0:00:03 > 0:00:05Welcome to the second semifinal in our search for Britain's
0:00:05 > 0:00:08best professional pastry team.
0:00:08 > 0:00:1215 teams started the contest, and now the judges must decide
0:00:12 > 0:00:14who will face each other in our grand final.
0:00:16 > 0:00:18'Back to do battle...' Ready? OK?
0:00:18 > 0:00:21'..the European dream team, representing the formidable
0:00:21 > 0:00:25'pastry traditions of France, Germany and Italy.'
0:00:25 > 0:00:28We are ready...to impress the judges.
0:00:28 > 0:00:31This is anyone's game today, so it's game face.
0:00:31 > 0:00:34'The team from Leeds, united by a passion for chocolate.'
0:00:34 > 0:00:36That's your nickname, the King of Chocolate.
0:00:36 > 0:00:39We'll have to wait and see what Cherish Finden makes of that.
0:00:39 > 0:00:42'And the semifinal wild cards...' Helen, are your sponges all right?
0:00:42 > 0:00:45'..back here but only just, as the highest-scoring
0:00:45 > 0:00:48'runners-up from the heats.' I think we're all raring to go now
0:00:48 > 0:00:49and just trying to prove a point
0:00:49 > 0:00:51that we shouldn't have gone in the last round.
0:00:51 > 0:00:55'The teams face a micro miniature challenge, as they produce
0:00:55 > 0:00:57'300 petits fours...'
0:00:57 > 0:01:01Stefan, how are you? Yeah, I'm going to make it. Yeah? Just.
0:01:01 > 0:01:05'..and a towering chocolate showpiece.' Gently, gently, gently.
0:01:05 > 0:01:08The tower is wobbling. The tower is wobbling.
0:01:08 > 0:01:10'For today's winner...' Whoa!
0:01:10 > 0:01:12'..a place in the final
0:01:12 > 0:01:16'and another step closer to being the creme de la creme.'
0:01:16 > 0:01:18It's not going to work.
0:01:19 > 0:01:21No-one move.
0:01:48 > 0:01:50Our search for Britain's best pastry chefs
0:01:50 > 0:01:52has reached the second semifinal.
0:01:54 > 0:02:00Three teams back to bake, amidst the grandeur of historic Welbeck Abbey.
0:02:00 > 0:02:03The pressure on today's teams is immense.
0:02:03 > 0:02:07They've fought their way here with some exceptional cooking.
0:02:07 > 0:02:10Now they must push themselves even further
0:02:10 > 0:02:14and claim a place in the final.
0:02:14 > 0:02:16'It's time for our trio of world-class judges,
0:02:16 > 0:02:18'Benoit, Claire and Cherish,
0:02:18 > 0:02:22'to set the first of two daunting challenges - the miniatures.'
0:02:22 > 0:02:27Chefs, I'm sure you're familiar with the first test, the miniatures.
0:02:27 > 0:02:29But because it's the semifinal,
0:02:29 > 0:02:33the judges want you to make more of them - and even smaller.
0:02:33 > 0:02:36They want 144 petits fours,
0:02:36 > 0:02:39three different types. They want each batch
0:02:39 > 0:02:43to be perfectly uniform and of the highest possible quality.
0:02:44 > 0:02:48You have three hours to do this, guys. The best of luck.
0:02:48 > 0:02:51Your time starts now.
0:02:54 > 0:02:58We can do this, yeah? Ready? OK. Oven going on?
0:02:58 > 0:03:01Petits fours are bite-sized patisserie items
0:03:01 > 0:03:04that often accompany coffee at the end of a meal.
0:03:04 > 0:03:07The judges have asked for little Miserable cakes,
0:03:07 > 0:03:08sable hollandaise biscuits
0:03:08 > 0:03:11and fruit tarts.
0:03:11 > 0:03:15To make it even harder, half of each batch must be a traditional
0:03:15 > 0:03:18classic to test the team's core skills,
0:03:18 > 0:03:22and half their own specialities to show off their creativity.
0:03:22 > 0:03:25Well done, boys, good start, good start. Yeah, it's good, guys, yeah?
0:03:25 > 0:03:28The first of the petits fours is the Miserable,
0:03:28 > 0:03:32a traditional Belgian cake that was created as a poor man's dessert,
0:03:32 > 0:03:35with humble ingredients of almond flavoured sponge
0:03:35 > 0:03:36and vanilla butter cream.
0:03:36 > 0:03:40Sounds simple, but it's actually quite difficult to get neat layers,
0:03:40 > 0:03:43smooth sides, on such a small scale.
0:03:43 > 0:03:45They need to look magnificent.
0:03:45 > 0:03:47So we do have to work quite fast
0:03:47 > 0:03:50because we've got a lot of items to make today.
0:03:50 > 0:03:54And we want to have enough time to finish them to perfection,
0:03:54 > 0:03:57to the eye and taste.
0:03:57 > 0:04:00Christophe is steeped in classic French pastry making...
0:04:00 > 0:04:02Belle fleur. Merci.
0:04:02 > 0:04:05..running four patisseries in London
0:04:05 > 0:04:09with his European dream team of German Josua
0:04:09 > 0:04:11and Italian Valeria.
0:04:11 > 0:04:13I think we can win this.
0:04:13 > 0:04:17Because we've got the skill, we've got the knowledge and the passion.
0:04:19 > 0:04:22Having played to their core French skills to convincingly
0:04:22 > 0:04:24win their heat...
0:04:24 > 0:04:27Oh, I like that. I can't believe it.
0:04:27 > 0:04:29..Christophe and the team have decided
0:04:29 > 0:04:33it's time to let their passion, fun and creativity run wild.
0:04:33 > 0:04:36We've got something coming up very, very exciting.
0:04:36 > 0:04:39For us, and we hope it's going to be the same for the judges.
0:04:39 > 0:04:42I think they're going to love it. Let's go, let's go cooking!
0:04:42 > 0:04:43How are we doing, Christophe?
0:04:43 > 0:04:45Everything all right? Yeah, we're good.
0:04:45 > 0:04:48What's the style of petits fours you're going to put together?
0:04:48 > 0:04:50The Miserable.
0:04:50 > 0:04:54The first one, it's classic, as classic as it can be. OK.
0:04:54 > 0:04:58Nowhere to hide. No. We just do what it's supposed to be.
0:04:58 > 0:05:01And then for yours, fun time. Exactly.
0:05:01 > 0:05:02For Christophe,
0:05:02 > 0:05:05fun comes in the shape of a daiquiri cocktail Miserable,
0:05:05 > 0:05:09with pistachio sponge, strawberry and coconut mousseline fillings,
0:05:09 > 0:05:12rum syrup and strawberry glaze.
0:05:12 > 0:05:14We love that drink, we all love that drink.
0:05:14 > 0:05:15After work we have a daiquiri,
0:05:15 > 0:05:18so we decided to make it as a Miserable.
0:05:22 > 0:05:24Semifinals, eh? Wow.
0:05:24 > 0:05:28Mark's team is also turning to the bottle with their Miserable.
0:05:28 > 0:05:31They're adding booze to the joconde sponges of both their classic
0:05:31 > 0:05:33and their own creation.
0:05:33 > 0:05:35At the moment, I'm just doing the first plain joconde,
0:05:35 > 0:05:38and it's going to be laced with a wee bit of amaretto,
0:05:38 > 0:05:43and the second one with raspberry liqueur brushed on the sponge.
0:05:43 > 0:05:46They only made it through to the semis as the best runner-up.
0:05:46 > 0:05:49Yeah, I think there's a little bit of pressure being a wild card.
0:05:49 > 0:05:51You know, coming back.
0:05:51 > 0:05:53Knowing you didn't win your rounds, you know,
0:05:53 > 0:05:56so we've got everything to prove today, hopefully.
0:05:58 > 0:06:02As the head of an international baking and cake decorating school,
0:06:02 > 0:06:05Mark's confident of his skills... It's good, yeah.
0:06:05 > 0:06:08..as well as those of his team-mates,
0:06:08 > 0:06:10former students Helen and Sam.
0:06:10 > 0:06:12Are we worried about the competition, guys? Uh...
0:06:12 > 0:06:14I don't think so.
0:06:14 > 0:06:16This is a team used to competing.
0:06:16 > 0:06:18Mark and Sam have both won
0:06:18 > 0:06:20prestigious Chocolate Masters trophies.
0:06:20 > 0:06:22You've got two Chocolate Masters here.
0:06:22 > 0:06:24We're going to show them what we can do.
0:06:24 > 0:06:27Immediately putting their skills to use,
0:06:27 > 0:06:30chocolate features in their speciality Miserable.
0:06:30 > 0:06:32A chocolate almond sponge,
0:06:32 > 0:06:35sandwiching Italian raspberry meringue buttercream,
0:06:35 > 0:06:38topped with chocolate glaze and a raspberry flower.
0:06:38 > 0:06:40We're all just raring to go now and just trying to prove
0:06:40 > 0:06:44a point that we shouldn't have gone in the last round.
0:06:44 > 0:06:47The sponges for the Miserable need to be baked
0:06:47 > 0:06:51and layered with the buttercream filling and set before slicing.
0:06:51 > 0:06:55So teamwork's essential to have everything finished on time.
0:06:55 > 0:06:58Each one of us has got skills that complements the team,
0:06:58 > 0:07:00and that's what we're all about.
