Last year on Bake Off the Professionals...
The James Bond of the patisserie world, Benoit.
This year...
...in Benoit's dreams.
Featuring Ellie Taylor as Ernestine Blowtorch.
Oh, stop it, it's not for you. It's for my creme brulee.
It looks a bit split, isn't it? Oh, shut up.
Also starring Liam Charles as Sponge finger.
Do you expect me to talk?
No, Mr Bun, I expect you...
...to judge this eclair! Argh!
That's actually quite nice.
And introducing... Aahh!
...Cherish Finden as...
Odd jobs! Finish him off.
Ha! Oh.
Ahh! 00ft!
Don't miss the hosts of Bake Off: The Professionals in...
...Moonbaker.
Bench, what have you done?
You got jam all over the camera! Oh, no. Cha-la-la. Oh, sorry, guys.
ELLIE AND LIAM: Welcome to Bake Off: The Professionals.
Benoit, give us a bite of that. Yeah. What are you doing?
ELLIE: The professional bakers are back.
Roll up, roll up!
12 brand-new teams...
It's choux time baby.
...are about to push themselves to their limit...
Such a pressure.
...in Britain's toughest patisserie competition.
That's not gonna scare us. Hmm. LAUGHTER
Each week they'll be creating hundreds of delicious desserts...
Multitasking, multitasking.
...incredible illusion cakes...
How do you even do that?
...and surprise secret recipes...
We're just making up things as we go.
...before constructing breathtaking showpieces...
Pull, pull, pull, pull, pull.
...delicately sculpted from sugar and chocolate.
That's so realistic. I think I've seen it on Rightmove.
LIAM: Each creation will be judged by the esteemed Cherish and Benoit.
Mamma mia.
Those who triumph...
I don't like it, because I love it.
BLEEP
...will keep their place...
My hands are burning.
...and those who fall short...
This is the bit we've not been waiting for.
...will have to leave the competition.
Everybody's got a bad clay in the kitchen. Welcome to yours.
GASPS Oh! OK, don't worry come on.
It's falling apart.
ELLIE: But who will hold their nerve...
Yes!
...showcase their skills...
Rock and roll, isn't it?
...and propel their creativity... I could do that.
...to the next level?
Your face.
LIAM: As they fight to be crowned the next winners... Let's go.
...of Bake Off: The Professionals.
So if anything breaks it's down to you.
Oh, no! Ah!
This is gonna be like a Russian roulette.
No sudden movements.
MUFFLED SCREAM
ELLIE: Our first six teams in this year's Bake Off: The Professionals
are about to face two patisserie challenges.
We both do this every clay as a job.
Maybe we'll have a spectacularly bad clay at work but hopefully not.
LIAM: After which, Benoit and Cherish will rank them.
What have we clone to ourselves?
I mean, I feel as prepared as you can do for
a surprise challenge I have no idea about.
ELLIE: And whoever's in last place will have to leave the competition.
Don't panic and stay calm.
This is the real thing.
Good morning, chefs, and welcome to our stately home.
Enjoy it while you can because, over the next few weeks,
Benoit and Cherish are gonna test you
like you've never been tested before.
Chefs, to get things started we've got secret challenge for you.
In front of you are all the necessary ingredients
and equipment to make 36 identical tartes aux fraises,
a sweet shortcrust pastry shell,
filled with a delicious frangipane, creme patissiere,
strawberry gel topped with beautifully glazed strawberries -
what's not to love about that?
Well, absolutely nothing, that's what.
LAUGHTER
Chefs, we also want you to make
a chocolate amenity inspired by tarte aux fraises.
This is the opportunity for you to shine.
Chefs, make sure you do so.
Good luck. You have two and a half hours and your time starts now.
Right, let's go, chef.
You go there, I'll get the pen and paper out.
Off they go. Yeah. We're back.
Another year. How are things? How's the baby?
Angry. Oh, no. Very angry.
Was quite happy to find out that it was a tarte aux fraises.
It's one of my favourite things to make.
Benoit, how do you pronounce it, "tart o phrase"? Tarte aux fraises.
So strawberry tart basically.
Yes. Oh, yum-yum. Is it your favourite?
Yes, oh, yes.
Tarte aux fraises is a sweet shortcrust pastry filled
with a beautiful frangipane cream,
creme patissiere on top, plenty of strawberry glaze,
an absolute classic.
The challenge with classics is that it's also incredibly easy
to absolutely bloody murder a classic.
There is so many elements that the chef can get wrong.
If they over mix the sweet pastry, it will become very dense.
If they under cook the creme patissiere, ooh-la-la-la-la.
Should be getting it right. Tell you in two and a half hours.
BENOIT: Cherish and I want to know what the team are made of.
It has to be perfect.
Morning, chefs. Morning. Good morning, chefs.
How are we doing, Ashley, Kian? Good, not too bad, thank you.
Not too bad. Welcome to the kitchen.
So what make a very good tarte aux fraises?
I think it's the strawberries.
So, no matter if the tarte is not cooked, or baked correctly,
as long as the strawberries are nice, it's all good, is it?
No, not quite. Not quite, OK.
We don't want everything over set. Yeah. Like the creme pat.
Beautiful texture. Yeah, nice texture. Yes.
LIAM: Yorkshire lads Ashley and Kian own and run Pudding Lab,
preparing delicious pastries for their local clientele.
