0:00:02 > 0:00:04Welcome to the final of Britain's first ever
0:00:04 > 0:00:06professional pastry team competition.
0:00:06 > 0:00:0815 teams of chefs started,
0:00:08 > 0:00:11some have triumphed...
0:00:11 > 0:00:12It's very clean, it's very sharp.
0:00:12 > 0:00:15- Wow.- You just got a "wow" from Benoit!
0:00:15 > 0:00:18..whilst others have wilted in the heat of competition.
0:00:20 > 0:00:22And now, only three remain.
0:00:22 > 0:00:24They have shown some extraordinary skills
0:00:24 > 0:00:26and creativity to get here
0:00:26 > 0:00:28and now, one long, intensive day
0:00:28 > 0:00:30of cooking stands between them
0:00:30 > 0:00:32and the coveted trophy.
0:00:35 > 0:00:38In the prep kitchen for the grand final,
0:00:38 > 0:00:42are the boys from the five-star Hilton on London's Park Lane.
0:00:42 > 0:00:45Have you built the Ferris wheel yet?
0:00:45 > 0:00:48Ruthless time management and a wealth of experience
0:00:48 > 0:00:52in precise mass catering has seen captain Sajeela, Sam
0:00:52 > 0:00:57and James win both their heat and semifinal convincingly.
0:00:57 > 0:01:00Look at that! Beautiful layering. And do you know what?
0:01:00 > 0:01:03I heard that crunch as I got through to the bottom.
0:01:03 > 0:01:05But their consistency has come at a cost.
0:01:05 > 0:01:08There is no great innovation there.
0:01:08 > 0:01:10We've been told twice now that we're playing it safe.
0:01:10 > 0:01:12So I said OK, let's take a risk, let's do it.
0:01:12 > 0:01:15- We can win this competition. - I'm ready when you are.
0:01:15 > 0:01:16Right, two minutes.
0:01:16 > 0:01:18They're up against captain Mark
0:01:18 > 0:01:22and his two former cookery school students, Helen and Samantha.
0:01:22 > 0:01:24- BLEEP! - Can we glaze that one again?
0:01:24 > 0:01:25Underdogs from the beginning,
0:01:25 > 0:01:29they scraped through to the semifinals on a wild card.
0:01:29 > 0:01:30It actually tastes really good,
0:01:30 > 0:01:33but it hasn't got the flavour profiles that should be there.
0:01:33 > 0:01:37But then staged a stunning comeback to reach the final.
0:01:37 > 0:01:39Wow, this is what I call a showpiece!
0:01:39 > 0:01:42When you have the judges coming round inspecting you,
0:01:42 > 0:01:45- it's quite intimidating!- We're just pleased to get to the final.
0:01:45 > 0:01:49- Yes, OK, it'd be lovely if we won! - Wow, you've changed your tune!
0:01:49 > 0:01:52- Pour some...milk. - The third finalists
0:01:52 > 0:01:54are captain Christophe with Josua
0:01:54 > 0:01:57and Valeria from a South London patisserie.
0:01:57 > 0:01:59Christophe, can I have an oven at 90?
0:01:59 > 0:02:03Their unshakeable team spirit saw them dominate their heat...
0:02:03 > 0:02:06It's absolutely beautiful and you brightened my day!
0:02:06 > 0:02:10..and cling on for the wild card place in the final.
0:02:10 > 0:02:12You are making me smile, that's for sure!
0:02:12 > 0:02:15- Did you do everything you wanted to do?- Yes.
0:02:15 > 0:02:17- And more.- And more?
0:02:17 > 0:02:19Now, the preparation is over...
0:02:19 > 0:02:22I can't do it, man.
0:02:22 > 0:02:23BLEEP
0:02:23 > 0:02:25Sorry, I forgot to put it on.
0:02:25 > 0:02:31..it's time to discover who is the creme de la creme.
0:02:31 > 0:02:33- Come this way. Forward. - THEY GASP
0:03:05 > 0:03:08In just a few hours, one of these three teams will be declared
0:03:08 > 0:03:12this year's winner of Bake Off Creme De La Creme.
0:03:12 > 0:03:14# Duh duh-duh duuuuh! #
0:03:15 > 0:03:16And in this grand final,
0:03:16 > 0:03:20they'll face a challenge unlike any other in the competition.
0:03:20 > 0:03:22- I feel better already(!) - You'd better!
0:03:22 > 0:03:24HE COUGHS
0:03:25 > 0:03:29The judges have drawn on their own experiences competing in the most
0:03:29 > 0:03:33spectacular and gruelling patisserie competitions in the world.
0:03:38 > 0:03:39Welcome, chefs.
0:03:39 > 0:03:41There is only one big test today,
0:03:41 > 0:03:44and the judges want you to create
0:03:44 > 0:03:47a spectacular showpiece banquet
0:03:47 > 0:03:49that feeds 100 people.
0:03:49 > 0:03:54We'd like you to make at least six different desserts.
0:03:54 > 0:03:59We'd like to see a variety of textures and flavours.
0:03:59 > 0:04:04And we also would like you to make a showpiece structure with height,
0:04:04 > 0:04:07not shorter than 75 cm.
0:04:07 > 0:04:10We want the presentation of your banquet dessert
0:04:10 > 0:04:12to showcase your professional skill,
0:04:12 > 0:04:15but of course, be visually stunning.
0:04:15 > 0:04:18The choice of the theme is up to you,
0:04:18 > 0:04:21but we'd like it to reflect you as a team,
0:04:21 > 0:04:23showing your pastry style
0:04:23 > 0:04:25and your unique personality.
0:04:25 > 0:04:30You now have six hours to complete your showpiece banquet.
0:04:30 > 0:04:31Best of luck, chefs.
0:04:31 > 0:04:35Your time starts now.
0:04:37 > 0:04:38OK, guys.
0:04:38 > 0:04:40We're going to smash it, yes?
0:04:40 > 0:04:42It's just another day at the office.
0:04:42 > 0:04:43Let's do this, let's do this.
0:04:43 > 0:04:45It's crunch time.
0:04:45 > 0:04:47There is no second day,
0:04:47 > 0:04:48there is no coming back,
0:04:48 > 0:04:50they leave everything in the kitchen today.
0:04:50 > 0:04:53The main challenges for them today
0:04:53 > 0:04:55will be to manage again their time perfectly.
0:04:55 > 0:04:59Six different styles of pastry to feed 100 people.
0:04:59 > 0:05:02It needs to be interesting and different textures,
0:05:02 > 0:05:04different colours, different shapes,
0:05:04 > 0:05:06innovations - the lot.
0:05:06 > 0:05:09The teams are free to create any type of dessert they wish,
0:05:09 > 0:05:12but in line with international competition rules,
0:05:12 > 0:05:17at the halfway stage, they must have half their menu ready for tasting.
0:05:17 > 0:05:19Is that a usual thing to do, when you're judging competitions,
0:05:19 > 0:05:21especially at this top end?
0:05:21 > 0:05:24Well, it's standard. It's standard in any professional competition.
0:05:24 > 0:05:28You don't have to wait until the last minute when you can focus really on the display.
0:05:28 > 0:05:32It's also part of the challenges, you have to deliver your recipes
0:05:32 > 0:05:35or your items all the way through at specific times.
0:05:35 > 0:05:37It makes it more interesting.
0:05:37 > 0:05:40The whole of our theme, obviously, because we're pastry chefs,
0:05:40 > 0:05:43we're trying to give the judges the showpiece of being a pastry chef.
0:05:43 > 0:05:47We're very passionate about it and that will hopefully come over
0:05:47 > 0:05:50on our scoops and our little jars and things we're going to do.
0:05:50 > 0:05:52The cookery school's homage
0:05:52 > 0:05:54to the life of a pastry chef
0:05:54 > 0:05:56will feature a towering stack
0:05:56 > 0:05:58of tempered chocolate bowls and utensils.
0:05:58 > 0:06:00For the first tasting,
0:06:00 > 0:06:02they'll be delivering a chocolate and hazelnut mousse,
0:06:02 > 0:06:04a mango and lime dome
0:06:04 > 0:06:06and a rhubarb and custard tart.
0:06:06 > 0:06:09I really like what I see on the menu.
0:06:09 > 0:06:12Rhubarb custard - who don't like rhubarb custard?
0:06:12 > 0:06:15I can also see a chocolate with hazelnuts - soft, light,
0:06:15 > 0:06:19foamy mousse and a crunchy nut and a filling.
0:06:19 > 0:06:21I really can eat it in my mind.
0:06:21 > 0:06:25But I have to mention that they look a bit tense this morning.
0:06:25 > 0:06:27It's a little bit free-form today, what we're doing.
0:06:27 > 0:06:30We haven't had too long to practise for this and get ready for it,
0:06:30 > 0:06:33so some of the elements are things we've done in the past,
0:06:33 > 0:06:36you know, so...
0:06:36 > 0:06:39Maybe they'll say we're playing it safe a little bit.
0:06:39 > 0:06:40We'll see.
0:06:41 > 0:06:43In the next kitchen...
0:06:43 > 0:06:45Are you happy with that?
0:06:45 > 0:06:47Oh, yeah - beautiful.
0:06:47 > 0:06:49We are doing a pastry fair.
0:06:49 > 0:06:51Like a funfair, but pastry.
