0:00:02 > 0:00:04Welcome back to Bake Off Creme De La Creme,
0:00:04 > 0:00:06here in the backstreet slums of East Sussex,
0:00:06 > 0:00:08where the competition to find Britain's
0:00:08 > 0:00:12best pastry chefs is just one round away from the semifinals.
0:00:12 > 0:00:15Three teams are bidding to reach that promised land
0:00:15 > 0:00:18and, to get there, their divine creations
0:00:18 > 0:00:21must persuade the high priests of patisserie,
0:00:21 > 0:00:24Benoit and Cherish, that they are the chosen ones.
0:00:24 > 0:00:27And as it says in the Bible, "Good luck with that."
0:00:27 > 0:00:29Let's go, go, go, go, go, go, go.
0:00:29 > 0:00:31In the toughest of bake-offs... SHE SCREECHES
0:00:31 > 0:00:35..ten teams are vying to be crowned Creme De La Creme.
0:00:35 > 0:00:37La, la, la droite, droite, droite...
0:00:37 > 0:00:40- Fast, fast, fast fingers. - Oh, my heart. I can't do this.
0:00:40 > 0:00:43So far, in the first half of the competition...
0:00:43 > 0:00:45We need to start piping. Go, go, go.
0:00:45 > 0:00:47..the first five teams have been battling it out.
0:00:47 > 0:00:49- I can do this!- Yeah, go on.
0:00:49 > 0:00:52- Can you move that box? - We're not going to get it done.
0:00:52 > 0:00:54We've already said goodbye to Jack's team...
0:00:54 > 0:00:58- OK...- Come on. It was hard... - ..and, last week, Stephen & Co...
0:00:58 > 0:01:01- My hand is shaking. - I need a drink, man.
0:01:01 > 0:01:03..lost their place.
0:01:03 > 0:01:05It's fine. It wasn't to be.
0:01:05 > 0:01:09- Tonight...- Choose your weapons. - The pressure is on, yes?
0:01:09 > 0:01:12..the teams face the hardest miniature challenge so far...
0:01:12 > 0:01:13I'm glad I've done croissant before,
0:01:13 > 0:01:15- cos you would've been in a- BLEEP.
0:01:15 > 0:01:16Uh-oh.
0:01:16 > 0:01:19..and a showpiece that will see them sink or swim.
0:01:19 > 0:01:22- Bubble, bubble. Hold the bubble. - But which two teams...
0:01:22 > 0:01:24- Let's finish strong, yeah? - Yes, Chef.
0:01:24 > 0:01:26..will secure those coveted semifinal places?
0:01:26 > 0:01:30- Tops have cracked. - Oh, you're- BLEEP- joking.
0:01:30 > 0:01:31Breathe.
0:01:31 > 0:01:35And which teams' hopes and dreams will be shattered?
0:01:35 > 0:01:36BLEEP
0:01:36 > 0:01:40- It's all going to be over soon. - I think you lost the plot.
0:01:41 > 0:01:43I don't know what to make of anything any more.
0:02:08 > 0:02:11BIRDS TWEET AND GENTLE MUSIC
0:02:11 > 0:02:12Firle Place, Sussex...
0:02:14 > 0:02:16..where, over the next two days,
0:02:16 > 0:02:19these three teams of professional pastry chefs
0:02:19 > 0:02:21will vie for a coveted place in the semifinal.
0:02:24 > 0:02:27- I'm nervous. Nervous... - No, don't be.
0:02:29 > 0:02:30HE SNIFFS
0:02:32 > 0:02:36Judges Cherish and Benoit will be expecting impossibly high
0:02:36 > 0:02:39standards and have set two fiendishly difficult challenges,
0:02:39 > 0:02:41worth a total of 100 points.
0:02:42 > 0:02:45Whoever scores the least will leave the competition.
0:02:47 > 0:02:49Good morning, chefs. Welcome back.
0:02:49 > 0:02:52As usual, we're going to start with the miniatures challenge,
0:02:52 > 0:02:56for which the judges always look for consistency and excellence
0:02:56 > 0:02:59across taste, texture, shape and size.
0:02:59 > 0:03:04And as they thought that producing 72 was rather too easy,
0:03:04 > 0:03:07they've ramped it up to 144.
0:03:07 > 0:03:08You're welcome.
0:03:08 > 0:03:11Benoit, which miniatures have you chosen?
0:03:11 > 0:03:14Viennoiserie. Viennoiserie is a yeasty pastry,
0:03:14 > 0:03:16such as a brioche or a croissant.
0:03:16 > 0:03:19Crucially, they need to be bi-colour.
0:03:19 > 0:03:22We need 36 of two different types.
0:03:22 > 0:03:26- Right. So, er, 72 "Vien-wassery"? - Viennoiserie.
0:03:28 > 0:03:3072 of what Benoit just said. Cherish.
0:03:30 > 0:03:33I've chosen cup petits fours.
0:03:33 > 0:03:35Two type, 36 each.
0:03:35 > 0:03:38Make sure you keep an eye on the timing,
0:03:38 > 0:03:40as time management will be crucial.
0:03:40 > 0:03:42There are 40 points available,
0:03:42 > 0:03:46you have three hours to complete, and your time starts...
0:03:46 > 0:03:48now.
0:03:48 > 0:03:51Right, let's go, boys.
0:03:51 > 0:03:53Choose your weapons.
0:03:53 > 0:03:56All three teams have opted to start with Viennoiserie,
0:03:56 > 0:03:59breakfast pastries, such as Danishes and croissant,
0:03:59 > 0:04:01invented in Vienna, hence the name,
0:04:01 > 0:04:05and popularised by the French in the 19th century.
0:04:05 > 0:04:07- Ready?- Yeah!- Girl power.
0:04:07 > 0:04:09The teams are all working with the yeasted dough
0:04:09 > 0:04:12they had half an hour to prepare the day before.
0:04:12 > 0:04:15- Happy with the dough? - Ah, yeah.- Good.- Absolutely.
0:04:15 > 0:04:19- So cold.- Perfecting Viennoiserie is notoriously tricky...
0:04:19 > 0:04:21even for the professionals.
0:04:21 > 0:04:25- Is yours doing anything? - No.- No, neither's mine.
0:04:25 > 0:04:29But this year, the judges have generously made it even harder.
0:04:29 > 0:04:33We've chosen to challenge the team with Viennoiserie, again.
0:04:33 > 0:04:35But this year, we brought the bi-colour element.
0:04:35 > 0:04:38It needs to be a beautiful colour,
0:04:38 > 0:04:40which doesn't fade away when it's baked.
0:04:40 > 0:04:43Managing time will be crucial.
0:04:43 > 0:04:47You have to start your lamination process very quickly.
0:04:47 > 0:04:51Lamination is the process of creating layers of dough and butter.
0:04:51 > 0:04:54When it bakes in the oven, it will all expand.
0:04:54 > 0:04:56Helps to give it the layering effect.
0:04:56 > 0:04:58And hopefully we'll end up
0:04:58 > 0:05:00with a lovely, buttery croissant at the end.
0:05:00 > 0:05:02There is a lot that can go wrong.
0:05:02 > 0:05:05Tight, non-flaky, under-baked pastry
0:05:05 > 0:05:07will lose them a great deal of points.
0:05:07 > 0:05:09LIAM BREATHES HEAVILY
0:05:09 > 0:05:11This is so hard.
0:05:11 > 0:05:13Just trying to get a bit of heat into it at the minute,
0:05:13 > 0:05:17just to...make it a little bit more easier to work with.
0:05:17 > 0:05:18LIAM PANTS
0:05:18 > 0:05:20Sorry, I'm a bit out of breath.
0:05:20 > 0:05:22LIAM LAUGHS
0:05:22 > 0:05:26Liam is all too aware of the demands of Viennoiserie.
0:05:26 > 0:05:30- What's happened to the oven? - While competing last year...
0:05:30 > 0:05:33- BLEEP - There's butter everywhere.
0:05:33 > 0:05:36..his Creme De La Creme dream turned into a nightmare.
0:05:43 > 0:05:45- Morning, Liam. How are we doing today?- Good morning.
0:05:45 > 0:05:47Yeah, not too bad. Yourselves?
0:05:47 > 0:05:50Well, we are looking forward to tasting some beautiful
0:05:50 > 0:05:53- Viennoiserie this morning. - Hopefully we can produce some.
0:05:53 > 0:05:55Historically, it's not your strength?
0:05:55 > 0:05:57I feel there's a bit more pressure on us this year.
0:05:57 > 0:05:59My first intention is not to set the oven on fire.
0:05:59 > 0:06:01- Great, great. - CHERISH LAUGHS
0:06:01 > 0:06:03Determined history won't repeat itself,
0:06:03 > 0:06:08Liam & Co are reimagining two stalwarts of the breakfast table -
0:06:08 > 0:06:11creating an almond-topped bi-colour croissant,
0:06:11 > 0:06:15made with pink raspberry dough and alternating classic dough,
0:06:15 > 0:06:17infused with almond essence,
0:06:17 > 0:06:19which they'll also be using in a pain au chocolat,
0:06:19 > 0:06:21coloured with cocoa
0:06:21 > 0:06:22and filled with chocolate
0:06:22 > 0:06:24and roasted hazelnuts.
0:06:24 > 0:06:26So what kind of butter are you using this year?
0:06:26 > 0:06:28We've used a pastry butter that we've got from France,
0:06:28 > 0:06:33- it's 84% fat content.- So it's been specially designed?- Yes.
0:06:33 > 0:06:36Crystal of butter, which do not melt
0:06:36 > 0:06:38- below...- 77 degrees.
0:06:38 > 0:06:39OK, great.
0:06:39 > 0:06:41That means it will hold in the proofer without going everywhere.
0:06:41 > 0:06:43But then as soon as it hits the oven,
0:06:43 > 0:06:45if the lamination is not done properly...
0:06:45 > 0:06:48- Then it starts to leak out. - OK, so we leave you.- OK.
0:06:48 > 0:06:50- Thank you, chefs.- Thank you.
0:06:52 > 0:06:53In Fabrice's kitchen...
0:06:53 > 0:06:56We all got different tasks. Chloe and Kevin
0:06:56 > 0:06:59will be working on the petits fours
0:06:59 > 0:07:01and we'll be working on the Viennoiserie.
0:07:01 > 0:07:04..the team captain has taken charge of the pastries
0:07:04 > 0:07:06beloved of his countrymen.
