0:00:02 > 0:00:04Hello and welcome to Bake Off Creme De La Creme.
0:00:04 > 0:00:06We're in our second set of heats,
0:00:06 > 0:00:08there are four remaining teams who are about to go head-to-head
0:00:08 > 0:00:10to-head-to-head
0:00:10 > 0:00:14as their skills are tested to the absolute furthest limit and beyond
0:00:14 > 0:00:17in our bid to find out who is the creme de la creme
0:00:17 > 0:00:20and who is mere creme.
0:00:21 > 0:00:24Last time our second group of five teams embarked on
0:00:24 > 0:00:27the toughest pastry competition of their careers.
0:00:27 > 0:00:30- Oh! Oh, my God. - Just relax. Are you all right?
0:00:32 > 0:00:33BLEEP!
0:00:33 > 0:00:36Mark's team of Master bakers...
0:00:36 > 0:00:37Oh!
0:00:37 > 0:00:38..drew first blood...
0:00:38 > 0:00:41- Has he cut himself? - ..and not in a good way.
0:00:41 > 0:00:42We're a man down.
0:00:42 > 0:00:45Stefan's team of rising young stars triumphed.
0:00:45 > 0:00:46Oh, my God!
0:00:46 > 0:00:50But the first of the new batch to be sent home were Jenny's team.
0:00:50 > 0:00:52Maybe we'll return next year, you never know.
0:00:52 > 0:00:54In tonight's heat...
0:00:55 > 0:00:57..there's just 120 minutes...
0:00:57 > 0:00:59Everyone seems to be slightly more manic.
0:00:59 > 0:01:03..to perfect 288 petit gateaux.
0:01:03 > 0:01:05Can we have another three hours?
0:01:05 > 0:01:07And a spectacular showpiece challenge...
0:01:07 > 0:01:09Cherish, do you have to stand there?
0:01:09 > 0:01:12..that features the most precarious constructions...
0:01:12 > 0:01:14Just hold it until the last second.
0:01:14 > 0:01:15..the competition has ever seen.
0:01:17 > 0:01:19I've never sweated so much in my life.
0:01:48 > 0:01:51The four remaining teams are about to face two fiendishly difficult
0:01:51 > 0:01:54challenges worth a total of 100 points.
0:01:57 > 0:02:00And whoever scores the least will have to leave the competition.
0:02:00 > 0:02:03What's more, their first challenge will be
0:02:03 > 0:02:05the fastest they've faced so far.
0:02:06 > 0:02:08Good morning, chefs. As is now traditional,
0:02:08 > 0:02:11we kick off today with the miniature challenge.
0:02:11 > 0:02:15Benoit, what kind of petit gateaux have you chosen today?
0:02:15 > 0:02:18Well, chefs, I would like you to take your own interpretation
0:02:18 > 0:02:20of the Petite Charlotte.
0:02:20 > 0:02:23It consists of a bavarois cream or mousse
0:02:23 > 0:02:25surrounded with lady fingers.
0:02:25 > 0:02:29We would like you to take that seemingly simple dessert
0:02:29 > 0:02:32to an extravagant and elaborated one.
0:02:32 > 0:02:36- Cherish?- I would like you to make 36 shaped macarons.
0:02:36 > 0:02:39I would like you to unleash your imagination.
0:02:39 > 0:02:43It can be any shape that you like, but it must not be round,
0:02:43 > 0:02:46and it also has to be hand-piped.
0:02:46 > 0:02:49It's all about precision, precision, precision.
0:02:49 > 0:02:51Precisely.
0:02:51 > 0:02:55You have two hours and your time starts...now.
0:02:59 > 0:03:00Voila.
0:03:00 > 0:03:02- Is it plugged in?- Yes.- Good man.
0:03:02 > 0:03:06Two batches of 36 identical petit gateaux in just two hours.
0:03:06 > 0:03:08Two hours isn't very long.
0:03:08 > 0:03:11You can feel how quick everyone's moving today.
0:03:11 > 0:03:13A challenge not made any easier by the fact that one of them
0:03:13 > 0:03:17is an intricate dessert, said to be named by a French patissier
0:03:17 > 0:03:20after Queen Charlotte, wife of the famously barmy King George III.
0:03:20 > 0:03:24We are testing another technical recipe,
0:03:24 > 0:03:28which every pastry chef should know, the lady finger.
0:03:28 > 0:03:32You can't manage the texture of your mixture and then everything goes
0:03:32 > 0:03:34soft and you lose all the definition of your lady fingers.
0:03:34 > 0:03:39But also, we said extravagant, so you need to work your flavours,
0:03:39 > 0:03:40you need to work your textures.
0:03:40 > 0:03:43For me, if I had my team to do this two hour challenge,
0:03:43 > 0:03:46it will be difficult but not impossible.
0:03:46 > 0:03:49Impossible is not French.
0:03:49 > 0:03:50In the black kitchen...
0:03:50 > 0:03:52We need sponge, OK? That's the priority, OK?
0:03:52 > 0:03:56are Maxim, Lauren, and team captain, Stefan.
0:03:56 > 0:03:58So, for our Petite Charlottes we're doing blueberry and violet
0:03:58 > 0:04:01and we're redesigning it a little bit,
0:04:01 > 0:04:03so we're actually wrapping the sponge around the outside.
0:04:03 > 0:04:07To save time, rather than creating individual lady fingers,
0:04:07 > 0:04:10Stefan's team are making bands of sponge,
0:04:10 > 0:04:13which they'll cut to fit around the Petite Charlotte.
0:04:13 > 0:04:15There's only two hours for this challenge,
0:04:15 > 0:04:17so it's a little bit of a different way of doing it.
0:04:17 > 0:04:20Benoit just mentioned that he wants to reinvent it.
0:04:20 > 0:04:23Reinvention has been key to Stefan's cooking since way back when.
0:04:23 > 0:04:25My mum was an amazing cook,
0:04:25 > 0:04:27my grandmother was a really amazing cook,
0:04:27 > 0:04:29and I started cooking as a hobby.
0:04:29 > 0:04:31I am a self-taught chef,
0:04:31 > 0:04:33and I decided to actually turn that into a career.
0:04:33 > 0:04:36I found myself in a kitchen where they weren't that fussed
0:04:36 > 0:04:38about making fresh desserts. I started teaching myself,
0:04:38 > 0:04:40started putting desserts on the menu.
0:04:40 > 0:04:44In just four years Stefan's talent for reinvention landed him the role
0:04:44 > 0:04:48of head pastry chef for one of Leeds' most prestigious restaurants.
0:04:48 > 0:04:51I get the opportunity now to put my own stamp on a lot of the desserts
0:04:51 > 0:04:54with Lauren and Maxim, but I think it's one thing
0:04:54 > 0:04:56to produce a beautiful dessert in your own kitchen,
0:04:56 > 0:04:59it's another entirely to do it in a competition.
0:04:59 > 0:05:02Stefan's reinvented Petite Charlotte will see
0:05:02 > 0:05:04a set blueberry bavarois
0:05:04 > 0:05:06with a blueberry, raspberry and violet liquid centre,
0:05:06 > 0:05:08covered in a violet glaze
0:05:08 > 0:05:10and wrapped in bands of lady finger sponge.
0:05:10 > 0:05:13Hi, Stefan. Congratulations on winning last week.
0:05:13 > 0:05:15- Thank you very much. - How is everything going?
0:05:15 > 0:05:18- On schedule currently.- Right.- So we just need to push, push, push.
0:05:18 > 0:05:20So, Lauren's just doing some beautiful little flowers there
0:05:20 > 0:05:23to decor the Charlotte. Maxim, obviously on turbo mode as always.
0:05:23 > 0:05:27- He's...- Actually he's normally like watching someone on fast forward.
0:05:27 > 0:05:32- Exactly.- So, today, he's actually just a sort of blur.- Yes.
0:05:32 > 0:05:34'It's not just Stefan who will be relying on long lengths
0:05:34 > 0:05:36'of lady finger sponge.'
0:05:39 > 0:05:42So we're going to cut them in strips and then after that
0:05:42 > 0:05:44we'll wrap it around the rings.
0:05:44 > 0:05:47This is something I used to do as an apprentice,
0:05:47 > 0:05:50so I've done it for quite a few years now.
0:05:50 > 0:05:54Laurian's passion for pastry was ignited some 11 years before
0:05:54 > 0:05:56his apprenticeship even began.
0:05:56 > 0:05:59I fell in love when I was five years old.
0:05:59 > 0:06:02I went for a school trip into the local bakery
0:06:02 > 0:06:05and came out and I just said, that's what I wanted to do.
0:06:05 > 0:06:08And I think because I wasn't probably the best at school,
0:06:08 > 0:06:11this is something I could be good at, and I think that,
0:06:11 > 0:06:13kind of, made me feel a lot better about myself.
0:06:13 > 0:06:17The love of Laurian's life has resulted in his own patisserie in
0:06:17 > 0:06:21his adopted Cardiff where he employs team-mates Thibault and Jeremy.
0:06:21 > 0:06:25They've developed a Petite Charlotte with chopped Kirsch-soaked cherries,
0:06:25 > 0:06:28Morello cherry cremeux, champagne bavarois,
0:06:28 > 0:06:30and strips of lady finger sponge
0:06:30 > 0:06:33featuring another of Laurian's less than everyday flavours.
0:06:33 > 0:06:36We're making a green tea sponge.
0:06:36 > 0:06:37I love to use matcha green tea.
0:06:37 > 0:06:40I like the balance of salty and sweet and bitter and acid
0:06:40 > 0:06:43and makes you want to eat it now, don't it?
0:06:45 > 0:06:47When it comes to flavour...
0:06:47 > 0:06:49Might need some more raspberry puree.
0:06:49 > 0:06:51..Reece's team have a different approach.
0:06:51 > 0:06:54So, our Petite Charlotte is a little take on English country gardens.
0:06:54 > 0:06:57We're using raspberry, rose, and lychee.
0:06:57 > 0:06:58I don't think they're safe flavours.
0:06:58 > 0:07:02We want these flavours to really stand out in a simple dessert.
0:07:02 > 0:07:05Reece's love of simplicity has been the secret of his success.
0:07:05 > 0:07:08I think my style of pastry is quite clean.
0:07:08 > 0:07:10I don't like to mess about too much with flavours.
0:07:10 > 0:07:12If you're producing something that has raspberry in it,
0:07:12 > 0:07:14you need to taste the raspberry.
0:07:14 > 0:07:17His straightforward style saw him become one of the youngest
0:07:17 > 0:07:19head pastry chefs in the country at just 23.
