0:00:02 > 0:00:03O for a Muse of fire, that would ascend
0:00:03 > 0:00:05The brightest heaven of invention,
0:00:05 > 0:00:08A kitchen for a stage, pastry chefs to act
0:00:08 > 0:00:12And two judges to behold the swelling scene!
0:00:12 > 0:00:17That was William Shakespeare's Bafta-winning introduction to the
0:00:17 > 0:00:221597 semifinal of Ye Bake Off: Creme De Ye Creme.
0:00:22 > 0:00:23Why do I mention it?
0:00:23 > 0:00:27Well, because theatre plays a large part in this,
0:00:27 > 0:00:33our semifinal between Liam's Military Boys and Reece's Five-star Hoteliers.
0:00:33 > 0:00:37So what tactics will they use? How will they play it?
0:00:37 > 0:00:41Thus far, everyone has tried to win by making better pastries than their
0:00:41 > 0:00:45opposition, but will that all change today?
0:00:46 > 0:00:47No.
0:00:47 > 0:00:49'Previously on Creme De La Creme...'
0:00:49 > 0:00:52- We need to go, we need to go. - 'In the last of the heats...' - More time, we need more time.
0:00:52 > 0:00:54'..we bid adieu to Stefan's team...'
0:00:54 > 0:00:56Come here, give me a little hug, little Frenchman.
0:00:56 > 0:00:58'..as captain Laurian, Thibault and Jeremy...'
0:00:58 > 0:00:59HE GRUNTS
0:00:59 > 0:01:01'..and captain Reece, Lauren and Jonathan...'
0:01:01 > 0:01:02I'm proud of what we've done.
0:01:02 > 0:01:05- '..booked their places in the semifinals.'- Bravo.
0:01:05 > 0:01:08- 'Tonight...'- Whoa!- Whoo!
0:01:08 > 0:01:09'..in the first semifinal...'
0:01:09 > 0:01:11Is that dramatic enough for you?
0:01:11 > 0:01:14'..will it be Liam's squadron of RAF chefs...'
0:01:14 > 0:01:17- Keep going, we've got a lot of people coming in, all right? - Yes, Chef.
0:01:17 > 0:01:19'..or Reece's crew of hotel hotshots...'
0:01:19 > 0:01:22- Good glaze.- That was my handiwork, that was.
0:01:22 > 0:01:25- '..that emerge victorious?' - Nice glaze.
0:01:25 > 0:01:27'Two monumental challenges...'
0:01:27 > 0:01:29- I need your help. - Two seconds, two seconds!
0:01:29 > 0:01:31'..to make three jaw-dropping desserts.'
0:01:31 > 0:01:33- Everything setting all right? - Touch and go.- 'At stake...'
0:01:33 > 0:01:36Just trying to figure out whether we're behind or not.
0:01:36 > 0:01:37'..one highly coveted place...'
0:01:37 > 0:01:39- Careful, careful. - '..in the Creme De La Creme...'
0:01:39 > 0:01:42- Blow on that bit.- '..Grand Final.' - Oh,- BLEEP!
0:01:42 > 0:01:44This is going to be fun.
0:02:13 > 0:02:17'The first semifinal brings together two of the most competitive teams
0:02:17 > 0:02:20- 'left in the contest.' - Game face, bro.
0:02:20 > 0:02:24'Semifinalists last year, Corporals Liam and Bear with new recruit,
0:02:24 > 0:02:26'Chris, work with military precision.'
0:02:26 > 0:02:28That's the joconde in, chef.
0:02:28 > 0:02:30- That's one in.- Thank you.
0:02:30 > 0:02:32'And if their flavours don't always hit the target...'
0:02:32 > 0:02:36It was so shocked that I don't know whether, am I going to spit it out or swallow?
0:02:36 > 0:02:39'..their knack for the spectacular more than makes up for it.'
0:02:39 > 0:02:40- Two more feathers to go.- Yes, Chef.
0:02:40 > 0:02:44- It's us trying to reinvent and show them something that they haven't seen before.- Wow!
0:02:44 > 0:02:47I can hear the woodpecker pecking on your tree trunk.
0:02:47 > 0:02:49I'm serious when I say I wasn't expecting that.
0:02:49 > 0:02:53- Well done.- To get this far for us, not trained pastry chefs,
0:02:53 > 0:02:55military chefs, it's a massive achievement.
0:02:55 > 0:02:58We haven't started this process without wanting to go all the way, though.
0:02:58 > 0:03:01So let's go one step further, push Reece's team out and get to the final
0:03:01 > 0:03:02and really show what we can do.
0:03:02 > 0:03:05'Putting last year's Round 1 exit behind them...'
0:03:05 > 0:03:09- Little recap, where are we? - '..Reece and Lauren from Watford's five-star Grove hotel
0:03:09 > 0:03:13'with the addition of Jonathan, are Creme De La Creme's biggest risk takers.'
0:03:13 > 0:03:14Just hold it until the last second.
0:03:14 > 0:03:16Ho-ho-ho!
0:03:16 > 0:03:19'They've reached new heights with flavours and textures...'
0:03:19 > 0:03:22The chocolate cremeux in there is divine.
0:03:22 > 0:03:24- Give me a five.- Beautiful work.
0:03:24 > 0:03:27'..and come back down to earth with a bang.'
0:03:27 > 0:03:29I don't think you can get much worse than last week.
0:03:29 > 0:03:31I think it all goes back to consistency for us.
0:03:31 > 0:03:33If we can get that, I can't see us not being in the final.
0:03:33 > 0:03:35We are revved up this week for a good fight.
0:03:38 > 0:03:41Welcome back, chefs, and first of all,
0:03:41 > 0:03:44huge congratulations to you for reaching the semifinal stages,
0:03:44 > 0:03:48where, to misquote the Spice Girls, four become two.
0:03:48 > 0:03:52Yes, only today and tomorrow's challenges stand between you
0:03:52 > 0:03:55and the privilege of being one of the two finalists.
0:03:55 > 0:03:58And as the stakes are so much higher,
0:03:58 > 0:04:02the judges have kindly made each challenge a lot tougher.
0:04:02 > 0:04:07- Cherish.- Chefs, we would like you to produce six crown entremets.
0:04:07 > 0:04:11We expect you to wow us with the exceptional taste and, of course,
0:04:11 > 0:04:15the presentation has to be uniform across the six crown entremets.
0:04:15 > 0:04:17Benoit, any way of making it more demanding?
0:04:17 > 0:04:22Well, we'll ask you to create one dessert with 12 components, but
0:04:22 > 0:04:27crucially, you will have to bring those 12 components all together
0:04:27 > 0:04:30in a dazzling performance of live plating.
0:04:30 > 0:04:34It is the ultimate challenge of creativity and showmanship.
0:04:34 > 0:04:38Right, that sounds suitably impossible, so you have three hours
0:04:38 > 0:04:43to complete your six crowns and all the elements for your live plating.
0:04:43 > 0:04:46Your time starts...right now.
0:04:49 > 0:04:51Let's have a good start, guys, yeah?
0:04:51 > 0:04:53Come on, boys, let's smash this.
0:04:53 > 0:04:5640 points are available today and with two such evenly-matched teams,
0:04:56 > 0:04:58every point could prove vital.
0:04:58 > 0:05:00We've just got to focus right from the start today.
0:05:00 > 0:05:02It's going to be top gear all the way through.
0:05:02 > 0:05:04It's semifinals. You've got to push yourselves.
0:05:04 > 0:05:07The judges this week are looking for perfection and it's the big week.
0:05:07 > 0:05:10It's the one before the final and they're going to be expecting a lot.
0:05:10 > 0:05:14The first dessert the teams must perfect are their crown entremets -
0:05:14 > 0:05:15multi-layered mousse-based cakes
0:05:15 > 0:05:19filled with contrasting textures and complementary flavours.
0:05:19 > 0:05:23With the crown entremets, I want a beautiful design.
0:05:23 > 0:05:25They need to be glazed,
0:05:25 > 0:05:29so that glaze needs to make the entremet shine and
0:05:29 > 0:05:31obviously, the joy is in the cake.
0:05:31 > 0:05:36I would like to see every layer perfectly layered
0:05:36 > 0:05:38on top of each other to be the right texture.
0:05:38 > 0:05:41It's crucial for me. And, of course,
0:05:41 > 0:05:43the taste combination has to be balanced very well.
0:05:43 > 0:05:46I'm going to get a little bit of stock syrup on the go
0:05:46 > 0:05:48- because we need it for a few different things.- Yep.
0:05:48 > 0:05:51Hi, Reece, how does it feel to be a semifinalist?
0:05:51 > 0:05:52Very good, very good.
0:05:52 > 0:05:56- Yeah.- A little bit daunting but... - You know Liam's team from last time,
0:05:56 > 0:05:58- I guess?- We know Liam's team from last time
0:05:58 > 0:05:59and previous competitions as well.
0:05:59 > 0:06:01We know how good they are.
0:06:01 > 0:06:04You've come second in every single show so far.
0:06:04 > 0:06:06We have, so we're going to mix it up and we're going to come first today.
0:06:06 > 0:06:08Yes, I was going to say, best not come in second again.
0:06:08 > 0:06:11- We're going to try.- You are our second specialists.
0:06:11 > 0:06:14- Yes.- Reece's push for his first first begins
0:06:14 > 0:06:16with six mirror-glazed crown entremets.
0:06:16 > 0:06:20Filled with chocolate and peanut mousse, layers of peanut shortbread,
0:06:20 > 0:06:22chocolate jam and vanilla cream,
0:06:22 > 0:06:24along with a zingy sponge, he is hoping
0:06:24 > 0:06:26will bring the whole thing full circle.
0:06:26 > 0:06:29Because we are adding lime to it, that will add a nice extra element
0:06:29 > 0:06:31that is going to help bring it all together.
0:06:31 > 0:06:34Peanut and lime is quite a nice combination.
0:06:34 > 0:06:37Chocolate and lime go, so we're hoping we'll deliver on flavours.
0:06:37 > 0:06:39At the end of the day, you just got to hope it goes all to plan,
0:06:39 > 0:06:41and come out the other side smiling, I guess.
0:06:41 > 0:06:44If Reece's taking calculated risks...
0:06:44 > 0:06:46Keep going, yeah? Don't slow down, guys.
0:06:46 > 0:06:49..for Liam, it's tried and tested flavours all the way.
0:06:49 > 0:06:51We've gone with chocolate, orange and hazelnut,
0:06:51 > 0:06:53the flavours we know go well together.
0:06:53 > 0:06:54I'm making the cream layer.
0:06:54 > 0:06:57Chris is going to get on with the glacage and the delices, which is what
0:06:57 > 0:06:58Bear is weighing out.
0:06:58 > 0:07:01There's a lot of jobs going on, a lot of things that can go wrong.
0:07:01 > 0:07:05We've just got to pull together as a team, which is something that we are really good at anyway.
