ELLIE: Last time on Bake Off The Professionals...
Ooh!
...the teams battled with a Benoit fave...
I can have this all clay.
...and tried to trick the judges...
Hopefully it's a trick to the eye for them.
...with a deceptive trompe I'oeil showpiece.
OK. Oh!
While Tj and Narayan's table sculpture was convincing...
You've clone a great bit of work here. Well clone. Thank you.
...it was Emese and Abi...
It's falling apart.
...who couldn't pull the wool over their eyes.
Your design is wrong
and it's not very appealing for a dessert.
I know I can do better.
but we enjoyed the experience.
This time...
You might want to get the beep button on standby.
...the teams reimagine two classics.
I love Sticky Toffee Pudding. It's just full of sweet,
sweet, sweet flavours.
...and get fashionable with haute couture inspired showpieces.
What do you think of Benoit's style?
Benoit'd look good in a bin bag.
Who will emerge with their style intact...
I just want to break it, eat it, lick it.
...and who will be forced off the catwalk?
I'm having a nightmare.
Does it feel strong?
This is too risky.
It went really well last week and
it's a very, very good confidence booster.
You, you get hungry for that win.
You wanna have that feeling again that you had last week. Yeah.
Neil has not slept.
There's been no time to sleep.
I do make him eat. I have to mum all over him... Ah.
...and sit there and go, "Eat your tea."
Last week we were a little untidy
but this week I've put on my
favourite yellow jumper
so I didn't get it dirty each time I practiced not getting it on me.
It, you know, didn't quite go to plan.
Benoit's looking fairly dishy today.
Good morning, chefs. It's Reimagination Day
which means Benoit and Cherish have chosen
two classic desserts they'd like you to zhuzz up a bit.
Now they want you to make 24 of each
and that is where my understanding of
the challenge completely ends so over to the judges
to fill in the blanks.
Chef, the dessert I have chosen is one
of my personal favourite, Sticky Toffee Pudding,
and I have chosen this
because I don't think that you can
improve this so prove me wrong chef.
I reckon there's some pretty scary repercussions proving Cherish wrong
so good luck, chefs.
And Benoit, what's your favourite today?
A Charlotte A La Russe
but this classic dessert is totally ripe for reinvention
so, unlike Cherish,
I am sure this dessert can be
improved so don't prove me wrong, chefs.
This is getting confusing.
You have three and a half hours
to complete your reimagination challenge.
Good luck and your time starts now.
I love Sticky Toffee Pudding. It's just full of sweet,
sweet, sweet flavours.
CHERISH: Do you guys like Sticky Toffee Pudding?
Sticky Toffee Pudding,
with a bit of ice cream, custard as well. Top tier.
I love Sticky Toffee Pudding.
Warm, winter nights kind of dessert.
OK Sticky Toffee Pudding is so delicious as it is... Mmm.
...how can you take it to the next level?
They can have fun with flavour profile. Not flavour.
Ellie's learning.
Yes. I use it with my daughter. I say,
"Darling what's the flavour profile of your fish fingers?
It's probably one of my favourite English desserts I would say.
You can't go wrong with it isn't it,
it's one of them desserts that you just love it.
Sticky Toffee Pudding is my favourite dessert.
I came to UK and I fell in love with it.
It is a national treasure.
Do you prefer custard or ice cream with your Sticky Toffee Pudding?
Pistachio ice cream... Whoa! ..or sometimes saffron also nice.
You lot are a bit posh innit?
The key is date sponge and the Sticky Toffee sauce.
I want to see the chef elevate this classic
and make it into something spectacular.
I'm gonna pass some of this dates through the sieve for the bavarois.
Whether they bring in a mousse or a puree or
a gel it's very important I'm able to recognise Sticky Toffee Pudding.
Good morning, chef.
Hello, good morning.
Morning. It's all about Sticky Toffee Pudding. Yes.
How you gonna reimagine?
We wanted to make sure we don't go over the top
so we tried to keep it simple.
It is not reinvent?
It's not reinvented.
Will I be bored?
I hope not.
Although Tj and Narayan have stuck to
the classic Sticky Toffee Pudding flavours they're hoping
to impress Cherish by adding popcorn and a caramel glaze.
Last week champions, what did you guys do to celebrate?
Well, I had a few drinks with my clad.
OK wholesome, wholesome. That's about it.
But back to the grind straight after that.
You need to stay ahead.
I'm hungry for that first place again now.
Absolutely. Oh, I love this energy.
ELLIE: Having narrowly avoided the chop last week...
Lovely. That's a positive sound.
...Kate and Hayley are pinning their hopes on
a zhuzzed up family favourite.
How are you ladies feeling this morning?
A lot more positive today.
My Sticky Toffee Pudding is a really nice one.
My daughter when she tried, her eyes go big.
When you make something for people that you love
and it's made with love.
Then you're making a memory. Ancl hopefully it's a nice memory.
That's quite important.
Kate and Hayley's desserts will feature date bavarois
with a toffee sauce insert.
Their brown butter sponge will be marbled with
a date puree containing Hayley's secret weapon.
Dates soaked in gunpowder rum.
So you actually infuse?
