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O for a Muse of fire, that would ascend | 0:00:02 | 0:00:03 | |
The brightest heaven of invention, | 0:00:03 | 0:00:05 | |
A kitchen for a stage, pastry chefs to act | 0:00:05 | 0:00:08 | |
And two judges to behold the swelling scene! | 0:00:08 | 0:00:12 | |
That was William Shakespeare's Bafta-winning introduction to the | 0:00:12 | 0:00:17 | |
1597 semifinal of Ye Bake Off: Creme De Ye Creme. | 0:00:17 | 0:00:22 | |
Why do I mention it? | 0:00:22 | 0:00:23 | |
Well, because theatre plays a large part in this, | 0:00:23 | 0:00:27 | |
our semifinal between Liam's Military Boys and Reece's Five-star Hoteliers. | 0:00:27 | 0:00:33 | |
So what tactics will they use? How will they play it? | 0:00:33 | 0:00:37 | |
Thus far, everyone has tried to win by making better pastries than their | 0:00:37 | 0:00:41 | |
opposition, but will that all change today? | 0:00:41 | 0:00:45 | |
No. | 0:00:46 | 0:00:47 | |
'Previously on Creme De La Creme...' | 0:00:47 | 0:00:49 | |
-We need to go, we need to go. -'In the last of the heats...' -More time, we need more time. | 0:00:49 | 0:00:52 | |
'..we bid adieu to Stefan's team...' | 0:00:52 | 0:00:54 | |
Come here, give me a little hug, little Frenchman. | 0:00:54 | 0:00:56 | |
'..as captain Laurian, Thibault and Jeremy...' | 0:00:56 | 0:00:58 | |
HE GRUNTS | 0:00:58 | 0:00:59 | |
'..and captain Reece, Lauren and Jonathan...' | 0:00:59 | 0:01:01 | |
I'm proud of what we've done. | 0:01:01 | 0:01:02 | |
-'..booked their places in the semifinals.' -Bravo. | 0:01:02 | 0:01:05 | |
-'Tonight...' -Whoa! -Whoo! | 0:01:05 | 0:01:08 | |
'..in the first semifinal...' | 0:01:08 | 0:01:09 | |
Is that dramatic enough for you? | 0:01:09 | 0:01:11 | |
'..will it be Liam's squadron of RAF chefs...' | 0:01:11 | 0:01:14 | |
-Keep going, we've got a lot of people coming in, all right? -Yes, Chef. | 0:01:14 | 0:01:17 | |
'..or Reece's crew of hotel hotshots...' | 0:01:17 | 0:01:19 | |
-Good glaze. -That was my handiwork, that was. | 0:01:19 | 0:01:22 | |
-'..that emerge victorious?' -Nice glaze. | 0:01:22 | 0:01:25 | |
'Two monumental challenges...' | 0:01:25 | 0:01:27 | |
-I need your help. -Two seconds, two seconds! | 0:01:27 | 0:01:29 | |
'..to make three jaw-dropping desserts.' | 0:01:29 | 0:01:31 | |
-Everything setting all right? -Touch and go. -'At stake...' | 0:01:31 | 0:01:33 | |
Just trying to figure out whether we're behind or not. | 0:01:33 | 0:01:36 | |
'..one highly coveted place...' | 0:01:36 | 0:01:37 | |
-Careful, careful. -'..in the Creme De La Creme...' | 0:01:37 | 0:01:39 | |
-Blow on that bit. -'..Grand Final.' -Oh, -BLEEP! | 0:01:39 | 0:01:42 | |
This is going to be fun. | 0:01:42 | 0:01:44 | |
'The first semifinal brings together two of the most competitive teams | 0:02:13 | 0:02:17 | |
-'left in the contest.' -Game face, bro. | 0:02:17 | 0:02:20 | |
'Semifinalists last year, Corporals Liam and Bear with new recruit, | 0:02:20 | 0:02:24 | |
'Chris, work with military precision.' | 0:02:24 | 0:02:26 | |
That's the joconde in, chef. | 0:02:26 | 0:02:28 | |
-That's one in. -Thank you. | 0:02:28 | 0:02:30 | |
'And if their flavours don't always hit the target...' | 0:02:30 | 0:02:32 | |
It was so shocked that I don't know whether, am I going to spit it out or swallow? | 0:02:32 | 0:02:36 | |
'..their knack for the spectacular more than makes up for it.' | 0:02:36 | 0:02:39 | |
-Two more feathers to go. -Yes, Chef. | 0:02:39 | 0:02:40 | |
-It's us trying to reinvent and show them something that they haven't seen before. -Wow! | 0:02:40 | 0:02:44 | |
I can hear the woodpecker pecking on your tree trunk. | 0:02:44 | 0:02:47 | |
I'm serious when I say I wasn't expecting that. | 0:02:47 | 0:02:49 | |
-Well done. -To get this far for us, not trained pastry chefs, | 0:02:49 | 0:02:53 | |
military chefs, it's a massive achievement. | 0:02:53 | 0:02:55 | |
We haven't started this process without wanting to go all the way, though. | 0:02:55 | 0:02:58 | |
So let's go one step further, push Reece's team out and get to the final | 0:02:58 | 0:03:01 | |
and really show what we can do. | 0:03:01 | 0:03:02 | |
'Putting last year's Round 1 exit behind them...' | 0:03:02 | 0:03:05 | |
-Little recap, where are we? -'..Reece and Lauren from Watford's five-star Grove hotel | 0:03:05 | 0:03:09 | |
'with the addition of Jonathan, are Creme De La Creme's biggest risk takers.' | 0:03:09 | 0:03:13 | |
Just hold it until the last second. | 0:03:13 | 0:03:14 | |
Ho-ho-ho! | 0:03:14 | 0:03:16 | |
'They've reached new heights with flavours and textures...' | 0:03:16 | 0:03:19 | |
The chocolate cremeux in there is divine. | 0:03:19 | 0:03:22 | |
-Give me a five. -Beautiful work. | 0:03:22 | 0:03:24 | |
'..and come back down to earth with a bang.' | 0:03:24 | 0:03:27 | |
I don't think you can get much worse than last week. | 0:03:27 | 0:03:29 | |
I think it all goes back to consistency for us. | 0:03:29 | 0:03:31 | |
If we can get that, I can't see us not being in the final. | 0:03:31 | 0:03:33 | |
We are revved up this week for a good fight. | 0:03:33 | 0:03:35 | |
Welcome back, chefs, and first of all, | 0:03:38 | 0:03:41 | |
huge congratulations to you for reaching the semifinal stages, | 0:03:41 | 0:03:44 | |
where, to misquote the Spice Girls, four become two. | 0:03:44 | 0:03:48 | |
Yes, only today and tomorrow's challenges stand between you | 0:03:48 | 0:03:52 | |
and the privilege of being one of the two finalists. | 0:03:52 | 0:03:55 | |
And as the stakes are so much higher, | 0:03:55 | 0:03:58 | |
the judges have kindly made each challenge a lot tougher. | 0:03:58 | 0:04:02 | |
-Cherish. -Chefs, we would like you to produce six crown entremets. | 0:04:02 | 0:04:07 | |
We expect you to wow us with the exceptional taste and, of course, | 0:04:07 | 0:04:11 | |
the presentation has to be uniform across the six crown entremets. | 0:04:11 | 0:04:15 | |
Benoit, any way of making it more demanding? | 0:04:15 | 0:04:17 | |
Well, we'll ask you to create one dessert with 12 components, but | 0:04:17 | 0:04:22 | |
crucially, you will have to bring those 12 components all together | 0:04:22 | 0:04:27 | |
in a dazzling performance of live plating. | 0:04:27 | 0:04:30 | |
It is the ultimate challenge of creativity and showmanship. | 0:04:30 | 0:04:34 | |
Right, that sounds suitably impossible, so you have three hours | 0:04:34 | 0:04:38 | |
to complete your six crowns and all the elements for your live plating. | 0:04:38 | 0:04:43 | |
Your time starts...right now. | 0:04:43 | 0:04:46 | |
Let's have a good start, guys, yeah? | 0:04:49 | 0:04:51 | |
Come on, boys, let's smash this. | 0:04:51 | 0:04:53 | |
40 points are available today and with two such evenly-matched teams, | 0:04:53 | 0:04:56 | |
every point could prove vital. | 0:04:56 | 0:04:58 | |
We've just got to focus right from the start today. | 0:04:58 | 0:05:00 | |
It's going to be top gear all the way through. | 0:05:00 | 0:05:02 | |
It's semifinals. You've got to push yourselves. | 0:05:02 | 0:05:04 | |
The judges this week are looking for perfection and it's the big week. | 0:05:04 | 0:05:07 | |
It's the one before the final and they're going to be expecting a lot. | 0:05:07 | 0:05:10 | |
The first dessert the teams must perfect are their crown entremets - | 0:05:10 | 0:05:14 | |
multi-layered mousse-based cakes | 0:05:14 | 0:05:15 | |
filled with contrasting textures and complementary flavours. | 0:05:15 | 0:05:19 | |
With the crown entremets, I want a beautiful design. | 0:05:19 | 0:05:23 | |
They need to be glazed, | 0:05:23 | 0:05:25 | |
so that glaze needs to make the entremet shine and | 0:05:25 | 0:05:29 | |
obviously, the joy is in the cake. | 0:05:29 | 0:05:31 | |
I would like to see every layer perfectly layered | 0:05:31 | 0:05:36 | |
on top of each other to be the right texture. | 0:05:36 | 0:05:38 | |
It's crucial for me. And, of course, | 0:05:38 | 0:05:41 | |
the taste combination has to be balanced very well. | 0:05:41 | 0:05:43 | |
I'm going to get a little bit of stock syrup on the go | 0:05:43 | 0:05:46 | |
-because we need it for a few different things. -Yep. | 0:05:46 | 0:05:48 | |
Hi, Reece, how does it feel to be a semifinalist? | 0:05:48 | 0:05:51 | |
Very good, very good. | 0:05:51 | 0:05:52 | |
-Yeah. -A little bit daunting but... -You know Liam's team from last time, | 0:05:52 | 0:05:56 | |
-I guess? -We know Liam's team from last time | 0:05:56 | 0:05:58 | |
and previous competitions as well. | 0:05:58 | 0:05:59 | |
We know how good they are. | 0:05:59 | 0:06:01 | |
You've come second in every single show so far. | 0:06:01 | 0:06:04 | |
We have, so we're going to mix it up and we're going to come first today. | 0:06:04 | 0:06:06 | |
Yes, I was going to say, best not come in second again. | 0:06:06 | 0:06:08 | |
-We're going to try. -You are our second specialists. | 0:06:08 | 0:06:11 | |
-Yes. -Reece's push for his first first begins | 0:06:11 | 0:06:14 | |
with six mirror-glazed crown entremets. | 0:06:14 | 0:06:16 | |
Filled with chocolate and peanut mousse, layers of peanut shortbread, | 0:06:16 | 0:06:20 | |
chocolate jam and vanilla cream, | 0:06:20 | 0:06:22 | |
along with a zingy sponge, he is hoping | 0:06:22 | 0:06:24 | |
will bring the whole thing full circle. | 0:06:24 | 0:06:26 | |
Because we are adding lime to it, that will add a nice extra element | 0:06:26 | 0:06:29 | |
that is going to help bring it all together. | 0:06:29 | 0:06:31 | |
Peanut and lime is quite a nice combination. | 0:06:31 | 0:06:34 | |
Chocolate and lime go, so we're hoping we'll deliver on flavours. | 0:06:34 | 0:06:37 | |
At the end of the day, you just got to hope it goes all to plan, | 0:06:37 | 0:06:39 | |
and come out the other side smiling, I guess. | 0:06:39 | 0:06:41 | |
If Reece's taking calculated risks... | 0:06:41 | 0:06:44 | |
Keep going, yeah? Don't slow down, guys. | 0:06:44 | 0:06:46 | |
..for Liam, it's tried and tested flavours all the way. | 0:06:46 | 0:06:49 | |
We've gone with chocolate, orange and hazelnut, | 0:06:49 | 0:06:51 | |
the flavours we know go well together. | 0:06:51 | 0:06:53 | |
I'm making the cream layer. | 0:06:53 | 0:06:54 | |
Chris is going to get on with the glacage and the delices, which is what | 0:06:54 | 0:06:57 | |
Bear is weighing out. | 0:06:57 | 0:06:58 | |
There's a lot of jobs going on, a lot of things that can go wrong. | 0:06:58 | 0:07:01 | |
