1 00:00:02,000 --> 00:00:04,440 Last time... No pressure. ..the heats reached their climax 2 00:00:04,480 --> 00:00:06,440 across two chocolate challenges... 3 00:00:06,480 --> 00:00:07,880 I know it's a pressure, I know. 4 00:00:07,920 --> 00:00:11,040 ..and while The Landmark made it a hat trick of wins... 5 00:00:11,080 --> 00:00:13,200 The cake is amazeball! 6 00:00:13,240 --> 00:00:14,560 ..Glenapp Castle... 7 00:00:14,600 --> 00:00:17,920 It's matcha infused with a little bit of seaweed. 8 00:00:17,960 --> 00:00:20,000 ..cast the flavour net too wide. 9 00:00:20,040 --> 00:00:23,600 Do I want to eat a fishy chocolate? Not really. OK. 10 00:00:23,640 --> 00:00:26,640 But it was Mustapha and Tracy's moulding mare... 11 00:00:26,680 --> 00:00:28,080 Oh! 12 00:00:28,120 --> 00:00:29,280 No, it's broken. 13 00:00:29,320 --> 00:00:31,440 ..that saw them exit the competition. 14 00:00:31,480 --> 00:00:32,760 Mustapha and Tracy. 15 00:00:35,240 --> 00:00:37,720 LIAM: This time... Be careful. 16 00:00:37,760 --> 00:00:39,200 ..the two heats collide... 17 00:00:39,240 --> 00:00:40,680 This is exciting! 18 00:00:40,720 --> 00:00:43,040 ..to tackle a staggering secret challenge... 19 00:00:43,080 --> 00:00:45,920 I love winging it. I love not having a recipe. 20 00:00:45,960 --> 00:00:48,080 ..and they'll reach for the heavens... Shaking. 21 00:00:48,120 --> 00:00:50,840 ..to create an incredible suspended showpiece. 22 00:00:50,880 --> 00:00:52,760 Stop touching it with hot fingers. 23 00:00:52,800 --> 00:00:54,240 Who will soar to new heights? 24 00:00:54,280 --> 00:00:55,760 {\an1}IMITATES RADIO STATIC. 25 00:00:55,800 --> 00:00:57,600 Houston, we've got lift off. 26 00:00:57,640 --> 00:00:59,920 And who will come crashing down to earth? 27 00:00:59,960 --> 00:01:01,120 {\an1}CRASHING. 28 00:01:01,160 --> 00:01:02,160 Oh! 29 00:01:10,400 --> 00:01:12,000 Having made it through the heats, 30 00:01:12,040 --> 00:01:14,080 these final six teams are competing for 31 00:01:14,120 --> 00:01:16,400 a place in the quarterfinal. 32 00:01:18,080 --> 00:01:21,160 Happy to be back. Yeah, very happy. 33 00:01:22,640 --> 00:01:24,840 He's happy as well. 34 00:01:24,880 --> 00:01:26,720 Quite exciting, actually... Yeah, yeah. 35 00:01:26,760 --> 00:01:28,640 ..to meet the other three teams. 36 00:01:28,680 --> 00:01:31,320 We have a secret challenge and it's a bit unsettling. 37 00:01:31,360 --> 00:01:34,800 It's a bit weird I'm not stressed at all. Yet. 38 00:01:36,880 --> 00:01:39,840 I hate surprises. Even for my birthday, 39 00:01:39,880 --> 00:01:42,200 if anyone plans something surprise I'll be like, "No." 40 00:01:42,240 --> 00:01:44,760 We're hoping for bread, then we can just make a dough 41 00:01:44,800 --> 00:01:47,360 and then have an hour off. Have a cup of tea while it's... 42 00:01:47,400 --> 00:01:49,320 And have a brew. ..While it's proving. 43 00:01:53,440 --> 00:01:55,040 Good morning, chefs, 44 00:01:55,080 --> 00:01:58,640 and congratulations on making it through to the final six. 45 00:01:58,680 --> 00:02:00,960 Unfortunately Liam can't be with us this time, 46 00:02:01,000 --> 00:02:03,560 but we wish him well and we'll see him soon. 47 00:02:03,600 --> 00:02:05,520 Now to reward you all getting this far in 48 00:02:05,560 --> 00:02:07,960 the competition, the judges have come up with 49 00:02:08,000 --> 00:02:10,880 the mother of all secret challenges. 50 00:02:10,920 --> 00:02:12,560 Due to the nature of this challenge, 51 00:02:12,600 --> 00:02:15,800 each team will start at ten-minute intervals. 52 00:02:15,840 --> 00:02:19,520 So can I ask everyone to leave the kitchen except Daniel 53 00:02:19,560 --> 00:02:21,880 and Mauro because you are up first. 54 00:02:28,800 --> 00:02:31,720 Mauro and Daniel, on your work station you'll find 55 00:02:31,760 --> 00:02:33,320 the necessary ingredients 56 00:02:33,360 --> 00:02:36,720 and equipment to make two identical plated desserts, 57 00:02:36,760 --> 00:02:39,280 one for Benoit and one for Cherish. 58 00:02:39,320 --> 00:02:42,480 The only requirements the judges have set are that your desserts 59 00:02:42,520 --> 00:02:44,320 celebrate herbs and spices, 60 00:02:44,360 --> 00:02:47,600 and feature a cooked cream or custard element. 61 00:02:47,640 --> 00:02:49,920 Now, I would suggest that you set your timer 62 00:02:49,960 --> 00:02:53,480 because in exactly two and a half hours Benoit and Cherish 63 00:02:53,520 --> 00:02:55,600 will be tasting your dessert. 64 00:02:55,640 --> 00:02:57,560 Best of luck. Time starts now. 65 00:02:59,600 --> 00:03:02,280 OK. Fennel, coriander. 66 00:03:02,320 --> 00:03:04,880 Plated desserts are made up of a number of components 67 00:03:04,920 --> 00:03:07,600 with contrasting textures and temperatures. 68 00:03:07,640 --> 00:03:09,000 One ice cream or a sorbet? 69 00:03:11,560 --> 00:03:14,120 That are served at the very last minute to produce 70 00:03:14,160 --> 00:03:16,920 a miniature culinary artwork on the plate. 71 00:03:16,960 --> 00:03:19,880 Plated dessert, it's not just about one little petit gateau on 72 00:03:19,920 --> 00:03:21,240 the plate and a bit of sauce. 73 00:03:21,280 --> 00:03:23,200 It's all about a bit of the drama, 74 00:03:23,240 --> 00:03:25,000 a bit of the fragility that 75 00:03:25,040 --> 00:03:28,560 you cannot recreate in any other type of dessert. 76 00:03:28,600 --> 00:03:32,040 Because you bring everything together at the last moment. 77 00:03:32,080 --> 00:03:35,440 Herbs and spices are the hero in this challenge 78 00:03:35,480 --> 00:03:38,600 and also they have to include a custard 79 00:03:38,640 --> 00:03:42,080 and a cream based dessert, whether it is a mousse or 80 00:03:42,120 --> 00:03:43,920 a creme brulee or a ice cream. 81 00:03:43,960 --> 00:03:46,840 All the component need to come together 82 00:03:46,880 --> 00:03:49,960 and when I eat it, it will put a big smile on my face. 83 00:03:53,560 --> 00:03:56,520 For me, the biggest difficulty of a challenge like this one is trying 84 00:03:56,560 --> 00:03:59,760 to remember every single recipe you need. 85 00:03:59,800 --> 00:04:02,280 If it's been a while, you might just have forgotten 86 00:04:02,320 --> 00:04:05,680 the right ratio and this becomes complicated. 87 00:04:05,720 --> 00:04:07,760 To be honest, from us, we could have 88 00:04:07,800 --> 00:04:11,120 been a bit easier on them. Probably. 89 00:04:11,160 --> 00:04:13,680 Mauro and Daniel, good morning. Good morning. 90 00:04:13,720 --> 00:04:15,536 How are you finding this so far? Have you decided 91 00:04:15,560 --> 00:04:17,240 what you're going to do? No, not yet. 92 00:04:17,280 --> 00:04:19,080 OK. Have you had a chance 93 00:04:19,120 --> 00:04:21,080 to meet the other teams properly yet? 94 00:04:21,120 --> 00:04:24,760 Yeah, we had a chitchat yesterday and they seem to know 95 00:04:24,800 --> 00:04:27,520 what they want as well. Seem to know what they're doing? Yes. 96 00:04:27,560 --> 00:04:30,080 Well, we'll see today, won't we, in the kitchen? 97 00:04:30,120 --> 00:04:33,120 As teams enter at ten-minute intervals, they'll be given 98 00:04:33,160 --> 00:04:35,920 the same information and time. 99 00:04:35,960 --> 00:04:38,680 Annie and Subin, on your work station you will find 100 00:04:38,720 --> 00:04:43,960 the necessary ingredients to make two identical plated desserts. 101 00:04:44,000 --> 00:04:45,360 Good luck. Time starts now. 102 00:04:50,880 --> 00:04:53,560 Wait a second, don't run. Let's think first. 103 00:04:53,600 --> 00:04:56,200 I think it's very important that they identify what marries 104 00:04:56,240 --> 00:04:59,640 with each other. The pairing is ever so important to bring out 105 00:04:59,680 --> 00:05:02,280 the real flavour of spices and herbs. 106 00:05:02,320 --> 00:05:05,080 The ice cream's going to be chocolate and rosemary. 107 00:05:05,120 --> 00:05:09,160 Oh, we're stressed, cos normally when we work, 108 00:05:09,200 --> 00:05:12,840 we have our recipe, so it's like we have instruction, 109 00:05:12,880 --> 00:05:14,480 we know what to do. 110 00:05:14,520 --> 00:05:17,080 Chefs, good morning. Good morning. 111 00:05:17,120 --> 00:05:19,000 Now tell me what you have in mind. 112 00:05:19,040 --> 00:05:21,840 The main element is going to be a strawberry and peppercorn mousse, 113 00:05:21,880 --> 00:05:23,600 and that will set in a dome. 114 00:05:23,640 --> 00:05:26,080 OK, you've done that before in any dessert? Mm. 115 00:05:26,120 --> 00:05:27,920 That combination of flavour? No. 116 00:05:27,960 --> 00:05:30,840 No, so you're trying that today and you think it's going to work? 117 00:05:30,880 --> 00:05:33,640 That's what we find out. 118 00:05:33,680 --> 00:05:35,360 Alongside their dome of strawberry 119 00:05:35,400 --> 00:05:37,520 and pink peppercorn mousse, Mauro 120 00:05:37,560 --> 00:05:39,040 and Daniel are planning to serve up 121 00:05:39,080 --> 00:05:41,280 a rosemary and dark chocolate sorbet 122 00:05:41,320 --> 00:05:43,000 and a vanilla and mango sauce. 