0:00:02 > 0:00:05The kitchen is spotless and pristine - that won't last long -
0:00:05 > 0:00:06and the ovens are primed,
0:00:06 > 0:00:09ready for the first five teams to showcase their precision,
0:00:09 > 0:00:12passion and overall patisserie prowess
0:00:12 > 0:00:15in a bid to be crowned creme de la creme,
0:00:15 > 0:00:19or, as they say in France, the cream of the cream.
0:00:19 > 0:00:23Ten incredibly talented teams of pastry chefs from across the country
0:00:23 > 0:00:26are about to put their professional reputations on the line.
0:00:26 > 0:00:29- Right, guys, work hard. - Yes, Chef.
0:00:29 > 0:00:31In the world's toughest bake off...
0:00:31 > 0:00:33Guys, I'm dripping blood all over the place here.
0:00:33 > 0:00:36..they'll craft exquisite cakes, stunning desserts
0:00:36 > 0:00:39and edible centrepieces that have to be seen to be believed.
0:00:39 > 0:00:42Oh, my heart. I can't deal with this.
0:00:42 > 0:00:44Everything they create will be judged
0:00:44 > 0:00:47by two of the world's most successful head pastry chefs...
0:00:47 > 0:00:48- My God.- Here she is.
0:00:48 > 0:00:50..Cherish Finden and Benoit Blin.
0:00:50 > 0:00:54Patisserie is an art. It's about showmanship, craftsmanship,
0:00:54 > 0:00:56beauty and elegance.
0:00:56 > 0:00:59This year, competition will be very tough.
0:00:59 > 0:01:03Are they going to bring me something to wow me? Let's see.
0:01:03 > 0:01:05Every pastry will be meticulously marked.
0:01:06 > 0:01:08And after every heat...
0:01:08 > 0:01:09We could do with a bit of luck.
0:01:09 > 0:01:12..the lowest-scoring team will have to leave the competition.
0:01:12 > 0:01:14Never sweated so much in my life.
0:01:15 > 0:01:18Tonight we meet our first five teams...
0:01:18 > 0:01:19Yes.
0:01:19 > 0:01:21..as they quickly discover...
0:01:21 > 0:01:23We will finish now.
0:01:23 > 0:01:25..that Cherish and Benoit want nothing short of perfection.
0:01:25 > 0:01:26Hm-mm.
0:01:28 > 0:01:30I award you one and a half points.
0:01:30 > 0:01:32One and a half?
0:01:32 > 0:01:34So, which team can assemble
0:01:34 > 0:01:36French patisserie's most intricate miniatures?
0:01:36 > 0:01:40- Jack, how is it going?- Not great. - Oh, hope it was nothing I said.
0:01:40 > 0:01:41Who can construct an epic interpretation
0:01:41 > 0:01:43of the classic peach Melba?
0:01:43 > 0:01:44Can you move the box?
0:01:44 > 0:01:47Have we got the wrong idea about this?
0:01:47 > 0:01:50And who can make it through to the next round.
0:01:50 > 0:01:51and go on to be crowned...
0:01:51 > 0:01:53- Where am I going?- Here, here, here.
0:01:53 > 0:01:54..creme de la creme?
0:01:54 > 0:01:56Grass is not balanced at all.
0:01:58 > 0:01:59I need a drink now.
0:02:31 > 0:02:35This year we're at Firle Place, a beautiful country estate in Sussex
0:02:35 > 0:02:38with a back garden of some 5,000 acres.
0:02:38 > 0:02:41It's stunning and the most perfect backdrop
0:02:41 > 0:02:45for the most exquisite patisserie.
0:02:46 > 0:02:50Our first five teams of professional pastry chefs are about
0:02:50 > 0:02:53to face the toughest two days of their careers.
0:02:53 > 0:02:55- I am so...- Nervous.
0:02:55 > 0:02:59Cherish and Benoit have kindly set two almost impossible challenges.
0:02:59 > 0:03:00Oh, my God, that's him.
0:03:00 > 0:03:02They're worth a total of 100 points,
0:03:02 > 0:03:06and whoever scores the least will be out of the competition.
0:03:06 > 0:03:09Good morning, Chefs. And welcome.
0:03:09 > 0:03:11Now, we start today with miniatures.
0:03:11 > 0:03:14We want two different types of pastries, and we would like
0:03:14 > 0:03:16a mere 36 of each,
0:03:16 > 0:03:17and Benoit will fill you in on
0:03:17 > 0:03:20which miniature you've chosen. Benoit.
0:03:20 > 0:03:24So, I've chosen Napoleon, which also is called a millefeuille.
0:03:24 > 0:03:27But as a French man I will take any excuse to say Napoleon.
0:03:27 > 0:03:31It's a multi-layered flaky puff pastry filled with
0:03:31 > 0:03:33a custard or cream.
0:03:33 > 0:03:35Funny how there's no French pastry called Waterloo.
0:03:35 > 0:03:37- Not yet.- Still... Just saying.
0:03:37 > 0:03:40Cherish, perhaps you'd like to tell us what you've chosen.
0:03:40 > 0:03:42I have chosen moka au cafe.
0:03:42 > 0:03:45Traditionally, it is layer of sponge
0:03:45 > 0:03:47with multilayer of chocolate
0:03:47 > 0:03:49and coffee filling.
0:03:49 > 0:03:51And remember, Chefs, I've brought my ruler back.
0:03:51 > 0:03:53She is back, and so is her ruler.
0:03:53 > 0:03:56You have 40 points available in this round.
0:03:56 > 0:04:00You have three hours, and your time starts now.
0:04:03 > 0:04:04Recipes.
0:04:04 > 0:04:07All right, so a good start, guys. Work clean all the time, yes?
0:04:07 > 0:04:08Yes, Chef.
0:04:08 > 0:04:09The first challenge, miniatures -
0:04:09 > 0:04:12miniatures being the core skill of the pastry chef,
0:04:12 > 0:04:14where you will have to be precise
0:04:14 > 0:04:16and very organised as a team.
0:04:16 > 0:04:20The criteria for this competition are the same that we use
0:04:20 > 0:04:24in worldwide competition in pastry. We do not award points easily.
0:04:24 > 0:04:28Scoring halfway points will mean that you already achieve
0:04:28 > 0:04:29a great deal.
0:04:29 > 0:04:33Scoring maximum points will mean you've created something
0:04:33 > 0:04:35which blow our mind away.
0:04:35 > 0:04:39By asking for two batches of identical layered miniatures
0:04:39 > 0:04:42in just three hours, Cherish and Benoit will quickly discover
0:04:42 > 0:04:46just how far these professionals can be pushed.
0:04:46 > 0:04:50With moka au cafe, every layer has to be very clearly defined.
0:04:50 > 0:04:54If it is not precise, that will lose points,
0:04:54 > 0:04:57and, of course, if they do not produce 36 pieces,
0:04:57 > 0:04:58they will lose points.
0:04:58 > 0:05:00Time management is a big issue.
0:05:00 > 0:05:02In the yellow kitchen,
0:05:02 > 0:05:04everything has to be run by team captain, Fabrice...
0:05:04 > 0:05:06Happy, monsieur?
0:05:06 > 0:05:08..who isn't short on Gallic flair.
0:05:08 > 0:05:10Perfect. Perfect. I feel like I'm an artist.
0:05:10 > 0:05:13I like the arty part of the patisserie.
0:05:13 > 0:05:16Patisserie is a balance between science and art.
0:05:16 > 0:05:18You want your dough to be about 26 degrees.
0:05:18 > 0:05:22Fabrice is patisserie tutor at Leeds City College.
0:05:22 > 0:05:25To complete his team, he's enrolled fellow tutor Kevin
0:05:25 > 0:05:29and one of his students, 18-year-old rising star Chloe.
0:05:29 > 0:05:33How Fabrice wants it doing... Fabrice will get that done,
0:05:33 > 0:05:36so, like, yeah, it's good to work with Fabrice.
0:05:36 > 0:05:38I feel I'm digging a bigger hole,
0:05:38 > 0:05:41and I'm not going to get out of that!
0:05:41 > 0:05:44Fabrice's relatively simple moka au cafe
0:05:44 > 0:05:46will contain layers of chocolate ganache,
0:05:46 > 0:05:50coffee mousseline and a chocolate sponge glazed with white chocolate.
0:05:50 > 0:05:52- Fabrice, hi.- Hello.
0:05:52 > 0:05:55As people can probably tell from your accent, you're from Leeds(!)
0:05:55 > 0:05:57Yes, I am. I'm from the French part of the Yorkshire.
0:05:57 > 0:05:59It's more...
0:05:59 > 0:06:02I've never come across Yorkshire people who speak with that accent.
0:06:02 > 0:06:04What do you think about your competitors?
0:06:04 > 0:06:07- Who do you think are going to be the ones to watch?- I would say this guy.
0:06:07 > 0:06:10Maybe experience of being here last year could be an advantage.
0:06:10 > 0:06:12In the blue kitchen...
0:06:12 > 0:06:13- Oven on to 160?- Yes, Chef.
0:06:13 > 0:06:17..two of last year's semifinalists have reported back for duty.
0:06:17 > 0:06:20- Is the joconde in, Chef? - It's gone in.- Thank you.
0:06:21 > 0:06:25Captain Liam and his team-mates, Bear and new recruit Chris,
0:06:25 > 0:06:27are all chefs in the Armed Forces.
0:06:27 > 0:06:29There you go, sir. Enjoy.
0:06:29 > 0:06:31They've never had any formal training in patisserie,
0:06:31 > 0:06:34but, led by Liam, they've won competitions
0:06:34 > 0:06:37against professional pastry chefs all over the world.
0:06:37 > 0:06:40'I definitely would like to think we can go further than what we did last year.'
0:06:42 > 0:06:43Can't say it on TV.
0:06:46 > 0:06:49Liam's moka au cafe will be filled with coffee buttercream
0:06:49 > 0:06:53and chocolate mousse on a coffee joconde base.
0:06:53 > 0:06:54What does that mean? Joconde?
0:06:54 > 0:06:57Joconde is basically a type of sponge.
0:06:57 > 0:06:59So, to make this I've creamed sugar and butter.
0:06:59 > 0:07:02I've added some egg yolks, melted some chocolate and some cocoa nibs.
0:07:02 > 0:07:05So how does this environment contrast with what you're used to?
0:07:05 > 0:07:06Our day-to-day jobs we get, like,
0:07:06 > 0:07:10400, 500, 600 people down the servery three times a day.
