1 00:00:01,000 --> 00:00:06,560 NARRATOR: Previously on MasterChef Australia... 2 00:00:06,560 --> 00:00:09,800 ..we kicked off Secrets to Success Week 3 00:00:09,800 --> 00:00:13,280 with Poh's puzzling mystery box. 4 00:00:13,280 --> 00:00:14,880 That's crazy. 5 00:00:14,880 --> 00:00:16,880 My brain is going a bit all over the place. 6 00:00:18,120 --> 00:00:20,200 ANDY: Let's go! Hustle, hustle! 7 00:00:20,200 --> 00:00:23,040 Oh, no. What am I gonna do with this? 8 00:00:23,040 --> 00:00:26,080 Make something out of... literally nothing. 9 00:00:26,080 --> 00:00:32,040 And with only two extra ingredients, they made it magic... 10 00:00:32,040 --> 00:00:34,600 JOCK: Waffles? This is good! 11 00:00:34,600 --> 00:00:37,120 MELISSA: Yeah, savoury waffles. Bougie brunch. 12 00:00:37,120 --> 00:00:40,000 Anyone who's capable of producing a cracking dish 13 00:00:40,000 --> 00:00:41,960 with just the underbench staples 14 00:00:41,960 --> 00:00:45,080 really holds themselves in good stead for the competition. 15 00:00:45,080 --> 00:00:47,800 ..with Malissa winning dish of the day 16 00:00:47,800 --> 00:00:50,360 and the chance at immunity. 17 00:00:50,360 --> 00:00:52,560 Holy cannoli! (LAUGHS) 18 00:00:52,560 --> 00:00:54,520 I bloody loved it. 19 00:00:54,520 --> 00:00:55,640 It was great. Oh, yay! 20 00:00:55,640 --> 00:00:57,160 Really, really good. 21 00:00:57,160 --> 00:01:02,360 Tonight, it's elimination number two... 22 00:01:02,360 --> 00:01:05,040 CATH: I'm really worried because one of us is going home. 23 00:01:05,040 --> 00:01:08,760 ..and they're about to step up their pastry game 24 00:01:08,760 --> 00:01:11,560 with a dessert queen. 25 00:01:19,920 --> 00:01:21,520 DECLAN: Game day. 26 00:01:21,520 --> 00:01:23,760 First time in the black apron. 27 00:01:23,760 --> 00:01:25,240 ALICE: Oh, my gosh. 28 00:01:26,720 --> 00:01:28,320 LARISSA: Ready to get back in the kitchen? 29 00:01:28,320 --> 00:01:29,720 Yes, I am. 30 00:01:29,720 --> 00:01:32,600 I am terrified going into this cook. 31 00:01:32,600 --> 00:01:34,160 Do I have eyebrow frown? 32 00:01:34,160 --> 00:01:35,920 (BOTH CHUCKLE) 33 00:01:35,920 --> 00:01:39,680 The fact that it's an elimination, it's terrifying. 34 00:01:39,680 --> 00:01:41,520 Such a small group too. 35 00:01:41,520 --> 00:01:43,960 (SIGHS) I don't know what's about to happen. 36 00:01:45,600 --> 00:01:47,480 (CONTESTANTS CLAP AND CHEER) 37 00:01:50,040 --> 00:01:51,840 Whoo! Go, guys! 38 00:01:55,280 --> 00:01:57,680 Morning, everyone, welcome back. 39 00:01:57,680 --> 00:01:58,680 ALL: Morning! 40 00:01:58,680 --> 00:02:00,360 It's good to see all your faces again, 41 00:02:00,360 --> 00:02:05,040 fighting fit and ready to fight for your place in this competition. 42 00:02:06,880 --> 00:02:08,960 While you were all recovering from COVID, 43 00:02:08,960 --> 00:02:11,440 the guys in the gantry faced an elimination. 44 00:02:11,440 --> 00:02:13,960 So, of course, to make it fair, 45 00:02:13,960 --> 00:02:16,080 now it's your turn. 46 00:02:16,080 --> 00:02:19,720 This is your first elimination. 47 00:02:22,040 --> 00:02:24,440 Unfortunately, at the end of this challenge, 48 00:02:24,440 --> 00:02:27,160 one of you will be going home. 49 00:02:29,440 --> 00:02:31,840 Declan, you ready to get back in the saddle? 50 00:02:31,840 --> 00:02:33,320 Yeah, yeah. Um... 51 00:02:33,320 --> 00:02:35,080 Black apron feel a little bit different? 52 00:02:35,080 --> 00:02:38,200 Yeah, matched with the outfit. I've gone all dark today. 53 00:02:38,200 --> 00:02:40,320 Thought I'd keep it on point. 54 00:02:42,920 --> 00:02:44,400 One thing's for sure - 55 00:02:44,400 --> 00:02:46,640 you have to survive a lot of eliminations 56 00:02:46,640 --> 00:02:48,200 if you want to win this competition. 57 00:02:48,200 --> 00:02:49,440 Right. 58 00:02:49,440 --> 00:02:54,800 So there's no time to get your head round it like right now. 59 00:02:58,760 --> 00:03:01,600 This week is all about giving you 60 00:03:01,600 --> 00:03:05,040 the secrets for success in the MasterChef kitchen. 61 00:03:05,040 --> 00:03:11,960 So, naturally, today's challenge has been set by MasterChef royalty. 62 00:03:13,280 --> 00:03:17,000 Known all over the country for her sweet recipes... 63 00:03:18,680 --> 00:03:20,960 ..her baking skills are second to none. 64 00:03:20,960 --> 00:03:22,720 (WHISPERS) Emelia? 65 00:03:22,720 --> 00:03:27,120 She's competed in this competition not once but twice 66 00:03:27,120 --> 00:03:28,800 and the second time, 67 00:03:28,800 --> 00:03:30,400 she took home the trophy. 68 00:03:31,840 --> 00:03:34,920 Please welcome our dessert queen. 69 00:03:34,920 --> 00:03:37,880 Emelia Jackson, everybody! 70 00:03:37,880 --> 00:03:41,000 (CONTESTANTS CHEER AND EXCLAIM) 71 00:03:43,720 --> 00:03:46,560 WOMAN: Whoo! 72 00:03:46,560 --> 00:03:50,400 MALISSA: It's so great to see Emelia Jackson walk through those doors. 73 00:03:50,400 --> 00:03:52,960 I follow her on social media. 74 00:03:52,960 --> 00:03:54,560 She really is the dessert queen. 75 00:03:54,560 --> 00:03:56,520 (CONTESTANTS CHEER) 76 00:03:58,200 --> 00:03:59,440 How exciting! 77 00:03:59,440 --> 00:04:02,640 Seeing her in the flesh is very, very awesome. 78 00:04:04,440 --> 00:04:06,920 Emelia, welcome back. Thank you! 79 00:04:06,920 --> 00:04:09,680 How's life - lives - 80 00:04:09,680 --> 00:04:11,600 and all of the lives in your life? 81 00:04:11,600 --> 00:04:12,680 They're good. 82 00:04:12,680 --> 00:04:15,840 Wouldn't be a MasterChef appearance for me if I wasn't knocked up. 83 00:04:15,840 --> 00:04:17,640 If you didn't have a bun in the oven. 84 00:04:17,640 --> 00:04:20,560 (LAUGHS) Good one, Jock. 85 00:04:20,560 --> 00:04:23,400 I'm trying, I'm trying. I'm trying. 86 00:04:23,400 --> 00:04:26,120 Hey, you've won this competition before. You know how it goes. 87 00:04:26,120 --> 00:04:29,400 We're talking secrets to success. What have you brought us? 88 00:04:30,840 --> 00:04:32,240 I've brought you... 89 00:04:36,480 --> 00:04:37,680 (ALL GASP) 90 00:04:37,680 --> 00:04:39,040 ..my eclair... 91 00:04:40,960 --> 00:04:44,560 ..which is made with my signature choux pastry. 92 00:04:44,560 --> 00:04:46,040 (CHUCKLES) 93 00:04:47,040 --> 00:04:48,760 (WHISPERS) Ah, dear. 94 00:04:48,760 --> 00:04:51,520 Choux was my secret to success in MasterChef, 95 00:04:51,520 --> 00:04:53,840 and today, it is the key to your challenge. 96 00:04:53,840 --> 00:04:55,680 Oh, my goodness. 97 00:04:55,680 --> 00:04:58,120 The only 'shoes' I've heard of in the past 98 00:04:58,120 --> 00:04:59,720 are the ones you wear on your feet, 99 00:04:59,720 --> 00:05:02,880 so I'm well out of my depth here. 100 00:05:02,880 --> 00:05:06,320 Emelia has generously shared the recipe 101 00:05:06,320 --> 00:05:10,120 and your challenge today is to make that very choux 102 00:05:10,120 --> 00:05:11,880 and to put your own spin on it. 103 00:05:13,120 --> 00:05:15,880 We're giving you 75 minutes. 104 00:05:16,920 --> 00:05:19,480 Emelia's recipe is under each of your benches. 105 00:05:19,480 --> 00:05:22,560 The pantry and the garden are open. 106 00:05:22,560 --> 00:05:25,080 The three least impressive dishes in this round 107 00:05:25,080 --> 00:05:27,040 will fall into round 2, 108 00:05:27,040 --> 00:05:29,040 from where one of you will be going home. 109 00:05:33,720 --> 00:05:38,080 The great thing about choux is that it can be sweet or even savoury. 110 00:05:38,080 --> 00:05:40,320 However, 111 00:05:40,320 --> 00:05:42,120 if you cook a sweet dish in round 1, 112 00:05:42,120 --> 00:05:44,840 you'll need to cook savoury if you're in round 2 113 00:05:44,840 --> 00:05:46,680 and vice versa. 114 00:05:46,680 --> 00:05:48,560 Emelia, would you care to do the honours? 115 00:05:48,560 --> 00:05:52,200 Always. Alright, guys, your time starts now. 116 00:05:52,200 --> 00:05:53,400 ANDY: Come on! 117 00:05:53,400 --> 00:05:55,200 (CONTESTANTS CHEER AND APPLAUD) 118 00:05:56,480 --> 00:05:58,760 MAN: Let's go, guys. CATH: Let's go. Good luck, guys. 119 00:06:01,280 --> 00:06:03,040 Cream, where are you? 120 00:06:03,040 --> 00:06:04,880 Excuse me, buddy. 121 00:06:04,880 --> 00:06:06,960 I don't know how many I need. 122 00:06:06,960 --> 00:06:08,560 Here, take it. 123 00:06:08,560 --> 00:06:12,520 LARISSA: Uh, do I just go get my choux on or do I do this now? 124 00:06:13,680 --> 00:06:15,200 (MUTTERS) Let's go. 125 00:06:16,400 --> 00:06:18,280 WOMAN: Let's go Declan! MAN: Let's go, Dec. 126 00:06:19,640 --> 00:06:24,600 We've got 75 minutes to make Emelia Jackson's choux pastry. 127 00:06:24,600 --> 00:06:29,560 "In a saucepan, combine the water, butter..." 128 00:06:29,560 --> 00:06:31,520 ROBBIE: Read through very slowly, Dec. 129 00:06:31,520 --> 00:06:34,080 I'm very nervous about today. 130 00:06:34,080 --> 00:06:37,320 Um, never...never made a choux pastry before. 