Last time... This is exciting.
..the final six teams faced a secret challenge...
I love not having a recipe.
..and a gravity-defying showpiece.
Your life in this competition is hanging by a thread.
Andy and Raf were flying high...
Ooh-la-la-la-la-la. I think I'm in heaven.
..winning their fourth week in a row.
Annie and Subin hit turbulence...
I'm the one going home.
..but it was Chantelle and Kasia...
I'm shaking.
..who failed to take flight...
At the beginning of the competition, a piece like this one can work,
but look around the kitchen today.
..and had to leave the kitchen.
We'd never made a showpiece before this,
never worked with sugar,
so we knew going in that it would be a challenge.
This time...
Martin, stop panicking. I'll stop panicking. Great.
..it's the quarterfinal.
So, show us some skills.
The teams are tasked with viennoiseries...
I'm very behind time.
..and a reptile and amphibian showpiece...
Crunch, crunch. Crunch, crunch.
..requiring mastery of sugar and chocolate.
It's going to be one of the most difficult
because of chocolate and sugar together.
Who will secure their place in the semifinal...
I think we're going to leap into it, hopefully.
..and who will crash out?
This is drama.
Quarterfinals, we're here. Ready, I think.
Yeah.
Five teams remain...
Five strong teams.
Everybody can win, everybody can go home.
..battling for a place in the semifinal.
This is insane.
Yeah, yeah. I'm actually shocked
and proud of us that we made it this far.
But Annie's had to make a last-minute substitution.
Good morning, Chefs,
and congratulations on making it to the quarterfinal.
Today is all about viennoiserie.
The judges have asked for two different items -
one for Cherish and one for Benoit.
So, what have you gone for, B?
Chefs, today I want you to make
three sharing-size brioche feuilletee -
a decadent pastry made with a laminated flaky brioche,
plenty of butter, and sprinkled with sugar.
Your brioche feuilletee will feature two sweet flavours of your choosing,
but whatever you decide to go for,
your brioche feuilletee must be super stylish,
just like Cherish. Mm!
Oh, thank you, Benoit. Thank you very much.
Speaking of the devil, Cherish, what are you after today?
Chef, today I'm looking for 24 most perfect puff pastries.
Unlike Benoit, I'm not feeling too sweet today.
I want your filling to be savoury.
Apart from that, it's entirely up to you.
It's entirely up to you.
That sounds like a trap. Watch out.
Right, you had half an hour to prep last night.
Chefs, you have three hours to complete this challenge.
Best of luck. Time starts now.
Off they go!
The chefs have been able to rest their pastry overnight...
..so that they could get off to a flying start
laminating their enriched dough.
Banging already. They need to go quickly.
Oh, my gosh.Ooh-la-la. What is going on?
Ooh, there's a lot of knocking today. I guess the conversation's over now.
We have to talk a bit louder. OK.
Conversation's done now.
The lamination must be perfect,
so that's why everybody is beating the butter - boom, boom -
to make it the right temperature.
Otherwise, the butter breaks.
To incorporate the butter correctly,
it's essential that each turn and fold is made with precision.
I did two double turns yesterday
so I need to do the last single turn.
Without even layers, the butter will leak out when baked,
resulting in flat, soggy viennoiserie.
It's very physical.
So much sort of banging and... Oh, yeah.
I said banging and pounding going on,
but I don't know what to say after that.
While one team-mate begins laminating the brioche feuilletee...
Oh, don't scare me, Cherish.
..the other must create their take
on the savoury puff pastry viennoiserie.
I love viennoiserie.
I can eat, sleep, and breathe viennoiserie.
I am obsessed with lamination.
It has to be so well-defined.
The puff pastry has to be crispy,
it needs to be flaky, and it needs to be buttery.
Chefs, it's time for you to show me how clever
and innovative you are.
It's the quarterfinal,
and if the chefs can not make me a perfect lamination puff pastry,
they should get out of my kitchen.
Good morning, Chefs. Morning. Morning. For out of four wins.
The pressure is on, isn't it? Yep. Yeah. Definitely.
So, who is doing the puff pastry? Me.
So, we've got ham,
smoked Lancashire cheese, and a mustard mayo.
What pickle is that?
Some beer pickle. Do you want to try?
Oh! Ah!
Andy and Raf's pungent beer pickle will garnish their classic ham hock
and smoked cheese filling,
encased in delicate compressed puff pastry
that's a little out of their comfort zone.
Viennoiserie... Yeah.
..I've never, ever said that word ever in my life,
but I imagine I'll be saying it a lot of times today.
"Viennoiserie".
None of us work really in the hotels that do it often...
Right... but we have done it.
Keep calm and carry on, Ellie. Absolutely.
At work, we have the dough machine to spread it out.
So, this is the tricky part, when you handle the puff pastry.
Creating multiple puff pastry layers from scratch is painstaking work.
You've got to put your back into it. You're going to be aching tomorrow.
Here.
The gun show!
But Caroline and Martin...