0:07:05 > 0:07:08Liam's team's crown entremet will be made up of layers of orange and
0:07:08 > 0:07:12hazelnut shortbread, spiced cream and blood orange jelly,
0:07:12 > 0:07:15all surrounded by chocolate and orange delice,
0:07:15 > 0:07:17covered with a chocolate-orange glacage.
0:07:17 > 0:07:18Morning, chaps.
0:07:18 > 0:07:21- Salut.- Hello, chefs. - Morning, Chef. We will taste that
0:07:21 > 0:07:23you are using orange and chocolate again.
0:07:23 > 0:07:24Are you playing safe, or...?
0:07:24 > 0:07:27We've got orange chocolate, hazelnuts, cinnamon and ginger...
0:07:27 > 0:07:30- Right.- ..in our entremet. We're hoping that the spice comes through in the
0:07:30 > 0:07:32cream enough to cut it all through.
0:07:32 > 0:07:34Not overpower. Predominantly you are wanting to get orange, chocolate,
0:07:34 > 0:07:36hazelnut with a hint of spice at the end.
0:07:36 > 0:07:38We are expecting a lot of you guys.
0:07:38 > 0:07:40- We are trying.- You know that? - Full capacity.
0:07:40 > 0:07:43You are not stressed enough, Bear. You are too comfortable.
0:07:43 > 0:07:46- You are not stressed enough. - Under the surface, I am.
0:07:47 > 0:07:49Relaxing isn't an option
0:07:49 > 0:07:52as both teams rush to make their multiple layers...
0:07:52 > 0:07:54Five minutes off the cream being ready.
0:07:54 > 0:07:56Right, talk to me. Where are we at?
0:07:56 > 0:07:59..and quickly get them to the blast freezer, knowing minutes lost now
0:07:59 > 0:08:02will mean less time later to construct and decorate.
0:08:02 > 0:08:04This will be the first layer, your jelly.
0:08:04 > 0:08:07Once this is set, we'll come and add the spiced cream layer to that.
0:08:07 > 0:08:10There is a fine line in the gelatine because you don't want it to be set
0:08:10 > 0:08:12too much, but...
0:08:13 > 0:08:15..our recipe always seems to be all right so far.
0:08:15 > 0:08:17That's all the jelly in and setting, Chef.
0:08:17 > 0:08:20- Thank you.- I'm just getting the chocolate jam on,
0:08:20 > 0:08:21so I've just made a caramel
0:08:21 > 0:08:24and then you pour that over the chocolate and hazelnut paste,
0:08:24 > 0:08:27add a bit of glucose and it should set up like a jam.
0:08:27 > 0:08:31Just trying to get everything in the freezer as soon as possible because
0:08:31 > 0:08:33we need it to freeze before we can even build our entremet.
0:08:34 > 0:08:36How is everything thus far?
0:08:36 > 0:08:38Really busy. I'm doing a lot of the chocolate work.
0:08:38 > 0:08:40Chris is just doing the base layer now.
0:08:40 > 0:08:42The jelly and the spiced cream is setting in the freezer
0:08:42 > 0:08:44and a delice is setting under the table.
0:08:44 > 0:08:47Well I'm glad you are across it, because I am completely baffled.
0:08:47 > 0:08:50- And have you seen the other team? - Well, we know Reece from a couple of
0:08:50 > 0:08:52years ago, so we know exactly what they are capable of doing.
0:08:52 > 0:08:54And you got further than them last time.
0:08:56 > 0:08:59- Don't think it works like that. - Well, who knows?
0:08:59 > 0:09:02Although Reece and Liam are taking very different approaches
0:09:02 > 0:09:05to their crown entremets, they do have one layer in common.
0:09:05 > 0:09:07Just doing a bit of shortbread now.
0:09:07 > 0:09:10It's got a bit of spice in there, a few hazelnuts,
0:09:10 > 0:09:13little bit of orange as well. I'll bake that off and that is going to be
0:09:13 > 0:09:14- the base of our entremet. - This...shortbread?
0:09:14 > 0:09:17Peanut shortbread. So that's the base for the entremet.
0:09:17 > 0:09:19Do you think it is cooked enough?
0:09:19 > 0:09:20It should be. We don't want it to be too dry.
0:09:20 > 0:09:23Are you going to give us tummy ache later on?
0:09:23 > 0:09:26I would never do that. First lot of shortbread going in the oven, Chef.
0:09:28 > 0:09:30Still got a long way left to go.
0:09:33 > 0:09:38Guys, you're exactly halfway through now, so an hour and a half left.
0:09:38 > 0:09:40Start getting the entrees plated up, guys.
0:09:40 > 0:09:43Just trying to figure out whether we're behind or not, if I'm honest.
0:09:43 > 0:09:46Liam's team, they're using the flavours they know
0:09:46 > 0:09:49we will enjoy. It is very safe but it tastes nice.
0:09:49 > 0:09:53Today is about scoring valuable good points in order to be in
0:09:53 > 0:09:56a strong position for tomorrow morning's challenge,
0:09:56 > 0:10:00so I think they know it's not about being extravagant but being safe.
0:10:00 > 0:10:02This is a milk chocolate and hazelnut just going on now.
0:10:02 > 0:10:04It just adds a little bit more texture.
0:10:04 > 0:10:06Are you on the mousse, Jonathan?
0:10:06 > 0:10:08- Yes.- Cool.- So, I've made a custard,
0:10:08 > 0:10:10poured it onto the chocolate with the peanut butter and then I'm going
0:10:10 > 0:10:14to add gelatine to set it and that's going to be one of the layers inside the crown.
0:10:14 > 0:10:15- BENOIT:- So Reece's team...
0:10:15 > 0:10:19I quite like the sound of peanut and the component he's putting in.
0:10:19 > 0:10:21I did find one mistake.
0:10:21 > 0:10:24- The shortbread. - It's under-baked, isn't it?
0:10:24 > 0:10:28In the semifinal, you need to control and master all your bakes.
0:10:28 > 0:10:30I agree with you totally.
0:10:30 > 0:10:32But that's not their only problem.
0:10:32 > 0:10:34- All good?- No.
0:10:34 > 0:10:36Despite being in the blast freezer for over an hour,
0:10:36 > 0:10:39Lauren's chocolate jam still hasn't set.
0:10:39 > 0:10:41- Leave it out, leave it out. - Don't want it.
0:10:41 > 0:10:43The chocolate jam, we're leaving it out.
0:10:43 > 0:10:45It needed longer to set.
0:10:45 > 0:10:49It will compromise the entremet a little bit because it won't have one of the elements
0:10:49 > 0:10:51that brings some chocolate and caramel flavour to it but we're
0:10:51 > 0:10:55still going to deliver something that's going to be very pleasant to eat.
0:10:55 > 0:10:57Everything setting all right? Longer than you thought?
0:10:57 > 0:10:58Touch and go.
0:11:03 > 0:11:04As if preparing all their mousses,
0:11:04 > 0:11:08sponges and shortbreads in three hours wasn't enough pressure...
0:11:08 > 0:11:10Keep pushing.
0:11:11 > 0:11:14..there's the frankly terrifying prospect of live plating.
0:11:14 > 0:11:15- Oh,- BLEEP.
0:11:15 > 0:11:18The latest trend to hit the world of high-end patisserie.
0:11:21 > 0:11:24Basically, this means over the course of three minutes,
0:11:24 > 0:11:27the teams must present a piece of gastronomic performance art under
0:11:27 > 0:11:30the unflinching gaze of Benoit and Cherish.
0:11:30 > 0:11:33So, live plating is basically
0:11:33 > 0:11:36the ability for the pastry chef to make a show.
0:11:36 > 0:11:40You bring the theatre, you bring the magic.
0:11:40 > 0:11:43It's almost like you bring your feeling, who you are,
0:11:43 > 0:11:45and you throw it at the table.
0:11:45 > 0:11:47I want to see drama, I want to see fireworks,
0:11:47 > 0:11:50I want to see things that I've never seen before and I want to see,
0:11:50 > 0:11:51definitely, teamwork.
0:11:51 > 0:11:53Everybody has to play their part.
0:11:53 > 0:11:55There will be nowhere to hide,
0:11:55 > 0:11:59they don't have any second take, so there is room for great surprises
0:11:59 > 0:12:01and big mistakes.
0:12:10 > 0:12:13A performance of this scale requires an array of edible props.
0:12:13 > 0:12:15- Have you made the parfaits?- Yes.
0:12:15 > 0:12:17Cracking job, guys, cracking job.
0:12:17 > 0:12:19Each of which must be carefully prepared.
0:12:19 > 0:12:21I've about three things on the go at the moment.
0:12:21 > 0:12:23Trying not to get them all mixed up.
0:12:23 > 0:12:25Sorbet's on, Chef. Vanilla yoghurt's done.
0:12:25 > 0:12:28Live table plating, something completely new to us,
0:12:28 > 0:12:30something we've never done before.
0:12:30 > 0:12:33So, to work on that is bringing completely new skills to us.
0:12:33 > 0:12:36Drawing on the theme of tropical fruits for their live plating
0:12:36 > 0:12:41performance, Liam's team intend to evoke an exotic forest floor
0:12:41 > 0:12:44by spreading the table with mango puree, lime curd and fruit salad,
0:12:44 > 0:12:47before blowtorching coconut creme brulees.
0:12:47 > 0:12:48For a dramatic final act,
0:12:48 > 0:12:52a giant meringue-filled vanilla pod will be shattered on the centre of
0:12:52 > 0:12:53the table, for once, deliberately.
0:12:53 > 0:12:56This is for our live-plated dessert's centrepiece.
0:12:56 > 0:12:59It's going to be the bit in the middle that we smash open.
0:12:59 > 0:13:01This is the lime curd.
0:13:01 > 0:13:03I've got it good. A couple of elements to go.
0:13:03 > 0:13:05So you're confident with the show today?
0:13:05 > 0:13:08- Today's...- The live plating, the show?
0:13:08 > 0:13:09Yeah, we are excited to do it.
0:13:09 > 0:13:12We're making a spectacle of the live plating, we're all involved,
0:13:12 > 0:13:15we've got a bit of theatre in there, a bit of playfulness.
0:13:15 > 0:13:16I mean, in this round,
0:13:16 > 0:13:19we do not want you to just show us the normal stuff.
0:13:19 > 0:13:20We want you to inspire us,
0:13:20 > 0:13:23we want to see something that we've never seen before.
0:13:23 > 0:13:24We are pushing ourselves.
0:13:24 > 0:13:25- It's going to be fun?- Yeah.
0:13:25 > 0:13:26- You sure?- Yeah.
0:13:26 > 0:13:29We hope to delight you and amuse you.
0:13:29 > 0:13:32If Liam's promising a visual spectacular...
0:13:32 > 0:13:34Do you want to get the mousses out? The chilli caviar?
0:13:34 > 0:13:36..Reece has different priorities.
