LIAM: In the beginning there were 12 teams...
Let's go. Behind.
My hands are burning.
...but after five weeks of gruelling competition...
Ah! It's falling apart.
Oh! Everybody's got a bad clay in the kitchen.
Welcome to yours.
...only three remain.
The journey's been really long, tough, hard.
Winning it would just mean everything.
Behind your backs, please. Thank you.
We are determined.
Our strategy is literally perfection.
We're up against two amazing teams.
But we came first last week. Yeah.
Now it all comes down to this.
And the winners...
Ah.
Let's push, push, push.
...of Bake Off the Professionals...
Is it too hard?
No, I'm gonna break the strings.
...are...
We're running behind, yeah.
just push through, we've got this.
Ah! Oh, sorry.
That was the hardest BLEEP thing ever.
ELLIE: For the three finalists...
Forgot about the apron.
It's not like this is the first time.
innit?
...everything now rests on their performances
in the two final challenges.
It's strange just being three teams.
Good morning, chefs,
and congratulations on reaching the final of Bake Off the Professionals.
Two suitably demanding challenges are lying in wait
both celebrating British patisserie in all its glory.
Chefs, today you must create the most perfect afternoon tea.
Your service must include two different types of pastries,
one type of finger sandwich and one type of scones.
This is the ultimate tea time test
facing pastry chefs in Britain today.
So failure is really not an option.
Chefs, if currently you're aiming for perfection,
raise your sight higher
because today we are expecting perfection times two.
Chefs you have four hours to complete your perfectly
perfect afternoon tea.
Best of luck.
Your time starts now.
The final here we go.
I love afternoon tea.
Making it, going for afternoon tea, I think it's the most British thing.
Favourite sandwich filling in afternoon tea?
I like, uh, an egg sandwich.
Smoked salmon, cream cheese.
I have to disagree with you
because my favourite is the cream cheese and cucumber.
Oh, I'm bored. Simple, yet effective.
Much like Liam.
For the grand final we are celebrating the best of British.
A flamboyant afternoon tea.
Why an afternoon tea in the final?
Well, this is our identity card for chefs.
Every pastry chef in the UK is making an afternoon tea.
Made a lot of afternoon tea.
We do it regularly at our hotel.
Very posh thing.
The chef have to make a beautiful scone for us.
Sweet or savoury, but they need to elevate it to the next level.
Chef, don't disappoint me.
My favourite is scone.
Do you guys say stone or s'con'?
It's scone and then when you eat it, it's 's'gone.
Well, of course, the sandwich has to be savoury,
so pick the one you really favour, make it perfect.
We're going with cured salmon with a cream cheese, uh, spread.
That's what I wanted! That's what I wanted!
For the two pastry, the flavour profile has to be
out of this world,
and when I eat it, it need to be five-star standard.
Morning. Morning. Good morning, chef. Morning chef.
I presume that you're very familiar with afternoon teas?
Yeah, we serve a lot of afternoon teas at the club.
We're gonna do a savoury scone for you. Yeah.
Uh, cheese scone using a Somerset cheddar,
and with that we're gonna do a truffle mascarpone
and a mushroom chutney.
I've never taste a mushroom chutney before.
No? No.
I hope you like it. Ah, yeah.
LIAM: A firm favourite of the Royal Air Force club afternoon tea,
their decadent cheese scone will be finished off with grated parmesan
and fresh truffle
and a coronation chicken sandwich will be served
in a spiced brioche bun alongside a green coriander mojo sauce.
Coronation sandwich, I mean, it's a bit classic, innit?
Yeah. Are we gonna get bored?
Well, we hope not.
I also remember the last time that you did a brioche,
it didn't turn out well.
This is why we wanted to do it again.
So we've learnt our lesson from that.
ELLIE: For each of the teams, brioche is the bread of choice.
It's gonna have its first prove now.
I'm gonna reshape it to the right sizes,
prove it again then straight to baking.
But with it being the final,
everyone wants their sandwiches to stand out.
We're doing a bamboo truffle brioche served with a crab filling,
bit of creme fraiche, yuzu mayonnaise topped with some caviar.
So this is my cured salmon for the brioche.
Who doesn't like salmon, isn't it?
Bharat and john will be topping Liam's favourite fillings
with a pickled cucumber garnish,
while their sweet milk chocolate scones
will be served with mascarpone cream and a banana jam.
Oh, yes!
That sounds wonderful.
Do you think anyone's ever sent back a scone?
Probably, if it's dry, and it's like a biscuit.
Wouldn't you? No, I wouldn't. I'd just still eat it.
Even a badly baked cake is a good cake for me.
Oh, fair enough. I wish you were our judge.
I know!
So this is my scone dough,
I'm just making a saffron and orange infused scone.
It is the final, so we need to make sure
that we deliver them some good flavours.
LIAM: And Tj and Narayan are planning on a fusion of flavours
in their afternoon tea.
I always like to showcase Asian flavours, European flavours.
Plus, obviously one of our judges is Asian,
one of our judges is European, so let's see how it goes.
