1 00:00:02,120 --> 00:00:04,015 Last time on Bake Off: The Professionals... 2 00:00:04,040 --> 00:00:06,735 Oh, my God! The things I could do with that bowl. 3 00:00:06,760 --> 00:00:09,655 ...Mauro and Daniel seemed to take everything in their stride. 4 00:00:09,680 --> 00:00:12,015 It tick all the boxes. Well done, chef. 5 00:00:12,040 --> 00:00:13,975 Caroline and Martin were sure-footed. 6 00:00:14,000 --> 00:00:15,535 I can't see where I am going. 7 00:00:15,560 --> 00:00:18,615 And whilst Chantelle and Kasia trod a fine line, 8 00:00:18,640 --> 00:00:20,215 it was Mustapha and Tracy... 9 00:00:20,240 --> 00:00:22,215 In the mould straight away. 10 00:00:22,240 --> 00:00:24,535 ...and Naira and Andrea who stumbled. 11 00:00:24,560 --> 00:00:25,615 Agh! 12 00:00:25,640 --> 00:00:27,975 But in the end, the judges allowed everyone... 13 00:00:28,000 --> 00:00:30,295 Congratulations! You are all through. 14 00:00:30,320 --> 00:00:32,095 ...to step into the next heat. 15 00:00:33,200 --> 00:00:36,815 Now the teams must reimagine two classic desserts... 16 00:00:36,840 --> 00:00:38,655 They have this strong flavour. 17 00:00:38,680 --> 00:00:39,815 Whoo-hoo-hoo! 18 00:00:39,840 --> 00:00:43,095 ...and transform choux into chart-topping showpieces. 19 00:00:43,120 --> 00:00:44,575 And now I'm preparing all this. 20 00:00:44,600 --> 00:00:46,015 Who will have a smash hit? 21 00:00:46,040 --> 00:00:47,935 I just hope this stays up. 22 00:00:47,960 --> 00:00:49,855 And who will hit the wrong note? 23 00:00:52,640 --> 00:00:54,895 Oh! Just want to cry. 24 00:01:03,280 --> 00:01:04,855 We're excited to be here again. 25 00:01:04,880 --> 00:01:07,335 Obviously, last week we thought we'd be gone. 26 00:01:07,360 --> 00:01:10,095 Hopefully, we're going to be on time for everything. Yes! 27 00:01:10,120 --> 00:01:13,815 Criticism always makes you stronger. We're back to fight for it. 28 00:01:13,840 --> 00:01:17,615 We have to really smash it. Hit it. Smash it. Smash it! 29 00:01:17,640 --> 00:01:19,055 That's it. Smash it. 30 00:01:26,680 --> 00:01:27,735 Good morning, chefs. 31 00:01:27,760 --> 00:01:30,255 This challenge is all about reimagination. 32 00:01:30,280 --> 00:01:33,015 The judges would like you to take two classic desserts 33 00:01:33,040 --> 00:01:35,735 and spin them in a way we've never seen them before. 34 00:01:35,760 --> 00:01:37,735 24 of each, beautifully finished. 35 00:01:37,760 --> 00:01:42,135 Today I have chosen my all-time favourite - Mille-feuilles. 36 00:01:42,160 --> 00:01:45,535 Your Mille-feuilles must consist of a puff pastry 37 00:01:45,560 --> 00:01:47,215 and a creamy filling. 38 00:01:47,240 --> 00:01:49,975 The rest is up to your imagination. 39 00:01:50,000 --> 00:01:52,775 Benoit, what would you like the chefs to reimagine? 40 00:01:52,800 --> 00:01:54,015 Let me have a guess. 41 00:01:54,040 --> 00:01:55,415 Um, pavlova. 42 00:01:55,440 --> 00:01:56,855 Boom! How did you know? 43 00:01:56,880 --> 00:01:59,455 I hacked your email, actually. 44 00:01:59,480 --> 00:02:02,135 I want you to take the classic pavlova 45 00:02:02,160 --> 00:02:05,255 and turn it into something I could never have imagined. 46 00:02:05,280 --> 00:02:07,255 You have three and a half hours 47 00:02:07,280 --> 00:02:10,055 to complete this challenge. Your time starts now. 48 00:02:10,080 --> 00:02:12,375 OK, let's go. 49 00:02:12,400 --> 00:02:15,055 Can I just say we all look absolutely banging today? 50 00:02:15,080 --> 00:02:18,455 I think we could be like a new secret service kind of agency. 51 00:02:18,480 --> 00:02:20,815 You and Cherish can be, like, the assassins. 52 00:02:20,840 --> 00:02:23,135 Pretty much. What did you say you represented Singapore for? 53 00:02:23,160 --> 00:02:24,895 Taekwondo. Taekwondo. Yeah. 54 00:02:24,920 --> 00:02:28,015 Was you a black belt? I was a black belt, yes. Cherish! 55 00:02:28,040 --> 00:02:29,295 Oo-cha! 56 00:02:31,400 --> 00:02:34,975 It's so tricky to have pavlova and puff pastry at the same day. 57 00:02:35,000 --> 00:02:38,295 The challenge is it's the first time I make the pavlova. 58 00:02:38,320 --> 00:02:41,255 It's a lot to do and there's never enough time. 59 00:02:41,280 --> 00:02:42,815 You know when you roll up your sleeves 60 00:02:42,840 --> 00:02:44,295 that things are getting serious. 61 00:02:47,400 --> 00:02:49,015 Disaster to start with! 62 00:02:49,040 --> 00:02:52,855 A classic Mille-feuille consists of a puff pastry 63 00:02:52,880 --> 00:02:55,615 and a silky smooth creme patissiere. 64 00:02:55,640 --> 00:02:58,975 I like my puff pastry very flaky and crispy 65 00:02:59,000 --> 00:03:03,695 and it has to be laminated that I can see the different layer. 66 00:03:03,720 --> 00:03:06,935 They want us to get flakiness in three hours and a half. 67 00:03:06,960 --> 00:03:08,335 That's really hard. 68 00:03:08,360 --> 00:03:12,895 I would like them to reinvent the shape, the size. 69 00:03:12,920 --> 00:03:15,455 They can lie it flat, they can stand it up 70 00:03:15,480 --> 00:03:17,975 and introduce a different taste profile for me. 71 00:03:20,600 --> 00:03:22,575 Daniel is focused on the pavlova 72 00:03:22,600 --> 00:03:25,975 and I'm preparing the puff pastry Mille-feuille. 73 00:03:26,000 --> 00:03:27,455 ELLIE: It's crucial the chefs 74 00:03:27,480 --> 00:03:29,815 develop multiple layers of butter and dough 75 00:03:29,840 --> 00:03:32,935 by folding and resting their pastry many times. 76 00:03:32,960 --> 00:03:34,575 Turning 90 degrees 77 00:03:34,600 --> 00:03:37,295 and we're going to do fold number four. 78 00:03:37,320 --> 00:03:40,415 The more layers they create, the lighter the pastry. 79 00:03:40,440 --> 00:03:42,215 I won't need gym after that. 80 00:03:42,240 --> 00:03:44,855 It's just like power resistance, a bit of cardio, as well, isn't it? 81 00:03:46,000 --> 00:03:48,295 While most chefs are making a rough puff... 82 00:03:48,320 --> 00:03:49,415 It's just much quicker. 83 00:03:49,440 --> 00:03:53,135 ...two teams are tackling the technically demanding inverted puff. 84 00:03:53,160 --> 00:03:57,175 It's going to be butter outside and the dough inside. 85 00:03:57,200 --> 00:04:00,415 It requires more time but it will be more crunchy. 86 00:04:00,440 --> 00:04:02,735 Very tricky, especially if it's a hot environment - 87 00:04:02,760 --> 00:04:04,775 all the butter will come out. 88 00:04:04,800 --> 00:04:07,135 After coming in the bottom two last week... 89 00:04:07,160 --> 00:04:08,415 God! I'm sweating, man! 90 00:04:08,440 --> 00:04:11,055 ...Mustapha and Tracy have a lot to prove. 91 00:04:11,080 --> 00:04:14,215 CHERISH: Good morning, chef. Good morning. Good morning, chefs. 92 00:04:14,240 --> 00:04:16,655 Obviously, I can see that you're doing the Mille-feuille. 93 00:04:16,680 --> 00:04:18,975 Yeah, I'm using inverted puff pastry 94 00:04:19,000 --> 00:04:21,295 because you're going to achieve the flakiness. 95 00:04:21,320 --> 00:04:22,655 Is that risky? It is risky. 96 00:04:22,680 --> 00:04:25,255 How you going to re-invent it? 97 00:04:25,280 --> 00:04:27,095 My presentation - it's going to be a round 98 00:04:27,120 --> 00:04:29,455 because we're going to use this cylinder. I see. OK. 99 00:04:29,480 --> 00:04:32,055 So you're doing a tart, basically, yeah? That's right, yeah. 100 00:04:32,080 --> 00:04:34,055 Is it good enough to take you to the next level? 101 00:04:34,080 --> 00:04:35,415 I hope so. 102 00:04:36,480 --> 00:04:39,215 ELLIE: Mustapha and Tracy's puff pastry ring will be encased 103 00:04:39,240 --> 00:04:40,655 in a thin dark chocolate wrap 104 00:04:40,680 --> 00:04:43,095 housing a mascarpone whipped Chantilly cream, 105 00:04:43,120 --> 00:04:44,415 a strawberry and mint jelly, 106 00:04:44,440 --> 00:04:47,495 complemented with a yuzu cremeux. 107 00:04:47,520 --> 00:04:49,935 Just out of interest, have any of you done any martial arts 108 00:04:49,960 --> 00:04:52,575 in your life? I used to, yeah. What kind of level are we talking? 109 00:04:52,600 --> 00:04:54,895 I had a second dan. OK. Which is after black belt 110 00:04:54,920 --> 00:04:55,975 you go first and second. 111 00:04:56,000 --> 00:04:58,655 So did you know that Cherish used to do taekwondo? 112 00:04:58,680 --> 00:05:01,855 Where is she? Fight! Fight! Fight! Yeah. 113 00:05:01,880 --> 00:05:05,295 It's all going to kick off at the judging table later. 114 00:05:05,320 --> 00:05:07,935 LIAM: Also fighting for their place in the competition 115 00:05:07,960 --> 00:05:11,175 after a poor performance last week are Naira and Andrea. 116 00:05:11,200 --> 00:05:12,455 Hey! So your puff pastry. 117 00:05:12,480 --> 00:05:13,615 What's going on here? 118 00:05:13,640 --> 00:05:14,695 I don't know. 119 00:05:14,720 --> 00:05:15,735 Is that the puff pastry? 120 00:05:15,760 --> 00:05:18,015 Yeah, I'm trying to get it right. 121 00:05:19,120 --> 00:05:21,415 How many turns are you doing for your rough puff? 122 00:05:21,440 --> 00:05:22,695 I'm doing about five turns. 123 00:05:22,720 --> 00:05:24,255 How many have you given so far? 124 00:05:24,280 --> 00:05:25,575 That's the last one. 125 00:05:25,600 --> 00:05:26,695 Five turn in one go. Yeah. 126 00:05:26,720 --> 00:05:28,335 You don't rest in between? Exactly. 127 00:05:28,360 --> 00:05:29,855 So you done that before and it worked? 128 00:05:29,880 --> 00:05:32,135 Yeah, it worked. Wow. 129 00:05:32,160 --> 00:05:33,695 LIAM: Naira and Andrea will fashion 130 00:05:33,720 --> 00:05:36,015 their Mille-feuilles into miniature handbags. 