1
00:00:02,000 --> 00:00:03,520
Last time...
This is exciting.

2
00:00:03,560 --> 00:00:06,200
..the final six teams faced
a secret challenge...

3
00:00:06,240 --> 00:00:07,600
I love not having a recipe.

4
00:00:07,640 --> 00:00:09,600
..and a gravity-defying showpiece.

5
00:00:09,640 --> 00:00:12,520
Your life in this competition
is hanging by a thread.

6
00:00:12,560 --> 00:00:14,320
Andy and Raf were flying high...

7
00:00:14,360 --> 00:00:16,760
Ooh-la-la-la-la-la.
I think I'm in heaven.

8
00:00:16,800 --> 00:00:18,520
..winning their fourth week in a row.

9
00:00:19,800 --> 00:00:21,200
Annie and Subin hit turbulence...

10
00:00:21,240 --> 00:00:22,640
I'm the one going home.

11
00:00:22,680 --> 00:00:24,240
..but it was Chantelle and Kasia...

12
00:00:24,280 --> 00:00:25,440
I'm shaking.

13
00:00:25,480 --> 00:00:27,040
..who failed to take flight...

14
00:00:27,080 --> 00:00:29,800
At the beginning of the competition,
a piece like this one can work,

15
00:00:29,840 --> 00:00:31,320
but look around the kitchen today.

16
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..and had to leave the kitchen.

17
00:00:32,760 --> 00:00:34,560
We'd never made
a showpiece before this,

18
00:00:34,600 --> 00:00:35,800
never worked with sugar,

19
00:00:35,840 --> 00:00:37,880
so we knew going in
that it would be a challenge.

20
00:00:37,920 --> 00:00:38,960
This time...

21
00:00:39,000 --> 00:00:41,360
Martin, stop panicking.
I'll stop panicking. Great.

22
00:00:41,400 --> 00:00:42,600
..it's the quarterfinal.

23
00:00:42,640 --> 00:00:44,360
So, show us some skills.

24
00:00:44,400 --> 00:00:46,600
The teams are tasked
with viennoiseries...

25
00:00:46,640 --> 00:00:47,920
I'm very behind time.

26
00:00:47,960 --> 00:00:50,400
..and a reptile
and amphibian showpiece...

27
00:00:50,440 --> 00:00:52,160
Crunch, crunch. Crunch, crunch.

28
00:00:52,200 --> 00:00:55,120
..requiring mastery
of sugar and chocolate.

29
00:00:55,160 --> 00:00:57,080
It's going to be one
of the most difficult

30
00:00:57,120 --> 00:00:59,080
because of chocolate
and sugar together.

31
00:00:59,120 --> 00:01:01,520
Who will secure their place
in the semifinal...

32
00:01:01,560 --> 00:01:03,560
I think we're going
to leap into it, hopefully.

33
00:01:03,600 --> 00:01:05,640
..and who will crash out?

34
00:01:08,280 --> 00:01:09,560
This is drama.

35
00:01:14,840 --> 00:01:17,880
Quarterfinals, we're here.
Ready, I think.

36
00:01:17,920 --> 00:01:19,160
Yeah.

37
00:01:19,200 --> 00:01:20,520
Five teams remain...

38
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Five strong teams.

39
00:01:22,280 --> 00:01:25,640
Everybody can win,
everybody can go home.

40
00:01:25,680 --> 00:01:27,960
..battling for a place
in the semifinal.

41
00:01:28,000 --> 00:01:30,000
This is insane.

42
00:01:30,040 --> 00:01:32,120
Yeah, yeah. I'm actually shocked

43
00:01:32,160 --> 00:01:35,360
and proud of us
that we made it this far.

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00:01:35,400 --> 00:01:38,240
But Annie's had to make
a last-minute substitution.

45
00:01:53,760 --> 00:01:55,040
Good morning, Chefs,

46
00:01:55,080 --> 00:01:58,040
and congratulations on making it
to the quarterfinal.

47
00:01:58,080 --> 00:01:59,960
Today is all about viennoiserie.

48
00:02:00,000 --> 00:02:02,320
The judges have asked
for two different items -

49
00:02:02,360 --> 00:02:04,440
one for Cherish and one for Benoit.

50
00:02:04,480 --> 00:02:05,800
So, what have you gone for, B?

51
00:02:05,840 --> 00:02:07,360
Chefs, today I want you to make

52
00:02:07,400 --> 00:02:09,840
three sharing-size
brioche feuilletee -

53
00:02:09,880 --> 00:02:14,160
a decadent pastry made
with a laminated flaky brioche,

54
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plenty of butter,
and sprinkled with sugar.

55
00:02:17,160 --> 00:02:21,640
Your brioche feuilletee will feature
two sweet flavours of your choosing,

56
00:02:21,680 --> 00:02:23,680
but whatever you decide to go for,

57
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your brioche feuilletee must be
super stylish,

58
00:02:26,520 --> 00:02:28,360
just like Cherish. Mm!

59
00:02:28,400 --> 00:02:30,840
Oh, thank you, Benoit.
Thank you very much.

60
00:02:30,880 --> 00:02:33,640
Speaking of the devil, Cherish,
what are you after today?

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00:02:33,680 --> 00:02:39,200
Chef, today I'm looking
for 24 most perfect puff pastries.

62
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Unlike Benoit,
I'm not feeling too sweet today.

63
00:02:42,440 --> 00:02:44,840
I want your filling to be savoury.

64
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Apart from that,
it's entirely up to you.

65
00:02:48,040 --> 00:02:49,240
It's entirely up to you.

66
00:02:49,280 --> 00:02:51,680
That sounds like a trap. Watch out.

67
00:02:51,720 --> 00:02:54,040
Right, you had half an hour
to prep last night.

68
00:02:54,080 --> 00:02:56,840
Chefs, you have three hours
to complete this challenge.

69
00:02:56,880 --> 00:02:59,880
Best of luck. Time starts now.

70
00:03:01,040 --> 00:03:02,120
Off they go!

71
00:03:03,440 --> 00:03:06,520
The chefs have been able
to rest their pastry overnight...

72
00:03:10,160 --> 00:03:12,360
..so that they could get off
to a flying start

73
00:03:12,400 --> 00:03:13,880
laminating their enriched dough.

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00:03:13,920 --> 00:03:16,440
Banging already.
They need to go quickly.

75
00:03:16,480 --> 00:03:18,440
Oh, my gosh.Ooh-la-la.
What is going on?

76
00:03:18,480 --> 00:03:21,640
Ooh, there's a lot of knocking today.
I guess the conversation's over now.

77
00:03:21,680 --> 00:03:23,400
We have to talk a bit louder. OK.

78
00:03:23,440 --> 00:03:24,640
Conversation's done now.

79
00:03:25,840 --> 00:03:27,320
The lamination must be perfect,

80
00:03:27,360 --> 00:03:30,400
so that's why everybody is beating
the butter - boom, boom -

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00:03:30,440 --> 00:03:31,880
to make it the right temperature.

82
00:03:31,920 --> 00:03:33,200
Otherwise, the butter breaks.

83
00:03:33,240 --> 00:03:35,840
To incorporate the butter correctly,

84
00:03:35,880 --> 00:03:38,960
it's essential that each turn
and fold is made with precision.

85
00:03:39,000 --> 00:03:41,480
I did two double turns yesterday

86
00:03:41,520 --> 00:03:43,920
so I need to do
the last single turn.

87
00:03:43,960 --> 00:03:46,840
Without even layers,
the butter will leak out when baked,

88
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resulting in flat,
soggy viennoiserie.

89
00:03:49,360 --> 00:03:50,640
It's very physical.

90
00:03:50,680 --> 00:03:52,720
So much sort of banging and...
Oh, yeah.

91
00:03:52,760 --> 00:03:54,720
I said banging and pounding
going on,

92
00:03:54,760 --> 00:03:56,320
but I don't know
what to say after that.

93
00:03:58,040 --> 00:04:01,360
While one team-mate begins laminating
the brioche feuilletee...

94
00:04:01,400 --> 00:04:03,040
Oh, don't scare me, Cherish.

95
00:04:03,080 --> 00:04:05,000
..the other must create their take

96
00:04:05,040 --> 00:04:07,240
on the savoury puff pastry
viennoiserie.

97
00:04:07,280 --> 00:04:09,160
I love viennoiserie.

98
00:04:09,200 --> 00:04:12,400
I can eat, sleep,
and breathe viennoiserie.

99
00:04:12,440 --> 00:04:14,840
I am obsessed with lamination.

100
00:04:14,880 --> 00:04:17,520
It has to be so well-defined.

101
00:04:17,560 --> 00:04:20,200
The puff pastry has to be crispy,

102
00:04:20,240 --> 00:04:23,160
it needs to be flaky,
and it needs to be buttery.

103
00:04:23,200 --> 00:04:25,960
Chefs, it's time for you
to show me how clever

104
00:04:26,000 --> 00:04:27,640
and innovative you are.

105
00:04:27,680 --> 00:04:29,000
It's the quarterfinal,

106
00:04:29,040 --> 00:04:32,960
and if the chefs can not make me
a perfect lamination puff pastry,

107
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they should get out of my kitchen.

108
00:04:37,080 --> 00:04:40,560
Good morning, Chefs. Morning.
Morning. For out of four wins.

109
00:04:40,600 --> 00:04:43,120
The pressure is on, isn't it?
Yep. Yeah. Definitely.

110
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So, who is doing the puff pastry?
Me.

111
00:04:45,080 --> 00:04:46,720
So, we've got ham,

112
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smoked Lancashire cheese,
and a mustard mayo.

113
00:04:49,160 --> 00:04:50,280
What pickle is that?

114
00:04:50,320 --> 00:04:52,160
Some beer pickle.
Do you want to try?

115
00:04:52,200 --> 00:04:56,080
Oh! Ah!

116
00:04:56,120 --> 00:05:00,400
Andy and Raf's pungent beer pickle
will garnish their classic ham hock

117
00:05:00,440 --> 00:05:01,920
and smoked cheese filling,

118
00:05:01,960 --> 00:05:04,600
encased in delicate
compressed puff pastry

119
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that's a little
out of their comfort zone.

120
00:05:06,760 --> 00:05:08,280
Viennoiserie... Yeah.

121
00:05:08,320 --> 00:05:10,440
..I've never, ever said that word
ever in my life,

122
00:05:10,480 --> 00:05:12,560
but I imagine I'll be saying it
a lot of times today.

123
00:05:12,600 --> 00:05:13,760
"Viennoiserie".

124
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None of us work really in
the hotels that do it often...

125
00:05:16,920 --> 00:05:18,320
Right... but we have done it.

126
00:05:18,360 --> 00:05:20,760
Keep calm and carry on, Ellie.
Absolutely.

127
00:05:21,920 --> 00:05:24,640
At work, we have the dough machine
to spread it out.

128
00:05:24,680 --> 00:05:28,400
So, this is the tricky part,
when you handle the puff pastry.

129
00:05:28,440 --> 00:05:32,800
Creating multiple puff pastry layers
from scratch is painstaking work.

130
00:05:32,840 --> 00:05:35,720
You've got to put your back into it.
You're going to be aching tomorrow.

131
00:05:35,760 --> 00:05:36,760
Here.

132
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The gun show!

133
00:05:39,160 --> 00:05:40,600
But Caroline and Martin...

134
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Keep a nice rectangle.
Yeah, yeah. Yep.

135
00:05:43,440 --> 00:05:45,960
..have given themselves
even more to do.

136
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The puff pastry,

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00:05:47,320 --> 00:05:49,520
we weren't too happy
about the one from last night.

138
00:05:49,560 --> 00:05:52,000
It wasn't, like, right,
so I've had to do it again.

