1
00:00:02,120 --> 00:00:03,495
LIAM: Last time on
Bake Off: The Professionals...

2
00:00:03,520 --> 00:00:04,575
Oh BLEEP.

3
00:00:04,600 --> 00:00:07,175
...the chefs delivered
souped-up savoury pastries...

4
00:00:07,200 --> 00:00:09,935
My tongue is actually hip-hopping
at the moment.

5
00:00:09,960 --> 00:00:11,575
...and the circus was in town.

6
00:00:11,600 --> 00:00:13,095
Roll up, roll up!

7
00:00:13,120 --> 00:00:15,455
After a history of under performing...

8
00:00:15,480 --> 00:00:16,935
It's choux time, baby.

9
00:00:16,960 --> 00:00:18,135
..Ben and Jason...

10
00:00:18,160 --> 00:00:19,415
There, stick those there.

11
00:00:19,440 --> 00:00:20,975
...finally delivered the goods.

12
00:00:21,000 --> 00:00:23,735
These set the benchmark.
So, well clone.

13
00:00:23,760 --> 00:00:25,655
Not great, not great at all.

14
00:00:25,680 --> 00:00:27,935
Despite Ajay and Petra's tent
taking a tumble...

15
00:00:28,960 --> 00:00:30,415
This is gonna fall off.

16
00:00:30,440 --> 00:00:33,695
...it was Nathan and Andrew
who took their final bow.

17
00:00:33,720 --> 00:00:36,095
Is it making me think circus?

18
00:00:36,120 --> 00:00:37,735
Not by the slightest.

19
00:00:39,480 --> 00:00:41,815
ELLIE: And now we meet
a new set of teams...

20
00:00:41,840 --> 00:00:43,055
Such a pressure.

21
00:00:43,080 --> 00:00:45,575
...as they attempt to bake
a Benoit favourite...

22
00:00:45,600 --> 00:00:47,055
I can have this all day.

23
00:00:47,080 --> 00:00:48,895
...and aim to baffle the judges...

24
00:00:48,920 --> 00:00:50,535
Are you going to trick us?

25
00:00:50,560 --> 00:00:51,695
Yes.

26
00:00:51,720 --> 00:00:54,335
...with a deceptive
trick-of-the-eye showpiece.

27
00:00:54,360 --> 00:00:55,775
How do you do that?

28
00:00:55,800 --> 00:00:57,575
ELLIE: But who will fall
at the first hurdle?

29
00:00:57,600 --> 00:00:59,855
Ooh. It's falling apart.

30
00:00:59,880 --> 00:01:01,055
Oh!

31
00:01:01,080 --> 00:01:03,375
Who will keep their nerve?
Facing that way.

32
00:01:03,400 --> 00:01:05,655
Ancl who will the judges send home?

33
00:01:05,680 --> 00:01:07,375
Is it classy? Uh-uh.

34
00:01:17,080 --> 00:01:19,095
LIAM: A fresh batch
of professional teams

35
00:01:19,120 --> 00:01:21,655
are about to tackle two brand new
patisserie challenges,

36
00:01:21,680 --> 00:01:25,055
after which, one of them
will have to leave the competition.

37
00:01:25,080 --> 00:01:26,855
Really excited to get going now.

38
00:01:26,880 --> 00:01:28,615
There's been such, like, a build-up

39
00:01:28,640 --> 00:01:31,335
and we're, like, finally
ready to just get started.

40
00:01:31,360 --> 00:01:32,655
So, super excited.

41
00:01:32,680 --> 00:01:35,375
We're just gonna go in there,
put our pastry caps on and, uh...

42
00:01:35,400 --> 00:01:37,735
Yeah. "hopefully we can
produce to a good standard.

43
00:01:37,760 --> 00:01:40,735
Ready? As can be.
John LAUGHS

44
00:01:40,760 --> 00:01:43,095
LIAM: For their first ever challenge
in the competition,

45
00:01:43,120 --> 00:01:45,895
they have no idea
what they are about to bake.

46
00:01:45,920 --> 00:01:49,455
I don't think anyone enjoys
the element of surprise.

47
00:01:49,480 --> 00:01:51,775
A secret challenge is the one thing

48
00:01:51,800 --> 00:01:54,175
that's kinda
putting us on edge a little bit.

49
00:01:54,200 --> 00:01:57,175
It's just you and your skills
and if you are not good, out.

50
00:02:01,280 --> 00:02:04,455
Good morning, chefs, and welcome
to Bake Off: The Professionals.

51
00:02:04,480 --> 00:02:06,775
And what better way
to celebrate your arrival

52
00:02:06,800 --> 00:02:09,095
by taking on a secret challenge

53
00:02:09,120 --> 00:02:11,895
set by the Batman and Catwoman
of the patisserie world,

54
00:02:11,920 --> 00:02:13,295
Benoit and Cherish.

55
00:02:13,320 --> 00:02:17,015
Catwoman! Oh, I love it,
love it, love it.

56
00:02:18,080 --> 00:02:23,335
Chef, along with the most
basic recipe in front of you,

57
00:02:23,360 --> 00:02:27,295
you have all the necessary
ingredients and equipment

58
00:02:27,320 --> 00:02:31,255
to make 36 identical coffee eclair.

59
00:02:31,280 --> 00:02:36,455
Please do not mess it up, chef,
or I may get my claw out.

60
00:02:36,480 --> 00:02:38,775
Meow.
ELLIE LAUGHS

61
00:02:38,800 --> 00:02:39,935
BENOIT: But that's not all.

62
00:02:39,960 --> 00:02:42,975
You must also make
a chocolate amenity

63
00:02:43,000 --> 00:02:45,295
inspired by this classic dessert.

64
00:02:45,320 --> 00:02:47,655
And whatever design
you're coming up with,

65
00:02:47,680 --> 00:02:50,895
we must clearly see how it
relates to the coffee eclair.

66
00:02:50,920 --> 00:02:52,215
Right, we'd better crack on then.

67
00:02:52,240 --> 00:02:53,815
You have two-and-a-half hours

68
00:02:53,840 --> 00:02:56,895
to complete your coffee eclair
secret challenge,

69
00:02:56,920 --> 00:02:59,375
and your time starts now.

70
00:03:00,440 --> 00:03:01,855
They're off.

71
00:03:01,880 --> 00:03:03,095
OK.

72
00:03:03,120 --> 00:03:04,935
HAYLEY: I just wanna
get the eclairs on.

73
00:03:04,960 --> 00:03:07,295
That's the main thing,
just to get them started.

74
00:03:07,320 --> 00:03:11,655
Choux pastry, should be fine,
since I do it almost every clay.

75
00:03:11,680 --> 00:03:13,695
Coffee eclair is your favourite.

76
00:03:13,720 --> 00:03:16,695
I can have five or six in one
sitting, no shadow of a doubt.

77
00:03:16,720 --> 00:03:18,695
Mini guys? Big guys?
Hmm, those kind of guys.

78
00:03:18,720 --> 00:03:19,935
Eight inches? Yeah.

79
00:03:19,960 --> 00:03:22,335
It's coffee eclairs, guys.
Stay on coffee eclairs.

80
00:03:22,360 --> 00:03:24,655
<i>Sorry, OK.
BENCH LAUGHS</i>

81
00:03:24,680 --> 00:03:26,175
Anyway, so let's get started.

82
00:03:26,200 --> 00:03:28,775
We have six new teams
waiting to be crowned

83
00:03:28,800 --> 00:03:31,615
Bake Off: The Professional winner.

84
00:03:31,640 --> 00:03:35,055
They have to make 36 coffee eclair.

85
00:03:35,080 --> 00:03:37,815
One of my favourite things
to eat, actually. Can't beat it.

86
00:03:37,840 --> 00:03:40,175
CHERISH: For this,
the chef need to make for me

87
00:03:40,200 --> 00:03:43,935
a very nice light choux pastry,
a coffee cream,

88
00:03:43,960 --> 00:03:47,455
a coffee gel
and a beautiful shiny glaze.

89
00:03:47,480 --> 00:03:49,815
FAUSTO: What I'm making now
is the choux.

90
00:03:49,840 --> 00:03:52,935
In case this goes wrong,
I have time to make another time.

91
00:03:52,960 --> 00:03:55,295
BENOIT: As this dessert
is a patisserie classic,

92
00:03:55,320 --> 00:03:57,255
I will expect any chef
in this kitchen

93
00:03:57,280 --> 00:04:00,135
to be able to do this
with relative ease.

94
00:04:00,160 --> 00:04:03,895
We failed our first choux pastry
assessment in college.

95
00:04:03,920 --> 00:04:06,575
BENOIT: The key there is make sure
you've got your coffee gel

96
00:04:06,600 --> 00:04:08,895
and your coffee cream
evenly spread out

97
00:04:08,920 --> 00:04:10,335
to enjoy it at every bite.

98
00:04:12,040 --> 00:04:14,655
CHERISH: If they cannot produce
a beautiful coffee eclair,

99
00:04:14,680 --> 00:04:16,135
they should get out of my kitchen.

100
00:04:18,440 --> 00:04:20,335
Morning, chefs.
Good morning. Morning.

101
00:04:20,360 --> 00:04:23,015
Carlos, Spain. Fausto...

102
00:04:23,040 --> 00:04:24,615
Italy. ..|talia forza.

103
00:04:24,640 --> 00:04:26,975
You like the idea of making,
uh, eclairs?

104
00:04:27,000 --> 00:04:28,855
I didn't want choux.
Why not? CHERISH: No?

105
00:04:28,880 --> 00:04:30,735
Not as a first challenge, no.

106
00:04:30,760 --> 00:04:32,655
Have you clone coffee eclairs
before, you guys?

107
00:04:32,680 --> 00:04:35,415
Yeah. We do it almost,
uh, every week.

108
00:04:35,440 --> 00:04:38,215
Why are you scared of doing choux
pastry if you do them every week?

109
00:04:38,240 --> 00:04:42,615
It can change a lot. The oven,
the environment, humidity.

110
00:04:42,640 --> 00:04:44,535
BENOIT LAUGHS
They can collapse.

111
00:04:44,560 --> 00:04:47,695
ELLIE: Fausto and Carlos
know all the pitfalls of the eclair,

112
00:04:47,720 --> 00:04:50,015
because French classics
are their bread and butter

113
00:04:50,040 --> 00:04:51,855
at Real Patisserie in Brighton.

114
00:04:51,880 --> 00:04:53,455
Off duty...

115
00:04:53,480 --> 00:04:55,015
CARLOS: No, please, don't shoot me.

116
00:04:55,040 --> 00:04:57,655
...they make the most of
the seaside entertainment.

117
00:04:57,680 --> 00:04:59,455
ON VIDEO GAME: Game over. Oh.

118
00:04:59,480 --> 00:05:01,055
Tell me about you two, then.

119
00:05:01,080 --> 00:05:03,575
When we work together,
a lot of music in the kitchen.

120
00:05:03,600 --> 00:05:05,135
Oh, what kind of music
are we listening to?

121
00:05:05,160 --> 00:05:06,695
Whitney Houston is the star.

122
00:05:06,720 --> 00:05:09,015
If you could play a Whitney song
right now, what would it be?

123
00:05:09,040 --> 00:05:10,935
# Wanna dance with somebody #

124
00:05:12,000 --> 00:05:14,295
FAUSTO AND ELLIE: # I wanna
feel the heat with some... #.

125
00:05:14,320 --> 00:05:16,095
That's the remix everyone needs.

126
00:05:17,320 --> 00:05:20,375
BHARAT: You need to be quick,
so here I'm creating a choux pastry,

127
00:05:20,400 --> 00:05:22,735
so I've added the flour
to the butter and milk.

128
00:05:22,760 --> 00:05:24,615
LIAM: Bharat knows all about
feeling the heat.

129
00:05:24,640 --> 00:05:27,335
He previously made it to the final
with teammate Darryl,

130
00:05:27,360 --> 00:05:29,935
representing Resorts World
in Birmingham.

131
00:05:29,960 --> 00:05:33,695
BENOIT: You are working here
with flavour I don't like.

132
00:05:34,760 --> 00:05:36,135
But I love.

133
00:05:36,160 --> 00:05:39,295
LOUD CRASH
But catastrophe in the showpiece...

134
00:05:39,320 --> 00:05:42,095
SIGHING
..saw his hopes of a win crumble.

135
00:05:42,120 --> 00:05:44,055
CHERISH SNIFFLES
Sorry.

136
00:05:45,880 --> 00:05:49,255
Now with new teammate john
from Soko Patisserie in Solihull...

137
00:05:49,280 --> 00:05:51,175
There you go. There we go.

138
00:05:51,200 --> 00:05:53,855
...Bharat is hoping to go
one step further and win.

139
00:05:53,880 --> 00:05:55,935
LAUGHTER

140
00:05:55,960 --> 00:05:58,255
Bharat, because you got
the final last time... Yeah.

141
00:05:58,280 --> 00:05:59,495
...anything less than that...

