1 00:00:02,080 --> 00:00:03,615 Last time... This is exciting. 2 00:00:03,640 --> 00:00:06,255 ...the final six teams faced a secret challenge... 3 00:00:06,280 --> 00:00:07,655 I love not having a recipe. 4 00:00:07,680 --> 00:00:09,695 ...and a gravity-defying showpiece. 5 00:00:09,720 --> 00:00:12,575 Your life in this competition is hanging by a thread. 6 00:00:12,600 --> 00:00:14,415 Andy and Raf were flying high... 7 00:00:14,440 --> 00:00:16,815 Ooh-la-la-la-la-la. I think I'm in heaven. 8 00:00:16,840 --> 00:00:18,575 ...winning their fourth week in a row. 9 00:00:18,600 --> 00:00:19,815 CRASHING, SHE GASPS 10 00:00:19,840 --> 00:00:21,255 Annie and Subin hit turbulence... 11 00:00:21,280 --> 00:00:22,695 I'm the one going home. 12 00:00:22,720 --> 00:00:24,295 ...but it was Chantelle and Kasia... 13 00:00:24,320 --> 00:00:25,495 I'm shaking. 14 00:00:25,520 --> 00:00:27,135 ...who failed to take flight... 15 00:00:27,160 --> 00:00:29,855 At the beginning of the competition, a piece like this one can work, 16 00:00:29,880 --> 00:00:31,375 but look around the kitchen today. 17 00:00:31,400 --> 00:00:32,815 ...and had to leave the kitchen. 18 00:00:32,840 --> 00:00:34,615 we'd never made a showpiece before this, 19 00:00:34,640 --> 00:00:35,895 never worked with sugar, 20 00:00:35,920 --> 00:00:38,215 so we knew going in that it would be a challenge. 21 00:00:38,240 --> 00:00:39,055 This time... 22 00:00:39,080 --> 00:00:41,415 Martin, stop panicking. I'll stop panicking. Great. 23 00:00:41,440 --> 00:00:42,655 ...it's the quarterfinal. 24 00:00:42,680 --> 00:00:44,455 So, show us some skills. 25 00:00:44,480 --> 00:00:46,775 The teams are tasked with viennoiseries... 26 00:00:46,800 --> 00:00:48,015 I'm very behind time. 27 00:00:48,040 --> 00:00:50,495 ...and a reptile and amphibian showpiece... 28 00:00:50,520 --> 00:00:52,255 Crunch, crunch. Crunch, crunch. SHE LAUGHS 29 00:00:52,280 --> 00:00:55,215 ...requiring mastery of sugar and chocolate. 30 00:00:55,240 --> 00:00:57,175 It's going to be one of the most difficult 31 00:00:57,200 --> 00:00:59,175 because of chocolate and sugar together. 32 00:00:59,200 --> 00:01:01,615 Who will secure their place in the semifinal... 33 00:01:01,640 --> 00:01:03,615 I think we're going to leap into it, hopefully. 34 00:01:03,640 --> 00:01:05,895 ...and who will crash out? 35 00:01:05,920 --> 00:01:08,295 CLATTERING 36 00:01:08,320 --> 00:01:09,575 This is drama. 37 00:01:14,920 --> 00:01:17,975 Quarterfinals, we're here. Ready, I think. 38 00:01:18,000 --> 00:01:19,215 Yeah. THEY CHUCKLE 39 00:01:19,240 --> 00:01:20,575 Five teams remain... 40 00:01:20,600 --> 00:01:22,335 Five strong teams. 41 00:01:22,360 --> 00:01:25,735 Everybody can win, everybody can go home. 42 00:01:25,760 --> 00:01:28,095 ...battling for a place in the semifinal. 43 00:01:28,120 --> 00:01:30,055 This is insane. THEY LAUGH 44 00:01:30,080 --> 00:01:32,375 Yeah, yeah. I'm actually shocked 45 00:01:32,400 --> 00:01:35,455 and proud of us that we made it this far. 46 00:01:35,480 --> 00:01:38,255 But Annie's had to make a last-minute substitution. 47 00:01:48,040 --> 00:01:49,295 THEY LAUGH 48 00:01:53,800 --> 00:01:55,135 Good morning, Chefs, 49 00:01:55,160 --> 00:01:58,095 and congratulations on making it to the quarterfinal. 50 00:01:58,120 --> 00:02:00,055 Today is all about viennoiserie. 51 00:02:00,080 --> 00:02:02,375 The judges have asked for two different items - 52 00:02:02,400 --> 00:02:04,655 one for Cherish and one for Benoit. 53 00:02:04,680 --> 00:02:05,855 So, what have you gone for, B? 54 00:02:05,880 --> 00:02:07,455 Chefs, today I want you to make 55 00:02:07,480 --> 00:02:09,935 three sharing-size brioche feuilletee - 56 00:02:09,960 --> 00:02:14,335 a decadent pastry made with a laminated flaky brioche, 57 00:02:14,360 --> 00:02:17,215 plenty of butter, and sprinkled with sugar. 58 00:02:17,240 --> 00:02:21,695 Your brioche feuilletee will feature two sweet flavours of your choosing, 59 00:02:21,720 --> 00:02:23,775 but whatever you decide to go for, 60 00:02:23,800 --> 00:02:26,535 your brioche feuilletee must be super stylish, 61 00:02:26,560 --> 00:02:28,455 just like Cherish. Mm! 62 00:02:28,480 --> 00:02:30,935 Oh, thank you, Benoit. Thank you very much. 63 00:02:30,960 --> 00:02:33,735 Speaking of the devil, Cherish, what are you after today? 64 00:02:33,760 --> 00:02:39,295 Chef, today I'm looking for 24 most perfect puff pastries. 65 00:02:39,320 --> 00:02:42,455 Unlike Benoit, I'm not feeling too sweet today. 66 00:02:42,480 --> 00:02:44,935 I want your filling to be savoury. 67 00:02:44,960 --> 00:02:48,055 Apart from that, it's entirely up to you. 68 00:02:48,080 --> 00:02:49,295 It's entirely up to you. 69 00:02:49,320 --> 00:02:51,775 That sounds like a trap. Watch out. 70 00:02:51,800 --> 00:02:54,135 Right, you had half an hour to prep last night. 71 00:02:54,160 --> 00:02:56,895 Chefs, you have three hours to complete this challenge. 72 00:02:56,920 --> 00:02:59,895 Best of luck. Time starts now. 73 00:03:01,080 --> 00:03:02,135 Off they go! 74 00:03:03,520 --> 00:03:06,535 The chefs have been able to rest their pastry overnight... 75 00:03:10,240 --> 00:03:12,535 ...50 that they could get off to a flying start 76 00:03:12,560 --> 00:03:13,975 laminating their enriched dough. 77 00:03:14,000 --> 00:03:16,575 Banging already. They need to go quickly. 78 00:03:16,600 --> 00:03:18,575 LOUD BANGING Oh, my gosh. Ooh-la-la. What is going on? 79 00:03:18,600 --> 00:03:21,695 Ooh, there's a lot of knocking today. I guess the conversation's over now. 80 00:03:21,720 --> 00:03:23,455 We have to talk a bit louder. OK. 81 00:03:23,480 --> 00:03:24,655 Conversation's done now. 82 00:03:25,880 --> 00:03:27,415 The lamination must be perfect, 83 00:03:27,440 --> 00:03:30,455 so that's why everybody is beating the butter - boom, boom - 84 00:03:30,480 --> 00:03:31,935 to make it the right temperature. 85 00:03:31,960 --> 00:03:33,255 Otherwise, the butter breaks. 86 00:03:33,280 --> 00:03:35,935 To incorporate the butter correctly, 87 00:03:35,960 --> 00:03:39,015 it's essential that each turn and fold is made with precision. 88 00:03:39,040 --> 00:03:41,575 I did two double turns yesterday 89 00:03:41,600 --> 00:03:44,015 so I need to do the last single turn. 90 00:03:44,040 --> 00:03:46,935 Without even layers, the butter will leak out when baked, 91 00:03:46,960 --> 00:03:49,375 resulting in flat, soggy viennoiserie. 92 00:03:49,400 --> 00:03:50,735 It's very physical. 93 00:03:50,760 --> 00:03:53,095 So much sort of banging and... Oh, yeah. 94 00:03:53,120 --> 00:03:54,815 I said banging and pounding going on, 95 00:03:54,840 --> 00:03:56,375 but I don't know what to say after that. 96 00:03:56,400 --> 00:03:58,095 THEY LAUGH 97 00:03:58,120 --> 00:04:01,455 While one team-mate begins laminating the brioche feuilletee... 98 00:04:01,480 --> 00:04:03,095 Oh, don't scare me, Cherish. HE LAUGHS 99 00:04:03,120 --> 00:04:05,095 ...the other must create their take 100 00:04:05,120 --> 00:04:07,415 on the savoury puff pastry viennoiserie. 101 00:04:07,440 --> 00:04:09,255 I love viennoiserie. 102 00:04:09,280 --> 00:04:12,455 I can eat, sleep, and breathe viennoiserie. 103 00:04:12,480 --> 00:04:14,895 I am obsessed with lamination. 104 00:04:14,920 --> 00:04:17,575 It has to be so well-defined. 105 00:04:17,600 --> 00:04:20,295 The puff pastry has to be crispy, 106 00:04:20,320 --> 00:04:23,255 it needs to be flaky, and it needs to be buttery. 107 00:04:23,280 --> 00:04:26,015 Chefs, it's time for you to show me how clever 108 00:04:26,040 --> 00:04:27,695 and innovative you are. 109 00:04:27,720 --> 00:04:29,095 It's the quarterfinal, 110 00:04:29,120 --> 00:04:33,015 and if the chefs can not make me a perfect lamination puff pastry, 111 00:04:33,040 --> 00:04:35,255 they should get out of my kitchen. 112 00:04:37,160 --> 00:04:40,655 Good morning, Chefs. Morning. Morning. For out of four wins. 113 00:04:40,680 --> 00:04:43,215 The pressure is on, isn't it? Yep. Yeah. Definitely. 114 00:04:43,240 --> 00:04:45,095 So, who is doing the puff pastry? Me. 115 00:04:45,120 --> 00:04:46,815 So, we've got ham, 116 00:04:46,840 --> 00:04:49,175 smoked Lancashire cheese, and a mustard mayo. 117 00:04:49,200 --> 00:04:50,375 What pickle is that? 118 00:04:50,400 --> 00:04:52,255 Some beer pickle. Do you want to try? 119 00:04:52,280 --> 00:04:56,175 HE SPLUTTERS AND LAUGHS Oh! Ah! 120 00:04:56,200 --> 00:05:00,535 Andy and Raf's pungent beer pickle will garnish their classic ham hock 121 00:05:00,560 --> 00:05:02,015 and smoked cheese filling, 122 00:05:02,040 --> 00:05:04,695 encased in delicate compressed puff pastry 123 00:05:04,720 --> 00:05:07,015 that's a little out of their comfort zone. 124 00:05:07,040 --> 00:05:08,375 Viennoiserie... Yeah. 125 00:05:08,400 --> 00:05:10,735 ...I've never, ever said that word ever in my life, 126 00:05:10,760 --> 00:05:12,615 but I imagine I'll be saying it a lot of times today. 127 00:05:12,640 --> 00:05:13,855 "Viennoiserie". 128 00:05:13,880 --> 00:05:16,935 None of us work really in the hotels that do it often... 129 00:05:16,960 --> 00:05:18,415 Right. ..but we have done it. 130 00:05:18,440 --> 00:05:20,775 Keep calm and carry on, Ellie. Absolutely. 131 00:05:22,000 --> 00:05:24,735 At work, we have the dough machine to spread it out. 132 00:05:24,760 --> 00:05:28,495 So, this is the tricky part, when you handle the puff pastry. 133 00:05:28,520 --> 00:05:32,895 Creating multiple puff pastry layers from scratch is painstaking work. 134 00:05:32,920 --> 00:05:35,775 You've got to put your back into it. You're going to be aching tomorrow. 135 00:05:35,800 --> 00:05:36,855 Here. 136 00:05:36,880 --> 00:05:39,175 ELLIE STRAINS The gun show! 137 00:05:39,200 --> 00:05:40,695 But Caroline and Martin... 