139
00:05:54,320 --> 00:05:57,160
Caroline and Martin hope
to shape their paprika

140
00:05:57,200 --> 00:06:00,400
and oregano-flavoured puff pastry
into spiral cones

141
00:06:00,440 --> 00:06:03,360
filled with soy,
lime, and ginger king prawns,

142
00:06:03,400 --> 00:06:06,240
thyme bechamel,
and chilli oil pipettes...

143
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..if their dough is made in time.

144
00:06:08,600 --> 00:06:10,160
This time it looks great,

145
00:06:10,200 --> 00:06:12,760
so now Martin just has
to chop chop.

146
00:06:15,920 --> 00:06:17,320
Oops. Are you OK?

147
00:06:17,360 --> 00:06:18,760
Sorry! Yeah, yeah, yeah.

148
00:06:18,800 --> 00:06:20,480
Oh, Martin.

149
00:06:20,520 --> 00:06:23,160
As well as puff pastry perfection...

150
00:06:23,200 --> 00:06:26,640
I go back to the fridge
to rest it a bit.

151
00:06:26,680 --> 00:06:29,280
..Cherish and Benoit
demand delectable...

152
00:06:29,320 --> 00:06:30,800
Painful, this.

153
00:06:30,840 --> 00:06:33,040
..sophisticated flavours.

154
00:06:36,120 --> 00:06:39,640
OK or not?
On schedule, on schedule.

155
00:06:39,680 --> 00:06:42,040
Wallace, nice to meet you.
Nice to meet you.

156
00:06:42,080 --> 00:06:44,080
Thank you so much for subbing in
for Subin.

157
00:06:44,120 --> 00:06:46,920
So, Wallace, are you
a secret viennoiserie assassin?

158
00:06:46,960 --> 00:06:48,160
No, not really.

159
00:06:48,200 --> 00:06:50,600
Oh, why did you bring Wallace?
Honestly, Annie.

160
00:06:50,640 --> 00:06:52,600
Could've got someone better!

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00:06:52,640 --> 00:06:57,080
Annie and Wallace plan to execute
24 pithivier pie puff pastries

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00:06:57,120 --> 00:07:00,560
filled with a plethora
of miso-flavoured fungi.

163
00:07:00,600 --> 00:07:02,800
So, we're using
king oyster mushroom,

164
00:07:02,840 --> 00:07:04,200
shiitake mushroom,

165
00:07:04,240 --> 00:07:06,800
and then we have like two types
of like shimeji mushroom,

166
00:07:06,840 --> 00:07:09,200
white and the brown one.
What, did you say magic mushroom?

167
00:07:09,240 --> 00:07:12,160
Yes, she did. Magic mushrooms. No.
You're not using magic mushrooms?

168
00:07:12,200 --> 00:07:15,800
No, no, no. She said magic mushroom. I
heard it. She's going to make us high today.

169
00:07:15,840 --> 00:07:18,680
Mayank and Dharma are also
hoping to take the judges

170
00:07:18,720 --> 00:07:20,000
on a mushroom trip...

171
00:07:20,040 --> 00:07:22,960
The savoury filling that we're
doing represents where we come from,

172
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so we need to do it carefully.

173
00:07:24,320 --> 00:07:25,600
..back to their native India.

174
00:07:25,640 --> 00:07:28,800
In India, we call it gucchi matar.

175
00:07:28,840 --> 00:07:30,400
The gucchi is the morels.

176
00:07:30,440 --> 00:07:32,440
There's a lot of mushrooms
in the kitchen today.

177
00:07:32,480 --> 00:07:35,720
Yes. Can I try some of the filling?
Yeah, please go ahead.

178
00:07:35,760 --> 00:07:37,080
Mmm! Do you like it?

179
00:07:37,120 --> 00:07:39,720
I do like it. Cos, typically,
I'm not a massive fan of mushrooms.

180
00:07:39,760 --> 00:07:42,520
Yeah. But it's a great balance
with the flavours as well.

181
00:07:42,560 --> 00:07:44,200
Thank you. Good luck.

182
00:07:44,240 --> 00:07:46,560
Mayank and Dharma's
extravagant mushroom

183
00:07:46,600 --> 00:07:49,760
and pea filling will be combined
with paneer and fenugreek,

184
00:07:49,800 --> 00:07:53,160
and sit within fragile
puff pastry baskets.

185
00:07:57,040 --> 00:07:58,920
Because there's so much butter
in it,

186
00:07:58,960 --> 00:08:01,640
if you press it too much,
it just...

187
00:08:01,680 --> 00:08:03,480
To create stunning viennoiserie...

188
00:08:03,520 --> 00:08:05,440
We just need to squeeze
as tight as possible.

189
00:08:05,480 --> 00:08:07,600
Otherwise, it's going to,
like, burst.

190
00:08:07,640 --> 00:08:09,120
It burst already, so...

191
00:08:09,160 --> 00:08:11,480
..the chefs must push
their creativity...

192
00:08:11,520 --> 00:08:13,520
That's for the handle for baskets.

193
00:08:13,560 --> 00:08:15,840
..and their puff pastry to the limit.

194
00:08:15,880 --> 00:08:18,800
So, it's just going to press it
slightly and hold its shape.

195
00:08:18,840 --> 00:08:22,656
By doing this, we're just forcing it to do what
we want it to do rather than what it wants to do.

196
00:08:22,680 --> 00:08:25,880
And Mauro and Daniel
and are hoping to produce a pearl.

197
00:08:25,920 --> 00:08:27,240
What is that for?

198
00:08:27,280 --> 00:08:28,440
Pastry's going to be baked

199
00:08:28,480 --> 00:08:30,360
in the middle
of two scallop shells.

200
00:08:30,400 --> 00:08:33,320
You're using the scallop shell as a
mould? As a mould. That's smart. Wow.

201
00:08:33,360 --> 00:08:34,680
That is very clever. Clever.

202
00:08:34,720 --> 00:08:38,320
It's a shape you don't find
on Instagram or in shops,

203
00:08:38,360 --> 00:08:40,840
so we want to do something
a bit different.

204
00:08:41,880 --> 00:08:45,240
Inside Mauro and Daniel's
unique puff pastry shells

205
00:08:45,280 --> 00:08:47,680
will be grilled scallops
and pancetta with fish

206
00:08:47,720 --> 00:08:50,000
and champagne veloute
in a bid to improve

207
00:08:50,040 --> 00:08:52,480
on last week's fall from grace.

208
00:08:52,520 --> 00:08:56,480
So, last week was the first week
you didn't top your round.

209
00:08:56,520 --> 00:08:59,120
Yeah, we were not happy,
but it was a lesson.

210
00:08:59,160 --> 00:09:02,720
What did you learn?
Stay humble and work hard.

211
00:09:02,760 --> 00:09:04,760
Anybody can win
and anybody can go home.

212
00:09:04,800 --> 00:09:06,800
Well, it's a new dawn,
it's a new day.

213
00:09:06,840 --> 00:09:09,200
Best of luck, my friends.
Thank you very much.

214
00:09:09,240 --> 00:09:11,800
While the rest of
the puff pastry is taking shape...

215
00:09:11,840 --> 00:09:14,360
I'm just a little concerned
I'm behind on this.

216
00:09:14,400 --> 00:09:16,320
..Martin's still laminating his.

217
00:09:16,360 --> 00:09:18,240
I'm not going to get it
in the oven.

218
00:09:18,280 --> 00:09:19,720
Yeah, you will. Will I?

219
00:09:19,760 --> 00:09:22,160
But not with that attitude,
you won't.

220
00:09:22,200 --> 00:09:25,240
Chefs, half your time has gone,

221
00:09:25,280 --> 00:09:28,240
which means you have
half your time left.

222
00:09:28,280 --> 00:09:31,360
Sorry, I don't control time.
That's how it works.

223
00:09:31,400 --> 00:09:33,920
With the savoury puff pastry
hitting the oven...

224
00:09:33,960 --> 00:09:35,520
Half an hour to cook.

225
00:09:35,560 --> 00:09:39,040
..the challenge is also heating up
as the chefs still have to prepare

226
00:09:39,080 --> 00:09:41,200
three sharing brioche feuillete.

227
00:09:41,240 --> 00:09:42,600
This is a tough challenge.

228
00:09:42,640 --> 00:09:45,200
Number one, the brioche dough
needs to be perfect.

229
00:09:45,240 --> 00:09:48,280
It has to be light,
fluffy, rich, laminated.

230
00:09:48,320 --> 00:09:51,400
You see the butter? I see.
Very nice, huh?

231
00:09:51,440 --> 00:09:54,040
So, we want our team to be
a bit creative around the shape,

232
00:09:54,080 --> 00:09:56,640
but if you overcompress
your brioche dough

233
00:09:56,680 --> 00:09:59,720
within a small mould,
it's got nowhere to go.

234
00:09:59,760 --> 00:10:03,560
You need to leave enough room
for the brioche to flake up.

235
00:10:03,600 --> 00:10:06,680
The brioche needs
to be absolutely stunning.

236
00:10:06,720 --> 00:10:08,600
Are you doing
the sweet stuff, Caroline?

237
00:10:08,640 --> 00:10:10,120
Yes, I do love a brioche.

238
00:10:10,160 --> 00:10:12,760
That's probably
the French part of me.

239
00:10:12,800 --> 00:10:14,840
Beautiful, and colourful. Yeah.

240
00:10:14,880 --> 00:10:17,120
They're my two favourite colours,
green and pink.

241
00:10:17,160 --> 00:10:19,160
Oh, my God, you're wearing
green and pink today.

242
00:10:19,200 --> 00:10:20,720
It's a sign.

243
00:10:20,760 --> 00:10:23,000
It's a sign. It's a sign.

244
00:10:23,040 --> 00:10:25,280
To ensure sufficient time to prove...

245
00:10:25,320 --> 00:10:28,120
We have layers.
I repeat, we have layers.

246
00:10:28,160 --> 00:10:30,320
..it's crucial
the chefs shape their brioche

247
00:10:30,360 --> 00:10:32,640
as quickly as possible
while making sure

248
00:10:32,680 --> 00:10:35,520
to leave enough room
for the dough to grow.

249
00:10:35,560 --> 00:10:37,040
Oh, what the BLEEP am I doing?

250
00:10:37,080 --> 00:10:39,800
You've done it several times
this week just to practise...? No.

251
00:10:39,840 --> 00:10:42,960
Just once. No way.
It was... It was quite busy at work.

252
00:10:43,000 --> 00:10:44,600
We did a lot of changes last night.

253
00:10:44,640 --> 00:10:46,200
You did a lot of changes
last night...

254
00:10:46,240 --> 00:10:49,760
Yes, last night in the recipe... so it's
something you haven't done before? No. Whoa!

255
00:10:49,800 --> 00:10:51,400
While in the proving drawer,

256
00:10:51,440 --> 00:10:53,840
the brioche feuillete
will double in size,

257
00:10:53,880 --> 00:10:55,800
creating a light, fluffy texture.

258
00:10:55,840 --> 00:10:57,160
I'm very behind time.

259
00:10:57,200 --> 00:10:59,640
It should be gone
to the proving by now.

260
00:10:59,680 --> 00:11:01,800
But it's a process
that can't be rushed.

261
00:11:08,560 --> 00:11:10,800
And alongside well-risen dough...

262
00:11:10,840 --> 00:11:15,120
So, for the flavour, we are doing
rice pudding with pear.

263
00:11:15,160 --> 00:11:18,000
..the chefs must also elevate
their brioche flavours.

264
00:11:18,040 --> 00:11:21,480
We are putting an apple tarte tatin
on the top.

265
00:11:21,520 --> 00:11:23,680
I'm going to layer it
like a dauphinoise potato.

266
00:11:23,720 --> 00:11:27,200
It's Andy's twist always making
my life a lot more difficult.

267
00:11:27,240 --> 00:11:29,880
Blaming me again, isn't it?
Pretend we're in love.