131 00:06:37,320 --> 00:06:39,640 Sugar, salt. 132 00:06:39,640 --> 00:06:42,840 If I'm gonna be making any choux pastry for the first time, 133 00:06:42,840 --> 00:06:45,640 I want it to be Emelia Jackson's choux, 134 00:06:45,640 --> 00:06:49,520 so, yeah, very grateful that I've got the recipe to follow. 135 00:06:49,520 --> 00:06:52,480 I'm working backwards slightly. 136 00:06:52,480 --> 00:06:54,760 I'm making sure I master this pastry first. 137 00:06:54,760 --> 00:06:57,680 I haven't even thought of what's gonna complement it yet 138 00:06:57,680 --> 00:06:59,160 or what I'm gonna fill it with. 139 00:06:59,160 --> 00:07:01,080 I'm just gonna get the choux in the oven 140 00:07:01,080 --> 00:07:03,920 and then try and think of something that will go nice with it. 141 00:07:03,920 --> 00:07:06,880 It says, "Cook this roux for five to seven minutes 142 00:07:06,880 --> 00:07:08,960 "until a thick crust forms." 143 00:07:08,960 --> 00:07:10,640 Yeah. Perfect. That's it. 144 00:07:10,640 --> 00:07:12,240 Gonna get that choux on. 145 00:07:12,240 --> 00:07:13,920 (BOTH CHEER) 146 00:07:15,280 --> 00:07:18,040 WOMAN: Come on, Alice. Thanks, guys. 147 00:07:18,040 --> 00:07:21,240 Alright, you've given them your trusty choux recipe, 148 00:07:21,240 --> 00:07:22,920 which is foolproof, pretty much? 149 00:07:22,920 --> 00:07:25,520 Hopefully. Foolproof for me. (LAUGHS) 150 00:07:25,520 --> 00:07:27,000 What is this? 151 00:07:27,000 --> 00:07:30,440 We've got creme pat, a sour strawberry gel 152 00:07:30,440 --> 00:07:32,000 and then a pistachio whipped ganache. 153 00:07:32,000 --> 00:07:36,080 I feel as if we should try it. Yeah, come on. Like, carve it up. 154 00:07:36,080 --> 00:07:39,200 If you were fresh in this kitchen again, what would you be doing? 155 00:07:39,200 --> 00:07:40,680 You guys know me. 156 00:07:40,680 --> 00:07:42,480 I would just do, like, a beautiful choux bun 157 00:07:42,480 --> 00:07:45,080 with, like, a chocolate glaze and just keep it simple and pared back. 158 00:07:45,080 --> 00:07:46,680 I would love to see that, 159 00:07:46,680 --> 00:07:48,520 but I'd also love to see some creativity. 160 00:07:48,520 --> 00:07:50,880 I think they should always play to their strengths out there. 161 00:07:50,880 --> 00:07:52,920 Like, we're talking savoury stuff here. 162 00:07:52,920 --> 00:07:55,400 Go, Larissa. Go, Cath. 163 00:07:57,720 --> 00:07:59,200 I think I saw a chicken before. 164 00:07:59,200 --> 00:08:01,400 So I'm excited about the savoury. Yeah, Larissa's got a chicken. 165 00:08:01,400 --> 00:08:02,400 Yep. 166 00:08:02,400 --> 00:08:04,360 OK, butter. 167 00:08:04,360 --> 00:08:06,880 I think I'm gonna do something savoury. 168 00:08:06,880 --> 00:08:08,400 Play to my strengths. I'm definitely... 169 00:08:08,400 --> 00:08:11,520 Like, my catchcry at home is "I don't make sweets." 170 00:08:12,520 --> 00:08:14,000 I need to nail round 1. 171 00:08:14,000 --> 00:08:15,600 I don't want to cook in round 2 172 00:08:15,600 --> 00:08:18,200 because I do not want to have to pull out 173 00:08:18,200 --> 00:08:19,840 a sweet dish to save my life. 174 00:08:19,840 --> 00:08:21,480 I'm gonna do some kind of fried chicken. 175 00:08:21,480 --> 00:08:22,960 Haven't decided exactly what kind. 176 00:08:23,960 --> 00:08:26,120 I'm either gonna do, like, a habanero hot honey chicken 177 00:08:26,120 --> 00:08:27,960 or Korean fried chicken. 178 00:08:27,960 --> 00:08:29,480 I haven't quite decided. 179 00:08:29,480 --> 00:08:31,720 Come on, Larissa, you can do it. 180 00:08:31,720 --> 00:08:33,560 Let's go, guys. Let's go. 181 00:08:33,560 --> 00:08:35,280 WOMAN: Good job, Theo. Come on. 182 00:08:40,560 --> 00:08:42,240 ANTONIO: How we going, Alice? Good. 183 00:08:42,240 --> 00:08:45,200 I think I'm gonna do tea-flavoured choux. 184 00:08:45,200 --> 00:08:46,680 Yum! 185 00:08:46,680 --> 00:08:48,200 Being the nerd that I am, 186 00:08:48,200 --> 00:08:50,640 I read a lot of books about the importance of 187 00:08:50,640 --> 00:08:53,280 what the French call the panade process, 188 00:08:53,280 --> 00:08:55,480 which is basically heating the dough so that you can get 189 00:08:55,480 --> 00:08:58,200 as much water evaporating from it as possible. 190 00:08:58,200 --> 00:09:01,440 80 degrees Celsius is the optimal temperature 191 00:09:01,440 --> 00:09:03,040 at which you should then 192 00:09:03,040 --> 00:09:04,840 begin to take the dough off the stove 193 00:09:04,840 --> 00:09:07,120 and cool it down for the beating of the eggs. 194 00:09:08,280 --> 00:09:09,840 Alice! Hi. 195 00:09:09,840 --> 00:09:12,360 This, for you, you'd be geeking out on this... 196 00:09:12,360 --> 00:09:14,360 I love baking. That's my... Yeah. 197 00:09:14,360 --> 00:09:17,160 If I could write a cookbook, it'd be about baking, the science of baking. 198 00:09:17,160 --> 00:09:19,200 Yeah. Alice is a thinker of food. 199 00:09:19,200 --> 00:09:20,680 Very academic, very intelligent. 200 00:09:20,680 --> 00:09:22,160 Harvard and... 201 00:09:22,160 --> 00:09:23,640 Stanford. Stanford. 202 00:09:23,640 --> 00:09:25,600 Like...like, full... Wild. 203 00:09:25,600 --> 00:09:27,080 Wild. Crazy. (LAUGHS) Wild. 204 00:09:28,440 --> 00:09:31,040 I think I'm the victim of my own success. 205 00:09:31,040 --> 00:09:35,760 I have been very academically oriented throughout my life. 206 00:09:38,000 --> 00:09:40,280 I am a director of China research 207 00:09:40,280 --> 00:09:43,120 for a boutique advisory and consulting company. 208 00:09:43,120 --> 00:09:47,640 At the same time, this need to do something creative around food 209 00:09:47,640 --> 00:09:50,200 has been there for the last five or more years. 210 00:09:51,920 --> 00:09:53,720 WOMAN: Thanks for cooking. 211 00:09:53,720 --> 00:09:55,400 You only get one shot in life 212 00:09:55,400 --> 00:09:57,840 and you should do the things that are meaningful to you. 213 00:09:57,840 --> 00:10:02,000 And so MasterChef will give me this opportunity to do what I love to do, 214 00:10:02,000 --> 00:10:03,000 which is cook. 215 00:10:03,000 --> 00:10:06,640 I know it's been something you've been dreaming about for a long time. 216 00:10:06,640 --> 00:10:08,880 WOMAN: We're so proud of you. 217 00:10:08,880 --> 00:10:10,880 JOCK: What are you making? 218 00:10:10,880 --> 00:10:13,080 I'm gonna make a cup of choux 219 00:10:13,080 --> 00:10:15,600 in the sense that it's gonna be milky oolong creme pat. 220 00:10:15,600 --> 00:10:17,080 'Cause I love tea. 221 00:10:17,080 --> 00:10:19,440 Hopefully it'll be like drinking tea and choux. 222 00:10:19,440 --> 00:10:20,440 EMELIA: Beautiful. 223 00:10:20,440 --> 00:10:22,320 Don't think your way out today. I know. 224 00:10:22,320 --> 00:10:24,200 I'm keeping it simple. Alright. 225 00:10:24,200 --> 00:10:26,880 I tend to overcomplicate things and try to do too much, 226 00:10:26,880 --> 00:10:29,120 use too many techniques. 227 00:10:29,120 --> 00:10:31,200 So I need to pare back, 228 00:10:31,200 --> 00:10:33,720 focus on making each element and technique 229 00:10:33,720 --> 00:10:35,200 as perfect as possible. 230 00:10:35,200 --> 00:10:36,400 Fingers crossed! 231 00:10:36,400 --> 00:10:40,680 Your choux takes anywhere from 45 to 50 to cook. 232 00:10:40,680 --> 00:10:43,560 You gotta cook 'em, cool 'em, fill 'em, 233 00:10:43,560 --> 00:10:44,600 make 'em beautiful. 234 00:10:44,600 --> 00:10:46,720 Let's go. You got one hour to go. 235 00:10:46,720 --> 00:10:47,760 JOCK: Let's go! 236 00:10:47,760 --> 00:10:50,560 Hey, get some noise going, guys! 237 00:10:50,560 --> 00:10:52,000 Whoo! Come on! Let's go! 238 00:10:52,000 --> 00:10:54,600 Come on, keep moving! Keep moving! 239 00:10:54,600 --> 00:10:56,040 ROBBIE: Looks good, Antonio. 240 00:10:56,040 --> 00:10:58,640 Ugh, no. My bag broke! 241 00:10:58,640 --> 00:11:00,560 Gonna have to do that in another bag. 242 00:11:01,680 --> 00:11:03,880 OK, so that's doing that. 243 00:11:03,880 --> 00:11:05,360 Don't need that. 244 00:11:06,360 --> 00:11:07,720 Cath. Hi! 245 00:11:07,720 --> 00:11:09,200 How you going? I'm good, thank you. 246 00:11:09,200 --> 00:11:10,680 Have you made much choux pastry? 247 00:11:10,680 --> 00:11:12,680 Um, I wouldn't say a lot. 248 00:11:12,680 --> 00:11:14,160 No? I've made some. 249 00:11:14,160 --> 00:11:17,600 Looking at Emelia's recipe, any big differences you see there? 250 00:11:17,600 --> 00:11:20,080 The one I used was sort of half-water, half-milk. 251 00:11:20,080 --> 00:11:21,680 She's got a secret there. 252 00:11:21,680 --> 00:11:23,280 What's the secret? Tell us the secret. 253 00:11:23,280 --> 00:11:25,680 Extra steam. Also, I'm a very lazy baker. 254 00:11:25,680 --> 00:11:27,680 It's one less thing to measure. Right. There you go. 255 00:11:27,680 --> 00:11:29,160 I think that's smart. 