1 00:00:02,120 --> 00:00:03,575 ELLIE: Last time on Bake Off The Professionals... 2 00:00:03,600 --> 00:00:04,655 Ooh! 3 00:00:04,680 --> 00:00:06,575 ...the teams battled with a Benoit fave... 4 00:00:06,600 --> 00:00:07,615 I can have this all clay. 5 00:00:07,640 --> 00:00:09,095 ...and tried to trick the judges... 6 00:00:09,360 --> 00:00:11,295 Hopefully it's a trick to the eye for them. 7 00:00:11,320 --> 00:00:13,615 ...with a deceptive trompe I'oeil showpiece. 8 00:00:13,640 --> 00:00:14,735 OK. Oh! 9 00:00:14,760 --> 00:00:17,735 While Tj and Narayan's table sculpture was convincing... 10 00:00:17,760 --> 00:00:19,655 You've clone a great bit of work here. Well clone. Thank you. 11 00:00:19,680 --> 00:00:20,895 ...it was Emese and Abi... 12 00:00:20,920 --> 00:00:21,975 It's falling apart. 13 00:00:22,000 --> 00:00:23,855 ...who couldn't pull the wool over their eyes. 14 00:00:24,200 --> 00:00:25,255 Your design is wrong 15 00:00:25,280 --> 00:00:27,055 and it's not very appealing for a dessert. 16 00:00:27,080 --> 00:00:28,175 I know I can do better. 17 00:00:28,200 --> 00:00:29,695 but we enjoyed the experience. 18 00:00:29,720 --> 00:00:30,775 This time... 19 00:00:30,800 --> 00:00:32,615 You might want to get the beep button on standby. 20 00:00:32,640 --> 00:00:34,935 ...the teams reimagine two classics. 21 00:00:34,960 --> 00:00:37,255 I love Sticky Toffee Pudding. It's just full of sweet, 22 00:00:37,280 --> 00:00:38,255 sweet, sweet flavours. 23 00:00:38,280 --> 00:00:41,455 ...and get fashionable with haute couture inspired showpieces. 24 00:00:41,680 --> 00:00:42,895 What do you think of Benoit's style? 25 00:00:42,920 --> 00:00:45,135 Benoit'd look good in a bin bag. 26 00:00:45,920 --> 00:00:48,255 Who will emerge with their style intact... 27 00:00:48,280 --> 00:00:50,735 I just want to break it, eat it, lick it. 28 00:00:50,760 --> 00:00:52,615 ...and who will be forced off the catwalk? 29 00:00:52,840 --> 00:00:54,135 I'm having a nightmare. 30 00:00:54,360 --> 00:00:55,655 Does it feel strong? 31 00:00:55,680 --> 00:00:56,775 This is too risky. 32 00:01:07,680 --> 00:01:08,975 It went really well last week and 33 00:01:09,000 --> 00:01:10,895 it's a very, very good confidence booster. 34 00:01:10,920 --> 00:01:12,375 You, you get hungry for that win. 35 00:01:12,400 --> 00:01:14,775 You wanna have that feeling again that you had last week. Yeah. 36 00:01:14,800 --> 00:01:16,095 Neil has not slept. 37 00:01:16,320 --> 00:01:17,615 There's been no time to sleep. 38 00:01:18,480 --> 00:01:21,175 I do make him eat. I have to mum all over him... Ah. 39 00:01:21,200 --> 00:01:22,975 ...and sit there and go, "Eat your tea." 40 00:01:23,000 --> 00:01:25,255 Last week we were a little untidy 41 00:01:25,280 --> 00:01:26,415 but this week I've put on my 42 00:01:26,440 --> 00:01:27,815 favourite yellow jumper 43 00:01:28,080 --> 00:01:31,055 so I didn't get it dirty each time I practiced not getting it on me. 44 00:01:31,400 --> 00:01:33,135 It, you know, didn't quite go to plan. 45 00:01:34,120 --> 00:01:35,935 Benoit's looking fairly dishy today. 46 00:01:37,560 --> 00:01:40,375 Good morning, chefs. It's Reimagination Day 47 00:01:40,640 --> 00:01:42,975 which means Benoit and Cherish have chosen 48 00:01:43,000 --> 00:01:45,255 two classic desserts they'd like you to zhuzz up a bit. 49 00:01:46,080 --> 00:01:47,895 Now they want you to make 24 of each 50 00:01:47,920 --> 00:01:49,335 and that is where my understanding of 51 00:01:49,360 --> 00:01:51,815 the challenge completely ends so over to the judges 52 00:01:51,840 --> 00:01:52,935 to fill in the blanks. 53 00:01:53,200 --> 00:01:55,935 Chef, the dessert I have chosen is one 54 00:01:55,960 --> 00:01:59,695 of my personal favourite, Sticky Toffee Pudding, 55 00:02:00,000 --> 00:02:01,295 and I have chosen this 56 00:02:01,320 --> 00:02:03,615 because I don't think that you can 57 00:02:03,640 --> 00:02:06,015 improve this so prove me wrong chef. 58 00:02:06,400 --> 00:02:10,175 I reckon there's some pretty scary repercussions proving Cherish wrong 59 00:02:10,200 --> 00:02:11,655 so good luck, chefs. 60 00:02:11,680 --> 00:02:13,135 And Benoit, what's your favourite today? 61 00:02:13,360 --> 00:02:14,775 A Charlotte A La Russe 62 00:02:15,040 --> 00:02:18,255 but this classic dessert is totally ripe for reinvention 63 00:02:18,280 --> 00:02:19,335 so, unlike Cherish, 64 00:02:19,720 --> 00:02:22,015 I am sure this dessert can be 65 00:02:22,040 --> 00:02:23,495 improved so don't prove me wrong, chefs. 66 00:02:23,760 --> 00:02:25,255 This is getting confusing. 67 00:02:26,080 --> 00:02:27,815 You have three and a half hours 68 00:02:27,840 --> 00:02:29,735 to complete your reimagination challenge. 69 00:02:30,000 --> 00:02:32,535 Good luck and your time starts now. 70 00:02:34,600 --> 00:02:36,895 I love Sticky Toffee Pudding. It's just full of sweet, 71 00:02:36,920 --> 00:02:37,695 sweet, sweet flavours. 72 00:02:37,720 --> 00:02:39,655 CHERISH: Do you guys like Sticky Toffee Pudding? 73 00:02:39,680 --> 00:02:40,815 Sticky Toffee Pudding, 74 00:02:40,840 --> 00:02:44,215 with a bit of ice cream, custard as well. Top tier. 75 00:02:44,440 --> 00:02:46,015 I love Sticky Toffee Pudding. 76 00:02:46,040 --> 00:02:49,015 Warm, winter nights kind of dessert. 77 00:02:49,280 --> 00:02:51,855 OK Sticky Toffee Pudding is so delicious as it is... Mmm. 78 00:02:51,880 --> 00:02:53,375 ...how can you take it to the next level? 79 00:02:53,400 --> 00:02:56,215 They can have fun with flavour profile. Not flavour. 80 00:02:56,240 --> 00:02:57,295 Ellie's learning. 81 00:02:57,320 --> 00:02:58,575 Yes. I use it with my daughter. I say, 82 00:02:58,600 --> 00:03:00,975 "Darling what's the flavour profile of your fish fingers? 83 00:03:02,560 --> 00:03:04,895 It's probably one of my favourite English desserts I would say. 84 00:03:04,920 --> 00:03:06,055 You can't go wrong with it isn't it, 85 00:03:06,080 --> 00:03:08,415 it's one of them desserts that you just love it. 86 00:03:08,440 --> 00:03:11,135 Sticky Toffee Pudding is my favourite dessert. 87 00:03:11,160 --> 00:03:13,975 I came to UK and I fell in love with it. 88 00:03:14,000 --> 00:03:16,255 It is a national treasure. 89 00:03:16,520 --> 00:03:19,095 Do you prefer custard or ice cream with your Sticky Toffee Pudding? 90 00:03:19,120 --> 00:03:22,535 Pistachio ice cream... Whoa! ..or sometimes saffron also nice. 91 00:03:22,560 --> 00:03:24,015 You lot are a bit posh innit? 92 00:03:25,000 --> 00:03:28,855 The key is date sponge and the Sticky Toffee sauce. 93 00:03:29,120 --> 00:03:31,935 I want to see the chef elevate this classic 94 00:03:31,960 --> 00:03:34,535 and make it into something spectacular. 95 00:03:34,560 --> 00:03:37,335 I'm gonna pass some of this dates through the sieve for the bavarois. 96 00:03:37,600 --> 00:03:40,575 Whether they bring in a mousse or a puree or 97 00:03:40,600 --> 00:03:45,855 a gel it's very important I'm able to recognise Sticky Toffee Pudding. 98 00:03:47,000 --> 00:03:48,015 Good morning, chef. 99 00:03:48,040 --> 00:03:49,215 Hello, good morning. 100 00:03:49,240 --> 00:03:51,895 Morning. It's all about Sticky Toffee Pudding. Yes. 101 00:03:52,120 --> 00:03:53,535 How you gonna reimagine? 102 00:03:53,560 --> 00:03:56,055 We wanted to make sure we don't go over the top 103 00:03:56,080 --> 00:03:57,175 so we tried to keep it simple. 104 00:03:57,200 --> 00:03:58,815 It is not reinvent? 105 00:03:58,840 --> 00:03:59,975 It's not reinvented. 106 00:04:00,000 --> 00:04:01,095 Will I be bored? 107 00:04:01,120 --> 00:04:02,295 I hope not. 108 00:04:03,040 --> 00:04:04,815 Although Tj and Narayan have stuck to 109 00:04:04,840 --> 00:04:07,815 the classic Sticky Toffee Pudding flavours they're hoping 110 00:04:07,840 --> 00:04:11,015 to impress Cherish by adding popcorn and a caramel glaze. 111 00:04:11,720 --> 00:04:14,495 Last week champions, what did you guys do to celebrate? 112 00:04:14,520 --> 00:04:15,855 Well, I had a few drinks with my clad. 113 00:04:15,880 --> 00:04:17,175 OK wholesome, wholesome. That's about it. 114 00:04:17,520 --> 00:04:18,935 But back to the grind straight after that. 115 00:04:18,960 --> 00:04:20,015 You need to stay ahead. 116 00:04:20,040 --> 00:04:21,535 I'm hungry for that first place again now. 117 00:04:21,560 --> 00:04:23,935 Absolutely. Oh, I love this energy. 118 00:04:24,720 --> 00:04:27,015 ELLIE: Having narrowly avoided the chop last week... 119 00:04:27,040 --> 00:04:29,735 Lovely. That's a positive sound. 120 00:04:30,080 --> 00:04:31,895 ...Kate and Hayley are pinning their hopes on 121 00:04:31,920 --> 00:04:33,655 a zhuzzed up family favourite. 122 00:04:33,920 --> 00:04:35,095 How are you ladies feeling this morning? 123 00:04:35,120 --> 00:04:36,775 A lot more positive today. 124 00:04:37,040 --> 00:04:38,935 My Sticky Toffee Pudding is a really nice one. 125 00:04:38,960 --> 00:04:41,495 My daughter when she tried, her eyes go big. 126 00:04:41,520 --> 00:04:42,975 When you make something for people that you love 127 00:04:43,000 --> 00:04:44,095 and it's made with love. 128 00:04:44,120 --> 00:04:47,095 Then you're making a memory. Ancl hopefully it's a nice memory. 129 00:04:47,120 --> 00:04:48,335 That's quite important. 130 00:04:49,360 --> 00:04:51,935 Kate and Hayley's desserts will feature date bavarois 131 00:04:51,960 --> 00:04:53,735 with a toffee sauce insert. 132 00:04:54,000 --> 00:04:55,975 Their brown butter sponge will be marbled with 133 00:04:56,000 --> 00:04:58,735 a date puree containing Hayley's secret weapon. 134 00:04:59,040 --> 00:05:01,295 Dates soaked in gunpowder rum. 135 00:05:01,320 --> 00:05:02,535 So you actually infuse? 136 00:05:03,240 --> 00:05:05,175 It's not going to take over I hope? No, no. 137 00:05:05,200 --> 00:05:07,455 just to give the dates some more juiciness. 138 00:05:08,400 --> 00:05:12,135 So I'm just doing my date paste for, for my date sponge. 