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 00:00:18,560 --> 00:00:19,760 {\an1}CRASHING, SHE GASPS. 10 00:00:19,800 --> 00:00:21,200 Annie and Subin hit turbulence... 11 00:00:21,240 --> 00:00:22,640 I'm the one going home. 12 00:00:22,680 --> 00:00:24,240 ..but it was Chantelle and Kasia... 13 00:00:24,280 --> 00:00:25,440 I'm shaking. 14 00:00:25,480 --> 00:00:27,040 ..who failed to take flight... 15 00:00:27,080 --> 00:00:29,800 At the beginning of the competition, a piece like this one can work, 16 00:00:29,840 --> 00:00:31,320 but look around the kitchen today. 17 00:00:31,360 --> 00:00:32,720 ..and had to leave the kitchen. 18 00:00:32,760 --> 00:00:34,560 We'd never made a showpiece before this, 19 00:00:34,600 --> 00:00:35,800 never worked with sugar, 20 00:00:35,840 --> 00:00:37,880 so we knew going in that it would be a challenge. 21 00:00:37,920 --> 00:00:38,960 This time... 22 00:00:39,000 --> 00:00:41,360 Martin, stop panicking. I'll stop panicking. Great. 23 00:00:41,400 --> 00:00:42,600 ..it's the quarterfinal. 24 00:00:42,640 --> 00:00:44,360 So, show us some skills. 25 00:00:44,400 --> 00:00:46,600 The teams are tasked with viennoiseries... 26 00:00:46,640 --> 00:00:47,920 I'm very behind time. 27 00:00:47,960 --> 00:00:50,400 ..and a reptile and amphibian showpiece... 28 00:00:50,440 --> 00:00:52,160 {\an1}Crunch, crunch. Crunch, crunch. SHE LAUGHS 29 00:00:52,200 --> 00:00:55,120 ..requiring mastery of sugar and chocolate. 30 00:00:55,160 --> 00:00:57,080 It's going to be one of the most difficult 31 00:00:57,120 --> 00:00:59,080 because of chocolate and sugar together. 32 00:00:59,120 --> 00:01:01,520 Who will secure their place in the semifinal... 33 00:01:01,560 --> 00:01:03,560 I think we're going to leap into it, hopefully. 34 00:01:03,600 --> 00:01:05,640 ..and who will crash out? 35 00:01:05,680 --> 00:01:06,680 {\an1}CLATTERING. 36 00:01:08,280 --> 00:01:09,560 This is drama. 37 00:01:14,840 --> 00:01:17,880 Quarterfinals, we're here. Ready, I think. 38 00:01:17,920 --> 00:01:19,160 {\an1}Yeah. THEY CHUCKLE. 39 00:01:19,200 --> 00:01:22,240 Five teams remain... Five strong teams. 40 00:01:22,280 --> 00:01:25,640 Everybody can win, everybody can go home. 41 00:01:25,680 --> 00:01:27,960 ..battling for a place in the semifinal. 42 00:01:28,000 --> 00:01:30,000 {\an1}This is insane. THEY LAUGH. 43 00:01:30,040 --> 00:01:32,120 Yeah, yeah. I'm actually shocked 44 00:01:32,160 --> 00:01:35,360 and proud of us that we made it this far. 45 00:01:35,400 --> 00:01:38,240 But Annie's had to make a last-minute substitution. 46 00:01:48,000 --> 00:01:49,280 {\an1}THEY LAUGH. 47 00:01:53,760 --> 00:01:55,040 Good morning, Chefs, 48 00:01:55,080 --> 00:01:58,040 and congratulations on making it to the quarterfinal. 49 00:01:58,080 --> 00:01:59,960 Today is all about viennoiserie. 50 00:02:00,000 --> 00:02:02,320 The judges have asked for two different items - 51 00:02:02,360 --> 00:02:04,440 one for Cherish and one for Benoit. 52 00:02:04,480 --> 00:02:05,800 So, what have you gone for, B? 53 00:02:05,840 --> 00:02:07,360 Chefs, today I want you to make 54 00:02:07,400 --> 00:02:09,840 three sharing-size brioche feuilletee - 55 00:02:09,880 --> 00:02:14,160 a decadent pastry made with a laminated flaky brioche, 56 00:02:14,200 --> 00:02:17,120 plenty of butter, and sprinkled with sugar. 57 00:02:17,160 --> 00:02:21,640 Your brioche feuilletee will feature two sweet flavours of your choosing, 58 00:02:21,680 --> 00:02:23,680 but whatever you decide to go for, 59 00:02:23,720 --> 00:02:26,480 your brioche feuilletee must be super stylish, 60 00:02:26,520 --> 00:02:28,360 just like Cherish. Mm! 61 00:02:28,400 --> 00:02:30,840 Oh, thank you, Benoit. Thank you very much. 62 00:02:30,880 --> 00:02:33,640 Speaking of the devil, Cherish, what are you after today? 63 00:02:33,680 --> 00:02:39,200 Chef, today I'm looking for 24 most perfect puff pastries. 64 00:02:39,240 --> 00:02:42,400 Unlike Benoit, I'm not feeling too sweet today. 65 00:02:42,440 --> 00:02:44,840 I want your filling to be savoury. 66 00:02:44,880 --> 00:02:48,000 Apart from that, it's entirely up to you. 67 00:02:48,040 --> 00:02:49,240 It's entirely up to you. 68 00:02:49,280 --> 00:02:51,680 That sounds like a trap. Watch out. 69 00:02:51,720 --> 00:02:54,040 Right, you had half an hour to prep last night. 70 00:02:54,080 --> 00:02:56,840 Chefs, you have three hours to complete this challenge. 71 00:02:56,880 --> 00:02:59,880 Best of luck. Time starts now. 72 00:03:01,040 --> 00:03:02,120 Off they go! 73 00:03:03,440 --> 00:03:06,520 The chefs have been able to rest their pastry overnight... 74 00:03:10,160 --> 00:03:12,360 ..so that they could get off to a flying start 75 00:03:12,400 --> 00:03:13,880 laminating their enriched dough. 76 00:03:13,920 --> 00:03:16,440 Banging already. They need to go quickly. 77 00:03:16,480 --> 00:03:18,456 {\an4}LOUD BANGING Oh, my gosh.Ooh-la-la. What is going on? 78 00:03:18,480 --> 00:03:21,640 {\an5}Ooh, there's a lot of knocking today. I guess the conversation's over now. 79 00:03:21,680 --> 00:03:23,400 We have to talk a bit louder. OK. 80 00:03:23,440 --> 00:03:24,640 Conversation's done now. 81 00:03:25,840 --> 00:03:27,320 The lamination must be perfect, 82 00:03:27,360 --> 00:03:30,400 so that's why everybody is beating the butter - boom, boom - 83 00:03:30,440 --> 00:03:31,880 to make it the right temperature. 84 00:03:31,920 --> 00:03:33,200 Otherwise, the butter breaks. 85 00:03:33,240 --> 00:03:35,840 To incorporate the butter correctly, 86 00:03:35,880 --> 00:03:38,960 it's essential that each turn and fold is made with precision. 87 00:03:39,000 --> 00:03:41,480 I did two double turns yesterday 88 00:03:41,520 --> 00:03:43,920 so I need to do the last single turn. 89 00:03:43,960 --> 00:03:46,840 Without even layers, the butter will leak out when baked, 90 00:03:46,880 --> 00:03:49,320 resulting in flat, soggy viennoiserie. 91 00:03:49,360 --> 00:03:50,640 It's very physical. 92 00:03:50,680 --> 00:03:52,720 So much sort of banging and... Oh, yeah. 93 00:03:52,760 --> 00:03:54,720 I said banging and pounding going on, 94 00:03:54,760 --> 00:03:56,320 but I don't know what to say after that. 95 00:03:56,360 --> 00:03:58,000 {\an1}THEY LAUGH. 96 00:03:58,040 --> 00:04:01,360 While one team-mate begins laminating the brioche feuilletee... 97 00:04:01,400 --> 00:04:03,040 {\an1}Oh, don't scare me, Cherish. HE LAUGHS 98 00:04:03,080 --> 00:04:05,000 ..the other must create their take 99 00:04:05,040 --> 00:04:07,240 on the savoury puff pastry viennoiserie. 100 00:04:07,280 --> 00:04:09,160 I love viennoiserie. 101 00:04:09,200 --> 00:04:12,400 I can eat, sleep, and breathe viennoiserie. 102 00:04:12,440 --> 00:04:14,840 I am obsessed with lamination. 103 00:04:14,880 --> 00:04:17,520 It has to be so well-defined. 104 00:04:17,560 --> 00:04:20,200 The puff pastry has to be crispy, 105 00:04:20,240 --> 00:04:23,160 it needs to be flaky, and it needs to be buttery. 106 00:04:23,200 --> 00:04:25,960 Chefs, it's time for you to show me how clever 107 00:04:26,000 --> 00:04:27,640 and innovative you are. 108 00:04:27,680 --> 00:04:29,000 It's the quarterfinal, 109 00:04:29,040 --> 00:04:32,960 and if the chefs can not make me a perfect lamination puff pastry, 110 00:04:33,000 --> 00:04:35,080 they should get out of my kitchen. 111 00:04:37,080 --> 00:04:40,560 Good morning, Chefs. Morning. Morning. For out of four wins. 112 00:04:40,600 --> 00:04:43,120 The pressure is on, isn't it? Yep. Yeah. Definitely. 113 00:04:43,160 --> 00:04:45,040 So, who is doing the puff pastry? Me. 114 00:04:45,080 --> 00:04:46,720 So, we've got ham, 115 00:04:46,760 --> 00:04:49,120 smoked Lancashire cheese, and a mustard mayo. 116 00:04:49,160 --> 00:04:50,280 What pickle is that? 117 00:04:50,320 --> 00:04:52,160 Some beer pickle. Do you want to try? 118 00:04:52,200 --> 00:04:56,080 {\an1}HE SPLUTTERS AND LAUGHS Oh! Ah! 119 00:04:56,120 --> 00:05:00,400 Andy and Raf's pungent beer pickle will garnish their classic ham hock 120 00:05:00,440 --> 00:05:01,920 and smoked cheese filling, 121 00:05:01,960 --> 00:05:04,600 encased in delicate compressed puff pastry 122 00:05:04,640 --> 00:05:06,720 that's a little out of their comfort zone. 123 00:05:06,760 --> 00:05:08,280 Viennoiserie... Yeah. 124 00:05:08,320 --> 00:05:10,440 ..I've never, ever said that word ever in my life, 125 00:05:10,480 --> 00:05:12,560 but I imagine I'll be saying it a lot of times today. 126 00:05:12,600 --> 00:05:13,760 "Viennoiserie". 127 00:05:13,800 --> 00:05:16,880 None of us work really in the hotels that do it often... 128 00:05:16,920 --> 00:05:18,320 Right. ..But we have done it. 129 00:05:18,360 --> 00:05:20,760 Keep calm and carry on, Ellie. Absolutely. 130 00:05:21,920 --> 00:05:24,640 At work, we have the dough machine to spread it out. 131 00:05:24,680 --> 00:05:28,400 So, this is the tricky part, when you handle the puff pastry. 132 00:05:28,440 --> 00:05:32,800 Creating multiple puff pastry layers from scratch is painstaking work. 133 00:05:32,840 --> 00:05:35,720 You've got to put your back into it. You're going to be aching tomorrow. 134 00:05:35,760 --> 00:05:36,760 Here. 135 00:05:36,800 --> 00:05:39,120 {\an1}ELLIE STRAINS The gun show! 136 00:05:39,160 --> 00:05:40,600 But Caroline and Martin... 137 00:05:40,640 --> 00:05:43,400 Keep a nice rectangle. Yeah, yeah. Yep. 138 00:05:43,440 --> 00:05:45,960 ..have given themselves even more to do. 139 00:05:46,000 --> 00:05:47,280 The puff pastry, 140 00:05:47,320 --> 00:05:49,520 we weren't too happy about the one from last night. 141 00:05:49,560 --> 00:05:52,000 It wasn't, like, right, so I've had to do it again. 