1 00:00:02,120 --> 00:00:03,695 LIAM: Last time... Let's go, yeah? 2 00:00:03,720 --> 00:00:06,255 ...elite teams from the country's premier patisseries... 3 00:00:06,280 --> 00:00:08,055 Perfection - that's what they're looking for. 4 00:00:08,080 --> 00:00:09,095 ...began the battle... 5 00:00:09,120 --> 00:00:10,255 Sorry, guys, behind you. 6 00:00:10,280 --> 00:00:12,695 ...to be crowned Britain's Best Pastry Chefs. 7 00:00:12,720 --> 00:00:13,975 Bosh, bosh, bosh, bosh, bosh. 8 00:00:14,000 --> 00:00:15,975 And it was Andy and Raf's monkeying around... 9 00:00:16,000 --> 00:00:17,415 Beautifully done. 10 00:00:17,440 --> 00:00:19,295 ...that was enough to secure first place. 11 00:00:19,320 --> 00:00:21,895 Just need to move a bit faster. 12 00:00:21,920 --> 00:00:23,935 While Annie and Subin struggled to keep up... 13 00:00:23,960 --> 00:00:26,815 CHERISH: You need to revisit your recipe. What a shame. 14 00:00:26,840 --> 00:00:27,855 ...Martyn and Jenny... 15 00:00:27,880 --> 00:00:28,935 Agh! BLEEP! 16 00:00:28,960 --> 00:00:30,535 ...slipped on a banana skin... 17 00:00:30,560 --> 00:00:31,615 Can I not taste it? 18 00:00:31,640 --> 00:00:33,335 No, you have to. 19 00:00:33,360 --> 00:00:36,615 ...and were the first team to leave the competition. 20 00:00:36,640 --> 00:00:38,255 ELLIE: Now five teams remain. 21 00:00:38,280 --> 00:00:39,415 Behind, behind. 22 00:00:39,440 --> 00:00:41,775 They'll reimagine two classic miniatures... 23 00:00:41,800 --> 00:00:43,655 I need to remember to breathe. Yeah. Phew! 24 00:00:43,680 --> 00:00:47,175 ...and construct towering, mad science-inspired pieces montees. 25 00:00:47,200 --> 00:00:49,615 I like it! Frankenstein. 26 00:00:49,640 --> 00:00:50,935 Who will power their way to the top? 27 00:00:50,960 --> 00:00:52,015 Bzzz! Agh! 28 00:00:52,040 --> 00:00:54,375 And whose hopes of a place in the next round... 29 00:00:54,400 --> 00:00:55,655 No, it's going to collapse, for sure. 30 00:00:55,680 --> 00:00:56,815 ...will crumble? 31 00:00:56,840 --> 00:00:58,735 Oh, God! I just can't look. 32 00:00:58,760 --> 00:01:00,295 We are F word. 33 00:01:06,760 --> 00:01:08,495 Last week we did quite bad. Mm. 34 00:01:08,520 --> 00:01:10,815 I don't want to think about it any more. 35 00:01:10,840 --> 00:01:12,255 Nervous? 36 00:01:12,280 --> 00:01:13,935 A bit stress is good 37 00:01:13,960 --> 00:01:16,335 but not too much! 38 00:01:16,360 --> 00:01:18,135 I don't like stress. 39 00:01:18,160 --> 00:01:21,655 Being second from the top is more than we expected, 40 00:01:21,680 --> 00:01:24,335 so, yeah, the pressure's there. 41 00:01:24,360 --> 00:01:26,695 This is the week that we practised the most. 42 00:01:26,720 --> 00:01:31,055 Lots of our friends tasted the cakes. Force-feeding, more like. 43 00:01:31,080 --> 00:01:32,255 Try this one. 44 00:01:32,280 --> 00:01:33,535 ANDREW: First week was good. 45 00:01:33,560 --> 00:01:36,815 Going into this week, we're just coming in fresh, just attacking it. 46 00:01:36,840 --> 00:01:39,335 The standard of the pastry chefs in there are really high 47 00:01:39,360 --> 00:01:42,015 so it's difficult but we'll give it our best shot. 48 00:01:46,320 --> 00:01:47,495 Good morning, chefs. 49 00:01:47,520 --> 00:01:49,015 In a couple of minutes' time, you are 50 00:01:49,040 --> 00:01:51,535 going to be reimagining two different desserts. 51 00:01:51,560 --> 00:01:55,175 24 of each, all identical and finished beautifully. 52 00:01:55,200 --> 00:01:56,495 Benoit, what have you chosen? 53 00:01:56,520 --> 00:01:59,375 Chefs, I want you to create something which takes 54 00:01:59,400 --> 00:02:02,495 the accents of a traditional tart - pastry case, 55 00:02:02,520 --> 00:02:03,695 sweet filling - 56 00:02:03,720 --> 00:02:07,655 but present it in a totally new and innovative way. 57 00:02:07,680 --> 00:02:11,255 Basically, something tart-ish. 58 00:02:11,280 --> 00:02:13,615 Ish? You just shoved "ish" on the end. 59 00:02:13,640 --> 00:02:14,975 Even I can do that. 60 00:02:15,000 --> 00:02:18,535 Cherish-ish, what would you like the chefs to reimagine? 61 00:02:18,560 --> 00:02:22,575 Chef, I have chosen the beautiful peach Melba. 62 00:02:22,600 --> 00:02:23,895 However you choose 63 00:02:23,920 --> 00:02:26,615 to reimagine your delicious dessert, 64 00:02:26,640 --> 00:02:29,975 it still must taste creamy and peachy - 65 00:02:30,000 --> 00:02:31,215 just like me. 66 00:02:31,240 --> 00:02:34,055 You have three and a half hours to complete this challenge. 67 00:02:34,080 --> 00:02:36,695 Good luck. Your time starts now. 68 00:02:36,720 --> 00:02:39,135 OK. Let's go. Let's go, let's go, let's go. 69 00:02:39,160 --> 00:02:41,135 Can you get the oven on for me? 70 00:02:41,160 --> 00:02:44,575 So a tart-ish tart. What does that even mean? 71 00:02:44,600 --> 00:02:46,335 A tart-ish. But how do you have a tart-ish? 72 00:02:46,360 --> 00:02:48,295 It's not quite a tart, it's not quite a tart. 73 00:02:48,320 --> 00:02:50,135 If I made a tart at home and pulled it out 74 00:02:50,160 --> 00:02:52,775 and I'd be like, "Oh, it's fallen apart. It's a tart-ish." 75 00:02:52,800 --> 00:02:55,335 Oh, is that what...? Oh, no, I didn't mean that. Let's stop. 76 00:02:55,360 --> 00:02:56,855 It's how you spin it. Call them back. 77 00:02:58,120 --> 00:02:59,695 So I'm starting the peach Melba. 78 00:02:59,720 --> 00:03:01,775 I'm going to make, uh, the tart. 79 00:03:01,800 --> 00:03:05,495 With this tart-ish dessert challenge, you can go wild 80 00:03:05,520 --> 00:03:07,815 with your flavour profile and your texture if you want. 81 00:03:07,840 --> 00:03:09,175 Get the spices in. 82 00:03:09,200 --> 00:03:11,495 But things start to go wrong 83 00:03:11,520 --> 00:03:15,255 the very minute you do not understand your pastry approach. 84 00:03:15,280 --> 00:03:16,735 I chose the sable 85 00:03:16,760 --> 00:03:20,095 because it's buttery, it's tastier than normal. 86 00:03:20,120 --> 00:03:23,015 It's about taking the concept of a tart 87 00:03:23,040 --> 00:03:25,495 but it shouldn't look like a tart. 88 00:03:25,520 --> 00:03:27,975 It needs to be spun h-on its head. 89 00:03:28,000 --> 00:03:30,255 That was too much H in there, innit? 90 00:03:31,400 --> 00:03:33,015 Hello, Ma yank and Dharma. 91 00:03:33,040 --> 00:03:35,335 Hello. What have you been up to since I last saw you? 92 00:03:35,360 --> 00:03:37,015 Have you been shopping, Ma yank? 93 00:03:37,040 --> 00:03:38,575 I know you love a little shopping spree. 94 00:03:38,600 --> 00:03:39,895 Of course. I was so stressed, 95 00:03:39,920 --> 00:03:41,815 so, of course, I went for retail therapy. 96 00:03:41,840 --> 00:03:43,335 What did you buy in your therapy? 97 00:03:43,360 --> 00:03:46,215 Summer clothes. Summer's coming. It's time for Italy, so... 98 00:03:46,240 --> 00:03:48,135 Yeah. Are these fancy shops that we've been to? 99 00:03:48,160 --> 00:03:49,975 Do you call Harrods as fancy? 100 00:03:50,000 --> 00:03:54,335 Do I think Harrods is fancy? Ma yank, you are ridiculous. 101 00:03:54,360 --> 00:03:56,855 If you think, then, yes. 102 00:03:56,880 --> 00:03:59,215 LIAM: Ma yank's bringing summer style to his tarts 103 00:03:59,240 --> 00:04:01,655 with brightly coloured basil sable and basil sponge, 104 00:04:01,680 --> 00:04:03,935 a her by hit of flavour that extends 105 00:04:03,960 --> 00:04:06,255 to the filling - sweet basil pesto. 106 00:04:06,280 --> 00:04:07,415 Basil? Why? 107 00:04:07,440 --> 00:04:09,015 It's just a very refreshing herb 108 00:04:09,040 --> 00:04:11,335 and I think sometime desserts do get monotonous 109 00:04:11,360 --> 00:04:12,815 with chocolates and fruits, 110 00:04:12,840 --> 00:04:15,215 so this time we just want to punch it with herbs. 111 00:04:15,240 --> 00:04:17,855 Basil with basil. A little bit more basil. Basil, basil, basil. 112 00:04:17,880 --> 00:04:20,175 Basil everywhere. We're not going to go Basil Fawlty, uh? 113 00:04:20,200 --> 00:04:21,175 No. 114 00:04:21,200 --> 00:04:22,615 While Ma yank and Dharma attempt 115 00:04:22,640 --> 00:04:24,495 to woo the judges with something new... 116 00:04:24,520 --> 00:04:28,055 To wow them, I need to put something special on my flavours. 117 00:04:28,080 --> 00:04:31,295 ...Annie and Subin... It's going to be sesame and yuzu. 118 00:04:31,320 --> 00:04:33,655 ...are sticking with a tried and tested. 119 00:04:33,680 --> 00:04:38,175 It's our, like, Asian background, so we use a lot on our recipe. 120 00:04:38,200 --> 00:04:40,855 Their thunder and lightning tarts are a visual metaphor 121 00:04:40,880 --> 00:04:43,175 for the powerful flavours within, 122 00:04:43,200 --> 00:04:45,655 zingy yuzu and earthy black sesame. 123 00:04:45,680 --> 00:04:47,455 How are you this morning? Feeling better. 124 00:04:47,480 --> 00:04:49,055 Yeah? Feeling better than last week? 125 00:04:49,080 --> 00:04:50,895 Last week was very bad 126 00:04:50,920 --> 00:04:53,455 so we are trying to move on and we did a lot of practice. 127 00:04:53,480 --> 00:04:55,095 We actually wanted to have one day off 128 00:04:55,120 --> 00:04:58,455 but our chef wouldn't let us, so this is actually a day off for us. 129 00:04:58,480 --> 00:05:00,815 Oh, it's nice to relax on your day off, isn't it? Yeah. 130 00:05:00,840 --> 00:05:02,295 What am I doing to myself? 131 00:05:02,320 --> 00:05:05,255 What are you doing to yourself? Why did you want to do this competition? 132 00:05:05,280 --> 00:05:06,775 I thought it was going to be fun. 133 00:05:10,240 --> 00:05:12,535 They'll edit that bit out. It's fine. Don't worry. 134 00:05:12,560 --> 00:05:14,575 Backs, backs, backs. Yeah, Yeah. 135 00:05:14,600 --> 00:05:17,215 Not only must the teams come up with imaginative forms... 136 00:05:17,240 --> 00:05:19,015 It's not like a regular tart shape, 137 00:05:19,040 --> 00:05:20,775 it's going to be like a taco shape 138 00:05:20,800 --> 00:05:23,375 and it's going to be colourful. I'm celebrating the Pride. 139 00:05:23,400 --> 00:05:26,375 ...but Benoit and Cherish will expect flavours and textures... 140 00:05:26,400 --> 00:05:29,055 I'm making the yuzu cremeux. 141 00:05:29,080 --> 00:05:32,335 ...that take the tarts to the peak of patisserie perfection. 142 00:05:32,360 --> 00:05:34,055 Raf's on to the Earl Grey custard. 143 00:05:34,080 --> 00:05:37,375 And Andy and Raf have chosen to elevate the humble cup of tea. 144 00:05:37,400 --> 00:05:39,735 The tart - it'll be a saucer with a teacup 145 00:05:39,760 --> 00:05:41,495 and we're going to fill it with Earl Grey custard. 