1 00:00:02,000 --> 00:00:04,040 Last time... Keep it up. ..It was the quarterfinal. 2 00:00:04,080 --> 00:00:06,280 Martin, stop panicking. I'll stop panicking. 3 00:00:06,320 --> 00:00:07,800 With a sub-in for Subin... 4 00:00:07,840 --> 00:00:09,400 Wallace, nice to meet you. 5 00:00:09,440 --> 00:00:11,680 ..The Dorchester finally finished a showpiece... 6 00:00:11,720 --> 00:00:13,960 Bravo, I will give you a boom. 7 00:00:14,000 --> 00:00:16,040 Hold. ..And riding the crest of a wave... 8 00:00:16,080 --> 00:00:18,160 You have the best showpiece. 9 00:00:18,200 --> 00:00:20,280 ..Mauro and Daniel took first place. 10 00:00:20,320 --> 00:00:22,600 Are you going to crack a smile? Yeah. 11 00:00:22,640 --> 00:00:26,280 But while Mayank and Dharma nearly crashed out, 12 00:00:26,320 --> 00:00:29,840 it was Caroline and Martin whose dreams were shattered. 13 00:00:29,880 --> 00:00:32,360 Urgh! Out this week. 14 00:00:33,640 --> 00:00:36,240 This time... You are fighting for a place in final. 15 00:00:36,280 --> 00:00:37,360 ..four teams... 16 00:00:37,400 --> 00:00:39,840 My heart is pumping. Beep-beep-beep. ..become three... 17 00:00:39,880 --> 00:00:42,280 Oh, my God. ..As they face a secret challenge... 18 00:00:42,320 --> 00:00:45,240 Oh, slowly, slowly, slowly! ..set by a star guest judge... 19 00:00:45,280 --> 00:00:47,920 What? ..And a Land of the Giants showpiece. 20 00:00:47,960 --> 00:00:49,400 Go big, but go small. 21 00:00:49,440 --> 00:00:51,000 Who'll rise to the occasion? 22 00:00:51,040 --> 00:00:53,880 Hold it, hold it, hold it. And who will come up short? 23 00:00:53,920 --> 00:00:55,200 {\an1}GASPING. 24 00:00:55,240 --> 00:00:58,120 Is this enough to take you to the final? 25 00:00:58,160 --> 00:00:59,320 Argh! 26 00:01:05,760 --> 00:01:08,160 Just four teams remain to battle it out for 27 00:01:08,200 --> 00:01:10,560 a place in next week's grand final. 28 00:01:10,600 --> 00:01:12,360 We are ready to fight until the end. 29 00:01:12,400 --> 00:01:13,880 I see the final there 30 00:01:13,920 --> 00:01:16,680 and we want to actually reach it. That's it. 31 00:01:16,720 --> 00:01:18,480 It feels really good to be in the semifinal. 32 00:01:18,520 --> 00:01:21,120 I can't believe we're here. A little pastry shop up in Wigan 33 00:01:21,160 --> 00:01:23,840 coming down here to compete against some of the big names. 34 00:01:23,880 --> 00:01:27,560 Come on, north! Come up north, have a little look at what we do. 35 00:01:27,600 --> 00:01:31,280 To secure their spot, the teams face the ultimate secret challenge. 36 00:01:31,320 --> 00:01:33,696 The semifinals and the secret challenge will be very difficult 37 00:01:33,720 --> 00:01:36,440 and we're just hoping it's something that probably we've done before. 38 00:01:37,640 --> 00:01:38,760 You too, Sir. 39 00:01:38,800 --> 00:01:40,440 I just hope it's not vegan. 40 00:01:40,480 --> 00:01:43,320 Yeah, vegan pastry going to be pain in the ass. 41 00:01:43,360 --> 00:01:45,280 Vegan. 42 00:01:45,320 --> 00:01:46,320 We go home. 43 00:01:52,760 --> 00:01:54,400 Good morning, chefs. Welcome back 44 00:01:54,440 --> 00:01:56,760 and congratulations on making it through to 45 00:01:56,800 --> 00:01:58,920 the semifinal where you will face 46 00:01:58,960 --> 00:02:02,000 a secret challenge unlike any you've faced before. 47 00:02:02,040 --> 00:02:03,440 Isn't that right, Cherish? 48 00:02:03,480 --> 00:02:07,120 That is right, Ellie. Chef, please welcome the man 49 00:02:07,160 --> 00:02:08,760 that set the challenge, 50 00:02:08,800 --> 00:02:12,960 one of the most respect chef in Britain today. 51 00:02:13,000 --> 00:02:16,880 The head pastry chef at Harrods Philip Khoury. 52 00:02:19,760 --> 00:02:21,440 What? 53 00:02:21,480 --> 00:02:23,040 Good morning, chefs. 54 00:02:23,080 --> 00:02:24,800 For today's challenge I'd like you 55 00:02:24,840 --> 00:02:26,760 to make one of my favourite creations. 56 00:02:28,600 --> 00:02:30,000 This is Dawn of a New Day. 57 00:02:30,040 --> 00:02:34,000 It's an entirely plant-based dessert that unites conference pears, gently 58 00:02:34,040 --> 00:02:35,760 poached in earl grey tea, with 59 00:02:35,800 --> 00:02:37,880 a velvety dairy-free milk chocolate cream, 60 00:02:37,920 --> 00:02:39,080 earl grey sponge, 61 00:02:39,120 --> 00:02:41,360 chocolate Chantilly and a biscuit crunch. 62 00:02:41,400 --> 00:02:45,720 That sounds delicious. Benoit, anything else to add? 63 00:02:45,760 --> 00:02:49,120 Oui, bien sur. You've all been given all the ingredients 64 00:02:49,160 --> 00:02:53,240 and equipment required to do six perfect Dawn of a New Day 65 00:02:53,280 --> 00:02:57,720 desserts. But remember today you have three judges to impress, 66 00:02:57,760 --> 00:03:01,200 so your job has become 50% harder. Mm. 67 00:03:01,240 --> 00:03:03,160 Very impressive maths, Benoit. 68 00:03:03,200 --> 00:03:05,040 I do what I can. 69 00:03:05,080 --> 00:03:08,440 Chefs, you have two and a half hours to complete this challenge. 70 00:03:08,480 --> 00:03:11,240 Good luck and your time starts now. 71 00:03:13,920 --> 00:03:15,720 This is exciting! 72 00:03:15,760 --> 00:03:17,960 Yes, it is. Are you ready for this? 73 00:03:18,000 --> 00:03:20,080 Absolutely. Can't wait to see what they do. 74 00:03:20,120 --> 00:03:23,000 It's a good one. The surprise challenge is a good one. 75 00:03:23,040 --> 00:03:25,000 Vegan. We guessed it right. 76 00:03:25,040 --> 00:03:26,560 A bit worried. 77 00:03:26,600 --> 00:03:28,480 It's beautiful, I love this dessert. 78 00:03:28,520 --> 00:03:30,960 I've seen it on social media. And I love this chef, 79 00:03:31,000 --> 00:03:35,120 Philip is very good. So I'm excited to do this today. 80 00:03:35,160 --> 00:03:37,960 The teams have all been given identical ingredients 81 00:03:38,000 --> 00:03:40,640 and the same pared back version of Philip's recipe. 82 00:03:40,680 --> 00:03:43,360 Oh, my God, there are so many elements. 83 00:03:43,400 --> 00:03:45,760 My heart is pumping. Beep-beep-beep-beep. 84 00:03:45,800 --> 00:03:47,680 Now they must use their instincts 85 00:03:47,720 --> 00:03:49,360 and years of pastry experience 86 00:03:49,400 --> 00:03:53,360 to recreate six stunning Dawn of a New Day desserts. 87 00:03:53,400 --> 00:03:55,040 Have you heard of this dessert before? 88 00:03:55,080 --> 00:03:57,240 I have eaten this dessert before. You've eaten it? 89 00:03:57,280 --> 00:03:59,720 Well, of course. If anyone was going to have tasted it in 90 00:03:59,760 --> 00:04:02,520 the room it's going to be you. Because you flipping love Harrods. 91 00:04:02,560 --> 00:04:06,280 Yeah. It does look absolutely perfect. It is. So there is quite 92 00:04:06,320 --> 00:04:09,800 a lot of pressure there. So many elements, precision. 93 00:04:09,840 --> 00:04:12,240 In two and a half hours. In two and a half hours. 94 00:04:14,240 --> 00:04:17,880 Wow, wow, wow. What can I say, Philip? 95 00:04:17,920 --> 00:04:21,640 This is elegant, sophisticated and so intricate. 96 00:04:21,680 --> 00:04:24,280 Yeah, they look stunning. Where'd you get this inspiration from? 97 00:04:24,320 --> 00:04:26,520 When I created this, pears were in season. 98 00:04:26,560 --> 00:04:29,360 I thought, "What goes with pear? Chocolate and earl grey." 99 00:04:29,400 --> 00:04:30,760 There are a number of components. 100 00:04:30,800 --> 00:04:33,200 We've got these fresh juicy poached pears. 101 00:04:33,240 --> 00:04:35,616 You should be able to bite into it and still have some texture. 102 00:04:35,640 --> 00:04:37,040 You don't want it to be too mushy. 103 00:04:37,080 --> 00:04:39,640 We've got this thick, velvety milk chocolate cream. 104 00:04:39,680 --> 00:04:43,080 The sponge, you don't want it to be dense or too flat. 105 00:04:43,120 --> 00:04:45,280 And the chocolate Chantilly that goes on top. 106 00:04:45,320 --> 00:04:46,840 Absolutely stunning dessert. 107 00:04:46,880 --> 00:04:50,120 Elegant combination of flavours, full of texture. I love it. 108 00:04:50,160 --> 00:04:53,080 So what is the most difficult to nail? 109 00:04:53,120 --> 00:04:55,760 On paper, this recipe looks like a petit gateau, 110 00:04:55,800 --> 00:04:58,920 but what they don't see on paper is all the detail. 111 00:04:58,960 --> 00:05:01,320 The visual is actually inspired by a sunrise. 112 00:05:01,360 --> 00:05:02,800 This takes a lot of finesse. 113 00:05:02,840 --> 00:05:04,280 Getting that chocolate tempered 114 00:05:04,320 --> 00:05:08,640 and spread beautifully, placing them perfectly, so that everything fits. 115 00:05:08,680 --> 00:05:11,840 Wow, this is such a difficult challenge. 116 00:05:11,880 --> 00:05:14,600 They need to look at every little aspect of this recipe 117 00:05:14,640 --> 00:05:17,760 to make it technically right. A lot can go right, but also 118 00:05:17,800 --> 00:05:20,176 a lot can go wrong. A lot can go wrong. Yeah, I was leading you 119 00:05:20,200 --> 00:05:21,680 into this one. You're right. 120 00:05:23,560 --> 00:05:27,400 Good morning, Mauro and Daniel. Good morning. Our reigning champions. 121 00:05:27,440 --> 00:05:30,280 Yes, you baby! Going into the semifinal, 122 00:05:30,320 --> 00:05:33,400 that's got to be nice. You're like, "Yeah, it was until we got this." 123 00:05:33,440 --> 00:05:36,080 You're giving me pressure. It is a lot of pressure, isn't it? 124 00:05:36,120 --> 00:05:38,920 And when you've been lumbered with this secret challenge. 