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Last year on Bake Off
the Professionals...
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The James Bond of
the patisserie world, Benoit.
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This year...
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...in Benoit's dreams.
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Featuring Ellie Taylor
as Ernestine Blowtorch.
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Oh, stop it, it's not for you.
It's for my creme brulee.
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It looks a bit split, isn't it?
Oh, shut up.
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Also starring Liam Charles
as Sponge finger.
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Do you expect me to talk?
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No, Mr Bun, I expect you...
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...to judge this eclair! Argh!
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That's actually quite nice.
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And introducing... Aahh!
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...Cherish Finden as...
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Odd jobs! Finish him off.
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Ha! Oh.
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Ahh! 00ft!
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Don't miss the hosts of Bake Off:
The Professionals in...
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...Moonbaker.
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Bench, what have you done?
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You got jam all over the camera!
Oh, no. Cha-la-la. Oh, sorry, guys.
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ELLIE AND LIAM: Welcome to
Bake Off: The Professionals.
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Benoit, give us a bite of that.
Yeah. What are you doing?
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ELLIE: The professional bakers
are back.
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Roll up, roll up!
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12 brand-new teams...
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It's choux time baby.
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...are about to push themselves
to their limit...
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Such a pressure.
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...in Britain's toughest
patisserie competition.
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That's not gonna scare us. Hmm.
LAUGHTER
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Each week they'll be creating
hundreds of delicious desserts...
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Multitasking, multitasking.
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...incredible illusion cakes...
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How do you even do that?
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...and surprise secret recipes...
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We're just making up things
as we go.
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...before constructing
breathtaking showpieces...
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Pull, pull, pull, pull, pull.
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...delicately sculpted
from sugar and chocolate.
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That's so realistic.
I think I've seen it on Rightmove.
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LIAM: Each creation will be judged
by the esteemed Cherish and Benoit.
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Mamma mia.
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Those who triumph...
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I don't like it, because I love it.
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BLEEP
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...will keep their place...
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My hands are burning.
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...and those who fall short...
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This is the bit we've not been
waiting for.
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...will have to leave the competition.
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Everybody's got a bad clay in
the kitchen. Welcome to yours.
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GASPS
Oh! OK, don't worry come on.
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It's falling apart.
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ELLIE: But who will
hold their nerve...
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Yes!
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...showcase their skills...
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Rock and roll, isn't it?
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...and propel their creativity...
I could do that.
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...to the next level?
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Your face.
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LIAM: As they fight to be crowned
the next winners... Let's go.
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...of Bake Off: The Professionals.
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So if anything breaks
it's down to you.
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Oh, no! Ah!
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This is gonna be like
a Russian roulette.
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No sudden movements.
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MUFFLED SCREAM
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ELLIE: Our first six teams in this
year's Bake Off: The Professionals
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are about to face two
patisserie challenges.
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We both do this every clay as a job.
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Maybe we'll have a spectacularly
bad clay at work but hopefully not.
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LIAM: After which, Benoit
and Cherish will rank them.
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What have we clone to ourselves?
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I mean, I feel as prepared
as you can do for
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a surprise challenge
I have no idea about.
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ELLIE: And whoever's in last place
will have to leave the competition.
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Don't panic and stay calm.
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This is the real thing.
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Good morning, chefs, and welcome to
our stately home.
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Enjoy it while you can
because, over the next few weeks,
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Benoit and Cherish
are gonna test you
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like you've never
been tested before.
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Chefs, to get things started
we've got secret challenge for you.
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In front of you are all
the necessary ingredients
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and equipment to make
36 identical tartes aux fraises,
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a sweet shortcrust pastry shell,
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filled with a delicious
frangipane, creme patissiere,
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strawberry gel topped with
beautifully glazed strawberries -
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what's not to love about that?
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Well, absolutely nothing,
that's what.
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LAUGHTER
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Chefs, we also want you to make
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a chocolate amenity inspired by
tarte aux fraises.
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This is the opportunity
for you to shine.
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Chefs, make sure you do so.
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Good luck. You have two and a half
hours and your time starts now.
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Right, let's go, chef.
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You go there, I'll get
the pen and paper out.
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Off they go. Yeah. We're back.
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Another year. How are things?
How's the baby?
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Angry. Oh, no. Very angry.
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Was quite happy to find out that it
was a tarte aux fraises.
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It's one of my favourite
things to make.
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Benoit, how do you pronounce it,
"tart o phrase"? Tarte aux fraises.
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So strawberry tart basically.
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Yes. Oh, yum-yum.
Is it your favourite?
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Yes, oh, yes.
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Tarte aux fraises is
a sweet shortcrust pastry filled
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with a beautiful frangipane cream,
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creme patissiere on top,
plenty of strawberry glaze,
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an absolute classic.
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The challenge with classics
is that it's also incredibly easy
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to absolutely
bloody murder a classic.
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There is so many elements
that the chef can get wrong.
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If they over mix the sweet pastry,
it will become very dense.
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If they under cook the creme
patissiere, ooh-la-la-la-la.
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Should be getting it right.
Tell you in two and a half hours.
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BENOIT: Cherish and I want to know
what the team are made of.
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It has to be perfect.
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Morning, chefs. Morning.
Good morning, chefs.
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How are we doing, Ashley, Kian?
Good, not too bad, thank you.
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Not too bad. Welcome to the kitchen.
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So what make a very good
tarte aux fraises?
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I think it's the strawberries.
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So, no matter if the tarte is
not cooked, or baked correctly,
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as long as the strawberries
are nice, it's all good, is it?
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No, not quite. Not quite, OK.
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We don't want everything over set.
Yeah. Like the creme pat.
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Beautiful texture.
Yeah, nice texture. Yes.
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LIAM: Yorkshire lads Ashley
and Kian own and run Pudding Lab,
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preparing delicious pastries
for their local clientele.
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Beautiful.
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But they learnt their trade
much further afield.
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I hear you used to work on super
yachts. Did you have celebs?
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We did, yeah.
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Who was your best celeb?
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Seal and Heidi Klum, lovely people.
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They were very healthy eaters.
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So not much of this unfortunately.
Boring! Yeah.
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ELLIE: As well as
their sweet pastry...
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This is the strawberry glaze.
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...to make the classic tart,
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the chefs also have
three fillings to perfect.
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There's actually a lot
of things to make in this.
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LIAM: But one of our chefs
has been given a field promotion
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to tackle the complex logistics.
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Hello, Gerol and Michael.
Hi, Ellie.
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So I hear normally at work,
Michael, you're the boss.
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Got a bit of a role reversal
going on here. We do, yeah.
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Gerol's getting
her own back today, yeah.
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Gerol, what's Michael like
as a boss normally?
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Oh.
LAUGHTER
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No, no, no, he's a good boss.
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LIAM: Philippines-born Gerol
and boss Michael cater to current
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and former servicemen and women at
the Royal Air Force club in London,
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but out of the kitchen...
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Look!
..Gerol's more of a flight risk.
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Gerol, I hear in the kitchen you've
got a bit of a nickname.
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I am Mama G. Mama G.
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Yeah. I love that.
I guess I baby everyone around.
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How does it feel
to be bossing your boss?
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It feels great. Does it?
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Mama G, I think we're gonna
get on. Yeah.
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Pastry's nice, chef. Nice.
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We're gonna have to get
this chilled so I can use it.
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ELLIE: The sweet pastry is key to
the success of the tarte aux fraises.
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Chill it, roll it, cut it, bake it.
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If the dough isn't rolled
and chilled properly,
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once baked, the tart cases
will become soft and greasy.
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LIAM: And one pastry chef knows
speed is of the essence.
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This is not my first time here, no.
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I know how this works.
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I was a team-mate last time.
Team captain this time,
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I think I've got a lot to prove
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but I'm ready to prove it.
So I'm not messing about this year.
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Oh, backs, sorry.
Oh. It's fine. No messing about.
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Morning, chefs. Ben, welcome back to
the kitchen. Thank you very much.
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Nice to see you. You've been
there before. You know the drill.
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Any strategy that
you can share with us?
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Divide and conquer, no?
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Well, Jason is incredibly
powerful at what he does,
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and for him today he's on pastry.
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Divide and conquer.
Wow, I like that.
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Whooo! LIAM: Last time Ben
was in the competition,
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his team placed in the top six.
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I don't like it. I love it!
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ELLIE: After meeting and
working with team-matejason at
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a five-star hotel in London,
he's ready to go much further.
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What's the aim this time round?
Are we trying to go all the way?
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Everybody wants to go all the way.
I think everyone wants to.
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Now you're the team captain as well.
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I am the team captain now.
No pressure.
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You seem a little bit more calm.
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Think I'm just a bit
more experienced.
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ELLIE: But Ben's not the only pastry
chef with competition experience.
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Last year, I entered
the Young Pastry Chef of the Year
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and I won it with
Ajay as my mentor.
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I just took a step back, and just
let her do what she wanted to do,
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and then any time I saw something
that needed to be changed,
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I would just suggest it.
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ELLIE: When not competing,
Croatian-born Petra
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and team leader Ajay...
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Gold leaf.
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...work side by side
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at the Michelin-starred restaurant
Adam's, in Birmingham.
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You guys work together
in perfect harmony?
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00:08:51,760 --> 00:08:52,975
Uh, sometimes.
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Well, he's the boss
but I'm the bossy one.
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Oh, so two bosses.
Yeah. She's very scary.
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Young Pastry Chef of The Year.
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You should walk this competition
then, shouldn't you?
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00:09:00,440 --> 00:09:01,975
You know you've clone it before.
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This is a big boy one.
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LAUGHTER
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Chefs, good luck, yeah.
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So I'm going the creme pat now.
I'm gonna let this cool.
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LIAM: The quicker the chefs make
and set all of their elements,
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the more time they'll have
to focus on the chocolate amenity...
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Oh, my God,
we're like 35 minutes in.
221
00:09:18,640 --> 00:09:21,335
35 minutes in? Oh, my goodness.
222
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...and Andrew's keen to get
a head start.
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00:09:23,720 --> 00:09:26,055
So we're going for
a strawberry planter.
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Up in Scotland, in my garden,
I don't really get much sun,
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so I have to be able to move them
about throughout the season.
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LIAM: A lack of sunshine
doesn't stop Andrew
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00:09:33,480 --> 00:09:35,375
and South African
team leader Nathan...
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Service!
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00:09:36,600 --> 00:09:39,535
...from escaping the Crossbasket
Castle pastry kitchen,
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00:09:39,560 --> 00:09:41,895
into the surrounding
Glasgow countryside.