0:07:19 > 0:07:23He now works at the 5-star Grove Hotel in Hertfordshire
0:07:23 > 0:07:24with Lauren and Jonathan.
0:07:24 > 0:07:27I know I'm very fortunate to be where I am at such a young age.
0:07:27 > 0:07:30I've worked with some good people and they've given me some great opportunities,
0:07:30 > 0:07:33so I want to make them proud throughout this competition.
0:07:33 > 0:07:37His simple Petite Charlotte has a rose, lychee and raspberry bavarois,
0:07:37 > 0:07:40a raspberry coulis, and raspberry lady finger sponge.
0:07:40 > 0:07:42- Morning, chefs.- Good morning, chefs. - How are you?
0:07:42 > 0:07:44- How are you doing today? - Not too bad.
0:07:44 > 0:07:46I'll be better in two hours.
0:07:46 > 0:07:48You're leaving a little gap between your fingers,
0:07:48 > 0:07:51is that because you're hoping that the sponge is going to expand?
0:07:51 > 0:07:53It'll expand enough that they touch,
0:07:53 > 0:07:55and then we're going to roll them around inside the ring.
0:07:55 > 0:07:57But your sponge is starting to get very shiny.
0:07:57 > 0:07:59Yes, I need to get it in the oven.
0:07:59 > 0:08:01Yes, because it's starting to collapse, isn't it?
0:08:01 > 0:08:02So, how many times have you practised?
0:08:02 > 0:08:05It's very busy, so we're trying to practise as much as we can
0:08:05 > 0:08:08before, after work, during work, cramming it in as much as possible.
0:08:08 > 0:08:10- You've tried it?- We've tried it.
0:08:10 > 0:08:11I've put on a few pounds this week.
0:08:11 > 0:08:15Even if they're happy with how they've piped their lady fingers...
0:08:15 > 0:08:17OK, I'll put a timer on now, OK?
0:08:17 > 0:08:19..the teams' Petite Charlotte problems are about to get
0:08:19 > 0:08:21a little more grand.
0:08:21 > 0:08:24OK, that's maximum, OK? Max, max, max.
0:08:24 > 0:08:26Unless they've allowed enough remaining time
0:08:26 > 0:08:28for each layer of their fillings to set...
0:08:28 > 0:08:31So, we're just making up the bavarois.
0:08:31 > 0:08:34..even the sturdiest of lady fingers won't be able to prevent
0:08:34 > 0:08:36the dessert from collapsing.
0:08:36 > 0:08:37This is the blueberry bavarois,
0:08:37 > 0:08:40which we're going to pipe into these moulds and start building.
0:08:40 > 0:08:43This is champagne bavarois. Instead of milk we use champagne.
0:08:45 > 0:08:47I think it's a good compromise.
0:08:47 > 0:08:50Maybe you should do that with cereal in the morning.
0:08:51 > 0:08:53This is going straight in the freezer now.
0:08:53 > 0:08:57For speed, Stefan is freezing domes of his bavarois in moulds
0:08:57 > 0:08:58ready for wrapping with the lady fingers.
0:09:00 > 0:09:01OK, let's go, let's go, let's go.
0:09:01 > 0:09:03But Reece and Laurian will have to wait
0:09:03 > 0:09:06until they can line their moulds with baked sponge...
0:09:06 > 0:09:08We're just looking for a firm touch.
0:09:08 > 0:09:10..and then fill them with their bavarois.
0:09:10 > 0:09:14We're talking seconds could be the difference between soft and light
0:09:14 > 0:09:15or crunchy.
0:09:15 > 0:09:20But Mark's team of master bakers may be waiting even longer.
0:09:20 > 0:09:22We're doing a Black Forest Petite Charlotte.
0:09:22 > 0:09:24At the moment I'm just making the fingers
0:09:24 > 0:09:26and Alan's making the shortbread for it.
0:09:26 > 0:09:28If I can just get the...
0:09:28 > 0:09:30Oh! ..frame through.
0:09:30 > 0:09:33Rather than make 36 separate Petite Charlottes,
0:09:33 > 0:09:36Mark and the boys plan to build large desserts in frames
0:09:36 > 0:09:37and then cut them into portions...
0:09:37 > 0:09:39- Ready?- Same thing. Thanks.
0:09:39 > 0:09:42..before surrounding them with lady fingers -
0:09:42 > 0:09:44288 of them, to be precise.
0:09:44 > 0:09:47So, are you going to do every finger one by one?
0:09:47 > 0:09:48- It's all been piped, yes. - Hand piped.
0:09:48 > 0:09:50But then you're going to stick them on one by one?
0:09:50 > 0:09:52- Stick them on. - And I saw that you draw
0:09:52 > 0:09:55- two lines underneath so that you get it precise.- Two lines. That's it.
0:09:55 > 0:09:57Just for me, just for me.
0:09:57 > 0:09:59You and your ruler!
0:09:59 > 0:10:02Impressing pastry chefs is in Mark's blood.
0:10:02 > 0:10:05Big boots to fill, my father was a multi-award-winning master baker
0:10:05 > 0:10:07himself and I sort of followed in his footsteps, really.
0:10:07 > 0:10:09I got into competitions very young,
0:10:09 > 0:10:12around about the age of 16 I started to compete all over the country.
0:10:12 > 0:10:15I was British champion for wedding cakes and birthday cakes,
0:10:15 > 0:10:18so that's why I was probably chosen to decorate the Royal wedding cake
0:10:18 > 0:10:20for the Duke and Duchess of York.
0:10:20 > 0:10:22I was only 18 at the time, as well,
0:10:22 > 0:10:25so it was a bit of a feather in my cap. I was still at college.
0:10:25 > 0:10:2830 years later, Mark's Black Forest Petite Charlottes
0:10:28 > 0:10:30will marry cinnamon shortbread,
0:10:30 > 0:10:32a sour cherry gel, vanilla bavarois,
0:10:32 > 0:10:34chocolate ganache,
0:10:34 > 0:10:35and chocolate lady fingers.
0:10:35 > 0:10:37It's very tight for time today.
0:10:37 > 0:10:39We've got about three jobs each to do.
0:10:39 > 0:10:41We've got to try and get all the components made.
0:10:41 > 0:10:43I've got to get this in the freezer.
0:10:43 > 0:10:45While Mark's team battles to set layers in their large frames,
0:10:45 > 0:10:47for the rest of the teams...
0:10:47 > 0:10:49We'll take it out of the oven.
0:10:49 > 0:10:52..lady fingers are beginning to tighten their grip.
0:10:52 > 0:10:55OK, so, trim it here, 20cm. 20cm, OK?
0:10:55 > 0:10:59- And we have enough, or no? - Let's just, I'll count again, you keep doing that.
0:10:59 > 0:11:02We're just putting the sponges into the moulds for the Petite Charlottes.
0:11:02 > 0:11:04THEY SPEAK FRENCH
0:11:08 > 0:11:11Just need to make sure to adjust the size of the strips.
0:11:11 > 0:11:14You want to make sure that they're flush nicely on the side.
0:11:14 > 0:11:16They're really soft, Reece.
0:11:18 > 0:11:19Took them out slightly too early.
0:11:19 > 0:11:20They're usable.
0:11:20 > 0:11:23I don't think it'll get past the judges, but...
0:11:25 > 0:11:2730 seconds would have been a little bit better.
0:11:27 > 0:11:29Why am I sweating so much? Jesus!
0:11:29 > 0:11:32Reece isn't the only captain sweating.
0:11:32 > 0:11:35Just getting out the bavarois for these.
0:11:38 > 0:11:42- I'll get it back in, then. - Yeah, the gel's moved.
0:11:42 > 0:11:44BLEEP!
0:11:44 > 0:11:48The layers in Mark's team's large frames are taking too long to set.
0:11:48 > 0:11:49If you pop that back in the freezer.
0:11:51 > 0:11:54- The jelly has moved on the first one, Mark.- Huh?
0:11:54 > 0:11:56The jelly's moved on the first one,
0:11:56 > 0:11:58- so leave the others in for longer, OK?- It has?
0:11:58 > 0:12:01I think we're struggling a bit. Two hours ain't long, is it?
0:12:05 > 0:12:09Two hours will seem shorter still, given the teams also need to deliver
0:12:09 > 0:12:1236 perfectly shaped and filled macarons.
0:12:13 > 0:12:15Me and macarons, best friends.
0:12:15 > 0:12:20A classic macaron is with crispy exterior,
0:12:20 > 0:12:22chewy and soft interior,
0:12:22 > 0:12:24and with a beautiful, beautiful filling.
0:12:24 > 0:12:28They have to be very well-balanced because macaron itself is sweet.
0:12:28 > 0:12:32I will judge them on how creative they are, how fun is the macaron.
0:12:32 > 0:12:35Having focused on raspberry in their Petite Charlotte...
0:12:35 > 0:12:38- Jonathan, you all right, mate?- Yes. I'm just going to start piping now.
0:12:38 > 0:12:41..there's no prizes for guessing which fruit flavour Reece's team's
0:12:41 > 0:12:43macarons aim to deliver.
0:12:43 > 0:12:46We're actually using a recipe Jonathan's been working on
0:12:46 > 0:12:49for a long time. That's why he is perfect for this challenge.
0:12:49 > 0:12:50We're calling them bananarons
0:12:50 > 0:12:52because we're shaping them like a banana,
0:12:52 > 0:12:56and then we'll be standing them vertical like a banana split.
0:12:56 > 0:12:58That's if it all goes to plan.
0:12:58 > 0:13:01Jonathan's bananarons will be filled with chocolate ganache
0:13:01 > 0:13:04and a rum and salted caramel liquid centre.
0:13:04 > 0:13:06Each one will stand on a square of tempered chocolate,
0:13:06 > 0:13:09which he'll paint to look like a banana leaf.
0:13:09 > 0:13:12Macarons is something I do love to make.
0:13:12 > 0:13:15I think it's all to do with the piping and getting everything absolutely precise.
0:13:15 > 0:13:17Have a look at the shape will you, please?
0:13:17 > 0:13:19- Just get that real point on the end. - Yes.
0:13:19 > 0:13:22When it comes to his macarons' shape...
0:13:22 > 0:13:24Six sevens are 42, aren't they?
0:13:24 > 0:13:27..Mark is aiming for something a little more refined.
0:13:27 > 0:13:28We are doing a finger.
0:13:28 > 0:13:30It's hopefully going to look a little gondola.
0:13:30 > 0:13:33Because the macaron comes from Italy.
0:13:33 > 0:13:36Mark's gondola shaped macaron is based on the Venetian cocktail
0:13:36 > 0:13:39the Bellini, with a champagne mousseline and a peach gel.
