Episode 1 Bake Off Creme de la Creme


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The kitchen is spotless and pristine - that won't last long -

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and the ovens are primed,

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ready for the first five teams to showcase their precision,

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passion and overall patisserie prowess

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in a bid to be crowned creme de la creme,

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or, as they say in France, the cream of the cream.

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Ten incredibly talented teams of pastry chefs from across the country

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are about to put their professional reputations on the line.

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-Right, guys, work hard.

-Yes, Chef.

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In the world's toughest bake off...

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Guys, I'm dripping blood all over the place here.

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..they'll craft exquisite cakes, stunning desserts

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and edible centrepieces that have to be seen to be believed.

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Oh, my heart. I can't deal with this.

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Everything they create will be judged

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by two of the world's most successful head pastry chefs...

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-My God.

-Here she is.

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..Cherish Finden and Benoit Blin.

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Patisserie is an art. It's about showmanship, craftsmanship,

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beauty and elegance.

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This year, competition will be very tough.

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Are they going to bring me something to wow me? Let's see.

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Every pastry will be meticulously marked.

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And after every heat...

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We could do with a bit of luck.

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..the lowest-scoring team will have to leave the competition.

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Never sweated so much in my life.

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Tonight we meet our first five teams...

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Yes.

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..as they quickly discover...

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We will finish now.

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..that Cherish and Benoit want nothing short of perfection.

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Hm-mm.

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I award you one and a half points.

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One and a half?

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So, which team can assemble

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French patisserie's most intricate miniatures?

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-Jack, how is it going?

-Not great.

-Oh, hope it was nothing I said.

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Who can construct an epic interpretation

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of the classic peach Melba?

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Can you move the box?

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Have we got the wrong idea about this?

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And who can make it through to the next round.

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and go on to be crowned...

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-Where am I going?

-Here, here, here.

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..creme de la creme?

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Grass is not balanced at all.

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I need a drink now.

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This year we're at Firle Place, a beautiful country estate in Sussex

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with a back garden of some 5,000 acres.

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It's stunning and the most perfect backdrop

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for the most exquisite patisserie.

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Our first five teams of professional pastry chefs are about

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to face the toughest two days of their careers.

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-I am so...

-Nervous.

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Cherish and Benoit have kindly set two almost impossible challenges.

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Oh, my God, that's him.

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They're worth a total of 100 points,

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and whoever scores the least will be out of the competition.

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Good morning, Chefs. And welcome.

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Now, we start today with miniatures.

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We want two different types of pastries, and we would like

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a mere 36 of each,

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and Benoit will fill you in on

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which miniature you've chosen. Benoit.

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So, I've chosen Napoleon, which also is called a millefeuille.

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But as a French man I will take any excuse to say Napoleon.

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It's a multi-layered flaky puff pastry filled with

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a custard or cream.

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Funny how there's no French pastry called Waterloo.

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-Not yet.

-Still... Just saying.

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Cherish, perhaps you'd like to tell us what you've chosen.

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I have chosen moka au cafe.

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Traditionally, it is layer of sponge

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with multilayer of chocolate

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and coffee filling.

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And remember, Chefs, I've brought my ruler back.

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She is back, and so is her ruler.

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You have 40 points available in this round.

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You have three hours, and your time starts now.

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Recipes.

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All right, so a good start, guys. Work clean all the time, yes?

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Yes, Chef.

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The first challenge, miniatures -

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miniatures being the core skill of the pastry chef,

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where you will have to be precise

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and very organised as a team.

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The criteria for this competition are the same that we use

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in worldwide competition in pastry. We do not award points easily.

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Scoring halfway points will mean that you already achieve

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a great deal.

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Scoring maximum points will mean you've created something

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which blow our mind away.

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By asking for two batches of identical layered miniatures

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in just three hours, Cherish and Benoit will quickly discover

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just how far these professionals can be pushed.

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With moka au cafe, every layer has to be very clearly defined.

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If it is not precise, that will lose points,

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and, of course, if they do not produce 36 pieces,

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they will lose points.

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Time management is a big issue.

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In the yellow kitchen,

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everything has to be run by team captain, Fabrice...

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Happy, monsieur?

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..who isn't short on Gallic flair.

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Perfect. Perfect. I feel like I'm an artist.

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I like the arty part of the patisserie.

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Patisserie is a balance between science and art.

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You want your dough to be about 26 degrees.

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Fabrice is patisserie tutor at Leeds City College.

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To complete his team, he's enrolled fellow tutor Kevin

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and one of his students, 18-year-old rising star Chloe.

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How Fabrice wants it doing... Fabrice will get that done,

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so, like, yeah, it's good to work with Fabrice.

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I feel I'm digging a bigger hole,

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and I'm not going to get out of that!

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Fabrice's relatively simple moka au cafe

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will contain layers of chocolate ganache,

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coffee mousseline and a chocolate sponge glazed with white chocolate.

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-Fabrice, hi.

-Hello.

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As people can probably tell from your accent, you're from Leeds(!)

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Yes, I am. I'm from the French part of the Yorkshire.

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It's more...

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I've never come across Yorkshire people who speak with that accent.

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What do you think about your competitors?

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-Who do you think are going to be the ones to watch?

-I would say this guy.

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Maybe experience of being here last year could be an advantage.

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In the blue kitchen...

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-Oven on to 160?

-Yes, Chef.

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..two of last year's semifinalists have reported back for duty.

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-Is the joconde in, Chef?

-It's gone in.

-Thank you.

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Captain Liam and his team-mates, Bear and new recruit Chris,

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are all chefs in the Armed Forces.

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There you go, sir. Enjoy.

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They've never had any formal training in patisserie,

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but, led by Liam, they've won competitions

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against professional pastry chefs all over the world.

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'I definitely would like to think we can go further than what we did last year.'

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Can't say it on TV.

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Liam's moka au cafe will be filled with coffee buttercream

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and chocolate mousse on a coffee joconde base.

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What does that mean? Joconde?

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Joconde is basically a type of sponge.

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So, to make this I've creamed sugar and butter.

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I've added some egg yolks, melted some chocolate and some cocoa nibs.

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So how does this environment contrast with what you're used to?

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Our day-to-day jobs we get, like,

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400, 500, 600 people down the servery three times a day.

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-Blimey. So they don't get this?

-They don't get this all the time,

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unfortunately, no.

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300 or 400 military lads... Slices will be tricky.

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Yes. Not something I'd like to take on, if I'm honest.

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So everyone is slightly wary of you. They think you're the favourites

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cos you benefit from having been here last year.

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I'm not too sure about that.

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The team in the purple kitchen

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have never competed in any patisserie competition before.

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But captain Jack's recipe for moka au cafe doesn't lack confidence.

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We're going for nine layers rather than five.

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We've got a lot of flavours, a lot of textures.

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Head chef Jack and team-mates Ali and Marco

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deliver stunning desserts to diners

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at one of London's most exclusive restaurants -

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Quaglino's in Mayfair.

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We get loads of famous clients through the door.

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-David Beckham. Prince Harry.

-Joan Collins.

-Joan Collins.

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-Saturday night we can do 500 covers.

-In an hour.

-Easily.

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-Yes, in an hour!

-The pressure is not an issue.

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Jack's nine-layer multistorey moka

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has crunchy feuilletine, joconde,

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chocolate ganache, praline cremeux,

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a coffee mousse, a chocolate mousse,

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chocolate glacage,

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and Marco is making two layers of chocolate roulade.

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Chocolate roulade is a type of French sponge.

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It's just a really thin layer. That's what we need.

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It's all about ambition and wanting to push yourself further.

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You might as well just go all out and give it your best shot.

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Put it in the oven.

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Probably just twice as much work just regarding the layering, so...

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-Bear, how far are you off with that?

-Setting in the freezer, Chef.

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With so little time to complete the moka au cafe,

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the teams are using professional blast freezers

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to rapidly chill each layer...

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Yellow tabs, yellow tabs.

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..so they can add the next as quickly as possible.

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So that doesn't fit in.

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What? You are joking.

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Move out the way. Move out of the way.

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No!

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Right. Back over. Take two of those trays.

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Fabrice's team have been building their mokas on fridge trays

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by mistake. And they're too large for the freezer.

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These don't fit in the blast chillers. They're too wide.

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Oh.

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BLEEP.

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And as their layers aren't set, their mokas can't be moved.

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Why? That's just daft.

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So now what we have to do is semi-set them in the fridge

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and then transfer them and get them into the blast chiller.

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We've got three different elements that we need to set.

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By that happening, it can put us back five, ten minutes.

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That could be the difference.

