0:00:02 > 0:00:03Welcome to Bake Off Creme De La Creme,
0:00:03 > 0:00:06where the hunt for Britain's best pastry chefs is drawing to
0:00:06 > 0:00:10the dramatic conclusion experts so widely predicted -
0:00:10 > 0:00:11the final.
0:00:11 > 0:00:12Right from the outset,
0:00:12 > 0:00:15this competition has been incredibly hard-fought,
0:00:15 > 0:00:19intensely demanding and above all absolutely delicious,
0:00:19 > 0:00:21and now, nine weeks and two-and-a-half stone later,
0:00:21 > 0:00:25I'm here to tell you that the final is between England and France.
0:00:25 > 0:00:28Now, ironically, not 20 miles from here,
0:00:28 > 0:00:32the famous Battle of Hastings was fought in 1066,
0:00:32 > 0:00:35but today in the Creme De La Creme kitchens,
0:00:35 > 0:00:37there's a far more important battle taking place between
0:00:37 > 0:00:42Liam's military boys of England and Laurian's French dragons -
0:00:42 > 0:00:45a battle that will surely be referred to in future by historians
0:00:45 > 0:00:47as the Battle of Tastings.
0:00:47 > 0:00:49So, who will be the conquerors?
0:00:49 > 0:00:51Only Benoit and Cherish can decide.
0:00:53 > 0:00:56The journey to the final has been a punishing one...
0:00:56 > 0:00:57We're not going to get it done.
0:00:57 > 0:00:59..and the heats saw many fine chefs...
0:00:59 > 0:01:01It's really beautiful.
0:01:01 > 0:01:03..capable of extraordinary work...
0:01:03 > 0:01:05It is exquisite.
0:01:05 > 0:01:09..fall along the way.
0:01:09 > 0:01:11- For the oven!- Eclairs.
0:01:14 > 0:01:16Did you have any filling in there?
0:01:16 > 0:01:19- We could do with a bit of luck right now. Oh,- BLEEP!
0:01:19 > 0:01:22The semifinals saw the fiercest fighting yet...
0:01:22 > 0:01:24- Don't slow down, guys. - Finish, finish, finish.
0:01:24 > 0:01:26God, this is disgusting.
0:01:27 > 0:01:31..and the most stunning creations the competition has ever seen.
0:01:31 > 0:01:32This is what we live for, right?
0:01:32 > 0:01:34'But Paula's team and Reece's team...'
0:01:34 > 0:01:35- Thank you very much.- Well done.
0:01:35 > 0:01:39'..were sadly dealt the killer blow.'
0:01:39 > 0:01:43Now it's the final, and Laurian and Liam will lead their teams...
0:01:43 > 0:01:45- Let's do it.- ..one last time.
0:01:45 > 0:01:47We're going to smash this. Give it everything.
0:02:20 > 0:02:24So, having endured eight brutal challenges along the way,
0:02:24 > 0:02:27just one single epic two-day challenge remains,
0:02:27 > 0:02:31at the end of which both our teams will have to serve their patisseries
0:02:31 > 0:02:35at a party hosted by their Lord and Ladyships Gage.
0:02:35 > 0:02:39The winner will then be announced to all of the guests -
0:02:39 > 0:02:42including friends, families and former competitors -
0:02:42 > 0:02:44right here in the Great Hall,
0:02:44 > 0:02:47a magnificent room, without which
0:02:47 > 0:02:50we'd all be extremely cold and suspended in mid-air.
0:02:50 > 0:02:53As for the single, epic two-day challenge,
0:02:53 > 0:02:56it will be just how our judges like it -
0:02:56 > 0:02:58impossible.
0:02:58 > 0:03:00For us, it's about pushing ourselves.
0:03:00 > 0:03:02I think the passion we've got for the profession
0:03:02 > 0:03:04is the biggest weapon we've got.
0:03:04 > 0:03:06If we can get it right on the day,
0:03:06 > 0:03:08then hopefully we can be rewarded at the end of it.
0:03:08 > 0:03:11As long as we can stand there proud behind what we produce,
0:03:11 > 0:03:13everything else is up to the judges.
0:03:20 > 0:03:22Welcome back, teams,
0:03:22 > 0:03:25and congratulations on reaching the final -
0:03:25 > 0:03:26an incredible achievement.
0:03:26 > 0:03:30However, today sees the start of the biggest,
0:03:30 > 0:03:33longest and most demanding challenge of the series,
0:03:33 > 0:03:38overseen by Benoit and Cherish, the Bonnie and Clyde of judges.
0:03:38 > 0:03:40Over the next two days,
0:03:40 > 0:03:44we want you to produce a lavish display of desserts,
0:03:44 > 0:03:46featuring a sculptural showpiece,
0:03:46 > 0:03:50and eight different types of desserts -
0:03:50 > 0:03:52enough to feed at least 100 people.
0:03:52 > 0:03:56This time, we would like you to come up with your own theme,
0:03:56 > 0:04:00for you to show us as a pastry chef how creative you are.
0:04:00 > 0:04:02So, simple enough. Well, clear enough.
0:04:02 > 0:04:05I don't know about simple. You have two hours now,
0:04:05 > 0:04:08you will have a further six hours tomorrow,
0:04:08 > 0:04:10and halfway through those six hours,
0:04:10 > 0:04:13Benoit and Cherish would like you to have produced half of
0:04:13 > 0:04:16the eight desserts, which they will then taste -
0:04:16 > 0:04:19as the Fugees would say - ready or not.
0:04:19 > 0:04:22The remaining four desserts will be tasted
0:04:22 > 0:04:24at the end of your time tomorrow.
0:04:24 > 0:04:28Good luck, and your time starts now.
0:04:28 > 0:04:29Let's go, boys.
0:04:31 > 0:04:34- Keep communication the whole time, yeah?- Yes, Chef.
0:04:34 > 0:04:35IN FRENCH:
0:04:36 > 0:04:39This is the grand final of Creme De La Creme.
0:04:39 > 0:04:42It is not about us telling them what we want them to do -
0:04:42 > 0:04:46it's about them serving us what they want.
0:04:46 > 0:04:49They've got to bring something very close to their heart.
0:04:49 > 0:04:51We want the original. We want the sublime.
0:04:51 > 0:04:54We want to be amazed, and I want to have fun.
0:04:54 > 0:04:58They have to produce eight different styles of pastry, and the showpiece.
0:04:58 > 0:05:00It is certainly the toughest yet.
0:05:00 > 0:05:02You can take the scale there.
0:05:02 > 0:05:03OK, thank you.
0:05:03 > 0:05:07We would like to test the chefs to their maximum skill.
0:05:07 > 0:05:09Overall vision is so crucial.
0:05:09 > 0:05:12It has to be mind-blowing, it has to be magnificent,
0:05:12 > 0:05:14it has to be beautiful,
0:05:14 > 0:05:17and, of course, the eye for detail is so crucial.
0:05:17 > 0:05:19Are you using all this white chocolate, Chef?
0:05:19 > 0:05:21That's for the flock. Use it if you need it.
0:05:21 > 0:05:25The grand final begins with not just one but two golden hours...
0:05:26 > 0:05:29That's a lot of chocolate to put in your mouth.
0:05:29 > 0:05:31..and every minute has to count.
0:05:31 > 0:05:32Today is concentrating.
0:05:32 > 0:05:35If either of the teams fail to prepare any element
0:05:35 > 0:05:37that needs setting overnight...
0:05:37 > 0:05:40My caramel's on - just keep your eyes on it if you can.
0:05:40 > 0:05:43..tomorrow they simply won't have the time to perfect the kind of
0:05:43 > 0:05:46chocolate and sugar work the judges will expect from the champions of
0:05:46 > 0:05:48Creme De La Creme.
0:05:48 > 0:05:51Bear's going to be mainly concentrating on the showpiece,
0:05:51 > 0:05:53and me and Chris are doing the eight desserts.
0:05:53 > 0:05:55If we get this right, it'll give us a good head start for tomorrow.
0:05:55 > 0:05:57There's no room for error.
0:05:57 > 0:05:58You're expected to be at a high standard now,
0:05:58 > 0:05:59you're in the final.
0:05:59 > 0:06:03For the past week, Liam has been honing his battle plan...
0:06:03 > 0:06:05Use a bit of gold leaf to bring a bit of lavish to it.
0:06:05 > 0:06:09..with the help of his RAF wingmen, Bear and Chris.
0:06:09 > 0:06:13We spend roughly, maybe, 16 or 17 hours a day just in this kitchen.
0:06:13 > 0:06:16Our family and friends are kind of resenting us now,
0:06:16 > 0:06:19because we're so enclosed in research, and in learning, and...
0:06:19 > 0:06:23It's been really intense and really pushed ourselves,
0:06:23 > 0:06:28our friendships, our families to absolute limits.
0:06:28 > 0:06:30Showing all techniques, covering all areas?
0:06:30 > 0:06:32- I think so.- I think so.
0:06:32 > 0:06:34We've made it to the final. Let's go home with that trophy.
0:06:34 > 0:06:37As a thank you to everyone who've given their support to us,
0:06:37 > 0:06:39now let's push on and win it.
0:06:39 > 0:06:41Let's do them all proud.
0:06:41 > 0:06:43- Hi, Liam.- How are you doing, Angus?
0:06:43 > 0:06:44- Are you all right?- Yes.
0:06:44 > 0:06:45- How's it going?- Good at the minute.
0:06:45 > 0:06:47What are you making? What's the theme?
0:06:47 > 0:06:50We really wanted to do a military-themed table,
0:06:50 > 0:06:51cos that's exactly what we do.
0:06:51 > 0:06:53It's about the pride of England, the UK...
0:06:53 > 0:06:55Against the French people. Yeah.
0:06:55 > 0:06:57I mean, obviously, the military runs deep in you.
0:06:57 > 0:06:59Is it a family thing?
0:06:59 > 0:07:00My...my parents were in the Army.
0:07:00 > 0:07:03I've been in the Royal Air Force about seven years now,
0:07:03 > 0:07:07and I've loved all the opportunities that the military have provided me.
0:07:07 > 0:07:09But it comes with hardships as well.