0:07:00 > 0:07:04And Stephen's skills could give Mark's team a run for their money.
0:07:04 > 0:07:08Stephen's asset? Well, he's the King of Chocolate, eh?
0:07:08 > 0:07:10You know, he's a master at chocolate and,
0:07:10 > 0:07:13you know, as a captain as well, he's also got fantastic leadership
0:07:13 > 0:07:15skills, you know, bringing the team together.
0:07:15 > 0:07:17Keeping us all ticking along.
0:07:17 > 0:07:19Captain Stephen runs his own
0:07:19 > 0:07:22award-winning chocolate company in Leeds.
0:07:23 > 0:07:26In fact, Stephen's Yorkshire-based team has been brought
0:07:26 > 0:07:29together by its shared love of chocolate.
0:07:29 > 0:07:33Stephen supplies confectionery to Stefan and Nelson, who oversee
0:07:33 > 0:07:39the desserts in nine busy, high-end restaurants up and down the country.
0:07:39 > 0:07:41They impressed the judges in their heat with their delicately
0:07:41 > 0:07:44flavoured dacquoise slice.
0:07:44 > 0:07:45The glaze...
0:07:45 > 0:07:48HE WHISTLES That's good.
0:07:48 > 0:07:50All of us are passionate and enjoy what we do.
0:07:50 > 0:07:53We want it to taste perfect for the judges,
0:07:53 > 0:07:56so hopefully we'll do ourselves proud.
0:07:56 > 0:07:59Yeah, we're looking good, mate. 25 minutes in.
0:07:59 > 0:08:02Time management will be crucial because the team have given
0:08:02 > 0:08:06themselves a lot of extra work with their speciality Miserable.
0:08:06 > 0:08:10Seven layers deep, it will feature a hazelnut sponge,
0:08:10 > 0:08:13diplomat cream and, of course, lots of chocolate.
0:08:13 > 0:08:16You're the King of Chocolate, is that right? Apparently.
0:08:16 > 0:08:18One of my kind colleagues has said, yeah.
0:08:18 > 0:08:20We'll have to wait and see what Cherish Finden makes of that.
0:08:22 > 0:08:25To offset the rich chocolate flavour of their speciality,
0:08:25 > 0:08:27Stephen's team is planning to add
0:08:27 > 0:08:30some freshness to their classic Miserable.
0:08:30 > 0:08:34Nice zest. Just to cut through the richness of the buttercream.
0:08:34 > 0:08:38And then do a little candy with the orange zest.
0:08:38 > 0:08:41Trying to achieve the harmony of flavours.
0:08:41 > 0:08:43Helen, are your sponges all right?
0:08:43 > 0:08:46It's vital that the layers of sponge are thin enough to keep
0:08:46 > 0:08:50the finished Miserable bite-sized, essential for a petit four.
0:08:52 > 0:08:54They should be fine.
0:08:54 > 0:08:57I'm aiming for nice little cubes, as thin as possible.
0:09:00 > 0:09:03The height of the buttercream layer should also match
0:09:03 > 0:09:05that of the sponge.
0:09:07 > 0:09:09What do you think of the layer of buttercream?
0:09:09 > 0:09:11That's cool. Is that all right? Yeah.
0:09:11 > 0:09:15Before the Miserable can be cut into neat bite-size squares,
0:09:15 > 0:09:16they need to be chilled...
0:09:17 > 0:09:22..giving the teams time to prepare the next set of petits fours.
0:09:22 > 0:09:26The tarte aux fruits is a staple of all good patisseries,
0:09:26 > 0:09:29with its glazed fruit topping, creme pat filling
0:09:29 > 0:09:31and pastry cut base.
0:09:31 > 0:09:35CHERISH: The fruit that you use has to be very nicely cut,
0:09:35 > 0:09:38decorated with a very nice glaze.
0:09:38 > 0:09:41And the best pastry that you can produce for me.
0:09:41 > 0:09:44It has to be very thinly rolled,
0:09:44 > 0:09:47very nicely moulded into the casing.
0:09:47 > 0:09:51It has to be baked to perfection.
0:09:51 > 0:09:53So, at the moment, I'm working on my pastry for my tarts.
0:09:53 > 0:09:55I've got to get it really, really thin,
0:09:55 > 0:09:57so that's why I'm using these batons,
0:09:57 > 0:10:00so all the pastry will be the same thickness. Christophe, quickly,
0:10:00 > 0:10:02an opinion, please. OK, sure. Like this?
0:10:02 > 0:10:04No, you need to push it in.
0:10:04 > 0:10:08Yes, if you don't push them, they will come up and bubble.
0:10:13 > 0:10:14Guys. Yes.
0:10:14 > 0:10:17What do you reckon to hand cutting these to show two skills?
0:10:17 > 0:10:21Rather than pressing it into a mould. Yeah? But what do you reckon?
0:10:21 > 0:10:23Do whatever's... OK. For their classic,
0:10:23 > 0:10:26Stefan's abandoning the traditional tart casing
0:10:26 > 0:10:29for a flat pastry square,
0:10:29 > 0:10:32upon which he will balance a dome of mousse.
0:10:32 > 0:10:37Stefan is working on the lychee, raspberry and rose tarts.
0:10:37 > 0:10:38Some nice Asian flavours,
0:10:38 > 0:10:41and hopefully Cherish is going to enjoy that.
0:10:41 > 0:10:45For their speciality tart, Stefan has left out the fruit
0:10:45 > 0:10:48completely, pairing chocolate decorations
0:10:48 > 0:10:52and a blonde chocolate Chantilly cream with a salted caramel filling.
0:10:53 > 0:10:57Stephen? I want you to taste my salted caramel.
0:10:59 > 0:11:00I took the caramel quite far.
0:11:00 > 0:11:02Is it too far? I can make it again, no problem.
0:11:02 > 0:11:05You need to sweeten up a little bit because the caramel
0:11:05 > 0:11:07is a little bit better towards the end. A tiny bit. OK.
0:11:07 > 0:11:11That's what I thought. A little double cream to bring it back.
0:11:11 > 0:11:13I'll taste it again, just to double-check and,
0:11:13 > 0:11:15excuse me, make any adjustments if necessary.
0:11:17 > 0:11:19How are we doing, Samantha, Helen, are you all right?
0:11:19 > 0:11:22Hi. How are you doing, Mark, are you OK? Good, yes.
0:11:22 > 0:11:25Listen, welcome back. It's good to see you here. Good to see you here.
0:11:25 > 0:11:27How's your chocolate work going on, because I know
0:11:27 > 0:11:29you're a bit of a superstar with the chocolate, aren't you?
0:11:29 > 0:11:32Sometimes. Sometimes. In the right environment.
0:11:32 > 0:11:34In the right environment, you're a superstar with chocolate.
0:11:34 > 0:11:35What have you got making?
0:11:35 > 0:11:38I'm making a ganache chocolate for one of our fruit tarts. Right.
0:11:38 > 0:11:42So it's just a bit of an extra something on the top.
0:11:42 > 0:11:46Their planned speciality fruit tart features a passion fruit curd
0:11:46 > 0:11:50and sweet pastry casing, capped with a disc of chocolate ganache
0:11:50 > 0:11:54and finished with a passion fruit jelly and chocolate decoration.
0:11:55 > 0:11:56Here, Sam.
0:12:22 > 0:12:26I'm doing mini tart cases for our own choice.
0:12:26 > 0:12:28They seem to be going to plan so far!
0:12:29 > 0:12:31Christophe's team is creating
0:12:31 > 0:12:33a European union of flavours
0:12:33 > 0:12:36for their speciality fruit tart.
0:12:36 > 0:12:38It features a square of French
0:12:38 > 0:12:40chocolate and a dome of blackcurrant
0:12:40 > 0:12:43mousse capping an Italian sabayon
0:12:43 > 0:12:45flavoured with dark chocolate.
0:12:45 > 0:12:47The timing is very important.
0:12:47 > 0:12:50We need to make sure they're going to be all the same time at the pass
0:12:50 > 0:12:53and they're all very tiny and there's a lot of them, as well!
0:12:56 > 0:13:00Pastry chefs, that is the halfway mark.
0:13:00 > 0:13:03There is one an a half hours remaining.
0:13:03 > 0:13:05'With the miserables setting in the fridge
0:13:05 > 0:13:07'and the tarts well on their way...'
0:13:07 > 0:13:09Three things at a time - something in the oven,
0:13:09 > 0:13:11something in the mixer and something on the stove!
0:13:11 > 0:13:14'..the teams can turn their attention to the challenge
0:13:14 > 0:13:17'of making 48 bite-sized sable hollandaise biscuits.'
0:13:19 > 0:13:23The chessboard design of two different-flavoured doughs
0:13:23 > 0:13:25takes a simple 400-year-old
0:13:25 > 0:13:28shortbread recipe and elevates it to fine dining.
0:13:29 > 0:13:32The texture of the sable hollandaise should be crumbly and light.
0:13:32 > 0:13:34This is particularly hard to make
0:13:34 > 0:13:37because all the squares have to be of an even size,
0:13:37 > 0:13:42one to two mouthfuls big, so again, very small, very dainty.
0:13:42 > 0:13:44It's going to take extra work on their behalf.
0:13:46 > 0:13:49We need 8mm by 8mm, on our biscuit.
0:13:49 > 0:13:51Difficult to get it neat
0:13:51 > 0:13:53and the exact thicknesses, you know?