Beautiful.
But they learnt their trade much further afield.
I hear you used to work on super yachts. Did you have celebs?
We did, yeah.
Who was your best celeb?
Seal and Heidi Klum, lovely people.
They were very healthy eaters.
So not much of this unfortunately. Boring! Yeah.
ELLIE: As well as their sweet pastry...
This is the strawberry glaze.
...to make the classic tart,
the chefs also have three fillings to perfect.
There's actually a lot of things to make in this.
LIAM: But one of our chefs has been given a field promotion
to tackle the complex logistics.
Hello, Gerol and Michael. Hi, Ellie.
So I hear normally at work, Michael, you're the boss.
Got a bit of a role reversal going on here. We do, yeah.
Gerol's getting her own back today, yeah.
Gerol, what's Michael like as a boss normally?
Oh. LAUGHTER
No, no, no, he's a good boss.
LIAM: Philippines-born Gerol and boss Michael cater to current
and former servicemen and women at the Royal Air Force club in London,
but out of the kitchen...
Look! ..Gerol's more of a flight risk.
Gerol, I hear in the kitchen you've got a bit of a nickname.
I am Mama G. Mama G.
Yeah. I love that. I guess I baby everyone around.
How does it feel to be bossing your boss?
It feels great. Does it?
Mama G, I think we're gonna get on. Yeah.
Pastry's nice, chef. Nice.
We're gonna have to get this chilled so I can use it.
ELLIE: The sweet pastry is key to the success of the tarte aux fraises.
Chill it, roll it, cut it, bake it.
If the dough isn't rolled and chilled properly,
once baked, the tart cases will become soft and greasy.
LIAM: And one pastry chef knows speed is of the essence.
This is not my first time here, no.
I know how this works.
I was a team-mate last time. Team captain this time,
I think I've got a lot to prove
but I'm ready to prove it. So I'm not messing about this year.
Oh, backs, sorry. Oh. It's fine. No messing about.
Morning, chefs. Ben, welcome back to the kitchen. Thank you very much.
Nice to see you. You've been there before. You know the drill.
Any strategy that you can share with us?
Divide and conquer, no?
Well, Jason is incredibly powerful at what he does,
and for him today he's on pastry.
Divide and conquer. Wow, I like that.
Whooo! LIAM: Last time Ben was in the competition,
his team placed in the top six.
I don't like it. I love it!
ELLIE: After meeting and working with team-matejason at
a five-star hotel in London, he's ready to go much further.
What's the aim this time round? Are we trying to go all the way?
Everybody wants to go all the way. I think everyone wants to.
Now you're the team captain as well.
I am the team captain now. No pressure.
You seem a little bit more calm.
Think I'm just a bit more experienced.
ELLIE: But Ben's not the only pastry chef with competition experience.
Last year, I entered the Young Pastry Chef of the Year
and I won it with Ajay as my mentor.
I just took a step back, and just let her do what she wanted to do,
and then any time I saw something that needed to be changed,
I would just suggest it.
ELLIE: When not competing, Croatian-born Petra
and team leader Ajay...
Gold leaf.
...work side by side
at the Michelin-starred restaurant Adam's, in Birmingham.
You guys work together in perfect harmony?
Uh, sometimes.
Well, he's the boss but I'm the bossy one.
Oh, so two bosses. Yeah. She's very scary.
Young Pastry Chef of The Year.
You should walk this competition then, shouldn't you?
You know you've clone it before.
This is a big boy one.
LAUGHTER
Chefs, good luck, yeah.
So I'm going the creme pat now. I'm gonna let this cool.
LIAM: The quicker the chefs make and set all of their elements,
the more time they'll have to focus on the chocolate amenity...
Oh, my God, we're like 35 minutes in.
35 minutes in? Oh, my goodness.
...and Andrew's keen to get a head start.
So we're going for a strawberry planter.
Up in Scotland, in my garden, I don't really get much sun,
so I have to be able to move them about throughout the season.
LIAM: A lack of sunshine doesn't stop Andrew
and South African team leader Nathan...
Service!
...from escaping the Crossbasket Castle pastry kitchen,
into the surrounding Glasgow countryside.
Any luck yet? Uh, no luck yet.
LAUGHING: Hopefully do better in the competition than this.
Andrew? Yeah. Tell me what's happening in your life at home.
just a baby. just a baby!
Tell me about this. Now, I hear your wife's pretty, pretty pregnant.
So she's eight months.
Ancl what happens if she goes into lab our,
and you're cutting up chocolate squares here?
How far away are you in a car?
Scotland it's... Eight hours? "like eight, nine hours.
I'll sort a helicopter. I know a guy.
Yeah, get me a helicopter, thanks. Sweet no problem.
30 minutes and we're done on all the elements,
we'll get the pastry done. Yes, chef.
ELLIE: With the pastry chilled,
the chefs must now roll their tart cases...
The recipe's very tight, yeah, for 36. Hopefully we'll have enough.
...to an even thickness.
So you want like kind of 5mm, so quite thin,
but not too thin so they don't hold the filling.
But while some tarts are taking shape...
People have already rolled out their pastry.
...Adi and Flo have yet to start rolling.
I think we need to hurry up. Good morning.
Morning, ladies. Who do we have here? Adi and Flo.
What stage of the preparation are you at?