0:07:09 > 0:07:12It does. We've had one day off in ten weeks now.
0:07:12 > 0:07:14- Ten weeks?- Yeah, I've not been home.
0:07:14 > 0:07:16- That must take its toll. - Yeah, it's been hard.
0:07:16 > 0:07:18So you're looking forward to tomorrow?
0:07:18 > 0:07:19Yes, definitely.
0:07:19 > 0:07:22Which of ours will go first?
0:07:22 > 0:07:23Chocolate, yeah?
0:07:23 > 0:07:26We've got, like, a mammoth task ahead.
0:07:26 > 0:07:28We've got a lot to cast.
0:07:28 > 0:07:29It's going to be tough,
0:07:29 > 0:07:32but then we've got to do as much as possible in the two hours,
0:07:32 > 0:07:34and then that will massively help.
0:07:34 > 0:07:35No coming back, no matter what,
0:07:35 > 0:07:38so it'll be better to come out the winner.
0:07:38 > 0:07:41Laurian has had to practise his ambitious plans for the final
0:07:41 > 0:07:46in the few hours each day when his patisserie in Cardiff isn't open.
0:07:46 > 0:07:47It's a small shop in Cardiff,
0:07:47 > 0:07:51and probably no-one at the beginning of the competition thought we could
0:07:51 > 0:07:52go that far.
0:07:52 > 0:07:54- We can put the cakes all over.- OK.
0:07:54 > 0:07:56I want to win for the shop.
0:07:56 > 0:08:00It's been six years, and a lot of struggles through the years,
0:08:00 > 0:08:02and my wife always kind of...
0:08:02 > 0:08:04She always backed me up.
0:08:04 > 0:08:06This means a lot, because suddenly it's all those times when I said,
0:08:06 > 0:08:09"One day it's going to work, and one day it's going to pay off,"
0:08:09 > 0:08:14and for us to get here, suddenly it feels more real.
0:08:14 > 0:08:17I definitely think, then, that our friendship and our passion
0:08:17 > 0:08:20has got to do with us finishing in the final.
0:08:20 > 0:08:23So we're better friends... We're better friends than when we started!
0:08:23 > 0:08:25- Yeah?- For sure.- Are we friends now?
0:08:25 > 0:08:27- Are we?- I... I don't know.
0:08:27 > 0:08:29There we go, then!
0:08:29 > 0:08:31- Hi, Laurian.- Good morning.
0:08:31 > 0:08:33You're in the final - how does it feel?
0:08:33 > 0:08:35- Unreal.- And what's the theme?
0:08:35 > 0:08:37- It's Christmas - the night before Christmas.- Ah-hah.
0:08:37 > 0:08:39- And is that a big thing for you? - Yeah.
0:08:39 > 0:08:42Christmas in a French patisserie is always a really special time.
0:08:42 > 0:08:44It's long hours, but then it's good fun,
0:08:44 > 0:08:48and it feels a bit like being in a family with your colleagues and...
0:08:48 > 0:08:49Right, so it's a trip down memory lane for you?
0:08:49 > 0:08:53Yeah. It's all things that relate to us or to friends,
0:08:53 > 0:08:56and we feel, then, we've got more love to put in it.
0:08:56 > 0:08:58- Love and passion.- Love and passion.
0:08:59 > 0:09:02I'm just filling all the moulds up with chocolate,
0:09:02 > 0:09:05and this is one of the main elements to our showpiece.
0:09:05 > 0:09:07This is for the sleigh.
0:09:07 > 0:09:12We'll have Santa's sleigh flying in the sky with a Christmas tree.
0:09:12 > 0:09:15This is going to be our cloud ring that the Spitfire's
0:09:15 > 0:09:17going to fly through.
0:09:17 > 0:09:19With just half an hour remaining for the teams to get their main
0:09:19 > 0:09:23elements prepped, it's a chance for Benoit and Cherish to
0:09:23 > 0:09:25cast their critical eye.
0:09:25 > 0:09:28So, Laurian's and Liam's teams -
0:09:28 > 0:09:30worthy finalists, I think we're all agreed.
0:09:30 > 0:09:32What marks them out?
0:09:32 > 0:09:35They work so clean. They are so professional.
0:09:35 > 0:09:38They raise the bar higher and higher each time.
0:09:38 > 0:09:42Adaptability on both teams is their key strength.
0:09:42 > 0:09:43Let's be honest about it -
0:09:43 > 0:09:46those two teams not only are happy to be in the final,
0:09:46 > 0:09:48but they really want to win it.
0:09:48 > 0:09:51- Mm-hmm.- And, in fact, they are quite matched.
0:09:51 > 0:09:56Let's look at Laurian's Christmas theme and Liam's military theme.
0:09:56 > 0:09:57What do you think to those?
0:09:57 > 0:10:00I'm looking at two themes which might not be
0:10:00 > 0:10:01the most innovative themes.
0:10:01 > 0:10:03One being Christmas - this is Laurian's theme.
0:10:03 > 0:10:06So, we've seen Christmas in all its shape, form and glory,
0:10:06 > 0:10:10so where and how we're going to bring the innovation there,
0:10:10 > 0:10:11it's going to be interesting.
0:10:11 > 0:10:12Who doesn't like Christmas?
0:10:12 > 0:10:14Who doesn't like Santa Claus?
0:10:14 > 0:10:16- It just lifts up my smile.- Yes.
0:10:16 > 0:10:18As far as the pride of the military in Britain,
0:10:18 > 0:10:21I've got nothing against, of course, the nationalistic
0:10:21 > 0:10:23kind of approach of our Army boys,
0:10:23 > 0:10:25but I hope they can bring the fun element to it.
0:10:25 > 0:10:29It is a display which everybody needs to be attracted to.
0:10:29 > 0:10:30It's back to their roots.
0:10:30 > 0:10:33I'm actually quite intrigued what they are going to
0:10:33 > 0:10:35put on the table tomorrow.
0:10:35 > 0:10:39So, they don't have only to serve those desserts to us,
0:10:39 > 0:10:42but also they'll have to present them to Lord and Lady Gage.
0:10:42 > 0:10:46We do not want to spot any kind of mistake at all.
0:10:46 > 0:10:47It is the final.
0:10:48 > 0:10:50How are you getting on?
0:10:50 > 0:10:51Yeah, how long have we got?
0:10:51 > 0:10:54There are ten minutes to go now.
0:10:58 > 0:10:59And we've got camouflage chocolate,
0:10:59 > 0:11:03which is four different types of chocolate piped into the mould.
0:11:03 > 0:11:07Get the caramel for the logs, please, in the freezer.
0:11:07 > 0:11:09CLATTERING
0:11:09 > 0:11:10Steady on, Chris.
0:11:10 > 0:11:13He's here. Thibault, Thibault!
0:11:13 > 0:11:14Here.
0:11:15 > 0:11:19I'll just jump on with these. Yeah, we'll do them together.
0:11:19 > 0:11:21Chefs, your time is up now.
0:11:21 > 0:11:23Step away from your work stations.
0:11:23 > 0:11:25That's the two hours that are over.
0:11:25 > 0:11:27- We've done it. - All of the glazes are OK?
0:11:27 > 0:11:29Yeah, all the glazes are done.
0:11:29 > 0:11:34You'll have six hours tomorrow, so we'll see you in the morning.
0:11:34 > 0:11:36- BLEEP- my life.
0:11:36 > 0:11:39I look like I've just done the six-hour challenge.
0:11:41 > 0:11:42How was that for you?
0:11:42 > 0:11:43- BLEEP- emotional.
0:11:56 > 0:12:00It's the very last day on Bake Off Creme De La Creme.
0:12:00 > 0:12:03The teams have been preparing with a cup of tea and a chat with
0:12:03 > 0:12:06Lord and Lady Gage, and their day is about to get even worse,
0:12:06 > 0:12:09because the challenge today lasts six hours.
0:12:09 > 0:12:13It's going to require sang-froid and va-va-voom
0:12:13 > 0:12:15combined with savoir-faire par excellence,
0:12:15 > 0:12:18and whatever the French word is for panache.
0:12:18 > 0:12:20Plus, it will decide our winners.
0:12:21 > 0:12:23Let's do it, boys, yeah? Exactly as we practised.
0:12:23 > 0:12:25Feeling nervous, anxious...
0:12:25 > 0:12:27We've got a big challenge ahead of us today.
0:12:27 > 0:12:29We'll just get our hands on this trophy. It's now or never.
0:12:29 > 0:12:31- Keep communication the whole time, yeah?- Yes, Chef.
0:12:31 > 0:12:33We all know what we need to do -
0:12:33 > 0:12:36stick to our plan and work as a team.
0:12:36 > 0:12:39- Tip it back, tip it back... - HE EXHALES
0:12:39 > 0:12:41Today's going to be... It's going to be massive.
0:12:41 > 0:12:45It's twice the length of any other challenge we've had in the past,
0:12:45 > 0:12:46and there's a lot to do.
0:12:46 > 0:12:48Yes.
0:12:48 > 0:12:51Having started the main elements of their showpieces yesterday,
0:12:51 > 0:12:53the teams switch focus to their desserts -
0:12:53 > 0:12:57specifically the four that will be judged in just three hours' time.
0:12:57 > 0:12:58So, with this challenge,
0:12:58 > 0:13:02although the points will be added up the same way as before,
0:13:02 > 0:13:03at the halfway point,
0:13:03 > 0:13:06we'll be tasting four of their beautiful desserts.
0:13:06 > 0:13:07We want to have fun.
0:13:07 > 0:13:09We want to discover what they are all about
0:13:09 > 0:13:11and taste amazing pastries.
0:13:11 > 0:13:14- Shortbread's in the oven, Chef. Wherever he's gone.- Thank you!
0:13:14 > 0:13:17It is not only the texture, the colour,
0:13:17 > 0:13:19the combination, the taste...
0:13:19 > 0:13:21It has to be risk-taking.
0:13:21 > 0:13:23I do not want a boring dessert.
0:13:23 > 0:13:27It is the final - we are looking for the creme de la creme.
0:13:27 > 0:13:28Sorry, mate. Thank you.
0:13:28 > 0:13:31Let's not let all that hard work that we did yesterday go to waste.