0:13:58 > 0:14:01Careful, yeah? They have to be perfect, Stephen.
0:14:01 > 0:14:02I know, I'm doing my best.
0:14:08 > 0:14:10It's quite... It's quite big, isn't it?
0:14:36 > 0:14:39Do you think they'll end up being too big?
0:14:39 > 0:14:41Just a stupid mistake,
0:14:41 > 0:14:43but all my fault, no-one else's.
0:14:47 > 0:14:50Once the teams have mastered their classic chequerboards,
0:14:50 > 0:14:55they can turn their attention to their speciality creations.
0:14:55 > 0:14:58Bit of a last-minute thing, but, hey - might be a game-changer.
0:15:00 > 0:15:04Steven's team are trying out an unrehearsed recipe,
0:15:04 > 0:15:05sandwiching whipped praline
0:15:05 > 0:15:08and honey ganache between chocolate
0:15:08 > 0:15:10and vanilla sable biscuits.
0:15:10 > 0:15:13Steve, how far your ganache? Sorry?
0:15:13 > 0:15:16How far for your ganache? Finished.
0:15:16 > 0:15:20It's a bit longer. Put it in the fridge? Fridge, clingfilm, fridge.
0:15:20 > 0:15:23Yep. Can I have your help with this, please? Yes.
0:15:23 > 0:15:25To accompany their classic hollandaise,
0:15:25 > 0:15:29Christophe's European team are going properly British with a posh version
0:15:29 > 0:15:31of a popular tea-time biscuit.
0:15:33 > 0:15:35Two chocolate sables stuck together
0:15:35 > 0:15:36with dark chocolate
0:15:36 > 0:15:37and salted caramel
0:15:37 > 0:15:40and dipped in milk chocolate.
0:15:40 > 0:15:43They need to be really even and uniform, because, you know...
0:15:43 > 0:15:46Obviously we've got some judging to follow.
0:15:46 > 0:15:48Right...
0:15:48 > 0:15:53In Mark's kitchen, he's also moved on to his speciality hollandaise.
0:15:53 > 0:15:55Got to get it really thin, so we can roll it up,
0:15:55 > 0:15:57so you see several rolls around.
0:15:57 > 0:15:59Kind of like a snail shell, kind of thing?
0:15:59 > 0:16:00Yeah, hopefully.
0:16:02 > 0:16:03Using both raspberry
0:16:03 > 0:16:05and vanilla doughs,
0:16:05 > 0:16:07he is creating a spiral-shaped
0:16:07 > 0:16:09sable biscuit.
0:16:11 > 0:16:13Ahhh! BLEEP.
0:16:17 > 0:16:19So it was a little bit hard to roll up,
0:16:19 > 0:16:22cos of the temperature, trying to get it off the acetate,
0:16:22 > 0:16:24so I just put it back in the fridge
0:16:24 > 0:16:26and hopefully they'll peel away a little bit better.
0:16:27 > 0:16:28Are the tart cases OK?
0:16:32 > 0:16:34Oh, BLEEP!
0:16:34 > 0:16:35It's like there's too much butter.
0:16:37 > 0:16:39There's something wrong with the recipe.
0:16:39 > 0:16:43The pastry bases for Christophe's speciality tarts have failed.
0:16:43 > 0:16:45Josh, look, it should be doubled.
0:16:45 > 0:16:48How can it be the same amount of flour and butter for hollandaise?
0:16:48 > 0:16:50It's really unbelievable
0:16:50 > 0:16:53that something that's so simple can go so wrong.
0:16:53 > 0:16:56I should have noticed it was too soft. Yeah.
0:16:56 > 0:16:59A little bit of stress at the moment, in Christophe's team.
0:16:59 > 0:17:02Have you got any chocolate dough left? Yes.
0:17:02 > 0:17:05OK, we'll make the chocolate one with chocolate dough. OK?
0:17:05 > 0:17:08With time running out, the team decide to use leftover
0:17:08 > 0:17:11chocolate sable dough for their pastry tart.
0:17:12 > 0:17:15It's OK, we can do it, we can do it. What's the time actually, now?
0:17:19 > 0:17:21Pastry chefs, half an hour remaining.
0:17:21 > 0:17:23That is 30 minutes.
0:17:27 > 0:17:31How you doing for time, Stefan? It's going to be tight, actually.
0:17:31 > 0:17:34OK, Christophe - ready for the oven. Thank you.
0:17:34 > 0:17:36Thank you very much.
0:17:39 > 0:17:42Now they're going to say it's too harsh, the chocolate.
0:17:44 > 0:17:46Not if you blow them!
0:17:46 > 0:17:49Oh-hh!
0:17:49 > 0:17:51Forgot to press the timer!
0:17:55 > 0:17:58The figs the same size as the plums? Yeah.
0:18:01 > 0:18:05What do you need? The dulce ganache piping on top of the tarts.
0:18:05 > 0:18:06Just slightly off-centre.
0:18:06 > 0:18:08Where do you want it? To the back.
0:18:08 > 0:18:10There? Yeah.
0:18:10 > 0:18:13OK, chocolate tarts ready. Thanks. Have you got your mousse ready?
0:18:13 > 0:18:15Not ready, I need to make it. I want to cut this first.
0:18:15 > 0:18:18I think you should do the mousse now. Please, Valeria.
0:18:18 > 0:18:21Yes, yes. I'm going to finish this. Valeria, the mousse needs to be set.
0:18:21 > 0:18:23I will do it, I will do it.
0:18:29 > 0:18:30We have done the best we can.
0:18:32 > 0:18:35But sometimes, it's not enough. It's never enough.
0:18:46 > 0:18:49Stefan, how are you? Yes, I'm going to make it. Yeah? Just.
0:19:06 > 0:19:07Some things are going to plan.
0:19:07 > 0:19:09The tart cases are not falling apart,
0:19:09 > 0:19:13Valeria's piping a beautiful cassis mousse on top of the chocolate tart
0:19:13 > 0:19:16and it's looking like we're going to have a party later
0:19:16 > 0:19:17and enjoy some sweets.
0:19:17 > 0:19:19Five minutes left.
0:19:19 > 0:19:21Five minutes remaining.
0:19:21 > 0:19:23Guys, I need a push if anybody's got a push.
0:19:23 > 0:19:25Got to get these on the tray. Come on, guys.
0:19:38 > 0:19:43Three, four, five, six...
0:19:43 > 0:19:46Christophe, we need you to start hurrying up, chief,
0:19:46 > 0:19:47let's get moving, come on.
0:19:47 > 0:19:49One minute, yeah?
0:19:56 > 0:19:58Gently, gently, gently. 30 seconds.
0:19:58 > 0:20:00One, two, three, four, five, six...
0:20:00 > 0:20:02Go on - take it, take it, take it.
0:20:04 > 0:20:06Five, four, three,
0:20:06 > 0:20:08two, one...
0:20:09 > 0:20:12That is it, guys. Time is up.
0:20:12 > 0:20:15That is the end of the miniatures test.
0:20:17 > 0:20:20We've got 22 only of this, Josua. Hm? Only 22 of this. Did you count?
0:20:20 > 0:20:22Put them on. I forgot to count them!
0:20:22 > 0:20:25All right, it's all right.
0:20:25 > 0:20:27OK, Jos? Cool, cool.
0:20:29 > 0:20:30OK?
0:20:30 > 0:20:33The teams were asked to produce 48
0:20:33 > 0:20:36of each of the three petits fours.
0:20:36 > 0:20:3824 classic and 24
0:20:38 > 0:20:41of their speciality creations.
0:20:41 > 0:20:42The judges will be expecting
0:20:42 > 0:20:44and marking for perfection.
0:20:46 > 0:20:47Glad it's over.
0:20:57 > 0:20:58I can't look!
0:21:00 > 0:21:01I really cannot look.
0:21:03 > 0:21:05Pastry chefs...
0:21:05 > 0:21:06brace yourselves.
0:21:06 > 0:21:08It's time for the judging.
0:21:10 > 0:21:12For the classic miserable,
0:21:12 > 0:21:14Christophe's team have a vanilla buttercream
0:21:14 > 0:21:17sandwiched between a plain joconde sponge.
0:21:17 > 0:21:21Their speciality is a daiquiri-inspired creation
0:21:21 > 0:21:23with strawberry and coconut creams
0:21:23 > 0:21:27and layers of pistachio sponge laced with rum.
0:21:27 > 0:21:30I like my petits fours to be slightly smaller.
0:21:30 > 0:21:31I'm a lady.
0:21:31 > 0:21:33I like to be bite-size
0:21:33 > 0:21:35and just finish with one mouthful.
0:21:38 > 0:21:41Fitted in Benoit's mouth! It's all OK.
0:21:41 > 0:21:43The classic, flavour-wise,
0:21:43 > 0:21:46you're on the money. You've got it right.
0:21:46 > 0:21:48The creation is very pleasant.
0:21:48 > 0:21:51I thought you had some rum in your recipe. Yes. Can you taste it?
0:21:51 > 0:21:55No. More rum! More rum! Oh, yeah - definitely.
0:21:57 > 0:21:58For their sable hollandaise,
0:21:58 > 0:22:01Christophe has presented both the required classic
0:22:01 > 0:22:03with its chequerboard pattern
0:22:03 > 0:22:06and his own creation - chocolate sables
0:22:06 > 0:22:09filled with chocolate ganache and salted caramel centres.