139 00:05:12,160 --> 00:05:14,615 ELLIE: An essential component of this classic pudding, 140 00:05:14,640 --> 00:05:17,855 dates help produce its famously sweet and sticky sponge... 141 00:05:18,320 --> 00:05:20,135 It will be a very moist sponge with obviously 142 00:05:20,160 --> 00:05:21,375 a lot of dates through it. 143 00:05:21,720 --> 00:05:24,615 ...but they're nowhere to be seen in Carlos and Fausto's sponge. 144 00:05:25,200 --> 00:05:28,175 We try to give a cake with some almond flavour. 145 00:05:28,400 --> 00:05:30,815 We made, er, pain de Gene er, so. 146 00:05:30,840 --> 00:05:34,015 Pain de Gene why do you use pain de Gene and not sticky toffee sponge? 147 00:05:34,040 --> 00:05:35,335 The almond flavour of 148 00:05:35,360 --> 00:05:38,175 the pain de Gene that can elevate the dessert. 149 00:05:39,320 --> 00:05:40,295 I, I feel the same. 150 00:05:40,560 --> 00:05:44,295 Sticky Toffee Pudding the hero need to be there so where's the dates? 151 00:05:44,560 --> 00:05:46,935 You're gonna feel the flavour in the mousse... 152 00:05:48,040 --> 00:05:50,335 As well as infusing their mousse with dates, 153 00:05:50,360 --> 00:05:51,375 Carlos and Fausto are straying from 154 00:05:51,400 --> 00:05:54,215 the classic sticky toffee recipe by using 155 00:05:54,240 --> 00:05:56,215 French almond cake as their base 156 00:05:56,240 --> 00:05:58,815 and a layer of jam made from dried fruit. 157 00:05:59,200 --> 00:06:02,535 ...with a jam on top that is prunes and figs so. 158 00:06:02,800 --> 00:06:05,055 I don't know if we still find Sticky Toffee Pudding. 159 00:06:07,680 --> 00:06:08,895 Sticky toffee always have 160 00:06:08,920 --> 00:06:11,215 the nice runny caramel sauce, toffee sauce. 161 00:06:11,240 --> 00:06:12,415 This is the toffee sauce. 162 00:06:12,440 --> 00:06:14,335 I'm gonna boil it up for a couple of minutes. 163 00:06:14,600 --> 00:06:17,215 Toffee sauce got a bit of salt in it just to cut that sweetness. 164 00:06:17,240 --> 00:06:19,135 I'm making the caramel creme pat. 165 00:06:19,160 --> 00:06:23,095 The caramel creme pat was sort of our little reimagined bit 166 00:06:23,120 --> 00:06:25,415 instead of just being toffee sauce. 167 00:06:25,440 --> 00:06:27,935 Excluding toffee sauce altogether Neil 168 00:06:27,960 --> 00:06:31,455 and Nicole's caramel creme pat will surround layers of date sponge 169 00:06:31,480 --> 00:06:32,575 and date puree. 170 00:06:32,600 --> 00:06:35,655 They'll be individually decorated with fancy sugar work. 171 00:06:35,680 --> 00:06:38,495 They're gonna have a delicate sugar cage around them. 172 00:06:38,520 --> 00:06:40,775 OK so you're gonna make 24 cages. 173 00:06:40,800 --> 00:06:42,055 What about timing wise? 174 00:06:42,080 --> 00:06:43,615 Do you have enough time to finish? 175 00:06:43,640 --> 00:06:45,855 I hope so. I hope so. I hope so. 176 00:06:46,240 --> 00:06:48,535 Runners-up last week, Bharat and john... 177 00:06:48,560 --> 00:06:50,135 We want a nice clean shell. 178 00:06:50,160 --> 00:06:53,535 ...have also chosen a decorative way to showcase their dessert. 179 00:06:53,760 --> 00:06:54,895 We're going with a chocolate dome. 180 00:06:54,920 --> 00:06:57,495 Inside it's sort of a deconstructed Sticky Toffee. 181 00:06:57,520 --> 00:07:00,255 Am I going to taste it just in one mouthful? 182 00:07:00,520 --> 00:07:02,495 I hope so. The combination of everything together 183 00:07:02,520 --> 00:07:03,775 will bring that indulgency. 184 00:07:04,920 --> 00:07:06,255 Staying true to the flavours of 185 00:07:06,280 --> 00:07:07,855 the Sticky Toffee Pudding, 186 00:07:07,880 --> 00:07:10,615 Bharat and John's dessert will consist of date sponge, 187 00:07:11,040 --> 00:07:13,935 vanilla leite de creme and smoked caramel sauce. 188 00:07:13,960 --> 00:07:15,615 What do your family think about you doing this show? 189 00:07:15,640 --> 00:07:17,015 I think they're quite proud. 190 00:07:17,040 --> 00:07:18,695 I was the one who, sort of, went cheffing. 191 00:07:18,720 --> 00:07:21,855 I set myself to do this when I was 14, 15. 192 00:07:21,880 --> 00:07:24,175 That's quite unusual to know what you want from that age... 193 00:07:24,200 --> 00:07:24,975 Yeah. 194 00:07:25,000 --> 00:07:27,455 ...when I was 14 or 15 I wanted to be a Spice Girl. 195 00:07:30,440 --> 00:07:32,215 Chefs that's half your time gone. 196 00:07:32,920 --> 00:07:35,255 ls the creme pat ready? Creme pat's good to go. 197 00:07:35,280 --> 00:07:38,095 Those Toffee Puddings better be getting super sticky. 198 00:07:38,120 --> 00:07:39,175 Yeah, boy. 199 00:07:39,200 --> 00:07:42,495 These are my sticky toffee sponges. They're spongy, 200 00:07:42,520 --> 00:07:44,455 it's moist, it's sticky. 201 00:07:44,480 --> 00:07:46,735 Putting lots of sticky sauce on top. That makes it so sweet. 202 00:07:47,040 --> 00:07:48,535 I'm piping my fig 203 00:07:48,560 --> 00:07:50,895 and prune jam then we will put the mousse on top. 204 00:07:50,920 --> 00:07:53,255 I'm just pouring the first layer of bavarois. 205 00:07:53,280 --> 00:07:54,455 If I've got time to do another layer I will. 206 00:07:54,720 --> 00:07:55,935 We've got the date and caramel mousse, 207 00:07:55,960 --> 00:07:57,175 we've got the date paste inside. 208 00:07:57,200 --> 00:07:59,495 I'm just gonna put it in the blast chiller to set. 209 00:07:59,520 --> 00:08:00,375 Let's go, 9°, 9°- 210 00:08:00,400 --> 00:08:03,175 But the Sticky Toffee Puddings are only half the battle. 211 00:08:03,200 --> 00:08:05,855 I am starting the jelly for our Charlotte A La Russe. 212 00:08:06,120 --> 00:08:08,815 They also have to make 24 Charlotte A La Russe. 213 00:08:09,440 --> 00:08:13,255 Our chefs today have to reimagine a century old dessert, 214 00:08:13,280 --> 00:08:14,695 the Charlotte A La Russe. 215 00:08:14,720 --> 00:08:17,015 Typically you will have a set cream, 216 00:08:17,040 --> 00:08:20,335 a jelly and a belt around of beautiful Ladyfingers. 217 00:08:20,360 --> 00:08:22,695 I made it when I was learning to be a pastry chef 218 00:08:22,720 --> 00:08:25,535 but changing it into something new is an exciting project. 219 00:08:25,560 --> 00:08:27,855 Everybody loves the strawberry Charlotte 220 00:08:27,880 --> 00:08:29,295 and the blackcurrant one 221 00:08:29,320 --> 00:08:31,775 but today we'd like to see something a bit different. 222 00:08:31,800 --> 00:08:35,695 I'm making the yuzu cremeux. This is like a citrus. 223 00:08:35,720 --> 00:08:37,015 It's like a posh lemon. 224 00:08:37,280 --> 00:08:40,695 If you were to remove the belt of ladyfingers from 225 00:08:40,720 --> 00:08:43,735 the Charlotte A La Russe, I will feel a little bit twitchy. 226 00:08:43,760 --> 00:08:46,655 The ladyfingers I was gonna say they're easy enough 227 00:08:46,680 --> 00:08:48,975 to bake but I'm gonna end up shooting myself in the foot again. 228 00:08:49,000 --> 00:08:50,055 When it comes to modernising 229 00:08:50,080 --> 00:08:52,575 a classic dessert all chefs will have to walk 230 00:08:52,600 --> 00:08:55,295 a very tight rope because take it too close to 231 00:08:55,320 --> 00:08:56,535 the classic and you're bored, 232 00:08:56,560 --> 00:08:58,575 go too far and you lose the essence 233 00:08:58,600 --> 00:09:00,335 of what that beautiful dessert is meant to be. 234 00:09:01,280 --> 00:09:03,575 OK how have we elevated, 235 00:09:03,600 --> 00:09:05,855 how have we invented the Charlotte Russe? 236 00:09:06,760 --> 00:09:09,015 Er, we stick to a little bit to the classics, er, 237 00:09:09,280 --> 00:09:11,215 the bavarois so it's gonna be like blackcurrant. 238 00:09:11,720 --> 00:09:14,055 ELLIE: As well as the blackcurrant bavarois Carlos 239 00:09:14,080 --> 00:09:16,455 and Fausto's dessert will feature a blackcurrant jelly 240 00:09:16,480 --> 00:09:18,815 and syrup which they'll use to flavour 241 00:09:18,840 --> 00:09:21,135 the collar of their lady finger sponges. 242 00:09:21,160 --> 00:09:22,015 So you've clone a classic. 243 00:09:22,040 --> 00:09:23,015 A bit of a classic, yeah. 244 00:09:23,240 --> 00:09:25,455 Not just a bit. A lot of a classic. 245 00:09:25,680 --> 00:09:27,415 We, er, play safe there. 246 00:09:27,440 --> 00:09:30,095 Being safe might put you in the danger zone as well. 247 00:09:31,320 --> 00:09:34,535 I am making our, a raspberry, er, pate de fruits. 248 00:09:34,560 --> 00:09:35,815 ELLIE: While most chefs are going 249 00:09:35,840 --> 00:09:37,695 with more traditional fruit flavours... 250 00:09:37,720 --> 00:09:39,975 I'm just making the strawberry balsamic jelly. 251 00:09:40,240 --> 00:09:43,095 Classic with flavours but obviously putting my own twist. 252 00:09:43,400 --> 00:09:47,375 I'm making my bavarois. I love the flavour of blackcurrants. 253 00:09:47,400 --> 00:09:48,655 ...Tj and Narayan. ,, 254 00:09:48,680 --> 00:09:50,615 I'm making the mango and passion fruit compote. 255 00:09:50,640 --> 00:09:52,455 ...are going with more exotic flavours. 256 00:09:53,320 --> 00:09:55,615 We're just trying to make it more innovative and, 257 00:09:55,640 --> 00:09:57,215 and elevate it basically. 258 00:09:57,240 --> 00:09:59,695 ELLIE: Their take on the Charlotte A La Russe will consist 259 00:09:59,720 --> 00:10:02,455 of lady finger collars enclosing layers of yuzu, 260 00:10:02,480 --> 00:10:04,215 passion fruit and mango 261 00:10:04,240 --> 00:10:06,615 to celebrate the taste of Tj's childhood. 262 00:10:06,920 --> 00:10:08,455 I was born and brought up in India... 263 00:10:08,480 --> 00:10:09,895 So when did you move to the UK? 264 00:10:09,920 --> 00:10:11,575 I was ten years old. OK. 265 00:10:11,600 --> 00:10:14,455 ...so for me Indian food comes first before anything. 266 00:10:14,480 --> 00:10:15,535 Before ladyfingers. 267 00:10:15,560 --> 00:10:17,375 Definitely before ladyfingers that's for sure. 268 00:10:17,400 --> 00:10:20,735 Also going for flavours that are close to home are Neil and Nicole. 