0:00:02 > 0:00:03Welcome back to Bake Off: Creme De La Creme
0:00:03 > 0:00:04where, over the next two days,
0:00:04 > 0:00:07three teams of professional pastry chefs will be battling it out
0:00:07 > 0:00:11for the two places remaining in our semifinals.
0:00:11 > 0:00:15It's a bit like musical chairs, only without the chairs or the music.
0:00:15 > 0:00:18With three excellent teams competing,
0:00:18 > 0:00:23it's already been billed the Clash of the Titans, by me just now.
0:00:23 > 0:00:25Last time on Creme De La Creme...
0:00:25 > 0:00:27- Why am I sweating so much?- Jesus.
0:00:27 > 0:00:30- ..after a choux bun showdown... - Cherish, do you have to stand there?
0:00:30 > 0:00:33- Laurian, Reece and Stefan's teams...- I did it.
0:00:33 > 0:00:36..booked their place in the next heat.
0:00:36 > 0:00:38Scrumptious! I love it!
0:00:38 > 0:00:40But Mark and co crashed out.
0:00:40 > 0:00:43- I messed it up massively. I- BLEEP- messed up.
0:00:43 > 0:00:44I'm going to miss you, seriously.
0:00:44 > 0:00:49Tonight, the teams face a miniature challenge that's a huge ask.
0:00:49 > 0:00:52Can Maxime go any faster? And a showpiece...
0:00:52 > 0:00:54This is Neptune.
0:00:54 > 0:00:57- ..of galactic proportions. - That one is my satellite.
0:00:57 > 0:01:01But which two teams will reach for the stars
0:01:01 > 0:01:03to grab those last semifinal places...
0:01:03 > 0:01:05Don't move too much, Stefan.
0:01:05 > 0:01:06..and who will come down to Earth...
0:01:06 > 0:01:09- Argh!- Why did that whole piece just move?
0:01:09 > 0:01:11..with a bang?
0:01:38 > 0:01:40Firle Place, Sussex,
0:01:40 > 0:01:42where three teams of professional pastry chefs
0:01:42 > 0:01:46are about to engage in a literally gargantuan struggle
0:01:46 > 0:01:49for the remaining two semifinal places.
0:01:49 > 0:01:53It feels great to be back but, from now on, it's a different ballgame.
0:01:53 > 0:01:55It's going to be really tight today. Thank you.
0:01:55 > 0:01:59We're very aware that the other two teams at a high level.
0:01:59 > 0:02:01OK is definitely not enough.
0:02:01 > 0:02:03We need to prove we can go on in this competition
0:02:03 > 0:02:05and we are here for one reason.
0:02:09 > 0:02:12- Er...- To win!
0:02:12 > 0:02:16Judges Cherish and Benoit have, true to form,
0:02:16 > 0:02:19set two almost unreasonably demanding challenges,
0:02:19 > 0:02:21worth a total of 100 points.
0:02:21 > 0:02:23The team with the lowest score at the end of the two days
0:02:23 > 0:02:25will leave the competition.
0:02:25 > 0:02:27I really think the judges are going to be tougher
0:02:27 > 0:02:29than they were last week
0:02:29 > 0:02:30but we are fighting for a place in the semis.
0:02:30 > 0:02:33Fingers crossed, right? All good.
0:02:34 > 0:02:35- All good.- Yeah, good luck.
0:02:35 > 0:02:38Morning, chefs. Welcome back.
0:02:38 > 0:02:40I must say how delighted we all are to see you again.
0:02:42 > 0:02:44OK, just me then. LAUGHTER
0:02:44 > 0:02:49So, a lot at stake today, not least two places in the semifinal.
0:02:49 > 0:02:52To make it through you have to impress Benoit and Cherish
0:02:52 > 0:02:54and they have decided that making
0:02:54 > 0:02:5772 perfectly formed miniatures is for wimps,
0:02:57 > 0:03:01so they've doubled that to 144.
0:03:01 > 0:03:03Benoit, what's on the menu?
0:03:03 > 0:03:06I've chosen a Viennoiserie, which is a yeasted pastry,
0:03:06 > 0:03:08such as a croissant or a Danish.
0:03:08 > 0:03:12We need 36 of two different types, but I want them to be designer.
0:03:12 > 0:03:16- So not only taste great, I want them to look amazing.- Cherish?
0:03:16 > 0:03:22I'd like you to make petits fours - two types, 36 each, 72 in total.
0:03:22 > 0:03:26They all have to be rolled, filled and highly-decorated.
0:03:26 > 0:03:28Thank you, judges.
0:03:28 > 0:03:33Chefs, you have three hours and your time starts now.
0:03:33 > 0:03:38- Let's go. Caster sugar.- Thank you.
0:03:38 > 0:03:42With 40 points available, scoring well today would give the teams
0:03:42 > 0:03:45a crucial advantage in the battle for a semifinal place.
0:03:45 > 0:03:48- Going is good. - It's push, push, push, push.
0:03:48 > 0:03:51So, everyone's starting with the most labour-intensive
0:03:51 > 0:03:54of the miniatures - a breakfast staple, reinvented.
0:03:54 > 0:03:57Viennoiserie is the very French core
0:03:57 > 0:04:00of the pastry world. The designer challenge
0:04:00 > 0:04:02will be choosing the classic as a base
0:04:02 > 0:04:06but perhaps bring some new shapes, new flavour combinations
0:04:06 > 0:04:09that you will not see in any display in any counter in any shops.
0:04:09 > 0:04:12Last night, the teams were given 30 minutes
0:04:12 > 0:04:14to prepare their yeasted dough.
0:04:14 > 0:04:17Dough's looking good. It's nice and chilled. It's nicely proved.
0:04:17 > 0:04:21I'm starting to do the layering. The dough is really hard.
0:04:21 > 0:04:26A nice, flaky, well-baked pastry needs to be laminated properly,
0:04:26 > 0:04:30needs to be proved correctly and needs to be baked beautifully.
0:04:30 > 0:04:32Obviously any of those not being there
0:04:32 > 0:04:34is going to be a big chunk of the point gone.
0:04:38 > 0:04:41You don't push the paste, actually, you just roll it.
0:04:41 > 0:04:45You know, I don't push. If I push, I break the thin layers of butter.
0:04:45 > 0:04:47You don't need to be strong if you have technique.
0:04:52 > 0:04:54He's a strong guy. He said he wanted to do it.
0:04:54 > 0:04:58If someone tells you he's going to do the hard work, you let him do it.
0:04:58 > 0:05:02- Morning, Chefs, how are you? - I smell bacon.- You can smell bacon.
0:05:02 > 0:05:04Is that breakfast time already?
0:05:04 > 0:05:08We're making a layered brioche with maple syrup, pecan nuts,
0:05:08 > 0:05:09crispy bacon and bourbon.
0:05:09 > 0:05:11It's an American take on the Viennoiserie.
0:05:11 > 0:05:13It's like the American croque monsieur.
0:05:13 > 0:05:16The American croque monsieur, oh-la-la.
0:05:16 > 0:05:18Based at the Cocorico Patisserie in Cardiff,
0:05:18 > 0:05:20Laurian's team have taken flavours
0:05:20 > 0:05:22beloved of their native home of France
0:05:22 > 0:05:26and their adopted home of Wales and completely ignored them
0:05:26 > 0:05:29for their American-style bacon and bourbon brioche.
0:05:29 > 0:05:30And they're being equally bold
0:05:30 > 0:05:33with their bi-colour pistachio-raspberry croissant,
0:05:33 > 0:05:34made from two different doughs.
0:05:34 > 0:05:37Viennoiserie - is that something you do a lot in your shop?
0:05:37 > 0:05:38Yeah, we do them daily.
0:05:38 > 0:05:41We should expect a strong round from your team, yeah?
0:05:41 > 0:05:44Looking at Thibault's face, I think "expect" is a big word.
0:05:44 > 0:05:46Is there anything that you're worried about?
0:05:46 > 0:05:48The Viennoiserie is one of those things,
0:05:48 > 0:05:51you want the layering to be as best as possible.
0:05:51 > 0:05:52And how is the timing going?
0:05:52 > 0:05:55Do you think the three hours is going to be nicely filled?
0:05:55 > 0:05:57Er, definitely, definitely nicely filled.
0:06:00 > 0:06:03The most important thing today is time management, so we can give it
0:06:03 > 0:06:07enough time to rest between folds, which is vital
0:06:07 > 0:06:09for a really flaky pastry.
0:06:09 > 0:06:12In the orange kitchen, Reece and his team
0:06:12 > 0:06:15from the five-star Grove Hotel in Hertfordshire
0:06:15 > 0:06:18regularly cater for over 1,500 guests a day,
0:06:18 > 0:06:19but rarely get the chance
0:06:19 > 0:06:22to take such an experimental approach to their work.
0:06:22 > 0:06:27Two types of Viennoiserie today are a hybrid croissant-doughnut
0:06:27 > 0:06:30and the other one is an orange pastry, shaped like a flower.
0:06:30 > 0:06:33This is out of our comfort zone but we wanted to take the risk
0:06:33 > 0:06:35cos we're fighting for a place in the semifinal.
0:06:35 > 0:06:37With a bi-colour flower-shaped Danish,
0:06:37 > 0:06:39topped with an orange creme patissiere
0:06:39 > 0:06:41and their cross-bred doughnut/ croissant,
0:06:41 > 0:06:44filled with apple marmalade, they seem intent
0:06:44 > 0:06:46on pushing the breakfast boundaries to the very limit.
0:06:46 > 0:06:49- So, you've done a "droissant". - A "droissant".
0:06:49 > 0:06:50We practised it a couple of times.
0:06:50 > 0:06:52It's not something we'd do in the hotel.
0:06:52 > 0:06:55We're trying to do something that's keeping up with trends,
0:06:55 > 0:06:57we're trying to do something that's going to showcase ourselves.
0:06:57 > 0:06:59That is a recurring theme with you guys.
0:06:59 > 0:07:02You're trying something different but it hasn't always worked.
