LIAM: Last time... Let's go, yeah?
...elite teams from the country's premier patisseries...
Perfection - that's what they're looking for.
...began the battle...
Sorry, guys, behind you.
...to be crowned Britain's Best Pastry Chefs.
Bosh, bosh, bosh, bosh, bosh.
And it was Andy and Raf's monkeying around...
Beautifully done.
...that was enough to secure first place.
Just need to move a bit faster.
While Annie and Subin struggled to keep up...
CHERISH: You need to revisit your recipe. What a shame.
...Martyn and Jenny...
Agh! BLEEP!
...slipped on a banana skin...
Can I not taste it?
No, you have to.
...and were the first team to leave the competition.
ELLIE: Now five teams remain.
Behind, behind.
They'll reimagine two classic miniatures...
I need to remember to breathe. Yeah. Phew!
...and construct towering, mad science-inspired pieces montees.
I like it! Frankenstein.
Who will power their way to the top?
Bzzz! Agh!
And whose hopes of a place in the next round...
No, it's going to collapse, for sure.
...will crumble?
Oh, God! I just can't look.
We are F word.
Last week we did quite bad. Mm.
I don't want to think about it any more.
Nervous?
A bit stress is good
but not too much!
I don't like stress.
Being second from the top is more than we expected,
so, yeah, the pressure's there.
This is the week that we practised the most.
Lots of our friends tasted the cakes. Force-feeding, more like.
Try this one.
ANDREW: First week was good.
Going into this week, we're just coming in fresh, just attacking it.
The standard of the pastry chefs in there are really high
so it's difficult but we'll give it our best shot.
Good morning, chefs.
In a couple of minutes' time, you are
going to be reimagining two different desserts.
24 of each, all identical and finished beautifully.
Benoit, what have you chosen?
Chefs, I want you to create something which takes
the accents of a traditional tart - pastry case,
sweet filling -
but present it in a totally new and innovative way.
Basically, something tart-ish.
Ish? You just shoved "ish" on the end.
Even I can do that.
Cherish-ish, what would you like the chefs to reimagine?
Chef, I have chosen the beautiful peach Melba.
However you choose
to reimagine your delicious dessert,
it still must taste creamy and peachy -
just like me.
You have three and a half hours to complete this challenge.
Good luck. Your time starts now.
OK. Let's go. Let's go, let's go, let's go.
Can you get the oven on for me?
So a tart-ish tart. What does that even mean?
A tart-ish. But how do you have a tart-ish?
It's not quite a tart, it's not quite a tart.
If I made a tart at home and pulled it out
and I'd be like, "Oh, it's fallen apart. It's a tart-ish."
Oh, is that what...? Oh, no, I didn't mean that. Let's stop.
It's how you spin it. Call them back.
So I'm starting the peach Melba.
I'm going to make, uh, the tart.
With this tart-ish dessert challenge, you can go wild
with your flavour profile and your texture if you want.
Get the spices in.
But things start to go wrong
the very minute you do not understand your pastry approach.
I chose the sable
because it's buttery, it's tastier than normal.
It's about taking the concept of a tart
but it shouldn't look like a tart.
It needs to be spun h-on its head.
That was too much H in there, innit?
Hello, Ma yank and Dharma.
Hello. What have you been up to since I last saw you?
Have you been shopping, Ma yank?
I know you love a little shopping spree.
Of course. I was so stressed,
so, of course, I went for retail therapy.
What did you buy in your therapy?
Summer clothes. Summer's coming. It's time for Italy, so...
Yeah. Are these fancy shops that we've been to?
Do you call Harrods as fancy?
Do I think Harrods is fancy? Ma yank, you are ridiculous.
If you think, then, yes.
LIAM: Ma yank's bringing summer style to his tarts
with brightly coloured basil sable and basil sponge,
a her by hit of flavour that extends
to the filling - sweet basil pesto.
Basil? Why?
It's just a very refreshing herb
and I think sometime desserts do get monotonous
with chocolates and fruits,
so this time we just want to punch it with herbs.
Basil with basil. A little bit more basil. Basil, basil, basil.
Basil everywhere. We're not going to go Basil Fawlty, uh?
No.
While Ma yank and Dharma attempt
to woo the judges with something new...
To wow them, I need to put something special on my flavours.
...Annie and Subin... It's going to be sesame and yuzu.
...are sticking with a tried and tested.
It's our, like, Asian background, so we use a lot on our recipe.
Their thunder and lightning tarts are a visual metaphor
for the powerful flavours within,
zingy yuzu and earthy black sesame.
How are you this morning? Feeling better.
Yeah? Feeling better than last week?
Last week was very bad
so we are trying to move on and we did a lot of practice.
We actually wanted to have one day off
but our chef wouldn't let us, so this is actually a day off for us.
Oh, it's nice to relax on your day off, isn't it? Yeah.
What am I doing to myself?
What are you doing to yourself? Why did you want to do this competition?
I thought it was going to be fun.
They'll edit that bit out. It's fine. Don't worry.
Backs, backs, backs. Yeah, Yeah.
Not only must the teams come up with imaginative forms...
It's not like a regular tart shape,
it's going to be like a taco shape
and it's going to be colourful. I'm celebrating the Pride.
...but Benoit and Cherish will expect flavours and textures...
