1 00:00:17,120 --> 00:00:19,975 Last time... This is the real thing. ..six brand-new teams... 2 00:00:20,000 --> 00:00:22,495 Oh, backs. Sorry. ..entered the fray... 3 00:00:22,520 --> 00:00:26,415 How many times have you cried? Not yet! I'm saving it for later. 4 00:00:26,440 --> 00:00:28,815 ...competing to be crowned... Whoo! 5 00:00:28,840 --> 00:00:32,255 ...Britain's best pastry chefs. Push it, yeah? Yeah, man. 6 00:00:32,280 --> 00:00:34,895 And it was Ajay and Petra who rock and rolled their way 7 00:00:34,920 --> 00:00:38,455 into first place... It's a very, very good effort. 8 00:00:38,480 --> 00:00:41,255 My body can't take it. It has to. Go! 9 00:00:41,280 --> 00:00:43,615 ...while Ben andjason almost missed a beat. 10 00:00:43,640 --> 00:00:45,975 I was so worried that you're going to break your showpiece. 11 00:00:46,000 --> 00:00:49,495 This is so frustrating. ..Adi and Flo struck the wrong chord... 12 00:00:49,520 --> 00:00:51,535 It typically doesn't even look like an accordion. 13 00:00:51,560 --> 00:00:53,255 ...and they had to leave the competition. 14 00:00:53,280 --> 00:00:55,215 Short and sweet, girls, short and sweet. 15 00:00:55,240 --> 00:00:58,135 Now... Right, I'm going in. ..five teams remain. 16 00:00:58,160 --> 00:00:59,935 Yay! 17 00:00:59,960 --> 00:01:02,295 They'll reimagine two classic desserts... 18 00:01:02,320 --> 00:01:04,615 It's lemon in a modern way. ..and come alive 19 00:01:04,640 --> 00:01:06,455 in a carnival-themed showpiece. 20 00:01:06,480 --> 00:01:09,015 Ooh! It screams carnival. 21 00:01:09,040 --> 00:01:12,495 Who will parade their finest work... I find them really attractive. 22 00:01:12,520 --> 00:01:15,495 ...and whose invite to the party... Are you party people? 23 00:01:15,520 --> 00:01:17,775 No. "will get lost in the post? 24 00:01:17,800 --> 00:01:20,015 I'm terrified, man. 25 00:01:23,040 --> 00:01:24,495 BIRDSONG 26 00:01:29,640 --> 00:01:31,895 There you go, my man. Thank you. 27 00:01:31,920 --> 00:01:34,575 Back at it again. Back at it again. 28 00:01:34,600 --> 00:01:36,895 It'll be fine. It'll be fine. I'm excited. 29 00:01:36,920 --> 00:01:38,495 We'll go with that. 30 00:01:40,400 --> 00:01:42,935 Well, this time, we know what we're doing. 31 00:01:42,960 --> 00:01:45,815 So a bit better than last time, I guess. 32 00:01:47,320 --> 00:01:49,655 It's strange. Time seems to go a lot faster, 33 00:01:49,680 --> 00:01:52,735 there seems to be 50 minutes in an hour here! 34 00:01:55,520 --> 00:01:58,815 Good morning, chefs. Today, Benny and Cher would like you 35 00:01:58,840 --> 00:02:01,415 to reimagine two classic desserts, 36 00:02:01,440 --> 00:02:03,815 creating 24 identical versions of each. 37 00:02:03,840 --> 00:02:05,695 So, Cher, what have you gone for? 38 00:02:05,720 --> 00:02:08,655 Liam, please do not call me that again. 39 00:02:08,680 --> 00:02:12,375 Chefs, today I have chosen the Japanese cotton cheesecake, 40 00:02:12,400 --> 00:02:16,335 but I want you to come up with a reimagined version. 41 00:02:16,360 --> 00:02:19,695 Keep the jiggly fluffiness they are famous for, 42 00:02:19,720 --> 00:02:22,935 but play around with the shape and the flavour too. 43 00:02:22,960 --> 00:02:25,935 Oh, can't think of anything I'd rather play around with. 44 00:02:25,960 --> 00:02:28,255 Right, Benny, what have you chosen? 45 00:02:28,280 --> 00:02:30,775 The custard tart. But we don't want simples. 46 00:02:30,800 --> 00:02:32,655 We want reimagined. 47 00:02:32,680 --> 00:02:35,615 Your tarts must traditionally feature 48 00:02:35,640 --> 00:02:39,015 a crisp shortcrust pastry and custard. 49 00:02:39,040 --> 00:02:42,535 The rest is really up to you. So go crazy with your custard 50 00:02:42,560 --> 00:02:45,375 and hopefully, you will cut the mustard. 51 00:02:45,400 --> 00:02:47,695 Lovely bit of wordplay there. 52 00:02:47,720 --> 00:02:51,615 Right, chefs, you have a lot of work to do and not much time to do it in, 53 00:02:51,640 --> 00:02:53,935 three and a half hours, to be precise. 54 00:02:53,960 --> 00:02:57,135 So good luck, your time starts now. 55 00:02:57,160 --> 00:02:59,375 All right, let's go. 56 00:03:00,880 --> 00:03:03,335 Cotton cheesecake is basically a souffle. 57 00:03:03,360 --> 00:03:06,295 It's a meringue-based cheesecake. It's very, very, very light. 58 00:03:06,320 --> 00:03:08,655 You want that fluffiness and jiggly... 59 00:03:08,680 --> 00:03:11,055 Cherish, you want your cheesecakes to jiggle today? 60 00:03:11,080 --> 00:03:13,775 Oh, yeah, definitely. jiggle, jiggle, jiggle. 61 00:03:13,800 --> 00:03:15,455 jiggle, jiggle, jiggle. 62 00:03:15,480 --> 00:03:19,815 It's quite restrained, your jiggle. Let loose, be the cheesecake. 63 00:03:19,840 --> 00:03:21,455 Come on, Bench. Pfi... 64 00:03:23,360 --> 00:03:26,455 I love, love, love cotton cheesecake 65 00:03:26,480 --> 00:03:29,015 because it is my childhood favourite. 66 00:03:29,040 --> 00:03:31,535 This is one... Go to seven straight away. 67 00:03:31,560 --> 00:03:34,495 Seven, seven, yeah? Yeah, yeah. Yeah! 68 00:03:34,520 --> 00:03:37,575 They need to nail on the temperature of the oven. 69 00:03:37,600 --> 00:03:39,895 If you get your temperature wrong, your cheesecake will collapse, 70 00:03:39,920 --> 00:03:41,495 the cheesecake will be dry. 71 00:03:41,520 --> 00:03:43,295 And it is prone to cracking. 72 00:03:43,320 --> 00:03:47,015 You've got nowhere to hide, so once it's in the oven, that's it then. 73 00:03:47,040 --> 00:03:50,175 There is so many element that you can enhance. 74 00:03:50,200 --> 00:03:54,575 You can put a jelly in, a caramel in - it's totally up to them. 75 00:03:54,600 --> 00:03:57,815 It's lemon in a modern way. I can't wait to taste. 76 00:03:57,840 --> 00:04:00,895 Bring me beautiful memory from childhood. 77 00:04:02,240 --> 00:04:04,255 Morning, chefs. Morning, chefs. 78 00:04:04,280 --> 00:04:07,575 Good morning. Explain to me what is your creation. 79 00:04:07,600 --> 00:04:10,215 So our cheesecake is going to be 80 00:04:10,240 --> 00:04:12,775 a lemon and yuzu centre 81 00:04:12,800 --> 00:04:15,135 with lemon supremes, con fit lemon skins. 82 00:04:15,160 --> 00:04:18,575 We want to really celebrate citrus this week. Have you clone it before? 83 00:04:18,600 --> 00:04:21,375 Um, I think I made it once a long time ago. 84 00:04:21,400 --> 00:04:24,135 If you get the meringue wrong, it collapses. You just have to feel it. 85 00:04:26,000 --> 00:04:29,375 Ben andjason hope not to fall flat with a vanilla cheesecake 86 00:04:29,400 --> 00:04:32,575 sitting on a lemon and white-chocolate crispy layer 87 00:04:32,600 --> 00:04:35,815 while a yuzu-lemon centre will bring a much needed zest 88 00:04:35,840 --> 00:04:38,255 to their meringue topping. 89 00:04:38,280 --> 00:04:40,815 Everything's always very busy around your bench. 90 00:04:40,840 --> 00:04:43,175 You're 1,000 miles an hour all the time. 91 00:04:43,200 --> 00:04:45,535 Yeah, I'm either on or off. Are you a nightmare to live with? 92 00:04:45,560 --> 00:04:47,375 I don't know. My girlfriend probably says yes. 93 00:04:47,400 --> 00:04:50,055 I've been living with him for a month. He's been crashing at mine. 94 00:04:50,080 --> 00:04:52,775 He's pretty self-sufficient, I'll give him that. Self-sufficient! 95 00:04:52,800 --> 00:04:55,095 You sound like you're talking about a pet! 96 00:04:55,120 --> 00:04:59,335 # Mama G and Michael 97 00:04:59,360 --> 00:05:03,015 # Mama, Mama, Mama G, go, go... # THEY LAUGH 98 00:05:03,040 --> 00:05:04,455 Mama G, why is that purple? 99 00:05:04,480 --> 00:05:06,935 Cause this, uh, ube. 100 00:05:06,960 --> 00:05:09,855 Ube. Yes. It's basically a purple yam. 101 00:05:09,880 --> 00:05:11,935 Very, very proud of this 102 00:05:11,960 --> 00:05:14,775 because this is originally from the Philippines where I am from. 103 00:05:14,800 --> 00:05:17,695 ELLIE: Bringing a taste of home, a mango coulis 104 00:05:17,720 --> 00:05:20,055 and cream-cheese frosting will accompany 105 00:05:20,080 --> 00:05:21,775 Gerol and Michael's cotton cheesecakes. 106 00:05:21,800 --> 00:05:24,495 They'll be filled with jam flavoured with ube, 107 00:05:24,520 --> 00:05:26,815 a sweet-potato-like vegetable. 108 00:05:26,840 --> 00:05:29,135 Any reason why are you using flavouring 109 00:05:29,160 --> 00:05:32,175 rather than a, uh, natural product? 110 00:05:32,200 --> 00:05:36,575 Um, because it's more lighter because ube is a bit dense. 111 00:05:36,600 --> 00:05:40,175 So on top of that, I'm going to incorporate with mango. 112 00:05:40,200 --> 00:05:42,855 So is it going to wobble? Hopefully. 113 00:05:42,880 --> 00:05:45,175 To get the all-important jiggle, 114 00:05:45,200 --> 00:05:47,975 the teams must achieve the perfect meringue. 115 00:05:48,000 --> 00:05:50,335 I'm looking for sort of medium-soft peaks. 116 00:05:50,360 --> 00:05:52,695 Nice and shiny, but it needs to be stable, the egg white - 117 00:05:52,720 --> 00:05:56,215 if it's not stable, it's going to collapse. No, not quite. 118 00:05:56,240 --> 00:05:59,975 Over-whipped and they risk dense, cracked cotton cheesecakes. 119 00:06:00,000 --> 00:06:03,735 Going to fold it gently through into the cream-cheese mixture. 120 00:06:03,760 --> 00:06:06,455 Keep going till it's folded through. If you under-mix it, you're screwed. 