256 00:11:29,160 --> 00:11:32,320 I'm actually doing a lemon curd and mascarpone in a choux bun. 257 00:11:32,320 --> 00:11:34,920 So I've got a crackle in the fridge now. 258 00:11:34,920 --> 00:11:38,480 Gotta cut that out to go on top. So I'm mindful of time. 259 00:11:38,480 --> 00:11:42,720 So today I have made some crackling to go on top of my choux pastry. 260 00:11:44,920 --> 00:11:46,160 Goodness me. 261 00:11:46,160 --> 00:11:48,400 Crackling is just a little disc 262 00:11:48,400 --> 00:11:50,800 that you put on top of your choux pastry 263 00:11:50,800 --> 00:11:52,320 before baking it in the oven. 264 00:11:52,320 --> 00:11:55,560 And it just melts and cooks over the choux bun 265 00:11:55,560 --> 00:11:58,920 so it makes them all very uniform, dome-shaped, 266 00:11:58,920 --> 00:12:02,720 and it's got this really golden, crisp crackling on top. 267 00:12:02,720 --> 00:12:04,600 RALPH: Go, Cath! Go! 268 00:12:06,000 --> 00:12:09,760 Am I stirring it too much? Just let it sit, just let it sit. 269 00:12:09,760 --> 00:12:14,000 I'm doing a mango curd filled choux. 270 00:12:14,000 --> 00:12:17,640 I'm just going mango 'cause tropical North Queensland, that's me. 271 00:12:19,960 --> 00:12:22,960 Rhiannon, Rhiannon. How long have you had it on for? 272 00:12:22,960 --> 00:12:25,320 I don't know. It's really wet. 273 00:12:28,360 --> 00:12:29,840 I'm really worried. 274 00:12:29,840 --> 00:12:32,760 Emelia's recipe says five to seven minutes 275 00:12:32,760 --> 00:12:35,280 and I'm stirring away for longer than that. 276 00:12:35,280 --> 00:12:37,680 It needs to be a bit drier than this, does it? 277 00:12:37,680 --> 00:12:38,680 A bit drier, yeah. 278 00:12:38,680 --> 00:12:41,560 You wanna see, like, a nice film on the bottom of the pan. 279 00:12:41,560 --> 00:12:43,480 There's 48 minutes to go. 280 00:12:44,520 --> 00:12:47,200 These choux need 45 to 50 to cook. 281 00:12:48,280 --> 00:12:50,560 Everyone is putting their choux in the oven. 282 00:12:50,560 --> 00:12:52,040 WOMAN: Go, Theo. 283 00:12:52,040 --> 00:12:53,840 MAN: Go, Theo. MAN: You've got this, Jess. 284 00:12:53,840 --> 00:12:57,840 Oh, my God, I'm going straight into round 2, seriously. 285 00:13:12,320 --> 00:13:14,040 Am I stirring it too much? 286 00:13:14,040 --> 00:13:15,800 Just let it sit. Just let it sit. 287 00:13:15,800 --> 00:13:17,440 There's 48 minutes to go. 288 00:13:17,440 --> 00:13:20,720 These choux need 45 to 50 minutes to cook. 289 00:13:20,720 --> 00:13:23,960 RALPH: It's a bit wet. You might need to cook it a bit more. 290 00:13:23,960 --> 00:13:25,160 Cook it more? 291 00:13:25,160 --> 00:13:27,680 You should get, like, a film on the bottom. 292 00:13:27,680 --> 00:13:30,600 I don't wanna go home. I feel like I'm just getting started here. 293 00:13:30,600 --> 00:13:32,920 I've got so much more to give. 294 00:13:32,920 --> 00:13:34,920 I have to keep pushing and hoping for the best. 295 00:13:37,120 --> 00:13:39,480 It's getting there. Bit more, bit more, bit more. 296 00:13:40,640 --> 00:13:42,440 I just keep cooking longer, longer, 297 00:13:42,440 --> 00:13:44,320 until I am semi-happy. 298 00:13:44,320 --> 00:13:47,400 I wouldn't say I'm happy. I am semi-happy. 299 00:13:47,400 --> 00:13:48,600 JOCK: Rhiannon. Hey! 300 00:13:48,600 --> 00:13:52,200 It's gonna be 45 minutes by the time you get them in the oven. 301 00:13:52,200 --> 00:13:55,320 So are you thinking about the size of these? 302 00:13:55,320 --> 00:13:56,880 Because they've gotta cook and cool down. 303 00:13:56,880 --> 00:13:58,880 No, I'm doing smaller. 304 00:13:58,880 --> 00:14:00,760 You don't wanna be in round 2. 305 00:14:00,760 --> 00:14:02,040 Bloody oath I don't. 306 00:14:02,040 --> 00:14:03,840 Good luck. Get them in the oven, come on. 307 00:14:05,920 --> 00:14:07,920 Let's go. You've got 45 minutes to go. 308 00:14:07,920 --> 00:14:09,080 Let's go! 309 00:14:09,080 --> 00:14:10,640 (CONTESTANTS CHEER) Let's go! 310 00:14:12,840 --> 00:14:14,320 Hello, Theo. Hi. How you doing? 311 00:14:14,320 --> 00:14:15,800 JOCK: What's the dish, mate? 312 00:14:15,800 --> 00:14:18,720 I'm making lemon curd filled choux with a meringue on top. 313 00:14:18,720 --> 00:14:20,200 That sounds great. Yeah. 314 00:14:20,200 --> 00:14:21,840 Have you made much choux pastry before? 315 00:14:21,840 --> 00:14:24,040 I have, actually, yeah. Well, alright, then! 316 00:14:24,040 --> 00:14:25,760 First lesson, Theo - always say no. 317 00:14:25,760 --> 00:14:27,920 Yeah, I've never done this before and I'm really worried. 318 00:14:27,920 --> 00:14:30,560 Undersell, over-deliver. Hopefully I can do it. 319 00:14:33,040 --> 00:14:34,520 Oh. Thank you. 320 00:14:34,520 --> 00:14:36,160 (CHUCKLES) 321 00:14:37,480 --> 00:14:38,960 Thank you so much. 322 00:14:40,280 --> 00:14:41,280 What's going on? 323 00:14:41,280 --> 00:14:42,840 I'm doing a Paris-Brest 324 00:14:42,840 --> 00:14:44,320 with hazelnut praline 325 00:14:44,320 --> 00:14:46,240 and then mix it with creme pat. 326 00:14:46,240 --> 00:14:49,960 I hope I can make the choux fit. Yes, we do too. 327 00:14:49,960 --> 00:14:51,440 That's what it's about today. 328 00:14:51,440 --> 00:14:53,040 Hi! Hello, Jessica. 329 00:14:53,040 --> 00:14:56,080 My neighbour is such a huge fan of yours, Emelia. 330 00:14:56,080 --> 00:14:58,240 She went to your cooking classes, 331 00:14:58,240 --> 00:15:01,160 she brought me home the choux pastry she made. 332 00:15:01,160 --> 00:15:03,280 Yeah, so it's an honour to be here. 333 00:15:03,280 --> 00:15:05,080 What are you making? Yeah, what are you doing? 334 00:15:05,080 --> 00:15:07,560 PB&J. It's my favourite combo. 335 00:15:07,560 --> 00:15:10,600 Nice. I'm making a strawberry jam. 336 00:15:10,600 --> 00:15:13,400 And peanut butter whipped cream. Nice. 337 00:15:13,400 --> 00:15:15,760 JOCK: That's it. Keep going, keep moving. 338 00:15:15,760 --> 00:15:17,560 Let's go. Whoo-hoo! 339 00:15:17,560 --> 00:15:19,480 Let's go, let's go! 340 00:15:19,480 --> 00:15:23,200 Less than 35 minutes to go. The choux are in the oven. 341 00:15:23,200 --> 00:15:26,720 Now I'm just gonna try and bring all the other elements together. 342 00:15:26,720 --> 00:15:29,320 Hello, Declan. Hey, how are we going? 343 00:15:29,320 --> 00:15:30,800 We're going great. How are you going? 344 00:15:30,800 --> 00:15:32,400 Yeah, you tell us. What are you making? 345 00:15:32,400 --> 00:15:35,480 So I'm gonna do caramelised bananas 346 00:15:35,480 --> 00:15:37,600 with a cream... butterscotch cream sauce. 347 00:15:37,600 --> 00:15:40,800 Banoffee pie. Banoffee vibes. Yeah, beautiful. 348 00:15:40,800 --> 00:15:43,840 I like the sound of that. Just think of the textures. 349 00:15:43,840 --> 00:15:45,680 Be nice if there was something crunchy 350 00:15:45,680 --> 00:15:47,240 or something going on in there. 351 00:15:47,240 --> 00:15:48,720 (CHUCKLES) Thank you. 352 00:15:48,720 --> 00:15:51,360 EMELIA: Alright, guys, you've got 30 minutes to go. 353 00:15:51,360 --> 00:15:53,840 ANDY: Come on, let's go! Lift it! 354 00:15:53,840 --> 00:15:55,680 (ONLOOKERS CHEER AND APPLAUD) 355 00:15:55,680 --> 00:15:57,480 WOMAN: Good job, Theo. 356 00:15:57,480 --> 00:15:59,200 MAN: Looks good, Antonio. 357 00:15:59,200 --> 00:16:00,680 WOMAN: You're doing great. 358 00:16:00,680 --> 00:16:03,080 Done that. Well done. OK. 359 00:16:03,080 --> 00:16:04,840 Oh, they're puffing up really nicely. 360 00:16:05,840 --> 00:16:07,320 Now is the drying-out stage. 361 00:16:07,320 --> 00:16:09,560 You want it to be basically empty on the inside 362 00:16:09,560 --> 00:16:11,040 but crunchy on the outside. 363 00:16:11,040 --> 00:16:15,640 Baking, for me, is that marriage of science and creativity. 364 00:16:16,960 --> 00:16:18,880 My dish today is a cup of choux 365 00:16:18,880 --> 00:16:21,200 in the sense that I'm gonna make tea-flavoured choux. 366 00:16:21,200 --> 00:16:23,000 MAN: Go, Alice. Come on. WOMAN: Come on, Alice! 367 00:16:23,000 --> 00:16:25,720 I'm making the filling that I steep with milky oolong tea 368 00:16:25,720 --> 00:16:29,840 and I add a little bit of matcha just for colour. 369 00:16:33,160 --> 00:16:36,040 Is the taste OK? Um, how do you want it? 370 00:16:36,040 --> 00:16:38,040 Not too green tea, not too bitter. 371 00:16:39,160 --> 00:16:41,920 Make sure you keep having a taste. OK. Yeah. 372 00:16:41,920 --> 00:16:44,320 Tea's naturally quite bitter and astringent. 373 00:16:44,320 --> 00:16:46,880 In desserts, not everyone is a fan, 374 00:16:46,880 --> 00:16:50,240 so I have to make sure that the creme diplomat is perfectly balanced. 375 00:16:51,400 --> 00:16:52,560 20 minutes. 376 00:16:52,560 --> 00:16:55,360 WOMAN: Yum, Larissa! 377 00:16:55,360 --> 00:16:58,600 I'm making fried chicken sliders on choux buns. 378 00:16:58,600 --> 00:17:00,840 Probably should check the choux buns. Good. 379 00:17:00,840 --> 00:17:02,440 Everybody loves fried ch... 380 00:17:02,440 --> 00:17:03,560 (LAUGHS) 381 00:17:03,560 --> 00:17:05,040 Everybody loves fried chicken! 