Flo is preparing the rings.
What about the pastry? You'll have enough time to do that?
Yes. Yeah. I'm worried a little bit.
I think your time is clocking up very quickly
and your tart has not been lined. There you go.
Yes, thank you. Oh, my God. That was scary.
LIAM: While team leader Adi now lives and works in Paris,
she still finds the time to visit friend and team-mate Flo
back in London, to work on their newest creations.
You wanna put the cloud on? Yeah, yeah.
Adi, how is your French?
Tree. hon.
Bonjour, je m'appelle Liam.
Wow. I studied French though, innit. Enchante.
I've got no idea what that means but that sounds nice. Enchante.
Chefs, you're halfway through your first challenge of the series.
We need to hurry up.
You excited? Fine.
Yeah, they are. Yeah, they look it to be fair.
I just don't know if this recipe needs blind baking or not.
I think it needs it. Are you sure, Gerol?
I think so. We'll see.
LIAM: Blind baking before adding the fillings will help keep
the pastry crisp and avoid a soggy bottom.
We would usually blind bake them.
Well, we don't really have the time.
Yeah, but we're just gonna bake 'em like this with the frangipane in.
While Gerol and Michael are
the only ones choosing to blind bake...
Chef, are we OK? I have no idea.
...two of the teams...
You haven't lined your pastry yet?
We're going to do it right now, in the freezer.
Come on, guys, chop chop.
...are yet to hit the oven.
So many bleeding tarts, mate.
Yeah. I don't know how we're gonna get this clone.
How far are you? You OK?
Uh, not too bad I'm just making some modelling chocolate.
I need to cut this quickly.
Otherwise the judges are gonna have nothing to eat.
And that's what we want,
more than the amenity, I would say, in my opinion.
Oui.
LIAM: If creating 36 tartes aux fraises wasn't daunting enough...
I'm doing the amenity now.
Was thinking like a strawberry bush.
Sounds like a you job.
...there's still the chocolate amenity to make.
You must organise enough time to finish your chocolate amenity.
A beautiful amenity which connects with that tarte aux fraises.
Ancl have a little amenity on Wimbledon, for instance,
or the field of strawberry picking, who knows?
Essentially a small sunflower, nice yellow leaves, black centre.
Gone for a strawberry planter.
We made a little planter.
But it's gonna be a wooden box,
that's gonna have strawberries, bit of branches.
There's a few of you doing the same today.
Really? Do you think you will stand out from the crowd?
I hope it's gonna have a lot of volume and colour and...
Colour? Yeah. Good.
To go with the strawberries, we're going with a Wimbledon theme.
It's not gonna work. Oh, God.
No, I'm just gonna have to do without.
I always like doing things with my hands
when I was younger, and it's carried on into pastry.
Thanks.
We'll...we'll vibe with it.
Chefs, just 30 minutes to go.
For context, that's about how long it takes for me
to get my daughter to put her shoes on in the morning
so don't know if that's helpful.
Final push, Adi, you can do this.
ELLIE: As the last teams get their tarts in the oven...
How are they baking? Are they all right, or are they collapsing?
...Gerol and Michael... Oh, no, they're collapsing.
...face a pastry predicament.
Uh, not the best, not the best.
We put them in, they collapsed. Yeah.
Yeah.
Think we can save them?
Push it back again to the side and try and save something.
Jason, those tart shells, mate, they've gotta come out.
Get 'em out. Chill 'em...
Final presentation's gonna take a while. Yeah.
LIAM: It's the moment of truth.
If the teams have baked their tarts correctly...
These are stuck like mad, mate.
...they should easily slide out of their cases.
We've not managed to do the number required.
But we're happy with what we've clone.
Quality over quantity.
If we have to present 32 that are beautiful, versus 36 that are crap,
I'd rather do 32 that are beautiful.
They're crumbling. I think they are over baked.
This is ugly, Ajay-
Don't freak out, yeah? Breathe, smile.
How's it going? Got the required number for it?
Yeah. OK, fine.
Ancl plus we've got Young Pastry Chef of the Year over here, Petra.
Not showing in the best light right now.
Chefs, you have ten minutes left.
Oh, my God.
jeez, Andrew, we've got ten minutes, we need to start assembling.
But they're gonna be too hot. just take it out, yeah.
In the next five minutes, we'll start building the tarts.
We need to do it sooner. I'm just gonna start doing it now, Adi.
Yeah, yeah, go on.
Andrew, finish that quickly, bro, because we need to go, yeah?
We won't have any time.
We're tight on time.
Cool these down and get them dressed up, hopefully.
Not coming out the BLEEP.
Yeah, BLEEP.
Creme pat's looking good. Happy with the creme pat.
We're not gonna have anything.
They're really hard to get out, they're breaking. Ah.
At this rate, I will be there for the baby's birth.
How long we got left, please?
Chefs, you have five minutes to go.
Oh, my God.
BLEEP me.
Right, let's go, let's go, let's go.
We are starting to panic now. Yeah, little bit.
We've run out. Oh, we've run out of creme pat? Yeah.
Presentation, presentation, presentation.
We'll put the chocolate stuff on right at the end.
You start putting them on ice
and then in the end it's just like get the BLEEP on.
Petra, glaze on all of them.
We're just gonna brush it over the top.
Glaze, glaze, glaze.