121 00:06:06,480 --> 00:06:11,135 Ancl when it comes to flavours... I'm making black-rice-vinegar gel. 122 00:06:11,160 --> 00:06:13,455 ...one team are getting experimental. 123 00:06:13,480 --> 00:06:16,615 We are really keen on exciting the palate, 124 00:06:16,640 --> 00:06:18,975 so vinegars and pickles are really nice 125 00:06:19,000 --> 00:06:20,895 and an easy way to bring in the acidity in the dish. 126 00:06:20,920 --> 00:06:23,215 Hello, green team. Hello. 127 00:06:23,240 --> 00:06:25,575 You came first last week - how was that? We're really happy. 128 00:06:25,600 --> 00:06:28,095 I bet. Who was the first person you told that you came first? 129 00:06:28,120 --> 00:06:30,415 My family of course. I have, uh, six siblings, 130 00:06:30,440 --> 00:06:32,135 so three brothers, three sisters. 131 00:06:32,160 --> 00:06:34,855 You're the Von Trapps. There's seven of you, crikey. 132 00:06:34,880 --> 00:06:37,295 Gosh, if you want to cook for them, that's quite an undertaking. 133 00:06:37,320 --> 00:06:39,215 Yeah, I don't do that. 134 00:06:40,320 --> 00:06:43,375 Ajay and Petra's ambitious reimagined cotton cheesecakes 135 00:06:43,400 --> 00:06:45,735 will be filled with salted-caramel mousse, 136 00:06:45,760 --> 00:06:48,295 topped with chocolate and decorated with a sesame tuile 137 00:06:48,320 --> 00:06:51,135 piped with black-rice gel. 138 00:06:51,160 --> 00:06:54,215 I'm quite intrigued with your black-rice vinegar. 139 00:06:54,440 --> 00:06:56,295 We use it for, uh, our restaurants 140 00:06:56,320 --> 00:06:58,255 and the flavour combination is quite nice. 141 00:06:58,280 --> 00:07:00,575 Very Japanese in terms of the flavour profile. 142 00:07:00,600 --> 00:07:02,895 OK, is that elevated enough? 143 00:07:02,920 --> 00:07:05,815 Well, we should find out very soon. But thank you very much. 144 00:07:05,840 --> 00:07:08,095 Thank you. See you later. 145 00:07:08,120 --> 00:07:09,935 Smelling really good. 146 00:07:09,960 --> 00:07:13,575 Ajay and Petra aren't the only team going for Japanese flavours. 147 00:07:13,600 --> 00:07:16,215 Miso's got a kind of salty, caramelly taste. 148 00:07:16,240 --> 00:07:19,815 We paired it with rice milk, keeping with the whole Japanese style. 149 00:07:21,200 --> 00:07:24,015 Nathan and Andrew's miso-infused cotton cheesecakes 150 00:07:24,040 --> 00:07:26,935 will be accompanied with a charred pineapple compote 151 00:07:26,960 --> 00:07:30,015 and decorated with a delicate rice-milk veil. 152 00:07:30,040 --> 00:07:32,375 How's your wife, Andrew? Is she still pregnant? Yes, 153 00:07:32,400 --> 00:07:34,855 the baby is still baking in the oven. Great. 154 00:07:34,880 --> 00:07:36,655 How long have you guys been married? Two years. 155 00:07:36,680 --> 00:07:40,095 We had a chocolate business which ended up paying for our wedding. 156 00:07:40,120 --> 00:07:42,455 It kicked off a lot better than expected. 157 00:07:42,480 --> 00:07:44,255 We ended up having to work 36-hour shifts. 158 00:07:44,280 --> 00:07:46,615 That is the only time you can legitimately say 159 00:07:46,640 --> 00:07:49,255 to your female partner, "Get in the kitchen." 160 00:07:49,280 --> 00:07:50,895 Exactly! That is allowed. 161 00:07:50,920 --> 00:07:52,935 All right, chef? Mmm. 162 00:07:52,960 --> 00:07:56,335 With all the other teams making individual cheesecakes, 163 00:07:56,360 --> 00:07:59,695 Ashley and Kian are taking a different approach. 164 00:07:59,720 --> 00:08:02,655 We thought we'd just keep it classical like it is in japan, 165 00:08:02,680 --> 00:08:04,655 so we're doing a larger cheesecake 166 00:08:04,680 --> 00:08:06,695 and then we'll portion ours into slices. 167 00:08:06,720 --> 00:08:08,695 Ashley and Kian are hoping to elevate 168 00:08:08,720 --> 00:08:11,055 their classic vanilla cotton cheesecakes 169 00:08:11,080 --> 00:08:14,095 with apple crumble and an apple compote. 170 00:08:14,120 --> 00:08:16,415 You are the only one that make, uh... Large one. 171 00:08:16,440 --> 00:08:17,855 ...entremets size. 172 00:08:17,880 --> 00:08:21,015 Do you think you have enough time to rest and chop them up? 173 00:08:21,040 --> 00:08:23,415 We think so. We think we can just do it, yeah. 174 00:08:23,440 --> 00:08:26,935 Well, good luck with that, uh? That's all we can wish you. 175 00:08:26,960 --> 00:08:28,975 I'm going to put water in now. 176 00:08:29,000 --> 00:08:31,255 Baking them slowly in a water bath 177 00:08:31,280 --> 00:08:33,575 will help ensure cheesecake success. 178 00:08:33,600 --> 00:08:35,935 It'll help control the temperature, uh, so it doesn't overheat. 179 00:08:35,960 --> 00:08:37,695 So then you don't get your cracks in your cheesecake. 180 00:08:39,360 --> 00:08:42,015 Right, I'm going in. Let the oven temp drop to 165 181 00:08:42,040 --> 00:08:44,855 before you close the door. Into the oven. 182 00:08:44,880 --> 00:08:47,695 Close the door. Go, go, go, go. 183 00:08:49,600 --> 00:08:52,615 Chefs, you are halfway through. If you haven't clone already, 184 00:08:52,640 --> 00:08:55,375 you might want to check your ovens - top tip. 185 00:08:55,400 --> 00:08:57,695 They're professionals, Ellie. Everyone has an off clay, Liam. 186 00:08:57,720 --> 00:08:59,295 I'm here to help. 187 00:08:59,320 --> 00:09:01,655 With their cotton cheesecakes in the oven... 188 00:09:01,680 --> 00:09:04,015 Jason, keep your eyes peeled on those cheesecakes, please. 189 00:09:04,040 --> 00:09:05,935 ...the challenge is also heating up. 190 00:09:05,960 --> 00:09:07,975 I'm really hoping this doesn't sink. 191 00:09:08,000 --> 00:09:12,015 ...as the teams still have to produce 24 reimagined custard tarts. 192 00:09:12,040 --> 00:09:15,175 I'm going to start the pastry. Move, go. 193 00:09:15,200 --> 00:09:18,015 I love, uh, I love custard tarts. Yeah. 194 00:09:18,040 --> 00:09:20,455 Even, you know, just the simplest traditional ones. 195 00:09:20,480 --> 00:09:24,455 How would you reimagine the custard tart, you would ask. 196 00:09:24,480 --> 00:09:26,855 Well, reimagine it cleverly. 197 00:09:26,880 --> 00:09:30,375 I think times have changed. We don't always think it needs a case. 198 00:09:30,400 --> 00:09:33,575 Play with flavours and potentially the textures 199 00:09:33,600 --> 00:09:35,295 and especially presentation. 200 00:09:35,320 --> 00:09:37,895 Banana and custard, yeah, it is a bit of a classic. 201 00:09:37,920 --> 00:09:40,335 As long as they are not losing the essence 202 00:09:40,360 --> 00:09:41,975 of the beautiful custard tart - 203 00:09:42,000 --> 00:09:44,855 the creaminess of the custard and the crispiness of the pastry - 204 00:09:44,880 --> 00:09:46,735 they can do pretty much what they want. 205 00:09:46,760 --> 00:09:49,095 I am adding the chai tea bags to it to flavour it. 206 00:09:49,120 --> 00:09:53,415 At the end, I do not like a custard tart. I love it. 207 00:09:54,360 --> 00:09:57,455 Well, well, well, another day, another custard tart. 208 00:09:57,480 --> 00:10:00,415 Are you the queen of custard tart? Uh... 209 00:10:00,440 --> 00:10:01,815 "yeah. 210 00:10:01,840 --> 00:10:04,415 Ha! There was a moment of doubt here. 211 00:10:04,440 --> 00:10:07,295 Tell us all about your elevation of the custard tart. 212 00:10:07,320 --> 00:10:09,175 Going to do an Earl Grey set custard 213 00:10:09,200 --> 00:10:12,335 and do a raspberry gel and then our coconut, uh, dome on top. 214 00:10:12,360 --> 00:10:15,135 It's quite similar to a Manchester tart with a little bit of nutmeg. 215 00:10:15,160 --> 00:10:18,215 Not too much nutmeg, yeah? No. BENOIT LAUGHS 216 00:10:18,240 --> 00:10:22,135 So we are doing rhubarb and custard. What's not to like about it? 217 00:10:22,160 --> 00:10:24,615 And when it comes to balancing flavour for their tarts... 218 00:10:24,640 --> 00:10:26,615 Because you get a lot of sweetness from the rhubarb, 219 00:10:26,640 --> 00:10:29,295 you get creaminess from the custard, so then the pepper would be 220 00:10:29,320 --> 00:10:31,335 that little bit of excitement right at the end. 221 00:10:31,360 --> 00:10:34,815 ...Ajay and Petra are using their Michelin-star skills 222 00:10:34,840 --> 00:10:37,455 to elevate their classic custard combo. 223 00:10:37,480 --> 00:10:40,255 Chopped up some rhubarb, put it in a bag then I'll vacuum-seal it 224 00:10:40,280 --> 00:10:43,175 and then cook it in a sous-vide until it's soft. 225 00:10:43,200 --> 00:10:45,775 Ancl they're not the only ones getting fruity. 226 00:10:45,800 --> 00:10:49,055 We have done a banana custard and we've got caramel in there. 227 00:10:49,080 --> 00:10:52,855 I actually don't like bananas, but I like this tart. 228 00:10:52,880 --> 00:10:56,495 So what you make of that, I don't know. 229 00:10:56,520 --> 00:10:58,495 Nice buttery caramel. 230 00:10:58,520 --> 00:11:00,815 Nathan and Andrew are also using 231 00:11:00,840 --> 00:11:03,175 this tried and tested flavour combination. 232 00:11:03,200 --> 00:11:05,535 We'll make a dry caramel, put in the bananas 233 00:11:05,560 --> 00:11:08,575 till they start to break down and then you add creme de banane. 234 00:11:08,600 --> 00:11:11,215 That can be very sweet because banana is quite sweet, 235 00:11:11,240 --> 00:11:14,255 caramel is quite sweet and the banana is even sweeter. 236 00:11:14,280 --> 00:11:16,295 Yeah. Is that going to be sweet? 