0:13:31 > 0:13:34Yes, Chef. For us to be able to produce a table
0:13:34 > 0:13:37based on the military is quite a nice, nice thing for us,
0:13:37 > 0:13:41and hopefully we can pull it off and do ourselves and the military proud.
0:13:41 > 0:13:45This dessert... The idea came from when people were evacuated in the war.
0:13:45 > 0:13:48We thought of honey, lavender and things that grow in the countryside,
0:13:48 > 0:13:50which ties in quite well to our military theme.
0:13:50 > 0:13:53Their rural Britain dessert will be made from honey mousse
0:13:53 > 0:13:54with a vanilla yoghurt centre
0:13:54 > 0:13:56on a lavender genoise sponge.
0:13:56 > 0:13:58This is going to be the lavender genoise disc to sit in
0:13:58 > 0:14:00the bottom of our beehive mould.
0:14:00 > 0:14:02Our story on the outside shows what the story on the inside is.
0:14:02 > 0:14:04If you want to win this, you've got to show that
0:14:04 > 0:14:06you've thought about every aspect.
0:14:06 > 0:14:08The inspiration for this one came from our ration packs
0:14:08 > 0:14:10that we get when we're in the field.
0:14:10 > 0:14:12We get, like, little packs of dried fruits and nuts,
0:14:12 > 0:14:14and you get a chocolate bar in there.
0:14:14 > 0:14:17Liam's edible ration pack will consist of chocolate mousse,
0:14:17 > 0:14:21filled with peanut salted caramel and rum and raisin purees
0:14:21 > 0:14:23on a chocolate feuilletine base.
0:14:23 > 0:14:25You look like you've found another gear somewhere.
0:14:25 > 0:14:27- It looks like you want this one. - Yeah, absolutely.
0:14:27 > 0:14:30You think you are better than the French dragons?
0:14:30 > 0:14:33All we can do is do what we do, and do our best,
0:14:33 > 0:14:35and hopefully that's good enough.
0:14:35 > 0:14:36What do you have for us today?
0:14:36 > 0:14:39All our desserts are sort of linked into the military -
0:14:39 > 0:14:40World War I, World War II -
0:14:40 > 0:14:42what they were working with in the World Wars,
0:14:42 > 0:14:44like preserving things and stuff like that.
0:14:44 > 0:14:45Is that going to be elegant?
0:14:45 > 0:14:47It is elegant. We feel we've got an elegant side to it.
0:14:47 > 0:14:50It's theatrical. It's got some flair to it.
0:14:50 > 0:14:53But it is a pastry competition, not a war.
0:14:53 > 0:14:55No, it won't come across as a war.
0:14:55 > 0:14:59With Liam drawing on the lofty issue of human conflict,
0:14:59 > 0:15:01Laurian's not to be outdone.
0:15:01 > 0:15:02I'm making the little gingerbread men.
0:15:02 > 0:15:05We want it to be playful and, yeah, it's Christmas.
0:15:05 > 0:15:10The gingerbread man is an iconic thing you see around Christmas time.
0:15:10 > 0:15:14Laurian is giving the humble gingerbread man a gourmet makeover,
0:15:14 > 0:15:16adding a coffee bavarois belly,
0:15:16 > 0:15:19filled with salted caramel and glazed in milk chocolate,
0:15:19 > 0:15:22and that's not the only Christmas classic he's rebranding.
0:15:22 > 0:15:25The Christmas Pud Or Not is actually our signature dish
0:15:25 > 0:15:26in the shop.
0:15:26 > 0:15:29We call it Hypnosis, and it's all made with
0:15:29 > 0:15:31our personal vein of chocolate,
0:15:31 > 0:15:33so it is something which is really close to us.
0:15:33 > 0:15:36So inside will be chocolate bavarois, chocolate cremeux,
0:15:36 > 0:15:38and a tempered chocolate insert,
0:15:38 > 0:15:40on top of a chocolate shortbread base.
0:15:40 > 0:15:42Not enough chocolate, surely(!)
0:15:42 > 0:15:44What do you have in treat for us today?
0:15:44 > 0:15:46Christmas is always an exciting time to be creative
0:15:46 > 0:15:50and to do things a bit different, so some of the things...
0:15:50 > 0:15:52It doesn't look like exactly what they taste like, but...
0:15:52 > 0:15:55So, like the Christmas Pudding Or Not, that's the question?
0:15:55 > 0:15:57It is not, but it looks like Christmas pud.
0:15:57 > 0:15:59- Are you all right, Chris?- Yeah.
0:15:59 > 0:16:02Preparing four of their desserts for halfway judging isn't the
0:16:02 > 0:16:04team's only priority.
0:16:04 > 0:16:06I need to crack on, on the chocolate showpiece.
0:16:06 > 0:16:08- I will create a bricks effect.- At
0:16:08 > 0:16:11the end of the challenge, Benoit and Cherish will also be scoring
0:16:11 > 0:16:14the design and execution of their centrepieces.
0:16:14 > 0:16:17I've just moulded some chocolate in the shape of a rock.
0:16:17 > 0:16:21Hopefully it'll resemble a bit, like, the white cliffs of Dover,
0:16:21 > 0:16:22and then, from that, the globe.
0:16:22 > 0:16:24We're trying to show lots of different techniques
0:16:24 > 0:16:26on this centrepiece.
0:16:26 > 0:16:29What is that going to do with the theme that you put in?
0:16:29 > 0:16:31So, it was a WORLD war, wasn't it?
0:16:31 > 0:16:34If Liam's team's centrepiece seems ambitious...
0:16:34 > 0:16:35The globe looks bangin', Bear.
0:16:35 > 0:16:37..Laurian's raised the bar even further,
0:16:37 > 0:16:40making every single part of his display edible.
0:16:40 > 0:16:42We're doing a sledge cake stand.
0:16:42 > 0:16:45Using isolation tubes is a good way to do it.
0:16:45 > 0:16:46You can flex them,
0:16:46 > 0:16:49and you can give the shape you want onto the tube, then.
0:16:49 > 0:16:50The idea is Santa's been in,
0:16:50 > 0:16:53dropped all the presents and all of the nice cakes,
0:16:53 > 0:16:54and he just flew off.
0:16:54 > 0:16:56So, if Laurian's opted for Santa,
0:16:56 > 0:16:58which popular figure has Liam chosen to immortalise?
0:16:58 > 0:17:01This is Guy Gibson getting released now.
0:17:01 > 0:17:02And he was what?
0:17:02 > 0:17:05- He was the guy who led...? - He was a Wing Commander.
0:17:05 > 0:17:07He was... He'd flown in the Dambuster raids.
0:17:07 > 0:17:10Have you just gone and bought a Guy Gibson mould?
0:17:10 > 0:17:12Oh, I wish it was that simple.
0:17:12 > 0:17:15We found a statue and we've made the moulds ourselves out of the statue.
0:17:15 > 0:17:18That is genuinely impressive and completely edible.
0:17:18 > 0:17:22I look forward to trying some of his nose later!
0:17:22 > 0:17:25Thibault, if you need any help, just say, yeah?
0:17:25 > 0:17:26Yeah.
0:17:27 > 0:17:30Chefs, you are halfway to your halfway judging point.
0:17:32 > 0:17:34Oui, oui.
0:17:34 > 0:17:36Straight in the freezer with them after that, please.
0:17:36 > 0:17:37- Yes, Chef.- Merci.
0:17:37 > 0:17:38Stop speaking French.
0:17:38 > 0:17:40I'm trying to make you feel at home, mate.
0:17:40 > 0:17:44Liam's third dessert is perhaps his most patriotic yet.
0:17:44 > 0:17:46My whole table's called Pride Of Britain,
0:17:46 > 0:17:49so we wanted to use all, like, sort of British ingredients,
0:17:49 > 0:17:52and we were going to try and incorporate some poppy seed into it,
0:17:52 > 0:17:54but it didn't really work,
0:17:54 > 0:17:56so we've just left it as lemon and blueberry.
0:17:56 > 0:17:58Chock-full of lemon posset, blueberry gel,
0:17:58 > 0:18:00and honey-infused blueberries,
0:18:00 > 0:18:03national pride even extends to its crunchy topping.
0:18:03 > 0:18:06There's a little biscuit to go on the side of the glass.
0:18:06 > 0:18:08We don't want to waste anything, so we're utilising all
0:18:08 > 0:18:10our offcuts on other desserts as well.
0:18:10 > 0:18:11Rations were at a bit of a premium,
0:18:11 > 0:18:14so you would make jams or maceration and stuff like that.
0:18:14 > 0:18:16The guys were having to utilise everything.
0:18:16 > 0:18:19The team are putting a modern twist on a wartime preserve,
0:18:19 > 0:18:20layering creme anglaise,
0:18:20 > 0:18:22strawberry and lemon gels,
0:18:22 > 0:18:23and crumbled biscuit,
0:18:23 > 0:18:25and, in his own take on
0:18:25 > 0:18:26a classic ration book recipe,
0:18:26 > 0:18:29before marinading, Chris has rested strawberries
0:18:29 > 0:18:32in a small amount of sugar, in a process called maceration.
0:18:32 > 0:18:34I'm basically just adding the strawberries now
0:18:34 > 0:18:35to the bottom of the pots.
0:18:35 > 0:18:37What do you marinade the strawberry with?
0:18:37 > 0:18:40The strawberry has got just a little bit of balsamic sugar water,
0:18:40 > 0:18:43and a touch of strawberry, just to give it
0:18:43 > 0:18:44a bit of a punch in the bottom.
0:18:44 > 0:18:47We'd like to try and keep this one as fresh as we possibly could -
0:18:47 > 0:18:49just to get all the natural flavours into it.
0:18:49 > 0:18:52Whilst Liam's team are embracing wartime austerity...
0:18:52 > 0:18:54- Start the macaroon now.- Yeah.
0:18:54 > 0:18:58..Laurian's team are busy celebrating festive overindulgence.
0:18:59 > 0:19:01Laurian, joyeux Noel.
0:19:01 > 0:19:03How joyeux is your Noel at the moment?
0:19:03 > 0:19:05It's not bad. I am doing an orange toddy.