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Any luck yet? Uh, no luck yet.
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LAUGHING: Hopefully do better
in the competition than this.
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Andrew? Yeah. Tell me what's
happening in your life at home.
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just a baby. just a baby!
235
00:09:52,960 --> 00:09:56,175
Tell me about this. Now, I hear your
wife's pretty, pretty pregnant.
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00:09:56,200 --> 00:09:58,495
So she's eight months.
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00:09:58,520 --> 00:10:01,215
Ancl what happens
if she goes into lab our,
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00:10:01,240 --> 00:10:02,535
and you're cutting up
chocolate squares here?
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00:10:02,560 --> 00:10:04,855
How far away are you in a car?
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00:10:04,880 --> 00:10:06,695
Scotland it's... Eight hours?
"like eight, nine hours.
241
00:10:06,720 --> 00:10:08,575
I'll sort a helicopter.
I know a guy.
242
00:10:08,600 --> 00:10:10,935
Yeah, get me a helicopter, thanks.
Sweet no problem.
243
00:10:10,960 --> 00:10:12,575
30 minutes and
we're done on all the elements,
244
00:10:12,600 --> 00:10:14,575
we'll get the pastry done.
Yes, chef.
245
00:10:14,600 --> 00:10:16,295
ELLIE: With the pastry chilled,
246
00:10:16,320 --> 00:10:18,655
the chefs must now roll their
tart cases...
247
00:10:18,680 --> 00:10:22,335
The recipe's very tight, yeah, for
36. Hopefully we'll have enough.
248
00:10:22,360 --> 00:10:24,335
...to an even thickness.
249
00:10:24,360 --> 00:10:27,615
So you want like kind of 5mm,
so quite thin,
250
00:10:27,640 --> 00:10:30,255
but not too thin
so they don't hold the filling.
251
00:10:30,280 --> 00:10:33,175
But while some tarts
are taking shape...
252
00:10:33,200 --> 00:10:36,455
People have already
rolled out their pastry.
253
00:10:36,480 --> 00:10:39,455
...Adi and Flo have yet
to start rolling.
254
00:10:39,480 --> 00:10:41,335
I think we need to hurry up.
Good morning.
255
00:10:41,360 --> 00:10:45,415
Morning, ladies.
Who do we have here? Adi and Flo.
256
00:10:45,440 --> 00:10:47,775
What stage of the preparation
are you at?
257
00:10:47,800 --> 00:10:50,375
Flo is preparing the rings.
258
00:10:50,400 --> 00:10:53,215
What about the pastry?
You'll have enough time to do that?
259
00:10:53,240 --> 00:10:56,055
Yes. Yeah.
I'm worried a little bit.
260
00:10:56,080 --> 00:10:58,055
I think your time is
clocking up very quickly
261
00:10:58,080 --> 00:11:01,135
and your tart has not been lined.
There you go.
262
00:11:01,160 --> 00:11:05,855
Yes, thank you.
Oh, my God. That was scary.
263
00:11:05,880 --> 00:11:08,495
LIAM: While team leader Adi
now lives and works in Paris,
264
00:11:08,520 --> 00:11:11,855
she still finds the time to visit
friend and team-mate Flo
265
00:11:11,880 --> 00:11:14,855
back in London,
to work on their newest creations.
266
00:11:14,880 --> 00:11:17,375
You wanna put the cloud on?
Yeah, yeah.
267
00:11:17,400 --> 00:11:18,975
Adi, how is your French?
268
00:11:19,000 --> 00:11:20,295
Tree. hon.
269
00:11:20,320 --> 00:11:22,295
Bonjour, je m'appelle Liam.
270
00:11:22,320 --> 00:11:24,655
Wow. I studied French though, innit.
Enchante.
271
00:11:24,680 --> 00:11:28,415
I've got no idea what that means
but that sounds nice. Enchante.
272
00:11:30,720 --> 00:11:34,575
Chefs, you're halfway through your
first challenge of the series.
273
00:11:34,600 --> 00:11:36,855
We need to hurry up.
274
00:11:36,880 --> 00:11:40,095
You excited? Fine.
275
00:11:40,120 --> 00:11:42,495
Yeah, they are.
Yeah, they look it to be fair.
276
00:11:42,520 --> 00:11:44,855
I just don't know if this recipe
needs blind baking or not.
277
00:11:44,880 --> 00:11:46,775
I think it needs it.
Are you sure, Gerol?
278
00:11:46,800 --> 00:11:49,935
I think so. We'll see.
279
00:11:49,960 --> 00:11:52,415
LIAM: Blind baking before adding
the fillings will help keep
280
00:11:52,440 --> 00:11:55,335
the pastry crisp
and avoid a soggy bottom.
281
00:11:55,360 --> 00:11:57,335
We would usually blind bake them.
282
00:11:57,360 --> 00:11:58,935
Well, we don't really have
the time.
283
00:11:58,960 --> 00:12:02,295
Yeah, but we're just gonna bake 'em
like this with the frangipane in.
284
00:12:02,320 --> 00:12:03,575
While Gerol and Michael are
285
00:12:03,600 --> 00:12:05,895
the only ones choosing
to blind bake...
286
00:12:05,920 --> 00:12:08,975
Chef, are we OK? I have no idea.
287
00:12:09,000 --> 00:12:10,255
...two of the teams...
288
00:12:10,280 --> 00:12:11,495
You haven't lined your pastry yet?
289
00:12:11,520 --> 00:12:14,255
We're going to do it right now,
in the freezer.
290
00:12:14,280 --> 00:12:16,175
Come on, guys, chop chop.
291
00:12:16,200 --> 00:12:18,095
...are yet to hit the oven.
292
00:12:18,120 --> 00:12:20,135
So many bleeding tarts, mate.
293
00:12:20,160 --> 00:12:22,135
Yeah. I don't know how
we're gonna get this clone.
294
00:12:22,160 --> 00:12:23,495
How far are you? You OK?
295
00:12:23,520 --> 00:12:26,415
Uh, not too bad I'm just making
some modelling chocolate.
296
00:12:26,440 --> 00:12:28,215
I need to cut this quickly.
297
00:12:28,240 --> 00:12:30,535
Otherwise the judges are
gonna have nothing to eat.
298
00:12:30,560 --> 00:12:31,775
And that's what we want,
299
00:12:31,800 --> 00:12:34,495
more than the amenity,
I would say, in my opinion.
300
00:12:36,440 --> 00:12:38,735
Oui.
301
00:12:38,760 --> 00:12:42,575
LIAM: If creating 36 tartes aux
fraises wasn't daunting enough...
302
00:12:42,600 --> 00:12:43,895
I'm doing the amenity now.
303
00:12:43,920 --> 00:12:46,175
Was thinking like a strawberry bush.
304
00:12:46,200 --> 00:12:48,735
Sounds like a you job.
305
00:12:48,760 --> 00:12:51,215
...there's still
the chocolate amenity to make.
306
00:12:51,240 --> 00:12:55,135
You must organise enough time
to finish your chocolate amenity.
307
00:12:55,160 --> 00:12:58,655
A beautiful amenity which connects
with that tarte aux fraises.
308
00:12:58,680 --> 00:13:02,215
Ancl have a little amenity
on Wimbledon, for instance,
309
00:13:02,240 --> 00:13:05,935
or the field of strawberry picking,
who knows?
310
00:13:05,960 --> 00:13:08,695
Essentially a small sunflower,
nice yellow leaves, black centre.
311
00:13:08,720 --> 00:13:10,975
Gone for a strawberry planter.
312
00:13:11,000 --> 00:13:13,615
We made a little planter.
313
00:13:13,640 --> 00:13:15,935
But it's gonna be a wooden box,
314
00:13:15,960 --> 00:13:18,295
that's gonna have strawberries,
bit of branches.
315
00:13:18,320 --> 00:13:20,255
There's a few of you
doing the same today.
316
00:13:20,280 --> 00:13:23,375
Really? Do you think you
will stand out from the crowd?
317
00:13:23,400 --> 00:13:26,495
I hope it's gonna have a lot of
volume and colour and...
318
00:13:26,520 --> 00:13:28,015
Colour? Yeah. Good.
319
00:13:28,040 --> 00:13:31,615
To go with the strawberries, we're
going with a Wimbledon theme.
320
00:13:31,640 --> 00:13:35,015
It's not gonna work. Oh, God.
321
00:13:35,040 --> 00:13:36,935
No, I'm just gonna
have to do without.
322
00:13:36,960 --> 00:13:39,295
I always like doing things
with my hands
323
00:13:39,320 --> 00:13:42,615
when I was younger,
and it's carried on into pastry.
324
00:13:43,920 --> 00:13:45,615
Thanks.
325
00:13:45,640 --> 00:13:47,375
We'll...we'll vibe with it.
326
00:13:49,200 --> 00:13:52,775
Chefs, just 30 minutes to go.
327
00:13:52,800 --> 00:13:55,135
For context, that's about
how long it takes for me
328
00:13:55,160 --> 00:13:56,895
to get my daughter to put
her shoes on in the morning
329
00:13:56,920 --> 00:13:58,455
so don't know if that's helpful.
330
00:13:58,480 --> 00:14:01,615
Final push, Adi, you can do this.
331
00:14:01,640 --> 00:14:04,455
ELLIE: As the last teams
get their tarts in the oven...
332
00:14:04,480 --> 00:14:06,815
How are they baking? Are they all
right, or are they collapsing?
333
00:14:06,840 --> 00:14:10,135
...Gerol and Michael...
Oh, no, they're collapsing.
334
00:14:12,240 --> 00:14:13,895
...face a pastry predicament.
335
00:14:13,920 --> 00:14:16,495
Uh, not the best, not the best.
336
00:14:16,520 --> 00:14:17,975
We put them in,
they collapsed. Yeah.
337
00:14:19,960 --> 00:14:22,375
Yeah.
338
00:14:22,400 --> 00:14:24,055
Think we can save them?
339
00:14:24,080 --> 00:14:27,375
Push it back again to the side
and try and save something.
340
00:14:27,400 --> 00:14:29,695
Jason, those tart shells, mate,
they've gotta come out.
341
00:14:29,720 --> 00:14:30,855
Get 'em out. Chill 'em...
342
00:14:30,880 --> 00:14:33,175
Final presentation's
gonna take a while. Yeah.
343
00:14:33,200 --> 00:14:35,495
LIAM: It's the moment of truth.
344
00:14:35,520 --> 00:14:37,815
If the teams have baked
their tarts correctly...
