0:00:02 > 0:00:04Welcome to the second of our two semifinals,
0:00:04 > 0:00:07which mathematicians amongst you will have worked out is our last.
0:00:07 > 0:00:11And what a proud day it is for British culinary supremacy,
0:00:11 > 0:00:14as a Brazilian, a South Korean and an Argentine battle it out
0:00:14 > 0:00:16with three Frenchmen.
0:00:16 > 0:00:18Yes, our two remaining teams,
0:00:18 > 0:00:21Laurian's French Dragons and Paula's Secret Chefs
0:00:21 > 0:00:25will be hoping to perform kitchen wizardry
0:00:25 > 0:00:26on a Hogwartian scale,
0:00:26 > 0:00:30as they attempt to bag that last place in next week's final.
0:00:30 > 0:00:32Will they do it?
0:00:32 > 0:00:35If you don't want to know the result, look away now...
0:00:35 > 0:00:37And for the next 60 minutes.
0:00:38 > 0:00:39Last time...
0:00:39 > 0:00:41- I'll give you a little wink and a nudge.- OK.
0:00:41 > 0:00:43..Reece, Jonathan and Lauren...
0:00:43 > 0:00:44Careful, this is moving.
0:00:44 > 0:00:47..couldn't hold off the might of the military
0:00:47 > 0:00:50as captain Liam, Chris and Bear...
0:00:50 > 0:00:53- Do you think we've done enough? - Yes.
0:00:53 > 0:00:55..booked their place in the grand final.
0:00:55 > 0:00:57Oh, he's heavy!
0:00:57 > 0:01:00Tonight, we find out who will be joining them.
0:01:01 > 0:01:02Will it be a team who hail
0:01:02 > 0:01:05from the City of London's hidden fine dining rooms?
0:01:05 > 0:01:07You girls are coming with me.
0:01:07 > 0:01:09Or can three chefs from France...
0:01:09 > 0:01:11Look at him, he's a bit shaky.
0:01:11 > 0:01:14..who opened a patisserie in Cardiff
0:01:14 > 0:01:16make the grand final their new home?
0:01:16 > 0:01:17Huh?
0:01:19 > 0:01:21Three incredibly complex desserts...
0:01:21 > 0:01:22It's not coming out!
0:01:22 > 0:01:25..over two of the most demanding challenges...
0:01:25 > 0:01:26Non!
0:01:26 > 0:01:28..these teams will ever face.
0:01:28 > 0:01:29Don't move, don't move!
0:01:29 > 0:01:31All for the one remaining place...
0:01:32 > 0:01:35..in the Bake Off Creme De La Creme final.
0:01:35 > 0:01:36Please work, please work.
0:01:37 > 0:01:39CRACKING SOUNDS
0:02:09 > 0:02:11The second semifinal features
0:02:11 > 0:02:14the two most successful teams this year.
0:02:14 > 0:02:18Their phenomenal teamwork has seen Laurian, Thibault and Jeremy
0:02:18 > 0:02:21notch up the two highest scores in the competition.
0:02:21 > 0:02:22The dough feels really good.
0:02:22 > 0:02:23Bravo.
0:02:23 > 0:02:25They've dazzled with style...
0:02:25 > 0:02:28I have to say, it looks quite striking.
0:02:28 > 0:02:30..and inspired ingredients.
0:02:30 > 0:02:33Instead of using milk, we use champagne.
0:02:33 > 0:02:34Scrumptious!
0:02:34 > 0:02:35I love it!
0:02:35 > 0:02:37We are here because we love our job,
0:02:37 > 0:02:40so we just got to do our best and make sure
0:02:40 > 0:02:43that we can secure that place for the next round.
0:02:43 > 0:02:47Paula's team have flourished under her determined leadership.
0:02:47 > 0:02:49- That's us, Gime. - Yeah. It's time to work, girl.
0:02:49 > 0:02:51..winning two out of their three heats
0:02:51 > 0:02:54by consistently wowing the judges with their artistry...
0:02:54 > 0:02:56Very elegant, very feminine pitch.
0:02:56 > 0:02:58..and exotic flavour combinations.
0:02:58 > 0:03:02Mushroom?! I thought you were bonkers, but I love it.
0:03:02 > 0:03:04Being in the final would mean the world to us.
0:03:04 > 0:03:07We have been practising every single time we have.
0:03:07 > 0:03:10- Bring it on!- Let's go.
0:03:14 > 0:03:16Welcome back, semifinalists.
0:03:16 > 0:03:20Just two challenges stand between you and a place in the final,
0:03:20 > 0:03:23and, as a mark of respect, the judges have decided
0:03:23 > 0:03:26to make both of them virtually impossible.
0:03:26 > 0:03:29As is numerically unavoidable, we start with the first challenge,
0:03:29 > 0:03:32so Benoit, what have you chosen for the teams to make?
0:03:32 > 0:03:34I would like you to make six buches entremets.
0:03:34 > 0:03:37These are glazed log-shaped desserts
0:03:37 > 0:03:40with beautifully inserted components.
0:03:40 > 0:03:44Of course, they need to be elegantly decorated.
0:03:44 > 0:03:46OK, so a multi-layered dessert
0:03:46 > 0:03:49with as many components as the average smartphone.
0:03:49 > 0:03:50Cherish, what have you chosen?
0:03:50 > 0:03:55Chefs, I would like to see something very different and theatrical today.
0:03:55 > 0:03:58I would like you to make a live-plated dessert
0:03:58 > 0:04:02and I'd like you to showcase orchard fruit flavour.
0:04:02 > 0:04:05So, that is your mission, should you wish to accept it.
0:04:05 > 0:04:07There are 40 points available.
0:04:07 > 0:04:11You have three hours. Good luck, your time starts...now.
0:04:13 > 0:04:16With just three hours, the teams' urgent priority
0:04:16 > 0:04:20is to set the layers of their six identical buches entremets.
0:04:20 > 0:04:24The entremets, in the pastry world, is a step up from a miniature.
0:04:24 > 0:04:27A sharing dessert cake.
0:04:27 > 0:04:29Buche is a French word
0:04:29 > 0:04:30to describe a log.
0:04:30 > 0:04:34We are testing their ability to adapt to the elongated shape
0:04:34 > 0:04:36which a wooden log would look like.
0:04:36 > 0:04:40They will have to think about how they are going to layer or insert
0:04:40 > 0:04:42all those beautiful flavours and textures.
0:04:42 > 0:04:44The setting aspect is definitely
0:04:44 > 0:04:47part of the things that can go wrong.
0:04:47 > 0:04:50You could easily lose points if you are not meeting the brief,
0:04:50 > 0:04:52so we are asking for a glaze
0:04:52 > 0:04:55and every angle needs to be extremely neat,
0:04:55 > 0:04:58extremely sharp, and needs to be appealing.
0:04:58 > 0:05:01Laurian's team's buches will be a true taste of home -
0:05:01 > 0:05:02and he doesn't mean Cardiff.
0:05:02 > 0:05:03I'm from the Rhone Valley
0:05:03 > 0:05:05in the South of France
0:05:05 > 0:05:07and we've got all the orchards of apricots and peaches
0:05:07 > 0:05:09you can see on the side of the road when you drive
0:05:09 > 0:05:12and rosemary is part of Provence as well,
0:05:12 > 0:05:15so together, it's a marriage made in heaven.
0:05:15 > 0:05:18Laurian will have to set layers of nougat cremeux,
0:05:18 > 0:05:21rosemary bavarois and a peach and apricot mousse.
0:05:21 > 0:05:23His buches will be coated with sprayed velvet chocolate
0:05:23 > 0:05:25and for the base,
0:05:25 > 0:05:27Thibault is making another taste of home.
0:05:27 > 0:05:28Still not Wales.
0:05:28 > 0:05:31I'm making a madeleine sponge
0:05:31 > 0:05:33and after, we will have the nougat cremeaux.
0:05:33 > 0:05:38In the nougat you've got some almonds, pistachios and hazelnuts.
0:05:38 > 0:05:41I've roasted them just before, to get a better taste.
0:05:43 > 0:05:47While Laurian and the boys have headed home for their flavours...
0:05:47 > 0:05:48All good, girls?
0:05:49 > 0:05:52..Paula and the girls couldn't decide where they were going.
0:05:52 > 0:05:54We had a disagreement
0:05:54 > 0:05:56about what fruit to use, so we decided to use them all.
0:05:56 > 0:06:00So we have raspberry, blackberry, a touch of violet,
0:06:00 > 0:06:04strawberry, blackcurrant, mango, passion, cherry, redcurrant,
0:06:04 > 0:06:06pear, guava, banana, peach.
0:06:06 > 0:06:08If in doubt, chuck it all in.
0:06:08 > 0:06:11Paula's ambitious buches will have multiple layers of
0:06:11 > 0:06:13sable Breton biscuit,
0:06:13 > 0:06:14pistachio joconde,
0:06:14 > 0:06:15pine nut crunch
0:06:15 > 0:06:17and cherry compote,
0:06:17 > 0:06:19surrounded by her 13-fruit cocktail mousse.
0:06:19 > 0:06:21It will be finished with a red glaze,
0:06:21 > 0:06:23layered with white chocolate.