We've just got to pull together as a team, which is something that we are really good at anyway. | 0:07:01 | 0:07:05 | |
Liam's team's crown entremet will be made up of layers of orange and | 0:07:05 | 0:07:08 | |
hazelnut shortbread, spiced cream and blood orange jelly, | 0:07:08 | 0:07:12 | |
all surrounded by chocolate and orange delice, | 0:07:12 | 0:07:15 | |
covered with a chocolate-orange glacage. | 0:07:15 | 0:07:17 | |
Morning, chaps. | 0:07:17 | 0:07:18 | |
-Salut. -Hello, chefs. -Morning, Chef. We will taste that | 0:07:18 | 0:07:21 | |
you are using orange and chocolate again. | 0:07:21 | 0:07:23 | |
Are you playing safe, or...? | 0:07:23 | 0:07:24 | |
We've got orange chocolate, hazelnuts, cinnamon and ginger... | 0:07:24 | 0:07:27 | |
-Right. -..in our entremet. We're hoping that the spice comes through in the | 0:07:27 | 0:07:30 | |
cream enough to cut it all through. | 0:07:30 | 0:07:32 | |
Not overpower. Predominantly you are wanting to get orange, chocolate, | 0:07:32 | 0:07:34 | |
hazelnut with a hint of spice at the end. | 0:07:34 | 0:07:36 | |
We are expecting a lot of you guys. | 0:07:36 | 0:07:38 | |
-We are trying. -You know that? -Full capacity. | 0:07:38 | 0:07:40 | |
You are not stressed enough, Bear. You are too comfortable. | 0:07:40 | 0:07:43 | |
-You are not stressed enough. -Under the surface, I am. | 0:07:43 | 0:07:46 | |
Relaxing isn't an option | 0:07:47 | 0:07:49 | |
as both teams rush to make their multiple layers... | 0:07:49 | 0:07:52 | |
Five minutes off the cream being ready. | 0:07:52 | 0:07:54 | |
Right, talk to me. Where are we at? | 0:07:54 | 0:07:56 | |
..and quickly get them to the blast freezer, knowing minutes lost now | 0:07:56 | 0:07:59 | |
will mean less time later to construct and decorate. | 0:07:59 | 0:08:02 | |
This will be the first layer, your jelly. | 0:08:02 | 0:08:04 | |
Once this is set, we'll come and add the spiced cream layer to that. | 0:08:04 | 0:08:07 | |
There is a fine line in the gelatine because you don't want it to be set | 0:08:07 | 0:08:10 | |
too much, but... | 0:08:10 | 0:08:12 | |
..our recipe always seems to be all right so far. | 0:08:13 | 0:08:15 | |
That's all the jelly in and setting, Chef. | 0:08:15 | 0:08:17 | |
-Thank you. -I'm just getting the chocolate jam on, | 0:08:17 | 0:08:20 | |
so I've just made a caramel | 0:08:20 | 0:08:21 | |
and then you pour that over the chocolate and hazelnut paste, | 0:08:21 | 0:08:24 | |
add a bit of glucose and it should set up like a jam. | 0:08:24 | 0:08:27 | |
Just trying to get everything in the freezer as soon as possible because | 0:08:27 | 0:08:31 | |
we need it to freeze before we can even build our entremet. | 0:08:31 | 0:08:33 | |
How is everything thus far? | 0:08:34 | 0:08:36 | |
Really busy. I'm doing a lot of the chocolate work. | 0:08:36 | 0:08:38 | |
Chris is just doing the base layer now. | 0:08:38 | 0:08:40 | |
The jelly and the spiced cream is setting in the freezer | 0:08:40 | 0:08:42 | |
and a delice is setting under the table. | 0:08:42 | 0:08:44 | |
Well I'm glad you are across it, because I am completely baffled. | 0:08:44 | 0:08:47 | |
-And have you seen the other team? -Well, we know Reece from a couple of | 0:08:47 | 0:08:50 | |
years ago, so we know exactly what they are capable of doing. | 0:08:50 | 0:08:52 | |
And you got further than them last time. | 0:08:52 | 0:08:54 | |
-Don't think it works like that. -Well, who knows? | 0:08:56 | 0:08:59 | |
Although Reece and Liam are taking very different approaches | 0:08:59 | 0:09:02 | |
to their crown entremets, they do have one layer in common. | 0:09:02 | 0:09:05 | |
Just doing a bit of shortbread now. | 0:09:05 | 0:09:07 | |
It's got a bit of spice in there, a few hazelnuts, | 0:09:07 | 0:09:10 | |
little bit of orange as well. I'll bake that off and that is going to be | 0:09:10 | 0:09:13 | |
-the base of our entremet. -This...shortbread? | 0:09:13 | 0:09:14 | |
Peanut shortbread. So that's the base for the entremet. | 0:09:14 | 0:09:17 | |
Do you think it is cooked enough? | 0:09:17 | 0:09:19 | |
It should be. We don't want it to be too dry. | 0:09:19 | 0:09:20 | |
Are you going to give us tummy ache later on? | 0:09:20 | 0:09:23 | |
I would never do that. First lot of shortbread going in the oven, Chef. | 0:09:23 | 0:09:26 | |
Still got a long way left to go. | 0:09:28 | 0:09:30 | |
Guys, you're exactly halfway through now, so an hour and a half left. | 0:09:33 | 0:09:38 | |
Start getting the entrees plated up, guys. | 0:09:38 | 0:09:40 | |
Just trying to figure out whether we're behind or not, if I'm honest. | 0:09:40 | 0:09:43 | |
Liam's team, they're using the flavours they know | 0:09:43 | 0:09:46 | |
we will enjoy. It is very safe but it tastes nice. | 0:09:46 | 0:09:49 | |
Today is about scoring valuable good points in order to be in | 0:09:49 | 0:09:53 | |
a strong position for tomorrow morning's challenge, | 0:09:53 | 0:09:56 | |
so I think they know it's not about being extravagant but being safe. | 0:09:56 | 0:10:00 | |
This is a milk chocolate and hazelnut just going on now. | 0:10:00 | 0:10:02 | |
It just adds a little bit more texture. | 0:10:02 | 0:10:04 | |
Are you on the mousse, Jonathan? | 0:10:04 | 0:10:06 | |
-Yes. -Cool. -So, I've made a custard, | 0:10:06 | 0:10:08 | |
poured it onto the chocolate with the peanut butter and then I'm going | 0:10:08 | 0:10:10 | |
to add gelatine to set it and that's going to be one of the layers inside the crown. | 0:10:10 | 0:10:14 | |
-BENOIT: -So Reece's team... | 0:10:14 | 0:10:15 | |
I quite like the sound of peanut and the component he's putting in. | 0:10:15 | 0:10:19 | |
I did find one mistake. | 0:10:19 | 0:10:21 | |
-The shortbread. -It's under-baked, isn't it? | 0:10:21 | 0:10:24 | |
In the semifinal, you need to control and master all your bakes. | 0:10:24 | 0:10:28 | |
I agree with you totally. | 0:10:28 | 0:10:30 | |
But that's not their only problem. | 0:10:30 | 0:10:32 | |
-All good? -No. | 0:10:32 | 0:10:34 | |
Despite being in the blast freezer for over an hour, | 0:10:34 | 0:10:36 | |
Lauren's chocolate jam still hasn't set. | 0:10:36 | 0:10:39 | |
-Leave it out, leave it out. -Don't want it. | 0:10:39 | 0:10:41 | |
The chocolate jam, we're leaving it out. | 0:10:41 | 0:10:43 | |
It needed longer to set. | 0:10:43 | 0:10:45 | |
It will compromise the entremet a little bit because it won't have one of the elements | 0:10:45 | 0:10:49 | |
that brings some chocolate and caramel flavour to it but we're | 0:10:49 | 0:10:51 | |
still going to deliver something that's going to be very pleasant to eat. | 0:10:51 | 0:10:55 | |
Everything setting all right? Longer than you thought? | 0:10:55 | 0:10:57 | |
Touch and go. | 0:10:57 | 0:10:58 | |
As if preparing all their mousses, | 0:11:03 | 0:11:04 | |
sponges and shortbreads in three hours wasn't enough pressure... | 0:11:04 | 0:11:08 | |
Keep pushing. | 0:11:08 | 0:11:10 | |
..there's the frankly terrifying prospect of live plating. | 0:11:11 | 0:11:14 | |
-Oh, -BLEEP. | 0:11:14 | 0:11:15 | |
The latest trend to hit the world of high-end patisserie. | 0:11:15 | 0:11:18 | |
Basically, this means over the course of three minutes, | 0:11:21 | 0:11:24 | |
the teams must present a piece of gastronomic performance art under | 0:11:24 | 0:11:27 | |
the unflinching gaze of Benoit and Cherish. | 0:11:27 | 0:11:30 | |
So, live plating is basically | 0:11:30 | 0:11:33 | |
the ability for the pastry chef to make a show. | 0:11:33 | 0:11:36 | |
You bring the theatre, you bring the magic. | 0:11:36 | 0:11:40 | |
It's almost like you bring your feeling, who you are, | 0:11:40 | 0:11:43 | |
and you throw it at the table. | 0:11:43 | 0:11:45 | |
I want to see drama, I want to see fireworks, | 0:11:45 | 0:11:47 | |
I want to see things that I've never seen before and I want to see, | 0:11:47 | 0:11:50 | |
definitely, teamwork. | 0:11:50 | 0:11:51 | |
Everybody has to play their part. | 0:11:51 | 0:11:53 | |
There will be nowhere to hide, | 0:11:53 | 0:11:55 | |
they don't have any second take, so there is room for great surprises | 0:11:55 | 0:11:59 | |
and big mistakes. | 0:11:59 | 0:12:01 | |
A performance of this scale requires an array of edible props. | 0:12:10 | 0:12:13 | |
-Have you made the parfaits? -Yes. | 0:12:13 | 0:12:15 | |
Cracking job, guys, cracking job. | 0:12:15 | 0:12:17 | |
Each of which must be carefully prepared. | 0:12:17 | 0:12:19 | |
I've about three things on the go at the moment. | 0:12:19 | 0:12:21 | |
Trying not to get them all mixed up. | 0:12:21 | 0:12:23 | |
Sorbet's on, Chef. Vanilla yoghurt's done. | 0:12:23 | 0:12:25 | |
Live table plating, something completely new to us, | 0:12:25 | 0:12:28 | |
something we've never done before. | 0:12:28 | 0:12:30 | |
So, to work on that is bringing completely new skills to us. | 0:12:30 | 0:12:33 | |
Drawing on the theme of tropical fruits for their live plating | 0:12:33 | 0:12:36 | |
performance, Liam's team intend to evoke an exotic forest floor | 0:12:36 | 0:12:41 | |
by spreading the table with mango puree, lime curd and fruit salad, | 0:12:41 | 0:12:44 | |
before blowtorching coconut creme brulees. | 0:12:44 | 0:12:47 | |
For a dramatic final act, | 0:12:47 | 0:12:48 | |
a giant meringue-filled vanilla pod will be shattered on the centre of | 0:12:48 | 0:12:52 | |
the table, for once, deliberately. | 0:12:52 | 0:12:53 | |
This is for our live-plated dessert's centrepiece. | 0:12:53 | 0:12:56 | |
It's going to be the bit in the middle that we smash open. | 0:12:56 | 0:12:59 | |
This is the lime curd. | 0:12:59 | 0:13:01 | |
I've got it good. A couple of elements to go. | 0:13:01 | 0:13:03 | |
So you're confident with the show today? | 0:13:03 | 0:13:05 | |
-Today's... -The live plating, the show? | 0:13:05 | 0:13:08 | |
Yeah, we are excited to do it. | 0:13:08 | 0:13:09 | |
We're making a spectacle of the live plating, we're all involved, | 0:13:09 | 0:13:12 | |
we've got a bit of theatre in there, a bit of playfulness. | 0:13:12 | 0:13:15 | |
I mean, in this round, | 0:13:15 | 0:13:16 | |
we do not want you to just show us the normal stuff. | 0:13:16 | 0:13:19 | |
We want you to inspire us, | 0:13:19 | 0:13:20 | |
we want to see something that we've never seen before. | 0:13:20 | 0:13:23 | |
We are pushing ourselves. | 0:13:23 | 0:13:24 | |