0:07:02 > 0:07:04- No, it hasn't.- So, how confident are you with this to work?
0:07:06 > 0:07:09I'm hoping, I'm hoping that it's going to make the difference
0:07:09 > 0:07:11and set us apart from the other teams.
0:07:12 > 0:07:14In the black kitchen,
0:07:14 > 0:07:17Stefan's team from the Crafthouse restaurant in Leeds,
0:07:17 > 0:07:21have pinned their hopes on one unique flavour, in particular -
0:07:21 > 0:07:24a fragrant leaf from Southeast Asia called pandan.
0:07:24 > 0:07:25So, I've got pandan leaf with hot water
0:07:25 > 0:07:29and we're going to strain that off and use it in a creme patissiere
0:07:29 > 0:07:31and then pipe that into the centre.
0:07:31 > 0:07:33It's unusual mixing classic European Viennoiserie
0:07:33 > 0:07:35with some Asian flavours,
0:07:35 > 0:07:37so hopefully, the judges are going to appreciate that.
0:07:37 > 0:07:40Its elaborate floral design gives Stefan's team's
0:07:40 > 0:07:42exotic bi-coloured croissant an added twist
0:07:42 > 0:07:45and their simpler pastry swirl is filled
0:07:45 > 0:07:49with a classic Italian chocolate and hazelnut paste, called gianduja.
0:07:49 > 0:07:52So, talk to us about your Viennoiserie.
0:07:52 > 0:07:54We have a classic flavour -
0:07:54 > 0:07:56a hazelnut and dark chocolate gianduja.
0:07:56 > 0:07:58The second, gone for pandan leaf.
0:07:58 > 0:08:00I prefer the gianduja, personally,
0:08:00 > 0:08:02because that's the European side of the pastry.
0:08:02 > 0:08:04- For this I did that, Chef. - Thank you. You are so kind.
0:08:04 > 0:08:07And what about the shape of the gianduja Viennoiserie?
0:08:07 > 0:08:09What shape are you going to make?
0:08:16 > 0:08:19I grew up with pandan and I love pandan,
0:08:19 > 0:08:21so you're going to get this right for us?
0:08:21 > 0:08:23Yeah, I'll try my best, Chef.
0:08:24 > 0:08:26That's now going to go in the fridge.
0:08:26 > 0:08:28We're going to rest that for about 20 minutes
0:08:28 > 0:08:31and, in the meantime, we'll start on our orange dough.
0:08:31 > 0:08:35If making two types of 36 perfectly uniform Viennoiseries
0:08:35 > 0:08:37in just three hours wasn't tough enough...
0:08:37 > 0:08:39How you doing, Lauren? You all right?
0:08:39 > 0:08:42..for Stefan's team, the task is about to get even harder.
0:08:42 > 0:08:45- How you feeling? - My legs are a bit weak.
0:08:45 > 0:08:47Ooh-la-la, she's not well.
0:08:49 > 0:08:50Yeah.
0:08:50 > 0:08:54Stefan's going to struggle this morning with our team.
0:08:54 > 0:08:58Stefan, let me do the pastry, you focus on the petits fours.
0:08:58 > 0:09:01Oh, dear, Lauren, how are you?
0:09:01 > 0:09:04Er, feeling a little under the weather at the minute.
0:09:04 > 0:09:07I'm just feeling really light-headed, really sick.
0:09:07 > 0:09:10It happened all week, but today's just gradually got worse.
0:09:10 > 0:09:12I'm just going to sit out for a while,
0:09:12 > 0:09:14see how I feel and then, hopefully, jump back in.
0:09:14 > 0:09:16Do you want me to do this creme pat?
0:09:16 > 0:09:18No, keep going with the petits fours.
0:09:18 > 0:09:20- REECE:- Have they got a teammate down? It's a shame.
0:09:20 > 0:09:21It's vital for them.
0:09:21 > 0:09:23- LAURIAN:- The problem is you rely on being well
0:09:23 > 0:09:26and, with the stress and everything, it takes a lot on the body.
0:09:26 > 0:09:29Got a lot to do. Obviously, Lauren's not feeling good,
0:09:29 > 0:09:32so we've just got to really push now. That's the only way.
0:09:33 > 0:09:38MUSIC: Ah Mes Amis Pour Mon Ame from La Fille Du Regiment by Donizetti
0:09:38 > 0:09:42- You know the time, Stefan?- Yeah. We've had 43 minutes.
0:09:42 > 0:09:44- REECE:- We're going good, team.
0:09:44 > 0:09:46Even if they think things are under control,
0:09:46 > 0:09:50delivering 72 designer Viennoiseries is just the start.
0:09:50 > 0:09:53# Ah, mes amis, quel jour de fete
0:09:53 > 0:09:55# Je vais marcher... #
0:09:58 > 0:10:00There are also two whole batches
0:10:00 > 0:10:03of exquisite rolled petits fours to worry about.
0:10:05 > 0:10:08A classic rolled petit four has to be rolled.
0:10:08 > 0:10:10The name speak louder than word.
0:10:10 > 0:10:13Not only does it have to taste good, it has to be elegant.
0:10:13 > 0:10:16I will be judging them on how delicate their hand is.
0:10:16 > 0:10:19What I would like to see from this challenge
0:10:19 > 0:10:20is to think out of the box.
0:10:20 > 0:10:22Don't give me boring petits fours
0:10:22 > 0:10:25because these would be not acceptable.
0:10:26 > 0:10:29Don't film the first one. It's like pancakes - it always goes wrong.
0:10:29 > 0:10:32I'm just making the mojito cone.
0:10:32 > 0:10:34This is exactly the same as making an ice cream cone, really.
0:10:34 > 0:10:36I'll just make baby versions.
0:10:36 > 0:10:40Lauren's mojito waffle cone will be filled with lime gel
0:10:40 > 0:10:41and vanilla and rum marshmallow,
0:10:41 > 0:10:43dipped at the end in chocolate
0:10:43 > 0:10:45and topped with lime caviar.
0:10:45 > 0:10:49And teammate Jonathan will be in charge of a chocolate wafer cigar,
0:10:49 > 0:10:52filled with a chocolate mousse and dipped in powdered white chocolate.
0:10:52 > 0:10:55So, the outside should be very crispy
0:10:55 > 0:10:58and the inside will have a very, very light mousse texture.
0:10:58 > 0:11:01Cigarette paste, we call it, like a tuile, a wafer mix.
0:11:01 > 0:11:04They've got to be all exactly the same shape.
0:11:04 > 0:11:06Should be seven centimetres.
0:11:06 > 0:11:09When it comes to achieving perfectly uniform tuiles...
0:11:09 > 0:11:11Maxime, I'm going to need your help actually
0:11:11 > 0:11:13to lift this off the template.
0:11:13 > 0:11:15..a stencil should help.
0:11:15 > 0:11:17- I need your help. - I'm coming, I'm coming.
0:11:17 > 0:11:19So, these have got to be pretty precise.
0:11:19 > 0:11:21So, lift the template off.
0:11:21 > 0:11:23You stretch on your side, I'll stretch on mine.
0:11:23 > 0:11:26- You need to keep the tension, yeah. - Are you ready?- No. OK, ready.
0:11:26 > 0:11:29- Stretch, stretch now?- Yeah.
0:11:29 > 0:11:30- BLEEP!- I got most of them.
0:11:32 > 0:11:34Stefan's pistachio and praline tuile
0:11:34 > 0:11:37will be filled with a white chocolate and pistachio ganache
0:11:37 > 0:11:39and a raspberry coulis centre.
0:11:39 > 0:11:43He's also making a passion fruit jelly and chocolate ganache roll.
0:11:43 > 0:11:45What I've got here is a dark chocolate ganache.
0:11:45 > 0:11:47It's not quite how it went in the practice.
0:11:47 > 0:11:50- It's just set up a bit too much. - Hi, Stefan. Hi, Maxime.- Hi.
0:11:50 > 0:11:53- How you doing?- What's the latest? - Well, latest is...
0:11:53 > 0:11:56- There's still just two of you? - There's still two of us.- Right.
0:11:56 > 0:11:59But we're cracking on. We're having to increase the speed even further.
0:11:59 > 0:12:01Can Maxime go any faster? He's already on fast--forward.
0:12:01 > 0:12:04Good question. There's a few things we might have to leave off.
0:12:04 > 0:12:08- What have you had to economise on? - Just the little garnishes.
0:12:08 > 0:12:09We still might get time to do it
0:12:09 > 0:12:12but we're going to leave those till towards the end,
0:12:12 > 0:12:13rather than doing them now.
0:12:13 > 0:12:15Cos we've got to leave quite a lot of time
0:12:15 > 0:12:17- to fill all these little things. - That was quite fast.
0:12:17 > 0:12:21- That was VERY fast.- Yeah. It's impressive.
0:12:22 > 0:12:23I'm going to fix it, yeah.
0:12:31 > 0:12:33That's a joconde sponge with praline inside it,
0:12:33 > 0:12:35so you get that praline taste from the joconde sponge.
0:12:35 > 0:12:39Put some hazelnuts on top to give a bit of a crunch as well.
0:12:39 > 0:12:42Laurian's joconde sponge roll will be filled
0:12:42 > 0:12:46with an apricot creme patissiere and covered in milk chocolate.
0:12:46 > 0:12:48He's also making a passion fruit tuile cone,
0:12:48 > 0:12:50filled with pineapple, ginger and chilli
0:12:50 > 0:12:52and coconut and rum ganache.
0:12:52 > 0:12:55Ginger, pineapple and chilli pepper.
0:12:55 > 0:12:57- Do you think this is too spicy?- No.
0:12:57 > 0:13:00You've got a bit of warmth but then it goes straightaway.
0:13:00 > 0:13:02It's more the ginger warmth than the chilli.
0:13:02 > 0:13:05- You always have been strong with your flavour combinations.- Yeah.
0:13:05 > 0:13:07Are you expecting this one to be as strong?