Apricot and white leaf tea jelly
and white chocolate namelaka will be within
their florally decorated saffron and orange scones.
And their bamboo charcoal sandwich will contain white crab
with a citrus kick of yuzu puree.
Throughout the competition,
I recall some issues potentially with too many ingredients.
What have you clone differently for the final?
This one I have kept it a bit more simpler.
We have mam': from you guys,
and we make sure that it's simple flavours
that you give the maximum satisfaction with it.
This is my chocolate scone,
so I'm just gonna rest it a little bit now before I cut it.
ELLIE: With the scone dough resting
and the brioche beginning its second prove...
I'm just forming the coronation bun and then we're gonna prove it.
...the teams can finally focus on the two additional pastries
the judges are demanding.
We need to be quick cos they need to go in the freezer.
The two afternoon pastries that we decided to make today
is both inspired by my two nephews in Norway.
One likes strawberry, one likes chocolate.
Gerol's strawberry shaped cheesecake will be coated in strawberry glaze
and sit on a lemon and olive oil sponge.
Her take on a Sacher torte will feature poached peach
and apricot gel on top of her nephew's favourite,
a chocolate brownie.
Brownies is always a must.
I make them every time I visit Oslo.
Ancl then when it's running low, it's time for me to come back.
Now this reminds me of Norway.
During winter, this is the kind of place you wanna go sledding.
After eight years in Norway, Gerol moved to the UK 11 years ago
where she met Michael at the Royal Air Force club in London,
and he's backed her all the way to the final.
Oh, I'm getting teary.
Oh, man don't do that. You always do that to me.
Oh! It's semi clean.
Oh, gosh.
Hello, chef.
So proud of you guys, you made it to the final.
Ancl on behalf of the whole team, we wish you all...
TOGETH ER: Good luck!
Work have been great. Yeah.
The club have been supportive all the way.
"Don't worry," you said.
"We probably won't make it past round two," you said.
Anything to avoid changing a dirty nappy, eh?
Now smash that final.
Yay!
Oh, that's so sweet. Oh, brilliant!
This is the only reason why my nephews love me,
I can make a brownie.
While Gerol puts together her nephew's pleasing pastries...
In here we have a Earl Grey and milk chocolate cremeux.
We infused some teabags with our cream and milk.
Here's our pear compote that will go inside it as well.
...Bharat is hoping one of his favourite flavour combinations
will satisfy a certain judge.
We know that Benoit likes pear, uh, milk chocolate and Earl Grey.
It's a marriage made in heaven.
Ancl hopefully it's gonna be banging.
Bharat's conference pear compote will be piped
into compressed choux before being topped with a milk chocolate
and Earl Grey cremeux,
while a black forest dessert will contain
chocolate and vanilla mousse,
chocolate sponge and a cherry gel.
OK. But black forest, not very original, isn't it?
Uh, yeah, it's been clone before, but I think delivering it well
is very key, can everyone deliver it well?
Ah-ha! You've been there before.
He's been there before in the final.
But it doesn't get any easier, trust me.
And you know that.
Alongside team-mate john from Soko Patisserie,
Bharat hopes to take that extra step to the crown
after reaching the final for the second time.
A massive achievement. You know it is.
We're in the finals to win it now at this point.
Yeah, yeah. It's the last push. Could just snatch it.
Hey, john and Bharat.
That's my mum.
I just stopped by to tell you guys that we are so proud of you
and wishing you the best of luck for the final.
Bye.
Oh, that's my god son.
Miss him, miss them both.
Hello, Bharat and john. Hello.
We are all very proud of you both.
We hope you win.
We hope you win daddy-daddy.
Aw.
We love you so much, uh, Bharat and all the best Bharat and john.
Yeah, I miss them, you know?
It's been a while, but now we get a chance to hopefully win it
so, you know, we're gonna go for it.
Chefs, you are halfway through.
Half the time?
Oh, I'm gonna miss doing this with you.
You know we've got another day of this tomorrow, right?
Yes. I definitely know that.
just gonna make a call.
Still a fair bit to do.
While the brioches finish proving..
Proving's lovely, just hope the oven carries on the good work.
...the chefs must continue their good work...
18 minutes first and then I'm gonna check.
...on the two pastries.
This is our chocolate financier that's gonna go with Timur
and miso caramel pet it gateau.
And as with their scone and sandwich,
Tj and Narayan are once again combining east and west.
We're gonna make a decoration
so the dessert looks like a Chinese fan.
Obviously cremeux is French
and then the Timur and miso caramel is a bit Asian, so, again, fusion.
Tj's chocolate and almond financier
will sit between his criollo cocoa cremeux and citrussy Timur,
pepper and miso caramel.
And their tropical take on a rum baba will see mango fillings
inside a creme fraiche mousse atop a citrus syrup soaked baba.
My baba is nicely soaked, so syrup is still alive.
Half an hour Ma..| was about to call you Marius.
Another colleague's name.
You can call me anything.
ELLIE: Firm friends since meeting at the lnterContinental
at the O2 in Greenwich...
Last little push. Yeah. You know.