138 00:05:40,720 --> 00:05:43,495 Keep a nice rectangle. Yeah, yeah. Yep. 139 00:05:43,520 --> 00:05:46,015 ...have given themselves even more to do. 140 00:05:46,040 --> 00:05:47,375 The puff pastry, 141 00:05:47,400 --> 00:05:49,735 we weren't too happy about the one from last night. 142 00:05:49,760 --> 00:05:52,015 It wasn't, like, right, so I've had to do it again. 143 00:05:54,400 --> 00:05:57,255 Caroline and Martin hope to shape their paprika 144 00:05:57,280 --> 00:06:00,495 and oregano-flavoured puff pastry into spiral cones 145 00:06:00,520 --> 00:06:03,455 filled with soy, lime, and ginger king prawns, 146 00:06:03,480 --> 00:06:06,295 thyme bechamel, and chilli oil pipettes... 147 00:06:06,320 --> 00:06:08,615 ...if their dough is made in time. 148 00:06:08,640 --> 00:06:10,255 This time it looks great, 149 00:06:10,280 --> 00:06:12,775 so now Martin just has to chop chop. 150 00:06:13,960 --> 00:06:15,935 CLATTERING, GLASS SMASHES 151 00:06:15,960 --> 00:06:17,375 Oops. Are you OK? 152 00:06:17,400 --> 00:06:18,815 Sorry! Yeah, yeah, yeah. 153 00:06:18,840 --> 00:06:20,535 Oh, Martin. 154 00:06:20,560 --> 00:06:23,255 As well as puff pastry perfection... 155 00:06:23,280 --> 00:06:26,735 I go back to the fridge to rest it a bit. 156 00:06:26,760 --> 00:06:29,335 ...Cherish and Benoit demand delectable... 157 00:06:29,360 --> 00:06:30,855 Painful, this. 158 00:06:30,880 --> 00:06:33,095 ...sophisticated flavours. 159 00:06:36,200 --> 00:06:39,735 OK or not? On schedule, on schedule. 160 00:06:39,760 --> 00:06:42,135 Wallace, nice to meet you. Nice to meet you. 161 00:06:42,160 --> 00:06:44,175 Thank you so much for subbing in for Subin. 162 00:06:44,200 --> 00:06:46,975 So, Wallace, are you a secret viennoiserie assassin? 163 00:06:47,000 --> 00:06:48,255 No, not really. 164 00:06:48,280 --> 00:06:50,695 Oh, why did you bring Wallace? Honestly, Annie. 165 00:06:50,720 --> 00:06:52,695 THEY LAUGH Could've got someone better! 166 00:06:52,720 --> 00:06:57,175 Annie and Wallace plan to execute 24 pithivier pie puff pastries 167 00:06:57,200 --> 00:07:00,655 filled with a plethora of miso-flavoured fungi. 168 00:07:00,680 --> 00:07:02,975 So, we're using king oyster mushroom, 169 00:07:03,000 --> 00:07:04,295 shit take mushroom, 170 00:07:04,320 --> 00:07:06,895 and then we have like two types of like shimeji mushroom, 171 00:07:06,920 --> 00:07:09,335 white and the brown one. What, did you say magic mushroom? 172 00:07:09,360 --> 00:07:12,295 Yes, she did. Magic mushrooms. No. You're not using magic mushrooms? 173 00:07:12,320 --> 00:07:15,895 No, no, no. She said magic mushroom. I heard it. She's going to make us high today. 174 00:07:15,920 --> 00:07:18,735 ELLIE: Ma yank and Dharma are also hoping to take the judges 175 00:07:18,760 --> 00:07:20,095 on a mushroom trip... 176 00:07:20,120 --> 00:07:23,015 The savoury filling that we're doing represents where we come from, 177 00:07:23,040 --> 00:07:24,335 so we need to do it carefully. 178 00:07:24,360 --> 00:07:25,655 ...back to their native India. 179 00:07:25,680 --> 00:07:28,855 In India, we call it gucchi matar. 180 00:07:28,880 --> 00:07:30,495 The gucchi is the morels. 181 00:07:30,520 --> 00:07:32,535 There's a lot of mushrooms in the kitchen today. 182 00:07:32,560 --> 00:07:35,775 Yes. Can I try some of the filling? Yeah, please go ahead. 183 00:07:35,800 --> 00:07:37,175 Mmm! Do you like it? 184 00:07:37,200 --> 00:07:39,815 I do like it. Cos, typically, I'm not a massive fan of mushrooms. 185 00:07:39,840 --> 00:07:42,575 Yeah. But it's a great balance with the flavours as well. 186 00:07:42,600 --> 00:07:44,295 Thank you. Good luck. 187 00:07:44,320 --> 00:07:46,655 Ma yank and Dharma's extravagant mushroom 188 00:07:46,680 --> 00:07:49,855 and pea filling will be combined with paneer and fenugreek, 189 00:07:49,880 --> 00:07:53,175 and sit within fragile puff pastry baskets. 190 00:07:57,120 --> 00:07:59,015 Because there's so much butter in it, 191 00:07:59,040 --> 00:08:01,695 if you press it too much, it just... 192 00:08:01,720 --> 00:08:03,575 To create stunning viennoiserie... 193 00:08:03,600 --> 00:08:05,535 We just need to squeeze as tight as possible. 194 00:08:05,560 --> 00:08:07,855 Otherwise, it's going to, like, burst. 195 00:08:07,880 --> 00:08:09,215 It burst already, so... 196 00:08:09,240 --> 00:08:11,535 ...the chefs must push their creativity... 197 00:08:11,560 --> 00:08:13,575 That's for the handle for baskets. 198 00:08:13,600 --> 00:08:15,935 ...and their puff pastry to the limit. 199 00:08:15,960 --> 00:08:18,935 So, it's just going to press it slightly and hold its shape. 200 00:08:18,960 --> 00:08:22,735 By doing this, we're just forcing it to do what we want it to do rather than what it wants to do. 201 00:08:22,760 --> 00:08:25,935 And Mauro and Daniel and are hoping to produce a pearl. 202 00:08:25,960 --> 00:08:27,295 What is that for? 203 00:08:27,320 --> 00:08:28,535 Pastry's going to be baked 204 00:08:28,560 --> 00:08:30,495 in the middle of two scallop shells. 205 00:08:30,520 --> 00:08:33,375 You're using the scallop shell as a mould? As a mould. That's smart. Wow. 206 00:08:33,400 --> 00:08:34,775 That is very clever. Clever. 207 00:08:34,800 --> 00:08:38,415 It's a shape you don't find on Instagram or in shops, 208 00:08:38,440 --> 00:08:40,855 so we want to do something a bit different. 209 00:08:41,960 --> 00:08:45,335 Inside Mauro and Daniel's unique puff pastry shells 210 00:08:45,360 --> 00:08:47,775 will be grilled scallops and pancetta with fish 211 00:08:47,800 --> 00:08:50,095 and champagne veloute in a bid to improve 212 00:08:50,120 --> 00:08:52,575 on last week's fall from grace. 213 00:08:52,600 --> 00:08:56,575 So, last week was the first week you didn't top your round. 214 00:08:56,600 --> 00:08:59,215 Yeah, we were not happy, but it was a lesson. 215 00:08:59,240 --> 00:09:02,815 What did you learn? Stay humble and work hard. 216 00:09:02,840 --> 00:09:04,855 Anybody can win and anybody can go home. 217 00:09:04,880 --> 00:09:06,895 Well, it's a new dawn, it's a new day. 218 00:09:06,920 --> 00:09:09,295 Best of luck, my friends. Thank you very much. 219 00:09:09,320 --> 00:09:11,895 While the rest of the puff pastry is taking shape... 220 00:09:11,920 --> 00:09:14,415 I'm just a little concerned I'm behind on this. 221 00:09:14,440 --> 00:09:16,415 ...Martin's still laminating his. 222 00:09:16,440 --> 00:09:18,295 I'm not going to get it in the oven. 223 00:09:18,320 --> 00:09:19,815 Yeah, you will. Will I? 224 00:09:19,840 --> 00:09:22,215 But not with that attitude, you won't. 225 00:09:22,240 --> 00:09:25,335 Chefs, half your time has gone, 226 00:09:25,360 --> 00:09:28,335 which means you have half your time left. 227 00:09:28,360 --> 00:09:31,455 Sorry, I don't control time. That's how it works. 228 00:09:31,480 --> 00:09:33,975 With the savoury puff pastry hitting the oven... 229 00:09:34,000 --> 00:09:35,615 Half an hour to cook. 230 00:09:35,640 --> 00:09:39,095 ...the challenge is also heating up as the chefs still have to prepare 231 00:09:39,120 --> 00:09:41,375 three sharing brioche feuillete. 232 00:09:41,400 --> 00:09:42,695 This is a tough challenge. 233 00:09:42,720 --> 00:09:45,295 Number one, the brioche dough needs to be perfect. 234 00:09:45,320 --> 00:09:48,375 It has to be light, fluffy, rich, laminated. 235 00:09:48,400 --> 00:09:51,495 You see the butter? I see. Very nice, huh? 236 00:09:51,520 --> 00:09:54,135 So, we want our team to be a bit creative around the shape, 237 00:09:54,160 --> 00:09:56,735 but if you over com press your brioche dough 238 00:09:56,760 --> 00:09:59,815 within a small mould, it's got nowhere to go. 239 00:09:59,840 --> 00:10:03,655 You need to leave enough room for the brioche to flake up. 240 00:10:03,680 --> 00:10:06,775 The brioche needs to be absolutely stunning. 241 00:10:06,800 --> 00:10:08,655 Are you doing the sweet stuff, Caroline? 242 00:10:08,680 --> 00:10:10,215 Yes, I do love a brioche. 243 00:10:10,240 --> 00:10:12,815 That's probably the French part of me. 244 00:10:12,840 --> 00:10:15,135 Beautiful, and colourful. Yeah. 245 00:10:15,160 --> 00:10:17,495 They're my two favourite colours, green and pink. 246 00:10:17,520 --> 00:10:19,255 Oh, my God, you're wearing green and pink today. 247 00:10:19,280 --> 00:10:20,775 SHE GASPS It's a sign. 248 00:10:20,800 --> 00:10:23,055 It's a sign. It's a sign. 249 00:10:23,080 --> 00:10:25,375 To ensure sufficient time to prove... 250 00:10:25,400 --> 00:10:28,215 We have layers. I repeat, we have layers. 251 00:10:28,240 --> 00:10:30,575 ...it's crucial the chefs shape their brioche 252 00:10:30,600 --> 00:10:32,935 as quickly as possible while making sure 253 00:10:32,960 --> 00:10:35,575 to leave enough room for the dough to grow. 254 00:10:35,600 --> 00:10:37,135 Oh, what the BLEEP am I doing? 255 00:10:37,160 --> 00:10:39,895 You've done it several times this week just to practise...? No. 256 00:10:39,920 --> 00:10:43,015 Just once. No way. It was... It was quite busy at work. 257 00:10:43,040 --> 00:10:44,695 We did a lot of changes last night. 258 00:10:44,720 --> 00:10:46,335 You did a lot of changes last night... 259 00:10:46,360 --> 00:10:49,815 Yes, last night in the recipe. ..so it's something you haven't done before? No. Whoa! 260 00:10:49,840 --> 00:10:51,495 ELLIE: While in the proving drawer, 261 00:10:51,520 --> 00:10:53,895 the brioche feuillete will double in size, 262 00:10:53,920 --> 00:10:55,855 creating a light, fluffy texture. 263 00:10:55,880 --> 00:10:57,255 I'm very behind time. 264 00:10:57,280 --> 00:10:59,735 It should be gone to the proving by now. 265 00:10:59,760 --> 00:11:02,015 But it's a process that can't be rushed. 266 00:11:08,600 --> 00:11:10,895 And alongside well-risen dough... 