0:13:07 > 0:13:09- Yeah, best combo in the world. - CHERISH LAUGHS
0:13:11 > 0:13:14SHEEP BLEAT
0:13:14 > 0:13:18Chefs, you are now exactly halfway through.
0:13:19 > 0:13:20I'm happy with them.
0:13:20 > 0:13:22It's always a good test, if you can cut a Danish
0:13:22 > 0:13:25and still see the layers, you've done the lamination right.
0:13:25 > 0:13:27Getting the lamination right is one thing...
0:13:29 > 0:13:30Bravo.
0:13:30 > 0:13:32..but if the teams don't allow enough time
0:13:32 > 0:13:34for their Viennoiserie to rise...
0:13:34 > 0:13:36That is the gianduja pastry cream.
0:13:36 > 0:13:39..all that careful layering will count for nowt.
0:13:39 > 0:13:41It's just managing the proving time, managing the cooking time.
0:13:41 > 0:13:45That's going to be the next step, that you get a nice rise.
0:13:46 > 0:13:50You know Reece's team - I think that they're getting very competitive.
0:13:50 > 0:13:54- I like them pushing themselves.- They just need to nail their tasting.
0:13:54 > 0:13:55Currently making the marmalade.
0:13:55 > 0:13:59That's going to be part of the croissant-doughnut garnish.
0:14:00 > 0:14:02This is the bacon and the bourbon.
0:14:02 > 0:14:04Laurian's team - I really like the Viennoiserie.
0:14:04 > 0:14:06If they are proved enough and baked enough,
0:14:06 > 0:14:09- I've got no issue with what's coming.- I'm just intrigued to taste.
0:14:09 > 0:14:11The same size and the same weight, it's very important
0:14:11 > 0:14:16cos Cherish is very difficult and she wants things perfectly.
0:14:18 > 0:14:19The ganache tasted smooth.
0:14:19 > 0:14:21It's just set up and making it harder to work with.
0:14:21 > 0:14:24- So, Stefan's team. - I think they feel the stress now.
0:14:24 > 0:14:26They are definitely going double tempo
0:14:26 > 0:14:28but they don't have enough manpower to get it all done.
0:14:28 > 0:14:31I think it's just too much for them. What a shame.
0:14:31 > 0:14:33We're struggling, to be honest,
0:14:33 > 0:14:38but we've just got to do the best we can and that's it, really.
0:14:38 > 0:14:40One hour left now.
0:14:40 > 0:14:42- 60 minutes. - We've still got an hour left.
0:14:42 > 0:14:44Just need to push, push, push, push.
0:14:44 > 0:14:46Oh, sorry.
0:14:46 > 0:14:49- I am going to need a hand rolling the...- I'm ready.
0:14:49 > 0:14:51Have you got a couple of minutes?
0:14:54 > 0:14:57As the others race to get their final Viennoiseries in the prover...
0:15:03 > 0:15:06..Stefan and Maxime have even more to do.
0:15:06 > 0:15:09Maxime, we need to get them in the prover.
0:15:09 > 0:15:12Their intricate flower design croissant can't be proved
0:15:12 > 0:15:13until it's shaped.
0:15:13 > 0:15:15Can we simplify it so we can get it in the prover?
0:15:15 > 0:15:17No, we don't simplify.
0:15:17 > 0:15:20Don't worry, it'll be in the prover. I need to do a lot of things.
0:15:20 > 0:15:24I need to make my shape, cool down, after fill up my mould,
0:15:24 > 0:15:30finish it, put to prove, and Stefan is, like, "He's not finished, huh?"
0:15:30 > 0:15:32Are you going to have time to put them in the prover?
0:15:32 > 0:15:34- REECE:- So, the currant status of affairs
0:15:34 > 0:15:37are we have got the croissant-doughnuts in the prover.
0:15:37 > 0:15:40We're getting ready to fry those. Marmalade's made for it.
0:15:40 > 0:15:42The filling's made, the crumble's in the oven.
0:15:42 > 0:15:45Lauren's on her rolled petits fours and Jonathan's on his.
0:15:45 > 0:15:47So far, so good, I think.
0:15:49 > 0:15:53- What IS the time?- Just half an hour to go now. 30 minutes left.
0:15:53 > 0:15:54Oh, my God!
0:15:59 > 0:16:02Maxime, can I help you? We just need to get these in the prover.
0:16:02 > 0:16:03Show me what to do.
0:16:10 > 0:16:12- Thinner. Thin not big.- Thinner, yeah?- Thin.
0:16:12 > 0:16:16- We need these in the prover? - Yeah, let's go, let's go.
0:16:18 > 0:16:20If you fill it too much, they're going to snap.
0:16:20 > 0:16:23- REECE:- As they're frying off, you can see the laminations in them,
0:16:23 > 0:16:25which is what we want. It'll give it a nice crisp extra to it.
0:16:25 > 0:16:27The only reason I'm turning them on the tray
0:16:27 > 0:16:30is to drain any excess fat that's coming off them.
0:16:39 > 0:16:43We need to get the fresh raspberries and we need to coat them all.
0:16:43 > 0:16:4615 minutes left now. Just quarter of an hour.
0:16:46 > 0:16:48This could be right on the time.
0:16:48 > 0:16:50Oh!
0:17:00 > 0:17:02More time, we need more time.
0:17:02 > 0:17:05We're going to finish. We are going to finish.
0:17:05 > 0:17:08- You've got eight minutes left.- Yeah. - Yeah.- That's as far as it goes.
0:17:08 > 0:17:13- Pastries are in the oven, so... - Are they done?- No.- Blimey!
0:17:13 > 0:17:15- Guys, are we on track?- Yeah.
0:17:18 > 0:17:23This is just lime caviar, so there's just little spheres of lime juice,
0:17:23 > 0:17:24which we've mixed with agar-agar.
0:17:24 > 0:17:28- I need a hand to get those last Danishes out the oven.- That's fine.
0:17:28 > 0:17:30Not quite finishing as we'd hoped but, hopefully,
0:17:30 > 0:17:34we won't be out of the running for the second challenge. We shall see.
0:17:34 > 0:17:37They're a little bit flat. Could have had a bit longer in the prover.
0:17:37 > 0:17:39Should have cut them a bit thicker.
0:17:42 > 0:17:44Chefs, you have one minute left.
0:17:44 > 0:17:46Fast, fast, fast. Take out, take out.
0:17:46 > 0:17:50Creme pat, just need a small amount. We need to go, we need to go.
0:17:50 > 0:17:52- Like that, yeah?- Argh!
0:17:54 > 0:17:56- You got it?- Yeah, I've got it.
0:17:58 > 0:18:02- Let's just get these on the side. - OK, your time is up.
0:18:02 > 0:18:07Now, please step away from your multiple miniatures.
0:18:08 > 0:18:10We underestimated that one massively.
0:18:10 > 0:18:12There shouldn't have been that much of a push.
0:18:12 > 0:18:15Well done, mate. Big effort.
0:18:15 > 0:18:18# Libiamo, libiamo ne' lieti... #
0:18:18 > 0:18:23More than 400 miniatures, made in just three hours.
0:18:24 > 0:18:26Watch it, watch it.
0:18:26 > 0:18:28- STEFAN:- Managed to get them out.
0:18:28 > 0:18:30I think it's going to be a tough round for us, though.
0:18:30 > 0:18:32- REECE:- 144 pastries in three hours - come on!
0:18:35 > 0:18:37When does that ever happen at work?
0:18:40 > 0:18:44So, congratulations, Chefs, on meeting the challenge.
0:18:44 > 0:18:48Reece's team, if you'd like to bring up the products of your hard work.
0:18:51 > 0:18:55Reece's team's Viennoiseries include flower-shaped, bi-coloured Danishes,
0:18:55 > 0:18:57filled with orange creme patissiere
0:18:57 > 0:19:00and croissant-doughnuts, or "droissants",
0:19:00 > 0:19:02topped with green apple marmalade.
0:19:02 > 0:19:05I really like the look of your "droissants",
0:19:05 > 0:19:08and I can see the lamination, so well done for that.
0:19:08 > 0:19:10It looks really, really appetising.
0:19:10 > 0:19:11One little bit comment
0:19:11 > 0:19:14- is that the colour is a little bit inconsistent.- Yeah.
0:19:19 > 0:19:23Visually, it looks almost better when you look at the work
0:19:23 > 0:19:26that actually happens within that dough.
0:19:26 > 0:19:29It's really beautiful, really amazing.
0:19:29 > 0:19:32So, the proof is inside the "droissant".
0:19:35 > 0:19:38I was a bit concerned when you tell me it's going to be deep-fried,
0:19:38 > 0:19:41but it tastes really, really nice.
0:19:41 > 0:19:44I like the flakiness and the sharpness of the apple
0:19:44 > 0:19:47brings everything together beautifully.
0:19:47 > 0:19:51Lovely, lovely, texture. Really, really nice. I really enjoy it.
0:19:51 > 0:19:55- I'm going to do that back at Le Manoir very soon.- Oh.
0:19:55 > 0:19:58- And the orange? - Reece, what happened?
0:19:58 > 0:19:59I sliced it a bit too thin,
0:19:59 > 0:20:03rushed them through the prover and they came out a bit too flat.
0:20:06 > 0:20:10- It's chewy and it's very dry.- You're losing the Viennoiserie aspect.
0:20:10 > 0:20:15It's more like a dry paste with orange flavour.
0:20:15 > 0:20:18- It doesn't live up to the "droissant".- I agree.- What a shame.
0:20:20 > 0:20:23For their petits fours, they've made chocolate wafer cigars,
0:20:23 > 0:20:25filled with chocolate mousse,
0:20:25 > 0:20:29and waffle cones, filled with lime gel and rum and vanilla marshmallow.
0:20:30 > 0:20:32I can visually see,
0:20:32 > 0:20:36a little bit like the Viennoiserie challenge, two halves -
0:20:36 > 0:20:38a beautiful cornet
0:20:38 > 0:20:40and, as far as the cigar is concerned,
0:20:40 > 0:20:42it's lacking a bit of refinement.