125 00:05:38,960 --> 00:05:41,440 Daniel, have you seen the dessert before? Yes. 126 00:05:43,240 --> 00:05:44,560 Are you excited to make it? 127 00:05:46,080 --> 00:05:47,200 Yeah. 128 00:05:48,400 --> 00:05:50,680 Do you feel confident about what you need to do? 129 00:05:50,720 --> 00:05:55,280 It's something new, so we have to be very focusing on what we do. 130 00:05:55,320 --> 00:05:57,000 Yeah, focusing and not talking 131 00:05:57,040 --> 00:05:59,280 to a strange woman with a fancy collar. 132 00:06:02,800 --> 00:06:06,840 At the heart of Philip's dessert is an earl grey infused pear compote. 133 00:06:06,880 --> 00:06:09,560 I love these flavours. I love earl grey. 134 00:06:09,600 --> 00:06:12,200 And as with every element the chefs must produce... 135 00:06:14,400 --> 00:06:16,080 ..precision is paramount. 136 00:06:16,120 --> 00:06:18,960 It doesn't say. It just says, "Poach the pear." 137 00:06:19,000 --> 00:06:21,120 Too long, they risk a mushy middle. 138 00:06:21,160 --> 00:06:24,400 Oh, Mayank running! Oh, he's fast today. 139 00:06:24,440 --> 00:06:27,840 Not long enough, they'll be crunchy and lack earl grey flavour. 140 00:06:27,880 --> 00:06:30,240 Are these cooked already? Yeah. 141 00:06:30,280 --> 00:06:32,560 Did you taste it? I tasted it. I thought I could go more, 142 00:06:32,600 --> 00:06:35,480 but I was worried that it might just get over-cooked. All right. 143 00:06:35,520 --> 00:06:37,600 Anything that you are worried about? 144 00:06:37,640 --> 00:06:38,800 The whole composition. 145 00:06:38,840 --> 00:06:41,056 It's a legendary dessert. I don't know how much we're going 146 00:06:41,080 --> 00:06:42,160 to get it close. 147 00:06:42,200 --> 00:06:46,040 Very important, the decoration is so intricate. It's so refined. 148 00:06:46,080 --> 00:06:49,680 Finesse. Refinement has been a little bit of a struggle 149 00:06:49,720 --> 00:06:51,240 with you in the past. 150 00:06:51,280 --> 00:06:53,880 Agreed, Chef. Today you can't do that. This is the proper test 151 00:06:53,920 --> 00:06:56,760 for you, and you are in the semifinal after all. Yes, it is. 152 00:06:56,800 --> 00:06:58,880 You need to nail it and get it right. 153 00:06:58,920 --> 00:07:00,360 Yes, Chef. 154 00:07:00,400 --> 00:07:04,200 I'm weighing out the pear compote that's going to be frozen 155 00:07:04,240 --> 00:07:05,280 into the mould. 156 00:07:05,320 --> 00:07:06,600 To achieve the perfect balance 157 00:07:06,640 --> 00:07:10,960 of flavours, Philip's recipe requires exactly 25g 158 00:07:11,000 --> 00:07:13,000 of poached pears in each dessert. 159 00:07:13,040 --> 00:07:16,080 It's very precise. Oh, my God. 160 00:07:16,120 --> 00:07:18,600 It's very important that we get all the ingredients in 161 00:07:18,640 --> 00:07:22,120 the right amount, to have the same dessert from Chef Philip. 162 00:07:22,160 --> 00:07:26,160 I have no idea how much is this. I'm just, like, popping things in. 163 00:07:26,200 --> 00:07:28,760 We're just getting the pears frozen down. 164 00:07:28,800 --> 00:07:31,440 With so many elements to complete, the teams face 165 00:07:31,480 --> 00:07:33,320 a constant race against the clock. 166 00:07:33,360 --> 00:07:35,080 {\an1}CLATTERING. 167 00:07:35,120 --> 00:07:37,080 Every second lost means less time 168 00:07:37,120 --> 00:07:39,960 for that all-important assembly and finishing. 169 00:07:40,000 --> 00:07:41,800 Are the pears ready? No. 170 00:07:41,840 --> 00:07:44,016 Daniel, we need to put it in the dome because we need to... 171 00:07:44,040 --> 00:07:46,320 Yes, Mauro. But, please, 172 00:07:46,360 --> 00:07:49,160 I cannot concentrate if you speak all the time, you know? 173 00:07:49,200 --> 00:07:52,000 I'll get on the sponge, Andy. Yeah, I'm doing the Chantilly. Yeah. 174 00:07:52,040 --> 00:07:53,240 Earl grey sponge. 175 00:07:53,280 --> 00:07:54,520 Mix the dry ingredients 176 00:07:54,560 --> 00:07:57,600 and the wet ingredients separately, then combine. 177 00:07:57,640 --> 00:08:00,440 I'm just blending the earl grey tea, to fold it through the sponge. 178 00:08:03,440 --> 00:08:06,160 Otherwise when you eat it, you will feel the pieces of tea 179 00:08:06,200 --> 00:08:07,840 instead of just the flavour. 180 00:08:07,880 --> 00:08:09,760 This is very thin. 181 00:08:09,800 --> 00:08:12,120 I don't think there is enough aeration into the sponge. 182 00:08:12,160 --> 00:08:17,280 I mean, there is a lot of baking powder so it should raise a lot. 183 00:08:27,040 --> 00:08:29,800 Morning, chefs. Morning, Chef. Welcome back, Subin. 184 00:08:29,840 --> 00:08:31,480 Are you feeling better? Yes, I feel good. 185 00:08:31,520 --> 00:08:34,760 OK, it's great to have you back. How confident are you today? 186 00:08:34,800 --> 00:08:38,400 We're not really confident because we don't really do vegan. 187 00:08:38,440 --> 00:08:41,600 Annie, looking at the recipe, is there anything that you say. 188 00:08:41,640 --> 00:08:43,680 "Oops! I'm not too sure about that"? 189 00:08:43,720 --> 00:08:46,800 Actually it's quite straightforward. 190 00:08:46,840 --> 00:08:48,320 So you think it's straightforward? 191 00:08:48,360 --> 00:08:50,200 It's quite straightforward. 192 00:08:50,240 --> 00:08:53,320 All right. I'm expecting perfection, guys. Patisserie perfection. 193 00:08:53,360 --> 00:08:54,520 Yes, Chef. 194 00:08:56,040 --> 00:08:57,440 With their sponge in the oven... 195 00:08:57,480 --> 00:08:59,120 No idea how long I have to bake it, 196 00:08:59,160 --> 00:09:01,600 but we'll start with 5-6 minutes and we'll see. 197 00:09:01,640 --> 00:09:03,680 ..and pears finally poached, 198 00:09:03,720 --> 00:09:05,640 Mauro and Daniel are playing catch-up. 199 00:09:05,680 --> 00:09:08,200 So, Annie, do the Chantilly and I make the cremeux 200 00:09:08,240 --> 00:09:10,320 because I think that will need to set. 201 00:09:10,360 --> 00:09:12,880 While a cremeux, a rich velvety pastry cream, 202 00:09:12,920 --> 00:09:15,920 and a Chantilly cream should be simple for the chefs... 203 00:09:15,960 --> 00:09:17,520 Cremeux. Oat milk. 204 00:09:17,560 --> 00:09:20,240 You boil that, tempered into the creme patissiere powder. 205 00:09:20,280 --> 00:09:21,920 ..creating plant-based equivalents 206 00:09:21,960 --> 00:09:24,920 will test their knowledge and intuition to the limit. 207 00:09:24,960 --> 00:09:27,840 I think bring that to the boil. Cook it out and then add the milk. 208 00:09:27,880 --> 00:09:30,056 Add the milk chocolate. And the cocoa butter. Yeah, yeah. 209 00:09:30,080 --> 00:09:32,040 Not done anything plant-based, really. 210 00:09:32,080 --> 00:09:34,880 We're just trying to figure out how he would cook it. 211 00:09:34,920 --> 00:09:36,720 Trying to figure out his recipes. 212 00:09:36,760 --> 00:09:39,120 I'm making a chocolate Chantilly. 213 00:09:39,160 --> 00:09:40,960 The focal point of Philip's dessert is 214 00:09:41,000 --> 00:09:44,480 a gold-glazed dome of milk chocolate Chantilly cream. 215 00:09:44,520 --> 00:09:46,680 The Chantilly needs to be whipped. 216 00:09:46,720 --> 00:09:49,640 To ensure this crucial component holds its shape, 217 00:09:49,680 --> 00:09:52,600 the chefs must take care not to under whip their mixture. 218 00:09:52,640 --> 00:09:54,360 Yep? Oh, yeah. 219 00:09:54,400 --> 00:09:57,960 Last Christmas we have vegan afternoon tea. 220 00:09:58,000 --> 00:10:00,320 If we didn't whip the cream very well 221 00:10:00,360 --> 00:10:04,160 it would start leaking everywhere. Nightmare. 222 00:10:04,200 --> 00:10:07,240 While most of the teams are still moulding their Chantilly domes... 223 00:10:07,280 --> 00:10:08,840 Looks good, Chef. Thanks, Chef. 224 00:10:08,880 --> 00:10:11,040 ..Andy and Raf's are already in the freezer... 225 00:10:11,080 --> 00:10:13,880 So this is the cremeux, the sponge and the pears. 226 00:10:13,920 --> 00:10:17,120 ..as they put the finishing touches to the base of their dessert. 227 00:10:17,160 --> 00:10:19,560 Andy, happy with that? Yeah. 228 00:10:19,600 --> 00:10:21,440 There's a lot going on on this dessert, 229 00:10:21,480 --> 00:10:24,080 so it's focus ready because if you miss one step 230 00:10:24,120 --> 00:10:26,480 of it, you're going to be in serious trouble. 231 00:10:26,520 --> 00:10:27,720 Good morning, Chef. 232 00:10:27,760 --> 00:10:29,760 Welcome to the semifinal. Who would have thought? 233 00:10:29,800 --> 00:10:31,960 One more step to go and it's the final. 234 00:10:32,000 --> 00:10:33,440 Hopefully. If we can get it right. 235 00:10:33,480 --> 00:10:34,720 That is a big "if" there. 236 00:10:34,760 --> 00:10:38,320 Have you seen this beautiful creation in the social media? 237 00:10:38,360 --> 00:10:40,640 We have, yeah, and I took Andy to Harrods to have a look 238 00:10:40,680 --> 00:10:42,920 at your pastry. Oh, did you taste it there? 239 00:10:42,960 --> 00:10:45,520 We didn't unfortunately, no. You didn't? You missed 240 00:10:45,560 --> 00:10:48,080 the opportunity to get ahead there. I know, yeah. 241 00:10:48,120 --> 00:10:49,680 We saw obviously the calibre of it 242 00:10:49,720 --> 00:10:52,680 and we were like, "Right, OK. This is a step-up". 