1 00:00:02,000 --> 00:00:03,560 LIAM: Last time... Let's go, yeah? 2 00:00:03,600 --> 00:00:06,120 ..elite teams from the country's premier patisseries... 3 00:00:06,160 --> 00:00:07,960 Perfection - that's what they're looking for. 4 00:00:08,000 --> 00:00:09,000 ..began the battle... 5 00:00:09,040 --> 00:00:10,120 Sorry, guys, behind you. 6 00:00:10,160 --> 00:00:12,600 ..to be crowned Britain's Best Pastry Chefs. 7 00:00:12,640 --> 00:00:13,840 Bosh, bosh, bosh, bosh, bosh. 8 00:00:13,880 --> 00:00:15,880 And it was Andy and Raf's monkeying around... 9 00:00:15,920 --> 00:00:17,280 Beautifully done. 10 00:00:17,320 --> 00:00:19,200 ..that was enough to secure first place. 11 00:00:19,240 --> 00:00:21,760 Just need to move a bit faster. 12 00:00:21,800 --> 00:00:23,800 While Annie and Subin struggled to keep up... 13 00:00:23,840 --> 00:00:26,720 CHERISH: You need to revisit your recipe. What a shame. 14 00:00:26,760 --> 00:00:27,760 ..Martyn and Jenny... 15 00:00:27,800 --> 00:00:28,840 Agh! BLEEP! 16 00:00:28,880 --> 00:00:30,440 ..slipped on a banana skin... 17 00:00:30,480 --> 00:00:31,520 Can I not taste it? 18 00:00:31,560 --> 00:00:33,200 No, you have to. 19 00:00:33,240 --> 00:00:36,520 ..and were the first team to leave the competition. 20 00:00:36,560 --> 00:00:38,160 ELLIE: Now five teams remain. 21 00:00:38,200 --> 00:00:39,280 Behind, behind. 22 00:00:39,320 --> 00:00:41,560 They'll reimagine two classic miniatures... 23 00:00:41,600 --> 00:00:43,520 I need to remember to breathe. Yeah. Phew! 24 00:00:43,560 --> 00:00:47,080 ..and construct towering, mad science-inspired pieces montees. 25 00:00:47,120 --> 00:00:49,480 I like it! Frankenstein. 26 00:00:49,520 --> 00:00:50,840 Who will power their way to the top? 27 00:00:50,880 --> 00:00:51,880 Bzzz! Agh! 28 00:00:51,920 --> 00:00:54,040 And whose hopes of a place in the next round... 29 00:00:54,080 --> 00:00:55,560 No, it's going to collapse, for sure. 30 00:00:55,600 --> 00:00:56,720 ..will crumble? 31 00:00:56,760 --> 00:00:58,640 Oh, God! I just can't look. 32 00:00:58,680 --> 00:01:00,240 We are F word. 33 00:01:06,680 --> 00:01:08,360 Last week we did quite bad. Mm. 34 00:01:08,400 --> 00:01:10,680 I don't want to think about it any more. 35 00:01:10,720 --> 00:01:12,160 Nervous? 36 00:01:12,200 --> 00:01:13,840 A bit stress is good 37 00:01:13,880 --> 00:01:16,240 but not too much! 38 00:01:16,280 --> 00:01:18,000 I don't like stress. 39 00:01:18,040 --> 00:01:21,560 Being second from the top is more than we expected, 40 00:01:21,600 --> 00:01:24,200 so, yeah, the pressure's there. 41 00:01:24,240 --> 00:01:26,440 This is the week that we practised the most. 42 00:01:26,480 --> 00:01:30,880 Lots of our friends tasted the cakes. Force-feeding, more like. 43 00:01:30,920 --> 00:01:32,160 Try this one. 44 00:01:32,200 --> 00:01:33,400 ANDREW: First week was good. 45 00:01:33,440 --> 00:01:36,680 Going into this week, we're just coming in fresh, just attacking it. 46 00:01:36,720 --> 00:01:39,200 The standard of the pastry chefs in there are really high 47 00:01:39,240 --> 00:01:41,960 so it's difficult but we'll give it our best shot. 48 00:01:46,240 --> 00:01:47,360 Good morning, chefs. 49 00:01:47,400 --> 00:01:48,880 In a couple of minutes' time, you are 50 00:01:48,920 --> 00:01:51,400 going to be reimagining two different desserts. 51 00:01:51,440 --> 00:01:55,080 24 of each, all identical and finished beautifully. 52 00:01:55,120 --> 00:01:56,360 Benoit, what have you chosen? 53 00:01:56,400 --> 00:01:59,240 Chefs, I want you to create something which takes 54 00:01:59,280 --> 00:02:02,400 the accents of a traditional tart - pastry case, 55 00:02:02,440 --> 00:02:03,560 sweet filling - 56 00:02:03,600 --> 00:02:07,560 but present it in a totally new and innovative way. 57 00:02:07,600 --> 00:02:11,120 Basically, something tart-ish. 58 00:02:11,160 --> 00:02:13,520 Ish? You just shoved "ish" on the end. 59 00:02:13,560 --> 00:02:14,840 Even I can do that. 60 00:02:14,880 --> 00:02:18,400 Cherish-ish, what would you like the chefs to reimagine? 61 00:02:18,440 --> 00:02:22,480 Chef, I have chosen the beautiful peach Melba. 62 00:02:22,520 --> 00:02:23,800 However you choose 63 00:02:23,840 --> 00:02:26,480 to reimagine your delicious dessert, 64 00:02:26,520 --> 00:02:29,880 it still must taste creamy and peachy - 65 00:02:29,920 --> 00:02:31,080 just like me. 66 00:02:31,120 --> 00:02:33,960 You have three and a half hours to complete this challenge. 67 00:02:34,000 --> 00:02:36,560 Good luck. Your time starts now. 68 00:02:36,600 --> 00:02:39,040 OK. Let's go. Let's go, let's go, let's go. 69 00:02:39,080 --> 00:02:41,000 Can you get the oven on for me? 70 00:02:41,040 --> 00:02:44,440 So a tart-ish tart. What does that even mean? 71 00:02:44,480 --> 00:02:46,200 A tart-ish. But how do you have a tart-ish? 72 00:02:46,240 --> 00:02:48,160 It's not quite a tart, it's not quite a tart. 73 00:02:48,200 --> 00:02:50,000 If I made a tart at home and pulled it out 74 00:02:50,040 --> 00:02:52,640 and I'd be like, "Oh, it's fallen apart. It's a tart-ish." 75 00:02:52,680 --> 00:02:55,200 Oh, is that what...? Oh, no, I didn't mean that. Let's stop. 76 00:02:55,240 --> 00:02:56,800 It's how you spin it. Call them back. 77 00:02:58,040 --> 00:02:59,600 So I'm starting the peach Melba. 78 00:02:59,640 --> 00:03:01,640 I'm going to make, uh, the tart. 79 00:03:01,680 --> 00:03:05,360 With this tart-ish dessert challenge, you can go wild 80 00:03:05,400 --> 00:03:07,600 with your flavour profile and your texture if you want. 81 00:03:07,640 --> 00:03:09,080 Get the spices in. 82 00:03:09,120 --> 00:03:11,160 But things start to go wrong 83 00:03:11,200 --> 00:03:15,160 the very minute you do not understand your pastry approach. 84 00:03:15,200 --> 00:03:16,600 I chose the sable 85 00:03:16,640 --> 00:03:19,960 because it's buttery, it's tastier than normal. 86 00:03:20,000 --> 00:03:22,920 It's about taking the concept of a tart 87 00:03:22,960 --> 00:03:25,400 but it shouldn't look like a tart. 88 00:03:25,440 --> 00:03:27,840 It needs to be spun h-on its head. 89 00:03:27,880 --> 00:03:30,000 That was too much H in there, innit? 90 00:03:31,320 --> 00:03:32,880 Hello, Mayank and Dharma. 91 00:03:32,920 --> 00:03:35,240 Hello. What have you been up to since I last saw you? 92 00:03:35,280 --> 00:03:36,880 Have you been shopping, Mayank? 93 00:03:36,920 --> 00:03:38,480 I know you love a little shopping spree. 94 00:03:38,520 --> 00:03:39,760 Of course. I was so stressed, 95 00:03:39,800 --> 00:03:41,720 so, of course, I went for retail therapy. 96 00:03:41,760 --> 00:03:43,200 What did you buy in your therapy? 97 00:03:43,240 --> 00:03:46,080 Summer clothes. Summer's coming. It's time for Italy, so... 98 00:03:46,120 --> 00:03:48,040 Yeah. Are these fancy shops that we've been to? 99 00:03:48,080 --> 00:03:49,840 Do you call Harrods as fancy? 100 00:03:49,880 --> 00:03:54,000 Do I think Harrods is fancy? Mayank, you are ridiculous. 101 00:03:54,040 --> 00:03:56,720 If you think, then, yes. 102 00:03:56,760 --> 00:03:58,800 LIAM: Mayank's bringing summer style to his tarts 103 00:03:58,840 --> 00:04:01,560 with brightly coloured basil sable and basil sponge, 104 00:04:01,600 --> 00:04:03,840 a herby hit of flavour that extends 105 00:04:03,880 --> 00:04:06,160 to the filling - sweet basil pesto. 106 00:04:06,200 --> 00:04:07,320 Basil? Why? 107 00:04:07,360 --> 00:04:08,880 It's just a very refreshing herb 108 00:04:08,920 --> 00:04:11,240 and I think sometime desserts do get monotonous 109 00:04:11,280 --> 00:04:12,680 with chocolates and fruits, 110 00:04:12,720 --> 00:04:15,080 so this time we just want to punch it with herbs. 111 00:04:15,120 --> 00:04:17,720 Basil with basil. A little bit more basil. Basil, basil, basil. 112 00:04:17,760 --> 00:04:20,040 Basil everywhere. We're not going to go Basil Fawlty, uh? 113 00:04:20,080 --> 00:04:21,080 No. 114 00:04:21,120 --> 00:04:22,480 While Mayank and Dharma attempt 115 00:04:22,520 --> 00:04:24,360 to woo the judges with something new... 116 00:04:24,400 --> 00:04:27,920 To wow them, I need to put something special on my flavours. 117 00:04:27,960 --> 00:04:31,160 ..Annie and Subin... It's going to be sesame and yuzu. 118 00:04:31,200 --> 00:04:33,320 ..are sticking with a tried and tested. 119 00:04:33,360 --> 00:04:38,040 It's our, like, Asian background, so we use a lot on our recipe. 120 00:04:38,080 --> 00:04:40,760 Their thunder and lightning tarts are a visual metaphor 121 00:04:40,800 --> 00:04:43,080 for the powerful flavours within, 122 00:04:43,120 --> 00:04:45,520 zingy yuzu and earthy black sesame. 123 00:04:45,560 --> 00:04:47,320 How are you this morning? Feeling better. 124 00:04:47,360 --> 00:04:48,960 Yeah? Feeling better than last week? 125 00:04:49,000 --> 00:04:50,760 Last week was very bad 126 00:04:50,800 --> 00:04:53,320 so we are trying to move on and we did a lot of practice. 127 00:04:53,360 --> 00:04:54,960 We actually wanted to have one day off 128 00:04:55,000 --> 00:04:58,320 but our chef wouldn't let us, so this is actually a day off for us. 129 00:04:58,360 --> 00:05:00,720 Oh, it's nice to relax on your day off, isn't it? Yeah. 130 00:05:00,760 --> 00:05:02,160 What am I doing to myself? 131 00:05:02,200 --> 00:05:05,160 What are you doing to yourself? Why did you want to do this competition? 132 00:05:05,200 --> 00:05:06,720 I thought it was going to be fun. 133 00:05:10,120 --> 00:05:12,440 They'll edit that bit out. It's fine. Don't worry. 134 00:05:12,480 --> 00:05:14,440 Backs, backs, backs. Yeah, Yeah. 135 00:05:14,480 --> 00:05:17,120 Not only must the teams come up with imaginative forms... 136 00:05:17,160 --> 00:05:18,920 It's not like a regular tart shape, 137 00:05:18,960 --> 00:05:20,640 it's going to be like a taco shape 138 00:05:20,680 --> 00:05:23,240 and it's going to be colourful. I'm celebrating the Pride. 139 00:05:23,280 --> 00:05:26,280 ..but Benoit and Cherish will expect flavours and textures... 140 00:05:26,320 --> 00:05:28,920 I'm making the yuzu cremeux. 141 00:05:28,960 --> 00:05:32,240 ..that take the tarts to the peak of patisserie perfection. 142 00:05:32,280 --> 00:05:33,920 Raf's on to the Earl Grey custard. 143 00:05:33,960 --> 00:05:37,240 And Andy and Raf have chosen to elevate the humble cup of tea. 144 00:05:37,280 --> 00:05:39,360 The tart - it'll be a saucer with a teacup 145 00:05:39,400 --> 00:05:41,360 and we're going to fill it with Earl Grey custard. 