0:20:42 > 0:20:46It's a bit heavy-handed, whereas this is very elegant,
0:20:46 > 0:20:48- very dainty, very well done.- Mm.
0:20:53 > 0:20:55The caviar is actually very strong,
0:20:55 > 0:20:57but because the rest is also very acidic,
0:20:57 > 0:21:00especially there is a curd at the bottom which is extremely acidic,
0:21:00 > 0:21:02it's just built up far too much.
0:21:02 > 0:21:08- It doesn't taste as good as it looks.- OK.- I'm a bit disappointed.
0:21:08 > 0:21:12- Maybe we need to try the cigar. - Mm, always end with a cigar.
0:21:15 > 0:21:18It was very aerated. It was very light, the chocolate mousse.
0:21:18 > 0:21:20Does it excite me?
0:21:22 > 0:21:27- No.- It's a little bit...should I use the word "boring"?- OK.
0:21:27 > 0:21:32- To bring me a chocolate mousse in a tube... Disappointed, guys.- OK.
0:21:36 > 0:21:38I concentrated too much on the croissant-doughnut,
0:21:38 > 0:21:40as opposed to the swirl.
0:21:42 > 0:21:45- We've got tomorrow.- We've still got tomorrow to play for, so...
0:21:45 > 0:21:49Laurian and co are next, the French dragons.
0:21:49 > 0:21:51If you could bring up your multiple miniatures.
0:21:53 > 0:21:56Laurian's team's Viennoiserie include brioches,
0:21:56 > 0:21:59filled with bacon, bourbon and pecan creme patissiere,
0:21:59 > 0:22:01and bi-coloured croissants,
0:22:01 > 0:22:04filled with pistachio creme patissiere and fresh raspberries.
0:22:06 > 0:22:10The lamination is clearly visible, which is a great thing.
0:22:11 > 0:22:14What are your immediate thoughts? BENOIT CLEARS HIS THROAT
0:22:14 > 0:22:17- What are YOUR immediate thought? - It's underbaked.
0:22:17 > 0:22:19Underbaked, fairly tight as well and compact.
0:22:19 > 0:22:22We knew we didn't leave long enough in the prover.
0:22:28 > 0:22:32From the exterior, it looks very well laminated,
0:22:32 > 0:22:35but when you eat it, it's very doughy, it's very chewy,
0:22:35 > 0:22:38it's very heavy and it's undercooked. It's a no-no to me.
0:22:38 > 0:22:42Hopefully, the bacon one is going to redeem yourself. It's very neat.
0:22:42 > 0:22:45You've baked it in a circle, it's the right size.
0:22:45 > 0:22:47Again, the lamination is beautiful.
0:22:47 > 0:22:49We can see all the lamination throughout.
0:22:54 > 0:22:55Are you getting bacon?
0:22:58 > 0:23:01No, I cannot taste it, or it's very subtle.
0:23:01 > 0:23:03I wish the maple would be more present
0:23:03 > 0:23:07and because the brioche dough is slightly underbaked,
0:23:07 > 0:23:10we've got kind of a lot of dough to balance the flavour
0:23:10 > 0:23:13you're trying to make, so a little bit disappointed. I was really...
0:23:13 > 0:23:15This is the thing I was looking forward to today.
0:23:15 > 0:23:18Mm, what a disappointment.
0:23:18 > 0:23:19For their petits fours,
0:23:19 > 0:23:22Laurian's team have made passion fruit wafer tuiles,
0:23:22 > 0:23:24filled with pineapple, chilli and ginger
0:23:24 > 0:23:26and a coconut and rum ganache.
0:23:26 > 0:23:29Also, chocolate-dipped praline sponge rolls,
0:23:29 > 0:23:31filled with apricot creme patissiere.
0:23:31 > 0:23:34I look at your presentation, it is very dull.
0:23:34 > 0:23:38I want you to inject some excitement in there.
0:23:39 > 0:23:41- It's lacking a bit of finesse. - Yeah.
0:23:51 > 0:23:53- What does that mean? - It means "good".
0:23:53 > 0:23:56Is that different, is that original?
0:23:56 > 0:24:00But you know, sometimes, give me something nice to eat, I don't mind.
0:24:00 > 0:24:02It is quite heavy for me.
0:24:02 > 0:24:06But, saying that, I am quite intrigued to taste your cone.
0:24:06 > 0:24:10Again, it might not look good, needs a bit more tender, loving care.
0:24:15 > 0:24:18I was concerned with the first chocolate kind of mousse.
0:24:18 > 0:24:21At the beginning, I said, "Ah, it's going to be chocolate,"
0:24:21 > 0:24:25and then the pineapple kicks in and the ginger puts it somewhere else.
0:24:26 > 0:24:28- There's nothing wrong there. - It is crispy, it is light.
0:24:28 > 0:24:32You just made my day. Love it, love it, love it!
0:24:46 > 0:24:48Stefan is next.
0:24:48 > 0:24:50If you and your team - or Maxime, as he's known -
0:24:50 > 0:24:52would like to bring your produce up.
0:24:52 > 0:24:56For their Viennoiserie, Stefan and Maxime have made
0:24:56 > 0:24:59bi-colour, flower-shaped pandan leaf croissant,
0:24:59 > 0:25:01filled with pandan creme patissiere,
0:25:01 > 0:25:04and chocolate and hazelnut gianduja swirls.
0:25:04 > 0:25:08- Right, so not everything went to plan today.- Not quite, not quite.
0:25:08 > 0:25:11Obviously, it's been difficult, but, you know, here we are.
0:25:11 > 0:25:15We can only congratulate you for your effort this morning,
0:25:15 > 0:25:18so we will bear in mind the fact that you've been two only,
0:25:18 > 0:25:23but we also have to make a fair judgement on what we see and taste.
0:25:23 > 0:25:25We can see the lamination, lots of layers.
0:25:27 > 0:25:28Yeah, clearly there is a little baking issue
0:25:28 > 0:25:30from the top to the bottom.
0:25:35 > 0:25:37I have got the hazelnut but not the chocolate
0:25:37 > 0:25:41and, obviously, because that flavour is not quite there,
0:25:41 > 0:25:42you've got the hazelnut fat.
0:25:42 > 0:25:45It is kind of rancid kind of taste on my palate.
0:25:45 > 0:25:47I didn't enjoy eating it.
0:25:47 > 0:25:49And then, saying that, I look at your pandan...
0:25:49 > 0:25:52- They look like mini tortoises. - It is upside down though.
0:25:52 > 0:25:55If you put it up on its back, and it's a flower. There you go.
0:25:55 > 0:25:59I would prefer the two sizes look quite in line with each other.
0:25:59 > 0:26:02- These look really mini. - It's underproved.
0:26:02 > 0:26:04It didn't prove full stop. I mean, half an hour to go,
0:26:04 > 0:26:06you were still putting them in the mould, weren't you?
0:26:06 > 0:26:09I get very excited when you talk about pandan.
0:26:09 > 0:26:12It's aromatic, it's very fragrant, although I prefer it
0:26:12 > 0:26:16with a little bit of coconut injected into the flavour.
0:26:16 > 0:26:17I think that would finish it off.
0:26:17 > 0:26:20- Did you just take that out of your mouth?- Yes.
0:26:23 > 0:26:27- What can I say? It is raw. - Bah, there we go.
0:26:27 > 0:26:30I'm not going to be especially enthusiastic about this one.
0:26:30 > 0:26:32It's not going to score very high.
0:26:36 > 0:26:39For their petits fours, they've made chocolate ganache rolls,
0:26:39 > 0:26:41encased in a passion fruit jelly,
0:26:41 > 0:26:44and pistachio and praline tuiles, filled with pistachio
0:26:44 > 0:26:47and white chocolate ganache and a raspberry coulis centre.
0:26:47 > 0:26:50When you compare this and this,
0:26:50 > 0:26:53they are not in size and not precise at all.
0:26:53 > 0:26:57- The work is untidy.- OK, so I'm going to take the little one.
0:27:00 > 0:27:01Oh.
0:27:03 > 0:27:05The ganache is wrong. It's too dry.
0:27:05 > 0:27:08It's not silky, it's not melting down.
0:27:08 > 0:27:11When you make the ganache, you saw that it was split.
0:27:11 > 0:27:13I just didn't enjoy eating it.
0:27:13 > 0:27:14So, pistachio.
0:27:14 > 0:27:17You've cut this one and I think I'm going to try the French way.
0:27:17 > 0:27:19- Oh.- That's the best way.
0:27:21 > 0:27:24I've got pistachio, I've got raspberry,
0:27:24 > 0:27:26and the tuile on the outside is crispy.
0:27:26 > 0:27:28Simple but very nice.
0:27:28 > 0:27:33Well, you know what, if I eat it blindfolded, I'd be so happy.
0:27:33 > 0:27:34Why blindfolded?
0:27:34 > 0:27:37Because it is not very presentable, not precise,
0:27:37 > 0:27:41but I was blindfolded, I would be happy, hunky-dory.
0:27:41 > 0:27:44- Anyway, two chefs instead of three, well done.- Well done, mate.
0:27:52 > 0:27:54The judges will now award a score out of ten
0:27:54 > 0:27:57for each batch of miniatures.
0:27:58 > 0:28:00In total, 40 points are available today
0:28:00 > 0:28:03and, with a place in the semifinals at stake,
0:28:03 > 0:28:06at the end of tomorrow, every point is crucial.
0:28:09 > 0:28:11The team in third place,
0:28:11 > 0:28:14with a total of 18 out of a possible 40,
0:28:14 > 0:28:16Stefan's team.
0:28:16 > 0:28:18You were really under the cosh today.
0:28:18 > 0:28:21However, underproved Viennoiserie
0:28:21 > 0:28:24and petits fours need a bit of tender, loving care.
0:28:24 > 0:28:27But which team has put themselves in poll position
0:28:27 > 0:28:29to get through to the semifinals?
0:28:29 > 0:28:31Reece's team,
0:28:31 > 0:28:34I thought the "droissant" was really, really tasty.