146 00:05:41,520 --> 00:05:44,175 It reminds me a lot of when I used to go St Helens next to Liverpool 147 00:05:44,200 --> 00:05:45,495 to see my Granny Vera. 148 00:05:45,520 --> 00:05:48,095 We always used to go to the posh room, get the china out. 149 00:05:48,120 --> 00:05:49,655 You had a posh room at home? 150 00:05:49,680 --> 00:05:51,015 The posh room was the front room. 151 00:05:51,040 --> 00:05:53,375 I need to have a posh room. Do you have a posh room in your house? 152 00:05:53,400 --> 00:05:55,655 Of course I have a posh room! 153 00:05:55,680 --> 00:05:57,975 Sat upon a sweet pastry saucer, 154 00:05:58,000 --> 00:06:00,295 their dainty white chocolate teacup will be filled 155 00:06:00,320 --> 00:06:01,975 with layers of bergamot gel - 156 00:06:02,000 --> 00:06:03,455 a sharp citrus fruit - 157 00:06:03,480 --> 00:06:05,055 and Earl Grey custard. 158 00:06:05,080 --> 00:06:07,055 How strong do you want your tea to be? 159 00:06:07,080 --> 00:06:09,815 We want it to be balanced because the bergamot is very strong, 160 00:06:09,840 --> 00:06:12,175 so it needs to cut through the custard. 161 00:06:12,200 --> 00:06:14,495 How many teabags did you use for that task, then? 162 00:06:14,520 --> 00:06:16,215 40. Huh! Wow! 163 00:06:16,240 --> 00:06:19,295 That's like almost two teabags per cup. 164 00:06:19,320 --> 00:06:21,655 ELLIE: When it comes to the perfect cup of Earl Grey, 165 00:06:21,680 --> 00:06:24,095 the boys from Blackpool face stiff competition. 166 00:06:24,120 --> 00:06:26,055 It just so happens that Andy 167 00:06:26,080 --> 00:06:29,255 and Raf have the same flavours for their tart-ish tart. 168 00:06:29,280 --> 00:06:32,775 But Georgina's hoping Nicoletta's heritage will give them the edge. 169 00:06:32,800 --> 00:06:35,615 Where I come from Italy is the place where bergamots come from 170 00:06:35,640 --> 00:06:37,375 and we absolutely love bergamots. 171 00:06:37,400 --> 00:06:40,095 GEORGINA: Blackpool, they've got no bergamots. 172 00:06:40,120 --> 00:06:41,615 But we wish them the best. 173 00:06:41,640 --> 00:06:44,055 ELLIE: Determined to come out on top, they've created 174 00:06:44,080 --> 00:06:47,375 a complex tart containing no less than eight elements, 175 00:06:47,400 --> 00:06:49,215 including bergamot sable, 176 00:06:49,240 --> 00:06:52,575 Earl Grey mousse and a bergamot syrup-soaked baba sponge. 177 00:06:52,600 --> 00:06:54,895 There's a lot of thing going on - you have your baba, 178 00:06:54,920 --> 00:06:56,015 you have your Chantilly. 179 00:06:56,040 --> 00:06:59,255 Yes. You have your cream. Do you have enough time to finish? 180 00:06:59,280 --> 00:07:01,935 Yes, we have a lot to do but we are very well on track. 181 00:07:01,960 --> 00:07:03,215 I love the invent... 182 00:07:03,240 --> 00:07:05,095 Oops, oops, oops! 183 00:07:05,120 --> 00:07:07,375 It's great. 184 00:07:07,400 --> 00:07:08,695 Stop splashing the room. 185 00:07:08,720 --> 00:07:10,055 Coulis everywhere I don't want. 186 00:07:10,080 --> 00:07:11,815 It's just having fun, you know. See you, guys. 187 00:07:11,840 --> 00:07:13,255 Explosions. Thank you. Thank you. 188 00:07:13,280 --> 00:07:15,015 I feel like my face is 189 00:07:15,040 --> 00:07:16,935 the same colour as the raspberry puree. 190 00:07:18,160 --> 00:07:21,455 Margo and Ally have also decided to join the tea party. 191 00:07:21,480 --> 00:07:23,815 That is rooibos tea. 192 00:07:23,840 --> 00:07:25,815 But instead of an English classic... 193 00:07:25,840 --> 00:07:27,495 I'm a big tea drinker. 194 00:07:27,520 --> 00:07:29,535 Having your tart-ish tart with your Earl Grey. 195 00:07:29,560 --> 00:07:31,455 ...they've gone for something more exotic. 196 00:07:31,480 --> 00:07:35,015 MARGO: We are making spiced chai. 197 00:07:35,040 --> 00:07:37,335 I've been to India four times now. 198 00:07:37,360 --> 00:07:41,055 I really, really like the flavours there. Get the spices in. 199 00:07:41,080 --> 00:07:44,135 Celebrating Holi, the Hindu festival of colour, 200 00:07:44,160 --> 00:07:45,615 Margo's vibrant tart features 201 00:07:45,640 --> 00:07:47,335 chai-spiced custard encased within 202 00:07:47,360 --> 00:07:48,535 a delicate tuile - 203 00:07:48,560 --> 00:07:51,375 a classic French wafery biscuit. 204 00:07:51,400 --> 00:07:53,975 I kind of remember saying pastry case. Mm-hm. 205 00:07:54,000 --> 00:07:55,975 Tuile case or pastry case? Did I say tuile case? 206 00:07:56,000 --> 00:07:58,575 You said pastry case. That's what I thought. 207 00:07:58,600 --> 00:08:01,455 It has the crunch and the texture of a very crispy, sweet pastry. 208 00:08:01,480 --> 00:08:03,775 So when we're going to eat it, we're gonna think tart? 209 00:08:03,800 --> 00:08:04,855 Tart. Yeah. You will. 210 00:08:07,120 --> 00:08:09,375 Chefs, you are halfway through. 211 00:08:09,400 --> 00:08:10,695 Oh, my God! 212 00:08:10,720 --> 00:08:14,055 Ah, there he goes again. Old Father Time making fools of us all. 213 00:08:14,080 --> 00:08:15,895 Do you mind opening the oven for me? 214 00:08:15,920 --> 00:08:17,895 It's gone quickly - that's what I mean. 215 00:08:17,920 --> 00:08:20,375 ELLIE: As the first tray of Margo's tuiles hits the heat... 216 00:08:20,400 --> 00:08:22,655 Four minutes. Let's go. 217 00:08:22,680 --> 00:08:23,895 ...the rest of the teams race 218 00:08:23,920 --> 00:08:26,615 to finish their tart-ish elements ready for assembly. 219 00:08:26,640 --> 00:08:30,695 I am making sweet pesto. Pesto is basically basil, olive oil and nuts, 220 00:08:30,720 --> 00:08:33,815 so instead of nuts I'm using marzipan so that gets sweet. 221 00:08:33,840 --> 00:08:36,175 And with eight components to complete... 222 00:08:36,200 --> 00:08:38,495 GEORGINA: Just got to get a move on. ..Nicoletta and Georgina... 223 00:08:38,520 --> 00:08:39,655 Push, push, push now. 224 00:08:39,680 --> 00:08:40,975 ...have little room for error. 225 00:08:41,000 --> 00:08:43,335 I'm going to make again our baba dough 226 00:08:43,360 --> 00:08:46,855 because the flour is not something that I've used before so I just... 227 00:08:46,880 --> 00:08:49,375 I'm not confident with it. I want to make a new one. 228 00:08:49,400 --> 00:08:52,135 Oh, my God, this is stressful. I hope we get everything done. 229 00:08:52,160 --> 00:08:53,535 But stress levels... 230 00:08:53,560 --> 00:08:54,655 Behind, behind. 231 00:08:54,680 --> 00:08:56,095 ...are about to rise. 232 00:08:56,120 --> 00:08:57,695 MAYANK: Peaches, peaches, peaches. 233 00:08:57,720 --> 00:09:00,255 The teams must also produce 24 of their take 234 00:09:00,280 --> 00:09:01,975 on the classic peach Melba. 235 00:09:02,000 --> 00:09:04,575 The peach Melba has three key ingredient - 236 00:09:04,600 --> 00:09:07,415 the peaches, the raspberry and the vanilla. 237 00:09:07,440 --> 00:09:11,055 I still want the essence, but reimagine 238 00:09:11,080 --> 00:09:14,735 and introduce me to something new I have never taste before. 239 00:09:14,760 --> 00:09:16,455 The Melba's a very simple dessert really, 240 00:09:16,480 --> 00:09:19,175 so there's a lot of room for modifications. 241 00:09:19,200 --> 00:09:22,455 I love peaches. Very delicate in taste. 242 00:09:22,480 --> 00:09:25,975 Do not overpower with another ingredient. 243 00:09:26,000 --> 00:09:27,935 Intrigue me with your taste profile. 244 00:09:27,960 --> 00:09:32,255 I want to learn from you, chef. I want to steal your recipe. 245 00:09:33,240 --> 00:09:34,815 Nicoletta, Georgina, how are you? 246 00:09:34,840 --> 00:09:37,175 Hi! How are you feeling about a peach Melba? 247 00:09:37,200 --> 00:09:40,095 Great. I think what we came up with is really original. 248 00:09:40,120 --> 00:09:42,455 We will layer the peach bavarois, raspberry caviar 249 00:09:42,480 --> 00:09:45,815 and we are making a goat cheese Chantilly. 250 00:09:45,840 --> 00:09:47,495 I'm looking forward to trying a peach Melba. 251 00:09:47,520 --> 00:09:48,695 I've never had one 252 00:09:48,720 --> 00:09:51,055 and, I'll be honest, I'm not mad on peach flavour. 253 00:09:51,080 --> 00:09:53,855 Oh, my God! So good! I mean, you make a compote. Do you reckon? 254 00:09:53,880 --> 00:09:55,855 Ooh! I need to date one of you two... 255 00:09:55,880 --> 00:09:58,495 Yes. ..to teach me the ways of the peach. 256 00:09:58,520 --> 00:10:01,095 I think my husband would also be pretty pleased about that as well, 257 00:10:01,120 --> 00:10:02,855 to be fair. 258 00:10:02,880 --> 00:10:05,215 With her goat's cheese Chantilly cream, 259 00:10:05,240 --> 00:10:06,975 Nicoletta's not the only chef to reimagine 260 00:10:07,000 --> 00:10:08,775 the Melba's traditional frozen element. 261 00:10:08,800 --> 00:10:10,815 This is vanilla yoghurt panna cotta. 262 00:10:10,840 --> 00:10:12,415 So instead of the ice cream, 263 00:10:12,440 --> 00:10:13,815 we've gone for yoghurt. 264 00:10:13,840 --> 00:10:15,495 But when it comes to the shape, 265 00:10:15,520 --> 00:10:17,815 Andy and Raf are staying true to form. 266 00:10:17,840 --> 00:10:20,135 So we've made our own peach moulds. 267 00:10:20,160 --> 00:10:21,895 When we were thinking about this dessert, 268 00:10:21,920 --> 00:10:23,655 we were just thinking about Raf's bottom 269 00:10:23,680 --> 00:10:25,975 and, uh, how peachy it is. 270 00:10:26,000 --> 00:10:27,735 Show us the goods, Raf. Give us a twirl, love. 271 00:10:27,760 --> 00:10:29,255 You're putting me on the spot here. 272 00:10:30,520 --> 00:10:32,575 As Raf gets hot under the collar... 273 00:10:32,600 --> 00:10:35,535 This is dry ice inside my ice cream mix. 274 00:10:35,560 --> 00:10:37,415 ...Annie and Subin are embracing the cold. 275 00:10:37,440 --> 00:10:41,095 Instead of using vanilla, we're doing lemon thyme ice cream 276 00:10:41,120 --> 00:10:43,695 because lemon thyme goes very well with peach. 277 00:10:43,720 --> 00:10:46,055 And because the peach is the star of the show, 278 00:10:46,080 --> 00:10:49,055 it's crucial the teams' creations put it front and centre. 279 00:10:49,080 --> 00:10:52,495 This is peach liqueur to make it more peachy. 280 00:10:53,840 --> 00:10:55,015 This is red wine. 281 00:10:55,040 --> 00:10:58,415 Ma yank and Dharma have decided booze is the way forward, too. 282 00:10:58,440 --> 00:11:01,055 I'm gonna put the peaches with this. 283 00:11:01,080 --> 00:11:02,855 And they're not stopping there. 284 00:11:02,880 --> 00:11:07,495 This is cardamom, star anise and, uh, lime, lemon. 285 00:11:07,520 --> 00:11:09,895 And while Ma yank and Dharma are giving their peaches 286 00:11:09,920 --> 00:11:11,615 a kick of spice to help them sing... 287 00:11:11,640 --> 00:11:16,055 The flavour when heat, the peach will be yummy. 