0:00:02 > 0:00:04Welcome to Welbeck Abbey and our first semifinal.
0:00:04 > 0:00:07Across the heats, we were introduced
0:00:07 > 0:00:09to the art and craft of fine pastry
0:00:09 > 0:00:12as practised by some of Britain's best pastry chefs.
0:00:12 > 0:00:17Now the judges want these chefs to take their work to the next level.
0:00:17 > 0:00:19Tonight on Creme de la Creme...
0:00:19 > 0:00:20Oh, my God.
0:00:20 > 0:00:22We've got one hour left.
0:00:22 > 0:00:24..the Armed Forces are back.
0:00:24 > 0:00:25Come on, boys. Keep pushing.
0:00:25 > 0:00:29Having won their heat, they now face the might of Marks & Spencer's...
0:00:29 > 0:00:33I'll leave you with Graham and his guns.
0:00:33 > 0:00:35..and one of the finest hotels in London.
0:00:35 > 0:00:37- We're ahead of time. - Yeah, we rushed it.
0:00:37 > 0:00:40But in this first semifinal, two challenges...
0:00:40 > 0:00:41These look lush, mate.
0:00:41 > 0:00:43..will feel like four.
0:00:43 > 0:00:45We said this one was going to be hard one, didn't we?
0:00:45 > 0:00:47There's twice as many miniatures to deliver...
0:00:47 > 0:00:49Quick, quick, quick, quick, quick.
0:00:49 > 0:00:51..and epic show pieces...
0:00:51 > 0:00:52Ah...
0:00:52 > 0:00:55..that will push chocolate work to its limit...
0:00:55 > 0:00:57Chocolate, quick. That's enough. That's enough.
0:00:57 > 0:01:02..and feature 300 exquisite individual confections.
0:01:02 > 0:01:03Chef, they're really soft.
0:01:03 > 0:01:05They're no good, Andy.
0:01:05 > 0:01:07There's a place in the final at stake.
0:01:07 > 0:01:08Mamma Mia. You have ten minutes.
0:01:08 > 0:01:10Oh, my God!
0:01:10 > 0:01:12Which one of these three teams...
0:01:12 > 0:01:13Help, help.
0:01:13 > 0:01:16..could go on to become the Creme de la Creme?
0:01:16 > 0:01:19- What's happened to the oven? - Oh, mate...- I hate this challenge.
0:01:47 > 0:01:49It's the night before the first semifinal.
0:01:51 > 0:01:54For the first time in the competition, the teams
0:01:54 > 0:01:58are facing a miniatures test that they have to prepare for in advance.
0:02:01 > 0:02:05They're also facing being asked to make more miniatures
0:02:05 > 0:02:06than ever before.
0:02:06 > 0:02:09Welcome, chefs. Great to have you back.
0:02:09 > 0:02:12As usual, we start with the miniatures.
0:02:12 > 0:02:17The judges want to see and taste your finest breakfast pastries -
0:02:17 > 0:02:20croissant, brioche and Danish.
0:02:20 > 0:02:22But because it's the semifinal,
0:02:22 > 0:02:25the judges want you to make even more of them.
0:02:25 > 0:02:27144 pastries.
0:02:27 > 0:02:29You have three hours.
0:02:29 > 0:02:34Best of luck, chefs. Your time starts now.
0:02:34 > 0:02:36Right, guys, let me know what you're doing.
0:02:36 > 0:02:39- Keep in contact the whole time, yeah?- Yes, Chef.
0:02:39 > 0:02:40Three hours,
0:02:40 > 0:02:43three breakfast pastries professionals call Viennoiserie -
0:02:43 > 0:02:46croissant, brioche and Danish.
0:02:46 > 0:02:49The judges want the teams to deliver 48 of each -
0:02:49 > 0:02:5524 classic and 24 of the team's own twists on these breakfast champions.
0:02:55 > 0:02:57- Is that for both those, yeah?- Yeah.
0:02:57 > 0:03:00They're all working with the basic doughs that they prepared
0:03:00 > 0:03:02and rested overnight.
0:03:02 > 0:03:05The critical point of this competition is making sure
0:03:05 > 0:03:06you allow each of your Viennoiserie
0:03:06 > 0:03:08to prove and bake.
0:03:08 > 0:03:10All of that will take anything
0:03:10 > 0:03:12between one and a half hours and two hours.
0:03:12 > 0:03:15So that means crucially, you need to be able to finish
0:03:15 > 0:03:19and roll everything within the first one hour, one hour 15 minutes.
0:03:19 > 0:03:22Will everything be proved on time to be baked?
0:03:22 > 0:03:24That is the big question mark at the moment.
0:03:24 > 0:03:27- First turns in the pastry, Chef. - Thank you.
0:03:27 > 0:03:30All the teams have begun by preparing the most famous
0:03:30 > 0:03:33breakfast pastry of all, the croissant.
0:03:33 > 0:03:35Croissants seem simple, but they're not.
0:03:35 > 0:03:37It's all about lamination.
0:03:37 > 0:03:39You need to create layers of dough and butter.
0:03:39 > 0:03:43They need to be rolled together, turned, and folded,
0:03:43 > 0:03:46and that process needs to be repeated several times.
0:03:46 > 0:03:49To create separate, wafer-thin layers of the butter and dough,
0:03:49 > 0:03:53the teams need to factor in time to chill the butter between every fold.
0:03:53 > 0:03:55It's a bit thick, but...
0:03:55 > 0:03:57The chefs are going to have to be careful
0:03:57 > 0:03:59not to squash those layers together.
0:03:59 > 0:04:03This is really important to the texture of the croissant.
0:04:03 > 0:04:07Hand rolling stuff, a lot of...sore muscles.
0:04:07 > 0:04:10You fold your butter to get more layers.
0:04:10 > 0:04:12As the layers cook, they sort of produce a bit of steam
0:04:12 > 0:04:14and allow it to rise up.
0:04:15 > 0:04:19- How does it feel? - Feels all right. Feels excellent.
0:04:19 > 0:04:22Huge quantities of breakfast Viennoiserie
0:04:22 > 0:04:25shouldn't be a problem for Sajeela, James and Sam.
0:04:25 > 0:04:28At work at the five-star Hilton Park Lane,
0:04:28 > 0:04:31breakfast is served to a huge number of guests.
0:04:31 > 0:04:33When we create things, we always need to create
0:04:33 > 0:04:36up to 1,000, 1,200.
0:04:36 > 0:04:39Sajeela's journey to one of Britain's busiest pastry
0:04:39 > 0:04:43kitchens began over 40 years ago in Sri Lanka.
0:04:43 > 0:04:45I always helped my mum to cooking
0:04:45 > 0:04:48and I never thought about I'd end up as a pastry chef.
0:04:48 > 0:04:51I did my apprentice working with the different hotels.
0:04:51 > 0:04:54Different chefs, you always learn something.
0:04:54 > 0:04:56One of the most valuable lessons he's learnt...
0:04:56 > 0:04:59This is how organised Sajeela's team are.
0:04:59 > 0:05:02..is that time management is crucial.
0:05:02 > 0:05:03Everything is going on time.
0:05:03 > 0:05:06And it was meticulous planning that helped his team
0:05:06 > 0:05:08triumph in their heat.
0:05:08 > 0:05:10Wow, wow, wow.
0:05:10 > 0:05:12Very, very sexily done.
0:05:13 > 0:05:17This time, Sajeela and the Park Lane boys have carefully planned
0:05:17 > 0:05:18the croissant twist,
0:05:18 > 0:05:19filled with an orange
0:05:19 > 0:05:21and dark chocolate ganache
0:05:21 > 0:05:23to accompany the classic.
0:05:23 > 0:05:25I'm going to start the cutting croissant.
0:05:25 > 0:05:28Sam going to start his brioche rose
0:05:28 > 0:05:31and I'm going to start the Danish twist.
0:05:31 > 0:05:32So that's the plan.
0:05:32 > 0:05:34I'm buzzing, me.
0:05:34 > 0:05:36In the next kitchen...
0:05:36 > 0:05:38Oh, God, I'm sweating.
0:05:38 > 0:05:40God, it's hot, isn't it?
0:05:40 > 0:05:41Whoo!
0:05:41 > 0:05:43A reasonable amount of practice.
0:05:43 > 0:05:46Just about getting these early turns in the croissant here.
0:05:46 > 0:05:49That will really make or break us, I think. Keep pressure on.
0:05:49 > 0:05:51I know, Chef. Don't need to tell me.
0:05:51 > 0:05:54Reaching the semifinal is a remarkable achievement for a team
0:05:54 > 0:05:58who haven't worked in a restaurant or hotel kitchen for years.
0:05:58 > 0:05:59The key differences from what
0:05:59 > 0:06:01I do now compared to what I've
0:06:01 > 0:06:03done historically in my career is
0:06:03 > 0:06:06it's more about product design rather than creating dishes
0:06:06 > 0:06:07that I'd eat normally straight away.
0:06:07 > 0:06:11James and Graham invent desserts for supermarkets shoppers.
0:06:11 > 0:06:14Makiko designs celebration cakes for private clients.
0:06:14 > 0:06:16Their lack of day-to-day kitchen experience...
0:06:16 > 0:06:18- Sorry, mate, I've just - BLEEP- it all up.
0:06:18 > 0:06:21..saw them come last in the first challenge in their heat.
0:06:21 > 0:06:23I felt like I'm in a car crash.
0:06:23 > 0:06:25But their daring creativity...
0:06:25 > 0:06:27No, no, no. Don't touch it. Don't touch it.
0:06:27 > 0:06:29Move that box, Chef. That box.
0:06:29 > 0:06:33..saw this team of inventors pull off a spectacular comeback...
0:06:33 > 0:06:34Wow!
0:06:34 > 0:06:36You just got a wow from Benoit.
0:06:36 > 0:06:39..and they're innovating again with their speciality croissant,
0:06:39 > 0:06:42daring to reimagine a kouign-amann,
0:06:42 > 0:06:43a round bread-like cake
0:06:43 > 0:06:44from Brittany,
0:06:44 > 0:06:46using croissant dough,
0:06:46 > 0:06:47sugar and sea salt.
0:06:47 > 0:06:50Now, making croissants, have you done that many a time before?