0:28:34 > 0:28:36However, the petits fours was a bit bland.
0:28:36 > 0:28:39I'm awarding you 12 out of 20.
0:28:39 > 0:28:42I really enjoy your take on the designer Viennoiserie,
0:28:42 > 0:28:44but I'm really concerned with some of the tastings.
0:28:44 > 0:28:47I'm awarding you 11 points out of 20.
0:28:47 > 0:28:51Giving you a total of 23 out of a possible 40.
0:28:51 > 0:28:53Can we hear your scores, please, for Laurian's team?
0:28:53 > 0:28:57Very flaky, but underbaked Viennoiserie.
0:28:57 > 0:29:00Very tasty but underfinished petits fours.
0:29:00 > 0:29:02I'm awarding you 11 out of 20.
0:29:02 > 0:29:05Loved the taste, but time management issue.
0:29:05 > 0:29:08I'm awarding you 10 out of 20.
0:29:08 > 0:29:11Which gives you 21 points out of a possible 40.
0:29:11 > 0:29:15And that means that Reece's team is in first place,
0:29:15 > 0:29:17Laurian's team is in second
0:29:17 > 0:29:20and, Stefan, you are currently in bronze position.
0:29:20 > 0:29:24Not that all is lost because tomorrow is the showpiece challenge
0:29:24 > 0:29:28and 60 points are available. So, for now, best to rest.
0:29:28 > 0:29:30Come back tomorrow rejuvenated
0:29:30 > 0:29:32and, hopefully, replete with the rest of your team.
0:29:32 > 0:29:34See you back here tomorrow morning.
0:29:34 > 0:29:38I have no idea of the way we did it, but we did it!
0:29:38 > 0:29:41Obviously, they weren't quite the standard which we'd hoped for
0:29:41 > 0:29:44but, the main thing is we're not out of contention.
0:29:44 > 0:29:46There's literally nothing separating the teams.
0:29:46 > 0:29:48We're first but we're first by two points.
0:29:48 > 0:29:50Two points is nothing. You have it all to play for.
0:29:50 > 0:29:52Tomorrow is a tricky challenge
0:29:52 > 0:29:56but then that's why the golden hour could change the day
0:29:56 > 0:29:57and if we get things on time,
0:29:57 > 0:29:59that will give us a good advantage for tomorrow.
0:30:01 > 0:30:05Tomorrow, the teams will make an elaborate chocolate showpiece
0:30:05 > 0:30:08and the golden hour is their chance to get a head start
0:30:08 > 0:30:11and prepare any elements that need setting overnight.
0:30:11 > 0:30:13So, looking ahead to tomorrow,
0:30:13 > 0:30:15who do you think has the most work to do?
0:30:15 > 0:30:19Definitely Stefan's team is going to have a tough job.
0:30:19 > 0:30:23Yes, Lauren was taken ill and we're not sure about at the moment.
0:30:23 > 0:30:24Well, let's hope she is getting better.
0:30:24 > 0:30:28If she isn't, they are allowed to bring in someone to replace her.
0:30:28 > 0:30:30But that person, they haven't been training with the team,
0:30:30 > 0:30:32they are not aware of what's the brief,
0:30:32 > 0:30:34so they can only really support.
0:30:34 > 0:30:37And is Maxime not a specialist chocolatier?
0:30:37 > 0:30:39He won Junior Chocolate Master
0:30:39 > 0:30:42and, of course, his strength is with chocolate.
0:30:42 > 0:30:43And Laurian's team.
0:30:43 > 0:30:46Well, you can feel that those guys are working together.
0:30:46 > 0:30:50But I have a feeling today that I saw a little bit crack in the team.
0:30:50 > 0:30:53I think he's a bit stressed out because of time management.
0:30:53 > 0:30:55And Reece's team?
0:30:55 > 0:30:58They are the most competitive team we've got in this competition,
0:30:58 > 0:31:01but they need to deliver brilliant skill consistently.
0:31:01 > 0:31:04So, do you think Stefan's team out of the picture altogether
0:31:04 > 0:31:07- cos they lost today?- I think that if Stefan's team came up
0:31:07 > 0:31:11with an innovative, creative, flamboyant design,
0:31:11 > 0:31:13he would be able to fight back.
0:31:13 > 0:31:17There's only five points between Reece's team and Stefan's team,
0:31:17 > 0:31:20so tomorrow, 60 points, anything can happen.
0:31:20 > 0:31:24- It's not over until it's over. - That's a fabulous phrase.
0:31:24 > 0:31:26I wish I'd said it. BENOIT LAUGHS
0:31:26 > 0:31:28OK, I've filled all those. I just need to do the flowers.
0:31:28 > 0:31:31- Let's go push, let's go push. - Push, push, push, push.
0:31:31 > 0:31:32- REECE:- Three minutes.
0:31:32 > 0:31:35Anything you don't want left uncovered, get on the trolley.
0:31:50 > 0:31:53With just one challenge standing between the teams
0:31:53 > 0:31:55and a place in the semifinals,
0:31:55 > 0:31:58last night, Stefan took an executive decision.
0:31:58 > 0:32:01So, sadly Lauren is still quite ill today
0:32:01 > 0:32:03but, thankfully, Maxime and I are not going to have to do
0:32:03 > 0:32:05this challenge by ourselves
0:32:05 > 0:32:07and I'm really grateful that my good friend Stephen,
0:32:07 > 0:32:09who was with me in the competition last year -
0:32:09 > 0:32:12he was the captain - he's going to fill in for Lauren.
0:32:12 > 0:32:14- LAURIAN:- It feels a lot more important to stay in
0:32:14 > 0:32:18than in previous weeks. There's a lot to play for today.
0:32:18 > 0:32:19- REECE:- We want to be in the semis, for sure.
0:32:19 > 0:32:21Every round you've got to fight for,
0:32:21 > 0:32:24so the sleeves are rolled up this morning and we're ready to go.
0:32:25 > 0:32:27Good morning, Chefs. Welcome back.
0:32:27 > 0:32:30It's time for the showpiece challenge,
0:32:30 > 0:32:34your last chance to book those places in the semifinals.
0:32:34 > 0:32:37- I'll let the judges explain. Cherish.- Good morning, Chefs.
0:32:37 > 0:32:39I'd like you to make a chocolate showpiece.
0:32:39 > 0:32:41Every element has to be edible.
0:32:41 > 0:32:46And three types of moulded and filled chocolate bonbons.
0:32:46 > 0:32:4936 each, 108 in total.
0:32:49 > 0:32:51Benoit, is there a theme?
0:32:51 > 0:32:54The theme for your showpiece today is the sky at night,
0:32:54 > 0:33:00so you need to think fireworks, planets, stars, galaxies.
0:33:00 > 0:33:02- You need to think big. - So, the rules are quite simple.
0:33:02 > 0:33:05Succeed and you go through to the semifinals.
0:33:05 > 0:33:07Fail and you have five minutes to leave the building
0:33:07 > 0:33:09before we release the hounds.
0:33:09 > 0:33:11You had one hour's preparation last night.
0:33:11 > 0:33:17You have three further hours and those begin...now.
0:33:17 > 0:33:20OK, let's do this, yeah? Let's smash it.
0:33:22 > 0:33:25The teams will be judged on their mastery of chocolate,
0:33:25 > 0:33:27from sculpting it on a grand scale
0:33:27 > 0:33:30to crafting delicate flavour-filled bonbons.
0:33:30 > 0:33:32They're lovely. That's it, round them.
0:33:32 > 0:33:34- LAUREN:- Is that melted chocolate? Can I steal a bit?
0:33:34 > 0:33:37"Is that melted chocolate?" - what a stupid question.
0:33:37 > 0:33:40With this challenge, it's the ultimate test of chocolate work.
0:33:40 > 0:33:43The pastry chefs will have to show me their artistic side
0:33:43 > 0:33:45and their technical skills on the showpiece
0:33:45 > 0:33:48but also on the taste and texture of the bonbons.
0:33:48 > 0:33:52The moulded chocolate, it has to be crispy, it has to be well snapped
0:33:52 > 0:33:56and has to be so thinly cast and, most importantly,
0:33:56 > 0:34:00the filling inside has to be so sensational when I taste it.
0:34:00 > 0:34:03Could add a bit more of the blackcurrant liqueur.
0:34:03 > 0:34:06Cherish likes her alcohol, so we don't want to disappoint today.
0:34:06 > 0:34:08Delivering a sky at night themed showpiece...
0:34:08 > 0:34:11- Shall I do two coats of this? - Do one.
0:34:11 > 0:34:14..means the scale of their ambition is more important than ever.
0:34:14 > 0:34:16Little massage.
0:34:16 > 0:34:18I would love to see, with a chocolate showpiece,
0:34:18 > 0:34:23to lift off the table, off planet Earth to the sky.
0:34:23 > 0:34:26The most crucial thing for me is the structure.
0:34:26 > 0:34:29The centre of gravity is very crucial.
0:34:29 > 0:34:32If the foundation is not strong enough, what happens?
0:34:32 > 0:34:34Whoa, it will collapse.
0:34:34 > 0:34:36Most teams used the golden hour
0:34:36 > 0:34:38to set the larger sections of their structures overnight.
0:34:38 > 0:34:40- REECE:- What do you reckon about the moon?
0:34:40 > 0:34:42- LAUREN:- I think it needs something.
0:34:42 > 0:34:44But Laurian's team went a step further.
0:34:44 > 0:34:47The chocolate bonbons are done. Did them last night.
0:34:47 > 0:34:49You've got to think of your priority
0:34:49 > 0:34:51and I think, for us, the priority was to do the bonbons
0:34:51 > 0:34:54and to cast all the big parts of the showpiece.
0:34:54 > 0:34:58Now we can concentrate on spending big time on details.
0:35:01 > 0:35:04The idea is to have it looking from a lake,
0:35:04 > 0:35:06looking at the stars and the moon.