288 00:11:17,520 --> 00:11:21,175 ...Margo and Ally are confident their Melba will hit the highest note. 289 00:11:21,200 --> 00:11:23,015 We're doing an opera cake. 290 00:11:24,360 --> 00:11:26,695 Melba was invented by a chef called Escoffier 291 00:11:26,720 --> 00:11:29,255 for Nellie Melba, who was an opera singer. 292 00:11:29,280 --> 00:11:32,255 So we have a vanilla and coconut sponge, 293 00:11:32,280 --> 00:11:35,095 peach curd, chunks of honey-roast peach, 294 00:11:35,120 --> 00:11:37,895 raspberry jelly, white chocolate feuilletine crunch 295 00:11:37,920 --> 00:11:39,895 and then it's topped with tempered white chocolate. 296 00:11:39,920 --> 00:11:41,295 So it's eight layers. 297 00:11:41,320 --> 00:11:43,615 Hence, the moving at the speed of light. 298 00:11:43,640 --> 00:11:45,615 With both desserts to juggle... 299 00:11:45,640 --> 00:11:48,575 Multitasking isn't my forte but I'm trying my best here. 300 00:11:48,600 --> 00:11:50,895 ...the quicker the teams can start assembly... 301 00:11:50,920 --> 00:11:51,935 We need to push now. 302 00:11:51,960 --> 00:11:54,335 ...the more time they can spend on decoration 303 00:11:54,360 --> 00:11:58,735 and producing the perfect finish demanded by Benoit and Cherish. 304 00:11:58,760 --> 00:12:01,375 We are a bit behind, and this takes longer than you think. 305 00:12:01,400 --> 00:12:03,055 But for Nicoletta and Georgina... 306 00:12:03,080 --> 00:12:04,855 I need to remember to breathe. Yeah. 307 00:12:04,880 --> 00:12:05,935 ...their baba sponge, 308 00:12:05,960 --> 00:12:08,975 the heart of their tart, hasn't even been baked. 309 00:12:09,000 --> 00:12:12,535 It's in the prover. It's not proving yet but it will. 310 00:12:12,560 --> 00:12:14,215 Yeah? 311 00:12:14,240 --> 00:12:15,335 It has to. 312 00:12:17,040 --> 00:12:18,735 Chefs, you have one hour left. 313 00:12:18,760 --> 00:12:21,655 No! BLEEP. Way behind time! 314 00:12:22,680 --> 00:12:24,215 Ow! You OK? 315 00:12:24,240 --> 00:12:25,815 These are a bloody hazard, these. 316 00:12:25,840 --> 00:12:27,535 Margo, I see tuiles. 317 00:12:27,560 --> 00:12:30,655 Yeah, I have to roll the tuiles when they are very hot. 318 00:12:30,680 --> 00:12:33,175 They're at 190 degrees. 319 00:12:33,200 --> 00:12:35,535 I can't feel my fingers any more. 320 00:12:35,560 --> 00:12:38,575 For most of the teams, construction's in full swing. 321 00:12:38,600 --> 00:12:39,935 I'm assembling my tart 322 00:12:39,960 --> 00:12:43,575 and I just have to assemble my peach Melba and spray it. 323 00:12:43,600 --> 00:12:47,135 This is the cremeux of the, uh, sandwich between sesame cloud. 324 00:12:47,160 --> 00:12:49,135 ANDREW: Raf's doing his nan's teacups. 325 00:12:49,160 --> 00:12:51,495 If you can start demoulding the peaches. Yep. 326 00:12:51,520 --> 00:12:53,055 And then just shave them up on the edges. 327 00:12:53,080 --> 00:12:54,855 Yep. One team, one dream. 328 00:12:56,280 --> 00:12:59,895 But with their tarts' baba still in the oven, Nicoletta and Georgina... 329 00:12:59,920 --> 00:13:01,495 Did you set a time for the baba? 330 00:13:01,520 --> 00:13:02,735 No timer yet. 331 00:13:02,760 --> 00:13:04,095 ...are playing catch-up. 332 00:13:04,120 --> 00:13:06,135 We still have quite a bit to do, to be honest. 333 00:13:06,160 --> 00:13:09,535 Yeah. But we are pushing as much as we can. 334 00:13:10,680 --> 00:13:13,535 MARGO: It's the chai spice diplomat filling. 335 00:13:13,560 --> 00:13:15,895 My opera cake is now in the blast freezer. 336 00:13:15,920 --> 00:13:17,695 The firmer it is, the easier it is to cut, 337 00:13:17,720 --> 00:13:20,055 so then my layers will stay really neat. 338 00:13:20,080 --> 00:13:22,535 ANNIE: This is peach Melba. The insert is frozen. 339 00:13:22,560 --> 00:13:25,255 Many of the teams need their desserts frozen solid 340 00:13:25,280 --> 00:13:27,575 to enable them to build and decorate. 341 00:13:27,600 --> 00:13:28,775 Once you've done that, 342 00:13:28,800 --> 00:13:30,695 we can start getting the pistachio in the middle. 343 00:13:30,720 --> 00:13:31,775 Thank you. 344 00:13:31,800 --> 00:13:34,295 But they must ensure they're the perfect consistency 345 00:13:34,320 --> 00:13:35,375 in time for judging. 346 00:13:35,400 --> 00:13:37,695 After we glaze, we're gonna leave it out 347 00:13:37,720 --> 00:13:39,015 so that it gets soft. 348 00:13:39,040 --> 00:13:41,935 But the only thing is we're putting ice cream on top, 349 00:13:41,960 --> 00:13:43,535 so I need to decorate everything 350 00:13:43,560 --> 00:13:46,615 and then put it in the freezer. Should be fine. 351 00:13:47,640 --> 00:13:48,855 ELLIE: Chefs! 352 00:13:48,880 --> 00:13:51,655 You have 30 minutes left! 353 00:13:51,680 --> 00:13:54,015 Sorry - my voice gets very loud when I'm hungry. 354 00:13:54,040 --> 00:13:56,015 Wow. You must be really hungry. 355 00:13:56,040 --> 00:13:57,215 I am, Liam! 356 00:13:57,240 --> 00:14:00,135 I need to get that opera cut. Should've done a glaze. 357 00:14:00,160 --> 00:14:03,095 Yeah? And I also forgot the orange colouring, I've just realised. 358 00:14:03,120 --> 00:14:05,575 The orange marble. Kill me now. 359 00:14:05,600 --> 00:14:08,815 Baba's ready. I'm just going to soak it with syrup. 360 00:14:08,840 --> 00:14:10,775 OK. We've got to remember to enjoy this, yeah? 361 00:14:12,040 --> 00:14:13,215 I need to rush a bit. 362 00:14:13,240 --> 00:14:15,135 This is the fourth element. 363 00:14:15,160 --> 00:14:16,855 I have eight. Stressed. 364 00:14:16,880 --> 00:14:18,095 Watch them biscuits, lad. 365 00:14:18,120 --> 00:14:21,335 I am frantically cutting the opera. 366 00:14:21,360 --> 00:14:23,055 One, two, three, four, five. 367 00:14:23,080 --> 00:14:25,375 Five, ten... Yeah, we need four more and then we're done. 368 00:14:25,400 --> 00:14:27,655 It's OK. Just keep going. Yeah. 369 00:14:27,680 --> 00:14:29,895 Chefs, you have five minutes left. 370 00:14:31,760 --> 00:14:33,135 Everything's on the teacup. 371 00:14:33,160 --> 00:14:34,775 Just need to put it on the biscuit now. 372 00:14:34,800 --> 00:14:36,735 MAYANK: I think I won't be able to finish. 373 00:14:36,760 --> 00:14:38,615 We are not used to running out of time. 374 00:14:38,640 --> 00:14:39,935 I am going to have a little cry. 375 00:14:39,960 --> 00:14:41,415 They just look rustic. 376 00:14:41,440 --> 00:14:44,135 But they will taste delicious, hopefully. 377 00:14:44,160 --> 00:14:46,495 MARGO: It's so hot in here, the chocolate is melting. 378 00:14:46,520 --> 00:14:48,895 The curd is very soft. Brilliant. So is the jelly. 379 00:14:48,920 --> 00:14:50,695 Chefs, you have one minute left. 380 00:14:50,720 --> 00:14:51,735 BLEEP. 381 00:14:51,760 --> 00:14:52,775 Oh, my God. 382 00:14:52,800 --> 00:14:54,375 ANDREW: We just need to push on. 383 00:14:54,400 --> 00:14:56,375 We're almost there. My hand is shaking. 384 00:14:56,400 --> 00:14:58,375 They will be the death of me, these. 385 00:14:58,400 --> 00:15:00,175 Beautiful. Just keep going, just keep going. 386 00:15:01,880 --> 00:15:03,095 Give me more sable. 387 00:15:03,120 --> 00:15:05,375 I'm not loving it any more. 388 00:15:05,400 --> 00:15:08,015 Chefs, your time is up! 389 00:15:08,040 --> 00:15:09,215 OK, whoa! 390 00:15:09,240 --> 00:15:11,495 Please, step away from your desserts. 391 00:15:13,960 --> 00:15:16,215 The end. 392 00:15:16,240 --> 00:15:17,375 I'm happy with it. You happy? 393 00:15:17,400 --> 00:15:18,815 I'm happy if you're happy, mate. 394 00:15:18,840 --> 00:15:21,215 We're still smiling...in pain! 395 00:15:24,000 --> 00:15:25,375 Don't knock them! 396 00:15:25,400 --> 00:15:27,175 Not everything is terrible 397 00:15:27,200 --> 00:15:29,095 but almost everything is terrible. 398 00:15:35,280 --> 00:15:36,655 The teams' tart-ish tarts 399 00:15:36,680 --> 00:15:38,375 and peach Melbas now face 400 00:15:38,400 --> 00:15:40,975 the judgment of Benoit and Cherish. 401 00:15:41,000 --> 00:15:42,135 Annie and Subin from 402 00:15:42,160 --> 00:15:44,735 the Dorchester hotel, please come on up. 403 00:15:49,200 --> 00:15:50,655 Well, after a difficult start 404 00:15:50,680 --> 00:15:51,815 in this competition, 405 00:15:51,840 --> 00:15:54,455 I have to say I'm very happy with what I see now from you guys. 406 00:15:54,480 --> 00:15:57,935 I look at your tart-ish tart, I think I'm in cloud nine. 407 00:15:59,480 --> 00:16:01,935 The, uh, sable is a black sesame on the bottom, 408 00:16:01,960 --> 00:16:04,215 black sesame and hazelnut praline 409 00:16:04,240 --> 00:16:05,375 with yuzu gel as well. 410 00:16:05,400 --> 00:16:07,335 On the inside, we've got yuzu cremeux. 411 00:16:07,360 --> 00:16:09,775 On the top, black sesame Chantilly. 412 00:16:09,800 --> 00:16:11,215 Taste profile - I love it. 413 00:16:11,240 --> 00:16:13,575 Black sesame and yuzu - they are classic. 414 00:16:13,600 --> 00:16:16,335 Does it take me to the petite joie? Yes, I think so. 415 00:16:16,360 --> 00:16:17,975 The only little comment that I have - 416 00:16:18,000 --> 00:16:19,975 your gelatine control. 417 00:16:20,000 --> 00:16:21,495 Quite bouncy. 418 00:16:21,520 --> 00:16:24,815 Yeah. But, all in all, it's a very solid dessert. 419 00:16:24,840 --> 00:16:26,415 Mm. OK. Next. 420 00:16:26,440 --> 00:16:28,935 The bottom is sable Breton with vanilla, 421 00:16:28,960 --> 00:16:30,895 yellow peach and blood peach gel, 422 00:16:30,920 --> 00:16:32,775 white peach ganache Chantilly, 423 00:16:32,800 --> 00:16:35,855 raspberry glaze, and the ice cream is lemon thyme. 424 00:16:35,880 --> 00:16:38,135 OK, what's inside is frozen. 425 00:16:38,160 --> 00:16:39,335 You have to manage the ice cream 426 00:16:39,360 --> 00:16:41,375 and what's inside. It's a bit frozen. 427 00:16:41,400 --> 00:16:43,135 It's very important that cakes should be 428 00:16:43,160 --> 00:16:45,015 about eight degrees Celsius when I eat it. 429 00:16:45,040 --> 00:16:48,015 Having said that, I loved your dessert! 430 00:16:48,040 --> 00:16:49,815 I thought it was flavoursome, 431 00:16:49,840 --> 00:16:51,735 I love that ice cream on top, 432 00:16:51,760 --> 00:16:54,375 and the peach flavour works very well together. 433 00:16:54,400 --> 00:16:55,975 Thank you, chef. Thank you very much. 434 00:17:04,080 --> 00:17:05,455 I like the fact that you try 435 00:17:05,480 --> 00:17:07,215 something different for the tart, 436 00:17:07,240 --> 00:17:08,815 but the finishing touches - no. 437 00:17:08,840 --> 00:17:10,415 It's a bit scruffy. 438 00:17:10,440 --> 00:17:11,855 Hopefully, they taste nice. 439 00:17:11,880 --> 00:17:13,015 Our tart is chai. 440 00:17:13,040 --> 00:17:14,735 It's made with rooibos. 