0:07:06 > 0:07:09I love croissant, that's really one of my favourite.
0:07:09 > 0:07:12I'm very traditional on this one. If they're fresh, even better.
0:07:12 > 0:07:15In pursuit of breakfast pastry perfection, Fabrice
0:07:15 > 0:07:18is creating a pain au chocolat,
0:07:18 > 0:07:20replete with cocoa marbling effect,
0:07:20 > 0:07:24filled with an almond, hazelnut, cinnamon and choc chip paste,
0:07:24 > 0:07:28and an elegantly simple classic croissant with a vivid pink stripe.
0:07:31 > 0:07:35So, we've done a double turn to my dough. Now I'm doing my single.
0:07:35 > 0:07:38It's something we teach to students
0:07:38 > 0:07:39so it's not something new to me.
0:07:39 > 0:07:42Kevin, I think you have to mop my brow soon!
0:07:42 > 0:07:45- HE LAUGHS - Is that all I'm good for, Fabrice?
0:07:45 > 0:07:46Cheers, man.
0:07:47 > 0:07:50THEY LAUGH
0:07:50 > 0:07:53- This is fun!- Is it? Is it really?
0:07:53 > 0:07:55If you say so.
0:07:56 > 0:08:01In Paula's kitchen, green appears a fitting team colour.
0:08:01 > 0:08:04Absolutely new challenge for us.
0:08:04 > 0:08:07We never do these at work.
0:08:07 > 0:08:10If we come first this time, I'll be very surprised.
0:08:10 > 0:08:13I think today is all about Fabrice's team.
0:08:13 > 0:08:16He's a pro. We are just...
0:08:16 > 0:08:18trying our best.
0:08:18 > 0:08:19- BELL RINGS - Service!
0:08:20 > 0:08:24Catering for London's elite, the girls are more used to making
0:08:24 > 0:08:28one-off, high-end and experimental pastries.
0:08:28 > 0:08:30I have artists behind me.
0:08:30 > 0:08:34What we have in common is that we are all perfectionists
0:08:34 > 0:08:36and you're always looking for something new,
0:08:36 > 0:08:39things that I didn't imagine that you could do with food.
0:08:39 > 0:08:41I don't think there's going to be any other teams like this.
0:08:41 > 0:08:42I don't think so.
0:08:42 > 0:08:45- Hope not. - THEY LAUGH
0:08:45 > 0:08:48Now we're giving our final stretch to the dough
0:08:48 > 0:08:50before we set the colour.
0:08:50 > 0:08:53Paula's team is out to impress the judges
0:08:53 > 0:08:56with an attention-grabbing bi-colour pink Danish,
0:08:56 > 0:08:58filled with raspberry and chia seed jam,
0:08:58 > 0:09:01plus a croissant with a cocoa pastry layer
0:09:01 > 0:09:03and gianduja centre,
0:09:03 > 0:09:06made from hazelnut paste and milk chocolate.
0:09:06 > 0:09:07Oh, my God. Look.
0:09:07 > 0:09:11You can see the butter. It's going everywhere!
0:09:11 > 0:09:12It's all going to be over soon.
0:09:12 > 0:09:14CLASSICAL MUSIC
0:09:14 > 0:09:16Once the doughs are laminated,
0:09:16 > 0:09:20the teams must introduce the all-important second colour.
0:09:20 > 0:09:23We added a little bit of cocoa powder
0:09:23 > 0:09:25and a little bit of food colouring.
0:09:25 > 0:09:28She's doing a raspberry Danish,
0:09:28 > 0:09:31so you have a little jam inside.
0:09:31 > 0:09:33OPERA SINGING
0:09:35 > 0:09:37Mine hasn't got a filling as such.
0:09:37 > 0:09:39It's actually the dough that's flavoured.
0:09:39 > 0:09:43We added some raspberry flavouring to the dough. Hopefully it's enough.
0:09:43 > 0:09:46The dark is not as dark as I wanted,
0:09:46 > 0:09:49but it's too late to worry about it, so I'm going to carry on.
0:09:51 > 0:09:54I'm really behind with this, but I'm happy.
0:09:55 > 0:09:59- On track, Chris? - Yes, Chef. 16 done.
0:10:00 > 0:10:01With the shaping,
0:10:01 > 0:10:03I need to get every single one as even as possible,
0:10:03 > 0:10:05so when they rise in the oven, they all come out
0:10:05 > 0:10:07the same shape and size.
0:10:07 > 0:10:10Just taking a bit of time now, just to concentrate.
0:10:10 > 0:10:13Tell you what, I'm glad I've done croissant before.
0:10:13 > 0:10:16- Cos you would've been in a- BLEEP.
0:10:16 > 0:10:17OPERA SINGING CONTINUES
0:10:21 > 0:10:22Uh-oh.
0:10:22 > 0:10:24Hi, Paula. Everything running smoothly?
0:10:24 > 0:10:26Er...
0:10:26 > 0:10:30- Yes!- Right, that wasn't the most convincing "yes" I've ever heard.
0:10:30 > 0:10:32- I'm not convinced myself. - Are you slightly behind schedule?
0:10:32 > 0:10:33Little bit, yeah.
0:10:33 > 0:10:37That's rare, cos you've won the last two heats. You're our victors.
0:10:37 > 0:10:41I know, but this one is completely out of comfort zone.
0:10:41 > 0:10:44- Cos it's Fabrice's speciality? - Oh, yeah. He's on fire today.
0:10:44 > 0:10:47- Right, is he sort of looking a little bit smug?- Yeah!- Yeah.
0:10:47 > 0:10:49ANGUS LAUGHS
0:10:51 > 0:10:54- Anybody know how long we've got left?- Chefs,
0:10:54 > 0:10:59you are exactly halfway through now, so 90 minutes gone, 90 minutes left.
0:10:59 > 0:11:00We're on target.
0:11:00 > 0:11:03We're far behind schedule.
0:11:03 > 0:11:06We need to go in the proofer...now.
0:11:07 > 0:11:10- CHERISH:- What do you think about Paula's team?
0:11:10 > 0:11:12I'm a bit concerned this morning.
0:11:12 > 0:11:15When they are laminating, there is too much dough left without the...
0:11:15 > 0:11:17- Yes.- Is this going to be a disaster?
0:11:17 > 0:11:20I'm not sure, but they are trying to put some nice flavours...
0:11:20 > 0:11:23It's nice because they're cooking the raspberry fresh.
0:11:23 > 0:11:25- Happy with your croissants, mate? - I think so, yeah.
0:11:25 > 0:11:28Liam's team, they were kneading the dough,
0:11:28 > 0:11:30and they knead, and they knead, and they knead.
0:11:30 > 0:11:33They have done exactly the opposite they should've done,
0:11:33 > 0:11:37which is basically let the dough relax, to get easily the butter in
0:11:37 > 0:11:40- and let it rest after and crack on with the...- Yes.
0:11:40 > 0:11:43Instead, it was like a big pile of rubber.
0:11:43 > 0:11:44What about Fabrice?
0:11:44 > 0:11:48It does look like Fabrice, perhaps, is on the top of his game.
0:11:48 > 0:11:49But what about the croissant?
0:11:49 > 0:11:54- I expect something in the pink croissant, not just colour.- Me, too.
0:11:54 > 0:11:58As the teams deposit their pastries in the proofer,
0:11:58 > 0:12:01attentions turn to their petits fours.
0:12:01 > 0:12:04- How are you looking, Chloe, OK? - Yeah.
0:12:05 > 0:12:07Meaning small oven,
0:12:07 > 0:12:10these classic French bite-size appetisers, made from either
0:12:10 > 0:12:11pastry or chocolate,
0:12:11 > 0:12:13should not just titillate the taste buds,
0:12:13 > 0:12:15but tantalise the eyes.
0:12:16 > 0:12:19I am the queen of petits fours, internationally.
0:12:19 > 0:12:21I won a gold medal.
0:12:21 > 0:12:23How do I achieve that?
0:12:23 > 0:12:25Being different, being flamboyant
0:12:25 > 0:12:27and thinking, "What can I put
0:12:27 > 0:12:29"on the plate that will wow the judge?"
0:12:31 > 0:12:35It has to be clean, it has to be clear, it has to be tasty,
0:12:35 > 0:12:36it has to be precise.
0:12:39 > 0:12:41You need to start lining.
0:12:41 > 0:12:44Chloe has been tasked with making the first of Team Fabrice's
0:12:44 > 0:12:48petits fours - a sweet pastry fruit tartlet.
0:12:48 > 0:12:52- Fabrice, how many tarts do you want?- We need 40 at least.- 40, cool.
0:12:52 > 0:12:54So if you look at a joconde...
0:12:54 > 0:12:58Fabrice has 25 years' experience as a pastry chef,
0:12:58 > 0:13:02but to give his team the edge, he's banking on young guns Kevin...
0:13:02 > 0:13:04and his high-flying student, Chloe,
0:13:04 > 0:13:07the youngest entrant in the competition.
0:13:07 > 0:13:11Her role is as important as mine or as Kevin because whatever
0:13:11 > 0:13:14she does will have an impact on the rest of what we're doing.
0:13:14 > 0:13:16Obviously, because I'm only 18,
0:13:16 > 0:13:18I haven't really done much stuff like this before,
0:13:18 > 0:13:21but I hope I'm bringing the youth and freshness to the team.
0:13:21 > 0:13:24- And the speed.- And the speed, yes!
0:13:24 > 0:13:27I'll remember this later!
0:13:27 > 0:13:29Chloe's tartlet will be filled with
0:13:29 > 0:13:31a tonka bean-infused creme diplomat
0:13:31 > 0:13:33and topped with fresh fruit,
0:13:33 > 0:13:36while Kevin's in charge of their second petits fours -
0:13:36 > 0:13:38a dark chocolate cup with glazed chocolate dome,
0:13:38 > 0:13:40offset with a filling of
0:13:40 > 0:13:41blood orange puree
0:13:41 > 0:13:43and crunchy caramel.
0:13:43 > 0:13:45What about the weight? What makes a petits fours a petits fours to you?
0:13:45 > 0:13:48You've got to be able to put it in your mouth in one go.
0:13:48 > 0:13:50Now it depends the size of the mouth!
0:13:50 > 0:13:52It's going to be one mouthful for me as well?
0:13:52 > 0:13:53- Yes.- Yes!
0:13:53 > 0:13:55- CHLOE:- Fabrice, is that all right?
