0:00:02 > 0:00:04We're back in the magnificent Firle Place estate in Sussex
0:00:04 > 0:00:08where the hunt to find Britain's best pastry chefs takes a dramatic,
0:00:08 > 0:00:10if totally predictable, twist
0:00:10 > 0:00:14as the second set of heats begin and five brand-new teams
0:00:14 > 0:00:17bid to become the outright winner of Creme de la Creme
0:00:17 > 0:00:21and, thereby, be crowned the Creme de la Creme de la Creme.
0:00:23 > 0:00:26- So far on Creme de la Creme... - Girls, coming!
0:00:26 > 0:00:29- Paula's international all-women team...- Let's do it!
0:00:29 > 0:00:32..and Liam's brigade of military chefs...
0:00:34 > 0:00:37..have come through three punishing heats to become the first
0:00:37 > 0:00:40two teams to qualify for this year's semifinals.
0:00:43 > 0:00:46Now, five completely new teams...
0:00:48 > 0:00:50- Oh, God! - ..will face Cherish and Benoit.
0:00:50 > 0:00:52Did it burn?
0:00:52 > 0:00:54But who can master a brand-new miniature challenge?
0:00:54 > 0:00:57- Let's go, let's go, let's go! - I'm counting what we've got.
0:00:57 > 0:00:58Where everything is exposed.
0:01:00 > 0:01:04- Who's got the graceful moves... - Oh, my God!
0:01:04 > 0:01:07- ..to reinvent the classic dessert...- Parfait!
0:01:07 > 0:01:09..named after a world-famous ballerina?
0:01:11 > 0:01:13And which of these new teams has got what it takes...
0:01:13 > 0:01:17- My heart. I can't deal with this. - ..to be crowned Creme de la Creme?
0:01:17 > 0:01:20Guys, I'm dripping blood all over the place here.
0:01:20 > 0:01:23HE SIGHS
0:01:23 > 0:01:24We're a man down.
0:01:42 > 0:01:46MUSIC BUILDS
0:01:49 > 0:01:54MUSIC: Carmen, Vivat le Torrero! by Bizet
0:01:54 > 0:01:58Five new teams of pastry chefs are about to put their professional
0:01:58 > 0:02:00reputations on the line, and Benoit and Cherish
0:02:00 > 0:02:05have helpfully devised two incredibly demanding challenges.
0:02:05 > 0:02:06Good luck, you two.
0:02:06 > 0:02:09They are worth a total of 100 points and whoever scores the least
0:02:09 > 0:02:11will have to leave the competition.
0:02:13 > 0:02:15Good morning and welcome, pastry chefs.
0:02:15 > 0:02:18Your first task is the tiny, but huge test,
0:02:18 > 0:02:21that we call the miniature challenge,
0:02:21 > 0:02:24requiring ultimate precision when it comes to producing
0:02:24 > 0:02:27high volumes of small, fine pastries.
0:02:27 > 0:02:32Now, we'd like two different types of pastries, 36 of each.
0:02:32 > 0:02:36- Benoit, which miniature have you chosen?- I've chosen fraisier slice.
0:02:36 > 0:02:40It's a very much-loved French classic which consists of a layer
0:02:40 > 0:02:44of sponge, a light mousseline cream and, most importantly, strawberries.
0:02:44 > 0:02:48- And what's it called again? - Fraisier.- It's a pastry in French.
0:02:48 > 0:02:50It's a sitcom in America. Cherish?
0:02:50 > 0:02:52I have chosen verrine.
0:02:52 > 0:02:55A layered dessert that is served in a small glass.
0:02:55 > 0:02:59I want five different layers and I want to be impressed with
0:02:59 > 0:03:02the flavour combination and presentation.
0:03:02 > 0:03:05You have 40 points available to you for this
0:03:05 > 0:03:09and 2½ hours to complete the challenge.
0:03:09 > 0:03:11Good luck. Your time starts now.
0:03:13 > 0:03:14This is it, boys..
0:03:14 > 0:03:16- Apples are there, Lauren.- Yep.
0:03:16 > 0:03:20By demanding two batches of 36 precisely layered miniatures
0:03:20 > 0:03:22in just 2½ hours...
0:03:22 > 0:03:24I'm not familiar with these bowls.
0:03:24 > 0:03:27..Benoit and Cherish will quickly discover which teams can cope
0:03:27 > 0:03:29with the pressure of the competition and which can't.
0:03:29 > 0:03:31A classic fraisier.
0:03:31 > 0:03:34I will be judging them on flavour.
0:03:34 > 0:03:37Of course, strawberry is the star of the show.
0:03:37 > 0:03:39Sliced strawberries that you can see.
0:03:39 > 0:03:41Also, the texture of their cream.
0:03:41 > 0:03:45It's about the perfect harmonies of textures and flavour.
0:03:45 > 0:03:48- In the green kitchen... - Could you pass me the recipe there?
0:03:48 > 0:03:51..with a combined 60 years in the baking business...
0:03:51 > 0:03:54- Where's the other ones? - Is that off?- No.
0:03:54 > 0:03:56..is the most experienced - or some might say oldest - team
0:03:56 > 0:03:58in this year's competition.
0:03:58 > 0:04:01We're trying to keep it simple with the fraisier so we don't mess up.
0:04:01 > 0:04:03We shall see what they think at the end, won't we?
0:04:03 > 0:04:06When they're all put together and layered and...
0:04:06 > 0:04:07Ha-ha!
0:04:07 > 0:04:10Mark, Alan and Tim have won multiple awards,
0:04:10 > 0:04:13including Craft Bakery of the Year, for their work
0:04:13 > 0:04:15at Mark's patisserie in Dorset.
0:04:15 > 0:04:19Mark has amassed a huge 22 medals in international competitions,
0:04:19 > 0:04:22and the team are out to prove that a master baker can match
0:04:22 > 0:04:24the delicate touch of a patissier.
0:04:24 > 0:04:27I know we all look like we're prop forwards in a rugby team,
0:04:27 > 0:04:29but baking can be quite industrious.
0:04:29 > 0:04:33- Perhaps we should dress in rugby uniforms.- Yeah, yeah. England kit.
0:04:33 > 0:04:37Mark's team are tackling a fraisier with a vanilla creme mousseline
0:04:37 > 0:04:39and an almond liqueur strawberry glaze.
0:04:39 > 0:04:42And for their almond and vanilla joconde sponge, to stay ahead
0:04:42 > 0:04:46of the competition, they're using an old master baker's trick.
0:04:46 > 0:04:48Good morning, Mark's team. How are we doing?
0:04:48 > 0:04:50- We're just making the joconde sponge bases at the moment.- OK.
0:04:50 > 0:04:53We've got a chocolate one for the verrine,
0:04:53 > 0:04:56and we have a vanilla one for the fraisier.
0:04:56 > 0:04:59Ah, so you're using the same sponge twice so you cut the time.
0:04:59 > 0:05:01Yeah, trying to cut the time.
0:05:01 > 0:05:04But for a fraisier, joconde might be a little dense, no?
0:05:04 > 0:05:07It's going to be quite fine. It's quite thin.
0:05:07 > 0:05:09I've got another half to go in yet, so...
0:05:09 > 0:05:12We're putting so much pressure when somebody is actually weighing
0:05:12 > 0:05:16the ingredients. We shouldn't be doing that, really.
0:05:16 > 0:05:17That's OK.
0:05:18 > 0:05:19For the orange team...
0:05:19 > 0:05:21- Backs.- Sorry, mate.
0:05:21 > 0:05:24..the pressure has been building for the last 12 months.
0:05:24 > 0:05:26Not too green, yeah?
0:05:26 > 0:05:28No, it's like a pistachio cream we're looking for.
0:05:28 > 0:05:31- Hi, Reece, can I come and annoy you?- Of course you can.
0:05:31 > 0:05:33Lauren and you were in the competition last year, of course.
0:05:33 > 0:05:34We were indeed.
0:05:34 > 0:05:37I think it adds more pressure, the fact that we went out
0:05:37 > 0:05:38in the first round so we need to make sure
0:05:38 > 0:05:40that we progress through to the next round.
0:05:40 > 0:05:42You wouldn't want to relive that embarrassment?
0:05:42 > 0:05:44- No, we wouldn't. Not at all. - No, no.
0:05:44 > 0:05:46So, if you can give us a 20 or a 10, that would be great.
0:05:46 > 0:05:49Yeah, sure. It won't actually count for anything, but...
0:05:49 > 0:05:51- Have a word with the judges or... - Yeah. Er...
0:05:51 > 0:05:52That also won't count for anything.
0:05:52 > 0:05:54MUSIC: Spring by Vivaldi
0:05:54 > 0:05:58Hertfordshire's five-star Grove hotel is home to the youngest team
0:05:58 > 0:06:00in last year's Creme de la Creme.
0:06:00 > 0:06:03This year, captain Reece and patissier Lauren have been joined
0:06:03 > 0:06:07by The Grove's chocolate consultant, 37-year-old Jonathan.
0:06:07 > 0:06:10I feel a lot more confident this year with the team that we've got.
0:06:10 > 0:06:11Last year, we were the young guns.
0:06:11 > 0:06:15This year, we've bought Dad along with us for a bit of experience.
0:06:15 > 0:06:18Reece's campaign to make it past the first heat begins with
0:06:18 > 0:06:21a fraisier that contains a champagne and wild strawberry jelly,
0:06:21 > 0:06:24a diced strawberry and creme mousseline
0:06:24 > 0:06:26and a light pistachio Genoise sponge.
0:06:26 > 0:06:30That's Jonathan's pistachio Genoise going in the oven.
0:06:30 > 0:06:33It's very important that goes in early so it has time to cool down
0:06:33 > 0:06:34so we can build it up.
0:06:34 > 0:06:37That's one of the lessons we learned from last year is we need to
0:06:37 > 0:06:40give it enough time to set. It feels absolutely terrifying to be back.
0:06:40 > 0:06:42As chefs, whether it's in service or a big function,
0:06:42 > 0:06:45you live off that sort of adrenaline and this is just like
0:06:45 > 0:06:48the Holy Grail, so to speak, of adrenaline.