441 00:17:14,760 --> 00:17:16,735 We've got a dark chocolate ganache 442 00:17:16,760 --> 00:17:19,935 and the tuile is chocolate and cinnamon. 443 00:17:21,000 --> 00:17:22,695 OK, is this a tart? 444 00:17:22,720 --> 00:17:23,775 Well, not quite. 445 00:17:23,800 --> 00:17:26,055 We wanted a pastry, not a biscuit. 446 00:17:26,080 --> 00:17:27,935 Chef, I grew up with chai. 447 00:17:27,960 --> 00:17:30,215 In this instance, I could not taste 448 00:17:30,240 --> 00:17:32,215 the chai that I'm craving for. 449 00:17:32,240 --> 00:17:33,975 Let's taste the peach Melba. 450 00:17:34,000 --> 00:17:37,695 We have three layers of coconut and vanilla sponge, 451 00:17:37,720 --> 00:17:39,135 a chocolate feuilletine crisp, 452 00:17:39,160 --> 00:17:41,415 two layers of honey-roast peach curd 453 00:17:41,440 --> 00:17:43,695 and one of raspberry jelly. 454 00:17:43,720 --> 00:17:44,775 I really, really like 455 00:17:44,800 --> 00:17:46,095 your peach cremeux. 456 00:17:46,120 --> 00:17:48,655 But, then, the rest - it doesn't work with it. 457 00:17:48,680 --> 00:17:50,015 We've got far too much sponge 458 00:17:50,040 --> 00:17:51,615 and the raspberry in the middle - 459 00:17:51,640 --> 00:17:53,095 it's not powerful enough. 460 00:17:53,120 --> 00:17:54,735 Come back stronger tomorrow. 461 00:17:54,760 --> 00:17:56,415 I want to see something from you. 462 00:18:01,680 --> 00:18:03,135 Chef, you want each pastry 463 00:18:03,160 --> 00:18:04,655 to have a style, 464 00:18:04,680 --> 00:18:05,895 have a character. 465 00:18:05,920 --> 00:18:07,535 This is green and red - 466 00:18:07,560 --> 00:18:08,895 this is the same colour. 467 00:18:08,920 --> 00:18:10,535 At the moment, it blends in. 468 00:18:10,560 --> 00:18:12,855 Remind us what's inside, please. 469 00:18:12,880 --> 00:18:15,175 So, chef, the outermost layer is the basil sable. 470 00:18:15,200 --> 00:18:16,775 Inside we have a basil sponge 471 00:18:16,800 --> 00:18:18,095 which is sandwiched between 472 00:18:18,120 --> 00:18:20,815 sweet pesto and raspberry jelly. 473 00:18:20,840 --> 00:18:22,575 I wanted this to work. 474 00:18:22,600 --> 00:18:24,135 I would not have gone with basil, 475 00:18:24,160 --> 00:18:25,615 basil and basil and basil and basil. 476 00:18:25,640 --> 00:18:26,695 So I said they must have 477 00:18:26,720 --> 00:18:28,215 a little something in the middle 478 00:18:28,240 --> 00:18:29,495 which is going to surprise us. 479 00:18:29,520 --> 00:18:31,135 There isn't. One flavour profile. 480 00:18:31,160 --> 00:18:34,575 And also it's dry, dry, dry, dry, dry. 481 00:18:34,600 --> 00:18:36,095 Next... The peach Melba. 482 00:18:36,120 --> 00:18:37,215 At the bottom, we have 483 00:18:37,240 --> 00:18:38,415 a ginger compressed sable. 484 00:18:38,440 --> 00:18:39,855 And on top of it we have 485 00:18:39,880 --> 00:18:42,215 a raspberry jam and poached peach. 486 00:18:42,240 --> 00:18:43,615 Love the sable at the bottom. 487 00:18:43,640 --> 00:18:45,935 The peach, you've made the decision 488 00:18:45,960 --> 00:18:47,895 to cook it with quite a bit of spice. 489 00:18:47,920 --> 00:18:49,495 Now I struggle to feel the peach. 490 00:18:49,520 --> 00:18:51,215 Peach is very delicate. 491 00:18:51,240 --> 00:18:53,535 You need to treat it with love. 492 00:18:53,560 --> 00:18:56,215 There is potential for a nice dessert here, 493 00:18:56,240 --> 00:18:57,975 but execution - not great. 494 00:19:02,760 --> 00:19:05,735 Chef, your tart looks so naked. 495 00:19:05,760 --> 00:19:08,495 And then your peach Melba - 496 00:19:08,520 --> 00:19:10,535 it's not pretty at all, chef. 497 00:19:10,560 --> 00:19:11,735 OK, tart-ish. 498 00:19:11,760 --> 00:19:14,775 So we have bergamot and pistachio sable, 499 00:19:14,800 --> 00:19:17,095 a bergamot cremeux, a baba soaked in 500 00:19:17,120 --> 00:19:18,215 bergamot syrup. 501 00:19:18,240 --> 00:19:20,695 Earl Grey mousse. Then, on top, the bergamot gel, 502 00:19:20,720 --> 00:19:23,335 bergamot curd and bergamot meringue. 503 00:19:23,360 --> 00:19:25,015 First sensation is the baba. 504 00:19:25,040 --> 00:19:27,335 It needs to be soaked to perfection. 505 00:19:27,360 --> 00:19:28,615 This is so dry for me. 506 00:19:28,640 --> 00:19:30,175 There is plenty to like here. 507 00:19:30,200 --> 00:19:31,695 Bergamot cream - beautiful. 508 00:19:31,720 --> 00:19:33,095 The flavour of Earl Grey - 509 00:19:33,120 --> 00:19:34,295 really like it. 510 00:19:34,320 --> 00:19:36,615 The sable on the side brings me in the tart world. 511 00:19:36,640 --> 00:19:39,095 But it doesn't come together. 512 00:19:39,120 --> 00:19:40,215 Made me a bit bored. 513 00:19:40,240 --> 00:19:42,655 Take us through your peach Melba, please. 514 00:19:42,680 --> 00:19:45,095 Within the peach mousse there is an almond joconde 515 00:19:45,120 --> 00:19:46,775 with raspberry caviar, 516 00:19:46,800 --> 00:19:49,655 peach compote, and then on top, goat's cheese cream. 517 00:19:51,120 --> 00:19:53,655 I feel the peach. It's fresh, it's elegant. 518 00:19:53,680 --> 00:19:55,375 There is only one problem. 519 00:19:55,400 --> 00:19:57,655 You know where I'm coming. I know. 520 00:19:57,680 --> 00:19:58,855 Goat cheese. 521 00:19:58,880 --> 00:19:59,935 Far too strong. 522 00:19:59,960 --> 00:20:01,375 Ooh-la-la-la-la. 523 00:20:01,400 --> 00:20:03,655 I think you just murdered my palate. 524 00:20:04,560 --> 00:20:06,255 OK. 525 00:20:14,440 --> 00:20:17,455 They are very striking designs. 526 00:20:17,480 --> 00:20:19,095 You took our brief 527 00:20:19,120 --> 00:20:21,415 and pushed it as far as you could think about. 528 00:20:21,440 --> 00:20:22,415 Cup of tea. 529 00:20:22,440 --> 00:20:24,775 Sweet paste at the bottom to represent the biscuit. 530 00:20:24,800 --> 00:20:26,175 The vessel was made out of white chocolate 531 00:20:26,200 --> 00:20:28,095 with an Earl Grey custard inside, 532 00:20:28,120 --> 00:20:30,935 some bergamot gel and some con fit bergamot. 533 00:20:30,960 --> 00:20:32,415 Your bergamot con fit - 534 00:20:32,440 --> 00:20:36,015 it just break down the richness of the custard. 535 00:20:36,040 --> 00:20:37,535 I think it's genius 536 00:20:37,560 --> 00:20:39,415 and it just put a big smile on my face. 537 00:20:39,440 --> 00:20:42,735 If you take your sable and scoop the inside with it, 538 00:20:42,760 --> 00:20:46,335 well, you've got all the element of a beautiful tart. 539 00:20:46,360 --> 00:20:48,135 You've pushed the boundaries of the tart 540 00:20:48,160 --> 00:20:49,775 and you've made it a tart-ish. Mm. 541 00:20:49,800 --> 00:20:51,535 Well done-ish. 542 00:20:51,560 --> 00:20:52,655 Thank you. 543 00:20:52,680 --> 00:20:54,055 Next. Inside the peach we have 544 00:20:54,080 --> 00:20:55,455 vanilla yoghurt panna cotta, 545 00:20:55,480 --> 00:20:56,495 peach compote, 546 00:20:56,520 --> 00:20:57,575 fresh raspberries 547 00:20:57,600 --> 00:20:59,095 and then a pistachio dacquoise. 548 00:20:59,120 --> 00:21:00,495 My goodness! 549 00:21:00,520 --> 00:21:02,935 The compote is so flavoursome! 550 00:21:02,960 --> 00:21:05,775 Your pistachio just blend in beautifully. 551 00:21:05,800 --> 00:21:06,855 Love it, chefs. 552 00:21:06,880 --> 00:21:08,695 Love it, love it, love it! 553 00:21:08,720 --> 00:21:09,735 Boom! 554 00:21:09,760 --> 00:21:11,655 The peach compote - wow! 555 00:21:11,680 --> 00:21:13,375 Really lovely flavour. 556 00:21:13,400 --> 00:21:16,135 And that pistachio sponge... 557 00:21:16,160 --> 00:21:17,175 Well done. 558 00:21:17,200 --> 00:21:19,535 Both of you just stole my heart. 559 00:21:19,560 --> 00:21:21,255 Thank you, chefs. 560 00:21:21,280 --> 00:21:23,535 Ah! That's what we're here for - 561 00:21:23,560 --> 00:21:25,375 stealing hearts and baking tarts! 562 00:21:25,400 --> 00:21:27,855 Who knew a custard tart could be that emotional, eh? Yeah. 563 00:21:27,880 --> 00:21:29,415 MARGO: Today was hard. 564 00:21:29,440 --> 00:21:31,015 It's obviously hard to feel positive 565 00:21:31,040 --> 00:21:34,095 about what you've made when you've just been verbally eviscerated. 566 00:21:34,120 --> 00:21:37,935 Unfortunately, they really didn't enjoy that. No. 567 00:21:37,960 --> 00:21:39,495 We are starting fresh right now. 568 00:21:39,520 --> 00:21:42,855 We're going to get many things done during our golden hour. 569 00:21:46,400 --> 00:21:49,415 With tomorrow's all-important showpiece challenge looming, 570 00:21:49,440 --> 00:21:51,815 the teams have been given an hour to prepare. 571 00:21:51,840 --> 00:21:53,735 So, going into tomorrow, 572 00:21:53,760 --> 00:21:56,095 who's leading and who's slightly lagging behind? 573 00:21:56,120 --> 00:21:58,455 Harwood Patisserie and the Dorchester 574 00:21:58,480 --> 00:22:00,175 are the two strongest teams at the moment. 575 00:22:00,200 --> 00:22:01,695 ELLIE: Annie and Subin smashed it. 576 00:22:01,720 --> 00:22:04,655 I was really impressed with the yuzu and sesame. 577 00:22:04,680 --> 00:22:07,495 And they went to town with the reimagination of 578 00:22:07,520 --> 00:22:09,175 the visual of the tart. I loved it. 579 00:22:09,200 --> 00:22:11,535 Andrew and Raf have had a cracking day. 580 00:22:11,560 --> 00:22:13,135 You really enjoyed both of their desserts. 581 00:22:13,160 --> 00:22:14,895 Yeah, the tart-ish tart. I loved it. 582 00:22:14,920 --> 00:22:16,775 And the peach was absolutely divine. 583 00:22:16,800 --> 00:22:18,295 Ooh-la-la-la-la-la-la! 584 00:22:18,320 --> 00:22:19,455 Doggy bag. 585 00:22:20,600 --> 00:22:23,735 LIAM: Nicoletta and Georgina last week pretty much smashed it, 586 00:22:23,760 --> 00:22:24,895 and then this week, 587 00:22:24,920 --> 00:22:26,575 Cherish, they murdered your palate. 588 00:22:26,600 --> 00:22:28,175 The goat cheese that punched me 589 00:22:28,200 --> 00:22:29,375 right from the face. 590 00:22:29,400 --> 00:22:31,135 Ooh-la-la-la-la. 591 00:22:31,160 --> 00:22:32,935 How did Margo and Ally do? 592 00:22:32,960 --> 00:22:34,535 Cos there was a whole dispute about 593 00:22:34,560 --> 00:22:36,975 their tart-ish not necessarily being a tart. 594 00:22:37,000 --> 00:22:38,335 It wasn't. It wasn't a tart. 595 00:22:38,360 --> 00:22:40,255 Yeah. Dispute finished. Yeah. 596 00:22:41,480 --> 00:22:43,775 Tomorrow they will have to work hard. 597 00:22:43,800 --> 00:22:44,975 What does tomorrow bring us? 598 00:22:45,000 --> 00:22:46,415 Well, it's about mad science. 599 00:22:46,440 --> 00:22:47,495 Ace. 600 00:22:47,520 --> 00:22:49,975 Maybe explosions. Like, a crazy professor... 601 00:22:50,000 --> 00:22:51,935 Explosions of goat's cheese. 