0:13:36 > 0:13:40I think it's important with the live plating that we impress the judges
0:13:40 > 0:13:46with flavours, first and foremost, and then the theatrics come after.
0:13:46 > 0:13:49The brief of tropical flavours, you can't go wrong.
0:13:49 > 0:13:51They're all so fresh, they're all so vibrant.
0:13:51 > 0:13:53We're trying to go for a journey through Asia.
0:13:53 > 0:13:56We've had comments from Cherish before about taking her home
0:13:56 > 0:13:58or taking her back to a place where she knows,
0:13:58 > 0:14:01so it's really nice to try and do that today.
0:14:01 > 0:14:03For their trip to the tropics,
0:14:03 > 0:14:07Reece and his team will adorn their table with spicy marinated pineapples,
0:14:07 > 0:14:11coconut meringues, mango yolks, white chocolate palm leaves,
0:14:11 > 0:14:14passion fruit jellies and chilli caviar,
0:14:14 > 0:14:16before splitting asunder
0:14:16 > 0:14:19a parfait-filled dark chocolate coconut.
0:14:19 > 0:14:22I'm putting the insert in for the middle of the coconut, so this is
0:14:22 > 0:14:24just a coconut parfait.
0:14:24 > 0:14:28This is going to be the centrepiece for our table-plated dessert.
0:14:28 > 0:14:30The idea is that we smash it open.
0:14:30 > 0:14:34The coconut element is the one time in the competition where we actually want it to smash.
0:14:34 > 0:14:38So, yeah, we're going to add the drama but in the right way, as opposed to...
0:14:38 > 0:14:40as last week, as we've seen.
0:14:45 > 0:14:47Chefs, just 60 minutes left.
0:14:47 > 0:14:50- The pressure's on.- Blowtorch, blowtorch, blowtorch.
0:14:50 > 0:14:52Entremet elements ready,
0:14:52 > 0:14:55the teams face a race against time to construct their crowns.
0:14:55 > 0:14:59Cherish will be checking to make sure that all the entremets have the same layering inside.
0:14:59 > 0:15:02We need to get them in the freezer and get them set.
0:15:02 > 0:15:07Desserts setting in the blast freezer, it's on to the glaze.
0:15:07 > 0:15:09I'm making a chocolate glaze which is going on the crown.
0:15:09 > 0:15:12You want it to be really, really shiny.
0:15:12 > 0:15:13Have a nice taste as well.
0:15:13 > 0:15:16It's the first thing they're going to see, is the glaze,
0:15:16 > 0:15:18so if the glaze isn't shiny, they're going to make a comment about it.
0:15:18 > 0:15:20I've got two glacage mixes on.
0:15:20 > 0:15:25The main glacage is going to be like an orange and then there's going to be a chocolate glacage box.
0:15:25 > 0:15:28The glucose basically gives it a nice shine and then we'll add a bit
0:15:28 > 0:15:32of gelatine to it as well so that when we pour over it, it'll set.
0:15:32 > 0:15:34Shhh! You can't say that, Chef, secret, secret.
0:15:35 > 0:15:38- BENOIT:- Nothing is a secret!
0:15:38 > 0:15:42This is a microwave sponge for the live table-plated dessert.
0:15:42 > 0:15:44I'm going good, not too far off now.
0:15:44 > 0:15:46How's your fruit jellies? Look good?
0:15:46 > 0:15:48These are our mango yolks,
0:15:48 > 0:15:50so mango puree frozen and then dipped in jelly
0:15:50 > 0:15:52that we've coloured with gold.
0:15:52 > 0:15:54So, essentially, as the yolk defrosts inside,
0:15:54 > 0:15:57it will still remain liquid and be held by the jelly.
0:15:57 > 0:16:00- We're going good so far. - The main thing now is waiting for the entremet to set
0:16:00 > 0:16:02before we glaze and garnish it.
0:16:02 > 0:16:05This is one of the challenges where it's really going to
0:16:05 > 0:16:07come down to the wire. We know that.
0:16:07 > 0:16:09Half an hour to go, guys. 30 minutes left.
0:16:09 > 0:16:11How are you getting on, big man?
0:16:11 > 0:16:12Up against it, mate, up against it.
0:16:12 > 0:16:14Starting to glaze now.
0:16:15 > 0:16:18- You're all right. Might as well go for a break, mate. - I wouldn't say that!
0:16:24 > 0:16:27Perfect. That is exactly what we want to see.
0:16:27 > 0:16:29We'll do the first three.
0:16:29 > 0:16:30Or else we're in trouble.
0:16:30 > 0:16:34Like a brick. Which is good, which is exactly what you want when you come to glazing.
0:16:34 > 0:16:36The first one's come out all right.
0:16:36 > 0:16:39Obviously, we won't know until we pour it on how it sets on.
0:16:39 > 0:16:42We're straining it cos it gives it a cleaner effect on the finished product.
0:16:42 > 0:16:44The glaze is good to go.
0:16:45 > 0:16:46It's just really cold.
0:16:46 > 0:16:49When we pour that on, it's going to stick to it but the excess should
0:16:49 > 0:16:51just run off and it should just be a really thin layer.
0:16:51 > 0:16:53You don't want a lot of this. Someone watch me.
0:16:53 > 0:16:58Glazing can't be rushed, as any slip-ups will be instantly obvious.
0:16:58 > 0:17:00A little bit around here, Chef. A few bubbles.
0:17:02 > 0:17:03I need a pot.
0:17:03 > 0:17:05Is this ready to glaze yet?
0:17:05 > 0:17:07Come on, let's build the next one.
0:17:08 > 0:17:11You're missing a bit here. Are you going over twice?
0:17:11 > 0:17:13- Chris, can you see anything round there?- No.
0:17:13 > 0:17:15Am I covered all that side, mate?
0:17:15 > 0:17:17Yeah, nice, very nice.
0:17:17 > 0:17:19This is looking very shiny.
0:17:19 > 0:17:21- That's what we wanted.- What's that you're putting on there?
0:17:21 > 0:17:22This is our regal part to it,
0:17:22 > 0:17:25so gold and we've got little jewels going on top.
0:17:25 > 0:17:27There's a crown theme to it?
0:17:27 > 0:17:29Yeah, we're trying to hit the brief as much as we can.
0:17:32 > 0:17:34I have to take this one as it is.
0:17:34 > 0:17:37- That collar needs to go on. - I need your help.
0:17:37 > 0:17:39- Two seconds, two seconds, two seconds.- Can you lift this one?
0:17:41 > 0:17:42Go. Ready?
0:17:42 > 0:17:43Yeah.
0:17:43 > 0:17:45Where do you want this? Because it's snapped.
0:17:45 > 0:17:49One of the most hardest it has ever been to do chocolate in here.
0:17:49 > 0:17:52Five minutes to go, guys. This is your five-minute call.
0:17:52 > 0:17:54Running out of time. Right, big finish, guys.
0:17:54 > 0:17:58- Right, a big push, big push. - Oh, wow!
0:17:58 > 0:18:00I'm going to put the sponge on.
0:18:00 > 0:18:02Just in between the caramel.
0:18:02 > 0:18:04- Is that all right?- Yes, perfect, perfect, perfect.
0:18:06 > 0:18:09We thought a bit more about the presentation, rather than just sticking entremets out.
0:18:09 > 0:18:11We've done some soil and stuff like that.
0:18:11 > 0:18:13In the semifinals, we wanted to go that little bit extra.
0:18:13 > 0:18:17You boys just motor now and get this finished.
0:18:18 > 0:18:20Chefs, you have one minute left.
0:18:20 > 0:18:24That's it, just the gold leaf. It's all good. This is what we live for, right?
0:18:25 > 0:18:27- So, if you can do those, Jonathan, yeah?- Yeah.
0:18:30 > 0:18:32Are they done yet?
0:18:32 > 0:18:33- What do you think?- Yeah, look nice.
0:18:33 > 0:18:34OK, guys, that's it.
0:18:34 > 0:18:37Step away from your crowns.
0:18:37 > 0:18:38Oh, my God!
0:18:38 > 0:18:40Not bad for a first go.
0:18:42 > 0:18:44Hey, that was a big push.
0:18:44 > 0:18:46- Yeah.- Reece?
0:18:46 > 0:18:48- Sorted, yeah?- We'll see.
0:18:57 > 0:18:59In just three hours,
0:18:59 > 0:19:03the teams have made 12 crown entremets, along with more than 20 different elements
0:19:03 > 0:19:06for their live-plated desserts.
0:19:06 > 0:19:09It's nice. Chocolate, orange and hazelnut.
0:19:09 > 0:19:11- Oh, nice.- I don't know what they've got inside, though.
0:19:14 > 0:19:17- OK, boys.- Well done, chefs.
0:19:17 > 0:19:21In a moment, we'll be witnessing the gourmet theatre of your live plating,
0:19:21 > 0:19:26but first, we'd like to judge your entremets, beginning with Reece's team.
0:19:31 > 0:19:35'For the first time in the competition, the captains face the judges alone.'
0:19:38 > 0:19:41Reece's crown entremets feature a peanut shortbread base,
0:19:41 > 0:19:45a lime sponge, vanilla cream and peanut mousse,
0:19:45 > 0:19:49topped with a chocolate mirror glaze and chocolate decorations.
0:19:52 > 0:19:56It is certainly a crown, and you meet the brief, and it's really, really attractive.
0:19:56 > 0:19:59I really like the microwave sponge and gold, because it's crown.
0:19:59 > 0:20:02You want it to be very elegant and sparkling.
0:20:02 > 0:20:03A little bit of bling.
0:20:03 > 0:20:05It's a bit of bling. Why not?
0:20:05 > 0:20:08Your glaze on it is very shiny, reflect a lot of light...
0:20:08 > 0:20:10It looks really, really nice.
0:20:10 > 0:20:14There is some little issues in terms of the glazing,
0:20:14 > 0:20:16where you've got different thickness.
0:20:16 > 0:20:19So thick that it refuses to coat the whole of your cake.
0:20:19 > 0:20:23You can see all this unfinishing business over here.
0:20:23 > 0:20:26At this level of the competition, I'm looking for finesse,
0:20:26 > 0:20:29I'm looking for clean, sharp finishing.
0:20:29 > 0:20:33You could pick perhaps a couple which are glazed nicely,
0:20:33 > 0:20:37- and the rest could be a little bit neater.- Yep.
0:20:37 > 0:20:40- So we can see here, some of the elements are not quite level.- Yep.
0:20:50 > 0:20:52The shortbread is uncooked.
0:20:52 > 0:20:53Didn't enjoy eating that.
0:20:53 > 0:20:56The sponge itself, I could not taste lime.
0:20:56 > 0:20:58The mousse, I think, there is too much gelatine in there.
0:20:58 > 0:21:00The texture is not fantastic.
0:21:00 > 0:21:02- You taste the peanut.- Yep.
0:21:02 > 0:21:05Unfortunately, all your other elements are hidden by it.
0:21:05 > 0:21:08The rest is not actually giving us a lift.