0:13:41 > 0:13:44And each one will float on a Grand Canal of sesame nougatine.
0:13:44 > 0:13:48- Have you got the champagne in there? - No, how much do you want?- 80g.
0:13:48 > 0:13:50To impress with flavour, as well as design,
0:13:50 > 0:13:54they've chosen to rely on powerful pre-prepared peach purees
0:13:54 > 0:13:56and champagne syrups.
0:13:57 > 0:13:59What kind of paste have they used?
0:13:59 > 0:14:01Remind me what is inside your macarons.
0:14:01 > 0:14:05So, Bellini, champagne mousseline, peach puree.
0:14:05 > 0:14:07OK. And you're using other the paste, as well?
0:14:07 > 0:14:10- Yes.- You're using all this? - Yes.- OK.
0:14:15 > 0:14:17The shape, I chose an S, I got the idea from an eclair.
0:14:17 > 0:14:19I didn't want to just do a straight shape,
0:14:19 > 0:14:22so I decided to give it a little wiggle action.
0:14:22 > 0:14:24Stefan's simple eclair-inspired macaron
0:14:24 > 0:14:26will rely on a powerful chocolate
0:14:26 > 0:14:28and tonka bean ganache filling,
0:14:28 > 0:14:30topped with chocolate shards
0:14:30 > 0:14:33and whipped white chocolate ganache.
0:14:33 > 0:14:36And Stefan's had another one of his time-saving ideas.
0:14:36 > 0:14:38I normally use French meringue at the restaurant,
0:14:38 > 0:14:40however French meringue macaron,
0:14:40 > 0:14:42you really need to rest overnight in the fridge
0:14:42 > 0:14:44to develop the texture and flavour.
0:14:44 > 0:14:46But in this case, because of the time period,
0:14:46 > 0:14:47we're going for the Italian meringue,
0:14:47 > 0:14:50which should keep it soft and a bit faster.
0:14:50 > 0:14:53Chefs, you have one hour left.
0:14:53 > 0:14:55One hour down, one hour to go.
0:14:55 > 0:14:59The judges will be looking for macarons with crisp shells
0:14:59 > 0:15:01and soft marshmallowy centres.
0:15:01 > 0:15:04HE SPEAKS FRENCH
0:15:04 > 0:15:08It is an elusive texture that requires perfect oven temperature
0:15:08 > 0:15:10and baking time.
0:15:10 > 0:15:11OK, timer, timer, timer.
0:15:11 > 0:15:14I'm going to give it 12 minutes, guys, for the macarons.
0:15:14 > 0:15:17- I'm using the bottom shelves, yes, Reece?- Yes, use the bottom.
0:15:17 > 0:15:19And the teams will have to gauge it
0:15:19 > 0:15:22whilst also trying to perfect their fillings.
0:15:22 > 0:15:25So, I do the chocolate, and the tonka...
0:15:25 > 0:15:29- The tonka ganache is here.- That's the ganache ready?- Ganache ready.
0:15:29 > 0:15:31- Lovely, great.- You want I put clingfilm on the top?
0:15:31 > 0:15:33No, no, it's OK, we'll keep stirring it,
0:15:33 > 0:15:35make sure we don't over set that ganache, Maxim.
0:15:35 > 0:15:38The French boys from Wales are also making a filling with tonka bean,
0:15:38 > 0:15:41but that isn't quite unusual enough for Laurian.
0:15:41 > 0:15:44Inside we're going to put semi-liquid lemon caramel.
0:15:44 > 0:15:47We're going to bring some acidity in and a bit of bitterness.
0:15:47 > 0:15:51The macaron itself is flavoured with cocoa and studded with hazelnuts.
0:15:51 > 0:15:54It'll be garnished with icing sugar stripes and gold leaf
0:15:54 > 0:15:57and, as well as the liquid lemon caramel filling,
0:15:57 > 0:16:00the tonka bean caramel is another of Laurian's experiments.
0:16:00 > 0:16:02Making a caramel curd...
0:16:02 > 0:16:04- OK.- ..and we'll whip it with the mascarpone,
0:16:04 > 0:16:07and inside we're going to insert lemon caramel to go in.
0:16:07 > 0:16:09So this is all going to go perfectly?
0:16:11 > 0:16:13- I hope so.- Definitely. Positive thinking!
0:16:13 > 0:16:15So when you bite it you've got the liquid caramel in each
0:16:15 > 0:16:19- centre of this. - Can you save one for me?
0:16:19 > 0:16:21No, it's 36.
0:16:21 > 0:16:23- No, right, I can't have one. - Maybe after.
0:16:23 > 0:16:25OK, always after.
0:16:25 > 0:16:28- I'll have a spare Charlotte, if you want.- Everyone says always after
0:16:28 > 0:16:29and I never get one.
0:16:29 > 0:16:32Chefs, you have 45 minutes left.
0:16:32 > 0:16:35- Right, that's my macarons timer, yes?- Yes.- OK, let's test.
0:16:35 > 0:16:38It is a bit manic, just making sure we've got everything on time.
0:16:38 > 0:16:40OK, macarons are ready, guys.
0:16:40 > 0:16:42They should be sort of like set on the top
0:16:42 > 0:16:44and still a bit soft underneath.
0:16:44 > 0:16:47The macarons can't be filled or decorated
0:16:47 > 0:16:49until they're completely cool.
0:16:49 > 0:16:52And while they wait the teams are running out of time
0:16:52 > 0:16:54to fill and set their Petite Charlottes.
0:16:54 > 0:16:57Inside you've got a layer of morello cherry cremeux
0:16:57 > 0:17:01with some crispy pearls coated in green tea chocolate.
0:17:01 > 0:17:04Champagne bavarois, so very boozy.
0:17:05 > 0:17:07It's nice.
0:17:07 > 0:17:10So, I'm just putting the milk crumb in, which is the base,
0:17:10 > 0:17:12and then the bavarois is going to go on top of that.
0:17:12 > 0:17:15Well, everyone seems to be slightly more manic this time
0:17:15 > 0:17:18- than they were last week.- Time is definitely an issue this week.
0:17:18 > 0:17:19- Yes.- Also the pressure,
0:17:19 > 0:17:22you can feel the empty bench over there from last week,
0:17:22 > 0:17:25so that adds on to the fear of elimination.
0:17:25 > 0:17:28Reece and Laurian's filled Petite Charlottes now have to begin
0:17:28 > 0:17:30chilling as soon as possible.
0:17:31 > 0:17:34And Stefan's need to be taken out of the blast chiller
0:17:34 > 0:17:36ready for glazing.
0:17:37 > 0:17:40Yeah, they've set. Yeah, in really good time,
0:17:40 > 0:17:41so I'm happy with these.
0:17:47 > 0:17:48BLEEP!
0:17:48 > 0:17:51It's a little bit off, but hey ho, not a lot I can do about it.
0:17:51 > 0:17:55So I'm glazing my Charlottes with a lovely violet glaze.
0:17:55 > 0:17:58I've made a slight schoolboy error and I've miscalculated my recipe
0:17:58 > 0:18:01and it's not quite enough, so we need to get the rest of this glaze,
0:18:01 > 0:18:04I need to get another six out of it so it's a little bit tight.
0:18:06 > 0:18:0815 minutes left now.
0:18:08 > 0:18:09Quarter of an hour.
0:18:10 > 0:18:13Maxim, just be careful when you're running cos you're knocking my scales.
0:18:13 > 0:18:16I'm just painting the tops of the banana with some brown colour.
0:18:16 > 0:18:17So far so good.
0:18:17 > 0:18:20This is a green tea chocolate and we're going to put it as decor,
0:18:20 > 0:18:23and then we curve them into the pipes and let it crystallise.
0:18:24 > 0:18:26So, we're just putting the glaze on now,
0:18:26 > 0:18:29and then we just need that to set so that we can garnish up.
0:18:29 > 0:18:30OK, macarons are ready, guys.
0:18:30 > 0:18:32Bit concerned about the ganache, Maxim.
0:18:32 > 0:18:34Do you want to just go and have another check?
0:18:34 > 0:18:36I'll check, I'll check.
0:18:37 > 0:18:40This is the banana caramel with rum - lots of rum.
0:18:40 > 0:18:44If we get the judges drunk on the caramel they might give us a few extra points.
0:18:44 > 0:18:45Put a cloth over this.
0:18:47 > 0:18:48OK, that'll be ready now.
0:18:48 > 0:18:51We've got a tonka bean and caramel cremeux,
0:18:51 > 0:18:53and inside, lemon caramel.
0:18:55 > 0:18:57The whipped ganache is not set enough.
0:18:57 > 0:18:59- It's not whipped? - It's whipped, but it's...
0:18:59 > 0:19:01- It needs a bit longer?- Now separate.
0:19:01 > 0:19:03Really?
0:19:03 > 0:19:05I'm not going to lie to you, I'm not happy with the shape of them.
0:19:05 > 0:19:08Just make sure we've definitely got 36.
0:19:08 > 0:19:10More uniform, more banana shape.
0:19:10 > 0:19:12I think it looks more like a boomerang.
0:19:13 > 0:19:16- Stefan, it breaks. - We've got spare, remember.
0:19:16 > 0:19:17- BLEEP!- OK?
0:19:17 > 0:19:20Thibault, is this extra I can taste?
0:19:20 > 0:19:22Yes, you can taste it.
0:19:24 > 0:19:26Five minutes.
0:19:28 > 0:19:31You go the other side. Get another tray of sponge fingers.
0:19:31 > 0:19:33You go the other side.
0:19:35 > 0:19:36Keep going, keep going, good job.
0:19:37 > 0:19:39This cream is awful.
0:19:44 > 0:19:46OK, now fast, OK?
0:19:46 > 0:19:48Need to get these done really as soon as possible.
0:19:53 > 0:19:55It's not going to happen in time.
0:19:55 > 0:19:57Watch your sleeve on there.
0:19:58 > 0:20:01OK, push, push, push, push, push.
0:20:01 > 0:20:03You have two minutes left.
0:20:03 > 0:20:05- Just two minutes. - How many do we need?
0:20:05 > 0:20:07- Six.- Six?
0:20:12 > 0:20:14OK, the shards are in here, Maxim?
0:20:14 > 0:20:16Yes, between two trays, be careful.
0:20:16 > 0:20:18Come on, let's go, let's go, let's go, let's go, let's go.
0:20:22 > 0:20:25Push, push, push, they're looking really, really good, guys.
0:20:25 > 0:20:26Ten seconds to go.
