0:00:02 > 0:00:03Welcome back to Bake Off: Creme De La Creme,
0:00:03 > 0:00:07where the search for Britain's best pastry chefs continues unabated,
0:00:07 > 0:00:10with two even tougher challenges for the four remaining teams
0:00:10 > 0:00:13as they compete in this week's heat.
0:00:13 > 0:00:15And as the old saying goes -
0:00:15 > 0:00:17if you can't win the heat, get out of the kitchen.
0:00:18 > 0:00:20In the toughest of Bake Offs...
0:00:20 > 0:00:22Guys, I'm dripping blood all over the place here.
0:00:22 > 0:00:25..ten teams of professional pastry chefs
0:00:25 > 0:00:27are vying to be crowned Creme De La Creme.
0:00:27 > 0:00:29Go, go, go, go, go!
0:00:29 > 0:00:32So far in the first half of the competition...
0:00:32 > 0:00:34- How long have I got? - 2 minutes 15...
0:00:34 > 0:00:35..the first five teams...
0:00:35 > 0:00:37Can you move the box?
0:00:37 > 0:00:39..have had a rude awakening...
0:00:39 > 0:00:41I'm not going to get everything done. Not possible.
0:00:41 > 0:00:45..as world-renowned judges Benoit Blin and Cherish Findon...
0:00:45 > 0:00:47When I eat it as a whole, sugar, sugar, sugar.
0:00:47 > 0:00:50..set two well-nigh impossible challenges.
0:00:51 > 0:00:52You're flying!
0:00:52 > 0:00:55Paolo's international team triumphed.
0:00:56 > 0:00:58But despite an epic fight-back...
0:00:58 > 0:01:00If we carry on like this, we'll be finished...
0:01:00 > 0:01:02..Jack's team couldn't claw back enough points
0:01:02 > 0:01:04to stay in the competition.
0:01:04 > 0:01:07I'm proud of them. Definitely, I'm proud of all of us.
0:01:07 > 0:01:09Now...
0:01:09 > 0:01:11the teams are given even less time...
0:01:11 > 0:01:14- Still not quite sure what's gone wrong with them, unfortunately.- Oh.
0:01:14 > 0:01:16'..to perfect hundreds of exquisite miniatures.'
0:01:17 > 0:01:19And they'll have just three hours...
0:01:19 > 0:01:20Freeze, freeze...
0:01:20 > 0:01:23..to create a towering masterpiece...
0:01:23 > 0:01:24Let's go.
0:01:24 > 0:01:26..fit for the grandest of weddings.
0:01:26 > 0:01:28It's like being a surgeon on this.
0:01:28 > 0:01:30But which three teams will survive?
0:01:31 > 0:01:33And whose fortunes in the competition...
0:01:33 > 0:01:35Nothing's moving, is it?
0:01:35 > 0:01:37'..are on the verge of collapse?'
0:01:37 > 0:01:38Is this a good time?
0:01:38 > 0:01:40No, this is too heavy.
0:02:12 > 0:02:13Over the next two days,
0:02:13 > 0:02:17these four remaining teams will face two new challenges...
0:02:17 > 0:02:18Let's do this.
0:02:18 > 0:02:20..worth a total of 100 points,
0:02:20 > 0:02:23and the lowest-scoring team will have to leave the competition.
0:02:23 > 0:02:26My stomach is already gurgling!
0:02:26 > 0:02:27So is mine.
0:02:27 > 0:02:29And the first challenge will be the fastest
0:02:29 > 0:02:32that Benoit and Cherish have set so far.
0:02:32 > 0:02:36Good morning, chefs, and welcome to two more testing challenges
0:02:36 > 0:02:40as set by the Jedi of patisserie judges, Cherish and Benoit.
0:02:40 > 0:02:43The first challenge will be a test of your precision,
0:02:43 > 0:02:46uniformity and consistency of excellence
0:02:46 > 0:02:49across a high volume of miniature patisserie,
0:02:49 > 0:02:53and today's miniature patisserie is petits gateaux -
0:02:53 > 0:02:56which, unless I'm very much mistaken, means "little cakes".
0:02:56 > 0:02:58Well, if you want to be exact.
0:02:58 > 0:02:59It means "Small cakes".
0:03:01 > 0:03:03Interesting distinction, thank you.
0:03:03 > 0:03:06So, what SMALL cakes have you chosen?
0:03:06 > 0:03:09We would like you to do 36 choux pastry eclairs,
0:03:09 > 0:03:1212 centimetres exactly in length,
0:03:12 > 0:03:16filled with one filling minimum, glazed and beautifully decorated.
0:03:16 > 0:03:19Eclair, of course, in English,
0:03:19 > 0:03:21meaning "eclair".
0:03:21 > 0:03:22Cherish?
0:03:22 > 0:03:23I've chosen Mont Blanc,
0:03:23 > 0:03:28a traditional dessert that consists of meringue, chestnut and cream.
0:03:28 > 0:03:30How you build it is up to you,
0:03:30 > 0:03:36but I'm expecting it to be identical across the batch of 36.
0:03:36 > 0:03:39You have 40 points available here - 20 from each judge -
0:03:39 > 0:03:41two hours to complete the challenge.
0:03:41 > 0:03:42Good luck to you all.
0:03:42 > 0:03:45Your time starts now.
0:03:46 > 0:03:48Fifth gear right from the start.
0:03:48 > 0:03:50- Yes, Chef.- Get the recipes out.
0:03:52 > 0:03:55All the teams have chosen to begin by preparing the choux pastry
0:03:55 > 0:03:57for their eclairs.
0:03:57 > 0:03:59My judging criteria will be simple.
0:03:59 > 0:04:02It will start with the perfect choux pastry,
0:04:02 > 0:04:05piped correctly and baked correctly.
0:04:05 > 0:04:08Everything can go wrong with an eclair.
0:04:08 > 0:04:09Starting with the choux pastry -
0:04:09 > 0:04:12you get the wrong recipe, you may have nothing.
0:04:12 > 0:04:15You can start with having a good recipe, bake it,
0:04:15 > 0:04:16and it goes wrong -
0:04:16 > 0:04:18it's overcooked or undercooked, and you've got nothing.
0:04:18 > 0:04:22But if you haven't got the choux pastry right, you've got nothing.
0:04:22 > 0:04:24- I can do this!- Yeah, go on!
0:04:25 > 0:04:27Feel the burn!
0:04:27 > 0:04:30Chloe is going to start on the choux paste.
0:04:30 > 0:04:31She's very good at it.
0:04:31 > 0:04:33Once the choux paste is actually made,
0:04:33 > 0:04:39we swap because I am slightly more confident with piping than Chloe is.
0:04:39 > 0:04:42As a head tutor at Leeds City College,
0:04:42 > 0:04:44Fabrice may have all the confidence,
0:04:44 > 0:04:46but his young guns Kevin and Chloe
0:04:46 > 0:04:48have proven to be a winning combination.
0:04:48 > 0:04:50I have entered a competition with Chloe before.
0:04:50 > 0:04:52We ended up winning, which was fab.
0:04:52 > 0:04:53'Personally, it's a challenge.
0:04:53 > 0:04:56'I haven't done a competition in about 25 years.'
0:05:00 > 0:05:02Well, they've got to bring something!
0:05:02 > 0:05:04Come on, I'm bringing 25 years of experience,
0:05:04 > 0:05:06I've got to have them for something!
0:05:06 > 0:05:08After the experience of the first heat,
0:05:08 > 0:05:11Fabrice has decided to make one or two changes...
0:05:11 > 0:05:13We listened to your advice last week.
0:05:13 > 0:05:16We look at what mistake we done, and learn from them.
0:05:16 > 0:05:19- I've simplified what we are going to do...- OK.
0:05:19 > 0:05:23..in order to be able to present 36 products, definitely,
0:05:23 > 0:05:24to a certain standard.
0:05:24 > 0:05:26Fabrice's simplified eclairs
0:05:26 > 0:05:27will be filled with a chocolate
0:05:27 > 0:05:29and raspberry creme patissiere,
0:05:29 > 0:05:31and topped with a milk chocolate glaze
0:05:31 > 0:05:32and nibbed almonds.
0:05:32 > 0:05:34Adding the eggs to the choux now, Fabrice.
0:05:34 > 0:05:35Yes, thank you.
0:05:35 > 0:05:39Whilst the pressure to perfect choux pastry is all on Chloe...
0:05:39 > 0:05:41BLEEP!
0:05:41 > 0:05:42..in Liam's team...
0:05:42 > 0:05:45Good start, guys. Keep it clean and keep it tidy.
0:05:45 > 0:05:46Yes, Chef.
0:05:46 > 0:05:48..that honour has fallen to Chris.
0:05:48 > 0:05:49I'm happy with my choux mix.
0:05:49 > 0:05:51Yeah, it hasn't taken as many eggs as it has in the practices.
0:05:51 > 0:05:54Obviously that the eggs that we're using here could be bigger,
0:05:54 > 0:05:55they could...
0:05:55 > 0:05:58So I'm not going to need as much as we were using before.
0:05:58 > 0:06:01Adapting should come naturally to Chris.
0:06:01 > 0:06:05When catering for Queen and country, there's only one rule...
0:06:05 > 0:06:07In the military, you can't not produce a meal.
0:06:07 > 0:06:10Being under time parameters, we get taught to overcome and adapt.
0:06:10 > 0:06:12We work with what we've got.
0:06:12 > 0:06:15We have to produce something at all times.
0:06:15 > 0:06:17Liam and the boys must produce 36 eclairs,
0:06:17 > 0:06:20topped with a fondant glaze and toasted almonds,
0:06:20 > 0:06:22and filled with a milk chocolate
0:06:22 > 0:06:23and orange mousse.
0:06:23 > 0:06:25This time, we've really tried to think about our flavours.
0:06:25 > 0:06:27We want them to come through really strong and bold,
0:06:27 > 0:06:29which is something we got picked up on in the last round.
0:06:29 > 0:06:32We've got our uniformity really well, we got good marks for that,
0:06:32 > 0:06:34so we're going to maintain the uniformity
0:06:34 > 0:06:37and just really work on the flavours.
0:06:37 > 0:06:39Yeah, seems all right, mate.
0:06:39 > 0:06:41I'll just put that back in there.