-It's going to be fun? -Yeah. | 0:13:24 | 0:13:25 | |
-You sure? -Yeah. | 0:13:25 | 0:13:26 | |
We hope to delight you and amuse you. | 0:13:26 | 0:13:29 | |
If Liam's promising a visual spectacular... | 0:13:29 | 0:13:32 | |
Do you want to get the mousses out? The chilli caviar? | 0:13:32 | 0:13:34 | |
..Reece has different priorities. | 0:13:34 | 0:13:36 | |
I think it's important with the live plating that we impress the judges | 0:13:36 | 0:13:40 | |
with flavours, first and foremost, and then the theatrics come after. | 0:13:40 | 0:13:46 | |
The brief of tropical flavours, you can't go wrong. | 0:13:46 | 0:13:49 | |
They're all so fresh, they're all so vibrant. | 0:13:49 | 0:13:51 | |
We're trying to go for a journey through Asia. | 0:13:51 | 0:13:53 | |
We've had comments from Cherish before about taking her home | 0:13:53 | 0:13:56 | |
or taking her back to a place where she knows, | 0:13:56 | 0:13:58 | |
so it's really nice to try and do that today. | 0:13:58 | 0:14:01 | |
For their trip to the tropics, | 0:14:01 | 0:14:03 | |
Reece and his team will adorn their table with spicy marinated pineapples, | 0:14:03 | 0:14:07 | |
coconut meringues, mango yolks, white chocolate palm leaves, | 0:14:07 | 0:14:11 | |
passion fruit jellies and chilli caviar, | 0:14:11 | 0:14:14 | |
before splitting asunder | 0:14:14 | 0:14:16 | |
a parfait-filled dark chocolate coconut. | 0:14:16 | 0:14:19 | |
I'm putting the insert in for the middle of the coconut, so this is | 0:14:19 | 0:14:22 | |
just a coconut parfait. | 0:14:22 | 0:14:24 | |
This is going to be the centrepiece for our table-plated dessert. | 0:14:24 | 0:14:28 | |
The idea is that we smash it open. | 0:14:28 | 0:14:30 | |
The coconut element is the one time in the competition where we actually want it to smash. | 0:14:30 | 0:14:34 | |
So, yeah, we're going to add the drama but in the right way, as opposed to... | 0:14:34 | 0:14:38 | |
as last week, as we've seen. | 0:14:38 | 0:14:40 | |
Chefs, just 60 minutes left. | 0:14:45 | 0:14:47 | |
-The pressure's on. -Blowtorch, blowtorch, blowtorch. | 0:14:47 | 0:14:50 | |
Entremet elements ready, | 0:14:50 | 0:14:52 | |
the teams face a race against time to construct their crowns. | 0:14:52 | 0:14:55 | |
Cherish will be checking to make sure that all the entremets have the same layering inside. | 0:14:55 | 0:14:59 | |
We need to get them in the freezer and get them set. | 0:14:59 | 0:15:02 | |
Desserts setting in the blast freezer, it's on to the glaze. | 0:15:02 | 0:15:07 | |
I'm making a chocolate glaze which is going on the crown. | 0:15:07 | 0:15:09 | |
You want it to be really, really shiny. | 0:15:09 | 0:15:12 | |
Have a nice taste as well. | 0:15:12 | 0:15:13 | |
It's the first thing they're going to see, is the glaze, | 0:15:13 | 0:15:16 | |
so if the glaze isn't shiny, they're going to make a comment about it. | 0:15:16 | 0:15:18 | |
I've got two glacage mixes on. | 0:15:18 | 0:15:20 | |
The main glacage is going to be like an orange and then there's going to be a chocolate glacage box. | 0:15:20 | 0:15:25 | |
The glucose basically gives it a nice shine and then we'll add a bit | 0:15:25 | 0:15:28 | |
of gelatine to it as well so that when we pour over it, it'll set. | 0:15:28 | 0:15:32 | |
Shhh! You can't say that, Chef, secret, secret. | 0:15:32 | 0:15:34 | |
-BENOIT: -Nothing is a secret! | 0:15:35 | 0:15:38 | |
This is a microwave sponge for the live table-plated dessert. | 0:15:38 | 0:15:42 | |
I'm going good, not too far off now. | 0:15:42 | 0:15:44 | |
How's your fruit jellies? Look good? | 0:15:44 | 0:15:46 | |
These are our mango yolks, | 0:15:46 | 0:15:48 | |
so mango puree frozen and then dipped in jelly | 0:15:48 | 0:15:50 | |
that we've coloured with gold. | 0:15:50 | 0:15:52 | |
So, essentially, as the yolk defrosts inside, | 0:15:52 | 0:15:54 | |
it will still remain liquid and be held by the jelly. | 0:15:54 | 0:15:57 | |
-We're going good so far. -The main thing now is waiting for the entremet to set | 0:15:57 | 0:16:00 | |
before we glaze and garnish it. | 0:16:00 | 0:16:02 | |
This is one of the challenges where it's really going to | 0:16:02 | 0:16:05 | |
come down to the wire. We know that. | 0:16:05 | 0:16:07 | |
Half an hour to go, guys. 30 minutes left. | 0:16:07 | 0:16:09 | |
How are you getting on, big man? | 0:16:09 | 0:16:11 | |
Up against it, mate, up against it. | 0:16:11 | 0:16:12 | |
Starting to glaze now. | 0:16:12 | 0:16:14 | |
-You're all right. Might as well go for a break, mate. -I wouldn't say that! | 0:16:15 | 0:16:18 | |
Perfect. That is exactly what we want to see. | 0:16:24 | 0:16:27 | |
We'll do the first three. | 0:16:27 | 0:16:29 | |
Or else we're in trouble. | 0:16:29 | 0:16:30 | |
Like a brick. Which is good, which is exactly what you want when you come to glazing. | 0:16:30 | 0:16:34 | |
The first one's come out all right. | 0:16:34 | 0:16:36 | |
Obviously, we won't know until we pour it on how it sets on. | 0:16:36 | 0:16:39 | |
We're straining it cos it gives it a cleaner effect on the finished product. | 0:16:39 | 0:16:42 | |
The glaze is good to go. | 0:16:42 | 0:16:44 | |
It's just really cold. | 0:16:45 | 0:16:46 | |
When we pour that on, it's going to stick to it but the excess should | 0:16:46 | 0:16:49 | |
just run off and it should just be a really thin layer. | 0:16:49 | 0:16:51 | |
You don't want a lot of this. Someone watch me. | 0:16:51 | 0:16:53 | |
Glazing can't be rushed, as any slip-ups will be instantly obvious. | 0:16:53 | 0:16:58 | |
A little bit around here, Chef. A few bubbles. | 0:16:58 | 0:17:00 | |
I need a pot. | 0:17:02 | 0:17:03 | |
Is this ready to glaze yet? | 0:17:03 | 0:17:05 | |
Come on, let's build the next one. | 0:17:05 | 0:17:07 | |
You're missing a bit here. Are you going over twice? | 0:17:08 | 0:17:11 | |
-Chris, can you see anything round there? -No. | 0:17:11 | 0:17:13 | |
Am I covered all that side, mate? | 0:17:13 | 0:17:15 | |
Yeah, nice, very nice. | 0:17:15 | 0:17:17 | |
This is looking very shiny. | 0:17:17 | 0:17:19 | |
-That's what we wanted. -What's that you're putting on there? | 0:17:19 | 0:17:21 | |
This is our regal part to it, | 0:17:21 | 0:17:22 | |
so gold and we've got little jewels going on top. | 0:17:22 | 0:17:25 | |
There's a crown theme to it? | 0:17:25 | 0:17:27 | |
Yeah, we're trying to hit the brief as much as we can. | 0:17:27 | 0:17:29 | |
I have to take this one as it is. | 0:17:32 | 0:17:34 | |
-That collar needs to go on. -I need your help. | 0:17:34 | 0:17:37 | |
-Two seconds, two seconds, two seconds. -Can you lift this one? | 0:17:37 | 0:17:39 | |
Go. Ready? | 0:17:41 | 0:17:42 | |
Yeah. | 0:17:42 | 0:17:43 | |
Where do you want this? Because it's snapped. | 0:17:43 | 0:17:45 | |
One of the most hardest it has ever been to do chocolate in here. | 0:17:45 | 0:17:49 | |
Five minutes to go, guys. This is your five-minute call. | 0:17:49 | 0:17:52 | |
Running out of time. Right, big finish, guys. | 0:17:52 | 0:17:54 | |
-Right, a big push, big push. -Oh, wow! | 0:17:54 | 0:17:58 | |
I'm going to put the sponge on. | 0:17:58 | 0:18:00 | |
Just in between the caramel. | 0:18:00 | 0:18:02 | |
-Is that all right? -Yes, perfect, perfect, perfect. | 0:18:02 | 0:18:04 | |
We thought a bit more about the presentation, rather than just sticking entremets out. | 0:18:06 | 0:18:09 | |
We've done some soil and stuff like that. | 0:18:09 | 0:18:11 | |
In the semifinals, we wanted to go that little bit extra. | 0:18:11 | 0:18:13 | |
You boys just motor now and get this finished. | 0:18:13 | 0:18:17 | |
Chefs, you have one minute left. | 0:18:18 | 0:18:20 | |
That's it, just the gold leaf. It's all good. This is what we live for, right? | 0:18:20 | 0:18:24 | |
-So, if you can do those, Jonathan, yeah? -Yeah. | 0:18:25 | 0:18:27 | |
Are they done yet? | 0:18:30 | 0:18:32 | |
-What do you think? -Yeah, look nice. | 0:18:32 | 0:18:33 | |
OK, guys, that's it. | 0:18:33 | 0:18:34 | |
Step away from your crowns. | 0:18:34 | 0:18:37 | |
Oh, my God! | 0:18:37 | 0:18:38 | |
Not bad for a first go. | 0:18:38 | 0:18:40 | |
Hey, that was a big push. | 0:18:42 | 0:18:44 | |
-Yeah. -Reece? | 0:18:44 | 0:18:46 | |
-Sorted, yeah? -We'll see. | 0:18:46 | 0:18:48 | |
In just three hours, | 0:18:57 | 0:18:59 | |
the teams have made 12 crown entremets, along with more than 20 different elements | 0:18:59 | 0:19:03 | |
for their live-plated desserts. | 0:19:03 | 0:19:06 | |
It's nice. Chocolate, orange and hazelnut. | 0:19:06 | 0:19:09 | |
-Oh, nice. -I don't know what they've got inside, though. | 0:19:09 | 0:19:11 | |
-OK, boys. -Well done, chefs. | 0:19:14 | 0:19:17 | |
In a moment, we'll be witnessing the gourmet theatre of your live plating, | 0:19:17 | 0:19:21 | |
but first, we'd like to judge your entremets, beginning with Reece's team. | 0:19:21 | 0:19:26 | |
'For the first time in the competition, the captains face the judges alone.' | 0:19:31 | 0:19:35 | |
Reece's crown entremets feature a peanut shortbread base, | 0:19:38 | 0:19:41 | |
a lime sponge, vanilla cream and peanut mousse, | 0:19:41 | 0:19:45 | |
topped with a chocolate mirror glaze and chocolate decorations. | 0:19:45 | 0:19:49 | |
It is certainly a crown, and you meet the brief, and it's really, really attractive. | 0:19:52 | 0:19:56 | |
I really like the microwave sponge and gold, because it's crown. | 0:19:56 | 0:19:59 | |
You want it to be very elegant and sparkling. | 0:19:59 | 0:20:02 | |
A little bit of bling. | 0:20:02 | 0:20:03 | |
It's a bit of bling. Why not? | 0:20:03 | 0:20:05 | |
Your glaze on it is very shiny, reflect a lot of light... | 0:20:05 | 0:20:08 | |
It looks really, really nice. | 0:20:08 | 0:20:10 | |
There is some little issues in terms of the glazing, | 0:20:10 | 0:20:14 | |
where you've got different thickness. | 0:20:14 | 0:20:16 | |
So thick that it refuses to coat the whole of your cake. | 0:20:16 | 0:20:19 | |
You can see all this unfinishing business over here. | 0:20:19 | 0:20:23 | |
At this level of the competition, I'm looking for finesse, | 0:20:23 | 0:20:26 | |
I'm looking for clean, sharp finishing. | 0:20:26 | 0:20:29 | |
You could pick perhaps a couple which are glazed nicely, | 0:20:29 | 0:20:33 | |
-and the rest could be a little bit neater. -Yep. | 0:20:33 | 0:20:37 | |
-So we can see here, some of the elements are not quite level. -Yep. | 0:20:37 | 0:20:40 | |
The shortbread is uncooked. | 0:20:50 | 0:20:52 | |