0:22:10 > 0:22:13The inside, the actual stacking of the cubes
0:22:13 > 0:22:16to get the chequered effect is actually quite neat.
0:22:16 > 0:22:19What has let them down is you've rushed the outside
0:22:19 > 0:22:21and the dough is tight, so it's cracked.
0:22:21 > 0:22:22But they look like a good bake.
0:22:22 > 0:22:23Yep.
0:22:29 > 0:22:32This, I love. Yum-yum!
0:22:32 > 0:22:35Got chocolate on the outside, biscuit, caramel,
0:22:35 > 0:22:38chocolate ganache in the middle...
0:22:38 > 0:22:40Delightful. Love it.
0:22:40 > 0:22:44Christophe's classic fruit tart has the traditional cream
0:22:44 > 0:22:47and fresh fruit filling in a pastry casing.
0:22:47 > 0:22:49Their speciality is a chocolate tart
0:22:49 > 0:22:51topped with a cassis dome
0:22:51 > 0:22:55and now served in a chocolate sable biscuit base.
0:22:57 > 0:23:00So it looks like we've got 24 creations,
0:23:00 > 0:23:03but 22 fruit tarts - did you...
0:23:03 > 0:23:05have a couple to taste before?
0:23:05 > 0:23:08No, unfortunately... I saw you counting it. I was!
0:23:08 > 0:23:10I counted twice, and twice wrong!
0:23:13 > 0:23:15Well, it looks beautifully baked from the outside.
0:23:15 > 0:23:18You sliced the blueberries in three,
0:23:18 > 0:23:19all those blueberries. Yes.
0:23:27 > 0:23:29The fruit tart is nicely baked.
0:23:29 > 0:23:31For me it's the fruit business on top, which is far too much.
0:23:31 > 0:23:34You worked a little too hard, it didn't pay off for the flavour.
0:23:34 > 0:23:38And your creation... What looks like to be a chocolate pastry...
0:23:38 > 0:23:41Actually, we used the same pastry as the sable.
0:23:41 > 0:23:42So, smart move, OK, good.
0:23:46 > 0:23:48My first taste is your cassis.
0:23:48 > 0:23:49That's all I taste,
0:23:49 > 0:23:52then the acidity from the glaze which tastes quite nice and THEN
0:23:52 > 0:23:56I taste the chocolate, so it all blends in quite nicely for me.
0:23:56 > 0:24:00It's a little finishing touch. If I blindfold and eat, I'll be happy.
0:24:12 > 0:24:14Stephen's team's classic miserable
0:24:14 > 0:24:17features a citrus buttercream.
0:24:17 > 0:24:19For the creation, he's layered hazelnut sponge,
0:24:19 > 0:24:21chocolate and praline mousse,
0:24:21 > 0:24:23diplomat cream and chocolate ganache
0:24:23 > 0:24:25topped with a golden nut.
0:24:26 > 0:24:28I like the way that you've cut them.
0:24:28 > 0:24:30Your decoration on top, I love your gold nuts.
0:24:30 > 0:24:31If you're going to put your squares,
0:24:31 > 0:24:34make sure they are sitting down flat, they look wobbly.
0:24:34 > 0:24:36You've got some orange underneath. Orange confit.
0:24:36 > 0:24:39I think you just need to look at your design.
0:24:44 > 0:24:49For the classic, I enjoyed eating the crystallised citrus.
0:24:49 > 0:24:51For me, not quite there.
0:24:51 > 0:24:53It's a shame, because the flavours are there,
0:24:53 > 0:24:54but the texture is...dry.
0:24:54 > 0:24:57Hazelnut and chocolate I prefer much more.
0:24:57 > 0:25:00I think the hazelnuts add a little bit of moisture in there as well,
0:25:00 > 0:25:01cos of the oils in the nuts.
0:25:04 > 0:25:06For their sable hollandaise,
0:25:06 > 0:25:08they've paired the classic with
0:25:08 > 0:25:11a speciality creation of honey and praline ganache
0:25:11 > 0:25:14sandwiched between chocolate and vanilla biscuits.
0:25:14 > 0:25:17The chessboard effect is very good, fairly regular.
0:25:17 > 0:25:19I look though at your creation - suddenly you move from
0:25:19 > 0:25:22something very visual to something which is completely non-visual.
0:25:22 > 0:25:25Have you purposefully gone for simplicity?
0:25:25 > 0:25:28I wanted the centre of the ganache to sing, along with the biscuit.
0:25:28 > 0:25:31But you need to really have a visual impact.
0:25:31 > 0:25:33Which I kind of don't get, really, here.
0:25:39 > 0:25:42Starting with the hollandaise sable,
0:25:42 > 0:25:45you've got a beautiful crumbliness,
0:25:45 > 0:25:46but the other one, for me,
0:25:46 > 0:25:48it's a little bit too creamy
0:25:48 > 0:25:50and the flavour is not perhaps
0:25:50 > 0:25:52as clean as you want it to be.
0:25:52 > 0:25:54I'm going to disagree with Benoit.
0:25:54 > 0:25:57It's really buttery and I love the balance of the salt.
0:25:57 > 0:25:59I have to disagree with you as well.
0:25:59 > 0:26:01LAUGHTER
0:26:01 > 0:26:04I love the texture, I think it's brilliant.
0:26:06 > 0:26:09For their fruit tart, the creation features chocolate
0:26:09 > 0:26:11and salted caramel.
0:26:11 > 0:26:14The classic includes a dome of raspberry and rose mousse,
0:26:14 > 0:26:17an exotic raspberry and lychee compote
0:26:17 > 0:26:20and basil garnish, all on a flat pastry base.
0:26:22 > 0:26:25Why did you choose the square with the round shape?
0:26:25 > 0:26:27I was going to bake them in individual moulds,
0:26:27 > 0:26:29but I thought actually, I'm going to hand-cut it,
0:26:29 > 0:26:31just to show something a little bit different.
0:26:31 > 0:26:35But we've asked you for a fruit tart.
0:26:35 > 0:26:36Is that a tart?
0:26:37 > 0:26:40It's a modern interpretation... No, no, no, no, no.
0:26:40 > 0:26:44A tart is something you can pick with your finger and you eat.
0:26:44 > 0:26:46That, I can't pick with my finger
0:26:46 > 0:26:48realistically without messing myself up.
0:26:58 > 0:27:03I can taste basil straightaway on my palate, it takes away the taste
0:27:03 > 0:27:04of your rose, your lychee,
0:27:04 > 0:27:07your subtle tastes. Lychee is very subtle.
0:27:07 > 0:27:08I don't really understand this.
0:27:08 > 0:27:11This one, beautiful. Lovely. Shame for the baking.
0:27:11 > 0:27:14The baking obviously is not even, but when you eat it,
0:27:14 > 0:27:17it's really a nice treat. Well done. Thank you very much.
0:27:17 > 0:27:19Thank you, guys. Thank you, Chef.
0:27:30 > 0:27:31Hi, Mark's team.
0:27:32 > 0:27:35Mark's team speciality miserable
0:27:35 > 0:27:37has raspberry buttercream,
0:27:37 > 0:27:41chocolate sponge and glaze and a raspberry flower decoration.
0:27:41 > 0:27:43Their classic has a coffee buttercream,
0:27:43 > 0:27:46topped with a golden coffee bean.
0:27:46 > 0:27:48I like the little decoration detail on the top.
0:27:48 > 0:27:52The ratio of joconde sponge to the cream seems to be disproportionate.
0:27:52 > 0:27:54On this one, the joconde is slightly thicker,
0:27:54 > 0:27:56that's what I would have expected.
0:27:56 > 0:27:59I like the little piping on the top for that feminine touch
0:27:59 > 0:28:00of that little flower.
0:28:00 > 0:28:01Who's done that job?
0:28:03 > 0:28:05Well done, Mark!
0:28:05 > 0:28:08Well, it brings a little bit more of a jewel kind of look.
0:28:17 > 0:28:19Classic, the only part I didn't enjoy too much
0:28:19 > 0:28:22is the bits of coffee - having said that,
0:28:22 > 0:28:26biting through that coffee bean made a coffee explosion.
0:28:26 > 0:28:29I like the crunch and the texture the coffee bean gives.
0:28:29 > 0:28:32For your creation, I can't taste the raspberry.
0:28:32 > 0:28:36If you could have put a few pieces of fresh raspberry in there,
0:28:36 > 0:28:38it might help a little bit.
0:28:39 > 0:28:41For their sable hollandaise,
0:28:41 > 0:28:45Mark's speciality creation is a raspberry and vanilla swirl,
0:28:45 > 0:28:49while their classic features 16 chessboard squares.
0:28:49 > 0:28:51I'll pick up on the size straightaway.
0:28:51 > 0:28:53It's like daddy...
0:28:53 > 0:28:56This is baby!
0:28:56 > 0:29:00Let's say you cut it to this size,
0:29:00 > 0:29:02when you look at it as a whole,
0:29:02 > 0:29:03they will be more happier.
0:29:08 > 0:29:10If you could have introduced salt,
0:29:10 > 0:29:14it might bring up the buttery taste for your creation.
0:29:14 > 0:29:16The flavour didn't come true
0:29:16 > 0:29:19and all I taste is uncooked flour on my palate.
0:29:20 > 0:29:22I like the raspberry.