Tj and Narayan's journey together to the final
has been a voyage of discovery.
The experience has been... Has been amazing?
...a good way to get to know each other even better.
Namaste.
Hello, Narayan.
This is your sister Kaipana.
We are so, so very proud of you.
And for the final, I'm pretty sure you're gonna win.
We love you and good luck.
It's a proud moment.
That everyone is proud, so we need to make them more prouder
in a few clays.
Well done, Tanuj, you're doing very well.
just keep the good job and win the competition and make us proud.
All prayers are with you.
Make us proud every day.
Thank you very much. Thank you.
This has just given me more motivation,
so bring it on cos it's for these two special people, you know?
Very HAPPY-
How's it all going? According to plan for now.
It's good. Good. We'll take that.
For sure. So afternoon tea, you a fan of afternoon tea in general?
Well, we make so much of it, kind of sick of it, to be honest, but...
Right. You know. You must feel sort of comfortable with this, then,
if you make loads of this at work.
I wouldn't say comfortable.
Because, obviously, you have a team behind you
when you do afternoon tea at work.
But there's two of you. There's me!
I'm supporting you. Where's your apron then?
It's just, uh, the back.
Do you wanna take the, uh, brioche out?
Looks good.
They look lovely. Exactly what we planned.
I've just gotta cool them down, fill them.
Very happy with the brioche.
Now sesame seeds, yeah.
Huh? On the, on the edges, sesame seed, black and white. Yeah.
How long have we got left?
Chefs you have 30 minutes left.
I love afternoon tea.
Favourite bit?
Um, probably the champagne.
The scone is being egg washed,
then we need to put the scone in the oven.
I'll do my beautiful stamp on top and then in for baking.
15 minutes chef. 160.
160.
ELLIE: With the scones going in to bake...
I'll grab the dessert.
...The chefs must now finish all of their elements...
Mind your backs, please, thank you.
...to create their stunning afternoon tea.
It's the pear compote.
We'll pipe this into the choux case.
God they're difficult to unmould.
Don't need all of them GeroL
This is a mango and passion fruit cremeux.
This is for the top of my baba.
This is gonna go on top of our Sacher torte.
Apricot gel.
Ooh BLEEP! That was a good catch, weren't it?
Wasn't on camera was it, eh?
Uh... It was.
This is the Timur and miso caramel.
It's going in the financier.
So this is gonna look like a old school Chinese fan.
It's like that.
That's one of our sweets clone,
so we can just concentrate on the next one now.
What, what's the exact time left?
Chefs you have 15 minutes left.
Let's go.
This is a strawberry chocolate with cocoa butter.
The spray element will be on the bottom of the black forests,
and it'll just give like a velvety effect.
I'm just gonna check the scones.
It's nearly there, give it four more minutes. Beautiful.
Only one of them cracked.
Yeah, very happy with the scones to be honest.
Needs to fill the sandwiches now.
Coronation chicken filling.
Hopefully we won't bore the judges.
Pickled cucumber. Oh, you've gotta see this technique.
Go on, john. Knock them out.
It's the little things.
just the crab mix going in the charcoal brioche.
Push, push, push. Need to jump in the brioche together, yeah. Yeah.
just finishing our cakes now.
Ah. Oh, sorry!
Sorry, was that me?
Vanilla mousse straight from the cherry,
literally the cherry on top.
Put more here. More caviar, yeah.
Time?
Chefs, one minute left.
One minute left, bro.
Yeah, ready. Get them out.
We start putting on the stand, please, bro.
Three portions on each stand, yeah.
Bharat. Yeah. Go with it, yeah.
Very nice.
Yeah? So at least it flows, yeah.
There's one missing here, john.
Coriander. Where is it?
Fridge.
Last ten seconds.
Gold leaf dust there.
Here, put the gold leaf.
Put the gold leaf, put the gold leaf. That's it.
Chefs your time is up, please step away from your afternoon teas.
Nice one, one down. One down.
One to go.
Well done.
Well clone, amazing brioche, yeah.
There is no need to be right there when I'm stealing food.
Well clone, looks very nice. Cute. Like me.
Yes, no, but you're more cuter.
No, looks nice, very nice.
LIAM: After four hours, it's time for the teams' afternoon teas
to face the judgment of Benoit and Cherish.
Gerol and Michael from the Royal Air Force club,
please come forward.
GRANDIOSE MUSIC PLAYS
I like what I see.
I think you guys have clone a very good job. So, well clone.
So we're gonna start eating your sandwiches.
So we've got a coronation chicken bun and there's a green mojo.
It's a little tapas kind of dip.
Can I crown this coronation chicken the best I've ever had?
Almost. Oh.
The brioche bun feels a bit dry.
It's a shame because the rest is absolutely lovely.
Now to the scone.
So we've got a savoury Westcombe cheddar scone,
some truffle mascarpone and some mushroom chutney.
I will then grate on top some fresh truffle and parmesan.
Oh, my word, it's so beautiful. I can taste the cheese.
The mushroom chutney is out of this world!
This is the best scone I ever eat.
Oh, wow.
Boom. Don't cry too early.