142 00:05:54,320 --> 00:05:57,160 Caroline and Martin hope to shape their paprika 143 00:05:57,200 --> 00:06:00,400 and oregano-flavoured puff pastry into spiral cones 144 00:06:00,440 --> 00:06:03,360 filled with soy, lime, and ginger king prawns, 145 00:06:03,400 --> 00:06:06,240 thyme bechamel, and chilli oil pipettes... 146 00:06:06,280 --> 00:06:08,560 ..if their dough is made in time. 147 00:06:08,600 --> 00:06:10,160 This time it looks great, 148 00:06:10,200 --> 00:06:12,760 so now Martin just has to chop chop. 149 00:06:13,920 --> 00:06:15,880 {\an1}CLATTERING, GLASS SMASHES. 150 00:06:15,920 --> 00:06:17,320 Oops. Are you OK? 151 00:06:17,360 --> 00:06:18,760 Sorry! Yeah, yeah, yeah. 152 00:06:18,800 --> 00:06:20,480 Oh, Martin. 153 00:06:20,520 --> 00:06:23,160 As well as puff pastry perfection... 154 00:06:23,200 --> 00:06:26,640 I go back to the fridge to rest it a bit. 155 00:06:26,680 --> 00:06:29,280 ..Cherish and Benoit demand delectable... 156 00:06:29,320 --> 00:06:30,800 Painful, this. 157 00:06:30,840 --> 00:06:33,040 ..sophisticated flavours. 158 00:06:36,120 --> 00:06:39,640 OK or not? On schedule, on schedule. 159 00:06:39,680 --> 00:06:42,040 Wallace, nice to meet you. Nice to meet you. 160 00:06:42,080 --> 00:06:44,080 Thank you so much for subbing in for Subin. 161 00:06:44,120 --> 00:06:46,920 So, Wallace, are you a secret viennoiserie assassin? 162 00:06:46,960 --> 00:06:48,160 No, not really. 163 00:06:48,200 --> 00:06:50,600 Oh, why did you bring Wallace? Honestly, Annie. 164 00:06:50,640 --> 00:06:52,600 {\an1}THEY LAUGH Could've got someone better! 165 00:06:52,640 --> 00:06:57,080 Annie and Wallace plan to execute 24 pithivier pie puff pastries 166 00:06:57,120 --> 00:07:00,560 filled with a plethora of miso-flavoured fungi. 167 00:07:00,600 --> 00:07:02,800 So, we're using king oyster mushroom, 168 00:07:02,840 --> 00:07:04,200 shiitake mushroom, 169 00:07:04,240 --> 00:07:06,800 and then we have like two types of like shimeji mushroom, 170 00:07:06,840 --> 00:07:09,200 white and the brown one. What, did you say magic mushroom? 171 00:07:09,240 --> 00:07:12,160 {\an5}Yes, she did. Magic mushrooms. No. You're not using magic mushrooms? 172 00:07:12,200 --> 00:07:15,800 {\an5}No, no, no. She said magic mushroom. I heard it. She's going to make us high today. 173 00:07:15,840 --> 00:07:18,680 ELLIE: Mayank and Dharma are also hoping to take the judges 174 00:07:18,720 --> 00:07:20,000 on a mushroom trip... 175 00:07:20,040 --> 00:07:22,960 The savoury filling that we're doing represents where we come from, 176 00:07:23,000 --> 00:07:24,280 so we need to do it carefully. 177 00:07:24,320 --> 00:07:25,600 ..back to their native India. 178 00:07:25,640 --> 00:07:28,800 In India, we call it gucchi matar. 179 00:07:28,840 --> 00:07:30,400 The gucchi is the morels. 180 00:07:30,440 --> 00:07:32,440 There's a lot of mushrooms in the kitchen today. 181 00:07:32,480 --> 00:07:35,720 Yes. Can I try some of the filling? Yeah, please go ahead. 182 00:07:35,760 --> 00:07:37,080 Mmm! Do you like it? 183 00:07:37,120 --> 00:07:39,720 I do like it. Cos, typically, I'm not a massive fan of mushrooms. 184 00:07:39,760 --> 00:07:42,520 Yeah. But it's a great balance with the flavours as well. 185 00:07:42,560 --> 00:07:44,200 Thank you. Good luck. 186 00:07:44,240 --> 00:07:46,560 Mayank and Dharma's extravagant mushroom 187 00:07:46,600 --> 00:07:49,760 and pea filling will be combined with paneer and fenugreek, 188 00:07:49,800 --> 00:07:53,160 and sit within fragile puff pastry baskets. 189 00:07:57,040 --> 00:07:58,920 Because there's so much butter in it, 190 00:07:58,960 --> 00:08:01,640 if you press it too much, it just... 191 00:08:01,680 --> 00:08:03,480 To create stunning viennoiserie... 192 00:08:03,520 --> 00:08:05,440 We just need to squeeze as tight as possible. 193 00:08:05,480 --> 00:08:07,600 Otherwise, it's going to, like, burst. 194 00:08:07,640 --> 00:08:09,120 It burst already, so... 195 00:08:09,160 --> 00:08:11,480 ..the chefs must push their creativity... 196 00:08:11,520 --> 00:08:13,520 That's for the handle for baskets. 197 00:08:13,560 --> 00:08:15,840 ..and their puff pastry to the limit. 198 00:08:15,880 --> 00:08:18,800 So, it's just going to press it slightly and hold its shape. 199 00:08:18,840 --> 00:08:22,656 {\an5}By doing this, we're just forcing it to do what we want it to do rather than what it wants to do. 200 00:08:22,680 --> 00:08:25,880 And Mauro and Daniel and are hoping to produce a pearl. 201 00:08:25,920 --> 00:08:27,240 What is that for? 202 00:08:27,280 --> 00:08:28,440 Pastry's going to be baked 203 00:08:28,480 --> 00:08:30,360 in the middle of two scallop shells. 204 00:08:30,400 --> 00:08:33,320 {\an5}You're using the scallop shell as a mould? As a mould. That's smart. Wow. 205 00:08:33,360 --> 00:08:34,680 That is very clever. Clever. 206 00:08:34,720 --> 00:08:38,320 It's a shape you don't find on Instagram or in shops, 207 00:08:38,360 --> 00:08:40,840 so we want to do something a bit different. 208 00:08:41,880 --> 00:08:45,240 Inside Mauro and Daniel's unique puff pastry shells 209 00:08:45,280 --> 00:08:47,680 will be grilled scallops and pancetta with fish 210 00:08:47,720 --> 00:08:50,000 and champagne veloute in a bid to improve 211 00:08:50,040 --> 00:08:52,480 on last week's fall from grace. 212 00:08:52,520 --> 00:08:56,480 So, last week was the first week you didn't top your round. 213 00:08:56,520 --> 00:08:59,120 Yeah, we were not happy, but it was a lesson. 214 00:08:59,160 --> 00:09:02,720 What did you learn? Stay humble and work hard. 215 00:09:02,760 --> 00:09:04,760 Anybody can win and anybody can go home. 216 00:09:04,800 --> 00:09:06,800 Well, it's a new dawn, it's a new day. 217 00:09:06,840 --> 00:09:09,200 Best of luck, my friends. Thank you very much. 218 00:09:09,240 --> 00:09:11,800 While the rest of the puff pastry is taking shape... 219 00:09:11,840 --> 00:09:14,360 I'm just a little concerned I'm behind on this. 220 00:09:14,400 --> 00:09:16,320 ..Martin's still laminating his. 221 00:09:16,360 --> 00:09:18,240 I'm not going to get it in the oven. 222 00:09:18,280 --> 00:09:19,720 Yeah, you will. Will I? 223 00:09:19,760 --> 00:09:22,160 But not with that attitude, you won't. 224 00:09:22,200 --> 00:09:25,240 Chefs, half your time has gone, 225 00:09:25,280 --> 00:09:28,240 which means you have half your time left. 226 00:09:28,280 --> 00:09:31,360 Sorry, I don't control time. That's how it works. 227 00:09:31,400 --> 00:09:33,920 With the savoury puff pastry hitting the oven... 228 00:09:33,960 --> 00:09:35,520 Half an hour to cook. 229 00:09:35,560 --> 00:09:39,040 ..the challenge is also heating up as the chefs still have to prepare 230 00:09:39,080 --> 00:09:41,200 three sharing brioche feuillete. 231 00:09:41,240 --> 00:09:42,600 This is a tough challenge. 232 00:09:42,640 --> 00:09:45,200 Number one, the brioche dough needs to be perfect. 233 00:09:45,240 --> 00:09:48,280 It has to be light, fluffy, rich, laminated. 234 00:09:48,320 --> 00:09:51,400 You see the butter? I see. Very nice, huh? 235 00:09:51,440 --> 00:09:54,040 So, we want our team to be a bit creative around the shape, 236 00:09:54,080 --> 00:09:56,640 but if you overcompress your brioche dough 237 00:09:56,680 --> 00:09:59,720 within a small mould, it's got nowhere to go. 238 00:09:59,760 --> 00:10:03,560 You need to leave enough room for the brioche to flake up. 239 00:10:03,600 --> 00:10:06,680 The brioche needs to be absolutely stunning. 240 00:10:06,720 --> 00:10:08,600 Are you doing the sweet stuff, Caroline? 241 00:10:08,640 --> 00:10:10,120 Yes, I do love a brioche. 242 00:10:10,160 --> 00:10:12,760 That's probably the French part of me. 243 00:10:12,800 --> 00:10:14,840 Beautiful, and colourful. Yeah. 244 00:10:14,880 --> 00:10:17,120 They're my two favourite colours, green and pink. 245 00:10:17,160 --> 00:10:19,160 Oh, my God, you're wearing green and pink today. 246 00:10:19,200 --> 00:10:20,720 {\an1}SHE GASPS It's a sign. 247 00:10:20,760 --> 00:10:23,000 It's a sign. It's a sign. 248 00:10:23,040 --> 00:10:25,280 To ensure sufficient time to prove... 249 00:10:25,320 --> 00:10:28,120 We have layers. I repeat, we have layers. 250 00:10:28,160 --> 00:10:30,320 ..it's crucial the chefs shape their brioche 251 00:10:30,360 --> 00:10:32,640 as quickly as possible while making sure 252 00:10:32,680 --> 00:10:35,520 to leave enough room for the dough to grow. 253 00:10:35,560 --> 00:10:37,040 Oh, what the BLEEP am I doing? 254 00:10:37,080 --> 00:10:39,800 You've done it several times this week just to practise...? No. 255 00:10:39,840 --> 00:10:42,960 Just once. No way. It was... It was quite busy at work. 256 00:10:43,000 --> 00:10:44,600 We did a lot of changes last night. 257 00:10:44,640 --> 00:10:46,200 You did a lot of changes last night... 258 00:10:46,240 --> 00:10:49,760 {\an5}Yes, last night in the recipe. ..so it's something you haven't done before? No. Whoa! 259 00:10:49,800 --> 00:10:51,400 ELLIE: While in the proving drawer, 260 00:10:51,440 --> 00:10:53,840 the brioche feuillete will double in size, 261 00:10:53,880 --> 00:10:55,800 creating a light, fluffy texture. 262 00:10:55,840 --> 00:10:57,160 I'm very behind time. 263 00:10:57,200 --> 00:10:59,640 It should be gone to the proving by now. 264 00:10:59,680 --> 00:11:01,800 But it's a process that can't be rushed. 265 00:11:08,560 --> 00:11:10,800 And alongside well-risen dough... 266 00:11:10,840 --> 00:11:15,120 So, for the flavour, we are doing rice pudding with pear. 267 00:11:15,160 --> 00:11:18,000 ..the chefs must also elevate their brioche flavours. 268 00:11:18,040 --> 00:11:21,480 We are putting an apple tarte tatin on the top. 269 00:11:21,520 --> 00:11:23,680 I'm going to layer it like a dauphinoise potato. 270 00:11:23,720 --> 00:11:27,200 It's Andy's twist always making my life a lot more difficult. 