I'm making the yuzu cremeux.
...that take the tarts to the peak of patisserie perfection.
Raf's on to the Earl Grey custard.
And Andy and Raf have chosen to elevate the humble cup of tea.
The tart - it'll be a saucer with a teacup
and we're going to fill it with Earl Grey custard.
It reminds me a lot of when I used to go St Helens next to Liverpool
to see my Granny Vera.
We always used to go to the posh room, get the china out.
You had a posh room at home?
The posh room was the front room.
I need to have a posh room. Do you have a posh room in your house?
Of course I have a posh room!
Sat upon a sweet pastry saucer,
their dainty white chocolate teacup will be filled
with layers of bergamot gel -
a sharp citrus fruit -
and Earl Grey custard.
How strong do you want your tea to be?
We want it to be balanced because the bergamot is very strong,
so it needs to cut through the custard.
How many teabags did you use for that task, then?
40. Huh! Wow!
That's like almost two teabags per cup.
ELLIE: When it comes to the perfect cup of Earl Grey,
the boys from Blackpool face stiff competition.
It just so happens that Andy
and Raf have the same flavours for their tart-ish tart.
But Georgina's hoping Nicoletta's heritage will give them the edge.
Where I come from Italy is the place where bergamots come from
and we absolutely love bergamots.
GEORGINA: Blackpool, they've got no bergamots.
But we wish them the best.
ELLIE: Determined to come out on top, they've created
a complex tart containing no less than eight elements,
including bergamot sable,
Earl Grey mousse and a bergamot syrup-soaked baba sponge.
There's a lot of thing going on - you have your baba,
you have your Chantilly.
Yes. You have your cream. Do you have enough time to finish?
Yes, we have a lot to do but we are very well on track.
I love the invent...
Oops, oops, oops!
It's great.
Stop splashing the room.
Coulis everywhere I don't want.
It's just having fun, you know. See you, guys.
Explosions. Thank you. Thank you.
I feel like my face is
the same colour as the raspberry puree.
Margo and Ally have also decided to join the tea party.
That is rooibos tea.
But instead of an English classic...
I'm a big tea drinker.
Having your tart-ish tart with your Earl Grey.
...they've gone for something more exotic.
MARGO: We are making spiced chai.
I've been to India four times now.
I really, really like the flavours there. Get the spices in.
Celebrating Holi, the Hindu festival of colour,
Margo's vibrant tart features
chai-spiced custard encased within
a delicate tuile -
a classic French wafery biscuit.
I kind of remember saying pastry case. Mm-hm.
Tuile case or pastry case? Did I say tuile case?
You said pastry case. That's what I thought.
It has the crunch and the texture of a very crispy, sweet pastry.
So when we're going to eat it, we're gonna think tart?
Tart. Yeah. You will.
Chefs, you are halfway through.
Oh, my God!
Ah, there he goes again. Old Father Time making fools of us all.
Do you mind opening the oven for me?
It's gone quickly - that's what I mean.
ELLIE: As the first tray of Margo's tuiles hits the heat...
Four minutes. Let's go.
...the rest of the teams race
to finish their tart-ish elements ready for assembly.
I am making sweet pesto. Pesto is basically basil, olive oil and nuts,
so instead of nuts I'm using marzipan so that gets sweet.
And with eight components to complete...
GEORGINA: Just got to get a move on. ..Nicoletta and Georgina...
Push, push, push now.
...have little room for error.
I'm going to make again our baba dough
because the flour is not something that I've used before so I just...
I'm not confident with it. I want to make a new one.
Oh, my God, this is stressful. I hope we get everything done.
But stress levels...
Behind, behind.
...are about to rise.
MAYANK: Peaches, peaches, peaches.
The teams must also produce 24 of their take
on the classic peach Melba.
The peach Melba has three key ingredient -
the peaches, the raspberry and the vanilla.
I still want the essence, but reimagine
and introduce me to something new I have never taste before.
The Melba's a very simple dessert really,
so there's a lot of room for modifications.
I love peaches. Very delicate in taste.
Do not overpower with another ingredient.
Intrigue me with your taste profile.
I want to learn from you, chef. I want to steal your recipe.
Nicoletta, Georgina, how are you?
Hi! How are you feeling about a peach Melba?
Great. I think what we came up with is really original.
We will layer the peach bavarois, raspberry caviar
and we are making a goat cheese Chantilly.
I'm looking forward to trying a peach Melba.
I've never had one
and, I'll be honest, I'm not mad on peach flavour.
Oh, my God! So good! I mean, you make a compote. Do you reckon?
Ooh! I need to date one of you two...
Yes. ..to teach me the ways of the peach.
I think my husband would also be pretty pleased about that as well,
to be fair.
With her goat's cheese Chantilly cream,
Nicoletta's not the only chef to reimagine
the Melba's traditional frozen element.
This is vanilla yoghurt panna cotta.
So instead of the ice cream,
we've gone for yoghurt.
But when it comes to the shape,
Andy and Raf are staying true to form.
So we've made our own peach moulds.
When we were thinking about this dessert,
we were just thinking about Raf's bottom
and, uh, how peachy it is.
Show us the goods, Raf. Give us a twirl, love.
You're putting me on the spot here.
As Raf gets hot under the collar...
