1 00:00:02,080 --> 00:00:04,495 Where is she? I can't even find her. 2 00:00:04,520 --> 00:00:06,415 Ah, there you are. 3 00:00:06,440 --> 00:00:09,735 I know it's heavy but that's all they had. 4 00:00:09,760 --> 00:00:12,135 No, we can't return it, and besides, it's probably 5 00:00:12,160 --> 00:00:14,415 all sweaty now anyway. 6 00:00:14,440 --> 00:00:16,295 It is not sweaty, actually, Liam. 7 00:00:16,320 --> 00:00:19,135 And this is not how I wanted to be introduced. 8 00:00:19,160 --> 00:00:22,735 Hi, I'm Ellie Taylor. I'm Liam Charles. 9 00:00:22,760 --> 00:00:25,175 BOTH: And welcome to Bake Off: The Professionals. 10 00:00:25,200 --> 00:00:27,615 Right, now that's done, pop that on and let's go. 11 00:00:27,640 --> 00:00:29,215 That cost me 100 quid, that did. 12 00:00:29,240 --> 00:00:32,815 Hang on, is this your idea? Seriously, the... 13 00:00:32,840 --> 00:00:35,335 Oh, great, now I'm stuck in the door. 14 00:00:35,360 --> 00:00:37,735 A grown woman, dressed as a cake, stuck in a door. 15 00:00:37,760 --> 00:00:39,655 I'm a professional, Liam. I have a mortgage! 16 00:00:46,720 --> 00:00:48,335 The Professional bakers are back. 17 00:00:48,360 --> 00:00:49,775 Trying to look glamorous. 18 00:00:49,800 --> 00:00:52,295 Brand-new teams from every corner of the globe... 19 00:00:52,320 --> 00:00:54,295 Run, Annie, run. 20 00:00:54,320 --> 00:00:57,655 ...will battle it out in Britain's ultimate patisserie competition. 21 00:00:57,680 --> 00:00:59,695 Perfection - that's what they're looking for, isn't it? 22 00:00:59,720 --> 00:01:03,135 Each week, they'll be creating hundreds of stunning desserts... 23 00:01:03,160 --> 00:01:05,055 Are you on a sugar high? Off my face. 24 00:01:05,080 --> 00:01:06,695 ...mind-boggling illusion cakes... 25 00:01:06,720 --> 00:01:07,735 Go, go, go, go. 26 00:01:07,760 --> 00:01:09,495 ...and surprise secret recipes... 27 00:01:09,520 --> 00:01:10,855 No idea. 28 00:01:10,880 --> 00:01:14,255 ...before transforming delicately sculpted sugar and chocolate... 29 00:01:14,280 --> 00:01:15,455 I should've been a bricklayer. 30 00:01:15,480 --> 00:01:17,455 ...into jaw-dropping showpieces. 31 00:01:17,480 --> 00:01:19,815 I tried to make it a little bit sexy. 32 00:01:19,840 --> 00:01:23,455 Each creation will be judged by the illustrious Cherish Finden... 33 00:01:23,480 --> 00:01:26,215 This year it will be tough, it will be hot. 34 00:01:26,240 --> 00:01:27,455 ...and Benoit Blin. 35 00:01:27,480 --> 00:01:31,415 It's all about being the best pastry chef you can be, so shine BRIGHT. 36 00:01:31,440 --> 00:01:32,655 Those who impress... 37 00:01:32,680 --> 00:01:34,215 Ba-da-boom for you guys. 38 00:01:34,240 --> 00:01:35,375 ...will keep their place. 39 00:01:35,400 --> 00:01:38,095 I don't know where to start, it's all so wrong. 40 00:01:38,120 --> 00:01:39,175 Those who fall short... 41 00:01:39,200 --> 00:01:40,735 BLEEP 42 00:01:40,760 --> 00:01:43,175 ...will have to leave the competition. 43 00:01:43,200 --> 00:01:44,255 Behind, behind. 44 00:01:44,280 --> 00:01:46,655 But which team will rise to the occasion... 45 00:01:46,680 --> 00:01:48,055 You guys are mad. 46 00:01:48,080 --> 00:01:49,495 ...showcase their skills... 47 00:01:49,520 --> 00:01:52,135 Go, baby, go. ..and push their creativity... 48 00:01:52,160 --> 00:01:53,895 Let's move her. ..to new heights? 49 00:01:53,920 --> 00:01:55,655 Be careful, be careful, be careful. 50 00:01:55,680 --> 00:01:58,135 As they fight to be crowned the next winners... 51 00:01:58,160 --> 00:01:59,295 One team, one dream. 52 00:01:59,320 --> 00:02:01,295 ...of Bake Off: The Professionals. 53 00:02:01,320 --> 00:02:03,655 Oh! 54 00:02:03,680 --> 00:02:05,135 I just hope it stays up. 55 00:02:05,160 --> 00:02:07,095 It's got to collapse, for sure. 56 00:02:07,120 --> 00:02:08,495 Oh, my God. 57 00:02:10,480 --> 00:02:11,935 CLATTERING 58 00:02:11,960 --> 00:02:13,575 That's not a noise that I like. 59 00:02:13,600 --> 00:02:14,975 Nail-biting. 60 00:02:22,000 --> 00:02:25,775 LIAM: Our first six teams in this year's Bake Off: The Professionals 61 00:02:25,800 --> 00:02:28,055 are about to face two patisserie challenges... 62 00:02:29,360 --> 00:02:31,095 OK, we've got this. 63 00:02:31,120 --> 00:02:33,575 To actually be here is just amazing. 64 00:02:33,600 --> 00:02:37,975 This is the highlight of our careers so far. 65 00:02:38,000 --> 00:02:40,335 ...after which Benoit and Cherish will rank them. 66 00:02:40,360 --> 00:02:43,815 We want to get to the final and showcase what we can do. 67 00:02:49,400 --> 00:02:52,135 And whoever is in last place will have to leave the competition. 68 00:02:52,160 --> 00:02:53,215 Good morning, chefs. 69 00:02:53,240 --> 00:02:54,975 Huge congratulations on making it to 70 00:02:55,000 --> 00:02:56,895 the Bake Off: The Professionals kitchen. 71 00:02:56,920 --> 00:03:00,295 But before we kick off, please welcome my new co-host, 72 00:03:00,320 --> 00:03:01,855 Ellie Taylor. 73 00:03:01,880 --> 00:03:03,735 Hello. Thank you, Liam. You're welcome. 74 00:03:03,760 --> 00:03:05,735 Do you know, I'm actually pretty chuffed I've made it to 75 00:03:05,760 --> 00:03:08,415 the kitchen as well? It's a flipping maze out there, isn't it? 76 00:03:08,440 --> 00:03:11,375 Anyway, as per last year, the judges have decided 77 00:03:11,400 --> 00:03:14,535 to kick things off with a secret challenge. 78 00:03:14,560 --> 00:03:17,295 Chefs, for your first secret challenge, we want you 79 00:03:17,320 --> 00:03:22,335 to make 36 identical, individual opera aux fruits. 80 00:03:22,360 --> 00:03:25,335 But, crucially, all we are giving you is a recipe 81 00:03:25,360 --> 00:03:28,015 which is so basic it looks a little bit like 82 00:03:28,040 --> 00:03:30,055 a glorified ingredient list. 83 00:03:30,080 --> 00:03:33,655 We also want you to make a chocolate amenity. 84 00:03:33,680 --> 00:03:37,335 An amenity is a sophisticated chocolate sculpture. 85 00:03:37,360 --> 00:03:42,175 The design is up to you, but it must reflect you as a team. 86 00:03:42,200 --> 00:03:44,495 Chefs, you have three hours 87 00:03:44,520 --> 00:03:46,415 to complete your secret recipe challenge. 88 00:03:46,440 --> 00:03:49,095 Good luck, and your time starts now. 89 00:03:49,120 --> 00:03:51,455 Go, go, go, go, go, go. I'll get the recipe out. 90 00:03:51,480 --> 00:03:53,335 The teams have been given all the ingredients 91 00:03:53,360 --> 00:03:56,015 and equipment they'll need to make their chocolate amenity... 92 00:03:57,760 --> 00:04:00,615 ...and 36 opera aux fruits. 93 00:04:00,640 --> 00:04:02,015 Opera with fruits. 94 00:04:02,040 --> 00:04:05,135 Starting fruity - why not? It's a little slice. 95 00:04:05,160 --> 00:04:07,415 Need to be so defined. 96 00:04:07,440 --> 00:04:09,175 Defined layers, much like my dress. 97 00:04:09,200 --> 00:04:12,255 That's the only reason I got the job - because I had the dress. 98 00:04:12,280 --> 00:04:15,055 OK we've got this. Yeah. Let's do it. OK, great. 99 00:04:15,080 --> 00:04:17,855 We are so excited to be back in this kitchen. 100 00:04:17,880 --> 00:04:19,415 We've got six more new teams. 101 00:04:19,440 --> 00:04:23,255 They should all have a clear picture of opera aux fruits. 102 00:04:23,280 --> 00:04:26,255 We can do this. Yeah. We can absolutely do this. It's fine. 103 00:04:26,280 --> 00:04:28,215 For the secret challenge, 104 00:04:28,240 --> 00:04:30,695 they need to use their experience, their instinct. 105 00:04:30,720 --> 00:04:33,975 Chefs, show me how skilful you are. 106 00:04:34,000 --> 00:04:36,575 Perfection - that's what they're looking for, isn't it, to be fair? 107 00:04:36,600 --> 00:04:38,215 First is the cremeux. 108 00:04:38,240 --> 00:04:40,575 One is the lemon, and one is the blackcurrant. 109 00:04:40,600 --> 00:04:44,415 The joconde sponge has to be light, aerated, and it has to be moist. 110 00:04:44,440 --> 00:04:46,735 And the final touch - the glaze. 111 00:04:46,760 --> 00:04:49,455 It needs to be so precise and identical 112 00:04:49,480 --> 00:04:55,855 and when I tuck into it, ooh, va-va-voom, I melt. 113 00:04:55,880 --> 00:04:56,935 Morning, chefs. Morning. 114 00:04:56,960 --> 00:04:58,695 Good morning, chefs. Looking confident. 115 00:04:58,720 --> 00:04:59,935 HE LAUGHS 116 00:04:59,960 --> 00:05:02,415 Have you done the opera aux fruits before? 117 00:05:02,440 --> 00:05:04,295 Yeah, so actually quite a lot. 118 00:05:04,320 --> 00:05:05,855 I've not done it for a long time. 119 00:05:05,880 --> 00:05:07,775 Er, the recipe's fairly familiar with. 120 00:05:07,800 --> 00:05:10,095 Can we talk now about the amenity? 121 00:05:10,120 --> 00:05:12,575 So the idea is that we have, er, a base. 122 00:05:12,600 --> 00:05:14,935 Ring going upwards, rose in the middle. 123 00:05:14,960 --> 00:05:16,695 We're going to do some little butterflies piped. 124 00:05:16,720 --> 00:05:19,295 OK, in what way does that represent you guys? 125 00:05:19,320 --> 00:05:20,615 So, we're a bit flamboyant. 126 00:05:20,640 --> 00:05:22,975 You know, the roses and the butterflies I put... 127 00:05:23,000 --> 00:05:24,415 Where are you from? Oh, I'm from Bolton. 128 00:05:24,440 --> 00:05:26,215 We're all flamboyant up there. 