0:06:51 > 0:06:52That's our theme.
0:06:52 > 0:06:56I need to impress the judges to win it, to take a risk
0:06:56 > 0:07:00and you need to seriously put all your skills in the showpiece.
0:07:00 > 0:07:03At the Park Lane boys' edible Winter Wonderland,
0:07:03 > 0:07:05there'll be a helter-skelter,
0:07:05 > 0:07:06snowmen, Christmas trees
0:07:06 > 0:07:08and a chocolate train.
0:07:08 > 0:07:10At the first tasting,
0:07:10 > 0:07:11they'll serve toffee apple lollies,
0:07:11 > 0:07:13passionfruit and raspberry cones
0:07:13 > 0:07:15and macaroon burgers.
0:07:15 > 0:07:19I know I'll be looking personally for exquisite skills.
0:07:19 > 0:07:22This is the final, we want sharp, great pastry chef skills,
0:07:22 > 0:07:24but because it's a pastry fair,
0:07:24 > 0:07:27we want also to have a colourful display
0:07:27 > 0:07:30and a little smile on our faces.
0:07:30 > 0:07:32Feeling good, feeling excited.
0:07:32 > 0:07:34We're on fire.
0:07:34 > 0:07:35But not everyone on the team
0:07:35 > 0:07:38is feeling as stoked as captain Sajeela.
0:07:38 > 0:07:41Yesterday I started to feel quite ill, almost like the flu...
0:07:41 > 0:07:44But, got to plough through that, haven't you?
0:07:44 > 0:07:46So...get on with it,
0:07:46 > 0:07:49hopefully we'll produce something that we're actually proud of.
0:07:49 > 0:07:51In the final kitchen...
0:07:51 > 0:07:53The theme of our showpiece
0:07:53 > 0:07:54is harmony.
0:07:54 > 0:07:56Harmony, because...
0:07:56 > 0:07:59We actually make cakes every day
0:07:59 > 0:08:02for the village where we all work
0:08:02 > 0:08:04and live in Blackheath
0:08:04 > 0:08:06and this is the harmony of all
0:08:06 > 0:08:08the customers coming and the scenery
0:08:08 > 0:08:13and the pond, the church, so we're going to bring all that together.
0:08:13 > 0:08:15Also, the harmony of the team.
0:08:15 > 0:08:18This pan-European team are attempting to
0:08:18 > 0:08:20unite the world around
0:08:20 > 0:08:21a swan-topped croquembouche.
0:08:21 > 0:08:23For the first tasting,
0:08:23 > 0:08:24they'll deliver an Asian
0:08:24 > 0:08:26pandan leaf-flavoured fudge cake,
0:08:26 > 0:08:29an Italian risotto sponge orange cake
0:08:29 > 0:08:32and Mexican Margarita macaroons.
0:08:32 > 0:08:34Christophe's team, there's some interesting stuff there.
0:08:34 > 0:08:38My only concern is that it's not quite going to be balanced enough.
0:08:38 > 0:08:41Looking at their menu, the tamarillo and pandan dessert,
0:08:41 > 0:08:43I'm not sure.
0:08:43 > 0:08:45There's a chocolate sponge base there,
0:08:45 > 0:08:49the tamarillo is in the form of some kind of jelly...
0:08:49 > 0:08:52The oranger risotto sponge sounds really interesting.
0:08:52 > 0:08:55Also, Margarita macaroons....
0:08:55 > 0:08:56Mmmm.
0:08:56 > 0:08:59I hope that comes through this afternoon, cos that will be
0:08:59 > 0:09:01about time for some alcohol, I think.
0:09:01 > 0:09:03- Christophe?- Yeah?
0:09:03 > 0:09:04Good, thank you very much.
0:09:04 > 0:09:07Christophe is giving directions which he doesn't normally do,
0:09:07 > 0:09:10he's very focused today.
0:09:10 > 0:09:12We're going to do them all together, the same time.
0:09:12 > 0:09:15I will start with the macaron religieuse.
0:09:15 > 0:09:18It went very well in the previous heat, so I'm doing that,
0:09:18 > 0:09:22with a bit of a twist, which nobody knows about!
0:09:22 > 0:09:26I can't wait to see the judges' faces when they're going to try it.
0:09:26 > 0:09:30This is the jelly that is going to go in the orange - a star anise
0:09:30 > 0:09:32and orange jelly.
0:09:32 > 0:09:34And I'm making a risotto sponge...
0:09:34 > 0:09:37which is going to be the base of the same cake.
0:09:37 > 0:09:41I've done the chocolate decoration for the macaroon religious
0:09:41 > 0:09:44and for l'orange.
0:09:44 > 0:09:47While Christophe is adopting a harmonious strategy...
0:09:47 > 0:09:49Nice, Christophe - looks good.
0:09:49 > 0:09:52It's like I do that all my life!
0:09:52 > 0:09:55..Mark is overseeing all three of this morning's desserts...
0:09:55 > 0:09:58It's not very sweet, shall I put a bit more sugar in?
0:09:58 > 0:10:00I've put a little bit of sugar in it.
0:10:00 > 0:10:03..delegating individual components to Samantha and Helen.
0:10:03 > 0:10:05This is the orange zest pastry.
0:10:05 > 0:10:08It's got some ground almonds in it, just a little bit.
0:10:08 > 0:10:12It will be filled with the ginger creme pat and the rhubarb.
0:10:12 > 0:10:16I've finely sliced the rhubarb and I made up just a sugar syrup just
0:10:16 > 0:10:21to soak them in, but I also put a little bit of red food colouring in.
0:10:21 > 0:10:23Just because the rhubarb was a little bit green
0:10:23 > 0:10:26and I wanted it to be a nice pinky rhubarb colour.
0:10:26 > 0:10:30And these are put into the oven and dry out so they'll be crisps.
0:10:30 > 0:10:33I have a little checklist under here, but also here as well.
0:10:33 > 0:10:36So, yeah, it's really important that we know the list as well.
0:10:36 > 0:10:38It's just constantly ticking what I've got to do next!
0:10:38 > 0:10:40Over in Park Lane,
0:10:40 > 0:10:43the team's strategy has undergone a few last-minute changes.
0:10:43 > 0:10:46- How are we doing, James, Sajeela? Sam, we all right?- Yep.
0:10:46 > 0:10:49You're saying you're all good, but I know you've got the lurgy,
0:10:49 > 0:10:52- you're not in a good way. - Yeah, I'm not feeling too well.
0:10:52 > 0:10:54But that'll be all right today - the adrenaline'll kick in,
0:10:54 > 0:10:56it's the final, you'll be fine!
0:10:56 > 0:10:58I'll battle through - if I collapse, I'll just get back up!
0:10:58 > 0:11:00Just keep your distance, I don't want to catch anything!
0:11:00 > 0:11:03- James, are you OK?- Yeah, not too bad.- What have you got going on?
0:11:03 > 0:11:06The cones that are going to be for the passionfruit
0:11:06 > 0:11:08- and raspberry cone.- And then what else are you making?
0:11:08 > 0:11:10Er, most of it!
0:11:10 > 0:11:13- Most...! What's the other two doing? - Er, they're...
0:11:13 > 0:11:14We had a little rethink last night.
0:11:14 > 0:11:17- And they decided that you should do it all?- No, we planned it.
0:11:17 > 0:11:19At first, it was me doing everything!
0:11:19 > 0:11:21And then we had a little rethink, so...
0:11:21 > 0:11:24Sajeela's on the tiramisu, Sam's got the macaroons going,
0:11:24 > 0:11:26I'm doing the cones and then from there,
0:11:26 > 0:11:27we're all getting onto that showpiece,
0:11:27 > 0:11:30start decorating, start putting things together.
0:11:30 > 0:11:31Sajeela, come and talk to me.
0:11:31 > 0:11:34I've got your Pastry Fair menu here.
0:11:34 > 0:11:37Talk me through... What's the idea of this?
0:11:37 > 0:11:39In the front of our hotel,
0:11:39 > 0:11:41there's a winter fair,
0:11:41 > 0:11:44so we always go there.
0:11:44 > 0:11:46At Christmas time, you're working long hours
0:11:46 > 0:11:49and the moment you get a break, you go to the funfair,
0:11:49 > 0:11:52have a mulled wine, chill out all the chaps, you know?
0:11:52 > 0:11:55Have a chat, so we do that - we are fun people, let's do a funfair!
0:11:55 > 0:11:58- OK, so this is the whole idea, this is all about fun.- Yes.
0:11:58 > 0:12:02- Putting some enjoyment into the judges' lives.- Yes!
0:12:02 > 0:12:05Trying to make them smile.
0:12:05 > 0:12:06OK, Valeria?
0:12:06 > 0:12:08- All good?- All good.
0:12:08 > 0:12:10Despite their cooperative approach,
0:12:10 > 0:12:14Christophe's team are making this final challenge even harder.
0:12:14 > 0:12:17These are pandan leaves for the Asie.
0:12:17 > 0:12:19They've been infused all night.
0:12:19 > 0:12:21I'm going to make a mousse out of it.
0:12:21 > 0:12:24It's a very interesting, very different flavour.
0:12:24 > 0:12:25For the morning tasting,
0:12:25 > 0:12:30they're producing extra individual portions of their desserts.
