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