Last time on Bake Off: The Professionals...
Oh, my God! The things I could do with that bowl.
...Mauro and Daniel seemed to take everything in their stride.
It tick all the boxes. Well done, chef.
Caroline and Martin were sure-footed.
I can't see where I am going.
And whilst Chantelle and Kasia trod a fine line,
it was Mustapha and Tracy...
In the mould straight away.
...and Naira and Andrea who stumbled.
Agh!
But in the end, the judges allowed everyone...
Congratulations! You are all through.
...to step into the next heat.
Now the teams must reimagine two classic desserts...
They have this strong flavour.
Whoo-hoo-hoo!
...and transform choux into chart-topping showpieces.
And now I'm preparing all this.
Who will have a smash hit?
I just hope this stays up.
And who will hit the wrong note?
Oh! Just want to cry.
We're excited to be here again.
Obviously, last week we thought we'd be gone.
Hopefully, we're going to be on time for everything. Yes!
Criticism always makes you stronger. We're back to fight for it.
We have to really smash it. Hit it. Smash it. Smash it!
That's it. Smash it.
Good morning, chefs.
This challenge is all about reimagination.
The judges would like you to take two classic desserts
and spin them in a way we've never seen them before.
24 of each, beautifully finished.
Today I have chosen my all-time favourite - Mille-feuilles.
Your Mille-feuilles must consist of a puff pastry
and a creamy filling.
The rest is up to your imagination.
Benoit, what would you like the chefs to reimagine?
Let me have a guess.
Um, pavlova.
Boom! How did you know?
I hacked your email, actually.
I want you to take the classic pavlova
and turn it into something I could never have imagined.
You have three and a half hours
to complete this challenge. Your time starts now.
OK, let's go.
Can I just say we all look absolutely banging today?
I think we could be like a new secret service kind of agency.
You and Cherish can be, like, the assassins.
Pretty much. What did you say you represented Singapore for?
Taekwondo. Taekwondo. Yeah.
Was you a black belt? I was a black belt, yes. Cherish!
Oo-cha!
It's so tricky to have pavlova and puff pastry at the same day.
The challenge is it's the first time I make the pavlova.
It's a lot to do and there's never enough time.
You know when you roll up your sleeves
that things are getting serious.
Disaster to start with!
A classic Mille-feuille consists of a puff pastry
and a silky smooth creme patissiere.
I like my puff pastry very flaky and crispy
and it has to be laminated that I can see the different layer.
They want us to get flakiness in three hours and a half.
That's really hard.
I would like them to reinvent the shape, the size.
They can lie it flat, they can stand it up
and introduce a different taste profile for me.
Daniel is focused on the pavlova
and I'm preparing the puff pastry Mille-feuille.
ELLIE: It's crucial the chefs
develop multiple layers of butter and dough
by folding and resting their pastry many times.
Turning 90 degrees
and we're going to do fold number four.
The more layers they create, the lighter the pastry.
I won't need gym after that.
It's just like power resistance, a bit of cardio, as well, isn't it?
While most chefs are making a rough puff...
It's just much quicker.
...two teams are tackling the technically demanding inverted puff.
It's going to be butter outside and the dough inside.
It requires more time but it will be more crunchy.
Very tricky, especially if it's a hot environment -
all the butter will come out.
After coming in the bottom two last week...
God! I'm sweating, man!
...Mustapha and Tracy have a lot to prove.
CHERISH: Good morning, chef. Good morning. Good morning, chefs.
Obviously, I can see that you're doing the Mille-feuille.
Yeah, I'm using inverted puff pastry
because you're going to achieve the flakiness.
Is that risky? It is risky.
How you going to re-invent it?
My presentation - it's going to be a round
because we're going to use this cylinder. I see. OK.
So you're doing a tart, basically, yeah? That's right, yeah.
Is it good enough to take you to the next level?
I hope so.
ELLIE: Mustapha and Tracy's puff pastry ring will be encased
in a thin dark chocolate wrap
housing a mascarpone whipped Chantilly cream,
a strawberry and mint jelly,
complemented with a yuzu cremeux.
Just out of interest, have any of you done any martial arts
in your life? I used to, yeah. What kind of level are we talking?
I had a second dan. OK. Which is after black belt
you go first and second.
So did you know that Cherish used to do taekwondo?
Where is she? Fight! Fight! Fight! Yeah.
It's all going to kick off at the judging table later.
LIAM: Also fighting for their place in the competition
after a poor performance last week are Naira and Andrea.
Hey! So your puff pastry.
What's going on here?
I don't know.
Is that the puff pastry?
Yeah, I'm trying to get it right.
How many turns are you doing for your rough puff?
I'm doing about five turns.
How many have you given so far?
That's the last one.
Five turn in one go. Yeah.
You don't rest in between? Exactly.
So you done that before and it worked?