345
00:14:37,840 --> 00:14:39,695
These are stuck like mad, mate.
346
00:14:39,720 --> 00:14:42,535
...they should easily slide
out of their cases.
347
00:14:42,560 --> 00:14:44,895
We've not managed to do
the number required.
348
00:14:44,920 --> 00:14:46,295
But we're happy
with what we've clone.
349
00:14:46,320 --> 00:14:48,255
Quality over quantity.
350
00:14:48,280 --> 00:14:52,655
If we have to present 32 that are
beautiful, versus 36 that are crap,
351
00:14:52,680 --> 00:14:55,335
I'd rather do 32
that are beautiful.
352
00:14:55,360 --> 00:14:58,055
They're crumbling.
I think they are over baked.
353
00:14:58,080 --> 00:14:59,215
This is ugly, Ajay-
354
00:14:59,240 --> 00:15:02,935
Don't freak out, yeah?
Breathe, smile.
355
00:15:02,960 --> 00:15:05,255
How's it going?
Got the required number for it?
356
00:15:05,280 --> 00:15:06,695
Yeah. OK, fine.
357
00:15:06,720 --> 00:15:10,735
Ancl plus we've got Young Pastry
Chef of the Year over here, Petra.
358
00:15:10,760 --> 00:15:13,255
Not showing in the best light
right now.
359
00:15:15,520 --> 00:15:17,455
Chefs, you have ten minutes left.
360
00:15:17,480 --> 00:15:19,095
Oh, my God.
361
00:15:19,120 --> 00:15:21,535
jeez, Andrew, we've got ten minutes,
we need to start assembling.
362
00:15:21,560 --> 00:15:23,895
But they're gonna be too hot.
just take it out, yeah.
363
00:15:23,920 --> 00:15:26,975
In the next five minutes,
we'll start building the tarts.
364
00:15:27,000 --> 00:15:30,575
We need to do it sooner. I'm just
gonna start doing it now, Adi.
365
00:15:30,600 --> 00:15:31,855
Yeah, yeah, go on.
366
00:15:31,880 --> 00:15:34,495
Andrew, finish that quickly, bro,
because we need to go, yeah?
367
00:15:34,520 --> 00:15:37,575
We won't have any time.
368
00:15:37,600 --> 00:15:39,335
We're tight on time.
369
00:15:39,360 --> 00:15:42,815
Cool these down and get
them dressed up, hopefully.
370
00:15:44,320 --> 00:15:46,135
Not coming out the BLEEP.
371
00:15:46,160 --> 00:15:47,295
Yeah, BLEEP.
372
00:15:47,320 --> 00:15:50,455
Creme pat's looking good.
Happy with the creme pat.
373
00:15:50,480 --> 00:15:51,895
We're not gonna have anything.
374
00:15:51,920 --> 00:15:55,255
They're really hard to get out,
they're breaking. Ah.
375
00:15:55,280 --> 00:15:57,655
At this rate, I will be there
for the baby's birth.
376
00:15:59,920 --> 00:16:02,255
How long we got left, please?
377
00:16:02,280 --> 00:16:05,175
Chefs, you have five minutes to go.
378
00:16:05,200 --> 00:16:06,975
Oh, my God.
379
00:16:07,000 --> 00:16:08,455
BLEEP me.
380
00:16:08,480 --> 00:16:10,775
Right, let's go, let's go, let's go.
381
00:16:10,800 --> 00:16:13,455
We are starting to panic now.
Yeah, little bit.
382
00:16:13,480 --> 00:16:15,335
We've run out. Oh, we've run
out of creme pat? Yeah.
383
00:16:15,360 --> 00:16:16,695
Presentation, presentation,
presentation.
384
00:16:16,720 --> 00:16:18,135
We'll put the chocolate stuff
on right at the end.
385
00:16:18,160 --> 00:16:19,215
You start putting them on ice
386
00:16:19,240 --> 00:16:20,775
and then in the end it's
just like get the BLEEP on.
387
00:16:20,800 --> 00:16:21,895
Petra, glaze on all of them.
388
00:16:21,920 --> 00:16:23,255
We're just gonna
brush it over the top.
389
00:16:23,280 --> 00:16:24,855
Glaze, glaze, glaze.
390
00:16:24,880 --> 00:16:26,015
Garnish a few.
391
00:16:26,040 --> 00:16:27,735
Yeah, strawberries,
get the strawberries.
392
00:16:27,760 --> 00:16:30,135
They're gonna do a 60 second call,
your bum's gonna squeak.
393
00:16:30,160 --> 00:16:32,655
Chefs, you have one minute left.
394
00:16:32,680 --> 00:16:33,775
That's horrific.
395
00:16:33,800 --> 00:16:35,575
Complete disaster.
396
00:16:35,600 --> 00:16:38,455
Get your tarts
on your presentation trays.
397
00:16:38,480 --> 00:16:40,015
Jason, go, go, 90, 9°, 9°, 9°-
398
00:16:40,040 --> 00:16:42,335
Get 'em on the board.
Yeah, coming, coming, coming.
399
00:16:42,360 --> 00:16:44,575
To you. To me, to you. To me.
400
00:16:46,240 --> 00:16:49,055
Need two more leaves,
two more leaves.
401
00:16:49,080 --> 00:16:50,735
One more, for sure.
402
00:16:50,760 --> 00:16:51,975
36.
403
00:16:52,000 --> 00:16:54,655
Chefs, your time is up.
404
00:16:54,680 --> 00:16:55,655
00ft.
405
00:16:57,080 --> 00:16:58,615
SQUEALS
406
00:17:03,560 --> 00:17:05,135
Come here, come here.
407
00:17:05,160 --> 00:17:07,575
How did we all have the same
two and a half hours,
408
00:17:07,600 --> 00:17:10,655
because how did they get that clone?
409
00:17:13,640 --> 00:17:16,175
GEROL CRYING
410
00:17:16,200 --> 00:17:17,295
Come on, you're all right.
411
00:17:23,840 --> 00:17:26,135
ELLIE: The teams now face
the judgment of Cherish
412
00:17:26,160 --> 00:17:28,375
and Benoit for the very first time.
413
00:17:29,520 --> 00:17:32,335
Need to stop crying.
Yeah, I know right?
414
00:17:32,360 --> 00:17:35,175
Gerol and Michael from the Royal Air
Force Club, please come forward.
415
00:17:49,000 --> 00:17:51,615
I have to ask you something -
why did you cry?
416
00:17:51,640 --> 00:17:54,295
Oh, my God, I'm crying again.
417
00:17:54,320 --> 00:17:56,815
I just felt the pressure,
it was like a relief.
418
00:17:56,840 --> 00:17:59,095
I was actually surprised we had 36.
LAUGHTER
419
00:18:00,320 --> 00:18:01,855
I really like the leaf.
420
00:18:01,880 --> 00:18:04,575
However, strawberries
could have been neater.
421
00:18:04,600 --> 00:18:06,175
BENOIT: The little amenity,
422
00:18:06,200 --> 00:18:09,295
I've never seen a strawberry
growing out of a tree yet.
423
00:18:09,320 --> 00:18:10,975
I give you a bit of slack.
424
00:18:11,000 --> 00:18:14,415
There is colour, there is life,
there is an intent.
425
00:18:14,440 --> 00:18:16,655
OK, let's taste some tart.
426
00:18:20,040 --> 00:18:22,375
The sweet pastry is
a little bit dense.
427
00:18:22,400 --> 00:18:24,735
But the frangipane on top
is absolutely lovely.
428
00:18:24,760 --> 00:18:26,575
The creme patissiere,
the texture is right so I've got
429
00:18:26,600 --> 00:18:28,415
the right amount
of moisture going through.
430
00:18:28,440 --> 00:18:30,055
All in all, it eats well.
431
00:18:30,080 --> 00:18:32,655
Have a great little tart there.
Thank you. Thank you.
432
00:18:35,480 --> 00:18:39,135
On the good side, you seem
to have all the tarts we want.
433
00:18:39,160 --> 00:18:41,455
Overall, well, it looks a bit messy.
434
00:18:41,480 --> 00:18:44,535
You can see that some of
the side have actually dropped.
435
00:18:44,560 --> 00:18:46,895
An amenity now telling me
a little story,
436
00:18:46,920 --> 00:18:49,815
we are going to pick up some
strawberries out of the field,
437
00:18:49,840 --> 00:18:51,015
but it's a bit rough.
438
00:18:54,240 --> 00:18:56,535
I think your pastry is well baked.
439
00:18:56,560 --> 00:18:58,175
There is a good balance in here.
440
00:18:58,200 --> 00:19:00,735
It doesn't look great
but eats nicely.
441
00:19:00,760 --> 00:19:02,575
Well clone, it's very tasty.
442
00:19:02,600 --> 00:19:04,535
Thank you. Thank you very much.
See you later.
443
00:19:07,040 --> 00:19:09,335
Good job, Petra.
444
00:19:14,960 --> 00:19:17,535
You did not produce
36 that we asked for.
445
00:19:17,560 --> 00:19:19,575
It's a little bit bare.
It's just not enough
446
00:19:19,600 --> 00:19:22,775
to shout out that,
"|'m a strawberry tart!"
447
00:19:22,800 --> 00:19:25,575
The purpose of an amenity
is impact.
448
00:19:25,600 --> 00:19:27,495
But on this occasion
you're missing the point.
449
00:19:31,480 --> 00:19:35,335
Your casing is so thick, and then
the little custard over there,
450
00:19:35,360 --> 00:19:37,695
is just not enough
to moisten the palate.
451
00:19:37,720 --> 00:19:40,015
When you get a part which
is thin enough,
452
00:19:40,040 --> 00:19:41,735
it's actually quite pleasant.
453
00:19:41,760 --> 00:19:44,015
There are a few things
which you've clone OK.
454
00:19:48,680 --> 00:19:51,495
Chefs, overall,
you did not meet the brief.
455
00:19:51,520 --> 00:19:54,495
We asked for 36 -
30 has been delivered.
456
00:19:54,520 --> 00:19:55,735
But in terms of the finishing,
457
00:19:55,760 --> 00:19:58,095
there is another crucial element
you're missing,
458
00:19:58,120 --> 00:19:59,655
which is the glazing
on the strawberries.
459
00:19:59,680 --> 00:20:01,015
Looking at the sunflower,
460
00:20:01,040 --> 00:20:03,455
I think there is a lot of potential.
461
00:20:03,480 --> 00:20:05,695
OK, let's taste the strawberry tart.