0:07:10 > 0:07:12- Blimey. So they don't get this? - They don't get this all the time,
0:07:12 > 0:07:14unfortunately, no.
0:07:14 > 0:07:17300 or 400 military lads... Slices will be tricky.
0:07:17 > 0:07:19Yes. Not something I'd like to take on, if I'm honest.
0:07:19 > 0:07:22So everyone is slightly wary of you. They think you're the favourites
0:07:22 > 0:07:25cos you benefit from having been here last year.
0:07:25 > 0:07:26I'm not too sure about that.
0:07:26 > 0:07:28The team in the purple kitchen
0:07:28 > 0:07:31have never competed in any patisserie competition before.
0:07:31 > 0:07:36But captain Jack's recipe for moka au cafe doesn't lack confidence.
0:07:36 > 0:07:38We're going for nine layers rather than five.
0:07:38 > 0:07:41We've got a lot of flavours, a lot of textures.
0:07:41 > 0:07:43Head chef Jack and team-mates Ali and Marco
0:07:43 > 0:07:45deliver stunning desserts to diners
0:07:45 > 0:07:48at one of London's most exclusive restaurants -
0:07:48 > 0:07:50Quaglino's in Mayfair.
0:07:50 > 0:07:52We get loads of famous clients through the door.
0:07:52 > 0:07:56- David Beckham. Prince Harry. - Joan Collins.- Joan Collins.
0:07:56 > 0:07:58- Saturday night we can do 500 covers. - In an hour.- Easily.
0:07:58 > 0:08:01- Yes, in an hour! - The pressure is not an issue.
0:08:01 > 0:08:04Jack's nine-layer multistorey moka
0:08:04 > 0:08:07has crunchy feuilletine, joconde,
0:08:07 > 0:08:09chocolate ganache, praline cremeux,
0:08:09 > 0:08:11a coffee mousse, a chocolate mousse,
0:08:11 > 0:08:12chocolate glacage,
0:08:12 > 0:08:15and Marco is making two layers of chocolate roulade.
0:08:15 > 0:08:19Chocolate roulade is a type of French sponge.
0:08:19 > 0:08:21It's just a really thin layer. That's what we need.
0:08:21 > 0:08:24It's all about ambition and wanting to push yourself further.
0:08:24 > 0:08:27You might as well just go all out and give it your best shot.
0:08:27 > 0:08:28Put it in the oven.
0:08:28 > 0:08:32Probably just twice as much work just regarding the layering, so...
0:08:33 > 0:08:36- Bear, how far are you off with that?- Setting in the freezer, Chef.
0:08:36 > 0:08:39With so little time to complete the moka au cafe,
0:08:39 > 0:08:42the teams are using professional blast freezers
0:08:42 > 0:08:44to rapidly chill each layer...
0:08:44 > 0:08:45Yellow tabs, yellow tabs.
0:08:45 > 0:08:49..so they can add the next as quickly as possible.
0:08:49 > 0:08:50So that doesn't fit in.
0:08:50 > 0:08:52What? You are joking.
0:08:52 > 0:08:54Move out the way. Move out of the way.
0:08:54 > 0:08:55No!
0:08:56 > 0:09:00Right. Back over. Take two of those trays.
0:09:00 > 0:09:04Fabrice's team have been building their mokas on fridge trays
0:09:04 > 0:09:06by mistake. And they're too large for the freezer.
0:09:06 > 0:09:09These don't fit in the blast chillers. They're too wide.
0:09:09 > 0:09:11Oh.
0:09:11 > 0:09:12BLEEP.
0:09:12 > 0:09:16And as their layers aren't set, their mokas can't be moved.
0:09:16 > 0:09:19Why? That's just daft.
0:09:19 > 0:09:21So now what we have to do is semi-set them in the fridge
0:09:21 > 0:09:23and then transfer them and get them into the blast chiller.
0:09:23 > 0:09:26We've got three different elements that we need to set.
0:09:26 > 0:09:28By that happening, it can put us back five, ten minutes.
0:09:28 > 0:09:30That could be the difference.
0:09:30 > 0:09:32This is going to take, like, three times longer.
0:09:32 > 0:09:34In the red kitchen...
0:09:34 > 0:09:36Right. I'm already lost.
0:09:36 > 0:09:38So, what are we doing now?
0:09:38 > 0:09:40..are Stephen's team.
0:09:40 > 0:09:42- All right, Stephen?- Hello. - How is it going?
0:09:42 > 0:09:45- Yeah, all good, thank you very much. - Yes? Everything...?
0:09:45 > 0:09:48That sounded very confident. What makes your team different?
0:09:48 > 0:09:49We come from an organic farm,
0:09:49 > 0:09:52so for this competition we use as much organic as we can.
0:09:52 > 0:09:54And organic isn't just another word for expensive?
0:09:54 > 0:09:56Well, it is expensive.
0:09:57 > 0:09:59Stephen, Bogdan and James
0:09:59 > 0:10:02work at the tranquil haven that is Daylesford Organic Farm.
0:10:02 > 0:10:05- What's this? This is the...? - Beetroot.- Beetroot, yeah.
0:10:05 > 0:10:10Stephen was recently crowned 2016's Craft Guild Pastry Chef of the Year.
0:10:10 > 0:10:13Stephen has always been somebody to look up to.
0:10:13 > 0:10:16So when I was invited to do something like this with him,
0:10:16 > 0:10:18I couldn't have been any more honoured.
0:10:18 > 0:10:21Their moka has layers of light chocolate sponge,
0:10:21 > 0:10:24coffee buttercream, chocolate ganache
0:10:24 > 0:10:26and a base that should give some added crunch.
0:10:26 > 0:10:29In this bowl we've got some lovely organic cashew butter
0:10:29 > 0:10:33with some 55% organic chocolate.
0:10:33 > 0:10:35It's about adding texture.
0:10:35 > 0:10:37And the cashew really lifts the flavour as well.
0:10:37 > 0:10:40James is also hoping to lift the flavour of the joconde
0:10:40 > 0:10:43with an organic coffee liqueur syrup.
0:10:43 > 0:10:44You have a taste of that.
0:10:44 > 0:10:46The coffee is really coming through now.
0:10:46 > 0:10:48More coffee. What do you think?
0:10:50 > 0:10:51Taste that.
0:10:51 > 0:10:54In the green kitchen, undeterred by failing to get through
0:10:54 > 0:10:59the first round last year, Paula is back as captain of a whole new team.
0:10:59 > 0:11:00Are you all right, girls?
0:11:00 > 0:11:03- Yeah, we're fine. - Ji Sun never replies.
0:11:03 > 0:11:04She's always in the zone.
0:11:04 > 0:11:06- Ji, are you OK?- Fine.
0:11:08 > 0:11:12I'm from Brazil. Gimena is from Argentina. Ji Sun is Korean.
0:11:12 > 0:11:15Based behind the scenes in the City of London,
0:11:15 > 0:11:19Paula and Gimena provide high-end patisserie to corporate clients.
0:11:19 > 0:11:21Ji Sun is head chef of a restaurant
0:11:21 > 0:11:23in Britain's tallest building.
0:11:23 > 0:11:25'I think we know what we're doing.'
0:11:25 > 0:11:28Just be calm, don't panic, don't shout at the leader.
0:11:30 > 0:11:33Paula's moka will feature vanilla and tonka bean joconde,
0:11:33 > 0:11:36chocolate and orange ganache,
0:11:36 > 0:11:38and chai tea and espresso mousses.
0:11:38 > 0:11:41We are putting all our bets in the taste.
0:11:41 > 0:11:43We chose very strong profile flavours.
0:11:43 > 0:11:44Building layer by layer,
0:11:44 > 0:11:47hopefully they will be set on time.
0:11:48 > 0:11:50- Just checked it. It's cold.- Fab.
0:11:50 > 0:11:52As well as Fabrice's team,
0:11:52 > 0:11:56the battle to build and chill layers has claimed another victim.
0:11:56 > 0:11:58- How long has that been in? - Two minutes, 47.
0:11:58 > 0:12:01One of Jack's nine layers has overbaked.
0:12:01 > 0:12:04- It's never going to come off. - It's too cooked. Let's go.
0:12:04 > 0:12:06Another two trays. Spray the mat.
0:12:06 > 0:12:09That was the roulade. I'm not used to these ovens, so it's overcooked.
0:12:09 > 0:12:12It's gone hard. So we need to move, mate.
0:12:12 > 0:12:14Go to the bin and just scrape it in the bin.
0:12:14 > 0:12:17- Let's go. Come on.- Get another one in the oven as soon as possible.
0:12:19 > 0:12:23If perfecting 36 mokas au cafe seems barely possible...
0:12:23 > 0:12:25Oh, my days.
0:12:25 > 0:12:28..the teams have another pastry to occupy them -
0:12:28 > 0:12:30Benoit's Napoleon.
0:12:30 > 0:12:33Napoleon - my favourite man -
0:12:33 > 0:12:36is actually not just a guy.
0:12:36 > 0:12:40There are many aspects where they can lose points with this challenge.
0:12:40 > 0:12:43We don't want the filling to go out and be squidgy,
0:12:43 > 0:12:45but the puff pastry is the key.
0:12:45 > 0:12:49Within three hours it will require the perfect strategy
0:12:49 > 0:12:52to make sure it's flaky and baked properly.
0:12:52 > 0:12:54How is your pastry, Ji?
0:12:54 > 0:12:56Yeah, I'm going to...
0:12:56 > 0:12:58It's very rushed. I've lost a lot of layering.
0:12:58 > 0:13:01- First lot going in the fridge, Chef.- Merci.
0:13:01 > 0:13:03The pastry is a really big challenge on this one.
0:13:03 > 0:13:06So the Napoleon really comes down to how that pastry comes out.
0:13:06 > 0:13:10Liam's Napoleon will boast fillings of creme patissiere
0:13:10 > 0:13:11and raspberry chiboust,
0:13:11 > 0:13:14topped with a traditional feathered fondant.
0:13:14 > 0:13:16And rookie Chris has developed a maverick technique
0:13:16 > 0:13:18for quickly layering their puff pastry.
0:13:18 > 0:13:21Normally it'd be folded, but because we've only got three hours
0:13:21 > 0:13:23to do the challenge, we've decided to roll it.
0:13:23 > 0:13:27So then when you roll it out you get all the layers compressed into one.
0:13:27 > 0:13:29- Is that the final one you're on now? - I've got three more.
0:13:29 > 0:13:31There's two already done.