Yeah, it worked. Wow.
LIAM: Naira and Andrea will fashion
their Mille-feuilles into miniature handbags.
Heart-shaped puff pastry will
sandwich basil-infused white chocolate ganache montee
and passion-fruit pastry creme.
Chocolate handles complete their pared-back design.
Last week, it was difficult for us to deliver everything
so we go for a simple design so we can deliver. Right.
Now I have to ask you. Yeah.
Mustapha and Cherish both do taekwondo.
Just wondered if there's any martial arts skills in this partnership
that I don't know about?
I did! I did karate when I was a kid.
Pretty good. OK, so, so far in the championship
I think maybe you and Mustapha are in the first round
and then I just need to pair off Cherish with someone.
THEY LAUGH
As well as reimagining the classic design...
Cherish is a fashion girl so hopefully she'll like it.
...the judges are also expecting innovative flavours.
I love citrus and yuzu, basically, is very strong.
But hopefully I will get the balance right.
Confident with his,
Mauro has picked a sheep's cheese
traditionally used in Italian desserts.
Why?
There are a lot of pastry chefs
in the south of Italy, they do a dessert called ricotta and pears.
And you put limoncello everywhere?
Everywhere. Because you can. Yeah, because I love it.
Mauro and Daniel's C-shaped pastry design will cradle pears
infused with limoncello syrup,
with a pear compote
and hazelnut praline insert
sat inside a sheep ricotta mousse.
Is it going to be very strong of sheep?
You want to taste it, maybe?
Hmm, it's not as bad as I thought.
COUGHS Yeah.
For a competition I thought you need to try a bit harder. OK.
LIAM: The Landmark are not alone hoping to impress
with their original flavours.
Cocoa husks are the ingredients that we brought from the castle.
It's basically a by-product from the production of the chocolate.
It's not very pleasant to eat on its own
but it has an amazing aroma.
Using chocolate as their main theme,
Chantelle and Kasia will layer
dark chocolate discs
with a cocoa husk mousse
and a glazed cherry gel on top.
They'll deconstruct the traditional layers of pastry
into bite-sized decorative rounds.
We are making some elements
but not the classic Mille-feuille. Reimagined.
ELLIE: Also dramatically refashioning her Mille-feuilles
from the classic is Caroline.
I'm going to turn my Mille-feuilles
into a little jewellery box.
I wanted something that didn't look
nothing like a Mille-feuille.
Caroline and Martin's dainty jewellery box will be encrusted
with caramel nut gems
and filled with a sumptuous
almond and pecan praline,
a fruit compote, and herb mousseline.
So hopefully the taste profile
will be very well-balanced. Yes.
Because basil can be actually quite strong. Yes.
It won't be too much basil. It's an aftertaste.
OK. We shall see.
Chefs, you're halfway through.
I'm going to go and put the kettle on. Any takers?
Just me again, OK.
With one member of the team focusing on Mille-feuilles,
the other chefs face the daunting task of creating
24 innovative pavlovas.
Things are pretty tight,
but I think if we carry on moving
I think we'll get everything done.
Classically, the pavlova -
created for the famous ballerina -
is a soft meringue with some cream
and fruits, strawberry or raspberry.
But we want it to be reimagined - taken somewhere else.
We have a very special fruit from Brazil today.
But the meringue can go wrong, of course.
It brings a little bit of chewiness
in the centre, crispy on the outside.
The meringue has to be cooked perfectly
otherwise it will not hold the shape.
We want our teams to have fun
with the build-up of those beautiful pavlova -
to change it, re-imagine it.
Daniel is preparing now the shells.
ELLIE: To allow time for both desserts to bake
it's vital they get their meringues in the oven as soon as possible.
These look beautiful already.
They're like little sea urchins.
We probably could have gone for
a simpler and quicker design
but we don't want to go for the easy option.
Creating spikey Swiss meringue balls
held together with white chocolate ganache,
Chantelle and Kasia will add
a flavour bomb of pina colada mousse
and a pineapple and chilli gel.
Why do you introduce chilli in there?
Is it going to burn our tongue?
No. You've got the coconut
that's quite sweet,
pineapple as well that's a bit acidic.
And I think just a little hint of chilli really works well with it.
LIAM: While Chantelle and Kasia spice up their pavlova
with a tropical cocktail...
Let's start the party.
...Mauro and Daniel are banking on
a classic with a twist.
The roots are from the classic but with an unusual flavour.
Their French meringue cups will feature a champagne gel
fizzing between a strawberry
and Thai basil mousse
and a honey and mascarpone Chantilly.
Daniel, have you ever done any karate or anything?
Yes, judo when I was a kid.
If we were in some weird world
where I was creating a tournament...
Mm. ..could you fight Cherish?
No, no, no.
I think you're under-selling this.
I think you're a born killer.
An assassin ready to go at any time,
when you're not piping beautifully delicate pink meringues.