0:20:26 > 0:20:28Nine, eight,
0:20:28 > 0:20:32seven, six, five, four...
0:20:32 > 0:20:35Right, that's it, time is up.
0:20:35 > 0:20:36That's CHARLOTTE!
0:20:36 > 0:20:39Step away from your petit gateaux.
0:20:39 > 0:20:40- Put it on!- Put it on!
0:20:46 > 0:20:47Oh! Oh, la-la!
0:20:47 > 0:20:49Well done, guys.
0:20:52 > 0:20:55I've never sweated so much in my life.
0:20:59 > 0:21:04Over 250 petit gateaux made in just two hours.
0:21:04 > 0:21:06Tough round for two hours.
0:21:10 > 0:21:12I like the little bananas down there.
0:21:12 > 0:21:15- Gutted about the sponge. - They're going to be really tough.
0:21:15 > 0:21:18- Brutal.- Yes.
0:21:18 > 0:21:21Laurian's team, if you'd like to bring your miniatures up.
0:21:21 > 0:21:25Laurian's team's Petite Charlottes have green tea lady fingers,
0:21:25 > 0:21:27cherry cremeux and champagne bavarois.
0:21:27 > 0:21:30Their cocoa macarons contain tonka bean caramel curd
0:21:30 > 0:21:33with a liquid lemon caramel centre.
0:21:33 > 0:21:36Have you noticed how many macarons there were on the tray?
0:21:36 > 0:21:38I was hoping for 36.
0:21:38 > 0:21:39I counted three times.
0:21:39 > 0:21:42What a disappointment, you only have 35.
0:21:42 > 0:21:43What happened, Chef?
0:21:43 > 0:21:46We thought we had a spare one and you tried it early on.
0:21:46 > 0:21:48- Who tried it?- Cherish.
0:21:48 > 0:21:51Including the one that you've eaten they made 36.
0:21:51 > 0:21:53But in the competition you make a couple more extra.
0:21:55 > 0:21:58The Charlottes, we can see some attempt to get some lines through.
0:21:58 > 0:22:02I have to say it's been over-mixed, so, therefore,
0:22:02 > 0:22:03collapsing a little bit.
0:22:11 > 0:22:13When I tuck in I taste the champagne,
0:22:13 > 0:22:16then I tuck in again, I taste the cherry.
0:22:16 > 0:22:17In terms of the matcha.
0:22:17 > 0:22:22I love my matcha, I think it is very well-balanced, perfect combination.
0:22:22 > 0:22:25For me, your proportion in there are slightly reversed.
0:22:25 > 0:22:28I would have seen perhaps a little bit less champagne.
0:22:28 > 0:22:31I have to disagree with you. Scrumptious.
0:22:31 > 0:22:32- I love it.- Scrumptious?
0:22:32 > 0:22:36- Scrumptious.- Scrumptious. The first look of your macarons,
0:22:36 > 0:22:38less is more when it is well-mixed.
0:22:38 > 0:22:40Simple, elegant, well done.
0:22:43 > 0:22:45I think they are baked beautifully.
0:22:45 > 0:22:49You got the tonka just perfect for me. Not too strong.
0:22:49 > 0:22:51I really like the taste of your lemon caramel.
0:22:51 > 0:22:53I would like just a touch more.
0:22:53 > 0:22:55Overall, I think you did so well.
0:22:55 > 0:22:58Well, it doesn't get much better than "love it" and "scrumptious",
0:22:58 > 0:23:01so I think you've done well certainly on Cherish's front.
0:23:06 > 0:23:07I've gone all light-headed.
0:23:10 > 0:23:12It's the Fabulous Baker Boys next. Mark's team,
0:23:12 > 0:23:16if you'd like to bring up your trays of miniatures.
0:23:16 > 0:23:19Mark's team's Black Forest Petite Charlottes
0:23:19 > 0:23:22have a cinnamon shortbread base, sour cherry gel,
0:23:22 > 0:23:25vanilla bavarois and individual chocolate lady fingers.
0:23:25 > 0:23:28Their Bellini macarons gondolas are made of
0:23:28 > 0:23:30piped champagne mousseline,
0:23:30 > 0:23:32peach gel, and sesame nougatine.
0:23:33 > 0:23:37You meet the brief, you have 36 of each pastry.
0:23:37 > 0:23:42However, it is a bit sloppy, it's a bit scruffy, and it's a bit shabby.
0:23:42 > 0:23:46- I think it tastes OK. - It tastes good.- OK, well, let's see.
0:23:51 > 0:23:54The macarons, texture-wise, it's slightly chewy.
0:23:54 > 0:23:56I was concerned about your flavour.
0:23:56 > 0:23:59peach puree, you could smell it from a distance, so I think you may have
0:23:59 > 0:24:01helped yourself with a little bit of an essence.
0:24:01 > 0:24:04I think it's a bit artificial for me. If you call it a Bellini,
0:24:04 > 0:24:08I just feel that I'm cheated because you used a paste
0:24:08 > 0:24:11rather than real champagne or Prosecco.
0:24:11 > 0:24:14The Charlottes, your lady fingers sponge, you are the only team
0:24:14 > 0:24:17certainly who actually made them individually
0:24:17 > 0:24:20and stuck them back together. So for that I commend you.
0:24:28 > 0:24:30Mmm.
0:24:30 > 0:24:32Cinnamon, chocolate, vanilla?
0:24:32 > 0:24:34Vanilla, yes. Through the bavarois.
0:24:34 > 0:24:37You've got those flavours. I think that texture is not too bad,
0:24:37 > 0:24:39but it's not extravagant.
0:24:39 > 0:24:40The finger sponge is quite nice.
0:24:40 > 0:24:43You have the crunch, you have the chocolate taste, but as a whole,
0:24:43 > 0:24:47does it take me to the next level when I taste it?
0:24:47 > 0:24:50- I'm not too sure.- Thank you.
0:25:04 > 0:25:07Reece's team are next.
0:25:07 > 0:25:11Reece's bananarons consist of banana flavoured macarons filled with
0:25:11 > 0:25:15chocolate ganache and a salted caramel and rum liquid centre.
0:25:15 > 0:25:18Their Petite Charlottes have a raspberry lady finger sponge,
0:25:18 > 0:25:21surrounding a raspberry, rose and lychee bavarois.
0:25:21 > 0:25:24Your Charlotte was very, very untidy when you piped.
0:25:24 > 0:25:27Your mixture was slightly on the soft side. You struggled with that.
0:25:27 > 0:25:31The outside, you couldn't actually get the finger shape.
0:25:31 > 0:25:33As my dear colleague would say, they look scruffy.
0:25:33 > 0:25:37- Scruffy?- Or sloppy, or shabby, yes, either of those.
0:25:37 > 0:25:38Any more?
0:25:38 > 0:25:40THEY LAUGH
0:25:43 > 0:25:46Well, I got the lychees, I got the raspberries,
0:25:46 > 0:25:49the rose element is not too strong. Personally I don't mind that.
0:25:49 > 0:25:53- But pretty safe.- You must make yourselves stand out.
0:25:53 > 0:25:54At the moment you're not.
0:25:54 > 0:25:57We move on to the bananarons?
0:25:57 > 0:25:59- Yes.- Bananarons.
0:25:59 > 0:26:02The name tells me that this is the banana,
0:26:02 > 0:26:04but it look like a boomerang to me. When you want to do a banana,
0:26:04 > 0:26:07you take a banana, you put it beside you, copy it.
0:26:07 > 0:26:12That is what I want to see because it has to be a fine finish.
0:26:12 > 0:26:15Why don't you taste it and see whether it tastes more like
0:26:15 > 0:26:17a banana than a boomerang?
0:26:20 > 0:26:21Does taste of banana.
0:26:21 > 0:26:25The macaron is cooked to the minimum, and the cremeux
0:26:25 > 0:26:29with it is bringing banana flavour with a hint of milk chocolate.
0:26:29 > 0:26:32Yes, flavour is good for me.
0:26:32 > 0:26:33Macaron is undercooked.
0:26:33 > 0:26:36Another one minute, minute and a half,
0:26:36 > 0:26:38that would be a perfect macaron for me.
0:26:43 > 0:26:46Stefan's team, if you'd like to bring your miniatures.
0:26:46 > 0:26:48Stefan's team have made cocoa macarons
0:26:48 > 0:26:51filled with chocolate tonka bean ganache
0:26:51 > 0:26:53and a whipped white chocolate ganache topping.
0:26:53 > 0:26:56Their Petite Charlottes have a blueberry bavarois and a raspberry,
0:26:56 > 0:27:00violet and blueberry liquid centre coated in a violet glaze
0:27:00 > 0:27:03and wrapped in strips of lady finger sponge.
0:27:03 > 0:27:07The lady finger, what a shame, the sponge is fairly thin.
0:27:07 > 0:27:09I really like the glaze that you used.
0:27:09 > 0:27:11Really, really shiny.
0:27:11 > 0:27:15Then disaster hits when you ran short of your glaze.
0:27:15 > 0:27:17- I know. - Look at that piece over there.- Yeah.
0:27:23 > 0:27:26The sponge, if anything, is baked as it should be.
0:27:26 > 0:27:29Gives me a nice, spongy texture, not too elastic,
0:27:29 > 0:27:31because it could be as it collapsed.
0:27:31 > 0:27:33It's one kind of texture.
0:27:33 > 0:27:35Bit boring.
0:27:36 > 0:27:40Could I ask you how do you want to name your Charlottes?
0:27:40 > 0:27:42Just a blueberry violet Charlotte.
0:27:42 > 0:27:44So you mentioned blueberry, you mentioned violet,
0:27:44 > 0:27:46I want to taste the violet,
0:27:46 > 0:27:47I could not taste.
0:27:55 > 0:27:57The macaron is baked correctly.
0:27:57 > 0:28:00The dark chocolate flavour is not overly sweet.
0:28:00 > 0:28:02A bit more finesse in the presentation
0:28:02 > 0:28:04and you've got something quite nice to eat.
0:28:04 > 0:28:06Ganache over set.
0:28:06 > 0:28:09- Your ganache is not right. - It was slightly over set, yes.
0:28:09 > 0:28:10- Yes.- Yes.
0:28:17 > 0:28:21Cherish and Benoit will now award each petit gateaux from each team
0:28:21 > 0:28:25a mark out of ten. A total of 40 points are on offer.
0:28:25 > 0:28:28And the scores will be revealed starting with the lowest.
0:28:28 > 0:28:31Mark's team. Cherish?
0:28:31 > 0:28:33The petit gateaux was a bit scruffy.
