1 00:00:02,120 --> 00:00:04,535 Last time... No pressure. ..the heats reached their climax 2 00:00:04,560 --> 00:00:06,535 across two chocolate challenges... 3 00:00:06,560 --> 00:00:08,015 I know it's a pressure, I know. 4 00:00:08,040 --> 00:00:11,135 ...and while The Landmark made it a hat trick of wins... 5 00:00:11,160 --> 00:00:13,415 The cake is amaze ball! 6 00:00:13,440 --> 00:00:14,695 ...Glenapp Castle... 7 00:00:14,720 --> 00:00:18,015 It's match a infused with a little bit of seaweed. 8 00:00:18,040 --> 00:00:20,335 ...cast the flavour net too wide. 9 00:00:20,360 --> 00:00:23,735 Do I want to eat a fishy chocolate? Not really. OK. 10 00:00:23,760 --> 00:00:26,735 But it was Mustapha and Tracy's moulding mare... 11 00:00:26,760 --> 00:00:28,175 Oh! 12 00:00:28,200 --> 00:00:29,415 No, it's broken. 13 00:00:29,440 --> 00:00:31,735 ...that saw them exit the competition. 14 00:00:31,760 --> 00:00:32,815 Mustapha and Tracy. 15 00:00:35,320 --> 00:00:36,615 LIAM: This time... 16 00:00:36,640 --> 00:00:37,815 Be careful. 17 00:00:37,840 --> 00:00:39,295 ...the two heats collide... 18 00:00:39,320 --> 00:00:40,815 This is exciting! 19 00:00:40,840 --> 00:00:43,175 ...to tackle a staggering secret challenge... 20 00:00:43,200 --> 00:00:46,055 I love winging it. I love not having a recipe. 21 00:00:46,080 --> 00:00:48,415 ...and they'll reach for the heavens... Shaking. 22 00:00:48,440 --> 00:00:50,975 ...to create an incredible suspended showpiece. 23 00:00:51,000 --> 00:00:52,855 Stop touching it with hot fingers. 24 00:00:52,880 --> 00:00:54,335 Who will soar to new heights? 25 00:00:54,360 --> 00:00:55,855 IMITATES RADIO STATIC 26 00:00:55,880 --> 00:00:57,735 Houston, we've got lift off. 27 00:00:57,760 --> 00:01:00,055 And who will come crashing down to earth? 28 00:01:00,080 --> 00:01:01,215 CRASHING 29 00:01:01,240 --> 00:01:02,215 Oh! 30 00:01:10,600 --> 00:01:12,135 Having made it through the heats, 31 00:01:12,160 --> 00:01:14,455 these final six teams are competing for 32 00:01:14,480 --> 00:01:16,455 a place in the quarterfinal. 33 00:01:18,200 --> 00:01:21,215 Happy to be back. Yeah, very happy. 34 00:01:22,720 --> 00:01:25,015 He's happy as well. 35 00:01:25,040 --> 00:01:26,815 Quite exciting, actually... Yeah, yeah. 36 00:01:26,840 --> 00:01:28,775 ...to meet the other three teams. 37 00:01:28,800 --> 00:01:31,455 We have a secret challenge and it's a bit unsettling. 38 00:01:31,480 --> 00:01:34,855 It's a bit weird I'm not stressed at all. Yet. 39 00:01:37,000 --> 00:01:39,975 I hate surprises. Even for my birthday, 40 00:01:40,000 --> 00:01:42,335 if anyone plans something surprise I'll be like, "No." 41 00:01:42,360 --> 00:01:44,895 We're hoping for bread, then we can just make a dough 42 00:01:44,920 --> 00:01:47,495 and then have an hour off. Have a cup of tea while it's... 43 00:01:47,520 --> 00:01:49,375 And have a brew. ..while it's proving. 44 00:01:53,520 --> 00:01:55,175 Good morning, chefs, 45 00:01:55,200 --> 00:01:58,775 and congratulations on making it through to the final six. 46 00:01:58,800 --> 00:02:01,135 Unfortunately Liam can't be with us this time, 47 00:02:01,160 --> 00:02:03,695 but we wish him well and we'll see him soon. 48 00:02:03,720 --> 00:02:05,655 Now to reward you all getting this far in 49 00:02:05,680 --> 00:02:08,055 the competition, the judges have come up with 50 00:02:08,080 --> 00:02:10,975 the mother of all secret challenges. 51 00:02:11,000 --> 00:02:12,695 Due to the nature of this challenge, 52 00:02:12,720 --> 00:02:15,935 each team will start at ten-minute intervals. 53 00:02:15,960 --> 00:02:19,615 So can I ask everyone to leave the kitchen except Daniel 54 00:02:19,640 --> 00:02:21,935 and Mauro because you are up first. 55 00:02:28,920 --> 00:02:31,815 Mauro and Daniel, on your work station you'll find 56 00:02:31,840 --> 00:02:33,455 the necessary ingredients 57 00:02:33,480 --> 00:02:36,815 and equipment to make two identical plated desserts, 58 00:02:36,840 --> 00:02:39,415 one for Benoit and one for Cherish. 59 00:02:39,440 --> 00:02:42,575 The only requirements the judges have set are that your desserts 60 00:02:42,600 --> 00:02:44,455 celebrate herbs and spices, 61 00:02:44,480 --> 00:02:47,735 and feature a cooked cream or custard element. 62 00:02:47,760 --> 00:02:50,095 Now, I would suggest that you set your timer 63 00:02:50,120 --> 00:02:53,575 because in exactly two and a half hours Benoit and Cherish 64 00:02:53,600 --> 00:02:55,855 will be tasting your dessert. 65 00:02:55,880 --> 00:02:57,615 Best of luck. Time starts now. 66 00:02:59,680 --> 00:03:02,415 OK. Fennel, coriander. 67 00:03:02,440 --> 00:03:05,015 Plated desserts are made up of a number of components 68 00:03:05,040 --> 00:03:07,695 with contrasting textures and temperatures. 69 00:03:07,720 --> 00:03:09,055 One ice cream or a sorbet? 70 00:03:11,680 --> 00:03:14,255 That are served at the very last minute to produce 71 00:03:14,280 --> 00:03:17,055 a miniature culinary artwork on the plate. 72 00:03:17,080 --> 00:03:19,975 Plated dessert, it's not just about one little pet it gateau on 73 00:03:20,000 --> 00:03:21,335 the plate and a bit of sauce. 74 00:03:21,360 --> 00:03:23,295 It's all about a bit of the drama, 75 00:03:23,320 --> 00:03:25,135 a bit of the fragility that 76 00:03:25,160 --> 00:03:28,695 you cannot recreate in any other type of dessert. 77 00:03:28,720 --> 00:03:32,175 Because you bring everything together at the last moment. 78 00:03:32,200 --> 00:03:35,575 Herbs and spices are the hero in this challenge 79 00:03:35,600 --> 00:03:38,735 and also they have to include a custard 80 00:03:38,760 --> 00:03:42,175 and a cream based dessert, whether it is a mousse or 81 00:03:42,200 --> 00:03:44,055 a creme brulee or a ice cream. 82 00:03:44,080 --> 00:03:46,975 All the component need to come together 83 00:03:47,000 --> 00:03:50,015 and when I eat it, it will put a big smile on my face. 84 00:03:53,680 --> 00:03:56,655 For me, the biggest difficulty of a challenge like this one is trying 85 00:03:56,680 --> 00:03:59,895 to remember every single recipe you need. 86 00:03:59,920 --> 00:04:02,415 If it's been a while, you might just have forgotten 87 00:04:02,440 --> 00:04:05,775 the right ratio and this becomes complicated. 88 00:04:05,800 --> 00:04:08,095 To be honest, from us, we could have 89 00:04:08,120 --> 00:04:11,255 been a bit easier on them. Probably. 90 00:04:11,280 --> 00:04:13,815 Mauro and Daniel, good morning. Good morning. 91 00:04:13,840 --> 00:04:15,655 How are you finding this so far? Have you decided 92 00:04:15,680 --> 00:04:17,335 what you're going to do? No, not yet. 93 00:04:17,360 --> 00:04:19,215 OK. Have you had a chance 94 00:04:19,240 --> 00:04:21,215 to meet the other teams properly yet? 95 00:04:21,240 --> 00:04:24,895 Yeah, we had a chitchat yesterday and they seem to know 96 00:04:24,920 --> 00:04:27,655 what they want as well. Seem to know what they're doing? Yes. 97 00:04:27,680 --> 00:04:30,215 Well, we'll see today, won't we, in the kitchen? 98 00:04:30,240 --> 00:04:33,215 As teams enter at ten-minute intervals, they'll be given 99 00:04:33,240 --> 00:04:36,055 the same information and time. 100 00:04:36,080 --> 00:04:38,815 Annie and Subin, on your work station you will find 101 00:04:38,840 --> 00:04:44,055 the necessary ingredients to make two identical plated desserts. 102 00:04:44,080 --> 00:04:45,415 Good luck. Time starts now. 103 00:04:51,000 --> 00:04:53,695 Wait a second, don't run. Let's think first. 104 00:04:53,720 --> 00:04:56,335 I think it's very important that they identify what marries 105 00:04:56,360 --> 00:04:59,775 with each other. The pairing is ever so important to bring out 106 00:04:59,800 --> 00:05:02,415 the real flavour of spices and herbs. 107 00:05:02,440 --> 00:05:05,215 The ice cream's going to be chocolate and rosemary. 108 00:05:05,240 --> 00:05:09,295 Oh, we're stressed, cos normally when we work, 109 00:05:09,320 --> 00:05:12,935 we have our recipe, so it's like we have instruction, 110 00:05:12,960 --> 00:05:14,615 we know what to do. 111 00:05:14,640 --> 00:05:17,175 Chefs, good morning. Good morning. 112 00:05:17,200 --> 00:05:19,135 Now tell me what you have in mind. 113 00:05:19,160 --> 00:05:21,935 The main element is going to be a strawberry and peppercorn mousse, 114 00:05:21,960 --> 00:05:23,735 and that will set in a dome. 115 00:05:23,760 --> 00:05:26,175 OK, you've done that before in any dessert? Mm. 116 00:05:26,200 --> 00:05:28,055 That combination of flavour? No. 117 00:05:28,080 --> 00:05:30,935 No, so you're trying that today and you think it's going to work? 118 00:05:30,960 --> 00:05:33,735 That's what we find out. 119 00:05:33,760 --> 00:05:35,455 Alongside their dome of strawberry 120 00:05:35,480 --> 00:05:37,735 and pink peppercorn mousse, Mauro 121 00:05:37,760 --> 00:05:39,135 and Daniel are planning to serve up 122 00:05:39,160 --> 00:05:41,415 a rosemary and dark chocolate sorbet 123 00:05:41,440 --> 00:05:43,135 and a vanilla and mango sauce. 