0:13:31 > 0:13:33Meanwhile, in the red kitchen,
0:13:33 > 0:13:37Stephen has put Bogdan in charge of their Napoleon.
0:13:37 > 0:13:39I am very comfortable to make this puff pastry,
0:13:39 > 0:13:41because I make, a lot of time, this.
0:13:41 > 0:13:44For their organically correct Napoleon,
0:13:44 > 0:13:48layers of blackcurrant jam, creme patissiere and chocolate mousse
0:13:48 > 0:13:51will be sandwiched between layers of puff, a la Bogdan.
0:13:51 > 0:13:54It's going well, this puff, I hope.
0:13:57 > 0:13:59This one is doing normal turns.
0:13:59 > 0:14:03Instead of giving all the turns, they're going to roll.
0:14:03 > 0:14:05That's going to be interesting to see.
0:14:05 > 0:14:08Unless the teams spend precious minutes chilling each turn,
0:14:08 > 0:14:11their pastry won't flake.
0:14:11 > 0:14:15- The next stage is mousseline, yeah? - Sorry.
0:14:15 > 0:14:18And having already lost time with their moka au cafe,
0:14:18 > 0:14:20Fabrice's team's recipe for Napoleon
0:14:20 > 0:14:22doesn't exactly look like it'll speed things up.
0:14:22 > 0:14:25We went for a chocolate puff pastry.
0:14:25 > 0:14:29Chocolate is one of the elements I like the most of the patisserie.
0:14:29 > 0:14:33Fabrice's artistic flair has led to an unorthodox chocolate Napoleon.
0:14:33 > 0:14:37Filled with raspberry ganache, it's round, not rectangular,
0:14:37 > 0:14:40and even has a layer of chocolate sponge.
0:14:40 > 0:14:44We are looking for flaky, crispy pastry, and you put a sponge?
0:14:44 > 0:14:47- It's part of the layering. - But is it going to be flaky enough?
0:14:48 > 0:14:50It depends what you really want.
0:14:50 > 0:14:52I want a Napoleon. Flaky Napoleon.
0:14:52 > 0:14:55- How many turns are you doing? - I've done a book turn.
0:14:55 > 0:14:57I am going to do two single turns now. Leave it to rest.
0:14:57 > 0:15:00The ten minutes lost at the beginning
0:15:00 > 0:15:02are putting me behind now.
0:15:02 > 0:15:05During the scramble to turn and chill pastry...
0:15:05 > 0:15:07Two hours. Where did the hour go?
0:15:07 > 0:15:11..the teams also have to find time to prepare
0:15:11 > 0:15:12the Napoleon's fillings...
0:15:12 > 0:15:13How are we doing?
0:15:13 > 0:15:15INDISTINCT
0:15:15 > 0:15:16Do a bit more.
0:15:16 > 0:15:17..and decorations.
0:15:17 > 0:15:19Try to bring up a little bit of our flavours back home,
0:15:19 > 0:15:21Gimena and I.
0:15:21 > 0:15:24So we made a mix of mango, passion fruit.
0:15:24 > 0:15:27Layers of puff pastry sit between a pistachio praline mousse
0:15:27 > 0:15:30and a mango and passion fruit cremeux
0:15:30 > 0:15:33with a delicate layer of white chocolate to finish.
0:15:33 > 0:15:35Ji Sun is making the top for the Napoleon.
0:15:35 > 0:15:38We have the inspiration from the fondant,
0:15:38 > 0:15:40but we didn't want to use more sugar,
0:15:40 > 0:15:43so we're doing it in chocolate, but she managed to get the same effect.
0:15:43 > 0:15:45Because it is going to be the top it needs to be very thin,
0:15:45 > 0:15:47so it's extremely delicate.
0:15:47 > 0:15:50But when it comes to the Napoleon's finishing touches,
0:15:50 > 0:15:53Jack's team have more to perfect than most.
0:15:53 > 0:15:56We've got meringues on top to decorate, and fresh raspberries,
0:15:56 > 0:15:58flowers, micro herbs,
0:15:58 > 0:16:01lemon curd and a cremeux of white chocolate Chantilly to finish.
0:16:01 > 0:16:04Six elaborate and individually created finishing touches
0:16:04 > 0:16:06are actually just the beginning
0:16:06 > 0:16:09of Jack's frankly rather ambitious Napoleon.
0:16:09 > 0:16:12- So we've got... On the base we've got raspberry sherbet mousse.- Yeah.
0:16:12 > 0:16:15Fresh raspberries. Then you've got another puff pastry.
0:16:15 > 0:16:17- Then you've got your lemon cremeux.- Yeah.
0:16:17 > 0:16:19Lemon and white chocolate. And you've got another puff pastry.
0:16:19 > 0:16:23- Yeah.- And then you've got different meringues, flowers.- That's not...
0:16:23 > 0:16:26- strange why you are actually behind a little bit.- Exactly.
0:16:26 > 0:16:29- You've got yourself a big task ahead of you.- I know, it is.
0:16:29 > 0:16:30So, yeah, it's...
0:16:30 > 0:16:32- OK...- Wow.- It's a bit...
0:16:34 > 0:16:36OK. You go.
0:16:38 > 0:16:40You have one hour to go.
0:16:40 > 0:16:43- First three lots of pastry going in, Chef.- Thank you.
0:16:43 > 0:16:46The teams now face a terrifying to-do list.
0:16:46 > 0:16:49- Making sure we are all sharp on them layers, yeah?- Yes, Chef.
0:16:49 > 0:16:52For their mokas, layer after layer must be set.
0:16:52 > 0:16:54I'm just putting the joconde layer.
0:16:54 > 0:16:56Just kind of heads down at the moment.
0:16:56 > 0:16:59And their pastry and fillings need to be ready for their Napoleons.
0:16:59 > 0:17:01We're really far behind.
0:17:01 > 0:17:03Just trying to get all the elements in the oven, out of the oven,
0:17:03 > 0:17:08lower it, up a bit, macaroons, meringues, puff pastry, four different sponges.
0:17:08 > 0:17:11Nothing is really ready, to be honest.
0:17:11 > 0:17:13I don't know. Are you on the glacage?
0:17:13 > 0:17:15Are you doing the glacage?
0:17:15 > 0:17:17INDISTINCT
0:17:17 > 0:17:19I am very concerned with Jack's team.
0:17:19 > 0:17:21They've got too much components.
0:17:21 > 0:17:23Now they have to make compromise.
0:17:24 > 0:17:26- I am so far behind.- Me, too.
0:17:26 > 0:17:28We're not going to get this done.
0:17:33 > 0:17:36- I'm a bit behind, Chef. - Yeah, just keep pushing on, guys.
0:17:36 > 0:17:39How are we doing? Right, so, glaze.
0:17:39 > 0:17:41Do me a favour and just put a probe in the glaze
0:17:41 > 0:17:42and see how it is.
0:17:42 > 0:17:45We need to be, like, 35 degrees at least, something like that.
0:17:45 > 0:17:48No... No...cooler.
0:17:48 > 0:17:51But not all the teams are ready to glaze.
0:17:51 > 0:17:54We put them onto smaller trays, got them in the blast chiller,
0:17:54 > 0:17:55and they've set really nicely.
0:17:55 > 0:17:58I'm just piping on the mousseline layer and then this will go
0:17:58 > 0:17:59in the blast chiller.
0:17:59 > 0:18:01Fabrice, check the amount of that mousseline. Are you happy?
0:18:01 > 0:18:04- You need to spread it quick.- I know. But I'm trying to get this done.
0:18:04 > 0:18:07At least you've got something. I've got nothing at the moment.
0:18:07 > 0:18:10The Napoleon - we can't start the layering until the pastry is ready.
0:18:10 > 0:18:12Usually I would leave it ten minutes.
0:18:12 > 0:18:13I'm going to leave it five.
0:18:13 > 0:18:16So it won't be as crispy as I would like it.
0:18:16 > 0:18:18OK, two minutes more.
0:18:18 > 0:18:19Executive decision, guys.
0:18:20 > 0:18:22Yeah, mate.
0:18:29 > 0:18:32Giving a little bling to our moka.
0:18:32 > 0:18:35Girls, pastry, right in the freezer, now.
0:18:35 > 0:18:37We need to start piping. Go, go, go.
0:18:38 > 0:18:4130 minutes left, Chefs.
0:18:41 > 0:18:43Attention to detail there, guys, yeah?
0:18:43 > 0:18:44- ALL:- Yes, Chef.
0:18:44 > 0:18:48It's now just slowing down and taking that time and making sure that perfection is reached.
0:18:53 > 0:18:54Instead of having a nice flakiness
0:18:54 > 0:18:57it's going to have more of a chewy texture,
0:18:57 > 0:18:58and it's really not what I want.
0:18:58 > 0:19:00James, give me a small knife, please.
0:19:00 > 0:19:03A small...knife.
0:19:03 > 0:19:06- OK there?- Yeah. You?- Yeah.
0:19:06 > 0:19:09The ruler would work much better if I could stop shaking.
0:19:09 > 0:19:10Take the moka out. James.
0:19:10 > 0:19:13- What was that?- Take the moka out. Moka.- Oh.
0:19:13 > 0:19:15There's only two layers.
0:19:15 > 0:19:16How far are you off?
0:19:16 > 0:19:18Last row, mate.
0:19:22 > 0:19:24- One bit's slightly under. - Slightly.
0:19:25 > 0:19:28- Raw, man.- BLEEP.
0:19:28 > 0:19:30We're not going to get anything up.
0:19:30 > 0:19:33Jack's puff pastry still hasn't puffed.
0:19:33 > 0:19:36We're not going to get anything done. Not possible.
0:19:36 > 0:19:39And only five of his nine moka layers have set.
0:19:39 > 0:19:41- Don't get upset. It's fine. - Come on. Um...
0:19:41 > 0:19:44Is there glacage? Have we got glacage?
0:19:44 > 0:19:46Yeah, that's it.
0:19:46 > 0:19:49- It's too hot.- Have you got gelatine in it?- No.
0:19:49 > 0:19:50SHE SIGHS
0:19:50 > 0:19:52- It's...- What do we do?
0:19:52 > 0:19:54Got nothing.
0:20:03 > 0:20:05We're never going to get it finished. None of it.
0:20:05 > 0:20:08We'll smash it for tomorrow. That's all we can do.
0:20:08 > 0:20:11- Let's just clear up, I think.- Yeah? - Yeah, I think so.