Garnish a few.
Yeah, strawberries, get the strawberries.
They're gonna do a 60 second call, your bum's gonna squeak.
Chefs, you have one minute left.
That's horrific.
Complete disaster.
Get your tarts on your presentation trays.
Jason, go, go, 90, 9°, 9°, 9°-
Get 'em on the board. Yeah, coming, coming, coming.
To you. To me, to you. To me.
Need two more leaves, two more leaves.
One more, for sure.
36.
Chefs, your time is up.
00ft.
SQUEALS
Come here, come here.
How did we all have the same two and a half hours,
because how did they get that clone?
GEROL CRYING
Come on, you're all right.
ELLIE: The teams now face the judgment of Cherish
and Benoit for the very first time.
Need to stop crying. Yeah, I know right?
Gerol and Michael from the Royal Air Force Club, please come forward.
I have to ask you something - why did you cry?
Oh, my God, I'm crying again.
I just felt the pressure, it was like a relief.
I was actually surprised we had 36. LAUGHTER
I really like the leaf.
However, strawberries could have been neater.
BENOIT: The little amenity,
I've never seen a strawberry growing out of a tree yet.
I give you a bit of slack.
There is colour, there is life, there is an intent.
OK, let's taste some tart.
The sweet pastry is a little bit dense.
But the frangipane on top is absolutely lovely.
The creme patissiere, the texture is right so I've got
the right amount of moisture going through.
All in all, it eats well.
Have a great little tart there. Thank you. Thank you.
On the good side, you seem to have all the tarts we want.
Overall, well, it looks a bit messy.
You can see that some of the side have actually dropped.
An amenity now telling me a little story,
we are going to pick up some strawberries out of the field,
but it's a bit rough.
I think your pastry is well baked.
There is a good balance in here.
It doesn't look great but eats nicely.
Well clone, it's very tasty.
Thank you. Thank you very much. See you later.
Good job, Petra.
You did not produce 36 that we asked for.
It's a little bit bare. It's just not enough
to shout out that, "|'m a strawberry tart!"
The purpose of an amenity is impact.
But on this occasion you're missing the point.
Your casing is so thick, and then the little custard over there,
is just not enough to moisten the palate.
When you get a part which is thin enough,
it's actually quite pleasant.
There are a few things which you've clone OK.
Chefs, overall, you did not meet the brief.
We asked for 36 - 30 has been delivered.
But in terms of the finishing,
there is another crucial element you're missing,
which is the glazing on the strawberries.
Looking at the sunflower,
I think there is a lot of potential.
OK, let's taste the strawberry tart.
The creme patissiere is actually quite nice.
Yet the frangipane, I think, is way too dense.
But I'm missing crucially the glaze.
This occasion, it's a missed opportunity
to showcase what you are capable of.
We're better than that tart, to be honest. Thank you, chefs.
I can see that you had a bit of a problem
unmoulding the tart casing. Yeah.
But saying that, I'm actually quite intrigued
with your chocolate amenity.
I like the colour contrast,
I really like your technique.
There is a little bit of life to it, and that I like. OK.
The frangipane is very dense, as you can see,
that is like a pancake on the bottom layer.
Creme patissiere is not too bad.
Few technical issues on the inside, as well as on the outside.
A big, strong clay tomorrow, please, yeah? Yes, chef.
Thank you.
Anyone got any cyanide for this?
We ll, well, well.
On the overall, it doesn't look very tidy.
I like the fact that the strawberries
are well generously glazed.
The amenity though, I'm not too sure what I'm looking at.
It was supposed to be a tennis racquet.
I think it'd be good for Quidditch, not really Wimbledon.
Cos the ball will be going right through there. Yes.
Let's eat some tarte aux fraises.
I can barely taste your frangipane, it's so thin.
Sweet pastry, I think, is very crumbly,
it's nice but it is too thick for my liking.
The glaze on top is lovely
and all the elements potentially could have worked.
Hopefully you've learned your lessons today.
Tomorrow is a big clay.
BOTH: Thank you.
00ft. Yeah. I think what we actually produced
is nothing that we would serve to anyone, including my cat.
BEN: Do I think we could've clone better? Yes.
It wasn't up to our standard. Definitely wasn't their standard.
No, definitely not. It wasn't their standard either.
ELLIE: Ahead of tomorrow's showpiece challenge,
the teams have a golden hour to set and cast their elements overnight.
I must say, I really missed you guys.
|t is nice to be back. What do you think of this year's teams, then?
A couple of our teams today
have managed to organise themselves quite well.
Gerol and Michael from the Royal Air Force Club.
They did relatively well today.
Gerol's got so much passion.
Mama G. Mama G. Ah, Mama G. I've lived a whole life with her.
She's really made me laugh, then she almost made me cry.
We've done a whole narrative arc.
Another team who did well today were Ajay and Petra.
Yeah, they've clone well.
I mean, their little amenity with a little bit more refinement,
was actually on the money.
You could probably say one person
that could've been slightly competition ready was Ben.
Yeah, yeah. Because Ben's been there before.
But then when it came to the result, eeh.
He didn't find enough time to complete his challenge.
It's about efficiency.
Adi and Flo seemed to struggle as well.
Well, at one point I was crying. I was like, "Come on.
"Put the running shoe on."
BENOIT: I think they are the team who struggled the most,
but today was first time in a kitchen - pressure.