131 00:05:36,040 --> 00:05:37,695 Heart-shaped puff pastry will 132 00:05:37,720 --> 00:05:40,495 sandwich basil-infused white chocolate ganache montee 133 00:05:40,520 --> 00:05:42,295 and passion-fruit pastry creme. 134 00:05:42,320 --> 00:05:45,055 Chocolate handles complete their pared-back design. 135 00:05:45,080 --> 00:05:47,575 Last week, it was difficult for us to deliver everything 136 00:05:47,600 --> 00:05:51,255 so we go for a simple design so we can deliver. Right. 137 00:05:51,280 --> 00:05:52,895 Now I have to ask you. Yeah. 138 00:05:52,920 --> 00:05:55,415 Mustapha and Cherish both do taekwondo. 139 00:05:55,440 --> 00:05:58,815 Just wondered if there's any martial arts skills in this partnership 140 00:05:58,840 --> 00:06:00,175 that I don't know about? 141 00:06:00,200 --> 00:06:03,415 I did! I did karate when I was a kid. 142 00:06:03,440 --> 00:06:06,455 Pretty good. OK, so, so far in the championship 143 00:06:06,480 --> 00:06:09,135 I think maybe you and Mustapha are in the first round 144 00:06:09,160 --> 00:06:11,615 and then I just need to pair off Cherish with someone. 145 00:06:11,640 --> 00:06:13,055 THEY LAUGH 146 00:06:13,080 --> 00:06:15,495 As well as reimagining the classic design... 147 00:06:15,520 --> 00:06:18,615 Cherish is a fashion girl so hopefully she'll like it. 148 00:06:18,640 --> 00:06:21,295 ...the judges are also expecting innovative flavours. 149 00:06:21,320 --> 00:06:24,335 I love citrus and yuzu, basically, is very strong. 150 00:06:24,360 --> 00:06:26,655 But hopefully I will get the balance right. 151 00:06:26,680 --> 00:06:27,735 Confident with his, 152 00:06:27,760 --> 00:06:29,175 Mauro has picked a sheep's cheese 153 00:06:29,200 --> 00:06:31,455 traditionally used in Italian desserts. 154 00:06:37,200 --> 00:06:38,335 Why? 155 00:06:38,360 --> 00:06:39,655 There are a lot of pastry chefs 156 00:06:39,680 --> 00:06:42,895 in the south of Italy, they do a dessert called ricotta and pears. 157 00:06:42,920 --> 00:06:44,815 And you put limoncello everywhere? 158 00:06:44,840 --> 00:06:47,215 Everywhere. Because you can. Yeah, because I love it. 159 00:06:48,280 --> 00:06:51,655 Mauro and Daniel's C-shaped pastry design will cradle pears 160 00:06:51,680 --> 00:06:53,255 infused with limoncello syrup, 161 00:06:53,280 --> 00:06:54,495 with a pear compote 162 00:06:54,520 --> 00:06:56,095 and hazelnut praline insert 163 00:06:56,120 --> 00:06:58,935 sat inside a sheep ricotta mousse. 164 00:06:58,960 --> 00:07:01,255 Is it going to be very strong of sheep? 165 00:07:01,280 --> 00:07:02,575 You want to taste it, maybe? 166 00:07:07,360 --> 00:07:09,655 Hmm, it's not as bad as I thought. 167 00:07:09,680 --> 00:07:10,775 COUGHS Yeah. 168 00:07:10,800 --> 00:07:14,735 For a competition I thought you need to try a bit harder. OK. 169 00:07:14,760 --> 00:07:17,695 LIAM: The Landmark are not alone hoping to impress 170 00:07:17,720 --> 00:07:19,175 with their original flavours. 171 00:07:19,200 --> 00:07:22,255 Cocoa husks are the ingredients that we brought from the castle. 172 00:07:22,280 --> 00:07:25,975 It's basically a by-product from the production of the chocolate. 173 00:07:26,000 --> 00:07:27,935 It's not very pleasant to eat on its own 174 00:07:27,960 --> 00:07:30,415 but it has an amazing aroma. 175 00:07:30,440 --> 00:07:32,295 Using chocolate as their main theme, 176 00:07:32,320 --> 00:07:33,655 Chantelle and Kasia will layer 177 00:07:33,680 --> 00:07:34,815 dark chocolate discs 178 00:07:34,840 --> 00:07:36,055 with a cocoa husk mousse 179 00:07:36,080 --> 00:07:38,375 and a glazed cherry gel on top. 180 00:07:38,400 --> 00:07:41,095 They'll deconstruct the traditional layers of pastry 181 00:07:41,120 --> 00:07:43,135 into bite-sized decorative rounds. 182 00:07:43,160 --> 00:07:44,775 We are making some elements 183 00:07:44,800 --> 00:07:47,895 but not the classic Mille-feuille. Reimagined. 184 00:07:49,400 --> 00:07:52,095 ELLIE: Also dramatically refashioning her Mille-feuilles 185 00:07:52,120 --> 00:07:53,735 from the classic is Caroline. 186 00:07:53,760 --> 00:07:55,655 I'm going to turn my Mille-feuilles 187 00:07:55,680 --> 00:07:57,295 into a little jewellery box. 188 00:07:57,320 --> 00:07:59,615 I wanted something that didn't look 189 00:07:59,640 --> 00:08:01,215 nothing like a Mille-feuille. 190 00:08:02,360 --> 00:08:05,575 Caroline and Martin's dainty jewellery box will be encrusted 191 00:08:05,600 --> 00:08:06,895 with caramel nut gems 192 00:08:06,920 --> 00:08:08,575 and filled with a sumptuous 193 00:08:08,600 --> 00:08:09,975 almond and pecan praline, 194 00:08:10,000 --> 00:08:12,775 a fruit compote, and herb mousseline. 195 00:08:12,800 --> 00:08:14,535 So hopefully the taste profile 196 00:08:14,560 --> 00:08:16,095 will be very well-balanced. Yes. 197 00:08:16,120 --> 00:08:18,455 Because basil can be actually quite strong. Yes. 198 00:08:18,480 --> 00:08:21,095 It won't be too much basil. It's an aftertaste. 199 00:08:21,120 --> 00:08:22,695 OK. We shall see. 200 00:08:24,680 --> 00:08:26,975 Chefs, you're halfway through. 201 00:08:27,000 --> 00:08:29,575 I'm going to go and put the kettle on. Any takers? 202 00:08:30,840 --> 00:08:32,695 Just me again, OK. 203 00:08:32,720 --> 00:08:35,455 With one member of the team focusing on Mille-feuilles, 204 00:08:35,480 --> 00:08:38,455 the other chefs face the daunting task of creating 205 00:08:38,480 --> 00:08:41,015 24 innovative pavlovas. 206 00:08:41,040 --> 00:08:42,255 Things are pretty tight, 207 00:08:42,280 --> 00:08:43,975 but I think if we carry on moving 208 00:08:44,000 --> 00:08:45,895 I think we'll get everything done. 209 00:08:45,920 --> 00:08:48,175 Classically, the pavlova - 210 00:08:48,200 --> 00:08:50,455 created for the famous ballerina - 211 00:08:50,480 --> 00:08:52,935 is a soft meringue with some cream 212 00:08:52,960 --> 00:08:56,175 and fruits, strawberry or raspberry. 213 00:08:56,200 --> 00:08:59,775 But we want it to be reimagined - taken somewhere else. 214 00:08:59,800 --> 00:09:02,935 We have a very special fruit from Brazil today. 215 00:09:02,960 --> 00:09:04,775 But the meringue can go wrong, of course. 216 00:09:04,800 --> 00:09:06,415 It brings a little bit of chewiness 217 00:09:06,440 --> 00:09:08,895 in the centre, crispy on the outside. 218 00:09:08,920 --> 00:09:11,255 The meringue has to be cooked perfectly 219 00:09:11,280 --> 00:09:13,575 otherwise it will not hold the shape. 220 00:09:13,600 --> 00:09:14,895 We want our teams to have fun 221 00:09:14,920 --> 00:09:17,455 with the build-up of those beautiful pavlova - 222 00:09:17,480 --> 00:09:19,695 to change it, re-imagine it. 223 00:09:21,120 --> 00:09:23,535 Daniel is preparing now the shells. 224 00:09:23,560 --> 00:09:25,895 ELLIE: To allow time for both desserts to bake 225 00:09:25,920 --> 00:09:29,295 it's vital they get their meringues in the oven as soon as possible. 226 00:09:29,320 --> 00:09:31,735 These look beautiful already. 227 00:09:31,760 --> 00:09:33,655 They're like little sea urchins. 228 00:09:33,680 --> 00:09:35,135 We probably could have gone for 229 00:09:35,160 --> 00:09:36,615 a simpler and quicker design 230 00:09:36,640 --> 00:09:38,615 but we don't want to go for the easy option. 231 00:09:38,640 --> 00:09:40,695 Creating spikey Swiss meringue balls 232 00:09:40,720 --> 00:09:43,015 held together with white chocolate ganache, 233 00:09:43,040 --> 00:09:44,135 Chantelle and Kasia will add 234 00:09:44,160 --> 00:09:46,135 a flavour bomb of pina colada mousse 235 00:09:46,160 --> 00:09:48,175 and a pineapple and chilli gel. 236 00:09:48,200 --> 00:09:50,175 Why do you introduce chilli in there? 237 00:09:50,200 --> 00:09:52,215 Is it going to burn our tongue? 238 00:09:52,240 --> 00:09:53,535 No. You've got the coconut 239 00:09:53,560 --> 00:09:54,895 that's quite sweet, 240 00:09:54,920 --> 00:09:56,735 pineapple as well that's a bit acidic. 241 00:09:56,760 --> 00:10:00,495 And I think just a little hint of chilli really works well with it. 242 00:10:00,520 --> 00:10:03,295 LIAM: While Chantelle and Kasia spice up their pavlova 243 00:10:03,320 --> 00:10:05,095 with a tropical cocktail... 244 00:10:05,120 --> 00:10:06,375 Let's start the party. 245 00:10:06,400 --> 00:10:08,655 ...Mauro and Daniel are banking on 246 00:10:08,680 --> 00:10:10,055 a classic with a twist. 247 00:10:15,520 --> 00:10:18,575 The roots are from the classic but with an unusual flavour. 248 00:10:18,600 --> 00:10:22,295 Their French meringue cups will feature a champagne gel 249 00:10:22,320 --> 00:10:23,615 fizzing between a strawberry 250 00:10:23,640 --> 00:10:24,655 and Thai basil mousse 251 00:10:24,680 --> 00:10:27,055 and a honey and mascarpone Chantilly. 252 00:10:27,080 --> 00:10:29,415 Daniel, have you ever done any karate or anything? 253 00:10:29,440 --> 00:10:31,855 Yes, judo when I was a kid. 254 00:10:31,880 --> 00:10:33,455 If we were in some weird world 255 00:10:33,480 --> 00:10:35,775 where I was creating a tournament... 256 00:10:35,800 --> 00:10:37,375 Mm. ..could you fight Cherish? 257 00:10:37,400 --> 00:10:38,415 No, no, no. 258 00:10:38,440 --> 00:10:40,095 I think you're under-selling this. 259 00:10:40,120 --> 00:10:42,055 I think you're a born killer. 260 00:10:42,080 --> 00:10:44,655 An assassin ready to go at any time, 261 00:10:44,680 --> 00:10:47,935 when you're not piping beautifully delicate pink meringues. 262 00:10:49,320 --> 00:10:52,495 I'm piping the feathers for the swan. 263 00:10:52,520 --> 00:10:55,175 Tracy's reimagination of the classic pavlova 264 00:10:55,200 --> 00:10:57,495 takes inspiration from its origins. 