129 00:05:26,240 --> 00:05:28,775 Andy and Raf met on a skiing holiday four years ago, 130 00:05:28,800 --> 00:05:31,775 when they bonded over their love of patisserie. 131 00:05:31,800 --> 00:05:34,095 And they still hit the slopes together whenever they can. 132 00:05:34,120 --> 00:05:35,975 How do you ski and look sexy? 133 00:05:36,000 --> 00:05:37,055 It's all in the hips. 134 00:05:37,080 --> 00:05:38,375 HE LAUGHS 135 00:05:38,400 --> 00:05:41,655 But, up until now, they've never joined forces in the kitchen. 136 00:05:41,680 --> 00:05:43,575 Whoa! 137 00:05:43,600 --> 00:05:45,935 Andrew, did you always want to work in food? 138 00:05:45,960 --> 00:05:48,295 Er, yeah. So, from a young age, I loved food 139 00:05:48,320 --> 00:05:50,335 and cooking with my nan. What kind of things would you make 140 00:05:50,360 --> 00:05:53,015 with your nan? We'd make things like jam tarts, the simple stuff. 141 00:05:53,040 --> 00:05:55,375 Oh, yes! You know for like when my grandad got home from work 142 00:05:55,400 --> 00:05:57,735 and things like that. Lovely, yeah. Do you still make jam tarts? 143 00:05:57,760 --> 00:06:00,095 No. Yeah, I can't imagine what Cherish's face would be 144 00:06:00,120 --> 00:06:01,575 if you presented her with a jam tart. 145 00:06:01,600 --> 00:06:03,935 Be a lot easier than this, wouldn't it? It would be! 146 00:06:03,960 --> 00:06:06,255 This seems like a lot of effort. It really does. 147 00:06:06,280 --> 00:06:07,855 With three layers of joconde 148 00:06:07,880 --> 00:06:10,455 and almond sponge cake to bake and cool... 149 00:06:10,480 --> 00:06:11,975 Let's whip some eggs. 150 00:06:12,000 --> 00:06:15,655 ...and three layers of cremeux to make and set... 151 00:06:15,680 --> 00:06:17,975 Confident, pretty confident. 152 00:06:18,000 --> 00:06:20,535 ...the teams will have to race to get their operatic elements 153 00:06:20,560 --> 00:06:22,895 ready to assemble as quickly as possible. 154 00:06:22,920 --> 00:06:25,615 You need to just really hurry up now. Yeah, I'm going, I'm going. 155 00:06:25,640 --> 00:06:28,855 But Italian-born Nicoletta is confident their opera cake 156 00:06:28,880 --> 00:06:30,335 will hit the high note. 157 00:06:30,360 --> 00:06:32,695 Oh, my God, I've done so many operas in my life. 158 00:06:32,720 --> 00:06:34,615 Really comfortable with it, to be honest. 159 00:06:34,640 --> 00:06:36,935 And the chocolate amenities, we're making a radio 160 00:06:36,960 --> 00:06:38,215 because we love listening to music. 161 00:06:38,240 --> 00:06:39,855 Yeah, we always listen to music in the kitchen. 162 00:06:39,880 --> 00:06:42,575 It's the first thing that we do when we start cooking together. 163 00:06:42,600 --> 00:06:45,815 We switch the radio on and we just dance. 164 00:06:45,840 --> 00:06:47,855 If they're not dancing, Nicoletta 165 00:06:47,880 --> 00:06:50,495 and Georgina can be found practising mindfulness 166 00:06:50,520 --> 00:06:52,935 at the latest craze, puppy yoga. 167 00:06:54,400 --> 00:06:55,935 THEY LAUGH 168 00:06:55,960 --> 00:06:59,095 Are you trying to bring your sort of mindfulness here today? 169 00:06:59,120 --> 00:07:01,415 Yes, we breathe in, we breathe out. 170 00:07:01,440 --> 00:07:03,895 And do you come from a family of chefs? 171 00:07:03,920 --> 00:07:05,335 Actually, my father, 172 00:07:05,360 --> 00:07:07,815 my sister, most of my family, they're all dentists. 173 00:07:07,840 --> 00:07:11,175 Dentists?! Yes, I know. Oh, my gosh. You're the one turning 174 00:07:11,200 --> 00:07:14,175 all the teeth black. I'm the one giving them clients. That's what I said. 175 00:07:14,200 --> 00:07:18,575 This is a racket you've got going on! I love it. Yes. 176 00:07:18,600 --> 00:07:20,935 Unlike Nicoletta and Georgina... Normally, you've got 177 00:07:20,960 --> 00:07:23,855 the method beside it. So a lot of memory jogging. 178 00:07:23,880 --> 00:07:26,695 ...not everyone's opera will be so well rehearsed. 179 00:07:26,720 --> 00:07:29,015 It's stuff we've done before, but not lately. 180 00:07:29,040 --> 00:07:30,855 But, I'm sure we can deliver. 181 00:07:30,880 --> 00:07:32,295 He may not be an opera buff, 182 00:07:32,320 --> 00:07:34,855 but Martyn is no stranger to the stage. 183 00:07:34,880 --> 00:07:39,255 I know you're expecting Harry Styles, but you've got me instead. 184 00:07:39,280 --> 00:07:41,895 Since giving up musical theatre eight years ago for 185 00:07:41,920 --> 00:07:45,095 a life in the pastry kitchen, he's been creating new recipes 186 00:07:45,120 --> 00:07:46,975 with commie chef Jenny, including 187 00:07:47,000 --> 00:07:49,575 the wedding cake Martyn made for his big day. 188 00:07:49,600 --> 00:07:53,255 So for our amenity, we're going to do two interlinking hearts 189 00:07:53,280 --> 00:07:56,335 because I've just been married myself. Aw. About three months now. 190 00:07:56,360 --> 00:07:59,175 And Jenny has just got engaged, as well, at Christmas. 191 00:07:59,200 --> 00:08:03,535 Congratulations. Thank you. That's me out of the window, then. 192 00:08:03,560 --> 00:08:05,935 He doesn't have to know. 193 00:08:05,960 --> 00:08:09,615 Wedding bells are also on the horizon for another of our chefs. 194 00:08:09,640 --> 00:08:11,255 ELLIE: Margo, you're getting married? 195 00:08:11,280 --> 00:08:14,735 Yes. Hopefully, July. And what are the outfits? 196 00:08:14,760 --> 00:08:17,095 It's a Viking dress. Yeah, my Viking dress. Viking? 197 00:08:17,120 --> 00:08:20,415 Getting married as a Viking. Yeah, I just need a herd of wolves. 198 00:08:20,440 --> 00:08:23,735 OK. Do you need a helmet with horns on, as well? 199 00:08:23,760 --> 00:08:28,135 I do. I feel like I do. Ah. They would be epic wedding photos. 200 00:08:28,160 --> 00:08:30,895 When she's not planning her wedding with partner Sophie, 201 00:08:30,920 --> 00:08:33,935 Margo from Poland loves to join Ally and dog Pepper for 202 00:08:33,960 --> 00:08:36,295 a kick-about at their local London pitch. 203 00:08:36,320 --> 00:08:38,735 That was a good one. That was a really good one. 204 00:08:38,760 --> 00:08:41,695 Can I have one of the big chocolate chips? It's my first day in the kitchen, 205 00:08:41,720 --> 00:08:44,095 so I don't know what is allowed. I don't see why not. 206 00:08:44,120 --> 00:08:46,535 Yes! This is sort of why I took the job. 207 00:08:46,560 --> 00:08:50,375 Don't take the whole jar, please. No, I won't. Well... Or will I? 208 00:08:50,400 --> 00:08:53,415 LIAM :If the chefs are to achieve pitch-perfect opera cakes, 209 00:08:53,440 --> 00:08:56,815 they'll need to get their cremeux layers made as quickly as possible. 210 00:08:56,840 --> 00:08:58,855 I'm going to get the blackcurrant one in thermal. 211 00:08:58,880 --> 00:09:01,215 Doing it over a bain-Marie will take a lot longer. 212 00:09:01,240 --> 00:09:04,255 If they are to have enough time to set them to a perfect consistency... 213 00:09:04,280 --> 00:09:05,895 It's called a cremeux for a reason, 214 00:09:05,920 --> 00:09:09,215 because it has a cream like consistency. Good morning. 215 00:09:09,240 --> 00:09:11,575 Hello, chefs. How are we doing? All good, good, all good. 216 00:09:11,600 --> 00:09:14,575 It's so nice to have you on the show, Dharma. 217 00:09:14,600 --> 00:09:17,175 We used to work together before. Oh, really? Yes. 218 00:09:17,200 --> 00:09:19,895 OK, good. But that doesn't mean that I'll be easy on you. 219 00:09:19,920 --> 00:09:21,335 No, no, no. 220 00:09:21,360 --> 00:09:23,815 Dharma likes to join compatriot, team leader 221 00:09:23,840 --> 00:09:27,775 and self-confessed fashionista Ma yank on his shopping trips. 222 00:09:27,800 --> 00:09:32,415 I'm not sitting on that. I'll see you. I'll go to the place. I'm not sitting on this at all. 223 00:09:32,440 --> 00:09:36,135 Is that what you do when you're not cooking? I'm always shopping, I'm attending fashion shows, 224 00:09:36,160 --> 00:09:38,615 I'm meeting people from fashion. That's what I do. 225 00:09:38,640 --> 00:09:41,135 Oh, my gosh. What do you think of my outfit, then? 226 00:09:41,160 --> 00:09:45,855 Love it. Love it, love it, love it, as Cherish will say it. 227 00:09:45,880 --> 00:09:49,535 Are you happy with this, Raf? Beautiful. Look at that. 228 00:09:49,560 --> 00:09:52,575 With the cremeux made and ready for the freezer, attention turns 229 00:09:52,600 --> 00:09:56,055 to the sponges. Joconde is almost ready, baba. 230 00:09:56,080 --> 00:09:59,535 Well done. The teams have been given the exact amount of ingredients 231 00:09:59,560 --> 00:10:01,855 to make three layers of sponge. 232 00:10:01,880 --> 00:10:03,895 So, basically, you have to weight out equally 233 00:10:03,920 --> 00:10:06,935 the whole amount. So we're going for 600g a tray, 234 00:10:06,960 --> 00:10:09,255 cos our mix was 1,800. 235 00:10:09,280 --> 00:10:11,095 But if they haven't weighed out correctly... 236 00:10:11,120 --> 00:10:13,855 We made four - if just one goes wrong. 237 00:10:13,880 --> 00:10:16,815 ...the sponges won't be the correct size and thickness. 238 00:10:16,840 --> 00:10:19,175 How many layers are we looking for? Three layers. 239 00:10:19,200 --> 00:10:22,015 So you have three layers of joconde sponge? 