0:20:12 > 0:20:17You have 15 minutes left now. 15.
0:20:17 > 0:20:19Come on, boys. Come on!
0:20:19 > 0:20:22So this is just a glaze. We'll make sure we put something up.
0:20:27 > 0:20:29Jack's team is a little bit in a panic mode at the moment,
0:20:29 > 0:20:33so they really need to produce something for us to be able to mark.
0:20:33 > 0:20:35An empty tray is just going to score a flat zero.
0:20:37 > 0:20:40Is there anything we can try, or at least try and de-mould cafe moka?
0:20:40 > 0:20:43- I don't think we'll be able to remove it.- We must have something.
0:20:43 > 0:20:45I'll give it a go, let's try one now.
0:20:47 > 0:20:50- Come on, guys, let's finish with a bang here.- Yes, Chef.
0:20:50 > 0:20:54The plan is to do more of these and to make a, hopefully,
0:20:54 > 0:20:56whipped cream of some sort. Sorry.
0:21:00 > 0:21:03To decorate on top at the very least.
0:21:04 > 0:21:06I'm confident.
0:21:06 > 0:21:10- It might not be finished, but bring something to us, yeah?- Will do. - Thank you, guys.
0:21:15 > 0:21:18- The glaze isn't 100% set.- We've got nothing else, so...
0:21:18 > 0:21:22Putting it on a tray. Help us put it on a tray. Go, go, go, go.
0:21:22 > 0:21:25- Jack, how's it going?- Not great.- Oh.
0:21:25 > 0:21:26I hope it's nothing I said.
0:21:27 > 0:21:30- That's a disgraceful pastry, Chef. - If you don't laugh, you cry.
0:21:30 > 0:21:32We haven't even got them on the tray.
0:21:32 > 0:21:36- Quickly, just neaten up where you can.- Time is now up.
0:21:36 > 0:21:37This is done.
0:21:37 > 0:21:42Put down your utensils and walk away from your layered slices.
0:21:49 > 0:21:50We need to do better tomorrow.
0:21:53 > 0:21:55OK.
0:22:04 > 0:22:09In just three hours, our teams have made almost 300 layered miniatures.
0:22:11 > 0:22:16- We've done something even...- I do the first puff pastry...- No, you done great.
0:22:16 > 0:22:18We tried.
0:22:22 > 0:22:24Did they? No, they look good.
0:22:24 > 0:22:26So, it's the moment of truth.
0:22:26 > 0:22:27It's Paula's team to go first,
0:22:27 > 0:22:33if you would like to bring your moka au cafe slices and Napoleons to the table.
0:22:35 > 0:22:39Paula's team's Napoleons are filled with a pistachio and praline
0:22:39 > 0:22:41and mango and passion fruit cremeux.
0:22:41 > 0:22:45Their mokas au cafe feature layers of chocolate orange ganache and a
0:22:45 > 0:22:47chai tea and espresso mousse.
0:22:53 > 0:22:57Well, the square is nicely cut. It is 3.5 over here.
0:22:57 > 0:23:01And then it is four centimetre over here. And this is 4.5.
0:23:01 > 0:23:04So I think it's quite inconsistent in terms of the height.
0:23:04 > 0:23:08You have taken classical decor into a different place,
0:23:08 > 0:23:11using a modern twist on it, so well done.
0:23:16 > 0:23:20- Cooked?- We've got the bottom part which is undercooked.
0:23:20 > 0:23:22But the middle one is perfectly cooked.
0:23:22 > 0:23:24I really like the passion and mango, really acidic,
0:23:24 > 0:23:26bring out the flavour.
0:23:33 > 0:23:37Chocolate, coffee and orange. You're flying. And the tea element.
0:23:37 > 0:23:39You've got the spiciness in there,
0:23:39 > 0:23:42but blended very well with your orange and chocolate.
0:23:42 > 0:23:45Texture, though, it's all the same kind of creamy,
0:23:45 > 0:23:48pasty kind of texture. But the flavour, really, really good.
0:23:48 > 0:23:49- Well done.- Thank you.
0:23:57 > 0:24:00Time to call in the military. Liam and co.
0:24:00 > 0:24:06Liam's team's mokas au cafe feature a coffee jaconde sponge with coffee buttercream.
0:24:06 > 0:24:09And their traditional fondant topped Napoleons are filled with
0:24:09 > 0:24:12creme patissiere and a raspberry chiboust.
0:24:12 > 0:24:14Very neat. Very regular.
0:24:14 > 0:24:18The final little touch of the presentation makes it very elegant.
0:24:25 > 0:24:29Coffee is there. Chocolate is there. You kept it simple.
0:24:29 > 0:24:34It's too buttery on my palate. And also you cannot see the layering.
0:24:40 > 0:24:44We really like the technique to simplify the folding of the
0:24:44 > 0:24:49puff pastry. But... Uh-uh! The inside is slightly wrong.
0:24:49 > 0:24:52So you lose the flaky pastry.
0:24:52 > 0:24:56As for the filling, it's just gummy and very sweet as well.
0:24:56 > 0:24:57I'd like some acidity.
0:25:04 > 0:25:07- I agree with everything they've said.- Yeah, you can't doubt them.
0:25:08 > 0:25:12Fabrice's team's mokas au cafe consist of coffee syrup sponge,
0:25:12 > 0:25:15chocolate ganache and coffee mousseline.
0:25:15 > 0:25:19Their Napoleon is made with chocolate puff pastry and chocolate sponge
0:25:19 > 0:25:22and raspberry ganache.
0:25:22 > 0:25:25You did not hit the brief. We have 32.
0:25:25 > 0:25:27- Oh.- BLEEP.
0:25:29 > 0:25:31It's messy.
0:25:31 > 0:25:35Will I serve this from my restaurant? It's a no for me.
0:25:35 > 0:25:36- It'd be a no for me as well.- Yeah.
0:25:40 > 0:25:42There is a scent of coffee. A bit stronger would have been nice.
0:25:42 > 0:25:46But it's all mono texture. Everything is the same.
0:25:46 > 0:25:48When I eat it as a whole, sugar, sugar, sugar.
0:25:51 > 0:25:52Oh.
0:25:54 > 0:25:56- That's not cooked, is it?- I know.
0:25:59 > 0:26:02Nice, intense raspberry flavour, and strong chocolate flavour as well.
0:26:02 > 0:26:05The texture of the ganache, a little bit grainy.
0:26:05 > 0:26:08The sponge is just soggy.
0:26:12 > 0:26:16The next time we want a moka, we'll just go to Costa.
0:26:16 > 0:26:19And so to Stephen's team.
0:26:19 > 0:26:23Stephen's team's organic Napoleons are filled with blackcurrant jam
0:26:23 > 0:26:27and creme patissiere. Their mokas au cafe include a
0:26:27 > 0:26:31coffee liqueur-soaked jaconde and a chocolate and cashew crunch.
0:26:31 > 0:26:34- Have you counted how many we've got? - 19.
0:26:34 > 0:26:3619 of the slice? No, of the millefeuille.
0:26:36 > 0:26:38What about the slices, we have the right number?
0:26:38 > 0:26:40In a rush, we have three left in the fridge.
0:26:40 > 0:26:43- Oh, they're in the fridge?- Yes, because...- Oh, convenient.- Yes, exactly.
0:26:43 > 0:26:45LAUGHTER
0:26:49 > 0:26:52Well, by looking at the pastry, it's raw in there,
0:26:52 > 0:26:55- so I didn't really enjoy eating it. - Blackcurrant is the best part of it.
0:26:55 > 0:27:00- Yes.- The cream, there is the right amount of sweetness to go with the blackcurrant.
0:27:00 > 0:27:04If you had made a very good puff pastry, I can eat the whole slice.
0:27:13 > 0:27:16Lovely, crunchy texture on the bottom.
0:27:16 > 0:27:18The cashew is actually neutral in flavour,
0:27:18 > 0:27:22- so it doesn't interfere too much. - It is exquisite.
0:27:22 > 0:27:26And the cashew nut is beautiful. This is my highlight of the day.
0:27:26 > 0:27:28- Well done, Chef.- Thank you.
0:27:29 > 0:27:31Well done, lads.
0:27:33 > 0:27:36- We'll get some points.- We've got to try and pick it up more.
0:27:40 > 0:27:43Jack's team's Napoleons consist of a layer of puff pastry,
0:27:43 > 0:27:46topped with raspberry sherbet mousse.
0:27:46 > 0:27:50Their mokas au cafe contain crunchy feuilletine, chocolate roulade,
0:27:50 > 0:27:52praline cremeux and a chocolate ganache.
0:27:58 > 0:28:01The raspberry flavour is very intense. It is not too sweet.
0:28:01 > 0:28:05But I don't know what this would have been part of.
0:28:10 > 0:28:13It's a real shame because it tastes actually quite nice.
0:28:13 > 0:28:17You've got the lovely crunchy base, you've got a nice layering process.
0:28:17 > 0:28:21But, you know, 36.
0:28:21 > 0:28:24And it's so tasty. The ganache is perfect.
0:28:24 > 0:28:28Mousseline, just right for me. What a shame, Chef. What a shame.
0:28:36 > 0:28:37THEY LAUGH
0:28:38 > 0:28:40No.
0:28:40 > 0:28:43Cherish and Benoit will now award each team a mark out of ten for
0:28:43 > 0:28:44each set of miniatures.
0:28:44 > 0:28:48The only team who actually have seemed to have baked their puff pastry
0:28:48 > 0:28:51correctly didn't deliver a number of their finished produce.
0:28:51 > 0:28:54Some of the team has really great flavour as well,
0:28:54 > 0:28:56so that is a plus point for us.
0:28:56 > 0:28:58A total of 40 points are on offer,
0:28:58 > 0:29:02and the scores will be revealed in reverse order.
0:29:02 > 0:29:03HE SIGHS
0:29:04 > 0:29:07Well, Jack's team, there was good potential, but it's
0:29:07 > 0:29:11unfinished business, so it's going to be five points for today's work.
0:29:11 > 0:29:15What can I say? I award you one and half points.
0:29:15 > 0:29:18One and a half? BENOIT LAUGHS
0:29:18 > 0:29:22- She's mean, isn't she? - You couldn't have stretched to two?
0:29:22 > 0:29:25Fourth is Fabrice's team, with just 13.
0:29:25 > 0:29:27And third is Liam's team, with 19.
0:29:27 > 0:29:31So who's mastered the miniatures and proved the impossible can
0:29:31 > 0:29:32be achieved?
