1 00:00:02,120 --> 00:00:03,815 LIAM: In the beginning, there were ten teams. 2 00:00:03,840 --> 00:00:05,615 Behind, behind. Thank you. 3 00:00:05,640 --> 00:00:07,255 Go, baby, go! 4 00:00:07,280 --> 00:00:08,455 Yeah. 5 00:00:08,480 --> 00:00:09,855 It's not set. 6 00:00:09,880 --> 00:00:12,255 But after ten weeks of intense competition... 7 00:00:12,280 --> 00:00:13,415 HE GRUNTS 8 00:00:15,920 --> 00:00:18,655 OK. All right. That's OK. 9 00:00:18,680 --> 00:00:20,615 ...just three remain. 10 00:00:20,640 --> 00:00:21,615 OK, Daniel. 11 00:00:22,760 --> 00:00:25,095 Everybody is dangerous at this stage, 12 00:00:25,120 --> 00:00:26,975 but also we are dangerous. HE LAUGHS 13 00:00:29,560 --> 00:00:30,775 THEY LAUGH 14 00:00:32,200 --> 00:00:33,575 Focus on the chocolate. 15 00:00:33,600 --> 00:00:35,015 To win would be life-changing. 16 00:00:35,040 --> 00:00:36,695 BOTH: Last push. 17 00:00:36,720 --> 00:00:39,655 ELLIE: Now it all comes down to this. 18 00:00:39,680 --> 00:00:42,095 OK, spray, spray. Argh, BLEEP. 19 00:00:42,120 --> 00:00:43,215 And the winners... 20 00:00:43,240 --> 00:00:44,375 No more questions, please. 21 00:00:44,400 --> 00:00:45,575 HE GASPS 22 00:00:45,600 --> 00:00:48,695 ...of Bake Off: The Professionals 2023 are... 23 00:00:48,720 --> 00:00:50,695 Keep calm and carry on. 24 00:01:00,080 --> 00:01:02,295 For the three finalists... 25 00:01:03,920 --> 00:01:06,495 ...everything comes down to the next two days. 26 00:01:15,440 --> 00:01:17,215 Good morning, Chefs, 27 00:01:17,240 --> 00:01:21,255 and welcome to the final of Bake Off: The Professionals. 28 00:01:21,280 --> 00:01:25,255 This year, the judges are celebrating the 1920s, 29 00:01:25,280 --> 00:01:27,935 so to tell us more about your first challenge, 30 00:01:27,960 --> 00:01:31,095 let's hear from our very own Great Gatsby, Benoit. 31 00:01:31,120 --> 00:01:36,895 Chefs, today you must present us with a beautiful dessert trolley 32 00:01:36,920 --> 00:01:40,535 showcasing three delicious sharing size desserts. 33 00:01:40,560 --> 00:01:42,895 Now, the dessert trolley has suffered 34 00:01:42,920 --> 00:01:45,455 a reputation meltdown in recent years, 35 00:01:45,480 --> 00:01:49,815 so you must reinstate the sense of glamour it enjoyed 36 00:01:49,840 --> 00:01:51,575 in the Roaring '20s. 37 00:01:51,600 --> 00:01:54,535 You must each make a baked Alaska, 38 00:01:54,560 --> 00:01:57,775 as well as a silky smooth chiffon pie 39 00:01:57,800 --> 00:02:02,415 and an intricately moulded set jelly dessert. 40 00:02:03,880 --> 00:02:06,735 You have four hours to complete this challenge, 41 00:02:06,760 --> 00:02:09,015 and your time starts now. 42 00:02:10,800 --> 00:02:13,775 The final. Off we go. 43 00:02:13,800 --> 00:02:16,415 Being in the final, just we need to push a bit more. 44 00:02:18,080 --> 00:02:19,575 Why are we doing 1920s? 45 00:02:19,600 --> 00:02:22,095 Well, it's a decadent era 46 00:02:22,120 --> 00:02:23,775 where there was a bit of extravagance, 47 00:02:23,800 --> 00:02:25,015 and neither of us were born. 48 00:02:25,040 --> 00:02:26,655 I thought you were born. 49 00:02:26,680 --> 00:02:28,935 Ooh! Low blow. THEY LAUGH 50 00:02:30,320 --> 00:02:34,335 1920s, first thing I think is champagne all the way. 51 00:02:34,360 --> 00:02:37,655 In the 1920s, they liked the glitz and glamour, 52 00:02:37,680 --> 00:02:40,015 so that's what we want to see on the trollies. 53 00:02:40,040 --> 00:02:42,375 Got loads of dessert trollies on council estates in Bolton. 54 00:02:42,400 --> 00:02:44,655 That's what we bring our tea out on. 55 00:02:44,680 --> 00:02:46,335 HE LAUGHS 56 00:02:46,360 --> 00:02:48,975 I'm preparing the vanilla ice cream for the baked Alaska. 57 00:02:50,320 --> 00:02:51,775 For the baked Alaska, 58 00:02:51,800 --> 00:02:57,495 it's very important they make us a beautiful, smooth ice cream, 59 00:02:57,520 --> 00:03:01,855 a soft and airy sponge with silky meringue. 60 00:03:05,720 --> 00:03:08,695 Chiffon pie, it was created in the 1920s. 61 00:03:08,720 --> 00:03:10,335 It's like a lemon meringue pie 62 00:03:10,360 --> 00:03:12,695 but with egg white folded through to make it lighter. 63 00:03:12,720 --> 00:03:16,375 The key is the very fluffy texture you've got in the filling, 64 00:03:16,400 --> 00:03:18,855 which needs to be nicely light and set. 65 00:03:18,880 --> 00:03:21,095 This mould is for the jelly. 66 00:03:22,320 --> 00:03:24,695 Jelly is my favourite dessert, 67 00:03:24,720 --> 00:03:27,255 but you need to watch the setting agent. 68 00:03:27,280 --> 00:03:30,375 It's got millions of gelatines. HE LAUGHS 69 00:03:30,400 --> 00:03:34,175 I do not want a jelly that is so set 70 00:03:34,200 --> 00:03:36,175 I have to use a chainsaw. 71 00:03:36,200 --> 00:03:39,655 And it needs to be delicious. 72 00:03:39,680 --> 00:03:42,335 The one that we practised, I didn't like the flavour. 73 00:03:46,360 --> 00:03:49,735 Good morning, Chefs. Morning. How exciting. Morning. 74 00:03:49,760 --> 00:03:52,855 The final. Ready to rock and roll? 75 00:03:52,880 --> 00:03:54,175 Yep, hopefully. 76 00:03:54,200 --> 00:03:55,935 The chiffon pie. 77 00:03:55,960 --> 00:03:57,855 We've never made the chiffon before. 78 00:03:57,880 --> 00:03:59,775 It's a very traditional dessert 79 00:03:59,800 --> 00:04:01,815 coming back all the way from the 1920s, 80 00:04:01,840 --> 00:04:04,775 but obviously it's interesting to bring it back to life a little bit. 81 00:04:04,800 --> 00:04:06,015 So, what have we done? 82 00:04:06,040 --> 00:04:09,415 So, we have done a sea buckthorn chiffon pie. 83 00:04:09,440 --> 00:04:13,295 It's not something you commonly see on a menu. I used to forage it. 84 00:04:13,320 --> 00:04:15,295 ELLIE: Found among coastal hedgerows, 85 00:04:15,320 --> 00:04:16,575 acidic sea buckthorn 86 00:04:16,600 --> 00:04:17,615 will be balanced 87 00:04:17,640 --> 00:04:18,855 by sweet caramelised 88 00:04:18,880 --> 00:04:20,215 white chocolate cream, 89 00:04:20,240 --> 00:04:24,255 while damson plums will be the star of Harwoods' baked Alaska. 90 00:04:24,280 --> 00:04:25,615 Only one ice cream? 91 00:04:25,640 --> 00:04:27,175 RAF: Only one ice cream, yeah. 92 00:04:27,200 --> 00:04:30,135 With one ice cream only, you cannot afford to go wrong, 93 00:04:30,160 --> 00:04:32,455 so we can only wish you the best of luck. 94 00:04:32,480 --> 00:04:33,655 Cheers. Thank you. Thank you. 95 00:04:33,680 --> 00:04:36,295 While Harwoods' hopes rest on one ice cream... 96 00:04:36,320 --> 00:04:37,935 Happy with this. 97 00:04:37,960 --> 00:04:40,255 ...the other teams have two to perfect. 98 00:04:40,280 --> 00:04:42,175 Subin now is making rose ice cream, 99 00:04:42,200 --> 00:04:45,135 and I'm doing raspberry and lychee sorbet. 100 00:04:45,160 --> 00:04:50,655 There will be a vanilla ice cream and a rhubarb and star anise sorbet. 101 00:04:50,680 --> 00:04:53,335 Hopefully, it will be nice. 102 00:04:53,360 --> 00:04:56,455 LIAM: Mauro's vanilla ice cream will encase the rhubarb 103 00:04:56,480 --> 00:04:58,815 and star anise sorbet and a compote, 104 00:04:58,840 --> 00:05:01,335 while a lemon and lime chiffon mixture 105 00:05:01,360 --> 00:05:03,615 will fill their pastry case. 106 00:05:03,640 --> 00:05:06,015 I will let the ice cream cook 107 00:05:06,040 --> 00:05:07,695 while I'm doing this job. 108 00:05:07,720 --> 00:05:09,095 First time I made ice cream, 109 00:05:09,120 --> 00:05:13,855 I was five years old in my family's ice cream shop, so a long time ago. 110 00:05:13,880 --> 00:05:17,255 Not all the teams had a lifetime to prepare for the challenge. 111 00:05:17,280 --> 00:05:18,535 How was practice? 112 00:05:24,920 --> 00:05:26,855 But the instruction is quite clear. 113 00:05:26,880 --> 00:05:28,215 Everything's under control? 114 00:05:28,240 --> 00:05:29,695 SHE CHUCKLES She wishes. 115 00:05:29,720 --> 00:05:31,135 HE LAUGHS 116 00:05:31,160 --> 00:05:33,855 Subin will pipe whipped yoghurt flowers 117 00:05:33,880 --> 00:05:36,215 onto a blueberry chiffon pie filling. 118 00:05:36,240 --> 00:05:39,095 The floral theme continues with the baked Alaska, 119 00:05:39,120 --> 00:05:41,415 where rose water ice cream will be encased 120 00:05:41,440 --> 00:05:42,895 in raspberry and lychee sorbet 121 00:05:42,920 --> 00:05:45,215 and a rose sponge. 