Didn't enjoy eating that. | 0:20:52 | 0:20:53 | |
The sponge itself, I could not taste lime. | 0:20:53 | 0:20:56 | |
The mousse, I think, there is too much gelatine in there. | 0:20:56 | 0:20:58 | |
The texture is not fantastic. | 0:20:58 | 0:21:00 | |
-You taste the peanut. -Yep. | 0:21:00 | 0:21:02 | |
Unfortunately, all your other elements are hidden by it. | 0:21:02 | 0:21:05 | |
The rest is not actually giving us a lift. | 0:21:05 | 0:21:08 | |
-No. -Or a complexity. | 0:21:08 | 0:21:09 | |
So, overall, it looks good, | 0:21:09 | 0:21:12 | |
the tasting aspect is a little bit... | 0:21:12 | 0:21:14 | |
-Let down. -..technically let down. | 0:21:14 | 0:21:16 | |
-Yes. -OK. | 0:21:16 | 0:21:17 | |
Well done, mate. | 0:21:20 | 0:21:21 | |
That... That's tougher. | 0:21:24 | 0:21:26 | |
That's brutal taking it by yourself though. | 0:21:26 | 0:21:28 | |
Jesus... | 0:21:28 | 0:21:29 | |
Good luck! | 0:21:29 | 0:21:31 | |
So, it's Liam and the military boys next. | 0:21:31 | 0:21:34 | |
If you could bring your entremet to the judging table. | 0:21:34 | 0:21:37 | |
Liam's crown entremet consist of layers | 0:21:44 | 0:21:47 | |
of hazelnut and orange shortbread, a chocolate orange delice, | 0:21:47 | 0:21:50 | |
spiced cream and blood orange jelly. | 0:21:50 | 0:21:53 | |
All covered in an orange-flavoured glaze | 0:21:53 | 0:21:56 | |
and topped with chocolate and hazelnut decorations. | 0:21:56 | 0:21:58 | |
Really like the orange colour, and of course the hazelnut on the top. | 0:22:00 | 0:22:04 | |
You bring what is inside outside the cake. | 0:22:04 | 0:22:06 | |
You've added some extra bits. | 0:22:06 | 0:22:08 | |
You've used some tempered chocolate, | 0:22:08 | 0:22:10 | |
which has certainly been a little bit too cold, | 0:22:10 | 0:22:12 | |
and therefore when you peel it off, it flakes off. | 0:22:12 | 0:22:14 | |
-Yeah. -The joining over here is actually untidy as well. | 0:22:14 | 0:22:18 | |
I expect it to be very, very neatly done. | 0:22:18 | 0:22:20 | |
I was really worried when you were glazing your cake. | 0:22:20 | 0:22:23 | |
The positive, it's very shiny. | 0:22:23 | 0:22:25 | |
The negative is, there's a lot of bubbles. | 0:22:25 | 0:22:28 | |
And that's because you were pushing it through a sieve. | 0:22:28 | 0:22:31 | |
If the texture of your glaze is actually right, you blitz it, | 0:22:31 | 0:22:35 | |
the bubbles goes out, you don't need | 0:22:35 | 0:22:37 | |
to sieve it and it glazes beautifully. | 0:22:37 | 0:22:40 | |
This is the semifinal. | 0:22:40 | 0:22:42 | |
We expect more than before. | 0:22:42 | 0:22:44 | |
We've got this, we can see all the different elements. | 0:22:44 | 0:22:48 | |
Everything is nice and clean. It's very nice and neat. Whoa. | 0:22:48 | 0:22:51 | |
The shortbread is far too thick. | 0:22:55 | 0:22:57 | |
And also, it looks pretty on the bake there. | 0:22:57 | 0:23:00 | |
Having said that, I got the blood orange flavour. | 0:23:00 | 0:23:02 | |
It's very fresh and it works very well with your chocolate. | 0:23:02 | 0:23:05 | |
The hazelnut? | 0:23:05 | 0:23:07 | |
I'm yet to find the hazelnut. | 0:23:08 | 0:23:10 | |
Yeah, we reduced it, because on our practice... | 0:23:10 | 0:23:12 | |
-It was too strong? -There was a little bit too much hazelnut... | 0:23:12 | 0:23:15 | |
I was so excited when I see you making every individual component. | 0:23:15 | 0:23:19 | |
But too much gelatine in everything, and your mousse, it is bouncing. | 0:23:19 | 0:23:24 | |
Your cream over here, that is the only thing | 0:23:24 | 0:23:26 | |
that I really enjoyed eating. | 0:23:26 | 0:23:28 | |
When I taste it on its own, it tastes beautiful. | 0:23:28 | 0:23:31 | |
But if I taste it as a whole, it is being camouflaged by the chocolate, | 0:23:31 | 0:23:36 | |
your jelly... | 0:23:36 | 0:23:37 | |
Everything should marriage very, very well on my palate. | 0:23:37 | 0:23:40 | |
Well done, and we'll see how your live plating is. | 0:23:40 | 0:23:45 | |
-Thank you very much, chefs. -Thank you. | 0:23:45 | 0:23:47 | |
Wow. | 0:23:53 | 0:23:55 | |
HE EXHALES HEAVILY | 0:23:55 | 0:23:56 | |
With the judges somewhat underwhelmed | 0:23:56 | 0:23:58 | |
by both teams' crown entremet... | 0:23:58 | 0:24:00 | |
-Here we go. -..much rests on the success of their live plating. | 0:24:00 | 0:24:05 | |
Right, its curtain up time for the gourmet theatre. | 0:24:05 | 0:24:09 | |
You have three minutes. | 0:24:09 | 0:24:10 | |
And those three minutes start...now. | 0:24:10 | 0:24:13 | |
What our aim is today is to take you on a journey to the tropics. | 0:24:18 | 0:24:23 | |
Oh, good lord. What's that? | 0:24:32 | 0:24:34 | |
This is our coconut, so this is our main centrepiece dessert. | 0:24:34 | 0:24:37 | |
So these are our mango yolks. | 0:24:45 | 0:24:48 | |
I wasn't aware that mangoes had eggs in them. | 0:24:48 | 0:24:50 | |
Lastly, but not least... | 0:25:00 | 0:25:02 | |
we have our coconut. | 0:25:02 | 0:25:03 | |
Well, I was hoping for more drama. | 0:25:10 | 0:25:13 | |
It was just all too safe for me. | 0:25:13 | 0:25:15 | |
I like some spring, some extra art, | 0:25:15 | 0:25:17 | |
something that an artist do, you know? | 0:25:17 | 0:25:19 | |
Well, as usual, it's a dessert on a large scale on the table. | 0:25:19 | 0:25:23 | |
This is the brief. In terms of the visual, I will agree with Cherish. | 0:25:23 | 0:25:26 | |
It's a little bit on the safe side. | 0:25:26 | 0:25:28 | |
'Reece has presented a parfait-filled chocolate coconut, | 0:25:28 | 0:25:31 | |
'chilli caviar, passion fruit jelly and mango yolks.' | 0:25:31 | 0:25:36 | |
Ah, look at that. | 0:25:36 | 0:25:38 | |
I think there's a lot of fun element, they just whoosh out, | 0:25:38 | 0:25:41 | |
just like a yolk. The mango flavour is very refreshing. | 0:25:41 | 0:25:44 | |
I really enjoy eating this. | 0:25:44 | 0:25:46 | |
And I think it balance really, really well on my palate. | 0:25:46 | 0:25:49 | |
That little passion fruit jelly... | 0:25:49 | 0:25:52 | |
the parfait inside is...? | 0:25:52 | 0:25:54 | |
Coconut with just a small hint of lime. | 0:25:54 | 0:25:56 | |
-It's a bit disappointing. -Yeah. | 0:25:56 | 0:25:58 | |
I was so excited when I saw you knocking it. | 0:25:58 | 0:26:00 | |
That bring me back to Thailand. | 0:26:00 | 0:26:02 | |
But when I taste your parfait, it's crystallised. | 0:26:02 | 0:26:05 | |
Though you've got nice little elements, | 0:26:05 | 0:26:07 | |
THIS is your focal point on your table. | 0:26:07 | 0:26:11 | |
-It's not powerful enough. -OK. | 0:26:11 | 0:26:14 | |
-Thank you, guys. -Thank you, chefs. -Thank you. | 0:26:14 | 0:26:16 | |
Well done. Well done, mate. | 0:26:16 | 0:26:18 | |
Literally! | 0:26:21 | 0:26:23 | |
-Chefs. -Chefs. | 0:26:25 | 0:26:27 | |
So, live dessert-plating. | 0:26:27 | 0:26:30 | |
It's happening right here, right now. | 0:26:30 | 0:26:31 | |
And your three minutes starts now. | 0:26:31 | 0:26:35 | |
Please enjoy your experience of our trip to the tropical fruits. | 0:26:39 | 0:26:42 | |
Right. | 0:26:42 | 0:26:43 | |
MUSIC: In The Hall Of The Mountain King by Grieg | 0:26:45 | 0:26:47 | |
Just got a little bit of pineapple, coconut and champagne essence | 0:27:21 | 0:27:24 | |
-going over. -Smelling lovely. | 0:27:24 | 0:27:26 | |
And then, just to finish off... | 0:27:28 | 0:27:29 | |
-Whoo! -Hey. | 0:27:31 | 0:27:34 | |
Chef, you just sent some tingling sensation into my spine | 0:27:35 | 0:27:38 | |
and you just stirred my heart. Well done! | 0:27:38 | 0:27:41 | |
Love the way you throw the chocolate on the table, | 0:27:41 | 0:27:44 | |
-it just exploded... Really, really love it. -Excellent teamwork. | 0:27:44 | 0:27:47 | |
You were really knowing what the other one was doing | 0:27:47 | 0:27:50 | |
and it came up together in harmony. | 0:27:50 | 0:27:52 | |
For a moment, we didn't know what else was coming, | 0:27:52 | 0:27:55 | |
so that's really positive. | 0:27:55 | 0:27:57 | |
'Liam has presented an exotic fruit salad, lime curd, | 0:27:57 | 0:28:01 | |
'coconut and vanilla yoghurt, and creme brulee.' | 0:28:01 | 0:28:04 | |
Chef, creme brulee, I need it to be very creamy, | 0:28:05 | 0:28:08 | |
it needs to be very smooth. Oh, it's gelatine again! | 0:28:08 | 0:28:12 | |
That is not acceptable. | 0:28:12 | 0:28:13 | |
Coconut and vanilla yoghurt. I like that. | 0:28:13 | 0:28:17 | |
That's very fresh. Exotic fruit salad. | 0:28:17 | 0:28:19 | |
There is almost like a savoury taste to it, | 0:28:19 | 0:28:21 | |
because there's no sugar whatsoever in here. | 0:28:21 | 0:28:23 | |
I can see the lime curd in that working a little bit better. | 0:28:23 | 0:28:26 | |
With everything which might be a little bit sweet, | 0:28:26 | 0:28:28 | |
I can see this working. Really, really good job on this. | 0:28:28 | 0:28:31 | |
So, thank you very much, enjoyed the show a lot. | 0:28:31 | 0:28:33 | |
Judges, you need to go and deliberate. | 0:28:33 | 0:28:35 | |
-Yes. -Decide who to give what. | 0:28:35 | 0:28:37 | |
Right, now, what can I have? | 0:28:37 | 0:28:38 | |
CHEFS LAUGH | 0:28:38 | 0:28:40 | |
-SIGHING: -I get so nervous. | 0:28:42 | 0:28:44 | |
Cherish and Benoit will now award | 0:28:44 | 0:28:46 | |
both teams a score out of 20 for their crown entremet | 0:28:46 | 0:28:49 | |
and their live-plated desserts. | 0:28:49 | 0:28:52 | |
We've got two teams which have got some good skills, | 0:28:52 | 0:28:55 | |
but there are still some technical issues. | 0:28:55 | 0:28:57 | |
40 points are on offer, | 0:28:57 | 0:28:58 | |
and with a place in the final at stake tomorrow, | 0:28:58 | 0:29:01 | |
a superior score at this halfway stage | 0:29:01 | 0:29:03 | |
will obviously be a huge advantage. | 0:29:03 | 0:29:05 | |
What's your bets? What's your bets? Place your bets now. | 0:29:05 | 0:29:08 | |
Nul points. | 0:29:08 | 0:29:09 | |
So, the waiting, deliberating and live plating is over. | 0:29:13 | 0:29:17 | |
The moment of truth is here. | 0:29:17 | 0:29:19 | |
Judges, what scores have you given our teams? | 0:29:19 | 0:29:21 | |
Starting, please, with Liam's. | 0:29:21 | 0:29:23 | |
I thought there was a few technical issues with your entremet, | 0:29:23 | 0:29:26 | |
but you guys have brought the show to the table with your live plating. | 0:29:26 | 0:29:33 | |
For this reason, I'm awarding you 13 out of 20. | 0:29:33 | 0:29:36 | |
Love the way you present your live plating, however, | 0:29:36 | 0:29:39 | |