269 00:10:20,760 --> 00:10:22,455 That is a strawberry and black pepper gin. 270 00:10:22,480 --> 00:10:25,415 It's from a place in St Andrews so it's close to where we are. 271 00:10:25,440 --> 00:10:27,095 It's a very nice gin. I like to drink at home. 272 00:10:27,120 --> 00:10:29,055 I know what this is. Cough drop. 273 00:10:29,080 --> 00:10:30,655 No, no, no, no, no, it's not. 274 00:10:30,920 --> 00:10:32,335 It's nice and sweet. 275 00:10:34,280 --> 00:10:36,215 Neil hopes his local gin will enhance 276 00:10:36,240 --> 00:10:39,015 the balsamic strawberries that flavour their desserts 277 00:10:39,040 --> 00:10:42,175 and while their collar of ladyfingers may look conventional 278 00:10:42,440 --> 00:10:44,895 the sponge will contain an unusual ingredient. 279 00:10:45,760 --> 00:10:47,015 So it's gonna be black pepper. 280 00:10:47,280 --> 00:10:50,775 Why? What does the black pepper bring to the Charlotte A La Russe? 281 00:10:51,160 --> 00:10:54,015 just a little peppery taste at the end. just something different. 282 00:10:54,920 --> 00:10:57,695 ELLIE: But one team's taken the reimagination of this dessert 283 00:10:57,720 --> 00:10:59,055 to a whole new level. 284 00:10:59,280 --> 00:11:00,255 What's that? 285 00:11:00,280 --> 00:11:01,695 It's cookie dough mixture. 286 00:11:02,680 --> 00:11:04,335 That's some of my favourite stuff in the world. 287 00:11:04,360 --> 00:11:05,575 You should tell Benoit that. 288 00:11:05,600 --> 00:11:07,055 Well, I haven't tried it yet. 289 00:11:08,360 --> 00:11:11,695 Kate and Hayley have gone rogue by replacing their ladyfingers with 290 00:11:11,720 --> 00:11:13,655 a chocolate chip cookie cup as the vessel for 291 00:11:13,680 --> 00:11:15,175 the mixed berry bavarois. 292 00:11:15,720 --> 00:11:19,175 The whole dessert will then be perched atop one single lady finger. 293 00:11:22,280 --> 00:11:24,735 Normally Charlotte Russe have got the ladyfingers on the outside. 294 00:11:24,760 --> 00:11:26,655 So what's on the outside now, a cookie dough? 295 00:11:26,680 --> 00:11:28,215 It's a cookie dough, yeah. 296 00:11:28,560 --> 00:11:31,815 We need to find the Charlotte Russe... OK. Yes. ..OK? 297 00:11:32,720 --> 00:11:34,415 I'm doing now the ladyfinger. 298 00:11:34,440 --> 00:11:35,415 I'm gonna spread it 299 00:11:35,680 --> 00:11:38,135 and then use a scraper to make those lines that I want. 300 00:11:38,360 --> 00:11:40,135 I'm piping, er, individual. 301 00:11:40,160 --> 00:11:41,415 They need to be the exact same size. 302 00:11:42,080 --> 00:11:43,855 Oh, this is so thick. 303 00:11:44,640 --> 00:11:45,615 You OK? 304 00:11:46,040 --> 00:11:48,855 My mixture is super thick 305 00:11:48,880 --> 00:11:51,175 but I've not got time to remake it so got a little milk 306 00:11:51,200 --> 00:11:52,215 to help loosen it. 307 00:11:52,240 --> 00:11:53,335 What happened then? 308 00:11:53,360 --> 00:11:55,655 Put the sugar in the egg whites instead of 309 00:11:55,680 --> 00:11:56,935 the egg yolks by accident. 310 00:11:56,960 --> 00:11:59,935 It made the mixture quite like dense, so... 311 00:12:00,160 --> 00:12:01,295 Oh, that's annoying. 312 00:12:01,320 --> 00:12:02,975 ..| don't know what they're gonna look like when they come out. 313 00:12:03,000 --> 00:12:04,775 Fingers crossed with a wing and a prayer. Ladysfingers crossed. 314 00:12:04,800 --> 00:12:06,535 Ladysfingers crossed. 315 00:12:06,960 --> 00:12:10,135 What's that? Ladyfingers. Where? 316 00:12:10,160 --> 00:12:11,975 Well, it's not the shape of Ladyfingers it's the same... 317 00:12:12,000 --> 00:12:13,855 So what is it then? It's the same batter. 318 00:12:13,880 --> 00:12:14,895 So it's a sponge. 319 00:12:15,840 --> 00:12:17,375 There's no fingers? There's no lady? 320 00:12:17,400 --> 00:12:18,375 There's no ladyfingers. 321 00:12:19,560 --> 00:12:21,855 Bharat and John's fingerless sponges will provide 322 00:12:21,880 --> 00:12:23,095 the base for their ultra-modern 323 00:12:23,120 --> 00:12:25,415 desserts of pistachio bavarois mousse 324 00:12:25,440 --> 00:12:26,655 and raspberry jelly, 325 00:12:26,680 --> 00:12:28,895 coated with a shiny raspberry glaze. 326 00:12:29,200 --> 00:12:31,575 So, you've gone very, very far with the visual... Yeah. 327 00:12:31,600 --> 00:12:32,695 ...but very classic with the flavour. 328 00:12:32,960 --> 00:12:35,215 Yeah, I think the flavours are important to keep it clean... 329 00:12:35,480 --> 00:12:36,895 OK. ..not mess around with it too much 330 00:12:37,320 --> 00:12:39,575 and then visually go a bit more crazy. 331 00:12:41,240 --> 00:12:42,935 Chefs, you have one hour left. 332 00:12:42,960 --> 00:12:43,975 Time flies eh... 333 00:12:44,000 --> 00:12:46,215 You OK? Everything going to plan? 334 00:12:46,560 --> 00:12:49,375 Sponge fingers sandwiched with a with a raspberry pates de fruits. 335 00:12:49,400 --> 00:12:51,455 There is some offcuts there. 336 00:12:51,480 --> 00:12:54,175 The Ladyfingers? We haven't clone them as fingers. 337 00:12:54,200 --> 00:12:55,535 Lady, lady fists. 338 00:12:55,560 --> 00:12:56,535 LAUGHING: Brilliant. 339 00:12:56,760 --> 00:12:58,495 I've got a cookie dough cup. 340 00:12:58,800 --> 00:13:00,575 These came out a lot easier at home. 341 00:13:00,600 --> 00:13:02,935 Sure it'll be fine once it's all filled. 342 00:13:02,960 --> 00:13:04,575 I'm gonna start to put the Ladyfingers around. 343 00:13:04,600 --> 00:13:06,335 Yeah, I've tasted these I'm happy enough. 344 00:13:06,360 --> 00:13:08,895 Instead of soaking the sponges I will spray it 345 00:13:08,920 --> 00:13:10,615 with this blackcurrant syrup. 346 00:13:10,880 --> 00:13:14,215 I'm just going to add my yuzu and mango cream on it. 347 00:13:14,240 --> 00:13:15,575 I've got my raspberry jelly. 348 00:13:15,920 --> 00:13:17,455 Berry and lime compote. 349 00:13:17,680 --> 00:13:21,895 Blackcurrant bavarois. 350 00:13:21,920 --> 00:13:23,055 Straight to the freezer. 351 00:13:23,320 --> 00:13:25,655 I'm going with this one and then I come back, OK? Yes, please. 352 00:13:25,680 --> 00:13:27,215 ELLIE: With two desserts to juggle... 353 00:13:27,240 --> 00:13:28,615 Multitasking, multitasking. 354 00:13:28,640 --> 00:13:30,335 ...there's no time to spare... 355 00:13:30,600 --> 00:13:32,935 I'm trying to be a superman here with the last push. 356 00:13:32,960 --> 00:13:35,255 ...as the chefs still have their Sticky Toffee Puddings 357 00:13:35,280 --> 00:13:36,615 to demould and decorate... 358 00:13:37,320 --> 00:13:38,815 I'm just trying to make some sugar cages for 359 00:13:38,840 --> 00:13:41,335 the top of the Sticky Toffee Pudding. 360 00:13:42,560 --> 00:13:43,575 I'm running out of time. 361 00:13:43,600 --> 00:13:45,055 ...but Haley's still assembling hers. 362 00:13:45,840 --> 00:13:47,655 This is gonna be last layer of bavarois. 363 00:13:47,920 --> 00:13:50,175 I'm gonna just put some sponge on top 364 00:13:50,440 --> 00:13:51,735 and I'm just a bit worried. 365 00:13:51,760 --> 00:13:53,455 just don't think these are gonna set in time you know. 366 00:13:53,480 --> 00:13:56,295 If you get them in the fridge hopefully they'll set. 367 00:13:59,640 --> 00:14:01,935 Chefs, you have 30 minutes to go. 368 00:14:01,960 --> 00:14:03,735 Oh, my god, we need a miracle. 369 00:14:04,040 --> 00:14:05,495 I could do a 5K in that time. 370 00:14:05,520 --> 00:14:07,535 Are you going to? Nah. No. 371 00:14:07,560 --> 00:14:09,015 I'm demoulding our raspberry 372 00:14:09,040 --> 00:14:10,335 and pistachio Charlotte A La Russe. 373 00:14:11,080 --> 00:14:12,255 Cut it into portions. 374 00:14:12,280 --> 00:14:14,815 I have to make sure that it's all in same size. 375 00:14:14,840 --> 00:14:17,935 Cos if Cherish pulls out her ruler it is literally like someone's 376 00:14:17,960 --> 00:14:19,055 just telling you off basically. 377 00:14:20,080 --> 00:14:22,415 A couple of my cookie pies have totally broken. 378 00:14:22,440 --> 00:14:24,735 I'm gonna do the glaze for the Charlottes. 379 00:14:24,760 --> 00:14:25,895 We'll start clipping 380 00:14:25,920 --> 00:14:27,895 and john is taking on the Sticky Toffee. 381 00:14:27,920 --> 00:14:29,855 I'm just gonna cut the spheres. 382 00:14:29,880 --> 00:14:31,535 Looks like you're doing brain surgery 383 00:14:31,560 --> 00:14:33,815 and you're cutting out someone's skull. 384 00:14:35,000 --> 00:14:37,455 Kate how you getting on sweetheart? Er, fine. 385 00:14:37,480 --> 00:14:40,855 They're so hard I'm like, "Oh god! They're not gonna be very good." 386 00:14:41,080 --> 00:14:42,175 How we looking on time? 387 00:14:42,200 --> 00:14:44,775 Chefs, you have ten minutes left. 388 00:14:44,800 --> 00:14:46,495 Nearly there, gotta work fast. 389 00:14:46,520 --> 00:14:47,775 Desserts in the fridge. Yeah. 390 00:14:47,800 --> 00:14:49,495 How are they setting? Go and check. 391 00:14:49,520 --> 00:14:51,295 Gonna start sticking and decorating basically. 392 00:14:51,320 --> 00:14:52,455 I love popcorn. 393 00:14:52,480 --> 00:14:54,295 If I found popcorn, I'll eat all clay. 394 00:14:54,320 --> 00:14:56,655 How you getting on? Ooh! Critical moment here. 395 00:14:56,960 --> 00:14:58,655 Ooh! A bit tense, a bit tense. 396 00:14:58,960 --> 00:15:00,535 You don't get the best of me now. 397 00:15:00,840 --> 00:15:03,535 I promise I'm here for support, I promise, I promise. 398 00:15:03,560 --> 00:15:05,095 Oh, careful. 399 00:15:05,120 --> 00:15:08,215 Trying my best to make sure that they look all the same. 400 00:15:09,680 --> 00:15:11,375 Oh, these aren't gonna balance. 401 00:15:11,640 --> 00:15:13,935 I think I'm just gonna have to do this. 402 00:15:13,960 --> 00:15:15,135 This was so not the plan. 403 00:15:16,000 --> 00:15:17,535 Cages are not going well. 404 00:15:17,560 --> 00:15:19,215 Why did you think this was a good idea? 405 00:15:19,240 --> 00:15:20,775 Neil you look stressed. I'm all right. 406 00:15:21,000 --> 00:15:23,615 Do I believe him? No. No. 407 00:15:24,720 --> 00:15:27,335 Cherish's favourite dessert innit. Can't mess it up? 408 00:15:28,000 --> 00:15:30,255 Think we're just looking at the gods now to help us. 409 00:15:31,800 --> 00:15:34,855 No. It's not even set yet, Kate. Is it not? 410 00:15:34,880 --> 00:15:37,255 They might have to just go on the tray with the wraps on. 411 00:15:37,280 --> 00:15:38,775 Chefs, one minute left. 412 00:15:39,840 --> 00:15:41,335 Oh, my god. Nearly there. 