267 00:11:10,920 --> 00:11:15,295 So, for the flavour, we are doing rice pudding with pear. 268 00:11:15,320 --> 00:11:18,095 ...the chefs must also elevate their brioche flavours. 269 00:11:18,120 --> 00:11:21,575 We are putting an apple tarte tatin on the top. 270 00:11:21,600 --> 00:11:23,935 I'm going to layer it like a dauphinoise potato. 271 00:11:23,960 --> 00:11:27,295 It's Andy's twist always making my life a lot more difficult. 272 00:11:27,320 --> 00:11:29,935 Blaming me again, isn't it? Pretend we're in love. 273 00:11:29,960 --> 00:11:31,135 HE LAUGHS 274 00:11:31,160 --> 00:11:32,975 Chefs, you have one hour left. 275 00:11:34,600 --> 00:11:38,975 Get the puff pastry round these cones, ready to bake. 276 00:11:39,000 --> 00:11:42,135 While Caroline and Martin's puff pastry has yet to go in the oven... 277 00:11:44,080 --> 00:11:47,535 ...for the rest of the chefs, it's the moment of truth. 278 00:11:47,560 --> 00:11:50,815 Oh, that smell of puff pastry, it's like a sexy Greggs. 279 00:11:50,840 --> 00:11:56,255 Some of them, the inside burst. Hopefully, inside it's cooked. 280 00:11:56,280 --> 00:11:58,135 Careful, careful, huh? 281 00:11:58,160 --> 00:12:01,455 It seemed to work. It came out like the shape of a scallop. 282 00:12:04,960 --> 00:12:05,975 What happened? 283 00:12:09,120 --> 00:12:11,375 It's pressed them too much, hasn't it? Yeah. 284 00:12:12,640 --> 00:12:14,255 It's pressed them too much, 285 00:12:14,280 --> 00:12:17,855 and it's just basically destroyed them. 286 00:12:17,880 --> 00:12:19,615 We've got nothing to go with now. 287 00:12:21,320 --> 00:12:24,455 You have a bit of a spare dough, no? A tiny bit. 288 00:12:24,480 --> 00:12:26,215 OK, well, do what you can. 289 00:12:29,720 --> 00:12:32,055 Chefs, you have 30 minutes left. 290 00:12:32,080 --> 00:12:34,375 The puff pastry is in the oven, 291 00:12:34,400 --> 00:12:37,655 so hopefully it'll come out before the time is up. 292 00:12:37,680 --> 00:12:40,975 We are making some more. Just don't stretch it much. 293 00:12:41,000 --> 00:12:43,295 We've got a bit which we'll throw in, 294 00:12:43,320 --> 00:12:44,535 do as many as we can. 295 00:12:44,560 --> 00:12:47,415 ELLIE: But the remaining puff pasty won't be baking alone. 296 00:12:47,440 --> 00:12:50,095 Brioche and this will go in the oven together. Yeah, OK. 297 00:12:50,120 --> 00:12:52,495 And while the puff pastry will go down to the wire... 298 00:12:52,520 --> 00:12:54,255 We'll get a few more out of this. 299 00:12:54,280 --> 00:12:56,975 Oh, my Lord. 300 00:12:57,000 --> 00:13:00,535 ...Caroline's brioche has proved an even bigger problem. 301 00:13:00,560 --> 00:13:03,655 My prover was way hotter than it was supposed to be, 302 00:13:03,680 --> 00:13:06,255 so my brioche is basically ruined. 303 00:13:06,280 --> 00:13:09,415 All the butter leaked out of it. Nothing I can do now. 304 00:13:09,440 --> 00:13:10,615 Don't stress. 305 00:13:10,640 --> 00:13:12,935 You guys are the flavour champions, right? 306 00:13:12,960 --> 00:13:14,055 Thank you. Thanks, Liam. 307 00:13:14,080 --> 00:13:15,975 Start building these. 308 00:13:16,000 --> 00:13:17,575 OK, shall we try? 309 00:13:17,600 --> 00:13:19,975 So, we're going to stick another one like this. 310 00:13:20,000 --> 00:13:22,535 We are not sure if it's going to work. 311 00:13:22,560 --> 00:13:24,535 Chefs, you have five minutes left. 312 00:13:24,560 --> 00:13:25,815 HE GASPS 313 00:13:28,720 --> 00:13:30,095 Puffed up more than we want. 314 00:13:30,120 --> 00:13:32,575 It's created a sort of, like, messy look on the top. 315 00:13:32,600 --> 00:13:34,935 Fill it, fill it, Daniel. We need to finish. 316 00:13:34,960 --> 00:13:38,575 Now I'm putting the rice pudding and the pear compote inside. 317 00:13:38,600 --> 00:13:40,415 It's all good. 318 00:13:40,440 --> 00:13:45,615 I am very unhappy. As I expected, it's very dry. 319 00:13:45,640 --> 00:13:47,495 That one is perfect, actually. 320 00:13:47,520 --> 00:13:49,895 Just try and get as many as we can. 321 00:13:49,920 --> 00:13:52,695 Chefs, you have one minute left. 322 00:13:52,720 --> 00:13:54,975 And careful when you handle them. Yeah. 323 00:13:56,120 --> 00:13:58,455 Leave those ones and give me another one. 324 00:13:58,480 --> 00:14:00,775 No, no, no, no, no. We're done, Chef. Leave it. 325 00:14:00,800 --> 00:14:02,095 Start putting the pea shoot. 326 00:14:02,120 --> 00:14:03,295 Some of them are not happy. 327 00:14:03,320 --> 00:14:05,295 Martin, stop panicking. Sorry, Chef. 328 00:14:05,320 --> 00:14:08,175 We're going to end up with 12, half of the amount required. 329 00:14:09,560 --> 00:14:13,615 Chefs, that's it. That's the end of your challenge. 330 00:14:13,640 --> 00:14:15,935 Please step away from your viennoiseries. 331 00:14:15,960 --> 00:14:19,095 You did great. Amazing. Thank you. 332 00:14:23,480 --> 00:14:27,015 At least they got something to taste. Yeah. We're happy we're there. I think we did our best. 333 00:14:33,160 --> 00:14:35,095 The teams' savoury puff pastry 334 00:14:35,120 --> 00:14:37,815 and sweet brioche feuillete now face the judgment 335 00:14:37,840 --> 00:14:39,535 of Cherish and Benoit. 336 00:14:39,560 --> 00:14:41,775 Mauro and Daniel, please come on up. 337 00:14:51,960 --> 00:14:55,535 Looking at your savoury puff pastry, 338 00:14:55,560 --> 00:14:57,295 I really like it. 339 00:14:57,320 --> 00:14:59,615 I think the idea is really refreshing, 340 00:14:59,640 --> 00:15:00,655 I've not seen this before. 341 00:15:00,680 --> 00:15:02,215 I think very impressive. 342 00:15:02,240 --> 00:15:05,295 So, it's a rough puff pastry filled with a veloute 343 00:15:05,320 --> 00:15:07,215 with a champagne and fish stock. 344 00:15:07,240 --> 00:15:11,655 On top, there is a scallop with Italian pancetta. 345 00:15:11,680 --> 00:15:14,495 First of all, I really like your puff pastry. 346 00:15:14,520 --> 00:15:16,895 I think it's crunchy, it's really well-cooked. 347 00:15:16,920 --> 00:15:20,095 Your veloute I think is a bit fishy, but fishy in a good way. 348 00:15:20,120 --> 00:15:23,375 Overall, I don't like it, because I love it. 349 00:15:24,440 --> 00:15:27,215 I've got a lot of puff pastry compared to what's inside. 350 00:15:27,240 --> 00:15:30,455 Now having said that, you've made the best use 351 00:15:30,480 --> 00:15:33,095 of the puff pastry creating those shells, 352 00:15:33,120 --> 00:15:34,495 and the veloute is beautiful. 353 00:15:34,520 --> 00:15:35,855 Mm. Shall we? 354 00:15:35,880 --> 00:15:37,495 So, this is our laminated dough, 355 00:15:37,520 --> 00:15:42,055 and inside is pistachio custard and raspberry jam with mint. 356 00:15:44,120 --> 00:15:45,175 It's not good. 357 00:15:46,720 --> 00:15:48,495 It's very good. 358 00:15:48,520 --> 00:15:50,455 It tastes a lot better than it looks. 359 00:15:50,480 --> 00:15:52,815 The texture is very light and fluffy... Mm. 360 00:15:52,840 --> 00:15:55,415 ...and the flavour of the mint and pistachio 361 00:15:55,440 --> 00:15:59,135 brings an extra richness and creaminess to the dough, 362 00:15:59,160 --> 00:16:00,895 and the raspberry works very well. 363 00:16:00,920 --> 00:16:02,335 I loved it. 364 00:16:02,360 --> 00:16:04,175 A good job, so well done. Thank you very much. 365 00:16:04,200 --> 00:16:05,535 Thanks, Chefs. 366 00:16:10,360 --> 00:16:13,695 I like the idea, those little baskets. 367 00:16:13,720 --> 00:16:16,015 My heart was pumping when I saw so many cracks, 368 00:16:16,040 --> 00:16:17,455 but luckily, you had plan B, 369 00:16:17,480 --> 00:16:20,375 and the plan B is to redo them again, so well done for that. 370 00:16:20,400 --> 00:16:21,775 What's the flavour inside? 371 00:16:26,840 --> 00:16:28,815 Puff pastry is very flaky, 372 00:16:28,840 --> 00:16:32,095 and because you rolled it thinly, it's ever so beautiful to eat. 373 00:16:32,120 --> 00:16:35,735 I ate the little handle over here. Again, it was very flavoursome. 374 00:16:35,760 --> 00:16:39,095 I love the beautiful morels inside... Mm. 375 00:16:39,120 --> 00:16:41,375 ...but would I go back? 376 00:16:41,400 --> 00:16:42,415 Maybe not. 377 00:16:42,440 --> 00:16:44,375 It's a confusion of flavour for me. 378 00:16:44,400 --> 00:16:47,295 For the viennoiserie, we've done lemon, ginger, and honey. 379 00:16:48,960 --> 00:16:51,295 Love, love, love the ginger, that kick in. 380 00:16:51,320 --> 00:16:52,495 Not overpowering, 381 00:16:52,520 --> 00:16:55,855 but actually it enhances the whole flavour profile. 382 00:16:55,880 --> 00:16:58,375 I've got one problem, though - it's the brioche itself. Mm. 383 00:16:58,400 --> 00:16:59,855 Very, very tight. 384 00:16:59,880 --> 00:17:01,135 You can see here, 385 00:17:01,160 --> 00:17:03,015 you don't even know it's been laminated, 386 00:17:03,040 --> 00:17:05,855 so it's not pleasant as far as the brioche is concerned. 387 00:17:05,880 --> 00:17:08,775 OK, thank you very much. You worked very hard - twice. 388 00:17:08,800 --> 00:17:10,015 HE CHUCKLES 389 00:17:14,080 --> 00:17:15,935 The more simple you go, 390 00:17:15,960 --> 00:17:19,175 the more difficult it is to hide your mistakes. 391 00:17:20,560 --> 00:17:25,255 So, the puff, we have the mushroom and miso. 392 00:17:25,280 --> 00:17:27,575 I like the texture of the puff pastry. 393 00:17:27,600 --> 00:17:29,895 It's crispy, it is flaky. 394 00:17:29,920 --> 00:17:33,375 The only thing, this layer over here is actually quite raw. 395 00:17:33,400 --> 00:17:34,775 Well, for me, I'm going 396 00:17:34,800 --> 00:17:37,095 to keep it sweet and simple - I'm bored. 397 00:17:37,120 --> 00:17:38,655 The flavour profile is a bit flat. 398 00:17:38,680 --> 00:17:41,015 It's a shame, because it's not all bad, 399 00:17:41,040 --> 00:17:44,695 but it's just there's no life to it. Mm. OK? 400 00:17:44,720 --> 00:17:48,695 So, inside, we have the rice pudding with cardamom 401 00:17:48,720 --> 00:17:50,455 with the pear compote. 