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This is going to take, like, three times longer.

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In the red kitchen...

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Right. I'm already lost.

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So, what are we doing now?

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..are Stephen's team.

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-All right, Stephen?

-Hello.

-How is it going?

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-Yeah, all good, thank you very much.

-Yes? Everything...?

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That sounded very confident. What makes your team different?

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We come from an organic farm,

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so for this competition we use as much organic as we can.

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And organic isn't just another word for expensive?

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Well, it is expensive.

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Stephen, Bogdan and James

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work at the tranquil haven that is Daylesford Organic Farm.

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-What's this? This is the...?

-Beetroot.

-Beetroot, yeah.

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Stephen was recently crowned 2016's Craft Guild Pastry Chef of the Year.

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Stephen has always been somebody to look up to.

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So when I was invited to do something like this with him,

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I couldn't have been any more honoured.

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Their moka has layers of light chocolate sponge,

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coffee buttercream, chocolate ganache

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and a base that should give some added crunch.

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In this bowl we've got some lovely organic cashew butter

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with some 55% organic chocolate.

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It's about adding texture.

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And the cashew really lifts the flavour as well.

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James is also hoping to lift the flavour of the joconde

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with an organic coffee liqueur syrup.

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You have a taste of that.

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The coffee is really coming through now.

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More coffee. What do you think?

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Taste that.

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In the green kitchen, undeterred by failing to get through

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the first round last year, Paula is back as captain of a whole new team.

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Are you all right, girls?

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-Yeah, we're fine.

-Ji Sun never replies.

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She's always in the zone.

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-Ji, are you OK?

-Fine.

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I'm from Brazil. Gimena is from Argentina. Ji Sun is Korean.

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Based behind the scenes in the City of London,

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Paula and Gimena provide high-end patisserie to corporate clients.

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Ji Sun is head chef of a restaurant

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in Britain's tallest building.

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'I think we know what we're doing.'

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Just be calm, don't panic, don't shout at the leader.

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Paula's moka will feature vanilla and tonka bean joconde,

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chocolate and orange ganache,

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and chai tea and espresso mousses.

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We are putting all our bets in the taste.

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We chose very strong profile flavours.

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Building layer by layer,

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hopefully they will be set on time.

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-Just checked it. It's cold.

-Fab.

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As well as Fabrice's team,

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the battle to build and chill layers has claimed another victim.

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-How long has that been in?

-Two minutes, 47.

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One of Jack's nine layers has overbaked.

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-It's never going to come off.

-It's too cooked. Let's go.

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Another two trays. Spray the mat.

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That was the roulade. I'm not used to these ovens, so it's overcooked.

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It's gone hard. So we need to move, mate.

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Go to the bin and just scrape it in the bin.

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-Let's go. Come on.

-Get another one in the oven as soon as possible.

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If perfecting 36 mokas au cafe seems barely possible...

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Oh, my days.

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..the teams have another pastry to occupy them -

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Benoit's Napoleon.

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Napoleon - my favourite man -

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is actually not just a guy.

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There are many aspects where they can lose points with this challenge.

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We don't want the filling to go out and be squidgy,

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but the puff pastry is the key.

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Within three hours it will require the perfect strategy

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to make sure it's flaky and baked properly.

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How is your pastry, Ji?

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Yeah, I'm going to...

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It's very rushed. I've lost a lot of layering.

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-First lot going in the fridge, Chef.

-Merci.

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The pastry is a really big challenge on this one.

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So the Napoleon really comes down to how that pastry comes out.

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Liam's Napoleon will boast fillings of creme patissiere

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and raspberry chiboust,

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topped with a traditional feathered fondant.

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And rookie Chris has developed a maverick technique

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for quickly layering their puff pastry.

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Normally it'd be folded, but because we've only got three hours

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to do the challenge, we've decided to roll it.

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So then when you roll it out you get all the layers compressed into one.

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-Is that the final one you're on now?

-I've got three more.

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There's two already done.

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Meanwhile, in the red kitchen,

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Stephen has put Bogdan in charge of their Napoleon.

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I am very comfortable to make this puff pastry,

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because I make, a lot of time, this.

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For their organically correct Napoleon,

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layers of blackcurrant jam, creme patissiere and chocolate mousse

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will be sandwiched between layers of puff, a la Bogdan.

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It's going well, this puff, I hope.

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This one is doing normal turns.

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Instead of giving all the turns, they're going to roll.

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That's going to be interesting to see.

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Unless the teams spend precious minutes chilling each turn,

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their pastry won't flake.

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-The next stage is mousseline, yeah?

-Sorry.

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And having already lost time with their moka au cafe,

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Fabrice's team's recipe for Napoleon

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doesn't exactly look like it'll speed things up.

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We went for a chocolate puff pastry.

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Chocolate is one of the elements I like the most of the patisserie.

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Fabrice's artistic flair has led to an unorthodox chocolate Napoleon.

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Filled with raspberry ganache, it's round, not rectangular,

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and even has a layer of chocolate sponge.

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We are looking for flaky, crispy pastry, and you put a sponge?

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-It's part of the layering.

-But is it going to be flaky enough?

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It depends what you really want.

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I want a Napoleon. Flaky Napoleon.

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-How many turns are you doing?

-I've done a book turn.

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I am going to do two single turns now. Leave it to rest.

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The ten minutes lost at the beginning

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are putting me behind now.

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During the scramble to turn and chill pastry...

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Two hours. Where did the hour go?

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..the teams also have to find time to prepare

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the Napoleon's fillings...

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How are we doing?

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INDISTINCT

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Do a bit more.

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..and decorations.

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Try to bring up a little bit of our flavours back home,

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Gimena and I.

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So we made a mix of mango, passion fruit.

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Layers of puff pastry sit between a pistachio praline mousse

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and a mango and passion fruit cremeux

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with a delicate layer of white chocolate to finish.

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Ji Sun is making the top for the Napoleon.

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We have the inspiration from the fondant,

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but we didn't want to use more sugar,

0:15:380:15:40

so we're doing it in chocolate, but she managed to get the same effect.

0:15:400:15:43

Because it is going to be the top it needs to be very thin,

0:15:430:15:45

so it's extremely delicate.

0:15:450:15:47

But when it comes to the Napoleon's finishing touches,

0:15:470:15:50

Jack's team have more to perfect than most.

0:15:500:15:53

We've got meringues on top to decorate, and fresh raspberries,

0:15:530:15:56

flowers, micro herbs,

0:15:560:15:58

lemon curd and a cremeux of white chocolate Chantilly to finish.

0:15:580:16:01

Six elaborate and individually created finishing touches

0:16:010:16:04

are actually just the beginning

0:16:040:16:06

of Jack's frankly rather ambitious Napoleon.

0:16:060:16:09

-So we've got... On the base we've got raspberry sherbet mousse.

-Yeah.

0:16:090:16:12

Fresh raspberries. Then you've got another puff pastry.

0:16:120:16:15

-Then you've got your lemon cremeux.

-Yeah.

0:16:150:16:17

Lemon and white chocolate. And you've got another puff pastry.

0:16:170:16:19

-Yeah.

-And then you've got different meringues, flowers.

-That's not...

0:16:190:16:23

-strange why you are actually behind a little bit.

-Exactly.

0:16:230:16:26

-You've got yourself a big task ahead of you.

-I know, it is.

0:16:260:16:29

So, yeah, it's...

0:16:290:16:30

-OK...

-Wow.

-It's a bit...

0:16:300:16:32

OK. You go.

0:16:340:16:36

You have one hour to go.

0:16:380:16:40

-First three lots of pastry going in, Chef.

-Thank you.

0:16:400:16:43

The teams now face a terrifying to-do list.

0:16:430:16:46

-Making sure we are all sharp on them layers, yeah?

-Yes, Chef.

0:16:460:16:49

For their mokas, layer after layer must be set.

0:16:490:16:52

I'm just putting the joconde layer.

0:16:520:16:54

Just kind of heads down at the moment.

0:16:540:16:56

And their pastry and fillings need to be ready for their Napoleons.

0:16:560:16:59

We're really far behind.

0:16:590:17:01

Just trying to get all the elements in the oven, out of the oven,

0:17:010:17:03

lower it, up a bit, macaroons, meringues, puff pastry, four different sponges.

0:17:030:17:08

Nothing is really ready, to be honest.

0:17:080:17:11

I don't know. Are you on the glacage?

0:17:110:17:13

Are you doing the glacage?

0:17:130:17:15

INDISTINCT

0:17:150:17:17

I am very concerned with Jack's team.

0:17:170:17:19

They've got too much components.