240 00:10:22,040 --> 00:10:23,775 We couldn't get enough for 241 00:10:23,800 --> 00:10:26,255 the last layer, so I just put half. 242 00:10:26,280 --> 00:10:28,175 So now you've got two and a half. Yeah. 243 00:10:28,200 --> 00:10:31,015 Are we going to get 36 pieces? I hope so. Yeah, we should. 244 00:10:31,040 --> 00:10:32,415 OK. 245 00:10:32,440 --> 00:10:34,295 Annie, originally from Malaysia, 246 00:10:34,320 --> 00:10:37,495 and Subin, from South Korea, have worked together in London for 247 00:10:37,520 --> 00:10:40,255 the past nine months. But their close friendship 248 00:10:40,280 --> 00:10:44,055 and creativity extends far beyond the pastry kitchen. 249 00:10:44,080 --> 00:10:47,935 I feel like back to school. Like art class. 250 00:10:47,960 --> 00:10:54,415 It looks fine, but I will see after it comes out from the oven, I guess. 251 00:10:54,440 --> 00:10:57,815 I was thinking about time calls - about trying something different to make them my own, 252 00:10:57,840 --> 00:11:00,215 cos it's my first day. So I was thinking... SHOUTS: Chefs! 253 00:11:00,240 --> 00:11:02,135 You are halfway... 254 00:11:02,160 --> 00:11:05,255 # Throoooough! # 255 00:11:07,520 --> 00:11:09,455 OK, just trying it out. 256 00:11:09,480 --> 00:11:10,615 Now it's going in. 257 00:11:10,640 --> 00:11:14,295 LIAM: If creating 36 opera aux fruits wasn't challenging enough... 258 00:11:14,320 --> 00:11:15,895 These are so thin. 259 00:11:15,920 --> 00:11:19,295 ...the teams must also construct their chocolate amenities. 260 00:11:19,320 --> 00:11:22,455 I'm going to start the chocolate rose, if that's all right.? Yeah, you go for it. 261 00:11:22,480 --> 00:11:26,055 A chocolate amenity is a sophisticated chocolate sculpture 262 00:11:26,080 --> 00:11:29,255 often given to a VIP hotel guest. 263 00:11:29,280 --> 00:11:31,215 Have you made many amenities in your life? 264 00:11:31,240 --> 00:11:33,575 There's always somebody wanting something put into 265 00:11:33,600 --> 00:11:36,735 a bedroom that we've, uh, as pastry chefs got to create on the fly. 266 00:11:36,760 --> 00:11:40,055 Blimey, I didn't know you were so involved in things in the bedroom. 267 00:11:40,080 --> 00:11:42,975 Crikey. On this occasion, we want that amenity 268 00:11:43,000 --> 00:11:46,735 to represent each individual team in this competition. 269 00:11:46,760 --> 00:11:49,455 Goodness, I don't think I've been this stressed making chocolate. 270 00:11:49,480 --> 00:11:51,455 We're doing an amenity on London based, 271 00:11:51,480 --> 00:11:53,535 because London is a vibe, right? 272 00:11:53,560 --> 00:11:57,935 So Dharma's doing the Shard and this is London Eye. 273 00:11:57,960 --> 00:11:59,735 I'm making the boxes where you sit and drink. 274 00:11:59,760 --> 00:12:02,815 We are doing a crazy representation of my garden, which is 275 00:12:02,840 --> 00:12:05,615 a place where we spend a lot of time together. 276 00:12:05,640 --> 00:12:08,335 This is the giant heart. Give it a nice, shiny finish. 277 00:12:08,360 --> 00:12:11,455 OK, well, this is hilarious. It is what it is. 278 00:12:11,480 --> 00:12:13,775 Time to make a box so the judge can like open it 279 00:12:13,800 --> 00:12:16,055 and then they see the rose. 280 00:12:16,080 --> 00:12:17,775 Oh! It's very thin. 281 00:12:17,800 --> 00:12:20,895 I have a bad feeling it's going to break. 282 00:12:20,920 --> 00:12:25,415 Chefs, my tummy is rumbling, which means you have one hour to go. 283 00:12:25,440 --> 00:12:28,135 Let's go, yeah? LIAM: Is that how you tell the time? 284 00:12:28,160 --> 00:12:33,655 Yeah, don't you? Tummy rumble, one hour. Small belch - 30 minutes. 285 00:12:33,680 --> 00:12:35,735 Ally, the sponge is looking good. 286 00:12:35,760 --> 00:12:38,095 LIAM: With the sponges baked... Perfect. 287 00:12:38,120 --> 00:12:41,695 ...the chefs need to brush the tops with a light coating of lemon syrup. 288 00:12:41,720 --> 00:12:44,295 This is the base of our opera. It looks great, 289 00:12:44,320 --> 00:12:46,615 it smells great. I'm happy, Georgina's happy. 290 00:12:46,640 --> 00:12:48,655 We're smiling. Everything is OK. 291 00:12:48,680 --> 00:12:51,015 But oversoak... Extra syrup on that bit. 292 00:12:51,040 --> 00:12:53,415 ...and the soggy joconde won't hold its shape. 293 00:12:53,440 --> 00:12:55,775 Going to brush the tops now and then flip it over. 294 00:12:55,800 --> 00:12:57,215 Then, we'll brush the bottom, as well. 295 00:12:57,240 --> 00:13:00,135 However, one team have a different problem to solve first... 296 00:13:00,160 --> 00:13:01,495 I need at least 42. 297 00:13:01,520 --> 00:13:03,815 ...turning two and a half layers into three. 298 00:13:03,840 --> 00:13:05,655 Annie, Subin. Hello. Hi. 299 00:13:05,680 --> 00:13:08,295 How's it going? Not so great. 300 00:13:08,320 --> 00:13:10,375 Oh, lo, lo, lo. What's happened? 301 00:13:10,400 --> 00:13:14,135 We just made a mistake about the sponge - about the size. Sure. 302 00:13:14,160 --> 00:13:18,575 In the middle part, we don't have enough, so we're going to use the left-over to like cover it up. 303 00:13:18,600 --> 00:13:21,375 So we just need to make sure that we have enough sponge - 304 00:13:21,400 --> 00:13:22,775 that's the main thing. 305 00:13:22,800 --> 00:13:24,775 Good luck, chefs. Thank you. 306 00:13:24,800 --> 00:13:27,095 So we're just building the opera now. 307 00:13:27,120 --> 00:13:28,415 Ooh, look at these colours. 308 00:13:28,440 --> 00:13:30,735 Which will go into the fridge to set 309 00:13:30,760 --> 00:13:33,095 and then we can cut, portion and finish off. 310 00:13:33,120 --> 00:13:35,495 ELLIE: The teams need to move quickly if they're to give their 311 00:13:35,520 --> 00:13:37,815 operas sufficient setting time. 312 00:13:37,840 --> 00:13:40,535 OK, we can do it. Need to just really hurry up now. 313 00:13:40,560 --> 00:13:43,255 But working with such delicate layers of joconde... 314 00:13:43,280 --> 00:13:46,495 Is it going to slide off? No. Right. 315 00:13:47,720 --> 00:13:51,415 Let's think about this. ..Is not something that can be rushed. 316 00:13:51,440 --> 00:13:54,575 This is the most nerve-racking sponge layering I've done in my life. 317 00:13:54,600 --> 00:13:58,295 Where we've soaked it earlier on, it's obviously become very sticky. 318 00:13:58,320 --> 00:14:01,055 So we've had to slightly 319 00:14:01,080 --> 00:14:04,735 cut it to fit the frame. 320 00:14:04,760 --> 00:14:06,775 But I'm sure that the end result will still be 321 00:14:06,800 --> 00:14:09,655 the portion sizes that Cherish wants. 322 00:14:09,680 --> 00:14:12,975 I think we're a little bit behind because of the sponge. 323 00:14:13,000 --> 00:14:14,815 We've got this. 324 00:14:14,840 --> 00:14:18,015 Once the final thin layer of white chocolate glaze goes on... 325 00:14:18,040 --> 00:14:20,415 Not a lot, not a lot, not a lot. Thin layer. 326 00:14:20,440 --> 00:14:23,855 Have you put a bit of colouring in? A little bit. A little bit. We don't want it to be neon. 327 00:14:23,880 --> 00:14:26,175 ...the operas can finally hit the freezers for 328 00:14:26,200 --> 00:14:28,495 the all-important setting stage. 329 00:14:28,520 --> 00:14:30,295 So if we can split them down, 330 00:14:30,320 --> 00:14:32,175 give them a bit of space like that. 331 00:14:32,200 --> 00:14:34,175 It should circulate the air a little bit better. 332 00:14:34,200 --> 00:14:36,495 Just need to move a bit faster. 333 00:14:36,520 --> 00:14:39,135 I just want to pour it, like, all on top. 334 00:14:39,160 --> 00:14:40,455 I'm losing my patience. 335 00:14:43,160 --> 00:14:45,575 Chefs, you have 30 minutes left. 336 00:14:45,600 --> 00:14:47,175 Just need to glaze it now. 337 00:14:47,200 --> 00:14:49,975 While Annie and Subin must wait for their glaze to set... 338 00:14:50,000 --> 00:14:53,095 My operas are nearly ready to cut. Let's do it. 339 00:14:53,120 --> 00:14:56,015 ...the rest of the operas are ready for their final act. 340 00:14:56,040 --> 00:14:58,575 So, Dharma, 30 minutes left. Cut it, cut it. 341 00:14:58,600 --> 00:15:02,095 Cherish and Benoit are expecting 36 immaculate operas 342 00:15:02,120 --> 00:15:04,735 with a flawless definition to each layer. 343 00:15:04,760 --> 00:15:07,055 Worked a treat I think. Whether it's enough or not, 344 00:15:07,080 --> 00:15:08,455 we're going to find out. 345 00:15:08,480 --> 00:15:11,055 And on top of all that... Keep wetting that knife. Yeah, yeah. 346 00:15:11,080 --> 00:15:13,575 ...they must be identical in size and shape. 347 00:15:13,600 --> 00:15:16,295 So 30 divided by six is five, isn't it? 348 00:15:16,320 --> 00:15:19,535 And that means calculating correctly is crucial. 349 00:15:19,560 --> 00:15:22,655 Oh, my God this is really stressful. Breathe. 350 00:15:22,680 --> 00:15:26,135 This is the bit where everyone watching at home is like, "What cakes do we have in 351 00:15:26,160 --> 00:15:28,455 "the cupboard and why do I only have fruit?" 352 00:15:30,480 --> 00:15:34,335 Oh, I like those middle ones. Oh, I'll take those slices all day long. 353 00:15:34,360 --> 00:15:36,655 We get 36 of them! 354 00:15:36,680 --> 00:15:38,455 But Martyn and Jenny's thick glaze... 