Keep a nice rectangle. Yeah, yeah. Yep.
..have given themselves even more to do.
The puff pastry,
we weren't too happy about the one from last night.
It wasn't, like, right, so I've had to do it again.
Caroline and Martin hope to shape their paprika
and oregano-flavoured puff pastry into spiral cones
filled with soy, lime, and ginger king prawns,
thyme bechamel, and chilli oil pipettes...
..if their dough is made in time.
This time it looks great,
so now Martin just has to chop chop.
Oops. Are you OK?
Sorry! Yeah, yeah, yeah.
Oh, Martin.
As well as puff pastry perfection...
I go back to the fridge to rest it a bit.
..Cherish and Benoit demand delectable...
Painful, this.
..sophisticated flavours.
OK or not? On schedule, on schedule.
Wallace, nice to meet you. Nice to meet you.
Thank you so much for subbing in for Subin.
So, Wallace, are you a secret viennoiserie assassin?
No, not really.
Oh, why did you bring Wallace? Honestly, Annie.
Could've got someone better!
Annie and Wallace plan to execute 24 pithivier pie puff pastries
filled with a plethora of miso-flavoured fungi.
So, we're using king oyster mushroom,
shiitake mushroom,
and then we have like two types of like shimeji mushroom,
white and the brown one. What, did you say magic mushroom?
Yes, she did. Magic mushrooms. No. You're not using magic mushrooms?
No, no, no. She said magic mushroom. I heard it. She's going to make us high today.
Mayank and Dharma are also hoping to take the judges
on a mushroom trip...
The savoury filling that we're doing represents where we come from,
so we need to do it carefully.
..back to their native India.
In India, we call it gucchi matar.
The gucchi is the morels.
There's a lot of mushrooms in the kitchen today.
Yes. Can I try some of the filling? Yeah, please go ahead.
Mmm! Do you like it?
I do like it. Cos, typically, I'm not a massive fan of mushrooms.
Yeah. But it's a great balance with the flavours as well.
Thank you. Good luck.
Mayank and Dharma's extravagant mushroom
and pea filling will be combined with paneer and fenugreek,
and sit within fragile puff pastry baskets.
Because there's so much butter in it,
if you press it too much, it just...
To create stunning viennoiserie...
We just need to squeeze as tight as possible.
Otherwise, it's going to, like, burst.
It burst already, so...
..the chefs must push their creativity...
That's for the handle for baskets.
..and their puff pastry to the limit.
So, it's just going to press it slightly and hold its shape.
By doing this, we're just forcing it to do what we want it to do rather than what it wants to do.
And Mauro and Daniel and are hoping to produce a pearl.
What is that for?
Pastry's going to be baked
in the middle of two scallop shells.
You're using the scallop shell as a mould? As a mould. That's smart. Wow.
That is very clever. Clever.
It's a shape you don't find on Instagram or in shops,
so we want to do something a bit different.
Inside Mauro and Daniel's unique puff pastry shells
will be grilled scallops and pancetta with fish
and champagne veloute in a bid to improve
on last week's fall from grace.
So, last week was the first week you didn't top your round.
Yeah, we were not happy, but it was a lesson.
What did you learn? Stay humble and work hard.
Anybody can win and anybody can go home.
Well, it's a new dawn, it's a new day.
Best of luck, my friends. Thank you very much.
While the rest of the puff pastry is taking shape...
I'm just a little concerned I'm behind on this.
..Martin's still laminating his.
I'm not going to get it in the oven.
Yeah, you will. Will I?
But not with that attitude, you won't.
Chefs, half your time has gone,
which means you have half your time left.
Sorry, I don't control time. That's how it works.
With the savoury puff pastry hitting the oven...
Half an hour to cook.
..the challenge is also heating up as the chefs still have to prepare
three sharing brioche feuillete.
This is a tough challenge.
Number one, the brioche dough needs to be perfect.
It has to be light, fluffy, rich, laminated.
You see the butter? I see. Very nice, huh?
So, we want our team to be a bit creative around the shape,
but if you overcompress your brioche dough
within a small mould, it's got nowhere to go.
You need to leave enough room for the brioche to flake up.
The brioche needs to be absolutely stunning.
Are you doing the sweet stuff, Caroline?
Yes, I do love a brioche.
That's probably the French part of me.
Beautiful, and colourful. Yeah.
They're my two favourite colours, green and pink.
Oh, my God, you're wearing green and pink today.
It's a sign.
It's a sign. It's a sign.
To ensure sufficient time to prove...
We have layers. I repeat, we have layers.
..it's crucial the chefs shape their brioche
as quickly as possible while making sure
to leave enough room for the dough to grow.
Oh, what the BLEEP am I doing?
You've done it several times this week just to practise...? No.
Just once. No way. It was... It was quite busy at work.
We did a lot of changes last night.
You did a lot of changes last night...
Yes, last night in the recipe... so it's something you haven't done before? No. Whoa!
