1
00:00:02,120 --> 00:00:04,055
LIAM: In the beginning there
were 12 teams...
2
00:00:04,080 --> 00:00:05,415
Let's go. Behind.
3
00:00:05,440 --> 00:00:07,735
My hands are burning.
4
00:00:07,760 --> 00:00:10,175
...but after five weeks
of gruelling competition...
5
00:00:10,200 --> 00:00:12,495
Ah! It's falling apart.
6
00:00:12,520 --> 00:00:14,455
Oh! Everybody's got a
bad clay in the kitchen.
7
00:00:15,760 --> 00:00:16,895
Welcome to yours.
8
00:00:16,920 --> 00:00:18,095
...only three remain.
9
00:00:18,120 --> 00:00:20,455
The journey's been
really long, tough, hard.
10
00:00:20,480 --> 00:00:22,135
Winning it would
just mean everything.
11
00:00:22,160 --> 00:00:23,495
Behind your backs, please.
Thank you.
12
00:00:23,520 --> 00:00:24,655
We are determined.
13
00:00:24,680 --> 00:00:27,335
Our strategy is
literally perfection.
14
00:00:27,360 --> 00:00:29,295
We're up against two amazing teams.
15
00:00:29,320 --> 00:00:31,575
But we came first last week. Yeah.
16
00:00:31,600 --> 00:00:33,535
Now it all comes down to this.
17
00:00:33,560 --> 00:00:34,975
And the winners...
18
00:00:35,000 --> 00:00:36,135
Ah.
19
00:00:36,160 --> 00:00:37,575
Let's push, push, push.
20
00:00:37,600 --> 00:00:39,455
...of Bake Off the Professionals...
21
00:00:39,480 --> 00:00:40,815
Is it too hard?
22
00:00:40,840 --> 00:00:43,175
No, I'm gonna break the strings.
23
00:00:43,200 --> 00:00:44,415
...are...
24
00:00:44,440 --> 00:00:45,575
We're running behind, yeah.
25
00:00:45,600 --> 00:00:46,975
just push through, we've got this.
26
00:00:47,000 --> 00:00:48,775
Ah! Oh, sorry.
27
00:00:48,800 --> 00:00:51,055
That was the hardest
BLEEP thing ever.
28
00:00:59,600 --> 00:01:01,375
ELLIE: For the three finalists...
29
00:01:01,400 --> 00:01:02,575
Forgot about the apron.
30
00:01:02,600 --> 00:01:04,895
It's not like this
is the first time.
31
00:01:04,920 --> 00:01:05,935
innit?
32
00:01:05,960 --> 00:01:08,255
...everything now rests
on their performances
33
00:01:08,280 --> 00:01:10,975
in the two final challenges.
34
00:01:11,000 --> 00:01:13,455
It's strange just being three teams.
35
00:01:16,960 --> 00:01:18,255
Good morning, chefs,
36
00:01:18,280 --> 00:01:21,735
and congratulations on reaching the
final of Bake Off the Professionals.
37
00:01:21,760 --> 00:01:24,855
Two suitably demanding
challenges are lying in wait
38
00:01:24,880 --> 00:01:28,335
both celebrating British
patisserie in all its glory.
39
00:01:28,360 --> 00:01:32,055
Chefs, today you must create
the most perfect afternoon tea.
40
00:01:32,080 --> 00:01:36,055
Your service must include
two different types of pastries,
41
00:01:36,080 --> 00:01:38,935
one type of finger sandwich
and one type of scones.
42
00:01:38,960 --> 00:01:41,255
This is the ultimate tea time test
43
00:01:41,280 --> 00:01:43,575
facing pastry
chefs in Britain today.
44
00:01:43,600 --> 00:01:46,055
So failure is really not an option.
45
00:01:46,080 --> 00:01:49,815
Chefs, if currently
you're aiming for perfection,
46
00:01:49,840 --> 00:01:51,735
raise your sight higher
47
00:01:51,760 --> 00:01:56,055
because today we are
expecting perfection times two.
48
00:01:56,920 --> 00:02:00,375
Chefs you have four hours
to complete your perfectly
49
00:02:00,400 --> 00:02:02,335
perfect afternoon tea.
50
00:02:02,360 --> 00:02:03,375
Best of luck.
51
00:02:03,400 --> 00:02:04,655
Your time starts now.
52
00:02:07,680 --> 00:02:09,575
The final here we go.
53
00:02:09,600 --> 00:02:11,175
I love afternoon tea.
54
00:02:11,200 --> 00:02:15,735
Making it, going for afternoon tea,
I think it's the most British thing.
55
00:02:15,760 --> 00:02:17,495
Favourite sandwich
filling in afternoon tea?
56
00:02:17,520 --> 00:02:19,895
I like, uh, an egg sandwich.
57
00:02:19,920 --> 00:02:21,255
Smoked salmon, cream cheese.
58
00:02:21,280 --> 00:02:23,055
I have to disagree with you
59
00:02:23,080 --> 00:02:25,935
because my favourite is
the cream cheese and cucumber.
60
00:02:25,960 --> 00:02:27,935
Oh, I'm bored.
Simple, yet effective.
61
00:02:27,960 --> 00:02:28,975
Much like Liam.
62
00:02:33,040 --> 00:02:37,455
For the grand final we are
celebrating the best of British.
63
00:02:37,480 --> 00:02:39,735
A flamboyant afternoon tea.
64
00:02:39,760 --> 00:02:42,055
Why an afternoon tea in the final?
65
00:02:42,080 --> 00:02:44,575
Well, this is our
identity card for chefs.
66
00:02:45,640 --> 00:02:49,095
Every pastry chef in the UK
is making an afternoon tea.
67
00:02:49,120 --> 00:02:50,455
Made a lot of afternoon tea.
68
00:02:50,480 --> 00:02:52,215
We do it regularly at our hotel.
69
00:02:52,240 --> 00:02:53,295
Very posh thing.
70
00:02:53,320 --> 00:02:56,655
The chef have to make
a beautiful scone for us.
71
00:02:56,680 --> 00:03:01,335
Sweet or savoury, but they need
to elevate it to the next level.
72
00:03:01,360 --> 00:03:03,215
Chef, don't disappoint me.
73
00:03:03,240 --> 00:03:04,895
My favourite is scone.
74
00:03:04,920 --> 00:03:06,935
Do you guys say stone or s'con'?
75
00:03:06,960 --> 00:03:10,695
It's scone and then
when you eat it, it's 's'gone.
76
00:03:10,720 --> 00:03:13,735
Well, of course,
the sandwich has to be savoury,
77
00:03:13,760 --> 00:03:17,295
so pick the one you really favour,
make it perfect.
78
00:03:17,320 --> 00:03:21,975
We're going with cured salmon
with a cream cheese, uh, spread.
79
00:03:22,000 --> 00:03:24,615
That's what I wanted!
That's what I wanted!
80
00:03:24,640 --> 00:03:27,695
For the two pastry,
the flavour profile has to be
81
00:03:27,720 --> 00:03:28,935
out of this world,
82
00:03:28,960 --> 00:03:32,095
and when I eat it,
it need to be five-star standard.
83
00:03:34,120 --> 00:03:36,455
Morning. Morning.
Good morning, chef. Morning chef.
84
00:03:36,480 --> 00:03:39,215
I presume that you're very
familiar with afternoon teas?
85
00:03:39,240 --> 00:03:41,215
Yeah, we serve a lot of
afternoon teas at the club.
86
00:03:41,240 --> 00:03:42,775
We're gonna do a
savoury scone for you. Yeah.
87
00:03:42,800 --> 00:03:44,495
Uh, cheese scone using
a Somerset cheddar,
88
00:03:44,520 --> 00:03:46,815
and with that we're gonna
do a truffle mascarpone
89
00:03:46,840 --> 00:03:48,215
and a mushroom chutney.
90
00:03:48,240 --> 00:03:50,855
I've never taste a
mushroom chutney before.
91
00:03:50,880 --> 00:03:52,295
No? No.
92
00:03:52,320 --> 00:03:54,255
I hope you like it. Ah, yeah.
93
00:03:54,280 --> 00:03:57,735
LIAM: A firm favourite of the
Royal Air Force club afternoon tea,
94
00:03:57,760 --> 00:04:01,215
their decadent cheese scone will
be finished off with grated parmesan
95
00:04:01,240 --> 00:04:02,415
and fresh truffle
96
00:04:02,440 --> 00:04:05,015
and a coronation chicken
sandwich will be served
97
00:04:05,040 --> 00:04:09,495
in a spiced brioche bun alongside
a green coriander mojo sauce.
98
00:04:09,520 --> 00:04:11,815
Coronation sandwich,
I mean, it's a bit classic, innit?
99
00:04:11,840 --> 00:04:13,295
Yeah. Are we gonna get bored?
100
00:04:13,320 --> 00:04:15,015
Well, we hope not.
101
00:04:15,040 --> 00:04:17,735
I also remember the
last time that you did a brioche,
102
00:04:17,760 --> 00:04:19,255
it didn't turn out well.
103
00:04:19,280 --> 00:04:20,615
This is why we
wanted to do it again.
104
00:04:20,640 --> 00:04:22,975
So we've learnt our
lesson from that.
105
00:04:23,000 --> 00:04:26,335
ELLIE: For each of the teams,
brioche is the bread of choice.
106
00:04:26,360 --> 00:04:27,775
It's gonna have its first prove now.
107
00:04:27,800 --> 00:04:30,415
I'm gonna reshape it
to the right sizes,
108
00:04:30,440 --> 00:04:31,815
prove it again then
straight to baking.
109
00:04:31,840 --> 00:04:33,655
But with it being the final,
110
00:04:33,680 --> 00:04:36,455
everyone wants their
sandwiches to stand out.
111
00:04:36,480 --> 00:04:39,575
We're doing a bamboo truffle brioche
served with a crab filling,
112
00:04:39,600 --> 00:04:42,935
bit of creme fraiche, yuzu
mayonnaise topped with some caviar.
113
00:04:42,960 --> 00:04:45,695
So this is my cured
salmon for the brioche.
114
00:04:45,720 --> 00:04:47,375
Who doesn't like salmon, isn't it?
115
00:04:47,400 --> 00:04:51,015
Bharat and john will be
topping Liam's favourite fillings
116
00:04:51,040 --> 00:04:52,535
with a pickled cucumber garnish,
117
00:04:52,560 --> 00:04:54,415
while their sweet
milk chocolate scones
118
00:04:54,440 --> 00:04:57,415
will be served with
mascarpone cream and a banana jam.
119
00:04:57,440 --> 00:04:59,015
Oh, yes!
120
00:04:59,040 --> 00:05:00,335
That sounds wonderful.
121
00:05:00,360 --> 00:05:02,015
Do you think anyone's
ever sent back a scone?
122
00:05:02,040 --> 00:05:04,975
Probably, if it's dry,
and it's like a biscuit.
123
00:05:05,000 --> 00:05:07,495
Wouldn't you? No, I wouldn't.
I'd just still eat it.
124
00:05:07,520 --> 00:05:10,255
Even a badly baked cake
is a good cake for me.
125
00:05:10,280 --> 00:05:11,935
Oh, fair enough.
I wish you were our judge.
126
00:05:11,960 --> 00:05:13,175
I know!
127
00:05:13,200 --> 00:05:15,175
So this is my scone dough,
128
00:05:15,200 --> 00:05:18,815
I'm just making a saffron
and orange infused scone.
129
00:05:18,840 --> 00:05:20,735
It is the final,
so we need to make sure
130
00:05:20,760 --> 00:05:22,775
that we deliver them
some good flavours.
131
00:05:22,800 --> 00:05:25,455
LIAM: And Tj and Narayan are
planning on a fusion of flavours
132
00:05:25,480 --> 00:05:27,215
in their afternoon tea.
133
00:05:27,240 --> 00:05:29,935
I always like to showcase
Asian flavours, European flavours.
134
00:05:29,960 --> 00:05:32,735
Plus, obviously
one of our judges is Asian,
135
00:05:32,760 --> 00:05:36,095
one of our judges is European,
so let's see how it goes.