But tomorrow, no excuse.
ELLIE: just one challenge remains before Cherish and Benoit will decide
which team will claim first place, and who will be the first to go home.
Welcome back, chefs.
For your first showpiece challenge,
the judges have decided to try something new this year.
I would love to tell you more, but I have no idea how to pronounce it.
Well, it's quite simple, Liam.
Chefs, we would like you to create a trompe I'oeil showpiece,
themed around music.
Trompe I'oeil is French for trick of the eye.
So in plain English, your dessert must fool us into thinking
it is actually part of the showpiece itself.
So, for example, you may present us
with what it looks like a piano, but the dessert are the keys.
That's very clever. So maybe cream French horns.
Chefs, the dessert you must make today is pecan pie.
You must be creative with the texture, flavour and appearance,
and turn this humble dessert into something truly extraordinary.
Right, chefs, you had one hour to prep last night,
you now have a further four hours
to complete your pecan pie trompe I'0eiL
Best of luck, time starts now.
Right, let's do it.
Push it, yeah. Yeah, man.
So musical challenge this week. You play the guitar, don't you?
Ooh, that was a very, very long time ago.
Did you do it to get the ladies?
Absolutely not.
To get the ladies, I used to play accordion.
LAUGHING
Whoo! Nothing gets me going more than a man with an accordion.
I used to play the violin for six years.
I play the piano. I've dabbled with the ukulele.
Never really learnt an instrument to be honest.
Bit of karaoke every night.
I don't mind a bit of karaoke after a couple of beers.
CHERISH: Drum roll, please.
This is the first time ever we have actually asked
the chef to make a trompe I'oeiL
I can't tell you how excited I am.
You're gonna start doing the guitar straight away? Yeah.
BENOIT: Their engineering skills will be tested,
because it's about making something beautiful and elegant,
but has to be very realistic as well.
It's a trompe I'oeiL We need to be fooled.
Let's just hope everything goes to plan.
That'll be a first, won't it?
CHERISH: The most key ingredient is, of course,
a well toasted pecan with a fudgy and gooey filling.
I love a pecan pie, so we're looking forward to this one.
Chef, I want my palate to start dancing when I taste your dessert.
BENOIT: But when it comes to the design,
it needs to be totally hidden away.
Where is the dessert? It's for us to find out.
Am I gonna play it or am I gonna eat it?
That's gonna be the trick.
Ajay, Petra, good morning.
Morning. Good morning.
All right, trompe I'oeil, tell me what you're making.
Uh, we're making a guitar and amp.
Nice. What's your favourite sort of music?
I love my Croatian music.
Who's your favourite like Croatian artist? Oliver Dragojevic.
Oh, yeah! Yeah, right, he's good. He's really good.
He's got that number one hit in the charts. How does it go again?
LAUGHING: I'm not gonna sing, man.
LIAM: Turning their trompe I'oeil up to 11,
Ajay and Petra's amp will seamlessly conceal their pecan pie dessert,
elevated with flavours of miso, pumpkin and a sherry gel.
Sherry, miso... Pumpkin. ..and pumpkin.
There's so many ingredients in your dessert.
Are we gonna lose the pecan pie flavour though? No.
Ancl the dessert will be hidden away.
We won't see a little bit of cake coming out.
Well, hopefully not, no.
Hopefully not.
ELLIE: But Ajay and Petra's guitar won't be playing solo.
How is their guitar looking?
Seems good so far.
So I found out that another team are making a guitar so
the pressure's definitely on.
Ours need to be better, if we want to have a chance
of redeeming ourselves from yesterday.
Hidden away inside Andrew and Nathan's guitar pedals,
will be desserts featuring caramelised white chocolate mousse,
white chocolate cream,
and an oozing praline.
They'll be hooked up
to their towering, true-to-life electric guitar.
I'm making it to the exact specifications of a real guitar.
So before I was a chef, I was an engineer. Yeah, OK.
Ancl I made my own out of wood.
Wow. You made your own guitar? Yeah.
A man of many talents. Ooh-la-la-la-la.
LIAM: To strike the right chord with their trompe I'oeil showpiece...
I've gotta do some wood grain on the table.
We've gone for vintage.
...every element must be made
indistinguishable from the real thing.
I'm currently now just putting the natural sort of concaves
and chamfers on the edge of this.
Gives it that realism.
ELLIE: But Ben andjason are off to a bumpy start...
I'm just unmoulding all the chocolate.
It's just a little bit over seeded.
...lumps of un-melted chocolate have set in their frame overnight.
I don't wanna remake it,
so take off all the knobbly bits till it's flat. Yeah.
We can just say it's from a log or something,
do you know what I mean? A log, OK.
LIAM: Ben's celebrating his passion for percussion with a giant marimba.
His keys will conceal a dessert
packed with pecan flavours
and a runny vanilla caramel.
Have you done any sort of trompe I'oeil stuff before?
I've clone illusion desserts like apples, mangoes, nuts.
I did one of those baby shower cakes where you make...
...the woman having a baby. Oh, God.
Yeah. Lot of strawberry jam was used. Ugh. Yuck.
So that's gonna be the bridge of the guitar.
ELLIE: While most of the teams are building with chocolate...
Nice. OK I'm moving on to gingerbread. OK.