While in the proving drawer,
the brioche feuillete will double in size,
creating a light, fluffy texture.
I'm very behind time.
It should be gone to the proving by now.
But it's a process that can't be rushed.
And alongside well-risen dough...
So, for the flavour, we are doing rice pudding with pear.
..the chefs must also elevate their brioche flavours.
We are putting an apple tarte tatin on the top.
I'm going to layer it like a dauphinoise potato.
It's Andy's twist always making my life a lot more difficult.
Blaming me again, isn't it? Pretend we're in love.
Chefs, you have one hour left.
Get the puff pastry round these cones, ready to bake.
While Caroline and Martin's puff pastry has yet to go in the oven...
..for the rest of the chefs, it's the moment of truth.
Oh, that smell of puff pastry, it's like a sexy Greggs.
Some of them, the inside burst. Hopefully, inside it's cooked.
Careful, careful, huh?
It seemed to work. It came out like the shape of a scallop.
What happened?
It's pressed them too much, hasn't it? Yeah.
It's pressed them too much,
and it's just basically destroyed them.
We've got nothing to go with now.
You have a bit of a spare dough, no? A tiny bit.
OK, well, do what you can.
Chefs, you have 30 minutes left.
The puff pastry is in the oven,
so hopefully it'll come out before the time is up.
We are making some more. Just don't stretch it much.
We've got a bit which we'll throw in,
do as many as we can.
But the remaining puff pasty won't be baking alone.
Brioche and this will go in the oven together. Yeah, OK.
And while the puff pastry will go down to the wire...
We'll get a few more out of this.
Oh, my Lord.
..Caroline's brioche has proved an even bigger problem.
My prover was way hotter than it was supposed to be,
so my brioche is basically ruined.
All the butter leaked out of it. Nothing I can do now.
Don't stress.
You guys are the flavour champions, right?
Thank you. Thanks, Liam.
Start building these.
OK, shall we try?
So, we're going to stick another one like this.
We are not sure if it's going to work.
Chefs, you have five minutes left.
Puffed up more than we want.
It's created a sort of, like, messy look on the top.
Fill it, fill it, Daniel. We need to finish.
Now I'm putting the rice pudding and the pear compote inside.
It's all good.
I am very unhappy. As I expected, it's very dry.
That one is perfect, actually.
Just try and get as many as we can.
Chefs, you have one minute left.
And careful when you handle them. Yeah.
Leave those ones and give me another one.
No, no, no, no, no. We're done, Chef. Leave it.
Start putting the pea shoot.
Some of them are not happy.
Martin, stop panicking. Sorry, Chef.
We're going to end up with 12, half of the amount required.
Chefs, that's it. That's the end of your challenge.
Please step away from your viennoiseries.
You did great. Amazing. Thank you.
At least they got something to taste. Yeah. We're happy we're there. I think we did our best.
The teams' savoury puff pastry
and sweet brioche feuillete now face the judgment
of Cherish and Benoit.
Mauro and Daniel, please come on up.
Looking at your savoury puff pastry,
I really like it.
I think the idea is really refreshing,
I've not seen this before.
I think very impressive.
So, it's a rough puff pastry filled with a veloute
with a champagne and fish stock.
On top, there is a scallop with Italian pancetta.
First of all, I really like your puff pastry.
I think it's crunchy, it's really well-cooked.
Your veloute I think is a bit fishy, but fishy in a good way.
Overall, I don't like it, because I love it.
I've got a lot of puff pastry compared to what's inside.
Now having said that, you've made the best use
of the puff pastry creating those shells,
and the veloute is beautiful.
Mm. Shall we?
So, this is our laminated dough,
and inside is pistachio custard and raspberry jam with mint.
It's not good.
It's very good.
It tastes a lot better than it looks.
The texture is very light and fluffy... Mm.
..and the flavour of the mint and pistachio
brings an extra richness and creaminess to the dough,
and the raspberry works very well.
I loved it.
A good job, so well done. Thank you very much.
Thanks, Chefs.
I like the idea, those little baskets.
My heart was pumping when I saw so many cracks,
but luckily, you had plan B,
and the plan B is to redo them again, so well done for that.
What's the flavour inside?
Puff pastry is very flaky,
and because you rolled it thinly, it's ever so beautiful to eat.
I ate the little handle over here. Again, it was very flavoursome.
I love the beautiful morels inside... Mm.
..but would I go back?
Maybe not.
It's a confusion of flavour for me.
For the viennoiserie, we've done lemon, ginger, and honey.
Love, love, love the ginger, that kick in.
Not overpowering,
but actually it enhances the whole flavour profile.
I've got one problem, though - it's the brioche itself. Mm.
Very, very tight.
You can see here,
you don't even know it's been laminated,
so it's not pleasant as far as the brioche is concerned.
OK, thank you very much. You worked very hard - twice.
The more simple you go,
the more difficult it is to hide your mistakes.
So, the puff, we have the mushroom and miso.
I like the texture of the puff pastry.