0:29:32 > 0:29:36So, Paula, you've got a beautiful flavour combination.
0:29:36 > 0:29:39- So I'm awarding you a total of 12 points.- Thank you.
0:29:39 > 0:29:42I really like the passion fruit and mango filling.
0:29:42 > 0:29:46- I award you 11 points. - Which makes a total of 23.
0:29:47 > 0:29:49And finally, Stephen's team.
0:29:49 > 0:29:52Really, really exquisite slice that I have eaten.
0:29:52 > 0:29:58But your puff pastry was a let-down. For that, I award you ten points.
0:29:58 > 0:30:02Good coffee flavour in the slice, puff pastry undercooked.
0:30:02 > 0:30:05So I'm awarding you ten points.
0:30:05 > 0:30:08Which makes a total of 20 points,
0:30:08 > 0:30:11and that means currently in first place is Paula's team.
0:30:11 > 0:30:13But don't rest on your laurels,
0:30:13 > 0:30:16because there are more than enough points tomorrow for
0:30:16 > 0:30:19Jack's team to rise, cream-like, to the top,
0:30:19 > 0:30:23or indeed Paula's team to sink, lead balloon-like, to the bottom.
0:30:23 > 0:30:25I'm sure that won't happen.
0:30:25 > 0:30:28But right now, take a well-earned break. Well done indeed today.
0:30:28 > 0:30:31We are actually feeling amazing!
0:30:31 > 0:30:33We did not expect it at all.
0:30:33 > 0:30:38Cherish saying that one of ours was the highlight of the day.
0:30:38 > 0:30:40I don't think you can really kind of beat that.
0:30:40 > 0:30:42It's not like having Mary Berry, where everything's lovely.
0:30:42 > 0:30:44You've done really well, lads.
0:30:44 > 0:30:47- Makes us even more determined.- Yeah.
0:30:47 > 0:30:49- The only way is up from here. - Hopefully, yeah.
0:30:56 > 0:31:00Tomorrow's final challenge is on such a grand scale that the teams
0:31:00 > 0:31:02have been given a golden hour to prepare any elements
0:31:02 > 0:31:04that need setting overnight.
0:31:04 > 0:31:07It's the Showpiece Challenge tomorrow and if you had
0:31:07 > 0:31:09- to pick a favourite...- Paula's team.
0:31:09 > 0:31:12It wasn't all perfect, we are a difficult crowd to please,
0:31:12 > 0:31:14but flavour-wise she was dead on.
0:31:14 > 0:31:16And Stephen's team, they must be quite pleased,
0:31:16 > 0:31:17being in second place.
0:31:17 > 0:31:20They are pretty safe for now but I would not
0:31:20 > 0:31:22feel comfortable if I was them.
0:31:22 > 0:31:24I think Liam's team will come in because they are
0:31:24 > 0:31:26so disciplined with the timing.
0:31:26 > 0:31:28Who do you worry for?
0:31:28 > 0:31:31Well, I think Jack should learn from the mistake today
0:31:31 > 0:31:33for them to fight back.
0:31:33 > 0:31:37Fabrice's team, their leadership and the teamwork was a little chaotic.
0:31:37 > 0:31:40There's enough points to actually turn everything on its head,
0:31:40 > 0:31:44so I think there will be some sleepless nights, potentially.
0:31:46 > 0:31:48You have no issues doing the flower tomorrow?
0:31:48 > 0:31:50No, that's the first thing I'll do tomorrow morning.
0:31:50 > 0:31:51Sponge in that fridge.
0:31:51 > 0:31:56Basically, tomorrow, tureen, cremeux, macaroons in that order.
0:32:15 > 0:32:18Good morning, Chefs. I hope you are well rested.
0:32:18 > 0:32:21Today's Showpiece Challenge is going to be based on
0:32:21 > 0:32:23a popular pudding of yesteryear.
0:32:23 > 0:32:25It's about taking something ordinary
0:32:25 > 0:32:27and turning it into something extraordinary.
0:32:27 > 0:32:30We have chosen for you peach Melba.
0:32:30 > 0:32:34I would like you to bring a modern twist to the classic dessert
0:32:34 > 0:32:37and every bite to take my breath away.
0:32:37 > 0:32:40It can be as big and as bold as you like.
0:32:40 > 0:32:42Be creative, innovative,
0:32:42 > 0:32:46but it has to be beautiful with a highly excellent finish.
0:32:46 > 0:32:49There are 60 points up for grabs.
0:32:49 > 0:32:52Each and every point is vital, because at the end of today
0:32:52 > 0:32:56one team, sadly, will be bidding farewell to viewers,
0:32:56 > 0:33:01adieu to Benoit and zai jian to Cherish.
0:33:01 > 0:33:04- How was that?- Very good.
0:33:04 > 0:33:05Good luck.
0:33:05 > 0:33:09You have a further three hours and your time starts right now.
0:33:09 > 0:33:11Let's do this.
0:33:12 > 0:33:15With the showpiece, we're going to see the artist.
0:33:15 > 0:33:18We are hoping to find the artist
0:33:18 > 0:33:21and to be blown away with beautiful displays.
0:33:21 > 0:33:24I would like to see your imagination.
0:33:24 > 0:33:28I will be judging them on their visual impact,
0:33:28 > 0:33:30the taste experience that I have.
0:33:30 > 0:33:32Bring me something to wow me.
0:33:32 > 0:33:35A traditional peach Melba is a mouthwatering combination
0:33:35 > 0:33:38of vanilla ice cream, raspberries, almonds,
0:33:38 > 0:33:40spun sugar and fresh peaches.
0:33:40 > 0:33:42Almonds on.
0:33:42 > 0:33:45However, the teams are free to reinterpret this classic
0:33:45 > 0:33:47in any way they see fit.
0:33:47 > 0:33:50But they must deliver a stunning showpiece dessert
0:33:50 > 0:33:53large enough for 36 people.
0:33:53 > 0:33:55- All right, guys, work hard. - Yes, Chef.
0:33:55 > 0:33:59Sat precariously in third place, Liam's team are hoping to
0:33:59 > 0:34:02reinvent the Melba by telling the story of its origins.
0:34:02 > 0:34:05Peach Melba was invented by a chef called Escoffier.
0:34:05 > 0:34:07He first served it to a lady called Dame Melba,
0:34:07 > 0:34:11who was an opera singer, and he served it in an iced carved swan.
0:34:11 > 0:34:15120 years after its first outing, ice will be replaced by
0:34:15 > 0:34:18dark chocolate for Liam's team's giant swan.
0:34:18 > 0:34:21Their dessert will see a pistachio joconde layered with
0:34:21 > 0:34:25vanilla mousse, which will hide a raspberry coulis centre.
0:34:25 > 0:34:29It will be coated in peach glaze and topped with Italian meringue.
0:34:29 > 0:34:31It's got a bit of a feminine touch but is very artistic.
0:34:31 > 0:34:34He's in touch with his feminine side.
0:34:34 > 0:34:36I'm basically concentrating on the centrepiece.
0:34:36 > 0:34:39It's a lot of carving and sculpting, this time.
0:34:39 > 0:34:42Yesterday we let ourselves down and today we really need to show
0:34:42 > 0:34:45the judges that we have listened to what they've said to us.
0:34:45 > 0:34:47But their first attempt at a pistachio joconde
0:34:47 > 0:34:50might not impress the judges.
0:34:50 > 0:34:53- They're a bit thin, are they? - Yeah.- Yeah.
0:34:53 > 0:34:54Bang it out again.
0:34:54 > 0:34:58I love it when we do it when all the cameras are on me!
0:34:58 > 0:35:00When it comes to telling the peach Melba story...
0:35:00 > 0:35:02Can you have a look at the chocolate in the microwave?
0:35:02 > 0:35:04..Paula has done even more research.
0:35:04 > 0:35:07It was made for a soprano singer.
0:35:07 > 0:35:11She was Australian and she came to London to sing a Wagner opera.
0:35:11 > 0:35:13We casted Melba in chocolate.
0:35:13 > 0:35:16A chocolate Dame Nellie Melba will be at the heart of
0:35:16 > 0:35:18an ornate dark chocolate centrepiece.
0:35:18 > 0:35:22Each dessert surrounding it will have a crunchy feuilletine base
0:35:22 > 0:35:26topped with a white peach mousse surrounding a creme brulee insert.
0:35:26 > 0:35:28It will all be covered in a peach glaze
0:35:28 > 0:35:30and topped with a raspberry yolk.
0:35:30 > 0:35:34Sculpturing is very technical and it's very time consuming as well.
0:35:34 > 0:35:37We are pushing ourselves because we need to keep up with these guys.
0:35:37 > 0:35:39Quite a bit of chocolate, though.
0:35:39 > 0:35:42- More for the display than the dessert.- And the sugar?
0:35:42 > 0:35:44There's no spun sugar anywhere?
0:35:44 > 0:35:47Because that was traditionally part of the dessert, wasn't it?
0:35:47 > 0:35:50Yes, it was, but we're twisting that one now.
0:35:50 > 0:35:52- We shall see, we shall see, Paula. Good luck.- Thank you.
0:35:53 > 0:35:56Whilst Paula and Liam's teams are attempting an homage
0:35:56 > 0:35:59to Chef Escoffier and Dame Melba's story...
0:35:59 > 0:36:00How are you looking, Chrissy boy?
0:36:00 > 0:36:04It's just going to go over, mate, OK? Sponge in the oven, Chef.
0:36:04 > 0:36:06..everyone else seems to be completely ignoring it.
0:36:06 > 0:36:07We could have gone down the music note thing
0:36:07 > 0:36:09but I just wanted to do something a bit different.
0:36:09 > 0:36:12We're doing a peach tree, but not a normal peach tree.
0:36:12 > 0:36:15Not pretty, quite ugly, but big.
0:36:15 > 0:36:18Desperate for a route back into the competition,
0:36:18 > 0:36:22last-placed Jack is pinning everything on a traffic cone.
0:36:22 > 0:36:24There we go.
0:36:24 > 0:36:26So, we've bloomed the chocolate to get different colours,
0:36:26 > 0:36:28so we've got some lights, some darks.
0:36:28 > 0:36:29I'm going to start to carve it.
0:36:29 > 0:36:31Going for that enchanted look.
0:36:31 > 0:36:34The peaches that will hang from Jack's huge enchanted tree
0:36:34 > 0:36:38will contain vanilla cheesecake and a white peach mousse
0:36:38 > 0:36:40surrounding a raspberry puree centre.