This is dry ice inside my ice cream mix.
...Annie and Subin are embracing the cold.
Instead of using vanilla, we're doing lemon thyme ice cream
because lemon thyme goes very well with peach.
And because the peach is the star of the show,
it's crucial the teams' creations put it front and centre.
This is peach liqueur to make it more peachy.
This is red wine.
Ma yank and Dharma have decided booze is the way forward, too.
I'm gonna put the peaches with this.
And they're not stopping there.
This is cardamom, star anise and, uh, lime, lemon.
And while Ma yank and Dharma are giving their peaches
a kick of spice to help them sing...
The flavour when heat, the peach will be yummy.
...Margo and Ally are confident their Melba will hit the highest note.
We're doing an opera cake.
Melba was invented by a chef called Escoffier
for Nellie Melba, who was an opera singer.
So we have a vanilla and coconut sponge,
peach curd, chunks of honey-roast peach,
raspberry jelly, white chocolate feuilletine crunch
and then it's topped with tempered white chocolate.
So it's eight layers.
Hence, the moving at the speed of light.
With both desserts to juggle...
Multitasking isn't my forte but I'm trying my best here.
...the quicker the teams can start assembly...
We need to push now.
...the more time they can spend on decoration
and producing the perfect finish demanded by Benoit and Cherish.
We are a bit behind, and this takes longer than you think.
But for Nicoletta and Georgina...
I need to remember to breathe. Yeah.
...their baba sponge,
the heart of their tart, hasn't even been baked.
It's in the prover. It's not proving yet but it will.
Yeah?
It has to.
Chefs, you have one hour left.
No! BLEEP. Way behind time!
Ow! You OK?
These are a bloody hazard, these.
Margo, I see tuiles.
Yeah, I have to roll the tuiles when they are very hot.
They're at 190 degrees.
I can't feel my fingers any more.
For most of the teams, construction's in full swing.
I'm assembling my tart
and I just have to assemble my peach Melba and spray it.
This is the cremeux of the, uh, sandwich between sesame cloud.
ANDREW: Raf's doing his nan's teacups.
If you can start demoulding the peaches. Yep.
And then just shave them up on the edges.
Yep. One team, one dream.
But with their tarts' baba still in the oven, Nicoletta and Georgina...
Did you set a time for the baba?
No timer yet.
...are playing catch-up.
We still have quite a bit to do, to be honest.
Yeah. But we are pushing as much as we can.
MARGO: It's the chai spice diplomat filling.
My opera cake is now in the blast freezer.
The firmer it is, the easier it is to cut,
so then my layers will stay really neat.
ANNIE: This is peach Melba. The insert is frozen.
Many of the teams need their desserts frozen solid
to enable them to build and decorate.
Once you've done that,
we can start getting the pistachio in the middle.
Thank you.
But they must ensure they're the perfect consistency
in time for judging.
After we glaze, we're gonna leave it out
so that it gets soft.
But the only thing is we're putting ice cream on top,
so I need to decorate everything
and then put it in the freezer. Should be fine.
ELLIE: Chefs!
You have 30 minutes left!
Sorry - my voice gets very loud when I'm hungry.
Wow. You must be really hungry.
I am, Liam!
I need to get that opera cut. Should've done a glaze.
Yeah? And I also forgot the orange colouring, I've just realised.
The orange marble. Kill me now.
Baba's ready. I'm just going to soak it with syrup.
OK. We've got to remember to enjoy this, yeah?
I need to rush a bit.
This is the fourth element.
I have eight. Stressed.
Watch them biscuits, lad.
I am frantically cutting the opera.
One, two, three, four, five.
Five, ten... Yeah, we need four more and then we're done.
It's OK. Just keep going. Yeah.
Chefs, you have five minutes left.
Everything's on the teacup.
Just need to put it on the biscuit now.
MAYANK: I think I won't be able to finish.
We are not used to running out of time.
I am going to have a little cry.
They just look rustic.
But they will taste delicious, hopefully.
MARGO: It's so hot in here, the chocolate is melting.
The curd is very soft. Brilliant. So is the jelly.
Chefs, you have one minute left.
BLEEP.
Oh, my God.
ANDREW: We just need to push on.
We're almost there. My hand is shaking.
They will be the death of me, these.
Beautiful. Just keep going, just keep going.
Give me more sable.
I'm not loving it any more.
Chefs, your time is up!
OK, whoa!
Please, step away from your desserts.
The end.
I'm happy with it. You happy?
I'm happy if you're happy, mate.
We're still smiling...in pain!
Don't knock them!
Not everything is terrible
but almost everything is terrible.
The teams' tart-ish tarts
and peach Melbas now face
the judgment of Benoit and Cherish.
Annie and Subin from
the Dorchester hotel, please come on up.
Well, after a difficult start
in this competition,
I have to say I'm very happy with what I see now from you guys.
I look at your tart-ish tart, I think I'm in cloud nine.
The, uh, sable is a black sesame on the bottom,
black sesame and hazelnut praline
with yuzu gel as well.
On the inside, we've got yuzu cremeux.
On the top, black sesame Chantilly.
Taste profile - I love it.
Black sesame and yuzu - they are classic.
Does it take me to the petite joie? Yes, I think so.
The only little comment that I have -
your gelatine control.