It's crispy, it is flaky.
The only thing, this layer over here is actually quite raw.
Well, for me, I'm going
to keep it sweet and simple - I'm bored.
The flavour profile is a bit flat.
It's a shame, because it's not all bad,
but it's just there's no life to it. Mm. OK?
So, inside, we have the rice pudding with cardamom
with the pear compote.
The rice pudding...
..I loved it.
Thank you, Chef. Now the brioche.
It's not done correctly. Mm.
It's too tight.
It's not easy to adapt yourself in a kitchen
you haven't been before.
You've done your best. Thank you very much.
Yeah, thank you, Chef. Thank you, Chef.
I have to say, it's very original, yet very classic.
What I really, really like is that this...
I think it's very sexy. I think it's meant for me. Look.
And what I really like is this little pipette...
..it's so fun to eat with.
For the puff pastry, you have king prawns,
ginger, bechamel with chilli oil pipette.
And your puff pastry here is baked beautifully.
It is also flaky. The prawns are beautifully cooked.
That little pipette of chilli makes it work.
Mm-mm-mmm. It's a bingo for me.
The brioche feuillete has a white chocolate,
pistachio, and cranberry chocolate bar in it,
but all my butter melted before it went into the oven,
so the layers just stuck together.
Ah, it's a bit of a shame, because obviously at the minute,
what I've got is a very dry, compact dough.
It doesn't feel like a brioche.
Positive side,
I really like your chocolate bar in the middle.
As it stands, the brioche is not pleasant to eat.
Thank you, Chefs.
It's not too bad.
Hmm.
The sandwich, it doesn't look great.
Mm. No. We pressed them too much and they just fell apart.
What a shame, Chef.
On the puff pastry, we've got smoked Lancashire cheese emulsion
topped with some ham hock,
and then we've got some beer-pickled onions
and some mustard mayo.
I think this is the best filling I've tasted today.
The beer pickle adds the extra crunch,
and the puff pastry was so well made.
It was just perfection in terms of tasting.
Damn, you do not have the 24 that I ask for!
Now the brioche.
The brioche feuillete is cinnamon,
and it's got an apple tarte tatin on the top,
and it's glazed with a calvados glaze.
Little tarte tatin top.
I'm at home. I love it.
Well, the idea is really good,
but the execution is not as good as I'd like it to be.
The brioche is actually a bit tight.
Chef, you have a lot to chase tomorrow.
Oh! Work hard.
- Thank you very much. - Thank you.
They really liked the filling, so that's a relief,
but the challenge was about puff pastry and a feuillete.
Hopefully, a strong piece tomorrow
will put us right back where we need to be.
Overall, they seemed to enjoy both.
We are happy-ish. Happy-ish.
It was a bit embarrassing for me serving this brioche to the judges.
In this competition, everyone's getting better.
We have to also get better,
so we need a strong showing, yeah. Definitely, for sure.
To be ready for tomorrow's showpiece challenge,
the teams have been given a golden hour in order to prepare.
Here we all are,
Liam's back with us, and the chefs are back in the kitchen.
Judges, how did they do?
Harwood Patisserie struggled.
What a shame they did not complete their challenge.
Unfortunately with viennoiserie,
you rarely have enough time to do it twice.
Well, saying that, Bisous Bisous, they remade their pastry,
and they still caught it in time.
Well done. And then you've got The Dorchester,
who had a tricky day with Subin not being here.
Do you think they struggled a little bit because of that?
It's difficult to say
because I believe Wallace has got good skill,
but they've made a couple of mistakes which were costly.
That's it. Mm. And then Mayank and Dharma.
The star of the show was inside the basket,
and the puff pastry was just holding it all together.
And then you've got The Landmark.
On this challenge today, would you say they're on top?
Possibly I think, compared to what they did last week.
They were right on the bottom for the first challenge.
And this week it's Harwoods.
I think they've got the skills to pick it up.
It's been tough today, but tomorrow will be something else.
So, you've got sugar, you've got chocolate,
and then you've got reptiles or amphibians.
That's a lot to do, isn't it?
I hope it doesn't cause anyone to have some crocodile tears.
Oh!
Just one more challenge stands between the teams
and a place in the semifinal.
Welcome back, Chefs.
Today, we're taking inspiration
from two of the longest-surviving species on the planet.
Judges, is this challenge about yourselves?
Ha!
No, Liam.
Chefs, today we want you to create a dramatic and beautiful showpiece
inspired by the theme Life of Amphibians and Reptiles.
But I'm going to wish you good luck,
because this is the one you've all been dreading.
Your showpiece must combine successfully sugar work,
which likes it hot,
and chocolate work, which likes it cold.
Well, I love chocolate, but I hate being cold.
What an existential crisis.
While I wrangle with that, Cherish,
why don't you tell the chefs what else they need to make?
Chef, you also have to make 30 desserts,
all perfectly identical
and incorporating within your showpiece.
For the first time,
we are giving you total freedom with your dessert.