0:21:08 > 0:21:09- No.- Or a complexity.
0:21:09 > 0:21:12So, overall, it looks good,
0:21:12 > 0:21:14the tasting aspect is a little bit...
0:21:14 > 0:21:16- Let down.- ..technically let down.
0:21:16 > 0:21:17- Yes.- OK.
0:21:20 > 0:21:21Well done, mate.
0:21:24 > 0:21:26That... That's tougher.
0:21:26 > 0:21:28That's brutal taking it by yourself though.
0:21:28 > 0:21:29Jesus...
0:21:29 > 0:21:31Good luck!
0:21:31 > 0:21:34So, it's Liam and the military boys next.
0:21:34 > 0:21:37If you could bring your entremet to the judging table.
0:21:44 > 0:21:47Liam's crown entremet consist of layers
0:21:47 > 0:21:50of hazelnut and orange shortbread, a chocolate orange delice,
0:21:50 > 0:21:53spiced cream and blood orange jelly.
0:21:53 > 0:21:56All covered in an orange-flavoured glaze
0:21:56 > 0:21:58and topped with chocolate and hazelnut decorations.
0:22:00 > 0:22:04Really like the orange colour, and of course the hazelnut on the top.
0:22:04 > 0:22:06You bring what is inside outside the cake.
0:22:06 > 0:22:08You've added some extra bits.
0:22:08 > 0:22:10You've used some tempered chocolate,
0:22:10 > 0:22:12which has certainly been a little bit too cold,
0:22:12 > 0:22:14and therefore when you peel it off, it flakes off.
0:22:14 > 0:22:18- Yeah.- The joining over here is actually untidy as well.
0:22:18 > 0:22:20I expect it to be very, very neatly done.
0:22:20 > 0:22:23I was really worried when you were glazing your cake.
0:22:23 > 0:22:25The positive, it's very shiny.
0:22:25 > 0:22:28The negative is, there's a lot of bubbles.
0:22:28 > 0:22:31And that's because you were pushing it through a sieve.
0:22:31 > 0:22:35If the texture of your glaze is actually right, you blitz it,
0:22:35 > 0:22:37the bubbles goes out, you don't need
0:22:37 > 0:22:40to sieve it and it glazes beautifully.
0:22:40 > 0:22:42This is the semifinal.
0:22:42 > 0:22:44We expect more than before.
0:22:44 > 0:22:48We've got this, we can see all the different elements.
0:22:48 > 0:22:51Everything is nice and clean. It's very nice and neat. Whoa.
0:22:55 > 0:22:57The shortbread is far too thick.
0:22:57 > 0:23:00And also, it looks pretty on the bake there.
0:23:00 > 0:23:02Having said that, I got the blood orange flavour.
0:23:02 > 0:23:05It's very fresh and it works very well with your chocolate.
0:23:05 > 0:23:07The hazelnut?
0:23:08 > 0:23:10I'm yet to find the hazelnut.
0:23:10 > 0:23:12Yeah, we reduced it, because on our practice...
0:23:12 > 0:23:15- It was too strong?- There was a little bit too much hazelnut...
0:23:15 > 0:23:19I was so excited when I see you making every individual component.
0:23:19 > 0:23:24But too much gelatine in everything, and your mousse, it is bouncing.
0:23:24 > 0:23:26Your cream over here, that is the only thing
0:23:26 > 0:23:28that I really enjoyed eating.
0:23:28 > 0:23:31When I taste it on its own, it tastes beautiful.
0:23:31 > 0:23:36But if I taste it as a whole, it is being camouflaged by the chocolate,
0:23:36 > 0:23:37your jelly...
0:23:37 > 0:23:40Everything should marriage very, very well on my palate.
0:23:40 > 0:23:45Well done, and we'll see how your live plating is.
0:23:45 > 0:23:47- Thank you very much, chefs. - Thank you.
0:23:53 > 0:23:55Wow.
0:23:55 > 0:23:56HE EXHALES HEAVILY
0:23:56 > 0:23:58With the judges somewhat underwhelmed
0:23:58 > 0:24:00by both teams' crown entremet...
0:24:00 > 0:24:05- Here we go.- ..much rests on the success of their live plating.
0:24:05 > 0:24:09Right, its curtain up time for the gourmet theatre.
0:24:09 > 0:24:10You have three minutes.
0:24:10 > 0:24:13And those three minutes start...now.
0:24:18 > 0:24:23What our aim is today is to take you on a journey to the tropics.
0:24:32 > 0:24:34Oh, good lord. What's that?
0:24:34 > 0:24:37This is our coconut, so this is our main centrepiece dessert.
0:24:45 > 0:24:48So these are our mango yolks.
0:24:48 > 0:24:50I wasn't aware that mangoes had eggs in them.
0:25:00 > 0:25:02Lastly, but not least...
0:25:02 > 0:25:03we have our coconut.
0:25:10 > 0:25:13Well, I was hoping for more drama.
0:25:13 > 0:25:15It was just all too safe for me.
0:25:15 > 0:25:17I like some spring, some extra art,
0:25:17 > 0:25:19something that an artist do, you know?
0:25:19 > 0:25:23Well, as usual, it's a dessert on a large scale on the table.
0:25:23 > 0:25:26This is the brief. In terms of the visual, I will agree with Cherish.
0:25:26 > 0:25:28It's a little bit on the safe side.
0:25:28 > 0:25:31'Reece has presented a parfait-filled chocolate coconut,
0:25:31 > 0:25:36'chilli caviar, passion fruit jelly and mango yolks.'
0:25:36 > 0:25:38Ah, look at that.
0:25:38 > 0:25:41I think there's a lot of fun element, they just whoosh out,
0:25:41 > 0:25:44just like a yolk. The mango flavour is very refreshing.
0:25:44 > 0:25:46I really enjoy eating this.
0:25:46 > 0:25:49And I think it balance really, really well on my palate.
0:25:49 > 0:25:52That little passion fruit jelly...
0:25:52 > 0:25:54the parfait inside is...?
0:25:54 > 0:25:56Coconut with just a small hint of lime.
0:25:56 > 0:25:58- It's a bit disappointing.- Yeah.
0:25:58 > 0:26:00I was so excited when I saw you knocking it.
0:26:00 > 0:26:02That bring me back to Thailand.
0:26:02 > 0:26:05But when I taste your parfait, it's crystallised.
0:26:05 > 0:26:07Though you've got nice little elements,
0:26:07 > 0:26:11THIS is your focal point on your table.
0:26:11 > 0:26:14- It's not powerful enough.- OK.
0:26:14 > 0:26:16- Thank you, guys.- Thank you, chefs. - Thank you.
0:26:16 > 0:26:18Well done. Well done, mate.
0:26:21 > 0:26:23Literally!
0:26:25 > 0:26:27- Chefs.- Chefs.
0:26:27 > 0:26:30So, live dessert-plating.
0:26:30 > 0:26:31It's happening right here, right now.
0:26:31 > 0:26:35And your three minutes starts now.
0:26:39 > 0:26:42Please enjoy your experience of our trip to the tropical fruits.
0:26:42 > 0:26:43Right.
0:26:45 > 0:26:47MUSIC: In The Hall Of The Mountain King by Grieg
0:27:21 > 0:27:24Just got a little bit of pineapple, coconut and champagne essence
0:27:24 > 0:27:26- going over.- Smelling lovely.
0:27:28 > 0:27:29And then, just to finish off...
0:27:31 > 0:27:34- Whoo!- Hey.
0:27:35 > 0:27:38Chef, you just sent some tingling sensation into my spine
0:27:38 > 0:27:41and you just stirred my heart. Well done!
0:27:41 > 0:27:44Love the way you throw the chocolate on the table,
0:27:44 > 0:27:47- it just exploded... Really, really love it.- Excellent teamwork.
0:27:47 > 0:27:50You were really knowing what the other one was doing
0:27:50 > 0:27:52and it came up together in harmony.
0:27:52 > 0:27:55For a moment, we didn't know what else was coming,
0:27:55 > 0:27:57so that's really positive.
0:27:57 > 0:28:01'Liam has presented an exotic fruit salad, lime curd,
0:28:01 > 0:28:04'coconut and vanilla yoghurt, and creme brulee.'
0:28:05 > 0:28:08Chef, creme brulee, I need it to be very creamy,
0:28:08 > 0:28:12it needs to be very smooth. Oh, it's gelatine again!
0:28:12 > 0:28:13That is not acceptable.
0:28:13 > 0:28:17Coconut and vanilla yoghurt. I like that.
0:28:17 > 0:28:19That's very fresh. Exotic fruit salad.
0:28:19 > 0:28:21There is almost like a savoury taste to it,
0:28:21 > 0:28:23because there's no sugar whatsoever in here.
0:28:23 > 0:28:26I can see the lime curd in that working a little bit better.
0:28:26 > 0:28:28With everything which might be a little bit sweet,
0:28:28 > 0:28:31I can see this working. Really, really good job on this.
0:28:31 > 0:28:33So, thank you very much, enjoyed the show a lot.
0:28:33 > 0:28:35Judges, you need to go and deliberate.
0:28:35 > 0:28:37- Yes.- Decide who to give what.
0:28:37 > 0:28:38Right, now, what can I have?
0:28:38 > 0:28:40CHEFS LAUGH
0:28:42 > 0:28:44- SIGHING:- I get so nervous.
0:28:44 > 0:28:46Cherish and Benoit will now award
0:28:46 > 0:28:49both teams a score out of 20 for their crown entremet
0:28:49 > 0:28:52and their live-plated desserts.
0:28:52 > 0:28:55We've got two teams which have got some good skills,
0:28:55 > 0:28:57but there are still some technical issues.
0:28:57 > 0:28:5840 points are on offer,
0:28:58 > 0:29:01and with a place in the final at stake tomorrow,
0:29:01 > 0:29:03a superior score at this halfway stage
0:29:03 > 0:29:05will obviously be a huge advantage.
0:29:05 > 0:29:08What's your bets? What's your bets? Place your bets now.
0:29:08 > 0:29:09Nul points.
0:29:13 > 0:29:17So, the waiting, deliberating and live plating is over.
0:29:17 > 0:29:19The moment of truth is here.
0:29:19 > 0:29:21Judges, what scores have you given our teams?
0:29:21 > 0:29:23Starting, please, with Liam's.
0:29:23 > 0:29:26I thought there was a few technical issues with your entremet,
0:29:26 > 0:29:33but you guys have brought the show to the table with your live plating.
0:29:33 > 0:29:36For this reason, I'm awarding you 13 out of 20.
0:29:36 > 0:29:39Love the way you present your live plating, however,
0:29:39 > 0:29:41there was just too much gelatine.
0:29:41 > 0:29:45I have awarded you 12 points out of 20.
0:29:45 > 0:29:49Giving you a total of 25 out of 40.
0:29:49 > 0:29:51And now, Reece's team?