123 00:05:43,040 --> 00:05:46,200 I'm very interested in how you're going to dress it up. 124 00:05:46,240 --> 00:05:47,440 Um... Me, too. 125 00:05:47,480 --> 00:05:48,960 {\an1}LAUGHTER. 126 00:05:49,000 --> 00:05:50,200 He's still working it out. 127 00:05:50,240 --> 00:05:52,800 Are you bringing in any coulis, any crispy element? 128 00:05:52,840 --> 00:05:56,400 Are you going to bring some crispy element? Uh, we didn't decide yet. 129 00:05:56,440 --> 00:06:00,320 Chantelle and Kasia from Glenapp Castle, please enter the kitchen. 130 00:06:02,360 --> 00:06:03,480 Let's not waste time. 131 00:06:04,600 --> 00:06:08,520 So we've got basil, chervil, coriander, dill, cardamom. 132 00:06:08,560 --> 00:06:11,000 I'm just trying to think of recipes. Yeah. 133 00:06:12,560 --> 00:06:15,840 Annie, Subin, tell us what you are making? 134 00:06:15,880 --> 00:06:18,800 A coconut flan. Herbs and spice anywhere? 135 00:06:18,840 --> 00:06:21,920 On our syrup, like sauce, we are going to put lemongrass, 136 00:06:21,960 --> 00:06:26,040 coriander, ginger, mango, pineapple. 137 00:06:26,080 --> 00:06:28,440 I told you they will go Asian. 138 00:06:28,480 --> 00:06:31,560 He's going Italy, they're going Asia. 139 00:06:31,600 --> 00:06:33,680 Everybody's going to go to their comfort zone! 140 00:06:33,720 --> 00:06:37,200 I can't wait to taste your Asia touched dessert today. 141 00:06:37,240 --> 00:06:39,840 Annie and Subin's creamy coconut panna cotta 142 00:06:39,880 --> 00:06:41,160 will be complemented with their 143 00:06:41,200 --> 00:06:43,640 coriander, ginger and lemongrass sauce, 144 00:06:43,680 --> 00:06:45,160 and contrasted with a sharp 145 00:06:45,200 --> 00:06:47,520 raspberry and mint sorbet. 146 00:06:47,560 --> 00:06:49,280 You're using raspberry? Yeah. 147 00:06:49,320 --> 00:06:50,800 We don't have raspberry in Asia. 148 00:06:50,840 --> 00:06:53,121 I don't know, you're asking me. I'm from Normandy, France. 149 00:06:53,160 --> 00:06:55,720 So it's a East meet West, or it's a...? I think it's a mix. 150 00:06:55,760 --> 00:06:58,680 Yeah. All right, we're changing direction now. 151 00:07:01,240 --> 00:07:04,640 When they said herbs and spices, especially spices, 152 00:07:04,680 --> 00:07:07,320 I was quite excited. We've got the ginger, the lemongrass, 153 00:07:07,360 --> 00:07:10,640 cardamom, coriander, and we've added a little bit of cinnamon as well. 154 00:07:10,680 --> 00:07:13,240 To ensure their dessert packs a punch, Chantelle 155 00:07:13,280 --> 00:07:15,800 and Kasia will flavour their white chocolate bavarois 156 00:07:15,840 --> 00:07:17,320 with lemongrass and cardamom, 157 00:07:17,360 --> 00:07:18,800 put ginger in their milk chocolate 158 00:07:18,840 --> 00:07:21,440 sponge and feuilletine, and add coriander 159 00:07:21,480 --> 00:07:22,800 to their mango salsa. 160 00:07:22,840 --> 00:07:24,720 Is it too complicated? Is it too many? 161 00:07:24,760 --> 00:07:28,200 I don't think so, I think the spices all kind of marry 162 00:07:28,240 --> 00:07:29,720 very well together. Mm. 163 00:07:31,720 --> 00:07:34,800 For some reason I thought it was going to be a souffle. 164 00:07:34,840 --> 00:07:36,840 So I tried to remember my souffle recipe 165 00:07:36,880 --> 00:07:40,440 and I do remember it, but wrong one! 166 00:07:40,480 --> 00:07:43,320 For their cooked custard or cream element, all the teams 167 00:07:43,360 --> 00:07:45,360 so far are using a setting agent. 168 00:07:45,400 --> 00:07:47,120 Oh, 20g of gelatine. 169 00:07:47,160 --> 00:07:50,960 But with no recipe, remembering exact quantities will be crucial if 170 00:07:51,000 --> 00:07:53,440 they're to avoid it becoming either sloppy... 171 00:07:53,480 --> 00:07:57,120 I'm using a pectin. I'll go a bit by eye. 172 00:07:57,160 --> 00:08:00,400 ..or rubbery. I'm working out the agar in my head. 173 00:08:00,440 --> 00:08:02,600 If you put a lot it will be like very hard, 174 00:08:02,640 --> 00:08:05,520 but at the same time I need it to be like set. 175 00:08:05,560 --> 00:08:08,360 But Mayank and Dharma are avoiding the gelling agent gamble, 176 00:08:08,400 --> 00:08:12,000 and sticking to one of Dharma's tried and tested recipes. 177 00:08:12,040 --> 00:08:14,200 The baked custard element, for us, is orange 178 00:08:14,240 --> 00:08:16,640 and thyme flavoured creme brulee. His choice. 179 00:08:16,680 --> 00:08:19,600 I hate creme brulees. But... 180 00:08:19,640 --> 00:08:21,400 But he's the boss. 181 00:08:22,640 --> 00:08:25,000 Choosing thyme as their hero flavour, Mayank 182 00:08:25,040 --> 00:08:28,720 and Dharma will use it to enhance their sea salted caramel ice cream, 183 00:08:28,760 --> 00:08:31,080 their shard of pistachio and orange tuile, 184 00:08:31,120 --> 00:08:32,720 and their centrepiece of an orange 185 00:08:32,760 --> 00:08:34,280 and thyme creme brulee. 186 00:08:34,320 --> 00:08:36,600 I love creme brulee. Really? I don't. 187 00:08:36,640 --> 00:08:38,640 Oh, my God I love creme brulee! You're quite basic. 188 00:08:38,680 --> 00:08:41,000 I'm a basic BLEEP. I know! 189 00:08:41,040 --> 00:08:43,360 They'll beep that bit. It's fine. 190 00:08:43,400 --> 00:08:47,240 As the final team enter the kitchen, Mauro and Daniel... 191 00:08:49,480 --> 00:08:50,600 No. 192 00:08:50,640 --> 00:08:52,960 ..are almost an hour into the challenge. 193 00:08:53,000 --> 00:08:56,000 Andrew and Raf, best of luck. Your time starts now. 194 00:08:59,320 --> 00:09:03,040 There's definitely no recipes here, is there? No. 195 00:09:03,080 --> 00:09:04,240 What else have we got? 196 00:09:05,600 --> 00:09:09,680 Andy and Raf, how are you feeling? Um... Um... 197 00:09:09,720 --> 00:09:12,760 {\an1}PANICKED LAUGH "Everything's fine!" 198 00:09:12,800 --> 00:09:15,520 Everything's all right. Yeah, I think that's the vibe in the room. 199 00:09:15,560 --> 00:09:18,400 I love winging it. I love not having a recipe. 200 00:09:18,440 --> 00:09:22,160 Mauro and Daniel, you are halfway through. 201 00:09:22,200 --> 00:09:23,920 One hour, 15 minutes we have. 202 00:09:23,960 --> 00:09:26,280 So we're going to go for a Tonka bean 203 00:09:26,320 --> 00:09:28,800 and vanilla chocolate flan. 204 00:09:28,840 --> 00:09:31,960 Mint and mango compotes, 205 00:09:32,000 --> 00:09:35,040 and probably a sorbet. 206 00:09:35,080 --> 00:09:38,400 You don't sound particularly confident, really, Caroline! 207 00:09:38,440 --> 00:09:42,000 I haven't plated a dessert in a very long time. 208 00:09:42,040 --> 00:09:45,240 As well as their yet undecided sorbet flavour, Caroline 209 00:09:45,280 --> 00:09:47,400 and Martin's plated dessert will comprise of 210 00:09:47,440 --> 00:09:48,800 a tuile basket filled with 211 00:09:48,840 --> 00:09:50,240 mango and mint compote, 212 00:09:50,280 --> 00:09:52,480 and a chocolate and Tonka bean flan. 213 00:09:52,520 --> 00:09:56,320 Are you doing a French kind of pastry cream baked flan like we do? 214 00:09:56,360 --> 00:09:59,720 Yes, yes. OK. Oh, you've gone very easy. Do you see? 215 00:09:59,760 --> 00:10:05,440 Inspiration. Roots. They've all gone panna cotta, flan. Exactly. 216 00:10:05,480 --> 00:10:08,080 And I'm sure the next table in Lancashire, 217 00:10:08,120 --> 00:10:09,640 they will do a custard tart. 218 00:10:09,680 --> 00:10:11,600 You will find out soon enough. 219 00:10:11,640 --> 00:10:13,440 But the Lancashire-based boys... 220 00:10:13,480 --> 00:10:16,200 I know a lemon mousse. I can infuse some thyme into it. 221 00:10:16,240 --> 00:10:17,760 ..are taking their inspiration from 222 00:10:17,800 --> 00:10:20,560 the flavours of Raf's Brazilian childhood. 223 00:10:20,600 --> 00:10:22,656 Lemon and thyme is something that our granny used to do 224 00:10:22,680 --> 00:10:27,440 for us when you're a bit poorly, so why not? Herbal, boom. 225 00:10:27,480 --> 00:10:29,200 Hoping that Granny knows best, 226 00:10:29,240 --> 00:10:32,640 Andy and Raf will create a thyme mousse, wrapped in a citrus jelly, 227 00:10:32,680 --> 00:10:35,400 along with lemon curd, yoghurt sorbet, 228 00:10:35,440 --> 00:10:37,240 and a pink peppercorn crumble. 229 00:10:37,280 --> 00:10:41,040 I thought you would've gone a custard tart. Yeah. Yeah. 230 00:10:41,080 --> 00:10:44,040 We thought you were going to give us a custard tart, actually. 231 00:10:44,080 --> 00:10:46,560 Are you confident with this challenge? 232 00:10:46,600 --> 00:10:49,040 Um... Um... Yeah. Yeah, to a degree. Yeah. 233 00:10:49,080 --> 00:10:52,040 We've tried to remember our recipes the best that we can. 234 00:10:52,080 --> 00:10:54,800 That's the hard part. That's the hard part. Yeah. 235 00:10:54,840 --> 00:10:57,480 I'm making a sorbet. Yeah, yeah, OK, cool. It's happening. 236 00:10:57,520 --> 00:11:01,680 And I'm going to try to churn it as quick as possible. 237 00:11:01,720 --> 00:11:04,280 What are you up to right now? I'm preparing the sorbet. 238 00:11:04,320 --> 00:11:07,040 Just need to figure out how this machine works. 239 00:11:07,080 --> 00:11:08,440 Just plug it in. Huh? 240 00:11:08,480 --> 00:11:10,680 {\an1}Plug it in, turn it on. DANIEL CHUCKLES. 