0:06:50 > 0:06:52Haven't made them for years.
0:06:52 > 0:06:55- We've had to relook at our old skills- Retrain.- Retrain.
0:06:55 > 0:06:57I'm not going to make an assumption, Graham, but I imagine
0:06:57 > 0:07:00it's going back 20-odd years before we were in the pastry section.
0:07:00 > 0:07:04Actually it's going back about...25.
0:07:04 > 0:07:06- 25 years?- 25 years, yeah.
0:07:06 > 0:07:08So to do it by hand, for three hours,
0:07:08 > 0:07:10is a bit of a challenge, I won't lie to you.
0:07:10 > 0:07:13OK, well, listen, I'll leave you with Graham and his guns.
0:07:13 > 0:07:17- Cheers, Chef.- Good luck and we'll see you in a bit.
0:07:17 > 0:07:19In the final kitchen...
0:07:19 > 0:07:22- Boys, keep pushing.- Do it hard, guys. Get these laminations in.
0:07:22 > 0:07:24..Liam is leading the only team
0:07:24 > 0:07:26making croissants with standard butter.
0:07:26 > 0:07:29The butter seems really hard. Doesn't seem to be rolling out.
0:07:29 > 0:07:30Seems to be breaking up.
0:07:30 > 0:07:33The other teams are using professional pastry butter
0:07:33 > 0:07:35with a higher fat and lower water content.
0:07:35 > 0:07:37How's your croissant dough?
0:07:37 > 0:07:38Not great, mate.
0:07:38 > 0:07:41But there's never been much call for breakfast
0:07:41 > 0:07:43Viennoiserie on the battlefield.
0:07:43 > 0:07:45It's very hard to go from the field
0:07:45 > 0:07:47to the fine dining element of things.
0:07:47 > 0:07:50When it comes to pastry, these semifinalists were only ever
0:07:50 > 0:07:52taught the basics in the Armed Forces.
0:07:52 > 0:07:55I definitely think we are going to be classed as an underdog,
0:07:55 > 0:07:57as military chefs are not going to be expected
0:07:57 > 0:07:59to have the same skill level.
0:07:59 > 0:08:03Liam, Andy and Ian were given just the standard three weeks
0:08:03 > 0:08:06military training for all aspects of dessert making.
0:08:06 > 0:08:09But despite a lack of formal patisserie tuition...
0:08:09 > 0:08:12It's delightful. It's like a sensation in your mouth.
0:08:12 > 0:08:16- ..this self-taught unit...- No. - ..won their heat...
0:08:16 > 0:08:19- Come on, Andy. - I can only go as fast as that, mate.
0:08:19 > 0:08:21..through sheer determination.
0:08:21 > 0:08:23Love all these coppers and gold.
0:08:23 > 0:08:26Chocolate is dark and you've really brought some light into it.
0:08:26 > 0:08:28They're hoping to bring some light
0:08:28 > 0:08:30to their speciality croissant
0:08:30 > 0:08:31with edible flowers
0:08:31 > 0:08:33and blueberry and almond cream.
0:08:33 > 0:08:36But it's the classic that's already causing them problems.
0:08:36 > 0:08:38Mate, you need to roll them thinner.
0:08:38 > 0:08:40I'm going to have to, mate, as I'm not having them go out
0:08:40 > 0:08:43- BLEEP- rough, mate. It's about looking the same, isn't it?
0:08:43 > 0:08:46So one across there. One across there.
0:08:46 > 0:08:48- All the way up to the top.- Yep.
0:08:48 > 0:08:51Make sure you get a nice stretch there to get your curve, mate.
0:08:51 > 0:08:54- Yeah, will do.- And then when you're rolling, gently on the back skin,
0:08:54 > 0:08:56you might just put a little bit of flour down.
0:08:56 > 0:08:59Sort of roll and twist them out then just a little pinch there,
0:08:59 > 0:09:01- mate, to hold them. All right?- Chef.
0:09:05 > 0:09:08All the croissants need to be rolled and shaped quickly...
0:09:08 > 0:09:10This is taking far too long.
0:09:10 > 0:09:12These aren't going to get proved now.
0:09:12 > 0:09:16..to allow as much time in an industrial prover as possible
0:09:16 > 0:09:17before they're baked.
0:09:17 > 0:09:19We should really have these in by now,
0:09:19 > 0:09:21so we're going to have to move...fast.
0:09:21 > 0:09:22How long will it take to prove this?
0:09:22 > 0:09:25We're banking on about anywhere between an hour 15
0:09:25 > 0:09:27and an hour and a half.
0:09:27 > 0:09:29An hour and a half. How long will it take to bake?
0:09:29 > 0:09:30To bake, about 25 minutes.
0:09:30 > 0:09:34So you need to have made your croissants within the first hour
0:09:34 > 0:09:36in order for it to be baked within three hours. Correct?
0:09:36 > 0:09:37More or less, yeah.
0:09:37 > 0:09:40So we are slightly over.
0:09:40 > 0:09:44It's likely that proving time will be rushed a little bit, yeah?
0:09:44 > 0:09:45Rushed a little bit, yeah.
0:09:47 > 0:09:50As well as ensuring there's enough time to prove their croissants...
0:09:50 > 0:09:52Get these in the prover.
0:09:52 > 0:09:55..the teams have to prepare the second set of breakfast pastries -
0:09:55 > 0:09:59brioche, including a classic creme Parisienne.
0:09:59 > 0:10:02La Creme Parisienne is not just about the brioche,
0:10:02 > 0:10:05it's also about its filling, creme patissiere.
0:10:05 > 0:10:08It needs to be firm enough, but creamy.
0:10:08 > 0:10:11Too liquid, it boils away and you've got nothing left inside
0:10:11 > 0:10:14and it goes flat. Get it too firm, you lose the creaminess.
0:10:14 > 0:10:18It's called creme Parisienne, creamy texture.
0:10:19 > 0:10:22- How's your creme pat looking, mate? - Just waiting on that to come up.
0:10:22 > 0:10:24Not get it on a bit of a higher temperature
0:10:24 > 0:10:25or rather just take time on it?
0:10:25 > 0:10:27I just don't want it to go over, mate, that's all.
0:10:27 > 0:10:29Yeah, but we also need it done ASAP.
0:10:29 > 0:10:34Chef, it's hot. Happy?
0:10:34 > 0:10:37- Yeah, spot-on, mate.- It's going straight in the chiller now.
0:10:37 > 0:10:40As well as the filling for their creme Parisienne,
0:10:40 > 0:10:41Army sergeant Andy is also
0:10:41 > 0:10:43in charge of their brioche a tete,
0:10:43 > 0:10:44filled with hazelnut
0:10:44 > 0:10:45and milk chocolate truffle.
0:10:45 > 0:10:47This is what you're making here?
0:10:47 > 0:10:48This is what we've got going on.
0:10:48 > 0:10:50Andy's just made the centres, filled them in...
0:10:50 > 0:10:53Almost our take on a Nutella brioche.
0:10:53 > 0:10:55With that nice hazelnut flavour and, you know,
0:10:55 > 0:10:58taking people back to some childhood memories.
0:10:58 > 0:11:00This is like a classic brioche.
0:11:00 > 0:11:04So you've gone for your own take on it.
0:11:04 > 0:11:05Made them once before in my life.
0:11:05 > 0:11:07All three of us, we only ever made them once.
0:11:07 > 0:11:10The croissant once, the Danish once, the brioche once.
0:11:10 > 0:11:12- So has Andy. So has Ian.- And that was in what, basic training?
0:11:12 > 0:11:14In basic training, yeah.
0:11:14 > 0:11:16You do all three in the same day and then that's it.
0:11:16 > 0:11:19But we did do a bit of research into how they want it, so...
0:11:19 > 0:11:22- Do we need that one, Andy?- Eh?
0:11:22 > 0:11:24We're one down now, mate.
0:11:24 > 0:11:26Man down, man down.
0:11:26 > 0:11:28- Ruined one.- Medic! Medic!
0:11:29 > 0:11:30Over with the inventors...
0:11:30 > 0:11:32Hello, Makiko. How are you doing, my dear?
0:11:32 > 0:11:34So that's the brioche dough?
0:11:34 > 0:11:37Brioche dough, yeah. I put... I add almond powder.
0:11:37 > 0:11:39I made caramelised hazelnuts over there,
0:11:39 > 0:11:40so I'm just going to crush it,
0:11:40 > 0:11:42but it was a little bit too dry so I decided to put
0:11:42 > 0:11:47chocolate creme pat inside and then praline on top, then make a crown.
0:11:47 > 0:11:50- And it's already shaped? - No, no.
0:11:50 > 0:11:51INDISTINCT
0:11:51 > 0:11:52Not that quick!
0:11:52 > 0:11:54How long does it take to prove?
0:11:54 > 0:11:55I don't know.
0:11:55 > 0:11:57Makiko is making her brioche crowns
0:11:57 > 0:11:59without a mould and has developed
0:11:59 > 0:12:01a way of making a chocolate
0:12:01 > 0:12:02creme patisserie filling
0:12:02 > 0:12:04to give the buns shape.
0:12:05 > 0:12:09She's frozen it in 24 half spheres
0:12:09 > 0:12:13and will now have to wrap brioche dough around every one.
0:12:13 > 0:12:15- INDISTINCT - A little bit behind.
0:12:19 > 0:12:20Keep going.
0:12:22 > 0:12:24Over on Park Lane...
0:12:24 > 0:12:27Just egg washing the creme Parisiennes before I go
0:12:27 > 0:12:28and put them in the prover.
0:12:28 > 0:12:30..whilst James is already finishing the classic,
0:12:30 > 0:12:34it's Sam who's responsible for the speciality brioche.
0:12:34 > 0:12:36All the apples need to be cut the same size,
0:12:36 > 0:12:39they all need to have the exact same amount of apples, which is
0:12:39 > 0:12:40seven for me.
0:12:40 > 0:12:43All needs to be rolled to the same thickness.
0:12:43 > 0:12:47Any slight change in any of them and they're not going to look the same.
0:12:47 > 0:12:50It seems like you're very comfortable doing it.
0:12:50 > 0:12:53I've been trying to make this for a while, before even
0:12:53 > 0:12:57the competition started, just practising with different dough.