271 00:11:27,240 --> 00:11:29,880 Blaming me again, isn't it? Pretend we're in love. 272 00:11:29,920 --> 00:11:31,080 {\an1}HE LAUGHS. 273 00:11:31,120 --> 00:11:32,960 Chefs, you have one hour left. 274 00:11:34,520 --> 00:11:38,680 Get the puff pastry round these cones, ready to bake. 275 00:11:38,720 --> 00:11:42,120 While Caroline and Martin's puff pastry has yet to go in the oven... 276 00:11:44,000 --> 00:11:47,440 ..for the rest of the chefs, it's the moment of truth. 277 00:11:47,480 --> 00:11:50,720 Oh, that smell of puff pastry, it's like a sexy Greggs. 278 00:11:50,760 --> 00:11:56,200 Some of them, the inside burst. Hopefully, inside it's cooked. 279 00:11:56,240 --> 00:11:58,040 Careful, careful, huh? 280 00:11:58,080 --> 00:12:01,440 It seemed to work. It came out like the shape of a scallop. 281 00:12:04,920 --> 00:12:05,960 What happened? 282 00:12:09,040 --> 00:12:11,200 It's pressed them too much, hasn't it? Yeah. 283 00:12:12,600 --> 00:12:14,160 It's pressed them too much, 284 00:12:14,200 --> 00:12:17,800 and it's just basically destroyed them. 285 00:12:17,840 --> 00:12:19,600 We've got nothing to go with now. 286 00:12:21,240 --> 00:12:24,400 You have a bit of a spare dough, no? A tiny bit. 287 00:12:24,440 --> 00:12:26,200 OK, well, do what you can. 288 00:12:29,680 --> 00:12:32,000 Chefs, you have 30 minutes left. 289 00:12:32,040 --> 00:12:34,080 The puff pastry is in the oven, 290 00:12:34,120 --> 00:12:37,560 so hopefully it'll come out before the time is up. 291 00:12:37,600 --> 00:12:40,880 We are making some more. Just don't stretch it much. 292 00:12:40,920 --> 00:12:42,960 We've got a bit which we'll throw in, 293 00:12:43,000 --> 00:12:44,440 do as many as we can. 294 00:12:44,480 --> 00:12:47,320 ELLIE: But the remaining puff pasty won't be baking alone. 295 00:12:47,360 --> 00:12:50,000 Brioche and this will go in the oven together. Yeah, OK. 296 00:12:50,040 --> 00:12:52,440 And while the puff pastry will go down to the wire... 297 00:12:52,480 --> 00:12:54,200 We'll get a few more out of this. 298 00:12:54,240 --> 00:12:56,880 Oh, my Lord. 299 00:12:56,920 --> 00:13:00,440 ..Caroline's brioche has proved an even bigger problem. 300 00:13:00,480 --> 00:13:03,600 My prover was way hotter than it was supposed to be, 301 00:13:03,640 --> 00:13:06,160 so my brioche is basically ruined. 302 00:13:06,200 --> 00:13:09,360 All the butter leaked out of it. Nothing I can do now. 303 00:13:09,400 --> 00:13:10,520 Don't stress. 304 00:13:10,560 --> 00:13:12,640 You guys are the flavour champions, right? 305 00:13:12,680 --> 00:13:14,000 Thank you. Thanks, Liam. 306 00:13:14,040 --> 00:13:15,920 Start building these. 307 00:13:15,960 --> 00:13:17,480 OK, shall we try? 308 00:13:17,520 --> 00:13:19,880 So, we're going to stick another one like this. 309 00:13:19,920 --> 00:13:22,480 We are not sure if it's going to work. 310 00:13:22,520 --> 00:13:24,480 Chefs, you have five minutes left. 311 00:13:24,520 --> 00:13:25,800 {\an1}HE GASPS. 312 00:13:28,680 --> 00:13:30,000 Puffed up more than we want. 313 00:13:30,040 --> 00:13:32,480 It's created a sort of, like, messy look on the top. 314 00:13:32,520 --> 00:13:34,640 Fill it, fill it, Daniel. We need to finish. 315 00:13:34,680 --> 00:13:38,520 Now I'm putting the rice pudding and the pear compote inside. 316 00:13:38,560 --> 00:13:40,320 It's all good. 317 00:13:40,360 --> 00:13:45,560 I am very unhappy. As I expected, it's very dry. 318 00:13:45,600 --> 00:13:47,440 That one is perfect, actually. 319 00:13:47,480 --> 00:13:49,840 Just try and get as many as we can. 320 00:13:49,880 --> 00:13:52,600 Chefs, you have one minute left. 321 00:13:52,640 --> 00:13:54,920 And careful when you handle them. Yeah. 322 00:13:56,040 --> 00:13:58,320 Leave those ones and give me another one. 323 00:13:58,360 --> 00:14:00,680 No, no, no, no, no. We're done, Chef. Leave it. 324 00:14:00,720 --> 00:14:02,040 Start putting the pea shoot. 325 00:14:02,080 --> 00:14:03,200 Some of them are not happy. 326 00:14:03,240 --> 00:14:05,200 Martin, stop panicking. Sorry, Chef. 327 00:14:05,240 --> 00:14:08,160 We're going to end up with 12, half of the amount required. 328 00:14:09,480 --> 00:14:13,520 Chefs, that's it. That's the end of your challenge. 329 00:14:13,560 --> 00:14:15,760 Please step away from your viennoiseries. 330 00:14:15,800 --> 00:14:19,080 You did great. Amazing. Thank you. 331 00:14:23,280 --> 00:14:27,000 {\an5}At least they got something to taste. Yeah. We're happy we're there. I think we did our best. 332 00:14:33,120 --> 00:14:35,000 The teams' savoury puff pastry 333 00:14:35,040 --> 00:14:37,760 and sweet brioche feuillete now face the judgment 334 00:14:37,800 --> 00:14:39,480 of Cherish and Benoit. 335 00:14:39,520 --> 00:14:41,760 Mauro and Daniel, please come on up. 336 00:14:51,880 --> 00:14:55,480 Looking at your savoury puff pastry, 337 00:14:55,520 --> 00:14:57,200 I really like it. 338 00:14:57,240 --> 00:14:59,320 I think the idea is really refreshing, 339 00:14:59,360 --> 00:15:00,600 I've not seen this before. 340 00:15:00,640 --> 00:15:02,120 I think very impressive. 341 00:15:02,160 --> 00:15:05,240 So, it's a rough puff pastry filled with a veloute 342 00:15:05,280 --> 00:15:07,120 with a champagne and fish stock. 343 00:15:07,160 --> 00:15:11,560 On top, there is a scallop with Italian pancetta. 344 00:15:11,600 --> 00:15:14,400 First of all, I really like your puff pastry. 345 00:15:14,440 --> 00:15:16,800 I think it's crunchy, it's really well-cooked. 346 00:15:16,840 --> 00:15:20,000 Your veloute I think is a bit fishy, but fishy in a good way. 347 00:15:20,040 --> 00:15:23,360 Overall, I don't like it, because I love it. 348 00:15:24,360 --> 00:15:27,120 I've got a lot of puff pastry compared to what's inside. 349 00:15:27,160 --> 00:15:30,360 Now having said that, you've made the best use 350 00:15:30,400 --> 00:15:33,040 of the puff pastry creating those shells, 351 00:15:33,080 --> 00:15:34,440 and the veloute is beautiful. 352 00:15:34,480 --> 00:15:35,800 Mm. Shall we? 353 00:15:35,840 --> 00:15:37,400 So, this is our laminated dough, 354 00:15:37,440 --> 00:15:42,040 and inside is pistachio custard and raspberry jam with mint. 355 00:15:44,080 --> 00:15:45,160 It's not good. 356 00:15:46,680 --> 00:15:48,400 It's very good. 357 00:15:48,440 --> 00:15:50,360 It tastes a lot better than it looks. 358 00:15:50,400 --> 00:15:52,560 The texture is very light and fluffy... Mm. 359 00:15:52,600 --> 00:15:55,320 ..and the flavour of the mint and pistachio 360 00:15:55,360 --> 00:15:59,080 brings an extra richness and creaminess to the dough, 361 00:15:59,120 --> 00:16:00,840 and the raspberry works very well. 362 00:16:00,880 --> 00:16:02,240 I loved it. 363 00:16:02,280 --> 00:16:04,120 A good job, so well done. Thank you very much. 364 00:16:04,160 --> 00:16:05,520 Thanks, Chefs. 365 00:16:10,280 --> 00:16:13,600 I like the idea, those little baskets. 366 00:16:13,640 --> 00:16:15,680 My heart was pumping when I saw so many cracks, 367 00:16:15,720 --> 00:16:17,360 but luckily, you had plan B, 368 00:16:17,400 --> 00:16:20,320 and the plan B is to redo them again, so well done for that. 369 00:16:20,360 --> 00:16:21,760 What's the flavour inside? 370 00:16:26,800 --> 00:16:28,720 Puff pastry is very flaky, 371 00:16:28,760 --> 00:16:32,000 and because you rolled it thinly, it's ever so beautiful to eat. 372 00:16:32,040 --> 00:16:35,640 I ate the little handle over here. Again, it was very flavoursome. 373 00:16:35,680 --> 00:16:39,040 I love the beautiful morels inside... Mm. 374 00:16:39,080 --> 00:16:41,120 ..but would I go back? 375 00:16:41,160 --> 00:16:42,360 Maybe not. 376 00:16:42,400 --> 00:16:44,280 It's a confusion of flavour for me. 377 00:16:44,320 --> 00:16:47,280 For the viennoiserie, we've done lemon, ginger, and honey. 378 00:16:48,880 --> 00:16:51,240 Love, love, love the ginger, that kick in. 379 00:16:51,280 --> 00:16:52,400 Not overpowering, 380 00:16:52,440 --> 00:16:55,760 but actually it enhances the whole flavour profile. 381 00:16:55,800 --> 00:16:58,320 I've got one problem, though - it's the brioche itself. Mm. 382 00:16:58,360 --> 00:16:59,800 Very, very tight. 383 00:16:59,840 --> 00:17:01,040 You can see here, 384 00:17:01,080 --> 00:17:02,920 you don't even know it's been laminated, 385 00:17:02,960 --> 00:17:05,760 so it's not pleasant as far as the brioche is concerned. 386 00:17:05,800 --> 00:17:08,720 OK, thank you very much. You worked very hard - twice. 387 00:17:08,760 --> 00:17:10,000 {\an1}HE CHUCKLES. 388 00:17:14,040 --> 00:17:15,840 The more simple you go, 389 00:17:15,880 --> 00:17:19,160 the more difficult it is to hide your mistakes. 390 00:17:20,480 --> 00:17:25,160 So, the puff, we have the mushroom and miso. 391 00:17:25,200 --> 00:17:27,480 I like the texture of the puff pastry. 392 00:17:27,520 --> 00:17:29,800 It's crispy, it is flaky. 393 00:17:29,840 --> 00:17:33,320 The only thing, this layer over here is actually quite raw. 394 00:17:33,360 --> 00:17:34,680 Well, for me, I'm going 395 00:17:34,720 --> 00:17:36,960 to keep it sweet and simple - I'm bored. 396 00:17:37,000 --> 00:17:38,560 The flavour profile is a bit flat. 397 00:17:38,600 --> 00:17:40,840 It's a shame, because it's not all bad, 398 00:17:40,880 --> 00:17:44,600 but it's just there's no life to it. Mm. OK? 399 00:17:44,640 --> 00:17:48,640 So, inside, we have the rice pudding with cardamom 400 00:17:48,680 --> 00:17:50,400 with the pear compote. 401 00:17:50,440 --> 00:17:54,160 The rice pudding... ..I loved it. 402 00:17:54,200 --> 00:17:56,160 Thank you, Chef. Now the brioche. 403 00:17:56,200 --> 00:17:57,880 It's not done correctly. Mm. 404 00:17:57,920 --> 00:17:59,120 It's too tight. 