243 00:10:52,720 --> 00:10:55,320 But obviously we're in the semifinal, so it pushes us. 244 00:10:55,360 --> 00:10:58,360 It's a piece of cake, guys. Oh, it's a piece of cake! 245 00:11:00,280 --> 00:11:04,840 Chefs, you are halfway through. Or as Liam would say... 246 00:11:04,880 --> 00:11:07,360 I would also say, "Chefs, you're halfway though." 247 00:11:07,400 --> 00:11:09,640 Oh, my gosh. We are so in sync. 248 00:11:09,680 --> 00:11:13,000 You can tell it's week nine, can't you? Aw. 249 00:11:13,040 --> 00:11:14,160 While Andy and Raf make 250 00:11:14,200 --> 00:11:16,200 a start on their chocolate decorations... 251 00:11:16,240 --> 00:11:17,920 This is going to be the trickiest part. 252 00:11:17,960 --> 00:11:20,720 ..the rest of the teams are chasing to get back on terms. 253 00:11:20,760 --> 00:11:23,800 This needs to set in the blaster. Good, good, good, good, good. 254 00:11:23,840 --> 00:11:26,080 Dharma, start the chocolate garnish. 255 00:11:26,120 --> 00:11:27,320 Yeah. 256 00:11:27,360 --> 00:11:29,440 The dessert's crowning glory consists 257 00:11:29,480 --> 00:11:31,560 of six shiny chocolate decorations. 258 00:11:31,600 --> 00:11:33,456 We're trying to get it as thin as we can, cos there's 259 00:11:33,480 --> 00:11:34,560 a lot of chocolate on top. 260 00:11:34,600 --> 00:11:36,920 They're beautiful but very fragile. 261 00:11:36,960 --> 00:11:39,440 So we need to be very careful what we do. 262 00:11:39,480 --> 00:11:41,920 Slowly, slowly. Ooh, slowly, slowly, slowly, yeah. 263 00:11:41,960 --> 00:11:43,920 Mayank, how's it coming along? 264 00:11:43,960 --> 00:11:45,360 Don't ask. I might cry. 265 00:11:45,400 --> 00:11:47,560 We're just struggling with our chocolate garnish. 266 00:11:47,600 --> 00:11:50,080 The chocolate garnish. OK. Yeah, it's quite intricate. 267 00:11:50,120 --> 00:11:53,680 It's all about the delicate touches today. Very delicate. Mm-mm. 268 00:11:53,720 --> 00:11:56,040 Are they coming out all right? Not really. 269 00:11:56,080 --> 00:11:59,280 So that's done, that's done. Golden glaze. 270 00:11:59,320 --> 00:12:01,680 Critical to both the dessert's visual impact 271 00:12:01,720 --> 00:12:04,440 and Earl Grey flavour is a gold glaze that coats 272 00:12:04,480 --> 00:12:06,240 the Chantilly cream dome. 273 00:12:06,280 --> 00:12:08,320 So I've got the reduction from the pears, 274 00:12:08,360 --> 00:12:10,720 gold powder, and then I'm just adding sugar and pectin 275 00:12:10,760 --> 00:12:11,960 to thicken it. 276 00:12:12,000 --> 00:12:14,640 Pectin, activated by heat, gives the glaze 277 00:12:14,680 --> 00:12:17,120 the consistency needed to coat the dome. 278 00:12:17,160 --> 00:12:18,560 Perfect. 279 00:12:18,600 --> 00:12:21,800 Without it, the teams could be left with a golden puddle. 280 00:12:21,840 --> 00:12:26,080 Golden glaze, Chef. No mistakes, otherwise we go home. 281 00:12:26,120 --> 00:12:28,480 Chefs, you have 30 minutes left. 282 00:12:28,520 --> 00:12:31,840 If them desserts are done, let's get them dipped. 283 00:12:31,880 --> 00:12:34,560 So this is the crunchy demerara crumble. 284 00:12:34,600 --> 00:12:37,480 It's going to be mixed in with the chocolate. 285 00:12:37,520 --> 00:12:40,400 As Andy and Raf dip their frozen domes... 286 00:12:40,440 --> 00:12:42,640 The dome is not completely set. 287 00:12:42,680 --> 00:12:44,520 ..Mauro's come unstuck. 288 00:12:44,560 --> 00:12:46,800 So I struggle to dip it. 289 00:12:46,840 --> 00:12:49,200 And he's not the only one needing longer in the chiller. 290 00:12:49,240 --> 00:12:51,440 These need to freeze completely. 291 00:12:51,480 --> 00:12:52,720 But while they wait, 292 00:12:52,760 --> 00:12:55,320 Annie and Subin have a plan to stay on track. 293 00:12:55,360 --> 00:12:57,920 We can start to, like, spray the chocolate. 294 00:12:59,760 --> 00:13:02,480 Oh, don't fly away. 295 00:13:02,520 --> 00:13:05,320 Chef Philip will be focused on the details. 296 00:13:05,360 --> 00:13:07,800 The glaze in the middle must be perfect. 297 00:13:07,840 --> 00:13:10,240 The decorations, we need to make sure that 298 00:13:10,280 --> 00:13:11,960 the details are done properly. 299 00:13:16,320 --> 00:13:19,000 Chefs, you have 15 minutes left. 300 00:13:19,040 --> 00:13:20,960 Chef Dharma, start assembling. 301 00:13:21,000 --> 00:13:22,776 Right, you've got cold hands so I'll pass them. 302 00:13:22,800 --> 00:13:24,800 You just give me some moral support. 303 00:13:24,840 --> 00:13:27,480 Do you remember how they stick? It's one in the middle. 304 00:13:27,520 --> 00:13:31,840 So disc, and then two and two, so basically six. Six rays. 305 00:13:31,880 --> 00:13:35,240 I'm just cleaning the rough edges. It has to be neat. 306 00:13:35,280 --> 00:13:37,800 Annie, it's like this. Yeah, in the middle, in the middle. 307 00:13:37,840 --> 00:13:39,640 Subin and Annie... Theirs look different. 308 00:13:39,680 --> 00:13:40,920 They've got golden spikes. 309 00:13:40,960 --> 00:13:43,520 No-one else has got golden spikes over the top of theirs. 310 00:13:43,560 --> 00:13:45,240 Was that a mistake? I don't know. 311 00:13:45,280 --> 00:13:46,480 Trying to stick 312 00:13:46,520 --> 00:13:50,680 the chocolate decoration and my fingerprint is showing. 313 00:13:50,720 --> 00:13:52,120 Do you think they were meant 314 00:13:52,160 --> 00:13:55,120 to spray it gold once you've assembled the desserts? 315 00:13:55,160 --> 00:13:59,920 They are deviating from the recipe which is dangerous/brave. Mm-mm. 316 00:14:01,760 --> 00:14:03,800 Easy, let me do it. 317 00:14:03,840 --> 00:14:06,760 No, no, no, no, no, Daniel. It's two for each side, eh? 318 00:14:06,800 --> 00:14:10,720 Four quarter arches, then one full circle. 319 00:14:10,760 --> 00:14:12,240 You look worried today. 320 00:14:12,280 --> 00:14:13,800 I am worried. 321 00:14:13,840 --> 00:14:15,960 Final, huh? Push. Yes, Chef. 322 00:14:16,000 --> 00:14:18,600 Behind you, Andy. We need to spray them. 323 00:14:18,640 --> 00:14:20,800 Chefs, you have five minutes left. 324 00:14:20,840 --> 00:14:23,400 Let's go, let's go, let's go. 325 00:14:23,440 --> 00:14:25,280 It's just like speckling. 326 00:14:25,320 --> 00:14:27,840 It's very hard to stick because of the gold powder. 327 00:14:29,640 --> 00:14:33,000 This is not sticking. I would not pay for it. 328 00:14:33,040 --> 00:14:35,840 So we're just spraying the last one. Perfect. 329 00:14:35,880 --> 00:14:38,520 Chefs, you have one minute left. 330 00:14:38,560 --> 00:14:41,096 Your hands are shaking, Chef. It's fine, it's fine. Spray, spray. 331 00:14:41,120 --> 00:14:42,760 Just need to fix the tilts. 332 00:14:42,800 --> 00:14:44,080 Quick, quick, quick. 333 00:14:44,120 --> 00:14:46,880 We've got six. Hopefully everything is as it should be. 334 00:14:48,760 --> 00:14:49,760 Hmm? 335 00:14:52,600 --> 00:14:54,440 Chefs, that's it. Time is up. 336 00:14:54,480 --> 00:14:56,400 Please step away from your desserts. 337 00:14:57,920 --> 00:14:59,080 BLEEP. 338 00:14:59,120 --> 00:15:01,000 Done. Happy. 339 00:15:03,440 --> 00:15:06,360 Taste it. Mm. Light, actually. Interesting, innit? 340 00:15:10,840 --> 00:15:13,800 {\an8}Yeah, I did. Maybe I didn't cook it enough? 341 00:15:20,760 --> 00:15:23,600 {\an8}It's time for the teams' Dawn of a New Day desserts 342 00:15:23,640 --> 00:15:27,000 {\an8}to face the judgment of Benoit, Cherish and Philip. 343 00:15:27,040 --> 00:15:29,920 Annie and Subin from The Dorchester, please come forward. 344 00:15:36,720 --> 00:15:39,376 {\an8}So at the beginning of the challenge you both seemed quite confident. 345 00:15:39,400 --> 00:15:41,880 Do you feel the same way coming to the end of it? 346 00:15:41,920 --> 00:15:44,280 Yeah. Everything was smooth. 347 00:15:44,320 --> 00:15:48,640 OK. So I can see a few marks in your decoration. 348 00:15:48,680 --> 00:15:50,160 I observed you were both spraying 349 00:15:50,200 --> 00:15:52,560 the pieces individually before you assembled it, 350 00:15:52,600 --> 00:15:54,840 when the recipe said that you needed to spray them after. 351 00:15:54,880 --> 00:15:57,800 And the gold should have just been a light accent. 352 00:15:57,840 --> 00:15:59,640 But the bottom looks neat and tidy, 353 00:15:59,680 --> 00:16:01,320 the crumble is a good size. 354 00:16:01,360 --> 00:16:03,080 I'm looking forward to tasting it. 355 00:16:04,800 --> 00:16:06,200 Pear's nice and tender. 356 00:16:06,240 --> 00:16:08,280 The Chantilly looks a tiny bit on the soft side, 357 00:16:08,320 --> 00:16:10,216 so you could have just whipped it a tiny bit more. 358 00:16:10,240 --> 00:16:12,240 I really, really like your cremeux. 359 00:16:12,280 --> 00:16:14,400 It is silky, it is smooth, 360 00:16:14,440 --> 00:16:18,720 and you did not overcook the sponge. It is moist, fluffy. 361 00:16:18,760 --> 00:16:22,040 You've delivered a beautiful dessert to us. Mm. Thank you. 362 00:16:28,280 --> 00:16:33,080 Chef, did you bring a ray of sunshine in here? Yes, you did. 363 00:16:33,120 --> 00:16:36,800 I really like the chocolate. You spread it so super thin. 364 00:16:36,840 --> 00:16:38,480 Really great definition. 365 00:16:38,520 --> 00:16:40,680 We're looking at some really good work here. 366 00:16:40,720 --> 00:16:42,680 Shall we? Proof's in the pudding. 367 00:16:42,720 --> 00:16:44,760 I'm going to take the most beautiful one. 368 00:16:46,520 --> 00:16:49,280 When I cut it through, it's so sexy when I hear the... 369 00:16:49,320 --> 00:16:51,080 {\an1}CRACKING NOISE. 