Episode 5 Bake Off Creme de la Creme


Episode 5

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Transcript


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Hello and welcome to Bake Off Creme De La Creme.

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We're in our second set of heats,

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there are four remaining teams who are about to go head-to-head

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to-head-to-head

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as their skills are tested to the absolute furthest limit and beyond

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in our bid to find out who is the creme de la creme

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and who is mere creme.

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Last time our second group of five teams embarked on

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the toughest pastry competition of their careers.

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-Oh! Oh, my God.

-Just relax. Are you all right?

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BLEEP!

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Mark's team of Master bakers...

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Oh!

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..drew first blood...

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-Has he cut himself?

-..and not in a good way.

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We're a man down.

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Stefan's team of rising young stars triumphed.

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Oh, my God!

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But the first of the new batch to be sent home were Jenny's team.

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Maybe we'll return next year, you never know.

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In tonight's heat...

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..there's just 120 minutes...

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Everyone seems to be slightly more manic.

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..to perfect 288 petit gateaux.

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Can we have another three hours?

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And a spectacular showpiece challenge...

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Cherish, do you have to stand there?

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..that features the most precarious constructions...

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Just hold it until the last second.

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..the competition has ever seen.

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I've never sweated so much in my life.

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The four remaining teams are about to face two fiendishly difficult

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challenges worth a total of 100 points.

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And whoever scores the least will have to leave the competition.

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What's more, their first challenge will be

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the fastest they've faced so far.

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Good morning, chefs. As is now traditional,

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we kick off today with the miniature challenge.

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Benoit, what kind of petit gateaux have you chosen today?

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Well, chefs, I would like you to take your own interpretation

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of the Petite Charlotte.

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It consists of a bavarois cream or mousse

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surrounded with lady fingers.

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We would like you to take that seemingly simple dessert

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to an extravagant and elaborated one.

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-Cherish?

-I would like you to make 36 shaped macarons.

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I would like you to unleash your imagination.

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It can be any shape that you like, but it must not be round,

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and it also has to be hand-piped.

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It's all about precision, precision, precision.

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Precisely.

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You have two hours and your time starts...now.

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Voila.

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-Is it plugged in?

-Yes.

-Good man.

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Two batches of 36 identical petit gateaux in just two hours.

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Two hours isn't very long.

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You can feel how quick everyone's moving today.

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A challenge not made any easier by the fact that one of them

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is an intricate dessert, said to be named by a French patissier

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after Queen Charlotte, wife of the famously barmy King George III.

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We are testing another technical recipe,

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which every pastry chef should know, the lady finger.

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You can't manage the texture of your mixture and then everything goes

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soft and you lose all the definition of your lady fingers.

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But also, we said extravagant, so you need to work your flavours,

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you need to work your textures.

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For me, if I had my team to do this two hour challenge,

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it will be difficult but not impossible.

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Impossible is not French.

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In the black kitchen...

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We need sponge, OK? That's the priority, OK?

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are Maxim, Lauren, and team captain, Stefan.

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So, for our Petite Charlottes we're doing blueberry and violet

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and we're redesigning it a little bit,

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so we're actually wrapping the sponge around the outside.

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To save time, rather than creating individual lady fingers,

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Stefan's team are making bands of sponge,

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which they'll cut to fit around the Petite Charlotte.

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There's only two hours for this challenge,

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so it's a little bit of a different way of doing it.

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Benoit just mentioned that he wants to reinvent it.

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Reinvention has been key to Stefan's cooking since way back when.

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My mum was an amazing cook,

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my grandmother was a really amazing cook,

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and I started cooking as a hobby.

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I am a self-taught chef,

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and I decided to actually turn that into a career.

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I found myself in a kitchen where they weren't that fussed

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about making fresh desserts. I started teaching myself,

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started putting desserts on the menu.

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In just four years Stefan's talent for reinvention landed him the role

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of head pastry chef for one of Leeds' most prestigious restaurants.

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I get the opportunity now to put my own stamp on a lot of the desserts

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with Lauren and Maxim, but I think it's one thing

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to produce a beautiful dessert in your own kitchen,

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it's another entirely to do it in a competition.

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Stefan's reinvented Petite Charlotte will see

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a set blueberry bavarois

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with a blueberry, raspberry and violet liquid centre,

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covered in a violet glaze

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and wrapped in bands of lady finger sponge.

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Hi, Stefan. Congratulations on winning last week.

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-Thank you very much.

-How is everything going?

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-On schedule currently.

-Right.

-So we just need to push, push, push.

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So, Lauren's just doing some beautiful little flowers there

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to decor the Charlotte. Maxim, obviously on turbo mode as always.

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-He's...

-Actually he's normally like watching someone on fast forward.

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-Exactly.

-So, today, he's actually just a sort of blur.

-Yes.

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'It's not just Stefan who will be relying on long lengths

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'of lady finger sponge.'

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So we're going to cut them in strips and then after that

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we'll wrap it around the rings.

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This is something I used to do as an apprentice,

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so I've done it for quite a few years now.

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Laurian's passion for pastry was ignited some 11 years before

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his apprenticeship even began.

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I fell in love when I was five years old.

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I went for a school trip into the local bakery

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and came out and I just said, that's what I wanted to do.

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And I think because I wasn't probably the best at school,

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this is something I could be good at, and I think that,

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kind of, made me feel a lot better about myself.

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The love of Laurian's life has resulted in his own patisserie in

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his adopted Cardiff where he employs team-mates Thibault and Jeremy.

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They've developed a Petite Charlotte with chopped Kirsch-soaked cherries,

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Morello cherry cremeux, champagne bavarois,

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and strips of lady finger sponge

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featuring another of Laurian's less than everyday flavours.

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We're making a green tea sponge.

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I love to use matcha green tea.

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I like the balance of salty and sweet and bitter and acid

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and makes you want to eat it now, don't it?

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When it comes to flavour...

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Might need some more raspberry puree.

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..Reece's team have a different approach.

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So, our Petite Charlotte is a little take on English country gardens.

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We're using raspberry, rose, and lychee.

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I don't think they're safe flavours.

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We want these flavours to really stand out in a simple dessert.

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Reece's love of simplicity has been the secret of his success.

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I think my style of pastry is quite clean.

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I don't like to mess about too much with flavours.

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If you're producing something that has raspberry in it,

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you need to taste the raspberry.

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His straightforward style saw him become one of the youngest

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head pastry chefs in the country at just 23.

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He now works at the 5-star Grove Hotel in Hertfordshire

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with Lauren and Jonathan.

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I know I'm very fortunate to be where I am at such a young age.

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I've worked with some good people and they've given me some great opportunities,

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so I want to make them proud throughout this competition.

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His simple Petite Charlotte has a rose, lychee and raspberry bavarois,

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a raspberry coulis, and raspberry lady finger sponge.

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-Morning, chefs.

-Good morning, chefs.

-How are you?

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-How are you doing today?

-Not too bad.

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I'll be better in two hours.

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You're leaving a little gap between your fingers,

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is that because you're hoping that the sponge is going to expand?

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It'll expand enough that they touch,

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and then we're going to roll them around inside the ring.

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But your sponge is starting to get very shiny.

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Yes, I need to get it in the oven.

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Yes, because it's starting to collapse, isn't it?

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So, how many times have you practised?

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It's very busy, so we're trying to practise as much as we can

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before, after work, during work, cramming it in as much as possible.

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-You've tried it?

-We've tried it.

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I've put on a few pounds this week.

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Even if they're happy with how they've piped their lady fingers...

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OK, I'll put a timer on now, OK?

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..the teams' Petite Charlotte problems are about to get

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a little more grand.

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OK, that's maximum, OK? Max, max, max.

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Unless they've allowed enough remaining time

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for each layer of their fillings to set...

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So, we're just making up the bavarois.

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..even the sturdiest of lady fingers won't be able to prevent

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the dessert from collapsing.

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This is the blueberry bavarois,

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which we're going to pipe into these moulds and start building.

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This is champagne bavarois. Instead of milk we use champagne.

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I think it's a good compromise.

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Maybe you should do that with cereal in the morning.

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This is going straight in the freezer now.

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For speed, Stefan is freezing domes of his bavarois in moulds

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ready for wrapping with the lady fingers.

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OK, let's go, let's go, let's go.

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But Reece and Laurian will have to wait

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until they can line their moulds with baked sponge...

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We're just looking for a firm touch.

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..and then fill them with their bavarois.

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We're talking seconds could be the difference between soft and light

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or crunchy.

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But Mark's team of master bakers may be waiting even longer.

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We're doing a Black Forest Petite Charlotte.

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At the moment I'm just making the fingers

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and Alan's making the shortbread for it.