0:12:30 > 0:12:32This is the fudge cake for the Asie
0:12:32 > 0:12:36and I'm going to pipe onto it some tamarillo jelly compote.
0:12:36 > 0:12:39Tamarillo is Japanese tomato,
0:12:39 > 0:12:40so it's a very tangy,
0:12:40 > 0:12:42but very, very flavourful fruit.
0:12:45 > 0:12:48- OK, I'm going to start, Josua. - OK. The macaroons look beautiful.
0:12:48 > 0:12:49Thanks.
0:12:49 > 0:12:54Christophe has decided to start early on elements of his showpiece.
0:12:54 > 0:12:58This is part of the decoration of the croquembouche.
0:12:58 > 0:13:00It's nougatine, actually,
0:13:00 > 0:13:02and it's made of sugar
0:13:02 > 0:13:04and almonds.
0:13:04 > 0:13:07We actually call them wolf teeth -
0:13:07 > 0:13:09- dents de loup!- Dents de loup.
0:13:09 > 0:13:12The wolf teeth will go on the base of the croquembouche,
0:13:12 > 0:13:14all the way around it.
0:13:17 > 0:13:21And Christophe's not the only captain hoping to get ahead.
0:13:22 > 0:13:26So this is part of our showpiece. So we're going to do some plates.
0:13:26 > 0:13:29I'm using the plastic plate mould as a mould.
0:13:29 > 0:13:32They usually can snap on this plate, so I'm starting them now
0:13:32 > 0:13:35so I can get at least a few out ready.
0:13:35 > 0:13:37This is going to be the helter-skelter.
0:13:37 > 0:13:39This is white chocolate.
0:13:39 > 0:13:42I'm going to colour with red strips.
0:13:42 > 0:13:43A bit of a paint job.
0:13:47 > 0:13:50I'm now spraying the red cocoa butter colour,
0:13:50 > 0:13:53to get the strips for the skelter.
0:13:54 > 0:13:57- BLEEP- - this machine, look at this- BLEEP.
0:13:59 > 0:14:02This spray machine is not good at all.
0:14:08 > 0:14:12As well as the pressure to deliver for the first tasting...
0:14:12 > 0:14:13BLEEP!
0:14:13 > 0:14:16..if the teams don't use the morning to begin preparing the other
0:14:16 > 0:14:18desserts on their buffet...
0:14:23 > 0:14:27..they'll leave too much to do in the afternoon.
0:14:27 > 0:14:28Look, Valeria...
0:14:29 > 0:14:31Longer, no?
0:14:31 > 0:14:35We have so much to do today that you have to be doing two or three jobs
0:14:35 > 0:14:38at once to get through this, otherwise we've got no chance.
0:14:38 > 0:14:41This is the toffee apples that we're going to be making.
0:14:41 > 0:14:44I've made an almond cream with caramelised apple inside
0:14:44 > 0:14:47and then we're just going to scoop out a tiny bit in the middle,
0:14:47 > 0:14:49fill it with a green apple and caramel puree
0:14:49 > 0:14:53and then dip it in a red glaze afterwards.
0:14:53 > 0:14:56And then they're just going to go onto these shortbread bases, just so
0:14:56 > 0:15:00the actual judges can pick them up and it's not going to get all messy.
0:15:00 > 0:15:03Started doing a few ganaches whilst I'm making the macaroons -
0:15:03 > 0:15:07you've got to try and obviously get three or four jobs going at once.
0:15:08 > 0:15:11But Sajeela is still focusing on just the one task.
0:15:11 > 0:15:14Unfortunately, the spray gun is not working properly,
0:15:14 > 0:15:16so I had to go for my plan B.
0:15:17 > 0:15:19So I'm brushing the chocolate instead of spraying.
0:15:21 > 0:15:24Things go wrong all the time, but what can I do?
0:15:24 > 0:15:26So I had to go for my plan B.
0:15:30 > 0:15:34This is the chocolate and hazelnut mousse with praline
0:15:34 > 0:15:36and chopped hazelnuts.
0:15:38 > 0:15:41This is our oranger - this is the risotto sponge
0:15:41 > 0:15:42and this is the jelly.
0:15:44 > 0:15:46- Beautiful!- Pastry chefs,
0:15:46 > 0:15:48you have half an hour remaining.
0:15:56 > 0:15:59We are making Christmas trees
0:15:59 > 0:16:01to go around our winter fair.
0:16:01 > 0:16:03They might look a bit ropey at the minute,
0:16:03 > 0:16:06but once they're piled up on top of each other, all these odd bits
0:16:06 > 0:16:09that are poking out start to make it look like loads of branches
0:16:09 > 0:16:11on a full Christmas tree.
0:16:16 > 0:16:18- How many do you want to do on top? - About three.
0:16:18 > 0:16:20- Do you need it right now? - In a minute.
0:16:20 > 0:16:22- Are they big enough?- Yeah.
0:16:27 > 0:16:30I'm just about to coat the inside of our cones with a white chocolate
0:16:30 > 0:16:33cocoa butter so we can pipe inside and it's not going to get soggy.
0:16:39 > 0:16:41Ah, no, no, no!
0:16:41 > 0:16:45I'm going to start with domes, they seem pretty solid, OK?
0:16:45 > 0:16:46Want me to help you?
0:16:46 > 0:16:48Er, de-mould the chocolate mousses.
0:16:50 > 0:16:53- Why don't you lift it up, no? - You're very smart.
0:16:56 > 0:16:59- Helen, you're glazing, yeah? - I'm about to, yes.
0:17:09 > 0:17:12You're doing croquembouche after, yes? You've got three hours after.
0:17:12 > 0:17:13I need to... I want to...
0:17:13 > 0:17:16do this and caramelise them.
0:17:16 > 0:17:18Trying to get ahead on his showpiece
0:17:18 > 0:17:19has started to put Christophe's
0:17:19 > 0:17:22harmonious strategy under strain.
0:17:22 > 0:17:24I want to finish only one, I can finish only one.
0:17:24 > 0:17:26OK, we'll get together, because it's too much.
0:17:26 > 0:17:29OK, I'm going to make the mousseline for the macaron.
0:17:29 > 0:17:30The mousseline is done,
0:17:30 > 0:17:32you just need to add lemon zest... Lemon juice and lemon zest.
0:17:32 > 0:17:34And they're not the only ones struggling.
0:17:34 > 0:17:36How many more minutes to go?
0:17:37 > 0:17:39Right. We're losing time...
0:17:41 > 0:17:45- The religieuse is done, yes? I'll do it, now.- Yes.- So I need two more.
0:17:45 > 0:17:48- Did you hear me? - Yes. Two, yes?- OK, perfect.
0:17:49 > 0:17:52The first tasting is approaching.
0:17:52 > 0:17:54- Finished?- Yep, next.
0:17:54 > 0:17:57Chefs, you've got five minutes left, guys.
0:18:02 > 0:18:04This is done, this is done.
0:18:07 > 0:18:09- The macarons look beautiful.- Thanks.
0:18:09 > 0:18:12- Do you want a bit of gold leaf on the top of that?- This one, yes?
0:18:12 > 0:18:15- You want it?- Yeah, yeah.
0:18:29 > 0:18:33Mark? Can I get you to do this? Would you mind?
0:18:49 > 0:18:50Oh, beautiful.
0:19:04 > 0:19:08OK, pastry chefs. You can start bringing up your first three dishes.
0:19:12 > 0:19:16The judges will now get their first opportunity to assess
0:19:16 > 0:19:18the finalists' work.
0:19:18 > 0:19:21And as with elite pastry competitions around the world,
0:19:21 > 0:19:25this midway tasting will take place behind closed doors.
0:19:25 > 0:19:28No scores will be revealed until the end of the day.
0:19:28 > 0:19:30We are used to this pressure.
0:19:30 > 0:19:33The place we work, sometimes we have big functions
0:19:33 > 0:19:37and we take the dessert to the chef to taste and he says
0:19:37 > 0:19:39he doesn't like it,
0:19:39 > 0:19:42so we have three, four hours to make 400.
0:19:42 > 0:19:45The Park Lane boys' fairground toffee apple
0:19:45 > 0:19:48sees caramelised Golden Delicious sponge
0:19:48 > 0:19:50dipped in a red vanilla glaze
0:19:50 > 0:19:52on a crisp shortbread base.
0:19:52 > 0:19:57I can see a lot of dents on the surface, it's not highly finished.
0:19:57 > 0:20:00For me, I think this is an OK look to me.
0:20:02 > 0:20:03It's a nice crunch.
0:20:03 > 0:20:06I expected to have more apple.
0:20:06 > 0:20:09It does remind me a little bit of an apple pound cake. You know?
0:20:09 > 0:20:12Those kind of things you do at home on a Sunday afternoon for comfort?
0:20:12 > 0:20:14But is that good enough for a competition like today?
0:20:14 > 0:20:18You look at this like, "Mm, do I want to eat it? No, not really".
0:20:19 > 0:20:23The second dessert is a cone containing raspberry jelly
0:20:23 > 0:20:24and passionfruit mousse
0:20:24 > 0:20:26served on a chocolate bench.
0:20:26 > 0:20:29I'm a bit disappointed with the whole look.
0:20:29 > 0:20:32It's average, like the first dessert at the moment.
0:20:33 > 0:20:35The cone's got a lovely crunch to it.