0:36:40 > 0:36:42All 36 of them will have to be sealed with
0:36:42 > 0:36:46a white chocolate glaze and sprayed to look like real peaches.
0:36:46 > 0:36:51Marco's doing all the garnishes, like the ground, the soil, the moss.
0:36:51 > 0:36:53Pistachios and a bit of sugar.
0:36:53 > 0:36:55And Ellie is cracking on with the peach entremets.
0:36:55 > 0:36:58This is the top half of the peaches.
0:36:58 > 0:37:00I'm inserting a raspberry centre... Oh!
0:37:00 > 0:37:02And then they're going in the freezer to freeze.
0:37:02 > 0:37:06Just concentrate, get stuff out, and really pull it back from yesterday.
0:37:06 > 0:37:08It's too early to go home yet.
0:37:08 > 0:37:13Jack's team aren't alone with a game plan that involves a tree.
0:37:13 > 0:37:16I've got pride and I really hate what happened yesterday
0:37:16 > 0:37:17and I know it's not us.
0:37:17 > 0:37:20We're going to have a showpiece all in chocolate
0:37:20 > 0:37:23to present kind of a modern tree,
0:37:23 > 0:37:27and our peach Melba itself, we present a garden.
0:37:27 > 0:37:30Fabrice is making chocolate petals for a flower that will bloom
0:37:30 > 0:37:32at the heart of his rather modern take on a peach tree.
0:37:32 > 0:37:36His garden will feature a dessert layered with chocolate soil,
0:37:36 > 0:37:38vanilla and tonka bean mousse,
0:37:38 > 0:37:40a set raspberry puree and on the base,
0:37:40 > 0:37:43a flourless almond and chocolate sponge known,
0:37:43 > 0:37:46I'm reliably informed, as a pain de jeune.
0:37:46 > 0:37:48What's the connection with the peach Melba dessert?
0:37:48 > 0:37:51The pain de jeune is because we wanted to go out
0:37:51 > 0:37:52of the traditional product.
0:37:52 > 0:37:55- The chocolate?- So, the chocolate... - Dark chocolate, as well.
0:37:55 > 0:37:57Yeah, because I know it does work well with what we've got.
0:37:57 > 0:38:01- You're confident...- Be nice to him, Benoit, it sounds lovely!
0:38:01 > 0:38:03But I know you like chocolate, so hopefully...
0:38:03 > 0:38:05Yeah, but I've asked for a peach Melba.
0:38:05 > 0:38:07Yeah, I know you have, but again...
0:38:07 > 0:38:11- BEEPING - Sorry.- It might be nice.
0:38:11 > 0:38:15- Get it out and light this for me. - What do you need?- I need a gun.
0:38:15 > 0:38:17For their peach Melba showpiece...
0:38:17 > 0:38:20- Gun?- Blowtorch.- Oh, blowtorch.
0:38:20 > 0:38:23..there isn't an ounce of chocolate, organic or otherwise,
0:38:23 > 0:38:26- in Stephen's kitchen. - So, we have metallic colours.
0:38:26 > 0:38:29We dissolve them in a little bit of water and put it inside the sugar.
0:38:29 > 0:38:31We think the colours work better with dessert rather than
0:38:31 > 0:38:35going with chocolate. So I'm making some centres for the flowers.
0:38:35 > 0:38:39You have to pour sugar and then blow air into it to make a ball shape.
0:38:39 > 0:38:41Now I'm just cooling them down,
0:38:41 > 0:38:43otherwise it would keep moving if we didn't do that.
0:38:43 > 0:38:47Stephen's flowers will blossom from a towering poured sugar tree.
0:38:47 > 0:38:50Surrounding it at the base will be five terrines filled with
0:38:50 > 0:38:52set vanilla Bavarois creme,
0:38:52 > 0:38:56liqueur-soaked peaches and a frozen raspberry puree centre.
0:38:56 > 0:38:58James will be more responsible for the terrine.
0:38:58 > 0:39:00Bogdan is going to be doing the macaroon, as he's doing now.
0:39:00 > 0:39:04As well as hand-piping 72 identical macaroon halves...
0:39:04 > 0:39:07I need to put it here to set properly.
0:39:07 > 0:39:09Do what you've got to do.
0:39:09 > 0:39:12..to fill them, Stephen has also tasked Bogdan
0:39:12 > 0:39:14with perfecting an almond liqueur cremeux.
0:39:14 > 0:39:17If it's too soft when we fill our macaroons, you have a big miss.
0:39:19 > 0:39:20Is that going to set?
0:39:20 > 0:39:23Not so many, but I can fold some cream inside.
0:39:23 > 0:39:26As long as it holds that's the main thing. Can't run.
0:39:31 > 0:39:33Chefs, you have two hours.
0:39:33 > 0:39:37After that, Marco, blitz - chocolate, just plain chocolate.
0:39:40 > 0:39:44Chris's baking tray has buckled in the heat of the oven.
0:39:45 > 0:39:50And his second attempt at pistachio joconde is baking unevenly.
0:39:50 > 0:39:51Everything is going wrong here.
0:39:56 > 0:39:57Back in again.
0:39:57 > 0:40:00For the other version of the peach Melba story,
0:40:00 > 0:40:02it's time for the soprano's debut.
0:40:02 > 0:40:06We made our own silicone mould, so I'm about to get her out.
0:40:07 > 0:40:08Yes!
0:40:08 > 0:40:11- Who are you painting? - This is Melba. Melba, this is Angus.
0:40:11 > 0:40:13Oh, hi, Melba.
0:40:13 > 0:40:16Is it me or does it look slightly like Margaret Thatcher?
0:40:16 > 0:40:18- You know what? Now that you mention...- Mm.
0:40:18 > 0:40:22So, this is looking very impressive, an enormous coat hook.
0:40:23 > 0:40:25What's it going to be?
0:40:25 > 0:40:27The idea is to make a music box,
0:40:27 > 0:40:30and you have another table here that's going to be spinning.
0:40:30 > 0:40:31- It's ambitious.- It is.
0:40:31 > 0:40:33I haven't checked out all the others,
0:40:33 > 0:40:36but I don't think anyone else is doing Mrs Melba.
0:40:36 > 0:40:39- Or Thatcher.- Or Mrs Thatcher.
0:40:39 > 0:40:42Paula's team, along with Liam and Jack's,
0:40:42 > 0:40:46have committed to delivering 36 individual desserts...
0:40:46 > 0:40:47I hate these moulds.
0:40:47 > 0:40:49Might need to leave them a bit longer.
0:40:49 > 0:40:52- Is the cream in there?- Yeah. - Oh, my God...
0:40:52 > 0:40:55..whereas Stephen and Fabrice are hoping to save time
0:40:55 > 0:40:58by creating larger sharing desserts.
0:40:58 > 0:41:00- It's coming set.- Wow.- OK.
0:41:00 > 0:41:04This is a Bavarois, so if we set this a little then we can get in
0:41:04 > 0:41:07our little raspberry mousse then more Bavarois on top.
0:41:07 > 0:41:10It's a little bit more liquid than we were hoping.
0:41:10 > 0:41:12- Time is running. - I hope it sets, our Bavarois.
0:41:12 > 0:41:14Are we weighing it or just doing it by eye?
0:41:14 > 0:41:18The next layer is going in there and we're weighing every single layer.
0:41:18 > 0:41:20- Put the jelly on that way? - Just go, just go.
0:41:21 > 0:41:23Just tell me when to stop because I can't see.
0:41:23 > 0:41:26Because we want to make sure we've got every layer
0:41:26 > 0:41:27the same thickness, same weight.
0:41:27 > 0:41:29Stop, stop. Another 8g.
0:41:30 > 0:41:32Stop.
0:41:32 > 0:41:34I can tell you we'll be better than yesterday.
0:41:37 > 0:41:38Halfway point.
0:41:38 > 0:41:41I'm so impressed with Jack's team.
0:41:41 > 0:41:45They are just like Mo Farah. He fall and he get up and he run.
0:41:45 > 0:41:48- The two... - BENOIT LAUGHS
0:41:48 > 0:41:49BLEEP!
0:41:49 > 0:41:52Let's hopefully get 36 portions of that dessert
0:41:52 > 0:41:53being displayed properly.
0:41:53 > 0:41:55Sorry.
0:41:56 > 0:42:00I'm concerned that Fabrice is not so much communicating with everybody.
0:42:00 > 0:42:03He seems to be very much locked away in his little square
0:42:03 > 0:42:06while he controls everything from the top of his ship.
0:42:06 > 0:42:10- He's a ship captain but... - Do you think he's a good leader?
0:42:11 > 0:42:13The result will tell us.
0:42:13 > 0:42:17Paula's team seem to know what everybody is doing.
0:42:17 > 0:42:18Is she overconfident?
0:42:18 > 0:42:21The sculpturing, the carving, the finishing touch -
0:42:21 > 0:42:24is it going to be a highly-finished showpiece?
0:42:24 > 0:42:27For me, the connection of chocolate and peach Melba,
0:42:27 > 0:42:29once again, I'm not sure.
0:42:32 > 0:42:33Why don't you use a bigger pan?
0:42:33 > 0:42:35I don't know, it's just a suggestion,
0:42:35 > 0:42:37because you look like you're struggling.
0:42:37 > 0:42:38Well, for Stephen's team?
0:42:38 > 0:42:41I like the fact he's decided to connect finally
0:42:41 > 0:42:43the peach Melba and the sugar.
0:42:43 > 0:42:46The problem is, it's kind of cooled, there could be some
0:42:46 > 0:42:50strong thermal shock and some cracks and everything can fall apart.
0:42:50 > 0:42:54- So a risk, big risk here. - Keep pushing, guys.- Yes, Chef.
0:42:54 > 0:42:56- Two more feathers to go there. - Yes, Chef.
0:42:56 > 0:43:00Liam's team seems a little bit nervous today. I'm a bit concerned.
0:43:00 > 0:43:03Big issue is their sponge again. They have to do it two times.
0:43:03 > 0:43:07- Do you think they have enough practise?- I think tonight we'll see.
0:43:07 > 0:43:09Perhaps the team which has practised the least
0:43:09 > 0:43:11will be certainly leaving the competition.
0:43:11 > 0:43:14- An hour left, an hour left. - The big finish, yeah?
0:43:14 > 0:43:16- Yes, Chef.- Prove to them you're not ready to go home.
0:43:16 > 0:43:19- I'm just going to go ahead with these peaches.- Yeah, just do it.