0:06:23 > 0:06:26And Ji Sun is adding yet another component.
0:06:26 > 0:06:28Any other secret ingredients?
0:06:28 > 0:06:32Yes, we have Ji Sun with the milk chocolate insert with ginseng.
0:06:32 > 0:06:35- Ginseng?- Yes. - Right. OK.
0:06:35 > 0:06:37Isn't that supposed to be an aphrodisiac?
0:06:37 > 0:06:38Apparently so.
0:06:38 > 0:06:40We did not add that for that, I have to say.
0:06:40 > 0:06:42Yeah, Benoit and an aphrodisiac, that could be...
0:06:42 > 0:06:45- Light blue touchpaper and retire.- Oh, well.
0:06:45 > 0:06:49Thibault is going to start on the nougat cremeux,
0:06:49 > 0:06:51so we're going to do the cremeux de bavarois
0:06:51 > 0:06:54and that's got to set in the freezer first
0:06:54 > 0:06:56and then we get to do the mousse at the end,
0:06:56 > 0:06:59so all the elements need to be ready first.
0:06:59 > 0:07:02The faster the teams can prepare each entremets component...
0:07:02 > 0:07:04I'm responsible for the cocktail
0:07:04 > 0:07:06and then I'm going to pass it to Gimena,
0:07:06 > 0:07:07who is going to make the mousse with it.
0:07:07 > 0:07:10..the sooner they can get them into their moulds.
0:07:10 > 0:07:12The nuts are making a good texture.
0:07:12 > 0:07:16I need to put my two trays in the blast freezer, just to set it up.
0:07:16 > 0:07:18Every minute lost...
0:07:18 > 0:07:19BUZZER
0:07:19 > 0:07:22..will be a minute less their buches will have to set.
0:07:26 > 0:07:28- Yes?- Nice.
0:07:28 > 0:07:29All yours.
0:07:29 > 0:07:31But whilst Paula's 13-fruit cocktail
0:07:31 > 0:07:34is only just ready to be turned into a mousse...
0:07:34 > 0:07:35- CHERISH:- Morning, chefs.
0:07:35 > 0:07:38..for Laurian, things may not be progressing
0:07:38 > 0:07:39quite as fast as he'd hoped.
0:07:39 > 0:07:41At the introduction of this challenge,
0:07:41 > 0:07:43I mentioned a glazed buche.
0:07:43 > 0:07:45How are you going to glaze yours?
0:07:45 > 0:07:46We are actually...
0:07:46 > 0:07:49We are going to add a velvet coating on the top of the log.
0:07:49 > 0:07:51- You mean spray?- Yeah. - Is that a glaze?
0:07:53 > 0:07:55- It's...- It's not a glaze. - It's not a glaze.
0:07:55 > 0:07:57To me, it's not a glaze. Do what you want, do what you can,
0:07:57 > 0:08:00- but spraying your log is not going to be glazed, for me.- OK.
0:08:00 > 0:08:03And that's why we say glazed, not sprayed,
0:08:03 > 0:08:04not finished as you like.
0:08:04 > 0:08:06Glazed.
0:08:06 > 0:08:10Good luck with that and think about glazing your log, perhaps.
0:08:10 > 0:08:15We're going to have to come up with a plan B, then.
0:08:20 > 0:08:21Non.
0:08:21 > 0:08:23I'm doing the glaze.
0:08:23 > 0:08:25We are making a white chocolate one.
0:08:25 > 0:08:28It needs to be smooth, it needs to be shiny, it needs to be set.
0:08:28 > 0:08:29And the mousse needs to be frozen,
0:08:29 > 0:08:32so as soon as the glaze touches it, it sets instantly.
0:08:33 > 0:08:35Coming through, girls. Careful.
0:08:37 > 0:08:40We've remembered before, one of the glazes we do in our work,
0:08:40 > 0:08:41so we've got it...
0:08:43 > 0:08:45Just a dark chocolate glaze,
0:08:45 > 0:08:48which is maybe not the best, but at least it's a glaze.
0:08:48 > 0:08:49We've got a fighting spirit.
0:08:49 > 0:08:51You know, it's not over until it's over.
0:08:55 > 0:08:58Whilst racing to complete elements from their buches...
0:08:58 > 0:09:00I am making pine nut crunch.
0:09:00 > 0:09:01Texture is important.
0:09:02 > 0:09:04..the teams have to find time
0:09:04 > 0:09:07to complete their second live-plated dessert.
0:09:08 > 0:09:11The latest trend in high-end patisserie competitions,
0:09:11 > 0:09:13live plating sees a presentation table
0:09:13 > 0:09:15beautifully decorated in real time
0:09:15 > 0:09:19with spectacular deconstructed desserts.
0:09:19 > 0:09:23This is the moment where performance art and patisserie collide.
0:09:23 > 0:09:25It is showtime!
0:09:26 > 0:09:29I want to see big performance, it has to be mega.
0:09:30 > 0:09:34We are there to observe every move and every dot.
0:09:34 > 0:09:38All the elements they bring need to have a good flavour, good textures,
0:09:38 > 0:09:42perfectly executed and obviously makes sense to the dessert.
0:09:45 > 0:09:47Do not just throw the dessert on the table,
0:09:47 > 0:09:49it has to be very artistic
0:09:49 > 0:09:53and it has to send a tingling sensation through my spine
0:09:53 > 0:09:54and stir my heart.
0:09:56 > 0:09:58During judging, the teams will have just three minutes
0:09:58 > 0:10:00to perform the second dessert.
0:10:00 > 0:10:03Unless every element is perfectly prepared now,
0:10:03 > 0:10:06the smallest of errors could ruin their big moment.
0:10:07 > 0:10:08Laurian?
0:10:10 > 0:10:12It's such a new phenomenon
0:10:12 > 0:10:15that Paula's team have never attempted it before.
0:10:15 > 0:10:17It was a lot of fun coming up with the ideas for this.
0:10:17 > 0:10:19We had to obviously cut down a lot
0:10:19 > 0:10:23cos when these girls get together to start having ideas,
0:10:23 > 0:10:25you have just control them or they go crazy.
0:10:25 > 0:10:27We are making a version of an apple crumble,
0:10:27 > 0:10:29but we are giving a twist.
0:10:29 > 0:10:33Paula will drop a chocolate sphere, which will shatter to reveal
0:10:33 > 0:10:35a chocolate, caramel and apple mousse,
0:10:35 > 0:10:38then ignite a cinnamon brulee-topped sable Breton
0:10:38 > 0:10:40surrounded by Pink Lady compote,
0:10:40 > 0:10:44and Gimena is making a toffee sauce with another Far Eastern ingredient.
0:10:44 > 0:10:47I always like something, like, salty.
0:10:47 > 0:10:50And we've put soya sauce, that is quite salty,
0:10:50 > 0:10:52so to make something different.
0:10:52 > 0:10:55This is my mousse that has nearly set.
0:10:55 > 0:10:58Caramel apple jelly that's going on top of the mousse.
0:10:58 > 0:11:01For this one, we used Granny Smith apples.
0:11:01 > 0:11:03It's very small because we want it raw,
0:11:03 > 0:11:05to give the crunchy bite.
0:11:05 > 0:11:07When the time comes, we are going to slice
0:11:07 > 0:11:10and serve as the centre of this huge sphere that she is making there,
0:11:10 > 0:11:14so this is the main piece for our plated dessert.
0:11:16 > 0:11:21It will also be the first live plating for Laurian's team.
0:11:21 > 0:11:23It's quite cool to do something a bit different.
0:11:23 > 0:11:26Hopefully we'll get to impress the judges with different techniques
0:11:26 > 0:11:30and different elements in a dessert, which is pear and mulled wine.
0:11:30 > 0:11:34So I've got a mulled wine on to reduce.
0:11:34 > 0:11:37Laurian's mulled wine reduction will decorate a table
0:11:37 > 0:11:40scattered with beetroot sponge and pear tonka caramel.
0:11:40 > 0:11:42Onto it, the team will each drop
0:11:42 > 0:11:45a chocolate sphere filled with pear julienne,
0:11:45 > 0:11:47spicy crumble and a pear mousse.
0:11:47 > 0:11:48And for some extra bling,
0:11:48 > 0:11:51Laurian has been experimenting again.
0:11:51 > 0:11:52What are you doing?
0:11:52 > 0:11:54- Well... - It looks extremely medicinal.
0:11:54 > 0:11:57I'm making some orange and cinnamon pearls.
0:11:57 > 0:12:00You just have to do one drop at a time in really cold oil.
0:12:00 > 0:12:03That's very clever, it's almost like a scientific experiment.
0:12:03 > 0:12:04How is Glaze-gate?
0:12:04 > 0:12:06We've just got a chocolate glaze.
0:12:06 > 0:12:08Right, and that was a recipe you kind of knew?
0:12:08 > 0:12:11Yeah, it's a recipe that we use in the shop on a regular basis.
0:12:11 > 0:12:14So you've averted disaster, you think?
0:12:14 > 0:12:15I don't know.
0:12:15 > 0:12:17This thing seems to be broken now.