122 00:05:45,240 --> 00:05:48,655 Both the other teams have topped the leader boards. 123 00:05:48,680 --> 00:05:50,215 You guys haven't yet, 124 00:05:50,240 --> 00:05:52,855 but could this be your week to sneak on through? 125 00:05:52,880 --> 00:05:54,495 We tried our best. 126 00:05:54,520 --> 00:05:57,855 Whether it's going to be good or not, it's up to God. 127 00:05:57,880 --> 00:06:01,535 If in doubt, chuck God under the bus. Fair enough. 128 00:06:01,560 --> 00:06:04,335 So, this is vanilla sable for the chiffon pie. 129 00:06:04,360 --> 00:06:08,215 Raf, so you've got holes here, mate. Where? It's going to need redoing. 130 00:06:08,240 --> 00:06:10,495 With chiffon pie cases baking... 131 00:06:10,520 --> 00:06:11,535 Rhubarb sorbet. 132 00:06:11,560 --> 00:06:14,055 ...and Alaskan ice cream setting, 133 00:06:14,080 --> 00:06:17,255 the teams need to focus on their intricate jellies. 134 00:06:17,280 --> 00:06:19,055 I think jelly is the most difficult. 135 00:06:19,080 --> 00:06:22,735 We're going to have loads of layers, and it'll just fall if it's not set. 136 00:06:22,760 --> 00:06:25,775 Every time I put a custard layer, I'm putting some rhubarb, 137 00:06:25,800 --> 00:06:27,655 so you get a bit of texture in there. 138 00:06:29,000 --> 00:06:31,815 Andy's jelly will be built up of alternating layers 139 00:06:31,840 --> 00:06:33,335 of rhubarb and custard, 140 00:06:33,360 --> 00:06:34,855 encased in a be jewel led 141 00:06:34,880 --> 00:06:35,855 chocolate crown. 142 00:06:38,520 --> 00:06:39,615 HE LAUGHS 143 00:06:39,640 --> 00:06:42,015 Look at his face! No comment. 144 00:06:42,040 --> 00:06:44,735 Don't try and divide us on the last week. 145 00:06:44,760 --> 00:06:47,455 Andy and Raf, who's originally from Brazil, 146 00:06:47,480 --> 00:06:49,335 have been friends for eight years, 147 00:06:49,360 --> 00:06:51,815 and rarely worked together until now. 148 00:06:51,840 --> 00:06:53,535 Working with Raf's been great. 149 00:06:53,560 --> 00:06:56,615 Just really happy we went through this experience. 150 00:06:56,640 --> 00:06:58,375 We bounce off each other quite well. 151 00:06:58,400 --> 00:07:00,695 Our friendship is just getting stronger and stronger. 152 00:07:00,720 --> 00:07:02,535 The work we've put in is immense. 153 00:07:02,560 --> 00:07:06,135 Our partners and parents have just been so supportive and amazing. 154 00:07:09,440 --> 00:07:10,655 Oh, no. Oh, no. 155 00:07:10,680 --> 00:07:12,095 This is when I cry. 156 00:07:12,120 --> 00:07:13,415 Hi, Andrew. 157 00:07:13,440 --> 00:07:16,135 I hope you do well this next week. 158 00:07:16,160 --> 00:07:19,895 It doesn't matter whatever happens - to us you're always a winner. 159 00:07:19,920 --> 00:07:21,615 So proud of you, Andrew. 160 00:07:21,640 --> 00:07:23,015 So proud of you. 161 00:07:23,040 --> 00:07:26,455 I've not seen them, so it's, uh... 162 00:07:26,480 --> 00:07:28,015 Yeah, it's nice to see. 163 00:07:29,680 --> 00:07:31,215 You'll make me cry now. 164 00:07:41,080 --> 00:07:44,895 I've missed him growing up which is very tough for me. 165 00:07:44,920 --> 00:07:46,775 For them to know 166 00:07:46,800 --> 00:07:50,015 that I'm in the final must mean a lot. 167 00:07:50,040 --> 00:07:51,295 So, yeah. 168 00:07:52,880 --> 00:07:54,535 So, Raf, we've got the final, 169 00:07:54,560 --> 00:07:56,895 and in less than 12 hours, you're on a flight to Brazil? 170 00:07:56,920 --> 00:07:59,255 Six hours, I think. Six hours you're going to Brazil? 171 00:07:59,280 --> 00:08:01,615 Yeah, it's my brother's graduation. I couldn't miss that. 172 00:08:01,640 --> 00:08:02,935 I'll sleep on the plane. 173 00:08:02,960 --> 00:08:04,855 I mean, come on. Glass of fizz and, uh... 174 00:08:04,880 --> 00:08:06,615 You'll either be elated or a bit sad. 175 00:08:06,640 --> 00:08:09,415 RAF LAUGHS Either way, have the fizz. 176 00:08:09,440 --> 00:08:11,975 But the judges won't have to wait as long for their tipple. 177 00:08:17,920 --> 00:08:21,215 Our jelly will be coconut and pineapple with some rum, 178 00:08:21,240 --> 00:08:23,015 so it's a pina colada flavour. 179 00:08:23,040 --> 00:08:25,575 Pineapple is actually quite tricky. 180 00:08:25,600 --> 00:08:27,895 There's an enzyme in there that will be quite tricky 181 00:08:27,920 --> 00:08:29,095 for you to set. 182 00:08:29,120 --> 00:08:33,015 It needs to wobble when I shake it. Is it going to be dancing? 183 00:08:33,040 --> 00:08:35,375 I would say it will be dancing. 184 00:08:35,400 --> 00:08:38,215 Annie's hoping plant-based gelling agents iota 185 00:08:38,240 --> 00:08:40,695 and agar-agar will overcome troublesome enzymes 186 00:08:40,720 --> 00:08:41,855 to give their jelly 187 00:08:41,880 --> 00:08:43,175 the perfect wobble, 188 00:08:43,200 --> 00:08:44,535 while pulled sugar foliage 189 00:08:44,560 --> 00:08:45,575 should complete 190 00:08:45,600 --> 00:08:47,215 the pineapple illusion. 191 00:08:47,240 --> 00:08:50,375 Pineapple in Asia, it means, like, lucky, 192 00:08:50,400 --> 00:08:53,575 so the pineapple will bring us luck, hopefully. 193 00:08:53,600 --> 00:08:55,375 Fly, Annie! 194 00:08:55,400 --> 00:08:57,695 Annie and Subin became close friends 195 00:08:57,720 --> 00:09:00,015 working at London's Dorchester Hotel. 196 00:09:00,040 --> 00:09:01,135 I'm very proud. 197 00:09:01,160 --> 00:09:03,495 We didn't really imagine coming to the final, 198 00:09:03,520 --> 00:09:06,255 but now obviously we want to win. 199 00:09:06,280 --> 00:09:08,055 We need to push it a lot. 200 00:09:08,080 --> 00:09:09,335 We can do it. Mm. 201 00:09:09,360 --> 00:09:10,695 And we will. SHEEP BLEAT 202 00:09:10,720 --> 00:09:12,415 SHE LAUGHS 203 00:09:21,920 --> 00:09:23,455 THEY SOB 204 00:09:37,120 --> 00:09:38,735 She's very supportive, 205 00:09:38,760 --> 00:09:43,375 and she was saying she's going to get me, like, uh, 206 00:09:43,400 --> 00:09:46,255 all the food that I want when I come back to Korea. 207 00:09:46,280 --> 00:09:47,335 THEY LAUGH 208 00:09:50,160 --> 00:09:52,415 Chefs, you are halfway through. 209 00:09:52,440 --> 00:09:53,895 Can I do anything to help? 210 00:09:53,920 --> 00:09:56,495 Crash an economy? Do a bit of the Charleston? 211 00:09:56,520 --> 00:09:58,775 What's the Charleston? 212 00:09:58,800 --> 00:10:01,095 Swivel. It's all in the swivel. 213 00:10:01,120 --> 00:10:03,535 There you go. And a little finger shake. 214 00:10:03,560 --> 00:10:04,655 Whoo! 215 00:10:04,680 --> 00:10:08,775 I'm putting dark rum inside the last layer of the jelly. 216 00:10:08,800 --> 00:10:11,495 We're having a frightfully good time! HE LAUGHS 217 00:10:11,520 --> 00:10:13,535 So, I'm just making the crown. 218 00:10:13,560 --> 00:10:15,895 If it looks like a party hat, I'm in trouble. 219 00:10:15,920 --> 00:10:17,015 HE LAUGHS 220 00:10:22,960 --> 00:10:25,175 When I made it, it collapsed. 221 00:10:27,280 --> 00:10:29,055 We have a good pastry chef. 222 00:10:29,080 --> 00:10:31,495 That's when we talk about years of experience. 223 00:10:33,280 --> 00:10:35,535 Daniel will set a tres leches, 224 00:10:35,560 --> 00:10:36,695 or sweet milk jelly, 225 00:10:36,720 --> 00:10:37,975 onto the sponge. 226 00:10:38,000 --> 00:10:39,575 Above will be four fruit layers, 227 00:10:39,600 --> 00:10:41,295 including potent peach schnapps, 228 00:10:41,320 --> 00:10:42,775 with the whole dessert coated 229 00:10:42,800 --> 00:10:44,135 in a syrup jelly, 230 00:10:44,160 --> 00:10:45,655 which should become transparent 231 00:10:45,680 --> 00:10:46,775 by judging time. 232 00:10:52,040 --> 00:10:54,255 Yeah. Exactly. Makes sense. 233 00:10:55,400 --> 00:10:57,415 Mauro and Daniel have worked together 234 00:10:57,440 --> 00:11:00,255 at the Landmark London Hotel for nearly two years... 235 00:11:03,320 --> 00:11:05,695 ...though, it wasn't always plain sailing. 236 00:11:05,720 --> 00:11:07,015 At the beginning, 237 00:11:07,040 --> 00:11:09,335 we were struggling a bit to understand each other. 238 00:11:09,360 --> 00:11:11,055 Now I think we're getting better. 