146 00:05:41,400 --> 00:05:44,080 It reminds me a lot of when I used to go St Helens next to Liverpool 147 00:05:44,120 --> 00:05:45,360 to see my Granny Vera. 148 00:05:45,400 --> 00:05:48,000 We always used to go to the posh room, get the china out. 149 00:05:48,040 --> 00:05:49,560 You had a posh room at home? 150 00:05:49,600 --> 00:05:50,880 The posh room was the front room. 151 00:05:50,920 --> 00:05:53,280 I need to have a posh room. Do you have a posh room in your house? 152 00:05:53,320 --> 00:05:55,440 Of course I have a posh room! 153 00:05:55,480 --> 00:05:57,760 Sat upon a sweet pastry saucer, 154 00:05:57,800 --> 00:06:00,200 their dainty white chocolate teacup will be filled 155 00:06:00,240 --> 00:06:01,880 with layers of bergamot gel - 156 00:06:01,920 --> 00:06:03,360 a sharp citrus fruit - 157 00:06:03,400 --> 00:06:04,920 and Earl Grey custard. 158 00:06:04,960 --> 00:06:06,920 How strong do you want your tea to be? 159 00:06:06,960 --> 00:06:09,680 We want it to be balanced because the bergamot is very strong, 160 00:06:09,720 --> 00:06:11,760 so it needs to cut through the custard. 161 00:06:11,800 --> 00:06:14,400 How many teabags did you use for that task, then? 162 00:06:14,440 --> 00:06:16,080 40. Huh! Wow! 163 00:06:16,120 --> 00:06:19,160 That's like almost two teabags per cup. 164 00:06:19,200 --> 00:06:21,480 ELLIE: When it comes to the perfect cup of Earl Grey, 165 00:06:21,520 --> 00:06:24,000 the boys from Blackpool face stiff competition. 166 00:06:24,040 --> 00:06:25,920 It just so happens that Andy 167 00:06:25,960 --> 00:06:29,120 and Raf have the same flavours for their tart-ish tart. 168 00:06:29,160 --> 00:06:32,640 But Georgina's hoping Nicoletta's heritage will give them the edge. 169 00:06:32,680 --> 00:06:35,520 Where I come from Italy is the place where bergamots come from 170 00:06:35,560 --> 00:06:37,240 and we absolutely love bergamots. 171 00:06:37,280 --> 00:06:40,000 GEORGINA: Blackpool, they've got no bergamots. 172 00:06:40,040 --> 00:06:41,480 But we wish them the best. 173 00:06:41,520 --> 00:06:43,920 ELLIE: Determined to come out on top, they've created 174 00:06:43,960 --> 00:06:47,280 a complex tart containing no less than eight elements, 175 00:06:47,320 --> 00:06:49,080 including bergamot sable, 176 00:06:49,120 --> 00:06:52,440 Earl Grey mousse and a bergamot syrup-soaked baba sponge. 177 00:06:52,480 --> 00:06:54,600 There's a lot of thing going on - you have your baba, 178 00:06:54,640 --> 00:06:55,880 you have your Chantilly. 179 00:06:55,920 --> 00:06:59,120 Yes. You have your cream. Do you have enough time to finish? 180 00:06:59,160 --> 00:07:01,840 Yes, we have a lot to do but we are very well on track. 181 00:07:01,880 --> 00:07:03,120 I love the invent... 182 00:07:03,160 --> 00:07:05,000 Oops, oops, oops! 183 00:07:05,040 --> 00:07:07,120 It's great. 184 00:07:07,160 --> 00:07:08,600 Stop splashing the room. 185 00:07:08,640 --> 00:07:09,920 Coulis everywhere I don't want. 186 00:07:09,960 --> 00:07:11,720 It's just having fun, you know. See you, guys. 187 00:07:11,760 --> 00:07:13,160 Explosions. Thank you. Thank you. 188 00:07:13,200 --> 00:07:14,880 I feel like my face is 189 00:07:14,920 --> 00:07:16,880 the same colour as the raspberry puree. 190 00:07:18,040 --> 00:07:21,360 Margo and Ally have also decided to join the tea party. 191 00:07:21,400 --> 00:07:23,720 That is rooibos tea. 192 00:07:23,760 --> 00:07:25,720 But instead of an English classic... 193 00:07:25,760 --> 00:07:27,360 I'm a big tea drinker. 194 00:07:27,400 --> 00:07:29,400 Having your tart-ish tart with your Earl Grey. 195 00:07:29,440 --> 00:07:31,360 ..they've gone for something more exotic. 196 00:07:31,400 --> 00:07:34,920 MARGO: We are making spiced chai. 197 00:07:34,960 --> 00:07:37,080 I've been to India four times now. 198 00:07:37,120 --> 00:07:40,920 I really, really like the flavours there. Get the spices in. 199 00:07:40,960 --> 00:07:44,040 Celebrating Holi, the Hindu festival of colour, 200 00:07:44,080 --> 00:07:45,520 Margo's vibrant tart features 201 00:07:45,560 --> 00:07:47,240 chai-spiced custard encased within 202 00:07:47,280 --> 00:07:48,440 a delicate tuile - 203 00:07:48,480 --> 00:07:51,240 a classic French wafery biscuit. 204 00:07:51,280 --> 00:07:53,840 I kind of remember saying pastry case. Mm-hm. 205 00:07:53,880 --> 00:07:55,840 Tuile case or pastry case? Did I say tuile case? 206 00:07:55,880 --> 00:07:58,440 You said pastry case. That's what I thought. 207 00:07:58,480 --> 00:08:01,320 It has the crunch and the texture of a very crispy, sweet pastry. 208 00:08:01,360 --> 00:08:03,440 So when we're going to eat it, we're gonna think tart? 209 00:08:03,480 --> 00:08:04,800 Tart. Yeah. You will. 210 00:08:07,040 --> 00:08:09,080 Chefs, you are halfway through. 211 00:08:09,120 --> 00:08:10,560 Oh, my God! 212 00:08:10,600 --> 00:08:13,920 Ah, there he goes again. Old Father Time making fools of us all. 213 00:08:13,960 --> 00:08:15,760 Do you mind opening the oven for me? 214 00:08:15,800 --> 00:08:17,760 It's gone quickly - that's what I mean. 215 00:08:17,800 --> 00:08:20,280 ELLIE: As the first tray of Margo's tuiles hits the heat... 216 00:08:20,320 --> 00:08:22,440 Four minutes. Let's go. 217 00:08:22,480 --> 00:08:23,760 ..the rest of the teams race 218 00:08:23,800 --> 00:08:26,480 to finish their tart-ish elements ready for assembly. 219 00:08:26,520 --> 00:08:30,560 I am making sweet pesto. Pesto is basically basil, olive oil and nuts, 220 00:08:30,600 --> 00:08:33,680 so instead of nuts I'm using marzipan so that gets sweet. 221 00:08:33,720 --> 00:08:35,800 And with eight components to complete... 222 00:08:35,840 --> 00:08:38,320 GEORGINA: Just got to get a move on. ..Nicoletta and Georgina... 223 00:08:38,360 --> 00:08:39,560 Push, push, push now. 224 00:08:39,600 --> 00:08:40,840 ..have little room for error. 225 00:08:40,880 --> 00:08:43,040 I'm going to make again our baba dough 226 00:08:43,080 --> 00:08:46,720 because the flour is not something that I've used before so I just... 227 00:08:46,760 --> 00:08:49,240 I'm not confident with it. I want to make a new one. 228 00:08:49,280 --> 00:08:52,040 Oh, my God, this is stressful. I hope we get everything done. 229 00:08:52,080 --> 00:08:53,440 But stress levels... 230 00:08:53,480 --> 00:08:54,560 Behind, behind. 231 00:08:54,600 --> 00:08:56,000 ..are about to rise. 232 00:08:56,040 --> 00:08:57,560 MAYANK: Peaches, peaches, peaches. 233 00:08:57,600 --> 00:09:00,160 The teams must also produce 24 of their take 234 00:09:00,200 --> 00:09:01,840 on the classic peach Melba. 235 00:09:01,880 --> 00:09:04,440 The peach Melba has three key ingredient - 236 00:09:04,480 --> 00:09:07,280 the peaches, the raspberry and the vanilla. 237 00:09:07,320 --> 00:09:10,920 I still want the essence, but reimagine 238 00:09:10,960 --> 00:09:14,600 and introduce me to something new I have never taste before. 239 00:09:14,640 --> 00:09:16,320 The Melba's a very simple dessert really, 240 00:09:16,360 --> 00:09:19,040 so there's a lot of room for modifications. 241 00:09:19,080 --> 00:09:22,320 I love peaches. Very delicate in taste. 242 00:09:22,360 --> 00:09:25,880 Do not overpower with another ingredient. 243 00:09:25,920 --> 00:09:27,800 Intrigue me with your taste profile. 244 00:09:27,840 --> 00:09:31,920 I want to learn from you, chef. I want to steal your recipe. 245 00:09:33,160 --> 00:09:34,680 Nicoletta, Georgina, how are you? 246 00:09:34,720 --> 00:09:37,040 Hi! How are you feeling about a peach Melba? 247 00:09:37,080 --> 00:09:39,960 Great. I think what we came up with is really original. 248 00:09:40,000 --> 00:09:42,160 We will layer the peach bavarois, raspberry caviar 249 00:09:42,200 --> 00:09:45,680 and we are making a goat cheese Chantilly. 250 00:09:45,720 --> 00:09:47,400 I'm looking forward to trying a peach Melba. 251 00:09:47,440 --> 00:09:48,560 I've never had one 252 00:09:48,600 --> 00:09:50,640 and, I'll be honest, I'm not mad on peach flavour. 253 00:09:50,680 --> 00:09:53,720 Oh, my God! So good! I mean, you make a compote. Do you reckon? 254 00:09:53,760 --> 00:09:55,720 Ooh! I need to date one of you two... 255 00:09:55,760 --> 00:09:58,360 Yes. ..to teach me the ways of the peach. 256 00:09:58,400 --> 00:10:01,000 I think my husband would also be pretty pleased about that as well, 257 00:10:01,040 --> 00:10:02,720 to be fair. 258 00:10:02,760 --> 00:10:05,040 With her goat's cheese Chantilly cream, 259 00:10:05,080 --> 00:10:06,840 Nicoletta's not the only chef to reimagine 260 00:10:06,880 --> 00:10:08,680 the Melba's traditional frozen element. 261 00:10:08,720 --> 00:10:10,720 This is vanilla yoghurt panna cotta. 262 00:10:10,760 --> 00:10:12,320 So instead of the ice cream, 263 00:10:12,360 --> 00:10:13,720 we've gone for yoghurt. 264 00:10:13,760 --> 00:10:15,360 But when it comes to the shape, 265 00:10:15,400 --> 00:10:17,640 Andy and Raf are staying true to form. 266 00:10:17,680 --> 00:10:19,880 So we've made our own peach moulds. 267 00:10:19,920 --> 00:10:21,760 When we were thinking about this dessert, 268 00:10:21,800 --> 00:10:23,560 we were just thinking about Raf's bottom 269 00:10:23,600 --> 00:10:25,640 and, uh, how peachy it is. 270 00:10:25,680 --> 00:10:27,640 Show us the goods, Raf. Give us a twirl, love. 271 00:10:27,680 --> 00:10:29,200 You're putting me on the spot here. 272 00:10:30,440 --> 00:10:32,440 As Raf gets hot under the collar... 273 00:10:32,480 --> 00:10:35,400 This is dry ice inside my ice cream mix. 274 00:10:35,440 --> 00:10:37,280 ..Annie and Subin are embracing the cold. 275 00:10:37,320 --> 00:10:40,960 Instead of using vanilla, we're doing lemon thyme ice cream 276 00:10:41,000 --> 00:10:43,560 because lemon thyme goes very well with peach. 277 00:10:43,600 --> 00:10:45,680 And because the peach is the star of the show, 278 00:10:45,720 --> 00:10:48,920 it's crucial the teams' creations put it front and centre. 279 00:10:48,960 --> 00:10:52,440 This is peach liqueur to make it more peachy. 280 00:10:53,760 --> 00:10:54,880 This is red wine. 281 00:10:54,920 --> 00:10:58,280 Mayank and Dharma have decided booze is the way forward, too. 282 00:10:58,320 --> 00:11:00,960 I'm gonna put the peaches with this. 283 00:11:01,000 --> 00:11:02,720 And they're not stopping there. 284 00:11:02,760 --> 00:11:07,360 This is cardamom, star anise and, uh, lime, lemon. 285 00:11:07,400 --> 00:11:09,800 And while Mayank and Dharma are giving their peaches 286 00:11:09,840 --> 00:11:11,480 a kick of spice to help them sing... 287 00:11:11,520 --> 00:11:16,000 The flavour when heat, the peach will be yummy. 