It's not going to take over I hope? No, no.
just to give the dates some more juiciness.
So I'm just doing my date paste for, for my date sponge.
ELLIE: An essential component of this classic pudding,
dates help produce its famously sweet and sticky sponge...
It will be a very moist sponge with obviously
a lot of dates through it.
...but they're nowhere to be seen in Carlos and Fausto's sponge.
We try to give a cake with some almond flavour.
We made, er, pain de Gene er, so.
Pain de Gene why do you use pain de Gene and not sticky toffee sponge?
The almond flavour of
the pain de Gene that can elevate the dessert.
I, I feel the same.
Sticky Toffee Pudding the hero need to be there so where's the dates?
You're gonna feel the flavour in the mousse...
As well as infusing their mousse with dates,
Carlos and Fausto are straying from
the classic sticky toffee recipe by using
French almond cake as their base
and a layer of jam made from dried fruit.
...with a jam on top that is prunes and figs so.
I don't know if we still find Sticky Toffee Pudding.
Sticky toffee always have
the nice runny caramel sauce, toffee sauce.
This is the toffee sauce.
I'm gonna boil it up for a couple of minutes.
Toffee sauce got a bit of salt in it just to cut that sweetness.
I'm making the caramel creme pat.
The caramel creme pat was sort of our little reimagined bit
instead of just being toffee sauce.
Excluding toffee sauce altogether Neil
and Nicole's caramel creme pat will surround layers of date sponge
and date puree.
They'll be individually decorated with fancy sugar work.
They're gonna have a delicate sugar cage around them.
OK so you're gonna make 24 cages.
What about timing wise?
Do you have enough time to finish?
I hope so. I hope so. I hope so.
Runners-up last week, Bharat and john...
We want a nice clean shell.
...have also chosen a decorative way to showcase their dessert.
We're going with a chocolate dome.
Inside it's sort of a deconstructed Sticky Toffee.
Am I going to taste it just in one mouthful?
I hope so. The combination of everything together
will bring that indulgency.
Staying true to the flavours of
the Sticky Toffee Pudding,
Bharat and John's dessert will consist of date sponge,
vanilla leite de creme and smoked caramel sauce.
What do your family think about you doing this show?
I think they're quite proud.
I was the one who, sort of, went cheffing.
I set myself to do this when I was 14, 15.
That's quite unusual to know what you want from that age...
Yeah.
...when I was 14 or 15 I wanted to be a Spice Girl.
Chefs that's half your time gone.
ls the creme pat ready? Creme pat's good to go.
Those Toffee Puddings better be getting super sticky.
Yeah, boy.
These are my sticky toffee sponges. They're spongy,
it's moist, it's sticky.
Putting lots of sticky sauce on top. That makes it so sweet.
I'm piping my fig
and prune jam then we will put the mousse on top.
I'm just pouring the first layer of bavarois.
If I've got time to do another layer I will.
We've got the date and caramel mousse,
we've got the date paste inside.
I'm just gonna put it in the blast chiller to set.
Let's go, 9°, 9°-
But the Sticky Toffee Puddings are only half the battle.
I am starting the jelly for our Charlotte A La Russe.
They also have to make 24 Charlotte A La Russe.
Our chefs today have to reimagine a century old dessert,
the Charlotte A La Russe.
Typically you will have a set cream,
a jelly and a belt around of beautiful Ladyfingers.
I made it when I was learning to be a pastry chef
but changing it into something new is an exciting project.
Everybody loves the strawberry Charlotte
and the blackcurrant one
but today we'd like to see something a bit different.
I'm making the yuzu cremeux. This is like a citrus.
It's like a posh lemon.
If you were to remove the belt of ladyfingers from
the Charlotte A La Russe, I will feel a little bit twitchy.
The ladyfingers I was gonna say they're easy enough
to bake but I'm gonna end up shooting myself in the foot again.
When it comes to modernising
a classic dessert all chefs will have to walk
a very tight rope because take it too close to
the classic and you're bored,
go too far and you lose the essence
of what that beautiful dessert is meant to be.
OK how have we elevated,
how have we invented the Charlotte Russe?
Er, we stick to a little bit to the classics, er,
the bavarois so it's gonna be like blackcurrant.
ELLIE: As well as the blackcurrant bavarois Carlos
and Fausto's dessert will feature a blackcurrant jelly
and syrup which they'll use to flavour
the collar of their lady finger sponges.
So you've clone a classic.
A bit of a classic, yeah.
Not just a bit. A lot of a classic.
We, er, play safe there.
Being safe might put you in the danger zone as well.
I am making our, a raspberry, er, pate de fruits.
ELLIE: While most chefs are going
with more traditional fruit flavours...
I'm just making the strawberry balsamic jelly.
Classic with flavours but obviously putting my own twist.
I'm making my bavarois. I love the flavour of blackcurrants.
...Tj and Narayan. ,,
I'm making the mango and passion fruit compote.
...are going with more exotic flavours.
We're just trying to make it more innovative and,
and elevate it basically.
ELLIE: Their take on the Charlotte A La Russe will consist
of lady finger collars enclosing layers of yuzu,
passion fruit and mango
to celebrate the taste of Tj's childhood.