0:20:35 > 0:20:37Good acidity from the raspberry flavour inside.
0:20:37 > 0:20:40Nice vanilla.
0:20:40 > 0:20:42The finish is just not there.
0:20:42 > 0:20:43This is final!
0:20:45 > 0:20:47Finally, a "Big Macaroon",
0:20:47 > 0:20:50the cheese and ketchup made from passionfruit
0:20:50 > 0:20:55and raspberry gels and the beef patty from dark chocolate ganache.
0:20:55 > 0:20:58It does look like a bun with the sesame seeds on the top.
0:20:58 > 0:21:01Visually, the inside of the macaroon is actually quite creamy,
0:21:01 > 0:21:03so it should give me a crispy outside
0:21:03 > 0:21:04and a soft texture in the middle.
0:21:04 > 0:21:06Mm-hm.
0:21:06 > 0:21:08Mm!
0:21:08 > 0:21:10The texture is actually quite nice.
0:21:10 > 0:21:13Flavour wise, we are on chocolate and raspberry,
0:21:13 > 0:21:15but could be a bit cleaner, perhaps?
0:21:15 > 0:21:18- Out of the three, perhaps it's the most balanced one.- Definitely.
0:21:19 > 0:21:23- So this is Mark's team. - "Life of a pastry chef."
0:21:23 > 0:21:24Shall we give it a taste?
0:21:24 > 0:21:27They could be slightly too big, maybe just slightly too big,
0:21:27 > 0:21:29I don't know.
0:21:29 > 0:21:32Well, the brief was for a lavish dessert buffet table,
0:21:32 > 0:21:34so you know, for me, it's not a petits fours table.
0:21:34 > 0:21:36It's got to be a dessert.
0:21:36 > 0:21:38Mark's team's rhubarb and custard tart
0:21:38 > 0:21:41is filled with a ginger creme patissier
0:21:41 > 0:21:43and topped with rhubarb crisps.
0:21:47 > 0:21:50The pastry is actually really nice.
0:21:50 > 0:21:53I was worried about the thickness, but it's really crumbly
0:21:53 > 0:21:55and it also just melts in your mouth.
0:21:55 > 0:21:59But the rhubarb, it's completely fibrous
0:21:59 > 0:22:02and lacks all flavour of rhubarb.
0:22:02 > 0:22:06Their mango and lime dome has a lime jelly and cremeux insert,
0:22:06 > 0:22:10surrounded by mango mousse on a lime zest sable base.
0:22:10 > 0:22:12By looking at the colour, it's very glossy,
0:22:12 > 0:22:16I really like it and it draws me in to sort of like, "eat me".
0:22:16 > 0:22:19You can see that the glaze over here is not quite precise
0:22:19 > 0:22:20when they put it down.
0:22:20 > 0:22:23I'd like it at this stage of the competition to have a very
0:22:23 > 0:22:25perfect, precise finish.
0:22:28 > 0:22:30The amount of gelatine they put in is to perfection
0:22:30 > 0:22:35because I really don't like it when it is sort of like bouncing off.
0:22:35 > 0:22:37It is well-balanced in the taste,
0:22:37 > 0:22:38- I can taste mango.- It's fresh.
0:22:38 > 0:22:42It's really refreshing, it's tangy and it's really nice on my palate.
0:22:42 > 0:22:45Their chocolate mousse sits on a chocolate
0:22:45 > 0:22:48and hazelnut joconde sponge with piped praline cream.
0:22:48 > 0:22:50Fairly neat.
0:22:50 > 0:22:52A bit chunky for a petit gateau.
0:22:52 > 0:22:54We've got a swirl of praline cream
0:22:54 > 0:22:56with some crushed caramelised hazelnuts
0:22:56 > 0:22:59and a sprig of dark chocolate.
0:22:59 > 0:23:02I like to take it all in one go...
0:23:04 > 0:23:06Praline, praline, praline...
0:23:06 > 0:23:09The hazelnut flavour is present, it's fairly light in texture,
0:23:09 > 0:23:10personally, I like that.
0:23:10 > 0:23:14I would have wished perhaps a little bit more crunch, but I don't mind.
0:23:14 > 0:23:16That's a good start.
0:23:16 > 0:23:18- This is Christophe's.- OK.
0:23:18 > 0:23:20'Halfway into this challenge, we are on time.'
0:23:20 > 0:23:22And it's one of... You know,
0:23:22 > 0:23:24I have to say, it's the first time!
0:23:27 > 0:23:30Christophe's team's macaroon religious is filled with
0:23:30 > 0:23:33lemon mousseline and Margarita jelly.
0:23:33 > 0:23:34I like the chocolate on top,
0:23:34 > 0:23:36I just think it's a little thick.
0:23:36 > 0:23:38The piping could be neater.
0:23:38 > 0:23:40I suspect there's a surprise inside.
0:23:40 > 0:23:43There we are, we have a liquid gel inside.
0:23:50 > 0:23:52I'm not sure that's working for me at all!
0:23:52 > 0:23:54Wow! The alcohol...
0:23:55 > 0:23:58..is so strong, I'm not really enjoying it at all.
0:23:58 > 0:24:00Well, I'm a bit disappointed with Christophe,
0:24:00 > 0:24:02because usually he gets his flavours perfect.
0:24:02 > 0:24:04Yeah. What a shame.
0:24:05 > 0:24:09Their l'oranger cake sees Grand Marnier bavarois filled with
0:24:09 > 0:24:11an orange and star anise jelly
0:24:11 > 0:24:13on top of risotto sponge.
0:24:13 > 0:24:15In terms of finishing,
0:24:15 > 0:24:20I actually expect it to have a better finish than just a mousse.
0:24:21 > 0:24:24So, the risotto sponge looks really interesting
0:24:24 > 0:24:28and I can see that there's a layer of orange jelly that is
0:24:28 > 0:24:30sitting on top of the risotto sponge.
0:24:30 > 0:24:33I can actually see the bits of rice in the sponge.
0:24:34 > 0:24:38I can feel the texture of risotto on my palate
0:24:38 > 0:24:40and I can really feel the Grand Marn...
0:24:40 > 0:24:41BENOIT CHUCKLES WICKEDLY
0:24:41 > 0:24:45I think it's just too much Grand Marnier on my palate.
0:24:45 > 0:24:49- What about you and the Grand Marnier?- You know I'm going to love it, Benoit!- I'm sure!
0:24:49 > 0:24:51- It's very interesting. - Yes, it is interesting.
0:24:51 > 0:24:54Let me get Christophe back - on this one, we get Christophe back.
0:24:54 > 0:24:56He brought something... Even though it's a classical
0:24:56 > 0:24:59like Grand Marnier, something a bit interesting was in it.
0:24:59 > 0:25:02So let's hope the finishing gets to improve by the time
0:25:02 > 0:25:04they get to the end, isn't it?
0:25:04 > 0:25:07Finally, their chocolate fudge cake,
0:25:07 > 0:25:10l'Asie, containing tamarillo jam
0:25:10 > 0:25:11and bavarois,
0:25:11 > 0:25:14infused with Asian pandan leaf.
0:25:14 > 0:25:17- There is some chocolate in there. - Ah, it's the tamarillo.
0:25:20 > 0:25:25I'm not convinced this is a marriage made in heaven.
0:25:25 > 0:25:27I think it's trying to bring something a bit different
0:25:27 > 0:25:29and it has delivered that for me.
0:25:29 > 0:25:31Having said that, I don't know...
0:25:31 > 0:25:35It's all mixed up. I'm not sure I like it, to be honest with you.
0:25:35 > 0:25:38I think pandan is a flavour that most people are not familiar with
0:25:38 > 0:25:43and so it's difficult to evaluate that as a flavour profile.
0:25:43 > 0:25:45Boring, boring, boring.
0:25:45 > 0:25:47It doesn't excite me at all.
0:25:47 > 0:25:49And the texture of these two mousses is so familiar,
0:25:49 > 0:25:51you have a sponge and jelly with a mousse.
0:25:51 > 0:25:53What is there to excite me?
0:25:58 > 0:25:59Well, then, judges,
0:25:59 > 0:26:01you've had a little taste of three of their dishes.
0:26:01 > 0:26:03What's your story so far?
0:26:03 > 0:26:06So quite a few interesting flavour combinations
0:26:06 > 0:26:07and textures this morning.
0:26:07 > 0:26:10Who would you say is out in the front at the minute?
0:26:10 > 0:26:12I would like to say that Mark's team
0:26:12 > 0:26:14will be slightly ahead of everyone.
0:26:14 > 0:26:16In terms of Sajeela,
0:26:16 > 0:26:18and Christophe, they might be at the edge
0:26:18 > 0:26:22because one is very good with showpiece, whereas the other one,
0:26:22 > 0:26:24Christophe's team is good on taste.
0:26:24 > 0:26:27Do you want me to really hedge a bet?
0:26:27 > 0:26:29I'm going to go with Mark's team.
0:26:29 > 0:26:32It's too early to say, you're trying to pull something out of a hat.
0:26:32 > 0:26:35I've been too many times on too many occasions
0:26:35 > 0:26:38when everything is played until the last minute.
0:26:41 > 0:26:44Last three hours, we can do this, yes? Come on!
0:26:44 > 0:26:46Watch yourself, Mark.