0:29:22 > 0:29:24And I think it's a shame that it's not baked more,
0:29:24 > 0:29:27because actually, it's tasting really nice.
0:29:29 > 0:29:30Alongside their classic,
0:29:30 > 0:29:34their speciality tart marries chocolate and passion fruit,
0:29:34 > 0:29:39a dark chocolate pastry and ganache with passion-fruit curd and jelly.
0:29:39 > 0:29:41I like the way that you've got four corners,
0:29:41 > 0:29:44each corner has a different fruit in it.
0:29:44 > 0:29:47Your chocolate tart, I like your decoration, that's rather cute.
0:29:47 > 0:29:49Lovely tiny quenelles.
0:29:52 > 0:29:57I think it's lovely. Eats really, really, really well.
0:29:57 > 0:29:59Just the right amount of intensity in your cocoa,
0:29:59 > 0:30:03lovely passion fruit, the acidity cut straight through it.
0:30:03 > 0:30:05It is exquisite. Ooh!
0:30:05 > 0:30:07I don't say this very often. Never.
0:30:07 > 0:30:09I don't think I've ever heard that.
0:30:09 > 0:30:10Top tarts, Mark.
0:30:23 > 0:30:29Each judge will award each of your batches of pastry a mark out of ten.
0:30:29 > 0:30:32So that is 90 points available for your petits fours.
0:30:32 > 0:30:35Christophe, we start with your team.
0:30:36 > 0:30:37For your miserable...
0:30:40 > 0:30:41For the sables...
0:30:44 > 0:30:46And for the tart...
0:30:47 > 0:30:49Giving you a grand total of
0:30:49 > 0:30:5248 points for your miniatures.
0:30:55 > 0:30:57For Stephen's team,
0:30:57 > 0:30:59and your miserable...
0:31:01 > 0:31:03For the sables...
0:31:05 > 0:31:06And for the tarts...
0:31:09 > 0:31:11And a total of 54 points
0:31:11 > 0:31:13for your petits fours.
0:31:13 > 0:31:16'Stephen has moved into a six-point lead.'
0:31:16 > 0:31:19For Mark's team and the miserables...
0:31:21 > 0:31:22For the sables...
0:31:25 > 0:31:26A score of 24 or more
0:31:26 > 0:31:29for their tarts would put Mark's team
0:31:29 > 0:31:31out in front.
0:31:31 > 0:31:33And for the fruit tarts...
0:31:38 > 0:31:40So the end of the miniatures test,
0:31:40 > 0:31:42Stephen, and Mark,
0:31:42 > 0:31:45your teams are both on 54 points,
0:31:45 > 0:31:46so it's neck and neck.
0:31:48 > 0:31:52Guys, deep breaths, go and get a rest.
0:31:52 > 0:31:54Come back for the showpiece.
0:31:55 > 0:31:57Go on, chefs - off you go.
0:31:57 > 0:32:00We came joint first, so very happy with that.
0:32:02 > 0:32:04Is Mark's team going to win? A World Chocolate Master,
0:32:04 > 0:32:08a UK Junior Chocolate Master against the king of chocolate? We'll see.
0:32:08 > 0:32:11Obviously, we'd love to thrash Stephen's team!
0:32:11 > 0:32:14We'd love to get to the final. We'd LOVE to get to the final.
0:32:14 > 0:32:16We can get there, yeah.
0:32:16 > 0:32:20Very close to the other team. There's only six points, OK?
0:32:20 > 0:32:22There's all to play for tomorrow.
0:32:22 > 0:32:24We're going to make Benoit happy tomorrow,
0:32:24 > 0:32:25we're going to blow some sugar!
0:32:25 > 0:32:28He loves sugar-blowing! Yeah, he loves it!
0:32:28 > 0:32:30We're going to show him what we can blow.
0:32:33 > 0:32:37With only six points separating them at the halfway stage,
0:32:37 > 0:32:40the teams now face their second challenge -
0:32:40 > 0:32:43building a stunning confectionery showpiece.
0:32:43 > 0:32:44Valeria, you on time?
0:32:44 > 0:32:48They were granted a golden hour the day before the challenge...
0:32:48 > 0:32:51It means it's easier to heat under the lamp tomorrow.
0:32:51 > 0:32:55..to allow time for their chocolate and sugar elements to set.
0:32:55 > 0:32:58Have you done this before? They call me Mr Ladle!
0:32:58 > 0:33:01And the judges expect the semifinal showpieces
0:33:01 > 0:33:04to be more spectacular than ever.
0:33:04 > 0:33:07Looks good, OK. With 150 points on offer...
0:33:07 > 0:33:09No, no, no, no!...
0:33:09 > 0:33:11..the team with the most skill and flair
0:33:11 > 0:33:13will book their place in the final.
0:33:13 > 0:33:15How close is this?
0:33:15 > 0:33:17Mark and Stephen, neck and neck,
0:33:17 > 0:33:19Christophe just behind.
0:33:19 > 0:33:22It's a really high standard, this semifinal.
0:33:22 > 0:33:23It's incredible, isn't it?
0:33:23 > 0:33:24Christophe, you can see glimpses
0:33:24 > 0:33:26of his team being absolutely brilliant,
0:33:26 > 0:33:29but a measurement wrong, and it spirals out of control.
0:33:29 > 0:33:32It's like a Formula One race, the change of tyres hasn't gone
0:33:32 > 0:33:34as smoothly as they want it to,
0:33:34 > 0:33:36now they have to pick up the pieces and minimise the damage,
0:33:36 > 0:33:38and that's what they've done.
0:33:38 > 0:33:41Damage limitation, and they're only six points behind.
0:33:41 > 0:33:44Look forward to the showpiece, see what these guys can do.
0:33:46 > 0:33:49Hello, chefs, welcome back.
0:33:49 > 0:33:52Benoit, what would you like the chefs to produce today?
0:33:52 > 0:33:57We want you to produce a chocolate presentation structure
0:33:57 > 0:34:00to display 90 items of confectionery.
0:34:00 > 0:34:03I would like to see three types of sweets -
0:34:03 > 0:34:05marshmallows,
0:34:05 > 0:34:07moulded chocolates,
0:34:07 > 0:34:12and calissons, a sweet confection of almond paste and fruit puree.
0:34:12 > 0:34:16The showpiece must be amazing from top to bottom.
0:34:16 > 0:34:18The originality,
0:34:18 > 0:34:20skills shown on the little sweets
0:34:20 > 0:34:23has to be as perfect as possible.
0:34:23 > 0:34:24Good luck, chefs.
0:34:24 > 0:34:26Guys, as usual,
0:34:26 > 0:34:30each judge will be awarding your showpiece a mark out of 50.
0:34:30 > 0:34:34You had one hour yesterday to do some prep,
0:34:34 > 0:34:36you now have a further three hours
0:34:36 > 0:34:40to complete and present your showpiece.
0:34:40 > 0:34:42Best of luck, guys -
0:34:42 > 0:34:45your time starts now.
0:34:47 > 0:34:49Right, listen. This is now or never, boys.
0:34:49 > 0:34:51OK? Now or never. Let's do it.
0:34:51 > 0:34:52Let's go, boys.
0:34:52 > 0:34:53Come on.
0:34:55 > 0:34:57Today's winners will go through to the final,
0:34:57 > 0:35:00but the second-placed team could join them there, too,
0:35:00 > 0:35:04if they are the semifinal's highest-scoring runners-up.
0:35:04 > 0:35:07Can you get the shells out of their mould?
0:35:07 > 0:35:08Shells? Yeah.
0:35:08 > 0:35:10This showpiece will have to be different.
0:35:10 > 0:35:12This is not the selection process any more.
0:35:12 > 0:35:15This is the semifinal, so they will have to bring
0:35:15 > 0:35:18their best advanced skills, professional skills,
0:35:18 > 0:35:22with chocolate work or sugar work - maybe both.
0:35:22 > 0:35:24This glucose is ridiculously thick.
0:35:24 > 0:35:26They will have to bring a story, potentially,
0:35:26 > 0:35:30they will have to bring a connection with the confectioneries.
0:35:30 > 0:35:31They have to present.
0:35:31 > 0:35:35It needs to be practical, it needs to be skilful.
0:35:35 > 0:35:36It needs to be beautiful.
0:35:38 > 0:35:41Not surprisingly, king of chocolate Stephen
0:35:41 > 0:35:43is aiming high with a chocolate sculpture.
0:35:43 > 0:35:48The concept is the Tree of Life and the simple ingredients
0:35:48 > 0:35:53that it provides for us pastry chefs to use and make nice creations.
0:35:53 > 0:35:54Their rustic-looking tree
0:35:54 > 0:35:58will feature a spectacular chocolate flower at its top,
0:35:58 > 0:36:01and sit on a forest floor featuring edible moss
0:36:01 > 0:36:03and a white chocolate lily.
0:36:03 > 0:36:05Their sweets include apple marshmallows,
0:36:05 > 0:36:07traditional melon and orange calisson,
0:36:07 > 0:36:10and rum, ginger and vanilla-flavoured
0:36:10 > 0:36:12moulded chocolates.
0:36:12 > 0:36:13Just got to level all these off
0:36:13 > 0:36:16so anything that gets high up is not going to fall off
0:36:16 > 0:36:19and put too much strain on any of the structure.
0:36:21 > 0:36:24Across the room, chocolate masters Mark and Sam
0:36:24 > 0:36:26have begun their own showpiece.