I was born and brought up in India...
So when did you move to the UK?
I was ten years old. OK.
...so for me Indian food comes first before anything.
Before ladyfingers.
Definitely before ladyfingers that's for sure.
Also going for flavours that are close to home are Neil and Nicole.
That is a strawberry and black pepper gin.
It's from a place in St Andrews so it's close to where we are.
It's a very nice gin. I like to drink at home.
I know what this is. Cough drop.
No, no, no, no, no, it's not.
It's nice and sweet.
Neil hopes his local gin will enhance
the balsamic strawberries that flavour their desserts
and while their collar of ladyfingers may look conventional
the sponge will contain an unusual ingredient.
So it's gonna be black pepper.
Why? What does the black pepper bring to the Charlotte A La Russe?
just a little peppery taste at the end. just something different.
ELLIE: But one team's taken the reimagination of this dessert
to a whole new level.
What's that?
It's cookie dough mixture.
That's some of my favourite stuff in the world.
You should tell Benoit that.
Well, I haven't tried it yet.
Kate and Hayley have gone rogue by replacing their ladyfingers with
a chocolate chip cookie cup as the vessel for
the mixed berry bavarois.
The whole dessert will then be perched atop one single lady finger.
Normally Charlotte Russe have got the ladyfingers on the outside.
So what's on the outside now, a cookie dough?
It's a cookie dough, yeah.
We need to find the Charlotte Russe... OK. Yes. ..OK?
I'm doing now the ladyfinger.
I'm gonna spread it
and then use a scraper to make those lines that I want.
I'm piping, er, individual.
They need to be the exact same size.
Oh, this is so thick.
You OK?
My mixture is super thick
but I've not got time to remake it so got a little milk
to help loosen it.
What happened then?
Put the sugar in the egg whites instead of
the egg yolks by accident.
It made the mixture quite like dense, so...
Oh, that's annoying.
..| don't know what they're gonna look like when they come out.
Fingers crossed with a wing and a prayer. Ladysfingers crossed.
Ladysfingers crossed.
What's that? Ladyfingers. Where?
Well, it's not the shape of Ladyfingers it's the same...
So what is it then? It's the same batter.
So it's a sponge.
There's no fingers? There's no lady?
There's no ladyfingers.
Bharat and John's fingerless sponges will provide
the base for their ultra-modern
desserts of pistachio bavarois mousse
and raspberry jelly,
coated with a shiny raspberry glaze.
So, you've gone very, very far with the visual... Yeah.
...but very classic with the flavour.
Yeah, I think the flavours are important to keep it clean...
OK. ..not mess around with it too much
and then visually go a bit more crazy.
Chefs, you have one hour left.
Time flies eh...
You OK? Everything going to plan?
Sponge fingers sandwiched with a with a raspberry pates de fruits.
There is some offcuts there.
The Ladyfingers? We haven't clone them as fingers.
Lady, lady fists.
LAUGHING: Brilliant.
I've got a cookie dough cup.
These came out a lot easier at home.
Sure it'll be fine once it's all filled.
I'm gonna start to put the Ladyfingers around.
Yeah, I've tasted these I'm happy enough.
Instead of soaking the sponges I will spray it
with this blackcurrant syrup.
I'm just going to add my yuzu and mango cream on it.
I've got my raspberry jelly.
Berry and lime compote.
Blackcurrant bavarois.
Straight to the freezer.
I'm going with this one and then I come back, OK? Yes, please.
ELLIE: With two desserts to juggle...
Multitasking, multitasking.
...there's no time to spare...
I'm trying to be a superman here with the last push.
...as the chefs still have their Sticky Toffee Puddings
to demould and decorate...
I'm just trying to make some sugar cages for
the top of the Sticky Toffee Pudding.
I'm running out of time.
...but Haley's still assembling hers.
This is gonna be last layer of bavarois.
I'm gonna just put some sponge on top
and I'm just a bit worried.
just don't think these are gonna set in time you know.
If you get them in the fridge hopefully they'll set.
Chefs, you have 30 minutes to go.
Oh, my god, we need a miracle.
I could do a 5K in that time.
Are you going to? Nah. No.
I'm demoulding our raspberry
and pistachio Charlotte A La Russe.
Cut it into portions.
I have to make sure that it's all in same size.
Cos if Cherish pulls out her ruler it is literally like someone's
just telling you off basically.
A couple of my cookie pies have totally broken.
I'm gonna do the glaze for the Charlottes.
We'll start clipping
and john is taking on the Sticky Toffee.
I'm just gonna cut the spheres.
Looks like you're doing brain surgery
and you're cutting out someone's skull.
Kate how you getting on sweetheart? Er, fine.
They're so hard I'm like, "Oh god! They're not gonna be very good."
How we looking on time?
Chefs, you have ten minutes left.
Nearly there, gotta work fast.
Desserts in the fridge. Yeah.
How are they setting? Go and check.
Gonna start sticking and decorating basically.
I love popcorn.
If I found popcorn, I'll eat all clay.
How you getting on? Ooh! Critical moment here.
Ooh! A bit tense, a bit tense.
You don't get the best of me now.
I promise I'm here for support, I promise, I promise.