I'm piping the feathers for the swan.
Tracy's reimagination of the classic pavlova
takes inspiration from its origins.
Pavlova is about the Australian ballerina.
So the first thing I think about was Swan Lake.
Filled with coconut mousse and caramelised pineapple,
Tracy's pavlova swans will float on
an almond sable biscuit
and be made from
a tried-and-tested meringue recipe.
I tried it before with French meringue
and it worked perfectly
and it cooked in lesser time than Swiss meringue.
French meringue is traditional for a pavlova -
light and airy, it's crisp on the outside
but chewy in the middle.
The body has to bake for an hour and 15 minutes
and then the heads has to bake for half an hour.
But gambling with Swiss meringue are Glenapp Castle and Bisous Bisous.
We've got some baking
so they will come out at different times.
Its softer, denser texture takes longer to cook
and risks becoming dry.
I just feel more confident working with Swiss meringue.
I feel it's more stable.
We're building our pavlova as a stack
so, like, we want it to really hold.
Caroline and Martin will pipe lemon Chantilly cream
and grapefruit jelly
between their Swiss meringue discs,
each sandwiched between
two grapefruit tuiles.
I'm doing a grapefruit tuile
to help our meringue not to go soggy.
ELLIE: Also hoping a fruit will avoid any sticky situations
is Naira and Andrea.
This is a cupuacu.
This is an amazing fruit
from Amazon in Brazil.
It's sweet in the beginning
but has some kick in the end.
Naira and Andrea will pipe
cupuacu cream into meringue cups
topped with red berry compote
and a white chocolate rose.
Cupuacu. Yes.
Spoon out first.
It has this strong flavour... Oh-ho-ho!
...but, obviously... Oh, the smell!
It's almost like a sherry, sake,
lime, pineapple - everything in it.
But this is not gonna be like this.
It's a cream -
lighter and more sweet.
So hopefully you like it.
Chefs, you have one hour left.
Or if you want that reimagined -
get a flipping move on!
Time just flies in this kitchen.
How long your pavlova?
Seven minutes left.
Andrea, they are cooked beautiful.
With meringues coming out of the oven...
You happy with it, Tracy? Yes. Fantastic.
...it's a race to get the pastry
for the Mille-feuilles in.
I need to make 144 because there is
six on each Mille-feuille.
It's the base of the heart-shaped handbag.
I'm going to the oven.
OK. I'm just trying to cut
but I think I've just realised
probably it's not enough for 24.
But Mustapha's not made enough pastry.
I've basically miscalculated the recipe.
I should go with plan B which is
small round instead of big ones.
I'm trying to be calm.
Chefs, you have 30 minutes left.
I'm going to start to do the pavlova. It's a bit of pressure now.
This is the swan.
The meringue's quite brittle.
Some of them are breaking.
I know the judges want perfection.
I'm brushing a white chocolate coating inside the meringue.
After that, I can start filling fillings in it.
This is the pineapple and chilli gel.
I want it to complement the other flavours.
Agh!
The cream is just not whipping.
It's too warm still.
I don't have time for this.
Chefs, you have 15 minutes left.
Make sure you get all those Mille-feuilles out the oven.
All right, puff pastry, be nice.
It's essential puff pastry is light, crisp and flaky.
Five minutes. But if the chefs haven't made it correctly...
No. Too small.
...it risks being dense and flat.
Let's see.
Caramelised.
Ah, it looks like puff pastry.
I'm not happy with the pastry.
For some reason I don't know they shrank.
I'm not happy with the pastry.
Could be more layers.
Why is this oven not BLEEP working?
Just keep an eye on when it's ready.
I need to pipe.
This is the glaze for the ricotta mousse.
I don't think we're gonna have time to glaze.
The lemon liqueur Chantilly, it's just not whipping up,
so it is whipped cream with lemon.
Still not happy with the Mille-feuilles
but hopefully they're going to like the flavours.
How many minutes we've got left?
Chefs, you have five minutes to go.
Ah, it's not staying up.
So I don't have my base and I don't have my handle.
Don't give up. Just keep going.
How's your puff pastry?
I just want to cry.
They all look the same at least, you know.
Ooh!
I had such a vision for this!
Mille-feuille - it's not great.
Oh, I'm putting them the wrong way.
Put some gold leaf -
bit more on that one.
Chefs, time is up.
Oh, my goodness!
It's all I can do.
Here!
What's happened is happened.
Agh!
The chefs' reimagined pavlova and Mille-feuilles now face
the judgment of Benoit and Cherish.
Mustapha and Tracy, please come forward.
Welcome to the judging table.
The pavlova has been well reimagined.
You've embraced the theme of the pavlova with the swan.
They look beautiful.
Now, in the dark contrast of this,
whatever that is, it's not a Mille-feuille. Yeah.