0:06:41 > 0:06:42Do you have the vanilla?
0:06:42 > 0:06:46Paula has also found that the secret of leadership is delegation.
0:06:46 > 0:06:49I'm putting all my hopes in Gimena's capable hands.
0:06:49 > 0:06:51She's our choux master,
0:06:51 > 0:06:55and she's going to do all the piping of the eclair.
0:06:55 > 0:06:57Gimena used to be my first boss here in London,
0:06:57 > 0:06:59and Jisung used to be Gimena's boss.
0:06:59 > 0:07:03So, I'm leading a team of bosses,
0:07:03 > 0:07:05and they used to boss me around all the time!
0:07:05 > 0:07:07So this is my turn!
0:07:07 > 0:07:10Paula and her former bosses have decided to spend precious minutes
0:07:10 > 0:07:14adding a craquelin to the top of their choux for added crunch,
0:07:14 > 0:07:16and they've also committed to a time-consuming
0:07:16 > 0:07:18Japanese banana and white chocolate cream filling,
0:07:18 > 0:07:20known as namelaka.
0:07:20 > 0:07:21Hi, Paula.
0:07:21 > 0:07:24How does it feel to be back at the scene of your great victory?
0:07:24 > 0:07:25It's good to be back!
0:07:25 > 0:07:28Yes, but does it add to the pressure that you won last time?
0:07:28 > 0:07:30Yeah, well, now we're back to zero, so...
0:07:30 > 0:07:33You kicked their asses, didn't you? Those guys over there.
0:07:33 > 0:07:35But you're confident that everything is on schedule?
0:07:35 > 0:07:36- Yeah.- No hiccups thus far?
0:07:36 > 0:07:38So far, so good.
0:07:38 > 0:07:40We're keeping the panic for the last five minutes!
0:07:40 > 0:07:43- Good strategy, good tactics! - Yeah.
0:07:43 > 0:07:45But there's already plenty to panic about.
0:07:45 > 0:07:51I do my eclairs, hopefully they are all the same size...
0:07:51 > 0:07:55The judges expect eclairs that are exactly 12 centimetres long.
0:07:55 > 0:07:58By hand it is difficult to be precise exactly,
0:07:58 > 0:08:01but we tried to do...
0:08:01 > 0:08:03These are the ones, I've drawn them 11 centimetres,
0:08:03 > 0:08:06so when they are actually baked in the oven, they grow a bit.
0:08:06 > 0:08:07Hopefully, if all goes well,
0:08:07 > 0:08:10they come out 12 centimetres and all look the same!
0:08:10 > 0:08:14But precision piping...
0:08:14 > 0:08:17hasn't sent everyone into a panic.
0:08:17 > 0:08:19I'm not going to check every single one,
0:08:19 > 0:08:23because every second I'm going to waste for a couple of millimetre
0:08:23 > 0:08:26or something, I'd rather spend on finishing the product.
0:08:26 > 0:08:30Deux, quatre, six, huit, dix, douze, quatorze, seize, dix huit...
0:08:30 > 0:08:34I'll measure the first one...
0:08:34 > 0:08:37Bogdan is doing eclairs whilst he uses the star nozzle.
0:08:37 > 0:08:41The reason why, with a plain one, it doesn't grow as much in the oven.
0:08:41 > 0:08:43With a star nozzle, it's able to crack and open up,
0:08:43 > 0:08:46and then we get a nice finish when it's cooked.
0:08:46 > 0:08:48- My hand is shaking! - Just breathe, man!
0:08:50 > 0:08:52More, more, more, more.
0:08:52 > 0:08:56Although currently working on an organic farm in Gloucestershire,
0:08:56 > 0:08:58it's Romanian-born Bogdan's international exploits...
0:08:58 > 0:09:00Mind your back.
0:09:00 > 0:09:03..that make him the secret weapon in Stephen's team.
0:09:03 > 0:09:04On the cruise ships,
0:09:04 > 0:09:08I learned a lot of pastry skill from different cultures of people.
0:09:08 > 0:09:10From French, from Swiss, from Germany,
0:09:10 > 0:09:13and I want to bring here in this competition
0:09:13 > 0:09:15all my knowledge about the pastry,
0:09:15 > 0:09:19and to go through in this competition far as possible.
0:09:19 > 0:09:22Inspired by the hedgerows around the farm,
0:09:22 > 0:09:26Stephen's team's choux will be filled with organic blackberry curd,
0:09:26 > 0:09:28glazed with fondant and topped with chocolate
0:09:28 > 0:09:30and freeze-dried blackberries.
0:09:30 > 0:09:34And Bogdan is hedging their bets by cunningly piping an extra batch...
0:09:34 > 0:09:36- BENOIT:- All right, Stephen's team.
0:09:36 > 0:09:40Interesting technique, icing sugar over your 52 eclairs!
0:09:40 > 0:09:42- So you counted! - How many have you done?
0:09:42 > 0:09:45You've done like enough to do one and a half times the challenge!
0:09:45 > 0:09:47We did a few extra to make sure we have 36...
0:09:47 > 0:09:50To make sure we choose the best ones.
0:09:50 > 0:09:54But icing sugar helps to get up a nice, clean, crisp top.
0:09:54 > 0:09:55OK, I've never seen that before.
0:09:55 > 0:09:57Have you seen icing sugar over the...?
0:09:57 > 0:10:00- No, this is the first time.- Really? - But we might learn something.
0:10:00 > 0:10:01- We might learn something! - We want to finish...
0:10:01 > 0:10:02But most important,
0:10:02 > 0:10:05are you going to give us the 72 pastry that we ask for last time?
0:10:05 > 0:10:08- You're going to get them... - No, we're going to get 98!
0:10:13 > 0:10:14Eclairs going in, guys.
0:10:14 > 0:10:16Wish me luck!
0:10:16 > 0:10:17Good luck, Chef!
0:10:17 > 0:10:20- Do you want the craquelin? - Yes, please.
0:10:20 > 0:10:21Quick, quick, quick.
0:10:21 > 0:10:23These go soft very fast.
0:10:23 > 0:10:25And it gives you a crunchy top.
0:10:25 > 0:10:29Eclairs going in the oven, first batch.
0:10:29 > 0:10:30I want to put in the eclair now.
0:10:30 > 0:10:33- Too much time outside... - Just five more.
0:10:38 > 0:10:42We are now halfway through, so you have one hour left.
0:10:42 > 0:10:44Choux pastry can go in...
0:10:44 > 0:10:45Can I?
0:10:45 > 0:10:47Oh...
0:10:47 > 0:10:48What's up?
0:10:53 > 0:10:57As if piping, baking, filling and topping 36 identical eclairs
0:10:57 > 0:11:00in just two hours isn't hard enough...
0:11:05 > 0:11:09..the teams have another mountain to climb.
0:11:09 > 0:11:11- Right, guys, 55 minutes to go, yeah? - Yes, Chef.
0:11:11 > 0:11:15I'm just doing the meringue to go inside the Mont Blanc.
0:11:15 > 0:11:18A classic Mont Blanc combines meringue, Chantilly cream,
0:11:18 > 0:11:20and sweet chestnut puree -
0:11:20 > 0:11:22an homage to the snow-capped mountain in the Alps.
0:11:22 > 0:11:26For me, the very crucial thing is that I need to taste the chestnut.
0:11:26 > 0:11:29They can mix and match the taste with ingredients.
0:11:29 > 0:11:32At the end of the day, I want chestnut.
0:11:32 > 0:11:35If the chestnut taste is not there, mark will be deducted.
0:11:35 > 0:11:38And of course, the meringue has to be crispy.
0:11:38 > 0:11:40I don't want soggy meringue!
0:11:40 > 0:11:43So, Fabrice has made the meringue, and I'm just spreading it.
0:11:43 > 0:11:45This is for the shards for the Mont Blanc.
0:11:45 > 0:11:49Chloe's ice-like meringue shards will surround a mountain
0:11:49 > 0:11:51of vanilla Chantilly cream
0:11:51 > 0:11:53and the traditional chestnut puree vermicelli
0:11:53 > 0:11:56with a less than traditional twist...
0:11:56 > 0:11:58That's the yuzu there and that's the mandarin there.
0:11:58 > 0:12:00To make the puree to go along with the Mont Blanc, yuzu is quite harsh,
0:12:00 > 0:12:03but it brings a beautiful freshness to something.
0:12:03 > 0:12:04This - great palate cleanser.
0:12:04 > 0:12:07A Mont Blanc is very rich, very cream-heavy, very chestnut-heavy,
0:12:07 > 0:12:10very earthy flavours. This cuts straight through it all.
0:12:10 > 0:12:12This should come through a lot nicer,
0:12:12 > 0:12:14because it's a lot harsher, yeah?
0:12:14 > 0:12:16- That's why we have to... - I've not sweetened it at all.
0:12:16 > 0:12:18- I don't think it needs it. - No, I don't want it sweet,
0:12:18 > 0:12:21- because everything else is sweet. - Right, put that to one side for now.
0:12:21 > 0:12:23But Fabrice's team...
0:12:23 > 0:12:24Leave that just to absorb.
0:12:24 > 0:12:28..aren't the only ones embarking on an alternative ascent of Mont Blanc.
0:12:28 > 0:12:30How is the namelaka? Should it be like this?
0:12:30 > 0:12:33No, it's... Go back in.
0:12:33 > 0:12:35The Mont Blanc is a joint effort,
0:12:35 > 0:12:40so we are trying to get our flavours from home to this one
0:12:40 > 0:12:44so we get an unusual flavour for our meringue.
0:12:44 > 0:12:45We chose to do guava.
0:12:45 > 0:12:48Paula's guava meringue will be topped
0:12:48 > 0:12:49with marshmallow Chantilly,
0:12:49 > 0:12:51and her chestnut vermicelli piping
0:12:51 > 0:12:53will be flavoured with rum.
0:12:53 > 0:12:54We are very confident.
0:12:54 > 0:12:56We tried, and it goes really well with the chestnut.
0:12:56 > 0:12:58Tastes good. I hope they like it.
0:13:00 > 0:13:01Stephen's team...
0:13:02 > 0:13:04..have also turned to drink.
0:13:04 > 0:13:06Right, rum. We have a chestnut filling,
0:13:06 > 0:13:08which is almost like a chestnut buttercream.
