1
00:00:02,120 --> 00:00:04,455
Last time... Keep it up. ..it was
the quarterfinal.

2
00:00:04,480 --> 00:00:06,375
Martin, stop panicking.
I'll stop panicking.

3
00:00:06,400 --> 00:00:07,895
With a sub-in for Subin...

4
00:00:07,920 --> 00:00:09,535
Wallace, nice to meet you.

5
00:00:09,560 --> 00:00:11,855
...The Dorchester finally finished
a showpiece...

6
00:00:11,880 --> 00:00:14,175
Bravo, I will give you a boom.

7
00:00:14,200 --> 00:00:16,135
Hold. ..and riding the crest of
a wave...

8
00:00:16,160 --> 00:00:18,415
You have the best showpiece.

9
00:00:18,440 --> 00:00:20,415
...Mauro and Daniel took first place.

10
00:00:20,440 --> 00:00:22,775
Are you going to crack a smile?
Yeah.

11
00:00:22,800 --> 00:00:26,415
But while Ma yank and Dharma nearly
crashed out,

12
00:00:26,440 --> 00:00:29,935
it was Caroline and Martin whose
dreams were shattered.

13
00:00:29,960 --> 00:00:32,415
Urgh! Out this week.

14
00:00:33,760 --> 00:00:36,335
This time... You are fighting for
a place in final.

15
00:00:36,360 --> 00:00:37,495
.Four teams...

16
00:00:37,520 --> 00:00:39,975
My heart is pumping. Beep-beep-beep.
..become three...

17
00:00:40,000 --> 00:00:42,415
Oh, my God. ..as they face a secret
challenge...

18
00:00:42,440 --> 00:00:45,375
Oh, slowly, slowly, slowly!
..set by a star guest judge...

19
00:00:45,400 --> 00:00:48,015
What? ..and a Land of the Giants
showpiece.

20
00:00:48,040 --> 00:00:49,495
Go big, but go small.

21
00:00:49,520 --> 00:00:51,135
Who'll rise to the occasion?

22
00:00:51,160 --> 00:00:53,975
Hold it, hold it, hold it.
And who will come up short?

23
00:00:54,000 --> 00:00:55,335
GASPING

24
00:00:55,360 --> 00:00:58,215
Is this enough to take you to
the final?

25
00:00:58,240 --> 00:00:59,375
Argh!

26
00:01:05,880 --> 00:01:08,255
Just four teams remain
to battle it out for

27
00:01:08,280 --> 00:01:10,655
a place in next week's grand final.

28
00:01:10,680 --> 00:01:12,455
We are ready to fight until the end.

29
00:01:12,480 --> 00:01:14,015
I see the final there

30
00:01:14,040 --> 00:01:16,815
and we want to actually reach it.
That's it.

31
00:01:16,840 --> 00:01:18,615
It feels really good to be in
the semifinal.

32
00:01:18,640 --> 00:01:21,255
I can't believe we're here. A little
pastry shop up in Wigan

33
00:01:21,280 --> 00:01:23,975
coming down here to compete against
some of the big names.

34
00:01:24,000 --> 00:01:27,695
Come on, north! Come up north, have
a little look at what we do.

35
00:01:27,720 --> 00:01:31,415
To secure their spot, the teams face
the ultimate secret challenge.

36
00:01:31,440 --> 00:01:33,815
The semifinals and the secret
challenge will be very difficult

37
00:01:33,840 --> 00:01:36,495
and we're just hoping it's something
that probably we've done before.

38
00:01:37,720 --> 00:01:38,855
You too, Sir.

39
00:01:38,880 --> 00:01:40,575
I just hope it's not vegan.

40
00:01:40,600 --> 00:01:43,415
Yeah, vegan pastry going to be pain
in the ass.

41
00:01:43,440 --> 00:01:45,375
Vegan.

42
00:01:45,400 --> 00:01:46,375
We go home.

43
00:01:52,840 --> 00:01:54,535
Good morning, chefs. Welcome back

44
00:01:54,560 --> 00:01:56,855
and congratulations on making
it through to

45
00:01:56,880 --> 00:01:59,175
the semifinal where you will face

46
00:01:59,200 --> 00:02:02,095
a secret challenge unlike any you've
faced before.

47
00:02:02,120 --> 00:02:03,575
Isn't that right, Cherish?

48
00:02:03,600 --> 00:02:07,215
That is right, Ellie. Chef, please
welcome the man

49
00:02:07,240 --> 00:02:08,895
that set the challenge,

50
00:02:08,920 --> 00:02:13,295
one of the most respect chef in
Britain today.

51
00:02:13,320 --> 00:02:16,935
The head pastry chef at Harrods
Philip Khoury.

52
00:02:19,840 --> 00:02:21,535
What?

53
00:02:21,560 --> 00:02:23,135
Good morning, chefs.

54
00:02:23,160 --> 00:02:24,935
For today's challenge I'd like you

55
00:02:24,960 --> 00:02:26,815
to make one of my favourite
creations.

56
00:02:28,680 --> 00:02:30,135
This is Dawn of a New Day.

57
00:02:30,160 --> 00:02:34,095
It's an entirely plant-based dessert
that unites conference pears, gently

58
00:02:34,120 --> 00:02:35,895
poached in earl grey tea, with

59
00:02:35,920 --> 00:02:38,215
a velvety dairy-free milk
chocolate cream,

60
00:02:38,240 --> 00:02:39,215
earl grey sponge,

61
00:02:39,240 --> 00:02:41,575
chocolate Chantilly
and a biscuit crunch.

62
00:02:41,600 --> 00:02:45,975
That sounds delicious.
Benoit, anything else to add?

63
00:02:46,000 --> 00:02:49,255
Oui, bien sur. You've all been given
all the ingredients

64
00:02:49,280 --> 00:02:53,655
and equipment required to do
six perfect Dawn of a New Day

65
00:02:53,680 --> 00:02:58,055
desserts. But remember today you
have three judges to impress,

66
00:02:58,080 --> 00:03:01,295
so your job has become 50% harder.
Mm.

67
00:03:01,320 --> 00:03:03,255
Very impressive maths, Benoit.

68
00:03:03,280 --> 00:03:05,175
I do what I can.

69
00:03:05,200 --> 00:03:08,535
Chefs, you have two and a half hours
to complete this challenge.

70
00:03:08,560 --> 00:03:11,295
Good luck and your time starts now.

71
00:03:14,000 --> 00:03:15,815
This is exciting!

72
00:03:15,840 --> 00:03:18,135
Yes, it is. Are you ready for this?

73
00:03:18,160 --> 00:03:20,495
Absolutely. Can't wait to see what
they do.

74
00:03:20,520 --> 00:03:23,095
It's a good one. The surprise
challenge is a good one.

75
00:03:23,120 --> 00:03:25,095
Vegan. We guessed it right.

76
00:03:25,120 --> 00:03:26,655
A bit worried.

77
00:03:26,680 --> 00:03:28,615
It's beautiful, I love this dessert.

78
00:03:28,640 --> 00:03:31,095
I've seen it on social media.
And I love this chef,

79
00:03:31,120 --> 00:03:35,495
Philip is very good.
So I'm excited to do this today.

80
00:03:35,520 --> 00:03:38,095
The teams have all been given
identical ingredients

81
00:03:38,120 --> 00:03:40,775
and the same pared back version
of Philip's recipe.

82
00:03:40,800 --> 00:03:43,495
Oh, my God, there are so
many elements.

83
00:03:43,520 --> 00:03:45,855
My heart is pumping.
Beep-beep-beep-beep.

84
00:03:45,880 --> 00:03:47,775
Now they must use their instincts

85
00:03:47,800 --> 00:03:49,495
and years of pastry experience

86
00:03:49,520 --> 00:03:53,495
to recreate six stunning Dawn of
a New Day desserts.

87
00:03:53,520 --> 00:03:55,175
Have you heard of this
dessert before?

88
00:03:55,200 --> 00:03:57,535
I have eaten this dessert before.
You've eaten it?

89
00:03:57,560 --> 00:03:59,895
Well, of course. If anyone was going
to have tasted it in

90
00:03:59,920 --> 00:04:02,655
the room it's going to be you.
Because you flipping love Harrods.

91
00:04:02,680 --> 00:04:06,415
Yeah. It does look absolutely
perfect. It is. So there is quite

92
00:04:06,440 --> 00:04:09,935
a lot of pressure there.
So many elements, precision.

93
00:04:09,960 --> 00:04:12,295
In two and a half hours.
In two and a half hours.

94
00:04:14,360 --> 00:04:18,015
Wow, wow, wow. What can I say,
Philip?

95
00:04:18,040 --> 00:04:21,775
This is elegant, sophisticated
and so intricate.

96
00:04:21,800 --> 00:04:24,415
Yeah, they look stunning. Where'd
you get this inspiration from?

97
00:04:24,440 --> 00:04:26,775
When I created this, pears were
in season.

98
00:04:26,800 --> 00:04:29,455
| thought, "what goes with pear?
Chocolate and earl grey."

99
00:04:29,480 --> 00:04:30,895
There are a number of components.

100
00:04:30,920 --> 00:04:33,335
We've got these fresh juicy
poached pears.

101
00:04:33,360 --> 00:04:35,695
You should be able to bite into it
and still have some texture.

102
00:04:35,720 --> 00:04:37,175
You don't want it to be too mushy.

103
00:04:37,200 --> 00:04:39,775
We've got this thick, velvety milk
chocolate cream.

104
00:04:39,800 --> 00:04:43,215
The sponge, you don't want it
to be dense or too flat.

105
00:04:43,240 --> 00:04:45,535
And the chocolate Chantilly that
goes on top.

106
00:04:45,560 --> 00:04:46,975
Absolutely stunning dessert.

107
00:04:47,000 --> 00:04:50,255
Elegant combination of flavours,
full of texture. I love it.

108
00:04:50,280 --> 00:04:53,215
So what is the most difficult
to nail?

109
00:04:53,240 --> 00:04:55,895
On paper, this recipe looks like
a pet it gateay,

110
00:04:55,920 --> 00:04:59,055
but what they don't see on paper
is all the detail.

111
00:04:59,080 --> 00:05:01,415
The visual is actually inspired by
a sunrise.

112
00:05:01,440 --> 00:05:02,895
This takes a lot of finesse.

113
00:05:02,920 --> 00:05:04,415
Getting that chocolate tempered

114
00:05:04,440 --> 00:05:08,815
and spread beautifully, placing them
perfectly, so that everything fits.

115
00:05:08,840 --> 00:05:11,975
Wow, this is such
a difficult challenge.

116
00:05:12,000 --> 00:05:14,735
They need to look at every little
aspect of this recipe

117
00:05:14,760 --> 00:05:17,895
to make it technically right.
A lot can go right, but also

118
00:05:17,920 --> 00:05:20,255
a lot can go wrong. A lot can go
wrong. Yeah, I was leading you

119
00:05:20,280 --> 00:05:21,735
into this one. You're right.

120
00:05:23,680 --> 00:05:27,535
Good morning, Mauro and Daniel. Good
morning. Our reigning champions.

121
00:05:27,560 --> 00:05:30,415
Yes, you baby!
Going into the semifinal,

122
00:05:30,440 --> 00:05:33,535
that's got to be nice. You're like,
"Yeah, it was until we got this."