370 00:16:54,000 --> 00:16:55,640 I think it's a tremendous effort. 371 00:16:55,680 --> 00:16:58,040 The pears are the perfect texture. 372 00:16:58,080 --> 00:17:00,400 They're all the same size and they're nice and chunky. 373 00:17:00,440 --> 00:17:02,600 The texture of your cream are bang-on. 374 00:17:02,640 --> 00:17:04,760 The Chantilly is set well. 375 00:17:04,800 --> 00:17:07,680 The only part I miss is a little bit more crumble, 376 00:17:07,720 --> 00:17:11,000 but considering you've never done that dessert before, you've done 377 00:17:11,040 --> 00:17:13,520 a really good job. Well done, guys. 378 00:17:21,760 --> 00:17:25,840 {\an8}Hmm, it's a bit cha la la, isn't it, Chef? 379 00:17:25,880 --> 00:17:28,080 Unfortunately, for a dessert like this one, there are 380 00:17:28,120 --> 00:17:30,880 elements you cannot afford to go wrong with. 381 00:17:30,920 --> 00:17:33,280 One of them is the glaze on the dome 382 00:17:33,320 --> 00:17:35,680 because this is where the colour comes from, 383 00:17:35,720 --> 00:17:37,840 this is where the story comes to life, 384 00:17:37,880 --> 00:17:40,560 and that's the part which has gone wrong for you today. 385 00:17:40,600 --> 00:17:41,600 But let's taste it. 386 00:17:44,840 --> 00:17:47,080 The chocolate cream is luscious. 387 00:17:47,120 --> 00:17:50,120 That Chantilly looks fantastic, really nicely whipped. 388 00:17:50,160 --> 00:17:52,920 But the pear's very slightly overcooked. 389 00:17:52,960 --> 00:17:56,080 OK. Again, the glaze not only compromised the visual, 390 00:17:56,120 --> 00:17:58,920 but I believe compromised also the way it tastes. 391 00:17:58,960 --> 00:18:01,880 I don't feel the Earl Grey as much as we should. 392 00:18:01,920 --> 00:18:04,000 It's a big one to mess up. 393 00:18:04,040 --> 00:18:05,840 Come back stronger tomorrow. 394 00:18:05,880 --> 00:18:07,360 Thanks. Thank you very much. 395 00:18:08,720 --> 00:18:11,000 It's OK. Tomorrow we'll do better. 396 00:18:16,480 --> 00:18:19,600 {\an8}Unfortunately, we have the same little issue with 397 00:18:19,640 --> 00:18:22,480 {\an8}the two of you and it's the finesse of work. 398 00:18:22,520 --> 00:18:24,576 In particular, obviously, the Chantilly has an issue, 399 00:18:24,600 --> 00:18:26,800 but also the chocolate is very rough. 400 00:18:26,840 --> 00:18:29,160 You can see how the chocolate's been joined 401 00:18:29,200 --> 00:18:30,720 and they're not exactly aligning. 402 00:18:30,760 --> 00:18:32,560 The Chantilly looks like maybe it just needed 403 00:18:32,600 --> 00:18:35,160 to have been whipped a bit longer. It's a bit on the soft side. 404 00:18:35,200 --> 00:18:36,960 There's just a few little details that are 405 00:18:37,000 --> 00:18:39,000 a little bit rough that let the whole thing down, 406 00:18:39,040 --> 00:18:40,600 but I look forward to trying it. 407 00:18:44,400 --> 00:18:46,360 I've got beautiful flavours of pear and chocolate, 408 00:18:46,400 --> 00:18:47,920 but not enough Earl Grey. 409 00:18:47,960 --> 00:18:51,280 Your poached pears haven't been poached enough. Mm. 410 00:18:51,320 --> 00:18:54,400 So they are crunchy and they taste like fresh pear. 411 00:18:54,440 --> 00:18:55,760 All the components are there, 412 00:18:55,800 --> 00:18:58,840 but that attention to detail is lacking. 413 00:18:58,880 --> 00:19:02,480 Thank you Chef, thank you. Well done, guys. Thank you, Dharma. 414 00:19:02,520 --> 00:19:05,280 We try hard, but of course it's the semifinal. 415 00:19:05,320 --> 00:19:08,000 Even one mistake will top you off, 416 00:19:08,040 --> 00:19:10,360 so I think we're sitting at the bottom. 417 00:19:10,400 --> 00:19:12,920 The secret challenges seem to be cursed. 418 00:19:12,960 --> 00:19:17,160 But we've been there before. Stay calm, we have tomorrow. 419 00:19:18,240 --> 00:19:19,480 Let's focus on tomorrow. 420 00:19:23,160 --> 00:19:25,240 Ahead of tomorrow's showpiece challenge, 421 00:19:25,280 --> 00:19:27,920 the teams have been given a golden hour to prepare. 422 00:19:27,960 --> 00:19:31,880 So was it Dawn of a New Day, or was it Dawn of the Dead? 423 00:19:31,920 --> 00:19:34,680 I've added drama. Killer joke. 424 00:19:34,720 --> 00:19:37,040 Nice. They did pretty well, though. 425 00:19:37,080 --> 00:19:39,200 Yes, considering it's a very difficult challenge. 426 00:19:39,240 --> 00:19:41,480 Andrew and Raf had a pretty good day today. 427 00:19:41,520 --> 00:19:44,120 They've had a little bit of a rocky time last week, 428 00:19:44,160 --> 00:19:46,760 but now they seem to be back on track. 429 00:19:46,800 --> 00:19:49,400 Annie and Subin. OK, their decoration might not have been 430 00:19:49,440 --> 00:19:52,120 spot-on, but when it came to their flavours and their textures? 431 00:19:52,160 --> 00:19:54,776 They've done a good job. I was super proud of them because they said 432 00:19:54,800 --> 00:19:57,800 they are not very confident with plant-based desserts. 433 00:19:57,840 --> 00:20:00,256 Then you've got Mauro and Daniel, and you could just see that they 434 00:20:00,280 --> 00:20:02,520 were so cross with themselves. 435 00:20:02,560 --> 00:20:04,200 I was disappointed. 436 00:20:04,240 --> 00:20:09,000 All chefs should be able to execute a pectin glaze. 437 00:20:09,040 --> 00:20:12,960 And also Mayank and Dharma, it's not very neat to look at. 438 00:20:13,000 --> 00:20:15,120 We've had this before. What a shame. 439 00:20:15,160 --> 00:20:16,920 So it feels like Harwoods are at the top, 440 00:20:16,960 --> 00:20:20,680 but as for the rest, it feels like they're all potentially at risk. 441 00:20:20,720 --> 00:20:24,480 So it all kind of lands on tomorrow. So tell us, what are they up to? 442 00:20:24,520 --> 00:20:28,160 Well, they have to recreate a miniature village table scene. 443 00:20:28,200 --> 00:20:31,840 The Land of the Giants. So they have to become story tellers, 444 00:20:31,880 --> 00:20:34,000 as well as being great pastry chefs. 445 00:20:34,040 --> 00:20:36,720 I'm very excited. I want drama tomorrow. 446 00:20:36,760 --> 00:20:38,200 Gigantic drama. 447 00:20:38,240 --> 00:20:40,040 I like that. Give me a five. 448 00:20:50,280 --> 00:20:53,480 The teams have one last chance to stake their claim to 449 00:20:53,520 --> 00:20:54,960 a place in the final. 450 00:20:58,040 --> 00:21:00,840 Welcome back, chefs. Just one challenge remains before 451 00:21:00,880 --> 00:21:03,560 the judges decide which three teams will make it through 452 00:21:03,600 --> 00:21:06,400 to the final. So Benny B, tell us more. 453 00:21:06,440 --> 00:21:08,400 Chefs, today you must create 454 00:21:08,440 --> 00:21:13,080 an entirely edible miniature village table scene, inspired by 455 00:21:13,120 --> 00:21:15,080 the theme Land of the Giants. 456 00:21:15,120 --> 00:21:20,560 Chef, incorporating into your table scene must be enough buche entremet 457 00:21:20,600 --> 00:21:25,000 for 40 people, along with other complementary elements. 458 00:21:25,040 --> 00:21:29,640 You must tell a compelling story, revealing your dessert one by one 459 00:21:29,680 --> 00:21:30,920 along the way. 460 00:21:30,960 --> 00:21:35,000 So make a great dessert, come up with a brilliant story 461 00:21:35,040 --> 00:21:37,760 and tell said story fantastically. 462 00:21:37,800 --> 00:21:39,720 Whoa, you've got a lot to do! 463 00:21:39,760 --> 00:21:42,440 Right, chefs, you've already had one hour to prep last night. 464 00:21:42,480 --> 00:21:44,360 You now have a further four hours 465 00:21:44,400 --> 00:21:48,080 to complete this challenge. Best of luck. Your time starts now. 466 00:21:49,600 --> 00:21:53,040 This is a showpiece of gigantic proportions. 467 00:21:53,080 --> 00:21:56,840 We've gone full-on crazy this week. Given ourselves a lot to do. 468 00:21:56,880 --> 00:22:00,440 Not only must the teams' miniature villages be entirely edible, 469 00:22:00,480 --> 00:22:03,640 but they must contain hidden treats and beautiful buche, 470 00:22:03,680 --> 00:22:05,320 a type of log cake dessert. 471 00:22:05,360 --> 00:22:07,800 We don't really do table scene. 472 00:22:07,840 --> 00:22:10,240 My soul has left my body already, so... 473 00:22:11,720 --> 00:22:13,400 This is a big one. 474 00:22:13,440 --> 00:22:17,560 Oh, 100%. The village to build and a buche as well for 40. 475 00:22:17,600 --> 00:22:19,440 For 40 people. That's a huge "bush"! 476 00:22:22,320 --> 00:22:24,200 Well, actually it's a buche. 477 00:22:24,240 --> 00:22:25,680 Don't spoil the fun. 478 00:22:25,720 --> 00:22:28,080 I'm nervous. It's the Land of the Giants. 479 00:22:28,120 --> 00:22:32,360 How will we be able to finish this gigantic thing that we've planned? 480 00:22:32,400 --> 00:22:38,160 Fe-Fi-Fo-Fum! I want to be the giant for once in my lifetime. 481 00:22:38,200 --> 00:22:42,920 The chefs today have to create an entirely edible miniature village. 482 00:22:42,960 --> 00:22:44,800 We need to feel like giants. 483 00:22:44,840 --> 00:22:47,120 And as usual we want more than that. 484 00:22:47,160 --> 00:22:48,600 The chefs have to tell us 485 00:22:48,640 --> 00:22:53,280 a magnificent story, revealing their dessert one-by-one. 486 00:22:53,320 --> 00:22:56,720 I'm going to add some secrets, some mystery. Secrets? Ooh! 487 00:22:56,760 --> 00:23:00,000 I love mystery, especially when I can eat it afterwards. 