0:29:51 > 0:29:54I thought your entremet potentially has a lovely overview.
0:29:54 > 0:29:59There was no fireworks with the live-plating dessert,
0:29:59 > 0:30:03and for this reasons, I'm awarding you 11 out of 20.
0:30:03 > 0:30:06I really like your glaze on your entremet.
0:30:06 > 0:30:10However, I was a little bit disappointed with your live plating.
0:30:10 > 0:30:14For that, I've awarded you 10 out of 20.
0:30:14 > 0:30:18Giving you a total of 21 points out of a possible 40,
0:30:18 > 0:30:22which means that it's Liam's team which is in the lead today,
0:30:22 > 0:30:24but tomorrow it's the Showpiece Challenge,
0:30:24 > 0:30:25and that's worth 60 points,
0:30:25 > 0:30:28so try and relax tonight, have a good night's sleep.
0:30:28 > 0:30:32I suggest a hot bath, maybe a cup of cocoa, or a sleeping tablet,
0:30:32 > 0:30:35or read any Jeffrey Archer novel. It'll do the trick in the same way.
0:30:35 > 0:30:38And we'll see you tomorrow morning. Well done.
0:30:38 > 0:30:39- Chefs.- Chefs.
0:30:39 > 0:30:42We've never been in this position, never come first in our miniatures.
0:30:42 > 0:30:44Obviously, the final's the next step.
0:30:44 > 0:30:47We've got one foot in the door. But there's still a long way to go,
0:30:47 > 0:30:50we've still got a whole other challenge to do.
0:30:50 > 0:30:51Anything could happen.
0:30:51 > 0:30:53Four points is the gap now between first and second,
0:30:53 > 0:30:55between us and Liam.
0:30:55 > 0:30:58So, you know, we've got it all to play for for tomorrow.
0:31:01 > 0:31:03In the morning, the teams face
0:31:03 > 0:31:05the most demanding Showpiece Challenge yet,
0:31:05 > 0:31:08creating a grand structure entirely from sugar.
0:31:08 > 0:31:11So the golden hour is a vital chance to get a head start
0:31:11 > 0:31:14on elements that need to harden overnight.
0:31:14 > 0:31:16So, tomorrow's challenge, Liam's team?
0:31:16 > 0:31:20Great team spirit and ability to work together.
0:31:20 > 0:31:24It may not be the best sugarwork we can see,
0:31:24 > 0:31:27but it will certainly be really strong and safe.
0:31:27 > 0:31:30Now, with safety, there is no hiding place.
0:31:30 > 0:31:33You need to deliver perfect tastings and techniques.
0:31:33 > 0:31:37I think Liam's team, they are more comfortable with their chocolate.
0:31:37 > 0:31:39- Oh, yeah.- Whereas Reece's team,
0:31:39 > 0:31:42they are more comfortable with their sugar showcase.
0:31:42 > 0:31:46OK, so you're thinking that they possibly have the edge tomorrow?
0:31:46 > 0:31:49- It is their challenge.- Why? - The sugarwork,
0:31:49 > 0:31:53they've been putting sugarwork on every table,
0:31:53 > 0:31:55every time they had the opportunity.
0:31:55 > 0:31:57Being a little bit behind today,
0:31:57 > 0:31:59- I don't think they're going to be worried about it too much.- No.
0:31:59 > 0:32:02Having said that, Reece can still make mistakes,
0:32:02 > 0:32:05and his structure still collapse, and there we go.
0:32:05 > 0:32:08You never know until the very last minute,
0:32:08 > 0:32:09you see what is on the table.
0:32:09 > 0:32:11So hopefully, keep my fingers crossed,
0:32:11 > 0:32:14- the showpiece will stand tomorrow. - Well, we wish them well.
0:32:14 > 0:32:16And may the best team win.
0:32:16 > 0:32:18That thick enough?
0:32:18 > 0:32:20I just want to get that... See where it's thin on that bit?
0:32:20 > 0:32:23- Yeah.- Keep it upside down, rocking it that way and left and right.
0:32:27 > 0:32:30That went far too swimmingly compared to usual.
0:32:30 > 0:32:32What have we forgotten, then?
0:32:32 > 0:32:34OWL HOOTS
0:32:37 > 0:32:39MUSIC: A Night On The Bare Mountain by Mussorgsky
0:32:46 > 0:32:49I think it was George Bernard Shaw, or possibly Muse,
0:32:49 > 0:32:52who said, "It's a new dawn, it's a new day, it's a new life,
0:32:52 > 0:32:54"and I'm feeling good".
0:32:54 > 0:32:56But after yesterday's brutal challenges,
0:32:56 > 0:32:58I doubt either of our teams
0:32:58 > 0:33:00are going to be waking up and thinking that.
0:33:00 > 0:33:02And it's only going to get worse.
0:33:02 > 0:33:07Because today, a sugary showpiece of epic proportions stands between
0:33:07 > 0:33:11our teams and a place in the Bake Off Creme De La Creme final.
0:33:11 > 0:33:15A warning that the following pictures contain flash patisserie.
0:33:31 > 0:33:32Good luck, guys.
0:33:34 > 0:33:35Welcome back, chefs.
0:33:35 > 0:33:39Hope you've recovered from yesterday, because this is,
0:33:39 > 0:33:40in a very real sense, it.
0:33:40 > 0:33:43Today's showpiece challenge presents
0:33:43 > 0:33:46your very last opportunity to impress the judges
0:33:46 > 0:33:48and book your one-way ticket to
0:33:48 > 0:33:51Creme De La Creme's cataclysmic finale.
0:33:51 > 0:33:54Judges, what Everest have you chosen for them to climb today?
0:33:54 > 0:33:56We would like you to demonstrate
0:33:56 > 0:33:59an exceptional technical skill by making
0:33:59 > 0:34:01an elaborate sugar showpiece with
0:34:01 > 0:34:05a theme of an English country garden.
0:34:05 > 0:34:09The structure has to have an innovative design
0:34:09 > 0:34:13to present your 120 confection.
0:34:13 > 0:34:17Those confections need to be made of 40 caramels,
0:34:17 > 0:34:2440 pulled sugar sweets and 40 "fruit deguise", or disguised fruit.
0:34:25 > 0:34:27This is crunch time, guys.
0:34:27 > 0:34:29Do not disappoint us.
0:34:29 > 0:34:31So, 60 points are available.
0:34:31 > 0:34:34You had one hour's preparation last night.
0:34:34 > 0:34:36You have three further hours now.
0:34:36 > 0:34:38And that time starts...
0:34:39 > 0:34:42- ..now.- Let's go, let's go, let's go.
0:34:42 > 0:34:44Come on, boys.
0:34:44 > 0:34:46You don't need too much of this...
0:34:46 > 0:34:48Do one batch worth.
0:34:48 > 0:34:49Right behind you.
0:34:49 > 0:34:53Sugar craft is one of the most highly regarded specialist skills
0:34:53 > 0:34:55in the pastry chef's arsenal.
0:34:55 > 0:34:57It's no coincidence Benoit and Cherish
0:34:57 > 0:34:59have saved this test till now.
0:34:59 > 0:35:01This is the perfect time, in the semifinal,
0:35:01 > 0:35:04to find out if they've got what it takes.
0:35:04 > 0:35:06Sugar craft makes or it breaks.
0:35:06 > 0:35:08- Sugar's on, Chef.- Thank you.
0:35:08 > 0:35:12Sugar is a technique that is really difficult to master.
0:35:12 > 0:35:14You need to understand how to boil sugar...
0:35:14 > 0:35:18- 140?- ..to cool it and to pull it, or to blow it.
0:35:18 > 0:35:20And of course, if there is no shine to it,
0:35:20 > 0:35:22I will be very, very disappointed.
0:35:22 > 0:35:25We're going to be looking for elegance
0:35:25 > 0:35:26and a beautiful visual impact.
0:35:26 > 0:35:32But we also need to consider their confectionery's taste and textures.
0:35:32 > 0:35:34The apricots are a little bit big, aren't they?
0:35:34 > 0:35:36I wouldn't worry too much about the apricots.
0:35:36 > 0:35:38Sugar craft means a lot to me.
0:35:38 > 0:35:41It's the skill I really love, it takes a lot of effort,
0:35:41 > 0:35:44a lot of preparation, a lot of practice.
0:35:44 > 0:35:46Need to work hard and fast at the start
0:35:46 > 0:35:48and make sure that everything's to the standard
0:35:48 > 0:35:49that we know it needs to be.
0:35:49 > 0:35:51- Hi, Liam.- How are we doing, Angus?
0:35:51 > 0:35:54- You all right?- What is the concept behind your showpiece?
0:35:54 > 0:35:57We've sort of gone for English garden in the peak of summer,
0:35:57 > 0:35:59nice bright colours, lots of flowers,
0:35:59 > 0:36:00three different types of flowers.
0:36:00 > 0:36:03We've got blown sugar, we're trying to show as many skills as possible.
0:36:03 > 0:36:06Excellent. Have you got anything to depict the rain?
0:36:06 > 0:36:08'Beneath Liam's English summer centrepiece
0:36:08 > 0:36:10'will sit his confectionery,
0:36:10 > 0:36:12'inspired by classic English flavours -
0:36:12 > 0:36:15'comprising apple and walnut soft caramels,
0:36:15 > 0:36:17'apricot and orange brandy deguises,
0:36:17 > 0:36:21'and rhubarb and custard pulled-sugar bonbons.
0:36:21 > 0:36:24'And after crashing out at the semifinal stage last year,
0:36:24 > 0:36:26'he's not taking any chances.'
0:36:26 > 0:36:29What are these little booths that you...?
0:36:29 > 0:36:31They're just a heat lamp to keep the sugar at a nice temperature.
0:36:31 > 0:36:34And the reason for the encasing is in case there's a draught.
0:36:34 > 0:36:36- OK.- Stops the draught hitting the sugar and forming a skin,
0:36:36 > 0:36:39- which will make it crack.- So, the temperature is all-important?
0:36:39 > 0:36:41- Yeah.- So you're sharing the workload?
0:36:41 > 0:36:44Yes. Everyone was part of the sugar showpiece.
0:36:44 > 0:36:45Sugar is definitely not our strongest point.
0:36:45 > 0:36:47It's a skill that we've only learned this week.
0:36:47 > 0:36:49We've had a long few days practising.
0:36:49 > 0:36:51Cos you're kind of chocolate merchants, aren't you?
0:36:51 > 0:36:53Yeah, chocolate is our preferred area.
0:36:53 > 0:36:55So sugar is a bit of a departure?
0:36:55 > 0:36:57It was a steep learning curve this week.
0:36:57 > 0:37:00If Liam's team are wisely handling this challenge with kid gloves...
0:37:00 > 0:37:03- Mind your back.- ..Reece's team can afford to be
0:37:03 > 0:37:04a little more confident,
0:37:04 > 0:37:07their sugar work having previously won compliments from
0:37:07 > 0:37:09Benoit and Cherish - a rarity in itself.
