LIAM: In the beginning, there were ten teams.
Behind, behind. Thank you.
Go, baby, go!
Yeah.
It's not set.
But after ten weeks of intense competition...
HE GRUNTS
OK. All right. That's OK.
..just three remain.
OK, Daniel.
Everybody is dangerous at this stage,
but also we are dangerous. HE LAUGHS
THEY LAUGH
Focus on the chocolate.
To win would be life-changing.
BOTH: Last push.
ELLIE: Now it all comes down to this.
OK, spray, spray. Argh, BLEEP.
And the winners...
No more questions, please.
HE GASPS
..of Bake Off: The Professionals 2023 are...
Keep calm and carry on.
For the three finalists...
..everything comes down to the next two days.
Good morning, Chefs,
and welcome to the final of Bake Off: The Professionals.
This year, the judges are celebrating the 1920s,
so to tell us more about your first challenge,
let's hear from our very own Great Gatsby, Benoit.
Chefs, today you must present us with a beautiful dessert trolley
showcasing three delicious sharing size desserts.
Now, the dessert trolley has suffered
a reputation meltdown in recent years,
so you must reinstate the sense of glamour it enjoyed
in the Roaring '20s.
You must each make a baked Alaska,
as well as a silky smooth chiffon pie
and an intricately moulded set jelly dessert.
You have four hours to complete this challenge,
and your time starts now.
The final. Off we go.
Being in the final, just we need to push a bit more.
Why are we doing 1920s?
Well, it's a decadent era
where there was a bit of extravagance,
and neither of us were born.
I thought you were born.
Ooh!Low blow. THEY LAUGH
1920s, first thing I think is champagne all the way.
In the 1920s, they liked the glitz and glamour,
so that's what we want to see on the trollies.
Got loads of dessert trollies on council estates in Bolton.
That's what we bring our tea out on.
HE LAUGHS
I'm preparing the vanilla ice cream for the baked Alaska.
For the baked Alaska,
it's very important they make us a beautiful, smooth ice cream,
a soft and airy sponge with silky meringue.
Chiffon pie, it was created in the 1920s.
It's like a lemon meringue pie
but with egg white folded through to make it lighter.
The key is the very fluffy texture you've got in the filling,
which needs to be nicely light and set.
This mould is for the jelly.
Jelly is my favourite dessert,
but you need to watch the setting agent.
It's got millions of gelatines. HE LAUGHS
I do not want a jelly that is so set
I have to use a chainsaw.
And it needs to be delicious.
The one that we practised, I didn't like the flavour.
Good morning, Chefs. Morning. How exciting. Morning.
The final. Ready to rock and roll?
Yep, hopefully.
The chiffon pie.
We've never made the chiffon before.
It's a very traditional dessert
coming back all the way from the 1920s,
but obviously it's interesting to bring it back to life a little bit.
So, what have we done?
So, we have done a sea buckthorn chiffon pie.
It's not something you commonly see on a menu. I used to forage it.
ELLIE: Found among coastal hedgerows,
acidic sea buckthorn
will be balanced
by sweet caramelised
white chocolate cream,
while damson plums will be the star of Harwoods' baked Alaska.
Only one ice cream?
RAF: Only one ice cream, yeah.
With one ice cream only, you cannot afford to go wrong,
so we can only wish you the best of luck.
Cheers. Thank you. Thank you.
While Harwoods' hopes rest on one ice cream...
Happy with this.
..the other teams have two to perfect.
Subin now is making rose ice cream,
and I'm doing raspberry and lychee sorbet.
There will be a vanilla ice cream and a rhubarb and star anise sorbet.
Hopefully, it will be nice.
LIAM: Mauro's vanilla ice cream will encase the rhubarb
and star anise sorbet and a compote,
while a lemon and lime chiffon mixture
will fill their pastry case.
I will let the ice cream cook
while I'm doing this job.
First time I made ice cream,
I was five years old in my family's ice cream shop, so a long time ago.
Not all the teams had a lifetime to prepare for the challenge.
How was practice?
But the instruction is quite clear.
Everything's under control?
SHE CHUCKLES She wishes.
HE LAUGHS
Subin will pipe whipped yoghurt flowers
onto a blueberry chiffon pie filling.