237 00:11:16,320 --> 00:11:21,015 Uh, yes, it will be sweet. Yes, but just a tiny little hint of banana. 238 00:11:21,040 --> 00:11:24,095 I've just infused my cream with Earl Grey. 239 00:11:24,120 --> 00:11:26,455 The chefs must balance the flavours of their custard... 240 00:11:26,480 --> 00:11:29,015 It needs to be there, but not to take over the dish. 241 00:11:29,040 --> 00:11:30,775 Smells lovely. 242 00:11:30,800 --> 00:11:34,015 ...whilst also achieving the perfect consistency. 243 00:11:34,040 --> 00:11:36,375 Going to stick the custard in the fridge. We want the custard 244 00:11:36,400 --> 00:11:38,895 to be just set enough so it's still wiggly. 245 00:11:38,920 --> 00:11:42,135 Starting to get the pastry rolled out for the tart. 246 00:11:42,160 --> 00:11:45,135 While the other teams are leaving the flavour to their custard... 247 00:11:45,160 --> 00:11:47,615 Nice and thin on those. Thin as possible. 248 00:11:47,640 --> 00:11:50,655 ...Ben and Jason are flavouring their pastry with cocoa powder. 249 00:11:50,680 --> 00:11:53,335 We're doing a dark-chocolate shortcrust pastry. 250 00:11:53,360 --> 00:11:55,695 and then we're topping it with an orange-rind gel, 251 00:11:55,720 --> 00:11:58,175 segments of orange and then blood orange. 252 00:11:58,200 --> 00:12:01,055 Is that going to be enough elevation? Uh, hopefully, should be. 253 00:12:01,080 --> 00:12:03,535 Simple but very elegant, essentially. OK, good. 254 00:12:03,560 --> 00:12:05,335 You've got one go at it, it's day one. 255 00:12:05,360 --> 00:12:08,335 You can't have two bad days in the kitchen. 256 00:12:08,360 --> 00:12:11,455 I'm going to line the tart cases next and then blind-bake them. 257 00:12:11,480 --> 00:12:13,815 The chefs need to bake their pastry shells 258 00:12:13,840 --> 00:12:17,495 while the custard is setting so the casing remains crispy. 259 00:12:17,520 --> 00:12:19,495 They're a touch on the thick side. 260 00:12:19,520 --> 00:12:22,295 And Ajay and Petra plan to go big on their filling 261 00:12:22,320 --> 00:12:25,815 by shaping their pastry cases around the outside of the mould. 262 00:12:25,840 --> 00:12:28,215 We've inverted it so you'd get a mix into the middle 263 00:12:28,240 --> 00:12:30,055 so it'd be more of a substantial tart. 264 00:12:30,080 --> 00:12:33,135 You'd better move, mate. Yeah. OK. Go, go. 265 00:12:33,160 --> 00:12:35,735 Tarts are in. 266 00:12:35,760 --> 00:12:38,455 Keep pushing it. Precision, precision, precision. Yeah. 267 00:12:40,440 --> 00:12:42,055 Chefs, you have one hour left. 268 00:12:42,080 --> 00:12:44,975 One hour until we see some beautiful tarts. 269 00:12:45,000 --> 00:12:47,015 Liam, it's 2024, you can't call them that. 270 00:12:47,040 --> 00:12:48,895 It's funny, sometimes you feel like you can smell 271 00:12:48,920 --> 00:12:52,815 when something's ready in the oven. You're like, "Yeah, it's ready." 272 00:12:52,840 --> 00:12:55,415 Cheesecakes coming out. Backs. 273 00:12:55,440 --> 00:12:57,735 It's essential that cotton cheesecakes 274 00:12:57,760 --> 00:13:00,135 are light, fluffy and airy. 275 00:13:00,160 --> 00:13:03,335 Whoo! So far, cheesecakes have a nice jiggle to them. 276 00:13:03,360 --> 00:13:04,935 Yeah, I'm HAPPY- 277 00:13:04,960 --> 00:13:07,775 But if they are cooked at the wrong temperature... 278 00:13:07,800 --> 00:13:10,055 I'm really hoping this doesn't sink. 279 00:13:10,080 --> 00:13:12,055 ...they'll be dried out... 280 00:13:12,080 --> 00:13:15,015 I'm not happy with how it looks. There's a crack in the cheesecake. 281 00:13:15,040 --> 00:13:19,375 ...or won't hold their shape. The rising, I can see it's not perfect. 282 00:13:19,400 --> 00:13:23,215 I'm a bit sad about my cheesecake. 283 00:13:23,240 --> 00:13:25,175 But there's no time for setbacks... 284 00:13:25,200 --> 00:13:28,735 Right. ..as their custard tarts also need assembling. 285 00:13:28,760 --> 00:13:30,655 Starting to layer the tarts up now. 286 00:13:30,680 --> 00:13:32,695 I'm happy with the tart shells. Like, we wanted them 287 00:13:32,720 --> 00:13:34,575 to be slightly thicker than a normal tart shell 288 00:13:34,600 --> 00:13:37,175 because ultimately we want that chocolate flavour to come through. 289 00:13:37,200 --> 00:13:39,975 While the tarts firm up, the chefs can turn their attention 290 00:13:40,000 --> 00:13:42,055 to the decorative elements. 291 00:13:42,080 --> 00:13:44,615 I'm doing oat crumble, that's a garnish for the cheesecake. 292 00:13:44,640 --> 00:13:47,215 This is our lemon con fit and Japanese yuzu centre. 293 00:13:47,240 --> 00:13:49,055 Felt fitting for a Japanese cheesecake to include that. 294 00:13:49,080 --> 00:13:51,335 I am making the rice-milk veil. 295 00:13:51,360 --> 00:13:53,295 This is looking lovely. Thank you. 296 00:13:53,320 --> 00:13:55,935 Gerol, when you're not busy making tiny green leaves, 297 00:13:55,960 --> 00:13:58,535 what do you do for fun? I like playing board games. 298 00:13:58,560 --> 00:14:00,895 Do you have big, raucous board-game parties? 299 00:14:00,920 --> 00:14:03,255 Yeah, I do. My husband's very proud of the fact 300 00:14:03,280 --> 00:14:05,615 that he once had a Pictionary party and the police were called. 301 00:14:05,640 --> 00:14:08,775 Oh, OK. So...there's something to aim for. 302 00:14:09,880 --> 00:14:12,615 Chefs, you have 15 minutes to go! 303 00:14:12,640 --> 00:14:15,135 Ooh, la, la. Quickly. 304 00:14:15,160 --> 00:14:17,495 The teams need to focus on decoration 305 00:14:17,520 --> 00:14:21,295 and producing the perfect finish demanded by Benoit and Cherish. 306 00:14:21,320 --> 00:14:23,655 I'm not happy with how it looks with the cracks at the top. 307 00:14:23,680 --> 00:14:26,015 If I go any quicker, I'm going to risk them being messy. 308 00:14:26,040 --> 00:14:29,135 I don't use it for, uh, playing music, I just use it for piping! 309 00:14:29,160 --> 00:14:33,135 Let's go quickly. What's this veil? Like, a...a wedding-dress veil. 310 00:14:33,160 --> 00:14:36,575 So these cheesecakes are getting married, then? 311 00:14:36,600 --> 00:14:39,135 To the custard tart, yeah! 312 00:14:39,160 --> 00:14:41,015 Whoo! Look at that. 313 00:14:41,040 --> 00:14:42,615 We're getting there, chef. 314 00:14:42,640 --> 00:14:45,055 I'm pleased that the chocolate is so thin. 315 00:14:45,080 --> 00:14:47,455 just pop the top down so they're round. Yeah. 316 00:14:47,480 --> 00:14:49,095 So they're not leaking off the edges. 317 00:14:49,120 --> 00:14:51,455 You OK with time, yeah? 318 00:14:51,480 --> 00:14:54,015 Chefs, you have five minutes to go. 319 00:14:54,040 --> 00:14:58,015 Let's do this. I'm going with fresh nutmeg over the top to finish it off. 320 00:14:58,040 --> 00:15:00,695 just putting on lime zest just to help the lime custard. 321 00:15:00,720 --> 00:15:02,535 I'll never get this garnish clone with tweezers. 322 00:15:02,560 --> 00:15:04,015 How many more? Nine. 323 00:15:04,040 --> 00:15:06,895 Only two more. Chefs, one minute left. 324 00:15:08,400 --> 00:15:12,095 24 beautiful ones, four still beautiful ones. 325 00:15:12,120 --> 00:15:15,695 23. Coming through. 326 00:15:15,720 --> 00:15:18,855 And some purple in the other gaps. 327 00:15:18,880 --> 00:15:21,535 One more. We're getting there. You going to finish? 328 00:15:21,560 --> 00:15:23,815 Think we're good. That's it. 329 00:15:23,840 --> 00:15:24,895 Done. 330 00:15:24,920 --> 00:15:27,215 Chefs, your time is up. 331 00:15:27,240 --> 00:15:29,735 Well clone, chef. And that's the end of the challenge. 332 00:15:29,760 --> 00:15:32,255 Please step away from your bakes. 333 00:15:33,440 --> 00:15:36,535 They look good. I hope they like the flavours. 334 00:15:36,560 --> 00:15:41,055 just worried we didn't do enough, right? I mean, that's it, yeah. 335 00:15:41,080 --> 00:15:43,575 So we're the only ones that have done big ones, aren't we? Yeah. 336 00:15:43,600 --> 00:15:46,295 But they don't look as refined as everyone else's. 337 00:15:53,680 --> 00:15:55,935 MUSIC: Flower Duet by Delibes 338 00:15:57,040 --> 00:16:00,135 The teams' reimagined Japanese cotton cheesecakes 339 00:16:00,160 --> 00:16:04,735 and custard tarts now face the judgement of Cherish and Benoit. 340 00:16:04,760 --> 00:16:07,455 Gerol and Michael from the Royal Air Force Club, 341 00:16:07,480 --> 00:16:09,735 please come on up. 342 00:16:18,160 --> 00:16:21,695 Chefs, overall, I think the presentation look very nice 343 00:16:21,720 --> 00:16:24,295 so we need to test whether does it wobble. 344 00:16:24,320 --> 00:16:26,575 SHE LAUGHS 345 00:16:26,600 --> 00:16:28,655 It refuse to wobble. 346 00:16:28,680 --> 00:16:31,015 I think overall, cheesecake over baked. 347 00:16:31,040 --> 00:16:34,055 Let's taste. We have ube cotton cheesecake 348 00:16:34,080 --> 00:16:39,255 with ube jam and a mango coulis and a cream-cheese frosting. 349 00:16:40,720 --> 00:16:44,615 I really like the taste profile of the ube, but the mango take over. 350 00:16:44,640 --> 00:16:46,655 I like the fact that it is fairly smooth. 