Quite bouncy.
Yeah. But, all in all, it's a very solid dessert.
Mm. OK. Next.
The bottom is sable Breton with vanilla,
yellow peach and blood peach gel,
white peach ganache Chantilly,
raspberry glaze, and the ice cream is lemon thyme.
OK, what's inside is frozen.
You have to manage the ice cream
and what's inside. It's a bit frozen.
It's very important that cakes should be
about eight degrees Celsius when I eat it.
Having said that, I loved your dessert!
I thought it was flavoursome,
I love that ice cream on top,
and the peach flavour works very well together.
Thank you, chef. Thank you very much.
I like the fact that you try
something different for the tart,
but the finishing touches - no.
It's a bit scruffy.
Hopefully, they taste nice.
Our tart is chai.
It's made with rooibos.
We've got a dark chocolate ganache
and the tuile is chocolate and cinnamon.
OK, is this a tart?
Well, not quite.
We wanted a pastry, not a biscuit.
Chef, I grew up with chai.
In this instance, I could not taste
the chai that I'm craving for.
Let's taste the peach Melba.
We have three layers of coconut and vanilla sponge,
a chocolate feuilletine crisp,
two layers of honey-roast peach curd
and one of raspberry jelly.
I really, really like
your peach cremeux.
But, then, the rest - it doesn't work with it.
We've got far too much sponge
and the raspberry in the middle -
it's not powerful enough.
Come back stronger tomorrow.
I want to see something from you.
Chef, you want each pastry
to have a style,
have a character.
This is green and red -
this is the same colour.
At the moment, it blends in.
Remind us what's inside, please.
So, chef, the outermost layer is the basil sable.
Inside we have a basil sponge
which is sandwiched between
sweet pesto and raspberry jelly.
I wanted this to work.
I would not have gone with basil,
basil and basil and basil and basil.
So I said they must have
a little something in the middle
which is going to surprise us.
There isn't. One flavour profile.
And also it's dry, dry, dry, dry, dry.
Next... The peach Melba.
At the bottom, we have
a ginger compressed sable.
And on top of it we have
a raspberry jam and poached peach.
Love the sable at the bottom.
The peach, you've made the decision
to cook it with quite a bit of spice.
Now I struggle to feel the peach.
Peach is very delicate.
You need to treat it with love.
There is potential for a nice dessert here,
but execution - not great.
Chef, your tart looks so naked.
And then your peach Melba -
it's not pretty at all, chef.
OK, tart-ish.
So we have bergamot and pistachio sable,
a bergamot cremeux, a baba soaked in
bergamot syrup.
Earl Grey mousse. Then, on top, the bergamot gel,
bergamot curd and bergamot meringue.
First sensation is the baba.
It needs to be soaked to perfection.
This is so dry for me.
There is plenty to like here.
Bergamot cream - beautiful.
The flavour of Earl Grey -
really like it.
The sable on the side brings me in the tart world.
But it doesn't come together.
Made me a bit bored.
Take us through your peach Melba, please.
Within the peach mousse there is an almond joconde
with raspberry caviar,
peach compote, and then on top, goat's cheese cream.
I feel the peach. It's fresh, it's elegant.
There is only one problem.
You know where I'm coming. I know.
Goat cheese.
Far too strong.
Ooh-la-la-la-la.
I think you just murdered my palate.
OK.
They are very striking designs.
You took our brief
and pushed it as far as you could think about.
Cup of tea.
Sweet paste at the bottom to represent the biscuit.
The vessel was made out of white chocolate
with an Earl Grey custard inside,
some bergamot gel and some con fit bergamot.
Your bergamot con fit -
it just break down the richness of the custard.
I think it's genius
and it just put a big smile on my face.
If you take your sable and scoop the inside with it,
well, you've got all the element of a beautiful tart.
You've pushed the boundaries of the tart
and you've made it a tart-ish. Mm.
Well done-ish.
Thank you.
Next. Inside the peach we have
vanilla yoghurt panna cotta,
peach compote,
fresh raspberries
and then a pistachio dacquoise.
My goodness!
The compote is so flavoursome!
Your pistachio just blend in beautifully.
Love it, chefs.
Love it, love it, love it!
Boom!
The peach compote - wow!
Really lovely flavour.
And that pistachio sponge...
Well done.
Both of you just stole my heart.
Thank you, chefs.
Ah! That's what we're here for -
stealing hearts and baking tarts!
Who knew a custard tart could be that emotional, eh? Yeah.
MARGO: Today was hard.
It's obviously hard to feel positive
about what you've made when you've just been verbally eviscerated.
Unfortunately, they really didn't enjoy that. No.
We are starting fresh right now.
We're going to get many things done during our golden hour.
With tomorrow's all-important showpiece challenge looming,
the teams have been given an hour to prepare.
So, going into tomorrow,
who's leading and who's slightly lagging behind?
Harwood Patisserie and the Dorchester
are the two strongest teams at the moment.
ELLIE: Annie and Subin smashed it.
I was really impressed with the yuzu and sesame.
And they went to town with the reimagination of
the visual of the tart. I loved it.
Andrew and Raf have had a cracking day.
You really enjoyed both of their desserts.
Yeah, the tart-ish tart. I loved it.
And the peach was absolutely divine.