0:26:46 > 0:26:47In these final three hours,
0:26:47 > 0:26:51the teams will have to perfect every remaining dessert...
0:26:51 > 0:26:53Look all right?
0:26:53 > 0:26:54- Yes.- Should be fine.
0:27:02 > 0:27:05..and every showpiece element must be completed.
0:27:05 > 0:27:08We're just getting the construction of the showpiece,
0:27:08 > 0:27:10getting everything painted and ready.
0:27:10 > 0:27:14This is metallic dust mixed with cocoa butter to make it metallic.
0:27:14 > 0:27:17Obviously it goes with the copper pans and silver pans
0:27:17 > 0:27:20and things like that, the gold lids, and stuff, yes.
0:27:20 > 0:27:23As well as completing a huge stack of tempered chocolate pots and
0:27:23 > 0:27:25utensils for their showpiece tribute
0:27:25 > 0:27:27to The Life Of A Pastry Chef,
0:27:27 > 0:27:29Mark's team still have to complete
0:27:29 > 0:27:32a gin and lemongrass panna cotta scoop,
0:27:32 > 0:27:34lemon mousse pots with almond biscotti
0:27:34 > 0:27:36and a passionfruit, rum
0:27:36 > 0:27:38and coconut opera slice.
0:27:38 > 0:27:42This is the coconut sponge we've got for our opera.
0:27:42 > 0:27:44- Mark, are you layering this up?- Yes.
0:27:44 > 0:27:46I love putting the showpieces together!
0:27:48 > 0:27:50If only I had a bit more time!
0:27:52 > 0:27:53Over on Park Lane...
0:27:53 > 0:27:55I'm starting garnishing the snowmen.
0:27:55 > 0:27:58..they're aiming to manage their time more wisely than
0:27:58 > 0:28:00they did during the morning.
0:28:00 > 0:28:03We need to work hard to get this done properly.
0:28:03 > 0:28:06All I need to do is just keep pushing it.
0:28:06 > 0:28:08Trying to finish as soon as possible...
0:28:08 > 0:28:11all the garnishes. Stuff like that.
0:28:11 > 0:28:13For their spectacular chocolate
0:28:13 > 0:28:16and sugarwork Winter Wonderland,
0:28:16 > 0:28:18Sajeela's team need to find time
0:28:18 > 0:28:20to make snowmen, a helter-skelter,
0:28:20 > 0:28:21a chocolate train
0:28:21 > 0:28:23and Ferris wheel
0:28:23 > 0:28:26plus deliver 20 tiramisu teacups,
0:28:26 > 0:28:2820 fairground cupcakes
0:28:28 > 0:28:31and a spinning chocolate carousel cake.
0:28:31 > 0:28:35- There's a lot going on here, all the fun of the fair.- Definitely.
0:28:35 > 0:28:37- Everything you want as a kid. - Of course.
0:28:37 > 0:28:39As soon as you pick that theme, you might as well run with it,
0:28:39 > 0:28:43go for it, everything. So it just all looks amazing when it's done.
0:28:43 > 0:28:46And in terms of the sheer scale of stuff, you have
0:28:46 > 0:28:49so many small things, really quite complicated and complex.
0:28:49 > 0:28:51It's not easy. There's a heck of a lot for us to do.
0:28:51 > 0:28:53It's not easy, especially with a man
0:28:53 > 0:28:55who's only running on about 30% over there.
0:28:55 > 0:28:57Oh, no, he'll be fine!
0:28:57 > 0:28:59As soon as the pastries are done,
0:28:59 > 0:29:03we can work on decorating the Ferris wheel, things like this.
0:29:03 > 0:29:05Obviously the main thing is to get all the desserts up first
0:29:05 > 0:29:08and then decoration can come afterwards.
0:29:09 > 0:29:13Christophe's team also has an issue with sheer quantity.
0:29:13 > 0:29:16Who would have thought I'd ever do a croquembouche on telly?
0:29:16 > 0:29:19I'd have never thought it.
0:29:19 > 0:29:23Their croquembouche is made up of over 150 filled choux buns.
0:29:25 > 0:29:27It's the centrepiece of their
0:29:27 > 0:29:28buffet, dedicated to Harmony.
0:29:28 > 0:29:30They also have pulled sugar flowers
0:29:30 > 0:29:33to complete, a blown sugar swan,
0:29:33 > 0:29:3620 espresso coffee opera petits fours,
0:29:36 > 0:29:38a chocolatier gateau and a tropical
0:29:38 > 0:29:41exotique cheesecake, with fresh mango.
0:29:42 > 0:29:45Croquembouche is something you've done a long time, now.
0:29:45 > 0:29:48- This is your speciality.- Yes, this is something I've done from, well,
0:29:48 > 0:29:50I learned from the age of 16.
0:29:50 > 0:29:52And who taught you?
0:29:52 > 0:29:57A very experienced French pastry chef on my apprenticeship,
0:29:57 > 0:30:00who only knew one way -
0:30:00 > 0:30:03the hard way, always.
0:30:03 > 0:30:05And you're doing it the same?
0:30:05 > 0:30:08When I started learning, you need to burn the skin
0:30:08 > 0:30:10on your hands against the heat,
0:30:10 > 0:30:11because I never use gloves.
0:30:11 > 0:30:14- So you used to have...- So you have to hold hot nougatine
0:30:14 > 0:30:16in your hands.
0:30:16 > 0:30:17For a long period of time.
0:30:17 > 0:30:20- So you were a pastry chef that could touch hot things.- Yes.
0:30:20 > 0:30:23That's not what most pastry chefs are known for being able to do!
0:30:23 > 0:30:25I know!
0:30:25 > 0:30:29- I think we need to concentrate a little bit, guys.- Yes - I am trying!
0:30:29 > 0:30:32- Am I making you lose concentration? - A little bit, but that's OK.
0:30:32 > 0:30:34So where you work together in harmony,
0:30:34 > 0:30:36I'm like a fly in the ointment that's just turned up,
0:30:36 > 0:30:38ruining the harmony?
0:30:38 > 0:30:39- Well...- So polite!
0:30:39 > 0:30:42Do you know what I love about you? You're always so polite!
0:30:47 > 0:30:50OK, pastry chefs, you've had one hour.
0:30:50 > 0:30:52Try and keep them the same angle, yeah?
0:30:56 > 0:30:59As they watch the teams continue to build their banquets...
0:30:59 > 0:31:01Your stencilling work...
0:31:01 > 0:31:04- The touching up will have more work to do.- I know...
0:31:04 > 0:31:08..the judges are free to taste any of the completed desserts.
0:31:08 > 0:31:11Mark... Can I try your panna cotta?
0:31:11 > 0:31:13Yes, we have a little compote to go with it,
0:31:13 > 0:31:15a little lemongrass gin.
0:31:20 > 0:31:23The thing about the panna cotta is, it's really simple.
0:31:23 > 0:31:27It can be rubbery, it can be gelatinous... Luckily,
0:31:27 > 0:31:31Mark's is light, it's really creamy
0:31:31 > 0:31:34and just with the right amount of gelatine,
0:31:34 > 0:31:36so it's barely holding together.
0:31:36 > 0:31:37It's pretty good.
0:31:38 > 0:31:41I'm dying to taste your dome.
0:31:41 > 0:31:44- Normally you would have three thin coats of glaze...- Yep.
0:31:44 > 0:31:46- ..but this one has got only one. - So it's just for tasting.
0:31:46 > 0:31:50- So I shouldn't look at it, really!- Blindfolded!
0:31:53 > 0:31:56The raspberry flavour is quite intense, that I'm really happy with.
0:31:56 > 0:31:58A little tad too sweet,
0:31:58 > 0:32:00but perhaps that's coming from the meringue itself.
0:32:00 > 0:32:04Is the meringue cooked enough for the overall balance to work?
0:32:04 > 0:32:07But raspberry is present, which is what we expect.
0:32:09 > 0:32:11This is my Ferris wheel.
0:32:11 > 0:32:16I'm going to have these S-shaped patterns going around.
0:32:16 > 0:32:18It's obviously quite delicate.
0:32:18 > 0:32:20White chocolate is a bit softer than dark chocolate,
0:32:20 > 0:32:22so fingers crossed it all stays together
0:32:22 > 0:32:24and it should impress some people.
0:32:25 > 0:32:27Sajee, get the rings on it, mate.
0:32:29 > 0:32:32Seriously beautiful letters, yes?
0:32:32 > 0:32:33Whilst the Park Lane boys
0:32:33 > 0:32:36and the cookery school are constructing almost entirely
0:32:36 > 0:32:37with chocolate...
0:32:38 > 0:32:42..Christophe's team have opted for sugarwork.
0:32:42 > 0:32:45Caramel to construct their croquembouche...
0:32:45 > 0:32:48Once you come to the top, you need it to be very pointy
0:32:48 > 0:32:50and this is where you need to concentrate on the size
0:32:50 > 0:32:52of the choux and the shape.
0:32:52 > 0:32:55..and blown sugar for the swan that will top it.
0:32:55 > 0:32:57I'm doing it because I think it is beautiful,
0:32:57 > 0:33:00I know our judges have got good taste and an eye for beauty
0:33:00 > 0:33:02and I'd like to impress all three of them.
0:33:04 > 0:33:06Sugar can only be worked into shape
0:33:06 > 0:33:11when it's hot, and will only hold that shape once cooled.