0:12:17 > 0:12:19- It's a bit stuck, yes. - You can fix that as well.
0:12:19 > 0:12:21You've been fixing things all morning.
0:12:21 > 0:12:23It never works when you need it, that's the problem, isn't it?
0:12:23 > 0:12:26I always find that with syringes. All right, see you later.
0:12:27 > 0:12:29Chefs, you are now halfway through,
0:12:29 > 0:12:33so one-and-a-half hours gone, one-and-a-half to go.
0:12:33 > 0:12:36So long as their components have baked and set...
0:12:36 > 0:12:39Seems like the right consistency for it.
0:12:39 > 0:12:41..the semifinalists need to construct
0:12:41 > 0:12:44and begin chilling their buches as soon as possible.
0:12:44 > 0:12:46It's a basic fruit puree mousse,
0:12:46 > 0:12:48so we've got the fruit puree,
0:12:48 > 0:12:51gelatine, Italian meringue and whipped cream.
0:12:51 > 0:12:54And then we've got a layer of the bavarois
0:12:54 > 0:12:56and it's not too strong because we don't want too much
0:12:56 > 0:12:58of rosemary flavour in the bavarois.
0:12:58 > 0:13:00As they are making larger sharing desserts...
0:13:05 > 0:13:07..setting times in this first challenge
0:13:07 > 0:13:10will be longer than the teams have been used to.
0:13:18 > 0:13:20We have all our inserts ready to go,
0:13:20 > 0:13:23so I think we can start building our entremets.
0:13:23 > 0:13:27First is going to be the mousse, then we have cremoso.
0:13:27 > 0:13:28Hopefully we can build in one go.
0:13:28 > 0:13:31Laurian's team are hoping to make time
0:13:31 > 0:13:33to even set some finishing touches.
0:13:34 > 0:13:36We just wanted to represent an apricot.
0:13:36 > 0:13:38We just got some silicon and then got the stones
0:13:38 > 0:13:40to create our own mould.
0:13:40 > 0:13:43It's got the effect of the full apricot with the stone inside.
0:13:43 > 0:13:45At this point, every point counts.
0:13:53 > 0:13:55Laurian's team, they are making a glaze.
0:13:55 > 0:13:58You mentioned it, they rectified it straightaway.
0:13:58 > 0:14:01- That is the adaptability I really expect from a pastry chef.- Yeah.
0:14:01 > 0:14:02What do you think of Paula's team?
0:14:02 > 0:14:04I just wonder if they have forgotten
0:14:04 > 0:14:07they are in actually a timed competition.
0:14:07 > 0:14:10The mousse is not in the freezer yet.
0:14:10 > 0:14:11Chocolate done in both.
0:14:11 > 0:14:13Now mousse in those two.
0:14:13 > 0:14:17They inject some ginseng into their chocolate insert.
0:14:17 > 0:14:20- They used to make love potion with it, so I don't know... - Oh, love potion!
0:14:20 > 0:14:23..is this going to spark new interest in anybody?
0:14:23 > 0:14:24We are doing tasting.
0:14:24 > 0:14:26I'm worried now!
0:14:27 > 0:14:29Go in.
0:14:29 > 0:14:32All the entremets are in the freezer.
0:14:32 > 0:14:35We need them to freeze quick, quick, quick.
0:14:35 > 0:14:38Now we are finishing last elements for our live dessert.
0:14:38 > 0:14:41We have the brulee, the sugar...
0:14:41 > 0:14:43Please come out, please come out.
0:14:46 > 0:14:47No, but that is fixable.
0:14:48 > 0:14:51- Non!- BLEEP!
0:14:56 > 0:14:58Yes, I broke it, but I made it, so it's fine.
0:14:58 > 0:15:00Fair point, I think.
0:15:01 > 0:15:02One hour left now.
0:15:02 > 0:15:0460 minutes left, chefs.
0:15:08 > 0:15:10That's the beetroot sponge mix.
0:15:10 > 0:15:14It's just eggs, flour and sugar and beetroot powder
0:15:14 > 0:15:16and then we're going to put it in a paper cup,
0:15:16 > 0:15:1830 seconds in the microwave and then it's cooked.
0:15:22 > 0:15:27This is like a syrup and I've got a mousse and the pear julienne.
0:15:33 > 0:15:35Gime? Cooling spray, can you see it?
0:15:39 > 0:15:40This is for the decoration.
0:15:45 > 0:15:49I don't wish to alarm you, but there are 30 minutes left now, chefs.
0:15:55 > 0:15:57It's not freezing on time.
0:16:05 > 0:16:06Get everything for the plating.
0:16:06 > 0:16:08Soy sauce... Where's the gels?
0:16:08 > 0:16:10Everything is here.
0:16:17 > 0:16:19We have to glaze now, whatever happens.
0:16:25 > 0:16:29Come on. Come out, please. Come out.
0:16:36 > 0:16:37It's not coming out.
0:16:55 > 0:16:58With time running out, in order to free her buches...
0:16:58 > 0:17:00Ji Sun, you set it at -20, right?
0:17:00 > 0:17:02Let's go in.
0:17:02 > 0:17:04..Paula is resorting to dry ice.
0:17:10 > 0:17:12Please work, please work.
0:17:16 > 0:17:19- Don't touch them, don't touch. - You have the glaze ready, in jars?
0:17:19 > 0:17:21Go in jar - jar, jar, jar.
0:17:29 > 0:17:31Let's try to do this.
0:17:31 > 0:17:33Please, please come out.
0:17:33 > 0:17:35- Oh,- BLEEP!
0:17:35 > 0:17:36Come on!
0:17:36 > 0:17:39Keep going, keep going. Oh, God.
0:17:40 > 0:17:41Is it coming?
0:17:45 > 0:17:46BLEEP!
0:17:46 > 0:17:48This is disgusting!
0:17:52 > 0:17:54We don't...we don't have six.
0:18:04 > 0:18:05I cannot take them. No.
0:18:05 > 0:18:08Let's present two, that's all we have.
0:18:08 > 0:18:10I'd rather present two than this.
0:18:10 > 0:18:12This is awful.
0:18:12 > 0:18:13Two minutes left.
0:18:18 > 0:18:19Oh, this is embarrassing!
0:18:22 > 0:18:25Where's your things to go on the side and on the front?
0:18:33 > 0:18:35Time is up, guys.
0:18:36 > 0:18:39Step away from your entremets.
0:18:39 > 0:18:41Shall we cry now...or later?
0:19:02 > 0:19:04At the end of one of the toughest challenges yet,
0:19:04 > 0:19:06in just three hours, the semifinalists
0:19:06 > 0:19:10have made all the elements for their live-plated desserts
0:19:10 > 0:19:12as well as their buches entremets.
0:19:12 > 0:19:15I'd be gutted if we only could get two logs out,
0:19:15 > 0:19:17especially on a semifinal.
0:19:18 > 0:19:19Oh, my God!
0:19:19 > 0:19:22They have even fruit on the top.
0:19:22 > 0:19:24They did amazing.
0:19:25 > 0:19:28Let's see how Laurian's team fared.
0:19:28 > 0:19:30If you'd like to bring your entremets over.
0:19:30 > 0:19:36For this judging, the team captains must face Benoit and Cherish alone.
0:19:38 > 0:19:41Laurian's buches feature a madeleine sponge,
0:19:41 > 0:19:43apricot and peach mousse,
0:19:43 > 0:19:45nougat cremeux and a mirror glaze to finish.
0:19:48 > 0:19:53Looking at the way the logs are sunk in, I'm asking myself,
0:19:53 > 0:19:55"Was there any technical issues?"
0:19:55 > 0:19:57Because if your recipes are balanced correctly,
0:19:57 > 0:20:00it should be holding nice and easy.
0:20:00 > 0:20:02The glaze, though you made it last-minute,
0:20:02 > 0:20:03was the great recipe in there,
0:20:03 > 0:20:06because you could have had some beautiful shine with no bubbles,
0:20:06 > 0:20:09but clearly the log itself was the issue.
0:20:09 > 0:20:10Yup.
0:20:10 > 0:20:13I quite liked the extra effort that you put on the apricot.
0:20:13 > 0:20:16I think they're quite innovative and creative.
0:20:16 > 0:20:18That tells me that what I eat outside is what I'm going to
0:20:18 > 0:20:21have inside as well, so I think that is a nice touch.
0:20:21 > 0:20:24Shall we taste one of those apricots as well as the slice, or...?
0:20:24 > 0:20:27- I would love to. Yes. - Yeah, you've got an apricot mousse,
0:20:27 > 0:20:30and in the centre you've got a milk chocolate ganache.
0:20:41 > 0:20:43ANGUS CHUCKLES QUIETLY
0:20:43 > 0:20:45There's a lot of slightly French...
0:20:45 > 0:20:47HE EXHALES ..going on.
0:20:50 > 0:20:53- Looking at your peach and apricot, is this the same mousse?- Yeah.
0:20:53 > 0:20:55That tells me that it holds very well outside,
0:20:55 > 0:20:58and that tells me the problem is not lying over there.
0:20:58 > 0:21:00- The problem lies on the... - The nougat cream.
0:21:00 > 0:21:02Yeah.