Ooh-la-la-la-la-la-la!
Doggy bag.
LIAM: Nicoletta and Georgina last week pretty much smashed it,
and then this week,
Cherish, they murdered your palate.
The goat cheese that punched me
right from the face.
Ooh-la-la-la-la.
How did Margo and Ally do?
Cos there was a whole dispute about
their tart-ish not necessarily being a tart.
It wasn't. It wasn't a tart.
Yeah. Dispute finished. Yeah.
Tomorrow they will have to work hard.
What does tomorrow bring us?
Well, it's about mad science.
Ace.
Maybe explosions. Like, a crazy professor...
Explosions of goat's cheese.
LIAM AND ELLIE WINCE
Enough of the goat cheese, please.
Do you ever feel like Mum and Dad are staring at us?
"What are the children doing?"
ELLIE: Just one more challenge remains before Benoit
and Cherish will decide who'll go through to the next round
and whose time in the competition is up.
Good morning, chefs.
It's time for your second showpiece challenge.
So, judges, what patisserie masterclass are we expecting?
Chefs, today's challenge is a true test of flair,
flavour and precision,
as we want you to build
a beautiful piece montee
inspired by the theme "mad science".
So let's hear from our very own mad scientist -
Benoit, AKA the Einstein of patisserie.
Chefs, we want not one batch
but two batch of filled choux bun.
80 of each. 160 in total.
Each of your batch must be different in shape,
flavour and decoration.
But choose carefully, as you want them to work well together.
We do not want any collapses today.
Right, you've already had one hour to prepare last night.
You now have a further four hours
to complete this challenge.
Good luck. Your time starts now.
Backs, backs, backs, backs, backs.
I turn on the blast.
Do you ever, when you see the big showpieces,
actually want to go mad yourself
and just go...?
Good luck, guys.
Once I actually bang my hand on the table -
the whole showpiece collapse. Yeah. I remember that.
That was bad. She's done it before. She's mad.
To give themselves a fighting chance
of finishing their pieces montees... Due, quattro, sei...
...most of the teams made
and froze their choux in last night's golden hour.
I am taking the choux out of its mould,
traying it up ready for baking.
Today, choux buns are the star of the showpiece.
The choux pastry had to be created perfectly.
First batch is in. We just want them to be crispy.
If it's too small, too doughy,
they won't be able to fill it up.
If it's too big, they may collapse with
the moisture created by the filling.
If it's gonna collapse, it's gonna be disastrous, but let's hope not.
LIAM: Once baked, the teams' choux buns will become the building blocks
for their pieces montees -
a classic patisserie tower that's the ultimate test
of engineering skill and imagination.
Please do not be safe in this challenge.
I want to be a scientist, I want to be a professor,
I want to be intrigued with your creation.
We are not relaxed. We push or we go home today.
BENOIT: Patisserie is a science but it's also an art.
Combine the two together
and you've got a beautiful mad science showpiece. Hopefully.
Are you happy with that, Andy? 15g. Yeah, mate.
ELLIE: After a strong showing yesterday,
Andy and Raf are experimenting with
a choux bun they hope will put them
light years ahead of the competition.
We are doing compressed choux -
that you sort of squash
between two trays.
It's quite a technical choux pastry to get right.
We're trying to push the boundaries here, so...
...you know, if it's mad or just stupid, but we'll give it a go.
Morning, chefs.
Good morning, chefs.
Tell us about your piece montee madness.
We've gone for two electrical coil towers.
Is it going to electrify me?
Hopefully. Tzz!
ELLIE: Determined to power their way to the next round,
their electrical towers will support rings
of compressed choux filled with pistachio mousse
and wrapped in pistachio marzipan,
and choux buns flavoured
with sour cherry and bubble gum.
Did I hear bubble gum?
We've used bubble gum flavouring,
then we've got a sour cherry gel
so we get that old-school, sweet cherry bubble gum flavour.
It's not mad - it's nuts.
OK, lightning bolt is done.
LIAM: Hoping to spark a comeback after a tough first day...
Morning, ladies. Good morning.
Morning.
...are the team from Meraki Baking Studio.
We are bringing Frankenstein back to life.
We'll make a lightning bolt of choux as if, you know,
he's being electrified to life. Yeah, yeah, yeah.
Ugh-ugh-ugh! Yes!
Nicoletta and Georgina will build
the monster's body from green craquelin-covered choux
filled with bourbon cream and miso caramel,
and Frank's tuxedo from tonka bean
and milk chocolate cream
and pear compote eclairs.
Pear and tonka bean. Yes. Really?
Does the pear have enough flavour to balance the tonka bean?
Because tonka bean can overpower everything. Yeah. Yes.
That's where the cinnamon's coming in.
You've got cinnamon as well?
That pear is never going to stand that. It's gonna be too light.
ELLIE: To have any hope of
satisfying Benoit and Cherish's taste buds...
Blitzing mint inside the lime gel.
...not only must the teams produce fillings
with beautifully balanced flavours...
I'm making the pear compote.
A little bit of cinnamon in there
but not too much to be overpowering.
...and smooth, silky textures...
So lumpy.
Oh, I'm just going to smoothen it out.
...but to stand out...
This is fermented mango filling.
...they must innovate.
It's made from fermented mango pickles.