There is still the sweets to come.
What have we got?
Start with the strawberry cheesecake,
a strawberry balsamic insert with wild strawberry puree,
cheesecake mousse, olive oil sponge.
That's very good. I've got plenty of fruit compote in the middle.
It's very fragrant.
The cream cheese element, hmm, a little claggy.
But, ultimately, it's a beautiful dessert, well clone.
Enough praise, again.
Let's move to the last but not least.
So inside is chocolate mousse.
On top is apricot and peach compote,
dark chocolate ganache, brownie and a chocolate sable.
The mousse is actually quite heavy.
Ancl I could not feel the apricot.
What a shame. But you've clone a great job, so, well clone.
See you later, guys.
Can relax a bit now, chef?
Wow, I think you have worked very, very hard.
I can't wait to taste everything.
Could you please take us through your sandwich?
Seeded brioche, inside we have a cured salmon with cream cheese
and a little bit of pickled cucumber as well.
I wish there was more.
With the quantity of brioche you've got to the filling,
it's slightly out of balance,
but all in all, it's a very pleasant sandwich to eat.
Chef, with the first glance of your scone,
it looks a little bit overcook.
We have milk chocolate scones,
banana rurn and vanilla jarn
with mascarpone and vanilla cream on the side as well.
Chef, your scone...
...it's dense, it's more cakey.
This is a thumbs down from me.
I'm gonna have to disagree with you.
The cakeiness in it, well, it's your style of scones.
Technically, it's not right, but I still like it.
It's the way it makes you feel.
Now cakes.
We have a compressed choux bun,
and inside that, we've got a Earl Grey
and milk chocolate pear pate de fruits.
Very silky smooth cremeux inside.
All in all fresh, easy to eat dessert.
Chef could you please take us through your black forest.
This is looking very sharp.
At the bottom we've got a chocolate sponge with kirsch cherries
encased in a dark chocolate, and on top we've got a vanilla mousse
with a cherry gel, chocolate sponge and then cherry glaze.
Wow. Really light, the vanilla mousse.
Oh, my word, it goes so well with the cherry,
and then the chocolate mousse is so airy.
Chef, this is the best pastry I taste this year.
Thank you. Thank you.
Ancl on that positive bombshell,
see you later.
Wow. One of the best looking afternoon teas I've seen.
All in all it looks really, really fantastic.
Well clone, guys. Thank you, chef.
Will it eat as well as it looks? Let's hope so.
So you've got a bamboo charcoal brioche.
Inside you have a crab filling with creme fraiche,
yuzu and a yuzu mayo, and then you have some fresh caviar on top.
Well, is it style over substance?
When it comes the charcoal, yes.
In terms of flavour, we are a bit on the weak side.
But the filling is beautiful.
The caviar makes it work even better.
We have the scones with saffron and orange
with namelaka buttermilk and white apricot tea jelly.
The flower imprint is beautiful.
On this occasion, you've controlled the saffron element very well
and the scone is baked to perfection.
Well clone. Thank you, chef.
Now to the sweet side.
Really strange dessert
because you start with the strong sweetness of caramel,
the miso is there to balance it out a little bit
and you're looking for the Timur.
I say where is this? Ancl then it comes at the end.
So is it interesting? Yes, it is.
But I was hoping for something perhaps a bit fresher.
OK, what else have we got?
So, we have the baba with the creme fraiche mousse in the bottom,
mango and passion fruit cremeux with the fresh mango con fit.
There is so many technique.
I really like the mango and passion mousse that you inject in.
It lift up your dessert straight away and it's alive.
Love it, love it, love it.
Thank you. Well clone, chefs.
Thank you so much, guys.
MUFFLED SPEAKING
I don't know what happened.
Very happy. Everyone pretty much had very good comments as well.
So, there's still a long way to go.
The black forest, that was a winner.
Our downside today was the scones, really.
But Benoit kept eating it, so.
Well done to us.
Cherish said the best savoury scone she ever had,
and when she said that, I become a bit teary.
A, a bit emotional. Yeah. Ancl you need a box of tissues.
Yeah. Done well so far.
After halfway, I guess that's exactly what you want.
Mm-hm.
ELLIE: The teams now have a chance to prepare any elements
that need to set overnight ahead of tomorrow's
final showpiece challenge.
So here we are. The final.
It's shaping up to be a close one, I think.
Although Soko possibly slightly less positive feedback
than the other two.
If Bharat came back hoping to reach the final, and he has,
but they're gonna have to find that little tiny bit more tomorrow.
Though we said that they have the pastry,
their black forest was divine.
Gerol and Michael had a good one.
I think that this challenge really play on their strength
because Gerol is very good at pastry
and Michael is very good at their savoury,
and together, ooh, it was the best I taste by far!
Tj and Narayan did what they do best, innit?
There was so much detail.
The amount of technique was phenomenal for me.
They wanna win. Absolutely. Yeah. Absolutely.
But all in all, very strong clay from our teams.
I think tomorrow is a big, big challenge for them.
What's the theme for tomorrow?
Well, believe it or not, it's about the best of British.
