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00:00:02,000 --> 00:00:04,440
Last time... No pressure.
..the heats reached their climax
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00:00:04,480 --> 00:00:06,440
across two chocolate challenges...
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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...
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00:00:11,080 --> 00:00:13,200
The cake is amazeball!
6
00:00:13,240 --> 00:00:14,560
..Glenapp Castle...
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00:00:14,600 --> 00:00:17,920
It's matcha infused with a little
bit of seaweed.
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00:00:17,960 --> 00:00:20,000
..cast the flavour net too wide.
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00:00:20,040 --> 00:00:23,600
Do I want to eat a fishy chocolate?
Not really. OK.
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00:00:23,640 --> 00:00:26,640
But it was Mustapha and Tracy's
moulding mare...
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00:00:26,680 --> 00:00:28,080
Oh!
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00:00:28,120 --> 00:00:29,280
No, it's broken.
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00:00:29,320 --> 00:00:31,440
..that saw them exit
the competition.
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00:00:31,480 --> 00:00:32,760
Mustapha and Tracy.
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00:00:35,240 --> 00:00:37,720
LIAM: This time... Be careful.
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00:00:37,760 --> 00:00:39,200
..the two heats collide...
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00:00:39,240 --> 00:00:40,680
This is exciting!
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00:00:40,720 --> 00:00:43,040
..to tackle a staggering
secret challenge...
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00:00:43,080 --> 00:00:45,920
I love winging it.
I love not having a recipe.
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00:00:45,960 --> 00:00:48,080
..and they'll reach for
the heavens... Shaking.
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..to create an incredible suspended
showpiece.
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Stop touching it
with hot fingers.
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00:00:52,800 --> 00:00:54,240
Who will soar to new heights?
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{\an1}IMITATES RADIO STATIC.
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Houston, we've got lift off.
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And who will come
crashing down to earth?
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{\an1}CRASHING.
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Oh!
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Having made it through the heats,
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these final six teams are
competing for
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a place in the quarterfinal.
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Happy to be back. Yeah,
very happy.
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He's happy as well.
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Quite exciting, actually...
Yeah, yeah.
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00:01:26,760 --> 00:01:28,640
..to meet the other three teams.
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00:01:28,680 --> 00:01:31,320
We have a secret challenge
and it's a bit unsettling.
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00:01:31,360 --> 00:01:34,800
It's a bit weird I'm not stressed
at all. Yet.
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I hate surprises.
Even for my birthday,
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if anyone plans something surprise
I'll be like, "No."
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We're hoping for bread, then we can
just make a dough
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and then have an hour off.
Have a cup of tea while it's...
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And have a brew. ..While
it's proving.
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00:01:53,440 --> 00:01:55,040
Good morning, chefs,
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and congratulations on making it
through to the final six.
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00:01:58,680 --> 00:02:00,960
Unfortunately Liam can't be
with us this time,
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00:02:01,000 --> 00:02:03,560
but we wish him well
and we'll see him soon.
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00:02:03,600 --> 00:02:05,520
Now to reward you all getting
this far in
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00:02:05,560 --> 00:02:07,960
the competition,
the judges have come up with
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the mother of all secret challenges.
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00:02:10,920 --> 00:02:12,560
Due to the nature of this challenge,
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each team will start at ten-minute
intervals.
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So can I ask everyone to leave
the kitchen except Daniel
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00:02:19,560 --> 00:02:21,880
and Mauro because you are up first.
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Mauro and Daniel, on your work
station you'll find
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the necessary ingredients
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00:02:33,360 --> 00:02:36,720
and equipment to make two identical
plated desserts,
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00:02:36,760 --> 00:02:39,280
one for Benoit and one for Cherish.
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00:02:39,320 --> 00:02:42,480
The only requirements the judges
have set are that your desserts
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00:02:42,520 --> 00:02:44,320
celebrate herbs and spices,
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and feature a cooked cream or
custard element.