0:33:11 > 0:33:13To create the flowing curves of a swan,
0:33:13 > 0:33:18Josua will have to move constantly between blowtorch and fan.
0:33:18 > 0:33:20Yes, beautiful, beautiful.
0:33:20 > 0:33:22This is it. This is the one. It's perfect.
0:33:22 > 0:33:23Perfect.
0:33:25 > 0:33:28I can't believe, Josua, first time, first go. I've got this ready, Josh.
0:33:31 > 0:33:35- Oh, I've got this.- Just stick it on top. Safe. Than sorry.
0:33:35 > 0:33:36Better safe than sorry.
0:33:48 > 0:33:50I'm pulling flower petals.
0:33:50 > 0:33:52I have to do 18 in total
0:33:52 > 0:33:55and each flower has got three petals.
0:34:07 > 0:34:09What am I spraying this with?
0:34:14 > 0:34:17Even in the midst of delicate construction work,
0:34:17 > 0:34:20there's no escaping the judges.
0:34:20 > 0:34:23James, would you please tell me what is the flavour of your cupcake?
0:34:23 > 0:34:27The one on your right is a salted caramel popcorn
0:34:27 > 0:34:29and the one on your left is a bubble gum.
0:34:35 > 0:34:36(Any good?!)
0:34:36 > 0:34:41The salted caramel popcorn cupcake was really tasty.
0:34:41 > 0:34:44The sponge was light, it was fluffy, it was moist.
0:34:44 > 0:34:46As for the bubble gum cupcake,
0:34:46 > 0:34:49it doesn't have the impact I remember from my childhood.
0:34:49 > 0:34:52It's kind of the feeling that I like to have
0:34:52 > 0:34:55with my first taste of the bubble gum cupcake,
0:34:55 > 0:34:58so I think the bubble gum cupcake was a little bit weak.
0:35:00 > 0:35:03- Will that come off? - I would rather not.
0:35:03 > 0:35:06- You all right with it? - Yeah, stand in front of me.
0:35:16 > 0:35:18- Wow.- Guys, your cakes look amazing.
0:35:18 > 0:35:20Guys, don't tread on my cake.
0:35:20 > 0:35:22- Let's go, come on!- Come on!
0:35:22 > 0:35:23- Can somebody fix the- BLEEP- thing!
0:35:23 > 0:35:26What do you want? This?
0:35:26 > 0:35:29No, I want the table to be set and it's not set.
0:35:29 > 0:35:30Got it?
0:35:40 > 0:35:41Yes!
0:35:50 > 0:35:52THUD
0:35:52 > 0:35:54- Oh, mate. Can't do it. - What happened?
0:35:54 > 0:35:56- We can't do it, man.- Huh?
0:35:56 > 0:35:58- I cannot do it.- It's melted?
0:35:58 > 0:36:00I can't do it, man.
0:36:03 > 0:36:05Sammy, come here, mate.
0:36:05 > 0:36:07Let's get through it.
0:36:07 > 0:36:10Don't worry, don't worry. Come, help me, help me with that.
0:36:11 > 0:36:13OK, let's go. Take this out.
0:36:21 > 0:36:22BLEEP
0:36:32 > 0:36:34Pastry chefs, you have 30 minutes.
0:36:34 > 0:36:36I'm going to take it.
0:36:36 > 0:36:39Can you put your finger here so this doesn't slide?
0:36:43 > 0:36:45OK?
0:36:47 > 0:36:49All right, stop - this is not happening.
0:36:49 > 0:36:51- Hm?- There's no space for my hands.
0:36:51 > 0:36:52- Do you want me to do it?- We're going
0:36:52 > 0:36:55- to leave it on this and put it on top.- OK, yes.- OK? OK, so...
0:36:55 > 0:36:57Perfect, yes, no problem. Good.
0:36:58 > 0:36:59Plan B.
0:37:03 > 0:37:05- OK, ready?- Steady...
0:37:08 > 0:37:09Wow.
0:37:16 > 0:37:17Yes, I'm happy.
0:37:19 > 0:37:20Good, beautiful.
0:37:24 > 0:37:27- Girls, I'm walking, yeah? - OK.
0:37:28 > 0:37:30Do you want me to walk behind you?
0:37:41 > 0:37:43- Tell me when I'm nearly there? - You're nearly there.
0:37:43 > 0:37:48- How high have I got to go?- A wee bit more, just a wee bit more. Yep.
0:37:52 > 0:37:54- Forward... - THEY GASP
0:37:58 > 0:37:59- Is it...?- Yeah.
0:37:59 > 0:38:01It's only that bit.
0:38:01 > 0:38:04- This, you take last. - OK, Chef.- Please.
0:38:05 > 0:38:07No problem, no problem.
0:38:07 > 0:38:09Saj... Fence.
0:38:19 > 0:38:21Right, I'm screwed.
0:38:21 > 0:38:22I'm screwed.
0:38:24 > 0:38:25- Can you stick this?- Put it on flat.
0:38:27 > 0:38:30When you stick it, I need to stick it there.
0:38:30 > 0:38:34- Too hot, man.- Don't put so much weight on them if you don't have to.
0:38:34 > 0:38:36Five minutes. Five minutes!
0:38:53 > 0:38:55OK, anything else?
0:38:55 > 0:38:57Josua? Josua...
0:38:59 > 0:39:00Oh...
0:39:01 > 0:39:03Too late to apologise!
0:39:03 > 0:39:07OK, you know what you do? You cut the choux. I'll do that.
0:39:09 > 0:39:10..OK.
0:39:16 > 0:39:19- It looks beautiful, though. - Yes, but I wanted this!
0:39:19 > 0:39:22- Come on, Josua, I wanted that. - Sorry, I forgot to put it on.
0:39:22 > 0:39:25- Too late.- I could try to take the swan off.- Please,
0:39:25 > 0:39:26don't start taking it out.
0:39:26 > 0:39:28- Please, guys, don't- BLEEP...
0:39:29 > 0:39:30Don't.
0:39:31 > 0:39:33OK?
0:39:33 > 0:39:35OK.
0:39:38 > 0:39:41- Where's that round thing?- It's OK, Joshua, don't worry. It's OK.
0:39:41 > 0:39:43Trust me. It looks super good.
0:39:50 > 0:39:52Sajee, turn it around.
0:39:52 > 0:39:54So you see it here.
0:39:57 > 0:39:59No, wait.
0:40:01 > 0:40:02- Here.- No. I don't want it in front.
0:40:02 > 0:40:04Five, four,
0:40:04 > 0:40:07three, two,
0:40:07 > 0:40:09one... That is it, pastry chefs.
0:40:09 > 0:40:12That is the end of the final.
0:40:14 > 0:40:15Happy?
0:40:18 > 0:40:20- Are you?- Yeah.
0:40:20 > 0:40:21Yeah!
0:40:22 > 0:40:25- We do our now best. - Yes, but it's still full,
0:40:25 > 0:40:27you've got to think it's still full.
0:40:27 > 0:40:30- It went wrong, we still put something out.- Of course.
0:40:41 > 0:40:45- Eh... No, no, no, no, no! No! - SHE LAUGHS
0:40:45 > 0:40:47Stop it! God!
0:40:47 > 0:40:48I did it!
0:40:55 > 0:40:58Three showpiece banquets.
0:40:58 > 0:41:00Desserts for 300 guests
0:41:00 > 0:41:02in just six hours.
0:41:04 > 0:41:08But which of these spectacular spreads is the work of champions?
0:41:17 > 0:41:20The Park Lane boys' Pastry Fair features toffee apple lollies,
0:41:20 > 0:41:22fairground cupcakes,
0:41:22 > 0:41:24passionfruit and raspberry cones
0:41:24 > 0:41:26and macaroon burgers.
0:41:29 > 0:41:32The judges still have to taste their tiramisu teacups
0:41:32 > 0:41:35and their chocolate carousel cake.
0:41:42 > 0:41:44Well, visually, from a distance,
0:41:44 > 0:41:45it caught the corner of my eye,
0:41:45 > 0:41:50so it does work, it does draw you in to your display table,
0:41:50 > 0:41:52which is part of the brief, well done.
0:41:52 > 0:41:54Sam, you were involved in a Ferris wheel tragedy,
0:41:54 > 0:41:56would you go through it for me?
0:41:56 > 0:41:58Obviously it's very hot in here,
0:41:58 > 0:42:02I had it standing up for half an hour on the table, all happy days.
0:42:02 > 0:42:04Bring it over here and...
0:42:04 > 0:42:06it just fell apart, unfortunately.
0:42:06 > 0:42:09I've got no doubt you make yourself proud.
0:42:09 > 0:42:11You've got the fighting spirit,
0:42:11 > 0:42:14I will say you've got the pastry chef fighting spirit. Yes, Chef.
0:42:14 > 0:42:18I think obviously your mistake has been baking too much on white
0:42:18 > 0:42:22chocolate which is a more fragile chocolate. What do you see, Claire?
0:42:22 > 0:42:24I see a sign going to the fair and I love it!
0:42:24 > 0:42:27This is great technique in piping, really nice and neat.
0:42:27 > 0:42:29I love the technique of your train.
0:42:29 > 0:42:31Again, nice, neat edges.
0:42:31 > 0:42:35Well, chefs, you put a big smile on my face. I love it!