405 00:17:59,160 --> 00:18:01,800 It's not easy to adapt yourself in a kitchen 406 00:18:01,840 --> 00:18:03,160 you haven't been before. 407 00:18:03,200 --> 00:18:05,000 You've done your best. Thank you very much. 408 00:18:05,040 --> 00:18:07,120 Yeah, thank you, Chef. Thank you, Chef. 409 00:18:11,400 --> 00:18:14,240 I have to say, it's very original, yet very classic. 410 00:18:14,280 --> 00:18:16,680 What I really, really like is that this... 411 00:18:16,720 --> 00:18:20,880 I think it's very sexy. I think it's meant for me. Look. 412 00:18:20,920 --> 00:18:25,000 And what I really like is this little pipette... 413 00:18:25,040 --> 00:18:26,640 ..it's so fun to eat with. 414 00:18:26,680 --> 00:18:29,000 For the puff pastry, you have king prawns, 415 00:18:29,040 --> 00:18:33,520 ginger, bechamel with chilli oil pipette. 416 00:18:33,560 --> 00:18:36,200 And your puff pastry here is baked beautifully. 417 00:18:36,240 --> 00:18:39,600 It is also flaky. The prawns are beautifully cooked. 418 00:18:39,640 --> 00:18:42,720 That little pipette of chilli makes it work. 419 00:18:42,760 --> 00:18:45,680 Mm-mm-mmm. It's a bingo for me. 420 00:18:45,720 --> 00:18:49,360 The brioche feuillete has a white chocolate, 421 00:18:49,400 --> 00:18:52,040 pistachio, and cranberry chocolate bar in it, 422 00:18:52,080 --> 00:18:54,640 but all my butter melted before it went into the oven, 423 00:18:54,680 --> 00:18:57,040 so the layers just stuck together. 424 00:18:57,080 --> 00:18:59,400 Ah, it's a bit of a shame, because obviously at the minute, 425 00:18:59,440 --> 00:19:01,520 what I've got is a very dry, compact dough. 426 00:19:01,560 --> 00:19:02,840 It doesn't feel like a brioche. 427 00:19:02,880 --> 00:19:04,080 Positive side, 428 00:19:04,120 --> 00:19:06,200 I really like your chocolate bar in the middle. 429 00:19:06,240 --> 00:19:08,520 As it stands, the brioche is not pleasant to eat. 430 00:19:08,560 --> 00:19:10,160 Thank you, Chefs. 431 00:19:13,800 --> 00:19:15,000 It's not too bad. 432 00:19:21,680 --> 00:19:23,120 Hmm. 433 00:19:23,160 --> 00:19:25,320 The sandwich, it doesn't look great. 434 00:19:25,360 --> 00:19:29,160 Mm. No. We pressed them too much and they just fell apart. 435 00:19:29,200 --> 00:19:30,640 What a shame, Chef. 436 00:19:30,680 --> 00:19:34,160 On the puff pastry, we've got smoked Lancashire cheese emulsion 437 00:19:34,200 --> 00:19:37,760 topped with some ham hock, 438 00:19:37,800 --> 00:19:40,680 and then we've got some beer-pickled onions 439 00:19:40,720 --> 00:19:42,240 and some mustard mayo. 440 00:19:42,280 --> 00:19:47,200 I think this is the best filling I've tasted today. 441 00:19:47,240 --> 00:19:50,200 The beer pickle adds the extra crunch, 442 00:19:50,240 --> 00:19:52,680 and the puff pastry was so well made. 443 00:19:52,720 --> 00:19:56,200 It was just perfection in terms of tasting. 444 00:19:57,440 --> 00:20:00,880 Damn, you do not have the 24 that I ask for! 445 00:20:00,920 --> 00:20:02,360 Now the brioche. 446 00:20:02,400 --> 00:20:05,320 The brioche feuillete is cinnamon, 447 00:20:05,360 --> 00:20:07,840 and it's got an apple tarte tatin on the top, 448 00:20:07,880 --> 00:20:10,240 and it's glazed with a calvados glaze. 449 00:20:10,280 --> 00:20:13,240 {\an1}Little tarte tatin top. HE WHISTLES 450 00:20:13,280 --> 00:20:15,400 I'm at home. I love it. 451 00:20:15,440 --> 00:20:17,000 Well, the idea is really good, 452 00:20:17,040 --> 00:20:20,320 but the execution is not as good as I'd like it to be. 453 00:20:20,360 --> 00:20:22,440 The brioche is actually a bit tight. 454 00:20:22,480 --> 00:20:25,360 Chef, you have a lot to chase tomorrow. 455 00:20:25,400 --> 00:20:27,920 Oh! Work hard. 456 00:20:27,960 --> 00:20:30,240 Thank you very much. BOTH: Thank you. 457 00:20:33,640 --> 00:20:36,240 They really liked the filling, so that's a relief, 458 00:20:36,280 --> 00:20:39,240 but the challenge was about puff pastry and a feuillete. 459 00:20:39,280 --> 00:20:41,720 Hopefully, a strong piece tomorrow 460 00:20:41,760 --> 00:20:43,880 will put us right back where we need to be. 461 00:20:43,920 --> 00:20:46,160 Overall, they seemed to enjoy both. 462 00:20:48,440 --> 00:20:50,440 We are happy-ish. Happy-ish. 463 00:20:50,480 --> 00:20:54,400 It was a bit embarrassing for me serving this brioche to the judges. 464 00:20:54,440 --> 00:20:56,800 In this competition, everyone's getting better. 465 00:20:56,840 --> 00:20:58,320 We have to also get better, 466 00:20:58,360 --> 00:21:01,680 so we need a strong showing, yeah. Definitely, for sure. 467 00:21:03,640 --> 00:21:06,440 LIAM: To be ready for tomorrow's showpiece challenge, 468 00:21:06,480 --> 00:21:09,200 the teams have been given a golden hour in order to prepare. 469 00:21:09,240 --> 00:21:10,400 Here we all are, 470 00:21:10,440 --> 00:21:13,040 Liam's back with us, and the chefs are back in the kitchen. 471 00:21:13,080 --> 00:21:14,320 Judges, how did they do? 472 00:21:14,360 --> 00:21:16,000 BENOIT: Harwood Patisserie struggled. 473 00:21:16,040 --> 00:21:18,400 What a shame they did not complete their challenge. 474 00:21:18,440 --> 00:21:19,960 Unfortunately with viennoiserie, 475 00:21:20,000 --> 00:21:22,000 you rarely have enough time to do it twice. 476 00:21:22,040 --> 00:21:25,160 Well, saying that, Bisous Bisous, they remade their pastry, 477 00:21:25,200 --> 00:21:26,560 and they still caught it in time. 478 00:21:26,600 --> 00:21:28,880 Well done. And then you've got The Dorchester, 479 00:21:28,920 --> 00:21:31,200 who had a tricky day with Subin not being here. 480 00:21:31,240 --> 00:21:33,600 Do you think they struggled a little bit because of that? 481 00:21:33,640 --> 00:21:34,680 It's difficult to say 482 00:21:34,720 --> 00:21:36,560 because I believe Wallace has got good skill, 483 00:21:36,600 --> 00:21:38,880 but they've made a couple of mistakes which were costly. 484 00:21:38,920 --> 00:21:41,040 That's it. Mm. And then Mayank and Dharma. 485 00:21:41,080 --> 00:21:43,040 The star of the show was inside the basket, 486 00:21:43,080 --> 00:21:45,320 and the puff pastry was just holding it all together. 487 00:21:45,360 --> 00:21:46,760 And then you've got The Landmark. 488 00:21:46,800 --> 00:21:48,960 On this challenge today, would you say they're on top? 489 00:21:49,000 --> 00:21:51,640 Possibly I think, compared to what they did last week. 490 00:21:51,680 --> 00:21:54,040 They were right on the bottom for the first challenge. 491 00:21:54,080 --> 00:21:55,320 And this week it's Harwoods. 492 00:21:55,360 --> 00:21:57,200 I think they've got the skills to pick it up. 493 00:21:57,240 --> 00:21:59,840 It's been tough today, but tomorrow will be something else. 494 00:21:59,880 --> 00:22:01,760 So, you've got sugar, you've got chocolate, 495 00:22:01,800 --> 00:22:03,720 and then you've got reptiles or amphibians. 496 00:22:03,760 --> 00:22:05,320 That's a lot to do, isn't it? 497 00:22:05,360 --> 00:22:07,880 I hope it doesn't cause anyone to have some crocodile tears. 498 00:22:07,920 --> 00:22:09,480 Oh! 499 00:22:11,120 --> 00:22:12,720 {\an1}OWL HOOTS. 500 00:22:17,640 --> 00:22:19,080 {\an1}DUCKS QUACK. 501 00:22:23,080 --> 00:22:26,080 Just one more challenge stands between the teams 502 00:22:26,120 --> 00:22:28,280 and a place in the semifinal. 503 00:22:30,080 --> 00:22:31,640 Welcome back, Chefs. 504 00:22:31,680 --> 00:22:33,360 Today, we're taking inspiration 505 00:22:33,400 --> 00:22:36,440 from two of the longest-surviving species on the planet. 506 00:22:36,480 --> 00:22:39,080 Judges, is this challenge about yourselves? 507 00:22:39,120 --> 00:22:40,280 Ha! 508 00:22:40,320 --> 00:22:42,320 No, Liam. 509 00:22:42,360 --> 00:22:47,400 Chefs, today we want you to create a dramatic and beautiful showpiece 510 00:22:47,440 --> 00:22:51,200 inspired by the theme Life of Amphibians and Reptiles. 511 00:22:51,240 --> 00:22:53,040 But I'm going to wish you good luck, 512 00:22:53,080 --> 00:22:55,680 because this is the one you've all been dreading. 513 00:22:55,720 --> 00:22:59,440 Your showpiece must combine successfully sugar work, 514 00:22:59,480 --> 00:23:01,320 which likes it hot, 515 00:23:01,360 --> 00:23:03,960 and chocolate work, which likes it cold. 516 00:23:04,000 --> 00:23:06,920 Well, I love chocolate, but I hate being cold. 517 00:23:06,960 --> 00:23:08,440 What an existential crisis. 518 00:23:08,480 --> 00:23:10,040 While I wrangle with that, Cherish, 519 00:23:10,080 --> 00:23:12,480 why don't you tell the chefs what else they need to make? 520 00:23:12,520 --> 00:23:15,440 Chef, you also have to make 30 desserts, 521 00:23:15,480 --> 00:23:17,320 all perfectly identical 522 00:23:17,360 --> 00:23:20,320 and incorporating within your showpiece. 523 00:23:20,360 --> 00:23:21,680 For the first time, 524 00:23:21,720 --> 00:23:25,600 we are giving you total freedom with your dessert. 525 00:23:25,640 --> 00:23:27,600 You can make anything you like 526 00:23:27,640 --> 00:23:30,920 as long as it's keeping within the theme. 527 00:23:30,960 --> 00:23:33,480 We have given our trust in you. 528 00:23:33,520 --> 00:23:35,840 Please do not disappoint us. 529 00:23:35,880 --> 00:23:37,880 Chefs, you had an hour last night to prep 530 00:23:37,920 --> 00:23:41,000 and now you have a further four hours to complete this challenge. 531 00:23:41,040 --> 00:23:43,480 Good luck, and your time starts now. 532 00:23:43,520 --> 00:23:45,600 OK. Let's go. 533 00:23:45,640 --> 00:23:47,200 Right, let's go, Andy. 534 00:23:47,240 --> 00:23:48,880 We're on it. 535 00:23:48,920 --> 00:23:51,800 If you were an amphibian or a reptile, what would you be? 536 00:23:51,840 --> 00:23:53,840 A toad. I see that about you. 537 00:23:53,880 --> 00:23:56,040 I've got frog eyes. What would you be? 538 00:23:56,080 --> 00:23:59,800 A skink. That is not real. A skink is. It's a type of lizard. 