0:35:06 > 0:35:08Laurian's telescope will also act as a vessel
0:35:08 > 0:35:11for his trio of dark chocolate bonbons,
0:35:11 > 0:35:14filled with pastis and star anise ganache,
0:35:14 > 0:35:16yuzu and matcha green tea ganache,
0:35:16 > 0:35:19and sesame caramel and sesame ganache.
0:35:19 > 0:35:21Yesterday, we had time management issues.
0:35:21 > 0:35:23Do you think you can do it today?
0:35:23 > 0:35:26Well, the bonbons have already been done.
0:35:26 > 0:35:29- All three bonbons have been actually made yesterday?- Yes.- Wow!
0:35:29 > 0:35:30We always work like this.
0:35:30 > 0:35:33I attempt to crystallise them overnight and them to cap them...
0:35:33 > 0:35:37So, technically, all three of you are on the chocolate piece today.
0:35:37 > 0:35:41So, are you going to show us a very magnificent, incredible piece today?
0:35:41 > 0:35:43We're keeping it quite simple.
0:35:43 > 0:35:45Compared to other teams, we might not have the biggest,
0:35:45 > 0:35:47but there is no point to do something massive
0:35:47 > 0:35:49just for the sake of using chocolate.
0:35:49 > 0:35:52If Laurian's thinking simple and chic,
0:35:52 > 0:35:55Reece is on a different planet altogether.
0:35:55 > 0:35:58The sky at night screams to me straightway,
0:35:58 > 0:36:01stars, galaxies, planets. So, that's what we're really going for.
0:36:01 > 0:36:06We want that sort of visual impact, so lots of colours and shapes.
0:36:06 > 0:36:07A couple of interpretations,
0:36:07 > 0:36:09so for some of the planets, we're doing flowers.
0:36:09 > 0:36:12We're really trying to show every technique of chocolate.
0:36:12 > 0:36:15His team's entire solar system will be balanced
0:36:15 > 0:36:18on a chocolate telescope, moon and base.
0:36:18 > 0:36:21Their constellation of bonbons will include
0:36:21 > 0:36:24a mango gel and chilli ganache dark chocolate,
0:36:24 > 0:36:26a coconut and rum ganache milk chocolate,
0:36:26 > 0:36:28and a blackcurrant, aniseed
0:36:28 > 0:36:31and creme de cassis ganache white chocolate.
0:36:32 > 0:36:33Who's doing what?
0:36:33 > 0:36:35Myself and Lauren are mainly working on the showpiece.
0:36:35 > 0:36:38- Jonathan is looking after the bonbons.- I smell coconut.
0:36:38 > 0:36:41- Yeah, we're also doing a mango and chilli.- Interesting.
0:36:41 > 0:36:45I like it spicy and my colleague over here likes it quite subtle.
0:36:45 > 0:36:47- Ooh, it's very difficult. - We've nailed it, I think.
0:36:47 > 0:36:50So, how are you going to show us
0:36:50 > 0:36:52that you're going to stand out compared to the rest of them?
0:36:52 > 0:36:54We want to take you through a journey.
0:36:54 > 0:36:56Space is endless. We don't want it just to be "bam".
0:36:56 > 0:37:00- A journey into the universe. - A journey into the universe.
0:37:00 > 0:37:03Despite beaming in new team member Stephen...
0:37:03 > 0:37:05- MAXIME:- Let me just try.
0:37:05 > 0:37:07..Stefan's handed the entire responsibility
0:37:07 > 0:37:10for his main structure to chocolate master Maxime.
0:37:10 > 0:37:12A little bit more.
0:37:12 > 0:37:14Maxime is designer for this showpiece,
0:37:14 > 0:37:16so Maxime's going to focus on that,
0:37:16 > 0:37:19while I'm going to be focussing on the moulded chocolates.
0:37:32 > 0:37:35Shooting out from Maxime's portal will be an array of planets,
0:37:35 > 0:37:39satellites and stars and in their shadow will sit the bonbons,
0:37:39 > 0:37:41including a raspberry gel
0:37:41 > 0:37:44and raspberry and beetroot ganache white chocolate,
0:37:44 > 0:37:46a whiskey ganache and praline dark chocolate,
0:37:46 > 0:37:48and an orange bubble dark chocolate.
0:37:50 > 0:37:53- Hi, Stefan.- Hi, Angus, how are we doing?- Well, I'm fine, how are you?
0:37:53 > 0:37:55- OK.- Lauren's looking well.
0:37:55 > 0:37:58Lauren is looking a little bit different today.
0:37:58 > 0:38:01- Hi, Stephen, how are you?- Good. - How is it taking orders from someone
0:38:01 > 0:38:03- you were bossing around last year? - I'm just here to support.
0:38:03 > 0:38:06What's the design? What can we look forward to seeing?
0:38:06 > 0:38:08- We've got a portal.- Good. - And out of that comes the showpiece,
0:38:08 > 0:38:11so it's coming from a different dimension and then we're going
0:38:11 > 0:38:14to present the bonbons, the moulded chocolates, out of the base.
0:38:14 > 0:38:16It sounds like a space oddity.
0:38:20 > 0:38:22Chefs, you have two hours left.
0:38:22 > 0:38:25- REECE:- Jesus, we need to get a move on!
0:38:28 > 0:38:31While Laurian's team can concentrate solely on their main structure...
0:38:35 > 0:38:39..for everyone else, there are still 108 bonbons to worry about.
0:38:39 > 0:38:42So, I'm just tempering the chocolate I'm going to line the moulds with,
0:38:42 > 0:38:45but I can see it's very thick, so when they cut the chocolate open,
0:38:45 > 0:38:48the shell will be quite thick and we want it nice and thin.
0:38:48 > 0:38:51And it's not just the shells that need to be perfect.
0:38:51 > 0:38:53Now I'm making the whiskey ganache.
0:38:53 > 0:38:56My ganache split yesterday and I wasn't too happy with that,
0:38:56 > 0:38:58but it won't happen today.
0:38:58 > 0:39:00- JONATHAN:- This is blackcurrant and aniseed.
0:39:00 > 0:39:02It should be quite fluid because if your ganache is too thick,
0:39:02 > 0:39:05Cherish is going to look this out when she cuts into it.
0:39:05 > 0:39:09We're all right for time, I think. I think we're doing all right.
0:39:09 > 0:39:12It's business as usual with Reece's team. They've got great teamwork.
0:39:12 > 0:39:14Jonathan is doing the chocolate bonbons
0:39:14 > 0:39:17and Lauren and Reece are focussing on the chocolate piece.
0:39:17 > 0:39:18This is for the telescope to sit on, yeah?
0:39:18 > 0:39:22- They're putting a lot of colour too. - It should be impressive to look at.
0:39:22 > 0:39:25This is Neptune. You have to spray the mould first
0:39:25 > 0:39:28and then, when you put the chocolate in, it takes on the colour.
0:39:28 > 0:39:31So, there's two things in this chocolate - a nice shiny compote
0:39:31 > 0:39:34and then I have to work on my ganache which has set.
0:39:34 > 0:39:37Maxime, my ganache is set. Can I just microwave it to soften it?
0:39:37 > 0:39:39- Yeah.- Yeah. - I'm a bit disappointed with Stefan.
0:39:39 > 0:39:42I think they've come up with some quite nice flavours
0:39:42 > 0:39:44but his ganache set and is so rock hard.
0:39:44 > 0:39:46- See if I can bring this back. - He's trying to loosen it.
0:39:46 > 0:39:50He put it into the microwave and it looks split to me.
0:39:50 > 0:39:52But, now, having said that,
0:39:52 > 0:39:55I like the fact that Maxime has a bigger smile on his face
0:39:55 > 0:39:58because he's doing what he loves doing - a chocolate piece.
0:39:58 > 0:40:00- MAXIME:- That one is my satellite.
0:40:04 > 0:40:06- Laurian's team? - I really like the strategy
0:40:06 > 0:40:09because they make their bonbons last night.
0:40:09 > 0:40:12All three of them can focus on the chocolate piece today.
0:40:12 > 0:40:16So, we are actually expecting a magnificent showpiece.
0:40:26 > 0:40:28It just cracked as we pulled it off.
0:40:28 > 0:40:31It will set us back a bit but it's quite an important part of it,
0:40:31 > 0:40:34so we've got to redo it, basically.
0:40:34 > 0:40:35That was probably a good thing,
0:40:35 > 0:40:38to have the chocolate bonbons already done this morning.
0:40:38 > 0:40:43MUSIC: Jupiter, The Bringer Of Jollity from The Planets by Holst
0:40:43 > 0:40:45Chefs, you have one hour left.
0:40:45 > 0:40:4760 minutes to boldly go.
0:40:47 > 0:40:51- We're doing all right.- Sorry? - I think we're doing OK.
0:40:54 > 0:40:57We're just airbrushing the telescope with black cocoa butter.
0:40:57 > 0:41:00We haven't done much airbrushing before,
0:41:00 > 0:41:02so trying to show a new skill.
0:41:03 > 0:41:07For Laurian's telescope mark 2, the focal point of his centrepiece,
0:41:07 > 0:41:09it's now or never.
0:41:09 > 0:41:11That's the second one. That's the one we've just done.
0:41:11 > 0:41:15I'm going to try to remove the wooden stick.
0:41:39 > 0:41:41Whoa!
0:41:42 > 0:41:47- 45 minutes left, Jonathan.- Yeah. Bit tight, but we'll be fine.
0:41:47 > 0:41:50- MAXIME:- The sooner you can finish the planet as well.
0:41:50 > 0:41:52- REECE:- So, we're frantically trying to get everything ready.
0:41:52 > 0:41:54We're trying to get all the planets sprayed.
0:41:54 > 0:41:58This is Jupiter and we've airbrushed some detail onto that.
0:41:58 > 0:42:00- LAUREN:- You're making my hands shake.
0:42:00 > 0:42:03- JONATHAN:- You're shaking. You're not the only one.
0:42:03 > 0:42:05We started the bottom of the piece
0:42:05 > 0:42:07and then I'm going to work on the telescope.
0:42:07 > 0:42:09This is going to be the lens.