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If I can just get the...

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Oh! ..frame through.

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Rather than make 36 separate Petite Charlottes,

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Mark and the boys plan to build large desserts in frames

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and then cut them into portions...

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-Ready?

-Same thing. Thanks.

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..before surrounding them with lady fingers -

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288 of them, to be precise.

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So, are you going to do every finger one by one?

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-It's all been piped, yes.

-Hand piped.

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But then you're going to stick them on one by one?

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-Stick them on.

-And I saw that you draw

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-two lines underneath so that you get it precise.

-Two lines. That's it.

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Just for me, just for me.

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You and your ruler!

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Impressing pastry chefs is in Mark's blood.

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Big boots to fill, my father was a multi-award-winning master baker

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himself and I sort of followed in his footsteps, really.

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I got into competitions very young,

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around about the age of 16 I started to compete all over the country.

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I was British champion for wedding cakes and birthday cakes,

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so that's why I was probably chosen to decorate the Royal wedding cake

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for the Duke and Duchess of York.

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I was only 18 at the time, as well,

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so it was a bit of a feather in my cap. I was still at college.

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30 years later, Mark's Black Forest Petite Charlottes

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will marry cinnamon shortbread,

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a sour cherry gel, vanilla bavarois,

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chocolate ganache,

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and chocolate lady fingers.

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It's very tight for time today.

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We've got about three jobs each to do.

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We've got to try and get all the components made.

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I've got to get this in the freezer.

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While Mark's team battles to set layers in their large frames,

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for the rest of the teams...

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We'll take it out of the oven.

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..lady fingers are beginning to tighten their grip.

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OK, so, trim it here, 20cm. 20cm, OK?

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-And we have enough, or no?

-Let's just, I'll count again, you keep doing that.

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We're just putting the sponges into the moulds for the Petite Charlottes.

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THEY SPEAK FRENCH

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Just need to make sure to adjust the size of the strips.

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You want to make sure that they're flush nicely on the side.

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They're really soft, Reece.

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Took them out slightly too early.

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They're usable.

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I don't think it'll get past the judges, but...

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30 seconds would have been a little bit better.

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Why am I sweating so much? Jesus!

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Reece isn't the only captain sweating.

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Just getting out the bavarois for these.

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-I'll get it back in, then.

-Yeah, the gel's moved.

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BLEEP!

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The layers in Mark's team's large frames are taking too long to set.

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If you pop that back in the freezer.

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-The jelly has moved on the first one, Mark.

-Huh?

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The jelly's moved on the first one,

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-so leave the others in for longer, OK?

-It has?

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I think we're struggling a bit. Two hours ain't long, is it?

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Two hours will seem shorter still, given the teams also need to deliver

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36 perfectly shaped and filled macarons.

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Me and macarons, best friends.

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A classic macaron is with crispy exterior,

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chewy and soft interior,

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and with a beautiful, beautiful filling.

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They have to be very well-balanced because macaron itself is sweet.

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I will judge them on how creative they are, how fun is the macaron.

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Having focused on raspberry in their Petite Charlotte...

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-Jonathan, you all right, mate?

-Yes. I'm just going to start piping now.

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..there's no prizes for guessing which fruit flavour Reece's team's

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macarons aim to deliver.

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We're actually using a recipe Jonathan's been working on

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for a long time. That's why he is perfect for this challenge.

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We're calling them bananarons

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because we're shaping them like a banana,

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and then we'll be standing them vertical like a banana split.

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That's if it all goes to plan.

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Jonathan's bananarons will be filled with chocolate ganache

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and a rum and salted caramel liquid centre.

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Each one will stand on a square of tempered chocolate,

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which he'll paint to look like a banana leaf.

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Macarons is something I do love to make.

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I think it's all to do with the piping and getting everything absolutely precise.

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Have a look at the shape will you, please?

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-Just get that real point on the end.

-Yes.

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When it comes to his macarons' shape...

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Six sevens are 42, aren't they?

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..Mark is aiming for something a little more refined.

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We are doing a finger.

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It's hopefully going to look a little gondola.

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Because the macaron comes from Italy.

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Mark's gondola shaped macaron is based on the Venetian cocktail

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the Bellini, with a champagne mousseline and a peach gel.

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And each one will float on a Grand Canal of sesame nougatine.

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-Have you got the champagne in there?

-No, how much do you want?

-80g.

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To impress with flavour, as well as design,

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they've chosen to rely on powerful pre-prepared peach purees

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and champagne syrups.

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What kind of paste have they used?

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Remind me what is inside your macarons.

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So, Bellini, champagne mousseline, peach puree.

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OK. And you're using other the paste, as well?

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-Yes.

-You're using all this?

-Yes.

-OK.

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The shape, I chose an S, I got the idea from an eclair.

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I didn't want to just do a straight shape,

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so I decided to give it a little wiggle action.

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Stefan's simple eclair-inspired macaron

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will rely on a powerful chocolate

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and tonka bean ganache filling,

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topped with chocolate shards

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and whipped white chocolate ganache.

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And Stefan's had another one of his time-saving ideas.

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I normally use French meringue at the restaurant,

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however French meringue macaron,

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you really need to rest overnight in the fridge

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to develop the texture and flavour.

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But in this case, because of the time period,

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we're going for the Italian meringue,

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which should keep it soft and a bit faster.

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Chefs, you have one hour left.

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One hour down, one hour to go.

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The judges will be looking for macarons with crisp shells

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and soft marshmallowy centres.

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HE SPEAKS FRENCH

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It is an elusive texture that requires perfect oven temperature

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and baking time.

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OK, timer, timer, timer.

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I'm going to give it 12 minutes, guys, for the macarons.

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-I'm using the bottom shelves, yes, Reece?

-Yes, use the bottom.

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And the teams will have to gauge it

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whilst also trying to perfect their fillings.

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So, I do the chocolate, and the tonka...

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-The tonka ganache is here.

-That's the ganache ready?

-Ganache ready.

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-Lovely, great.

-You want I put clingfilm on the top?

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No, no, it's OK, we'll keep stirring it,

0:15:310:15:33

make sure we don't over set that ganache, Maxim.

0:15:330:15:35

The French boys from Wales are also making a filling with tonka bean,

0:15:350:15:38

but that isn't quite unusual enough for Laurian.

0:15:380:15:41

Inside we're going to put semi-liquid lemon caramel.

0:15:410:15:44

We're going to bring some acidity in and a bit of bitterness.

0:15:440:15:47

The macaron itself is flavoured with cocoa and studded with hazelnuts.

0:15:470:15:51

It'll be garnished with icing sugar stripes and gold leaf

0:15:510:15:54

and, as well as the liquid lemon caramel filling,

0:15:540:15:57

the tonka bean caramel is another of Laurian's experiments.

0:15:570:16:00

Making a caramel curd...

0:16:000:16:02

-OK.

-..and we'll whip it with the mascarpone,

0:16:020:16:04

and inside we're going to insert lemon caramel to go in.

0:16:040:16:07

So this is all going to go perfectly?

0:16:070:16:09

-I hope so.

-Definitely. Positive thinking!

0:16:110:16:13

So when you bite it you've got the liquid caramel in each

0:16:130:16:15

-centre of this.

-Can you save one for me?

0:16:150:16:19

No, it's 36.

0:16:190:16:21

-No, right, I can't have one.

-Maybe after.

0:16:210:16:23

OK, always after.

0:16:230:16:25

-I'll have a spare Charlotte, if you want.

-Everyone says always after

0:16:250:16:28

and I never get one.

0:16:280:16:29

Chefs, you have 45 minutes left.

0:16:290:16:32

-Right, that's my macarons timer, yes?

-Yes.

-OK, let's test.

0:16:320:16:35

It is a bit manic, just making sure we've got everything on time.

0:16:350:16:38

OK, macarons are ready, guys.

0:16:380:16:40

They should be sort of like set on the top

0:16:400:16:42

and still a bit soft underneath.

0:16:420:16:44

The macarons can't be filled or decorated

0:16:440:16:47

until they're completely cool.

0:16:470:16:49

And while they wait the teams are running out of time

0:16:490:16:52

to fill and set their Petite Charlottes.

0:16:520:16:54

Inside you've got a layer of morello cherry cremeux

0:16:540:16:57

with some crispy pearls coated in green tea chocolate.

0:16:570:17:01

Champagne bavarois, so very boozy.

0:17:010:17:04

It's nice.

0:17:050:17:07

So, I'm just putting the milk crumb in, which is the base,

0:17:070:17:10

and then the bavarois is going to go on top of that.

0:17:100:17:12

Well, everyone seems to be slightly more manic this time

0:17:120:17:15

-than they were last week.