142
00:05:59,520 --> 00:06:00,855
Have to really win it, don't we?

143
00:06:00,880 --> 00:06:02,415
You said it. I didn't. Yeah, I know.

144
00:06:02,440 --> 00:06:04,295
But you've got an amazing
partner here, so... Yeah, absolutely.

145
00:06:04,320 --> 00:06:06,335
I've got john.
One more step, champions?

146
00:06:06,360 --> 00:06:08,695
Hopefully. Hope so. Early doors,
early doors, early doors.

147
00:06:08,720 --> 00:06:10,255
Take care, chefs.
Thank you. Nice one.

148
00:06:10,280 --> 00:06:13,015
I'm gonna pipe the choux dough.

149
00:06:13,040 --> 00:06:15,615
ELLIE: The judges are expecting
36 identical

150
00:06:15,640 --> 00:06:18,215
and perfectly-piped coffee eclairs.

151
00:06:18,240 --> 00:06:19,975
Need a hand, give me a shout.

152
00:06:20,000 --> 00:06:23,135
OK, coffee eclair.
Have we done them before?

153
00:06:23,160 --> 00:06:24,455
I've made eclairs before.

154
00:06:24,480 --> 00:06:26,015
So make hundred and thousand,

155
00:06:26,040 --> 00:06:27,855
you close your eyes,
you can make it? Yeah.

156
00:06:27,880 --> 00:06:30,815
What about the recipe?
ls there any concern you have?

157
00:06:30,840 --> 00:06:33,695
The concern,
just our time management, really.

158
00:06:33,720 --> 00:06:36,135
ELLIE: Cake Ninja,
aka Kate and Hayley,

159
00:06:36,160 --> 00:06:39,175
are self-taught pastry chefs
based in Southport,

160
00:06:39,200 --> 00:06:41,935
who met two-and-a-half years ago
through TikTok.

161
00:06:41,960 --> 00:06:44,295
I mean, I'm sure they can be
a bit more professional.

162
00:06:44,320 --> 00:06:46,575
What they sometimes lack
in experience...

163
00:06:47,600 --> 00:06:49,975
...they make up for
in fighting spirit.

164
00:06:50,000 --> 00:06:52,935
Cake Ninja, I love your name.
Tell me about that, then?

165
00:06:52,960 --> 00:06:56,055
I do martial arts. I'm actually
a black belt in karate.

166
00:06:56,080 --> 00:06:58,455
Oh. So...
ELLIE EXHALES AND GRUNTS

167
00:06:58,480 --> 00:06:59,615
Er, that's totally, you know...

168
00:06:59,640 --> 00:07:01,615
You nailed it there.
KATE LAUGHS

169
00:07:01,640 --> 00:07:03,095
Right, OK, when you're not busy,

170
00:07:03,120 --> 00:07:04,935
teach me how to put Liam
in a headlock.

171
00:07:04,960 --> 00:07:08,295
You've gotta stay in just for that.
OK, that's a good motivation.

172
00:07:08,320 --> 00:07:09,775
BHARAT: They need to be baked.

173
00:07:09,800 --> 00:07:11,455
FAUSTO: Never worked with this oven,

174
00:07:11,480 --> 00:07:15,015
so it's gonna be 50 minutes,
200 degrees

175
00:07:15,040 --> 00:07:18,335
until I see the colour
if I like or not.

176
00:07:18,360 --> 00:07:19,775
ELLIE: If the ovens are too hot,

177
00:07:19,800 --> 00:07:22,095
the teams' choux will be
overcooked on the outside

178
00:07:22,120 --> 00:07:23,735
but raw on the inside.

179
00:07:25,080 --> 00:07:26,655
I'm gonna do 180... Yeah.

180
00:07:26,680 --> 00:07:29,935
...and then at the end I'm gonna
open the damper to dry it out.

181
00:07:29,960 --> 00:07:31,655
Yeah. I think
that's just the safest way.

182
00:07:31,680 --> 00:07:33,935
Emese and Abi. Hello.

183
00:07:33,960 --> 00:07:35,375
Welcome to the kitchen.

184
00:07:35,400 --> 00:07:36,975
You've got some stuff going on,
I see.

185
00:07:37,000 --> 00:07:38,735
Yeah, we're a team of three,
actually.

186
00:07:38,760 --> 00:07:40,575
How preggo are you? I'm 30 weeks.

187
00:07:40,600 --> 00:07:42,535
Have you had any, like,
food aversions?

188
00:07:42,560 --> 00:07:44,895
It's just at the beginning,
like smells.

189
00:07:44,920 --> 00:07:46,135
How did you deal with that
in the kitchen?

190
00:07:46,160 --> 00:07:48,455
just have to run outside.
SHE LAUGHS

191
00:07:48,480 --> 00:07:50,535
Emese and Abi met eight years ago

192
00:07:50,560 --> 00:07:53,815
creating fine patisserie
at The Pig at Combe...

193
00:07:53,840 --> 00:07:55,095
Great.

194
00:07:55,120 --> 00:07:59,055
...where, thankfully, Abi's aversion
to particular odours has passed.

195
00:07:59,080 --> 00:08:01,015
Oh, this smells so nice.

196
00:08:01,040 --> 00:08:02,855
OK, I'm gonna do 16 minutes.

197
00:08:02,880 --> 00:08:06,335
But maybe gonna do
a bit longer just to crisp it up.

198
00:08:06,360 --> 00:08:08,135
Cherish is here.

199
00:08:12,640 --> 00:08:14,935
Chefs, half your time has gone.

200
00:08:14,960 --> 00:08:17,295
If you're not working quickly
enough, maybe have a coffee.

201
00:08:17,320 --> 00:08:19,615
Or an eclair.
Ooh, that is a good idea.

202
00:08:19,640 --> 00:08:20,935
Yeah, just have an eclair.

203
00:08:20,960 --> 00:08:23,295
Actually, I'm gonna go
and do that right now.

204
00:08:23,320 --> 00:08:25,935
Need to decide on what to do
for the amenity now.

205
00:08:25,960 --> 00:08:27,975
I think you should go coffee cup,
huh?

206
00:08:28,000 --> 00:08:32,335
LIAM: If creating 36 identical coffee
eclairs wasn't challenging enough...

207
00:08:32,360 --> 00:08:35,055
We're gonna make a mini coffee bag.

208
00:08:35,080 --> 00:08:38,575
...the teams must also construct their
coffee-themed chocolate amenities.

209
00:08:38,600 --> 00:08:40,055
Shaky hands.

210
00:08:40,080 --> 00:08:42,895
Chocolate amenity
is like a miniature showpiece

211
00:08:42,920 --> 00:08:45,175
which has a special little meaning.

212
00:08:45,200 --> 00:08:47,855
I made this kind of mocha shape.

213
00:08:47,880 --> 00:08:50,615
What I would make
is a very nice coffee cup

214
00:08:50,640 --> 00:08:52,935
that dance and swirl around.

215
00:08:52,960 --> 00:08:56,095
I even would chip the cup,
just to make it look real.

216
00:08:56,120 --> 00:08:59,295
So we're doing a little chocolate
cup and a chocolate spoon.

217
00:08:59,320 --> 00:09:01,935
It doesn't have to be complex,
it doesn't have to be complicated,

218
00:09:01,960 --> 00:09:03,535
but it needs to be very visual.

219
00:09:05,400 --> 00:09:06,895
Morning, chefs. Morning, chefs.
Morning, morning.

220
00:09:06,920 --> 00:09:10,415
So, amenities.
Take us through your design.

221
00:09:10,440 --> 00:09:12,135
I wanna make sure that
it looks like a coffee cup.

222
00:09:12,160 --> 00:09:14,495
It needs to look like you're
having a cappuccino, basically.

223
00:09:14,520 --> 00:09:15,975
That's the idea.
Ancl we drink to that.

224
00:09:17,120 --> 00:09:19,575
LIAM: Tj and Narayan met
at the lnterContinental

225
00:09:19,600 --> 00:09:21,495
at the O2 in Greenwich.

226
00:09:21,520 --> 00:09:23,935
How's it going? It's good.

227
00:09:23,960 --> 00:09:25,735
And they have a
hard-earned reputation

228
00:09:25,760 --> 00:09:28,015
for beautifully-finished desserts.

229
00:09:28,040 --> 00:09:29,095
Done.

230
00:09:29,120 --> 00:09:31,015
When not dreaming up
his next creation...

231
00:09:32,160 --> 00:09:34,375
...Tj indulges his other passion.

232
00:09:36,360 --> 00:09:39,095
You've got a motorbike?
Yeah. I've got a big boy.

233
00:09:39,120 --> 00:09:41,495
Now, I heard you're a bit of
a trainer collector? Yeah.

234
00:09:41,520 --> 00:09:42,695
How many pairs of trainers
do you have?

235
00:09:42,720 --> 00:09:44,175
20-ish. But I don't wear
any of them.

236
00:09:44,200 --> 00:09:46,615
I like to keep them fresh
in a box. I know it's weird.

237
00:09:46,640 --> 00:09:48,455
I saw what you were wearing,
as well, this morning.

238
00:09:48,480 --> 00:09:50,975
Oh, you saw my Air Nike 5s?
Yeah, the white ones, yeah.

239
00:09:51,000 --> 00:09:53,415
Oh, you saw them!
With your matching beanie hat.

240
00:09:53,440 --> 00:09:54,895
I like drip.

241
00:09:54,920 --> 00:09:57,175
I appreciate this so much.

242
00:09:57,200 --> 00:09:58,735
Oh, my handle's too big.

243
00:09:58,760 --> 00:10:01,095
Looks like a little octopus
clinging on to the cup.

244
00:10:01,120 --> 00:10:02,975
Morning, chefs.
Good morning. Morning.

245
00:10:03,000 --> 00:10:04,295
Neil and Nicole.

246
00:10:04,320 --> 00:10:07,135
The amenities which will celebrate
the coffee eclair,

247
00:10:07,160 --> 00:10:10,615
what are we doing here?
We are making a little coffee cup.

248
00:10:10,640 --> 00:10:13,615
Many teams today
are doing cup amenities. Yeah.

249
00:10:13,640 --> 00:10:15,615
So, what will make yours stand out?

250
00:10:15,640 --> 00:10:16,735
Dunno.

251
00:10:16,760 --> 00:10:19,015
You don't know? We'll soon find out.
NICOLE LAUGHS

252
00:10:20,320 --> 00:10:23,575
ELLIE: Neil and Nicole met
at Balbirnie House in Fife.

253
00:10:23,600 --> 00:10:24,815
Beautiful.

254
00:10:24,840 --> 00:10:27,455
Not only are they
a formidable duo in the kitchen...

255
00:10:27,480 --> 00:10:28,535
Are you gonna go first?

256
00:10:28,560 --> 00:10:30,815
...they even team up
on family clays out.

257
00:10:32,120 --> 00:10:33,855
Oh, that's cheating, Neil.
That's shocking.

258
00:10:33,880 --> 00:10:35,535
Oh, dinnae call it that!
I can't believe you did that.

259
00:10:36,600 --> 00:10:38,655
TIMER BEEPS

260
00:10:38,680 --> 00:10:41,135
ELLIE: The teams are looking
for golden choux...

261
00:10:41,160 --> 00:10:43,695
Behind you.
..with the perfect puff.

262
00:10:43,720 --> 00:10:46,055
Tj: They look nice.
I think we're OK, bro.

263
00:10:46,080 --> 00:10:47,655
I'm pretty happy with
the bake on the eclairs.

264
00:10:47,680 --> 00:10:48,975
They've risen evenly.

265
00:10:49,000 --> 00:10:50,695
ELLIE: If the choux
hasn't risen enough...

266
00:10:50,720 --> 00:10:55,095
They are a little bit flat,
but I'm hoping they're gonna be OK.

267
00:10:55,120 --> 00:10:58,375
...the chefs won't be able to pipe
their filling into the eclair.

268
00:10:58,400 --> 00:11:00,735
FAUSTO: What do you think?
CARLOS: Ah, BLEEP.

269
00:11:00,760 --> 00:11:03,735
Temperature was too high
so shall we make again, eh?

270
00:11:03,760 --> 00:11:05,695
Personally,
I don't like how it looks,

271
00:11:05,720 --> 00:11:08,815
so I have to redo the choux
and re-pipe it,

272
00:11:08,840 --> 00:11:11,495
and I might have to be
really, really quick on that.

273
00:11:11,520 --> 00:11:14,375
LIAM: While Fausto and Carlos
remake their choux...

274
00:11:14,400 --> 00:11:16,015
BLEEP. Milk is going.

275
00:11:16,040 --> 00:11:18,335
...the other teams move on
to their fillings.

276
00:11:18,360 --> 00:11:19,615
Disaster.

277
00:11:19,640 --> 00:11:21,575
Creating the perfect
coffee cream filling

278
00:11:21,600 --> 00:11:23,935
is key for the perfect eclair.

279
00:11:23,960 --> 00:11:26,295
It's something that everyone
can get wrong.