488 00:23:00,040 --> 00:23:02,920 I want to be able to live in their showpiece. 489 00:23:02,960 --> 00:23:05,720 It needs to be interactive, it needs to be fun. 490 00:23:05,760 --> 00:23:08,240 And incorporated within that scene, all teams will have 491 00:23:08,280 --> 00:23:11,200 to hide a beautiful buche. 492 00:23:11,240 --> 00:23:13,680 This is the bus to hide our buche. 493 00:23:13,720 --> 00:23:16,240 It need to be exciting, when I taste it. 494 00:23:16,280 --> 00:23:18,760 I do not want a boring log cake. 495 00:23:18,800 --> 00:23:21,080 These lemons are from Amalfi, fantastico. 496 00:23:21,120 --> 00:23:22,680 We've got high expectations. 497 00:23:22,720 --> 00:23:25,240 They will have to earn their space in the final, 498 00:23:25,280 --> 00:23:27,320 and that's their last opportunity to do so. 499 00:23:27,360 --> 00:23:30,080 We really need to push ourselves, do our best. 500 00:23:30,120 --> 00:23:33,560 Chef, go big or you will be going home. 501 00:23:33,600 --> 00:23:37,600 Go big, but go small. So that's... Yeah, confusing. 502 00:23:39,480 --> 00:23:42,640 Good morning. How is Daniel today? Good morning. Good. 503 00:23:42,680 --> 00:23:45,320 How did you feel about yesterday? Very bad. 504 00:23:45,360 --> 00:23:47,640 Very bad. Yeah. Why very bad? 505 00:23:47,680 --> 00:23:50,560 People eat first with their eyes, so if it's not fine at 506 00:23:50,600 --> 00:23:53,160 the beginning, you don't want to go further. 507 00:23:53,200 --> 00:23:55,560 A little mistake caused a big disaster, 508 00:23:55,600 --> 00:23:58,000 so it's a lesson for the next time. 509 00:23:58,040 --> 00:23:59,240 Well, can you tell us 510 00:23:59,280 --> 00:24:02,480 a little bit about your inspiration for your miniature village. 511 00:24:02,520 --> 00:24:05,400 Yes. A little village in the Alps in Italy. 512 00:24:05,440 --> 00:24:06,880 It's called the New Curon. 513 00:24:12,320 --> 00:24:15,200 The bell tower comes out of the water? Yes, it's beautiful. 514 00:24:15,240 --> 00:24:17,040 Mauro and Daniel's recreation of 515 00:24:17,080 --> 00:24:19,720 the drowned village of Curon will feature a lake filled 516 00:24:19,760 --> 00:24:21,640 with Earl Grey creme anglaise, 517 00:24:21,680 --> 00:24:23,400 Black Forest flavoured trees, 518 00:24:23,440 --> 00:24:25,040 lemon and almond cake houses, 519 00:24:25,080 --> 00:24:28,200 and a pear, ginger and yuzu train-shaped buche. 520 00:24:28,240 --> 00:24:29,640 There's a lot in your story. 521 00:24:29,680 --> 00:24:31,600 How are you going to bring your village to life? 522 00:24:31,640 --> 00:24:35,720 I will make you do a guided tour of the village with me and Daniel. 523 00:24:35,760 --> 00:24:38,120 Daniel? Ho-ho-ho! 524 00:24:38,160 --> 00:24:41,160 Daniel, the tour guide. I never pictured you doing a tour guide. 525 00:24:41,200 --> 00:24:43,640 Assistant, assistant. No, he's only assistant. 526 00:24:43,680 --> 00:24:45,961 You be there to collect the coin at the end, wouldn't you? 527 00:24:46,000 --> 00:24:48,440 Yeah, exactly. The tips at the end. 528 00:24:48,480 --> 00:24:51,120 Andy and Raf are also heading to the Alps. 529 00:24:51,160 --> 00:24:54,840 We are doing a model ski village. 530 00:24:54,880 --> 00:24:56,360 Me and Raf met skiing. 531 00:24:56,400 --> 00:24:59,040 Bezzy mates. You know, talking about pastries going down 532 00:24:59,080 --> 00:25:02,280 the slope. It was quite romantic. 533 00:25:02,320 --> 00:25:04,880 Bringing back memories of the birth of their bromance, 534 00:25:04,920 --> 00:25:06,760 their ski village will have slopes lined 535 00:25:06,800 --> 00:25:09,680 with marshmallow and crumbly streusel topped trees, 536 00:25:09,720 --> 00:25:12,560 leading to a sticky toffee pudding apres ski bar, 537 00:25:12,600 --> 00:25:14,320 where orange liqueur jelly shots 538 00:25:14,360 --> 00:25:15,800 will sit on tables made from 539 00:25:15,840 --> 00:25:17,680 raspberry and mulled wine buche. 540 00:25:17,720 --> 00:25:20,640 What are you like on apres ski? Is it a little bit wild? 541 00:25:20,680 --> 00:25:24,080 We like a bit of a dance to some cheesy apres music. 542 00:25:24,120 --> 00:25:26,520 In your ski boots? In our ski boots, obviously, yeah. 543 00:25:26,560 --> 00:25:28,600 Is it a little bit wild? 544 00:25:28,640 --> 00:25:31,800 What happens on the slopes stays on the slopes, Ellie. Yeah. 545 00:25:31,840 --> 00:25:34,600 While Andy and Raf embrace high altitude hooch... 546 00:25:34,640 --> 00:25:36,120 We have a Jell-O shot. 547 00:25:36,160 --> 00:25:38,480 A bit of Dutch courage before they get on the mountain. 548 00:25:38,520 --> 00:25:41,360 ..Mayank and Dharma are going tee-total. 549 00:25:41,400 --> 00:25:42,920 He's obsessed with drinking tea, 550 00:25:42,960 --> 00:25:45,560 and I've lived in Darjeeling so we're doing like 551 00:25:45,600 --> 00:25:47,760 a Darjeeling tea-inspired tea village. 552 00:25:47,800 --> 00:25:50,080 So today you're fighting for a place in final. 553 00:25:50,120 --> 00:25:53,480 What would be the thing you need to be very careful with? 554 00:25:53,520 --> 00:25:58,520 Finishing, and make Chef Cherish say, "Oh, la la, this is amazing." 555 00:25:58,560 --> 00:26:00,560 {\an1}LAUGHTER. 556 00:26:00,600 --> 00:26:02,600 Their ambitious tea village will feature 557 00:26:02,640 --> 00:26:04,400 a train carrying rose, raspberry 558 00:26:04,440 --> 00:26:06,120 and pistachio chocolate bars, 559 00:26:06,160 --> 00:26:07,160 and tea cups filled with 560 00:26:07,200 --> 00:26:08,600 passion fruit cremeux. 561 00:26:08,640 --> 00:26:10,800 Their hills covered in green tea sponge 562 00:26:10,840 --> 00:26:12,360 will conceal masala chai 563 00:26:12,400 --> 00:26:14,320 and brown butter sponge buche. 564 00:26:14,360 --> 00:26:17,160 Who's going to be the story teller? Is it a sort of duo or...? 565 00:26:17,200 --> 00:26:19,880 Mayank is a very good storyteller. I am a professional bard. 566 00:26:19,920 --> 00:26:21,960 That's what I do. I tell stories. 567 00:26:22,000 --> 00:26:24,560 Whenever I'm late for work, I tell him stories. 568 00:26:24,600 --> 00:26:27,136 I'm a professional story teller. So you're a professional blagger? 569 00:26:27,160 --> 00:26:29,320 Yeah. Yes! 570 00:26:29,360 --> 00:26:31,640 As the rest of the teams head for the hills... 571 00:26:31,680 --> 00:26:33,960 I'll do the snow now, Raf. Yeah, mate. 572 00:26:34,000 --> 00:26:37,000 ..Annie and Subin are throwing themselves in at the deep end. 573 00:26:37,040 --> 00:26:40,560 We decide to make it under sea theme. 574 00:26:40,600 --> 00:26:42,680 We are making a lot of sea animals, 575 00:26:42,720 --> 00:26:45,400 and there is like a bus going around the city, 576 00:26:45,440 --> 00:26:48,600 and then the stingray is coming to eat them 577 00:26:48,640 --> 00:26:51,400 and you're going to be one of the stingray. 578 00:26:51,440 --> 00:26:52,800 You've lost me totally. 579 00:26:53,960 --> 00:26:56,360 Their underwater table scene will include seals 580 00:26:56,400 --> 00:26:58,280 and crabs made from marshmallow, 581 00:26:58,320 --> 00:27:00,120 choux turtles filled with hoji tea 582 00:27:00,160 --> 00:27:01,440 and blackberry cream, 583 00:27:01,480 --> 00:27:02,760 and shark cookies flavoured 584 00:27:02,800 --> 00:27:04,520 with seaweed and soy caramel. 585 00:27:04,560 --> 00:27:07,720 And while some of their flavours are as left field as their inspiration, 586 00:27:07,760 --> 00:27:10,480 they're playing safe when it comes to their buche. 587 00:27:10,520 --> 00:27:13,160 We have vanilla caramel and then vanilla cremeux, 588 00:27:13,200 --> 00:27:15,600 vanilla mousse. It can be boring just vanilla, 589 00:27:15,640 --> 00:27:17,840 so we're adding pecan praline. 590 00:27:17,880 --> 00:27:21,160 OK, so vanilla and pecan, that's it? Yeah. It's going to be pretty plain. 591 00:27:21,200 --> 00:27:24,480 I really like the recipe and I really like the flavour. 592 00:27:24,520 --> 00:27:27,600 Anyway, you've got plenty to do and not much time left. 593 00:27:27,640 --> 00:27:28,960 Good luck, guys. 594 00:27:30,760 --> 00:27:36,200 Fe-fi-fo-fum, half your time has been and gone! 595 00:27:40,120 --> 00:27:43,160 This is the buche. I want to make it look like a train. 596 00:27:43,200 --> 00:27:45,360 With their buche setting... Where's your "bush"? 597 00:27:45,400 --> 00:27:49,720 It's in the fridge. Good. Keep it cool. Nice cool bush. 598 00:27:49,760 --> 00:27:51,560 ..the teams can turn their attention to 599 00:27:51,600 --> 00:27:54,720 the other elements they'll need to bring their table scenes to life. 600 00:27:54,760 --> 00:27:56,800 I'm just making the marshmallows for the trees. 601 00:27:56,840 --> 00:27:58,200 Streusel, it's going to go into 602 00:27:58,240 --> 00:28:00,120 the marshmallow to give it some texture. 603 00:28:00,160 --> 00:28:02,680 I'm making the choux pastry turtles. 604 00:28:02,720 --> 00:28:05,840 It's so green. It's the ninja turtle. 605 00:28:05,880 --> 00:28:08,520 So I'm going to fill with the hoji tea pastry cream. 606 00:28:08,560 --> 00:28:11,520 It's like roasted matcha. It can be very strong. 607 00:28:11,560 --> 00:28:14,880 Darjeeling tea milk infusion is going in my chocolate for 608 00:28:14,920 --> 00:28:16,040 the tea ganache. 