0:12:57 > 0:12:59This is the whole creation of Sam.
0:12:59 > 0:13:02Caramelised Braeburn apple pieces
0:13:02 > 0:13:04and poached slices for petals
0:13:04 > 0:13:08will fill Sam's apricot glazed brioche rose.
0:13:08 > 0:13:12I really like the way Sam is putting the filling in where
0:13:12 > 0:13:15he used two type of different apple,
0:13:15 > 0:13:17two different cooking techniques.
0:13:17 > 0:13:20And I like the way that he rolled it up and put it into the dish
0:13:20 > 0:13:24so I imagine that the end result will be very pretty.
0:13:24 > 0:13:26- This is the last bit?- Yeah.- OK.
0:13:30 > 0:13:32Pastry chefs, that is half-time!
0:13:32 > 0:13:34You have had one and a half hours.
0:13:34 > 0:13:37You have another one and a half hours left.
0:13:37 > 0:13:40Reset timer, Chef. 90 minutes.
0:13:41 > 0:13:44Whilst completing their brioche and proving their croissants...
0:13:44 > 0:13:46- OK, Chef?- Yes.
0:13:46 > 0:13:49..the teams need to use the same type of laminated dough
0:13:49 > 0:13:52they used for the croissants to make 48 Danish pastries...
0:13:52 > 0:13:54It's tight is this, isn't it?
0:13:54 > 0:13:57..including 24 classic pinwheels.
0:13:57 > 0:14:01Most important thing about the Danish pastry is the taste.
0:14:01 > 0:14:05And, of course, do not go over the top or too big, too crazy.
0:14:05 > 0:14:07This is a breakfast item.
0:14:07 > 0:14:09Sajeela, you want these off?
0:14:12 > 0:14:14No a bit more, bit more.
0:14:14 > 0:14:18At the heart of Sajeela's team's pinwheel are poached apricots
0:14:18 > 0:14:19and pistachio.
0:14:19 > 0:14:21Their speciality Danish began life
0:14:21 > 0:14:22a little further afield
0:14:22 > 0:14:24than Park Lane.
0:14:24 > 0:14:25How are we doing?
0:14:25 > 0:14:26- Everything going on time.- Good.
0:14:26 > 0:14:29So, I'm doing the Sri Lankan twist.
0:14:29 > 0:14:32I like your Sri Lanka twist.
0:14:32 > 0:14:35Actually I learned the twist back home, so I thought, "Let's do
0:14:35 > 0:14:38"that twist" because it's very rare people do that.
0:14:38 > 0:14:40Are you going to put anything on top?
0:14:40 > 0:14:42Yes, I'm going to make mousseline.
0:14:42 > 0:14:43- Mousseline?- Yep.
0:14:43 > 0:14:44So I'm going to pipe mousseline
0:14:44 > 0:14:47- and I'm going to garnish with a raspberry.- Nice.
0:14:50 > 0:14:53Everyone else is just, like, having a laugh.
0:14:53 > 0:14:57The inventors have dreamt up an ambitious pinwheel with rhubarb
0:14:57 > 0:15:02compote, Grand Marnier custard, burnt fresh orange and gold leaf.
0:15:02 > 0:15:04I know you probably know this,
0:15:04 > 0:15:06but try and go a wee bit thinner with the next one.
0:15:06 > 0:15:11They've also committed to making 24 flower-shaped speciality Danish
0:15:11 > 0:15:16filled with brandy-soaked apricots and topped with a sugar glaze.
0:15:16 > 0:15:18How we looking, Chef?
0:15:18 > 0:15:20Not ideal, Chef, to be fair.
0:15:20 > 0:15:23So we need butter on the rhubarb, we need to split the creme pats up,
0:15:23 > 0:15:25flavour them, and make sugar icing, yeah?
0:15:25 > 0:15:27When do we have to go in the oven?
0:15:27 > 0:15:29I don't know, probably need 25 minutes to go in the oven.
0:15:29 > 0:15:32We said this one was going to be the hard one, didn't we?
0:15:32 > 0:15:34- You know what I mean?- Yep.
0:15:34 > 0:15:37And it's not just the inventors that are struggling.
0:15:37 > 0:15:39- How you doing? Did you pull it back? - Hm.
0:15:39 > 0:15:42- Gently, gently, gently. Easy, easy.- Not that easy though.
0:15:42 > 0:15:44No, mine ain't. Mine's like patchwork.
0:15:44 > 0:15:47Along with a peach and raspberry pinwheel,
0:15:47 > 0:15:50the Armed Forces are the only team attempting a Danish swirl,
0:15:50 > 0:15:54filled with soaked raisins and golden sultanas.
0:15:55 > 0:15:57You put brown sugar in between?
0:15:57 > 0:16:00Brown sugar. I blitzed down some of the raisins to make the paste.
0:16:00 > 0:16:01Do you soak them in anything?
0:16:01 > 0:16:05Yes, I macerated them overnight in orange juice, blood orange,
0:16:05 > 0:16:07zest of oranges, a little bit of lemon.
0:16:07 > 0:16:11- Pain aux raisin?- Ah, sort of.
0:16:16 > 0:16:21Time's running out to deliver 144 breakfast pastries.
0:16:21 > 0:16:23How many more do you need to do?
0:16:23 > 0:16:25- Ah, over halfway.- Over half left?
0:16:25 > 0:16:28Over halfway. Just ten more.
0:16:28 > 0:16:30The teams will have to plan the final hour
0:16:30 > 0:16:31down to the last minute...
0:16:31 > 0:16:34- How you getting on, Bear, how's it looking?- Halfway, Chef.
0:16:34 > 0:16:38..to give their pastries the maximum possible time to prove...
0:16:38 > 0:16:41Right, do you want me...? I'll do one, you do one.
0:16:41 > 0:16:44..whilst ensuring there's enough remaining time
0:16:44 > 0:16:47to bake, cool and decorate.
0:16:47 > 0:16:48First tray on to prove, Chef.
0:16:48 > 0:16:50Egg wash. We need the egg wash.
0:16:50 > 0:16:52The crown has to be egg washed.
0:16:52 > 0:16:53Right, shall we do that?
0:16:54 > 0:16:56- We're just- BLEEP- about. We've got one hour left.
0:16:56 > 0:16:59I need to break away for two just to check that croissant.
0:17:01 > 0:17:03Up on the right.
0:17:03 > 0:17:05Yes, perfect, mate. Take it out.
0:17:05 > 0:17:07Beautiful.
0:17:09 > 0:17:11We're not doing 32, just do the right amount,
0:17:11 > 0:17:13because we're too much near the edge.
0:17:23 > 0:17:25Right, we've got to make a hole in the top here.
0:17:25 > 0:17:29The hard part's where you get all these out of them, whatever happens.
0:17:29 > 0:17:30Going in.
0:17:32 > 0:17:34That can go in the prover.
0:17:42 > 0:17:44You OK?
0:17:44 > 0:17:45Hey?
0:17:47 > 0:17:48- You're fine.- Tired.
0:17:48 > 0:17:51Yeah? Tough at the top.
0:17:51 > 0:17:53Can that go any faster than that, no?
0:18:03 > 0:18:06- BLEEP- mate, what's going on there?
0:18:06 > 0:18:08What's happened to the oven?
0:18:08 > 0:18:10What's happened to the oven?
0:18:11 > 0:18:16- Ah, mate! There's- BLEEP- butter everywhere. I mean everywhere.
0:18:28 > 0:18:30- Can I put it in here? - Yeah, just put it all together.
0:18:30 > 0:18:31Just get it all in.
0:18:31 > 0:18:34We're ten minutes behind. How many minutes have we got?
0:18:34 > 0:18:37Pastry chefs, that's half an hour remaining.
0:18:37 > 0:18:39Pass.
0:18:39 > 0:18:42Pass. Quick, quick, quick, quick, quick. Quick.
0:18:42 > 0:18:44- Timer.- Yep, let's see.
0:18:44 > 0:18:46What is going on with this oven?
0:18:46 > 0:18:48Quick, quick.
0:18:48 > 0:18:51We need to just bake the last two items. That's it.
0:18:51 > 0:18:52We're ahead of time.
0:18:52 > 0:18:54- Yeah, we- BLEEP- rushed it.
0:18:54 > 0:18:55Quick!
0:18:57 > 0:18:58Shut the door, shut the door.
0:19:02 > 0:19:03Put it in there.
0:19:05 > 0:19:06That's it.
0:19:09 > 0:19:11Put this in the second one.
0:19:11 > 0:19:14- Yeah.- 21 minutes left.
0:19:14 > 0:19:1621, 35 seconds.
0:19:17 > 0:19:19How we looking?
0:19:19 > 0:19:21- Too much in the oven now. - What?- Too much in the oven.
0:19:24 > 0:19:27I'm just piping the mousseline into my twist.
0:19:44 > 0:19:47Well, just going to be looking at taking the croissants out, get
0:19:47 > 0:19:51the beurres going in and just sort of garnishing up to finish off now.
0:19:54 > 0:19:56On the side there, Chef.
0:19:56 > 0:19:57Right, I'll finish these off.
0:19:57 > 0:19:59Well done, Graham. Two oranges here.
0:20:02 > 0:20:06Mamma mia, seriously happy about that!
0:20:06 > 0:20:08So, little berry, two berries like that.
0:20:08 > 0:20:09Doesn't have to be exact, mate.
0:20:09 > 0:20:12Oh, my God. These look lush, mate.
0:20:12 > 0:20:15Right, gold leaf. Tweezers - Maki, you got tweezers?
0:20:15 > 0:20:18Now we're just waiting for the croissants to come out now.
0:20:21 > 0:20:22Hey, hey, hey.
0:20:32 > 0:20:34Ten minutes left, pastry chefs.
0:20:34 > 0:20:37Right, let's finish strong and clean, lads, yeah?
0:20:37 > 0:20:40- Yes, Chef.- How long're them croissants going to be, mate?
0:20:40 > 0:20:41Er, six more?
0:20:41 > 0:20:45You have ten minutes, so I'm not worried.
0:20:45 > 0:20:48- Is that all of them?- Two more.
0:20:48 > 0:20:49Need to turn it.