-Time is definitely an issue this week.

0:17:150:17:18

-Yes.

-Also the pressure,

0:17:180:17:19

you can feel the empty bench over there from last week,

0:17:190:17:22

so that adds on to the fear of elimination.

0:17:220:17:25

Reece and Laurian's filled Petite Charlottes now have to begin

0:17:250:17:28

chilling as soon as possible.

0:17:280:17:30

And Stefan's need to be taken out of the blast chiller

0:17:310:17:34

ready for glazing.

0:17:340:17:36

Yeah, they've set. Yeah, in really good time,

0:17:370:17:40

so I'm happy with these.

0:17:400:17:41

BLEEP!

0:17:470:17:48

It's a little bit off, but hey ho, not a lot I can do about it.

0:17:480:17:51

So I'm glazing my Charlottes with a lovely violet glaze.

0:17:510:17:55

I've made a slight schoolboy error and I've miscalculated my recipe

0:17:550:17:58

and it's not quite enough, so we need to get the rest of this glaze,

0:17:580:18:01

I need to get another six out of it so it's a little bit tight.

0:18:010:18:04

15 minutes left now.

0:18:060:18:08

Quarter of an hour.

0:18:080:18:09

Maxim, just be careful when you're running cos you're knocking my scales.

0:18:100:18:13

I'm just painting the tops of the banana with some brown colour.

0:18:130:18:16

So far so good.

0:18:160:18:17

This is a green tea chocolate and we're going to put it as decor,

0:18:170:18:20

and then we curve them into the pipes and let it crystallise.

0:18:200:18:23

So, we're just putting the glaze on now,

0:18:240:18:26

and then we just need that to set so that we can garnish up.

0:18:260:18:29

OK, macarons are ready, guys.

0:18:290:18:30

Bit concerned about the ganache, Maxim.

0:18:300:18:32

Do you want to just go and have another check?

0:18:320:18:34

I'll check, I'll check.

0:18:340:18:36

This is the banana caramel with rum - lots of rum.

0:18:370:18:40

If we get the judges drunk on the caramel they might give us a few extra points.

0:18:400:18:44

Put a cloth over this.

0:18:440:18:45

OK, that'll be ready now.

0:18:470:18:48

We've got a tonka bean and caramel cremeux,

0:18:480:18:51

and inside, lemon caramel.

0:18:510:18:53

The whipped ganache is not set enough.

0:18:550:18:57

-It's not whipped?

-It's whipped, but it's...

0:18:570:18:59

-It needs a bit longer?

-Now separate.

0:18:590:19:01

Really?

0:19:010:19:03

I'm not going to lie to you, I'm not happy with the shape of them.

0:19:030:19:05

Just make sure we've definitely got 36.

0:19:050:19:08

More uniform, more banana shape.

0:19:080:19:10

I think it looks more like a boomerang.

0:19:100:19:12

-Stefan, it breaks.

-We've got spare, remember.

0:19:130:19:16

-BLEEP!

-OK?

0:19:160:19:17

Thibault, is this extra I can taste?

0:19:170:19:20

Yes, you can taste it.

0:19:200:19:22

Five minutes.

0:19:240:19:26

You go the other side. Get another tray of sponge fingers.

0:19:280:19:31

You go the other side.

0:19:310:19:33

Keep going, keep going, good job.

0:19:350:19:36

This cream is awful.

0:19:370:19:39

OK, now fast, OK?

0:19:440:19:46

Need to get these done really as soon as possible.

0:19:460:19:48

It's not going to happen in time.

0:19:530:19:55

Watch your sleeve on there.

0:19:550:19:57

OK, push, push, push, push, push.

0:19:580:20:01

You have two minutes left.

0:20:010:20:03

-Just two minutes.

-How many do we need?

0:20:030:20:05

-Six.

-Six?

0:20:050:20:07

OK, the shards are in here, Maxim?

0:20:120:20:14

Yes, between two trays, be careful.

0:20:140:20:16

Come on, let's go, let's go, let's go, let's go, let's go.

0:20:160:20:18

Push, push, push, they're looking really, really good, guys.

0:20:220:20:25

Ten seconds to go.

0:20:250:20:26

Nine, eight,

0:20:260:20:28

seven, six, five, four...

0:20:280:20:32

Right, that's it, time is up.

0:20:320:20:35

That's CHARLOTTE!

0:20:350:20:36

Step away from your petit gateaux.

0:20:360:20:39

-Put it on!

-Put it on!

0:20:390:20:40

Oh! Oh, la-la!

0:20:460:20:47

Well done, guys.

0:20:470:20:49

I've never sweated so much in my life.

0:20:520:20:55

Over 250 petit gateaux made in just two hours.

0:20:590:21:04

Tough round for two hours.

0:21:040:21:06

I like the little bananas down there.

0:21:100:21:12

-Gutted about the sponge.

-They're going to be really tough.

0:21:120:21:15

-Brutal.

-Yes.

0:21:150:21:18

Laurian's team, if you'd like to bring your miniatures up.

0:21:180:21:21

Laurian's team's Petite Charlottes have green tea lady fingers,

0:21:210:21:25

cherry cremeux and champagne bavarois.

0:21:250:21:27

Their cocoa macarons contain tonka bean caramel curd

0:21:270:21:30

with a liquid lemon caramel centre.

0:21:300:21:33

Have you noticed how many macarons there were on the tray?

0:21:330:21:36

I was hoping for 36.

0:21:360:21:38

I counted three times.

0:21:380:21:39

What a disappointment, you only have 35.

0:21:390:21:42

What happened, Chef?

0:21:420:21:43

We thought we had a spare one and you tried it early on.

0:21:430:21:46

-Who tried it?

-Cherish.

0:21:460:21:48

Including the one that you've eaten they made 36.

0:21:480:21:51

But in the competition you make a couple more extra.

0:21:510:21:53

The Charlottes, we can see some attempt to get some lines through.

0:21:550:21:58

I have to say it's been over-mixed, so, therefore,

0:21:580:22:02

collapsing a little bit.

0:22:020:22:03

When I tuck in I taste the champagne,

0:22:110:22:13

then I tuck in again, I taste the cherry.

0:22:130:22:16

In terms of the matcha.

0:22:160:22:17

I love my matcha, I think it is very well-balanced, perfect combination.

0:22:170:22:22

For me, your proportion in there are slightly reversed.

0:22:220:22:25

I would have seen perhaps a little bit less champagne.

0:22:250:22:28

I have to disagree with you. Scrumptious.

0:22:280:22:31

-I love it.

-Scrumptious?

0:22:310:22:32

-Scrumptious.

-Scrumptious. The first look of your macarons,

0:22:320:22:36

less is more when it is well-mixed.

0:22:360:22:38

Simple, elegant, well done.

0:22:380:22:40

I think they are baked beautifully.

0:22:430:22:45

You got the tonka just perfect for me. Not too strong.

0:22:450:22:49

I really like the taste of your lemon caramel.

0:22:490:22:51

I would like just a touch more.

0:22:510:22:53

Overall, I think you did so well.

0:22:530:22:55

Well, it doesn't get much better than "love it" and "scrumptious",

0:22:550:22:58

so I think you've done well certainly on Cherish's front.

0:22:580:23:01

I've gone all light-headed.

0:23:060:23:07

It's the Fabulous Baker Boys next. Mark's team,

0:23:100:23:12

if you'd like to bring up your trays of miniatures.

0:23:120:23:16

Mark's team's Black Forest Petite Charlottes

0:23:160:23:19

have a cinnamon shortbread base, sour cherry gel,

0:23:190:23:22

vanilla bavarois and individual chocolate lady fingers.

0:23:220:23:25

Their Bellini macarons gondolas are made of

0:23:250:23:28

piped champagne mousseline,

0:23:280:23:30

peach gel, and sesame nougatine.

0:23:300:23:32

You meet the brief, you have 36 of each pastry.

0:23:330:23:37

However, it is a bit sloppy, it's a bit scruffy, and it's a bit shabby.

0:23:370:23:42

-I think it tastes OK.

-It tastes good.

-OK, well, let's see.

0:23:420:23:46

The macarons, texture-wise, it's slightly chewy.

0:23:510:23:54

I was concerned about your flavour.

0:23:540:23:56

peach puree, you could smell it from a distance, so I think you may have

0:23:560:23:59

helped yourself with a little bit of an essence.

0:23:590:24:01

I think it's a bit artificial for me. If you call it a Bellini,

0:24:010:24:04

I just feel that I'm cheated because you used a paste

0:24:040:24:08

rather than real champagne or Prosecco.

0:24:080:24:11

The Charlottes, your lady fingers sponge, you are the only team

0:24:110:24:14

certainly who actually made them individually

0:24:140:24:17

and stuck them back together. So for that I commend you.