0:13:55 > 0:13:58No, too... Too thick. About half of this size.
0:13:58 > 0:13:59Just, just...
0:13:59 > 0:14:02- This is too soft.- Just, just... leave me. I can't do it
0:14:02 > 0:14:04- when they're watching me! - Sorry, we came at the wrong time,
0:14:04 > 0:14:06you need to do a little bit of coaching perhaps!
0:14:06 > 0:14:08- Please do feel free to... - Look, if it's too soft...
0:14:08 > 0:14:11- OK, I'm fine, I'm fine. - If it's too soft, Chloe,
0:14:11 > 0:14:13you can just put it in the freezer for five minutes.
0:14:13 > 0:14:15Shall we go now, because I think they have a lot to...?
0:14:15 > 0:14:18Yes, I think we are losing track there. OK, good luck, guys.
0:14:18 > 0:14:19Yeah, good luck.
0:14:22 > 0:14:24I'm just making an Italian meringue, now.
0:14:24 > 0:14:27Going to fill it with a bit of butterscotch flavour.
0:14:27 > 0:14:30That is why they've got so much muscle!
0:14:30 > 0:14:33Who needs to go to the gym, eh, Chef?!
0:14:33 > 0:14:36The meringue will sit atop a brandy snap cup
0:14:36 > 0:14:39layered with banana puree and a liqueur insert.
0:14:39 > 0:14:42They're also making an uber citrus chocolate cup,
0:14:42 > 0:14:44containing feuilletine,
0:14:44 > 0:14:46gin gel and a zingy lime puree.
0:14:48 > 0:14:51So you'll instantly get the lime to start with,
0:14:51 > 0:14:53then you'll get the warmth of the gin.
0:14:53 > 0:14:56- We've used a citrus infused gin. - Put a bit of lime zest in there,
0:14:56 > 0:14:58as well.
0:14:58 > 0:14:59Over the last couple of rounds,
0:14:59 > 0:15:03we've had some criticism on some aspects of our flavours.
0:15:03 > 0:15:06I think when we get that right, which is hopefully today,
0:15:06 > 0:15:09we should be able to wow the judges with our flavours.
0:15:15 > 0:15:18That's us, Gime. Time to work, girl.
0:15:19 > 0:15:22One team who's consistently impressed with their flavours
0:15:22 > 0:15:24is Paula's.
0:15:24 > 0:15:27I once went to a cocktail place and I always go to the weird things
0:15:27 > 0:15:30in the menu and I saw this porcini martini and it was
0:15:30 > 0:15:33absolutely delicious, so we thought it would work
0:15:33 > 0:15:35with the chocolate, so we're going for it!
0:15:35 > 0:15:38Their experimental chocolate cup
0:15:38 > 0:15:40contains a unique morel and
0:15:40 > 0:15:41porcini mushroom ganache,
0:15:41 > 0:15:43topped with a pistachio streusel.
0:15:43 > 0:15:45They're also creating a pastry
0:15:45 > 0:15:48filled with pina colada cream topped
0:15:48 > 0:15:50with a micro savarin rum baba.
0:15:51 > 0:15:54- This is porcini ganache. - Porcini, as the mushroom?
0:15:54 > 0:15:55- As in the mushroom, yes.- OK.
0:15:55 > 0:15:59So what part of the porcini flavour you are interested in?
0:15:59 > 0:16:00The earthy flavour.
0:16:00 > 0:16:02We don't want it too sweet,
0:16:02 > 0:16:05so we're looking for more the fragrance, the smell of it.
0:16:05 > 0:16:09Am I going to taste a savoury petits fours, or am I going to taste...?
0:16:09 > 0:16:12- Sweet petits fours, yes. - How big are they going to be?
0:16:12 > 0:16:15Small, ladylike size. One bite.
0:16:15 > 0:16:17There's nothing wrong with a man eating a petits fours.
0:16:17 > 0:16:20- Come on, don't be discriminatory! - Elegant!
0:16:20 > 0:16:24- I love my petits fours bite size. Well done, girls!- There we go!
0:16:24 > 0:16:26- Good luck.- Thank you, Chef. - Thank you.
0:16:27 > 0:16:30- Have you checked for air bubbles? - What air bubbles?- Look.
0:16:30 > 0:16:32- Yeah?- They're fine. - No, they're not fine,
0:16:32 > 0:16:34they're going to bubble up when they bake.
0:16:34 > 0:16:37Chefs, you have one hour left. 60 minutes left now.
0:16:37 > 0:16:40Breathe. You're fine, we're on schedule.
0:16:40 > 0:16:42Yeah? Breathe.
0:16:42 > 0:16:45- Did you do the streusel? - No, I'll make the streusel now, yes?
0:16:45 > 0:16:48- How you doing, OK?- Yeah.
0:16:48 > 0:16:50Just weighing out the brandy snap to 2.5g.
0:16:50 > 0:16:52We want them as accurate as possible.
0:16:53 > 0:16:56I don't normally weigh everything I make.
0:16:56 > 0:16:58This is definitely a new thing for me.
0:16:58 > 0:17:02She weighs everything, she measures everything, she's very precise.
0:17:02 > 0:17:03I'm not worried about that one.
0:17:03 > 0:17:06Ji Sun made it. It's going to be spot-on.
0:17:06 > 0:17:09This is for our pina colada cream.
0:17:09 > 0:17:11I prepare it as thin as possible.
0:17:11 > 0:17:13It's a labour of love.
0:17:15 > 0:17:16They're really thick, aren't they?
0:17:16 > 0:17:19The judges are going to rip me for this pastry.
0:17:19 > 0:17:21Chloe, stop panicking.
0:17:21 > 0:17:24- You're doing well for what you're doing.- You're doing awesome.
0:17:24 > 0:17:26We're trying to show a wide range of skills - sugar work,
0:17:26 > 0:17:28chocolate tempering. At this stage,
0:17:28 > 0:17:30you need to really up your game.
0:17:30 > 0:17:33There's some absolutely phenomenal talent in here
0:17:33 > 0:17:36and we'll push ourselves to stand shoulder to shoulder
0:17:36 > 0:17:39with the guys that we're in this room with.
0:17:39 > 0:17:41Nice. Porcini ganache, spot-on.
0:17:41 > 0:17:43Going to cool down the streusel.
0:17:43 > 0:17:46- All right, let's get a bit of a shimmy on, guys.- BOTH: Yes, Chef.
0:17:46 > 0:17:47Those are my mini rum baba.
0:17:47 > 0:17:50That's going to be the top of the pina colada.
0:17:50 > 0:17:52This is the pina colada cream.
0:17:53 > 0:17:54Arriba!
0:17:54 > 0:17:57Just got to get these brandy snaps while they're hot,
0:17:57 > 0:17:59just enough to shape them round the end of the rolling pin.
0:17:59 > 0:18:02- As you can see, they're quite brittle.- Take the time with shaping.
0:18:02 > 0:18:03Yes, Chef.
0:18:03 > 0:18:07- Kevin... In a circle.- Yep.
0:18:07 > 0:18:08How many have you got? Two, four...?
0:18:08 > 0:18:09Yeah, that's OK.
0:18:09 > 0:18:11Just pulling some sugar,
0:18:11 > 0:18:13which is going to be a garnish, to get the shine to it.
0:18:17 > 0:18:19Come on, boys.
0:18:20 > 0:18:22You have 30 minutes to go now,
0:18:22 > 0:18:24just half an hour.
0:18:24 > 0:18:27The teams now face their toughest juggling act
0:18:27 > 0:18:28so far in the competition...
0:18:28 > 0:18:30Come on, let's do it.
0:18:30 > 0:18:32..perfecting 72 delicate petits fours...
0:18:32 > 0:18:33Careful.
0:18:33 > 0:18:35THWACK
0:18:35 > 0:18:39- ..waiting for the critical moment... - Are we going?
0:18:39 > 0:18:42..to transfer their Viennoiserie from prover to oven.
0:18:42 > 0:18:44All right, the moment of truth.
0:18:47 > 0:18:48These haven't proved, mate.
0:18:51 > 0:18:53- What do you want to do...? - We'll have to get them in.
0:18:53 > 0:18:55We won't get them glazed and decorated in time,
0:18:55 > 0:18:58so we won't be able to use them, will we?
0:18:58 > 0:19:01This is where it all went wrong last year, so, we'll now sit with
0:19:01 > 0:19:04a bit of anticipation over the next sort of ten minutes.
0:19:04 > 0:19:06What will be, will be. Fingers crossed.
0:19:07 > 0:19:10Raspberries, raspberries, raspberries.
0:19:10 > 0:19:11- Is it crunchy?- Yes.
0:19:13 > 0:19:16- That's done, yes? - Doing the nuts now.
0:19:17 > 0:19:19TIMER BEEPS
0:19:19 > 0:19:20Think they're ready.
0:19:26 > 0:19:29Five minutes left. Just five minutes to go.
0:19:29 > 0:19:31Come on, boys. Last push now.
0:19:33 > 0:19:36They're still red but the shape is quite sad, isn't it?
0:19:42 > 0:19:44Looking good, Ben, looking good.
0:19:48 > 0:19:50This glaze doesn't seem very shiny.
0:19:50 > 0:19:52It's cos they're still warm, I think.
0:19:53 > 0:19:56We haven't got time for them to cool, though, have we?
0:19:56 > 0:19:57You have one minute left.
0:19:57 > 0:19:59- Just 60 seconds left now.- Come on!
0:19:59 > 0:20:02Grab some, Fabrice, grab some chocolate.
0:20:04 > 0:20:07I need help here. We're not going to have time to put these almonds on.
0:20:08 > 0:20:114, 8, 12, 16, 20...
0:20:11 > 0:20:13OK, time is up now, guys.
0:20:15 > 0:20:19- Quick! - Step away from your miniatures.
0:20:19 > 0:20:21They're all going on, I'm not going to lie.
0:20:21 > 0:20:22That's it.
0:20:22 > 0:20:26MUSIC: La Donna E Mobile from Rigoletto by Verdi
0:20:26 > 0:20:28- Fabrice's croissants look good. - Yeah.
0:20:28 > 0:20:30We've done our best, haven't we?
0:20:30 > 0:20:32- Hm?- We couldn't have done any more than that.
0:20:35 > 0:20:37MUSIC CONTINUES
0:20:42 > 0:20:44More than 400 miniatures,
0:20:44 > 0:20:47handmade in a mere three hours.