136
00:05:36,120 --> 00:05:38,415
Apricot and white leaf tea jelly
137
00:05:38,440 --> 00:05:41,255
and white chocolate
namelaka will be within
138
00:05:41,280 --> 00:05:44,335
their florally decorated
saffron and orange scones.
139
00:05:44,360 --> 00:05:47,175
And their bamboo charcoal sandwich
will contain white crab
140
00:05:47,200 --> 00:05:49,815
with a citrus kick of yuzu puree.
141
00:05:49,840 --> 00:05:51,095
Throughout the competition,
142
00:05:51,120 --> 00:05:54,175
I recall some issues potentially
with too many ingredients.
143
00:05:54,200 --> 00:05:55,615
What have you clone
differently for the final?
144
00:05:55,640 --> 00:05:57,615
This one I have kept
it a bit more simpler.
145
00:05:57,640 --> 00:05:59,535
We have mam': from you guys,
146
00:05:59,560 --> 00:06:01,055
and we make sure that
it's simple flavours
147
00:06:01,080 --> 00:06:04,335
that you give the maximum
satisfaction with it.
148
00:06:04,360 --> 00:06:06,135
This is my chocolate scone,
149
00:06:06,160 --> 00:06:08,455
so I'm just gonna rest it a
little bit now before I cut it.
150
00:06:08,480 --> 00:06:10,015
ELLIE: With the scone dough resting
151
00:06:10,040 --> 00:06:11,935
and the brioche
beginning its second prove...
152
00:06:11,960 --> 00:06:14,735
I'm just forming the coronation bun
and then we're gonna prove it.
153
00:06:14,760 --> 00:06:17,855
...the teams can finally focus
on the two additional pastries
154
00:06:17,880 --> 00:06:19,415
the judges are demanding.
155
00:06:19,440 --> 00:06:22,015
We need to be quick cos
they need to go in the freezer.
156
00:06:22,040 --> 00:06:25,775
The two afternoon pastries
that we decided to make today
157
00:06:25,800 --> 00:06:28,695
is both inspired by my
two nephews in Norway.
158
00:06:28,720 --> 00:06:31,615
One likes strawberry,
one likes chocolate.
159
00:06:31,640 --> 00:06:35,335
Gerol's strawberry shaped cheesecake
will be coated in strawberry glaze
160
00:06:35,360 --> 00:06:37,935
and sit on a lemon
and olive oil sponge.
161
00:06:37,960 --> 00:06:41,455
Her take on a Sacher torte
will feature poached peach
162
00:06:41,480 --> 00:06:43,775
and apricot gel on top
of her nephew's favourite,
163
00:06:43,800 --> 00:06:45,335
a chocolate brownie.
164
00:06:45,360 --> 00:06:46,775
Brownies is always a must.
165
00:06:46,800 --> 00:06:49,135
I make them every time I visit Oslo.
166
00:06:49,160 --> 00:06:53,895
Ancl then when it's running low,
it's time for me to come back.
167
00:06:53,920 --> 00:06:55,655
Now this reminds me of Norway.
168
00:06:55,680 --> 00:06:59,015
During winter, this is the kind
of place you wanna go sledding.
169
00:06:59,040 --> 00:07:03,015
After eight years in Norway,
Gerol moved to the UK 11 years ago
170
00:07:03,040 --> 00:07:05,575
where she met Michael at the
Royal Air Force club in London,
171
00:07:05,600 --> 00:07:08,255
and he's backed her all
the way to the final.
172
00:07:08,280 --> 00:07:10,295
Oh, I'm getting teary.
173
00:07:10,320 --> 00:07:12,775
Oh, man don't do that.
You always do that to me.
174
00:07:12,800 --> 00:07:14,535
Oh! It's semi clean.
175
00:07:21,200 --> 00:07:22,495
Oh, gosh.
176
00:07:22,520 --> 00:07:23,735
Hello, chef.
177
00:07:23,760 --> 00:07:26,495
So proud of you guys,
you made it to the final.
178
00:07:26,520 --> 00:07:29,135
Ancl on behalf of the
whole team, we wish you all...
179
00:07:29,160 --> 00:07:30,775
TOGETH ER: Good luck!
180
00:07:30,800 --> 00:07:32,095
Work have been great. Yeah.
181
00:07:32,120 --> 00:07:34,455
The club have been
supportive all the way.
182
00:07:34,480 --> 00:07:35,855
"Don't worry," you said.
183
00:07:35,880 --> 00:07:39,095
"We probably won't make it
past round two," you said.
184
00:07:41,440 --> 00:07:45,295
Anything to avoid
changing a dirty nappy, eh?
185
00:07:45,320 --> 00:07:46,775
Now smash that final.
186
00:07:46,800 --> 00:07:48,135
Yay!
187
00:07:48,160 --> 00:07:50,455
Oh, that's so sweet. Oh, brilliant!
188
00:07:50,480 --> 00:07:53,255
This is the only reason
why my nephews love me,
189
00:07:53,280 --> 00:07:54,775
I can make a brownie.
190
00:07:54,800 --> 00:07:57,895
While Gerol puts together
her nephew's pleasing pastries...
191
00:07:57,920 --> 00:08:00,335
In here we have a Earl Grey
and milk chocolate cremeux.
192
00:08:00,360 --> 00:08:02,695
We infused some teabags
with our cream and milk.
193
00:08:02,720 --> 00:08:05,055
Here's our pear compote
that will go inside it as well.
194
00:08:05,080 --> 00:08:08,175
...Bharat is hoping one of his
favourite flavour combinations
195
00:08:08,200 --> 00:08:10,175
will satisfy a certain judge.
196
00:08:10,200 --> 00:08:13,455
We know that Benoit likes pear,
uh, milk chocolate and Earl Grey.
197
00:08:13,480 --> 00:08:14,975
It's a marriage made in heaven.
198
00:08:15,000 --> 00:08:17,695
Ancl hopefully it's gonna be banging.
199
00:08:17,720 --> 00:08:20,175
Bharat's conference
pear compote will be piped
200
00:08:20,200 --> 00:08:23,095
into compressed choux before
being topped with a milk chocolate
201
00:08:23,120 --> 00:08:25,415
and Earl Grey cremeux,
202
00:08:25,440 --> 00:08:26,855
while a black forest
dessert will contain
203
00:08:26,880 --> 00:08:28,375
chocolate and vanilla mousse,
204
00:08:28,400 --> 00:08:30,895
chocolate sponge and a cherry gel.
205
00:08:30,920 --> 00:08:33,815
OK. But black forest,
not very original, isn't it?
206
00:08:33,840 --> 00:08:37,815
Uh, yeah, it's been clone before,
but I think delivering it well
207
00:08:37,840 --> 00:08:40,575
is very key,
can everyone deliver it well?
208
00:08:40,600 --> 00:08:42,415
Ah-ha! You've been there before.
209
00:08:42,440 --> 00:08:44,735
He's been there before in the final.
210
00:08:44,760 --> 00:08:46,735
But it doesn't get
any easier, trust me.
211
00:08:46,760 --> 00:08:48,415
And you know that.
212
00:08:48,440 --> 00:08:51,015
Alongside team-mate
john from Soko Patisserie,
213
00:08:51,040 --> 00:08:53,815
Bharat hopes to take
that extra step to the crown
214
00:08:53,840 --> 00:08:56,535
after reaching the
final for the second time.
215
00:08:56,560 --> 00:08:57,735
A massive achievement.
You know it is.
216
00:08:57,760 --> 00:08:59,615
We're in the finals
to win it now at this point.
217
00:08:59,640 --> 00:09:02,335
Yeah, yeah. It's the last push.
Could just snatch it.
218
00:09:02,360 --> 00:09:03,655
Hey, john and Bharat.
219
00:09:03,680 --> 00:09:04,775
That's my mum.
220
00:09:04,800 --> 00:09:08,615
I just stopped by to tell you
guys that we are so proud of you
221
00:09:08,640 --> 00:09:11,295
and wishing you the
best of luck for the final.
222
00:09:11,320 --> 00:09:12,815
Bye.
223
00:09:12,840 --> 00:09:14,775
Oh, that's my god son.
224
00:09:14,800 --> 00:09:16,255
Miss him, miss them both.
225
00:09:16,280 --> 00:09:17,695
Hello, Bharat and john. Hello.
226
00:09:17,720 --> 00:09:19,975
We are all very proud of you both.
227
00:09:20,000 --> 00:09:21,375
We hope you win.
228
00:09:21,400 --> 00:09:23,335
We hope you win daddy-daddy.
229
00:09:23,360 --> 00:09:24,455
Aw.
230
00:09:24,480 --> 00:09:28,815
We love you so much, uh, Bharat
and all the best Bharat and john.
231
00:09:28,840 --> 00:09:30,775
Yeah, I miss them, you know?
232
00:09:30,800 --> 00:09:33,895
It's been a while, but now
we get a chance to hopefully win it
233
00:09:33,920 --> 00:09:36,735
so, you know, we're gonna go for it.
234
00:09:40,200 --> 00:09:41,935
Chefs, you are halfway through.
235
00:09:41,960 --> 00:09:43,055
Half the time?
236
00:09:43,080 --> 00:09:44,575
Oh, I'm gonna miss
doing this with you.
237
00:09:44,600 --> 00:09:46,935
You know we've got another
day of this tomorrow, right?
238
00:09:46,960 --> 00:09:49,335
Yes. I definitely know that.
239
00:09:49,360 --> 00:09:50,855
just gonna make a call.
240
00:09:53,360 --> 00:09:54,335
Still a fair bit to do.
241
00:09:54,360 --> 00:09:56,295
While the brioches finish proving..
242
00:09:56,320 --> 00:10:00,695
Proving's lovely, just hope the
oven carries on the good work.
243
00:10:00,720 --> 00:10:03,055
...the chefs must
continue their good work...
244
00:10:03,080 --> 00:10:05,415
18 minutes first
and then I'm gonna check.
245
00:10:05,440 --> 00:10:06,855
...on the two pastries.
246
00:10:06,880 --> 00:10:10,015
This is our chocolate
financier that's gonna go with Timur
247
00:10:10,040 --> 00:10:11,415
and miso caramel pet it gateau.
248
00:10:11,440 --> 00:10:13,815
And as with their
scone and sandwich,
249
00:10:13,840 --> 00:10:16,815
Tj and Narayan are once
again combining east and west.
250
00:10:16,840 --> 00:10:18,375
We're gonna make a decoration
251
00:10:18,400 --> 00:10:20,295
so the dessert
looks like a Chinese fan.
252
00:10:20,320 --> 00:10:22,255
Obviously cremeux is French
253
00:10:22,280 --> 00:10:26,215
and then the Timur and miso caramel
is a bit Asian, so, again, fusion.
254
00:10:26,240 --> 00:10:28,735
Tj's chocolate and almond financier
255
00:10:28,760 --> 00:10:32,135
will sit between his criollo
cocoa cremeux and citrussy Timur,
256
00:10:32,160 --> 00:10:34,175
pepper and miso caramel.
257
00:10:34,200 --> 00:10:38,175
And their tropical take on a
rum baba will see mango fillings
258
00:10:38,200 --> 00:10:41,655
inside a creme fraiche mousse
atop a citrus syrup soaked baba.
259
00:10:41,680 --> 00:10:45,655
My baba is nicely soaked,
so syrup is still alive.
260
00:10:45,680 --> 00:10:48,815
Half an hour Ma..| was
about to call you Marius.
261
00:10:51,800 --> 00:10:53,135
Another colleague's name.
262
00:10:53,160 --> 00:10:55,695
You can call me anything.
263
00:10:55,720 --> 00:10:58,135
ELLIE: Firm friends since
meeting at the lnterContinental
264
00:10:58,160 --> 00:10:59,935
at the O2 in Greenwich...
265
00:10:59,960 --> 00:11:02,255
Last little push. Yeah. You know.
266
00:11:02,280 --> 00:11:04,015
Tj and Narayan's journey
together to the final
267
00:11:04,040 --> 00:11:06,455
has been a voyage of discovery.
268
00:11:06,480 --> 00:11:08,375
The experience has been...
Has been amazing?
269
00:11:08,400 --> 00:11:10,975
...a good way to get to
know each other even better.
270
00:11:11,000 --> 00:11:12,375
Namaste.
271
00:11:12,400 --> 00:11:13,575
Hello, Narayan.