265 00:10:57,520 --> 00:11:00,455 Pavlova is about the Australian ballerina. 266 00:11:00,480 --> 00:11:04,015 So the first thing I think about was Swan Lake. 267 00:11:04,040 --> 00:11:06,735 Filled with coconut mousse and caramelised pineapple, 268 00:11:06,760 --> 00:11:09,015 Tracy's pavlova swans will float on 269 00:11:09,040 --> 00:11:10,575 an almond sable biscuit 270 00:11:10,600 --> 00:11:11,735 and be made from 271 00:11:11,760 --> 00:11:13,455 a tried-and-tested meringue recipe. 272 00:11:13,480 --> 00:11:15,775 I tried it before with French meringue 273 00:11:15,800 --> 00:11:17,255 and it worked perfectly 274 00:11:17,280 --> 00:11:20,255 and it cooked in lesser time than Swiss meringue. 275 00:11:21,360 --> 00:11:23,695 French meringue is traditional for a pavlova - 276 00:11:23,720 --> 00:11:26,015 light and airy, it's crisp on the outside 277 00:11:26,040 --> 00:11:27,055 but chewy in the middle. 278 00:11:27,080 --> 00:11:30,055 The body has to bake for an hour and 15 minutes 279 00:11:30,080 --> 00:11:33,215 and then the heads has to bake for half an hour. 280 00:11:33,240 --> 00:11:36,695 But gambling with Swiss meringue are Glenapp Castle and Bisous Bisous. 281 00:11:36,720 --> 00:11:37,975 We've got some baking 282 00:11:38,000 --> 00:11:39,815 so they will come out at different times. 283 00:11:39,840 --> 00:11:42,575 Its softer, denser texture takes longer to cook 284 00:11:42,600 --> 00:11:43,855 and risks becoming dry. 285 00:11:43,880 --> 00:11:46,695 I just feel more confident working with Swiss meringue. 286 00:11:46,720 --> 00:11:48,495 I feel it's more stable. 287 00:11:48,520 --> 00:11:50,815 We're building our pavlova as a stack 288 00:11:50,840 --> 00:11:53,175 so, like, we want it to really hold. 289 00:11:53,200 --> 00:11:55,695 Caroline and Martin will pipe lemon Chantilly cream 290 00:11:55,720 --> 00:11:56,815 and grapefruit jelly 291 00:11:56,840 --> 00:11:58,735 between their Swiss meringue discs, 292 00:11:58,760 --> 00:12:00,255 each sandwiched between 293 00:12:00,280 --> 00:12:01,775 two grapefruit tuiles. 294 00:12:01,800 --> 00:12:03,095 I'm doing a grapefruit tuile 295 00:12:03,120 --> 00:12:06,375 to help our meringue not to go soggy. 296 00:12:06,400 --> 00:12:09,615 ELLIE: Also hoping a fruit will avoid any sticky situations 297 00:12:09,640 --> 00:12:10,775 is Naira and Andrea. 298 00:12:10,800 --> 00:12:12,735 This is a cupuacu. 299 00:12:12,760 --> 00:12:14,695 This is an amazing fruit 300 00:12:14,720 --> 00:12:16,455 from Amazon in Brazil. 301 00:12:16,480 --> 00:12:18,015 It's sweet in the beginning 302 00:12:18,040 --> 00:12:19,775 but has some kick in the end. 303 00:12:19,800 --> 00:12:21,695 Naira and Andrea will pipe 304 00:12:21,720 --> 00:12:24,175 cupuacu cream into meringue cups 305 00:12:24,200 --> 00:12:25,975 topped with red berry compote 306 00:12:26,000 --> 00:12:27,655 and a white chocolate rose. 307 00:12:27,680 --> 00:12:29,455 Cupuacu. Yes. 308 00:12:29,480 --> 00:12:31,095 Spoon out first. 309 00:12:31,120 --> 00:12:33,055 It has this strong flavour... Oh-ho-ho! 310 00:12:33,080 --> 00:12:35,655 ...but, obviously... Oh, the smell! 311 00:12:35,680 --> 00:12:37,975 It's almost like a sherry, sake, 312 00:12:38,000 --> 00:12:40,575 lime, pineapple - everything in it. 313 00:12:40,600 --> 00:12:42,095 But this is not gonna be like this. 314 00:12:42,120 --> 00:12:43,575 It's a cream - 315 00:12:43,600 --> 00:12:45,135 lighter and more sweet. 316 00:12:45,160 --> 00:12:46,615 So hopefully you like it. 317 00:12:48,240 --> 00:12:50,495 Chefs, you have one hour left. 318 00:12:50,520 --> 00:12:52,175 Or if you want that reimagined - 319 00:12:52,200 --> 00:12:53,855 get a flipping move on! 320 00:12:53,880 --> 00:12:56,295 Time just flies in this kitchen. 321 00:12:56,320 --> 00:12:57,575 How long your pavlova? 322 00:12:57,600 --> 00:12:59,615 Seven minutes left. 323 00:12:59,640 --> 00:13:02,455 Andrea, they are cooked beautiful. 324 00:13:02,480 --> 00:13:04,335 With meringues coming out of the oven... 325 00:13:04,360 --> 00:13:06,855 You happy with it, Tracy? Yes. Fantastic. 326 00:13:06,880 --> 00:13:08,295 ...it's a race to get the pastry 327 00:13:08,320 --> 00:13:10,055 for the Mille-feuilles in. 328 00:13:10,080 --> 00:13:11,935 I need to make 144 because there is 329 00:13:11,960 --> 00:13:13,855 six on each Mille-feuille. 330 00:13:13,880 --> 00:13:17,535 It's the base of the heart-shaped handbag. 331 00:13:17,560 --> 00:13:18,815 I'm going to the oven. 332 00:13:20,200 --> 00:13:21,535 OK. I'm just trying to cut 333 00:13:21,560 --> 00:13:23,055 but I think I've just realised 334 00:13:23,080 --> 00:13:24,735 probably it's not enough for 24. 335 00:13:27,040 --> 00:13:29,375 But Mustapha's not made enough pastry. 336 00:13:29,400 --> 00:13:32,015 I've basically miscalculated the recipe. 337 00:13:33,200 --> 00:13:35,895 I should go with plan B which is 338 00:13:35,920 --> 00:13:38,655 small round instead of big ones. 339 00:13:38,680 --> 00:13:40,295 I'm trying to be calm. 340 00:13:42,600 --> 00:13:45,255 Chefs, you have 30 minutes left. 341 00:13:45,280 --> 00:13:48,375 I'm going to start to do the pavlova. It's a bit of pressure now. 342 00:13:49,600 --> 00:13:51,055 This is the swan. 343 00:13:51,080 --> 00:13:53,335 The meringue's quite brittle. 344 00:13:53,360 --> 00:13:54,735 Some of them are breaking. 345 00:13:54,760 --> 00:13:57,095 I know the judges want perfection. 346 00:13:57,120 --> 00:14:00,015 I'm brushing a white chocolate coating inside the meringue. 347 00:14:01,720 --> 00:14:03,975 After that, I can start filling fillings in it. 348 00:14:05,240 --> 00:14:07,215 This is the pineapple and chilli gel. 349 00:14:07,240 --> 00:14:09,575 I want it to complement the other flavours. 350 00:14:09,600 --> 00:14:10,815 Agh! 351 00:14:10,840 --> 00:14:12,855 The cream is just not whipping. 352 00:14:12,880 --> 00:14:14,215 It's too warm still. 353 00:14:14,240 --> 00:14:16,495 I don't have time for this. 354 00:14:16,520 --> 00:14:19,215 Chefs, you have 15 minutes left. 355 00:14:19,240 --> 00:14:22,375 Make sure you get all those Mille-feuilles out the oven. 356 00:14:22,400 --> 00:14:24,415 All right, puff pastry, be nice. 357 00:14:24,440 --> 00:14:28,135 It's essential puff pastry is light, crisp and flaky. 358 00:14:28,160 --> 00:14:31,095 Five minutes. But if the chefs haven't made it correctly... 359 00:14:31,120 --> 00:14:32,495 No. Too small. 360 00:14:32,520 --> 00:14:34,775 ...it risks being dense and flat. 361 00:14:34,800 --> 00:14:36,015 Let's see. 362 00:14:36,040 --> 00:14:37,095 Caramelised. 363 00:14:37,120 --> 00:14:39,375 Ah, it looks like puff pastry. 364 00:14:39,400 --> 00:14:40,855 I'm not happy with the pastry. 365 00:14:40,880 --> 00:14:43,335 For some reason I don't know they shrank. 366 00:14:44,520 --> 00:14:45,975 I'm not happy with the pastry. 367 00:14:46,000 --> 00:14:47,455 Could be more layers. 368 00:14:47,480 --> 00:14:49,735 Why is this oven not BLEEP working? 369 00:14:49,760 --> 00:14:51,055 Just keep an eye on when it's ready. 370 00:14:52,360 --> 00:14:53,735 I need to pipe. 371 00:14:53,760 --> 00:14:56,615 This is the glaze for the ricotta mousse. 372 00:14:56,640 --> 00:14:59,015 I don't think we're gonna have time to glaze. 373 00:15:00,160 --> 00:15:02,815 The lemon liqueur Chantilly, it's just not whipping up, 374 00:15:02,840 --> 00:15:05,455 so it is whipped cream with lemon. 375 00:15:07,080 --> 00:15:08,815 Still not happy with the Mille-feuilles 376 00:15:08,840 --> 00:15:11,135 but hopefully they're going to like the flavours. 377 00:15:11,160 --> 00:15:12,415 How many minutes we've got left? 378 00:15:12,440 --> 00:15:14,655 Chefs, you have five minutes to go. 379 00:15:16,560 --> 00:15:18,135 Ah, it's not staying up. 380 00:15:19,360 --> 00:15:22,375 So I don't have my base and I don't have my handle. 381 00:15:22,400 --> 00:15:24,095 Don't give up. Just keep going. 382 00:15:25,480 --> 00:15:26,935 How's your puff pastry? 383 00:15:26,960 --> 00:15:28,375 I just want to cry. 384 00:15:28,400 --> 00:15:30,375 They all look the same at least, you know. 385 00:15:30,400 --> 00:15:31,535 Ooh! 386 00:15:34,040 --> 00:15:35,695 I had such a vision for this! 387 00:15:38,800 --> 00:15:40,695 Mille-feuille - it's not great. 388 00:15:40,720 --> 00:15:42,655 Oh, I'm putting them the wrong way. 389 00:15:42,680 --> 00:15:43,935 Put some gold leaf - 390 00:15:43,960 --> 00:15:45,055 bit more on that one. 391 00:15:46,240 --> 00:15:47,695 Chefs, time is up. 392 00:15:47,720 --> 00:15:49,415 Oh, my goodness! 393 00:15:49,440 --> 00:15:50,815 It's all I can do. 394 00:15:53,080 --> 00:15:54,335 Here! 395 00:15:55,400 --> 00:15:57,095 What's happened is happened. 396 00:15:57,120 --> 00:15:58,535 Agh! 397 00:16:11,440 --> 00:16:14,855 The chefs' reimagined pavlova and Mille-feuilles now face 398 00:16:14,880 --> 00:16:17,135 the judgment of Benoit and Cherish. 399 00:16:20,720 --> 00:16:23,175 Mustapha and Tracy, please come forward. 400 00:16:37,800 --> 00:16:39,775 Welcome to the judging table. 401 00:16:39,800 --> 00:16:42,295 The pavlova has been well reimagined. 402 00:16:42,320 --> 00:16:45,215 You've embraced the theme of the pavlova with the swan. 403 00:16:45,240 --> 00:16:47,015 They look beautiful. 404 00:16:47,040 --> 00:16:49,895 Now, in the dark contrast of this, 405 00:16:49,920 --> 00:16:52,255 whatever that is, it's not a Mille-feuille. Yeah. 406 00:16:52,280 --> 00:16:55,175 This is not five-star standard that we're looking for. 407 00:16:55,200 --> 00:16:57,655 Could you please take us through the pavlova? 