539 00:23:59,840 --> 00:24:02,440 I thought it was the brown mark in the bottom of a... 540 00:24:02,480 --> 00:24:04,480 A skid. That's a skid mark. That's a skid mark. 541 00:24:04,520 --> 00:24:06,560 {\an1}THEY LAUGH. 542 00:24:06,600 --> 00:24:08,760 It's going to be one of the most difficult 543 00:24:08,800 --> 00:24:10,680 because of chocolate and sugar together. 544 00:24:10,720 --> 00:24:11,880 In the golden hour, 545 00:24:11,920 --> 00:24:15,480 the chefs were able to prep and set their larger showpiece elements... 546 00:24:18,920 --> 00:24:20,280 ..to give them the best chance 547 00:24:20,320 --> 00:24:22,600 of conquering the unpredictability of chocolate... 548 00:24:22,640 --> 00:24:24,600 OK. This is not coming out. 549 00:24:24,640 --> 00:24:26,400 ..and the brittleness of sugar... 550 00:24:26,440 --> 00:24:29,120 Sugar is very delicate. It can crack quickly. 551 00:24:29,160 --> 00:24:33,040 ..to make their reptile and amphibian showpieces come to life... 552 00:24:33,080 --> 00:24:35,640 I need you to come out, friend. 553 00:24:35,680 --> 00:24:37,760 Did you ever have, like, a pet snake or anything? 554 00:24:37,800 --> 00:24:41,000 Well, back at home in Brazil, snakes are poisonous, 555 00:24:41,040 --> 00:24:44,480 so we don't really see them as pets cos they can kill you, essentially. 556 00:24:44,520 --> 00:24:46,960 If you can't cuddle it and it's not furry, what's the point? 557 00:24:47,000 --> 00:24:50,000 True. And I apply that to many things in life. 558 00:24:50,040 --> 00:24:53,600 Combining chocolate and sugar, obviously a lot can go wrong. 559 00:24:53,640 --> 00:24:56,480 Chocolate likes it cold and sugar very hot. 560 00:24:56,520 --> 00:24:59,120 Once it's cooked, you have to work at it very quickly, 561 00:24:59,160 --> 00:25:01,920 but crucially, it's also very brittle. 562 00:25:01,960 --> 00:25:04,560 We did a course in prep for this, and mine was shocking. 563 00:25:04,600 --> 00:25:06,920 That's why Raf's doing it. He's always dropping me in it. 564 00:25:06,960 --> 00:25:10,520 For the first time, we have given the chefs total freedom 565 00:25:10,560 --> 00:25:12,440 to create their dessert, 566 00:25:12,480 --> 00:25:16,760 but it must be inspired by the theme Reptile and Amphibian. 567 00:25:16,800 --> 00:25:18,680 All our cakes will be eggs. 568 00:25:18,720 --> 00:25:21,040 The more techniques you bring, the more at risk you are, 569 00:25:21,080 --> 00:25:23,120 and we're also going to bear that in mind, 570 00:25:23,160 --> 00:25:25,720 because we asses the best-skilled team 571 00:25:25,760 --> 00:25:28,720 to move forward in this competition, so show us some skills. 572 00:25:30,000 --> 00:25:32,120 Good morning. How are we feeling today? 573 00:25:32,160 --> 00:25:34,840 Morning, Chefs. Morning. Ooh, I see that there's a frog. 574 00:25:34,880 --> 00:25:36,360 Did you carve the froggy? 575 00:25:36,400 --> 00:25:38,440 Wallace helped us to carve the frog. 576 00:25:38,480 --> 00:25:41,760 {\an5}So, Wallace... Really good. ..how many times have you practised your showpiece? 577 00:25:41,800 --> 00:25:44,960 I think, like, two times. No. Just one time. Just one time. 578 00:25:45,000 --> 00:25:47,440 Optimist Wallace. 579 00:25:47,480 --> 00:25:50,000 ELLIE: A chocolate frog will be the centrepiece 580 00:25:50,040 --> 00:25:51,480 of their rainforest design, 581 00:25:51,520 --> 00:25:53,080 and although having only done 582 00:25:53,120 --> 00:25:54,320 sugar work once before, 583 00:25:54,360 --> 00:25:56,280 Wallace will be taking on Subin's 584 00:25:56,320 --> 00:25:58,000 sugar leaves and dragonflies, 585 00:25:58,040 --> 00:25:59,760 as well as their tropical desserts 586 00:25:59,800 --> 00:26:01,080 of mango and coconut. 587 00:26:01,120 --> 00:26:03,000 OK, so, Wallace has a big day ahead of him. 588 00:26:03,040 --> 00:26:05,440 Could you please tell me where has the inspiration come from? 589 00:26:05,480 --> 00:26:09,080 Uh, from me, because... You? Yeah, because... Frog? 590 00:26:09,120 --> 00:26:11,160 Yeah, it's my nickname. Why? 591 00:26:11,200 --> 00:26:14,600 Cos when I get scared, I jump, like, everywhere. 592 00:26:14,640 --> 00:26:16,320 Would you be able to show it to us? 593 00:26:16,360 --> 00:26:19,000 {\an1}I'll, like, a jump like this. THEY LAUGH. 594 00:26:19,040 --> 00:26:20,800 Let's do it together. Come on. 595 00:26:20,840 --> 00:26:23,080 Shall I jump as well? One, two, three. 596 00:26:23,120 --> 00:26:25,360 {\an1}Allez, keep hopping up. THEY LAUGH. 597 00:26:25,400 --> 00:26:28,680 We're just making, like, a bit of frogspawn for effect. 598 00:26:28,720 --> 00:26:30,440 LIAM: Also plumping for a frog, 599 00:26:30,480 --> 00:26:33,720 and with a point to prove after yesterday, are Andy and Raf. 600 00:26:33,760 --> 00:26:38,960 We are doing a pond that has been littered with pop cans 601 00:26:39,000 --> 00:26:40,920 and plastic and netting, 602 00:26:40,960 --> 00:26:42,440 and it's the life of an amphibian 603 00:26:42,480 --> 00:26:45,240 because they're living in and among all our litter. 604 00:26:45,280 --> 00:26:47,760 Chocolate lizards and a blown sugar frog 605 00:26:47,800 --> 00:26:49,960 will be overlooking their polluted pond, 606 00:26:50,000 --> 00:26:52,080 littered with spilt oil, corroded coral, 607 00:26:52,120 --> 00:26:53,360 and discarded cans 608 00:26:53,400 --> 00:26:56,000 of black forest gateau with a cola sponge. 609 00:26:56,040 --> 00:26:57,936 Black forest gateaux, there's nothing wrong there, 610 00:26:57,960 --> 00:27:00,880 but we've had pollution brought to the show before, 611 00:27:00,920 --> 00:27:03,280 and it turns out to be a very grey, dull showpiece. 612 00:27:03,320 --> 00:27:04,840 Is yours going to be colourful? 613 00:27:04,880 --> 00:27:06,720 Yeah. Did you name your froggy? 614 00:27:06,760 --> 00:27:08,360 Kermit, maybe? Kermit the Frog. 615 00:27:08,400 --> 00:27:11,080 As long as he doesn't call it Benoit, I'm fine. 616 00:27:11,120 --> 00:27:13,280 {\an1}THEY LAUGH. 617 00:27:13,320 --> 00:27:15,120 We have, uh, so many things to do. 618 00:27:15,160 --> 00:27:17,800 The dessert must be done in a short amount of time. 619 00:27:17,840 --> 00:27:20,040 LIAM: All 30 of the teams' chosen desserts 620 00:27:20,080 --> 00:27:22,560 need to be integrated into both the structure 621 00:27:22,600 --> 00:27:24,160 and theme of their designs. 622 00:27:24,200 --> 00:27:25,760 This is the chocolate fudge cake. 623 00:27:25,800 --> 00:27:27,240 It's got cola in it, 624 00:27:27,280 --> 00:27:29,160 so I'm going to put the chocolate mousse in, 625 00:27:29,200 --> 00:27:31,600 fill it with cherry in the centre for the pop cans. 626 00:27:31,640 --> 00:27:33,880 ELLIE: And in Caroline and Martin's showpiece, 627 00:27:33,920 --> 00:27:36,760 their desserts are also part of the circle of life. 628 00:27:36,800 --> 00:27:38,960 So, a tree has been hit by lightning 629 00:27:39,000 --> 00:27:40,640 and it got broken in half, 630 00:27:40,680 --> 00:27:43,680 and a bird's nest that was on the top of the tree fell 631 00:27:43,720 --> 00:27:45,920 and all the eggs are going to be eaten by the snakes. 632 00:27:45,960 --> 00:27:47,320 {\an1}SHE LAUGHS. 633 00:27:47,360 --> 00:27:49,640 Clinging to their storm-damaged tree 634 00:27:49,680 --> 00:27:52,120 will be moulded sugar snakes and lizards, 635 00:27:52,160 --> 00:27:54,040 and emerging from within will be 636 00:27:54,080 --> 00:27:55,640 a giant albino white snake, 637 00:27:55,680 --> 00:27:57,680 preparing to feast on their coffee, 638 00:27:57,720 --> 00:27:59,360 cherry, and whisky bird eggs. 639 00:27:59,400 --> 00:28:02,000 {\an1}That's so graphic.Yeah. THEY LAUGH. 640 00:28:02,040 --> 00:28:03,360 How's your sugar work? 641 00:28:03,400 --> 00:28:05,080 Let's say that I prefer chocolate. 642 00:28:05,120 --> 00:28:07,560 Chocolate will be OK when this comes out. 643 00:28:07,600 --> 00:28:11,160 {\an5}Is that the main, core foundation of your showpiece? It is. It's the whole showpiece. 644 00:28:11,200 --> 00:28:13,520 {\an1}HE LAUGHS You are giving me... 645 00:28:13,560 --> 00:28:15,240 Why am I nervous? 646 00:28:15,280 --> 00:28:16,720 Trunk, come out of the moulds. 647 00:28:16,760 --> 00:28:18,400 Yes, please, trunk. 648 00:28:18,440 --> 00:28:21,000 Also creating desserts in the form of eggs 649 00:28:21,040 --> 00:28:22,400 are Mauro and Daniel... 650 00:28:22,440 --> 00:28:24,880 I'm making the almond mousse for the dessert. 651 00:28:24,920 --> 00:28:26,360 ..although their inspiration 652 00:28:26,400 --> 00:28:28,600 involves the eggs being protected from harm. 653 00:28:28,640 --> 00:28:30,200 With my wife, five years ago, 654 00:28:30,240 --> 00:28:32,760 our first holiday together in Mexico, 655 00:28:32,800 --> 00:28:35,920 we went to visit this sanctuary for turtles. 656 00:28:35,960 --> 00:28:37,160 It was very nice. 657 00:28:37,200 --> 00:28:39,680 So, how are you combining sugar and chocolate, then? 658 00:28:39,720 --> 00:28:42,200 The big turtle will sit on the sugar wave. 659 00:28:42,240 --> 00:28:45,200 CHERISH: The turtle is on top? Yes. But a bit fragile, no? 660 00:28:45,240 --> 00:28:47,560 Shouldn't be a problem, eh? 661 00:28:47,600 --> 00:28:49,280 LIAM: Their turtle eggs of almond, 662 00:28:49,320 --> 00:28:52,280 apricot, and brownie will sit safely nestled in sand, 663 00:28:52,320 --> 00:28:56,040 and riding on top of a huge isomalt wave of coral and fish 664 00:28:56,080 --> 00:28:58,480 will be a triumphant chocolate turtle. 665 00:28:58,520 --> 00:29:00,680 Is he happy today, or is he is he...? 666 00:29:00,720 --> 00:29:03,320 Yeah, he is... I'm happy every day. 667 00:29:03,360 --> 00:29:05,880 That's a big smile. That's good. Good luck, Daniel. 