You can make anything you like
as long as it's keeping within the theme.
We have given our trust in you.
Please do not disappoint us.
Chefs, you had an hour last night to prep
and now you have a further four hours to complete this challenge.
Good luck, and your time starts now.
OK. Let's go.
Right, let's go, Andy.
We're on it.
If you were an amphibian or a reptile, what would you be?
A toad. I see that about you.
I've got frog eyes. What would you be?
A skink. That is not real. A skink is. It's a type of lizard.
I thought it was the brown mark in the bottom of a...
A skid. That's a skid mark. That's a skid mark.
It's going to be one of the most difficult
because of chocolate and sugar together.
In the golden hour,
the chefs were able to prep and set their larger showpiece elements...
..to give them the best chance
of conquering the unpredictability of chocolate...
OK. This is not coming out.
..and the brittleness of sugar...
Sugar is very delicate. It can crack quickly.
..to make their reptile and amphibian showpieces come to life...
I need you to come out, friend.
Did you ever have, like, a pet snake or anything?
Well, back at home in Brazil, snakes are poisonous,
so we don't really see them as pets cos they can kill you, essentially.
If you can't cuddle it and it's not furry, what's the point?
True. And I apply that to many things in life.
Combining chocolate and sugar, obviously a lot can go wrong.
Chocolate likes it cold and sugar very hot.
Once it's cooked, you have to work at it very quickly,
but crucially, it's also very brittle.
We did a course in prep for this, and mine was shocking.
That's why Raf's doing it. He's always dropping me in it.
For the first time, we have given the chefs total freedom
to create their dessert,
but it must be inspired by the theme Reptile and Amphibian.
All our cakes will be eggs.
The more techniques you bring, the more at risk you are,
and we're also going to bear that in mind,
because we asses the best-skilled team
to move forward in this competition, so show us some skills.
Good morning. How are we feeling today?
Morning, Chefs. Morning. Ooh, I see that there's a frog.
Did you carve the froggy?
Wallace helped us to carve the frog.
So, Wallace... Really good... how many times have you practised your showpiece?
I think, like, two times. No. Just one time. Just one time.
Optimist Wallace.
A chocolate frog will be the centrepiece
of their rainforest design,
and although having only done
sugar work once before,
Wallace will be taking on Subin's
sugar leaves and dragonflies,
as well as their tropical desserts
of mango and coconut.
OK, so, Wallace has a big day ahead of him.
Could you please tell me where has the inspiration come from?
Uh, from me, because... You? Yeah, because... Frog?
Yeah, it's my nickname. Why?
Cos when I get scared, I jump, like, everywhere.
Would you be able to show it to us?
I'll, like, a jump like this.
Let's do it together. Come on.
Shall I jump as well? One, two, three.
Allez, keep hopping up.
We're just making, like, a bit of frogspawn for effect.
Also plumping for a frog,
and with a point to prove after yesterday, are Andy and Raf.
We are doing a pond that has been littered with pop cans
and plastic and netting,
and it's the life of an amphibian
because they're living in and among all our litter.
Chocolate lizards and a blown sugar frog
will be overlooking their polluted pond,
littered with spilt oil, corroded coral,
and discarded cans
of black forest gateau with a cola sponge.
Black forest gateaux, there's nothing wrong there,
but we've had pollution brought to the show before,
and it turns out to be a very grey, dull showpiece.
Is yours going to be colourful?
Yeah. Did you name your froggy?
Kermit, maybe? Kermit the Frog.
As long as he doesn't call it Benoit, I'm fine.
We have, uh, so many things to do.
The dessert must be done in a short amount of time.
All 30 of the teams' chosen desserts
need to be integrated into both the structure
and theme of their designs.
This is the chocolate fudge cake.
It's got cola in it,
so I'm going to put the chocolate mousse in,
fill it with cherry in the centre for the pop cans.
And in Caroline and Martin's showpiece,
their desserts are also part of the circle of life.
So, a tree has been hit by lightning
and it got broken in half,
and a bird's nest that was on the top of the tree fell
and all the eggs are going to be eaten by the snakes.
Clinging to their storm-damaged tree
will be moulded sugar snakes
and lizards,
and emerging from within will be
a giant albino white snake,
preparing to feast on their coffee,
cherry, and whisky bird eggs.
That's so graphic.Yeah.
How's your sugar work?
Let's say that I prefer chocolate.
Chocolate will be OK when this comes out.
Is that the main, core foundation of your showpiece? It is. It's the whole showpiece.
You are giving me...
Why am I nervous?
Trunk, come out of the moulds.
Yes, please, trunk.
Also creating desserts in the form of eggs
are Mauro and Daniel...
I'm making the almond mousse for the dessert.
..although their inspiration
involves the eggs being protected from harm.
With my wife, five years ago,
our first holiday together in Mexico,
we went to visit this sanctuary for turtles.
It was very nice.
So, how are you combining sugar and chocolate, then?
The big turtle will sit on the sugar wave.