0:13:08 > 0:13:10And then we're going to add some rum,
0:13:10 > 0:13:12because rum really goes well with chestnut.
0:13:12 > 0:13:15Stephen's chocolate-sprayed rum and chestnut buttercream
0:13:15 > 0:13:16will sit on top of meringue
0:13:16 > 0:13:18and vanilla cream,
0:13:18 > 0:13:20with an almond financier sponge base.
0:13:20 > 0:13:22It's the shape rather than the flavours
0:13:22 > 0:13:25that should help his Mont Blanc standout.
0:13:25 > 0:13:26We have cones.
0:13:26 > 0:13:27They are Mont Blancs in a cone shape
0:13:27 > 0:13:30- and they are going to sit on our almond base.- Very good.
0:13:30 > 0:13:31That looks a little bit like a Mont Blanc.
0:13:31 > 0:13:33Yes, because obviously the Mont Blanc Mountain
0:13:33 > 0:13:36- is quite pointed, in a way. - So I gather, yes.
0:13:36 > 0:13:39I think most mountains are quite pointed, but...
0:13:39 > 0:13:41Yeah. OK. It's particularly pointed, right.
0:13:44 > 0:13:47So it's really important to get these even,
0:13:47 > 0:13:48otherwise, when we present it,
0:13:48 > 0:13:51it's going to be a bit kind of all over the place.
0:13:51 > 0:13:53It's these air bubbles that are going to make
0:13:53 > 0:13:55the biggest difference, cos if you've got an air bubble
0:13:55 > 0:13:57on the side of it, it will show later.
0:13:57 > 0:14:00I just started building the Mont Blancs.
0:14:00 > 0:14:03I'm just putting cherry fluid gel down just to stick the cherry
0:14:03 > 0:14:05that's been soaked and macerated. We'll pipe some cream round that.
0:14:05 > 0:14:07The meringue will sit on top,
0:14:07 > 0:14:10and then the vermicelli will sit on top of that.
0:14:10 > 0:14:13The piped vermicelli surrounding Liam's team's Mont Blanc
0:14:13 > 0:14:15will be an eye-catching green combination
0:14:15 > 0:14:18of spiced chestnut puree and pistachio.
0:14:18 > 0:14:22It will cover a vanilla Chantilly cream centre.
0:14:22 > 0:14:25It's just a case of it all being neat and tidy.
0:14:25 > 0:14:26It's up to me on this one.
0:14:28 > 0:14:30Pressure's on.
0:14:30 > 0:14:32Meanwhile, the pressure...
0:14:33 > 0:14:36..is only getting worse for Chris and his choux.
0:14:36 > 0:14:38I'm not really 100% happy with them.
0:14:38 > 0:14:41I'm not sure what's really caused it,
0:14:41 > 0:14:44but they haven't seemed to have risen.
0:14:44 > 0:14:46Bogdan, oven.
0:14:46 > 0:14:47Eclairs.
0:14:51 > 0:14:53Some of them are a little bit fat,
0:14:53 > 0:14:54but we're going to pick out the best of them.
0:14:54 > 0:14:56That's why we've got a few more, which is good.
0:14:58 > 0:15:00I knew the ruler would come.
0:15:00 > 0:15:01Kevin, give me mine.
0:15:03 > 0:15:04Mine's bigger.
0:15:06 > 0:15:09Yeah, but, Cherish, if you look at this one, it's 12.
0:15:11 > 0:15:12Oh, I get this glare.
0:15:14 > 0:15:15Them ones puffing up any better?
0:15:15 > 0:15:17They've only been in two minutes.
0:15:17 > 0:15:20If they're puffing up better, maybe we should pipe another tray.
0:15:20 > 0:15:21We could pipe another tray.
0:15:21 > 0:15:23You've got some more choux pastry?
0:15:23 > 0:15:25I've got some more choux pastry, yeah.
0:15:25 > 0:15:28Pipe everything you've got, guys, because this is not going anywhere.
0:15:29 > 0:15:30The choux are ready.
0:15:30 > 0:15:32They look OK.
0:15:32 > 0:15:35Try to pipe larger. Go for it. You've got nothing to lose.
0:15:35 > 0:15:37This is not going.
0:15:40 > 0:15:42Right, just keep going.
0:15:45 > 0:15:48Chefs, you have 30 minutes left now.
0:15:48 > 0:15:49Half an hour.
0:15:49 > 0:15:51- Let's go, let's go, let's go. - Loads of time.
0:15:51 > 0:15:53Let's just keep our heads down and keep calm.
0:15:53 > 0:15:56- Loads of time, there. - Loads of time!
0:15:56 > 0:15:57Make sure they're full.
0:16:01 > 0:16:02Eclairs are in.
0:16:02 > 0:16:04Let's start assembling everything, girls.
0:16:09 > 0:16:11Guys, don't give up.
0:16:11 > 0:16:12We can still do this.
0:16:14 > 0:16:17If I'm dipping, you're sprinkling.
0:16:17 > 0:16:18- OK.- Right?
0:16:18 > 0:16:20Obviously, our eclairs are quite big.
0:16:20 > 0:16:22They weren't supposed to be as big, but they are as big.
0:16:22 > 0:16:23It's going to be tight on the filling.
0:16:23 > 0:16:26It's just a milk chocolate which I tempered,
0:16:26 > 0:16:30and then I added some toasted nibbed almonds to give a crunchiness.
0:16:30 > 0:16:31The eclairs are looking better, Chris.
0:16:31 > 0:16:33I'm glad we've gone with that. Look at that.
0:16:33 > 0:16:36- It's going to be a rapid fill. - Hope I counted it right!
0:16:36 > 0:16:38Hi, Liam, how's it going? 12 minutes to go.
0:16:38 > 0:16:40It's going to be a push now to get them out.
0:16:40 > 0:16:42Right. How was the second batch?
0:16:42 > 0:16:45They're a bit bigger. We are a little bit happier with them, but
0:16:45 > 0:16:49we're still not quite sure what's gone wrong with them, unfortunately.
0:16:49 > 0:16:51Oh. Well, you've done one, so you only have another 35 to go.
0:16:54 > 0:16:56What time are we on?
0:16:56 > 0:16:57Chefs, you have ten minutes left.
0:16:57 > 0:17:00It's getting built. It's getting built.
0:17:10 > 0:17:12Where's your eclairs?
0:17:12 > 0:17:13You've got enough, yeah?
0:17:17 > 0:17:19Bogdan's eclairs are so large
0:17:19 > 0:17:21that the team has run out of filling.
0:17:21 > 0:17:24- That is not...- Get some... I don't know.
0:17:26 > 0:17:28We have to be smart, here.
0:17:30 > 0:17:34I missed out two, so I need to put another two.
0:17:34 > 0:17:35We're good.
0:17:37 > 0:17:38Yes.
0:17:40 > 0:17:43Guys, you have one minute left.
0:17:43 > 0:17:45Just 60 seconds and everything
0:17:45 > 0:17:49needs to be on your presentation trays, please.
0:17:49 > 0:17:52- Liam.- Come on. We'll have to push both sides to get them in.
0:17:52 > 0:17:54- Yep.- We're about to run out of time.
0:18:06 > 0:18:07Don't just chuck them on.
0:18:07 > 0:18:09Come on, you're nearly there.
0:18:09 > 0:18:11How long have we got?
0:18:11 > 0:18:14Ages. Enough time to put those on a plate.
0:18:14 > 0:18:16OK, time is up.
0:18:16 > 0:18:18Step away, please, from your miniatures.
0:18:21 > 0:18:24Is that blood on your arm or raspberry?
0:18:24 > 0:18:25Raspberry.
0:18:25 > 0:18:28Now, that was hard.
0:18:29 > 0:18:32- I'll just go home now. - Two is nothing.
0:18:32 > 0:18:34I'm hoping they don't get the two...
0:18:34 > 0:18:37- I don't know.- They're going to cut a few, but they might be clever...
0:18:37 > 0:18:39- and cut ones in the middle, which- BLEEP!
0:18:52 > 0:18:56Nearly 300 petits gateaux made in just two hours.
0:19:07 > 0:19:08Oh, God.
0:19:10 > 0:19:13It's judgment time, and we're going to start with Paula's team, please,
0:19:13 > 0:19:16if you'd like to bring over your miniatures.
0:19:19 > 0:19:22Paula's team's Mont Blanc contain guava meringue,
0:19:22 > 0:19:26marshmallow Chantilly, and rum and chestnut cream.
0:19:26 > 0:19:29Their eclairs are flavoured with banana namelaka
0:19:29 > 0:19:31and topped with a cocoa nib craquelin.
0:19:33 > 0:19:36It's a little bit less than what I was expecting.
0:19:36 > 0:19:38It's a little on the rough side.
0:19:38 > 0:19:40As you can see, the scales are straight in front of me.
0:19:40 > 0:19:42I am very particular about every weight
0:19:42 > 0:19:44that's sent out of my kitchen.
0:19:44 > 0:19:47And if they don't get it, I make them redo everything again.
0:19:47 > 0:19:50Hopefully, they will be quite consistent.
0:19:50 > 0:19:5145.
0:19:53 > 0:19:55Ah, no. 34.
0:19:55 > 0:19:56It's not quite acceptable.
0:19:56 > 0:19:58This is 13.
0:19:58 > 0:20:0011.5.
0:20:00 > 0:20:01How could you(?)
0:20:01 > 0:20:04- That's a whole 1.5 centimetres. - That's 11.
0:20:08 > 0:20:12Normally an eclair, I like to eat it with my hand.
0:20:12 > 0:20:13Mm, OK.
0:20:15 > 0:20:17Banana...
0:20:17 > 0:20:18Yes.
0:20:18 > 0:20:19Do I like it?
0:20:21 > 0:20:23Yes.
0:20:23 > 0:20:25Your choux pastry is slightly undercooked.
0:20:25 > 0:20:28When you said namelaka, oh, I said, "Wrong recipe."
0:20:28 > 0:20:33Because namelaka - time, which you haven't got today.
0:20:33 > 0:20:35Two hours. You haven't got enough time.
0:20:35 > 0:20:39So you should have perhaps used the banana flavour, different recipe.
0:20:39 > 0:20:41This, tuned where it should be,
0:20:41 > 0:20:45potentially a nice little eclair to enjoy.