The floral theme continues with the baked Alaska,
where rose water ice cream will be encased
in raspberry and lychee sorbet
and a rose sponge.
Both the other teams have topped the leaderboards.
You guys haven't yet,
but could this be your week to sneak on through?
We tried our best.
Whether it's going to be good or not, it's up to God.
If in doubt, chuck God under the bus. Fair enough.
So, this is vanilla sable for the chiffon pie.
Raf, so you've got holes here, mate. Where? It's going to need redoing.
With chiffon pie cases baking...
Rhubarb sorbet.
..and Alaskan ice cream setting,
the teams need to focus on their intricate jellies.
I think jelly is the most difficult.
We're going to have loads of layers, and it'll just fall if it's not set.
Every time I put a custard layer, I'm putting some rhubarb,
so you get a bit of texture in there.
Andy's jelly will be built up of alternating layers
of rhubarb and custard,
encased in a bejewelled
chocolate crown.
HE LAUGHS
Look at his face! No comment.
Don't try and divide us on the last week.
Andy and Raf, who's originally from Brazil,
have been friends for eight years,
and rarely worked together until now.
Working with Raf's been great.
Just really happy we went through this experience.
We bounce off each other quite well.
Our friendship is just getting stronger and stronger.
The work we've put in is immense.
Our partners and parents have just been so supportive and amazing.
Oh, no. Oh, no.
This is when I cry.
Hi, Andrew.
I hope you do well this next week.
It doesn't matter whatever happens - to us you're always a winner.
So proud of you, Andrew.
So proud of you.
I've not seen them, so it's, uh...
Yeah, it's nice to see.
You'll make me cry now.
I've missed him growing up which is very tough for me.
For them to know
that I'm in the final must mean a lot.
So, yeah.
So, Raf, we've got the final,
and in less than 12 hours, you're on a flight to Brazil?
Six hours, I think. Six hours you're going to Brazil?
Yeah, it's my brother's graduation. I couldn't miss that.
I'll sleep on the plane.
I mean, come on. Glass of fizz and, uh...
You'll either be elated or a bit sad.
RAF LAUGHS Either way, have the fizz.
But the judges won't have to wait as long for their tipple.
Our jelly will be coconut and pineapple with some rum,
so it's a pina colada flavour.
Pineapple is actually quite tricky.
There's an enzyme in there that will be quite tricky
for you to set.
It needs to wobble when I shake it. Is it going to be dancing?
I would say it will be dancing.
Annie's hoping plant-based gelling agents iota
and agar-agar will overcome troublesome enzymes
to give their jelly
the perfect wobble,
while pulled sugar foliage
should complete
the pineapple illusion.
Pineapple in Asia, it means, like, lucky,
so the pineapple will bring us luck, hopefully.
Fly, Annie!
Annie and Subin became close friends
working at London's Dorchester Hotel.
I'm very proud.
We didn't really imagine coming to the final,
but now obviously we want to win.
We need to push it a lot.
We can do it. Mm.
And we will. SHEEP BLEAT
SHE LAUGHS
THEY SOB
She's very supportive,
and she was saying she's going to get me, like, uh,
all the food that I want when I come back to Korea.
THEY LAUGH
Chefs, you are halfway through.
Can I do anything to help?
Crash an economy? Do a bit of the Charleston?
What's the Charleston?
Swivel. It's all in the swivel.
There you go. And a little finger shake.
Whoo!
I'm putting dark rum inside the last layer of the jelly.
We're having a frightfully good time! HE LAUGHS
So, I'm just making the crown.
If it looks like a party hat, I'm in trouble.
HE LAUGHS
When I made it, it collapsed.
We have a good pastry chef.
That's when we talk about years of experience.
Daniel will set a tres leches,
or sweet milk jelly,
onto the sponge.
Above will be four fruit layers,
including potent peach schnapps,
with the whole dessert coated
in a syrup jelly,
which should become transparent
by judging time.
Yeah. Exactly. Makes sense.
Mauro and Daniel have worked together
at the Landmark London Hotel for nearly two years...
..though, it wasn't always plain sailing.
At the beginning,
we were struggling a bit to understand each other.
Now I think we're getting better.
Sometimes I get too stressed and he calms me down.
Sometimes he falls asleep and I wake him up.
It's quite surprising. HE LAUGHS
HE CHUCKLES
THEY LAUGH
So, the plan is to win.