This is not five-star standard that we're looking for.
Could you please take us through the pavlova?
Sable with lime zest and coconut mousse,
mascarpone cream, diced pineapple and a passion fruit gel.
It's very light. I like the flavour combination.
The meringue is a little bit brittle
but because it's mostly cream inside I don't mind.
But I'm in the world of pavlova.
Tracy, you should be very proud of yourself.
Take us through the Mille-feuilles, please.
It's puff pastry in the bottom, yuzu cream
and raspberry, mint and strawberry lime jelly.
I love yuzu but there is far too much,
and you've got a major flaw, and it's the puff pastry.
It's tight. There's no layers.
OK, guys, thank you very much for your hard work, yeah?
This was not supposed to look like a pavlova
and it doesn't. So that I like.
It look like a very spiky ball.
It's true. Spiky balls.
THEY LAUGH
You have pina colada mousse,
passion fruit and coconut ganache
and a pineapple and chilli gel.
I think you just killed me with my palate.
Was too heavy on the chilli,
but I do like the pina colada mousse.
Your meringue is dry -
feels like powder.
But let's hope the Mille-feuille does a better job.
It's chocolate and cocoa husk mousse
and morello cherry gel.
I like the taste of the chocolate mousse
but you're using the puff pastry
as a decoration rather than the hero.
Thank you very much.
The pavlova, very elegantly presented,
though I kind of guess it's a pavlova.
So you've got a wild strawberry with Thai basil,
strawberry compote and wild honey flower.
The meringue could be a little bit drier.
The basil is well-balanced.
I think you've got a little classic here.
Looking at the Mille-feuilles,
it is completely different
from the rest of the competitor.
You nailed it, Chef.
When you tell me about
the sheep ricotta I was, whoa!
Is it going to taste quite a lot of sheep?
Well, boom!
I really like it.
It was creamy and followed up by your pear.
Love it, love it, love it! Thank you, chefs.
Looking at your pavlova, it is actually quite colourful.
We have lime meringue discs
with grapefruit tuile,
grapefruit jelly
with a lemon Chantilly. You've got the wrong meringue to begin with.
What meringue have you used? Swiss meringue? Yeah, Swiss meringue.
Well, it didn't have time to cook.
Plus you've designed something very thin
so with all the moisture you've got in there,
everything has gone to mush.
Is that the jewellery box?
I'm not too sure.
So we have a almond and pecan praline,
mixed berry compote
and basil mousseline cream.
Quite like the basil flavour,
however the puff pastry has not been well cooked.
It's actually quite anaemic.
Supposed to look like a rose
but we didn't have time to put on it.
It was like a eyeball that somebody
has actually stepped on it
and it's actually bleeding quite badly at the moment.
Hang on, hang on. We're going to have to eat this now. Yes?
The flavour is mascarpone
and white chocolate Chantilly,
red berries, cupuacu cream.
It tastes like a pavlova -
it's a bit chewy, it's a bit crunchy.
The cupuacu - it's not very powerful, actually.
I find it a bit...boring.
OK. OK. Mille-feuilles.
I thought this a little handbag?
Unfortunately, the chocolate didn't work.
You've got basil ganache,
and passion fruit creme patissiere.
I like your filling.
That's it. OK.
You saw us fighting with
our slab of puff pastry -
very dense, very tight.
Tomorrow, come back stronger.
Thank you, guys. Thank you.
Might not look as beautiful as we expected,
but the thing is about us we are not quitters.
Mauro and Daniel are just great.
I don't know how they do it. They're so quick.
MAURO: People are just looking for us to do a mistake.
So far, we have been lucky.
Day one complete, the chefs now have a golden hour to prepare for
tomorrow's showpiece challenge.
So today was all about re-imagining. How did our chefs do?
It's been a bit difficult,
especially when it came to the puff pastry.
Yeah, they looked sort of like biscuit, quite a lot of them.
One of Cherish's taekwondo kicks to break through it.
Exactly. Or using a hammer.
But we had some good things as well.
Mauro and Daniel did pretty well.
The Mille-feuille for me was really the star of the show
because they really went to town
to bring totally a new design for it.
And then Mustapha and Tracy - a game of two halves.
Clearly, the meringue - good idea there -
and the rest was just like a...
It was like a car crash - some was with chocolate, some wasn't.
So I'm actually very disappointed with Mustapha.
And then we have...
Naira and Andrea.
Another tricky day at the office for them.
It's not tricky, it's very cha-la-la.
Can you translate? What does that mean?
Cha-la-la just means very bad. Oh, dear.
They had eyeballs and broken hearts.
They have a lot to catch up for tomorrow
if they still want to be in the game.
Welcome back, chefs.
It's showpiece time again, and this one is an absolute banger.
We want you to create
a beautiful showpiece display of modern religieuses.
Two distinct batches, both different in look and flavours.