What kind of things are you imagining?
I know you guys are British, what's the best of Britain?
Um, Ben Shepherd.
Who's that?
Sacrilege!
Welcome back, chefs,
just one more monstrous challenge remains,
so make sure you use every last ounce of your energy,
because by the end of the day, one of you will be crowned
the winners of Bake Off the Professionals.
judges tell us more.
Chef, today you must create a stunning banquet
celebrating the very best of British.
Your showpiece must clearly celebrate
what the very best of British means to you.
If we can't tell what it is, you have failed.
Chefs within your display, you must also incorporate
three different types of dessert, 40 of each.
But you must take inspiration from the British classic flavours,
like a trifle, a Bakewell tart or even a spotted Dick.
Spotted what?
You've heard me, Liam.
Well, chefs you had two and a half hours last night to prep
and now you have a further four and a half hours
to complete this challenge.
Good luck and your time starts now.
Oh, BLEEP!
I bend over and I rip my trousers.
So don't look there, please.
Don't look!
So best of British. What are we thinking?
The Beatles, the Angel of the North.
TOGETHER: Big Ben.
Oh, I like that. Big Ben, that'd be a good one.
As a foreigner, you know,
you always think of Buckingham Palace, the Queen.
The rain, the wet, the puddles.
What else? Spice Girls.
This is it, the final.
Who is gonna win?
LIAM: Oh. Too close. It's an exciting one. Mm-hm.
I would not put my money on anybody just yet.
just push, bro, we've got this.
Excited, bit on the edge as we have a lot to do.
Everything is important, no room for error, to be honest.
For our final test in the kitchen, we've asked for chef
to produce a beautiful banquet table
inspired by the theme of best of British.
We've got the bull to represent Birmingham.
Demonstrating the finest chocolate and sugar work skill.
Pulling, casting, moulding, blowing sugar,
we're literally going all out.
Timing is always of the essence, teamwork will make them succeed.
Which flour? Strong 50/50? Strong.
The dessert that they produce, it need to be exquisite.
What's more British than a strawberry trifle? Yeah.
The best of British dessert usually are simple.
This is the grand final so we want them to be elevated.
We want opulence, we want grandeur, maximum skill, crank it up to 12.
This is it! Chef, it is time for you to shine!
Morning, chef.
Ah, morning. Morning! Morning, guys.
Cor blimey. Yesterday your scone was the best ever I have taste!
You must be very happy about that.
You won last week, you did well yesterday.
Oh, absolutely, yeah. Yeah.
So, today, tell me about your inspiration.
So the inspiration for the showpiece,
as we both work at the RAF club, was to do a flyover.
You've got three different types of dessert to do, what have we got?
So we're starting off with the peanut banoffee pie.
Banana is not quite my cup of tea.
Oh. But I hope you can convert me today.
I hope so. Let's hope so.
ELLIE: Gerol and Michael are hoping their sugar planes
flying over a Pall Mall street party
will be enough to soar to victory.
Watching from below will be banoffee pies
topped with sesame tuile,
rough puff pastry apple pies
and a classic cherry Bakewell choux with a raspberry sherbet twist.
You're making planes? Yes.
Out of sugar or chocolate? Sugar.
Yeah. How you feeling? Confident?
You know like crash landings, yeah.
No, we don't. No, no. No.
Your showpiece is gonna take off today.
Gerol and Michael aren't the only team
worried about a shattering showpiece.
Here we have our central chocolate stand,
which will be full of British monuments
and then our sugar showpiece.
On the same piece? On the same piece.
You've clone that before. It's a little bit of a risk.
I remember when you came to the final many, many years back.
That was, you know, lack of experience,
but we've come back with more experience now
so, hopefully I can... Ancl a bit more sturdy.
We do not want any crash today. Let's not go there. Oh, my goodness.
LIAM: Standing proud, Bharat and John's showpiece
will be covered with legendary British icons and landmarks
and adorned with blown sugar
celebrating the best of British produce.
Their banquet will include a modernised classic British trifle,
a decadent millionaire's shortbread
and spiced mousse apples sat on a crumble base.
Do you think so you'll beat yesterday?
You're going to make something that is even more tastier?
Let's hope so. We want that winning spot, right?
That's why we're here. You want that winning spot.
Everybody here wants it.
We're confident, but, you know, yesterday's behind us now.
Today's a fresh day, so we're just gonna keep fighting and pushing on.
I'm just levelling.
This one is the paths under the Tower Bridge.
ELLIE: In their bid to be crowned this year's champions,
Tj and Narayan aren't holding back.
The main showpiece for us would be the iconic Tower Bridge.
It's gonna be standing very high up.
Wow. And then...
Go big or go home!
I rather go big and go home very happy.
For both of us, this is the most important
four and a half hours of our lives, and we wanna make them count.
Tj and Narayan's ginormous ode to Tower Bridge
will be complete with chocolate roses
and pulled sugar daffodils,
underneath we'll see
three reinvented British classics.
This final's second banoffee dessert,
masquerading as iconic red postboxes,
choux bun filled English custard tarts
and a decidedly unmessy cherry berry Eton mess.