0:06:48 > 0:06:50- Reece isn't the only one... - Eggs here, yeah...
0:06:50 > 0:06:53..hoping for a triumphant return.
0:06:53 > 0:06:56- Hi, Stefan. You, of course, are team captain this time.- I am.
0:06:56 > 0:06:57Last series, erm...
0:06:57 > 0:07:00- When you got the semifinal, you were just a team member.- That's right.
0:07:00 > 0:07:03And, to be honest, I'm feeling the pressure a little bit more.
0:07:03 > 0:07:05- Are you managing to bark out orders sufficiently?- Um...
0:07:05 > 0:07:07That's what team captains are supposed to do.
0:07:07 > 0:07:10I'm not sure barking out orders is the correct term.
0:07:10 > 0:07:11Service, please!
0:07:11 > 0:07:14Stefan trained at Michelin-starred restaurants under Marcus Wareing
0:07:14 > 0:07:17and Gordon Ramsay before becoming head pastry chef
0:07:17 > 0:07:20at the prestigious Craft House in Leeds.
0:07:20 > 0:07:23Determined to reach this year's final, he's recruited
0:07:23 > 0:07:27his trusted sous-chef, Lauren, and 19-year-old Maxime.
0:07:27 > 0:07:30He is the UK Junior Chocolate Master 2016,
0:07:30 > 0:07:33training his way through some amazing patisseries of France.
0:07:33 > 0:07:36I'm really excited to have these guys with me.
0:07:40 > 0:07:43Stefan's first creation as a team captain will have
0:07:43 > 0:07:46a vanilla sponge base, a strawberry consomme jelly glaze,
0:07:46 > 0:07:50a strawberry foam garnish and he's put his master chocolatier in charge
0:07:50 > 0:07:54of perfecting the consistency of their vanilla creme mousseline.
0:07:54 > 0:07:56Yeah, nice, Maxime.
0:07:56 > 0:07:59I will mix it together with the butter
0:07:59 > 0:08:01and start to build my fraisier.
0:08:01 > 0:08:04Creme mousseline is a crucial component of a fraisier.
0:08:04 > 0:08:07It's very difficult!
0:08:07 > 0:08:11Undercooked, and it won't be firm enough to hold when sliced...
0:08:11 > 0:08:13- Did you come to the boil? - Oh, yeah.
0:08:13 > 0:08:17..but overcooked, and the texture can become rubbery, or worse,
0:08:17 > 0:08:18the mixture will split.
0:08:18 > 0:08:21I picked THE worst pan for this. Jeez!
0:08:21 > 0:08:23- You want a deeper one or...? - That other one was catching.
0:08:23 > 0:08:25But for Mark and his master bakers...
0:08:27 > 0:08:30..textures might be the least of their worries.
0:08:30 > 0:08:34- Burnt that.- Huh?- You've burnt that. - No, I haven't.
0:08:34 > 0:08:37That's vanilla. What have you done with that vanilla?
0:08:37 > 0:08:38- Huh?- Did you scrape it out?
0:08:38 > 0:08:41No, I just put it in there as pods and boiled it with the milk.
0:08:41 > 0:08:44- Did you scrape the pods out?- No.
0:08:44 > 0:08:47- BLEEP.- You're meant to cut the pods in half and scrape them -
0:08:47 > 0:08:49- not put the pods in. - I use extract normally, don't I?
0:08:51 > 0:08:55Mark's time-saving strategy is already in danger of falling apart.
0:08:55 > 0:08:56It's not burnt.
0:09:00 > 0:09:02Get it in there, go on.
0:09:02 > 0:09:06- Blast freeze that one, yeah?- I want to get it away before they see it.
0:09:06 > 0:09:11Over in the pink kitchen, flavour could also be a concern.
0:09:11 > 0:09:13It's basil bavarois.
0:09:13 > 0:09:15It's beautiful. Beautiful fragrant smells.
0:09:17 > 0:09:19As you will immediately notice...
0:09:19 > 0:09:22TRANSLATION FROM FRENCH:
0:09:22 > 0:09:24..Laurian and his team are from Wales.
0:09:26 > 0:09:29Laurian fell in love with Wales 17 years ago after visiting
0:09:29 > 0:09:31Cardiff to watch the Rugby World Cup.
0:09:31 > 0:09:34A passionate baker since he was five,
0:09:34 > 0:09:37he now runs one of the city's most successful patisseries with
0:09:37 > 0:09:40Thibault and Jeremy, and they're always attempting new flavour
0:09:40 > 0:09:43combinations they probably wouldn't get away with back in France.
0:09:43 > 0:09:46French people are very closed-minded about cuisine
0:09:46 > 0:09:50and pastry and, so...
0:09:50 > 0:09:52I might not be allowed back in France
0:09:52 > 0:09:54after the comments we are making!
0:09:54 > 0:09:58As well as their basil bavarois, Laurian's team's fraisier
0:09:58 > 0:10:01will have two white chocolate and almond sponges,
0:10:01 > 0:10:04and Thibault is making a strawberry glaze to finish.
0:10:09 > 0:10:11We're just doing it one layer at a time.
0:10:11 > 0:10:14Doing the creme mousseline first and then we're going to put
0:10:14 > 0:10:15the strawberry on top.
0:10:15 > 0:10:19It's all going to be setting at the right time.
0:10:19 > 0:10:22In the blue kitchen, the fraisier is a family affair.
0:10:22 > 0:10:25- You two sisters? - Yes, Suzanne and I.
0:10:25 > 0:10:28OK. And you're the captain, But you're the younger sister?
0:10:28 > 0:10:30- Yeah, that's right. - How does that work?
0:10:30 > 0:10:33- Do you mind taking orders from your younger sister?- Absolutely not.
0:10:33 > 0:10:36Right. It's just as well you said that, obviously.
0:10:36 > 0:10:40And you're used to cooking together because you have a place up north?
0:10:40 > 0:10:41We do, yeah.
0:10:41 > 0:10:44- We have our own patisserie in Aberdeen and it's...- OK.
0:10:44 > 0:10:46- How is the patisserie world in Aberdeen?- Yeah, it's...
0:10:46 > 0:10:49Who's your main rival? Greggs, presumably.
0:10:49 > 0:10:51# There were three little sisters... #
0:10:51 > 0:10:55Despite being entirely self taught, sisters Jenny and Suzanne
0:10:55 > 0:10:56and best friend Steph
0:10:56 > 0:11:00now own and run a patisserie whose afternoon teas have been
0:11:00 > 0:11:04compared by diners to those at the world-famous Ritz hotel.
0:11:04 > 0:11:06I think being sisters is definitely a huge advantage for us
0:11:06 > 0:11:08in this competition.
0:11:08 > 0:11:10We know each other's strengths and weaknesses.
0:11:10 > 0:11:11We're nice, sort of smiley girls,
0:11:11 > 0:11:14but we've got a lot of fight behind us and...
0:11:14 > 0:11:17Think it'll be quite easy to underestimate us.
0:11:17 > 0:11:21Jenny has updated a classic fraisier with a pistachio creme mousseline,
0:11:21 > 0:11:25a raspberry jelly insert and a Genoise sponge
0:11:25 > 0:11:28soaked in a syrup developed at the patisserie back in Aberdeen.
0:11:28 > 0:11:32- What am I about to eat?- This is the creme de fraise syrup.- Right.
0:11:35 > 0:11:38- That's very good indeed.- Yeah.
0:11:38 > 0:11:41Yeah, that's some of the best creme de fraise syrup I've ever had.
0:11:41 > 0:11:43For me, that totally wins,
0:11:43 > 0:11:46although technically I hadn't actually tasted anything else.
0:11:46 > 0:11:50MUSIC: Rigoletto, Questa o Quella by Verdi
0:11:50 > 0:11:53Sponges are out. We're going to build those up now.
0:11:55 > 0:11:57Whilst baking sponges and creating fillings
0:11:57 > 0:11:59and toppings for their fraisier...
0:11:59 > 0:12:03- What are you making, Tim? - Doing the sugar.- The what?
0:12:03 > 0:12:05- Starting the sugar work.- OK.
0:12:05 > 0:12:07..the teams also need to find time...
0:12:07 > 0:12:09I need a two-minute timer on that.
0:12:09 > 0:12:12..to create another complex and multi-layered miniature.
0:12:12 > 0:12:15Apricot jelly, apricot puree.
0:12:15 > 0:12:18A classic French dessert that takes its name
0:12:18 > 0:12:21from the glass it's served in - the verrine.
0:12:21 > 0:12:24I will be judging them on taste.
0:12:24 > 0:12:26Every layer has to tell a story
0:12:26 > 0:12:29and, of course, texture is a big thing for me.
0:12:29 > 0:12:33If you put it too moussey, everything is so soft with
0:12:33 > 0:12:38no texture in the centre and end with a crunch. Big disaster.
0:12:38 > 0:12:41Hoping to avoid disaster with his verrine,
0:12:41 > 0:12:44first-time captain Stefan has been foraging.
0:12:44 > 0:12:47I've gone out and risked nettle stings and bramble scratches
0:12:47 > 0:12:50- and all that sort of stuff...- OK. - ..to get this beautiful ingredient.
0:12:50 > 0:12:53So it's elderberries. I'm going to turn that into a curd.
0:12:53 > 0:12:55Stefan's wild elderberry curd will join
0:12:55 > 0:12:59a buttermilk panna cotta, a blackberry foam
0:12:59 > 0:13:02and jelly and compote layers made with blackberry and apple.
0:13:02 > 0:13:05- Talk to me about the apples. - Beautiful British Bramley apples.
0:13:05 > 0:13:07- Bramley?- Bramley, lovely acidity. I'll leave them a bit al dente
0:13:07 > 0:13:10so you've got nice texture at the bottom of the glass.
0:13:10 > 0:13:11Are you cooking the Bramley?
0:13:11 > 0:13:14I'll put them with this apple and blackberry compote.
0:13:14 > 0:13:16- So they're not going to break down? - A little bit.
0:13:16 > 0:13:18- So there's no crunch any more? - A little bit of crunch.