382 00:17:05,040 --> 00:17:08,360 So I'm really banking on saving myself in this first round. 383 00:17:08,360 --> 00:17:10,400 WOMAN: Oh, Larissa, that smells good! 384 00:17:12,320 --> 00:17:14,240 I usually serve the fried chicken 385 00:17:14,240 --> 00:17:16,320 with a gochujang Korean fried chicken sauce, 386 00:17:16,320 --> 00:17:19,080 but today, I want to bring something creative. 387 00:17:19,080 --> 00:17:20,560 On my fried chicken sliders, 388 00:17:20,560 --> 00:17:22,760 I'm gonna do, like, a hot chipotle honey sauce. 389 00:17:27,080 --> 00:17:28,360 Shit, shit, shit. 390 00:17:28,360 --> 00:17:30,080 MELISSA: How you going, Larissa? I'm OK! 391 00:17:30,080 --> 00:17:32,360 Just hit it with too much honey. 392 00:17:32,360 --> 00:17:34,240 Well, what do you do? Fix it. 393 00:17:34,240 --> 00:17:36,720 You can do it. Fix it. OK, thank you. 394 00:17:36,720 --> 00:17:38,640 Little bit of lemon juice, I reckon. 395 00:17:39,680 --> 00:17:41,160 I don't wanna leave today. 396 00:17:41,160 --> 00:17:42,760 Hmm... 397 00:17:42,760 --> 00:17:44,960 I need that sauce to be balanced. 398 00:17:44,960 --> 00:17:46,480 Can I ask you a question? 399 00:17:46,480 --> 00:17:48,680 You can ask me as many questions as you want. 400 00:17:48,680 --> 00:17:52,000 Do you want the choux to be, like, golden brown or... 401 00:17:52,000 --> 00:17:53,360 Let's have a look. 402 00:17:53,360 --> 00:17:55,680 They've been in there for about 35 minutes. 403 00:17:55,680 --> 00:17:57,600 It feels very light and cooked. 404 00:17:57,600 --> 00:18:00,360 I need time for 'em to cool. Exactly right. 405 00:18:00,360 --> 00:18:01,840 Thank you, guys. 406 00:18:01,840 --> 00:18:03,640 How's everything else going? 407 00:18:03,640 --> 00:18:05,440 Yeah, I've got butterscotch sauce, 408 00:18:05,440 --> 00:18:06,920 toasted almond cream. 409 00:18:06,920 --> 00:18:08,720 You're on the banoffee pie train, aren't ya? 410 00:18:08,720 --> 00:18:09,840 (LAUGHS) Yeah. 411 00:18:09,840 --> 00:18:11,840 I'm scrapping the caramelised banana. 412 00:18:11,840 --> 00:18:14,280 I've already got enough elements to focus on. 413 00:18:14,280 --> 00:18:17,280 It would be shambles if I threw in another element. 414 00:18:17,280 --> 00:18:20,520 I hope your choux buns are cooked. You've got 10 minutes to go! 415 00:18:20,520 --> 00:18:22,160 Come on! Let's go! 416 00:18:24,040 --> 00:18:25,880 Come on. Cook. 417 00:18:25,880 --> 00:18:29,080 Come on, you're nearly there. You're nearly there! 418 00:18:29,080 --> 00:18:31,600 Oh, this is your recipe. Look at that! 419 00:18:31,600 --> 00:18:33,480 Very happy, Emelia! 420 00:18:33,480 --> 00:18:35,040 Looking good. Looking really good. 421 00:18:35,040 --> 00:18:37,760 I'm really happy with the crackling. Nice and crispy. 422 00:18:39,160 --> 00:18:42,240 Actually, do you reckon I've done that enough? 423 00:18:42,240 --> 00:18:43,720 Should I cook it more? 424 00:18:43,720 --> 00:18:45,200 It's a curd? Yeah. 425 00:18:45,200 --> 00:18:47,400 Is it thick? No, it's not. 426 00:18:47,400 --> 00:18:49,000 I'm thinking I need to cook it more. 427 00:18:49,000 --> 00:18:53,000 Today I'm making a mango curd filled choux with a meringue top. 428 00:18:53,000 --> 00:18:55,480 My brain is just not there. 429 00:18:55,480 --> 00:18:56,960 RALPH: It'll be too hot, won't it? 430 00:18:56,960 --> 00:18:58,760 WOMAN: Can you put it straight in the freezer? 431 00:18:58,760 --> 00:19:00,080 Yeah. Thanks. 432 00:19:00,080 --> 00:19:02,000 I just can't believe it's all going wrong. 433 00:19:02,000 --> 00:19:04,280 I was totally thrown by the choux 434 00:19:04,280 --> 00:19:06,320 and then it's just a snowball effect. 435 00:19:06,320 --> 00:19:08,280 Hopefully, that'll be enough time 436 00:19:08,280 --> 00:19:10,760 to get it set and cool enough, 437 00:19:10,760 --> 00:19:13,040 ready for me to put in a piping bag, yeah. 438 00:19:13,040 --> 00:19:14,720 How long we got? 439 00:19:14,720 --> 00:19:16,280 Five minutes. 440 00:19:17,560 --> 00:19:18,760 How are we going? 441 00:19:18,760 --> 00:19:20,360 I like it when I can't feel anything... 442 00:19:20,360 --> 00:19:21,360 (LAUGHS) Yeah! 443 00:19:21,360 --> 00:19:22,520 ..in the choux 'cause then... 444 00:19:22,520 --> 00:19:24,000 I thought you meant in your arms. 445 00:19:24,000 --> 00:19:26,680 I was like, "Perfectly natural response to being on MasterChef." 446 00:19:26,680 --> 00:19:28,160 In the choux. Yeah, right. (LAUGHS) 447 00:19:28,160 --> 00:19:32,240 The choux turn out to be even greater than my recipe, 448 00:19:32,240 --> 00:19:34,400 so I'm definitely gonna keep this one in my books. 449 00:19:34,400 --> 00:19:36,200 CATH: Oh, look at mine, hey? 450 00:19:36,200 --> 00:19:38,600 There is only just enough lemon curd, actually. 451 00:19:38,600 --> 00:19:40,560 WOMAN: Oh, they look good! 452 00:19:40,560 --> 00:19:42,760 MAN: Let's go, guys. You guys are doing great. 453 00:19:42,760 --> 00:19:44,960 (SIGHS) Come on, Larissa. 454 00:19:44,960 --> 00:19:49,120 I am not 100% sure I've nailed the balance of the sauce. 455 00:19:49,120 --> 00:19:50,760 Acidity... 456 00:19:51,840 --> 00:19:54,720 But I'm hoping that the sauce on the chicken, 457 00:19:54,720 --> 00:19:56,200 with the flavour of the chicken 458 00:19:56,200 --> 00:19:58,200 might sort of balance the sauce a little bit more. 459 00:19:58,200 --> 00:19:59,760 Hopefully my choux saves me. 460 00:20:00,760 --> 00:20:02,840 One minute to go, guys. 461 00:20:02,840 --> 00:20:04,920 Whoo! Come on, guys! 462 00:20:04,920 --> 00:20:07,440 Let's go, guys! Let's go, guys. Come on, man. 463 00:20:07,440 --> 00:20:10,520 Fingers crossed, Cath. You've done a really good job. 464 00:20:15,040 --> 00:20:17,240 RHIANNON: I'm most worried about the curd. 465 00:20:17,240 --> 00:20:20,520 You know, that it has set, that it's not too runny, 466 00:20:20,520 --> 00:20:23,040 that it doesn't make the choux buns soggy. 467 00:20:24,800 --> 00:20:27,360 But there's always that little bit of hope 468 00:20:27,360 --> 00:20:29,520 that my flavours will be OK. 469 00:20:29,520 --> 00:20:31,320 I'm going for the ugly duckling. 470 00:20:31,320 --> 00:20:33,840 10, 9, 8, 471 00:20:33,840 --> 00:20:36,520 7, 6, 5, 472 00:20:36,520 --> 00:20:40,280 4, 3, 2, 1. 473 00:20:40,280 --> 00:20:41,720 That's it! 474 00:20:41,720 --> 00:20:43,080 Whoo! Yeah! 475 00:20:43,080 --> 00:20:44,920 That was awesome! 476 00:20:44,920 --> 00:20:46,920 Good onya! First time! 477 00:20:46,920 --> 00:20:49,080 Well done! 478 00:20:49,080 --> 00:20:50,560 I did it! 479 00:20:50,560 --> 00:20:52,520 WOMAN: Well done, Alice! 480 00:20:52,520 --> 00:20:54,840 They look amazing! 481 00:20:58,360 --> 00:21:01,600 We have choux queen Emelia Jackson in the house, 482 00:21:01,600 --> 00:21:04,920 which means it's all about choux pastry perfection. 483 00:21:04,920 --> 00:21:08,560 And the first dish we'd like to taste belongs to...Declan. 484 00:21:08,560 --> 00:21:10,840 (CONTESTANTS CHEER AND APPLAUD) 485 00:21:12,600 --> 00:21:14,440 This is nervous Declan. 486 00:21:24,720 --> 00:21:28,800 Declan, what did you do with Emelia's choux recipe today? 487 00:21:28,800 --> 00:21:32,800 Um, I've done a profiterole filled with 488 00:21:32,800 --> 00:21:35,520 a vanilla almond cream 489 00:21:35,520 --> 00:21:38,200 and butterscotch sauce with toasted almonds. 490 00:21:39,200 --> 00:21:40,840 EMELIA: Let's taste it. 491 00:21:42,280 --> 00:21:44,720 Your Highness. (LAUGHS) Thank you. 492 00:21:47,400 --> 00:21:48,880 JOCK: There you go. 493 00:22:02,200 --> 00:22:04,600 What happened to the banana, banoffee vibes? 494 00:22:06,480 --> 00:22:08,240 Um, I... 495 00:22:12,080 --> 00:22:14,960 What happened to that? Um... 496 00:22:27,680 --> 00:22:30,280 What happened to the banana, banoffee vibes? 497 00:22:30,280 --> 00:22:32,320 What happened to that? 498 00:22:32,320 --> 00:22:34,160 Um, I... 499 00:22:35,600 --> 00:22:37,560 I was stressed, I was nervous. 500 00:22:37,560 --> 00:22:42,040 I just wanted to stick to what I knew I could do in the time frame. 501 00:22:45,960 --> 00:22:48,360 Considering it's your first time, 502 00:22:48,360 --> 00:22:49,960 you've done a brilliant job. 503 00:22:51,800 --> 00:22:54,080 The choux's light, it's airy, 504 00:22:54,080 --> 00:22:55,760 it's perfectly cooked. 505 00:22:55,760 --> 00:22:57,440 The cream is...is lovely. 506 00:22:57,440 --> 00:23:00,440 Toasted almonds on the end just help actually bring that together. 507 00:23:00,440 --> 00:23:03,280 Just that little bit of tszuj, and it's so simple as well, 508 00:23:03,280 --> 00:23:04,760 made all the difference. 509 00:23:04,760 --> 00:23:05,840 Thank you. 510 00:23:05,840 --> 00:23:08,160 100% agree, Jock. Really great job. 511 00:23:08,160 --> 00:23:10,440 The choux is light, and it is a choux challenge. 