241 00:11:10,720 --> 00:11:14,080 Oh, my God, I made Daniel laugh! That has never happened before. 242 00:11:14,120 --> 00:11:16,240 Made your day. It really has made my day. 243 00:11:18,480 --> 00:11:19,760 How long do we have? 244 00:11:19,800 --> 00:11:21,600 You're halfway through. Thank you. 245 00:11:21,640 --> 00:11:24,000 Thanks, Ellie. You're welcome. 246 00:11:24,040 --> 00:11:27,200 Mauro and Daniel, 30 minutes left. 247 00:11:27,240 --> 00:11:29,800 Bit more stressed out now than I was. 248 00:11:29,840 --> 00:11:32,160 So we're making tubes out of the acetate. 249 00:11:32,200 --> 00:11:33,720 Set our mousse into this, 250 00:11:33,760 --> 00:11:36,040 so that we get a sort of cannelloni shape. 251 00:11:36,080 --> 00:11:38,600 I just call it a tube. I'm from Bolton, aren't I? 252 00:11:38,640 --> 00:11:42,040 While the later teams are getting their creamy elements under way... 253 00:11:42,080 --> 00:11:43,560 This is a set brulee. 254 00:11:43,600 --> 00:11:46,320 ..those who started earlier can begin demoulding... 255 00:11:46,360 --> 00:11:48,080 So I'm making sure they're smooth. 256 00:11:48,120 --> 00:11:51,520 ..and discover if they've remembered their setting ratios correctly. 257 00:11:51,560 --> 00:11:52,880 It's quite dense. 258 00:11:52,920 --> 00:11:54,920 I need to redo the panna cotta. 259 00:11:54,960 --> 00:11:56,800 Why? It's very set. 260 00:11:56,840 --> 00:11:58,640 Oh, no. How much agar did you put? 261 00:11:58,680 --> 00:12:00,640 Seven. Seven?! 262 00:12:00,680 --> 00:12:03,880 I'm thinking to remelt it, and I'm adding like more liquid 263 00:12:03,920 --> 00:12:07,320 so it's not that firm. Hopefully it works. 264 00:12:07,360 --> 00:12:09,680 But with plating up time fast approaching... 265 00:12:09,720 --> 00:12:12,160 Going to start to put the decorations around the dessert. 266 00:12:12,200 --> 00:12:15,320 ..Mauro and Daniel have no time to remake their mousse. 267 00:12:15,360 --> 00:12:19,080 Mauro and Daniel, you have ten minutes left. 268 00:12:19,120 --> 00:12:22,520 Cherish and Benoit are not only expecting exquisite desserts... 269 00:12:22,560 --> 00:12:24,560 Sorry, guys. I'll just slip through you, cheers. 270 00:12:24,600 --> 00:12:26,960 ..but they must be accompanied by an array of sauces, 271 00:12:27,000 --> 00:12:30,720 salsas and sorbets that will lift the entire plate. 272 00:12:30,760 --> 00:12:32,840 Can you taste the coriander? Can you taste the lime? 273 00:12:32,880 --> 00:12:36,280 Can you taste the mango? Andy, do you want me to feed you? 274 00:12:36,320 --> 00:12:38,440 Oh, yeah. Oh, yeah! 275 00:12:38,480 --> 00:12:41,440 The judges are also expecting contrasting textures. 276 00:12:41,480 --> 00:12:43,360 I'm making a crumble with pink peppercorns on. 277 00:12:43,400 --> 00:12:46,560 Let's go with the ice cream. Quickly, cos it's melting. 278 00:12:46,600 --> 00:12:48,840 Come on. Come on, Mau! It's fine, it's fine. 279 00:12:48,880 --> 00:12:51,480 Annie and Subin, you have ten minutes left. 280 00:12:51,520 --> 00:12:54,200 Mauro and Daniel, your time is up. 281 00:12:54,240 --> 00:12:57,240 Please present your plated desserts to the judges. 282 00:13:11,040 --> 00:13:13,640 {\an8}The teams have been given two and a half hours to create 283 00:13:13,680 --> 00:13:16,960 {\an8}and present exquisite plated desserts. 284 00:13:17,000 --> 00:13:19,880 I'm happy with the panna cotta. Should be fine. 285 00:13:19,920 --> 00:13:21,880 But while the rest rush to the finish... 286 00:13:21,920 --> 00:13:25,640 Set brulee, going to the blast freezer. I'll put it in. 287 00:13:25,680 --> 00:13:28,120 ..for Mauro and Daniel, time is up. 288 00:13:33,120 --> 00:13:36,800 {\an8}OK, overall look, it is quite a simple plated dessert. 289 00:13:36,840 --> 00:13:38,920 Visually there is a lot of techniques. 290 00:13:38,960 --> 00:13:42,920 The dome itself looks elegantly presented, but it's a bit boring. 291 00:13:42,960 --> 00:13:43,960 Shall we? Yes. 292 00:13:44,000 --> 00:13:46,000 The sauce is mango and vanilla. 293 00:13:46,040 --> 00:13:49,240 At the top, a strawberry and pink peppercorn mousse. 294 00:13:49,280 --> 00:13:53,200 And then at the side there is a rosemary and dark chocolate sorbet. 295 00:13:53,240 --> 00:13:56,320 The pink peppercorn really goes with your strawberry mousse, 296 00:13:56,360 --> 00:13:59,000 but I expect the mousse to be a little bit lighter. 297 00:13:59,040 --> 00:14:01,640 We haven't created the essence of a plated dessert, other than 298 00:14:01,680 --> 00:14:04,000 the fact that you've put a quenelle of sorbet, 299 00:14:04,040 --> 00:14:07,400 which is actually the nicest part because that combination of herbal 300 00:14:07,440 --> 00:14:09,640 and the dark chocolate works very well. 301 00:14:09,680 --> 00:14:12,160 The peppercorn is not overly powered. 302 00:14:12,200 --> 00:14:15,320 But as far as texture, it's a moussey texture. 303 00:14:15,360 --> 00:14:16,920 I was expecting custard. 304 00:14:16,960 --> 00:14:20,120 You should've gone panna cotta all the way. And then you would have had 305 00:14:20,160 --> 00:14:23,480 something a little bit texturally interesting. Yes, Chef. 306 00:14:23,520 --> 00:14:25,920 Thank you. Thank you. Thanks for your hard work. 307 00:14:31,920 --> 00:14:34,480 While Mauro and Daniel can finally relax... 308 00:14:34,520 --> 00:14:36,800 I'm just trying to make it pretty. 309 00:14:36,840 --> 00:14:39,880 ..Annie and Subin have just a few minutes to assemble all 310 00:14:39,920 --> 00:14:41,920 the components for their plated dessert. 311 00:14:41,960 --> 00:14:43,360 Less, less, less, less. 312 00:14:43,400 --> 00:14:46,056 You've got to think about all these different textures that are going to 313 00:14:46,080 --> 00:14:49,440 bring it all together, so it doesn't become just like a petit gateau 314 00:14:49,480 --> 00:14:50,480 on a plate. 315 00:14:52,080 --> 00:14:55,240 Chantelle and Kasia, you've got ten minutes left. 316 00:14:57,200 --> 00:14:59,280 Annie and Subin, your time is up. 317 00:14:59,320 --> 00:15:02,200 Please present your plated desserts to the judges. 318 00:15:11,760 --> 00:15:14,120 {\an8}Well, visually, it's a beautiful dessert 319 00:15:14,160 --> 00:15:15,840 and I'm excited about eating it. 320 00:15:15,880 --> 00:15:18,520 So we have the coconut panna cotta, 321 00:15:18,560 --> 00:15:20,360 raspberry sorbet with some mint. 322 00:15:20,400 --> 00:15:23,640 For the sauce we have mango, pineapple with some coriander, 323 00:15:23,680 --> 00:15:25,600 lemongrass and ginger. 324 00:15:25,640 --> 00:15:28,200 That lovely little sauce with all the herbs you've put in there 325 00:15:28,240 --> 00:15:29,760 and spices - beautiful. 326 00:15:29,800 --> 00:15:32,800 My biggest problem is the panna cotta is super, super tight. 327 00:15:32,840 --> 00:15:35,480 It's too set. But then that raspberry 328 00:15:35,520 --> 00:15:37,400 and mint element there is beautiful, 329 00:15:37,440 --> 00:15:40,200 but doesn't work with your coconut panna cotta. 330 00:15:40,240 --> 00:15:42,840 I was a bit worried when you said that you want to incorporate 331 00:15:42,880 --> 00:15:45,480 the raspberry, and this is what it shows on the plate. 332 00:15:45,520 --> 00:15:47,880 Thank you. Thank you, Chef. 333 00:15:47,920 --> 00:15:49,160 It's OK. 334 00:15:49,200 --> 00:15:50,800 Next to face the judges... 335 00:15:50,840 --> 00:15:52,520 I'm trying to get enough of this on. 336 00:15:52,560 --> 00:15:54,240 ..are Chantelle and Kasia. 337 00:15:54,280 --> 00:15:57,360 What else do we need? We've got this, this, this. Mango salsa. 338 00:15:57,400 --> 00:15:59,120 I'm scared with the creme brulee. 339 00:15:59,160 --> 00:16:01,200 Let me check one. 340 00:16:01,240 --> 00:16:02,560 It's still frozen. 341 00:16:02,600 --> 00:16:05,720 Mayank and Dharma, you have ten minutes left. 342 00:16:05,760 --> 00:16:08,600 Chantelle and Kasia... That's it. 343 00:16:08,640 --> 00:16:13,160 ..time is up, please serve your plated desserts to the judges. 344 00:16:20,320 --> 00:16:22,296 {\an8}I like the element on it, but I just feel that it's 345 00:16:22,320 --> 00:16:24,320 {\an8}a little bit distorted with the plating. 346 00:16:24,360 --> 00:16:27,080 I hope when you eat everything together, that's where 347 00:16:27,120 --> 00:16:28,600 the wow factor comes from. 348 00:16:28,640 --> 00:16:32,320 So it's a lemongrass, cardamom and white chocolate bavarois, 349 00:16:32,360 --> 00:16:34,040 a coconut and lime cream, 350 00:16:34,080 --> 00:16:37,320 some flourless milk chocolate and ginger sponge, 351 00:16:37,360 --> 00:16:40,400 with fresh mango salsa. A pineapple and coriander gel. 352 00:16:40,440 --> 00:16:43,960 I think, as a whole, it is quite an interesting dessert to eat, 353 00:16:44,000 --> 00:16:47,480 but saying that, the mousse itself is not interesting. 354 00:16:47,520 --> 00:16:50,120 Yeah, it's boring. For me, everything feels a bit dry. 355 00:16:50,160 --> 00:16:52,680 You needed a sauce or a sorbet to moisten a little bit 356 00:16:52,720 --> 00:16:57,320 your experience. But overall flavour combination - beautiful. 