Why are you grating your meringues?
Trying to make them nice and even.
Reminds me of when I do my heels...
Because. ..with my pedi-egg.
Jesus.
You all right, Gerol? Yeah, chef. Pushing, pushing, pushing, yeah?
LIAM: As well as constructing sturdy spectacular showpieces...
That's fine.
...the chefs will also have to balance their time,
as Cherish and Benoit have demanded a banquet
consisting of three elevated best of British desserts.
I just made our salted caramel for the millionaire shortbread.
Feel like sometimes you guys are trying to impress me.
Yesterday was the smoked salmon.
Today millionaire's shortbread, it's one of my all-time favourites.
That's good, isn't it?
The banoffee pie has rum soaked banana sponge, banana caramel,
Dulce de leche, caramel mousse
and then a vanilla mousse on top as well.
This is our banoffee pie.
Peanut inside, sesame inside, banana cremeux, caramel cremeux,
got some good feedback.
After clay one, that's the best you can hope for, right?
Very strong team out there.
We're gonna push and, uh, may the best team win.
Behind you, behind you, behind you.
ELLIE: Chefs, this is the last time you'll hear these words,
you are halfway through.
Is that actually halfway?
Yes, you're halfway through!
OK, that was the last time you'll hear those words.
You're halfway through! Liam!
So much to do. So much to do.
LIAM: With 120 desserts in total...
Cinnamon creme fraiche for the apple pie.
...still needing to be assembled, set and decorated...
See, there's so many bloody desserts, no?
...any delay now....
This go faster?
...could spell disaster.
It's all about time management today.
You OK, bro? Need to push little bit more.
But with his towering showpiece still to construct,
Narayan is yet to start on his custard tarts.
Narayan, push, yeah, with the showpiece now, please.
OK.
BLEEP.
And he's not the only chef...
I'm just, uh, remaking my spiced mousse for my apples,
unfortunately, uh, I forgot one of the ingredients.
A small step back, but, you know, we're going for it.
...starting to fall behind.
BLEEP. There was a mishap on the air gun.
It's leaking. It's not good.
I'm supposed to be spraying this, so I'm just manually colouring it.
Gerol, you OK?
I don't know. It takes a long time.
And I don't have the time.
Oh, gosh.
Come on, GeroL Keep positive, yeah?
Give it our best right to the end, yeah. Come on.
ELLIE: With her spray gun not working,
Gerol now has to paint her showpiece by hand.
Hi, guys, how's it going?
Things haven't gone to plan, but...
Oh, no! What's not gone to plan?
Uh, we had a few technical issues and a lot to do.
Keep on trucking and then you never have to do it again.
You could resign as chefs and go and teach yoga in Ibiza.
Oh, there you go!
That's my next career.
I've solved it, I'm a careers adviser now.
LIAM: But Gerol and Michael aren't the only team still constructing.
OOps!
Tj and Narayan's mammoth Tower Bridge showpiece...
Be careful.
...has left them on borrowed time.
Wait, yeah, that's it.
Leave it like that. Let's push, push, push.
BENOIT: This is massive.
You need to push for desserts.
We're running behind, yeah?
It's a new technique to cook the tart base and the choux together.
It's all about timing, thickness of the tart,
the amount of choux pastry piped, nice skill to showcase you know.
Doing the Bakewell compressed choux.
Pipe it into a ring and then put a lid on top,
so it compresses as it cooks.
It's a different technical skill.
It's a modern take of the choux pastry.
Baking for 30 minutes.
ELLIE: Chefs you have one hour left.
LIAM: As well as showpiece elements...
Let's push, bro, we've got this.
...and desserts to finish,
the chefs still have to show off their sugar skills.
There's a lot going on here,
so this is very crucial we get this clone now.
Gonna do some blowing of apples.
We have to be fairly quick.
You don't want the temperature to drop too much.
At this stage, you need to get it right.
Chef, chef, chefs. Not long to go. No.
Yes. The final push. Yeah.
And then after that, you collapse on the floor.
I'd rather us collapse than the showpiece collapse. Yes.
Never again.
I can see a lot of tension in the air.
Bharat was here a few years ago and their showpiece collapse.
From here, it doesn't look like it's gonna break any time soon. Hmm.
We're gonna do daffodils cos that the first flowers you see
when you go to a park in Britain.
Tj and Narayan, oh, la-la-la-la-la-la.
I need a hand with the pulling.
There is so much technique that they are going to
throw on the table for us today.
That's it, keep going. That's it. Perfect.
I've got great hope for this team.
Come on, Gerol. You all right? No.
Disappointed.
I was gonna do ribbons,
I was gonna do balloons, but I didn't have the chance to do that.
OK, Gerol, come on. Let's finish strong, yeah?
We've got some desserts. So that's something.
Well, I have to say that I'm not putting my money
on any team at the moment because it's neck to neck.
Ooh! Very, very close.
Ahead of the big announcement,
friends, family and special guests have begun to arrive
for tonight's ceremony,
where only one team will be crowned winners.