0:20:57 > 0:20:58This look all right, mate?
0:20:58 > 0:21:02Need a little bit more colour. That's not bad, is it?
0:21:02 > 0:21:04- BLEEP- compared to what I've been doing, mate.
0:21:04 > 0:21:08Two minutes, two minutes, two minutes. They're not quite cooked.
0:21:08 > 0:21:10Shut.
0:21:11 > 0:21:13- First row is done. - Get the last two out, guys, come on.
0:21:15 > 0:21:18Just need one more minute to cool and then I'm going to get out.
0:21:18 > 0:21:21One minute remaining. Let's start getting everything up, please.
0:21:21 > 0:21:22Get them out, get them up.
0:21:24 > 0:21:25You all right, mate?
0:21:28 > 0:21:29Right, you've got seconds.
0:21:29 > 0:21:31Let's get them on.
0:21:31 > 0:21:33Five, four...
0:21:33 > 0:21:35- Go, go, go.- ..three...
0:21:35 > 0:21:38- Steady, steady.- ..two, one...
0:21:39 > 0:21:41That is it, chefs.
0:21:44 > 0:21:45- Well done, guys.- Well done.
0:21:45 > 0:21:48Could you make any more smoke in here, please?
0:21:48 > 0:21:49LAUGHTER
0:21:55 > 0:22:00Over 400 handmade breakfast pastries in just three hours,
0:22:00 > 0:22:04but which team has taken a step closer to the final?
0:22:18 > 0:22:22I actually think everyone is probably feeling edgy about this one.
0:22:25 > 0:22:28Alongside the Park Lane boys' classic croissant
0:22:28 > 0:22:30is a croissant twist
0:22:30 > 0:22:33filled with an orange and dark chocolate creme patissiere.
0:22:34 > 0:22:37I've been wanting to do this for the past hour.
0:22:37 > 0:22:39IT CRACKLES
0:22:39 > 0:22:40Ah, did you hear that?
0:22:40 > 0:22:44I like the crispiness, I like the flakiness of your croissant.
0:22:45 > 0:22:47Oh, look at... Hear the sound.
0:22:47 > 0:22:49Oh-ho-ho!
0:22:49 > 0:22:51Wow.
0:22:51 > 0:22:53- Is that a sigh of relief? - Oh, yeah, definitely.
0:22:53 > 0:22:55I think you did a very good job.
0:22:55 > 0:22:57- You can see the lamination.- Yeah.
0:23:00 > 0:23:02- Mmm!- Thank you, thank you so much.
0:23:02 > 0:23:04- Very nice.- Thank you.
0:23:04 > 0:23:06- BENOIT:- Your creation is a bit of a let-down.
0:23:06 > 0:23:08This, you know, as...
0:23:08 > 0:23:09Huh?
0:23:09 > 0:23:14I also don't like the texture of the creme pat. It's too starchy.
0:23:16 > 0:23:19Their brioche creme Parisienne is joined by a brioche rose
0:23:19 > 0:23:23flavoured with apple, cinnamon and apricot.
0:23:23 > 0:23:25This one is very light.
0:23:25 > 0:23:28This one is slightly heavier, which tells me
0:23:28 > 0:23:31some will be fuller than others with the creme patissiere.
0:23:31 > 0:23:33Bit of a shame. Tasting-wise...
0:23:37 > 0:23:38Not bad. Not bad, flavour-wise.
0:23:38 > 0:23:41Looking at the rose, they definitely look like a flower.
0:23:41 > 0:23:43Really, really pretty.
0:23:43 > 0:23:47Some are slightly taller than others and the bake is slightly uneven.
0:23:51 > 0:23:53I do find the flavour a little bland.
0:23:53 > 0:23:55So I don't think maybe you chose the right apple,
0:23:55 > 0:23:58cos there's no tartness there either, to balance it.
0:23:58 > 0:24:02For their two Danish pastries, an apricot and pistachio pinwheel
0:24:02 > 0:24:06and a Sri Lankan-inspired raspberry and mousseline twist.
0:24:06 > 0:24:08The colours are so striking.
0:24:08 > 0:24:11I'm thinking, "Wow, yeah, really want one of those".
0:24:15 > 0:24:18You poached your apricots, but you didn't overcook.
0:24:18 > 0:24:19You cooked it just right.
0:24:19 > 0:24:22The raspberries, I think I would have liked them
0:24:22 > 0:24:23to be a little bit more glazed.
0:24:23 > 0:24:25It needs a little bit more sweetness.
0:24:36 > 0:24:37I know.
0:24:40 > 0:24:43Alongside the Inventors' classic croissant,
0:24:43 > 0:24:47is a kouign-amann laid with salt, sugar and butter.
0:24:47 > 0:24:50They're all looking rather under-proved and therefore flat.
0:24:54 > 0:24:58OK, so I can see now that it's cut, I've got no aeration at all.
0:24:58 > 0:24:59It's completely solid.
0:25:01 > 0:25:05Because that's a French speciality, technically, this one, kouign-amann.
0:25:09 > 0:25:13I do like the flavour. A good combination of sweetness to salt.
0:25:13 > 0:25:15A good caramelised flavour on the whole.
0:25:15 > 0:25:17As a kouign-amann, it's actually not bad,
0:25:17 > 0:25:19because the kouign-amann itself is not flaky.
0:25:19 > 0:25:22So you kind of help yourself doing this.
0:25:22 > 0:25:24But, you will lose on the croissant.
0:25:27 > 0:25:30Their creme Parisienne is joined by a chocolate
0:25:30 > 0:25:33and hazelnut brioche bun with a hazelnut praline crown.
0:25:36 > 0:25:38The creme patissiere inside, too much.
0:25:38 > 0:25:43Too much steam creates that pocket at the top and makes it a bit heavy.
0:25:43 > 0:25:45So less is more.
0:25:45 > 0:25:49Looking at the colour, I quite like the bake from the brioche over here.
0:25:55 > 0:25:59I'm not too sure with the chocolate custard that you put in.
0:25:59 > 0:26:01It's very dense and heavy.
0:26:02 > 0:26:07Their Danish pastries are a rhubarb and Gran Marnier custard pinwheel
0:26:07 > 0:26:10and an apricot-and-custard-filled flower.
0:26:11 > 0:26:15With your pinwheel, which was the main task, we've lost the shape.
0:26:15 > 0:26:18Perhaps you've rolled your dough a little thick.
0:26:21 > 0:26:23Bon, before I even start,
0:26:23 > 0:26:24what can you see?
0:26:24 > 0:26:26I can see raw.
0:26:26 > 0:26:27Raw.
0:26:29 > 0:26:32So to taste that even is going to be a bit tricky.
0:26:32 > 0:26:33Yeah, there's no excuse.
0:26:33 > 0:26:35And then we can look at the pinwheel as well.
0:26:35 > 0:26:36This one is a little bit more.
0:26:36 > 0:26:39- Everything compact together. You've got a disaster.- Yes, yeah.
0:26:43 > 0:26:47It's a shame, because the flavour could have worked well.
0:26:54 > 0:26:57The Armed Forces have paired their classic croissant
0:26:57 > 0:27:00with one filled with blueberry and almond cream.
0:27:00 > 0:27:03I've saw a lot of smoke coming out of the oven there
0:27:03 > 0:27:05and kind of a burning smoke.
0:27:05 > 0:27:06We think it's possibly the butter,
0:27:06 > 0:27:09because we've not used pastry butter, we've used proper butter.
0:27:09 > 0:27:11The pastry butter is slightly drier,
0:27:11 > 0:27:13there is more fat and therefore less water.
0:27:13 > 0:27:14So if you use normal butter,
0:27:14 > 0:27:17there's all the chances for it to leak a little bit more.
0:27:17 > 0:27:20Having said that, they look pretty uneven.
0:27:20 > 0:27:22The problem when you've got big ones and small ones
0:27:22 > 0:27:23is they all cook different.
0:27:23 > 0:27:25Some may be a little drier than others.
0:27:30 > 0:27:32Well, it does taste butter,
0:27:32 > 0:27:35shame you didn't have a little bit more lift.
0:27:35 > 0:27:38The little blueberry one, it's almost one block now.
0:27:38 > 0:27:40It makes it a little bit difficult to eat.
0:27:40 > 0:27:43Having said that, on both counts, you've got crispiness.
0:27:43 > 0:27:46The blueberry and the crispiness work.
0:27:47 > 0:27:50Their creme Parisienne is joined by a brioche a tete,
0:27:50 > 0:27:53filled with chocolate and hazelnut.
0:27:53 > 0:27:57Your creme Parisienne has lost the filling inside.
0:27:57 > 0:27:59So all I'm getting is quite a dry brioche.
0:28:02 > 0:28:07This is very enjoyable. It's salty, it's chocolaty, it's praline.
0:28:07 > 0:28:08The flavour and the texture
0:28:08 > 0:28:10are as good as it gets,
0:28:10 > 0:28:11so on this base, well done.
0:28:11 > 0:28:13Thank you very much.
0:28:13 > 0:28:16Finally, they've made a peach and raspberry pinwheel
0:28:16 > 0:28:19and a raisin swirl.
0:28:19 > 0:28:22It's not quite uniform as I like them to be.
0:28:22 > 0:28:25And I think it's a bit undercooked for my liking as well.
0:28:30 > 0:28:32It's a good jaw exercise.
0:28:32 > 0:28:36I have to chew, and I chew, and I'm still chewing.
0:28:36 > 0:28:41It should be crispy, flaky when I bite in and moist in there.
0:28:41 > 0:28:45And come to the swirl over here, I think it's undercooked again.
0:28:45 > 0:28:47It is very doughy in the centre.
0:28:47 > 0:28:50But saying that, I quite like the texture.
0:28:50 > 0:28:52- Thank you very much.- Cheers, Chef.
0:28:56 > 0:28:57- Well, that was brutal.- Yeah.
0:29:01 > 0:29:05The judges will now award each pastry a mark out of 30.
0:29:05 > 0:29:08A strong total score from this morning's challenge
0:29:08 > 0:29:11could be a big step towards a place in the final.
0:29:13 > 0:29:15James' team.
0:29:15 > 0:29:18For the croissants...
0:29:18 > 0:29:19Nine points.