0:17:190:17:21

Now they have to make compromise.

0:17:210:17:23

-I am so far behind.

-Me, too.

0:17:240:17:26

We're not going to get this done.

0:17:260:17:28

-I'm a bit behind, Chef.

-Yeah, just keep pushing on, guys.

0:17:330:17:36

How are we doing? Right, so, glaze.

0:17:360:17:39

Do me a favour and just put a probe in the glaze

0:17:390:17:41

and see how it is.

0:17:410:17:42

We need to be, like, 35 degrees at least, something like that.

0:17:420:17:45

No... No...cooler.

0:17:450:17:48

But not all the teams are ready to glaze.

0:17:480:17:51

We put them onto smaller trays, got them in the blast chiller,

0:17:510:17:54

and they've set really nicely.

0:17:540:17:55

I'm just piping on the mousseline layer and then this will go

0:17:550:17:58

in the blast chiller.

0:17:580:17:59

Fabrice, check the amount of that mousseline. Are you happy?

0:17:590:18:01

-You need to spread it quick.

-I know. But I'm trying to get this done.

0:18:010:18:04

At least you've got something. I've got nothing at the moment.

0:18:040:18:07

The Napoleon - we can't start the layering until the pastry is ready.

0:18:070:18:10

Usually I would leave it ten minutes.

0:18:100:18:12

I'm going to leave it five.

0:18:120:18:13

So it won't be as crispy as I would like it.

0:18:130:18:16

OK, two minutes more.

0:18:160:18:18

Executive decision, guys.

0:18:180:18:19

Yeah, mate.

0:18:200:18:22

Giving a little bling to our moka.

0:18:290:18:32

Girls, pastry, right in the freezer, now.

0:18:320:18:35

We need to start piping. Go, go, go.

0:18:350:18:37

30 minutes left, Chefs.

0:18:380:18:41

Attention to detail there, guys, yeah?

0:18:410:18:43

-ALL:

-Yes, Chef.

0:18:430:18:44

It's now just slowing down and taking that time and making sure that perfection is reached.

0:18:440:18:48

Instead of having a nice flakiness

0:18:530:18:54

it's going to have more of a chewy texture,

0:18:540:18:57

and it's really not what I want.

0:18:570:18:58

James, give me a small knife, please.

0:18:580:19:00

A small...knife.

0:19:000:19:03

-OK there?

-Yeah. You?

-Yeah.

0:19:030:19:06

The ruler would work much better if I could stop shaking.

0:19:060:19:09

Take the moka out. James.

0:19:090:19:10

-What was that?

-Take the moka out. Moka.

-Oh.

0:19:100:19:13

There's only two layers.

0:19:130:19:15

How far are you off?

0:19:150:19:16

Last row, mate.

0:19:160:19:18

-One bit's slightly under.

-Slightly.

0:19:220:19:24

-Raw, man.

-BLEEP.

0:19:250:19:28

We're not going to get anything up.

0:19:280:19:30

Jack's puff pastry still hasn't puffed.

0:19:300:19:33

We're not going to get anything done. Not possible.

0:19:330:19:36

And only five of his nine moka layers have set.

0:19:360:19:39

-Don't get upset. It's fine.

-Come on. Um...

0:19:390:19:41

Is there glacage? Have we got glacage?

0:19:410:19:44

Yeah, that's it.

0:19:440:19:46

-It's too hot.

-Have you got gelatine in it?

-No.

0:19:460:19:49

SHE SIGHS

0:19:490:19:50

-It's...

-What do we do?

0:19:500:19:52

Got nothing.

0:19:520:19:54

We're never going to get it finished. None of it.

0:20:030:20:05

We'll smash it for tomorrow. That's all we can do.

0:20:050:20:08

-Let's just clear up, I think.

-Yeah?

-Yeah, I think so.

0:20:080:20:11

You have 15 minutes left now. 15.

0:20:120:20:17

Come on, boys. Come on!

0:20:170:20:19

So this is just a glaze. We'll make sure we put something up.

0:20:190:20:22

Jack's team is a little bit in a panic mode at the moment,

0:20:270:20:29

so they really need to produce something for us to be able to mark.

0:20:290:20:33

An empty tray is just going to score a flat zero.

0:20:330:20:35

Is there anything we can try, or at least try and de-mould cafe moka?

0:20:370:20:40

-I don't think we'll be able to remove it.

-We must have something.

0:20:400:20:43

I'll give it a go, let's try one now.

0:20:430:20:45

-Come on, guys, let's finish with a bang here.

-Yes, Chef.

0:20:470:20:50

The plan is to do more of these and to make a, hopefully,

0:20:500:20:54

whipped cream of some sort. Sorry.

0:20:540:20:56

To decorate on top at the very least.

0:21:000:21:03

I'm confident.

0:21:040:21:06

-It might not be finished, but bring something to us, yeah?

-Will do.

-Thank you, guys.

0:21:060:21:10

-The glaze isn't 100% set.

-We've got nothing else, so...

0:21:150:21:18

Putting it on a tray. Help us put it on a tray. Go, go, go, go.

0:21:180:21:22

-Jack, how's it going?

-Not great.

-Oh.

0:21:220:21:25

I hope it's nothing I said.

0:21:250:21:26

-That's a disgraceful pastry, Chef.

-If you don't laugh, you cry.

0:21:270:21:30

We haven't even got them on the tray.

0:21:300:21:32

-Quickly, just neaten up where you can.

-Time is now up.

0:21:320:21:36

This is done.

0:21:360:21:37

Put down your utensils and walk away from your layered slices.

0:21:370:21:42

We need to do better tomorrow.

0:21:490:21:50

OK.

0:21:530:21:55

In just three hours, our teams have made almost 300 layered miniatures.

0:22:040:22:09

-We've done something even...

-I do the first puff pastry...

-No, you done great.

0:22:110:22:16

We tried.

0:22:160:22:18

Did they? No, they look good.

0:22:220:22:24

So, it's the moment of truth.

0:22:240:22:26

It's Paula's team to go first,

0:22:260:22:27

if you would like to bring your moka au cafe slices and Napoleons to the table.

0:22:270:22:33

Paula's team's Napoleons are filled with a pistachio and praline

0:22:350:22:39

and mango and passion fruit cremeux.

0:22:390:22:41

Their mokas au cafe feature layers of chocolate orange ganache and a

0:22:410:22:45

chai tea and espresso mousse.

0:22:450:22:47

Well, the square is nicely cut. It is 3.5 over here.

0:22:530:22:57

And then it is four centimetre over here. And this is 4.5.

0:22:570:23:01

So I think it's quite inconsistent in terms of the height.

0:23:010:23:04

You have taken classical decor into a different place,

0:23:040:23:08

using a modern twist on it, so well done.

0:23:080:23:11

-Cooked?

-We've got the bottom part which is undercooked.

0:23:160:23:20

But the middle one is perfectly cooked.

0:23:200:23:22

I really like the passion and mango, really acidic,

0:23:220:23:24

bring out the flavour.

0:23:240:23:26

Chocolate, coffee and orange. You're flying. And the tea element.

0:23:330:23:37

You've got the spiciness in there,

0:23:370:23:39

but blended very well with your orange and chocolate.

0:23:390:23:42

Texture, though, it's all the same kind of creamy,

0:23:420:23:45

pasty kind of texture. But the flavour, really, really good.

0:23:450:23:48

-Well done.

-Thank you.

0:23:480:23:49

Time to call in the military. Liam and co.

0:23:570:24:00

Liam's team's mokas au cafe feature a coffee jaconde sponge with coffee buttercream.

0:24:000:24:06

And their traditional fondant topped Napoleons are filled with

0:24:060:24:09

creme patissiere and a raspberry chiboust.

0:24:090:24:12

Very neat. Very regular.

0:24:120:24:14

The final little touch of the presentation makes it very elegant.

0:24:140:24:18

Coffee is there. Chocolate is there. You kept it simple.

0:24:250:24:29

It's too buttery on my palate. And also you cannot see the layering.

0:24:290:24:34

We really like the technique to simplify the folding of the

0:24:400:24:44

puff pastry. But... Uh-uh! The inside is slightly wrong.

0:24:440:24:49

So you lose the flaky pastry.

0:24:490:24:52

As for the filling, it's just gummy and very sweet as well.

0:24:520:24:56

I'd like some acidity.

0:24:560:24:57

-I agree with everything they've said.

-Yeah, you can't doubt them.

0:25:040:25:07

Fabrice's team's mokas au cafe consist of coffee syrup sponge,

0:25:080:25:12

chocolate ganache and coffee mousseline.