The turtle is on top? Yes. But a bit fragile, no?
Shouldn't be a problem, eh?
Their turtle eggs of almond,
apricot, and brownie will sit safely nestled in sand,
and riding on top of a huge isomalt wave of coral and fish
will be a triumphant chocolate turtle.
Is he happy today, or is he is he...?
Yeah, he is... I'm happy every day.
That's a big smile. That's good. Good luck, Daniel.
Thank you very much. Thanks, Chefs.
The turtle is going to look cute, like Chef Dharma.
And Mayank and Dharma's turtle inspiration
comes from Dharma's childhood memories
on the other side of the world.
Way back when he was young and in Nepal,
which is generations ago, probably,
communities had, like, a pond where there were turtles.
Those turtles used to eat apricots. They're fancy.
Dharma's Nepalese chocolate turtles will be swimming
in a cast sugar water and pulled sugar leaf pond,
and in a nod to the apricots he used to feed them,
caramel chocolate
and apricot entremets
will be floating
on chocolate lotus leaves.
Turtles in, like, a scene from a pond.
From a pond? Yeah.
I thought you said "Bond", for a second - James Bond. James Bond. No.
I haven't watched any James Bond movie. You haven't seen any James Bond?
They're boring. Boring?
Secret agents with guns and murders, boring?
Too straight for me.
Crocodiles, lizards, turtles, snakes...
Chefs, you're halfway through.
Bullfrogs!
That's an amphibian, isn't it? Bullfrog.
We need to get everything for the dessert ready to go,
and then we can solely focus on our showpiece after that.
You have to make a lotus stem.
A bit worried about will the leaves hold the dessert
I'm going to place on them.
So, they're going to be really solid and thick.
Otherwise, it's going to collapse.
But while Mayank is worried
about their sugar supports being strong enough...
..Caroline has a very different problem with her tree trunk.
I'm going to saw my mould open,
because I've tried everything and it's not working,
so heavy-duty it is.
Please, please, please.
Get out. Let's just go home now.
Argh!
I'm going to pop my dessert in the freezer.
So, we're choosing edible printer.
Edible ink.
It's an edible printer. Come and have a bite.
With less than two hours before the teams
need to complete their reptile and amphibian showpieces...
I'm making the leaves for the stand.
Jesus. What's going on? Come on.
..while Caroline and Martin have managed
to cut through the outer edge of their mould...
Ahh! It's all the way down. Yeah.
..they still need to remove
the inner cylinder to free their tree.
Yeah. Yeah. Yeah.
Go on.
Did we have some pliers?
One, two, three.
Nah. Come on.
One... Two... two, three.
God! Argh!
Right. Tree.
We're OK. We're all good.
I think we all just had an experience.
We're a lot behind.
Daniel is sticking the pieces.
Daniel, how are you feeling about the challenge?
He's focused. Just tunnel vision. Yeah. Love that.
The problem will be when we have to stick the turtle.
Absolutely.
The sugar's still warm. That's why it keeps moving.
And... Yeah. And the chocolate melts.
Even if the teams manage
to conquer the contrasting temperatures...
It's melting. Yeah. It's dropped.
..they also have to contend with the fragility of the sugar.
Our sugar broke last week. Hopefully, it won't break today.
Don't rush, don't rush. It's fine, it's fine, it's fine.
It looks amazing. Has he got a name? Not yet.
It should be a female because she brings the eggs on the beach.
We do need to come up with a name. Who's a happy lady?
I don't know. Margaret Thatcher!
Margaret Thatcher? Margaret.
Honestly, of all the people to come up with...
Chefs, you have one hour left.
Might be a good time to tell you I'm terrified of frogs.
I'm going to try to get my vision to the judges
as much as possible, even if it's not the whole thing.
Caroline and Martin. A lot is resting on the tree.
There's quite a lot of things going on in their dessert.
Cherry compote, whisky ganache.
My biggest concern here,
have they done enough for sugar work?
They bought in some moulds,
and technically, there is absolutely zero skill there.
What did you make of Harwoods Patisserie?
Yes, I can see that Raf is making a frog out of sugar,
and a sugar pond - quite intriguing.
I think they bring you a lot of techniques,
and I think they still believe they can make the semifinal.
Well, I think we're going to "leap" into it, hopefully.
We might "croak" it, though.
So, Mayank and Dharma,
I think their sugar work skills is not quite there.
Unfortunately, it's not shiny whatsoever. It's a bit dull, isn't it?
And a lot of work on the showpiece,
so it could be very fragile as well.
It's sugar.
Maybe you're going absolutely amazing,
but one thing wrong and everything just crumbles down.
This snake is going to be coming out of the trunk
of the tree, hopefully.
How long's left? Chefs, you have 30 minutes left.
Good Lord.
I am one hour behind schedule. I will just have to move fast.
We can move that if you want now. Yeah.
Some of these are looking "turtle-y" awesome, aren't they?
I'm ignoring that.
I "newt" you wouldn't like that one.