0:37:09 > 0:37:13- Morning, chaps.- How are we? - Oh, sugar workday!
0:37:13 > 0:37:15You must be over the moon, this is your thing.
0:37:15 > 0:37:17I can tell you in a couple of hours.
0:37:17 > 0:37:20- Oh, come on.- And what kind of life are you going to bring in?
0:37:20 > 0:37:24English country garden to me screams light, screams colour, elegance.
0:37:24 > 0:37:25We've got roses going on and we're
0:37:25 > 0:37:27going to do some pastillage butterflies as well.
0:37:27 > 0:37:29You're going to show off a little bit.
0:37:29 > 0:37:33Below Reece's ambitious rose garden will rest his trio
0:37:33 > 0:37:37of confectionery, consisting of pulled hazelnut and almond bonbons,
0:37:37 > 0:37:39apricot, ginger and almond deguises
0:37:39 > 0:37:42and chocolate-dipped passion fruit caramels.
0:37:42 > 0:37:45Last time, your showpiece collapsed a couple of time.
0:37:45 > 0:37:47Chef, don't remind me, please.
0:37:47 > 0:37:49So what have you done differently this time?
0:37:49 > 0:37:51We've really looked at the centre of gravity and...
0:37:51 > 0:37:53- The architecture. - The architecture of it.
0:37:53 > 0:37:56- That's hollow?- We want it to be nice and light and elegant.
0:37:56 > 0:37:58So you're going to promise us that your showpiece
0:37:58 > 0:37:59is going to stand very proudly today?
0:37:59 > 0:38:02I think I'm going to retire and quit the profession if it doesn't.
0:38:02 > 0:38:04There's going to be no dramatics today.
0:38:04 > 0:38:05No copper-pipe business, nothing?
0:38:05 > 0:38:08- No?- No, I don't know what you're talking about(!)
0:38:12 > 0:38:16Mastering their main structure is just the beginning.
0:38:16 > 0:38:19The teams also face the fiddliest job in the competition so far -
0:38:19 > 0:38:22creating multiple sugar flowers,
0:38:22 > 0:38:26a task that will push them to the limits of their dexterity.
0:38:26 > 0:38:29Well, it IS an English country garden.
0:38:29 > 0:38:32Flower, it is a must in their showcase.
0:38:32 > 0:38:36The flower has to be so thinly pulled, it has to be shiny,
0:38:36 > 0:38:38it has to be very delicate and, of course,
0:38:38 > 0:38:42if they can put a few stamens on, it will be brilliant.
0:38:42 > 0:38:44We want to see different kinds of flowers,
0:38:44 > 0:38:47large leaves and different stems.
0:38:47 > 0:38:49There is so much intricate, truly a skill
0:38:49 > 0:38:52to be brought to the showpiece and make it nice and elegant.
0:38:52 > 0:38:54- Feeling happy?- Always.
0:38:54 > 0:38:55When am I ever not?
0:38:55 > 0:38:57REECE LAUGHS
0:38:57 > 0:38:59I've just pulled out the white sugar
0:38:59 > 0:39:01and that's going to be for our roses.
0:39:01 > 0:39:02I'm just cooling the sugar down,
0:39:02 > 0:39:05so you have to keep moving it, so that the middle isn't going to be
0:39:05 > 0:39:07a different temperature from the outside.
0:39:07 > 0:39:11You want it to be as cold as possible, but usable,
0:39:11 > 0:39:13so that you get the really nice shine on it.
0:39:13 > 0:39:16And of course, it's got to be really thin, really delicate,
0:39:16 > 0:39:19really fragile. I think that's what they're looking for as well.
0:39:19 > 0:39:23So we've got apple blossoms, we've got English roses,
0:39:23 > 0:39:24we've got lilies.
0:39:24 > 0:39:27I suppose when people think military, they probably think heavy-handed,
0:39:27 > 0:39:29they think quite boisterous, but when it comes to it,
0:39:29 > 0:39:31we try and put that delicate touch,
0:39:31 > 0:39:32what the judges are going to be looking for.
0:39:32 > 0:39:35I'm just making the stamen now for the middle of the flowers.
0:39:35 > 0:39:37That is going to make the actual leaves,
0:39:37 > 0:39:39and these will go into the centre.
0:39:39 > 0:39:41I've got the tough job. This is Benoit's speciality,
0:39:41 > 0:39:43so I will be under scrutiny.
0:39:46 > 0:39:49Perfecting delicate flowers is difficult enough,
0:39:49 > 0:39:53but when it comes to pulling sugar, ribbons are even more of a stretch.
0:39:53 > 0:39:57You just pull a little bit of that so it's nearly the same width.
0:39:57 > 0:40:00Here, the consistency of the sugar is key.
0:40:00 > 0:40:02The trick with this is, you need to make sure all your sugars
0:40:02 > 0:40:04are the same temperature before you start pulling.
0:40:04 > 0:40:07I'm going to need your help there, Lauren, in two secs.
0:40:07 > 0:40:09Too soft, and the ribbon will lose its shine.
0:40:09 > 0:40:11Right, we're on, are you ready?
0:40:11 > 0:40:13Right, just hold it nice and tight, yeah?
0:40:13 > 0:40:15Too hard, and it'll snap.
0:40:15 > 0:40:17If they're not the same temperature,
0:40:17 > 0:40:19then one pulls at a different speed, they break.
0:40:24 > 0:40:27- Chris.- Looking good. Happy?
0:40:27 > 0:40:31Pull it all the way down, all the way down. All the way down.
0:40:33 > 0:40:34Cool. Happy days.
0:40:34 > 0:40:36- Right, let's go.- Sharp, big man.
0:40:36 > 0:40:38So's yours. Never done sugar(!)
0:40:38 > 0:40:40I haven't, mate! Genuinely.
0:40:40 > 0:40:43I tell you, you've got a natural talent.
0:40:43 > 0:40:45That's the first ribbon I've ever pulled in my life.
0:40:45 > 0:40:48That's a good effort, bro, I'm telling you.
0:40:53 > 0:40:58Guys, you're halfway through now, so 90 minutes gone, 90 minutes left.
0:40:59 > 0:41:00Yeah.
0:41:00 > 0:41:02We're on track, we're on track, we're on track.
0:41:02 > 0:41:05That's five, but it looks a bit wonky, so maybe just one more.
0:41:05 > 0:41:07- How are you getting on? All right?- Hard.
0:41:07 > 0:41:09One more petal and I'm done.
0:41:09 > 0:41:12Well, Liam's team, I'm really chuffed
0:41:12 > 0:41:14to see him working his magic
0:41:14 > 0:41:17with his large fingers doing so little flowers.
0:41:17 > 0:41:21My only concern, the flower might be a little small
0:41:21 > 0:41:23for the volume of the structure.
0:41:23 > 0:41:25And that might just look a little bit empty.
0:41:25 > 0:41:26But I was really intrigued by
0:41:26 > 0:41:29the little apple blossom they were pulling.
0:41:29 > 0:41:32- Yes.- And then even the stamen is done by Chris,
0:41:32 > 0:41:34so you can see the three of them actually did different things
0:41:34 > 0:41:36to put everything together.
0:41:36 > 0:41:38Yeah. Looking good so far.
0:41:38 > 0:41:41Currently trying to blow a sugar apple.
0:41:42 > 0:41:46The danger is, if you put too much air into it, it can pop.
0:41:46 > 0:41:49It's getting the right shape, the sugar at the right temperature,
0:41:49 > 0:41:52the right thickness. Still trying to get a shine on it.
0:41:52 > 0:41:55We've got one. If you get another, just make it a little bit...
0:41:55 > 0:41:57Blow it. Let it go a little bit colder before you blow it.
0:41:57 > 0:42:01Reece's team, I saw the way they pulled their sugar ribbon.
0:42:01 > 0:42:04It was fantastic. It's fascinating to watch,
0:42:04 > 0:42:07the teamwork is fantastic in this room at the moment.
0:42:07 > 0:42:10Their sugar structure looks like they know what they are doing.
0:42:10 > 0:42:12The big question with Reece's team, as always,
0:42:12 > 0:42:15is it going to stand up at the end of it all?
0:42:17 > 0:42:19- Hi, Reece.- Angus, sir, how are you?
0:42:19 > 0:42:21- And co. How's it going? - Not too bad, thank you.- Yes?
0:42:21 > 0:42:24You're kind of at home with the sugar work, aren't you?
0:42:24 > 0:42:27We're...probably more comfortable than chocolate.
0:42:27 > 0:42:28- As you found out last week. - Yes, we did.
0:42:28 > 0:42:31It's just something we all sort of fell in love with.
0:42:31 > 0:42:32And talk us through the structure.
0:42:32 > 0:42:34Is this the bottom of the Eiffel Tower?
0:42:34 > 0:42:35So, that's the base of the... Yeah!
0:42:35 > 0:42:38That's the base and then we've got the other half over there.
0:42:38 > 0:42:42We've got some cast sugar, poured sugar, moulded sugar, pulled sugar,
0:42:42 > 0:42:45ribbons. We've got flowers, we've got pastillage,
0:42:45 > 0:42:46we've got blown sugar...
0:42:46 > 0:42:48It is sounding bewildering already.
0:42:48 > 0:42:50- Sugar frenzy.- It is a sugar fest.
0:42:50 > 0:42:53And the sugar levels are about to increase,
0:42:53 > 0:42:56as the teams make a start on their confectionery.
0:42:56 > 0:42:59Do you want the sugar weighed out for the deguises or anything?
0:42:59 > 0:43:01Posh pick-and-mix to you and me,
0:43:01 > 0:43:04but Cherish and Benoit are demanding fruits deguises,
0:43:04 > 0:43:07with exquisitely matched flavours.
0:43:07 > 0:43:10Basically, it's apricots that we've cut in half and then we've got
0:43:10 > 0:43:12an orange cognac, marzipan that we've coloured,
0:43:12 > 0:43:14so fill in these now,
0:43:14 > 0:43:17then I'm going to leave them just for the marzipan to dry out.
0:43:17 > 0:43:19We are doing an apricot brandy ginger deguise.
0:43:19 > 0:43:22This is the sugar, which is cooked to 160 degrees.
0:43:22 > 0:43:24We call it hard crack,
0:43:24 > 0:43:27so it sort of sets around the apricot and the marzipan.
0:43:27 > 0:43:28So when you bite into it,
0:43:28 > 0:43:31it's got like a thin layer of hard sugar around it.
0:43:31 > 0:43:34When it comes to the dipping, executing it is quite difficult
0:43:34 > 0:43:36to make sure it's just a thin layer of sugar on there.
0:43:36 > 0:43:40That'll be the crucial part of the judging, I would've thought.
0:43:40 > 0:43:42So quite a bit of sugar there.
0:43:43 > 0:43:46- God, I'm nervous.- Have you got the gel done for the caramels as well?
0:43:46 > 0:43:47Yeah, it's in the fridge, mate.