280
00:11:26,320 --> 00:11:29,615
Too thick and they won't be able
to pipe it into their choux.

281
00:11:29,640 --> 00:11:32,415
You don't wanna put too much butter
in, little bits at a time.

282
00:11:32,440 --> 00:11:36,135
Too thin, and it will soak the
pastry, leading to soggy eclairs.

283
00:11:36,160 --> 00:11:38,655
Right now it's got that silky
texture that I was looking for.

284
00:11:38,680 --> 00:11:39,735
It's looking good.

285
00:11:39,760 --> 00:11:42,095
This is our second attempt
so hopefully this,

286
00:11:42,120 --> 00:11:44,495
this will come out a little bit
better than the first one.

287
00:11:44,520 --> 00:11:46,295
I'm gonna try my best with this.

288
00:11:46,320 --> 00:11:47,895
BHARAT: Uh, what did you set
the blast chiller to, john?

289
00:11:47,920 --> 00:11:49,815
JOHN: Maximum freeze. Thanks.

290
00:11:50,920 --> 00:11:52,295
So the choux are in the oven.

291
00:11:52,320 --> 00:11:54,055
I think we will have
things to serve,

292
00:11:54,080 --> 00:11:56,415
but I'm not sure how it's gonna
play out at the end.

293
00:11:56,440 --> 00:11:58,775
We will have to assemble
with what we have.

294
00:11:58,800 --> 00:12:00,775
I'm gonna start assembling
the eclairs.

295
00:12:00,800 --> 00:12:03,095
NICOLE: They are a little bit flat.

296
00:12:03,120 --> 00:12:07,775
I'm hoping once they're filled
they'll, uh, rise to the occasion.

297
00:12:07,800 --> 00:12:09,775
Chefs, you have 30 minutes left.

298
00:12:09,800 --> 00:12:10,935
Go for it, go for it.

299
00:12:10,960 --> 00:12:13,295
Pipe like you've never
piped before.

300
00:12:13,320 --> 00:12:17,095
The judges are expecting
36 perfectly-filled eclairs...

301
00:12:17,120 --> 00:12:18,815
They all look good.
We're in the zone.

302
00:12:18,840 --> 00:12:21,215
HAYLEY: These eclairs look like
they've been on holiday, I think.

303
00:12:21,240 --> 00:12:22,655
Slightly over baked.

304
00:12:22,680 --> 00:12:26,255
ELLIE: "precisely filled with even
amounts of coffee gel and cream.

305
00:12:26,280 --> 00:12:28,615
Now I'm thinking maybe
I made them too big,

306
00:12:28,640 --> 00:12:30,415
because I don't know if
I'm gonna have enough filling.

307
00:12:30,440 --> 00:12:32,295
We'll see.

308
00:12:32,320 --> 00:12:33,895
They're, like, so phallic.

309
00:12:33,920 --> 00:12:35,695
Like, they're absolutely awful.

310
00:12:35,720 --> 00:12:36,775
How we getting on?

311
00:12:37,840 --> 00:12:39,495
QUIETLY: They look like penises.

312
00:12:41,320 --> 00:12:43,775
Uhh... I've never seen
any that look like that.

313
00:12:45,000 --> 00:12:46,575
ELLIE: And Nicole
isn't the only one...

314
00:12:46,600 --> 00:12:47,695
CARLOS: Ah, BLEEP.

315
00:12:47,720 --> 00:12:49,255
...not feeling cock-of-the-walk.

316
00:12:49,280 --> 00:12:51,095
They are not ready. You think?

317
00:12:51,120 --> 00:12:52,575
No, no, they are not ready,
I'm telling you.

318
00:12:52,600 --> 00:12:54,255
But we need to fill them, you know.

319
00:12:55,480 --> 00:12:58,735
I'm worried that they are
gonna be a bit raw inside

320
00:12:58,760 --> 00:13:01,135
but the time is not enough now,

321
00:13:01,160 --> 00:13:04,295
so we are gonna fill them
with the cream and decorate.

322
00:13:05,440 --> 00:13:07,335
NICOLE: Right,
I am so unhappy with these.

323
00:13:07,360 --> 00:13:09,895
It's just burst out the top.
Cut them.

324
00:13:09,920 --> 00:13:11,775
My creme pat
is still a little bit too hot,

325
00:13:11,800 --> 00:13:14,095
so I'm gonna get Nicole
to open 'em up,

326
00:13:14,120 --> 00:13:15,215
glaze the top of them.

327
00:13:15,240 --> 00:13:17,215
Hopefully get this creme pat
chilled back,

328
00:13:17,240 --> 00:13:19,135
and hopefully it works.

329
00:13:19,160 --> 00:13:21,575
Chefs, you have 15 minutes to go.

330
00:13:21,600 --> 00:13:23,975
It's gonna be a speedy 15 minutes.
SHE LAUGHS

331
00:13:24,000 --> 00:13:25,375
We need to pipe this,
yeah, outside?

332
00:13:25,400 --> 00:13:26,855
So that's the gel, right?

333
00:13:28,000 --> 00:13:29,775
Tj: It's almost there
for the amenity.

334
00:13:29,800 --> 00:13:31,295
Hopefully put some sort of
design on top,

335
00:13:31,320 --> 00:13:32,815
like you have on a cappuccino.

336
00:13:32,840 --> 00:13:36,655
Our amenity is not coloured.
It looks like my daughter made it.

337
00:13:36,680 --> 00:13:39,335
CARLOS: Don't fill them up too much.
That's the only cream we have.

338
00:13:39,360 --> 00:13:41,695
We got any more gel? We run out?

339
00:13:41,720 --> 00:13:43,135
Oh my actual god.

340
00:13:46,160 --> 00:13:47,375
Ooh.

341
00:13:48,720 --> 00:13:49,735
Right.

342
00:13:50,960 --> 00:13:52,215
CARLOS: They look really rough.

343
00:13:52,240 --> 00:13:54,575
FAUSTO: At least
we are serving something.

344
00:13:54,600 --> 00:13:56,135
NEIL:

345
00:13:56,160 --> 00:13:57,575
Every last drop.

346
00:13:57,600 --> 00:13:59,015
I'm improvising.

347
00:13:59,040 --> 00:14:02,455
I'm piping the fondant glaze
into the middle.

348
00:14:02,480 --> 00:14:04,695
Melt the chocolate and do a swirl.

349
00:14:06,240 --> 00:14:09,335
Oh, my god, the fondant has,
uh, melted the decoration.

350
00:14:09,360 --> 00:14:11,615
BHARAT: just be very gentle.
We don't wanna drop any, yeah?

351
00:14:12,440 --> 00:14:14,695
HAYLEY: just any kind of drizzle
would be perfect.

352
00:14:15,480 --> 00:14:16,615
NICOLE: They're so ugly.

353
00:14:16,640 --> 00:14:19,695
I knew I'd eat my words if I went,
"We do choux all the time."

354
00:14:19,720 --> 00:14:21,255
Chefs, you have one minute left.

355
00:14:21,280 --> 00:14:22,335
Go, we've got one minute.

356
00:14:24,040 --> 00:14:25,215
EMESE: I just hope they taste good.

357
00:14:26,520 --> 00:14:28,855
HAYLEY: These are
far from identical.

358
00:14:28,880 --> 00:14:30,095
FAUSTO: It is what it is, isn't it?

359
00:14:30,120 --> 00:14:32,535
NICOLE: God, it's hard to tell
which ones have the creme pat now.

360
00:14:32,560 --> 00:14:34,535
This is gonna be like
a Russian roulette.

361
00:14:34,560 --> 00:14:35,695
BHARAT: How much eclairs do we need?

362
00:14:35,720 --> 00:14:37,015
JOHN: 36.

363
00:14:37,040 --> 00:14:38,215
ABI: Can you count them, please?

364
00:14:39,320 --> 00:14:40,815
HAYLEY: We haven't clone
the whole amount.

365
00:14:42,000 --> 00:14:43,135
18. How many you got?

366
00:14:43,160 --> 00:14:44,215
18. Perfect.

367
00:14:45,520 --> 00:14:50,015
Chefs, your time is up. Please
step away from your coffee eclairs.

368
00:14:51,280 --> 00:14:53,615
Good job. Very good job.

369
00:14:53,640 --> 00:14:55,895
FAUSTO:

370
00:14:55,920 --> 00:14:57,175
CARLOS:

371
00:14:57,200 --> 00:14:58,535
Yeah, really disappointed.

372
00:14:58,560 --> 00:14:59,615
How many did we do?

373
00:14:59,640 --> 00:15:02,135
KATE:

374
00:15:02,160 --> 00:15:03,735
I don't wanna look at them.

375
00:15:03,760 --> 00:15:04,975
No, me neither.

376
00:15:06,080 --> 00:15:07,735
N El I: Absolutely brutal.

377
00:15:14,920 --> 00:15:16,855
My heart is beating.
I know. It's OK.

378
00:15:18,000 --> 00:15:19,095
LIAM: The teams...

379
00:15:20,200 --> 00:15:23,135
...will now face Cherish
and Benoit for the first time.

380
00:15:23,160 --> 00:15:24,415
Tanuj and Narayan

381
00:15:24,440 --> 00:15:27,855
from the lnterContinental London,
the O2, come on up.

382
00:15:38,880 --> 00:15:40,615
Chef, you meet the brief.

383
00:15:40,640 --> 00:15:41,695
QUIETLY: Yes.

384
00:15:41,720 --> 00:15:44,775
For the first glance, I really like
your chocolate decoration.

385
00:15:44,800 --> 00:15:47,295
BENOIT: Though I wish it was
a little bit more neatly glazed,

386
00:15:47,320 --> 00:15:48,975
I like everything to be straight.

387
00:15:49,000 --> 00:15:51,295
Moving on to your coffee cup,

388
00:15:51,320 --> 00:15:53,695
how I wish that you incorporate
something that is

389
00:15:53,720 --> 00:15:55,575
a little bit more flamboyant.

390
00:15:55,600 --> 00:15:58,055
OK, let's see if you've clone
a good job inside the eclair.

391
00:15:59,920 --> 00:16:02,255
The coffee flavour
is really, really nice

392
00:16:02,280 --> 00:16:05,295
but your filling is so soft,
it's very messy to eat.

393
00:16:05,320 --> 00:16:07,335
The choux pastry
is baked beautifully,

394
00:16:07,360 --> 00:16:09,895
but for the borderline liquid
cream you've got inside,

395
00:16:09,920 --> 00:16:11,215
it's therefore under baked.

396
00:16:11,240 --> 00:16:12,415
Thank you. Thank you.

397
00:16:17,680 --> 00:16:20,095
OK, Bharat and John, pretty sharp.

398
00:16:20,120 --> 00:16:22,655
They might be the best-looking
eclair today in this kitchen.

399
00:16:22,680 --> 00:16:25,255
Moving up to your chocolate amenity,

400
00:16:25,280 --> 00:16:28,895
this doesn't really have the impact
that I'm looking for. Yeah.

401
00:16:28,920 --> 00:16:32,015
OK, let's see they taste
equally as good inside.

402
00:16:32,040 --> 00:16:33,135
Let's hope so.

403
00:16:36,120 --> 00:16:38,735
OK, I think you've clone
two holes under your eclair.

404
00:16:38,760 --> 00:16:40,695
You should have gone for three...
Hm.

405
00:16:40,720 --> 00:16:42,695
...to try to get the more
even distribution.

406
00:16:42,720 --> 00:16:45,295
After that, everything else,

407
00:16:45,320 --> 00:16:46,815
I can have this all clay.

408
00:16:46,840 --> 00:16:48,735
Everything works together.

409
00:16:48,760 --> 00:16:50,175
Well clone, guys.
Thank you. Thank you.

410
00:16:50,200 --> 00:16:52,495
The essence of coffee
is really punchy.

411
00:16:52,520 --> 00:16:53,895
The cream is smooth.

412
00:16:53,920 --> 00:16:56,855
This is my cup of coffee.
It's right up my street.

413
00:16:56,880 --> 00:16:58,295
Well done. Thank you. Thank you.

414
00:17:03,680 --> 00:17:07,655
OK, well, the choux pastry
looks like it's been baked evenly.

415
00:17:07,680 --> 00:17:10,135
My biggest issue here
is your fondant glaze on top,

416
00:17:10,160 --> 00:17:12,935
which is very, very scruffy.

417
00:17:12,960 --> 00:17:14,295
The amenity itself...

418
00:17:14,320 --> 00:17:17,775
If I don't know that this is
supposed to be a coffee cup,

419
00:17:17,800 --> 00:17:20,095
well, I don't know what it is,
you know what I mean?

420
00:17:20,120 --> 00:17:21,175
The proof is in the eclair.

421
00:17:21,200 --> 00:17:23,535
Let's see if they taste
a little bit better, perhaps.

422
00:17:23,560 --> 00:17:25,855
BENOIT GASPS
QUIETLY: Oh, god. It's empty.

423
00:17:25,880 --> 00:17:27,775
Yeah, I think they're all the same.