0:42:35 > 0:42:38- Thank you so much. - Why don't you get onto tasting?
0:42:38 > 0:42:40Shall we start with the tiramisu?
0:42:40 > 0:42:43Their espresso cups are filled with a classic tiramisu,
0:42:43 > 0:42:46with mascarpone cream, meringue sponge
0:42:46 > 0:42:48and strong espresso coffee
0:42:48 > 0:42:50balanced with sweet Tia Maria.
0:43:03 > 0:43:06It does taste like a tiramisu.
0:43:06 > 0:43:08It's in a glass, so it's a bit minimalist in that approach
0:43:08 > 0:43:10because you went to the safe side.
0:43:10 > 0:43:13But inside, it's just a dream to eat.
0:43:13 > 0:43:14- Thank you.- Claire.
0:43:14 > 0:43:18I agree, delicious. What does tiramisu mean? Pick-me-up, isn't it?
0:43:18 > 0:43:21- Yes.- Picked me up straightaway, love it.- Thank you so much.
0:43:21 > 0:43:24I just have a question. Love the taste, texture.
0:43:24 > 0:43:26What does tiramisu...
0:43:26 > 0:43:30With the funfair, how does it link from Italy to... You know?
0:43:30 > 0:43:33We were going for the whole teacups and roundabouts,
0:43:33 > 0:43:37- and that sort of thing.- Is it the teacup that moves around?- Yes!
0:43:37 > 0:43:39That is a good one, well done!
0:43:40 > 0:43:44Their chocolate merry-go-round cake has a chocolate mousse filling
0:43:44 > 0:43:47sandwiched between layers of raspberry liqueur-soaked chocolate
0:43:47 > 0:43:52Genoise sponge and a feuilletine base hiding some popping candy.
0:44:00 > 0:44:01Oh, yes.
0:44:03 > 0:44:04The popping candies!
0:44:08 > 0:44:12OK, so I get the popping candy, you want to bring the funfair element.
0:44:12 > 0:44:15If anything, it's a little dry for me, but I like the crunch
0:44:15 > 0:44:19of the feuilletine and the praline it brings up.
0:44:19 > 0:44:23And the chocolate pop is... Could be a little stronger. OK?
0:44:26 > 0:44:28I agree, totally. Just a little on the dry side.
0:44:28 > 0:44:30I do like the popping candy, it's kind of fun.
0:44:30 > 0:44:34- It's not fair, I didn't get any popping candy at all.- Oh!
0:44:34 > 0:44:37- It was all here, on my spoon! I had plenty!- I got some.
0:44:37 > 0:44:42The finishing touch of your cake, it has to be more precise, more shiny.
0:44:42 > 0:44:44The chocolate is on the thick side.
0:44:44 > 0:44:48So the question there - would it be enough to serve 100 of our guests?
0:44:48 > 0:44:51Yes, Chef, we did it for one and a half portions per person.
0:44:51 > 0:44:54A fairly small portion, though. And getting a half?
0:44:54 > 0:44:57Might be a bit awkward, so some will have two, some will have one.
0:44:57 > 0:44:59Yes.
0:45:22 > 0:45:25For their Harmony showpiece buffet,
0:45:25 > 0:45:28Christophe's team have made a pandan l'Asie fudge cake,
0:45:28 > 0:45:30Margarita macaroons,
0:45:30 > 0:45:32a risotto sponge l'oranger
0:45:32 > 0:45:33and Moulin Rouge
0:45:33 > 0:45:35raspberry mousse dome.
0:45:35 > 0:45:39The judges are still to taste their croquembouche, espresso opera
0:45:39 > 0:45:42petits fours, their mango exotique
0:45:42 > 0:45:44and chocolatier gateau.
0:45:46 > 0:45:50Love the peace and Harmony in abundance.
0:45:50 > 0:45:53I think it's great, I couldn't WAIT to rush over here.
0:45:53 > 0:45:56To do a croquembouche is a big task
0:45:56 > 0:45:59and you did it freehand.
0:45:59 > 0:46:02I love your desserts, I think they're very visual.
0:46:02 > 0:46:05I think you have got some contrast in shape,
0:46:05 > 0:46:08but I can see one or two that are almost finished identically.
0:46:08 > 0:46:11I would have wished perhaps a little more extravagance,
0:46:11 > 0:46:13knowing you, Christophe and your two colleagues.
0:46:13 > 0:46:16And the sugarwork... Well, I credit you, Josh,
0:46:16 > 0:46:20for having brought a little bit more blown sugar with the swan.
0:46:20 > 0:46:24I can only congratulate you guys with the time you had to play for.
0:46:24 > 0:46:28- Thank you.- So Josh, it's lovely layering in your opera.
0:46:28 > 0:46:30And you were scaling it, I noticed.
0:46:30 > 0:46:32I just wanted to make sure it's perfect.
0:46:32 > 0:46:34Opera is one of my favourite cakes, always has been.
0:46:34 > 0:46:38Is all of this enough to feed 100 of our guests?
0:46:38 > 0:46:42What do you think, Josua? Is there enough for 100 people?
0:46:42 > 0:46:44I think there's enough for 130-140 people.
0:46:47 > 0:46:49The choux buns in their croquembouche
0:46:49 > 0:46:51are filled with a creme patissier
0:46:51 > 0:46:53flavoured with blackcurrant cassis puree
0:46:53 > 0:46:55and their opera petits fours
0:46:55 > 0:46:57has an espresso coffee
0:46:57 > 0:46:59and Kahlua cream layered
0:46:59 > 0:47:01between almond joconde sponge.
0:47:11 > 0:47:12The choux bun's lovely.
0:47:12 > 0:47:15It's got a lovely texture on the outside still,
0:47:15 > 0:47:18really powerful hit of the blackcurrant
0:47:18 > 0:47:21and I love the sugar, it's still crunchy and crisp on the outside.
0:47:21 > 0:47:23Real texture contrast.
0:47:23 > 0:47:27I really enjoyed eating the opera slice
0:47:27 > 0:47:29because every layer is so well soaked.
0:47:29 > 0:47:32The coffee kicked in and then the Kahlua -
0:47:32 > 0:47:35just at the back of my palate.
0:47:35 > 0:47:37- Well done.- Yes!
0:47:39 > 0:47:41Their mango cheesecake exotique
0:47:41 > 0:47:44has Madeleine sponge and mango glaze.
0:47:44 > 0:47:48Their chocolatier gateau has a sable base and a honey
0:47:48 > 0:47:51and cinnamon-flavoured chocolate mousse filling.
0:47:51 > 0:47:54Now, when you cut into an entremets, that is exactly what I want to see.
0:47:54 > 0:47:57Clean, sharp, even layers,
0:47:57 > 0:48:00all the sponges even. A contrast.
0:48:00 > 0:48:03Only little criticism, maybe my glaze is a little bit thick there.
0:48:13 > 0:48:17Well, the chocolate, it looks like chocolate, no doubt about it,
0:48:17 > 0:48:21but I could not taste the beauty of chocolate dancing in my mouth.
0:48:21 > 0:48:24It's sort of like quite boring when I eat it.
0:48:26 > 0:48:29I think it's a little bit generic... in taste.
0:48:29 > 0:48:32But I do like the texture combination.
0:48:32 > 0:48:34Would the sable be cooked enough, do you think?
0:48:34 > 0:48:37- It could probably do a little bit longer.- Yes.
0:48:37 > 0:48:41A little bit more cooking on the sable, because it gets starchy now.
0:48:42 > 0:48:45Cheesecake as well, your jelly is a little bit thick on the top,
0:48:45 > 0:48:47and I don't taste cheese.
0:48:47 > 0:48:51It's a great mousse, but it tastes like a mousse, like a bavarois.
0:48:51 > 0:48:53And it doesn't taste like a cheesecake.
0:48:53 > 0:48:55Um, you know, if I'm having cheesecake,
0:48:55 > 0:48:58I just want it to taste a little bit like cheesecake.
0:48:58 > 0:49:00But I do get your other flavour profiles coming through.
0:49:00 > 0:49:02I would say, for me,
0:49:02 > 0:49:05it's really safe for a competition like this one.
0:49:05 > 0:49:07Looking at the other cakes, actually,
0:49:07 > 0:49:10you've got to get back to the minimalism.
0:49:10 > 0:49:13When you do a clean, simple design,
0:49:13 > 0:49:16it needs to be absolutely perfect.
0:49:16 > 0:49:20And we can tell there is a little nitty-gritty there.
0:49:34 > 0:49:36Very good.
0:49:43 > 0:49:44For their Life Of A Pastry Chef,
0:49:44 > 0:49:48the cookery school has served chocolate and hazelnut mousse,
0:49:48 > 0:49:49mango and line domes,
0:49:49 > 0:49:51rhubarb and custard tarts,
0:49:51 > 0:49:53gin and lemongrass panna cotta
0:49:53 > 0:49:54and the judges have yet to taste
0:49:54 > 0:49:56their lemon mousse pots
0:49:56 > 0:49:59and coconut rum opera slice.
0:50:01 > 0:50:04Wow, wow, wow. What a grand finale.
0:50:04 > 0:50:07Helen, Mark and Samantha,
0:50:07 > 0:50:10you should be so proud of yourselves.
0:50:10 > 0:50:13I'm looking at your showpiece, absolutely love it.