0:25:120:25:15

Their Napoleon is made with chocolate puff pastry and chocolate sponge

0:25:150:25:19

and raspberry ganache.

0:25:190:25:22

You did not hit the brief. We have 32.

0:25:220:25:25

-Oh.

-BLEEP.

0:25:250:25:27

It's messy.

0:25:290:25:31

Will I serve this from my restaurant? It's a no for me.

0:25:310:25:35

-It'd be a no for me as well.

-Yeah.

0:25:350:25:36

There is a scent of coffee. A bit stronger would have been nice.

0:25:400:25:42

But it's all mono texture. Everything is the same.

0:25:420:25:46

When I eat it as a whole, sugar, sugar, sugar.

0:25:460:25:48

Oh.

0:25:510:25:52

-That's not cooked, is it?

-I know.

0:25:540:25:56

Nice, intense raspberry flavour, and strong chocolate flavour as well.

0:25:590:26:02

The texture of the ganache, a little bit grainy.

0:26:020:26:05

The sponge is just soggy.

0:26:050:26:08

The next time we want a moka, we'll just go to Costa.

0:26:120:26:16

And so to Stephen's team.

0:26:160:26:19

Stephen's team's organic Napoleons are filled with blackcurrant jam

0:26:190:26:23

and creme patissiere. Their mokas au cafe include a

0:26:230:26:27

coffee liqueur-soaked jaconde and a chocolate and cashew crunch.

0:26:270:26:31

-Have you counted how many we've got?

-19.

0:26:310:26:34

19 of the slice? No, of the millefeuille.

0:26:340:26:36

What about the slices, we have the right number?

0:26:360:26:38

In a rush, we have three left in the fridge.

0:26:380:26:40

-Oh, they're in the fridge?

-Yes, because...

-Oh, convenient.

-Yes, exactly.

0:26:400:26:43

LAUGHTER

0:26:430:26:45

Well, by looking at the pastry, it's raw in there,

0:26:490:26:52

-so I didn't really enjoy eating it.

-Blackcurrant is the best part of it.

0:26:520:26:55

-Yes.

-The cream, there is the right amount of sweetness to go with the blackcurrant.

0:26:550:27:00

If you had made a very good puff pastry, I can eat the whole slice.

0:27:000:27:04

Lovely, crunchy texture on the bottom.

0:27:130:27:16

The cashew is actually neutral in flavour,

0:27:160:27:18

-so it doesn't interfere too much.

-It is exquisite.

0:27:180:27:22

And the cashew nut is beautiful. This is my highlight of the day.

0:27:220:27:26

-Well done, Chef.

-Thank you.

0:27:260:27:28

Well done, lads.

0:27:290:27:31

-We'll get some points.

-We've got to try and pick it up more.

0:27:330:27:36

Jack's team's Napoleons consist of a layer of puff pastry,

0:27:400:27:43

topped with raspberry sherbet mousse.

0:27:430:27:46

Their mokas au cafe contain crunchy feuilletine, chocolate roulade,

0:27:460:27:50

praline cremeux and a chocolate ganache.

0:27:500:27:52

The raspberry flavour is very intense. It is not too sweet.

0:27:580:28:01

But I don't know what this would have been part of.

0:28:010:28:05

It's a real shame because it tastes actually quite nice.

0:28:100:28:13

You've got the lovely crunchy base, you've got a nice layering process.

0:28:130:28:17

But, you know, 36.

0:28:170:28:21

And it's so tasty. The ganache is perfect.

0:28:210:28:24

Mousseline, just right for me. What a shame, Chef. What a shame.

0:28:240:28:28

THEY LAUGH

0:28:360:28:37

No.

0:28:380:28:40

Cherish and Benoit will now award each team a mark out of ten for

0:28:400:28:43

each set of miniatures.

0:28:430:28:44

The only team who actually have seemed to have baked their puff pastry

0:28:440:28:48

correctly didn't deliver a number of their finished produce.

0:28:480:28:51

Some of the team has really great flavour as well,

0:28:510:28:54

so that is a plus point for us.

0:28:540:28:56

A total of 40 points are on offer,

0:28:560:28:58

and the scores will be revealed in reverse order.

0:28:580:29:02

HE SIGHS

0:29:020:29:03

Well, Jack's team, there was good potential, but it's

0:29:040:29:07

unfinished business, so it's going to be five points for today's work.

0:29:070:29:11

What can I say? I award you one and half points.

0:29:110:29:15

One and a half? BENOIT LAUGHS

0:29:150:29:18

-She's mean, isn't she?

-You couldn't have stretched to two?

0:29:180:29:22

Fourth is Fabrice's team, with just 13.

0:29:220:29:25

And third is Liam's team, with 19.

0:29:250:29:27

So who's mastered the miniatures and proved the impossible can

0:29:270:29:31

be achieved?

0:29:310:29:32

So, Paula, you've got a beautiful flavour combination.

0:29:320:29:36

-So I'm awarding you a total of 12 points.

-Thank you.

0:29:360:29:39

I really like the passion fruit and mango filling.

0:29:390:29:42

-I award you 11 points.

-Which makes a total of 23.

0:29:420:29:46

And finally, Stephen's team.

0:29:470:29:49

Really, really exquisite slice that I have eaten.

0:29:490:29:52

But your puff pastry was a let-down. For that, I award you ten points.

0:29:520:29:58

Good coffee flavour in the slice, puff pastry undercooked.

0:29:580:30:02

So I'm awarding you ten points.

0:30:020:30:05

Which makes a total of 20 points,

0:30:050:30:08

and that means currently in first place is Paula's team.

0:30:080:30:11

But don't rest on your laurels,

0:30:110:30:13

because there are more than enough points tomorrow for

0:30:130:30:16

Jack's team to rise, cream-like, to the top,

0:30:160:30:19

or indeed Paula's team to sink, lead balloon-like, to the bottom.

0:30:190:30:23

I'm sure that won't happen.

0:30:230:30:25

But right now, take a well-earned break. Well done indeed today.

0:30:250:30:28

We are actually feeling amazing!

0:30:280:30:31

We did not expect it at all.

0:30:310:30:33

Cherish saying that one of ours was the highlight of the day.

0:30:330:30:38

I don't think you can really kind of beat that.

0:30:380:30:40

It's not like having Mary Berry, where everything's lovely.

0:30:400:30:42

You've done really well, lads.

0:30:420:30:44

-Makes us even more determined.

-Yeah.

0:30:440:30:47

-The only way is up from here.

-Hopefully, yeah.

0:30:470:30:49

Tomorrow's final challenge is on such a grand scale that the teams

0:30:560:31:00

have been given a golden hour to prepare any elements

0:31:000:31:02

that need setting overnight.

0:31:020:31:04

It's the Showpiece Challenge tomorrow and if you had

0:31:040:31:07

-to pick a favourite...

-Paula's team.

0:31:070:31:09

It wasn't all perfect, we are a difficult crowd to please,

0:31:090:31:12

but flavour-wise she was dead on.

0:31:120:31:14

And Stephen's team, they must be quite pleased,

0:31:140:31:16

being in second place.

0:31:160:31:17

They are pretty safe for now but I would not

0:31:170:31:20

feel comfortable if I was them.

0:31:200:31:22

I think Liam's team will come in because they are

0:31:220:31:24

so disciplined with the timing.

0:31:240:31:26

Who do you worry for?

0:31:260:31:28

Well, I think Jack should learn from the mistake today

0:31:280:31:31

for them to fight back.

0:31:310:31:33

Fabrice's team, their leadership and the teamwork was a little chaotic.

0:31:330:31:37

There's enough points to actually turn everything on its head,

0:31:370:31:40

so I think there will be some sleepless nights, potentially.

0:31:400:31:44

You have no issues doing the flower tomorrow?

0:31:460:31:48

No, that's the first thing I'll do tomorrow morning.

0:31:480:31:50

Sponge in that fridge.

0:31:500:31:51

Basically, tomorrow, tureen, cremeux, macaroons in that order.

0:31:510:31:56

Good morning, Chefs. I hope you are well rested.

0:32:150:32:18

Today's Showpiece Challenge is going to be based on

0:32:180:32:21

a popular pudding of yesteryear.

0:32:210:32:23

It's about taking something ordinary

0:32:230:32:25

and turning it into something extraordinary.

0:32:250:32:27

We have chosen for you peach Melba.

0:32:270:32:30

I would like you to bring a modern twist to the classic dessert

0:32:300:32:34

and every bite to take my breath away.

0:32:340:32:37

It can be as big and as bold as you like.