239 00:11:11,080 --> 00:11:15,455 Sometimes I get too stressed and he calms me down. 240 00:11:15,480 --> 00:11:18,215 Sometimes he falls asleep and I wake him up. 241 00:11:28,280 --> 00:11:31,055 It's quite surprising. HE LAUGHS 242 00:11:34,880 --> 00:11:36,815 HE CHUCKLES 243 00:11:39,240 --> 00:11:41,495 THEY LAUGH 244 00:11:41,520 --> 00:11:43,855 So, the plan is to win. 245 00:11:43,880 --> 00:11:46,815 Just put the cherry on top of the cake. 246 00:11:46,840 --> 00:11:49,855 So, now we are finishing the baked Alaska. 247 00:11:49,880 --> 00:11:51,655 So, that's your insert? Yes. 248 00:11:51,680 --> 00:11:54,535 And there will be a very rich vanilla ice cream. 249 00:11:54,560 --> 00:11:56,095 The family recipe. 250 00:11:56,120 --> 00:11:58,575 This is delicious. 251 00:11:58,600 --> 00:12:00,215 I want this recipe later on. 252 00:12:00,240 --> 00:12:01,495 We're going to layer 253 00:12:01,520 --> 00:12:03,415 a very delicate-flavour damson ice cream. 254 00:12:03,440 --> 00:12:07,175 This is raspberry and lychee sorbet, 255 00:12:07,200 --> 00:12:10,455 and then we are going to put loads of ice cream in the middle. 256 00:12:10,480 --> 00:12:13,615 Andy is caving in. Got some pastry left? Yeah, yeah. 257 00:12:13,640 --> 00:12:15,055 How long have we got left? 258 00:12:15,080 --> 00:12:16,935 ELLIE: Chefs, you have 30 minutes left. 259 00:12:16,960 --> 00:12:18,615 Would you agree? I would. Excellent. 260 00:12:18,640 --> 00:12:21,695 While Harwoods re-mound their chiffon pastry case... 261 00:12:23,240 --> 00:12:24,895 Oh, dear. OK, OK. 262 00:12:24,920 --> 00:12:27,215 ...Daniel has decided it's time to demould. 263 00:12:28,560 --> 00:12:30,135 Is it too early to unmould it out? 264 00:12:30,160 --> 00:12:31,455 DANIEL: No, it's OK. 265 00:12:35,280 --> 00:12:36,775 Oh! 266 00:12:36,800 --> 00:12:38,215 I like it! 267 00:12:38,240 --> 00:12:40,735 Wow, Daniel. Grande, Daniel. 268 00:12:40,760 --> 00:12:43,175 That's what the judge wants. 269 00:12:43,200 --> 00:12:45,495 You want me to start the meringue for the chiffon? 270 00:12:45,520 --> 00:12:46,775 We need that tart case. 271 00:12:46,800 --> 00:12:49,535 I'll give it another five minutes just to crispen up. 272 00:12:49,560 --> 00:12:52,455 I'm preparing the filling for the chiffon. 273 00:12:52,480 --> 00:12:53,655 It has to be fluffy. 274 00:12:57,800 --> 00:13:00,295 The tart's out. Get that chiffon whipped. 275 00:13:00,320 --> 00:13:01,895 Yep. 276 00:13:01,920 --> 00:13:04,495 We're just waiting for everything to set, 277 00:13:04,520 --> 00:13:07,615 so I'm just trying to make the pineapple head. 278 00:13:07,640 --> 00:13:09,975 The crown's got marshmallow around the bottom, 279 00:13:10,000 --> 00:13:12,295 and I'm going to start putting gems on it. 280 00:13:12,320 --> 00:13:13,375 How long have we got left? 281 00:13:13,400 --> 00:13:15,055 Chefs, you have 15 minutes left. 282 00:13:16,440 --> 00:13:17,455 Yeah. 283 00:13:19,160 --> 00:13:20,495 Just trying to warm it up. 284 00:13:20,520 --> 00:13:21,775 No pressure. 285 00:13:24,200 --> 00:13:25,575 Oh, so scary. 286 00:13:41,960 --> 00:13:44,775 I'm just piping just what looks like a rose. 287 00:13:44,800 --> 00:13:46,015 I love the 1920s. 288 00:13:46,040 --> 00:13:47,255 It's so glam, isn't it? 289 00:13:47,280 --> 00:13:49,575 Which plate do we put them on? 290 00:13:49,600 --> 00:13:52,895 We'll try to pipe the yoghurt Chantilly like a flower. 291 00:13:52,920 --> 00:13:54,855 It has to look pretty. 292 00:13:54,880 --> 00:13:56,575 Sea buckthorn mousse in, 293 00:13:56,600 --> 00:14:00,015 and then we need to blowtorch the baked Alaska. 294 00:14:00,040 --> 00:14:02,015 Chefs, you have one minute left. 295 00:14:06,000 --> 00:14:08,375 Straight over. Steady, steady, steady, steady. 296 00:14:10,640 --> 00:14:11,695 All the way down. 297 00:14:16,960 --> 00:14:19,855 Chefs, your time is up. 298 00:14:19,880 --> 00:14:21,535 The crown looks stunning. Well done. 299 00:14:22,880 --> 00:14:25,575 I love their pineapple. Oh, yeah. So cool. 300 00:14:25,600 --> 00:14:26,775 Not bad. 301 00:14:28,800 --> 00:14:29,775 Nice. 302 00:14:39,400 --> 00:14:40,895 After four hours, 303 00:14:40,920 --> 00:14:44,055 it's time for the teams' 1920s dessert trolleys 304 00:14:44,080 --> 00:14:48,015 to face the judgment of Cherish and Benoit. 305 00:14:48,040 --> 00:14:51,215 Annie and Subin from The Dorchester, please come forward. 306 00:14:56,560 --> 00:14:59,815 I feelin the '20s because of the pineapple jelly, 307 00:14:59,840 --> 00:15:02,775 when pineapple was celebrated in big banquet tables. 308 00:15:02,800 --> 00:15:05,055 I like what you've done. I like the way it looks. 309 00:15:09,680 --> 00:15:12,255 Baked Alaska, please. Let's have a taste. 310 00:15:13,720 --> 00:15:15,295 Wow. That looks stunning. 311 00:15:15,320 --> 00:15:18,215 These techniques I see at the World Cup of pastry. 312 00:15:18,240 --> 00:15:21,615 We have sponge with raspberry and rose syrup, 313 00:15:21,640 --> 00:15:25,215 and then the red is the raspberry and lychee sorbet. 314 00:15:25,240 --> 00:15:27,055 And in the middle, rose ice cream. 315 00:15:27,080 --> 00:15:29,535 On the outside, we used Italian meringue. 316 00:15:29,560 --> 00:15:31,535 I think it's simply beautiful to eat. 317 00:15:31,560 --> 00:15:33,975 The rose ice cream in the middle is well balanced. 318 00:15:34,000 --> 00:15:37,415 The sponge is ever so light as well. 319 00:15:37,440 --> 00:15:39,455 Let's see if the rest follows. 320 00:15:39,480 --> 00:15:40,855 Chiffon pie. 321 00:15:40,880 --> 00:15:45,375 I really, really like the way you piped your cremeux as petals. 322 00:15:45,400 --> 00:15:49,175 We have the blueberry compote and then blueberry chiffon filling, 323 00:15:49,200 --> 00:15:52,175 and then the mascarpone yoghurt Chantilly. 324 00:15:52,200 --> 00:15:54,455 And then we topped that with blueberry compote. 325 00:15:56,080 --> 00:15:59,175 The blueberry and the yoghurt, it sings together beautifully. 326 00:15:59,200 --> 00:16:00,855 It's a lovely tart, 327 00:16:00,880 --> 00:16:03,175 but I want it to be a bit deeper to take me 328 00:16:03,200 --> 00:16:05,015 into the world of chiffon pie. 329 00:16:05,040 --> 00:16:07,295 Last but not least, jelly. 330 00:16:07,320 --> 00:16:10,495 It looks beautiful, and it wobbles. 331 00:16:10,520 --> 00:16:14,375 On the top layer, we will have the pineapple juice 332 00:16:14,400 --> 00:16:16,895 with ginger, mint, and coriander, 333 00:16:16,920 --> 00:16:20,415 and then the second layer will be the coconut and rum jelly, 334 00:16:20,440 --> 00:16:24,815 and then the last layer will be pineapple and rum jelly. 335 00:16:24,840 --> 00:16:28,255 Though I appreciate you using different setting agents, 336 00:16:28,280 --> 00:16:30,055 am I in a jelly world? 337 00:16:30,080 --> 00:16:32,895 I don't think so. It's very gummy. 338 00:16:32,920 --> 00:16:34,255 But I do have to say 339 00:16:34,280 --> 00:16:37,895 that I like the taste profile of the pineapple and the coconut. 340 00:16:42,240 --> 00:16:44,535 Mauro and Daniel from The Landmark London, 341 00:16:44,560 --> 00:16:45,695 please come forward. 342 00:16:54,480 --> 00:16:57,295 This is a lavish dessert trolley. 343 00:16:57,320 --> 00:17:01,175 Well done. Now, baked Alaska. 344 00:17:01,200 --> 00:17:04,215 So, the baked Alaska has a vanilla ice cream, 345 00:17:04,240 --> 00:17:08,055 and inside there is a rhubarb and star anise sorbet and compote. 346 00:17:09,520 --> 00:17:13,295 The acidity of your rhubarb blends so well 347 00:17:13,320 --> 00:17:15,615 with the vanilla ice cream. 348 00:17:15,640 --> 00:17:19,975 There is only one little problem - there is a little too much meringue. 349 00:17:20,000 --> 00:17:22,295 OK, let's taste chiffon pie. 350 00:17:22,320 --> 00:17:25,535 I really like the depth of the tart casing. 351 00:17:25,560 --> 00:17:26,775 Let's eat. 352 00:17:26,800 --> 00:17:29,095 There is a vanilla sable at the bottom. 353 00:17:29,120 --> 00:17:31,015 We have a compote of strawberries 354 00:17:31,040 --> 00:17:34,335 and a sponge served with elderflower syrup, 355 00:17:34,360 --> 00:17:37,695 and the chiffon filling is lemon and lime. 356 00:17:37,720 --> 00:17:40,775 On top, vanilla Chantilly. 357 00:17:40,800 --> 00:17:43,095 I love the texture of your tart case - 358 00:17:43,120 --> 00:17:45,375 crumbly, buttery. 