I have the most important people in my life coming today.
Winning in front of the people that love me and Narayan both,
it would mean the world, to be honest with you.
Hopefully we can achieve that.
Chefs, you have 30 minutes left.
Ah!
Nice, nice. Very nice.
Stop with the spraying now and that's it.
Desserts only from now, please.
Compression, they're all right.
Not the best I've clone,
but it's not got completely flat, yeah.
Come on, Gerol, keep pushing, keep pushing, yeah.
We've got this, bro. We can do this, yeah.
LIAM: How is it going? Ah...
Half an hour left.
Yeah, still a lot to do.
Narayan, how we feeling?
Yes. Rush, rush, rush. Have you finished all your desserts?
Not yet. I believe in you.
Good luck. Thank you. Thank you.
This is the machine we normally use back at Soko.
just gotta be careful not to do things too frozen,
otherwise it might break the strings.
Oh, come on. Bharat.
Yeah? Hold that at the end.
From here? Yeah.
Is it too hard? It shouldn't be.
No, I'm gonna break a string.
Chefs, you have 15 minutes left.
Best of British luck to you all!
Gerol, push, yeah? Yes, chef.
Backs. Backs, backs, backs, backs, backs.
It's not level, look.
It's not very flat on the bottom. That's the problem.
There's so much humidity on this, it's not sticking.
I know this is the last thing you wanna hear, but I think
I might need help with desserts, you know.
I need a push, man. I need to just get this up.
Is it leaning forward?
Yeah, it's definitely leaning forward.
Get it. Go. Yeah, that's it.
I just wish it doesn't fall.
No need to glaze.
Are you sure bro?
just changed a little bit of the plan.
We're not glaze the Eton mess.
just time.
We should be able to get everything clone still.
just assembling our millionaire shortbread.
Finishing touches on the desserts.
That's a big push. How long have we got?
Chefs, you have five minutes left.
Behind, behind.
Oh, BLEEP.
How are you doing with dessert?
just finishing off the banoffee pie with the chocolate namelaka.
This is banoffee pie.
It looks like a postbox. That's the idea.
Come on, one more.
John, bring them here.
Careful, careful.
Let's not BLEEP around on the presentation table.
There we go.
What happened? Dropped it.
Ha!
Chefs, you have one minute left.
Gerol, Gerol, look what you're doing.
Your arm.
Pass, pass, pass the flowers. Pass the flowers.
spray-
LIAM: Chefs, that's the end of the challenge.
Please step away from your banquet tables.
That was the hardest BLEEP thing ever.
It was a lot to do.
Well done.
Oh..
HE GRUNTS
ELLIE: After seven painstaking hours
creating their best of British showpieces,
the chefs will now face the judges for the very last time.
LIAM: Gerol and Michael from the Royal Air Force Club,
please come forward.
Before we start, at every street party,
we have some confetti, right?
Yeah. Ooh, surprise.
BENOIT: Ooh!
Woo-ha!
We're married.
I can see there is a lot of effort.
Ancl the shooting off of those fighter jets, that works very well.
But the details has been neglected in some occasion.
There is all those dessert on displays
and we can't wait to taste them all.
First is our take on the banoffee pie.
A sesame and seed peanut base.
Thank you. Banana caramel cremeux. On top, we have a coffee mascarpone,
milk chocolate namelaka and a tuile.
Chef, where is the banana?
There's a banana cremeux.
The banana cremeux is too weak.
Then the peanuts kick in and the coffee on top.
It's a shame we are not in the world of banoffee pie
because you don't feel the banana anywhere.
Could you serve us your second dessert, please?
We've got a Bakewell compressed choux,
almond creme chiboust
with a griottine cherry jam and a cherry Chantilly on top.
It looks a little rough.
Let's hope it tastes beautiful.
Some part of the choux is actually empty.
It's a bit dry for my liking.
The flavour though are on the money
when it comes to the cherry and raspberry, yes.
The kirsch element in your jam lift it all up, and I love that.
Next dessert.
Next dessert we have an apple pie, puff pastry bottom, custard,
cider poached apple
and then a cinnamon creme fraiche and a apple gel.
I really like the puff pastry.
I'm a bit disappointed with the apple flavour.
Now the rest is great, and the creme fraiche on top, woo!
That works beautifully.
Thank you, guys. Thank you.
Wow, look at the beautiful grand display that you have put up for us.
Now in terms of the details,
I think there is quite a bit missing,
but all in all, it's a display of hard work.
Ancl for that, I commend you.
OK, we'd like to start with your free form dessert.
What have we got?
A strawberry trifle.
We're gonna serve you some, uh, organic English cider as well.
Cheers.
I mean, what's more British than a pint of cider, right?
Mm, delicious.
So, we have lady finger sponge soaked with strawberry syrup,
strawberry cream, custard layer,
sherry gel and strawberry gel on top.
Very good control of gelatine.
The custard is soft, beautiful to eat.
There is a little problem though, the flavour.
ls there any booze in it? Uh, sherry.
Little bit. Ah, ah-ya.
I need it to kick a little bit more for me to enjoy it.