124 00:05:43,160 --> 00:05:46,295 I'm very interested in how you're going to dress it up. 125 00:05:46,320 --> 00:05:47,535 Um... Me, too. 126 00:05:47,560 --> 00:05:49,055 LAUGHTER 127 00:05:49,080 --> 00:05:50,335 He's still working it out. 128 00:05:50,360 --> 00:05:52,935 Are you bringing in any coulis, any crispy element? 129 00:05:52,960 --> 00:05:56,535 Are you going to bring some crispy element? Uh, we didn't decide yet. 130 00:05:56,560 --> 00:06:00,375 Chantelle and Kasia from Glenapp Castle, please enter the kitchen. 131 00:06:02,440 --> 00:06:03,535 Let's not waste time. 132 00:06:04,720 --> 00:06:08,655 So we've got basil, chervil, coriander, dill, cardamom. 133 00:06:08,680 --> 00:06:11,055 I'm just trying to think of recipes. Yeah. 134 00:06:12,680 --> 00:06:15,975 Annie, Subin, tell us what you are making? 135 00:06:16,000 --> 00:06:18,935 A coconut flan. Herbs and spice anywhere? 136 00:06:18,960 --> 00:06:22,015 On our syrup, like sauce, we are going to put lemongrass, 137 00:06:22,040 --> 00:06:26,335 coriander, ginger, mango, pineapple. 138 00:06:26,360 --> 00:06:28,655 I told you they will go Asian. 139 00:06:28,680 --> 00:06:31,695 He's going Italy, they're going Asia. 140 00:06:31,720 --> 00:06:34,055 Everybody's going to go to their comfort zone! 141 00:06:34,080 --> 00:06:37,335 I can't wait to taste your Asia touched dessert today. 142 00:06:37,360 --> 00:06:39,935 Annie and Subin's creamy coconut panna cotta 143 00:06:39,960 --> 00:06:41,255 will be complemented with their 144 00:06:41,280 --> 00:06:42,375 coriander, ginger 145 00:06:42,400 --> 00:06:43,735 and lemongrass sauce, 146 00:06:43,760 --> 00:06:45,255 and contrasted with a sharp 147 00:06:45,280 --> 00:06:47,615 raspberry and mint sorbet. 148 00:06:47,640 --> 00:06:49,375 You're using raspberry? Yeah. 149 00:06:49,400 --> 00:06:50,935 We don't have raspberry in Asia. 150 00:06:50,960 --> 00:06:53,295 I don't know, you're asking me. I'm from Normandy, France. 151 00:06:53,320 --> 00:06:55,855 So it's a East meet West, or it's a...7 I think it's a mix. 152 00:06:55,880 --> 00:06:58,735 Yeah. Al right, we're changing direction now. 153 00:07:01,360 --> 00:07:04,775 When they said herbs and spices, especially spices, 154 00:07:04,800 --> 00:07:07,455 I was quite excited. We've got the ginger, the lemongrass, 155 00:07:07,480 --> 00:07:10,775 cardamom, coriander, and we've added a little bit of cinnamon as well. 156 00:07:10,800 --> 00:07:13,375 To ensure their dessert packs a punch, Chantelle 157 00:07:13,400 --> 00:07:15,895 and Kasia will flavour their white chocolate bavarois 158 00:07:15,920 --> 00:07:17,415 with lemongrass and cardamom, 159 00:07:17,440 --> 00:07:18,895 put ginger in their milk chocolate 160 00:07:18,920 --> 00:07:20,375 sponge and feuilletine, 161 00:07:20,400 --> 00:07:21,535 and add coriander 162 00:07:21,560 --> 00:07:22,935 to their mango salsa. 163 00:07:22,960 --> 00:07:24,855 Is it too complicated? Is it too many? 164 00:07:24,880 --> 00:07:28,295 I don't think so, I think the spices all kind of marry 165 00:07:28,320 --> 00:07:29,775 very well together. Mm. 166 00:07:31,840 --> 00:07:34,935 For some reason I thought it was going to be a souffle. 167 00:07:34,960 --> 00:07:36,935 So I tried to remember my souffle recipe 168 00:07:36,960 --> 00:07:40,575 and I do remember it, but wrong one! 169 00:07:40,600 --> 00:07:43,415 For their cooked custard or cream element, all the teams 170 00:07:43,440 --> 00:07:45,455 so far are using a setting agent. 171 00:07:45,480 --> 00:07:47,255 Oh, 20g of gelatine. 172 00:07:47,280 --> 00:07:51,095 But with no recipe, remembering exact quantities will be crucial if 173 00:07:51,120 --> 00:07:53,575 they're to avoid it becoming either sloppy... 174 00:07:53,600 --> 00:07:57,255 I'm using a pectin. I'll go a bit by eye. 175 00:07:57,280 --> 00:08:00,535 ...or rubbery. I'm working out the agar in my head. 176 00:08:00,560 --> 00:08:02,895 If you put a lot it will be like very hard, 177 00:08:02,920 --> 00:08:05,655 but at the same time I need it to be like set. 178 00:08:05,680 --> 00:08:08,495 But Ma yank and Dharma are avoiding the gelling agent gamble, 179 00:08:08,520 --> 00:08:12,135 and sticking to one of Dharma's tried and tested recipes. 180 00:08:12,160 --> 00:08:14,495 The baked custard element, for us, is orange 181 00:08:14,520 --> 00:08:16,815 and thyme flavoured creme brulee. His choice. 182 00:08:16,840 --> 00:08:19,695 I hate creme brulees. But... 183 00:08:19,720 --> 00:08:21,455 But he's the boss. 184 00:08:22,760 --> 00:08:25,135 Choosing thyme as their hero flavour, Ma yank 185 00:08:25,160 --> 00:08:28,855 and Dharma will use it to enhance their sea salted caramel ice cream, 186 00:08:28,880 --> 00:08:31,175 their shard of pistachio and orange tuile, 187 00:08:31,200 --> 00:08:32,815 and their centrepiece of an orange 188 00:08:32,840 --> 00:08:34,415 and thyme creme brulee. 189 00:08:34,440 --> 00:08:36,775 I love creme brulee. Really? I don't. 190 00:08:36,800 --> 00:08:38,775 Oh, my God I love creme brulee! You're quite basic. 191 00:08:38,800 --> 00:08:41,095 I'm a basic BLEEP. I know! 192 00:08:41,120 --> 00:08:43,495 They'll beep that bit. It's fine. 193 00:08:43,520 --> 00:08:47,295 As the final team enter the kitchen, Mauro and Daniel... 194 00:08:49,560 --> 00:08:50,735 No. 195 00:08:50,760 --> 00:08:53,095 ...are almost an hour into the challenge. 196 00:08:53,120 --> 00:08:56,055 Andrew and Raf, best of luck. Your time starts now. 197 00:08:59,440 --> 00:09:03,135 There's definitely no recipes here, is there? No. 198 00:09:03,160 --> 00:09:04,295 What else have we got? 199 00:09:05,720 --> 00:09:10,095 Andy and Raf, how are you feeling? Um... Um... 200 00:09:10,120 --> 00:09:12,895 PANICKED LAUGH “"Everything's fine!" 201 00:09:12,920 --> 00:09:15,655 Everything's all right. Yeah, I think that's the vibe in the room. 202 00:09:15,680 --> 00:09:18,535 I love winging it. I love not having a recipe. 203 00:09:18,560 --> 00:09:22,255 Mauro and Daniel, you are halfway through. 204 00:09:22,280 --> 00:09:24,055 One hour, 15 minutes we have. 205 00:09:24,080 --> 00:09:26,375 So we're going to go for a Tonka bean 206 00:09:26,400 --> 00:09:28,895 and vanilla chocolate flan. 207 00:09:28,920 --> 00:09:32,055 Mint and mango compotes, 208 00:09:32,080 --> 00:09:35,175 and probably a sorbet. 209 00:09:35,200 --> 00:09:38,535 You don't sound particularly confident, really, Caroline! 210 00:09:38,560 --> 00:09:42,135 I haven't plated a dessert in a very long time. 211 00:09:42,160 --> 00:09:45,375 As well as their yet undecided sorbet flavour, Caroline 212 00:09:45,400 --> 00:09:47,695 and Martin's plated dessert will comprise of 213 00:09:47,720 --> 00:09:48,895 a tuile basket filled with 214 00:09:48,920 --> 00:09:50,335 mango and mint compote, 215 00:09:50,360 --> 00:09:52,655 and a chocolate and Tonka bean flan. 216 00:09:52,680 --> 00:09:56,455 Are you doing a French kind of pastry cream baked flan like we do? 217 00:09:56,480 --> 00:09:59,855 Yes, yes. OK. Oh, you've gone very easy. Do you see? 218 00:09:59,880 --> 00:10:05,575 Inspiration. Roots. They've all gone panna cotta, flan. Exactly. 219 00:10:05,600 --> 00:10:08,175 And I'm sure the next table in Lancashire, 220 00:10:08,200 --> 00:10:09,735 they will do a custard tart. 221 00:10:09,760 --> 00:10:11,695 You will find out soon enough. 222 00:10:11,720 --> 00:10:13,575 But the Lancashire-based boys... 223 00:10:13,600 --> 00:10:16,295 I know a lemon mousse. I can infuse some thyme into it. 224 00:10:16,320 --> 00:10:17,895 ...are taking their inspiration from 225 00:10:17,920 --> 00:10:20,695 the flavours of Raf's Brazilian childhood. 226 00:10:20,720 --> 00:10:23,055 Lemon and thyme is something that our granny used to do 227 00:10:23,080 --> 00:10:27,535 for us when you're a bit poorly, so why not? Herbal, boom. 228 00:10:27,560 --> 00:10:29,335 Hoping that Granny knows best, 229 00:10:29,360 --> 00:10:32,735 Andy and Raf will create a thyme mousse, wrapped in a citrus jelly, 230 00:10:32,760 --> 00:10:34,295 along with lemon curd, 231 00:10:34,320 --> 00:10:35,495 yoghurt sorbet, 232 00:10:35,520 --> 00:10:37,375 and a pink peppercorn crumble. 233 00:10:37,400 --> 00:10:41,175 I thought you would've gone a custard tart. Yeah. Yeah. 234 00:10:41,200 --> 00:10:44,175 We thought you were going to give us a custard tart, actually. 235 00:10:44,200 --> 00:10:46,695 Are you confident with this challenge? 236 00:10:46,720 --> 00:10:49,175 Um... Um... Yeah. Yeah, to a degree. Yeah. 237 00:10:49,200 --> 00:10:52,175 We've tried to remember our recipes the best that we can. 238 00:10:52,200 --> 00:10:54,935 That's the hard part. That's the hard part. Yeah. 239 00:10:54,960 --> 00:10:57,615 I'm making a sorbet. Yeah, yeah, OK, cool. It's happening. 240 00:10:57,640 --> 00:11:02,015 And I'm going to try to churn it as quick as possible. 241 00:11:02,040 --> 00:11:04,415 What are you up to right now? I'm preparing the sorbet. 