0:20:49 > 0:20:51I think it's not complete.
0:20:51 > 0:20:55It's just like a dress without a skirt on.
0:21:01 > 0:21:03Meringue has gone slightly soft.
0:21:03 > 0:21:05Cream, nice.
0:21:05 > 0:21:07If it wasn't so rough on the presentation,
0:21:07 > 0:21:09I think I could almost say I enjoyed it.
0:21:10 > 0:21:13We wouldn't want you to go TOO far!
0:21:13 > 0:21:14I liked the chestnut filling,
0:21:14 > 0:21:17but I was hoping to have a little bit more rum
0:21:17 > 0:21:20because I love my rum. But do I really mind?
0:21:20 > 0:21:23No, I don't, because it tastes really, really nice.
0:21:27 > 0:21:28Yeah, definitely.
0:21:29 > 0:21:31More booze, more booze next time.
0:21:31 > 0:21:32More booze.
0:21:35 > 0:21:39Stephen's team's Mont Blanc have an almond financier base,
0:21:39 > 0:21:41vanilla cream, meringue,
0:21:41 > 0:21:44and a chocolate-sprayed rum and chestnut buttercream.
0:21:44 > 0:21:46Their eclairs are filled with blackberry curd
0:21:46 > 0:21:48and glazed with fondant.
0:21:48 > 0:21:52We wanted you to bring, as professionals, the eclair.
0:21:52 > 0:21:54This is not looking like a professional eclair.
0:21:54 > 0:21:56The way it's glazed is like...
0:21:56 > 0:21:57put something on it.
0:21:57 > 0:21:59You guys finished early.
0:21:59 > 0:22:03Take a little bit more time to at least try to glaze it nicely.
0:22:03 > 0:22:05- Are you going to weigh it?- Yes.
0:22:10 > 0:22:12Did you have any filling in there?
0:22:12 > 0:22:15It looks like you don't have any filling in there.
0:22:15 > 0:22:17You've got 43.
0:22:19 > 0:22:21And you've got 72.
0:22:21 > 0:22:23Ooh!
0:22:23 > 0:22:24So, this one's likely to be empty.
0:22:30 > 0:22:32- That is why it is 40g.- Oopsy.
0:22:32 > 0:22:35Basic skills, Chef. What a disappointment.
0:22:39 > 0:22:40On the other hand...
0:22:42 > 0:22:44..it's baked perfectly.
0:22:44 > 0:22:45Slightly crunchy on the outside
0:22:45 > 0:22:48and the middle is nice and soft.
0:22:48 > 0:22:50So, should we move to the Mont Blanc, then?
0:22:50 > 0:22:54They look like a little army of garden gnomes.
0:22:54 > 0:22:55You thought about it.
0:22:55 > 0:22:58You want to be different, so that is a plus point.
0:22:58 > 0:23:00When you piped in the mousse,
0:23:00 > 0:23:02I can see that there are gaps in between.
0:23:02 > 0:23:03I don't like that.
0:23:11 > 0:23:12Just that mousse is completely split
0:23:12 > 0:23:16so you've got the butter floating around with the chestnut.
0:23:16 > 0:23:18And I'm going to stay there for the negative
0:23:18 > 0:23:20because the rest is pretty positive.
0:23:20 > 0:23:22The sweetness is well-controlled.
0:23:22 > 0:23:24The financier is quite nice.
0:23:24 > 0:23:26The meringue element is too soft.
0:23:26 > 0:23:29Meringue is a very simple recipe.
0:23:29 > 0:23:31But this is completely collapsed.
0:23:31 > 0:23:32Overall, it was bland.
0:23:32 > 0:23:34I didn't enjoy eating it.
0:23:48 > 0:23:53Fabrice's team's Mont Blanc are filled with vanilla Chantilly cream,
0:23:53 > 0:23:55topped with chestnut puree vermicelli
0:23:55 > 0:23:57and a mandarin and yuzu puree.
0:23:57 > 0:23:58Their eclairs are filled
0:23:58 > 0:24:01with chocolate and raspberry creme patissiere,
0:24:01 > 0:24:03and are topped with raspberries, Chantilly cream
0:24:03 > 0:24:06and a milk chocolate glaze with nibbed almonds.
0:24:07 > 0:24:11Looking at your eclair, it was just too rushed.
0:24:11 > 0:24:12It was irregular.
0:24:12 > 0:24:14It was not precise at all.
0:24:14 > 0:24:15I don't even need to weigh.
0:24:15 > 0:24:18As a professional myself, I can't say anything against this.
0:24:18 > 0:24:19However, it's a competition.
0:24:19 > 0:24:22I've got to make sure that I serve something on the day.
0:24:32 > 0:24:33Do I taste the chocolate?
0:24:33 > 0:24:34Yes, definitely.
0:24:34 > 0:24:36Do I taste the raspberry?
0:24:36 > 0:24:37No.
0:24:37 > 0:24:40I was expecting a little bit of raspberry mousse in there
0:24:40 > 0:24:43or maybe some raspberry confit,
0:24:43 > 0:24:46and when I look at your filling, it's split, as well.
0:24:46 > 0:24:48I taste the raspberry.
0:24:48 > 0:24:50But it is very light.
0:24:50 > 0:24:52And it's a combination with your chocolate.
0:24:52 > 0:24:55The choux pastry itself, it is baked,
0:24:55 > 0:24:57but it's a bit on the dry side.
0:24:57 > 0:24:59Mont Blanc.
0:24:59 > 0:25:03Really like the idea of the meringue being on the outside,
0:25:03 > 0:25:06and also, Mont Blanc being a French mountain,
0:25:06 > 0:25:12you get those plaques of ice, looking like meringue, brilliant.
0:25:12 > 0:25:14But the whole thing inside is rough.
0:25:14 > 0:25:18It's quite nice that you put a bit of the yuzu and orange on the top.
0:25:24 > 0:25:25Wow.
0:25:25 > 0:25:28The particular idea of the yuzu is extremely sharp.
0:25:28 > 0:25:30Yes.
0:25:30 > 0:25:31Sharp it is.
0:25:31 > 0:25:33But a Mont Blanc, for me, is big, soft, chestnut.
0:25:33 > 0:25:34I haven't got enough chestnut here.
0:25:34 > 0:25:38I've got a lot of yuzu and a LOT of Chantilly cream.
0:25:38 > 0:25:40It's fabulous, the taste.
0:25:40 > 0:25:41Fab-u-lous?
0:25:41 > 0:25:43- Wow! - They marry with each other.
0:25:43 > 0:25:45But, again, this piece of pastry
0:25:45 > 0:25:47needed a little bit of tender loving care.
0:26:02 > 0:26:05Liam's team, you're next.
0:26:13 > 0:26:16Liam's team's Mont Blanc have a sweet pastry base,
0:26:16 > 0:26:20macerated cherries and a chestnut and pistachio vermicelli.
0:26:20 > 0:26:23Their eclairs are filled with chocolate and orange mousse
0:26:23 > 0:26:26and topped with fondant and toasted almonds.
0:26:28 > 0:26:31Obviously, we are fully aware that you struggled.
0:26:31 > 0:26:33Was the recipe, to begin with, the wrong one?
0:26:33 > 0:26:35Difficult to judge.
0:26:36 > 0:26:38I am struggling to see a glaze,
0:26:38 > 0:26:40but again the eclair being wrong to begin with,
0:26:40 > 0:26:43it's going to be very difficult to get it back.
0:26:49 > 0:26:52How can you go wrong with orange and chocolate?
0:26:52 > 0:26:55Chocolate and orange, orange and chocolate, I love the taste.
0:26:55 > 0:26:58Flavour is not the issue.
0:26:58 > 0:27:00- The rest is.- What a shame.
0:27:00 > 0:27:01Sorry, chefs.
0:27:02 > 0:27:05The Mont Blanc or, should we say, the Mont Vert!
0:27:05 > 0:27:07You have a green mountain in England?
0:27:07 > 0:27:08I'm sure we have many.
0:27:08 > 0:27:11Yes. I think we call them the Lake District.
0:27:14 > 0:27:16How is the green mountain?
0:27:18 > 0:27:20I really like my chestnut.
0:27:20 > 0:27:23I'm not too sure why you mixed it with pistachio.
0:27:23 > 0:27:25Cherry - overpower.
0:27:25 > 0:27:27They are all flavours fighting and saying,
0:27:27 > 0:27:29"Please, taste me! Please, taste me!"
0:27:29 > 0:27:32All jumbled up in my head like a tumble dryer.
0:27:32 > 0:27:34Funny enough, I've had most of it.
0:27:34 > 0:27:37So I can't say I don't like it.
0:27:37 > 0:27:40- Where is the meringue? Have you had any meringue?- No.
0:27:40 > 0:27:44There's cream. Good. Is it white? No.
0:27:44 > 0:27:46So, am I eating a Mont Blanc?
0:27:46 > 0:27:47I'm not.
0:27:59 > 0:28:03Benoit and Cherish will now award each team a mark out of ten
0:28:03 > 0:28:04for each miniature.
0:28:04 > 0:28:08We didn't realise that the choux pastry challenge
0:28:08 > 0:28:11would be that difficult for them to achieve.
0:28:11 > 0:28:13(I'm scared.)
0:28:13 > 0:28:16Some of the very big flavours they put together
0:28:16 > 0:28:18clashed with each other as well.
0:28:18 > 0:28:20A total of 40 points are on offer,
0:28:20 > 0:28:24and they'll be revealed, starting with the lowest.
0:28:29 > 0:28:31Liam's team.
0:28:31 > 0:28:34Well, there was clearly an issue with your choux pastry.
0:28:34 > 0:28:37I'm awarding your team 7 out of 20.
0:28:37 > 0:28:40I award you 5 out of 20.
0:28:40 > 0:28:46Making it a total of 12 out of a possible 40.
0:28:46 > 0:28:49'Third is Fabrice's team with 13.'
0:28:49 > 0:28:52So, who's mastered the petits gateaux?
0:28:52 > 0:28:56Paula, I got the Mont Blanc picture, but the namelaka filling
0:28:56 > 0:28:59was the wrong one for a competition in two hours.
0:28:59 > 0:29:03I'm awarding you 11 points out of 20.
0:29:03 > 0:29:05Really liked the filling of the Mont Blanc.