0:13:18 > 0:13:20I can see that there's a lot of layered dessert.
0:13:20 > 0:13:22Do you think you are a bit too ambitious?
0:13:22 > 0:13:24In practice, we've set it in 2½ hours, no problem.
0:13:24 > 0:13:27- I also know...- They've got plenty to do, Cherish. Plenty to do.
0:13:27 > 0:13:31- We need to move on.- Thank you, guys. - Your hand is so cold today!- Sorry!
0:13:31 > 0:13:32SHE LAUGHS
0:13:32 > 0:13:36- When it comes to verrine layers... - Reece, I'm free.
0:13:36 > 0:13:39- What do you want me to do? - Set the panna cotta in the glasses.
0:13:39 > 0:13:40..Reece is aiming even higher.
0:13:40 > 0:13:43What we're going to be doing is a version of
0:13:43 > 0:13:46a Black Forest gateau layered up into a glass.
0:13:46 > 0:13:49Although they've asked for five different elements, we're doing ten.
0:13:49 > 0:13:53Cherry jelly, Kirsch panna cotta whipped chocolate ganache,
0:13:53 > 0:13:57cocoa streusel, chocolate sponge, cherry foam and a chocolate cremeux
0:13:57 > 0:14:00combine for an ambitious Black Forest verrine
0:14:00 > 0:14:03that's been a passion project for the whole team.
0:14:03 > 0:14:05We all came up with different ideas together.
0:14:05 > 0:14:08We all had loads of different ideas to do the verrine
0:14:08 > 0:14:11and we thought we'd sort of go with a classic.
0:14:11 > 0:14:14Black Forest is one of the desserts I used to remember my mum
0:14:14 > 0:14:18used to make all the time. A lot of work, but still...
0:14:18 > 0:14:21If you don't run around enough, you're not doing enough.
0:14:21 > 0:14:25In the blue kitchen, having taken control of the fraisier...
0:14:25 > 0:14:27- Are you getting on OK, Susie? - Yeah, fine.
0:14:27 > 0:14:30..Jenny has put her big sister in charge of the verrine.
0:14:30 > 0:14:33I've chosen some kind of unusual flavours for the verrine.
0:14:33 > 0:14:35Rose, raspberry and pink peppercorn.
0:14:35 > 0:14:38Big Sister Suzanne is layering Scottish shortbread
0:14:38 > 0:14:42flavoured with raspberry, pink peppercorn mousse, raspberry jelly,
0:14:42 > 0:14:45mascarpone cream and a rose ganache.
0:14:45 > 0:14:49How are you going to inject your rose flavour into your verrine?
0:14:49 > 0:14:53- I'm using some rose extract. - Do you think this will be too soapy?
0:14:53 > 0:14:56If you overdo it, yeah. You need to be very careful.
0:14:56 > 0:14:58I'll try not make it too soapy.
0:14:58 > 0:15:01Already risking basil in his fraisier...
0:15:04 > 0:15:08..Laurian is gambling on bold flavours again for his verrine.
0:15:08 > 0:15:11Using pink grapefruit, it shouldn't be any sweetness to it,
0:15:11 > 0:15:14but a lot of freshness and a lot of vibrant flavours.
0:15:14 > 0:15:18Grapefruit is just the beginning of an unusual verrine,
0:15:18 > 0:15:21featuring a Chantilly mascarpone, sesame caramel cream,
0:15:21 > 0:15:23cashew nut crumble and a chocolate cremeux
0:15:23 > 0:15:26flavoured with a pepper that comes from
0:15:26 > 0:15:28a little further afield than Wales.
0:15:28 > 0:15:29Or France.
0:15:29 > 0:15:32It's a bit like Sichuan pepper, but it's not. It's from Nepal.
0:15:32 > 0:15:36Yeah, I know that you have to be very careful with it.
0:15:36 > 0:15:39- Because you will numb your tongue. - It's very fruity.
0:15:39 > 0:15:40I see this working with grapefruit.
0:15:40 > 0:15:42I'm really looking forward to tasting it.
0:15:42 > 0:15:45This is fantastic, Timut pepper is absolutely fantastic.
0:15:45 > 0:15:48This is why we do this competition, we want to discover new ingredients.
0:15:48 > 0:15:51- So let's hope it works.- Let's hope I bring the new ingredients.
0:15:51 > 0:15:55But bold new flavours aren't for everyone.
0:15:58 > 0:16:02We've gone for a sachertorte, which is a famous Austrian gateau,
0:16:02 > 0:16:04which we've put into a glass, basically.
0:16:04 > 0:16:08Mark's simple deconstructed sachertorte features layers of
0:16:08 > 0:16:11apricot jelly and bavarois and layers of chocolate mousse
0:16:11 > 0:16:13and ganache topped with spun sugar.
0:16:16 > 0:16:18But the master baker's straightforward verrine
0:16:18 > 0:16:20might become a little more complicated.
0:16:21 > 0:16:24After a worrying moment earlier with the burned creme mousseline...
0:16:24 > 0:16:26- Ahhh!- BLEEP.
0:16:26 > 0:16:30..whilst washing a knife, Alan's now managed to cut his thumb open.
0:16:30 > 0:16:31Brilliant.
0:16:33 > 0:16:35Guys, I'm dripping blood all over the place here.
0:16:35 > 0:16:37- Right, go get yourself sorted out. - I'm going to have to.
0:16:37 > 0:16:42Has he cut himself? This is good, isn't it(?!)
0:16:42 > 0:16:47- Right, little recap, where are we? - I'm cutting the sponges for the top.
0:16:47 > 0:16:49- Lauren?- I'm onto the cremeux.- Cool.
0:16:49 > 0:16:50We're halfway through the verrine,
0:16:50 > 0:16:52and Maxime is currently building the fraisier.
0:16:52 > 0:16:55Lauren's got some meringues in for the decor.
0:16:55 > 0:16:58- Man, I'm nervous now. - We just need to push, OK?
0:16:58 > 0:17:00We've done double the amount of elements as everyone else.
0:17:00 > 0:17:04How that's going to turn out, I'll tell you in about 45 minutes' time.
0:17:04 > 0:17:07The teams now face a horrendous juggling act.
0:17:07 > 0:17:09We're just running out of time, I think.
0:17:09 > 0:17:12Unless they've allowed enough time to chill and set
0:17:12 > 0:17:15each verrine component before adding the next...
0:17:15 > 0:17:16This is sesame caramel.
0:17:16 > 0:17:18..layers will run,
0:17:18 > 0:17:21ruining the dessert's appearance on the outside of the glass.
0:17:21 > 0:17:23This is the rose ganache.
0:17:23 > 0:17:27And at the same time, there's still a fraisier to build.
0:17:27 > 0:17:28Do you know what's happened to Alan?
0:17:31 > 0:17:33HE SIGHS
0:17:35 > 0:17:36We're a man down.
0:17:36 > 0:17:39Mark isn't the only captain facing a setback.
0:17:39 > 0:17:42I think it's just a little bit cold, actually.
0:17:42 > 0:17:44I think it needs heated up just a little bit.
0:17:44 > 0:17:46- Maybe the butter wasn't soft enough.- Yeah.
0:17:46 > 0:17:49I'm a bit concerned with Jenny's team at the moment
0:17:49 > 0:17:51because their mousseline cream has completely split up.
0:17:51 > 0:17:55They've got a different temperature between their butter and cream,
0:17:55 > 0:17:57so it doesn't combine nicely.
0:17:57 > 0:17:59Do they have the knowledge to fix it? I'm not sure.
0:17:59 > 0:18:02I've never known anyone to make a creme pat like this before.
0:18:02 > 0:18:05He's left the lumps, the vanilla pods in it.
0:18:13 > 0:18:15So that is the mousseline.
0:18:15 > 0:18:18It's perfectly smooth so we can now pipe in.
0:18:18 > 0:18:20We're just about to start layering our fraisier slice.
0:18:20 > 0:18:22We've got different frames this year
0:18:22 > 0:18:24just to make them a little bit smaller so it sets a bit quicker.
0:18:24 > 0:18:28Larger single frames can speed up the building of the fraisier.
0:18:28 > 0:18:29Creme mousseline.
0:18:29 > 0:18:32I think it's come together, I think we just got away with it.
0:18:32 > 0:18:37But it may take longer to set and make identical slices harder to cut.
0:18:37 > 0:18:40We're just trying to get all the strawberries
0:18:40 > 0:18:42just on either end of the slice.
0:18:42 > 0:18:46We just need to get it all together and just get it set on time.
0:18:46 > 0:18:49Mark's chances of it being set on time may just have improved.
0:18:51 > 0:18:53Start loading them on, yeah? You know what you've got to do, yeah?
0:18:53 > 0:18:55You're looking for a nice clean cut.
0:18:55 > 0:18:57If it's not set properly, they won't cut very nice.
0:18:57 > 0:19:00- Is it still painful, Alan? - No, not...
0:19:00 > 0:19:02- Right.- Stop worrying about his hand!
0:19:03 > 0:19:05Some of us are concerned about people
0:19:05 > 0:19:07who almost slice their thumbs off.
0:19:07 > 0:19:10- Obviously team captains... - Yeah, yeah.- Right, we're all in.
0:19:10 > 0:19:13He's not here to sympathise. Bye, then.
0:19:14 > 0:19:17This is just the champagne jelly layer.
0:19:17 > 0:19:20I'm weighing it to make sure every single frame is exactly the same.
0:19:20 > 0:19:21That's done.
0:19:24 > 0:19:27Raspberry jelly inserts are looking quite good, actually.
0:19:27 > 0:19:30- I'm wondering if we should get the glaze on it now.- Yeah, I know.
0:19:30 > 0:19:32- Yeah, someone's done raspberries over there.- Yeah.
0:19:32 > 0:19:34Fraisier means strawberry.
0:19:34 > 0:19:37- Oh, God.- Here she is.
0:19:39 > 0:19:40It's all right, we had an issue.
0:19:41 > 0:19:43It's my fault.
0:19:46 > 0:19:50Just need to set in the freezer. So I need to be quick.