0:21:01 > 0:21:03If we could begin with Liam's team.
0:21:04 > 0:21:07For their bicolour Viennoiserie, Liam's team
0:21:07 > 0:21:10has served raspberry and almond croissants alongside
0:21:10 > 0:21:13pain au chocolat with noisette and milk chocolate centres.
0:21:13 > 0:21:16MUSIC CONCLUDES
0:21:16 > 0:21:19As far as presentation is concerned,
0:21:19 > 0:21:22the pain au chocolat have got all different sizes and shapes.
0:21:22 > 0:21:23Not uniform at all.
0:21:25 > 0:21:28- Mm-mm-mm.- Hm. - What does "Mm-mm-mm" mean?
0:21:28 > 0:21:30- Well, it's not quite as light as I would like it to be.- Yes.
0:21:30 > 0:21:32CRUNCHING
0:21:35 > 0:21:38It's so chewy, it took me so much effort to eat.
0:21:38 > 0:21:42- You have a bit of problem rolling your dough.- It was really tight.
0:21:42 > 0:21:45Then you knead it as well, it's like you're adding gluten.
0:21:45 > 0:21:46The good thing is,
0:21:46 > 0:21:49I love the flavour inside - chocolate and hazelnut.
0:21:49 > 0:21:52Flavour wise, I'll have another bite!
0:21:52 > 0:21:53For the raspberry...
0:21:54 > 0:21:58- ..is there any flavouring?- There's a raspberry flavouring in there.
0:21:58 > 0:21:59Ah, so it's just the essence.
0:21:59 > 0:22:02Well, it tastes a little bit like an essence, as opposed
0:22:02 > 0:22:03to the fragrance of the raspberry, perhaps.
0:22:03 > 0:22:07A lovely little jam or something to go with it to help as opposed to
0:22:07 > 0:22:09that unnatural kind of raspberry taste.
0:22:09 > 0:22:12So I think altogether you've progressed,
0:22:12 > 0:22:15but there is a little bit more room for improvement.
0:22:15 > 0:22:18They've also served two types of petits fours - banoffee cream
0:22:18 > 0:22:21brandy snaps topped with Italian meringue...
0:22:21 > 0:22:25and white mint choc cups filled with gin gel and lime puree.
0:22:26 > 0:22:30It's really refined. Everything is very uniform.
0:22:30 > 0:22:33They are what petits fours, size-wise, should be.
0:22:33 > 0:22:34Hey,
0:22:34 > 0:22:36well done.
0:22:47 > 0:22:49Oh, good Lord. Are you all right, Cherish?
0:22:49 > 0:22:52You almost killed me with the acidness inside them!
0:22:52 > 0:22:54It was so sharp that I don't know whether...
0:22:54 > 0:22:57Am I going to spit it out, am I going to swallow?
0:22:57 > 0:22:59It wasn't that pleasant for me.
0:22:59 > 0:23:02- The other one quickly like this, we can...- Yes, Chef.- Hup!
0:23:02 > 0:23:03I thought you'd been shot.
0:23:03 > 0:23:07The banana little brandy snap basket, it's fairly sweet to me.
0:23:07 > 0:23:09It's pretty - is it elegant?
0:23:10 > 0:23:12A bit... A bit...
0:23:12 > 0:23:14Maybe not.
0:23:16 > 0:23:18OK, thank you very much. Well done.
0:23:19 > 0:23:20(Oh, God!)
0:23:23 > 0:23:24That is me...
0:23:24 > 0:23:27never making croissants ever again.
0:23:27 > 0:23:31Paula's team, could you possibly bring your miniatures up.
0:23:32 > 0:23:37The girls' bicolour Danish are filled with raspberry jam and their
0:23:37 > 0:23:38croissants contain classic Italian
0:23:38 > 0:23:42hazelnut and chocolate gianduja filling.
0:23:42 > 0:23:44Girls, you were just so uncomfortable
0:23:44 > 0:23:46doing your Viennoiserie.
0:23:46 > 0:23:49In terms of uniform and precision...
0:23:49 > 0:23:50I think you lost the plot.
0:23:53 > 0:23:56Any nice surprises in there?
0:23:56 > 0:23:57Oops.
0:24:06 > 0:24:08Your lamination was an issue.
0:24:08 > 0:24:12There was big chunks of dough without butter, while it's
0:24:12 > 0:24:16making a very dry croissant. Your raspberry Danishes, undercooked.
0:24:16 > 0:24:19And you can tell because the dough is stuck together,
0:24:19 > 0:24:21hasn't puffed up whatsoever.
0:24:21 > 0:24:24I'm afraid we're going to get tummy ache tonight.
0:24:26 > 0:24:29Accompanying their Viennoiserie, pina colada cream pastries
0:24:29 > 0:24:31topped with a rum baba
0:24:31 > 0:24:34and chocolate cups containing pistachio streusel and
0:24:34 > 0:24:36porcini mushroom ganache.
0:24:36 > 0:24:40When you put it on the paper, I thought you were bonkers. Mushroom?!
0:24:41 > 0:24:43But I love it.
0:24:44 > 0:24:45It is beautiful.
0:24:46 > 0:24:48Perfect.
0:24:48 > 0:24:51Flavour-wise, the smoke and the chocolate actually work very
0:24:51 > 0:24:55- well together.- But then this piece over here - what happened, girls?
0:24:55 > 0:24:58You go from grade A...
0:24:58 > 0:24:59to grade D.
0:24:59 > 0:25:03When I taste your pina colada, it was sensational.
0:25:03 > 0:25:08And then you were dipping your savarin in the rum as well,
0:25:08 > 0:25:10I thought, "Oh, my goodness, what is the girl doing?"
0:25:10 > 0:25:13Confusing, confusing, confusing.
0:25:17 > 0:25:19I'm not ready for this.
0:25:19 > 0:25:20That was painful.
0:25:26 > 0:25:27So, Fabrice...
0:25:29 > 0:25:34Team Fabrice's croissants feature contrasting classic and pink pastry
0:25:34 > 0:25:37and their bicolour Danish contain a hazelnut,
0:25:37 > 0:25:39almond and choc chip filling.
0:25:39 > 0:25:41To compare this size and this size,
0:25:41 > 0:25:46they look un-uniform and not precise as I want it to be.
0:25:46 > 0:25:49The bicolour was also part of the challenge.
0:25:49 > 0:25:52We've got the red, we don't see too much the cocoa side.
0:25:52 > 0:25:54- It could have been slightly darker. - Yes.
0:25:57 > 0:25:58Mm!
0:26:01 > 0:26:03That's not bad. Oh, yours is slightly...
0:26:03 > 0:26:05It's slightly underbaked.
0:26:05 > 0:26:07Mine is good because it's a tiny, little croissant!
0:26:07 > 0:26:09- Cherish's is slightly bigger.- Mm.
0:26:09 > 0:26:11And therefore, they are not baked in the same way.
0:26:11 > 0:26:14That's the problem with unevenness - trying to get them all
0:26:14 > 0:26:16the same size, you can bake them in the same way.
0:26:16 > 0:26:17Bit of a shame.
0:26:17 > 0:26:21- But I like the filling. - Orange and hazelnut...
0:26:21 > 0:26:23Chocolaty... Oh, yes.
0:26:23 > 0:26:25That works!
0:26:25 > 0:26:27Accompanying their pastries, a fruit tartlet with
0:26:27 > 0:26:31a sweet pastry base and tonka bean creme diplomat filling.
0:26:32 > 0:26:34What is that? A fruit tart?
0:26:34 > 0:26:37Again, I ask myself, what is that? It's still a fruit tart?
0:26:37 > 0:26:39Is there anything to excite me?
0:26:39 > 0:26:43There is nothing to shout out and say, "Here I am! Eat me, eat me!
0:26:43 > 0:26:46"I'm here, I'm gorgeous!" It doesn't tell me that at all.
0:26:46 > 0:26:48It's a simple petits fours, so therefore,
0:26:48 > 0:26:51there is no hiding place, it needs to be perfect.
0:26:51 > 0:26:55I really like your creme diplomat, it was so smooth,
0:26:55 > 0:26:56tonka bean was just nice.
0:26:56 > 0:26:58The sweet pastry, though...
0:26:59 > 0:27:02You're pulling a face like me.
0:27:02 > 0:27:05Um, it's thick, dry...
0:27:05 > 0:27:06underbaked.
0:27:06 > 0:27:08A no-go for me.
0:27:09 > 0:27:13To conclude, a dark chocolate cup containing crunchy caramel and
0:27:13 > 0:27:17a blood orange insert topped with a glazed chocolate mousse.
0:27:18 > 0:27:21It is beautiful. When I look at it, the glaze is really, really nice.
0:27:24 > 0:27:26I really like it.
0:27:28 > 0:27:30It blends very nicely.
0:27:30 > 0:27:33The chocolate, the bitterness and the fruity...
0:27:33 > 0:27:35And the feuilletine inside.
0:27:35 > 0:27:37It adds another dimension to it.
0:27:37 > 0:27:39Beautiful, beautiful, beautiful.
0:27:39 > 0:27:41I'm going to take a little bit negative on it.
0:27:41 > 0:27:43The case itself is too thick.
0:27:43 > 0:27:46- What is he talking about? It's perfect.- Oh!
0:27:46 > 0:27:48- OK!- I love it!- Blimey!- Hey!
0:27:48 > 0:27:51Look at him, now, he's like a French cockerel, he's just like, "Waaay!
0:27:51 > 0:27:55- "I'm so happy!"- That's about as positive as it gets, I think.
0:27:55 > 0:27:56Well done.
0:27:56 > 0:27:58Thank you very much.
0:28:09 > 0:28:10Oh, God.
0:28:14 > 0:28:17Our judges will now award a score out of ten for each miniature.
0:28:19 > 0:28:21For me, the Viennoiserie challenge was really disappointing.
0:28:21 > 0:28:23On the positive note, the petits fours,
0:28:23 > 0:28:26we finally find something ingenious.
0:28:26 > 0:28:28It got me excited today.
0:28:32 > 0:28:35Judges, if you could come over and join us.
0:28:35 > 0:28:38In total, 40 points are available today and,
0:28:38 > 0:28:40with a place in the semifinals at stake tomorrow,
0:28:40 > 0:28:42every point is vital.