408 00:16:57,680 --> 00:17:01,335 Sable with lime zest and coconut mousse, 409 00:17:01,360 --> 00:17:05,055 mascarpone cream, diced pineapple and a passion fruit gel. 410 00:17:05,080 --> 00:17:07,495 It's very light. I like the flavour combination. 411 00:17:07,520 --> 00:17:09,095 The meringue is a little bit brittle 412 00:17:09,120 --> 00:17:11,535 but because it's mostly cream inside I don't mind. 413 00:17:11,560 --> 00:17:13,575 But I'm in the world of pavlova. 414 00:17:13,600 --> 00:17:16,655 Tracy, you should be very proud of yourself. 415 00:17:16,680 --> 00:17:18,535 Take us through the Mille-feuilles, please. 416 00:17:18,560 --> 00:17:20,935 It's puff pastry in the bottom, yuzu cream 417 00:17:20,960 --> 00:17:23,415 and raspberry, mint and strawberry lime jelly. 418 00:17:23,440 --> 00:17:25,855 I love yuzu but there is far too much, 419 00:17:25,880 --> 00:17:28,575 and you've got a major flaw, and it's the puff pastry. 420 00:17:28,600 --> 00:17:31,175 It's tight. There's no layers. 421 00:17:32,960 --> 00:17:35,215 OK, guys, thank you very much for your hard work, yeah? 422 00:17:49,040 --> 00:17:50,935 This was not supposed to look like a pavlova 423 00:17:50,960 --> 00:17:53,415 and it doesn't. So that I like. 424 00:17:53,440 --> 00:17:55,135 It look like a very spiky ball. 425 00:17:55,160 --> 00:17:57,415 It's true. Spiky balls. 426 00:17:57,440 --> 00:17:59,135 THEY LAUGH 427 00:17:59,160 --> 00:18:00,855 You have pina colada mousse, 428 00:18:00,880 --> 00:18:02,655 passion fruit and coconut ganache 429 00:18:02,680 --> 00:18:05,015 and a pineapple and chilli gel. 430 00:18:07,400 --> 00:18:09,695 I think you just killed me with my palate. 431 00:18:09,720 --> 00:18:11,415 Was too heavy on the chilli, 432 00:18:11,440 --> 00:18:13,935 but I do like the pina colada mousse. 433 00:18:13,960 --> 00:18:15,575 Your meringue is dry - 434 00:18:15,600 --> 00:18:16,895 feels like powder. 435 00:18:16,920 --> 00:18:19,415 But let's hope the Mille-feuille does a better job. 436 00:18:19,440 --> 00:18:22,015 It's chocolate and cocoa husk mousse 437 00:18:22,040 --> 00:18:23,775 and morello cherry gel. 438 00:18:23,800 --> 00:18:26,215 I like the taste of the chocolate mousse 439 00:18:26,240 --> 00:18:28,535 but you're using the puff pastry 440 00:18:28,560 --> 00:18:31,015 as a decoration rather than the hero. 441 00:18:31,040 --> 00:18:32,255 Thank you very much. 442 00:18:46,960 --> 00:18:50,295 The pavlova, very elegantly presented, 443 00:18:50,320 --> 00:18:52,655 though I kind of guess it's a pavlova. 444 00:18:52,680 --> 00:18:56,015 So you've got a wild strawberry with Thai basil, 445 00:18:56,040 --> 00:18:59,015 strawberry compote and wild honey flower. 446 00:18:59,040 --> 00:19:01,535 The meringue could be a little bit drier. 447 00:19:01,560 --> 00:19:03,535 The basil is well-balanced. 448 00:19:03,560 --> 00:19:05,535 I think you've got a little classic here. 449 00:19:05,560 --> 00:19:07,455 Looking at the Mille-feuilles, 450 00:19:07,480 --> 00:19:09,215 it is completely different 451 00:19:09,240 --> 00:19:11,015 from the rest of the competitor. 452 00:19:11,040 --> 00:19:13,255 You nailed it, Chef. 453 00:19:19,000 --> 00:19:20,055 When you tell me about 454 00:19:20,080 --> 00:19:21,735 the sheep ricotta I was, whoa! 455 00:19:21,760 --> 00:19:24,295 Is it going to taste quite a lot of sheep? 456 00:19:24,320 --> 00:19:25,895 Well, boom! 457 00:19:25,920 --> 00:19:27,615 I really like it. 458 00:19:27,640 --> 00:19:30,735 It was creamy and followed up by your pear. 459 00:19:30,760 --> 00:19:33,415 Love it, love it, love it! Thank you, chefs. 460 00:19:45,720 --> 00:19:49,255 Looking at your pavlova, it is actually quite colourful. 461 00:19:49,280 --> 00:19:51,535 We have lime meringue discs 462 00:19:51,560 --> 00:19:53,455 with grapefruit tuile, 463 00:19:53,480 --> 00:19:54,615 grapefruit jelly 464 00:19:54,640 --> 00:19:57,455 with a lemon Chantilly. You've got the wrong meringue to begin with. 465 00:19:57,480 --> 00:20:00,095 What meringue have you used? Swiss meringue? Yeah, Swiss meringue. 466 00:20:00,120 --> 00:20:01,535 Well, it didn't have time to cook. 467 00:20:01,560 --> 00:20:03,575 Plus you've designed something very thin 468 00:20:03,600 --> 00:20:05,335 so with all the moisture you've got in there, 469 00:20:05,360 --> 00:20:06,935 everything has gone to mush. 470 00:20:06,960 --> 00:20:08,815 Is that the jewellery box? 471 00:20:08,840 --> 00:20:10,695 I'm not too sure. 472 00:20:10,720 --> 00:20:13,935 So we have a almond and pecan praline, 473 00:20:13,960 --> 00:20:15,575 mixed berry compote 474 00:20:15,600 --> 00:20:17,935 and basil mousseline cream. 475 00:20:17,960 --> 00:20:19,575 Quite like the basil flavour, 476 00:20:19,600 --> 00:20:22,495 however the puff pastry has not been well cooked. 477 00:20:22,520 --> 00:20:24,255 It's actually quite anaemic. 478 00:20:39,080 --> 00:20:40,615 Supposed to look like a rose 479 00:20:40,640 --> 00:20:42,495 but we didn't have time to put on it. 480 00:20:42,520 --> 00:20:44,855 It was like a eyeball that somebody 481 00:20:44,880 --> 00:20:46,295 has actually stepped on it 482 00:20:46,320 --> 00:20:48,655 and it's actually bleeding quite badly at the moment. 483 00:20:48,680 --> 00:20:50,935 Hang on, hang on. We're going to have to eat this now. Yes? 484 00:20:52,120 --> 00:20:54,655 The flavour is mascarpone 485 00:20:54,680 --> 00:20:56,535 and white chocolate Chantilly, 486 00:20:56,560 --> 00:20:59,135 red berries, cupuacu cream. 487 00:20:59,160 --> 00:21:00,815 It tastes like a pavlova - 488 00:21:00,840 --> 00:21:02,615 it's a bit chewy, it's a bit crunchy. 489 00:21:02,640 --> 00:21:05,455 The cupuacu - it's not very powerful, actually. 490 00:21:05,480 --> 00:21:07,855 I find it a bit...boring. 491 00:21:07,880 --> 00:21:10,575 OK. OK. Mille-feuilles. 492 00:21:10,600 --> 00:21:12,335 I thought this a little handbag? 493 00:21:12,360 --> 00:21:14,295 Unfortunately, the chocolate didn't work. 494 00:21:14,320 --> 00:21:16,815 You've got basil ganache, 495 00:21:16,840 --> 00:21:19,735 and passion fruit creme patissiere. 496 00:21:19,760 --> 00:21:21,055 I like your filling. 497 00:21:21,080 --> 00:21:22,815 That's it. OK. 498 00:21:22,840 --> 00:21:25,095 You saw us fighting with 499 00:21:25,120 --> 00:21:26,255 our slab of puff pastry - 500 00:21:26,280 --> 00:21:27,495 very dense, very tight. 501 00:21:27,520 --> 00:21:29,095 Tomorrow, come back stronger. 502 00:21:29,120 --> 00:21:30,775 Thank you, guys. Thank you. 503 00:21:33,880 --> 00:21:37,135 Might not look as beautiful as we expected, 504 00:21:37,160 --> 00:21:40,215 but the thing is about us we are not quitters. 505 00:21:40,240 --> 00:21:42,535 Mauro and Daniel are just great. 506 00:21:42,560 --> 00:21:45,055 I don't know how they do it. They're so quick. 507 00:21:45,080 --> 00:21:47,935 MAURO: People are just looking for us to do a mistake. 508 00:21:47,960 --> 00:21:49,495 So far, we have been lucky. 509 00:21:55,120 --> 00:21:59,015 Day one complete, the chefs now have a golden hour to prepare for 510 00:21:59,040 --> 00:22:01,335 tomorrow's showpiece challenge. 511 00:22:01,360 --> 00:22:03,935 So today was all about re-imagining. How did our chefs do? 512 00:22:03,960 --> 00:22:05,095 It's been a bit difficult, 513 00:22:05,120 --> 00:22:06,975 especially when it came to the puff pastry. 514 00:22:07,000 --> 00:22:09,335 Yeah, they looked sort of like biscuit, quite a lot of them. 515 00:22:09,360 --> 00:22:11,775 One of Cherish's taekwondo kicks to break through it. 516 00:22:11,800 --> 00:22:13,615 Exactly. Or using a hammer. 517 00:22:13,640 --> 00:22:15,375 But we had some good things as well. 518 00:22:15,400 --> 00:22:16,975 Mauro and Daniel did pretty well. 519 00:22:17,000 --> 00:22:19,335 The Mille-feuille for me was really the star of the show 520 00:22:19,360 --> 00:22:20,775 because they really went to town 521 00:22:20,800 --> 00:22:23,455 to bring totally a new design for it. 522 00:22:23,480 --> 00:22:26,295 And then Mustapha and Tracy - a game of two halves. 523 00:22:26,320 --> 00:22:28,655 Clearly, the meringue - good idea there - 524 00:22:28,680 --> 00:22:30,575 and the rest was just like a... 525 00:22:30,600 --> 00:22:34,215 It was like a car crash - some was with chocolate, some wasn't. 526 00:22:34,240 --> 00:22:37,055 So I'm actually very disappointed with Mustapha. 527 00:22:37,080 --> 00:22:38,455 And then we have... 528 00:22:38,480 --> 00:22:39,735 Naira and Andrea. 529 00:22:39,760 --> 00:22:41,455 Another tricky day at the office for them. 530 00:22:41,480 --> 00:22:43,415 It's not tricky, it's very cha-la-la. 531 00:22:43,440 --> 00:22:44,935 Can you translate? What does that mean? 532 00:22:44,960 --> 00:22:48,135 Cha-la-la just means very bad. Oh, dear. 533 00:22:48,160 --> 00:22:50,455 They had eyeballs and broken hearts. 534 00:22:50,480 --> 00:22:52,415 They have a lot to catch up for tomorrow 535 00:22:52,440 --> 00:22:54,215 if they still want to be in the game. 536 00:23:16,640 --> 00:23:17,855 Welcome back, chefs. 537 00:23:17,880 --> 00:23:21,255 It's showpiece time again, and this one is an absolute banger. 538 00:23:21,280 --> 00:23:22,655 We want you to create 539 00:23:22,680 --> 00:23:26,615 a beautiful showpiece display of modern religieuses. 540 00:23:26,640 --> 00:23:31,015 Two distinct batches, both different in look and flavours. 