462
00:20:08,520 --> 00:20:10,895
The creme patissiere
is actually quite nice.
463
00:20:10,920 --> 00:20:14,415
Yet the frangipane,
I think, is way too dense.
464
00:20:14,440 --> 00:20:16,255
But I'm missing
crucially the glaze.
465
00:20:16,280 --> 00:20:17,975
This occasion,
it's a missed opportunity
466
00:20:18,000 --> 00:20:19,575
to showcase what you are capable of.
467
00:20:19,600 --> 00:20:21,855
We're better than that tart,
to be honest. Thank you, chefs.
468
00:20:27,400 --> 00:20:29,695
I can see that you had
a bit of a problem
469
00:20:29,720 --> 00:20:32,015
unmoulding the tart casing. Yeah.
470
00:20:32,040 --> 00:20:33,895
But saying that,
I'm actually quite intrigued
471
00:20:33,920 --> 00:20:35,575
with your chocolate amenity.
472
00:20:35,600 --> 00:20:37,015
I like the colour contrast,
473
00:20:37,040 --> 00:20:38,535
I really like your technique.
474
00:20:38,560 --> 00:20:42,375
There is a little bit of life
to it, and that I like. OK.
475
00:20:44,920 --> 00:20:47,255
The frangipane is very dense,
as you can see,
476
00:20:47,280 --> 00:20:49,575
that is like a pancake
on the bottom layer.
477
00:20:49,600 --> 00:20:51,055
Creme patissiere is not too bad.
478
00:20:51,080 --> 00:20:54,255
Few technical issues on the inside,
as well as on the outside.
479
00:20:54,280 --> 00:20:56,575
A big, strong clay tomorrow,
please, yeah? Yes, chef.
480
00:20:56,600 --> 00:20:59,335
Thank you.
481
00:20:59,360 --> 00:21:01,255
Anyone got any cyanide for this?
482
00:21:05,040 --> 00:21:06,375
We ll, well, well.
483
00:21:06,400 --> 00:21:09,135
On the overall,
it doesn't look very tidy.
484
00:21:09,160 --> 00:21:11,535
I like the fact
that the strawberries
485
00:21:11,560 --> 00:21:13,855
are well generously glazed.
486
00:21:13,880 --> 00:21:17,215
The amenity though, I'm not too
sure what I'm looking at.
487
00:21:17,240 --> 00:21:18,935
It was supposed to be
a tennis racquet.
488
00:21:18,960 --> 00:21:22,415
I think it'd be good for Quidditch,
not really Wimbledon.
489
00:21:22,440 --> 00:21:25,335
Cos the ball will be going right
through there. Yes.
490
00:21:25,360 --> 00:21:28,535
Let's eat some tarte aux fraises.
491
00:21:30,480 --> 00:21:33,015
I can barely taste
your frangipane, it's so thin.
492
00:21:33,040 --> 00:21:35,375
Sweet pastry, I think,
is very crumbly,
493
00:21:35,400 --> 00:21:37,855
it's nice but it is
too thick for my liking.
494
00:21:37,880 --> 00:21:39,495
The glaze on top is lovely
495
00:21:39,520 --> 00:21:41,855
and all the elements
potentially could have worked.
496
00:21:41,880 --> 00:21:44,175
Hopefully you've learned your
lessons today.
497
00:21:44,200 --> 00:21:45,015
Tomorrow is a big clay.
498
00:21:45,040 --> 00:21:46,255
BOTH: Thank you.
499
00:21:48,760 --> 00:21:51,615
00ft. Yeah. I think what
we actually produced
500
00:21:51,640 --> 00:21:55,015
is nothing that we would serve
to anyone, including my cat.
501
00:21:59,360 --> 00:22:01,215
BEN: Do I think we could've clone
better? Yes.
502
00:22:01,240 --> 00:22:03,055
It wasn't up to our standard.
Definitely wasn't their standard.
503
00:22:03,080 --> 00:22:05,415
No, definitely not.
It wasn't their standard either.
504
00:22:07,920 --> 00:22:09,855
ELLIE: Ahead of tomorrow's
showpiece challenge,
505
00:22:09,880 --> 00:22:14,255
the teams have a golden hour to set
and cast their elements overnight.
506
00:22:14,280 --> 00:22:16,855
I must say,
I really missed you guys.
507
00:22:16,880 --> 00:22:19,175
|t is nice to be back. What do you
think of this year's teams, then?
508
00:22:19,200 --> 00:22:20,415
A couple of our teams today
509
00:22:20,440 --> 00:22:22,775
have managed to organise
themselves quite well.
510
00:22:22,800 --> 00:22:24,575
Gerol and Michael from
the Royal Air Force Club.
511
00:22:24,600 --> 00:22:26,095
They did relatively well today.
512
00:22:26,120 --> 00:22:28,015
Gerol's got so much passion.
513
00:22:28,040 --> 00:22:30,575
Mama G. Mama G. Ah, Mama G.
I've lived a whole life with her.
514
00:22:30,600 --> 00:22:32,895
She's really made me laugh,
then she almost made me cry.
515
00:22:32,920 --> 00:22:34,775
We've done a whole narrative arc.
516
00:22:34,800 --> 00:22:37,455
Another team who did well today
were Ajay and Petra.
517
00:22:37,480 --> 00:22:38,575
Yeah, they've clone well.
518
00:22:38,600 --> 00:22:41,695
I mean, their little amenity
with a little bit more refinement,
519
00:22:41,720 --> 00:22:43,015
was actually on the money.
520
00:22:43,040 --> 00:22:44,815
You could probably say one person
521
00:22:44,840 --> 00:22:47,775
that could've been slightly
competition ready was Ben.
522
00:22:47,800 --> 00:22:49,375
Yeah, yeah. Because Ben's
been there before.
523
00:22:49,400 --> 00:22:51,415
But then when it came
to the result, eeh.
524
00:22:51,440 --> 00:22:54,055
He didn't find enough time
to complete his challenge.
525
00:22:54,080 --> 00:22:55,335
It's about efficiency.
526
00:22:55,360 --> 00:22:56,895
Adi and Flo seemed
to struggle as well.
527
00:22:56,920 --> 00:23:00,375
Well, at one point I was crying.
I was like, "Come on.
528
00:23:00,400 --> 00:23:01,855
"Put the running shoe on."
529
00:23:01,880 --> 00:23:03,855
BENOIT: I think they are
the team who struggled the most,
530
00:23:03,880 --> 00:23:06,615
but today was first time in a
kitchen - pressure.
531
00:23:06,640 --> 00:23:08,415
But tomorrow, no excuse.
532
00:23:15,040 --> 00:23:18,695
ELLIE: just one challenge remains
before Cherish and Benoit will decide
533
00:23:18,720 --> 00:23:23,015
which team will claim first place,
and who will be the first to go home.
534
00:23:24,360 --> 00:23:25,495
Welcome back, chefs.
535
00:23:25,520 --> 00:23:27,175
For your first showpiece challenge,
536
00:23:27,200 --> 00:23:29,535
the judges have decided to try
something new this year.
537
00:23:29,560 --> 00:23:33,055
I would love to tell you more, but
I have no idea how to pronounce it.
538
00:23:33,080 --> 00:23:34,855
Well, it's quite simple, Liam.
539
00:23:34,880 --> 00:23:38,855
Chefs, we would like you to create
a trompe I'oeil showpiece,
540
00:23:38,880 --> 00:23:40,895
themed around music.
541
00:23:40,920 --> 00:23:43,855
Trompe I'oeil is French
for trick of the eye.
542
00:23:43,880 --> 00:23:47,255
So in plain English, your dessert
must fool us into thinking
543
00:23:47,280 --> 00:23:49,615
it is actually part of
the showpiece itself.
544
00:23:49,640 --> 00:23:52,095
So, for example, you may present us
545
00:23:52,120 --> 00:23:55,935
with what it looks like a piano,
but the dessert are the keys.
546
00:23:55,960 --> 00:23:59,535
That's very clever.
So maybe cream French horns.
547
00:23:59,560 --> 00:24:03,375
Chefs, the dessert you must make
today is pecan pie.
548
00:24:03,400 --> 00:24:08,095
You must be creative with
the texture, flavour and appearance,
549
00:24:08,120 --> 00:24:13,655
and turn this humble dessert into
something truly extraordinary.
550
00:24:13,680 --> 00:24:16,135
Right, chefs, you had one hour
to prep last night,
551
00:24:16,160 --> 00:24:18,135
you now have a further four hours
552
00:24:18,160 --> 00:24:20,935
to complete your
pecan pie trompe I'0eiL
553
00:24:20,960 --> 00:24:23,415
Best of luck, time starts now.
554
00:24:23,440 --> 00:24:26,055
Right, let's do it.
555
00:24:26,080 --> 00:24:27,815
Push it, yeah. Yeah, man.
556
00:24:27,840 --> 00:24:30,295
So musical challenge this week.
You play the guitar, don't you?
557
00:24:30,320 --> 00:24:32,215
Ooh, that was
a very, very long time ago.
558
00:24:32,240 --> 00:24:34,055
Did you do it to get the ladies?
559
00:24:34,080 --> 00:24:35,415
Absolutely not.
560
00:24:35,440 --> 00:24:37,415
To get the ladies,
I used to play accordion.
561
00:24:37,440 --> 00:24:40,335
LAUGHING
562
00:24:40,360 --> 00:24:44,735
Whoo! Nothing gets me going
more than a man with an accordion.
563
00:24:44,760 --> 00:24:47,135
I used to play the violin
for six years.
564
00:24:47,160 --> 00:24:49,975
I play the piano.
I've dabbled with the ukulele.
565
00:24:50,000 --> 00:24:51,975
Never really learnt
an instrument to be honest.
566
00:24:52,000 --> 00:24:53,335
Bit of karaoke every night.
567
00:24:53,360 --> 00:24:56,095
I don't mind a bit of karaoke
after a couple of beers.
568
00:24:56,120 --> 00:24:57,415
CHERISH: Drum roll, please.
569
00:24:57,440 --> 00:24:59,895
This is the first time ever
we have actually asked
570
00:24:59,920 --> 00:25:02,215
the chef to make a trompe I'oeiL
571
00:25:02,240 --> 00:25:04,615
I can't tell you how excited I am.
572
00:25:04,640 --> 00:25:06,975
You're gonna start doing
the guitar straight away? Yeah.