357 00:16:57,360 --> 00:16:59,320 Thank you. 358 00:16:59,360 --> 00:17:01,840 That was not so bad. Yeah. 359 00:17:01,880 --> 00:17:03,800 Mayank and Dharma are up next. 360 00:17:06,480 --> 00:17:08,200 Be careful. 361 00:17:08,240 --> 00:17:11,320 Caroline and Martin, you have ten minutes left. 362 00:17:11,360 --> 00:17:12,760 OK. Phew. 363 00:17:12,800 --> 00:17:14,640 Let's go. It's perfect. 364 00:17:14,680 --> 00:17:17,640 Mayank and Dharma, time is up, 365 00:17:17,680 --> 00:17:20,480 Please take your plated desserts to the judges. 366 00:17:28,280 --> 00:17:30,480 {\an8}It does look like a plated dessert. I really like it, 367 00:17:30,520 --> 00:17:32,520 {\an8}I can see the beauty of all your dessert, 368 00:17:32,560 --> 00:17:34,040 {\an8}and also the height as well. 369 00:17:34,080 --> 00:17:36,040 There's an orange and pine creme brulee, 370 00:17:36,080 --> 00:17:38,560 allspice crumble. On top of it, you'll see 371 00:17:38,600 --> 00:17:40,880 a sea salt caramel and thyme ice cream. 372 00:17:40,920 --> 00:17:42,760 The creme brulee is frozen in the centre. 373 00:17:42,800 --> 00:17:45,400 Having said that, I really like the creme brulee texture. 374 00:17:45,440 --> 00:17:49,400 And also you caramelised it a la minute, which makes the top have 375 00:17:49,440 --> 00:17:52,120 a little snap, I love that. I really, really like 376 00:17:52,160 --> 00:17:54,920 the salted caramel and the thyme ice cream. 377 00:17:54,960 --> 00:17:56,320 Oh, my goodness, when I eat it 378 00:17:56,360 --> 00:18:00,320 with your allspice crumble, that is where I start to dance. 379 00:18:00,360 --> 00:18:02,640 Well done, guys. Thank you very much. Thank you. 380 00:18:02,680 --> 00:18:04,320 Thanks, Chef. 381 00:18:04,360 --> 00:18:08,160 Caroline and Martin are next to present their plated desserts. 382 00:18:08,200 --> 00:18:10,400 This is why I stopped working in a hotel, 383 00:18:10,440 --> 00:18:11,920 I do not like plated desserts! 384 00:18:13,120 --> 00:18:14,320 How long's left? 385 00:18:14,360 --> 00:18:16,560 Andrew and Raf, you have ten minutes left. 386 00:18:16,600 --> 00:18:19,040 Ten minutes, Raf. Pardon? Ten minutes. 387 00:18:19,080 --> 00:18:22,400 And that is not the sexiest quenelle, but... 388 00:18:22,440 --> 00:18:24,520 Caroline and Martin, your time is up. 389 00:18:24,560 --> 00:18:27,120 Please present your plated desserts to the judges. 390 00:18:33,080 --> 00:18:35,240 {\an8}The quenelle, it is not very nice. 391 00:18:35,280 --> 00:18:38,240 What I do like, though, is what you've done 392 00:18:38,280 --> 00:18:40,760 with that little trestle of chocolate. 393 00:18:40,800 --> 00:18:43,840 Because you placed it on the warm chocolate floor, 394 00:18:43,880 --> 00:18:45,680 and therefore it melts down 395 00:18:45,720 --> 00:18:47,840 and creates a beautiful sheen on it. 396 00:18:47,880 --> 00:18:50,000 And you create the goose bumps. 397 00:18:51,240 --> 00:18:54,960 So we have a chocolate Tonka bean and vanilla flan, 398 00:18:55,000 --> 00:18:57,880 a mango and mint compote, 399 00:18:57,920 --> 00:19:01,200 with a raspberry and mint sorbet. 400 00:19:01,240 --> 00:19:04,680 I really like the hot and the cold dessert element on your plate. 401 00:19:04,720 --> 00:19:07,160 When I eat your flan with the raspberry 402 00:19:07,200 --> 00:19:10,400 and mint, it actually make a very good combination. 403 00:19:10,440 --> 00:19:13,720 The raspberry sorbet is beautiful. I've got warm, 404 00:19:13,760 --> 00:19:16,200 I've got cold, I've got frozen, 405 00:19:16,240 --> 00:19:19,880 so in terms of temperature you went to town with it. I love it. 406 00:19:19,920 --> 00:19:21,800 Thank you, Chef. Thank you very much. 407 00:19:23,160 --> 00:19:25,880 Last to face the judges are Andy and Raf. 408 00:19:25,920 --> 00:19:28,480 They look good. It's like a lemon meringue pie on 409 00:19:28,520 --> 00:19:32,680 steroids. Should I put the sorbet on? Yeah, yeah. Let's go. 410 00:19:32,720 --> 00:19:34,840 Andrew and Raf, time is up. 411 00:19:34,880 --> 00:19:37,280 Please take your plated desserts to the judges. 412 00:19:47,560 --> 00:19:51,080 {\an8}I love the colour contrast, the white and the yellow. 413 00:19:51,120 --> 00:19:54,600 It's dainty, it's clean, it's elegant, it's sophisticated. 414 00:19:54,640 --> 00:19:56,960 Simple but elegant. I like it. 415 00:19:57,000 --> 00:20:01,600 So we have a thyme mousse with a pink peppercorn crumble, 416 00:20:01,640 --> 00:20:04,600 lemon curd, and a yoghurt sorbet. 417 00:20:04,640 --> 00:20:07,080 It's beautiful, it's elegant, it's fresh, 418 00:20:07,120 --> 00:20:09,040 it's full of texture and emotions. 419 00:20:09,080 --> 00:20:11,480 I eat your dessert and I feel happy. 420 00:20:11,520 --> 00:20:15,080 Chef, your thyme mousse, it is light, it is fragrant. 421 00:20:15,120 --> 00:20:18,440 Eating with the crumble, with your yoghurt sorbet, 422 00:20:18,480 --> 00:20:21,760 plus your lemon curd - ooh, la-la-la-la-la-la! 423 00:20:21,800 --> 00:20:23,160 I think I'm in heaven. 424 00:20:23,200 --> 00:20:26,680 So you've got the herbs, the spice, and the texture we've asked for. 425 00:20:26,720 --> 00:20:29,400 Oh! Beautiful, love it. Thank you very much. 426 00:20:29,440 --> 00:20:30,680 Pleasure, thank you. 427 00:20:33,640 --> 00:20:34,920 Really good comments. 428 00:20:34,960 --> 00:20:39,880 It's so beautiful. I can eat it all day. All day. 429 00:20:39,920 --> 00:20:42,320 Judging went well. They liked it, so... 430 00:20:45,120 --> 00:20:46,800 No. I was sweating so much. 431 00:20:52,520 --> 00:20:55,360 I was a little bit worried she'd maybe say too much with 432 00:20:55,400 --> 00:20:57,120 the spices, whatever, but she didn't. 433 00:20:57,160 --> 00:20:58,640 So, yeah, so it's all good. 434 00:20:58,680 --> 00:21:00,120 Mistakes can happen. 435 00:21:00,160 --> 00:21:02,680 You can't deliver always at the top. 436 00:21:02,720 --> 00:21:04,080 Tomorrow is another day. 437 00:21:08,360 --> 00:21:11,040 With an ambitious showpiece challenge ahead of them tomorrow, 438 00:21:11,080 --> 00:21:14,480 the chefs have been given a golden hour this evening to prepare. 439 00:21:14,520 --> 00:21:18,040 What a way to kick off the final six. An exciting morning. 440 00:21:18,080 --> 00:21:20,600 Everybody did well, I think. Harwoods Patisserie, 441 00:21:20,640 --> 00:21:21,920 they've nailed it today. 442 00:21:21,960 --> 00:21:25,400 It was clean, it was sharp, it was beautiful. 443 00:21:25,440 --> 00:21:28,320 And then Mayank and Dharma - wow! 444 00:21:28,360 --> 00:21:30,080 I'm actually quite impressed with them 445 00:21:30,120 --> 00:21:33,520 because I think that they balanced the taste perfectly for us today. 446 00:21:33,560 --> 00:21:37,080 The Landmark and the Dorchester, both from massive hotels, 447 00:21:37,120 --> 00:21:39,800 you'd think they'd have a lot of experience with plated desserts. 448 00:21:39,840 --> 00:21:42,520 There was no emotion to it, it was just kind of 449 00:21:42,560 --> 00:21:44,360 a cake on a plate. 450 00:21:44,400 --> 00:21:46,480 But I would not write off anyone yet. 451 00:21:46,520 --> 00:21:48,200 Tomorrow is going to be a big day. 452 00:21:48,240 --> 00:21:51,400 They have to suspend the showpiece. Interesting. They have to suspend 453 00:21:51,440 --> 00:21:54,080 their showpiece? Yes. From the air? 454 00:21:54,120 --> 00:21:55,640 From the air. 455 00:21:55,680 --> 00:21:58,520 Are you lot drunk when you come up with these challenges? 456 00:21:58,560 --> 00:22:00,280 Well, we could be. We could be. 457 00:22:07,040 --> 00:22:09,960 Just one more challenge stands between the teams 458 00:22:10,000 --> 00:22:13,400 and a place in the quarterfinal. And it's a challenge... 459 00:22:13,440 --> 00:22:14,480 Wow. 460 00:22:14,520 --> 00:22:17,920 ..that's never been attempted before in the Professionals kitchen. 461 00:22:17,960 --> 00:22:20,200 Good morning, chefs, and welcome back. 462 00:22:20,240 --> 00:22:22,840 We hope you've recovered from yesterday's excitement 463 00:22:22,880 --> 00:22:26,440 because the judges have described today's showpiece challenge as 464 00:22:26,480 --> 00:22:30,360 the most exciting challenge they've ever set in this kitchen 465 00:22:30,400 --> 00:22:33,800 and I can't wait. I love drama. Benoit, tell us more. 466 00:22:33,840 --> 00:22:37,120 Well, chefs, today you must take to the sky 467 00:22:37,160 --> 00:22:41,840 and create a gravity-defying, suspended showpiece. 468 00:22:41,880 --> 00:22:45,240 And nothing, but absolutely nothing, must be set on 469 00:22:45,280 --> 00:22:47,120 your presentation table below. 470 00:22:47,160 --> 00:22:52,680 Incorporated into your showpiece must be 30 petits fours. 471 00:22:52,720 --> 00:22:55,560 The design and flavour is up to you. 472 00:22:55,600 --> 00:22:58,200 But it must be identical 473 00:22:58,240 --> 00:23:02,200 and it must be suspended within your showpiece. 