0:28:44 > 0:28:46The team in third place,
0:28:46 > 0:28:50with a score today of 18 out of a possible 40,
0:28:50 > 0:28:51Liam's team.
0:28:51 > 0:28:55I'm pleased to see that you've improved with your Viennoiserie,
0:28:55 > 0:29:00but I'm a bit confused with your petits fours flavours.
0:29:00 > 0:29:02It was just too sharp on my palate.
0:29:05 > 0:29:08But which team has put themselves in the best position to get
0:29:08 > 0:29:10through to the semifinals?
0:29:10 > 0:29:14Paula's team, you clearly struggled to manage your Viennoiserie,
0:29:14 > 0:29:18so on that basis, I'm awarding you 11 out of 20.
0:29:18 > 0:29:23- Cherish?- Your mushroom petits fours was so innovative.
0:29:23 > 0:29:28However, I was really disappointed with your Viennoiserie.
0:29:28 > 0:29:32For that, I award you 8 out of 20.
0:29:32 > 0:29:36Giving you a grand total of 19 out of a possible 40.
0:29:38 > 0:29:40And finally, Fabrice's team...
0:29:40 > 0:29:42I was disappointed with your management altogether
0:29:42 > 0:29:44of the Viennoiserie.
0:29:44 > 0:29:46For this reason, I'm awarding you 10 out of 20.
0:29:46 > 0:29:49Your chocolate cup petits fours was delightful.
0:29:49 > 0:29:54For that, I award you 9.5 out of 20.
0:29:56 > 0:30:00Right, bringing you a grand total of 19.5...
0:30:01 > 0:30:05..which means that it's Fabrice's team that are in the lead...
0:30:05 > 0:30:09Paula's team are in second place and Liam's are bringing up the rear.
0:30:12 > 0:30:13- Holy- BLEEP, BLEEP!
0:30:16 > 0:30:19With just a point and a half separating the three teams,
0:30:19 > 0:30:22it's the tightest the competition has ever been at this stage.
0:30:24 > 0:30:26I suggest, for now, you all rest up,
0:30:26 > 0:30:29have a well-earned break and we'll see you all here tomorrow morning.
0:30:30 > 0:30:32Absolutely buzzing,
0:30:32 > 0:30:36because I just didn't envisage it going as well as it did today!
0:30:37 > 0:30:39That wasn't our favourite challenge,
0:30:39 > 0:30:43- so being just a half point behind is like we're winning!- Whoo! Yeah!
0:30:43 > 0:30:46Liam, we all know how good they are with the showpiece,
0:30:46 > 0:30:49so...quite nervous about it.
0:30:49 > 0:30:51We did everything we could, we knew it wasn't going to be our
0:30:51 > 0:30:55strongest round and it was basically damage limitation.
0:30:55 > 0:30:57Last showpiece, we've come top of the pack.
0:30:57 > 0:31:00So I think the guys in first and second place today
0:31:00 > 0:31:02will be looking over their shoulder at us.
0:31:02 > 0:31:04OWL HOOTS
0:31:04 > 0:31:08Tomorrow's final challenge is on such a monumental scale...
0:31:08 > 0:31:11that the teams have been given a golden hour to prepare any
0:31:11 > 0:31:14elements that need chilling or setting overnight.
0:31:15 > 0:31:18So it's all pretty close at the moment, not much between them all.
0:31:18 > 0:31:19Yes, it is.
0:31:19 > 0:31:24And the best two teams tomorrow is ensured a place in the semifinal.
0:31:24 > 0:31:27So, looking ahead, who are you expecting great things from?
0:31:27 > 0:31:29- Liam's team.- Mm-hm.
0:31:29 > 0:31:32I have to give them credit for the precision and the cleanliness
0:31:32 > 0:31:33of their work.
0:31:33 > 0:31:38But at the same time, Paula has got a little bit more artistic skills.
0:31:38 > 0:31:41Since the competition started, they have been the top,
0:31:41 > 0:31:44so I think in terms of confidence, they're ahead of everyone.
0:31:44 > 0:31:47Fabrice's team have a bit of a track record, don't they,
0:31:47 > 0:31:50insofar as they've been the bottom two the last two weeks.
0:31:50 > 0:31:53If I'm Fabrice, I'd be very, very worried now.
0:31:53 > 0:31:55Just 0.5 ahead.
0:31:55 > 0:31:58But they've managed to scrape themselves out
0:31:58 > 0:31:59of the last two rounds.
0:31:59 > 0:32:02Nothing is there to stop them to do it one more.
0:32:03 > 0:32:05- Oh,- BLEEP!- Don't worry, don't worry. It's fine.
0:32:05 > 0:32:07Just leave it there a bit, two seconds.
0:32:07 > 0:32:10I'm happy with what we've done, we've done quite a bit in an hour.
0:32:10 > 0:32:12- Quick clean down then, boys. - Yes, Chef.
0:32:19 > 0:32:20BIRDSONG
0:32:36 > 0:32:38Good morning, chefs. Welcome back to arguably
0:32:38 > 0:32:41the most important day of your culinary lives.
0:32:41 > 0:32:46The showpiece challenge is your last chance to prove to the judges
0:32:46 > 0:32:51that you are worthy of a place in the semifinals, so, judges...
0:32:51 > 0:32:55Good morning, chefs. The theme of this challenge is Under The Sea.
0:32:55 > 0:33:00I would like you to make me a spectacular showpiece
0:33:00 > 0:33:02completely out of chocolate.
0:33:02 > 0:33:04Astonish me and wow me, chefs.
0:33:04 > 0:33:07Benoit, have you got any annoying extra rules
0:33:07 > 0:33:09to make the task even harder?
0:33:09 > 0:33:10Yes, I do!
0:33:10 > 0:33:13We want three different types of chocolate bonbon,
0:33:13 > 0:33:17filled and moulded, 36 of each,
0:33:17 > 0:33:22108 in total and we want to be blown away by your imagination.
0:33:23 > 0:33:24Couldn't be simpler.
0:33:24 > 0:33:27So, you have three more hours
0:33:27 > 0:33:30and your time starts...
0:33:30 > 0:33:31now.
0:33:31 > 0:33:32Let's go, guys.
0:33:33 > 0:33:35Work hard, work clean.
0:33:35 > 0:33:38The teams must demonstrate a mastery of chocolate...
0:33:38 > 0:33:40For your moulds, Fabrice.
0:33:40 > 0:33:43..a core skill of the professional pastry chef.
0:33:44 > 0:33:46It's the chocolate showpiece.
0:33:46 > 0:33:48It has to be big, it has to be bold,
0:33:48 > 0:33:50it has to be magnificent.
0:33:50 > 0:33:52Of course, the technique is crucial for me.
0:33:52 > 0:33:56Whether you hand-carve, you use capturing or use a moulding.
0:33:56 > 0:33:59Beautiful technique, skills, all that is important,
0:33:59 > 0:34:04but this challenge should show me the artist,
0:34:04 > 0:34:07plus we've asked for chocolate bonbons, all identical,
0:34:07 > 0:34:09beautifully flavoured.
0:34:09 > 0:34:12I want to see beautiful tempered chocolate,
0:34:12 > 0:34:15moulded correctly, thinly.
0:34:15 > 0:34:17Technique, technique, technique.
0:34:18 > 0:34:21As well as producing out-of-this-world bonbons...
0:34:21 > 0:34:23It's go big or go home for everyone today, isn't it?
0:34:23 > 0:34:26..they must create a spectacular showpiece,
0:34:26 > 0:34:29bringing to life an underwater realm...
0:34:29 > 0:34:31Bubbles.
0:34:31 > 0:34:34..and are free to let their imaginations run riot.
0:34:35 > 0:34:37We've been working hard on this challenge.
0:34:37 > 0:34:39We really want to get through to the semifinal,
0:34:39 > 0:34:42so today is all about trying to show as many skills as we can in
0:34:42 > 0:34:46the chocolate - moulding, sculpting, casting.
0:34:46 > 0:34:48In their quest for supremacy,
0:34:48 > 0:34:51last-placed Liam and his team have hand-cast their own moulds.
0:34:52 > 0:34:56Instead of having a day off, we had an afternoon off and we went
0:34:56 > 0:34:59shopping in garden centres and got some silicone,
0:34:59 > 0:35:02and set the bust and the pillar and the urn.
0:35:02 > 0:35:06The idea behind it is almost like an Atlantic sunken city.
0:35:06 > 0:35:09Featured in this submerged seascape,
0:35:09 > 0:35:10a cherry brandy gel and
0:35:10 > 0:35:12almond brittle dark chocolate,
0:35:12 > 0:35:15a mint choc ganache milk chocolate
0:35:15 > 0:35:17and a lemon curd and vanilla yoghurt
0:35:17 > 0:35:18white chocolate,
0:35:18 > 0:35:20coated with a special green
0:35:20 > 0:35:23cocoa butter flock to resemble moss.
0:35:23 > 0:35:26Guarding the bonbons, a fearsome creature of the deep.
0:35:26 > 0:35:29So you're going to have squid and the tentacles and everything?
0:35:29 > 0:35:32Yes, so this all gets carved into, this will have a big hole here with
0:35:32 > 0:35:34a squid coming out of the middle of it.
0:35:34 > 0:35:36- Wow. - Yes. Put a lot of thought into this.
0:35:36 > 0:35:39So yesterday you choked me with your petits fours - I hope
0:35:39 > 0:35:41- you're not going to choke me today. - Is there lime?
0:35:41 > 0:35:44No, we have lemon today. Lemon and yoghurt - clean, elegant flavours.
0:35:44 > 0:35:47We thought about what order you eat them in, so we have a cherry one,
0:35:47 > 0:35:50then a palate cleanser, then a mint chocolate ganache.
0:35:50 > 0:35:53So control and balance your flavour harmoniously in order not to
0:35:53 > 0:35:56choke any of us today will be certainly...
0:35:56 > 0:35:58That is definitely not the idea today!
0:36:00 > 0:36:03We have lots of pieces - fishes, shells.
0:36:03 > 0:36:06You're trying to reproduce very deep sea,
0:36:06 > 0:36:09where you get all the textures, shapes and colours.
0:36:10 > 0:36:12To streamline construction,
0:36:12 > 0:36:16Paula's team has used ready-made casts for their sea creatures.
0:36:16 > 0:36:19I'm just de-moulding everything we had moulded.
0:36:21 > 0:36:22So... Ji - happy with your fish?