0:19:05 > 0:19:08We've got some Welsh whisky and some orange cream in it.
0:19:08 > 0:19:10I wasn't aware that Wales made...
0:19:10 > 0:19:12- They make a cracking whisky, yeah. - Right.
0:19:12 > 0:19:13- Do they?- And it's not too strong.
0:19:13 > 0:19:16It's just right for us to do...to do cakes with.
0:19:16 > 0:19:18- Can I have one of those? - You definitely can.
0:19:18 > 0:19:20- There will be plenty on the table. - Excellent, yeah.
0:19:20 > 0:19:21Just got to wait a little bit.
0:19:21 > 0:19:23- Well, I don't mean right now. - No?- Yeah.
0:19:23 > 0:19:25- Good.- OK, just as well.
0:19:25 > 0:19:27Laurian's team's third dessert,
0:19:27 > 0:19:28their orange toddy,
0:19:28 > 0:19:30will see whisky bavarois,
0:19:30 > 0:19:31filled with orange cremeux,
0:19:31 > 0:19:34served on a sable Breton biscuit base.
0:19:34 > 0:19:35You want a bit of crunch,
0:19:35 > 0:19:37and when you're going to put your cake on it,
0:19:37 > 0:19:41if it's too thin, then it's going to go soggy really quickly,
0:19:41 > 0:19:44so this is why we double-bake it as well,
0:19:44 > 0:19:46to make sure that they're nice and crunchy.
0:19:46 > 0:19:48The good thing is that this is exactly what I wanted.
0:19:48 > 0:19:51And it seems Laurian's orange toddy is just the tip of
0:19:51 > 0:19:53a somewhat boozy iceberg.
0:19:53 > 0:19:56- What is that? - This is a macaroon.
0:19:56 > 0:19:58What flavour do you have? Or is it just colour?
0:19:58 > 0:19:59This is just colouring.
0:19:59 > 0:20:01Oh, just colouring, is it?
0:20:01 > 0:20:03We will have a whisky cream filling.
0:20:03 > 0:20:08Their sweet tipple macaroon will be topped with gold cocoa nibs
0:20:08 > 0:20:09filled with chocolate,
0:20:09 > 0:20:12and, in a nod to Boxing Day hangovers, Irish cream ganache.
0:20:12 > 0:20:15Cherish, yeah, she definitely likes the booze -
0:20:15 > 0:20:17that's why we've been having booze every week,
0:20:17 > 0:20:20just to get those extra two points, isn't it?
0:20:22 > 0:20:26Guys, you have 30 minutes until your midpoint judging.
0:20:26 > 0:20:27All right, let's do it, Chris.
0:20:27 > 0:20:30I'm going to build the lemon and blueberries.
0:20:30 > 0:20:32So, this is just a short breadcrumb.
0:20:32 > 0:20:34This one's the wartime preserve, and they'll be layered
0:20:34 > 0:20:36with different...other different flavours.
0:20:36 > 0:20:39Thibault's concentrating on the Christmas tree.
0:20:39 > 0:20:40I'm making barbed wire.
0:20:40 > 0:20:41It's going to wrap round the base,
0:20:41 > 0:20:44just to give it a bit more texture,
0:20:44 > 0:20:45and up the skill level a bit.
0:20:45 > 0:20:48- Yeah,- BLEEP!
0:20:48 > 0:20:50- Let me help you.- Yeah, yeah...
0:20:50 > 0:20:53Just stick it back together and let me help you.
0:20:53 > 0:20:56While Thibault is feeling rather less than festive about his tree...
0:20:56 > 0:20:58Aargh!
0:20:58 > 0:21:02..Chris is also in a battle...
0:21:02 > 0:21:03- What are you doing?- It's too thin.
0:21:03 > 0:21:05..with his wartime preserve.
0:21:05 > 0:21:06Are you all right, Chris?
0:21:06 > 0:21:09Not really, mate. It's just anglaise central, isn't it?
0:21:09 > 0:21:11It's not holding as well as I would like it to.
0:21:11 > 0:21:13It just hasn't been cooked out enough on the stove
0:21:13 > 0:21:15so it's still quite thin. Oh, mate...
0:21:15 > 0:21:18There's not enough time now to go back and rectify the problem.
0:21:18 > 0:21:20As long as all the flavours are in there,
0:21:20 > 0:21:23we can put across what we were trying to achieve.
0:21:23 > 0:21:26- Shall I spray?- Yeah.
0:21:26 > 0:21:29We're just going to set the buche for the gingerbread man
0:21:29 > 0:21:31on, like, his belly, basically.
0:21:31 > 0:21:33Beehives - do they not need to be out, Chris?
0:21:33 > 0:21:36They're going to be garnished up soon.
0:21:44 > 0:21:47The sweet tipple macaroon, some of them are a little bit dry,
0:21:47 > 0:21:49maybe a little bit harder than others,
0:21:49 > 0:21:51but we're not doing them again.
0:21:54 > 0:21:55Is that you finished, Chris?
0:21:55 > 0:21:58Yeah, I'm going to clean this out for you and then you're good to go.
0:21:58 > 0:21:59Maybe this one a little bit more.
0:21:59 > 0:22:01The filling is ganache, which is really soft
0:22:01 > 0:22:03because of the amount of alcohol in it.
0:22:03 > 0:22:07That'll be perfect, then. Perfect. Go.
0:22:07 > 0:22:08Little bees...
0:22:08 > 0:22:10Pick the bloke with the biggest hands to do the smallest jobs...
0:22:16 > 0:22:19There are 15 minutes left.
0:22:19 > 0:22:20Keep battling, guys.
0:22:23 > 0:22:26We're starting to garnish it now for the halfway point serving.
0:22:26 > 0:22:28That's the glaze for the orange toddy.
0:22:28 > 0:22:30TOOL BUZZES
0:22:30 > 0:22:31Jeremy, leave them there.
0:22:31 > 0:22:34Just going to finish them up with the white glaze.
0:22:34 > 0:22:36This is just going to be garnished with a little bit of
0:22:36 > 0:22:38the yoghurt that was from the centre.
0:22:38 > 0:22:41Just put the macaroons onto the Perspex.
0:22:41 > 0:22:43Nice job on the beehives, mate.
0:22:44 > 0:22:48Those two dots of red make the whole thing come to life, so...
0:22:53 > 0:22:54Five minutes left now, guys.
0:23:03 > 0:23:05Chris, can I have two straight over, mate?
0:23:05 > 0:23:07- Now?- Yeah, if you can.
0:23:12 > 0:23:15Teams, that is the midway point.
0:23:16 > 0:23:18Oh, God!
0:23:18 > 0:23:24If I could ask Liam and Laurian to bring your four desserts up to the
0:23:24 > 0:23:28presentation table, whilst the rest of you carry on.
0:23:28 > 0:23:29Just keep going, mate.
0:23:31 > 0:23:35This is the judges' first chance to scrutinise the efforts
0:23:35 > 0:23:36of the finalists.
0:23:36 > 0:23:40Each dessert is worth 20 points, but no results will be revealed
0:23:40 > 0:23:42until the whole challenge is over.
0:23:46 > 0:23:48Wow, your love for Christmas.
0:23:48 > 0:23:50Well, I feel the love!
0:23:50 > 0:23:54Definitely, they are very pretty and very elegant.
0:23:54 > 0:23:57You just put a big smile on my face.
0:23:57 > 0:24:00They are so cute and fun.
0:24:00 > 0:24:03Laurian's team's gingerbread man contains salted caramel
0:24:03 > 0:24:05within a coffee bavarois torso,
0:24:05 > 0:24:09and their orange toddy comprises whisky bavarois
0:24:09 > 0:24:13with an orange cremeux centre on a sable Breton base.
0:24:13 > 0:24:15Should we start with the little orange toddy?
0:24:15 > 0:24:19It's a lovely, colourful glaze - very pleasant to look at.
0:24:19 > 0:24:20This is with the Welsh whisky?
0:24:20 > 0:24:22It is with the Welsh whisky, yeah.
0:24:27 > 0:24:28It's a good sign.
0:24:28 > 0:24:31The lovely, zesty cremeux inside
0:24:31 > 0:24:32really brings the orange flavour.
0:24:32 > 0:24:35- I wish, perhaps, the sable Breton was a little bit thinner.- Yeah.
0:24:35 > 0:24:38I could not taste the toddy in it.
0:24:38 > 0:24:41- I wish there was a little bit more whisky in it.- Yeah.
0:24:41 > 0:24:44I really like the presentation of the gingerbread men,
0:24:44 > 0:24:46and you put the three little buttons there -
0:24:46 > 0:24:48I think it's a really, really nice touch.
0:24:48 > 0:24:49Oops.
0:24:58 > 0:25:03Coffee, caramel, gingerbread...
0:25:03 > 0:25:04beautiful to eat.
0:25:04 > 0:25:06- Thank you. - I really love the combination.
0:25:06 > 0:25:09Perfect texture, very well presented...
0:25:09 > 0:25:11Beautiful.
0:25:11 > 0:25:13Laurian's team's sweet tipple macaroon
0:25:13 > 0:25:16has a chocolate and Irish cream ganache centre,
0:25:16 > 0:25:18garnished with gold cocoa nibs,
0:25:18 > 0:25:22and their Christmas Pud Or Not comprises chocolate bavarois,
0:25:22 > 0:25:25filled with chocolate cremeux and tempered dark chocolate
0:25:25 > 0:25:27on chocolate shortbread.
0:25:27 > 0:25:30- Well, I guess it is not a Christmas pudding on the inside...- Not.
0:25:30 > 0:25:33..but it does look like a Christmas pudding on the outside.
0:25:33 > 0:25:34It is very pretty.
0:25:38 > 0:25:40Love the taste!
0:25:40 > 0:25:41The mousse is just to perfection.
0:25:41 > 0:25:44It was creamy, it was light, it was sensational,
0:25:44 > 0:25:48and it finished with a nice, beautiful crunch on the bottom.
0:25:48 > 0:25:50I have to say,
0:25:50 > 0:25:52I'm not completely in agreement with Cherish,
0:25:52 > 0:25:54as far as the flavour is concerned.