Just put the cherry on top of the cake.
So, now we are finishing the baked Alaska.
So, that's your insert? Yes.
And there will be a very rich vanilla ice cream.
The family recipe.
This is delicious.
I want this recipe later on.
We're going to layer
a very delicate-flavour damson ice cream.
This is raspberry and lychee sorbet,
and then we are going to put loads of ice cream in the middle.
Andy is caving in. Got some pastry left? Yeah, yeah.
How long have we got left?
ELLIE: Chefs, you have 30 minutes left.
Would you agree? I would. Excellent.
While Harwoods re-mound their chiffon pastry case...
Oh, dear. OK, OK.
..Daniel has decided it's time to demould.
Is it too early to unmould it out?
DANIEL: No, it's OK.
Oh!
I like it!
Wow, Daniel. Grande, Daniel.
That's what the judge wants.
You want me to start the meringue for the chiffon?
We need that tart case.
I'll give it another five minutes just to crispen up.
I'm preparing the filling for the chiffon.
It has to be fluffy.
The tart's out. Get that chiffon whipped.
Yep.
We're just waiting for everything to set,
so I'm just trying to make the pineapple head.
The crown's got marshmallow around the bottom,
and I'm going to start putting gems on it.
How long have we got left?
Chefs, you have 15 minutes left.
Yeah.
Just trying to warm it up.
No pressure.
Oh, so scary.
I'm just piping just what looks like a rose.
I love the 1920s.
It's so glam, isn't it?
Which plate do we put them on?
We'll try to pipe the yoghurt Chantilly like a flower.
It has to look pretty.
Sea buckthorn mousse in,
and then we need to blowtorch the baked Alaska.
Chefs, you have one minute left.
Straight over. Steady, steady, steady, steady.
All the way down.
Chefs, your time is up.
The crown looks stunning. Well done.
I love their pineapple. Oh, yeah. So cool.
Not bad.
Nice.
After four hours,
it's time for the teams' 1920s dessert trolleys
to face the judgment of Cherish and Benoit.
Annie and Subin from The Dorchester, please come forward.
I feel in the '20s because of the pineapple jelly,
when pineapple was celebrated in big banquet tables.
I like what you've done. I like the way it looks.
Baked Alaska, please. Let's have a taste.
Wow. That looks stunning.
These techniques I see at the World Cup of pastry.
We have sponge with raspberry and rose syrup,
and then the red is the raspberry and lychee sorbet.
And in the middle, rose ice cream.
On the outside, we used Italian meringue.
I think it's simply beautiful to eat.
The rose ice cream in the middle is well balanced.
The sponge is ever so light as well.
Let's see if the rest follows.
Chiffon pie.
I really, really like the way you piped your cremeux as petals.
We have the blueberry compote and then blueberry chiffon filling,
and then the mascarpone yoghurt Chantilly.
And then we topped that with blueberry compote.
The blueberry and the yoghurt, it sings together beautifully.
It's a lovely tart,
but I want it to be a bit deeper to take me
into the world of chiffon pie.
Last but not least, jelly.
It looks beautiful, and it wobbles.
On the top layer, we will have the pineapple juice
with ginger, mint, and coriander,
and then the second layer will be the coconut and rum jelly,
and then the last layer will be pineapple and rum jelly.
Though I appreciate you using different setting agents,
am I in a jelly world?
I don't think so. It's very gummy.
But I do have to say
that I like the taste profile of the pineapple and the coconut.
Mauro and Daniel from The Landmark London,
please come forward.
This is a lavish dessert trolley.
Well done. Now, baked Alaska.
So, the baked Alaska has a vanilla ice cream,
and inside there is a rhubarb and star anise sorbet and compote.
The acidity of your rhubarb blends so well
with the vanilla ice cream.
There is only one little problem - there is a little too much meringue.
OK, let's taste chiffon pie.
I really like the depth of the tart casing.
Let's eat.
There is a vanilla sable at the bottom.
We have a compote of strawberries
and a sponge served with elderflower syrup,
and the chiffon filling is lemon and lime.
On top, vanilla Chantilly.
I love the texture of your tart case -
crumbly, buttery.
This is what I call a chiffon pie.
It's so light,
and then, boom, the strawberry compote just finishes it off.