0:28:33 > 0:28:37For that I award you six out of 20.
0:28:37 > 0:28:39Thank you.
0:28:39 > 0:28:43I'm awarding you seven out of 20 with your work this morning.
0:28:43 > 0:28:47So, that makes a total of 13 out of a possible 40.
0:28:47 > 0:28:49Reece comes in third place with 20 points.
0:28:50 > 0:28:54But which team has impressed the most with their miniatures?
0:28:54 > 0:28:56Stefan's team, if you would.
0:28:56 > 0:28:59I really liked the flavour combination on your macarons,
0:28:59 > 0:29:03but the flavour on your Charlottes were far from punchy.
0:29:03 > 0:29:07On this basis I'm awarding you 11 points out of 20.
0:29:07 > 0:29:10I got a bit excited, seeing how you made your glaze this morning.
0:29:10 > 0:29:14But I was disappointed to see how you dressed it up.
0:29:14 > 0:29:17For that I've awarded you 11 out of 20.
0:29:17 > 0:29:21Bringing you a total of 22 all together.
0:29:21 > 0:29:24And finally Laurian's team.
0:29:24 > 0:29:27I found you had issues with the definition of your lady fingers.
0:29:27 > 0:29:30But you've had a pretty strong morning.
0:29:30 > 0:29:32So, I'm awarding you 14 out of 20.
0:29:32 > 0:29:34- Well done.- Thank you.
0:29:34 > 0:29:39I really loved the matcha, cherry, and champagne Charlotte.
0:29:39 > 0:29:42For that I'll award you 16 out of 20.
0:29:43 > 0:29:46Making a total of 30 out of a possible 40 points,
0:29:46 > 0:29:50which means that it's Laurian's team who are in first place.
0:29:50 > 0:29:52Stefan is in second place,
0:29:52 > 0:29:54Reece in third,
0:29:54 > 0:29:57and Mark's team are technically in the relegation zone.
0:29:57 > 0:30:00But don't worry, because tomorrow is the showpiece challenge,
0:30:00 > 0:30:02there are many points on offer for that,
0:30:02 > 0:30:06so I suggest you all take a break, put your feet up, eat a cake,
0:30:06 > 0:30:09and we'll see you here tomorrow bright and early.
0:30:09 > 0:30:13That was the best feeling. I think Thibault was borderline
0:30:13 > 0:30:15having a little tear of joy coming out.
0:30:15 > 0:30:18It was fantastic to have Cherish pleased with two of the cakes.
0:30:18 > 0:30:20She's a woman who is hard to please, so it's good.
0:30:20 > 0:30:23Laurian and his team have come back on their A-game.
0:30:23 > 0:30:26We always knew that they were going to be, you know, a rival.
0:30:26 > 0:30:29They got a great score so we've got to catch up.
0:30:29 > 0:30:30Bleuch!
0:30:30 > 0:30:32We're third at the moment.
0:30:32 > 0:30:35But that just means that we've got to step it up a gear for tomorrow.
0:30:35 > 0:30:37Reece is seven points in front of us,
0:30:37 > 0:30:39so he's our man we're eyeing up to catch.
0:30:39 > 0:30:41I don't like to say I want him to make a mistake
0:30:41 > 0:30:44cos I'm not like that, but I hope he does tomorrow.
0:30:44 > 0:30:46- ALL LAUGH - I hope he drops his centrepiece.
0:30:46 > 0:30:48What are you saying?
0:30:48 > 0:30:51- Bring it on.- Can you edit that bit?
0:30:54 > 0:30:56The teams now have a golden hour to prepare
0:30:56 > 0:30:59for tomorrow's spectacular final challenge.
0:30:59 > 0:31:02Laurian's team seems to have pulled ahead of everyone else.
0:31:02 > 0:31:04That was a high score. 30.
0:31:04 > 0:31:07I like the way they move, I like the way they gel up with each other.
0:31:07 > 0:31:11A great combination of beautiful presentation and flavour.
0:31:11 > 0:31:15Stefan's team, they were the winners last week, not so hot this time.
0:31:15 > 0:31:18I think they went really for something which potentially
0:31:18 > 0:31:20could have really delivered.
0:31:20 > 0:31:22But they've made a couple of mistakes.
0:31:22 > 0:31:25For Reece, I think it's a bad day for them.
0:31:25 > 0:31:26I think they have the skill.
0:31:26 > 0:31:28It's just the wrong call for them today.
0:31:28 > 0:31:31And Mark's team, big mountain to climb.
0:31:31 > 0:31:33But it's very easy for another team, also,
0:31:33 > 0:31:36to make big mistakes tomorrow and have nothing to present.
0:31:36 > 0:31:39Everything collapses, you're back to the drawing board.
0:31:41 > 0:31:43The ones at the back aren't cooked.
0:31:43 > 0:31:46We'll just have to flash those ones in, in the morning.
0:31:49 > 0:31:52- I'm a bit- BLEEP- that didn't get my creme pat done, to be fair.
0:32:05 > 0:32:07Morning, chefs, welcome back.
0:32:07 > 0:32:09It's time for your showpiece challenge.
0:32:09 > 0:32:13The judges want you to make an occasion showpiece
0:32:13 > 0:32:15in the form of a croquembouche.
0:32:15 > 0:32:19Which I'm reliably informed is a huge crock of choux,
0:32:19 > 0:32:21although I may have misheard.
0:32:21 > 0:32:24And it needs to be big enough to feed 50 people.
0:32:24 > 0:32:26So visible from outer space.
0:32:26 > 0:32:28Benoit, some kindly words of wisdom.
0:32:28 > 0:32:33So, traditionally the croquembouche is in the shape of a cone.
0:32:33 > 0:32:35But I don't want to see tradition today.
0:32:35 > 0:32:37We want to see what you think
0:32:37 > 0:32:39a contemporary croquembouche should look like.
0:32:39 > 0:32:41While the vision is important,
0:32:41 > 0:32:45I'm equally excited with the innovative choice of filling
0:32:45 > 0:32:48and flavour for your choux pastry.
0:32:48 > 0:32:51And the sugar work you choose to assemble your croquembouche
0:32:51 > 0:32:54must come together in perfect harmony.
0:32:54 > 0:32:56You had an hour's preparation last night.
0:32:56 > 0:33:00You have three more hours and your time starts now.
0:33:00 > 0:33:02- Good luck, team.- Good luck.
0:33:02 > 0:33:04A croquembouche is a decorative tower,
0:33:04 > 0:33:08traditionally cone shaped, made with choux buns filled with cream,
0:33:08 > 0:33:12glued together with caramel, and elaborately decorated.
0:33:12 > 0:33:14In France, this is the ultimate showpiece.
0:33:14 > 0:33:17This is the wedding cake, the French style wedding cake.
0:33:17 > 0:33:21There are many aspects of the croquembouche that can go wrong.
0:33:21 > 0:33:23Over-bake your choux, it will be very dry.
0:33:23 > 0:33:26But if you underbake, they will start to collapse.
0:33:26 > 0:33:30The nougatine not baked properly, and the structure may be too weak.
0:33:30 > 0:33:32And of course, the caramel,
0:33:32 > 0:33:35you need to cook it to the perfect temperature
0:33:35 > 0:33:38so that we don't taste bitterness at all.
0:33:38 > 0:33:41And, of course, with this challenge we want the pastry chef
0:33:41 > 0:33:43to really express his artistic side.
0:33:43 > 0:33:44How are we looking?
0:33:44 > 0:33:47In last night's golden hour, the teams made a start on
0:33:47 > 0:33:50the choux buns, fillings, nougatine, and sugar work.
0:33:50 > 0:33:51It's gone tacky.
0:33:51 > 0:33:54All hoping to leave as much time as possible
0:33:54 > 0:33:56for today's huge construction job.
0:33:56 > 0:33:58To be honest, we don't make a lot of croquembouches.
0:33:58 > 0:34:01It's not something that you see too much of in England.
0:34:01 > 0:34:03If you look to the French, so Laurian's team,
0:34:03 > 0:34:05it's not that they have the upper hand,
0:34:05 > 0:34:08but I'm expecting something really good from them.
0:34:08 > 0:34:10It's coming on.
0:34:10 > 0:34:12It's always exciting to do a croquembouche.
0:34:12 > 0:34:15It's always for someone on their special day.
0:34:15 > 0:34:19And every time we've delivered one, you can see the people's reaction.
0:34:19 > 0:34:20It's always a great thing.
0:34:20 > 0:34:23We are doing three types of filling for the choux pastry.
0:34:23 > 0:34:26One with coconut, one with passion fruit,
0:34:26 > 0:34:29and one with dark chocolate with a hint of passion fruit.
0:34:29 > 0:34:30Three triple layered tiers
0:34:30 > 0:34:33of Laurian's triple flavoured choux buns
0:34:33 > 0:34:35will sit between layers of almond nougatine.
0:34:35 > 0:34:38And his showpiece will be decorated with sugar flowers and ribbon
0:34:38 > 0:34:41and a choux spire with sesame brittle.
0:34:41 > 0:34:43A lot could go wrong today.
0:34:43 > 0:34:45Just so fragile.
0:34:45 > 0:34:50One thing can crack in a split second and sometimes
0:34:50 > 0:34:52there's no...there's no going back from it.
0:34:52 > 0:34:55That won't happen. We've tried to build our piece
0:34:55 > 0:34:56in a way that it won't fall apart.
0:34:56 > 0:35:00We've chosen teardrop shapes just because it gives a nice flow
0:35:00 > 0:35:03to the structure without running the risk of it collapsing.
0:35:03 > 0:35:06After their bananarons were mistaken for boomerangs,
0:35:06 > 0:35:09third-place Reece's team can't afford any mistakes.
0:35:09 > 0:35:11We've got a lot to make up.
0:35:11 > 0:35:13The judges are relentless. We saw that yesterday.
0:35:13 > 0:35:16Reece's risk-averse design will feature a giant nougatine
0:35:16 > 0:35:21and choux teardrop, sugar flour and ribbon, plus pastillage spears.
0:35:21 > 0:35:24Supported by four layers of delicate praline and salted caramel
0:35:24 > 0:35:26choux buns and almond nougatine.
0:35:28 > 0:35:30We haven't gone too much for a theme, so to speak,
0:35:30 > 0:35:34we've gone more for just a clean, elegant-looking structure.
0:35:34 > 0:35:36Lauren's going to be making a sugar flower.
0:35:36 > 0:35:38Jonathan's going to be making creme patissieres.
0:35:38 > 0:35:41So, who's building the choux?
0:35:41 > 0:35:43It'll be all of us when we come to building it.