402 00:17:50,480 --> 00:17:52,895 The rice pudding... 403 00:17:52,920 --> 00:17:54,215 ...I loved it. 404 00:17:54,240 --> 00:17:56,215 Thank you, Chef. Now the brioche. 405 00:17:56,240 --> 00:17:57,935 It's not done correctly. Mm. 406 00:17:57,960 --> 00:17:59,215 It's too tight. 407 00:17:59,240 --> 00:18:01,855 It's not easy to adapt yourself in a kitchen 408 00:18:01,880 --> 00:18:03,255 you haven't been before. 409 00:18:03,280 --> 00:18:05,095 You've done your best. Thank you very much. 410 00:18:05,120 --> 00:18:07,375 Yeah, thank you, Chef. Thank you, Chef. 411 00:18:11,480 --> 00:18:14,335 I have to say, it's very original, yet very classic. 412 00:18:14,360 --> 00:18:16,775 What I really, really like is that this... 413 00:18:16,800 --> 00:18:21,175 I think it's very sexy. I think it's meant for me. Look. 414 00:18:21,200 --> 00:18:25,055 And what I really like is this little pipette... 415 00:18:25,080 --> 00:18:26,735 ...it's so fun to eat with. 416 00:18:26,760 --> 00:18:29,095 For the puff pastry, you have king prawns, 417 00:18:29,120 --> 00:18:33,615 ginger, bechamel with chilli oil pipette. 418 00:18:33,640 --> 00:18:36,295 And your puff pastry here is baked beautifully. 419 00:18:36,320 --> 00:18:39,695 It is also flaky. The prawns are beautifully cooked. 420 00:18:39,720 --> 00:18:42,775 That little pipette of chilli makes it work. 421 00:18:42,800 --> 00:18:45,775 Mm-mm-mmm. It's a bingo for me. 422 00:18:45,800 --> 00:18:49,455 The brioche feuillete has a white chocolate, 423 00:18:49,480 --> 00:18:52,135 pistachio, and cranberry chocolate bar in it, 424 00:18:52,160 --> 00:18:54,695 but all my butter melted before it went into the oven, 425 00:18:54,720 --> 00:18:57,135 so the layers just stuck together. 426 00:18:57,160 --> 00:18:59,495 Ah, it's a bit of a shame, because obviously at the minute, 427 00:18:59,520 --> 00:19:01,815 what I've got is a very dry, compact dough. 428 00:19:01,840 --> 00:19:02,895 It doesn't feel like a brioche. 429 00:19:02,920 --> 00:19:04,175 Positive side, 430 00:19:04,200 --> 00:19:06,535 I really like your chocolate bar in the middle. 431 00:19:06,560 --> 00:19:08,855 As it stands, the brioche is not pleasant to eat. 432 00:19:08,880 --> 00:19:10,175 Thank you, Chefs. 433 00:19:13,840 --> 00:19:15,015 It's not too bad. 434 00:19:21,720 --> 00:19:23,215 Hmm. 435 00:19:23,240 --> 00:19:25,575 The sandwich, it doesn't look great. 436 00:19:25,600 --> 00:19:29,215 Mm. No. We pressed them too much and they just fell apart. 437 00:19:29,240 --> 00:19:30,735 What a shame, Chef. 438 00:19:30,760 --> 00:19:34,215 On the puff pastry, we've got smoked Lancashire cheese emulsion 439 00:19:34,240 --> 00:19:37,855 topped with some ham hock, 440 00:19:37,880 --> 00:19:40,735 and then we've got some beer-pickled onions 441 00:19:40,760 --> 00:19:42,335 and some mustard mayo. 442 00:19:42,360 --> 00:19:47,295 I think this is the best filling I've tasted today. 443 00:19:47,320 --> 00:19:50,295 The beer pickle adds the extra crunch, 444 00:19:50,320 --> 00:19:52,775 and the puff pastry was so well made. 445 00:19:52,800 --> 00:19:56,215 It was just perfection in terms of tasting. 446 00:19:57,520 --> 00:20:00,935 Damn, you do not have the 24 that I ask for! 447 00:20:00,960 --> 00:20:02,415 Now the brioche. 448 00:20:02,440 --> 00:20:05,415 The brioche feuillete is cinnamon, 449 00:20:05,440 --> 00:20:07,935 and it's got an apple tarte tatin on the top, 450 00:20:07,960 --> 00:20:10,335 and it's glazed with a calvados glaze. 451 00:20:10,360 --> 00:20:13,295 Little tarte tatin top. HE WHISTLES 452 00:20:13,320 --> 00:20:15,575 I'm at home. I love it. 453 00:20:15,600 --> 00:20:17,095 Well, the idea is really good, 454 00:20:17,120 --> 00:20:20,415 but the execution is not as good as I'd like it to be. 455 00:20:20,440 --> 00:20:22,775 The brioche is actually a bit tight. 456 00:20:22,800 --> 00:20:25,415 Chef, you have a lot to chase tomorrow. 457 00:20:25,440 --> 00:20:28,015 Oh! Work hard. 458 00:20:28,040 --> 00:20:30,295 Thank you very much. BOTH: Thank you. 459 00:20:33,720 --> 00:20:36,335 They really liked the filling, so that's a relief, 460 00:20:36,360 --> 00:20:39,295 but the challenge was about puff pastry and a feuillete. 461 00:20:39,320 --> 00:20:41,815 Hopefully, a strong piece tomorrow 462 00:20:41,840 --> 00:20:44,135 will put us right back where we need to be. 463 00:20:44,160 --> 00:20:46,375 Overall, they seemed to enjoy both. 464 00:20:48,480 --> 00:20:50,535 We are happy-ish. Happy-ish. 465 00:20:50,560 --> 00:20:54,495 It was a bit embarrassing for me serving this brioche to the judges. 466 00:20:54,520 --> 00:20:56,855 In this competition, everyone's getting better. 467 00:20:56,880 --> 00:20:58,415 We have to also get better, 468 00:20:58,440 --> 00:21:01,695 so we need a strong showing, yeah. Definitely, for sure. 469 00:21:03,720 --> 00:21:06,535 LIAM: To be ready for tomorrow's showpiece challenge, 470 00:21:06,560 --> 00:21:09,255 the teams have been given a golden hour in order to prepare. 471 00:21:09,280 --> 00:21:10,495 Here we all are, 472 00:21:10,520 --> 00:21:13,095 Liam's back with us, and the chefs are back in the kitchen. 473 00:21:13,120 --> 00:21:14,415 Judges, how did they do? 474 00:21:14,440 --> 00:21:16,095 BENOIT: Harwood Patisserie struggled. 475 00:21:16,120 --> 00:21:18,455 What a shame they did not complete their challenge. 476 00:21:18,480 --> 00:21:20,055 Unfortunately with viennoiserie, 477 00:21:20,080 --> 00:21:22,095 you rarely have enough time to do it twice. 478 00:21:22,120 --> 00:21:25,215 Well, saying that, Bisous Bisous, they remade their pastry, 479 00:21:25,240 --> 00:21:26,655 and they still caught it in time. 480 00:21:26,680 --> 00:21:29,015 Well done. And then you've got The Dorchester, 481 00:21:29,040 --> 00:21:31,375 who had a tricky day with Subin not being here. 482 00:21:31,400 --> 00:21:33,695 Do you think they struggled a little bit because of that? 483 00:21:33,720 --> 00:21:34,775 It's difficult to say 484 00:21:34,800 --> 00:21:36,655 because I believe Wallace has got good skill, 485 00:21:36,680 --> 00:21:39,015 but they've made a couple of mistakes which were costly. 486 00:21:39,040 --> 00:21:41,375 That's it. Mm. And then Ma yank and Dharma. 487 00:21:41,400 --> 00:21:43,135 The star of the show was inside the basket, 488 00:21:43,160 --> 00:21:45,455 and the puff pastry was just holding it all together. 489 00:21:45,480 --> 00:21:46,855 And then you've got The Landmark. 490 00:21:46,880 --> 00:21:49,215 On this challenge today, would you say they're on top? 491 00:21:49,240 --> 00:21:51,735 Possibly I think, compared to what they did last week. 492 00:21:51,760 --> 00:21:54,095 They were right on the bottom for the first challenge. 493 00:21:54,120 --> 00:21:55,415 And this week it's Harwoods. 494 00:21:55,440 --> 00:21:57,295 I think they've got the skills to pick it up. 495 00:21:57,320 --> 00:21:59,935 It's been tough today, but tomorrow will be something else. 496 00:21:59,960 --> 00:22:01,855 So, you've got sugar, you've got chocolate, 497 00:22:01,880 --> 00:22:03,775 and then you've got reptiles or amphibians. 498 00:22:03,800 --> 00:22:05,415 That's a lot to do, isn't it? 499 00:22:05,440 --> 00:22:07,935 I hope it doesn't cause anyone to have some crocodile tears. 500 00:22:07,960 --> 00:22:09,495 Oh! 501 00:22:11,160 --> 00:22:12,735 OWL HOOTS 502 00:22:17,680 --> 00:22:19,095 DUCKS QUACK 503 00:22:23,160 --> 00:22:26,135 Just one more challenge stands between the teams 504 00:22:26,160 --> 00:22:28,375 and a place in the semifinal. 505 00:22:30,120 --> 00:22:31,695 Welcome back, Chefs. 506 00:22:31,720 --> 00:22:33,455 Today, we're taking inspiration 507 00:22:33,480 --> 00:22:36,535 from two of the longest-surviving species on the planet. 508 00:22:36,560 --> 00:22:39,135 Judges, is this challenge about yourselves? 509 00:22:39,160 --> 00:22:40,335 Ha! 510 00:22:40,360 --> 00:22:42,415 No, Liam. 511 00:22:42,440 --> 00:22:47,495 Chefs, today we want you to create a dramatic and beautiful showpiece 512 00:22:47,520 --> 00:22:51,255 inspired by the theme Life of Amphibians and Reptiles. 513 00:22:51,280 --> 00:22:53,135 But I'm going to wish you good luck, 514 00:22:53,160 --> 00:22:55,775 because this is the one you've all been dreading. 515 00:22:55,800 --> 00:22:59,495 Your showpiece must combine successfully sugar work, 516 00:22:59,520 --> 00:23:01,415 which likes it hot, 517 00:23:01,440 --> 00:23:04,055 and chocolate work, which likes it cold. 518 00:23:04,080 --> 00:23:06,975 Well, I love chocolate, but I hate being cold. 519 00:23:07,000 --> 00:23:08,495 What an existential crisis. 520 00:23:08,520 --> 00:23:10,135 While I wrangle with that, Cherish, 521 00:23:10,160 --> 00:23:12,575 why don't you tell the chefs what else they need to make? 522 00:23:12,600 --> 00:23:15,495 Chef, you also have to make 30 desserts, 523 00:23:15,520 --> 00:23:17,415 all perfectly identical 524 00:23:17,440 --> 00:23:20,375 and incorporating within your showpiece. 525 00:23:20,400 --> 00:23:21,775 For the first time, 526 00:23:21,800 --> 00:23:25,655 we are giving you total freedom with your dessert. 527 00:23:25,680 --> 00:23:27,695 You can make anything you like 528 00:23:27,720 --> 00:23:30,975 as long as it's keeping within the theme. 529 00:23:31,000 --> 00:23:33,535 We have given our trust in you. 530 00:23:33,560 --> 00:23:35,935 Please do not disappoint us. 531 00:23:35,960 --> 00:23:37,975 Chefs, you had an hour last night to prep 532 00:23:38,000 --> 00:23:41,055 and now you have a further four hours to complete this challenge. 