0:36:26 > 0:36:29There's a bit here already melted if you want to use it. Yeah.
0:36:29 > 0:36:31Of course, it's made of chocolate,
0:36:31 > 0:36:33but that is where the similarities end.
0:36:33 > 0:36:35So we've got this ornate egg
0:36:35 > 0:36:39that we are doing on top of a very tall showpiece.
0:36:39 > 0:36:42You know, we love this room, we love the whole gold element
0:36:42 > 0:36:44and the regal period of this room,
0:36:44 > 0:36:47so we tried to create that in our showpiece.
0:36:47 > 0:36:49Their intricate chocolate egg,
0:36:49 > 0:36:52decorated with flowers, birds and lace,
0:36:52 > 0:36:54will sit atop a chocolate column
0:36:54 > 0:36:56and a four-tier revolving plinth,
0:36:56 > 0:36:59displaying their fruit-flavoured confections -
0:36:59 > 0:37:02pineapple calissons, lime marshmallows
0:37:02 > 0:37:06and both raspberry ganache and lemon verbena caramel chocolates.
0:37:07 > 0:37:09This is completely different to what I've done before,
0:37:09 > 0:37:11but elements of it, I've done before, so, you know,
0:37:11 > 0:37:13hopefully, it's going to be...
0:37:13 > 0:37:14It's going to be good.
0:37:16 > 0:37:18Mark won the Chocolate Masters a few years ago,
0:37:18 > 0:37:21so my expectations for this team are so high.
0:37:21 > 0:37:25I am expecting to see perfection in their chocolate piece,
0:37:25 > 0:37:27I'm expecting to see different techniques -
0:37:27 > 0:37:30moulding, casting, rolling...
0:37:30 > 0:37:31So many things I'm looking for.
0:37:34 > 0:37:39I wish they'd stop talking about the Chocolate Masters. I know.
0:37:39 > 0:37:41While Mark is inspired by baroque grandeur,
0:37:41 > 0:37:43and Stephen by rustic woodlands...
0:37:43 > 0:37:46Stephen, do you reckon a bit more green colour for the moss?
0:37:46 > 0:37:48A bit darker, isn't it? Normally.
0:37:48 > 0:37:50..Christophe's found his showpiece inspiration
0:37:50 > 0:37:52from a more unlikely source.
0:37:52 > 0:37:55So your centrepiece - is there an idea behind it?
0:37:55 > 0:37:57The title is Mouse Bank.
0:37:57 > 0:37:59Mouse Bank?
0:37:59 > 0:38:00Yes.
0:38:00 > 0:38:02THEY LAUGH
0:38:02 > 0:38:05OK. Why?
0:38:05 > 0:38:09Because we are making a bank, taken over by mouses.
0:38:09 > 0:38:13A bank taken over by mouses. Yes. OK.
0:38:13 > 0:38:15Eating all the sweets. OK.
0:38:15 > 0:38:18It's a sort of anti-capitalist protest.
0:38:18 > 0:38:20So the revolution starts here? Yes.
0:38:22 > 0:38:24Christophe's Mouse Bank will be constructed
0:38:24 > 0:38:27from both chocolate and sugar work.
0:38:27 > 0:38:29Their confectionery will include
0:38:29 > 0:38:30marshmallow gold bars,
0:38:30 > 0:38:32which Valeria's marzipan mice
0:38:32 > 0:38:34will gorge themselves on.
0:38:34 > 0:38:38Valeria, these look absolutely amazing.
0:38:38 > 0:38:39Thanks.
0:38:39 > 0:38:41What about you, Josh? What are you making?
0:38:41 > 0:38:45I'm preparing the sugar for blowing... Yeah.
0:38:45 > 0:38:49..because we are going to blow the hot-air balloon for the mice,
0:38:49 > 0:38:53to get out of the city, before it collapses.
0:38:53 > 0:38:56OK. Hopefully it won't collapse today, huh?
0:38:56 > 0:38:57No, it won't, I'm sure it won't.
0:39:04 > 0:39:06This is still a form of sugar work.
0:39:06 > 0:39:09Most people would know this
0:39:09 > 0:39:12as more of a lace type of work for a cake,
0:39:12 > 0:39:15but we are actually incorporating it into our showpiece,
0:39:15 > 0:39:18so we have got a bit more of fine, elegant type of sugar.
0:39:18 > 0:39:20We actually made it on our prep hour yesterday
0:39:20 > 0:39:22and then we leave it to dry overnight.
0:39:25 > 0:39:28I need to get this right, you know? Huh? Hmm.
0:39:30 > 0:39:32I always say if you know how to do it,
0:39:32 > 0:39:34then it is not difficult, but it is tricky, yeah?
0:39:34 > 0:39:37Because you need to have red and white sugar
0:39:37 > 0:39:38at the right temperature.
0:39:38 > 0:39:40It takes experience, yeah.
0:39:40 > 0:39:42If the sugar is too cold, for example,
0:39:42 > 0:39:44and you pump it, it explodes, yeah?
0:39:44 > 0:39:47Also taking risks with a balloon is Stephen.
0:39:47 > 0:39:50This is going to be a very large, intricate flower.
0:39:50 > 0:39:55The real trick is how we deflate this balloon without breaking...
0:39:55 > 0:39:56These are really delicate.
0:39:56 > 0:40:00It's either going to work or you're going to see me try it a few times.
0:40:14 > 0:40:15It's not going to work.
0:40:18 > 0:40:19It's too fine.
0:40:19 > 0:40:21Just need to get the chocolate to contract
0:40:21 > 0:40:24to come away from the balloon, or it's just not going to work.
0:40:30 > 0:40:31Oh, well done, mate.
0:40:31 > 0:40:33No, no. It was much better in practice.
0:40:36 > 0:40:39Pastry chefs, that's the halfway mark.
0:40:39 > 0:40:41You have had one-and-a-half hours.
0:40:41 > 0:40:45You have another one-and-a-half hours remaining.
0:40:45 > 0:40:49I'm just getting the marshmallow on and then Mark is going to pipe that.
0:40:50 > 0:40:52Over in Stephen's kitchen,
0:40:52 > 0:40:54Nelson is making the apple marshmallows
0:40:54 > 0:40:56for their Tree of Life.
0:40:57 > 0:40:59That's nice, that.
0:41:00 > 0:41:02It's not very apple-y.
0:41:02 > 0:41:03The texture is beautiful, mate.
0:41:03 > 0:41:07I'm happy to go with it if you're happy.
0:41:07 > 0:41:09Stephen and Mark made their marshmallows
0:41:09 > 0:41:13by combining hot sugar syrup with beaten egg whites,
0:41:13 > 0:41:15but Christophe's chosen to go egg-free.
0:41:15 > 0:41:17There are different recipes.
0:41:17 > 0:41:19There are recipes with egg whites and without egg whites,
0:41:19 > 0:41:24but I also think it's got a very good texture.
0:41:24 > 0:41:27It is not just about taste and texture for Christophe's team.
0:41:27 > 0:41:31His marshmallows are being turned into gold bars for his bank.
0:41:31 > 0:41:34So I was looking at Christophe doing his euro, little gold bars.
0:41:34 > 0:41:37I said, "Wow, that's going to be a little bit of fun."
0:41:37 > 0:41:39Having said that, they are not cut very neatly,
0:41:39 > 0:41:41so there will be some skill,
0:41:41 > 0:41:44but let's hope it doesn't look too clumsy, in the end.
0:41:44 > 0:41:47The second confection the judges have asked for
0:41:47 > 0:41:48are moulded chocolates.
0:41:48 > 0:41:52Chocolate king Stephen is making them for his team.
0:41:52 > 0:41:55So, it is a simple rum truffle, but it is not really that simple,
0:41:55 > 0:41:58because it is all about the white chocolate
0:41:58 > 0:42:00that we use for the ganache, it's not too sweet.
0:42:00 > 0:42:03We've used a dark rum from South America
0:42:03 > 0:42:05that gives it a very unique characteristic.
0:42:05 > 0:42:08I'm going to go straight in to capping the moulded chocolates
0:42:08 > 0:42:11that I prepped yesterday in the one hour.
0:42:11 > 0:42:13Rival chocolatier Sam has opted for two flavours -
0:42:13 > 0:42:18lemon verbena and raspberry - and Joshua has paired flavours too.
0:42:18 > 0:42:21The chocolates are passion fruit and salted caramel.
0:42:21 > 0:42:25So strong flavours, acidity, salted caramel -
0:42:25 > 0:42:26you know, nice and funky.
0:42:28 > 0:42:29Impress the judges.
0:42:31 > 0:42:34The third and final set of sweets are calisson.
0:42:34 > 0:42:37A basic paste of almonds and fruit
0:42:37 > 0:42:40give this traditional French confection its light texture.
0:42:41 > 0:42:43It is still quite grainy.
0:42:43 > 0:42:46Yeah, we've only got the... Put that in. Yeah.
0:42:46 > 0:42:49I've never really made them before, until we knew we had to do them.
0:42:49 > 0:42:53So we're making four types of calisson.
0:42:53 > 0:42:58Lemon, pistachio, blueberry and amaretti cherry.
0:42:58 > 0:43:02Just about it drying on time to be ready to cut.
0:43:02 > 0:43:04Turned out to be all right.
0:43:04 > 0:43:07So I'm pleased.
0:43:07 > 0:43:10Even though Mark is a patisserie teacher...