24 of each, fully integrated in an amazing nougatine structure.
Excuse my ignorance, Benoit, but what is a religieuse?
A religieuse is two filled choux buns,
a little one sitting on the top of a larger one.
Ah, like a little snowman?
Or little nuns. Nuns? Mm-hm. Crikey.
Chef, today's theme is musical icon
so we expect each of your modern religieuse batches
to be a little army of your favourite musical hero.
You had an hour last night to prep and now you have a further four hours
to complete today's challenge. Good luck, and your time starts now.
Let's go.
We make choux a lot - I just hope they're going to like it.
48 big and 48 small
so it's quite a lot.
Let's hope and pray!
This is the first time we set a musical challenge.
They can go pop, they can go rock
or they can go classical.
But I want to be wowed today.
We try to make it a little bit sexy.
Difficulty with this challenge is about the visual.
If we can't recognise what musical icons we're talking about,
we're a bit lost.
No-one is shaped like a choux
so we need to find features that remind people of them.
The choux has to be light, airy, puff up beautifully.
I think it'd be great to tie together the musical icon
and have some flavour to match that in some ways.
It smells delicious now.
Personally, a favourite of mine, Angus Young, AC/DC.
The traditional little cap and the tie.
Now, what flavour will you bring? Smoky chocolate, perhaps?
For me I would really love Lady Gaga
with the poker face.
Morning, chefs.
Morning! Good morning, ladies.
So, musical icon. Tell me all about it.
We're doing Mozart and Andrea Bocelli.
Whup! Because we love classic music.
Yeah. Well, I will struggle to picture Mozart.
We're going to dress it in red
because he used to wear a red coat.
Then for Andrea Bocelli we're going to have the tuxedo.
Hey, Mr Pavarotti used also to wear a tuxedo. Yeah.
So, what's the difference?
Well, just telling you that it's Andrea Bocelli!
ELLIE: Naira and Andrea's choux will be composed
of their favourite flavoured fillings -
pineapple and raspberry creme patissiere
for opera singer Bocelli,
and a coconut creme patissiere
and mango coulis for Mozart.
Delicate discs will support
a nougatine violin,
nodding to their love of the genre.
My husband plays the piano and Niara's children
and husband love classical music.
How old are the kids?
Two and three years old.
Do they like classical music?
Mornings start with classical music.
We like to have our dinner, listen to classic music.
Mine just has Frozen on repeat.
LIAM: Unlike Naira and Andrea's classical theme,
Chantelle and Kasia's musical influence
is a touch more up-to-date.
We are making Freddie Mercury.
Yeah! The next one is Lady Gaga.
Oh!
Do you know that I cook for Lady Gaga before?
Yes. So, no pressure.
And what type of flavours?
We've gone for Italian flavours for Lady Gaga.
OK. Because her family is Italian.
And for Freddie we've gone with flavours from Zanzibar
because that's where he was born and he grew up. So lots of spices.
You're very ambitious. You come up with different ideas.
The question is with you, can you deliver everything you said?
Hopefully, we will. Yes.
Performing in front of a towering guitar structure,
Chantelle and Kasia's spiced Freddie
will be filled with turmeric and honey ganache
and a chocolate and cardamom mousse,
alongside a Poker Face Gaga packed with a zesty lemon
and bergamot curd
and a lime and amaretto cremeux.
I love Lady Gaga
and Freddie Mercury I grew up listening to
because my dad is a huge fan.
And we actually brought a picture today cos he went to Live Aid
and he used to be a photographer
and he actually took a picture.
Oh, is that my man? Yeah.
The only thing we are missing is a rendition
but I tell you what, if you do good today... Yeah?
I might surprise you, yeah. Yes!
Most chefs prepared their choux
in the golden hour to save time.
I'm just assembling the craquelin -
should be on the top of the religieuses.
This is the Andrea Bocelli for the tuxedo.
Looking so beautiful.
But keen to go the extra mile,
Caroline and Martin are doubling theirs up.
We don't like it when things are too easy.
We decided we'd do two different choux pastries,
so we have one chocolate and one plain one,
because we are going to make Stevie Wonder.
Oooh-ho-ho ho-ho ho-ho! Yes!
And Sia.
Sia? Sia, yeah.
That's a good, like, contrast of musical icons. Yeah.
How come you chose Stevie Wonder?
My mum used to play Stevie Wonder songs a lot when I was younger
so I basically grew up listening to him.
It gets you in the groove. Like, you know these ones.
Yeah, yeah, exactly!
Standing onstage
under a giant nougatine treble clef,
choux bun Stevie will be filled with
a Caribbean combo of pineapple compote
and rum creme patissiere.
In contrast, Sia will be filled with
a tahini pastry cream
and a peppercorn and raspberry jam.
There is a lot of thing going on.
You have your pink peppercorn and then you have a tahini.
Is that one ingredient too many?