0:42:09 > 0:42:11- MAXIME:- It's like a galaxy flower.
0:42:11 > 0:42:15For this I do blue and I will put some shimmer powder.
0:42:15 > 0:42:18- LAUREN:- We're missing one more planet, aren't we? Just Pluto.
0:42:18 > 0:42:21- LAURIAN:- Taking them out, getting them ready to go on the stand there.
0:42:21 > 0:42:26That's supposed to come out now. And the yuzu and matcha green tea.
0:42:32 > 0:42:34They never come out as well as this.
0:42:34 > 0:42:37- STEFAN:- Chocolatewise, we've just got to cap them all
0:42:37 > 0:42:40and put them on the thing, so it's going to be tight, got to work fast.
0:42:40 > 0:42:42- What do you want? - I need tempering, just to cap them.
0:42:42 > 0:42:45- JONATHAN:- I'm sealing them with tempered milk chocolate
0:42:45 > 0:42:47and then just scraping them off to level it off
0:42:47 > 0:42:49and then you turn them out and decorate them,
0:42:49 > 0:42:51so still quite a lot to do.
0:42:51 > 0:42:52Chefs, you have half an hour to go.
0:42:52 > 0:42:55You can now start assembling your showpieces...
0:42:55 > 0:42:58- Half an hour left, yeah?- ..or not.
0:43:00 > 0:43:0330 minutes to go. Definitely a push for this last bit of time.
0:43:05 > 0:43:07You can start building it now.
0:43:16 > 0:43:17BLEEP!
0:43:25 > 0:43:29- JONATHAN:- Perfect, mate. What's next?- Telescope's going to be next.
0:43:33 > 0:43:35Here? Yeah, put lots on.
0:43:54 > 0:43:56Just get it sprayed, get it sprayed.
0:43:56 > 0:43:58Yeah, got it. Just be careful, be careful.
0:43:58 > 0:44:00- Don't move too much, Stefan. - Sorry, mate.
0:44:00 > 0:44:02Come on, guys, come on.
0:44:06 > 0:44:08Stay there, stay there.
0:44:15 > 0:44:17BLEEP!
0:44:19 > 0:44:20Argh!
0:44:20 > 0:44:22Got the shakes today.
0:44:24 > 0:44:26Why did that whole piece just...?
0:44:28 > 0:44:30Not to alarm anyone, can you just come over here,
0:44:30 > 0:44:32cos the whole thing's going to fall.
0:44:32 > 0:44:3615 minutes left now till the final frontier.
0:44:36 > 0:44:39No, it's that bit there. We need to stick that bit down.
0:44:39 > 0:44:41Did something just break?
0:44:41 > 0:44:44No, it didn't break. We just didn't attach it properly.
0:44:44 > 0:44:48You seem nervous to actually move terribly far away from it.
0:44:48 > 0:44:51- Are you worried? - I can come away.- OK.
0:44:54 > 0:44:57- Got it?- Yeah, I'm going to slide it. Slowly, Reece.
0:44:57 > 0:45:00- Really gently. If we can get it onto the table, we can slide it.- Yeah.
0:45:03 > 0:45:06- Ready? One, two, three. - Careful.- Careful, careful.
0:45:06 > 0:45:08Add more chocolate.
0:45:08 > 0:45:12There are five minutes left, guys, five minutes.
0:45:16 > 0:45:19There is no plan B. The whole point of doing a competition like this
0:45:19 > 0:45:22is to push ourselves and you find out how good you are.
0:45:22 > 0:45:23Ready?
0:45:23 > 0:45:26- So, is that going to hold? REECE:- We'll soon find out.
0:45:26 > 0:45:30- All you can do, basically, is put chocolate there?- Yeah.
0:45:34 > 0:45:37Get your chocolates on the table. You have to be careful of this.
0:45:37 > 0:45:39- You can plate now, Stefan. - Choose the best.
0:45:39 > 0:45:40Let's just go. We need to go.
0:45:40 > 0:45:42- JONATHAN:- My hands are shaking. - Mine too.
0:45:42 > 0:45:44Whatever happens, I'm proud of what we've done.
0:45:44 > 0:45:46Do you want to stick anything?
0:45:46 > 0:45:48OK, everyone, time is up.
0:45:48 > 0:45:50Let's just be... No, leave it. Don't shake.
0:45:50 > 0:45:52- Don't do the table.- Don't, don't.
0:45:53 > 0:45:56Well done, Maxime.
0:45:56 > 0:45:59- Laurian's team's is good. - It flows.- Very nice.
0:45:59 > 0:46:01- LAURIAN:- Have they got a telescope down there as well?
0:46:01 > 0:46:02Yeah, they've got.
0:46:09 > 0:46:14MUSIC: Theme from 2001: A Space Odyssey
0:46:17 > 0:46:20Made entirely from chocolate, in just four hours,
0:46:20 > 0:46:26an astronomical 324 bonbons and three sky-scraping showpieces.
0:46:32 > 0:46:34Make that two.
0:46:42 > 0:46:45- BLEEP!- It's fallen.- Oh, my God!
0:46:45 > 0:46:49MUSIC: Theme from 2001: A Space Odyssey
0:46:58 > 0:47:02- Oh, dear, oh, dear. - What can you do, eh?
0:47:07 > 0:47:10It's fine. This was all part of the piece. This was the big bang theory.
0:47:10 > 0:47:12LAUREN LAUGHS
0:47:14 > 0:47:18I'm glad we're laughing. I'll cry later on.
0:47:18 > 0:47:22- I feel for those guys. It was beautiful as well.- Really nice.
0:47:26 > 0:47:28So, the more observant of you will have noticed
0:47:28 > 0:47:30that something happened
0:47:30 > 0:47:33shortly after you completed your showpieces.
0:47:33 > 0:47:36Some of you reached for the stars, some of you crashed and burned.
0:47:36 > 0:47:40We're going to start by looking at Laurian's showpiece.
0:47:47 > 0:47:49I wasn't sure, to begin with.
0:47:49 > 0:47:53I was actually concerned with the scheme you were coming up with,
0:47:53 > 0:47:55which could be pretty boring.
0:47:55 > 0:47:57Looking at this now, actually,
0:47:57 > 0:48:00you've managed to keep it sleek enough
0:48:00 > 0:48:04in order for it not to be heavy and it's actually quite elegant.
0:48:04 > 0:48:07And because it's so refined, I find it quite enchanting.
0:48:07 > 0:48:09- This is beautiful work.- Thank you.
0:48:09 > 0:48:12- What about the bonbons? - Shall we put all of them on a plate?
0:48:12 > 0:48:17- You can take it from the telescope as well.- Ah!- We can take it...?
0:48:17 > 0:48:20- There is more to come down?- There should be more.- Ah, OK.- They stuck.
0:48:20 > 0:48:21So, that's a great thing,
0:48:21 > 0:48:24because we get a beautiful telescope where everything gets stuck inside.
0:48:24 > 0:48:28This is why the telescope broke, because we tried to create that.
0:48:28 > 0:48:29We really wanted to make it happen.
0:48:29 > 0:48:33That would have scored you really on the novelty,
0:48:33 > 0:48:37but it didn't work, so let's not dream about what could have worked.
0:48:37 > 0:48:40I was a little bit disappointed that you sparkled, that's it.
0:48:40 > 0:48:43And all the same technique, I think is a bit safe.
0:48:43 > 0:48:45- Oh, yes.- Yeah.- Definitely.
0:48:45 > 0:48:47Allez. So, which?
0:48:47 > 0:48:49I would start with the one there.
0:48:49 > 0:48:52It's very thinly cast, well done.
0:48:52 > 0:48:54The ganache texture is really beautiful.
0:48:54 > 0:48:56I think your strategy was really good.
0:48:56 > 0:48:57You made your bonbons yesterday,
0:48:57 > 0:49:00let it crystallise the way it should be, by not forcing it.
0:49:03 > 0:49:07- This one is good.- This one is good. Do you like this one?- Yes.
0:49:07 > 0:49:08- The blue one.- Good for you then.
0:49:08 > 0:49:12I wish you could put a little bit more flavour in here.
0:49:12 > 0:49:14It is quite subtle.
0:49:14 > 0:49:15Which one's next?
0:49:15 > 0:49:19You've got a layer of sesame caramel and a sesame ganache.
0:49:22 > 0:49:28- It's strong.- I love my sesame but this is just too heavy.
0:49:28 > 0:49:31It's like almost a burning kind of sensation.
0:49:31 > 0:49:35- And finally... - The yuzu and matcha green tea.
0:49:36 > 0:49:38CHOCOLATE CRACKS
0:49:39 > 0:49:43- Well, that really tell you that my base is too thick.- Yeah.
0:49:51 > 0:49:55Nice subtle flavour of matcha and yuzu.
0:49:55 > 0:49:58Yuzu could be overpowering. In this case, it's very delicate.
0:49:58 > 0:50:01- I love it. Very well done. - Yeah, it sounds largely successful.
0:50:01 > 0:50:04And my favourite bit, you haven't even mentioned yet,
0:50:04 > 0:50:06- which are the pebbles. - Did you want to taste it?
0:50:06 > 0:50:08I would do but the whole thing would fall down, so I won't.
0:50:14 > 0:50:16They've done really well.
0:50:16 > 0:50:18- Mm?- I think they've done really well.
0:50:31 > 0:50:35When I look from far, it attract me to come in.
0:50:35 > 0:50:39You have the floor of the planet and then your satellite.
0:50:39 > 0:50:42But when I walk closer, disappointed
0:50:42 > 0:50:45because I can see that it has not been joined to perfection.
0:50:45 > 0:50:47I can see it very obvious.
0:50:47 > 0:50:51The attention to detail is still a struggle with you guys.
0:50:51 > 0:50:54The little Sputnik do look very good from a distance.
0:50:54 > 0:50:56You get close, they are like finishing touches.
0:50:56 > 0:50:59The brushing is on one side, the other is on the other.
0:50:59 > 0:51:01But, overall, the theme is there.