I love it, love it, love it!
Last but not least, our jelly.
Unfortunately,
the whole jelly has been demoulded too early.
Its own weight is pushing downwards and the glaze is now all dull.
What a shame.
The top layer is a peach schnapps jelly.
Then there is an apricot, melon liqueur,
a strawberry consomme, and at the end, it's tres leches
with some vanilla sponge inside.
My favourite layer is this layer with the sponge.
I think this is really, really tasty.
I'm not too sure about the peach schnapps.
It's a little bit too strong for my liking.
Overall, well done.
Thanks, Chefs.
Andrew and Raf from Harwoods Patisserie,
please come on up.
It looks absolutely stunning. I like your trolley.
Your baked Alaska, please.
So, we have a vanilla sponge, a damson jam,
and then a damson ice cream topped with Italian meringue.
I'm disappointed.
You've got a big blob of ice cream
which is supposed to taste of your beautiful plums,
and it doesn't.
It's very hidden away.
Chef, would you serve up your chiffon pie, please?
So, we have sweet pastry.
Then we have a thin layer of sea buckthorn gel,
the chiffon pie filling, which is sea buckthorn,
and then a caramelised white chocolate cream piped on top.
I think your chiffon is as light as a feather.
It just melts in my mouth.
The sea buckthorn, when you eat it on its own,
it's fairly sour, but here works very well.
The biggest issue for me is the pastry.
The sable case is very tight,
but I really like the chiffon mixture.
Next.
Wow.
Not only did you serve up a wobble jelly,
you actually dressed it up.
It's absolutely stunning.
So, we have layers of a tart rhubarb jelly
and then a sweet custard,
and then rhubarb puree in the centre.
Wow. That is so refreshing.
The big chunk of rhubarb brings it to a different dimension.
I can demolish this in one go.
Beautiful jelly. Well done.
It wasn't too bad.
We had a few niggles, so no idea where we stand.
THEY LAUGH
Absolutely no idea.
Somewhere there.
Oh, yeah, yeah.
Unfortunately, a couple of things not as we were planning.
But overall, I think it didn't go bad.
Our last challenge, we need to push ourselves to the last minute.
The teams now have a chance
to prepare some of the elements they require
for tomorrow's final showpiece challenge.
ELLIE: What a brilliant start to the final.
At the moment, it seems a bit too close to call.
There's no real bad work today.
Every team has delivered exactly what we've asked them to do.
Harwoods Patisserie,
the jelly with the crown looked absolutely fantastic.
And it tasted divine.
And you were raving about Annie and Subin's baked Alaska.
They brought intricate insert techniques
that I've seen only applied at the World Cup.
And the chiffon pie, while it was the Landmarks',
looking stunning and tasted beautiful, too.
Surely, tomorrow you're looking for nothing but perfection.
They should not hold back.
They need to throw everything they have on the table.
As somebody said once,
leave everything in the kitchen and carry no regrets.
That's what I do with the washing up. Just leave it.
THEY LAUGH
Just one challenge remains
before Cherish and Benoit decide who will be the winners
of Bake Off: The Professionals.
Welcome back, Chefs.
Today, you will complete your final challenge
of the competition, and what a challenge it is.
To tell us more is a judge who oozes glamour
the likes of which haven't been seen since the 1920s -
Cherish.
Wow. Thank you, Ellie. You have officially won me over.
Chef, today we want you to take us back to 1920
with a stunning banquet display featuring chocolate and sugar work.
You must also create a stunning edible centrepiece dessert -
enough to serve 80 guests -
as well as two further desserts - enough to serve 40 each.
This is shaping up to be the best final yet,
and I can't wait to see what you guys come up with today.
You had 2.5 hours last night to prep,
and now you have a further 4.5 hours
to complete your 1920s dessert banquet.
Good luck, and your time starts now.
Let's go.
We pep-talked each other this morning,
just to keep us thinking straight.
Do you guys have any tips for the chefs today?
Do not make any mistakes - simple as that.
ANDREW GASPS Oh, myBLEEP.Steady, Andy.
Every minute and second counts today,
so you've got to push to the maximum.
Keep calm and carry on.
For the grand final,
the chefs have to produce for us a lavish banquet
fit for the Roaring 1920s.
The theme is from The Great Gatsby.