0:35:43 > 0:35:44So stress on everyone?
0:35:44 > 0:35:47- Stress on everyone.- See you guys. - Thank you very much, chefs.
0:35:47 > 0:35:49Maybe we need whisk again a little bit,
0:35:49 > 0:35:51- but I think it's OK.- OK.
0:35:51 > 0:35:53Stefan's team have slipped from first to second place,
0:35:53 > 0:35:56so are pinning all their hopes on Maxim.
0:35:56 > 0:35:59We've all got pressure, but I think Maxim is definitely under pressure
0:35:59 > 0:36:01because it's his baby. This is something he's done before.
0:36:01 > 0:36:03He's done some brilliant croquembouches,
0:36:03 > 0:36:06so he's leading us, really, so we are relying on him a lot today.
0:36:06 > 0:36:10Maxim's ode to amour has a choux wheel, sugar work,
0:36:10 > 0:36:11and even a happy couple,
0:36:11 > 0:36:14all stacked on nougatine and pastillage sugar rings
0:36:14 > 0:36:15and three tiers of choux buns
0:36:15 > 0:36:18filled with white, blonde, and dark chocolate.
0:36:18 > 0:36:21Trying to be focused with my best for my team to win.
0:36:21 > 0:36:24And I thought, let's see.
0:36:24 > 0:36:27But it's OK. I signed for that, so, you know.
0:36:33 > 0:36:35Thank you. All right now, yeah.
0:36:35 > 0:36:38Last place Mark's team have planned one of the largest showpieces
0:36:38 > 0:36:41in the history of Creme De La Creme.
0:36:41 > 0:36:42Guys, don't drop the table, yeah?
0:36:42 > 0:36:44Don't want to break it, obviously.
0:36:44 > 0:36:46In last night's golden hour,
0:36:46 > 0:36:49they made eight giant decorative sugar slabs,
0:36:49 > 0:36:52but plan to make another eight in the next three hours.
0:36:53 > 0:36:55Tim's getting the sugar ready to start casting again.
0:36:55 > 0:36:57We've got loads of sugar to cast.
0:36:57 > 0:37:00Our showpiece is basically built on a pyramid.
0:37:00 > 0:37:02That's the, sort of, thought behind it.
0:37:02 > 0:37:05So hopefully we'll have some nice pyramids standing up by the end.
0:37:05 > 0:37:09Mark's edible nod to ancient Egypt will have six sugar plinths
0:37:09 > 0:37:10with nougatine lids,
0:37:10 > 0:37:12supporting pyramids of choux buns
0:37:12 > 0:37:16filled with vanilla creme patissiere and a peach gel.
0:37:16 > 0:37:19All crowned with a giant sugar work letter C and flowers.
0:37:19 > 0:37:22So, that's an interesting piece of sugar.
0:37:22 > 0:37:25Yes, it's like a plinth to hold up some of the croquembouche.
0:37:25 > 0:37:28Is there any issue that you're worried about?
0:37:28 > 0:37:29Getting finished, I think.
0:37:29 > 0:37:32We struggle a little bit because we come from the bakery trade,
0:37:32 > 0:37:34we've probably got more time to do things,
0:37:34 > 0:37:36and I find our biggest problem is speed.
0:37:36 > 0:37:39We've got all day to make things in the bakery.
0:37:39 > 0:37:40Right, so, that's ready to go.
0:37:40 > 0:37:42Creme pats are on.
0:37:44 > 0:37:48I'm just making the creme diplomats to go inside the choux.
0:37:48 > 0:37:49We set the creme pat last night
0:37:49 > 0:37:52and then I'm just finishing it today with a bit of cream.
0:37:52 > 0:37:57If you overwhip your cream, it goes a bit hard and it's not nice.
0:37:57 > 0:38:00I'm in charge of the praline flavoured pastry cream.
0:38:00 > 0:38:02And then we're going to do a caramel flavoured pastry cream, as well.
0:38:02 > 0:38:06The praline's quite strong in it and the caramel should be quite strong,
0:38:06 > 0:38:08but we're going to put some sea salt in the caramel, as well.
0:38:08 > 0:38:10Just to balance the sweetness.
0:38:10 > 0:38:13Reece, Stefan, and Laurian all made sure their teams got a head start
0:38:13 > 0:38:16on their fillings during yesterday's golden hour.
0:38:22 > 0:38:24Has it come up yet to temperature?
0:38:24 > 0:38:26But Mark and the boys ran out of time...
0:38:26 > 0:38:28Keep stirring it.
0:38:28 > 0:38:31..so are having to make their choux fillings from scratch.
0:38:31 > 0:38:32It's just, yeah, taking forever,
0:38:32 > 0:38:35because of the amount we've got in there. It's just...
0:38:35 > 0:38:38We need it nice and thick before we can put it into that tray
0:38:38 > 0:38:39and get it cooled down.
0:38:39 > 0:38:41But, yeah, it needs to thicken up.
0:38:43 > 0:38:45Don't scramble it.
0:38:45 > 0:38:48- That needs to get in the blast chiller.- When it's ready.- Yeah.
0:38:48 > 0:38:50You want this quite firm.
0:38:50 > 0:38:53If it's too warm, it's just going to melt everywhere.
0:38:53 > 0:38:57Every minute the creme patissiere has to chill
0:38:57 > 0:39:00will delay the filling of the choux and the croquembouche construction.
0:39:02 > 0:39:04Chefs, you've had one hour.
0:39:04 > 0:39:06You have two hours left.
0:39:06 > 0:39:09Do you want this back down to 140?
0:39:09 > 0:39:11Yes, please. You can close the oven as well, please.
0:39:11 > 0:39:13Oui.
0:39:14 > 0:39:18That is a nougatine. Almond, fondant, and glucose.
0:39:18 > 0:39:21Without the firm foundation of a well-baked nougatine...
0:39:21 > 0:39:23Thibault is going to be on the nougatine.
0:39:23 > 0:39:27..the croquembouche will sag or even collapse.
0:39:27 > 0:39:29We've got some sesame brittle, as well.
0:39:29 > 0:39:31Just a bit of texture.
0:39:31 > 0:39:33The nougatines could be a bit darker, but...
0:39:33 > 0:39:35It's not even caramel, it's clear.
0:39:35 > 0:39:38Might have to put it back through the oven just a little bit.
0:39:38 > 0:39:41Warm it up just enough, it'll take that extra bit of moisture away.
0:39:41 > 0:39:43Just pray to the gods, right?
0:39:43 > 0:39:46We're going to get the caramel turned up for dipping, OK, Maxim?
0:39:49 > 0:39:50Maxim?
0:39:52 > 0:39:54The colour...
0:39:54 > 0:39:57Maybe could have been a bit darker, but we don't want it too dark.
0:39:57 > 0:39:59Um...
0:40:00 > 0:40:05I'm just filling five rows of white chocolate diplomat.
0:40:05 > 0:40:07And then dark chocolate diplomat.
0:40:08 > 0:40:10It is really important to fill the choux properly,
0:40:10 > 0:40:12because otherwise they could collapse.
0:40:12 > 0:40:14Gel in, plenty of it.
0:40:14 > 0:40:16- Tim likes his peach.- I do.
0:40:16 > 0:40:20I think we'll start calling him Peachy Tim, I think, when we finish.
0:40:20 > 0:40:23I'm just judging it when it starts to feel a bit heavy.
0:40:25 > 0:40:2719.
0:40:27 > 0:40:29- 14.- We've got a little tinker there.
0:40:29 > 0:40:31- Watch out.- Thank you very much.
0:40:31 > 0:40:33She does not miss anything, does she?
0:40:33 > 0:40:35Can't hide nothing.
0:40:37 > 0:40:41She is a perfectionist, so we all strive to be perfectionist, as well.
0:40:41 > 0:40:4223...
0:40:44 > 0:40:4523 and 15.
0:40:45 > 0:40:47it is a lot of difference, huh?
0:40:47 > 0:40:50And because your choux is very uneven, as well.
0:40:50 > 0:40:52Oh, this is eight grams!
0:40:52 > 0:40:54Oh, my word!
0:40:54 > 0:40:55This is so light.
0:40:55 > 0:40:58That is pretty light, that's cos it is empty.
0:41:00 > 0:41:02Hi, Mark. A lot of things boiling.
0:41:02 > 0:41:05Yes, well, our construction has a lot of boiled sugar.
0:41:05 > 0:41:07- And all these are...- Parts.
0:41:07 > 0:41:08- Who designed that?- Me.
0:41:08 > 0:41:11So, it's my fault. If it goes wrong it's my fault.
0:41:11 > 0:41:14OK, and on schedule, no digits been sliced off?
0:41:14 > 0:41:17- Not yet, no.- Right, OK. - I think it'll be more burns today
0:41:17 > 0:41:20- because we're not using many knives today.- Right, is that the plan?
0:41:20 > 0:41:22- Yeah.- Right, OK.
0:41:25 > 0:41:27Laurian's team, they look in their comfort zone.
0:41:27 > 0:41:29I really like the way they make the choux
0:41:29 > 0:41:32all very even in size as well. They haven't cracked.
0:41:32 > 0:41:35They are doing their coconut, the passion,
0:41:35 > 0:41:38and the chocolate. All these flavours work together really well.
0:41:38 > 0:41:40Maxim, do you want to just double-check these first ones?
0:41:40 > 0:41:43- If you've got time. - What about Stefan's team?
0:41:43 > 0:41:45I see that Maxim is struggling.
0:41:45 > 0:41:46You push a little bit.
0:41:46 > 0:41:50- OK.- Wait. If you don't push, it goes on the bottom.
0:41:50 > 0:41:53- Push a little bit.- Everybody's on Maxim, what to do next,
0:41:53 > 0:41:55- what to do next? - He needs to be able to go.
0:41:55 > 0:41:58It is a team competition, not a one-person competition.
0:41:58 > 0:42:00Reece's team.
0:42:00 > 0:42:03- First of all, I think the choux is very uneven.- Yeah.
0:42:03 > 0:42:06And the nougatine is very, very light.
0:42:06 > 0:42:08Yeah. That definitely is a concern,
0:42:08 > 0:42:10- because that's going to taste of sugar and not of caramel.- Yeah.
0:42:12 > 0:42:16- Mark?- I'm a bit worried when I look at their choux, it's very irregular.
0:42:16 > 0:42:18- The design, also. - It looks very heavy.
0:42:18 > 0:42:19It looks very chunky.
0:42:19 > 0:42:21It looks very outdated.
0:42:21 > 0:42:24- Well, we've got a recurring story there.- Yeah.