0:51:01 > 0:51:04- What about the bonbons? - Which one would you start with?
0:51:04 > 0:51:08Why not start with the raspberry and white chocolate?
0:51:08 > 0:51:11Lovely presentation. It looks really elegant from here.
0:51:15 > 0:51:16Oh, la ganache, oui.
0:51:19 > 0:51:22When I saw you making the ganache, the ganache is set.
0:51:22 > 0:51:25- Then you put it in the microwave. What are you doing?- Yeah.
0:51:25 > 0:51:29Chef, I do not like split ganache. I was disappointed.
0:51:29 > 0:51:32- What about the next one? - It's a bubble chocolate.
0:51:32 > 0:51:35Moulding, I'm a bit disappointed. It's not as shiny as I'd like.
0:51:35 > 0:51:38I think last minute, you were sort of pushing this piece,
0:51:38 > 0:51:41and I was, like, you're not going to rest enough.
0:51:41 > 0:51:43It's a little on the dry side.
0:51:43 > 0:51:46When you do aerated texture, you want it to crush down very easily.
0:51:46 > 0:51:48It's not the case. It's pretty tight.
0:51:48 > 0:51:50OK, let's go to the whiskey, the boozy one.
0:51:55 > 0:51:58The base is quite thick. The shell, though, is beautifully made.
0:51:58 > 0:52:00It's nice and even and not too thick.
0:52:02 > 0:52:06Whiskey, yes, I can taste. Ganache, again it is split.
0:52:06 > 0:52:09All your ganache is a disappointment for me.
0:52:09 > 0:52:13Overall, your tastings have been challenging, to say the least.
0:52:13 > 0:52:15But at least your structure is vertical
0:52:15 > 0:52:18and not lying on the table, so there are upsides.
0:52:18 > 0:52:19- Thank you.- Thanks, Chef.- Well done.
0:52:24 > 0:52:25That was tough.
0:52:38 > 0:52:42- Hi, guys.- Chefs. How are you? - WE'RE very good.
0:52:42 > 0:52:47- I'm assuming you're maybe less than very good.- Oh, yeah.
0:52:47 > 0:52:50The key starting point of creating a showpiece
0:52:50 > 0:52:52is making sure you have something to show.
0:52:52 > 0:52:53And when you create a structure,
0:52:53 > 0:52:56it's not just how far or how tall you want it to be,
0:52:56 > 0:53:00it's how strong it is to withstand time.
0:53:00 > 0:53:03Creating that structure hasn't been thought about.
0:53:03 > 0:53:08You can see what you are left with is the shape of your telescope
0:53:08 > 0:53:12and the cocoa butter you spread your telescope with,
0:53:12 > 0:53:16so that means there was no clear, strong bond between the two.
0:53:16 > 0:53:19Plus, round surface with another round surface
0:53:19 > 0:53:22already has a weaker gluing point.
0:53:22 > 0:53:24- You struggled to stick it in the first place.- Yeah.
0:53:24 > 0:53:26It was meant to happen.
0:53:26 > 0:53:28- We knew that was coming. Not if, but when.- Yeah.
0:53:28 > 0:53:34- But there was some skills.- In term of technique, you do a lot of work.
0:53:34 > 0:53:38- I love the way you airbrush.- What was this one?- That would be Jupiter.
0:53:38 > 0:53:40It looks sensational.
0:53:40 > 0:53:42Perhaps we could turn to something we CAN actually judge,
0:53:42 > 0:53:45- which is the bonbons.- Which one would you like us to taste first?
0:53:45 > 0:53:48I think maybe start with milk chocolate and coconut,
0:53:48 > 0:53:50so inside as well, is a little crunch.
0:53:50 > 0:53:52Well, really nice moulded.
0:53:52 > 0:53:55As you can see, it's very thin and this is what I'm looking for.
0:53:55 > 0:53:57It's beautiful for me.
0:54:00 > 0:54:03I love it. Really nice. I like the coconut flavour.
0:54:03 > 0:54:05The texture of your ganache is beautiful.
0:54:05 > 0:54:07Top marks for this one, as far as I'm concerned.
0:54:07 > 0:54:09In fact, I get the rest.
0:54:09 > 0:54:12This one looks almost like a galaxy.
0:54:12 > 0:54:14That's made with white chocolate, blackcurrant.
0:54:14 > 0:54:17Beautifully moulded, nice and thin.
0:54:19 > 0:54:23- The ganache is beautifully made. - In terms of flavour, it's OK.
0:54:23 > 0:54:27- Nothing good, but OK.- OK. - Last one, but not least.
0:54:27 > 0:54:30Very, very nicely moulded again. Very thin.
0:54:30 > 0:54:32This is how I like my chocolate to be moulded.
0:54:33 > 0:54:34Oh, the spice!
0:54:35 > 0:54:38- HE WHISTLES - Cheeky you!
0:54:39 > 0:54:41I've got the mango element and then I've got
0:54:41 > 0:54:45the chilli, perhaps, a little strong.
0:54:45 > 0:54:49I take spicy food, so I think that it is just perfect for me.
0:54:49 > 0:54:53- I really like it.- So, structurally, not a resounding success.
0:54:53 > 0:54:57But maybe the bonbons will help you fall out of the black hole
0:54:57 > 0:54:58that you created for yourselves.
0:54:58 > 0:55:00And might now crawl into, you never know.
0:55:13 > 0:55:15- Put us out of our misery. - We're going home.
0:55:15 > 0:55:16- Get it done.- We're going home.
0:55:16 > 0:55:20Benoit and Cherish will now mark each showpiece out of 60,
0:55:20 > 0:55:23based on the taste and texture of the bonbons
0:55:23 > 0:55:25and the overall success of the structure.
0:55:25 > 0:55:30Well, I find the judging today is really, really tough for me.
0:55:30 > 0:55:34They can do great things and they can also muck them up really bad.
0:55:34 > 0:55:37- Yeah.- Something we have to take into consideration.
0:55:37 > 0:55:40But, saying that, I'm very disappointed with Stefan's team.
0:55:40 > 0:55:44- Bonbons...- Yeah, I've got tasting issues. It's really, really hard.
0:55:44 > 0:55:46Added to yesterday's points,
0:55:46 > 0:55:51the team with the lowest score out of 100 will leave the competition.
0:55:51 > 0:55:54But who has secured a place in the semifinals?
0:55:56 > 0:55:58The team in first place,
0:55:58 > 0:56:02the judges awarded you 46 points out of a possible 60,
0:56:02 > 0:56:06giving you a combined total of 67 out of 100,
0:56:06 > 0:56:08and it's Laurian's team.
0:56:08 > 0:56:10Congratulations.
0:56:10 > 0:56:13APPLAUSE
0:56:13 > 0:56:14You are through to the semifinals,
0:56:14 > 0:56:17which means that there is only one place left.
0:56:20 > 0:56:25So, in no particular order, Stefan's team, the judges awarded you
0:56:25 > 0:56:3136 points out of 60, giving you a combined total of 54 out of 100.
0:56:32 > 0:56:36And Reece's team, the judges awarded you...
0:56:38 > 0:56:40..also 36 points out of 60,
0:56:40 > 0:56:44giving you a combined total of 59 out of 100.
0:56:44 > 0:56:47That means Stefan's team, sadly, are the one going home.
0:56:47 > 0:56:51Congratulations to the rest of you and commiserations to Stefan's team.
0:56:51 > 0:56:54- Guys, well, thanks for stepping in. - Thank you.
0:56:54 > 0:56:56Come here and give me a little hug, Frenchman.
0:56:56 > 0:56:59- Going to miss you guys.- We had high hopes coming into the competition.
0:56:59 > 0:57:02I thought, as a team, we really had potential. But we've had a good run.
0:57:02 > 0:57:04We just made too many mistakes.
0:57:04 > 0:57:07For me, you started strong, but then towards the end...
0:57:07 > 0:57:10A few schoolboy errors have maybe cost us
0:57:10 > 0:57:14a place in the semifinal, but Reece and Laurian deserve their place.
0:57:14 > 0:57:16Well done, mate. Well done.
0:57:16 > 0:57:18- Good job, mate.- Thank you.
0:57:19 > 0:57:20Come here. Come on!
0:57:20 > 0:57:25Getting in the semifinal is a massive deal. We are over the moon.
0:57:25 > 0:57:26THEY LAUGH
0:57:26 > 0:57:28Or BY the moon.
0:57:28 > 0:57:33Jonathan, your chocolates saved the day. His chocolates saved the day.
0:57:33 > 0:57:36Wasn't expecting that, actually. It was big kick up the backside.
0:57:36 > 0:57:39- We've got a lot to do. - I'm shaking, I'm actually shaking.
0:57:39 > 0:57:41I think what's key for us next week
0:57:41 > 0:57:44is to bring along some mini scaffolding,
0:57:44 > 0:57:46so that we can hold our centrepiece up.
0:57:46 > 0:57:50So, Stefan's team's chocolate solar system not quite good enough
0:57:50 > 0:57:52to see them through to the semifinals.
0:57:52 > 0:57:54How often have we heard that story?
0:57:54 > 0:57:57Join us next week for the first of those semis,
0:57:57 > 0:58:01with just four teams left now for Benoit and Cherish to offend.
0:58:01 > 0:58:02See you then. Bye for now.
0:58:04 > 0:58:06Next time, on Creme De La Creme...
0:58:06 > 0:58:09- Pressure's on.- ..Reece's team... - This is what we live for.
0:58:09 > 0:58:11- ..face Liam's team... - Come on, boys, let's smash this.
0:58:11 > 0:58:14- ..in the first semifinal. - Reece, sorted, yeah?- We'll see.
0:58:14 > 0:58:18- I'm very excited about live plating. - We're pushing the boundaries today.
0:58:18 > 0:58:21- I want fireworks, I want drama... - Whoa! Whoa!
0:58:21 > 0:58:25Sugar craft - the skill I really love. It makes...
0:58:25 > 0:58:27- Don't push down, don't push down. - ..or it breaks.
0:58:28 > 0:58:30My heart can't take this.