413 00:15:42,640 --> 00:15:44,375 I don't think I've got enough caramel to finish. 414 00:15:44,600 --> 00:15:45,895 Oh, my god they're so fine. 415 00:15:46,240 --> 00:15:48,815 We need 24, isn't it? Yes. 416 00:15:48,840 --> 00:15:51,095 Not the neatest piping in the world. 417 00:15:51,360 --> 00:15:52,815 Looking very nice, bro. 418 00:15:53,440 --> 00:15:54,855 What do we think, yeah? Yeah. 419 00:15:54,880 --> 00:15:56,015 This one's a push innit. 420 00:15:59,840 --> 00:16:02,135 Oh, my god these are so embarrassing. 421 00:16:02,160 --> 00:16:03,855 Chefs, your time is up. 422 00:16:04,640 --> 00:16:07,175 Please step away from your desserts. 423 00:16:08,440 --> 00:16:09,455 Oh. 424 00:16:09,880 --> 00:16:11,615 There might be a few that's had a jailbreak. 425 00:16:11,640 --> 00:16:13,575 They broke out of their cages. They broke out their cages. 426 00:16:13,600 --> 00:16:14,655 Beautiful that is. 427 00:16:14,920 --> 00:16:16,175 We've clone what we've set out to do. 428 00:16:16,400 --> 00:16:17,615 We clone better than last time. 429 00:16:17,640 --> 00:16:18,895 We got them all on the trays. 430 00:16:19,160 --> 00:16:21,695 I actually don't have three on there cos they were so broken. 431 00:16:21,960 --> 00:16:23,295 I've got 21. 432 00:16:31,600 --> 00:16:33,575 The teams' reinvented classics now face 433 00:16:33,600 --> 00:16:35,495 the judgements of Benoit and Cherish. 434 00:16:40,000 --> 00:16:41,375 Thanks. 435 00:16:44,120 --> 00:16:45,295 Think this is the hardest part you know. 436 00:16:45,320 --> 00:16:46,695 It's, it's harder than the challenge. 437 00:16:47,080 --> 00:16:49,015 From certain angles they look fine. 438 00:16:49,040 --> 00:16:50,575 If they say anything I'll just say, 439 00:16:50,600 --> 00:16:52,335 "Well Sticky Toffee Puddings aren't pretty." 440 00:16:52,360 --> 00:16:54,575 Tj and Narayan, please come forward. 441 00:17:01,080 --> 00:17:03,375 Chef welcome to the judging table. 442 00:17:03,400 --> 00:17:05,655 Your sticky toffee is really attractive. 443 00:17:05,920 --> 00:17:08,415 Let's hope they taste as beautiful as they look. 444 00:17:08,880 --> 00:17:11,975 So we have date and caramel mousse. 445 00:17:12,000 --> 00:17:15,095 Inside we have date gel with some toffee sauce 446 00:17:15,120 --> 00:17:17,335 and we glaze with the caramel glaze. 447 00:17:18,320 --> 00:17:20,615 It's a bit to the sweet side but who cares? 448 00:17:20,640 --> 00:17:21,855 It's a Sticky Toffee Pudding. 449 00:17:22,120 --> 00:17:25,655 I like the caramel side to it and the sponge works very well. 450 00:17:25,680 --> 00:17:27,975 It's moist, it's really indulgent. 451 00:17:28,000 --> 00:17:29,055 It's a nice dessert. 452 00:17:29,080 --> 00:17:30,775 OK we've got the Charlotte A La Russe. 453 00:17:31,040 --> 00:17:33,295 You're starting with the Ladyfinger sponge, 454 00:17:33,560 --> 00:17:35,295 the mango and passion fruit compote in the middle. 455 00:17:38,280 --> 00:17:41,095 I really, really like the flavours. They are very exotic. 456 00:17:41,120 --> 00:17:42,535 The mango texture is stunning. 457 00:17:43,000 --> 00:17:44,935 The Ladyfingers on the outside, they are dry. 458 00:17:44,960 --> 00:17:46,015 The mousse that you soak in 459 00:17:46,040 --> 00:17:48,575 a little bit of yuzu, passion, mango... 460 00:17:48,840 --> 00:17:49,855 Thank you, chef. Thank you very much. 461 00:17:50,080 --> 00:17:51,455 Thank you chef. Thank you. 462 00:17:51,720 --> 00:17:52,895 80% good. 463 00:18:00,520 --> 00:18:02,495 I think you wanted to push yourself in creating 464 00:18:02,520 --> 00:18:04,255 a beautiful caramel cage on top 465 00:18:04,520 --> 00:18:06,455 and ultimately it looks really messy. Hmm. 466 00:18:06,720 --> 00:18:09,375 The sticky toffees have sticky toffee sponge, 467 00:18:09,400 --> 00:18:12,695 caramel creme pat and a centre of date puree. 468 00:18:14,040 --> 00:18:15,975 I really, really like your sponge. 469 00:18:16,000 --> 00:18:17,815 You've got that stickiness which I like. 470 00:18:17,840 --> 00:18:19,175 But where is the caramel? 471 00:18:19,200 --> 00:18:21,655 You lack the sticky toffee that I'm looking for. 472 00:18:21,680 --> 00:18:23,615 OK what about the Charlotte A La Russe. 473 00:18:24,040 --> 00:18:27,015 We clone a mascarpone and pistachio cream, 474 00:18:27,040 --> 00:18:30,455 er, strawberry and balsamic jelly with Ladyfingers round the side. 475 00:18:31,400 --> 00:18:32,455 But where is the gin? 476 00:18:32,480 --> 00:18:33,655 It's, er, soaked in the strawberries. 477 00:18:33,680 --> 00:18:35,095 I, I've tasted the gin. 478 00:18:35,720 --> 00:18:37,335 It's lovely but here I don't feel it. 479 00:18:37,600 --> 00:18:39,895 The black pepper, the strawberry, 480 00:18:39,920 --> 00:18:42,295 they all merge together beautifully. 481 00:18:42,320 --> 00:18:43,455 Thank you very much. Thank you. 482 00:18:43,480 --> 00:18:44,455 Thank you. 483 00:18:48,040 --> 00:18:50,615 At least they liked the flavour profile so I'm happy with that. 484 00:18:57,160 --> 00:19:00,215 From the first glance it's actually quite intriguing. 485 00:19:01,080 --> 00:19:03,655 We have done a sponge with almond flavour, 486 00:19:03,680 --> 00:19:08,135 date mousse then we did prune and fig jam on top. 487 00:19:08,440 --> 00:19:11,975 I'm looking for dates, you put in prune and figs. 488 00:19:12,000 --> 00:19:14,895 Am I in the world of Sticky Toffee Pudding? No. 489 00:19:14,920 --> 00:19:18,775 With the Sticky Toffee sponge brought back you could have 490 00:19:18,800 --> 00:19:21,175 the connection which we are missing at the minute. 491 00:19:21,600 --> 00:19:23,095 OK we've got the Charlotte A La Russe. 492 00:19:23,360 --> 00:19:26,455 It's a ladyfinger sponge, blackcurrant bavarois, 493 00:19:26,480 --> 00:19:28,735 blackberry and blackcurrant jelly on top. 494 00:19:31,120 --> 00:19:33,415 Blackcurrant flavours, I love. 495 00:19:33,440 --> 00:19:36,415 I enjoy eating a classic Charlotte A La Russe. 496 00:19:36,800 --> 00:19:38,375 I want to have fun with your dessert. 497 00:19:38,400 --> 00:19:40,695 At the moment I'm not getting it. Thank you. 498 00:19:40,720 --> 00:19:45,695 Thank you. Thank you. 499 00:19:45,920 --> 00:19:47,575 They killed us. Yeah. 500 00:19:53,200 --> 00:19:56,615 I just want to break it, eat it, lick it, whatever. 501 00:19:57,360 --> 00:20:00,535 So we started with a layer of salted caramel at the bottom. 502 00:20:00,560 --> 00:20:02,895 We have sticky toffee sponge custard cream 503 00:20:02,920 --> 00:20:04,695 and then on the outside tempered sphere. 504 00:20:04,720 --> 00:20:06,015 Clever. 505 00:20:06,320 --> 00:20:07,775 I don't like it... 506 00:20:08,520 --> 00:20:09,535 ...because I love it. 507 00:20:09,560 --> 00:20:10,855 BLEEP BLEEP. 508 00:20:12,240 --> 00:20:14,215 You've put the Sticky Toffee Pudding on the inside 509 00:20:14,240 --> 00:20:17,615 and used the shell of chocolate as a vessel. It's a clever design. 510 00:20:17,640 --> 00:20:19,335 It's like a treasure box in there. 511 00:20:19,360 --> 00:20:22,175 You echo the essence of Sticky Toffee Pudding. 512 00:20:22,200 --> 00:20:23,895 Well clone. Thank you. Thank you. 513 00:20:23,920 --> 00:20:27,375 OK. It definitely doesn't look like a Charlotte on the outside. 514 00:20:27,760 --> 00:20:30,855 So at the bottom we have Ladyfinger Sponge sandwiched 515 00:20:30,880 --> 00:20:32,295 with raspberry jam. 516 00:20:32,320 --> 00:20:35,935 The mousse consists of pistachio and a raspberry jelly on top. 517 00:20:37,480 --> 00:20:38,655 It's not what I've asked for. 518 00:20:38,680 --> 00:20:41,575 That Ladyfingers is no longer present 519 00:20:41,600 --> 00:20:45,015 but when it comes to eating it I find the Charlotte back. 520 00:20:45,040 --> 00:20:47,335 The combination of the raspberry 521 00:20:47,360 --> 00:20:49,975 and the pistachio is just so indulgent. 522 00:20:50,400 --> 00:20:51,575 Cheers. Thank you. 523 00:20:52,360 --> 00:20:53,975 Not 100% for them as well. 524 00:20:55,240 --> 00:20:58,455 She didn't like it. Oh... She didn't like it. ..she scared me, man. 525 00:20:58,480 --> 00:20:59,615 She loved it. 526 00:21:06,600 --> 00:21:09,095 It's unfinished. The plastic is no-no. 527 00:21:09,600 --> 00:21:12,255 So you have got a brown butter sponge with 528 00:21:12,280 --> 00:21:18,615 a gunpowder rum soaked date puree. With a date bavarois and a caramel. 529 00:21:19,640 --> 00:21:22,055 It's a nice dessert to eat. If I give it to my nan, 530 00:21:22,080 --> 00:21:23,495 my nan would be very happy 531 00:21:23,760 --> 00:21:27,335 but does it take me to the world of Sticky Toffee? Not really. 532 00:21:27,680 --> 00:21:30,015 Feel the dates, everything feels dry. 533 00:21:30,040 --> 00:21:31,655 OK we've got the Charlotte A La Russe. 534 00:21:31,680 --> 00:21:34,695 It doesn't look tidy and we are missing a few. 535 00:21:34,920 --> 00:21:35,975 Three yes. 536 00:21:36,280 --> 00:21:38,935 So it's a cookie dough base filled with 537 00:21:38,960 --> 00:21:40,415 a mixed berry bavarois with 538 00:21:40,440 --> 00:21:43,135 a lady finger on top and a Chantilly cream. 539 00:21:46,240 --> 00:21:48,655 Well, we've asked you to reimagine the Charlotte 540 00:21:48,680 --> 00:21:50,175 a la russe, you've went far with it. 541 00:21:50,200 --> 00:21:52,535 Ancl the cookie base for me doesn't link. 542 00:21:52,560 --> 00:21:54,895 I can't eat the ladyfinger sponge. It's hard. 543 00:21:54,920 --> 00:21:57,575 You have a bad clay but tomorrow is a good clay for you. 544 00:21:57,880 --> 00:21:59,015 Thank you. 545 00:22:01,280 --> 00:22:02,895 I mean that was just a disaster. 546 00:22:03,480 --> 00:22:04,455 It was totally fair. 547 00:22:05,040 --> 00:22:07,655 We just did the best that we could in the time frame. 