0:29:20 > 0:29:22For the brioche...
0:29:22 > 0:29:24Ten points.
0:29:24 > 0:29:26For the Danish...
0:29:26 > 0:29:28Nine points.
0:29:28 > 0:29:31And a total of 28 points for your miniatures round.
0:29:33 > 0:29:35Sajeela's team.
0:29:35 > 0:29:37For your croissants...
0:29:37 > 0:29:3919 points.
0:29:39 > 0:29:41For your brioche...
0:29:41 > 0:29:4218 points.
0:29:44 > 0:29:46For your Danish...
0:29:46 > 0:29:48that's another 18 points.
0:29:48 > 0:29:51And that gives you a grand total
0:29:51 > 0:29:54of 55 points for your miniatures round.
0:29:54 > 0:29:56It's a huge lead for Sajeela.
0:29:57 > 0:29:59But can Liam catch him?
0:29:59 > 0:30:01Liam.
0:30:01 > 0:30:03For the croissants...
0:30:03 > 0:30:0416.
0:30:05 > 0:30:08For the brioche...
0:30:08 > 0:30:0917.
0:30:10 > 0:30:11For the Danish...
0:30:13 > 0:30:1513.
0:30:15 > 0:30:17And gives you a grand total
0:30:17 > 0:30:19of 46 for your miniatures.
0:30:20 > 0:30:26Sajeela, you and your team are out front with 55 points.
0:30:26 > 0:30:27Well done, guys.
0:30:27 > 0:30:30- Nine points.- We can make up nine. - I can deal with that.
0:30:31 > 0:30:34We're still a little bit disappointed, because we wanted just
0:30:34 > 0:30:38a little bit more of a lead just to give you that bit of a comfort zone,
0:30:38 > 0:30:41and now we just know we're fighting for everything.
0:30:41 > 0:30:43We're very new to the breakfast pastry.
0:30:43 > 0:30:46To be able to hold our own in the company
0:30:46 > 0:30:48of Marks and Spencer's and Hilton...
0:30:48 > 0:30:49Feeling chuffed, really.
0:30:49 > 0:30:53We were placed third after the first round in the first heat,
0:30:53 > 0:30:54but we came back and won that heat.
0:30:54 > 0:30:58So I don't see why we can't do that again today.
0:30:58 > 0:31:00Well, we're addicted to stress, aren't we?
0:31:02 > 0:31:03One challenge remaining,
0:31:03 > 0:31:06and with a place in the Grand Final at stake,
0:31:06 > 0:31:10the teams didn't waste a minute of yesterday's golden hour,
0:31:10 > 0:31:13preparing for their most important showpiece yet.
0:31:13 > 0:31:16- That's the kirsch stock syrup going on now, Chef.- Thank you.
0:31:16 > 0:31:20Liam's team are only a few points away and everything is to play for.
0:31:20 > 0:31:23There's no doubt that this afternoon they have to come back,
0:31:23 > 0:31:25hell and leather, and throw everything they've got
0:31:25 > 0:31:27at the kitchen, really to show what they can make.
0:31:27 > 0:31:30And Sajeela's team wasn't the strongest on the showpiece,
0:31:30 > 0:31:32so I think that gives them an advantage as well.
0:31:32 > 0:31:35They have a little lead, but it's not necessarily their strength
0:31:35 > 0:31:37- that they're coming to this afternoon?- Yep.
0:31:37 > 0:31:39- James' team is a little bit more tricky.- 27 points behind.
0:31:39 > 0:31:42- 27 points.- He's way behind,
0:31:42 > 0:31:45but we've seen that the showpiece is their creative moment.
0:31:45 > 0:31:47That's their strength.
0:31:47 > 0:31:49This time, they might do the same again.
0:31:49 > 0:31:51But saying that, 27 is a hard push.
0:31:51 > 0:31:5327 points off you guys?
0:31:53 > 0:31:54Easy!
0:32:00 > 0:32:02Welcome back, chefs.
0:32:02 > 0:32:04It's time for the showpiece.
0:32:04 > 0:32:08The judges want you to create a chocolate container that
0:32:08 > 0:32:12holds at least 90 confections of three different types.
0:32:12 > 0:32:1830 nougat, 30 pate de fruit and 30 dipping chocolate.
0:32:18 > 0:32:22We want to be intrigued with the flavour, texture and colour.
0:32:22 > 0:32:27I'm looking for exemplary chocolate and fine sugar work skills,
0:32:27 > 0:32:30but don't forget style and creativity.
0:32:30 > 0:32:35You can build your structure with height or out with width.
0:32:35 > 0:32:37It's time for you to impress us though,
0:32:37 > 0:32:39if you want to book your place in the final.
0:32:39 > 0:32:42Each judge can award up to 50 points for your showpiece,
0:32:42 > 0:32:46so there's plenty for you to make up any lost ground.
0:32:47 > 0:32:49You now have three hours to complete
0:32:49 > 0:32:52and present your chocolate showpiece.
0:32:52 > 0:32:55Your time starts now.
0:32:58 > 0:33:00- Pan of water's going on, Bear. - Yes, Chef.
0:33:00 > 0:33:02For the semifinal,
0:33:02 > 0:33:05the showpiece challenge will be even harder to pull off.
0:33:05 > 0:33:09Three separate confections, 30 of each.
0:33:09 > 0:33:10And all of them served
0:33:10 > 0:33:13in a structure crafted entirely from chocolate.
0:33:13 > 0:33:16What's a good showpiece for a competition like this one?
0:33:16 > 0:33:17There is no formula.
0:33:17 > 0:33:19You need to know confidently
0:33:19 > 0:33:21that you will be able to achieve what you want.
0:33:21 > 0:33:23People who will take risks
0:33:23 > 0:33:25are the ones which are likely to not deliver.
0:33:25 > 0:33:27As we've seen so far, even during the heats,
0:33:27 > 0:33:31in the semifinal, you have to really find that just balance
0:33:31 > 0:33:34between risk-taking
0:33:34 > 0:33:37and compromise for strategy.
0:33:40 > 0:33:42Our design concept is show time.
0:33:42 > 0:33:46We're going a bit lights, camera, action. We're going all bells and whistles.
0:33:46 > 0:33:48The star of our show, she's going to have some beautiful feathers
0:33:48 > 0:33:51around her head and she's going to be quite dramatic.
0:33:51 > 0:33:53We've got our little mannequin that's going to be
0:33:53 > 0:33:56on the stage, up front, and that stage will house our chocolates.
0:33:56 > 0:33:58If we want to get in the final, we know we've got to bring it.
0:33:58 > 0:34:01So we're doing absolutely everything we can about that.
0:34:01 > 0:34:03The inventor's towering tribute
0:34:03 > 0:34:04to the golden age of show business
0:34:04 > 0:34:07will also feature a chocolate stage,
0:34:07 > 0:34:09which will house their coconut
0:34:09 > 0:34:10and passion fruit pate de fruit,
0:34:10 > 0:34:13pistachio and cherry confit nougat
0:34:13 > 0:34:14and their dipped chocolates
0:34:14 > 0:34:15with hazelnut, cherry
0:34:15 > 0:34:18and balsamic vinegar.
0:34:18 > 0:34:20- You know what you've got to do? - We do.
0:34:20 > 0:34:22How many times have you put this together before?
0:34:22 > 0:34:24- The showpiece itself?- Yeah. - The whole thing?- Yeah.
0:34:24 > 0:34:28We haven't put together the chocolate passage, that's the same as we did last showpiece -
0:34:28 > 0:34:31that's what we do. We designed the whole thing in card,
0:34:31 > 0:34:33we cast everything out of card and moulds,
0:34:33 > 0:34:36then we make our own silicone moulds to make all the pourings.
0:34:36 > 0:34:39Yesterday's mainly about pouring chocolate, pouring passage,
0:34:39 > 0:34:41pouring sugar into those moulds that we've designed.
0:34:41 > 0:34:44So you've done all of this work, but you've never actually
0:34:44 > 0:34:46- put it all together before as a piece?- No...
0:34:46 > 0:34:49- ..but we have done it in card. - Hats off to you.- Yep.
0:34:49 > 0:34:50Good luck, guys!
0:34:50 > 0:34:52It worked well for us last showpiece and
0:34:52 > 0:34:54we hope it's going to bode well for us today.
0:34:54 > 0:34:56Yeah, why change a formula? Why change a working formula?
0:34:56 > 0:34:58(Oh, my God!)
0:35:01 > 0:35:04The Park Lane boys are a little more prepared.
0:35:04 > 0:35:06I think we've probably done it five or six times.
0:35:06 > 0:35:10We're doing a Japanese chest of drawers with a Japanese fan,
0:35:10 > 0:35:13a bonsai tree from sugar and then a little lucky yellow cat that they
0:35:13 > 0:35:16have that just says, "Good luck," in Japanese on it.
0:35:16 > 0:35:18Their delicately patterned
0:35:18 > 0:35:19Japanese bureau will be
0:35:19 > 0:35:21constructed from French dark chocolate
0:35:21 > 0:35:24and its drawers will be filled with apple pate de fruit,
0:35:24 > 0:35:26mango and papaya nougat,
0:35:26 > 0:35:29and lemon grass chocolate truffles.
0:35:29 > 0:35:31On the prep day, we managed to pour all of our frame for the main,
0:35:31 > 0:35:34sort of, structure of it, so today it's just a case of cleaning
0:35:34 > 0:35:37all the edges and then sticking the whole thing together.
0:35:37 > 0:35:39Despite all their careful preparation...
0:35:39 > 0:35:44Just so you know, that chocolate is seriously blooming, like, massively.
0:35:44 > 0:35:46- You're joking? - No, no, no.
0:35:46 > 0:35:49..their chocolate has bloomed, creating cloudy white
0:35:49 > 0:35:52imperfections on what should be a shiny surface.
0:35:52 > 0:35:55- Got a massive bloom on it. - Where?
0:35:55 > 0:35:56Like, right on the front.
0:35:56 > 0:35:59Common causes of blooming are incorrect tempering
0:35:59 > 0:36:00or exposure to moisture.
0:36:00 > 0:36:03Either the fat or the sugar crystallises,
0:36:03 > 0:36:06leaving telltale white marks on the surface of the chocolate.