512 00:23:10,440 --> 00:23:12,040 So you've nailed the choux. 513 00:23:12,040 --> 00:23:14,240 And the crunch of the almonds really brought it all together, 514 00:23:14,240 --> 00:23:15,840 so I think you did an amazing job. 515 00:23:15,840 --> 00:23:16,840 Thank you. 516 00:23:16,840 --> 00:23:19,080 I think you edited the right things 517 00:23:19,080 --> 00:23:20,800 getting rid of the banana element of it 518 00:23:20,800 --> 00:23:23,000 and just sticking to simplicity. 519 00:23:23,000 --> 00:23:25,480 The textures were great, the flavours were awesome. 520 00:23:25,480 --> 00:23:26,960 You did the right thing. 521 00:23:26,960 --> 00:23:29,000 Well done, Declan. 522 00:23:30,760 --> 00:23:31,760 I'm blushing. 523 00:23:31,760 --> 00:23:34,800 I'm absolutely over the moon that 524 00:23:34,800 --> 00:23:37,000 first time cooking choux pastry 525 00:23:37,000 --> 00:23:39,680 and I'm getting these kind of compliments. 526 00:23:39,680 --> 00:23:41,600 Thanks, Cath. Happy with that, buddy? 527 00:23:41,600 --> 00:23:43,280 Yeah. Thank you. Well done on the banana. 528 00:23:43,280 --> 00:23:45,040 Thank you. 529 00:23:45,040 --> 00:23:48,960 Next up, it's our only savoury choux today. Larissa. 530 00:23:48,960 --> 00:23:51,000 (ONLOOKERS CHEER) 531 00:23:52,960 --> 00:23:56,280 Hello! What have you made us? 532 00:23:56,280 --> 00:23:59,920 I made fried chicken chipotle honey choux buns. 533 00:24:01,360 --> 00:24:03,080 Shall we? Please. Yeah! 534 00:24:19,200 --> 00:24:20,680 Great work on the choux. 535 00:24:20,680 --> 00:24:22,960 It's light, fluffy, it's got a nice crust on the outside. 536 00:24:22,960 --> 00:24:24,640 They were all really uniform as well. 537 00:24:24,640 --> 00:24:27,240 So, massive props there. 538 00:24:27,240 --> 00:24:29,440 It's the sauce that I feel like you're in trouble with. 539 00:24:30,960 --> 00:24:34,240 I just feel like it should have been on the savoury end of fried chicken 540 00:24:34,240 --> 00:24:37,360 because the honey is, like, really, really prominent in that. 541 00:24:37,360 --> 00:24:39,040 OK. 542 00:24:39,040 --> 00:24:40,080 Great idea. 543 00:24:40,080 --> 00:24:42,680 I think maybe even if you didn't coat the chicken in the sauce, 544 00:24:42,680 --> 00:24:44,320 and it was underneath the chicken, 545 00:24:44,320 --> 00:24:48,840 we might have had a bit less of that cloying sort of soft batter. 546 00:24:48,840 --> 00:24:50,440 Because when you eat it as a bite, 547 00:24:50,440 --> 00:24:54,120 the choux kind of disintegrates into the same texture as the soggy batter. 548 00:24:54,120 --> 00:24:55,120 Yeah. 549 00:24:55,120 --> 00:24:57,120 I think you just needed to make a few tweaks. 550 00:24:57,120 --> 00:24:58,600 And MasterChef's all about learning, 551 00:24:58,600 --> 00:25:00,480 so it's a great opportunity for you to learn. 552 00:25:00,480 --> 00:25:02,360 Thank you, guys. 553 00:25:02,360 --> 00:25:04,040 WOMAN: All good, Larissa! 554 00:25:06,880 --> 00:25:08,360 Thank you. Good job. 555 00:25:09,360 --> 00:25:11,200 You tried hard, though. Thank you. 556 00:25:13,600 --> 00:25:16,000 The next dish we'd like to taste belongs to Theo! 557 00:25:16,000 --> 00:25:18,840 MAN: Yeah, Theo! What do you call this? 558 00:25:18,840 --> 00:25:20,800 THEO: Lemon meringue eclair. 559 00:25:23,600 --> 00:25:26,320 I love that it's packed to the rafters in the inside. 560 00:25:26,320 --> 00:25:28,640 The curd in the middle, I love everything about it. 561 00:25:28,640 --> 00:25:31,440 The texture, the zinginess. Well done, Theo. 562 00:25:33,200 --> 00:25:34,640 Next up, Antonio. 563 00:25:34,640 --> 00:25:38,360 I made you guys a hazelnut Paris-Brest. 564 00:25:39,600 --> 00:25:41,080 Loved the flavours. 565 00:25:41,080 --> 00:25:45,280 Really strong in hazelnut praline, which is a beautiful flavour. 566 00:25:45,280 --> 00:25:47,840 Gorgeous cream. Really nice. 567 00:25:47,840 --> 00:25:49,320 ANDY: Jessica. 568 00:25:49,320 --> 00:25:52,200 I made PB&J choux. 569 00:25:54,640 --> 00:25:56,440 Perfectly cooked choux. 570 00:25:56,440 --> 00:25:57,960 Well-made jam. 571 00:25:57,960 --> 00:25:59,600 Delicious cream. 572 00:25:59,600 --> 00:26:02,520 It's perfect. Well done. Thank you! 573 00:26:02,520 --> 00:26:03,760 Thank you. 574 00:26:03,760 --> 00:26:06,120 Whoo! 575 00:26:06,120 --> 00:26:09,080 The next dish we'd like to taste belongs to... 576 00:26:09,080 --> 00:26:10,120 ..Cath. 577 00:26:10,120 --> 00:26:12,400 (ONLOOKERS CHEER) 578 00:26:15,640 --> 00:26:17,120 What's the dish, please? 579 00:26:17,120 --> 00:26:21,280 I've made lemon mascarpone choux buns. 580 00:26:21,280 --> 00:26:23,000 What do you think? I'm very happy. 581 00:26:23,000 --> 00:26:24,920 Very, very happy? Yeah, I am. Very happy. 582 00:26:24,920 --> 00:26:27,400 I have practised a couple of times at home 583 00:26:27,400 --> 00:26:29,840 and I have had a fair few fails. 584 00:26:29,840 --> 00:26:31,480 So this was a different recipe. 585 00:26:31,480 --> 00:26:34,240 And I was just thinking, "OK, well, I'm just gonna go with 586 00:26:34,240 --> 00:26:36,160 "exactly what Emelia said." 587 00:26:36,160 --> 00:26:38,120 I think they're the best choux bun I've made. 588 00:26:49,520 --> 00:26:52,360 Perfection. Like, seriously. 589 00:26:52,360 --> 00:26:57,640 From the texture of the light, fluffy, crispy choux bun 590 00:26:57,640 --> 00:27:03,960 to the balance of that zingy, fresh, rich mascarpone curd... 591 00:27:03,960 --> 00:27:06,760 It doesn't get any better. I don't know what else you could have done. 592 00:27:06,760 --> 00:27:09,240 You rolled the crackling to the perfect thickness. 593 00:27:09,240 --> 00:27:12,240 You can see it has created this beautiful thick covering 594 00:27:12,240 --> 00:27:14,600 that has just given this beautiful texture in your mouth. 595 00:27:15,600 --> 00:27:19,400 Keeping things simple like this and doing every element perfectly 596 00:27:19,400 --> 00:27:21,320 is gonna see you go a long way. 597 00:27:21,320 --> 00:27:23,560 Oh, that's amazing. Thank you so much. Thank you. 598 00:27:23,560 --> 00:27:25,680 The only thing that hasn't been said 599 00:27:25,680 --> 00:27:28,000 is first of all, you get one of these. 600 00:27:30,080 --> 00:27:32,480 And secondly, get up to the gantry. 601 00:27:32,480 --> 00:27:35,640 Oh! Yay! 602 00:27:35,640 --> 00:27:39,400 I am absolutely gobsmacked. 603 00:27:39,400 --> 00:27:41,360 Oh, yeah! 604 00:27:42,440 --> 00:27:44,840 To come into an elimination and do that... 605 00:27:45,880 --> 00:27:47,800 Oh! 606 00:27:47,800 --> 00:27:49,840 It's just amazing. 607 00:27:49,840 --> 00:27:51,720 I'm just so proud. 608 00:27:51,720 --> 00:27:54,120 Well done, Cath. Amazing. 609 00:27:54,120 --> 00:27:56,880 Next up, choux buns from Alice. 610 00:27:56,880 --> 00:27:59,120 (ONLOOKERS CHEER) 611 00:28:08,880 --> 00:28:10,360 OK, Alice. What are they? 612 00:28:10,360 --> 00:28:15,720 I made a milky oolong tea creme diplomat choux with caramel syrup. 613 00:28:19,400 --> 00:28:22,200 Loved the concept. Really, really great choux. 614 00:28:22,200 --> 00:28:24,480 Everything that you want in terms of texture. 615 00:28:24,480 --> 00:28:27,680 But you have very dominant forces going on here. 616 00:28:27,680 --> 00:28:29,760 When you have the bitterness of the matcha 617 00:28:29,760 --> 00:28:31,560 and then you have the headiness of the oolong, 618 00:28:31,560 --> 00:28:33,040 strip it back. 619 00:28:33,040 --> 00:28:35,200 Yeah. Strip it back. 620 00:28:35,200 --> 00:28:38,040 Matcha and oolong are just fighting each other. 621 00:28:38,040 --> 00:28:40,320 It could have been so good. 622 00:28:40,320 --> 00:28:41,800 OK, thanks so much. 623 00:28:41,800 --> 00:28:45,040 Thanks, Alice. WOMAN: Good job, Alice. 624 00:28:46,440 --> 00:28:48,360 Next up, Rhiannon. 625 00:28:48,360 --> 00:28:50,960 (ONLOOKERS CHEER) 626 00:28:52,320 --> 00:28:54,760 I am so bloody embarrassed 627 00:28:54,760 --> 00:28:57,760 to put this in front of Emelia Jackson, the choux queen. 628 00:29:00,400 --> 00:29:05,760 Please let this little ugly choux be good enough. 629 00:29:05,760 --> 00:29:10,800 I have made mango curd and lime meringue choux buns. 630 00:29:15,080 --> 00:29:18,360 Rhiannon, what's going on with the curd? 631 00:29:18,360 --> 00:29:20,560 I just did the normal recipe that I do, 632 00:29:20,560 --> 00:29:22,960 but I don't know why it's not thick. 633 00:29:24,600 --> 00:29:26,840 It's a little bit curdled. Yeah. 634 00:29:26,840 --> 00:29:28,520 So, parts of it have cooked 635 00:29:28,520 --> 00:29:30,560 and obviously those parts are clumped together, 636 00:29:30,560 --> 00:29:32,360 which has meant it's not spread throughout 637 00:29:32,360 --> 00:29:34,280 and then been able to thicken it. 638 00:29:34,280 --> 00:29:36,200 I love the flavours, though. 