Wait a minute - fermented? Did you hear...? Yes. Fermented mango, yeah.
We lacto-fermented mangoes
for about three and a half weeks.
It still has that sort of sunshine-y mango flavour
but with a big hit of zingy-ness.
LIAM: Margo and Ally's fermented mango eclairs represent
the good in their multiverse-inspired showpiece -
a nougatine tower topped with a portal
to another dimension from where
googly-eyed choux bun monsters emerge,
filled with milk chocolate and sour cream ganache.
Did you guys like science at school?
Yeah, we are a bit of... Geeks - both of us.
You sound like a dream child.
No. Oh, no. I wasn't.
Were you naughty?
Yeah, very. Were you?
You know the kids that don't
come back home straight from school
and never like anything, cry?
Dramatic teenager?
Very. When I got to, like, 14, I was just like,
"All right, it's time to get over myself now."
Ma yank and Dharma are also geeking out with
a showpiece that aims to educate.
We both enjoy a little bit of gin,
so we decided that we will make a gin distillery
and we'll teach people how to make gin out of choux.
They'll add citrus and spice to their choux fillings -
a nod to the botanicals used
to flavour their favourite tipple.
And built from over 40 individual
pieces of nougatine and sugar,
they'll hide chemical reactions
inside their four-piece distillery
to bring it bubbling to life.
CHERISH: Wow! It looks so ambitious.
Bearing in mind that, yesterday,
with your flavour profile, we were not quite in tune.
Yes, chef. Today we are more confident,
because we are safer with the flavours
because we're going a little overboard.
There is a little bit of reason in your madness.
Yes, chef.
LIAM: While Ma yank's opted
to go teetotal with his gin-inspired fillings...
Orange and star anise,
cinnamon, lemon - lots of fresh flavours.
I'm pouring the coffee liqueur inside the coffee pastry cream.
...Annie and Subin have fallen well and truly off the wagon.
Should be fine - not too strong.
As well as giving their coffee cream
and citrus marmalade choux buns
a boozy kick,
they'll make mojito-inspired eclairs
to create a giant exploding lab flask
which they'll build without using
any structural nougatine supports.
Subin, are you married? Yes.
Ah. What does your partner make of all this, then?
He always complain that I work too much.
Have you been a bit of a tricky wife to live with?
Question you need to ask my husband!
OK. What does he do?
He's like scientist.
He do research on cancer.
I've never seen such disdain!
"Ah, like curing cancer or whatever. Rah, rah, rah."
Yeah, I know. Because every time he try to explain, I'm just like...
Chefs, you are halfway through.
As the teams finish their fillings...
Not many people put orange
in their coffee,
so hopefully the judge will like it.
...they must race to prepare
the structural elements they'll need
to build their pieces montees.
Sesame nougatine,
which our choux sits on.
Lovely buns!
MARGO: Oh, they look great. They're so even.
Banging nougatine, mate. Very neat.
And with 12 kilos of nougatine
to knock up for their giant distillery...
Faster!
...Ma yank and Dharma have no time to waste.
We're always too ambitious.
ELLIE: And that's not the only challenge they face.
Too big.
The choux puffed up more than we expected.
I'm really upset.
ANDY: Agh!
Andy and Raf's compressed choux has puffed up, too.
There wasn't enough weight,
so it's pushed the trays up
and it's basically just created a profiterole in a ring.
We'll have to make them again.
Get a push on now. Yeah.
And Nicoletta and Georgina...
Is the green OK?
...also face problems.
The craquelin maybe was a bit thin.
They're good choux but they are not perfect green.
We're just gonna pipe it again
because we want perfection.
Something that we have to do in order to fix
what we did yesterday.
As they race to remake Frank...
Let's push a little bit now.
...Andy, Raf and their compressed choux...
We'll put a hell of a lot of trays on.
...are under pressure.
Right, put a timer on.
Literally, the only thing I haven't put in are
me and Raf to sit on them.
If they don't press, I give up.
The teams have just 90 minutes
to finish their mad science pieces montees.
I am making the eyes that are
going to go on our monster machine-jumping-universe
crazy showpiece.
While most dip and fill their choux ready for assembly...
We need quite a lot of lime gel
so that it's fresh.
...Andy and Raf...
Get a push on now filling.
...are playing catch-up.
We're behind, obviously. We've re-done them choux,
so we've got a lot of work on.
And they're not alone.
Hi, Nicoletta. Hi, Georgina.
I heard you had to redo your choux.
We made a decision to because we wanted a brighter green.
Did that set you back time wise?
A little bit.
Whoa!
All the team have gone mad for science.
Nicoletta and Georgina, they've gone for Frankenstein.
Ooh, I like it. Frankenstein.
Our second batch of choux looks good. Good colour.
They have pear and tonka bean.
It can easily overpower.
And pear is a very delicate fruit to play with.
Andrew and Raf,
they are making a compressed choux with pistachio
and also bubble gum and cherry.
I'm actually intrigued.
Nice, Raf.
Margo and Ally look
a little bit more in control today.
So this is fermented mango filling.
Fermented mango. Hmm, I'm not sure.
Oh, my goodness! They get me excited.
I learned about fermented foods as a kid.
It's a really normal thing
to do in Poland.
I am a pickle queen, yeah!