668 00:29:05,920 --> 00:29:07,640 Thank you very much. Thanks, Chefs. 669 00:29:07,680 --> 00:29:10,040 The turtle is going to look cute, like Chef Dharma. 670 00:29:12,600 --> 00:29:13,840 {\an1}DHARMA CHUCKLES. 671 00:29:13,880 --> 00:29:16,240 And Mayank and Dharma's turtle inspiration 672 00:29:16,280 --> 00:29:18,320 comes from Dharma's childhood memories 673 00:29:18,360 --> 00:29:20,040 on the other side of the world. 674 00:29:20,080 --> 00:29:22,440 Way back when he was young and in Nepal, 675 00:29:22,480 --> 00:29:24,680 which is generations ago, probably, 676 00:29:24,720 --> 00:29:28,480 communities had, like, a pond where there were turtles. 677 00:29:28,520 --> 00:29:31,720 Those turtles used to eat apricots. They're fancy. 678 00:29:31,760 --> 00:29:35,120 ELLIE: Dharma's Nepalese chocolate turtles will be swimming 679 00:29:35,160 --> 00:29:37,840 in a cast sugar water and pulled sugar leaf pond, 680 00:29:37,880 --> 00:29:40,560 and in a nod to the apricots he used to feed them, 681 00:29:40,600 --> 00:29:43,240 caramel chocolate and apricot entremets 682 00:29:43,280 --> 00:29:45,560 will be floating on chocolate lotus leaves. 683 00:29:45,600 --> 00:29:47,920 Turtles in, like, a scene from a pond. 684 00:29:47,960 --> 00:29:49,200 From a pond? Yeah. 685 00:29:49,240 --> 00:29:52,200 {\an5}I thought you said "Bond", for a second - James Bond. James Bond. No. 686 00:29:52,240 --> 00:29:55,160 {\an5}I haven't watched any James Bond movie. You haven't seen any James Bond? 687 00:29:55,200 --> 00:29:56,480 They're boring. Boring? 688 00:29:56,520 --> 00:29:59,440 Secret agents with guns and murders, boring? 689 00:29:59,480 --> 00:30:00,920 {\an1}Too straight for me. SHE LAUGHS. 690 00:30:04,520 --> 00:30:08,840 Crocodiles, lizards, turtles, snakes... 691 00:30:08,880 --> 00:30:10,640 Chefs, you're halfway through. 692 00:30:10,680 --> 00:30:12,160 Bullfrogs! 693 00:30:12,200 --> 00:30:14,160 That's an amphibian, isn't it? Bullfrog. 694 00:30:14,200 --> 00:30:16,840 We need to get everything for the dessert ready to go, 695 00:30:16,880 --> 00:30:19,680 and then we can solely focus on our showpiece after that. 696 00:30:19,720 --> 00:30:21,720 You have to make a lotus stem. 697 00:30:21,760 --> 00:30:23,880 A bit worried about will the leaves hold the dessert 698 00:30:23,920 --> 00:30:25,160 I'm going to place on them. 699 00:30:25,200 --> 00:30:27,480 So, they're going to be really solid and thick. 700 00:30:27,520 --> 00:30:29,240 Otherwise, it's going to collapse. 701 00:30:29,280 --> 00:30:30,520 But while Mayank is worried 702 00:30:30,560 --> 00:30:32,680 about their sugar supports being strong enough... 703 00:30:39,840 --> 00:30:42,960 ..Caroline has a very different problem with her tree trunk. 704 00:30:43,000 --> 00:30:44,920 I'm going to saw my mould open, 705 00:30:44,960 --> 00:30:47,640 because I've tried everything and it's not working, 706 00:30:47,680 --> 00:30:49,200 so heavy-duty it is. 707 00:30:50,840 --> 00:30:53,600 {\an1}SAW WHIRS Please, please, please. 708 00:30:56,520 --> 00:30:59,640 {\an8}Get out. Let's just go home now. 709 00:30:59,680 --> 00:31:01,800 {\an8}Argh! 710 00:31:08,240 --> 00:31:10,320 I'm going to pop my dessert in the freezer. 711 00:31:10,360 --> 00:31:12,360 So, we're choosing edible printer. 712 00:31:12,400 --> 00:31:13,760 {\an1}RAF LAUGHS Edible ink. 713 00:31:13,800 --> 00:31:16,080 It's an edible printer. Come and have a bite. 714 00:31:16,120 --> 00:31:18,000 With less than two hours before the teams 715 00:31:18,040 --> 00:31:20,840 need to complete their reptile and amphibian showpieces... 716 00:31:20,880 --> 00:31:23,600 I'm making the leaves for the stand. 717 00:31:23,640 --> 00:31:25,640 Jesus. What's going on? Come on. 718 00:31:25,680 --> 00:31:27,680 ..while Caroline and Martin have managed 719 00:31:27,720 --> 00:31:29,680 to cut through the outer edge of their mould... 720 00:31:29,720 --> 00:31:31,480 Ahh! It's all the way down. Yeah. 721 00:31:31,520 --> 00:31:33,240 ..they still need to remove 722 00:31:33,280 --> 00:31:36,240 the inner cylinder to free their tree. 723 00:31:36,280 --> 00:31:39,200 Yeah. Yeah. Yeah. 724 00:31:39,240 --> 00:31:40,760 Go on. 725 00:31:40,800 --> 00:31:42,160 Did we have some pliers? 726 00:31:44,320 --> 00:31:45,800 One, two, three. 727 00:31:45,840 --> 00:31:47,160 Nah. Come on. 728 00:31:47,200 --> 00:31:50,560 {\an1}One...Two.....two, three. HE STRAINS. 729 00:31:50,600 --> 00:31:52,840 BLEEP! 730 00:31:52,880 --> 00:31:55,240 God! Argh! 731 00:31:55,280 --> 00:31:56,680 Right. Tree. 732 00:31:56,720 --> 00:31:59,080 We're OK. We're all good. 733 00:31:59,120 --> 00:32:01,200 I think we all just had an experience. 734 00:32:01,240 --> 00:32:03,080 We're a lot behind. 735 00:32:03,120 --> 00:32:04,880 Daniel is sticking the pieces. 736 00:32:04,920 --> 00:32:06,840 Daniel, how are you feeling about the challenge? 737 00:32:08,400 --> 00:32:11,640 He's focused. Just tunnel vision. Yeah. Love that. 738 00:32:11,680 --> 00:32:13,920 The problem will be when we have to stick the turtle. 739 00:32:13,960 --> 00:32:15,120 Absolutely. 740 00:32:15,160 --> 00:32:18,600 The sugar's still warm. That's why it keeps moving. 741 00:32:18,640 --> 00:32:21,120 And... Yeah. And the chocolate melts. 742 00:32:21,160 --> 00:32:22,560 ELLIE: Even if the teams manage 743 00:32:22,600 --> 00:32:24,520 to conquer the contrasting temperatures... 744 00:32:24,560 --> 00:32:26,760 It's melting. Yeah. It's dropped. 745 00:32:26,800 --> 00:32:29,920 ..they also have to contend with the fragility of the sugar. 746 00:32:29,960 --> 00:32:33,280 Our sugar broke last week. Hopefully, it won't break today. 747 00:32:33,320 --> 00:32:35,640 BLEEP! 748 00:32:35,680 --> 00:32:38,280 Don't rush, don't rush. It's fine, it's fine, it's fine. 749 00:32:38,320 --> 00:32:40,880 It looks amazing. Has he got a name? Not yet. 750 00:32:40,920 --> 00:32:44,240 It should be a female because she brings the eggs on the beach. 751 00:32:44,280 --> 00:32:46,800 We do need to come up with a name. Who's a happy lady? 752 00:32:46,840 --> 00:32:48,400 I don't know. Margaret Thatcher! 753 00:32:48,440 --> 00:32:50,000 Margaret Thatcher? Margaret. 754 00:32:50,040 --> 00:32:52,040 Honestly, of all the people to come up with... 755 00:32:52,080 --> 00:32:54,080 {\an1}HE LAUGHS. 756 00:32:54,120 --> 00:32:56,120 Chefs, you have one hour left. 757 00:32:56,160 --> 00:32:57,400 {\an1}SHE WHIMPERS. 758 00:32:57,440 --> 00:33:00,800 Might be a good time to tell you I'm terrified of frogs. 759 00:33:00,840 --> 00:33:03,600 I'm going to try to get my vision to the judges 760 00:33:03,640 --> 00:33:06,640 as much as possible, even if it's not the whole thing. 761 00:33:06,680 --> 00:33:09,840 Caroline and Martin. A lot is resting on the tree. 762 00:33:09,880 --> 00:33:12,320 There's quite a lot of things going on in their dessert. 763 00:33:12,360 --> 00:33:14,800 Cherry compote, whisky ganache. 764 00:33:14,840 --> 00:33:16,080 My biggest concern here, 765 00:33:16,120 --> 00:33:17,760 have they done enough for sugar work? 766 00:33:17,800 --> 00:33:19,160 They bought in some moulds, 767 00:33:19,200 --> 00:33:22,080 and technically, there is absolutely zero skill there. 768 00:33:22,120 --> 00:33:24,400 What did you make of Harwoods Patisserie? 769 00:33:24,440 --> 00:33:27,440 Yes, I can see that Raf is making a frog out of sugar, 770 00:33:27,480 --> 00:33:29,240 and a sugar pond - quite intriguing. 771 00:33:29,280 --> 00:33:31,160 I think they bring you a lot of techniques, 772 00:33:31,200 --> 00:33:34,880 and I think they still believe they can make the semifinal. 773 00:33:34,920 --> 00:33:37,520 Well, I think we're going to "leap" into it, hopefully. 774 00:33:37,560 --> 00:33:39,280 We might "croak" it, though. 775 00:33:39,320 --> 00:33:42,520 So, Mayank and Dharma, 776 00:33:42,560 --> 00:33:45,760 I think their sugar work skills is not quite there. 777 00:33:45,800 --> 00:33:48,800 {\an5}Unfortunately, it's not shiny whatsoever. It's a bit dull, isn't it? 778 00:33:48,840 --> 00:33:50,520 And a lot of work on the showpiece, 779 00:33:50,560 --> 00:33:52,360 so it could be very fragile as well. 780 00:33:52,400 --> 00:33:53,520 It's sugar. 781 00:33:53,560 --> 00:33:55,560 Maybe you're going absolutely amazing, 782 00:33:55,600 --> 00:33:57,960 but one thing wrong and everything just crumbles down. 783 00:33:58,000 --> 00:34:00,440 This snake is going to be coming out of the trunk 784 00:34:00,480 --> 00:34:02,040 of the tree, hopefully. 785 00:34:02,080 --> 00:34:04,960 How long's left? Chefs, you have 30 minutes left. 786 00:34:05,000 --> 00:34:06,600 Good Lord. 787 00:34:06,640 --> 00:34:09,760 I am one hour behind schedule. I will just have to move fast. 788 00:34:09,800 --> 00:34:11,760 We can move that if you want now. Yeah. 789 00:34:11,800 --> 00:34:14,640 Some of these are looking "turtle-y" awesome, aren't they? 790 00:34:14,680 --> 00:34:16,120 I'm ignoring that. 791 00:34:16,160 --> 00:34:18,440 I "newt" you wouldn't like that one. 792 00:34:18,480 --> 00:34:20,520 It's not over until it's over. 793 00:34:20,560 --> 00:34:22,920 Right, are you ready? Steady. Yeah. 794 00:34:22,960 --> 00:34:25,680 I'll go now, Annie. Go, go, go. 795 00:34:25,720 --> 00:34:27,600 Take it off. Now? 796 00:34:27,640 --> 00:34:30,080 Daniel, do you want to come here? One second. 797 00:34:30,120 --> 00:34:32,000 I know where to put all the sugar. 798 00:34:32,040 --> 00:34:33,520 Hold it. Hold it. 799 00:34:38,240 --> 00:34:39,880 I told you not to do this. 800 00:34:41,520 --> 00:34:42,840 {\an1}HE SIGHS. 801 00:34:45,760 --> 00:34:47,560 Focus, focus. 802 00:34:47,600 --> 00:34:51,640 ELLIE: Oh, my gosh. You all right? 