0:21:02 > 0:21:03I can taste the rosemary -
0:21:03 > 0:21:06it marries very well with the peach and the apricot -
0:21:06 > 0:21:08but I was expecting more.
0:21:08 > 0:21:12This is the semifinal of the best pastry chef teams in the UK,
0:21:12 > 0:21:14and we're coming up with something like that...
0:21:14 > 0:21:15I'm bored.
0:21:15 > 0:21:17I'm going to be pretty honest.
0:21:17 > 0:21:21You've got six logs - they are all glazed.
0:21:21 > 0:21:23That's the positive for me.
0:21:23 > 0:21:26I need to wait for what you come up with, with your live-plated dessert.
0:21:26 > 0:21:28- OK?- OK.- OK, thank you.
0:21:31 > 0:21:33SHE SIGHS
0:21:33 > 0:21:35THEY EXHALE
0:21:38 > 0:21:41Paula's team, if you could bring up your buches entremets...
0:21:49 > 0:21:54Paula's buches consist of layers of pine nut crunch, cherry compote,
0:21:54 > 0:21:58chocolate and ginseng cremeux, and fruit-cocktail mousse,
0:21:58 > 0:22:00all finished with a white chocolate glaze.
0:22:03 > 0:22:07OK, so I think it's fair to say not everything went to plan.
0:22:07 > 0:22:08No.
0:22:08 > 0:22:11This morning, I was worried from the first five minutes.
0:22:11 > 0:22:14It's almost like you're getting comfortable with these challenges,
0:22:14 > 0:22:16but, you see, now you've been short.
0:22:19 > 0:22:21This is a sad face.
0:22:21 > 0:22:23- A sad face?- Yes, yes, I... - It's really a sad face.
0:22:23 > 0:22:25It does slightly look like a sad face,
0:22:25 > 0:22:27but try to put that to one side.
0:22:35 > 0:22:37HE GIGGLES
0:22:37 > 0:22:39The aphrodisiac part's obviously working.
0:22:39 > 0:22:42Maybe this is kicking in, but I'm very confused.
0:22:42 > 0:22:43It goes in all directions,
0:22:43 > 0:22:46and I don't even know what I'm eating any more.
0:22:46 > 0:22:49Every element tastes nice, but the whole lot together is...
0:22:49 > 0:22:50I don't know where I stand.
0:22:50 > 0:22:52Yeah, the mousse tastes OK.
0:22:52 > 0:22:54Your pine nut caramel is undercooked.
0:22:54 > 0:22:58A few more degrees higher, it would not be as chewy as it is,
0:22:58 > 0:23:02and the ginseng, the first taste is just bitterness for me,
0:23:02 > 0:23:05and I just don't think they blend together very well,
0:23:05 > 0:23:08so I didn't enjoy eating this.
0:23:08 > 0:23:09I think you're too ambitious.
0:23:09 > 0:23:12I think you bite more than you can chew.
0:23:12 > 0:23:14Nevertheless, you're only halfway through,
0:23:14 > 0:23:17so you could make that all up with your live plating.
0:23:17 > 0:23:18Thank you, Paula.
0:23:36 > 0:23:39'After both teams disappointed with their buches,
0:23:39 > 0:23:42'everything now rests on the teams' second dessert.'
0:23:42 > 0:23:45Right, it's time for a little live plating.
0:23:45 > 0:23:48Laurian and team, you have three minutes,
0:23:48 > 0:23:51and your three minutes starts now.
0:23:56 > 0:23:59So, today we're bringing you a pear and mulled wine dessert
0:23:59 > 0:24:02to enjoy on a cold autumn day.
0:24:05 > 0:24:07I love that it's called live plating -
0:24:07 > 0:24:08there don't seem to be any plates.
0:24:08 > 0:24:10- LAUGHTER - Oh!
0:24:10 > 0:24:13MUSIC: Aria from Faust by Charles Gounod
0:24:45 > 0:24:46Oh, good lord.
0:24:48 > 0:24:52Chef, my highlight of this challenge is that when the three of you
0:24:52 > 0:24:56lift up the chocolate ball and put it down all together,
0:24:56 > 0:24:59and I can see that the bottoms break but the tops still remain.
0:24:59 > 0:25:01There is a classical order -
0:25:01 > 0:25:04everything has a place and every place has one thing.
0:25:04 > 0:25:08I really enjoyed the fact that every single one of you
0:25:08 > 0:25:10knew what they were doing.
0:25:10 > 0:25:12'Laurian's team are presenting
0:25:12 > 0:25:14'a poached pear and mulled wine dessert,
0:25:14 > 0:25:16'with a mulled wine reduction, a beetroot sponge,
0:25:16 > 0:25:19'orange and cinnamon pearls, and three chocolate spheres
0:25:19 > 0:25:23'filled with pear julienne, a spicy crumble and a pear mousse.'
0:25:23 > 0:25:26And how did you keep these intact while the rest of it smashed?
0:25:26 > 0:25:28Pure luck.
0:25:29 > 0:25:30Good answer.
0:25:31 > 0:25:34I really enjoy eating the pear mousse, the caramel,
0:25:34 > 0:25:36and then the julienne of pear over here.
0:25:36 > 0:25:40The mulled wine sauce, as it goes, I'm not too sure.
0:25:40 > 0:25:43Your microwave sponge, I really can't taste the beetroot.
0:25:43 > 0:25:46- Did you use a fresh beetroot? - No, we used a powdered beetroot.
0:25:46 > 0:25:50Well, I'd rather that you'd use a fresh beetroot and use the water.
0:25:50 > 0:25:53At least it is technically done perfectly.
0:25:53 > 0:25:55I'm a bit disappointed with the pears.
0:25:55 > 0:25:58The problem is I don't think you've picked the right pear.
0:25:58 > 0:26:00The little orange pearl brings a bit of freshness.
0:26:00 > 0:26:02I would have loved a little bit more kick.
0:26:02 > 0:26:04This part, I enjoyed the design.
0:26:04 > 0:26:06I didn't enjoy too much what was going on.
0:26:06 > 0:26:08There are some good things,
0:26:08 > 0:26:11and there are things which were not controlled as well,
0:26:11 > 0:26:13and there is definitely a style.
0:26:13 > 0:26:15Well done. Thank you very much.
0:26:15 > 0:26:16Thank you for your effort, yeah?
0:26:19 > 0:26:21All right, girls, let's smash this table now. All right?
0:26:30 > 0:26:33OK, let's put the entremets disaster to one side.
0:26:33 > 0:26:35This is your chance to redeem yourselves,
0:26:35 > 0:26:38and your time starts now.
0:26:38 > 0:26:40MUSIC: William Tell Overture by Gioachino Rossini
0:26:42 > 0:26:47So, we're bringing to you today a little apple crumble.
0:26:47 > 0:26:48I hope you enjoy it.
0:26:57 > 0:26:59Shall we set the table on fire?
0:27:13 > 0:27:14Whoops!
0:27:14 > 0:27:16I'm going to cook my sphere now.
0:27:31 > 0:27:32Enjoy.
0:27:35 > 0:27:37- Wow.- Well done.
0:27:40 > 0:27:42Cherish?
0:27:43 > 0:27:45- Hmm...- No? OK.- No.
0:27:45 > 0:27:47Very hard to please.
0:27:47 > 0:27:50Though I don't mind a little bit of legerete,
0:27:50 > 0:27:53a little bit of a swing, but it's all swing.
0:27:53 > 0:27:55Everything is all over the shop.
0:27:55 > 0:27:57This is chaos.
0:27:57 > 0:28:00Girls, I get a sense of panic - everything just thrown on the plate.
0:28:00 > 0:28:03For me, it's a mess. I don't know, what am I looking at?
0:28:03 > 0:28:05If I gave you, even, an example -
0:28:05 > 0:28:08those cremes brulees were meant to stand on the sable.
0:28:08 > 0:28:10They are not even caramelised correctly,
0:28:10 > 0:28:15- so that means here I'm going to have to eat raw demerara sugar.- Yeah.
0:28:15 > 0:28:18'Paula's team are presenting an apple crumble dessert
0:28:18 > 0:28:20'with cinnamon brulee, a Pink Lady compote,
0:28:20 > 0:28:23'toffee soy sauce, and a chocolate sphere
0:28:23 > 0:28:25'filled with a caramel and apple chocolate mousse.'
0:28:28 > 0:28:30BENOIT EXHALES
0:28:30 > 0:28:32The only thing I like about this apple crumble
0:28:32 > 0:28:33is the crunch on the apple.
0:28:33 > 0:28:35Does it excite me?
0:28:35 > 0:28:36Not really.
0:28:36 > 0:28:39Have you chosen a variety in particular, or you just took a...?
0:28:39 > 0:28:40Those are Pink Ladies.
0:28:40 > 0:28:43Well, they lack personality,
0:28:43 > 0:28:45and the caramel is bitter.
0:28:45 > 0:28:46So...
0:28:46 > 0:28:48- HE BLOWS A RASPBERRY - Excuse my French.
0:28:48 > 0:28:51Do other apples have more personality?
0:28:51 > 0:28:53There are many apples who can have great personalities,
0:28:53 > 0:28:54especially in this country.