0:25:54 > 0:25:56For me, I'm lost. Am I eating a Christmas pudding?
0:25:56 > 0:25:59In which case, I would love to see a little bit of the Christmassy spice.
0:25:59 > 0:26:02And the chocolate flavour is not pronounced enough.
0:26:02 > 0:26:04Last but not least, our lovely macaroon.
0:26:04 > 0:26:07It's a little bit too boring.
0:26:07 > 0:26:09It's just not festive enough for me.
0:26:09 > 0:26:11- Ah, the colour... - HE BLOWS A RASPBERRY
0:26:11 > 0:26:14Is that something I'm drawn into trying to taste?
0:26:14 > 0:26:15Not really.
0:26:17 > 0:26:19Your macaroon is overcooked.
0:26:19 > 0:26:20You need more moisture in there.
0:26:20 > 0:26:22If you could have put a little bit more ganache,
0:26:22 > 0:26:24it might balance it out quite nicely.
0:26:33 > 0:26:37It's very tidy, but...
0:26:37 > 0:26:39you know, it's a bit safe,
0:26:39 > 0:26:44and I'm concerned that you may not bring enough celebration
0:26:44 > 0:26:46with the presentation of your dessert.
0:26:46 > 0:26:49I think it's a little bit more for the adult than kiddie,
0:26:49 > 0:26:50so yours is really fun,
0:26:50 > 0:26:54but yours is sort of, like, "I'm serious, don't mess with me!"
0:26:54 > 0:26:56- That's how I felt it.- Yeah.
0:26:56 > 0:27:00Liam's team's wartime preserve has macerated strawberries,
0:27:00 > 0:27:04lemon gel and meringue surrounded by creme anglaise,
0:27:04 > 0:27:07and their lemon and blueberry pot comprises lemon posset
0:27:07 > 0:27:10and blueberry gel, also topped with shortbread.
0:27:14 > 0:27:16I really like the texture that you've put in,
0:27:16 > 0:27:18because lemon posset is boring,
0:27:18 > 0:27:20but you have the blueberry,
0:27:20 > 0:27:23and it's very clever that you've put the crunch on the top.
0:27:24 > 0:27:28Lovely, balanced flavour of lemon and blueberry.
0:27:30 > 0:27:34Does that excite me for the final of Creme De La Creme?
0:27:37 > 0:27:39Not quite.
0:27:39 > 0:27:40Voila! The strawberry one.
0:27:40 > 0:27:41OK.
0:27:43 > 0:27:45Wow.
0:27:45 > 0:27:47- LAUGHTER - What's in the strawberry?
0:27:47 > 0:27:49- Balsamic... Balsamic.- Oh, yes.
0:27:49 > 0:27:52- The first touch in the acidity is too much.- Right.
0:27:52 > 0:27:55That acidity should have been balanced throughout the dessert,
0:27:55 > 0:27:57not just in one bulb like that, especially on the very top,
0:27:57 > 0:27:59but good flavour.
0:27:59 > 0:28:00OK. Cherish?
0:28:00 > 0:28:03- It's so slimy, Chef. - LAUGHTER
0:28:03 > 0:28:04I just didn't enjoy it.
0:28:04 > 0:28:06But the look of it, when I tip the bowl...
0:28:06 > 0:28:10You see? It's just... It's dripping out. Look.
0:28:13 > 0:28:15- Is something wrong with your recipe? - We didn't...
0:28:15 > 0:28:18I don't think we've cooked it out quite enough, so apologies for that.
0:28:18 > 0:28:20Yeah, I didn't enjoy eating this dessert at all.
0:28:20 > 0:28:23Liam's team's ration pack contains chocolate mousse, crammed with
0:28:23 > 0:28:26peanut salted caramel and rum and raisin puree,
0:28:26 > 0:28:28finished with an edible stamp,
0:28:28 > 0:28:30while their rural Britain dessert comprises honey mousse,
0:28:30 > 0:28:34filled with vanilla yoghurt on lavender genoise sponge.
0:28:34 > 0:28:36I really like the attention to detail,
0:28:36 > 0:28:40with the little bee. I saw Bear and his very tiny hands
0:28:40 > 0:28:42trying to extract from those moulds.
0:28:42 > 0:28:45It looks like a little honey pot.
0:28:51 > 0:28:53The colour just put me off straight away.
0:28:53 > 0:28:55Is it grey? Is it purple?
0:28:55 > 0:28:58- The lavender, yes.- Lavender? - It's purple, yeah.
0:28:58 > 0:29:00I tuck into the mousse, it's soft.
0:29:00 > 0:29:01I tuck into the honey, it's soft.
0:29:01 > 0:29:03I tuck into the sponge, it's soft.
0:29:03 > 0:29:06There's nothing there to excite me at all.
0:29:06 > 0:29:08For me, it's the flavour combination.
0:29:08 > 0:29:12It's pretty plain and uninteresting.
0:29:12 > 0:29:15I feel you just took the story too literally,
0:29:15 > 0:29:19and didn't focus on making a nice dessert with it.
0:29:19 > 0:29:21Let's hope the last one, but not least,
0:29:21 > 0:29:23- is actually the good one. - OK, yeah.- Mm-hmm.
0:29:23 > 0:29:24The ration pack.
0:29:28 > 0:29:29You kept the best for last!
0:29:29 > 0:29:31BENOIT CHUCKLES
0:29:32 > 0:29:34Beautiful.
0:29:34 > 0:29:35This is what I'm talking about.
0:29:35 > 0:29:38You know, where you failed a little bit on the other three...
0:29:38 > 0:29:40This is exciting.
0:29:40 > 0:29:43A lovely caramel, peanutty in the middle...
0:29:43 > 0:29:46Lovely texture. Lovely taste. Well done.
0:29:46 > 0:29:49- To be fair, that rum and raisin was lush, yeah?- Yeah.
0:29:49 > 0:29:51Mixed reviews is probably how I'd describe it.
0:29:51 > 0:29:54If you'd like to rejoin your teams and press on...
0:29:57 > 0:30:00- There's good days.- Did you get much of that?
0:30:00 > 0:30:03- Nothing.- BLEEP- awful, is what it is.
0:30:03 > 0:30:06The only problem wasn't enough ganache.
0:30:06 > 0:30:09- Ah, OK.- They said it all looked a little bit safe for the final.
0:30:09 > 0:30:11- Strawberry pot?- Anglaise, mate.
0:30:11 > 0:30:14Because of the anglaise, they didn't like it.
0:30:14 > 0:30:18You look at Liam's team, it's very pretty, but ultimately,
0:30:18 > 0:30:20the taste has to be great.
0:30:20 > 0:30:23As far as I'm concerned, they might have been distracted with the story
0:30:23 > 0:30:24a little too far.
0:30:24 > 0:30:28Laurian's team, altogether slightly more successful.
0:30:28 > 0:30:30For me, they really embraced their Christmas theme.
0:30:30 > 0:30:34They thought about the texture, the component, the combination.
0:30:34 > 0:30:37So am I sensing that maybe one is in the lead?
0:30:37 > 0:30:41I would say Laurian, but there is so much more to go.
0:30:41 > 0:30:42Right, where are we at? Are we all good?
0:30:42 > 0:30:44A little bit behind.
0:30:44 > 0:30:45Three hours remaining.
0:30:48 > 0:30:50Four desserts still to perfect.
0:30:52 > 0:30:55And delicate centrepieces still to construct.
0:30:55 > 0:30:56You might have to jump on it.
0:30:56 > 0:30:59Just jump on with these, yeah, we'll do them together.
0:30:59 > 0:31:01With ground to make up,
0:31:01 > 0:31:04Liam's team's remaining British desserts
0:31:04 > 0:31:06have to deliver more flavour.
0:31:06 > 0:31:09Rhubarb and custard has always been quite a big one in Britain,
0:31:09 > 0:31:12so it's just our little tribute to that dish, really.
0:31:12 > 0:31:16Chris's twist on rhubarb and custard will see ginger shortbread support
0:31:16 > 0:31:18set layers of rhubarb jelly,
0:31:18 > 0:31:21ginger creme anglaise and a stewed rhubarb compote.
0:31:21 > 0:31:25This rhubarb mixture has stewed down with a little bit of sugar and a
0:31:25 > 0:31:28little bit of grenadine as well just to give it a bit of colour and make
0:31:28 > 0:31:30it a little bit sweeter, because rhubarb can be quite sharp.
0:31:30 > 0:31:32While Chris attempts to balance flavour...
0:31:32 > 0:31:34Let's push on, then, guys.
0:31:34 > 0:31:37..Liam still seems to be focused on presentation.
0:31:37 > 0:31:40This is going to be the case for our Winston Churchill cigar.
0:31:40 > 0:31:43His tempered chocolate tubes will be finished with freeze-dried
0:31:43 > 0:31:44raspberries and gold leaf,
0:31:44 > 0:31:48and each cigar will be filled with raspberry mousse and a raspberry
0:31:48 > 0:31:50- liqueur syrup.- You've got a liquid centre.
0:31:50 > 0:31:52I don't want it to be running out.
0:31:52 > 0:31:54I want for it to just sort of hold itself inside the cigar.
0:31:54 > 0:31:57When you break into it, I don't want it to run all over the plate.
0:31:57 > 0:32:01But things might not be quite so firm with Chris's rhubarb and custard.
0:32:02 > 0:32:04- This is such a- BLEEP- job.
0:32:04 > 0:32:07His creme anglaise agonies are continuing.
0:32:09 > 0:32:12This is not a creme anglaise. This is liquid, like...
0:32:12 > 0:32:13I don't know what's going wrong.
0:32:13 > 0:32:18But that's your sable. So, that liquid is going on your sable.
0:32:18 > 0:32:22I've got a bit of butter over the top that we'd normally use to try and protect it.
0:32:22 > 0:32:24OK.
0:32:24 > 0:32:28It's something I'll have to go with now because of time restrictions.
0:32:28 > 0:32:31As Liam's team battles to deliver classic British flavours...
0:32:31 > 0:32:35That's marron glace, glazed confit chestnuts.
0:32:35 > 0:32:40..Laurian's celebration of all things Noel is getting "plus francais" by the minute.