0:32:370:32:40

Be creative, innovative,

0:32:400:32:42

but it has to be beautiful with a highly excellent finish.

0:32:420:32:46

There are 60 points up for grabs.

0:32:460:32:49

Each and every point is vital, because at the end of today

0:32:490:32:52

one team, sadly, will be bidding farewell to viewers,

0:32:520:32:56

adieu to Benoit and zai jian to Cherish.

0:32:560:33:01

-How was that?

-Very good.

0:33:010:33:04

Good luck.

0:33:040:33:05

You have a further three hours and your time starts right now.

0:33:050:33:09

Let's do this.

0:33:090:33:11

With the showpiece, we're going to see the artist.

0:33:120:33:15

We are hoping to find the artist

0:33:150:33:18

and to be blown away with beautiful displays.

0:33:180:33:21

I would like to see your imagination.

0:33:210:33:24

I will be judging them on their visual impact,

0:33:240:33:28

the taste experience that I have.

0:33:280:33:30

Bring me something to wow me.

0:33:300:33:32

A traditional peach Melba is a mouthwatering combination

0:33:320:33:35

of vanilla ice cream, raspberries, almonds,

0:33:350:33:38

spun sugar and fresh peaches.

0:33:380:33:40

Almonds on.

0:33:400:33:42

However, the teams are free to reinterpret this classic

0:33:420:33:45

in any way they see fit.

0:33:450:33:47

But they must deliver a stunning showpiece dessert

0:33:470:33:50

large enough for 36 people.

0:33:500:33:53

-All right, guys, work hard.

-Yes, Chef.

0:33:530:33:55

Sat precariously in third place, Liam's team are hoping to

0:33:550:33:59

reinvent the Melba by telling the story of its origins.

0:33:590:34:02

Peach Melba was invented by a chef called Escoffier.

0:34:020:34:05

He first served it to a lady called Dame Melba,

0:34:050:34:07

who was an opera singer, and he served it in an iced carved swan.

0:34:070:34:11

120 years after its first outing, ice will be replaced by

0:34:110:34:15

dark chocolate for Liam's team's giant swan.

0:34:150:34:18

Their dessert will see a pistachio joconde layered with

0:34:180:34:21

vanilla mousse, which will hide a raspberry coulis centre.

0:34:210:34:25

It will be coated in peach glaze and topped with Italian meringue.

0:34:250:34:29

It's got a bit of a feminine touch but is very artistic.

0:34:290:34:31

He's in touch with his feminine side.

0:34:310:34:34

I'm basically concentrating on the centrepiece.

0:34:340:34:36

It's a lot of carving and sculpting, this time.

0:34:360:34:39

Yesterday we let ourselves down and today we really need to show

0:34:390:34:42

the judges that we have listened to what they've said to us.

0:34:420:34:45

But their first attempt at a pistachio joconde

0:34:450:34:47

might not impress the judges.

0:34:470:34:50

-They're a bit thin, are they?

-Yeah.

-Yeah.

0:34:500:34:53

Bang it out again.

0:34:530:34:54

I love it when we do it when all the cameras are on me!

0:34:540:34:58

When it comes to telling the peach Melba story...

0:34:580:35:00

Can you have a look at the chocolate in the microwave?

0:35:000:35:02

..Paula has done even more research.

0:35:020:35:04

It was made for a soprano singer.

0:35:040:35:07

She was Australian and she came to London to sing a Wagner opera.

0:35:070:35:11

We casted Melba in chocolate.

0:35:110:35:13

A chocolate Dame Nellie Melba will be at the heart of

0:35:130:35:16

an ornate dark chocolate centrepiece.

0:35:160:35:18

Each dessert surrounding it will have a crunchy feuilletine base

0:35:180:35:22

topped with a white peach mousse surrounding a creme brulee insert.

0:35:220:35:26

It will all be covered in a peach glaze

0:35:260:35:28

and topped with a raspberry yolk.

0:35:280:35:30

Sculpturing is very technical and it's very time consuming as well.

0:35:300:35:34

We are pushing ourselves because we need to keep up with these guys.

0:35:340:35:37

Quite a bit of chocolate, though.

0:35:370:35:39

-More for the display than the dessert.

-And the sugar?

0:35:390:35:42

There's no spun sugar anywhere?

0:35:420:35:44

Because that was traditionally part of the dessert, wasn't it?

0:35:440:35:47

Yes, it was, but we're twisting that one now.

0:35:470:35:50

-We shall see, we shall see, Paula. Good luck.

-Thank you.

0:35:500:35:52

Whilst Paula and Liam's teams are attempting an homage

0:35:530:35:56

to Chef Escoffier and Dame Melba's story...

0:35:560:35:59

How are you looking, Chrissy boy?

0:35:590:36:00

It's just going to go over, mate, OK? Sponge in the oven, Chef.

0:36:000:36:04

..everyone else seems to be completely ignoring it.

0:36:040:36:06

We could have gone down the music note thing

0:36:060:36:07

but I just wanted to do something a bit different.

0:36:070:36:09

We're doing a peach tree, but not a normal peach tree.

0:36:090:36:12

Not pretty, quite ugly, but big.

0:36:120:36:15

Desperate for a route back into the competition,

0:36:150:36:18

last-placed Jack is pinning everything on a traffic cone.

0:36:180:36:22

There we go.

0:36:220:36:24

So, we've bloomed the chocolate to get different colours,

0:36:240:36:26

so we've got some lights, some darks.

0:36:260:36:28

I'm going to start to carve it.

0:36:280:36:29

Going for that enchanted look.

0:36:290:36:31

The peaches that will hang from Jack's huge enchanted tree

0:36:310:36:34

will contain vanilla cheesecake and a white peach mousse

0:36:340:36:38

surrounding a raspberry puree centre.

0:36:380:36:40

All 36 of them will have to be sealed with

0:36:400:36:42

a white chocolate glaze and sprayed to look like real peaches.

0:36:420:36:46

Marco's doing all the garnishes, like the ground, the soil, the moss.

0:36:460:36:51

Pistachios and a bit of sugar.

0:36:510:36:53

And Ellie is cracking on with the peach entremets.

0:36:530:36:55

This is the top half of the peaches.

0:36:550:36:58

I'm inserting a raspberry centre... Oh!

0:36:580:37:00

And then they're going in the freezer to freeze.

0:37:000:37:02

Just concentrate, get stuff out, and really pull it back from yesterday.

0:37:020:37:06

It's too early to go home yet.

0:37:060:37:08

Jack's team aren't alone with a game plan that involves a tree.

0:37:080:37:13

I've got pride and I really hate what happened yesterday

0:37:130:37:16

and I know it's not us.

0:37:160:37:17

We're going to have a showpiece all in chocolate

0:37:170:37:20

to present kind of a modern tree,

0:37:200:37:23

and our peach Melba itself, we present a garden.

0:37:230:37:27

Fabrice is making chocolate petals for a flower that will bloom

0:37:270:37:30

at the heart of his rather modern take on a peach tree.

0:37:300:37:32

His garden will feature a dessert layered with chocolate soil,

0:37:320:37:36

vanilla and tonka bean mousse,

0:37:360:37:38

a set raspberry puree and on the base,

0:37:380:37:40

a flourless almond and chocolate sponge known,

0:37:400:37:43

I'm reliably informed, as a pain de jeune.

0:37:430:37:46

What's the connection with the peach Melba dessert?

0:37:460:37:48

The pain de jeune is because we wanted to go out

0:37:480:37:51

of the traditional product.

0:37:510:37:52

-The chocolate?

-So, the chocolate...

-Dark chocolate, as well.

0:37:520:37:55

Yeah, because I know it does work well with what we've got.

0:37:550:37:57

-You're confident...

-Be nice to him, Benoit, it sounds lovely!

0:37:570:38:01

But I know you like chocolate, so hopefully...

0:38:010:38:03

Yeah, but I've asked for a peach Melba.

0:38:030:38:05

Yeah, I know you have, but again...

0:38:050:38:07

-BEEPING

-Sorry.

-It might be nice.

0:38:070:38:11

-Get it out and light this for me.

-What do you need?

-I need a gun.

0:38:110:38:15

For their peach Melba showpiece...

0:38:150:38:17

-Gun?

-Blowtorch.

-Oh, blowtorch.

0:38:170:38:20

..there isn't an ounce of chocolate, organic or otherwise,

0:38:200:38:23

-in Stephen's kitchen.

-So, we have metallic colours.

0:38:230:38:26

We dissolve them in a little bit of water and put it inside the sugar.

0:38:260:38:29

We think the colours work better with dessert rather than

0:38:290:38:31

going with chocolate. So I'm making some centres for the flowers.