541 00:23:31,040 --> 00:23:36,735 24 of each, fully integrated in an amazing nougatine structure. 542 00:23:36,760 --> 00:23:39,255 Excuse my ignorance, Benoit, but what is a religieuse? 543 00:23:39,280 --> 00:23:41,975 A religieuse is two filled choux buns, 544 00:23:42,000 --> 00:23:44,295 a little one sitting on the top of a larger one. 545 00:23:44,320 --> 00:23:45,295 Ah, like a little snowman? 546 00:23:45,320 --> 00:23:48,055 Or little nuns. Nuns? Mm-hm. Crikey. 547 00:23:48,080 --> 00:23:51,535 Chef, today's theme is musical icon 548 00:23:51,560 --> 00:23:55,175 so we expect each of your modern religieuse batches 549 00:23:55,200 --> 00:23:59,575 to be a little army of your favourite musical hero. 550 00:23:59,600 --> 00:24:02,335 You had an hour last night to prep and now you have a further four hours 551 00:24:02,360 --> 00:24:06,055 to complete today's challenge. Good luck, and your time starts now. 552 00:24:07,200 --> 00:24:08,415 Let's go. 553 00:24:08,440 --> 00:24:10,775 We make choux a lot - I just hope they're going to like it. 554 00:24:10,800 --> 00:24:13,175 48 big and 48 small 555 00:24:13,200 --> 00:24:14,815 so it's quite a lot. 556 00:24:14,840 --> 00:24:15,855 Let's hope and pray! 557 00:24:17,160 --> 00:24:19,735 This is the first time we set a musical challenge. 558 00:24:19,760 --> 00:24:22,095 They can go pop, they can go rock 559 00:24:22,120 --> 00:24:23,535 or they can go classical. 560 00:24:23,560 --> 00:24:26,095 But I want to be wowed today. 561 00:24:26,120 --> 00:24:28,495 We try to make it a little bit sexy. 562 00:24:28,520 --> 00:24:30,855 Difficulty with this challenge is about the visual. 563 00:24:30,880 --> 00:24:33,895 If we can't recognise what musical icons we're talking about, 564 00:24:33,920 --> 00:24:35,055 we're a bit lost. 565 00:24:35,080 --> 00:24:36,375 No-one is shaped like a choux 566 00:24:36,400 --> 00:24:40,215 so we need to find features that remind people of them. 567 00:24:40,240 --> 00:24:44,055 The choux has to be light, airy, puff up beautifully. 568 00:24:44,080 --> 00:24:47,335 I think it'd be great to tie together the musical icon 569 00:24:47,360 --> 00:24:50,135 and have some flavour to match that in some ways. 570 00:24:50,160 --> 00:24:52,455 It smells delicious now. 571 00:24:52,480 --> 00:24:55,615 Personally, a favourite of mine, Angus Young, AC/DC. 572 00:24:55,640 --> 00:24:57,975 The traditional little cap and the tie. 573 00:24:58,000 --> 00:25:01,655 Now, what flavour will you bring? Smoky chocolate, perhaps? 574 00:25:01,680 --> 00:25:05,135 For me I would really love Lady Gaga 575 00:25:05,160 --> 00:25:06,455 with the poker face. 576 00:25:09,600 --> 00:25:11,855 Morning, chefs. 577 00:25:11,880 --> 00:25:13,175 Morning! Good morning, ladies. 578 00:25:13,200 --> 00:25:15,935 So, musical icon. Tell me all about it. 579 00:25:15,960 --> 00:25:18,495 We're doing Mozart and Andrea Bocelli. 580 00:25:18,520 --> 00:25:20,815 Whup! Because we love classic music. 581 00:25:20,840 --> 00:25:23,135 Yeah. Well, I will struggle to picture Mozart. 582 00:25:23,160 --> 00:25:24,815 We're going to dress it in red 583 00:25:24,840 --> 00:25:27,535 because he used to wear a red coat. 584 00:25:27,560 --> 00:25:30,815 Then for Andrea Bocelli we're going to have the tuxedo. 585 00:25:30,840 --> 00:25:34,735 Hey, Mr Pavarotti used also to wear a tuxedo. Yeah. 586 00:25:34,760 --> 00:25:36,575 So, what's the difference? 587 00:25:36,600 --> 00:25:40,295 Well, just telling you that it's Andrea Bocelli! 588 00:25:41,560 --> 00:25:44,055 ELLIE: Naira and Andrea's choux will be composed 589 00:25:44,080 --> 00:25:45,975 of their favourite flavoured fillings - 590 00:25:46,000 --> 00:25:48,295 pineapple and raspberry creme patissiere 591 00:25:48,320 --> 00:25:49,295 for opera singer Bocelli, 592 00:25:49,320 --> 00:25:50,895 and a coconut creme patissiere 593 00:25:50,920 --> 00:25:52,895 and mango coulis for Mozart. 594 00:25:52,920 --> 00:25:54,575 Delicate discs will support 595 00:25:54,600 --> 00:25:55,695 a nougatine violin, 596 00:25:55,720 --> 00:25:58,015 nodding to their love of the genre. 597 00:25:58,040 --> 00:26:00,495 My husband plays the piano and Niara's children 598 00:26:00,520 --> 00:26:02,775 and husband love classical music. 599 00:26:02,800 --> 00:26:03,935 How old are the kids? 600 00:26:03,960 --> 00:26:05,335 Two and three years old. 601 00:26:05,360 --> 00:26:06,855 Do they like classical music? 602 00:26:06,880 --> 00:26:08,535 Mornings start with classical music. 603 00:26:08,560 --> 00:26:11,615 We like to have our dinner, listen to classic music. 604 00:26:11,640 --> 00:26:13,855 Mine just has Frozen on repeat. 605 00:26:16,680 --> 00:26:19,095 LIAM: Unlike Naira and Andrea's classical theme, 606 00:26:19,120 --> 00:26:21,415 Chantelle and Kasia's musical influence 607 00:26:21,440 --> 00:26:23,135 is a touch more up-to-date. 608 00:26:23,160 --> 00:26:25,775 We are making Freddie Mercury. 609 00:26:26,800 --> 00:26:29,335 Yeah! The next one is Lady Gaga. 610 00:26:29,360 --> 00:26:31,015 Oh! 611 00:26:31,040 --> 00:26:33,735 Do you know that I cook for Lady Gaga before? 612 00:26:33,760 --> 00:26:35,135 Yes. So, no pressure. 613 00:26:35,160 --> 00:26:36,575 And what type of flavours? 614 00:26:36,600 --> 00:26:38,895 We've gone for Italian flavours for Lady Gaga. 615 00:26:38,920 --> 00:26:40,375 OK. Because her family is Italian. 616 00:26:40,400 --> 00:26:42,815 And for Freddie we've gone with flavours from Zanzibar 617 00:26:42,840 --> 00:26:45,695 because that's where he was born and he grew up. So lots of spices. 618 00:26:45,720 --> 00:26:48,455 You're very ambitious. You come up with different ideas. 619 00:26:48,480 --> 00:26:51,095 The question is with you, can you deliver everything you said? 620 00:26:51,120 --> 00:26:52,495 Hopefully, we will. Yes. 621 00:26:53,920 --> 00:26:56,375 Performing in front of a towering guitar structure, 622 00:26:56,400 --> 00:26:58,095 Chantelle and Kasia's spiced Freddie 623 00:26:58,120 --> 00:27:00,495 will be filled with turmeric and honey ganache 624 00:27:00,520 --> 00:27:02,455 and a chocolate and cardamom mousse, 625 00:27:02,480 --> 00:27:05,775 alongside a Poker Face Gaga packed with a zesty lemon 626 00:27:05,800 --> 00:27:07,095 and bergamot curd 627 00:27:07,120 --> 00:27:09,495 and a lime and amaretto cremeux. 628 00:27:09,520 --> 00:27:10,815 I love Lady Gaga 629 00:27:10,840 --> 00:27:13,135 and Freddie Mercury I grew up listening to 630 00:27:13,160 --> 00:27:14,455 because my dad is a huge fan. 631 00:27:14,480 --> 00:27:17,415 And we actually brought a picture today cos he went to Live Aid 632 00:27:17,440 --> 00:27:19,015 and he used to be a photographer 633 00:27:19,040 --> 00:27:21,335 and he actually took a picture. 634 00:27:21,360 --> 00:27:22,695 Oh, is that my man? Yeah. 635 00:27:22,720 --> 00:27:24,495 The only thing we are missing is a rendition 636 00:27:24,520 --> 00:27:27,135 but I tell you what, if you do good today... Yeah? 637 00:27:27,160 --> 00:27:29,575 I might surprise you, yeah. Yes! 638 00:27:29,600 --> 00:27:31,455 Most chefs prepared their choux 639 00:27:31,480 --> 00:27:33,335 in the golden hour to save time. 640 00:27:33,360 --> 00:27:35,055 I'm just assembling the craquelin - 641 00:27:35,080 --> 00:27:36,895 should be on the top of the religieuses. 642 00:27:36,920 --> 00:27:39,655 This is the Andrea Bocelli for the tuxedo. 643 00:27:39,680 --> 00:27:41,935 Looking so beautiful. 644 00:27:41,960 --> 00:27:43,535 But keen to go the extra mile, 645 00:27:43,560 --> 00:27:46,055 Caroline and Martin are doubling theirs up. 646 00:27:46,080 --> 00:27:48,055 We don't like it when things are too easy. 647 00:27:48,080 --> 00:27:52,455 We decided we'd do two different choux pastries, 648 00:27:52,480 --> 00:27:54,455 so we have one chocolate and one plain one, 649 00:27:54,480 --> 00:27:57,975 because we are going to make Stevie Wonder. 650 00:27:58,000 --> 00:28:01,135 Oooh-ho-ho ho-ho ho-ho! Yes! 651 00:28:01,160 --> 00:28:02,295 And Sia. 652 00:28:02,320 --> 00:28:03,495 Sia? Sia, yeah. 653 00:28:03,520 --> 00:28:06,335 That's a good, like, contrast of musical icons. Yeah. 654 00:28:06,360 --> 00:28:07,815 How come you chose Stevie Wonder? 655 00:28:07,840 --> 00:28:11,175 My mum used to play Stevie Wonder songs a lot when I was younger 656 00:28:11,200 --> 00:28:13,535 so I basically grew up listening to him. 657 00:28:13,560 --> 00:28:15,335 It gets you in the groove. Like, you know these ones. 658 00:28:15,360 --> 00:28:16,535 Yeah, yeah, exactly! 659 00:28:18,400 --> 00:28:19,495 Standing onstage 660 00:28:19,520 --> 00:28:21,215 under a giant nougatine treble clef, 661 00:28:21,240 --> 00:28:23,055 choux bun Stevie will be filled with 662 00:28:23,080 --> 00:28:25,455 a Caribbean combo of pineapple compote 663 00:28:25,480 --> 00:28:27,255 and rum creme patissiere. 664 00:28:27,280 --> 00:28:29,215 In contrast, Sia will be filled with 665 00:28:29,240 --> 00:28:30,615 a tahini pastry cream 666 00:28:30,640 --> 00:28:33,015 and a peppercorn and raspberry jam. 667 00:28:33,040 --> 00:28:34,575 There is a lot of thing going on. 668 00:28:34,600 --> 00:28:36,935 You have your pink peppercorn and then you have a tahini. 669 00:28:36,960 --> 00:28:38,855 Is that one ingredient too many? 670 00:28:38,880 --> 00:28:41,535 I wanted something different and... Original? 671 00:28:41,560 --> 00:28:43,575 Yeah, original, because she's so original. 672 00:28:43,600 --> 00:28:45,255 So it match her character, isn't it? 673 00:28:45,280 --> 00:28:47,175 Yes. So I hope you'll like it, too. 674 00:28:48,240 --> 00:28:50,495 OK, I'm baking the first batch of choux. 