803 00:34:51,680 --> 00:34:53,240 OK. What can be salvaged? 804 00:34:53,280 --> 00:34:55,240 You've got your sheet still. 805 00:34:55,280 --> 00:34:57,080 Oh, I'm so sorry. 806 00:34:57,120 --> 00:34:59,800 Chef, small pieces. 807 00:34:59,840 --> 00:35:02,640 I will do it. You do your carry-on. I will do it. 808 00:35:04,320 --> 00:35:06,600 I will try, see what I can do. 809 00:35:06,640 --> 00:35:08,760 One, two, three. 810 00:35:08,800 --> 00:35:10,560 Pull, pull, pull, pull, pull. Pull, pull? 811 00:35:10,600 --> 00:35:12,600 The tray, the tray. Pull, pull, pull. 812 00:35:12,640 --> 00:35:14,640 Ah! Oh, yeah. Good. 813 00:35:14,680 --> 00:35:17,480 I just have to glaze the chocolate and apricot dessert, 814 00:35:17,520 --> 00:35:18,960 then I'll join Dharma. 815 00:35:19,000 --> 00:35:20,520 Sugar, always danger. 816 00:35:20,560 --> 00:35:21,680 Are the desserts ready? 817 00:35:21,720 --> 00:35:23,920 I just need to wrap the black forest gateaux. 818 00:35:23,960 --> 00:35:25,600 I just need to spray the frog, 819 00:35:25,640 --> 00:35:29,040 because Wallace needs to spray the tropical cakes. 820 00:35:30,880 --> 00:35:34,440 Careful. No, no, no, no, no. 821 00:35:34,480 --> 00:35:35,920 Slowly, slowly. 822 00:35:37,720 --> 00:35:40,880 Brilliant. I broke the tongue. 823 00:35:40,920 --> 00:35:42,200 How much time is left? 824 00:35:42,240 --> 00:35:43,960 Chefs, you have ten minutes left. 825 00:35:44,000 --> 00:35:45,600 BLEEP my life. 826 00:35:45,640 --> 00:35:47,320 Go to do your cake. 827 00:35:47,360 --> 00:35:48,960 We've just got everything to put on now. 828 00:35:49,000 --> 00:35:50,640 And not a lot of time to do it. 829 00:35:50,680 --> 00:35:52,320 Can it come? Wait, wait, wait. 830 00:35:52,360 --> 00:35:54,960 Martin, we need the cakes. Pop 'em out. 831 00:35:55,000 --> 00:35:56,440 Just need to pipe the cake 832 00:35:56,480 --> 00:35:58,440 and then I need to finish off the frog. 833 00:35:58,480 --> 00:36:01,080 So, Mauro, I'm going to need you. Coming, coming, coming. 834 00:36:03,280 --> 00:36:04,760 It's going. 835 00:36:05,840 --> 00:36:07,360 You've got to hang for me. 836 00:36:09,360 --> 00:36:13,280 St James' Court have managed to pull something together very quickly. 837 00:36:13,320 --> 00:36:15,280 Yeah, but now it's going to be even more fragile 838 00:36:15,320 --> 00:36:17,120 because they've put the pieces together. 839 00:36:17,160 --> 00:36:19,640 We need more, chocolate, Daniel. No, put the... Hold. 840 00:36:19,680 --> 00:36:21,840 I'll put more chocolate. That's what I'm saying. 841 00:36:21,880 --> 00:36:24,480 DHARMA: Put it here, maybe? MAYANK: There's fine, yeah. 842 00:36:26,200 --> 00:36:28,440 {\an1}CAROLINE GASPS No worries. It's fine. 843 00:36:28,480 --> 00:36:30,960 Just get another. I'll stick this one. 844 00:36:31,000 --> 00:36:32,640 Chefs, you have one minute left. 845 00:36:32,680 --> 00:36:34,520 It's enough, it's enough, it's enough. 846 00:36:34,560 --> 00:36:35,880 Move the frog, Annie! 847 00:36:35,920 --> 00:36:37,680 Just get some eggs there. Yeah. 848 00:36:37,720 --> 00:36:39,280 It is time. 849 00:36:39,320 --> 00:36:40,840 Here. 850 00:36:40,880 --> 00:36:42,400 She's moving the frog at last. 851 00:36:42,440 --> 00:36:43,800 Slowly, slowly. 852 00:36:45,200 --> 00:36:47,520 Can we turn it a tiny bit? No, no. Don't touch nothing. 853 00:36:47,560 --> 00:36:49,400 It's absolutely fine. 854 00:36:49,440 --> 00:36:51,280 24, 25, 26, 27... 855 00:36:52,480 --> 00:36:55,400 Chefs, that's it - your time is up. 856 00:36:55,440 --> 00:36:56,840 ..30. 857 00:36:56,880 --> 00:37:00,120 Please step away from your showpieces. 858 00:37:00,160 --> 00:37:02,160 I need a cigarette. 859 00:37:02,200 --> 00:37:04,760 It's not my best work, but it is finished. 860 00:37:04,800 --> 00:37:07,400 I'm sorry. Give me a hug. 861 00:37:07,440 --> 00:37:10,360 Something is there. Something is better than nothing. 862 00:37:19,080 --> 00:37:22,600 LIAM: Five remarkable reptile and amphibian showpieces 863 00:37:22,640 --> 00:37:25,840 now face the judgment of Benoit and Cherish. 864 00:37:25,880 --> 00:37:28,960 Annie and Wallace from The Dorchester, come on up. 865 00:37:37,400 --> 00:37:39,960 {\an8}Well, when I was looking at you doing the spraying, I said, 866 00:37:40,000 --> 00:37:43,320 {\an8}"Ooh, it doesn't have the time to set correctly," 867 00:37:43,360 --> 00:37:45,480 but you say it's the rainforest, I get it - 868 00:37:45,520 --> 00:37:47,640 it looks like it's raining on the frog at the minute. 869 00:37:47,680 --> 00:37:50,120 And lovely sugar work details. 870 00:37:50,160 --> 00:37:52,800 I think you've done a great job today. 871 00:37:52,840 --> 00:37:54,680 I will give you a "boom"! 872 00:37:54,720 --> 00:37:56,160 Wallace, well done. 873 00:37:56,200 --> 00:37:58,440 This is the second time you're doing sugar work. 874 00:37:58,480 --> 00:38:00,960 Yes. I think you did an amazing job. 875 00:38:01,000 --> 00:38:05,600 Well, let's find out if your dessert delivers something pleasant. 876 00:38:05,640 --> 00:38:08,680 ANNIE: Inside, we have the coconut crunch, Victoria sponge, 877 00:38:08,720 --> 00:38:10,680 tropical gel with mango compote, 878 00:38:10,720 --> 00:38:13,360 and then outside we have coconut mousse. 879 00:38:13,400 --> 00:38:15,560 You've been a bit safe in terms of the flavours. 880 00:38:15,600 --> 00:38:17,680 I will not go as far as boring, though, 881 00:38:17,720 --> 00:38:20,800 because the flavour profile shines through. 882 00:38:20,840 --> 00:38:22,880 I don't like the dessert... 883 00:38:22,920 --> 00:38:24,280 ..because I love it. 884 00:38:24,320 --> 00:38:27,200 The beautiful Victoria coconut sponge, 885 00:38:27,240 --> 00:38:29,440 you get onto the big chunk of mango - 886 00:38:29,480 --> 00:38:31,040 who doesn't like mango? 887 00:38:31,080 --> 00:38:32,360 Love it, love it, love it. 888 00:38:32,400 --> 00:38:34,000 You should be very proud of yourself. 889 00:38:34,040 --> 00:38:36,880 Wow. Welcome back. Well done, guys. See you later. 890 00:38:36,920 --> 00:38:38,520 Thank you, Chef. Thank you. 891 00:38:40,200 --> 00:38:42,520 You should be proud. 892 00:38:42,560 --> 00:38:43,920 {\an1}Mm. SHE LAUGHS. 893 00:38:51,680 --> 00:38:54,680 OK, Chef, I think it's an understated showpiece. 894 00:38:54,720 --> 00:38:58,080 The pollution aspect, dark and dirt and grey, 895 00:38:58,120 --> 00:39:00,520 doesn't make for exciting colour to look at, 896 00:39:00,560 --> 00:39:04,040 but the cans are fully integrated in your showpiece, 897 00:39:04,080 --> 00:39:06,680 and more than that, they are part of it. 898 00:39:06,720 --> 00:39:08,160 I really like the way 899 00:39:08,200 --> 00:39:10,920 that you printed out the logo onto the tin. 900 00:39:10,960 --> 00:39:12,240 I think that is really fun. 901 00:39:12,280 --> 00:39:14,400 Could you please take us through your tin? 902 00:39:14,440 --> 00:39:15,640 Vanilla custard mousse, 903 00:39:15,680 --> 00:39:18,080 and then fresh cherries, dark chocolate mousse, 904 00:39:18,120 --> 00:39:20,480 and two layers of chocolate fudge cake 905 00:39:20,520 --> 00:39:23,160 which we used a cola inside as well. 906 00:39:23,200 --> 00:39:26,000 This is the best part. 907 00:39:26,040 --> 00:39:27,200 Me? I'm the best part? 908 00:39:27,240 --> 00:39:29,440 {\an1}Ahh, you're always the best part. THEY LAUGH. 909 00:39:29,480 --> 00:39:30,800 Uh, I am, yeah. 910 00:39:30,840 --> 00:39:33,440 The cherry compote is ever so tasty. 911 00:39:33,480 --> 00:39:35,720 the bavaroise mousse so light, 912 00:39:35,760 --> 00:39:37,840 and then, boom, comes the cola sponge. 913 00:39:37,880 --> 00:39:38,920 I love it! 914 00:39:38,960 --> 00:39:40,480 It works because it's so light. 915 00:39:40,520 --> 00:39:43,120 You could eat the whole portion without feeling boated. 916 00:39:43,160 --> 00:39:44,280 Two portions. 917 00:39:44,320 --> 00:39:46,160 You want two? Two, easily. 918 00:39:46,200 --> 00:39:49,360 It's a beautiful dessert. Mm. Well done. Well done, Chefs. 919 00:39:49,400 --> 00:39:51,560 Thank you very much. We'll see you a little bit later. 920 00:39:51,600 --> 00:39:52,800 Thank you. Thank you. 921 00:39:52,840 --> 00:39:53,960 LIAM: Nice one, Chefs. 922 00:40:02,480 --> 00:40:05,960 {\an8}I really, really like the way that you cast the wave, 923 00:40:06,000 --> 00:40:07,800 and I am so pleased 924 00:40:07,840 --> 00:40:10,880 that you actually handcrafted the turtle. 925 00:40:10,920 --> 00:40:15,440 For me, in this room, you have the best reptile showpiece. 926 00:40:15,480 --> 00:40:16,680 A cracking showpiece. 927 00:40:16,720 --> 00:40:18,280 Those beautiful little guppy fish, 928 00:40:18,320 --> 00:40:20,280 the integration of your turtle eggs, 929 00:40:20,320 --> 00:40:21,360 everything works. 930 00:40:21,400 --> 00:40:22,440 Well done. 931 00:40:22,480 --> 00:40:23,560 Thanks. Thank you. 932 00:40:23,600 --> 00:40:25,560 Could you please take us through your creation? 933 00:40:25,600 --> 00:40:29,720 Almond mousse with an insert of apricot confit and the brownie, 934 00:40:29,760 --> 00:40:31,640 apricot and passion fruit glaze, 935 00:40:31,680 --> 00:40:33,720 and at the bottom are chocolate sables. 936 00:40:33,760 --> 00:40:36,160 Well, I like the combination that you put in. 937 00:40:36,200 --> 00:40:39,320 However, I wish that you put a bit chunk of apricot 938 00:40:39,360 --> 00:40:41,960 in with a little bit of a coulis in there 939 00:40:42,000 --> 00:40:44,400 so that when I eat it, it's a little bit more refreshing. 940 00:40:44,440 --> 00:40:46,160 Well, I loved it. 941 00:40:46,200 --> 00:40:48,440 I've got a beautiful, silky almond cream. 942 00:40:48,480 --> 00:40:50,600 The passion fruit zings up the apricot. 943 00:40:50,640 --> 00:40:51,720 I agree with Cherish. 