Ma yank and Dharma -
we are making our own gin, apparently.
LIAM: This is a proper showpiece -
so many components, so many colours.
Very ambitious.
If you guys pull it off, the drinks are on me later on.
I'll make sure it happens.
Annie and Subin.
Their structure, they're taking a risk.
I'm building the base right now.
And is the building the really tricky part?
Yeah, we don't have any... ..nougatine to, like, support it.
Now that the choux is a bit soggy,
you never know if it's going to collapse or not.
Is it going to be standing at the end of it all? Let's hope so.
Calling all mad scientists, you have one hour left.
Chef, fast, faster, faster.
You have to start constructing it.
Almost finished with our nougatine.
I'm just finishing the glazing. Lots to do.
Choux part two.
They've got a nice...
...a nice shape to them,
so I'm just filling these with pistachio mousse.
This is our bourbon whipped cream.
And then Georgina will come after me with miso caramel.
And we'll pipe them all, build it. Go, go, go.
Start constructing, chef.
Stick? Start sticking, yes.
Make sure it's tight so that
the caramel hold, because it's quite soft.
LIAM: The teams are using molten caramel
to glue their pieces montees together...
Since we are building it freehand,
one is sticking and one is looking after the shape.
...and stop them buckling under the weight of their filled choux.
Just need to get it straight
so the tower sustains itself, cos it's free form.
Stay.
Get those DIY skills to good use here.
As the teams' towers of choux
take shape...
I should've been a bricklayer.
...Nicoletta and Georgina...
She's all filled.
...finally get going.
Let's start building Frankie.
Woo-woo!
And with the last of their nougatine finished...
...50, too, are Ma yank and Dharma.
So much to do, I don't know.
But having decided to build
their flask nougatine-free...
Where's the shape going?
...Annie and Subin...
I think we need to slow down.
...are coming unstuck.
The bottom start to collapse because of the weight.
Chefs, you have 30 minutes left.
Half an hour. Run.
I'm just putting the last layer on the first rounds.
We need to go faster than this.
Yeah, I'm going as quickly as I can.
Well done. They look great.
You're doing it so quickly.
I'm going to do one more layer
and then I'm going to finish decoration.
Next - lights.
OK, baby. Lightning bolt.
Go, go, go.
I'm pulling the caramel to make the sugar decoration.
Ah, it's on!
Chef, we need two boxes.
Start constructing, chef.
We are F word.
Stick the lightning bolts on. Yeah.
Decorations.
The book is on the way. This is the face.
I'm constructing the top here.
It's just like a portal.
The light's gonna come through it.
His body's done. Well done, Georgie.
Chefs, you have ten minutes left.
Switch.
Run! Run!
You want me to move it to there?
Yeah, yeah, go, go, go.
I'm ready, Andy, whenever you are.
Behind you. Yeah.
Margo, you're here, behind you.
You're going to the table that's here. BLEEP.
Got it?
Oh, my God! This is not good.
Oh, oh, Su, don't move! Don't move!
It's a bit leaning.
Just trying to fix the shape.
It's widening, which mean it keeps widening.
Chefs, you have one minute left.
OK, just stay there.
Just keep sticking the eye on.
I don't think it's going to help much but...
Oh, no - the nougatine broke.
I don't know what to do.
It's sinking this way.
There. Great.
Just like...there.
That's it! Your time is up!
The experiment is over and the madness is done.
Dude, we actually did it!
Just very disappointed.
I know.
Maybe we should have gone a little smaller.
I can't believe we got that built.
We're like the Year Five project over here.
I'm going to hide away.
It's going to collapse, for sure.
That looks like it's about to fall down any second.
It's a hard shape to go for, that. Yeah.
Oh, my God! I just can't look.
Ugh!
I hate pieces montees!
Five incredible, mad science-inspired pieces montees
made in just five hours.
Ma yank and Dharma, please come forward.
That's the pot
where the mixture is boiling
and going to the condenser.
And then we have a receiving pot here,
where there's another experiment.
Can I ask you to step back...
ELLIE: Oh!
...where we will do it?
LIAM AND ELLIE EXCLAIM
This has got mad!
Oooh!
LAUGHTER
You guys are mad!
It's colourful, it's ingenious and that's what we want.
Having said all that,
the star of the show is the choux bun - they look massive.
Cha-la-la!
You need to refine your work.
Shall we taste?
The profiterole has a flavour
of chocolate with orange and star anise.
Well, it tastes of chocolate and anise, that's for sure.
When you talk about chocolate mousse, I like it very airy.
It's quite heavy.
And because your choux bun is very dry,
everything feels dry.
Next one.
We have cinnamon, cassia
and lemon eclair.
I really, really like the filling.
It was light, it was flavoursome.
Then we've got the same problem -
the choux bun is totally overcooked.
It's a real shame
because flavour combination - I love that.
Thank you. Thank you.
Clearly, we had a little breakdown.
What a shame it collapsed. Mm.
I hope the taste will be explosive.
So, the eclair is mojito flavour,
lime pastry cream,
lime and mint gel.
Because there is so much sugar on your choux bun
the acidity of your filling works very well with it. It's very fresh.
I crave for more filling.
The choux pastry's very thick.
You didn't have any cream in your choux bun?
Nothing!
Let's hope there is cream in the rest.