474 00:23:02,240 --> 00:23:05,440 Be very careful, chefs, one false move 475 00:23:05,480 --> 00:23:09,800 and your hope might come crashing down to earth. 476 00:23:09,840 --> 00:23:12,680 Get ready, chefs. It's time for lift-off. 477 00:23:12,720 --> 00:23:15,080 You've already had one and a half hours to prep. 478 00:23:15,120 --> 00:23:17,080 You now have a further four hours 479 00:23:17,120 --> 00:23:20,680 to complete this challenge. Best of luck. Time starts now. 480 00:23:22,840 --> 00:23:24,400 This is exciting. 481 00:23:24,440 --> 00:23:27,560 The last five minutes, I promise you, will be a nail-biting 482 00:23:27,600 --> 00:23:29,840 kind of moment because they're going to go, "Click". 483 00:23:29,880 --> 00:23:31,360 They'll be underneath like, "Ah!" 484 00:23:31,400 --> 00:23:35,440 I'm scared of heights, so even a ladder would be challenging 485 00:23:35,480 --> 00:23:36,600 for me today. 486 00:23:36,640 --> 00:23:40,280 I think it's insane to hang chocolates. 487 00:23:40,320 --> 00:23:43,081 We are a bit nervous today because it's the first time we've asked for 488 00:23:43,120 --> 00:23:45,480 our team to create a suspended showpiece, 489 00:23:45,520 --> 00:23:47,840 and for this our team can choose whatever medium they want. 490 00:23:47,880 --> 00:23:49,680 It could be chocolate, sugar, 491 00:23:49,720 --> 00:23:54,200 but if you decide to work with sugar, the risk factor is enormous. 492 00:23:54,240 --> 00:23:56,560 Chocolate, you can fix when it break. But sugar, you just 493 00:23:56,600 --> 00:23:59,920 need to do it again because it break and shatter. 494 00:23:59,960 --> 00:24:02,880 We are testing them on their engineering skill. 495 00:24:02,920 --> 00:24:05,440 On top of that, they need to produce for us 496 00:24:05,480 --> 00:24:09,120 a bite-size petits fours, so, Chef, no time to hang around! 497 00:24:11,200 --> 00:24:12,440 Morning! 498 00:24:12,480 --> 00:24:14,560 So what is it like when you get this challenge, 499 00:24:14,600 --> 00:24:16,320 what is ticking on your brain? 500 00:24:16,360 --> 00:24:19,560 How are we going to suspend it from the ceiling? 501 00:24:19,600 --> 00:24:23,840 So we are doing a pride balloon. My sister is trans, 502 00:24:23,880 --> 00:24:26,800 and Raf has a partner as well. OK. So it's going to be 503 00:24:26,840 --> 00:24:29,960 a hot-air balloon and then we've got some graffiti on it saying, "Love." 504 00:24:30,000 --> 00:24:32,720 So it's a love balloon. We like spreading the love. 505 00:24:32,760 --> 00:24:36,280 {\an8}Made entirely from chocolate, Andy and Raf's colourful pride balloon 506 00:24:36,320 --> 00:24:39,040 {\an8}will hopefully float through the air, carrying with it 507 00:24:39,080 --> 00:24:41,240 {\an8}a basket of 30 hand-painted 508 00:24:41,280 --> 00:24:44,000 {\an8}passion fruit martini inspired macarons. 509 00:24:44,040 --> 00:24:45,520 What are you painting on? 510 00:24:45,560 --> 00:24:46,760 So we're painting flowers. 511 00:24:46,800 --> 00:24:50,480 Andy just suggested we'd hand paint it and I was... Elated. 512 00:24:50,520 --> 00:24:52,040 Elated at the task. 513 00:24:52,080 --> 00:24:54,320 Do you think that is too big for a petit four, 514 00:24:54,360 --> 00:24:56,560 because petits fours are supposed to be bite-sized. 515 00:24:56,600 --> 00:24:58,320 Well, it depends how big your mouth is. 516 00:24:58,360 --> 00:24:59,800 For me, it's going to be tiny. 517 00:24:59,840 --> 00:25:01,960 {\an1}LAUGHTER. 518 00:25:02,000 --> 00:25:06,000 Traditionally served after dinner, petits fours are bite-sized pasties 519 00:25:06,040 --> 00:25:09,040 usually containing at least one baked element. 520 00:25:09,080 --> 00:25:11,760 I don't really like petits fours, it's a bit small for me. 521 00:25:11,800 --> 00:25:13,000 There's nothing to eat. 522 00:25:14,240 --> 00:25:15,760 They might be small, but Benoit 523 00:25:15,800 --> 00:25:18,920 and Cherish are expecting flavours that pack a punch. 524 00:25:18,960 --> 00:25:22,080 We're going to make madeleines, so the flavour will be 525 00:25:22,120 --> 00:25:23,680 a lime and shiso. 526 00:25:23,720 --> 00:25:25,960 Is there any reason why you choose shiso? 527 00:25:26,000 --> 00:25:28,000 It's just for a bit sourness. 528 00:25:28,040 --> 00:25:30,880 Wow, I'm in for a treat, I hope. 529 00:25:30,920 --> 00:25:32,840 {\an8}Filled with sharp lime shiso gel 530 00:25:32,880 --> 00:25:34,840 {\an8}and soaked in passion fruit syrup, 531 00:25:34,880 --> 00:25:37,320 {\an8}Annie and Subin's madeleines will be flying up, 532 00:25:37,360 --> 00:25:39,280 {\an8}up and away in a chocolate house 533 00:25:39,320 --> 00:25:41,480 {\an8}carried by 40 blown sugar balloons. 534 00:25:42,760 --> 00:25:46,920 Oh! That must be extremely fragile, no? Yeah. 535 00:25:46,960 --> 00:25:50,760 Well, that's taking a massive amount of risk. You're confident about it? 536 00:25:50,800 --> 00:25:54,680 I mean, I think two time it broke, two time it was fine. 537 00:25:54,720 --> 00:25:56,880 50-50 chance of success. Yeah. 538 00:25:56,920 --> 00:25:58,440 Oh, la-la-la-la. 539 00:25:58,480 --> 00:26:00,360 If attempting 40 fragile blown 540 00:26:00,400 --> 00:26:02,760 balloons wasn't enough of a tall order... 541 00:26:02,800 --> 00:26:06,440 I will say it will be worth it if it comes out nice. 542 00:26:06,480 --> 00:26:09,480 ..two teams have their sights set even higher. 543 00:26:09,520 --> 00:26:12,080 Well, we're making a planet. Oh, brilliant! 544 00:26:12,120 --> 00:26:15,560 And we're going to have a rocket flying towards that planet. 545 00:26:15,600 --> 00:26:17,480 The Landmark, they're doing a rocket as well. 546 00:26:17,520 --> 00:26:20,120 They don't have a story, we'll have a story. Oh, you have a story. 547 00:26:20,160 --> 00:26:21,760 I like that. 548 00:26:21,800 --> 00:26:23,800 {\an8}Blasting off towards a planet inhabited 549 00:26:23,840 --> 00:26:27,080 {\an8}with white chocolate, yuzu and pistachio petits fours, 550 00:26:27,120 --> 00:26:28,920 {\an8}Mayank and Dharma's space shuttle will tell 551 00:26:28,960 --> 00:26:31,320 {\an8}the story of Dharma's childhood dream of becoming 552 00:26:31,360 --> 00:26:33,880 {\an8}the next Neil Armstrong. 553 00:26:33,920 --> 00:26:36,760 Did you really want to be an astronaut? Yes. When I was small, 554 00:26:36,800 --> 00:26:41,320 I have seen the newspaper with like the costume, helmet. Yeah. 555 00:26:41,360 --> 00:26:43,560 "I want to be like that." Oh! 556 00:26:43,600 --> 00:26:45,680 But there's no man on the moon in Mauro 557 00:26:45,720 --> 00:26:48,640 and Daniel's entry in this particular space race. 558 00:26:48,680 --> 00:26:50,320 So Daniel is preparing an alien. 559 00:26:50,360 --> 00:26:53,320 A little alien is to make it more funky. 560 00:26:53,360 --> 00:26:55,560 Oh, does the rocket have a name, by the way? 561 00:26:55,600 --> 00:26:57,480 Rocket man. 562 00:26:57,520 --> 00:26:59,800 It could be rocket woman, cos it's 2023, so... 563 00:27:02,520 --> 00:27:06,000 {\an8}Propelled through a mini solar system by sugar work flames, 564 00:27:06,040 --> 00:27:08,720 {\an8}Mauro and Daniel's alien space craft will transport 565 00:27:08,760 --> 00:27:12,160 {\an8}a precious cargo of intricate petits fours. 566 00:27:12,200 --> 00:27:15,040 So the petits fours are going to be chocolate. Inside there will be 567 00:27:15,080 --> 00:27:19,560 a gel of kalamansi and lime. A ganache of hazelnut and caramel. 568 00:27:19,600 --> 00:27:22,400 So it's going to be like a bonbon, like a chocolate bonbon? The shell 569 00:27:22,440 --> 00:27:26,120 is like a chocolate bonbon, but there is something more around. 570 00:27:26,160 --> 00:27:29,280 But the most important thing, is it going to be bite-sized? 571 00:27:29,320 --> 00:27:31,280 Two centimetres and a half diameter. 572 00:27:31,320 --> 00:27:33,920 OK. I hope you're reaching for star today. 573 00:27:33,960 --> 00:27:37,440 I really hope so, too. Our fate depends on this. 574 00:27:37,480 --> 00:27:38,960 Eeh! Ah! 575 00:27:39,000 --> 00:27:41,440 The fate of all the teams' showpieces will depend on 576 00:27:41,480 --> 00:27:43,080 the weight of their structures. 577 00:27:43,120 --> 00:27:45,160 We're fairly confident with the engineering. 578 00:27:45,200 --> 00:27:46,480 Our balloon is hollow, 579 00:27:46,520 --> 00:27:49,240 so actually it only weighs just over a kilo. 580 00:27:49,280 --> 00:27:51,720 We have divided the weight into three different segments, 581 00:27:51,760 --> 00:27:54,480 so even if my rocket falls, you'll have planet hanging. 582 00:27:54,520 --> 00:27:56,800 If the planet falls, the rocket is hanging. 583 00:27:56,840 --> 00:27:58,960 It will not collapse completely. 584 00:27:59,000 --> 00:28:00,160 But one team... 585 00:28:01,920 --> 00:28:04,520 ..are doubling down on their attempt to avoid disaster. 586 00:28:04,560 --> 00:28:08,080 We made enough parts to basically make two showpieces. 587 00:28:08,120 --> 00:28:09,936 Oh, so you've got backups? We've got a back up. 588 00:28:09,960 --> 00:28:13,040 That's smart, but also doubling your workload. 