268
00:11:31,120 --> 00:11:32,960
Chefs, you have one hour left.

269
00:11:34,520 --> 00:11:38,680
Get the puff pastry round
these cones, ready to bake.

270
00:11:38,720 --> 00:11:42,120
While Caroline and Martin's puff
pastry has yet to go in the oven...

271
00:11:44,000 --> 00:11:47,440
..for the rest of the chefs,
it's the moment of truth.

272
00:11:47,480 --> 00:11:50,720
Oh, that smell of puff pastry,
it's like a sexy Greggs.

273
00:11:50,760 --> 00:11:56,200
Some of them, the inside burst.
Hopefully, inside it's cooked.

274
00:11:56,240 --> 00:11:58,040
Careful, careful, huh?

275
00:11:58,080 --> 00:12:01,440
It seemed to work. It came out
like the shape of a scallop.

276
00:12:04,920 --> 00:12:05,960
What happened?

277
00:12:09,040 --> 00:12:11,200
It's pressed them too much,
hasn't it? Yeah.

278
00:12:12,600 --> 00:12:14,160
It's pressed them too much,

279
00:12:14,200 --> 00:12:17,800
and it's just basically
destroyed them.

280
00:12:17,840 --> 00:12:19,600
We've got nothing to go with now.

281
00:12:21,240 --> 00:12:24,400
You have a bit of a spare dough, no?
A tiny bit.

282
00:12:24,440 --> 00:12:26,200
OK, well, do what you can.

283
00:12:29,680 --> 00:12:32,000
Chefs, you have 30 minutes left.

284
00:12:32,040 --> 00:12:34,080
The puff pastry is in the oven,

285
00:12:34,120 --> 00:12:37,560
so hopefully it'll come out
before the time is up.

286
00:12:37,600 --> 00:12:40,880
We are making some more.
Just don't stretch it much.

287
00:12:40,920 --> 00:12:42,960
We've got a bit
which we'll throw in,

288
00:12:43,000 --> 00:12:44,440
do as many as we can.

289
00:12:44,480 --> 00:12:47,320
But the remaining puff pasty
won't be baking alone.

290
00:12:47,360 --> 00:12:50,000
Brioche and this will go
in the oven together. Yeah, OK.

291
00:12:50,040 --> 00:12:52,440
And while the puff pastry
will go down to the wire...

292
00:12:52,480 --> 00:12:54,200
We'll get a few more out of this.

293
00:12:54,240 --> 00:12:56,880
Oh, my Lord.

294
00:12:56,920 --> 00:13:00,440
..Caroline's brioche has proved
an even bigger problem.

295
00:13:00,480 --> 00:13:03,600
My prover was way hotter
than it was supposed to be,

296
00:13:03,640 --> 00:13:06,160
so my brioche is basically ruined.

297
00:13:06,200 --> 00:13:09,360
All the butter leaked out of it.
Nothing I can do now.

298
00:13:09,400 --> 00:13:10,520
Don't stress.

299
00:13:10,560 --> 00:13:12,640
You guys are the flavour champions,
right?

300
00:13:12,680 --> 00:13:14,000
Thank you. Thanks, Liam.

301
00:13:14,040 --> 00:13:15,920
Start building these.

302
00:13:15,960 --> 00:13:17,480
OK, shall we try?

303
00:13:17,520 --> 00:13:19,880
So, we're going to stick
another one like this.

304
00:13:19,920 --> 00:13:22,480
We are not sure
if it's going to work.

305
00:13:22,520 --> 00:13:24,480
Chefs, you have five minutes left.

306
00:13:28,680 --> 00:13:30,000
Puffed up more than we want.

307
00:13:30,040 --> 00:13:32,480
It's created a sort of, like,
messy look on the top.

308
00:13:32,520 --> 00:13:34,640
Fill it, fill it, Daniel.
We need to finish.

309
00:13:34,680 --> 00:13:38,520
Now I'm putting the rice pudding
and the pear compote inside.

310
00:13:38,560 --> 00:13:40,320
It's all good.

311
00:13:40,360 --> 00:13:45,560
I am very unhappy.
As I expected, it's very dry.

312
00:13:45,600 --> 00:13:47,440
That one is perfect, actually.

313
00:13:47,480 --> 00:13:49,840
Just try and get as many as we can.

314
00:13:49,880 --> 00:13:52,600
Chefs, you have one minute left.

315
00:13:52,640 --> 00:13:54,920
And careful when you handle them.
Yeah.

316
00:13:56,040 --> 00:13:58,320
Leave those ones
and give me another one.

317
00:13:58,360 --> 00:14:00,680
No, no, no, no, no.
We're done, Chef. Leave it.

318
00:14:00,720 --> 00:14:02,040
Start putting the pea shoot.

319
00:14:02,080 --> 00:14:03,200
Some of them are not happy.

320
00:14:03,240 --> 00:14:05,200
Martin, stop panicking.
Sorry, Chef.

321
00:14:05,240 --> 00:14:08,160
We're going to end up with 12,
half of the amount required.

322
00:14:09,480 --> 00:14:13,520
Chefs, that's it.
That's the end of your challenge.

323
00:14:13,560 --> 00:14:15,760
Please step away
from your viennoiseries.

324
00:14:15,800 --> 00:14:19,080
You did great. Amazing. Thank you.

325
00:14:23,280 --> 00:14:27,000
At least they got something to taste. Yeah.
We're happy we're there. I think we did our best.

326
00:14:33,120 --> 00:14:35,000
The teams' savoury puff pastry

327
00:14:35,040 --> 00:14:37,760
and sweet brioche feuillete
now face the judgment

328
00:14:37,800 --> 00:14:39,480
of Cherish and Benoit.

329
00:14:39,520 --> 00:14:41,760
Mauro and Daniel, please come on up.

330
00:14:51,880 --> 00:14:55,480
Looking at
your savoury puff pastry,

331
00:14:55,520 --> 00:14:57,200
I really like it.

332
00:14:57,240 --> 00:14:59,320
I think the idea is
really refreshing,

333
00:14:59,360 --> 00:15:00,600
I've not seen this before.

334
00:15:00,640 --> 00:15:02,120
I think very impressive.

335
00:15:02,160 --> 00:15:05,240
So, it's a rough puff pastry
filled with a veloute

336
00:15:05,280 --> 00:15:07,120
with a champagne and fish stock.

337
00:15:07,160 --> 00:15:11,560
On top, there is a scallop
with Italian pancetta.

338
00:15:11,600 --> 00:15:14,400
First of all,
I really like your puff pastry.

339
00:15:14,440 --> 00:15:16,800
I think it's crunchy,
it's really well-cooked.

340
00:15:16,840 --> 00:15:20,000
Your veloute I think is a bit fishy,
but fishy in a good way.

341
00:15:20,040 --> 00:15:23,360
Overall,
I don't like it, because I love it.

342
00:15:24,360 --> 00:15:27,120
I've got a lot of puff pastry
compared to what's inside.

343
00:15:27,160 --> 00:15:30,360
Now having said that,
you've made the best use

344
00:15:30,400 --> 00:15:33,040
of the puff pastry
creating those shells,

345
00:15:33,080 --> 00:15:34,440
and the veloute is beautiful.

346
00:15:34,480 --> 00:15:35,800
Mm. Shall we?

347
00:15:35,840 --> 00:15:37,400
So, this is our laminated dough,

348
00:15:37,440 --> 00:15:42,040
and inside is pistachio custard
and raspberry jam with mint.

349
00:15:44,080 --> 00:15:45,160
It's not good.

350
00:15:46,680 --> 00:15:48,400
It's very good.

351
00:15:48,440 --> 00:15:50,360
It tastes a lot better
than it looks.

352
00:15:50,400 --> 00:15:52,560
The texture is very light
and fluffy... Mm.

353
00:15:52,600 --> 00:15:55,320
..and the flavour of the mint
and pistachio

354
00:15:55,360 --> 00:15:59,080
brings an extra richness
and creaminess to the dough,

355
00:15:59,120 --> 00:16:00,840
and the raspberry works very well.

356
00:16:00,880 --> 00:16:02,240
I loved it.

357
00:16:02,280 --> 00:16:04,120
A good job, so well done.
Thank you very much.

358
00:16:04,160 --> 00:16:05,520
Thanks, Chefs.

359
00:16:10,280 --> 00:16:13,600
I like the idea,
those little baskets.

360
00:16:13,640 --> 00:16:15,680
My heart was pumping
when I saw so many cracks,

361
00:16:15,720 --> 00:16:17,360
but luckily, you had plan B,

362
00:16:17,400 --> 00:16:20,320
and the plan B is to redo them
again, so well done for that.

363
00:16:20,360 --> 00:16:21,760
What's the flavour inside?

364
00:16:26,800 --> 00:16:28,720
Puff pastry is very flaky,

365
00:16:28,760 --> 00:16:32,000
and because you rolled it thinly,
it's ever so beautiful to eat.

366
00:16:32,040 --> 00:16:35,640
I ate the little handle over here.
Again, it was very flavoursome.

367
00:16:35,680 --> 00:16:39,040
I love the beautiful morels
inside... Mm.

368
00:16:39,080 --> 00:16:41,120
..but would I go back?

369
00:16:41,160 --> 00:16:42,360
Maybe not.

370
00:16:42,400 --> 00:16:44,280
It's a confusion of flavour for me.

371
00:16:44,320 --> 00:16:47,280
For the viennoiserie,
we've done lemon, ginger, and honey.

372
00:16:48,880 --> 00:16:51,240
Love, love, love
the ginger, that kick in.

373
00:16:51,280 --> 00:16:52,400
Not overpowering,

374
00:16:52,440 --> 00:16:55,760
but actually it enhances
the whole flavour profile.

375
00:16:55,800 --> 00:16:58,320
I've got one problem, though -
it's the brioche itself. Mm.

376
00:16:58,360 --> 00:16:59,800
Very, very tight.

377
00:16:59,840 --> 00:17:01,040
You can see here,

378
00:17:01,080 --> 00:17:02,920
you don't even know
it's been laminated,

379
00:17:02,960 --> 00:17:05,760
so it's not pleasant as far
as the brioche is concerned.

380
00:17:05,800 --> 00:17:08,720
OK, thank you very much.
You worked very hard - twice.

381
00:17:14,040 --> 00:17:15,840
The more simple you go,

382
00:17:15,880 --> 00:17:19,160
the more difficult it is
to hide your mistakes.

383
00:17:20,480 --> 00:17:25,160
So, the puff, we have
the mushroom and miso.

384
00:17:25,200 --> 00:17:27,480
I like the texture
of the puff pastry.

385
00:17:27,520 --> 00:17:29,800
It's crispy, it is flaky.

386
00:17:29,840 --> 00:17:33,320
The only thing, this layer over here
is actually quite raw.

387
00:17:33,360 --> 00:17:34,680
Well, for me, I'm going

388
00:17:34,720 --> 00:17:36,960
to keep it sweet and simple -
I'm bored.

389
00:17:37,000 --> 00:17:38,560
The flavour profile is a bit flat.

390
00:17:38,600 --> 00:17:40,840
It's a shame,
because it's not all bad,

391
00:17:40,880 --> 00:17:44,600
but it's just there's no life to it.
Mm. OK?

392
00:17:44,640 --> 00:17:48,640
So, inside, we have
the rice pudding with cardamom

393
00:17:48,680 --> 00:17:50,400
with the pear compote.

394
00:17:50,440 --> 00:17:52,840
The rice pudding...

395
00:17:52,880 --> 00:17:54,160
..I loved it.

396
00:17:54,200 --> 00:17:56,160
Thank you, Chef. Now the brioche.

397
00:17:56,200 --> 00:17:57,880
It's not done correctly. Mm.

398
00:17:57,920 --> 00:17:59,120
It's too tight.