0:43:47 > 0:43:50The judges also expect the caramels to be perfectly set,
0:43:50 > 0:43:52not too hard, and uniform in size.
0:43:52 > 0:43:54Gone with an apple and walnut caramel
0:43:54 > 0:43:57and we've got an apple gel and a pickled apple on the top.
0:43:57 > 0:44:00It's a passion fruit caramel and we're dipping it in milk chocolate,
0:44:00 > 0:44:02just to add another little element to it.
0:44:02 > 0:44:05Watch out, she's got the ruler out!
0:44:05 > 0:44:08Well done. Two-and-a-half by two-and-a-half.
0:44:08 > 0:44:10I'm just hiding from Cherish. She had her ruler out,
0:44:10 > 0:44:13so I was just taking cover!
0:44:14 > 0:44:17Trickiest of all are the pulled-sugar bonbons.
0:44:17 > 0:44:20These must pack an explosion of flavour into a brittle,
0:44:20 > 0:44:21thinly pulled sugar shell.
0:44:21 > 0:44:23For the pulled-sugar sweet,
0:44:23 > 0:44:25we're going to go with rhubarb and custard.
0:44:25 > 0:44:28How are you going to inject your rhubarb and custard into your confection?
0:44:28 > 0:44:32I've poured half of my sugar mixture over a vanilla pod and put some
0:44:32 > 0:44:35rhubarb flavouring into the other half of that, and then I make
0:44:35 > 0:44:37two of each, put them together,
0:44:37 > 0:44:39roll them into a tube, pull them and twist them.
0:44:39 > 0:44:41We've not got a centre, it's completely pulled-sugar sweet.
0:44:41 > 0:44:43Is that going to be hollowed inside?
0:44:43 > 0:44:45- Not going to be hollow. - So it's going to be...?
0:44:45 > 0:44:47- Solid. Yeah.- Well, let's hope we don't break our teeth
0:44:47 > 0:44:50- on your sugar... - I'm worried now.- ..confections...
0:44:50 > 0:44:52For Reece, like his showpiece structure,
0:44:52 > 0:44:55his team's bonbons are an ambitious project.
0:44:55 > 0:44:58Our pulled-sugar bonbons is going to be flavoured with hazelnuts.
0:44:58 > 0:45:00So you roll the sugars out, you put your praline paste in,
0:45:00 > 0:45:02you roll it up and then you laminate it,
0:45:02 > 0:45:05so you still get, like, a crunchy sugar.
0:45:05 > 0:45:08And then you should have hazelnuts as layers going through it.
0:45:08 > 0:45:10And then you make a pulled ribbon,
0:45:10 > 0:45:12and then you roll the two together,
0:45:12 > 0:45:15and then you start pulling, as if you was making, like, rock candy?
0:45:15 > 0:45:17Er... So, if it all goes badly,
0:45:17 > 0:45:20I could always apply for a job at Brighton Pier,
0:45:20 > 0:45:21or something like that.
0:45:26 > 0:45:2930 minutes to go now. Half an hour to go, chefs.
0:45:29 > 0:45:31Half an hour. This is all right.
0:45:31 > 0:45:34We're good, we're good, we're good. As soon as I've done this layer,
0:45:34 > 0:45:36- we'll go straight onto construction, yeah?- Mm-hm.
0:45:36 > 0:45:39- Need to start building them, though. Get them up.- Yeah.
0:45:39 > 0:45:40You don't like this bit, do you?
0:45:40 > 0:45:43We're good to go, we're good to go.
0:45:43 > 0:45:46- How are you getting on, boy?- Oh, no. - This is crackers.
0:45:51 > 0:45:52Oh...
0:45:56 > 0:45:57Right, everyone be careful.
0:46:01 > 0:46:04- Whoops.- Can you get a pan on?
0:46:04 > 0:46:06We're going to stick this back.
0:46:06 > 0:46:08Seriously, my heart can't take this.
0:46:08 > 0:46:10It's fine, we're good.
0:46:10 > 0:46:13What's a showpiece without some drama, right?
0:46:13 > 0:46:15Can't believe it broke.
0:46:16 > 0:46:17It was all going so well.
0:46:22 > 0:46:25Looking good, mate. Looking good.
0:46:26 > 0:46:29- What's occurred here? - We just had a little breakage.
0:46:29 > 0:46:31So the idea in this mould is that it's hollow.
0:46:31 > 0:46:34The problem with it being hollow is that it's always a bit delicate,
0:46:34 > 0:46:36so you have a tendency that it can break,
0:46:36 > 0:46:38- but there is a plan to fix it. - How do you do that?
0:46:38 > 0:46:40So we just re-melt both sides
0:46:40 > 0:46:43- so they're flat and then re-stick it together.- All right.
0:46:43 > 0:46:46- And you think you can do that in 20 minutes?- Er, I hope so.
0:46:46 > 0:46:48Fighting for a place in the finals, right?
0:46:50 > 0:46:52Take your time, yeah?
0:46:54 > 0:46:58Let's have a look, let's have a look. Sugar DIY 101.
0:46:58 > 0:47:02Don't move it, don't move it. Let's really patch this up.
0:47:02 > 0:47:04- So, no mishaps? - No, we've not had any mishaps.
0:47:04 > 0:47:06You've got 15 minutes left, though, of course.
0:47:06 > 0:47:09- Anything could happen.- Yeah.- Have you had a look over your shoulder?
0:47:09 > 0:47:12- They've had a slight breakage. - That I do not wish upon anyone.
0:47:12 > 0:47:1415 minutes to go. Let's go.
0:47:14 > 0:47:16Jonathan, can you come and hold this, as well?
0:47:16 > 0:47:17- Towards me.- It's leaning that way.
0:47:17 > 0:47:20Don't let it lean, don't let it move.
0:47:20 > 0:47:22- OK... - Don't press down, don't press down.
0:47:22 > 0:47:23Just let it sit naturally.
0:47:24 > 0:47:28My God, just building the ribbons and stick the apples.
0:47:28 > 0:47:30Just keep holding it. I'm going to keep assembling it
0:47:30 > 0:47:31while it's here, OK?
0:47:31 > 0:47:33- How many have we got?- Three short.
0:47:33 > 0:47:34- Got it?- Careful, this is moving.
0:47:34 > 0:47:36Put that there, don't let it move.
0:47:36 > 0:47:37My hand's stuck to it.
0:47:41 > 0:47:43Just crack on, mate.
0:47:43 > 0:47:45OK, you should be able to let go of this now.
0:47:45 > 0:47:47If you can blow on that bit.
0:47:47 > 0:47:49There, let's move it across, mate, stick it over there, please.
0:47:49 > 0:47:51- Yes, Chef.- Gently.
0:47:51 > 0:47:53- Come on.- Butterflies on.
0:47:53 > 0:47:55- We have blackberries. - Which way are we going?
0:47:55 > 0:47:58- I'm going to go over with it, yeah? - Careful, careful.
0:47:58 > 0:48:00Everything's shaking.
0:48:00 > 0:48:03You have one minute left. Just 60 seconds.
0:48:03 > 0:48:06We need a big push here, guys, now, yeah?
0:48:06 > 0:48:07Feel free to give us more time.
0:48:07 > 0:48:09Just get them on nice and quick, Jonathan.
0:48:09 > 0:48:11- That's 30. 10 more. - Careful, careful, careful.
0:48:11 > 0:48:13- I hate...- That's not melting.
0:48:13 > 0:48:16Oh, my goodness. My hands are shaking.
0:48:16 > 0:48:18Coming in behind you, mate.
0:48:18 > 0:48:20- Not even touching it now, mate. - It's going to fall off if I don't.
0:48:20 > 0:48:23OK, guys, that's it. Time is up now.
0:48:23 > 0:48:26Finish. Finish, finish, finish. Lauren, Lauren, stop.
0:48:26 > 0:48:28Please, step away from your sugary showpieces.
0:48:31 > 0:48:32We make it hard work for ourselves.
0:48:32 > 0:48:34- Hey...- I'll say that.
0:48:34 > 0:48:36It ain't over till the fat lady sings.
0:48:36 > 0:48:39WOMAN SINGS AN ARIA
0:48:46 > 0:48:49240 exquisite confections,
0:48:49 > 0:48:54and two lavish English country garden-themed sugar showpieces,
0:48:54 > 0:48:56made in just four hours.
0:48:58 > 0:49:02We've done what we can. We did what we set out to do.
0:49:02 > 0:49:04It would've been good having, like, two more minutes,
0:49:04 > 0:49:06- just to get the last little things on.- Exactly.
0:49:06 > 0:49:08It's too late now.
0:49:08 > 0:49:10What will be will be.
0:49:25 > 0:49:28Well, I think you guys did very well,
0:49:28 > 0:49:30seeing that you have not done sugar before.
0:49:30 > 0:49:33- Oh, definitely. - Very impressed with the flower.
0:49:33 > 0:49:35I think you have got a delicate hand.
0:49:35 > 0:49:37It is very shiny, it is well pulled...
0:49:37 > 0:49:40You've actually got the pulling technique
0:49:40 > 0:49:44really well done, you know? The shininess of the flower,
0:49:44 > 0:49:48and, definitely, the ribbon is reflecting beautiful light.
0:49:48 > 0:49:52The structure, though a bit safe, is elegant.
0:49:52 > 0:49:55But you've kept your structure a bit flat.
0:49:55 > 0:49:58You stuck everything in one dimension,
0:49:58 > 0:50:00where you could have actually changed the angle
0:50:00 > 0:50:05of some of your flames here in order to give 3-D effect.
0:50:05 > 0:50:07We can look at it only from one angle,
0:50:07 > 0:50:09but we also have to comment on your confectioneries.
0:50:09 > 0:50:11So, shall we start with the deguises?
0:50:11 > 0:50:13Could you remind us what...?
0:50:13 > 0:50:16It's apricot and marzipan with an orange liqueur in.
0:50:16 > 0:50:18So why is it green? In orange liqueur?
0:50:18 > 0:50:20We were going to do it orange, but when we practised,
0:50:20 > 0:50:23made the marzipan orange, it just sort of all blended into one...
0:50:23 > 0:50:25I prefer orange, because orange liqueur,
0:50:25 > 0:50:27or you keep it a marzipan colour.
0:50:27 > 0:50:30You put green, my mind will tell me that it's pistachio.
0:50:30 > 0:50:32I don't buy into it.
0:50:36 > 0:50:40One of the key elements is making sure the sugar is not too thick.
0:50:40 > 0:50:43And on this occasion, it is actually done properly.
0:50:43 > 0:50:44It's nice and even.
0:50:44 > 0:50:47The orange liqueur is very, very subtle.
0:50:47 > 0:50:50So, for me, it could have been a little bit more focused.
0:50:50 > 0:50:52So, the caramel.
0:50:52 > 0:50:53So, we've got apple and walnut.
0:50:53 > 0:50:55It looks very uniform.