0:28:54 > 0:28:57Those cremes brulees, the texture is great,
0:28:57 > 0:29:00but there's no caramelisation on the top,
0:29:00 > 0:29:01and the sable breton underneath,
0:29:01 > 0:29:07it hasn't got that fresh, buttery, crunchy texture I really love.
0:29:07 > 0:29:09You haven't enjoyed those three bits,
0:29:09 > 0:29:11but maybe something else on the table might...
0:29:11 > 0:29:14- HE COUGHS Oh, dear.- No.- No? OK.
0:29:14 > 0:29:16Spoke too soon.
0:29:16 > 0:29:20Girls, I love my soya sauce, but it just doesn't do it for me.
0:29:20 > 0:29:24The first taste is soya sauce, and followed up by the bitterness.
0:29:24 > 0:29:27It's really, really overpowering.
0:29:27 > 0:29:29So, do you want to try the centrepiece there?
0:29:34 > 0:29:36Surely you like that.
0:29:39 > 0:29:41That's the best part.
0:29:41 > 0:29:43- BENOIT EXHALES - You're taking the risks,
0:29:43 > 0:29:44but you need to be able to control it, you know?
0:29:44 > 0:29:48You're taking the bull by the horn and you're riding it.
0:29:48 > 0:29:51There is some great ideas there, but nothing is controlled.
0:29:54 > 0:29:57It looks like we're taking holidays earlier.
0:29:59 > 0:30:03Benoit and Cherish will now award each team a mark out of 20
0:30:03 > 0:30:06for their live-plated dessert and buches entremets.
0:30:06 > 0:30:08That's going to be tricky today.
0:30:08 > 0:30:11- I was very disappointed with both of the teams.- Yeah.
0:30:11 > 0:30:14Paula's team didn't even meet the brief.
0:30:14 > 0:30:16And Laurian scraped by.
0:30:16 > 0:30:18What about the live-plating dessert?
0:30:18 > 0:30:20It wasn't alive.
0:30:20 > 0:30:22There was no meaning.
0:30:22 > 0:30:24A total of 40 points are on offer,
0:30:24 > 0:30:28and a good score in this first challenge could prove a huge step
0:30:28 > 0:30:30towards making the grand final.
0:30:30 > 0:30:32Have you finished your deliberations?
0:30:32 > 0:30:33Yes, we have.
0:30:33 > 0:30:37Could I ask you, please, for the scores,
0:30:37 > 0:30:39starting with Laurian's team?
0:30:39 > 0:30:42You just scraped through with the buche challenge,
0:30:42 > 0:30:44and you have a very classical approach
0:30:44 > 0:30:46on your live-plating dessert.
0:30:46 > 0:30:49For those reasons, I'm awarding you 11 out of 20.
0:30:49 > 0:30:51The highlight was your chocolate sphere.
0:30:51 > 0:30:56However, I was a little bit disappointed with your entremets.
0:30:56 > 0:30:58For that, I award you nine.
0:30:58 > 0:31:03Bringing you the total of 20 out of a possible 40 points.
0:31:03 > 0:31:05And now Paula's team, Benoit.
0:31:05 > 0:31:10You possibly have been too ambitious with your buche challenge,
0:31:10 > 0:31:13and, for me, you lost control completely with your live plating.
0:31:13 > 0:31:17For this reason, I am awarding you seven.
0:31:17 > 0:31:20You did not meet the brief for your entremets,
0:31:20 > 0:31:23and, as for your live-plating dessert,
0:31:23 > 0:31:27it was lifeless, uninteresting, and it was boring.
0:31:27 > 0:31:31For that, I am awarding you five.
0:31:31 > 0:31:34Which gives you a total of 12 points out of a possible 40,
0:31:34 > 0:31:37which means it's Laurian's team that is in first place
0:31:37 > 0:31:40and Paula's team are currently not in first place,
0:31:40 > 0:31:42but don't lose heart,
0:31:42 > 0:31:44because tomorrow's sugary Showpiece Challenge
0:31:44 > 0:31:46could reverse those placings.
0:31:46 > 0:31:49Well done, and we'll see you tomorrow.
0:31:49 > 0:31:51It was one of the toughest challenges we've done.
0:31:51 > 0:31:54Despite the fact that we've got eight points' lead,
0:31:54 > 0:31:56it doesn't give us confidence.
0:31:56 > 0:31:58Everything can go wrong with the Showpiece.
0:31:58 > 0:32:00That was, absolutely, disaster.
0:32:00 > 0:32:03Our spirits are broken in pieces now.
0:32:03 > 0:32:06We're just going to have to breathe, have a coffee,
0:32:06 > 0:32:09and try to pull off the next challenge.
0:32:12 > 0:32:14With a place in the final at stake,
0:32:14 > 0:32:16tomorrow's Showpiece is the most important challenge
0:32:16 > 0:32:19Paula and Laurian have so far faced,
0:32:19 > 0:32:21and, after a disappointing first day,
0:32:21 > 0:32:24every minute of the golden hour is crucial.
0:32:24 > 0:32:26It wasn't the best day at the office,
0:32:26 > 0:32:27let's be honest about it,
0:32:27 > 0:32:31but we know the two teams there are winners.
0:32:31 > 0:32:34We were expecting more wow, drama.
0:32:34 > 0:32:37But how wrong did Paula's team get it?
0:32:37 > 0:32:40Eight points - do you think they can turn it around?
0:32:40 > 0:32:43I believe they can still catch up.
0:32:43 > 0:32:47It's hard, but Paula can still bring her little je ne sais quoi
0:32:47 > 0:32:49to the table and make it work.
0:32:49 > 0:32:50You never know.
0:32:56 > 0:32:58That's fine - we have two of each colour.
0:32:58 > 0:32:59It's fine. It's fun.
0:32:59 > 0:33:01- Deux.- Ooh.
0:33:28 > 0:33:29Morning, chefs.
0:33:29 > 0:33:32Welcome back for what the Swedish band Europe
0:33:32 > 0:33:34called The Final Countdown.
0:33:34 > 0:33:36Round here, it's known as the Showpiece Challenge.
0:33:36 > 0:33:38I'll let the judges explain. Cherish?
0:33:38 > 0:33:41We would like you to make a sugar Showpiece
0:33:41 > 0:33:44with a theme around jungle paradise.
0:33:44 > 0:33:48We are expecting bright colour, tropical flowers, exotic flavour.
0:33:48 > 0:33:50Good luck, chefs.
0:33:50 > 0:33:53Thank you. Benoit, any more salient points?
0:33:53 > 0:33:54Yes, plenty.
0:33:54 > 0:33:55Oh, dear.
0:33:55 > 0:34:00We would like you to incorporate 40 fudge, 40 marzipan,
0:34:00 > 0:34:05and 40 rolled raw pates de fruits confections into your design.
0:34:05 > 0:34:07It is your last chance to impress us.
0:34:07 > 0:34:10Teams, you had one hour's preparation last night.
0:34:10 > 0:34:12You have three hours remaining.
0:34:12 > 0:34:14That surely can't be enough.
0:34:14 > 0:34:15There are 60 points available,
0:34:15 > 0:34:17which, frankly, seems laughable,
0:34:17 > 0:34:20and your time starts now.
0:34:21 > 0:34:23Let's go, girls.
0:34:23 > 0:34:25Sugarwork is my passion,
0:34:25 > 0:34:28and jungle paradise is the perfect theme.
0:34:28 > 0:34:32It's full of flowers, colours, life...
0:34:32 > 0:34:34I want it to be mega. I want it to be spectacular.
0:34:34 > 0:34:36I want it to be magnificent.
0:34:36 > 0:34:41We want to see how creative, how innovative, how bold they are,
0:34:41 > 0:34:45and, of course, the technical skill of sugar is so critical.
0:34:45 > 0:34:46This one's going to be very thick.
0:34:47 > 0:34:50We want also 120 confections -
0:34:50 > 0:34:53all of these are really basic recipes in our kitchen.
0:34:53 > 0:34:56We would like them to push them a notch up
0:34:56 > 0:34:58and impress us with beautiful flavours,
0:34:58 > 0:35:00neatness and regularity.
0:35:00 > 0:35:04The crucial thing for pate de fruits is to get your temperature correct,
0:35:04 > 0:35:06inject flavour into the marzipan,
0:35:06 > 0:35:08and if you undercook, your fudge will not set.
0:35:08 > 0:35:10Be careful with this, it's hot.
0:35:10 > 0:35:14I would like them give me the most beautiful, scrumptious sweet
0:35:14 > 0:35:16I've ever tasted before,
0:35:16 > 0:35:18so, chefs, do not disappoint me.
0:35:18 > 0:35:21Texture will be crucial in this challenge,
0:35:21 > 0:35:24so the teams will be marked down if their fudge isn't crumbly,
0:35:24 > 0:35:26their marzipan isn't smooth,
0:35:26 > 0:35:29and their pates de fruits doesn't melt in the judges' mouths...
0:35:32 > 0:35:36..and they must all tie in perfectly with the jungle paradise theme
0:35:36 > 0:35:38of their sugar Showpiece displays.
0:35:38 > 0:35:41- Everything OK, girls? - Yes, yes, all good.