609 00:28:16,080 --> 00:28:17,880 It's going to become like a dirty pond. 610 00:28:17,920 --> 00:28:20,640 This is the lake. It's Earl Grey tea infusion. 611 00:28:20,680 --> 00:28:22,960 We want to maintain a kind of natural colour, 612 00:28:23,000 --> 00:28:24,760 so I'm not going to cover it too much. 613 00:28:24,800 --> 00:28:26,976 Yeah, they don't like eating blue, but when you're doing 614 00:28:27,000 --> 00:28:29,240 a lake you've kind of got to do it blue. 615 00:28:29,280 --> 00:28:31,720 Do you want to start building the houses? Yeah. 616 00:28:31,760 --> 00:28:33,880 Daniel is preparing the village. 617 00:28:33,920 --> 00:28:37,160 Slowly, slowly he will start to stick all the elements together. 618 00:28:38,400 --> 00:28:40,640 With less than two hours left... 619 00:28:40,680 --> 00:28:42,360 I must speed up! 620 00:28:42,400 --> 00:28:44,760 ..and a colossal amount still to produce... 621 00:28:44,800 --> 00:28:46,920 So I'm making the bus stop. 622 00:28:46,960 --> 00:28:48,640 ..even the smallest set-back... 623 00:28:48,680 --> 00:28:50,800 The streusel just destroyed the marshmallows. 624 00:28:50,840 --> 00:28:53,160 ..could spell disaster. 625 00:28:53,200 --> 00:28:54,640 I think the recipe's wrong. 626 00:28:54,680 --> 00:28:58,040 It's not, mate. Let me do it. I'm serious, man. We haven't got time. 627 00:29:00,160 --> 00:29:01,280 What happened? 628 00:29:15,600 --> 00:29:17,400 We are way behind our plan. 629 00:29:20,920 --> 00:29:22,240 BLEEP. 630 00:29:29,840 --> 00:29:32,320 {\an8}The teams have just 90 minutes to create their Land of 631 00:29:32,360 --> 00:29:34,120 {\an8}the Giants table scenes. 632 00:29:34,160 --> 00:29:36,760 {\an8}Oh, why's it so slow? Why's it so slow? 633 00:29:36,800 --> 00:29:39,520 While Andy's deflated marshmallow is back on track... 634 00:29:39,560 --> 00:29:42,040 Did you use exactly the same recipe, Andy? Yeah. 635 00:29:42,080 --> 00:29:44,880 What have I done wrong, then? I don't know, mate! 636 00:29:44,920 --> 00:29:48,680 Daniel and Mauro's railway bridge faces a rush repair... 637 00:29:48,720 --> 00:29:50,160 OK, Daniel, you need my help? 638 00:29:52,120 --> 00:29:54,480 ..and Mayank and Dharma are falling behind. 639 00:29:54,520 --> 00:29:56,000 Faster, Chef Dharma, please. 640 00:29:58,080 --> 00:30:00,320 This week is super exciting. 641 00:30:00,360 --> 00:30:03,000 They are fighting for a space in the final. 642 00:30:03,040 --> 00:30:05,640 Yeah, they are very focused and under pressure. 643 00:30:05,680 --> 00:30:09,280 Mayank and Dharma, they are building us a tea village. 644 00:30:09,320 --> 00:30:11,240 A lot of things going on today. 645 00:30:11,280 --> 00:30:14,440 But I'm a bit worried about the attention to details, their finesse, 646 00:30:14,480 --> 00:30:17,880 because they have to deliver something well finished 647 00:30:17,920 --> 00:30:19,320 and impressive to look at. 648 00:30:19,360 --> 00:30:20,696 I think I have to adapt the design 649 00:30:20,720 --> 00:30:22,880 because I won't be able to finish it on time. 650 00:30:25,880 --> 00:30:28,320 Annie and Subin's underwater 651 00:30:28,360 --> 00:30:31,120 village. I really like the taste profile. 652 00:30:31,160 --> 00:30:33,760 I'm making the soy sauce caramel that's going to be inside 653 00:30:33,800 --> 00:30:35,000 the seaweed cookie. 654 00:30:35,040 --> 00:30:38,720 For their buche they've gone vanilla with vanilla with more vanilla. 655 00:30:38,760 --> 00:30:40,920 As long as it tastes good. 656 00:30:40,960 --> 00:30:43,240 Well, it's going to taste like vanilla. 657 00:30:43,280 --> 00:30:45,560 Daniel, can you go on with something else? 658 00:30:45,600 --> 00:30:48,440 Otherwise we're not going to finish. I need to build up the tree. 659 00:30:48,480 --> 00:30:51,440 Mauro and Daniel, they are very, very focused. 660 00:30:51,480 --> 00:30:54,400 I've never seen Mauro so tense. Argh! 661 00:30:54,440 --> 00:30:56,800 Because they did not do well yesterday. 662 00:30:56,840 --> 00:30:59,240 Today we need to astonish the judges. 663 00:30:59,280 --> 00:31:02,840 It's that flooded little village. Let's hope they do it justice. 664 00:31:02,880 --> 00:31:05,160 I'm currently making the sticky toffee pudding. 665 00:31:05,200 --> 00:31:08,800 That's the apres ski bar. Andy and Raf, they are in the zone. 666 00:31:08,840 --> 00:31:11,280 I'm just doing the skis and the snowboards. 667 00:31:11,320 --> 00:31:13,560 I snowboard and Raf skis. 668 00:31:13,600 --> 00:31:15,640 I'm the cool one, he's the sexy one. 669 00:31:15,680 --> 00:31:17,080 {\an1}THEY LAUGH. 670 00:31:17,120 --> 00:31:21,240 Last week we commented that their showpiece is not interesting enough. 671 00:31:21,280 --> 00:31:23,640 This time they go for it. 672 00:31:23,680 --> 00:31:26,400 Got to push on now. Let's knuckle down and get it done. 673 00:31:27,760 --> 00:31:30,240 Chefs, you have one hour left. 674 00:31:30,280 --> 00:31:31,360 Oh, my God. 675 00:31:31,400 --> 00:31:33,456 At this stage you always feel like you're a bit behind 676 00:31:33,480 --> 00:31:35,040 because there's a lot to do. 677 00:31:35,080 --> 00:31:37,360 For the teams it's the final push... 678 00:31:37,400 --> 00:31:40,280 This is marshmallow. It's a vanilla flavour. 679 00:31:40,320 --> 00:31:42,480 ..as they race to complete every element... 680 00:31:42,520 --> 00:31:45,600 For a person who's so grumpy, I can make something cute. 681 00:31:45,640 --> 00:31:48,000 ..ready to start constructing their table scenes. 682 00:31:51,640 --> 00:31:54,080 The limoncello goes in the lemon and almond cake. 683 00:31:59,400 --> 00:32:00,440 This is Cherish. 684 00:32:00,480 --> 00:32:03,160 That's Cherish? "Cha la la." What do you mean, "Cha la la"? 685 00:32:03,200 --> 00:32:04,880 {\an1}THEY LAUGH. 686 00:32:04,920 --> 00:32:08,400 Oh, look, you've just done a little crabby. So cute! 687 00:32:08,440 --> 00:32:10,240 It's all looking different, like this one. 688 00:32:10,280 --> 00:32:11,960 Well, no crabs are equal. Yeah. 689 00:32:12,000 --> 00:32:13,600 My crabs always look different. 690 00:32:13,640 --> 00:32:14,880 {\an1}SHE LAUGHS. 691 00:32:16,360 --> 00:32:17,920 Quickly. Get the buches. 692 00:32:17,960 --> 00:32:19,800 Are they in the fridge? Freezer. 693 00:32:19,840 --> 00:32:22,880 I'm just spraying my dessert now. 694 00:32:22,920 --> 00:32:25,600 How did you take this out? Score it inside. 695 00:32:25,640 --> 00:32:27,880 Can you spray the buche yellow? 696 00:32:27,920 --> 00:32:30,640 It's ready to spray? Yeah. 697 00:32:30,680 --> 00:32:33,520 BLEEP, BLEEP. 698 00:32:33,560 --> 00:32:36,000 Chefs, you have 30 minutes left. 699 00:32:36,040 --> 00:32:37,680 What? Quite delayed. 700 00:32:37,720 --> 00:32:39,560 BLEEP. 701 00:32:39,600 --> 00:32:42,360 Just start building the village where you are now, Raf. Yeah, yeah. 702 00:32:42,400 --> 00:32:43,480 Go, go, go. 703 00:32:43,520 --> 00:32:46,080 I've prepared the base and then we build up everything around. 704 00:32:46,120 --> 00:32:48,960 This is the first time we're putting it all together. 705 00:32:49,000 --> 00:32:50,520 Passion fruit cremeux. 706 00:32:50,560 --> 00:32:52,016 I was supposed to start my assembling, 707 00:32:52,040 --> 00:32:54,016 but I haven't been able to do that. I am still stuck 708 00:32:54,040 --> 00:32:56,200 with my production. We are way behind. 709 00:32:56,240 --> 00:33:00,400 Daniel, can you put the...? Mauro, one thing at a time, eh? 710 00:33:00,440 --> 00:33:01,920 Yeah, yeah, sorry. 711 00:33:01,960 --> 00:33:04,840 How are you feeling? Stressed. Stressed? Yes. 712 00:33:04,880 --> 00:33:07,520 Yes? Yes. I feel like I'm just going to get yes's and no's 713 00:33:07,560 --> 00:33:10,520 from you guys today. Today, yes. Yes, yes! 714 00:33:10,560 --> 00:33:13,256 The ski lift needs sticking together as well while you're doing that. 715 00:33:13,280 --> 00:33:14,880 I am almost there. 716 00:33:14,920 --> 00:33:16,600 Just put them on randomly. 717 00:33:16,640 --> 00:33:20,360 We've got our elements, we just have to assemble the piece. 718 00:33:20,400 --> 00:33:22,440 Where's your bus stop? Do bus stop, bus stop. 719 00:33:22,480 --> 00:33:24,680 Right, let's get trees on, buches on. 720 00:33:24,720 --> 00:33:26,520 Have you seen the crumble, Daniel? 721 00:33:26,560 --> 00:33:29,360 Crumble the boat, the tower. 722 00:33:29,400 --> 00:33:30,480 Just do the front. 723 00:33:33,200 --> 00:33:35,120 Yep. 724 00:33:35,160 --> 00:33:38,480 Snow to cover that up. Caramel in that. 725 00:33:38,520 --> 00:33:40,560 Chefs, you have five minutes left. 726 00:33:40,600 --> 00:33:41,760 No! 727 00:33:41,800 --> 00:33:43,200 Hold it, hold it, hold it. 728 00:33:44,520 --> 00:33:45,800 {\an1}GASPING. 729 00:33:45,840 --> 00:33:46,880 Sorry! 730 00:33:46,920 --> 00:33:48,960 Mist, mist, mist. 731 00:33:49,000 --> 00:33:51,200 Quick, quick, quick. Gentle, gentle. 732 00:33:51,240 --> 00:33:52,800 Speed up, speed up. 733 00:33:52,840 --> 00:33:54,920 One more wire, one more wire, one more wire. 734 00:33:54,960 --> 00:33:57,160 Leave it. You're pushing the bridge. 735 00:33:59,160 --> 00:34:01,560 Right, those little lights. 736 00:34:01,600 --> 00:34:04,280 Just stick them, we don't have time. Oh, don't scare me! BLEEP. 737 00:34:04,320 --> 00:34:05,640 Put chocolate on top. 738 00:34:05,680 --> 00:34:07,280 That's enough, enough, enough. 