0:32:40 > 0:32:43It's one of those delicacies in France,
0:32:43 > 0:32:44especially around Christmas time.
0:32:47 > 0:32:49You want some chunks in there.
0:32:49 > 0:32:52Chestnut chunks and Breton biscuit will sit at the base
0:32:52 > 0:32:54of Laurian's verrine-style Mont Blanc.
0:32:54 > 0:32:56Also flavoured with myrtille.
0:32:56 > 0:32:59It sounds posh, but it's actually just French for blueberry.
0:32:59 > 0:33:01You get the crunchy from the sable Breton,
0:33:01 > 0:33:03and then you get the chewy from the chestnuts,
0:33:03 > 0:33:07and then you get a blueberry cheesecake mix
0:33:07 > 0:33:09so you get that sourness from the cheese
0:33:09 > 0:33:11and a bit of acidity from the blueberry as well.
0:33:11 > 0:33:14Jeremy's making a dessert which hails from a little further away
0:33:14 > 0:33:17- than France.- It's from New Zealand.
0:33:17 > 0:33:20Anzac biscuits, they are like coconut oatcakes, nice and crunchy.
0:33:20 > 0:33:22I really like them.
0:33:22 > 0:33:26Their Anzac biscuit will be topped with a square of raspberry mousse
0:33:26 > 0:33:27and lemongrass cremeux,
0:33:27 > 0:33:31and it will be glazed and decorated to look like a Christmas present.
0:33:31 > 0:33:36I use the same glaze of the ginger men but in red with white chocolate inside.
0:33:40 > 0:33:41- Oh,- BLEEP.
0:33:45 > 0:33:47I need to relax.
0:33:47 > 0:33:48It's all good.
0:33:51 > 0:33:52How long do we have left?
0:33:54 > 0:33:57Two hours remaining and the finalists' friends and family
0:33:57 > 0:34:01have begun arriving at Lord and Lady Gage's party.
0:34:01 > 0:34:05For me, what's been coming out of the kitchen in the last six weeks
0:34:05 > 0:34:11could be renamed as sculpture, and I found it absolutely fascinating.
0:34:11 > 0:34:16Absolutely genius. Marie Antoinette would be terribly impressed.
0:34:16 > 0:34:21We haven't seen Liam in months. He has been so focused on this.
0:34:21 > 0:34:26If he was to win tonight, it would be the cherry on the cake.
0:34:27 > 0:34:31Laurian, Thibault and Jeremy, all three of them have been working
0:34:31 > 0:34:34so hard and I think by Laurian winning this,
0:34:34 > 0:34:37to see that his hard work has been appreciated would mean a lot.
0:34:37 > 0:34:42As well as family, also awaiting the result are a few familiar faces.
0:34:42 > 0:34:45It feels amazing to be back minus the stress.
0:34:47 > 0:34:49I am not jealous of the boys at all.
0:34:49 > 0:34:52I'm not sure who's going to win. I couldn't say.
0:34:52 > 0:34:54I think we do want...we want Laurian's team to win, don't we?
0:34:54 > 0:34:58As you can see, I've got the pink hat on so we are team pink today.
0:34:58 > 0:35:00I'm sorry, Thibault and Laurian,
0:35:00 > 0:35:03I love you to bits but today we are with Liam's team.
0:35:03 > 0:35:07As a French man, I would say I want a French team to win.
0:35:07 > 0:35:10As an army guard, I want an army guard to win.
0:35:10 > 0:35:13Because we can see, actually, we lost against the winner.
0:35:13 > 0:35:15It depends which ever way you want to look at it.
0:35:21 > 0:35:25Chefs, you have an hour and a half left now.
0:35:25 > 0:35:26BLEEP!
0:35:26 > 0:35:28Two desserts still to perfect.
0:35:28 > 0:35:31- We're all good, Chris, yeah?- Having an absolute nightmare.
0:35:31 > 0:35:33But the longer the teams spend on them...
0:35:37 > 0:35:40..the less time they'll have to construct their centrepieces.
0:35:40 > 0:35:41HE COUNTS
0:35:45 > 0:35:47I'm onto the cherry.
0:35:47 > 0:35:50The glaze that we're using is made from white chocolate.
0:35:50 > 0:35:53It's got a little bit of the cherry flavour into it as well.
0:35:53 > 0:35:55Not trying to overcomplicate it with different flavours.
0:35:55 > 0:35:58We've stuck to everything that is already in there.
0:35:58 > 0:36:02Liam's glaze coats a chocolate mousse filled with frangipane
0:36:02 > 0:36:05and cherry coulis and each dome will sit on a sable Breton base
0:36:05 > 0:36:07and be topped with a sour cherry jelly.
0:36:08 > 0:36:11You seem to have answered the judge's call for more colour.
0:36:11 > 0:36:14To be honest, I think we were saving our stronger ones for the finale.
0:36:14 > 0:36:18We had gone a little bit simpler on the early ones, which they noted and
0:36:18 > 0:36:21they commented, but hopefully they appreciate...
0:36:21 > 0:36:23They'll be wowed by these.
0:36:23 > 0:36:25After two worryingly thin attempts,
0:36:25 > 0:36:29Chris maybe also be finally ready to wow with his third dessert
0:36:29 > 0:36:31featuring creme anglaise.
0:36:31 > 0:36:33Best creme anglaise out of all of them.
0:36:33 > 0:36:35This is for the apple and blackberry.
0:36:35 > 0:36:37We thought it would be quite nice to do one of them in a tin.
0:36:37 > 0:36:40With the rations and the war and stuff, a lot of stuff was canned.
0:36:40 > 0:36:43The ration tins are also layered with a Calvados apple jelly,
0:36:43 > 0:36:46caramelised apple puree and a blackberry gel
0:36:46 > 0:36:50and it'll all be topped with a honey roasted granola.
0:36:50 > 0:36:52- How long, Chris?- I've got one more tray of these to do.
0:36:52 > 0:36:54Be with you.
0:36:56 > 0:37:00Hoping to save time that they can then dedicate to their centrepieces...
0:37:02 > 0:37:04..for their final desserts,
0:37:04 > 0:37:08Laurian's team are making not one but two Christmas-themed lollies.
0:37:08 > 0:37:10Jeremy is finishing the snowball.
0:37:10 > 0:37:14It's like a little lollipop and it's an explosion of flavour when you eat it.
0:37:14 > 0:37:19Coated in the white chocolate glaze and then finishing in
0:37:19 > 0:37:22a fine desiccated coconut.
0:37:22 > 0:37:25Their snowballs are a tropical fruit blend of calamansi mousse
0:37:25 > 0:37:26and lychee cremeux
0:37:26 > 0:37:29and their second lolly sees a chocolate cremeux and mint
0:37:29 > 0:37:32bavarois centre coated in dark chocolate
0:37:32 > 0:37:33and roasted nibbed hazelnuts.
0:37:38 > 0:37:42Fresh mint. Nicer than any kind of oil or paste.
0:37:42 > 0:37:45You get a proper mint flavour from it.
0:37:45 > 0:37:49It's just to recreate the well-known mint chocolates
0:37:49 > 0:37:52that some people have at Christmas.
0:37:54 > 0:37:57- Set, yeah?- Yes. Rhubarb's done.
0:37:57 > 0:37:59This is it. Only one hour to go.
0:37:59 > 0:38:00This is it!
0:38:05 > 0:38:08- How long is it going to take you to present? Hour?- Tops.
0:38:08 > 0:38:10Everybody is jumping into the showpiece now.
0:38:10 > 0:38:12- LIAM:- The medals are from friends and family.
0:38:12 > 0:38:16Everything's going to be served at different levels, so these will have desserts on,
0:38:16 > 0:38:19these will have desserts on, these have got big discs going on
0:38:19 > 0:38:20and the centrepiece right in the middle.
0:38:20 > 0:38:25Whilst Liam's team have brought in their own props and display stands...
0:38:25 > 0:38:28One, two, three, four, five, six...
0:38:28 > 0:38:32..Laurian's team have had to spend time making their display
0:38:32 > 0:38:34entirely by hand.
0:38:37 > 0:38:38I think they know what they're doing.
0:38:38 > 0:38:42I think they have a game plan, and the slate that they are making,
0:38:42 > 0:38:43everything out of chocolate.
0:38:43 > 0:38:45It looks like they got it from an antique shop.
0:38:47 > 0:38:50So you mean the pastries are actually going to be displayed
0:38:50 > 0:38:51on chocolate?
0:38:52 > 0:38:57This is the workmanship of how you display your lavish buffet table.
0:38:57 > 0:38:59For me, I've got a little concern.
0:38:59 > 0:39:01They're starting to build a tall structure.
0:39:01 > 0:39:03The taller the structure, the more you need to put on.
0:39:04 > 0:39:07- Tell me when.- 'I need to see more.'
0:39:07 > 0:39:09If it stays like it is, I'm worried.
0:39:09 > 0:39:12If they put more on, then maybe we have a cracker.
0:39:21 > 0:39:24- Yeah? - Yes. Thank you very much.
0:39:26 > 0:39:30Just currently building our take on a poppy as such.
0:39:30 > 0:39:31Three of them to do.
0:39:32 > 0:39:36The way Bear is putting this piece together is very, very elegant.
0:39:36 > 0:39:40He is the builder, he is the creator for the showpiece.
0:39:40 > 0:39:42- The artist.- He is the artist behind the team.
0:39:43 > 0:39:45And it's actually beautiful.
0:39:45 > 0:39:47It's very colourful. We've got lovely flowers,
0:39:47 > 0:39:48the Union Jack is elegant
0:39:48 > 0:39:51- on their showpiece.- I'll tell you what really got me excited,
0:39:51 > 0:39:53the Spitfire.
0:39:54 > 0:39:57- I need something big. - Time left?
0:39:57 > 0:40:00Chefs, you have just 40 minutes left.
0:40:11 > 0:40:13Is that straight, anyone?
0:40:14 > 0:40:15Stop now.
0:40:17 > 0:40:19- How long to table?- How long?
0:40:19 > 0:40:22I've got about another two minutes of slicing.
0:40:36 > 0:40:38You OK? Straight on it?