424
00:17:29,800 --> 00:17:31,695
OK, I'm very disappointed.

425
00:17:31,720 --> 00:17:33,575
There is no cream
and, when there is,

426
00:17:33,600 --> 00:17:36,655
the cream is very pale,
has no flavour.

427
00:17:36,680 --> 00:17:39,815
Because there's so much
sugar glaze on the top,

428
00:17:39,840 --> 00:17:42,175
when you eat
it's really, really sweet.

429
00:17:42,200 --> 00:17:44,095
I think on this occasion,
you missed the point.

430
00:17:44,120 --> 00:17:46,375
Better luck tomorrow.
Thank you. Thank you.

431
00:17:52,000 --> 00:17:54,255
OK, chef, you did not meet the brief.

432
00:17:54,280 --> 00:17:56,695
We asked for 36. What happened?

433
00:17:56,720 --> 00:17:58,535
We struggled with the time frame.

434
00:17:58,560 --> 00:18:00,855
The choux pastry looks like
it's the right colour.

435
00:18:00,880 --> 00:18:02,695
Beside that, hm, I'm struggling.

436
00:18:02,720 --> 00:18:05,015
OK, looking at
your chocolate showpiece,

437
00:18:05,040 --> 00:18:06,575
it doesn't look impressive.

438
00:18:06,600 --> 00:18:08,615
All in all, I'm a bit
disappointed there, OK?

439
00:18:08,640 --> 00:18:10,135
But let's hope
they taste beautiful.

440
00:18:11,480 --> 00:18:13,135
OK, it's not been filled up.

441
00:18:13,160 --> 00:18:15,495
So certain part of your eclair
is very sweet,

442
00:18:15,520 --> 00:18:17,495
certain part of your eclair
is not so sweet.

443
00:18:17,520 --> 00:18:19,335
It's very inconsistent.

444
00:18:19,360 --> 00:18:21,135
I would like to say
something positive,

445
00:18:21,160 --> 00:18:22,615
but I really don't like it.

446
00:18:22,640 --> 00:18:25,415
Well, I'm gonna say something
positive. It tastes like coffee.

447
00:18:25,440 --> 00:18:27,975
But that cream, it's split.

448
00:18:28,000 --> 00:18:31,175
It does taste a little bit
like it looks, a bit messy.

449
00:18:31,200 --> 00:18:32,775
Thank you very much. Thank you.
We'll see you a bit later.

450
00:18:37,720 --> 00:18:40,015
How many batches of eclair
have you clone? Twice.

451
00:18:40,040 --> 00:18:41,415
You've clone it twice? Yes.

452
00:18:41,440 --> 00:18:43,775
Ancl how many eclairs
do we have? 33.

453
00:18:43,800 --> 00:18:45,815
BENOIT LAUGHS
How did you manage that?

454
00:18:45,840 --> 00:18:48,135
I think I piped them
a little bit too thick.

455
00:18:48,160 --> 00:18:50,815
I have to ask, is it classy? Uh-uh.

456
00:18:50,840 --> 00:18:53,255
Is it identical? Uh-uh.

457
00:18:53,280 --> 00:18:55,575
The amenity,
it's a bit two-dimensional

458
00:18:55,600 --> 00:18:56,655
but it's very visual.

459
00:18:56,680 --> 00:18:59,095
OK, eating the eclair. Mm.

460
00:19:01,400 --> 00:19:03,815
So we'll start with the positive.
It tastes of coffee.

461
00:19:03,840 --> 00:19:06,135
You have got the beautiful sweetness

462
00:19:06,160 --> 00:19:09,455
combined with the coffee-ness
of an eclair which I love so much.

463
00:19:09,480 --> 00:19:10,815
Then the problem starts.

464
00:19:10,840 --> 00:19:13,535
The cream is split.
It looks scruffy,

465
00:19:13,560 --> 00:19:16,295
and the cream inside make it
unfortunately taste the same.

466
00:19:16,320 --> 00:19:21,095
It's just not enjoyable eating it,
so I would not have more.

467
00:19:21,120 --> 00:19:22,935
A tough clay in the kitchen,
we'll say, yeah?

468
00:19:22,960 --> 00:19:24,735
But thank you very much.
Thank you. Thank you.

469
00:19:30,520 --> 00:19:34,895
OK, cutting the eclair and filling it
is not five-star standard.

470
00:19:34,920 --> 00:19:37,495
I also felt that
your eclair collapsed.

471
00:19:37,520 --> 00:19:39,855
They look more like paninis.
They are too flat.

472
00:19:39,880 --> 00:19:41,095
But let's hope
they taste delicious.

473
00:19:44,360 --> 00:19:46,295
The filling is so dense.

474
00:19:46,320 --> 00:19:48,615
I would like something
that is very silky,

475
00:19:48,640 --> 00:19:50,215
very smooth and very enjoyable.

476
00:19:50,240 --> 00:19:53,295
Let's put it this way, I would not
go back for another slice.

477
00:19:53,320 --> 00:19:55,615
The choux pastry is not too dry,

478
00:19:55,640 --> 00:19:58,695
so at least that gives
a little bit more softness.

479
00:19:58,720 --> 00:20:02,695
Ancl it needs it, because
the filling is very stodgy, OK?

480
00:20:02,720 --> 00:20:05,055
Please come back stronger tomorrow.
Yes, chef.

481
00:20:09,360 --> 00:20:10,895
Horrendous.

482
00:20:10,920 --> 00:20:12,815
NEIL: For something
that we do all the time...

483
00:20:12,840 --> 00:20:14,295
Aye. ..it was terrible.

484
00:20:14,320 --> 00:20:16,175
BHARAT: They said it was
best eclairs in the room. Yeah.

485
00:20:16,200 --> 00:20:18,855
So, yeah, I think me and john have
clone pretty well on that one. Yeah.

486
00:20:18,880 --> 00:20:20,735
CARLOS: It was quite, quite tough.

487
00:20:20,760 --> 00:20:24,055
We did what we can.
Ancl we'll see tomorrow. Yes.

488
00:20:28,720 --> 00:20:31,015
ELLIE: Before tomorrow's
showpiece challenge,

489
00:20:31,040 --> 00:20:32,135
the teams have a golden hour

490
00:20:32,160 --> 00:20:35,215
to prepare any elements
that need setting overnight.

491
00:20:35,240 --> 00:20:38,015
So, six brand new teams
in the kitchen.

492
00:20:38,040 --> 00:20:39,975
BENOIT: The eclairs of
Soko Patisserie,

493
00:20:40,000 --> 00:20:42,695
Bharat and john,
were pretty much on the money.

494
00:20:42,720 --> 00:20:44,655
The rest, I'm actually
quite disappointed.

495
00:20:44,680 --> 00:20:47,015
We've got Cake Ninja,
Kate and Hayley.

496
00:20:47,040 --> 00:20:51,415
They had fun, those ladies,
but it was borderline chaotic.

497
00:20:51,440 --> 00:20:54,055
What about Neil and Nicole
from Balbirnie House?

498
00:20:54,080 --> 00:20:56,535
The choux pastry was like pancake

499
00:20:56,560 --> 00:20:59,535
and worse, they did not
make enough pastry cream.

500
00:20:59,560 --> 00:21:02,295
Ancl then we have Carlos and Fausto.

501
00:21:02,320 --> 00:21:04,295
They did not achieve
the standard they were hoping for,

502
00:21:04,320 --> 00:21:07,375
but they did the batch of pastry
twice within two-and-a-half hours,

503
00:21:07,400 --> 00:21:08,535
I couldn't believe.

504
00:21:08,560 --> 00:21:09,895
What about Emese and Abi?

505
00:21:09,920 --> 00:21:12,215
Not all their choux pastry
was filled and, uh,

506
00:21:12,240 --> 00:21:14,175
the amenity was unfinished business.

507
00:21:14,200 --> 00:21:16,535
So we've got,
let's be honest, four teams

508
00:21:16,560 --> 00:21:20,215
which have a hard, long clay
ahead of them to make it stick.

509
00:21:20,240 --> 00:21:22,055
So tell us about tomorrow.

510
00:21:22,080 --> 00:21:24,455
They've got to do a trompe I'oeil,
trick-of-the-eye.

511
00:21:24,480 --> 00:21:28,215
The theme is household objects
which hide a cake somewhere inside.

512
00:21:28,240 --> 00:21:29,815
Hm. But you don't where it is.

513
00:21:29,840 --> 00:21:32,135
What would you do, Liam?
I'd do a beanbag.

514
00:21:32,160 --> 00:21:33,935
That's my favourite household object.

515
00:21:33,960 --> 00:21:35,415
Do you have a beanbag?
I've got, like, three.

516
00:21:35,440 --> 00:21:36,615
How old are you?

517
00:21:36,640 --> 00:21:38,575
Uh, 26.
THEY LAUGH

518
00:21:44,920 --> 00:21:46,415
LIAM: just one more challenge remains

519
00:21:46,440 --> 00:21:48,815
before Cherish and Benoit
crown this week's winners

520
00:21:48,840 --> 00:21:51,175
and decide who will be
leaving the competition.

521
00:21:52,880 --> 00:21:54,335
Welcome back, chefs.

522
00:21:54,360 --> 00:21:57,175
It's time for your first
showpiece challenge.

523
00:21:57,200 --> 00:22:00,655
Ancl this year, the judges
have something new in store.

524
00:22:00,680 --> 00:22:03,055
So, Benoit, tell us more,
s'ilvous plait.

525
00:22:03,080 --> 00:22:06,455
Chefs, today we want you to create
a trompe I'oeil showpiece

526
00:22:06,480 --> 00:22:08,935
in the shape of a household object.

527
00:22:08,960 --> 00:22:11,615
Trompe I'oeil is French
for trick-of-the-eye.

528
00:22:11,640 --> 00:22:16,175
Ancl the trick we want you to play is
to successfully disguise a dessert

529
00:22:16,200 --> 00:22:17,495
within the showpiece you build.

530
00:22:17,520 --> 00:22:21,135
So, for example,
you may decide to make an armchair

531
00:22:21,160 --> 00:22:24,655
but, unbeknown to us,
the cushion is the dessert.

532
00:22:24,680 --> 00:22:28,215
And, chef, the dessert we would
like you to make today is

533
00:22:28,240 --> 00:22:31,135
an all-time classic, tarte tatin.

534
00:22:31,160 --> 00:22:34,295
But we do not want any old
ordinary tarte tatin.

535
00:22:34,320 --> 00:22:37,015
We want you to experiment
the flavour,

536
00:22:37,040 --> 00:22:39,335
texture and appearance,

537
00:22:39,360 --> 00:22:44,375
and turn your tarte tatin into
something truly extraordinary.

538
00:22:44,400 --> 00:22:47,535
Chefs, I can't wait to see
what you do with this one.

539
00:22:47,560 --> 00:22:49,175
You had an hour last night to prep

540
00:22:49,200 --> 00:22:52,215
and now you have a further
four hours to complete your,

541
00:22:52,240 --> 00:22:55,095
bear with me,
household object, trick-of-the-eye

542
00:22:55,120 --> 00:22:58,335
ordinary to extraordinary
tarte tatin showpiece challenge.

543
00:22:59,640 --> 00:23:03,535
LIAM EXHALES
Good luck, and your time starts now.

544
00:23:03,560 --> 00:23:04,815
QUIETLY: Go.

545
00:23:06,400 --> 00:23:08,735
HAYLEY: We've made
illusion cakes before.

546
00:23:08,760 --> 00:23:11,135
She's quite nifty with an airbrush.
KATE LAUGHS

547
00:23:11,160 --> 00:23:12,695
So this is gonna be fun, then?

548
00:23:12,720 --> 00:23:14,295
What's your favourite
household object?

549
00:23:14,320 --> 00:23:16,135
There's a question you don't
get asked enough in life.

550
00:23:16,160 --> 00:23:17,375
My lovely little coffee machine.

551
00:23:17,400 --> 00:23:19,735
Do you grind your beans?
Yes. Do you?

552
00:23:19,760 --> 00:23:21,615
I grind my beans.
I'm very proud of that.

553
00:23:21,640 --> 00:23:23,015
You're proud of your beans.

554
00:23:23,040 --> 00:23:25,535
Of grinding my own beans, yes.

555
00:23:25,560 --> 00:23:27,815
That's lovely.
BENOIT LAUGHS

556
00:23:28,840 --> 00:23:31,175
HAYLEY: Main focus
is to start with dessert.

557
00:23:31,200 --> 00:23:33,615
LIAM :The teams must prioritise
their desserts...

558
00:23:33,640 --> 00:23:35,255
This is the secret dessert.

559
00:23:35,280 --> 00:23:37,575
The outer shell is
a caramel chocolate.

560
00:23:37,600 --> 00:23:38,735
...to give them enough time

561
00:23:38,760 --> 00:23:41,895
to disguise them within their
household object showpieces.

562
00:23:41,920 --> 00:23:43,935
What's your favourite
household item?