0:24:170:24:20

Mmm.

0:24:280:24:30

Cinnamon, chocolate, vanilla?

0:24:300:24:32

Vanilla, yes. Through the bavarois.

0:24:320:24:34

You've got those flavours. I think that texture is not too bad,

0:24:340:24:37

but it's not extravagant.

0:24:370:24:39

The finger sponge is quite nice.

0:24:390:24:40

You have the crunch, you have the chocolate taste, but as a whole,

0:24:400:24:43

does it take me to the next level when I taste it?

0:24:430:24:47

-I'm not too sure.

-Thank you.

0:24:470:24:50

Reece's team are next.

0:25:040:25:07

Reece's bananarons consist of banana flavoured macarons filled with

0:25:070:25:11

chocolate ganache and a salted caramel and rum liquid centre.

0:25:110:25:15

Their Petite Charlottes have a raspberry lady finger sponge,

0:25:150:25:18

surrounding a raspberry, rose and lychee bavarois.

0:25:180:25:21

Your Charlotte was very, very untidy when you piped.

0:25:210:25:24

Your mixture was slightly on the soft side. You struggled with that.

0:25:240:25:27

The outside, you couldn't actually get the finger shape.

0:25:270:25:31

As my dear colleague would say, they look scruffy.

0:25:310:25:33

-Scruffy?

-Or sloppy, or shabby, yes, either of those.

0:25:330:25:37

Any more?

0:25:370:25:38

THEY LAUGH

0:25:380:25:40

Well, I got the lychees, I got the raspberries,

0:25:430:25:46

the rose element is not too strong. Personally I don't mind that.

0:25:460:25:49

-But pretty safe.

-You must make yourselves stand out.

0:25:490:25:53

At the moment you're not.

0:25:530:25:54

We move on to the bananarons?

0:25:540:25:57

-Yes.

-Bananarons.

0:25:570:25:59

The name tells me that this is the banana,

0:25:590:26:02

but it look like a boomerang to me. When you want to do a banana,

0:26:020:26:04

you take a banana, you put it beside you, copy it.

0:26:040:26:07

That is what I want to see because it has to be a fine finish.

0:26:070:26:12

Why don't you taste it and see whether it tastes more like

0:26:120:26:15

a banana than a boomerang?

0:26:150:26:17

Does taste of banana.

0:26:200:26:21

The macaron is cooked to the minimum, and the cremeux

0:26:210:26:25

with it is bringing banana flavour with a hint of milk chocolate.

0:26:250:26:29

Yes, flavour is good for me.

0:26:290:26:32

Macaron is undercooked.

0:26:320:26:33

Another one minute, minute and a half,

0:26:330:26:36

that would be a perfect macaron for me.

0:26:360:26:38

Stefan's team, if you'd like to bring your miniatures.

0:26:430:26:46

Stefan's team have made cocoa macarons

0:26:460:26:48

filled with chocolate tonka bean ganache

0:26:480:26:51

and a whipped white chocolate ganache topping.

0:26:510:26:53

Their Petite Charlottes have a blueberry bavarois and a raspberry,

0:26:530:26:56

violet and blueberry liquid centre coated in a violet glaze

0:26:560:27:00

and wrapped in strips of lady finger sponge.

0:27:000:27:03

The lady finger, what a shame, the sponge is fairly thin.

0:27:030:27:07

I really like the glaze that you used.

0:27:070:27:09

Really, really shiny.

0:27:090:27:11

Then disaster hits when you ran short of your glaze.

0:27:110:27:15

-I know.

-Look at that piece over there.

-Yeah.

0:27:150:27:17

The sponge, if anything, is baked as it should be.

0:27:230:27:26

Gives me a nice, spongy texture, not too elastic,

0:27:260:27:29

because it could be as it collapsed.

0:27:290:27:31

It's one kind of texture.

0:27:310:27:33

Bit boring.

0:27:330:27:35

Could I ask you how do you want to name your Charlottes?

0:27:360:27:40

Just a blueberry violet Charlotte.

0:27:400:27:42

So you mentioned blueberry, you mentioned violet,

0:27:420:27:44

I want to taste the violet,

0:27:440:27:46

I could not taste.

0:27:460:27:47

The macaron is baked correctly.

0:27:550:27:57

The dark chocolate flavour is not overly sweet.

0:27:570:28:00

A bit more finesse in the presentation

0:28:000:28:02

and you've got something quite nice to eat.

0:28:020:28:04

Ganache over set.

0:28:040:28:06

-Your ganache is not right.

-It was slightly over set, yes.

0:28:060:28:09

-Yes.

-Yes.

0:28:090:28:10

Cherish and Benoit will now award each petit gateaux from each team

0:28:170:28:21

a mark out of ten. A total of 40 points are on offer.

0:28:210:28:25

And the scores will be revealed starting with the lowest.

0:28:250:28:28

Mark's team. Cherish?

0:28:280:28:31

The petit gateaux was a bit scruffy.

0:28:310:28:33

For that I award you six out of 20.

0:28:330:28:37

Thank you.

0:28:370:28:39

I'm awarding you seven out of 20 with your work this morning.

0:28:390:28:43

So, that makes a total of 13 out of a possible 40.

0:28:430:28:47

Reece comes in third place with 20 points.

0:28:470:28:49

But which team has impressed the most with their miniatures?

0:28:500:28:54

Stefan's team, if you would.

0:28:540:28:56

I really liked the flavour combination on your macarons,

0:28:560:28:59

but the flavour on your Charlottes were far from punchy.

0:28:590:29:03

On this basis I'm awarding you 11 points out of 20.

0:29:030:29:07

I got a bit excited, seeing how you made your glaze this morning.

0:29:070:29:10

But I was disappointed to see how you dressed it up.

0:29:100:29:14

For that I've awarded you 11 out of 20.

0:29:140:29:17

Bringing you a total of 22 all together.

0:29:170:29:21

And finally Laurian's team.

0:29:210:29:24

I found you had issues with the definition of your lady fingers.

0:29:240:29:27

But you've had a pretty strong morning.

0:29:270:29:30

So, I'm awarding you 14 out of 20.

0:29:300:29:32

-Well done.

-Thank you.

0:29:320:29:34

I really loved the matcha, cherry, and champagne Charlotte.

0:29:340:29:39

For that I'll award you 16 out of 20.

0:29:390:29:42

Making a total of 30 out of a possible 40 points,

0:29:430:29:46

which means that it's Laurian's team who are in first place.

0:29:460:29:50

Stefan is in second place,

0:29:500:29:52

Reece in third,

0:29:520:29:54

and Mark's team are technically in the relegation zone.

0:29:540:29:57

But don't worry, because tomorrow is the showpiece challenge,

0:29:570:30:00

there are many points on offer for that,

0:30:000:30:02

so I suggest you all take a break, put your feet up, eat a cake,

0:30:020:30:06

and we'll see you here tomorrow bright and early.

0:30:060:30:09

That was the best feeling. I think Thibault was borderline

0:30:090:30:13

having a little tear of joy coming out.

0:30:130:30:15

It was fantastic to have Cherish pleased with two of the cakes.

0:30:150:30:18

She's a woman who is hard to please, so it's good.

0:30:180:30:20

Laurian and his team have come back on their A-game.

0:30:200:30:23

We always knew that they were going to be, you know, a rival.

0:30:230:30:26

They got a great score so we've got to catch up.

0:30:260:30:29

Bleuch!

0:30:290:30:30

We're third at the moment.

0:30:300:30:32

But that just means that we've got to step it up a gear for tomorrow.

0:30:320:30:35

Reece is seven points in front of us,

0:30:350:30:37

so he's our man we're eyeing up to catch.

0:30:370:30:39

I don't like to say I want him to make a mistake

0:30:390:30:41

cos I'm not like that, but I hope he does tomorrow.

0:30:410:30:44

-ALL LAUGH

-I hope he drops his centrepiece.

0:30:440:30:46

What are you saying?

0:30:460:30:48

-Bring it on.

-Can you edit that bit?

0:30:480:30:51

The teams now have a golden hour to prepare

0:30:540:30:56

for tomorrow's spectacular final challenge.

0:30:560:30:59

Laurian's team seems to have pulled ahead of everyone else.

0:30:590:31:02

That was a high score. 30.

0:31:020:31:04

I like the way they move, I like the way they gel up with each other.

0:31:040:31:07

A great combination of beautiful presentation and flavour.

0:31:070:31:11

Stefan's team, they were the winners last week, not so hot this time.

0:31:110:31:15

I think they went really for something which potentially

0:31:150:31:18

could have really delivered.