0:43:19 > 0:43:21Peach mousses have frozen.
0:43:21 > 0:43:22We have cheesecake bottoms,
0:43:22 > 0:43:25so when we stick them together with the heat of our hands,
0:43:25 > 0:43:28it's going to look like a peach by the time it's finished.
0:43:28 > 0:43:31Because it doesn't seem complicated, everything needs to be perfect.
0:43:31 > 0:43:35- Getting my cream in now, yeah? - Slow down, slow down, slow down.
0:43:35 > 0:43:38- Seriously? - Yeah, I just mean don't go...
0:43:38 > 0:43:40All right, stop.
0:43:43 > 0:43:46- How are those macaroons?- They're OK. - Cremeux, is it better?- Yeah.
0:43:46 > 0:43:49All right, in the next 20 minutes, we're going to stick.
0:43:49 > 0:43:50We've got 45 minutes.
0:43:50 > 0:43:52I'm onto the last marble and I'll get the desserts out
0:43:52 > 0:43:55and then I'll quickly bang out some raspberries and peaches
0:43:55 > 0:43:57- and then I'll glaze and then I'll build, OK?- Yes, Chef.
0:43:57 > 0:43:59Happy with that, Chef?
0:44:02 > 0:44:04All the showpiece would be pointless
0:44:04 > 0:44:06if the dessert doesn't come out.
0:44:06 > 0:44:08- Is it freezing? - It's freezing, yeah.
0:44:08 > 0:44:11We're de-moulding them now and we'll start making the glaze.
0:44:11 > 0:44:12Come on, you little beauty.
0:44:14 > 0:44:15Get a knife, trim it now.
0:44:17 > 0:44:20I've got about 15 minutes before I start putting this together.
0:44:20 > 0:44:22I've got one mousse left to do.
0:44:22 > 0:44:24Whoever's made the peach mousse, just spreading it out now.
0:44:24 > 0:44:26Because it's going to set quick, Chloe, yeah?
0:44:26 > 0:44:27It's not.
0:44:30 > 0:44:33I'm pouring chocolate into ice-cold water.
0:44:33 > 0:44:36It's an effect of branches and twigs on the floor.
0:44:36 > 0:44:38As soon as the chocolate hits the ice-cold water,
0:44:38 > 0:44:40it just sets instantly.
0:44:40 > 0:44:42- They're all right, aren't they? - Yeah, lovely.
0:44:42 > 0:44:45Our glaze needs to be warm.
0:44:45 > 0:44:48I'm happy with it. And it's always pink.
0:44:48 > 0:44:50Pink power. There's your colour, go on.
0:44:50 > 0:44:53- Is there any spots on that side?- No.
0:44:53 > 0:44:55- On time, Bear? - It's getting there, mate.
0:44:58 > 0:45:00This is rubbish. Give me that.
0:45:01 > 0:45:02Give me that, it's rubbish.
0:45:09 > 0:45:11Yes, that's it. Beauty.
0:45:12 > 0:45:15Come for a spray tan?
0:45:15 > 0:45:18This is a mix of white chocolate and cocoa butter,
0:45:18 > 0:45:20with a bit of colouring in it.
0:45:32 > 0:45:34- I've made it- BLEEP- amazing.
0:45:34 > 0:45:35Yes.
0:45:35 > 0:45:38- Tweezers, cooling spray.- If we carry on like this, we'll be finished.
0:45:38 > 0:45:41You have just half an hour now.
0:45:41 > 0:45:42Just 30 minutes.
0:45:42 > 0:45:45Half an hour, girls. Now we can move. Yeah?
0:45:45 > 0:45:48- I don't know whether to move this by myself or not.- What's wrong?
0:45:48 > 0:45:49Guys, I want this up in the next 10 minutes.
0:45:49 > 0:45:51- BOTH:- Yes, Chef.
0:45:51 > 0:45:54- It's happening. - It's happening, boys.- Slowly.
0:45:54 > 0:45:56Wait, wait, wait, I've got my fingers underneath.
0:45:56 > 0:45:58Now I've got my fingers underneath! OK.
0:45:58 > 0:46:02So I think it could do with leaning towards you a little.
0:46:02 > 0:46:04I haven't got much time, you've got seconds. What is it?
0:46:07 > 0:46:11- Fabrice, this is being stubborn. - No, freezer.
0:46:11 > 0:46:13- Fabrice, I've got 20 minutes... - Yeah.- ..to garnish.
0:46:13 > 0:46:15- I don't have time. - No... Do it now.
0:46:18 > 0:46:19Right, let me look.
0:46:24 > 0:46:27- Tweezers.- Negative. - Negative.
0:46:27 > 0:46:28I've got some.
0:46:28 > 0:46:30I'm setting up now, Chef.
0:46:30 > 0:46:32Voila, monsieur!
0:46:32 > 0:46:35Can I just say quick, have we got the wrong idea about this,
0:46:35 > 0:46:36because everyone's done mini things?
0:46:36 > 0:46:38It's not working, Stephen, like that.
0:46:38 > 0:46:40I think we overcooked the cremeux.
0:46:40 > 0:46:43Just... All right, listen to me.
0:46:43 > 0:46:45- Just put a tiny bit like that and do it like that.- Yes.
0:46:45 > 0:46:48Because otherwise, we'll get served nothing.
0:46:52 > 0:46:54I mean, I was hoping it would be a bit more set.
0:46:54 > 0:46:55Guys, we've got ten, yeah?
0:46:55 > 0:46:58- Chris, I need you on building as soon as now.- Chef.
0:46:58 > 0:47:00- Where are the branches? - Fridge.- Fridge, Chef.
0:47:00 > 0:47:02We need to start getting the peaches on in about two.
0:47:02 > 0:47:04All right, coming over.
0:47:04 > 0:47:06- Girls, come over with the dessert. - We need to put the dessert on.
0:47:06 > 0:47:08- Happy with that?- Yeah, go.
0:47:08 > 0:47:11- Are you all right?- Yeah. - Do you need me? No?- No.
0:47:11 > 0:47:13- Are you counting?- That's 32 in total. With this one, 33.- OK.
0:47:13 > 0:47:15So I need another three.
0:47:15 > 0:47:17Start decorating the desserts.
0:47:17 > 0:47:19- Do you want me to start bringing them over?- Yeah, yeah.
0:47:19 > 0:47:20Start bringing them.
0:47:20 > 0:47:21SHE GASPS
0:47:21 > 0:47:23- That's very precarious. - OK, I'm ready to go out.
0:47:23 > 0:47:26- Backs, backs, backs.- Talk to me and tell me where you want it.
0:47:26 > 0:47:28Just put them on the floor. Wherever you want.
0:47:28 > 0:47:29Bear, Chris is going to meringue, all right?
0:47:29 > 0:47:32OK. I'm bringing the sugar.
0:47:37 > 0:47:40Right, out of the way.
0:47:40 > 0:47:42I don't know which...
0:47:42 > 0:47:44Can you move the box?!
0:47:44 > 0:47:47Or move it towards me and we can move the box
0:47:47 > 0:47:49in a direction we need afterwards.
0:47:51 > 0:47:53No, no. Move... Move it over.
0:47:53 > 0:47:56- Did you want it facing the other way?- No, no, no! Just let go.
0:47:56 > 0:47:58- I'll move the box, man. - Yeah, yeah, turn around the box.
0:47:58 > 0:48:00Yeah, afterwards. It's fine, we've got time.
0:48:00 > 0:48:02All right, then we move the box in the direction we want it.
0:48:02 > 0:48:05If you want to adjust the macaroons, then you do that.
0:48:07 > 0:48:09Is that how we need it?
0:48:09 > 0:48:12Right, can you fix that? And I can put those things around it.
0:48:12 > 0:48:14All right?
0:48:14 > 0:48:18- HE EXHALES - I need a drink now.
0:48:18 > 0:48:20They're all really fragile. I'm touching them and they're moving.
0:48:20 > 0:48:22How many on the tree? How many?
0:48:22 > 0:48:25- On the base and the tree.- Yeah. - We've got 15.- How many?- 15.
0:48:25 > 0:48:28- How long have I got? - Two minutes, 15.
0:48:28 > 0:48:30- Let me know where I'm going. - At the back...- Right... Right here.
0:48:30 > 0:48:32- Just near where Chloe is. - Where you are, Chloe, yeah?
0:48:32 > 0:48:34We will finish...now.
0:48:34 > 0:48:37- Bring it all out.- Where? Where? - All over the floor.
0:48:37 > 0:48:39- How many desserts have we got out there?- 25.
0:48:39 > 0:48:41- You've got 25 out there. - So we need another 11.
0:48:41 > 0:48:43Are we done? Are we done?
0:48:43 > 0:48:46- Fabrice is ready for you. - One minute 30, guys.
0:48:47 > 0:48:50- Do you know where you're going, Fabrice?- No.- Are you OK with that?
0:48:50 > 0:48:52- Where am I going?- Here, here, here. This is the front.
0:48:52 > 0:48:55You're facing that way. Careful, Fabrice!
0:48:55 > 0:48:57Walk like a fairy. Careful, careful, careful!
0:48:57 > 0:48:59- HE GROANS - Are you OK?
0:48:59 > 0:49:01Yeah, but that's a problem. That's not balanced - this thing.
0:49:01 > 0:49:04- Ah,- BLEEP.- The grass is not balanced at all, guys.
0:49:04 > 0:49:07One minute left.
0:49:07 > 0:49:10Get more. No, that's not going to work.
0:49:10 > 0:49:12We've got the chocolate things to go on, remember?
0:49:12 > 0:49:15- Bark, get the bark. - Bark, bark, bark.
0:49:18 > 0:49:21- Jack, I think we're missing one. - Four, eight, 12, 16.
0:49:22 > 0:49:26Get one. That side.
0:49:26 > 0:49:27BLEEP.
0:49:30 > 0:49:33- Can I put it here?- Yeah, yeah. - Is it going to stay?
0:49:34 > 0:49:37OK, guys, your time is up.
0:49:37 > 0:49:39Amazing.
0:49:39 > 0:49:40- BLEEP.- What?
0:49:40 > 0:49:43- What?- It's fine, it's fine.
0:49:54 > 0:49:56So it's definitely a swan.
0:49:56 > 0:49:59I'm really worried about ours falling over, Fabrice.
0:49:59 > 0:50:00Thank you.
0:50:03 > 0:50:06So that'll be... Whatever her name is, the opera singer.
0:50:08 > 0:50:09That'll be Melba.