272
00:11:13,600 --> 00:11:15,215
This is your sister Kaipana.
273
00:11:15,240 --> 00:11:17,695
We are so, so very proud of you.
274
00:11:17,720 --> 00:11:21,615
And for the final,
I'm pretty sure you're gonna win.
275
00:11:21,640 --> 00:11:23,295
We love you and good luck.
276
00:11:24,400 --> 00:11:26,095
It's a proud moment.
277
00:11:26,120 --> 00:11:29,375
That everyone is proud, so we need
to make them more prouder
278
00:11:29,400 --> 00:11:30,935
in a few clays.
279
00:11:30,960 --> 00:11:33,655
Well done, Tanuj,
you're doing very well.
280
00:11:33,680 --> 00:11:37,335
just keep the good job and win
the competition and make us proud.
281
00:11:37,360 --> 00:11:38,975
All prayers are with you.
282
00:11:39,000 --> 00:11:41,455
Make us proud every day.
283
00:11:41,480 --> 00:11:43,415
Thank you very much. Thank you.
284
00:11:43,440 --> 00:11:45,975
This has just given
me more motivation,
285
00:11:46,000 --> 00:11:49,095
so bring it on cos it's for
these two special people, you know?
286
00:11:49,120 --> 00:11:50,855
Very HAPPY-
287
00:11:50,880 --> 00:11:52,615
How's it all going?
According to plan for now.
288
00:11:52,640 --> 00:11:54,335
It's good. Good. We'll take that.
289
00:11:54,360 --> 00:11:56,135
For sure. So afternoon tea, you a
fan of afternoon tea in general?
290
00:11:57,320 --> 00:12:00,975
Well, we make so much of it, kind of
sick of it, to be honest, but...
291
00:12:01,000 --> 00:12:03,415
Right. You know. You must feel sort
of comfortable with this, then,
292
00:12:03,440 --> 00:12:05,175
if you make loads of this at work.
293
00:12:05,200 --> 00:12:06,335
I wouldn't say comfortable.
294
00:12:06,360 --> 00:12:08,295
Because, obviously,
you have a team behind you
295
00:12:08,320 --> 00:12:09,895
when you do afternoon tea at work.
296
00:12:09,920 --> 00:12:11,815
But there's two of you. There's me!
297
00:12:11,840 --> 00:12:14,135
I'm supporting you.
Where's your apron then?
298
00:12:14,160 --> 00:12:16,495
It's just, uh, the back.
299
00:12:17,960 --> 00:12:19,815
Do you wanna take
the, uh, brioche out?
300
00:12:19,840 --> 00:12:21,335
Looks good.
301
00:12:21,360 --> 00:12:23,695
They look lovely.
Exactly what we planned.
302
00:12:23,720 --> 00:12:25,335
I've just gotta cool
them down, fill them.
303
00:12:25,360 --> 00:12:26,695
Very happy with the brioche.
304
00:12:26,720 --> 00:12:27,975
Now sesame seeds, yeah.
305
00:12:28,000 --> 00:12:30,495
Huh? On the, on the edges,
sesame seed, black and white. Yeah.
306
00:12:30,520 --> 00:12:31,695
How long have we got left?
307
00:12:31,720 --> 00:12:34,335
Chefs you have 30 minutes left.
308
00:12:34,360 --> 00:12:35,855
I love afternoon tea.
309
00:12:35,880 --> 00:12:37,055
Favourite bit?
310
00:12:37,080 --> 00:12:38,695
Um, probably the champagne.
311
00:12:41,080 --> 00:12:43,455
The scone is being egg washed,
312
00:12:43,480 --> 00:12:46,175
then we need to put
the scone in the oven.
313
00:12:46,200 --> 00:12:48,655
I'll do my beautiful stamp
on top and then in for baking.
314
00:12:48,680 --> 00:12:51,175
15 minutes chef. 160.
315
00:12:51,200 --> 00:12:52,335
160.
316
00:12:52,360 --> 00:12:54,095
ELLIE: With the
scones going in to bake...
317
00:12:54,120 --> 00:12:55,695
I'll grab the dessert.
318
00:12:55,720 --> 00:12:58,255
...The chefs must now
finish all of their elements...
319
00:12:58,280 --> 00:12:59,895
Mind your backs, please, thank you.
320
00:12:59,920 --> 00:13:02,295
...to create their
stunning afternoon tea.
321
00:13:02,320 --> 00:13:03,415
It's the pear compote.
322
00:13:03,440 --> 00:13:04,975
We'll pipe this into the choux case.
323
00:13:05,000 --> 00:13:06,495
God they're difficult to unmould.
324
00:13:06,520 --> 00:13:08,815
Don't need all of them GeroL
325
00:13:08,840 --> 00:13:11,135
This is a mango
and passion fruit cremeux.
326
00:13:11,160 --> 00:13:12,935
This is for the top of my baba.
327
00:13:12,960 --> 00:13:14,855
This is gonna go on
top of our Sacher torte.
328
00:13:14,880 --> 00:13:16,095
Apricot gel.
329
00:13:16,120 --> 00:13:19,375
Ooh BLEEP! That was a good catch,
weren't it?
330
00:13:19,400 --> 00:13:21,055
Wasn't on camera was it, eh?
331
00:13:21,080 --> 00:13:22,335
Uh... It was.
332
00:13:22,360 --> 00:13:24,895
This is the Timur and miso caramel.
333
00:13:24,920 --> 00:13:26,455
It's going in the financier.
334
00:13:26,480 --> 00:13:29,415
So this is gonna look like
a old school Chinese fan.
335
00:13:29,440 --> 00:13:30,735
It's like that.
336
00:13:30,760 --> 00:13:32,295
That's one of our sweets clone,
337
00:13:32,320 --> 00:13:33,575
so we can just
concentrate on the next one now.
338
00:13:33,600 --> 00:13:35,015
What, what's the exact time left?
339
00:13:35,040 --> 00:13:36,615
Chefs you have 15 minutes left.
340
00:13:36,640 --> 00:13:37,855
Let's go.
341
00:13:37,880 --> 00:13:41,335
This is a strawberry chocolate
with cocoa butter.
342
00:13:41,360 --> 00:13:44,215
The spray element will be
on the bottom of the black forests,
343
00:13:44,240 --> 00:13:46,015
and it'll just
give like a velvety effect.
344
00:13:46,040 --> 00:13:48,495
I'm just gonna check the scones.
345
00:13:48,520 --> 00:13:50,415
It's nearly there, give it
four more minutes. Beautiful.
346
00:13:50,440 --> 00:13:51,615
Only one of them cracked.
347
00:13:51,640 --> 00:13:53,255
Yeah, very happy with
the scones to be honest.
348
00:13:53,280 --> 00:13:55,255
Needs to fill the sandwiches now.
349
00:13:55,280 --> 00:13:56,775
Coronation chicken filling.
350
00:13:56,800 --> 00:13:58,095
Hopefully we won't bore the judges.
351
00:13:58,120 --> 00:14:00,415
Pickled cucumber.
Oh, you've gotta see this technique.
352
00:14:00,440 --> 00:14:01,935
Go on, john. Knock them out.
353
00:14:03,160 --> 00:14:04,695
It's the little things.
354
00:14:04,720 --> 00:14:07,135
just the crab mix
going in the charcoal brioche.
355
00:14:07,160 --> 00:14:09,815
Push, push, push. Need to jump
in the brioche together, yeah. Yeah.
356
00:14:09,840 --> 00:14:11,695
just finishing our cakes now.
357
00:14:11,720 --> 00:14:13,535
Ah. Oh, sorry!
358
00:14:13,560 --> 00:14:14,775
Sorry, was that me?
359
00:14:14,800 --> 00:14:17,095
Vanilla mousse
straight from the cherry,
360
00:14:17,120 --> 00:14:17,975
literally the cherry on top.
361
00:14:18,000 --> 00:14:19,735
Put more here. More caviar, yeah.
362
00:14:19,760 --> 00:14:20,895
Time?
363
00:14:20,920 --> 00:14:22,575
Chefs, one minute left.
364
00:14:22,600 --> 00:14:23,695
One minute left, bro.
365
00:14:23,720 --> 00:14:25,415
Yeah, ready. Get them out.
366
00:14:25,440 --> 00:14:27,215
We start putting on
the stand, please, bro.
367
00:14:27,240 --> 00:14:29,175
Three portions on each stand, yeah.
368
00:14:29,200 --> 00:14:30,935
Bharat. Yeah. Go with it, yeah.
369
00:14:30,960 --> 00:14:31,935
Very nice.
370
00:14:33,320 --> 00:14:35,575
Yeah? So at least it flows, yeah.
371
00:14:35,600 --> 00:14:36,855
There's one missing here, john.
372
00:14:36,880 --> 00:14:38,015
Coriander. Where is it?
373
00:14:38,040 --> 00:14:39,375
Fridge.
374
00:14:39,400 --> 00:14:40,575
Last ten seconds.
375
00:14:42,400 --> 00:14:43,375
Gold leaf dust there.
376
00:14:45,640 --> 00:14:47,175
Here, put the gold leaf.
377
00:14:47,200 --> 00:14:49,135
Put the gold leaf,
put the gold leaf. That's it.
378
00:14:49,160 --> 00:14:54,175
Chefs your time is up, please step
away from your afternoon teas.
379
00:14:54,200 --> 00:14:55,855
Nice one, one down. One down.
380
00:14:55,880 --> 00:14:57,415
One to go.
381
00:14:57,440 --> 00:14:58,735
Well done.
382
00:14:58,760 --> 00:15:01,055
Well clone, amazing brioche, yeah.
383
00:15:04,000 --> 00:15:06,935
There is no need to be right there
when I'm stealing food.
384
00:15:06,960 --> 00:15:10,295
Well clone, looks very nice. Cute.
Like me.
385
00:15:10,320 --> 00:15:12,775
Yes, no, but you're more cuter.
386
00:15:12,800 --> 00:15:14,375
No, looks nice, very nice.
387
00:15:17,040 --> 00:15:20,975
LIAM: After four hours, it's time
for the teams' afternoon teas
388
00:15:21,000 --> 00:15:22,815
to face the judgment
of Benoit and Cherish.
389
00:15:22,840 --> 00:15:24,655
Gerol and Michael from
the Royal Air Force club,
390
00:15:24,680 --> 00:15:26,175
please come forward.
391
00:15:26,200 --> 00:15:27,735
GRANDIOSE MUSIC PLAYS
392
00:15:36,720 --> 00:15:38,135
I like what I see.
393
00:15:38,160 --> 00:15:40,175
I think you guys have clone
a very good job. So, well clone.
394
00:15:40,200 --> 00:15:42,815
So we're gonna start
eating your sandwiches.
395
00:15:42,840 --> 00:15:45,935
So we've got a coronation chicken
bun and there's a green mojo.
396
00:15:45,960 --> 00:15:48,575
It's a little tapas kind of dip.
397
00:15:48,600 --> 00:15:53,935
Can I crown this coronation
chicken the best I've ever had?
398
00:15:53,960 --> 00:15:55,855
Almost. Oh.
399
00:15:55,880 --> 00:15:57,535
The brioche bun feels a bit dry.
400
00:15:57,560 --> 00:15:59,495
It's a shame because the
rest is absolutely lovely.
401
00:15:59,520 --> 00:16:00,895
Now to the scone.
402
00:16:00,920 --> 00:16:04,095
So we've got a savoury
Westcombe cheddar scone,
403
00:16:04,120 --> 00:16:06,015
some truffle mascarpone
and some mushroom chutney.
404
00:16:06,040 --> 00:16:09,895
I will then grate on top
some fresh truffle and parmesan.
405
00:16:09,920 --> 00:16:13,335
Oh, my word, it's so beautiful.
I can taste the cheese.
406
00:16:13,360 --> 00:16:16,775
The mushroom chutney
is out of this world!
407
00:16:16,800 --> 00:16:19,295
This is the best scone I ever eat.
408
00:16:19,320 --> 00:16:20,295
Oh, wow.
409
00:16:21,840 --> 00:16:23,375
Boom. Don't cry too early.
410
00:16:23,400 --> 00:16:25,655
There is still the sweets to come.