359 00:17:45,400 --> 00:17:47,655 This is what I call a chiffon pie. 360 00:17:47,680 --> 00:17:49,055 It's so light, 361 00:17:49,080 --> 00:17:52,095 and then, boom, the strawberry compote just finishes it off. 362 00:17:52,120 --> 00:17:55,095 I love it, love it, love it! 363 00:17:55,120 --> 00:17:57,335 Last but not least, our jelly. 364 00:17:58,720 --> 00:18:00,095 Unfortunately, 365 00:18:00,120 --> 00:18:02,575 the whole jelly has been demoulded too early. 366 00:18:02,600 --> 00:18:08,975 Its own weight is pushing downwards and the glaze is now all dull. 367 00:18:09,000 --> 00:18:10,175 What a shame. 368 00:18:10,200 --> 00:18:12,855 The top layer is a peach schnapps jelly. 369 00:18:12,880 --> 00:18:15,455 Then there is an apricot, melon liqueur, 370 00:18:15,480 --> 00:18:19,455 a strawberry consomme, and at the end, it's tres leches 371 00:18:19,480 --> 00:18:22,095 with some vanilla sponge inside. 372 00:18:22,120 --> 00:18:25,295 My favourite layer is this layer with the sponge. 373 00:18:25,320 --> 00:18:27,655 I think this is really, really tasty. 374 00:18:27,680 --> 00:18:30,415 I'm not too sure about the peach schnapps. 375 00:18:30,440 --> 00:18:33,335 It's a little bit too strong for my liking. 376 00:18:33,360 --> 00:18:34,855 Overall, well done. 377 00:18:34,880 --> 00:18:37,095 Thanks, Chefs. 378 00:18:41,200 --> 00:18:43,655 Andrew and Raf from Harwoods Patisserie, 379 00:18:43,680 --> 00:18:44,895 please come on up. 380 00:18:52,440 --> 00:18:55,335 It looks absolutely stunning. I like your trolley. 381 00:18:55,360 --> 00:18:57,135 Your baked Alaska, please. 382 00:18:57,160 --> 00:19:00,775 So, we have a vanilla sponge, a damson jam, 383 00:19:00,800 --> 00:19:03,655 and then a damson ice cream topped with Italian meringue. 384 00:19:06,600 --> 00:19:07,975 I'm disappointed. 385 00:19:08,000 --> 00:19:09,695 You've got a big blob of ice cream 386 00:19:09,720 --> 00:19:12,215 which is supposed to taste of your beautiful plums, 387 00:19:12,240 --> 00:19:13,815 and it doesn't. 388 00:19:13,840 --> 00:19:15,335 It's very hidden away. 389 00:19:15,360 --> 00:19:18,855 Chef, would you serve up your chiffon pie, please? 390 00:19:18,880 --> 00:19:20,815 So, we have sweet pastry. 391 00:19:20,840 --> 00:19:23,895 Then we have a thin layer of sea buckthorn gel, 392 00:19:23,920 --> 00:19:26,735 the chiffon pie filling, which is sea buckthorn, 393 00:19:26,760 --> 00:19:30,055 and then a caramelised white chocolate cream piped on top. 394 00:19:31,440 --> 00:19:34,095 I think your chiffon is as light as a feather. 395 00:19:34,120 --> 00:19:35,775 It just melts in my mouth. 396 00:19:35,800 --> 00:19:38,135 The sea buckthorn, when you eat it on its own, 397 00:19:38,160 --> 00:19:41,015 it's fairly sour, but here works very well. 398 00:19:41,040 --> 00:19:43,455 The biggest issue for me is the pastry. 399 00:19:43,480 --> 00:19:45,215 The sable case is very tight, 400 00:19:45,240 --> 00:19:47,775 but I really like the chiffon mixture. 401 00:19:47,800 --> 00:19:49,375 Next. 402 00:19:49,400 --> 00:19:50,855 Wow, 403 00:19:50,880 --> 00:19:54,895 Not only did you serve up a wobble jelly, 404 00:19:54,920 --> 00:19:57,655 you actually dressed it up. 405 00:19:57,680 --> 00:19:59,055 It's absolutely stunning. 406 00:19:59,080 --> 00:20:02,615 So, we have layers of a tart rhubarb jelly 407 00:20:02,640 --> 00:20:04,135 and then a sweet custard, 408 00:20:04,160 --> 00:20:06,775 and then rhubarb puree in the centre. 409 00:20:09,040 --> 00:20:11,695 Wow. That is so refreshing. 410 00:20:11,720 --> 00:20:16,215 The big chunk of rhubarb brings it to a different dimension. 411 00:20:16,240 --> 00:20:19,295 I can demolish this in one go. 412 00:20:19,320 --> 00:20:21,215 Beautiful jelly. Well done. 413 00:20:23,320 --> 00:20:24,735 It wasn't too bad. 414 00:20:24,760 --> 00:20:28,455 we had a few niggles, so no idea where we stand. 415 00:20:28,480 --> 00:20:29,575 THEY LAUGH 416 00:20:29,600 --> 00:20:30,895 Absolutely no idea. 417 00:20:30,920 --> 00:20:32,615 Somewhere there. 418 00:20:34,520 --> 00:20:35,735 Oh, yeah, yeah. 419 00:20:35,760 --> 00:20:40,055 Unfortunately, a couple of things not as we were planning. 420 00:20:42,360 --> 00:20:45,575 But overall, I think it didn't go bad. 421 00:20:45,600 --> 00:20:50,295 Our last challenge, we need to push ourselves to the last minute. 422 00:20:53,680 --> 00:20:55,375 The teams now have a chance 423 00:20:55,400 --> 00:20:57,735 to prepare some of the elements they require 424 00:20:57,760 --> 00:21:00,095 for tomorrow's final showpiece challenge. 425 00:21:00,120 --> 00:21:02,095 ELLIE: What a brilliant start to the final. 426 00:21:02,120 --> 00:21:04,575 At the moment, it seems a bit too close to call. 427 00:21:04,600 --> 00:21:05,975 There's no real bad work today. 428 00:21:06,000 --> 00:21:09,055 Every team has delivered exactly what we've asked them to do. 429 00:21:09,080 --> 00:21:10,695 Harwoods Patisserie, 430 00:21:10,720 --> 00:21:13,495 the jelly with the crown looked absolutely fantastic. 431 00:21:13,520 --> 00:21:16,175 And it tasted divine. 432 00:21:16,200 --> 00:21:20,215 And you were raving about Annie and Subin's baked Alaska. 433 00:21:20,240 --> 00:21:22,695 They brought intricate insert techniques 434 00:21:22,720 --> 00:21:25,295 that I've seen only applied at the World Cup. 435 00:21:25,320 --> 00:21:27,975 And the chiffon pie, while it was the Landmarks', 436 00:21:28,000 --> 00:21:30,335 looking stunning and tasted beautiful, too. 437 00:21:30,360 --> 00:21:33,735 Surely, tomorrow you're looking for nothing but perfection. 438 00:21:33,760 --> 00:21:35,215 They should not hold back. 439 00:21:35,240 --> 00:21:37,615 They need to throw everything they have on the table. 440 00:21:37,640 --> 00:21:39,055 As somebody said once, 441 00:21:39,080 --> 00:21:41,815 leave everything in the kitchen and carry no regrets. 442 00:21:41,840 --> 00:21:44,135 That's what I do with the washing up. Just leave it. 443 00:21:44,160 --> 00:21:45,375 THEY LAUGH 444 00:21:58,160 --> 00:21:59,735 Just one challenge remains 445 00:21:59,760 --> 00:22:02,655 before Cherish and Benoit decide who will be the winners 446 00:22:02,680 --> 00:22:04,175 of Bake Off: The Professionals. 447 00:22:08,280 --> 00:22:09,655 Welcome back, Chefs. 448 00:22:09,680 --> 00:22:12,175 Today, you will complete your final challenge 449 00:22:12,200 --> 00:22:14,975 of the competition, and what a challenge it is. 450 00:22:15,000 --> 00:22:17,775 To tell us more is a judge who oozes glamour 451 00:22:17,800 --> 00:22:21,455 the likes of which haven't been seen since the 1920s - 452 00:22:21,480 --> 00:22:22,695 Cherish. 453 00:22:22,720 --> 00:22:26,015 Wow. Thank you, Ellie. You have officially won me over. 454 00:22:26,040 --> 00:22:30,975 Chef, today we want you to take us back to 1920 455 00:22:31,000 --> 00:22:37,495 with a stunning banquet display featuring chocolate and sugar work. 456 00:22:37,520 --> 00:22:43,295 You must also create a stunning edible centrepiece dessert - 457 00:22:43,320 --> 00:22:45,615 enough to serve 80 guests - 458 00:22:45,640 --> 00:22:50,015 as well as two further desserts - enough to serve 40 each. 459 00:22:50,040 --> 00:22:52,775 This is shaping up to be the best final yet, 460 00:22:52,800 --> 00:22:55,175 and I can't wait to see what you guys come up with today. 461 00:22:55,200 --> 00:22:57,695 You had 2.5 hours last night to prep, 462 00:22:57,720 --> 00:23:00,095 and now you have a further 4.5 hours 463 00:23:00,120 --> 00:23:02,735 to complete your 1920s dessert banquet. 464 00:23:02,760 --> 00:23:06,055 Good luck, and your time starts now. 465 00:23:07,760 --> 00:23:08,975 Let's go. 466 00:23:09,000 --> 00:23:10,735 We pep-talked each other this morning, 467 00:23:10,760 --> 00:23:12,815 just to keep us thinking straight. 468 00:23:12,840 --> 00:23:15,175 Do you guys have any tips for the chefs today? 469 00:23:15,200 --> 00:23:17,215 Do not make any mistakes - simple as that. 470 00:23:17,240 --> 00:23:20,495 ANDREW GASPS Oh, my BLEEP. Steady, Andy. 471 00:23:20,520 --> 00:23:23,015 Every minute and second counts today, 472 00:23:23,040 --> 00:23:25,375 so you've got to push to the maximum. 