0:40:38 > 0:40:39Yes, straight on it.
0:40:52 > 0:40:53Do you want to take the centrepiece over?
0:40:53 > 0:40:56In a minute, yes. You might need to give us a hand to get it up.
0:40:56 > 0:40:58Once I've got it up, I'm all right.
0:40:58 > 0:41:00Ready when you are, Chris. Three minutes.
0:41:16 > 0:41:18Do you want to put it on there and twist or put it up here and twist?
0:41:18 > 0:41:20It needs to be facing you, basically.
0:41:26 > 0:41:28Right, up, up, up,
0:41:28 > 0:41:29higher...
0:41:29 > 0:41:31It's going to have to go higher, mate.
0:41:31 > 0:41:32That's it.
0:41:34 > 0:41:38- Ready?- Yes.- Three, two, one, lift.
0:41:40 > 0:41:42Three, two, one, there.
0:41:42 > 0:41:45Side to side. No, no, no, no!
0:41:45 > 0:41:47You're moving the whole box, not the centrepiece.
0:41:47 > 0:41:48Do you want me to hold the box?
0:41:48 > 0:41:50- Hold the box.- Right, you've got Gibbo?
0:41:52 > 0:41:53Little bit more.
0:41:53 > 0:41:55That's it, bang on.
0:41:58 > 0:42:00- That's it, dude.- Yeah?
0:42:00 > 0:42:03There are 15 minutes left, guys,
0:42:03 > 0:42:06until the end of your final challenge.
0:42:08 > 0:42:11- We're in a good place for that. - We'll crack on with garnishing up.
0:42:11 > 0:42:14Trying to make a snowman to display the lollipops.
0:42:14 > 0:42:16Jeremy is finishing all the cakes.
0:42:19 > 0:42:21Getting really close on time now.
0:42:21 > 0:42:25Looking good, Chris. All the labels facing the right way, yeah?
0:42:28 > 0:42:30- Bear's going to start getting everything on the table.- OK.
0:42:30 > 0:42:32I'll come over and gold leaf for you.
0:42:32 > 0:42:35I'm making some candy cane for the Christmas tree.
0:42:38 > 0:42:39How are you doing with the gold leaf, Chris?
0:42:39 > 0:42:40Pain in the arse, mate.
0:42:44 > 0:42:46You all right?
0:42:46 > 0:42:47No.
0:42:48 > 0:42:50Oh, you...
0:42:58 > 0:43:00- Is this the last thing to go on? - Yeah.
0:43:00 > 0:43:02Lush.
0:43:02 > 0:43:04- Is it done with the...?- Snowman? Almost.
0:43:04 > 0:43:05Clean down.
0:43:07 > 0:43:0930 seconds now.
0:43:14 > 0:43:15Guys, that's it.
0:43:16 > 0:43:19Six hours are over. Your time is up.
0:43:19 > 0:43:23Well done. You have completed the challenge.
0:43:23 > 0:43:24Well done, big man.
0:43:26 > 0:43:28Knackered.
0:43:28 > 0:43:29Happy?
0:43:30 > 0:43:33Oh, we tried to do too much stands ourselves.
0:43:46 > 0:43:48Two stunning centrepieces,
0:43:48 > 0:43:53400 individual desserts all made in just eight hours.
0:44:23 > 0:44:26Benoit and Cherish will now judge the centrepieces
0:44:26 > 0:44:29and taste the remaining desserts.
0:44:29 > 0:44:31We're going to start with Laurian's team, so...
0:44:31 > 0:44:35Before we start, there's one more thing needed to be done.
0:44:35 > 0:44:36- Please.- We get a surprise?
0:44:36 > 0:44:38Right.
0:44:38 > 0:44:40Oh!
0:44:41 > 0:44:44The Smurfs. Pink Smurfs.
0:44:44 > 0:44:45Should have brought our helmets.
0:44:45 > 0:44:48You guys have done a fantastic job.
0:44:48 > 0:44:49It looks amazing.
0:44:49 > 0:44:52Yes, a lot of thought that gone through on the table.
0:44:52 > 0:44:55Chocolate sleigh, the snowman, the chimney stack, the tree.
0:44:55 > 0:44:58I really like the little details that you put on the candy cane
0:44:58 > 0:45:00with the baubles.
0:45:00 > 0:45:03And the flower, the little touch of sugar work
0:45:03 > 0:45:04which I always like to see.
0:45:04 > 0:45:07And the little fire with the little logs.
0:45:07 > 0:45:09Bottom of the chimney, love it, love it, love it.
0:45:09 > 0:45:13The proof is also in the pudding so shall we start with the snowball?
0:45:16 > 0:45:19Laurian's snowball has Calamansi mousse and lychee cremeux
0:45:19 > 0:45:23all finished with white chocolate and desiccated coconut.
0:45:24 > 0:45:26- It looks like a snowball.- It does.
0:45:26 > 0:45:27On a stick!
0:45:31 > 0:45:33Lovely Calamansi flavour.
0:45:33 > 0:45:35I'm not sure about the coconut desiccated on the outside
0:45:35 > 0:45:38not being toasted or anything. I know you were looking for
0:45:38 > 0:45:40the snowy effect but personally,
0:45:40 > 0:45:43desiccated coconut, untouched, and me...
0:45:43 > 0:45:47This is why we went for the really fine desiccated coconut.
0:45:47 > 0:45:49So it's not going to hang around too long, is it?
0:45:49 > 0:45:50Not as much as a thicker one.
0:45:50 > 0:45:54- OK, well, I hope so.- I think it is quite one-dimensional.
0:45:54 > 0:45:56I think it's just one texture that I can taste
0:45:56 > 0:46:00so it's quite disappointing in a way when I eat it.
0:46:00 > 0:46:03- OK.- Still there, though, the coconut, eh?
0:46:05 > 0:46:10Their Mont Myrtille, or Blueberry Mountain, has crumbled sable Breton,
0:46:10 > 0:46:14blueberry cheesecake mousse and piped chestnut vermicelli.
0:46:17 > 0:46:21It's very pretty on the glass and you inject blueberry.
0:46:21 > 0:46:23I can't taste the chestnut.
0:46:23 > 0:46:25- You can't?- No.- I can.
0:46:25 > 0:46:29I know that you put bits and pieces of chestnut on the bottom and then
0:46:29 > 0:46:32when I taste it, it's all sweetness throughout.
0:46:32 > 0:46:36The blueberry, I don't think it marries well with the chestnut
0:46:36 > 0:46:38so I'm a bit disappointed.
0:46:38 > 0:46:40Mont Blanc, my favourite dessert.
0:46:40 > 0:46:43I have the chestnut, which is important in a Mont Blanc.
0:46:43 > 0:46:46If you have a Mont Blanc without the chestnut, where are we going?
0:46:46 > 0:46:49The myrtille is a great addition
0:46:49 > 0:46:51but it's not strong enough.
0:46:51 > 0:46:52Halfway there.
0:46:54 > 0:46:57Their Christmas presents have a raspberry mousse,
0:46:57 > 0:46:59lemongrass cremeux and Anzac biscuit.
0:47:05 > 0:47:10I like to have a little bit more precision in your little Christmas
0:47:10 > 0:47:12presents. I think they are a bit untidy.
0:47:12 > 0:47:15Jeremy, I wish you would just keep calm, slow down
0:47:15 > 0:47:18and just pipe it very, very neatly.
0:47:25 > 0:47:27Well...
0:47:27 > 0:47:29A little safe.
0:47:29 > 0:47:31I got raspberry
0:47:31 > 0:47:34and I've got your charming little sable from New Zealand
0:47:34 > 0:47:35with coconut.
0:47:35 > 0:47:38Well, it's a bit safe is what Benoit is saying.
0:47:38 > 0:47:40- You think it's a bit safe too?- I think it's a bit safe.
0:47:40 > 0:47:43- Is this one safe, here?- And finally?
0:47:43 > 0:47:47Their final dessert sees a chocolate cremeux surrounded by
0:47:47 > 0:47:49fresh mint bavarois and coated in dark chocolate
0:47:49 > 0:47:51with roasted nibbed hazelnuts.
0:48:04 > 0:48:09I've got a texture which is extremely soft, a very mild,
0:48:09 > 0:48:11mild mint infusion,
0:48:11 > 0:48:15lost with a bit of chocolate cream.
0:48:15 > 0:48:16All of that...
0:48:16 > 0:48:19brings almost a faded-away
0:48:19 > 0:48:22kind of chocolate minty kind of dessert.
0:48:22 > 0:48:28And around - bam, a lot of dark chocolate with hazelnuts.
0:48:28 > 0:48:29None of it is working together.
0:48:29 > 0:48:31You should be able to enjoy it all in one go
0:48:31 > 0:48:34and get the freshness of your inside
0:48:34 > 0:48:37married harmoniously with the chocolate on the outside
0:48:37 > 0:48:38and the nuts.
0:48:38 > 0:48:40It is one-dimensional for me.
0:48:40 > 0:48:42I wish you could put in a dacquoise
0:48:42 > 0:48:46or a sort of sponge and something more.
0:48:46 > 0:48:50I know that time is running out but this is final and I'm looking for
0:48:50 > 0:48:54something that is so tasty that I want to dip in more.
0:48:56 > 0:48:59Well done, and we will move on now to Liam's team.
0:49:09 > 0:49:10Liam, Chris.
0:49:10 > 0:49:12Before we start, can we just finish something off?
0:49:12 > 0:49:14- Yes. Please.- Of course.
0:49:14 > 0:49:15Good Lord.
0:49:20 > 0:49:23- Well, I think that deserves a round of applause, surely.- Yes.
0:49:28 > 0:49:31Well done, Chef. It is really impressive.
0:49:31 > 0:49:33It's very elegant and it's so magnificent
0:49:33 > 0:49:36to see you thought of the whole showpiece, and when I look down,
0:49:36 > 0:49:40it's the Earth, the camouflage and then the poppy seed flower.
0:49:40 > 0:49:42- Well done.- You haven't mentioned my favourite bit,
0:49:42 > 0:49:44which is the chocolate barbed wire.