411
00:16:25,680 --> 00:16:26,695
What have we got?
412
00:16:26,720 --> 00:16:29,055
Start with the
strawberry cheesecake,
413
00:16:29,080 --> 00:16:32,735
a strawberry balsamic
insert with wild strawberry puree,
414
00:16:32,760 --> 00:16:35,295
cheesecake mousse, olive oil sponge.
415
00:16:36,560 --> 00:16:39,735
That's very good. I've got plenty
of fruit compote in the middle.
416
00:16:39,760 --> 00:16:40,815
It's very fragrant.
417
00:16:40,840 --> 00:16:43,175
The cream cheese element,
hmm, a little claggy.
418
00:16:43,200 --> 00:16:45,495
But, ultimately, it's a
beautiful dessert, well clone.
419
00:16:45,520 --> 00:16:46,975
Enough praise, again.
420
00:16:47,000 --> 00:16:48,295
Let's move to the
last but not least.
421
00:16:48,320 --> 00:16:50,335
So inside is chocolate mousse.
422
00:16:50,360 --> 00:16:52,775
On top is apricot and peach compote,
423
00:16:52,800 --> 00:16:56,175
dark chocolate ganache,
brownie and a chocolate sable.
424
00:16:56,200 --> 00:16:58,175
The mousse is actually quite heavy.
425
00:16:58,200 --> 00:17:00,015
Ancl I could not feel the apricot.
426
00:17:00,040 --> 00:17:02,775
What a shame. But you've
clone a great job, so, well clone.
427
00:17:02,800 --> 00:17:04,055
See you later, guys.
428
00:17:06,400 --> 00:17:07,975
Can relax a bit now, chef?
429
00:17:16,080 --> 00:17:19,335
Wow, I think you have
worked very, very hard.
430
00:17:19,360 --> 00:17:21,295
I can't wait to taste everything.
431
00:17:21,320 --> 00:17:23,135
Could you please take
us through your sandwich?
432
00:17:23,160 --> 00:17:26,855
Seeded brioche, inside we have a
cured salmon with cream cheese
433
00:17:26,880 --> 00:17:29,175
and a little bit of
pickled cucumber as well.
434
00:17:29,200 --> 00:17:30,415
I wish there was more.
435
00:17:30,440 --> 00:17:33,415
With the quantity of brioche
you've got to the filling,
436
00:17:33,440 --> 00:17:34,855
it's slightly out of balance,
437
00:17:34,880 --> 00:17:37,655
but all in all, it's a very
pleasant sandwich to eat.
438
00:17:37,680 --> 00:17:41,455
Chef, with the first
glance of your scone,
439
00:17:41,480 --> 00:17:43,135
it looks a little bit overcook.
440
00:17:43,160 --> 00:17:45,015
We have milk chocolate scones,
441
00:17:45,040 --> 00:17:46,495
banana rurn and vanilla jarn
442
00:17:46,520 --> 00:17:49,175
with mascarpone and
vanilla cream on the side as well.
443
00:17:49,200 --> 00:17:51,455
Chef, your scone...
444
00:17:51,480 --> 00:17:53,895
...it's dense, it's more cakey.
445
00:17:53,920 --> 00:17:55,415
This is a thumbs down from me.
446
00:17:55,440 --> 00:17:57,015
I'm gonna have to disagree with you.
447
00:17:57,040 --> 00:17:59,375
The cakeiness in it, well,
it's your style of scones.
448
00:17:59,400 --> 00:18:01,935
Technically, it's not right,
but I still like it.
449
00:18:01,960 --> 00:18:03,775
It's the way it makes you feel.
450
00:18:03,800 --> 00:18:05,175
Now cakes.
451
00:18:05,200 --> 00:18:07,055
We have a compressed choux bun,
452
00:18:07,080 --> 00:18:09,415
and inside that,
we've got a Earl Grey
453
00:18:09,440 --> 00:18:11,735
and milk chocolate
pear pate de fruits.
454
00:18:11,760 --> 00:18:14,175
Very silky smooth cremeux inside.
455
00:18:14,200 --> 00:18:17,215
All in all fresh,
easy to eat dessert.
456
00:18:17,240 --> 00:18:19,535
Chef could you please take
us through your black forest.
457
00:18:19,560 --> 00:18:20,815
This is looking very sharp.
458
00:18:20,840 --> 00:18:24,535
At the bottom we've got a chocolate
sponge with kirsch cherries
459
00:18:24,560 --> 00:18:28,055
encased in a dark chocolate, and on
top we've got a vanilla mousse
460
00:18:28,080 --> 00:18:31,935
with a cherry gel, chocolate
sponge and then cherry glaze.
461
00:18:31,960 --> 00:18:34,975
Wow. Really light,
the vanilla mousse.
462
00:18:35,000 --> 00:18:37,695
Oh, my word, it goes
so well with the cherry,
463
00:18:37,720 --> 00:18:40,095
and then the
chocolate mousse is so airy.
464
00:18:40,120 --> 00:18:44,975
Chef, this is the best
pastry I taste this year.
465
00:18:45,000 --> 00:18:46,215
Thank you. Thank you.
466
00:18:46,240 --> 00:18:48,495
Ancl on that positive bombshell,
467
00:18:48,520 --> 00:18:50,175
see you later.
468
00:18:59,240 --> 00:19:01,935
Wow. One of the best looking
afternoon teas I've seen.
469
00:19:01,960 --> 00:19:04,255
All in all it looks
really, really fantastic.
470
00:19:04,280 --> 00:19:05,735
Well clone, guys. Thank you, chef.
471
00:19:05,760 --> 00:19:08,815
Will it eat as well as it looks?
Let's hope so.
472
00:19:08,840 --> 00:19:11,175
So you've got a
bamboo charcoal brioche.
473
00:19:11,200 --> 00:19:14,535
Inside you have a crab
filling with creme fraiche,
474
00:19:14,560 --> 00:19:18,895
yuzu and a yuzu mayo, and then
you have some fresh caviar on top.
475
00:19:18,920 --> 00:19:20,775
Well, is it style over substance?
476
00:19:20,800 --> 00:19:23,295
When it comes the charcoal, yes.
477
00:19:23,320 --> 00:19:25,615
In terms of flavour,
we are a bit on the weak side.
478
00:19:25,640 --> 00:19:27,055
But the filling is beautiful.
479
00:19:27,080 --> 00:19:29,495
The caviar makes
it work even better.
480
00:19:30,720 --> 00:19:33,495
We have the scones
with saffron and orange
481
00:19:33,520 --> 00:19:36,575
with namelaka buttermilk
and white apricot tea jelly.
482
00:19:36,600 --> 00:19:40,615
The flower imprint is beautiful.
483
00:19:40,640 --> 00:19:43,655
On this occasion, you've controlled
the saffron element very well
484
00:19:43,680 --> 00:19:45,975
and the scone is baked to
perfection.
485
00:19:46,000 --> 00:19:47,095
Well clone. Thank you, chef.
486
00:19:47,120 --> 00:19:48,335
Now to the sweet side.
487
00:19:50,600 --> 00:19:52,215
Really strange dessert
488
00:19:52,240 --> 00:19:56,135
because you start with the
strong sweetness of caramel,
489
00:19:56,160 --> 00:19:59,055
the miso is there to
balance it out a little bit
490
00:19:59,080 --> 00:20:00,455
and you're looking for the Timur.
491
00:20:00,480 --> 00:20:02,775
I say where is this?
Ancl then it comes at the end.
492
00:20:02,800 --> 00:20:04,735
So is it interesting? Yes, it is.
493
00:20:04,760 --> 00:20:07,295
But I was hoping for
something perhaps a bit fresher.
494
00:20:07,320 --> 00:20:08,495
OK, what else have we got?
495
00:20:08,520 --> 00:20:13,535
So, we have the baba with the
creme fraiche mousse in the bottom,
496
00:20:13,560 --> 00:20:16,695
mango and passion fruit cremeux
with the fresh mango con fit.
497
00:20:18,320 --> 00:20:20,615
There is so many technique.
498
00:20:20,640 --> 00:20:24,615
I really like the mango and
passion mousse that you inject in.
499
00:20:24,640 --> 00:20:28,455
It lift up your dessert
straight away and it's alive.
500
00:20:28,480 --> 00:20:30,135
Love it, love it, love it.
501
00:20:31,360 --> 00:20:33,015
Thank you. Well clone, chefs.
502
00:20:33,040 --> 00:20:34,175
Thank you so much, guys.
503
00:20:37,480 --> 00:20:39,255
MUFFLED SPEAKING
504
00:20:39,280 --> 00:20:41,135
I don't know what happened.
505
00:20:41,160 --> 00:20:44,055
Very happy. Everyone pretty much
had very good comments as well.
506
00:20:44,080 --> 00:20:46,295
So, there's still a long way to go.
507
00:20:47,760 --> 00:20:50,135
The black forest, that was a winner.
508
00:20:50,160 --> 00:20:51,855
Our downside today
was the scones, really.
509
00:20:51,880 --> 00:20:53,775
But Benoit kept eating it, so.
510
00:20:55,200 --> 00:20:56,695
Well done to us.
511
00:20:56,720 --> 00:20:59,895
Cherish said the best
savoury scone she ever had,
512
00:20:59,920 --> 00:21:01,815
and when she said that,
I become a bit teary.
513
00:21:01,840 --> 00:21:04,135
A, a bit emotional. Yeah.
Ancl you need a box of tissues.
514
00:21:04,160 --> 00:21:05,735
Yeah. Done well so far.
515
00:21:05,760 --> 00:21:09,055
After halfway, I guess
that's exactly what you want.
516
00:21:09,080 --> 00:21:10,055
Mm-hm.
517
00:21:14,400 --> 00:21:17,175
ELLIE: The teams now have a
chance to prepare any elements
518
00:21:17,200 --> 00:21:19,495
that need to set
overnight ahead of tomorrow's
519
00:21:19,520 --> 00:21:20,855
final showpiece challenge.
520
00:21:20,880 --> 00:21:22,615
So here we are. The final.
521
00:21:22,640 --> 00:21:25,015
It's shaping up to
be a close one, I think.
522
00:21:25,040 --> 00:21:28,415
Although Soko possibly
slightly less positive feedback
523
00:21:28,440 --> 00:21:29,695
than the other two.
524
00:21:29,720 --> 00:21:32,295
If Bharat came back hoping
to reach the final, and he has,
525
00:21:32,320 --> 00:21:35,255
but they're gonna have to find
that little tiny bit more tomorrow.
526
00:21:35,280 --> 00:21:37,895
Though we said that
they have the pastry,
527
00:21:37,920 --> 00:21:40,575
their black forest was divine.
528
00:21:40,600 --> 00:21:41,815
Gerol and Michael had a good one.
529
00:21:41,840 --> 00:21:44,775
I think that this challenge
really play on their strength
530
00:21:44,800 --> 00:21:47,215
because Gerol is very good at pastry
531
00:21:47,240 --> 00:21:50,535
and Michael is very
good at their savoury,
532
00:21:50,560 --> 00:21:56,495
and together, ooh,
it was the best I taste by far!
533
00:21:56,520 --> 00:21:58,815
Tj and Narayan did
what they do best, innit?
534
00:21:58,840 --> 00:21:59,935
There was so much detail.
535
00:21:59,960 --> 00:22:03,135
The amount of technique
was phenomenal for me.
536
00:22:03,160 --> 00:22:05,175
They wanna win. Absolutely.
Yeah. Absolutely.
537
00:22:05,200 --> 00:22:07,535
But all in all,
very strong clay from our teams.
538
00:22:07,560 --> 00:22:10,295
I think tomorrow is a big,
big challenge for them.
539
00:22:10,320 --> 00:22:11,455
What's the theme for tomorrow?
540
00:22:11,480 --> 00:22:14,415
Well, believe it or not,
it's about the best of British.
541
00:22:14,440 --> 00:22:16,375
What kind of things
are you imagining?
542
00:22:16,400 --> 00:22:18,375
I know you guys are British,
what's the best of Britain?
543
00:22:18,400 --> 00:22:19,575
Um, Ben Shepherd.
544
00:22:20,840 --> 00:22:22,695
Who's that?
545
00:22:22,720 --> 00:22:23,895
Sacrilege!