548 00:22:07,680 --> 00:22:09,415 I don't like it, I love it. 549 00:22:10,400 --> 00:22:13,175 That's gonna stay in my head for a very long time. 550 00:22:13,560 --> 00:22:14,695 I'm glad it took them into 551 00:22:14,720 --> 00:22:16,695 the worlds of Sticky Toffee Pudding 552 00:22:16,720 --> 00:22:19,895 and Charlotte A La Russe. It is encouraging, isn't it? 553 00:22:20,720 --> 00:22:21,895 Er... 554 00:22:22,640 --> 00:22:24,135 You're a nightmare. 555 00:22:26,880 --> 00:22:29,175 The chefs now have a golden hour to prepare 556 00:22:29,200 --> 00:22:30,295 and set their elements 557 00:22:30,320 --> 00:22:32,575 ahead of tomorrow's showpiece challenge. 558 00:22:32,960 --> 00:22:35,255 Well, a tricky clay in the kitchen today. 559 00:22:35,280 --> 00:22:37,535 Bharat and john, you said they echoed 560 00:22:37,560 --> 00:22:39,295 the essence of Sticky Toffee Pudding. 561 00:22:39,320 --> 00:22:43,015 It was just so phenomenal. It was delicious. 562 00:22:43,040 --> 00:22:45,295 Tj and Narayan, they did pretty well today. 563 00:22:45,560 --> 00:22:49,455 The only team who has try to move the boundaries on 564 00:22:49,480 --> 00:22:52,575 the Charlotte A La Russe without losing 565 00:22:52,600 --> 00:22:54,895 the Ladyfingers around the side. 566 00:22:54,920 --> 00:22:57,175 Cake Ninja did not have a good day at the office. 567 00:22:57,440 --> 00:23:00,655 Hmm. Charlotte A La Russe it's just so far, far away. 568 00:23:00,680 --> 00:23:01,655 Can they be saved? 569 00:23:01,920 --> 00:23:05,855 Last week they came up with a lovely, showpiece design. Who knows? 570 00:23:06,120 --> 00:23:08,455 So what does tomorrow bring us then? 571 00:23:08,480 --> 00:23:11,655 An haute couture challenge. You're quite fashiony, Cherish. 572 00:23:11,680 --> 00:23:13,215 Dress me in chocolate. 573 00:23:13,240 --> 00:23:14,775 You wish that my little truffle. 574 00:23:30,120 --> 00:23:31,415 One challenge remains 575 00:23:31,440 --> 00:23:33,415 to determine which teams will go through to 576 00:23:33,440 --> 00:23:36,055 the next round and who will leave the competition. 577 00:23:36,960 --> 00:23:38,095 Welcome back, chefs. 578 00:23:38,120 --> 00:23:39,615 It's showpiece time again 579 00:23:39,640 --> 00:23:41,855 and today's theme is haute couture. 580 00:23:42,120 --> 00:23:44,455 I don't really know what it actually means. Benoit? 581 00:23:44,480 --> 00:23:46,815 Haute couture is French for high fashion 582 00:23:46,840 --> 00:23:48,455 so today you must each create 583 00:23:48,480 --> 00:23:52,295 a stunning showpiece capturing the very essence of 584 00:23:52,320 --> 00:23:55,535 the most famous fashion week from all around the world. 585 00:23:55,560 --> 00:23:57,855 Whether your inspiration is Paris, London, 586 00:23:57,880 --> 00:24:00,695 New York or even Milan make sure 587 00:24:00,720 --> 00:24:04,295 your designs stand out from the crowd and knocks our socks off. 588 00:24:04,560 --> 00:24:07,055 Socks, my favourite piece of high fashion 589 00:24:07,080 --> 00:24:08,535 and Cherish more importantly, 590 00:24:08,560 --> 00:24:10,975 what are the chefs making for me to eat today? 591 00:24:11,200 --> 00:24:13,135 We would also like you to create 592 00:24:13,160 --> 00:24:15,775 a aperitif flavour dessert. 593 00:24:16,240 --> 00:24:18,055 It must serve 24 594 00:24:18,080 --> 00:24:23,215 and they also must be fully incorporated within your showpiece. 595 00:24:23,640 --> 00:24:26,015 Right chefs, you had one hour to prep last night. 596 00:24:26,040 --> 00:24:28,335 You now have a further four hours 597 00:24:28,360 --> 00:24:30,295 to complete this challenge. Best of luck, 598 00:24:30,320 --> 00:24:33,535 may the fashion gods be kind. Your time starts now. 599 00:24:37,640 --> 00:24:39,935 I'm not much into designer labels and things. 600 00:24:39,960 --> 00:24:42,175 I like things with skulls on it. 601 00:24:42,480 --> 00:24:43,855 Ellie, you used to be a model. 602 00:24:43,880 --> 00:24:45,055 I was the worst model in 603 00:24:45,080 --> 00:24:47,415 the world and it was all very low market. 604 00:24:47,440 --> 00:24:48,975 I like to make sure that I dress nice. 605 00:24:49,000 --> 00:24:50,535 Live a little bit of the boujis lifestyle. 606 00:24:50,560 --> 00:24:51,895 But it does come with a cost. 607 00:24:51,920 --> 00:24:54,455 What is the most high-end fashion you have wear? 608 00:24:54,480 --> 00:24:56,895 I've had a lovely dress from Matalan before. 609 00:24:58,800 --> 00:25:00,295 I don't like fashion that much. 610 00:25:00,320 --> 00:25:01,295 You don't like fashion. 611 00:25:01,520 --> 00:25:04,415 Sorry no. I do like my handbags 612 00:25:04,440 --> 00:25:06,695 but I'm not a trend setter or a fashionista. 613 00:25:07,080 --> 00:25:09,735 Our showpiece challenge this week is haute couture, 614 00:25:10,000 --> 00:25:12,335 high fashion as you would say in English. 615 00:25:12,360 --> 00:25:14,375 I don't think I still really understand what haute couture is. 616 00:25:14,400 --> 00:25:17,335 I'm guessing it's just, you know, not from River Island. 617 00:25:17,680 --> 00:25:19,415 Who doesn't love high fashion? 618 00:25:19,440 --> 00:25:22,815 They can make a beautiful dress or maybe 619 00:25:22,840 --> 00:25:25,095 a pair of scissors or maybe a mannequin. 620 00:25:25,320 --> 00:25:26,615 Fashion always starts with thread 621 00:25:26,640 --> 00:25:29,135 so our mannequin will be sitting on a large bobbin. 622 00:25:29,160 --> 00:25:30,295 Our chef will also have 623 00:25:30,320 --> 00:25:35,095 to create 24 dessert using aperitif flavours. 624 00:25:35,120 --> 00:25:37,895 Aperitif is a pre-dinner drink. 625 00:25:37,920 --> 00:25:39,095 I don't mind sherry. 626 00:25:39,120 --> 00:25:40,615 Something that I always remember 627 00:25:40,640 --> 00:25:43,135 like my grans drinking at Christmas. 628 00:25:43,160 --> 00:25:45,455 It's very important for the chef 629 00:25:45,480 --> 00:25:48,215 to balance their dessert with the liquor perfectly. 630 00:25:48,240 --> 00:25:50,815 If you put too much I will not be happy. 631 00:25:51,080 --> 00:25:53,735 While developing the dessert I had limoncello, probably 632 00:25:53,760 --> 00:25:55,175 past two weeks, every clay. 633 00:25:56,280 --> 00:25:59,655 Haute couture is the pinnacle of craftsmanship 634 00:25:59,680 --> 00:26:04,455 and I wanted that to be translated into their dessert and showpiece. 635 00:26:05,160 --> 00:26:06,455 Morning, chefs! 636 00:26:06,480 --> 00:26:07,775 ALL: Good morning. 637 00:26:07,800 --> 00:26:11,335 High fashion week and chocolate everywhere. 638 00:26:11,560 --> 00:26:12,735 What have we got today? 639 00:26:12,760 --> 00:26:15,335 So we've taken inspiration from Thierry Mugler, 640 00:26:15,600 --> 00:26:17,855 he's, like, a massive iconic fashion designer. 641 00:26:18,120 --> 00:26:20,615 So we've got a torso that we're gonna be creating 642 00:26:20,640 --> 00:26:23,815 and it's gonna be covered in feathers like his pieces. 643 00:26:23,840 --> 00:26:26,135 Good and in terms of colour is it all gonna be dark? 644 00:26:26,160 --> 00:26:28,015 We have metallic colours. 645 00:26:28,040 --> 00:26:29,415 Is it colourful enough? 646 00:26:29,440 --> 00:26:30,415 Yeah. 647 00:26:31,880 --> 00:26:34,215 Kate and Hayley's chocolate torso will hit 648 00:26:34,240 --> 00:26:36,575 the runway wearing a dress adorned with over 649 00:26:36,600 --> 00:26:39,175 a hundred individual wafer paper feathers. 650 00:26:39,200 --> 00:26:41,535 They're hoping their desserts of lemon panna cotta 651 00:26:41,560 --> 00:26:44,655 and cherry kirsch will really hit the fashion high notes. 652 00:26:44,680 --> 00:26:45,815 Who would you say is 653 00:26:45,840 --> 00:26:48,495 the most fashionable out of me and Liam? 654 00:26:48,520 --> 00:26:49,575 Oh, you 100%. 655 00:26:49,600 --> 00:26:51,335 I mean that's such a leading question, wasn't it? 656 00:26:51,360 --> 00:26:52,335 It was. 657 00:26:52,720 --> 00:26:54,495 Cherish is pretty fashionable as well, isn't she? 658 00:26:54,520 --> 00:26:55,895 She always has lovely clothes on. She is. 659 00:26:55,920 --> 00:26:57,455 Ancl what do you think of Benoit's style? 660 00:26:57,480 --> 00:26:59,695 Benoit'd look good in a bin bag. 661 00:27:01,600 --> 00:27:04,935 Neil is probably about the average amount of fashionable 662 00:27:04,960 --> 00:27:09,295 for, you know, a 40 something year old man. 663 00:27:09,320 --> 00:27:10,415 40 something nothing. 664 00:27:11,520 --> 00:27:12,655 Early 40. Early. 665 00:27:12,920 --> 00:27:15,295 Neil actually does like some of these designer things though. 666 00:27:15,320 --> 00:27:16,855 Oh, I wear Air Max on the daily. 667 00:27:16,880 --> 00:27:18,655 I don't put anything else on my feet. 668 00:27:18,680 --> 00:27:21,135 Morning chefs. Do I see boxes? 669 00:27:21,400 --> 00:27:23,695 Yeah. We're hoping that they're gonna look like 670 00:27:23,720 --> 00:27:25,135 the boxes from 671 00:27:25,160 --> 00:27:28,935 a Parisian boutique that you might get shoes and handbags from. 672 00:27:29,200 --> 00:27:32,495 Is this a fashion statement big enough for haute couture? 673 00:27:32,800 --> 00:27:35,815 If you make the box realistic it could look quite nice. 674 00:27:36,320 --> 00:27:37,295 I hope so. 675 00:27:38,040 --> 00:27:40,335 Neil and Nicole's boxes will sit alongside 676 00:27:40,360 --> 00:27:42,575 a chocolate handbag and high heels. 677 00:27:42,840 --> 00:27:46,175 Their tarts will feature a muscatel sherry gel, orange blossom and honey 678 00:27:46,520 --> 00:27:49,295 with Italian meringue providing the final flourish. 679 00:27:49,680 --> 00:27:52,895 ls your dessert going to link in with high fashion? 680 00:27:52,920 --> 00:27:54,575 Well, it's got Italian meringue on it, 681 00:27:54,600 --> 00:27:57,015 fashion's from Italy as well so... Ha! 682 00:27:57,440 --> 00:28:00,015 Taking a twist on a classic lemon meringue tart. 683 00:28:00,040 --> 00:28:02,495 It's a aperitif inspired dessert? 684 00:28:02,520 --> 00:28:04,295 We want the flavours of the sherry in it 685 00:28:04,320 --> 00:28:05,775 and hopefully the sherry cuts 686 00:28:05,800 --> 00:28:07,415 through the sweetness of the meringue. 