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Now, I would suggest that you set
your timer
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00:02:49,960 --> 00:02:53,480
because in exactly two and a half
hours Benoit and Cherish
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00:02:53,520 --> 00:02:55,600
will be tasting your dessert.
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00:02:55,640 --> 00:02:57,560
Best of luck. Time starts now.
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00:02:59,600 --> 00:03:02,280
OK. Fennel, coriander.
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00:03:02,320 --> 00:03:04,880
Plated desserts are made up of
a number of components
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00:03:04,920 --> 00:03:07,600
with contrasting textures
and temperatures.
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00:03:07,640 --> 00:03:09,000
One ice cream or a sorbet?
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00:03:11,560 --> 00:03:14,120
That are served at the very last
minute to produce
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00:03:14,160 --> 00:03:16,920
a miniature culinary artwork on
the plate.
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Plated dessert, it's not just about
one little petit gateau on
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the plate and a bit of sauce.
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00:03:21,280 --> 00:03:23,200
It's all about a bit of the drama,
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a bit of the fragility that
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00:03:25,040 --> 00:03:28,560
you cannot recreate in any other
type of dessert.
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00:03:28,600 --> 00:03:32,040
Because you bring everything
together at the last moment.
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00:03:32,080 --> 00:03:35,440
Herbs and spices are the hero in
this challenge
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00:03:35,480 --> 00:03:38,600
and also they have to include
a custard
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00:03:38,640 --> 00:03:42,080
and a cream based dessert, whether
it is a mousse or
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00:03:42,120 --> 00:03:43,920
a creme brulee or a ice cream.
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00:03:43,960 --> 00:03:46,840
All the component need to come
together
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00:03:46,880 --> 00:03:49,960
and when I eat it, it will put
a big smile on my face.
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00:03:53,560 --> 00:03:56,520
For me, the biggest difficulty of
a challenge like this one is trying
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00:03:56,560 --> 00:03:59,760
to remember every single recipe
you need.
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00:03:59,800 --> 00:04:02,280
If it's been a while, you might just
have forgotten
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00:04:02,320 --> 00:04:05,680
the right ratio and this becomes
complicated.
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00:04:05,720 --> 00:04:07,760
To be honest, from us, we could have
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00:04:07,800 --> 00:04:11,120
been a bit easier on them.
Probably.
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00:04:11,160 --> 00:04:13,680
Mauro and Daniel, good morning.
Good morning.
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00:04:13,720 --> 00:04:15,536
How are you finding this so far?
Have you decided
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00:04:15,560 --> 00:04:17,240
what you're going to do?
No, not yet.
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00:04:17,280 --> 00:04:19,080
OK. Have you had a chance
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00:04:19,120 --> 00:04:21,080
to meet the other teams
properly yet?
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00:04:21,120 --> 00:04:24,760
Yeah, we had a chitchat yesterday
and they seem to know
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00:04:24,800 --> 00:04:27,520
what they want as well. Seem to know
what they're doing? Yes.
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00:04:27,560 --> 00:04:30,080
Well, we'll see today, won't we,
in the kitchen?
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00:04:30,120 --> 00:04:33,120
As teams enter at ten-minute
intervals, they'll be given
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00:04:33,160 --> 00:04:35,920
the same information and time.
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00:04:35,960 --> 00:04:38,680
Annie and Subin, on your work
station you will find
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00:04:38,720 --> 00:04:43,960
the necessary ingredients to make
two identical plated desserts.
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00:04:44,000 --> 00:04:45,360
Good luck. Time starts now.
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00:04:50,880 --> 00:04:53,560
Wait a second, don't run.
Let's think first.
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00:04:53,600 --> 00:04:56,200
I think it's very important that
they identify what marries
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with each other. The pairing is ever
so important to bring out
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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,
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we have our recipe, so it's like we
have instruction,
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we know what to do.
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00:05:14,520 --> 00:05:17,080
Chefs, good morning.
Good morning.
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00:05:17,120 --> 00:05:19,000
Now tell me what you have in mind.