0:31:180:31:20

But they've made a couple of mistakes.

0:31:200:31:22

For Reece, I think it's a bad day for them.

0:31:220:31:25

I think they have the skill.

0:31:250:31:26

It's just the wrong call for them today.

0:31:260:31:28

And Mark's team, big mountain to climb.

0:31:280:31:31

But it's very easy for another team, also,

0:31:310:31:33

to make big mistakes tomorrow and have nothing to present.

0:31:330:31:36

Everything collapses, you're back to the drawing board.

0:31:360:31:39

The ones at the back aren't cooked.

0:31:410:31:43

We'll just have to flash those ones in, in the morning.

0:31:430:31:46

-I'm a bit

-BLEEP

-that didn't get my creme pat done, to be fair.

0:31:490:31:52

Morning, chefs, welcome back.

0:32:050:32:07

It's time for your showpiece challenge.

0:32:070:32:09

The judges want you to make an occasion showpiece

0:32:090:32:13

in the form of a croquembouche.

0:32:130:32:15

Which I'm reliably informed is a huge crock of choux,

0:32:150:32:19

although I may have misheard.

0:32:190:32:21

And it needs to be big enough to feed 50 people.

0:32:210:32:24

So visible from outer space.

0:32:240:32:26

Benoit, some kindly words of wisdom.

0:32:260:32:28

So, traditionally the croquembouche is in the shape of a cone.

0:32:280:32:33

But I don't want to see tradition today.

0:32:330:32:35

We want to see what you think

0:32:350:32:37

a contemporary croquembouche should look like.

0:32:370:32:39

While the vision is important,

0:32:390:32:41

I'm equally excited with the innovative choice of filling

0:32:410:32:45

and flavour for your choux pastry.

0:32:450:32:48

And the sugar work you choose to assemble your croquembouche

0:32:480:32:51

must come together in perfect harmony.

0:32:510:32:54

You had an hour's preparation last night.

0:32:540:32:56

You have three more hours and your time starts now.

0:32:560:33:00

-Good luck, team.

-Good luck.

0:33:000:33:02

A croquembouche is a decorative tower,

0:33:020:33:04

traditionally cone shaped, made with choux buns filled with cream,

0:33:040:33:08

glued together with caramel, and elaborately decorated.

0:33:080:33:12

In France, this is the ultimate showpiece.

0:33:120:33:14

This is the wedding cake, the French style wedding cake.

0:33:140:33:17

There are many aspects of the croquembouche that can go wrong.

0:33:170:33:21

Over-bake your choux, it will be very dry.

0:33:210:33:23

But if you underbake, they will start to collapse.

0:33:230:33:26

The nougatine not baked properly, and the structure may be too weak.

0:33:260:33:30

And of course, the caramel,

0:33:300:33:32

you need to cook it to the perfect temperature

0:33:320:33:35

so that we don't taste bitterness at all.

0:33:350:33:38

And, of course, with this challenge we want the pastry chef

0:33:380:33:41

to really express his artistic side.

0:33:410:33:43

How are we looking?

0:33:430:33:44

In last night's golden hour, the teams made a start on

0:33:440:33:47

the choux buns, fillings, nougatine, and sugar work.

0:33:470:33:50

It's gone tacky.

0:33:500:33:51

All hoping to leave as much time as possible

0:33:510:33:54

for today's huge construction job.

0:33:540:33:56

To be honest, we don't make a lot of croquembouches.

0:33:560:33:58

It's not something that you see too much of in England.

0:33:580:34:01

If you look to the French, so Laurian's team,

0:34:010:34:03

it's not that they have the upper hand,

0:34:030:34:05

but I'm expecting something really good from them.

0:34:050:34:08

It's coming on.

0:34:080:34:10

It's always exciting to do a croquembouche.

0:34:100:34:12

It's always for someone on their special day.

0:34:120:34:15

And every time we've delivered one, you can see the people's reaction.

0:34:150:34:19

It's always a great thing.

0:34:190:34:20

We are doing three types of filling for the choux pastry.

0:34:200:34:23

One with coconut, one with passion fruit,

0:34:230:34:26

and one with dark chocolate with a hint of passion fruit.

0:34:260:34:29

Three triple layered tiers

0:34:290:34:30

of Laurian's triple flavoured choux buns

0:34:300:34:33

will sit between layers of almond nougatine.

0:34:330:34:35

And his showpiece will be decorated with sugar flowers and ribbon

0:34:350:34:38

and a choux spire with sesame brittle.

0:34:380:34:41

A lot could go wrong today.

0:34:410:34:43

Just so fragile.

0:34:430:34:45

One thing can crack in a split second and sometimes

0:34:450:34:50

there's no...there's no going back from it.

0:34:500:34:52

That won't happen. We've tried to build our piece

0:34:520:34:55

in a way that it won't fall apart.

0:34:550:34:56

We've chosen teardrop shapes just because it gives a nice flow

0:34:560:35:00

to the structure without running the risk of it collapsing.

0:35:000:35:03

After their bananarons were mistaken for boomerangs,

0:35:030:35:06

third-place Reece's team can't afford any mistakes.

0:35:060:35:09

We've got a lot to make up.

0:35:090:35:11

The judges are relentless. We saw that yesterday.

0:35:110:35:13

Reece's risk-averse design will feature a giant nougatine

0:35:130:35:16

and choux teardrop, sugar flour and ribbon, plus pastillage spears.

0:35:160:35:21

Supported by four layers of delicate praline and salted caramel

0:35:210:35:24

choux buns and almond nougatine.

0:35:240:35:26

We haven't gone too much for a theme, so to speak,

0:35:280:35:30

we've gone more for just a clean, elegant-looking structure.

0:35:300:35:34

Lauren's going to be making a sugar flower.

0:35:340:35:36

Jonathan's going to be making creme patissieres.

0:35:360:35:38

So, who's building the choux?

0:35:380:35:41

It'll be all of us when we come to building it.

0:35:410:35:43

So stress on everyone?

0:35:430:35:44

-Stress on everyone.

-See you guys.

-Thank you very much, chefs.

0:35:440:35:47

Maybe we need whisk again a little bit,

0:35:470:35:49

-but I think it's OK.

-OK.

0:35:490:35:51

Stefan's team have slipped from first to second place,

0:35:510:35:53

so are pinning all their hopes on Maxim.

0:35:530:35:56

We've all got pressure, but I think Maxim is definitely under pressure

0:35:560:35:59

because it's his baby. This is something he's done before.

0:35:590:36:01

He's done some brilliant croquembouches,

0:36:010:36:03

so he's leading us, really, so we are relying on him a lot today.

0:36:030:36:06

Maxim's ode to amour has a choux wheel, sugar work,

0:36:060:36:10

and even a happy couple,

0:36:100:36:11

all stacked on nougatine and pastillage sugar rings

0:36:110:36:14

and three tiers of choux buns

0:36:140:36:15

filled with white, blonde, and dark chocolate.

0:36:150:36:18

Trying to be focused with my best for my team to win.

0:36:180:36:21

And I thought, let's see.

0:36:210:36:24

But it's OK. I signed for that, so, you know.

0:36:240:36:27

Thank you. All right now, yeah.

0:36:330:36:35

Last place Mark's team have planned one of the largest showpieces

0:36:350:36:38

in the history of Creme De La Creme.

0:36:380:36:41

Guys, don't drop the table, yeah?

0:36:410:36:42

Don't want to break it, obviously.

0:36:420:36:44

In last night's golden hour,

0:36:440:36:46

they made eight giant decorative sugar slabs,

0:36:460:36:49

but plan to make another eight in the next three hours.

0:36:490:36:52

Tim's getting the sugar ready to start casting again.

0:36:530:36:55

We've got loads of sugar to cast.

0:36:550:36:57

Our showpiece is basically built on a pyramid.

0:36:570:37:00

That's the, sort of, thought behind it.

0:37:000:37:02

So hopefully we'll have some nice pyramids standing up by the end.

0:37:020:37:05

Mark's edible nod to ancient Egypt will have six sugar plinths

0:37:050:37:09

with nougatine lids,

0:37:090:37:10

supporting pyramids of choux buns

0:37:100:37:12

filled with vanilla creme patissiere and a peach gel.

0:37:120:37:16

All crowned with a giant sugar work letter C and flowers.

0:37:160:37:19

So, that's an interesting piece of sugar.

0:37:190:37:22

Yes, it's like a plinth to hold up some of the croquembouche.

0:37:220:37:25

Is there any issue that you're worried about?

0:37:250:37:28

Getting finished, I think.

0:37:280:37:29

We struggle a little bit because we come from the bakery trade,

0:37:290:37:32

we've probably got more time to do things,

0:37:320:37:34

and I find our biggest problem is speed.