123
00:05:33,560 --> 00:05:36,215
You're giving me pressure.
It is a lot of pressure, isn't it?

124
00:05:36,240 --> 00:05:39,055
And when you've been lumbered
with this secret challenge.

125
00:05:39,080 --> 00:05:41,495
Daniel, have you seen
the dessert before? Yes.

126
00:05:43,320 --> 00:05:44,615
Are you excited to make it?

127
00:05:46,160 --> 00:05:47,255
Yeah.

128
00:05:48,520 --> 00:05:50,855
Do you feel confident about what you
need to do?

129
00:05:50,880 --> 00:05:55,375
It's something new, so we have to be
very focusing on what we do.

130
00:05:55,400 --> 00:05:57,135
Yeah, focusing and not talking

131
00:05:57,160 --> 00:05:59,415
to a strange woman with
a fancy collar.

132
00:06:02,920 --> 00:06:06,975
At the heart of Philip's dessert is
an earl grey infused pear compote.

133
00:06:07,000 --> 00:06:09,695
I love these flavours.
I love earl grey.

134
00:06:09,720 --> 00:06:12,255
And as with every element
the chefs must produce...

135
00:06:14,520 --> 00:06:16,215
...precision is paramount.

136
00:06:16,240 --> 00:06:19,055
It doesn't say. It just says, "Poach
the pear.”

137
00:06:19,080 --> 00:06:21,375
Too long, they risk a mushy middle.

138
00:06:21,400 --> 00:06:24,535
Oh, Ma yank running!
Oh, he's fast today.

139
00:06:24,560 --> 00:06:27,935
Not long enough, they'll be crunchy
and lack earl grey flavour.

140
00:06:27,960 --> 00:06:30,375
Are these cooked already? Yeah.

141
00:06:30,400 --> 00:06:32,735
Did you taste it? I tasted it.
I thought I could go more,

142
00:06:32,760 --> 00:06:35,615
but I was worried that it might just
get over-cooked. All right.

143
00:06:35,640 --> 00:06:37,935
Anything that you are
worried about?

144
00:06:37,960 --> 00:06:38,935
The whole composition.

145
00:06:38,960 --> 00:06:41,255
It's a legendary dessert. I don't
know how much we're going

146
00:06:41,280 --> 00:06:42,295
to get it close.

147
00:06:42,320 --> 00:06:46,175
Very important, the decoration is
so intricate. It's so refined.

148
00:06:46,200 --> 00:06:49,775
Finesse. Refinement has been
a little bit of a struggle

149
00:06:49,800 --> 00:06:51,375
with you in the past.

150
00:06:51,400 --> 00:06:54,015
Agreed, Chef. Today you can't do
that. This is the proper test

151
00:06:54,040 --> 00:06:56,895
for you, and you are in
the semifinal after all. Yes, it is.

152
00:06:56,920 --> 00:06:59,215
You need to nail it
and get it right.

153
00:06:59,240 --> 00:07:00,495
Yes, Chef.

154
00:07:00,520 --> 00:07:04,295
I'm weighing out the pear compote
that's going to be frozen

155
00:07:04,320 --> 00:07:05,375
into the mould.

156
00:07:05,400 --> 00:07:06,735
To achieve the perfect balance

157
00:07:06,760 --> 00:07:11,095
of flavours, Philip's recipe
requires exactly 25¢g

158
00:07:11,120 --> 00:07:13,095
of poached pears in each dessert.

159
00:07:13,120 --> 00:07:16,215
It's very precise. Oh, my God.

160
00:07:16,240 --> 00:07:18,735
It's very important that we get all
the ingredients in

161
00:07:18,760 --> 00:07:22,255
the right amount, to have the same
dessert from Chef Philip.

162
00:07:22,280 --> 00:07:26,295
I have no idea how much is this.
I'm just, like, popping things in.

163
00:07:26,320 --> 00:07:28,895
We're just getting
the pears frozen down.

164
00:07:28,920 --> 00:07:31,535
With so many elements
to complete, the teams face

165
00:07:31,560 --> 00:07:33,415
a constant race against the clock.

166
00:07:33,440 --> 00:07:35,175
CLATTERING

167
00:07:35,200 --> 00:07:37,215
Every second lost means less time

168
00:07:37,240 --> 00:07:40,055
for that all-important assembly
and finishing.

169
00:07:40,080 --> 00:07:41,935
Are the pears ready? No.

170
00:07:41,960 --> 00:07:44,255
Daniel, we need to put it in
the dome because we need to...

171
00:07:44,280 --> 00:07:46,575
Yes, Mauro. But, please,

172
00:07:46,600 --> 00:07:49,295
I cannot concentrate if you speak
all the time, you know?

173
00:07:49,320 --> 00:07:52,095
I'll get on the sponge, Andy.
Yeah, I'm doing the Chantilly. Yeah.

174
00:07:52,120 --> 00:07:53,335
Earl grey sponge.

175
00:07:53,360 --> 00:07:54,655
Mix the dry ingredients

176
00:07:54,680 --> 00:07:57,735
and the wet ingredients separately,
then combine.

177
00:07:57,760 --> 00:08:00,495
I'm just blending the earl grey tea,
to fold it through the sponge.

178
00:08:03,560 --> 00:08:06,255
Otherwise when you eat it, you will
feel the pieces of tea

179
00:08:06,280 --> 00:08:07,935
instead of just the flavour.

180
00:08:07,960 --> 00:08:09,895
This is very thin.

181
00:08:09,920 --> 00:08:12,255
I don't think there is enough
aeration into the sponge.

182
00:08:12,280 --> 00:08:17,335
I mean, there is a lot of baking
powder so it should raise a lot.

183
00:08:27,160 --> 00:08:29,935
Morning, chefs. Morning, Chef.
Welcome back, Subin.

184
00:08:29,960 --> 00:08:31,615
Are you feeling better?
Yes, I feel good.

185
00:08:31,640 --> 00:08:34,895
OK, it's great to have you back.
How confident are you today?

186
00:08:34,920 --> 00:08:38,535
We're not really confident
because we don't really do vegan.

187
00:08:38,560 --> 00:08:41,695
Annie, looking at the recipe, is
there anything that you say

188
00:08:41,720 --> 00:08:44,015
"Oops! I'm not too sure about that"?

189
00:08:44,040 --> 00:08:46,895
Actually it's quite
straightforward.

190
00:08:46,920 --> 00:08:48,415
So you think it's straightforward?

191
00:08:48,440 --> 00:08:50,335
It's quite straightforward.

192
00:08:50,360 --> 00:08:53,415
All right. I'm expecting perfection,
guys. Patisserie perfection.

193
00:08:53,440 --> 00:08:54,575
Yes, Chef.

194
00:08:56,120 --> 00:08:57,535
With their sponge in the oven...

195
00:08:57,560 --> 00:08:59,255
No idea how long I have to bake it,

196
00:08:59,280 --> 00:09:01,695
but we'll start with 5-6 minutes
and we'll see.

197
00:09:01,720 --> 00:09:04,015
...and pears finally poached,

198
00:09:04,040 --> 00:09:05,775
Mauro and Daniel are playing
catch-up.

199
00:09:05,800 --> 00:09:08,335
So, Annie, do the Chantilly
and I make the cremeux

200
00:09:08,360 --> 00:09:10,695
because I think that will need
to set.

201
00:09:10,720 --> 00:09:13,055
While a cremeux,
a rich velvety pastry cream,

202
00:09:13,080 --> 00:09:16,015
and a Chantilly cream should be
simple for the chefs...

203
00:09:16,040 --> 00:09:17,655
Cremeux. Oat milk.

204
00:09:17,680 --> 00:09:20,335
You boil that, tempered into
the creme patissiere powder.

205
00:09:20,360 --> 00:09:22,055
...creating plant-based equivalents

206
00:09:22,080 --> 00:09:25,055
will test their knowledge
and intuition to the limit.

207
00:09:25,080 --> 00:09:27,975
I think bring that to the boil.
Cook it out and then add the milk.

208
00:09:28,000 --> 00:09:30,335
Add the milk chocolate. And the
cocoa butter. Yeah, yeah.

209
00:09:30,360 --> 00:09:32,175
Not done anything
plant-based, really.

210
00:09:32,200 --> 00:09:34,975
We're just trying to figure out how
he would cook it.

211
00:09:35,000 --> 00:09:36,815
Trying to figure out his recipes.

212
00:09:36,840 --> 00:09:39,255
I'm making a chocolate Chantilly.

213
00:09:39,280 --> 00:09:41,095
The focal point of Philip's
dessert is

214
00:09:41,120 --> 00:09:44,575
a gold-glazed dome
of milk chocolate Chantilly cream.

215
00:09:44,600 --> 00:09:46,895
The Chantilly needs to be whipped.

216
00:09:46,920 --> 00:09:49,775
To ensure this crucial component
holds its shape,

217
00:09:49,800 --> 00:09:52,695
the chefs must take care not
to under whip their mixture.

218
00:09:52,720 --> 00:09:54,495
Yep? Oh, yeah.

219
00:09:54,520 --> 00:09:58,095
Last Christmas we have vegan
afternoon tea.

220
00:09:58,120 --> 00:10:00,455
If we didn't whip the cream very
well

221
00:10:00,480 --> 00:10:04,295
it would start leaking everywhere.
Nightmare.

222
00:10:04,320 --> 00:10:07,335
While most of the teams are still
moulding their Chantilly domes...

223
00:10:07,360 --> 00:10:08,975
Looks good, Chef. Thanks, Chef.

224
00:10:09,000 --> 00:10:11,335
...Andy and Raf's are already in
the freezer...

225
00:10:11,360 --> 00:10:14,015
So this is the cremeux,
the sponge and the pears.

226
00:10:14,040 --> 00:10:17,255
...as they put the finishing touches
to the base of their dessert.

227
00:10:17,280 --> 00:10:19,695
Andy, happy with that?
Yeah.

228
00:10:19,720 --> 00:10:21,575
There's a lot going on
on this dessert,

229
00:10:21,600 --> 00:10:24,215
so it's focus ready because if you
miss one step

230
00:10:24,240 --> 00:10:26,575
of it, you're going to be in
serious trouble.

231
00:10:26,600 --> 00:10:27,855
Good morning, Chef.

232
00:10:27,880 --> 00:10:29,895
Welcome to the semifinal.
Who would have thought?

233
00:10:29,920 --> 00:10:32,215
One more step to go
and it's the final.

234
00:10:32,240 --> 00:10:33,535
Hopefully. If we can get it right.

235
00:10:33,560 --> 00:10:34,855
That is a big "if" there.

236
00:10:34,880 --> 00:10:38,455
Have you seen this beautiful
creation in the social media?

237
00:10:38,480 --> 00:10:40,815
We have, yeah, and I took Andy to
Harrods to have a look

238
00:10:40,840 --> 00:10:43,175
at your pastry.
Oh, did you taste it there?

239
00:10:43,200 --> 00:10:45,655
We didn't unfortunately, no.
You didn't? You missed

240
00:10:45,680 --> 00:10:48,175
the opportunity to get ahead there.
I know, yeah.

241
00:10:48,200 --> 00:10:49,815
We saw obviously the calibre of it

242
00:10:49,840 --> 00:10:52,815
and we were like, "Right, OK.
This is a step-up”

243
00:10:52,840 --> 00:10:55,455
But obviously we're in
the semifinal, so it pushes us.