0:42:24 > 0:42:27And they are doing your favourite flavour, peach.
0:42:27 > 0:42:29Hopefully, keep our fingers crossed.
0:42:29 > 0:42:30- A little fresher. - The taste will be there.
0:42:33 > 0:42:35Chefs, you have one hour left.
0:42:35 > 0:42:3760 minutes left.
0:42:37 > 0:42:40Keep going, guys, keep going, keep going, keep going.
0:42:40 > 0:42:42In two minutes all the choux is ready to start building, Maxim, OK?
0:42:42 > 0:42:44- Two minutes?- Yeah, two minutes.
0:42:44 > 0:42:46So, we're just starting to build our croquembouche.
0:42:46 > 0:42:48So our layers of nougatine.
0:42:48 > 0:42:50Dipping the choux into the liquid caramel,
0:42:50 > 0:42:52and then just sticking them round the sides.
0:42:52 > 0:42:53The idea is to link all the profiteroles
0:42:53 > 0:42:56like you were building with bricks.
0:42:56 > 0:42:58Just like being a builder.
0:42:58 > 0:43:01Unless every row of choux is perfectly level...
0:43:01 > 0:43:02Consistency.
0:43:02 > 0:43:04..the higher they build,
0:43:04 > 0:43:07the more the team's structures will begin to lean,
0:43:07 > 0:43:09and their showpieces could topple.
0:43:09 > 0:43:12Nothing wrong, everything can be repaired.
0:43:12 > 0:43:16- Just one choux doesn't- BLEEP- me off.
0:43:18 > 0:43:19Something wrong with this.
0:43:19 > 0:43:23It's warped. It hasn't set enough before I picked it up.
0:43:23 > 0:43:25So we just see a little bit of a warp here
0:43:25 > 0:43:26at the bottom, same on this side.
0:43:28 > 0:43:31Mmmm, fishy!
0:43:38 > 0:43:40- It's here, no? It's at the back, no?- Yeah, it's at the back.
0:43:40 > 0:43:43We're in a very tricky little situation now, so...
0:43:43 > 0:43:45The joints won't fit together.
0:43:46 > 0:43:48HE SIGHS
0:43:55 > 0:43:59- Are you all right?- No.
0:43:59 > 0:44:02It hasn't set long enough. This should have been done last night.
0:44:04 > 0:44:07So, for this challenge I think it was important to have sugar work
0:44:07 > 0:44:10in this challenge. It's just a classic way of garnishing.
0:44:10 > 0:44:12It's really elaborate, it shows off a lot of skills.
0:44:14 > 0:44:16We're pulling our sugars. We're taking a bit of a risk, but
0:44:16 > 0:44:18we're going for a real wow factor on the sugar element
0:44:18 > 0:44:20of the pulled flowers and the ribbons today.
0:44:24 > 0:44:27- Done?- Yeah, it's not as good as practice, but...
0:44:27 > 0:44:30No, but we have to go with the flow.
0:44:32 > 0:44:34Stick, stick, stick, stick, stick, stick.
0:44:34 > 0:44:36Cut here, cut here.
0:44:36 > 0:44:38- Where? Just in half? - OK, give me them.
0:44:38 > 0:44:40It's OK, thank you.
0:44:47 > 0:44:49It'll be a ribbon if I can do it.
0:44:49 > 0:44:51It's a long time I didn't do it.
0:44:51 > 0:44:52I tried it one time this week.
0:44:52 > 0:44:54Let's go, go, go, go.
0:44:55 > 0:44:57Over here. Over.
0:44:59 > 0:45:01Down.
0:45:01 > 0:45:03Don't press it, just let it sit.
0:45:04 > 0:45:08I try my best, but I really am not expert at that, really not.
0:45:12 > 0:45:15- I'm going to slide it. Two, three, go.- Oh, my God.
0:45:22 > 0:45:24My finger.
0:45:24 > 0:45:25Oooh! OK.
0:45:28 > 0:45:31I've just got a little breakage here that's causing a few issues.
0:45:31 > 0:45:34We're running out of time, so we've just got to get it together.
0:45:34 > 0:45:36Croquembouche is really something
0:45:36 > 0:45:39I really don't like. I did two, and it fall down.
0:45:40 > 0:45:44- I told you that, Stefan?- No, you didn't tell me that, Maxim.- OK.
0:45:46 > 0:45:48I'm used to writing with chocolate,
0:45:48 > 0:45:51so it's a bit more difficult to write with something
0:45:51 > 0:45:53- you're not used to writing with. - If I was you, I'd start...
0:45:53 > 0:45:55Do you want me to stop?
0:45:55 > 0:45:57Yeah, because you need to do the corner first
0:45:57 > 0:45:58before doing the centre.
0:45:58 > 0:46:00Why? Because if you do the corner, it'll give you the line.
0:46:00 > 0:46:02- You don't need to go out. - What, this one?
0:46:02 > 0:46:06- Yeah. Do you know what I mean? - Yeah.- Be careful.
0:46:06 > 0:46:08- You didn't say. Sorry.- Gently.
0:46:13 > 0:46:15If you go over that side, tell me when it's straight.
0:46:17 > 0:46:20- You have to be careful walking around this table, yeah?- I know.
0:46:22 > 0:46:23Cherish, do you have to stand there?
0:46:29 > 0:46:30Here.
0:46:30 > 0:46:33That's it. That does look so unstable.
0:46:33 > 0:46:35I'm just going to have to hold it. Assembled it slightly wrong.
0:46:35 > 0:46:37We've just put it too far over.
0:46:50 > 0:46:53Holding now. Looks like what it's supposed to be, so...!
0:46:58 > 0:46:59OK?
0:47:00 > 0:47:02If you go around that way. You go that way.
0:47:02 > 0:47:04Got to go this way.
0:47:11 > 0:47:13OK, we need to make the decision whether we take that off.
0:47:13 > 0:47:16But I don't think we'll be able to take it off without ruining it.
0:47:16 > 0:47:18- How long have we got left? - About five minutes.
0:47:18 > 0:47:22- So, we need to get the flower on. - OK, we'll get the flower on first.
0:47:23 > 0:47:25Little triangles.
0:47:25 > 0:47:27They go inside, they go inside.
0:47:27 > 0:47:29- I've messed it up massively. - No, you haven't.
0:47:29 > 0:47:31- We've all- BLEEP- messed it up.
0:47:37 > 0:47:39Put a little bit of sugar on, melt it or not?
0:47:39 > 0:47:41Not in three minutes, no, I'm not a magician.
0:47:45 > 0:47:47Chefs, you have one minute left.
0:47:47 > 0:47:50Just 60 seconds left.
0:47:50 > 0:47:53Can we have another three hours?
0:47:53 > 0:47:55Just hold it until the last second, all right?
0:47:55 > 0:47:57This is going to fall through.
0:47:57 > 0:47:59Do you want me to stick, like, a few on here?
0:47:59 > 0:48:02Yeah, yeah, that's perfect, all the way around, yeah.
0:48:02 > 0:48:06- Do you want these on?- Yeah, we need that extra little bit of height.
0:48:08 > 0:48:11- Be careful.- Jesus, I'm definitely retiring after this.
0:48:13 > 0:48:16And please step away from your showpieces.
0:48:16 > 0:48:18I did it.
0:48:18 > 0:48:19Everyone just be really careful.
0:48:22 > 0:48:25Good job, guys, well done.
0:48:30 > 0:48:33Four colossal croquembouche showpieces
0:48:33 > 0:48:35made in just four hours.
0:48:38 > 0:48:39Overall I think we're proud of that.
0:48:39 > 0:48:42- I think it's beautiful.- We did it. - Well done, mate.
0:48:58 > 0:49:01- Jesus, the amount of work the baker's done.- BLEEP,- yeah.
0:49:01 > 0:49:06Each epic dessert will now be judged by Cherish and Benoit.
0:49:06 > 0:49:10So, Laurian's team, congratulations for completing your croquembouche.
0:49:10 > 0:49:13- Your crunch in the mouth...- Yes, good.- ..I believe is this English.
0:49:13 > 0:49:15Maybe stick with croquembouche.
0:49:15 > 0:49:19The first look of it from far, there is a height, there is a wow effect.
0:49:19 > 0:49:22The spiral effect, it takes a little bit of skill
0:49:22 > 0:49:25to stick all three different flavours in line,
0:49:25 > 0:49:28but I'm not convinced about the last element here,
0:49:28 > 0:49:31just to give the height you put a pole, slightly bent.
0:49:32 > 0:49:34You've made the effort of making two nougatines.
0:49:34 > 0:49:37A flaked almond and one that is sesame.
0:49:39 > 0:49:41The nougatine sesame, no.
0:49:41 > 0:49:42Not good. It's not cooked enough.
0:49:42 > 0:49:44It sticks to my teeth.
0:49:44 > 0:49:46It is a little bit under.
0:49:46 > 0:49:48The other one, no problem.
0:49:52 > 0:49:54Really liked the way you fill your choux,
0:49:54 > 0:49:57because if you do not fill the air pocket up completely
0:49:57 > 0:49:59it's a no-no for me.
0:50:00 > 0:50:02I would like more coconut.
0:50:02 > 0:50:04But the flavour tastes of coconut.
0:50:04 > 0:50:07We will move to the next one, the chocolate.
0:50:07 > 0:50:09The chocolate is powerful.
0:50:09 > 0:50:11Bam. Is that the special chocolate you chose?
0:50:11 > 0:50:13It's a special chocolate with passion fruit skin,
0:50:13 > 0:50:16so you get that little bit of passion fruit into it as well.
0:50:16 > 0:50:19- Which links...- The three together.
0:50:19 > 0:50:21It works. Very strong.
0:50:21 > 0:50:23Very chocolate. But interesting.
0:50:23 > 0:50:26The chocolate is really, really beautiful for me.
0:50:26 > 0:50:29The passion fruit. Oh!
0:50:29 > 0:50:30Very sharp, too sharp.
0:50:30 > 0:50:34- It's quite powerful.- It is a good flavour, but it's killing me.
0:50:34 > 0:50:37I shouldn't say it's killing me, because I'm alive, but it's really,
0:50:37 > 0:50:38really, really, really sharp.
0:50:53 > 0:50:54Talk us through the idea.
0:50:54 > 0:50:57What better way to say I love choux than with a croquembouche.
0:50:57 > 0:50:59THEY CHUCKLE
0:50:59 > 0:51:01Fantastic. It's excellent.
0:51:01 > 0:51:04The theme of this, obviously, as you can see is love.
0:51:04 > 0:51:07We wanted to have something that was elegant yet structurally sound.