I wanted something different and... Original?
Yeah, original, because she's so original.
So it match her character, isn't it?
Yes. So I hope you'll like it, too.
OK, I'm baking the first batch of choux.
I think we'll bake... What is it? ..30, 40 minutes?
We want to make sure they're all nice and crispy.
Come on, Stevie.
ELLIE: While most teams bake choux bun pop stars...
I'm passionate about rock.
Thought that everybody else were going to make something like
Amy Winehouse, Lady Gaga, Freddie Mercury and blah blah blah.
So I thought, boring! I do something different.
...Mauro and Daniel are serving up some rock and roll.
Our icons are going to be Elvis Presley and, er, Kiss.
You like Kiss?
Yes, I like it. Tell us all about your choux.
We are trying to give a personality
so Elvis Presley's going to be more soft
and delicate in terms of flavours
so we're gonna have the vanilla custard.
Elvis Presley has just flipped on his grave today.
Soft rock and roll!
Elvis! Come on, mate!
Set in front of a nougatine jailhouse,
Elvis will rock apricot cremeux
with a passion fruit and coriander gel insert
and a vanilla custard and almond praline.
Whilst an explosive combination of chilli chocolate
and popping candy is paired with
a raspberry cremeux
and ginger insert for Kiss.
You're a bit of a rocker. Yeah.
Do you ever go in a mosh pit?
Oh, yeah - doing that banging
and the sweating and it's smelly. Greasy. You're not selling it to me.
Do you like pop music in any way, shape or form?
Not really. Would you ever dance to the Spice Girls?
Have you ever done a Macarena in your life?
A macaroon? Macarena.
It's not all about baking, Mauro!
No, not really. You know the Macarena.
The Macarena? Ah, yes.
You should introduce that into a mosh pit.
Mosh pit - they kill you if you do that.
They would kill you. That's true.
While most of the chefs are rocking a duo of musical heroes...
We chose just one icon.
...Mustapha and Tracy are going solo.
It's Elton John.
So Elton John is very flamboyant.
How you going to input that into your choux?
So, right on we'll have the big wings.
Big wings? Yeah, and then heart-shaped glasses.
Nice.
A pink-winged Rocket Man will be filled
with white peach cremeux
and a lemon saffron gel,
while their salted caramel
and pistachio combo is inspired by
the green outfit Elton wore
on the Hollywood Walk of Fame.
But the idea behind their showpiece
is still a work in progress.
So how many times have you practised this?
No! The reality is this is our practice.
Did you say that you have not practised at all?
No. Unfortunately.
Chefs, you are halfway through.
You have two hours remaining.
See, I wanted to do all of these time calls as iconic song lyrics
but apparently it's very expensive to get the rights,
so just imagine I'm now singing a song by Bon Jovi.
Yes, it's that one. Yes, I am amazing.
Yes, I should do Eurovision. Thank you.
It has been 25 minutes.
I don't understand why they didn't rise.
To wow the judges, the chefs need
perfectly puffed-up choux.
We're going to leave the big ones
in there for like another two minutes. OK.
If their recipe is even slightly off...
I don't think they're going to rise any more than that.
...the buns won't achieve the desired crisp and airy structure.
They look good.
Looks really beautiful, it's rising. Really happy.
It's not working. No? The choux.
It's flat. Is it something you did wrong to the recipe?
I'm not sure.
Maybe too much liquid?
We did choux really a million times, Tracy.
I mean, disaster, at the moment.
Go straight into the bin.
ELLIE: The judges require
48 perfectly baked religieuses.
CRISP, CLEAR TAPPING The sound of a good choux.
That is good.
But for one team, their choux buns
haven't quite risen to the challenge.
Our choux, basically, is flat
and it's not really risen
so if it's not risen
you can't use it and you can't fill it.
I'll do it again.
While Mustapha and Tracy redo their choux...
Let's do the nougatine.
...Cherish and Benoit also expect
an impressive nougatine showpiece.
Stevie and Sia are gonna be on, like, four stages
with the treble clef note.
We're just gonna do the violin now.
Just the violin!
Never worked with nougatine like this.
We don't want the nougatine to set
so it's a bit of a race against time.
Trying to just ease this out.
It's getting hard already. How? How?
I know.
It's not going to work.
I'm going to redo it.
I have a little bit concern with Naira and Andrea.
This is an interpretation. It's not gonna be like perfect.
Naira's never worked with nougatine before so she's learning on the go.
Hope they do well this time.
Yeah, it's make or break today for them. Mm-hm.
Mustapha and Tracy.
I'm worried about this team. They said that
they have not practised before.
It seems that he has been
bish, bash, bosh even before he start.
There's no practice. I'm just trying to use my imagination.
As long as there's a piano in there.
OK, Stevie's on. I'll put Sia on.
Bisous Bisous. Caroline and Martin.