244
00:10:55,480 --> 00:10:58,415
It's a piece of cake, guys.
Oh, it's a piece of cake!

245
00:11:00,400 --> 00:11:04,975
Chefs, you are halfway through.
Or as Liam would say...

246
00:11:05,000 --> 00:11:07,455
I would also say, "Chefs, you're
halfway though."

247
00:11:07,480 --> 00:11:09,775
Oh, my gosh. We are so in sync.

248
00:11:09,800 --> 00:11:13,095
You can tell it's week nine,
can't you? Aw.

249
00:11:13,120 --> 00:11:14,295
While Andy and Raf make

250
00:11:14,320 --> 00:11:16,335
a start on their
chocolate decorations...

251
00:11:16,360 --> 00:11:18,055
This is going to be
the trickiest part.

252
00:11:18,080 --> 00:11:20,855
...the rest of the teams are chasing
to get back on terms.

253
00:11:20,880 --> 00:11:23,895
This needs to set in the blaster.
Good, good, good, good, good.

254
00:11:23,920 --> 00:11:26,175
Dharma, start the chocolate garnish.

255
00:11:26,200 --> 00:11:27,455
Yeah.

256
00:11:27,480 --> 00:11:29,775
The dessert's crowning glory
consists

257
00:11:29,800 --> 00:11:31,695
of six shiny chocolate decorations.

258
00:11:31,720 --> 00:11:33,535
We're trying to get it as thin as we
can, cos there's

259
00:11:33,560 --> 00:11:34,655
a lot of chocolate on top.

260
00:11:34,680 --> 00:11:37,055
They're beautiful but very fragile.

261
00:11:37,080 --> 00:11:39,575
So we need to be very careful
what we do.

262
00:11:39,600 --> 00:11:42,015
Slowly, slowly. Ooh,
slowly, slowly, slowly, yeah.

263
00:11:42,040 --> 00:11:44,015
Ma yank, how's it coming along?

264
00:11:44,040 --> 00:11:45,495
Don't ask. I might cry.

265
00:11:45,520 --> 00:11:47,855
We're just struggling with our
chocolate garnish.

266
00:11:47,880 --> 00:11:50,215
The chocolate garnish. OK.
Yeah, it's quite intricate.

267
00:11:50,240 --> 00:11:53,815
It's all about the delicate
touches today. Very delicate. Mm-mm.

268
00:11:53,840 --> 00:11:56,175
Are they coming out all right?
Not really.

269
00:11:56,200 --> 00:11:59,415
So that's done, that's done.
Golden glaze.

270
00:11:59,440 --> 00:12:01,815
Critical to both the dessert's
visual impact

271
00:12:01,840 --> 00:12:04,535
and Earl Grey flavour is
a gold glaze that coats

272
00:12:04,560 --> 00:12:06,375
the Chantilly cream dome.

273
00:12:06,400 --> 00:12:08,735
So I've got the reduction from
the pears,

274
00:12:08,760 --> 00:12:11,055
gold powder, and then I'm just
adding sugar and pectin

275
00:12:11,080 --> 00:12:12,095
to thicken it.

276
00:12:12,120 --> 00:12:14,775
Pectin, activated by heat, gives
the glaze

277
00:12:14,800 --> 00:12:17,215
the consistency needed to coat
the dome.

278
00:12:17,240 --> 00:12:18,695
Perfect.

279
00:12:18,720 --> 00:12:21,935
Without it, the teams could be left
with a golden puddle.

280
00:12:21,960 --> 00:12:26,295
Golden glaze, Chef.
No mistakes, otherwise we go home.

281
00:12:26,320 --> 00:12:28,615
Chefs, you have 30 minutes left.

282
00:12:28,640 --> 00:12:31,975
If them desserts are done, let's get
them dipped.

283
00:12:32,000 --> 00:12:34,695
So this is the crunchy
demerara crumble.

284
00:12:34,720 --> 00:12:37,615
It's going to be mixed in with
the chocolate.

285
00:12:37,640 --> 00:12:40,495
As Andy and Raf dip their
frozen domes...

286
00:12:40,520 --> 00:12:42,775
The dome is not completely set.

287
00:12:42,800 --> 00:12:44,615
...Mauro's come unstuck.

288
00:12:44,640 --> 00:12:46,935
So I struggle to dip it.

289
00:12:46,960 --> 00:12:49,295
And he's not the only one needing
longer in the chiller.

290
00:12:49,320 --> 00:12:51,575
These need to freeze completely.

291
00:12:51,600 --> 00:12:52,855
But while they wait,

292
00:12:52,880 --> 00:12:55,455
Annie and Subin have a plan
to stay on track.

293
00:12:55,480 --> 00:12:57,975
We can start to, like, spray
the chocolate.

294
00:12:59,840 --> 00:13:02,615
Oh, don't fly away.

295
00:13:02,640 --> 00:13:05,455
Chef Philip will be focused on
the details.

296
00:13:05,480 --> 00:13:07,935
The glaze in the middle
must be perfect.

297
00:13:07,960 --> 00:13:10,335
The decorations, we need to make
sure that

298
00:13:10,360 --> 00:13:12,015
the details are done properly.

299
00:13:16,400 --> 00:13:19,095
Chefs, you have 15 minutes left.

300
00:13:19,120 --> 00:13:21,095
Chef Dharma, start assembling.

301
00:13:21,120 --> 00:13:22,895
Right, you've got cold hands
so I'll pass them.

302
00:13:22,920 --> 00:13:24,935
You just give me some
moral support.

303
00:13:24,960 --> 00:13:27,615
Do you remember how they stick? It's
one in the middle.

304
00:13:27,640 --> 00:13:32,015
So disc, and then two and two,
so basically six. Six rays.

305
00:13:32,040 --> 00:13:35,375
I'm just cleaning the rough edges.
It has to be neat.

306
00:13:35,400 --> 00:13:37,935
Annie, it's like this.
Yeah, in the middle, in the middle.

307
00:13:37,960 --> 00:13:39,735
Subin and Annie... Theirs look
different.

308
00:13:39,760 --> 00:13:41,055
They've got golden spikes.

309
00:13:41,080 --> 00:13:43,615
No-one else has got golden spikes
over the top of theirs.

310
00:13:43,640 --> 00:13:45,335
Was that a mistake? I don't know.

311
00:13:45,360 --> 00:13:46,615
Trying to stick

312
00:13:46,640 --> 00:13:50,975
the chocolate decoration
and my fingerprint is showing.

313
00:13:51,000 --> 00:13:52,255
Do you think they were meant

314
00:13:52,280 --> 00:13:55,255
to spray it gold once you've
assembled the desserts?

315
00:13:55,280 --> 00:13:59,975
They are deviating from the recipe
which is dangerous/brave. Mm-mm.

316
00:14:01,840 --> 00:14:04,135
Easy, let me do it.

317
00:14:04,160 --> 00:14:06,895
No, no, no, no, no, Daniel. It's
two for each side, eh?

318
00:14:06,920 --> 00:14:10,815
Four quarter arches, then one
full circle.

319
00:14:10,840 --> 00:14:12,335
You look worried today.

320
00:14:12,360 --> 00:14:13,895
I am worried.

321
00:14:13,920 --> 00:14:16,215
Final, huh? Push. Yes, Chef.

322
00:14:16,240 --> 00:14:18,695
Behind you, Andy.
We need to spray them.

323
00:14:18,720 --> 00:14:20,975
Chefs, you have five minutes left.

324
00:14:21,000 --> 00:14:23,495
Let's go, let's go, let's go.

325
00:14:23,520 --> 00:14:25,415
It's just like speckling.

326
00:14:25,440 --> 00:14:27,895
It's very hard to stick because of
the gold powder.

327
00:14:29,760 --> 00:14:33,135
This is not sticking. I would not
pay for it.

328
00:14:33,160 --> 00:14:35,935
So we're just spraying
the last one. Perfect.

329
00:14:35,960 --> 00:14:38,655
Chefs, you have one minute left.

330
00:14:38,680 --> 00:14:41,175
Your hands are shaking, Chef.
It's fine, it's fine. Spray, spray.

331
00:14:41,200 --> 00:14:42,855
Just need to fix the tilts.

332
00:14:42,880 --> 00:14:44,215
Quick, quick, quick.

333
00:14:44,240 --> 00:14:46,935
We've got six. Hopefully everything
is as it should be.

334
00:14:48,840 --> 00:14:49,815
Hmm?

335
00:14:52,680 --> 00:14:54,575
Chefs, that's it. Time is up.

336
00:14:54,600 --> 00:14:56,455
Please step away from
your desserts.

337
00:14:58,000 --> 00:14:59,175
BLEEP.

338
00:14:59,200 --> 00:15:01,055
Done. Happy.

339
00:15:03,560 --> 00:15:06,415
Taste it. Mm. Light, actually.
Interesting, innit?

340
00:15:10,960 --> 00:15:13,855
Yeah, I did. Maybe I didn't cook
it enough?

341
00:15:20,880 --> 00:15:23,735
It's time for the teams' Dawn of
a New Day desserts

342
00:15:23,760 --> 00:15:27,135
to face the judgment of Benoit,
Cherish and Philip.

343
00:15:27,160 --> 00:15:29,975
Annie and Subin from The Dorchester,
please come forward.

344
00:15:36,840 --> 00:15:39,495
So at the beginning of the challenge
you both seemed quite confident.

345
00:15:39,520 --> 00:15:41,975
Do you feel the same way coming
to the end of it?

346
00:15:42,000 --> 00:15:44,415
Yeah. Everything was smooth.

347
00:15:44,440 --> 00:15:48,775
OK. So I can see a few marks in
your decoration.

348
00:15:48,800 --> 00:15:50,295
I observed you were both spraying

349
00:15:50,320 --> 00:15:52,695
the pieces individually before you
assembled it,

350
00:15:52,720 --> 00:15:55,055
when the recipe said that you needed
to spray them after.

351
00:15:55,080 --> 00:15:57,895
And the gold should have just been
a light accent.

352
00:15:57,920 --> 00:15:59,735
But the bottom looks neat and tidy,

353
00:15:59,760 --> 00:16:01,415
the crumble is a good size.

354
00:16:01,440 --> 00:16:03,135
I'm looking forward to tasting it.

355
00:16:04,880 --> 00:16:06,335
Pear's nice and tender.

356
00:16:06,360 --> 00:16:08,695
The Chantilly looks a tiny bit on
the soft side,

357
00:16:08,720 --> 00:16:10,295
so you could have just whipped it
a tiny bit more.

358
00:16:10,320 --> 00:16:12,335
I really, really like your cremeux.

359
00:16:12,360 --> 00:16:14,655
It is silky, it is smooth,

360
00:16:14,680 --> 00:16:19,055
and you did not overcook the sponge.
It is moist, fluffy.

361
00:16:19,080 --> 00:16:22,095
You've delivered a beautiful dessert
to us. Mm. Thank you.

362
00:16:28,480 --> 00:16:33,215
Chef, did you bring a ray of
sunshine in here? Yes, you did.

363
00:16:33,240 --> 00:16:36,895
I really like the chocolate.
You spread it so super thin.

364
00:16:36,920 --> 00:16:38,615
Really great definition.

365
00:16:38,640 --> 00:16:40,935
We're looking at some really good
work here.

366
00:16:40,960 --> 00:16:42,815
Shall we? Proof's in the pudding.