675 00:28:51,640 --> 00:28:54,215 I think we'll bake... What is it? ..30, 40 minutes? 676 00:28:54,240 --> 00:28:56,535 We want to make sure they're all nice and crispy. 677 00:28:56,560 --> 00:28:57,535 Come on, Stevie. 678 00:28:57,560 --> 00:29:00,255 ELLIE: While most teams bake choux bun pop stars... 679 00:29:00,280 --> 00:29:01,535 I'm passionate about rock. 680 00:29:01,560 --> 00:29:04,375 Thought that everybody else were going to make something like 681 00:29:04,400 --> 00:29:07,295 Amy Winehouse, Lady Gaga, Freddie Mercury and blah blah blah. 682 00:29:07,320 --> 00:29:10,135 So I thought, boring! I do something different. 683 00:29:10,160 --> 00:29:13,455 ...Mauro and Daniel are serving up some rock and roll. 684 00:29:13,480 --> 00:29:17,255 Our icons are going to be Elvis Presley and, er, Kiss. 685 00:29:17,280 --> 00:29:18,415 You like Kiss? 686 00:29:18,440 --> 00:29:21,215 Yes, I like it. Tell us all about your choux. 687 00:29:21,240 --> 00:29:23,055 We are trying to give a personality 688 00:29:23,080 --> 00:29:25,375 so Elvis Presley's going to be more soft 689 00:29:25,400 --> 00:29:27,375 and delicate in terms of flavours 690 00:29:27,400 --> 00:29:29,815 so we're gonna have the vanilla custard. 691 00:29:29,840 --> 00:29:32,895 Elvis Presley has just flipped on his grave today. 692 00:29:32,920 --> 00:29:35,175 Soft rock and roll! 693 00:29:35,200 --> 00:29:37,495 Elvis! Come on, mate! 694 00:29:37,520 --> 00:29:39,815 Set in front of a nougatine jailhouse, 695 00:29:39,840 --> 00:29:41,655 Elvis will rock apricot cremeux 696 00:29:41,680 --> 00:29:44,015 with a passion fruit and coriander gel insert 697 00:29:44,040 --> 00:29:46,455 and a vanilla custard and almond praline. 698 00:29:46,480 --> 00:29:49,135 Whilst an explosive combination of chilli chocolate 699 00:29:49,160 --> 00:29:50,735 and popping candy is paired with 700 00:29:50,760 --> 00:29:51,975 a raspberry cremeux 701 00:29:52,000 --> 00:29:54,495 and ginger insert for Kiss. 702 00:29:54,520 --> 00:29:56,215 You're a bit of a rocker. Yeah. 703 00:29:56,240 --> 00:29:57,455 Do you ever go in a mosh pit? 704 00:29:57,480 --> 00:29:59,175 Oh, yeah - doing that banging 705 00:29:59,200 --> 00:30:03,175 and the sweating and it's smelly. Greasy. You're not selling it to me. 706 00:30:03,200 --> 00:30:06,575 Do you like pop music in any way, shape or form? 707 00:30:06,600 --> 00:30:09,095 Not really. Would you ever dance to the Spice Girls? 708 00:30:09,120 --> 00:30:11,415 Have you ever done a Macarena in your life? 709 00:30:11,440 --> 00:30:12,895 A macaroon? Macarena. 710 00:30:12,920 --> 00:30:14,575 It's not all about baking, Mauro! 711 00:30:14,600 --> 00:30:16,135 No, not really. You know the Macarena. 712 00:30:16,160 --> 00:30:17,815 The Macarena? Ah, yes. 713 00:30:17,840 --> 00:30:19,735 You should introduce that into a mosh pit. 714 00:30:19,760 --> 00:30:21,415 Mosh pit - they kill you if you do that. 715 00:30:21,440 --> 00:30:23,735 They would kill you. That's true. 716 00:30:23,760 --> 00:30:27,055 While most of the chefs are rocking a duo of musical heroes... 717 00:30:27,080 --> 00:30:28,575 We chose just one icon. 718 00:30:28,600 --> 00:30:31,295 ...Mustapha and Tracy are going solo. 719 00:30:31,320 --> 00:30:32,775 It's Elton John. 720 00:30:32,800 --> 00:30:35,175 So Elton John is very flamboyant. 721 00:30:35,200 --> 00:30:38,015 How you going to input that into your choux? 722 00:30:38,040 --> 00:30:39,855 So, right on we'll have the big wings. 723 00:30:39,880 --> 00:30:43,655 Big wings? Yeah, and then heart-shaped glasses. 724 00:30:43,680 --> 00:30:44,815 Nice. 725 00:30:44,840 --> 00:30:46,695 A pink-winged Rocket Man will be filled 726 00:30:46,720 --> 00:30:48,055 with white peach cremeux 727 00:30:48,080 --> 00:30:49,455 and a lemon saffron gel, 728 00:30:49,480 --> 00:30:51,015 while their salted caramel 729 00:30:51,040 --> 00:30:53,015 and pistachio combo is inspired by 730 00:30:53,040 --> 00:30:54,815 the green outfit Elton wore 731 00:30:54,840 --> 00:30:56,175 on the Hollywood Walk of Fame. 732 00:30:56,200 --> 00:30:58,455 But the idea behind their showpiece 733 00:30:58,480 --> 00:31:00,135 is still a work in progress. 734 00:31:00,160 --> 00:31:02,415 So how many times have you practised this? 735 00:31:03,680 --> 00:31:06,215 No! The reality is this is our practice. 736 00:31:06,240 --> 00:31:08,535 Did you say that you have not practised at all? 737 00:31:08,560 --> 00:31:09,695 No. Unfortunately. 738 00:31:11,960 --> 00:31:13,975 Chefs, you are halfway through. 739 00:31:14,000 --> 00:31:16,015 You have two hours remaining. 740 00:31:16,040 --> 00:31:19,815 See, I wanted to do all of these time calls as iconic song lyrics 741 00:31:19,840 --> 00:31:22,495 but apparently it's very expensive to get the rights, 742 00:31:22,520 --> 00:31:25,895 so just imagine I'm now singing a song by Bon Jovi. 743 00:31:25,920 --> 00:31:28,255 Yes, it's that one. Yes, I am amazing. 744 00:31:28,280 --> 00:31:30,575 Yes, I should do Eurovision. Thank you. 745 00:31:32,600 --> 00:31:34,295 It has been 25 minutes. 746 00:31:34,320 --> 00:31:37,135 I don't understand why they didn't rise. 747 00:31:37,160 --> 00:31:38,975 To wow the judges, the chefs need 748 00:31:39,000 --> 00:31:40,455 perfectly puffed-up choux. 749 00:31:40,480 --> 00:31:41,815 We're going to leave the big ones 750 00:31:41,840 --> 00:31:43,535 in there for like another two minutes. OK. 751 00:31:43,560 --> 00:31:45,535 If their recipe is even slightly off... 752 00:31:45,560 --> 00:31:47,895 I don't think they're going to rise any more than that. 753 00:31:47,920 --> 00:31:51,695 ...the buns won't achieve the desired crisp and airy structure. 754 00:31:51,720 --> 00:31:53,095 They look good. 755 00:31:53,120 --> 00:31:56,815 Looks really beautiful, it's rising. Really happy. 756 00:31:56,840 --> 00:32:00,055 It's not working. No? The choux. 757 00:32:00,080 --> 00:32:03,255 It's flat. Is it something you did wrong to the recipe? 758 00:32:03,280 --> 00:32:04,415 I'm not sure. 759 00:32:04,440 --> 00:32:05,775 Maybe too much liquid? 760 00:32:07,520 --> 00:32:10,055 We did choux really a million times, Tracy. 761 00:32:10,080 --> 00:32:12,575 I mean, disaster, at the moment. 762 00:32:14,360 --> 00:32:16,575 Go straight into the bin. 763 00:32:20,560 --> 00:32:22,215 ELLIE: The judges require 764 00:32:22,240 --> 00:32:24,255 48 perfectly baked religieuses. 765 00:32:24,280 --> 00:32:26,815 CRISP, CLEAR TAPPING The sound of a good choux. 766 00:32:26,840 --> 00:32:28,295 That is good. 767 00:32:28,320 --> 00:32:29,935 But for one team, their choux buns 768 00:32:29,960 --> 00:32:31,815 haven't quite risen to the challenge. 769 00:32:31,840 --> 00:32:33,255 Our choux, basically, is flat 770 00:32:33,280 --> 00:32:35,535 and it's not really risen 771 00:32:35,560 --> 00:32:36,655 so if it's not risen 772 00:32:36,680 --> 00:32:39,175 you can't use it and you can't fill it. 773 00:32:39,200 --> 00:32:41,135 I'll do it again. 774 00:32:41,160 --> 00:32:44,015 While Mustapha and Tracy redo their choux... 775 00:32:44,040 --> 00:32:45,575 Let's do the nougatine. 776 00:32:45,600 --> 00:32:47,175 ...Cherish and Benoit also expect 777 00:32:47,200 --> 00:32:49,255 an impressive nougatine showpiece. 778 00:32:49,280 --> 00:32:52,295 Stevie and Sia are gonna be on, like, four stages 779 00:32:52,320 --> 00:32:54,575 with the treble clef note. 780 00:32:54,600 --> 00:32:56,335 We're just gonna do the violin now. 781 00:32:56,360 --> 00:32:58,375 Just the violin! 782 00:32:58,400 --> 00:33:00,895 Never worked with nougatine like this. 783 00:33:00,920 --> 00:33:02,935 We don't want the nougatine to set 784 00:33:02,960 --> 00:33:05,655 so it's a bit of a race against time. 785 00:33:05,680 --> 00:33:08,455 Trying to just ease this out. 786 00:33:08,480 --> 00:33:11,215 It's getting hard already. How? How? 787 00:33:11,240 --> 00:33:12,495 I know. 788 00:33:12,520 --> 00:33:14,775 It's not going to work. 789 00:33:14,800 --> 00:33:16,735 I'm going to redo it. 790 00:33:16,760 --> 00:33:19,935 I have a little bit concern with Naira and Andrea. 791 00:33:19,960 --> 00:33:22,855 This is an interpretation. It's not gonna be like perfect. 792 00:33:22,880 --> 00:33:26,455 Naira's never worked with nougatine before so she's learning on the go. 793 00:33:26,480 --> 00:33:28,015 Hope they do well this time. 794 00:33:28,040 --> 00:33:30,335 Yeah, it's make or break today for them. Mm-hm. 795 00:33:30,360 --> 00:33:31,895 Mustapha and Tracy. 796 00:33:31,920 --> 00:33:34,295 I'm worried about this team. They said that 797 00:33:34,320 --> 00:33:36,175 they have not practised before. 798 00:33:36,200 --> 00:33:37,495 It seems that he has been 799 00:33:37,520 --> 00:33:40,175 bish, bash, bosh even before he start. 800 00:33:40,200 --> 00:33:43,455 There's no practice. I'm just trying to use my imagination. 801 00:33:43,480 --> 00:33:45,095 As long as there's a piano in there. 802 00:33:45,120 --> 00:33:47,375 OK, Stevie's on. I'll put Sia on. 803 00:33:47,400 --> 00:33:50,055 Bisous Bisous. Caroline and Martin. 804 00:33:50,080 --> 00:33:51,775 This is the best choux I've seen 805 00:33:51,800 --> 00:33:53,455 so far. Yeah, they look nice. 806 00:33:53,480 --> 00:33:56,215 But I'm a bit concerned with the treble clef. 807 00:33:56,240 --> 00:33:58,495 It looks so thin that it's not going 808 00:33:58,520 --> 00:34:00,575 to stand. It's going to smash. 