242 00:11:04,440 --> 00:11:07,135 Just need to figure out how this machine works. 243 00:11:07,160 --> 00:11:08,575 Just plug it in. Huh? 244 00:11:08,600 --> 00:11:10,935 Plug it in, turn it on. DANIEL CHUCKLES 245 00:11:10,960 --> 00:11:14,215 Oh, my God, I made Daniel laugh! That has never happened before. 246 00:11:14,240 --> 00:11:16,495 Made your day. It really has made my day. 247 00:11:18,560 --> 00:11:19,855 How long do we have? 248 00:11:19,880 --> 00:11:21,695 You're halfway through. Thank you. 249 00:11:21,720 --> 00:11:24,095 Thanks, Ellie. You're welcome. 250 00:11:24,120 --> 00:11:27,335 Mauro and Daniel, 30 minutes left. 251 00:11:27,360 --> 00:11:29,935 Bit more stressed out now than I was. 252 00:11:29,960 --> 00:11:32,255 So we're making tubes out of the acetate. 253 00:11:32,280 --> 00:11:33,855 Set our mousse into this, 254 00:11:33,880 --> 00:11:36,215 so that we get a sort of cannelloni shape. 255 00:11:36,240 --> 00:11:38,735 I just call it a tube. I'm from Bolton, aren't I? 256 00:11:38,760 --> 00:11:42,135 While the later teams are getting their creamy elements under way... 257 00:11:42,160 --> 00:11:43,695 This is a set brulee. 258 00:11:43,720 --> 00:11:46,415 ...those who started earlier can begin demoulding... 259 00:11:46,440 --> 00:11:48,215 So I'm making sure they're smooth. 260 00:11:48,240 --> 00:11:51,615 ...and discover if they've remembered their setting ratios correctly. 261 00:11:51,640 --> 00:11:52,975 It's quite dense. 262 00:11:53,000 --> 00:11:55,015 I need to redo the panna cotta. 263 00:11:55,040 --> 00:11:56,895 Why? It's very set. 264 00:11:56,920 --> 00:11:58,735 Oh, no. How much agar did you put? 265 00:11:58,760 --> 00:12:00,775 Seven. Seven?! 266 00:12:00,800 --> 00:12:04,015 I'm thinking to remelt it, and I'm adding like more liquid 267 00:12:04,040 --> 00:12:07,455 so it's not that firm. Hopefully it works. 268 00:12:07,480 --> 00:12:09,815 But with plating up time fast approaching... 269 00:12:09,840 --> 00:12:12,295 Going to start to put the decorations around the dessert. 270 00:12:12,320 --> 00:12:15,455 ...Mauro and Daniel have no time to remake their mousse. 271 00:12:15,480 --> 00:12:19,215 Mauro and Daniel, you have ten minutes left. 272 00:12:19,240 --> 00:12:22,655 Cherish and Benoit are not only expecting exquisite desserts... 273 00:12:22,680 --> 00:12:24,695 Sorry, guys. I'll just slip through you, cheers. 274 00:12:24,720 --> 00:12:27,095 ...but they must be accompanied by an array of sauces, 275 00:12:27,120 --> 00:12:30,855 salsas and sorbets that will lift the entire plate. 276 00:12:30,880 --> 00:12:33,215 Can you taste the coriander? Can you taste the lime? 277 00:12:33,240 --> 00:12:36,375 Can you taste the mango? Andy, do you want me to feed you? 278 00:12:36,400 --> 00:12:38,695 Oh, yeah. Oh, yeah! 279 00:12:38,720 --> 00:12:41,575 The judges are also expecting contrasting textures. 280 00:12:41,600 --> 00:12:43,495 I'm making a crumble with pink peppercorns on. 281 00:12:43,520 --> 00:12:46,695 Let's go with the ice cream. Quickly, cos it's melting. 282 00:12:46,720 --> 00:12:49,055 Come on. Come on, Mau! It's fine, it's fine. 283 00:12:49,080 --> 00:12:51,575 Annie and Subin, you have ten minutes left. 284 00:12:51,600 --> 00:12:54,335 Mauro and Daniel, your time is up. 285 00:12:54,360 --> 00:12:57,295 Please present your plated desserts to the judges. 286 00:13:11,160 --> 00:13:13,775 The teams have been given two and a half hours to create 287 00:13:13,800 --> 00:13:17,095 and present exquisite plated desserts. 288 00:13:17,120 --> 00:13:20,015 I'm happy with the panna cotta. Should be fine. 289 00:13:20,040 --> 00:13:22,015 But while the rest rush to the finish... 290 00:13:22,040 --> 00:13:25,735 Set brulee, going to the blast freezer. I'll put it in. 291 00:13:25,760 --> 00:13:28,175 ...for Mauro and Daniel, time is up. 292 00:13:33,240 --> 00:13:36,935 OK, overall look, it is quite a simple plated dessert. 293 00:13:36,960 --> 00:13:39,295 Visually there is a lot of techniques. 294 00:13:39,320 --> 00:13:43,015 The dome itself looks elegantly presented, but it's a bit boring. 295 00:13:43,040 --> 00:13:44,055 Shall we? Yes. 296 00:13:44,080 --> 00:13:46,135 The sauce is mango and vanilla. 297 00:13:46,160 --> 00:13:49,375 At the top, a strawberry and pink peppercorn mousse. 298 00:13:49,400 --> 00:13:53,335 And then at the side there is a rosemary and dark chocolate sorbet. 299 00:13:53,360 --> 00:13:56,455 The pink peppercorn really goes with your strawberry mousse, 300 00:13:56,480 --> 00:13:59,135 but I expect the mousse to be a little bit lighter. 301 00:13:59,160 --> 00:14:01,775 We haven't created the essence of a plated dessert, other than 302 00:14:01,800 --> 00:14:04,135 the fact that you've put a quenelle of sorbet, 303 00:14:04,160 --> 00:14:07,535 which is actually the nicest part because that combination of herbal 304 00:14:07,560 --> 00:14:09,895 and the dark chocolate works very well. 305 00:14:09,920 --> 00:14:12,295 The peppercorn is not overly powered. 306 00:14:12,320 --> 00:14:15,415 But as far as texture, it's a moussey texture. 307 00:14:15,440 --> 00:14:17,055 I was expecting custard. 308 00:14:17,080 --> 00:14:20,255 You should've gone panna cotta all the way. And then you would have had 309 00:14:20,280 --> 00:14:23,615 something a little bit texturally interesting. Yes, Chef. 310 00:14:23,640 --> 00:14:25,975 Thank you. Thank you. Thanks for your hard work. 311 00:14:32,040 --> 00:14:34,615 While Mauro and Daniel can finally relax... 312 00:14:34,640 --> 00:14:36,975 I'm just trying to make it pretty. 313 00:14:37,000 --> 00:14:40,015 ...Annie and Subin have just a few minutes to assemble all 314 00:14:40,040 --> 00:14:42,015 the components for their plated dessert. 315 00:14:42,040 --> 00:14:43,495 Less, less, less, less. 316 00:14:43,520 --> 00:14:46,175 You've got to think about all these different textures that are going to 317 00:14:46,200 --> 00:14:49,535 bring it all together, so it doesn't become just like a pet it gateau 318 00:14:49,560 --> 00:14:50,535 on a plate. 319 00:14:52,200 --> 00:14:55,295 Chantelle and Kasia, you've got ten minutes left. 320 00:14:57,280 --> 00:14:59,575 Annie and Subin, your time is up. 321 00:14:59,600 --> 00:15:02,255 Please present your plated desserts to the judges. 322 00:15:11,880 --> 00:15:14,215 Well, visually, it's a beautiful dessert 323 00:15:14,240 --> 00:15:15,935 and I'm excited about eating it. 324 00:15:15,960 --> 00:15:18,615 So we have the coconut panna cotta, 325 00:15:18,640 --> 00:15:20,495 raspberry sorbet with some mint. 326 00:15:20,520 --> 00:15:23,735 For the sauce we have mango, pineapple with some coriander, 327 00:15:23,760 --> 00:15:25,735 lemongrass and ginger. 328 00:15:25,760 --> 00:15:28,295 That lovely little sauce with all the herbs you've put in there 329 00:15:28,320 --> 00:15:29,895 and spices - beautiful. 330 00:15:29,920 --> 00:15:32,935 My biggest problem is the panna cotta is super, super tight. 331 00:15:32,960 --> 00:15:35,575 It's too set. But then that raspberry 332 00:15:35,600 --> 00:15:37,535 and mint element there is beautiful, 333 00:15:37,560 --> 00:15:40,335 but doesn't work with your coconut panna cotta. 334 00:15:40,360 --> 00:15:42,975 I was a bit worried when you said that you want to incorporate 335 00:15:43,000 --> 00:15:45,575 the raspberry, and this is what it shows on the plate. 336 00:15:45,600 --> 00:15:47,975 Thank you. Thank you, Chef. 337 00:15:48,000 --> 00:15:49,255 It's OK. 338 00:15:49,280 --> 00:15:50,895 Next to face the judges... 339 00:15:50,920 --> 00:15:52,615 I'm trying to get enough of this on. 340 00:15:52,640 --> 00:15:54,375 ...are Chantelle and Kasia. 341 00:15:54,400 --> 00:15:57,455 What else do we need? We've got this, this, this. Mango salsa. 342 00:15:57,480 --> 00:15:59,215 I'm scared with the creme brulee. 343 00:15:59,240 --> 00:16:01,495 Let me check one. 344 00:16:01,520 --> 00:16:02,695 It's still frozen. 345 00:16:02,720 --> 00:16:05,855 Ma yank and Dharma, you have ten minutes left. 346 00:16:05,880 --> 00:16:08,735 Chantelle and Kasia... That's it. 347 00:16:08,760 --> 00:16:13,215 ...time is up, please serve your plated desserts to the judges. 348 00:16:20,440 --> 00:16:22,415 I like the element on it, but I just feel that it's 349 00:16:22,440 --> 00:16:24,455 a little bit distorted with the plating. 350 00:16:24,480 --> 00:16:27,175 I hope when you eat everything together, that's where 351 00:16:27,200 --> 00:16:28,735 the wow factor comes from. 352 00:16:28,760 --> 00:16:32,415 So it's a lemongrass, cardamom and white chocolate bavarois, 353 00:16:32,440 --> 00:16:34,175 a coconut and lime cream, 354 00:16:34,200 --> 00:16:37,455 some flour less milk chocolate and ginger sponge, 355 00:16:37,480 --> 00:16:40,535 with fresh mango salsa. A pineapple and coriander gel. 356 00:16:40,560 --> 00:16:44,095 I think, as a whole, it is quite an interesting dessert to eat, 357 00:16:44,120 --> 00:16:47,615 but saying that, the mousse itself is not interesting. 