351 00:16:46,680 --> 00:16:49,135 Is it as light and fluffy as a cotton cheesecake should be? 352 00:16:49,160 --> 00:16:51,415 No. Custard-tart time. 353 00:16:51,440 --> 00:16:53,135 They look very cute. 354 00:16:53,160 --> 00:16:55,975 So we have a coconut sable on the bottom, Earl Grey custard, 355 00:16:56,000 --> 00:16:58,295 raspberry pates de fruits and then the coconut dome. 356 00:16:59,640 --> 00:17:02,295 Really, really love the raspberry with it, yeah? 357 00:17:02,320 --> 00:17:05,735 Because the raspberry with that Earl Grey custard - 358 00:17:05,760 --> 00:17:08,055 ahh, now we're talking. This is really nice. 359 00:17:08,080 --> 00:17:09,935 I really like the taste profile, 360 00:17:09,960 --> 00:17:13,135 however, I think it's a little bit hard for my liking. 361 00:17:13,160 --> 00:17:15,175 OK. just tweak it a little bit 362 00:17:15,200 --> 00:17:19,495 and that will be a sensational piece of dessert. Thank you, chef. 363 00:17:25,960 --> 00:17:28,855 I have to say, I find them really attractive. 364 00:17:30,320 --> 00:17:32,695 So on the bottom, we have a regular cheesecake 365 00:17:32,720 --> 00:17:35,135 then sesame caramel, sesame tuile, 366 00:17:35,160 --> 00:17:37,815 uh, blonde chocolate namelaka... Mm. 367 00:17:37,840 --> 00:17:40,055 ...rice-vinegar gel. 368 00:17:41,240 --> 00:17:45,575 It's explosion. It's Asia on my palate. 369 00:17:45,600 --> 00:17:47,375 But what bugs me here 370 00:17:47,400 --> 00:17:49,895 is the texture of the cotton cheesecake itself, 371 00:17:49,920 --> 00:17:52,495 which I find a bit claggy. It's a shame. 372 00:17:52,520 --> 00:17:55,975 Let's see if you do a better job with the custard tart. 373 00:17:56,000 --> 00:18:00,375 Uh, so we have a sweet pastry cooked on an inverted tart case. 374 00:18:00,400 --> 00:18:04,295 In the middle, we have a rhubarb gel with vanilla custard, 375 00:18:04,320 --> 00:18:06,695 uh, black-pepper snow, candied pistachios 376 00:18:06,720 --> 00:18:08,415 and a rhubarb rose. Phew. 377 00:18:08,440 --> 00:18:12,775 You guys have tried to get the thinnest of pastry... Mm. 378 00:18:12,800 --> 00:18:15,095 ...the creamiest of custards, 379 00:18:15,120 --> 00:18:17,695 the most flavoursome rhubarb you can get 380 00:18:17,720 --> 00:18:21,335 and the rest is just adding on to elevate. 381 00:18:21,360 --> 00:18:23,295 So I really like that. 382 00:18:23,320 --> 00:18:26,295 The eating sensation is so beautiful. 383 00:18:26,320 --> 00:18:28,135 Thank you very much. 384 00:18:35,320 --> 00:18:36,935 No jiggle. 385 00:18:36,960 --> 00:18:40,335 So through the actual cheesecake mix, we have white miso. Mm-hm. 386 00:18:40,360 --> 00:18:42,935 And then on top, we have a charred pineapple compote 387 00:18:42,960 --> 00:18:45,255 with a rice-milk veil. 388 00:18:45,280 --> 00:18:49,935 Your cheesecake is not as velvety and smooth as I want it to be. 389 00:18:49,960 --> 00:18:52,295 I like the flavour you've done with the pineapple 390 00:18:52,320 --> 00:18:54,815 and the little veil on top. You can feel the miso in there. 391 00:18:54,840 --> 00:18:57,975 Uh, there's almost like a savoury kind of take on this. 392 00:18:58,000 --> 00:19:00,335 I like. So now we've got the custard tart to talk about. 393 00:19:00,360 --> 00:19:03,695 We have a chai custard with a reconstructed sable base, 394 00:19:03,720 --> 00:19:06,455 a lime whipping ganache on top with banana gel. 395 00:19:08,080 --> 00:19:11,255 The custard tart is a bit far-fetched, but I forgive you 396 00:19:11,280 --> 00:19:15,015 because this is absolutely lovely to eat. Voila. Thank you. Voila. 397 00:19:15,040 --> 00:19:17,375 When you taste the lime cream, it's supposed to be nice, 398 00:19:17,400 --> 00:19:21,015 but there's an aftertaste that is not so sensation when you eat it. 399 00:19:21,040 --> 00:19:23,375 Does it excite me? Not really. 400 00:19:23,400 --> 00:19:25,815 I like it, she doesn't. 401 00:19:25,840 --> 00:19:28,695 We're going to have fun marking, innit? 402 00:19:36,360 --> 00:19:39,295 OK, visually, it's very minimalist. 403 00:19:39,320 --> 00:19:42,495 The base is a lemon-zest and white-chocolate crispy. 404 00:19:42,520 --> 00:19:44,535 You've then got a Tahitian vanilla cheesecake, 405 00:19:44,560 --> 00:19:47,335 a yuzu con fit-lemon and fresh-lemon centre. 406 00:19:47,360 --> 00:19:50,375 And then you've got Italian meringue and lemon thyme. 407 00:19:50,400 --> 00:19:54,775 When I eat it, the cheesecake itself is dry, dry, dry, dry, dry. 408 00:19:54,800 --> 00:19:57,535 Not really for me. The hero is the cotton cheesecake, 409 00:19:57,560 --> 00:19:59,855 so all of it, it's a little bit stodgy. 410 00:19:59,880 --> 00:20:02,175 Mm. OK, custard tart. 411 00:20:02,200 --> 00:20:04,615 So you have a chocolate-hazelnut case, 412 00:20:04,640 --> 00:20:06,975 you have a orange blossom and vanilla custard. 413 00:20:07,000 --> 00:20:08,975 You then have an orange-rind gel. 414 00:20:09,000 --> 00:20:12,615 So the part I like - the custard. Beautiful creamy texture, 415 00:20:12,640 --> 00:20:14,935 very custardy, on the money. 416 00:20:14,960 --> 00:20:17,255 But the part I don't like is the pastry. Hmm. 417 00:20:17,280 --> 00:20:19,175 Ah, that pastry is powdery. 418 00:20:19,200 --> 00:20:21,495 That's the problem with working with cocoa-powder pastry. 419 00:20:21,520 --> 00:20:23,415 I didn't taste the orange blossom, 420 00:20:23,440 --> 00:20:26,815 but I can taste the vanilla more. It's just too strong. 421 00:20:33,040 --> 00:20:35,815 Well, the first glance of the cheesecake, 422 00:20:35,840 --> 00:20:40,215 it is not as precisely cut as I want it to be. 423 00:20:40,240 --> 00:20:43,935 Let's taste. So we have vanilla inside the cheesecake 424 00:20:43,960 --> 00:20:46,295 and then we have an apple compote with Granny Smith apple 425 00:20:46,320 --> 00:20:48,655 and we have a cinnamon and oat crumble. 426 00:20:48,680 --> 00:20:53,095 The temperature of baking is definitely wrong in your recipe. 427 00:20:53,120 --> 00:20:56,615 It is very heavy and it's just not my cup of tea. 428 00:20:56,640 --> 00:20:59,255 OK. Well, I like the flavour. 429 00:20:59,280 --> 00:21:01,895 I like what you've done on top, your crumble, 430 00:21:01,920 --> 00:21:04,215 but it's true, it's very dense. 431 00:21:04,240 --> 00:21:07,455 So it's not very pleasant to eat. What about your custard tart? 432 00:21:07,480 --> 00:21:10,335 You've got a sweet pastry with some fresh nutmeg. 433 00:21:10,360 --> 00:21:13,215 You've got a caramel piped into the bottom of the tart. 434 00:21:13,240 --> 00:21:16,575 You've got a banana-creme patisserie and then there's a caramel mousse. 435 00:21:16,600 --> 00:21:19,815 The sweetness seems well balanced because it c0uld've been very sweet. 436 00:21:19,840 --> 00:21:23,335 So all in all, I really enjoy eating your little tart. 437 00:21:23,360 --> 00:21:28,375 Treacle that you put in there just lift your tart to the next level. 438 00:21:28,400 --> 00:21:32,935 We'll see you later, guys. Thank you. Thank you very much. 439 00:21:32,960 --> 00:21:36,615 We didn't quite get the cheesecake right. No, we didn't nail it. No. 440 00:21:36,640 --> 00:21:40,295 Think t went well. Comments - some good, some bad. 441 00:21:41,760 --> 00:21:45,295 Didn't do that great, I don't think. I just don't think they liked it. 442 00:21:47,080 --> 00:21:49,975 With tomorrow's all-important showpiece challenge looming, 443 00:21:50,000 --> 00:21:52,815 the teams have been given an hour to prepare. 444 00:21:52,840 --> 00:21:55,695 Definitely a game of two halves today. Beautiful custard tarts, 445 00:21:55,720 --> 00:21:59,335 but no team managed to nail the cotton cheesecake. 446 00:21:59,360 --> 00:22:02,215 There were no jiggles. Sans jiggle. 447 00:22:02,240 --> 00:22:05,895 Because all of them bake it so thinly, it is impossible 448 00:22:05,920 --> 00:22:08,495 for me to jiggle them. I can jiggle. 449 00:22:09,760 --> 00:22:12,055 That's the only jiggle we got. 450 00:22:12,080 --> 00:22:14,695 We even had a few cracks today. Ashley and Kian. 451 00:22:14,720 --> 00:22:18,015 It need to be very precise and clean. 452 00:22:18,040 --> 00:22:21,215 They are walking on very thin ice. Then we have Ben andjason - 453 00:22:21,240 --> 00:22:23,775 for some reason, something's not connecting yet. 454 00:22:23,800 --> 00:22:26,775 The custard tart they made today, they've got a nice custard inside, 455 00:22:26,800 --> 00:22:28,735 but the flavour is not clean enough. 456 00:22:28,760 --> 00:22:30,695 So they've got a lot to prove tomorrow. 457 00:22:30,720 --> 00:22:33,055 How did Ajay and Petra do? Well, you know, 458 00:22:33,080 --> 00:22:35,815 they had a very strong day in the kitchen, simple as that. 459 00:22:35,840 --> 00:22:38,975 Similar with the Royal Air Force Club - you liked their custard tart. 460 00:22:39,000 --> 00:22:42,375 It was cute to look at and the flavours were interesting. 461 00:22:42,400 --> 00:22:44,695 Tell us about tomorrow's challenge. 462 00:22:44,720 --> 00:22:47,415 Well, they've got to produce a beautiful showpiece 463 00:22:47,440 --> 00:22:49,495 inspired by the theme of carnival. 464 00:22:49,520 --> 00:22:52,495 I've never been to one. Notting Hill Carnival is the best carnival. 465 00:22:52,520 --> 00:22:54,855 Next year, Cherish, come with me and the boys. 466 00:22:54,880 --> 00:22:57,175 Your face... THEY LAUGH 467 00:22:57,200 --> 00:22:59,015 OWL HOOTS 468 00:23:12,200 --> 00:23:14,775 Welcome back, chefs. For today's showpiece challenge, 469 00:23:14,800 --> 00:23:17,135 the judges have gone back to basics. 