602 00:22:51,960 --> 00:22:54,215 LIAM AND ELLIE WINCE 603 00:22:55,280 --> 00:22:56,815 Enough of the goat cheese, please. 604 00:22:56,840 --> 00:22:58,735 Do you ever feel like Mum and Dad are staring at us? 605 00:22:58,760 --> 00:23:01,015 "What are the children doing?" 606 00:23:07,480 --> 00:23:10,015 ELLIE: Just one more challenge remains before Benoit 607 00:23:10,040 --> 00:23:13,215 and Cherish will decide who'll go through to the next round 608 00:23:13,240 --> 00:23:15,895 and whose time in the competition is up. 609 00:23:20,480 --> 00:23:21,655 Good morning, chefs. 610 00:23:21,680 --> 00:23:24,015 It's time for your second showpiece challenge. 611 00:23:24,040 --> 00:23:26,855 So, judges, what patisserie masterclass are we expecting? 612 00:23:26,880 --> 00:23:31,855 Chefs, today's challenge is a true test of flair, 613 00:23:31,880 --> 00:23:34,215 flavour and precision, 614 00:23:34,240 --> 00:23:36,055 as we want you to build 615 00:23:36,080 --> 00:23:38,335 a beautiful piece montee 616 00:23:38,360 --> 00:23:41,455 inspired by the theme "mad science". 617 00:23:41,480 --> 00:23:43,815 So let's hear from our very own mad scientist - 618 00:23:43,840 --> 00:23:47,135 Benoit, AKA the Einstein of patisserie. 619 00:23:48,200 --> 00:23:50,455 Chefs, we want not one batch 620 00:23:50,480 --> 00:23:52,255 but two batch of filled choux bun. 621 00:23:52,280 --> 00:23:54,775 80 of each. 160 in total. 622 00:23:54,800 --> 00:23:58,495 Each of your batch must be different in shape, 623 00:23:58,520 --> 00:24:00,215 flavour and decoration. 624 00:24:00,240 --> 00:24:04,015 But choose carefully, as you want them to work well together. 625 00:24:04,040 --> 00:24:06,495 We do not want any collapses today. 626 00:24:06,520 --> 00:24:09,415 Right, you've already had one hour to prepare last night. 627 00:24:09,440 --> 00:24:11,255 You now have a further four hours 628 00:24:11,280 --> 00:24:12,895 to complete this challenge. 629 00:24:12,920 --> 00:24:14,815 Good luck. Your time starts now. 630 00:24:16,160 --> 00:24:18,415 Backs, backs, backs, backs, backs. 631 00:24:18,440 --> 00:24:19,455 I turn on the blast. 632 00:24:19,480 --> 00:24:21,775 Do you ever, when you see the big showpieces, 633 00:24:21,800 --> 00:24:23,215 actually want to go mad yourself 634 00:24:23,240 --> 00:24:24,415 and just go...? 635 00:24:26,080 --> 00:24:27,255 Good luck, guys. 636 00:24:27,280 --> 00:24:30,975 Once I actually bang my hand on the table - 637 00:24:31,000 --> 00:24:34,255 the whole showpiece collapse. Yeah. I remember that. 638 00:24:34,280 --> 00:24:36,975 That was bad. She's done it before. She's mad. 639 00:24:37,000 --> 00:24:38,815 To give themselves a fighting chance 640 00:24:38,840 --> 00:24:41,695 of finishing their pieces montees... Due, quattro, sei... 641 00:24:41,720 --> 00:24:43,055 ...most of the teams made 642 00:24:43,080 --> 00:24:45,735 and froze their choux in last night's golden hour. 643 00:24:45,760 --> 00:24:48,735 I am taking the choux out of its mould, 644 00:24:48,760 --> 00:24:50,215 traying it up ready for baking. 645 00:24:50,240 --> 00:24:52,815 Today, choux buns are the star of the showpiece. 646 00:24:52,840 --> 00:24:56,255 The choux pastry had to be created perfectly. 647 00:24:56,280 --> 00:24:58,775 First batch is in. We just want them to be crispy. 648 00:24:58,800 --> 00:25:00,495 If it's too small, too doughy, 649 00:25:00,520 --> 00:25:02,015 they won't be able to fill it up. 650 00:25:02,040 --> 00:25:04,375 If it's too big, they may collapse with 651 00:25:04,400 --> 00:25:05,815 the moisture created by the filling. 652 00:25:05,840 --> 00:25:10,335 If it's gonna collapse, it's gonna be disastrous, but let's hope not. 653 00:25:10,360 --> 00:25:13,455 LIAM: Once baked, the teams' choux buns will become the building blocks 654 00:25:13,480 --> 00:25:15,215 for their pieces montees - 655 00:25:15,240 --> 00:25:17,615 a classic patisserie tower that's the ultimate test 656 00:25:17,640 --> 00:25:21,255 of engineering skill and imagination. 657 00:25:21,280 --> 00:25:23,615 Please do not be safe in this challenge. 658 00:25:23,640 --> 00:25:26,855 I want to be a scientist, I want to be a professor, 659 00:25:26,880 --> 00:25:29,575 I want to be intrigued with your creation. 660 00:25:29,600 --> 00:25:32,695 We are not relaxed. We push or we go home today. 661 00:25:32,720 --> 00:25:35,295 BENOIT: Patisserie is a science but it's also an art. 662 00:25:35,320 --> 00:25:36,575 Combine the two together 663 00:25:36,600 --> 00:25:41,135 and you've got a beautiful mad science showpiece. Hopefully. 664 00:25:42,560 --> 00:25:44,895 Are you happy with that, Andy? 15g. Yeah, mate. 665 00:25:44,920 --> 00:25:47,215 ELLIE: After a strong showing yesterday, 666 00:25:47,240 --> 00:25:49,015 Andy and Raf are experimenting with 667 00:25:49,040 --> 00:25:50,695 a choux bun they hope will put them 668 00:25:50,720 --> 00:25:52,615 light years ahead of the competition. 669 00:25:52,640 --> 00:25:54,575 We are doing compressed choux - 670 00:25:54,600 --> 00:25:55,815 that you sort of squash 671 00:25:55,840 --> 00:25:56,975 between two trays. 672 00:25:57,000 --> 00:25:59,335 It's quite a technical choux pastry to get right. 673 00:25:59,360 --> 00:26:01,695 We're trying to push the boundaries here, so... 674 00:26:01,720 --> 00:26:05,255 ...you know, if it's mad or just stupid, but we'll give it a go. 675 00:26:05,280 --> 00:26:06,375 Morning, chefs. 676 00:26:06,400 --> 00:26:07,535 Good morning, chefs. 677 00:26:07,560 --> 00:26:10,415 Tell us about your piece montee madness. 678 00:26:10,440 --> 00:26:13,615 We've gone for two electrical coil towers. 679 00:26:13,640 --> 00:26:15,935 Is it going to electrify me? 680 00:26:15,960 --> 00:26:17,695 Hopefully. Tzz! 681 00:26:17,720 --> 00:26:20,135 ELLIE: Determined to power their way to the next round, 682 00:26:20,160 --> 00:26:22,495 their electrical towers will support rings 683 00:26:22,520 --> 00:26:24,455 of compressed choux filled with pistachio mousse 684 00:26:24,480 --> 00:26:26,335 and wrapped in pistachio marzipan, 685 00:26:26,360 --> 00:26:28,175 and choux buns flavoured 686 00:26:28,200 --> 00:26:29,535 with sour cherry and bubble gum. 687 00:26:29,560 --> 00:26:30,815 Did I hear bubble gum? 688 00:26:30,840 --> 00:26:32,855 We've used bubble gum flavouring, 689 00:26:32,880 --> 00:26:34,735 then we've got a sour cherry gel 690 00:26:34,760 --> 00:26:37,775 so we get that old-school, sweet cherry bubble gum flavour. 691 00:26:37,800 --> 00:26:39,335 It's not mad - it's nuts. 692 00:26:40,840 --> 00:26:43,655 OK, lightning bolt is done. 693 00:26:43,680 --> 00:26:46,575 LIAM: Hoping to spark a comeback after a tough first day... 694 00:26:46,600 --> 00:26:48,615 Morning, ladies. Good morning. 695 00:26:48,640 --> 00:26:49,695 Morning. 696 00:26:49,720 --> 00:26:51,575 ...are the team from Meraki Baking Studio. 697 00:26:51,600 --> 00:26:54,215 We are bringing Frankenstein back to life. 698 00:26:54,240 --> 00:26:56,575 We'll make a lightning bolt of choux as if, you know, 699 00:26:56,600 --> 00:26:58,575 he's being electrified to life. Yeah, yeah, yeah. 700 00:26:58,600 --> 00:27:00,175 Ugh-ugh-ugh! Yes! 701 00:27:00,200 --> 00:27:02,015 Nicoletta and Georgina will build 702 00:27:02,040 --> 00:27:04,455 the monster's body from green craquelin-covered choux 703 00:27:04,480 --> 00:27:06,775 filled with bourbon cream and miso caramel, 704 00:27:06,800 --> 00:27:08,615 and Frank's tuxedo from tonka bean 705 00:27:08,640 --> 00:27:10,335 and milk chocolate cream 706 00:27:10,360 --> 00:27:11,775 and pear compote eclairs. 707 00:27:11,800 --> 00:27:14,095 Pear and tonka bean. Yes. Really? 708 00:27:14,120 --> 00:27:16,455 Does the pear have enough flavour to balance the tonka bean? 709 00:27:16,480 --> 00:27:18,975 Because tonka bean can overpower everything. Yeah. Yes. 710 00:27:19,000 --> 00:27:20,775 That's where the cinnamon's coming in. 711 00:27:20,800 --> 00:27:22,055 You've got cinnamon as well? 712 00:27:22,080 --> 00:27:25,775 That pear is never going to stand that. It's gonna be too light. 713 00:27:25,800 --> 00:27:27,375 ELLIE: To have any hope of 714 00:27:27,400 --> 00:27:30,175 satisfying Benoit and Cherish's taste buds... 715 00:27:30,200 --> 00:27:32,495 Blitzing mint inside the lime gel. 716 00:27:32,520 --> 00:27:34,495 ...not only must the teams produce fillings 717 00:27:34,520 --> 00:27:36,255 with beautifully balanced flavours... 718 00:27:36,280 --> 00:27:38,295 I'm making the pear compote. 719 00:27:38,320 --> 00:27:39,655 A little bit of cinnamon in there 720 00:27:39,680 --> 00:27:41,375 but not too much to be overpowering. 721 00:27:41,400 --> 00:27:43,655 ...and smooth, silky textures... 722 00:27:43,680 --> 00:27:44,615 So lumpy. 723 00:27:44,640 --> 00:27:47,295 Oh, I'm just going to smoothen it out. 724 00:27:47,320 --> 00:27:48,895 ...but to stand out... 725 00:27:48,920 --> 00:27:51,175 This is fermented mango filling. 726 00:27:51,200 --> 00:27:52,375 ...they must innovate. 727 00:27:52,400 --> 00:27:55,335 It's made from fermented mango pickles. 728 00:27:55,360 --> 00:27:58,375 Wait a minute - fermented? Did you hear...? Yes. Fermented mango, yeah. 729 00:27:58,400 --> 00:28:00,015 We lacto-fermented mangoes 730 00:28:00,040 --> 00:28:01,895 for about three and a half weeks. 731 00:28:01,920 --> 00:28:04,335 It still has that sort of sunshine-y mango flavour 732 00:28:04,360 --> 00:28:06,655 but with a big hit of zingy-ness. 733 00:28:06,680 --> 00:28:09,335 LIAM: Margo and Ally's fermented mango eclairs represent 734 00:28:09,360 --> 00:28:12,015 the good in their multiverse-inspired showpiece - 735 00:28:12,040 --> 00:28:13,815 a nougatine tower topped with a portal 736 00:28:13,840 --> 00:28:15,815 to another dimension from where 737 00:28:15,840 --> 00:28:18,535 googly-eyed choux bun monsters emerge, 738 00:28:18,560 --> 00:28:20,855 filled with milk chocolate and sour cream ganache. 739 00:28:20,880 --> 00:28:22,615 Did you guys like science at school? 740 00:28:22,640 --> 00:28:24,535 Yeah, we are a bit of... Geeks - both of us. 741 00:28:24,560 --> 00:28:26,415 You sound like a dream child. 742 00:28:26,440 --> 00:28:28,135 No. Oh, no. I wasn't. 743 00:28:28,160 --> 00:28:29,255 Were you naughty? 744 00:28:29,280 --> 00:28:30,655 Yeah, very. Were you? 745 00:28:30,680 --> 00:28:31,855 You know the kids that don't 746 00:28:31,880 --> 00:28:33,415 come back home straight from school 747 00:28:33,440 --> 00:28:36,295 and never like anything, cry? 748 00:28:36,320 --> 00:28:37,535 Dramatic teenager? 