...Adi and Flo are making their first showpiece even harder.
We've decided to make an accordion.
We're using a combination of chocolate and gingerbread,
so we can add more texture and dimension.
And, uh, how many times have you practised?
This'll be the first time we're doing the whole thing together,
in that we're not in the same city so...
We're not in the same country. Yeah, we're not in the same country.
LIAM: In an ode to Adi's life in Paris,
their gingerbread and chocolate accordion will feature spiced pastry
and pecan caramel keys,
served with a pumpkin dipping custard.
What kind of music are you into, Adi?
I am a '90s baby, so Spice Girls, Britney. Oh, my God,
I did Celebrity Mastermind,
and my specialist subject was Geri Halliwell. Oh, my God.
Did I win, Adi? Course I bloody did. Of course you did.
Well, girl power, zig-a-zig-ah. Stop right now. There we go.
LIAM: Adi may still be longing for the '90s...
So I'm just setting the vinyls.
...but Ashley and Kian are going back even further.
We like our music, we like sort of blues, rock and roll.
We're making our own version of a pecan pie,
which is gonna look like a vinyl record player.
ELLIE: Ashley and Kian's edible record player will camouflage
a pecan sponge, orange jelly and
a bourbon whiskey whipped ganache.
So I'm just whipping up the whiskey ganache now.
Obviously the origins of pecan pie
is deep south, Louisiana sort of area.
So we've focused on the flavours of that region.
Tell you what - there's enough booze in there. Nice.
It's a pecan dacquoise.
ELLIE: However the chefs decide
to elevate their pecan pie desserts...
I'm just cooking out the caramel,
and then we add barley malt syrup and set honey,
different kinds of sugar,
to make it a bit more interesting to eat.
...they must be careful not to overwhelm the all-important pecans.
So, now I'm making the pumpkin and miso insert.
A nice contrast, and it brings out more pecan flavour.
LIAM: But Gerol and Michael aren't holding back.
We're putting in there a smoked prune jam.
OK, smoked - that caught my attention. Can I have a smell?
Ooh! Oh-la-la-la-la-la-la.
It's like a coughing syrup. Mm-hm.
ELLIE: Gerol and Michael are hoping to deceive the eye
with a life-like drum kit,
but there'll be no mistaking their punchy flavours
of hickory smoked prune jam and cardamom-coffee mousse.
Mama G, did you play the drums? No.
So what's the inspiration behind the drums?
Because it's easy to hide a cake in the drum.
Because it's round. LAUGHING: Yeah, that's it.
I feel like we could start a trio, we could start a band.
Yeah, let's do it.
I used to play the recorder, so I'll start.
MIMICS RECORDER
LAUGHING: What are we playing? I don't even know!
Good luck, guys.
OK, I'm going on the desserts now, yeah. Yeah.
I have to.
LIAM: The longer the teams take to construct their desserts...
Right, the jelly's in.
Oh, yeah. Is it good, chef?
Yeah, tangy.
...the less time they'll have to set...
This is the pecan caramel.
We can make it look like piano fingers.
...and be seamlessly concealed into their showpiece.
So these are the pedals.
I'm just inserting the cake that's going inside the caramel mousse.
I want it back in the freezer, ASAP.
Chefs, half your time has gone.
Which means you have two hours left.
Till we are peeking at your pecan pies.
Ew. You made that sound creepy.
Right, desserts are in. Breathe.
ELLIE: But for their trompe I'oeil to achieve perfect harmony,
their musical showpiece must hit all the right notes.
When we did it in the shop, people thought it was a real table. Yeah.
Do you want a hand with shaving those down, mate?
We're gonna be here all day. Yes, please.
LIAM: But Ben andjason still need to fix their lumpy legs
before building can begin.
My body can't take it. It has to. Go!
The frame is ropey, I'm not happy about it but it's gonna happen.
ELLIE: This looks like chocolate based Ikea.
It is but now we're just sort of catching up with
the way we built it in the golden hour.
Well, you're doing very well at talking and working.
I did the mistake last time when I was on the show
of not doing that. Yeah. And then ended up just being behind.
So I've learnt... You've learnt your lesson. ..a harsh lesson, yeah.
I think the gingerbread's a bit over baked.
LIAM: And Ben andjason aren't the only ones starting to feel the heat.
Adi. Yeah? I don't have enough gingerbread for the concertina.
It's not gonna look like the accordion without it,
otherwise it's just gonna be a box with the piano keys.
Do we have time to make another one?
I'm making more gingerbread.
I don't have enough.
Why am I making this so BLEEP hard for myself? Ugh.
God this should be illegal.
I'm never doing something like this again in my life.
ELLIE: Flo's running out of time to make the extra gingerbread needed
to complete their accordion concertina.
No, we're not on schedule.
You good? I'm good. You got both sides? Yes.
But Ben and Jason are finally getting into the rhythm with their marimba.
Are we assembling? We are assembling. Assembling now.
Well, the subframe supports quite a lot of weight,
so we've gotta make sure these parts are very well stuck.
She looking rustic.
LAUGHING: She looking rustic. A little bit, a little bit.
ELLIE: How's it going?
Going well so far. We're on track.
How many times have you cried?
Not yet. I'm saving it for later.
Yes. That's what I wanna hear.
BENOIT: Today we've got musical vibes, haven't we?
Oh, yeah, we have.