573
00:25:07,000 --> 00:25:09,335
BENOIT: Their engineering
skills will be tested,
574
00:25:09,360 --> 00:25:11,815
because it's about making
something beautiful and elegant,
575
00:25:11,840 --> 00:25:14,495
but has to be
very realistic as well.
576
00:25:14,520 --> 00:25:17,055
It's a trompe I'oeiL
We need to be fooled.
577
00:25:17,080 --> 00:25:19,775
Let's just hope everything
goes to plan.
578
00:25:19,800 --> 00:25:21,175
That'll be a first, won't it?
579
00:25:21,200 --> 00:25:23,575
CHERISH: The most key ingredient
is, of course,
580
00:25:23,600 --> 00:25:28,695
a well toasted pecan with
a fudgy and gooey filling.
581
00:25:28,720 --> 00:25:31,215
I love a pecan pie, so
we're looking forward to this one.
582
00:25:31,240 --> 00:25:35,215
Chef, I want my palate to start
dancing when I taste your dessert.
583
00:25:35,240 --> 00:25:36,935
BENOIT: But when it comes
to the design,
584
00:25:36,960 --> 00:25:39,295
it needs to be totally hidden away.
585
00:25:39,320 --> 00:25:42,335
Where is the dessert?
It's for us to find out.
586
00:25:42,360 --> 00:25:45,255
Am I gonna play it
or am I gonna eat it?
587
00:25:45,280 --> 00:25:47,215
That's gonna be the trick.
588
00:25:47,240 --> 00:25:48,455
Ajay, Petra, good morning.
589
00:25:48,480 --> 00:25:49,815
Morning. Good morning.
590
00:25:49,840 --> 00:25:51,775
All right, trompe I'oeil,
tell me what you're making.
591
00:25:51,800 --> 00:25:53,255
Uh, we're making a guitar and amp.
592
00:25:53,280 --> 00:25:55,575
Nice. What's your
favourite sort of music?
593
00:25:55,600 --> 00:25:57,135
I love my Croatian music.
594
00:25:57,160 --> 00:26:00,295
Who's your favourite like
Croatian artist? Oliver Dragojevic.
595
00:26:00,320 --> 00:26:03,575
Oh, yeah! Yeah, right, he's good.
He's really good.
596
00:26:03,600 --> 00:26:07,935
He's got that number one hit in
the charts. How does it go again?
597
00:26:07,960 --> 00:26:10,215
LAUGHING: I'm not gonna sing, man.
598
00:26:11,560 --> 00:26:14,135
LIAM: Turning their
trompe I'oeil up to 11,
599
00:26:14,160 --> 00:26:18,535
Ajay and Petra's amp will seamlessly
conceal their pecan pie dessert,
600
00:26:18,560 --> 00:26:22,455
elevated with flavours of miso,
pumpkin and a sherry gel.
601
00:26:22,480 --> 00:26:25,935
Sherry, miso...
Pumpkin. ..and pumpkin.
602
00:26:25,960 --> 00:26:29,055
There's so many ingredients
in your dessert.
603
00:26:29,080 --> 00:26:31,495
Are we gonna lose the pecan pie
flavour though? No.
604
00:26:31,520 --> 00:26:33,815
Ancl the dessert will be hidden away.
605
00:26:33,840 --> 00:26:36,135
We won't see a little bit
of cake coming out.
606
00:26:36,160 --> 00:26:37,295
Well, hopefully not, no.
607
00:26:37,320 --> 00:26:38,535
Hopefully not.
608
00:26:40,360 --> 00:26:43,695
ELLIE: But Ajay and Petra's
guitar won't be playing solo.
609
00:26:43,720 --> 00:26:45,135
How is their guitar looking?
610
00:26:45,160 --> 00:26:46,415
Seems good so far.
611
00:26:46,440 --> 00:26:48,735
So I found out that another team
are making a guitar so
612
00:26:48,760 --> 00:26:50,175
the pressure's definitely on.
613
00:26:50,200 --> 00:26:52,135
Ours need to be better,
if we want to have a chance
614
00:26:52,160 --> 00:26:54,495
of redeeming ourselves
from yesterday.
615
00:26:54,520 --> 00:26:57,335
Hidden away inside Andrew
and Nathan's guitar pedals,
616
00:26:57,360 --> 00:27:00,895
will be desserts featuring
caramelised white chocolate mousse,
617
00:27:00,920 --> 00:27:02,375
white chocolate cream,
618
00:27:02,400 --> 00:27:03,815
and an oozing praline.
619
00:27:03,840 --> 00:27:05,015
They'll be hooked up
620
00:27:05,040 --> 00:27:07,815
to their towering,
true-to-life electric guitar.
621
00:27:07,840 --> 00:27:11,015
I'm making it to the exact
specifications of a real guitar.
622
00:27:11,040 --> 00:27:13,335
So before I was a chef,
I was an engineer. Yeah, OK.
623
00:27:13,360 --> 00:27:14,935
Ancl I made my own out of wood.
624
00:27:14,960 --> 00:27:17,495
Wow. You made your own guitar? Yeah.
625
00:27:17,520 --> 00:27:20,495
A man of many talents.
Ooh-la-la-la-la.
626
00:27:22,080 --> 00:27:24,615
LIAM: To strike the right chord
with their trompe I'oeil showpiece...
627
00:27:24,640 --> 00:27:26,175
I've gotta do some
wood grain on the table.
628
00:27:26,200 --> 00:27:28,095
We've gone for vintage.
629
00:27:28,120 --> 00:27:29,615
...every element must be made
630
00:27:29,640 --> 00:27:31,975
indistinguishable
from the real thing.
631
00:27:32,000 --> 00:27:34,895
I'm currently now just putting
the natural sort of concaves
632
00:27:34,920 --> 00:27:36,335
and chamfers on the edge of this.
633
00:27:36,360 --> 00:27:38,095
Gives it that realism.
634
00:27:38,120 --> 00:27:40,575
ELLIE: But Ben andjason
are off to a bumpy start...
635
00:27:40,600 --> 00:27:42,135
I'm just unmoulding
all the chocolate.
636
00:27:42,160 --> 00:27:44,455
It's just a little bit over seeded.
637
00:27:44,480 --> 00:27:47,855
...lumps of un-melted chocolate
have set in their frame overnight.
638
00:27:47,880 --> 00:27:48,935
I don't wanna remake it,
639
00:27:48,960 --> 00:27:51,295
so take off all the knobbly bits
till it's flat. Yeah.
640
00:27:51,320 --> 00:27:52,735
We can just say it's
from a log or something,
641
00:27:52,760 --> 00:27:54,615
do you know what I mean? A log, OK.
642
00:27:56,000 --> 00:28:00,335
LIAM: Ben's celebrating his passion
for percussion with a giant marimba.
643
00:28:00,360 --> 00:28:01,855
His keys will conceal a dessert
644
00:28:01,880 --> 00:28:03,495
packed with pecan flavours
645
00:28:03,520 --> 00:28:05,175
and a runny vanilla caramel.
646
00:28:05,200 --> 00:28:07,535
Have you done any sort
of trompe I'oeil stuff before?
647
00:28:07,560 --> 00:28:10,495
I've clone illusion desserts
like apples, mangoes, nuts.
648
00:28:10,520 --> 00:28:13,775
I did one of those
baby shower cakes where you make...
649
00:28:13,800 --> 00:28:16,095
...the woman having a baby. Oh, God.
650
00:28:16,120 --> 00:28:20,095
Yeah. Lot of strawberry jam
was used. Ugh. Yuck.
651
00:28:20,120 --> 00:28:23,015
So that's gonna be
the bridge of the guitar.
652
00:28:23,040 --> 00:28:26,215
ELLIE: While most of the teams
are building with chocolate...
653
00:28:26,240 --> 00:28:29,055
Nice. OK I'm moving on
to gingerbread. OK.
654
00:28:29,080 --> 00:28:32,495
...Adi and Flo are making
their first showpiece even harder.
655
00:28:32,520 --> 00:28:34,335
We've decided to make an accordion.
656
00:28:34,360 --> 00:28:38,735
We're using a combination
of chocolate and gingerbread,
657
00:28:38,760 --> 00:28:41,535
so we can add more
texture and dimension.
658
00:28:41,560 --> 00:28:43,895
And, uh, how many times
have you practised?
659
00:28:43,920 --> 00:28:46,735
This'll be the first time we're
doing the whole thing together,
660
00:28:46,760 --> 00:28:48,695
in that we're not
in the same city so...
661
00:28:48,720 --> 00:28:51,935
We're not in the same country.
Yeah, we're not in the same country.
662
00:28:53,280 --> 00:28:55,135
LIAM: In an ode
to Adi's life in Paris,
663
00:28:55,160 --> 00:28:58,455
their gingerbread and chocolate
accordion will feature spiced pastry
664
00:28:58,480 --> 00:29:00,815
and pecan caramel keys,
665
00:29:00,840 --> 00:29:03,495
served with a pumpkin
dipping custard.
666
00:29:03,520 --> 00:29:05,495
What kind of
music are you into, Adi?
667
00:29:05,520 --> 00:29:09,095
I am a '90s baby, so Spice
Girls, Britney. Oh, my God,
668
00:29:09,120 --> 00:29:10,495
I did Celebrity Mastermind,
669
00:29:10,520 --> 00:29:13,495
and my specialist subject
was Geri Halliwell. Oh, my God.
670
00:29:13,520 --> 00:29:16,175
Did I win, Adi? Course I bloody did.
Of course you did.
671
00:29:16,200 --> 00:29:20,775
Well, girl power, zig-a-zig-ah.
Stop right now. There we go.
672
00:29:22,920 --> 00:29:25,535
LIAM: Adi may still
be longing for the '90s...
673
00:29:25,560 --> 00:29:27,855
So I'm just setting the vinyls.
674
00:29:27,880 --> 00:29:30,775
...but Ashley and Kian
are going back even further.
675
00:29:30,800 --> 00:29:34,575
We like our music, we like
sort of blues, rock and roll.
676
00:29:34,600 --> 00:29:36,935
We're making our own
version of a pecan pie,
677
00:29:36,960 --> 00:29:39,615
which is gonna look like
a vinyl record player.
678
00:29:39,640 --> 00:29:42,895
ELLIE: Ashley and Kian's edible
record player will camouflage
679
00:29:42,920 --> 00:29:44,815
a pecan sponge, orange jelly and
680
00:29:44,840 --> 00:29:47,575
a bourbon whiskey whipped ganache.
681
00:29:47,600 --> 00:29:50,055
So I'm just whipping up
the whiskey ganache now.