In those times, they loved the glitz and glams
and the extravagance...
The showpiece will be inspired by a flapper called Lulu.
..so therefore it needs to be really spectacular to look at.
Beautiful.
We have asked the chefs to produce for us a spectacular centrepiece...
A sharing tower of dessert to serve 80 people.
It's the choux for the croquembouche.
..and two types of dessert - 40 pieces each.
And of course, the flavour and texture
needs to be simply amazing.
We need to make a big push today.
Roll up your sleeves, Chefs. The hard work begins now.
Morning, Chefs. Good morning, Chefs.
I'm actually quite intrigued. I saw a very sexy lady.
Yes. Yeah. It's Louise Brooks.
Who? Louise Brooks.
American comedian and actress in the 1920s.
Very famous. Her nickname is Lulu.
Did you actually hand-carve and sculpture...?
Yes. Wow. We hand-crafted and sculptured with the modelling chocolate.
So, did you do it, or Daniel did it? No, Daniel is...
Oh, well done, Daniel. It's a beautiful lady. It's beautiful. Well done.
It's definitely a lot of skill to do that.
LIAM: The frill of Lulu's dress will be a traditional St Honore
with puff pastry, creme patissiere, and caramel.
The individual desserts will be a lychee mousse perfume bottle
with raspberry centre,
and a chocolate roulade purse
with peanut butter toffee
and banana cream.
How was your golden time?
Went OK.
We achieved 70%, 75%, but not everything,
and today we have to run like hell.
We need a miracle.
You don't need a miracle.
You guys have been amazing throughout the whole competition. Yeah.
Just deliver some banging flavours and an amazing banquet,
and you'll win, innit, Daniel?
If it was like that, you know...
Good luck. Thank you. Thank you. See you later on. See you later.
ELLIE: While Mauro and Daniel try to make up
for a suboptimal golden time...
BLEEP!
..the other teams are assembling their desserts...
The passion fruit and mango cheesecake
is going to look like a diamond
cos me and Raf are diamonds in the rough.
..and working on the more decorative elements of their showpieces.
My head chef told me back in the days
they were doing a lot of swans on the buffet.
We are going to make a head and mask for Benoit
and Cherish to wear them.
A head and a...a mask? Yeah.
Did you measure Benoit's head?
He's got a rather large head.
I'm not worried about wearing.
I'm just worried the chocolate will melt on his head.
Hat and mask will be joined
by a tower of rhubarb and champagne jelly pannacotta
and a citrus pavlova.
In the centre will sit
a croquembouche tower
filled with hazelnut cream
and prohibition-busting rum and vanilla creme patissiere.
I've got a sense of deja vu with you guys.
You've done a croquembouche before,
and it was kind of breaking down, wasn't it? Mm.
There is going to be structure so that it's more neat.
You're leaving the cone inside?
Yeah. Ah!
That's cheating a little bit, isn't it?
Well... Because the whole purpose of the croquembouche
is showing your skills.
You guys are not taking any risks. You're putting a frame underneath.
Instead, I'm taking risks with sugar, I would say.
SHE CHUCKLES
This is the puff pastry for the St Honore.
LIAM: While Mauro and Subin are sticking
to classic sharing desserts...
Someone needs to make a croquembouche brilliantly.
Yeah.
I think I said that badly.
SHE LAUGHS Dear, oh, dear.
It's too late to change anything,
so I'm just going to focus on what I'm going to do.
Andy and Raf...
On here, Raf.
..are staking everything on a radical interpretation
of the judges' brief.
We have a speakeasy casino, so we've got a roulette table.
Oh, I like that.
Making a roulette table out of chocolate sugar?
No, a roulette table we bought.
Where is the centrepiece?
So, our sharing centrepiece in the middle will be the macarons
which are going to be poker chips.
But they are not built up in any structure whatsoever?
No. Not built up in any structure.
We've treated the two desserts as the structural centrepieces,
and then a table scene in the middle,
so we flipped it on its head a little bit.
Completely. Not just a little bit.
Let's hope the rest is actually interesting enough
to balance that one out a little bit.
ELLIE: The individual desserts on the side will be a mango
and passion fruit cheesecake
and a coffee liqueur hazelnut rocher.
The macaron poker chips will be filled with a whiskey caramel
and etched with Cherish and Benoit's catchphrases,
courtesy of another break with convention...