749 00:28:37,560 --> 00:28:39,535 Very. When I got to, like, 14, I was just like, 750 00:28:39,560 --> 00:28:41,815 "All right, it's time to get over myself now." 751 00:28:43,680 --> 00:28:45,975 Ma yank and Dharma are also geeking out with 752 00:28:46,000 --> 00:28:48,255 a showpiece that aims to educate. 753 00:28:48,280 --> 00:28:49,895 We both enjoy a little bit of gin, 754 00:28:49,920 --> 00:28:53,855 so we decided that we will make a gin distillery 755 00:28:53,880 --> 00:28:56,935 and we'll teach people how to make gin out of choux. 756 00:28:56,960 --> 00:28:59,495 They'll add citrus and spice to their choux fillings - 757 00:28:59,520 --> 00:29:00,935 a nod to the botanicals used 758 00:29:00,960 --> 00:29:02,775 to flavour their favourite tipple. 759 00:29:02,800 --> 00:29:04,615 And built from over 40 individual 760 00:29:04,640 --> 00:29:06,375 pieces of nougatine and sugar, 761 00:29:06,400 --> 00:29:08,215 they'll hide chemical reactions 762 00:29:08,240 --> 00:29:10,055 inside their four-piece distillery 763 00:29:10,080 --> 00:29:11,695 to bring it bubbling to life. 764 00:29:11,720 --> 00:29:13,975 CHERISH: Wow! It looks so ambitious. 765 00:29:14,000 --> 00:29:15,615 Bearing in mind that, yesterday, 766 00:29:15,640 --> 00:29:20,015 with your flavour profile, we were not quite in tune. 767 00:29:20,040 --> 00:29:21,855 Yes, chef. Today we are more confident, 768 00:29:21,880 --> 00:29:23,415 because we are safer with the flavours 769 00:29:23,440 --> 00:29:25,015 because we're going a little overboard. 770 00:29:25,040 --> 00:29:26,935 There is a little bit of reason in your madness. 771 00:29:26,960 --> 00:29:28,055 Yes, chef. 772 00:29:28,080 --> 00:29:29,335 LIAM: While Ma yank's opted 773 00:29:29,360 --> 00:29:31,655 to go teetotal with his gin-inspired fillings... 774 00:29:31,680 --> 00:29:33,335 Orange and star anise, 775 00:29:33,360 --> 00:29:37,735 cinnamon, lemon - lots of fresh flavours. 776 00:29:37,760 --> 00:29:41,135 I'm pouring the coffee liqueur inside the coffee pastry cream. 777 00:29:41,160 --> 00:29:44,535 ...Annie and Subin have fallen well and truly off the wagon. 778 00:29:44,560 --> 00:29:46,575 Should be fine - not too strong. 779 00:29:46,600 --> 00:29:48,255 As well as giving their coffee cream 780 00:29:48,280 --> 00:29:49,935 and citrus marmalade choux buns 781 00:29:49,960 --> 00:29:51,015 a boozy kick, 782 00:29:51,040 --> 00:29:52,855 they'll make mojito-inspired eclairs 783 00:29:52,880 --> 00:29:54,855 to create a giant exploding lab flask 784 00:29:54,880 --> 00:29:57,135 which they'll build without using 785 00:29:57,160 --> 00:29:59,015 any structural nougatine supports. 786 00:29:59,040 --> 00:30:00,815 Subin, are you married? Yes. 787 00:30:00,840 --> 00:30:03,175 Ah. What does your partner make of all this, then? 788 00:30:03,200 --> 00:30:04,735 He always complain that I work too much. 789 00:30:04,760 --> 00:30:06,615 Have you been a bit of a tricky wife to live with? 790 00:30:06,640 --> 00:30:08,175 Question you need to ask my husband! 791 00:30:08,200 --> 00:30:09,455 OK. What does he do? 792 00:30:09,480 --> 00:30:10,855 He's like scientist. 793 00:30:10,880 --> 00:30:13,095 He do research on cancer. 794 00:30:13,960 --> 00:30:16,255 I've never seen such disdain! 795 00:30:16,280 --> 00:30:18,615 "Ah, like curing cancer or whatever. Rah, rah, rah." 796 00:30:18,640 --> 00:30:21,695 Yeah, I know. Because every time he try to explain, I'm just like... 797 00:30:25,000 --> 00:30:28,415 Chefs, you are halfway through. 798 00:30:28,440 --> 00:30:30,175 As the teams finish their fillings... 799 00:30:30,200 --> 00:30:31,735 Not many people put orange 800 00:30:31,760 --> 00:30:32,935 in their coffee, 801 00:30:32,960 --> 00:30:35,415 so hopefully the judge will like it. 802 00:30:35,440 --> 00:30:36,855 ...they must race to prepare 803 00:30:36,880 --> 00:30:38,655 the structural elements they'll need 804 00:30:38,680 --> 00:30:40,015 to build their pieces montees. 805 00:30:40,040 --> 00:30:41,775 Sesame nougatine, 806 00:30:41,800 --> 00:30:43,335 which our choux sits on. 807 00:30:43,360 --> 00:30:44,695 Lovely buns! 808 00:30:44,720 --> 00:30:47,055 MARGO: Oh, they look great. They're so even. 809 00:30:47,080 --> 00:30:48,695 Banging nougatine, mate. Very neat. 810 00:30:48,720 --> 00:30:50,695 And with 12 kilos of nougatine 811 00:30:50,720 --> 00:30:52,495 to knock up for their giant distillery... 812 00:30:52,520 --> 00:30:54,135 Faster! 813 00:30:54,160 --> 00:30:56,455 ...Ma yank and Dharma have no time to waste. 814 00:30:56,480 --> 00:30:58,775 We're always too ambitious. 815 00:30:58,800 --> 00:31:01,095 ELLIE: And that's not the only challenge they face. 816 00:31:01,120 --> 00:31:02,215 Too big. 817 00:31:02,240 --> 00:31:04,695 The choux puffed up more than we expected. 818 00:31:04,720 --> 00:31:06,095 I'm really upset. 819 00:31:06,120 --> 00:31:07,535 ANDY: Agh! 820 00:31:07,560 --> 00:31:10,575 Andy and Raf's compressed choux has puffed up, too. 821 00:31:10,600 --> 00:31:11,735 There wasn't enough weight, 822 00:31:11,760 --> 00:31:12,935 so it's pushed the trays up 823 00:31:12,960 --> 00:31:15,255 and it's basically just created a profiterole in a ring. 824 00:31:15,280 --> 00:31:16,935 We'll have to make them again. 825 00:31:16,960 --> 00:31:18,935 Get a push on now. Yeah. 826 00:31:18,960 --> 00:31:20,335 And Nicoletta and Georgina... 827 00:31:20,360 --> 00:31:21,495 Is the green OK? 828 00:31:21,520 --> 00:31:23,095 ...also face problems. 829 00:31:23,120 --> 00:31:25,415 The craquelin maybe was a bit thin. 830 00:31:25,440 --> 00:31:28,455 They're good choux but they are not perfect green. 831 00:31:28,480 --> 00:31:30,095 We're just gonna pipe it again 832 00:31:30,120 --> 00:31:31,695 because we want perfection. 833 00:31:31,720 --> 00:31:34,015 Something that we have to do in order to fix 834 00:31:34,040 --> 00:31:35,055 what we did yesterday. 835 00:31:35,080 --> 00:31:36,775 As they race to remake Frank... 836 00:31:36,800 --> 00:31:38,655 Let's push a little bit now. 837 00:31:38,680 --> 00:31:41,295 ...Andy, Raf and their compressed choux... 838 00:31:41,320 --> 00:31:43,615 We'll put a hell of a lot of trays on. 839 00:31:43,640 --> 00:31:45,015 ...are under pressure. 840 00:31:46,120 --> 00:31:47,175 Right, put a timer on. 841 00:31:48,560 --> 00:31:50,295 Literally, the only thing I haven't put in are 842 00:31:50,320 --> 00:31:51,815 me and Raf to sit on them. 843 00:31:51,840 --> 00:31:54,935 If they don't press, I give up. 844 00:31:59,680 --> 00:32:01,455 The teams have just 90 minutes 845 00:32:01,480 --> 00:32:03,775 to finish their mad science pieces montees. 846 00:32:03,800 --> 00:32:05,535 I am making the eyes that are 847 00:32:05,560 --> 00:32:09,175 going to go on our monster machine-jumping-universe 848 00:32:09,200 --> 00:32:10,495 crazy showpiece. 849 00:32:10,520 --> 00:32:13,175 While most dip and fill their choux ready for assembly... 850 00:32:13,200 --> 00:32:15,455 We need quite a lot of lime gel 851 00:32:15,480 --> 00:32:16,655 so that it's fresh. 852 00:32:16,680 --> 00:32:17,695 ...Andy and Raf... 853 00:32:17,720 --> 00:32:18,935 Get a push on now filling. 854 00:32:18,960 --> 00:32:20,375 ...are playing catch-up. 855 00:32:20,400 --> 00:32:22,695 We're behind, obviously. We've re-done them choux, 856 00:32:22,720 --> 00:32:23,775 so we've got a lot of work on. 857 00:32:23,800 --> 00:32:24,895 And they're not alone. 858 00:32:24,920 --> 00:32:26,375 Hi, Nicoletta. Hi, Georgina. 859 00:32:26,400 --> 00:32:28,255 I heard you had to redo your choux. 860 00:32:28,280 --> 00:32:30,735 We made a decision to because we wanted a brighter green. 861 00:32:30,760 --> 00:32:32,335 Did that set you back time wise? 862 00:32:32,360 --> 00:32:33,495 A little bit. 863 00:32:33,520 --> 00:32:34,695 Whoa! 864 00:32:34,720 --> 00:32:37,295 All the team have gone mad for science. 865 00:32:37,320 --> 00:32:41,735 Nicoletta and Georgina, they've gone for Frankenstein. 866 00:32:41,760 --> 00:32:44,415 Ooh, I like it. Frankenstein. 867 00:32:44,440 --> 00:32:46,735 Our second batch of choux looks good. Good colour. 868 00:32:46,760 --> 00:32:48,695 They have pear and tonka bean. 869 00:32:48,720 --> 00:32:50,175 It can easily overpower. 870 00:32:50,200 --> 00:32:52,615 And pear is a very delicate fruit to play with. 871 00:32:52,640 --> 00:32:54,255 Andrew and Raf, 872 00:32:54,280 --> 00:32:57,015 they are making a compressed choux with pistachio 873 00:32:57,040 --> 00:32:59,495 and also bubble gum and cherry. 874 00:32:59,520 --> 00:33:00,735 I'm actually intrigued. 875 00:33:00,760 --> 00:33:01,775 Nice, Raf. 876 00:33:01,800 --> 00:33:03,095 Margo and Ally look 877 00:33:03,120 --> 00:33:05,615 a little bit more in control today. 878 00:33:05,640 --> 00:33:08,175 So this is fermented mango filling. 879 00:33:08,200 --> 00:33:10,815 Fermented mango. Hmm, I'm not sure. 880 00:33:10,840 --> 00:33:12,815 Oh, my goodness! They get me excited. 881 00:33:12,840 --> 00:33:15,295 I learned about fermented foods as a kid. 882 00:33:15,320 --> 00:33:16,535 It's a really normal thing 883 00:33:16,560 --> 00:33:17,575 to do in Poland. 884 00:33:17,600 --> 00:33:19,935 I am a pickle queen, yeah! 885 00:33:19,960 --> 00:33:21,535 Ma yank and Dharma - 886 00:33:21,560 --> 00:33:23,975 we are making our own gin, apparently. 887 00:33:24,000 --> 00:33:25,375 LIAM: This is a proper showpiece - 888 00:33:25,400 --> 00:33:26,935 so many components, so many colours. 889 00:33:26,960 --> 00:33:28,295 Very ambitious. 890 00:33:28,320 --> 00:33:30,615 If you guys pull it off, the drinks are on me later on. 891 00:33:30,640 --> 00:33:32,175 I'll make sure it happens. 892 00:33:32,200 --> 00:33:33,775 Annie and Subin. 893 00:33:33,800 --> 00:33:36,095 Their structure, they're taking a risk. 894 00:33:36,120 --> 00:33:38,455 I'm building the base right now. 895 00:33:38,480 --> 00:33:40,175 And is the building the really tricky part? 896 00:33:40,200 --> 00:33:42,775 Yeah, we don't have any... ..nougatine to, like, support it. 897 00:33:42,800 --> 00:33:45,095 Now that the choux is a bit soggy, 898 00:33:45,120 --> 00:33:47,455 you never know if it's going to collapse or not. 899 00:33:47,480 --> 00:33:50,255 Is it going to be standing at the end of it all? Let's hope so. 900 00:33:51,720 --> 00:33:55,615 Calling all mad scientists, you have one hour left. 901 00:33:55,640 --> 00:33:57,175 Chef, fast, faster, faster. 902 00:33:57,200 --> 00:33:58,575 You have to start constructing it. 903 00:33:58,600 --> 00:34:00,615 Almost finished with our nougatine. 