682
00:29:50,080 --> 00:29:51,775
Obviously the origins of pecan pie
683
00:29:51,800 --> 00:29:54,815
is deep south,
Louisiana sort of area.
684
00:29:54,840 --> 00:29:58,255
So we've focused on
the flavours of that region.
685
00:29:58,280 --> 00:30:02,015
Tell you what - there's
enough booze in there. Nice.
686
00:30:02,040 --> 00:30:03,775
It's a pecan dacquoise.
687
00:30:03,800 --> 00:30:05,335
ELLIE: However the chefs decide
688
00:30:05,360 --> 00:30:07,215
to elevate their pecan
pie desserts...
689
00:30:07,240 --> 00:30:09,135
I'm just cooking out the caramel,
690
00:30:09,160 --> 00:30:11,855
and then we add barley
malt syrup and set honey,
691
00:30:11,880 --> 00:30:13,455
different kinds of sugar,
692
00:30:13,480 --> 00:30:15,815
to make it a bit more
interesting to eat.
693
00:30:15,840 --> 00:30:19,615
...they must be careful not to
overwhelm the all-important pecans.
694
00:30:19,640 --> 00:30:22,855
So, now I'm making the
pumpkin and miso insert.
695
00:30:22,880 --> 00:30:26,535
A nice contrast, and it
brings out more pecan flavour.
696
00:30:26,560 --> 00:30:29,895
LIAM: But Gerol and Michael
aren't holding back.
697
00:30:29,920 --> 00:30:33,095
We're putting in there
a smoked prune jam.
698
00:30:33,120 --> 00:30:37,015
OK, smoked - that caught my
attention. Can I have a smell?
699
00:30:39,280 --> 00:30:41,615
Ooh! Oh-la-la-la-la-la-la.
700
00:30:41,640 --> 00:30:44,815
It's like a coughing syrup. Mm-hm.
701
00:30:44,840 --> 00:30:47,415
ELLIE: Gerol and Michael are
hoping to deceive the eye
702
00:30:47,440 --> 00:30:48,815
with a life-like drum kit,
703
00:30:48,840 --> 00:30:51,175
but there'll be no mistaking
their punchy flavours
704
00:30:51,200 --> 00:30:54,575
of hickory smoked prune jam
and cardamom-coffee mousse.
705
00:30:55,640 --> 00:30:57,935
Mama G, did you play the drums? No.
706
00:30:57,960 --> 00:31:00,295
So what's the inspiration
behind the drums?
707
00:31:00,320 --> 00:31:02,935
Because it's easy to hide
a cake in the drum.
708
00:31:02,960 --> 00:31:06,015
Because it's round.
LAUGHING: Yeah, that's it.
709
00:31:06,040 --> 00:31:08,335
I feel like we could start a trio,
we could start a band.
710
00:31:08,360 --> 00:31:09,335
Yeah, let's do it.
711
00:31:09,360 --> 00:31:11,295
I used to play the recorder,
so I'll start.
712
00:31:11,320 --> 00:31:13,015
MIMICS RECORDER
713
00:31:13,040 --> 00:31:15,375
LAUGHING: What are we playing?
I don't even know!
714
00:31:17,200 --> 00:31:19,055
Good luck, guys.
715
00:31:19,080 --> 00:31:21,535
OK, I'm going on the desserts
now, yeah. Yeah.
716
00:31:21,560 --> 00:31:22,695
I have to.
717
00:31:22,720 --> 00:31:25,095
LIAM: The longer the teams take
to construct their desserts...
718
00:31:25,120 --> 00:31:26,775
Right, the jelly's in.
719
00:31:26,800 --> 00:31:28,255
Oh, yeah. Is it good, chef?
720
00:31:28,280 --> 00:31:29,415
Yeah, tangy.
721
00:31:29,440 --> 00:31:31,295
...the less time
they'll have to set...
722
00:31:31,320 --> 00:31:33,615
This is the pecan caramel.
723
00:31:33,640 --> 00:31:35,655
We can make it look like
piano fingers.
724
00:31:35,680 --> 00:31:38,455
...and be seamlessly concealed
into their showpiece.
725
00:31:38,480 --> 00:31:39,855
So these are the pedals.
726
00:31:39,880 --> 00:31:43,335
I'm just inserting the cake that's
going inside the caramel mousse.
727
00:31:43,360 --> 00:31:46,175
I want it back in the freezer, ASAP.
728
00:31:46,200 --> 00:31:48,455
Chefs, half your time has gone.
729
00:31:48,480 --> 00:31:50,215
Which means you have two hours left.
730
00:31:50,240 --> 00:31:53,015
Till we are peeking
at your pecan pies.
731
00:31:53,040 --> 00:31:55,455
Ew. You made that sound creepy.
732
00:31:55,480 --> 00:31:58,775
Right, desserts are in. Breathe.
733
00:31:58,800 --> 00:32:02,695
ELLIE: But for their trompe I'oeil
to achieve perfect harmony,
734
00:32:02,720 --> 00:32:06,255
their musical showpiece
must hit all the right notes.
735
00:32:06,280 --> 00:32:10,015
When we did it in the shop, people
thought it was a real table. Yeah.
736
00:32:10,040 --> 00:32:11,615
Do you want a hand
with shaving those down, mate?
737
00:32:11,640 --> 00:32:14,255
We're gonna be here all day.
Yes, please.
738
00:32:14,280 --> 00:32:17,455
LIAM: But Ben andjason still
need to fix their lumpy legs
739
00:32:17,480 --> 00:32:18,975
before building can begin.
740
00:32:19,000 --> 00:32:23,015
My body can't take it.
It has to. Go!
741
00:32:23,040 --> 00:32:25,815
The frame is ropey, I'm not happy
about it but it's gonna happen.
742
00:32:25,840 --> 00:32:28,175
ELLIE: This looks like
chocolate based Ikea.
743
00:32:28,200 --> 00:32:30,815
It is but now we're just
sort of catching up with
744
00:32:30,840 --> 00:32:32,695
the way we built it
in the golden hour.
745
00:32:32,720 --> 00:32:35,255
Well, you're doing very well
at talking and working.
746
00:32:35,280 --> 00:32:37,615
I did the mistake last time
when I was on the show
747
00:32:37,640 --> 00:32:40,575
of not doing that. Yeah. And then
ended up just being behind.
748
00:32:40,600 --> 00:32:43,895
So I've learnt... You've learnt your
lesson. ..a harsh lesson, yeah.
749
00:32:43,920 --> 00:32:46,255
I think the gingerbread's
a bit over baked.
750
00:32:46,280 --> 00:32:49,975
LIAM: And Ben andjason aren't the
only ones starting to feel the heat.
751
00:32:50,000 --> 00:32:52,895
Adi. Yeah? I don't have enough
gingerbread for the concertina.
752
00:32:54,280 --> 00:32:57,055
It's not gonna look
like the accordion without it,
753
00:32:57,080 --> 00:32:59,375
otherwise it's just gonna be
a box with the piano keys.
754
00:32:59,400 --> 00:33:01,975
Do we have time to make another one?
755
00:33:02,000 --> 00:33:03,455
I'm making more gingerbread.
756
00:33:04,560 --> 00:33:05,975
I don't have enough.
757
00:33:06,000 --> 00:33:09,455
Why am I making this
so BLEEP hard for myself? Ugh.
758
00:33:24,360 --> 00:33:26,015
God this should be illegal.
759
00:33:26,040 --> 00:33:28,375
I'm never doing something
like this again in my life.
760
00:33:28,400 --> 00:33:31,495
ELLIE: Flo's running out of time to
make the extra gingerbread needed
761
00:33:31,520 --> 00:33:33,815
to complete their
accordion concertina.
762
00:33:33,840 --> 00:33:36,255
No, we're not on schedule.
763
00:33:36,280 --> 00:33:38,895
You good? I'm good.
You got both sides? Yes.
764
00:33:38,920 --> 00:33:42,855
But Ben and Jason are finally getting
into the rhythm with their marimba.
765
00:33:42,880 --> 00:33:45,215
Are we assembling?
We are assembling. Assembling now.
766
00:33:45,240 --> 00:33:46,615
Well, the subframe supports
quite a lot of weight,
767
00:33:46,640 --> 00:33:48,615
so we've gotta make sure these
parts are very well stuck.
768
00:33:48,640 --> 00:33:49,775
She looking rustic.
769
00:33:49,800 --> 00:33:52,215
LAUGHING: She looking rustic.
A little bit, a little bit.
770
00:33:52,240 --> 00:33:53,375
ELLIE: How's it going?
771
00:33:53,400 --> 00:33:55,655
Going well so far. We're on track.
772
00:33:55,680 --> 00:33:57,135
How many times have you cried?
773
00:33:57,160 --> 00:34:00,095
Not yet. I'm saving it for later.
774
00:34:00,120 --> 00:34:02,495
Yes. That's what I wanna hear.
775
00:34:02,520 --> 00:34:04,975
BENOIT: Today we've got musical
vibes, haven't we?
776
00:34:05,000 --> 00:34:06,575
Oh, yeah, we have.
777
00:34:06,600 --> 00:34:09,895
I'll start building the amp.
PETRA: I'm doing all the details now.
778
00:34:09,920 --> 00:34:12,255
BENOIT: So we've got
a couple of electric guitars.
779
00:34:12,280 --> 00:34:16,215
Oh-la-la-la-la-la-la, I'm actually
very intrigued with Petra.
780
00:34:16,240 --> 00:34:19,495
She has this artistic hand.
Oh, my goodness.
781
00:34:19,520 --> 00:34:22,775
Overall, I just like
making things look pretty.
782
00:34:22,800 --> 00:34:25,135
BENOIT: And we've got
our second electric guitar.
783
00:34:25,160 --> 00:34:28,175
I got excited when Andrew
told me that he is the engineer.
784
00:34:28,200 --> 00:34:31,335
Look at it -
the guitar is standing up now.
785
00:34:31,360 --> 00:34:32,895
Is that gonna be safe enough?
786
00:34:32,920 --> 00:34:34,015
We'll find out.
787
00:34:34,040 --> 00:34:35,615
That looks so scary.
788
00:34:35,640 --> 00:34:37,895
Yeah, it shouldn't move.
If nobody knocks it.
789
00:34:39,360 --> 00:34:42,175
FLO: Concertina's coming
together, Adi. OK, great.
790
00:34:42,200 --> 00:34:43,975
So we have Ac“ and Ho.
791
00:34:44,000 --> 00:34:45,655
They're using biscuit.