355 00:15:38,480 --> 00:15:41,375 I'm really struggling with this. ..Isn't making the cut. 356 00:15:41,400 --> 00:15:44,055 The glaze on the top's really quite firm. 357 00:15:44,080 --> 00:15:46,975 So any pressure on it squeezes the filling out. 358 00:15:47,000 --> 00:15:50,455 It cracks the top and that's what we are experiencing now. 359 00:15:50,480 --> 00:15:53,535 And Martyn's decided to fight fire with fire. 360 00:15:53,560 --> 00:15:55,575 Let's heat it up a bit. 361 00:15:55,600 --> 00:15:57,495 Drastic times call for drastic measures. 362 00:15:59,600 --> 00:16:01,855 Nah, it's not going to do that, either. 363 00:16:03,040 --> 00:16:05,415 Ten minutes left, chefs. 364 00:16:05,440 --> 00:16:07,775 OK, we need to speed up. Are we OK? 365 00:16:07,800 --> 00:16:11,655 Yeah, it looks fine. I just want a cleaner cut. 366 00:16:11,680 --> 00:16:14,015 Just chopping them, Jen, do you want to start writing. 367 00:16:14,040 --> 00:16:16,735 We're writing "opera"” so that, on top of our opera, we just pop 368 00:16:16,760 --> 00:16:18,295 it on like a garnish. 369 00:16:18,320 --> 00:16:21,855 BLEEP. Have you spelt it wrong? It's the Brazilian version. 370 00:16:21,880 --> 00:16:24,855 Keep writing "opera”, keep writing "opera". Can't, cos it's not working. 371 00:16:24,880 --> 00:16:29,495 Your rose is on. Yeah, you should have the box but it keeps breaking. 372 00:16:29,520 --> 00:16:33,255 How long do we have? Chefs, you have one minute left. 373 00:16:33,280 --> 00:16:36,215 OK, I'm going to write "opera" right now. 374 00:16:36,240 --> 00:16:39,535 Raspberry. Get them on there and then let's go. Yeah. 375 00:16:39,560 --> 00:16:41,895 Quick, quick, quick, quick. 376 00:16:41,920 --> 00:16:44,215 You've got it, you've got this, Oh, my God. 377 00:16:44,240 --> 00:16:45,175 Insane writing. 378 00:16:45,200 --> 00:16:47,495 So not happy. No, I know. 379 00:16:48,960 --> 00:16:51,855 Can't believe we didn't manage to write "opera"” on top. Come on. 380 00:16:51,880 --> 00:16:53,695 Chefs, your time is up, 381 00:16:53,720 --> 00:16:56,975 please step away from your opera aux fruits. 382 00:16:57,000 --> 00:17:00,535 Well. Well done mate. Sweaty. 383 00:17:02,920 --> 00:17:04,775 Well done, mate. Told you we'd be fine. 384 00:17:04,800 --> 00:17:06,615 Everybody else's has got stuff on. 385 00:17:06,640 --> 00:17:08,895 Yeah, I know. And ours just looks BLEEP. 386 00:17:13,760 --> 00:17:16,855 The teams now face the judgment of Benoit and Cherish 387 00:17:16,880 --> 00:17:18,535 for the very first time. 388 00:17:18,560 --> 00:17:21,215 Right. Here we go. 389 00:17:21,240 --> 00:17:23,975 Nicoletta and Georgina, from Meraki Baking Studio, 390 00:17:24,000 --> 00:17:25,695 please come forward. 391 00:17:35,600 --> 00:17:38,335 OK, chef, thank you for coming to the judging table. 392 00:17:38,360 --> 00:17:41,455 36 opera aux fruit. 393 00:17:41,480 --> 00:17:44,455 There is one or two there that look 394 00:17:44,480 --> 00:17:47,295 the way I will have pictured that dessert to be. 395 00:17:47,320 --> 00:17:51,695 If you had only managed all 36 the same, I would have said you would have done a great job. 396 00:17:51,720 --> 00:17:54,375 Your chocolate amenity. 397 00:17:54,400 --> 00:17:57,175 I was so excited when you said about the radio. 398 00:17:57,200 --> 00:17:59,895 I was like, "Saturday Night Fever, now." 399 00:17:59,920 --> 00:18:03,015 But the execution - it could have been better. 400 00:18:03,040 --> 00:18:04,295 Shall we? 401 00:18:09,200 --> 00:18:12,815 Well, for me I enjoyed it. Very much. 402 00:18:12,840 --> 00:18:16,415 Sponge - perfect texture. All the cremeux set. 403 00:18:16,440 --> 00:18:20,055 What I really like is your glaze on the top. When I cut it through, 404 00:18:20,080 --> 00:18:21,975 I have no effort - that is a good sign. 405 00:18:22,000 --> 00:18:23,535 If only you would have 406 00:18:23,560 --> 00:18:26,735 executed a little bit quicker, you would've smashed everything. 407 00:18:26,760 --> 00:18:32,015 Thank you very much. Thank you. 408 00:18:32,040 --> 00:18:36,575 Well, we've got, believe it or not, 36 opera slices. 409 00:18:36,600 --> 00:18:39,375 Because I was far from believing 410 00:18:39,400 --> 00:18:42,215 that you could actually achieve that with the amount of sponge 411 00:18:42,240 --> 00:18:46,615 you had earlier on. We can see there is a lot of hiccups here and there. 412 00:18:46,640 --> 00:18:49,255 Opera is not being written on the cake. 413 00:18:49,280 --> 00:18:51,095 And you can see over here it's slipping away. 414 00:18:51,120 --> 00:18:54,175 That tells me that the cremeux is not properly cooked, as well. 415 00:18:54,200 --> 00:18:57,895 Coming to the chocolate amenity - this is the bare minimum. 416 00:18:57,920 --> 00:19:00,335 It's unfinished, it's a shame. 417 00:19:00,360 --> 00:19:05,215 OK, let's see if it's actually tasting quite nice. 418 00:19:05,240 --> 00:19:08,615 I think one thing that really bugged me is the over soaking. 419 00:19:08,640 --> 00:19:10,975 Can you see it - all the syrup oozing out? 420 00:19:11,000 --> 00:19:14,455 I'm lacking the texture of a beautiful opera slice. 421 00:19:14,480 --> 00:19:16,455 Sorry, guys. 422 00:19:20,360 --> 00:19:23,135 I wish you had a little bit of a colour in your glaze 423 00:19:23,160 --> 00:19:25,495 in order to have a better contrast with the writing on it. 424 00:19:25,520 --> 00:19:27,855 Well, looking at your chocolate amenity, 425 00:19:27,880 --> 00:19:30,655 I actually quite like it. It looks very ancient. 426 00:19:30,680 --> 00:19:32,215 It is a beautiful piece. 427 00:19:36,840 --> 00:19:40,055 The sponge is actually quite moist. It eats very nicely. 428 00:19:40,080 --> 00:19:44,415 The glaze on top is too thick, but what I had, I enjoyed. 429 00:19:44,440 --> 00:19:45,535 ALL: Thank you. 430 00:19:49,880 --> 00:19:52,415 I can see that your slice is actually well set, 431 00:19:52,440 --> 00:19:56,095 because they're all very perfectly cut. So well done for that. 432 00:19:56,120 --> 00:19:58,175 There is also the little amenity. 433 00:19:58,200 --> 00:20:00,815 The overall presentation - I like the idea. 434 00:20:00,840 --> 00:20:02,575 I wish there was a bigger rose here. 435 00:20:02,600 --> 00:20:04,975 It kind of is compacted on itself. 436 00:20:08,040 --> 00:20:10,335 The thickness of the glaze - the way it should be. 437 00:20:10,360 --> 00:20:12,655 The sponge is beautifully done. 438 00:20:12,680 --> 00:20:15,455 Good stuff. Is that what you say up there, no? 439 00:20:15,480 --> 00:20:17,735 We'll take it. You'll take it? OK. 440 00:20:17,760 --> 00:20:19,535 Nice one, chefs. Thank you. 441 00:20:22,840 --> 00:20:25,415 When you were telling me about the Shard, 442 00:20:25,440 --> 00:20:28,695 the London Eye, I get all so excited. 443 00:20:28,720 --> 00:20:32,135 But it needed to have a little bit of a finesse. 444 00:20:32,160 --> 00:20:34,935 The opera - the visual is not tidy. 445 00:20:34,960 --> 00:20:37,655 It's not neat enough for this level of the competition. 446 00:20:41,520 --> 00:20:45,015 In terms of the flavour profile. I think we've got what we've asked 447 00:20:45,040 --> 00:20:48,775 for. Now in terms of the texture - hm-hm. 448 00:20:48,800 --> 00:20:53,815 The sponge was so thin, everything is soft in there. Thank you, guys. 449 00:21:02,680 --> 00:21:05,895 Chef, it all go pear-shaped. Isn't it? Yeah. 450 00:21:05,920 --> 00:21:09,775 I don't know where to start. It's all so wrong. 451 00:21:09,800 --> 00:21:11,455 The definition is not there. 452 00:21:11,480 --> 00:21:12,855 The layering is not there. 453 00:21:12,880 --> 00:21:16,375 Now this is where I struggle, also. 454 00:21:16,400 --> 00:21:19,175 That little amenity, which is supposed to sing love, 455 00:21:19,200 --> 00:21:21,535 love, love - it's not even neatly done. 456 00:21:21,560 --> 00:21:23,895 This is weak, we are talking weak, at the minute. 457 00:21:23,920 --> 00:21:26,455 Can I not taste it? No, you have to. 458 00:21:37,200 --> 00:21:40,015 I'm afraid to say you have the worst opera. 459 00:21:40,040 --> 00:21:42,375 That's all you need to know and it's a fact. 460 00:21:42,400 --> 00:21:45,375 One bad day in the kitchen, we can survive. 461 00:21:45,400 --> 00:21:46,855 Two... HE WHISTLES 462 00:21:46,880 --> 00:21:49,175 ...make it difficult OK. Thank you, guys. 463 00:21:49,200 --> 00:21:50,535 Thank you. See you later. 464 00:21:50,560 --> 00:21:51,815 Thank you, chefs. 465 00:21:56,280 --> 00:21:58,575 Wasn't our best effort. Yeah. Um... 466 00:21:58,600 --> 00:22:00,215 By any stretch of the imagination. 467 00:22:00,240 --> 00:22:03,575 We felt like the judging didn't go too bad. Overall. pretty well. Yeah. 468 00:22:03,600 --> 00:22:06,575 Everything they said, basically, was something that I had in mind that 469 00:22:06,600 --> 00:22:08,535 I did. So, yeah, lesson learned. 470 00:22:12,200 --> 00:22:14,975 Ahead of tomorrow's showpiece challenge, the teams have 471 00:22:15,000 --> 00:22:19,495 a golden hour in which to make, cast and set any elements overnight. 472 00:22:19,520 --> 00:22:24,775 So new series, new teams, new co-host. Hmm. What do you think you've learnt about the teams? 473 00:22:24,800 --> 00:22:28,135 We know they all need to get a flipping move on. It's a competition. 