358 00:16:47,640 --> 00:16:50,255 Yeah, it's boring. For me, everything feels a bit dry. 359 00:16:50,280 --> 00:16:52,815 You needed a sauce or a sorbet to moisten a little bit 360 00:16:52,840 --> 00:16:57,415 your experience. But overall flavour combination - beautiful. 361 00:16:57,440 --> 00:16:59,415 Thank you. 362 00:16:59,440 --> 00:17:01,935 That was not so bad. Yeah. 363 00:17:01,960 --> 00:17:03,855 Ma yank and Dharma are up next. 364 00:17:06,560 --> 00:17:08,335 Be careful. 365 00:17:08,360 --> 00:17:11,415 Caroline and Martin, you have ten minutes left. 366 00:17:11,440 --> 00:17:12,855 OK. Phew. 367 00:17:12,880 --> 00:17:14,735 Let's go. It's perfect. 368 00:17:14,760 --> 00:17:17,775 Ma yank and Dharma, time is up, 369 00:17:17,800 --> 00:17:20,535 Please take your plated desserts to the judges. 370 00:17:28,400 --> 00:17:30,735 It does look like a plated dessert. I really like it, 371 00:17:30,760 --> 00:17:32,615 I can see the beauty of all your dessert, 372 00:17:32,640 --> 00:17:34,175 and also the height as well. 373 00:17:34,200 --> 00:17:36,175 There's an orange and pine creme brulee, 374 00:17:36,200 --> 00:17:38,695 allspice crumble. On top of it, you'll see 375 00:17:38,720 --> 00:17:41,055 a sea salt caramel and thyme ice cream. 376 00:17:41,080 --> 00:17:42,895 The creme brulee is frozen in the centre. 377 00:17:42,920 --> 00:17:45,535 Having said that, I really like the creme brulee texture. 378 00:17:45,560 --> 00:17:49,535 And also you caramelised it a la minute, which makes the top have 379 00:17:49,560 --> 00:17:52,255 a little snap, I love that. I really, really like 380 00:17:52,280 --> 00:17:55,015 the salted caramel and the thyme ice cream. 381 00:17:55,040 --> 00:17:56,455 Oh, my goodness, when I eat it 382 00:17:56,480 --> 00:18:00,455 with your allspice crumble, that is where I start to dance. 383 00:18:00,480 --> 00:18:02,775 Well done, guys. Thank you very much. Thank you. 384 00:18:02,800 --> 00:18:04,455 Thanks, Chef. 385 00:18:04,480 --> 00:18:08,295 Caroline and Martin are next to present their plated desserts. 386 00:18:08,320 --> 00:18:10,615 This is why I stopped working in a hotel, 387 00:18:10,640 --> 00:18:11,975 I do not like plated desserts! 388 00:18:13,200 --> 00:18:14,455 How long's left? 389 00:18:14,480 --> 00:18:16,815 Andrew and Raf, you have ten minutes left. 390 00:18:16,840 --> 00:18:19,175 Ten minutes, Raf. Pardon? Ten minutes. 391 00:18:19,200 --> 00:18:22,535 And that is not the sexiest quenelle, but... 392 00:18:22,560 --> 00:18:24,895 Caroline and Martin, your time is up. 393 00:18:24,920 --> 00:18:27,175 Please present your plated desserts to the judges. 394 00:18:33,160 --> 00:18:35,455 The quenelle, it is not very nice. 395 00:18:35,480 --> 00:18:38,375 What I do like, though, is what you've done 396 00:18:38,400 --> 00:18:40,895 with that little trestle of chocolate. 397 00:18:40,920 --> 00:18:43,935 Because you placed it on the warm chocolate floor, 398 00:18:43,960 --> 00:18:45,775 and therefore it melts down 399 00:18:45,800 --> 00:18:48,055 and creates a beautiful sheen on it. 400 00:18:48,080 --> 00:18:50,055 And you create the goose bumps. 401 00:18:51,360 --> 00:18:55,055 So we have a chocolate Tonka bean and vanilla flan, 402 00:18:55,080 --> 00:18:57,975 a mango and mint compote, 403 00:18:58,000 --> 00:19:01,335 with a raspberry and mint sorbet. 404 00:19:01,360 --> 00:19:04,815 I really like the hot and the cold dessert element on your plate. 405 00:19:04,840 --> 00:19:07,295 When I eat your flan with the raspberry 406 00:19:07,320 --> 00:19:10,535 and mint, it actually make a very good combination. 407 00:19:10,560 --> 00:19:13,815 The raspberry sorbet is beautiful. I've got warm, 408 00:19:13,840 --> 00:19:16,335 I've got cold, I've got frozen, 409 00:19:16,360 --> 00:19:20,015 so in terms of temperature you went to town with it. I love it. 410 00:19:20,040 --> 00:19:21,855 Thank you, Chef. Thank you very much. 411 00:19:23,280 --> 00:19:26,015 Last to face the judges are Andy and Raf. 412 00:19:26,040 --> 00:19:28,615 They look good. It's like a lemon meringue pie on 413 00:19:28,640 --> 00:19:32,975 steroids. Should I put the sorbet on? Yeah, yeah. Let's go. 414 00:19:33,000 --> 00:19:34,975 Andrew and Raf, time is up. 415 00:19:35,000 --> 00:19:37,335 Please take your plated desserts to the judges. 416 00:19:47,800 --> 00:19:51,215 I love the colour contrast, the white and the yellow. 417 00:19:51,240 --> 00:19:54,695 It's dainty, it's clean, it's elegant, it's sophisticated. 418 00:19:54,720 --> 00:19:57,095 Simple but elegant. I like it. 419 00:19:57,120 --> 00:20:01,695 So we have a thyme mousse with a pink peppercorn crumble, 420 00:20:01,720 --> 00:20:04,735 lemon curd, and a yoghurt sorbet. 421 00:20:04,760 --> 00:20:07,175 It's beautiful, it's elegant, it's fresh, 422 00:20:07,200 --> 00:20:09,175 it's full of texture and emotions. 423 00:20:09,200 --> 00:20:11,615 I eat your dessert and I feel happy. 424 00:20:11,640 --> 00:20:15,215 Chef, your thyme mousse, it is light, it is fragrant. 425 00:20:15,240 --> 00:20:18,575 Eating with the crumble, with your yoghurt sorbet, 426 00:20:18,600 --> 00:20:21,855 plus your lemon curd - ooh, la-la-la-la-la-la! 427 00:20:21,880 --> 00:20:23,295 I think I'm in heaven. 428 00:20:23,320 --> 00:20:26,815 So you've got the herbs, the spice, and the texture we've asked for. 429 00:20:26,840 --> 00:20:29,495 Oh! Beautiful, love it. Thank you very much. 430 00:20:29,520 --> 00:20:30,735 Pleasure, thank you. 431 00:20:33,720 --> 00:20:35,055 Really good comments. 432 00:20:35,080 --> 00:20:40,015 It's so beautiful. I can eat it all day. All day. 433 00:20:40,040 --> 00:20:42,375 Judging went well. They liked it, so... 434 00:20:45,200 --> 00:20:46,855 No. I was sweating so much. 435 00:20:52,640 --> 00:20:55,495 I was a little bit worried she'd maybe say too much with 436 00:20:55,520 --> 00:20:57,215 the spices, whatever, but she didn't. 437 00:20:57,240 --> 00:20:58,735 So, yeah, so it's all good. 438 00:20:58,760 --> 00:21:00,255 Mistakes can happen. 439 00:21:00,280 --> 00:21:02,775 You can't deliver always at the top. 440 00:21:02,800 --> 00:21:04,135 Tomorrow is another day. 441 00:21:08,480 --> 00:21:11,175 With an ambitious showpiece challenge ahead of them tomorrow, 442 00:21:11,200 --> 00:21:14,615 the chefs have been given a golden hour this evening to prepare. 443 00:21:14,640 --> 00:21:18,175 What a way to kick off the final six. An exciting morning. 444 00:21:18,200 --> 00:21:20,695 Everybody did well, I think. Harwoods Patisserie, 445 00:21:20,720 --> 00:21:22,055 they've nailed it today. 446 00:21:22,080 --> 00:21:25,495 It was clean, it was sharp, it was beautiful. 447 00:21:25,520 --> 00:21:28,455 And then Ma yank and Dharma - wow! 448 00:21:28,480 --> 00:21:30,215 I'm actually quite impressed with them 449 00:21:30,240 --> 00:21:33,655 because I think that they balanced the taste perfectly for us today. 450 00:21:33,680 --> 00:21:37,215 The Landmark and the Dorchester, both from massive hotels, 451 00:21:37,240 --> 00:21:39,935 you'd think they'd have a lot of experience with plated desserts. 452 00:21:39,960 --> 00:21:42,615 There was no emotion to it, it was just kind of 453 00:21:42,640 --> 00:21:44,495 a cake on a plate. 454 00:21:44,520 --> 00:21:46,815 But I would not write off anyone yet. 455 00:21:46,840 --> 00:21:48,335 Tomorrow is going to be a big day. 456 00:21:48,360 --> 00:21:51,495 They have to suspend the showpiece. Interesting. They have to suspend 457 00:21:51,520 --> 00:21:54,175 their showpiece? Yes. From the air? 458 00:21:54,200 --> 00:21:55,775 From the air. 459 00:21:55,800 --> 00:21:58,615 Are you lot drunk when you come up with these challenges? 460 00:21:58,640 --> 00:22:00,335 Well, we could be. We could be. 461 00:22:07,160 --> 00:22:10,095 Just one more challenge stands between the teams 462 00:22:10,120 --> 00:22:13,495 and a place in the quarterfinal. And it's a challenge... 463 00:22:13,520 --> 00:22:14,615 Wow. 464 00:22:14,640 --> 00:22:18,055 ...that's never been attempted before in the Professionals kitchen. 465 00:22:18,080 --> 00:22:20,415 Good morning, chefs, and welcome back. 466 00:22:20,440 --> 00:22:22,975 We hope you've recovered from yesterday's excitement 467 00:22:23,000 --> 00:22:26,575 because the judges have described today's showpiece challenge as 468 00:22:26,600 --> 00:22:30,495 the most exciting challenge they've ever set in this kitchen 469 00:22:30,520 --> 00:22:33,935 and I can't wait. I love drama. Benoit, tell us more. 470 00:22:33,960 --> 00:22:37,255 Well, chefs, today you must take to the sky 471 00:22:37,280 --> 00:22:41,975 and create a gravity-defying, suspended showpiece. 472 00:22:42,000 --> 00:22:45,335 And nothing, but absolutely nothing, must be set on 473 00:22:45,360 --> 00:22:47,255 your presentation table below. 474 00:22:47,280 --> 00:22:52,775 Incorporated into your showpiece must be 30 pet its fours. 