It's a big risk for them,
792
00:34:45,680 --> 00:34:47,495
because yesterday
they didn't do too well,
793
00:34:47,520 --> 00:34:48,695
so today go big or go home.
794
00:34:48,720 --> 00:34:50,295
I hope they see the vision.
795
00:34:50,320 --> 00:34:53,175
It might be a bit of
a skewed looking accordion.
796
00:34:53,200 --> 00:34:55,095
I'm a bit concerned at the minute.
797
00:34:55,120 --> 00:34:57,895
I think we've got enough time to
do it all. We just need to be quick.
798
00:34:57,920 --> 00:35:00,495
Chefs, you've got one hour to go.
799
00:35:00,520 --> 00:35:02,935
Since it's musical, I think we
should sing these time calls.
800
00:35:02,960 --> 00:35:04,255
Go on, then.
801
00:35:04,280 --> 00:35:10,775
WARBLING: # Chefs, you have
one hour to go. #
802
00:35:10,800 --> 00:35:13,495
You're through to judges' houses,
well done.
803
00:35:13,520 --> 00:35:17,255
Three, two, one. We're out the
fridge. Yeah, go. Uno, dos, tres.
804
00:35:17,280 --> 00:35:20,455
LIAM: Now the teams must
demould, decorate...
805
00:35:20,480 --> 00:35:23,295
This is gonna be
the sides of the drum.
806
00:35:23,320 --> 00:35:25,055
...and disguise their desserts...
807
00:35:25,080 --> 00:35:26,695
Dessert's on there,
it's all been sprayed
808
00:35:26,720 --> 00:35:28,535
so it's the same colour
as everything else,
809
00:35:28,560 --> 00:35:31,775
so at a distance it should just
look like a lid on top.
810
00:35:31,800 --> 00:35:34,775
...whilst completing the construction
of their showpieces
811
00:35:34,800 --> 00:35:35,895
at the same time.
812
00:35:35,920 --> 00:35:38,255
It really does look like a stool.
This has whiskey in as well.
813
00:35:38,280 --> 00:35:40,615
Whiskey paint? just to give it
that extra whiskey flavour.
814
00:35:40,640 --> 00:35:43,415
Oh, they've never done that
on Changing Rooms.
815
00:35:43,440 --> 00:35:45,135
So we're putting the cymbals on now.
816
00:35:45,160 --> 00:35:47,575
I think they're...
You OK, chef? Look, frost.
817
00:35:49,640 --> 00:35:51,535
So I'm pulling some
sugar for strings.
818
00:35:51,560 --> 00:35:53,415
It's gonna have four strings.
819
00:35:54,720 --> 00:35:56,095
We're looking good.
820
00:35:56,120 --> 00:35:58,415
We're gonna start little
bits and bobs on the guitar.
821
00:35:58,440 --> 00:36:00,215
So far, I'm a happy man.
822
00:36:00,240 --> 00:36:01,855
Chefs, you have 30 minutes to go.
823
00:36:01,880 --> 00:36:04,175
Fine. Back.
824
00:36:04,200 --> 00:36:07,655
You got it ready? Yeah.
One, two and three. Gently.
825
00:36:11,200 --> 00:36:12,655
Stay still, don't move.
826
00:36:12,680 --> 00:36:14,975
My hands have never been as clammy.
827
00:36:15,000 --> 00:36:17,375
As long as you're still,
I don't care.
828
00:36:17,400 --> 00:36:20,255
just go with me in case
the neck drops.
829
00:36:20,280 --> 00:36:21,375
It's fine, it's fine, it's fine.
830
00:36:23,280 --> 00:36:25,015
OK, one sec, one sec, one sec.
831
00:36:25,040 --> 00:36:26,175
I can't see behind.
832
00:36:26,200 --> 00:36:27,935
OK, lower it back, back, back.
833
00:36:27,960 --> 00:36:29,295
Put your hand in between.
834
00:36:30,560 --> 00:36:32,095
Is that OK? Yeah.
835
00:36:32,120 --> 00:36:35,015
That is a very good amp, I'll give
'em that. That's a very good amp.
836
00:36:35,040 --> 00:36:36,335
Go to the end,
so your hands go over.
837
00:36:36,360 --> 00:36:38,095
Get your end in,
make sure it's in.
838
00:36:38,120 --> 00:36:40,135
Doesn't go in, go back towards you,
towards you, towards you.
839
00:36:40,160 --> 00:36:43,375
Uh, I've got space, I've got space.
Yeah. Lift it off down.
840
00:36:43,400 --> 00:36:45,135
Shave this down a tiny bit,
it'll go on.
841
00:36:45,160 --> 00:36:46,615
How long left, please?
842
00:36:46,640 --> 00:36:49,895
Chefs, you have 15 minutes to go.
BLEEP
843
00:36:51,040 --> 00:36:53,895
If you look at it, you kind
of think, "Where's the dessert?"
844
00:36:53,920 --> 00:36:55,495
You don't know where it is.
Where is the dessert?
845
00:36:55,520 --> 00:36:58,415
It's the drum. The drum
is the dessert? Yeah.
846
00:36:58,440 --> 00:37:00,775
Oh, my God, that's so clever.
847
00:37:03,320 --> 00:37:06,015
Uh, is that saveable?
848
00:37:06,040 --> 00:37:08,255
Sugar. The guitar's fallen off.
849
00:37:11,000 --> 00:37:13,455
What are they gonna do?
How are they gonna fix that?
850
00:37:17,040 --> 00:37:20,015
Get my end in first. Down.
851
00:37:20,040 --> 00:37:23,495
No, it's not gonna go.
Lift, lift, lift...
852
00:37:23,520 --> 00:37:25,215
Let's just cut this leg off.
853
00:37:26,640 --> 00:37:28,975
The concertina's like
attached underneath.
854
00:37:29,000 --> 00:37:31,335
Adi, I don't think we can
turn it on its side.
855
00:37:31,360 --> 00:37:33,695
I don't have enough time
for it to all set together.
856
00:37:33,720 --> 00:37:36,455
Oh. No, no, no, no, no,
it's breaking.
857
00:37:36,480 --> 00:37:38,455
Chefs, you have one minute to go.
858
00:37:38,480 --> 00:37:39,935
Take that off.
859
00:37:39,960 --> 00:37:41,335
I think we have to go up vertical.
860
00:37:41,360 --> 00:37:42,575
Oh, sorry.
861
00:37:42,600 --> 00:37:44,135
Don't twist it, don't twist it,
don't twist it.
862
00:37:44,160 --> 00:37:46,415
Go down with your end. I'm on.
863
00:37:46,440 --> 00:37:47,455
Got it on.
864
00:37:47,480 --> 00:37:48,775
You on? Yeah, I'm on.
865
00:37:48,800 --> 00:37:50,335
OK, it's not collapsed.
866
00:37:50,360 --> 00:37:52,735
Desserts on now - go, run, run, run.
We will get this finished.
867
00:37:54,840 --> 00:37:56,015
This is so frustrating.
868
00:37:59,040 --> 00:38:01,055
HAPPY? Happy-
869
00:38:01,080 --> 00:38:03,015
Need four more on there.
870
00:38:03,040 --> 00:38:04,215
Chefs.
871
00:38:04,240 --> 00:38:05,535
Walk away, walk away.
872
00:38:05,560 --> 00:38:07,375
Your time is up.
873
00:38:07,400 --> 00:38:10,695
Please step away from
your showpieces.
874
00:38:10,720 --> 00:38:13,055
Come here, mate. Come here.
875
00:38:15,600 --> 00:38:18,975
Well clone.
876
00:38:19,000 --> 00:38:21,575
We're not making it to week two.
877
00:38:21,600 --> 00:38:23,855
It's wobbling. Walk away, walk away,
walk away, it's wobbling.
878
00:38:28,880 --> 00:38:32,535
ELLIE: Six mind-boggling
trompe I'oeil musical showpieces,
879
00:38:32,560 --> 00:38:34,295
made in just five hours.
880
00:38:41,440 --> 00:38:43,015
The name of the game
is trompe I'oeil,
881
00:38:43,040 --> 00:38:44,455
which means "trick your eyes",
882
00:38:44,480 --> 00:38:48,055
and at the minute I've got
no idea where the dessert is.
883
00:38:48,080 --> 00:38:49,255
Which is very good.
884
00:38:49,280 --> 00:38:51,015
CHERISH: What happened
to the string?
885
00:38:51,040 --> 00:38:53,535
So the whole neck fell
and broke in two pieces.
886
00:38:53,560 --> 00:38:54,655
OK, what a shame,
887
00:38:54,680 --> 00:38:57,855
because I think overall
it's a very, very good effort.
888
00:38:57,880 --> 00:38:59,615
Well, to me, there is
not many spaces
889
00:38:59,640 --> 00:39:01,295
where the dessert can be hidden.
890
00:39:01,320 --> 00:39:03,695
Mm-hm. Certainly not in there
because that broke.
891
00:39:03,720 --> 00:39:05,215
Well, here it looks very thin.
892
00:39:05,240 --> 00:39:06,695
Mm-hm. What about in here?
893
00:39:06,720 --> 00:39:08,535
It's impossible.
It might be in there.
894
00:39:08,560 --> 00:39:09,735
just on top here.
895
00:39:09,760 --> 00:39:12,015
Oh...Oh. Oh, it's just below that.
896
00:39:12,040 --> 00:39:13,815
Oh. They tricked us, didn't they?
897
00:39:13,840 --> 00:39:16,135
Ah, oui. There you go.
898
00:39:16,160 --> 00:39:19,255
So for our pecan pie dessert,
we have a pecan mousse,
899
00:39:19,280 --> 00:39:21,095
pumpkin and miso insert,
900
00:39:21,120 --> 00:39:24,055
a pumpkin cremeux and a sherry gel.
901
00:39:26,920 --> 00:39:29,975
Now the big question for me -
do I feel the pecan pie?
902
00:39:30,000 --> 00:39:32,295
Absolutely. It's beautiful.
903
00:39:32,320 --> 00:39:35,015
I can feel the sherry vinegar
working out through
904
00:39:35,040 --> 00:39:36,175
the pumpkin and the rest.
905
00:39:36,200 --> 00:39:38,175
Mmm. And I really, really love it.
906
00:39:38,200 --> 00:39:41,335
Initially I was like,
"There's too many ingredients,"
907
00:39:41,360 --> 00:39:43,695
but I was wrong -
absolutely beautiful.
908
00:39:43,720 --> 00:39:46,535
Not bad for a first showpiece
challenge. Thank you.