0:29:05 > 0:29:09For that, I award you 11.5 out of 20.
0:29:09 > 0:29:14Making a total of 22.5 out of 40.
0:29:15 > 0:29:17Your marks for Stephen.
0:29:17 > 0:29:20A couple of your eclairs were empty.
0:29:20 > 0:29:22For that, I award you 9.
0:29:23 > 0:29:28Your choux pastry was the only properly baked one today,
0:29:28 > 0:29:32but you neglected completely your glazing, so I'm awarding you...
0:29:34 > 0:29:36..9 out of 20.
0:29:36 > 0:29:41Meaning a total of 18, which means congratulations to Paula's team.
0:29:41 > 0:29:43You are in first place.
0:29:43 > 0:29:45But tomorrow there are many points available
0:29:45 > 0:29:46for the Showpiece challenge,
0:29:46 > 0:29:49so all of that could be turned on its head.
0:29:49 > 0:29:52So, for now, take a well-earned rest, reflect on the day's events,
0:29:52 > 0:29:55tear into any team members who you feel might have let you down,
0:29:55 > 0:29:58and we'll see you here tomorrow, bright and early.
0:29:58 > 0:29:59Well done.
0:30:00 > 0:30:04We're messier than we expected, but at least we won again.
0:30:04 > 0:30:06Yes, again.
0:30:06 > 0:30:07- We won!- Happy.- Woohoo!
0:30:07 > 0:30:09Calm down, there's the showpiece,
0:30:09 > 0:30:11and the guys always smash us.
0:30:11 > 0:30:13We were quite pleasantly surprised.
0:30:13 > 0:30:15We thought we'd done really badly.
0:30:15 > 0:30:18The comments were pretty hard-core today.
0:30:18 > 0:30:20You could see everyone was just taking a beating.
0:30:20 > 0:30:22- We knew it was going to happen. - Yes!- But that was horrible.
0:30:22 > 0:30:25It's like climbing Mont Blanc when an avalanche is about to hit.
0:30:25 > 0:30:27There's only a couple of points in it.
0:30:27 > 0:30:29I think we're one off third place.
0:30:29 > 0:30:32Easily claw-backable in the showpiece one.
0:30:32 > 0:30:35- Don't even say that- BLEEP- word. - "Claw-backable"?
0:30:35 > 0:30:38- Well, it is. - That's not a word, is it?- Cut it.
0:30:43 > 0:30:45Tomorrow's final challenge is the grandest yet,
0:30:45 > 0:30:48and the teams have been given a golden hour to prepare
0:30:48 > 0:30:51any items that need to set overnight.
0:30:51 > 0:30:54So, Paula's team, do you think they're way ahead?
0:30:54 > 0:30:56Are they in a different league to the others?
0:30:56 > 0:30:58I don't think it is quite the case.
0:30:58 > 0:30:59But who's going to be pushing her?
0:30:59 > 0:31:00All three teams can push her.
0:31:00 > 0:31:02And even those at the bottom can push her,
0:31:02 > 0:31:04- because they've made mistakes.- Mm.
0:31:04 > 0:31:07At any point of the competition, the leader is so important.
0:31:07 > 0:31:10You lead the team. If you get panicked, the team get panicked.
0:31:10 > 0:31:14If you are very calm, you're very directive of what you want to do,
0:31:14 > 0:31:16then the team will follow you,
0:31:16 > 0:31:18so you need to be very confident with yourself,
0:31:18 > 0:31:20but you need the drive.
0:31:20 > 0:31:23So, hopefully, they can redeem themselves tomorrow
0:31:23 > 0:31:26and show us their pastry skill and their true abilities to do well.
0:31:26 > 0:31:28- On va voir.- On va voir.
0:31:28 > 0:31:30I don't even know what that means.
0:31:30 > 0:31:31(We will see.)
0:31:31 > 0:31:33What have we done?
0:31:33 > 0:31:35Shortbread done, sponge is done.
0:31:35 > 0:31:37- Lemon curd is done.- Curd's done.
0:31:37 > 0:31:38This is done.
0:31:38 > 0:31:43Tomorrow, I'll jump straight on the passion fruit mousse.
0:31:43 > 0:31:45I'm starting to think we haven't done enough.
0:32:10 > 0:32:11Welcome back, chefs.
0:32:11 > 0:32:14I hope you're ready to take on the final challenge
0:32:14 > 0:32:16because, at the end of today,
0:32:16 > 0:32:19one of you will be respectfully asked to leave.
0:32:19 > 0:32:21And so to today's showpiece challenge.
0:32:21 > 0:32:23This week, it's an occasion showpiece.
0:32:23 > 0:32:26And what better occasion than a wedding?
0:32:26 > 0:32:29Well, almost any, some might say, but that would be churlish.
0:32:29 > 0:32:31So, Benoit, Cherish, why a wedding cake?
0:32:31 > 0:32:32Is it something you're trying to tell us?
0:32:32 > 0:32:35Well, it's not just an ordinary wedding cake.
0:32:35 > 0:32:39So, today we are asking you to make an exceptional
0:32:39 > 0:32:43tiered gateau de mariage that caters for 50 people
0:32:43 > 0:32:45and has a minimum of five tiers.
0:32:45 > 0:32:49I'm looking for exceptional technical skill,
0:32:49 > 0:32:52with flavour, texture and decoration.
0:32:52 > 0:32:54It must be highly finished,
0:32:54 > 0:32:57that the groom and bride will be very proud of.
0:32:57 > 0:32:59Fair enough.
0:32:59 > 0:33:01So, 60 points are available to you,
0:33:01 > 0:33:0330 from each judge.
0:33:03 > 0:33:05You had one hour preparation last night.
0:33:05 > 0:33:10You now have three further hours to complete your gateau de mariage.
0:33:10 > 0:33:14So, for better or worse, your time starts now.
0:33:14 > 0:33:15Let's go, guys.
0:33:18 > 0:33:20I need the sugar after you.
0:33:20 > 0:33:24The pastry chef became in charge of making the wedding cake
0:33:24 > 0:33:27for centuries. They were doing it in different ways, different styles,
0:33:27 > 0:33:29but this is what we do for a living,
0:33:29 > 0:33:31so this is at the very core of our job.
0:33:31 > 0:33:33This is my life.
0:33:33 > 0:33:35Is that 1.5kg?
0:33:35 > 0:33:37I love making wedding cake!
0:33:37 > 0:33:39Big challenge.
0:33:39 > 0:33:40A lot of things can go wrong.
0:33:40 > 0:33:41The cake might be too dry.
0:33:41 > 0:33:44They might not be able to produce the cake in time.
0:33:44 > 0:33:47And can you imagine, if they make a wedding cake
0:33:47 > 0:33:50and it starts to topple and it starts to fall...
0:33:50 > 0:33:52and then we go?
0:33:52 > 0:33:54I want it to be flamboyant. I want it to be creative.
0:33:54 > 0:33:59Make it big, make it bold, and make it a showpiece.
0:33:59 > 0:34:02I did my first wedding cake, and when I got married the second time,
0:34:02 > 0:34:03I didn't bother.
0:34:03 > 0:34:07I went somewhere sunny instead, and somebody else made the wedding cake.
0:34:07 > 0:34:11Because it didn't really bring me luck to make my own the first time.
0:34:11 > 0:34:13Wedding cake, I've made once or twice.
0:34:13 > 0:34:16Gimena over there, she makes them for a hobby.
0:34:16 > 0:34:19She's the designer and she's the boss today.
0:34:20 > 0:34:24Gimena's ambitious design will require 12kg of buttercream
0:34:24 > 0:34:26to cover and fill five - yes, five -
0:34:26 > 0:34:31triple-layered tiers of chocolate brownie with cream cheese,
0:34:31 > 0:34:34a Victoria sponge, a blueberry yoghurt sponge,
0:34:34 > 0:34:35a lemon yuzu cake,
0:34:35 > 0:34:38and an apple, ginger and cinnamon cake.
0:34:38 > 0:34:40Golden hour was very good last night.
0:34:40 > 0:34:41We managed to make all the sponges.
0:34:41 > 0:34:45So today, we're not baking, we're purely assembling our cake.
0:34:45 > 0:34:47We're making all these fillings, the buttercreams,
0:34:47 > 0:34:49putting all the cakes together.
0:34:49 > 0:34:51Each layer is a different decoration,
0:34:51 > 0:34:53so different flavours and different texture.
0:34:53 > 0:34:55We went crazy.
0:34:55 > 0:34:57Gateau de mariage madness.
0:34:57 > 0:34:59They're on the trolley, guys. Just be careful.
0:34:59 > 0:35:02And it seems to be spreading.
0:35:02 > 0:35:03As a team, we haven't made wedding cakes.
0:35:03 > 0:35:05It's a completely new challenge for us.
0:35:05 > 0:35:07It's new techniques that we've had to learn.
0:35:07 > 0:35:08We are taking a risk today.
0:35:08 > 0:35:11It's everything or nothing, I think, on today's challenge.
0:35:11 > 0:35:15It might not be exactly what the judges are going to be expecting.
0:35:15 > 0:35:17It's us trying to reinvent and show them something
0:35:17 > 0:35:19that they possibly haven't seen before.
0:35:19 > 0:35:22Liam is risking an unorthodox chocolate wedding cake,
0:35:22 > 0:35:24featuring an unheard-of combination of sachertorte
0:35:24 > 0:35:26soaked with raspberry liqueur
0:35:26 > 0:35:29and a pistachio Victoria sponge.
0:35:29 > 0:35:30Each tier is sprayed
0:35:30 > 0:35:31with milk chocolate flocking.
0:35:31 > 0:35:34But his chocolate wedding cake's construction
0:35:34 > 0:35:36could prove to be an even bigger gamble.
0:35:36 > 0:35:39I'm just cutting out the sacher chocolate cake
0:35:39 > 0:35:42to the size of the Victoria sponge we used.
0:35:42 > 0:35:44Now I'm going to start building the cake.
0:35:44 > 0:35:45We're not using a cake stand,
0:35:45 > 0:35:48so we have to make sure all our cakes are the same level,
0:35:48 > 0:35:50otherwise, the further up we go, with the tiers,
0:35:50 > 0:35:53it's got potential to lean over and fall over.
0:35:53 > 0:35:55We've got to make sure we get it right today,
0:35:55 > 0:35:57as we are in fourth place.