0:43:10 > 0:43:11BLEEP!
0:43:11 > 0:43:15..lack of experience with calisson is starting to show.
0:43:15 > 0:43:18His almond paste is set too hard to work with.
0:43:18 > 0:43:22Any more almonds? What do you need it for?
0:43:22 > 0:43:23To do another calisson.
0:43:26 > 0:43:28Half an hour remaining, pastry chefs.
0:43:28 > 0:43:30That's 30 minutes.
0:43:35 > 0:43:37Make sure I don't go over the judges' requirements -
0:43:37 > 0:43:40there is a minimum requirement of 70 centimetres
0:43:40 > 0:43:42and a maximum of 120.
0:43:51 > 0:43:53How's your flower going? OK, quickly.
0:43:53 > 0:43:55I've got... I'm going to do two, OK?
0:43:57 > 0:43:58Time...
0:43:58 > 0:44:00It's going to be up against the wire, I think.
0:44:00 > 0:44:01Still got a lot to do.
0:44:12 > 0:44:14This is icing in different colours
0:44:14 > 0:44:18that will go with different types of calisson.
0:44:18 > 0:44:19It's OK? It's not too runny?
0:44:19 > 0:44:22Maybe a little bit. It is too runny, whip it again.
0:44:22 > 0:44:24Put more icing sugar through it. It's going to leak.
0:44:29 > 0:44:30That's a little bit soft.
0:44:30 > 0:44:33Usually, it's good to leave them a little bit longer to dry.
0:44:33 > 0:44:35Guys? Yeah?
0:44:36 > 0:44:38I'm right on 120 centimetres.
0:44:38 > 0:44:41Can you just shave that down a little bit? Yeah.
0:44:47 > 0:44:49The tower is a bit wobbly. The tower is wobbling.
0:44:49 > 0:44:51Hm? It's very slippery.
0:44:51 > 0:44:52Can you hold it higher?
0:44:52 > 0:44:54I can't reach higher.
0:44:58 > 0:45:01OK - Christophe? Yes. I need you to hold this pole, now.
0:45:01 > 0:45:03Pardon? This pole, I need you to hold it, now.
0:45:03 > 0:45:05The top, the top... From the other side, if you can.
0:45:05 > 0:45:07Where Valeria is. Come here. Hold on.
0:45:07 > 0:45:09Hold it, hold it... I've got it, I've got it.
0:45:09 > 0:45:11Yes. OK, don't push it against the towel, please.
0:45:11 > 0:45:14Helen, it would be good to get another bird in a minute.
0:45:14 > 0:45:16Oh, two? Yeah. Good job.
0:45:17 > 0:45:20Joshua, this is too heavy.
0:45:20 > 0:45:21Hm? This is too heavy, this.
0:45:21 > 0:45:24Another ice spray, please, Valeria, quickly.
0:45:24 > 0:45:27I found one, I found one. Take the dodgy ones away, please.
0:45:27 > 0:45:28Take that, take that, not this one.
0:45:28 > 0:45:30Move it, move it, shake it. Shake it.
0:45:30 > 0:45:33The big one, the big one. I'm coming, Christophe, hold on!
0:45:33 > 0:45:35I have two hands, two hands.
0:45:37 > 0:45:39Mark, can you spray?
0:45:46 > 0:45:48No-one move, no-one move.
0:45:49 > 0:45:51Is it ready? Don't lift it like that.
0:45:51 > 0:45:53You've got to lift from here, or we'll break...
0:45:53 > 0:45:55I can't...I can't get in from here.
0:45:55 > 0:45:57Just balance it. Just make sure it doesn't fall, OK?
0:45:57 > 0:45:59BLEEP heavy.
0:45:59 > 0:46:01Gently, gently, gently, gently!
0:46:02 > 0:46:04Get that on, get those on.
0:46:04 > 0:46:06Yeah? Yeah.
0:46:06 > 0:46:08I'll get the boxes. Yeah.
0:46:08 > 0:46:11Just a little bit more. Look...it's OK, I'll deal with this.
0:46:13 > 0:46:15Totally lost my count.
0:46:15 > 0:46:17Right, you count calissons, I'll count marshmallows.
0:46:20 > 0:46:22There is only 22 of them. Of the calissons?
0:46:22 > 0:46:23The marshmallows.
0:46:23 > 0:46:26Mark, you count, please. On your head be it.
0:46:26 > 0:46:28One, two, three, four...five...six...
0:46:28 > 0:46:30OK, I can't count.
0:46:30 > 0:46:31Right, I'll count.
0:46:31 > 0:46:34Right, you put your finger there.
0:46:34 > 0:46:36One, two, three, four...
0:46:36 > 0:46:39Five minutes, pastry chefs. Five minutes left.
0:46:39 > 0:46:42Opinion - like this? Yeah. OK, go.
0:46:44 > 0:46:46Good, it's good, I can see it's good.
0:46:46 > 0:46:4730...
0:46:47 > 0:46:50Stop talking, Mark has got to 28, 29...
0:46:50 > 0:46:52Thirt...d'oh!
0:46:52 > 0:46:54THEY LAUGH
0:46:54 > 0:46:55Oh, go away!
0:46:55 > 0:46:57OK, we need a mouse in there. We need a mouse in there.
0:46:57 > 0:46:59Yes, it's here.
0:46:59 > 0:47:01One minute, chefs, one minute remaining.
0:47:01 > 0:47:02That's that.
0:47:06 > 0:47:08Smash it, let's go, let's go, let's go, let's go.
0:47:08 > 0:47:09One-two, one-two, one-two.
0:47:09 > 0:47:13Four, three, two, one -
0:47:13 > 0:47:14that is it, pastry chefs.
0:47:14 > 0:47:16Time is up.
0:47:16 > 0:47:18That is the end of the showpiece.
0:47:18 > 0:47:20Move away from the tables. Well done, guys.
0:47:20 > 0:47:23Well done.
0:47:43 > 0:47:45That one? The last one?
0:47:45 > 0:47:46Beautiful.
0:48:01 > 0:48:03You want to explain to the judges
0:48:03 > 0:48:06where this...where this has come from?
0:48:06 > 0:48:08We believe capitalism is quite high at the moment
0:48:08 > 0:48:12and we wanted to show the failure of capitalism.
0:48:12 > 0:48:17Oh! So we wanted to bring a message as well as a piece of chocolate.
0:48:17 > 0:48:20Wow - you guys, you know,
0:48:20 > 0:48:23you are making me smile, that's for sure.
0:48:23 > 0:48:24I love the mice.
0:48:24 > 0:48:28I think their facial expressions are wonderful.
0:48:28 > 0:48:30They are actually handcrafted very well -
0:48:30 > 0:48:34marzipan is not something that people work a lot with these days
0:48:34 > 0:48:37and you have got really good detail in there and very nice techniques.
0:48:37 > 0:48:38Thank you.
0:48:38 > 0:48:42I would prefer sort of put a little bit more effort
0:48:42 > 0:48:45into the finishing touch of the chocolate work.
0:48:45 > 0:48:48Other than that, I think you did well.
0:48:48 > 0:48:51OK, so it is time, perhaps, for us to...
0:48:51 > 0:48:52Yeah, get on eating it.
0:48:56 > 0:48:59Marshmallow - cassis, you like cassis.
0:48:59 > 0:49:02You like blackcurrant, don't you? We love blackcurrant. Very nice.
0:49:02 > 0:49:06Fantastic balance of gelatine - it's not too much that you put in.
0:49:06 > 0:49:08We work on that a lot.
0:49:08 > 0:49:10Why don't we move on to the calissons?
0:49:10 > 0:49:12Your icing is a relatively even thickness.
0:49:12 > 0:49:14It could be a touch more even throughout,
0:49:14 > 0:49:16but I personally like the vibrant colour
0:49:16 > 0:49:19and it's definitely goes in with your whole theme.
0:49:19 > 0:49:20I could not taste the cherry,
0:49:20 > 0:49:24whereas the lemon, actually quite enjoying eating this.
0:49:30 > 0:49:33I prefer the chocolate to be very thinly moulded
0:49:33 > 0:49:36because I want to bite into the filling straightaway.
0:49:36 > 0:49:38I love the texture of the passion fruit,
0:49:38 > 0:49:39it's really creamy.
0:49:39 > 0:49:41Passion fruit, also, it's not sweet,
0:49:41 > 0:49:43and it works well with the chocolate.
0:49:43 > 0:49:46So...it's the visual, you guys, it's the visual.
0:49:46 > 0:49:49We were expecting perhaps a little bit more skill involved
0:49:49 > 0:49:52in the presentation of even your bon-bons,
0:49:52 > 0:49:55but flavour-wise, you deliver, deliver, deliver.
0:50:00 > 0:50:02Good luck - it's tough.
0:50:15 > 0:50:16Well, I like the story,
0:50:16 > 0:50:19I like the Tree of Life actually providing food.
0:50:19 > 0:50:21Just not sure of your tree.
0:50:21 > 0:50:24It's sort of, like... got a hook on the top.
0:50:24 > 0:50:27When you started, I saw so many different techniques.
0:50:27 > 0:50:29I liked your balloon technique.
0:50:29 > 0:50:33But I am rather disappointed that with all those pieces,
0:50:33 > 0:50:36this is what was formed from them.
0:50:36 > 0:50:38Do you want to start eating, guys?