OK, what have we got for second dessert?
Millionaire shortbread.
Starting with shortbread base, milk chocolate cremeux, caramel as well.
That's a really good millionaire shortbread.
The toffee in the middle, wow!
The chocolate is so well tempered. It beautifully snap on my palate.
There's nothing wrong with simplicity
when you execute it beautifully.
I love it. Well clone.
Thank you. Thank you.
OK, last but not least.
Apple crumble, so crumble underneath.
On the inside will be a fresh apple compote,
the outside is spiced mousse and apple glaze.
It taste better than it looks.
Especially the apple compote in the middle. Wah!
Very fragrant.
The only downside is this little piece over here.
I wish the compote was more crumbly.
But we have a bit of cider.
Oh. There you go.
Thank you very much for your hard work, yeah.
Thank you. Thank you.
Uh, cheers mate.
Here you go. Oh, look, Best of British.
I have to say, yeah, I feel in Britain.
Or I feel in London.
The Tower Bridge is an iconic monument that you cannot mistake.
Attention to detail is phenomenal.
It send a tingling sensation down my spine.
Thank you.
OK, your first dessert, what have we got?
The classic Eton mess.
Meringue on the bottom, mascarpone cream,
with a raspberry gel, cherry mousse on top with a cherry compote inside.
Hmm, it's a little bit messy.
How I wish you glaze your cherry mousse.
It was meant to be a glaze, but it was not good enough.
Well, it's an Eton mess.
I'm a bit bored.
It's OK. Nothing more.
What else have we got?
So we have banoffee postbox.
I really like the design.
It's a banana cake soaked with a little bit of dark rum.
We have the banana and caramel with lime zest.
On the top is a vanilla cream.
I'm definitely in the world of banoffee pie.
I love the vanilla sponge. Oh!
Very light, fluffy, with a dash of rum...
HE CLICKS HIS TONGUE ..that works for me.
Ancl I really like the lime that you put in,
and then you have the caramel. Wow.
OK, our third dessert, what have we got?
A English custard tart.
So on the inside, you have Irish cream diplomat
with a touch of coffee and hazelnut praline
and some vanilla cream on the outside.
There is definitely a lot of technique here.
You baked a choux pastry in a tart case
and both of which has to be baked correctly.
Ancl does it work?
Well, yes, it works beautifully.
The only thing that I'm not too keen is your praline.
I think it's too strong in flavour profile.
Cha la-la-la.
We thank you very much. As usual, you worked your socks off.
Thank you, guys. Thank you.
|'m HAPPY-
It's all up to them now.
LIAM: While the chefs reunite with friends and family...
Well, it's a lot to take on board and a lot to consider.
...for Benoit and Cherish, it's decision time.
Visually, it's stunning.
I mean, we've got quite a bit of work.
Quite a bit of skills.
Today the finesse and the finishing touches were missing,
but seven hours to produce what we did, I'm very proud of us.
Winning this competition will mean the world, uh...
Lifetime achievement for us.
Fingers crossed.
Presentation-wise, a little bit unattractive, I have to say.
Cos we know we could've made it better.
Whatever happens, it's been great.
Painful, hard, but it's an experience
that we'll definitely not forget.
What I really like is this millionaire shortbread.
Oh, my goodness, it was divine!
We've put our heart and soul into it.
Don't know what else we could've given, to be honest.
So, who knows, it's a very close final.
It is a very difficult decision for us.
APPLAUSE
ELLIE: Good evening, everybody.
The time has come to announce the winner,
Tj and Narayan, from the lnterContinental London, The O2,
Gerol and Michael from the Royal Air Force Club,
and Bharat and john from Soko Patisserie, please step forward.
After much consideration,
the judges have made their decision
and the winners of Bake Off the Professionals are...
...Tj and Narayan.
CHEERING
We did it. We did it.
Finally. I can't believe it, we did it.
Well, you can see it in my face.
You can see it with the tears, you can see it with the smile.
I'm just so happy to see my mum and dad standing there
and being so proud of me.
And that's why I'm so...
...I was so emotional when they announced cos...
Like dream comes true.
It's literally our dream come true. Yeah.
Well clone.
I'm delighted for Tj and Narayan.
They've been the most consistent team,
and the level of their work and spirit has been the greatest.
Oh, my goodness, I can't tell you how proud I am.
They impress me from clay one,
and each week, they come back stronger and stronger.
Wow! Well clone.
Congratulations to Tj and Narayan.
It's well deserved.
Devil's in the detail.
And they had it.
I've learnt so much while doing this competition.
I am quite proud.
We wouldn't have got this far without each other. Hmm.
It didn't happen this time, you know but, honestly,
yeah, m so proud of Tj and Narayan.
Lot of skill. A lot of hard work.
Definitely worthy winners.
Hats off to them. Yeah.
All thanks to this person right next to me.
Friends for life. Thank you. Family for life.
We did it. Yes, we did.
Indeed.
ELLIE: If you have what it takes to impress
Cherish and Benoit, apply for the next series
of Bake Off the Professionals at...
Subtitles by Red Bee Media.