474 00:22:28,160 --> 00:22:30,975 We have to put them through their paces from the get-go. 475 00:22:31,000 --> 00:22:32,975 Actually, some teams have managed pretty close 476 00:22:33,000 --> 00:22:36,055 to what we were expecting. Nicoletta and Georgina - 477 00:22:36,080 --> 00:22:40,575 if it wasn't for the writing to be the same everywhere, they would have been really, really good. 478 00:22:40,600 --> 00:22:43,535 Andrew and Raf, I thought they were pretty good, as well. 479 00:22:43,560 --> 00:22:45,455 They're very comfortable in the kitchen. 480 00:22:45,480 --> 00:22:48,935 And then we have Annie and Subin. Soggy sponge. 481 00:22:48,960 --> 00:22:51,375 They just crumble with time management, as well. 482 00:22:51,400 --> 00:22:53,375 And then we have Martyn and Jenny. 483 00:22:53,400 --> 00:22:55,295 Oh, la la la la la. Well, shall we say, uh, 484 00:22:55,320 --> 00:22:58,175 they've made their life very difficult ahead of tomorrow. 485 00:22:58,200 --> 00:23:01,295 They'll have to pull it out of the bag tomorrow. Oh, beyond that. 486 00:23:01,320 --> 00:23:03,615 Their opera slices weren't singing at all. 487 00:23:03,640 --> 00:23:05,855 Nice one, Liam. No, they weren't. 488 00:23:12,760 --> 00:23:15,095 LIAM: Just one challenge remains before Cherish 489 00:23:15,120 --> 00:23:17,815 and Benoit decide which team will claim first place 490 00:23:17,840 --> 00:23:20,775 and who will have to leave the competition. 491 00:23:20,800 --> 00:23:23,375 Feeling good right now. Yes. 492 00:23:25,680 --> 00:23:28,695 Good morning, chefs, for your first showpiece challenge, you'll be asked 493 00:23:28,720 --> 00:23:32,535 to take a ordinary pudding and turn it into something extraordinary. 494 00:23:32,560 --> 00:23:36,935 And, today, it's one of my faves - Banoffee pie. So "Benoit-fee". 495 00:23:36,960 --> 00:23:40,215 Benoit-fee. Tell us what. Wow, thank you, Liam. 496 00:23:40,240 --> 00:23:43,575 Chefs, today, we are expecting you to transform 497 00:23:43,600 --> 00:23:46,935 the simple dessert of banana, caramel, 498 00:23:46,960 --> 00:23:50,255 cream and pastry or biscuit base, 499 00:23:50,280 --> 00:23:53,455 and improve the three key elements - 500 00:23:53,480 --> 00:23:56,735 the taste, the look and the texture. 501 00:23:56,760 --> 00:24:00,135 Chef, you must also produce enough to serve 24. 502 00:24:00,160 --> 00:24:03,295 Then you need to incorporate your dessert into 503 00:24:03,320 --> 00:24:09,095 the showpiece sculpture so beautiful, it stuns me into silence. 504 00:24:09,120 --> 00:24:12,135 Stun Cherish into silence? You are having an absolute giraffe. 505 00:24:12,160 --> 00:24:15,935 Can't be done. But, chefs, you've already had one hour to prepare. 506 00:24:15,960 --> 00:24:18,215 You now have a further four hours. 507 00:24:18,240 --> 00:24:21,095 Best of luck. Your time starts now. 508 00:24:25,600 --> 00:24:28,015 Banoffee pie's one of those desserts that, 509 00:24:28,040 --> 00:24:30,815 er, everybody knows, so there's no escaping it 510 00:24:30,840 --> 00:24:33,535 and getting away from it. It's just a case of elevating it 511 00:24:33,560 --> 00:24:36,975 to something different. If we don't nail it, we're not back next week, 512 00:24:37,000 --> 00:24:40,495 so it's all or nothing. 513 00:24:40,520 --> 00:24:44,615 I'm well chuffed with this. I absolutely love banoffee. 514 00:24:44,640 --> 00:24:47,935 With a biccy bottom. It has to be a biccy bottom. What? What's a biccy bottom? 515 00:24:47,960 --> 00:24:50,615 What's a biccy bottom? A biscuit bottom. Biccy bottom. 516 00:24:50,640 --> 00:24:53,415 It's what the cool kids call it. Stick with us, guys. 517 00:24:53,440 --> 00:24:56,375 # Biccy biccy bottom Biccy biccy bottom 518 00:24:56,400 --> 00:24:58,135 # Biccy biccy bottom Biccy, biccy. # 519 00:24:58,160 --> 00:25:00,695 So I'm starting the caramel and that's the base of our dessert, 520 00:25:00,720 --> 00:25:03,335 so that's the first thing that needs to be done. 521 00:25:03,360 --> 00:25:08,295 There is no banoffee pie without a proper, good, silky, gooey toffee. 522 00:25:08,320 --> 00:25:11,735 And the whipped cream. Ha-ha! 523 00:25:11,760 --> 00:25:13,175 As much as you want. 524 00:25:13,200 --> 00:25:18,375 However, | need to see the hero - banana, banana, banana! 525 00:25:18,400 --> 00:25:22,055 We will find out also what our teams are made of when it comes to 526 00:25:22,080 --> 00:25:25,495 the showpiece. What type of skills they can bring to this competition. 527 00:25:25,520 --> 00:25:28,095 It needs to be fun, it needs to be colourful. 528 00:25:28,120 --> 00:25:32,695 Chefs, please do not play it safe or you will be going home. 529 00:25:32,720 --> 00:25:35,255 Good morning, ladies. ALL: Good morning. 530 00:25:35,280 --> 00:25:37,775 Banoffee pie. Yes. Have you been inspired? 531 00:25:37,800 --> 00:25:40,535 So we've been inspired by Carmen Miranda, 532 00:25:40,560 --> 00:25:44,015 a South American-Portuguese performer. She was really famous 533 00:25:44,040 --> 00:25:47,575 for wearing a banana hat. It will be little bananas 534 00:25:47,600 --> 00:25:50,535 that we will place on top of her head. 535 00:25:50,560 --> 00:25:54,935 Nicoletta and Georgina's ode to this glamorous icon will be adorned 536 00:25:54,960 --> 00:25:57,455 with chocolate vines and showgirl fans. 537 00:25:57,480 --> 00:26:00,375 They're enhancing their individual banoffee desserts 538 00:26:00,400 --> 00:26:02,135 with a rum banana compote, 539 00:26:02,160 --> 00:26:05,375 caramel sponge and a malted-milk mousse. 540 00:26:05,400 --> 00:26:09,055 I think this challenge will be intriguing, because, yesterday, you make radio. Yeah. 541 00:26:09,080 --> 00:26:12,935 And today you make something that you like that you can dance around when you make it, as well. 542 00:26:12,960 --> 00:26:15,295 Exactly. So there'll be a bit of samba to go with it? 543 00:26:15,320 --> 00:26:17,655 Er, well... We can do that in the background. 544 00:26:17,680 --> 00:26:20,615 Yes, we can go for a dance. I'm sure you would love that. 545 00:26:20,640 --> 00:26:25,375 LIAM: And Nicoletta and Georgina aren't the only chefs going bananas with their banoffee. 546 00:26:25,400 --> 00:26:29,135 Oh, my God do they have our same moulds? Oh, do they? Yeah. 547 00:26:29,160 --> 00:26:31,095 Tell us about your banoffee pie. 548 00:26:31,120 --> 00:26:34,055 We don't want to divulge too much information. 549 00:26:34,080 --> 00:26:36,415 It's total interaction. You're going to have 550 00:26:36,440 --> 00:26:39,495 to do lots of different pieces to put the dish together yourselves. 551 00:26:39,520 --> 00:26:43,055 Well, to be honest, after last night it has be some form of risk 552 00:26:43,080 --> 00:26:47,815 to be taken in order to see if we can keep you in this competition. 553 00:26:47,840 --> 00:26:50,215 LIAM: In an ambitious bid to impress the judges after 554 00:26:50,240 --> 00:26:53,455 a disappointing first day, Martyn and Jenny's salted caramel 555 00:26:53,480 --> 00:26:58,215 jelly-filled bananas will need to be plucked from the branches of their chocolate tree. 556 00:26:58,240 --> 00:27:00,935 Before being finished off with salted caramel sap 557 00:27:00,960 --> 00:27:03,975 and chocolate tiff in and toffee-crunch soil. 558 00:27:04,000 --> 00:27:06,975 Jenny, I hear you go by another name, which is the Deaf Chef. 559 00:27:07,000 --> 00:27:08,815 Yeah, the Deaf Chef, that's me. 560 00:27:08,840 --> 00:27:11,375 I lost my hearing when I was a teenager 561 00:27:11,400 --> 00:27:14,735 and I thought, "No point crying over it, can't change it, 562 00:27:14,760 --> 00:27:16,775 "can't get it back. Might as well roll with it. " 563 00:27:16,800 --> 00:27:20,095 You wear hearing aids? Yes. Do you ever, if Martyn's wanging on a bit, 564 00:27:20,120 --> 00:27:21,895 do you ever...? 565 00:27:21,920 --> 00:27:24,495 I was tempted to take the batteries out yesterday. 566 00:27:24,520 --> 00:27:25,735 For the judging! 567 00:27:25,760 --> 00:27:28,775 I was like, "I don't want to hear this. I don't want to hear this." 568 00:27:28,800 --> 00:27:32,215 Also hoping to bounce back from a bad first challenge... 569 00:27:32,240 --> 00:27:34,535 Our showpiece will be a tree. 570 00:27:34,560 --> 00:27:37,615 ...Annie and Subin are counting on home advantage to score 571 00:27:37,640 --> 00:27:39,615 with their attempt at a banana tree. 572 00:27:39,640 --> 00:27:42,735 So we get the idea from my country, Malaysia. 573 00:27:42,760 --> 00:27:45,415 I literally can pick the bananas from the streets, 574 00:27:45,440 --> 00:27:50,255 so we don't really actually need to buy from the market. 575 00:27:50,280 --> 00:27:52,935 Not only do they hope to create a realistic 576 00:27:52,960 --> 00:27:55,815 and colourful showpiece, Annie and Subin want to add 577 00:27:55,840 --> 00:27:57,735 some authentic Asian flavour. 578 00:27:57,760 --> 00:28:00,575 So their banoffee desserts will feature yuzu caramel, 579 00:28:00,600 --> 00:28:03,895 which they'll pair with a banana and rum compote. 580 00:28:03,920 --> 00:28:06,975 Yuzu is our, like, favourite ingredient, because it tastes... 581 00:28:07,000 --> 00:28:09,975 It's like sourness that goes well with sweetness. 582 00:28:10,000 --> 00:28:12,975 And it's like incorporating desserts that are good together. 