589 00:28:13,080 --> 00:28:15,120 Chantelle and Kasia are hoping that they will blow 590 00:28:15,160 --> 00:28:17,560 the judges away with their whimsical wind chime, 591 00:28:17,600 --> 00:28:19,680 featuring candyfloss clouds, 592 00:28:19,720 --> 00:28:22,200 cast chocolate aeroplanes and hot air balloons, 593 00:28:22,240 --> 00:28:24,800 and a parliament of owls who will stand guard over 594 00:28:24,840 --> 00:28:27,880 their passion fruit and mango petits fours. 595 00:28:27,920 --> 00:28:31,000 I have an owl wind chime at home. I love owls, 596 00:28:31,040 --> 00:28:32,720 they're a little bit mysterious. 597 00:28:32,760 --> 00:28:34,680 And I thought that's probably not something 598 00:28:34,720 --> 00:28:37,160 the other teams are going to be going for. 599 00:28:37,200 --> 00:28:40,800 Also taking a cue from nature are Caroline and Martin... 600 00:28:40,840 --> 00:28:42,760 We're doing a beehive. 601 00:28:42,800 --> 00:28:46,040 The bee is actually Manchester's symbol. 602 00:28:46,080 --> 00:28:48,160 We both live in Manchester, 603 00:28:48,200 --> 00:28:51,400 so we thought that we'll honour 604 00:28:51,440 --> 00:28:55,400 the city where we met and make it fly. 605 00:28:55,440 --> 00:28:57,960 {\an8}Complete with a queen bee and her workers, 606 00:28:58,000 --> 00:29:01,080 {\an8}Caroline and Martin's showpiece will display their petits fours 607 00:29:01,120 --> 00:29:04,520 {\an8}made from honey, mascarpone and matcha green tea powder. 608 00:29:04,560 --> 00:29:07,320 {\an8}They'll all sit in their hanging honeycomb structure, 609 00:29:07,360 --> 00:29:09,520 {\an8}which is made up of 40 individually 610 00:29:09,560 --> 00:29:12,360 {\an8}moulded chocolate hexagons. 611 00:29:12,400 --> 00:29:14,720 So how many times have you practised this? 612 00:29:14,760 --> 00:29:17,840 Uh, we've practised every single part 613 00:29:17,880 --> 00:29:21,280 a couple of times. But we haven't hanged it. Ah! 614 00:29:21,320 --> 00:29:24,160 Are you saying that your life in this competition is hanging by 615 00:29:24,200 --> 00:29:26,600 a thread? Yes. Ooh! Literally. 616 00:29:29,160 --> 00:29:34,920 Chefs, you're halfway through! Time is really flying by, isn't it? 617 00:29:34,960 --> 00:29:36,440 While Caroline has a mammoth beehive 618 00:29:36,480 --> 00:29:39,680 to construct from her 40 individual hexagons... 619 00:29:39,720 --> 00:29:41,560 We cannot hang around. 620 00:29:41,600 --> 00:29:45,120 ..Subin has the nerve-racking task of building her enormous bunch 621 00:29:45,160 --> 00:29:46,760 of sugar work balloons. 622 00:29:46,800 --> 00:29:49,680 So I'm guessing the inspiration for this is the film Up? 623 00:29:49,720 --> 00:29:51,920 Yeah, it's one of my favourites, yeah. I love that! 624 00:29:51,960 --> 00:29:53,440 Oh, it is lovely, isn't it? Yeah. 625 00:29:53,480 --> 00:29:56,241 If that works, it's going to look fantastic. So that's all sugar work? 626 00:29:56,280 --> 00:29:59,560 Yeah. And sugar work, as I understand it, can be a bit risky? 627 00:29:59,600 --> 00:30:01,880 It's very fragile, so I need to make sure that 628 00:30:01,920 --> 00:30:04,600 I glue it well, so it doesn't fall down. 629 00:30:04,640 --> 00:30:09,000 Ensuring that the showpieces can hold their own weight is crucial. 630 00:30:09,040 --> 00:30:11,720 A lot of the stability is coming from this, 631 00:30:11,760 --> 00:30:14,960 so we were most worried about these two pieces coming apart. 632 00:30:15,000 --> 00:30:18,000 We've got to make sure that everything's really secure. 633 00:30:18,040 --> 00:30:19,760 That's it, next one. 634 00:30:19,800 --> 00:30:23,000 But each join possesses the potential for collapse. 635 00:30:23,040 --> 00:30:25,840 Come on, I don't have a lot of time. 636 00:30:25,880 --> 00:30:29,120 And Caroline's beehive has more joins than most. 637 00:30:29,160 --> 00:30:31,600 OK, I'm feeling stressed for the connections, right? 638 00:30:31,640 --> 00:30:33,640 Cos that's where... Any weak point is going to be 639 00:30:33,680 --> 00:30:34,840 a connection. Exactly. 640 00:30:34,880 --> 00:30:37,760 And with a backlog of hexagons waiting to be released... 641 00:30:37,800 --> 00:30:39,760 Yeah, it is a little time-consuming 642 00:30:39,800 --> 00:30:41,320 to actually unmould them all. 643 00:30:41,360 --> 00:30:43,200 ..they can't afford any delays. 644 00:30:44,880 --> 00:30:47,480 Ah-oh! 645 00:30:47,520 --> 00:30:49,760 Oh, that is not a good start at all. 646 00:30:51,160 --> 00:30:53,640 Nope. Urgh! 647 00:30:53,680 --> 00:30:57,200 If this doesn't work, we'll have no showpiece. 648 00:30:57,240 --> 00:30:59,240 {\an8}Right now I'm a little stressed. 649 00:31:01,760 --> 00:31:04,960 {\an8}Few more, few more, few more, and then it's ready for a bit of colour. 650 00:31:05,000 --> 00:31:09,640 {\an8}No panic. No pressure at all. 651 00:31:09,680 --> 00:31:12,960 While Caroline races to complete her hanging honeycomb... 652 00:31:13,000 --> 00:31:15,080 Oh, it's so messy! 653 00:31:15,120 --> 00:31:18,160 ..Martin and the rest of the teams' attention has turned back 654 00:31:18,200 --> 00:31:19,720 to their petits fours. 655 00:31:20,800 --> 00:31:23,000 Are you ready for the petits fours? Yeah. 656 00:31:23,040 --> 00:31:28,200 I'm dipping our petits fours into our matcha chocolate glaze. 657 00:31:28,240 --> 00:31:29,800 You've got two hands, use two hands. 658 00:31:29,840 --> 00:31:32,440 And while all 30 must be identical and immaculate... 659 00:31:32,480 --> 00:31:34,560 I'm going to make it look like a mini galaxy. 660 00:31:34,600 --> 00:31:38,680 ..it's crucial both taste and texture are perfectly poised. 661 00:31:38,720 --> 00:31:41,080 There's a passion fruit curd and there's just buttercream 662 00:31:41,120 --> 00:31:43,600 with a bit of vanilla. Andy, do you think that's enough? 663 00:31:43,640 --> 00:31:44,960 No, that'll be enough. 664 00:31:45,000 --> 00:31:46,960 So this is the madeleines. 665 00:31:47,000 --> 00:31:49,760 We're going to soak it in the passion fruit and lime. 666 00:31:49,800 --> 00:31:52,400 So it's a passion fruit chocolate mousse with a mango 667 00:31:52,440 --> 00:31:53,880 and passion fruit gel. 668 00:31:53,920 --> 00:31:56,840 Oh, my God. That is delicious. Can you be our judge? 669 00:31:56,880 --> 00:31:58,400 Yes. Please. You win! 670 00:32:00,880 --> 00:32:04,040 Chefs, you have one hour left. 671 00:32:04,080 --> 00:32:08,720 Are you ready to do the holes? I'm going to do the holes. Yeah. Yes. 672 00:32:08,760 --> 00:32:12,960 Before their gravity-defying showpieces can begin their ascent... 673 00:32:13,000 --> 00:32:15,760 Right, do you want me to lift it and you go through? I'll go through. 674 00:32:15,800 --> 00:32:17,280 Do you remember? Yeah, I remember. 675 00:32:17,320 --> 00:32:20,200 ..the chefs must tackle the perilous process of threading metres 676 00:32:20,240 --> 00:32:23,840 of cable through their brittle chocolate creations. 677 00:32:23,880 --> 00:32:26,160 What stage of flight prep are we at? 678 00:32:26,200 --> 00:32:27,840 We've finished all of our pieces, 679 00:32:27,880 --> 00:32:29,960 we're just going to start assembling it now. 680 00:32:30,000 --> 00:32:32,840 Oh, crikey. Construction begins. 681 00:32:32,880 --> 00:32:37,080 Just feeding some wire through the bottom. 682 00:32:37,120 --> 00:32:39,600 Keep going. I'm going to have to put it down. 683 00:32:39,640 --> 00:32:42,320 Hold up, hold up. Chocolate, chocolate, chocolate, watch it. 684 00:32:42,360 --> 00:32:44,080 Yeah, I've got it. Hold steady. 685 00:32:44,120 --> 00:32:45,960 We're just making sure that when we make 686 00:32:46,000 --> 00:32:49,040 the holes in this, that it's lined up with the holes in this. 687 00:32:49,080 --> 00:32:50,960 We have asked ourselves the question - 688 00:32:51,000 --> 00:32:52,960 is the showpiece challenging enough? 689 00:32:53,000 --> 00:32:55,000 Um, but I think with the aspect of having 690 00:32:55,040 --> 00:32:57,000 to hang it from the ceiling as well, 691 00:32:57,040 --> 00:32:58,680 we didn't know if we could complete it 692 00:32:58,720 --> 00:33:00,640 and then end up with everything on the floor. 693 00:33:00,680 --> 00:33:02,880 But while some concern themselves with the potential 694 00:33:02,920 --> 00:33:04,760 for things to fall apart... 695 00:33:04,800 --> 00:33:07,120 Not ready for gravity yet. 696 00:33:07,160 --> 00:33:11,080 ..Caroline's honeycomb is only just coming together. 697 00:33:11,120 --> 00:33:13,600 Careful. Your jacket! Your jacket is pushing it! 698 00:33:13,640 --> 00:33:15,560 Sorry, sorry, OK. 699 00:33:15,600 --> 00:33:18,200 Jeez! 700 00:33:18,240 --> 00:33:19,480 And she's not alone. 701 00:33:19,520 --> 00:33:21,240 I'm sticking the balloons. 702 00:33:21,280 --> 00:33:24,000 Until all of her brittle balloons have been secured, 703 00:33:24,040 --> 00:33:26,680 Subin's house will remain firmly grounded. 704 00:33:26,720 --> 00:33:29,960 We just worry about the balloons. Only the balloons. 