Oh, careful.
Trying my best to make sure that they look all the same.
Oh, these aren't gonna balance.
I think I'm just gonna have to do this.
This was so not the plan.
Cages are not going well.
Why did you think this was a good idea?
Neil you look stressed. I'm all right.
Do I believe him? No. No.
Cherish's favourite dessert innit. Can't mess it up?
Think we're just looking at the gods now to help us.
No. It's not even set yet, Kate. Is it not?
They might have to just go on the tray with the wraps on.
Chefs, one minute left.
Oh, my god. Nearly there.
I don't think I've got enough caramel to finish.
Oh, my god they're so fine.
We need 24, isn't it? Yes.
Not the neatest piping in the world.
Looking very nice, bro.
What do we think, yeah? Yeah.
This one's a push innit.
Oh, my god these are so embarrassing.
Chefs, your time is up.
Please step away from your desserts.
Oh.
There might be a few that's had a jailbreak.
They broke out of their cages. They broke out their cages.
Beautiful that is.
We've clone what we've set out to do.
We clone better than last time.
We got them all on the trays.
I actually don't have three on there cos they were so broken.
I've got 21.
The teams' reinvented classics now face
the judgements of Benoit and Cherish.
Thanks.
Think this is the hardest part you know.
It's, it's harder than the challenge.
From certain angles they look fine.
If they say anything I'll just say,
"Well Sticky Toffee Puddings aren't pretty."
Tj and Narayan, please come forward.
Chef welcome to the judging table.
Your sticky toffee is really attractive.
Let's hope they taste as beautiful as they look.
So we have date and caramel mousse.
Inside we have date gel with some toffee sauce
and we glaze with the caramel glaze.
It's a bit to the sweet side but who cares?
It's a Sticky Toffee Pudding.
I like the caramel side to it and the sponge works very well.
It's moist, it's really indulgent.
It's a nice dessert.
OK we've got the Charlotte A La Russe.
You're starting with the Ladyfinger sponge,
the mango and passion fruit compote in the middle.
I really, really like the flavours. They are very exotic.
The mango texture is stunning.
The Ladyfingers on the outside, they are dry.
The mousse that you soak in
a little bit of yuzu, passion, mango...
Thank you, chef. Thank you very much.
Thank you chef. Thank you.
80% good.
I think you wanted to push yourself in creating
a beautiful caramel cage on top
and ultimately it looks really messy. Hmm.
The sticky toffees have sticky toffee sponge,
caramel creme pat and a centre of date puree.
I really, really like your sponge.
You've got that stickiness which I like.
But where is the caramel?
You lack the sticky toffee that I'm looking for.
OK what about the Charlotte A La Russe.
We clone a mascarpone and pistachio cream,
er, strawberry and balsamic jelly with Ladyfingers round the side.
But where is the gin?
It's, er, soaked in the strawberries.
I, I've tasted the gin.
It's lovely but here I don't feel it.
The black pepper, the strawberry,
they all merge together beautifully.
Thank you very much. Thank you.
Thank you.
At least they liked the flavour profile so I'm happy with that.
From the first glance it's actually quite intriguing.
We have done a sponge with almond flavour,
date mousse then we did prune and fig jam on top.
I'm looking for dates, you put in prune and figs.
Am I in the world of Sticky Toffee Pudding? No.
With the Sticky Toffee sponge brought back you could have
the connection which we are missing at the minute.
OK we've got the Charlotte A La Russe.
It's a ladyfinger sponge, blackcurrant bavarois,
blackberry and blackcurrant jelly on top.
Blackcurrant flavours, I love.
I enjoy eating a classic Charlotte A La Russe.
I want to have fun with your dessert.
At the moment I'm not getting it. Thank you.
Thank you. Thank you.
They killed us. Yeah.
I just want to break it, eat it, lick it, whatever.
So we started with a layer of salted caramel at the bottom.
We have sticky toffee sponge custard cream
and then on the outside tempered sphere.
Clever.
I don't like it...
...because I love it.
BLEEP BLEEP.
You've put the Sticky Toffee Pudding on the inside
and used the shell of chocolate as a vessel. It's a clever design.
It's like a treasure box in there.
You echo the essence of Sticky Toffee Pudding.
Well clone. Thank you. Thank you.
OK. It definitely doesn't look like a Charlotte on the outside.
So at the bottom we have Ladyfinger Sponge sandwiched
with raspberry jam.
The mousse consists of pistachio and a raspberry jelly on top.
It's not what I've asked for.
That Ladyfingers is no longer present
but when it comes to eating it I find the Charlotte back.
The combination of the raspberry
and the pistachio is just so indulgent.
Cheers. Thank you.
Not 100% for them as well.
She didn't like it. Oh... She didn't like it. ..she scared me, man.
She loved it.
It's unfinished. The plastic is no-no.
So you have got a brown butter sponge with
a gunpowder rum soaked date puree. With a date bavarois and a caramel.
It's a nice dessert to eat. If I give it to my nan,
my nan would be very happy
but does it take me to the world of Sticky Toffee? Not really.
Feel the dates, everything feels dry.
OK we've got the Charlotte A La Russe.
It doesn't look tidy and we are missing a few.