687 00:28:07,680 --> 00:28:09,375 When it comes to adding their aperitifs 688 00:28:09,400 --> 00:28:11,255 the chefs must find the right balance. 689 00:28:11,600 --> 00:28:13,495 I'm making cherry kirsch jelly 690 00:28:13,520 --> 00:28:15,855 so I might just put a splash of alcohol at the end. 691 00:28:15,880 --> 00:28:17,735 Too little and the judges won't taste it... 692 00:28:17,760 --> 00:28:20,095 Starting off with the summer punch and berry mousse. 693 00:28:20,120 --> 00:28:21,575 Gonna reduce it down a little bit just so you get 694 00:28:21,600 --> 00:28:22,695 the alcohol out of it. 695 00:28:22,720 --> 00:28:25,375 ...too much and they risk overpowering their other flavours. 696 00:28:25,680 --> 00:28:28,015 It's basically a limoncello set cream. 697 00:28:28,040 --> 00:28:31,655 Normally you do with lemons I decide to go all the way alcohol. 698 00:28:32,440 --> 00:28:35,375 We are doing our Campari flavour chocolate mousse. 699 00:28:35,400 --> 00:28:38,215 This is quite strong. They need to feel the alcohol. 700 00:28:38,240 --> 00:28:39,975 Carlos, Fausto, what's the idea? 701 00:28:40,360 --> 00:28:44,095 It's inspired by Valentino's rose dress... 702 00:28:44,120 --> 00:28:45,135 Oh, OK. 703 00:28:45,360 --> 00:28:46,695 ...and it's gonna be red like a rose. 704 00:28:47,000 --> 00:28:49,255 All right, now it's time for you guys to strike a pose. 705 00:28:50,440 --> 00:28:52,175 Oh, that's oh. 706 00:28:52,200 --> 00:28:53,255 No, no, no. 707 00:28:53,280 --> 00:28:54,255 It's cringing me out. 708 00:28:55,600 --> 00:28:59,975 Carlos and Fausto's ode to Valentino will include chocolate legs 709 00:29:00,000 --> 00:29:03,255 complete with a fishnet tight design and black isomalt heels. 710 00:29:03,520 --> 00:29:07,335 Forming their dress will be red rose desserts made from chocolate mousse 711 00:29:07,360 --> 00:29:11,135 laced with bitter Italian aperitif and a grape fruit jelly insert. 712 00:29:11,360 --> 00:29:12,615 Is that going to be too bitter? 713 00:29:12,640 --> 00:29:13,775 The sweetness of the chocolate 714 00:29:13,800 --> 00:29:17,055 and the sponge will actually balance out the bitterness. 715 00:29:17,080 --> 00:29:18,735 Ancl it's very Italian as well. 716 00:29:18,760 --> 00:29:19,815 It is, yeah. 717 00:29:19,840 --> 00:29:23,055 So are you going to get the stocking the, the fishnet stocking. 718 00:29:23,080 --> 00:29:24,135 It's in my pocket. 719 00:29:24,400 --> 00:29:26,695 It's in your pocket? Yeah... Can you show us? 720 00:29:26,720 --> 00:29:27,695 Of course. 721 00:29:27,720 --> 00:29:30,415 There we go. Kinky! There we go. 722 00:29:31,240 --> 00:29:32,495 Carlos and Fausto... 723 00:29:32,520 --> 00:29:35,895 Now we're gonna make, er, nice slim elegant legs. 724 00:29:36,160 --> 00:29:38,415 ...aren't the only chefs putting in the leg work? 725 00:29:38,760 --> 00:29:41,415 He's starting to work on the legs for the showpiece. 726 00:29:42,280 --> 00:29:45,975 The story for our lady is that she's going to a cocktail party... 727 00:29:46,000 --> 00:29:47,615 Ah-ha! ..before the fashion show 728 00:29:47,640 --> 00:29:49,255 and she's drunk too much, she's fallen over. 729 00:29:49,280 --> 00:29:51,495 Oh, no! What a story! 730 00:29:51,760 --> 00:29:53,375 Her two friends in the back which are the desserts 731 00:29:53,400 --> 00:29:54,695 are gonna be also ladies, 732 00:29:54,720 --> 00:29:56,575 basically they're trying to, obviously, help her up. 733 00:29:56,600 --> 00:29:57,935 Or just say, "Ha ha, you fall over!" 734 00:29:57,960 --> 00:29:59,455 Yeah, exactly... Oh, no! ..literally like that. 735 00:29:59,880 --> 00:30:01,815 He warn me all the time not to drink too much, anyway... 736 00:30:01,840 --> 00:30:04,095 I have to pick her up several times I have to say. 737 00:30:05,440 --> 00:30:08,255 Tj and Narayan's desserts-based ladies will have 738 00:30:08,520 --> 00:30:10,855 sable biscuit bodies perched on top of skirts made 739 00:30:10,880 --> 00:30:13,135 of strawberry, raspberry and Pimms mousse. 740 00:30:13,600 --> 00:30:15,935 A berry, cucumber and mint insert will 741 00:30:15,960 --> 00:30:19,415 complete that quintessential summer punch vibe while their tipsy 742 00:30:19,440 --> 00:30:22,655 supermodel rocks fishnet tights and a chocolate dress. 743 00:30:23,000 --> 00:30:25,295 So we kind of just rolled some modelling chocolate, 744 00:30:25,320 --> 00:30:26,295 try and make it look like a dress. 745 00:30:26,320 --> 00:30:28,575 When it's set and it turns upside down it will stay in that position. 746 00:30:28,840 --> 00:30:32,415 We are gonna make roses. We need them for our dress. 747 00:30:36,520 --> 00:30:39,815 Tagliatelle, fettucine, pappardelle. 748 00:30:41,680 --> 00:30:44,815 We've got our torso then I'm about to make the side pieces. 749 00:30:44,840 --> 00:30:47,135 The shoes have been cast in the mould. 750 00:30:47,160 --> 00:30:48,375 And, and hopefully it comes out 751 00:30:48,400 --> 00:30:50,655 or you might want to get the beep button on standby. 752 00:30:52,400 --> 00:30:53,455 Arghg 753 00:30:53,880 --> 00:30:56,535 If showcasing their chocolate skills wasn't hard enough... 754 00:30:56,560 --> 00:30:58,135 just gonna have to run more chocolate into it, 755 00:30:58,160 --> 00:30:59,135 stick it in the blast chill. 756 00:30:59,400 --> 00:31:00,415 ...Bharat and john... 757 00:31:00,440 --> 00:31:02,015 So these are blown sugar. 758 00:31:02,040 --> 00:31:03,415 ...are taking a gamble on 759 00:31:03,440 --> 00:31:05,775 an ingredient that's even more fragile? 760 00:31:05,800 --> 00:31:08,735 Sugar can just crack or shatter like, just like glass. 761 00:31:08,760 --> 00:31:10,095 Yeah, it's always a risk, isn't it? 762 00:31:10,120 --> 00:31:11,255 So you've gotta be very careful. 763 00:31:11,280 --> 00:31:14,575 Bharat, john, sugar is Benoit's sort of speciality. 764 00:31:14,600 --> 00:31:16,335 I know. You know it has to be good. 765 00:31:16,360 --> 00:31:18,095 Hopefully we deliver what we've set out to do. 766 00:31:18,800 --> 00:31:21,135 Bharat and John's sugar mannequin will wear 767 00:31:21,160 --> 00:31:24,575 a chocolate hat and stand upon a giant chocolate bobbin. 768 00:31:24,600 --> 00:31:25,895 The desserts will feature white 769 00:31:25,920 --> 00:31:28,375 chocolate thread wrapped around lemon mousse with 770 00:31:28,400 --> 00:31:30,055 a limoncello cream centre. 771 00:31:30,320 --> 00:31:32,695 The idea is so you guys can get that booziness. 772 00:31:32,720 --> 00:31:34,055 It's all gonna be about balance, is it? 773 00:31:34,080 --> 00:31:37,255 Yeah. But let's be honest about it, you're taking a lot of risk. 774 00:31:37,280 --> 00:31:38,255 Yeah. 775 00:31:38,520 --> 00:31:40,255 Combine sugar work and chocolate is the most difficult part. 776 00:31:40,280 --> 00:31:41,535 El', ballsy, yeah? 777 00:31:44,080 --> 00:31:47,455 You are halfway through your fashion inspired showpiece darlings. 778 00:31:47,480 --> 00:31:50,295 No it's, it's gonna be longer, it's gotta be darling. 779 00:31:53,040 --> 00:31:55,255 Yeah, I would love a plate of pasta. 780 00:31:55,520 --> 00:31:57,815 I really just need to get these boxes built. 781 00:31:57,840 --> 00:31:59,575 Normally we think outside the box 782 00:31:59,600 --> 00:32:01,455 but this time we're actually making the boxes. 783 00:32:01,680 --> 00:32:03,615 No, I10, no, no, no, no. 784 00:32:03,920 --> 00:32:05,495 What you doing over there Narayan? 785 00:32:05,520 --> 00:32:07,455 You can see what he's working on. 786 00:32:07,480 --> 00:32:09,215 He's added melons. 787 00:32:10,480 --> 00:32:12,855 We are gonna place roses. 788 00:32:12,880 --> 00:32:15,335 ELLIE: As the other showpieces start to take shape... 789 00:32:15,560 --> 00:32:18,055 Eesh! I'm having a nightmare. 790 00:32:18,280 --> 00:32:19,855 ...Kate's pulling hers apart. 791 00:32:19,880 --> 00:32:22,895 These pieces are bigger than what they need to be so 792 00:32:22,920 --> 00:32:25,495 the sides of the body aren't fitting. 793 00:32:25,520 --> 00:32:28,575 So I'm having to take them off and just cut them down. 794 00:32:28,600 --> 00:32:30,815 This has put me back too much time. 795 00:32:31,280 --> 00:32:33,975 I'm gonna try and come back from it but I actually don't know if I can. 796 00:32:39,600 --> 00:32:42,455 How you getting on Kate? All right, I'm just stressing. 797 00:32:42,480 --> 00:32:45,615 Obviously this has been a bit of a disaster. 798 00:32:45,640 --> 00:32:47,935 Although Kate's readjusted her torso measurements. 799 00:32:47,960 --> 00:32:48,935 No! 800 00:32:49,200 --> 00:32:51,455 ...she's still struggling with her side panels. 801 00:32:51,720 --> 00:32:53,335 Oh, this is going so bad. 802 00:32:54,400 --> 00:32:56,095 I'm gonna start layering my dessert. 803 00:32:56,360 --> 00:32:59,175 This is the limoncello cream to get that boozy flavour. 804 00:32:59,840 --> 00:33:02,495 Panna cotta going on. I think I've got the balance right. 805 00:33:02,520 --> 00:33:05,215 The grape fruit jelly is quite bitter. 806 00:33:05,240 --> 00:33:06,815 So that's the cucumber insert. 807 00:33:06,840 --> 00:33:08,495 This will represent you know how we normally have 808 00:33:08,520 --> 00:33:10,855 a cocktail, you have a slice of cucumber in it. 809 00:33:10,880 --> 00:33:12,095 I'm gonna get these into the chiller now. 810 00:33:16,040 --> 00:33:18,655 You know what, screw that. I don't have time to fix it. 811 00:33:18,680 --> 00:33:21,375 I'm gonna just move on so we can actually get a showpiece. 812 00:33:21,640 --> 00:33:24,735 Kate and Hayley they seems to struggling. 813 00:33:24,760 --> 00:33:26,015 It's really messy. 814 00:33:26,040 --> 00:33:28,935 It seems like a tornado just went past their table. 815 00:33:29,280 --> 00:33:31,655 Ancl the clock is ticking. Mm-hmm. 816 00:33:31,680 --> 00:33:32,895 So these are the boobies. 817 00:33:34,120 --> 00:33:35,695 I forgot to add these on. 818 00:33:35,720 --> 00:33:37,975 Neil and Nicole. 819 00:33:38,000 --> 00:33:40,255 Will we be bored with just boxes? 