0:19:50 > 0:19:53Chefs, you have 30 minutes left.
0:19:53 > 0:19:55Keep going, guys, keep going.
0:19:55 > 0:19:57- Fraisier's definitely in the freezer, yeah?- Yes, Chef.
0:19:57 > 0:19:59This is our final layer for our verrine,
0:19:59 > 0:20:00the mascarpone cream that's on top
0:20:00 > 0:20:03which is what all the garnish will be sitting on.
0:20:03 > 0:20:07OK, last layer's just going on now. These look OK, actually.
0:20:07 > 0:20:10This is the crumble, the crunchy part of the verrine.
0:20:15 > 0:20:17It hasn't completely set properly for us.
0:20:17 > 0:20:19No point in panicking now, it's too late.
0:20:19 > 0:20:21The chocolate is in the fridge?
0:20:21 > 0:20:23Yeah, wait five more minutes for it to set.
0:20:23 > 0:20:25- Are you going to be OK? - I'm a few verrines short.
0:20:25 > 0:20:26I didn't have enough ganache.
0:20:26 > 0:20:30And things are going just as well with the sisters' fraisier.
0:20:34 > 0:20:36Jenny forgot to mark where the strawberries lined up
0:20:36 > 0:20:39inside her large single frame.
0:20:39 > 0:20:40BLEEP.
0:20:40 > 0:20:43And the judges expect precisely cut strawberries.
0:20:43 > 0:20:47- Just going to have to... Can you grab the ruler?- Yeah.
0:21:02 > 0:21:05We've done a little stencil underneath our frame
0:21:05 > 0:21:08to try and get the strawberries all in place.
0:21:08 > 0:21:11Just take your time, just take your time. Is it not cut properly?
0:21:15 > 0:21:16OK, good.
0:21:20 > 0:21:23OK, I'm going to start getting them off the tray.
0:21:23 > 0:21:27Let's get these finished. I've got lumps of that bloody stuff in there.
0:21:27 > 0:21:29We're so far behind.
0:21:29 > 0:21:31If we can just get one of the verrines finished or something.
0:21:36 > 0:21:40- OK, Lauren, let's go, let's go. - I'm counting what we've got.- OK, OK.
0:21:40 > 0:21:43- Tim, is it worth doing it? - Can we get something out?
0:21:43 > 0:21:46I just don't think you're going to make it in time.
0:22:00 > 0:22:02I never expected it to be like this.
0:22:02 > 0:22:05You never expect anything on Creme De La Creme.
0:22:05 > 0:22:07- Fast, fast, fast fingers. - There are 60 seconds to go.
0:22:07 > 0:22:11Alan, can you get me the cream out of that fridge?
0:22:11 > 0:22:15- This one, this one, this one. - How can this be resurrected?
0:22:15 > 0:22:17Tell you what, just whack your garnish on there.
0:22:17 > 0:22:20Get the garnishes on there and go with a three-pronged attack.
0:22:25 > 0:22:26Oh, my God, I've got one left.
0:22:28 > 0:22:30- Done?- Done.
0:22:30 > 0:22:34OK, that's it, everyone. Time is up.
0:22:36 > 0:22:39Well done, Lauren. Well done. Well done, Maxime, nice one.
0:22:39 > 0:22:41- I could- BLEEP- launch that.- BLEEP.
0:22:51 > 0:22:55Over 300 layered miniatures in just 2½ hours.
0:22:55 > 0:22:59Stefan's team, if you could bring your layered slices
0:22:59 > 0:23:02and verrines up to the presentation table.
0:23:02 > 0:23:06Stefan's team's fraisiers have a vanilla sponge,
0:23:06 > 0:23:10strawberries and creme mousseline and a consomme jelly glaze.
0:23:10 > 0:23:13Their verrines feature elderberry curd and apple and blackberry jelly.
0:23:15 > 0:23:18It looks very pretty. It looks very uniform.
0:23:18 > 0:23:22You've managed to get a slice of strawberry all around your fraisier.
0:23:28 > 0:23:31Wow. I like that. It tastes of strawberry.
0:23:31 > 0:23:34I wish there was a little bit more sponge.
0:23:34 > 0:23:36Creme mousseline, really like it.
0:23:36 > 0:23:39And when I slice it, you can see it's very, very clean.
0:23:39 > 0:23:40Very well done.
0:23:40 > 0:23:43- So the verrine. - It's a very attractive dessert.
0:23:48 > 0:23:52Though the flavours in combination are actually quite nice,
0:23:52 > 0:23:54the texture, you've been pretty safe.
0:23:54 > 0:23:56It's just all too soft for me.
0:23:56 > 0:23:59I dig in, first layer, soft, second layer, soft.
0:23:59 > 0:24:01I was hoping for some sponge.
0:24:03 > 0:24:06- WHISPERS:- I've got clammy hands.
0:24:06 > 0:24:08Well done, guys. Well done.
0:24:08 > 0:24:11Reece's team, perhaps you'd like to bring yours up.
0:24:11 > 0:24:13Got it?
0:24:13 > 0:24:16Reece's team's fraisiers have a pistachio sponge
0:24:16 > 0:24:18and a strawberry champagne jelly.
0:24:18 > 0:24:21And their ten-layered black forest verrines have a cherry mousse,
0:24:21 > 0:24:25chocolate cremeux and a crunchy cocoa streusel.
0:24:25 > 0:24:27I like to start off measuring.
0:24:30 > 0:24:35Well, I have 4, I have 4.5 and I have 3.7.
0:24:35 > 0:24:41Visually, what strikes me is the texture of your mousseline cream.
0:24:41 > 0:24:43It looks pretty split from where I stand.
0:24:47 > 0:24:51Butter. Butter everywhere. On my palate.
0:24:51 > 0:24:55I'm going to stretch to find a good positive there - it's not sweet.
0:24:55 > 0:24:57So it allows the strawberry flavour to go through,
0:24:57 > 0:24:59but the texture is not really nice.
0:24:59 > 0:25:01- So we move on to the verrine now, perhaps.- Yes.
0:25:01 > 0:25:05I think it's neat, finished off with a very beautiful,
0:25:05 > 0:25:09thinly executed chocolate decoration which is very well done.
0:25:12 > 0:25:14Black Forest.
0:25:14 > 0:25:20I find the texture of your different layers to be refreshing.
0:25:20 > 0:25:22You've got creamy, you got moussey,
0:25:22 > 0:25:25you've got a little bit of gel at the bottom.
0:25:25 > 0:25:29- You planned it quite nicely, the layering is right.- Thank you.
0:25:29 > 0:25:31And the chocolate cremeux in there is divine.
0:25:31 > 0:25:33Really, really light and very creamy.
0:25:33 > 0:25:38- You smiled. Did you do the chocolate cream?- Yeah!- Very good.
0:25:38 > 0:25:41Give me a five. Well done.
0:25:52 > 0:25:55Laurian's team, perhaps you could bring up your masterpieces, please.
0:25:55 > 0:25:59Laurian's team's fraisiers comprise almond sponge,
0:25:59 > 0:26:02strawberry jelly and a basil bavarois.
0:26:02 > 0:26:04Their verrines feature a pink grapefruit base,
0:26:04 > 0:26:08sesame caramel cream and a chocolate and Timut pepper cremeux.
0:26:09 > 0:26:12It's a little bit hickley-pickley.
0:26:12 > 0:26:16- Hickley-pickley?- It's a bit messy. - OK. Bit messy.
0:26:21 > 0:26:24The texture of your bavarois is actually pleasant.
0:26:24 > 0:26:27But basil tends to overpower the strawberry a little too much.
0:26:27 > 0:26:30The strawberry compote, it tastes so tasty on your table,
0:26:30 > 0:26:34but somehow when I taste it now, it's lost in translation.
0:26:42 > 0:26:44Grapefruit, in.
0:26:44 > 0:26:48I got a little tickly, peppery sensation.
0:26:48 > 0:26:52But I haven't got the flavour jumping.
0:26:52 > 0:26:57The bitterness kicks in and it just covers my taste buds completely.
0:26:57 > 0:27:00- It's a shame. - Good ideas, good principles.
0:27:02 > 0:27:05They pick faults in everything.
0:27:05 > 0:27:07HE CLEARS HIS THROAT
0:27:07 > 0:27:10Here's time to check in with our friends from the north,
0:27:10 > 0:27:11Jenny and co.
0:27:13 > 0:27:16Jenny's team's fraisiers have a pistachio creme mousseline
0:27:16 > 0:27:18and a raspberry jelly insert.
0:27:18 > 0:27:21Their verrines include pink peppercorn mousse
0:27:21 > 0:27:23and a rose ganache.
0:27:25 > 0:27:29So we don't need Cherish's ruler to tell us that
0:27:29 > 0:27:31they're not all the same size.
0:27:38 > 0:27:41The balance of flavour is on the mild side,
0:27:41 > 0:27:45but for me, the biggest flaw is the actual texture of your mousseline
0:27:45 > 0:27:48- which makes it a little bit unpleasant.- OK.
0:27:48 > 0:27:52I really like the insert that you put in, it enhanced the whole slice.
0:27:52 > 0:27:56- What about the verrines? - There's only 28 verrines.
0:27:56 > 0:27:58I just ran out of ganache to finish off.
0:28:00 > 0:28:02It's very heavy, the mousse.
0:28:02 > 0:28:06The mousse should be light, it should be airy.
0:28:06 > 0:28:09OK, the rose, it's borderline being too strong.
0:28:14 > 0:28:16- WHISPERS:- Oh, well.
0:28:16 > 0:28:19So, let's see Mark's team's products.
0:28:20 > 0:28:24Mark's team's fraisiers feature vanilla and almond joconde sponge
0:28:24 > 0:28:26and a vanilla creme mousseline filling.
0:28:26 > 0:28:32Their verrines comprise apricot cognac jelly and chocolate sponge
0:28:32 > 0:28:33topped with creme patissiere.
0:28:33 > 0:28:36What is this black bits that's inside?
0:28:36 > 0:28:39- It's from the vanilla pod. - It's not part of a thumb, is it?