399
00:17:59,160 --> 00:18:01,800
It's not easy to adapt yourself
in a kitchen

400
00:18:01,840 --> 00:18:03,160
you haven't been before.

401
00:18:03,200 --> 00:18:05,000
You've done your best.
Thank you very much.

402
00:18:05,040 --> 00:18:07,120
Yeah, thank you, Chef.
Thank you, Chef.

403
00:18:11,400 --> 00:18:14,240
I have to say, it's very original,
yet very classic.

404
00:18:14,280 --> 00:18:16,680
What I really,
really like is that this...

405
00:18:16,720 --> 00:18:20,880
I think it's very sexy.
I think it's meant for me. Look.

406
00:18:20,920 --> 00:18:25,000
And what I really like is
this little pipette...

407
00:18:25,040 --> 00:18:26,640
..it's so fun to eat with.

408
00:18:26,680 --> 00:18:29,000
For the puff pastry,
you have king prawns,

409
00:18:29,040 --> 00:18:33,520
ginger,
bechamel with chilli oil pipette.

410
00:18:33,560 --> 00:18:36,200
And your puff pastry here
is baked beautifully.

411
00:18:36,240 --> 00:18:39,600
It is also flaky.
The prawns are beautifully cooked.

412
00:18:39,640 --> 00:18:42,720
That little pipette of chilli
makes it work.

413
00:18:42,760 --> 00:18:45,680
Mm-mm-mmm. It's a bingo for me.

414
00:18:45,720 --> 00:18:49,360
The brioche feuillete
has a white chocolate,

415
00:18:49,400 --> 00:18:52,040
pistachio, and cranberry
chocolate bar in it,

416
00:18:52,080 --> 00:18:54,640
but all my butter melted
before it went into the oven,

417
00:18:54,680 --> 00:18:57,040
so the layers just stuck together.

418
00:18:57,080 --> 00:18:59,400
Ah, it's a bit of a shame,
because obviously at the minute,

419
00:18:59,440 --> 00:19:01,520
what I've got is
a very dry, compact dough.

420
00:19:01,560 --> 00:19:02,840
It doesn't feel like a brioche.

421
00:19:02,880 --> 00:19:04,080
Positive side,

422
00:19:04,120 --> 00:19:06,200
I really like your chocolate bar
in the middle.

423
00:19:06,240 --> 00:19:08,520
As it stands,
the brioche is not pleasant to eat.

424
00:19:08,560 --> 00:19:10,160
Thank you, Chefs.

425
00:19:13,800 --> 00:19:15,000
It's not too bad.

426
00:19:21,680 --> 00:19:23,120
Hmm.

427
00:19:23,160 --> 00:19:25,320
The sandwich,
it doesn't look great.

428
00:19:25,360 --> 00:19:29,160
Mm. No. We pressed them too much
and they just fell apart.

429
00:19:29,200 --> 00:19:30,640
What a shame, Chef.

430
00:19:30,680 --> 00:19:34,160
On the puff pastry, we've got smoked
Lancashire cheese emulsion

431
00:19:34,200 --> 00:19:37,760
topped with some ham hock,

432
00:19:37,800 --> 00:19:40,680
and then we've got
some beer-pickled onions

433
00:19:40,720 --> 00:19:42,240
and some mustard mayo.

434
00:19:42,280 --> 00:19:47,200
I think this is
the best filling I've tasted today.

435
00:19:47,240 --> 00:19:50,200
The beer pickle
adds the extra crunch,

436
00:19:50,240 --> 00:19:52,680
and the puff pastry
was so well made.

437
00:19:52,720 --> 00:19:56,200
It was just perfection
in terms of tasting.

438
00:19:57,440 --> 00:20:00,880
Damn, you do not have
the 24 that I ask for!

439
00:20:00,920 --> 00:20:02,360
Now the brioche.

440
00:20:02,400 --> 00:20:05,320
The brioche feuillete is cinnamon,

441
00:20:05,360 --> 00:20:07,840
and it's got an apple tarte tatin
on the top,

442
00:20:07,880 --> 00:20:10,240
and it's glazed
with a calvados glaze.

443
00:20:10,280 --> 00:20:13,240
Little tarte tatin top.

444
00:20:13,280 --> 00:20:15,400
I'm at home. I love it.

445
00:20:15,440 --> 00:20:17,000
Well, the idea is really good,

446
00:20:17,040 --> 00:20:20,320
but the execution is not as good
as I'd like it to be.

447
00:20:20,360 --> 00:20:22,440
The brioche is actually
a bit tight.

448
00:20:22,480 --> 00:20:25,360
Chef, you have a lot
to chase tomorrow.

449
00:20:25,400 --> 00:20:27,920
Oh! Work hard.

450
00:20:27,960 --> 00:20:30,240
- Thank you very much.
- Thank you.

451
00:20:33,640 --> 00:20:36,240
They really liked the filling,
so that's a relief,

452
00:20:36,280 --> 00:20:39,240
but the challenge was about
puff pastry and a feuillete.

453
00:20:39,280 --> 00:20:41,720
Hopefully, a strong piece tomorrow

454
00:20:41,760 --> 00:20:43,880
will put us right back
where we need to be.

455
00:20:43,920 --> 00:20:46,160
Overall, they seemed to enjoy both.

456
00:20:48,440 --> 00:20:50,440
We are happy-ish. Happy-ish.

457
00:20:50,480 --> 00:20:54,400
It was a bit embarrassing for me
serving this brioche to the judges.

458
00:20:54,440 --> 00:20:56,800
In this competition,
everyone's getting better.

459
00:20:56,840 --> 00:20:58,320
We have to also get better,

460
00:20:58,360 --> 00:21:01,680
so we need a strong showing,
yeah. Definitely, for sure.

461
00:21:03,640 --> 00:21:06,440
To be ready for tomorrow's
showpiece challenge,

462
00:21:06,480 --> 00:21:09,200
the teams have been given
a golden hour in order to prepare.

463
00:21:09,240 --> 00:21:10,400
Here we all are,

464
00:21:10,440 --> 00:21:13,040
Liam's back with us, and the chefs
are back in the kitchen.

465
00:21:13,080 --> 00:21:14,320
Judges, how did they do?

466
00:21:14,360 --> 00:21:16,000
Harwood Patisserie struggled.

467
00:21:16,040 --> 00:21:18,400
What a shame they did not
complete their challenge.

468
00:21:18,440 --> 00:21:19,960
Unfortunately with viennoiserie,

469
00:21:20,000 --> 00:21:22,000
you rarely have enough time
to do it twice.

470
00:21:22,040 --> 00:21:25,160
Well, saying that, Bisous Bisous,
they remade their pastry,

471
00:21:25,200 --> 00:21:26,560
and they still caught it in time.

472
00:21:26,600 --> 00:21:28,880
Well done.
And then you've got The Dorchester,

473
00:21:28,920 --> 00:21:31,200
who had a tricky day
with Subin not being here.

474
00:21:31,240 --> 00:21:33,600
Do you think they struggled
a little bit because of that?

475
00:21:33,640 --> 00:21:34,680
It's difficult to say

476
00:21:34,720 --> 00:21:36,560
because I believe Wallace
has got good skill,

477
00:21:36,600 --> 00:21:38,880
but they've made a couple
of mistakes which were costly.

478
00:21:38,920 --> 00:21:41,040
That's it. Mm.
And then Mayank and Dharma.

479
00:21:41,080 --> 00:21:43,040
The star of the show was inside
the basket,

480
00:21:43,080 --> 00:21:45,320
and the puff pastry was
just holding it all together.

481
00:21:45,360 --> 00:21:46,760
And then you've got The Landmark.

482
00:21:46,800 --> 00:21:48,960
On this challenge today,
would you say they're on top?

483
00:21:49,000 --> 00:21:51,640
Possibly I think, compared
to what they did last week.

484
00:21:51,680 --> 00:21:54,040
They were right on the bottom
for the first challenge.

485
00:21:54,080 --> 00:21:55,320
And this week it's Harwoods.

486
00:21:55,360 --> 00:21:57,200
I think they've got the skills
to pick it up.

487
00:21:57,240 --> 00:21:59,840
It's been tough today,
but tomorrow will be something else.

488
00:21:59,880 --> 00:22:01,760
So, you've got sugar,
you've got chocolate,

489
00:22:01,800 --> 00:22:03,720
and then you've got reptiles
or amphibians.

490
00:22:03,760 --> 00:22:05,320
That's a lot to do, isn't it?

491
00:22:05,360 --> 00:22:07,880
I hope it doesn't cause anyone
to have some crocodile tears.

492
00:22:07,920 --> 00:22:09,480
Oh!

493
00:22:23,080 --> 00:22:26,080
Just one more challenge
stands between the teams

494
00:22:26,120 --> 00:22:28,280
and a place in the semifinal.

495
00:22:30,080 --> 00:22:31,640
Welcome back, Chefs.

496
00:22:31,680 --> 00:22:33,360
Today, we're taking inspiration

497
00:22:33,400 --> 00:22:36,440
from two of the longest-surviving
species on the planet.

498
00:22:36,480 --> 00:22:39,080
Judges,
is this challenge about yourselves?

499
00:22:39,120 --> 00:22:40,280
Ha!

500
00:22:40,320 --> 00:22:42,320
No, Liam.

501
00:22:42,360 --> 00:22:47,400
Chefs, today we want you to create
a dramatic and beautiful showpiece

502
00:22:47,440 --> 00:22:51,200
inspired by the theme
Life of Amphibians and Reptiles.

503
00:22:51,240 --> 00:22:53,040
But I'm going to wish you good luck,

504
00:22:53,080 --> 00:22:55,680
because this is the one
you've all been dreading.

505
00:22:55,720 --> 00:22:59,440
Your showpiece must combine
successfully sugar work,

506
00:22:59,480 --> 00:23:01,320
which likes it hot,

507
00:23:01,360 --> 00:23:03,960
and chocolate work,
which likes it cold.

508
00:23:04,000 --> 00:23:06,920
Well, I love chocolate,
but I hate being cold.

509
00:23:06,960 --> 00:23:08,440
What an existential crisis.

510
00:23:08,480 --> 00:23:10,040
While I wrangle with that, Cherish,

511
00:23:10,080 --> 00:23:12,480
why don't you tell the chefs
what else they need to make?

512
00:23:12,520 --> 00:23:15,440
Chef, you also have
to make 30 desserts,

513
00:23:15,480 --> 00:23:17,320
all perfectly identical

514
00:23:17,360 --> 00:23:20,320
and incorporating
within your showpiece.

515
00:23:20,360 --> 00:23:21,680
For the first time,

516
00:23:21,720 --> 00:23:25,600
we are giving you total freedom
with your dessert.

517
00:23:25,640 --> 00:23:27,600
You can make anything you like

518
00:23:27,640 --> 00:23:30,920
as long as it's keeping
within the theme.

519
00:23:30,960 --> 00:23:33,480
We have given our trust in you.

520
00:23:33,520 --> 00:23:35,840
Please do not disappoint us.

521
00:23:35,880 --> 00:23:37,880
Chefs, you had an hour last night
to prep

522
00:23:37,920 --> 00:23:41,000
and now you have a further four hours
to complete this challenge.

523
00:23:41,040 --> 00:23:43,480
Good luck, and your time starts now.

524
00:23:43,520 --> 00:23:45,600
OK. Let's go.

525
00:23:45,640 --> 00:23:47,200
Right, let's go, Andy.

526
00:23:47,240 --> 00:23:48,880
We're on it.

527
00:23:48,920 --> 00:23:51,800
If you were an amphibian
or a reptile, what would you be?

528
00:23:51,840 --> 00:23:53,840
A toad. I see that about you.

529
00:23:53,880 --> 00:23:56,040
I've got frog eyes.
What would you be?

530
00:23:56,080 --> 00:23:59,800
A skink. That is not real.
A skink is. It's a type of lizard.