546
00:22:51,360 --> 00:22:52,935
Welcome back, chefs,
547
00:22:52,960 --> 00:22:56,455
just one more monstrous
challenge remains,
548
00:22:56,480 --> 00:22:59,415
so make sure you use every
last ounce of your energy,
549
00:22:59,440 --> 00:23:03,815
because by the end of the day,
one of you will be crowned
550
00:23:03,840 --> 00:23:07,335
the winners of
Bake Off the Professionals.
551
00:23:07,360 --> 00:23:08,695
judges tell us more.
552
00:23:08,720 --> 00:23:12,655
Chef, today you must create
a stunning banquet
553
00:23:12,680 --> 00:23:16,015
celebrating the
very best of British.
554
00:23:16,040 --> 00:23:19,375
Your showpiece
must clearly celebrate
555
00:23:19,400 --> 00:23:22,775
what the very best
of British means to you.
556
00:23:22,800 --> 00:23:25,855
If we can't tell what it is,
you have failed.
557
00:23:25,880 --> 00:23:29,375
Chefs within your display,
you must also incorporate
558
00:23:29,400 --> 00:23:32,495
three different types
of dessert, 40 of each.
559
00:23:32,520 --> 00:23:36,895
But you must take inspiration from
the British classic flavours,
560
00:23:36,920 --> 00:23:40,335
like a trifle, a Bakewell tart
or even a spotted Dick.
561
00:23:40,360 --> 00:23:41,495
Spotted what?
562
00:23:41,520 --> 00:23:42,975
You've heard me, Liam.
563
00:23:43,000 --> 00:23:45,975
Well, chefs you had two and a half
hours last night to prep
564
00:23:46,000 --> 00:23:48,295
and now you have a
further four and a half hours
565
00:23:48,320 --> 00:23:49,775
to complete this challenge.
566
00:23:49,800 --> 00:23:51,615
Good luck and your time starts now.
567
00:23:53,040 --> 00:23:54,175
Oh, BLEEP!
568
00:23:56,440 --> 00:23:59,695
I bend over and I rip my trousers.
569
00:23:59,720 --> 00:24:01,295
So don't look there, please.
570
00:24:02,600 --> 00:24:04,015
Don't look!
571
00:24:04,040 --> 00:24:06,495
So best of British.
What are we thinking?
572
00:24:06,520 --> 00:24:09,095
The Beatles, the Angel of the North.
573
00:24:09,120 --> 00:24:10,615
TOGETHER: Big Ben.
574
00:24:10,640 --> 00:24:12,415
Oh, I like that.
Big Ben, that'd be a good one.
575
00:24:12,440 --> 00:24:14,095
As a foreigner, you know,
576
00:24:14,120 --> 00:24:16,855
you always think of
Buckingham Palace, the Queen.
577
00:24:16,880 --> 00:24:19,415
The rain, the wet, the puddles.
578
00:24:19,440 --> 00:24:21,695
What else? Spice Girls.
579
00:24:21,720 --> 00:24:23,295
This is it, the final.
580
00:24:23,320 --> 00:24:24,615
Who is gonna win?
581
00:24:24,640 --> 00:24:27,575
LIAM: Oh. Too close.
It's an exciting one. Mm-hm.
582
00:24:27,600 --> 00:24:31,375
I would not put my
money on anybody just yet.
583
00:24:31,400 --> 00:24:33,055
just push, bro, we've got this.
584
00:24:33,080 --> 00:24:35,855
Excited, bit on the edge
as we have a lot to do.
585
00:24:35,880 --> 00:24:39,495
Everything is important,
no room for error, to be honest.
586
00:24:39,520 --> 00:24:42,975
For our final test in the kitchen,
we've asked for chef
587
00:24:43,000 --> 00:24:45,295
to produce a beautiful banquet table
588
00:24:45,320 --> 00:24:48,815
inspired by the theme
of best of British.
589
00:24:48,840 --> 00:24:51,575
We've got the bull
to represent Birmingham.
590
00:24:51,600 --> 00:24:55,975
Demonstrating the finest
chocolate and sugar work skill.
591
00:24:56,000 --> 00:24:58,535
Pulling, casting,
moulding, blowing sugar,
592
00:24:58,560 --> 00:25:00,055
we're literally going all out.
593
00:25:00,080 --> 00:25:03,935
Timing is always of the essence,
teamwork will make them succeed.
594
00:25:03,960 --> 00:25:06,935
Which flour? Strong 50/50? Strong.
595
00:25:06,960 --> 00:25:10,775
The dessert that they produce,
it need to be exquisite.
596
00:25:10,800 --> 00:25:13,535
What's more British
than a strawberry trifle? Yeah.
597
00:25:13,560 --> 00:25:16,455
The best of British
dessert usually are simple.
598
00:25:16,480 --> 00:25:19,135
This is the grand final
so we want them to be elevated.
599
00:25:19,160 --> 00:25:23,895
We want opulence, we want grandeur,
maximum skill, crank it up to 12.
600
00:25:23,920 --> 00:25:27,095
This is it!
Chef, it is time for you to shine!
601
00:25:30,560 --> 00:25:31,695
Morning, chef.
602
00:25:31,720 --> 00:25:33,295
Ah, morning. Morning! Morning, guys.
603
00:25:33,320 --> 00:25:39,695
Cor blimey. Yesterday your scone
was the best ever I have taste!
604
00:25:39,720 --> 00:25:41,255
You must be very happy about that.
605
00:25:41,280 --> 00:25:43,575
You won last week,
you did well yesterday.
606
00:25:43,600 --> 00:25:44,615
Oh, absolutely, yeah. Yeah.
607
00:25:44,640 --> 00:25:47,415
So, today, tell me
about your inspiration.
608
00:25:47,440 --> 00:25:49,935
So the inspiration
for the showpiece,
609
00:25:49,960 --> 00:25:52,775
as we both work at the RAF club,
was to do a flyover.
610
00:25:52,800 --> 00:25:55,295
You've got three different types
of dessert to do, what have we got?
611
00:25:55,320 --> 00:25:57,615
So we're starting off
with the peanut banoffee pie.
612
00:25:57,640 --> 00:25:59,935
Banana is not quite my cup of tea.
613
00:25:59,960 --> 00:26:02,255
Oh. But I hope you
can convert me today.
614
00:26:02,280 --> 00:26:03,935
I hope so. Let's hope so.
615
00:26:03,960 --> 00:26:06,335
ELLIE: Gerol and Michael
are hoping their sugar planes
616
00:26:06,360 --> 00:26:08,295
flying over a Pall Mall street party
617
00:26:08,320 --> 00:26:10,775
will be enough to soar to victory.
618
00:26:10,800 --> 00:26:13,535
Watching from below
will be banoffee pies
619
00:26:13,560 --> 00:26:15,295
topped with sesame tuile,
620
00:26:15,320 --> 00:26:17,255
rough puff pastry apple pies
621
00:26:17,280 --> 00:26:21,175
and a classic cherry Bakewell choux
with a raspberry sherbet twist.
622
00:26:21,200 --> 00:26:22,575
You're making planes? Yes.
623
00:26:22,600 --> 00:26:25,055
Out of sugar or chocolate? Sugar.
624
00:26:25,080 --> 00:26:27,335
Yeah. How you feeling? Confident?
625
00:26:27,360 --> 00:26:28,655
You know like crash landings, yeah.
626
00:26:28,680 --> 00:26:30,975
No, we don't. No, no. No.
627
00:26:31,000 --> 00:26:33,455
Your showpiece is
gonna take off today.
628
00:26:33,480 --> 00:26:36,015
Gerol and Michael
aren't the only team
629
00:26:36,040 --> 00:26:38,375
worried about a
shattering showpiece.
630
00:26:38,400 --> 00:26:41,135
Here we have our central chocolate
stand,
631
00:26:41,160 --> 00:26:43,455
which will be full
of British monuments
632
00:26:43,480 --> 00:26:44,815
and then our sugar showpiece.
633
00:26:44,840 --> 00:26:46,655
On the same piece?
On the same piece.
634
00:26:46,680 --> 00:26:48,575
You've clone that before.
It's a little bit of a risk.
635
00:26:48,600 --> 00:26:51,615
I remember when you came to
the final many, many years back.
636
00:26:51,640 --> 00:26:53,975
That was, you know,
lack of experience,
637
00:26:54,000 --> 00:26:55,855
but we've come back
with more experience now
638
00:26:55,880 --> 00:26:57,375
so, hopefully I can...
Ancl a bit more sturdy.
639
00:26:57,400 --> 00:26:59,935
We do not want any crash today.
Let's not go there. Oh, my goodness.
640
00:26:59,960 --> 00:27:03,015
LIAM: Standing proud,
Bharat and John's showpiece
641
00:27:03,040 --> 00:27:06,135
will be covered with legendary
British icons and landmarks
642
00:27:06,160 --> 00:27:08,455
and adorned with blown sugar
643
00:27:08,480 --> 00:27:10,815
celebrating the
best of British produce.
644
00:27:10,840 --> 00:27:14,335
Their banquet will include a
modernised classic British trifle,
645
00:27:14,360 --> 00:27:16,655
a decadent millionaire's shortbread
646
00:27:16,680 --> 00:27:19,855
and spiced mousse apples
sat on a crumble base.
647
00:27:19,880 --> 00:27:22,215
Do you think so
you'll beat yesterday?
648
00:27:22,240 --> 00:27:24,935
You're going to make something
that is even more tastier?
649
00:27:24,960 --> 00:27:26,855
Let's hope so.
We want that winning spot, right?
650
00:27:26,880 --> 00:27:29,175
That's why we're here.
You want that winning spot.
651
00:27:29,200 --> 00:27:30,335
Everybody here wants it.
652
00:27:30,360 --> 00:27:32,695
We're confident, but, you know,
yesterday's behind us now.
653
00:27:32,720 --> 00:27:36,255
Today's a fresh day, so we're just
gonna keep fighting and pushing on.
654
00:27:36,280 --> 00:27:37,775
I'm just levelling.
655
00:27:37,800 --> 00:27:40,935
This one is the paths
under the Tower Bridge.
656
00:27:40,960 --> 00:27:44,175
ELLIE: In their bid to be
crowned this year's champions,
657
00:27:44,200 --> 00:27:46,855
Tj and Narayan aren't holding back.
658
00:27:46,880 --> 00:27:50,575
The main showpiece for us
would be the iconic Tower Bridge.
659
00:27:50,600 --> 00:27:52,375
It's gonna be standing very high up.
660
00:27:52,400 --> 00:27:53,495
Wow. And then...
661
00:27:53,520 --> 00:27:54,815
Go big or go home!
662
00:27:54,840 --> 00:27:57,175
I rather go big
and go home very happy.
663
00:27:58,720 --> 00:28:01,335
For both of us,
this is the most important
664
00:28:01,360 --> 00:28:04,455
four and a half hours of our lives,
and we wanna make them count.
665
00:28:04,480 --> 00:28:07,575
Tj and Narayan's
ginormous ode to Tower Bridge
666
00:28:07,600 --> 00:28:10,095
will be complete
with chocolate roses
667
00:28:10,120 --> 00:28:12,015
and pulled sugar daffodils,
668
00:28:12,040 --> 00:28:13,415
underneath we'll see
669
00:28:13,440 --> 00:28:15,335
three reinvented British classics.
670
00:28:15,360 --> 00:28:17,895
This final's second
banoffee dessert,
671
00:28:17,920 --> 00:28:20,535
masquerading as
iconic red postboxes,
672
00:28:20,560 --> 00:28:23,175
choux bun filled
English custard tarts
673
00:28:23,200 --> 00:28:26,335
and a decidedly unmessy
cherry berry Eton mess.
674
00:28:27,560 --> 00:28:29,375
Why are you grating your meringues?
675
00:28:29,400 --> 00:28:31,015
Trying to make them nice and even.
676
00:28:31,040 --> 00:28:32,335
Reminds me of when I do my heels...
677
00:28:32,360 --> 00:28:34,375
Because. ..with my pedi-egg.
678
00:28:34,400 --> 00:28:35,615
Jesus.
679
00:28:35,640 --> 00:28:39,215
You all right, Gerol? Yeah, chef.