367
00:16:42,840 --> 00:16:45,095
I'm going to take the most
beautiful one.

368
00:16:46,640 --> 00:16:49,375
When I cut it through,
it's so sexy when I hear the...

369
00:16:49,400 --> 00:16:51,135
CRACKING NOISE

370
00:16:54,080 --> 00:16:55,735
I think it's a tremendous effort.

371
00:16:55,760 --> 00:16:58,175
The pears are the perfect texture.

372
00:16:58,200 --> 00:17:00,535
They're all the same size
and they're nice and chunky.

373
00:17:00,560 --> 00:17:02,855
The texture of your cream are
bang-on.

374
00:17:02,880 --> 00:17:04,895
The Chantilly is set well.

375
00:17:04,920 --> 00:17:07,815
The only part I miss is
a little bit more crumble,

376
00:17:07,840 --> 00:17:11,095
but considering you've never done
that dessert before, you've done

377
00:17:11,120 --> 00:17:13,575
a really good job. Well done, guys.

378
00:17:22,000 --> 00:17:25,975
Hmm, it's a bit cha la la,
isn't it, Chef?

379
00:17:26,000 --> 00:17:28,335
Unfortunately, for a dessert like
this one, there are

380
00:17:28,360 --> 00:17:30,975
elements you cannot afford
to go wrong with.

381
00:17:31,000 --> 00:17:33,415
One of them is the glaze on the dome

382
00:17:33,440 --> 00:17:35,815
because this is where
the colour comes from,

383
00:17:35,840 --> 00:17:38,175
this is where the story comes
to life,

384
00:17:38,200 --> 00:17:40,655
and that's the part which has gone
wrong for you today.

385
00:17:40,680 --> 00:17:41,655
But let's taste it.

386
00:17:44,920 --> 00:17:47,215
The chocolate cream is luscious.

387
00:17:47,240 --> 00:17:50,255
That Chantilly looks fantastic,
really nicely whipped.

388
00:17:50,280 --> 00:17:53,055
But the pear's very
slightly overcooked.

389
00:17:53,080 --> 00:17:56,215
OK. Again, the glaze not only
compromised the visual,

390
00:17:56,240 --> 00:17:59,055
but I believe compromised also
the way it tastes.

391
00:17:59,080 --> 00:18:01,975
I don't feel the Earl Grey as much
as we should.

392
00:18:02,000 --> 00:18:04,255
It's a big one to mess up.

393
00:18:04,280 --> 00:18:05,935
Come back stronger tomorrow.

394
00:18:05,960 --> 00:18:07,415
Thanks. Thank you very much.

395
00:18:08,800 --> 00:18:11,055
It's OK. Tomorrow we'll do better.

396
00:18:16,600 --> 00:18:19,735
Unfortunately, we have the same
little issue with

397
00:18:19,760 --> 00:18:22,615
the two of you and it's
the finesse of work.

398
00:18:22,640 --> 00:18:24,975
In particular, obviously,
the Chantilly has an issue,

399
00:18:25,000 --> 00:18:26,935
but also the chocolate is
very rough.

400
00:18:26,960 --> 00:18:29,255
You can see how the chocolate's
been joined

401
00:18:29,280 --> 00:18:30,855
and they're not exactly aligning.

402
00:18:30,880 --> 00:18:32,695
The Chantilly looks like maybe it
just needed

403
00:18:32,720 --> 00:18:35,295
to have been whipped a bit longer.
It's a bit on the soft side.

404
00:18:35,320 --> 00:18:37,095
There's just a few little details
that are

405
00:18:37,120 --> 00:18:39,095
a little bit rough that let
the whole thing down,

406
00:18:39,120 --> 00:18:40,655
but I look forward to trying it.

407
00:18:44,520 --> 00:18:46,455
I've got beautiful flavours of pear
and chocolate,

408
00:18:46,480 --> 00:18:48,055
but not enough Earl Grey.

409
00:18:48,080 --> 00:18:51,415
Your poached pears haven't been
poached enough. Mm.

410
00:18:51,440 --> 00:18:54,495
So they are crunchy and they taste
like fresh pear.

411
00:18:54,520 --> 00:18:55,895
All the components are there,

412
00:18:55,920 --> 00:18:58,975
but that attention to detail
is lacking.

413
00:18:59,000 --> 00:19:02,615
Thank you Chef, thank you. well
done, guys. Thank you, Dharma.

414
00:19:02,640 --> 00:19:05,375
We try hard, but of course it's
the semifinal.

415
00:19:05,400 --> 00:19:08,135
Even one mistake will top you off,

416
00:19:08,160 --> 00:19:10,495
so I think we're sitting at
the bottom.

417
00:19:10,520 --> 00:19:13,055
The secret challenges seem
to be cursed.

418
00:19:13,080 --> 00:19:17,375
But we've been there before. Stay
calm, we have tomorrow.

419
00:19:18,320 --> 00:19:19,535
Let's focus on tomorrow.

420
00:19:23,280 --> 00:19:25,615
Ahead of tomorrow's
showpiece challenge,

421
00:19:25,640 --> 00:19:28,055
the teams have been given
a golden hour to prepare.

422
00:19:28,080 --> 00:19:31,975
So was it Dawn of a New Day, or was
it Dawn of the Dead?

423
00:19:32,000 --> 00:19:34,775
I've added drama. Killer joke.

424
00:19:34,800 --> 00:19:37,175
Nice. They did pretty well, though.

425
00:19:37,200 --> 00:19:39,535
Yes, considering it's a very
difficult challenge.

426
00:19:39,560 --> 00:19:41,895
Andrew and Raf had
a pretty good day today.

427
00:19:41,920 --> 00:19:44,255
They've had a little bit of
a rocky time last week,

428
00:19:44,280 --> 00:19:46,895
but now they seem
to be back on track.

429
00:19:46,920 --> 00:19:49,535
Annie and Subin. OK, their
decoration might not have been

430
00:19:49,560 --> 00:19:52,255
spot-on, but when it came to their
flavours and their textures?

431
00:19:52,280 --> 00:19:54,895
They've done a good job. I was super
proud of them because they said

432
00:19:54,920 --> 00:19:57,935
they are not very confident with
plant-based desserts.

433
00:19:57,960 --> 00:20:00,335
Then you've got Mauro and Daniel,
and you could just see that they

434
00:20:00,360 --> 00:20:02,615
were so cross with themselves.

435
00:20:02,640 --> 00:20:04,335
I was disappointed.

436
00:20:04,360 --> 00:20:09,135
All chefs should be able
to execute a pectin glaze.

437
00:20:09,160 --> 00:20:13,095
And also Ma yank and Dharma, it's not
very neat to look at.

438
00:20:13,120 --> 00:20:15,455
We've had this before.
what a shame.

439
00:20:15,480 --> 00:20:17,055
So it feels like Harwoods are at
the top,

440
00:20:17,080 --> 00:20:20,815
but as for the rest, it feels like
they're all potentially at risk.

441
00:20:20,840 --> 00:20:24,615
So it all kind of lands on tomorrow.
So tell us, what are they up to?

442
00:20:24,640 --> 00:20:28,295
Well, they have to recreate
a miniature village table scene.

443
00:20:28,320 --> 00:20:31,935
The Land of the Giants. So they have
to become story tellers,

444
00:20:31,960 --> 00:20:34,255
as well as being great pastry chefs.

445
00:20:34,280 --> 00:20:36,815
I'm very excited. I want
drama tomorrow.

446
00:20:36,840 --> 00:20:38,295
Gigantic drama.

447
00:20:38,320 --> 00:20:40,095
I like that. Give me a five.

448
00:20:50,400 --> 00:20:53,575
The teams have one last chance
to stake their claim to

449
00:20:53,600 --> 00:20:55,015
a place in the final.

450
00:20:58,160 --> 00:21:00,975
Welcome back, chefs. Just one
challenge remains before

451
00:21:01,000 --> 00:21:03,695
the judges decide which three teams
will make it through

452
00:21:03,720 --> 00:21:06,495
to the final. So Benny B,
tell us more.

453
00:21:06,520 --> 00:21:08,535
Chefs, today you must create

454
00:21:08,560 --> 00:21:13,175
an entirely edible miniature village
table scene, inspired by

455
00:21:13,200 --> 00:21:15,215
the theme Land of the Giants.

456
00:21:15,240 --> 00:21:20,695
Chef, incorporating into your table
scene must be enough buche entremet

457
00:21:20,720 --> 00:21:25,135
for 40 people, along with other
complementary elements.

458
00:21:25,160 --> 00:21:29,735
You must tell a compelling story,
revealing your dessert one by one

459
00:21:29,760 --> 00:21:31,055
along the way.

460
00:21:31,080 --> 00:21:35,095
So make a great dessert, come up
with a brilliant story

461
00:21:35,120 --> 00:21:37,855
and tell said story fantastically.

462
00:21:37,880 --> 00:21:39,855
Whoa, you've got a lot to do!

463
00:21:39,880 --> 00:21:42,535
Right, chefs, you've already had
one hour to prep last night.

464
00:21:42,560 --> 00:21:44,495
You now have a further four hours

465
00:21:44,520 --> 00:21:48,135
to complete this challenge.
Best of luck. Your time starts now.

466
00:21:49,720 --> 00:21:53,175
This is a showpiece of
gigantic proportions.

467
00:21:53,200 --> 00:21:56,975
We've gone full-on crazy this week.
Given ourselves a lot to do.

468
00:21:57,000 --> 00:22:00,575
Not only must the teams' miniature
villages be entirely edible,

469
00:22:00,600 --> 00:22:03,735
but they must contain hidden treats
and beautiful buche,

470
00:22:03,760 --> 00:22:05,415
a type of log cake dessert.

471
00:22:05,440 --> 00:22:07,935
We don't really do table scene.

472
00:22:07,960 --> 00:22:10,295
My soul has left my body already,
So...

473
00:22:11,800 --> 00:22:13,535
This is a big one.

474
00:22:13,560 --> 00:22:17,895
Oh, 100%. The village to build
and a buche as well for 40.

475
00:22:17,920 --> 00:22:19,495
For 40 people. That's a huge "bush"!

476
00:22:22,400 --> 00:22:24,295
Well, actually it's a buche.

477
00:22:24,320 --> 00:22:25,815
Don't spoil the fun.

478
00:22:25,840 --> 00:22:28,215
I'm nervous.
It's the Land of the Giants.

479
00:22:28,240 --> 00:22:32,615
How will we be able to finish this
gigantic thing that we've planned?

480
00:22:32,640 --> 00:22:38,295
Fe-Fi-Fo-Fum! I want to be
the giant for once in my lifetime.

481
00:22:38,320 --> 00:22:43,015
The chefs today have to create an
entirely edible miniature village.

482
00:22:43,040 --> 00:22:44,895
We need to feel like giants.

483
00:22:44,920 --> 00:22:47,215
And as usual we want more than that.

484
00:22:47,240 --> 00:22:48,735
The chefs have to tell us

485
00:22:48,760 --> 00:22:53,415
a magnificent story, revealing their
dessert one-by-one.

486
00:22:53,440 --> 00:22:56,855
I'm going to add some secrets,
some mystery. Secrets? Ooh!

487
00:22:56,880 --> 00:23:00,135
I love mystery, especially when
I can eat it afterwards.

488
00:23:00,160 --> 00:23:03,055
I want to be able
to live in their showpiece.