0:36:22 > 0:36:24BLENDER WHIRS
0:36:24 > 0:36:29The girls' vision also features a shipwreck and trio of bonbons.
0:36:29 > 0:36:30A dark chocolate feuilletine crunch
0:36:30 > 0:36:32layered with apricot gel
0:36:32 > 0:36:34and apricot ganache,
0:36:34 > 0:36:36a matcha green tea ganache with sesame seeds
0:36:36 > 0:36:39and white chocolate and a tiramisu ganache
0:36:39 > 0:36:41in a gianduja chocolate shell.
0:36:41 > 0:36:44So, is that what will be the Loch Ness Monster?
0:36:44 > 0:36:46This is going to be actually our base,
0:36:46 > 0:36:51where we're going to place all our figurines, fishes, coral, sea life.
0:36:51 > 0:36:52Of course. Sea life.
0:36:52 > 0:36:55I've seen that you're using bought-in moulds
0:36:55 > 0:36:57like a large fish, a boat...
0:36:57 > 0:37:01We are going to give our touch in the painting, in the corals, we're
0:37:01 > 0:37:05piping some seaweed, so the touches at the end we're doing by hand.
0:37:06 > 0:37:09- OK.- OK.- Good luck. See you later, guys, yes?
0:37:11 > 0:37:13OK, Ji Sun. Now we have to pipe some fishes.
0:37:15 > 0:37:18- FABRICE:- Chocolate has always been my forte.
0:37:18 > 0:37:22I mean, I can talk about chocolate all day, so don't start me on this!
0:37:22 > 0:37:26Whilst chocolate might be Fabrice's forte, it's definitely not Chloe's.
0:37:28 > 0:37:32I've worked with chocolate with Fabrice, that was in a lesson.
0:37:32 > 0:37:35I've tempered chocolate maybe...once?
0:37:35 > 0:37:37I know I'm going to be stressed for the first half an hour, because
0:37:37 > 0:37:41if I don't get the parts right for my chest, I will be in trouble.
0:37:42 > 0:37:44Sharing a seabed with his chest,
0:37:44 > 0:37:48a giant chocolate anchor and a trove of sunken bonbon treasures
0:37:48 > 0:37:51including a white chocolate with Earl Grey ganache,
0:37:51 > 0:37:53a milk chocolate with Irish cream
0:37:53 > 0:37:55ganache and a dark chocolate
0:37:55 > 0:37:57with Calvados ganache and a cube
0:37:57 > 0:37:58of apple steeped in liqueur.
0:37:59 > 0:38:01- Fabrice, hi.- Hi. - How is it all going?
0:38:01 > 0:38:05It is going as well as can be at the moment.
0:38:05 > 0:38:06Right...
0:38:06 > 0:38:09Er, that's not sounding fabulously positive.
0:38:09 > 0:38:12Um, so, who came up with the design? Who came up with the concept?
0:38:12 > 0:38:17It's usually me, purely because I've got more experience than these two.
0:38:17 > 0:38:19- They're quick learners, luckily. - Evidently, yeah.
0:38:19 > 0:38:21- But you're an old hand.- Yes.
0:38:21 > 0:38:23- LAUGHTER CHLOE:- You can say that again!
0:38:23 > 0:38:24Thanks, Chloe!
0:38:24 > 0:38:28- See? I get abuse!- Quite right. Yes, keep you down to earth.
0:38:28 > 0:38:30So, who are your main rivals, do you think?
0:38:30 > 0:38:33- I would say this team and this team. - Right(!)
0:38:34 > 0:38:36Liam did very well with the showpiece when
0:38:36 > 0:38:38he was last in this competition.
0:38:38 > 0:38:39- A lot, lot of experience.- Yeah.
0:38:40 > 0:38:42Bang on 1 hour 30 to go, boys.
0:38:42 > 0:38:44Right, I'm on to shaping now, Chef.
0:38:44 > 0:38:46We're a very big team effort today.
0:38:46 > 0:38:49Chris and me, we're working on the moulded chocolates and then
0:38:49 > 0:38:50we're all on to the centrepiece.
0:38:50 > 0:38:54I'm working on moulding the bonbons so they can be filled up with
0:38:54 > 0:38:56the ganache because that's the part
0:38:56 > 0:38:58I'm a bit more confident to hand over.
0:38:58 > 0:39:00The girls now are working on the bonbons.
0:39:00 > 0:39:02We always try to get some different flavours.
0:39:02 > 0:39:06This is matcha ganache, a really nice colour, you can see.
0:39:06 > 0:39:08And then lots of black sesame seeds.
0:39:08 > 0:39:10We want to give it a bit of an Asian touch.
0:39:10 > 0:39:13Gimena and I are big fans of tiramisu.
0:39:13 > 0:39:17- There is no alcohol in it, though. Happy?- Yes.
0:39:17 > 0:39:20What we try to do is put a bit of ourselves into it.
0:39:20 > 0:39:23These are Irish cream, I'm half Irish.
0:39:23 > 0:39:25This will represent Chloe, Earl Grey,
0:39:25 > 0:39:28the favourite tea of the Queen, I believe!
0:39:28 > 0:39:31And on the French side, we've got Calvados - not maybe an
0:39:31 > 0:39:35unusual flavour, but tried and trusted flavour.
0:39:35 > 0:39:38That might be the difference between winning or losing, you never know.
0:39:38 > 0:39:40Just now, I'm filling the lemon and yoghurt.
0:39:40 > 0:39:42It's a white chocolate shell.
0:39:42 > 0:39:44It's got a lemon fluid gel and it's going to get
0:39:44 > 0:39:47a vanilla yoghurt inside and then we finish it with a flock at the end.
0:39:47 > 0:39:49CHLOE: Fabrice, are these all right?
0:39:49 > 0:39:51Scrape, fridge straightaway,
0:39:51 > 0:39:53because they need to be cold before we put the last layer.
0:39:53 > 0:39:55- As smooth as possible. - That's fine, I'll do that.
0:39:55 > 0:39:58I know you like perfection as well, you're like me.
0:39:58 > 0:40:00Tempering is very important when you're working with chocolate.
0:40:00 > 0:40:02That's what gives you the shine.
0:40:02 > 0:40:05Tempering is going to be the difference between nice, shiny
0:40:05 > 0:40:07chocolate or something that is going
0:40:07 > 0:40:09to be dull and won't come out of the mould.
0:40:10 > 0:40:12These aren't turning out anywhere near as good
0:40:12 > 0:40:14as I was hoping they would.
0:40:14 > 0:40:17Timing is the biggest enemy today.
0:40:17 > 0:40:20I have all faith in the bonbons, I'm not worried about that.
0:40:20 > 0:40:23It's about the showpiece that we have to be more careful.
0:40:25 > 0:40:28Anchors are going on the trolley, boys, so just be careful if you
0:40:28 > 0:40:31- put anything on there, yeah? - Cor, this is hard work.
0:40:33 > 0:40:37Liam's team, I am liking what I'm looking at.
0:40:37 > 0:40:39They're doing sculpturing, carving,
0:40:39 > 0:40:43and I love the barnacles that is on the sculpture.
0:40:43 > 0:40:45This is the hardest this ganache has ever been.
0:40:45 > 0:40:46What about the chocolate bonbons?
0:40:46 > 0:40:48Well, after the petits fours challenge yesterday,
0:40:48 > 0:40:51I am a bit worried but, having said that,
0:40:51 > 0:40:54I think they've learned to control the acidity and the flavour.
0:40:54 > 0:40:55We shall see.
0:40:55 > 0:40:59Paula's team, I'm worried because they're using off-the-shelf moulds.
0:40:59 > 0:41:01Where is the life, where is the movement?
0:41:01 > 0:41:04Yes, but the positive side is their combination of flavour again.
0:41:04 > 0:41:07- Oh, I love it, love it, love it. - Tiramisu, wow.
0:41:07 > 0:41:11I really like sesame and of course the matcha as well.
0:41:11 > 0:41:14- Just hold it, hold it, please. - So, Fabrice's team...
0:41:14 > 0:41:16I'm actually quite concerned.
0:41:16 > 0:41:19The life element I think he struggles to bring.
0:41:19 > 0:41:22The bonbons as well, are they playing it too safe?
0:41:22 > 0:41:24Saying that, being 1.5 points ahead,
0:41:24 > 0:41:27that gives them motivation today.
0:41:28 > 0:41:32- Guys, everything is looking booming, let's finish strong, yes?- Yes, Chef.
0:41:32 > 0:41:34Let's get this squid painted.
0:41:34 > 0:41:36It's now decorated and everything is built,
0:41:36 > 0:41:37just get it looking pretty.
0:41:37 > 0:41:39One hour left now, guys.
0:41:39 > 0:41:41Just 60 minutes left.
0:41:41 > 0:41:43Right, I'm going to go on to airbrushing.
0:41:46 > 0:41:48Do you want to bring over the fish?
0:41:48 > 0:41:52So, Ji Sun is going to pipe the fin for our fish.
0:41:56 > 0:41:57Well, give me SOMETHING.
0:41:59 > 0:42:01When you spray it, you go only once.
0:42:01 > 0:42:03Like you used to do on the wall in Leeds(!)
0:42:04 > 0:42:06I'm going to buy one of these!
0:42:07 > 0:42:09- Is that yours?- Yes. - Oh, I want one of those!
0:42:09 > 0:42:11Oh, yeah!
0:42:12 > 0:42:16That is actually to paint your fence, your walls.
0:42:16 > 0:42:17Boy stuff!
0:42:21 > 0:42:24We're giving coats of cocoa butter to our ship
0:42:24 > 0:42:26to give a velvet texture.
0:42:26 > 0:42:29So it needs to be very cold so when the cocoa butter sprays,
0:42:29 > 0:42:30it sets.
0:42:33 > 0:42:38They are representing kind of stones, rock, on top of each other.
0:42:38 > 0:42:40Try to build some height to the showpiece.
0:42:41 > 0:42:46Our boat is sprayed, our corals are halfway painted.
0:42:48 > 0:42:50Just putting the puzzle together right now.
0:42:53 > 0:42:55Yes, when we stipple it with different colours,
0:42:55 > 0:42:58it will make it look like moss, it will really stand out.
0:42:58 > 0:43:01Looking good, man, looking good.
0:43:04 > 0:43:06So that's done, what do you want me to do now?
0:43:06 > 0:43:09- We're going to do the showpiece together.- OK.