I'll start building the amp. PETRA: I'm doing all the details now.
BENOIT: So we've got a couple of electric guitars.
Oh-la-la-la-la-la-la, I'm actually very intrigued with Petra.
She has this artistic hand. Oh, my goodness.
Overall, I just like making things look pretty.
BENOIT: And we've got our second electric guitar.
I got excited when Andrew told me that he is the engineer.
Look at it - the guitar is standing up now.
Is that gonna be safe enough?
We'll find out.
That looks so scary.
Yeah, it shouldn't move. If nobody knocks it.
FLO: Concertina's coming together, Adi. OK, great.
So we have Ac“ and Ho.
They're using biscuit. It's a big risk for them,
because yesterday they didn't do too well,
so today go big or go home.
I hope they see the vision.
It might be a bit of a skewed looking accordion.
I'm a bit concerned at the minute.
I think we've got enough time to do it all. We just need to be quick.
Chefs, you've got one hour to go.
Since it's musical, I think we should sing these time calls.
Go on, then.
WARBLING: # Chefs, you have one hour to go. #
You're through to judges' houses, well done.
Three, two, one. We're out the fridge. Yeah, go. Uno, dos, tres.
LIAM: Now the teams must demould, decorate...
This is gonna be the sides of the drum.
...and disguise their desserts...
Dessert's on there, it's all been sprayed
so it's the same colour as everything else,
so at a distance it should just look like a lid on top.
...whilst completing the construction of their showpieces
at the same time.
It really does look like a stool. This has whiskey in as well.
Whiskey paint? just to give it that extra whiskey flavour.
Oh, they've never done that on Changing Rooms.
So we're putting the cymbals on now.
I think they're... You OK, chef? Look, frost.
So I'm pulling some sugar for strings.
It's gonna have four strings.
We're looking good.
We're gonna start little bits and bobs on the guitar.
So far, I'm a happy man.
Chefs, you have 30 minutes to go.
Fine. Back.
You got it ready? Yeah. One, two and three. Gently.
Stay still, don't move.
My hands have never been as clammy.
As long as you're still, I don't care.
just go with me in case the neck drops.
It's fine, it's fine, it's fine.
OK, one sec, one sec, one sec.
I can't see behind.
OK, lower it back, back, back.
Put your hand in between.
Is that OK? Yeah.
That is a very good amp, I'll give 'em that. That's a very good amp.
Go to the end, so your hands go over.
Get your end in, make sure it's in.
Doesn't go in, go back towards you, towards you, towards you.
Uh, I've got space, I've got space. Yeah. Lift it off down.
Shave this down a tiny bit, it'll go on.
How long left, please?
Chefs, you have 15 minutes to go. BLEEP
If you look at it, you kind of think, "Where's the dessert?"
You don't know where it is. Where is the dessert?
It's the drum. The drum is the dessert? Yeah.
Oh, my God, that's so clever.
Uh, is that saveable?
Sugar. The guitar's fallen off.
What are they gonna do? How are they gonna fix that?
Get my end in first. Down.
No, it's not gonna go. Lift, lift, lift...
Let's just cut this leg off.
The concertina's like attached underneath.
Adi, I don't think we can turn it on its side.
I don't have enough time for it to all set together.
Oh. No, no, no, no, no, it's breaking.
Chefs, you have one minute to go.
Take that off.
I think we have to go up vertical.
Oh, sorry.
Don't twist it, don't twist it, don't twist it.
Go down with your end. I'm on.
Got it on.
You on? Yeah, I'm on.
OK, it's not collapsed.
Desserts on now - go, run, run, run. We will get this finished.
This is so frustrating.
HAPPY? Happy-
Need four more on there.
Chefs.
Walk away, walk away.
Your time is up.
Please step away from your showpieces.
Come here, mate. Come here.
Well clone.
We're not making it to week two.
It's wobbling. Walk away, walk away, walk away, it's wobbling.
ELLIE: Six mind-boggling trompe I'oeil musical showpieces,
made in just five hours.
The name of the game is trompe I'oeil,
which means "trick your eyes",
and at the minute I've got no idea where the dessert is.
Which is very good.
CHERISH: What happened to the string?
So the whole neck fell and broke in two pieces.
OK, what a shame,
because I think overall it's a very, very good effort.
Well, to me, there is not many spaces
where the dessert can be hidden.
Mm-hm. Certainly not in there because that broke.
Well, here it looks very thin.
Mm-hm. What about in here?
It's impossible. It might be in there.
just on top here.
Oh...Oh. Oh, it's just below that.
Oh. They tricked us, didn't they?
Ah, oui. There you go.
So for our pecan pie dessert, we have a pecan mousse,
pumpkin and miso insert,
a pumpkin cremeux and a sherry gel.
Now the big question for me - do I feel the pecan pie?
Absolutely. It's beautiful.
I can feel the sherry vinegar working out through
the pumpkin and the rest.
Mmm. And I really, really love it.
Initially I was like, "There's too many ingredients,"
but I was wrong - absolutely beautiful.
Not bad for a first showpiece challenge. Thank you.
Thank you, chefs.
Happy? Are you?
Oh, wow, chef.
I really appreciate the effort that you put in,
that is very technical.
Is it a trompe I'oeil or not?
Well, as far as the guitar is concerned, definitely, yes.