489
00:23:03,080 --> 00:23:05,855
It needs to be interactive,
it needs to be fun.

490
00:23:05,880 --> 00:23:08,335
And incorporated within that scene,
all teams will have

491
00:23:08,360 --> 00:23:11,295
to hide a beautiful buche.

492
00:23:11,320 --> 00:23:13,815
This is the bus to hide our buche.

493
00:23:13,840 --> 00:23:16,335
It need to be exciting, when
I taste it.

494
00:23:16,360 --> 00:23:18,895
I do not want a boring log cake.

495
00:23:18,920 --> 00:23:21,215
These lemons are from
Amalfi, fantastico.

496
00:23:21,240 --> 00:23:22,815
We've got high expectations.

497
00:23:22,840 --> 00:23:25,375
They will have to earn their space
in the final,

498
00:23:25,400 --> 00:23:27,735
and that's their last opportunity
to do so.

499
00:23:27,760 --> 00:23:30,215
We really need to push ourselves,
do our best.

500
00:23:30,240 --> 00:23:33,695
Chef, go big or you will be
going home.

501
00:23:33,720 --> 00:23:37,655
Go big, but go small.
So that's... Yeah, confusing.

502
00:23:39,600 --> 00:23:42,775
Good morning. How is Daniel today?
Good morning. Good.

503
00:23:42,800 --> 00:23:45,415
How did you feel about yesterday?
Very bad.

504
00:23:45,440 --> 00:23:47,775
Very bad. Yeah. Why very bad?

505
00:23:47,800 --> 00:23:50,695
People eat first with their eyes,
so if it's not fine at

506
00:23:50,720 --> 00:23:53,295
the beginning, you don't
want to go further.

507
00:23:53,320 --> 00:23:55,655
A little mistake caused a big
disaster,

508
00:23:55,680 --> 00:23:58,095
so it's a lesson for the next time.

509
00:23:58,120 --> 00:23:59,375
Well, can you tell us

510
00:23:59,400 --> 00:24:02,615
a little bit about your inspiration
for your miniature village.

511
00:24:02,640 --> 00:24:05,495
Yes. A little village in
the Alps in Italy.

512
00:24:05,520 --> 00:24:06,935
It's called the New Curon.

513
00:24:12,440 --> 00:24:15,295
The bell tower comes out of
the water? Yes, it's beautiful.

514
00:24:15,320 --> 00:24:17,175
Mauro and Daniel's recreation of

515
00:24:17,200 --> 00:24:19,815
the drowned village of Curon will
feature a lake filled

516
00:24:19,840 --> 00:24:21,735
with Earl Grey creme anglaise,

517
00:24:21,760 --> 00:24:23,495
Black Forest flavoured trees,

518
00:24:23,520 --> 00:24:25,175
lemon and almond cake houses,

519
00:24:25,200 --> 00:24:28,295
and a pear, ginger and yuzu
train-shaped buche.

520
00:24:28,320 --> 00:24:29,775
There's a lot in your story.

521
00:24:29,800 --> 00:24:31,735
How are you going to bring your
village to life?

522
00:24:31,760 --> 00:24:36,095
I will make you do a guided tour of
the village with me and Daniel.

523
00:24:36,120 --> 00:24:38,415
Daniel? Ho-ho-ho!

524
00:24:38,440 --> 00:24:41,295
Daniel, the tour guide. I never
pictured you doing a tour guide.

525
00:24:41,320 --> 00:24:43,775
Assistant, assistant.
No, he's only assistant.

526
00:24:43,800 --> 00:24:46,095
You be there to collect the coin at
the end, wouldn't you?

527
00:24:46,120 --> 00:24:48,575
Yeah, exactly. The tips at the end.

528
00:24:48,600 --> 00:24:51,215
Andy and Raf are also heading to
the Alps.

529
00:24:51,240 --> 00:24:54,935
We are doing a model ski village.

530
00:24:54,960 --> 00:24:56,495
Me and Raf met skiing.

531
00:24:56,520 --> 00:24:59,135
Bezzy mates. You know, talking about
pastries going down

532
00:24:59,160 --> 00:25:02,415
the slope. It was quite romantic.

533
00:25:02,440 --> 00:25:05,015
Bringing back memories of
the birth of their bromance,

534
00:25:05,040 --> 00:25:06,895
their ski village will have
slopes lined

535
00:25:06,920 --> 00:25:09,815
with marshmallow and crumbly
streusel topped trees,

536
00:25:09,840 --> 00:25:12,655
leading to a sticky toffee pudding
apres ski bar,

537
00:25:12,680 --> 00:25:14,415
where orange liqueur jelly shots

538
00:25:14,440 --> 00:25:15,895
will sit on tables made from

539
00:25:15,920 --> 00:25:17,815
raspberry and mulled wine buche.

540
00:25:17,840 --> 00:25:20,775
What are you like on apres ski?
Is it a little bit wild?

541
00:25:20,800 --> 00:25:24,215
We like a bit of a dance
to some cheesy apres music.

542
00:25:24,240 --> 00:25:26,615
In your ski boots? In our ski boots,
obviously, yeah.

543
00:25:26,640 --> 00:25:28,935
Is it a little bit wild?

544
00:25:28,960 --> 00:25:31,935
What happens on the slopes stays on
the slopes, Ellie. Yeah.

545
00:25:31,960 --> 00:25:34,695
While Andy and Raf embrace high
altitude hooch...

546
00:25:34,720 --> 00:25:36,255
We have a Jell-O shot.

547
00:25:36,280 --> 00:25:38,615
A bit of Dutch courage before they
get on the mountain.

548
00:25:38,640 --> 00:25:41,455
...Ma yank and Dharma are going
tee-total.

549
00:25:41,480 --> 00:25:43,055
He's obsessed with drinking tea,

550
00:25:43,080 --> 00:25:45,695
and I've lived in Darjeeling
so we're doing like

551
00:25:45,720 --> 00:25:48,055
a Darjeeling tea-inspired
tea village.

552
00:25:48,080 --> 00:25:50,415
So today you're fighting for
a place in final.

553
00:25:50,440 --> 00:25:53,615
What would be the thing you
need to be very careful with?

554
00:25:53,640 --> 00:25:58,615
Finishing, and make Chef Cherish
say, "Oh, la la, this is amazing."

555
00:25:58,640 --> 00:26:00,695
LAUGHTER

556
00:26:00,720 --> 00:26:02,695
Their ambitious tea village
will feature

557
00:26:02,720 --> 00:26:04,495
a train carrying rose, raspberry

558
00:26:04,520 --> 00:26:06,215
and pistachio chocolate bars,

559
00:26:06,240 --> 00:26:07,255
and tea cups filled with

560
00:26:07,280 --> 00:26:08,735
passion fruit cremeux.

561
00:26:08,760 --> 00:26:11,055
Their hills covered
in green tea sponge

562
00:26:11,080 --> 00:26:12,455
will conceal masala chai

563
00:26:12,480 --> 00:26:14,455
and brown butter sponge buche.

564
00:26:14,480 --> 00:26:17,295
Who's going to be the story teller?
Is it a sort of duo or...?

565
00:26:17,320 --> 00:26:19,975
Ma yank is a very good storyteller.
I am a professional bard.

566
00:26:20,000 --> 00:26:22,295
That's what I do. I tell stories.

567
00:26:22,320 --> 00:26:24,695
Whenever I'm late for work,
I tell him stories.

568
00:26:24,720 --> 00:26:27,215
I'm a professional story teller.
So you're a professional blagger?

569
00:26:27,240 --> 00:26:29,535
Yeah. Yes!

570
00:26:29,560 --> 00:26:31,895
As the rest of the teams head
for the hills...

571
00:26:31,920 --> 00:26:34,255
I'll do the snow now, Raf.
Yeah, mate.

572
00:26:34,280 --> 00:26:37,135
...Annie and Subin are throwing
themselves in at the deep end.

573
00:26:37,160 --> 00:26:40,655
We decide to make it under
sea theme.

574
00:26:40,680 --> 00:26:42,975
We are making a lot of sea animals,

575
00:26:43,000 --> 00:26:45,535
and there is like a bus going
around the city,

576
00:26:45,560 --> 00:26:48,735
and then the stingray is coming
to eat them

577
00:26:48,760 --> 00:26:51,495
and you're going to be one of
the stingray.

578
00:26:51,520 --> 00:26:52,855
You've lost me totally.

579
00:26:54,080 --> 00:26:56,455
Their underwater table scene will
include seals

580
00:26:56,480 --> 00:26:58,375
and crabs made from marshmallow,

581
00:26:58,400 --> 00:27:00,215
choux turtles filled with hoji tea

582
00:27:00,240 --> 00:27:01,535
and blackberry cream,

583
00:27:01,560 --> 00:27:02,855
and shark cookies flavoured

584
00:27:02,880 --> 00:27:04,655
with seaweed and soy caramel.

585
00:27:04,680 --> 00:27:07,855
And while some of their flavours are
as left field as their inspiration,

586
00:27:07,880 --> 00:27:10,615
they're playing safe when it comes
to their buche.

587
00:27:10,640 --> 00:27:13,295
We have vanilla caramel
and then vanilla cremeux,

588
00:27:13,320 --> 00:27:15,695
vanilla mousse. It can be boring
just vanilla,

589
00:27:15,720 --> 00:27:18,015
so we're adding pecan praline.

590
00:27:18,040 --> 00:27:21,295
OK, so vanilla and pecan, that's it?
Yeah. It's going to be pretty plain.

591
00:27:21,320 --> 00:27:24,615
I really like the recipe
and I really like the flavour.

592
00:27:24,640 --> 00:27:27,695
Anyway, you've got plenty to do
and not much time left.

593
00:27:27,720 --> 00:27:29,015
Good luck, guys.

594
00:27:30,880 --> 00:27:36,255
Fe-fi-fo-fum, half your time has
been and gone!

595
00:27:40,240 --> 00:27:43,295
This is the buche. I want to make it
look like a train.

596
00:27:43,320 --> 00:27:45,655
With their buche setting...
Where's your "bush"?

597
00:27:45,680 --> 00:27:50,055
It's in the fridge.
Good. Keep it cool. Nice cool bush.

598
00:27:50,080 --> 00:27:51,695
...the teams can turn their
attention to

599
00:27:51,720 --> 00:27:54,855
the other elements they'll need to
bring their table scenes to life.

600
00:27:54,880 --> 00:27:57,175
I'm just making the marshmallows
for the trees.

601
00:27:57,200 --> 00:27:58,335
Streusel, it's going to go into

602
00:27:58,360 --> 00:28:00,215
the marshmallow to give it
some texture.

603
00:28:00,240 --> 00:28:02,815
I'm making the choux pastry turtles.

604
00:28:02,840 --> 00:28:05,975
It's so green. It's
the ninja turtle.

605
00:28:06,000 --> 00:28:08,655
So I'm going to fill with
the hoji tea pastry cream.

606
00:28:08,680 --> 00:28:11,655
It's like roasted match a.
It can be very strong.

607
00:28:11,680 --> 00:28:14,975
Darjeeling tea milk infusion is
going in my chocolate for

608
00:28:15,000 --> 00:28:16,175
the tea ganache.

609
00:28:16,200 --> 00:28:18,015
It's going to become like
a dirty pond.

610
00:28:18,040 --> 00:28:20,775
This is the lake. It's Earl Grey
tea infusion.