Three yes.
So it's a cookie dough base filled with
a mixed berry bavarois with
a lady finger on top and a Chantilly cream.
Well, we've asked you to reimagine the Charlotte
a la russe, you've went far with it.
Ancl the cookie base for me doesn't link.
I can't eat the ladyfinger sponge. It's hard.
You have a bad clay but tomorrow is a good clay for you.
Thank you.
I mean that was just a disaster.
It was totally fair.
We just did the best that we could in the time frame.
I don't like it, I love it.
That's gonna stay in my head for a very long time.
I'm glad it took them into
the worlds of Sticky Toffee Pudding
and Charlotte A La Russe. It is encouraging, isn't it?
Er...
You're a nightmare.
The chefs now have a golden hour to prepare
and set their elements
ahead of tomorrow's showpiece challenge.
Well, a tricky clay in the kitchen today.
Bharat and john, you said they echoed
the essence of Sticky Toffee Pudding.
It was just so phenomenal. It was delicious.
Tj and Narayan, they did pretty well today.
The only team who has try to move the boundaries on
the Charlotte A La Russe without losing
the Ladyfingers around the side.
Cake Ninja did not have a good day at the office.
Hmm. Charlotte A La Russe it's just so far, far away.
Can they be saved?
Last week they came up with a lovely, showpiece design. Who knows?
So what does tomorrow bring us then?
An haute couture challenge. You're quite fashiony, Cherish.
Dress me in chocolate.
You wish that my little truffle.
One challenge remains
to determine which teams will go through to
the next round and who will leave the competition.
Welcome back, chefs.
It's showpiece time again
and today's theme is haute couture.
I don't really know what it actually means. Benoit?
Haute couture is French for high fashion
so today you must each create
a stunning showpiece capturing the very essence of
the most famous fashion week from all around the world.
Whether your inspiration is Paris, London,
New York or even Milan make sure
your designs stand out from the crowd and knocks our socks off.
Socks, my favourite piece of high fashion
and Cherish more importantly,
what are the chefs making for me to eat today?
We would also like you to create
a aperitif flavour dessert.
It must serve 24
and they also must be fully incorporated within your showpiece.
Right chefs, you had one hour to prep last night.
You now have a further four hours
to complete this challenge. Best of luck,
may the fashion gods be kind. Your time starts now.
I'm not much into designer labels and things.
I like things with skulls on it.
Ellie, you used to be a model.
I was the worst model in
the world and it was all very low market.
I like to make sure that I dress nice.
Live a little bit of the boujis lifestyle.
But it does come with a cost.
What is the most high-end fashion you have wear?
I've had a lovely dress from Matalan before.
I don't like fashion that much.
You don't like fashion.
Sorry no. I do like my handbags
but I'm not a trend setter or a fashionista.
Our showpiece challenge this week is haute couture,
high fashion as you would say in English.
I don't think I still really understand what haute couture is.
I'm guessing it's just, you know, not from River Island.
Who doesn't love high fashion?
They can make a beautiful dress or maybe
a pair of scissors or maybe a mannequin.
Fashion always starts with thread
so our mannequin will be sitting on a large bobbin.
Our chef will also have
to create 24 dessert using aperitif flavours.
Aperitif is a pre-dinner drink.
I don't mind sherry.
Something that I always remember
like my grans drinking at Christmas.
It's very important for the chef
to balance their dessert with the liquor perfectly.
If you put too much I will not be happy.
While developing the dessert I had limoncello, probably
past two weeks, every clay.
Haute couture is the pinnacle of craftsmanship
and I wanted that to be translated into their dessert and showpiece.
Morning, chefs!
ALL: Good morning.
High fashion week and chocolate everywhere.
What have we got today?
So we've taken inspiration from Thierry Mugler,
he's, like, a massive iconic fashion designer.
So we've got a torso that we're gonna be creating
and it's gonna be covered in feathers like his pieces.
Good and in terms of colour is it all gonna be dark?
We have metallic colours.
Is it colourful enough?
Yeah.
Kate and Hayley's chocolate torso will hit
the runway wearing a dress adorned with over
a hundred individual wafer paper feathers.
They're hoping their desserts of lemon panna cotta
and cherry kirsch will really hit the fashion high notes.
Who would you say is
the most fashionable out of me and Liam?
Oh, you 100%.
I mean that's such a leading question, wasn't it?
It was.
Cherish is pretty fashionable as well, isn't she?
She always has lovely clothes on. She is.
Ancl what do you think of Benoit's style?
Benoit'd look good in a bin bag.
Neil is probably about the average amount of fashionable
for, you know, a 40 something year old man.
40 something nothing.
Early 40. Early.
Neil actually does like some of these designer things though.
Oh, I wear Air Max on the daily.
I don't put anything else on my feet.
Morning chefs. Do I see boxes?
Yeah. We're hoping that they're gonna look like
the boxes from
a Parisian boutique that you might get shoes and handbags from.
Is this a fashion statement big enough for haute couture?
If you make the box realistic it could look quite nice.
I hope so.
Neil and Nicole's boxes will sit alongside
a chocolate handbag and high heels.