0:28:39 > 0:28:41LAUGHTER
0:28:46 > 0:28:48- Who's done the creme pat?- Me.
0:28:48 > 0:28:51- Did it burn? - It may have caught a little.
0:28:51 > 0:28:53Well...!
0:28:53 > 0:28:56The flavour of that burned milk ruins my experience.
0:28:56 > 0:28:58I prefer the sponge to be slightly thicker.
0:28:58 > 0:29:02Your filling is very thick so it's very sick, eating just the filling.
0:29:02 > 0:29:04You need the right proportions.
0:29:04 > 0:29:08- 36 verrines, that doesn't seem to be a problem there.- Slight problem.
0:29:08 > 0:29:10What layer is missing, may I ask?
0:29:10 > 0:29:13Chocolate mousse would have gone on next.
0:29:13 > 0:29:16And then a chocolate mirror glaze on the top.
0:29:16 > 0:29:18Your coulis is very, very gritty and lumpy.
0:29:18 > 0:29:21The flavours were working but there is again technical issues.
0:29:27 > 0:29:28Sorry, boss.
0:29:29 > 0:29:33Cherish and Benoit will now award every team a mark out of ten
0:29:33 > 0:29:34for each miniature.
0:29:34 > 0:29:38There is two or three teams who are holding up their strength
0:29:38 > 0:29:40with good flavour combinations, and two or three teams
0:29:40 > 0:29:42which are struggling to achieve technically.
0:29:42 > 0:29:47There's a few teams that did not present 36 desserts in time.
0:29:47 > 0:29:48What a shame.
0:29:48 > 0:29:50A total of 40 points are on offer,
0:29:50 > 0:29:53and the scores will be revealed starting with the lowest.
0:29:53 > 0:29:55Good luck, guys.
0:29:56 > 0:29:58Mark's team.
0:29:58 > 0:30:03Burned milk in your fraisier led me to award you 5 points out of 20.
0:30:03 > 0:30:07I was very disappointed in your apricot jelly.
0:30:07 > 0:30:10For that, I have awarded you 5 out of 20.
0:30:10 > 0:30:14That gives you a combined total of ten out of 40.
0:30:14 > 0:30:17Fourth is Jenny's team, with 14.
0:30:17 > 0:30:20Third is Laurian's, with 19.
0:30:20 > 0:30:23So, who's triumphed in the Miniatures Challenge?
0:30:23 > 0:30:25Stefan's team.
0:30:25 > 0:30:27I commend you, really, for the choice of your ingredients,
0:30:27 > 0:30:30but in the verrine, we were a bit safe with the texture.
0:30:30 > 0:30:33I'm awarding you 14 points out of 20.
0:30:33 > 0:30:34On your verrine,
0:30:34 > 0:30:37loved the combination of the apple and the blackberry.
0:30:37 > 0:30:40I have awarded you 12 points out of 20.
0:30:40 > 0:30:44Which makes a combined total of 26 out of a possible 40.
0:30:44 > 0:30:46And finally, Reece's team.
0:30:46 > 0:30:49You had technical issues with your fraisier and the execution was
0:30:49 > 0:30:51a little bit on the rough side,
0:30:51 > 0:30:54but you had a divine cremeux in your verrine.
0:30:54 > 0:30:59And for those reasons, I am awarding 11 points out of 20.
0:30:59 > 0:31:03I really liked your execution on your verrine.
0:31:03 > 0:31:06However, I was a little bit disappointed with your fraisier.
0:31:06 > 0:31:09The butter was not emulsified.
0:31:09 > 0:31:14For that, I have awarded you 11 out of 20.
0:31:14 > 0:31:19Which gives you a combined total of 22 out of 40.
0:31:19 > 0:31:23Which means that in pole position is Stefan's team.
0:31:23 > 0:31:27But there are many points available in tomorrow's Showpiece Challenge,
0:31:27 > 0:31:31so everything can and indeed may well change.
0:31:31 > 0:31:34So I would suggest that you all take a very well-earned break.
0:31:34 > 0:31:36Well done to you all.
0:31:36 > 0:31:38How are we feeling, guys?
0:31:38 > 0:31:40- Feeling good.- Feeling good? - A little shell-shocked.
0:31:40 > 0:31:43I think getting a high five from Cherish is something that is
0:31:43 > 0:31:45going to stick with me for a while.
0:31:45 > 0:31:47We personally were really disappointed of our product,
0:31:47 > 0:31:50so we just want to show tomorrow that what we do is
0:31:50 > 0:31:51a lot better than what we have done today.
0:31:51 > 0:31:54As a team, we're all gutted, but it's do or die tomorrow, isn't it?
0:31:54 > 0:31:56So there is no second chance.
0:31:59 > 0:32:02Tomorrow's final challenge involves a grand reworking
0:32:02 > 0:32:04of a classic dessert, and the teams have been given
0:32:04 > 0:32:06a golden hour to prepare
0:32:06 > 0:32:08any elements that need setting overnight.
0:32:08 > 0:32:11So, looking forward to the Showpiece Challenge tomorrow,
0:32:11 > 0:32:14who are you expecting us to be surprised by, maybe?
0:32:14 > 0:32:17I'm looking forward to see what Stefan's and Reece's team will be
0:32:17 > 0:32:18coming up with because, obviously,
0:32:18 > 0:32:20those two teams have been there before.
0:32:20 > 0:32:23But Laurian's team slightly disappointed you.
0:32:23 > 0:32:24They came up with great ingredients.
0:32:24 > 0:32:27Through the tasting, it didn't materialise.
0:32:27 > 0:32:29I'm concerned about Jenny's team.
0:32:29 > 0:32:33- She has to take up all the tools that is in her tool box.- Oh, OK.
0:32:33 > 0:32:36- And she has to go for it.- And Mark?
0:32:36 > 0:32:38It's all about going through to the next round,
0:32:38 > 0:32:42and there is only four points between Mark and Jenny's team.
0:32:42 > 0:32:44In every competition, we like chefs with spirit,
0:32:44 > 0:32:47we like chefs to fight back.
0:32:47 > 0:32:49- OK.- Just finished that glaze, Jonathan.
0:32:51 > 0:32:52You do it again tomorrow.
0:32:52 > 0:32:54It's only a five-, ten-minute job.
0:32:54 > 0:32:56- I'm going to need you here, I think. - Yep, coming.
0:32:56 > 0:32:58We've got crystallisation, Tim.
0:33:04 > 0:33:07MUSIC: Le Nozze Di Figaro by Wolfgang Amadeus Mozart
0:33:14 > 0:33:17Good morning. I hope you're well-rested.
0:33:17 > 0:33:19Now, today is the Showpiece Challenge,
0:33:19 > 0:33:21which is your chance to take something ordinary
0:33:21 > 0:33:23and make it extraordinary.
0:33:23 > 0:33:26The judges have decided, in their infinite wisdom,
0:33:26 > 0:33:29that you should reinvent the pavlova,
0:33:29 > 0:33:32but that it should be big enough to feed 36 people.
0:33:32 > 0:33:36That dessert was named after a Russian ballerina,
0:33:36 > 0:33:37Anna Pavlova,
0:33:37 > 0:33:40so I'm hoping to see elegance,
0:33:40 > 0:33:43- beauty and grace. - Don't be safe, chefs.
0:33:43 > 0:33:48Astonish us and prove to us that your team deserves to stay in
0:33:48 > 0:33:49the competition.
0:33:49 > 0:33:5160 points are available in total,
0:33:51 > 0:33:54so more than enough to overhaul any lead.
0:33:54 > 0:33:56You had one hour yesterday to prepare.
0:33:56 > 0:34:00You have three hours now to complete the challenge.
0:34:00 > 0:34:03And your time starts...now.
0:34:03 > 0:34:04Let's do it.
0:34:07 > 0:34:10- Pushing straightaway. - Yeah. Wait.- Oh!
0:34:11 > 0:34:15A classic pavlova is a very well-made meringue -
0:34:15 > 0:34:18crispy outside and marshmallow-y inside -
0:34:18 > 0:34:21and served with fresh fruit and Chantilly cream.
0:34:21 > 0:34:25The challenge involves bringing a traditional dessert
0:34:25 > 0:34:26into this century.
0:34:26 > 0:34:30Intricate desserts beautifully presented.
0:34:30 > 0:34:33But it cannot just be basic skills,
0:34:33 > 0:34:36it has to be highly professional skills.
0:34:41 > 0:34:45Mark's team have taken inspiration from Anna Pavlova's most celebrated
0:34:45 > 0:34:47performance - The Dying Swan.
0:34:47 > 0:34:49Currently languishing in last place,
0:34:49 > 0:34:52they will be hoping that that's where the comparison ends.
0:34:52 > 0:34:54We're basically building a stand that sits on a lake.
0:34:54 > 0:34:55It's going to have swans.
0:34:55 > 0:34:58The ballerina will stand on the top of the stand
0:34:58 > 0:35:01and all the pavlovas will be around the boiled sugar stand.
0:35:01 > 0:35:03But we had an issue last night.
0:35:03 > 0:35:07One of the bases crystallised, so we are re-pouring it this morning.
0:35:07 > 0:35:09Sat on top of Mark's second attempt
0:35:09 > 0:35:10at a poured sugar base
0:35:10 > 0:35:12will be individual pavlovas layered
0:35:12 > 0:35:14with raspberry bavarois,
0:35:14 > 0:35:16chocolate mousse, smashed raspberry compote
0:35:16 > 0:35:19and piped meringue dusted with chocolate.
0:35:19 > 0:35:21So Tim is going to be cooking up the sugars, Alan is going to make
0:35:21 > 0:35:24the meringues, I am responsible for putting everything together.
0:35:24 > 0:35:27Don't over mix that meringue, Al, will you?
0:35:29 > 0:35:33Oh, breathing in sugar here. Bit of energy.
0:35:33 > 0:35:36Hoping to seal his first captaincy with an overall win,
0:35:36 > 0:35:40Stefan has dug a little deeper into the pavlova's origins.
0:35:40 > 0:35:42Anna Pavlova was a Russian ballerina,
0:35:42 > 0:35:45but it was actually typically a New Zealand, Australia dessert,
0:35:45 > 0:35:47so I've gone sort of tropical flavours.