0:37:340:37:36

We've got all day to make things in the bakery.

0:37:360:37:39

Right, so, that's ready to go.

0:37:390:37:40

Creme pats are on.

0:37:400:37:42

I'm just making the creme diplomats to go inside the choux.

0:37:440:37:48

We set the creme pat last night

0:37:480:37:49

and then I'm just finishing it today with a bit of cream.

0:37:490:37:52

If you overwhip your cream, it goes a bit hard and it's not nice.

0:37:520:37:57

I'm in charge of the praline flavoured pastry cream.

0:37:570:38:00

And then we're going to do a caramel flavoured pastry cream, as well.

0:38:000:38:02

The praline's quite strong in it and the caramel should be quite strong,

0:38:020:38:06

but we're going to put some sea salt in the caramel, as well.

0:38:060:38:08

Just to balance the sweetness.

0:38:080:38:10

Reece, Stefan, and Laurian all made sure their teams got a head start

0:38:100:38:13

on their fillings during yesterday's golden hour.

0:38:130:38:16

Has it come up yet to temperature?

0:38:220:38:24

But Mark and the boys ran out of time...

0:38:240:38:26

Keep stirring it.

0:38:260:38:28

..so are having to make their choux fillings from scratch.

0:38:280:38:31

It's just, yeah, taking forever,

0:38:310:38:32

because of the amount we've got in there. It's just...

0:38:320:38:35

We need it nice and thick before we can put it into that tray

0:38:350:38:38

and get it cooled down.

0:38:380:38:39

But, yeah, it needs to thicken up.

0:38:390:38:41

Don't scramble it.

0:38:430:38:45

-That needs to get in the blast chiller.

-When it's ready.

-Yeah.

0:38:450:38:48

You want this quite firm.

0:38:480:38:50

If it's too warm, it's just going to melt everywhere.

0:38:500:38:53

Every minute the creme patissiere has to chill

0:38:530:38:57

will delay the filling of the choux and the croquembouche construction.

0:38:570:39:00

Chefs, you've had one hour.

0:39:020:39:04

You have two hours left.

0:39:040:39:06

Do you want this back down to 140?

0:39:060:39:09

Yes, please. You can close the oven as well, please.

0:39:090:39:11

Oui.

0:39:110:39:13

That is a nougatine. Almond, fondant, and glucose.

0:39:140:39:18

Without the firm foundation of a well-baked nougatine...

0:39:180:39:21

Thibault is going to be on the nougatine.

0:39:210:39:23

..the croquembouche will sag or even collapse.

0:39:230:39:27

We've got some sesame brittle, as well.

0:39:270:39:29

Just a bit of texture.

0:39:290:39:31

The nougatines could be a bit darker, but...

0:39:310:39:33

It's not even caramel, it's clear.

0:39:330:39:35

Might have to put it back through the oven just a little bit.

0:39:350:39:38

Warm it up just enough, it'll take that extra bit of moisture away.

0:39:380:39:41

Just pray to the gods, right?

0:39:410:39:43

We're going to get the caramel turned up for dipping, OK, Maxim?

0:39:430:39:46

Maxim?

0:39:490:39:50

The colour...

0:39:520:39:54

Maybe could have been a bit darker, but we don't want it too dark.

0:39:540:39:57

Um...

0:39:570:39:59

I'm just filling five rows of white chocolate diplomat.

0:40:000:40:05

And then dark chocolate diplomat.

0:40:050:40:07

It is really important to fill the choux properly,

0:40:080:40:10

because otherwise they could collapse.

0:40:100:40:12

Gel in, plenty of it.

0:40:120:40:14

-Tim likes his peach.

-I do.

0:40:140:40:16

I think we'll start calling him Peachy Tim, I think, when we finish.

0:40:160:40:20

I'm just judging it when it starts to feel a bit heavy.

0:40:200:40:23

19.

0:40:250:40:27

-14.

-We've got a little tinker there.

0:40:270:40:29

-Watch out.

-Thank you very much.

0:40:290:40:31

She does not miss anything, does she?

0:40:310:40:33

Can't hide nothing.

0:40:330:40:35

She is a perfectionist, so we all strive to be perfectionist, as well.

0:40:370:40:41

23...

0:40:410:40:42

23 and 15.

0:40:440:40:45

it is a lot of difference, huh?

0:40:450:40:47

And because your choux is very uneven, as well.

0:40:470:40:50

Oh, this is eight grams!

0:40:500:40:52

Oh, my word!

0:40:520:40:54

This is so light.

0:40:540:40:55

That is pretty light, that's cos it is empty.

0:40:550:40:58

Hi, Mark. A lot of things boiling.

0:41:000:41:02

Yes, well, our construction has a lot of boiled sugar.

0:41:020:41:05

-And all these are...

-Parts.

0:41:050:41:07

-Who designed that?

-Me.

0:41:070:41:08

So, it's my fault. If it goes wrong it's my fault.

0:41:080:41:11

OK, and on schedule, no digits been sliced off?

0:41:110:41:14

-Not yet, no.

-Right, OK.

-I think it'll be more burns today

0:41:140:41:17

-because we're not using many knives today.

-Right, is that the plan?

0:41:170:41:20

-Yeah.

-Right, OK.

0:41:200:41:22

Laurian's team, they look in their comfort zone.

0:41:250:41:27

I really like the way they make the choux

0:41:270:41:29

all very even in size as well. They haven't cracked.

0:41:290:41:32

They are doing their coconut, the passion,

0:41:320:41:35

and the chocolate. All these flavours work together really well.

0:41:350:41:38

Maxim, do you want to just double-check these first ones?

0:41:380:41:40

-If you've got time.

-What about Stefan's team?

0:41:400:41:43

I see that Maxim is struggling.

0:41:430:41:45

You push a little bit.

0:41:450:41:46

-OK.

-Wait. If you don't push, it goes on the bottom.

0:41:460:41:50

-Push a little bit.

-Everybody's on Maxim, what to do next,

0:41:500:41:53

-what to do next?

-He needs to be able to go.

0:41:530:41:55

It is a team competition, not a one-person competition.

0:41:550:41:58

Reece's team.

0:41:580:42:00

-First of all, I think the choux is very uneven.

-Yeah.

0:42:000:42:03

And the nougatine is very, very light.

0:42:030:42:06

Yeah. That definitely is a concern,

0:42:060:42:08

-because that's going to taste of sugar and not of caramel.

-Yeah.

0:42:080:42:10

-Mark?

-I'm a bit worried when I look at their choux, it's very irregular.

0:42:120:42:16

-The design, also.

-It looks very heavy.

0:42:160:42:18

It looks very chunky.

0:42:180:42:19

It looks very outdated.

0:42:190:42:21

-Well, we've got a recurring story there.

-Yeah.

0:42:210:42:24

And they are doing your favourite flavour, peach.

0:42:240:42:27

Hopefully, keep our fingers crossed.

0:42:270:42:29

-A little fresher.

-The taste will be there.

0:42:290:42:30

Chefs, you have one hour left.

0:42:330:42:35

60 minutes left.

0:42:350:42:37

Keep going, guys, keep going, keep going, keep going.

0:42:370:42:40

In two minutes all the choux is ready to start building, Maxim, OK?

0:42:400:42:42

-Two minutes?

-Yeah, two minutes.

0:42:420:42:44

So, we're just starting to build our croquembouche.

0:42:440:42:46

So our layers of nougatine.

0:42:460:42:48

Dipping the choux into the liquid caramel,

0:42:480:42:50

and then just sticking them round the sides.

0:42:500:42:52

The idea is to link all the profiteroles

0:42:520:42:53

like you were building with bricks.

0:42:530:42:56

Just like being a builder.

0:42:560:42:58

Unless every row of choux is perfectly level...

0:42:580:43:01

Consistency.

0:43:010:43:02

..the higher they build,

0:43:020:43:04

the more the team's structures will begin to lean,

0:43:040:43:07

and their showpieces could topple.

0:43:070:43:09

Nothing wrong, everything can be repaired.

0:43:090:43:12

-Just one choux doesn't

-BLEEP

-me off.

0:43:120:43:16

Something wrong with this.

0:43:180:43:19

It's warped. It hasn't set enough before I picked it up.

0:43:190:43:23

So we just see a little bit of a warp here

0:43:230:43:25

at the bottom, same on this side.

0:43:250:43:26

Mmmm, fishy!

0:43:280:43:31

-It's here, no? It's at the back, no?

-Yeah, it's at the back.

0:43:380:43:40

We're in a very tricky little situation now, so...

0:43:400:43:43

The joints won't fit together.