0:35:41 > 0:35:42- And you?- Yeah.
0:35:42 > 0:35:45Trailing for only the second time in the competition,
0:35:45 > 0:35:48this Showpiece Challenge will be a new test for Paula's team.
0:35:48 > 0:35:51The sugarwork, for my team, is something completely new.
0:35:51 > 0:35:55This is going to be our very first Showpiece in sugar, ever.
0:35:55 > 0:35:57It starts with the mould of the things
0:35:57 > 0:35:58that we've been casting yesterday.
0:35:58 > 0:36:02This is one of the spheres that goes in our structure.
0:36:02 > 0:36:05Ah-hah. We have an explosion. There we go.
0:36:05 > 0:36:07The confectionaries... Gimena is in charge of them.
0:36:07 > 0:36:10Ji Sun and I, we are doing the Showpiece.
0:36:11 > 0:36:15As usual, I'm the builder and Ji Sun is the artist.
0:36:15 > 0:36:20We're making orchids and jungle creatures to go in our piece.
0:36:20 > 0:36:23Paula's orchids will sprout from the branches of a jungle tree,
0:36:23 > 0:36:26at the base of which will sit Earl Grey fudge,
0:36:26 > 0:36:28individually wrapped in edible paper,
0:36:28 > 0:36:31blood orange pates de fruits and kirsch-flavoured marzipan cherries.
0:36:41 > 0:36:43No, you can put some more if you want to.
0:36:43 > 0:36:44It's quite mild.
0:36:44 > 0:36:47Well, I'm not very experienced with sugarwork,
0:36:47 > 0:36:49but, then, the two guys are a lot better.
0:36:49 > 0:36:50Jeremy's doing all the flowers,
0:36:50 > 0:36:53and then Thibault is the one who's doing the construction.
0:36:55 > 0:36:57I'm just doing a little confectionery.
0:36:57 > 0:36:58I'm making the fudge now.
0:37:00 > 0:37:01I'm struggling with the glucose in it.
0:37:01 > 0:37:05The sugar Showpiece is more like an Indonesian jungle.
0:37:05 > 0:37:08As we were looking at the pictures, we saw all the different layers of
0:37:08 > 0:37:10the waters in the rivers, and things like that,
0:37:10 > 0:37:13and the trees, so that's what we based it on.
0:37:13 > 0:37:17Laurian's waterfall will flow from the base of a spider-infested tree,
0:37:17 > 0:37:19at the bottom of which will sit
0:37:19 > 0:37:21a dark chocolate and cocoa nib fudge,
0:37:21 > 0:37:23kiwi and apple pates de fruits
0:37:23 > 0:37:27and pistachio and orange blossom marzipan flowers.
0:37:27 > 0:37:28- Morning.- Good morning.
0:37:28 > 0:37:29How are we doing today?
0:37:29 > 0:37:32We've, kind of, cleared our minds for what happened yesterday
0:37:32 > 0:37:35and then we've done a lot of prep last night in the golden hour.
0:37:35 > 0:37:38We did the marzipan and the kiwi pates de fruits,
0:37:38 > 0:37:39to rest overnight.
0:37:39 > 0:37:41Do you think the texture is right?
0:37:41 > 0:37:43That's the texture we were, kind of, looking for.
0:37:43 > 0:37:46I haven't done much fudge in the past, so...
0:37:46 > 0:37:47What have you done to it?
0:37:47 > 0:37:50We've done a chocolate and ginger fudge with cocoa nibs inside.
0:37:50 > 0:37:54But that may change it - a slightly gritty kind of texture of the fudge?
0:37:54 > 0:37:57- Yeah, it's more like a...frudge. - A frudge?
0:37:57 > 0:37:58Yeah, a French fudge.
0:37:59 > 0:38:02So, yesterday we cooked two types of sugar.
0:38:02 > 0:38:04One is the casting one, the pouring one,
0:38:04 > 0:38:05and now we have the pulling one.
0:38:05 > 0:38:07Pulled sugar must be boiled to a temperature
0:38:07 > 0:38:09of 160 degrees centigrade...
0:38:09 > 0:38:12BLEEP
0:38:12 > 0:38:14..before being worked by hand.
0:38:14 > 0:38:16So now I'm cooling down the sugar.
0:38:16 > 0:38:18At the beginning I couldn't touch it,
0:38:18 > 0:38:20but now it's better.
0:38:22 > 0:38:23Oui.
0:38:23 > 0:38:26How does it feel?
0:38:26 > 0:38:28Let's cool it down quite fast.
0:38:28 > 0:38:30When you're pulling the sugar, you're adding air,
0:38:30 > 0:38:33so that's why the colour fades, but also it gets shinier.
0:38:33 > 0:38:35That's the effect you want for the flowers.
0:38:35 > 0:38:37I'm making two flowers.
0:38:37 > 0:38:40One is pink and the second one is purple,
0:38:40 > 0:38:41but it's going to be similar.
0:38:41 > 0:38:44I was not very confident. I didn't sleep very well.
0:38:44 > 0:38:48While Jeremy crafts his flower meticulously by hand,
0:38:48 > 0:38:51Paula is about to unleash a jungle beast.
0:38:51 > 0:38:54Ji Sun sculpted a chameleon head in clay,
0:38:54 > 0:38:57and then we made our mould from her original,
0:38:57 > 0:38:59so let's see how the mould came out.
0:39:03 > 0:39:05Looks good!
0:39:05 > 0:39:06Ji, this is your baby.
0:39:06 > 0:39:07Well done.
0:39:07 > 0:39:09It came out!
0:39:09 > 0:39:11Does it have a name, the chameleon?
0:39:11 > 0:39:12Angus.
0:39:12 > 0:39:15You will be eating a little butterfly that's passing by.
0:39:15 > 0:39:17- Because that happens in the jungle. - Yes, it happens.- Yeah.
0:39:17 > 0:39:18And we've got a frog there?
0:39:18 > 0:39:20That's poison-y, careful.
0:39:20 > 0:39:22- It's a poisonous frog? - Yeah, it's very dangerous.
0:39:22 > 0:39:24Do you live anywhere near the jungle in Brazil?
0:39:24 > 0:39:26I'm from Sao Paulo, not very close to the jungle,
0:39:26 > 0:39:27but closer than anyone here, so...
0:39:27 > 0:39:29Exactly, and I'm from Surrey,
0:39:29 > 0:39:31so there's very little jungle around there, yeah.
0:39:31 > 0:39:34- It's looking very good so far, I have to say.- Thank you.
0:39:34 > 0:39:37Whilst perfecting intricate sugarwork,
0:39:37 > 0:39:39the teams also have to juggle the creation of yet another
0:39:39 > 0:39:42high-maintenance element for their showpieces.
0:39:42 > 0:39:45For the fudge, we've got 70% dark chocolate.
0:39:45 > 0:39:48It's going to take away a little bit more of that sweetness.
0:39:48 > 0:39:51Unless fudge is stirred continuously whilst being heated
0:39:51 > 0:39:55to precisely 160 degrees centigrade before setting,
0:39:55 > 0:39:58it will never achieve the classic crumbly texture
0:39:58 > 0:40:00that the judges will be looking for.
0:40:00 > 0:40:04We are doing Earl Grey and dark chocolate fudge,
0:40:04 > 0:40:06so we're going to wrap it.
0:40:06 > 0:40:08We have a Japanese ingredient and it's like an edible plastic,
0:40:08 > 0:40:11and it's like you have a sweet that is wrapped but you don't need to
0:40:11 > 0:40:14unwrap to eat, you can just...go for it.
0:40:19 > 0:40:21Going to need to put in the fridge.
0:40:23 > 0:40:26I think you should put the fudge in the fridge.
0:40:26 > 0:40:29Yeah, I'm going to do that in a bit.
0:40:29 > 0:40:31But Laurian isn't just juggling fudge -
0:40:31 > 0:40:35he also has to shape the marzipan he prepared in yesterday's golden hour.
0:40:35 > 0:40:38It's going to look like a little exotic flower.
0:40:38 > 0:40:39It's a bit intricate,
0:40:39 > 0:40:42probably better to do one in no rush for time.
0:40:42 > 0:40:44Today is a lot more focused.
0:40:44 > 0:40:49It's been a bit hard at home, especially with my two young kids.
0:40:49 > 0:40:51I've got my son, who's a three-year-old,
0:40:51 > 0:40:54and he's not really liking me going for the competition,
0:40:54 > 0:40:56but the other day I said Papa was winning,
0:40:56 > 0:40:59so he just kind of went behind it.
0:40:59 > 0:41:01So it's good.
0:41:05 > 0:41:07How's the pate de fruits? It's boiling.
0:41:08 > 0:41:09For the pate de fruits,
0:41:09 > 0:41:13what you're looking for is a very clear and very thin paste.
0:41:13 > 0:41:15And once it's cooked, it sets super quick.
0:41:15 > 0:41:17We want to spread in the frame perfectly.
0:41:17 > 0:41:21Sometimes it can be tricky, if it's too cold or it sets too fast.
0:41:21 > 0:41:22I'm going to need help now.
0:41:24 > 0:41:26No, please. Go, go, go, go.