531
00:23:59,840 --> 00:24:02,440
I thought it was the brown mark
in the bottom of a...

532
00:24:02,480 --> 00:24:04,480
A skid. That's a skid mark.
That's a skid mark.

533
00:24:06,600 --> 00:24:08,760
It's going to be one
of the most difficult

534
00:24:08,800 --> 00:24:10,680
because of chocolate
and sugar together.

535
00:24:10,720 --> 00:24:11,880
In the golden hour,

536
00:24:11,920 --> 00:24:15,480
the chefs were able to prep and set
their larger showpiece elements...

537
00:24:18,920 --> 00:24:20,280
..to give them the best chance

538
00:24:20,320 --> 00:24:22,600
of conquering
the unpredictability of chocolate...

539
00:24:22,640 --> 00:24:24,600
OK. This is not coming out.

540
00:24:24,640 --> 00:24:26,400
..and the brittleness of sugar...

541
00:24:26,440 --> 00:24:29,120
Sugar is very delicate.
It can crack quickly.

542
00:24:29,160 --> 00:24:33,040
..to make their reptile and
amphibian showpieces come to life...

543
00:24:33,080 --> 00:24:35,640
I need you to come out, friend.

544
00:24:35,680 --> 00:24:37,760
Did you ever have, like,
a pet snake or anything?

545
00:24:37,800 --> 00:24:41,000
Well, back at home in Brazil,
snakes are poisonous,

546
00:24:41,040 --> 00:24:44,480
so we don't really see them as pets
cos they can kill you, essentially.

547
00:24:44,520 --> 00:24:46,960
If you can't cuddle it and
it's not furry, what's the point?

548
00:24:47,000 --> 00:24:50,000
True. And I apply that
to many things in life.

549
00:24:50,040 --> 00:24:53,600
Combining chocolate and sugar,
obviously a lot can go wrong.

550
00:24:53,640 --> 00:24:56,480
Chocolate likes it cold
and sugar very hot.

551
00:24:56,520 --> 00:24:59,120
Once it's cooked,
you have to work at it very quickly,

552
00:24:59,160 --> 00:25:01,920
but crucially,
it's also very brittle.

553
00:25:01,960 --> 00:25:04,560
We did a course in prep for this,
and mine was shocking.

554
00:25:04,600 --> 00:25:06,920
That's why Raf's doing it.
He's always dropping me in it.

555
00:25:06,960 --> 00:25:10,520
For the first time, we have given
the chefs total freedom

556
00:25:10,560 --> 00:25:12,440
to create their dessert,

557
00:25:12,480 --> 00:25:16,760
but it must be inspired by
the theme Reptile and Amphibian.

558
00:25:16,800 --> 00:25:18,680
All our cakes will be eggs.

559
00:25:18,720 --> 00:25:21,040
The more techniques you bring,
the more at risk you are,

560
00:25:21,080 --> 00:25:23,120
and we're also going to bear
that in mind,

561
00:25:23,160 --> 00:25:25,720
because we asses
the best-skilled team

562
00:25:25,760 --> 00:25:28,720
to move forward in this competition,
so show us some skills.

563
00:25:30,000 --> 00:25:32,120
Good morning.
How are we feeling today?

564
00:25:32,160 --> 00:25:34,840
Morning, Chefs. Morning.
Ooh, I see that there's a frog.

565
00:25:34,880 --> 00:25:36,360
Did you carve the froggy?

566
00:25:36,400 --> 00:25:38,440
Wallace helped us to carve the frog.

567
00:25:38,480 --> 00:25:41,760
So, Wallace... Really good... how many
times have you practised your showpiece?

568
00:25:41,800 --> 00:25:44,960
I think, like, two times. No.
Just one time. Just one time.

569
00:25:45,000 --> 00:25:47,440
Optimist Wallace.

570
00:25:47,480 --> 00:25:50,000
A chocolate frog will be
the centrepiece

571
00:25:50,040 --> 00:25:51,480
of their rainforest design,

572
00:25:51,520 --> 00:25:53,080
and although having only done

573
00:25:53,120 --> 00:25:54,320
sugar work once before,

574
00:25:54,360 --> 00:25:56,280
Wallace will be taking on Subin's

575
00:25:56,320 --> 00:25:58,000
sugar leaves and dragonflies,

576
00:25:58,040 --> 00:25:59,760
as well as their tropical desserts

577
00:25:59,800 --> 00:26:01,080
of mango and coconut.

578
00:26:01,120 --> 00:26:03,000
OK, so, Wallace has
a big day ahead of him.

579
00:26:03,040 --> 00:26:05,440
Could you please tell me where has
the inspiration come from?

580
00:26:05,480 --> 00:26:09,080
Uh, from me, because... You?
Yeah, because... Frog?

581
00:26:09,120 --> 00:26:11,160
Yeah, it's my nickname. Why?

582
00:26:11,200 --> 00:26:14,600
Cos when I get scared,
I jump, like, everywhere.

583
00:26:14,640 --> 00:26:16,320
Would you be able to show it to us?

584
00:26:16,360 --> 00:26:19,000
I'll, like, a jump like this.

585
00:26:19,040 --> 00:26:20,800
Let's do it together. Come on.

586
00:26:20,840 --> 00:26:23,080
Shall I jump as well?
One, two, three.

587
00:26:23,120 --> 00:26:25,360
Allez, keep hopping up.

588
00:26:25,400 --> 00:26:28,680
We're just making, like,
a bit of frogspawn for effect.

589
00:26:28,720 --> 00:26:30,440
Also plumping for a frog,

590
00:26:30,480 --> 00:26:33,720
and with a point to prove
after yesterday, are Andy and Raf.

591
00:26:33,760 --> 00:26:38,960
We are doing a pond that has been
littered with pop cans

592
00:26:39,000 --> 00:26:40,920
and plastic and netting,

593
00:26:40,960 --> 00:26:42,440
and it's the life of an amphibian

594
00:26:42,480 --> 00:26:45,240
because they're living
in and among all our litter.

595
00:26:45,280 --> 00:26:47,760
Chocolate lizards
and a blown sugar frog

596
00:26:47,800 --> 00:26:49,960
will be overlooking
their polluted pond,

597
00:26:50,000 --> 00:26:52,080
littered with spilt oil,
corroded coral,

598
00:26:52,120 --> 00:26:53,360
and discarded cans

599
00:26:53,400 --> 00:26:56,000
of black forest gateau
with a cola sponge.

600
00:26:56,040 --> 00:26:57,936
Black forest gateaux,
there's nothing wrong there,

601
00:26:57,960 --> 00:27:00,880
but we've had pollution
brought to the show before,

602
00:27:00,920 --> 00:27:03,280
and it turns out to be
a very grey, dull showpiece.

603
00:27:03,320 --> 00:27:04,840
Is yours going to be colourful?

604
00:27:04,880 --> 00:27:06,720
Yeah. Did you name your froggy?

605
00:27:06,760 --> 00:27:08,360
Kermit, maybe? Kermit the Frog.

606
00:27:08,400 --> 00:27:11,080
As long as he doesn't
call it Benoit, I'm fine.

607
00:27:13,320 --> 00:27:15,120
We have, uh, so many things to do.

608
00:27:15,160 --> 00:27:17,800
The dessert must be done
in a short amount of time.

609
00:27:17,840 --> 00:27:20,040
All 30 of the teams'
chosen desserts

610
00:27:20,080 --> 00:27:22,560
need to be integrated
into both the structure

611
00:27:22,600 --> 00:27:24,160
and theme of their designs.

612
00:27:24,200 --> 00:27:25,760
This is the chocolate fudge cake.

613
00:27:25,800 --> 00:27:27,240
It's got cola in it,

614
00:27:27,280 --> 00:27:29,160
so I'm going to put
the chocolate mousse in,

615
00:27:29,200 --> 00:27:31,600
fill it with cherry
in the centre for the pop cans.

616
00:27:31,640 --> 00:27:33,880
And in Caroline
and Martin's showpiece,

617
00:27:33,920 --> 00:27:36,760
their desserts are also part
of the circle of life.

618
00:27:36,800 --> 00:27:38,960
So, a tree has been hit
by lightning

619
00:27:39,000 --> 00:27:40,640
and it got broken in half,

620
00:27:40,680 --> 00:27:43,680
and a bird's nest that was
on the top of the tree fell

621
00:27:43,720 --> 00:27:45,920
and all the eggs are going
to be eaten by the snakes.

622
00:27:47,360 --> 00:27:49,640
Clinging to their storm-damaged tree

623
00:27:49,680 --> 00:27:50,840
will be moulded sugar snakes

624
00:27:50,880 --> 00:27:52,120
and lizards,

625
00:27:52,160 --> 00:27:54,040
and emerging from within will be

626
00:27:54,080 --> 00:27:55,640
a giant albino white snake,

627
00:27:55,680 --> 00:27:57,680
preparing to feast on their coffee,

628
00:27:57,720 --> 00:27:59,360
cherry, and whisky bird eggs.

629
00:27:59,400 --> 00:28:02,000
That's so graphic.Yeah.

630
00:28:02,040 --> 00:28:03,360
How's your sugar work?

631
00:28:03,400 --> 00:28:05,080
Let's say that I prefer chocolate.

632
00:28:05,120 --> 00:28:07,560
Chocolate will be OK
when this comes out.

633
00:28:07,600 --> 00:28:11,160
Is that the main, core foundation of your
showpiece? It is. It's the whole showpiece.

634
00:28:11,200 --> 00:28:13,520
You are giving me...

635
00:28:13,560 --> 00:28:15,240
Why am I nervous?

636
00:28:15,280 --> 00:28:16,720
Trunk, come out of the moulds.

637
00:28:16,760 --> 00:28:18,400
Yes, please, trunk.

638
00:28:18,440 --> 00:28:21,000
Also creating desserts
in the form of eggs

639
00:28:21,040 --> 00:28:22,400
are Mauro and Daniel...

640
00:28:22,440 --> 00:28:24,880
I'm making the almond mousse
for the dessert.

641
00:28:24,920 --> 00:28:26,360
..although their inspiration

642
00:28:26,400 --> 00:28:28,600
involves the eggs
being protected from harm.

643
00:28:28,640 --> 00:28:30,200
With my wife, five years ago,

644
00:28:30,240 --> 00:28:32,760
our first holiday together
in Mexico,

645
00:28:32,800 --> 00:28:35,920
we went to visit
this sanctuary for turtles.

646
00:28:35,960 --> 00:28:37,160
It was very nice.

647
00:28:37,200 --> 00:28:39,680
So, how are you combining sugar
and chocolate, then?

648
00:28:39,720 --> 00:28:42,200
The big turtle will sit
on the sugar wave.

649
00:28:42,240 --> 00:28:45,200
The turtle is on top? Yes.
But a bit fragile, no?

650
00:28:45,240 --> 00:28:47,560
Shouldn't be a problem, eh?

651
00:28:47,600 --> 00:28:49,280
Their turtle eggs of almond,

652
00:28:49,320 --> 00:28:52,280
apricot, and brownie will sit safely
nestled in sand,

653
00:28:52,320 --> 00:28:56,040
and riding on top of a huge
isomalt wave of coral and fish

654
00:28:56,080 --> 00:28:58,480
will be a triumphant
chocolate turtle.

655
00:28:58,520 --> 00:29:00,680
Is he happy today,
or is he is he...?

656
00:29:00,720 --> 00:29:03,320
Yeah, he is... I'm happy every day.

657
00:29:03,360 --> 00:29:05,880
That's a big smile.
That's good. Good luck, Daniel.

658
00:29:05,920 --> 00:29:07,640
Thank you very much. Thanks, Chefs.

659
00:29:07,680 --> 00:29:10,040
The turtle is going to look cute,
like Chef Dharma.