470 00:23:17,160 --> 00:23:20,015 Yes, no trick-of-the-eye malarkey going on today, 471 00:23:20,040 --> 00:23:23,695 just a classic showpiece. So, judges, tell us more. 472 00:23:23,720 --> 00:23:26,695 Chefs, today is paaarty time! 473 00:23:26,720 --> 00:23:29,695 Because today, the theme is carnival. 474 00:23:29,720 --> 00:23:33,215 We want you to create the most beautiful showpiece 475 00:23:33,240 --> 00:23:37,615 celebrating the vibrancy of this incredible party. 476 00:23:37,640 --> 00:23:41,095 The design is totally up to you, but remember - 477 00:23:41,120 --> 00:23:43,455 movement and colour. 478 00:23:43,480 --> 00:23:46,855 just a small tip for you. Handing out tips, Cherish? 479 00:23:46,880 --> 00:23:49,495 You've changed. Benoit, are you expecting anything to taste? 480 00:23:49,520 --> 00:23:52,415 Yes, we are, Liam. Chefs, incorporated within your showpiece 481 00:23:52,440 --> 00:23:56,295 must be exotic flavour dessert. Enough to serve 24. 482 00:23:56,320 --> 00:23:58,655 Your dessert must also reflect the theme, 483 00:23:58,680 --> 00:24:01,855 so think carefully about your textures, flavours, 484 00:24:01,880 --> 00:24:05,135 design and decoration which need to celebrate carnival too. 485 00:24:05,160 --> 00:24:08,855 I love carnival. A bit of jerk, a can of Red Stripe, 486 00:24:08,880 --> 00:24:10,695 pure vibes. 487 00:24:10,720 --> 00:24:13,295 All right, chefs, you had a hour last night to prep 488 00:24:13,320 --> 00:24:15,735 and now you have a further four hours to complete this challenge. 489 00:24:15,760 --> 00:24:18,415 Good luck and your time starts now. 490 00:24:18,440 --> 00:24:20,655 CARNIVAL MUSIC 491 00:24:24,960 --> 00:24:26,855 Carnival! 492 00:24:26,880 --> 00:24:29,855 I've been to one carnival many years ago. Lots of fun. 493 00:24:29,880 --> 00:24:33,495 I've never been in one. I avoid people! 494 00:24:33,520 --> 00:24:35,295 Ooh. 495 00:24:35,320 --> 00:24:37,655 This screams carnival. You show me carnival! 496 00:24:37,680 --> 00:24:40,775 What's your carnival dance? Always walking, always on the move. 497 00:24:40,800 --> 00:24:44,575 What is that? Drink. Food. Drink. Food. 498 00:24:44,600 --> 00:24:48,935 And what's wrong with drink, food, drink, food? 499 00:24:48,960 --> 00:24:51,175 Drink. Food. Have a sit down. 500 00:24:53,600 --> 00:24:56,255 Nice. Came out nice. 501 00:24:56,280 --> 00:24:58,295 Last night, the teams were given a golden hour 502 00:24:58,320 --> 00:25:01,255 to create any elements that required setting overnight... 503 00:25:01,280 --> 00:25:04,335 Ooh. That's very nice, very sharp. 504 00:25:04,360 --> 00:25:06,815 ...so now they can begin construction right away. 505 00:25:06,840 --> 00:25:09,935 Level, level, level, level. Uh, this way a little bit. Yeah, stop. 506 00:25:09,960 --> 00:25:12,295 I can stick them all together in good time 507 00:25:12,320 --> 00:25:14,255 so that it's got a good, sturdy structure. 508 00:25:14,280 --> 00:25:17,815 The beauty of carnival is every country, 509 00:25:17,840 --> 00:25:20,215 every region celebrates it differently. 510 00:25:20,240 --> 00:25:24,215 So let us travel with your showpieces. Let us voyage! 511 00:25:24,240 --> 00:25:28,095 We've gone for a Venice carnival. We've got a moon, mask, a boat. 512 00:25:28,120 --> 00:25:30,775 I want vibrant colour in their showpiece. 513 00:25:30,800 --> 00:25:33,575 Red, blue, yellow, gold, silver, black. 514 00:25:33,600 --> 00:25:36,335 I want them to transport me to their carnival. 515 00:25:36,360 --> 00:25:38,695 South Africa's kind of seen as a rainbow nation, 516 00:25:38,720 --> 00:25:40,695 so you're going to see all these different colours. 517 00:25:40,720 --> 00:25:43,455 The exotic flavour dessert have to connect with the theme 518 00:25:43,480 --> 00:25:46,895 in their textures, in their flavour profile, in their decoration. 519 00:25:46,920 --> 00:25:49,655 We've got a coconut mousse with a sudachi jelly. 520 00:25:49,680 --> 00:25:52,015 Whatever flavour profile that they choose, 521 00:25:52,040 --> 00:25:54,375 it need to samba, rumba on my palate. 522 00:25:54,400 --> 00:25:57,375 It'll be all the flavours you'd associate with West Indian carnival. 523 00:25:57,400 --> 00:25:59,735 Except for the jerk chicken, yeah. Yeah. 524 00:25:59,760 --> 00:26:04,055 We want excitement. We want a party. Bring it on. 525 00:26:05,360 --> 00:26:07,815 Morning, chefs. Morning, chefs. How are you? 526 00:26:07,840 --> 00:26:10,175 Which carnival have you chosen and why? 527 00:26:10,200 --> 00:26:13,295 The Venetian carnival, so it'll be based around the curvy architecture - 528 00:26:13,320 --> 00:26:16,375 you get spirals, you get that finesse that I think their buildings have. 529 00:26:16,400 --> 00:26:19,415 We've got 24 beautiful desserts, 530 00:26:19,440 --> 00:26:21,255 but what are they going to taste like? 531 00:26:21,280 --> 00:26:23,255 We've gone for quite classic exotic flavours. 532 00:26:23,280 --> 00:26:25,775 Coconut whipped ganache with a mango-passion-fruit gel. 533 00:26:25,800 --> 00:26:28,135 But what's the strong connection between flavours 534 00:26:28,160 --> 00:26:30,455 and your theme of carnival? 535 00:26:30,480 --> 00:26:32,495 It's a case of vibrancy, I think. When you go to southern Europe, 536 00:26:32,520 --> 00:26:35,255 you've got this vibrant culture around fruit and fresh produce. 537 00:26:35,280 --> 00:26:38,095 So it's about getting that integral, sharp, aggressive freshness 538 00:26:38,120 --> 00:26:39,735 straight in the bat. 539 00:26:39,760 --> 00:26:42,375 Shaggy-dog stories - have you heard about that expression? 540 00:26:43,880 --> 00:26:45,935 Ben and Jason's homage to Venice 541 00:26:45,960 --> 00:26:47,735 will include masks for the judges to wear 542 00:26:47,760 --> 00:26:51,495 and be decorated with coconut, mango and passion-fruit desserts 543 00:26:51,520 --> 00:26:53,815 and they'll be topped with white-chocolate feathers 544 00:26:53,840 --> 00:26:56,255 to get the party started. 545 00:26:56,280 --> 00:26:58,535 Are you party people? No. 546 00:26:58,560 --> 00:27:00,175 HE LAUGHS 547 00:27:00,200 --> 00:27:03,335 Thanks, Ben. OK... What about you, Jason? 548 00:27:03,360 --> 00:27:05,655 Used to be. What happened? 549 00:27:05,680 --> 00:27:08,055 I joined the real world. Entered the world of work. Aww. 550 00:27:08,080 --> 00:27:10,695 And now I'm in bed by nine. Oh, that's so sad. 551 00:27:10,720 --> 00:27:13,055 Yeah. The world has ground you down. Really has. 552 00:27:13,080 --> 00:27:16,135 I'm broken inside. I've got nothing left. 553 00:27:16,160 --> 00:27:19,695 Unlike Ben and Jason... You get all that boozy flavour. 554 00:27:19,720 --> 00:27:22,695 ...Ashley and Kian are getting into the carnival spirit, 555 00:27:22,720 --> 00:27:25,015 packing a punch with their desserts. 556 00:27:25,040 --> 00:27:26,695 I'm just making a pineapple sponge 557 00:27:26,720 --> 00:27:29,215 then we're going to glaze that in a rum and lime syrup. 558 00:27:29,240 --> 00:27:32,775 Can't beat 'em, chef, get 'em all... Yeah, get 'em drunk, exactly, yeah. 559 00:27:32,800 --> 00:27:36,535 Ashley, Kian, so yesterday wasn't particularly the best day. 560 00:27:36,560 --> 00:27:39,175 But do you know what? It's carnival today! 561 00:27:39,200 --> 00:27:42,975 We're celebrating vibes and your showpiece - what's it inspired by? 562 00:27:43,000 --> 00:27:44,855 Chapeltown Carnival in Leeds. 563 00:27:44,880 --> 00:27:47,295 It's the longest running West Indian carnival in Europe. 564 00:27:47,320 --> 00:27:51,255 Longer than Notting Hill? It's better than Notting Hill. It's got to be. 565 00:27:51,280 --> 00:27:54,735 Inspired by the colours of Leeds' West Indian carnival, 566 00:27:54,760 --> 00:27:57,175 Ashley and Kian are moulding coloured columns 567 00:27:57,200 --> 00:27:59,495 using sugar substitute lsomalt. 568 00:27:59,520 --> 00:28:02,015 They'll be topped with rum and pineapple-flavoured desserts 569 00:28:02,040 --> 00:28:04,655 shaped to make the judges go nuts. 570 00:28:04,680 --> 00:28:07,015 It's going to look like lifelike coconuts. 571 00:28:07,040 --> 00:28:09,455 There will be no decoration, just a coconut? Coconuts. 572 00:28:09,480 --> 00:28:12,535 Is that enough? Can you dress a coconut up? I don't know. 573 00:28:12,560 --> 00:28:15,135 It will have to be all in the flavour, then. 574 00:28:15,160 --> 00:28:18,015 No, it needs to be well executed. Yeah. 575 00:28:18,040 --> 00:28:21,055 And also well integrated within your showpiece. Yeah. 576 00:28:21,080 --> 00:28:23,375 All right. Let's dance our way out of here. 577 00:28:23,400 --> 00:28:25,895 Thank you. Thank you. 578 00:28:25,920 --> 00:28:28,775 It has to be a good coconut. Yeah, it'll have to be a good coconut. 579 00:28:28,800 --> 00:28:31,775 But before the chefs can set about decoration... 580 00:28:31,800 --> 00:28:34,335 Sponge is in. 20 minutes. 581 00:28:34,360 --> 00:28:38,735 ...they must work on the tantalising textures of their dessert fillings. 582 00:28:38,760 --> 00:28:40,655 Battenberg sponge, it has this, like, unctuousness. 583 00:28:40,680 --> 00:28:42,695 It has the right sort of texture that we need. 584 00:28:42,720 --> 00:28:44,615 This is our crunch element in our dessert. 585 00:28:44,640 --> 00:28:46,375 It's feuilletine and white chocolate. 