705 00:33:30,000 --> 00:33:31,920 The chocolate you can fix when it break, 706 00:33:31,960 --> 00:33:34,720 but if the sugar break there's no way of fixing. 707 00:33:34,760 --> 00:33:37,600 Chefs, you have 30 minutes left. 708 00:33:37,640 --> 00:33:40,920 Should I hang this? Hang, then I can start to make spun sugar. 709 00:33:40,960 --> 00:33:43,320 With all pre flight checks complete, 710 00:33:43,360 --> 00:33:47,680 the chefs' culinary engineering is about to be put to the test. 711 00:33:47,720 --> 00:33:49,480 So which side do you want to be on? 712 00:33:49,520 --> 00:33:51,760 I want to be on here. Yeah? OK. 713 00:33:51,800 --> 00:33:53,440 So I'm not getting on that. 714 00:33:53,480 --> 00:33:57,160 So you can get up, and lift and you'll clip. Easy. 715 00:33:57,200 --> 00:33:59,040 As simple as that. Yeah. As simple as that. 716 00:33:59,080 --> 00:34:02,120 And if even one of their joins isn't completely secure... 717 00:34:02,160 --> 00:34:04,720 Daniel, go on the other side. Maybe I need a hand, eh? 718 00:34:04,760 --> 00:34:07,680 ..their entire showpiece could come crashing down to earth. 719 00:34:07,720 --> 00:34:08,960 BLEEP. 720 00:34:09,000 --> 00:34:10,880 Dharma. What do you want? 721 00:34:10,920 --> 00:34:13,560 It's heavy. So just to put it there... 722 00:34:17,000 --> 00:34:18,160 You all right there? 723 00:34:19,440 --> 00:34:21,440 Yeah. Is it on? Yeah. 724 00:34:25,600 --> 00:34:27,600 Please don't fall. 725 00:34:27,640 --> 00:34:29,680 Please don't fall. Take your fingers off. 726 00:34:29,720 --> 00:34:32,760 Yeah, I'm holding it. I'm holding it. Fingers off. 727 00:34:32,800 --> 00:34:35,240 Why are you moving? Stop moving. 728 00:34:35,280 --> 00:34:36,840 Stick one more and then stop. 729 00:34:38,640 --> 00:34:43,600 How do we level that basket? We just tilt it. It'll level itself. 730 00:34:43,640 --> 00:34:46,480 Stop touching it with your hot fingers. 731 00:34:46,520 --> 00:34:49,880 Why is it spinning? Wait. Tsh-tsh-tsh! 732 00:34:51,280 --> 00:34:54,120 {\an1}CRASHING AND A GASP. 733 00:34:54,160 --> 00:34:55,840 That's not a noise that I like. 734 00:34:58,000 --> 00:35:00,920 Was that the balloons? Ah! 735 00:35:02,560 --> 00:35:04,040 BLEEP. 736 00:35:08,760 --> 00:35:09,760 What happened? 737 00:35:12,040 --> 00:35:14,880 Aw. You can do something, you can do something! 738 00:35:21,760 --> 00:35:25,960 You've got time. You've got balloons. It's salvageable. 739 00:35:28,840 --> 00:35:31,440 Right, just need to put the macarons on. 740 00:35:31,480 --> 00:35:32,920 Let's get this done. 741 00:35:32,960 --> 00:35:34,760 Chefs, you have ten minutes left. 742 00:35:37,120 --> 00:35:39,040 We need to start putting these guys on. OK. 743 00:35:39,080 --> 00:35:41,640 Get the best ones. I've got plenty. 744 00:35:41,680 --> 00:35:43,200 I'm shaking. 745 00:35:43,240 --> 00:35:44,760 Just stick as much as you can. 746 00:35:45,840 --> 00:35:48,360 Do you want to do it? Switch job. 747 00:35:50,360 --> 00:35:54,720 We're missing the petits fours. Where is it? 748 00:35:54,760 --> 00:35:56,640 Go, go, go. 749 00:35:56,680 --> 00:35:59,280 Candyfloss clouds. Do we think that's too much? 750 00:35:59,320 --> 00:36:01,120 White chocolate, white chocolate. 751 00:36:05,280 --> 00:36:06,920 OK, put it down, put it down, 752 00:36:06,960 --> 00:36:10,160 put it down, I've got it. Put it down, slowly. 753 00:36:12,840 --> 00:36:16,040 Chefs, that's it. Your time is up. 754 00:36:16,080 --> 00:36:19,800 Please step away from your showpieces. 755 00:36:19,840 --> 00:36:23,640 Ah, look! They've got a little alien on top. I didn't see him. 756 00:36:41,120 --> 00:36:44,200 Six suspended showpieces and accompanying petits fours 757 00:36:44,240 --> 00:36:45,520 made in just five hours. 758 00:36:48,480 --> 00:36:51,360 Andrew and Raf from Harwoods Patisserie, come on up. 759 00:36:59,960 --> 00:37:01,680 Well, I have to say, it's very effective. 760 00:37:01,720 --> 00:37:04,680 It's floating in the air and you've made a hot-air balloon. 761 00:37:04,720 --> 00:37:06,320 I liked that connection. 762 00:37:06,360 --> 00:37:09,520 Chef, I really like the texture of the basket you've put in. 763 00:37:09,560 --> 00:37:11,280 Overall it's a very good effort. 764 00:37:11,320 --> 00:37:15,080 OK, let's see if you've got some decent petits fours. 765 00:37:15,120 --> 00:37:16,440 So what have we got? 766 00:37:16,480 --> 00:37:19,040 So we've got a passion fruit cocktail inspired macaroon, 767 00:37:19,080 --> 00:37:22,320 passion fruit buttercream, and we've got some prosecco 768 00:37:22,360 --> 00:37:23,840 and passion fruit gel. 769 00:37:23,880 --> 00:37:26,240 As far as the painting is concerned, I commend you, Raf, 770 00:37:26,280 --> 00:37:28,120 with the fact that you've done it by hand. 771 00:37:28,160 --> 00:37:29,560 Having said that, it's a bit on 772 00:37:29,600 --> 00:37:31,760 the large size for a petits fours, yeah? 773 00:37:31,800 --> 00:37:33,120 We're hungry in the north. 774 00:37:38,840 --> 00:37:40,600 Overall it's a very good effort. 775 00:37:40,640 --> 00:37:43,080 I think the cream is really smooth and silky. 776 00:37:43,120 --> 00:37:46,840 The textures are lovely, the flavours are also lovely. 777 00:37:46,880 --> 00:37:50,120 Ultimately it's a balance of size, 778 00:37:50,160 --> 00:37:53,320 and you haven't quite achieved it. Thank you. Thank you. 779 00:38:01,640 --> 00:38:03,840 {\an8}It's ever so clever that you just use 780 00:38:03,880 --> 00:38:06,160 {\an8}a little mould that you make yourself 781 00:38:06,200 --> 00:38:08,480 {\an8}and turn it into a honeycomb. 782 00:38:08,520 --> 00:38:11,040 But if I look a little bit closer, I think you 783 00:38:11,080 --> 00:38:12,840 need to be a bit neater. 784 00:38:12,880 --> 00:38:15,960 If the showpiece lacks neatness, your petits fours are very neat 785 00:38:16,000 --> 00:38:17,440 and I like it. Shall we taste? 786 00:38:17,480 --> 00:38:19,480 Yeah. So we have a honey 787 00:38:19,520 --> 00:38:21,320 and mascarpone mousse with 788 00:38:21,360 --> 00:38:23,360 a matcha cremeux insert. 789 00:38:23,400 --> 00:38:25,560 On top, you have strawberry 790 00:38:25,600 --> 00:38:29,440 and ginger pearls with some pure bee pollen. 791 00:38:29,480 --> 00:38:31,480 And the base is a pecan sable. 792 00:38:31,520 --> 00:38:35,000 Well, I think the overall combination is really beautiful. 793 00:38:35,040 --> 00:38:38,120 I taste the matcha. It's not overpowering. 794 00:38:38,160 --> 00:38:40,400 Again the honey just come in beautifully. 795 00:38:40,440 --> 00:38:42,160 It's a very enjoyable petits fours. 796 00:38:42,200 --> 00:38:44,520 Thank you. Well, it eats very well, 797 00:38:44,560 --> 00:38:48,000 and as you probably know I'm not a great fan of matcha, 798 00:38:48,040 --> 00:38:52,400 but this is very well balanced so now I enjoy matcha. So well done. 799 00:38:52,440 --> 00:38:54,680 Thank you. Thank you, chefs. 800 00:38:54,720 --> 00:38:57,720 You can buzz off now. Bzz! Thank you. 801 00:39:09,120 --> 00:39:10,880 {\an1}IMITATES RADIO STATIC. 802 00:39:10,920 --> 00:39:12,840 Houston, we've got lift off. 803 00:39:12,880 --> 00:39:15,240 {\an1}LAUGHTER. 804 00:39:15,280 --> 00:39:16,280 Love it. 805 00:39:18,560 --> 00:39:21,640 Well, to be honest with you, guys, there is a hell of 806 00:39:21,680 --> 00:39:23,400 a lot of work in there. 807 00:39:23,440 --> 00:39:27,040 Your showpiece is really impressive to look at. 808 00:39:27,080 --> 00:39:29,400 OK, so we've got some petits fours to taste. 809 00:39:29,440 --> 00:39:31,856 Please tell us what we've got. So at the bottom we have pistachio 810 00:39:31,880 --> 00:39:34,480 and raspberry sponge. On top of it, it's a yuzu curd 811 00:39:34,520 --> 00:39:37,920 and it has a little bit of pistachio and raspberry crunch in it. 812 00:39:37,960 --> 00:39:41,080 And it's all encased in white chocolate mousse. 813 00:39:41,120 --> 00:39:42,880 Well, you've got some good things in there. 814 00:39:42,920 --> 00:39:45,080 The yuzu element is very fresh, 815 00:39:45,120 --> 00:39:48,080 the pistachio sponge gives you a lovely texture. 816 00:39:48,120 --> 00:39:51,960 But you've got a fair amount of that white chocolate mousse. 817 00:39:52,000 --> 00:39:53,440 Everything feels a bit rich. 818 00:39:53,480 --> 00:39:55,200 Damn, how I wish that you put 819 00:39:55,240 --> 00:39:56,960 a little bit more yuzu in it 820 00:39:57,000 --> 00:39:59,880 because it's a little bit sweet side for my liking. 821 00:39:59,920 --> 00:40:01,920 But I see great potential. 822 00:40:01,960 --> 00:40:05,200 What I like about your team is that you're getting stronger 823 00:40:05,240 --> 00:40:07,480 and stronger. Well done. 824 00:40:07,520 --> 00:40:09,320 Thanks. See you later. Thank you. 825 00:40:19,480 --> 00:40:22,640 {\an8}This is amazing! 