0:36:06 > 0:36:08There's nothing we can do about it now.
0:36:08 > 0:36:12- We're going to decorate over? - Yeah, we'll do something.
0:36:12 > 0:36:15But Sajeela's team aren't the only ones.
0:36:15 > 0:36:18- See what I mean about all this chocolate?- Yeah, yeah.
0:36:18 > 0:36:20You can see that at the back of that though, eh?
0:36:20 > 0:36:21You could see it was bloomed.
0:36:21 > 0:36:24And the Armed Forces have seen Creme de la Creme's
0:36:24 > 0:36:26most extreme case of the bloom yet...
0:36:26 > 0:36:30Blooming the chocolate isn't really what you aim to do.
0:36:30 > 0:36:32Tell you what, that is banging.
0:36:32 > 0:36:34..but they've done it on purpose.
0:36:34 > 0:36:37We've poured the chocolate in the mould, we've squiggled it
0:36:37 > 0:36:41around and hopefully that bit bloomed, so it looks like maple.
0:36:41 > 0:36:44Their aiming to make their chocolate container look like real wood.
0:36:44 > 0:36:47It is a little bit dangerous, because you can mess up
0:36:47 > 0:36:50the crystallisation in it and then your chocolate won't be tempered,
0:36:50 > 0:36:52so you won't be working with hard chocolate -
0:36:52 > 0:36:55but we've managed to do it so far.
0:36:55 > 0:36:56The Armed Forces wood-like chocolate
0:36:56 > 0:36:58will form an ornate jewellery box
0:36:58 > 0:37:00filled with apricot
0:37:00 > 0:37:01and pistachio nougat,
0:37:01 > 0:37:04pear and sour apple pate de fruit
0:37:04 > 0:37:05and dipped chocolates,
0:37:05 > 0:37:07layered with ganache,
0:37:07 > 0:37:09cherry jam and marzipan.
0:37:09 > 0:37:10Wow, these look amazing!
0:37:10 > 0:37:12And what's the story behind it?
0:37:12 > 0:37:14- The inspiration behind for this one, Chef?- Yeah.
0:37:14 > 0:37:16It actually came from my grandad.
0:37:16 > 0:37:19He met my grandma... After a few months of them dating, he actually
0:37:19 > 0:37:21- made her a jewellery box himself... - Oh, wow!
0:37:21 > 0:37:23..and we managed to get pictures of it.
0:37:23 > 0:37:25It's almost, sort of, a nod to my nan and grandad.
0:37:25 > 0:37:27What a heart-warming story.
0:37:27 > 0:37:29We've gone for some touching the heart strings today.
0:37:29 > 0:37:32Yeah, yeah, yeah. I'm not sure that it'll work on the judges -
0:37:32 > 0:37:34it's still got to taste nice and work well, I'm sure.
0:37:34 > 0:37:37- We can do that as well.- It's worth a swerve, isn't it? It's worth a try.
0:37:37 > 0:37:40And timescale wise, you've got enough time to get all of that done?
0:37:40 > 0:37:43On our practice, we were 34 seconds under.
0:37:43 > 0:37:45How many? Sorry, did you say seconds or minutes?
0:37:45 > 0:37:48- 34 seconds under.- 34 seconds?!- Yeah.
0:37:51 > 0:37:53Nothing like pushing yourself, Chef!
0:37:53 > 0:37:56- And how many times have your practised it?- Twice.- Twice.
0:37:56 > 0:37:59In the practice, I wasn't there having a little chat, was I?
0:37:59 > 0:38:01- Now we're losing time. - Now we're losing time,
0:38:01 > 0:38:03but we've only been talking for 34 seconds, so it's all right.
0:38:03 > 0:38:07- So we're off now.- So, yeah... We'll let you get going.
0:38:07 > 0:38:08Cheers, Chef.
0:38:11 > 0:38:13Bringing the egg whites up for the nougat.
0:38:13 > 0:38:15Almost at temperature, and that will be going on.
0:38:15 > 0:38:20Nougat begins as a mixture of beaten egg whites, hot sugar and honey.
0:38:20 > 0:38:23Do you want to start cutting the filling for the nougat?
0:38:23 > 0:38:24All right, Chef, thank you.
0:38:24 > 0:38:27Once the nuts and fruit are added,
0:38:27 > 0:38:30it needs to be chilled until it's set.
0:38:30 > 0:38:35It's a process that James' team began during yesterday's prep hour.
0:38:35 > 0:38:36So you made the nougatine yesterday?
0:38:36 > 0:38:38Yesterday, yes, it's nice and set now.
0:38:38 > 0:38:43So this is perfect for getting exact same shapes, exactly the same size?
0:38:43 > 0:38:45So Cherish doesn't get her ruler out.
0:38:45 > 0:38:47Then we compress it as well, if it's overnight.
0:38:47 > 0:38:49So we've got a weight on top, so we compress it and we get a nice...
0:38:49 > 0:38:52- So it's got these beautiful colours floating through it.- Yeah.
0:38:52 > 0:38:54- All suspended really nicely.- Yep.
0:38:54 > 0:38:56And what flavours have you got in there?
0:38:56 > 0:38:59We've got nuts - pistachio, hazelnuts, colours.
0:38:59 > 0:39:01So we kept it simple, so that all the colour
0:39:01 > 0:39:03comes out from the inside.
0:39:03 > 0:39:06I just want to separate these first.
0:39:06 > 0:39:09Sajeela also set his nougat overnight.
0:39:09 > 0:39:12I put dried mango, dried pineapple and some nuts as well.
0:39:12 > 0:39:15He's attempting to make this traditionally French
0:39:15 > 0:39:18confection work with his Japanese theme.
0:39:18 > 0:39:20I'm making agar jelly, so I cut thin slices
0:39:20 > 0:39:22and arrange on top of the nougat.
0:39:22 > 0:39:25We are doing a nougat that looks like a sushi.
0:39:25 > 0:39:29And the nougat looks pretty rough. So worried, worried.
0:39:29 > 0:39:33Are they eating gradually all the little advanced points
0:39:33 > 0:39:36they had with the first part of this competition?
0:39:36 > 0:39:39Is that going to be enough this afternoon to stay ahead?
0:39:39 > 0:39:41Not sure.
0:39:42 > 0:39:47As well as the nougat, there are 60 more individual confections to make.
0:39:47 > 0:39:49I can see you've got two different ganaches there.
0:39:49 > 0:39:52- Yes, chilli and kirsch ganache... - Yeah.
0:39:52 > 0:39:55..and inside we've got induction of balsamic vinegar
0:39:55 > 0:39:57and sugar and it is white chocolate ganache
0:39:57 > 0:40:00with hazelnut and at the bottom
0:40:00 > 0:40:02feuilletine, milk chocolate feuilletine, yeah.
0:40:02 > 0:40:05Hey, you've got a lot of flavours and textures.
0:40:06 > 0:40:09All truffles are going to match to our theme -
0:40:09 > 0:40:13so it's a Japanese, Asian flavour of lemon grass truffle.
0:40:13 > 0:40:15There should be a bit of lemon grass kick.
0:40:15 > 0:40:17This flavour is really unique.
0:40:17 > 0:40:20But Sajeela's not the only one risking something different.
0:40:20 > 0:40:23I'm actually quite intrigued. What are you doing over here?
0:40:23 > 0:40:24Why do you need a sponge?
0:40:24 > 0:40:26This is for our dipped chocolate.
0:40:28 > 0:40:32Andy is attempting a dipped chocolate with nine layers.
0:40:32 > 0:40:34The sponge is bit dry. Is that how you want it to be?
0:40:34 > 0:40:36Yes, because I want to brush it with kirsch,
0:40:36 > 0:40:38so I want it to take on the kirsch for the flavour
0:40:38 > 0:40:41but I don't want it to compromise the actual sponge itself.
0:40:41 > 0:40:44So we have, sponge, ganache, sponge, cherry jam
0:40:44 > 0:40:47- and finish with a cherry marzipan. - OK, interesting.
0:40:50 > 0:40:53Liam is doing very well for his container,
0:40:53 > 0:40:55to contain the confection.
0:40:55 > 0:41:00Whereas, I'm a bit worried about Andy because I'm still seeing him
0:41:00 > 0:41:04building the body for the dipping chocolate.
0:41:04 > 0:41:07So I am actually a little bit concerned that the end product
0:41:07 > 0:41:11might not be as sharp as I'm looking for.
0:41:11 > 0:41:13- Are you all right, Andy, yeah? - Yes, I'm good, Chef.
0:41:13 > 0:41:15- Staying concentrated good, yeah? - Yes, Chef.
0:41:15 > 0:41:18Nice, even cutting and that mate. You've done an amazing job.
0:41:18 > 0:41:21- Don't ruin it right at the end, yeah?- I won't, Chef.
0:41:26 > 0:41:28Just as they did with their nougat,
0:41:28 > 0:41:30the inventors and the Park Lane boys
0:41:30 > 0:41:33began making their pate de fruit in the prep hour.
0:41:34 > 0:41:37I'm building up the small, mini green apple.
0:41:37 > 0:41:40For my recipe, I like to keep it softer, not too hard.
0:41:40 > 0:41:44So if I set it overnight, this gives me the right texture.
0:41:44 > 0:41:47Pate de fruit are made with a precise combination of boiling
0:41:47 > 0:41:51sugar, pectin and fruit puree.
0:41:51 > 0:41:54Make sure you get that sugar spot-on, Andy, yeah?
0:41:54 > 0:41:56Blow them away with that flavour, bud.
0:41:56 > 0:41:59You know you can do it and it's a hard recipe, so concentrate, mate.
0:41:59 > 0:42:01Yes, Chef.
0:42:01 > 0:42:05- It's another task on Andy's list. - Andy!- Chef.
0:42:05 > 0:42:07- Where are you? - Trying to find my knife.
0:42:07 > 0:42:10You're 107, mate. You're going over 107.
0:42:10 > 0:42:13Sugar temperature is key to a pate de fruit's texture.
0:42:13 > 0:42:17Thing is, mate, are you getting the reading from the bottom of the pan?
0:42:17 > 0:42:20Cooked too high, and they'll be too hard to chew.
0:42:20 > 0:42:24But too low and they'll be soft and shapeless.