0:35:57 > 0:36:00If it survives, Liam's chocolate wedding cake won't be alone.
0:36:00 > 0:36:02I need two of these.
0:36:02 > 0:36:04You've got two. Fine.
0:36:04 > 0:36:05Are you using that clingfilm?
0:36:05 > 0:36:06No.
0:36:07 > 0:36:10Why does our clingfilm always keep walking off?
0:36:10 > 0:36:13We want to go down the whole chocolate route,
0:36:13 > 0:36:16because it's our theme, it's an awesome-themed wedding cake.
0:36:16 > 0:36:19It's a theme that was chosen long before the competition.
0:36:19 > 0:36:21It's my wedding next year.
0:36:21 > 0:36:23I asked Stephen a few months ago, like,
0:36:23 > 0:36:25"Would you make a cake for the wedding?"
0:36:25 > 0:36:28It's the right sort of flavour profiles and textures
0:36:28 > 0:36:30for me and my fiancee.
0:36:30 > 0:36:33If they don't love the cake, I do, so sod them.
0:36:33 > 0:36:35James' dark chocolate glazed wedding cakes
0:36:35 > 0:36:38will contain more layers than any other team's
0:36:38 > 0:36:41with eight in each, including shortbread,
0:36:41 > 0:36:42limoncello-soaked sponge,
0:36:42 > 0:36:44chocolate cashew ganache,
0:36:44 > 0:36:46raspberry jam and lemon curd.
0:36:46 > 0:36:48It's all layered and nicely textured.
0:36:48 > 0:36:50- Beautiful. - And on a nice, wooden stand
0:36:50 > 0:36:52we got made from the wood from our farm.
0:36:52 > 0:36:54- So it's all kind of, like... - Organic wood.
0:36:54 > 0:36:57- Exactly.- Right. I much prefer that.
0:36:57 > 0:37:00So we've not gone floral design, we've gone with the chocolate theme.
0:37:00 > 0:37:01Right. Can I taste one of these?
0:37:01 > 0:37:03- No, unfortunately, you can't. - Right, thank you.
0:37:03 > 0:37:05I knew that question was coming,
0:37:05 > 0:37:07- so we've got something for you to taste, today.- Oh, OK.
0:37:07 > 0:37:09It's about half of the cake.
0:37:09 > 0:37:11So can you tell me what I'm putting in my mouth, now?
0:37:11 > 0:37:14So, you've got chocolate sponge, lemon curd and cashew ganache.
0:37:14 > 0:37:17- Cashew ganache?- Cashew ganache.
0:37:17 > 0:37:19It rhymes beautifully.
0:37:19 > 0:37:20It's delicious.
0:37:20 > 0:37:23It's a perfect combination of flavours in every way.
0:37:23 > 0:37:24Ten out of ten.
0:37:25 > 0:37:29I'll try and get Benoit and Cherish to be slightly more positive
0:37:29 > 0:37:31when they next talk to you.
0:37:31 > 0:37:32Won't happen, but I'll try.
0:37:35 > 0:37:38- Strawberry jam?- Yes, here. - Looking good, Chef.
0:37:38 > 0:37:41The teams now face an epic layering exercise...
0:37:41 > 0:37:43We're about to start assembling the cakes.
0:37:43 > 0:37:45The shortbread is out and cold.
0:37:45 > 0:37:48We've got our ganache.
0:37:48 > 0:37:50..with five multi-storey gateaux.
0:37:50 > 0:37:51Did you put pistachios in there as well, mate?
0:37:51 > 0:37:53Yes, mate, yeah.
0:37:53 > 0:37:56When cut, the judges will expect to see clearly defined layers
0:37:56 > 0:37:58of sponge and filling.
0:37:58 > 0:38:00Right, so it's going to be jam first.
0:38:00 > 0:38:03Jam first. And then the chocolate sponge.
0:38:03 > 0:38:05But a precisely layered sponge...
0:38:05 > 0:38:07You need to make sure they're all level.
0:38:07 > 0:38:10..is something Fabrice has decided not to worry about.
0:38:10 > 0:38:12We went totally different, probably, from the other teams,
0:38:12 > 0:38:15so I didn't take it as wedding cake, as an English wedding cake.
0:38:15 > 0:38:17- You didn't have to.- Exactly.
0:38:17 > 0:38:20So my interpretation, probably, as a Frenchman as well,
0:38:20 > 0:38:22I went with an entremets with a chocolate mousse,
0:38:22 > 0:38:24and tried to bring something different.
0:38:24 > 0:38:27Because the only card we've got to play is being different.
0:38:27 > 0:38:29OK. So, you seem to have a lot of mousse.
0:38:29 > 0:38:31Is there more sponge to come in there?
0:38:31 > 0:38:33There will have another layer of mousse just to cover this,
0:38:33 > 0:38:36then we have the pain des Genes with a bit of pink pralines on the top
0:38:36 > 0:38:38to get some crunch to it,
0:38:38 > 0:38:40because we are very aware that it can be monotonous
0:38:40 > 0:38:42to have a mono-textured product.
0:38:42 > 0:38:44So you have two layers of sponge?
0:38:44 > 0:38:46- No, one.- Just one layer?
0:38:46 > 0:38:49It's a gamble, but sometimes a gamble pays.
0:38:49 > 0:38:52Fabrice's maverick entremets-style gateau
0:38:52 > 0:38:54also contains a passion fruit mousse
0:38:54 > 0:38:56and each one will be covered
0:38:56 > 0:38:58with a dark chocolate mirror glaze.
0:38:58 > 0:38:59All five will be arranged
0:38:59 > 0:39:00around a romantic centrepiece
0:39:00 > 0:39:03that's also a bit of a gamble.
0:39:03 > 0:39:04Do you want gloves?
0:39:06 > 0:39:08- BLEEP- hell, Fabrice, mind yourself, dude.
0:39:08 > 0:39:10Are you sure you don't want gloves?
0:39:10 > 0:39:14For the very first time, Fabrice's team are building with sugar.
0:39:15 > 0:39:17So what we're doing is, we're creating a part of the showpiece
0:39:17 > 0:39:20where we're trying to get a nice, kind of, elegant swirl.
0:39:20 > 0:39:22Obviously the risk factor of working with sugar
0:39:22 > 0:39:24is that it's incredibly hot.
0:39:24 > 0:39:26165 degrees, we've taken this to.
0:39:28 > 0:39:30- SHARP INTAKE OF BREATH - Don't worry. It's fine.
0:39:32 > 0:39:35We're quite inexperienced when it comes to using sugar, so...
0:39:35 > 0:39:38this is a risk, but you don't get anywhere without taking risks.
0:39:38 > 0:39:41Chefs, you are exactly halfway through.
0:39:41 > 0:39:43So, one and a half hours left.
0:39:43 > 0:39:46All right, let's go. Let's try and get it done in the next 20 minutes.
0:39:46 > 0:39:49Unless the teams can fill and build their layers quickly,
0:39:49 > 0:39:52they won't have enough time remaining to chill
0:39:52 > 0:39:54and set their cakes...
0:39:54 > 0:39:56Three layers already in the blast chill?
0:39:56 > 0:39:57Freezer, please.
0:39:57 > 0:40:01..making glazing and stacking impossible.
0:40:01 > 0:40:03OK. Lemon curd after.
0:40:03 > 0:40:05Oh, God, all I can smell's that limoncello.
0:40:05 > 0:40:07- Timer, 15 minutes.- All right.
0:40:07 > 0:40:09And if that weren't stressful enough...
0:40:09 > 0:40:11- Just flatten it.- Yeah, yeah.
0:40:11 > 0:40:13Let me just get this one off, first.
0:40:13 > 0:40:16..there are also decorations to prepare.
0:40:16 > 0:40:18You've got to be careful of where that crack is.
0:40:21 > 0:40:23Don't weigh too much for now.
0:40:23 > 0:40:25That's it. Do your best. Yes.
0:40:25 > 0:40:27One, two, three.
0:40:28 > 0:40:29I'm going to make a flower.
0:40:29 > 0:40:32It's going to have leaves round it, which I'll start in a minute.
0:40:32 > 0:40:34Just kind of abstract...
0:40:34 > 0:40:37flower assembled out of chocolate, basically.
0:40:37 > 0:40:40I'm just airbrushing the petals for the flower.
0:40:40 > 0:40:42We're trying to get a bit of brightness to these,
0:40:42 > 0:40:43and these are going to be almost like...
0:40:43 > 0:40:45One's going to be used as a cake topper.
0:40:45 > 0:40:47These are new techniques that we've learned,
0:40:47 > 0:40:49so I'm sure there's areas that we still need to improve on,
0:40:49 > 0:40:51and I'm sure we'll get told.
0:40:51 > 0:40:53Looking lush, mate.
0:40:53 > 0:40:57I'm doing my royal icing for covering my cakes.
0:40:57 > 0:40:59We build them upside down, because we wanted sharp edges,
0:40:59 > 0:41:02so we added lots of buttercream on the outside,
0:41:02 > 0:41:04and then you just smooth it out,
0:41:04 > 0:41:05then you chill it a bit,
0:41:05 > 0:41:09then we're going to get the icing that she's making now on top.
0:41:09 > 0:41:11Covering the cakes with chocolate ganache,
0:41:11 > 0:41:13just getting a good layer on first,
0:41:13 > 0:41:15and then I'm going to skim it
0:41:15 > 0:41:18so it's the smoothest cake you've ever seen.
0:41:18 > 0:41:21OK, girls, lemon one going in the freezer, for the first layer.
0:41:24 > 0:41:251 hour and 20 minutes.
0:41:26 > 0:41:29- Glaze?- No, you want to get that in the freezer, mate.
0:41:29 > 0:41:31- OK.- First, chill, otherwise we're going to die.
0:41:31 > 0:41:33The glaze is ten minutes.
0:41:33 > 0:41:40We've got two all-boys teams with two dark chocolate wedding cake.
0:41:40 > 0:41:42That doesn't sing "Wedding" to me.
0:41:42 > 0:41:44Why not? Chocolate, chocolate, chocolate.
0:41:44 > 0:41:47They have to bring something else than dark,
0:41:47 > 0:41:49because it's a joyful day.
0:41:49 > 0:41:52We need them to be uber-crisp.