639 00:29:36,200 --> 00:29:38,080 You were going for something epic there. 640 00:29:38,080 --> 00:29:39,120 Yeah. 641 00:29:39,120 --> 00:29:41,320 I actually think your choux is a bit underbaked. 642 00:29:41,320 --> 00:29:43,200 It's a bit blond in parts. 643 00:29:43,200 --> 00:29:47,120 So, I think good concept, not so good execution. 644 00:29:47,120 --> 00:29:48,840 Yeah, thank you. 645 00:29:51,760 --> 00:29:55,760 I'm crapping myself because I'm not ready to go cook in round 2. 646 00:29:55,760 --> 00:29:58,400 Oh, dear! Thanks. 647 00:29:58,400 --> 00:29:59,640 Yeah. 648 00:30:03,480 --> 00:30:05,400 There were some delicious 649 00:30:05,400 --> 00:30:07,760 and well-executed dishes out there today. 650 00:30:09,240 --> 00:30:13,400 But not all your choux were the right fit 651 00:30:13,400 --> 00:30:15,840 If I call your name, 652 00:30:15,840 --> 00:30:18,440 unfortunately you are in round 2. 653 00:30:20,720 --> 00:30:22,160 Rhiannon. 654 00:30:26,760 --> 00:30:28,360 Larissa. 655 00:30:29,400 --> 00:30:30,960 And... 656 00:30:33,240 --> 00:30:35,120 ..Alice. 657 00:30:36,240 --> 00:30:37,560 Round 2. 658 00:30:39,880 --> 00:30:42,800 The rest of you, head on up to the gantry. You're safe. 659 00:30:42,800 --> 00:30:44,600 Good luck. (CONTESTANTS MURMUR) 660 00:30:46,600 --> 00:30:49,200 I'm so bloody worried about who I'm against. 661 00:30:49,200 --> 00:30:51,680 Alice and Larissa are both amazing. 662 00:30:51,680 --> 00:30:53,960 Here we are. I know. 663 00:30:53,960 --> 00:30:56,560 At the end of the cook one of us is going home. 664 00:30:56,560 --> 00:30:59,480 I don't want to go. I'm gonna fight to stay here. 665 00:31:11,240 --> 00:31:15,960 round 2 and one last chance. 666 00:31:17,840 --> 00:31:20,920 You know, practice makes perfect, which is why this round 667 00:31:20,920 --> 00:31:24,920 you'll have a chance to make Emelia's choux one more time. 668 00:31:24,920 --> 00:31:27,960 But if you made savoury in round 1, 669 00:31:27,960 --> 00:31:30,760 you're making a sweet dish in this round and vice versa. 670 00:31:32,800 --> 00:31:37,400 We're giving you another 75 minutes on the clock. 671 00:31:37,400 --> 00:31:40,560 And this time make sure it's delicious 672 00:31:40,560 --> 00:31:43,320 because whoever cooks the least impressive dish here, 673 00:31:43,320 --> 00:31:45,640 unfortunately, they'll be going home. 674 00:31:45,640 --> 00:31:47,720 (TENSE MUSIC) 675 00:31:47,720 --> 00:31:50,240 Emelia, wanna kick them off? 676 00:31:50,240 --> 00:31:53,400 Alright, ladies, your time starts now. 677 00:31:53,400 --> 00:31:57,040 (ONLOOKERS CHEER) Go, ladies! Come on! 678 00:31:58,800 --> 00:32:00,840 Whoo! Heavy door. 679 00:32:02,640 --> 00:32:04,600 Just gonna get lemons. 680 00:32:04,600 --> 00:32:07,040 LARISSA: Round 1, I tried to go a little bit creative 681 00:32:07,040 --> 00:32:10,240 and I got a little bit too creative and wasn't able to come back from it. 682 00:32:10,240 --> 00:32:13,240 (CONTESTANTS CLAP) WOMAN: Come on, Larissa! Whoo! 683 00:32:13,240 --> 00:32:15,600 PHIL: Lemon curd. Yeah, she's gonna do that. 684 00:32:16,600 --> 00:32:21,240 So, this time I'm going to go really, really classic clean flavours. 685 00:32:21,240 --> 00:32:23,880 I'm just gonna go with some lemon meringue choux buns. 686 00:32:23,880 --> 00:32:26,920 It's actually the only time I ever made lemon curd 687 00:32:26,920 --> 00:32:29,200 was when I made lemon meringue choux buns for my babies. 688 00:32:29,200 --> 00:32:31,160 So I'm going to do that today. 689 00:32:32,760 --> 00:32:33,880 I'm OK. 690 00:32:33,880 --> 00:32:35,680 I'd rather not be here, but... 691 00:32:35,680 --> 00:32:37,320 (CHUCKLES) ..it is what it is. 692 00:32:37,320 --> 00:32:39,760 I'm just gonna do my best, try and keep calm. 693 00:32:39,760 --> 00:32:43,320 I do have the Second Chance Apron that I won in the first cook. 694 00:32:43,320 --> 00:32:45,680 Whew! But I don't want to use it now. 695 00:32:45,680 --> 00:32:48,800 I'd rather use it later in the competition, when things get tougher. 696 00:32:50,400 --> 00:32:52,200 Yes, ma'am! 697 00:32:54,040 --> 00:32:57,360 And I want to show my kids that you can go out there 698 00:32:57,360 --> 00:32:59,920 and challenge yourself and do hard things. 699 00:32:59,920 --> 00:33:02,080 You know, give it a really good crack. 700 00:33:03,360 --> 00:33:07,080 This could be interesting. Simple dishes done well are winning. 701 00:33:07,080 --> 00:33:09,840 Come on, Alice. That's it, Alice. 702 00:33:09,840 --> 00:33:13,480 I'm gonna go all simple and do a breakfast bacon-and-egg choux. 703 00:33:13,480 --> 00:33:17,160 So just soft scrambled eggs, bacon, caramelised onions. 704 00:33:17,160 --> 00:33:18,800 WOMAN: Bacon and egg. 705 00:33:18,800 --> 00:33:21,200 There you go! Can't go wrong with bacon and egg. 706 00:33:23,160 --> 00:33:26,280 My advice to myself is to "keep it simple, stupid". 707 00:33:26,280 --> 00:33:30,360 So I'm going to adhere to the KISS principle from now on. 708 00:33:30,360 --> 00:33:31,920 I have a habit of overcomplicating things 709 00:33:31,920 --> 00:33:33,400 and it's not served me well. 710 00:33:33,400 --> 00:33:35,400 So I need to keep things as simple as possible. 711 00:33:35,400 --> 00:33:38,360 Everyone wants to stay in the competition. 712 00:33:38,360 --> 00:33:40,080 No-one's ready to go home. 713 00:33:40,080 --> 00:33:41,640 I'm just really stressed out 714 00:33:41,640 --> 00:33:44,240 about what's gonna happen at the end of this cook. 715 00:33:44,240 --> 00:33:46,960 ANTONIO: Go, Alice. RALPH: Alice. 716 00:33:46,960 --> 00:33:50,560 Let's go! (ONLOOKERS APPLAUD AND CHEER) 717 00:33:50,560 --> 00:33:52,200 Let's go, guys! 718 00:33:52,200 --> 00:33:54,240 Oh, helps to turn it on, eh? 719 00:33:54,240 --> 00:33:55,920 (LAUGHS) 720 00:33:55,920 --> 00:33:58,600 Yeah, that looks good, Rhi. 721 00:33:58,600 --> 00:34:01,240 The choux took me so long in round 1. 722 00:34:01,240 --> 00:34:02,480 That is my focus. 723 00:34:02,480 --> 00:34:06,040 "Get that in and then you can think about everything else after that." 724 00:34:06,040 --> 00:34:07,640 That's good, Rhi. Looks good. 725 00:34:07,640 --> 00:34:09,720 Yeah, it's better than this morning. 726 00:34:13,880 --> 00:34:16,200 Well done, Rhi! Yay, good job! 727 00:34:16,200 --> 00:34:19,800 RHIANNON: We need to decide what my filling should be. 728 00:34:21,680 --> 00:34:23,160 Um... 729 00:34:23,160 --> 00:34:25,040 Chipotle. Chipotle. 730 00:34:26,240 --> 00:34:28,200 Mexican. 731 00:34:28,200 --> 00:34:29,960 Oh! Just had a thought. 732 00:34:29,960 --> 00:34:33,440 I'm gonna do a Mexican prawn. 733 00:34:33,440 --> 00:34:37,360 Prawns and Mexican, like, that's me. You know, spicy chilli. 734 00:34:37,360 --> 00:34:39,520 I know I can get this done. 735 00:34:39,520 --> 00:34:41,280 Go, Rhiannon! (ONLOOKERS CHEER) 736 00:34:41,280 --> 00:34:44,680 You got the prawns! There you go, Queenslander! 737 00:34:44,680 --> 00:34:48,440 This dish is me on a plate, and I can't do any more than that. 738 00:34:50,240 --> 00:34:52,560 Go! Go! 739 00:34:52,560 --> 00:34:54,480 ANDY: Larissa. Hello. 740 00:34:54,480 --> 00:34:56,120 Ooh, this is looking a little different. 741 00:34:56,120 --> 00:34:58,240 You noticed! Step one, clean bench. 742 00:34:58,240 --> 00:35:01,360 Step two. You doing lemon meringue? I am. 743 00:35:01,360 --> 00:35:05,080 Yes, honestly, I feel like I'm not the strongest of sweet cooks, 744 00:35:05,080 --> 00:35:06,760 but I made this for my boys 745 00:35:06,760 --> 00:35:09,720 and if this is the dish that saves me, then... 746 00:35:09,720 --> 00:35:13,120 You're all good. You just need to take a deep breath and execute this. 747 00:35:13,120 --> 00:35:15,200 (GASPS) (JOCK CHUCKLES) 748 00:35:17,120 --> 00:35:18,520 Oh, my God, Mel. 749 00:35:18,520 --> 00:35:21,640 What a different cook to this morning. I'm stoked. 750 00:35:22,880 --> 00:35:26,280 Look at me 'desserting'. You're on fire! 751 00:35:26,280 --> 00:35:28,560 I'm so happy with that. 752 00:35:29,560 --> 00:35:31,880 15 minutes to go! 753 00:35:31,880 --> 00:35:33,680 You can do it, Rhi! You've got this! 754 00:35:33,680 --> 00:35:36,200 Yum! (CONTESTANTS CHEER AND APPLAUD) 755 00:35:36,200 --> 00:35:38,480 Ahh! Love a bacon smell. 756 00:35:38,480 --> 00:35:41,120 So, I'm making a bacon-and-egg choux 757 00:35:41,120 --> 00:35:43,320 because I wanted to stick to something simple, 758 00:35:43,320 --> 00:35:45,080 but the thing with doing simple things 759 00:35:45,080 --> 00:35:46,840 is you have to make them goddamn perfect. 760 00:35:46,840 --> 00:35:49,200 So the best caramelised onions you'll ever have, 761 00:35:49,200 --> 00:35:50,960 the best crispy bacon you'll ever have, 762 00:35:50,960 --> 00:35:53,000 the best scrambled eggs you'll ever have. (CHUCKLES) 763 00:35:54,680 --> 00:35:56,680 Honestly, there's something about 764 00:35:56,680 --> 00:35:58,080 being in the pressure of this kitchen. 