Right, I'll start these macarons. Yeah.
..a laser printer.
We've got "Boom!" for Benoit and then we've got "Cha-la-la!"
and "Love it, love it, love it!" for Cherish.
We might not give her the "Cha-la-la!"
We might just keep that away, just in case.
Chefs, you're halfway through your final challenge.
I have to make 100 choux buns for the St Honore.
I'm trying to finish the croquembouche.
Annie's trying to finish
the chocolate decorations, the showpiece.
This challenge is a test...
..not only of the chefs' ability to create delicious
and beautiful desserts...
I'm just demoulding all the sugar work.
ELLIE: ..but of their skill with sugar.
We've not done sugar, so it's been a massive learning curve for us.
We've struggled with it behind the scenes.
..and chocolate.
I need to redo the mask.
Both of them I made yesterday are broken.
We want to marry both chocolate and sugar in one showpiece.
Is that...? Is that going?
No, it's not going.
A lack of experience in either discipline...
BLEEP! You broke another?
Yeah.
..could be cruelly exposed.
Down, down, down, down, down, down, down.
Ready? Yeah.
It's cracking. Eugh. It's already cracked.
Yeah.
Oh, BLEEP.
Hopefully, I can fix it.
Yeah.
We need to do it on the table, though, Raf. Yeah, yeah.
I'm going to put it down,
and then as you lift it, we'll slot it together.
ELLIE: While Andy and Raf make urgent sugar repairs...
Ready?
..the other teams are forging ahead with centrepieces and desserts.
I mean, you can't go wrong with that flavour combination.
Yeah, it's a win-win combination. Yeah, yeah, yeah.
Just be really gentle. Hold it there.
No, it's sat on the cloth. Yeah. How long's left?
Chefs, you have two hours left.
It's stuck to the cloth, mate. It's got to stay there mate.
Yeah, unfortunately, there's not much we can do about it.
Let's push on.
Well, this is turning out to be the closest final
we've ever had.
Can you make a whiskey gel? Yeah, mate.
We want it quite strong. It is the prohibition, after all.
CHERISH: You can see that there is tension in the air at the moment.
The Landmark Hotel...
..they've got a lot of skill on this plate.
A lot to do.
The centrepiece is going to be a St Honore.
Oh, my goodness - they're bringing the classic in.
Dorchester Hotel, we have Annie and Subin.
But these pannacottas in a glass, is that enough? Hmm.
ANDREW: Just trying to get all these printed.
So, Harwoods Patisserie.
CHERISH: Have you actually played roulette before? Never with macarons.
I've got it. You got it? You just focus on the chocolate.
These guys have got different sets of skills
than anybody else in this kitchen...
This is all we've got.
..and that's served them well so far
because they are the team that won the most rounds.
What we want to see today is also the faultless technical skill.
Are they going to make our job difficult?
Let's hope so. Yes.
How long's left, please?
Chefs, there's just one hour to go of the Roaring 1920s,
then we are straight back into the bleak 2020s.
One more to go.
Sorry about that
but, you know, at least we have a party to look forward to.
With the end of the challenge near,
friends and family and VIPs are arriving
for tonight's ceremony,
but only one team can be crowned winners.
CHEERING
Is your girlfriend coming tonight, Daniel, as well?
Yes. She wants to make a selfie with you.
Well, I want a selfie with her... and you!
He's been quite a challenge.
He's been my challenge as well... THEY LAUGH
..not only yours!
Are we in? Yep. Yep.
After ten weeks of gruelling competition...
Come on, come on. No, don't more. Leave it there.
..the pressure to deliver the elaborate banquet displays...
You can start filling these macarons, if you want. Yeah.
..and accompanying desserts...
So, this is the citrus compote that's going to go into the pavlova.
I have a lot to do, so no more questions, please.
OK. No, don't move.
..is beginning to show.
Here. Behind, behind.
Yeah. Behind. No! This needs to be here.
More, more. Push.
Do you think you've learnt much about yourself doing this?
No. I knew about myself so well.
I'm impatient.
I hate people talking to me when I work.
I just know everything about myself at this point.
Sorry about that, mate. SHE LAUGHS
Chefs, you have 30 minutes left.
I'm just wrapping the rocher
just to give us something a bit more elegant.