0:50:38 > 0:50:39Grab yourself some confectionery.
0:50:46 > 0:50:48Marshmallow, I like it a bit chewy,
0:50:48 > 0:50:51but this just dissolved in my mouth straightaway.
0:50:51 > 0:50:55So texture-wise, it's slightly off the scale.
0:50:55 > 0:50:57Apple, can't taste apple at all.
0:50:57 > 0:50:59And the colour, it's a little bit bright.
0:50:59 > 0:51:01Thank you, Chef. Why don't we move on to the calisson?
0:51:06 > 0:51:09Your paste is an excellent consistency.
0:51:09 > 0:51:11I mean, really, really good,
0:51:11 > 0:51:13and that's why you have managed to cut it
0:51:13 > 0:51:16with that beautiful, clean, sharp edge.
0:51:16 > 0:51:18A lovely dough, a lovely paste.
0:51:19 > 0:51:21Talk to me about the filling.
0:51:21 > 0:51:22It is a Venezuelan rum truffle.
0:51:22 > 0:51:24It's got a nice undertone of alcohol,
0:51:24 > 0:51:27and there are some spices going through it as well.
0:51:27 > 0:51:28I'm not too keen,
0:51:28 > 0:51:31but I think it may be down to personal preference, there.
0:51:31 > 0:51:32The texture is great.
0:51:32 > 0:51:35The flavour, it's very powerful.
0:51:35 > 0:51:38LAUGHING: I like it. Of course, I love it!
0:51:38 > 0:51:40No, I think the rum works really well.
0:51:40 > 0:51:43I mean, it is really powerful and it really gets you.
0:51:43 > 0:51:45I like the fact that you get all the sweetness
0:51:45 > 0:51:47from the white chocolate ganache,
0:51:47 > 0:51:49and then, just as Benoit was talking,
0:51:49 > 0:51:52I've got this lovely... not horrible bitterness,
0:51:52 > 0:51:54but a really nice bitterness,
0:51:54 > 0:51:57just at the back of my throat that is really coming through later.
0:51:57 > 0:51:59I think it's very well balanced. Thank you, Chef.
0:52:04 > 0:52:06Well done, boys. Well done.
0:52:06 > 0:52:08Yeah, well done, mate. Well done, mate.
0:52:33 > 0:52:37Wow - this is what I call a showpiece.
0:52:37 > 0:52:39This is what a showpiece looks like.
0:52:39 > 0:52:42It's regal, classy, elegant.
0:52:42 > 0:52:46I can see a lot of technique and skill.
0:52:46 > 0:52:48I love the little drawer, I hope that it's movable.
0:52:48 > 0:52:50Can I move it?
0:52:50 > 0:52:52No. LAUGHTER
0:52:52 > 0:52:53I was just trying my luck.
0:52:53 > 0:52:57No, looking now, I like the stand that you put on,
0:52:57 > 0:52:58it's a nice touch,
0:52:58 > 0:53:02because you break in between the look of the structure.
0:53:02 > 0:53:04I love your lace work
0:53:04 > 0:53:07and it adds a real delicate element to your structure.
0:53:07 > 0:53:08I really like that.
0:53:08 > 0:53:10A beautiful piece.
0:53:10 > 0:53:13My only little comment, there, would be sugar work, you know?
0:53:13 > 0:53:14My passion lies with sugar work.
0:53:14 > 0:53:17I think, considering the conditions of the competition -
0:53:17 > 0:53:19you've got three hours, four hours, with yesterday -
0:53:19 > 0:53:21to bring this up together, I say well done.
0:53:21 > 0:53:23This is really what I was looking for.
0:53:23 > 0:53:25Shall we taste?
0:53:28 > 0:53:29Mmm...
0:53:29 > 0:53:32I love the taste. I think it has got enough lime in it.
0:53:32 > 0:53:34I can get both the oil from the zest
0:53:34 > 0:53:37and I get a lovely lime juice flavour.
0:53:37 > 0:53:39I also like the two-tone colour.
0:53:39 > 0:53:42OK, if we move on to the calissons, Benoit, what do you make of those?
0:53:42 > 0:53:45The glazing is a little bit on the rough side, you know?
0:53:45 > 0:53:46And the cutting as well -
0:53:46 > 0:53:49you see that it has been squashed while it's cut.
0:53:49 > 0:53:51It's not really working for me at all, I'm afraid.
0:53:51 > 0:53:53It is very granular in texture.
0:53:53 > 0:53:58Is there any raw caster sugar in it? I've got a gritty, gritty...
0:53:58 > 0:54:01Well, we used pineapple sugar as well,
0:54:01 > 0:54:03but we tried to grind it up with the icing sugar.
0:54:03 > 0:54:05So that is what we've got. In fact, that's maybe...
0:54:05 > 0:54:06Yeah, I don't like the texture.
0:54:06 > 0:54:10It was very...rushed, because we had to do a second mix.
0:54:10 > 0:54:11So you got more flavour,
0:54:11 > 0:54:14but then you compromised the texture a little bit, yeah?
0:54:14 > 0:54:16OK, why don't we move on to the moulded chocolate?
0:54:16 > 0:54:19It's a lemon verbena caramel and a raspberry ganache.
0:54:19 > 0:54:22I get the acidity of the raspberry,
0:54:22 > 0:54:25which I think works well with your fruity chocolate.
0:54:25 > 0:54:29And I like the little verbena at the end - unusual, but nice.
0:54:29 > 0:54:31I prefer it very shiny -
0:54:31 > 0:54:34I think this one lost the touch of shininess.
0:54:34 > 0:54:38Shiny, gloss, crispy chocolate is what I'm looking for.
0:54:56 > 0:55:00'It's time to find out who has made it through to the final.'
0:55:00 > 0:55:05Each judge will be awarding your showpiece a score out of 50.
0:55:05 > 0:55:09When that score is added to your points from the miniatures,
0:55:09 > 0:55:13the team with the most points is automatically the winner
0:55:13 > 0:55:17and gets a place in the grand final.
0:55:17 > 0:55:20The team in second place may well be joining them,
0:55:20 > 0:55:21if their score manages to beat
0:55:21 > 0:55:24the runners-up from the first semifinal.
0:55:25 > 0:55:29Christophe, we start with your team.
0:55:29 > 0:55:32For your showpiece, the judges scored you...
0:55:39 > 0:55:41When combined with the miniatures test,
0:55:41 > 0:55:44it's a total of 138 points.
0:55:47 > 0:55:50Stephen, the judges scored your showpiece...
0:55:56 > 0:55:59When added to the miniatures, that is a grand total
0:55:59 > 0:56:02of 135 points.
0:56:02 > 0:56:08'A solid score, but not quite enough to catch Christophe's team.
0:56:08 > 0:56:11'Can Mark's team overtake them both?'
0:56:11 > 0:56:14Mark, your team.
0:56:14 > 0:56:17The judges scored you, and your showpiece...
0:56:26 > 0:56:28And a grand total
0:56:28 > 0:56:30of 159 points,
0:56:30 > 0:56:34which means you are today's winners and through to the grand final.
0:56:34 > 0:56:35Congratulations, guys.
0:56:35 > 0:56:37APPLAUSE
0:56:44 > 0:56:46But that's not all.
0:56:46 > 0:56:48Christophe, I can reveal...
0:56:50 > 0:56:54..that the runners up from the first semifinal had a score
0:56:54 > 0:56:56of 129 points,
0:56:56 > 0:56:59which means that you have a place in the final.
0:56:59 > 0:57:00Congratulations.
0:57:00 > 0:57:02APPLAUSE I don't believe it!
0:57:08 > 0:57:09Oh...!
0:57:10 > 0:57:13Well done, guys. Really well done.
0:57:13 > 0:57:14We're in! We are in!
0:57:16 > 0:57:19You were brilliant. I love you to bits.
0:57:19 > 0:57:21Thank you. My other Frenchman.
0:57:21 > 0:57:23Well done, huh? Amazing. Amazing, amazing.
0:57:23 > 0:57:25Oh, thank you very much. Well done.
0:57:25 > 0:57:29Being the wild card, you know, we never...never expected it.
0:57:29 > 0:57:33I just feel completely dazed. Like, I just have nothing to say.
0:57:33 > 0:57:34LAUGHTER
0:57:35 > 0:57:37Well done.
0:57:37 > 0:57:38Oh, lovely, Mark.
0:57:38 > 0:57:40Congratulations.
0:57:41 > 0:57:43Hats off to the teams, there, because they...
0:57:43 > 0:57:45What they produced today was stunning.
0:57:45 > 0:57:47Well done, mate - go on and win it, now, eh?
0:57:47 > 0:57:48Go and win it.
0:57:48 > 0:57:50The standard was so high -
0:57:50 > 0:57:53I can only imagine what the final is going to be.
0:57:54 > 0:57:56I want to be in there to watch it!
0:57:57 > 0:57:59Next time...
0:57:59 > 0:58:01Sorry, I forgot to put it on.
0:58:03 > 0:58:05..it's the grand final.
0:58:05 > 0:58:07How many more minutes to go?
0:58:07 > 0:58:09Losing time.
0:58:09 > 0:58:11The showpieces get bigger.
0:58:11 > 0:58:12All right, have you got it?
0:58:12 > 0:58:14The judges get tougher.
0:58:16 > 0:58:17BLEEP!
0:58:17 > 0:58:19Who will be crowned the Creme de la Creme?