583 00:28:13,000 --> 00:28:17,455 Because after drinking, I always go for ice cream before going home. 584 00:28:17,480 --> 00:28:21,975 So, for me, having booze and dessert is very important. 585 00:28:22,000 --> 00:28:24,855 I'm making a double batch of salted caramel. 586 00:28:24,880 --> 00:28:27,335 LIAM: While the teams need to ensure they've included all 587 00:28:27,360 --> 00:28:29,695 the key components of a banoffee pie... 588 00:28:29,720 --> 00:28:32,535 The main dessert will be made of malted milk powder mousse. 589 00:28:32,560 --> 00:28:35,255 We really want to enhance the caramel nutty flavour. 590 00:28:35,280 --> 00:28:38,015 ...they also need to transform and elevate it... 591 00:28:38,040 --> 00:28:41,055 We're both Asian, we love spices. So we have spiced up our sponge. 592 00:28:41,080 --> 00:28:44,175 We've spiced up our sable. We've spiced up our caramel. 593 00:28:44,200 --> 00:28:47,135 ...without overshadowing the star of the show - the banana. 594 00:28:47,160 --> 00:28:49,455 It's a banana mousse. 595 00:28:49,480 --> 00:28:52,135 I thought we'd done a good job because we both liked it 596 00:28:52,160 --> 00:28:55,615 and we both don't like bananas, So... 597 00:28:55,640 --> 00:28:58,175 But Andy and Raf aren't holding back. 598 00:28:58,200 --> 00:29:01,455 We're using lime. Lime? We think it's a great concoction. 599 00:29:01,480 --> 00:29:03,455 Banoffee pie's traditionally very sweet. 600 00:29:03,480 --> 00:29:07,015 So if you do have that lime, it sort of cuts through all the sweetness, I guess. Yeah. 601 00:29:07,040 --> 00:29:09,335 Unless we take it too far and then... 602 00:29:09,360 --> 00:29:11,215 Turns out to be a key lime pie. 603 00:29:11,240 --> 00:29:12,855 Could be, yeah. 604 00:29:12,880 --> 00:29:15,495 As well as adding a punch of citrus, Andy 605 00:29:15,520 --> 00:29:18,415 and Raf are transforming their banoffee desserts into bright, 606 00:29:18,440 --> 00:29:20,895 delicate flowers encased in chocolate pastry, 607 00:29:20,920 --> 00:29:24,855 which they'll serve atop a three- platformed showpiece surrounded by 608 00:29:24,880 --> 00:29:27,455 a host of greedy-looking primates. 609 00:29:27,480 --> 00:29:29,815 We'd just bought an ornament and then 610 00:29:29,840 --> 00:29:31,815 made the silicon moulds from an ornament. 611 00:29:31,840 --> 00:29:35,335 The shape's come out really nice. We're happy with that, I think. 612 00:29:35,360 --> 00:29:38,255 ELLIE: And they're not the only ones monkeying about today. 613 00:29:38,280 --> 00:29:39,975 When you hear, the first time, bananas, 614 00:29:40,000 --> 00:29:42,375 what comes in my mind is monkeys. So we're making 615 00:29:42,400 --> 00:29:45,415 a little monkey factory where they're producing bananas. 616 00:29:45,440 --> 00:29:49,855 Ma yank and Dharma's hand-sculpted monkeys will be playfully employed 617 00:29:49,880 --> 00:29:52,935 manufacturing a bunch of sharing desserts layered 618 00:29:52,960 --> 00:29:57,335 with fresh banana, spicy sponge and caramelised chocolate mousse. 619 00:29:57,360 --> 00:30:00,295 Are you going to sculpt the monkey? Yeah. By hand? Build them? 620 00:30:00,320 --> 00:30:03,175 Yeah. OK. 621 00:30:03,200 --> 00:30:06,375 Big skills. You've done things like that quite a lot in your career, 622 00:30:06,400 --> 00:30:08,135 have you not? Yes. 623 00:30:08,160 --> 00:30:10,935 So you're confident today? Yeah, I know what I'm doing. 624 00:30:10,960 --> 00:30:14,895 LIAM: While every other showpiece features bananas, 625 00:30:14,920 --> 00:30:18,375 Margo and Ally have set sail on a very different course. 626 00:30:18,400 --> 00:30:21,775 So we are building a pirate shipwreck. 627 00:30:21,800 --> 00:30:27,055 But why? I really love pirates, and Margo couldn't say no to me. 628 00:30:27,080 --> 00:30:30,855 Their elaborate 17th century pirate ship will be carrying a treasure 629 00:30:30,880 --> 00:30:34,655 of gold bullion-shaped banoffee desserts containing banana bavarois 630 00:30:34,680 --> 00:30:36,495 and a rum caramel insert. 631 00:30:37,800 --> 00:30:41,535 I have to say that's a giant egg. Have you gone bananas, guys? 632 00:30:41,560 --> 00:30:44,935 It will look like a pirate ship when we're done with it. You sure? 633 00:30:44,960 --> 00:30:46,175 Absolutely. 634 00:30:47,720 --> 00:30:51,695 Chefs, you're already halfway through, which is bananas! 635 00:30:51,720 --> 00:30:54,695 We're building our first bananas. 636 00:30:54,720 --> 00:30:57,095 I hope ours are different to the other guys. 637 00:30:57,120 --> 00:30:59,455 LIAM: As well as exquisite banoffee flavours... 638 00:30:59,480 --> 00:31:02,215 You happy with banana compote, Raf? Yeah, yeah. It's nice. 639 00:31:02,240 --> 00:31:05,255 ...Benoit and Cherish are expecting perfectly balanced textures. 640 00:31:05,280 --> 00:31:06,935 How did you elevate the bar? 641 00:31:06,960 --> 00:31:10,735 We've added coffee into our biscuit base. The whole thing together is really sweet, 642 00:31:10,760 --> 00:31:13,455 so the coffee kind of balances it with the bitterness. 643 00:31:13,480 --> 00:31:14,895 And as with their showpiece... 644 00:31:14,920 --> 00:31:17,255 The mousse has got chunks of banana in there. 645 00:31:17,280 --> 00:31:19,215 ...Martyn and Jenny aren't playing it safe. 646 00:31:19,240 --> 00:31:21,575 We thought we'd give another bit of texture. 647 00:31:21,600 --> 00:31:24,255 So they'll either love it or they'll hate it, cos it's not smooth. 648 00:31:24,280 --> 00:31:27,935 That's just a risk that we've got to take, I think. 649 00:31:27,960 --> 00:31:30,695 ELLIE: Before the desserts can be glazed and decorated... 650 00:31:30,720 --> 00:31:33,655 Backs. ..they need to be frozen solid. 651 00:31:33,680 --> 00:31:36,615 I forgot how many layers I have in my dessert. 652 00:31:36,640 --> 00:31:41,055 While Ma yank and Dharma's large sharing desserts will need even longer to set... 653 00:31:41,080 --> 00:31:44,335 They need to chill in like five minutes. I just hope it sets. 654 00:31:44,360 --> 00:31:47,335 ...Annie and Subin... The banana compote is not freezing. 655 00:31:47,360 --> 00:31:49,695 Haven't even begun assembling theirs. 656 00:31:49,720 --> 00:31:52,935 The banana compote, it has to hold its shape inside 657 00:31:52,960 --> 00:31:56,895 the mousse, so I'm going to put back into the blast. 658 00:31:56,920 --> 00:32:00,295 The banoffee desserts aren't the only potential banana skins 659 00:32:00,320 --> 00:32:02,935 for our chefs. Sorry guys, behind you, sorry behind you. 660 00:32:02,960 --> 00:32:06,095 They still need to construct their immense centrepieces. 661 00:32:06,120 --> 00:32:08,415 Look away now, kids. 662 00:32:08,440 --> 00:32:11,095 Hello, hello, hello. What are you doing?! 663 00:32:11,120 --> 00:32:13,855 We're doing some drilling, which is part of the construction. 664 00:32:13,880 --> 00:32:17,735 Nothing screams sort of fine, refined delicate patisserie 665 00:32:17,760 --> 00:32:19,335 like a power tool. 666 00:32:19,360 --> 00:32:22,735 Absolutely. LAUGHS: I've got the power. 667 00:32:22,760 --> 00:32:25,975 LIAM: The chefs must treat their chocolate stands with the utmost care. 668 00:32:26,000 --> 00:32:27,735 It's quite A nerve-racking moment. 669 00:32:27,760 --> 00:32:30,335 Having set their largest pieces overnight... 670 00:32:30,360 --> 00:32:33,535 How, do you? Oh! Lay it down, lay it down. 671 00:32:33,560 --> 00:32:34,975 ...Any breakages now... 672 00:32:35,000 --> 00:32:38,575 There's a risk of everything going wrong at every stage until we get it built. 673 00:32:38,600 --> 00:32:40,935 ...And there won't be time to remake them. 674 00:32:40,960 --> 00:32:45,295 It's a extremely stiff mould And very, very big. 675 00:32:45,320 --> 00:32:47,575 But Margo and Ally's pirate ship... 676 00:32:47,600 --> 00:32:48,655 Thanks. 677 00:32:48,680 --> 00:32:50,895 ...may have already hit the rocks. 678 00:32:53,280 --> 00:32:56,135 Careful. It's well cracked, like, this whole side. I know, 679 00:32:56,160 --> 00:32:59,575 but I need to release it. Why is it the first time... I don't know. 680 00:32:59,600 --> 00:33:02,135 ...this is doing this? 681 00:33:02,160 --> 00:33:05,135 I really don't know. It's just cracking everywhere. 682 00:33:05,160 --> 00:33:07,695 Mate, is she going to be in bits? Yeah. 683 00:33:07,720 --> 00:33:09,015 I just need to get her out. 684 00:33:12,360 --> 00:33:14,695 The chefs have just 90 minutes remaining 685 00:33:14,720 --> 00:33:17,215 to complete their banoffee showpieces. 686 00:33:17,240 --> 00:33:18,735 Now that's stuck. 687 00:33:18,760 --> 00:33:22,295 But Margo and Ally's stuck pirate ship could sink their chances at 688 00:33:22,320 --> 00:33:24,615 finishing in time. Try that. 689 00:33:24,640 --> 00:33:27,455 No. Not yet. I just need to get her out. 690 00:33:29,520 --> 00:33:32,095 Think I heard the pop. 691 00:33:32,120 --> 00:33:34,895 She's released now. 692 00:33:34,920 --> 00:33:37,215 BOTH: Hey! 693 00:33:37,240 --> 00:33:39,575 OK awesome. So we're just going to brush 694 00:33:39,600 --> 00:33:41,935 the chocolate on again, cos there is a couple of cracks. 