0:43:430:43:45

HE SIGHS

0:43:460:43:48

-Are you all right?

-No.

0:43:550:43:59

It hasn't set long enough. This should have been done last night.

0:43:590:44:02

So, for this challenge I think it was important to have sugar work

0:44:040:44:07

in this challenge. It's just a classic way of garnishing.

0:44:070:44:10

It's really elaborate, it shows off a lot of skills.

0:44:100:44:12

We're pulling our sugars. We're taking a bit of a risk, but

0:44:140:44:16

we're going for a real wow factor on the sugar element

0:44:160:44:18

of the pulled flowers and the ribbons today.

0:44:180:44:20

-Done?

-Yeah, it's not as good as practice, but...

0:44:240:44:27

No, but we have to go with the flow.

0:44:270:44:30

Stick, stick, stick, stick, stick, stick.

0:44:320:44:34

Cut here, cut here.

0:44:340:44:36

-Where? Just in half?

-OK, give me them.

0:44:360:44:38

It's OK, thank you.

0:44:380:44:40

It'll be a ribbon if I can do it.

0:44:470:44:49

It's a long time I didn't do it.

0:44:490:44:51

I tried it one time this week.

0:44:510:44:52

Let's go, go, go, go.

0:44:520:44:54

Over here. Over.

0:44:550:44:57

Down.

0:44:590:45:01

Don't press it, just let it sit.

0:45:010:45:03

I try my best, but I really am not expert at that, really not.

0:45:040:45:08

-I'm going to slide it. Two, three, go.

-Oh, my God.

0:45:120:45:15

My finger.

0:45:220:45:24

Oooh! OK.

0:45:240:45:25

I've just got a little breakage here that's causing a few issues.

0:45:280:45:31

We're running out of time, so we've just got to get it together.

0:45:310:45:34

Croquembouche is really something

0:45:340:45:36

I really don't like. I did two, and it fall down.

0:45:360:45:39

-I told you that, Stefan?

-No, you didn't tell me that, Maxim.

-OK.

0:45:400:45:44

I'm used to writing with chocolate,

0:45:460:45:48

so it's a bit more difficult to write with something

0:45:480:45:51

-you're not used to writing with.

-If I was you, I'd start...

0:45:510:45:53

Do you want me to stop?

0:45:530:45:55

Yeah, because you need to do the corner first

0:45:550:45:57

before doing the centre.

0:45:570:45:58

Why? Because if you do the corner, it'll give you the line.

0:45:580:46:00

-You don't need to go out.

-What, this one?

0:46:000:46:02

-Yeah. Do you know what I mean?

-Yeah.

-Be careful.

0:46:020:46:06

-You didn't say. Sorry.

-Gently.

0:46:060:46:08

If you go over that side, tell me when it's straight.

0:46:130:46:15

-You have to be careful walking around this table, yeah?

-I know.

0:46:170:46:20

Cherish, do you have to stand there?

0:46:220:46:23

Here.

0:46:290:46:30

That's it. That does look so unstable.

0:46:300:46:33

I'm just going to have to hold it. Assembled it slightly wrong.

0:46:330:46:35

We've just put it too far over.

0:46:350:46:37

Holding now. Looks like what it's supposed to be, so...!

0:46:500:46:53

OK?

0:46:580:46:59

If you go around that way. You go that way.

0:47:000:47:02

Got to go this way.

0:47:020:47:04

OK, we need to make the decision whether we take that off.

0:47:110:47:13

But I don't think we'll be able to take it off without ruining it.

0:47:130:47:16

-How long have we got left?

-About five minutes.

0:47:160:47:18

-So, we need to get the flower on.

-OK, we'll get the flower on first.

0:47:180:47:22

Little triangles.

0:47:230:47:25

They go inside, they go inside.

0:47:250:47:27

-I've messed it up massively.

-No, you haven't.

0:47:270:47:29

-We've all

-BLEEP

-messed it up.

0:47:290:47:31

Put a little bit of sugar on, melt it or not?

0:47:370:47:39

Not in three minutes, no, I'm not a magician.

0:47:390:47:41

Chefs, you have one minute left.

0:47:450:47:47

Just 60 seconds left.

0:47:470:47:50

Can we have another three hours?

0:47:500:47:53

Just hold it until the last second, all right?

0:47:530:47:55

This is going to fall through.

0:47:550:47:57

Do you want me to stick, like, a few on here?

0:47:570:47:59

Yeah, yeah, that's perfect, all the way around, yeah.

0:47:590:48:02

-Do you want these on?

-Yeah, we need that extra little bit of height.

0:48:020:48:06

-Be careful.

-Jesus, I'm definitely retiring after this.

0:48:080:48:11

And please step away from your showpieces.

0:48:130:48:16

I did it.

0:48:160:48:18

Everyone just be really careful.

0:48:180:48:19

Good job, guys, well done.

0:48:220:48:25

Four colossal croquembouche showpieces

0:48:300:48:33

made in just four hours.

0:48:330:48:35

Overall I think we're proud of that.

0:48:380:48:39

-I think it's beautiful.

-We did it.

-Well done, mate.

0:48:390:48:42

-Jesus, the amount of work the baker's done.

-BLEEP,

-yeah.

0:48:580:49:01

Each epic dessert will now be judged by Cherish and Benoit.

0:49:010:49:06

So, Laurian's team, congratulations for completing your croquembouche.

0:49:060:49:10

-Your crunch in the mouth...

-Yes, good.

-..I believe is this English.

0:49:100:49:13

Maybe stick with croquembouche.

0:49:130:49:15

The first look of it from far, there is a height, there is a wow effect.

0:49:150:49:19

The spiral effect, it takes a little bit of skill

0:49:190:49:22

to stick all three different flavours in line,

0:49:220:49:25

but I'm not convinced about the last element here,

0:49:250:49:28

just to give the height you put a pole, slightly bent.

0:49:280:49:31

You've made the effort of making two nougatines.

0:49:320:49:34

A flaked almond and one that is sesame.

0:49:340:49:37

The nougatine sesame, no.

0:49:390:49:41

Not good. It's not cooked enough.

0:49:410:49:42

It sticks to my teeth.

0:49:420:49:44

It is a little bit under.

0:49:440:49:46

The other one, no problem.

0:49:460:49:48

Really liked the way you fill your choux,

0:49:520:49:54

because if you do not fill the air pocket up completely

0:49:540:49:57

it's a no-no for me.

0:49:570:49:59

I would like more coconut.

0:50:000:50:02

But the flavour tastes of coconut.

0:50:020:50:04

We will move to the next one, the chocolate.

0:50:040:50:07

The chocolate is powerful.

0:50:070:50:09

Bam. Is that the special chocolate you chose?

0:50:090:50:11

It's a special chocolate with passion fruit skin,

0:50:110:50:13

so you get that little bit of passion fruit into it as well.

0:50:130:50:16

-Which links...

-The three together.

0:50:160:50:19

It works. Very strong.

0:50:190:50:21

Very chocolate. But interesting.

0:50:210:50:23

The chocolate is really, really beautiful for me.

0:50:230:50:26

The passion fruit. Oh!

0:50:260:50:29

Very sharp, too sharp.

0:50:290:50:30

-It's quite powerful.

-It is a good flavour, but it's killing me.

0:50:300:50:34

I shouldn't say it's killing me, because I'm alive, but it's really,

0:50:340:50:37

really, really, really sharp.

0:50:370:50:38

Talk us through the idea.

0:50:530:50:54

What better way to say I love choux than with a croquembouche.

0:50:540:50:57

THEY CHUCKLE

0:50:570:50:59

Fantastic. It's excellent.

0:50:590:51:01

The theme of this, obviously, as you can see is love.

0:51:010:51:04

We wanted to have something that was elegant yet structurally sound.

0:51:040:51:07

Massive, sort of, kudos to Maxim for this challenge

0:51:070:51:10

because he's really, sort of, taken the reins on this.

0:51:100:51:12

But you put a lot of stress on him,

0:51:120:51:14

because every move you make, you asked him, she asked him,

0:51:140:51:17

there is a lot of stress on you.

0:51:170:51:20

Elegant? Not too sure.

0:51:200:51:22

Bit heavy-handed. Even the bride and the groom,

0:51:220:51:24

it doesn't show me finesse.

0:51:240:51:27

OK, shall we give it a taste? Ooh!

0:51:270:51:29

Nougatine, overall an OK job.

0:51:320:51:34

There's little gaps inside.

0:51:380:51:40

When I saw you piping it, some you piped very fast,

0:51:400:51:44

some you took a bit more time to pipe.

0:51:440:51:45

Straight away, that tells me there would be gaps.

0:51:450:51:49

Flavour-wise, I really enjoyed the chocolate one.