473 00:23:25,400 --> 00:23:27,095 Keep calm and carry on. 474 00:23:27,120 --> 00:23:28,655 For the grand final, 475 00:23:28,680 --> 00:23:32,055 the chefs have to produce for us a lavish banquet 476 00:23:32,080 --> 00:23:34,495 fit for the Roaring 1920s. 477 00:23:36,240 --> 00:23:39,215 The theme is from The Great Gatsby. 478 00:23:39,240 --> 00:23:42,255 In those times, they loved the glitz and glams 479 00:23:42,280 --> 00:23:43,775 and the extravagance... 480 00:23:43,800 --> 00:23:48,175 The showpiece will be inspired by a flapper called Lulu. 481 00:23:48,200 --> 00:23:51,655 ...so therefore it needs to be really spectacular to look at. 482 00:23:51,680 --> 00:23:53,295 Beautiful. 483 00:23:53,320 --> 00:23:57,815 We have asked the chefs to produce for us a spectacular centrepiece... 484 00:23:57,840 --> 00:24:02,535 A sharing tower of dessert to serve 80 people. 485 00:24:02,560 --> 00:24:04,895 It's the choux for the croquembouche. 486 00:24:04,920 --> 00:24:07,735 ...and two types of dessert - 40 pieces each. 487 00:24:07,760 --> 00:24:10,815 And of course, the flavour and texture 488 00:24:10,840 --> 00:24:12,695 needs to be simply amazing. 489 00:24:12,720 --> 00:24:14,615 We need to make a big push today. 490 00:24:14,640 --> 00:24:18,215 Roll up your sleeves, Chefs. The hard work begins now. 491 00:24:19,560 --> 00:24:22,295 Morning, Chefs. Good morning, Chefs. 492 00:24:22,320 --> 00:24:25,615 I'm actually quite intrigued. I saw a very sexy lady. 493 00:24:25,640 --> 00:24:27,975 Yes. Yeah. It's Louise Brooks. 494 00:24:28,000 --> 00:24:29,815 Who? Louise Brooks. 495 00:24:29,840 --> 00:24:33,055 American comedian and actress in the 1920s. 496 00:24:33,080 --> 00:24:35,855 Very famous. Her nickname is Lulu. 497 00:24:35,880 --> 00:24:38,255 Did you actually hand-carve and sculpture...? 498 00:24:38,280 --> 00:24:41,055 Yes. Wow. We hand-crafted and sculptured with the modelling chocolate. 499 00:24:41,080 --> 00:24:43,695 So, did you do it, or Daniel did it? No, Daniel is... 500 00:24:43,720 --> 00:24:46,775 Oh, well done, Daniel. It's a beautiful lady. It's beautiful. Well done. 501 00:24:46,800 --> 00:24:49,095 It's definitely a lot of skill to do that. 502 00:24:50,800 --> 00:24:53,895 LIAM: The frill of Lulu's dress will be a traditional St Honore 503 00:24:53,920 --> 00:24:56,895 with puff pastry, creme patissiere, and caramel. 504 00:24:56,920 --> 00:24:59,815 The individual desserts will be a lychee mousse perfume bottle 505 00:24:59,840 --> 00:25:01,175 with raspberry centre, 506 00:25:01,200 --> 00:25:02,695 and a chocolate roulade purse 507 00:25:02,720 --> 00:25:04,015 with peanut butter toffee 508 00:25:04,040 --> 00:25:05,695 and banana cream. 509 00:25:05,720 --> 00:25:07,975 How was your golden time? 510 00:25:08,000 --> 00:25:08,975 Went OK. 511 00:25:09,000 --> 00:25:12,215 We achieved 70%, 75%, but not everything, 512 00:25:12,240 --> 00:25:14,215 and today we have to run like hell. 513 00:25:14,240 --> 00:25:15,495 We need a miracle. 514 00:25:15,520 --> 00:25:16,735 You don't need a miracle. 515 00:25:16,760 --> 00:25:19,495 You guys have been amazing throughout the whole competition. Yeah. 516 00:25:19,520 --> 00:25:21,895 Just deliver some banging flavours and an amazing banquet, 517 00:25:21,920 --> 00:25:23,695 and you'll win, innit, Daniel? 518 00:25:23,720 --> 00:25:26,615 If it was like that, you know... 519 00:25:26,640 --> 00:25:30,135 Good luck. Thank you. Thank you. See you later on. See you later. 520 00:25:30,160 --> 00:25:32,935 ELLIE: While Mauro and Daniel try to make up 521 00:25:32,960 --> 00:25:35,215 for a suboptimal golden time... 522 00:25:35,240 --> 00:25:36,615 BLEEP! 523 00:25:36,640 --> 00:25:39,295 ...the other teams are assembling their desserts... 524 00:25:39,320 --> 00:25:41,615 The passion fruit and mango cheesecake 525 00:25:41,640 --> 00:25:42,895 is going to look like a diamond 526 00:25:42,920 --> 00:25:45,855 cos me and Raf are diamonds in the rough. 527 00:25:45,880 --> 00:25:49,215 ...and working on the more decorative elements of their showpieces. 528 00:25:49,240 --> 00:25:51,735 My head chef told me back in the days 529 00:25:51,760 --> 00:25:54,535 they were doing a lot of swans on the buffet. 530 00:25:54,560 --> 00:25:58,455 We are going to make a head and mask for Benoit 531 00:25:58,480 --> 00:26:00,015 and Cherish to wear them. 532 00:26:00,040 --> 00:26:01,495 A head and a...a mask? Yeah. 533 00:26:01,520 --> 00:26:03,015 Did you measure Benoit's head? 534 00:26:03,040 --> 00:26:05,375 He's got a rather large head. 535 00:26:05,400 --> 00:26:08,055 I'm not worried about wearing. 536 00:26:08,080 --> 00:26:12,415 I'm just worried the chocolate will melt on his head. 537 00:26:12,440 --> 00:26:13,895 Hat and mask will be joined 538 00:26:13,920 --> 00:26:17,255 by a tower of rhubarb and champagne jelly pannacotta 539 00:26:17,280 --> 00:26:18,935 and a citrus pavlova. 540 00:26:18,960 --> 00:26:20,375 In the centre will sit 541 00:26:20,400 --> 00:26:21,775 a croquembouche tower 542 00:26:21,800 --> 00:26:23,575 filled with hazelnut cream 543 00:26:23,600 --> 00:26:27,975 and prohibition-busting rum and vanilla creme patissiere. 544 00:26:28,000 --> 00:26:30,295 I've got a sense of deja vu with you guys. 545 00:26:30,320 --> 00:26:31,975 You've done a croquembouche before, 546 00:26:32,000 --> 00:26:34,695 and it was kind of breaking down, wasn't it? Mm. 547 00:26:34,720 --> 00:26:37,575 There is going to be structure so that it's more neat. 548 00:26:37,600 --> 00:26:39,215 You're leaving the cone inside? 549 00:26:39,240 --> 00:26:41,815 Yeah. Ah! 550 00:26:41,840 --> 00:26:44,175 That's cheating a little bit, isn't it? 551 00:26:44,200 --> 00:26:46,615 Well... Because the whole purpose of the croquembouche 552 00:26:46,640 --> 00:26:47,695 is showing your skills. 553 00:26:47,720 --> 00:26:50,535 You guys are not taking any risks. You're putting a frame underneath. 554 00:26:50,560 --> 00:26:53,095 Instead, I'm taking risks with sugar, I would say. 555 00:26:53,120 --> 00:26:54,295 SHE CHUCKLES 556 00:26:55,600 --> 00:26:58,655 This is the puff pastry for the St Honore. 557 00:26:58,680 --> 00:27:00,535 LIAM: While Mauro and Subin are sticking 558 00:27:00,560 --> 00:27:02,375 to classic sharing desserts... 559 00:27:02,400 --> 00:27:05,095 Someone needs to make a croquembouche brilliantly. 560 00:27:05,120 --> 00:27:06,295 Yeah. 561 00:27:06,320 --> 00:27:08,255 I think I said that badly. 562 00:27:08,280 --> 00:27:10,015 SHE LAUGHS Dear, oh, dear. 563 00:27:10,040 --> 00:27:11,655 It's too late to change anything, 564 00:27:11,680 --> 00:27:16,815 so I'm just going to focus on what I'm going to do. 565 00:27:16,840 --> 00:27:18,335 Andy and Raf... 566 00:27:18,360 --> 00:27:19,615 On here, Raf. 567 00:27:19,640 --> 00:27:22,215 ...are staking everything on a radical interpretation 568 00:27:22,240 --> 00:27:23,975 of the judges' brief. 569 00:27:24,000 --> 00:27:28,895 We have a speakeasy casino, so we've got a roulette table. 570 00:27:28,920 --> 00:27:30,295 Oh, I like that. 571 00:27:30,320 --> 00:27:32,615 Making a roulette table out of chocolate sugar? 572 00:27:32,640 --> 00:27:34,215 No, a roulette table we bought. 573 00:27:34,240 --> 00:27:35,615 Where is the centrepiece? 574 00:27:35,640 --> 00:27:39,295 So, our sharing centrepiece in the middle will be the macarons 575 00:27:39,320 --> 00:27:40,775 which are going to be poker chips. 576 00:27:40,800 --> 00:27:43,095 But they are not built up in any structure whatsoever? 577 00:27:43,120 --> 00:27:45,415 No. Not built up in any structure. 578 00:27:45,440 --> 00:27:48,975 We've treated the two desserts as the structural centrepieces, 579 00:27:49,000 --> 00:27:51,335 and then a table scene in the middle, 580 00:27:51,360 --> 00:27:53,055 so we flipped it on its head a little bit. 581 00:27:53,080 --> 00:27:54,695 Completely. Not just a little bit. 582 00:27:54,720 --> 00:27:57,415 Let's hope the rest is actually interesting enough 583 00:27:57,440 --> 00:27:59,855 to balance that one out a little bit. 584 00:27:59,880 --> 00:28:02,575 ELLIE: The individual desserts on the side will be a mango 585 00:28:02,600 --> 00:28:04,135 and passion fruit cheesecake 586 00:28:04,160 --> 00:28:06,615 and a coffee liqueur hazelnut rocher. 