563
00:23:43,960 --> 00:23:46,415
Can the bed be one?
The bed can be one, for sure.

564
00:23:46,440 --> 00:23:48,295
It's where the magic happens.
Yeah, exactly.

565
00:23:48,320 --> 00:23:51,215
My PlayStation. It's how we take our
stress out after a long day at work,

566
00:23:51,240 --> 00:23:52,615
killing people on Call of Duty.

567
00:23:52,640 --> 00:23:53,935
Uh, my coffee machine.

568
00:23:53,960 --> 00:23:55,855
How many coffees do you have a clay?

569
00:23:55,880 --> 00:23:57,375
15.

570
00:23:57,400 --> 00:23:59,175
Sorry, 15 coffees?

571
00:23:59,200 --> 00:24:00,575
At the ready, at all times.

572
00:24:00,600 --> 00:24:03,815
I imagine if we cut you,
you would bleed espresso.

573
00:24:03,840 --> 00:24:06,775
But then she would drink it.
ELLIE LAUGHS

574
00:24:06,800 --> 00:24:09,495
We've asked the chef to do
a trompe I'oeil showpiece.

575
00:24:09,520 --> 00:24:11,415
I want them to trick my eyes.

576
00:24:11,440 --> 00:24:12,895
NEIL: Whatever happens,
it's been fun.

577
00:24:14,520 --> 00:24:16,295
The tarte tatin needs to serve 12,

578
00:24:16,320 --> 00:24:20,655
and needs to be totally concealed
in the shape of a household object.

579
00:24:20,680 --> 00:24:21,695
Ancl we have to discover it.

580
00:24:21,720 --> 00:24:24,055
Hopefully, it's a trick
to the eye for them.

581
00:24:24,080 --> 00:24:27,095
We've asked the chef to enhance
the tarte tatin.

582
00:24:27,120 --> 00:24:29,455
This is one of our favourite rurns
from Devon.

583
00:24:29,480 --> 00:24:32,815
We make them drunk and they more
liked our showpiece, yeah?

584
00:24:32,840 --> 00:24:35,775
But crucially the essence
need to be prominent,

585
00:24:35,800 --> 00:24:40,215
caramelised apple
and buttery, flaky puff pastry.

586
00:24:40,240 --> 00:24:43,415
I want my palate to be dancing
with your creation.

587
00:24:45,200 --> 00:24:46,375
Morning, chef.
Good morning. Morning.

588
00:24:46,400 --> 00:24:47,895
What a great, great day yesterday.

589
00:24:47,920 --> 00:24:50,215
Today, you need to trick our eyes.

590
00:24:50,240 --> 00:24:52,575
So, what household object
have you chosen?

591
00:24:52,600 --> 00:24:54,495
We've decided to go with
a side table.

592
00:24:54,520 --> 00:24:57,455
We've encased a tarte tatin
somewhere. I'm gonna stop there...

593
00:24:57,480 --> 00:24:59,815
OK. OK, so...
..uh, surprise you guys.

594
00:24:59,840 --> 00:25:02,175
Well, that's the name of the game,
uh? Yeah. Speaking of which,

595
00:25:02,200 --> 00:25:04,535
you are supposed to elevate
that beautiful tarte tatin of ours.

596
00:25:04,560 --> 00:25:06,135
Yeah, so...
Maybe you can share that to us?

597
00:25:06,160 --> 00:25:08,895
Yeah, caramelised apples, very key,
but I haven't clone the puff pastry,

598
00:25:08,920 --> 00:25:10,735
so we've gone with
a cinnamon sable Breton.

599
00:25:10,760 --> 00:25:13,095
So it's just gonna be tarte tatin
in the flavours?

600
00:25:13,120 --> 00:25:14,895
Well, you're gonna get texture
from the Breton,

601
00:25:14,920 --> 00:25:16,855
as you would from a puff pastry.

602
00:25:16,880 --> 00:25:19,255
LIAM: Bharat and john will be
disguising their dessert

603
00:25:19,280 --> 00:25:21,255
as a clock on a side table,

604
00:25:21,280 --> 00:25:23,815
and inside their cinnamon sable
will be the base

605
00:25:23,840 --> 00:25:25,615
for caramelised Braeburn apples

606
00:25:25,640 --> 00:25:28,015
and a creme fraiche
and vanilla mousse.

607
00:25:28,040 --> 00:25:31,495
Yesterday, you lot
absolutely smashed it.

608
00:25:31,520 --> 00:25:35,095
Thank you. Don't tell anyone,
but Benoit had about six after.

609
00:25:35,120 --> 00:25:36,175
Oh, nice.

610
00:25:36,200 --> 00:25:38,535
So how are we feeling about today?
How comes you've gone for a clock?

611
00:25:38,560 --> 00:25:41,295
I think it's just part of our lives,
isn't it? Especially as chefs.

612
00:25:41,320 --> 00:25:43,775
Yeah, yeah, yeah. Timing is
everything, isn't it? Yeah.

613
00:25:43,800 --> 00:25:45,055
HAYLEY: Chocolate's looking good.

614
00:25:45,080 --> 00:25:46,935
ELLIE: And Bharat and john
won't be the only team

615
00:25:46,960 --> 00:25:48,735
keeping an eye on the time today.

616
00:25:48,760 --> 00:25:51,215
We're gonna be making
a grandfather clock.

617
00:25:51,240 --> 00:25:53,575
And we've also got
a meadowsweet mousse with...

618
00:25:53,600 --> 00:25:54,815
Don't tell us what is it.
You're not gonna know.

619
00:25:54,840 --> 00:25:56,815
We're not giving anything away,
so...

620
00:25:56,840 --> 00:25:59,575
We've even got our special time
for our clock.

621
00:25:59,600 --> 00:26:01,015
Oh, what time is that?

622
00:26:01,040 --> 00:26:02,775
Champagne o'clock at six o'clock.

623
00:26:03,880 --> 00:26:07,055
ELLIE: Hidden as cylindrical panels
on top of a grandfather clock,

624
00:26:07,080 --> 00:26:10,535
their meadowsweet mousse will sit
atop caramelised Braeburn apples,

625
00:26:10,560 --> 00:26:13,815
pecan praline,
and a smoked cinnamon base.

626
00:26:13,840 --> 00:26:15,815
You've got a hell of
a lot of chocolate there.

627
00:26:15,840 --> 00:26:18,175
Have you worked with chocolate
a lot before?

628
00:26:18,200 --> 00:26:21,535
I'd never tempered chocolate
until about six weeks ago.

629
00:26:21,560 --> 00:26:24,495
So this is the first time that you
will be doing a chocolate showpiece?

630
00:26:24,520 --> 00:26:27,615
Yeah. Oh, gosh.
KATE CHUCKLES NERVOUSLY

631
00:26:27,640 --> 00:26:29,495
LIAM: Kate and Hayley
aren't the only ones

632
00:26:29,520 --> 00:26:31,855
without much showpiece
sculpting experience.

633
00:26:31,880 --> 00:26:33,575
NEIL: This is the first sculpture
we've ever built,

634
00:26:33,600 --> 00:26:35,455
and, in practice,
I snapped one of the legs

635
00:26:35,480 --> 00:26:37,815
with the tempered chocolate
when I tried to stick it down.

636
00:26:37,840 --> 00:26:39,735
Hello, how it's going?
Good, thank you.

637
00:26:39,760 --> 00:26:41,015
They're actually leaves,
aren't they? Yeah.

638
00:26:41,040 --> 00:26:42,175
I won't have a bite of those.

639
00:26:42,200 --> 00:26:43,455
I'm gonna cover it in chocolate.

640
00:26:43,480 --> 00:26:45,495
We've chosen an avocado plant.

641
00:26:45,520 --> 00:26:47,415
See, I think it's a really
interesting choice. Yeah.

642
00:26:47,440 --> 00:26:48,935
Have you clone anything
like this before?

643
00:26:48,960 --> 00:26:50,295
No showpieces.

644
00:26:50,320 --> 00:26:52,855
You haven't clone a showpiece? No.
ABI GIGGLES NERVOUSLY

645
00:26:52,880 --> 00:26:54,415
You seem like you're
in quite good spirits.

646
00:26:54,440 --> 00:26:58,335
Yeah, but this happened yesterday,
and then we had a last minute dash.

647
00:26:58,360 --> 00:27:00,815
LIAM: Determined to improve on
yesterday's performance,

648
00:27:00,840 --> 00:27:03,255
Emese and Abi's avocado plant
will contain

649
00:27:03,280 --> 00:27:06,335
the tarte tatin's classic
puff pastry and apple elements

650
00:27:06,360 --> 00:27:08,015
surrounded by ginger sponge,

651
00:27:08,040 --> 00:27:10,855
almond tuille,
and spiced rum cremeux.

652
00:27:10,880 --> 00:27:14,775
So, literally elevating the dessert.
Yes.

653
00:27:14,800 --> 00:27:17,575
But have you chosen the right,
uh, household object?

654
00:27:17,600 --> 00:27:20,935
If you take a plant and it's in
a pot, it's a little bit obvious.

655
00:27:20,960 --> 00:27:23,495
Are you going to trick us? Yes.

656
00:27:24,600 --> 00:27:26,495
I'm passing the apples
and I'm trying to make sure

657
00:27:26,520 --> 00:27:29,255
that they are really nice
and smooth for the compote.

658
00:27:29,280 --> 00:27:32,175
LIAM: While the teams are all
looking to elevate the tarte tatin...

659
00:27:32,200 --> 00:27:35,055
Caramelised apples on top of
creme fraiche and vanilla mousse.

660
00:27:35,080 --> 00:27:38,815
...they must ensure its classic
flavours and textures shine through.

661
00:27:38,840 --> 00:27:41,735
Tj: Puff pastry is one of the main
components of the tarte tatin.

662
00:27:41,760 --> 00:27:44,055
But Balbirnie are doing
something very different

663
00:27:44,080 --> 00:27:45,735
with their puff pastry element.

664
00:27:45,760 --> 00:27:47,815
We're gonna do a copper pot. Nice.

665
00:27:47,840 --> 00:27:50,135
And, uh, we're making
a rough puff pastry mousse.

666
00:27:50,160 --> 00:27:51,615
How do you even do that?

667
00:27:51,640 --> 00:27:53,975
We wanted to do something
completely different. OK.

668
00:27:54,000 --> 00:27:56,935
So what better than doing something
that nobody's ever heard of

669
00:27:56,960 --> 00:27:58,775
and putting puff pastry
into a mousse? All right.

670
00:27:58,800 --> 00:28:00,455
It's so weird, but it's so good.
I'll keep a bit aside for you.

671
00:28:00,480 --> 00:28:02,495
Don't worry. Give me a whole bowl.

672
00:28:02,520 --> 00:28:04,855
Concealed inside
a copper kitchen pot,

673
00:28:04,880 --> 00:28:06,575
their puff pastry mousse
will sit between

674
00:28:06,600 --> 00:28:10,495
a pecan and calvados caramel
and a Granny Smith apple compote,

675
00:28:10,520 --> 00:28:13,735
all set in a pecan
and almond dacquoise sponge.

676
00:28:13,760 --> 00:28:16,815
So are we going to look around
for your dessert much?

677
00:28:16,840 --> 00:28:18,495
It's a surprise.

678
00:28:18,520 --> 00:28:20,815
But saying that,
I'm actually quite excited

679
00:28:20,840 --> 00:28:22,455
to taste your puff pastry mousse.

680
00:28:22,480 --> 00:28:25,735
It's a bit crunchy? No.
It's a bit flaky? No.

681
00:28:25,760 --> 00:28:28,855
But it's gonna taste like it. Yeah.
Is that gonna trick our mind?

682
00:28:28,880 --> 00:28:30,215
Well, that's the name of the game,

683
00:28:30,240 --> 00:28:32,975
so maybe the trompe I'oeil
is in the trompe tongue.

684
00:28:33,000 --> 00:28:35,375
Oh, I like that.
LAUGHTER

685
00:28:35,400 --> 00:28:37,735
We need to layer it
as soon as we can.

686
00:28:37,760 --> 00:28:40,775
ELLIE: The teams need to get their
tarte tatin elements chilling...

687
00:28:40,800 --> 00:28:41,935
In the fridge they go.

688
00:28:43,040 --> 00:28:45,655
...to give them enough time
to focus on their showpieces.

689
00:28:45,680 --> 00:28:48,615
I'll be very surprised if the judges
find where the dessert is.

690
00:28:48,640 --> 00:28:50,935
<i>And T) and Narayan
have every confidence</i>

691
00:28:50,960 --> 00:28:53,215
in their dessert-disguising design.

692
00:28:53,240 --> 00:28:55,775
Is it the radio, is it the lamp,

693
00:28:55,800 --> 00:28:57,295
or is it the table
that's the dessert?

694
00:28:57,320 --> 00:28:58,935
So, let's see if it goes to plan.