611
00:28:20,800 --> 00:28:23,135
We want to maintain
a kind of natural colour,

612
00:28:23,160 --> 00:28:24,895
so I'm not going to cover it too
much.

613
00:28:24,920 --> 00:28:27,255
Yeah, they don't like eating blue,
but when you're doing

614
00:28:27,280 --> 00:28:29,615
a lake you've kind of got to do
it blue.

615
00:28:29,640 --> 00:28:31,935
Do you want to start building
the houses? Yeah.

616
00:28:31,960 --> 00:28:34,015
Daniel is preparing the village.

617
00:28:34,040 --> 00:28:37,215
Slowly, slowly he will start to
stick all the elements together.

618
00:28:38,480 --> 00:28:40,735
With less than two hours left...

619
00:28:40,760 --> 00:28:42,495
I must speed up!

620
00:28:42,520 --> 00:28:44,855
...and a colossal amount still
to produce...

621
00:28:44,880 --> 00:28:47,135
So I'm making the bus stop.

622
00:28:47,160 --> 00:28:48,775
...even the smallest set-back...

623
00:28:48,800 --> 00:28:51,095
The streusel just destroyed
the marshmallows.

624
00:28:51,120 --> 00:28:53,375
...could spell disaster.

625
00:28:53,400 --> 00:28:54,775
I think the recipe's wrong.

626
00:28:54,800 --> 00:28:58,095
It's not, mate. Let me do it. I'm
serious, man. We haven't got time.

627
00:29:00,360 --> 00:29:01,335
What happened?

628
00:29:15,680 --> 00:29:17,455
We are way behind our plan.

629
00:29:21,000 --> 00:29:22,295
BLEEP.

630
00:29:29,960 --> 00:29:32,415
The teams have just 90 minutes
to create their Land of

631
00:29:32,440 --> 00:29:34,255
the Giants table scenes.

632
00:29:34,280 --> 00:29:36,895
Oh, why's it so slow?
Why's it so slow?

633
00:29:36,920 --> 00:29:39,655
While Andy's deflated marshmallow is
back on track...

634
00:29:39,680 --> 00:29:42,175
Did you use exactly
the same recipe, Andy? Yeah.

635
00:29:42,200 --> 00:29:45,015
What have I done wrong, then?
I don't know, mate!

636
00:29:45,040 --> 00:29:48,775
Daniel and Mauro's railway bridge
faces a rush repair...

637
00:29:48,800 --> 00:29:50,215
OK, Daniel, you need my help?

638
00:29:52,240 --> 00:29:54,575
...and Ma yank and Dharma are
falling behind.

639
00:29:54,600 --> 00:29:56,055
Faster, Chef Dharma, please.

640
00:29:58,160 --> 00:30:00,455
This week is super exciting.

641
00:30:00,480 --> 00:30:03,135
They are fighting for a space in
the final.

642
00:30:03,160 --> 00:30:05,775
Yeah, they are very focused
and under pressure.

643
00:30:05,800 --> 00:30:09,375
Ma yank and Dharma, they are building
us a tea village.

644
00:30:09,400 --> 00:30:11,375
A lot of things going on today.

645
00:30:11,400 --> 00:30:14,575
But I'm a bit worried about the
attention to details, their finesse,

646
00:30:14,600 --> 00:30:17,975
because they have to deliver
something well finished

647
00:30:18,000 --> 00:30:19,415
and impressive to look at.

648
00:30:19,440 --> 00:30:20,815
I think I have to adapt the design

649
00:30:20,840 --> 00:30:23,095
because I won't be able
to finish it on time.

650
00:30:25,960 --> 00:30:28,455
Annie and Subin's underwater

651
00:30:28,480 --> 00:30:31,255
village. I really like
the taste profile.

652
00:30:31,280 --> 00:30:33,855
I'm making the soy sauce caramel
that's going to be inside

653
00:30:33,880 --> 00:30:35,135
the seaweed cookie.

654
00:30:35,160 --> 00:30:38,815
For their buche they've gone vanilla
with vanilla with more vanilla.

655
00:30:38,840 --> 00:30:41,135
As long as it tastes good.

656
00:30:41,160 --> 00:30:43,495
Well, it's going to taste
like vanilla.

657
00:30:43,520 --> 00:30:45,855
Daniel, can you go on with something
else?

658
00:30:45,880 --> 00:30:48,575
Otherwise we're not going to finish.
I need to build up the tree.

659
00:30:48,600 --> 00:30:51,575
Mauro and Daniel, they are
very, very focused.

660
00:30:51,600 --> 00:30:54,535
I've never seen Mauro so tense.
Argh!

661
00:30:54,560 --> 00:30:56,935
Because they did not do
well yesterday.

662
00:30:56,960 --> 00:30:59,375
Today we need to astonish
the judges.

663
00:30:59,400 --> 00:31:02,975
It's that flooded little village.
Let's hope they do it justice.

664
00:31:03,000 --> 00:31:05,335
I'm currently making
the sticky toffee pudding.

665
00:31:05,360 --> 00:31:08,935
That's the apres ski bar. Andy
and Raf, they are in the zone.

666
00:31:08,960 --> 00:31:11,375
I'm just doing the skis
and the snowboards.

667
00:31:11,400 --> 00:31:13,655
I snowboard and Raf skis.

668
00:31:13,680 --> 00:31:15,935
I'm the cool one, he's the sexy one.

669
00:31:15,960 --> 00:31:17,215
THEY LAUGH

670
00:31:17,240 --> 00:31:21,575
Last week we commented that their
showpiece is not interesting enough.

671
00:31:21,600 --> 00:31:23,895
This time they go for it.

672
00:31:23,920 --> 00:31:26,455
Got to push on now. Let's knuckle
down and get it done.

673
00:31:27,840 --> 00:31:30,335
Chefs, you have one hour left.

674
00:31:30,360 --> 00:31:31,495
Oh, my God.

675
00:31:31,520 --> 00:31:33,815
At this stage you always feel like
you're a bit behind

676
00:31:33,840 --> 00:31:35,135
because there's a lot to do.

677
00:31:35,160 --> 00:31:37,495
For the teams it's the final push...

678
00:31:37,520 --> 00:31:40,415
This is marshmallow. It's
a vanilla flavour.

679
00:31:40,440 --> 00:31:42,775
...as they race to complete
every element...

680
00:31:42,800 --> 00:31:45,735
For a person who's so grumpy, I can
make something cute.

681
00:31:45,760 --> 00:31:48,055
...ready to start constructing their
table scenes.

682
00:31:51,760 --> 00:31:54,135
The limoncello goes in the lemon
and almond cake.

683
00:31:59,480 --> 00:32:00,575
This is Cherish.

684
00:32:00,600 --> 00:32:03,255
That's Cherish? "Cha la la."
What do you mean, "Cha la la"?

685
00:32:03,280 --> 00:32:05,015
THEY LAUGH

686
00:32:05,040 --> 00:32:08,535
Oh, look, you've just done
a little crabby. So cute!

687
00:32:08,560 --> 00:32:10,375
It's all looking different,
like this one.

688
00:32:10,400 --> 00:32:12,055
Well, no crabs are equal.
Yeah.

689
00:32:12,080 --> 00:32:13,695
My crabs always look different.

690
00:32:13,720 --> 00:32:14,935
SHE LAUGHS

691
00:32:16,440 --> 00:32:18,015
Quickly. Get the buches.

692
00:32:18,040 --> 00:32:19,895
Are they in the fridge? Freezer.

693
00:32:19,920 --> 00:32:23,015
I'm just spraying my dessert now.

694
00:32:23,040 --> 00:32:25,695
How did you take this out?
Score it inside.

695
00:32:25,720 --> 00:32:27,975
Can you spray the buche yellow?

696
00:32:28,000 --> 00:32:30,735
It's ready to spray? Yeah.

697
00:32:30,760 --> 00:32:33,615
BLEEP, BLEEP.

698
00:32:33,640 --> 00:32:36,095
Chefs, you have 30 minutes left.

699
00:32:36,120 --> 00:32:37,775
What? Quite delayed.

700
00:32:37,800 --> 00:32:39,695
BLEEP.

701
00:32:39,720 --> 00:32:42,455
Just start building the village
where you are now, Raf. Yeah, yeah.

702
00:32:42,480 --> 00:32:43,615
Go, go, go.

703
00:32:43,640 --> 00:32:46,215
I've prepared the base and then we
build up everything around.

704
00:32:46,240 --> 00:32:49,055
This is the first time we're
putting it all together.

705
00:32:49,080 --> 00:32:50,655
Passion fruit cremeux.

706
00:32:50,680 --> 00:32:52,135
I was supposed to start my
assembling,

707
00:32:52,160 --> 00:32:54,135
but I haven't been able to do that.
I am still stuck

708
00:32:54,160 --> 00:32:56,495
with my production.
We are way behind.

709
00:32:56,520 --> 00:33:00,495
Daniel, can you put the...?
Mauro, one thing at a time, eh?

710
00:33:00,520 --> 00:33:02,055
Yeah, yeah, sorry.

711
00:33:02,080 --> 00:33:04,975
How are you feeling?
Stressed. Stressed? Yes.

712
00:33:05,000 --> 00:33:07,655
Yes? Yes. I feel like I'm just going
to get yes's and no's

713
00:33:07,680 --> 00:33:10,655
from you guys today. Today, yes.
Yes, yes!

714
00:33:10,680 --> 00:33:13,335
The ski lift needs sticking together
as well while you're doing that.

715
00:33:13,360 --> 00:33:14,975
I am almost there.

716
00:33:15,000 --> 00:33:16,735
Just put them on randomly.

717
00:33:16,760 --> 00:33:20,495
We've got our elements, we just have
to assemble the piece.

718
00:33:20,520 --> 00:33:22,855
Where's your bus stop?
Do bus stop, bus stop.

719
00:33:22,880 --> 00:33:24,775
Right, let's get trees on,
buches on.

720
00:33:24,800 --> 00:33:26,615
Have you seen the crumble, Daniel?

721
00:33:26,640 --> 00:33:29,455
Crumble the boat, the tower.

722
00:33:29,480 --> 00:33:30,535
Just do the front.

723
00:33:33,280 --> 00:33:35,255
Yep.

724
00:33:35,280 --> 00:33:38,575
Snow to cover that up.
Caramel in that.

725
00:33:38,600 --> 00:33:40,855
Chefs, you have five minutes left.

726
00:33:40,880 --> 00:33:41,855
No!

727
00:33:41,880 --> 00:33:43,255
Hold it, hold it, hold it.

728
00:33:44,600 --> 00:33:45,895
GASPING

729
00:33:45,920 --> 00:33:46,975
Sorry!

730
00:33:47,000 --> 00:33:49,295
Mist, mist, mist.

731
00:33:49,320 --> 00:33:51,295
Quick, quick, quick.
Gentle, gentle.

732
00:33:51,320 --> 00:33:52,935
Speed up, speed up.

733
00:33:52,960 --> 00:33:55,255
One more wire, one more wire,
one more wire.

734
00:33:55,280 --> 00:33:57,215
Leave it. You're pushing the bridge.

735
00:33:59,240 --> 00:34:01,695
Right, those little lights.

736
00:34:01,720 --> 00:34:04,375
Just stick them, we don't have time.
Oh, don't scare me! BLEEP.