0:41:52 > 0:41:53As for Liam's team,
0:41:53 > 0:41:56they have been using the chocolate sacher cake
0:41:56 > 0:41:58and the vanilla sponge in it.
0:41:58 > 0:42:00I think, if anything, it brings another dimension to the cake.
0:42:00 > 0:42:03It kind of eases off the chocolate a little bit.
0:42:03 > 0:42:05- Can I have the entremets out, please, as soon as?- Right.
0:42:05 > 0:42:08I've got a little bit worried about Fabrice's team.
0:42:08 > 0:42:11Too much mousse, you have such a thick layer of chocolate mousse
0:42:11 > 0:42:14and then the passion, and then only one layer of pain des Genes.
0:42:14 > 0:42:18At least they've made the effort to bring a new skill to the team,
0:42:18 > 0:42:20which is sugar work.
0:42:20 > 0:42:23Paula's team, five different cakes, five different flavours.
0:42:23 > 0:42:26We're going to have to taste five slices.
0:42:26 > 0:42:29OK. Ready to go with the flowers.
0:42:29 > 0:42:32I'm going to start to put all the cakes here.
0:42:32 > 0:42:33Be careful, yeah?
0:42:34 > 0:42:36- Right, let's go.- Right...
0:42:36 > 0:42:38- Freezer.- Freeze.
0:42:38 > 0:42:4055 minutes left. You just get building, mate.
0:42:40 > 0:42:43- Chris, let's clean them down. - Hot skim, and then stick.
0:42:43 > 0:42:45All right, we'll let you hot skim first before we clean.
0:42:45 > 0:42:48- How long's it going to take you to build them?- About half an hour.
0:42:48 > 0:42:50I'm not terribly sure what the military boys are doing.
0:42:52 > 0:42:54But I think it might be along the lines of chocolate.
0:42:54 > 0:42:57- That's that one done. - These guys are doing sugar work.
0:42:57 > 0:43:00It's like being a surgeon. Watch your finger.
0:43:01 > 0:43:03Oh, thanks. That's much better.
0:43:03 > 0:43:05Everyone's got a different thing. It is what it is.
0:43:05 > 0:43:06We'll see how we get on.
0:43:06 > 0:43:09- I want to save that for the glaze. - OK, make glaze.
0:43:09 > 0:43:11OK, we got it.
0:43:11 > 0:43:12We delivered the baby.
0:43:12 > 0:43:14The building bit's going to be dramatic.
0:43:14 > 0:43:18You have to be very careful with the level, first of all.
0:43:18 > 0:43:21We have some supports to go inside the cake
0:43:21 > 0:43:23to hold the weight of the cake.
0:43:23 > 0:43:26So they all have to be perfectly measured and balanced
0:43:26 > 0:43:29in order for the cake not to collapse.
0:43:29 > 0:43:33Whilst Paula struggles to strengthen five different cakes with dowels...
0:43:33 > 0:43:36Wait, wait, wait. The second one is very dangerous.
0:43:36 > 0:43:38Try it a little bit to your side.
0:43:40 > 0:43:44..it's the moment of truth for Liam's unsupported tiers.
0:43:44 > 0:43:46Do you have anything underneath to hold the cake?
0:43:46 > 0:43:49Nope. Just the cake.
0:43:49 > 0:43:50- There's no dowel?- No.
0:43:50 > 0:43:53And that's not the only risk they're taking.
0:43:53 > 0:43:56We're not stacking the cakes up in a straight line.
0:43:56 > 0:43:57We're staggering them as well,
0:43:57 > 0:43:59so, again, we have to counterbalance
0:43:59 > 0:44:01and make sure we get the gravity right.
0:44:01 > 0:44:03Right, next one. Everything's looking really sharp.
0:44:03 > 0:44:07Meanwhile, the teams that have avoided the stress of stacking...
0:44:09 > 0:44:12..now have the added pressure of finding other ways to impress.
0:44:15 > 0:44:17I'm just conscious that this is going to snap.
0:44:17 > 0:44:20Chefs, you have half an hour to go.
0:44:20 > 0:44:2130 minutes to go.
0:44:21 > 0:44:24You can start to glaze it, if you want.
0:44:26 > 0:44:28I trust you, you can do it. Do you want to bring it out?
0:44:28 > 0:44:30- Let's go.- We're going to bring through our stand.
0:44:34 > 0:44:36Get something to fan it.
0:44:38 > 0:44:40Light on your feet.
0:44:42 > 0:44:44This is just for you, this, isn't it, Fabrice?
0:44:44 > 0:44:46GROANING
0:44:52 > 0:44:54They've brought a forest. Is that allowed?
0:44:54 > 0:44:56Well, it might be organic.
0:44:57 > 0:44:59Let me check. Let me check.
0:44:59 > 0:45:01- 25 minutes.- Now we run.
0:45:03 > 0:45:04Chris, you get ready for flock.
0:45:04 > 0:45:06Yeah, doing it now.
0:45:06 > 0:45:07Get the blowtorch.
0:45:07 > 0:45:09Fabrice, can I just put that there?
0:45:09 > 0:45:11No, you have to do it over the edge.
0:45:17 > 0:45:19Where do you want it? On the cake board?
0:45:19 > 0:45:21No, it needs to go back on here. We need to place it now.
0:45:21 > 0:45:22Cake's ready now.
0:45:22 > 0:45:24Yeah, go.
0:45:25 > 0:45:27Two are done, I'm still doing it, obviously.
0:45:27 > 0:45:32- OK.- Get a nice palette knife and take your time, put enough on.
0:45:32 > 0:45:3315 minutes, yeah?
0:45:33 > 0:45:36What if anything goes wrong with the flock? We've got no scope.
0:45:36 > 0:45:38Nice glaze. Well done.
0:45:38 > 0:45:42Bang it, yeah? You've got loads, Bog. On top, loads.
0:45:43 > 0:45:45Let me check how heavy it is.
0:45:45 > 0:45:47OK, let's go.
0:45:48 > 0:45:50You have to let it go. You have to let it go.
0:45:58 > 0:46:00Happy there?
0:46:00 > 0:46:02- Are you just taking a log?- What?
0:46:02 > 0:46:04Are you going to just take that log?
0:46:04 > 0:46:06Yeah. I'll take that log.
0:46:06 > 0:46:08- Three, two, one.- Yeah, go.
0:46:11 > 0:46:13That's it, that's it.
0:46:13 > 0:46:15Presentation side, this way?
0:46:16 > 0:46:17At the end of the table.
0:46:17 > 0:46:21THEY TALK OVER EACH OTHER
0:46:21 > 0:46:24No, just stay there. That's fine.
0:46:24 > 0:46:25Slowly, slowly, slowly.
0:46:33 > 0:46:35What's the best side? I can't see.
0:46:35 > 0:46:38There's a few air bubbles in that side.
0:46:46 > 0:46:48Are we ready, Kevin, so I can move it?
0:46:51 > 0:46:52OK?
0:46:54 > 0:46:56Nothing's moving, is it?
0:47:08 > 0:47:12I figure we have it facing that way?
0:47:12 > 0:47:15- Yes.- And you want to hold the tray for now?- Yeah.
0:47:16 > 0:47:17One, two...
0:47:21 > 0:47:22- Tell me when.- Off.
0:47:38 > 0:47:39FABRICE EXHALES
0:47:46 > 0:47:49Hi, Paula. Is this a good time?
0:47:49 > 0:47:50It's the final tier.
0:47:50 > 0:47:53Anything I can do?
0:47:53 > 0:47:55It's going to sit in the vase?
0:47:55 > 0:47:57Yeah, but I'm trying to get that round.
0:47:58 > 0:48:00Just 60 seconds left.
0:48:02 > 0:48:04Right, now, this is too heavy.
0:48:04 > 0:48:06No point moaning about it, keep pushing.
0:48:06 > 0:48:08Yeah, but I want to turn it.
0:48:10 > 0:48:11- It's fine.- No, it's not.
0:48:11 > 0:48:14As soon as I let go, mate, that whole thing's rolling off.
0:48:14 > 0:48:16- I wouldn't put it on there. - Yes?- No.
0:48:16 > 0:48:18It's just counterbalance because the chunk's wonky.
0:48:18 > 0:48:20Time is up now.
0:48:20 > 0:48:21Done.
0:48:21 > 0:48:24Walk away from your showpieces.
0:48:24 > 0:48:27It's moving, right? It's moving a lot.
0:48:27 > 0:48:31There's an air bubble just popped up there, that's left a massive cavity.
0:48:31 > 0:48:33Leave it, leave it. Leave it.
0:48:34 > 0:48:37Well, I can certifiably say
0:48:37 > 0:48:39I'm not going into the wedding cake business.
0:48:46 > 0:48:49Four stunning five-tiered wedding cakes,
0:48:49 > 0:48:50made in just four hours.
0:48:53 > 0:48:54- Good job.- Yes. Well done.
0:49:09 > 0:49:11English style...
0:49:23 > 0:49:25It matches our uniform.
0:49:26 > 0:49:27The suspense is killing me.
0:49:29 > 0:49:30Paula's team.
0:49:34 > 0:49:36I think you guys worked very, very well.
0:49:36 > 0:49:39Five flavours within four hours is really a push.
0:49:39 > 0:49:43When I look at it from afar, very impressive.
0:49:43 > 0:49:46Looking at the flowers, very beautifully done.
0:49:46 > 0:49:47It's an English wedding cake.
0:49:47 > 0:49:50You have been safe in your choice.
0:49:50 > 0:49:53It looks elegant, you've met the brief.
0:49:53 > 0:49:54Is that enough?
0:49:54 > 0:49:56We'll see what the other teams can deliver.
0:49:56 > 0:50:01But saying that, it's very technical to get these five tiers straight,
0:50:01 > 0:50:02well-masked and well-covered.
0:50:02 > 0:50:04For that, you did very well.
0:50:04 > 0:50:07OK. Those are your five slices of cake.
0:50:14 > 0:50:16Before I move any further, your sponge is not baked.
0:50:16 > 0:50:18You can see here, there are some areas
0:50:18 > 0:50:20which are slightly undercooked.
0:50:20 > 0:50:24You can feel that the sponge is not actually light and aerated.
0:50:24 > 0:50:27It kind of melts and gets claggy.