0:43:09 > 0:43:11- I'm not going to break it, am I? - You shouldn't(!)
0:43:15 > 0:43:17We've just got to make it look as real as possible,
0:43:17 > 0:43:21getting enough life in it to give it that "wow" effect.
0:43:29 > 0:43:30We've got like a little gold chest,
0:43:30 > 0:43:33we've made nice little gold coins to go in it, so we're just trying
0:43:33 > 0:43:36to get a bit of colour onto it so it doesn't just look like chocolate.
0:43:36 > 0:43:39You need to get a bit of cocoa butter, because that's too harsh.
0:43:45 > 0:43:48- What are you into now, Chris? - Just going to spray these bronze.
0:43:49 > 0:43:52- CHLOE: Are you ready for shells yet? - Quick, quick, quick.
0:43:55 > 0:43:57I'll start painting some corals.
0:44:02 > 0:44:03I'm just making little corals,
0:44:03 > 0:44:06they'll go on to our little coral reef.
0:44:06 > 0:44:08Yes, yes, it's nice. I like it.
0:44:10 > 0:44:12Wow.
0:44:14 > 0:44:18Still not as colourful as I want. I want to go mad on this one.
0:44:18 > 0:44:2049 minutes, guys... 48 minutes.
0:44:20 > 0:44:22Let's not rush this end bit, guys, yeah?
0:44:22 > 0:44:26- Make sure it still looks elegant. - What do you need, Fabrice?
0:44:26 > 0:44:28At the moment, I need a bit of patience.
0:44:30 > 0:44:33Let's get this squid stuck together.
0:44:33 > 0:44:35Gently, mate, yeah?
0:44:35 > 0:44:39If this is not stuck as much as it should do, it's just collapsing.
0:44:46 > 0:44:49Need to stop shaking the table, I'm not going to lie.
0:44:49 > 0:44:51- Right, Fabrice...?- Yes, Chloe?
0:44:51 > 0:44:54Do you need... Do you want me to put any more coral anywhere here?
0:44:54 > 0:44:56- Oh!- Oh,- BLEEP!
0:44:56 > 0:44:58That's the bouncing.
0:44:58 > 0:45:01You have half an hour left now, 30 minutes left.
0:45:03 > 0:45:04Pete, you happy with these?
0:45:04 > 0:45:06Yeah, bangin', mate.
0:45:07 > 0:45:09- Where do you want exactly? On top?- Yeah.
0:45:09 > 0:45:11- Like that?- Yeah.
0:45:11 > 0:45:12Shall I flick some of these?
0:45:12 > 0:45:14Look, Chloe, do what you want on this.
0:45:14 > 0:45:17You know as much as I know what a seashell looks like.
0:45:17 > 0:45:20- Chef?- Are we almost ready to flock? - It's cool...- The lemon yoghurt?
0:45:20 > 0:45:22It's cooling down.
0:45:22 > 0:45:24The colour's not come out very well on some of these.
0:45:24 > 0:45:27Just get a bit of gold dust and flick it on the top.
0:45:29 > 0:45:30The tops have cracked in the freezer.
0:45:30 > 0:45:32- Oh, you're- BLEEP- joking!
0:45:33 > 0:45:35Oh, shiny!
0:45:40 > 0:45:41How's your flock, mate?
0:45:41 > 0:45:43Well, it's not sticking very well, put it that way.
0:45:43 > 0:45:45- It's your call.- Now.
0:45:45 > 0:45:47SPRAY GUN BUZZES
0:45:49 > 0:45:51I'm really happy with my bonbons.
0:45:53 > 0:45:56These aren't what we wanted them to be like.
0:45:56 > 0:45:58We were going to flock it, like, a moss effect,
0:45:58 > 0:45:59but it was going really blotchy,
0:45:59 > 0:46:01so we've just used one of our colour sprays.
0:46:01 > 0:46:04It's not as clean as we'd like.
0:46:04 > 0:46:06- More.- Yeah, I know.
0:46:06 > 0:46:08All I want is the bonbons out, now.
0:46:08 > 0:46:10OK. You've got 15 minutes, by the way. Is that all right?
0:46:10 > 0:46:12Yeah, it's loads.
0:46:12 > 0:46:14You seem pretty cool, calm and collected at the moment.
0:46:14 > 0:46:17I'm just going to tell everyone else they've got 15 minutes.
0:46:17 > 0:46:19Guys, you've got 15 minutes left now.
0:46:20 > 0:46:22That's it, the pressure is on, yes.
0:46:22 > 0:46:23Oh, bubble, bubble...
0:46:23 > 0:46:26Hold the bubble, please - this one is falling.
0:46:31 > 0:46:34We're going to move it in a minute.
0:46:34 > 0:46:35Spread the sugar.
0:46:38 > 0:46:40Let's do it.
0:46:47 > 0:46:48Amazing.
0:46:48 > 0:46:50- Want me to give you a hand with that, Fabrice?- No.
0:46:50 > 0:46:52No-one move.
0:46:52 > 0:46:53Girls? Coming.
0:46:56 > 0:46:57Sit there.
0:46:59 > 0:47:01Well done, well done. You get it down.
0:47:06 > 0:47:08That's it. I owe you a pint, I think.
0:47:08 > 0:47:11- Damn right.- Damn right!
0:47:13 > 0:47:15Just need to get everything on now,
0:47:15 > 0:47:17as we're starting to run out of time.
0:47:17 > 0:47:19- Shells, more shells.- Shells?
0:47:20 > 0:47:22More, like, handmade things.
0:47:22 > 0:47:24Just be careful of his coral.
0:47:27 > 0:47:31Chefs, you have one minute left.
0:47:31 > 0:47:34- Put the bonbons in the sand, yeah? - Want to get some more up here?
0:47:34 > 0:47:36Forget about all that, now, we need to get all the bonbons on.
0:47:37 > 0:47:39- Shall we do some...? - Just do.- Just do.
0:47:41 > 0:47:42Take it round.
0:47:42 > 0:47:44Can I touch them? Are they dry?
0:47:44 > 0:47:45They're not dry.
0:47:46 > 0:47:48Quick, quick, Chloe.
0:47:48 > 0:47:49- I'll put them on there.- Can't, mate.
0:47:49 > 0:47:52You've got to put them straight down, otherwise it smudges.
0:47:53 > 0:47:56Sorry for messing this up. My bad.
0:47:56 > 0:47:57OK, that's it.
0:47:58 > 0:48:00Time is up, I'm afraid.
0:48:00 > 0:48:04If you could step away from your presentation tables.
0:48:08 > 0:48:09Well, it's all done.
0:48:11 > 0:48:16Three stunning Under The Sea theme chocolate showpieces,
0:48:16 > 0:48:18made in just four hours.
0:48:19 > 0:48:23I tell you what, that looks class over there.
0:48:26 > 0:48:27I'm cacking myself.
0:48:31 > 0:48:33Ours doesn't have colour.
0:48:37 > 0:48:41Today, I'm not even going to worry about Liam, because he's got it.
0:48:41 > 0:48:43I have to look at Fabrice.
0:48:43 > 0:48:46One of us is going to go, I'm pretty sure.
0:48:49 > 0:48:51Now, each of these edible artworks
0:48:51 > 0:48:55will be judged by Cherish and Benoit.
0:48:55 > 0:48:57So, this colourful showpiece
0:48:57 > 0:48:58is Paula's work.
0:49:03 > 0:49:05It is a very colourful piece,
0:49:05 > 0:49:07and you brought life to your showpiece.
0:49:07 > 0:49:10I wish we could see more technique, other than moulding.
0:49:10 > 0:49:13- Mm.- You could have made your own moulds, as well.
0:49:13 > 0:49:17You bought them off-the-shelf, so have you shown enough skills
0:49:17 > 0:49:18to actually take you to the next round?
0:49:18 > 0:49:20Something we'll have to discuss.
0:49:20 > 0:49:22- But what about taste?- OK.
0:49:24 > 0:49:25Tiramisu.
0:49:25 > 0:49:28This is how I like my chocolate - thinly cast.
0:49:28 > 0:49:30- So well done for that.- Thank you.
0:49:33 > 0:49:36Does it taste of coffee? Definitely.
0:49:36 > 0:49:38Does it remind me of tiramisu?
0:49:39 > 0:49:40Not completely.
0:49:40 > 0:49:44I like to have a bit of liqueur, then I'll call it tiramisu.
0:49:44 > 0:49:47Good, so, just change the name and we're there.
0:49:47 > 0:49:51- OK, which is the next one? - Apricot.- Apricot.
0:49:54 > 0:49:57Very, very well-moulded, very shiny.
0:49:57 > 0:49:58I love the way you cast it.
0:49:58 > 0:50:00But, saying that, I would like
0:50:00 > 0:50:02to have a little bit more apricot in it,
0:50:02 > 0:50:04compared to your dark chocolate.
0:50:04 > 0:50:07If you mention apricot, I want to taste apricot.
0:50:07 > 0:50:08What about the final one?
0:50:10 > 0:50:13It's quite an under-the-sea colour, isn't it?
0:50:15 > 0:50:16It tastes of matcha.
0:50:16 > 0:50:18I can't find the black sesame.
0:50:18 > 0:50:21And also, you've combined it with the white chocolate.
0:50:21 > 0:50:23Is that a white chocolate-based ganache as well?
0:50:23 > 0:50:24Yes, it is.
0:50:24 > 0:50:27That element gets a little sweet.
0:50:27 > 0:50:29The way you enclose it, the chocolate is a bit thick.
0:50:29 > 0:50:31Can I taste sesame?
0:50:31 > 0:50:32That is a no.
0:50:32 > 0:50:35Everything that you mentioned - tiramisu, it's not a tiramisu.
0:50:35 > 0:50:37Apricot? Disappointment.
0:50:37 > 0:50:39And this one, sesame, I can't taste sesame.
0:50:40 > 0:50:42Thank you.
0:50:50 > 0:50:53Oh... It hurts!
0:50:59 > 0:51:02- Does it look Under The Sea to you? - Well...
0:51:02 > 0:51:05- sort of.- Sort of?- Sort of.
0:51:05 > 0:51:07At the moment, I cannot see any life in it.
0:51:07 > 0:51:10I'd like to see some lobster, crab coming out,
0:51:10 > 0:51:13something more adventurous, perhaps.
0:51:13 > 0:51:16The colour is a little bit dark.
0:51:16 > 0:51:19It could be a little bit more alive, definitely.