Part of the dress, closing in the back.
Argh!
A lot of things to do to finish the desserts.
Can you take the paper here?
These yellow ones need to go in the fridge.
Yeah. In fact, they need to go in the freezer. They're too soft.
I need to spray.
OK, spray, spray. We'll go with the St Honore.
SPRAY GUN HISSES
Argh, BLEEP!
How's it coming along? Everything running to time?
No, no. Very BLEEP.
Hmm?
We need to make a miracle. It was too ambitious.
Try your hardest to complete it, OK? Yes.
Good luck, Chefs. Thanks.
We need to start putting everything together on the table.
Maybe try and go round, like a tower.
Like a croquembouche.
Like a croquembouche, mate.
How long have we got?
You have five minutes left.
Yeah, let's go, Raf.
Oh!
"Ooh-la-la!" can go there.
This is the last element.
Happy? I can't even believe we got it done, to be honest.
Chefs, you have one minute left.
OK, Daniel.
Lovely, mate.
Come, Daniel.
Put the tray on the floor.
Chefs, that is the end of your final challenge.
Please step away from your 1920s banquet displays.
How many more? Have we got it? 40.
Chefs, finished!
Well done, mate. It's over.
Congrats, everyone. That's it.
Whoo! ELLIE: You've done it!
Not bad, actually. Anyway, it's over.
No more talking when we are working.
We haven't done bad.
After seven hours of high-pressure baking,
the chefs will now face the judges for the final time.
Andrew and Raf from Harwoods Patisserie,
come on up.
We'd like to invite you to play some roulette.
I'm going to bet everything in.
I'm going to put two, cos I'm more cautious.
I won! Yes!
Well done, Cherish. Oh, la-la-la-la.
I really like the interaction of your showpiece,
but your centrepiece had to be totally edible,
and the macarons are the only edible part.
Well, we shall see. Has the gamble paid off?
"Oh, cha-la-la".
BENOIT LAUGHS
Would you please take us through your taste profile?
We have a toasted almond shell with a caramel,
and then a whiskey gel in the centre.
THEY LAUGH
The macaron is beautifully baked,
and the filling is absolutely gorgeous.
Toffee caramel, like, with a bit of whiskey.
You've done a good job there.
Could you please serve us the little sparkling diamonds?
So, we have a passion fruit and mango cheesecake,
and then the cigars are the digestive crumble,
and a passion fruit and mango sauce in the bottle.
Chefs, it's ever so refreshing to eat the mango and the passion.
It's ever so light, it's ever so flavoursome.
My little criticism, the sauce is a little bit too acidic.
We have a hazelnut and coffee rocher -
hazelnut mousse, coffee liqueur ganache
with layers of hazelnut sponge, and then a milk chocolate shell.
The sponge is ever so smooth,
and then, boom, comes the indulgent chocolate ganache
that you put in.
It is, "Ooh, la-la!"
Well, this is when - it happens rarely on this show - we disagree.
Poker face!
THEY LAUGH
I love it!
I loved every bit of it. It's beautiful. Well done.
Thank you. Thank you.
We can take these hats off now.
Annie and Subin from The Dorchester, please come forward.
Strike a pose.
THEY LAUGH
Sorry!
THEY LAUGH
All in all, it looks great.
The little downside, it rests on a cone of stainless steel
where, if you wanted to show us more skills,
you would have actually created edible platforms
to hold your cone in height.
Let's taste.
We have two flavours.
One of the flavours, it will be a vanilla and rum.
The other will be a hazelnut.
I really like the hazelnut profile.
I think it's ever so beautiful to eat.
The choux bun itself is well baked.
The caramel is lovely.
The only thing, it's a little bit thick.
Now it's about time to talk about one of your desserts.
What have we got?
From the bottom, we have the strawberry compote,
and then we put the vanilla pannacotta,
rhubarb jelly, poached rhubarb with orange blossom,
and then we have some fresh strawberry with the meringue.
The flavour profile of your dessert is absolutely beautiful,
from the strawberry at the bottom to the rhubarb -
I like the rhubarb as well.
All of this loveliness is not enough to compensate with the fact
that your pannacotta is a little bit too set in the middle.
It takes quite some while to melt the gelatine that is on my palate.
What have we got for our second dessert, then?