Pushing, pushing, pushing, yeah?
680
00:28:39,240 --> 00:28:43,255
LIAM: As well as constructing
sturdy spectacular showpieces...
681
00:28:43,280 --> 00:28:44,495
That's fine.
682
00:28:44,520 --> 00:28:47,575
...the chefs will also
have to balance their time,
683
00:28:47,600 --> 00:28:49,935
as Cherish and Benoit
have demanded a banquet
684
00:28:49,960 --> 00:28:53,655
consisting of three elevated
best of British desserts.
685
00:28:53,680 --> 00:28:56,535
I just made our salted caramel
for the millionaire shortbread.
686
00:28:56,560 --> 00:28:58,855
Feel like sometimes you
guys are trying to impress me.
687
00:28:58,880 --> 00:29:00,335
Yesterday was the smoked salmon.
688
00:29:00,360 --> 00:29:03,535
Today millionaire's shortbread,
it's one of my all-time favourites.
689
00:29:03,560 --> 00:29:05,895
That's good, isn't it?
690
00:29:05,920 --> 00:29:09,495
The banoffee pie has rum soaked
banana sponge, banana caramel,
691
00:29:09,520 --> 00:29:11,535
Dulce de leche, caramel mousse
692
00:29:11,560 --> 00:29:13,375
and then a vanilla
mousse on top as well.
693
00:29:13,400 --> 00:29:15,815
This is our banoffee pie.
694
00:29:15,840 --> 00:29:19,575
Peanut inside, sesame inside,
banana cremeux, caramel cremeux,
695
00:29:19,600 --> 00:29:20,975
got some good feedback.
696
00:29:21,000 --> 00:29:22,615
After clay one, that's
the best you can hope for, right?
697
00:29:22,640 --> 00:29:24,935
Very strong team out there.
698
00:29:24,960 --> 00:29:28,255
We're gonna push and,
uh, may the best team win.
699
00:29:28,280 --> 00:29:30,335
Behind you, behind you, behind you.
700
00:29:30,360 --> 00:29:33,695
ELLIE: Chefs, this is the last
time you'll hear these words,
701
00:29:33,720 --> 00:29:34,775
you are halfway through.
702
00:29:34,800 --> 00:29:36,215
Is that actually halfway?
703
00:29:36,240 --> 00:29:38,535
Yes, you're halfway through!
704
00:29:38,560 --> 00:29:40,935
OK, that was the last
time you'll hear those words.
705
00:29:40,960 --> 00:29:43,655
You're halfway through! Liam!
706
00:29:43,680 --> 00:29:46,415
So much to do. So much to do.
707
00:29:46,440 --> 00:29:49,095
LIAM: With 120 desserts in total...
708
00:29:49,120 --> 00:29:51,615
Cinnamon creme
fraiche for the apple pie.
709
00:29:51,640 --> 00:29:54,335
...still needing to be
assembled, set and decorated...
710
00:29:54,360 --> 00:29:57,175
See, there's so
many bloody desserts, no?
711
00:29:57,200 --> 00:29:58,575
...any delay now....
712
00:29:58,600 --> 00:29:59,655
This go faster?
713
00:29:59,680 --> 00:30:01,375
...could spell disaster.
714
00:30:01,400 --> 00:30:03,135
It's all about time
management today.
715
00:30:03,160 --> 00:30:05,495
You OK, bro?
Need to push little bit more.
716
00:30:05,520 --> 00:30:08,775
But with his towering
showpiece still to construct,
717
00:30:08,800 --> 00:30:11,375
Narayan is yet to
start on his custard tarts.
718
00:30:11,400 --> 00:30:14,015
Narayan, push, yeah,
with the showpiece now, please.
719
00:30:15,320 --> 00:30:16,335
OK.
720
00:30:16,360 --> 00:30:17,455
BLEEP.
721
00:30:18,520 --> 00:30:20,135
And he's not the only chef...
722
00:30:20,160 --> 00:30:23,735
I'm just, uh, remaking my
spiced mousse for my apples,
723
00:30:23,760 --> 00:30:26,335
unfortunately, uh,
I forgot one of the ingredients.
724
00:30:26,360 --> 00:30:28,895
A small step back, but,
you know, we're going for it.
725
00:30:28,920 --> 00:30:30,575
...starting to fall behind.
726
00:30:33,080 --> 00:30:35,375
BLEEP. There was a
mishap on the air gun.
727
00:30:35,400 --> 00:30:37,335
It's leaking. It's not good.
728
00:30:37,360 --> 00:30:41,775
I'm supposed to be spraying this,
so I'm just manually colouring it.
729
00:30:43,000 --> 00:30:44,175
Gerol, you OK?
730
00:30:44,200 --> 00:30:46,615
I don't know. It takes a long time.
731
00:30:46,640 --> 00:30:47,895
And I don't have the time.
732
00:30:47,920 --> 00:30:48,895
Oh, gosh.
733
00:30:54,720 --> 00:30:56,415
Come on, GeroL Keep positive, yeah?
734
00:30:56,440 --> 00:30:59,055
Give it our best right to the end,
yeah. Come on.
735
00:30:59,080 --> 00:31:01,415
ELLIE: With her
spray gun not working,
736
00:31:01,440 --> 00:31:04,175
Gerol now has to paint
her showpiece by hand.
737
00:31:04,200 --> 00:31:05,735
Hi, guys, how's it going?
738
00:31:05,760 --> 00:31:07,095
Things haven't gone to plan, but...
739
00:31:07,120 --> 00:31:08,775
Oh, no! What's not gone to plan?
740
00:31:08,800 --> 00:31:11,135
Uh, we had a few technical issues
and a lot to do.
741
00:31:11,160 --> 00:31:12,975
Keep on trucking and then
you never have to do it again.
742
00:31:13,000 --> 00:31:16,015
You could resign as chefs
and go and teach yoga in Ibiza.
743
00:31:16,040 --> 00:31:17,055
Oh, there you go!
744
00:31:17,080 --> 00:31:18,375
That's my next career.
745
00:31:18,400 --> 00:31:21,335
I've solved it,
I'm a careers adviser now.
746
00:31:21,360 --> 00:31:24,415
LIAM: But Gerol and Michael aren't
the only team still constructing.
747
00:31:24,440 --> 00:31:25,415
OOps!
748
00:31:27,200 --> 00:31:30,055
Tj and Narayan's mammoth
Tower Bridge showpiece...
749
00:31:30,080 --> 00:31:31,495
Be careful.
750
00:31:31,520 --> 00:31:34,455
...has left them on borrowed time.
751
00:31:34,480 --> 00:31:35,695
Wait, yeah, that's it.
752
00:31:35,720 --> 00:31:38,615
Leave it like that.
Let's push, push, push.
753
00:31:38,640 --> 00:31:40,255
BENOIT: This is massive.
754
00:31:40,280 --> 00:31:42,015
You need to push for desserts.
755
00:31:42,040 --> 00:31:43,615
We're running behind, yeah?
756
00:31:43,640 --> 00:31:46,495
It's a new technique to cook the
tart base and the choux together.
757
00:31:46,520 --> 00:31:49,535
It's all about timing,
thickness of the tart,
758
00:31:49,560 --> 00:31:53,535
the amount of choux pastry piped,
nice skill to showcase you know.
759
00:31:53,560 --> 00:31:55,375
Doing the Bakewell compressed choux.
760
00:31:55,400 --> 00:31:57,695
Pipe it into a ring
and then put a lid on top,
761
00:31:57,720 --> 00:31:59,295
so it compresses as it cooks.
762
00:31:59,320 --> 00:32:01,615
It's a different technical skill.
763
00:32:01,640 --> 00:32:03,935
It's a modern
take of the choux pastry.
764
00:32:03,960 --> 00:32:05,615
Baking for 30 minutes.
765
00:32:05,640 --> 00:32:07,535
ELLIE: Chefs you have one hour left.
766
00:32:10,120 --> 00:32:11,895
LIAM: As well as
showpiece elements...
767
00:32:11,920 --> 00:32:13,655
Let's push, bro, we've got this.
768
00:32:13,680 --> 00:32:15,295
...and desserts to finish,
769
00:32:15,320 --> 00:32:18,695
the chefs still have to
show off their sugar skills.
770
00:32:19,840 --> 00:32:21,615
There's a lot going on here,
771
00:32:21,640 --> 00:32:23,295
so this is very crucial
we get this clone now.
772
00:32:23,320 --> 00:32:25,015
Gonna do some blowing of apples.
773
00:32:25,040 --> 00:32:26,095
We have to be fairly quick.
774
00:32:26,120 --> 00:32:28,135
You don't want the
temperature to drop too much.
775
00:32:28,160 --> 00:32:31,255
At this stage,
you need to get it right.
776
00:32:31,280 --> 00:32:33,855
Chef, chef, chefs.
Not long to go. No.
777
00:32:33,880 --> 00:32:35,455
Yes. The final push. Yeah.
778
00:32:35,480 --> 00:32:36,975
And then after that,
you collapse on the floor.
779
00:32:37,000 --> 00:32:39,855
I'd rather us collapse
than the showpiece collapse. Yes.
780
00:32:39,880 --> 00:32:41,095
Never again.
781
00:32:42,280 --> 00:32:44,615
I can see a lot of
tension in the air.
782
00:32:44,640 --> 00:32:48,015
Bharat was here a few years ago
and their showpiece collapse.
783
00:32:48,040 --> 00:32:51,135
From here, it doesn't look like
it's gonna break any time soon. Hmm.
784
00:32:51,160 --> 00:32:54,055
We're gonna do daffodils cos
that the first flowers you see
785
00:32:54,080 --> 00:32:56,375
when you go to a park in Britain.
786
00:32:56,400 --> 00:32:58,975
Tj and Narayan,
oh, la-la-la-la-la-la.
787
00:32:59,000 --> 00:33:01,295
I need a hand with the pulling.
788
00:33:01,320 --> 00:33:03,615
There is so much
technique that they are going to
789
00:33:03,640 --> 00:33:05,175
throw on the table for us today.
790
00:33:05,200 --> 00:33:07,495
That's it, keep going.
That's it. Perfect.
791
00:33:07,520 --> 00:33:08,975
I've got great hope for this team.
792
00:33:09,000 --> 00:33:10,815
Come on, Gerol. You all right? No.
793
00:33:12,040 --> 00:33:13,095
Disappointed.
794
00:33:13,120 --> 00:33:14,655
I was gonna do ribbons,
795
00:33:14,680 --> 00:33:18,375
I was gonna do balloons, but
I didn't have the chance to do that.
796
00:33:18,400 --> 00:33:21,735
OK, Gerol, come on.
Let's finish strong, yeah?
797
00:33:21,760 --> 00:33:24,095
We've got some desserts.
So that's something.
798
00:33:24,120 --> 00:33:27,015
Well, I have to say that
I'm not putting my money
799
00:33:27,040 --> 00:33:31,055
on any team at the moment
because it's neck to neck.
800
00:33:31,080 --> 00:33:32,535
Ooh! Very, very close.
801
00:33:34,520 --> 00:33:36,815
Ahead of the big announcement,
802
00:33:36,840 --> 00:33:39,655
friends, family and special
guests have begun to arrive
803
00:33:39,680 --> 00:33:41,415
for tonight's ceremony,
804
00:33:41,440 --> 00:33:45,815
where only one team
will be crowned winners.
805
00:33:45,840 --> 00:33:48,375
I have the most important
people in my life coming today.
806
00:33:48,400 --> 00:33:51,815
Winning in front of the people
that love me and Narayan both,
807
00:33:51,840 --> 00:33:54,135
it would mean the world,
to be honest with you.
808
00:33:54,160 --> 00:33:55,655
Hopefully we can achieve that.
809
00:33:55,680 --> 00:33:58,335
Chefs, you have 30 minutes left.
810
00:33:58,360 --> 00:34:00,135
Ah!
811
00:34:00,160 --> 00:34:02,495
Nice, nice. Very nice.
812
00:34:02,520 --> 00:34:04,255
Stop with the spraying
now and that's it.
813
00:34:04,280 --> 00:34:06,495
Desserts only from now, please.
814
00:34:07,920 --> 00:34:09,935
Compression, they're all right.