695 00:33:41,960 --> 00:33:45,615 You can fix it all. It will be just fine. It has to be. 696 00:33:45,640 --> 00:33:50,055 LIAM: And they're not the only ones trying to salvage a sticky situation. 697 00:33:50,080 --> 00:33:51,935 Banana compote, it's a bit sloppy 698 00:33:51,960 --> 00:33:55,255 but I'm going to just cut the size that I need. 699 00:33:55,280 --> 00:33:56,775 With their inserts set, 700 00:33:56,800 --> 00:34:00,295 Subin can finally begin assembling their banoffee desserts. 701 00:34:00,320 --> 00:34:01,975 I just need to finish faster. 702 00:34:02,000 --> 00:34:06,375 Chefs, you have one hour remaining. 703 00:34:06,400 --> 00:34:10,135 We've got an hour now to assemble. We can do it, mate. Of course we can. 704 00:34:10,160 --> 00:34:13,055 Yeah. There. Yeah, yeah. We are just starting 705 00:34:13,080 --> 00:34:15,415 to build our showpiece. Moment of truth. 706 00:34:15,440 --> 00:34:19,175 Make sure we can get it standing - that's the main issue. 707 00:34:19,200 --> 00:34:21,535 I've drilled, I've got my branches in. 708 00:34:21,560 --> 00:34:25,255 The bananas will be hanging off the tree in bunches. 709 00:34:25,280 --> 00:34:27,215 Hopefully. 710 00:34:27,240 --> 00:34:30,695 CHERISH: Martyn and Jenny. Yesterday was pretty bad for them, 711 00:34:30,720 --> 00:34:34,375 so, today, the take a lot of risk with an interactive showpiece. 712 00:34:34,400 --> 00:34:36,775 That's going to be a bit fragile, potentially. 713 00:34:36,800 --> 00:34:39,615 We have nothing to lose and everything to gain. We ain't going home today. 714 00:34:39,640 --> 00:34:41,935 Nicoletta and Georgina. 715 00:34:41,960 --> 00:34:43,335 Looks gorgeous. 716 00:34:43,360 --> 00:34:46,615 I am seeing a very sexy lady torso. 717 00:34:46,640 --> 00:34:48,255 This is embarrassing, isn't it? 718 00:34:48,280 --> 00:34:52,615 Clearly you've been spying at me in the shower again. 719 00:34:52,640 --> 00:34:54,895 And here I am. Let's go. Two, three. 720 00:34:54,920 --> 00:34:57,735 Margo and Ally. Is the boat going to 721 00:34:57,760 --> 00:35:00,095 be bring in anything to this challenge? 722 00:35:00,120 --> 00:35:02,015 Just check we're in, we're level. 723 00:35:02,040 --> 00:35:05,935 They need to go a little faster, I think to be comfortable and deliver what they want. Hmm. 724 00:35:05,960 --> 00:35:08,815 Annie and Subin. Yeah, entremets. I'm actually quite 725 00:35:08,840 --> 00:35:11,215 concerned it's not in the freezer yet. 726 00:35:11,240 --> 00:35:15,655 Yeah, so it might not be set, is that what you're saying? It might not set in time. 727 00:35:15,680 --> 00:35:18,015 We have broken it a couple of times, at this point. 728 00:35:18,040 --> 00:35:20,375 Just make sure you don't knock the side, please. I will. 729 00:35:20,400 --> 00:35:23,335 Thank you. Well, shiver my timbers, that looks amazing. 730 00:35:23,360 --> 00:35:24,695 CHEFS: Thank you. 731 00:35:24,720 --> 00:35:29,575 Please come round here, so I can high five you. Oh. 732 00:35:29,600 --> 00:35:31,415 Please come round here so we can celebrate. 733 00:35:31,440 --> 00:35:35,055 We don't high five or celebrate anywhere near the boat, just in case. No, 734 00:35:35,080 --> 00:35:37,415 you're not allowed to high five near the boat. 735 00:35:37,440 --> 00:35:39,375 I know you hate me, but please don't burn my fingers. 736 00:35:39,400 --> 00:35:42,055 Chefs, you have 30 minutes left. 737 00:35:42,080 --> 00:35:44,415 Let's move her. Yeah. We can do this. Let's do it. 738 00:35:48,280 --> 00:35:50,015 Stop, stop, stop. 739 00:35:50,040 --> 00:35:53,615 Keep him straight, keep him straight. Yeah. Push, push, push, push. Push, push. 740 00:35:53,640 --> 00:35:55,335 Got it. 741 00:35:55,360 --> 00:35:57,815 OK, very gentle. Yeah, happy? 742 00:35:57,840 --> 00:36:00,535 OK, yeah. I'm moving on to the dessert. 743 00:36:02,840 --> 00:36:05,415 They are smooth, they're coming out clean. 744 00:36:05,440 --> 00:36:07,295 They are frozen all the way through. 745 00:36:10,040 --> 00:36:12,295 Come on, babies. 746 00:36:13,600 --> 00:36:17,215 This bit broke. And when it comes to their banoffee, Annie and Subin 747 00:36:17,240 --> 00:36:19,495 have an even bigger problem. 748 00:36:19,520 --> 00:36:21,815 I'm not sure if it's set yet. 749 00:36:21,840 --> 00:36:24,215 I'm going to put back into the blast. 750 00:36:24,240 --> 00:36:25,855 And it's not only the dessert. 751 00:36:25,880 --> 00:36:27,815 The branch - a bit too thin, 752 00:36:27,840 --> 00:36:29,495 so it started breaking. 753 00:36:29,520 --> 00:36:33,855 If I worry too much, I will start to be like so shaky. 754 00:36:33,880 --> 00:36:35,295 So we're just about to dip the tops, 755 00:36:35,320 --> 00:36:37,855 which is the pollen for the flower. 756 00:36:37,880 --> 00:36:40,695 No, no, no, no. OK? I lost a banana. 757 00:36:40,720 --> 00:36:42,495 We need to dip this, 758 00:36:42,520 --> 00:36:45,575 stamp it and, then, finishing touches. 759 00:36:45,600 --> 00:36:47,455 Ooh, oh, oh, oh, 760 00:36:47,480 --> 00:36:50,975 please don't drop, please don't drop. 761 00:36:51,000 --> 00:36:55,015 Chefs, you have 15 minutes left. 762 00:36:55,040 --> 00:36:56,815 15 minutes. I can finish this. 763 00:36:56,840 --> 00:36:59,415 Put this on their plate and then leave that one. 764 00:37:01,880 --> 00:37:04,255 Oh, my God, what if the bananas all slide and fall off? 765 00:37:04,280 --> 00:37:07,215 Cos they're sliding off as we speak. 766 00:37:07,240 --> 00:37:09,975 What are they doing? It's not holding. 767 00:37:10,000 --> 00:37:11,895 It's cos they're too cold. 768 00:37:13,840 --> 00:37:17,215 It's a bit sloppy, but I don't think we have that much time now. 769 00:37:17,240 --> 00:37:21,135 Chefs, you have one minute to go. 770 00:37:21,160 --> 00:37:23,415 Sorry my piping is going crazy. 771 00:37:23,440 --> 00:37:25,695 Calm, calm, calm down, calm down. 772 00:37:25,720 --> 00:37:27,175 Oh. 773 00:37:30,160 --> 00:37:31,615 Ah. BLEEP. 774 00:37:31,640 --> 00:37:33,895 We'll just have to put them on as best we can. 775 00:37:36,360 --> 00:37:38,095 One left. One left? 776 00:37:39,880 --> 00:37:41,495 It's all right, just put 'em back on. 777 00:37:41,520 --> 00:37:43,175 That's it. Done. 778 00:37:43,200 --> 00:37:44,855 Chefs, time's up. 779 00:37:44,880 --> 00:37:47,215 That's the end of the challenge. Well done. 780 00:37:52,040 --> 00:37:54,335 Happy? Yeah. 781 00:37:54,360 --> 00:37:56,055 I hope the banana doesn't fall down. 782 00:38:03,680 --> 00:38:06,855 LIAM: Six banoffee pie showpieces now face the judgment 783 00:38:06,880 --> 00:38:08,375 of Cherish and Benoit. 784 00:38:16,400 --> 00:38:18,855 Chef, there is a lot of fun. 785 00:38:18,880 --> 00:38:22,455 The little detail that you put in really brings your showpiece 786 00:38:22,480 --> 00:38:25,495 to life. And I can't wait to taste your dessert. 787 00:38:25,520 --> 00:38:30,615 So we have a chocolate sucret filled with caramel, banana and lime 788 00:38:30,640 --> 00:38:33,575 and then the dome on the top, the pollen, is fresh banana 789 00:38:33,600 --> 00:38:35,255 and lime compote. 790 00:38:35,280 --> 00:38:38,095 There is a great deal of potential to be a lovely dessert here. 791 00:38:38,120 --> 00:38:40,495 Unfortunately, there are a few mistakes. 792 00:38:40,520 --> 00:38:44,895 Poom! Here comes the lime. It just killed my palate. 793 00:38:44,920 --> 00:38:47,415 What I want is the banana. Banana is the hero. 794 00:38:47,440 --> 00:38:49,855 I like the fact that the texture of the cream is light 795 00:38:49,880 --> 00:38:52,975 and flavoursome, with a little bit of toffeeness to it. 796 00:38:53,000 --> 00:38:56,735 Yes, we were in the world of banoffee pie. 797 00:38:56,760 --> 00:38:59,415 Elevated to something a bit different. OK. 798 00:38:59,440 --> 00:39:02,375 Thank you. Thank you, chefs. 799 00:39:02,400 --> 00:39:04,735 Good showpiece, overall. It looks nice. 800 00:39:04,760 --> 00:39:06,255 Too much lime. 801 00:39:15,400 --> 00:39:17,975 Well, it's good news. I love your showpiece 802 00:39:18,000 --> 00:39:22,775 because it us a showpiece. It's colourful, I love the characters. 803 00:39:22,800 --> 00:39:24,735 They are definitely cheeky monkeys. 804 00:39:24,760 --> 00:39:27,095 Would you please take us through your creation? 805 00:39:27,120 --> 00:39:30,175 There's a spicy sable at the bottom, then there's a banana caramel 806 00:39:30,200 --> 00:39:34,055 and it's encased in all-white-chocolate caramelised mousse. 807 00:39:34,080 --> 00:39:36,855 Chef I really, really like the sponge that you put in. 808 00:39:36,880 --> 00:39:39,855 It's so flavoursome. Oh, my word. 809 00:39:39,880 --> 00:39:42,655 I feel the caramel element a lot. 810 00:39:42,680 --> 00:39:45,215 It's a little sweet. A little too sweet. 811 00:39:45,240 --> 00:39:47,215 But there is one missing element here - 812 00:39:47,240 --> 00:39:49,495 it's the banana element. 813 00:39:49,520 --> 00:39:50,855 See you later, chefs. 814 00:39:59,080 --> 00:40:03,095 Well, I really, really, really thought I would not like this. 815 00:40:03,120 --> 00:40:05,415 And I do. I like it. 816 00:40:05,440 --> 00:40:09,135 When I actually look closer, there is only one technique that 817 00:40:09,160 --> 00:40:11,455 I can see, which is moulding. 