It's not over until it's over.
Right, are you ready? Steady. Yeah.
I'll go now, Annie. Go, go, go.
Take it off. Now?
Daniel, do you want to come here? One second.
I know where to put all the sugar.
Hold it. Hold it.
I told you not to do this.
Focus, focus.
Oh, my gosh. You all right?
OK. What can be salvaged?
You've got your sheet still.
Oh, I'm so sorry.
Chef, small pieces.
I will do it. You do your carry-on. I will do it.
I will try, see what I can do.
One, two, three.
Pull, pull, pull, pull, pull. Pull, pull?
The tray, the tray. Pull, pull, pull.
Ah! Oh, yeah. Good.
I just have to glaze the chocolate and apricot dessert,
then I'll join Dharma.
Sugar, always danger.
Are the desserts ready?
I just need to wrap the black forest gateaux.
I just need to spray the frog,
because Wallace needs to spray the tropical cakes.
Careful. No, no, no, no, no.
Slowly, slowly.
Brilliant. I broke the tongue.
How much time is left?
Chefs, you have ten minutes left.
BLEEP my life.
Go to do your cake.
We've just got everything to put on now.
And not a lot of time to do it.
Can it come? Wait, wait, wait.
Martin, we need the cakes. Pop 'em out.
Just need to pipe the cake
and then I need to finish off the frog.
So, Mauro, I'm going to need you. Coming, coming, coming.
It's going.
You've got to hang for me.
St James' Court have managed to pull something together very quickly.
Yeah, but now it's going to be even more fragile
because they've put the pieces together.
We need more, chocolate, Daniel. No, put the... Hold.
I'll put more chocolate. That's what I'm saying.
- Put it here, maybe? - There's fine, yeah.
No worries. It's fine.
Just get another. I'll stick this one.
Chefs, you have one minute left.
It's enough, it's enough, it's enough.
Move the frog, Annie!
Just get some eggs there. Yeah.
It is time.
Here.
She's moving the frog at last.
Slowly, slowly.
Can we turn it a tiny bit? No, no. Don't touch nothing.
It's absolutely fine.
24, 25, 26, 27...
Chefs, that's it - your time is up.
..30.
Please step away from your showpieces.
I need a cigarette.
It's not my best work, but it is finished.
I'm sorry. Give me a hug.
Something is there. Something is better than nothing.
Five remarkable reptile and amphibian showpieces
now face the judgment of Benoit and Cherish.
Annie and Wallace from The Dorchester, come on up.
Well, when I was looking at you doing the spraying, I said,
"Ooh, it doesn't have the time to set correctly,"
but you say it's the rainforest, I get it -
it looks like it's raining on the frog at the minute.
And lovely sugar work details.
I think you've done a great job today.
I will give you a "boom"!
Wallace, well done.
This is the second time you're doing sugar work.
Yes. I think you did an amazing job.
Well, let's find out if your dessert delivers something pleasant.
Inside, we have the coconut crunch, Victoria sponge,
tropical gel with mango compote,
and then outside we have coconut mousse.
You've been a bit safe in terms of the flavours.
I will not go as far as boring, though,
because the flavour profile shines through.
I don't like the dessert...
..because I love it.
The beautiful Victoria coconut sponge,
you get onto the big chunk of mango -
who doesn't like mango?
Love it, love it, love it.
You should be very proud of yourself.
Wow. Welcome back. Well done, guys. See you later.
Thank you, Chef. Thank you.
You should be proud.
Mm.
OK, Chef, I think it's an understated showpiece.
The pollution aspect, dark and dirt and grey,
doesn't make for exciting colour to look at,
but the cans are fully integrated in your showpiece,
and more than that, they are part of it.
I really like the way
that you printed out the logo onto the tin.
I think that is really fun.
Could you please take us through your tin?
Vanilla custard mousse,
and then fresh cherries, dark chocolate mousse,
and two layers of chocolate fudge cake
which we used a cola inside as well.
This is the best part.
Me? I'm the best part?
Ahh, you're always the best part.
Uh, I am, yeah.
The cherry compote is ever so tasty.
The bavaroise mousse so light,
and then, boom, comes the cola sponge.
I love it!
It works because it's so light.
You could eat the whole portion without feeling boated.
Two portions.
You want two? Two, easily.
It's a beautiful dessert. Mm. Well done. Well done, Chefs.
Thank you very much. We'll see you a little bit later.
Thank you. Thank you.
Nice one, Chefs.
I really, really like the way that you cast the wave,
and I am so pleased
that you actually handcrafted the turtle.
For me, in this room, you have the best reptile showpiece.
A cracking showpiece.
Those beautiful little guppy fish,
the integration of your turtle eggs,
everything works.
Well done.
Thanks. Thank you.
Could you please take us through your creation?
Almond mousse with an insert of apricot confit and the brownie,
apricot and passion fruit glaze,
and at the bottom are chocolate sables.
Well, I like the combination that you put in.