904 00:34:00,640 --> 00:34:03,055 I'm just finishing the glazing. Lots to do. 905 00:34:05,320 --> 00:34:06,735 Choux part two. 906 00:34:06,760 --> 00:34:07,775 They've got a nice... 907 00:34:07,800 --> 00:34:09,135 ...a nice shape to them, 908 00:34:09,160 --> 00:34:11,695 so I'm just filling these with pistachio mousse. 909 00:34:11,720 --> 00:34:13,455 This is our bourbon whipped cream. 910 00:34:13,480 --> 00:34:16,255 And then Georgina will come after me with miso caramel. 911 00:34:16,280 --> 00:34:19,055 And we'll pipe them all, build it. Go, go, go. 912 00:34:21,080 --> 00:34:22,175 Start constructing, chef. 913 00:34:22,200 --> 00:34:23,375 Stick? Start sticking, yes. 914 00:34:23,400 --> 00:34:25,695 Make sure it's tight so that 915 00:34:25,720 --> 00:34:28,055 the caramel hold, because it's quite soft. 916 00:34:28,080 --> 00:34:29,735 LIAM: The teams are using molten caramel 917 00:34:29,760 --> 00:34:32,055 to glue their pieces montees together... 918 00:34:32,080 --> 00:34:33,815 Since we are building it freehand, 919 00:34:33,840 --> 00:34:36,855 one is sticking and one is looking after the shape. 920 00:34:36,880 --> 00:34:39,815 ...and stop them buckling under the weight of their filled choux. 921 00:34:39,840 --> 00:34:41,215 Just need to get it straight 922 00:34:41,240 --> 00:34:44,375 so the tower sustains itself, cos it's free form. 923 00:34:44,400 --> 00:34:45,495 Stay. 924 00:34:45,520 --> 00:34:48,215 Get those DIY skills to good use here. 925 00:34:48,240 --> 00:34:49,615 As the teams' towers of choux 926 00:34:49,640 --> 00:34:50,655 take shape... 927 00:34:50,680 --> 00:34:52,375 I should've been a bricklayer. 928 00:34:52,400 --> 00:34:53,895 ...Nicoletta and Georgina... 929 00:34:53,920 --> 00:34:54,975 She's all filled. 930 00:34:55,000 --> 00:34:56,135 ...finally get going. 931 00:34:56,160 --> 00:34:57,735 Let's start building Frankie. 932 00:34:57,760 --> 00:34:58,775 Woo-woo! 933 00:35:00,000 --> 00:35:02,255 And with the last of their nougatine finished... 934 00:35:03,560 --> 00:35:05,175 ...50, too, are Ma yank and Dharma. 935 00:35:08,200 --> 00:35:09,775 So much to do, I don't know. 936 00:35:09,800 --> 00:35:11,495 But having decided to build 937 00:35:11,520 --> 00:35:13,295 their flask nougatine-free... 938 00:35:13,320 --> 00:35:14,575 Where's the shape going? 939 00:35:14,600 --> 00:35:15,615 ...Annie and Subin... 940 00:35:15,640 --> 00:35:17,015 I think we need to slow down. 941 00:35:17,040 --> 00:35:18,175 ...are coming unstuck. 942 00:35:18,200 --> 00:35:21,295 The bottom start to collapse because of the weight. 943 00:35:22,440 --> 00:35:24,695 Chefs, you have 30 minutes left. 944 00:35:24,720 --> 00:35:26,335 Half an hour. Run. 945 00:35:26,360 --> 00:35:28,855 I'm just putting the last layer on the first rounds. 946 00:35:28,880 --> 00:35:30,255 We need to go faster than this. 947 00:35:30,280 --> 00:35:32,535 Yeah, I'm going as quickly as I can. 948 00:35:32,560 --> 00:35:33,975 Well done. They look great. 949 00:35:34,000 --> 00:35:35,375 You're doing it so quickly. 950 00:35:36,800 --> 00:35:38,735 I'm going to do one more layer 951 00:35:38,760 --> 00:35:41,055 and then I'm going to finish decoration. 952 00:35:41,080 --> 00:35:42,735 Next - lights. 953 00:35:42,760 --> 00:35:44,535 OK, baby. Lightning bolt. 954 00:35:44,560 --> 00:35:45,735 Go, go, go. 955 00:35:45,760 --> 00:35:48,895 I'm pulling the caramel to make the sugar decoration. 956 00:35:48,920 --> 00:35:50,615 Ah, it's on! 957 00:35:52,000 --> 00:35:53,455 Chef, we need two boxes. 958 00:35:53,480 --> 00:35:55,255 Start constructing, chef. 959 00:35:55,280 --> 00:35:56,615 We are F word. 960 00:35:56,640 --> 00:35:58,935 Stick the lightning bolts on. Yeah. 961 00:35:58,960 --> 00:36:00,015 Decorations. 962 00:36:00,040 --> 00:36:02,335 The book is on the way. This is the face. 963 00:36:02,360 --> 00:36:03,895 I'm constructing the top here. 964 00:36:03,920 --> 00:36:05,095 It's just like a portal. 965 00:36:05,120 --> 00:36:06,815 The light's gonna come through it. 966 00:36:08,320 --> 00:36:11,055 His body's done. Well done, Georgie. 967 00:36:11,080 --> 00:36:13,695 Chefs, you have ten minutes left. 968 00:36:13,720 --> 00:36:15,055 Switch. 969 00:36:15,080 --> 00:36:17,095 Run! Run! 970 00:36:17,120 --> 00:36:18,375 You want me to move it to there? 971 00:36:18,400 --> 00:36:19,375 Yeah, yeah, go, go, go. 972 00:36:20,640 --> 00:36:22,055 I'm ready, Andy, whenever you are. 973 00:36:22,080 --> 00:36:24,095 Behind you. Yeah. 974 00:36:24,120 --> 00:36:25,495 Margo, you're here, behind you. 975 00:36:26,560 --> 00:36:28,815 You're going to the table that's here. BLEEP. 976 00:36:30,480 --> 00:36:31,455 Got it? 977 00:36:33,760 --> 00:36:36,375 Oh, my God! This is not good. 978 00:36:38,920 --> 00:36:41,615 Oh, oh, Su, don't move! Don't move! 979 00:36:41,640 --> 00:36:43,935 It's a bit leaning. 980 00:36:43,960 --> 00:36:46,255 Just trying to fix the shape. 981 00:36:48,320 --> 00:36:52,815 It's widening, which mean it keeps widening. 982 00:36:52,840 --> 00:36:55,095 Chefs, you have one minute left. 983 00:36:55,120 --> 00:36:57,495 OK, just stay there. 984 00:36:57,520 --> 00:36:59,055 Just keep sticking the eye on. 985 00:36:59,080 --> 00:37:00,935 I don't think it's going to help much but... 986 00:37:00,960 --> 00:37:03,215 Oh, no - the nougatine broke. 987 00:37:03,240 --> 00:37:04,295 I don't know what to do. 988 00:37:06,640 --> 00:37:08,455 It's sinking this way. 989 00:37:08,480 --> 00:37:09,895 There. Great. 990 00:37:09,920 --> 00:37:11,735 Just like...there. 991 00:37:11,760 --> 00:37:14,455 That's it! Your time is up! 992 00:37:16,160 --> 00:37:19,775 The experiment is over and the madness is done. 993 00:37:19,800 --> 00:37:21,095 Dude, we actually did it! 994 00:37:23,640 --> 00:37:24,735 Just very disappointed. 995 00:37:24,760 --> 00:37:25,815 I know. 996 00:37:25,840 --> 00:37:27,575 Maybe we should have gone a little smaller. 997 00:37:27,600 --> 00:37:29,055 I can't believe we got that built. 998 00:37:30,360 --> 00:37:32,775 We're like the Year Five project over here. 999 00:37:32,800 --> 00:37:34,655 I'm going to hide away. 1000 00:37:34,680 --> 00:37:36,695 It's going to collapse, for sure. 1001 00:37:36,720 --> 00:37:39,095 That looks like it's about to fall down any second. 1002 00:37:39,120 --> 00:37:41,575 It's a hard shape to go for, that. Yeah. 1003 00:37:41,600 --> 00:37:43,255 Oh, my God! I just can't look. 1004 00:37:44,400 --> 00:37:45,495 Ugh! 1005 00:37:45,520 --> 00:37:47,175 I hate pieces montees! 1006 00:37:52,240 --> 00:37:56,735 Five incredible, mad science-inspired pieces montees 1007 00:37:56,760 --> 00:37:58,815 made in just five hours. 1008 00:37:58,840 --> 00:38:00,735 Ma yank and Dharma, please come forward. 1009 00:38:10,360 --> 00:38:11,375 That's the pot 1010 00:38:11,400 --> 00:38:12,975 where the mixture is boiling 1011 00:38:13,000 --> 00:38:14,415 and going to the condenser. 1012 00:38:14,440 --> 00:38:16,735 And then we have a receiving pot here, 1013 00:38:16,760 --> 00:38:18,295 where there's another experiment. 1014 00:38:18,320 --> 00:38:20,255 Can I ask you to step back... 1015 00:38:20,280 --> 00:38:21,655 ELLIE: Oh! 1016 00:38:21,680 --> 00:38:23,415 ...where we will do it? 1017 00:38:23,440 --> 00:38:25,135 LIAM AND ELLIE EXCLAIM 1018 00:38:25,160 --> 00:38:26,655 This has got mad! 1019 00:38:29,280 --> 00:38:30,655 Oooh! 1020 00:38:30,680 --> 00:38:32,935 LAUGHTER 1021 00:38:32,960 --> 00:38:34,335 You guys are mad! 1022 00:38:34,360 --> 00:38:37,975 It's colourful, it's ingenious and that's what we want. 1023 00:38:38,000 --> 00:38:39,055 Having said all that, 1024 00:38:39,080 --> 00:38:41,895 the star of the show is the choux bun - they look massive. 1025 00:38:41,920 --> 00:38:42,935 Cha-la-la! 1026 00:38:42,960 --> 00:38:44,895 You need to refine your work. 1027 00:38:44,920 --> 00:38:46,215 Shall we taste? 1028 00:38:46,240 --> 00:38:47,695 The profiterole has a flavour 1029 00:38:47,720 --> 00:38:50,935 of chocolate with orange and star anise. 1030 00:38:50,960 --> 00:38:54,015 Well, it tastes of chocolate and anise, that's for sure. 1031 00:38:54,040 --> 00:38:57,375 When you talk about chocolate mousse, I like it very airy. 1032 00:38:57,400 --> 00:38:58,535 It's quite heavy. 1033 00:38:58,560 --> 00:39:00,855 And because your choux bun is very dry, 1034 00:39:00,880 --> 00:39:02,055 everything feels dry. 1035 00:39:02,080 --> 00:39:03,095 Next one. 1036 00:39:03,120 --> 00:39:04,215 We have cinnamon, cassia 1037 00:39:04,240 --> 00:39:05,495 and lemon eclair. 1038 00:39:05,520 --> 00:39:08,135 I really, really like the filling. 1039 00:39:08,160 --> 00:39:10,055 It was light, it was flavoursome. 1040 00:39:10,080 --> 00:39:11,815 Then we've got the same problem - 1041 00:39:11,840 --> 00:39:14,215 the choux bun is totally overcooked. 1042 00:39:14,240 --> 00:39:15,495 It's a real shame 1043 00:39:15,520 --> 00:39:17,495 because flavour combination - I love that. 1044 00:39:17,520 --> 00:39:19,015 Thank you. Thank you. 1045 00:39:26,200 --> 00:39:29,695 Clearly, we had a little breakdown. 1046 00:39:29,720 --> 00:39:31,695 What a shame it collapsed. Mm. 1047 00:39:31,720 --> 00:39:34,815 I hope the taste will be explosive. 1048 00:39:34,840 --> 00:39:36,775 So, the eclair is mojito flavour, 1049 00:39:36,800 --> 00:39:38,215 lime pastry cream, 1050 00:39:38,240 --> 00:39:39,735 lime and mint gel. 1051 00:39:41,040 --> 00:39:43,015 Because there is so much sugar on your choux bun 1052 00:39:43,040 --> 00:39:46,455 the acidity of your filling works very well with it. It's very fresh. 1053 00:39:46,480 --> 00:39:47,935 I crave for more filling. 1054 00:39:47,960 --> 00:39:49,815 The choux pastry's very thick. 1055 00:39:49,840 --> 00:39:52,135 You didn't have any cream in your choux bun? 1056 00:39:52,160 --> 00:39:53,255 Nothing! 1057 00:39:53,280 --> 00:39:55,255 Let's hope there is cream in the rest. 1058 00:39:55,280 --> 00:39:57,615 That one is coffee pastry cream 1059 00:39:57,640 --> 00:39:59,415 and orange gel inside. 1060 00:39:59,440 --> 00:40:01,695 The choux pastry is very dry. Mm. 1061 00:40:01,720 --> 00:40:02,935 I love what's inside, though. 1062 00:40:02,960 --> 00:40:04,335 That coffee flavour, 1063 00:40:04,360 --> 00:40:07,535 and the orange marmalade finds its place beautifully. 1064 00:40:07,560 --> 00:40:09,455 Thank you. Thank you. Thank you. 1065 00:40:20,560 --> 00:40:21,535 Bzz! 1066 00:40:22,880 --> 00:40:24,055 It's mad science. 1067 00:40:24,080 --> 00:40:25,655 You could have potentially had 1068 00:40:25,680 --> 00:40:27,095 extra dials, making it 1069 00:40:27,120 --> 00:40:28,895 a little bit more bonkers somewhere. 