0:42:24 > 0:42:26That's your problem, Andy.
0:42:26 > 0:42:29Now she's dropped well below 100.
0:42:29 > 0:42:30What about the nougatine, where's that?
0:42:30 > 0:42:35- I'm just about to cut it, it's in there.- Is it? How's that now?
0:42:35 > 0:42:37Well done, mate.
0:42:39 > 0:42:42I'm making a bonsai tree out of sugar.
0:42:42 > 0:42:45Now I'm going to pour sugar, I'm going to make a tree, branches
0:42:45 > 0:42:48coming off, and then I'm going to pour green sugar into dry ice.
0:42:48 > 0:42:51The sugar goes through all the gaps in the dry ice
0:42:51 > 0:42:54and makes, sort of, a bush effect.
0:42:54 > 0:42:56I have to carve a ballerina.
0:42:56 > 0:42:58Hopefully, it won't look too crap.
0:42:58 > 0:43:01How long do you reckon she'll take you?
0:43:01 > 0:43:03A good five minutes, mate.
0:43:03 > 0:43:05Makes me nervous when Benoit comes around,
0:43:05 > 0:43:07especially when I'm doing my sugar.
0:43:07 > 0:43:09He just doesn't give anything away.
0:43:09 > 0:43:12He just looks and you're just like,
0:43:12 > 0:43:15"Is this just completely rubbish or... What is he thinking?"
0:43:16 > 0:43:19Get her sprayed up, mate, lacquered up, get a bit of colour on her.
0:43:19 > 0:43:22Get them down and then we'll go in.
0:43:22 > 0:43:24So this is the central column.
0:43:24 > 0:43:27So this is one big chunk of about
0:43:27 > 0:43:3025 kilos of chocolate moulded in a pipe.
0:43:31 > 0:43:33There's nothing I can do about it now.
0:43:33 > 0:43:36Hopefully, he's going to like it. You just never know.
0:43:37 > 0:43:39Just keep motoring, mate.
0:43:43 > 0:43:48This is risk, yeah, but, you know, without risk...
0:43:48 > 0:43:49there's no fun, so...
0:43:49 > 0:43:54You know, we're here to do the risky business and that's...
0:43:54 > 0:43:57You know, we're behind, you know?
0:44:02 > 0:44:04Seeing how everyone else is coming together.
0:44:04 > 0:44:06- I haven't even looked, mate. - I've only just looked.
0:44:06 > 0:44:09I was just, sort of, building all the individual elements
0:44:09 > 0:44:12right now for the box that we're going to assemble.
0:44:12 > 0:44:15One drawer done, Chef, ready for lacquering.
0:44:15 > 0:44:18We're sticking the whole main structure now.
0:44:18 > 0:44:21How is the pate de fruit, Andy?
0:44:21 > 0:44:23Just about to check it in a second, Chef.
0:44:23 > 0:44:25Go a bit...
0:44:25 > 0:44:28- It's a bit kinked over this way. - Is it a bit kinky? I'd take it off.
0:44:28 > 0:44:30- It's hard to see. No, no, it's fine. - Is it kinky?- No, it's fine.
0:44:30 > 0:44:34- It's hard to see because of the way it runs down.- It looks kinky here.
0:44:37 > 0:44:41- Andy?- Chef.- When do you need your chocolate?
0:44:41 > 0:44:44As soon as I've cut the fruit. The mix isn't exactly how I'd like it.
0:44:44 > 0:44:47I would have liked it to have been a lot firmer than what it is.
0:44:47 > 0:44:50It's got to have another central piece on top of it as well yet,
0:44:50 > 0:44:53so...it's a big one.
0:44:53 > 0:44:55- Oh, I just noticed how- BLEEP- fragile it is.
0:44:58 > 0:45:00Go all the way in, as far as you can go.
0:45:00 > 0:45:04That's as far as you should go.
0:45:04 > 0:45:07Chef, I'm going to have to boil them by hand. They're really soft.
0:45:08 > 0:45:11- What the- BLEEP?
0:45:15 > 0:45:16Apple done.
0:45:16 > 0:45:19They're no good, Andy.
0:45:19 > 0:45:21Two out of three ain't bad.
0:45:23 > 0:45:24- OK?- Yeah, go on.
0:45:27 > 0:45:29That's facing outwards.
0:45:29 > 0:45:30Are you on the edge?
0:45:30 > 0:45:33Can you line me up to where I have to be, Bear?
0:45:33 > 0:45:34There.
0:45:34 > 0:45:36Hold it exactly there.
0:45:38 > 0:45:41Just let's not build it any more, because we need to move it as well.
0:45:41 > 0:45:44- So we're going to pick it up, yeah? - OK, let's go.
0:45:44 > 0:45:47Whoa, guys - you're going to bend this if you lift it like that.
0:45:47 > 0:45:50Just from the polythene... Cellophane. I'm going to lift it from this.
0:45:50 > 0:45:52Yes, excellent, excellent. That's it.
0:45:52 > 0:45:53Voila!
0:45:53 > 0:45:56Whoa!
0:45:56 > 0:46:00Maki, chocolate - quick. That's enough, that's enough.
0:46:00 > 0:46:02- All right, you need to put something over here, yeah?- Yeah.
0:46:02 > 0:46:04Follow me.
0:46:04 > 0:46:09- Yeah?- Sorry. Where do you want it?- Just there, just there.
0:46:09 > 0:46:12- Where you going to take it...? - That's it, yeah.
0:46:13 > 0:46:16Ready? Let's go, let's go.
0:46:16 > 0:46:18Excellent, excellent.
0:46:18 > 0:46:20Let's go, let's go, let's go.
0:46:20 > 0:46:23- Wait.- Wait!- I'm going to just put it straight in the middle.
0:46:23 > 0:46:25Spin the Perspex round.
0:46:27 > 0:46:31Hold the door, yeah. Three, two...
0:46:31 > 0:46:34..one.
0:46:35 > 0:46:38- Really?- You got the door...? - BLEEP...
0:46:38 > 0:46:41..because I can't get in.
0:46:41 > 0:46:44Andy, get round me.
0:46:44 > 0:46:46Easier said than done, mate.
0:46:46 > 0:46:48Bear, you need to reverse in.
0:46:48 > 0:46:52All right, so we need to spin here.
0:46:54 > 0:46:57- You all right, you got the door? - Andy, go around the front.
0:47:00 > 0:47:01Careful on that circle.
0:47:03 > 0:47:05That's it.
0:47:05 > 0:47:08It make me very nervous standing near here.
0:47:08 > 0:47:10With a bit of luck, it won't fall.
0:47:10 > 0:47:14- Andy, I need them petit fours, mate.- You can take them.
0:47:14 > 0:47:16- Beautiful, Maki, beautiful. - Oh...
0:47:16 > 0:47:19Pastry chefs, you have one minute.
0:47:19 > 0:47:20We love stress!
0:47:20 > 0:47:22Coming in back. Careful around the box now, guys.
0:47:22 > 0:47:25Soon as you've got your stuff, move out.
0:47:25 > 0:47:29Let's just spray the hell out of it all, yeah?
0:47:30 > 0:47:34Wait, wait, wait, wait, wait, wait, wait, wait.
0:47:40 > 0:47:43That is it, pastry chefs, your time is up.
0:47:43 > 0:47:44Put the drawer down there.
0:47:44 > 0:47:46Put the pate de fruits in there, yeah?
0:47:56 > 0:47:59I ain't sure now, me.
0:48:12 > 0:48:14Yeah.
0:48:26 > 0:48:29Oh, it was an experience, relax.
0:48:29 > 0:48:31What do you want?
0:48:31 > 0:48:34Just going to get dressed up on national TV(!)
0:48:48 > 0:48:50It looks as though it's unfinished.
0:48:50 > 0:48:53Looking at the face, I think it looks a bit scary.
0:48:53 > 0:48:56It's like Friday the 13th in a way.
0:48:56 > 0:48:58What happened to the drawer?
0:48:58 > 0:49:00We've obviously had a bit of a drawer malfunction there
0:49:00 > 0:49:03but did have one solid piece of stage in front with the stage
0:49:03 > 0:49:07lights here to exposure our petit fours on the inside.
0:49:07 > 0:49:10You were trying to illustrate theatre and drama,
0:49:10 > 0:49:11I think you got drama.
0:49:11 > 0:49:14Definitely, it looks like you suffered from that drama
0:49:14 > 0:49:16and the piece reflects that, unfortunately.
0:49:16 > 0:49:19We definitely had a bit of drama in the last hour, didn't we, Graham?
0:49:19 > 0:49:20We certainly did.
0:49:26 > 0:49:30I can taste that there's some confit fruits in there
0:49:30 > 0:49:33with your glazed cherries, so they all add up very nicely.
0:49:33 > 0:49:36- Slightly undercooked for me. - Yeah, it's a bit sticky.
0:49:36 > 0:49:39Just slightly, did you dry your egg after you put your sugar in?
0:49:39 > 0:49:41Normally, you use the torch to dry it out or you take
0:49:41 > 0:49:43the sugar a little bit more.
0:49:43 > 0:49:45And perhaps a tad too many nuts inside.
0:49:45 > 0:49:48OK, shall we move on to the pate de fruits?
0:49:50 > 0:49:52Uh-oh.
0:49:53 > 0:49:55Uh-oh.
0:49:57 > 0:49:59Very sticky, very elastic.
0:49:59 > 0:50:01It tastes of passion fruit, that's good.
0:50:01 > 0:50:04It just means the coconut element is actually nice at the beginning
0:50:04 > 0:50:07- but then the passion fruit takes over.- Yep.
0:50:07 > 0:50:08Let's move on to the chocolate.
0:50:08 > 0:50:09I like the shape.
0:50:09 > 0:50:11I do think your tempering is a little off.
0:50:11 > 0:50:13They could be much shinier.
0:50:13 > 0:50:16And when you were dipping them, your chocolate was quite thick.
0:50:16 > 0:50:18So I've cut mine already in half, so we can see.
0:50:18 > 0:50:20It looks very nice. It's very interesting.
0:50:20 > 0:50:22I've got two different types of ganache.
0:50:22 > 0:50:26- I think you said they were cherry and white chocolate.- Yep.
