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