586 00:28:46,400 --> 00:28:48,775 Filling out the mould, we've got a passion-fruit insert 587 00:28:48,800 --> 00:28:52,455 and a lychee cream going on top. It should shape like a bamboo. 588 00:28:52,480 --> 00:28:56,295 So I took the inspiration from the carnival in the Philippines. 589 00:28:56,320 --> 00:28:58,655 We celebrate bamboo in the Philippines. 590 00:28:58,680 --> 00:29:01,015 It sounds very exotic. So on the bottom, 591 00:29:01,040 --> 00:29:03,375 we're going to have a banana and macadamia-nut sponge, 592 00:29:03,400 --> 00:29:05,735 the pabana exotic mousse, a passion-fruit insert, 593 00:29:05,760 --> 00:29:08,095 topped with a lychee cream. Pabana? 594 00:29:08,120 --> 00:29:10,735 Pabana, yeah. Pabana is the three purees - 595 00:29:10,760 --> 00:29:13,055 the mango, the passion fruit and the banana. Yes. 596 00:29:13,080 --> 00:29:14,375 Ah! 597 00:29:14,400 --> 00:29:16,655 Did you create this name yourself? 598 00:29:16,680 --> 00:29:18,255 No, it's a...it's a thing. 599 00:29:18,280 --> 00:29:21,335 With flavours inspired by the tropics, 600 00:29:21,360 --> 00:29:25,015 Gerol and Michael's bamboo-shaped desserts will sit upon a showpiece 601 00:29:25,040 --> 00:29:27,615 decorated with a masked lady wearing a headdress 602 00:29:27,640 --> 00:29:29,455 of coloured chocolate feathers 603 00:29:29,480 --> 00:29:32,055 named after Michael's daughter Cleo. 604 00:29:32,080 --> 00:29:34,415 How old is baby Cleo? just over six weeks. 605 00:29:34,440 --> 00:29:37,415 Now you've got Cleo, you'll have to go to loads of kids' parties... 606 00:29:37,440 --> 00:29:40,135 Oh. ..which are the seventh circle of hell. 607 00:29:40,160 --> 00:29:43,135 You're in a soft-play, they've all had loads of sweeties 608 00:29:43,160 --> 00:29:47,495 and then we die. Carnival spirit - yay! Yay! 609 00:29:47,520 --> 00:29:50,295 Red on the right, blue on the left. 610 00:29:50,320 --> 00:29:53,855 Crossbasket Castle are also going back to their roots... 611 00:29:56,160 --> 00:29:59,015 ...celebrating the carnival in Nathan's home town. 612 00:29:59,040 --> 00:30:01,535 Our showpiece is themed around Cape Town. 613 00:30:01,560 --> 00:30:05,575 It's all about family, having fun, brings that feeling of home again, 614 00:30:05,600 --> 00:30:08,055 you know, because I'm so far away from home. 615 00:30:08,080 --> 00:30:10,735 Nathan and Andrew's desserts will be coated in the colours 616 00:30:10,760 --> 00:30:13,775 of the South African flag and flavoured with coconut, 617 00:30:13,800 --> 00:30:16,135 passion fruit and brown butter sponge. 618 00:30:16,160 --> 00:30:18,095 They'll sit on top of their chocolate showpiece, 619 00:30:18,120 --> 00:30:20,855 inspired by the outfits worn at the carnival. 620 00:30:20,880 --> 00:30:24,615 Is this going to look like a dress or like a Christmas tree? 621 00:30:24,640 --> 00:30:26,415 I would say more like dress. I hope so 622 00:30:26,440 --> 00:30:30,415 because I can see this also looking a little bit like a tree, you know? 623 00:30:30,440 --> 00:30:32,895 Hopefully not. Hopefully not. But it's going to be colourful. 624 00:30:32,920 --> 00:30:36,255 It's going to be very colourful. You promise? Yes, promise. Promise. 625 00:30:36,280 --> 00:30:39,535 While Nathan and Andrew are featuring a feast of feathers... 626 00:30:39,560 --> 00:30:42,335 We're making 250, so we're getting close. 627 00:30:42,360 --> 00:30:45,335 ...Ajay and Petra... 628 00:30:45,360 --> 00:30:48,295 ...plan to unmask a crowd of Venetian party goers. 629 00:30:48,320 --> 00:30:52,695 How you going to link your exotic dessert with Venice carnival? 630 00:30:52,720 --> 00:30:55,935 To sit on top of the dessert, we've small Venetian masks. 631 00:30:55,960 --> 00:30:58,935 Essentially, mini-people dessert. Mini people? 632 00:30:58,960 --> 00:31:01,535 Yeah, so the mask will be like a sable Breton 633 00:31:01,560 --> 00:31:04,575 flavoured with grains of paradise. Grains of paradise. 634 00:31:04,600 --> 00:31:07,575 Can we have a look? It's a form of pepper. 635 00:31:07,600 --> 00:31:10,295 Can we taste it like that or it's going to blow my head off? 636 00:31:10,320 --> 00:31:13,375 I don't think it'll blow your head off, but I'm not really sure. 637 00:31:13,400 --> 00:31:16,095 Peppery. Intriguing. 638 00:31:16,120 --> 00:31:19,975 Ajay and Petra are spicing things up with their coconut-mousse, 639 00:31:20,000 --> 00:31:22,735 sudachi-jelly and citrus-sponge desserts, 640 00:31:22,760 --> 00:31:25,655 inspired by a family trip to Venice. 641 00:31:25,680 --> 00:31:27,615 I went there with my sisters and mum. 642 00:31:27,640 --> 00:31:29,615 There was a lot of Venice masks and dresses 643 00:31:29,640 --> 00:31:32,535 and so it was really just nice. Ah, lovely. 644 00:31:32,560 --> 00:31:36,095 How was it growing up with all your 3,000 brothers and sisters? 645 00:31:36,120 --> 00:31:38,575 You must have had good parties there. It was a good party. 646 00:31:38,600 --> 00:31:41,015 Did they take you for your first drink? Yeah. 647 00:31:41,040 --> 00:31:43,015 I've got an older sister and I used her passport 648 00:31:43,040 --> 00:31:45,895 to get into pubs earlier than I was meant to. 649 00:31:45,920 --> 00:31:47,815 That's my great advice for the kids watching. 650 00:31:49,600 --> 00:31:53,095 Chefs, you are halfway through your exotic showpiece. 651 00:31:53,120 --> 00:31:57,735 Definitely need to push now. I get exotic and erotic mixed up. 652 00:31:59,040 --> 00:32:02,415 Bit of coconut rurn for soaking syrup for the sponge. 653 00:32:02,440 --> 00:32:05,975 With two hours remaining, the chefs need to inject their desserts 654 00:32:06,000 --> 00:32:07,855 with flavourful fillings. 655 00:32:07,880 --> 00:32:10,255 This is the toasted-coconut mousse. Going to put inserts in. 656 00:32:10,280 --> 00:32:12,175 Sponge on a crunchy layer. 657 00:32:12,200 --> 00:32:15,335 So we have sudachi jelly, mango compote, citrus sponge. 658 00:32:15,360 --> 00:32:18,255 Ancl get these straight in the blast freezer. 659 00:32:19,680 --> 00:32:21,535 Ancl once their desserts are setting, 660 00:32:21,560 --> 00:32:24,495 they can focus on the decorations for their showpieces. 661 00:32:28,040 --> 00:32:30,495 We're making bamboo out of white chocolate. 662 00:32:30,520 --> 00:32:33,135 just got to make sure that these curves look really nice and natural 663 00:32:33,160 --> 00:32:36,495 like those columns you see in Venice, beautifully carved by hand. 664 00:32:36,520 --> 00:32:38,335 They're quite a hard thing to get pretty. 665 00:32:38,360 --> 00:32:41,575 I'm making colourful feather tuiles to stick on top of the showpiece. 666 00:32:41,600 --> 00:32:45,095 What is a tuile? It's a very simple biscuit mixture with icing sugar. 667 00:32:45,120 --> 00:32:47,455 it just sounds like a noise. "Tuile!" Tuile, yeah. 668 00:32:47,480 --> 00:32:48,815 Tuile! 669 00:32:50,280 --> 00:32:53,175 The judges are expecting an imposing structure. 670 00:32:53,200 --> 00:32:55,975 I used to be a builder. 671 00:32:57,640 --> 00:33:00,095 I'm going to go as high as I can to get as much height as possible. 672 00:33:00,120 --> 00:33:03,575 These are the Isomalt columns that are going to sit into the holes. 673 00:33:03,600 --> 00:33:05,335 We've done them all at different heights. 674 00:33:05,360 --> 00:33:07,735 But Ashley and Kian have hit a snag. 675 00:33:07,760 --> 00:33:11,495 I've got one that seems to have stuck. it just won't push out. 676 00:33:11,520 --> 00:33:14,295 just one. Yeah. Urgh! 677 00:33:14,320 --> 00:33:16,175 Without this final piece... 678 00:33:16,200 --> 00:33:18,535 We're just missing the tall one. 679 00:33:18,560 --> 00:33:20,295 BLEEP 680 00:33:20,320 --> 00:33:22,695 ...their showpiece won't be tall enough. 681 00:33:24,720 --> 00:33:26,095 Ohh... 682 00:33:26,120 --> 00:33:27,935 Sol don't think there's anything we can do. 683 00:33:27,960 --> 00:33:30,415 BLEEP. Really annoying, that, innit? 684 00:33:42,800 --> 00:33:44,855 This is the big push now. 685 00:33:44,880 --> 00:33:47,655 I'm currently de-moulding our dessert. 686 00:33:47,680 --> 00:33:50,015 While most teams are focusing on their desserts... 687 00:33:50,040 --> 00:33:53,295 They're a little bit softer than I'd like to be unmoulding them at. 688 00:33:53,320 --> 00:33:55,695 ...Ashley and Kian are still stuck on their columns 689 00:33:55,720 --> 00:33:57,975 and there is no time to mould more. 690 00:33:58,000 --> 00:33:59,535 No extra. 691 00:34:01,000 --> 00:34:04,775 No. Right, how long have we, uh, how long have we got left? 692 00:34:06,800 --> 00:34:10,215 Chefs, as I say to my husband when he's giving me a foot rub, 693 00:34:10,240 --> 00:34:13,655 you've got one hour left. That's it now, innit? Final hour. 694 00:34:13,680 --> 00:34:16,015 I need you to move a bit faster on the desserts. Yeah. 695 00:34:16,040 --> 00:34:18,455 How is your marriage? Yeah, it's actually great. 696 00:34:18,480 --> 00:34:20,215 For me. 697 00:34:20,240 --> 00:34:23,055 This is not making me want to go to the Cape Town festival. 698 00:34:23,080 --> 00:34:25,375 If it's less stressful, then, maybe. 699 00:34:25,400 --> 00:34:27,335 You guys must throw down some moves in carnival. 700 00:34:27,360 --> 00:34:29,855 What's your dance move? I've seen him do the worm before. 