0:35:47 > 0:35:49And to complement it, Maxime's come up with a beautiful design,
0:35:49 > 0:35:51which is a swan.
0:35:52 > 0:35:55Around the young master chocolatier's swan will be
0:35:55 > 0:35:59Stefan's individual meringue domes filled with vanilla mousse,
0:35:59 > 0:36:02a mango, passion fruit and ginger cream insert
0:36:02 > 0:36:04and a tropical fruit compote.
0:36:04 > 0:36:08Hi, team. Hi, Stefan. How is the meringue doing?
0:36:08 > 0:36:10The meringue is taking a long time to whip up,
0:36:10 > 0:36:12so I kind of have a bit of a delay already.
0:36:12 > 0:36:14And you put everything in?
0:36:14 > 0:36:17That's how I always do it in practice. It comes out beautiful.
0:36:17 > 0:36:19- And it works? - Yeah, works every time, yeah.
0:36:19 > 0:36:22Do you think your swan is going to stay upright? Because it is so thin
0:36:22 > 0:36:25and you compromise on the stability.
0:36:25 > 0:36:27It is risky, but I think hopefully it'll all come together
0:36:27 > 0:36:30and we'll have a beautiful, sleek, slender design, like a ballerina,
0:36:30 > 0:36:32- and it'll be OK. - Everything is under control?
0:36:32 > 0:36:35- Everything is under control. - Except for the meringue.
0:36:35 > 0:36:37The meringue, we might have to get a fresh meringue on,
0:36:37 > 0:36:38but it's not the end of the world.
0:36:38 > 0:36:40- We'll let you crack on, yeah? - Thank you, guys. Cheers.
0:36:40 > 0:36:43Have you got a second to look at that? I think that's ready,
0:36:43 > 0:36:46- but you might think it is overdone. - No, it's not ready.- Not ready?
0:36:46 > 0:36:48You've got to be quite quick with meringue
0:36:48 > 0:36:49because it comes back on you.
0:36:49 > 0:36:52You don't want to have to mix it again,
0:36:52 > 0:36:55so, yeah, it's my job to get this done as quickly as possible.
0:36:55 > 0:36:58For the team just four points ahead of Mark and his master bakers...
0:36:58 > 0:37:00I'm too small for this workbench.
0:37:00 > 0:37:02I'm on my tip toes.
0:37:02 > 0:37:04..perfecting meringue won't be a problem.
0:37:04 > 0:37:08We are sticking with a fairly traditional, classic pavlova
0:37:08 > 0:37:10in terms of the flavours and the elements.
0:37:10 > 0:37:12We're going to have the meringue
0:37:12 > 0:37:14is going to be a macaron shell on the base.
0:37:14 > 0:37:18- Your twist is using macarons instead of a meringue?- Yes.
0:37:19 > 0:37:21Jenny is risking everything on
0:37:21 > 0:37:23a macaron-style pavlova that
0:37:23 > 0:37:25will have a vanilla mousse dome,
0:37:25 > 0:37:28a strawberry, raspberry and kiwi compote insert
0:37:28 > 0:37:30and all 36 swan-like desserts
0:37:30 > 0:37:34will take to a carved and painted chocolate stage.
0:37:34 > 0:37:37Do you think so? It's too simple to be the winning dessert.
0:37:37 > 0:37:40No, not simple. Macarons are not simple.
0:37:40 > 0:37:44- Altogether, it tastes really good. - So what is your strategy today?
0:37:44 > 0:37:46Time management today is really crucial.
0:37:46 > 0:37:49Are we ready to move up and push on a little bit?
0:37:49 > 0:37:52- Yeah. Maybe turn that up. - Yeah, turn it up.
0:37:52 > 0:37:54Aiming to turn it up even more...
0:37:54 > 0:37:55OK, this is definitely our backup one,
0:37:55 > 0:37:57cos this one is broken, yeah?
0:37:57 > 0:37:59..Reece's team's showpiece
0:37:59 > 0:38:02is another ambitious bid to make it past the first heat.
0:38:02 > 0:38:04Our showpiece today is all going to be based around
0:38:04 > 0:38:06the story of the pavlova.
0:38:06 > 0:38:09The main structure is going to resemble an elegant shape
0:38:09 > 0:38:12of a ballerina in mid-dance.
0:38:12 > 0:38:16To go with our showpiece, we've also got 36 entremes-style pavlovas,
0:38:16 > 0:38:19which is going to be Jonathan's main job.
0:38:19 > 0:38:23A giant abstract sugar work ballerina will tower
0:38:23 > 0:38:25over 36 coconut meringue spheres
0:38:25 > 0:38:27filled with Chantilly cream,
0:38:27 > 0:38:28raspberry mousse
0:38:28 > 0:38:30and a passion fruit curd insert.
0:38:31 > 0:38:33- Two acids - raspberry, passion fruit.- Yep.
0:38:33 > 0:38:36- Are they going to work together... - I believe they will.- ..or clash?
0:38:36 > 0:38:39The meringue is slightly sweet, so that brings out that element.
0:38:39 > 0:38:41But the sensation of raspberry,
0:38:41 > 0:38:43the taste of raspberry and passion fruit...
0:38:43 > 0:38:45- Yeah.- ..will one not hide the other?
0:38:47 > 0:38:48I will let you decide at the end.
0:38:48 > 0:38:50Controversy! There you go, plenty to think about.
0:38:50 > 0:38:53- Good luck.- All right, good luck, thank you.
0:38:53 > 0:38:57Reece's team aren't alone in aiming to place their desserts
0:38:57 > 0:38:59around a centrepiece made entirely of sugar.
0:38:59 > 0:39:01Talk us through your concept.
0:39:01 > 0:39:03Does it refer at all to Anna Pavlova,
0:39:03 > 0:39:05or are you just ignoring her altogether?
0:39:05 > 0:39:09- The ballerina.- I'm ignoring her. - Right!
0:39:09 > 0:39:13A sugar-work tower will display six multi-layered sharing desserts,
0:39:13 > 0:39:16and the flavour specialists have chosen to concentrate
0:39:16 > 0:39:19on enhancing the classic pavlova components
0:39:19 > 0:39:21with crisp French meringue,
0:39:21 > 0:39:23vanilla cheesecake mousse,
0:39:23 > 0:39:25a French marshmallow called guimauve
0:39:25 > 0:39:26and a light mousse made
0:39:26 > 0:39:28with blueberries, raspberries,
0:39:28 > 0:39:31strawberries and red currants.
0:39:31 > 0:39:34Each slice will get an added kick from a sharp mixed-berry coulis.
0:39:34 > 0:39:37This is the coulis we are going to put on the plate to present
0:39:37 > 0:39:39the cake later on.
0:39:39 > 0:39:42- That's delicious!- Tell the judges. - OK. I'll have a word.
0:39:42 > 0:39:44- It'll probably mark against you, that's the problem.- Oh, OK.
0:39:44 > 0:39:47- Don't say anything, then. - I'll say nothing.
0:39:48 > 0:39:52- Chefs, there are two hours left. - OK, that's an hour gone already.
0:39:52 > 0:39:54Alan is just finishing the meringues.
0:39:54 > 0:39:57It looks a little bit soft, unfortunately.
0:39:57 > 0:39:59- BLEEP.- It's not right.
0:39:59 > 0:40:01- Nice and stiff, that meringue?- Yeah.
0:40:02 > 0:40:05Should've left it on longer. Should've mixed it longer.
0:40:05 > 0:40:08- No, there's something wrong with it, mate.- I followed the recipe.
0:40:08 > 0:40:10- Huh?- I followed the recipe.
0:40:12 > 0:40:13Do it again, then.
0:40:14 > 0:40:15Do it again.
0:40:17 > 0:40:19Pull it out. That ain't going to impress the judges, is it?
0:40:19 > 0:40:20- All right?- All right.
0:40:25 > 0:40:27- HE SIGHS - Well, he took it off.
0:40:27 > 0:40:29We thought it was ready, but it's not,
0:40:29 > 0:40:31and it's just... It's gone soft.
0:40:31 > 0:40:33Just hollowing it out because we're going to put
0:40:33 > 0:40:35a passion fruit curd inside the middle.
0:40:35 > 0:40:37We need to get these inside the oven as soon as we can to let them
0:40:37 > 0:40:40to set before we build the dessert inside it.
0:40:40 > 0:40:42At the moment, I'm just doing the macarons.
0:40:42 > 0:40:43Practice makes perfect,
0:40:43 > 0:40:46and I've been making these for a long time now, so...
0:40:46 > 0:40:48This just gets rid of any air bubbles and it also just
0:40:48 > 0:40:50gives it a nice smooth finish...
0:40:50 > 0:40:51on top of the macaron.
0:40:53 > 0:40:5436.
0:40:56 > 0:40:57All right, these are going in.
0:40:57 > 0:41:01This is a lot stiffer. Not as soft as the first lot.
0:41:01 > 0:41:02Oh, wow, look.
0:41:02 > 0:41:05- What?- Can you turn the fan off? Oh,- BLEEP.
0:41:05 > 0:41:07They are fan-assisted, aren't they?
0:41:08 > 0:41:10- BLEEP- sake!
0:41:10 > 0:41:12- Have you got any more meringue? - Yeah.
0:41:12 > 0:41:15Pop it on all these ends, keep those ends from flapping.
0:41:23 > 0:41:25- Piece of- BLEEP!
0:41:34 > 0:41:37- Is it sorted, Al?- Yeah, I think we've lost about four.
0:41:37 > 0:41:40- You've lost? - Four of each for the corners, yeah.
0:41:40 > 0:41:43Well, can't you re-pipe? We can't be short, mate.
0:41:43 > 0:41:46- Just get one more tray quickly. - I'm going to do it.
0:41:46 > 0:41:49- I'm doing it now, yeah?- All right. - I got one pair of hands.
0:41:51 > 0:41:54- Hey, guys, we've had 1½ hours, just over.- Yeah.
0:41:54 > 0:41:58- So 1½ hour left.- It's a bit soft.