288 00:11:17,400 --> 00:11:21,080 ..Margo and Ally are confident their Melba will hit the highest note. 289 00:11:21,120 --> 00:11:22,960 We're doing an opera cake. 290 00:11:24,240 --> 00:11:26,480 Melba was invented by a chef called Escoffier 291 00:11:26,520 --> 00:11:29,120 for Nellie Melba, who was an opera singer. 292 00:11:29,160 --> 00:11:32,120 So we have a vanilla and coconut sponge, 293 00:11:32,160 --> 00:11:34,960 peach curd, chunks of honey-roast peach, 294 00:11:35,000 --> 00:11:37,760 raspberry jelly, white chocolate feuilletine crunch 295 00:11:37,800 --> 00:11:39,800 and then it's topped with tempered white chocolate. 296 00:11:39,840 --> 00:11:41,160 So it's eight layers. 297 00:11:41,200 --> 00:11:43,520 Hence, the moving at the speed of light. 298 00:11:43,560 --> 00:11:45,480 With both desserts to juggle... 299 00:11:45,520 --> 00:11:48,440 Multitasking isn't my forte but I'm trying my best here. 300 00:11:48,480 --> 00:11:50,560 ..the quicker the teams can start assembly... 301 00:11:50,600 --> 00:11:51,800 We need to push now. 302 00:11:51,840 --> 00:11:54,200 ..the more time they can spend on decoration 303 00:11:54,240 --> 00:11:58,600 and producing the perfect finish demanded by Benoit and Cherish. 304 00:11:58,640 --> 00:12:01,280 We are a bit behind, and this takes longer than you think. 305 00:12:01,320 --> 00:12:02,960 But for Nicoletta and Georgina... 306 00:12:03,000 --> 00:12:04,760 I need to remember to breathe. Yeah. 307 00:12:04,800 --> 00:12:05,800 ..their baba sponge, 308 00:12:05,840 --> 00:12:08,840 the heart of their tart, hasn't even been baked. 309 00:12:08,880 --> 00:12:12,440 It's in the prover. It's not proving yet but it will. 310 00:12:12,480 --> 00:12:14,120 Yeah? 311 00:12:14,160 --> 00:12:15,280 It has to. 312 00:12:16,960 --> 00:12:18,640 Chefs, you have one hour left. 313 00:12:18,680 --> 00:12:21,600 No! BLEEP. Way behind time! 314 00:12:22,600 --> 00:12:24,120 Ow! You OK? 315 00:12:24,160 --> 00:12:25,720 These are a bloody hazard, these. 316 00:12:25,760 --> 00:12:27,400 Margo, I see tuiles. 317 00:12:27,440 --> 00:12:30,560 Yeah, I have to roll the tuiles when they are very hot. 318 00:12:30,600 --> 00:12:33,080 They're at 190 degrees. 319 00:12:33,120 --> 00:12:35,400 I can't feel my fingers any more. 320 00:12:35,440 --> 00:12:38,480 For most of the teams, construction's in full swing. 321 00:12:38,520 --> 00:12:39,800 I'm assembling my tart 322 00:12:39,840 --> 00:12:43,440 and I just have to assemble my peach Melba and spray it. 323 00:12:43,480 --> 00:12:47,000 This is the cremeux of the, uh, sandwich between sesame cloud. 324 00:12:47,040 --> 00:12:49,000 ANDREW: Raf's doing his nan's teacups. 325 00:12:49,040 --> 00:12:51,240 If you can start demoulding the peaches. Yep. 326 00:12:51,280 --> 00:12:52,960 And then just shave them up on the edges. 327 00:12:53,000 --> 00:12:54,800 Yep. One team, one dream. 328 00:12:56,160 --> 00:12:59,800 But with their tarts' baba still in the oven, Nicoletta and Georgina... 329 00:12:59,840 --> 00:13:01,400 Did you set a time for the baba? 330 00:13:01,440 --> 00:13:02,640 No timer yet. 331 00:13:02,680 --> 00:13:03,960 ..are playing catch-up. 332 00:13:04,000 --> 00:13:06,000 We still have quite a bit to do, to be honest. 333 00:13:06,040 --> 00:13:09,480 Yeah. But we are pushing as much as we can. 334 00:13:10,560 --> 00:13:13,400 MARGO: It's the chai spice diplomat filling. 335 00:13:13,440 --> 00:13:15,760 My opera cake is now in the blast freezer. 336 00:13:15,800 --> 00:13:17,560 The firmer it is, the easier it is to cut, 337 00:13:17,600 --> 00:13:19,680 so then my layers will stay really neat. 338 00:13:19,720 --> 00:13:22,400 ANNIE: This is peach Melba. The insert is frozen. 339 00:13:22,440 --> 00:13:25,120 Many of the teams need their desserts frozen solid 340 00:13:25,160 --> 00:13:27,480 to enable them to build and decorate. 341 00:13:27,520 --> 00:13:28,640 Once you've done that, 342 00:13:28,680 --> 00:13:30,600 we can start getting the pistachio in the middle. 343 00:13:30,640 --> 00:13:31,640 Thank you. 344 00:13:31,680 --> 00:13:34,200 But they must ensure they're the perfect consistency 345 00:13:34,240 --> 00:13:35,240 in time for judging. 346 00:13:35,280 --> 00:13:37,560 After we glaze, we're gonna leave it out 347 00:13:37,600 --> 00:13:38,880 so that it gets soft. 348 00:13:38,920 --> 00:13:41,840 But the only thing is we're putting ice cream on top, 349 00:13:41,880 --> 00:13:43,400 so I need to decorate everything 350 00:13:43,440 --> 00:13:46,560 and then put it in the freezer. Should be fine. 351 00:13:47,560 --> 00:13:48,760 ELLIE: Chefs! 352 00:13:48,800 --> 00:13:51,520 You have 30 minutes left! 353 00:13:51,560 --> 00:13:53,920 Sorry - my voice gets very loud when I'm hungry. 354 00:13:53,960 --> 00:13:55,920 Wow. You must be really hungry. 355 00:13:55,960 --> 00:13:57,080 I am, Liam! 356 00:13:57,120 --> 00:14:00,000 I need to get that opera cut. Should've done a glaze. 357 00:14:00,040 --> 00:14:03,000 Yeah? And I also forgot the orange colouring, I've just realised. 358 00:14:03,040 --> 00:14:05,440 The orange marble. Kill me now. 359 00:14:05,480 --> 00:14:08,680 Baba's ready. I'm just going to soak it with syrup. 360 00:14:08,720 --> 00:14:10,720 OK. We've got to remember to enjoy this, yeah? 361 00:14:11,960 --> 00:14:13,120 I need to rush a bit. 362 00:14:13,160 --> 00:14:15,040 This is the fourth element. 363 00:14:15,080 --> 00:14:16,760 I have eight. Stressed. 364 00:14:16,800 --> 00:14:18,000 Watch them biscuits, lad. 365 00:14:18,040 --> 00:14:21,240 I am frantically cutting the opera. 366 00:14:21,280 --> 00:14:22,920 One, two, three, four, five. 367 00:14:22,960 --> 00:14:25,120 Five, ten... Yeah, we need four more and then we're done. 368 00:14:25,160 --> 00:14:27,360 It's OK. Just keep going. Yeah. 369 00:14:27,400 --> 00:14:29,680 Chefs, you have five minutes left. 370 00:14:31,680 --> 00:14:33,000 Everything's on the teacup. 371 00:14:33,040 --> 00:14:34,640 Just need to put it on the biscuit now. 372 00:14:34,680 --> 00:14:36,600 MAYANK: I think I won't be able to finish. 373 00:14:36,640 --> 00:14:38,520 We are not used to running out of time. 374 00:14:38,560 --> 00:14:39,840 I am going to have a little cry. 375 00:14:39,880 --> 00:14:41,280 They just look rustic. 376 00:14:41,320 --> 00:14:44,000 But they will taste delicious, hopefully. 377 00:14:44,040 --> 00:14:46,080 MARGO: It's so hot in here, the chocolate is melting. 378 00:14:46,120 --> 00:14:48,800 The curd is very soft. Brilliant. So is the jelly. 379 00:14:48,840 --> 00:14:50,600 Chefs, you have one minute left. 380 00:14:50,640 --> 00:14:51,640 BLEEP. 381 00:14:51,680 --> 00:14:52,680 Oh, my God. 382 00:14:52,720 --> 00:14:54,240 ANDREW: We just need to push on. 383 00:14:54,280 --> 00:14:56,280 We're almost there. My hand is shaking. 384 00:14:56,320 --> 00:14:58,240 They will be the death of me, these. 385 00:14:58,280 --> 00:15:00,120 Beautiful. Just keep going, just keep going. 386 00:15:01,800 --> 00:15:03,000 Give me more sable. 387 00:15:03,040 --> 00:15:05,280 I'm not loving it any more. 388 00:15:05,320 --> 00:15:07,920 Chefs, your time is up! 389 00:15:07,960 --> 00:15:09,080 OK, whoa! 390 00:15:09,120 --> 00:15:11,320 Please, step away from your desserts. 391 00:15:13,880 --> 00:15:15,920 The end. 392 00:15:15,960 --> 00:15:17,280 I'm happy with it. You happy? 393 00:15:17,320 --> 00:15:18,720 I'm happy if you're happy, mate. 394 00:15:18,760 --> 00:15:21,160 We're still smiling...in pain! 395 00:15:23,920 --> 00:15:25,280 Don't knock them! 396 00:15:25,320 --> 00:15:27,080 Not everything is terrible 397 00:15:27,120 --> 00:15:29,040 but almost everything is terrible. 398 00:15:35,200 --> 00:15:36,560 The teams' tart-ish tarts 399 00:15:36,600 --> 00:15:38,240 and peach Melbas now face 400 00:15:38,280 --> 00:15:40,880 the judgment of Benoit and Cherish. 401 00:15:40,920 --> 00:15:42,000 Annie and Subin from 402 00:15:42,040 --> 00:15:44,680 the Dorchester hotel, please come on up. 403 00:15:49,120 --> 00:15:50,560 Well, after a difficult start 404 00:15:50,600 --> 00:15:51,680 in this competition, 405 00:15:51,720 --> 00:15:54,320 I have to say I'm very happy with what I see now from you guys. 406 00:15:54,360 --> 00:15:57,880 I look at your tart-ish tart, I think I'm in cloud nine. 407 00:15:59,360 --> 00:16:01,840 The, uh, sable is a black sesame on the bottom, 408 00:16:01,880 --> 00:16:03,920 black sesame and hazelnut praline 409 00:16:03,960 --> 00:16:05,240 with yuzu gel as well. 410 00:16:05,280 --> 00:16:07,240 On the inside, we've got yuzu cremeux. 411 00:16:07,280 --> 00:16:09,680 On the top, black sesame Chantilly. 412 00:16:09,720 --> 00:16:11,080 Taste profile - I love it. 413 00:16:11,120 --> 00:16:13,320 Black sesame and yuzu - they are classic. 414 00:16:13,360 --> 00:16:16,200 Does it take me to the petite joie? Yes, I think so. 415 00:16:16,240 --> 00:16:17,880 The only little comment that I have - 416 00:16:17,920 --> 00:16:19,880 your gelatine control. 417 00:16:19,920 --> 00:16:21,360 Quite bouncy. 418 00:16:21,400 --> 00:16:24,720 Yeah. But, all in all, it's a very solid dessert. 419 00:16:24,760 --> 00:16:26,280 Mm. OK. Next. 420 00:16:26,320 --> 00:16:28,840 The bottom is sable Breton with vanilla, 421 00:16:28,880 --> 00:16:30,800 yellow peach and blood peach gel, 422 00:16:30,840 --> 00:16:32,640 white peach ganache Chantilly, 423 00:16:32,680 --> 00:16:35,760 raspberry glaze, and the ice cream is lemon thyme. 424 00:16:35,800 --> 00:16:37,880 OK, what's inside is frozen. 425 00:16:37,920 --> 00:16:39,200 You have to manage the ice cream 426 00:16:39,240 --> 00:16:41,240 and what's inside. It's a bit frozen. 427 00:16:41,280 --> 00:16:43,000 It's very important that cakes should be 428 00:16:43,040 --> 00:16:44,880 about eight degrees Celsius when I eat it. 429 00:16:44,920 --> 00:16:47,920 Having said that, I loved your dessert! 430 00:16:47,960 --> 00:16:49,720 I thought it was flavoursome, 431 00:16:49,760 --> 00:16:51,600 I love that ice cream on top, 432 00:16:51,640 --> 00:16:54,240 and the peach flavour works very well together. 433 00:16:54,280 --> 00:16:55,920 Thank you, chef. Thank you very much. 434 00:17:04,000 --> 00:17:05,360 I like the fact that you try 435 00:17:05,400 --> 00:17:07,120 something different for the tart, 436 00:17:07,160 --> 00:17:08,720 but the finishing touches - no. 437 00:17:08,760 --> 00:17:10,320 It's a bit scruffy. 438 00:17:10,360 --> 00:17:11,760 Hopefully, they taste nice. 439 00:17:11,800 --> 00:17:12,920 Our tart is chai. 440 00:17:12,960 --> 00:17:14,640 It's made with rooibos. 