587 00:28:06,640 --> 00:28:10,495 The macaron poker chips will be filled with a whiskey caramel 588 00:28:10,520 --> 00:28:13,575 and etched with Cherish and Benoit's catchphrases, 589 00:28:13,600 --> 00:28:16,455 courtesy of another break with convention... 590 00:28:16,480 --> 00:28:18,775 Right, I'll start these macarons. Yeah. 591 00:28:18,800 --> 00:28:21,175 ...a laser printer. 592 00:28:21,200 --> 00:28:26,295 We've got "Boom!" for Benoit and then we've got "Cha-la-la!" 593 00:28:26,320 --> 00:28:28,655 And "Love it, love it, love it!" for Cherish. 594 00:28:28,680 --> 00:28:31,015 We might not give her the "Cha-la-la!" 595 00:28:31,040 --> 00:28:33,295 We might just keep that away, Justin case. 596 00:28:34,560 --> 00:28:37,975 Chefs, you're halfway through your final challenge. 597 00:28:38,000 --> 00:28:41,695 I have to make 100 choux buns for the St Honore. 598 00:28:41,720 --> 00:28:45,695 I'm trying to finish the croquembouche. 599 00:28:45,720 --> 00:28:47,775 Annie's trying to finish 600 00:28:47,800 --> 00:28:50,895 the chocolate decorations, the showpiece. 601 00:28:50,920 --> 00:28:52,575 This challenge is a test... 602 00:28:54,240 --> 00:28:57,095 ...not only of the chefs' ability to create delicious 603 00:28:57,120 --> 00:28:59,175 and beautiful desserts... 604 00:28:59,200 --> 00:29:02,015 I'm just demoulding all the sugar work. 605 00:29:02,040 --> 00:29:03,895 ELLIE: ..but of their skill with sugar. 606 00:29:03,920 --> 00:29:07,535 We've not done sugar, so it's been a massive learning curve for us. 607 00:29:07,560 --> 00:29:09,855 We've struggled with it behind the scenes. 608 00:29:09,880 --> 00:29:11,255 ...and chocolate. 609 00:29:11,280 --> 00:29:13,575 I need to redo the mask. 610 00:29:13,600 --> 00:29:16,695 Both of them I made yesterday are broken. 611 00:29:16,720 --> 00:29:22,295 We want to marry both chocolate and sugar in one showpiece. 612 00:29:23,480 --> 00:29:25,215 Is that...? Is that going? 613 00:29:25,240 --> 00:29:26,855 No, it's not going. 614 00:29:26,880 --> 00:29:29,215 A lack of experience in either discipline... 615 00:29:29,240 --> 00:29:31,855 BLEEP! You broke another? 616 00:29:31,880 --> 00:29:33,135 Yeah. 617 00:29:33,160 --> 00:29:35,095 ...could be cruelly exposed. 618 00:29:37,080 --> 00:29:39,695 Down, down, down, down, down, down, down. 619 00:29:39,720 --> 00:29:40,855 Ready? Yeah. 620 00:29:40,880 --> 00:29:43,175 It's cracking. Eugh. It's already cracked. 621 00:29:43,200 --> 00:29:44,335 Yeah. 622 00:29:44,360 --> 00:29:45,735 Oh, BLEEP. 623 00:29:48,120 --> 00:29:50,375 Hopefully, I can fix it. 624 00:29:50,400 --> 00:29:52,015 Yeah. 625 00:29:58,840 --> 00:30:01,135 We need to do it on the table, though, Raf. Yeah, yeah. 626 00:30:01,160 --> 00:30:02,295 I'm going to put it down, 627 00:30:02,320 --> 00:30:04,855 and then as you lift it, we'll slot it together. 628 00:30:04,880 --> 00:30:07,215 ELLIE: While Andy and Raf make urgent sugar repairs... 629 00:30:07,240 --> 00:30:08,575 Ready? 630 00:30:08,600 --> 00:30:12,335 ...the other teams are forging ahead with centrepieces and desserts. 631 00:30:18,720 --> 00:30:21,055 I mean, you can't go wrong with that flavour combination. 632 00:30:21,080 --> 00:30:23,415 Yeah, it's a win-win combination. Yeah, yeah, yeah. 633 00:30:23,440 --> 00:30:25,695 Just be really gentle. Hold it there. 634 00:30:27,160 --> 00:30:30,015 No, it's sat on the cloth. Yeah. How long's left? 635 00:30:30,040 --> 00:30:32,095 Chefs, you have two hours left. 636 00:30:32,120 --> 00:30:35,735 It's stuck to the cloth, mate. It's got to stay there mate. 637 00:30:35,760 --> 00:30:38,415 Yeah, unfortunately, there's not much we can do about it. 638 00:30:38,440 --> 00:30:39,815 Let's push on. 639 00:30:41,680 --> 00:30:44,975 Well, this is turning out to be the closest final 640 00:30:45,000 --> 00:30:46,255 we've ever had. 641 00:30:46,280 --> 00:30:48,775 Can you make a whiskey gel? Yeah, mate. 642 00:30:48,800 --> 00:30:51,655 We want it quite strong. It is the prohibition, after all. 643 00:30:51,680 --> 00:30:55,335 CHERISH: You can see that there is tension in the air at the moment. 644 00:30:55,360 --> 00:30:56,895 The Landmark Hotel... 645 00:30:59,440 --> 00:31:02,535 ...they've got a lot of skill on this plate. 646 00:31:02,560 --> 00:31:03,535 A lot to do. 647 00:31:05,840 --> 00:31:08,175 The centrepiece is going to be a St Honore. 648 00:31:08,200 --> 00:31:10,455 Oh, my goodness - they're bringing the classic in. 649 00:31:11,920 --> 00:31:15,695 Dorchester Hotel, we have Annie and Subin. 650 00:31:15,720 --> 00:31:19,775 But these pannacottas in a glass, is that enough? Hmm. 651 00:31:19,800 --> 00:31:22,095 ANDREW: Just trying to get all these printed. 652 00:31:22,120 --> 00:31:23,295 So, Harwoods Patisserie. 653 00:31:23,320 --> 00:31:26,335 CHERISH: Have you actually played roulette before? Never with macarons. 654 00:31:26,360 --> 00:31:28,815 I've got it. You got it? You just focus on the chocolate. 655 00:31:28,840 --> 00:31:31,415 These guys have got different sets of skills 656 00:31:31,440 --> 00:31:32,975 than anybody else in this kitchen... 657 00:31:33,000 --> 00:31:34,215 This is all we've got. 658 00:31:34,240 --> 00:31:35,815 ...and that's served them well so far 659 00:31:35,840 --> 00:31:38,175 because they are the team that won the most rounds. 660 00:31:38,200 --> 00:31:41,695 What we want to see today is also the faultless technical skill. 661 00:31:41,720 --> 00:31:44,015 Are they going to make our job difficult? 662 00:31:44,040 --> 00:31:45,575 Let's hope so. Yes. 663 00:31:45,600 --> 00:31:47,375 How long's left, please? 664 00:31:47,400 --> 00:31:51,015 Chefs, there's just one hour to go of the Roaring 1920s, 665 00:31:51,040 --> 00:31:54,535 then we are straight back into the bleak 2020s. 666 00:31:54,560 --> 00:31:55,935 One more to go. 667 00:31:55,960 --> 00:31:57,335 Sorry about that 668 00:31:57,360 --> 00:31:59,815 but, you know, at least we have a party to look forward to. 669 00:32:02,720 --> 00:32:06,215 With the end of the challenge near, 670 00:32:06,240 --> 00:32:08,735 friends and family and VIPs are arriving 671 00:32:08,760 --> 00:32:10,495 for tonight's ceremony, 672 00:32:10,520 --> 00:32:13,335 but only one team can be crowned winners. 673 00:32:13,360 --> 00:32:14,895 CHEERING 674 00:32:18,800 --> 00:32:21,135 Is your girlfriend coming tonight, Daniel, as well? 675 00:32:21,160 --> 00:32:23,535 Yes. She wants to make a selfie with you. 676 00:32:23,560 --> 00:32:25,975 Well, I want a selfie with her... and you! 677 00:32:28,640 --> 00:32:30,215 He's been quite a challenge. 678 00:32:30,240 --> 00:32:32,535 He's been my challenge as well... THEY LAUGH 679 00:32:32,560 --> 00:32:33,655 ...not only yours! 680 00:32:33,680 --> 00:32:36,695 Are we in? Yep. Yep. 681 00:32:36,720 --> 00:32:40,335 After ten weeks of gruelling competition... 682 00:32:40,360 --> 00:32:44,015 Come on, come on. No, don't more. Leave it there. 683 00:32:44,040 --> 00:32:47,815 ...the pressure to deliver the elaborate banquet displays... 684 00:32:47,840 --> 00:32:50,215 You can start filling these macarons, if you want. Yeah. 685 00:32:50,240 --> 00:32:52,535 ...and accompanying desserts... 686 00:32:52,560 --> 00:32:56,055 So, this is the citrus compote that's going to go into the pavlova. 687 00:32:56,080 --> 00:32:58,855 I have a lot to do, so no more questions, please. 688 00:32:58,880 --> 00:33:00,335 OK. No, don't move. 689 00:33:00,360 --> 00:33:01,775 ...is beginning to show. 690 00:33:01,800 --> 00:33:03,095 Here. Behind, behind. 691 00:33:03,120 --> 00:33:06,295 Yeah. Behind. No! This needs to be here. 692 00:33:06,320 --> 00:33:08,655 More, more. Push. 693 00:33:08,680 --> 00:33:11,375 Do you think you've learnt much about yourself doing this? 694 00:33:11,400 --> 00:33:14,175 No. I knew about myself so well. 695 00:33:14,200 --> 00:33:15,775 I'm impatient. 696 00:33:15,800 --> 00:33:18,535 I hate people talking to me when I work. 697 00:33:18,560 --> 00:33:21,175 I just know everything about myself at this point. 698 00:33:21,200 --> 00:33:23,455 Sorry about that, mate. SHE LAUGHS 699 00:33:30,480 --> 00:33:33,255 Chefs, you have 30 minutes left. 700 00:33:43,680 --> 00:33:46,015 I'm just wrapping the rocher 701 00:33:46,040 --> 00:33:49,575 just to give us something a bit more elegant. 