0:38:310:38:35

You have to pour sugar and then blow air into it to make a ball shape.

0:38:350:38:39

Now I'm just cooling them down,

0:38:390:38:41

otherwise it would keep moving if we didn't do that.

0:38:410:38:43

Stephen's flowers will blossom from a towering poured sugar tree.

0:38:430:38:47

Surrounding it at the base will be five terrines filled with

0:38:470:38:50

set vanilla Bavarois creme,

0:38:500:38:52

liqueur-soaked peaches and a frozen raspberry puree centre.

0:38:520:38:56

James will be more responsible for the terrine.

0:38:560:38:58

Bogdan is going to be doing the macaroon, as he's doing now.

0:38:580:39:00

As well as hand-piping 72 identical macaroon halves...

0:39:000:39:04

I need to put it here to set properly.

0:39:040:39:07

Do what you've got to do.

0:39:070:39:09

..to fill them, Stephen has also tasked Bogdan

0:39:090:39:12

with perfecting an almond liqueur cremeux.

0:39:120:39:14

If it's too soft when we fill our macaroons, you have a big miss.

0:39:140:39:17

Is that going to set?

0:39:190:39:20

Not so many, but I can fold some cream inside.

0:39:200:39:23

As long as it holds that's the main thing. Can't run.

0:39:230:39:26

Chefs, you have two hours.

0:39:310:39:33

After that, Marco, blitz - chocolate, just plain chocolate.

0:39:330:39:37

Chris's baking tray has buckled in the heat of the oven.

0:39:400:39:44

And his second attempt at pistachio joconde is baking unevenly.

0:39:450:39:50

Everything is going wrong here.

0:39:500:39:51

Back in again.

0:39:560:39:57

For the other version of the peach Melba story,

0:39:570:40:00

it's time for the soprano's debut.

0:40:000:40:02

We made our own silicone mould, so I'm about to get her out.

0:40:020:40:06

Yes!

0:40:070:40:08

-Who are you painting?

-This is Melba. Melba, this is Angus.

0:40:080:40:11

Oh, hi, Melba.

0:40:110:40:13

Is it me or does it look slightly like Margaret Thatcher?

0:40:130:40:16

-You know what? Now that you mention...

-Mm.

0:40:160:40:18

So, this is looking very impressive, an enormous coat hook.

0:40:180:40:22

What's it going to be?

0:40:230:40:25

The idea is to make a music box,

0:40:250:40:27

and you have another table here that's going to be spinning.

0:40:270:40:30

-It's ambitious.

-It is.

0:40:300:40:31

I haven't checked out all the others,

0:40:310:40:33

but I don't think anyone else is doing Mrs Melba.

0:40:330:40:36

-Or Thatcher.

-Or Mrs Thatcher.

0:40:360:40:39

Paula's team, along with Liam and Jack's,

0:40:390:40:42

have committed to delivering 36 individual desserts...

0:40:420:40:46

I hate these moulds.

0:40:460:40:47

Might need to leave them a bit longer.

0:40:470:40:49

-Is the cream in there?

-Yeah.

-Oh, my God...

0:40:490:40:52

..whereas Stephen and Fabrice are hoping to save time

0:40:520:40:55

by creating larger sharing desserts.

0:40:550:40:58

-It's coming set.

-Wow.

-OK.

0:40:580:41:00

This is a Bavarois, so if we set this a little then we can get in

0:41:000:41:04

our little raspberry mousse then more Bavarois on top.

0:41:040:41:07

It's a little bit more liquid than we were hoping.

0:41:070:41:10

-Time is running.

-I hope it sets, our Bavarois.

0:41:100:41:12

Are we weighing it or just doing it by eye?

0:41:120:41:14

The next layer is going in there and we're weighing every single layer.

0:41:140:41:18

-Put the jelly on that way?

-Just go, just go.

0:41:180:41:20

Just tell me when to stop because I can't see.

0:41:210:41:23

Because we want to make sure we've got every layer

0:41:230:41:26

the same thickness, same weight.

0:41:260:41:27

Stop, stop. Another 8g.

0:41:270:41:29

Stop.

0:41:300:41:32

I can tell you we'll be better than yesterday.

0:41:320:41:34

Halfway point.

0:41:370:41:38

I'm so impressed with Jack's team.

0:41:380:41:41

They are just like Mo Farah. He fall and he get up and he run.

0:41:410:41:45

-The two...

-BENOIT LAUGHS

0:41:450:41:48

BLEEP!

0:41:480:41:49

Let's hopefully get 36 portions of that dessert

0:41:490:41:52

being displayed properly.

0:41:520:41:53

Sorry.

0:41:530:41:55

I'm concerned that Fabrice is not so much communicating with everybody.

0:41:560:42:00

He seems to be very much locked away in his little square

0:42:000:42:03

while he controls everything from the top of his ship.

0:42:030:42:06

-He's a ship captain but...

-Do you think he's a good leader?

0:42:060:42:10

The result will tell us.

0:42:110:42:13

Paula's team seem to know what everybody is doing.

0:42:130:42:17

Is she overconfident?

0:42:170:42:18

The sculpturing, the carving, the finishing touch -

0:42:180:42:21

is it going to be a highly-finished showpiece?

0:42:210:42:24

For me, the connection of chocolate and peach Melba,

0:42:240:42:27

once again, I'm not sure.

0:42:270:42:29

Why don't you use a bigger pan?

0:42:320:42:33

I don't know, it's just a suggestion,

0:42:330:42:35

because you look like you're struggling.

0:42:350:42:37

Well, for Stephen's team?

0:42:370:42:38

I like the fact he's decided to connect finally

0:42:380:42:41

the peach Melba and the sugar.

0:42:410:42:43

The problem is, it's kind of cooled, there could be some

0:42:430:42:46

strong thermal shock and some cracks and everything can fall apart.

0:42:460:42:50

-So a risk, big risk here.

-Keep pushing, guys.

-Yes, Chef.

0:42:500:42:54

-Two more feathers to go there.

-Yes, Chef.

0:42:540:42:56

Liam's team seems a little bit nervous today. I'm a bit concerned.

0:42:560:43:00

Big issue is their sponge again. They have to do it two times.

0:43:000:43:03

-Do you think they have enough practise?

-I think tonight we'll see.

0:43:030:43:07

Perhaps the team which has practised the least

0:43:070:43:09

will be certainly leaving the competition.

0:43:090:43:11

-An hour left, an hour left.

-The big finish, yeah?

0:43:110:43:14

-Yes, Chef.

-Prove to them you're not ready to go home.

0:43:140:43:16

-I'm just going to go ahead with these peaches.

-Yeah, just do it.

0:43:160:43:19

Peach mousses have frozen.

0:43:190:43:21

We have cheesecake bottoms,

0:43:210:43:22

so when we stick them together with the heat of our hands,

0:43:220:43:25

it's going to look like a peach by the time it's finished.

0:43:250:43:28

Because it doesn't seem complicated, everything needs to be perfect.

0:43:280:43:31

-Getting my cream in now, yeah?

-Slow down, slow down, slow down.

0:43:310:43:35

-Seriously?

-Yeah, I just mean don't go...

0:43:350:43:38

All right, stop.

0:43:380:43:40

-How are those macaroons?

-They're OK.

-Cremeux, is it better?

-Yeah.

0:43:430:43:46

All right, in the next 20 minutes, we're going to stick.

0:43:460:43:49

We've got 45 minutes.

0:43:490:43:50

I'm onto the last marble and I'll get the desserts out

0:43:500:43:52

and then I'll quickly bang out some raspberries and peaches

0:43:520:43:55

-and then I'll glaze and then I'll build, OK?

-Yes, Chef.

0:43:550:43:57

Happy with that, Chef?

0:43:570:43:59

All the showpiece would be pointless

0:44:020:44:04

if the dessert doesn't come out.

0:44:040:44:06

-Is it freezing?

-It's freezing, yeah.

0:44:060:44:08

We're de-moulding them now and we'll start making the glaze.

0:44:080:44:11

Come on, you little beauty.

0:44:110:44:12

Get a knife, trim it now.

0:44:140:44:15

I've got about 15 minutes before I start putting this together.

0:44:170:44:20

I've got one mousse left to do.

0:44:200:44:22

Whoever's made the peach mousse, just spreading it out now.

0:44:220:44:24

Because it's going to set quick, Chloe, yeah?

0:44:240:44:26

It's not.

0:44:260:44:27

I'm pouring chocolate into ice-cold water.

0:44:300:44:33

It's an effect of branches and twigs on the floor.