0:50:26 > 0:50:29So I can see your chocolate cherry is just a little bit on the thick side.
0:50:29 > 0:50:33So again, a little bit of cocoa butter, make it more fluid,
0:50:33 > 0:50:36easier to dip and a thinner coating.
0:50:36 > 0:50:40Mmm, I like that.
0:50:40 > 0:50:43Beautiful smooth texture, just melts away in the mouth.
0:50:43 > 0:50:46Really strong, very pleasant taste of cherry.
0:50:46 > 0:50:49The white chocolate adds a little bit of sweetness, but feuilletine
0:50:49 > 0:50:52gives the texture and the balsamic vinegar -
0:50:52 > 0:50:54just getting as an aftertaste.
0:50:54 > 0:50:56It's a very pleasant chocolate for me.
0:50:56 > 0:50:59I like to have a little bit more of the jelly with the balsamic
0:50:59 > 0:51:02because it's so tasty, so I just want to have a bit more
0:51:02 > 0:51:04so that it balances up the sweetness.
0:51:36 > 0:51:38Samurai Sajeela.
0:51:38 > 0:51:40Samurai James.
0:51:40 > 0:51:41Samurai Sam.
0:51:45 > 0:51:49Erm... I'm not quite sure what to say, guys!
0:51:49 > 0:51:51Do we bow? What do we do?
0:51:51 > 0:51:54- Whatever you fancy. - Konnichiwa.
0:51:54 > 0:51:57I love your theatre and I love your drama.
0:51:57 > 0:51:59So it's very well themed all together.
0:51:59 > 0:52:02Even your choice of print is quite Japanese.
0:52:02 > 0:52:05I think sometimes the simplest thing is the most difficult thing
0:52:05 > 0:52:08because what we're looking for is perfection.
0:52:08 > 0:52:11Here we can see all your marks where it hasn't come
0:52:11 > 0:52:14away from your acetate and there's quite a few finger prints.
0:52:14 > 0:52:18It's nice and shiny here but it's very dull here,
0:52:18 > 0:52:20so there's inconsistencies.
0:52:20 > 0:52:25Even though it's a simple form of sugar, Sam, it is also nicely done.
0:52:27 > 0:52:29OK, here we go, drawer one.
0:52:29 > 0:52:31Drawer two.
0:52:34 > 0:52:37Visually, great colours, so that's very pleasant.
0:52:41 > 0:52:43Your nougat's really undercooked.
0:52:43 > 0:52:46It's very soft, very sticky, very difficult to handle.
0:52:54 > 0:52:58- I like the texture of the apple. - OK, thank you.- I like the size.
0:52:58 > 0:53:01The only thing is that I can't tell that is an apple
0:53:01 > 0:53:04unless I look at the design.
0:53:04 > 0:53:07I would have loved to have a fresher apple flavour.
0:53:07 > 0:53:09- But the texture...- Yeah, the texture's spot-on.- Spot-on.
0:53:09 > 0:53:10OK, thank you.
0:53:13 > 0:53:17- SAJEELA:- It's a lemongrass-flavoured truffle, there.
0:53:17 > 0:53:20I like the texture of your ganache, it feels quite smooth.
0:53:20 > 0:53:23Just enough for it to melt quickly onto my palate
0:53:23 > 0:53:25and then dissolve straight away.
0:53:25 > 0:53:28Well, is it me or just lemon grass is completely gone there?
0:53:28 > 0:53:33- No, no- lemon grass. I've got an intense, strong chocolate.
0:53:33 > 0:53:38So overall, a nice chocolate experience, but no lemon grass.
0:53:47 > 0:53:49Oh, mate, that was properly, properly horrible.
0:53:49 > 0:53:52You never know, we're nine points ahead.
0:53:52 > 0:53:53No, no chance, mate.
0:53:53 > 0:53:55It's not yet over.
0:54:01 > 0:54:03- ALL:- Aww!
0:54:03 > 0:54:05What a picture!
0:54:05 > 0:54:09The story behind this is my grandad made my nan a jewellery box
0:54:09 > 0:54:12after they'd been dating for a few months and we've basically
0:54:12 > 0:54:16tried replicating the jewellery box that he made for my nan.
0:54:16 > 0:54:19Ah, there is the jewellery.
0:54:19 > 0:54:22I find that this story is very romantic.
0:54:22 > 0:54:26- Love the whole concept, well done. - Thank you very much.- Cheers, chefs.
0:54:26 > 0:54:29Before we start, I think we can look at the balance between them.
0:54:29 > 0:54:32One starts very small, medium and very big.
0:54:32 > 0:54:35We had a little issue with the pate de fruit, so that should be
0:54:35 > 0:54:38bigger and the dipped chocolate should be a little bit smaller.
0:54:38 > 0:54:40Should we taste? Nougat...
0:54:42 > 0:54:45Being very sweet, the apricot cuts through it.
0:54:45 > 0:54:48The downside, it's a little undercooked,
0:54:48 > 0:54:51so you got something extremely chewy and sticky.
0:54:51 > 0:54:54Should we move to the next one, perhaps, yeah?
0:54:54 > 0:54:56It's really soft.
0:54:56 > 0:54:58So pate de fruit should have some structure to it.
0:54:58 > 0:55:00It's just, sort of, disintegrating,
0:55:00 > 0:55:02so it's very hard to actually eat it.
0:55:02 > 0:55:04The flavour's there, definitely,
0:55:04 > 0:55:08it just hasn't got the appearance a normal pate de fruit should have.
0:55:08 > 0:55:10The dipped chocolate...
0:55:10 > 0:55:12The finish is not precise for me
0:55:12 > 0:55:17and I think that it is cut a bit too chunky and clumsy for my liking.
0:55:17 > 0:55:21You've chosen to take lots of different layers and then cut it.
0:55:21 > 0:55:24There's no way after that you're going to be able to cover
0:55:24 > 0:55:26it neatly and dip it in chocolate.
0:55:26 > 0:55:29I can taste a lot of grainy sugar,
0:55:29 > 0:55:32something that is not cooked well or the sugar has not been dissolved.
0:55:32 > 0:55:36For me, I like to get some acid in it, but there isn't...
0:55:36 > 0:55:40The lemon juice... Or just a touch, to balance the sweetness.
0:55:47 > 0:55:50(We messed up too much on that.)
0:55:50 > 0:55:53(Not bad for four days learning how to do it, though.)
0:55:54 > 0:55:58150 points are on offer for the showpiece.
0:55:58 > 0:56:01The team with the highest total score from both challenges
0:56:01 > 0:56:03will get a place in the Grand Final,
0:56:03 > 0:56:07and the highest scoring runner-up from the two semifinals will
0:56:07 > 0:56:09also go through on a wild card.
0:56:10 > 0:56:13I can now reveal the scores.
0:56:13 > 0:56:17James' team, the judges scored you...
0:56:22 > 0:56:25When added to your score from the miniatures,
0:56:25 > 0:56:28gave you a grand total of 103.
0:56:28 > 0:56:31'Only half marks for their showpiece.
0:56:31 > 0:56:36'The inventor's time in Creme de la Creme could be coming to an end.'
0:56:36 > 0:56:40Liam, the judges scored you...
0:56:46 > 0:56:51That gives you a grand total of 129 points.
0:56:52 > 0:56:55'But has Liam done enough?
0:56:55 > 0:56:57'Sajeela must now score 75
0:56:57 > 0:57:00'to guarantee his team's place in the Grand Final.'
0:57:02 > 0:57:04Sajeela, the judges scored you...
0:57:18 > 0:57:22When added to this morning's score, gives you a grand total
0:57:22 > 0:57:26of 137 points and takes you into the final.
0:57:27 > 0:57:30- We did it again!- The final!
0:57:32 > 0:57:33Oh, mate!
0:57:36 > 0:57:39Congratulations, boys.
0:57:39 > 0:57:41Seriously, I have no words.
0:57:41 > 0:57:43I don't think we know what just happened.
0:57:43 > 0:57:44No, really don't know!
0:57:44 > 0:57:47Honestly, after seeing what the other guys put up,
0:57:47 > 0:57:50we were like, "There's no way we're going to hold that lead."
0:57:50 > 0:57:52- Well done, mate. - Cheers, mate.- Yeah.- Cheers.
0:57:52 > 0:57:55I think we've done all right. We're very happy to get in the semifinal.
0:57:55 > 0:57:58I think we could have done things better today, but we couldn't
0:57:58 > 0:58:01have worked any harder, we couldn't have put any more effort in,
0:58:01 > 0:58:02so we've got to be happy with that.
0:58:02 > 0:58:04You would have nailed that down,
0:58:04 > 0:58:07because nine points is not much, is it?
0:58:07 > 0:58:08We can take a lot away from today,
0:58:08 > 0:58:12we came first in the showpiece challenge, which again is an achievement in itself.
0:58:12 > 0:58:13We've given ourselves a good score
0:58:13 > 0:58:16and a good chance of getting to the final. Hopefully, it's not over.
0:58:18 > 0:58:20We're going to start practising tomorrow, straight away.
0:58:20 > 0:58:22Oh, mate!
0:58:22 > 0:58:24How is that even possible?
0:58:27 > 0:58:28Next time...
0:58:28 > 0:58:30Move it, move it, shake it.
0:58:30 > 0:58:32..it's the second semifinal.
0:58:32 > 0:58:34- How you doing for time? - It's going to be tight.
0:58:34 > 0:58:35The Europeans are back...
0:58:35 > 0:58:38I've got something in the oven, something in the mixer
0:58:38 > 0:58:40- and something on the stove. - ..to take on the boys from Leeds...
0:58:40 > 0:58:42- Careful, yeah? They have to be perfect.- I know.
0:58:42 > 0:58:44..and the cookery school.
0:58:44 > 0:58:46- They're going to say it's too harsh.- Not if you blow them.
0:58:46 > 0:58:49Which team will secure their place in the final...
0:58:49 > 0:58:51Too much butter. Something wrong with the recipe.
0:58:51 > 0:58:54- ..and a chance to win... - Come on, guys, decor, decor.
0:58:54 > 0:58:55..Bake Off Creme de la Creme?
0:58:55 > 0:58:57Oh, I forgot to press the timer!