815
00:34:09,960 --> 00:34:11,455
Not the best I've clone,
816
00:34:11,480 --> 00:34:13,415
but it's not got
completely flat, yeah.
817
00:34:13,440 --> 00:34:15,775
Come on, Gerol, keep pushing,
keep pushing, yeah.
818
00:34:15,800 --> 00:34:17,455
We've got this, bro.
We can do this, yeah.
819
00:34:17,480 --> 00:34:18,815
LIAM: How is it going? Ah...
820
00:34:18,840 --> 00:34:20,095
Half an hour left.
821
00:34:20,120 --> 00:34:21,095
Yeah, still a lot to do.
822
00:34:21,120 --> 00:34:22,655
Narayan, how we feeling?
823
00:34:22,680 --> 00:34:24,415
Yes. Rush, rush, rush.
Have you finished all your desserts?
824
00:34:24,440 --> 00:34:25,775
Not yet. I believe in you.
825
00:34:25,800 --> 00:34:26,895
Good luck. Thank you. Thank you.
826
00:34:28,640 --> 00:34:31,375
This is the machine we
normally use back at Soko.
827
00:34:31,400 --> 00:34:34,575
just gotta be careful
not to do things too frozen,
828
00:34:34,600 --> 00:34:36,895
otherwise it might
break the strings.
829
00:34:36,920 --> 00:34:38,815
Oh, come on. Bharat.
830
00:34:38,840 --> 00:34:40,575
Yeah? Hold that at the end.
831
00:34:40,600 --> 00:34:43,855
From here? Yeah.
832
00:34:43,880 --> 00:34:46,295
Is it too hard? It shouldn't be.
833
00:34:46,320 --> 00:34:47,735
No, I'm gonna break a string.
834
00:34:50,200 --> 00:34:52,455
Chefs, you have 15 minutes left.
835
00:34:52,480 --> 00:34:54,935
Best of British luck to you all!
836
00:34:54,960 --> 00:34:56,695
Gerol, push, yeah? Yes, chef.
837
00:34:58,040 --> 00:35:01,415
Backs.
Backs, backs, backs, backs, backs.
838
00:35:05,720 --> 00:35:07,015
It's not level, look.
839
00:35:07,040 --> 00:35:08,575
It's not very flat on the bottom.
That's the problem.
840
00:35:08,600 --> 00:35:10,495
There's so much humidity on this,
it's not sticking.
841
00:35:10,520 --> 00:35:12,855
I know this is the last thing
you wanna hear, but I think
842
00:35:12,880 --> 00:35:14,495
I might need help with
desserts, you know.
843
00:35:14,520 --> 00:35:16,415
I need a push, man.
I need to just get this up.
844
00:35:16,440 --> 00:35:17,575
Is it leaning forward?
845
00:35:17,600 --> 00:35:19,175
Yeah,
it's definitely leaning forward.
846
00:35:19,200 --> 00:35:21,455
Get it. Go. Yeah, that's it.
847
00:35:21,480 --> 00:35:23,295
I just wish it doesn't fall.
848
00:35:24,440 --> 00:35:26,135
No need to glaze.
849
00:35:26,160 --> 00:35:27,375
Are you sure bro?
850
00:35:27,400 --> 00:35:28,695
just changed a little
bit of the plan.
851
00:35:28,720 --> 00:35:30,495
We're not glaze the Eton mess.
852
00:35:30,520 --> 00:35:31,575
just time.
853
00:35:31,600 --> 00:35:33,935
We should be able to get
everything clone still.
854
00:35:33,960 --> 00:35:36,255
just assembling our
millionaire shortbread.
855
00:35:36,280 --> 00:35:38,055
Finishing touches on the desserts.
856
00:35:38,080 --> 00:35:39,815
That's a big push.
How long have we got?
857
00:35:39,840 --> 00:35:42,335
Chefs, you have five minutes left.
858
00:35:42,360 --> 00:35:43,455
Behind, behind.
859
00:35:46,920 --> 00:35:48,175
Oh, BLEEP.
860
00:35:48,200 --> 00:35:49,575
How are you doing with dessert?
861
00:35:49,600 --> 00:35:53,935
just finishing off the banoffee pie
with the chocolate namelaka.
862
00:35:55,400 --> 00:35:56,655
This is banoffee pie.
863
00:35:56,680 --> 00:35:58,935
It looks like a postbox.
That's the idea.
864
00:35:59,680 --> 00:36:00,975
Come on, one more.
865
00:36:01,000 --> 00:36:02,415
John, bring them here.
866
00:36:03,520 --> 00:36:04,655
Careful, careful.
867
00:36:04,680 --> 00:36:07,135
Let's not BLEEP around
on the presentation table.
868
00:36:08,600 --> 00:36:10,055
There we go.
869
00:36:10,080 --> 00:36:11,495
What happened? Dropped it.
870
00:36:11,520 --> 00:36:12,615
Ha!
871
00:36:12,640 --> 00:36:14,375
Chefs, you have one minute left.
872
00:36:16,680 --> 00:36:17,855
Gerol, Gerol,
look what you're doing.
873
00:36:17,880 --> 00:36:18,935
Your arm.
874
00:36:22,800 --> 00:36:24,175
Pass, pass, pass the flowers.
Pass the flowers.
875
00:36:24,200 --> 00:36:25,335
spray-
876
00:36:26,560 --> 00:36:30,495
LIAM: Chefs,
that's the end of the challenge.
877
00:36:30,520 --> 00:36:33,335
Please step away
from your banquet tables.
878
00:36:39,560 --> 00:36:42,055
That was the
hardest BLEEP thing ever.
879
00:36:42,080 --> 00:36:43,335
It was a lot to do.
880
00:36:43,360 --> 00:36:44,415
Well done.
881
00:36:44,440 --> 00:36:45,735
Oh..
882
00:36:48,440 --> 00:36:49,735
HE GRUNTS
883
00:37:03,280 --> 00:37:05,615
ELLIE: After seven
painstaking hours
884
00:37:05,640 --> 00:37:08,135
creating their best
of British showpieces,
885
00:37:08,160 --> 00:37:11,855
the chefs will now face
the judges for the very last time.
886
00:37:11,880 --> 00:37:14,175
LIAM: Gerol and Michael
from the Royal Air Force Club,
887
00:37:14,200 --> 00:37:15,375
please come forward.
888
00:37:23,120 --> 00:37:24,415
Before we start,
at every street party,
889
00:37:24,440 --> 00:37:26,335
we have some confetti, right?
890
00:37:26,360 --> 00:37:27,855
Yeah. Ooh, surprise.
891
00:37:29,640 --> 00:37:30,975
BENOIT: Ooh!
892
00:37:32,200 --> 00:37:33,295
Woo-ha!
893
00:37:33,320 --> 00:37:34,335
We're married.
894
00:37:36,400 --> 00:37:39,455
I can see there is a lot of effort.
895
00:37:39,480 --> 00:37:43,855
Ancl the shooting off of those
fighter jets, that works very well.
896
00:37:43,880 --> 00:37:46,495
But the details has been
neglected in some occasion.
897
00:37:46,520 --> 00:37:48,295
There is all those
dessert on displays
898
00:37:48,320 --> 00:37:50,935
and we can't wait to taste them all.
899
00:37:50,960 --> 00:37:53,255
First is our take
on the banoffee pie.
900
00:37:53,280 --> 00:37:55,255
A sesame and seed peanut base.
901
00:37:55,280 --> 00:37:59,615
Thank you. Banana caramel cremeux.
On top, we have a coffee mascarpone,
902
00:37:59,640 --> 00:38:02,015
milk chocolate namelaka and a tuile.
903
00:38:04,720 --> 00:38:06,455
Chef, where is the banana?
904
00:38:06,480 --> 00:38:08,295
There's a banana cremeux.
905
00:38:08,320 --> 00:38:09,935
The banana cremeux is too weak.
906
00:38:09,960 --> 00:38:14,335
Then the peanuts kick in
and the coffee on top.
907
00:38:14,360 --> 00:38:16,255
It's a shame we are not
in the world of banoffee pie
908
00:38:16,280 --> 00:38:18,695
because you don't feel
the banana anywhere.
909
00:38:18,720 --> 00:38:21,055
Could you serve us
your second dessert, please?
910
00:38:21,080 --> 00:38:22,495
We've got a
Bakewell compressed choux,
911
00:38:22,520 --> 00:38:24,135
almond creme chiboust
912
00:38:24,160 --> 00:38:29,015
with a griottine cherry jam
and a cherry Chantilly on top.
913
00:38:29,040 --> 00:38:30,535
It looks a little rough.
914
00:38:30,560 --> 00:38:32,775
Let's hope it tastes beautiful.
915
00:38:34,760 --> 00:38:37,535
Some part of the
choux is actually empty.
916
00:38:37,560 --> 00:38:39,815
It's a bit dry for my liking.
917
00:38:39,840 --> 00:38:41,495
The flavour though are on the money
918
00:38:41,520 --> 00:38:44,575
when it comes to the
cherry and raspberry, yes.
919
00:38:44,600 --> 00:38:47,815
The kirsch element in your jam
lift it all up, and I love that.
920
00:38:47,840 --> 00:38:49,055
Next dessert.
921
00:38:49,080 --> 00:38:52,695
Next dessert we have an apple pie,
puff pastry bottom, custard,
922
00:38:52,720 --> 00:38:54,295
cider poached apple
923
00:38:54,320 --> 00:38:57,175
and then a cinnamon creme
fraiche and a apple gel.
924
00:38:57,200 --> 00:38:59,895
I really like the puff pastry.
925
00:38:59,920 --> 00:39:02,375
I'm a bit disappointed
with the apple flavour.
926
00:39:02,400 --> 00:39:05,895
Now the rest is great,
and the creme fraiche on top, woo!
927
00:39:05,920 --> 00:39:07,335
That works beautifully.
928
00:39:07,360 --> 00:39:09,095
Thank you, guys. Thank you.
929
00:39:26,120 --> 00:39:32,175
Wow, look at the beautiful grand
display that you have put up for us.
930
00:39:32,200 --> 00:39:33,455
Now in terms of the details,
931
00:39:33,480 --> 00:39:35,415
I think there is quite
a bit missing,
932
00:39:35,440 --> 00:39:38,375
but all in all,
it's a display of hard work.
933
00:39:38,400 --> 00:39:39,935
Ancl for that, I commend you.
934
00:39:39,960 --> 00:39:42,375
OK, we'd like to start
with your free form dessert.
935
00:39:42,400 --> 00:39:43,415
What have we got?
936
00:39:43,440 --> 00:39:44,655
A strawberry trifle.
937
00:39:44,680 --> 00:39:48,375
We're gonna serve you some, uh,
organic English cider as well.
938
00:39:48,400 --> 00:39:49,375
Cheers.
939
00:39:51,400 --> 00:39:54,415
I mean, what's more British than
a pint of cider, right?
940
00:39:54,440 --> 00:39:56,295
Mm, delicious.
941
00:39:56,320 --> 00:39:59,655
So, we have lady finger sponge
soaked with strawberry syrup,
942
00:39:59,680 --> 00:40:01,575
strawberry cream, custard layer,
943
00:40:01,600 --> 00:40:04,135
sherry gel
and strawberry gel on top.
944
00:40:04,160 --> 00:40:06,695
Very good control of gelatine.
945
00:40:06,720 --> 00:40:09,935
The custard is soft,
beautiful to eat.
946
00:40:09,960 --> 00:40:11,975
There is a little
problem though, the flavour.
947
00:40:12,000 --> 00:40:14,295
ls there any booze in it?
Uh, sherry.
948
00:40:14,320 --> 00:40:15,615
Little bit. Ah, ah-ya.
949
00:40:15,640 --> 00:40:18,215
I need it to kick a little bit
more for me to enjoy it.
950
00:40:18,240 --> 00:40:19,895
OK, what have
we got for second dessert?
951
00:40:19,920 --> 00:40:21,215
Millionaire shortbread.
952
00:40:21,240 --> 00:40:26,135
Starting with shortbread base, milk
chocolate cremeux, caramel as well.
953
00:40:27,520 --> 00:40:29,815
That's a really good
millionaire shortbread.
954
00:40:29,840 --> 00:40:32,255
The toffee in the middle, wow!