441 00:17:14,680 --> 00:17:16,600 We've got a dark chocolate ganache 442 00:17:16,640 --> 00:17:19,880 and the tuile is chocolate and cinnamon. 443 00:17:20,920 --> 00:17:22,600 OK, is this a tart? 444 00:17:22,640 --> 00:17:23,680 Well, not quite. 445 00:17:23,720 --> 00:17:25,920 We wanted a pastry, not a biscuit. 446 00:17:25,960 --> 00:17:27,840 Chef, I grew up with chai. 447 00:17:27,880 --> 00:17:30,040 In this instance, I could not taste 448 00:17:30,080 --> 00:17:32,120 the chai that I'm craving for. 449 00:17:32,160 --> 00:17:33,840 Let's taste the peach Melba. 450 00:17:33,880 --> 00:17:37,600 We have three layers of coconut and vanilla sponge, 451 00:17:37,640 --> 00:17:39,040 a chocolate feuilletine crisp, 452 00:17:39,080 --> 00:17:41,320 two layers of honey-roast peach curd 453 00:17:41,360 --> 00:17:43,400 and one of raspberry jelly. 454 00:17:43,440 --> 00:17:44,680 I really, really like 455 00:17:44,720 --> 00:17:45,960 your peach cremeux. 456 00:17:46,000 --> 00:17:48,560 But, then, the rest - it doesn't work with it. 457 00:17:48,600 --> 00:17:49,920 We've got far too much sponge 458 00:17:49,960 --> 00:17:51,520 and the raspberry in the middle - 459 00:17:51,560 --> 00:17:53,000 it's not powerful enough. 460 00:17:53,040 --> 00:17:54,640 Come back stronger tomorrow. 461 00:17:54,680 --> 00:17:56,360 I want to see something from you. 462 00:18:01,600 --> 00:18:03,040 Chef, you want each pastry 463 00:18:03,080 --> 00:18:04,560 to have a style, 464 00:18:04,600 --> 00:18:05,800 have a character. 465 00:18:05,840 --> 00:18:07,440 This is green and red - 466 00:18:07,480 --> 00:18:08,800 this is the same colour. 467 00:18:08,840 --> 00:18:10,440 At the moment, it blends in. 468 00:18:10,480 --> 00:18:12,520 Remind us what's inside, please. 469 00:18:12,560 --> 00:18:14,800 So, chef, the outermost layer is the basil sable. 470 00:18:14,840 --> 00:18:16,680 Inside we have a basil sponge 471 00:18:16,720 --> 00:18:18,000 which is sandwiched between 472 00:18:18,040 --> 00:18:20,720 sweet pesto and raspberry jelly. 473 00:18:20,760 --> 00:18:22,480 I wanted this to work. 474 00:18:22,520 --> 00:18:24,040 I would not have gone with basil, 475 00:18:24,080 --> 00:18:25,520 basil and basil and basil and basil. 476 00:18:25,560 --> 00:18:26,600 So I said they must have 477 00:18:26,640 --> 00:18:28,120 a little something in the middle 478 00:18:28,160 --> 00:18:29,400 which is going to surprise us. 479 00:18:29,440 --> 00:18:31,000 There isn't. One flavour profile. 480 00:18:31,040 --> 00:18:34,480 And also it's dry, dry, dry, dry, dry. 481 00:18:34,520 --> 00:18:36,000 Next... The peach Melba. 482 00:18:36,040 --> 00:18:37,120 At the bottom, we have 483 00:18:37,160 --> 00:18:38,320 a ginger compressed sable. 484 00:18:38,360 --> 00:18:39,760 And on top of it we have 485 00:18:39,800 --> 00:18:42,120 a raspberry jam and poached peach. 486 00:18:42,160 --> 00:18:43,520 Love the sable at the bottom. 487 00:18:43,560 --> 00:18:45,640 The peach, you've made the decision 488 00:18:45,680 --> 00:18:47,800 to cook it with quite a bit of spice. 489 00:18:47,840 --> 00:18:49,400 Now I struggle to feel the peach. 490 00:18:49,440 --> 00:18:51,120 Peach is very delicate. 491 00:18:51,160 --> 00:18:53,320 You need to treat it with love. 492 00:18:53,360 --> 00:18:56,120 There is potential for a nice dessert here, 493 00:18:56,160 --> 00:18:57,920 but execution - not great. 494 00:19:02,680 --> 00:19:05,640 Chef, your tart looks so naked. 495 00:19:05,680 --> 00:19:08,400 And then your peach Melba - 496 00:19:08,440 --> 00:19:10,440 it's not pretty at all, chef. 497 00:19:10,480 --> 00:19:11,600 OK, tart-ish. 498 00:19:11,640 --> 00:19:14,640 So we have bergamot and pistachio sable, 499 00:19:14,680 --> 00:19:16,800 a bergamot cremeux, a baba soaked in 500 00:19:16,840 --> 00:19:18,080 bergamot syrup. 501 00:19:18,120 --> 00:19:20,560 Earl Grey mousse. Then, on top, the bergamot gel, 502 00:19:20,600 --> 00:19:23,240 bergamot curd and bergamot meringue. 503 00:19:23,280 --> 00:19:24,880 First sensation is the baba. 504 00:19:24,920 --> 00:19:27,160 It needs to be soaked to perfection. 505 00:19:27,200 --> 00:19:28,520 This is so dry for me. 506 00:19:28,560 --> 00:19:30,080 There is plenty to like here. 507 00:19:30,120 --> 00:19:31,600 Bergamot cream - beautiful. 508 00:19:31,640 --> 00:19:33,000 The flavour of Earl Grey - 509 00:19:33,040 --> 00:19:34,160 really like it. 510 00:19:34,200 --> 00:19:36,400 The sable on the side brings me in the tart world. 511 00:19:36,440 --> 00:19:39,000 But it doesn't come together. 512 00:19:39,040 --> 00:19:40,080 Made me a bit bored. 513 00:19:40,120 --> 00:19:42,520 Take us through your peach Melba, please. 514 00:19:42,560 --> 00:19:45,000 Within the peach mousse there is an almond joconde 515 00:19:45,040 --> 00:19:46,640 with raspberry caviar, 516 00:19:46,680 --> 00:19:49,600 peach compote, and then on top, goat's cheese cream. 517 00:19:51,000 --> 00:19:53,560 I feel the peach. It's fresh, it's elegant. 518 00:19:53,600 --> 00:19:55,280 There is only one problem. 519 00:19:55,320 --> 00:19:57,360 You know where I'm coming. I know. 520 00:19:57,400 --> 00:19:58,760 Goat cheese. 521 00:19:58,800 --> 00:19:59,840 Far too strong. 522 00:19:59,880 --> 00:20:01,240 Ooh-la-la-la-la. 523 00:20:01,280 --> 00:20:03,400 I think you just murdered my palate. 524 00:20:04,480 --> 00:20:06,200 OK. 525 00:20:14,360 --> 00:20:17,360 They are very striking designs. 526 00:20:17,400 --> 00:20:18,960 You took our brief 527 00:20:19,000 --> 00:20:21,160 and pushed it as far as you could think about. 528 00:20:21,200 --> 00:20:22,280 Cup of tea. 529 00:20:22,320 --> 00:20:24,360 Sweet paste at the bottom to represent the biscuit. 530 00:20:24,400 --> 00:20:26,080 The vessel was made out of white chocolate 531 00:20:26,120 --> 00:20:27,960 with an Earl Grey custard inside, 532 00:20:28,000 --> 00:20:30,840 some bergamot gel and some confit bergamot. 533 00:20:30,880 --> 00:20:32,280 Your bergamot confit - 534 00:20:32,320 --> 00:20:35,920 it just break down the richness of the custard. 535 00:20:35,960 --> 00:20:37,400 I think it's genius 536 00:20:37,440 --> 00:20:39,280 and it just put a big smile on my face. 537 00:20:39,320 --> 00:20:42,600 If you take your sable and scoop the inside with it, 538 00:20:42,640 --> 00:20:46,200 well, you've got all the element of a beautiful tart. 539 00:20:46,240 --> 00:20:48,040 You've pushed the boundaries of the tart 540 00:20:48,080 --> 00:20:49,680 and you've made it a tart-ish. Mm. 541 00:20:49,720 --> 00:20:51,440 Well done-ish. 542 00:20:51,480 --> 00:20:52,560 Thank you. 543 00:20:52,600 --> 00:20:53,960 Next. Inside the peach we have 544 00:20:54,000 --> 00:20:55,360 vanilla yoghurt panna cotta, 545 00:20:55,400 --> 00:20:56,400 peach compote, 546 00:20:56,440 --> 00:20:57,480 fresh raspberries 547 00:20:57,520 --> 00:20:59,000 and then a pistachio dacquoise. 548 00:20:59,040 --> 00:21:00,400 My goodness! 549 00:21:00,440 --> 00:21:02,800 The compote is so flavoursome! 550 00:21:02,840 --> 00:21:05,680 Your pistachio just blend in beautifully. 551 00:21:05,720 --> 00:21:06,760 Love it, chefs. 552 00:21:06,800 --> 00:21:08,600 Love it, love it, love it! 553 00:21:08,640 --> 00:21:09,640 Boom! 554 00:21:09,680 --> 00:21:11,560 The peach compote - wow! 555 00:21:11,600 --> 00:21:13,280 Really lovely flavour. 556 00:21:13,320 --> 00:21:16,040 And that pistachio sponge... 557 00:21:16,080 --> 00:21:17,080 Well done. 558 00:21:17,120 --> 00:21:19,440 Both of you just stole my heart. 559 00:21:19,480 --> 00:21:21,160 Thank you, chefs. 560 00:21:21,200 --> 00:21:23,280 Ah! That's what we're here for - 561 00:21:23,320 --> 00:21:25,240 stealing hearts and baking tarts! 562 00:21:25,280 --> 00:21:27,760 Who knew a custard tart could be that emotional, eh? Yeah. 563 00:21:27,800 --> 00:21:29,320 MARGO: Today was hard. 564 00:21:29,360 --> 00:21:30,880 It's obviously hard to feel positive 565 00:21:30,920 --> 00:21:33,960 about what you've made when you've just been verbally eviscerated. 566 00:21:34,000 --> 00:21:37,840 Unfortunately, they really didn't enjoy that. No. 567 00:21:37,880 --> 00:21:39,360 We are starting fresh right now. 568 00:21:39,400 --> 00:21:42,800 We're going to get many things done during our golden hour. 569 00:21:46,280 --> 00:21:49,280 With tomorrow's all-important showpiece challenge looming, 570 00:21:49,320 --> 00:21:51,720 the teams have been given an hour to prepare. 571 00:21:51,760 --> 00:21:53,600 So, going into tomorrow, 572 00:21:53,640 --> 00:21:55,840 who's leading and who's slightly lagging behind? 573 00:21:55,880 --> 00:21:58,160 Harwood Patisserie and the Dorchester 574 00:21:58,200 --> 00:22:00,080 are the two strongest teams at the moment. 575 00:22:00,120 --> 00:22:01,560 ELLIE: Annie and Subin smashed it. 576 00:22:01,600 --> 00:22:04,520 I was really impressed with the yuzu and sesame. 577 00:22:04,560 --> 00:22:07,400 And they went to town with the reimagination of 578 00:22:07,440 --> 00:22:09,040 the visual of the tart. I loved it. 579 00:22:09,080 --> 00:22:11,120 Andrew and Raf have had a cracking day. 580 00:22:11,160 --> 00:22:13,040 You really enjoyed both of their desserts. 581 00:22:13,080 --> 00:22:14,760 Yeah, the tart-ish tart. I loved it. 582 00:22:14,800 --> 00:22:16,680 And the peach was absolutely divine. 583 00:22:16,720 --> 00:22:18,200 Ooh-la-la-la-la-la-la! 584 00:22:18,240 --> 00:22:19,400 Doggy bag. 585 00:22:20,480 --> 00:22:23,640 LIAM: Nicoletta and Georgina last week pretty much smashed it, 586 00:22:23,680 --> 00:22:24,800 and then this week, 587 00:22:24,840 --> 00:22:26,480 Cherish, they murdered your palate. 588 00:22:26,520 --> 00:22:28,080 The goat cheese that punched me 589 00:22:28,120 --> 00:22:29,280 right from the face. 590 00:22:29,320 --> 00:22:31,040 Ooh-la-la-la-la. 591 00:22:31,080 --> 00:22:32,840 How did Margo and Ally do? 592 00:22:32,880 --> 00:22:34,400 Cos there was a whole dispute about 593 00:22:34,440 --> 00:22:36,880 their tart-ish not necessarily being a tart. 594 00:22:36,920 --> 00:22:38,240 It wasn't. It wasn't a tart. 595 00:22:38,280 --> 00:22:40,200 Yeah. Dispute finished. Yeah. 596 00:22:41,360 --> 00:22:43,560 Tomorrow they will have to work hard. 597 00:22:43,600 --> 00:22:44,880 What does tomorrow bring us? 598 00:22:44,920 --> 00:22:46,320 Well, it's about mad science. 599 00:22:46,360 --> 00:22:47,360 Ace. 600 00:22:47,400 --> 00:22:49,880 Maybe explosions. Like, a crazy professor... 601 00:22:49,920 --> 00:22:51,840 Explosions of goat's cheese. 