660
00:29:13,880 --> 00:29:16,240
And Mayank and Dharma's
turtle inspiration

661
00:29:16,280 --> 00:29:18,320
comes from Dharma's
childhood memories

662
00:29:18,360 --> 00:29:20,040
on the other side of the world.

663
00:29:20,080 --> 00:29:22,440
Way back when he was young
and in Nepal,

664
00:29:22,480 --> 00:29:24,680
which is generations ago, probably,

665
00:29:24,720 --> 00:29:28,480
communities had, like,
a pond where there were turtles.

666
00:29:28,520 --> 00:29:31,720
Those turtles used
to eat apricots. They're fancy.

667
00:29:31,760 --> 00:29:35,120
Dharma's Nepalese chocolate
turtles will be swimming

668
00:29:35,160 --> 00:29:37,840
in a cast sugar water
and pulled sugar leaf pond,

669
00:29:37,880 --> 00:29:40,560
and in a nod to the apricots
he used to feed them,

670
00:29:40,600 --> 00:29:41,760
caramel chocolate

671
00:29:41,800 --> 00:29:43,240
and apricot entremets

672
00:29:43,280 --> 00:29:44,400
will be floating

673
00:29:44,440 --> 00:29:45,560
on chocolate lotus leaves.

674
00:29:45,600 --> 00:29:47,920
Turtles in, like,
a scene from a pond.

675
00:29:47,960 --> 00:29:49,200
From a pond? Yeah.

676
00:29:49,240 --> 00:29:52,200
I thought you said "Bond", for a
second - James Bond. James Bond. No.

677
00:29:52,240 --> 00:29:55,160
I haven't watched any James Bond
movie. You haven't seen any James Bond?

678
00:29:55,200 --> 00:29:56,480
They're boring. Boring?

679
00:29:56,520 --> 00:29:59,440
Secret agents with guns
and murders, boring?

680
00:29:59,480 --> 00:30:00,920
Too straight for me.

681
00:30:04,520 --> 00:30:08,840
Crocodiles, lizards,
turtles, snakes...

682
00:30:08,880 --> 00:30:10,640
Chefs, you're halfway through.

683
00:30:10,680 --> 00:30:12,160
Bullfrogs!

684
00:30:12,200 --> 00:30:14,160
That's an amphibian, isn't it?
Bullfrog.

685
00:30:14,200 --> 00:30:16,840
We need to get everything
for the dessert ready to go,

686
00:30:16,880 --> 00:30:19,680
and then we can solely focus
on our showpiece after that.

687
00:30:19,720 --> 00:30:21,720
You have to make a lotus stem.

688
00:30:21,760 --> 00:30:23,880
A bit worried about will
the leaves hold the dessert

689
00:30:23,920 --> 00:30:25,160
I'm going to place on them.

690
00:30:25,200 --> 00:30:27,480
So, they're going to be
really solid and thick.

691
00:30:27,520 --> 00:30:29,240
Otherwise, it's going to collapse.

692
00:30:29,280 --> 00:30:30,520
But while Mayank is worried

693
00:30:30,560 --> 00:30:32,680
about their sugar supports
being strong enough...

694
00:30:39,840 --> 00:30:42,960
..Caroline has a very different
problem with her tree trunk.

695
00:30:43,000 --> 00:30:44,920
I'm going to saw my mould open,

696
00:30:44,960 --> 00:30:47,640
because I've tried everything
and it's not working,

697
00:30:47,680 --> 00:30:49,200
so heavy-duty it is.

698
00:30:50,840 --> 00:30:53,600
Please, please, please.

699
00:30:56,520 --> 00:30:59,640
Get out. Let's just go home now.

700
00:30:59,680 --> 00:31:01,800
Argh!

701
00:31:08,240 --> 00:31:10,320
I'm going to pop my dessert
in the freezer.

702
00:31:10,360 --> 00:31:12,360
So, we're choosing edible printer.

703
00:31:12,400 --> 00:31:13,760
Edible ink.

704
00:31:13,800 --> 00:31:16,080
It's an edible printer.
Come and have a bite.

705
00:31:16,120 --> 00:31:18,000
With less than two hours
before the teams

706
00:31:18,040 --> 00:31:20,840
need to complete their reptile
and amphibian showpieces...

707
00:31:20,880 --> 00:31:23,600
I'm making the leaves
for the stand.

708
00:31:23,640 --> 00:31:25,640
Jesus. What's going on? Come on.

709
00:31:25,680 --> 00:31:27,680
..while Caroline and Martin
have managed

710
00:31:27,720 --> 00:31:29,680
to cut through the outer edge
of their mould...

711
00:31:29,720 --> 00:31:31,480
Ahh! It's all the way down. Yeah.

712
00:31:31,520 --> 00:31:33,240
..they still need to remove

713
00:31:33,280 --> 00:31:36,240
the inner cylinder
to free their tree.

714
00:31:36,280 --> 00:31:39,200
Yeah. Yeah. Yeah.

715
00:31:39,240 --> 00:31:40,760
Go on.

716
00:31:40,800 --> 00:31:42,160
Did we have some pliers?

717
00:31:44,320 --> 00:31:45,800
One, two, three.

718
00:31:45,840 --> 00:31:47,160
Nah. Come on.

719
00:31:47,200 --> 00:31:50,560
One... Two... two, three.

720
00:31:52,880 --> 00:31:55,240
God! Argh!

721
00:31:55,280 --> 00:31:56,680
Right. Tree.

722
00:31:56,720 --> 00:31:59,080
We're OK. We're all good.

723
00:31:59,120 --> 00:32:01,200
I think we all just had
an experience.

724
00:32:01,240 --> 00:32:03,080
We're a lot behind.

725
00:32:03,120 --> 00:32:04,880
Daniel is sticking the pieces.

726
00:32:04,920 --> 00:32:06,840
Daniel, how are you feeling
about the challenge?

727
00:32:08,400 --> 00:32:11,640
He's focused.
Just tunnel vision. Yeah. Love that.

728
00:32:11,680 --> 00:32:13,920
The problem will be
when we have to stick the turtle.

729
00:32:13,960 --> 00:32:15,120
Absolutely.

730
00:32:15,160 --> 00:32:18,600
The sugar's still warm.
That's why it keeps moving.

731
00:32:18,640 --> 00:32:21,120
And... Yeah.
And the chocolate melts.

732
00:32:21,160 --> 00:32:22,560
Even if the teams manage

733
00:32:22,600 --> 00:32:24,520
to conquer the contrasting
temperatures...

734
00:32:24,560 --> 00:32:26,760
It's melting. Yeah. It's dropped.

735
00:32:26,800 --> 00:32:29,920
..they also have to contend
with the fragility of the sugar.

736
00:32:29,960 --> 00:32:33,280
Our sugar broke last week.
Hopefully, it won't break today.

737
00:32:35,680 --> 00:32:38,280
Don't rush, don't rush.
It's fine, it's fine, it's fine.

738
00:32:38,320 --> 00:32:40,880
It looks amazing. Has he got a name?
Not yet.

739
00:32:40,920 --> 00:32:44,240
It should be a female because
she brings the eggs on the beach.

740
00:32:44,280 --> 00:32:46,800
We do need to come up
with a name. Who's a happy lady?

741
00:32:46,840 --> 00:32:48,400
I don't know. Margaret Thatcher!

742
00:32:48,440 --> 00:32:50,000
Margaret Thatcher? Margaret.

743
00:32:50,040 --> 00:32:52,040
Honestly,
of all the people to come up with...

744
00:32:54,120 --> 00:32:56,120
Chefs, you have one hour left.

745
00:32:57,440 --> 00:33:00,800
Might be a good time
to tell you I'm terrified of frogs.

746
00:33:00,840 --> 00:33:03,600
I'm going to try to get my vision
to the judges

747
00:33:03,640 --> 00:33:06,640
as much as possible,
even if it's not the whole thing.

748
00:33:06,680 --> 00:33:09,840
Caroline and Martin.
A lot is resting on the tree.

749
00:33:09,880 --> 00:33:12,320
There's quite a lot of things
going on in their dessert.

750
00:33:12,360 --> 00:33:14,800
Cherry compote, whisky ganache.

751
00:33:14,840 --> 00:33:16,080
My biggest concern here,

752
00:33:16,120 --> 00:33:17,760
have they done enough
for sugar work?

753
00:33:17,800 --> 00:33:19,160
They bought in some moulds,

754
00:33:19,200 --> 00:33:22,080
and technically, there is
absolutely zero skill there.

755
00:33:22,120 --> 00:33:24,400
What did you make
of Harwoods Patisserie?

756
00:33:24,440 --> 00:33:27,440
Yes, I can see that Raf
is making a frog out of sugar,

757
00:33:27,480 --> 00:33:29,240
and a sugar pond - quite intriguing.

758
00:33:29,280 --> 00:33:31,160
I think they bring you
a lot of techniques,

759
00:33:31,200 --> 00:33:34,880
and I think they still believe
they can make the semifinal.

760
00:33:34,920 --> 00:33:37,520
Well, I think we're going
to "leap" into it, hopefully.

761
00:33:37,560 --> 00:33:39,280
We might "croak" it, though.

762
00:33:39,320 --> 00:33:42,520
So, Mayank and Dharma,

763
00:33:42,560 --> 00:33:45,760
I think their sugar work skills
is not quite there.

764
00:33:45,800 --> 00:33:48,800
Unfortunately, it's not shiny
whatsoever. It's a bit dull, isn't it?

765
00:33:48,840 --> 00:33:50,520
And a lot of work on the showpiece,

766
00:33:50,560 --> 00:33:52,360
so it could be very fragile
as well.

767
00:33:52,400 --> 00:33:53,520
It's sugar.

768
00:33:53,560 --> 00:33:55,560
Maybe you're going
absolutely amazing,

769
00:33:55,600 --> 00:33:57,960
but one thing wrong
and everything just crumbles down.

770
00:33:58,000 --> 00:34:00,440
This snake is going
to be coming out of the trunk

771
00:34:00,480 --> 00:34:02,040
of the tree, hopefully.

772
00:34:02,080 --> 00:34:04,960
How long's left?
Chefs, you have 30 minutes left.

773
00:34:05,000 --> 00:34:06,600
Good Lord.

774
00:34:06,640 --> 00:34:09,760
I am one hour behind schedule.
I will just have to move fast.

775
00:34:09,800 --> 00:34:11,760
We can move that if you want now.
Yeah.

776
00:34:11,800 --> 00:34:14,640
Some of these are looking
"turtle-y" awesome, aren't they?

777
00:34:14,680 --> 00:34:16,120
I'm ignoring that.

778
00:34:16,160 --> 00:34:18,440
I "newt" you wouldn't like that one.

779
00:34:18,480 --> 00:34:20,520
It's not over until it's over.

780
00:34:20,560 --> 00:34:22,920
Right, are you ready? Steady. Yeah.

781
00:34:22,960 --> 00:34:25,680
I'll go now, Annie. Go, go, go.

782
00:34:25,720 --> 00:34:27,600
Take it off. Now?

783
00:34:27,640 --> 00:34:30,080
Daniel, do you want to come here?
One second.

784
00:34:30,120 --> 00:34:32,000
I know where to put all the sugar.

785
00:34:32,040 --> 00:34:33,520
Hold it. Hold it.

786
00:34:38,240 --> 00:34:39,880
I told you not to do this.

787
00:34:45,760 --> 00:34:47,560
Focus, focus.

788
00:34:47,600 --> 00:34:51,640
Oh, my gosh. You all right?

789
00:34:51,680 --> 00:34:53,240
OK. What can be salvaged?

790
00:34:53,280 --> 00:34:55,240
You've got your sheet still.

791
00:34:55,280 --> 00:34:57,080
Oh, I'm so sorry.

792
00:34:57,120 --> 00:34:59,800
Chef, small pieces.