0:41:58 > 0:42:00I think that meringue was a bit wet.
0:42:02 > 0:42:05While their meringues bake, the teams will need every minute to
0:42:05 > 0:42:08perfect their showpiece decorations and fillings.
0:42:08 > 0:42:11- OK, Lauren, you on schedule OK?- Yeah.
0:42:11 > 0:42:13Just making the tropical fruit mousse.
0:42:13 > 0:42:16That's just going to sit on top of Stefan's meringue.
0:42:16 > 0:42:19So I'm just putting in my inserts, and then I'm going to finish
0:42:19 > 0:42:23it with a tempered white chocolate disc, just to stop any leakages.
0:42:24 > 0:42:26So, you boys are concentrating on strawberry compote,
0:42:26 > 0:42:29chocolate mousse. You do the chocolate mousse now. Yeah?
0:42:29 > 0:42:31- You know how to do that, don't you? - Yeah, it's all written down.
0:42:31 > 0:42:33The boys are putting them together now.
0:42:33 > 0:42:35Hopefully, we can get them set quick enough.
0:42:35 > 0:42:36That's the thing, get them set.
0:42:36 > 0:42:39Mark's team. It seems like they're pushing themselves.
0:42:39 > 0:42:42On the other hand, we've got Jenny's team.
0:42:42 > 0:42:46- They are still... - SLOWLY:- ..stirring...their...mousse.
0:42:46 > 0:42:48I am worried now.
0:42:48 > 0:42:49It's not about winning,
0:42:49 > 0:42:52it's about getting through to the next challenge.
0:42:52 > 0:42:54If one team collapses, like it happened yesterday,
0:42:54 > 0:42:56they may have a chance to go through.
0:43:01 > 0:43:03I got them on the wrong trays.
0:43:03 > 0:43:05These don't fit in there, they are on the wrong trays.
0:43:05 > 0:43:07Put them in the normal freezer.
0:43:07 > 0:43:09Sorry, my fault.
0:43:09 > 0:43:13I'm just waiting for the bavarois to set on top of the dessert.
0:43:13 > 0:43:14We put them on the wrong trays,
0:43:14 > 0:43:17so we can't get them in the blast freezer, they've had to go in
0:43:17 > 0:43:20the ordinary freezer, so hence they will probably take a bit longer.
0:43:20 > 0:43:22It's time we haven't got at the moment, so...
0:43:22 > 0:43:25But we can't transfer them onto another tray because as soon
0:43:25 > 0:43:29as you try and move them, they'll just go everywhere, so...
0:43:29 > 0:43:31OK, guys, you have 60 minutes left.
0:43:31 > 0:43:3360 minutes.
0:43:33 > 0:43:36- I'm just going to start assembling it now.- Yeah, start assembling it.
0:43:36 > 0:43:39Still a wee bit to do, but I think we're on track.
0:43:41 > 0:43:42With their desserts setting,
0:43:42 > 0:43:46the teams turn their attention to their delicate centrepieces.
0:43:47 > 0:43:50So, just having to remake our little ballerina.
0:43:50 > 0:43:52Unfortunately, when I unmoulded this one I made last night -
0:43:52 > 0:43:55I think it is a bit too cold in here - so her little foot broke off.
0:43:55 > 0:43:57We decided to go for a chocolate sculpture rather than
0:43:57 > 0:43:59a sugar sculpture because that's our strength.
0:43:59 > 0:44:01Maxime is a chocolate specialist.
0:44:01 > 0:44:03He could do sugar well, but better at chocolate,
0:44:03 > 0:44:05so we're going to stick to our strengths on this one, definitely.
0:44:19 > 0:44:21It's very brittle. It's like a boiled sweet.
0:44:21 > 0:44:23Let's just hope she comes out.
0:44:23 > 0:44:25We could do with a bit of luck right now.
0:44:25 > 0:44:26There you go.
0:44:30 > 0:44:34- Having the master watch you. - I know!- Intimidating.
0:44:35 > 0:44:36Let's do it again.
0:44:38 > 0:44:40BLEEP.
0:44:43 > 0:44:45- Tim, we will be casting another woman.- Yeah.
0:44:47 > 0:44:50- Maxime, the polish is just taking a long time.- I know.
0:44:50 > 0:44:52- Oh,- BLEEP.- I broke it. - I will do it, I will do it.
0:44:52 > 0:44:54Be focused, be focused. Don't worry.
0:44:54 > 0:44:58- Hi, Stefan. Any issues at all? - I have a few issues.
0:44:58 > 0:45:01- Right. Is this one of them? - That is one of those.- Right, OK.
0:45:01 > 0:45:02We have a broken wing.
0:45:02 > 0:45:04We've got to polish it, like this, with our hands,
0:45:04 > 0:45:05just to rub the cocoa butter in.
0:45:05 > 0:45:07- Just over polished? - Just too firm.- Over polished.
0:45:07 > 0:45:10- And how are you going to mend that? - I ain't. Maxime's the boy for that.
0:45:10 > 0:45:12I will repair it. No worries.
0:45:14 > 0:45:16- Eh?- Ain't going to set.
0:45:18 > 0:45:20We're waiting for the bavarois to set.
0:45:20 > 0:45:23I think it's causing a few problems at the moment.
0:45:25 > 0:45:27How much time have we got left?
0:45:27 > 0:45:31- I'd say we've got 30 minutes. - We should start assembling now.
0:45:31 > 0:45:34Chefs, you have half an hour left.
0:45:40 > 0:45:41There's a lot of fixing today.
0:45:41 > 0:45:44I think when we build it, we will put something here, like this.
0:45:44 > 0:45:46Nobody can see it was broken.
0:45:48 > 0:45:49Macarons are perfect.
0:45:49 > 0:45:52Maybe five minutes behind or so, but, hopefully, we should be OK.
0:45:52 > 0:45:54OK. Yes, I'm level here.
0:45:54 > 0:45:56It needs to go back. At the top.
0:45:56 > 0:46:01- When you say back - right, front? - Yeah, yeah. That way.- Front?- There.
0:46:01 > 0:46:04Seriously, I've got sweat running out of my gloves.
0:46:09 > 0:46:10I know. Done.
0:46:11 > 0:46:14Soon as this is on, we can start going on there.
0:46:14 > 0:46:16Don't move. Don't move. Don't move.
0:46:16 > 0:46:18It's not hard to do. It's just scary.
0:46:18 > 0:46:21I'm just going to move it into the middle of the table
0:46:21 > 0:46:22cos it's just rocking.
0:46:22 > 0:46:24Oh, my God!
0:46:24 > 0:46:26Just relax. You're all right.
0:46:32 > 0:46:34Thibault is a little bit stressed.
0:46:34 > 0:46:36I think he's just worried it's not going to be sticking
0:46:36 > 0:46:38and it's going to be breaking.
0:46:38 > 0:46:41He'll be better when it's finished. I'll give him a cuddle.
0:46:42 > 0:46:44Ten minutes left now.
0:46:45 > 0:46:46I can't deal with this.
0:46:47 > 0:46:49OK. Don't go over the top. OK?
0:46:50 > 0:46:52Guys, they're setting. They're setting.
0:46:52 > 0:46:55These are the discs that are going to go on the top of the pavlova.
0:46:55 > 0:46:57And this is going to be the base to sit it on.
0:46:57 > 0:46:59Nearly there.
0:46:59 > 0:47:02- Get that glaze in two layers, OK? - Why, is it too thin?
0:47:02 > 0:47:04We need to get it colder.
0:47:04 > 0:47:06- Don't move too much, Stefan.- Oui!
0:47:08 > 0:47:09Come on!
0:47:12 > 0:47:14BUZZING
0:47:14 > 0:47:16So, if you do the first tray
0:47:16 > 0:47:18and then I'll take it onto the presentation thing. OK?
0:47:19 > 0:47:21Tim, are you going to lift it over with me?
0:47:30 > 0:47:34- We're going that way, aren't we? - No. You've got to turn. You turn.
0:47:38 > 0:47:39OK.
0:47:40 > 0:47:42CLUNKING
0:47:42 > 0:47:44- Oh!- Something's happened there.
0:47:48 > 0:47:50Oh, my heart. I can't deal with this.
0:47:52 > 0:47:55- Where's it going? At the back? - It's going in the corner.
0:47:59 > 0:48:01- That's it.- That's better. - Yeah, yeah, yeah.
0:48:03 > 0:48:04That's all right.
0:48:14 > 0:48:15TIMER BEEPS
0:48:17 > 0:48:19OK. I'm on my last one.
0:48:19 > 0:48:21Nearly there. Just got to really push, push, push. OK?
0:48:21 > 0:48:23You have five minutes left.
0:48:23 > 0:48:26OK. Maxime, do you want to start putting these on the showpiece, OK?
0:48:26 > 0:48:27Take the tray.
0:48:27 > 0:48:29- Do you want, like, mango, kiwi, mango, kiwi?- Yeah.
0:48:29 > 0:48:31- We need to get those on ASAP. Yeah?- Yeah.
0:48:36 > 0:48:40She straight, or not? Yeah, yeah. Nobody touch the table, yeah?
0:48:42 > 0:48:44Watch the meringue. It's just...
0:48:45 > 0:48:46All the middle's come out.
0:48:48 > 0:48:51- Oh, my God, guys. It's wobbling so much.- Were going to stop.
0:48:54 > 0:48:56- Go and get another tray, Tim. - Yeah. Yeah.
0:48:56 > 0:48:591½ minutes left.
0:49:00 > 0:49:03- One more?- That's it. It'll collapse. I don't want to touch it any more.
0:49:09 > 0:49:10Sprint.
0:49:17 > 0:49:19OK. That's it. Time is up, I'm afraid.
0:49:21 > 0:49:22Wah!
0:49:22 > 0:49:26Please step away from your showpieces. Well done, everyone.
0:49:26 > 0:49:30- Right, guys.- Big effort, eh? - Oh, my God!- I know.
0:49:35 > 0:49:39- They haven't finished, have they? - Far from it.
0:49:39 > 0:49:40BIRDSONG
0:49:42 > 0:49:47Five stunning pavlova showpieces made in just four hours.