701 00:34:29,880 --> 00:34:32,215 No, definitely not! 702 00:34:32,240 --> 00:34:35,375 If we stay in this week, we'll both do it. Yeah. 703 00:34:35,400 --> 00:34:39,055 Ashley and Kian, they are making a West Indian carnival. 704 00:34:39,080 --> 00:34:41,015 How are they going to build the showpiece? 705 00:34:41,040 --> 00:34:44,335 I saw a lot of columns and that's about it. Is that enough? 706 00:34:44,360 --> 00:34:47,135 So these are the coconut gateaux. Oh, beautiful, chef. 707 00:34:47,160 --> 00:34:49,935 And what about the dessert? Oh, it's coconut again. 708 00:34:49,960 --> 00:34:52,295 I'm bored, bored, bored, bored to death. 709 00:34:52,320 --> 00:34:55,935 We've got two teams which have chosen to go with Venice carnival. 710 00:34:55,960 --> 00:34:58,495 Ajay and Petra. Interesting flavours. 711 00:34:58,520 --> 00:35:01,335 Sudachi jelly and a grain of paradise. 712 00:35:01,360 --> 00:35:04,775 They're going to have mask on their dessert as well to act as a crowd. 713 00:35:04,800 --> 00:35:07,335 How clever is that? Ben and Jason. 714 00:35:07,360 --> 00:35:10,375 These are the insert moulds, we're putting the mango-passion-fruit gel 715 00:35:10,400 --> 00:35:13,735 then put the sponge on top. In terms of the connection 716 00:35:13,760 --> 00:35:17,775 with the flavours and the Venice theme, I don't see it, really. 717 00:35:17,800 --> 00:35:20,095 Is that enough feathers? 718 00:35:20,120 --> 00:35:23,575 Am I going to be dead bored with just feather and masks? 719 00:35:23,600 --> 00:35:26,855 Yes, bring on the Venice carnival and let's hope we feel we are there. 720 00:35:26,880 --> 00:35:29,215 I haven't got any feathers for the judges' masks, to be honest. 721 00:35:29,240 --> 00:35:31,575 OK, just embellish and no feathers, then. Yep. 722 00:35:31,600 --> 00:35:34,255 You happy with me to do that? Yeah, yeah, yeah. Do that. 723 00:35:34,280 --> 00:35:37,655 ELLIE: With 45 minutes left, the chefs focus on adding colour 724 00:35:37,680 --> 00:35:39,455 to their showpieces. 725 00:35:39,480 --> 00:35:42,575 So we're going to spray the feathers South African flag colours. 726 00:35:42,600 --> 00:35:45,015 With all the spray, maybe I should be a painter-decorator. 727 00:35:45,040 --> 00:35:47,735 Get it covered, innit? SPRAY WHIRS 728 00:35:47,760 --> 00:35:50,575 I just want it to be colourful. That's what carnival is. 729 00:35:50,600 --> 00:35:53,215 Paint me like one of your French girls! 730 00:35:55,000 --> 00:35:58,455 And it's not just the showpieces that need a splash of colour. 731 00:35:58,480 --> 00:36:00,975 just spray-gun fast as you can. 732 00:36:01,000 --> 00:36:03,415 This is for the glazes that's going to go on the individual desserts. 733 00:36:03,440 --> 00:36:06,375 Got white, yellow, red, blue. I'm going to let it set. 734 00:36:06,400 --> 00:36:08,375 Nice. Very nice. 735 00:36:10,960 --> 00:36:15,455 Chefs, 30 minutes left. 30 minutes till it's carnival time. 736 00:36:15,480 --> 00:36:18,415 Don't want to rush. I need to get straight onto gluing stuff. 737 00:36:18,440 --> 00:36:22,015 With most of the teams' basic structures in place, 738 00:36:22,040 --> 00:36:24,375 the chefs can focus on the finer details 739 00:36:24,400 --> 00:36:27,215 that will bring their carnival showpieces to life. 740 00:36:27,240 --> 00:36:29,215 Let's not rush this. 741 00:36:29,240 --> 00:36:32,495 Oops. There we go, first one. BLEEP. Oh. 742 00:36:33,560 --> 00:36:35,295 Oppa. 743 00:36:35,320 --> 00:36:38,095 Oh. I need you to freeze-spray these, Jason, I can't hold it. 744 00:36:38,120 --> 00:36:41,775 The more we touch it, the more it's kind of falling off. 745 00:36:41,800 --> 00:36:43,535 Don't stick to lsomalt very well. 746 00:36:43,560 --> 00:36:46,295 This is just chaos. Looking good so far. 747 00:36:46,320 --> 00:36:48,615 That needs resticking. Keep it a bit neater. 748 00:36:48,640 --> 00:36:50,055 This...this is terrifying. 749 00:36:50,080 --> 00:36:53,255 15 minutes until carnival time, chefs. 750 00:36:53,280 --> 00:36:55,895 Now back to the desserts again. Desserts. 751 00:36:55,920 --> 00:36:58,215 just get the last couple of details. 752 00:36:58,240 --> 00:37:00,775 Going to add some texture onto the side of that with the wire brush. 753 00:37:00,800 --> 00:37:03,695 About to finish my mango. It's about right, don't go any more. 754 00:37:03,720 --> 00:37:05,375 It's on the edge of too much. 755 00:37:05,400 --> 00:37:07,135 We're going to move the thing over now. 756 00:37:07,160 --> 00:37:09,135 This is the bit we've not been waiting for. 757 00:37:09,160 --> 00:37:11,055 just breathe. 758 00:37:11,080 --> 00:37:13,455 After three. I've got it. Let go. 759 00:37:15,600 --> 00:37:18,375 Go slowly, slowly. Don't pull. Yeah. 760 00:37:20,840 --> 00:37:23,255 OK, I've got it, it's on. 761 00:37:23,280 --> 00:37:26,215 Jason, get the desserts on. Coming in with the gateaux. 762 00:37:26,240 --> 00:37:28,095 To me, to you. 763 00:37:29,960 --> 00:37:32,215 It's seizing up a bit. 764 00:37:33,560 --> 00:37:36,815 20... 21, 22, 23, 24. 765 00:37:36,840 --> 00:37:39,455 I think one more. just need one more. 766 00:37:39,480 --> 00:37:40,815 Oppa. 767 00:37:40,840 --> 00:37:43,095 Chefs, you have one minute to go. 768 00:37:43,120 --> 00:37:44,735 BLEEP 769 00:37:44,760 --> 00:37:46,215 Come on, let's finish. 770 00:37:46,240 --> 00:37:48,695 Push, push, push, push, push. 771 00:37:50,760 --> 00:37:53,695 We didn't put the lsomalt gems on, did we? Can we do it now quickly? 772 00:37:53,720 --> 00:37:55,415 Masks for the judges. Want them to feel like 773 00:37:55,440 --> 00:37:57,255 they're at an old-school masquerade. 774 00:37:57,280 --> 00:37:59,695 just make it look pretty. 775 00:37:59,720 --> 00:38:01,975 I'm terrified now. 776 00:38:02,000 --> 00:38:04,455 Ooh. Re-glue that! Quick! 777 00:38:04,480 --> 00:38:06,775 Think they might fall off? 778 00:38:06,800 --> 00:38:09,775 My heart is pumping so fast for that. 779 00:38:09,800 --> 00:38:13,055 Chefs, your time is up. 780 00:38:13,080 --> 00:38:16,135 Please step away from your carnival showpieces. 781 00:38:16,160 --> 00:38:18,455 MUSIC: Habanera by Bizet 782 00:38:18,480 --> 00:38:20,375 Well done, chef. Well clone. 783 00:38:20,400 --> 00:38:22,695 I'm terrified, man. 784 00:38:22,720 --> 00:38:25,575 I can't believe we finish in time! 785 00:38:25,600 --> 00:38:27,815 Ours looks colourful as well. 786 00:38:35,320 --> 00:38:36,815 CARNIVAL DRUMMING 787 00:38:42,560 --> 00:38:47,655 Five carnival showpieces from around the world in just five hours. 788 00:38:47,680 --> 00:38:50,415 Nathan and Andrew from Crossbasket Castle, come on up. 789 00:38:56,440 --> 00:38:58,815 Chefs, very colourful. Well clone. 790 00:38:58,840 --> 00:39:00,775 When I see the movement, I can see myself 791 00:39:00,800 --> 00:39:02,735 swaying around in my dress. 792 00:39:02,760 --> 00:39:05,255 Ancl you make the feather, the technique you use is nice. 793 00:39:05,280 --> 00:39:07,215 You used a brush, you pipe it. 794 00:39:07,240 --> 00:39:10,375 I see a colourful tree which I was a bit fearful of. 795 00:39:10,400 --> 00:39:14,375 Everything is out of proportion. OK, we've got dessert also to enjoy. 796 00:39:14,400 --> 00:39:16,935 Chef, in term of skills, it's the bare minimum. 797 00:39:16,960 --> 00:39:19,975 Dipping it in the glaze is quite simple to do it. 798 00:39:20,000 --> 00:39:21,895 OK. So we have a chocolate clip 799 00:39:21,920 --> 00:39:24,535 which has freeze-dried passion fruit and hazelnut nibs, 800 00:39:24,560 --> 00:39:27,375 crunchy fueilletine base with toasted coconut mousse, 801 00:39:27,400 --> 00:39:32,095 beurre-noisette sponge and then a mango and passion-fruit centre. 802 00:39:32,120 --> 00:39:34,455 So what I feel is the nuts in the feuilletine, 803 00:39:34,480 --> 00:39:37,975 I feel mango, passion fruit and coconut. It's a nice dessert to eat, 804 00:39:38,000 --> 00:39:40,935 but it doesn't transform the world of pastry. 805 00:39:40,960 --> 00:39:43,775 The sponge itself, I felt that it's a little bit too thick. 806 00:39:43,800 --> 00:39:46,295 However, what I really like is to bite in the chocolate, 807 00:39:46,320 --> 00:39:48,175 the crunch is quite intriguing. 808 00:39:48,200 --> 00:39:50,495 Thank you very much, chefs. We'll see you later. 809 00:39:50,520 --> 00:39:52,775 Thank you. 810 00:39:52,800 --> 00:39:55,015 I'll take that. 811 00:40:02,560 --> 00:40:05,735 Really like the headpiece. You cut it with your free hand. 812 00:40:05,760 --> 00:40:08,895 The Filipino carnival colours are definitely there. 813 00:40:08,920 --> 00:40:10,695 OK, let's talk about dessert. 814 00:40:10,720 --> 00:40:13,335 You bring the bamboo from the top to the bottom, 815 00:40:13,360 --> 00:40:16,175 which link beautifully. It's very, very brave of you 816 00:40:16,200 --> 00:40:18,495 to do it individually and cut. 817 00:40:18,520 --> 00:40:20,855 So we've got banana and macadamia-nut sponge, 818 00:40:20,880 --> 00:40:24,055 pabana mousse, passion-fruit curd and a lychee cream. 819 00:40:24,080 --> 00:40:26,535 The nuts gives a very nice crunch to your dessert. 