This is the best choux I've seen
so far. Yeah, they look nice.
But I'm a bit concerned with the treble clef.
It looks so thin that it's not going
to stand. It's going to smash.
I just need to finish it, decorate it -
cos right now it looks a bit rough.
Chefs, just like the Spice Girls said,
your two remaining hours have become one.
Ay-ay-ay!
# Two become one... #
Have you ever heard the song? No. No. Someone just told you
to say that? Yep. Yeah. Thought so.
The choux is a lot better than the first one.
If you try to fill them up it would be great.
Now I'm preparing Elvis.
I'm just putting the hair onto our Stevie.
The Andrea Bocellis got the little bow ties.
Just making the outfit for Freddie.
Oh, the yellow one? Yes. We all know the yellow one.
Do you guys go to concerts?
Yes. I mean, the last one I went to was Lady Gaga.
How was that? It was amazing.
Are you one of her Little Monsters?
Yes.
I think they do that. I don't know.
We have to start to build.
LIAM: As the final build gets under way...
The gate of the prison.
...it's the moment of truth for the nougatine.
Honestly, I don't have no idea how to put things together.
Too thin... Our money shot.
...and it will be brittle.
And it broke.
Well, that looks terrible.
All right. That's OK.
Too thick and heavy...
It's not behaving together.
...and it could topple.
I just hope this stays up.
It's leaning a bit more than I would like.
Yeah.
BLEEP!
BLEEP. Can you stick them?
You just carry on with that.
All right. How much time have we got left?
Chefs, you have 15 minutes left.
What you doing?
I'm being the iconic Countdown clock.
Is there anything we can salvage
out of our treble clef?
I heard a little bit of a crash, bang, wallop. Yep.
Have you got time to fix it?
Hopefully. You've got a plan B?
Yep. Perfect.
Can you help me? Yes.
Don't worry about the hair.
It's gonna be time-consuming.
Priorities, priorities.
A little...
It'll just fall over. It's gonna fall over.
Maybe we don't stick it.
Let me help you with this.
Oh, Naira, it fell over.
OK, just keep going, keep going, keep going.
Chefs, you have one minute left.
And the guitar, of course.
Watch your fingers.
Is that gonna fall or is it gonna wobble?
All we can do.
This one is really bad.
Keep fighting, keep fighting.
ELLIE: You have all been truly iconic, but your time is now up.
Please step away from your showpieces.
Our Lady Gaga looks like a nun.
I've got to laugh otherwise I'll cry.
It was so beautiful. Well done.
This is so frustrating. I know.
# The warden threw a party in the county jail... #
Five chart-topping displays of modern religieuses
musical icons, performing on nougatine stages,
composed in just five hours.
LIAM: Mauro and Daniel from Landmark London,
please come forward.
Chefs,
rock and roll.
MUSIC: Jailhouse Rock by Elvis Presley
I really enjoy the fun part of your rock and roll.
The little Elvises work very well for me.
Kiss, yeah, you get it.
Do I want to be in the front row?
Definitely.
Everything that you put on blends in together.
So, Elvis - what have we got inside?
Creme patissiere with almond praline
and on top apricot cremeux
with a coriander and passion fruit gel.
Classical flavours,
but it rocked for me.
And the choux pastry was baked nicely.
Religieuse number two.
Chocolate pastry cream
with crunchy mix of chocolate
with bitter sugar
and a bit of chilli.
You make my tongue go dancing.
It's like pop-pop-pop-pop-pop on my palate.
Love it, love it, love it!
You've done a good job today.
I'm very happy for you. We're happy, too.
MUSIC: Superstition by Stevie Wonder
It's a shame that your showpiece has collapsed.
I was seeing you building it,
I was like, it's too thin. Mm-hm.
But the positive -
your religieuses are looking fantastic.
I love them to bits.
The little Sia -
I'm in the zone, they are kept very typical.
And then the little Stevies,
you've done a great amount of work.
Sia is filled with a pink peppercorn
and raspberry jam
and a tahini pastry cream.
For me the choux pastry is baked nicely.
First thing you taste is the tahini creme patissiere
and then raspberry comes and sings along.
The peppercorns give a little spiciness to it
and it is absolutely beautiful.
So Stevie's filled with
pineapple jam with fresh ginger and lime
and a dark rum creme patissiere.
The rum's actually quite intriguing.
The only thing is that I have not had enough of your jam.
OK. OK. Well, thank you very much. See you later. Thank you. Thank you.
We did good.
I know!
MUSIC: I'm On The Edge Of Glory by Lady Gaga
When we first started to assemble, it all fell apart.
Ah, we've been around this block several times.
It's about the ability to complete what you have in mind.
Anyway, Freddie Mercury will be a bit disappointed.
His moustache is sitting on his forehead.
Do I know that there's Lady Gaga here? Yes.
Because it's actually quite an iconic look.