Their tarts will feature a muscatel sherry gel, orange blossom and honey
with Italian meringue providing the final flourish.
ls your dessert going to link in with high fashion?
Well, it's got Italian meringue on it,
fashion's from Italy as well so... Ha!
Taking a twist on a classic lemon meringue tart.
It's a aperitif inspired dessert?
We want the flavours of the sherry in it
and hopefully the sherry cuts
through the sweetness of the meringue.
When it comes to adding their aperitifs
the chefs must find the right balance.
I'm making cherry kirsch jelly
so I might just put a splash of alcohol at the end.
Too little and the judges won't taste it...
Starting off with the summer punch and berry mousse.
Gonna reduce it down a little bit just so you get
the alcohol out of it.
...too much and they risk overpowering their other flavours.
It's basically a limoncello set cream.
Normally you do with lemons I decide to go all the way alcohol.
We are doing our Campari flavour chocolate mousse.
This is quite strong. They need to feel the alcohol.
Carlos, Fausto, what's the idea?
It's inspired by Valentino's rose dress...
Oh, OK.
...and it's gonna be red like a rose.
All right, now it's time for you guys to strike a pose.
Oh, that's oh.
No, no, no.
It's cringing me out.
Carlos and Fausto's ode to Valentino will include chocolate legs
complete with a fishnet tight design and black isomalt heels.
Forming their dress will be red rose desserts made from chocolate mousse
laced with bitter Italian aperitif and a grape fruit jelly insert.
Is that going to be too bitter?
The sweetness of the chocolate
and the sponge will actually balance out the bitterness.
Ancl it's very Italian as well.
It is, yeah.
So are you going to get the stocking the, the fishnet stocking.
It's in my pocket.
It's in your pocket? Yeah... Can you show us?
Of course.
There we go. Kinky! There we go.
Carlos and Fausto...
Now we're gonna make, er, nice slim elegant legs.
...aren't the only chefs putting in the leg work?
He's starting to work on the legs for the showpiece.
The story for our lady is that she's going to a cocktail party...
Ah-ha! ..before the fashion show
and she's drunk too much, she's fallen over.
Oh, no! What a story!
Her two friends in the back which are the desserts
are gonna be also ladies,
basically they're trying to, obviously, help her up.
Or just say, "Ha ha, you fall over!"
Yeah, exactly... Oh, no! ..literally like that.
He warn me all the time not to drink too much, anyway...
I have to pick her up several times I have to say.
Tj and Narayan's desserts-based ladies will have
sable biscuit bodies perched on top of skirts made
of strawberry, raspberry and Pimms mousse.
A berry, cucumber and mint insert will
complete that quintessential summer punch vibe while their tipsy
supermodel rocks fishnet tights and a chocolate dress.
So we kind of just rolled some modelling chocolate,
try and make it look like a dress.
When it's set and it turns upside down it will stay in that position.
We are gonna make roses. We need them for our dress.
Tagliatelle, fettucine, pappardelle.
We've got our torso then I'm about to make the side pieces.
The shoes have been cast in the mould.
And, and hopefully it comes out
or you might want to get the beep button on standby.
Arghg
If showcasing their chocolate skills wasn't hard enough...
just gonna have to run more chocolate into it,
stick it in the blast chill.
...Bharat and john...
So these are blown sugar.
...are taking a gamble on
an ingredient that's even more fragile?
Sugar can just crack or shatter like, just like glass.
Yeah, it's always a risk, isn't it?
So you've gotta be very careful.
Bharat, john, sugar is Benoit's sort of speciality.
I know. You know it has to be good.
Hopefully we deliver what we've set out to do.
Bharat and John's sugar mannequin will wear
a chocolate hat and stand upon a giant chocolate bobbin.
The desserts will feature white
chocolate thread wrapped around lemon mousse with
a limoncello cream centre.
The idea is so you guys can get that booziness.
It's all gonna be about balance, is it?
Yeah. But let's be honest about it, you're taking a lot of risk.
Yeah.
Combine sugar work and chocolate is the most difficult part.
El', ballsy, yeah?
You are halfway through your fashion inspired showpiece darlings.
No it's, it's gonna be longer, it's gotta be darling.
Yeah, I would love a plate of pasta.
I really just need to get these boxes built.
Normally we think outside the box
but this time we're actually making the boxes.
No, I10, no, no, no, no.
What you doing over there Narayan?
You can see what he's working on.
He's added melons.
We are gonna place roses.
ELLIE: As the other showpieces start to take shape...
Eesh! I'm having a nightmare.
...Kate's pulling hers apart.
These pieces are bigger than what they need to be so
the sides of the body aren't fitting.
So I'm having to take them off and just cut them down.
This has put me back too much time.
I'm gonna try and come back from it but I actually don't know if I can.
How you getting on Kate? All right, I'm just stressing.
Obviously this has been a bit of a disaster.
Although Kate's readjusted her torso measurements.
No!
...she's still struggling with her side panels.
Oh, this is going so bad.
I'm gonna start layering my dessert.
This is the limoncello cream to get that boozy flavour.
Panna cotta going on. I think I've got the balance right.
The grape fruit jelly is quite bitter.
So that's the cucumber insert.