0:44:330:44:36

As soon as the chocolate hits the ice-cold water,

0:44:360:44:38

it just sets instantly.

0:44:380:44:40

-They're all right, aren't they?

-Yeah, lovely.

0:44:400:44:42

Our glaze needs to be warm.

0:44:420:44:45

I'm happy with it. And it's always pink.

0:44:450:44:48

Pink power. There's your colour, go on.

0:44:480:44:50

-Is there any spots on that side?

-No.

0:44:500:44:53

-On time, Bear?

-It's getting there, mate.

0:44:530:44:55

This is rubbish. Give me that.

0:44:580:45:00

Give me that, it's rubbish.

0:45:010:45:02

Yes, that's it. Beauty.

0:45:090:45:11

Come for a spray tan?

0:45:120:45:15

This is a mix of white chocolate and cocoa butter,

0:45:150:45:18

with a bit of colouring in it.

0:45:180:45:20

-I've made it

-BLEEP

-amazing.

0:45:320:45:34

Yes.

0:45:340:45:35

-Tweezers, cooling spray.

-If we carry on like this, we'll be finished.

0:45:350:45:38

You have just half an hour now.

0:45:380:45:41

Just 30 minutes.

0:45:410:45:42

Half an hour, girls. Now we can move. Yeah?

0:45:420:45:45

-I don't know whether to move this by myself or not.

-What's wrong?

0:45:450:45:48

Guys, I want this up in the next 10 minutes.

0:45:480:45:49

-BOTH:

-Yes, Chef.

0:45:490:45:51

-It's happening.

-It's happening, boys.

-Slowly.

0:45:510:45:54

Wait, wait, wait, I've got my fingers underneath.

0:45:540:45:56

Now I've got my fingers underneath! OK.

0:45:560:45:58

So I think it could do with leaning towards you a little.

0:45:580:46:02

I haven't got much time, you've got seconds. What is it?

0:46:020:46:04

-Fabrice, this is being stubborn.

-No, freezer.

0:46:070:46:11

-Fabrice, I've got 20 minutes...

-Yeah.

-..to garnish.

0:46:110:46:13

-I don't have time.

-No... Do it now.

0:46:130:46:15

Right, let me look.

0:46:180:46:19

-Tweezers.

-Negative.

-Negative.

0:46:240:46:27

I've got some.

0:46:270:46:28

I'm setting up now, Chef.

0:46:280:46:30

Voila, monsieur!

0:46:300:46:32

Can I just say quick, have we got the wrong idea about this,

0:46:320:46:35

because everyone's done mini things?

0:46:350:46:36

It's not working, Stephen, like that.

0:46:360:46:38

I think we overcooked the cremeux.

0:46:380:46:40

Just... All right, listen to me.

0:46:400:46:43

-Just put a tiny bit like that and do it like that.

-Yes.

0:46:430:46:45

Because otherwise, we'll get served nothing.

0:46:450:46:48

I mean, I was hoping it would be a bit more set.

0:46:520:46:54

Guys, we've got ten, yeah?

0:46:540:46:55

-Chris, I need you on building as soon as now.

-Chef.

0:46:550:46:58

-Where are the branches?

-Fridge.

-Fridge, Chef.

0:46:580:47:00

We need to start getting the peaches on in about two.

0:47:000:47:02

All right, coming over.

0:47:020:47:04

-Girls, come over with the dessert.

-We need to put the dessert on.

0:47:040:47:06

-Happy with that?

-Yeah, go.

0:47:060:47:08

-Are you all right?

-Yeah.

-Do you need me? No?

-No.

0:47:080:47:11

-Are you counting?

-That's 32 in total. With this one, 33.

-OK.

0:47:110:47:13

So I need another three.

0:47:130:47:15

Start decorating the desserts.

0:47:150:47:17

-Do you want me to start bringing them over?

-Yeah, yeah.

0:47:170:47:19

Start bringing them.

0:47:190:47:20

SHE GASPS

0:47:200:47:21

-That's very precarious.

-OK, I'm ready to go out.

0:47:210:47:23

-Backs, backs, backs.

-Talk to me and tell me where you want it.

0:47:230:47:26

Just put them on the floor. Wherever you want.

0:47:260:47:28

Bear, Chris is going to meringue, all right?

0:47:280:47:29

OK. I'm bringing the sugar.

0:47:290:47:32

Right, out of the way.

0:47:370:47:40

I don't know which...

0:47:400:47:42

Can you move the box?!

0:47:420:47:44

Or move it towards me and we can move the box

0:47:440:47:47

in a direction we need afterwards.

0:47:470:47:49

No, no. Move... Move it over.

0:47:510:47:53

-Did you want it facing the other way?

-No, no, no! Just let go.

0:47:530:47:56

-I'll move the box, man.

-Yeah, yeah, turn around the box.

0:47:560:47:58

Yeah, afterwards. It's fine, we've got time.

0:47:580:48:00

All right, then we move the box in the direction we want it.

0:48:000:48:02

If you want to adjust the macaroons, then you do that.

0:48:020:48:05

Is that how we need it?

0:48:070:48:09

Right, can you fix that? And I can put those things around it.

0:48:090:48:12

All right?

0:48:120:48:14

-HE EXHALES

-I need a drink now.

0:48:140:48:18

They're all really fragile. I'm touching them and they're moving.

0:48:180:48:20

How many on the tree? How many?

0:48:200:48:22

-On the base and the tree.

-Yeah.

-We've got 15.

-How many?

-15.

0:48:220:48:25

-How long have I got?

-Two minutes, 15.

0:48:250:48:28

-Let me know where I'm going.

-At the back...

-Right... Right here.

0:48:280:48:30

-Just near where Chloe is.

-Where you are, Chloe, yeah?

0:48:300:48:32

We will finish...now.

0:48:320:48:34

-Bring it all out.

-Where? Where?

-All over the floor.

0:48:340:48:37

-How many desserts have we got out there?

-25.

0:48:370:48:39

-You've got 25 out there.

-So we need another 11.

0:48:390:48:41

Are we done? Are we done?

0:48:410:48:43

-Fabrice is ready for you.

-One minute 30, guys.

0:48:430:48:46

-Do you know where you're going, Fabrice?

-No.

-Are you OK with that?

0:48:470:48:50

-Where am I going?

-Here, here, here. This is the front.

0:48:500:48:52

You're facing that way. Careful, Fabrice!

0:48:520:48:55

Walk like a fairy. Careful, careful, careful!

0:48:550:48:57

-HE GROANS

-Are you OK?

0:48:570:48:59

Yeah, but that's a problem. That's not balanced - this thing.

0:48:590:49:01

-Ah,

-BLEEP.

-The grass is not balanced at all, guys.

0:49:010:49:04

One minute left.

0:49:040:49:07

Get more. No, that's not going to work.

0:49:070:49:10

We've got the chocolate things to go on, remember?

0:49:100:49:12

-Bark, get the bark.

-Bark, bark, bark.

0:49:120:49:15

-Jack, I think we're missing one.

-Four, eight, 12, 16.

0:49:180:49:21

Get one. That side.

0:49:220:49:26

BLEEP.

0:49:260:49:27

-Can I put it here?

-Yeah, yeah.

-Is it going to stay?

0:49:300:49:33

OK, guys, your time is up.

0:49:340:49:37

Amazing.

0:49:370:49:39

-BLEEP.

-What?

0:49:390:49:40

-What?

-It's fine, it's fine.

0:49:400:49:43

So it's definitely a swan.

0:49:540:49:56

I'm really worried about ours falling over, Fabrice.

0:49:560:49:59

Thank you.

0:49:590:50:00

So that'll be... Whatever her name is, the opera singer.

0:50:030:50:06

That'll be Melba.

0:50:080:50:09

Five stunning peach Melba showpieces made in just four hours.

0:50:180:50:22

It's a bit too dark. We need colour.

0:50:310:50:33

I think we need colour. That one's fantastic.

0:50:330:50:36

We went all out on that, so...

0:50:360:50:38

Everyone's looks...wow.

0:50:380:50:40

Liam, Chris, Bear,

0:50:400:50:42

I'm getting swan.

0:50:420:50:44

This catches my eye. I love the presentation.

0:50:440:50:47

I love the shine.

0:50:470:50:48

What was that look?!

0:50:570:50:59

Because I got peach. Pow!

0:50:590:51:00

This is what I'm really looking for.

0:51:000:51:03

Then, I think your sponge underneath,

0:51:030:51:05

some looks a little bit thicker than others.

0:51:050:51:07

I think I've got one which was quite thin,

0:51:070:51:09

so, therefore, I don't have any texture.