0:51:07 > 0:51:10Massive, sort of, kudos to Maxim for this challenge
0:51:10 > 0:51:12because he's really, sort of, taken the reins on this.
0:51:12 > 0:51:14But you put a lot of stress on him,
0:51:14 > 0:51:17because every move you make, you asked him, she asked him,
0:51:17 > 0:51:20there is a lot of stress on you.
0:51:20 > 0:51:22Elegant? Not too sure.
0:51:22 > 0:51:24Bit heavy-handed. Even the bride and the groom,
0:51:24 > 0:51:27it doesn't show me finesse.
0:51:27 > 0:51:29OK, shall we give it a taste? Ooh!
0:51:32 > 0:51:34Nougatine, overall an OK job.
0:51:38 > 0:51:40There's little gaps inside.
0:51:40 > 0:51:44When I saw you piping it, some you piped very fast,
0:51:44 > 0:51:45some you took a bit more time to pipe.
0:51:45 > 0:51:49Straight away, that tells me there would be gaps.
0:51:49 > 0:51:52Flavour-wise, I really enjoyed the chocolate one.
0:51:52 > 0:51:55The white chocolate, it's tasting white chocolate, if you like that.
0:51:55 > 0:51:59The blonde chocolate for me is a little bit lost in the middle.
0:51:59 > 0:52:01It's very generic for me.
0:52:01 > 0:52:02Does it excite me?
0:52:02 > 0:52:04- I'm not too sure.- Today you struggled a little bit more.
0:52:17 > 0:52:19So, Mark, how's your day been?
0:52:19 > 0:52:22Tough. We've poured too much sugar, there's too much sugar pouring,
0:52:22 > 0:52:25- and it slowed us down. - Compared to the last challenge,
0:52:25 > 0:52:27you pushed yourself to the maximum.
0:52:27 > 0:52:30It is big, it is grand, and it is enormous.
0:52:30 > 0:52:33However, it can be just a touch more refined.
0:52:33 > 0:52:35And it's a C for croquembouche?
0:52:35 > 0:52:37No, that's a C for Cherish.
0:52:37 > 0:52:39- Oh, sweet.- I'm so touched.
0:52:39 > 0:52:41- Shall we taste?- I'm going to start with the nougatine.
0:52:44 > 0:52:46Which tastes like nougatine.
0:52:46 > 0:52:49It's cooked properly. You've got that caramel effect. So, yeah.
0:52:49 > 0:52:53Because of the irregular shapes that the choux have formed,
0:52:53 > 0:52:56I think you struggled to put some of the filling in.
0:52:56 > 0:53:00So, I'm going to eat the one that you filled very well.
0:53:00 > 0:53:02Could I check with you, where is the...
0:53:02 > 0:53:06- Peach gel.- I ran out of the peach gel, I got 100 out,
0:53:06 > 0:53:09so they may be on there and not on the plate.
0:53:09 > 0:53:11I'm going to judge according to what I taste.
0:53:11 > 0:53:13I could not taste the vanilla in there.
0:53:13 > 0:53:16I think it's because of the bitterness of the caramel.
0:53:16 > 0:53:19The caramel you've glazed your choux with is fairly strong.
0:53:19 > 0:53:20Slightly overcooked, isn't it?
0:53:20 > 0:53:23Slightly overcooked, so you've got a lot of bitterness.
0:53:23 > 0:53:26Having said that, the cream inside is balancing it out,
0:53:26 > 0:53:29but no peach gel, so there's no peach flavour there.
0:53:40 > 0:53:44Reece, perhaps you'd like to explain to us all whether the copper piping
0:53:44 > 0:53:46is actually part of the original design, or...
0:53:46 > 0:53:49No, no, the copper pipe isn't part of the original design,
0:53:49 > 0:53:51it's just there to support it.
0:53:51 > 0:53:53You know, we can judge the work,
0:53:53 > 0:53:56but obviously part of the brief is also for a croquembouche to stand.
0:53:56 > 0:54:00- Of course.- You will have to take the pipes and the structure out,
0:54:00 > 0:54:01which is not meant to be eaten.
0:54:01 > 0:54:04- Of course.- Well, it needed to be extravagant.
0:54:04 > 0:54:06It works for me.
0:54:06 > 0:54:08It's clearly not conventional.
0:54:08 > 0:54:11And the flower, this is a beautiful flower, well done.
0:54:11 > 0:54:14- Thank you.- One of the issues you've got with your structure
0:54:14 > 0:54:17is the fact that your nougatine is undercooked.
0:54:17 > 0:54:18And it's not going to be as strong.
0:54:18 > 0:54:23So, therefore, you've got the cave down effect, which happened here.
0:54:23 > 0:54:27My heart was pumping, my blood pressure went right up to the roof.
0:54:27 > 0:54:30But overall effect, it is really well done.
0:54:30 > 0:54:32And I think all the hard work has paid off.
0:54:32 > 0:54:35So, what do we think of the taste?
0:54:35 > 0:54:37Well, the nougatine is not caramelised enough,
0:54:37 > 0:54:40so it's just sugar, basically, and a bit of flaked almond.
0:54:43 > 0:54:44Beautiful filling.
0:54:44 > 0:54:48There is salt, there is caramel, and with the excess of sugar around,
0:54:48 > 0:54:50well, it helps a little bit.
0:54:50 > 0:54:52I really like the salted caramel.
0:54:52 > 0:54:53But I can't taste the praline.
0:54:53 > 0:54:57You could have piped just pure praline paste
0:54:57 > 0:54:59into the choux with the filling.
0:54:59 > 0:55:02That will enhance and take your choux to the next level.
0:55:02 > 0:55:05I'm just going to disagree with you, because I love the praline flavour,
0:55:05 > 0:55:07it was absolutely gorgeous.
0:55:07 > 0:55:10The moment of truth, don't you think?
0:55:10 > 0:55:12- Yeah.- Guys... - It could all stay up.
0:55:12 > 0:55:15Uh-uh-uh-uh... You have to let it go, guys.
0:55:15 > 0:55:17If you remove the putty from down here.
0:55:20 > 0:55:23THEY LAUGH AND APPLAUD
0:55:23 > 0:55:27Bon. I don't know how long this will last for, obviously,
0:55:27 > 0:55:29but it is holding.
0:55:29 > 0:55:31Don't jog up and down too much.
0:55:31 > 0:55:33- It is holding.- Well done.
0:55:33 > 0:55:36Congratulations. We're going to tiptoe over here now.
0:55:36 > 0:55:38Yeah, I think I might have a sit down.
0:55:44 > 0:55:46For the showpiece, 60 points are available.
0:55:46 > 0:55:48Once added to yesterday's points,
0:55:48 > 0:55:51the team with the lowest overall score
0:55:51 > 0:55:52will have to leave the competition.
0:55:53 > 0:55:55It's going to be tight.
0:55:56 > 0:55:57It's going to be really tight.
0:56:01 > 0:56:04So, the team in first place,
0:56:04 > 0:56:10the judges awarded you 39 points out of 60,
0:56:10 > 0:56:13giving you a combined total of 69 out of 100.
0:56:13 > 0:56:15It's Laurian's team,
0:56:15 > 0:56:18congratulations, you are through to the next round.
0:56:23 > 0:56:24And the team in second place.
0:56:26 > 0:56:31The judges have awarded you 45 points out of 60,
0:56:31 > 0:56:33giving you a combined total of 65 out of 100,
0:56:33 > 0:56:36congratulations to Reece's team.
0:56:36 > 0:56:39You also are through to the next round.
0:56:44 > 0:56:47Which means there is only one place left
0:56:47 > 0:56:51and it's between Stefan's team and Mark's team.
0:56:52 > 0:56:54In no particular order,
0:56:54 > 0:56:59Stefan's team, the judges awarded you 31 points out of 60,
0:56:59 > 0:57:03giving you a combined total of 53 out of 100.
0:57:03 > 0:57:05And Mark's team, the judges awarded you...
0:57:07 > 0:57:08..15 points out of 60,
0:57:08 > 0:57:12giving you a combined total of 28 points out of 100.
0:57:12 > 0:57:17So that means, sadly, it is Mark's team who will be leaving us tonight.
0:57:19 > 0:57:22Come on, guys. It's been really a pleasure.
0:57:22 > 0:57:24Give me a hug because, you guys, I'm going to miss you.
0:57:24 > 0:57:27- I'm going to miss you seriously when I say that.- I'll miss you too.
0:57:27 > 0:57:30Great journey, sad to... sad to be going home.
0:57:30 > 0:57:32We've given it our best shot, I feel.
0:57:32 > 0:57:34There are a few things that went wrong.
0:57:34 > 0:57:37- We'll know for next time.- Yeah, we'll know for the next time.
0:57:37 > 0:57:40- Yeah, we're already talking about next time, so.- Already, yeah.
0:57:40 > 0:57:43It's not fair to give all the pressure on this guy.
0:57:43 > 0:57:44- I know, I know.- It's not fair.
0:57:44 > 0:57:47Now we've got a long, hard week in front of us,
0:57:47 > 0:57:49where we need to really practice, practice, practice.
0:57:49 > 0:57:52Next week, if we finish third, game over,
0:57:52 > 0:57:54and we know we need to be scoring a lot higher
0:57:54 > 0:57:56if we want to get through to the semifinal.
0:57:56 > 0:57:57Thanks.
0:57:57 > 0:58:00Plus bon. Much better.
0:58:00 > 0:58:04I genuinely thought it was a mistake when they announced us
0:58:04 > 0:58:07as second place. I think that just shows how much it means to us.
0:58:07 > 0:58:09To see these guys, they lit up as well.
0:58:09 > 0:58:11So, you know, it means an incredible amount.
0:58:13 > 0:58:16Third position last weekend, finishing first today,
0:58:16 > 0:58:17so it's fantastic.
0:58:19 > 0:58:21He's happy.
0:58:21 > 0:58:25Next time on Creme De La Creme...
0:58:25 > 0:58:27- The teams fight...- You don't need to be strong if you have a technique.
0:58:27 > 0:58:30- ..for a place in the semifinals. - We need to go, we need to go.
0:58:30 > 0:58:34Viennoiserie is the very French core of the pastry world.
0:58:35 > 0:58:36Think out of the box.
0:58:36 > 0:58:38Don't film the first one, it always goes wrong.
0:58:38 > 0:58:43I would love to see a chocolate showpiece to lift off planet Earth.
0:58:43 > 0:58:45- Don't move too much.- To the sky.
0:58:45 > 0:58:46Why did that whole piece just move?
0:58:46 > 0:58:49- Oh,- BLEEP!