This will represent you know how we normally have
a cocktail, you have a slice of cucumber in it.
I'm gonna get these into the chiller now.
You know what, screw that. I don't have time to fix it.
I'm gonna just move on so we can actually get a showpiece.
Kate and Hayley they seems to struggling.
It's really messy.
It seems like a tornado just went past their table.
Ancl the clock is ticking. Mm-hmm.
So these are the boobies.
I forgot to add these on.
Neil and Nicole.
Will we be bored with just boxes?
Is it fashionable enough?
Box need to be dead precise and neat clean.
Arghg
It's gonna look like BLEEP.
Bharat and John they're using chocolate, they're using sugar.
P I. U I, Pull. pull.
I think it's very ambitious to go all out with
the most difficult medium to put together
because, ultimately, with sugar work if it breaks we have not much left.
OK? Yeah. All good. Am I in?
In, in.
Fan.
Yeah, fan.
Got it? Yeah, I'm holding it.
just, just be sensible.
That's it.
just put it on the angle.
All good.
All right, everyone, one hour to go.
John this hasn't moved again, has it?
just enough time for a catwalk off.
Are you ready?
Hasn't moved, has it? Don't, don't think so.
just to have a second opinion. That's it fine. Go, go, go.
So I'm using edible wafer paper just to create a feather effect.
You look very intense, what's going on?
It's going slightly to the right but it, it's glued so...
Are you ready to go shhh?
So I'm just giving
the effect of fishnets for my beautiful lady.
This is a handbag,
I was looking at pictures for this inspiration
and obviously it comes up with all the prices.
I was like £5,000!
For a handbag!
The lady figure that's made out of the orange sable,
this is what is gonna sit on top of our dessert.
Don't make it too thin. Make it a bit thick.
Right really careful now please. No sudden movements.
It is gonna be red so a bit of passion.
Woo-hoo. Pink, it's vibrant, it's fun.
Yes.
When I was little my mum always used to say,
"Pink to make the boys wink,"
but I don't think you can say that anymore.
judges mentioned colour.
In practice we did like gold
and silver but we're gonna go for red.
It's getting what I wanted. It's nice.
No. The fishnet didn't really work.
Doesn't it? No.
At all? No.
Chefs you have half an hour to go.
You are not allowed to be fashionably late.
I'm just demoulding my entremets. These will be the flower dress.
just gonna glaze the dessert.
Trying to recreate the bobbin. We're going for a few threads.
We are gonna spray it.
Desserts just encased in like a dark chocolate dome.
I don't want it too thick.
I'm just piping the Italian meringue on.
Do I think they fit the brief? I'm not 100% sure.
Spraying the hat.
Yes, this is fashion.
You're a natural you, aren't you?
I'm just good at pouting.
How do you do it?
We've got quite an eccentric mask.
Haute couture's a fun one cos you're not just gonna, you know, go out
to town in this kind of outfit.
Chefs you have 15 minutes left.
Not a lot of time.
Right strike a pose.
You got it? Yeah, go, go, 9°- 60, go, 9°, 9°, 9°-
Bring the cooling spray. Huh? The cooling spray.
Push it this way, push it this way.
Right, right, right, push it this way yes.
A wee bit this way. Wee bit this way.
Wee bit, wee bit, wee bit, to try and distribute that weight.
Yeah? Yeah, we're good with that.
All right, last push.
How much have you got there?
One, two, three, four, five, six.
This is gonna look like her friends.
But they're gonna be standing up straight. Oh, oh, it's too soft.
I'm using chocolate to put the neck on. It's giving me fear.
It ain't perfect but it's a shoe.
I would never be able to walk in them.
The small legs they are very delicate.
Come on.
We'll put the dessert on now, yeah.
Our desserts are gonna be on the sides like part of the outfit.
Almost falling down.
No, no, it's fine.
Chefs, one minute to go.
Got it.
One, two, three.
Oh, this is too risky.
Sure.
Excuse me. Then the hat.
Let's not put it, let, let's play it safe.
Chefs, your time is up please step away from your showpieces.
Well clone. Well clone.
That wasn't easy. Yeah.
It was a bit of a push. Yeah.
We wanted to put the hat on there.
No point risking it.
Rather have the showpiece up than down.
I got something on the table.
A bespoke collection of haute couture inspired showpieces
and their accompanying desserts...
...but which is a passing fad
and whose will stand the test of time?
It's still holding.
It was a bit of a gamble as well.
Ancl it paid off. Yeah.
Oh, no! Only three of them fell.
Huh? The biscuit on top of course it's gonna be BLEEP soft.
Tj and Narayan from Intercontinental London the O2 please come forward.
Our lady here has a bit too much to drink and she's fallen over
and her friends in the back standing there watching laughing at her.
The friends are not laughing anymore.
They should have been helping.
You've made a choice to work with a sable pastry
and it didn't work
but I think it's a beautiful showpiece.
I really like the stocking.
Her leg, it's actually quite sexy I quite like it.
We've got a berry and summer punch mousse,
a strawberry, raspberry, mint and cucumber insert.
Finishing it off we have the orange sable which was the lady as well.
It's a nice dessert.
Very light, very summery.