695
00:29:00,000 --> 00:29:01,615
It's not the table or the lamp

696
00:29:01,640 --> 00:29:04,335
but their radio that will be
concealing their dessert.

697
00:29:04,360 --> 00:29:06,375
Fennel will feature
in each soft layer,

698
00:29:06,400 --> 00:29:10,095
and their compote and jelly
will contain two types of apple.

699
00:29:10,120 --> 00:29:12,935
I went ahead with Granny Smith
and Pink Ladies,

700
00:29:12,960 --> 00:29:14,615
a bit of sweetness
from the Pink Lady

701
00:29:14,640 --> 00:29:16,615
and Granny Smith is
to give you that tanginess.

702
00:29:16,640 --> 00:29:20,375
OK. And why do you choose fennel?
Does it bind together beautifully?

703
00:29:20,400 --> 00:29:22,735
Yes, cos cause apple and fennel
actually do go well together,

704
00:29:22,760 --> 00:29:24,415
so that's why we chose fennel
as the spice.

705
00:29:24,440 --> 00:29:26,015
You guys seem to be confident. Yes.

706
00:29:26,040 --> 00:29:28,295
I want it to be
a good surprise, hopefully.

707
00:29:29,760 --> 00:29:31,135
NEIL: That's not flat, is it?

708
00:29:31,160 --> 00:29:32,775
This one's, like,
over the edge a little bit.

709
00:29:32,800 --> 00:29:34,815
KATE GASPS
It's too short.

710
00:29:34,840 --> 00:29:37,215
Don't know what's happened there.
The base plate isn't big enough.

711
00:29:37,240 --> 00:29:39,575
HAYLEY: Don't worry, we just have
to trim everything down now.

712
00:29:39,600 --> 00:29:42,015
LIAM: While some of the teams
struggle with chocolate work...

713
00:29:42,040 --> 00:29:44,615
On the chocolate,
we try to incorporate an element of,

714
00:29:44,640 --> 00:29:46,335
uh, of sugar, as well.

715
00:29:46,360 --> 00:29:50,375
...Carlos and Fausto have the bottle
to attempt another tricky element.

716
00:29:50,400 --> 00:29:53,095
What's that gonna be?
It's gonna be a bottle.

717
00:29:53,120 --> 00:29:55,455
Ah. Oh, wow. I'm gonna make
a bottle of calvados.

718
00:29:55,480 --> 00:29:57,495
Benoit loves calvados. Perfect.

719
00:29:57,520 --> 00:30:00,215
What about you, Fausto? Have you
made any illusion cakes before?

720
00:30:00,240 --> 00:30:02,575
Not really. Nah? Such a pressure.

721
00:30:03,800 --> 00:30:06,255
LIAM: The only team to be
incorporating sugar work,

722
00:30:06,280 --> 00:30:07,975
their isomalt bottle will sit on

723
00:30:08,000 --> 00:30:10,615
a marble top table
alongside their desserts,

724
00:30:10,640 --> 00:30:13,055
hiding in plain sight as apples,

725
00:30:13,080 --> 00:30:15,855
each containing a Granny Smith
and Gala apple compote

726
00:30:15,880 --> 00:30:18,175
with cardamom and calvados.

727
00:30:18,200 --> 00:30:20,535
FAUSTO: I need to see
the position of the legs.

728
00:30:20,560 --> 00:30:24,135
They have to be straight.
We don't want, uh, anything wonky.

729
00:30:26,920 --> 00:30:29,375
Chefs, you are halfway through.

730
00:30:29,400 --> 00:30:31,375
The task, not your lives.

731
00:30:31,400 --> 00:30:33,695
Although I'm not a doctor,
so who knows?

732
00:30:33,720 --> 00:30:36,015
Keep it light. Sorry, yeah. Cakes.

733
00:30:36,040 --> 00:30:39,855
Two hours. Half-an-hour to do this.
It needs to be ready. Yeah. Done.

734
00:30:39,880 --> 00:30:42,655
While it's all hands on deck
for the chocolate showpiece work...

735
00:30:42,680 --> 00:30:45,015
KATE: Are you ready to go?
just one minute.

736
00:30:45,040 --> 00:30:47,375
...Hayley has noticed a problem
with her dessert.

737
00:30:47,400 --> 00:30:49,775
I can just about taste
the meadowsweet in that.

738
00:30:49,800 --> 00:30:52,215
Ancl if the meadowsweet
doesn't come through in the mousse,

739
00:30:52,240 --> 00:30:55,295
their hopes of elevating
the tarte tatin will be in tatters.

740
00:30:56,360 --> 00:30:57,615
Kate, I might do that again.

741
00:30:57,640 --> 00:30:59,215
There's meadowsweet
at the bottom of the bowl.

742
00:30:59,240 --> 00:31:00,735
I can fold it in.
It's all right, I'll take...

743
00:31:00,760 --> 00:31:02,055
You can't do the mousse again.

744
00:31:02,080 --> 00:31:04,415
Have you got one minute
if I just do that? Do what?

745
00:31:04,440 --> 00:31:05,935
Have you got one minute
if I just do that? Do what?

746
00:31:05,960 --> 00:31:08,415
Take some of the mousse out
and put some of the meadowsweet in.

747
00:31:08,440 --> 00:31:11,175
I'm, like, ready to go.
Can't help it, gotta just do it.

748
00:31:11,200 --> 00:31:13,175
Oh, Hayley, dammit.

749
00:31:16,560 --> 00:31:18,895
If you go to the right
a little bit, yes? Little bit more.

750
00:31:18,920 --> 00:31:20,295
LIAM: The teams are all
working together

751
00:31:20,320 --> 00:31:22,655
to construct their
trompe I'oeil showpieces.

752
00:31:22,680 --> 00:31:24,575
HAYLEY: Kate, meadowsweet,
ready to go.

753
00:31:24,600 --> 00:31:28,255
But with Hayley needing to add more
flavour to rescue their mousse...

754
00:31:28,280 --> 00:31:30,895
What I've done is, there was
a bit of residue left in the bowl,

755
00:31:30,920 --> 00:31:32,215
so I've just folded it in.

756
00:31:32,240 --> 00:31:34,015
KATE: Is that why it didn't
taste of meadowsweet?

757
00:31:34,040 --> 00:31:35,455
I'm just glad I noticed.

758
00:31:35,480 --> 00:31:38,975
...Cake Ninja haven't yet been able
to begin any of their assembly...

759
00:31:39,000 --> 00:31:40,975
I think you need to be
an octopus in this kitchen.

760
00:31:41,000 --> 00:31:42,335
Are we ready to put it up?

761
00:31:42,360 --> 00:31:44,935
...and find themselves
up against the clock.

762
00:31:44,960 --> 00:31:47,495
Kate and Hayley
had a difficult clay yesterday

763
00:31:47,520 --> 00:31:50,415
and they are not familiar
with working with chocolate.

764
00:31:50,440 --> 00:31:51,975
Today, there's a lot to play for.

765
00:31:52,000 --> 00:31:54,335
Feel nervous. We've got this,
you know. You've got it.

766
00:31:54,360 --> 00:31:57,495
The cylinder is gonna be the actual
sort of leg for our side table.

767
00:31:57,520 --> 00:32:00,815
Bharat has been in this competition
before. Exactly. He knows the game.

768
00:32:00,840 --> 00:32:03,175
Well, a table is not
exciting me that much,

769
00:32:03,200 --> 00:32:05,175
but the name of the game
is to be surprised.

770
00:32:05,200 --> 00:32:06,895
Ancl tricked. And trick our eyes.

771
00:32:06,920 --> 00:32:09,615
Neil and Nicole.
What really caught my attention

772
00:32:09,640 --> 00:32:13,335
is the puff pastry mousse.
I can't wait to taste it.

773
00:32:13,360 --> 00:32:15,775
NEIL: If nothing else, if they say
the puff pastry mousse is nice

774
00:32:15,800 --> 00:32:17,015
we'll be héIPPY-

775
00:32:17,040 --> 00:32:20,575
Carlos and Fausto, yesterday
they didn't do very well.

776
00:32:20,600 --> 00:32:21,775
Looks realistic.

777
00:32:21,800 --> 00:32:23,455
But I think today they're on it.

778
00:32:23,480 --> 00:32:26,575
I need to do the label now.
This is rice paper and edible pen.

779
00:32:26,600 --> 00:32:28,455
Emese and Abi.

780
00:32:28,480 --> 00:32:31,535
I like the fact that they kept
the traditional tarte tatin,

781
00:32:31,560 --> 00:32:34,735
but on top they're layering
to elevate, literally,

782
00:32:34,760 --> 00:32:35,975
the actual dessert.

783
00:32:36,000 --> 00:32:38,495
Let's see if they elevate
the flavour or the texture.

784
00:32:38,520 --> 00:32:41,335
Tj and Narayan.
I can see that the lamp is up now.

785
00:32:41,360 --> 00:32:43,815
Wow. They are here to win.

786
00:32:43,840 --> 00:32:45,295
Is it covered? Yes, that's it.

787
00:32:46,520 --> 00:32:50,375
Chefs, one hour until we see
these household showpieces.

788
00:32:50,400 --> 00:32:51,575
ELLIE: That cup could be one.

789
00:32:51,600 --> 00:32:53,935
That timer could be one.
You could be one.

790
00:32:53,960 --> 00:32:55,775
I'm not. How do I know?

791
00:32:57,800 --> 00:32:58,895
BHARAT: Check the dessert.

792
00:32:58,920 --> 00:33:01,375
It's time for the teams' desserts
to come to life...

793
00:33:01,400 --> 00:33:02,615
It's ready.

794
00:33:02,640 --> 00:33:05,335
It's pretty much coming out
exactly as it did in practice.

795
00:33:05,360 --> 00:33:07,695
NEIL: Don't know if that's
a good thing or a bad thing.

796
00:33:07,720 --> 00:33:10,135
...and be decorated and disguised
in a trompe I'oeil effect

797
00:33:10,160 --> 00:33:11,855
to trick the judges.

798
00:33:11,880 --> 00:33:13,735
Beautiful.

799
00:33:13,760 --> 00:33:16,175
Here's our clock.
This is the secret dessert.

800
00:33:16,200 --> 00:33:19,135
Feeling pretty good.
The apples, they're coming out.

801
00:33:19,160 --> 00:33:21,975
This is what I'm gonna
clip the apples into.

802
00:33:22,000 --> 00:33:23,895
Tj: We have a radio,
that's gonna be the illusion.

803
00:33:23,920 --> 00:33:26,215
just gonna add some detailed
decoration onto it

804
00:33:26,240 --> 00:33:27,535
to give it more of a retro look.

805
00:33:27,560 --> 00:33:29,175
NICOLE: I'm gonna cover it
in the butter cream.

806
00:33:29,200 --> 00:33:34,175
Hopefully, by the end of it, we have
a realistic hammered copper pot.

807
00:33:34,200 --> 00:33:35,335
It's falling apart.

808
00:33:35,360 --> 00:33:37,815
I need to just put the collar
around, so you hold it.

809
00:33:37,840 --> 00:33:40,175
ELLIE: But before Emese and Abi
can make their dessert

810
00:33:40,200 --> 00:33:42,535
look like the pot
of their avocado plant...

811
00:33:42,560 --> 00:33:44,455
I'm not sure why it's
falling apart.

812
00:33:44,480 --> 00:33:46,775
...it first needs to
keep its own shape.

813
00:33:46,800 --> 00:33:48,055
It's quite soft.

814
00:33:48,080 --> 00:33:49,815
I think maybe we should've
put more caramel

815
00:33:49,840 --> 00:33:52,135
to, like, stick it all together.

816
00:33:52,160 --> 00:33:55,215
KATE: We're gonna be hiding
the dessert at the top of the clock,

817
00:33:55,240 --> 00:33:56,975
so it's gonna look like ridges.

818
00:33:57,000 --> 00:33:59,335
Lovely. And this is
sort of up your street.

819
00:33:59,360 --> 00:34:02,815
So your business, Cake Ninja,
is illusion cakes. Yeah.

820
00:34:02,840 --> 00:34:05,295
Have you clone any sort of
cheeky ones before?

821
00:34:05,320 --> 00:34:07,215
Ooh, OK,
so I won't reveal what it is

822
00:34:07,240 --> 00:34:09,615
cos it's kind of rude,
but it was for a hen party.

823
00:34:09,640 --> 00:34:12,495
It was, like, in working order.
It's what you're thinking.

824
00:34:12,520 --> 00:34:14,135
Is it what I'm thinking?
It's what you're thinking. It is.

825
00:34:14,160 --> 00:34:17,935
I made it live online, and
I got banned for, like...being rude.

826
00:34:17,960 --> 00:34:21,415
Banned for explicit baking.
LAUGHTER

827
00:34:23,520 --> 00:34:24,655
How long do we have left?

828
00:34:24,680 --> 00:34:27,295
Chefs, you have 30 minutes to go.

829
00:34:27,320 --> 00:34:28,895
We need to move a bit now.

830
00:34:28,920 --> 00:34:31,335
With the desserts on their way
to being disguised...