0:51:090:51:11

The mousse is a bit lumps and bumps and when you look at it,

0:51:110:51:14

it's split and it's not smooth at all.

0:51:140:51:16

I loved the compote. The acid's come in - beautiful.

0:51:160:51:19

We haven't got time to try the reed or the marble chopping board,

0:51:190:51:22

but well done with that as well.

0:51:220:51:24

Hmmm, mousse.

0:51:280:51:31

Do I feel the connection with peach Melba?

0:51:350:51:39

Not quite.

0:51:390:51:40

It brings me closer to a Halloween theme.

0:51:400:51:43

I've got that lady in black, spooky kind of approach

0:51:430:51:46

you had to your piece.

0:51:460:51:48

Ah!

0:51:480:51:50

Well done.

0:51:560:51:58

That's how you do it.

0:51:580:51:59

-Are you going to eat the whole thing?

-With this, I could.

-Wow.

0:51:590:52:02

It's really nice. Very elegant, very feminine peach.

0:52:020:52:05

Raspberry coulis, which brings a lot of flavour.

0:52:050:52:08

I like the texture and the crunchy at the bottom.

0:52:080:52:10

Ah, I could have the whole plate.

0:52:100:52:13

I'm not too sure with the raspberry that's on the top.

0:52:130:52:15

I can taste your peach, I can taste your compote,

0:52:150:52:18

I can taste your crunchiness, but when I eat them as a whole

0:52:180:52:21

with the raspberry, the raspberry takes away,

0:52:210:52:23

straight away, the peach.

0:52:230:52:24

If you could have put the sauce by the side,

0:52:240:52:26

it could have worked better for me.

0:52:260:52:28

It is the only piece today

0:52:440:52:46

which is made totally of sugar, no chocolate.

0:52:460:52:49

There is no hiding place with sugar.

0:52:490:52:52

You can't actually go back, like with chocolate, and shave it off.

0:52:520:52:55

So, for that, I commend you.

0:52:550:52:58

Very soft.

0:53:010:53:03

Do you want to put the plate a bit closer?

0:53:040:53:07

If I can get it on the plate.

0:53:070:53:09

Oh, dear.

0:53:110:53:13

It's going to be a bit tricky. Whoops.

0:53:140:53:17

Chef, it's so uninteresting to eat it.

0:53:240:53:28

I can't taste the peach, and the sponge is too dry as well.

0:53:280:53:32

I was disappointed. I'm sorry.

0:53:320:53:35

The macaroons don't bring anything to the plate and, as there is

0:53:350:53:38

nothing inside to continue the story,

0:53:380:53:40

I'm lost a little bit with the presentation.

0:53:400:53:43

Does this speak peach to you, at long last, Benoit?

0:54:010:54:04

It takes me to a Tim Burton kind of movie.

0:54:040:54:08

It brings a smile. That's great.

0:54:080:54:10

I have to applaud the three of you today.

0:54:100:54:12

The energy you have is totally different from yesterday.

0:54:120:54:16

-Oh!

-HE LAUGHS

0:54:160:54:18

Ah!

0:54:230:54:25

Raspberry, yes.

0:54:280:54:31

-Peach, no.

-OK.

0:54:310:54:33

It's because you've controlled the sugar.

0:54:330:54:35

It's not overpowering any flavour

0:54:350:54:37

but also a slight amount of sugar will enhance the flavour.

0:54:370:54:40

So the raspberry take over because the raspberry is very sharp.

0:54:400:54:42

I would have wished there was a little bit more texture,

0:54:420:54:45

all the elements inside.

0:54:450:54:46

That dessert is a great idea to begin with but it needs be tuned.

0:54:460:54:50

I do taste the peach. It's quite pleasant.

0:54:500:54:53

And you got a "quite pleasant" from Cherish,

0:54:530:54:55

so that anyone else's "absolutely fantastic".

0:54:550:54:57

Well, where should I start?

0:55:080:55:10

I could not see the link with the peach Melba

0:55:120:55:15

and you didn't give me finesse.

0:55:150:55:17

-It's very harsh.

-It's very simplistic.

0:55:170:55:20

Perhaps, yesterday you struggled to finish off,

0:55:200:55:21

so you simplified a little bit today. What do we do with this?

0:55:210:55:24

-Do we have it straight?

-Spread it all over the cake.

0:55:240:55:26

-What are they going to spread?

-The sauce.

0:55:260:55:28

Added to the syrup was peach schnapps,

0:55:280:55:30

-there with some cinnamon in there.

-That's a nice touch, in my opinion.

0:55:300:55:33

I can taste the peaches. I can taste the raspberries.

0:55:390:55:43

I feel as if there's a "but" coming up.

0:55:430:55:45

There is that chocolate element, which I'm not won over with.

0:55:450:55:49

It's a little bit mono-textural.

0:55:490:55:51

-The crumble on the top?

-Chocolate soil.

-Chocolate soil.

0:55:510:55:54

It brings a little bit of texture but, then again,

0:55:540:55:57

it brings also a lot of cocoa.

0:55:570:55:59

The look is a bit messy.

0:55:590:56:00

I can see that the mousse is sliding off from the peach.

0:56:000:56:03

The soil is everywhere. You put so much on top.

0:56:030:56:06

The cocoa actually overpowers.

0:56:060:56:08

I would have not add to much flavour to the peach.

0:56:080:56:11

You want to keep it as simple, as sexy

0:56:110:56:13

-and as tasty as possible.

-A sexy peach?

0:56:130:56:16

A sexy peach.

0:56:160:56:18

What a shame.

0:56:180:56:20

'For the showpiece, 60 points are available.

0:56:290:56:32

'Once added to yesterday's points, the team with the lowest

0:56:320:56:34

'overall score out of 100 will have to leave the competition.'

0:56:340:56:38

Oh, my God. I'm going to be sick.

0:56:400:56:43

'But who's guaranteed their place in the next round?'

0:56:450:56:48

In first place, with a score today of 37 out of 60,

0:56:490:56:54

giving you a combined total of 60 out of 100 is...

0:56:540:56:59

..Paula's team.

0:57:000:57:01

APPLAUSE

0:57:010:57:03

'Also through are Liam's team with 57

0:57:060:57:09

'and Stephen's team with 42.'

0:57:090:57:11

There is only one place left.

0:57:130:57:15

So in no particular order...

0:57:150:57:17

Fabrice's team, the judges today awarded you 25-and-a-half points out of 60,

0:57:170:57:23

giving you a combined total of 38-and-a-half out of 100.

0:57:230:57:28

And Jack's team, the judges today awarded you...

0:57:280:57:31

..28 points out of 60, giving you a combined total of 34-and-a-half out of 100.

0:57:330:57:38

So that means, sadly, Jack's team will be going home today.

0:57:380:57:42

-Unlucky.

-Come on. It was hard, I know.

0:57:460:57:49

'Four points off of Fabrice's team, which is annoying,'

0:57:490:57:52

but I'm proud of them, definitely. I'm proud of all of us.

0:57:520:57:54

It takes a lot to do something like this.

0:57:540:57:56

The only thing you're missing is competition experience.

0:57:560:58:00

'We learnt a lot from this.'

0:58:000:58:01

We should have played it very safe for the first round, I think.

0:58:010:58:04

-Well done.

-You pulled it off today, anyway.

0:58:040:58:06

'We're going to learn from what happened.'

0:58:060:58:08

So we are given another opportunity to, hopefully, improve.

0:58:080:58:12

I need a drink like yesterday. Amazing, I can't believe it! Let's go to the pub!

0:58:130:58:19

So, sadly, Jack's team have lost their place in the competition

0:58:210:58:24

but join us next week to see how the remaining four teams

0:58:240:58:27

get on with an array of petite gateaux and gateau de mariage,

0:58:270:58:31

or wedding cake to you and me. It could all end in tears.

0:58:310:58:35

That's all at the slightly later time of next week.

0:58:350:58:38

Next time on Creme De La Creme...

0:58:390:58:41

-My hand is shaking.

-Everything can go wrong with an eclair.

0:58:410:58:44

-I'm not quite sure what's gone wrong with them, unfortunately.

-Oh.

0:58:440:58:47

Bring this Mont Blanc to the next level.

0:58:470:58:48

I don't want soggy meringue.

0:58:480:58:50

It's OK, let's go.

0:58:510:58:53

Can you imagine they make a wedding cake and it starts to topple...

0:58:530:58:56

-and it starts to fall...

-Are you OK?

0:58:560:58:58

..and there we go?

0:58:580:58:59

Now this is too heavy.

0:58:590:59:01

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