765 00:35:58,080 --> 00:36:01,880 My self-critical voice is really kicking in 766 00:36:01,880 --> 00:36:03,480 and I'm looking at these eggs, 767 00:36:03,480 --> 00:36:06,280 thinking they are by no means the best eggs I've ever made. 768 00:36:06,280 --> 00:36:07,920 I don't know if I'm gonna do it. 769 00:36:07,920 --> 00:36:10,760 I just...I don't love the texture of that. 770 00:36:10,760 --> 00:36:12,880 I'm starting to doubt myself. 771 00:36:13,880 --> 00:36:16,720 It's not the right texture. Yeah. 772 00:36:16,720 --> 00:36:19,560 I think it's going to be Alice. Yeah, me too. 773 00:36:21,040 --> 00:36:24,000 If this doesn't work, that could very much see me going home. 774 00:36:24,000 --> 00:36:25,800 So, I'm going to fry an egg. 775 00:36:28,280 --> 00:36:31,400 I know that I'm approaching that point of mania 776 00:36:31,400 --> 00:36:35,680 where I might be overthinking and going down a rabbit hole again. 777 00:36:42,640 --> 00:36:45,960 NARRATOR: In the mood to cook? 778 00:36:45,960 --> 00:36:50,200 delicious MasterChef-approved recipes on 10 play. 779 00:36:52,600 --> 00:36:54,480 Let's go, guys! Come on! (ONLOOKERS APPLAUD) 780 00:36:54,480 --> 00:36:57,480 Let's go, guys! It's looking good! 781 00:36:58,840 --> 00:37:01,000 ALICE: My mind is pretty scrambled. 782 00:37:01,000 --> 00:37:03,440 I'm my worst critic, 783 00:37:03,440 --> 00:37:06,360 so I'm getting all kinds of egg ideas, 784 00:37:06,360 --> 00:37:08,440 overthinking, overcomplicating. 785 00:37:09,440 --> 00:37:13,200 What's up with the fried egg, Alice? I don't know if I'm gonna do it. 786 00:37:13,200 --> 00:37:15,000 All I'm going to say at this point 787 00:37:15,000 --> 00:37:17,840 is don't get fixed on an idea you can't make happen. 788 00:37:17,840 --> 00:37:19,440 You have eight minutes. Yeah. 789 00:37:19,440 --> 00:37:22,880 What does your gut tell you about just the presentation? 790 00:37:22,880 --> 00:37:24,640 It's not great. 791 00:37:27,440 --> 00:37:29,200 I cannot serve fried eggs. They're too big. 792 00:37:30,920 --> 00:37:33,400 Maybe I stick with the scrambled eggs 793 00:37:33,400 --> 00:37:36,520 and hopefully the flavours are actually really good. 794 00:37:36,520 --> 00:37:38,200 Go, Alice! Come on, everybody! 795 00:37:38,200 --> 00:37:40,680 Go, guys! Go, guys! 796 00:37:40,680 --> 00:37:42,920 Whoo! Perfect. 797 00:37:42,920 --> 00:37:45,760 My choux buns, I think that these are better 798 00:37:45,760 --> 00:37:47,200 than round 1 choux buns. 799 00:37:47,200 --> 00:37:49,920 MAN: Nice, Larissa! Thanks, guys. 800 00:37:49,920 --> 00:37:53,040 They're not Emelia Jackson cute, but they're Larissa cute. 801 00:37:53,040 --> 00:37:56,600 So nerve-racking. I have to make a decision. 802 00:37:56,600 --> 00:37:58,400 What's the decision? 803 00:37:58,400 --> 00:37:59,880 I want to decide whether 804 00:37:59,880 --> 00:38:01,880 I'm putting the curd in straight with cream on top 805 00:38:01,880 --> 00:38:04,000 or whether I mix curd in with the cream. 806 00:38:04,000 --> 00:38:05,840 Why don't you do a test with the curd? 807 00:38:05,840 --> 00:38:08,520 Taste if it comes through. It's pretty punchy. 808 00:38:08,520 --> 00:38:12,000 Lemon curd on its own is very sour and tart. 809 00:38:12,000 --> 00:38:14,240 So I'm just trying to work out 810 00:38:14,240 --> 00:38:16,160 whether to mix the curd with the cream 811 00:38:16,160 --> 00:38:18,200 or layer the curd in the cream. 812 00:38:19,680 --> 00:38:21,600 Mmm! 813 00:38:21,600 --> 00:38:23,680 I've decided to go with the layering 814 00:38:23,680 --> 00:38:25,800 rather than mixing the curd with the cream. 815 00:38:26,800 --> 00:38:29,080 My curd is quite sharp, but I like it like that. 816 00:38:29,080 --> 00:38:30,920 I'm trying to balance it with the cream 817 00:38:30,920 --> 00:38:32,280 and hopefully get the balance right. 818 00:38:32,280 --> 00:38:34,280 Three minutes, ladies! 819 00:38:34,280 --> 00:38:36,120 (ONLOOKERS APPLAUD AND CHEER) 820 00:38:36,120 --> 00:38:38,240 RHIANNON: The prawns are out of the pan. 821 00:38:38,240 --> 00:38:41,240 Oh, yes! (ONLOOKERS CHEER) 822 00:38:41,240 --> 00:38:42,720 They're perfectly cooked. 823 00:38:42,720 --> 00:38:44,240 I'm cooking in my zone. 824 00:38:44,240 --> 00:38:46,640 I'm cooking what I love. I'm happy. 825 00:38:46,640 --> 00:38:49,160 I'm just thinking about how I want to present it. 826 00:38:49,160 --> 00:38:51,080 You gotta move, ladies. We're nearly there. 827 00:38:51,080 --> 00:38:52,240 Guys, gotta go! Gotta go! 828 00:38:52,240 --> 00:38:53,840 ALICE: I put all the elements, 829 00:38:53,840 --> 00:38:56,480 the caramelised onion, the bacon, the egg 830 00:38:56,480 --> 00:38:58,360 into the choux. 831 00:38:58,360 --> 00:39:00,160 And then on top, I put some cheese 832 00:39:00,160 --> 00:39:03,680 and put them back in the oven for the cheese to melt on the top. 833 00:39:04,960 --> 00:39:07,840 One minute to go! Let's go! 834 00:39:07,840 --> 00:39:10,160 (CONTESTANTS CHEER) 835 00:39:11,560 --> 00:39:13,520 LARISSA: I'm layering the curd, 836 00:39:13,520 --> 00:39:16,960 except it becomes apparent to me that the choux buns are small 837 00:39:16,960 --> 00:39:19,800 and I don't know how much curd and cream to put in there. 838 00:39:19,800 --> 00:39:24,520 But I wing it. I just start layering cream on top and hope for the best. 839 00:39:24,520 --> 00:39:27,720 You're just about out of time. 10... 840 00:39:27,720 --> 00:39:30,720 ONLOOKERS: 9, 8, 7, 841 00:39:30,720 --> 00:39:32,600 6, 5, 842 00:39:32,600 --> 00:39:34,320 4, 3, 843 00:39:34,320 --> 00:39:35,760 2, 1. 844 00:39:35,760 --> 00:39:39,040 That's it! (ALL CHEER) 845 00:39:39,040 --> 00:39:41,040 (ONLOOKERS CHEER) 846 00:39:41,040 --> 00:39:43,920 Good job. Good job. 847 00:39:45,720 --> 00:39:47,840 Good job! Well done, guys. 848 00:39:47,840 --> 00:39:49,360 Well done. 849 00:39:51,480 --> 00:39:53,520 So, round 2. 850 00:39:53,520 --> 00:39:56,840 Three cooks that have shown great food in the competition already. 851 00:39:56,840 --> 00:39:59,600 I think their aim was to really simplify everything. 852 00:39:59,600 --> 00:40:00,600 Yeah, I agree. 853 00:40:00,600 --> 00:40:02,680 You can be a little bit shook 854 00:40:02,680 --> 00:40:04,800 by finding yourself in that second round. 855 00:40:04,800 --> 00:40:08,000 But I think it's the cooks that execute it simply and well 856 00:40:08,000 --> 00:40:10,280 that's going to keep them from leaving today. 857 00:40:10,280 --> 00:40:11,960 Shall we get the first one in? Mm-hm. 858 00:40:11,960 --> 00:40:14,960 Good luck. Thank you. 859 00:40:14,960 --> 00:40:18,400 I would be absolutely devastated if I left today. 860 00:40:18,400 --> 00:40:19,960 I would be crushed. 861 00:40:19,960 --> 00:40:22,680 Rhiannon. Hello. 862 00:40:25,000 --> 00:40:27,760 Hopefully the flavours are there and they enjoy it. 863 00:40:27,760 --> 00:40:28,960 What is the dish? 864 00:40:28,960 --> 00:40:34,560 It is a Mexican spice prawn and avocado cream choux. 865 00:40:34,560 --> 00:40:37,400 This is me. I love flavours. 866 00:40:37,400 --> 00:40:40,520 I love bold chilli. I'm stoked, yeah. 867 00:40:40,520 --> 00:40:42,920 I hope this dish reflects how you feel right now, 868 00:40:42,920 --> 00:40:44,680 because you're super happy and upbeat. 869 00:40:44,680 --> 00:40:46,360 I'm loving it. 870 00:40:46,360 --> 00:40:48,840 We're going to taste it now. Excellent. Thank you, guys. 871 00:40:48,840 --> 00:40:50,640 Enjoy. Thanks, Rhiannon. 872 00:40:51,640 --> 00:40:54,640 What do we think of the look of it? Nice-looking eclairs. 873 00:40:54,640 --> 00:40:56,640 I like it because it looks like a bun. 874 00:40:56,640 --> 00:40:58,960 ANDY: It does. OK, friends of Mexico. 875 00:40:58,960 --> 00:41:00,440 Mmm. Thank you. 876 00:41:10,760 --> 00:41:13,360 That's what happens when you stay true to yourself. 877 00:41:13,360 --> 00:41:15,800 Yeah! Like, it is delicious. 878 00:41:15,800 --> 00:41:17,280 The choux is perfect. 879 00:41:17,280 --> 00:41:18,920 And I'm glad that they're big boys 880 00:41:18,920 --> 00:41:23,080 because I had about three prawns, I reckon, in my half an eclair. 881 00:41:23,080 --> 00:41:24,640 I never thought I'd experience 882 00:41:24,640 --> 00:41:27,320 a fully loaded choux in its savoury form. 883 00:41:27,320 --> 00:41:29,760 But that's what it felt like. It felt generous. 884 00:41:29,760 --> 00:41:31,440 It's done its job, 885 00:41:31,440 --> 00:41:34,720 which is to deliver a full-on Mexican experience. 886 00:41:34,720 --> 00:41:36,200 Yeah. I love that. 887 00:41:36,200 --> 00:41:37,680 It all clicks for her. 888 00:41:37,680 --> 00:41:39,440 And that's the type of learning experience 889 00:41:39,440 --> 00:41:43,840 that you come out of eliminations being so much better for. 890 00:41:43,840 --> 00:41:45,840 Let's get the next dish in. Mmm. 891 00:41:45,840 --> 00:41:49,160 Go, Alice. You've got this. Go, Alice. 