831
00:34:31,360 --> 00:34:33,255
NICOLE: We're spraying it
with bronze cocoa butter.

832
00:34:33,280 --> 00:34:36,415
...the teams need to put the finishing
touches to their showpieces.

833
00:34:36,440 --> 00:34:39,095
Our side table is looking
like we sort of envisioned it,

834
00:34:39,120 --> 00:34:40,735
so, yeah, happy with this.

835
00:34:40,760 --> 00:34:44,375
I must say, this table doesn't look
like it's made out of chocolate.

836
00:34:44,400 --> 00:34:46,735
FAUSTO: It has three kinds of
chocolate. I think because...

837
00:34:46,760 --> 00:34:47,895
Three kinds of chocolate?
Yeah. What we talking?

838
00:34:47,920 --> 00:34:50,135
White and milk and dark. All three?

839
00:34:51,160 --> 00:34:54,215
But while things seem to be
taking shape for half the teams...

840
00:34:54,240 --> 00:34:55,815
I'm sorry, these leaves
aren't great.

841
00:34:55,840 --> 00:34:58,575
Lot of details have not
turned out how we wanted.

842
00:34:58,600 --> 00:35:00,895
...for the three less experienced
in chocolate work...

843
00:35:00,920 --> 00:35:02,095
NEIL: Disaster again.

844
00:35:02,120 --> 00:35:04,455
NICOLE: He knows it's not straight
and he's annoyed about that,

845
00:35:04,480 --> 00:35:05,855
so we need to put
more chocolate on it

846
00:35:05,880 --> 00:35:07,295
to kind of balance them out a bit.

847
00:35:07,320 --> 00:35:09,775
...things aren't running
quite so smoothly.

848
00:35:09,800 --> 00:35:13,695
Enable the pendulum to, like,
float in the centre of the clock.

849
00:35:13,720 --> 00:35:15,255
It's not usually this delicate. OK.

850
00:35:15,280 --> 00:35:17,815
KATE SHRIEKS
OK, don't worry. Come on.

851
00:35:17,840 --> 00:35:19,015
Oh.

852
00:35:19,040 --> 00:35:20,975
It's fine. It's fine,
it's fine, it's fine, it's fine.

853
00:35:21,000 --> 00:35:23,815
Chefs, you have 15 minutes to go.

854
00:35:23,840 --> 00:35:25,615
NICOLE: That's going on last thing.

855
00:35:25,640 --> 00:35:27,215
Kate, you've got the chocolate...

856
00:35:27,240 --> 00:35:28,335
Do I have it all over my face?

857
00:35:28,360 --> 00:35:30,335
No, you've got it
over the clock face.

858
00:35:30,360 --> 00:35:32,695
KATE GAS PS
Not good.

859
00:35:32,720 --> 00:35:34,375
What song would you be
listening to on this radio?

860
00:35:34,400 --> 00:35:36,335
Bollywood old school classics.

861
00:35:36,360 --> 00:35:40,095
Bangers. Bangers, you know how it is.
You know how it is, come on.

862
00:35:40,120 --> 00:35:41,895
Can't get nothing to stick.
Can I move it?

863
00:35:45,920 --> 00:35:49,255
Before we put it there,
let's get our stand on there. Yeah.

864
00:35:49,280 --> 00:35:51,215
ABI: I'm not looking
at anyone else's.

865
00:35:51,240 --> 00:35:53,655
OK, leave it like that, don't
touch it. Don't move it, nothing.

866
00:35:53,680 --> 00:35:56,575
Oh, dammit, that's so annoying.
Kate, don't worry.

867
00:35:56,600 --> 00:35:58,855
Chefs, you have five minutes to go.

868
00:35:58,880 --> 00:36:00,655
A bit stressed now.

869
00:36:00,680 --> 00:36:02,975
OK, we just need to
get this over now.

870
00:36:03,000 --> 00:36:05,335
Go on the top, have the spray.

871
00:36:05,360 --> 00:36:07,255
Yeah, yeah, yeah, that's all good.

872
00:36:07,280 --> 00:36:09,815
Brilliant. Brilliant, brilliant,
brilliant, brilliant. Well done.

873
00:36:09,840 --> 00:36:11,175
Right, then. Go over, then, go.

874
00:36:11,200 --> 00:36:13,735
Right, you put the lid on.
Oh, it's a tiny bit small.

875
00:36:13,760 --> 00:36:15,775
Right let's get the... Dessert on.

876
00:36:15,800 --> 00:36:17,615
Tj: See a little bit here,
same here, same here, that's it.

877
00:36:17,640 --> 00:36:19,375
No need to put more,
just the details.

878
00:36:19,400 --> 00:36:20,775
I hear what they're saying.

879
00:36:20,800 --> 00:36:24,255
"You have no leaves on,
it looks messy, not looks real."

880
00:36:24,280 --> 00:36:27,015
A bit dark but other than that,
looks more or less all right.

881
00:36:27,040 --> 00:36:28,775
I think I should scratch it,
because the paint's not...

882
00:36:28,800 --> 00:36:30,615
No, we need to just wipe it off.
just wipe it off.

883
00:36:33,520 --> 00:36:35,775
It's too high, I can't reach it.

884
00:36:35,800 --> 00:36:38,095
Yeah, yeah, that's it. Stop, stop.

885
00:36:38,120 --> 00:36:39,575
This is like when you
mess a cake up

886
00:36:39,600 --> 00:36:41,495
and you tell people
that it's rustic.

887
00:36:41,520 --> 00:36:42,695
How long do we have left?

888
00:36:42,720 --> 00:36:44,975
Chefs, you have one minute left.

889
00:36:45,000 --> 00:36:46,135
That's enough, Kate, we have to go.

890
00:36:47,200 --> 00:36:48,375
Facing that way, yeah?

891
00:36:48,400 --> 00:36:50,775
FAUSTO: Do you like the corkscrew,
yeah? CARLOS: It's not that bad.

892
00:36:53,080 --> 00:36:55,455
Final thing, the dessert,
going right at the top.

893
00:36:55,480 --> 00:36:57,175
Make a mess. BLEEP.

894
00:36:58,280 --> 00:37:00,095
Right, we're really just
polishing a turd at this...

895
00:37:00,120 --> 00:37:01,775
BLEEP it, leave it.

896
00:37:01,800 --> 00:37:04,175
This beading's not sticking.
It's not.

897
00:37:04,200 --> 00:37:05,895
Sorry.

898
00:37:05,920 --> 00:37:08,215
Chefs, your time is up.

899
00:37:08,240 --> 00:37:11,135
That is the end of the challenge.
Well clone.

900
00:37:12,920 --> 00:37:16,095
Yes. It will take them a minute
to find where the dessert is.

901
00:37:16,120 --> 00:37:17,855
Well done. Hm.

902
00:37:17,880 --> 00:37:20,175
Do you know what?
We've got it all on.

903
00:37:20,200 --> 00:37:21,695
Nothing more we can do about it.

904
00:37:22,760 --> 00:37:24,015
I knew it wasnae gonna be pretty.

905
00:37:24,040 --> 00:37:27,175
I didn't think it would be
that...monstrosity.

906
00:37:36,120 --> 00:37:39,015
LIAM: Six tremendous
trompe I'oeil showpieces,

907
00:37:39,040 --> 00:37:41,255
made in just five hours.

908
00:37:47,880 --> 00:37:51,055
CARLOS: So we decided to do
a granite effect side table,

909
00:37:51,080 --> 00:37:54,775
with a bowl with apples,
calvados bottle and a corkscrew.

910
00:37:54,800 --> 00:37:58,615
This table, I can see myself
walking into a flea market

911
00:37:58,640 --> 00:38:01,535
and say, "Oh, my goodness,
this table actually look quite nice."

912
00:38:01,560 --> 00:38:05,215
It looks real, and what
makes it work is the bottle. Mm.

913
00:38:05,240 --> 00:38:08,375
You put a real bottle next to this
one, yeah, OK it's the same.

914
00:38:08,400 --> 00:38:11,255
Shall we guess where is the...
Maybe it's the bottle?

915
00:38:11,280 --> 00:38:12,495
You think so, it's the bottle?

916
00:38:12,520 --> 00:38:15,095
The apples? There are 12.

917
00:38:15,120 --> 00:38:18,535
Would there be something
inside the apple? Let's find out.

918
00:38:18,560 --> 00:38:20,855
Would you please take us
through your dessert, please?

919
00:38:20,880 --> 00:38:22,215
Yeah, white chocolate mousse,

920
00:38:22,240 --> 00:38:24,135
compote made of Granny Smith

921
00:38:24,160 --> 00:38:26,695
and Gala apples,
shortbread at the bottom.

922
00:38:26,720 --> 00:38:29,895
Your chocolate mousse is not
as smooth as I like it to be.

923
00:38:29,920 --> 00:38:31,295
The apple is OK.

924
00:38:31,320 --> 00:38:33,615
But I expected
a little bit more oomph.

925
00:38:33,640 --> 00:38:35,615
Is it a apple tarte tatin,

926
00:38:35,640 --> 00:38:38,615
or is this just an apple dessert?
I'm not too sure.

927
00:38:38,640 --> 00:38:41,135
It's a good attempt to elevate
the tarte tatin.

928
00:38:41,160 --> 00:38:43,855
But we haven't break ground
of innovation yet.

929
00:38:43,880 --> 00:38:46,215
But, good effort. Thank you
very much. Thank you.

930
00:38:51,760 --> 00:38:53,695
Well, the job is very neatly clone,

931
00:38:53,720 --> 00:38:57,735
but I wish we could see one or two
little details which confuses you.

932
00:38:57,760 --> 00:38:59,575
Did it trick my eyes?

933
00:38:59,600 --> 00:39:00,815
I think probably not.

934
00:39:00,840 --> 00:39:03,175
I can see that the clock
is the dessert.

935
00:39:03,200 --> 00:39:05,975
OK, well, let's taste the dessert,
now we know it's in the clock.

936
00:39:06,000 --> 00:39:09,255
So the dessert consists of
a cinnamon sable Breton,

937
00:39:09,280 --> 00:39:11,535
a creme fraiche and vanilla mousse.

938
00:39:11,560 --> 00:39:14,215
Thank you. Um, caramelised apples.

939
00:39:14,240 --> 00:39:16,135
I really like the cinnamon Breton,

940
00:39:16,160 --> 00:39:19,535
it blends together very well
with your apple and your mousse.

941
00:39:19,560 --> 00:39:22,775
How I wish you just put
a layer of puff pastry in between.

942
00:39:22,800 --> 00:39:25,335
I totally agree.
The creme fraiche mousse is light.

943
00:39:25,360 --> 00:39:27,255
The cinnamon touch is delicious.

944
00:39:27,280 --> 00:39:30,535
A little bit of puff pastry
in there, and we are there.

945
00:39:30,560 --> 00:39:32,855
Elevation of the beautiful
tarte tatin. Mm.

946
00:39:32,880 --> 00:39:34,255
So not far, but not quite there.

947
00:39:34,280 --> 00:39:36,055
Thank you, chef. But thank you.
Thank you. Thank you.

948
00:39:37,560 --> 00:39:40,215
QUIETLY: It wasn't too bad.
JOHN EXHALES

949
00:39:49,400 --> 00:39:50,935
Sha-la-la.

950
00:39:50,960 --> 00:39:54,215
It's an avocado plant.
I think it's a bit bare looking.

951
00:39:54,240 --> 00:39:56,535
I expect it to look
a little bit more natural.

952
00:39:56,560 --> 00:39:57,975
At the moment, it's just one stick.

953
00:39:58,000 --> 00:40:01,295
I think it's pretty obvious that
the dessert is hidden in here.

954
00:40:01,320 --> 00:40:03,695
Am I right? Yes.
Thank you. Let's taste.

955
00:40:03,720 --> 00:40:06,015
So, on the bottom, a ginger sponge

956
00:40:06,040 --> 00:40:07,895
and then we have
some caramelised apples.

957
00:40:07,920 --> 00:40:10,895
And a layer of puff pastry,
almond tuille,

958
00:40:10,920 --> 00:40:13,335
and then we did
a spiced rum cremeux.

959
00:40:13,360 --> 00:40:15,655
Some part of the sponge
is actually quite nice.

960
00:40:15,680 --> 00:40:17,335
But this is very, very dry.

961
00:40:17,360 --> 00:40:19,855
And then your puff pastry,
oh-la-la-la, it's so chewy.

962
00:40:19,880 --> 00:40:22,215
It's just not a dessert
for me, at all.

963
00:40:22,240 --> 00:40:25,135
You are good chefs, because
the cream has got the right texture.

964
00:40:25,160 --> 00:40:27,815
Cream? Ah. There you go.

965
00:40:27,840 --> 00:40:29,855
The major issue here
with your dessert,

966
00:40:29,880 --> 00:40:32,855
other than the fact that the
puff pastry is not protected enough,

967
00:40:32,880 --> 00:40:35,695
your design is wrong and it's
not very appealing for a dessert.