793
00:34:59,840 --> 00:35:02,640
I will do it.
You do your carry-on. I will do it.

794
00:35:04,320 --> 00:35:06,600
I will try, see what I can do.

795
00:35:06,640 --> 00:35:08,760
One, two, three.

796
00:35:08,800 --> 00:35:10,560
Pull, pull, pull, pull, pull.
Pull, pull?

797
00:35:10,600 --> 00:35:12,600
The tray, the tray.
Pull, pull, pull.

798
00:35:12,640 --> 00:35:14,640
Ah! Oh, yeah. Good.

799
00:35:14,680 --> 00:35:17,480
I just have to glaze
the chocolate and apricot dessert,

800
00:35:17,520 --> 00:35:18,960
then I'll join Dharma.

801
00:35:19,000 --> 00:35:20,520
Sugar, always danger.

802
00:35:20,560 --> 00:35:21,680
Are the desserts ready?

803
00:35:21,720 --> 00:35:23,920
I just need to wrap
the black forest gateaux.

804
00:35:23,960 --> 00:35:25,600
I just need to spray the frog,

805
00:35:25,640 --> 00:35:29,040
because Wallace needs to spray
the tropical cakes.

806
00:35:30,880 --> 00:35:34,440
Careful. No, no, no, no, no.

807
00:35:34,480 --> 00:35:35,920
Slowly, slowly.

808
00:35:37,720 --> 00:35:40,880
Brilliant. I broke the tongue.

809
00:35:40,920 --> 00:35:42,200
How much time is left?

810
00:35:42,240 --> 00:35:43,960
Chefs, you have ten minutes left.

811
00:35:44,000 --> 00:35:45,600
BLEEP my life.

812
00:35:45,640 --> 00:35:47,320
Go to do your cake.

813
00:35:47,360 --> 00:35:48,960
We've just got everything
to put on now.

814
00:35:49,000 --> 00:35:50,640
And not a lot of time to do it.

815
00:35:50,680 --> 00:35:52,320
Can it come? Wait, wait, wait.

816
00:35:52,360 --> 00:35:54,960
Martin, we need the cakes.
Pop 'em out.

817
00:35:55,000 --> 00:35:56,440
Just need to pipe the cake

818
00:35:56,480 --> 00:35:58,440
and then I need
to finish off the frog.

819
00:35:58,480 --> 00:36:01,080
So, Mauro, I'm going to need you.
Coming, coming, coming.

820
00:36:03,280 --> 00:36:04,760
It's going.

821
00:36:05,840 --> 00:36:07,360
You've got to hang for me.

822
00:36:09,360 --> 00:36:13,280
St James' Court have managed to pull
something together very quickly.

823
00:36:13,320 --> 00:36:15,280
Yeah, but now it's going
to be even more fragile

824
00:36:15,320 --> 00:36:17,120
because they've put
the pieces together.

825
00:36:17,160 --> 00:36:19,640
We need more, chocolate, Daniel.
No, put the... Hold.

826
00:36:19,680 --> 00:36:21,840
I'll put more chocolate.
That's what I'm saying.

827
00:36:21,880 --> 00:36:24,480
- Put it here, maybe?
- There's fine, yeah.

828
00:36:26,200 --> 00:36:28,440
No worries. It's fine.

829
00:36:28,480 --> 00:36:30,960
Just get another.
I'll stick this one.

830
00:36:31,000 --> 00:36:32,640
Chefs, you have one minute left.

831
00:36:32,680 --> 00:36:34,520
It's enough, it's enough,
it's enough.

832
00:36:34,560 --> 00:36:35,880
Move the frog, Annie!

833
00:36:35,920 --> 00:36:37,680
Just get some eggs there. Yeah.

834
00:36:37,720 --> 00:36:39,280
It is time.

835
00:36:39,320 --> 00:36:40,840
Here.

836
00:36:40,880 --> 00:36:42,400
She's moving the frog at last.

837
00:36:42,440 --> 00:36:43,800
Slowly, slowly.

838
00:36:45,200 --> 00:36:47,520
Can we turn it a tiny bit?
No, no. Don't touch nothing.

839
00:36:47,560 --> 00:36:49,400
It's absolutely fine.

840
00:36:49,440 --> 00:36:51,280
24, 25, 26, 27...

841
00:36:52,480 --> 00:36:55,400
Chefs, that's it - your time is up.

842
00:36:55,440 --> 00:36:56,840
..30.

843
00:36:56,880 --> 00:37:00,120
Please step away
from your showpieces.

844
00:37:00,160 --> 00:37:02,160
I need a cigarette.

845
00:37:02,200 --> 00:37:04,760
It's not my best work,
but it is finished.

846
00:37:04,800 --> 00:37:07,400
I'm sorry. Give me a hug.

847
00:37:07,440 --> 00:37:10,360
Something is there.
Something is better than nothing.

848
00:37:19,080 --> 00:37:22,600
Five remarkable reptile
and amphibian showpieces

849
00:37:22,640 --> 00:37:25,840
now face the judgment
of Benoit and Cherish.

850
00:37:25,880 --> 00:37:28,960
Annie and Wallace
from The Dorchester, come on up.

851
00:37:37,400 --> 00:37:39,960
Well, when I was looking at you
doing the spraying, I said,

852
00:37:40,000 --> 00:37:43,320
"Ooh, it doesn't have
the time to set correctly,"

853
00:37:43,360 --> 00:37:45,480
but you say it's the rainforest,
I get it -

854
00:37:45,520 --> 00:37:47,640
it looks like it's raining
on the frog at the minute.

855
00:37:47,680 --> 00:37:50,120
And lovely sugar work details.

856
00:37:50,160 --> 00:37:52,800
I think you've done
a great job today.

857
00:37:52,840 --> 00:37:54,680
I will give you a "boom"!

858
00:37:54,720 --> 00:37:56,160
Wallace, well done.

859
00:37:56,200 --> 00:37:58,440
This is the second time
you're doing sugar work.

860
00:37:58,480 --> 00:38:00,960
Yes.
I think you did an amazing job.

861
00:38:01,000 --> 00:38:05,600
Well, let's find out if your dessert
delivers something pleasant.

862
00:38:05,640 --> 00:38:08,680
Inside, we have the coconut
crunch, Victoria sponge,

863
00:38:08,720 --> 00:38:10,680
tropical gel with mango compote,

864
00:38:10,720 --> 00:38:13,360
and then outside
we have coconut mousse.

865
00:38:13,400 --> 00:38:15,560
You've been a bit safe
in terms of the flavours.

866
00:38:15,600 --> 00:38:17,680
I will not go as far
as boring, though,

867
00:38:17,720 --> 00:38:20,800
because the flavour profile
shines through.

868
00:38:20,840 --> 00:38:22,880
I don't like the dessert...

869
00:38:22,920 --> 00:38:24,280
..because I love it.

870
00:38:24,320 --> 00:38:27,200
The beautiful
Victoria coconut sponge,

871
00:38:27,240 --> 00:38:29,440
you get onto the big chunk
of mango -

872
00:38:29,480 --> 00:38:31,040
who doesn't like mango?

873
00:38:31,080 --> 00:38:32,360
Love it, love it, love it.

874
00:38:32,400 --> 00:38:34,000
You should be very proud
of yourself.

875
00:38:34,040 --> 00:38:36,880
Wow. Welcome back.
Well done, guys. See you later.

876
00:38:36,920 --> 00:38:38,520
Thank you, Chef. Thank you.

877
00:38:40,200 --> 00:38:42,520
You should be proud.

878
00:38:42,560 --> 00:38:43,920
Mm.

879
00:38:51,680 --> 00:38:54,680
OK, Chef, I think
it's an understated showpiece.

880
00:38:54,720 --> 00:38:58,080
The pollution aspect,
dark and dirt and grey,

881
00:38:58,120 --> 00:39:00,520
doesn't make for exciting colour
to look at,

882
00:39:00,560 --> 00:39:04,040
but the cans are fully integrated
in your showpiece,

883
00:39:04,080 --> 00:39:06,680
and more than that,
they are part of it.

884
00:39:06,720 --> 00:39:08,160
I really like the way

885
00:39:08,200 --> 00:39:10,920
that you printed out the logo
onto the tin.

886
00:39:10,960 --> 00:39:12,240
I think that is really fun.

887
00:39:12,280 --> 00:39:14,400
Could you please take us
through your tin?

888
00:39:14,440 --> 00:39:15,640
Vanilla custard mousse,

889
00:39:15,680 --> 00:39:18,080
and then fresh cherries,
dark chocolate mousse,

890
00:39:18,120 --> 00:39:20,480
and two layers of chocolate
fudge cake

891
00:39:20,520 --> 00:39:23,160
which we used a cola inside as well.

892
00:39:23,200 --> 00:39:26,000
This is the best part.

893
00:39:26,040 --> 00:39:27,200
Me? I'm the best part?

894
00:39:27,240 --> 00:39:29,440
Ahh, you're always the best part.

895
00:39:29,480 --> 00:39:30,800
Uh, I am, yeah.

896
00:39:30,840 --> 00:39:33,440
The cherry compote is
ever so tasty.

897
00:39:33,480 --> 00:39:35,720
The bavaroise mousse so light,

898
00:39:35,760 --> 00:39:37,840
and then, boom, comes
the cola sponge.

899
00:39:37,880 --> 00:39:38,920
I love it!

900
00:39:38,960 --> 00:39:40,480
It works because it's so light.

901
00:39:40,520 --> 00:39:43,120
You could eat the whole portion
without feeling boated.

902
00:39:43,160 --> 00:39:44,280
Two portions.

903
00:39:44,320 --> 00:39:46,160
You want two? Two, easily.

904
00:39:46,200 --> 00:39:49,360
It's a beautiful dessert.
Mm. Well done. Well done, Chefs.

905
00:39:49,400 --> 00:39:51,560
Thank you very much.
We'll see you a little bit later.

906
00:39:51,600 --> 00:39:52,800
Thank you. Thank you.

907
00:39:52,840 --> 00:39:53,960
Nice one, Chefs.

908
00:40:02,480 --> 00:40:05,960
I really, really like
the way that you cast the wave,

909
00:40:06,000 --> 00:40:07,800
and I am so pleased

910
00:40:07,840 --> 00:40:10,880
that you actually handcrafted
the turtle.

911
00:40:10,920 --> 00:40:15,440
For me, in this room,
you have the best reptile showpiece.

912
00:40:15,480 --> 00:40:16,680
A cracking showpiece.

913
00:40:16,720 --> 00:40:18,280
Those beautiful little guppy fish,

914
00:40:18,320 --> 00:40:20,280
the integration
of your turtle eggs,

915
00:40:20,320 --> 00:40:21,360
everything works.

916
00:40:21,400 --> 00:40:22,440
Well done.

917
00:40:22,480 --> 00:40:23,560
Thanks. Thank you.

918
00:40:23,600 --> 00:40:25,560
Could you please take us
through your creation?

919
00:40:25,600 --> 00:40:29,720
Almond mousse with an insert
of apricot confit and the brownie,

920
00:40:29,760 --> 00:40:31,640
apricot and passion fruit glaze,

921
00:40:31,680 --> 00:40:33,720
and at the bottom are
chocolate sables.

922
00:40:33,760 --> 00:40:36,160
Well, I like the combination
that you put in.

923
00:40:36,200 --> 00:40:39,320
However, I wish that you put
a bit chunk of apricot

924
00:40:39,360 --> 00:40:41,960
in with a little bit
of a coulis in there

925
00:40:42,000 --> 00:40:44,400
so that when I eat it,
it's a little bit more refreshing.

926
00:40:44,440 --> 00:40:46,160
Well, I loved it.

927
00:40:46,200 --> 00:40:48,440
I've got a beautiful,
silky almond cream.

928
00:40:48,480 --> 00:40:50,600
The passion fruit zings up
the apricot.