0:41:26 > 0:41:28No, no! No!
0:41:31 > 0:41:32Please, quick, quick!
0:41:34 > 0:41:36No, I need to make fresh.
0:41:39 > 0:41:40No!
0:41:41 > 0:41:44No, I need to make again.
0:41:44 > 0:41:45So, we couldn't get the perfect spread,
0:41:45 > 0:41:47so Gimena wanted to make it again.
0:41:50 > 0:41:52Starting again
0:41:52 > 0:41:53isn't really an option
0:41:53 > 0:41:55for Thibault's sugarwork bamboo.
0:42:02 > 0:42:05It took all night to set and there simply isn't enough time
0:42:05 > 0:42:07to make any more.
0:42:08 > 0:42:11I'm just trying to take out the sugar from the pipes.
0:42:14 > 0:42:15Quite hard.
0:42:24 > 0:42:28We trained with a bigger tube and it came out really easily,
0:42:28 > 0:42:31but we thought it was a bit too big.
0:42:31 > 0:42:33Doesn't really help to try something new on the day.
0:42:35 > 0:42:37The strategy, if we get to the final,
0:42:37 > 0:42:38don't do tubes.
0:42:38 > 0:42:40It's not a good idea.
0:42:46 > 0:42:48This is why I don't get involved with sugar.
0:42:49 > 0:42:51I'll go back to my flowers.
0:42:53 > 0:42:56Teams, you are exactly halfway through,
0:42:56 > 0:42:58so you have 90 minutes left.
0:42:58 > 0:43:01Having struggled with her pate de fruits,
0:43:01 > 0:43:03things aren't getting any easier for Gimena.
0:43:08 > 0:43:11Do you think you can manage or we have to make it again?
0:43:11 > 0:43:13Have no time, right?
0:43:13 > 0:43:15See if you work in your hands, you can still put it together.
0:43:15 > 0:43:21The dough we made is slightly wet, more than we did for practices.
0:43:21 > 0:43:24I think it's just going to have time to dry a little bit out.
0:43:24 > 0:43:27Paula's team, it looks like they have
0:43:27 > 0:43:29a little problem with the confection.
0:43:29 > 0:43:31Not little, big problem.
0:43:31 > 0:43:34The marzipan is not smooth and very oily.
0:43:34 > 0:43:36I don't think the recipe is correct.
0:43:36 > 0:43:38The fudge is clearly too soft.
0:43:38 > 0:43:40The potential redemption is the blood orange pates de fruits,
0:43:40 > 0:43:42which they struggled to cook...
0:43:42 > 0:43:44Yeah, I think they did it two times as long.
0:43:44 > 0:43:46But on the other hand, they may have something
0:43:46 > 0:43:48quite interesting with their presentation.
0:43:48 > 0:43:50They've actually pulled all the stops in sugar
0:43:50 > 0:43:52to try and impress us.
0:43:52 > 0:43:56This is a sugar mix and you spread over your mat and you bake.
0:43:56 > 0:43:58This chameleon is going to have his tongue out and he's maybe
0:43:58 > 0:44:00grabbing a butterfly that's just passing around.
0:44:04 > 0:44:08Jeremy is just putting some beautiful petals,
0:44:08 > 0:44:10and it's not that it's a lot of work, but I'm loving it.
0:44:10 > 0:44:14The problem is, focus all your energy into one little thing,
0:44:14 > 0:44:16you need many of those things to make big things.
0:44:27 > 0:44:29It's the moment of truth
0:44:29 > 0:44:31for Gimena's second attempt at pate de fruits.
0:44:31 > 0:44:34OK, I'm going to need help. Ji Sun?
0:44:39 > 0:44:40- OK?- Yeah.
0:44:44 > 0:44:45Thank you.
0:44:51 > 0:44:52- Is it all right?- Yeah.
0:44:54 > 0:44:58Guys, you've got one hour left. Just 60 minutes left now.
0:44:58 > 0:44:59One hour, one hour.
0:44:59 > 0:45:01- One hour to go, guys.- Yeah.
0:45:01 > 0:45:04Right, I'll start now to build this structure.
0:45:04 > 0:45:07Ji, could you have a look for me at that?
0:45:07 > 0:45:09Yeah.
0:45:09 > 0:45:11- Is it straight?- Yeah, it's straight.
0:45:11 > 0:45:13Guys, I need your help, quickly.
0:45:22 > 0:45:25We can start spreading our flowers and the small work.
0:45:29 > 0:45:31I have to blowtorch it for the shine,
0:45:31 > 0:45:34and you can see lots of traces from the mat.
0:45:34 > 0:45:37You can't stay on the same spot every time,
0:45:37 > 0:45:39otherwise your sugar will break.
0:45:39 > 0:45:41I'm rolling the pate de fruits.
0:45:41 > 0:45:43It seems like he's done a good job overnight
0:45:43 > 0:45:44to just get it to dry out as well.
0:45:44 > 0:45:47You want something which is a little bit firm
0:45:47 > 0:45:48but then to melt in your mouth.
0:45:48 > 0:45:52The pates de fruits, now she's going to portion and we roll it.
0:45:52 > 0:45:55As soon as we roll it, we're going to dust of sugar.
0:45:55 > 0:45:57Slightly under?
0:45:57 > 0:45:59Or this is what you wanted?
0:46:06 > 0:46:08She's not perfect, but she's fine.
0:46:10 > 0:46:15Jeremy's flower is really beautiful, so I wanted to just...
0:46:15 > 0:46:16It'll be the first thing you see.
0:46:18 > 0:46:22Ji, lovely centre, love the little detail. Very nice.
0:46:22 > 0:46:24I'm making a mygale...
0:46:24 > 0:46:27A tarantula, those big spiders from the jungle.
0:46:27 > 0:46:29We talked about it last night
0:46:29 > 0:46:32and Jeremy just had a look on the internet.
0:46:37 > 0:46:40- Are you all right there? - Just saying hello to Angus.- OK.
0:47:04 > 0:47:07- So, how long have we got? - 15 minutes to go now,
0:47:07 > 0:47:08just 15 minutes.
0:47:12 > 0:47:1415 minutes. We can move now to the table.
0:47:14 > 0:47:17- Let's do it. - Where can I make a hold, here?
0:47:18 > 0:47:21One hand underneath, you hold this structure.
0:47:25 > 0:47:27- Erm...- Just underneath.
0:47:27 > 0:47:29It's OK.
0:47:36 > 0:47:37Help.
0:47:39 > 0:47:40Yeah, done.
0:47:43 > 0:47:44OK.
0:47:47 > 0:47:48Let's start plating up.
0:47:51 > 0:47:52Careful where you walk, girls.
0:48:01 > 0:48:02Which one was that?
0:48:06 > 0:48:08We're running out of time.
0:48:16 > 0:48:19Two minutes to finish your jungles.
0:48:19 > 0:48:22- Give colour to the chameleon. - We've done, we've done, we've done.
0:48:27 > 0:48:28Clear, clear. Everything.
0:48:37 > 0:48:38That's it, guys.
0:48:40 > 0:48:42Time is up.
0:48:42 > 0:48:46Please step away from your sugary jungles.
0:48:54 > 0:48:56That's it.
0:49:08 > 0:49:12240 exotically flavoured confections
0:49:12 > 0:49:16and two stunning jungle-themed sugar showpieces
0:49:16 > 0:49:17made in just four hours.
0:49:26 > 0:49:29The ball, super big ball.
0:49:29 > 0:49:32It's time for the judging now, so let's begin with Laurian's team.
0:49:49 > 0:49:53I really love the idea that you bring another flower.
0:49:53 > 0:49:57Having said that, started doing one nice large one,
0:49:57 > 0:49:58which takes a lot of work,
0:49:58 > 0:50:02and a very small leaf, which takes little work.
0:50:02 > 0:50:03It is a quick competition,
0:50:03 > 0:50:06so therefore you need to bring volume very efficiently.
0:50:06 > 0:50:08Now, I would have wished, perhaps,
0:50:08 > 0:50:11to have larger leaves to match your large flower.
0:50:11 > 0:50:14That will help fill up the blanks within your piece,
0:50:14 > 0:50:17gives a lot more elegance, and not much more work.
0:50:17 > 0:50:19It's missing something.
0:50:19 > 0:50:21Though I know that you made your spider last-minute,
0:50:21 > 0:50:24I was hoping that you'd pull a little bit of sugar
0:50:24 > 0:50:26so that you make string of spider web,
0:50:26 > 0:50:30so create a little bit more drama in your waterfall.
0:50:30 > 0:50:32It looks more like a crystal ball to me.
0:50:32 > 0:50:36Could you please explain to us why some is open and some is closed?
0:50:36 > 0:50:39The marzipan started breaking the petals.
0:50:39 > 0:50:41Not all the flowers open at the same time.
0:50:41 > 0:50:43- Exactly, that's the real reason. - He's making it up.
0:50:43 > 0:50:47I like the fact that you guys are so adaptable as a team.
0:50:47 > 0:50:49Should we talk about the presentation?
0:50:49 > 0:50:52Fudge needs to be very nicely cut -
0:50:52 > 0:50:56it is actually a very inconsistent and not precise at all.