602 00:22:51,880 --> 00:22:54,160 LIAM AND ELLIE WINCE 603 00:22:55,200 --> 00:22:56,680 Enough of the goat cheese, please. 604 00:22:56,720 --> 00:22:58,640 Do you ever feel like Mum and Dad are staring at us? 605 00:22:58,680 --> 00:23:00,960 "What are the children doing?" 606 00:23:07,360 --> 00:23:09,880 ELLIE: Just one more challenge remains before Benoit 607 00:23:09,920 --> 00:23:13,080 and Cherish will decide who'll go through to the next round 608 00:23:13,120 --> 00:23:15,840 and whose time in the competition is up. 609 00:23:20,400 --> 00:23:21,520 Good morning, chefs. 610 00:23:21,560 --> 00:23:23,840 It's time for your second showpiece challenge. 611 00:23:23,880 --> 00:23:26,720 So, judges, what patisserie masterclass are we expecting? 612 00:23:26,760 --> 00:23:31,760 Chefs, today's challenge is a true test of flair, 613 00:23:31,800 --> 00:23:34,120 flavour and precision, 614 00:23:34,160 --> 00:23:35,960 as we want you to build 615 00:23:36,000 --> 00:23:38,200 a beautiful piece montee 616 00:23:38,240 --> 00:23:41,320 inspired by the theme "mad science". 617 00:23:41,360 --> 00:23:43,600 So let's hear from our very own mad scientist - 618 00:23:43,640 --> 00:23:47,080 Benoit, AKA the Einstein of patisserie. 619 00:23:48,120 --> 00:23:50,320 Chefs, we want not one batch 620 00:23:50,360 --> 00:23:52,160 but two batch of filled choux bun. 621 00:23:52,200 --> 00:23:54,640 80 of each. 160 in total. 622 00:23:54,680 --> 00:23:58,400 Each of your batch must be different in shape, 623 00:23:58,440 --> 00:24:00,080 flavour and decoration. 624 00:24:00,120 --> 00:24:03,920 But choose carefully, as you want them to work well together. 625 00:24:03,960 --> 00:24:06,360 We do not want any collapses today. 626 00:24:06,400 --> 00:24:09,320 Right, you've already had one hour to prepare last night. 627 00:24:09,360 --> 00:24:11,160 You now have a further four hours 628 00:24:11,200 --> 00:24:12,800 to complete this challenge. 629 00:24:12,840 --> 00:24:14,760 Good luck. Your time starts now. 630 00:24:16,080 --> 00:24:18,120 Backs, backs, backs, backs, backs. 631 00:24:18,160 --> 00:24:19,320 I turn on the blast. 632 00:24:19,360 --> 00:24:21,640 Do you ever, when you see the big showpieces, 633 00:24:21,680 --> 00:24:23,120 actually want to go mad yourself 634 00:24:23,160 --> 00:24:24,360 and just go...? 635 00:24:26,000 --> 00:24:27,120 Good luck, guys. 636 00:24:27,160 --> 00:24:30,840 Once I actually bang my hand on the table - 637 00:24:30,880 --> 00:24:34,120 the whole showpiece collapse. Yeah. I remember that. 638 00:24:34,160 --> 00:24:36,840 That was bad. She's done it before. She's mad. 639 00:24:36,880 --> 00:24:38,680 To give themselves a fighting chance 640 00:24:38,720 --> 00:24:41,600 of finishing their pieces montees... Due, quattro, sei... 641 00:24:41,640 --> 00:24:42,920 ..most of the teams made 642 00:24:42,960 --> 00:24:45,600 and froze their choux in last night's golden hour. 643 00:24:45,640 --> 00:24:48,640 I am taking the choux out of its mould, 644 00:24:48,680 --> 00:24:50,080 traying it up ready for baking. 645 00:24:50,120 --> 00:24:52,680 Today, choux buns are the star of the showpiece. 646 00:24:52,720 --> 00:24:56,120 The choux pastry had to be created perfectly. 647 00:24:56,160 --> 00:24:58,680 First batch is in. We just want them to be crispy. 648 00:24:58,720 --> 00:25:00,400 If it's too small, too doughy, 649 00:25:00,440 --> 00:25:01,880 they won't be able to fill it up. 650 00:25:01,920 --> 00:25:03,960 If it's too big, they may collapse with 651 00:25:04,000 --> 00:25:05,680 the moisture created by the filling. 652 00:25:05,720 --> 00:25:10,200 If it's gonna collapse, it's gonna be disastrous, but let's hope not. 653 00:25:10,240 --> 00:25:13,360 LIAM: Once baked, the teams' choux buns will become the building blocks 654 00:25:13,400 --> 00:25:15,080 for their pieces montees - 655 00:25:15,120 --> 00:25:17,480 a classic patisserie tower that's the ultimate test 656 00:25:17,520 --> 00:25:21,120 of engineering skill and imagination. 657 00:25:21,160 --> 00:25:23,440 Please do not be safe in this challenge. 658 00:25:23,480 --> 00:25:26,720 I want to be a scientist, I want to be a professor, 659 00:25:26,760 --> 00:25:29,440 I want to be intrigued with your creation. 660 00:25:29,480 --> 00:25:32,560 We are not relaxed. We push or we go home today. 661 00:25:32,600 --> 00:25:35,200 BENOIT: Patisserie is a science but it's also an art. 662 00:25:35,240 --> 00:25:36,440 Combine the two together 663 00:25:36,480 --> 00:25:41,080 and you've got a beautiful mad science showpiece. Hopefully. 664 00:25:42,440 --> 00:25:44,680 Are you happy with that, Andy? 15g. Yeah, mate. 665 00:25:44,720 --> 00:25:46,960 ELLIE: After a strong showing yesterday, 666 00:25:47,000 --> 00:25:48,920 Andy and Raf are experimenting with 667 00:25:48,960 --> 00:25:50,560 a choux bun they hope will put them 668 00:25:50,600 --> 00:25:52,520 light years ahead of the competition. 669 00:25:52,560 --> 00:25:54,480 We are doing compressed choux - 670 00:25:54,520 --> 00:25:55,720 that you sort of squash 671 00:25:55,760 --> 00:25:56,840 between two trays. 672 00:25:56,880 --> 00:25:59,160 It's quite a technical choux pastry to get right. 673 00:25:59,200 --> 00:26:01,280 We're trying to push the boundaries here, so... 674 00:26:01,320 --> 00:26:05,160 ..you know, if it's mad or just stupid, but we'll give it a go. 675 00:26:05,200 --> 00:26:06,280 Morning, chefs. 676 00:26:06,320 --> 00:26:07,400 Good morning, chefs. 677 00:26:07,440 --> 00:26:10,280 Tell us about your piece montee madness. 678 00:26:10,320 --> 00:26:13,520 We've gone for two electrical coil towers. 679 00:26:13,560 --> 00:26:15,840 Is it going to electrify me? 680 00:26:15,880 --> 00:26:17,560 Hopefully. Tzz! 681 00:26:17,600 --> 00:26:20,000 ELLIE: Determined to power their way to the next round, 682 00:26:20,040 --> 00:26:22,080 their electrical towers will support rings 683 00:26:22,120 --> 00:26:24,360 of compressed choux filled with pistachio mousse 684 00:26:24,400 --> 00:26:26,240 and wrapped in pistachio marzipan, 685 00:26:26,280 --> 00:26:28,080 and choux buns flavoured 686 00:26:28,120 --> 00:26:29,440 with sour cherry and bubble gum. 687 00:26:29,480 --> 00:26:30,720 Did I hear bubble gum? 688 00:26:30,760 --> 00:26:32,760 We've used bubble gum flavouring, 689 00:26:32,800 --> 00:26:34,600 then we've got a sour cherry gel 690 00:26:34,640 --> 00:26:37,680 so we get that old-school, sweet cherry bubble gum flavour. 691 00:26:37,720 --> 00:26:39,280 It's not mad - it's nuts. 692 00:26:40,760 --> 00:26:43,520 OK, lightning bolt is done. 693 00:26:43,560 --> 00:26:46,480 LIAM: Hoping to spark a comeback after a tough first day... 694 00:26:46,520 --> 00:26:48,520 Morning, ladies. Good morning. 695 00:26:48,560 --> 00:26:49,560 Morning. 696 00:26:49,600 --> 00:26:51,440 ..are the team from Meraki Baking Studio. 697 00:26:51,480 --> 00:26:54,080 We are bringing Frankenstein back to life. 698 00:26:54,120 --> 00:26:56,360 We'll make a lightning bolt of choux as if, you know, 699 00:26:56,400 --> 00:26:58,480 he's being electrified to life. Yeah, yeah, yeah. 700 00:26:58,520 --> 00:27:00,080 Ugh-ugh-ugh! Yes! 701 00:27:00,120 --> 00:27:01,880 Nicoletta and Georgina will build 702 00:27:01,920 --> 00:27:04,320 the monster's body from green craquelin-covered choux 703 00:27:04,360 --> 00:27:06,680 filled with bourbon cream and miso caramel, 704 00:27:06,720 --> 00:27:08,520 and Frank's tuxedo from tonka bean 705 00:27:08,560 --> 00:27:10,240 and milk chocolate cream 706 00:27:10,280 --> 00:27:11,680 and pear compote eclairs. 707 00:27:11,720 --> 00:27:13,840 Pear and tonka bean. Yes. Really? 708 00:27:13,880 --> 00:27:16,320 Does the pear have enough flavour to balance the tonka bean? 709 00:27:16,360 --> 00:27:18,840 Because tonka bean can overpower everything. Yeah. Yes. 710 00:27:18,880 --> 00:27:20,680 That's where the cinnamon's coming in. 711 00:27:20,720 --> 00:27:21,920 You've got cinnamon as well? 712 00:27:21,960 --> 00:27:25,680 That pear is never going to stand that. It's gonna be too light. 713 00:27:25,720 --> 00:27:27,240 ELLIE: To have any hope of 714 00:27:27,280 --> 00:27:30,080 satisfying Benoit and Cherish's taste buds... 715 00:27:30,120 --> 00:27:32,360 Blitzing mint inside the lime gel. 716 00:27:32,400 --> 00:27:34,360 ..not only must the teams produce fillings 717 00:27:34,400 --> 00:27:36,160 with beautifully balanced flavours... 718 00:27:36,200 --> 00:27:38,200 I'm making the pear compote. 719 00:27:38,240 --> 00:27:39,520 A little bit of cinnamon in there 720 00:27:39,560 --> 00:27:41,280 but not too much to be overpowering. 721 00:27:41,320 --> 00:27:43,360 ..and smooth, silky textures... 722 00:27:43,400 --> 00:27:44,480 So lumpy. 723 00:27:44,520 --> 00:27:47,200 Oh, I'm just going to smoothen it out. 724 00:27:47,240 --> 00:27:48,800 ..but to stand out... 725 00:27:48,840 --> 00:27:51,080 This is fermented mango filling. 726 00:27:51,120 --> 00:27:52,240 ..they must innovate. 727 00:27:52,280 --> 00:27:55,200 It's made from fermented mango pickles. 728 00:27:55,240 --> 00:27:58,280 Wait a minute - fermented? Did you hear...? Yes. Fermented mango, yeah. 729 00:27:58,320 --> 00:27:59,920 We lacto-fermented mangoes 730 00:27:59,960 --> 00:28:01,760 for about three and a half weeks. 731 00:28:01,800 --> 00:28:04,240 It still has that sort of sunshine-y mango flavour 732 00:28:04,280 --> 00:28:06,360 but with a big hit of zingy-ness. 733 00:28:06,400 --> 00:28:09,200 LIAM: Margo and Ally's fermented mango eclairs represent 734 00:28:09,240 --> 00:28:11,880 the good in their multiverse-inspired showpiece - 735 00:28:11,920 --> 00:28:13,720 a nougatine tower topped with a portal 736 00:28:13,760 --> 00:28:15,680 to another dimension from where 737 00:28:15,720 --> 00:28:18,400 googly-eyed choux bun monsters emerge, 738 00:28:18,440 --> 00:28:20,640 filled with milk chocolate and sour cream ganache. 739 00:28:20,680 --> 00:28:22,480 Did you guys like science at school? 740 00:28:22,520 --> 00:28:24,440 Yeah, we are a bit of... Geeks - both of us. 741 00:28:24,480 --> 00:28:26,320 You sound like a dream child. 742 00:28:26,360 --> 00:28:28,040 No. Oh, no. I wasn't. 743 00:28:28,080 --> 00:28:29,160 Were you naughty? 744 00:28:29,200 --> 00:28:30,560 Yeah, very. Were you? 745 00:28:30,600 --> 00:28:31,760 You know the kids that don't 746 00:28:31,800 --> 00:28:33,320 come back home straight from school 747 00:28:33,360 --> 00:28:36,200 and never like anything, cry? 748 00:28:36,240 --> 00:28:37,400 Dramatic teenager? 