737
00:34:04,400 --> 00:34:05,735
Put chocolate on top.

738
00:34:05,760 --> 00:34:07,335
That's enough, enough, enough.

739
00:34:10,960 --> 00:34:12,935
Chefs, your time is up.

740
00:34:14,160 --> 00:34:15,735
Yeah, that's it. Looks fine.

741
00:34:15,760 --> 00:34:18,175
Please step away from your
miniature villages.

742
00:34:20,120 --> 00:34:22,335
Thanks, Chef. Good job.

743
00:34:23,760 --> 00:34:24,735
They did nice.

744
00:34:26,240 --> 00:34:28,015
Well done, mate. Smashed it.

745
00:34:39,000 --> 00:34:42,415
Four incredible Land of
the Giants table scenes...

746
00:34:46,240 --> 00:34:48,535
...made in just five hours.

747
00:34:48,560 --> 00:34:51,575
Andrew and Raf from Harwoods
Patisserie, please come forward.

748
00:34:57,640 --> 00:35:00,015
So this is our model ski village.

749
00:35:01,520 --> 00:35:03,295
So we're going to ski down
the mountain

750
00:35:03,320 --> 00:35:05,695
and then back into our apres bar.

751
00:35:05,720 --> 00:35:08,495
Before we start skiing first
is safety, so we

752
00:35:08,520 --> 00:35:09,895
need to take our helmet.

753
00:35:09,920 --> 00:35:11,695
It's a little Jell-O shot, mandarin

754
00:35:11,720 --> 00:35:15,655
and orange liqueur, just to get you
warmed up. Mm. Fresh.

755
00:35:15,680 --> 00:35:18,295
Quick, I'm skiing now. Give me more!

756
00:35:18,320 --> 00:35:19,815
Onto the chairlift.

757
00:35:19,840 --> 00:35:22,255
They're going to crash.
I'm OK, we'll lift you up.

758
00:35:22,280 --> 00:35:24,695
EXCLAMATIONS

759
00:35:24,720 --> 00:35:26,215
What a crash.

760
00:35:26,240 --> 00:35:28,935
So we got you to the top of
the mountain, hopefully.

761
00:35:28,960 --> 00:35:33,295
Off we go and crash into the tree.
Oh, no, I've crashed!

762
00:35:34,480 --> 00:35:36,175
We've got a little marshmallow tree

763
00:35:36,200 --> 00:35:38,495
with some almond streusel for you.

764
00:35:38,520 --> 00:35:42,975
So now, Benoit, on the black run.
"Vive la France!" Ooh!

765
00:35:43,000 --> 00:35:44,415
Onto the table.

766
00:35:44,440 --> 00:35:46,215
Land into our apres bar

767
00:35:46,240 --> 00:35:50,815
and we have a sticky toffee pudding
with a caramel in the centre.

768
00:35:50,840 --> 00:35:53,815
Gooey. Oh! Ooh, look at that.

769
00:35:53,840 --> 00:35:56,135
Every time we go to an apres bar,

770
00:35:56,160 --> 00:35:58,455
we grab some mulled wine,
get outside,

771
00:35:58,480 --> 00:35:59,815
and have a little dance in the snow.

772
00:35:59,840 --> 00:36:02,855
The apres bar tables here, that's
the buche.

773
00:36:02,880 --> 00:36:06,175
So we've got a spiced sable
with ginger and cinnamon,

774
00:36:06,200 --> 00:36:08,775
and we've got a raspberry mousse
with a mulled wine gel

775
00:36:08,800 --> 00:36:09,975
and fresh raspberries.

776
00:36:12,280 --> 00:36:14,935
Chef, I am so thrilled.

777
00:36:14,960 --> 00:36:17,615
Love the snow, someone actually
skiing down

778
00:36:17,640 --> 00:36:20,015
the slope there.
Overall, very good effort.

779
00:36:20,040 --> 00:36:23,735
However, we want to see a little bit
more refined finishing.

780
00:36:23,760 --> 00:36:26,975
I look at the little chalet for
instance. This is a bit basic,

781
00:36:27,000 --> 00:36:30,855
and those trees. Mm, lovely texture.
Absolutely zero flavour.

782
00:36:30,880 --> 00:36:33,175
I don't see the point, but there's
nothing wrong with

783
00:36:33,200 --> 00:36:34,335
a good sticky toffee pudding

784
00:36:34,360 --> 00:36:37,295
and you guys have brought it in
a very interesting way. I love it.

785
00:36:37,320 --> 00:36:40,135
When it comes to the buche itself,
there is a lovely combination

786
00:36:40,160 --> 00:36:42,655
of flavour. I think the first taste
for me is mulled wine,

787
00:36:42,680 --> 00:36:45,295
and then the beautiful raspberry.

788
00:36:45,320 --> 00:36:49,655
All in all, I've enjoyed my little
ski trip with you guys.

789
00:36:49,680 --> 00:36:53,015
Well done. Thank you, chefs. Cheers.

790
00:36:53,040 --> 00:36:56,015
Did I shout the "Vive la
France" too loud? Yeah.

791
00:36:56,040 --> 00:36:57,655
I was getting excited.

792
00:37:04,880 --> 00:37:08,615
Our inspiration has come from under
water sea village.

793
00:37:08,640 --> 00:37:10,935
It's a normal day for
the villagers, so they are

794
00:37:10,960 --> 00:37:13,615
going to take the bus to go to work,

795
00:37:13,640 --> 00:37:17,535
and then suddenly the sting ray
just come over to attack them.

796
00:37:17,560 --> 00:37:20,855
We're killing the little characters
you've created today.

797
00:37:20,880 --> 00:37:22,775
Is that the story? Yeah.

798
00:37:22,800 --> 00:37:26,095
So first they'll attack
the very cute seal.

799
00:37:26,120 --> 00:37:27,855
GROWLING

800
00:37:27,880 --> 00:37:30,735
Cos they always attack
the cutest.

801
00:37:30,760 --> 00:37:33,775
Then next they'll attack
a shark biscuit.

802
00:37:33,800 --> 00:37:36,935
It's seaweed cookie with soy
caramel. Doo-doo-doo.

803
00:37:36,960 --> 00:37:39,855
And last they're attacking
the turtle.

804
00:37:39,880 --> 00:37:44,775
Inside is the hoji tea pastry
cream with blackberry compote.

805
00:37:44,800 --> 00:37:46,335
Is there anything else to attack?

806
00:37:46,360 --> 00:37:49,135
Get the rolling pin
and you can smash this bus.

807
00:37:49,160 --> 00:37:51,095
Oh, la la, I like that! This one.

808
00:37:51,120 --> 00:37:54,935
There is a log under there,
isn't there? Ah! Oh, nice!

809
00:37:54,960 --> 00:37:58,735
It's pecan sponge, pecan crumble,
vanilla caramel

810
00:37:58,760 --> 00:38:00,135
and vanilla cremeux.

811
00:38:00,160 --> 00:38:02,935
There is also pecan praline
that I piped.

812
00:38:02,960 --> 00:38:06,895
I think, overall, very simple idea
but it's super effective.

813
00:38:06,920 --> 00:38:09,535
I like the visual. I find it
lots of fun.

814
00:38:09,560 --> 00:38:13,015
Having said that, what makes
a village?

815
00:38:13,040 --> 00:38:16,455
House. We're stretching the brief
a little bit on this one.

816
00:38:16,480 --> 00:38:19,815
When it comes to the little treats,
my favourite one has to be

817
00:38:19,840 --> 00:38:21,655
the seaweed sable. Very buttery

818
00:38:21,680 --> 00:38:25,295
and that soy caramel in
the middle is fantastic.

819
00:38:25,320 --> 00:38:27,735
My disappointment is those little
baby seals.

820
00:38:27,760 --> 00:38:30,575
It's actually quite boring.
No excitement at all.

821
00:38:30,600 --> 00:38:33,015
What a shame. If you have to cut his
head off, he might as well taste

822
00:38:33,040 --> 00:38:34,295
of something.

823
00:38:34,320 --> 00:38:36,695
The turtle, I didn't really
enjoy eating.

824
00:38:36,720 --> 00:38:38,735
The taste profile is really strong.

825
00:38:38,760 --> 00:38:41,295
When it comes to the dessert itself,
this has

826
00:38:41,320 --> 00:38:43,735
the potential to be a fantastic
dessert.

827
00:38:43,760 --> 00:38:45,775
On this occasion, though, it hasn't

828
00:38:45,800 --> 00:38:47,815
been technically executed as it
should be.

829
00:38:47,840 --> 00:38:50,615
Everything is a little bit thick,
everything is a little bit firm.

830
00:38:50,640 --> 00:38:52,495
It's just too much sponge for me.

831
00:38:52,520 --> 00:38:55,135
Thank you very much, guys.
Thank you. Thank you, Chef.

832
00:39:02,720 --> 00:39:07,055
So, first of all, buongiorno.
Benvenuti... Grazie Mille.

833
00:39:07,080 --> 00:39:10,095
...to the tour guide of New Curon.

834
00:39:10,120 --> 00:39:12,895
After passing through
the bridge, you will go down to

835
00:39:12,920 --> 00:39:14,175
the valley.

836
00:39:14,200 --> 00:39:16,535
We can admire the beautiful
cherry trees.

837
00:39:16,560 --> 00:39:19,655
This is black forest, vanilla
Chantilly, chocolate biscuit cream

838
00:39:19,680 --> 00:39:21,255
and cherry compote.

839
00:39:21,280 --> 00:39:26,015
Once you reach the village centre,
you will see the typical houses.

840
00:39:26,040 --> 00:39:29,215
Oh, my goodness. It's tiny.
I'm a giant now.

841
00:39:29,240 --> 00:39:31,055
Lemon and almond cake.

842
00:39:31,080 --> 00:39:34,735
Now we are at the lake. Earl Grey
creme anglaise with

843
00:39:34,760 --> 00:39:36,695
a vanilla crumble.

844
00:39:36,720 --> 00:39:39,615
So, the tour is finished. If you
want to go

845
00:39:39,640 --> 00:39:41,975
and take the train to go back
home... Oh!

846
00:39:42,000 --> 00:39:45,295
...the buche is cream cheese
with lemon and ginger.

847
00:39:45,320 --> 00:39:47,215
Inside there is a pear compote,

848
00:39:47,240 --> 00:39:49,535
yuzu gel, an almond financier,

849
00:39:49,560 --> 00:39:53,255
and at the bottom a crunchy
digestive base.

850
00:39:53,280 --> 00:39:56,015
Well, I have to say I really enjoyed
my tour with you, Mauro.

851
00:39:56,040 --> 00:39:57,615
You took me to Italy

852
00:39:57,640 --> 00:40:01,375
and your beautiful bell tower story
works for me.

853
00:40:01,400 --> 00:40:04,575
The more you tell me the story,
the more intrigued I am.

854
00:40:04,600 --> 00:40:08,015
And as far as the five little
elements, I really enjoyed.

855
00:40:08,040 --> 00:40:11,895
In particular, this one.
The flavours are beautiful.

856
00:40:11,920 --> 00:40:14,575
I didn't know that I can eat
the lake until I tuck it in.

857
00:40:14,600 --> 00:40:16,935
Oh, my goodness, the Earl Grey
and the crumble.

858
00:40:16,960 --> 00:40:19,495
If the lakes in Italy are all
tasting like that,

859
00:40:19,520 --> 00:40:21,415
I am moving there tomorrow.