there was just too much gelatine. | 0:29:39 | 0:29:41 | |
I have awarded you 12 points out of 20. | 0:29:41 | 0:29:45 | |
Giving you a total of 25 out of 40. | 0:29:45 | 0:29:49 | |
And now, Reece's team? | 0:29:49 | 0:29:51 | |
I thought your entremet potentially has a lovely overview. | 0:29:51 | 0:29:54 | |
There was no fireworks with the live-plating dessert, | 0:29:54 | 0:29:59 | |
and for this reasons, I'm awarding you 11 out of 20. | 0:29:59 | 0:30:03 | |
I really like your glaze on your entremet. | 0:30:03 | 0:30:06 | |
However, I was a little bit disappointed with your live plating. | 0:30:06 | 0:30:10 | |
For that, I've awarded you 10 out of 20. | 0:30:10 | 0:30:14 | |
Giving you a total of 21 points out of a possible 40, | 0:30:14 | 0:30:18 | |
which means that it's Liam's team which is in the lead today, | 0:30:18 | 0:30:22 | |
but tomorrow it's the Showpiece Challenge, | 0:30:22 | 0:30:24 | |
and that's worth 60 points, | 0:30:24 | 0:30:25 | |
so try and relax tonight, have a good night's sleep. | 0:30:25 | 0:30:28 | |
I suggest a hot bath, maybe a cup of cocoa, or a sleeping tablet, | 0:30:28 | 0:30:32 | |
or read any Jeffrey Archer novel. It'll do the trick in the same way. | 0:30:32 | 0:30:35 | |
And we'll see you tomorrow morning. Well done. | 0:30:35 | 0:30:38 | |
-Chefs. -Chefs. | 0:30:38 | 0:30:39 | |
We've never been in this position, never come first in our miniatures. | 0:30:39 | 0:30:42 | |
Obviously, the final's the next step. | 0:30:42 | 0:30:44 | |
We've got one foot in the door. But there's still a long way to go, | 0:30:44 | 0:30:47 | |
we've still got a whole other challenge to do. | 0:30:47 | 0:30:50 | |
Anything could happen. | 0:30:50 | 0:30:51 | |
Four points is the gap now between first and second, | 0:30:51 | 0:30:53 | |
between us and Liam. | 0:30:53 | 0:30:55 | |
So, you know, we've got it all to play for for tomorrow. | 0:30:55 | 0:30:58 | |
In the morning, the teams face | 0:31:01 | 0:31:03 | |
the most demanding Showpiece Challenge yet, | 0:31:03 | 0:31:05 | |
creating a grand structure entirely from sugar. | 0:31:05 | 0:31:08 | |
So the golden hour is a vital chance to get a head start | 0:31:08 | 0:31:11 | |
on elements that need to harden overnight. | 0:31:11 | 0:31:14 | |
So, tomorrow's challenge, Liam's team? | 0:31:14 | 0:31:16 | |
Great team spirit and ability to work together. | 0:31:16 | 0:31:20 | |
It may not be the best sugarwork we can see, | 0:31:20 | 0:31:24 | |
but it will certainly be really strong and safe. | 0:31:24 | 0:31:27 | |
Now, with safety, there is no hiding place. | 0:31:27 | 0:31:30 | |
You need to deliver perfect tastings and techniques. | 0:31:30 | 0:31:33 | |
I think Liam's team, they are more comfortable with their chocolate. | 0:31:33 | 0:31:37 | |
-Oh, yeah. -Whereas Reece's team, | 0:31:37 | 0:31:39 | |
they are more comfortable with their sugar showcase. | 0:31:39 | 0:31:42 | |
OK, so you're thinking that they possibly have the edge tomorrow? | 0:31:42 | 0:31:46 | |
-It is their challenge. -Why? -The sugarwork, | 0:31:46 | 0:31:49 | |
they've been putting sugarwork on every table, | 0:31:49 | 0:31:53 | |
every time they had the opportunity. | 0:31:53 | 0:31:55 | |
Being a little bit behind today, | 0:31:55 | 0:31:57 | |
-I don't think they're going to be worried about it too much. -No. | 0:31:57 | 0:31:59 | |
Having said that, Reece can still make mistakes, | 0:31:59 | 0:32:02 | |
and his structure still collapse, and there we go. | 0:32:02 | 0:32:05 | |
You never know until the very last minute, | 0:32:05 | 0:32:08 | |
you see what is on the table. | 0:32:08 | 0:32:09 | |
So hopefully, keep my fingers crossed, | 0:32:09 | 0:32:11 | |
-the showpiece will stand tomorrow. -Well, we wish them well. | 0:32:11 | 0:32:14 | |
And may the best team win. | 0:32:14 | 0:32:16 | |
That thick enough? | 0:32:16 | 0:32:18 | |
I just want to get that... See where it's thin on that bit? | 0:32:18 | 0:32:20 | |
-Yeah. -Keep it upside down, rocking it that way and left and right. | 0:32:20 | 0:32:23 | |
That went far too swimmingly compared to usual. | 0:32:27 | 0:32:30 | |
What have we forgotten, then? | 0:32:30 | 0:32:32 | |
OWL HOOTS | 0:32:32 | 0:32:34 | |
MUSIC: A Night On The Bare Mountain by Mussorgsky | 0:32:37 | 0:32:39 | |
I think it was George Bernard Shaw, or possibly Muse, | 0:32:46 | 0:32:49 | |
who said, "It's a new dawn, it's a new day, it's a new life, | 0:32:49 | 0:32:52 | |
"and I'm feeling good". | 0:32:52 | 0:32:54 | |
But after yesterday's brutal challenges, | 0:32:54 | 0:32:56 | |
I doubt either of our teams | 0:32:56 | 0:32:58 | |
are going to be waking up and thinking that. | 0:32:58 | 0:33:00 | |
And it's only going to get worse. | 0:33:00 | 0:33:02 | |
Because today, a sugary showpiece of epic proportions stands between | 0:33:02 | 0:33:07 | |
our teams and a place in the Bake Off Creme De La Creme final. | 0:33:07 | 0:33:11 | |
A warning that the following pictures contain flash patisserie. | 0:33:11 | 0:33:15 | |
Good luck, guys. | 0:33:31 | 0:33:32 | |
Welcome back, chefs. | 0:33:34 | 0:33:35 | |
Hope you've recovered from yesterday, because this is, | 0:33:35 | 0:33:39 | |
in a very real sense, it. | 0:33:39 | 0:33:40 | |
Today's showpiece challenge presents | 0:33:40 | 0:33:43 | |
your very last opportunity to impress the judges | 0:33:43 | 0:33:46 | |
and book your one-way ticket to | 0:33:46 | 0:33:48 | |
Creme De La Creme's cataclysmic finale. | 0:33:48 | 0:33:51 | |
Judges, what Everest have you chosen for them to climb today? | 0:33:51 | 0:33:54 | |
We would like you to demonstrate | 0:33:54 | 0:33:56 | |
an exceptional technical skill by making | 0:33:56 | 0:33:59 | |
an elaborate sugar showpiece with | 0:33:59 | 0:34:01 | |
a theme of an English country garden. | 0:34:01 | 0:34:05 | |
The structure has to have an innovative design | 0:34:05 | 0:34:09 | |
to present your 120 confection. | 0:34:09 | 0:34:13 | |
Those confections need to be made of 40 caramels, | 0:34:13 | 0:34:17 | |
40 pulled sugar sweets and 40 "fruit deguise", or disguised fruit. | 0:34:17 | 0:34:24 | |
This is crunch time, guys. | 0:34:25 | 0:34:27 | |
Do not disappoint us. | 0:34:27 | 0:34:29 | |
So, 60 points are available. | 0:34:29 | 0:34:31 | |
You had one hour's preparation last night. | 0:34:31 | 0:34:34 | |
You have three further hours now. | 0:34:34 | 0:34:36 | |
And that time starts... | 0:34:36 | 0:34:38 | |
-..now. -Let's go, let's go, let's go. | 0:34:39 | 0:34:42 | |
Come on, boys. | 0:34:42 | 0:34:44 | |
You don't need too much of this... | 0:34:44 | 0:34:46 | |
Do one batch worth. | 0:34:46 | 0:34:48 | |
Right behind you. | 0:34:48 | 0:34:49 | |
Sugar craft is one of the most highly regarded specialist skills | 0:34:49 | 0:34:53 | |
in the pastry chef's arsenal. | 0:34:53 | 0:34:55 | |
It's no coincidence Benoit and Cherish | 0:34:55 | 0:34:57 | |
have saved this test till now. | 0:34:57 | 0:34:59 | |
This is the perfect time, in the semifinal, | 0:34:59 | 0:35:01 | |
to find out if they've got what it takes. | 0:35:01 | 0:35:04 | |
Sugar craft makes or it breaks. | 0:35:04 | 0:35:06 | |
-Sugar's on, Chef. -Thank you. | 0:35:06 | 0:35:08 | |
Sugar is a technique that is really difficult to master. | 0:35:08 | 0:35:12 | |
You need to understand how to boil sugar... | 0:35:12 | 0:35:14 | |
-140? -..to cool it and to pull it, or to blow it. | 0:35:14 | 0:35:18 | |
And of course, if there is no shine to it, | 0:35:18 | 0:35:20 | |
I will be very, very disappointed. | 0:35:20 | 0:35:22 | |
We're going to be looking for elegance | 0:35:22 | 0:35:25 | |
and a beautiful visual impact. | 0:35:25 | 0:35:26 | |
But we also need to consider their confectionery's taste and textures. | 0:35:26 | 0:35:32 | |
The apricots are a little bit big, aren't they? | 0:35:32 | 0:35:34 | |
I wouldn't worry too much about the apricots. | 0:35:34 | 0:35:36 | |
Sugar craft means a lot to me. | 0:35:36 | 0:35:38 | |
It's the skill I really love, it takes a lot of effort, | 0:35:38 | 0:35:41 | |
a lot of preparation, a lot of practice. | 0:35:41 | 0:35:44 | |
Need to work hard and fast at the start | 0:35:44 | 0:35:46 | |
and make sure that everything's to the standard | 0:35:46 | 0:35:48 | |
that we know it needs to be. | 0:35:48 | 0:35:49 | |
-Hi, Liam. -How are we doing, Angus? | 0:35:49 | 0:35:51 | |
-You all right? -What is the concept behind your showpiece? | 0:35:51 | 0:35:54 | |
We've sort of gone for English garden in the peak of summer, | 0:35:54 | 0:35:57 | |
nice bright colours, lots of flowers, | 0:35:57 | 0:35:59 | |
three different types of flowers. | 0:35:59 | 0:36:00 | |
We've got blown sugar, we're trying to show as many skills as possible. | 0:36:00 | 0:36:03 | |
Excellent. Have you got anything to depict the rain? | 0:36:03 | 0:36:06 | |
'Beneath Liam's English summer centrepiece | 0:36:06 | 0:36:08 | |
'will sit his confectionery, | 0:36:08 | 0:36:10 | |
'inspired by classic English flavours - | 0:36:10 | 0:36:12 | |
'comprising apple and walnut soft caramels, | 0:36:12 | 0:36:15 | |
'apricot and orange brandy deguises, | 0:36:15 | 0:36:17 | |
'and rhubarb and custard pulled-sugar bonbons. | 0:36:17 | 0:36:21 | |
'And after crashing out at the semifinal stage last year, | 0:36:21 | 0:36:24 | |
'he's not taking any chances.' | 0:36:24 | 0:36:26 | |
What are these little booths that you...? | 0:36:26 | 0:36:29 | |
They're just a heat lamp to keep the sugar at a nice temperature. | 0:36:29 | 0:36:31 | |
And the reason for the encasing is in case there's a draught. | 0:36:31 | 0:36:34 | |
-OK. -Stops the draught hitting the sugar and forming a skin, | 0:36:34 | 0:36:36 | |
-which will make it crack. -So, the temperature is all-important? | 0:36:36 | 0:36:39 | |
-Yeah. -So you're sharing the workload? | 0:36:39 | 0:36:41 | |
Yes. Everyone was part of the sugar showpiece. | 0:36:41 | 0:36:44 | |
Sugar is definitely not our strongest point. | 0:36:44 | 0:36:45 | |
It's a skill that we've only learned this week. | 0:36:45 | 0:36:47 | |
We've had a long few days practising. | 0:36:47 | 0:36:49 | |
Cos you're kind of chocolate merchants, aren't you? | 0:36:49 | 0:36:51 | |
Yeah, chocolate is our preferred area. | 0:36:51 | 0:36:53 | |
So sugar is a bit of a departure? | 0:36:53 | 0:36:55 | |
It was a steep learning curve this week. | 0:36:55 | 0:36:57 | |