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00:05:19,040 --> 00:05:21,840
The main element is going to be
a strawberry and peppercorn mousse,
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00:05:21,880 --> 00:05:23,600
and that will set in a dome.
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00:05:23,640 --> 00:05:26,080
OK, you've done that before in
any dessert? Mm.
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00:05:26,120 --> 00:05:27,920
That combination of flavour? No.
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00:05:27,960 --> 00:05:30,840
No, so you're trying that today
and you think it's going to work?
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That's what we find out.
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00:05:33,680 --> 00:05:35,360
Alongside their dome of strawberry
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00:05:35,400 --> 00:05:37,520
and pink peppercorn mousse, Mauro
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00:05:37,560 --> 00:05:39,040
and Daniel are planning to serve up
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00:05:39,080 --> 00:05:41,280
a rosemary and dark chocolate sorbet
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00:05:41,320 --> 00:05:43,000
and a vanilla and mango sauce.
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00:05:43,040 --> 00:05:46,200
I'm very interested in how you're
going to dress it up.
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00:05:46,240 --> 00:05:47,440
Um... Me, too.
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00:05:47,480 --> 00:05:48,960
{\an1}LAUGHTER.
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He's still working it out.
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00:05:50,240 --> 00:05:52,800
Are you bringing in any coulis,
any crispy element?
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00:05:52,840 --> 00:05:56,400
Are you going to bring some crispy
element? Uh, we didn't decide yet.
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00:05:56,440 --> 00:06:00,320
Chantelle and Kasia from Glenapp
Castle, please enter the kitchen.
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00:06:02,360 --> 00:06:03,480
Let's not waste time.
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00:06:04,600 --> 00:06:08,520
So we've got basil, chervil,
coriander, dill, cardamom.
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I'm just trying to think of recipes.
Yeah.
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Annie, Subin,
tell us what you are making?
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A coconut flan. Herbs and spice
anywhere?
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00:06:18,840 --> 00:06:21,920
On our syrup, like sauce, we are
going to put lemongrass,
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00:06:21,960 --> 00:06:26,040
coriander, ginger, mango, pineapple.
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00:06:26,080 --> 00:06:28,440
I told you they will go Asian.
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He's going Italy,
they're going Asia.
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Everybody's going to go to their
comfort zone!
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00:06:33,720 --> 00:06:37,200
I can't wait to taste your Asia
touched dessert today.
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Annie and Subin's creamy coconut
panna cotta
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will be complemented with their
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00:06:41,200 --> 00:06:43,640
coriander, ginger
and lemongrass sauce,
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and contrasted with a sharp
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00:06:45,200 --> 00:06:47,520
raspberry and mint sorbet.
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00:06:47,560 --> 00:06:49,280
You're using raspberry? Yeah.
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We don't have raspberry in Asia.
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00:06:50,840 --> 00:06:53,121
I don't know, you're asking me.
I'm from Normandy, France.
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So it's a East meet West, or it's
a...? I think it's a mix.
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00:06:55,760 --> 00:06:58,680
Yeah. All right, we're changing
direction now.
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00:07:01,240 --> 00:07:04,640
When they said herbs and spices,
especially spices,
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I was quite excited. We've got
the ginger, the lemongrass,
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00:07:07,360 --> 00:07:10,640
cardamom, coriander, and we've added
a little bit of cinnamon as well.
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00:07:10,680 --> 00:07:13,240
To ensure their dessert packs
a punch, Chantelle
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00:07:13,280 --> 00:07:15,800
and Kasia will flavour their white
chocolate bavarois
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00:07:15,840 --> 00:07:17,320
with lemongrass and cardamom,
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00:07:17,360 --> 00:07:18,800
put ginger in their milk chocolate
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00:07:18,840 --> 00:07:21,440
sponge and feuilletine,
and add coriander
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00:07:21,480 --> 00:07:22,800
to their mango salsa.
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00:07:22,840 --> 00:07:24,720
Is it too complicated?
Is it too many?
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I don't think so, I think the spices
all kind of marry
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very well together. Mm.