968
00:40:35,720 --> 00:40:37,615
But you're working very hard. Mm.

969
00:40:37,640 --> 00:40:40,135
We thank you for that,
and we catch up a little bit later.

970
00:40:40,160 --> 00:40:41,695
Thank you. Thank you.
Thank you, thank you.

971
00:40:42,840 --> 00:40:45,135
QUIETLY: I didn't even
think about the soil.

972
00:40:45,160 --> 00:40:47,375
So much soil on their plate.

973
00:40:54,240 --> 00:40:56,895
The execution is a little bit, um...

974
00:40:56,920 --> 00:40:58,695
Rough. But where is the dessert?

975
00:40:58,720 --> 00:40:59,975
I think it's obvious.

976
00:41:00,000 --> 00:41:02,295
Ha! OK. It's in the pot, innit?

977
00:41:02,320 --> 00:41:04,295
It's in the legs.
LAUGHTER

978
00:41:04,320 --> 00:41:07,375
So we've layered it with pecan
ancl almond dacquoise sponge,

979
00:41:07,400 --> 00:41:09,975
pecan and calvados caramel,
puff pastry mousse,

980
00:41:10,000 --> 00:41:11,415
and then we've clone
an apple compote.

981
00:41:11,440 --> 00:41:14,535
It looks very heavy,
but, weirdly, I like it.

982
00:41:14,560 --> 00:41:15,815
Oh, phew. Yay!

983
00:41:15,840 --> 00:41:18,215
That puff pastry mousse
is a revelation.

984
00:41:18,240 --> 00:41:19,935
I taste the puff pastry
when I eat the mousse.

985
00:41:19,960 --> 00:41:22,695
Ancl that fudgy base is beautiful.

986
00:41:22,720 --> 00:41:24,935
It works for me. I don't like it.

987
00:41:26,040 --> 00:41:29,335
Because I love it. Oh, my god!
LAUGHTER

988
00:41:29,360 --> 00:41:33,815
It was gooey, chewy,
tasty puff pastry mousse.

989
00:41:33,840 --> 00:41:35,215
It's delicious.

990
00:41:35,240 --> 00:41:39,175
Did you put this to the next level?
Yes, you did.

991
00:41:39,200 --> 00:41:42,455
Well clone, we'll see you later.
Thank you. Thank you very much.

992
00:41:43,840 --> 00:41:46,615
Can die happy.
SHE LAUGHS

993
00:41:53,200 --> 00:41:54,455
Does it look real?

994
00:41:54,480 --> 00:41:59,015
I would say yes. And the thing
which really catch my eye is this.

995
00:41:59,040 --> 00:42:01,895
The proportions, as well,
I think are great. The radio.

996
00:42:01,920 --> 00:42:03,375
You've clone a great
bit of work here.

997
00:42:03,400 --> 00:42:04,735
Well clone. Thank you. Thank you.

998
00:42:04,760 --> 00:42:07,055
Love it, love it, love it.
Where's the cake?

999
00:42:07,080 --> 00:42:08,215
It could be anywhere, yeah.

1000
00:42:08,240 --> 00:42:09,935
It's here. Maybe.

1001
00:42:09,960 --> 00:42:12,615
No, I think it's in the radio.
What do you guess? Yes.

1002
00:42:12,640 --> 00:42:14,175
Are we right? Yes, you are.

1003
00:42:14,200 --> 00:42:16,535
OK, please cut us
a slice of your dessert.

1004
00:42:16,560 --> 00:42:19,855
Starting with an apple
and Armagnac and fennel jelly,

1005
00:42:19,880 --> 00:42:22,375
an apple and vanilla
and a bit of fennel compote,

1006
00:42:22,400 --> 00:42:23,735
puff pastry and then you have

1007
00:42:23,760 --> 00:42:25,535
a white chocolate
and bavarois mousse.

1008
00:42:26,840 --> 00:42:29,895
That combination of textures
with the fennel,

1009
00:42:29,920 --> 00:42:31,615
you have elevated the dessert.

1010
00:42:31,640 --> 00:42:34,615
But the side I'm less happy with
is the sweetness.

1011
00:42:34,640 --> 00:42:36,135
Pink Ladies...

1012
00:42:36,160 --> 00:42:37,815
Should have gone
all out Granny Smiths,

1013
00:42:37,840 --> 00:42:40,135
and this would've been perfect.

1014
00:42:40,160 --> 00:42:43,455
So, look good, and has the potential
to taste great, too, so well clone.

1015
00:42:43,480 --> 00:42:45,735
Thank you, chefs.
Thank you. Thank you.

1016
00:42:56,200 --> 00:42:57,975
What time, is it? Champagne
o'clock.

1017
00:42:58,000 --> 00:43:00,695
Let's hold on on this one.
LAUGHTER

1018
00:43:00,720 --> 00:43:03,135
From a distance,
it is a grandfather's clock.

1019
00:43:03,160 --> 00:43:06,575
But when you get to the pendulum
and the details on the clock,

1020
00:43:06,600 --> 00:43:08,055
almost there, but not quite.

1021
00:43:08,080 --> 00:43:11,415
Dessert time. Where is it?
Oh, is it hidden in the clock?

1022
00:43:11,440 --> 00:43:12,975
No. What about behind?

1023
00:43:13,000 --> 00:43:15,335
DULL TAPPING
Yes.

1024
00:43:15,360 --> 00:43:17,695
I've found it! I found it.
LAUGHTER

1025
00:43:17,720 --> 00:43:19,255
But I had to kind of look for it,
yeah?

1026
00:43:19,280 --> 00:43:21,135
It could've been in different
places. Yeah. So, well clone.

1027
00:43:21,160 --> 00:43:24,015
We have clone a chocolate casing,

1028
00:43:24,040 --> 00:43:27,055
meadowsweet mousse,
then caramelised apples,

1029
00:43:27,080 --> 00:43:29,495
pecan praline,
and then an arlette biscuit

1030
00:43:29,520 --> 00:43:31,455
with smoked cinnamon.

1031
00:43:31,480 --> 00:43:32,975
There are some very good
elements here,

1032
00:43:33,000 --> 00:43:34,495
but the casing
is a little too thick.

1033
00:43:34,520 --> 00:43:36,015
It's very hard to eat. Yeah.

1034
00:43:36,040 --> 00:43:38,895
Ancl it's also a bit messy
to kind of get to. It's a shame.

1035
00:43:38,920 --> 00:43:41,255
I really enjoy eating
your meadowsweet mousse...

1036
00:43:41,280 --> 00:43:44,015
Woo-hoo! That's a good one.
HAYLEY GIGGLES

1037
00:43:44,040 --> 00:43:45,535
...but...

1038
00:43:45,560 --> 00:43:47,895
...that is the only thing
that I enjoy eating,

1039
00:43:47,920 --> 00:43:50,695
because the chocolate
just take over the whole dessert.

1040
00:43:50,720 --> 00:43:53,215
OK, this is the time
for champagne yet or not?

1041
00:43:53,240 --> 00:43:55,255
We shall let you go
and find out soon.

1042
00:43:55,280 --> 00:43:57,095
Thank you very much. Thank you for
your hard work. Thank you so much.

1043
00:44:00,320 --> 00:44:02,655
ELLIE: Based on their performance
in both challenges,

1044
00:44:02,680 --> 00:44:05,415
the teams will now be ranked
by Cherish and Benoit.

1045
00:44:05,440 --> 00:44:08,135
Visually it's not,
nothing extraordinary,

1046
00:44:08,160 --> 00:44:10,455
but the dessert tastes nice. Mm-hm.

1047
00:44:10,480 --> 00:44:13,015
We might not be able
to make wonderful showpieces,

1048
00:44:13,040 --> 00:44:14,615
but Cherish loved it,
loved it, loved it.

1049
00:44:15,760 --> 00:44:18,135
The dessert, nicely hidden.

1050
00:44:18,160 --> 00:44:21,095
But then the casting of
the chocolate was just too thick.

1051
00:44:21,120 --> 00:44:22,815
HAYLEY: I know we can
step it up a notch,

1052
00:44:22,840 --> 00:44:24,535
if we're given another chance.

1053
00:44:24,560 --> 00:44:27,375
This showpiece showed that
they're very skilful chef.

1054
00:44:27,400 --> 00:44:29,735
We gave it our all to show
the judges that we're here to stay.

1055
00:44:30,920 --> 00:44:32,935
I was expecting more from them.

1056
00:44:32,960 --> 00:44:35,775
But I still remember their coffee
eclair yesterday, so there you go.

1057
00:44:35,800 --> 00:44:37,335
BHARAT: Hopefully we get top.

1058
00:44:37,360 --> 00:44:39,095
We definitely had
a strong first challenge.

1059
00:44:39,120 --> 00:44:41,375
We see how it goes, isn't it? Yeah.
JOHN CHUCKLES

1060
00:44:43,840 --> 00:44:46,415
LIAM: Benoit and Cherish
have made their decision.

1061
00:44:48,160 --> 00:44:50,095
It was very close,

1062
00:44:50,120 --> 00:44:52,455
but the judges thought
the team in first place

1063
00:44:52,480 --> 00:44:55,695
just about pipped it in
the face of strong competition.

1064
00:44:57,680 --> 00:44:59,375
Congratulations...

1065
00:44:59,400 --> 00:45:02,575
...Tj and Narayan from
lnterContinental London at the O2.

1066
00:45:02,600 --> 00:45:04,255
You are through to the next round.

1067
00:45:04,280 --> 00:45:07,135
The team in second place are...

1068
00:45:07,160 --> 00:45:09,055
...Bharat and john
from Soko Patisserie.

1069
00:45:09,080 --> 00:45:11,415
Congratulations, you're through.
Thank you. Thank you.

1070
00:45:11,440 --> 00:45:13,735
LIAM: Carlos and Fausto
were ranked third.

1071
00:45:13,760 --> 00:45:16,215
And Neil and Nicole were fourth.

1072
00:45:16,240 --> 00:45:19,935
Which leaves us with Kate
and Hayley from Cake Ninja,

1073
00:45:19,960 --> 00:45:23,055
and Emese and Abi
from The Pig at Combe.

1074
00:45:23,080 --> 00:45:24,695
After much deliberation,

1075
00:45:24,720 --> 00:45:29,215
Cherish and Benoit have decided that
the team leaving us tonight are...

1076
00:45:31,920 --> 00:45:33,415
...Emese and Abi.

1077
00:45:33,440 --> 00:45:35,775
We're so sorry. Thank you so much.

1078
00:45:35,800 --> 00:45:38,615
The rest of you, well clone,
you're through to the next round.

1079
00:45:38,640 --> 00:45:41,575
We're disappointed that we're
the first team to go home.

1080
00:45:41,600 --> 00:45:44,575
But disappointed
because I know I can do better.

1081
00:45:44,600 --> 00:45:46,055
But we enjoyed the experience.

1082
00:45:46,080 --> 00:45:48,375
You've been brilliant.
I really enjoyed the fact that

1083
00:45:48,400 --> 00:45:49,815
you gave everything you had.

1084
00:45:49,840 --> 00:45:51,775
I can, uh, go home
and put my feet up now.

1085
00:45:53,480 --> 00:45:54,895
You guys smashed it.

1086
00:45:54,920 --> 00:45:57,735
So chuffed. All thanks to him,
he always gives... Not only me.

1087
00:45:57,760 --> 00:45:59,335
A team effort, team effort.

1088
00:45:59,360 --> 00:46:01,655
BOTH: Champagne o'clock!

1089
00:46:01,680 --> 00:46:03,375
Well clone.
Oh, my god, I can't believe it.

1090
00:46:03,400 --> 00:46:06,335
It's just, obviously, exciting
that we've got through, erm,

1091
00:46:06,360 --> 00:46:08,015
and ready to go again next week.

1092
00:46:09,280 --> 00:46:12,215
LIAM: Next time, the teams
take on two classics...

1093
00:46:12,240 --> 00:46:13,495
I love sticky toffee pudding.

1094
00:46:13,520 --> 00:46:15,375
It's just full of sweet,
sweet, sweet flavours.

1095
00:46:15,400 --> 00:46:17,295
...and enter the world
of high fashion...

1096
00:46:17,320 --> 00:46:20,015
You're not just gonna go out
to town in this kind of outfit.

1097
00:46:20,040 --> 00:46:22,015
...as they tailor stylish showpieces.

1098
00:46:22,040 --> 00:46:24,295
Nice and slim, elegant legs.

1099
00:46:24,320 --> 00:46:25,415
So, who will be in vogue?

1100
00:46:25,440 --> 00:46:26,615
Strike a pose.

1101
00:46:26,640 --> 00:46:28,215
And who... Does it feel strong?

1102
00:46:28,240 --> 00:46:29,775
...will be forced off the catwalk?

1103
00:46:29,800 --> 00:46:31,535
Oh, this is too risky.

1104
00:46:31,560 --> 00:46:34,535
Subtitles by Red Bee Media