739 00:34:10,880 --> 00:34:12,880 Chefs, your time is up. 740 00:34:14,080 --> 00:34:15,600 Yeah, that's it. Looks fine. 741 00:34:15,640 --> 00:34:18,120 Please step away from your miniature villages. 742 00:34:20,040 --> 00:34:22,200 Thanks, Chef. Good job. 743 00:34:23,680 --> 00:34:24,680 They did nice. 744 00:34:26,160 --> 00:34:27,960 {\an8}Well done, mate. Smashed it. 745 00:34:38,880 --> 00:34:42,360 {\an8}Four incredible Land of the Giants table scenes... 746 00:34:46,160 --> 00:34:48,240 ..made in just five hours. 747 00:34:48,280 --> 00:34:51,520 Andrew and Raf from Harwoods Patisserie, please come forward. 748 00:34:57,560 --> 00:34:59,960 {\an8}So this is our model ski village. 749 00:35:01,400 --> 00:35:03,200 So we're going to ski down the mountain 750 00:35:03,240 --> 00:35:05,560 and then back into our apres bar. 751 00:35:05,600 --> 00:35:08,400 Before we start skiing first is safety, so we 752 00:35:08,440 --> 00:35:09,800 need to take our helmet. 753 00:35:09,840 --> 00:35:11,560 It's a little Jell-O shot, mandarin 754 00:35:11,600 --> 00:35:15,560 and orange liqueur, just to get you warmed up. Mm. Fresh. 755 00:35:15,600 --> 00:35:18,200 Quick, I'm skiing now. Give me more! 756 00:35:18,240 --> 00:35:19,680 Onto the chairlift. 757 00:35:19,720 --> 00:35:22,160 They're going to crash. I'm OK, we'll lift you up. 758 00:35:22,200 --> 00:35:24,600 {\an1}EXCLAMATIONS. 759 00:35:24,640 --> 00:35:26,080 What a crash. 760 00:35:26,120 --> 00:35:28,800 So we got you to the top of the mountain, hopefully. 761 00:35:28,840 --> 00:35:33,240 Off we go and crash into the tree. Oh, no, I've crashed! 762 00:35:34,400 --> 00:35:36,080 We've got a little marshmallow tree 763 00:35:36,120 --> 00:35:38,240 with some almond streusel for you. 764 00:35:38,280 --> 00:35:42,880 So now, Benoit, on the black run. "Vive la France!" Ooh! 765 00:35:42,920 --> 00:35:44,320 Onto the table. 766 00:35:44,360 --> 00:35:46,080 Land into our apres bar 767 00:35:46,120 --> 00:35:50,720 and we have a sticky toffee pudding with a caramel in the centre. 768 00:35:50,760 --> 00:35:53,720 Gooey. Oh! Ooh, look at that. 769 00:35:53,760 --> 00:35:56,000 Every time we go to an apres bar, 770 00:35:56,040 --> 00:35:58,120 we grab some mulled wine, get outside, 771 00:35:58,160 --> 00:35:59,680 and have a little dance in the snow. 772 00:35:59,720 --> 00:36:02,720 The apres bar tables here, that's the buche. 773 00:36:02,760 --> 00:36:06,040 So we've got a spiced sable with ginger and cinnamon, 774 00:36:06,080 --> 00:36:08,680 and we've got a raspberry mousse with a mulled wine gel 775 00:36:08,720 --> 00:36:09,920 and fresh raspberries. 776 00:36:12,200 --> 00:36:14,800 Chef, I am so thrilled. 777 00:36:14,840 --> 00:36:17,480 Love the snow, someone actually skiing down 778 00:36:17,520 --> 00:36:19,880 the slope there. Overall, very good effort. 779 00:36:19,920 --> 00:36:23,600 However, we want to see a little bit more refined finishing. 780 00:36:23,640 --> 00:36:26,840 I look at the little chalet for instance. This is a bit basic, 781 00:36:26,880 --> 00:36:30,720 and those trees. Mm, lovely texture. Absolutely zero flavour. 782 00:36:30,760 --> 00:36:33,000 I don't see the point, but there's nothing wrong with 783 00:36:33,040 --> 00:36:34,200 a good sticky toffee pudding 784 00:36:34,240 --> 00:36:37,160 and you guys have brought it in a very interesting way. I love it. 785 00:36:37,200 --> 00:36:40,000 When it comes to the buche itself, there is a lovely combination 786 00:36:40,040 --> 00:36:42,560 of flavour. I think the first taste for me is mulled wine, 787 00:36:42,600 --> 00:36:45,160 and then the beautiful raspberry. 788 00:36:45,200 --> 00:36:49,440 All in all, I've enjoyed my little ski trip with you guys. 789 00:36:49,480 --> 00:36:52,880 Well done. Thank you, chefs. Cheers. 790 00:36:52,920 --> 00:36:55,920 Did I shout the "Vive la France" too loud? Yeah. 791 00:36:55,960 --> 00:36:57,600 I was getting excited. 792 00:37:04,760 --> 00:37:08,480 {\an8}Our inspiration has come from under water sea village. 793 00:37:08,520 --> 00:37:10,840 It's a normal day for the villagers, so they are 794 00:37:10,880 --> 00:37:13,480 going to take the bus to go to work, 795 00:37:13,520 --> 00:37:17,400 and then suddenly the sting ray just come over to attack them. 796 00:37:17,440 --> 00:37:20,760 We're killing the little characters you've created today. 797 00:37:20,800 --> 00:37:22,640 Is that the story? Yeah. 798 00:37:22,680 --> 00:37:26,000 So first they'll attack the very cute seal. 799 00:37:26,040 --> 00:37:27,720 {\an1}GROWLING. 800 00:37:27,760 --> 00:37:30,600 Cos they always attack the cutest. 801 00:37:30,640 --> 00:37:33,640 Then next they'll attack a shark biscuit. 802 00:37:33,680 --> 00:37:36,800 It's seaweed cookie with soy caramel. Doo-doo-doo. 803 00:37:36,840 --> 00:37:39,720 And last they're attacking the turtle. 804 00:37:39,760 --> 00:37:44,680 Inside is the hoji tea pastry cream with blackberry compote. 805 00:37:44,720 --> 00:37:46,200 Is there anything else to attack? 806 00:37:46,240 --> 00:37:49,040 Get the rolling pin and you can smash this bus. 807 00:37:49,080 --> 00:37:50,960 Oh, la la, I like that! This one. 808 00:37:51,000 --> 00:37:54,800 There is a log under there, isn't there? Ah! Oh, nice! 809 00:37:54,840 --> 00:37:58,640 It's pecan sponge, pecan crumble, vanilla caramel 810 00:37:58,680 --> 00:38:00,000 and vanilla cremeux. 811 00:38:00,040 --> 00:38:02,800 There is also pecan praline that I piped. 812 00:38:02,840 --> 00:38:06,760 I think, overall, very simple idea but it's super effective. 813 00:38:06,800 --> 00:38:09,400 I like the visual. I find it lots of fun. 814 00:38:09,440 --> 00:38:12,880 Having said that, what makes a village? 815 00:38:12,920 --> 00:38:16,320 House. We're stretching the brief a little bit on this one. 816 00:38:16,360 --> 00:38:19,720 When it comes to the little treats, my favourite one has to be 817 00:38:19,760 --> 00:38:21,520 the seaweed sable. Very buttery 818 00:38:21,560 --> 00:38:25,160 and that soy caramel in the middle is fantastic. 819 00:38:25,200 --> 00:38:27,600 My disappointment is those little baby seals. 820 00:38:27,640 --> 00:38:30,440 It's actually quite boring. No excitement at all. 821 00:38:30,480 --> 00:38:32,936 What a shame. If you have to cut his head off, he might as well taste 822 00:38:32,960 --> 00:38:34,160 of something. 823 00:38:34,200 --> 00:38:36,600 The turtle, I didn't really enjoy eating. 824 00:38:36,640 --> 00:38:38,600 The taste profile is really strong. 825 00:38:38,640 --> 00:38:41,160 When it comes to the dessert itself, this has 826 00:38:41,200 --> 00:38:43,640 the potential to be a fantastic dessert. 827 00:38:43,680 --> 00:38:45,640 On this occasion, though, it hasn't 828 00:38:45,680 --> 00:38:47,680 been technically executed as it should be. 829 00:38:47,720 --> 00:38:50,520 Everything is a little bit thick, everything is a little bit firm. 830 00:38:50,560 --> 00:38:52,360 It's just too much sponge for me. 831 00:38:52,400 --> 00:38:55,080 Thank you very much, guys. Thank you. Thank you, Chef. 832 00:39:02,600 --> 00:39:06,760 {\an8}So, first of all, buongiorno. Benvenuti... Grazie mille. 833 00:39:06,800 --> 00:39:09,960 {\an8}..to the tour guide of New Curon. 834 00:39:10,000 --> 00:39:12,800 After passing through the bridge, you will go down to 835 00:39:12,840 --> 00:39:14,040 the valley. 836 00:39:14,080 --> 00:39:16,120 We can admire the beautiful cherry trees. 837 00:39:16,160 --> 00:39:19,560 This is black forest, vanilla Chantilly, chocolate biscuit cream 838 00:39:19,600 --> 00:39:21,120 and cherry compote. 839 00:39:21,160 --> 00:39:25,880 Once you reach the village centre, you will see the typical houses. 840 00:39:25,920 --> 00:39:29,120 Oh, my goodness. It's tiny. I'm a giant now. 841 00:39:29,160 --> 00:39:30,920 Lemon and almond cake. 842 00:39:30,960 --> 00:39:34,640 Now we are at the lake. Earl Grey creme anglaise with 843 00:39:34,680 --> 00:39:36,560 a vanilla crumble. 844 00:39:36,600 --> 00:39:39,480 So, the tour is finished. If you want to go 845 00:39:39,520 --> 00:39:41,840 and take the train to go back home... Oh! 846 00:39:41,880 --> 00:39:45,200 ..the buche is cream cheese with lemon and ginger. 847 00:39:45,240 --> 00:39:47,120 Inside there is a pear compote, 848 00:39:47,160 --> 00:39:49,280 yuzu gel, an almond financier, 849 00:39:49,320 --> 00:39:53,120 and at the bottom a crunchy digestive base. 850 00:39:53,160 --> 00:39:55,920 Well, I have to say I really enjoyed my tour with you, Mauro. 851 00:39:55,960 --> 00:39:57,480 You took me to Italy 852 00:39:57,520 --> 00:40:01,240 and your beautiful bell tower story works for me. 853 00:40:01,280 --> 00:40:04,440 The more you tell me the story, the more intrigued I am. 854 00:40:04,480 --> 00:40:07,880 And as far as the five little elements, I really enjoyed. 855 00:40:07,920 --> 00:40:11,760 In particular, this one. The flavours are beautiful. 856 00:40:11,800 --> 00:40:14,440 I didn't know that I can eat the lake until I tuck it in. 857 00:40:14,480 --> 00:40:16,640 Oh, my goodness, the Earl Grey and the crumble. 858 00:40:16,680 --> 00:40:19,400 If the lakes in Italy are all tasting like that, 859 00:40:19,440 --> 00:40:21,280 I am moving there tomorrow. 