0:51:19 > 0:51:22I don't really quite understand - what is that on the top?
0:51:22 > 0:51:24It's a sort of yucca plant, I think.
0:51:24 > 0:51:26It was supposed to be seaweed, but I lost some of the...
0:51:26 > 0:51:28Ah, I see, OK.
0:51:28 > 0:51:30Well, let's see how it all tastes, shall we?
0:51:30 > 0:51:32Shall we try the Irish cream?
0:51:33 > 0:51:37The casting is a little bit too thick for my liking.
0:51:37 > 0:51:39- That's quite good. - I like it thin, though.
0:51:39 > 0:51:40- Thinner than that?- Yes.
0:51:40 > 0:51:42Cherish is allowed to like it thinner.
0:51:42 > 0:51:43And I really like the ganache.
0:51:43 > 0:51:46I think it's really smooth and it's the right texture.
0:51:46 > 0:51:48It's fairly sweet -
0:51:48 > 0:51:50that's the problem with the Irish liquor.
0:51:50 > 0:51:52And you took a milk chocolate. It's a little bit sickly.
0:51:52 > 0:51:56Will I remember it? Will it slap me and say, "Eat me, eat me!"?
0:51:56 > 0:51:59No, I'm afraid not.
0:51:59 > 0:52:01- Which one is the next one? - I'd go with the Earl Grey.
0:52:03 > 0:52:06- What do you say? - I'd say the shell is too thick.
0:52:06 > 0:52:07I don't even have to mention it.
0:52:07 > 0:52:08But...
0:52:12 > 0:52:15Earl Grey, yeah. I've got a nice Earl Grey flavour.
0:52:15 > 0:52:18The ganache itself is very well made.
0:52:18 > 0:52:21But saying that, I like my ganache just a touch softer.
0:52:21 > 0:52:23- Next one.- Mmm.
0:52:23 > 0:52:25Calvados.
0:52:25 > 0:52:27The finishing on this is extremely rough.
0:52:27 > 0:52:29Been under the sea for too long.
0:52:29 > 0:52:31It's been under the sea too long! It got rusted.
0:52:31 > 0:52:33- Maybe you find the... - PLATE CLATTERS
0:52:33 > 0:52:35- Oops.- Too thick.
0:52:35 > 0:52:37- Too thick?- Yeah.
0:52:37 > 0:52:41It's not as refined as what I like it to be.
0:52:41 > 0:52:44But I've got a nice, pleasant, appley flavour inside.
0:52:44 > 0:52:50The little apple element could be a genius touch.
0:52:50 > 0:52:52Thank you, guys. Beautiful.
0:53:05 > 0:53:07Love the colour, love the statue.
0:53:07 > 0:53:10I really like the squid coming out from the vase.
0:53:10 > 0:53:11I think that's a nice touch -
0:53:11 > 0:53:14it's sort of coming out and attacking me, I was like, "Whoa!"
0:53:14 > 0:53:18But looking closely, I'd like a little bit more detail.
0:53:18 > 0:53:20Like suckers on the tentacles.
0:53:20 > 0:53:23More suckers on the squid was the main criticism.
0:53:23 > 0:53:26That's probably not one you've had before, I'm thinking.
0:53:26 > 0:53:28So, we're supposed to try these first, yes?
0:53:28 > 0:53:31Yes. So, we've got dark chocolate, cherry and almond.
0:53:34 > 0:53:37The cherry comes first, and then I can taste the brandy.
0:53:37 > 0:53:40Very subtle, and it kicks in.
0:53:40 > 0:53:44And then I have the crunch, and then I enjoy the bitter chocolate.
0:53:44 > 0:53:48So, it's sort of like marriage, very, very nicely on my palate.
0:53:48 > 0:53:50- It works very well.- Yeah.
0:53:50 > 0:53:51What about the green?
0:53:51 > 0:53:54We've got a lemon and yoghurt with white chocolate,
0:53:54 > 0:53:55as a sort of palate cleanser.
0:53:58 > 0:54:00HE HUMS
0:54:00 > 0:54:02OK, the white chocolate, it's fairly thick.
0:54:02 > 0:54:04- Is it meant to be?- No.
0:54:04 > 0:54:06Oh, you should have said yes, you could have avoided...
0:54:06 > 0:54:08- LAUGHTER - I'm not going to lie.
0:54:08 > 0:54:10I love the yoghurt
0:54:10 > 0:54:14with the "mild" acidity of the citrus.
0:54:14 > 0:54:17But the white chocolate is chunky.
0:54:17 > 0:54:19It brings a lot of sugar, and it's actually covered
0:54:19 > 0:54:22with that green-silverish kind of mixture,
0:54:22 > 0:54:23which I'm not really enjoying.
0:54:23 > 0:54:26- Yeah. - So, the last one, but not least...
0:54:26 > 0:54:28A milk and mint chocolate ganache.
0:54:28 > 0:54:31The look of this piece of chocolate is really, really well done.
0:54:31 > 0:54:33It is shiny...
0:54:33 > 0:54:34Whoa...whoa...
0:54:34 > 0:54:36Oh, my goodness...
0:54:36 > 0:54:40- That's an extreme reaction.- Ooh...
0:54:40 > 0:54:42- No?- No. I don't like it.
0:54:42 > 0:54:45- Oh-ho-ho!- Explain.
0:54:45 > 0:54:46The filling inside with the mint,
0:54:46 > 0:54:49with the ganache, it reminds me of blue cheese.
0:54:49 > 0:54:51Cheese?
0:54:51 > 0:54:53Minty, kind of, cheesy, kind of...
0:54:53 > 0:54:55I don't like the flavour I'm getting.
0:54:55 > 0:54:56- Cheese in this?- No.
0:54:56 > 0:54:58It's not pleasant.
0:54:58 > 0:54:59- HE COUGHS - Excuse me. No.
0:54:59 > 0:55:02Yeah. It's just confused - what am I eating?
0:55:02 > 0:55:04Maybe it's the overall combination.
0:55:04 > 0:55:08Perhaps the build-up of the three is creating a confusion.
0:55:08 > 0:55:09Right.
0:55:09 > 0:55:11All right, well, good and bad, but mainly good, I think,
0:55:11 > 0:55:14apart from the cheese chocolates...
0:55:14 > 0:55:16as we'll now refer to them.
0:55:16 > 0:55:18- Thank you.- Yeah. BENOIT COUGHS
0:55:23 > 0:55:25Cheese?
0:55:29 > 0:55:32I don't know what to make of anything any more.
0:55:35 > 0:55:38For the showpiece, 60 points are there for the taking.
0:55:38 > 0:55:41Added to yesterday's score out of 40,
0:55:41 > 0:55:45the team with the lowest overall tally will leave the competition.
0:55:49 > 0:55:56In first place, with a score today of 42 points out of 60,
0:55:56 > 0:56:00giving you a combined total of 60 out of 100,
0:56:00 > 0:56:02Liam's team. Congratulations.
0:56:03 > 0:56:06You have secured a place in the semifinals...
0:56:09 > 0:56:13..which means there is only one place left.
0:56:16 > 0:56:19So, in no particular order...
0:56:21 > 0:56:24..Paula's team, the judges have awarded you
0:56:24 > 0:56:2635 points out 60,
0:56:26 > 0:56:29giving you a combined total of 54 out of 100.
0:56:31 > 0:56:33And Fabrice's team...
0:56:36 > 0:56:38..27 out of 60,
0:56:38 > 0:56:41giving you a combined total of 46.5 out of 100.
0:56:41 > 0:56:45That means Fabrice's team is, sadly, the one that is going home tonight.
0:56:45 > 0:56:48Commiserations to Fabrice.
0:56:48 > 0:56:50- C'est la vie! - C'est la vie.
0:56:50 > 0:56:52Give me a hug, my Frenchman.
0:56:52 > 0:56:54You've made yourself proud.
0:56:54 > 0:56:56Of course we're disappointed,
0:56:56 > 0:56:58but we managed to make it through to the quarterfinals.
0:56:58 > 0:56:59Congratulations.
0:56:59 > 0:57:02We have every right to walk away with our heads held high.
0:57:03 > 0:57:06They have learned so much in the last three weeks.
0:57:06 > 0:57:08I hope it's going to help them for life.
0:57:12 > 0:57:14Coming into the showpiece in last place,
0:57:14 > 0:57:15and to come out on top,
0:57:15 > 0:57:18it's a great feeling, going into the semifinal.
0:57:18 > 0:57:20- We are definitely going to have a beer.- Yeah.- Yes.
0:57:20 > 0:57:23- Have a well-earned beer, now. - Or two.
0:57:23 > 0:57:26Been wanting to get that top spot off you for ages!
0:57:28 > 0:57:29Absolutely shocked.
0:57:30 > 0:57:32We're here! We are here.
0:57:32 > 0:57:35Oh, God. Yeah.
0:57:35 > 0:57:36Let's think about the next one, now.
0:57:36 > 0:57:39We've done it! Girl power!
0:57:39 > 0:57:43So, as we say not au revoir, but goodbye to Fabrice's team,
0:57:43 > 0:57:47as they retire to rebuild their shattered lives,
0:57:47 > 0:57:50we at least know the identity of two of the teams
0:57:50 > 0:57:52through to the semifinals.
0:57:52 > 0:57:55Next week, five brand-new teams join the competition
0:57:55 > 0:57:58in the second set of heats, so join us then.
0:57:58 > 0:58:01I'm now off to tell Benoit that I love him
0:58:01 > 0:58:03and see his reaction.
0:58:03 > 0:58:04Goodbye.
0:58:05 > 0:58:07- I love you. LAUGHING:- Really?
0:58:07 > 0:58:09- Yeah.- I love you, too.
0:58:11 > 0:58:12Next time...
0:58:12 > 0:58:13This is it, boys.
0:58:13 > 0:58:16..we begin the second leg of the competition...
0:58:16 > 0:58:17Man, I'm nervous, now.
0:58:17 > 0:58:19..with five all-new teams.
0:58:19 > 0:58:22Classic fraisier. The strawberry is the star of the show.
0:58:22 > 0:58:24Somebody has raspberries over there.
0:58:24 > 0:58:26So many things can go wrong with pavlova.
0:58:26 > 0:58:29- How was the meringue going? - Taking a long time to whip up.
0:58:29 > 0:58:31Pull it out! That isn't going to impress the judges, is it?
0:58:31 > 0:58:32Right...