0:51:490:51:52

The white chocolate, it's tasting white chocolate, if you like that.

0:51:520:51:55

The blonde chocolate for me is a little bit lost in the middle.

0:51:550:51:59

It's very generic for me.

0:51:590:52:01

Does it excite me?

0:52:010:52:02

-I'm not too sure.

-Today you struggled a little bit more.

0:52:020:52:04

So, Mark, how's your day been?

0:52:170:52:19

Tough. We've poured too much sugar, there's too much sugar pouring,

0:52:190:52:22

-and it slowed us down.

-Compared to the last challenge,

0:52:220:52:25

you pushed yourself to the maximum.

0:52:250:52:27

It is big, it is grand, and it is enormous.

0:52:270:52:30

However, it can be just a touch more refined.

0:52:300:52:33

And it's a C for croquembouche?

0:52:330:52:35

No, that's a C for Cherish.

0:52:350:52:37

-Oh, sweet.

-I'm so touched.

0:52:370:52:39

-Shall we taste?

-I'm going to start with the nougatine.

0:52:390:52:41

Which tastes like nougatine.

0:52:440:52:46

It's cooked properly. You've got that caramel effect. So, yeah.

0:52:460:52:49

Because of the irregular shapes that the choux have formed,

0:52:490:52:53

I think you struggled to put some of the filling in.

0:52:530:52:56

So, I'm going to eat the one that you filled very well.

0:52:560:53:00

Could I check with you, where is the...

0:53:000:53:02

-Peach gel.

-I ran out of the peach gel, I got 100 out,

0:53:020:53:06

so they may be on there and not on the plate.

0:53:060:53:09

I'm going to judge according to what I taste.

0:53:090:53:11

I could not taste the vanilla in there.

0:53:110:53:13

I think it's because of the bitterness of the caramel.

0:53:130:53:16

The caramel you've glazed your choux with is fairly strong.

0:53:160:53:19

Slightly overcooked, isn't it?

0:53:190:53:20

Slightly overcooked, so you've got a lot of bitterness.

0:53:200:53:23

Having said that, the cream inside is balancing it out,

0:53:230:53:26

but no peach gel, so there's no peach flavour there.

0:53:260:53:29

Reece, perhaps you'd like to explain to us all whether the copper piping

0:53:400:53:44

is actually part of the original design, or...

0:53:440:53:46

No, no, the copper pipe isn't part of the original design,

0:53:460:53:49

it's just there to support it.

0:53:490:53:51

You know, we can judge the work,

0:53:510:53:53

but obviously part of the brief is also for a croquembouche to stand.

0:53:530:53:56

-Of course.

-You will have to take the pipes and the structure out,

0:53:560:54:00

which is not meant to be eaten.

0:54:000:54:01

-Of course.

-Well, it needed to be extravagant.

0:54:010:54:04

It works for me.

0:54:040:54:06

It's clearly not conventional.

0:54:060:54:08

And the flower, this is a beautiful flower, well done.

0:54:080:54:11

-Thank you.

-One of the issues you've got with your structure

0:54:110:54:14

is the fact that your nougatine is undercooked.

0:54:140:54:17

And it's not going to be as strong.

0:54:170:54:18

So, therefore, you've got the cave down effect, which happened here.

0:54:180:54:23

My heart was pumping, my blood pressure went right up to the roof.

0:54:230:54:27

But overall effect, it is really well done.

0:54:270:54:30

And I think all the hard work has paid off.

0:54:300:54:32

So, what do we think of the taste?

0:54:320:54:35

Well, the nougatine is not caramelised enough,

0:54:350:54:37

so it's just sugar, basically, and a bit of flaked almond.

0:54:370:54:40

Beautiful filling.

0:54:430:54:44

There is salt, there is caramel, and with the excess of sugar around,

0:54:440:54:48

well, it helps a little bit.

0:54:480:54:50

I really like the salted caramel.

0:54:500:54:52

But I can't taste the praline.

0:54:520:54:53

You could have piped just pure praline paste

0:54:530:54:57

into the choux with the filling.

0:54:570:54:59

That will enhance and take your choux to the next level.

0:54:590:55:02

I'm just going to disagree with you, because I love the praline flavour,

0:55:020:55:05

it was absolutely gorgeous.

0:55:050:55:07

The moment of truth, don't you think?

0:55:070:55:10

-Yeah.

-Guys...

-It could all stay up.

0:55:100:55:12

Uh-uh-uh-uh... You have to let it go, guys.

0:55:120:55:15

If you remove the putty from down here.

0:55:150:55:17

THEY LAUGH AND APPLAUD

0:55:200:55:23

Bon. I don't know how long this will last for, obviously,

0:55:230:55:27

but it is holding.

0:55:270:55:29

Don't jog up and down too much.

0:55:290:55:31

-It is holding.

-Well done.

0:55:310:55:33

Congratulations. We're going to tiptoe over here now.

0:55:330:55:36

Yeah, I think I might have a sit down.

0:55:360:55:38

For the showpiece, 60 points are available.

0:55:440:55:46

Once added to yesterday's points,

0:55:460:55:48

the team with the lowest overall score

0:55:480:55:51

will have to leave the competition.

0:55:510:55:52

It's going to be tight.

0:55:530:55:55

It's going to be really tight.

0:55:560:55:57

So, the team in first place,

0:56:010:56:04

the judges awarded you 39 points out of 60,

0:56:040:56:10

giving you a combined total of 69 out of 100.

0:56:100:56:13

It's Laurian's team,

0:56:130:56:15

congratulations, you are through to the next round.

0:56:150:56:18

And the team in second place.

0:56:230:56:24

The judges have awarded you 45 points out of 60,

0:56:260:56:31

giving you a combined total of 65 out of 100,

0:56:310:56:33

congratulations to Reece's team.

0:56:330:56:36

You also are through to the next round.

0:56:360:56:39

Which means there is only one place left

0:56:440:56:47

and it's between Stefan's team and Mark's team.

0:56:470:56:51

In no particular order,

0:56:520:56:54

Stefan's team, the judges awarded you 31 points out of 60,

0:56:540:56:59

giving you a combined total of 53 out of 100.

0:56:590:57:03

And Mark's team, the judges awarded you...

0:57:030:57:05

..15 points out of 60,

0:57:070:57:08

giving you a combined total of 28 points out of 100.

0:57:080:57:12

So that means, sadly, it is Mark's team who will be leaving us tonight.

0:57:120:57:17

Come on, guys. It's been really a pleasure.

0:57:190:57:22

Give me a hug because, you guys, I'm going to miss you.

0:57:220:57:24

-I'm going to miss you seriously when I say that.

-I'll miss you too.

0:57:240:57:27

Great journey, sad to... sad to be going home.

0:57:270:57:30

We've given it our best shot, I feel.

0:57:300:57:32

There are a few things that went wrong.

0:57:320:57:34

-We'll know for next time.

-Yeah, we'll know for the next time.

0:57:340:57:37

-Yeah, we're already talking about next time, so.

-Already, yeah.

0:57:370:57:40

It's not fair to give all the pressure on this guy.

0:57:400:57:43

-I know, I know.

-It's not fair.

0:57:430:57:44

Now we've got a long, hard week in front of us,

0:57:440:57:47

where we need to really practice, practice, practice.

0:57:470:57:49

Next week, if we finish third, game over,

0:57:490:57:52

and we know we need to be scoring a lot higher

0:57:520:57:54

if we want to get through to the semifinal.

0:57:540:57:56

Thanks.

0:57:560:57:57

Plus bon. Much better.

0:57:570:58:00

I genuinely thought it was a mistake when they announced us

0:58:000:58:04

as second place. I think that just shows how much it means to us.

0:58:040:58:07

To see these guys, they lit up as well.

0:58:070:58:09

So, you know, it means an incredible amount.

0:58:090:58:11

Third position last weekend, finishing first today,

0:58:130:58:16

so it's fantastic.

0:58:160:58:17

He's happy.

0:58:190:58:21

Next time on Creme De La Creme...

0:58:210:58:25

-The teams fight...

-You don't need to be strong if you have a technique.

0:58:250:58:27

-..for a place in the semifinals.

-We need to go, we need to go.

0:58:270:58:30

Viennoiserie is the very French core of the pastry world.

0:58:300:58:34

Think out of the box.

0:58:350:58:36

Don't film the first one, it always goes wrong.

0:58:360:58:38

I would love to see a chocolate showpiece to lift off planet Earth.

0:58:380:58:43

-Don't move too much.

-To the sky.

0:58:430:58:45

Why did that whole piece just move?

0:58:450:58:46

-Oh,

-BLEEP!

0:58:460:58:49

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