However, I wish that you put a bit chunk of apricot
in with a little bit of a coulis in there
so that when I eat it, it's a little bit more refreshing.
Well, I loved it.
I've got a beautiful, silky almond cream.
The passion fruit zings up the apricot.
I agree with Cherish.
Could be a little fresher in the centre,
but overall, I really like what's going on here.
Thanks. Thank you. Allez hop!
You can go.
Thank you, thank you.
Thank you, Chefs.
OK, basic techniques everywhere.
It's a tube with some modelling chocolate on it
and moulded sugar work everywhere else.
This I would see more at the beginning
of the competition than in a quarterfinal,
when clearly it's heating up in the kitchen.
Well, Chef, how I wish that you made a full egg than half an egg.
When you look at it, it is not cleanly finished,
and when I look at the snake,
there's not much skill input in there.
OK, well, let's find out if there is more skills inside your dessert,
so what have we got?
A cherry compote, a whisky ganache, a coffee ganache,
and an almond and chocolate genoise at the bottom.
OK, do I enjoy eating cherry with coffee?
The short answer is yes.
The whisky part I would've tuned down a little bit,
but all in all, yeah, a good combination of flavour.
Wow. I'm a bit tipsy now at the moment.
My palette is all whisky.
It's just overpowering,
and it takes over the rest of the beautiful components
that you input in.
OK, well, you've worked very hard.
We can only thank you for that and speak to you a bit later.
Thank you. Thank you. Thank you, Chef. Thank you.
OK, Chefs, a little bit of a crash.
Everything crashed.
But you did not give up,
and that is what competition is all about.
And it's a showpiece of sugar work.
It's a bit flat, but you've tried three or four techniques,
though you are not very comfortable with it.
I have to commend you for your hard work.
The biggest problem for me is more your little dessert,
which do not look very neat.
Would you please take us through your dessert, please?
There's, uh, milk chocolate mousse with apricot jam
with dark milk chocolate feuilletine and almond dacquoise.
At the base, we have chocolate sables.
OK, well, the milk chocolate mousse is actually quite pleasant.
Apricot, though, not enough.
But the biggest problem for me is your glaze.
That's very elastic and sticky,
and when you eat that, it's not pleasant.
I have to agree with Benoit.
Instead of doing a normal glaze,
you could have actually injected apricot puree into your recipe,
and then it will be more delightful when I eat it.
OK, well, you've worked very hard - that has been established.
Will that be enough to see you through to the next round?
We'll find out soon enough.
Thank you very much, and see you later.
Thank you, Chefs.
Benoit and Cherish must now decide
which four teams will make it through to the semifinal
and who will be going home.
They won everything since they started this competition,
but the last couple of days have been difficult for them. Yes.
The desserts, they loved.
Hopefully, we just scrape through and get through to next week.
I see more chocolate than sugar.
They're not taking any risk whatsoever,
or they don't have the skill.
I did the best I could with the skills I have.
Probably not enough for the semifinal, which is a shame.
It's going to take a bit of a miracle, I think.
They're stretching themselves. Mm.
But is this the level of skill we want?
We smashed it, quite literally!
Maybe we go home. I've already booked everything.
Benoit and Cherish have made their decision.
The judges thought the team in first place
hung on for the win today
in the face of very strong competition.
Congratulations...
..Mauro and Daniel from The Landmark, London.
You're through to the semifinal.
In second place...
..Annie and Wallace from The Dorchester.
Congratulations. You're also through to the semifinal.
In third place, Mayank and Dharma from St James Court.
Congratulations.
Which leaves Caroline and Martin from Bisous Bisous
and Andrew and Raf from the Harwoods Patisserie.
After much deliberation, Benoit and Cherish have decided
that the team who'll be leaving the competition tonight is...
..Caroline and Martin.
Congratulations to the rest of you, and we'll see you next week.
I'm happy that we made it this far.
You all right? Yeah. I can't believe it.
We really wanted to make it to the semifinal,
but I've learned so much.
And I'm very proud of Martin, very proud of myself.
I'm going to cry again.
Are you going to crack a smile?
Yeah.
Give me a hug. Come on. Well done.
We can have a smile now, but in ten minutes in the car,
we will start to think about the next challenge.
It's two steps forward, then we arrive at the final,
so it is this thing which pushes inside, you know?
I'm shocked.
I've never been this shocked in my life.
For the semifinal next week, I think we need to push really hard
because the teams are really strong.
Oh, my God.
Yeah.
Next time...
You're fighting for a place in the final.
..our four remaining teams...
My heart is pumping. Beep, beep, beep.
..will become three...
Oh, my God.
..as they take on a secret challenge set by a special guest...
The head pastry chef at Harrods, Philip Khoury.
Good morning, Chefs.
..and a supersized showpiece...
Inspired by Land Of The Giants.
Which three teams will secure a spot in the final...
Let's go, let's go, let's go.
..and whose hopes...
..will be dashed?
I feel like a giant now.
Subtitles by Red Bee Media