0:49:44 > 0:49:48I think you brought an elegant showpiece,
0:49:48 > 0:49:53interesting stories, but I feel like I'm going to a museum a little bit.
0:49:53 > 0:49:57I'm sorry, guys. I really like your poppy flowers.
0:49:57 > 0:50:00They're really beautiful, they really bring something a bit more modern.
0:50:00 > 0:50:05Without those flowers, it would be, dare I say, boring.
0:50:05 > 0:50:08OK, let's move on to the tasting.
0:50:09 > 0:50:13Liam's team's rhubarb and custard slice has a ginger shortbread base,
0:50:13 > 0:50:17stewed rhubarb, ginger creme anglaise and rhubarb jelly.
0:50:22 > 0:50:24Flavour-wise, it's actually pleasant.
0:50:24 > 0:50:26The rhubarb is quite sharp.
0:50:26 > 0:50:29Your custard could have been set a little bit more.
0:50:29 > 0:50:32It's actually struggling to hold.
0:50:32 > 0:50:35And the sable underneath, well, it's cooked nicely.
0:50:35 > 0:50:37Is that an exciting dessert?
0:50:37 > 0:50:40Maybe not, but I see you wanted to take the
0:50:40 > 0:50:43rhubarb and custard kind of dessert. That's what I've got.
0:50:43 > 0:50:46I'm quite disappointed I could not taste much rhubarb in it
0:50:46 > 0:50:49and it's quite stringy as well. You can see this part
0:50:49 > 0:50:50is very, very stringy.
0:50:51 > 0:50:55As a whole, it is quite uninteresting for me.
0:50:58 > 0:51:03Their chocolate cherry dome sits on a sable Breton base with a chocolate
0:51:03 > 0:51:05mousse, frangipane and cherry coulis.
0:51:09 > 0:51:11Beautiful, elegant.
0:51:11 > 0:51:13The glaze is very shiny and uniform
0:51:13 > 0:51:17and that little cherry topping is actually working a treat.
0:51:17 > 0:51:19What does it depict? A land mine?
0:51:27 > 0:51:30Pleasantly surprised, Chef. It's really, really nice.
0:51:30 > 0:51:32This is what I want to see.
0:51:32 > 0:51:34This is what our final is about.
0:51:34 > 0:51:38Beautiful texture of the cherry, cremeux and then of course the biscuit.
0:51:38 > 0:51:41It just finish up beautifully for me.
0:51:41 > 0:51:42Well done. Very nice.
0:51:42 > 0:51:47- Thank you.- It's creamy, the sable at the bottom is cooked nicely.
0:51:47 > 0:51:48I like that.
0:51:48 > 0:51:51Well done. Let's hope it continues building up like that
0:51:51 > 0:51:54because so far, we stepped up with the second dessert but what about the third one?
0:51:54 > 0:51:56It's going to be even better than the second.
0:51:56 > 0:52:01Their apple and blackberry tins contain a caramelised apple puree,
0:52:01 > 0:52:05vanilla creme anglaise, blackberry gel and granola.
0:52:09 > 0:52:12The effort you put on the tin to try to bring a story and so forth...
0:52:12 > 0:52:16I think this is a dessert and it needed a little bit more work.
0:52:16 > 0:52:18A little bit more texture.
0:52:18 > 0:52:21I think the granola loses a little bit of its crunchiness
0:52:21 > 0:52:26after it gets in contact with the texture of the apple.
0:52:26 > 0:52:29As far as the apple is concerned, I've got a thin layer of apple.
0:52:29 > 0:52:31There is no personality in it. There's just a little sharpness
0:52:31 > 0:52:32to it.
0:52:32 > 0:52:35Chef, it looks better than it tastes.
0:52:35 > 0:52:40When I tuck in the first layer, for me, it is just too gelatified,
0:52:40 > 0:52:44the apple puree, then I tuck in again, the custard,
0:52:44 > 0:52:46then I realise that you have blackberry in it.
0:52:46 > 0:52:49It's not as exciting as I like it to be.
0:52:52 > 0:52:53And finally...
0:52:53 > 0:52:55The cigar!
0:52:55 > 0:52:59Their Winston Churchill cigars have a tempered chocolate shell
0:52:59 > 0:53:02filled with raspberry mousse and raspberry liqueur syrup.
0:53:06 > 0:53:09I wanted to do this the whole day.
0:53:09 > 0:53:13Pose. Chef, I have to say that it is so beautifully done.
0:53:13 > 0:53:15Love the cocoa butter that you paint on
0:53:15 > 0:53:18and the little effort that you put in again.
0:53:20 > 0:53:22Love it, love it, love it.
0:53:22 > 0:53:23Whoops.
0:53:26 > 0:53:27Liquid centre.
0:53:27 > 0:53:31Not too set but I don't want it to drip on your shirt.
0:53:31 > 0:53:33Every mouthful gives me different texture.
0:53:33 > 0:53:35First I bite the chocolate, then when I bite in,
0:53:35 > 0:53:37there's the mousse and then I hit the centre
0:53:37 > 0:53:41and then the raspberry kicks in. All very beautifully done.
0:53:41 > 0:53:45- Thank you, Chef.- The element of surprise is there.
0:53:45 > 0:53:49The raspberry cake, which I was looking for - without that,
0:53:49 > 0:53:52it would have been boring, extremely boring.
0:53:53 > 0:53:56This centre makes your dessert.
0:53:56 > 0:53:58- Thank you, Chefs.- Cheers, Chefs.
0:54:20 > 0:54:22- This one?- Or that one.
0:54:31 > 0:54:35As the finalists serve their desserts to friends and family,
0:54:35 > 0:54:39Cherish and Benoit face a huge decision.
0:54:39 > 0:54:41- It's going to be hard, hey?- Yes.
0:54:41 > 0:54:44They'll be marking each centrepiece out of 40.
0:54:44 > 0:54:46The thing about it, they make their own mould themselves.
0:54:48 > 0:54:49I don't know.
0:54:49 > 0:54:53I think you need to look at that in a different way, because you got the technicality,
0:54:53 > 0:54:54the innovation...
0:54:54 > 0:54:58And they'll mark each of the eight desserts out of 20.
0:54:58 > 0:55:03Whichever team achieves the highest overall score out of 200
0:55:03 > 0:55:08will be crowned champions of Bake Off Creme De La Creme 2017.
0:55:08 > 0:55:10Seriously, I don't know who is the winner.
0:55:10 > 0:55:12Me neither.
0:55:18 > 0:55:20Good evening, everyone.
0:55:22 > 0:55:24Lovely to see some of you again, and it is time now
0:55:24 > 0:55:29to reveal the winner of Bake Off Creme De La Creme.
0:55:29 > 0:55:33Liam's team, Chris and Bear, if you'd like to step forward,
0:55:33 > 0:55:36and Laurian, Jeremy and Thibault.
0:55:45 > 0:55:46It was incredibly close.
0:55:48 > 0:55:51There were just three points in it.
0:55:58 > 0:56:02The winner of Bake Off Creme De La Creme,
0:56:02 > 0:56:06with a score of 146...
0:56:10 > 0:56:11..is Liam's team.
0:56:11 > 0:56:13CHEERING AND APPLAUSE
0:56:16 > 0:56:18Oh, my God!
0:56:22 > 0:56:24- Well done, guys. - Thank you, Chef.
0:56:25 > 0:56:28Really well done.
0:56:28 > 0:56:31Liam, if you'd like to come and accept the trophy.
0:56:40 > 0:56:43- Wow!- Was not expecting that.
0:56:43 > 0:56:45Yeah, what an amazing achievement
0:56:45 > 0:56:48and I think we're probably the three happiest guys in the world
0:56:48 > 0:56:50right now.
0:56:50 > 0:56:52We've sacrificed so much and it's just...
0:56:52 > 0:56:55It just means everything.
0:56:55 > 0:56:57To have three points in it, as well.
0:56:57 > 0:57:00They were some real stiff competition in there today.
0:57:00 > 0:57:02And they deserve this as much as we do.
0:57:02 > 0:57:04We met great people and it's been a great experience.
0:57:04 > 0:57:07We are a lot better than we were three months ago.
0:57:07 > 0:57:09We look for new things,
0:57:09 > 0:57:11we look for new ideas and this is why it's such a pleasure
0:57:11 > 0:57:13to work with them two.
0:57:16 > 0:57:17- Thank you.- Thank you.
0:57:21 > 0:57:22He's a lovely man sometimes.
0:57:25 > 0:57:29It has been one of the most difficult decisions of my career
0:57:29 > 0:57:31and I've judged many competitions.
0:57:31 > 0:57:33There was so little in between.
0:57:33 > 0:57:36When there are strengths, there are also weaknesses, and you know what?
0:57:36 > 0:57:39You come in the afternoon and they are reversed,
0:57:39 > 0:57:40they swing it all around.
0:57:40 > 0:57:42They were neck to neck.
0:57:42 > 0:57:44The mark was just so close.
0:57:44 > 0:57:45Little details on the cigar,
0:57:45 > 0:57:48little detail that is on the ration pack.
0:57:48 > 0:57:50What else can you ask for?
0:57:50 > 0:57:53The Creme De La Creme, 2017. Phenomenal.
0:57:53 > 0:57:58The two guys stood here with me are not just team-mates,
0:57:58 > 0:57:59they are amazing friends.
0:57:59 > 0:58:01They are not colleagues, they are
0:58:01 > 0:58:03almost like brothers. They're family.
0:58:03 > 0:58:05We've spent that much time together,
0:58:05 > 0:58:08we know each other inside out and I wouldn't have changed them for the world.
0:58:08 > 0:58:13So, congratulations to Liam's team, who have battled through entremet,
0:58:13 > 0:58:17ganache, croquembouche and other words I've no idea what they meant
0:58:17 > 0:58:21two months ago to become champions of Creme De La Creme,
0:58:21 > 0:58:25and commiserations to Laurian's team, who were close but no chocolate cigar.
0:58:25 > 0:58:29All that's left is for me to rejoin the party, have a sip of champagne,
0:58:29 > 0:58:33thank Lord and Lady Gage and hopefully start a food fight.
0:58:33 > 0:58:34We'll see you next time. Bye for now.