533 00:23:41,080 --> 00:23:43,535 Good luck, and your time starts now. 534 00:23:43,560 --> 00:23:45,815 OK. Let's go. 535 00:23:45,840 --> 00:23:47,255 Right, let's go, Andy. 536 00:23:47,280 --> 00:23:48,975 We're on it. 537 00:23:49,000 --> 00:23:51,855 If you were an amphibian or a reptile, what would you be? 538 00:23:51,880 --> 00:23:53,935 A toad. I see that about you. 539 00:23:53,960 --> 00:23:56,295 I've got frog eyes. What would you be? 540 00:23:56,320 --> 00:23:59,895 A skink. That is not real. A skink is. It's a type of lizard. 541 00:23:59,920 --> 00:24:02,535 I thought it was the brown mark in the bottom of a... 542 00:24:02,560 --> 00:24:04,535 A skid. That's a skid mark. That's a skid mark. 543 00:24:04,560 --> 00:24:06,855 THEY LAUGH 544 00:24:06,880 --> 00:24:08,855 It's going to be one of the most difficult 545 00:24:08,880 --> 00:24:10,735 because of chocolate and sugar together. 546 00:24:10,760 --> 00:24:11,975 In the golden hour, 547 00:24:12,000 --> 00:24:15,495 the chefs were able to prep and set their larger showpiece elements... 548 00:24:18,960 --> 00:24:20,375 ...to give them the best chance 549 00:24:20,400 --> 00:24:22,695 of conquering the unpredictability of chocolate... 550 00:24:22,720 --> 00:24:24,655 OK. This is not coming out. 551 00:24:24,680 --> 00:24:26,495 ...and the brittleness of sugar... 552 00:24:26,520 --> 00:24:29,215 Sugar is very delicate. It can crack quickly. 553 00:24:29,240 --> 00:24:33,095 ...to make their reptile and amphibian showpieces come to life... 554 00:24:33,120 --> 00:24:35,735 I need you to come out, friend. 555 00:24:35,760 --> 00:24:38,095 Did you ever have, like, a pet snake or anything? 556 00:24:38,120 --> 00:24:41,095 Well, back at home in Brazil, snakes are poisonous, 557 00:24:41,120 --> 00:24:44,575 so we don't really see them as pets cos they can kill you, essentially. 558 00:24:44,600 --> 00:24:47,055 If you can't cuddle it and it's not furry, what's the point? 559 00:24:47,080 --> 00:24:50,095 True. And I apply that to many things in life. 560 00:24:50,120 --> 00:24:53,695 Combining chocolate and sugar, obviously a lot can go wrong. 561 00:24:53,720 --> 00:24:56,575 Chocolate likes it cold and sugar very hot. 562 00:24:56,600 --> 00:24:59,215 Once it's cooked, you have to work at it very quickly, 563 00:24:59,240 --> 00:25:02,015 but crucially, it's also very brittle. 564 00:25:02,040 --> 00:25:04,655 We did a course in prep for this, and mine was shocking. 565 00:25:04,680 --> 00:25:07,015 That's why Raf's doing it. He's always dropping me in it. 566 00:25:07,040 --> 00:25:10,575 For the first time, we have given the chefs total freedom 567 00:25:10,600 --> 00:25:12,535 to create their dessert, 568 00:25:12,560 --> 00:25:16,895 but it must be inspired by the theme Reptile and Amphibian. 569 00:25:16,920 --> 00:25:18,775 All our cakes will be eggs. 570 00:25:18,800 --> 00:25:21,135 The more techniques you bring, the more at risk you are, 571 00:25:21,160 --> 00:25:23,495 and we're also going to bear that in mind, 572 00:25:23,520 --> 00:25:25,855 because we asses the best-skilled team 573 00:25:25,880 --> 00:25:28,735 to move forward in this competition, so show us some skills. 574 00:25:30,080 --> 00:25:32,415 Good morning. How are we feeling today? 575 00:25:32,440 --> 00:25:34,895 Morning, Chefs. Morning. Ooh, I see that there's a frog. 576 00:25:34,920 --> 00:25:36,415 Did you carve the froggy? 577 00:25:36,440 --> 00:25:38,775 Wallace helped us to carve the frog. 578 00:25:38,800 --> 00:25:41,855 So, Wallace... Really good. ..how many times have you practised your showpiece? 579 00:25:41,880 --> 00:25:45,015 I think, like, two times. No. Just one time. Just one time. 580 00:25:45,040 --> 00:25:47,535 Optimist Wallace. 581 00:25:47,560 --> 00:25:50,055 ELLIE: A chocolate frog will be the centrepiece 582 00:25:50,080 --> 00:25:51,535 of their rainforest design, 583 00:25:51,560 --> 00:25:53,135 and although having only done 584 00:25:53,160 --> 00:25:54,375 sugar work once before, 585 00:25:54,400 --> 00:25:56,335 Wallace will be taking on Subin's 586 00:25:56,360 --> 00:25:58,055 sugar leaves and dragonflies, 587 00:25:58,080 --> 00:25:59,815 as well as their tropical desserts 588 00:25:59,840 --> 00:26:01,175 of mango and coconut. 589 00:26:01,200 --> 00:26:03,095 OK, so, Wallace has a big day ahead of him. 590 00:26:03,120 --> 00:26:05,535 Could you please tell me where has the inspiration come from? 591 00:26:05,560 --> 00:26:09,135 Uh, from me, because... You? Yeah, because... Frog? 592 00:26:09,160 --> 00:26:11,455 Yeah, it's my nickname. Why? 593 00:26:11,480 --> 00:26:14,655 Cos when I get scared, I jump, like, everywhere. 594 00:26:14,680 --> 00:26:16,415 Would you be able to show it to us? 595 00:26:16,440 --> 00:26:19,055 I'll, like, a jump like this. THEY LAUGH 596 00:26:19,080 --> 00:26:20,895 Let's do it together. Come on. 597 00:26:20,920 --> 00:26:23,255 Shall I jump as well? One, two, three. 598 00:26:23,280 --> 00:26:25,615 Allez, keep hopping up. THEY LAUGH 599 00:26:25,640 --> 00:26:28,735 We're just making, like, a bit of frogspawn for effect. 600 00:26:28,760 --> 00:26:30,535 LIAM: Also plumping for a frog, 601 00:26:30,560 --> 00:26:33,815 and with a point to prove after yesterday, are Andy and Raf. 602 00:26:33,840 --> 00:26:39,015 We are doing a pond that has been littered with pop cans 603 00:26:39,040 --> 00:26:40,975 and plastic and netting, 604 00:26:41,000 --> 00:26:42,535 and it's the life of an amphibian 605 00:26:42,560 --> 00:26:45,335 because they're living in and among all our litter. 606 00:26:45,360 --> 00:26:47,855 Chocolate lizards and a blown sugar frog 607 00:26:47,880 --> 00:26:50,215 will be overlooking their polluted pond, 608 00:26:50,240 --> 00:26:52,135 littered with spilt oil, corroded coral, 609 00:26:52,160 --> 00:26:53,455 and discarded cans 610 00:26:53,480 --> 00:26:56,095 of black forest gateau with a cola sponge. 611 00:26:56,120 --> 00:26:58,015 Black forest gateaux, there's nothing wrong there, 612 00:26:58,040 --> 00:27:00,975 but we've had pollution brought to the show before, 613 00:27:01,000 --> 00:27:03,335 and it turns out to be a very grey, dull showpiece. 614 00:27:03,360 --> 00:27:04,895 Is yours going to be colourful? 615 00:27:04,920 --> 00:27:06,775 Yeah. Did you name your froggy? 616 00:27:06,800 --> 00:27:08,455 Kermit, maybe? Kermit the Frog. 617 00:27:08,480 --> 00:27:11,135 As long as he doesn't call it Benoit, I'm fine. 618 00:27:11,160 --> 00:27:13,415 THEY LAUGH 619 00:27:13,440 --> 00:27:15,215 We have, uh, so many things to do. 620 00:27:15,240 --> 00:27:17,895 The dessert must be done in a short amount of time. 621 00:27:17,920 --> 00:27:20,255 LIAM: All 30 of the teams' chosen desserts 622 00:27:20,280 --> 00:27:22,615 need to be integrated into both the structure 623 00:27:22,640 --> 00:27:24,215 and theme of their designs. 624 00:27:24,240 --> 00:27:25,815 This is the chocolate fudge cake. 625 00:27:25,840 --> 00:27:27,335 It's got cola in it, 626 00:27:27,360 --> 00:27:29,255 so I'm going to put the chocolate mousse in, 627 00:27:29,280 --> 00:27:31,695 fill it with cherry in the centre for the pop cans. 628 00:27:31,720 --> 00:27:34,055 ELLIE: And in Caroline and Martin's showpiece, 629 00:27:34,080 --> 00:27:36,855 their desserts are also part of the circle of life. 630 00:27:36,880 --> 00:27:39,175 So, a tree has been hit by lightning 631 00:27:39,200 --> 00:27:40,735 and it got broken in half, 632 00:27:40,760 --> 00:27:43,775 and a bird's nest that was on the top of the tree fell 633 00:27:43,800 --> 00:27:46,095 and all the eggs are going to be eaten by the snakes. 634 00:27:46,120 --> 00:27:47,375 SHE LAUGHS 635 00:27:47,400 --> 00:27:49,695 Clinging to their storm-damaged tree 636 00:27:49,720 --> 00:27:50,895 will be moulded sugar snakes 637 00:27:50,920 --> 00:27:52,175 and lizards, 638 00:27:52,200 --> 00:27:54,095 and emerging from within will be 639 00:27:54,120 --> 00:27:55,695 a giant albino white snake, 640 00:27:55,720 --> 00:27:57,735 preparing to feast on their coffee, 641 00:27:57,760 --> 00:27:59,455 cherry, and whisky bird eggs. 642 00:27:59,480 --> 00:28:02,055 That's so graphic. Yeah. THEY LAUGH 643 00:28:02,080 --> 00:28:03,415 How's your sugar work? 644 00:28:03,440 --> 00:28:05,175 Let's say that I prefer chocolate. 645 00:28:05,200 --> 00:28:07,695 Chocolate will be OK when this comes out. 646 00:28:07,720 --> 00:28:11,255 Is that the main, core foundation of your showpiece? It is. It's the whole showpiece. 647 00:28:11,280 --> 00:28:13,575 HE LAUGHS You are giving me... 648 00:28:13,600 --> 00:28:15,295 Why am I nervous? 649 00:28:15,320 --> 00:28:16,775 Trunk, come out of the moulds. 650 00:28:16,800 --> 00:28:18,495 Yes, please, trunk. 651 00:28:18,520 --> 00:28:21,055 Also creating desserts in the form of eggs 652 00:28:21,080 --> 00:28:22,495 are Mauro and Daniel... 653 00:28:22,520 --> 00:28:24,935 I'm making the almond mousse for the dessert. 654 00:28:24,960 --> 00:28:26,455 ...although their inspiration 655 00:28:26,480 --> 00:28:28,775 involves the eggs being protected from harm. 656 00:28:28,800 --> 00:28:30,295 With my wife, five years ago, 657 00:28:30,320 --> 00:28:32,855 our first holiday together in Mexico, 658 00:28:32,880 --> 00:28:35,975 we went to visit this sanctuary for turtles. 659 00:28:36,000 --> 00:28:37,255 It was very nice. 660 00:28:37,280 --> 00:28:39,775 So, how are you combining sugar and chocolate, then? 661 00:28:39,800 --> 00:28:42,295 The big turtle will sit on the sugar wave. 662 00:28:42,320 --> 00:28:45,255 CHERISH: The turtle is on top? Yes. But a bit fragile, no? 663 00:28:45,280 --> 00:28:47,615 Shouldn't be a problem, eh? 664 00:28:47,640 --> 00:28:49,375 LIAM: Their turtle eggs of almond, 665 00:28:49,400 --> 00:28:52,375 apricot, and brownie will sit safely nestled in sand, 666 00:28:52,400 --> 00:28:56,135 and riding on top of a huge isomalt wave of coral and fish 667 00:28:56,160 --> 00:28:58,575 will be a triumphant chocolate turtle. 