818 00:40:11,480 --> 00:40:13,775 But, overall, I think it's a very good effort. 819 00:40:13,800 --> 00:40:15,215 So what have we got inside? 820 00:40:15,240 --> 00:40:18,655 On the bottom, we have a coffee biscuit, then we've got 821 00:40:18,680 --> 00:40:21,415 a bavarois and cream with banana, 822 00:40:21,440 --> 00:40:24,415 and you've got an insert in the middle that is caramel. 823 00:40:24,440 --> 00:40:25,815 It is really good news. 824 00:40:25,840 --> 00:40:28,775 I've got everything about the banoffee pie here - and more. 825 00:40:28,800 --> 00:40:31,455 Cos the little coffee, yes, this is working. 826 00:40:31,480 --> 00:40:34,455 Good job. CHEFS: Thank you. Stop smiling, go. 827 00:40:46,720 --> 00:40:48,575 Well, I'm a bit disappointed, guys. 828 00:40:48,600 --> 00:40:51,855 Carmen Miranda is famous for the hat. 829 00:40:51,880 --> 00:40:54,135 Where is the hat? 830 00:40:54,160 --> 00:40:55,575 It's a pile of bananas on top. 831 00:40:55,600 --> 00:40:57,895 Because you used the mould, the shape is there, 832 00:40:57,920 --> 00:41:00,295 but you could have done more to it. 833 00:41:00,320 --> 00:41:02,975 A little bit of air brushing. Dots of brown. 834 00:41:03,000 --> 00:41:04,855 Then it looks more realistic. 835 00:41:04,880 --> 00:41:08,215 Our bananas are made of toasted milk and malt mousse, 836 00:41:08,240 --> 00:41:11,655 caramel sponge and a caramelised banana and rum compote. 837 00:41:11,680 --> 00:41:14,055 I love the textures. I've got the sponge. 838 00:41:14,080 --> 00:41:17,575 It's moist. Whoa! That's actually bang-on for me. 839 00:41:17,600 --> 00:41:19,855 See you later. Thank you. Thank you very much. 840 00:41:27,240 --> 00:41:30,935 Technically, there is quite a bit of skill on display. 841 00:41:30,960 --> 00:41:33,695 But how I wish you'd inject a little bit more colour. 842 00:41:33,720 --> 00:41:37,495 I can see that there's a lot of problem with your pudding, as well. 843 00:41:37,520 --> 00:41:39,415 BENOIT CHUCKLES I'll take a nice one. 844 00:41:39,440 --> 00:41:42,255 So we've got chocolate sable, yuzu caramel, 845 00:41:42,280 --> 00:41:46,015 vanilla mousse and then, inside, we have the banana compote 846 00:41:46,040 --> 00:41:48,375 with the rum. 847 00:41:48,400 --> 00:41:50,295 This works for me. 848 00:41:50,320 --> 00:41:53,455 Wow. Banana. Hee-ha! 849 00:41:53,480 --> 00:41:56,375 Yuzu - just enough. I love it. 850 00:41:56,400 --> 00:41:58,695 Overall, I think it's a really nice piece of cake, 851 00:41:58,720 --> 00:42:01,015 but you need to revisit your recipe. 852 00:42:01,040 --> 00:42:03,375 There is a lot of water that you did not control 853 00:42:03,400 --> 00:42:05,895 that's leaking out from the cake. What a shame. 854 00:42:05,920 --> 00:42:07,095 Thank you very much. 855 00:42:12,120 --> 00:42:14,735 My heart. I cannot breathe. 856 00:42:26,520 --> 00:42:28,815 Well, for me I don't see 857 00:42:28,840 --> 00:42:31,775 a banana tree, cos you didn't do enough work for it 858 00:42:31,800 --> 00:42:35,575 to be technically and beautifully presented. 859 00:42:35,600 --> 00:42:37,495 We wanted to be interactive, 860 00:42:37,520 --> 00:42:39,935 so you can cut a banana off the tree 861 00:42:39,960 --> 00:42:42,295 and take some of the salted caramel sap 862 00:42:42,320 --> 00:42:44,615 and then finish it off with the crumb at the bottom. 863 00:42:44,640 --> 00:42:47,375 Oh, my God that is fun. 864 00:42:47,400 --> 00:42:48,895 Thank you very much. 865 00:42:48,920 --> 00:42:50,415 A little bit of everything. 866 00:42:50,440 --> 00:42:53,095 Yeah, that's to represent the tart case. 867 00:42:53,120 --> 00:42:55,855 Inside, we've got a caramelised banana mousse, 868 00:42:55,880 --> 00:42:58,375 a salted caramel jelly running through the centre. 869 00:42:58,400 --> 00:43:01,295 Though, it's lovely to eat it's very toffee-like. 870 00:43:01,320 --> 00:43:03,015 I wish the banana was more prominent. 871 00:43:03,040 --> 00:43:05,335 The mousse itself is very claggy - 872 00:43:05,360 --> 00:43:07,735 don't have the lightness that I'm looking for. 873 00:43:07,760 --> 00:43:10,895 But good effort though. I thought that was brilliant idea. Thank you. 874 00:43:10,920 --> 00:43:16,055 CHEFS: Thank you. Thanks for your hard work. See you later. 875 00:43:19,280 --> 00:43:21,695 So the idea was there, just the execution. 876 00:43:24,520 --> 00:43:27,935 Cherish and Benoit will now rank the teams based on their performance 877 00:43:27,960 --> 00:43:29,815 across both challenges. 878 00:43:29,840 --> 00:43:32,975 The team in last place will have to leave the competition. 879 00:43:33,000 --> 00:43:35,335 I think it's very playful, it's really fun. 880 00:43:35,360 --> 00:43:38,135 We had a decent first challenge and then a really good showpiece. 881 00:43:38,160 --> 00:43:39,895 Hopefully, we've done enough. 882 00:43:39,920 --> 00:43:43,335 Simple techniques here, but it's a complete showpiece. 883 00:43:43,360 --> 00:43:47,215 That was just so intense. It was really intense. Yeah. 884 00:43:47,240 --> 00:43:50,775 It would mean the world to get the first place. 885 00:43:50,800 --> 00:43:54,295 Looking at the showpiece, it's actually a bit incomplete. 886 00:43:54,320 --> 00:43:56,335 They seem to really like our dessert. 887 00:43:56,360 --> 00:43:59,535 I mean, some of it was falling down, but we managed. 888 00:43:59,560 --> 00:44:00,935 Good job. 889 00:44:00,960 --> 00:44:03,975 BENOIT: Hmm. Technically, it's basic. But, you know,. when you go 890 00:44:04,000 --> 00:44:06,335 and pick up your own banana, that's quite fun, is it? 891 00:44:06,360 --> 00:44:09,175 Even though we couldn't hang all the bananas as we wanted, 892 00:44:09,200 --> 00:44:11,255 I was proud of what we put together. 893 00:44:11,280 --> 00:44:13,535 So let's hope it's done the business. 894 00:44:17,040 --> 00:44:20,215 LIAM: Cherish and Benoit have made their decision. 895 00:44:20,240 --> 00:44:23,455 The judges thought there was a very high standard 896 00:44:23,480 --> 00:44:26,735 and it was incredibly close between the top three teams. 897 00:44:26,760 --> 00:44:28,975 But the team in first place is... 898 00:44:31,600 --> 00:44:33,935 Andrew and Raf from Harwoods Patisserie, 899 00:44:33,960 --> 00:44:36,495 you're through to the next round of the competition. 900 00:44:39,120 --> 00:44:41,095 ELLIE: Margo and Ally are second. 901 00:44:41,120 --> 00:44:42,975 Nicoletta and Georgina are third 902 00:44:43,000 --> 00:44:45,375 and Ma yank and Dharma are fourth. 903 00:44:45,400 --> 00:44:48,455 Which means the two teams left are Annie and Subin 904 00:44:48,480 --> 00:44:49,775 from the Dorchester, 905 00:44:49,800 --> 00:44:51,775 and Martyn and Jenny. 906 00:44:51,800 --> 00:44:55,695 Now, after much deliberation, Cherish and Benoit have decided that 907 00:44:55,720 --> 00:44:58,775 the team leaving the competition today will be... 908 00:45:05,120 --> 00:45:07,695 ...Martyn and Jenny. 909 00:45:07,720 --> 00:45:10,015 To the rest of the teams, congratulations, 910 00:45:10,040 --> 00:45:12,055 you are through to the next round. 911 00:45:12,080 --> 00:45:14,855 I was expecting it after yesterday, I'm not going to lie. 912 00:45:14,880 --> 00:45:17,175 Our downfall was probably yesterday with 913 00:45:17,200 --> 00:45:18,575 the mystery challenge. 914 00:45:18,600 --> 00:45:21,175 But I'm so proud of what we've done. 915 00:45:21,200 --> 00:45:23,655 I'm so sorry. Thank you. 916 00:45:23,680 --> 00:45:28,055 We might even put that opera cake on our afternoon tea - just to 917 00:45:28,080 --> 00:45:31,095 show people we can actually make it. Um... 918 00:45:31,120 --> 00:45:35,055 You can't be at the bottom again. Yes. So, a little bit more. 919 00:45:35,080 --> 00:45:37,375 We thought we were going home. 920 00:45:37,400 --> 00:45:41,735 Can't believe it. Yeah. You need to see our face one more time. 921 00:45:41,760 --> 00:45:43,375 Congratulations. OK? 922 00:45:43,400 --> 00:45:44,975 Winning, winning. Very close, uh? 923 00:45:45,000 --> 00:45:48,655 Woo-hoo-hoo! We came second. Feels amazing. 924 00:45:48,680 --> 00:45:51,015 Shocks. Yeah. Yeah, so unexpected. 925 00:45:51,040 --> 00:45:54,295 Next challenge, hopefully, we can do just as well. 926 00:45:54,320 --> 00:45:57,255 There's only one way down, though, isn't there? 927 00:45:57,280 --> 00:45:59,575 Next time... One team, one dream. 928 00:45:59,600 --> 00:46:01,455 ...the teams reimagine the classic tart. 929 00:46:01,480 --> 00:46:04,495 And turn it into something tart-ish. 930 00:46:04,520 --> 00:46:06,055 Beautiful, stunning. 931 00:46:06,080 --> 00:46:08,455 And go mad for science in the showpiece... 932 00:46:08,480 --> 00:46:10,735 Oh, I like it. Frankenstein. 933 00:46:10,760 --> 00:46:12,815 ...building towering piece montees. 934 00:46:12,840 --> 00:46:15,135 Don't move, don't move. Who will get top marks? 935 00:46:15,160 --> 00:46:16,855 Mad, totally. 936 00:46:16,880 --> 00:46:19,135 Do I like it? Yes. 937 00:46:19,160 --> 00:46:21,975 And who will get shocked? Ow! 938 00:46:22,000 --> 00:46:25,655 It's going to collapse, for sure. As their hopes of progressing fade. 939 00:46:25,680 --> 00:46:26,815 We have F word. 940 00:46:29,640 --> 00:46:31,615 Subtitles by Red Bee Media