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00:07:31,720 --> 00:07:34,800
For some reason I thought it was
going to be a souffle.
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So I tried to remember my
souffle recipe
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00:07:36,880 --> 00:07:40,440
and I do remember it, but wrong one!
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00:07:40,480 --> 00:07:43,320
For their cooked custard or cream
element, all the teams
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00:07:43,360 --> 00:07:45,360
so far are using a setting agent.
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00:07:45,400 --> 00:07:47,120
Oh, 20g of gelatine.
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00:07:47,160 --> 00:07:50,960
But with no recipe, remembering
exact quantities will be crucial if
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00:07:51,000 --> 00:07:53,440
they're to avoid it becoming
either sloppy...
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00:07:53,480 --> 00:07:57,120
I'm using a pectin. I'll go a bit
by eye.
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..or rubbery. I'm working out
the agar in my head.
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00:08:00,440 --> 00:08:02,600
If you put a lot it will be like
very hard,
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00:08:02,640 --> 00:08:05,520
but at the same time I need it
to be like set.
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00:08:05,560 --> 00:08:08,360
But Mayank and Dharma are avoiding
the gelling agent gamble,
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00:08:08,400 --> 00:08:12,000
and sticking to one of Dharma's
tried and tested recipes.
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00:08:12,040 --> 00:08:14,200
The baked custard element,
for us, is orange
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00:08:14,240 --> 00:08:16,640
and thyme flavoured creme brulee.
His choice.
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00:08:16,680 --> 00:08:19,600
I hate creme brulees. But...
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00:08:19,640 --> 00:08:21,400
But he's the boss.
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00:08:22,640 --> 00:08:25,000
Choosing thyme as their hero
flavour, Mayank
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00:08:25,040 --> 00:08:28,720
and Dharma will use it to enhance
their sea salted caramel ice cream,
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00:08:28,760 --> 00:08:31,080
their shard of pistachio
and orange tuile,
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00:08:31,120 --> 00:08:32,720
and their centrepiece of an orange
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00:08:32,760 --> 00:08:34,280
and thyme creme brulee.
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00:08:34,320 --> 00:08:36,600
I love creme brulee.
Really? I don't.
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00:08:36,640 --> 00:08:38,640
Oh, my God I love creme brulee!
You're quite basic.
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00:08:38,680 --> 00:08:41,000
I'm a basic BLEEP.
I know!
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00:08:41,040 --> 00:08:43,360
They'll beep that bit. It's fine.
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00:08:43,400 --> 00:08:47,240
As the final team enter
the kitchen, Mauro and Daniel...
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00:08:49,480 --> 00:08:50,600
No.
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00:08:50,640 --> 00:08:52,960
..are almost an hour into
the challenge.
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00:08:53,000 --> 00:08:56,000
Andrew and Raf, best of luck.
Your time starts now.
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00:08:59,320 --> 00:09:03,040
There's definitely no recipes here,
is there? No.
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00:09:03,080 --> 00:09:04,240
What else have we got?
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00:09:05,600 --> 00:09:09,680
Andy and Raf, how are you feeling?
Um... Um...
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00:09:09,720 --> 00:09:12,760
{\an1}PANICKED LAUGH
"Everything's fine!"
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00:09:12,800 --> 00:09:15,520
Everything's all right. Yeah,
I think that's the vibe in the room.
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00:09:15,560 --> 00:09:18,400
I love winging it.
I love not having a recipe.
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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.
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00:09:42,040 --> 00:09:45,240
As well as their yet undecided
sorbet flavour, Caroline
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00:09:45,280 --> 00:09:47,400
and Martin's plated dessert will
comprise of
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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?
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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.
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00:10:49,080 --> 00:10:52,040
We've tried to remember our recipes
the best that we can.
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00:10:52,080 --> 00:10:54,800
That's the hard part. That's
the hard part. Yeah.
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00:10:54,840 --> 00:10:57,480
I'm making a sorbet. Yeah, yeah,
OK, cool. It's happening.
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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.
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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
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