668 00:28:58,600 --> 00:29:00,895 Is he happy today, or is he is he...? 669 00:29:00,920 --> 00:29:03,415 Yeah, he is... I'm happy every day. 670 00:29:03,440 --> 00:29:05,935 That's a big smile. That's good. Good luck, Daniel. 671 00:29:05,960 --> 00:29:07,735 Thank you very much. Thanks, Chefs. 672 00:29:07,760 --> 00:29:10,055 The turtle is going to look cute, like Chef Dharma. 673 00:29:12,640 --> 00:29:13,935 DHARMA CHUCKLES 674 00:29:13,960 --> 00:29:16,335 And Ma yank and Dharma's turtle inspiration 675 00:29:16,360 --> 00:29:18,655 comes from Dharma's childhood memories 676 00:29:18,680 --> 00:29:20,135 on the other side of the world. 677 00:29:20,160 --> 00:29:22,495 Way back when he was young and in Nepal, 678 00:29:22,520 --> 00:29:24,815 which is generations ago, probably, 679 00:29:24,840 --> 00:29:28,575 communities had, like, a pond where there were turtles. 680 00:29:28,600 --> 00:29:31,815 Those turtles used to eat apricots. They're fancy. 681 00:29:31,840 --> 00:29:35,215 ELLIE: Dharma's Nepalese chocolate turtles will be swimming 682 00:29:35,240 --> 00:29:37,935 in a cast sugar water and pulled sugar leaf pond, 683 00:29:37,960 --> 00:29:40,615 and in a nod to the apricots he used to feed them, 684 00:29:40,640 --> 00:29:41,815 caramel chocolate 685 00:29:41,840 --> 00:29:43,295 and apricot entremets 686 00:29:43,320 --> 00:29:44,455 will be floating 687 00:29:44,480 --> 00:29:45,655 on chocolate lotus leaves. 688 00:29:45,680 --> 00:29:47,975 Turtles in, like, a scene from a pond. 689 00:29:48,000 --> 00:29:49,335 From a pond? Yeah. 690 00:29:49,360 --> 00:29:52,335 I thought you said "Bond", for a second - James Bond. James Bond. No. 691 00:29:52,360 --> 00:29:55,215 I haven't watched any James Bond movie. You haven't seen any James Bond? 692 00:29:55,240 --> 00:29:56,575 They're boring. Boring? 693 00:29:56,600 --> 00:29:59,535 Secret agents with guns and murders, boring? 694 00:29:59,560 --> 00:30:00,935 Too straight for me. SHE LAUGHS 695 00:30:04,600 --> 00:30:08,935 Crocodiles, lizards, turtles, snakes... 696 00:30:08,960 --> 00:30:10,695 Chefs, you're halfway through. 697 00:30:10,720 --> 00:30:12,255 Bullfrogs! 698 00:30:12,280 --> 00:30:14,255 That's an amphibian, isn't it? Bullfrog. 699 00:30:14,280 --> 00:30:16,935 We need to get everything for the dessert ready to go, 700 00:30:16,960 --> 00:30:19,735 and then we can solely focus on our showpiece after that. 701 00:30:19,760 --> 00:30:21,815 You have to make a lotus stem. 702 00:30:21,840 --> 00:30:24,135 A bit worried about will the leaves hold the dessert 703 00:30:24,160 --> 00:30:25,255 I'm going to place on them. 704 00:30:25,280 --> 00:30:27,575 So, they're going to be really solid and thick. 705 00:30:27,600 --> 00:30:29,295 Otherwise, it's going to collapse. 706 00:30:29,320 --> 00:30:30,615 But while Ma yank is worried 707 00:30:30,640 --> 00:30:32,895 about their sugar supports being strong enough... 708 00:30:39,920 --> 00:30:43,015 ...Caroline has a very different problem with her tree trunk. 709 00:30:43,040 --> 00:30:45,015 I'm going to saw my mould open, 710 00:30:45,040 --> 00:30:47,695 because I've tried everything and it's not working, 711 00:30:47,720 --> 00:30:49,215 so heavy-duty it is. 712 00:30:50,920 --> 00:30:53,615 SAW WHIRS Please, please, please. 713 00:30:56,560 --> 00:30:59,695 Get out. Let's just go home now. 714 00:30:59,720 --> 00:31:01,935 Argh! 715 00:31:08,320 --> 00:31:10,615 I'm going to pop my dessert in the freezer. 716 00:31:10,640 --> 00:31:12,455 So, we're choosing edible printer. 717 00:31:12,480 --> 00:31:13,855 RAF LAUGHS Edible ink. 718 00:31:13,880 --> 00:31:16,215 It's an edible printer. Come and have a bite. 719 00:31:16,240 --> 00:31:18,095 With less than two hours before the teams 720 00:31:18,120 --> 00:31:20,935 need to complete their reptile and amphibian showpieces... 721 00:31:20,960 --> 00:31:23,655 I'm making the leaves for the stand. 722 00:31:23,680 --> 00:31:25,735 Jesus. What's going on? Come on. 723 00:31:25,760 --> 00:31:27,775 ...while Caroline and Martin have managed 724 00:31:27,800 --> 00:31:29,735 to cut through the outer edge of their mould... 725 00:31:29,760 --> 00:31:31,535 Ahh! It's all the way down. Yeah. 726 00:31:31,560 --> 00:31:33,335 ...they still need to remove 727 00:31:33,360 --> 00:31:36,295 the inner cylinder to free their tree. 728 00:31:36,320 --> 00:31:39,255 Yeah. Yeah. Yeah. 729 00:31:39,280 --> 00:31:40,815 Go on. 730 00:31:40,840 --> 00:31:42,175 Did we have some pliers? 731 00:31:44,440 --> 00:31:45,855 One, two, three. 732 00:31:45,880 --> 00:31:47,255 Nah. Come on. 733 00:31:47,280 --> 00:31:50,615 One... Two... ..two, three. HE STRAINS 734 00:31:50,640 --> 00:31:52,895 BLEEP! 735 00:31:52,920 --> 00:31:55,295 God! Argh! 736 00:31:55,320 --> 00:31:56,735 Right. Tree. 737 00:31:56,760 --> 00:31:59,175 We're OK. We're all good. 738 00:31:59,200 --> 00:32:01,495 I think we all just had an experience. 739 00:32:01,520 --> 00:32:03,135 We're a lot behind. 740 00:32:03,160 --> 00:32:04,975 Daniel is sticking the pieces. 741 00:32:05,000 --> 00:32:06,855 Daniel, how are you feeling about the challenge? 742 00:32:08,480 --> 00:32:11,735 He's focused. Just tunnel vision. Yeah. Love that. 743 00:32:11,760 --> 00:32:14,055 The problem will be when we have to stick the turtle. 744 00:32:14,080 --> 00:32:15,215 Absolutely. 745 00:32:15,240 --> 00:32:18,695 The sugar's still warm. That's why it keeps moving. 746 00:32:18,720 --> 00:32:21,175 And... Yeah. And the chocolate melts. 747 00:32:21,200 --> 00:32:22,655 ELLIE: Even if the teams manage 748 00:32:22,680 --> 00:32:24,575 to conquer the contrasting temperatures... 749 00:32:24,600 --> 00:32:26,895 It's melting. Yeah. It's dropped. 750 00:32:26,920 --> 00:32:30,015 ...they also have to contend with the fragility of the sugar. 751 00:32:30,040 --> 00:32:33,335 Our sugar broke last week. Hopefully, it won't break today. 752 00:32:33,360 --> 00:32:35,735 BLEEP! 753 00:32:35,760 --> 00:32:38,375 Don't rush, don't rush. It's fine, it's fine, it's fine. 754 00:32:38,400 --> 00:32:40,975 It looks amazing. Has he got a name? Not yet. 755 00:32:41,000 --> 00:32:44,335 It should be a female because she brings the eggs on the beach. 756 00:32:44,360 --> 00:32:46,855 We do need to come up with a name. Who's a happy lady? 757 00:32:46,880 --> 00:32:48,455 I don't know. Margaret Thatcher! 758 00:32:48,480 --> 00:32:50,095 Margaret Thatcher? Margaret. 759 00:32:50,120 --> 00:32:52,095 Honestly, of all the people to come up with... 760 00:32:52,120 --> 00:32:54,135 HE LAUGHS 761 00:32:54,160 --> 00:32:56,175 Chefs, you have one hour left. 762 00:32:56,200 --> 00:32:57,495 SHE WHIMPERS 763 00:32:57,520 --> 00:33:00,895 Might be a good time to tell you I'm terrified of frogs. 764 00:33:00,920 --> 00:33:03,695 I'm going to try to get my vision to the judges 765 00:33:03,720 --> 00:33:06,735 as much as possible, even if it's not the whole thing. 766 00:33:06,760 --> 00:33:09,935 Caroline and Martin. A lot is resting on the tree. 767 00:33:09,960 --> 00:33:12,375 There's quite a lot of things going on in their dessert. 768 00:33:12,400 --> 00:33:14,855 Cherry compote, whisky ganache. 769 00:33:14,880 --> 00:33:16,175 My biggest concern here, 770 00:33:16,200 --> 00:33:17,815 have they done enough for sugar work? 771 00:33:17,840 --> 00:33:19,255 They bought in some moulds, 772 00:33:19,280 --> 00:33:22,175 and technically, there is absolutely zero skill there. 773 00:33:22,200 --> 00:33:24,535 What did you make of Harwoods Patisserie? 774 00:33:24,560 --> 00:33:27,495 Yes, I can see that Raf is making a frog out of sugar, 775 00:33:27,520 --> 00:33:29,335 and a sugar pond - quite intriguing. 776 00:33:29,360 --> 00:33:31,255 I think they bring you a lot of techniques, 777 00:33:31,280 --> 00:33:34,975 and I think they still believe they can make the semifinal. 778 00:33:35,000 --> 00:33:37,575 Well, I think we're going to "leap” into it, hopefully. 779 00:33:37,600 --> 00:33:39,335 We might "croak" it, though. 780 00:33:39,360 --> 00:33:42,615 So, Ma yank and Dharma, 781 00:33:42,640 --> 00:33:45,895 I think their sugar work skills is not quite there. 782 00:33:45,920 --> 00:33:48,855 Unfortunately, it's not shiny whatsoever. It's a bit dull, isn't it? 783 00:33:48,880 --> 00:33:50,615 And a lot of work on the showpiece, 784 00:33:50,640 --> 00:33:52,415 so it could be very fragile as well. 785 00:33:52,440 --> 00:33:53,615 It's sugar. 786 00:33:53,640 --> 00:33:55,655 Maybe you're going absolutely amazing, 787 00:33:55,680 --> 00:33:58,055 but one thing wrong and everything just crumbles down. 788 00:33:58,080 --> 00:34:00,495 This snake is going to be coming out of the trunk 789 00:34:00,520 --> 00:34:02,135 of the tree, hopefully. 790 00:34:02,160 --> 00:34:05,015 How long's left? Chefs, you have 30 minutes left. 791 00:34:05,040 --> 00:34:06,695 Good Lord. 792 00:34:06,720 --> 00:34:09,855 I am one hour behind schedule. I will just have to move fast. 793 00:34:09,880 --> 00:34:11,855 We can move that if you want now. Yeah. 794 00:34:11,880 --> 00:34:14,695 Some of these are looking "turtle-y" awesome, aren't they? 795 00:34:14,720 --> 00:34:16,175 I'm ignoring that. 796 00:34:16,200 --> 00:34:18,495 I "newt” you wouldn't like that one. 797 00:34:18,520 --> 00:34:20,775 It's not over until it's over. 798 00:34:20,800 --> 00:34:23,055 Right, are you ready? Steady. Yeah. 799 00:34:23,080 --> 00:34:25,735 I'll go now, Annie. Go, go, go. 800 00:34:25,760 --> 00:34:27,695 Take it off. Now? 801 00:34:27,720 --> 00:34:30,135 Daniel, do you want to come here? One second. 802 00:34:30,160 --> 00:34:32,055 I know where to put all the sugar. 803 00:34:32,080 --> 00:34:33,535 Hold it. Hold it. 804 00:34:38,280 --> 00:34:39,895 I told you not to do this. 805 00:34:41,560 --> 00:34:42,855 HE SIGHS 806 00:34:45,800 --> 00:34:47,615 Focus, focus. 