820 00:40:26,560 --> 00:40:30,935 Sweetness very well balanced and the flavour profile, well, I like it. 821 00:40:30,960 --> 00:40:33,695 It's not groundbreaking, but you connect it very well 822 00:40:33,720 --> 00:40:36,215 with the theme of your showpiece, so well done. Thank you, chef. 823 00:40:39,560 --> 00:40:41,775 Well clone, chef. 824 00:40:48,760 --> 00:40:52,575 This showpiece is not tall and this is one of the requirements. 825 00:40:52,600 --> 00:40:55,455 Visually, it's colourful. Does it shout carnival? 826 00:40:55,480 --> 00:40:58,215 Not enough. OK? Dessert. 827 00:40:58,240 --> 00:41:00,575 It's a quite a simple technique that you do. 828 00:41:00,600 --> 00:41:03,255 You clip it in the glaze and then you give it a brush and that's it. 829 00:41:03,280 --> 00:41:05,095 On the bottom, we have a coconut sable 830 00:41:05,120 --> 00:41:07,095 and on top we have a coconut whipped ganache, 831 00:41:07,120 --> 00:41:09,855 pineapple and lime con fit insert with a rum sponge. 832 00:41:09,880 --> 00:41:12,215 Your mousse is just melt on my palate 833 00:41:12,240 --> 00:41:15,495 and it blends together with the rum-pineapple sponge. 834 00:41:15,520 --> 00:41:17,415 That stodgy little bit of sponge at the bottom, 835 00:41:17,440 --> 00:41:19,975 that should not work. But it does. 836 00:41:20,000 --> 00:41:22,895 It's like a clafoutis kind of texture almost. 837 00:41:22,920 --> 00:41:25,775 I think the rum is fairly strong in there. Oh, I like it. 838 00:41:25,800 --> 00:41:28,055 That's good. Yeah. All in all, 839 00:41:28,080 --> 00:41:30,375 it has been executed beautifully. 840 00:41:30,400 --> 00:41:32,135 Thank you. Thank you, chefs. Thank you. 841 00:41:45,640 --> 00:41:48,655 Well, we know we are in carnival. It's very beautiful and elegant. 842 00:41:48,680 --> 00:41:52,735 What I really like is the masks that you actually put in some pattern 843 00:41:52,760 --> 00:41:56,375 and I also quite like the headpiece with the different colour tone. 844 00:41:56,400 --> 00:41:58,735 You've got good elements, but everything is flat. 845 00:41:58,760 --> 00:42:01,895 Give a little bit of 3D. Give a little bit of movement, 846 00:42:01,920 --> 00:42:04,535 it would make the whole world of a difference. Dessert. 847 00:42:04,560 --> 00:42:07,175 I really like the little masks that you put on. 848 00:42:07,200 --> 00:42:10,055 So we have a grains of paradise sable Breton 849 00:42:10,080 --> 00:42:13,055 as the mask on top, a coconut mousse, sudachi jelly, 850 00:42:13,080 --> 00:42:16,295 mango compote, a citrus sponge and white-chocolate feuilletine base. 851 00:42:16,320 --> 00:42:18,615 It's super, super refreshing. 852 00:42:18,640 --> 00:42:21,615 The way you actually roll out the feuilletine on the bottom 853 00:42:21,640 --> 00:42:24,735 plus the sponge is skilfully clone because it's very thin. 854 00:42:24,760 --> 00:42:27,735 Plus the jelly. Everything fit together beautifully. 855 00:42:27,760 --> 00:42:30,375 It's a lovely dessert, well done. Very fresh, clean, love it. 856 00:42:30,400 --> 00:42:31,975 Thank you very much. 857 00:42:45,080 --> 00:42:47,055 join in the party to Venice. 858 00:42:48,520 --> 00:42:50,255 Ah, yes. 859 00:42:50,280 --> 00:42:52,615 You've got a showpiece which has got height, 860 00:42:52,640 --> 00:42:54,535 colour and techniques, 861 00:42:54,560 --> 00:42:57,175 but it's lacking a little bit of character. 862 00:42:57,200 --> 00:43:00,855 If you could have add in a little bit more colours 863 00:43:00,880 --> 00:43:03,495 and bring it alive. I first feel when I look at this mask 864 00:43:03,520 --> 00:43:05,815 is that I felt that I'm going for a gala dinner. 865 00:43:05,840 --> 00:43:08,415 OK. We've got dessert also to enjoy. 866 00:43:08,440 --> 00:43:11,735 Simple, elegant presentation. It's clean. 867 00:43:11,760 --> 00:43:14,535 So you have a lime sable at the bottom, almond sponge, 868 00:43:14,560 --> 00:43:17,135 mango-passion-fruit insert which also has a crispy in it as well. 869 00:43:17,160 --> 00:43:19,495 Coconut whipped ganache and then you've got a mango, lime 870 00:43:19,520 --> 00:43:21,855 and passion-fruit compote on top. I love lime. 871 00:43:21,880 --> 00:43:25,335 So it works for me. It's borderline a little bit too acidic. 872 00:43:25,360 --> 00:43:28,415 Mm-hm. But the sweetness is very well controlled. 873 00:43:28,440 --> 00:43:31,455 It's a fairly fresh dessert, but I've had it before. 874 00:43:31,480 --> 00:43:33,495 I wanted something a bit original today. 875 00:43:33,520 --> 00:43:35,495 All flavour profile work together very well. 876 00:43:35,520 --> 00:43:40,215 What I'm really disappointed with is I can't taste the mousse. 877 00:43:40,240 --> 00:43:43,375 It is not balanced well. Thank you. Thank you, chefs. 878 00:43:51,280 --> 00:43:53,895 Based on how they performed over both challenges, 879 00:43:53,920 --> 00:43:56,415 Benoit and Cherish will now rank the teams 880 00:43:56,440 --> 00:43:59,775 and the team in last place will leave the competition. 881 00:43:59,800 --> 00:44:02,135 It does take us to the world of carnival. 882 00:44:02,160 --> 00:44:05,655 The dessert, I liked it to a degree. I think it's part of the showpiece. 883 00:44:05,680 --> 00:44:08,055 There's some good and there's some bad. 884 00:44:08,080 --> 00:44:11,815 Do you feel you're at a carnival? No, I feel I'm in a gala dinner. 885 00:44:11,840 --> 00:44:13,375 We could've put more theme in it. 886 00:44:13,400 --> 00:44:16,055 It's not a bad dessert, but it's not balanced correctly. 887 00:44:16,080 --> 00:44:18,695 Dial back the fruit, dial back the acidity and if they give us 888 00:44:18,720 --> 00:44:21,415 a shot next week, then we just knock their bloody socks off. 889 00:44:21,440 --> 00:44:23,775 They know what it takes to do a nice dessert. 890 00:44:23,800 --> 00:44:26,295 They need to work on their showpiece a little bit. 891 00:44:26,320 --> 00:44:29,375 We haven't really been doing showpieces for a very long time, 892 00:44:29,400 --> 00:44:31,695 so we're still quite new to it. 893 00:44:31,720 --> 00:44:34,695 Does it take us to the world of carnival? No. 894 00:44:34,720 --> 00:44:37,335 It were a bit short because we wanted to get some lsomalt on there. 895 00:44:37,360 --> 00:44:39,655 The dessert, what a surprise. 896 00:44:39,680 --> 00:44:42,415 If only it could look as good as it tasted. Oh, yes. 897 00:44:42,440 --> 00:44:45,295 I think we're fighting for our place in the competition. 898 00:44:45,320 --> 00:44:47,695 I really like the movement of the dress. 899 00:44:47,720 --> 00:44:49,615 What about the dessert? It's actually quite nice. 900 00:44:49,640 --> 00:44:51,455 It wasn't something we haven't had before. 901 00:44:51,480 --> 00:44:54,615 I think it's 50-50 whether we're going to go or stay. 902 00:44:54,640 --> 00:44:57,095 I fear this is going to be a tough call today. 903 00:45:00,600 --> 00:45:03,935 Cherish and Benoit have made their decision. 904 00:45:03,960 --> 00:45:07,375 The judges thought the team in first place won both challenges, 905 00:45:07,400 --> 00:45:09,135 so congratulations, 906 00:45:09,160 --> 00:45:12,375 Ajay and Petra from Adams. You're through to the next round. 907 00:45:12,400 --> 00:45:17,255 Gerol and Michael are in second and in third - Nathan and Andrew. 908 00:45:17,280 --> 00:45:19,135 The judges have made their decision 909 00:45:19,160 --> 00:45:21,975 and it was incredibly, incredibly close, 910 00:45:22,000 --> 00:45:24,815 but the team leaving the competition are... 911 00:45:33,480 --> 00:45:37,095 ...Ashley and Kian. We're so sorry to see you go. 912 00:45:37,120 --> 00:45:39,015 The rest of you, congratulations. 913 00:45:39,040 --> 00:45:40,975 No way. 914 00:45:41,000 --> 00:45:42,575 OTHERS COMMISERATE 915 00:45:44,680 --> 00:45:48,655 Bit gutted. Yeah. I can't believe it. I can't believe it. 916 00:45:48,680 --> 00:45:51,375 I think we've clone a really good job and I think nothing was a disaster. 917 00:45:51,400 --> 00:45:53,055 Yeah. Which is good. 918 00:45:53,080 --> 00:45:55,415 Oh, my God, that was close, wasn't it? 919 00:45:55,440 --> 00:45:57,215 Got through by the skin of our teeth. Ooh. 920 00:45:57,240 --> 00:45:59,055 Literally the skin of my teeth. 921 00:45:59,080 --> 00:46:01,415 That's twice in the bottom, guys, eh? 922 00:46:01,440 --> 00:46:05,375 It was a miracle. I had fully, fully emotionally prepared to go home. 923 00:46:05,400 --> 00:46:08,135 For a second time, well clone. 924 00:46:08,160 --> 00:46:11,895 We're both having a cider after to celebrate! 925 00:46:11,920 --> 00:46:13,575 Whoo! 926 00:46:15,400 --> 00:46:20,095 Next time - Viennoiserie sees the chefs take on savoury pastries... 927 00:46:20,120 --> 00:46:21,895 That sounds banging. 928 00:46:21,920 --> 00:46:25,135 ...and a spectacular choux-pastry-circus showpiece... 929 00:46:25,160 --> 00:46:28,135 Clowns are terrifying. I like them in horror movies. 930 00:46:28,160 --> 00:46:31,095 ...with a place in the final six at stake. 931 00:46:31,120 --> 00:46:32,735 Visually, it's a little bit boring. 932 00:46:32,760 --> 00:46:34,375 Who will tame the judges... 933 00:46:34,400 --> 00:46:38,735 Maybe they bring in a big lion that roar. Rahh! 934 00:46:38,760 --> 00:46:40,455 ...and whose high-flying dreams... 935 00:46:40,480 --> 00:46:43,935 SPLAT "will come crashing down? 936 00:46:43,960 --> 00:46:45,935 MUSIC: In The Hall Of The Mountain King by Edvard Grieg 937 00:46:45,960 --> 00:46:47,935 Subtitles by Red Bee Media