1070 00:40:28,920 --> 00:40:30,055 It's a bit plain. 1071 00:40:30,080 --> 00:40:31,255 Let's taste. 1072 00:40:31,280 --> 00:40:33,975 Inside the compressed choux is pistachio mousseline 1073 00:40:34,000 --> 00:40:37,175 and a pistachio marzipan on the outside. 1074 00:40:37,200 --> 00:40:39,655 Your compressed choux is quite heavy-handed. 1075 00:40:39,680 --> 00:40:40,775 It feels a bit dry. 1076 00:40:40,800 --> 00:40:42,775 Saying that, your pistachio marzipan 1077 00:40:42,800 --> 00:40:43,895 with the cream, 1078 00:40:43,920 --> 00:40:45,935 it take me to the next level. 1079 00:40:45,960 --> 00:40:47,055 Second one. 1080 00:40:47,080 --> 00:40:49,615 Bubble gum pastry cream and sour cherry gel. 1081 00:40:49,640 --> 00:40:51,495 The choux pastry is better than the other one. 1082 00:40:51,520 --> 00:40:53,495 After that, yes - the bubble gum. 1083 00:40:53,520 --> 00:40:54,655 Hmm. 1084 00:40:54,680 --> 00:40:56,255 I wasn't sure. 1085 00:40:56,280 --> 00:40:59,495 But with the sour cherry, we've got 1086 00:40:59,520 --> 00:41:01,975 a lovely combination of flavour. 1087 00:41:02,000 --> 00:41:04,015 It does take me to my childhood - 1088 00:41:04,040 --> 00:41:07,535 blowing the big bubble and it just splats on my face! 1089 00:41:07,560 --> 00:41:09,335 Gentlemen, thank you very much. Thank you. 1090 00:41:15,960 --> 00:41:17,415 Yay! 1091 00:41:17,440 --> 00:41:19,135 LIAM: He's alive! 1092 00:41:20,240 --> 00:41:23,295 I was with you with your design to begin with - 1093 00:41:23,320 --> 00:41:25,095 it was a character which has been 1094 00:41:25,120 --> 00:41:27,375 brought back to life out of choux buns. 1095 00:41:28,160 --> 00:41:29,575 I was losing my nut on it. 1096 00:41:29,600 --> 00:41:31,215 Unfortunately... 1097 00:41:31,240 --> 00:41:33,535 Well, it's unfinished. 1098 00:41:33,560 --> 00:41:36,295 Let's hope we discover some beautiful flavour 1099 00:41:36,320 --> 00:41:37,495 within your choux buns. 1100 00:41:37,520 --> 00:41:38,935 The round choux is filled with 1101 00:41:38,960 --> 00:41:40,095 a whipped bourbon cream 1102 00:41:40,120 --> 00:41:42,415 and a miso caramel. 1103 00:41:42,440 --> 00:41:45,135 I think your choux is really well made. It's so airy. 1104 00:41:45,160 --> 00:41:48,695 The caramel in the middle has got the right level of saltiness. 1105 00:41:48,720 --> 00:41:50,175 Mad? Totally. 1106 00:41:50,200 --> 00:41:51,895 Do I like it? 1107 00:41:51,920 --> 00:41:53,055 Yes. 1108 00:41:53,080 --> 00:41:54,295 So we've got the second one. 1109 00:41:54,320 --> 00:41:56,655 Let's hope this one delivers the same way. Yes. 1110 00:41:56,680 --> 00:42:01,055 This one is tonka bean and milk chocolate cream and pear compote. 1111 00:42:01,080 --> 00:42:04,415 The tonka bean work perfectly with the choux. 1112 00:42:04,440 --> 00:42:06,735 What I'm lacking is the pear flavour. 1113 00:42:06,760 --> 00:42:08,735 It's a bit weak. OK. 1114 00:42:08,760 --> 00:42:10,455 My heart's beating so fast. 1115 00:42:10,480 --> 00:42:11,935 Oh, my God! 1116 00:42:15,760 --> 00:42:20,175 Today we have made you a machine for jumping between universes. 1117 00:42:20,200 --> 00:42:21,455 ANDY: There you go. 1118 00:42:21,480 --> 00:42:22,495 Mad scientist. 1119 00:42:22,520 --> 00:42:24,015 Ooh! Now we're talking! 1120 00:42:24,040 --> 00:42:25,575 Someone first came out 1121 00:42:25,600 --> 00:42:27,855 and they're looking back at you. 1122 00:42:27,880 --> 00:42:29,055 You're right. 1123 00:42:29,080 --> 00:42:31,415 I do find that somebody's watching me. 1124 00:42:32,800 --> 00:42:33,855 Good job. Thank you. 1125 00:42:33,880 --> 00:42:36,855 Would you please take us through your creation? 1126 00:42:36,880 --> 00:42:38,535 The one that is looking at you is 1127 00:42:38,560 --> 00:42:41,575 milk chocolate and sour cream ganache and popping candy. 1128 00:42:41,600 --> 00:42:43,935 I think that the choux is not well made. 1129 00:42:43,960 --> 00:42:46,575 The choux could have been a little bit more airy. 1130 00:42:46,600 --> 00:42:49,015 And then the cream - does it excite me? 1131 00:42:49,040 --> 00:42:50,175 Not really. 1132 00:42:50,200 --> 00:42:53,615 You went a little bit mad with the popping candy - dang-danga-lang! 1133 00:42:53,640 --> 00:42:55,215 I'm not a fan. 1134 00:42:55,240 --> 00:42:56,255 OK. 1135 00:42:56,280 --> 00:42:58,135 The second bun is an eclair 1136 00:42:58,160 --> 00:43:01,295 filled with fermented mango mascarpone, 1137 00:43:01,320 --> 00:43:03,575 strawberry and lime. 1138 00:43:03,600 --> 00:43:04,935 Let's start with the filling. 1139 00:43:04,960 --> 00:43:06,015 I loved it. 1140 00:43:06,040 --> 00:43:08,935 I love the mango flavour. I like the acidity, the freshness off of it. 1141 00:43:08,960 --> 00:43:10,655 The elephant in the room here is 1142 00:43:10,680 --> 00:43:12,495 that choux bun. It's cardboardy dry. 1143 00:43:12,520 --> 00:43:14,815 Your choux pastry is so tight. 1144 00:43:14,840 --> 00:43:18,135 So, good idea here. Execution - it's the choux bun. 1145 00:43:18,160 --> 00:43:20,135 It's the star of the show at the end of the day. 1146 00:43:20,160 --> 00:43:21,655 Thank you. Thank you, thank you. 1147 00:43:28,520 --> 00:43:31,135 LIAM: Based on how they've performed across both challenges, 1148 00:43:31,160 --> 00:43:33,655 Benoit and Cherish will now rank the teams... 1149 00:43:33,680 --> 00:43:36,215 Well, now it's official - that's crash-landed. 1150 00:43:36,240 --> 00:43:38,815 ...and those in last place will leave the competition. 1151 00:43:38,840 --> 00:43:41,295 But it could have been a very nice showpiece. 1152 00:43:41,320 --> 00:43:45,015 I think they were trying to be positive about what happened. 1153 00:43:45,040 --> 00:43:48,935 Yesterday, the tasting went well. Also, today, they liked the flavour. 1154 00:43:48,960 --> 00:43:51,415 And the coffee and orange - wow, I love that. 1155 00:43:51,440 --> 00:43:53,375 So it was kind of, like, frustrating. 1156 00:43:53,400 --> 00:43:54,695 It's stunning. 1157 00:43:54,720 --> 00:43:56,295 This was nice. Nice surprise for me. Mm. 1158 00:43:56,320 --> 00:43:58,135 Bubble gum went down really well. 1159 00:43:58,160 --> 00:44:00,495 If we can go through as winners again, 1160 00:44:00,520 --> 00:44:02,455 we'd love to do it because that's what we're here for. 1161 00:44:02,480 --> 00:44:05,295 From far, it looks good, but when you look near... 1162 00:44:11,040 --> 00:44:12,575 It's very ugly, isn't? 1163 00:44:12,600 --> 00:44:14,055 But the choux buns were really nice. 1164 00:44:14,080 --> 00:44:15,295 Oh, I have to agree with you. 1165 00:44:15,320 --> 00:44:17,055 We didn't have a great day yesterday 1166 00:44:17,080 --> 00:44:19,455 and I don't know if we've done enough today. 1167 00:44:19,480 --> 00:44:20,855 If Frank had been on point, 1168 00:44:20,880 --> 00:44:23,295 we might've had a chance. But we'll see. 1169 00:44:23,320 --> 00:44:24,415 Interesting design. 1170 00:44:24,440 --> 00:44:26,135 I think it's a standing piece montee. 1171 00:44:26,160 --> 00:44:27,655 Mm-hm. 1172 00:44:27,680 --> 00:44:29,735 Better than yesterday. Yes. 1173 00:44:29,760 --> 00:44:33,135 If well enough for us not to go home, I don't know. 1174 00:44:40,560 --> 00:44:42,895 LIAM: Cherish and Benoit have made their decision. 1175 00:44:42,920 --> 00:44:45,935 The judges thought the team in first place had two great days, 1176 00:44:45,960 --> 00:44:48,655 dominating from start to finishing. 1177 00:44:48,680 --> 00:44:52,255 Congratulations, Andrew and Raf - you're through to the next round. 1178 00:44:53,840 --> 00:44:55,575 Well done, mate. Well done. 1179 00:44:55,600 --> 00:44:57,935 ELLIE: Annie and Subin are second. 1180 00:44:57,960 --> 00:45:00,495 And in third - Ma yank and Dharma. 1181 00:45:00,520 --> 00:45:03,135 Which leaves us with Margo and Ally 1182 00:45:03,160 --> 00:45:04,575 and Nicoletta and Georgina. 1183 00:45:05,640 --> 00:45:07,015 After much deliberation, 1184 00:45:07,040 --> 00:45:08,895 Cherish and Benoit have decided 1185 00:45:08,920 --> 00:45:12,215 the team leaving us today are... 1186 00:45:14,840 --> 00:45:16,535 ...Margo and Ally. 1187 00:45:16,560 --> 00:45:19,695 We are so sorry to see you go. 1188 00:45:20,800 --> 00:45:22,295 I'm furious you're going! 1189 00:45:23,560 --> 00:45:24,615 Well done. 1190 00:45:24,640 --> 00:45:28,015 We are quite upset. We probably will go home and have a quiet breakdown 1191 00:45:28,040 --> 00:45:29,255 and have a little cry. 1192 00:45:30,320 --> 00:45:32,135 But our showpiece, we were very proud of it. 1193 00:45:32,160 --> 00:45:34,775 It was nice. And we can kind of feel like we can walk out a little bit 1194 00:45:34,800 --> 00:45:35,815 with our heads held high. 1195 00:45:37,800 --> 00:45:40,135 I'm utterly shocked. I'm speechless. 1196 00:45:40,160 --> 00:45:42,695 What saved you is your flavours. 1197 00:45:42,720 --> 00:45:44,295 But that might not be always enough. 1198 00:45:44,320 --> 00:45:46,815 We are grateful. Oh, yeah. 1199 00:45:46,840 --> 00:45:48,735 I'm really happy! Yay! 1200 00:45:48,760 --> 00:45:50,455 Let's go back to practise! 1201 00:45:50,480 --> 00:45:52,415 Hey - again. 1202 00:45:52,440 --> 00:45:53,935 Week two, another win. 1203 00:45:53,960 --> 00:45:55,535 Teacup was brilliant. 1204 00:45:55,560 --> 00:45:57,335 You liked that? Love it! 1205 00:45:57,360 --> 00:46:00,135 Next week, we'll try and do what we've been doing, 1206 00:46:00,160 --> 00:46:02,215 try and improve on it as well. 1207 00:46:02,240 --> 00:46:05,255 Hopefully, we can get up to the top again. 1208 00:46:06,360 --> 00:46:07,375 Next time... 1209 00:46:07,400 --> 00:46:08,935 It is chocolate week. 1210 00:46:08,960 --> 00:46:11,295 ...the teams create characterful miniatures... 1211 00:46:11,320 --> 00:46:13,655 It's quite an ambitious dessert, this one. 1212 00:46:13,680 --> 00:46:16,015 Anyone with some common sense probably wouldn't have done it. 1213 00:46:16,040 --> 00:46:19,295 ...and delve into the past to create spectacular showpieces. 1214 00:46:19,320 --> 00:46:20,335 It's cute, isn't it? 1215 00:46:20,360 --> 00:46:22,655 Temple looks adorable. 1216 00:46:22,680 --> 00:46:25,135 With a place in the final six at stake... 1217 00:46:25,160 --> 00:46:27,455 I can't fake my feelings. Sorry. 1218 00:46:27,480 --> 00:46:29,135 ...who will rise to the occasion... 1219 00:46:29,160 --> 00:46:30,735 Run, Annie, run! 1220 00:46:30,760 --> 00:46:33,215 ...and whose dreams will come crashing down? 1221 00:46:34,240 --> 00:46:35,255 BLEEP! 1222 00:46:36,920 --> 00:46:40,135 Subtitles by Red Bee Media