944 00:40:51,760 --> 00:40:53,480 Could be a little fresher in the centre, 945 00:40:53,520 --> 00:40:55,880 but overall, I really like what's going on here. 946 00:40:55,920 --> 00:40:57,280 Thanks. Thank you. Allez hop! 947 00:40:57,320 --> 00:40:59,120 {\an1}HE WHISTLES You can go. 948 00:40:59,160 --> 00:41:00,800 {\an1}Thank you, thank you. HE LAUGHS. 949 00:41:00,840 --> 00:41:02,280 LIAM: Thank you, Chefs. 950 00:41:12,560 --> 00:41:14,920 OK, basic techniques everywhere. 951 00:41:14,960 --> 00:41:17,760 It's a tube with some modelling chocolate on it 952 00:41:17,800 --> 00:41:20,560 and moulded sugar work everywhere else. 953 00:41:20,600 --> 00:41:23,000 This I would see more at the beginning 954 00:41:23,040 --> 00:41:25,440 of the competition than in a quarterfinal, 955 00:41:25,480 --> 00:41:27,960 when clearly it's heating up in the kitchen. 956 00:41:28,000 --> 00:41:31,200 Well, Chef, how I wish that you made a full egg than half an egg. 957 00:41:31,240 --> 00:41:33,880 When you look at it, it is not cleanly finished, 958 00:41:33,920 --> 00:41:35,200 and when I look at the snake, 959 00:41:35,240 --> 00:41:37,320 there's not much skill input in there. 960 00:41:37,360 --> 00:41:40,280 OK, well, let's find out if there is more skills inside your dessert, 961 00:41:40,320 --> 00:41:41,360 so what have we got? 962 00:41:41,400 --> 00:41:45,280 A cherry compote, a whisky ganache, a coffee ganache, 963 00:41:45,320 --> 00:41:47,960 and an almond and chocolate genoise at the bottom. 964 00:41:48,000 --> 00:41:50,760 OK, do I enjoy eating cherry with coffee? 965 00:41:50,800 --> 00:41:52,920 The short answer is yes. 966 00:41:52,960 --> 00:41:56,080 {\an8}The whisky part I would've tuned down a little bit, 967 00:41:56,120 --> 00:41:59,120 {\an8}but all in all, yeah, a good combination of flavour. 968 00:41:59,160 --> 00:42:01,480 Wow. I'm a bit tipsy now at the moment. 969 00:42:01,520 --> 00:42:04,080 {\an1}THEY CHUCKLE My palette is all whisky. 970 00:42:04,120 --> 00:42:05,560 It's just overpowering, 971 00:42:05,600 --> 00:42:08,240 and it takes over the rest of the beautiful components 972 00:42:08,280 --> 00:42:09,640 that you input in. 973 00:42:09,680 --> 00:42:11,120 OK, well, you've worked very hard. 974 00:42:11,160 --> 00:42:13,600 We can only thank you for that and speak to you a bit later. 975 00:42:13,640 --> 00:42:15,880 Thank you. Thank you. Thank you, Chef. Thank you. 976 00:42:27,320 --> 00:42:29,880 OK, Chefs, a little bit of a crash. 977 00:42:29,920 --> 00:42:31,200 Everything crashed. 978 00:42:31,240 --> 00:42:32,560 But you did not give up, 979 00:42:32,600 --> 00:42:35,080 and that is what competition is all about. 980 00:42:35,120 --> 00:42:36,680 And it's a showpiece of sugar work. 981 00:42:36,720 --> 00:42:39,520 It's a bit flat, but you've tried three or four techniques, 982 00:42:39,560 --> 00:42:41,360 though you are not very comfortable with it. 983 00:42:41,400 --> 00:42:43,320 I have to commend you for your hard work. 984 00:42:43,360 --> 00:42:45,840 The biggest problem for me is more your little dessert, 985 00:42:45,880 --> 00:42:47,920 which do not look very neat. 986 00:42:47,960 --> 00:42:50,160 Would you please take us through your dessert, please? 987 00:42:50,200 --> 00:42:53,040 There's, uh, milk chocolate mousse with apricot jam 988 00:42:53,080 --> 00:42:55,520 with dark milk chocolate feuilletine and almond dacquoise. 989 00:42:55,560 --> 00:42:57,440 At the base, we have chocolate sables. 990 00:42:57,480 --> 00:43:00,280 OK, well, the milk chocolate mousse is actually quite pleasant. 991 00:43:00,320 --> 00:43:01,920 Apricot, though, not enough. 992 00:43:01,960 --> 00:43:03,840 But the biggest problem for me is your glaze. 993 00:43:03,880 --> 00:43:06,480 That's very elastic and sticky, 994 00:43:06,520 --> 00:43:08,560 and when you eat that, it's not pleasant. 995 00:43:08,600 --> 00:43:10,120 I have to agree with Benoit. 996 00:43:10,160 --> 00:43:11,800 Instead of doing a normal glaze, 997 00:43:11,840 --> 00:43:15,520 you could have actually injected apricot puree into your recipe, 998 00:43:15,560 --> 00:43:18,240 and then it will be more delightful when I eat it. 999 00:43:18,280 --> 00:43:20,960 OK, well, you've worked very hard - that has been established. 1000 00:43:21,000 --> 00:43:23,600 Will that be enough to see you through to the next round? 1001 00:43:23,640 --> 00:43:24,840 We'll find out soon enough. 1002 00:43:24,880 --> 00:43:26,880 Thank you very much, and see you later. 1003 00:43:26,920 --> 00:43:28,160 LIAM: Thank you, Chefs. 1004 00:43:33,040 --> 00:43:34,960 ELLIE: Benoit and Cherish must now decide 1005 00:43:35,000 --> 00:43:37,880 which four teams will make it through to the semifinal 1006 00:43:37,920 --> 00:43:39,480 and who will be going home. 1007 00:43:39,520 --> 00:43:41,880 They won everything since they started this competition, 1008 00:43:41,920 --> 00:43:44,600 but the last couple of days have been difficult for them. Yes. 1009 00:43:44,640 --> 00:43:46,120 The desserts, they loved. 1010 00:43:46,160 --> 00:43:49,240 Hopefully, we just scrape through and get through to next week. 1011 00:43:49,280 --> 00:43:51,240 I see more chocolate than sugar. 1012 00:43:51,280 --> 00:43:53,120 They're not taking any risk whatsoever, 1013 00:43:53,160 --> 00:43:54,400 or they don't have the skill. 1014 00:43:54,440 --> 00:43:56,560 I did the best I could with the skills I have. 1015 00:43:56,600 --> 00:43:59,320 Probably not enough for the semifinal, which is a shame. 1016 00:43:59,360 --> 00:44:01,320 It's going to take a bit of a miracle, I think. 1017 00:44:01,360 --> 00:44:03,400 They're stretching themselves. Mm. 1018 00:44:03,440 --> 00:44:05,880 But is this the level of skill we want? 1019 00:44:05,920 --> 00:44:07,640 We smashed it, quite literally! 1020 00:44:07,680 --> 00:44:10,360 Maybe we go home. I've already booked everything. 1021 00:44:14,160 --> 00:44:17,280 LIAM: Benoit and Cherish have made their decision. 1022 00:44:17,320 --> 00:44:19,600 The judges thought the team in first place 1023 00:44:19,640 --> 00:44:21,240 hung on for the win today 1024 00:44:21,280 --> 00:44:24,160 in the face of very strong competition. 1025 00:44:24,200 --> 00:44:25,920 Congratulations... 1026 00:44:27,840 --> 00:44:30,960 ..Mauro and Daniel from The Landmark, London. 1027 00:44:31,000 --> 00:44:33,000 You're through to the semifinal. 1028 00:44:33,040 --> 00:44:35,440 In second place... 1029 00:44:35,480 --> 00:44:37,400 ..Annie and Wallace from The Dorchester. 1030 00:44:37,440 --> 00:44:40,280 Congratulations. You're also through to the semifinal. 1031 00:44:40,320 --> 00:44:44,320 In third place, Mayank and Dharma from St James Court. 1032 00:44:44,360 --> 00:44:46,760 Congratulations. 1033 00:44:46,800 --> 00:44:50,200 Which leaves Caroline and Martin from Bisous Bisous 1034 00:44:50,240 --> 00:44:54,080 and Andrew and Raf from the Harwoods Patisserie. 1035 00:44:54,120 --> 00:44:58,240 After much deliberation, Benoit and Cherish have decided 1036 00:44:58,280 --> 00:45:01,280 that the team who'll be leaving the competition tonight is... 1037 00:45:05,600 --> 00:45:07,000 ..Caroline and Martin. 1038 00:45:08,360 --> 00:45:11,640 Congratulations to the rest of you, and we'll see you next week. 1039 00:45:13,880 --> 00:45:16,920 TEARFULLY: I'm happy that we made it this far. 1040 00:45:16,960 --> 00:45:20,560 You all right? Yeah. I can't believe it. 1041 00:45:20,600 --> 00:45:22,920 We really wanted to make it to the semifinal, 1042 00:45:22,960 --> 00:45:24,360 but I've learned so much. 1043 00:45:24,400 --> 00:45:27,520 And I'm very proud of Martin, very proud of myself. 1044 00:45:27,560 --> 00:45:29,560 I'm going to cry again. 1045 00:45:29,600 --> 00:45:31,160 Are you going to crack a smile? 1046 00:45:31,200 --> 00:45:32,320 Yeah. 1047 00:45:34,120 --> 00:45:35,960 Give me a hug. Come on. Well done. 1048 00:45:36,000 --> 00:45:39,720 We can have a smile now, but in ten minutes in the car, 1049 00:45:39,760 --> 00:45:42,400 we will start to think about the next challenge. 1050 00:45:42,440 --> 00:45:44,880 It's two steps forward, then we arrive at the final, 1051 00:45:44,920 --> 00:45:47,640 so it is this thing which pushes inside, you know? 1052 00:45:47,680 --> 00:45:48,920 I'm shocked. 1053 00:45:48,960 --> 00:45:50,680 I've never been this shocked in my life. 1054 00:45:50,720 --> 00:45:53,240 For the semifinal next week, I think we need to push really hard 1055 00:45:53,280 --> 00:45:54,880 because the teams are really strong. 1056 00:45:54,920 --> 00:45:56,200 Oh, my God. 1057 00:45:56,240 --> 00:45:58,200 Yeah. 1058 00:45:58,240 --> 00:45:59,480 Next time... 1059 00:45:59,520 --> 00:46:01,320 You're fighting for a place in the final. 1060 00:46:01,360 --> 00:46:02,640 ..our four remaining teams... 1061 00:46:02,680 --> 00:46:04,840 My heart is pumping. Beep, beep, beep. 1062 00:46:04,880 --> 00:46:07,200 ..will become three... Oh, my God. 1063 00:46:07,240 --> 00:46:10,680 ..as they take on a secret challenge set by a special guest... 1064 00:46:10,720 --> 00:46:14,560 The head pastry chef at Harrods, Philip Khoury. 1065 00:46:14,600 --> 00:46:16,320 Good morning, Chefs. 1066 00:46:16,360 --> 00:46:18,280 ..and a supersized showpiece... 1067 00:46:18,320 --> 00:46:20,600 Inspired by Land Of The Giants. 1068 00:46:20,640 --> 00:46:23,320 Which three teams will secure a spot in the final... 1069 00:46:23,360 --> 00:46:24,640 Let's go, let's go, let's go. 1070 00:46:24,680 --> 00:46:26,640 {\an1}..and whose hopes... ELLIE SCREAMS 1071 00:46:26,680 --> 00:46:27,800 ..will be dashed? 1072 00:46:27,840 --> 00:46:29,080 I feel like a giant now. 1073 00:46:29,120 --> 00:46:30,240 {\an1}SHE LAUGHS. 1074 00:46:51,560 --> 00:46:53,560 Subtitles by Red Bee Media