0:49:48 > 0:49:50So elegant, eh?
0:49:50 > 0:49:53- It's very nice.- Really nice. All of them.- Very nice.
0:49:53 > 0:49:55We're going to begin with Stefan's team.
0:50:00 > 0:50:05The impression from a distance is you can see the swan - it worked.
0:50:05 > 0:50:09I'm not quite sure about why the flower is actually stuck
0:50:09 > 0:50:10at the back of the head.
0:50:10 > 0:50:13I really like, though, the colourful pavlova.
0:50:13 > 0:50:18I was a bit disappointed with the finishing touch.
0:50:18 > 0:50:21Because the chocolate is too thin, it breaks.
0:50:21 > 0:50:24However, really like the pavlova.
0:50:24 > 0:50:27I think it's very colourful.
0:50:27 > 0:50:28It's very attractive.
0:50:35 > 0:50:39I love the exotic fruit aspect of it - I think it's refreshing -
0:50:39 > 0:50:41but the meringue is not cooked.
0:50:42 > 0:50:46To me, that meringue is dry but not actually baked.
0:50:46 > 0:50:50Really like the passion and the mango but, saying that,
0:50:50 > 0:50:55it has to be marshmallow-y, glue-y, for a pavlova.
0:50:55 > 0:50:56Thank you.
0:50:59 > 0:51:02It's going to be very, very tight.
0:51:02 > 0:51:04- Not too bad.- Not too bad.
0:51:10 > 0:51:13It does look very tantalising and scrumptious.
0:51:14 > 0:51:18Really, really, really enjoyed the movement of your ballerina.
0:51:18 > 0:51:20Because I get the picture.
0:51:20 > 0:51:24What you are lacking, though, is a little bit more elements.
0:51:24 > 0:51:27The little flower, Lauren, well done. Nicely pulled.
0:51:27 > 0:51:30I appreciate, really, trying to impress us.
0:51:30 > 0:51:33- I guess we go right down the middle.- Go down the middle.
0:51:40 > 0:51:42I really like it.
0:51:42 > 0:51:43Well done.
0:51:43 > 0:51:46Boom! That's one out of the way.
0:51:46 > 0:51:50When I tuck in, into the raspberry, it's really tasty.
0:51:50 > 0:51:54- I doubted the fact that you needed to bring two acids together.- Yeah.
0:51:54 > 0:51:55But, in fact, it worked.
0:51:55 > 0:51:59I really get to enjoy both the passion fruit and the raspberry,
0:51:59 > 0:52:02- for different reasons.- OK. - The pav doesn't work, for me.
0:52:02 > 0:52:05The meringue is not baked.
0:52:05 > 0:52:08I really enjoyed eating your meringue
0:52:08 > 0:52:10and I disagree with my colleague over here.
0:52:10 > 0:52:13And that's rare. In itself, that's rare.
0:52:13 > 0:52:15That's always a good thing.
0:52:18 > 0:52:22High five from Cherish and you got a compliment from Benoit.
0:52:22 > 0:52:24Should be proud.
0:52:31 > 0:52:35From a distance, I have to say, it looks quite striking.
0:52:35 > 0:52:41- It does serve 36?- Yes.- I really like it. It's very serene to the eyes.
0:52:41 > 0:52:43It's very posh, it's very elegant.
0:52:51 > 0:52:54I get blackcurrant a little bit more than the rest
0:52:54 > 0:52:55but it's actually quite pleasant.
0:52:55 > 0:52:58Overall, a pretty safe, pleasant dessert.
0:52:58 > 0:53:00I would like a bit more mousse in between.
0:53:00 > 0:53:03I can taste the berry but I would like a little bit more.
0:53:03 > 0:53:06We have actually helped ourselves with your compote.
0:53:06 > 0:53:08It is so beautiful. Inject it into your cake,
0:53:08 > 0:53:10then I will be in cloud nine.
0:53:10 > 0:53:13- Overall, well done.- Thank you.
0:53:13 > 0:53:14Very good.
0:53:29 > 0:53:33Jenny, you did not meet the brief. We asked for 36 pieces of Pavlova.
0:53:33 > 0:53:36- 36, yeah.- There's only 24. - Time management.
0:53:36 > 0:53:39We've got the lovely effort with the airbrush but it's fairly basic.
0:53:39 > 0:53:42After that, you've basically bought some moulds,
0:53:42 > 0:53:46casted some chocolate and brushed a little bit of bronze over it.
0:53:46 > 0:53:49What other skills can you bring to the table? OK. Let's give it a try.
0:54:01 > 0:54:05Funnily enough, I wasn't sure about the macaron but, in this case,
0:54:05 > 0:54:08- the macaron actually work. - The mousse is nice.
0:54:08 > 0:54:13The compote, the raspberry, acidic and then the macaron. It's edible.
0:54:13 > 0:54:15At least the macaron is baked.
0:54:15 > 0:54:18But, I think they are totally different things,
0:54:18 > 0:54:20pavlova and macaron.
0:54:20 > 0:54:24So does it link with what the brief asked you to do?
0:54:24 > 0:54:25I don't think so.
0:54:29 > 0:54:31It's good to get feedback.
0:54:43 > 0:54:44I do not know where to start.
0:54:46 > 0:54:49All right. The first look of your dessert, it is very untidily done.
0:54:49 > 0:54:51There is no defining line.
0:54:51 > 0:54:55Technically, you may need a little more development.
0:54:55 > 0:54:58The meringue is crispy in the top part.
0:55:04 > 0:55:08It's slightly chewy, like you would expect a pavlova to be.
0:55:08 > 0:55:13Meringue itself is OK, but I dislike gelatine.
0:55:13 > 0:55:16And when I touch the mousse, like that, it should not bounce.
0:55:16 > 0:55:20Your mousse is bouncing for me. I'm sorry. I didn't like it.
0:55:20 > 0:55:25- OK. We did get 36.- Well done. - You did!- Well done!- 36!
0:55:25 > 0:55:30- But it's the old bouncy mousse problem.- Well done for the effort.
0:55:30 > 0:55:32Cheers.
0:55:32 > 0:55:33BLEEP.
0:55:36 > 0:55:39If you're going out, which we obviously probably are,
0:55:39 > 0:55:42you could have said something a bit nicer, couldn't you?
0:55:42 > 0:55:45For the showpiece, 60 points are available.
0:55:45 > 0:55:48Once added to yesterday's points, the team with the lowest
0:55:48 > 0:55:52overall score will have to bid farewell to the competition.
0:55:53 > 0:55:57- Good luck, guys.- Good luck.- Thank you for having me on your team.
0:55:57 > 0:56:00But who is guaranteed their place in the next round?
0:56:02 > 0:56:08The team in first place, for your showpiece, the judges
0:56:08 > 0:56:10awarded you 37 points out of 60,
0:56:10 > 0:56:13giving your combined total of 63.
0:56:13 > 0:56:17Congratulations, you're through to the next round, Stefan's team.
0:56:17 > 0:56:19APPLAUSE
0:56:22 > 0:56:27In second place, with an overall score of 60, is Reece's team.
0:56:27 > 0:56:32And joining them in the next round with 58½ points is Laurian's team.
0:56:36 > 0:56:40There is only one place left so, in no particular order,
0:56:40 > 0:56:46Jenny's team, the judges gave your showpiece 16½ points out of 60,
0:56:46 > 0:56:50giving you a combined total of 30½ out of 100.
0:56:51 > 0:56:53And Mark's team,
0:56:53 > 0:56:55the judges gave your showpiece...
0:56:57 > 0:57:01..23 points out of 60, giving you a combined total of 33.
0:57:01 > 0:57:04So that means that it's Jenny's team that, sadly,
0:57:04 > 0:57:06goes out of the competition today.
0:57:12 > 0:57:15Come here, girls. You've done well. You've done yourself proud.
0:57:15 > 0:57:19- You've done well. Jenny, you've been a good team captain.- Thank you.
0:57:19 > 0:57:21But there is more to learn. There is more to learn.
0:57:24 > 0:57:25Yeah, we are sad, of course.
0:57:25 > 0:57:27Well done for getting through.
0:57:27 > 0:57:30Just got to take the positives from it and learn from it and,
0:57:30 > 0:57:33yeah, maybe we'll return next year, you never know.
0:57:33 > 0:57:34- You escaped that one.- Yeah, just.
0:57:34 > 0:57:37'I can't believe the result. I thought we were on our way home.'
0:57:37 > 0:57:40I got that wrong. But I think we got through by the skin of our teeth.
0:57:40 > 0:57:42So, we're delighted.
0:57:42 > 0:57:43Buzzing. Absolutely buzzing.
0:57:43 > 0:57:46It's a great feeling getting good scores from, you know,
0:57:46 > 0:57:49some amazing pastry chefs, but there's some talented teams.
0:57:49 > 0:57:50We've got to really up our game
0:57:50 > 0:57:52if we want to stay ahead of everyone else.
0:57:52 > 0:57:55It feels great. We're through, yeah. It's good. We're really happy.
0:57:55 > 0:57:59Definitely for tonight there's going to be a good celebratory drink.
0:57:59 > 0:58:02Well, it's a dog-eat-dog world in patisserie competitions -
0:58:02 > 0:58:05if that's not a slightly strange mixture of metaphors.
0:58:05 > 0:58:08So, it's Jenny's team that have lost their place in the competition
0:58:08 > 0:58:12but join us next week when the remaining four become three.
0:58:12 > 0:58:14Bye for now.
0:58:15 > 0:58:18Next time, on Creme De La Creme...
0:58:18 > 0:58:21- Droit, droit, droit! - ..the heats...hot up.
0:58:21 > 0:58:25- I will judge them on how fun is the macaron.- Stefan, it break, huh?
0:58:25 > 0:58:29- Are they usable?- I don't think it'll get past the judges.
0:58:29 > 0:58:33There are many aspects of the croquembouche who can go wrong.
0:58:33 > 0:58:36- This is so light!- That's because it's empty.- Nothing wrong...
0:58:38 > 0:58:40- Ah!- You all right?- No.