0:50:56 > 0:50:59It's quite nice to see that the seed of the kiwi
0:50:59 > 0:51:00is in the pates de fruits.
0:51:00 > 0:51:01Is that sophisticated enough?
0:51:01 > 0:51:04You could argue you wish you could have had done something else
0:51:04 > 0:51:06and perhaps not use a toothpick.
0:51:06 > 0:51:08Round, as you see.
0:51:10 > 0:51:12- OK, shall we try?- Yes, please.
0:51:22 > 0:51:23Lovely textures.
0:51:23 > 0:51:25For me, the coating of the sugar is not necessary
0:51:25 > 0:51:27because it's naturally quite sweet already.
0:51:27 > 0:51:30But the key element, the kiwi, is not there.
0:51:30 > 0:51:33I have to disagree with you.
0:51:33 > 0:51:34When you eat the kiwi,
0:51:34 > 0:51:39you have this ticklish kind of sensation on your taste buds.
0:51:39 > 0:51:41This is what I get and I actually quite like it.
0:51:50 > 0:51:54If I blindfold and eat, I'd be very happy eating this.
0:51:54 > 0:51:57The chocolate that you chose blends very well,
0:51:57 > 0:52:00and then the crunch on the inside, I really enjoy eating that.
0:52:00 > 0:52:04Personally, I'm not overly keen on the taste of your fudge.
0:52:04 > 0:52:07The cocoa nibs inside, when you crack through it,
0:52:07 > 0:52:11it stays and stays, so that you finish with the fudge,
0:52:11 > 0:52:13you still have bits of the cocoa nib.
0:52:17 > 0:52:18Mmm-mmm-mmm.
0:52:18 > 0:52:22The flavour of the orange blossom is pleasant. Not too strong.
0:52:22 > 0:52:24I really think it's a good marzipan.
0:52:24 > 0:52:28I quite like the idea of making it into a flower.
0:52:28 > 0:52:29It's just a bit dry.
0:52:38 > 0:52:39- That was- BLEEP.
0:52:57 > 0:52:58I think it's beautiful.
0:52:58 > 0:53:00If you had to take a little postcard of
0:53:00 > 0:53:04a corner of the Brazilian jungle, then you brought it to us.
0:53:04 > 0:53:07And I really like that little fellow there, the chameleon.
0:53:07 > 0:53:12And a little butterfly. There is a little bit of a story.
0:53:12 > 0:53:14You've made movement, you've brought life to it.
0:53:14 > 0:53:17Technically, you would wish that some of the flowers would be
0:53:17 > 0:53:19a little bit more worked on,
0:53:19 > 0:53:22a little bit more finesse in some of the petals, but this is academic.
0:53:22 > 0:53:25I think you did very well and I'll tell you what, I really,
0:53:25 > 0:53:28- really like the poison frog over there.- The poison frog?
0:53:28 > 0:53:31It looks freaky. It's, like, staring at me.
0:53:32 > 0:53:35- It brings a little bit of fun. - Let's move on, shall we?
0:53:35 > 0:53:38This is where the perhaps not so positive starts,
0:53:38 > 0:53:41- and I'm looking at you, Gimena. - Yeah, I know.
0:53:41 > 0:53:43There is clearly an issue on every single one of them
0:53:43 > 0:53:46as far as the presentation is concerned.
0:53:46 > 0:53:50If this looks like a cherry, it's pretty rough.
0:53:50 > 0:53:52It looks pretty dry as well.
0:53:52 > 0:53:54I think it's lucky that we got some paper,
0:53:54 > 0:53:57otherwise it would be all over the plate.
0:53:57 > 0:54:00And I struggle still to grab the pates de fruits.
0:54:00 > 0:54:03You can see that the sugar's actually melted.
0:54:03 > 0:54:05If you cook your pate de fruits perfectly,
0:54:05 > 0:54:07this should not be happening.
0:54:07 > 0:54:10We ask for consistency and precision,
0:54:10 > 0:54:11but I can't see it over here.
0:54:19 > 0:54:22I like the blood orange flavour. Nice and fresh.
0:54:22 > 0:54:25The texture is lovely because it's undercooked,
0:54:25 > 0:54:27so it melts in your mouth.
0:54:27 > 0:54:29As far as flavour is concerned, it's quite nice.
0:54:29 > 0:54:31It's just too mushy on my palate.
0:54:31 > 0:54:32All right, next.
0:54:40 > 0:54:44It is not the most pleasant marzipan I've had in my life.
0:54:44 > 0:54:47I've got that little kick of kirsch element in there,
0:54:47 > 0:54:49but the texture is not great.
0:54:49 > 0:54:53You've got all that non-stable fat of the almond,
0:54:53 > 0:54:56which goes into your mouth and it's not pleasant.
0:54:56 > 0:54:58You eat with your eye.
0:54:58 > 0:55:00That is asking me not to eat me.
0:55:00 > 0:55:03The oil just ooze out. I've really lost my appetite.
0:55:15 > 0:55:17I love my Earl Grey fudge,
0:55:17 > 0:55:20I was so looking forward to eat this,
0:55:20 > 0:55:24but I just could not pick up any Earl Grey in there.
0:55:24 > 0:55:25Disappointment for me.
0:55:25 > 0:55:28I think the sweetness level is quite pleasant.
0:55:28 > 0:55:29The texture, it's undercooked.
0:55:29 > 0:55:32It's our most you are having a different experience altogether.
0:55:32 > 0:55:35Put that kind of feeling in a different kind of confection,
0:55:35 > 0:55:37it might actually work.
0:55:37 > 0:55:39As a fudge, it's not a texture I was looking for.
0:55:45 > 0:55:46Sorry.
0:55:46 > 0:55:48Shh!
0:55:48 > 0:55:5160 points are on offer for the showpiece.
0:55:51 > 0:55:53Once added to the scores for the first challenge,
0:55:53 > 0:55:56the team with the highest overall tally out of 100
0:55:56 > 0:55:59will be through to the grand final.
0:56:00 > 0:56:01The scores are in.
0:56:01 > 0:56:04Unfortunately, only one team can go through to the final,
0:56:04 > 0:56:06so good luck to you both.
0:56:07 > 0:56:10In no particular order,
0:56:10 > 0:56:13Paula's team, the judges awarded you
0:56:13 > 0:56:1632 points out of 60,
0:56:16 > 0:56:20giving you a combined total of 44 out of 100.
0:56:21 > 0:56:23And Laurian's team...
0:56:24 > 0:56:26..the judges awarded you...
0:56:31 > 0:56:35..35 points, giving you a combined total of 55 out of 100,
0:56:35 > 0:56:38which means that it's Laurian's team that goes through to the final.
0:56:38 > 0:56:40Congratulations.
0:56:41 > 0:56:43And condolences to Paula's team.
0:56:43 > 0:56:45- Come on, girls.- Well done.
0:56:45 > 0:56:49- Thank you very much. - Congratulations on getting this far.
0:56:49 > 0:56:51I'm really surprised we got this far.
0:56:51 > 0:56:53We did amazing.
0:56:53 > 0:56:56I'm so proud of my girls, I'm super happy with everything we did.
0:56:56 > 0:56:58We're going to miss you guys.
0:56:58 > 0:57:02- And next year, I think they're going to get in again.- No!- No way.
0:57:02 > 0:57:06One of you will have to be the next captain because I'm retiring,
0:57:06 > 0:57:09I'm retiring, I'm not captain any more.
0:57:09 > 0:57:10The pink team!
0:57:10 > 0:57:13Allez pink team, allez pink team!
0:57:13 > 0:57:14Bon, allez.
0:57:14 > 0:57:17I personally miss my kids, miss my wife and it's...
0:57:17 > 0:57:19But then suddenly it makes it all worth it,
0:57:19 > 0:57:22because we're in the final and this is...
0:57:22 > 0:57:24At least it was all the effort for something.
0:57:37 > 0:57:40Just the three guys, we just enjoy what we're doing.
0:57:47 > 0:57:50So, the end is in sight, and what a clash of giants
0:57:50 > 0:57:53the final promises to be, with Laurian's French dragons
0:57:53 > 0:57:55taking on Liam's military boys
0:57:55 > 0:57:58in an epic two-day France versus England tussle
0:57:58 > 0:58:03to decide who will become the creme de la creme de 2017.
0:58:03 > 0:58:06As for Paula's team, what can one do
0:58:06 > 0:58:08other than offer condolences, sympathies
0:58:08 > 0:58:10and a lift to the station?
0:58:10 > 0:58:12We'll see you next week for the final.
0:58:12 > 0:58:13Bye for now.
0:58:14 > 0:58:15Next time...
0:58:15 > 0:58:18It is time now to reveal the winner.
0:58:18 > 0:58:19Let's do it, boys, yeah?
0:58:19 > 0:58:21If you'd like to step forward.
0:58:23 > 0:58:24It was incredibly close.
0:58:24 > 0:58:26It looks amazing.
0:58:26 > 0:58:28This is what our final is about.
0:58:30 > 0:58:35The winner of Bake Off Creme De La Creme is...
0:58:40 > 0:58:41- BLEEP- my life.