749 00:28:37,440 --> 00:28:39,400 Very. When I got to, like, 14, I was just like, 750 00:28:39,440 --> 00:28:41,720 "All right, it's time to get over myself now." 751 00:28:43,560 --> 00:28:45,720 Mayank and Dharma are also geeking out with 752 00:28:45,760 --> 00:28:48,000 a showpiece that aims to educate. 753 00:28:48,040 --> 00:28:49,760 We both enjoy a little bit of gin, 754 00:28:49,800 --> 00:28:53,720 so we decided that we will make a gin distillery 755 00:28:53,760 --> 00:28:56,800 and we'll teach people how to make gin out of choux. 756 00:28:56,840 --> 00:28:59,400 They'll add citrus and spice to their choux fillings - 757 00:28:59,440 --> 00:29:00,840 a nod to the botanicals used 758 00:29:00,880 --> 00:29:02,680 to flavour their favourite tipple. 759 00:29:02,720 --> 00:29:04,520 And built from over 40 individual 760 00:29:04,560 --> 00:29:06,280 pieces of nougatine and sugar, 761 00:29:06,320 --> 00:29:08,120 they'll hide chemical reactions 762 00:29:08,160 --> 00:29:09,960 inside their four-piece distillery 763 00:29:10,000 --> 00:29:11,600 to bring it bubbling to life. 764 00:29:11,640 --> 00:29:13,880 CHERISH: Wow! It looks so ambitious. 765 00:29:13,920 --> 00:29:15,480 Bearing in mind that, yesterday, 766 00:29:15,520 --> 00:29:19,680 with your flavour profile, we were not quite in tune. 767 00:29:19,720 --> 00:29:21,720 Yes, chef. Today we are more confident, 768 00:29:21,760 --> 00:29:23,280 because we are safer with the flavours 769 00:29:23,320 --> 00:29:24,880 because we're going a little overboard. 770 00:29:24,920 --> 00:29:26,840 There is a little bit of reason in your madness. 771 00:29:26,880 --> 00:29:27,960 Yes, chef. 772 00:29:28,000 --> 00:29:29,200 LIAM: While Mayank's opted 773 00:29:29,240 --> 00:29:31,400 to go teetotal with his gin-inspired fillings... 774 00:29:31,440 --> 00:29:33,200 Orange and star anise, 775 00:29:33,240 --> 00:29:37,520 cinnamon, lemon - lots of fresh flavours. 776 00:29:37,560 --> 00:29:41,000 I'm pouring the coffee liqueur inside the coffee pastry cream. 777 00:29:41,040 --> 00:29:44,440 ..Annie and Subin have fallen well and truly off the wagon. 778 00:29:44,480 --> 00:29:46,480 Should be fine - not too strong. 779 00:29:46,520 --> 00:29:48,160 As well as giving their coffee cream 780 00:29:48,200 --> 00:29:49,840 and citrus marmalade choux buns 781 00:29:49,880 --> 00:29:50,920 a boozy kick, 782 00:29:50,960 --> 00:29:52,720 they'll make mojito-inspired eclairs 783 00:29:52,760 --> 00:29:54,760 to create a giant exploding lab flask 784 00:29:54,800 --> 00:29:56,840 which they'll build without using 785 00:29:56,880 --> 00:29:58,920 any structural nougatine supports. 786 00:29:58,960 --> 00:30:00,680 Subin, are you married? Yes. 787 00:30:00,720 --> 00:30:02,960 Ah. What does your partner make of all this, then? 788 00:30:03,000 --> 00:30:04,600 He always complain that I work too much. 789 00:30:04,640 --> 00:30:06,520 Have you been a bit of a tricky wife to live with? 790 00:30:06,560 --> 00:30:08,080 Question you need to ask my husband! 791 00:30:08,120 --> 00:30:09,360 OK. What does he do? 792 00:30:09,400 --> 00:30:10,760 He's like scientist. 793 00:30:10,800 --> 00:30:12,880 He do research on cancer. 794 00:30:13,880 --> 00:30:16,080 I've never seen such disdain! 795 00:30:16,120 --> 00:30:18,320 "Ah, like curing cancer or whatever. Rah, rah, rah." 796 00:30:18,360 --> 00:30:21,640 Yeah, I know. Because every time he try to explain, I'm just like... 797 00:30:24,920 --> 00:30:28,280 Chefs, you are halfway through. 798 00:30:28,320 --> 00:30:30,080 As the teams finish their fillings... 799 00:30:30,120 --> 00:30:31,640 Not many people put orange 800 00:30:31,680 --> 00:30:32,840 in their coffee, 801 00:30:32,880 --> 00:30:35,320 so hopefully the judge will like it. 802 00:30:35,360 --> 00:30:36,760 ..they must race to prepare 803 00:30:36,800 --> 00:30:38,560 the structural elements they'll need 804 00:30:38,600 --> 00:30:39,920 to build their pieces montees. 805 00:30:39,960 --> 00:30:41,680 Sesame nougatine, 806 00:30:41,720 --> 00:30:43,240 which our choux sits on. 807 00:30:43,280 --> 00:30:44,560 Lovely buns! 808 00:30:44,600 --> 00:30:46,960 MARGO: Oh, they look great. They're so even. 809 00:30:47,000 --> 00:30:48,600 Banging nougatine, mate. Very neat. 810 00:30:48,640 --> 00:30:50,560 And with 12 kilos of nougatine 811 00:30:50,600 --> 00:30:52,400 to knock up for their giant distillery... 812 00:30:52,440 --> 00:30:54,000 Faster! 813 00:30:54,040 --> 00:30:56,280 ..Mayank and Dharma have no time to waste. 814 00:30:56,320 --> 00:30:58,600 We're always too ambitious. 815 00:30:58,640 --> 00:31:00,840 ELLIE: And that's not the only challenge they face. 816 00:31:00,880 --> 00:31:02,080 Too big. 817 00:31:02,120 --> 00:31:04,600 The choux puffed up more than we expected. 818 00:31:04,640 --> 00:31:06,000 I'm really upset. 819 00:31:06,040 --> 00:31:07,400 ANDY: Agh! 820 00:31:07,440 --> 00:31:10,480 Andy and Raf's compressed choux has puffed up, too. 821 00:31:10,520 --> 00:31:11,640 There wasn't enough weight, 822 00:31:11,680 --> 00:31:12,800 so it's pushed the trays up 823 00:31:12,840 --> 00:31:15,080 and it's basically just created a profiterole in a ring. 824 00:31:15,120 --> 00:31:16,840 We'll have to make them again. 825 00:31:16,880 --> 00:31:18,840 Get a push on now. Yeah. 826 00:31:18,880 --> 00:31:20,240 And Nicoletta and Georgina... 827 00:31:20,280 --> 00:31:21,400 Is the green OK? 828 00:31:21,440 --> 00:31:23,000 ..also face problems. 829 00:31:23,040 --> 00:31:25,280 The craquelin maybe was a bit thin. 830 00:31:25,320 --> 00:31:28,360 They're good choux but they are not perfect green. 831 00:31:28,400 --> 00:31:30,000 We're just gonna pipe it again 832 00:31:30,040 --> 00:31:31,560 because we want perfection. 833 00:31:31,600 --> 00:31:33,720 Something that we have to do in order to fix 834 00:31:33,760 --> 00:31:34,960 what we did yesterday. 835 00:31:35,000 --> 00:31:36,680 As they race to remake Frank... 836 00:31:36,720 --> 00:31:38,520 Let's push a little bit now. 837 00:31:38,560 --> 00:31:41,160 ..Andy, Raf and their compressed choux... 838 00:31:41,200 --> 00:31:43,520 We'll put a hell of a lot of trays on. 839 00:31:43,560 --> 00:31:44,960 ..are under pressure. 840 00:31:46,040 --> 00:31:47,120 Right, put a timer on. 841 00:31:48,440 --> 00:31:50,200 Literally, the only thing I haven't put in are 842 00:31:50,240 --> 00:31:51,720 me and Raf to sit on them. 843 00:31:51,760 --> 00:31:54,880 If they don't press, I give up. 844 00:31:59,640 --> 00:32:01,360 The teams have just 90 minutes 845 00:32:01,400 --> 00:32:03,680 to finish their mad science pieces montees. 846 00:32:03,720 --> 00:32:05,440 I am making the eyes that are 847 00:32:05,480 --> 00:32:09,120 going to go on our monster machine-jumping-universe 848 00:32:09,160 --> 00:32:10,400 crazy showpiece. 849 00:32:10,440 --> 00:32:13,120 While most dip and fill their choux ready for assembly... 850 00:32:13,160 --> 00:32:15,200 We need quite a lot of lime gel 851 00:32:15,240 --> 00:32:16,600 so that it's fresh. 852 00:32:16,640 --> 00:32:17,640 ..Andy and Raf... 853 00:32:17,680 --> 00:32:18,880 Get a push on now filling. 854 00:32:18,920 --> 00:32:20,280 ..are playing catch-up. 855 00:32:20,320 --> 00:32:22,520 We're behind, obviously. We've re-done them choux, 856 00:32:22,560 --> 00:32:23,720 so we've got a lot of work on. 857 00:32:23,760 --> 00:32:24,840 And they're not alone. 858 00:32:24,880 --> 00:32:26,280 Hi, Nicoletta. Hi, Georgina. 859 00:32:26,320 --> 00:32:28,160 I heard you had to redo your choux. 860 00:32:28,200 --> 00:32:30,680 We made a decision to because we wanted a brighter green. 861 00:32:30,720 --> 00:32:32,280 Did that set you back timewise? 862 00:32:32,320 --> 00:32:33,440 A little bit. 863 00:32:33,480 --> 00:32:34,600 Whoa! 864 00:32:34,640 --> 00:32:37,200 All the team have gone mad for science. 865 00:32:37,240 --> 00:32:41,680 Nicoletta and Georgina, they've gone for Frankenstein. 866 00:32:41,720 --> 00:32:44,320 Ooh, I like it. Frankenstein. 867 00:32:44,360 --> 00:32:46,600 Our second batch of choux looks good. Good colour. 868 00:32:46,640 --> 00:32:48,640 They have pear and tonka bean. 869 00:32:48,680 --> 00:32:50,080 It can easily overpower. 870 00:32:50,120 --> 00:32:52,560 And pear is a very delicate fruit to play with. 871 00:32:52,600 --> 00:32:54,160 Andrew and Raf, 872 00:32:54,200 --> 00:32:56,960 they are making a compressed choux with pistachio 873 00:32:57,000 --> 00:32:59,440 and also bubble gum and cherry. 874 00:32:59,480 --> 00:33:00,680 I'm actually intrigued. 875 00:33:00,720 --> 00:33:01,720 Nice, Raf. 876 00:33:01,760 --> 00:33:03,040 Margo and Ally look 877 00:33:03,080 --> 00:33:05,560 a little bit more in control today. 878 00:33:05,600 --> 00:33:08,120 So this is fermented mango filling. 879 00:33:08,160 --> 00:33:10,720 Fermented mango. Hmm, I'm not sure. 880 00:33:10,760 --> 00:33:12,720 Oh, my goodness! They get me excited. 881 00:33:12,760 --> 00:33:15,240 I learned about fermented foods as a kid. 882 00:33:15,280 --> 00:33:16,480 It's a really normal thing 883 00:33:16,520 --> 00:33:17,520 to do in Poland. 884 00:33:17,560 --> 00:33:19,880 I am a pickle queen, yeah! 885 00:33:19,920 --> 00:33:21,440 Mayank and Dharma - 886 00:33:21,480 --> 00:33:23,920 we are making our own gin, apparently. 887 00:33:23,960 --> 00:33:25,320 LIAM: This is a proper showpiece - 888 00:33:25,360 --> 00:33:26,880 so many components, so many colours. 889 00:33:26,920 --> 00:33:28,200 Very ambitious. 890 00:33:28,240 --> 00:33:30,560 If you guys pull it off, the drinks are on me later on. 891 00:33:30,600 --> 00:33:32,120 I'll make sure it happens. 892 00:33:32,160 --> 00:33:33,680 Annie and Subin. 893 00:33:33,720 --> 00:33:36,040 Their structure, they're taking a risk. 894 00:33:36,080 --> 00:33:38,360 I'm building the base right now. 895 00:33:38,400 --> 00:33:40,080 And is the building the really tricky part? 896 00:33:40,120 --> 00:33:42,720 Yeah, we don't have any... ..nougatine to, like, support it. 897 00:33:42,760 --> 00:33:44,920 Now that the choux is a bit soggy, 898 00:33:44,960 --> 00:33:47,320 you never know if it's going to collapse or not. 899 00:33:47,360 --> 00:33:50,240 Is it going to be standing at the end of it all? Let's hope so. 900 00:33:51,640 --> 00:33:55,560 Calling all mad scientists, you have one hour left. 901 00:33:55,600 --> 00:33:57,120 Chef, fast, faster, faster. 902 00:33:57,160 --> 00:33:58,520 You have to start constructing it. 903 00:33:58,560 --> 00:34:00,520 Almost finished with our nougatine. 