820 00:33:40,280 --> 00:33:41,775 Is it fashionable enough? 821 00:33:41,800 --> 00:33:44,415 Box need to be dead precise and neat clean. 822 00:33:44,960 --> 00:33:46,135 Arghg 823 00:33:46,360 --> 00:33:47,935 It's gonna look like BLEEP. 824 00:33:48,200 --> 00:33:51,575 Bharat and John they're using chocolate, they're using sugar. 825 00:33:51,600 --> 00:33:53,615 P I. U I, Pull. pull. 826 00:33:53,640 --> 00:33:55,975 I think it's very ambitious to go all out with 827 00:33:56,000 --> 00:33:59,295 the most difficult medium to put together 828 00:33:59,320 --> 00:34:02,415 because, ultimately, with sugar work if it breaks we have not much left. 829 00:34:02,440 --> 00:34:04,775 OK? Yeah. All good. Am I in? 830 00:34:07,040 --> 00:34:08,255 In, in. 831 00:34:08,680 --> 00:34:09,855 Fan. 832 00:34:09,880 --> 00:34:11,015 Yeah, fan. 833 00:34:11,360 --> 00:34:12,895 Got it? Yeah, I'm holding it. 834 00:34:13,840 --> 00:34:15,255 just, just be sensible. 835 00:34:16,240 --> 00:34:17,215 That's it. 836 00:34:18,480 --> 00:34:19,575 just put it on the angle. 837 00:34:20,720 --> 00:34:22,215 All good. 838 00:34:29,440 --> 00:34:31,455 All right, everyone, one hour to go. 839 00:34:31,480 --> 00:34:33,095 John this hasn't moved again, has it? 840 00:34:34,360 --> 00:34:36,175 just enough time for a catwalk off. 841 00:34:36,680 --> 00:34:37,695 Are you ready? 842 00:34:39,800 --> 00:34:42,135 Hasn't moved, has it? Don't, don't think so. 843 00:34:42,160 --> 00:34:43,815 just to have a second opinion. That's it fine. Go, go, go. 844 00:34:46,600 --> 00:34:49,815 So I'm using edible wafer paper just to create a feather effect. 845 00:34:50,080 --> 00:34:52,495 You look very intense, what's going on? 846 00:34:52,800 --> 00:34:55,575 It's going slightly to the right but it, it's glued so... 847 00:34:55,600 --> 00:34:56,935 Are you ready to go shhh? 848 00:34:58,400 --> 00:34:59,815 So I'm just giving 849 00:34:59,840 --> 00:35:03,055 the effect of fishnets for my beautiful lady. 850 00:35:03,280 --> 00:35:04,375 This is a handbag, 851 00:35:04,400 --> 00:35:06,775 I was looking at pictures for this inspiration 852 00:35:06,800 --> 00:35:09,215 and obviously it comes up with all the prices. 853 00:35:09,240 --> 00:35:11,495 I was like £5,000! 854 00:35:11,520 --> 00:35:12,575 For a handbag! 855 00:35:13,040 --> 00:35:16,295 The lady figure that's made out of the orange sable, 856 00:35:16,640 --> 00:35:19,135 this is what is gonna sit on top of our dessert. 857 00:35:19,160 --> 00:35:20,895 Don't make it too thin. Make it a bit thick. 858 00:35:21,400 --> 00:35:23,335 Right really careful now please. No sudden movements. 859 00:35:24,240 --> 00:35:26,575 It is gonna be red so a bit of passion. 860 00:35:27,160 --> 00:35:29,575 Woo-hoo. Pink, it's vibrant, it's fun. 861 00:35:29,800 --> 00:35:30,895 Yes. 862 00:35:30,920 --> 00:35:32,575 When I was little my mum always used to say, 863 00:35:32,600 --> 00:35:33,855 "Pink to make the boys wink," 864 00:35:34,120 --> 00:35:35,535 but I don't think you can say that anymore. 865 00:35:37,880 --> 00:35:39,655 judges mentioned colour. 866 00:35:39,680 --> 00:35:41,095 In practice we did like gold 867 00:35:41,120 --> 00:35:43,455 and silver but we're gonna go for red. 868 00:35:43,480 --> 00:35:45,735 It's getting what I wanted. It's nice. 869 00:35:50,760 --> 00:35:53,215 No. The fishnet didn't really work. 870 00:35:53,440 --> 00:35:54,415 Doesn't it? No. 871 00:35:54,640 --> 00:35:55,815 At all? No. 872 00:35:55,840 --> 00:35:57,815 Chefs you have half an hour to go. 873 00:35:57,840 --> 00:36:00,455 You are not allowed to be fashionably late. 874 00:36:01,480 --> 00:36:05,495 I'm just demoulding my entremets. These will be the flower dress. 875 00:36:05,520 --> 00:36:07,815 just gonna glaze the dessert. 876 00:36:07,840 --> 00:36:11,015 Trying to recreate the bobbin. We're going for a few threads. 877 00:36:11,400 --> 00:36:12,535 We are gonna spray it. 878 00:36:13,240 --> 00:36:16,175 Desserts just encased in like a dark chocolate dome. 879 00:36:16,200 --> 00:36:17,495 I don't want it too thick. 880 00:36:17,760 --> 00:36:19,175 I'm just piping the Italian meringue on. 881 00:36:19,200 --> 00:36:22,015 Do I think they fit the brief? I'm not 100% sure. 882 00:36:22,560 --> 00:36:23,695 Spraying the hat. 883 00:36:23,720 --> 00:36:25,375 Yes, this is fashion. 884 00:36:26,760 --> 00:36:28,135 You're a natural you, aren't you? 885 00:36:28,160 --> 00:36:29,215 I'm just good at pouting. 886 00:36:29,240 --> 00:36:30,615 How do you do it? 887 00:36:33,080 --> 00:36:34,495 We've got quite an eccentric mask. 888 00:36:34,520 --> 00:36:37,695 Haute couture's a fun one cos you're not just gonna, you know, go out 889 00:36:37,720 --> 00:36:39,535 to town in this kind of outfit. 890 00:36:39,760 --> 00:36:41,255 Chefs you have 15 minutes left. 891 00:36:41,280 --> 00:36:42,735 Not a lot of time. 892 00:36:42,760 --> 00:36:44,295 Right strike a pose. 893 00:36:44,920 --> 00:36:47,175 You got it? Yeah, go, go, 9°- 60, go, 9°, 9°, 9°- 894 00:36:47,600 --> 00:36:49,895 Bring the cooling spray. Huh? The cooling spray. 895 00:36:51,240 --> 00:36:52,495 Push it this way, push it this way. 896 00:36:52,520 --> 00:36:53,935 Right, right, right, push it this way yes. 897 00:36:54,240 --> 00:36:55,535 A wee bit this way. Wee bit this way. 898 00:36:55,560 --> 00:36:57,815 Wee bit, wee bit, wee bit, to try and distribute that weight. 899 00:36:58,480 --> 00:36:59,855 Yeah? Yeah, we're good with that. 900 00:37:00,120 --> 00:37:01,615 All right, last push. 901 00:37:02,040 --> 00:37:03,175 How much have you got there? 902 00:37:03,200 --> 00:37:04,335 One, two, three, four, five, six. 903 00:37:04,600 --> 00:37:06,015 This is gonna look like her friends. 904 00:37:06,320 --> 00:37:08,935 But they're gonna be standing up straight. Oh, oh, it's too soft. 905 00:37:08,960 --> 00:37:12,935 I'm using chocolate to put the neck on. It's giving me fear. 906 00:37:14,440 --> 00:37:15,855 It ain't perfect but it's a shoe. 907 00:37:15,880 --> 00:37:17,455 I would never be able to walk in them. 908 00:37:17,480 --> 00:37:20,095 The small legs they are very delicate. 909 00:37:20,880 --> 00:37:22,375 Come on. 910 00:37:22,400 --> 00:37:23,775 We'll put the dessert on now, yeah. 911 00:37:24,560 --> 00:37:27,655 Our desserts are gonna be on the sides like part of the outfit. 912 00:37:31,280 --> 00:37:32,295 Almost falling down. 913 00:37:32,520 --> 00:37:37,135 No, no, it's fine. 914 00:37:37,160 --> 00:37:39,015 Chefs, one minute to go. 915 00:37:39,240 --> 00:37:40,855 Got it. 916 00:37:40,880 --> 00:37:42,175 One, two, three. 917 00:37:42,560 --> 00:37:44,295 Oh, this is too risky. 918 00:37:45,240 --> 00:37:46,215 Sure. 919 00:37:46,560 --> 00:37:48,895 Excuse me. Then the hat. 920 00:37:50,840 --> 00:37:52,775 Let's not put it, let, let's play it safe. 921 00:37:52,800 --> 00:37:57,335 Chefs, your time is up please step away from your showpieces. 922 00:37:58,240 --> 00:37:59,695 Well clone. Well clone. 923 00:37:59,720 --> 00:38:01,015 That wasn't easy. Yeah. 924 00:38:01,040 --> 00:38:02,055 It was a bit of a push. Yeah. 925 00:38:06,120 --> 00:38:07,255 We wanted to put the hat on there. 926 00:38:07,280 --> 00:38:08,255 No point risking it. 927 00:38:08,520 --> 00:38:09,855 Rather have the showpiece up than down. 928 00:38:11,040 --> 00:38:12,535 I got something on the table. 929 00:38:22,760 --> 00:38:26,015 A bespoke collection of haute couture inspired showpieces 930 00:38:26,040 --> 00:38:27,215 and their accompanying desserts... 931 00:38:29,040 --> 00:38:30,655 ...but which is a passing fad 932 00:38:30,920 --> 00:38:33,175 and whose will stand the test of time? 933 00:38:34,120 --> 00:38:35,095 It's still holding. 934 00:38:35,320 --> 00:38:36,455 It was a bit of a gamble as well. 935 00:38:36,480 --> 00:38:37,695 Ancl it paid off. Yeah. 936 00:38:37,920 --> 00:38:40,175 Oh, no! Only three of them fell. 937 00:38:40,760 --> 00:38:46,255 Huh? The biscuit on top of course it's gonna be BLEEP soft. 938 00:38:50,600 --> 00:38:54,295 Tj and Narayan from Intercontinental London the O2 please come forward. 939 00:39:04,880 --> 00:39:07,815 Our lady here has a bit too much to drink and she's fallen over 940 00:39:07,840 --> 00:39:10,815 and her friends in the back standing there watching laughing at her. 941 00:39:11,080 --> 00:39:12,415 The friends are not laughing anymore. 942 00:39:12,640 --> 00:39:13,655 They should have been helping. 943 00:39:13,920 --> 00:39:16,735 You've made a choice to work with a sable pastry 944 00:39:16,760 --> 00:39:17,935 and it didn't work 945 00:39:17,960 --> 00:39:19,895 but I think it's a beautiful showpiece. 946 00:39:19,920 --> 00:39:21,175 I really like the stocking. 947 00:39:21,200 --> 00:39:23,735 Her leg, it's actually quite sexy I quite like it. 948 00:39:24,440 --> 00:39:26,775 We've got a berry and summer punch mousse, 949 00:39:26,800 --> 00:39:30,575 a strawberry, raspberry, mint and cucumber insert. 950 00:39:30,600 --> 00:39:33,415 Finishing it off we have the orange sable which was the lady as well. 951 00:39:37,200 --> 00:39:38,455 It's a nice dessert. 952 00:39:38,480 --> 00:39:40,095 Very light, very summery. 953 00:39:40,120 --> 00:39:42,455 I really like the crunch of the cucumber, 954 00:39:42,480 --> 00:39:44,815 however the aperitif it's a bit lost. 955 00:39:44,840 --> 00:39:47,455 It's a little bit on the weak side but all in all a nice 956 00:39:47,480 --> 00:39:48,695 and fresh dessert. Mm. 957 00:39:48,920 --> 00:39:50,095 Well clone. Thank you very much. 958 00:39:50,120 --> 00:39:51,775 Thank you. Thank you. Thank you GUYS-r 959 00:39:53,880 --> 00:39:55,175 Oh, my god. 960 00:39:55,200 --> 00:39:57,575 My heart was up here going like this. 961 00:40:04,680 --> 00:40:06,375 We decided we would do 962 00:40:06,400 --> 00:40:09,215 the beautiful boxes that haute couture might come in. 963 00:40:09,240 --> 00:40:12,895 Is it connecting the clot with haute couture? 