But it's not quite there.
You have a bergamot and lemon curd
and amaretto and lime cremeux.
The choux pastry hasn't risen enough.
It make it very dense and very dry.
I like the amaretto. OK, next one.
Turmeric spice whipped ganache,
the bottom - chocolate with cardamom.
I really, really like the turmeric together with
the chocolate and the cardamom. I think it's beautiful.
OK, thank you very much. Thank you.
MUSIC: I'm Still Standing by Elton John
Unfortunately, we haven't got the hats and the wings should be stuck.
Elton John is ever so colourful.
He's very flamboyant.
But I'm not too sure they take me to the Elton John world.
On the positive side, you've got a showpiece.
It is not neat. It is missing a lot.
The orange one is peach cremeux
and the lemon saffron gel.
The choux bun itself is cooked correctly.
The compote, very, very powerful saffron flavour
combined with extreme acidity. It's a shock for the senses.
Could you please take us through your second Elton?
Pistachio mousseline and the top is salted caramel.
The salted caramel overtake your pistachio,
and it is not a marriage in heaven.
So, all in all, it's an OK choux, nothing more.
Yeah. Thank you. Thank you very much for your hard work. Thank you.
Thank you. Thank you, chefs.
MUSIC: Eine Kleine Nachtmusik by Wolfgang Amadeus Mozart
It's supposed to be a violin,
but it breaks. I see. OK.
So I actually tell that is Mozart?
I didn't think so.
And looking at the black - he might be James Bond.
Mozart is a mango coulis and coconut creme patissiere.
You have to start with the positive.
You've got the crunchy on the top,
but the mango is not giving you enough.
So it's not overly exciting. OK, next one.
The top raspberry creme patissiere.
And the bottom - pineapple creme patissiere.
I really enjoyed the pineapple,
but the raspberry is boring, boring, boring. OK.
What you've got here is not bad,
but in the competition this is perhaps not showing enough. OK. OK.
We can only thank you for your hard work.
Thank you.
That's fair.
Ah, yeah, definitely.
LIAM: Based on both challenges, the judges will now rank the teams,
and those in last place will be leaving the competition.
It's a lot of element that they're supposed to put on
the showpiece that is not there.
If they give us another chance, we need to kind of
scale back a little bit
but I think, at the minute, it's a big if.
On the positive side, the choux pastry was baked.
Expectation is pretty high, but it has to be.
It's the professionals.
But it's not the end until they say it's the end.
A bit worried about this team
because they've never finished.
If we're lucky to go through next one,
I think we have to really come up with a plan.
We have to learn from this.
No worries. It's good, all good, all good.
Um, it's... Yeah, it's a bit tough today.
ELLIE: Benoit and Cherish have made their decision.
The judges thought the team in first place truly bossed it this week,
winning both challenges convincingly.
Congratulations, Mauro and Daniel from The Landmark London.
You are through to the next round.
In second place were Bisous Bisous' Caroline and Martin,
with Chantelle and Kasia from Glenapp Castle in third.
Wow,
Which leaves us with Naira and Andrea
and Mustapha and Tracy.
After much deliberation,
Benoit and Cherish have decided that
the team going home tonight will be...
...Naira and Andrea.
We are so sorry to say goodbye.
But to everyone else, congratulations
and we'll see you next week.
INDISTINCT WHISPER
We are very proud of ourselves
and we are very grateful.
I'm going to start to cry.
I did because my children, just to show them an example
that even if you're afraid, go for it.
Lovely ladies from Brazil.
Ah, we're going to miss you.
The bottom team were very close.
Unfortunately, Naira and Andrea didn't do enough.
You've been so much fun, you have such a lovely energy.
We can see that they have enjoyed themselves
because they are always smiling.
Hopefully, they have learned a lot from the competition.
It's like an intensive, special, VIP class just for us!
Bravo, Mauro. Thank you very much.
Landmark London again have proven themselves this week.
So far, they are the team to watch.
Congratulations.
Thank you so much.
You see Daniel is very happy.
You see - I'm very happy.
Thank you. You did well. You deserved it.
It was nice feeling but the pressure now is on.
Congratulations. Thank you. You, too.
Second place again!
I'm so happy that we have another chance
and next week we will come first place.
It's happening. Yep.
Next time...
Go, go, go, go, go!
...with a place in the final six in their sights...
Run-run-run-run-run!
...the teams create some miniature chocolate delights...
If it tastes as good as it looks I think we are here for a treat.
...and go wild with safari showpieces.
How are you today?
TALKING CAKE: How are you today?
Oh, I love it!
Who will lead the way?
No pressure.
Go-go-go-go-go!
And who will leave the pack?
Wait. Hang on.
Once again, it's BLEEP broken.
If you have what it takes to impress Cherish and Benoit,
apply for the next series of Bake Off: The Professionals at...
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