That one is coffee pastry cream
and orange gel inside.
The choux pastry is very dry. Mm.
I love what's inside, though.
That coffee flavour,
and the orange marmalade finds its place beautifully.
Thank you. Thank you. Thank you.
Bzz!
It's mad science.
You could have potentially had
extra dials, making it
a little bit more bonkers somewhere.
It's a bit plain.
Let's taste.
Inside the compressed choux is pistachio mousseline
and a pistachio marzipan on the outside.
Your compressed choux is quite heavy-handed.
It feels a bit dry.
Saying that, your pistachio marzipan
with the cream,
it take me to the next level.
Second one.
Bubble gum pastry cream and sour cherry gel.
The choux pastry is better than the other one.
After that, yes - the bubble gum.
Hmm.
I wasn't sure.
But with the sour cherry, we've got
a lovely combination of flavour.
It does take me to my childhood -
blowing the big bubble and it just splats on my face!
Gentlemen, thank you very much. Thank you.
Yay!
LIAM: He's alive!
I was with you with your design to begin with -
it was a character which has been
brought back to life out of choux buns.
I was losing my nut on it.
Unfortunately...
Well, it's unfinished.
Let's hope we discover some beautiful flavour
within your choux buns.
The round choux is filled with
a whipped bourbon cream
and a miso caramel.
I think your choux is really well made. It's so airy.
The caramel in the middle has got the right level of saltiness.
Mad? Totally.
Do I like it?
Yes.
So we've got the second one.
Let's hope this one delivers the same way. Yes.
This one is tonka bean and milk chocolate cream and pear compote.
The tonka bean work perfectly with the choux.
What I'm lacking is the pear flavour.
It's a bit weak. OK.
My heart's beating so fast.
Oh, my God!
Today we have made you a machine for jumping between universes.
ANDY: There you go.
Mad scientist.
Ooh! Now we're talking!
Someone first came out
and they're looking back at you.
You're right.
I do find that somebody's watching me.
Good job. Thank you.
Would you please take us through your creation?
The one that is looking at you is
milk chocolate and sour cream ganache and popping candy.
I think that the choux is not well made.
The choux could have been a little bit more airy.
And then the cream - does it excite me?
Not really.
You went a little bit mad with the popping candy - dang-danga-lang!
I'm not a fan.
OK.
The second bun is an eclair
filled with fermented mango mascarpone,
strawberry and lime.
Let's start with the filling.
I loved it.
I love the mango flavour. I like the acidity, the freshness off of it.
The elephant in the room here is
that choux bun. It's cardboardy dry.
Your choux pastry is so tight.
So, good idea here. Execution - it's the choux bun.
It's the star of the show at the end of the day.
Thank you. Thank you, thank you.
LIAM: Based on how they've performed across both challenges,
Benoit and Cherish will now rank the teams...
Well, now it's official - that's crash-landed.
...and those in last place will leave the competition.
But it could have been a very nice showpiece.
I think they were trying to be positive about what happened.
Yesterday, the tasting went well. Also, today, they liked the flavour.
And the coffee and orange - wow, I love that.
So it was kind of, like, frustrating.
It's stunning.
This was nice. Nice surprise for me. Mm.
Bubble gum went down really well.
If we can go through as winners again,
we'd love to do it because that's what we're here for.
From far, it looks good, but when you look near...
It's very ugly, isn't?
But the choux buns were really nice.
Oh, I have to agree with you.
We didn't have a great day yesterday
and I don't know if we've done enough today.
If Frank had been on point,
we might've had a chance. But we'll see.
Interesting design.
I think it's a standing piece montee.
Mm-hm.
Better than yesterday. Yes.
If well enough for us not to go home, I don't know.
LIAM: Cherish and Benoit have made their decision.
The judges thought the team in first place had two great days,
dominating from start to finishing.
Congratulations, Andrew and Raf - you're through to the next round.
Well done, mate. Well done.
ELLIE: Annie and Subin are second.
And in third - Ma yank and Dharma.
Which leaves us with Margo and Ally
and Nicoletta and Georgina.
After much deliberation,
Cherish and Benoit have decided
the team leaving us today are...
...Margo and Ally.
We are so sorry to see you go.
I'm furious you're going!
Well done.
We are quite upset. We probably will go home and have a quiet breakdown
and have a little cry.
But our showpiece, we were very proud of it.
It was nice. And we can kind of feel like we can walk out a little bit
with our heads held high.
I'm utterly shocked. I'm speechless.
What saved you is your flavours.
But that might not be always enough.
We are grateful. Oh, yeah.
I'm really happy! Yay!
Let's go back to practise!
Hey - again.
Week two, another win.
Teacup was brilliant.
You liked that? Love it!
Next week, we'll try and do what we've been doing,
try and improve on it as well.
Hopefully, we can get up to the top again.
Next time...
It is chocolate week.
...the teams create characterful miniatures...
It's quite an ambitious dessert, this one.
Anyone with some common sense probably wouldn't have done it.
...and delve into the past to create spectacular showpieces.
It's cute, isn't it?
Temple looks adorable.
With a place in the final six at stake...
I can't fake my feelings. Sorry.
...who will rise to the occasion...
Run, Annie, run!
...and whose dreams will come crashing down?
BLEEP!
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