0:50:18 > 0:50:22Five stunning peach Melba showpieces made in just four hours.
0:50:31 > 0:50:33It's a bit too dark. We need colour.
0:50:33 > 0:50:36I think we need colour. That one's fantastic.
0:50:36 > 0:50:38We went all out on that, so...
0:50:38 > 0:50:40Everyone's looks...wow.
0:50:40 > 0:50:42Liam, Chris, Bear,
0:50:42 > 0:50:44I'm getting swan.
0:50:44 > 0:50:47This catches my eye. I love the presentation.
0:50:47 > 0:50:48I love the shine.
0:50:57 > 0:50:59What was that look?!
0:50:59 > 0:51:00Because I got peach. Pow!
0:51:00 > 0:51:03This is what I'm really looking for.
0:51:03 > 0:51:05Then, I think your sponge underneath,
0:51:05 > 0:51:07some looks a little bit thicker than others.
0:51:07 > 0:51:09I think I've got one which was quite thin,
0:51:09 > 0:51:11so, therefore, I don't have any texture.
0:51:11 > 0:51:14The mousse is a bit lumps and bumps and when you look at it,
0:51:14 > 0:51:16it's split and it's not smooth at all.
0:51:16 > 0:51:19I loved the compote. The acid's come in - beautiful.
0:51:19 > 0:51:22We haven't got time to try the reed or the marble chopping board,
0:51:22 > 0:51:24but well done with that as well.
0:51:28 > 0:51:31Hmmm, mousse.
0:51:35 > 0:51:39Do I feel the connection with peach Melba?
0:51:39 > 0:51:40Not quite.
0:51:40 > 0:51:43It brings me closer to a Halloween theme.
0:51:43 > 0:51:46I've got that lady in black, spooky kind of approach
0:51:46 > 0:51:48you had to your piece.
0:51:48 > 0:51:50Ah!
0:51:56 > 0:51:58Well done.
0:51:58 > 0:51:59That's how you do it.
0:51:59 > 0:52:02- Are you going to eat the whole thing?- With this, I could.- Wow.
0:52:02 > 0:52:05It's really nice. Very elegant, very feminine peach.
0:52:05 > 0:52:08Raspberry coulis, which brings a lot of flavour.
0:52:08 > 0:52:10I like the texture and the crunchy at the bottom.
0:52:10 > 0:52:13Ah, I could have the whole plate.
0:52:13 > 0:52:15I'm not too sure with the raspberry that's on the top.
0:52:15 > 0:52:18I can taste your peach, I can taste your compote,
0:52:18 > 0:52:21I can taste your crunchiness, but when I eat them as a whole
0:52:21 > 0:52:23with the raspberry, the raspberry takes away,
0:52:23 > 0:52:24straight away, the peach.
0:52:24 > 0:52:26If you could have put the sauce by the side,
0:52:26 > 0:52:28it could have worked better for me.
0:52:44 > 0:52:46It is the only piece today
0:52:46 > 0:52:49which is made totally of sugar, no chocolate.
0:52:49 > 0:52:52There is no hiding place with sugar.
0:52:52 > 0:52:55You can't actually go back, like with chocolate, and shave it off.
0:52:55 > 0:52:58So, for that, I commend you.
0:53:01 > 0:53:03Very soft.
0:53:04 > 0:53:07Do you want to put the plate a bit closer?
0:53:07 > 0:53:09If I can get it on the plate.
0:53:11 > 0:53:13Oh, dear.
0:53:14 > 0:53:17It's going to be a bit tricky. Whoops.
0:53:24 > 0:53:28Chef, it's so uninteresting to eat it.
0:53:28 > 0:53:32I can't taste the peach, and the sponge is too dry as well.
0:53:32 > 0:53:35I was disappointed. I'm sorry.
0:53:35 > 0:53:38The macaroons don't bring anything to the plate and, as there is
0:53:38 > 0:53:40nothing inside to continue the story,
0:53:40 > 0:53:43I'm lost a little bit with the presentation.
0:54:01 > 0:54:04Does this speak peach to you, at long last, Benoit?
0:54:04 > 0:54:08It takes me to a Tim Burton kind of movie.
0:54:08 > 0:54:10It brings a smile. That's great.
0:54:10 > 0:54:12I have to applaud the three of you today.
0:54:12 > 0:54:16The energy you have is totally different from yesterday.
0:54:16 > 0:54:18- Oh! - HE LAUGHS
0:54:23 > 0:54:25Ah!
0:54:28 > 0:54:31Raspberry, yes.
0:54:31 > 0:54:33- Peach, no.- OK.
0:54:33 > 0:54:35It's because you've controlled the sugar.
0:54:35 > 0:54:37It's not overpowering any flavour
0:54:37 > 0:54:40but also a slight amount of sugar will enhance the flavour.
0:54:40 > 0:54:42So the raspberry take over because the raspberry is very sharp.
0:54:42 > 0:54:45I would have wished there was a little bit more texture,
0:54:45 > 0:54:46all the elements inside.
0:54:46 > 0:54:50That dessert is a great idea to begin with but it needs be tuned.
0:54:50 > 0:54:53I do taste the peach. It's quite pleasant.
0:54:53 > 0:54:55And you got a "quite pleasant" from Cherish,
0:54:55 > 0:54:57so that anyone else's "absolutely fantastic".
0:55:08 > 0:55:10Well, where should I start?
0:55:12 > 0:55:15I could not see the link with the peach Melba
0:55:15 > 0:55:17and you didn't give me finesse.
0:55:17 > 0:55:20- It's very harsh. - It's very simplistic.
0:55:20 > 0:55:21Perhaps, yesterday you struggled to finish off,
0:55:21 > 0:55:24so you simplified a little bit today. What do we do with this?
0:55:24 > 0:55:26- Do we have it straight? - Spread it all over the cake.
0:55:26 > 0:55:28- What are they going to spread? - The sauce.
0:55:28 > 0:55:30Added to the syrup was peach schnapps,
0:55:30 > 0:55:33- there with some cinnamon in there. - That's a nice touch, in my opinion.
0:55:39 > 0:55:43I can taste the peaches. I can taste the raspberries.
0:55:43 > 0:55:45I feel as if there's a "but" coming up.
0:55:45 > 0:55:49There is that chocolate element, which I'm not won over with.
0:55:49 > 0:55:51It's a little bit mono-textural.
0:55:51 > 0:55:54- The crumble on the top? - Chocolate soil.- Chocolate soil.
0:55:54 > 0:55:57It brings a little bit of texture but, then again,
0:55:57 > 0:55:59it brings also a lot of cocoa.
0:55:59 > 0:56:00The look is a bit messy.
0:56:00 > 0:56:03I can see that the mousse is sliding off from the peach.
0:56:03 > 0:56:06The soil is everywhere. You put so much on top.
0:56:06 > 0:56:08The cocoa actually overpowers.
0:56:08 > 0:56:11I would have not add to much flavour to the peach.
0:56:11 > 0:56:13You want to keep it as simple, as sexy
0:56:13 > 0:56:16- and as tasty as possible. - A sexy peach?
0:56:16 > 0:56:18A sexy peach.
0:56:18 > 0:56:20What a shame.
0:56:29 > 0:56:32'For the showpiece, 60 points are available.
0:56:32 > 0:56:34'Once added to yesterday's points, the team with the lowest
0:56:34 > 0:56:38'overall score out of 100 will have to leave the competition.'
0:56:40 > 0:56:43Oh, my God. I'm going to be sick.
0:56:45 > 0:56:48'But who's guaranteed their place in the next round?'
0:56:49 > 0:56:54In first place, with a score today of 37 out of 60,
0:56:54 > 0:56:59giving you a combined total of 60 out of 100 is...
0:57:00 > 0:57:01..Paula's team.
0:57:01 > 0:57:03APPLAUSE
0:57:06 > 0:57:09'Also through are Liam's team with 57
0:57:09 > 0:57:11'and Stephen's team with 42.'
0:57:13 > 0:57:15There is only one place left.
0:57:15 > 0:57:17So in no particular order...
0:57:17 > 0:57:23Fabrice's team, the judges today awarded you 25-and-a-half points out of 60,
0:57:23 > 0:57:28giving you a combined total of 38-and-a-half out of 100.
0:57:28 > 0:57:31And Jack's team, the judges today awarded you...
0:57:33 > 0:57:38..28 points out of 60, giving you a combined total of 34-and-a-half out of 100.
0:57:38 > 0:57:42So that means, sadly, Jack's team will be going home today.
0:57:46 > 0:57:49- Unlucky.- Come on. It was hard, I know.
0:57:49 > 0:57:52'Four points off of Fabrice's team, which is annoying,'
0:57:52 > 0:57:54but I'm proud of them, definitely. I'm proud of all of us.
0:57:54 > 0:57:56It takes a lot to do something like this.
0:57:56 > 0:58:00The only thing you're missing is competition experience.
0:58:00 > 0:58:01'We learnt a lot from this.'
0:58:01 > 0:58:04We should have played it very safe for the first round, I think.
0:58:04 > 0:58:06- Well done. - You pulled it off today, anyway.
0:58:06 > 0:58:08'We're going to learn from what happened.'
0:58:08 > 0:58:12So we are given another opportunity to, hopefully, improve.
0:58:13 > 0:58:19I need a drink like yesterday. Amazing, I can't believe it! Let's go to the pub!
0:58:21 > 0:58:24So, sadly, Jack's team have lost their place in the competition
0:58:24 > 0:58:27but join us next week to see how the remaining four teams
0:58:27 > 0:58:31get on with an array of petite gateaux and gateau de mariage,
0:58:31 > 0:58:35or wedding cake to you and me. It could all end in tears.
0:58:35 > 0:58:38That's all at the slightly later time of next week.
0:58:39 > 0:58:41Next time on Creme De La Creme...
0:58:41 > 0:58:44- My hand is shaking.- Everything can go wrong with an eclair.
0:58:44 > 0:58:47- I'm not quite sure what's gone wrong with them, unfortunately.- Oh.
0:58:47 > 0:58:48Bring this Mont Blanc to the next level.
0:58:48 > 0:58:50I don't want soggy meringue.
0:58:51 > 0:58:53It's OK, let's go.
0:58:53 > 0:58:56Can you imagine they make a wedding cake and it starts to topple...
0:58:56 > 0:58:58- and it starts to fall... - Are you OK?
0:58:58 > 0:58:59..and there we go?
0:58:59 > 0:59:01Now this is too heavy.