892 00:41:49,160 --> 00:41:52,200 I've seen Rhiannon's amazing Mexican choux 893 00:41:52,200 --> 00:41:55,040 and I've also seen Larissa's lemon curd. 894 00:41:55,040 --> 00:41:58,600 They both look incredible, so I'm pretty nervous. 895 00:42:00,360 --> 00:42:01,720 Hey. Hi. 896 00:42:03,360 --> 00:42:04,960 Talk us through what's there. 897 00:42:04,960 --> 00:42:06,920 Breakfast bacon-and-egg choux. 898 00:42:06,920 --> 00:42:08,440 So, just soft scrambled eggs, 899 00:42:08,440 --> 00:42:10,800 bacon, caramelised onions. 900 00:42:10,800 --> 00:42:13,400 Do you think you've done enough to keep yourself safe today? 901 00:42:14,400 --> 00:42:15,840 I'm not sure, 902 00:42:15,840 --> 00:42:19,280 but this has been an incredible experience, whatever happens. 903 00:42:19,280 --> 00:42:20,720 I'm gonna keep cooking. 904 00:42:20,720 --> 00:42:22,520 Thank you. We'll taste now. Thank you very much. 905 00:42:22,520 --> 00:42:24,080 Thank you so much. Appreciate it. 906 00:42:24,080 --> 00:42:26,280 And thank you for the recipe. 907 00:42:33,320 --> 00:42:34,880 OK. 908 00:42:34,880 --> 00:42:37,120 Yeah, she went light on the egg, didn't she? 909 00:42:37,120 --> 00:42:39,840 Yeah. It's more of an onion jam choux. 910 00:42:45,560 --> 00:42:48,600 I'm just gonna put it out there - I quite like this. 911 00:42:48,600 --> 00:42:51,520 The onion really is the star of the show. 912 00:42:51,520 --> 00:42:52,920 It's caramelised beautifully. 913 00:42:52,920 --> 00:42:54,520 There's a great depth of flavour in there. 914 00:42:54,520 --> 00:42:57,640 And together with a well-fired choux bun, 915 00:42:57,640 --> 00:42:59,960 it's actually really tasty. 916 00:42:59,960 --> 00:43:03,280 The choux was beautifully cooked, really beautifully cooked, 917 00:43:03,280 --> 00:43:05,360 and it's really surprised me. 918 00:43:05,360 --> 00:43:08,600 It may be a case of good editing right at the end, 919 00:43:08,600 --> 00:43:12,120 knowing how much of what to put in. 920 00:43:12,120 --> 00:43:14,480 The choux, for me, is one of the best of the day. 921 00:43:14,480 --> 00:43:16,240 I think so. The colour on that. 922 00:43:16,240 --> 00:43:19,640 That little shaving of cheese over the top. 923 00:43:19,640 --> 00:43:22,280 My only fault is I just wanted a sauce 924 00:43:22,280 --> 00:43:23,800 because mine was a bit dry. 925 00:43:23,800 --> 00:43:25,960 Shall we get our next one in? Let's do it. 926 00:43:27,040 --> 00:43:28,960 Go, Larissa. Thank you. 927 00:43:28,960 --> 00:43:31,040 Lots of luck. Thanks. Thanks, guys. 928 00:43:31,040 --> 00:43:32,520 You got this. 929 00:43:32,520 --> 00:43:35,280 I did not want to be in the bottom three 930 00:43:35,280 --> 00:43:38,040 and I did not want to have to cook a sweet dish. 931 00:43:38,040 --> 00:43:39,960 So I'm feeling pretty terrified. 932 00:43:39,960 --> 00:43:42,040 Larissa. Hello. 933 00:43:43,840 --> 00:43:46,360 I'm just hoping that it's enough to get me through. 934 00:43:46,360 --> 00:43:48,120 (SIGHS) 935 00:43:59,840 --> 00:44:02,520 I made a lemon meringue 936 00:44:02,520 --> 00:44:05,320 curd choux pastry. 937 00:44:05,320 --> 00:44:07,320 How are you feeling? I'm OK. 938 00:44:07,320 --> 00:44:09,040 Just OK? I'm OK, yeah. 939 00:44:09,040 --> 00:44:10,640 It's just been a day, hasn't it? 940 00:44:10,640 --> 00:44:13,080 It's been a roller-coaster of a day. 941 00:44:13,080 --> 00:44:16,440 Despite sweet not being my strength, I gave it my best shot. 942 00:44:16,440 --> 00:44:19,480 Is this a dish that can save you? I hope so. 943 00:44:19,480 --> 00:44:21,640 I hope I was able to balance it enough 944 00:44:21,640 --> 00:44:23,240 and I hope you just like it. 945 00:44:23,240 --> 00:44:25,480 We'll taste the dish now, thank you. Thank you. 946 00:44:25,480 --> 00:44:27,440 Thanks so much. See you. 947 00:44:35,880 --> 00:44:39,920 A lot of cream-to-curd ratio. 948 00:44:39,920 --> 00:44:42,240 There's hardly any lemon curd in mine. 949 00:44:45,560 --> 00:44:47,720 The choux itself, great recipe. 950 00:44:47,720 --> 00:44:50,120 I don't know where she got it from! Wonderful. 951 00:44:50,120 --> 00:44:52,840 It was cooked lovely. Really beautifully cooked. 952 00:44:52,840 --> 00:44:56,040 But...mine had, 953 00:44:56,040 --> 00:45:00,040 like, maybe half a teaspoon of lemon curd in it, that's it. 954 00:45:00,040 --> 00:45:03,640 And so it was just like whipped cream choux. 955 00:45:03,640 --> 00:45:05,720 It just doesn't have 956 00:45:05,720 --> 00:45:08,360 the right balance of flavours and textures going on. 957 00:45:08,360 --> 00:45:12,040 It all sort of just feels fine. Yeah. 958 00:45:12,040 --> 00:45:15,960 But 'fine' on an elimination day, I don't know. 959 00:45:15,960 --> 00:45:17,240 Yeah. 960 00:45:23,560 --> 00:45:27,040 Emelia, thank you so much for making the time 961 00:45:27,040 --> 00:45:29,160 to go back into the MasterChef kitchen. 962 00:45:29,160 --> 00:45:31,120 Everybody give it up for Emelia Jackson! 963 00:45:37,920 --> 00:45:40,640 There's something to be said to sticking to your roots. 964 00:45:40,640 --> 00:45:45,760 Rhiannon, zingy avo cream, perfect prawns 965 00:45:45,760 --> 00:45:48,640 inside those light choux buns. 966 00:45:48,640 --> 00:45:51,280 You are staying right where you are! Well done. 967 00:45:51,280 --> 00:45:53,040 (ONLOOKERS CHEER) 968 00:45:54,160 --> 00:45:55,680 Well done, Rhi. 969 00:46:02,560 --> 00:46:04,400 We got this. You got it. 970 00:46:04,400 --> 00:46:06,160 That leaves you two. 971 00:46:06,160 --> 00:46:07,640 Larissa. Yeah. 972 00:46:07,640 --> 00:46:09,120 Your choux was well cooked, 973 00:46:09,120 --> 00:46:12,320 but the ratio of curd to cream, 974 00:46:12,320 --> 00:46:13,480 it was completely off. 975 00:46:13,480 --> 00:46:15,000 OK. 976 00:46:16,000 --> 00:46:20,080 Alice, you promised us bacon and eggs. 977 00:46:20,080 --> 00:46:22,120 The flavours of your dish... 978 00:46:23,800 --> 00:46:25,680 ..they worked really well together. 979 00:46:27,600 --> 00:46:30,560 But more than that, your choux, 980 00:46:30,560 --> 00:46:33,680 it was the best we've seen all day. 981 00:46:33,680 --> 00:46:35,920 Well done, Alice. Oh, my gosh. 982 00:46:38,600 --> 00:46:41,760 Which is why, I'm sorry, 983 00:46:41,760 --> 00:46:44,920 Larissa, you're going home. 984 00:46:44,920 --> 00:46:46,800 OK. Thank you. 985 00:46:47,880 --> 00:46:50,680 Oh, it's been...it's been a ride. 986 00:46:50,680 --> 00:46:52,840 Definitely meeting these amazing people 987 00:46:52,840 --> 00:46:55,600 and cooking with these guys, I think that I've made friends for life, 988 00:46:55,600 --> 00:46:57,960 so that's, like, by far one of the biggest highlights. 989 00:46:57,960 --> 00:47:00,680 Everybody thinks I'm going home, but... 990 00:47:00,680 --> 00:47:03,000 (SINGSONGS) ..I'm not! 991 00:47:03,000 --> 00:47:05,200 I do have the Second Chance Apron. 992 00:47:05,200 --> 00:47:09,640 We know you have amazing things in front of you. 993 00:47:09,640 --> 00:47:11,760 Thank you. 994 00:47:11,760 --> 00:47:14,600 But for now, it's time to say goodbye. 995 00:47:14,600 --> 00:47:16,320 (LAUGHS) 996 00:47:16,320 --> 00:47:19,640 Oh! Thank you! Well done. 997 00:47:19,640 --> 00:47:22,600 Thank you. Thank you so much. Your choux's great. 998 00:47:22,600 --> 00:47:24,680 Thanks for cooking for us. Thank you so much. 999 00:47:24,680 --> 00:47:26,160 Good luck. Thank you. Thanks, guys. 1000 00:47:26,160 --> 00:47:29,400 Oh, sweetie! Oh, it was so nice to meet you! 1001 00:47:29,400 --> 00:47:31,640 I have to keep it a secret for now... 1002 00:47:31,640 --> 00:47:35,800 Give it up for Larissa, everybody! (ALL CHEER) 1003 00:47:35,800 --> 00:47:38,520 ..but I'll be back in the next elimination... 1004 00:47:39,520 --> 00:47:41,160 ..to fight my way back in. 1005 00:47:42,240 --> 00:47:45,160 NARRATOR: Tomorrow night on MasterChef Australia, 1006 00:47:45,160 --> 00:47:47,560 two favourites return. 1007 00:47:47,560 --> 00:47:49,720 Yeah, boys! (CONTESTANTS CHEER) 1008 00:47:49,720 --> 00:47:51,320 (GASPS) Ohh. 1009 00:47:51,320 --> 00:47:53,880 This is a real fangirl moment for me. 1010 00:47:53,880 --> 00:47:55,760 ..to guide our home cooks 1011 00:47:55,760 --> 00:47:58,520 through their first Service Challenge. 1012 00:47:58,520 --> 00:48:02,320 We now have 30 plates to put together. 1013 00:48:02,320 --> 00:48:05,520 It's team versus team. 1014 00:48:05,520 --> 00:48:07,000 This is gonna be really tough. 1015 00:48:07,000 --> 00:48:08,440 It's insane. 1016 00:48:08,440 --> 00:48:11,000 Who will come out on top? 1017 00:48:11,000 --> 00:48:12,640 Let's go! 1018 00:48:12,640 --> 00:48:14,840 Service, please! Service, please! 1019 00:48:14,840 --> 00:48:16,600 Captions by Red Bee Media