929
00:40:50,640 --> 00:40:51,720
I agree with Cherish.

930
00:40:51,760 --> 00:40:53,480
Could be a little fresher
in the centre,

931
00:40:53,520 --> 00:40:55,880
but overall, I really like
what's going on here.

932
00:40:55,920 --> 00:40:57,280
Thanks. Thank you. Allez hop!

933
00:40:57,320 --> 00:40:59,120
You can go.

934
00:40:59,160 --> 00:41:00,800
Thank you, thank you.

935
00:41:00,840 --> 00:41:02,280
Thank you, Chefs.

936
00:41:12,560 --> 00:41:14,920
OK, basic techniques everywhere.

937
00:41:14,960 --> 00:41:17,760
It's a tube with some
modelling chocolate on it

938
00:41:17,800 --> 00:41:20,560
and moulded sugar work
everywhere else.

939
00:41:20,600 --> 00:41:23,000
This I would see more
at the beginning

940
00:41:23,040 --> 00:41:25,440
of the competition
than in a quarterfinal,

941
00:41:25,480 --> 00:41:27,960
when clearly it's heating up
in the kitchen.

942
00:41:28,000 --> 00:41:31,200
Well, Chef, how I wish that you made
a full egg than half an egg.

943
00:41:31,240 --> 00:41:33,880
When you look at it,
it is not cleanly finished,

944
00:41:33,920 --> 00:41:35,200
and when I look at the snake,

945
00:41:35,240 --> 00:41:37,320
there's not much skill input
in there.

946
00:41:37,360 --> 00:41:40,280
OK, well, let's find out if there
is more skills inside your dessert,

947
00:41:40,320 --> 00:41:41,360
so what have we got?

948
00:41:41,400 --> 00:41:45,280
A cherry compote, a whisky ganache,
a coffee ganache,

949
00:41:45,320 --> 00:41:47,960
and an almond and chocolate genoise
at the bottom.

950
00:41:48,000 --> 00:41:50,760
OK, do I enjoy eating cherry
with coffee?

951
00:41:50,800 --> 00:41:52,920
The short answer is yes.

952
00:41:52,960 --> 00:41:56,080
The whisky part
I would've tuned down a little bit,

953
00:41:56,120 --> 00:41:59,120
but all in all, yeah,
a good combination of flavour.

954
00:41:59,160 --> 00:42:01,480
Wow. I'm a bit tipsy now
at the moment.

955
00:42:01,520 --> 00:42:04,080
My palette is all whisky.

956
00:42:04,120 --> 00:42:05,560
It's just overpowering,

957
00:42:05,600 --> 00:42:08,240
and it takes over the rest
of the beautiful components

958
00:42:08,280 --> 00:42:09,640
that you input in.

959
00:42:09,680 --> 00:42:11,120
OK, well, you've worked very hard.

960
00:42:11,160 --> 00:42:13,600
We can only thank you for that
and speak to you a bit later.

961
00:42:13,640 --> 00:42:15,880
Thank you. Thank you.
Thank you, Chef. Thank you.

962
00:42:27,320 --> 00:42:29,880
OK, Chefs, a little bit of a crash.

963
00:42:29,920 --> 00:42:31,200
Everything crashed.

964
00:42:31,240 --> 00:42:32,560
But you did not give up,

965
00:42:32,600 --> 00:42:35,080
and that is what competition
is all about.

966
00:42:35,120 --> 00:42:36,680
And it's a showpiece of sugar work.

967
00:42:36,720 --> 00:42:39,520
It's a bit flat, but you've tried
three or four techniques,

968
00:42:39,560 --> 00:42:41,360
though you are not
very comfortable with it.

969
00:42:41,400 --> 00:42:43,320
I have to commend you
for your hard work.

970
00:42:43,360 --> 00:42:45,840
The biggest problem for me
is more your little dessert,

971
00:42:45,880 --> 00:42:47,920
which do not look very neat.

972
00:42:47,960 --> 00:42:50,160
Would you please take us through
your dessert, please?

973
00:42:50,200 --> 00:42:53,040
There's, uh, milk chocolate mousse
with apricot jam

974
00:42:53,080 --> 00:42:55,520
with dark milk chocolate feuilletine
and almond dacquoise.

975
00:42:55,560 --> 00:42:57,440
At the base,
we have chocolate sables.

976
00:42:57,480 --> 00:43:00,280
OK, well, the milk chocolate mousse
is actually quite pleasant.

977
00:43:00,320 --> 00:43:01,920
Apricot, though, not enough.

978
00:43:01,960 --> 00:43:03,840
But the biggest problem
for me is your glaze.

979
00:43:03,880 --> 00:43:06,480
That's very elastic and sticky,

980
00:43:06,520 --> 00:43:08,560
and when you eat that,
it's not pleasant.

981
00:43:08,600 --> 00:43:10,120
I have to agree with Benoit.

982
00:43:10,160 --> 00:43:11,800
Instead of doing a normal glaze,

983
00:43:11,840 --> 00:43:15,520
you could have actually injected
apricot puree into your recipe,

984
00:43:15,560 --> 00:43:18,240
and then it will be more
delightful when I eat it.

985
00:43:18,280 --> 00:43:20,960
OK, well, you've worked very hard -
that has been established.

986
00:43:21,000 --> 00:43:23,600
Will that be enough to see you
through to the next round?

987
00:43:23,640 --> 00:43:24,840
We'll find out soon enough.

988
00:43:24,880 --> 00:43:26,880
Thank you very much,
and see you later.

989
00:43:26,920 --> 00:43:28,160
Thank you, Chefs.

990
00:43:33,040 --> 00:43:34,960
Benoit and Cherish
must now decide

991
00:43:35,000 --> 00:43:37,880
which four teams will make it
through to the semifinal

992
00:43:37,920 --> 00:43:39,480
and who will be going home.

993
00:43:39,520 --> 00:43:41,880
They won everything
since they started this competition,

994
00:43:41,920 --> 00:43:44,600
but the last couple of days
have been difficult for them. Yes.

995
00:43:44,640 --> 00:43:46,120
The desserts, they loved.

996
00:43:46,160 --> 00:43:49,240
Hopefully, we just scrape through
and get through to next week.

997
00:43:49,280 --> 00:43:51,240
I see more chocolate than sugar.

998
00:43:51,280 --> 00:43:53,120
They're not taking
any risk whatsoever,

999
00:43:53,160 --> 00:43:54,400
or they don't have the skill.

1000
00:43:54,440 --> 00:43:56,560
I did the best I could
with the skills I have.

1001
00:43:56,600 --> 00:43:59,320
Probably not enough
for the semifinal, which is a shame.

1002
00:43:59,360 --> 00:44:01,320
It's going to take a bit
of a miracle, I think.

1003
00:44:01,360 --> 00:44:03,400
They're stretching themselves. Mm.

1004
00:44:03,440 --> 00:44:05,880
But is this the level of skill
we want?

1005
00:44:05,920 --> 00:44:07,640
We smashed it, quite literally!

1006
00:44:07,680 --> 00:44:10,360
Maybe we go home.
I've already booked everything.

1007
00:44:14,160 --> 00:44:17,280
Benoit and Cherish
have made their decision.

1008
00:44:17,320 --> 00:44:19,600
The judges thought the team
in first place

1009
00:44:19,640 --> 00:44:21,240
hung on for the win today

1010
00:44:21,280 --> 00:44:24,160
in the face
of very strong competition.

1011
00:44:24,200 --> 00:44:25,920
Congratulations...

1012
00:44:27,840 --> 00:44:30,960
..Mauro and Daniel
from The Landmark, London.

1013
00:44:31,000 --> 00:44:33,000
You're through to the semifinal.

1014
00:44:33,040 --> 00:44:35,440
In second place...

1015
00:44:35,480 --> 00:44:37,400
..Annie and Wallace
from The Dorchester.

1016
00:44:37,440 --> 00:44:40,280
Congratulations. You're also
through to the semifinal.

1017
00:44:40,320 --> 00:44:44,320
In third place, Mayank and Dharma
from St James Court.

1018
00:44:44,360 --> 00:44:46,760
Congratulations.

1019
00:44:46,800 --> 00:44:50,200
Which leaves Caroline
and Martin from Bisous Bisous

1020
00:44:50,240 --> 00:44:54,080
and Andrew and Raf
from the Harwoods Patisserie.

1021
00:44:54,120 --> 00:44:58,240
After much deliberation,
Benoit and Cherish have decided

1022
00:44:58,280 --> 00:45:01,280
that the team who'll be leaving
the competition tonight is...

1023
00:45:05,600 --> 00:45:07,000
..Caroline and Martin.

1024
00:45:08,360 --> 00:45:11,640
Congratulations to the rest of you,
and we'll see you next week.

1025
00:45:13,880 --> 00:45:16,920
I'm happy
that we made it this far.

1026
00:45:16,960 --> 00:45:20,560
You all right? Yeah.
I can't believe it.

1027
00:45:20,600 --> 00:45:22,920
We really wanted
to make it to the semifinal,

1028
00:45:22,960 --> 00:45:24,360
but I've learned so much.

1029
00:45:24,400 --> 00:45:27,520
And I'm very proud of Martin,
very proud of myself.

1030
00:45:27,560 --> 00:45:29,560
I'm going to cry again.

1031
00:45:29,600 --> 00:45:31,160
Are you going to crack a smile?

1032
00:45:31,200 --> 00:45:32,320
Yeah.

1033
00:45:34,120 --> 00:45:35,960
Give me a hug. Come on. Well done.

1034
00:45:36,000 --> 00:45:39,720
We can have a smile now,
but in ten minutes in the car,

1035
00:45:39,760 --> 00:45:42,400
we will start to think
about the next challenge.

1036
00:45:42,440 --> 00:45:44,880
It's two steps forward,
then we arrive at the final,

1037
00:45:44,920 --> 00:45:47,640
so it is this thing
which pushes inside, you know?

1038
00:45:47,680 --> 00:45:48,920
I'm shocked.

1039
00:45:48,960 --> 00:45:50,680
I've never been this shocked
in my life.

1040
00:45:50,720 --> 00:45:53,240
For the semifinal next week,
I think we need to push really hard

1041
00:45:53,280 --> 00:45:54,880
because the teams are really strong.

1042
00:45:54,920 --> 00:45:56,200
Oh, my God.

1043
00:45:56,240 --> 00:45:58,200
Yeah.

1044
00:45:58,240 --> 00:45:59,480
Next time...

1045
00:45:59,520 --> 00:46:01,320
You're fighting
for a place in the final.

1046
00:46:01,360 --> 00:46:02,640
..our four remaining teams...

1047
00:46:02,680 --> 00:46:04,840
My heart is pumping.
Beep, beep, beep.

1048
00:46:04,880 --> 00:46:05,960
..will become three...

1049
00:46:06,000 --> 00:46:07,200
Oh, my God.

1050
00:46:07,240 --> 00:46:10,680
..as they take on a secret challenge
set by a special guest...

1051
00:46:10,720 --> 00:46:14,560
The head pastry chef at Harrods,
Philip Khoury.

1052
00:46:14,600 --> 00:46:16,320
Good morning, Chefs.

1053
00:46:16,360 --> 00:46:18,280
..and a supersized showpiece...

1054
00:46:18,320 --> 00:46:20,600
Inspired by Land Of The Giants.

1055
00:46:20,640 --> 00:46:23,320
Which three teams will secure
a spot in the final...

1056
00:46:23,360 --> 00:46:24,640
Let's go, let's go, let's go.

1057
00:46:24,680 --> 00:46:26,640
..and whose hopes...

1058
00:46:26,680 --> 00:46:27,800
..will be dashed?

1059
00:46:27,840 --> 00:46:29,080
I feel like a giant now.

1060
00:46:51,560 --> 00:46:53,560
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