955
00:40:32,280 --> 00:40:37,095
The chocolate is so well tempered.
It beautifully snap on my palate.
956
00:40:37,120 --> 00:40:38,575
There's nothing
wrong with simplicity
957
00:40:38,600 --> 00:40:40,135
when you execute it beautifully.
958
00:40:40,160 --> 00:40:41,495
I love it. Well clone.
959
00:40:41,520 --> 00:40:42,735
Thank you. Thank you.
960
00:40:42,760 --> 00:40:45,055
OK, last but not least.
961
00:40:45,080 --> 00:40:46,735
Apple crumble,
so crumble underneath.
962
00:40:46,760 --> 00:40:48,775
On the inside will be
a fresh apple compote,
963
00:40:48,800 --> 00:40:52,215
the outside is
spiced mousse and apple glaze.
964
00:40:52,240 --> 00:40:53,975
It taste better than it looks.
965
00:40:54,000 --> 00:40:57,095
Especially the apple
compote in the middle. Wah!
966
00:40:57,120 --> 00:40:58,335
Very fragrant.
967
00:40:58,360 --> 00:41:01,575
The only downside is
this little piece over here.
968
00:41:01,600 --> 00:41:03,335
I wish the compote was more crumbly.
969
00:41:03,360 --> 00:41:05,135
But we have a bit of cider.
970
00:41:05,160 --> 00:41:06,615
Oh. There you go.
971
00:41:06,640 --> 00:41:08,215
Thank you very much for
your hard work, yeah.
972
00:41:08,240 --> 00:41:09,815
Thank you. Thank you.
973
00:41:13,000 --> 00:41:14,335
Uh, cheers mate.
974
00:41:14,360 --> 00:41:16,615
Here you go.
Oh, look, Best of British.
975
00:41:26,360 --> 00:41:29,295
I have to say, yeah,
I feel in Britain.
976
00:41:29,320 --> 00:41:31,015
Or I feel in London.
977
00:41:31,040 --> 00:41:35,375
The Tower Bridge is an iconic
monument that you cannot mistake.
978
00:41:35,400 --> 00:41:37,695
Attention to detail is phenomenal.
979
00:41:37,720 --> 00:41:41,615
It send a tingling
sensation down my spine.
980
00:41:41,640 --> 00:41:42,815
Thank you.
981
00:41:42,840 --> 00:41:44,615
OK, your first dessert,
what have we got?
982
00:41:44,640 --> 00:41:46,135
The classic Eton mess.
983
00:41:46,160 --> 00:41:48,575
Meringue on the bottom,
mascarpone cream,
984
00:41:48,600 --> 00:41:53,055
with a raspberry gel, cherry mousse
on top with a cherry compote inside.
985
00:41:53,080 --> 00:41:54,575
Hmm, it's a little bit messy.
986
00:41:54,600 --> 00:41:56,935
How I wish you
glaze your cherry mousse.
987
00:41:56,960 --> 00:42:00,855
It was meant to be a glaze,
but it was not good enough.
988
00:42:00,880 --> 00:42:02,255
Well, it's an Eton mess.
989
00:42:02,280 --> 00:42:03,375
I'm a bit bored.
990
00:42:03,400 --> 00:42:05,295
It's OK. Nothing more.
991
00:42:05,320 --> 00:42:06,495
What else have we got?
992
00:42:06,520 --> 00:42:08,935
So we have banoffee postbox.
993
00:42:08,960 --> 00:42:10,815
I really like the design.
994
00:42:10,840 --> 00:42:13,855
It's a banana cake soaked
with a little bit of dark rum.
995
00:42:13,880 --> 00:42:16,495
We have the banana
and caramel with lime zest.
996
00:42:16,520 --> 00:42:19,135
On the top is a vanilla cream.
997
00:42:19,160 --> 00:42:21,455
I'm definitely
in the world of banoffee pie.
998
00:42:21,480 --> 00:42:23,455
I love the vanilla sponge. Oh!
999
00:42:23,480 --> 00:42:26,015
Very light, fluffy, with
a dash of rum...
1000
00:42:26,040 --> 00:42:27,655
HE CLICKS HIS TONGUE
..that works for me.
1001
00:42:27,680 --> 00:42:29,975
Ancl I really like the
lime that you put in,
1002
00:42:30,000 --> 00:42:32,575
and then you have the caramel. Wow.
1003
00:42:32,600 --> 00:42:35,695
OK, our third dessert,
what have we got?
1004
00:42:35,720 --> 00:42:38,015
A English custard tart.
1005
00:42:38,040 --> 00:42:40,495
So on the inside,
you have Irish cream diplomat
1006
00:42:40,520 --> 00:42:43,775
with a touch of coffee
and hazelnut praline
1007
00:42:43,800 --> 00:42:46,215
and some vanilla
cream on the outside.
1008
00:42:46,240 --> 00:42:48,135
There is definitely
a lot of technique here.
1009
00:42:48,160 --> 00:42:50,615
You baked a choux
pastry in a tart case
1010
00:42:50,640 --> 00:42:53,535
and both of which has
to be baked correctly.
1011
00:42:53,560 --> 00:42:54,615
Ancl does it work?
1012
00:42:54,640 --> 00:42:57,135
Well, yes, it works beautifully.
1013
00:42:57,160 --> 00:43:00,895
The only thing that I'm
not too keen is your praline.
1014
00:43:00,920 --> 00:43:03,215
I think it's too
strong in flavour profile.
1015
00:43:03,240 --> 00:43:04,375
Cha la-la-la.
1016
00:43:04,400 --> 00:43:07,415
We thank you very much.
As usual, you worked your socks off.
1017
00:43:07,440 --> 00:43:09,015
Thank you, guys. Thank you.
1018
00:43:16,920 --> 00:43:17,975
|'m HAPPY-
1019
00:43:18,000 --> 00:43:19,495
It's all up to them now.
1020
00:43:24,640 --> 00:43:27,855
LIAM: While the chefs
reunite with friends and family...
1021
00:43:32,360 --> 00:43:36,735
Well, it's a lot to take
on board and a lot to consider.
1022
00:43:36,760 --> 00:43:39,215
...for Benoit and Cherish,
it's decision time.
1023
00:43:39,240 --> 00:43:40,815
Visually, it's stunning.
1024
00:43:40,840 --> 00:43:42,255
I mean, we've got
quite a bit of work.
1025
00:43:42,280 --> 00:43:43,615
Quite a bit of skills.
1026
00:43:43,640 --> 00:43:46,175
Today the finesse and the
finishing touches were missing,
1027
00:43:46,200 --> 00:43:49,095
but seven hours to produce
what we did, I'm very proud of us.
1028
00:43:49,120 --> 00:43:51,415
Winning this competition
will mean the world, uh...
1029
00:43:51,440 --> 00:43:53,695
Lifetime achievement for us.
1030
00:43:53,720 --> 00:43:55,295
Fingers crossed.
1031
00:43:55,320 --> 00:43:58,375
Presentation-wise, a little bit
unattractive, I have to say.
1032
00:43:58,400 --> 00:43:59,895
Cos we know we
could've made it better.
1033
00:43:59,920 --> 00:44:02,375
Whatever happens, it's been great.
1034
00:44:02,400 --> 00:44:06,775
Painful, hard,
but it's an experience
1035
00:44:06,800 --> 00:44:08,615
that we'll definitely not forget.
1036
00:44:08,640 --> 00:44:12,055
What I really like is
this millionaire shortbread.
1037
00:44:12,080 --> 00:44:14,815
Oh, my goodness, it was divine!
1038
00:44:14,840 --> 00:44:16,855
We've put our heart
and soul into it.
1039
00:44:16,880 --> 00:44:19,215
Don't know what else
we could've given, to be honest.
1040
00:44:19,240 --> 00:44:21,775
So, who knows,
it's a very close final.
1041
00:44:21,800 --> 00:44:24,735
It is a very
difficult decision for us.
1042
00:44:24,760 --> 00:44:26,615
APPLAUSE
1043
00:44:31,800 --> 00:44:33,575
ELLIE: Good evening, everybody.
1044
00:44:33,600 --> 00:44:36,215
The time has come to
announce the winner,
1045
00:44:36,240 --> 00:44:39,855
Tj and Narayan, from the
lnterContinental London, The O2,
1046
00:44:39,880 --> 00:44:43,175
Gerol and Michael from
the Royal Air Force Club,
1047
00:44:43,200 --> 00:44:46,295
and Bharat and john from Soko
Patisserie, please step forward.
1048
00:44:50,120 --> 00:44:52,375
After much consideration,
1049
00:44:52,400 --> 00:44:55,095
the judges have made their decision
1050
00:44:55,120 --> 00:45:00,135
and the winners of
Bake Off the Professionals are...
1051
00:45:05,640 --> 00:45:06,815
...Tj and Narayan.
1052
00:45:06,840 --> 00:45:08,375
CHEERING
1053
00:45:14,840 --> 00:45:17,175
We did it. We did it.
1054
00:45:17,200 --> 00:45:18,615
Finally. I can't believe it,
we did it.
1055
00:45:24,080 --> 00:45:25,695
Well, you can see it in my face.
1056
00:45:25,720 --> 00:45:28,095
You can see it with the tears,
you can see it with the smile.
1057
00:45:28,120 --> 00:45:30,415
I'm just so happy to see my mum
and dad standing there
1058
00:45:30,440 --> 00:45:31,335
and being so proud of me.
1059
00:45:31,360 --> 00:45:32,535
And that's why I'm so...
1060
00:45:32,560 --> 00:45:33,895
...I was so emotional
when they announced cos...
1061
00:45:33,920 --> 00:45:35,055
Like dream comes true.
1062
00:45:35,080 --> 00:45:37,375
It's literally our dream come true.
Yeah.
1063
00:45:37,400 --> 00:45:38,295
Well clone.
1064
00:45:38,320 --> 00:45:40,615
I'm delighted for Tj and Narayan.
1065
00:45:40,640 --> 00:45:42,575
They've been the
most consistent team,
1066
00:45:42,600 --> 00:45:47,215
and the level of their work
and spirit has been the greatest.
1067
00:45:47,240 --> 00:45:50,895
Oh, my goodness,
I can't tell you how proud I am.
1068
00:45:50,920 --> 00:45:52,775
They impress me from clay one,
1069
00:45:52,800 --> 00:45:56,295
and each week, they come
back stronger and stronger.
1070
00:45:56,320 --> 00:45:57,655
Wow! Well clone.
1071
00:45:57,680 --> 00:45:59,935
Congratulations to Tj and Narayan.
1072
00:45:59,960 --> 00:46:01,175
It's well deserved.
1073
00:46:01,200 --> 00:46:02,335
Devil's in the detail.
1074
00:46:02,360 --> 00:46:03,975
And they had it.
1075
00:46:04,000 --> 00:46:06,295
I've learnt so much
while doing this competition.
1076
00:46:06,320 --> 00:46:07,615
I am quite proud.
1077
00:46:07,640 --> 00:46:11,335
We wouldn't have got this
far without each other. Hmm.
1078
00:46:11,360 --> 00:46:13,815
It didn't happen this time,
you know but, honestly,
1079
00:46:13,840 --> 00:46:16,135
yeah, m so proud of Tj and Narayan.
1080
00:46:16,160 --> 00:46:17,935
Lot of skill.
A lot of hard work.
1081
00:46:17,960 --> 00:46:19,695
Definitely worthy winners.
1082
00:46:19,720 --> 00:46:21,295
Hats off to them. Yeah.
1083
00:46:21,320 --> 00:46:23,135
All thanks to this
person right next to me.
1084
00:46:23,160 --> 00:46:25,095
Friends for life. Thank you.
Family for life.
1085
00:46:27,440 --> 00:46:29,095
We did it. Yes, we did.
1086
00:46:29,120 --> 00:46:30,455
Indeed.
1087
00:46:30,480 --> 00:46:32,855
ELLIE: If you have
what it takes to impress
1088
00:46:32,880 --> 00:46:34,735
Cherish and Benoit,
apply for the next series
1089
00:46:34,760 --> 00:46:37,335
of Bake Off the Professionals at...
1090
00:47:00,000 --> 00:47:01,895
Subtitles by Red Bee Media.