904 00:34:00,560 --> 00:34:03,040 I'm just finishing the glazing. Lots to do. 905 00:34:05,160 --> 00:34:06,680 Choux part two. 906 00:34:06,720 --> 00:34:07,720 They've got a nice... 907 00:34:07,760 --> 00:34:09,040 ..a nice shape to them, 908 00:34:09,080 --> 00:34:11,640 so I'm just filling these with pistachio mousse. 909 00:34:11,680 --> 00:34:13,360 This is our bourbon whipped cream. 910 00:34:13,400 --> 00:34:16,160 And then Georgina will come after me with miso caramel. 911 00:34:16,200 --> 00:34:19,040 And we'll pipe them all, build it. Go, go, go. 912 00:34:21,040 --> 00:34:22,120 Start constructing, chef. 913 00:34:22,160 --> 00:34:23,320 Stick? Start sticking, yes. 914 00:34:23,360 --> 00:34:25,400 Make sure it's tight so that 915 00:34:25,440 --> 00:34:27,680 the caramel hold, because it's quite soft. 916 00:34:27,720 --> 00:34:29,640 LIAM: The teams are using molten caramel 917 00:34:29,680 --> 00:34:31,960 to glue their pieces montees together... 918 00:34:32,000 --> 00:34:33,720 Since we are building it freehand, 919 00:34:33,760 --> 00:34:36,760 one is sticking and one is looking after the shape. 920 00:34:36,800 --> 00:34:39,760 ..and stop them buckling under the weight of their filled choux. 921 00:34:39,800 --> 00:34:41,120 Just need to get it straight 922 00:34:41,160 --> 00:34:44,320 so the tower sustains itself, cos it's free form. 923 00:34:44,360 --> 00:34:45,400 Stay. 924 00:34:45,440 --> 00:34:48,160 Get those DIY skills to good use here. 925 00:34:48,200 --> 00:34:49,560 As the teams' towers of choux 926 00:34:49,600 --> 00:34:50,600 take shape... 927 00:34:50,640 --> 00:34:52,320 I should've been a bricklayer. 928 00:34:52,360 --> 00:34:53,840 ..Nicoletta and Georgina... 929 00:34:53,880 --> 00:34:54,920 She's all filled. 930 00:34:54,960 --> 00:34:56,080 ..finally get going. 931 00:34:56,120 --> 00:34:57,680 Let's start building Frankie. 932 00:34:57,720 --> 00:34:58,760 Woo-woo! 933 00:34:59,920 --> 00:35:02,000 And with the last of their nougatine finished... 934 00:35:03,520 --> 00:35:05,160 ..so, too, are Mayank and Dharma. 935 00:35:08,160 --> 00:35:09,720 So much to do, I don't know. 936 00:35:09,760 --> 00:35:11,440 But having decided to build 937 00:35:11,480 --> 00:35:13,240 their flask nougatine-free... 938 00:35:13,280 --> 00:35:14,520 Where's the shape going? 939 00:35:14,560 --> 00:35:15,560 ..Annie and Subin... 940 00:35:15,600 --> 00:35:16,960 I think we need to slow down. 941 00:35:17,000 --> 00:35:18,080 ..are coming unstuck. 942 00:35:18,120 --> 00:35:21,280 The bottom start to collapse because of the weight. 943 00:35:22,400 --> 00:35:24,640 Chefs, you have 30 minutes left. 944 00:35:24,680 --> 00:35:26,240 Half an hour. Run. 945 00:35:26,280 --> 00:35:28,800 I'm just putting the last layer on the first rounds. 946 00:35:28,840 --> 00:35:30,200 We need to go faster than this. 947 00:35:30,240 --> 00:35:32,400 Yeah, I'm going as quickly as I can. 948 00:35:32,440 --> 00:35:33,920 Well done. They look great. 949 00:35:33,960 --> 00:35:35,360 You're doing it so quickly. 950 00:35:36,760 --> 00:35:38,640 I'm going to do one more layer 951 00:35:38,680 --> 00:35:40,960 and then I'm going to finish decoration. 952 00:35:41,000 --> 00:35:42,680 Next - lights. 953 00:35:42,720 --> 00:35:44,480 OK, baby. Lightning bolt. 954 00:35:44,520 --> 00:35:45,640 Go, go, go. 955 00:35:45,680 --> 00:35:48,840 I'm pulling the caramel to make the sugar decoration. 956 00:35:48,880 --> 00:35:50,600 Ah, it's on! 957 00:35:51,960 --> 00:35:53,400 Chef, we need two boxes. 958 00:35:53,440 --> 00:35:55,200 Start constructing, chef. 959 00:35:55,240 --> 00:35:56,560 We are F word. 960 00:35:56,600 --> 00:35:58,880 Stick the lightning bolts on. Yeah. 961 00:35:58,920 --> 00:35:59,920 Decorations. 962 00:35:59,960 --> 00:36:02,200 The book is on the way. This is the face. 963 00:36:02,240 --> 00:36:03,840 I'm constructing the top here. 964 00:36:03,880 --> 00:36:05,040 It's just like a portal. 965 00:36:05,080 --> 00:36:06,800 The light's gonna come through it. 966 00:36:08,280 --> 00:36:11,000 His body's done. Well done, Georgie. 967 00:36:11,040 --> 00:36:13,640 Chefs, you have ten minutes left. 968 00:36:13,680 --> 00:36:15,000 Switch. 969 00:36:15,040 --> 00:36:17,040 Run! Run! 970 00:36:17,080 --> 00:36:18,320 You want me to move it to there? 971 00:36:18,360 --> 00:36:19,360 Yeah, yeah, go, go, go. 972 00:36:20,600 --> 00:36:22,000 I'm ready, Andy, whenever you are. 973 00:36:22,040 --> 00:36:24,040 Behind you. Yeah. 974 00:36:24,080 --> 00:36:25,480 Margo, you're here, behind you. 975 00:36:26,480 --> 00:36:28,720 You're going to the table that's here. BLEEP. 976 00:36:30,440 --> 00:36:31,440 Got it? 977 00:36:33,720 --> 00:36:36,360 Oh, my God! This is not good. 978 00:36:38,880 --> 00:36:41,560 Oh, oh, Su, don't move! Don't move! 979 00:36:41,600 --> 00:36:43,880 It's a bit leaning. 980 00:36:43,920 --> 00:36:46,240 Just trying to fix the shape. 981 00:36:48,240 --> 00:36:52,760 It's widening, which mean it keeps widening. 982 00:36:52,800 --> 00:36:54,880 Chefs, you have one minute left. 983 00:36:54,920 --> 00:36:57,440 OK, just stay there. 984 00:36:57,480 --> 00:36:58,960 Just keep sticking the eye on. 985 00:36:59,000 --> 00:37:00,880 I don't think it's going to help much but... 986 00:37:00,920 --> 00:37:03,080 Oh, no - the nougatine broke. 987 00:37:03,120 --> 00:37:04,280 I don't know what to do. 988 00:37:06,600 --> 00:37:08,400 It's sinking this way. 989 00:37:08,440 --> 00:37:09,840 There. Great. 990 00:37:09,880 --> 00:37:11,680 Just like...there. 991 00:37:11,720 --> 00:37:14,440 That's it! Your time is up! 992 00:37:16,080 --> 00:37:19,720 The experiment is over and the madness is done. 993 00:37:19,760 --> 00:37:21,080 Dude, we actually did it! 994 00:37:23,600 --> 00:37:24,680 Just very disappointed. 995 00:37:24,720 --> 00:37:25,720 I know. 996 00:37:25,760 --> 00:37:27,520 Maybe we should have gone a little smaller. 997 00:37:27,560 --> 00:37:29,040 I can't believe we got that built. 998 00:37:30,280 --> 00:37:32,720 We're like the Year Five project over here. 999 00:37:32,760 --> 00:37:34,600 I'm going to hide away. 1000 00:37:34,640 --> 00:37:36,600 It's going to collapse, for sure. 1001 00:37:36,640 --> 00:37:39,000 That looks like it's about to fall down any second. 1002 00:37:39,040 --> 00:37:41,520 It's a hard shape to go for, that. Yeah. 1003 00:37:41,560 --> 00:37:43,240 Oh, my God! I just can't look. 1004 00:37:44,360 --> 00:37:45,440 Ugh! 1005 00:37:45,480 --> 00:37:47,160 I hate pieces montees! 1006 00:37:52,160 --> 00:37:56,680 Five incredible, mad science-inspired pieces montees 1007 00:37:56,720 --> 00:37:58,720 made in just five hours. 1008 00:37:58,760 --> 00:38:00,720 Mayank and Dharma, please come forward. 1009 00:38:10,320 --> 00:38:11,320 That's the pot 1010 00:38:11,360 --> 00:38:12,920 where the mixture is boiling 1011 00:38:12,960 --> 00:38:14,320 and going to the condenser. 1012 00:38:14,360 --> 00:38:16,400 And then we have a receiving pot here, 1013 00:38:16,440 --> 00:38:18,240 where there's another experiment. 1014 00:38:18,280 --> 00:38:20,200 Can I ask you to step back... 1015 00:38:20,240 --> 00:38:21,600 ELLIE: Oh! 1016 00:38:21,640 --> 00:38:23,360 ..where we will do it? 1017 00:38:23,400 --> 00:38:25,080 LIAM AND ELLIE EXCLAIM 1018 00:38:25,120 --> 00:38:26,640 This has got mad! 1019 00:38:29,240 --> 00:38:30,600 Oooh! 1020 00:38:30,640 --> 00:38:32,760 LAUGHTER 1021 00:38:32,800 --> 00:38:34,240 You guys are mad! 1022 00:38:34,280 --> 00:38:37,920 It's colourful, it's ingenious and that's what we want. 1023 00:38:37,960 --> 00:38:38,960 Having said all that, 1024 00:38:39,000 --> 00:38:41,840 the star of the show is the choux bun - they look massive. 1025 00:38:41,880 --> 00:38:42,880 Cha-la-la! 1026 00:38:42,920 --> 00:38:44,840 You need to refine your work. 1027 00:38:44,880 --> 00:38:46,160 Shall we taste? 1028 00:38:46,200 --> 00:38:47,600 The profiterole has a flavour 1029 00:38:47,640 --> 00:38:50,840 of chocolate with orange and star anise. 1030 00:38:50,880 --> 00:38:53,920 Well, it tastes of chocolate and anise, that's for sure. 1031 00:38:53,960 --> 00:38:57,320 When you talk about chocolate mousse, I like it very airy. 1032 00:38:57,360 --> 00:38:58,440 It's quite heavy. 1033 00:38:58,480 --> 00:39:00,560 And because your choux bun is very dry, 1034 00:39:00,600 --> 00:39:02,000 everything feels dry. 1035 00:39:02,040 --> 00:39:03,040 Next one. 1036 00:39:03,080 --> 00:39:04,160 We have cinnamon, cassia 1037 00:39:04,200 --> 00:39:05,440 and lemon eclair. 1038 00:39:05,480 --> 00:39:08,080 I really, really like the filling. 1039 00:39:08,120 --> 00:39:10,000 It was light, it was flavoursome. 1040 00:39:10,040 --> 00:39:11,760 Then we've got the same problem - 1041 00:39:11,800 --> 00:39:14,160 the choux bun is totally overcooked. 1042 00:39:14,200 --> 00:39:15,400 It's a real shame 1043 00:39:15,440 --> 00:39:17,440 because flavour combination - I love that. 1044 00:39:17,480 --> 00:39:19,000 Thank you. Thank you. 1045 00:39:26,160 --> 00:39:29,640 Clearly, we had a little breakdown. 1046 00:39:29,680 --> 00:39:31,640 What a shame it collapsed. Mm. 1047 00:39:31,680 --> 00:39:34,760 I hope the taste will be explosive. 1048 00:39:34,800 --> 00:39:36,720 So, the eclair is mojito flavour, 1049 00:39:36,760 --> 00:39:38,160 lime pastry cream, 1050 00:39:38,200 --> 00:39:39,720 lime and mint gel. 1051 00:39:40,960 --> 00:39:42,920 Because there is so much sugar on your choux bun 1052 00:39:42,960 --> 00:39:46,400 the acidity of your filling works very well with it. It's very fresh. 1053 00:39:46,440 --> 00:39:47,880 I crave for more filling. 1054 00:39:47,920 --> 00:39:49,720 The choux pastry's very thick. 1055 00:39:49,760 --> 00:39:52,080 You didn't have any cream in your choux bun? 1056 00:39:52,120 --> 00:39:53,160 Nothing! 1057 00:39:53,200 --> 00:39:55,200 Let's hope there is cream in the rest. 1058 00:39:55,240 --> 00:39:57,560 That one is coffee pastry cream 1059 00:39:57,600 --> 00:39:59,360 and orange gel inside. 1060 00:39:59,400 --> 00:40:01,440 The choux pastry is very dry. Mm. 1061 00:40:01,480 --> 00:40:02,880 I love what's inside, though. 1062 00:40:02,920 --> 00:40:04,240 That coffee flavour, 1063 00:40:04,280 --> 00:40:07,480 and the orange marmalade finds its place beautifully. 1064 00:40:07,520 --> 00:40:09,440 Thank you. Thank you. Thank you. 1065 00:40:20,520 --> 00:40:21,520 Bzz! 1066 00:40:22,840 --> 00:40:24,000 It's mad science. 1067 00:40:24,040 --> 00:40:25,600 You could have potentially had 1068 00:40:25,640 --> 00:40:27,040 extra dials, making it 1069 00:40:27,080 --> 00:40:28,840 a little bit more bonkers somewhere. 