0:50:13 > 0:50:17You remind me of my daily routine back in the kitchen.
0:50:17 > 0:50:21Oh, my goodness, I saw the measuring tape - can you see that?
0:50:21 > 0:50:24- That was just for you!- That's me! Oh, my goodness!
0:50:25 > 0:50:29- Beautiful, beautiful work.- I love the centrepiece, it's very visual.
0:50:29 > 0:50:31I also like the flow of it.
0:50:31 > 0:50:34I like the fact it's slightly toppling over, bit this way,
0:50:34 > 0:50:35bit that way.
0:50:35 > 0:50:38There are lots of skills all across the table.
0:50:38 > 0:50:41You've got the sensation of plenty-ness, which is
0:50:41 > 0:50:43what a buffet is supposed to be doing.
0:50:43 > 0:50:46So it's a great day to celebrate our life. Well done.
0:50:46 > 0:50:47Tasting?
0:50:47 > 0:50:50- Yes, we should.- Definitely. - We should.
0:50:50 > 0:50:52Their opera slice has layers of
0:50:52 > 0:50:55rum-soaked coconut dacquoise sponge,
0:50:55 > 0:50:56passionfruit buttercream
0:50:56 > 0:50:58and chocolate ganache,
0:50:58 > 0:51:02decorated with cubed rum jelly and coconut crisps.
0:51:12 > 0:51:14Well, I can taste coconut dacquoise,
0:51:14 > 0:51:15but there are pieces
0:51:15 > 0:51:18of coconut that are on my palate,
0:51:18 > 0:51:20so it's not quite the thin finish.
0:51:20 > 0:51:24And I think the chocolate actually overpowers the passion.
0:51:24 > 0:51:28Finishing, it has to be a little bit more precise -
0:51:28 > 0:51:31or else I have to start using my ruler again!
0:51:32 > 0:51:35One of the reasons you have difficulty to cut it is
0:51:35 > 0:51:37because you used a softer coconut dacquoise and it's barely cooked,
0:51:37 > 0:51:41the coconut, so obviously you might have struggled to cut it anyway.
0:51:41 > 0:51:42Absolutely.
0:51:42 > 0:51:45I was watching you glazing, so in terms of skill on this one,
0:51:45 > 0:51:48I think... We are a little bit down on what you should be.
0:51:49 > 0:51:51Mark's lemon mousse pots are layered
0:51:51 > 0:51:53with a yoghurt siphoned sponge,
0:51:53 > 0:51:58lemon curd and are topped with almond biscotti croutons.
0:52:09 > 0:52:13I really like the acidity of the curd and the mousse.
0:52:13 > 0:52:16I think it's really well-balanced.
0:52:16 > 0:52:18It's really cleaning my palate,
0:52:18 > 0:52:21it goes very well with the croutons as well.
0:52:21 > 0:52:24I love the presentation, I think it's really dramatic,
0:52:24 > 0:52:25but it's a bit acidic for me.
0:52:25 > 0:52:28Overall, I think we have to congratulate you, there is
0:52:28 > 0:52:32a lot of different technique that is on the buffet spread, right from the
0:52:32 > 0:52:37mousse to the slice to the opera and to the dome, so chefs, well done.
0:52:37 > 0:52:40- Thank you.- Well done, chefs.
0:52:55 > 0:52:58'The judges have a huge decision to make...'
0:52:58 > 0:52:59Decision time.
0:53:01 > 0:53:03Hard work.
0:53:03 > 0:53:05'..based on the centrepieces they've just seen,
0:53:05 > 0:53:08'the desserts they've just tasted and those they've
0:53:08 > 0:53:12'tasted at the halfway stage and throughout the day.'
0:53:20 > 0:53:22Sajeela's team have got a great theme.
0:53:22 > 0:53:25It ties very well with the story of where they come from,
0:53:25 > 0:53:27the little "Big Macaroon", I really enjoyed that.
0:53:27 > 0:53:32Christophe's team, I mean, they exemplify peace and harmony,
0:53:32 > 0:53:34don't they? They work so well together.
0:53:34 > 0:53:37The croquembouche, the neatness and simplicity.
0:53:37 > 0:53:39The orange risotto dessert,
0:53:39 > 0:53:42incredible! The sponge was lovely.
0:53:42 > 0:53:45It's such a joy watching Mark's team.
0:53:45 > 0:53:48They're very skilful with their chocolate work.
0:53:48 > 0:53:49Their chocolate and hazelnut mousse,
0:53:49 > 0:53:53there are five different components inside.
0:53:53 > 0:53:55Absolutely love it.
0:53:55 > 0:53:57So, have you finalised your scores, judges?
0:53:57 > 0:54:01- We have.- One or two marks in it, for me.- Shall we go and tell the chefs?
0:54:01 > 0:54:02- Yeah.- We should.
0:54:11 > 0:54:13We have a chance.
0:54:13 > 0:54:16Pray to the God. We have a chance.
0:54:18 > 0:54:22Each judge will be awarding you a mark out of 100.
0:54:22 > 0:54:25Five categories, 20 points each.
0:54:25 > 0:54:27Design of display,
0:54:27 > 0:54:28quality of finish,
0:54:28 > 0:54:30skills and technique,
0:54:30 > 0:54:32flavour and texture
0:54:32 > 0:54:34and practicality of buffet.
0:54:36 > 0:54:40It's now the time that you've been waiting for.
0:54:40 > 0:54:43Chefs, will you please come round and join us
0:54:43 > 0:54:44at the front of your kitchens.
0:54:54 > 0:54:57Judges, we'll start with Mark's team.
0:54:58 > 0:55:00Can I have your marks out of 100, please?
0:55:02 > 0:55:0371.
0:55:06 > 0:55:0773.
0:55:10 > 0:55:1170.
0:55:13 > 0:55:18Mark, that means your team has a total of 214 points.
0:55:19 > 0:55:21Onto Sajeela's team, please.
0:55:23 > 0:55:2451.
0:55:27 > 0:55:2851.
0:55:30 > 0:55:3152.
0:55:33 > 0:55:38OK, Sajeela, that means that your team has scored 154 points.
0:55:43 > 0:55:45And then Christophe, your team.
0:55:45 > 0:55:46Judges?
0:55:51 > 0:55:5263.
0:55:55 > 0:55:5774.
0:56:06 > 0:56:0767.
0:56:09 > 0:56:12Which means Christophe, your team has scored 203 points.
0:56:12 > 0:56:13Which means,
0:56:13 > 0:56:17Mark, your team is the winner of the grand final.
0:56:17 > 0:56:19Congratulations!
0:56:19 > 0:56:21APPLAUSE
0:56:26 > 0:56:27Well done, guys.
0:56:27 > 0:56:30- Thank you.- Really well done.
0:56:30 > 0:56:31Wow!
0:56:33 > 0:56:35I don't know what to say, it's just crazy!
0:56:35 > 0:56:38- Thank you. You really make us very proud.- Thank you!
0:56:39 > 0:56:41Such an amazing team.
0:56:41 > 0:56:44Amazing showpiece, amazing cake,
0:56:44 > 0:56:46lots of technique and of course
0:56:46 > 0:56:51never give up, the spirit that they have is amazing, amazing, amazing.
0:56:51 > 0:56:53I would say "la creme de la creme".
0:56:53 > 0:56:55That's it. Nothing more.
0:56:55 > 0:56:59Perfect final, perfect teams to be with, we met some great people.
0:56:59 > 0:57:01I've learned there's things that I want to do, as well,
0:57:01 > 0:57:03seeing the other guys, what they've been doing.
0:57:03 > 0:57:05We never stop learning in this industry.
0:57:05 > 0:57:07That's what I love about it.
0:57:07 > 0:57:09Well done! Well done.
0:57:09 > 0:57:12Obviously, it would have been nice to win too,
0:57:12 > 0:57:15but we knew Mark was exceptional.
0:57:15 > 0:57:17And when I was growing up, my mum always said it's OK
0:57:17 > 0:57:20if you're not the winner, you don't always have to win, you know?
0:57:20 > 0:57:23You completely deserve it. 'I'm happy for them.
0:57:23 > 0:57:26'They did an amazing showpiece at the end of the day.
0:57:26 > 0:57:27'I've learned not to do'
0:57:27 > 0:57:30white chocolate showpieces, that's for sure!
0:57:30 > 0:57:31Especially in a hot kitchen.
0:57:31 > 0:57:32Congratulations!
0:57:32 > 0:57:35I'm going to take away from the experience just knowing how hard
0:57:35 > 0:57:38you can actually push yourself when you're under that much pressure
0:57:38 > 0:57:42especially with two great people by your side, you'll be amazed at what you can actually do.
0:57:43 > 0:57:46We've met 45 great pastry chefs
0:57:46 > 0:57:48who joined in the competition
0:57:48 > 0:57:51and they've shared amongst themselves all the great attributes
0:57:51 > 0:57:53of a great pastry chef, which is dedication,
0:57:53 > 0:57:56hard work, commitment,
0:57:56 > 0:57:58skill, more skill
0:57:58 > 0:58:00and MORE skill!
0:58:00 > 0:58:03- And never give up, never give up! - And technique, and taste!
0:58:03 > 0:58:05- And technique! And taste!- Flavour!
0:58:05 > 0:58:07And texture!