If Liam's team are wisely handling this challenge with kid gloves... | 0:36:57 | 0:37:00 | |
-Mind your back. -..Reece's team can afford to be | 0:37:00 | 0:37:03 | |
a little more confident, | 0:37:03 | 0:37:04 | |
their sugar work having previously won compliments from | 0:37:04 | 0:37:07 | |
Benoit and Cherish - a rarity in itself. | 0:37:07 | 0:37:09 | |
-Morning, chaps. -How are we? -Oh, sugar workday! | 0:37:09 | 0:37:13 | |
You must be over the moon, this is your thing. | 0:37:13 | 0:37:15 | |
I can tell you in a couple of hours. | 0:37:15 | 0:37:17 | |
-Oh, come on. -And what kind of life are you going to bring in? | 0:37:17 | 0:37:20 | |
English country garden to me screams light, screams colour, elegance. | 0:37:20 | 0:37:24 | |
We've got roses going on and we're | 0:37:24 | 0:37:25 | |
going to do some pastillage butterflies as well. | 0:37:25 | 0:37:27 | |
You're going to show off a little bit. | 0:37:27 | 0:37:29 | |
Below Reece's ambitious rose garden will rest his trio | 0:37:29 | 0:37:33 | |
of confectionery, consisting of pulled hazelnut and almond bonbons, | 0:37:33 | 0:37:37 | |
apricot, ginger and almond deguises | 0:37:37 | 0:37:39 | |
and chocolate-dipped passion fruit caramels. | 0:37:39 | 0:37:42 | |
Last time, your showpiece collapsed a couple of time. | 0:37:42 | 0:37:45 | |
Chef, don't remind me, please. | 0:37:45 | 0:37:47 | |
So what have you done differently this time? | 0:37:47 | 0:37:49 | |
We've really looked at the centre of gravity and... | 0:37:49 | 0:37:51 | |
-The architecture. -The architecture of it. | 0:37:51 | 0:37:53 | |
-That's hollow? -We want it to be nice and light and elegant. | 0:37:53 | 0:37:56 | |
So you're going to promise us that your showpiece | 0:37:56 | 0:37:58 | |
is going to stand very proudly today? | 0:37:58 | 0:37:59 | |
I think I'm going to retire and quit the profession if it doesn't. | 0:37:59 | 0:38:02 | |
There's going to be no dramatics today. | 0:38:02 | 0:38:04 | |
No copper-pipe business, nothing? | 0:38:04 | 0:38:05 | |
-No? -No, I don't know what you're talking about(!) | 0:38:05 | 0:38:08 | |
Mastering their main structure is just the beginning. | 0:38:12 | 0:38:16 | |
The teams also face the fiddliest job in the competition so far - | 0:38:16 | 0:38:19 | |
creating multiple sugar flowers, | 0:38:19 | 0:38:22 | |
a task that will push them to the limits of their dexterity. | 0:38:22 | 0:38:26 | |
Well, it IS an English country garden. | 0:38:26 | 0:38:29 | |
Flower, it is a must in their showcase. | 0:38:29 | 0:38:32 | |
The flower has to be so thinly pulled, it has to be shiny, | 0:38:32 | 0:38:36 | |
it has to be very delicate and, of course, | 0:38:36 | 0:38:38 | |
if they can put a few stamens on, it will be brilliant. | 0:38:38 | 0:38:42 | |
We want to see different kinds of flowers, | 0:38:42 | 0:38:44 | |
large leaves and different stems. | 0:38:44 | 0:38:47 | |
There is so much intricate, truly a skill | 0:38:47 | 0:38:49 | |
to be brought to the showpiece and make it nice and elegant. | 0:38:49 | 0:38:52 | |
-Feeling happy? -Always. | 0:38:52 | 0:38:54 | |
When am I ever not? | 0:38:54 | 0:38:55 | |
REECE LAUGHS | 0:38:55 | 0:38:57 | |
I've just pulled out the white sugar | 0:38:57 | 0:38:59 | |
and that's going to be for our roses. | 0:38:59 | 0:39:01 | |
I'm just cooling the sugar down, | 0:39:01 | 0:39:02 | |
so you have to keep moving it, so that the middle isn't going to be | 0:39:02 | 0:39:05 | |
a different temperature from the outside. | 0:39:05 | 0:39:07 | |
You want it to be as cold as possible, but usable, | 0:39:07 | 0:39:11 | |
so that you get the really nice shine on it. | 0:39:11 | 0:39:13 | |
And of course, it's got to be really thin, really delicate, | 0:39:13 | 0:39:16 | |
really fragile. I think that's what they're looking for as well. | 0:39:16 | 0:39:19 | |
So we've got apple blossoms, we've got English roses, | 0:39:19 | 0:39:23 | |
we've got lilies. | 0:39:23 | 0:39:24 | |
I suppose when people think military, they probably think heavy-handed, | 0:39:24 | 0:39:27 | |
they think quite boisterous, but when it comes to it, | 0:39:27 | 0:39:29 | |
we try and put that delicate touch, | 0:39:29 | 0:39:31 | |
what the judges are going to be looking for. | 0:39:31 | 0:39:32 | |
I'm just making the stamen now for the middle of the flowers. | 0:39:32 | 0:39:35 | |
That is going to make the actual leaves, | 0:39:35 | 0:39:37 | |
and these will go into the centre. | 0:39:37 | 0:39:39 | |
I've got the tough job. This is Benoit's speciality, | 0:39:39 | 0:39:41 | |
so I will be under scrutiny. | 0:39:41 | 0:39:43 | |
Perfecting delicate flowers is difficult enough, | 0:39:46 | 0:39:49 | |
but when it comes to pulling sugar, ribbons are even more of a stretch. | 0:39:49 | 0:39:53 | |
You just pull a little bit of that so it's nearly the same width. | 0:39:53 | 0:39:57 | |
Here, the consistency of the sugar is key. | 0:39:57 | 0:40:00 | |
The trick with this is, you need to make sure all your sugars | 0:40:00 | 0:40:02 | |
are the same temperature before you start pulling. | 0:40:02 | 0:40:04 | |
I'm going to need your help there, Lauren, in two secs. | 0:40:04 | 0:40:07 | |
Too soft, and the ribbon will lose its shine. | 0:40:07 | 0:40:09 | |
Right, we're on, are you ready? | 0:40:09 | 0:40:11 | |
Right, just hold it nice and tight, yeah? | 0:40:11 | 0:40:13 | |
Too hard, and it'll snap. | 0:40:13 | 0:40:15 | |
If they're not the same temperature, | 0:40:15 | 0:40:17 | |
then one pulls at a different speed, they break. | 0:40:17 | 0:40:19 | |
-Chris. -Looking good. Happy? | 0:40:24 | 0:40:27 | |
Pull it all the way down, all the way down. All the way down. | 0:40:27 | 0:40:31 | |
Cool. Happy days. | 0:40:33 | 0:40:34 | |
-Right, let's go. -Sharp, big man. | 0:40:34 | 0:40:36 | |
So's yours. Never done sugar(!) | 0:40:36 | 0:40:38 | |
I haven't, mate! Genuinely. | 0:40:38 | 0:40:40 | |
I tell you, you've got a natural talent. | 0:40:40 | 0:40:43 | |
That's the first ribbon I've ever pulled in my life. | 0:40:43 | 0:40:45 | |
That's a good effort, bro, I'm telling you. | 0:40:45 | 0:40:48 | |
Guys, you're halfway through now, so 90 minutes gone, 90 minutes left. | 0:40:53 | 0:40:58 | |
Yeah. | 0:40:59 | 0:41:00 | |
We're on track, we're on track, we're on track. | 0:41:00 | 0:41:02 | |
That's five, but it looks a bit wonky, so maybe just one more. | 0:41:02 | 0:41:05 | |
-How are you getting on? All right? -Hard. | 0:41:05 | 0:41:07 | |
One more petal and I'm done. | 0:41:07 | 0:41:09 | |
Well, Liam's team, I'm really chuffed | 0:41:09 | 0:41:12 | |
to see him working his magic | 0:41:12 | 0:41:14 | |
with his large fingers doing so little flowers. | 0:41:14 | 0:41:17 | |
My only concern, the flower might be a little small | 0:41:17 | 0:41:21 | |
for the volume of the structure. | 0:41:21 | 0:41:23 | |
And that might just look a little bit empty. | 0:41:23 | 0:41:25 | |
But I was really intrigued by | 0:41:25 | 0:41:26 | |
the little apple blossom they were pulling. | 0:41:26 | 0:41:29 | |
-Yes. -And then even the stamen is done by Chris, | 0:41:29 | 0:41:32 | |
so you can see the three of them actually did different things | 0:41:32 | 0:41:34 | |
to put everything together. | 0:41:34 | 0:41:36 | |
Yeah. Looking good so far. | 0:41:36 | 0:41:38 | |
Currently trying to blow a sugar apple. | 0:41:38 | 0:41:41 | |
The danger is, if you put too much air into it, it can pop. | 0:41:42 | 0:41:46 | |
It's getting the right shape, the sugar at the right temperature, | 0:41:46 | 0:41:49 | |
the right thickness. Still trying to get a shine on it. | 0:41:49 | 0:41:52 | |
We've got one. If you get another, just make it a little bit... | 0:41:52 | 0:41:55 | |
Blow it. Let it go a little bit colder before you blow it. | 0:41:55 | 0:41:57 | |
Reece's team, I saw the way they pulled their sugar ribbon. | 0:41:57 | 0:42:01 | |
It was fantastic. It's fascinating to watch, | 0:42:01 | 0:42:04 | |
the teamwork is fantastic in this room at the moment. | 0:42:04 | 0:42:07 | |
Their sugar structure looks like they know what they are doing. | 0:42:07 | 0:42:10 | |
The big question with Reece's team, as always, | 0:42:10 | 0:42:12 | |
is it going to stand up at the end of it all? | 0:42:12 | 0:42:15 | |
-Hi, Reece. -Angus, sir, how are you? | 0:42:17 | 0:42:19 | |
-And co. How's it going? -Not too bad, thank you. -Yes? | 0:42:19 | 0:42:21 | |
You're kind of at home with the sugar work, aren't you? | 0:42:21 | 0:42:24 | |
We're...probably more comfortable than chocolate. | 0:42:24 | 0:42:27 | |
-As you found out last week. -Yes, we did. | 0:42:27 | 0:42:28 | |
It's just something we all sort of fell in love with. | 0:42:28 | 0:42:31 | |
And talk us through the structure. | 0:42:31 | 0:42:32 | |
Is this the bottom of the Eiffel Tower? | 0:42:32 | 0:42:34 | |
So, that's the base of the... Yeah! | 0:42:34 | 0:42:35 | |
That's the base and then we've got the other half over there. | 0:42:35 | 0:42:38 | |
We've got some cast sugar, poured sugar, moulded sugar, pulled sugar, | 0:42:38 | 0:42:42 | |
ribbons. We've got flowers, we've got pastillage, | 0:42:42 | 0:42:45 | |
we've got blown sugar... | 0:42:45 | 0:42:46 | |
It is sounding bewildering already. | 0:42:46 | 0:42:48 | |
-Sugar frenzy. -It is a sugar fest. | 0:42:48 | 0:42:50 | |
And the sugar levels are about to increase, | 0:42:50 | 0:42:53 | |
as the teams make a start on their confectionery. | 0:42:53 | 0:42:56 | |
Do you want the sugar weighed out for the deguises or anything? | 0:42:56 | 0:42:59 | |
Posh pick-and-mix to you and me, | 0:42:59 | 0:43:01 | |
but Cherish and Benoit are demanding fruits deguises, | 0:43:01 | 0:43:04 | |
with exquisitely matched flavours. | 0:43:04 | 0:43:07 | |
Basically, it's apricots that we've cut in half and then we've got | 0:43:07 | 0:43:10 | |
an orange cognac, marzipan that we've coloured, | 0:43:10 | 0:43:12 | |
so fill in these now, | 0:43:12 | 0:43:14 | |
then I'm going to leave them just for the marzipan to dry out. | 0:43:14 | 0:43:17 | |
We are doing an apricot brandy ginger deguise. | 0:43:17 | 0:43:19 | |
This is the sugar, which is cooked to 160 degrees. | 0:43:19 | 0:43:22 | |
We call it hard crack, | 0:43:22 | 0:43:24 | |
so it sort of sets around the apricot and the marzipan. | 0:43:24 | 0:43:27 | |
So when you bite into it, | 0:43:27 | 0:43:28 | |
it's got like a thin layer of hard sugar around it. | 0:43:28 | 0:43:31 | |