860
00:40:21,440 --> 00:40:24,815
But come to the buche,
it's a little bit too cold

861
00:40:24,840 --> 00:40:26,415
and that's a problem, cos when
you get to

862
00:40:26,440 --> 00:40:28,775
the jelly in the centre it was
a bit frozen.

863
00:40:28,800 --> 00:40:31,695
Is this enough to take you to
the final

864
00:40:31,720 --> 00:40:34,535
with yesterday's result?
We shall see.

865
00:40:34,560 --> 00:40:35,775
Thank you. Thank you.

866
00:40:49,760 --> 00:40:52,655
We've taken the theme from a tea
garden from Darjeeling,

867
00:40:52,680 --> 00:40:53,935
which has come from India.

868
00:40:53,960 --> 00:40:56,255
So this is the story about a lady
called Subin.

869
00:40:56,280 --> 00:40:57,655
SHE SNORTS

870
00:40:58,920 --> 00:41:00,135
So she wakes up in the morning

871
00:41:00,160 --> 00:41:04,135
and walks down her tea plantation
hill, made of match a moss

872
00:41:04,160 --> 00:41:06,175
with raspberry jelly. Mm-mm.

873
00:41:06,200 --> 00:41:08,455
And then Subin goes to work,

874
00:41:08,480 --> 00:41:10,735
and she takes a train.

875
00:41:10,760 --> 00:41:13,495
GASPING

876
00:41:13,520 --> 00:41:15,935
And while she takes the train,
she takes

877
00:41:15,960 --> 00:41:20,335
a quick snack which is a rose,
raspberry and pistachio bar.

878
00:41:20,360 --> 00:41:22,655
And then she goes to the tea factory
where she tries

879
00:41:22,680 --> 00:41:23,895
to take a cup of tea.

880
00:41:23,920 --> 00:41:26,655
It's a passion fruit cremeux
in a chocolate cup.

881
00:41:26,680 --> 00:41:29,895
She goes back home and goes down
the valley,

882
00:41:29,920 --> 00:41:33,415
and there's a tea ganache
with almond crumble.

883
00:41:33,440 --> 00:41:36,615
And while she's relaxing,
the giants come in

884
00:41:36,640 --> 00:41:38,895
and break the entire village.
Ah, there you go.

885
00:41:40,320 --> 00:41:41,615
Break. Damn!

886
00:41:44,200 --> 00:41:46,015
GASPING

887
00:41:47,320 --> 00:41:49,295
I feel a giant now.

888
00:41:49,320 --> 00:41:53,695
Our buche has a masala chai mousse
with a feuilletine crunch,

889
00:41:53,720 --> 00:41:56,015
a cream mousse, butter and bread
sponge,

890
00:41:56,040 --> 00:41:57,295
and at the bottom it's a sable.

891
00:41:59,360 --> 00:42:00,615
Well done. Thank you.

892
00:42:00,640 --> 00:42:04,655
Today you deliver something
colourful, joyful,

893
00:42:04,680 --> 00:42:07,735
and what makes a massive difference
to your showpiece is

894
00:42:07,760 --> 00:42:10,495
the fact that you decided
to colour your houses there.

895
00:42:10,520 --> 00:42:14,415
The little extra treats, I have
to say, this one,

896
00:42:14,440 --> 00:42:16,735
the rose flavour is a little bit on
the strong side.

897
00:42:16,760 --> 00:42:18,095
I will find it a bit sickly.

898
00:42:18,120 --> 00:42:19,535
What I really like is this

899
00:42:19,560 --> 00:42:22,575
passion fruit cremeux,
this is my cup of tea.

900
00:42:22,600 --> 00:42:26,655
And that little ganache works very
well. A little bit too firm, though.

901
00:42:26,680 --> 00:42:30,495
Your buche over here, I really like
the chai tea. It's very flavoursome.

902
00:42:30,520 --> 00:42:34,015
Though, I think that the sponge is
a little bit too dry.

903
00:42:34,040 --> 00:42:37,695
So we see technical imperfection
with you still,

904
00:42:37,720 --> 00:42:39,695
but you've refined your work
a lot more.

905
00:42:39,720 --> 00:42:41,975
So we are very, very proud of you.

906
00:42:42,000 --> 00:42:43,095
Well done, guys.

907
00:42:47,160 --> 00:42:48,455
We'll stay.

908
00:42:50,760 --> 00:42:53,295
Based on their performances over
both days, Cherish

909
00:42:53,320 --> 00:42:56,255
and Benoit must now decide which
three teams will go through to

910
00:42:56,280 --> 00:42:59,615
the final and who will be leaving
the competition.

911
00:42:59,640 --> 00:43:02,495
Well, he was a great story teller.
He was so good, wasn't he?

912
00:43:02,520 --> 00:43:03,895
I think they enjoyed it.

913
00:43:03,920 --> 00:43:05,775
I got into it a little bit too much.

914
00:43:05,800 --> 00:43:08,095
"Vive la France" in a Bolton accent.
whoa!

915
00:43:09,720 --> 00:43:12,175
This is a sight to look at,
isn't it? Mm.

916
00:43:12,200 --> 00:43:13,495
They progressed very well.

917
00:43:13,520 --> 00:43:15,855
You know, they've delivered
something complete.

918
00:43:15,880 --> 00:43:17,615
There was a time when I was feeling
that I am

919
00:43:17,640 --> 00:43:19,935
going to present like just one hill,

920
00:43:19,960 --> 00:43:22,375
but somehow we just pushed, pushed,
pushed to finish.

921
00:43:22,400 --> 00:43:25,215
Some of the element is not quite
well executed.

922
00:43:25,240 --> 00:43:28,415
Not with the finesse,
but just crawled to the end.

923
00:43:28,440 --> 00:43:30,455
Clearly today, a great day.

924
00:43:30,480 --> 00:43:31,935
Yesterday they were not

925
00:43:31,960 --> 00:43:34,455
so happy about the work
they've done. Hmm!

926
00:43:34,480 --> 00:43:37,695
Somebody did better yesterday,
somebody did better today.

927
00:43:37,720 --> 00:43:40,055
I really hope we can come back
next week.

928
00:43:40,080 --> 00:43:42,495
That's my dream, and I hope
it's going to happen.

929
00:43:42,520 --> 00:43:47,535
Yesterday was quite a good day.
However, today it's a half-half.

930
00:43:47,560 --> 00:43:50,295
We are thinking we are at
the bottom, I would say.

931
00:43:50,320 --> 00:43:52,255
We really want to go to the final,

932
00:43:52,280 --> 00:43:54,895
but, you know, it's not up to us
to decide.

933
00:43:54,920 --> 00:43:56,335
A lot to consider, I guess.

934
00:43:59,120 --> 00:44:02,015
Benoit and Cherish have made
their decision.

935
00:44:02,040 --> 00:44:05,215
The judges thought the team in first
place held on for

936
00:44:05,240 --> 00:44:10,095
the win after an extremely strong
secret challenge yesterday.

937
00:44:10,120 --> 00:44:11,175
That team is...

938
00:44:12,600 --> 00:44:15,295
...Andrew and Raf from Harwoods
Patisserie.

939
00:44:15,320 --> 00:44:17,695
Well done. You're through to
the final.

940
00:44:17,720 --> 00:44:20,055
The team in second place,

941
00:44:20,080 --> 00:44:22,415
Mauro and Daniel from The Landmark
London.

942
00:44:22,440 --> 00:44:24,775
Congratulations, you are also
through to the final.

943
00:44:24,800 --> 00:44:27,695
Which leaves us with Annie
and Subin from The Dorchester,

944
00:44:27,720 --> 00:44:30,855
and Ma yank and Dharma from
St James' Court.

945
00:44:30,880 --> 00:44:34,095
After much deliberation,
the judges have decided that

946
00:44:34,120 --> 00:44:36,455
the team leaving us tonight is...

947
00:44:38,840 --> 00:44:40,615
...Ma yank and Dharma.

948
00:44:40,640 --> 00:44:42,895
We are so sorry to see you go.

949
00:44:42,920 --> 00:44:44,775
You've been absolutely fabulous.

950
00:44:44,800 --> 00:44:47,975
But to everybody else,
congratulations.

951
00:44:51,360 --> 00:44:53,655
Congratulations!

952
00:44:53,680 --> 00:44:55,975
I had a really great time in
the competition,

953
00:44:56,000 --> 00:44:57,135
though it was stressful.

954
00:44:57,160 --> 00:45:00,215
Well done. Hey, one of the best
showpieces you guys have done.

955
00:45:00,240 --> 00:45:02,615
My original partner decided
to back out,

956
00:45:02,640 --> 00:45:06,175
but Chef Dharma, at the end
moment, stepped in

957
00:45:06,200 --> 00:45:08,495
and he's like, "Don't worry,
I'll support you."

958
00:45:08,520 --> 00:45:09,935
And I troubled him a lot.

959
00:45:09,960 --> 00:45:14,415
I'm not easy to handle.
So, yeah, he's been great.

960
00:45:14,440 --> 00:45:16,695
Dharma, you're the best.

961
00:45:16,720 --> 00:45:19,375
And I'm proud of him. Aw!

962
00:45:21,320 --> 00:45:23,015
See you next week, big boy.

963
00:45:25,360 --> 00:45:27,695
Second, but in the final.
We are happy.

964
00:45:27,720 --> 00:45:31,335
Considering what happened yesterday,
today we made a miracle.

965
00:45:31,360 --> 00:45:32,895
Well done, Subin.

966
00:45:32,920 --> 00:45:35,175
We're going to the final.

967
00:45:35,200 --> 00:45:37,295
OK.

968
00:45:37,320 --> 00:45:38,575
Let's do this.

969
00:45:39,720 --> 00:45:42,335
All you've got to do now is beat two
more people. Smashed it. Thank you.

970
00:45:42,360 --> 00:45:44,055
Bossed it. Bossed it.
We're through.

971
00:45:44,080 --> 00:45:46,375
Can't believe it.
Unbelievable.

972
00:45:46,400 --> 00:45:47,775
We're here finally.

973
00:45:47,800 --> 00:45:50,615
First place going into
the final - amazing.

974
00:45:50,640 --> 00:45:52,935
So, yeah, let's bring it.
Let's do it.

975
00:45:52,960 --> 00:45:55,135
Bring it on.

976
00:45:55,160 --> 00:45:56,455
Next time...

977
00:45:56,480 --> 00:45:58,775
Going to need to spray. OK, spray,
spray.

978
00:45:58,800 --> 00:46:00,095
Argh, BLEEP.

979
00:46:00,120 --> 00:46:03,295
Yesterday was close
and today I think it's even closer.

980
00:46:03,320 --> 00:46:05,655
GASPING
And the winners...

981
00:46:05,680 --> 00:46:08,095
I have a lot to do,
so no more questions, please.

982
00:46:08,120 --> 00:46:11,335
...of Bake Off The Professionals
2023 are...

983
00:46:11,360 --> 00:46:13,695
Steady, steady, steady, steady.

984
00:46:13,720 --> 00:46:16,735
It is so flamboyant and so
extravagant,

985
00:46:16,760 --> 00:46:21,415
and it's so showy. This is what
the competition is about!

986
00:46:21,440 --> 00:46:22,735
Well, it wasn't too bad.

987
00:46:44,040 --> 00:46:47,095
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