Pedal board, though, not quite, but let's taste now, eh? Yes.
You've got the pecan sponge,
a white chocolate and maple cream,
the praline that's oozing out,
a caramel mousse
and a reconstructed shortbread.
I'm struggling to find the flavour of the pecan a little bit.
That's the negative part, because everything else I love.
It's a symphony of texture.
My palate is dancing at the moment.
I love it, love it, love it.
Thank you. Thank you, chefs.
ELLIE: Hmm, you really do like it.
It is defined, it is elegant and you tricked me.
That is the most important thing.
Well, I guess the drum might just give it away a little too much,
but, then again, I may be wrong.
It's hidden in the drum.
Yay. OK, but that was a big guess. Please remind us.
From the bottom is pecan sable,
and a traditional pecan pie.
Smoky hickory prune jam
and espresso cardamom pecan mousse.
I'm gonna be very honest here - I've lost the pecan pie.
Coffee, cardamom, plum.
At the moment, they are boxing at each other. Chef, you confuse me.
You've got a nice presentation,
but it doesn't look too close to the real thing.
Not quite trompe I'oeil enough.
Straight away I can see that, oops,
the dessert is right in front of my eye.
Shall we taste?
So on the bottom layer we have a pecan sponge,
above that we have a pecan croustillant,
and then on top of that you have an orange jelly,
and then you've got a whiskey ganache.
Chef, I think it's very good effort.
You've got about six elements in one slice of cake.
But the bourbon which, alongside
the orange, completely mask the pecan nut flavour.
At the last minute, my heart was pumping.
I was so worried that you're gonna break your showpiece.
Good effort, however I think it's a bit heavy handed.
The detail lets you down from every angle.
I can see that the dessert is on the box.
Do you want one? Yes, please, thank you.
Our dessert is a pecan whipped ganache,
a pecan dacquoise,
Tahitian vanilla caramel,
and then we've got a crispy layer with pecan praline.
For me, do I find the pecan nut pie?
Ancl the answer is yes.
I've got the sweetness,
I've got the caramelisation that goes with it.
I could eat this all clay. I love it, thank you very much.
Thank you. Thank you.
I think it could've gone a lot worse.
Well, I played accordion when I was little.
Typically it doesn't even look like an accordion.
It looks more like a keyboard, like a piano.
So we are not in the trompe I'oeil world. We are not fooled.
You're using two mediums, so well clone,
you're using the gingerbread and you're using chocolate,
but there is minimum technical skill.
With the first look, I can spot it where the dessert is.
Now, let's cut to the chase.
We've got a spiced pastry base,
on top of that a pecan fudge.
Oh.
And then there is a pumpkin custard for you to dip them in.
Oh. Ah, to clip them in. Yes.
OK, good stuff.
I like the pecan flavours inside and the toffee textures.
So all this works, but the execution, not quite.
Thank you. Thank you.
That was hard. Mmm. Harder than I thought. Yeah.
LIAM: Considering their performance across both challenges,
the teams will now be ranked by Cherish and Benoit.
Did it trick our eyes? I would say yes.
The guitar, though, it kind of broke.
We had a bit of hiccup right at the end.
Possibly but...
...gotta stay humble.
The flavour profile of
the little bar was actually quite nice but it's very rough.
I think it couldn't have gone any worse, to be honest with you,
but it was really nice that Benoit did like our flavours.
We could've been fooled and tricked with this
but the attention to detail is not there.
That was harder than I remember it.
If we scrape through, we've gotta do it again.
LAUGHING: I can't, I don't want to. You're fine.
It was incredibly close,
but the judges thought that the team in first place
just had a stronger trompe I'oeiL
Congratulations,
May and Petra from Adam's,
you're through to the next round.
LIAM: Gerol and Michael are second.
Nathan and Andrew, third.
And Ashley and Kian, fourth.
Which leaves Adi and Flo, and Ben and Jason.
After much deliberation, the judges have decided that
the team leaving the competition tonight are...
...Adi and Flo. Sorry, girls. It's OK.
Congratulations, everyone else, you're through to the next round.
Short and sweet, girls, short and sweet.
I feel OK, actually. I'm more disappointed in us not being able
to create what we know we can,
and what we've clone in practice. Yeah.
Give me a little hug.
Thank you. Ambitious. Yeah.
But then after, you have to deliver.
We're not chocolatiers. No. And it really showed today.
When I look at the piece it was so heavy. Come back stronger.
Yes, chef, will do.
I mean, we're through. There's go big, go home,
and there's go big, nearly go home.
Go home and basically go home. Go big, nearly go.
Basically go home. Yeah.
Really impressed with your work, guys.
Between you and Adam's team, I mean, I'm talking fractions.
Huge congratulations. Thank you. Well clone. Feels great.
I do feel very excited to come back and do it all over again.
ELLIEI Next time...
just breathe. ..the chefs need to get a wiggle on.
jiggle, jiggle, jiggle.
...and avoid having a wobbly with cotton cheesecakes...
Dry, dry, dry, dry, dFY-
...before a trip to carnival...
Very exotic.
I always get exotic and erotic mixed up.
Ooh-la-la!
...gets everyone moving.
Mama G, go, go.
But for one team... Whoa!
...the party will be over.
You can't have two bad clays in the kitchen.
No excuses this week.
I'm terrified. Yeah.
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