475 00:22:52,800 --> 00:22:55,655 The design and flavour is up to you. 476 00:22:55,680 --> 00:22:58,335 But it must be identical 477 00:22:58,360 --> 00:23:02,335 and it must be suspended within your showpiece. 478 00:23:02,360 --> 00:23:05,575 Be very careful, chefs, one false move 479 00:23:05,600 --> 00:23:09,975 and your hope might come crashing down to earth. 480 00:23:10,000 --> 00:23:12,815 Get ready, chefs. It's time for lift-off. 481 00:23:12,840 --> 00:23:15,175 You've already had one and a half hours to prep. 482 00:23:15,200 --> 00:23:17,215 You now have a further four hours 483 00:23:17,240 --> 00:23:20,735 to complete this challenge. Best of luck. Time starts now. 484 00:23:23,000 --> 00:23:24,535 This is exciting. 485 00:23:24,560 --> 00:23:27,695 The last five minutes, I promise you, will be a nail-biting 486 00:23:27,720 --> 00:23:30,015 kind of moment because they're going to go, "Click". 487 00:23:30,040 --> 00:23:31,495 They'll be underneath like, "Ah!" 488 00:23:31,520 --> 00:23:35,535 I'm scared of heights, so even a ladder would be challenging 489 00:23:35,560 --> 00:23:36,735 for me today. 490 00:23:36,760 --> 00:23:40,415 I think it's insane to hang chocolates. 491 00:23:40,440 --> 00:23:43,215 We are a bit nervous today because it's the first time we've asked for 492 00:23:43,240 --> 00:23:45,615 our team to create a suspended showpiece, 493 00:23:45,640 --> 00:23:47,935 and for this our team can choose whatever medium they want. 494 00:23:47,960 --> 00:23:49,815 It could be chocolate, sugar, 495 00:23:49,840 --> 00:23:54,335 but if you decide to work with sugar, the risk factor is enormous. 496 00:23:54,360 --> 00:23:56,695 Chocolate, you can fix when it break. But sugar, you just 497 00:23:56,720 --> 00:24:00,055 need to do it again because it break and shatter. 498 00:24:00,080 --> 00:24:03,015 We are testing them on their engineering skill. 499 00:24:03,040 --> 00:24:05,575 On top of that, they need to produce for us 500 00:24:05,600 --> 00:24:09,175 a bite-size pet its fours, so, Chef, no time to hang around! 501 00:24:11,280 --> 00:24:12,575 Morning! 502 00:24:12,600 --> 00:24:14,895 So what is it like when you get this challenge, 503 00:24:14,920 --> 00:24:16,455 what is ticking on your brain? 504 00:24:16,480 --> 00:24:19,695 How are we going to suspend it from the ceiling? 505 00:24:19,720 --> 00:24:24,095 So we are doing a pride balloon. My sister is trans, 506 00:24:24,120 --> 00:24:26,935 and Raf has a partner as well. OK. So it's going to be 507 00:24:26,960 --> 00:24:30,095 a hot-air balloon and then we've got some graffiti on it saying, "Love." 508 00:24:30,120 --> 00:24:32,855 So it's a love balloon. We like spreading the love. 509 00:24:32,880 --> 00:24:36,415 Made entirely from chocolate, Andy and Raf's colourful pride balloon 510 00:24:36,440 --> 00:24:39,135 will hopefully float through the air, carrying with it 511 00:24:39,160 --> 00:24:41,455 a basket of 30 hand-painted 512 00:24:41,480 --> 00:24:44,095 passion fruit martini inspired macarons. 513 00:24:44,120 --> 00:24:45,615 What are you painting on? 514 00:24:45,640 --> 00:24:46,895 So we're painting flowers. 515 00:24:46,920 --> 00:24:50,575 Andy just suggested we'd hand paint it and I was... Elated. 516 00:24:50,600 --> 00:24:52,175 Elated at the task. 517 00:24:52,200 --> 00:24:54,535 Do you think that is too big for a pet it four, 518 00:24:54,560 --> 00:24:56,895 because pet its fours are supposed to be bite-sized. 519 00:24:56,920 --> 00:24:58,415 Well, it depends how big your mouth is. 520 00:24:58,440 --> 00:24:59,895 For me, it's going to be tiny. 521 00:24:59,920 --> 00:25:02,215 LAUGHTER 522 00:25:02,240 --> 00:25:06,135 Traditionally served after dinner, pet its fours are bite-sized pasties 523 00:25:06,160 --> 00:25:09,175 usually containing at least one baked element. 524 00:25:09,200 --> 00:25:11,855 I don't really like pet its fours, it's a bit small for me. 525 00:25:11,880 --> 00:25:13,055 There's nothing to eat. 526 00:25:14,320 --> 00:25:15,895 They might be small, but Benoit 527 00:25:15,920 --> 00:25:19,055 and Cherish are expecting flavours that pack a punch. 528 00:25:19,080 --> 00:25:22,175 We're going to make madeleines, so the flavour will be 529 00:25:22,200 --> 00:25:23,815 a lime and shiso. 530 00:25:23,840 --> 00:25:26,135 Is there any reason why you choose shiso? 531 00:25:26,160 --> 00:25:28,095 It's just for a bit sourness. 532 00:25:28,120 --> 00:25:30,975 Wow, I'm in for a treat, I hope. 533 00:25:31,000 --> 00:25:32,935 Filled with sharp lime shiso gel 534 00:25:32,960 --> 00:25:34,975 and soaked in passion fruit syrup, 535 00:25:35,000 --> 00:25:37,415 Annie and Subin's madeleines will be flying up, 536 00:25:37,440 --> 00:25:39,375 up and away in a chocolate house 537 00:25:39,400 --> 00:25:41,615 carried by 40 blown sugar balloons. 538 00:25:42,880 --> 00:25:47,255 Oh! That must be extremely fragile, no? Yeah. 539 00:25:47,280 --> 00:25:50,895 Well, that's taking a massive amount of risk. You're confident about it? 540 00:25:50,920 --> 00:25:54,815 I mean, I think two time it broke, two time it was fine. 541 00:25:54,840 --> 00:25:57,135 50-50 chance of success. Yeah. 542 00:25:57,160 --> 00:25:58,535 Oh, la-la-la-la. 543 00:25:58,560 --> 00:26:00,495 If attempting 40 fragile blown 544 00:26:00,520 --> 00:26:02,895 balloons wasn't enough of a tall order... 545 00:26:02,920 --> 00:26:06,575 I will say it will be worth it if it comes out nice. 546 00:26:06,600 --> 00:26:09,615 ...two teams have their sights set even higher. 547 00:26:09,640 --> 00:26:12,215 Well, we're making a planet. Oh, brilliant! 548 00:26:12,240 --> 00:26:15,695 And we're going to have a rocket flying towards that planet. 549 00:26:15,720 --> 00:26:17,615 The Landmark, they're doing a rocket as well. 550 00:26:17,640 --> 00:26:20,215 They don't have a story, we'll have a story. Oh, you have a story. 551 00:26:20,240 --> 00:26:21,895 I like that. 552 00:26:21,920 --> 00:26:23,935 Blasting off towards a planet inhabited 553 00:26:23,960 --> 00:26:27,215 with white chocolate, yuzu and pistachio pet its fours, 554 00:26:27,240 --> 00:26:29,055 Ma yank and Dharma's space shuttle will tell 555 00:26:29,080 --> 00:26:31,415 the story of Dharma's childhood dream of becoming 556 00:26:31,440 --> 00:26:34,015 the next Neil Armstrong. 557 00:26:34,040 --> 00:26:36,895 Did you really want to be an astronaut? Yes. When I was small, 558 00:26:36,920 --> 00:26:41,455 I have seen the newspaper with like the costume, helmet. Yeah. 559 00:26:41,480 --> 00:26:43,815 "I want to be like that." Oh! 560 00:26:43,840 --> 00:26:45,815 But there's no man on the moon in Mauro 561 00:26:45,840 --> 00:26:48,735 and Daniel's entry in this particular space race. 562 00:26:48,760 --> 00:26:50,455 So Daniel is preparing an alien. 563 00:26:50,480 --> 00:26:53,455 A little alien is to make it more funky. 564 00:26:53,480 --> 00:26:55,775 Oh, does the rocket have a name, by the way? 565 00:26:55,800 --> 00:26:57,615 Rocket man. 566 00:26:57,640 --> 00:26:59,895 It could be rocket woman, cos it's 2023, so... 567 00:27:02,640 --> 00:27:06,135 Propelled through a mini solar system by sugar work flames, 568 00:27:06,160 --> 00:27:08,855 Mauro and Daniel's alien space craft will transport 569 00:27:08,880 --> 00:27:12,295 a precious cargo of intricate pet its fours. 570 00:27:12,320 --> 00:27:15,175 So the pet its fours are going to be chocolate. Inside there will be 571 00:27:15,200 --> 00:27:19,695 a gel of kalamansi and lime. A ganache of hazelnut and caramel. 572 00:27:19,720 --> 00:27:22,535 So it's going to be like a bonbon, like a chocolate bonbon? The shell 573 00:27:22,560 --> 00:27:26,255 is like a chocolate bonbon, but there is something more around. 574 00:27:26,280 --> 00:27:29,375 But the most important thing, is it going to be bite-sized? 575 00:27:29,400 --> 00:27:31,415 Two centimetres and a half diameter. 576 00:27:31,440 --> 00:27:34,055 OK. I hope you're reaching for star today. 577 00:27:34,080 --> 00:27:37,535 I really hope so, too. Our fate depends on this. 578 00:27:37,560 --> 00:27:39,095 Eeh! Ah! 579 00:27:39,120 --> 00:27:41,535 The fate of all the teams' showpieces will depend on 580 00:27:41,560 --> 00:27:43,215 the weight of their structures. 581 00:27:43,240 --> 00:27:45,535 We're fairly confident with the engineering. 582 00:27:45,560 --> 00:27:46,615 Our balloon is hollow, 583 00:27:46,640 --> 00:27:49,375 so actually it only weighs just over a kilo. 584 00:27:49,400 --> 00:27:51,855 We have divided the weight into three different segments, 585 00:27:51,880 --> 00:27:54,615 so even if my rocket falls, you'll have planet hanging. 586 00:27:54,640 --> 00:27:56,935 If the planet falls, the rocket is hanging. 587 00:27:56,960 --> 00:27:59,215 It will not collapse completely. 588 00:27:59,240 --> 00:28:00,215 But one team... 589 00:28:02,040 --> 00:28:04,655 ...are doubling down on their attempt to avoid disaster. 590 00:28:04,680 --> 00:28:08,215 We made enough parts to basically make two showpieces. 