807 00:34:47,640 --> 00:34:51,695 ELLIE: Oh, my gosh. You all right? 808 00:34:51,720 --> 00:34:53,295 OK. What can be salvaged? 809 00:34:53,320 --> 00:34:55,295 You've got your sheet still. 810 00:34:55,320 --> 00:34:57,135 Oh, I'm so sorry. 811 00:34:57,160 --> 00:34:59,895 Chef, small pieces. 812 00:34:59,920 --> 00:35:02,655 I will do it. You do your carry-on. I will do it. 813 00:35:04,360 --> 00:35:06,655 I will try, see what I can do. 814 00:35:06,680 --> 00:35:08,975 One, two, three. 815 00:35:09,000 --> 00:35:10,655 Pull, pull, pull, pull, pull. Pull, pull? 816 00:35:10,680 --> 00:35:12,655 The tray, the tray. Pull, pull, pull. 817 00:35:12,680 --> 00:35:14,735 Ah! Oh, yeah. Good. 818 00:35:14,760 --> 00:35:17,535 I just have to glaze the chocolate and apricot dessert, 819 00:35:17,560 --> 00:35:19,015 then I'L join Dharma. 820 00:35:19,040 --> 00:35:20,575 Sugar, always danger. 821 00:35:20,600 --> 00:35:21,775 Are the desserts ready? 822 00:35:21,800 --> 00:35:24,095 I just need to wrap the black forest gateaux. 823 00:35:24,120 --> 00:35:25,695 I just need to spray the frog, 824 00:35:25,720 --> 00:35:29,055 because Wallace needs to spray the tropical cakes. 825 00:35:30,920 --> 00:35:34,495 Careful. No, no, no, no, no. 826 00:35:34,520 --> 00:35:35,935 Slowly, slowly. 827 00:35:37,760 --> 00:35:40,935 Brilliant. I broke the tongue. 828 00:35:40,960 --> 00:35:42,255 How much time is left? 829 00:35:42,280 --> 00:35:44,015 Chefs, you have ten minutes left. 830 00:35:44,040 --> 00:35:45,655 BLEEP my life. 831 00:35:45,680 --> 00:35:47,415 Go to do your cake. 832 00:35:47,440 --> 00:35:49,015 We've just got everything to put on now. 833 00:35:49,040 --> 00:35:50,695 And not a lot of time to do it. 834 00:35:50,720 --> 00:35:52,415 Can it come? Wait, wait, wait. 835 00:35:52,440 --> 00:35:55,015 Martin, we need the cakes. Pop 'em out. 836 00:35:55,040 --> 00:35:56,535 Just need to pipe the cake 837 00:35:56,560 --> 00:35:58,535 and then I need to finish off the frog. 838 00:35:58,560 --> 00:36:01,095 So, Mauro, I'm going to need you. Coming, coming, coming. 839 00:36:03,360 --> 00:36:04,775 It's going. 840 00:36:05,880 --> 00:36:07,375 You've got to hang for me. 841 00:36:09,440 --> 00:36:13,375 St James' Court have managed to pull something together very quickly. 842 00:36:13,400 --> 00:36:15,375 Yeah, but now it's going to be even more fragile 843 00:36:15,400 --> 00:36:17,215 because they've put the pieces together. 844 00:36:17,240 --> 00:36:19,735 We need more, chocolate, Daniel. No, put the... Hold. 845 00:36:19,760 --> 00:36:22,095 I'll put more chocolate. That's what I'm saying. 846 00:36:22,120 --> 00:36:24,495 DHARMA: Put it here, maybe? MAYANK: There's fine, yeah. 847 00:36:26,280 --> 00:36:28,615 CAROLINE GASPS No worries. It's fine. 848 00:36:28,640 --> 00:36:31,015 Just get another. I'll stick this one. 849 00:36:31,040 --> 00:36:32,735 Chefs, you have one minute left. 850 00:36:32,760 --> 00:36:34,575 It's enough, it's enough, it's enough. 851 00:36:34,600 --> 00:36:35,935 Move the frog, Annie! 852 00:36:35,960 --> 00:36:37,735 Just get some eggs there. Yeah. 853 00:36:37,760 --> 00:36:39,335 It is time. 854 00:36:39,360 --> 00:36:40,895 Here. 855 00:36:40,920 --> 00:36:42,455 She's moving the frog at last. 856 00:36:42,480 --> 00:36:43,815 Slowly, slowly. 857 00:36:45,280 --> 00:36:47,575 Can we turn it a tiny bit? No, no. Don't touch nothing. 858 00:36:47,600 --> 00:36:49,455 It's absolutely fine. 859 00:36:49,480 --> 00:36:51,295 24, 25, 26, 27... 860 00:36:52,520 --> 00:36:55,455 Chefs, that's it - your time is up. 861 00:36:55,480 --> 00:36:56,935 ...30. 862 00:36:56,960 --> 00:37:00,175 Please step away from your showpieces. 863 00:37:00,200 --> 00:37:02,255 I need a cigarette. 864 00:37:02,280 --> 00:37:04,815 It's not my best work, but it is finished. 865 00:37:04,840 --> 00:37:07,495 I'm sorry. Give me a hug. 866 00:37:07,520 --> 00:37:10,375 Something is there. Something is better than nothing. 867 00:37:19,160 --> 00:37:22,695 LIAM: Five remarkable reptile and amphibian showpieces 868 00:37:22,720 --> 00:37:25,935 now face the judgment of Benoit and Cherish. 869 00:37:25,960 --> 00:37:28,975 Annie and Wallace from The Dorchester, come on up. 870 00:37:37,480 --> 00:37:40,055 Well, when I was looking at you doing the spraying, I said, 871 00:37:40,080 --> 00:37:43,415 "Ooh, it doesn't have the time to set correctly,” 872 00:37:43,440 --> 00:37:45,775 but you say it's the rainforest, I get it - 873 00:37:45,800 --> 00:37:47,695 it looks like it's raining on the frog at the minute. 874 00:37:47,720 --> 00:37:50,215 And lovely sugar work details. 875 00:37:50,240 --> 00:37:52,855 I think you've done a great job today. 876 00:37:52,880 --> 00:37:54,735 I will give you a "boom™! 877 00:37:54,760 --> 00:37:56,255 Wallace, well done. 878 00:37:56,280 --> 00:37:58,615 This is the second time you're doing sugar work. 879 00:37:58,640 --> 00:38:01,055 Yes. I think you did an amazing job. 880 00:38:01,080 --> 00:38:05,695 Well, let's find out if your dessert delivers something pleasant. 881 00:38:05,720 --> 00:38:08,735 ANNIE: Inside, we have the coconut crunch, Victoria sponge, 882 00:38:08,760 --> 00:38:10,775 tropical gel with mango compote, 883 00:38:10,800 --> 00:38:13,455 and then outside we have coconut mousse. 884 00:38:13,480 --> 00:38:15,815 You've been a bit safe in terms of the flavours. 885 00:38:15,840 --> 00:38:17,775 I will not go as far as boring, though, 886 00:38:17,800 --> 00:38:20,855 because the flavour profile shines through. 887 00:38:20,880 --> 00:38:23,135 I don't like the dessert... 888 00:38:23,160 --> 00:38:24,375 ...because I love it. 889 00:38:24,400 --> 00:38:27,295 The beautiful Victoria coconut sponge, 890 00:38:27,320 --> 00:38:29,615 you get onto the big chunk of mango - 891 00:38:29,640 --> 00:38:31,095 who doesn't like mango? 892 00:38:31,120 --> 00:38:32,455 Love it, love it, love it. 893 00:38:32,480 --> 00:38:34,095 You should be very proud of yourself. 894 00:38:34,120 --> 00:38:36,935 Wow. Welcome back. Well done, guys. See you later. 895 00:38:36,960 --> 00:38:38,535 Thank you, Chef. Thank you. 896 00:38:40,240 --> 00:38:42,615 You should be proud. 897 00:38:42,640 --> 00:38:43,935 Mm. SHE LAUGHS 898 00:38:51,760 --> 00:38:54,775 OK, Chef, I think it's an understated showpiece. 899 00:38:54,800 --> 00:38:58,175 The pollution aspect, dark and dirt and grey, 900 00:38:58,200 --> 00:39:00,615 doesn't make for exciting colour to look at, 901 00:39:00,640 --> 00:39:04,135 but the cans are fully integrated in your showpiece, 902 00:39:04,160 --> 00:39:06,735 and more than that, they are part of it. 903 00:39:06,760 --> 00:39:08,255 I really like the way 904 00:39:08,280 --> 00:39:10,975 that you printed out the logo onto the tin. 905 00:39:11,000 --> 00:39:12,335 I think that is really fun. 906 00:39:12,360 --> 00:39:14,655 Could you please take us through your tin? 907 00:39:14,680 --> 00:39:15,735 Vanilla custard mousse, 908 00:39:15,760 --> 00:39:18,175 and then fresh cherries, dark chocolate mousse, 909 00:39:18,200 --> 00:39:20,535 and two layers of chocolate fudge cake 910 00:39:20,560 --> 00:39:23,215 which we used a cola inside as well. 911 00:39:23,240 --> 00:39:26,055 This is the best part. 912 00:39:26,080 --> 00:39:27,295 Me? I'm the best part? 913 00:39:27,320 --> 00:39:29,615 Ahh, you're always the best part. THEY LAUGH 914 00:39:29,640 --> 00:39:30,895 Uh, I am, yeah. 915 00:39:30,920 --> 00:39:33,495 The cherry compote is ever so tasty. 916 00:39:33,520 --> 00:39:35,815 The bavaroise mousse so light, 917 00:39:35,840 --> 00:39:38,135 and then, boom, comes the cola sponge. 918 00:39:38,160 --> 00:39:38,975 I love it! 919 00:39:39,000 --> 00:39:40,575 It works because it's so light. 920 00:39:40,600 --> 00:39:43,175 You could eat the whole portion without feeling boated. 921 00:39:43,200 --> 00:39:44,335 Two portions. 922 00:39:44,360 --> 00:39:46,255 You want two? Two, easily. 923 00:39:46,280 --> 00:39:49,455 It's a beautiful dessert. Mm. Well done. Well done, Chefs. 924 00:39:49,480 --> 00:39:51,775 Thank you very much. We'll see you a little bit later. 925 00:39:51,800 --> 00:39:52,855 Thank you. Thank you. 926 00:39:52,880 --> 00:39:53,975 LIAM: Nice one, Chefs. 927 00:40:02,560 --> 00:40:06,015 I really, really like the way that you cast the wave, 928 00:40:06,040 --> 00:40:07,895 and I am so pleased 929 00:40:07,920 --> 00:40:10,975 that you actually handcrafted the turtle. 930 00:40:11,000 --> 00:40:15,495 For me, in this room, you have the best reptile showpiece. 931 00:40:15,520 --> 00:40:16,735 A cracking showpiece. 932 00:40:16,760 --> 00:40:18,375 Those beautiful little guppy fish, 933 00:40:18,400 --> 00:40:20,335 the integration of your turtle eggs, 934 00:40:20,360 --> 00:40:21,415 everything works. 935 00:40:21,440 --> 00:40:22,495 Well done. 936 00:40:22,520 --> 00:40:23,655 Thanks. Thank you. 937 00:40:23,680 --> 00:40:25,655 Could you please take us through your creation? 938 00:40:25,680 --> 00:40:30,015 Almond mousse with an insert of apricot con fit and the brownie, 939 00:40:30,040 --> 00:40:31,735 apricot and passion fruit glaze, 940 00:40:31,760 --> 00:40:34,095 and at the bottom are chocolate sables. 941 00:40:34,120 --> 00:40:36,455 Well, I like the combination that you put in. 942 00:40:36,480 --> 00:40:39,415 However, I wish that you put a bit chunk of apricot 943 00:40:39,440 --> 00:40:42,055 in with a little bit of a coulis in there 944 00:40:42,080 --> 00:40:44,455 so that when I eat it, it's a little bit more refreshing. 945 00:40:44,480 --> 00:40:46,255 Well, I loved it. 946 00:40:46,280 --> 00:40:48,615 I've got a beautiful, silky almond cream. 947 00:40:48,640 --> 00:40:50,935 The passion fruit zings up the apricot. 