I really like the crunch of the cucumber,
however the aperitif it's a bit lost.
It's a little bit on the weak side but all in all a nice
and fresh dessert. Mm.
Well clone. Thank you very much.
Thank you. Thank you. Thank you GUYS-r
Oh, my god.
My heart was up here going like this.
We decided we would do
the beautiful boxes that haute couture might come in.
Is it connecting the clot with haute couture?
The finishing touch could have been
a little bit more cleaner but I like the bag,
it looks really realistic.
Your dessert it's a cute a little pie,
but this is not actually connected to the showpiece itself.
We've used jasmine sweet pastry,
an orange blossom and honey curd,
Italian meringue on the top
and sherry gel piped inside the tart as well.
That little muscatel gel in
the middle is very flavoursome
but it doesn't taste like an aperitif drink.
The meringue is really overpowering.
I've got sweet, sweet, sweet, but good attempt.
Thank you.
I think we could beat them you know.
Don't say that.
It's a bit saucy, it's a bit sexy,
quite like the high heel
because when we are in a high heel for most of
the clay we just want to flick it out and,
and that is how I feel at the moment.
Ancl what happened to your stocking?
We tried to do the fishnet effect but it didn't really quite work.
So now we need to taste the dessert.
We have chocolate sponge served
with bitter aperitif syrup,
grapefruit jelly
and chocolate mousse made as well with aperitif.
I feel the grapefruit quite a lot.
I feel the Italian bitter.
Is it combining nice and balanced?
Not quite.
The bitterness just kick in layer after layer
but good effort though. Thank you.
Thank you. Thank you very much.
Thank you, chefs. Thank you chefs.
We've got a sugar mannequin and a, a bobbin,
a starting point to any clothing.
Look at the number of skills you brought here.
You are the team to beat today.
I was hoping that you'd put the hat on.
Placing the hat on top could collapse our showpiece.
Let's talk about dessert. I see it's a bobbin.
It connect with your showpiece.
So inside yuzu limoncello cream.
Outside a lemon mousse,
sable on the bottom with a chocolate disc on top as well.
I don't have a balance of flavour here.
I've got one very alcoholic flavour to begin with
and everything is surrounded with just the same.
I wish that you put in a little bit more lemon.
A little more contrast in the dessert.
Mmm. Thank you chef. Thank you.
It looks quite futuristic.
it just remind me of ET.
Oh, yeah.
It's a massive fashion statement I have to say,
in terms of the neatness we're not there yet.
So we've got a lemon panna cotta with a cherry liqueur
with a sable ginger base.
Well, I've taste the kirsch which I love so much.
Cherry alcohol
but the main issue is it's
completely casted in so much chocolate.
However I like the cherry liqueur
and I also like the lemon panna cotta.
Thank you very much. Thank you.
You know what? It is what it is.
No honestly it's so fine.
Cherish and Benoit will now decide which teams will go on to
the next round of the competition.
A good effort with the sugar and chocolate element together.
We went hard for this challenge. The sugar work was good,
Benoit liked it. We should both be proud really.
Yeah, we are.
This speaks a volume... Hmm.
...in terms of the theme
and they're showing they've got bags of skill.
Narayan did a fantastic job again like as always he does.
It'll be an amazing achievement to come out on top again.
Does that showpiece take you in the world of haute couture?
We sneakily skirted around the brief a little bit.
I mean if we go home then I'm good with what we did.
This showpiece put a smile on my face.
So if we do go home today we tried our best
but you never know.
Bring it on, Benny boy!
The judges' decision has been made.
Chefs, the judges have ranked this
heat's order of excellence from first to last place.
The team in last place will sadly be leaving the competition.
The judges thought the team in first place bossed
the competition yesterday and held on today for the win.
Congratulations...
...Bharat and john from Soko Patisserie.
You're through to the next round.
Nice one mate.
Tj and Narayan are second and Carlos and Fausto third,
which leaves us with Neil and Nicole and Kate and Hayley.
After much deliberation the judges have decided that
the team leaving the competition this evening are...
...Kate and Hayley.
We're so sorry to see you go, ladies.
Everyone else congratulations you're through.
We've had the most unreal experience.
I'm super proud of where we've got to. We're definitely leaving happy.
So sorry to see you go.
Oh, not at all.
Kate and Hayley they have two bad clays.
You can't have two bad clays in the competition.
You never know we could be back in a few years.
Ancl congratulations Bharat and john they won sugar and chocolate,
they're showing everybody this is what you're gonna have
to do to beat us.
00f, now you, you've raised the bar.
This week's been very challenging but we got there.
You can't get too excited.
Yeah, exactly because...
There's more to do.
Well done bro. Well deserved. Well deserved.
We're happy with the result. Wanted to be first,
next week we'll show them how much sugar we can do.
Next time... Let's go.
...with a spot in the final six at stake,
the teams tackle viennoiserie...
Croissant king, bro.
Mama mia. Ooh, oh, oh!
...and it's game on...
Roll up, roll up!
...as they produce play themed showpieces.
One of the best we've had on this show.
Who'll hit the high notes?...
Rock and roll, isn't it?
...and whose dreams will go up in flames?
Arghg
Chef?
OK, breathe.
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