0:51:00 > 0:51:02I really, really like the pickled apple,
0:51:02 > 0:51:05blends in very, very nicely with your caramel.
0:51:05 > 0:51:07It's actually the texture of the soft caramel,
0:51:07 > 0:51:10and the flavours in there are absolutely beautiful.
0:51:10 > 0:51:12- I really like that.- Mm-hm.
0:51:12 > 0:51:14- Very good.- Job done.
0:51:14 > 0:51:17- Let's move on to the final one. - Rhubarb and custard.
0:51:17 > 0:51:19Well, I'm not going to use my ruler,
0:51:19 > 0:51:21because with bare eyes you can see that they are actually
0:51:21 > 0:51:24quite inconsistent in sizes.
0:51:24 > 0:51:25Saying that, nice shine on it.
0:51:25 > 0:51:28This is the one I was looking for.
0:51:28 > 0:51:30- So...- Mm-hm.
0:51:30 > 0:51:32- SNAP! - Ooh!
0:51:33 > 0:51:35CHUCKLING
0:51:37 > 0:51:41Lovely flavours. But the texture is not what I was looking for.
0:51:41 > 0:51:43This is called a pull-sugar sweet,
0:51:43 > 0:51:47because the pulling will help to make that piece of sugar brittle.
0:51:47 > 0:51:50It is not a boiled-sugar sweet. It's not going to break your teeth,
0:51:50 > 0:51:53but it's not as light as we want them to be, OK?
0:51:53 > 0:51:55- Apologies.- Thank you very much.
0:51:55 > 0:51:59If you would like to return to your stations of work.
0:51:59 > 0:52:01Sorry, boys.
0:52:01 > 0:52:03It's a boiled sweet.
0:52:08 > 0:52:11I don't know what they're going to say.
0:52:23 > 0:52:27Well, I was hoping that your showpiece would stand.
0:52:27 > 0:52:30But somehow, when I was peeping here and there,
0:52:30 > 0:52:33and I saw a crack, I was like, "Oh, no, not again."
0:52:33 > 0:52:34But they managed to rectify it,
0:52:34 > 0:52:36you've managed to stick it back
0:52:36 > 0:52:39and hide it with flowers and a bit of curl.
0:52:39 > 0:52:41Looking at the structure, I think it's quite generic.
0:52:41 > 0:52:44- Is it a garden? I'm not too sure.- Mm-hm.
0:52:44 > 0:52:46- I could see a bit more. - Yes.- Of the garden.
0:52:46 > 0:52:49Considering that sugar skill is your craft,
0:52:49 > 0:52:51I would expect a bit more. Was there meant to be more?
0:52:51 > 0:52:54There would have been, yeah. But we just ran out of time.
0:52:54 > 0:52:57There was a couple more stems to go on and a couple more butterflies.
0:52:57 > 0:53:00OK. We've got some good techniques.
0:53:00 > 0:53:04The little roses are open and elegant.
0:53:04 > 0:53:05The ribbon is good.
0:53:05 > 0:53:08Butterflies - good addition?
0:53:08 > 0:53:11Not sure. Could've been, if there were more detail in.
0:53:11 > 0:53:14But this is basically flat pastillage with little holes inside.
0:53:14 > 0:53:16It's a little bit rough.
0:53:16 > 0:53:17Really like the blackberries.
0:53:17 > 0:53:20But why is the blackberry standing right in the middle of your piece
0:53:20 > 0:53:22with nothing attached or connected to it?
0:53:22 > 0:53:25- I'm not sure. - Is that just to throw it in?
0:53:25 > 0:53:27It was just a hint of English fruit, that's all.
0:53:27 > 0:53:29- There's nothing wrong with that idea.- Yeah...
0:53:29 > 0:53:32- Yeah, there's nothing wrong. - You need to do something with it,
0:53:32 > 0:53:34you just can't place a blackberry in the middle of nothing.
0:53:34 > 0:53:37- I understand, yes.- Well, now, tasting.- In at the deep end.
0:53:37 > 0:53:39So, to start with the deguises,
0:53:39 > 0:53:41we've gone with apricot, ginger and almond.
0:53:41 > 0:53:44The coating of this one is not too bad.
0:53:44 > 0:53:47But, clearly, there are more serious problems to come
0:53:47 > 0:53:50- if I get to this one.- When I saw you dipping, I was like, "No!"
0:53:50 > 0:53:53Because look at this. How am I going to eat this?
0:53:53 > 0:53:56You're going to break my teeth. The sugar just put me off eating.
0:53:56 > 0:53:58But let's hope.
0:54:00 > 0:54:02It's a shame for the coating,
0:54:02 > 0:54:04because it's absolutely beautiful to eat.
0:54:04 > 0:54:06I love that marzipan kind of texture,
0:54:06 > 0:54:09and when you coat it with your sugar, it adds something else, yeah?
0:54:09 > 0:54:12It's a bit disappointing on the presentation,
0:54:12 > 0:54:15because you could've had something actually beautiful to eat.
0:54:15 > 0:54:16- Mm-hm.- Yeah.
0:54:16 > 0:54:21OK, so now the one I'm really looking forward to, the praline one.
0:54:21 > 0:54:25I really enjoy seeing you making this pulled-sugar sweet.
0:54:25 > 0:54:28You were piping it in, you were folding it, you were pulling it,
0:54:28 > 0:54:30really enjoyed watching that.
0:54:36 > 0:54:38Well, definitely interesting.
0:54:38 > 0:54:41- You are layering through the process of pulling and folding...- Yeah.
0:54:41 > 0:54:44- ..your praline paste and thin layer of sugar...- Yeah.
0:54:44 > 0:54:47..which will give that pleasure of crunch and crispiness.
0:54:47 > 0:54:49Which you got, definitely.
0:54:49 > 0:54:53For me, the praline paste came out. I really like it, well done.
0:54:53 > 0:54:54Shall we try the caramel?
0:54:54 > 0:54:56Passion fruit dipped in milk chocolate.
0:54:56 > 0:54:59- What is this that is on the top? - It's a passion fruit gel.
0:54:59 > 0:55:01It's quite pretty.
0:55:06 > 0:55:09Well, the first taste was passion, followed up by caramel,
0:55:09 > 0:55:12and then the milk chocolate actually takes over,
0:55:12 > 0:55:14which I don't really enjoy.
0:55:14 > 0:55:16I prefer it without the milk chocolate on it.
0:55:16 > 0:55:18Beautiful passion fruit flavour.
0:55:18 > 0:55:19I like the milk chocolate.
0:55:19 > 0:55:22For me, it works. I actually love it.
0:55:22 > 0:55:23You know, it's almost addictive.
0:55:23 > 0:55:27You could watch good movie, and then get a whole box of this.
0:55:27 > 0:55:28- Beautiful.- Well done.
0:55:28 > 0:55:31- Well done, thank you very much. - Thank you very much, guys.
0:55:31 > 0:55:32- Thank you.- Thank you.
0:55:44 > 0:55:4760 points are available for the showpiece.
0:55:47 > 0:55:49Added to yesterday's score,
0:55:49 > 0:55:51the team with the highest overall tally
0:55:51 > 0:55:54will secure their place in the grand final.
0:55:57 > 0:56:00- Do you think we've done enough? - Hopefully.
0:56:02 > 0:56:04- WHISPERS:- Good luck, boys.
0:56:12 > 0:56:14Welcome back, teams.
0:56:14 > 0:56:15The scores are in
0:56:15 > 0:56:19and, unfortunately, only one team can go through to the final.
0:56:19 > 0:56:22So good luck to you both.
0:56:22 > 0:56:23In no particular order...
0:56:24 > 0:56:30..Liam's team, the judges awarded you 38.5 out of a possible 60,
0:56:30 > 0:56:36giving you a combined total of 63.5 out of 100.
0:56:36 > 0:56:37Yes.
0:56:37 > 0:56:40And Reece's team, the judges awarded you...
0:56:41 > 0:56:46..40 points out of 60, giving you a combined total of 61 out of 100,
0:56:46 > 0:56:49so that means Liam's team is the winning team
0:56:49 > 0:56:51and goes through to the final.
0:56:51 > 0:56:55Congratulations to Liam's team, commiserations to Reece's team.
0:56:57 > 0:56:59We had that hunger to win.
0:56:59 > 0:57:01So, you know, as much as we had fun
0:57:01 > 0:57:03and we've enjoyed the whole experience, you know,
0:57:03 > 0:57:05we are gutted, at the same time, to be leaving.
0:57:05 > 0:57:07So... Erm...
0:57:07 > 0:57:10- Yeah.- Give me a hug, big guy. Come on.
0:57:10 > 0:57:13Really enjoyed it. Honestly. Shame we didn't get to the final,
0:57:13 > 0:57:16but these two have done themselves very proud.
0:57:16 > 0:57:19We got a lot further, I think, than we were expecting at the beginning,
0:57:19 > 0:57:24so I think... I think we're all pretty happy with how we've done.
0:57:24 > 0:57:26Well done. Well done.
0:57:26 > 0:57:28Right now, over the moon. This is where we wanted to be,
0:57:28 > 0:57:31it's what we wanted to achieve, and we've achieved it.
0:57:31 > 0:57:32I couldn't ask for anything else.
0:57:32 > 0:57:34- See you in the final. - Thanks very much.
0:57:34 > 0:57:35Woohoo!
0:57:35 > 0:57:36We've given it everything.
0:57:36 > 0:57:39And fingers crossed, we can go all the way.
0:57:39 > 0:57:40Oh, he's heavy!
0:57:40 > 0:57:42There's nothing stopping us going into the final
0:57:42 > 0:57:43and coming away victorious.
0:57:43 > 0:57:44Well done.
0:57:44 > 0:57:47So, for Reece's team, it's the end of the road,
0:57:47 > 0:57:49whilst Liam's military boys march on.
0:57:49 > 0:57:52To think, for them, before this show,
0:57:52 > 0:57:54"dessert" simply meant a court martial.
0:57:54 > 0:57:57Join us next week when, in our second semifinal,
0:57:57 > 0:58:02Paula's Secret Chefs will play Laurian's French Dragons.
0:58:02 > 0:58:04Spoiler alert, one of them loses.
0:58:04 > 0:58:06We'll see you then. Bye now.
0:58:07 > 0:58:09- Next time...- It is show time!
0:58:09 > 0:58:11..Laurian's team...
0:58:11 > 0:58:12BLEEP!
0:58:12 > 0:58:14..do battle with Paula's team...
0:58:14 > 0:58:15It's not coming out.
0:58:15 > 0:58:17..for the last place in the grand final.
0:58:17 > 0:58:20You don't just throw the dessert on the table.
0:58:20 > 0:58:21Ooh!
0:58:21 > 0:58:23Jungle paradise is the perfect theme.
0:58:23 > 0:58:25Guys, I need your help. Quickly.
0:58:25 > 0:58:27- Don't move, don't move. - It's not over until it's over.