948 00:40:50,960 --> 00:40:51,815 I agree with Cherish. 949 00:40:51,840 --> 00:40:53,575 Could be a little fresher in the centre, 950 00:40:53,600 --> 00:40:55,935 but overall, I really like what's going on here. 951 00:40:55,960 --> 00:40:57,375 Thanks. Thank you. Allez hop! 952 00:40:57,400 --> 00:40:59,215 HE WHISTLES You can go. 953 00:40:59,240 --> 00:41:00,855 Thank you, thank you. HE LAUGHS 954 00:41:00,880 --> 00:41:02,295 LIAM: Thank you, Chefs. 955 00:41:12,720 --> 00:41:15,015 OK, basic techniques everywhere. 956 00:41:15,040 --> 00:41:17,855 It's a tube with some modelling chocolate on it 957 00:41:17,880 --> 00:41:20,655 and moulded sugar work everywhere else. 958 00:41:20,680 --> 00:41:23,095 This I would see more at the beginning 959 00:41:23,120 --> 00:41:25,535 of the competition than in a quarterfinal, 960 00:41:25,560 --> 00:41:28,055 when clearly it's heating up in the kitchen. 961 00:41:28,080 --> 00:41:31,295 Well, Chef, how I wish that you made a full egg than half an eqg. 962 00:41:31,320 --> 00:41:33,935 When you look at it, it is not cleanly finished, 963 00:41:33,960 --> 00:41:35,295 and when I look at the snake, 964 00:41:35,320 --> 00:41:37,655 there's not much skill input in there. 965 00:41:37,680 --> 00:41:40,335 OK, well, let's find out if there is more skills inside your dessert, 966 00:41:40,360 --> 00:41:41,455 so what have we got? 967 00:41:41,480 --> 00:41:45,375 A cherry compote, a whisky ganache, a coffee ganache, 968 00:41:45,400 --> 00:41:48,055 and an almond and chocolate genoise at the bottom. 969 00:41:48,080 --> 00:41:50,815 OK, do I enjoy eating cherry with coffee? 970 00:41:50,840 --> 00:41:53,135 The short answer is yes. 971 00:41:53,160 --> 00:41:56,175 The whisky part I would've tuned down a little bit, 972 00:41:56,200 --> 00:41:59,215 but all in all, yeah, a good combination of flavour. 973 00:41:59,240 --> 00:42:01,575 Wow. I'm a bit tipsy now at the moment. 974 00:42:01,600 --> 00:42:04,135 THEY CHUCKLE My palette is all whisky. 975 00:42:04,160 --> 00:42:05,655 It's just overpowering, 976 00:42:05,680 --> 00:42:08,295 and it takes over the rest of the beautiful components 977 00:42:08,320 --> 00:42:09,695 that you input in. 978 00:42:09,720 --> 00:42:11,215 OK, well, you've worked very hard. 979 00:42:11,240 --> 00:42:13,695 We can only thank you for that and speak to you a bit later. 980 00:42:13,720 --> 00:42:15,975 Thank you. Thank you. Thank you, Chef. Thank you. 981 00:42:27,360 --> 00:42:29,935 OK, Chefs, a little bit of a crash. 982 00:42:29,960 --> 00:42:31,255 Everything crashed. 983 00:42:31,280 --> 00:42:32,655 But you did not give up, 984 00:42:32,680 --> 00:42:35,135 and that is what competition is all about. 985 00:42:35,160 --> 00:42:36,775 And it's a showpiece of sugar work. 986 00:42:36,800 --> 00:42:39,615 It's a bit flat, but you've tried three or four techniques, 987 00:42:39,640 --> 00:42:41,455 though you are not very comfortable with it. 988 00:42:41,480 --> 00:42:43,415 I have to commend you for your hard work. 989 00:42:43,440 --> 00:42:45,895 The biggest problem for me is more your little dessert, 990 00:42:45,920 --> 00:42:48,215 which do not look very neat. 991 00:42:48,240 --> 00:42:50,255 Would you please take us through your dessert, please? 992 00:42:50,280 --> 00:42:53,135 There's, uh, milk chocolate mousse with apricot jam 993 00:42:53,160 --> 00:42:55,615 with dark milk chocolate feuilletine and almond dacquoise. 994 00:42:55,640 --> 00:42:57,535 At the base, we have chocolate sables. 995 00:42:57,560 --> 00:43:00,335 OK, well, the milk chocolate mousse is actually quite pleasant. 996 00:43:00,360 --> 00:43:02,015 Apricot, though, not enough. 997 00:43:02,040 --> 00:43:03,895 But the biggest problem for me is your glaze. 998 00:43:03,920 --> 00:43:06,575 That's very elastic and sticky, 999 00:43:06,600 --> 00:43:08,895 and when you eat that, it's not pleasant. 1000 00:43:08,920 --> 00:43:10,175 I have to agree with Benoit. 1001 00:43:10,200 --> 00:43:11,895 Instead of doing a normal glaze, 1002 00:43:11,920 --> 00:43:15,615 you could have actually injected apricot puree into your recipe, 1003 00:43:15,640 --> 00:43:18,335 and then it will be more delightful when I eat it. 1004 00:43:18,360 --> 00:43:21,055 OK, well, you've worked very hard - that has been established. 1005 00:43:21,080 --> 00:43:23,655 Will that be enough to see you through to the next round? 1006 00:43:23,680 --> 00:43:24,935 We'll find out soon enough. 1007 00:43:24,960 --> 00:43:26,935 Thank you very much, and see you later. 1008 00:43:26,960 --> 00:43:28,175 LIAM: Thank you, Chefs. 1009 00:43:33,120 --> 00:43:35,055 ELLIE: Benoit and Cherish must now decide 1010 00:43:35,080 --> 00:43:37,935 which four teams will make it through to the semifinal 1011 00:43:37,960 --> 00:43:39,575 and who will be going home. 1012 00:43:39,600 --> 00:43:41,975 They won everything since they started this competition, 1013 00:43:42,000 --> 00:43:44,655 but the last couple of days have been difficult for them. Yes. 1014 00:43:44,680 --> 00:43:46,215 The desserts, they loved. 1015 00:43:46,240 --> 00:43:49,295 Hopefully, we just scrape through and get through to next week. 1016 00:43:49,320 --> 00:43:51,335 I see more chocolate than sugar. 1017 00:43:51,360 --> 00:43:53,175 They're not taking any risk whatsoever, 1018 00:43:53,200 --> 00:43:54,495 or they don't have the skill. 1019 00:43:54,520 --> 00:43:56,855 I did the best I could with the skills I have. 1020 00:43:56,880 --> 00:43:59,415 Probably not enough for the semifinal, which is a shame. 1021 00:43:59,440 --> 00:44:01,375 It's going to take a bit of a miracle, I think. 1022 00:44:01,400 --> 00:44:03,695 They're stretching themselves. Mm. 1023 00:44:03,720 --> 00:44:06,015 But is this the level of skill we want? 1024 00:44:06,040 --> 00:44:07,735 We smashed it, quite literally! 1025 00:44:07,760 --> 00:44:10,375 Maybe we go home. I've already booked everything. 1026 00:44:14,240 --> 00:44:17,375 LIAM: Benoit and Cherish have made their decision. 1027 00:44:17,400 --> 00:44:19,695 The judges thought the team in first place 1028 00:44:19,720 --> 00:44:21,335 hung on for the win today 1029 00:44:21,360 --> 00:44:24,215 in the face of very strong competition. 1030 00:44:24,240 --> 00:44:25,935 Congratulations... 1031 00:44:27,920 --> 00:44:31,015 ...Mauro and Daniel from The Landmark, London. 1032 00:44:31,040 --> 00:44:33,055 You're through to the semifinal. 1033 00:44:33,080 --> 00:44:35,535 In second place... 1034 00:44:35,560 --> 00:44:37,495 ...Annie and Wallace from The Dorchester. 1035 00:44:37,520 --> 00:44:40,375 Congratulations. You're also through to the semifinal. 1036 00:44:40,400 --> 00:44:44,375 In third place, Ma yank and Dharma from St James Court. 1037 00:44:44,400 --> 00:44:46,855 Congratulations. 1038 00:44:46,880 --> 00:44:50,295 Which leaves Caroline and Martin from Bisous Bisous 1039 00:44:50,320 --> 00:44:54,175 and Andrew and Raf from the Harwoods Patisserie. 1040 00:44:54,200 --> 00:44:58,575 After much deliberation, Benoit and Cherish have decided 1041 00:44:58,600 --> 00:45:01,295 that the team who'll be leaving the competition tonight is... 1042 00:45:05,640 --> 00:45:07,015 ...Caroline and Martin. 1043 00:45:08,440 --> 00:45:11,655 Congratulations to the rest of you, and we'll see you next week. 1044 00:45:13,960 --> 00:45:17,015 TEARFULLY: I'm happy that we made it this far. 1045 00:45:17,040 --> 00:45:20,655 You all right? Yeah. I can't believe it. 1046 00:45:20,680 --> 00:45:22,975 We really wanted to make it to the semifinal, 1047 00:45:23,000 --> 00:45:24,455 but I've learned so much. 1048 00:45:24,480 --> 00:45:27,575 And I'm very proud of Martin, very proud of myself. 1049 00:45:27,600 --> 00:45:29,615 I'm going to cry again. 1050 00:45:29,640 --> 00:45:31,215 Are you going to crack a smile? 1051 00:45:31,240 --> 00:45:32,335 Yeah. 1052 00:45:34,160 --> 00:45:36,055 Give me a hug. Come on. Well done. 1053 00:45:36,080 --> 00:45:39,815 We can have a smile now, but in ten minutes in the car, 1054 00:45:39,840 --> 00:45:42,495 we will start to think about the next challenge. 1055 00:45:42,520 --> 00:45:44,975 It's two steps forward, then we arrive at the final, 1056 00:45:45,000 --> 00:45:47,695 so it is this thing which pushes inside, you know? 1057 00:45:47,720 --> 00:45:49,015 I'm shocked. 1058 00:45:49,040 --> 00:45:50,775 I've never been this shocked in my life. 1059 00:45:50,800 --> 00:45:53,295 For the semifinal next week, I think we need to push really hard 1060 00:45:53,320 --> 00:45:54,935 because the teams are really strong. 1061 00:45:54,960 --> 00:45:56,255 Oh, my God. 1062 00:45:56,280 --> 00:45:58,255 Yeah. 1063 00:45:58,280 --> 00:45:59,575 Next time... 1064 00:45:59,600 --> 00:46:01,375 You're fighting for a place in the final. 1065 00:46:01,400 --> 00:46:02,735 ...our four remaining teams... 1066 00:46:02,760 --> 00:46:05,055 My heart is pumping. Beep, beep, beep. 1067 00:46:05,080 --> 00:46:06,015 ...will become three... 1068 00:46:06,040 --> 00:46:07,295 Oh, my God. 1069 00:46:07,320 --> 00:46:10,775 ...as they take on a secret challenge set by a special guest... 1070 00:46:10,800 --> 00:46:14,615 The head pastry chef at Harrods, Philip Khoury. 1071 00:46:14,640 --> 00:46:16,375 Good morning, Chefs. 1072 00:46:16,400 --> 00:46:18,335 ...and a super sized showpiece... 1073 00:46:18,360 --> 00:46:20,695 Inspired by Land Of The Giants. 1074 00:46:20,720 --> 00:46:23,375 Which three teams will secure a spot in the final... 1075 00:46:23,400 --> 00:46:24,735 Let's go, let's go, let's go. 1076 00:46:24,760 --> 00:46:26,695 ...and whose hopes... ELLIE SCREAMS 1077 00:46:26,720 --> 00:46:27,855 ...will be dashed? 1078 00:46:27,880 --> 00:46:29,135 I feel like a giant now. 1079 00:46:29,160 --> 00:46:30,255 SHE LAUGHS 1080 00:46:51,600 --> 00:46:53,575 Subtitles by Red Bee Media