702 00:33:49,600 --> 00:33:52,375 Part of the dress, closing in the back. 703 00:33:54,480 --> 00:33:55,455 Argh! 704 00:33:58,600 --> 00:34:02,575 A lot of things to do to finish the desserts. 705 00:34:02,600 --> 00:34:04,815 Can you take the paper here? 706 00:34:11,440 --> 00:34:13,775 These yellow ones need to go in the fridge. 707 00:34:13,800 --> 00:34:17,815 Yeah. In fact, they need to go in the freezer. They're too soft. 708 00:34:17,840 --> 00:34:19,335 I need to spray. 709 00:34:19,360 --> 00:34:21,855 OK, spray, spray. we'll go with the St Honore. 710 00:34:21,880 --> 00:34:23,615 SPRAY GUN HISSES 711 00:34:23,640 --> 00:34:25,015 Argh, BLEEP! 712 00:34:25,040 --> 00:34:27,335 How's it coming along? Everything running to time? 713 00:34:27,360 --> 00:34:28,415 No, no. Very BLEEP. 714 00:34:28,440 --> 00:34:29,575 Hmm? 715 00:34:29,600 --> 00:34:31,935 We need to make a miracle. It was too ambitious. 716 00:34:31,960 --> 00:34:33,735 Try your hardest to complete it, OK? Yes. 717 00:34:33,760 --> 00:34:35,215 Good luck, Chefs. Thanks. 718 00:34:35,240 --> 00:34:38,295 We need to start putting everything together on the table. 719 00:34:46,720 --> 00:34:49,095 Maybe try and go round, like a tower. 720 00:34:49,120 --> 00:34:50,375 Like a croquembouche. 721 00:34:50,400 --> 00:34:51,815 Like a croquembouche, mate. 722 00:34:53,480 --> 00:34:54,735 How long have we got? 723 00:34:54,760 --> 00:34:57,255 You have five minutes left. 724 00:34:57,280 --> 00:34:58,495 Yeah, let's go, Raf. 725 00:35:00,600 --> 00:35:01,855 Oh! 726 00:35:01,880 --> 00:35:04,375 "Ooh-la-la!" can go there. 727 00:35:04,400 --> 00:35:06,135 This is the last element. 728 00:35:20,680 --> 00:35:23,855 Happy? I can't even believe we got it done, to be honest. 729 00:35:23,880 --> 00:35:26,095 Chefs, you have one minute left. 730 00:35:30,600 --> 00:35:31,775 OK, Daniel. 731 00:35:31,800 --> 00:35:32,855 Lovely, mate. 732 00:35:46,640 --> 00:35:47,615 Come, Daniel. 733 00:35:59,000 --> 00:36:00,695 Put the tray on the floor. 734 00:36:00,720 --> 00:36:03,575 Chefs, that is the end of your final challenge. 735 00:36:03,600 --> 00:36:06,975 Please step away from your 1920s banquet displays. 736 00:36:07,000 --> 00:36:09,655 How many more? Have we got it? 40. 737 00:36:09,680 --> 00:36:11,575 Chefs, finished! 738 00:36:11,600 --> 00:36:13,615 Well done, mate. It's over. 739 00:36:13,640 --> 00:36:15,215 Congrats, everyone. That's it. 740 00:36:15,240 --> 00:36:17,775 Whoo! ELLIE: You've done it! 741 00:36:23,000 --> 00:36:25,535 Not bad, actually. Anyway, it's over. 742 00:36:25,560 --> 00:36:28,655 No more talking when we are working. 743 00:36:28,680 --> 00:36:30,575 We haven't done bad. 744 00:36:41,720 --> 00:36:44,375 After seven hours of high-pressure baking, 745 00:36:44,400 --> 00:36:47,135 the chefs will now face the judges for the final time. 746 00:36:49,960 --> 00:36:52,255 Andrew and Raf from Harwoods Patisserie, 747 00:36:52,280 --> 00:36:53,455 come on up. 748 00:36:57,800 --> 00:37:00,775 We'd like to invite you to play some roulette. 749 00:37:00,800 --> 00:37:03,535 I'm going to bet everything in. 750 00:37:03,560 --> 00:37:06,375 I'm going to put two, cos I'm more cautious. 751 00:37:15,120 --> 00:37:17,135 I won! Yes! 752 00:37:17,160 --> 00:37:19,415 Well done, Cherish. Oh, la-la-la-la. 753 00:37:21,000 --> 00:37:23,535 I really like the interaction of your showpiece, 754 00:37:23,560 --> 00:37:26,775 but your centrepiece had to be totally edible, 755 00:37:26,800 --> 00:37:29,335 and the macarons are the only edible part. 756 00:37:29,360 --> 00:37:33,695 Well, we shall see. Has the gamble paid off? 757 00:37:33,720 --> 00:37:35,095 "Oh, cha-la-la". 758 00:37:35,120 --> 00:37:36,455 BENOIT LAUGHS 759 00:37:36,480 --> 00:37:38,935 Would you please take us through your taste profile? 760 00:37:38,960 --> 00:37:42,455 We have a toasted almond shell with a caramel, 761 00:37:42,480 --> 00:37:44,735 and then a whiskey gel in the centre. 762 00:37:49,040 --> 00:37:50,895 THEY LAUGH 763 00:37:50,920 --> 00:37:53,495 The macaron is beautifully baked, 764 00:37:53,520 --> 00:37:56,935 and the filling is absolutely gorgeous. 765 00:37:56,960 --> 00:38:00,135 Toffee caramel, like, with a bit of whiskey. 766 00:38:00,160 --> 00:38:01,495 You've done a good job there. 767 00:38:01,520 --> 00:38:04,895 Could you please serve us the little sparkling diamonds? 768 00:38:04,920 --> 00:38:08,975 So, we have a passion fruit and mango cheesecake, 769 00:38:09,000 --> 00:38:12,295 and then the cigars are the digestive crumble, 770 00:38:12,320 --> 00:38:15,335 and a passion fruit and mango sauce in the bottle. 771 00:38:20,200 --> 00:38:25,175 Chefs, it's ever so refreshing to eat the mango and the passion. 772 00:38:25,200 --> 00:38:28,295 It's ever so light, it's ever so flavoursome. 773 00:38:28,320 --> 00:38:32,975 My little criticism, the sauce is a little bit too acidic. 774 00:38:33,000 --> 00:38:36,215 We have a hazelnut and coffee rocher - 775 00:38:36,240 --> 00:38:39,295 hazelnut mousse, coffee liqueur ganache 776 00:38:39,320 --> 00:38:42,895 with layers of hazelnut sponge, and then a milk chocolate shell. 777 00:38:45,200 --> 00:38:47,815 The sponge is ever so smooth, 778 00:38:47,840 --> 00:38:52,215 and then, boom, comes the indulgent chocolate ganache 779 00:38:52,240 --> 00:38:53,615 that you put in. 780 00:38:53,640 --> 00:38:55,935 It is, "Ooh, la-la!" 781 00:38:55,960 --> 00:38:59,935 Well, this is when - it happens rarely on this show - we disagree. 782 00:39:01,920 --> 00:39:03,135 Poker face! 783 00:39:03,160 --> 00:39:06,415 THEY LAUGH 784 00:39:06,440 --> 00:39:07,975 I love it! 785 00:39:08,000 --> 00:39:10,335 I loved every bit of it. It's beautiful. Well done. 786 00:39:10,360 --> 00:39:11,735 Thank you. Thank you. 787 00:39:13,280 --> 00:39:15,495 We can take these hats off now. 788 00:39:18,800 --> 00:39:22,135 Annie and Subin from The Dorchester, please come forward. 789 00:39:29,120 --> 00:39:30,335 Strike a pose. 790 00:39:30,360 --> 00:39:32,135 THEY LAUGH 791 00:39:32,160 --> 00:39:33,495 Sorry! 792 00:39:34,920 --> 00:39:37,415 THEY LAUGH 793 00:39:37,440 --> 00:39:39,335 All in all, it looks great. 794 00:39:39,360 --> 00:39:43,815 The little downside, it rests on a cone of stainless steel 795 00:39:43,840 --> 00:39:46,495 where, if you wanted to show us more skills, 796 00:39:46,520 --> 00:39:49,055 you would have actually created edible platforms 797 00:39:49,080 --> 00:39:51,975 to hold your cone in height. 798 00:39:52,000 --> 00:39:53,215 Let's taste. 799 00:39:53,240 --> 00:39:54,495 We have two flavours. 800 00:39:54,520 --> 00:39:56,855 One of the flavours, it will be a vanilla and rum. 801 00:39:56,880 --> 00:39:59,255 The other will be a hazelnut. 802 00:39:59,280 --> 00:40:01,295 I really like the hazelnut profile. 803 00:40:01,320 --> 00:40:03,855 I think it's ever so beautiful to eat. 804 00:40:03,880 --> 00:40:06,375 The choux bun itself is well baked. 805 00:40:06,400 --> 00:40:07,895 The caramel is lovely. 806 00:40:07,920 --> 00:40:10,375 The only thing, it's a little bit thick. 807 00:40:10,400 --> 00:40:12,815 Now it's about time to talk about one of your desserts. 808 00:40:12,840 --> 00:40:14,055 What have we got? 809 00:40:14,080 --> 00:40:16,415 From the bottom, we have the strawberry compote, 810 00:40:16,440 --> 00:40:19,495 and then we put the vanilla pannacotta, 811 00:40:19,520 --> 00:40:23,375 rhubarb jelly, poached rhubarb with orange blossom, 812 00:40:23,400 --> 00:40:27,135 and then we have some fresh strawberry with the meringue. 813 00:40:27,160 --> 00:40:31,135 The flavour profile of your dessert is absolutely beautiful, 814 00:40:31,160 --> 00:40:33,455 from the strawberry at the bottom to the rhubarb - 815 00:40:33,480 --> 00:40:34,775 I like the rhubarb as well. 816 00:40:34,800 --> 00:40:37,855 All of this loveliness is not enough to compensate with the fact 817 00:40:37,880 --> 00:40:40,375 that your pannacotta is a little bit too set in the middle. 818 00:40:40,400 --> 00:40:44,295 It takes quite some while to melt the gelatine that is on my palate. 819 00:40:44,320 --> 00:40:46,655 What have we got for our second dessert, then? 820 00:40:46,680 --> 00:40:50,375 It's a citrus pavlova with the orange blossom Chantilly. 