591 00:28:08,240 --> 00:28:10,055 Oh, so you've got backups? We've got a back up. 592 00:28:10,080 --> 00:28:13,175 That's smart, but also doubling your workload. 593 00:28:13,200 --> 00:28:15,535 Chantelle and Kasia are hoping that they will blow 594 00:28:15,560 --> 00:28:17,855 the judges away with their whimsical wind chime, 595 00:28:17,880 --> 00:28:19,815 featuring candyfloss clouds, 596 00:28:19,840 --> 00:28:22,335 cast chocolate aeroplanes and hot air balloons, 597 00:28:22,360 --> 00:28:24,935 and a parliament of owls who will stand guard over 598 00:28:24,960 --> 00:28:28,015 their passion fruit and mango pet its fours. 599 00:28:28,040 --> 00:28:31,095 I have an owl wind chime at home. I love owls, 600 00:28:31,120 --> 00:28:32,855 they're a little bit mysterious. 601 00:28:32,880 --> 00:28:34,815 And I thought that's probably not something 602 00:28:34,840 --> 00:28:37,295 the other teams are going to be going for. 603 00:28:37,320 --> 00:28:40,895 Also taking a cue from nature are Caroline and Martin... 604 00:28:40,920 --> 00:28:42,895 We're doing a beehive. 605 00:28:42,920 --> 00:28:46,135 The bee is actually Manchester's symbol. 606 00:28:46,160 --> 00:28:48,415 We both live in Manchester, 607 00:28:48,440 --> 00:28:51,535 so we thought that we'll honour 608 00:28:51,560 --> 00:28:55,535 the city where we met and make it fly. 609 00:28:55,560 --> 00:28:58,095 Complete with a queen bee and her workers, 610 00:28:58,120 --> 00:29:01,215 Caroline and Martin's showpiece will display their pet its fours 611 00:29:01,240 --> 00:29:04,655 made from honey, mascarpone and match a green tea powder. 612 00:29:04,680 --> 00:29:07,415 They'll all sit in their hanging honeycomb structure, 613 00:29:07,440 --> 00:29:09,695 which is made up of 40 individually 614 00:29:09,720 --> 00:29:12,495 moulded chocolate hexagons. 615 00:29:12,520 --> 00:29:14,855 So how many times have you practised this? 616 00:29:14,880 --> 00:29:17,975 Uh, we've practised every single part 617 00:29:18,000 --> 00:29:21,415 a couple of times. But we haven't hanged it. Ah! 618 00:29:21,440 --> 00:29:24,295 Are you saying that your life in this competition is hanging by 619 00:29:24,320 --> 00:29:26,655 a thread? Yes. Ooh! Literally. 620 00:29:29,280 --> 00:29:35,015 Chefs, you're halfway through! Time is really flying by, isn't it? 621 00:29:35,040 --> 00:29:36,575 While Caroline has a mammoth beehive 622 00:29:36,600 --> 00:29:39,775 to construct from her 40 individual hexagons... 623 00:29:39,800 --> 00:29:41,695 We cannot hang around. 624 00:29:41,720 --> 00:29:45,215 ...Subin has the nerve-racking task of building her enormous bunch 625 00:29:45,240 --> 00:29:46,895 of sugar work balloons. 626 00:29:46,920 --> 00:29:49,815 So I'm guessing the inspiration for this is the film Up? 627 00:29:49,840 --> 00:29:52,135 Yeah, it's one of my favourites, yeah. I love that! 628 00:29:52,160 --> 00:29:53,575 Oh, it is lovely, isn't it? Yeah. 629 00:29:53,600 --> 00:29:56,375 If that works, it's going to look fantastic. So that's all sugar work? 630 00:29:56,400 --> 00:29:59,695 Yeah. And sugar work, as I understand it, can be a bit risky? 631 00:29:59,720 --> 00:30:02,055 It's very fragile, so I need to make sure that 632 00:30:02,080 --> 00:30:04,735 I glue it well, so it doesn't fall down. 633 00:30:04,760 --> 00:30:09,135 Ensuring that the showpieces can hold their own weight is crucial. 634 00:30:09,160 --> 00:30:11,855 A lot of the stability is coming from this, 635 00:30:11,880 --> 00:30:15,095 so we were most worried about these two pieces coming apart. 636 00:30:15,120 --> 00:30:18,095 We've got to make sure that everything's really secure. 637 00:30:18,120 --> 00:30:19,895 That's it, next one. 638 00:30:19,920 --> 00:30:23,095 But each join possesses the potential for collapse. 639 00:30:23,120 --> 00:30:25,975 Come on, I don't have a lot of time. 640 00:30:26,000 --> 00:30:29,255 And Caroline's beehive has more joins than most. 641 00:30:29,280 --> 00:30:31,735 OK, I'm feeling stressed for the connections, right? 642 00:30:31,760 --> 00:30:33,735 Cos that's where... Any weak point is going to be 643 00:30:33,760 --> 00:30:34,975 a connection. Exactly. 644 00:30:35,000 --> 00:30:37,895 And with a backlog of hexagons waiting to be released... 645 00:30:37,920 --> 00:30:39,855 Yeah, it is a little time-consuming 646 00:30:39,880 --> 00:30:41,415 to actually unmould them all. 647 00:30:41,440 --> 00:30:43,255 ...they can't afford any delays. 648 00:30:44,960 --> 00:30:47,615 Ah-oh! 649 00:30:47,640 --> 00:30:49,895 Oh, that is not a good start at all. 650 00:30:51,240 --> 00:30:53,775 Nope. Urgh! 651 00:30:53,800 --> 00:30:57,295 If this doesn't work, we'll have no showpiece. 652 00:30:57,320 --> 00:30:59,295 Right now I'm a little stressed. 653 00:31:02,000 --> 00:31:05,055 Few more, few more, few more, and then it's ready for a bit of colour. 654 00:31:05,080 --> 00:31:09,775 No panic. No pressure at all. 655 00:31:09,800 --> 00:31:13,055 While Caroline races to complete her hanging honeycomb... 656 00:31:13,080 --> 00:31:15,375 Oh, it's so messy! 657 00:31:15,400 --> 00:31:18,255 ...Martin and the rest of the teams' attention has turned back 658 00:31:18,280 --> 00:31:19,775 to their pet its fours. 659 00:31:20,920 --> 00:31:23,255 Are you ready for the pet its fours? Yeah. 660 00:31:23,280 --> 00:31:28,335 I'm dipping our pet its fours into our match a chocolate glaze. 661 00:31:28,360 --> 00:31:29,935 You've got two hands, use two hands. 662 00:31:29,960 --> 00:31:32,575 And while all 30 must be identical and immaculate... 663 00:31:32,600 --> 00:31:34,935 I'm going to make it look like a mini galaxy. 664 00:31:34,960 --> 00:31:38,815 ...it's crucial both taste and texture are perfectly poised. 665 00:31:38,840 --> 00:31:41,215 There's a passion fruit curd and there's just butter cream 666 00:31:41,240 --> 00:31:43,695 with a bit of vanilla. Andy, do you think that's enough? 667 00:31:43,720 --> 00:31:45,055 No, that'll be enough. 668 00:31:45,080 --> 00:31:47,095 So this is the madeleines. 669 00:31:47,120 --> 00:31:49,895 We're going to soak it in the passion fruit and lime. 670 00:31:49,920 --> 00:31:52,495 So it's a passion fruit chocolate mousse with a mango 671 00:31:52,520 --> 00:31:54,015 and passion fruit gel. 672 00:31:54,040 --> 00:31:56,935 Oh, my God. That is delicious. Can you be our judge? 673 00:31:56,960 --> 00:31:58,455 Yes. Please. You win! 674 00:32:00,960 --> 00:32:04,175 Chefs, you have one hour left. 675 00:32:04,200 --> 00:32:08,855 Are you ready to do the holes? I'm going to do the holes. Yeah. Yes. 676 00:32:08,880 --> 00:32:13,255 Before their gravity-defying showpieces can begin their ascent... 677 00:32:13,280 --> 00:32:15,855 Right, do you want me to lift it and you go through? I'll go through. 678 00:32:15,880 --> 00:32:17,415 Do you remember? Yeah, I remember. 679 00:32:17,440 --> 00:32:20,335 ...the chefs must tackle the perilous process of threading metres 680 00:32:20,360 --> 00:32:23,975 of cable through their brittle chocolate creations. 681 00:32:24,000 --> 00:32:26,335 What stage of flight prep are we at? 682 00:32:26,360 --> 00:32:27,975 We've finished all of our pieces, 683 00:32:28,000 --> 00:32:30,295 we're just going to start assembling it now. 684 00:32:30,320 --> 00:32:32,975 Oh, crikey. Construction begins. 685 00:32:33,000 --> 00:32:37,375 Just feeding some wire through the bottom. 686 00:32:37,400 --> 00:32:39,735 Keep going. I'm going to have to put it down. 687 00:32:39,760 --> 00:32:42,415 Hold up, hold up. Chocolate, chocolate, chocolate, watch it. 688 00:32:42,440 --> 00:32:44,215 Yeah, I've got it. Hold steady. 689 00:32:44,240 --> 00:32:46,095 We're just making sure that when we make 690 00:32:46,120 --> 00:32:49,175 the holes in this, that it's lined up with the holes in this. 691 00:32:49,200 --> 00:32:51,055 We have asked ourselves the question - 692 00:32:51,080 --> 00:32:53,095 is the showpiece challenging enough? 693 00:32:53,120 --> 00:32:55,135 Um, but I think with the aspect of having 694 00:32:55,160 --> 00:32:57,135 to hang it from the ceiling as well, 695 00:32:57,160 --> 00:32:58,815 we didn't know if we could complete it 696 00:32:58,840 --> 00:33:00,775 and then end up with everything on the floor. 697 00:33:00,800 --> 00:33:03,095 But while some concern themselves with the potential 698 00:33:03,120 --> 00:33:04,855 for things to fall apart... 699 00:33:04,880 --> 00:33:07,255 Not ready for gravity yet. 700 00:33:07,280 --> 00:33:11,215 ...Caroline's honeycomb is only just coming together. 701 00:33:11,240 --> 00:33:13,695 Careful. Your jacket! Your jacket is pushing it! 702 00:33:13,720 --> 00:33:15,655 Sorry, sorry, OK. 703 00:33:15,680 --> 00:33:18,295 Jeez! 704 00:33:18,320 --> 00:33:19,575 And she's not alone. 705 00:33:19,600 --> 00:33:21,375 I'm sticking the balloons. 706 00:33:21,400 --> 00:33:24,135 Until all of her brittle balloons have been secured, 707 00:33:24,160 --> 00:33:26,815 Subin's house will remain firmly grounded. 708 00:33:26,840 --> 00:33:30,095 We just worry about the balloons. Only the balloons. 