809 00:34:00,600 --> 00:34:03,335 I just need to finish it, decorate it - 810 00:34:03,360 --> 00:34:05,655 cos right now it looks a bit rough. 811 00:34:05,680 --> 00:34:07,695 Chefs, just like the Spice Girls said, 812 00:34:07,720 --> 00:34:10,455 your two remaining hours have become one. 813 00:34:10,480 --> 00:34:11,655 Ay-ay-ay! 814 00:34:11,680 --> 00:34:13,095 # Two become one... # 815 00:34:14,280 --> 00:34:16,575 Have you ever heard the song? No. No. Someone just told you 816 00:34:16,600 --> 00:34:17,775 to say that? Yep. Yeah. Thought so. 817 00:34:19,440 --> 00:34:21,775 The choux is a lot better than the first one. 818 00:34:21,800 --> 00:34:24,335 If you try to fill them up it would be great. 819 00:34:24,360 --> 00:34:26,015 Now I'm preparing Elvis. 820 00:34:26,040 --> 00:34:28,375 I'm just putting the hair onto our Stevie. 821 00:34:28,400 --> 00:34:32,055 The Andrea Bocellis got the little bow ties. 822 00:34:32,080 --> 00:34:34,775 Just making the outfit for Freddie. 823 00:34:34,800 --> 00:34:37,615 Oh, the yellow one? Yes. We all know the yellow one. 824 00:34:37,640 --> 00:34:39,135 Do you guys go to concerts? 825 00:34:39,160 --> 00:34:41,655 Yes. I mean, the last one I went to was Lady Gaga. 826 00:34:41,680 --> 00:34:43,935 How was that? It was amazing. 827 00:34:43,960 --> 00:34:45,415 Are you one of her Little Monsters? 828 00:34:45,440 --> 00:34:46,735 Yes. 829 00:34:46,760 --> 00:34:49,255 I think they do that. I don't know. 830 00:34:49,280 --> 00:34:50,615 We have to start to build. 831 00:34:52,360 --> 00:34:54,655 LIAM: As the final build gets under way... 832 00:34:54,680 --> 00:34:56,575 The gate of the prison. 833 00:34:56,600 --> 00:34:58,975 ...it's the moment of truth for the nougatine. 834 00:34:59,000 --> 00:35:01,775 Honestly, I don't have no idea how to put things together. 835 00:35:01,800 --> 00:35:03,535 Too thin... Our money shot. 836 00:35:03,560 --> 00:35:04,855 ...and it will be brittle. 837 00:35:04,880 --> 00:35:06,095 And it broke. 838 00:35:06,120 --> 00:35:07,815 Well, that looks terrible. 839 00:35:09,320 --> 00:35:11,095 All right. That's OK. 840 00:35:12,120 --> 00:35:13,815 Too thick and heavy... 841 00:35:13,840 --> 00:35:16,255 It's not behaving together. 842 00:35:16,280 --> 00:35:17,935 ...and it could topple. 843 00:35:17,960 --> 00:35:19,775 I just hope this stays up. 844 00:35:21,800 --> 00:35:24,055 It's leaning a bit more than I would like. 845 00:35:26,720 --> 00:35:27,735 Yeah. 846 00:35:28,880 --> 00:35:30,015 BLEEP! 847 00:35:33,000 --> 00:35:35,215 BLEEP. Can you stick them? 848 00:35:37,080 --> 00:35:38,695 You just carry on with that. 849 00:35:38,720 --> 00:35:41,015 All right. How much time have we got left? 850 00:35:41,040 --> 00:35:43,255 Chefs, you have 15 minutes left. 851 00:35:44,240 --> 00:35:45,375 What you doing? 852 00:35:45,400 --> 00:35:47,295 I'm being the iconic Countdown clock. 853 00:35:49,000 --> 00:35:50,815 Is there anything we can salvage 854 00:35:50,840 --> 00:35:52,255 out of our treble clef? 855 00:35:52,280 --> 00:35:54,615 I heard a little bit of a crash, bang, wallop. Yep. 856 00:35:54,640 --> 00:35:55,895 Have you got time to fix it? 857 00:35:55,920 --> 00:35:57,455 Hopefully. You've got a plan B? 858 00:35:57,480 --> 00:35:58,775 Yep. Perfect. 859 00:35:58,800 --> 00:36:00,455 Can you help me? Yes. 860 00:36:05,120 --> 00:36:06,375 Don't worry about the hair. 861 00:36:06,400 --> 00:36:07,855 It's gonna be time-consuming. 862 00:36:07,880 --> 00:36:09,535 Priorities, priorities. 863 00:36:11,800 --> 00:36:13,015 A little... 864 00:36:14,480 --> 00:36:16,775 It'll just fall over. It's gonna fall over. 865 00:36:16,800 --> 00:36:18,095 Maybe we don't stick it. 866 00:36:20,880 --> 00:36:22,535 Let me help you with this. 867 00:36:25,960 --> 00:36:27,735 Oh, Naira, it fell over. 868 00:36:30,160 --> 00:36:32,455 OK, just keep going, keep going, keep going. 869 00:36:32,480 --> 00:36:34,255 Chefs, you have one minute left. 870 00:36:43,760 --> 00:36:45,055 And the guitar, of course. 871 00:36:45,080 --> 00:36:46,535 Watch your fingers. 872 00:36:46,560 --> 00:36:48,815 Is that gonna fall or is it gonna wobble? 873 00:36:50,720 --> 00:36:52,575 All we can do. 874 00:36:52,600 --> 00:36:54,255 This one is really bad. 875 00:36:54,280 --> 00:36:55,815 Keep fighting, keep fighting. 876 00:36:57,440 --> 00:37:02,335 ELLIE: You have all been truly iconic, but your time is now up. 877 00:37:02,360 --> 00:37:05,495 Please step away from your showpieces. 878 00:37:14,520 --> 00:37:16,735 Our Lady Gaga looks like a nun. 879 00:37:17,680 --> 00:37:19,455 I've got to laugh otherwise I'll cry. 880 00:37:19,480 --> 00:37:21,735 It was so beautiful. Well done. 881 00:37:21,760 --> 00:37:24,015 This is so frustrating. I know. 882 00:37:31,360 --> 00:37:33,735 # The warden threw a party in the county jail... # 883 00:37:33,760 --> 00:37:36,575 Five chart-topping displays of modern religieuses 884 00:37:36,600 --> 00:37:40,375 musical icons, performing on nougatine stages, 885 00:37:40,400 --> 00:37:42,615 composed in just five hours. 886 00:37:53,480 --> 00:37:55,295 LIAM: Mauro and Daniel from Landmark London, 887 00:37:55,320 --> 00:37:56,615 please come forward. 888 00:38:01,320 --> 00:38:03,215 Chefs, 889 00:38:03,240 --> 00:38:04,655 rock and roll. 890 00:38:04,680 --> 00:38:06,495 MUSIC: Jailhouse Rock by Elvis Presley 891 00:38:16,800 --> 00:38:20,695 I really enjoy the fun part of your rock and roll. 892 00:38:20,720 --> 00:38:23,135 The little Elvises work very well for me. 893 00:38:23,160 --> 00:38:24,735 Kiss, yeah, you get it. 894 00:38:24,760 --> 00:38:27,135 Do I want to be in the front row? 895 00:38:27,160 --> 00:38:28,375 Definitely. 896 00:38:28,400 --> 00:38:31,175 Everything that you put on blends in together. 897 00:38:31,200 --> 00:38:33,455 So, Elvis - what have we got inside? 898 00:38:33,480 --> 00:38:35,735 Creme patissiere with almond praline 899 00:38:35,760 --> 00:38:37,535 and on top apricot cremeux 900 00:38:37,560 --> 00:38:39,855 with a coriander and passion fruit gel. 901 00:38:39,880 --> 00:38:41,055 Classical flavours, 902 00:38:41,080 --> 00:38:42,375 but it rocked for me. 903 00:38:42,400 --> 00:38:44,095 And the choux pastry was baked nicely. 904 00:38:44,120 --> 00:38:45,335 Religieuse number two. 905 00:38:45,360 --> 00:38:46,655 Chocolate pastry cream 906 00:38:46,680 --> 00:38:48,335 with crunchy mix of chocolate 907 00:38:48,360 --> 00:38:49,535 with bitter sugar 908 00:38:49,560 --> 00:38:50,855 and a bit of chilli. 909 00:38:50,880 --> 00:38:53,495 You make my tongue go dancing. 910 00:38:53,520 --> 00:38:55,815 It's like pop-pop-pop-pop-pop on my palate. 911 00:38:55,840 --> 00:38:57,455 Love it, love it, love it! 912 00:38:57,480 --> 00:38:58,815 You've done a good job today. 913 00:38:58,840 --> 00:39:00,615 I'm very happy for you. We're happy, too. 914 00:39:05,880 --> 00:39:09,135 MUSIC: Superstition by Stevie Wonder 915 00:39:15,280 --> 00:39:17,575 It's a shame that your showpiece has collapsed. 916 00:39:17,600 --> 00:39:19,335 I was seeing you building it, 917 00:39:19,360 --> 00:39:21,135 I was like, it's too thin. Mm-hm. 918 00:39:21,160 --> 00:39:22,655 But the positive - 919 00:39:22,680 --> 00:39:25,535 your religieuses are looking fantastic. 920 00:39:25,560 --> 00:39:27,175 I love them to bits. 921 00:39:27,200 --> 00:39:28,375 The little Sia - 922 00:39:28,400 --> 00:39:30,855 I'm in the zone, they are kept very typical. 923 00:39:30,880 --> 00:39:32,335 And then the little Stevies, 924 00:39:32,360 --> 00:39:34,615 you've done a great amount of work. 925 00:39:34,640 --> 00:39:36,895 Sia is filled with a pink peppercorn 926 00:39:36,920 --> 00:39:38,015 and raspberry jam 927 00:39:38,040 --> 00:39:40,335 and a tahini pastry cream. 928 00:39:40,360 --> 00:39:42,815 For me the choux pastry is baked nicely. 929 00:39:42,840 --> 00:39:45,295 First thing you taste is the tahini creme patissiere 930 00:39:45,320 --> 00:39:47,855 and then raspberry comes and sings along. 931 00:39:47,880 --> 00:39:50,495 The peppercorns give a little spiciness to it 932 00:39:50,520 --> 00:39:53,135 and it is absolutely beautiful. 933 00:39:53,160 --> 00:39:54,455 So Stevie's filled with 934 00:39:54,480 --> 00:39:56,895 pineapple jam with fresh ginger and lime 935 00:39:56,920 --> 00:39:58,935 and a dark rum creme patissiere. 936 00:39:58,960 --> 00:40:01,335 The rum's actually quite intriguing. 937 00:40:01,360 --> 00:40:04,975 The only thing is that I have not had enough of your jam. 938 00:40:05,000 --> 00:40:08,655 OK. OK. Well, thank you very much. See you later. Thank you. Thank you. 939 00:40:10,240 --> 00:40:11,415 We did good. 940 00:40:12,600 --> 00:40:13,775 I know! 941 00:40:15,560 --> 00:40:21,135 MUSIC: I'm On The Edge Of Glory by Lady Gaga 942 00:40:24,640 --> 00:40:27,455 When we first started to assemble, it all fell apart. 943 00:40:27,480 --> 00:40:29,895 Ah, we've been around this block several times. 944 00:40:29,920 --> 00:40:32,855 It's about the ability to complete what you have in mind. 945 00:40:32,880 --> 00:40:36,015 Anyway, Freddie Mercury will be a bit disappointed. 946 00:40:36,040 --> 00:40:38,375 His moustache is sitting on his forehead. 947 00:40:38,400 --> 00:40:40,735 Do I know that there's Lady Gaga here? Yes. 948 00:40:40,760 --> 00:40:43,335 Because it's actually quite an iconic look. 949 00:40:43,360 --> 00:40:44,655 But it's not quite there. 950 00:40:44,680 --> 00:40:46,535 You have a bergamot and lemon curd 951 00:40:46,560 --> 00:40:48,175 and amaretto and lime cremeux. 