1070 00:40:28,880 --> 00:40:30,000 It's a bit plain. 1071 00:40:30,040 --> 00:40:31,160 Let's taste. 1072 00:40:31,200 --> 00:40:33,880 Inside the compressed choux is pistachio mousseline 1073 00:40:33,920 --> 00:40:37,080 and a pistachio marzipan on the outside. 1074 00:40:37,120 --> 00:40:39,600 Your compressed choux is quite heavy-handed. 1075 00:40:39,640 --> 00:40:40,720 It feels a bit dry. 1076 00:40:40,760 --> 00:40:42,720 Saying that, your pistachio marzipan 1077 00:40:42,760 --> 00:40:43,840 with the cream, 1078 00:40:43,880 --> 00:40:45,880 it take me to the next level. 1079 00:40:45,920 --> 00:40:46,960 Second one. 1080 00:40:47,000 --> 00:40:49,520 Bubble gum pastry cream and sour cherry gel. 1081 00:40:49,560 --> 00:40:51,440 The choux pastry is better than the other one. 1082 00:40:51,480 --> 00:40:53,440 After that, yes - the bubble gum. 1083 00:40:53,480 --> 00:40:54,600 Hmm. 1084 00:40:54,640 --> 00:40:56,200 I wasn't sure. 1085 00:40:56,240 --> 00:40:59,440 But with the sour cherry, we've got 1086 00:40:59,480 --> 00:41:01,920 a lovely combination of flavour. 1087 00:41:01,960 --> 00:41:03,920 It does take me to my childhood - 1088 00:41:03,960 --> 00:41:07,440 blowing the big bubble and it just splats on my face! 1089 00:41:07,480 --> 00:41:09,320 Gentlemen, thank you very much. Thank you. 1090 00:41:15,920 --> 00:41:17,360 Yay! 1091 00:41:17,400 --> 00:41:19,120 LIAM: He's alive! 1092 00:41:20,160 --> 00:41:23,240 I was with you with your design to begin with - 1093 00:41:23,280 --> 00:41:25,000 it was a character which has been 1094 00:41:25,040 --> 00:41:27,120 brought back to life out of choux buns. 1095 00:41:28,120 --> 00:41:29,520 I was losing my nut on it. 1096 00:41:29,560 --> 00:41:31,160 Unfortunately... 1097 00:41:31,200 --> 00:41:33,320 Well, it's unfinished. 1098 00:41:33,360 --> 00:41:36,240 Let's hope we discover some beautiful flavour 1099 00:41:36,280 --> 00:41:37,440 within your choux buns. 1100 00:41:37,480 --> 00:41:38,880 The round choux is filled with 1101 00:41:38,920 --> 00:41:40,040 a whipped bourbon cream 1102 00:41:40,080 --> 00:41:42,120 and a miso caramel. 1103 00:41:42,160 --> 00:41:45,040 I think your choux is really well made. It's so airy. 1104 00:41:45,080 --> 00:41:48,640 The caramel in the middle has got the right level of saltiness. 1105 00:41:48,680 --> 00:41:50,120 Mad? Totally. 1106 00:41:50,160 --> 00:41:51,840 Do I like it? 1107 00:41:51,880 --> 00:41:53,000 Yes. 1108 00:41:53,040 --> 00:41:54,200 So we've got the second one. 1109 00:41:54,240 --> 00:41:56,360 Let's hope this one delivers the same way. Yes. 1110 00:41:56,400 --> 00:42:00,960 This one is tonka bean and milk chocolate cream and pear compote. 1111 00:42:01,000 --> 00:42:04,320 The tonka bean work perfectly with the choux. 1112 00:42:04,360 --> 00:42:06,440 What I'm lacking is the pear flavour. 1113 00:42:06,480 --> 00:42:08,680 It's a bit weak. OK. 1114 00:42:08,720 --> 00:42:10,400 My heart's beating so fast. 1115 00:42:10,440 --> 00:42:11,920 Oh, my God! 1116 00:42:15,680 --> 00:42:20,120 Today we have made you a machine for jumping between universes. 1117 00:42:20,160 --> 00:42:21,400 ANDY: There you go. 1118 00:42:21,440 --> 00:42:22,440 Mad scientist. 1119 00:42:22,480 --> 00:42:23,960 Ooh! Now we're talking! 1120 00:42:24,000 --> 00:42:25,520 Someone first came out 1121 00:42:25,560 --> 00:42:27,760 and they're looking back at you. 1122 00:42:27,800 --> 00:42:28,960 You're right. 1123 00:42:29,000 --> 00:42:31,400 I do find that somebody's watching me. 1124 00:42:32,760 --> 00:42:33,760 Good job. Thank you. 1125 00:42:33,800 --> 00:42:36,800 Would you please take us through your creation? 1126 00:42:36,840 --> 00:42:38,440 The one that is looking at you is 1127 00:42:38,480 --> 00:42:41,480 milk chocolate and sour cream ganache and popping candy. 1128 00:42:41,520 --> 00:42:43,760 I think that the choux is not well made. 1129 00:42:43,800 --> 00:42:46,480 The choux could have been a little bit more airy. 1130 00:42:46,520 --> 00:42:48,960 And then the cream - does it excite me? 1131 00:42:49,000 --> 00:42:50,080 Not really. 1132 00:42:50,120 --> 00:42:53,560 You went a little bit mad with the popping candy - dang-danga-lang! 1133 00:42:53,600 --> 00:42:55,160 I'm not a fan. 1134 00:42:55,200 --> 00:42:56,200 OK. 1135 00:42:56,240 --> 00:42:58,040 The second bun is an eclair 1136 00:42:58,080 --> 00:43:01,240 filled with fermented mango mascarpone, 1137 00:43:01,280 --> 00:43:03,400 strawberry and lime. 1138 00:43:03,440 --> 00:43:04,880 Let's start with the filling. 1139 00:43:04,920 --> 00:43:05,920 I loved it. 1140 00:43:05,960 --> 00:43:08,880 I love the mango flavour. I like the acidity, the freshness off of it. 1141 00:43:08,920 --> 00:43:10,560 The elephant in the room here is 1142 00:43:10,600 --> 00:43:12,440 that choux bun. It's cardboardy dry. 1143 00:43:12,480 --> 00:43:14,600 Your choux pastry is so tight. 1144 00:43:14,640 --> 00:43:18,040 So, good idea here. Execution - it's the choux bun. 1145 00:43:18,080 --> 00:43:20,080 It's the star of the show at the end of the day. 1146 00:43:20,120 --> 00:43:21,640 Thank you. Thank you, thank you. 1147 00:43:28,440 --> 00:43:31,040 LIAM: Based on how they've performed across both challenges, 1148 00:43:31,080 --> 00:43:33,560 Benoit and Cherish will now rank the teams... 1149 00:43:33,600 --> 00:43:36,120 Well, now it's official - that's crash-landed. 1150 00:43:36,160 --> 00:43:38,720 ..and those in last place will leave the competition. 1151 00:43:38,760 --> 00:43:41,200 But it could have been a very nice showpiece. 1152 00:43:41,240 --> 00:43:44,920 I think they were trying to be positive about what happened. 1153 00:43:44,960 --> 00:43:48,840 Yesterday, the tasting went well. Also, today, they liked the flavour. 1154 00:43:48,880 --> 00:43:51,320 And the coffee and orange - wow, I love that. 1155 00:43:51,360 --> 00:43:53,320 So it was kind of, like, frustrating. 1156 00:43:53,360 --> 00:43:54,600 It's stunning. 1157 00:43:54,640 --> 00:43:56,240 This was nice. Nice surprise for me. Mm. 1158 00:43:56,280 --> 00:43:58,040 Bubble gum went down really well. 1159 00:43:58,080 --> 00:44:00,280 If we can go through as winners again, 1160 00:44:00,320 --> 00:44:02,360 we'd love to do it, because that's what we're here for. 1161 00:44:02,400 --> 00:44:05,280 From far, it looks good, but when you look near... 1162 00:44:11,000 --> 00:44:12,520 It's very ugly, isn't? 1163 00:44:12,560 --> 00:44:14,000 But the choux buns were really nice. 1164 00:44:14,040 --> 00:44:15,240 Oh, I have to agree with you. 1165 00:44:15,280 --> 00:44:16,960 We didn't have a great day yesterday 1166 00:44:17,000 --> 00:44:19,400 and I don't know if we've done enough today. 1167 00:44:19,440 --> 00:44:20,760 If Frank had been on point, 1168 00:44:20,800 --> 00:44:23,240 we might've had a chance. But we'll see. 1169 00:44:23,280 --> 00:44:24,320 Interesting design. 1170 00:44:24,360 --> 00:44:26,080 I think it's a standing piece montee. 1171 00:44:26,120 --> 00:44:27,600 Mm-hm. 1172 00:44:27,640 --> 00:44:29,640 Better than yesterday. Yes. 1173 00:44:29,680 --> 00:44:33,120 If well enough for us not to go home, I don't know. 1174 00:44:40,480 --> 00:44:42,560 LIAM: Cherish and Benoit have made their decision. 1175 00:44:42,600 --> 00:44:45,880 The judges thought the team in first place had two great days, 1176 00:44:45,920 --> 00:44:48,560 dominating from start to finishing. 1177 00:44:48,600 --> 00:44:52,240 Congratulations, Andrew and Raf - you're through to the next round. 1178 00:44:53,800 --> 00:44:55,520 Well done, mate. Well done. 1179 00:44:55,560 --> 00:44:57,880 ELLIE: Annie and Subin are second. 1180 00:44:57,920 --> 00:45:00,440 And in third - Mayank and Dharma. 1181 00:45:00,480 --> 00:45:03,080 Which leaves us with Margo and Ally 1182 00:45:03,120 --> 00:45:04,560 and Nicoletta and Georgina. 1183 00:45:05,600 --> 00:45:06,960 After much deliberation, 1184 00:45:07,000 --> 00:45:08,840 Cherish and Benoit have decided 1185 00:45:08,880 --> 00:45:12,200 the team leaving us today are... 1186 00:45:14,800 --> 00:45:16,480 ..Margo and Ally. 1187 00:45:16,520 --> 00:45:19,680 We are so sorry to see you go. 1188 00:45:20,760 --> 00:45:22,280 I'm furious you're going! 1189 00:45:23,520 --> 00:45:24,520 Well done. 1190 00:45:24,560 --> 00:45:27,960 We are quite upset. We probably will go home and have a quiet breakdown 1191 00:45:28,000 --> 00:45:29,240 and have a little cry. 1192 00:45:30,240 --> 00:45:32,040 But our showpiece, we were very proud of it. 1193 00:45:32,080 --> 00:45:34,720 It was nice. And we can kind of feel like we can walk out a little bit 1194 00:45:34,760 --> 00:45:35,800 with our heads held high. 1195 00:45:37,720 --> 00:45:40,080 I'm utterly shocked. I'm speechless. 1196 00:45:40,120 --> 00:45:42,640 What saved you is your flavours. 1197 00:45:42,680 --> 00:45:44,240 But that might not be always enough. 1198 00:45:44,280 --> 00:45:46,760 We are grateful. Oh, yeah. 1199 00:45:46,800 --> 00:45:48,680 I'm really happy! Yay! 1200 00:45:48,720 --> 00:45:50,400 Let's go back to practise! 1201 00:45:50,440 --> 00:45:52,360 Hey - again. 1202 00:45:52,400 --> 00:45:53,880 Week two, another win. 1203 00:45:53,920 --> 00:45:55,480 Teacup was brilliant. 1204 00:45:55,520 --> 00:45:57,240 You liked that? Love it! 1205 00:45:57,280 --> 00:46:00,080 Next week, we'll try and do what we've been doing, 1206 00:46:00,120 --> 00:46:02,120 try and improve on it as well. 1207 00:46:02,160 --> 00:46:05,240 Hopefully, we can get up to the top again. 1208 00:46:06,320 --> 00:46:07,320 Next time... 1209 00:46:07,360 --> 00:46:08,840 It is chocolate week. 1210 00:46:08,880 --> 00:46:11,080 ..the teams create characterful miniatures... 1211 00:46:11,120 --> 00:46:13,480 It's quite an ambitious dessert, this one. 1212 00:46:13,520 --> 00:46:15,920 Anyone with some common sense probably wouldn't have done it. 1213 00:46:15,960 --> 00:46:19,240 ..and delve into the past to create spectacular showpieces. 1214 00:46:19,280 --> 00:46:20,280 It's cute, isn't it? 1215 00:46:20,320 --> 00:46:22,440 Temple looks adorable. 1216 00:46:22,480 --> 00:46:25,080 With a place in the final six at stake... 1217 00:46:25,120 --> 00:46:27,400 I can't fake my feelings. Sorry. 1218 00:46:27,440 --> 00:46:29,080 ..who will rise to the occasion... 1219 00:46:29,120 --> 00:46:30,640 Run, Annie, run! 1220 00:46:30,680 --> 00:46:33,200 ..and whose dreams will come crashing down? 1221 00:46:34,200 --> 00:46:35,240 BLEEP! 1222 00:46:36,880 --> 00:46:40,120 Subtitles by Red Bee Media