When it comes to the dipping, executing it is quite difficult | 0:43:31 | 0:43:34 | |
to make sure it's just a thin layer of sugar on there. | 0:43:34 | 0:43:36 | |
That'll be the crucial part of the judging, I would've thought. | 0:43:36 | 0:43:40 | |
So quite a bit of sugar there. | 0:43:40 | 0:43:42 | |
-God, I'm nervous. -Have you got the gel done for the caramels as well? | 0:43:43 | 0:43:46 | |
Yeah, it's in the fridge, mate. | 0:43:46 | 0:43:47 | |
The judges also expect the caramels to be perfectly set, | 0:43:47 | 0:43:50 | |
not too hard, and uniform in size. | 0:43:50 | 0:43:52 | |
Gone with an apple and walnut caramel | 0:43:52 | 0:43:54 | |
and we've got an apple gel and a pickled apple on the top. | 0:43:54 | 0:43:57 | |
It's a passion fruit caramel and we're dipping it in milk chocolate, | 0:43:57 | 0:44:00 | |
just to add another little element to it. | 0:44:00 | 0:44:02 | |
Watch out, she's got the ruler out! | 0:44:02 | 0:44:05 | |
Well done. Two-and-a-half by two-and-a-half. | 0:44:05 | 0:44:08 | |
I'm just hiding from Cherish. She had her ruler out, | 0:44:08 | 0:44:10 | |
so I was just taking cover! | 0:44:10 | 0:44:13 | |
Trickiest of all are the pulled-sugar bonbons. | 0:44:14 | 0:44:17 | |
These must pack an explosion of flavour into a brittle, | 0:44:17 | 0:44:20 | |
thinly pulled sugar shell. | 0:44:20 | 0:44:21 | |
For the pulled-sugar sweet, | 0:44:21 | 0:44:23 | |
we're going to go with rhubarb and custard. | 0:44:23 | 0:44:25 | |
How are you going to inject your rhubarb and custard into your confection? | 0:44:25 | 0:44:28 | |
I've poured half of my sugar mixture over a vanilla pod and put some | 0:44:28 | 0:44:32 | |
rhubarb flavouring into the other half of that, and then I make | 0:44:32 | 0:44:35 | |
two of each, put them together, | 0:44:35 | 0:44:37 | |
roll them into a tube, pull them and twist them. | 0:44:37 | 0:44:39 | |
We've not got a centre, it's completely pulled-sugar sweet. | 0:44:39 | 0:44:41 | |
Is that going to be hollowed inside? | 0:44:41 | 0:44:43 | |
-Not going to be hollow. -So it's going to be...? | 0:44:43 | 0:44:45 | |
-Solid. Yeah. -Well, let's hope we don't break our teeth | 0:44:45 | 0:44:47 | |
-on your sugar... -I'm worried now. -..confections... | 0:44:47 | 0:44:50 | |
For Reece, like his showpiece structure, | 0:44:50 | 0:44:52 | |
his team's bonbons are an ambitious project. | 0:44:52 | 0:44:55 | |
Our pulled-sugar bonbons is going to be flavoured with hazelnuts. | 0:44:55 | 0:44:58 | |
So you roll the sugars out, you put your praline paste in, | 0:44:58 | 0:45:00 | |
you roll it up and then you laminate it, | 0:45:00 | 0:45:02 | |
so you still get, like, a crunchy sugar. | 0:45:02 | 0:45:05 | |
And then you should have hazelnuts as layers going through it. | 0:45:05 | 0:45:08 | |
And then you make a pulled ribbon, | 0:45:08 | 0:45:10 | |
and then you roll the two together, | 0:45:10 | 0:45:12 | |
and then you start pulling, as if you was making, like, rock candy? | 0:45:12 | 0:45:15 | |
Er... So, if it all goes badly, | 0:45:15 | 0:45:17 | |
I could always apply for a job at Brighton Pier, | 0:45:17 | 0:45:20 | |
or something like that. | 0:45:20 | 0:45:21 | |
30 minutes to go now. Half an hour to go, chefs. | 0:45:26 | 0:45:29 | |
Half an hour. This is all right. | 0:45:29 | 0:45:31 | |
We're good, we're good, we're good. As soon as I've done this layer, | 0:45:31 | 0:45:34 | |
-we'll go straight onto construction, yeah? -Mm-hm. | 0:45:34 | 0:45:36 | |
-Need to start building them, though. Get them up. -Yeah. | 0:45:36 | 0:45:39 | |
You don't like this bit, do you? | 0:45:39 | 0:45:40 | |
We're good to go, we're good to go. | 0:45:40 | 0:45:43 | |
-How are you getting on, boy? -Oh, no. -This is crackers. | 0:45:43 | 0:45:46 | |
Oh... | 0:45:51 | 0:45:52 | |
Right, everyone be careful. | 0:45:56 | 0:45:57 | |
-Whoops. -Can you get a pan on? | 0:46:01 | 0:46:04 | |
We're going to stick this back. | 0:46:04 | 0:46:06 | |
Seriously, my heart can't take this. | 0:46:06 | 0:46:08 | |
It's fine, we're good. | 0:46:08 | 0:46:10 | |
What's a showpiece without some drama, right? | 0:46:10 | 0:46:13 | |
Can't believe it broke. | 0:46:13 | 0:46:15 | |
It was all going so well. | 0:46:16 | 0:46:17 | |
Looking good, mate. Looking good. | 0:46:22 | 0:46:25 | |
-What's occurred here? -We just had a little breakage. | 0:46:26 | 0:46:29 | |
So the idea in this mould is that it's hollow. | 0:46:29 | 0:46:31 | |
The problem with it being hollow is that it's always a bit delicate, | 0:46:31 | 0:46:34 | |
so you have a tendency that it can break, | 0:46:34 | 0:46:36 | |
-but there is a plan to fix it. -How do you do that? | 0:46:36 | 0:46:38 | |
So we just re-melt both sides | 0:46:38 | 0:46:40 | |
-so they're flat and then re-stick it together. -All right. | 0:46:40 | 0:46:43 | |
-And you think you can do that in 20 minutes? -Er, I hope so. | 0:46:43 | 0:46:46 | |
Fighting for a place in the finals, right? | 0:46:46 | 0:46:48 | |
Take your time, yeah? | 0:46:50 | 0:46:52 | |
Let's have a look, let's have a look. Sugar DIY 101. | 0:46:54 | 0:46:58 | |
Don't move it, don't move it. Let's really patch this up. | 0:46:58 | 0:47:02 | |
-So, no mishaps? -No, we've not had any mishaps. | 0:47:02 | 0:47:04 | |
You've got 15 minutes left, though, of course. | 0:47:04 | 0:47:06 | |
-Anything could happen. -Yeah. -Have you had a look over your shoulder? | 0:47:06 | 0:47:09 | |
-They've had a slight breakage. -That I do not wish upon anyone. | 0:47:09 | 0:47:12 | |
15 minutes to go. Let's go. | 0:47:12 | 0:47:14 | |
Jonathan, can you come and hold this, as well? | 0:47:14 | 0:47:16 | |
-Towards me. -It's leaning that way. | 0:47:16 | 0:47:17 | |
Don't let it lean, don't let it move. | 0:47:17 | 0:47:20 | |
-OK... -Don't press down, don't press down. | 0:47:20 | 0:47:22 | |
Just let it sit naturally. | 0:47:22 | 0:47:23 | |
My God, just building the ribbons and stick the apples. | 0:47:24 | 0:47:28 | |
Just keep holding it. I'm going to keep assembling it | 0:47:28 | 0:47:30 | |
while it's here, OK? | 0:47:30 | 0:47:31 | |
-How many have we got? -Three short. | 0:47:31 | 0:47:33 | |
-Got it? -Careful, this is moving. | 0:47:33 | 0:47:34 | |
Put that there, don't let it move. | 0:47:34 | 0:47:36 | |
My hand's stuck to it. | 0:47:36 | 0:47:37 | |
Just crack on, mate. | 0:47:41 | 0:47:43 | |
OK, you should be able to let go of this now. | 0:47:43 | 0:47:45 | |
If you can blow on that bit. | 0:47:45 | 0:47:47 | |
There, let's move it across, mate, stick it over there, please. | 0:47:47 | 0:47:49 | |
-Yes, Chef. -Gently. | 0:47:49 | 0:47:51 | |
-Come on. -Butterflies on. | 0:47:51 | 0:47:53 | |
-We have blackberries. -Which way are we going? | 0:47:53 | 0:47:55 | |
-I'm going to go over with it, yeah? -Careful, careful. | 0:47:55 | 0:47:58 | |
Everything's shaking. | 0:47:58 | 0:48:00 | |
You have one minute left. Just 60 seconds. | 0:48:00 | 0:48:03 | |
We need a big push here, guys, now, yeah? | 0:48:03 | 0:48:06 | |
Feel free to give us more time. | 0:48:06 | 0:48:07 | |
Just get them on nice and quick, Jonathan. | 0:48:07 | 0:48:09 | |
-That's 30. 10 more. -Careful, careful, careful. | 0:48:09 | 0:48:11 | |
-I hate... -That's not melting. | 0:48:11 | 0:48:13 | |
Oh, my goodness. My hands are shaking. | 0:48:13 | 0:48:16 | |
Coming in behind you, mate. | 0:48:16 | 0:48:18 | |
-Not even touching it now, mate. -It's going to fall off if I don't. | 0:48:18 | 0:48:20 | |
OK, guys, that's it. Time is up now. | 0:48:20 | 0:48:23 | |
Finish. Finish, finish, finish. Lauren, Lauren, stop. | 0:48:23 | 0:48:26 | |
Please, step away from your sugary showpieces. | 0:48:26 | 0:48:28 | |
We make it hard work for ourselves. | 0:48:31 | 0:48:32 | |
-Hey... -I'll say that. | 0:48:32 | 0:48:34 | |
It ain't over till the fat lady sings. | 0:48:34 | 0:48:36 | |
WOMAN SINGS AN ARIA | 0:48:36 | 0:48:39 | |
240 exquisite confections, | 0:48:46 | 0:48:49 | |
and two lavish English country garden-themed sugar showpieces, | 0:48:49 | 0:48:54 | |
made in just four hours. | 0:48:54 | 0:48:56 | |
We've done what we can. We did what we set out to do. | 0:48:58 | 0:49:02 | |
It would've been good having, like, two more minutes, | 0:49:02 | 0:49:04 | |
-just to get the last little things on. -Exactly. | 0:49:04 | 0:49:06 | |
It's too late now. | 0:49:06 | 0:49:08 | |
What will be will be. | 0:49:08 | 0:49:10 | |
Well, I think you guys did very well, | 0:49:25 | 0:49:28 | |
seeing that you have not done sugar before. | 0:49:28 | 0:49:30 | |
-Oh, definitely. -Very impressed with the flower. | 0:49:30 | 0:49:33 | |
I think you have got a delicate hand. | 0:49:33 | 0:49:35 | |
It is very shiny, it is well pulled... | 0:49:35 | 0:49:37 | |
You've actually got the pulling technique | 0:49:37 | 0:49:40 | |
really well done, you know? The shininess of the flower, | 0:49:40 | 0:49:44 | |
and, definitely, the ribbon is reflecting beautiful light. | 0:49:44 | 0:49:48 | |
The structure, though a bit safe, is elegant. | 0:49:48 | 0:49:52 | |
But you've kept your structure a bit flat. | 0:49:52 | 0:49:55 | |
You stuck everything in one dimension, | 0:49:55 | 0:49:58 | |
where you could have actually changed the angle | 0:49:58 | 0:50:00 | |
of some of your flames here in order to give 3-D effect. | 0:50:00 | 0:50:05 | |
We can look at it only from one angle, | 0:50:05 | 0:50:07 | |
but we also have to comment on your confectioneries. | 0:50:07 | 0:50:09 | |
So, shall we start with the deguises? | 0:50:09 | 0:50:11 | |
Could you remind us what...? | 0:50:11 | 0:50:13 | |
It's apricot and marzipan with an orange liqueur in. | 0:50:13 | 0:50:16 | |
So why is it green? In orange liqueur? | 0:50:16 | 0:50:18 | |
We were going to do it orange, but when we practised, | 0:50:18 | 0:50:20 | |
made the marzipan orange, it just sort of all blended into one... | 0:50:20 | 0:50:23 | |
I prefer orange, because orange liqueur, | 0:50:23 | 0:50:25 | |
or you keep it a marzipan colour. | 0:50:25 | 0:50:27 | |
You put green, my mind will tell me that it's pistachio. | 0:50:27 | 0:50:30 | |
I don't buy into it. | 0:50:30 | 0:50:32 | |
One of the key elements is making sure the sugar is not too thick. | 0:50:36 | 0:50:40 | |
And on this occasion, it is actually done properly. | 0:50:40 | 0:50:43 | |
It's nice and even. | 0:50:43 | 0:50:44 | |
The orange liqueur is very, very subtle. | 0:50:44 | 0:50:47 | |