709 00:33:30,120 --> 00:33:32,055 The chocolate you can fix when it break, 710 00:33:32,080 --> 00:33:34,815 but if the sugar break there's no way of fixing. 711 00:33:34,840 --> 00:33:37,735 Chefs, you have 30 minutes left. 712 00:33:37,760 --> 00:33:41,015 Should I hang this? Hang, then I can start to make spun sugar. 713 00:33:41,040 --> 00:33:43,455 with all pre flight checks complete, 714 00:33:43,480 --> 00:33:47,815 the chefs' culinary engineering is about to be put to the test. 715 00:33:47,840 --> 00:33:49,615 So which side do you want to be on? 716 00:33:49,640 --> 00:33:51,935 I want to be on here. Yeah? OK. 717 00:33:51,960 --> 00:33:53,575 So I'm not getting on that. 718 00:33:53,600 --> 00:33:57,295 So you can get up, and lift and you'll clip. Easy. 719 00:33:57,320 --> 00:33:59,175 As simple as that. Yeah. As simple as that. 720 00:33:59,200 --> 00:34:02,255 And if even one of their joins isn't completely secure... 721 00:34:02,280 --> 00:34:04,855 Daniel, go on the other side. Maybe I need a hand, eh? 722 00:34:04,880 --> 00:34:07,775 ...their entire showpiece could come crashing down to earth. 723 00:34:07,800 --> 00:34:09,055 BLEEP. 724 00:34:09,080 --> 00:34:11,015 Dharma. What do you want? 725 00:34:11,040 --> 00:34:13,615 It's heavy. So just to put it there... 726 00:34:17,080 --> 00:34:18,215 You all right there? 727 00:34:19,520 --> 00:34:21,495 Yeah. Is it on? Yeah. 728 00:34:25,800 --> 00:34:27,735 Please don't fall. 729 00:34:27,760 --> 00:34:30,095 Please don't fall. Take your fingers off. 730 00:34:30,120 --> 00:34:32,855 Yeah, I'm holding it. I'm holding it. Fingers off. 731 00:34:32,880 --> 00:34:35,335 Why are you moving? Stop moving. 732 00:34:35,360 --> 00:34:36,895 Stick one more and then stop. 733 00:34:38,760 --> 00:34:43,735 How do we level that basket? We just tilt it. It'WL level itself. 734 00:34:43,760 --> 00:34:46,615 Stop touching it with your hot fingers. 735 00:34:46,640 --> 00:34:49,935 Why is it spinning? Wait. Tsh-tsh-tsh! 736 00:34:51,360 --> 00:34:54,215 CRASHING AND A GASP 737 00:34:54,240 --> 00:34:55,895 That's not a noise that I like. 738 00:34:58,160 --> 00:35:00,975 Was that the balloons? Ah! 739 00:35:02,640 --> 00:35:04,095 BLEEP. 740 00:35:08,840 --> 00:35:09,815 What happened? 741 00:35:12,160 --> 00:35:14,935 Aw. You can do something, you can do something! 742 00:35:21,880 --> 00:35:26,175 You've got time. You've got balloons. It's salvageable. 743 00:35:28,960 --> 00:35:31,535 Right, just need to put the macarons on. 744 00:35:31,560 --> 00:35:33,015 Let's get this done. 745 00:35:33,040 --> 00:35:34,815 Chefs, you have ten minutes left. 746 00:35:37,240 --> 00:35:39,175 We need to start putting these guys on. OK. 747 00:35:39,200 --> 00:35:41,735 Get the best ones. I've got plenty. 748 00:35:41,760 --> 00:35:43,295 I'm shaking. 749 00:35:43,320 --> 00:35:44,815 Just stick as much as you can. 750 00:35:45,920 --> 00:35:48,415 Do you want to do it? Switch job. 751 00:35:50,480 --> 00:35:54,815 We're missing the pet its fours. Where is it? 752 00:35:54,840 --> 00:35:56,775 Go, go, go. 753 00:35:56,800 --> 00:35:59,375 Candyfloss clouds. Do we think that's too much? 754 00:35:59,400 --> 00:36:01,175 White chocolate, white chocolate. 755 00:36:05,480 --> 00:36:07,055 OK, put it down, put it down, 756 00:36:07,080 --> 00:36:10,215 put it down, I've got it. Put it down, slowly. 757 00:36:12,920 --> 00:36:16,175 Chefs, that's it. Your time is up. 758 00:36:16,200 --> 00:36:19,935 Please step away from your showpieces. 759 00:36:19,960 --> 00:36:23,695 Ah, look! They've got a little alien on top. I didn't see him. 760 00:36:41,240 --> 00:36:44,295 Six suspended showpieces and accompanying pet its fours 761 00:36:44,320 --> 00:36:45,575 made in just five hours. 762 00:36:48,600 --> 00:36:51,415 Andrew and Raf from Harwoods Patisserie, come on up. 763 00:37:00,080 --> 00:37:01,815 Well, I have to say, it's very effective. 764 00:37:01,840 --> 00:37:04,775 It's floating in the air and you've made a hot-air balloon. 765 00:37:04,800 --> 00:37:06,455 I liked that connection. 766 00:37:06,480 --> 00:37:09,615 Chef, I really like the texture of the basket you've put in. 767 00:37:09,640 --> 00:37:11,415 Overall it's a very good effort. 768 00:37:11,440 --> 00:37:15,175 OK, let's see if you've got some decent pet its fours. 769 00:37:15,200 --> 00:37:16,575 So what have we got? 770 00:37:16,600 --> 00:37:19,175 So we've got a passion fruit cocktail inspired macaroon, 771 00:37:19,200 --> 00:37:22,415 passion fruit butter cream, and we've got some prosecco 772 00:37:22,440 --> 00:37:23,975 and passion fruit gel. 773 00:37:24,000 --> 00:37:26,375 As far as the painting is concerned, I commend you, Raf, 774 00:37:26,400 --> 00:37:28,215 with the fact that you've done it by hand. 775 00:37:28,240 --> 00:37:29,695 Having said that, it's a bit on 776 00:37:29,720 --> 00:37:32,015 the large size for a pet its fours, yeah? 777 00:37:32,040 --> 00:37:33,175 We're hungry in the north. 778 00:37:38,920 --> 00:37:40,735 Overall it's a very good effort. 779 00:37:40,760 --> 00:37:43,215 I think the cream is really smooth and silky. 780 00:37:43,240 --> 00:37:46,935 The textures are lovely, the flavours are also lovely. 781 00:37:46,960 --> 00:37:50,255 Ultimately it's a balance of size, 782 00:37:50,280 --> 00:37:53,375 and you haven't quite achieved it. Thank you. Thank you. 783 00:38:01,800 --> 00:38:04,135 It's ever so clever that you just use 784 00:38:04,160 --> 00:38:06,455 a little mould that you make yourself 785 00:38:06,480 --> 00:38:08,775 and turn it into a honeycomb. 786 00:38:08,800 --> 00:38:11,135 But if I look a little bit closer, I think you 787 00:38:11,160 --> 00:38:12,975 need to be a bit neater. 788 00:38:13,000 --> 00:38:16,055 If the showpiece lacks neatness, your pet its fours are very neat 789 00:38:16,080 --> 00:38:17,535 and I like it. Shall we taste? 790 00:38:17,560 --> 00:38:19,575 Yeah. So we have a honey 791 00:38:19,600 --> 00:38:21,415 and mascarpone mousse with 792 00:38:21,440 --> 00:38:23,455 a match a cremeux insert. 793 00:38:23,480 --> 00:38:25,775 On top, you have strawberry 794 00:38:25,800 --> 00:38:29,535 and ginger pearls with some pure bee pollen. 795 00:38:29,560 --> 00:38:31,615 And the base is a pecan sable. 796 00:38:31,640 --> 00:38:35,135 Well, I think the overall combination is really beautiful. 797 00:38:35,160 --> 00:38:38,255 I taste the match a. It's not overpowering. 798 00:38:38,280 --> 00:38:40,575 Again the honey just come in beautifully. 799 00:38:40,600 --> 00:38:42,255 It's a very enjoyable pet its fours. 800 00:38:42,280 --> 00:38:44,655 Thank you. Well, it eats very well, 801 00:38:44,680 --> 00:38:48,135 and as you probably know I'm not a great fan of match a, 802 00:38:48,160 --> 00:38:52,495 but this is very well balanced so now I enjoy match a. So well done. 803 00:38:52,520 --> 00:38:54,815 Thank you. Thank you, chefs. 804 00:38:54,840 --> 00:38:57,775 You can buzz off now. Bzz! Thank you. 805 00:39:09,200 --> 00:39:10,975 IMITATES RADIO STATIC 806 00:39:11,000 --> 00:39:12,935 Houston, we've got lift off. 807 00:39:12,960 --> 00:39:15,335 LAUGHTER 808 00:39:15,360 --> 00:39:16,335 Love it. 809 00:39:18,680 --> 00:39:21,735 Well, to be honest with you, guys, there is a hell of 810 00:39:21,760 --> 00:39:23,535 a lot of work in there. 811 00:39:23,560 --> 00:39:27,175 Your showpiece is really impressive to look at. 812 00:39:27,200 --> 00:39:29,535 OK, so we've got some pet its fours to taste. 813 00:39:29,560 --> 00:39:31,975 Please tell us what we've got. So at the bottom we have pistachio 814 00:39:32,000 --> 00:39:34,615 and raspberry sponge. On top of it, it's a yuzu curd 815 00:39:34,640 --> 00:39:38,055 and it has a little bit of pistachio and raspberry crunch in it. 816 00:39:38,080 --> 00:39:41,215 And it's all encased in white chocolate mousse. 817 00:39:41,240 --> 00:39:42,975 Well, you've got some good things in there. 818 00:39:43,000 --> 00:39:45,295 The yuzu element is very fresh, 819 00:39:45,320 --> 00:39:48,215 the pistachio sponge gives you a lovely texture. 820 00:39:48,240 --> 00:39:52,055 But you've got a fair amount of that white chocolate mousse. 821 00:39:52,080 --> 00:39:53,535 Everything feels a bit rich. 822 00:39:53,560 --> 00:39:55,295 Damn, how I wish that you put 823 00:39:55,320 --> 00:39:57,095 a little bit more yuzu in it 824 00:39:57,120 --> 00:39:59,975 because it's a little bit sweet side for my liking. 825 00:40:00,000 --> 00:40:02,055 But I see great potential. 826 00:40:02,080 --> 00:40:05,295 What I like about your team is that you're getting stronger 827 00:40:05,320 --> 00:40:07,575 and stronger. Well done. 828 00:40:07,600 --> 00:40:09,375 Thanks. See you later. Thank you. 829 00:40:19,560 --> 00:40:22,735 This is amazing! 