826 00:40:22,680 --> 00:40:24,160 Pow! Boom. 827 00:40:24,200 --> 00:40:27,040 I'm impressed, yeah. With you, when it comes to showpiece 828 00:40:27,080 --> 00:40:30,520 so far, you will come up always with something impressive 829 00:40:30,560 --> 00:40:32,000 to look at. And it is. 830 00:40:32,040 --> 00:40:34,216 OK, let's talk about petits fours, then. What have we got? 831 00:40:34,240 --> 00:40:36,640 The disc at the bottom is chocolate, 832 00:40:36,680 --> 00:40:40,040 and in the cup there is a gel of kalamansi and lime. 833 00:40:40,080 --> 00:40:42,960 In the middle a ganache of caramel and hazelnut, 834 00:40:43,000 --> 00:40:45,360 and on the top are a gel of vanilla and mango. 835 00:40:46,800 --> 00:40:49,600 I love it. First I thought that it's too much chocolate, 836 00:40:49,640 --> 00:40:54,400 but when you bite the full pack of explosive flavour keep on coming. 837 00:40:54,440 --> 00:40:59,000 And it is a firework of texture that is on my palate. 838 00:40:59,040 --> 00:41:00,736 There's a lot going on in your petits fours, 839 00:41:00,760 --> 00:41:03,560 but what's important is - does it work together very well? 840 00:41:03,600 --> 00:41:05,280 And, yes, it does. 841 00:41:05,320 --> 00:41:08,120 Having said that, it's more of a chocolate bonbon than 842 00:41:08,160 --> 00:41:10,960 a petits fours. So the real question for us is - 843 00:41:11,000 --> 00:41:13,000 is that a petits fours or not? 844 00:41:13,040 --> 00:41:14,040 Thank you, chefs. 845 00:41:24,040 --> 00:41:26,240 {\an8}I think it's a bit bare for my liking. 846 00:41:26,280 --> 00:41:27,680 I like the hot-air balloon, 847 00:41:27,720 --> 00:41:30,520 but at the moment I can see that everything is quite flat. 848 00:41:31,720 --> 00:41:34,480 At the beginning of the competition a piece like this one can work. 849 00:41:34,520 --> 00:41:37,160 But look around the kitchen today. 850 00:41:37,200 --> 00:41:41,120 You have potentially a design which do not showcase all 851 00:41:41,160 --> 00:41:43,200 the skills you've got, and it shows. 852 00:41:43,240 --> 00:41:45,856 Could you please take us through your petits fours, please? Yeah, so 853 00:41:45,880 --> 00:41:48,800 the petits fours are passion fruit creme fraiche mousse, 854 00:41:48,840 --> 00:41:50,880 mango and passion fruit gel, 855 00:41:50,920 --> 00:41:56,680 and a crunchy layer of praline and passion fruit feuilletine. 856 00:41:56,720 --> 00:41:58,440 I really like the acidity of 857 00:41:58,480 --> 00:42:01,400 the passion. It just comes in beautifully. 858 00:42:01,440 --> 00:42:05,760 The mousse itself is beautifully done. It's full pack of flavour. 859 00:42:05,800 --> 00:42:08,096 For me, I'm struggling to feel everything you've put in there. 860 00:42:08,120 --> 00:42:09,720 I feel only one thing - passion fruit. 861 00:42:09,760 --> 00:42:12,600 And a bit of a crunch. It's a little bit on the small side to be able 862 00:42:12,640 --> 00:42:16,840 to appreciate every little bit of work you've put inside, OK? 863 00:42:27,360 --> 00:42:29,920 {\an8}Oh! Ballsy, 864 00:42:29,960 --> 00:42:33,640 I would say because blown sugar ever so fragile, 865 00:42:33,680 --> 00:42:37,320 but that's also what the competition is all about, is you take some risk 866 00:42:37,360 --> 00:42:42,200 and you show to Cherish and I what you are capable of. 867 00:42:42,240 --> 00:42:43,320 Shall we taste? 868 00:42:44,760 --> 00:42:47,160 I hope it tastes better than it look. At the moment, 869 00:42:47,200 --> 00:42:48,440 it looks super simple. 870 00:42:48,480 --> 00:42:50,840 So it's a lime and shiso madeleine, 871 00:42:50,880 --> 00:42:54,240 and also there is lime and shiso gel inside. 872 00:42:54,280 --> 00:42:57,280 And the madeleine, we soaked it in passion fruit syrup. 873 00:42:57,320 --> 00:42:59,680 OK, first taste for me is super, 874 00:42:59,720 --> 00:43:02,680 super tasty. And then with the lime it's very subtle. 875 00:43:02,720 --> 00:43:06,760 What I really don't enjoy eating is the gel that you put in. 876 00:43:06,800 --> 00:43:09,320 It's so sharp that it's like, "Whoa!" 877 00:43:09,360 --> 00:43:12,160 You didn't make it easy on yourself choosing a madeleine. 878 00:43:12,200 --> 00:43:13,600 It's hard to do well. 879 00:43:13,640 --> 00:43:17,120 And you didn't execute it at the level we were hoping for. 880 00:43:17,160 --> 00:43:20,480 But the showpiece, I can see this being full 881 00:43:20,520 --> 00:43:24,040 and this showpiece would've been right up there with 882 00:43:24,080 --> 00:43:26,120 a showpiece I would remember forever. 883 00:43:26,160 --> 00:43:29,560 So it's not all bad. Thank you, Chef. See you later. 884 00:43:33,040 --> 00:43:34,040 Yeah. 885 00:43:38,960 --> 00:43:40,480 Based on both challenges, 886 00:43:40,520 --> 00:43:42,760 Benoit and Cherish will now rank the teams 887 00:43:42,800 --> 00:43:45,840 and decide who will go through to the quarterfinal. 888 00:43:45,880 --> 00:43:48,760 I think the execution could have been a little bit better. 889 00:43:48,800 --> 00:43:50,280 It's everything but neat. 890 00:43:50,320 --> 00:43:53,280 Quietly confident. I think we're quietly confident. Are you? 891 00:43:53,320 --> 00:43:55,480 OK, I'm quietly confident. 892 00:43:55,520 --> 00:43:58,440 They've gone really, really safe with this. Mm. 893 00:43:58,480 --> 00:44:00,360 Overall it doesn't stand out, does it? 894 00:44:00,400 --> 00:44:02,720 We feel like we've done the best we could, 895 00:44:02,760 --> 00:44:06,440 but compared with other people, you can't really compete. 896 00:44:06,480 --> 00:44:09,720 Imagine this piece with the 20 original balloons. 897 00:44:09,760 --> 00:44:13,320 That would've been blowing every other piece out of the water. 898 00:44:13,360 --> 00:44:15,360 I had like nightmare of breaking it. 899 00:44:15,400 --> 00:44:19,320 And it happened. It's OK. I just wasted like two hours. 900 00:44:19,360 --> 00:44:21,920 They commented on the size, but we love a big portion 901 00:44:21,960 --> 00:44:24,120 in the north, don't we? So, you know... 902 00:44:29,960 --> 00:44:33,960 Benoit and Cherish have made their decision. 903 00:44:34,000 --> 00:44:36,560 The judges thought the team in first place had 904 00:44:36,600 --> 00:44:40,240 a really strong first day and a great showpiece. 905 00:44:42,000 --> 00:44:44,400 Andrew and Raf, congratulations, 906 00:44:44,440 --> 00:44:46,560 you are through to the quarterfinal. 907 00:44:48,400 --> 00:44:50,360 Mayank and Dharma are second, 908 00:44:50,400 --> 00:44:52,080 Mauro and Daniel take third, 909 00:44:52,120 --> 00:44:54,560 and Caroline and Martin are fourth. 910 00:44:54,600 --> 00:44:57,720 Which leaves us with Chantelle and Kasia from Glenapp Castle, 911 00:44:57,760 --> 00:45:00,360 and Annie and Subin from the Dorchester. 912 00:45:00,400 --> 00:45:03,080 After much deliberation, the judges have decided that 913 00:45:03,120 --> 00:45:06,240 the team leaving the competition is... 914 00:45:10,320 --> 00:45:12,760 ..Chantelle and Kasia. 915 00:45:12,800 --> 00:45:14,520 We're so sorry to see you go. 916 00:45:14,560 --> 00:45:18,320 To everyone else, congratulations. We will see you next week. 917 00:45:20,640 --> 00:45:22,760 We'd never made a showpiece before this. 918 00:45:22,800 --> 00:45:23,880 Never worked with sugar. 919 00:45:23,920 --> 00:45:26,600 You know, so we knew going in that it would be a challenge. 920 00:45:26,640 --> 00:45:30,600 We've worked hard and we should be proud of ourselves. 921 00:45:30,640 --> 00:45:32,200 Well done. Thank you. 922 00:45:32,240 --> 00:45:33,560 We survived. 923 00:45:34,800 --> 00:45:37,480 You guys, you should have won today. 924 00:45:37,520 --> 00:45:42,120 The next week is sugar and chocolate so we need to try to... 925 00:45:42,160 --> 00:45:44,080 Finish the showpiece. Yeah. 926 00:45:44,120 --> 00:45:46,200 Congratulations. Congratulations! 927 00:45:46,240 --> 00:45:48,800 Another win. I think coming into the final six 928 00:45:48,840 --> 00:45:51,200 and then obviously getting a win just puts us in 929 00:45:51,240 --> 00:45:53,560 a positive mood going into the next one. 930 00:45:53,600 --> 00:45:56,360 But if we have a bad day, or we break something, 931 00:45:56,400 --> 00:45:59,920 or something doesn't go right, it's game over. 932 00:45:59,960 --> 00:46:01,400 Next time... 933 00:46:01,440 --> 00:46:04,160 Don't do that, man. That's so sad! 934 00:46:04,200 --> 00:46:05,520 ..it's the quarterfinal... 935 00:46:05,560 --> 00:46:08,456 {\an5}Faster, faster, Chef. I need the oven so you have to finish your baking now. 936 00:46:08,480 --> 00:46:11,760 ..where the teams tackle a sweet and sour viennoiserie challenge... 937 00:46:11,800 --> 00:46:13,080 It doesn't look good. 938 00:46:13,120 --> 00:46:16,440 ..and the notorious sugar and chocolate showpiece... 939 00:46:16,480 --> 00:46:18,360 This is the one you've all been dreading. 940 00:46:18,400 --> 00:46:22,080 ..whose reptiles and amphibians will make it through to judging... 941 00:46:22,120 --> 00:46:24,080 Are you going to hang for me? 942 00:46:24,120 --> 00:46:26,120 ..and whose will become extinct? 943 00:46:26,160 --> 00:46:27,760 {\an1}CRASHING. 944 00:46:50,360 --> 00:46:54,040 Subtitles by Red Bee Media