It's a citrus pavlova with the orange blossom Chantilly.
Would you tell us what is inside the citrus compote, please?
Grapefruit segments, mandarin segments,
finger lime with some citrus gel.
I'm sorry, but I don't like it.
I loved it. HE LAUGHS
This is lovely.
It's layers of flavour pounded onto your palate.
What I particularly like is the little lime
that just pops on my palate.
I was like, "Oops! I like that."
Thank you, Chefs. Thank you.
Mauro and Daniel from The Landmark London,
please come forward.
Chefs, look at what you have put up for us.
It is so flamboyant, it's so extravagant.
It is so showy, and this is what the competition is about.
Though, I will take you for a make-up lesson.
LAUGHTER
Let's taste the St Honore.
It's a classic St Honore made with a puff pastry,
vanilla custard, and a toffee caramel sauce,
and choux buns filled with pastry cream.
Your cream was as light as a feather.
Your choux pastry, you cooked right to perfection.
The sugar paste that you put on the top
was just the right thickness.
And then your creme patissiere was delightful.
OK, let's start with the two desserts.
We start with the perfume.
It's a very rushed job that we can see, yeah?
For a final, I would expect you to be a more refined finish.
It's lychee cream cheese mousse,
and then inside there is a compote of raspberry with roses,
and at the bottom there is a raspberry crunchy base
we've done with a chocolate raspberry buffer.
The flavour is OK, but it's one texture.
It's everything soft, soft, soft,
and then you've got a very thin crunchy at the bottom.
There is one more dessert to discover from you guys.
What will that be?
The last dessert is the handbag.
A little bit like the other desserts,
the finishing touches have been rushed.
It's a chocolate roulade with a salted caramel sauce,
a banana cremeux,
and a dark chocolate cremeux on top.
Well, it tastes a lot better than it looks.
I love every element of it.
The sponge is so light,
and of course, powerful flavours of the peanuts and the banana,
and a bit of chocolate on that.
Boom! Allez, I give you one of those.
Thanks, Chef. Thank you.
For the last time,
would Daniel give us a smile, please?
THEY LAUGH
Yes! I got a smile!
CHEERING AND APPLAUSE
ELLIE: While the chefs reunite with friends and family...
This is going to be a very hard final to judge, isn't it?
LIAM: ..Cherish and Benoit have a decision to make.
When it comes to the perfume bottle,
it's the first from this team I've got a dessert
I wasn't completely won over with.
CHEERING
We weren't sure if we were going to finish.
Whatever happens, I'm proud of what we have done.
I can't ask more than this.
The pannacotta is a little bit on the firm side,
so that kills the whole "wow" factor.
We really pushed ourselves,
and we didn't even have time to think.
I have no clue who's going to be the winner.
Eat something.
When it comes to the centrepiece, we had a great deal of fun...
Mm-hm. ..but it's made out of plastic. Mm.
Was it enough?
Technically, the skills in the room are just high level.
Astronomical, I'd say.
Yesterday was close, and today I think it's even closer.
Yes.
CHEERING AND APPLAUSE
Good evening, everyone.
Annie and Subin from The Dorchester,
Mauro and Daniel from The Landmark London,
Andrew and Raf from Harwoods Patisserie,
please step forward.
After much consideration, the judges have made their decision.
The winners of Bake Off: The Professionals 2023 are...
..Mauro and Daniel.
CHEERING AND APPLAUSE
So late in my career,
it's a bit different than when you are young and thirsty.
CHEERING AND APPLAUSE
I think I get back the spirit of fighting, you know?
CHEERING AND APPLAUSE
We worked so hard for this.
The stomachache is gone... and I feel ten kilos lighter.
THEY LAUGH
It was a very tough decision,
but we are very happy for Mauro and Daniel.
They've worked their socks off all throughout the competition,
and they've been brilliant.
Well, Mauro and Daniel never give up,
and that is the key for them to win this year.
You've done well.
I'm happy for them because they deserve it.
They pushed a lot.
It was so close.
When we came into this, it wasn't really about the title.
That's nice, obviously, and we'd have appreciated it,
but overall, just having the experience together was amazing.
It's a dream. A dream come true, yeah.
CHEERING AND APPLAUSE
MUSIC: Barcarolle by Jacques Offenbach
Subtitles by Red Bee Media