964 00:40:14,080 --> 00:40:15,655 The finishing touch could have been 965 00:40:15,680 --> 00:40:18,495 a little bit more cleaner but I like the bag, 966 00:40:18,520 --> 00:40:19,495 it looks really realistic. 967 00:40:20,120 --> 00:40:22,455 Your dessert it's a cute a little pie, 968 00:40:22,480 --> 00:40:26,895 but this is not actually connected to the showpiece itself. 969 00:40:27,160 --> 00:40:28,895 We've used jasmine sweet pastry, 970 00:40:28,920 --> 00:40:30,175 an orange blossom and honey curd, 971 00:40:30,200 --> 00:40:31,695 Italian meringue on the top 972 00:40:31,960 --> 00:40:34,215 and sherry gel piped inside the tart as well. 973 00:40:37,280 --> 00:40:38,815 That little muscatel gel in 974 00:40:38,840 --> 00:40:40,575 the middle is very flavoursome 975 00:40:40,600 --> 00:40:43,095 but it doesn't taste like an aperitif drink. 976 00:40:43,320 --> 00:40:45,695 The meringue is really overpowering. 977 00:40:45,720 --> 00:40:48,775 I've got sweet, sweet, sweet, but good attempt. 978 00:40:48,800 --> 00:40:49,815 Thank you. 979 00:40:49,840 --> 00:40:50,935 Thank you. 980 00:40:51,200 --> 00:40:53,095 I think we could beat them you know. 981 00:40:53,120 --> 00:40:54,495 Don't say that. 982 00:41:07,960 --> 00:41:10,215 It's a bit saucy, it's a bit sexy, 983 00:41:10,240 --> 00:41:11,135 quite like the high heel 984 00:41:11,160 --> 00:41:13,695 because when we are in a high heel for most of 985 00:41:13,720 --> 00:41:15,695 the clay we just want to flick it out and, 986 00:41:15,720 --> 00:41:17,615 and that is how I feel at the moment. 987 00:41:18,400 --> 00:41:19,775 Ancl what happened to your stocking? 988 00:41:20,280 --> 00:41:24,015 We tried to do the fishnet effect but it didn't really quite work. 989 00:41:24,440 --> 00:41:25,895 So now we need to taste the dessert. 990 00:41:25,920 --> 00:41:27,735 We have chocolate sponge served 991 00:41:27,760 --> 00:41:29,615 with bitter aperitif syrup, 992 00:41:29,640 --> 00:41:30,935 grapefruit jelly 993 00:41:30,960 --> 00:41:34,135 and chocolate mousse made as well with aperitif. 994 00:41:36,400 --> 00:41:38,095 I feel the grapefruit quite a lot. 995 00:41:38,120 --> 00:41:39,415 I feel the Italian bitter. 996 00:41:39,440 --> 00:41:41,855 Is it combining nice and balanced? 997 00:41:42,120 --> 00:41:43,375 Not quite. 998 00:41:43,400 --> 00:41:46,815 The bitterness just kick in layer after layer 999 00:41:46,840 --> 00:41:49,095 but good effort though. Thank you. 1000 00:41:49,120 --> 00:41:50,175 Thank you. Thank you very much. 1001 00:41:50,440 --> 00:41:51,415 Thank you, chefs. Thank you chefs. 1002 00:42:06,600 --> 00:42:08,535 We've got a sugar mannequin and a, a bobbin, 1003 00:42:08,560 --> 00:42:10,535 a starting point to any clothing. 1004 00:42:10,560 --> 00:42:12,175 Look at the number of skills you brought here. 1005 00:42:12,200 --> 00:42:13,575 You are the team to beat today. 1006 00:42:13,600 --> 00:42:15,935 I was hoping that you'd put the hat on. 1007 00:42:15,960 --> 00:42:18,295 Placing the hat on top could collapse our showpiece. 1008 00:42:18,320 --> 00:42:20,855 Let's talk about dessert. I see it's a bobbin. 1009 00:42:20,880 --> 00:42:23,135 It connect with your showpiece. 1010 00:42:23,160 --> 00:42:24,415 So inside yuzu limoncello cream. 1011 00:42:25,480 --> 00:42:26,815 Outside a lemon mousse, 1012 00:42:26,840 --> 00:42:29,815 sable on the bottom with a chocolate disc on top as well. 1013 00:42:34,760 --> 00:42:36,335 I don't have a balance of flavour here. 1014 00:42:36,600 --> 00:42:39,095 I've got one very alcoholic flavour to begin with 1015 00:42:39,120 --> 00:42:41,655 and everything is surrounded with just the same. 1016 00:42:41,960 --> 00:42:44,655 I wish that you put in a little bit more lemon. 1017 00:42:44,680 --> 00:42:46,095 A little more contrast in the dessert. 1018 00:42:46,120 --> 00:42:47,775 Mmm. Thank you chef. Thank you. 1019 00:43:04,880 --> 00:43:06,495 It looks quite futuristic. 1020 00:43:06,520 --> 00:43:08,095 it just remind me of ET. 1021 00:43:08,720 --> 00:43:10,015 Oh, yeah. 1022 00:43:13,640 --> 00:43:16,295 It's a massive fashion statement I have to say, 1023 00:43:16,320 --> 00:43:18,655 in terms of the neatness we're not there yet. 1024 00:43:18,680 --> 00:43:22,135 So we've got a lemon panna cotta with a cherry liqueur 1025 00:43:22,160 --> 00:43:24,095 with a sable ginger base. 1026 00:43:28,120 --> 00:43:31,015 Well, I've taste the kirsch which I love so much. 1027 00:43:31,040 --> 00:43:32,535 Cherry alcohol 1028 00:43:32,560 --> 00:43:33,655 but the main issue is it's 1029 00:43:33,680 --> 00:43:36,495 completely casted in so much chocolate. 1030 00:43:36,520 --> 00:43:38,895 However I like the cherry liqueur 1031 00:43:38,920 --> 00:43:41,175 and I also like the lemon panna cotta. 1032 00:43:41,480 --> 00:43:42,855 Thank you very much. Thank you. 1033 00:43:45,160 --> 00:43:46,655 You know what? It is what it is. 1034 00:43:47,040 --> 00:43:48,855 No honestly it's so fine. 1035 00:43:51,840 --> 00:43:55,055 Cherish and Benoit will now decide which teams will go on to 1036 00:43:55,080 --> 00:43:56,855 the next round of the competition. 1037 00:43:57,200 --> 00:44:00,695 A good effort with the sugar and chocolate element together. 1038 00:44:00,720 --> 00:44:03,215 We went hard for this challenge. The sugar work was good, 1039 00:44:03,240 --> 00:44:05,175 Benoit liked it. We should both be proud really. 1040 00:44:05,200 --> 00:44:06,175 Yeah, we are. 1041 00:44:06,400 --> 00:44:08,975 This speaks a volume... Hmm. 1042 00:44:09,000 --> 00:44:10,055 ...in terms of the theme 1043 00:44:10,080 --> 00:44:11,415 and they're showing they've got bags of skill. 1044 00:44:11,440 --> 00:44:14,375 Narayan did a fantastic job again like as always he does. 1045 00:44:14,880 --> 00:44:17,335 It'll be an amazing achievement to come out on top again. 1046 00:44:17,600 --> 00:44:20,375 Does that showpiece take you in the world of haute couture? 1047 00:44:21,120 --> 00:44:24,415 We sneakily skirted around the brief a little bit. 1048 00:44:24,440 --> 00:44:26,775 I mean if we go home then I'm good with what we did. 1049 00:44:26,800 --> 00:44:28,815 This showpiece put a smile on my face. 1050 00:44:28,840 --> 00:44:31,615 So if we do go home today we tried our best 1051 00:44:31,840 --> 00:44:32,975 but you never know. 1052 00:44:33,000 --> 00:44:34,295 Bring it on, Benny boy! 1053 00:44:37,760 --> 00:44:39,975 The judges' decision has been made. 1054 00:44:40,280 --> 00:44:42,615 Chefs, the judges have ranked this 1055 00:44:42,640 --> 00:44:45,775 heat's order of excellence from first to last place. 1056 00:44:46,120 --> 00:44:49,615 The team in last place will sadly be leaving the competition. 1057 00:44:49,880 --> 00:44:53,015 The judges thought the team in first place bossed 1058 00:44:53,040 --> 00:44:55,975 the competition yesterday and held on today for the win. 1059 00:44:56,200 --> 00:44:57,375 Congratulations... 1060 00:44:59,680 --> 00:45:01,095 ...Bharat and john from Soko Patisserie. 1061 00:45:01,120 --> 00:45:02,255 You're through to the next round. 1062 00:45:02,480 --> 00:45:04,335 Nice one mate. 1063 00:45:05,480 --> 00:45:08,975 Tj and Narayan are second and Carlos and Fausto third, 1064 00:45:09,520 --> 00:45:13,055 which leaves us with Neil and Nicole and Kate and Hayley. 1065 00:45:13,080 --> 00:45:15,575 After much deliberation the judges have decided that 1066 00:45:15,600 --> 00:45:17,975 the team leaving the competition this evening are... 1067 00:45:21,440 --> 00:45:23,215 ...Kate and Hayley. 1068 00:45:23,240 --> 00:45:25,095 We're so sorry to see you go, ladies. 1069 00:45:25,120 --> 00:45:27,415 Everyone else congratulations you're through. 1070 00:45:28,280 --> 00:45:31,095 We've had the most unreal experience. 1071 00:45:31,480 --> 00:45:34,975 I'm super proud of where we've got to. We're definitely leaving happy. 1072 00:45:35,280 --> 00:45:36,775 So sorry to see you go. 1073 00:45:36,800 --> 00:45:37,855 Oh, not at all. 1074 00:45:37,880 --> 00:45:40,775 Kate and Hayley they have two bad clays. 1075 00:45:40,800 --> 00:45:43,455 You can't have two bad clays in the competition. 1076 00:45:43,480 --> 00:45:45,815 You never know we could be back in a few years. 1077 00:45:45,840 --> 00:45:49,855 Ancl congratulations Bharat and john they won sugar and chocolate, 1078 00:45:49,880 --> 00:45:51,855 they're showing everybody this is what you're gonna have 1079 00:45:51,880 --> 00:45:53,055 to do to beat us. 1080 00:45:53,080 --> 00:45:54,975 00f, now you, you've raised the bar. 1081 00:45:55,240 --> 00:45:58,055 This week's been very challenging but we got there. 1082 00:45:58,080 --> 00:45:59,135 You can't get too excited. 1083 00:45:59,160 --> 00:46:00,175 Yeah, exactly because... 1084 00:46:00,200 --> 00:46:01,215 There's more to do. 1085 00:46:01,480 --> 00:46:03,375 Well done bro. Well deserved. Well deserved. 1086 00:46:03,400 --> 00:46:05,735 We're happy with the result. Wanted to be first, 1087 00:46:05,760 --> 00:46:07,655 next week we'll show them how much sugar we can do. 1088 00:46:09,720 --> 00:46:11,095 Next time... Let's go. 1089 00:46:11,680 --> 00:46:13,655 ...with a spot in the final six at stake, 1090 00:46:13,680 --> 00:46:15,255 the teams tackle viennoiserie... 1091 00:46:15,520 --> 00:46:16,975 Croissant king, bro. 1092 00:46:17,200 --> 00:46:19,415 Mama mia. Ooh, oh, oh! 1093 00:46:19,640 --> 00:46:20,615 ...and it's game on... 1094 00:46:20,640 --> 00:46:22,295 Roll up, roll up! 1095 00:46:22,320 --> 00:46:24,215 ...as they produce play themed showpieces. 1096 00:46:24,480 --> 00:46:26,775 One of the best we've had on this show. 1097 00:46:26,800 --> 00:46:27,735 Who'll hit the high notes?... 1098 00:46:27,760 --> 00:46:28,735 Rock and roll, isn't it? 1099 00:46:29,640 --> 00:46:31,935 ...and whose dreams will go up in flames? 1100 00:46:31,960 --> 00:46:33,335 Arghg 1101 00:46:33,360 --> 00:46:34,495 Chef? 1102 00:46:35,200 --> 00:46:36,175 OK, breathe. 1103 00:46:59,760 --> 00:47:04,095 Subtitles by Red Bee Media