830 00:40:22,760 --> 00:40:24,295 Pow! Boom. 831 00:40:24,320 --> 00:40:27,175 I'm impressed, yeah. With you, when it comes to showpiece 832 00:40:27,200 --> 00:40:30,615 so far, you will come up always with something impressive 833 00:40:30,640 --> 00:40:32,135 to look at. And it is. 834 00:40:32,160 --> 00:40:34,495 OK, let's talk about pet its fours, then. What have we got? 835 00:40:34,520 --> 00:40:36,855 The disc at the bottom is chocolate, 836 00:40:36,880 --> 00:40:40,175 and in the cup there is a gel of kalamansi and lime. 837 00:40:40,200 --> 00:40:43,095 In the middle a ganache of caramel and hazelnut, 838 00:40:43,120 --> 00:40:45,415 and on the top are a gel of vanilla and mango. 839 00:40:46,920 --> 00:40:49,735 I love it. First I thought that it's too much chocolate, 840 00:40:49,760 --> 00:40:54,535 but when you bite the full pack of explosive flavour keep on coming. 841 00:40:54,560 --> 00:40:59,135 And it is a firework of texture that is on my palate. 842 00:40:59,160 --> 00:41:00,855 There's a lot going on in your pet its fours, 843 00:41:00,880 --> 00:41:03,655 but what's important is - does it work together very well? 844 00:41:03,680 --> 00:41:05,415 And, yes, it does. 845 00:41:05,440 --> 00:41:08,255 Having said that, it's more of a chocolate bonbon than 846 00:41:08,280 --> 00:41:11,055 a pet its fours. So the real question for us is - 847 00:41:11,080 --> 00:41:13,095 is that a pet its fours or not? 848 00:41:13,120 --> 00:41:14,095 Thank you, chefs. 849 00:41:24,160 --> 00:41:26,455 I think it's a bit bare for my liking. 850 00:41:26,480 --> 00:41:27,815 I like the hot-air balloon, 851 00:41:27,840 --> 00:41:30,575 but at the moment I can see that everything is quite flat. 852 00:41:31,840 --> 00:41:34,575 At the beginning of the competition a piece like this one can work. 853 00:41:34,600 --> 00:41:37,295 But look around the kitchen today. 854 00:41:37,320 --> 00:41:41,215 You have potentially a design which do not showcase all 855 00:41:41,240 --> 00:41:43,535 the skills you've got, and it shows. 856 00:41:43,560 --> 00:41:45,975 Could you please take us through your pet its fours, please? Yeah, so 857 00:41:46,000 --> 00:41:48,895 the pet its fours are passion fruit creme fraiche mousse, 858 00:41:48,920 --> 00:41:51,215 mango and passion fruit gel, 859 00:41:51,240 --> 00:41:56,775 and a crunchy layer of praline and passion fruit feuilletine. 860 00:41:56,800 --> 00:41:58,575 I really like the acidity of 861 00:41:58,600 --> 00:42:01,535 the passion. It just comes in beautifully. 862 00:42:01,560 --> 00:42:05,935 The mousse itself is beautifully done. It's full pack of flavour. 863 00:42:05,960 --> 00:42:08,295 For me, I'm struggling to feel everything you've put in there. 864 00:42:08,320 --> 00:42:09,855 I feel only one thing - passion fruit. 865 00:42:09,880 --> 00:42:12,735 And a bit of a crunch. It's a little bit on the small side to be able 866 00:42:12,760 --> 00:42:17,055 to appreciate every little bit of work you've put inside, OK? 867 00:42:27,480 --> 00:42:30,055 Oh! Ballsy, 868 00:42:30,080 --> 00:42:33,775 I would say because blown sugar ever so fragile, 869 00:42:33,800 --> 00:42:37,455 but that's also what the competition is all about, is you take some risk 870 00:42:37,480 --> 00:42:42,295 and you show to Cherish and I what you are capable of. 871 00:42:42,320 --> 00:42:43,375 Shall we taste? 872 00:42:44,880 --> 00:42:47,255 I hope it tastes better than it look. At the moment, 873 00:42:47,280 --> 00:42:48,535 it looks super simple. 874 00:42:48,560 --> 00:42:50,975 So it's a lime and shiso Madeleine, 875 00:42:51,000 --> 00:42:54,375 and also there is lime and shiso gel inside. 876 00:42:54,400 --> 00:42:57,375 And the Madeleine, we soaked it in passion fruit syrup. 877 00:42:57,400 --> 00:42:59,815 OK, first taste for me is super, 878 00:42:59,840 --> 00:43:02,815 super tasty. And then with the lime it's very subtle. 879 00:43:02,840 --> 00:43:06,895 What I really don't enjoy eating is the gel that you put in. 880 00:43:06,920 --> 00:43:09,455 It's so sharp that it's like, "Whoa!" 881 00:43:09,480 --> 00:43:12,255 You didn't make it easy on yourself choosing a Madeleine. 882 00:43:12,280 --> 00:43:13,735 It's hard to do well. 883 00:43:13,760 --> 00:43:17,255 And you didn't execute it at the level we were hoping for. 884 00:43:17,280 --> 00:43:20,615 But the showpiece, I can see this being full 885 00:43:20,640 --> 00:43:24,175 and this showpiece would've been right up there with 886 00:43:24,200 --> 00:43:26,535 a showpiece I would remember forever. 887 00:43:26,560 --> 00:43:29,615 So it's not all bad. Thank you, Chef. See you later. 888 00:43:33,120 --> 00:43:34,095 Yeah. 889 00:43:39,040 --> 00:43:40,615 Based on both challenges, 890 00:43:40,640 --> 00:43:42,975 Benoit and Cherish will now rank the teams 891 00:43:43,000 --> 00:43:45,975 and decide who will go through to the quarterfinal. 892 00:43:46,000 --> 00:43:48,855 I think the execution could have been a little bit better. 893 00:43:48,880 --> 00:43:50,415 It's everything but neat. 894 00:43:50,440 --> 00:43:53,375 Quietly confident. I think we're quietly confident. Are you? 895 00:43:53,400 --> 00:43:55,695 OK, I'm quietly confident. 896 00:43:55,720 --> 00:43:58,575 They've gone really, really safe with this. Mm. 897 00:43:58,600 --> 00:44:00,495 Overall it doesn't stand out, does it? 898 00:44:00,520 --> 00:44:02,855 We feel like we've done the best we could, 899 00:44:02,880 --> 00:44:06,575 but compared with other people, you can't really compete. 900 00:44:06,600 --> 00:44:09,855 Imagine this piece with the 20 original balloons. 901 00:44:09,880 --> 00:44:13,415 That would've been blowing every other piece out of the water. 902 00:44:13,440 --> 00:44:15,495 I had like nightmare of breaking it. 903 00:44:15,520 --> 00:44:19,455 And it happened. It's OK. I just wasted like two hours. 904 00:44:19,480 --> 00:44:22,055 They commented on the size, but we love a big portion 905 00:44:22,080 --> 00:44:24,335 in the north, don't we? So, you know... 906 00:44:30,080 --> 00:44:34,095 Benoit and Cherish have made their decision. 907 00:44:34,120 --> 00:44:36,695 The judges thought the team in first place had 908 00:44:36,720 --> 00:44:40,295 a really strong first day and a great showpiece. 909 00:44:42,080 --> 00:44:44,495 Andrew and Raf, congratulations, 910 00:44:44,520 --> 00:44:46,735 you are through to the quarterfinal. 911 00:44:48,480 --> 00:44:50,455 Ma yank and Dharma are second, 912 00:44:50,480 --> 00:44:52,175 Mauro and Daniel take third, 913 00:44:52,200 --> 00:44:54,695 and Caroline and Martin are fourth. 914 00:44:54,720 --> 00:44:57,855 Which leaves us with Chantelle and Kasia from Glenapp Castle, 915 00:44:57,880 --> 00:45:00,495 and Annie and Subin from the Dorchester. 916 00:45:00,520 --> 00:45:03,215 After much deliberation, the judges have decided that 917 00:45:03,240 --> 00:45:06,295 the team leaving the competition is... 918 00:45:10,400 --> 00:45:12,855 ...Chantelle and Kasia. 919 00:45:12,880 --> 00:45:14,655 We're so sorry to see you go. 920 00:45:14,680 --> 00:45:18,375 To everyone else, congratulations. We will see you next week. 921 00:45:20,760 --> 00:45:23,055 We'd never made a showpiece before this. 922 00:45:23,080 --> 00:45:24,015 Never worked with sugar. 923 00:45:24,040 --> 00:45:26,735 You know, so we knew going in that it would be a challenge. 924 00:45:26,760 --> 00:45:30,695 We've worked hard and we should be proud of ourselves. 925 00:45:30,720 --> 00:45:32,295 Well done. Thank you. 926 00:45:32,320 --> 00:45:33,615 We survived. 927 00:45:34,880 --> 00:45:37,615 You guys, you should have won today. 928 00:45:37,640 --> 00:45:42,215 The next week is sugar and chocolate so we need to try to... 929 00:45:42,240 --> 00:45:44,175 Finish the showpiece. Yeah. 930 00:45:44,200 --> 00:45:46,495 Congratulations. Congratulations! 931 00:45:46,520 --> 00:45:48,935 Another win. I think coming into the final six 932 00:45:48,960 --> 00:45:51,335 and then obviously getting a win just puts us in 933 00:45:51,360 --> 00:45:53,695 a positive mood going into the next one. 934 00:45:53,720 --> 00:45:56,495 But if we have a bad day, or we break something, 935 00:45:56,520 --> 00:46:00,015 or something doesn't go right, it's game over. 936 00:46:00,040 --> 00:46:01,495 Next time... 937 00:46:01,520 --> 00:46:04,255 Don't do that, man. That's so sad! 938 00:46:04,280 --> 00:46:05,695 ...it's the quarterfinal... 939 00:46:05,720 --> 00:46:08,575 Faster, faster, Chef. I need the oven so you have to finish your baking now. 940 00:46:08,600 --> 00:46:11,855 ...where the teams tackle a sweet and sour viennoiserie challenge... 941 00:46:11,880 --> 00:46:13,215 It doesn't look good. 942 00:46:13,240 --> 00:46:16,575 ...and the notorious sugar and chocolate showpiece... 943 00:46:16,600 --> 00:46:18,495 This is the one you've all been dreading. 944 00:46:18,520 --> 00:46:22,175 ...whose reptiles and amphibians will make it through to judging... 945 00:46:22,200 --> 00:46:24,175 Are you going to hang for me? 946 00:46:24,200 --> 00:46:26,215 ...and whose will become extinct? 947 00:46:26,240 --> 00:46:27,815 CRASHING 948 00:46:50,480 --> 00:46:54,095 Subtitles by Red Bee Media