0:50:32 > 0:50:34Same story.
0:50:34 > 0:50:35Actually, worse.
0:50:37 > 0:50:41I love the yuzu. Very perfumey, very fragrant.
0:50:41 > 0:50:43The yuzu kicks.
0:50:43 > 0:50:46And with that poppy seed sponge, bam!
0:50:46 > 0:50:49Because the icing, there is a lot of sugar in it,
0:50:49 > 0:50:53the acid of the yuzu cuts the sweetness of the whole combination.
0:50:56 > 0:50:58Bitter.
0:50:58 > 0:50:59If you love your dark chocolate,
0:50:59 > 0:51:01this is definitely the slice for you.
0:51:01 > 0:51:04I like it. I like the power, the impact.
0:51:04 > 0:51:07- You make a difference.- And then plus the bitterness of the chocolate,
0:51:07 > 0:51:09it cuts through the sweetness.
0:51:09 > 0:51:12- I think you've balanced it very well.- Thank you.
0:51:32 > 0:51:34- I'm assuming the wood isn't edible. - Obviously not.
0:51:34 > 0:51:36Right. Just needed to check.
0:51:36 > 0:51:39It is a beautiful wooden stand.
0:51:39 > 0:51:43The person who actually created that for you has done a cracking job.
0:51:43 > 0:51:47But it is a cake competition, so it's all about the cake.
0:51:56 > 0:51:58There is limoncello in there.
0:51:58 > 0:52:00But the lemon flavour of your curd is good.
0:52:00 > 0:52:02The lemon flavour is there, but was that not enough?
0:52:02 > 0:52:04Did you need to add limoncello?
0:52:04 > 0:52:07Because that strong alcohol flavour is really tearing my taste buds.
0:52:07 > 0:52:09The aftertaste of the limoncello
0:52:09 > 0:52:12gives me a tingling sensation on my tongue as well.
0:52:12 > 0:52:17And I can see that over here, your glaze, it is so elastic.
0:52:17 > 0:52:18You see? look at this.
0:52:18 > 0:52:20Will I serve it to my guests?
0:52:20 > 0:52:23No. Because it's just so elastic, it's so thick,
0:52:23 > 0:52:26and I just can't enjoy eating.
0:52:26 > 0:52:29Recipe, recipe, recipe. Get it right.
0:52:29 > 0:52:31- That's all.- Thank you, gentlemen.
0:52:31 > 0:52:33Just getting the recipe right.
0:52:33 > 0:52:37Anyway, that wasn't as bad as yesterday, so...
0:52:39 > 0:52:41Who's next?
0:52:47 > 0:52:49I will commend you with the fact
0:52:49 > 0:52:52that you've never done sugar work before,
0:52:52 > 0:52:57and you tried to bring a skill to the table you may not have.
0:52:57 > 0:53:00This is the spirit of the competition.
0:53:00 > 0:53:02Nicely tempered, nicely cut.
0:53:02 > 0:53:04- Approve?- Approved.
0:53:04 > 0:53:06I'm sensing this isn't sponge.
0:53:06 > 0:53:08At the bottom, we've got a pain des Genes,
0:53:08 > 0:53:10so you're aware you may have an issue with your texture.
0:53:10 > 0:53:14- Yes.- Each layer of your chocolate mousse and your passion,
0:53:14 > 0:53:16it is not well defined at all.
0:53:25 > 0:53:27Building on the positive,
0:53:27 > 0:53:29I like the passion fruit flavour on the chocolate.
0:53:29 > 0:53:33It works, actually. One without the other would have been too acidic
0:53:33 > 0:53:35or too sweet and a bit rich.
0:53:35 > 0:53:36Now, because you've got that balance
0:53:36 > 0:53:38of the passion fruit mousse and this,
0:53:38 > 0:53:40it actually is pleasant.
0:53:40 > 0:53:43But you're definitely craving for some other things going on.
0:53:43 > 0:53:46You've been safe.
0:53:46 > 0:53:48And it shows.
0:53:48 > 0:53:49Nervous.
0:53:51 > 0:53:52Really nervous.
0:54:04 > 0:54:06Wow, this is what I call wedding cake.
0:54:06 > 0:54:09Innovation, creative, and flamboyant.
0:54:09 > 0:54:12I can hear the woodpecker pecking on your tree trunk.
0:54:12 > 0:54:15I can smell autumn coming, and I can see mushrooms everywhere.
0:54:15 > 0:54:17Well done, Chef! Well done.
0:54:19 > 0:54:22You've come back. Welcome back.
0:54:22 > 0:54:25I'm serious when I say I wasn't expecting that.
0:54:25 > 0:54:30Visually, you were talking about chocolate, and I was getting bored.
0:54:30 > 0:54:33But then I see that, and I say, "I was wrong."
0:54:33 > 0:54:35I want to eat this.
0:54:41 > 0:54:43It's dry, Chef.
0:54:43 > 0:54:45Both sponges, quite dry.
0:54:45 > 0:54:48The ganache is just so hard.
0:54:49 > 0:54:52Good thing is it brings a lot of strength, so...
0:54:52 > 0:54:55It's not soft, so that's going to last for a while.
0:54:55 > 0:54:58But, to eat...it's a little dry.
0:54:58 > 0:55:01- Yeah.- Thank God for that beautiful raspberry compote.
0:55:01 > 0:55:05I wish you had raspberry compote in four other places
0:55:05 > 0:55:07just to help the dryness. It might have worked then.
0:55:07 > 0:55:10It's a tale of two halves.
0:55:10 > 0:55:11It's a beautiful presentation.
0:55:17 > 0:55:21For their showpiece, 60 points are available.
0:55:21 > 0:55:22Once added to yesterday's points,
0:55:22 > 0:55:26the team with the lowest overall score out of 100
0:55:26 > 0:55:28will leave the competition.
0:55:33 > 0:55:34It's anyone's game.
0:55:34 > 0:55:38So, who's guaranteed their place in the next heat?
0:55:38 > 0:55:40In first place...
0:55:41 > 0:55:45..the judges have awarded you 37 points out of 60,
0:55:45 > 0:55:50giving you a combined total of 59.5 out of 100.
0:55:50 > 0:55:53Congratulations to...
0:55:53 > 0:55:55Paula's team.
0:55:55 > 0:55:58You are through to the next round, you are safe.
0:55:59 > 0:56:02And the team in second place...
0:56:03 > 0:56:07The judges have awarded you 41 points out of 60,
0:56:07 > 0:56:11giving you a combined total of 53 out of 100.
0:56:11 > 0:56:13Congratulations go...
0:56:14 > 0:56:17..to Liam's team.
0:56:17 > 0:56:21So, congratulations, you're through, your place is secure.
0:56:21 > 0:56:26There's only one place left, so in no particular order...
0:56:26 > 0:56:31Stephen's team, judges awarded you 21 points out of 60,
0:56:31 > 0:56:35giving you a combined total of 39 out of 100.
0:56:37 > 0:56:41And Fabrice's team, the judges awarded you...
0:56:44 > 0:56:46..29 points out of 60,
0:56:46 > 0:56:49giving you a combined total of 42 out of 100...
0:56:50 > 0:56:54..so it means that Stephen's team is the one that is leaving tonight.
0:56:59 > 0:57:01Congratulations to the rest of you.
0:57:01 > 0:57:04Commiserations to Stephen's team.
0:57:04 > 0:57:05Sorry, guys.
0:57:06 > 0:57:09I'm going to miss you.
0:57:09 > 0:57:11I'm really going to miss you. You've done yourself proud.
0:57:11 > 0:57:14I think we're all pretty gutted to be leaving.
0:57:14 > 0:57:16We were looking forward to the challenge,
0:57:16 > 0:57:18and, of course, each week, you think,
0:57:18 > 0:57:20"Right, we will learn from this."
0:57:20 > 0:57:21No, it's fine, it's fine.
0:57:21 > 0:57:24Hopefully, if we decide to come back next year,
0:57:24 > 0:57:25we'll be challenged again.
0:57:25 > 0:57:29You scraped this one. Can you scrape another one?
0:57:29 > 0:57:32Lucky I bring my sugar master with me.
0:57:32 > 0:57:35And my leprechaun for good luck!
0:57:35 > 0:57:37I don't know who I need to bring next week!
0:57:37 > 0:57:39Well done, bruv, well done.
0:57:39 > 0:57:42The girls are plain sailing at the moment,
0:57:42 > 0:57:43they haven't really put a foot wrong.
0:57:43 > 0:57:45We'll get there one day.
0:57:45 > 0:57:47We definitely need to get in their heads a little bit,
0:57:47 > 0:57:50and show them that we are capable of beating them.
0:57:50 > 0:57:52We knew you'd be first, didn't we?
0:57:52 > 0:57:58Between now and the next heat, we are absolutely freaking out.
0:57:58 > 0:57:59We don't have plans now.
0:57:59 > 0:58:01We have to make one!
0:58:01 > 0:58:04We didn't expect to get so far.
0:58:04 > 0:58:07So, it's Stephen's team that has lost its place in the competition,
0:58:07 > 0:58:09more's the shame, but join us next week
0:58:09 > 0:58:12when the remaining three teams get to grips
0:58:12 > 0:58:13with viennoiserie, petits fours,
0:58:13 > 0:58:16and an Under The Sea-themed chocolate showpiece.
0:58:16 > 0:58:19Other animated cartoon songs are available.
0:58:19 > 0:58:21See you then. Bye for now.
0:58:22 > 0:58:24Next time on Creme De La Creme...
0:58:24 > 0:58:26- The pressure is on.- Breathe.
0:58:26 > 0:58:27The teams fight...
0:58:27 > 0:58:28Choose your weapons.
0:58:28 > 0:58:30..for a place in the semifinals.
0:58:30 > 0:58:33We've chosen to challenge the team with viennoiserie.
0:58:33 > 0:58:35I'm glad I've done croissants before.
0:58:35 > 0:58:36- Because we would have been in a- BLEEP!
0:58:36 > 0:58:38Uh-oh.
0:58:38 > 0:58:39It's the chocolate showpiece.
0:58:39 > 0:58:42- Hold the bubble. - You have to be magnificent.
0:58:42 > 0:58:44- The tops have cracked. - You're- BLEEP- joking.
0:58:46 > 0:58:49I don't know what to make of anything any more.