So, for me, it could have been a little bit more focused. | 0:50:47 | 0:50:50 | |
So, the caramel. | 0:50:50 | 0:50:52 | |
So, we've got apple and walnut. | 0:50:52 | 0:50:53 | |
It looks very uniform. | 0:50:53 | 0:50:55 | |
I really, really like the pickled apple, | 0:51:00 | 0:51:02 | |
blends in very, very nicely with your caramel. | 0:51:02 | 0:51:05 | |
It's actually the texture of the soft caramel, | 0:51:05 | 0:51:07 | |
and the flavours in there are absolutely beautiful. | 0:51:07 | 0:51:10 | |
-I really like that. -Mm-hm. | 0:51:10 | 0:51:12 | |
-Very good. -Job done. | 0:51:12 | 0:51:14 | |
-Let's move on to the final one. -Rhubarb and custard. | 0:51:14 | 0:51:17 | |
Well, I'm not going to use my ruler, | 0:51:17 | 0:51:19 | |
because with bare eyes you can see that they are actually | 0:51:19 | 0:51:21 | |
quite inconsistent in sizes. | 0:51:21 | 0:51:24 | |
Saying that, nice shine on it. | 0:51:24 | 0:51:25 | |
This is the one I was looking for. | 0:51:25 | 0:51:28 | |
-So... -Mm-hm. | 0:51:28 | 0:51:30 | |
-SNAP! -Ooh! | 0:51:30 | 0:51:32 | |
CHUCKLING | 0:51:33 | 0:51:35 | |
Lovely flavours. But the texture is not what I was looking for. | 0:51:37 | 0:51:41 | |
This is called a pull-sugar sweet, | 0:51:41 | 0:51:43 | |
because the pulling will help to make that piece of sugar brittle. | 0:51:43 | 0:51:47 | |
It is not a boiled-sugar sweet. It's not going to break your teeth, | 0:51:47 | 0:51:50 | |
but it's not as light as we want them to be, OK? | 0:51:50 | 0:51:53 | |
-Apologies. -Thank you very much. | 0:51:53 | 0:51:55 | |
If you would like to return to your stations of work. | 0:51:55 | 0:51:59 | |
Sorry, boys. | 0:51:59 | 0:52:01 | |
It's a boiled sweet. | 0:52:01 | 0:52:03 | |
I don't know what they're going to say. | 0:52:08 | 0:52:11 | |
Well, I was hoping that your showpiece would stand. | 0:52:23 | 0:52:27 | |
But somehow, when I was peeping here and there, | 0:52:27 | 0:52:30 | |
and I saw a crack, I was like, "Oh, no, not again." | 0:52:30 | 0:52:33 | |
But they managed to rectify it, | 0:52:33 | 0:52:34 | |
you've managed to stick it back | 0:52:34 | 0:52:36 | |
and hide it with flowers and a bit of curl. | 0:52:36 | 0:52:39 | |
Looking at the structure, I think it's quite generic. | 0:52:39 | 0:52:41 | |
-Is it a garden? I'm not too sure. -Mm-hm. | 0:52:41 | 0:52:44 | |
-I could see a bit more. -Yes. -Of the garden. | 0:52:44 | 0:52:46 | |
Considering that sugar skill is your craft, | 0:52:46 | 0:52:49 | |
I would expect a bit more. Was there meant to be more? | 0:52:49 | 0:52:51 | |
There would have been, yeah. But we just ran out of time. | 0:52:51 | 0:52:54 | |
There was a couple more stems to go on and a couple more butterflies. | 0:52:54 | 0:52:57 | |
OK. We've got some good techniques. | 0:52:57 | 0:53:00 | |
The little roses are open and elegant. | 0:53:00 | 0:53:04 | |
The ribbon is good. | 0:53:04 | 0:53:05 | |
Butterflies - good addition? | 0:53:05 | 0:53:08 | |
Not sure. Could've been, if there were more detail in. | 0:53:08 | 0:53:11 | |
But this is basically flat pastillage with little holes inside. | 0:53:11 | 0:53:14 | |
It's a little bit rough. | 0:53:14 | 0:53:16 | |
Really like the blackberries. | 0:53:16 | 0:53:17 | |
But why is the blackberry standing right in the middle of your piece | 0:53:17 | 0:53:20 | |
with nothing attached or connected to it? | 0:53:20 | 0:53:22 | |
-I'm not sure. -Is that just to throw it in? | 0:53:22 | 0:53:25 | |
It was just a hint of English fruit, that's all. | 0:53:25 | 0:53:27 | |
-There's nothing wrong with that idea. -Yeah... | 0:53:27 | 0:53:29 | |
-Yeah, there's nothing wrong. -You need to do something with it, | 0:53:29 | 0:53:32 | |
you just can't place a blackberry in the middle of nothing. | 0:53:32 | 0:53:34 | |
-I understand, yes. -Well, now, tasting. -In at the deep end. | 0:53:34 | 0:53:37 | |
So, to start with the deguises, | 0:53:37 | 0:53:39 | |
we've gone with apricot, ginger and almond. | 0:53:39 | 0:53:41 | |
The coating of this one is not too bad. | 0:53:41 | 0:53:44 | |
But, clearly, there are more serious problems to come | 0:53:44 | 0:53:47 | |
-if I get to this one. -When I saw you dipping, I was like, "No!" | 0:53:47 | 0:53:50 | |
Because look at this. How am I going to eat this? | 0:53:50 | 0:53:53 | |
You're going to break my teeth. The sugar just put me off eating. | 0:53:53 | 0:53:56 | |
But let's hope. | 0:53:56 | 0:53:58 | |
It's a shame for the coating, | 0:54:00 | 0:54:02 | |
because it's absolutely beautiful to eat. | 0:54:02 | 0:54:04 | |
I love that marzipan kind of texture, | 0:54:04 | 0:54:06 | |
and when you coat it with your sugar, it adds something else, yeah? | 0:54:06 | 0:54:09 | |
It's a bit disappointing on the presentation, | 0:54:09 | 0:54:12 | |
because you could've had something actually beautiful to eat. | 0:54:12 | 0:54:15 | |
-Mm-hm. -Yeah. | 0:54:15 | 0:54:16 | |
OK, so now the one I'm really looking forward to, the praline one. | 0:54:16 | 0:54:21 | |
I really enjoy seeing you making this pulled-sugar sweet. | 0:54:21 | 0:54:25 | |
You were piping it in, you were folding it, you were pulling it, | 0:54:25 | 0:54:28 | |
really enjoyed watching that. | 0:54:28 | 0:54:30 | |
Well, definitely interesting. | 0:54:36 | 0:54:38 | |
-You are layering through the process of pulling and folding... -Yeah. | 0:54:38 | 0:54:41 | |
-..your praline paste and thin layer of sugar... -Yeah. | 0:54:41 | 0:54:44 | |
..which will give that pleasure of crunch and crispiness. | 0:54:44 | 0:54:47 | |
Which you got, definitely. | 0:54:47 | 0:54:49 | |
For me, the praline paste came out. I really like it, well done. | 0:54:49 | 0:54:53 | |
Shall we try the caramel? | 0:54:53 | 0:54:54 | |
Passion fruit dipped in milk chocolate. | 0:54:54 | 0:54:56 | |
-What is this that is on the top? -It's a passion fruit gel. | 0:54:56 | 0:54:59 | |
It's quite pretty. | 0:54:59 | 0:55:01 | |
Well, the first taste was passion, followed up by caramel, | 0:55:06 | 0:55:09 | |
and then the milk chocolate actually takes over, | 0:55:09 | 0:55:12 | |
which I don't really enjoy. | 0:55:12 | 0:55:14 | |
I prefer it without the milk chocolate on it. | 0:55:14 | 0:55:16 | |
Beautiful passion fruit flavour. | 0:55:16 | 0:55:18 | |
I like the milk chocolate. | 0:55:18 | 0:55:19 | |
For me, it works. I actually love it. | 0:55:19 | 0:55:22 | |
You know, it's almost addictive. | 0:55:22 | 0:55:23 | |
You could watch good movie, and then get a whole box of this. | 0:55:23 | 0:55:27 | |
-Beautiful. -Well done. | 0:55:27 | 0:55:28 | |
-Well done, thank you very much. -Thank you very much, guys. | 0:55:28 | 0:55:31 | |
-Thank you. -Thank you. | 0:55:31 | 0:55:32 | |
60 points are available for the showpiece. | 0:55:44 | 0:55:47 | |
Added to yesterday's score, | 0:55:47 | 0:55:49 | |
the team with the highest overall tally | 0:55:49 | 0:55:51 | |
will secure their place in the grand final. | 0:55:51 | 0:55:54 | |
-Do you think we've done enough? -Hopefully. | 0:55:57 | 0:56:00 | |
-WHISPERS: -Good luck, boys. | 0:56:02 | 0:56:04 | |
Welcome back, teams. | 0:56:12 | 0:56:14 | |
The scores are in | 0:56:14 | 0:56:15 | |
and, unfortunately, only one team can go through to the final. | 0:56:15 | 0:56:19 | |
So good luck to you both. | 0:56:19 | 0:56:22 | |
In no particular order... | 0:56:22 | 0:56:23 | |
..Liam's team, the judges awarded you 38.5 out of a possible 60, | 0:56:24 | 0:56:30 | |
giving you a combined total of 63.5 out of 100. | 0:56:30 | 0:56:36 | |
Yes. | 0:56:36 | 0:56:37 | |
And Reece's team, the judges awarded you... | 0:56:37 | 0:56:40 | |
..40 points out of 60, giving you a combined total of 61 out of 100, | 0:56:41 | 0:56:46 | |
so that means Liam's team is the winning team | 0:56:46 | 0:56:49 | |
and goes through to the final. | 0:56:49 | 0:56:51 | |
Congratulations to Liam's team, commiserations to Reece's team. | 0:56:51 | 0:56:55 | |
We had that hunger to win. | 0:56:57 | 0:56:59 | |
So, you know, as much as we had fun | 0:56:59 | 0:57:01 | |
and we've enjoyed the whole experience, you know, | 0:57:01 | 0:57:03 | |
we are gutted, at the same time, to be leaving. | 0:57:03 | 0:57:05 | |
So... Erm... | 0:57:05 | 0:57:07 | |
-Yeah. -Give me a hug, big guy. Come on. | 0:57:07 | 0:57:10 | |
Really enjoyed it. Honestly. Shame we didn't get to the final, | 0:57:10 | 0:57:13 | |
but these two have done themselves very proud. | 0:57:13 | 0:57:16 | |
We got a lot further, I think, than we were expecting at the beginning, | 0:57:16 | 0:57:19 | |
so I think... I think we're all pretty happy with how we've done. | 0:57:19 | 0:57:24 | |
Well done. Well done. | 0:57:24 | 0:57:26 | |
Right now, over the moon. This is where we wanted to be, | 0:57:26 | 0:57:28 | |
it's what we wanted to achieve, and we've achieved it. | 0:57:28 | 0:57:31 | |
I couldn't ask for anything else. | 0:57:31 | 0:57:32 | |
-See you in the final. -Thanks very much. | 0:57:32 | 0:57:34 | |
Woohoo! | 0:57:34 | 0:57:35 | |
We've given it everything. | 0:57:35 | 0:57:36 | |
And fingers crossed, we can go all the way. | 0:57:36 | 0:57:39 | |
Oh, he's heavy! | 0:57:39 | 0:57:40 | |
There's nothing stopping us going into the final | 0:57:40 | 0:57:42 | |
and coming away victorious. | 0:57:42 | 0:57:43 | |
Well done. | 0:57:43 | 0:57:44 | |
So, for Reece's team, it's the end of the road, | 0:57:44 | 0:57:47 | |
whilst Liam's military boys march on. | 0:57:47 | 0:57:49 | |
To think, for them, before this show, | 0:57:49 | 0:57:52 | |
"dessert" simply meant a court martial. | 0:57:52 | 0:57:54 | |
Join us next week when, in our second semifinal, | 0:57:54 | 0:57:57 | |
Paula's Secret Chefs will play Laurian's French Dragons. | 0:57:57 | 0:58:02 | |
Spoiler alert, one of them loses. | 0:58:02 | 0:58:04 | |
We'll see you then. Bye now. | 0:58:04 | 0:58:06 | |
-Next time... -It is show time! | 0:58:07 | 0:58:09 | |
..Laurian's team... | 0:58:09 | 0:58:11 | |
BLEEP! | 0:58:11 | 0:58:12 | |
..do battle with Paula's team... | 0:58:12 | 0:58:14 | |
It's not coming out. | 0:58:14 | 0:58:15 | |
..for the last place in the grand final. | 0:58:15 | 0:58:17 | |
You don't just throw the dessert on the table. | 0:58:17 | 0:58:20 | |
Ooh! | 0:58:20 | 0:58:21 | |
Jungle paradise is the perfect theme. | 0:58:21 | 0:58:23 | |
Guys, I need your help. Quickly. | 0:58:23 | 0:58:25 | |
-Don't move, don't move. -It's not over until it's over. | 0:58:25 | 0:58:27 |