821 00:40:50,400 --> 00:40:53,895 Would you tell us what is inside the citrus compote, please? 822 00:40:53,920 --> 00:40:56,295 Grapefruit segments, mandarin segments, 823 00:40:56,320 --> 00:40:59,375 finger lime with some citrus gel. 824 00:40:59,400 --> 00:41:02,055 I'm sorry, but I don't like it. 825 00:41:02,080 --> 00:41:04,535 I loved it. HE LAUGHS 826 00:41:04,560 --> 00:41:05,935 This is lovely. 827 00:41:05,960 --> 00:41:09,935 It's layers of flavour pounded onto your palate. 828 00:41:09,960 --> 00:41:13,255 What I particularly like is the little lime 829 00:41:13,280 --> 00:41:14,855 that just pops on my palate. 830 00:41:14,880 --> 00:41:16,535 I was like, "Oops! I like that." 831 00:41:16,560 --> 00:41:18,135 Thank you, Chefs. Thank you. 832 00:41:24,000 --> 00:41:26,295 Mauro and Daniel from The Landmark London, 833 00:41:26,320 --> 00:41:27,455 please come forward. 834 00:41:35,320 --> 00:41:38,895 Chefs, look at what you have put up for us. 835 00:41:38,920 --> 00:41:42,055 It is so flamboyant, it's so extravagant. 836 00:41:42,080 --> 00:41:46,495 It is so showy, and this is what the competition is about. 837 00:41:46,520 --> 00:41:49,655 Though, I will take you for a make-up lesson. 838 00:41:49,680 --> 00:41:51,575 LAUGHTER 839 00:41:51,600 --> 00:41:54,455 Let's taste the St Honore. 840 00:41:54,480 --> 00:41:58,855 It's a classic St Honore made with a puff pastry, 841 00:41:58,880 --> 00:42:01,735 vanilla custard, and a toffee caramel sauce, 842 00:42:01,760 --> 00:42:05,135 and choux buns filled with pastry cream. 843 00:42:05,160 --> 00:42:08,135 Your cream was as light as a feather. 844 00:42:08,160 --> 00:42:11,295 Your choux pastry, you cooked right to perfection. 845 00:42:11,320 --> 00:42:13,615 The sugar paste that you put on the top 846 00:42:13,640 --> 00:42:15,335 was just the right thickness. 847 00:42:15,360 --> 00:42:19,735 And then your creme patissiere was delightful. 848 00:42:19,760 --> 00:42:22,055 OK, let's start with the two desserts. 849 00:42:22,080 --> 00:42:23,775 We start with the perfume. 850 00:42:26,240 --> 00:42:29,575 It's a very rushed job that we can see, yeah? 851 00:42:29,600 --> 00:42:33,215 For a final, I would expect you to be a more refined finish. 852 00:42:33,240 --> 00:42:36,295 It's lychee cream cheese mousse, 853 00:42:36,320 --> 00:42:40,095 and then inside there is a compote of raspberry with roses, 854 00:42:40,120 --> 00:42:42,455 and at the bottom there is a raspberry crunchy base 855 00:42:42,480 --> 00:42:45,175 we've done with a chocolate raspberry buffer. 856 00:42:45,200 --> 00:42:47,695 The flavour is OK, but it's one texture. 857 00:42:47,720 --> 00:42:49,175 It's everything soft, soft, soft, 858 00:42:49,200 --> 00:42:51,815 and then you've got a very thin crunchy at the bottom. 859 00:42:51,840 --> 00:42:54,495 There is one more dessert to discover from you guys. 860 00:42:54,520 --> 00:42:55,775 What will that be? 861 00:42:55,800 --> 00:42:57,655 The last dessert is the handbag. 862 00:42:57,680 --> 00:42:59,375 A little bit like the other desserts, 863 00:42:59,400 --> 00:43:01,855 the finishing touches have been rushed. 864 00:43:01,880 --> 00:43:05,375 It's a chocolate roulade with a salted caramel sauce, 865 00:43:05,400 --> 00:43:07,055 a banana cremeux, 866 00:43:07,080 --> 00:43:09,335 and a dark chocolate cremeux on top. 867 00:43:10,600 --> 00:43:14,495 Well, it tastes a lot better than it looks. 868 00:43:14,520 --> 00:43:16,015 I love every element of it. 869 00:43:16,040 --> 00:43:18,415 The sponge is so light, 870 00:43:18,440 --> 00:43:22,455 and of course, powerful flavours of the peanuts and the banana, 871 00:43:22,480 --> 00:43:24,095 and a bit of chocolate on that. 872 00:43:24,120 --> 00:43:26,415 Boom! Allez, I give you one of those. 873 00:43:26,440 --> 00:43:27,495 Thanks, Chef. Thank you. 874 00:43:27,520 --> 00:43:28,735 For the last time, 875 00:43:28,760 --> 00:43:30,655 would Daniel give us a smile, please? 876 00:43:30,680 --> 00:43:32,935 THEY LAUGH 877 00:43:32,960 --> 00:43:34,735 Yes! I got a smile! 878 00:43:37,160 --> 00:43:39,695 CHEERING AND APPLAUSE 879 00:43:42,000 --> 00:43:44,775 ELLIE: While the chefs reunite with friends and family... 880 00:43:44,800 --> 00:43:47,695 This is going to be a very hard final to judge, isn't it? 881 00:43:47,720 --> 00:43:50,015 LIAM: ..Cherish and Benoit have a decision to make. 882 00:43:50,040 --> 00:43:51,535 When it comes to the perfume bottle, 883 00:43:51,560 --> 00:43:53,855 it's the first from this team I've got a dessert 884 00:43:53,880 --> 00:43:55,495 I wasn't completely won over with. 885 00:43:55,520 --> 00:43:56,855 CHEERING 886 00:43:56,880 --> 00:43:59,215 We weren't sure if we were going to finish. 887 00:43:59,240 --> 00:44:01,975 Whatever happens, I'm proud of what we have done. 888 00:44:02,000 --> 00:44:03,375 I can't ask more than this. 889 00:44:05,440 --> 00:44:07,895 The pannacotta is a little bit on the firm side, 890 00:44:07,920 --> 00:44:09,775 so that kills the whole "wow" factor. 891 00:44:09,800 --> 00:44:11,735 We really pushed ourselves, 892 00:44:11,760 --> 00:44:14,575 and we didn't even have time to think. 893 00:44:14,600 --> 00:44:17,215 I have no clue who's going to be the winner. 894 00:44:17,240 --> 00:44:19,015 Eat something. 895 00:44:19,040 --> 00:44:22,055 When it comes to the centrepiece, we had a great deal of fun... 896 00:44:22,080 --> 00:44:25,775 Mm-hm. ..but it's made out of plastic. Mm. 897 00:44:25,800 --> 00:44:27,175 Was it enough? 898 00:44:27,200 --> 00:44:30,135 Technically, the skills in the room are just high level. 899 00:44:30,160 --> 00:44:31,975 Astronomical, I'd say. 900 00:44:32,000 --> 00:44:34,895 Yesterday was close, and today I think it's even closer. 901 00:44:34,920 --> 00:44:35,975 Yes. 902 00:44:38,400 --> 00:44:39,695 CHEERING AND APPLAUSE 903 00:44:41,960 --> 00:44:43,615 Good evening, everyone. 904 00:44:43,640 --> 00:44:45,655 Annie and Subin from The Dorchester, 905 00:44:45,680 --> 00:44:48,015 Mauro and Daniel from The Landmark London, 906 00:44:48,040 --> 00:44:50,335 Andrew and Raf from Harwoods Patisserie, 907 00:44:50,360 --> 00:44:51,815 please step forward. 908 00:44:54,320 --> 00:44:58,975 After much consideration, the judges have made their decision. 909 00:45:02,800 --> 00:45:07,455 The winners of Bake Off: The Professionals 2023 are... 910 00:45:11,960 --> 00:45:13,375 ...Mauro and Daniel. 911 00:45:13,400 --> 00:45:16,015 CHEERING AND APPLAUSE 912 00:45:22,080 --> 00:45:23,815 So late in my career, 913 00:45:23,840 --> 00:45:26,975 it's a bit different than when you are young and thirsty. 914 00:45:27,000 --> 00:45:28,775 CHEERING AND APPLAUSE 915 00:45:28,800 --> 00:45:32,535 I think I get back the spirit of fighting, you know? 916 00:45:32,560 --> 00:45:33,975 CHEERING AND APPLAUSE 917 00:45:34,000 --> 00:45:35,415 We worked so hard for this. 918 00:45:35,440 --> 00:45:40,095 The stomachache is gone... and I feel ten kilos lighter. 919 00:45:40,120 --> 00:45:41,455 THEY LAUGH 920 00:45:42,880 --> 00:45:44,895 It was a very tough decision, 921 00:45:44,920 --> 00:45:47,335 but we are very happy for Mauro and Daniel. 922 00:45:47,360 --> 00:45:50,295 They've worked their socks off all throughout the competition, 923 00:45:50,320 --> 00:45:51,855 and they've been brilliant. 924 00:45:51,880 --> 00:45:55,135 Well, Mauro and Daniel never give up, 925 00:45:55,160 --> 00:45:58,375 and that is the key for them to win this year. 926 00:45:58,400 --> 00:45:59,575 You've done well. 927 00:45:59,600 --> 00:46:02,375 I'm happy for them because they deserve it. 928 00:46:02,400 --> 00:46:03,775 They pushed a lot. 929 00:46:03,800 --> 00:46:05,255 It was so close. 930 00:46:05,280 --> 00:46:08,095 When we came into this, it wasn't really about the title. 931 00:46:08,120 --> 00:46:10,455 That's nice, obviously, and we'd have appreciated it, 932 00:46:10,480 --> 00:46:14,135 but overall, just having the experience together was amazing. 933 00:46:15,400 --> 00:46:18,295 It's a dream. A dream come true, yeah. 934 00:46:20,320 --> 00:46:22,535 CHEERING AND APPLAUSE 935 00:46:25,840 --> 00:46:29,295 MUSIC: Barcarolle by Jacques Offenbach 936 00:46:45,840 --> 00:46:47,775 Subtitles by Red Bee Media