952 00:40:48,200 --> 00:40:50,055 The choux pastry hasn't risen enough. 953 00:40:50,080 --> 00:40:52,575 It make it very dense and very dry. 954 00:40:52,600 --> 00:40:54,855 I like the amaretto. OK, next one. 955 00:40:54,880 --> 00:40:56,935 Turmeric spice whipped ganache, 956 00:40:56,960 --> 00:40:59,695 the bottom - chocolate with cardamom. 957 00:40:59,720 --> 00:41:02,495 I really, really like the turmeric together with 958 00:41:02,520 --> 00:41:05,455 the chocolate and the cardamom. I think it's beautiful. 959 00:41:05,480 --> 00:41:07,455 OK, thank you very much. Thank you. 960 00:41:12,920 --> 00:41:16,815 MUSIC: I'm Still Standing by Elton John 961 00:41:26,120 --> 00:41:30,455 Unfortunately, we haven't got the hats and the wings should be stuck. 962 00:41:30,480 --> 00:41:32,255 Elton John is ever so colourful. 963 00:41:32,280 --> 00:41:33,535 He's very flamboyant. 964 00:41:33,560 --> 00:41:36,695 But I'm not too sure they take me to the Elton John world. 965 00:41:36,720 --> 00:41:39,055 On the positive side, you've got a showpiece. 966 00:41:39,080 --> 00:41:41,935 It is not neat. It is missing a lot. 967 00:41:41,960 --> 00:41:44,295 The orange one is peach cremeux 968 00:41:44,320 --> 00:41:46,375 and the lemon saffron gel. 969 00:41:46,400 --> 00:41:48,735 The choux bun itself is cooked correctly. 970 00:41:48,760 --> 00:41:52,015 The compote, very, very powerful saffron flavour 971 00:41:52,040 --> 00:41:55,655 combined with extreme acidity. It's a shock for the senses. 972 00:41:55,680 --> 00:41:58,295 Could you please take us through your second Elton? 973 00:41:58,320 --> 00:42:01,615 Pistachio mousseline and the top is salted caramel. 974 00:42:01,640 --> 00:42:04,095 The salted caramel overtake your pistachio, 975 00:42:04,120 --> 00:42:06,855 and it is not a marriage in heaven. 976 00:42:06,880 --> 00:42:09,815 So, all in all, it's an OK choux, nothing more. 977 00:42:09,840 --> 00:42:12,535 Yeah. Thank you. Thank you very much for your hard work. Thank you. 978 00:42:12,560 --> 00:42:14,535 Thank you. Thank you, chefs. 979 00:42:18,000 --> 00:42:21,335 MUSIC: Eine Kleine Nachtmusik by Wolfgang Amadeus Mozart 980 00:42:29,000 --> 00:42:30,335 It's supposed to be a violin, 981 00:42:30,360 --> 00:42:32,095 but it breaks. I see. OK. 982 00:42:32,120 --> 00:42:34,855 So I actually tell that is Mozart? 983 00:42:34,880 --> 00:42:36,015 I didn't think so. 984 00:42:36,040 --> 00:42:39,135 And looking at the black - he might be James Bond. 985 00:42:39,160 --> 00:42:42,975 Mozart is a mango coulis and coconut creme patissiere. 986 00:42:43,000 --> 00:42:44,495 You have to start with the positive. 987 00:42:44,520 --> 00:42:46,015 You've got the crunchy on the top, 988 00:42:46,040 --> 00:42:48,535 but the mango is not giving you enough. 989 00:42:48,560 --> 00:42:51,615 So it's not overly exciting. OK, next one. 990 00:42:51,640 --> 00:42:53,935 The top raspberry creme patissiere. 991 00:42:53,960 --> 00:42:56,255 And the bottom - pineapple creme patissiere. 992 00:42:56,280 --> 00:42:58,295 I really enjoyed the pineapple, 993 00:42:58,320 --> 00:43:01,255 but the raspberry is boring, boring, boring. OK. 994 00:43:01,280 --> 00:43:02,895 What you've got here is not bad, 995 00:43:02,920 --> 00:43:06,895 but in the competition this is perhaps not showing enough. OK. OK. 996 00:43:06,920 --> 00:43:09,215 We can only thank you for your hard work. 997 00:43:09,240 --> 00:43:11,375 Thank you. 998 00:43:11,400 --> 00:43:12,415 That's fair. 999 00:43:12,440 --> 00:43:13,975 Ah, yeah, definitely. 1000 00:43:15,600 --> 00:43:19,015 LIAM: Based on both challenges, the judges will now rank the teams, 1001 00:43:19,040 --> 00:43:21,655 and those in last place will be leaving the competition. 1002 00:43:21,680 --> 00:43:24,255 It's a lot of element that they're supposed to put on 1003 00:43:24,280 --> 00:43:26,335 the showpiece that is not there. 1004 00:43:26,360 --> 00:43:28,295 If they give us another chance, we need to kind of 1005 00:43:28,320 --> 00:43:29,455 scale back a little bit 1006 00:43:29,480 --> 00:43:31,815 but I think, at the minute, it's a big if. 1007 00:43:31,840 --> 00:43:34,935 On the positive side, the choux pastry was baked. 1008 00:43:34,960 --> 00:43:37,455 Expectation is pretty high, but it has to be. 1009 00:43:37,480 --> 00:43:38,855 It's the professionals. 1010 00:43:38,880 --> 00:43:41,175 But it's not the end until they say it's the end. 1011 00:43:41,200 --> 00:43:42,375 A bit worried about this team 1012 00:43:42,400 --> 00:43:43,935 because they've never finished. 1013 00:43:43,960 --> 00:43:45,495 If we're lucky to go through next one, 1014 00:43:45,520 --> 00:43:47,255 I think we have to really come up with a plan. 1015 00:43:47,280 --> 00:43:48,935 We have to learn from this. 1016 00:43:48,960 --> 00:43:51,935 No worries. It's good, all good, all good. 1017 00:43:51,960 --> 00:43:54,535 Um, it's... Yeah, it's a bit tough today. 1018 00:44:02,320 --> 00:44:05,855 ELLIE: Benoit and Cherish have made their decision. 1019 00:44:05,880 --> 00:44:09,455 The judges thought the team in first place truly bossed it this week, 1020 00:44:09,480 --> 00:44:11,815 winning both challenges convincingly. 1021 00:44:11,840 --> 00:44:15,055 Congratulations, Mauro and Daniel from The Landmark London. 1022 00:44:15,080 --> 00:44:16,655 You are through to the next round. 1023 00:44:16,680 --> 00:44:19,815 In second place were Bisous Bisous' Caroline and Martin, 1024 00:44:19,840 --> 00:44:22,975 with Chantelle and Kasia from Glenapp Castle in third. 1025 00:44:23,000 --> 00:44:24,055 Wow, 1026 00:44:24,080 --> 00:44:26,415 Which leaves us with Naira and Andrea 1027 00:44:26,440 --> 00:44:28,015 and Mustapha and Tracy. 1028 00:44:28,040 --> 00:44:29,535 After much deliberation, 1029 00:44:29,560 --> 00:44:31,135 Benoit and Cherish have decided that 1030 00:44:31,160 --> 00:44:33,895 the team going home tonight will be... 1031 00:44:38,640 --> 00:44:40,975 ...Naira and Andrea. 1032 00:44:41,000 --> 00:44:43,575 We are so sorry to say goodbye. 1033 00:44:43,600 --> 00:44:45,895 But to everyone else, congratulations 1034 00:44:45,920 --> 00:44:47,495 and we'll see you next week. 1035 00:44:47,520 --> 00:44:49,775 INDISTINCT WHISPER 1036 00:44:49,800 --> 00:44:52,055 We are very proud of ourselves 1037 00:44:52,080 --> 00:44:54,015 and we are very grateful. 1038 00:44:54,040 --> 00:44:55,815 I'm going to start to cry. 1039 00:44:59,200 --> 00:45:02,535 I did because my children, just to show them an example 1040 00:45:02,560 --> 00:45:06,415 that even if you're afraid, go for it. 1041 00:45:06,440 --> 00:45:07,975 Lovely ladies from Brazil. 1042 00:45:08,000 --> 00:45:09,655 Ah, we're going to miss you. 1043 00:45:09,680 --> 00:45:11,495 The bottom team were very close. 1044 00:45:11,520 --> 00:45:14,095 Unfortunately, Naira and Andrea didn't do enough. 1045 00:45:14,120 --> 00:45:16,855 You've been so much fun, you have such a lovely energy. 1046 00:45:16,880 --> 00:45:19,215 We can see that they have enjoyed themselves 1047 00:45:19,240 --> 00:45:21,535 because they are always smiling. 1048 00:45:21,560 --> 00:45:24,335 Hopefully, they have learned a lot from the competition. 1049 00:45:24,360 --> 00:45:29,895 It's like an intensive, special, VIP class just for us! 1050 00:45:29,920 --> 00:45:31,655 Bravo, Mauro. Thank you very much. 1051 00:45:31,680 --> 00:45:34,975 Landmark London again have proven themselves this week. 1052 00:45:35,000 --> 00:45:37,255 So far, they are the team to watch. 1053 00:45:37,280 --> 00:45:38,575 Congratulations. 1054 00:45:38,600 --> 00:45:39,815 Thank you so much. 1055 00:45:39,840 --> 00:45:41,135 You see Daniel is very happy. 1056 00:45:41,160 --> 00:45:42,975 You see - I'm very happy. 1057 00:45:43,000 --> 00:45:45,335 Thank you. You did well. You deserved it. 1058 00:45:45,360 --> 00:45:48,575 It was nice feeling but the pressure now is on. 1059 00:45:48,600 --> 00:45:50,895 Congratulations. Thank you. You, too. 1060 00:45:50,920 --> 00:45:52,975 Second place again! 1061 00:45:53,000 --> 00:45:55,455 I'm so happy that we have another chance 1062 00:45:55,480 --> 00:45:58,615 and next week we will come first place. 1063 00:45:58,640 --> 00:46:00,455 It's happening. Yep. 1064 00:46:00,480 --> 00:46:01,575 Next time... 1065 00:46:01,600 --> 00:46:03,055 Go, go, go, go, go! 1066 00:46:03,080 --> 00:46:05,375 ...with a place in the final six in their sights... 1067 00:46:05,400 --> 00:46:07,255 Run-run-run-run-run! 1068 00:46:07,280 --> 00:46:09,695 ...the teams create some miniature chocolate delights... 1069 00:46:09,720 --> 00:46:13,095 If it tastes as good as it looks I think we are here for a treat. 1070 00:46:13,120 --> 00:46:15,815 ...and go wild with safari showpieces. 1071 00:46:15,840 --> 00:46:17,015 How are you today? 1072 00:46:17,040 --> 00:46:18,455 TALKING CAKE: How are you today? 1073 00:46:18,480 --> 00:46:19,895 Oh, I love it! 1074 00:46:19,920 --> 00:46:21,215 Who will lead the way? 1075 00:46:21,240 --> 00:46:22,335 No pressure. 1076 00:46:22,360 --> 00:46:23,535 Go-go-go-go-go! 1077 00:46:23,560 --> 00:46:24,975 And who will leave the pack? 1078 00:46:25,000 --> 00:46:26,615 Wait. Hang on. 1079 00:46:26,640 --> 00:46:28,855 Once again, it's BLEEP broken. 1080 00:46:31,320 --> 00:46:34,055 If you have what it takes to impress Cherish and Benoit, 1081 00:46:34,080 --> 00:46:37,015 apply for the next series of Bake Off: The Professionals at... 1082 00:46:55,920 --> 00:46:59,135 Subtitles by Red Bee Media