860 00:40:21,320 --> 00:40:24,680 But come to the buche, it's a little bit too cold 861 00:40:24,720 --> 00:40:26,296 and that's a problem, cos when you get to 862 00:40:26,320 --> 00:40:28,480 the jelly in the centre it was a bit frozen. 863 00:40:28,520 --> 00:40:31,560 Is this enough to take you to the final 864 00:40:31,600 --> 00:40:34,440 with yesterday's result? We shall see. 865 00:40:34,480 --> 00:40:35,720 Thank you. Thank you. 866 00:40:49,640 --> 00:40:52,560 {\an8}We've taken the theme from a tea garden from Darjeeling, 867 00:40:52,600 --> 00:40:53,800 {\an8}which has come from India. 868 00:40:53,840 --> 00:40:56,040 So this is the story about a lady called Subin. 869 00:40:56,080 --> 00:40:57,600 {\an1}SHE SNORTS. 870 00:40:58,840 --> 00:41:00,016 So she wakes up in the morning 871 00:41:00,040 --> 00:41:04,040 and walks down her tea plantation hill, made of matcha moss 872 00:41:04,080 --> 00:41:06,080 with raspberry jelly. Mm-mm. 873 00:41:06,120 --> 00:41:08,320 And then Subin goes to work, 874 00:41:08,360 --> 00:41:10,640 and she takes a train. 875 00:41:10,680 --> 00:41:13,360 {\an1}GASPING. 876 00:41:13,400 --> 00:41:15,800 And while she takes the train, she takes 877 00:41:15,840 --> 00:41:20,200 a quick snack which is a rose, raspberry and pistachio bar. 878 00:41:20,240 --> 00:41:22,320 And then she goes to the tea factory where she tries 879 00:41:22,360 --> 00:41:23,760 to take a cup of tea. 880 00:41:23,800 --> 00:41:26,520 It's a passion fruit cremeux in a chocolate cup. 881 00:41:26,560 --> 00:41:29,760 She goes back home and goes down the valley, 882 00:41:29,800 --> 00:41:33,280 and there's a tea ganache with almond crumble. 883 00:41:33,320 --> 00:41:36,480 And while she's relaxing, the giants come in 884 00:41:36,520 --> 00:41:38,840 and break the entire village. Ah, there you go. 885 00:41:40,240 --> 00:41:41,560 Break. Damn! 886 00:41:44,120 --> 00:41:45,960 {\an1}GASPING. 887 00:41:47,240 --> 00:41:49,160 I feel a giant now. 888 00:41:49,200 --> 00:41:53,520 Our buche has a masala chai mousse with a feuilletine crunch, 889 00:41:53,560 --> 00:41:55,920 a cream mousse, butter and bread sponge, 890 00:41:55,960 --> 00:41:57,240 and at the bottom it's a sable. 891 00:41:59,280 --> 00:42:00,480 Well done. Thank you. 892 00:42:00,520 --> 00:42:04,520 Today you deliver something colourful, joyful, 893 00:42:04,560 --> 00:42:07,600 and what makes a massive difference to your showpiece is 894 00:42:07,640 --> 00:42:10,360 the fact that you decided to colour your houses there. 895 00:42:10,400 --> 00:42:14,280 The little extra treats, I have to say, this one, 896 00:42:14,320 --> 00:42:16,520 the rose flavour is a little bit on the strong side. 897 00:42:16,560 --> 00:42:18,000 I will find it a bit sickly. 898 00:42:18,040 --> 00:42:19,400 What I really like is this 899 00:42:19,440 --> 00:42:22,440 passion fruit cremeux, this is my cup of tea. 900 00:42:22,480 --> 00:42:26,520 And that little ganache works very well. A little bit too firm, though. 901 00:42:26,560 --> 00:42:30,360 Your buche over here, I really like the chai tea. It's very flavoursome. 902 00:42:30,400 --> 00:42:33,880 Though, I think that the sponge is a little bit too dry. 903 00:42:33,920 --> 00:42:37,560 So we see technical imperfection with you still, 904 00:42:37,600 --> 00:42:39,600 but you've refined your work a lot more. 905 00:42:39,640 --> 00:42:41,760 So we are very, very proud of you. 906 00:42:41,800 --> 00:42:43,040 Well done, guys. 907 00:42:47,080 --> 00:42:48,400 We'll stay. 908 00:42:50,640 --> 00:42:53,160 Based on their performances over both days, Cherish 909 00:42:53,200 --> 00:42:56,120 and Benoit must now decide which three teams will go through to 910 00:42:56,160 --> 00:42:59,480 the final and who will be leaving the competition. 911 00:42:59,520 --> 00:43:02,400 Well, he was a great story teller. He was so good, wasn't he? 912 00:43:02,440 --> 00:43:03,800 I think they enjoyed it. 913 00:43:03,840 --> 00:43:05,640 I got into it a little bit too much. 914 00:43:05,680 --> 00:43:08,040 "Vive la France" in a Bolton accent. Whoa! 915 00:43:09,600 --> 00:43:12,080 This is a sight to look at, isn't it? Mm. 916 00:43:12,120 --> 00:43:13,360 They progressed very well. 917 00:43:13,400 --> 00:43:15,520 You know, they've delivered something complete. 918 00:43:15,560 --> 00:43:17,520 There was a time when I was feeling that I am 919 00:43:17,560 --> 00:43:19,720 going to present like just one hill, 920 00:43:19,760 --> 00:43:22,240 but somehow we just pushed, pushed, pushed to finish. 921 00:43:22,280 --> 00:43:25,080 Some of the element is not quite well executed. 922 00:43:25,120 --> 00:43:28,320 Not with the finesse, but just crawled to the end. 923 00:43:28,360 --> 00:43:30,360 Clearly today, a great day. 924 00:43:30,400 --> 00:43:31,800 Yesterday they were not 925 00:43:31,840 --> 00:43:34,320 so happy about the work they've done. Hmm! 926 00:43:34,360 --> 00:43:37,560 Somebody did better yesterday, somebody did better today. 927 00:43:37,600 --> 00:43:39,640 I really hope we can come back next week. 928 00:43:39,680 --> 00:43:42,360 That's my dream, and I hope it's going to happen. 929 00:43:42,400 --> 00:43:47,400 Yesterday was quite a good day. However, today it's a half-half. 930 00:43:47,440 --> 00:43:50,200 We are thinking we are at the bottom, I would say. 931 00:43:50,240 --> 00:43:52,120 We really want to go to the final, 932 00:43:52,160 --> 00:43:54,800 but, you know, it's not up to us to decide. 933 00:43:54,840 --> 00:43:56,280 A lot to consider, I guess. 934 00:43:59,000 --> 00:44:01,880 Benoit and Cherish have made their decision. 935 00:44:01,920 --> 00:44:05,080 The judges thought the team in first place held on for 936 00:44:05,120 --> 00:44:10,000 the win after an extremely strong secret challenge yesterday. 937 00:44:10,040 --> 00:44:11,120 That team is... 938 00:44:12,480 --> 00:44:15,160 ..Andrew and Raf from Harwoods Patisserie. 939 00:44:15,200 --> 00:44:17,600 Well done. You're through to the final. 940 00:44:17,640 --> 00:44:19,920 The team in second place, 941 00:44:19,960 --> 00:44:22,280 Mauro and Daniel from The Landmark London. 942 00:44:22,320 --> 00:44:24,480 Congratulations, you are also through to the final. 943 00:44:24,520 --> 00:44:27,560 Which leaves us with Annie and Subin from The Dorchester, 944 00:44:27,600 --> 00:44:30,720 and Mayank and Dharma from St James' Court. 945 00:44:30,760 --> 00:44:34,000 After much deliberation, the judges have decided that 946 00:44:34,040 --> 00:44:36,400 the team leaving us tonight is... 947 00:44:38,760 --> 00:44:40,520 ..Mayank and Dharma. 948 00:44:40,560 --> 00:44:42,640 We are so sorry to see you go. 949 00:44:42,680 --> 00:44:44,640 You've been absolutely fabulous. 950 00:44:44,680 --> 00:44:47,920 But to everybody else, congratulations. 951 00:44:51,280 --> 00:44:53,360 Congratulations! 952 00:44:53,400 --> 00:44:55,720 I had a really great time in the competition, 953 00:44:55,760 --> 00:44:57,000 though it was stressful. 954 00:44:57,040 --> 00:45:00,080 Well done. Hey, one of the best showpieces you guys have done. 955 00:45:00,120 --> 00:45:02,480 My original partner decided to back out, 956 00:45:02,520 --> 00:45:06,040 but Chef Dharma, at the end moment, stepped in 957 00:45:06,080 --> 00:45:08,280 and he's like, "Don't worry, I'll support you." 958 00:45:08,320 --> 00:45:09,800 And I troubled him a lot. 959 00:45:09,840 --> 00:45:14,320 I'm not easy to handle. So, yeah, he's been great. 960 00:45:14,360 --> 00:45:16,440 Dharma, you're the best. 961 00:45:16,480 --> 00:45:19,320 And I'm proud of him. Aw! 962 00:45:21,240 --> 00:45:22,960 See you next week, big boy. 963 00:45:25,240 --> 00:45:27,480 Second, but in the final. We are happy. 964 00:45:27,520 --> 00:45:31,240 Considering what happened yesterday, today we made a miracle. 965 00:45:31,280 --> 00:45:32,800 Well done, Subin. 966 00:45:32,840 --> 00:45:35,000 We're going to the final. 967 00:45:35,040 --> 00:45:36,040 OK. 968 00:45:37,240 --> 00:45:38,520 Let's do this. 969 00:45:39,600 --> 00:45:42,216 All you've got to do now is beat two more people. Smashed it. Thank you. 970 00:45:42,240 --> 00:45:43,920 Bossed it. Bossed it. We're through. 971 00:45:43,960 --> 00:45:46,200 Can't believe it. Unbelievable. 972 00:45:46,240 --> 00:45:47,640 We're here finally. 973 00:45:47,680 --> 00:45:50,480 First place going into the final - amazing. 974 00:45:50,520 --> 00:45:52,640 So, yeah, let's bring it. Let's do it. 975 00:45:52,680 --> 00:45:53,680 Bring it on. 976 00:45:55,080 --> 00:45:56,320 Next time... 977 00:45:56,360 --> 00:45:58,480 Going to need to spray. OK, spray, spray. 978 00:45:58,520 --> 00:45:59,960 Argh, BLEEP. 979 00:46:00,000 --> 00:46:03,160 Yesterday was close and today I think it's even closer. 980 00:46:03,200 --> 00:46:05,280 {\an1}GASPING And the winners... 981 00:46:05,320 --> 00:46:07,960 I have a lot to do, so no more questions, please. 982 00:46:08,000 --> 00:46:11,240 ..of Bake Off The Professionals 2023 are... 983 00:46:11,280 --> 00:46:13,560 Steady, steady, steady, steady. 984 00:46:13,600 --> 00:46:16,600 It is so flamboyant and so extravagant, 985 00:46:16,640 --> 00:46:21,320 and it's so showy. This is what the competition is about! 986 00:46:21,360 --> 00:46:22,680 Well, it wasn't too bad. 987 00:46:43,960 --> 00:46:47,040 Subtitles by Red Bee Media