909
00:39:46,560 --> 00:39:47,535
Thank you, chefs.
910
00:39:49,640 --> 00:39:52,015
Happy? Are you?
911
00:39:58,880 --> 00:40:00,935
Oh, wow, chef.
912
00:40:00,960 --> 00:40:04,255
I really appreciate
the effort that you put in,
913
00:40:04,280 --> 00:40:05,935
that is very technical.
914
00:40:05,960 --> 00:40:07,375
Is it a trompe I'oeil or not?
915
00:40:07,400 --> 00:40:10,495
Well, as far as the guitar
is concerned, definitely, yes.
916
00:40:10,520 --> 00:40:15,655
Pedal board, though, not quite,
but let's taste now, eh? Yes.
917
00:40:15,680 --> 00:40:17,055
You've got the pecan sponge,
918
00:40:17,080 --> 00:40:18,575
a white chocolate and maple cream,
919
00:40:18,600 --> 00:40:20,135
the praline that's oozing out,
920
00:40:20,160 --> 00:40:21,495
a caramel mousse
921
00:40:21,520 --> 00:40:24,295
and a reconstructed shortbread.
922
00:40:24,320 --> 00:40:27,535
I'm struggling to find the flavour
of the pecan a little bit.
923
00:40:27,560 --> 00:40:30,695
That's the negative part,
because everything else I love.
924
00:40:30,720 --> 00:40:33,415
It's a symphony of texture.
925
00:40:33,440 --> 00:40:35,335
My palate is dancing at the moment.
926
00:40:35,360 --> 00:40:37,055
I love it, love it, love it.
927
00:40:37,080 --> 00:40:38,735
Thank you. Thank you, chefs.
928
00:40:38,760 --> 00:40:41,975
ELLIE: Hmm, you really do like it.
929
00:40:49,000 --> 00:40:52,535
It is defined, it is elegant
and you tricked me.
930
00:40:52,560 --> 00:40:54,855
That is the most important thing.
931
00:40:54,880 --> 00:40:58,375
Well, I guess the drum might just
give it away a little too much,
932
00:40:58,400 --> 00:41:00,135
but, then again, I may be wrong.
933
00:41:00,160 --> 00:41:01,535
It's hidden in the drum.
934
00:41:01,560 --> 00:41:04,255
Yay. OK, but that was a big guess.
Please remind us.
935
00:41:04,280 --> 00:41:06,295
From the bottom is pecan sable,
936
00:41:06,320 --> 00:41:08,295
and a traditional pecan pie.
937
00:41:08,320 --> 00:41:10,575
Smoky hickory prune jam
938
00:41:10,600 --> 00:41:13,895
and espresso cardamom pecan mousse.
939
00:41:13,920 --> 00:41:16,535
I'm gonna be very honest here -
I've lost the pecan pie.
940
00:41:16,560 --> 00:41:18,575
Coffee, cardamom, plum.
941
00:41:18,600 --> 00:41:22,895
At the moment, they are boxing at
each other. Chef, you confuse me.
942
00:41:29,400 --> 00:41:31,695
You've got a nice presentation,
943
00:41:31,720 --> 00:41:34,135
but it doesn't look
too close to the real thing.
944
00:41:34,160 --> 00:41:35,975
Not quite trompe I'oeil enough.
945
00:41:36,000 --> 00:41:38,495
Straight away I can see that, oops,
946
00:41:38,520 --> 00:41:41,615
the dessert is
right in front of my eye.
947
00:41:41,640 --> 00:41:43,055
Shall we taste?
948
00:41:43,080 --> 00:41:45,655
So on the bottom layer
we have a pecan sponge,
949
00:41:45,680 --> 00:41:48,015
above that we have
a pecan croustillant,
950
00:41:48,040 --> 00:41:49,815
and then on top of that
you have an orange jelly,
951
00:41:49,840 --> 00:41:51,535
and then you've got
a whiskey ganache.
952
00:41:52,720 --> 00:41:54,375
Chef, I think it's very good effort.
953
00:41:54,400 --> 00:41:57,855
You've got about six elements
in one slice of cake.
954
00:41:57,880 --> 00:42:00,615
But the bourbon which, alongside
955
00:42:00,640 --> 00:42:03,935
the orange, completely mask
the pecan nut flavour.
956
00:42:10,800 --> 00:42:13,215
At the last minute,
my heart was pumping.
957
00:42:13,240 --> 00:42:16,535
I was so worried that you're
gonna break your showpiece.
958
00:42:16,560 --> 00:42:19,535
Good effort, however
I think it's a bit heavy handed.
959
00:42:19,560 --> 00:42:23,175
The detail lets you down
from every angle.
960
00:42:23,200 --> 00:42:25,975
I can see that
the dessert is on the box.
961
00:42:26,000 --> 00:42:27,615
Do you want one?
Yes, please, thank you.
962
00:42:27,640 --> 00:42:30,255
Our dessert is a pecan
whipped ganache,
963
00:42:30,280 --> 00:42:31,695
a pecan dacquoise,
964
00:42:31,720 --> 00:42:33,295
Tahitian vanilla caramel,
965
00:42:33,320 --> 00:42:35,815
and then we've got
a crispy layer with pecan praline.
966
00:42:35,840 --> 00:42:38,095
For me, do I find the pecan nut pie?
967
00:42:38,120 --> 00:42:40,375
Ancl the answer is yes.
968
00:42:40,400 --> 00:42:42,015
I've got the sweetness,
969
00:42:42,040 --> 00:42:44,375
I've got the caramelisation
that goes with it.
970
00:42:44,400 --> 00:42:47,855
I could eat this all clay.
I love it, thank you very much.
971
00:42:47,880 --> 00:42:49,135
Thank you. Thank you.
972
00:42:51,440 --> 00:42:52,935
I think it could've
gone a lot worse.
973
00:43:02,800 --> 00:43:05,135
Well, I played accordion
when I was little.
974
00:43:05,160 --> 00:43:07,095
Typically it doesn't even
look like an accordion.
975
00:43:07,120 --> 00:43:09,455
It looks more like a keyboard,
like a piano.
976
00:43:09,480 --> 00:43:12,375
So we are not in the trompe I'oeil
world. We are not fooled.
977
00:43:12,400 --> 00:43:14,175
You're using two mediums,
so well clone,
978
00:43:14,200 --> 00:43:16,815
you're using the gingerbread
and you're using chocolate,
979
00:43:16,840 --> 00:43:20,335
but there is minimum
technical skill.
980
00:43:20,360 --> 00:43:23,895
With the first look, I can
spot it where the dessert is.
981
00:43:23,920 --> 00:43:25,135
Now, let's cut to the chase.
982
00:43:25,160 --> 00:43:27,775
We've got a spiced pastry base,
983
00:43:27,800 --> 00:43:30,135
on top of that a pecan fudge.
984
00:43:30,160 --> 00:43:31,535
Oh.
985
00:43:31,560 --> 00:43:34,175
And then there is a pumpkin custard
for you to dip them in.
986
00:43:34,200 --> 00:43:35,895
Oh. Ah, to clip them in. Yes.
987
00:43:35,920 --> 00:43:36,895
OK, good stuff.
988
00:43:38,200 --> 00:43:42,575
I like the pecan flavours inside
and the toffee textures.
989
00:43:42,600 --> 00:43:45,335
So all this works,
but the execution, not quite.
990
00:43:45,360 --> 00:43:46,935
Thank you. Thank you.
991
00:43:48,680 --> 00:43:52,335
That was hard. Mmm.
Harder than I thought. Yeah.
992
00:43:54,280 --> 00:43:57,135
LIAM: Considering their performance
across both challenges,
993
00:43:57,160 --> 00:44:00,055
the teams will now be ranked
by Cherish and Benoit.
994
00:44:00,080 --> 00:44:03,015
Did it trick our eyes?
I would say yes.
995
00:44:03,040 --> 00:44:04,895
The guitar, though,
it kind of broke.
996
00:44:04,920 --> 00:44:06,415
We had a bit of hiccup
right at the end.
997
00:44:08,040 --> 00:44:10,015
Possibly but...
998
00:44:10,040 --> 00:44:12,335
...gotta stay humble.
999
00:44:12,360 --> 00:44:13,695
The flavour profile of
1000
00:44:13,720 --> 00:44:17,255
the little bar was actually
quite nice but it's very rough.
1001
00:44:17,280 --> 00:44:20,735
I think it couldn't have gone
any worse, to be honest with you,
1002
00:44:20,760 --> 00:44:23,935
but it was really nice that
Benoit did like our flavours.
1003
00:44:23,960 --> 00:44:25,855
We could've been fooled
and tricked with this
1004
00:44:25,880 --> 00:44:28,175
but the attention
to detail is not there.
1005
00:44:28,200 --> 00:44:29,375
That was harder than I remember it.
1006
00:44:29,400 --> 00:44:31,335
If we scrape through,
we've gotta do it again.
1007
00:44:31,360 --> 00:44:34,495
LAUGHING: I can't, I don't want to.
You're fine.
1008
00:44:42,960 --> 00:44:44,935
It was incredibly close,
1009
00:44:44,960 --> 00:44:47,255
but the judges thought
that the team in first place
1010
00:44:47,280 --> 00:44:50,055
just had a stronger trompe I'oeiL
1011
00:44:50,080 --> 00:44:51,855
Congratulations,
1012
00:44:51,880 --> 00:44:53,655
May and Petra from Adam's,
1013
00:44:53,680 --> 00:44:55,415
you're through to the next round.
1014
00:44:55,440 --> 00:44:57,255
LIAM: Gerol and Michael are second.
1015
00:44:57,280 --> 00:44:59,015
Nathan and Andrew, third.
1016
00:44:59,040 --> 00:45:01,335
And Ashley and Kian, fourth.
1017
00:45:01,360 --> 00:45:04,735
Which leaves Adi and Flo,
and Ben and Jason.
1018
00:45:04,760 --> 00:45:07,335
After much deliberation,
the judges have decided that
1019
00:45:07,360 --> 00:45:10,095
the team leaving
the competition tonight are...
1020
00:45:17,320 --> 00:45:20,535
...Adi and Flo.
Sorry, girls. It's OK.
1021
00:45:20,560 --> 00:45:22,895
Congratulations, everyone else,
you're through to the next round.
1022
00:45:24,040 --> 00:45:26,855
Short and sweet, girls,
short and sweet.
1023
00:45:26,880 --> 00:45:31,495
I feel OK, actually. I'm more
disappointed in us not being able
1024
00:45:31,520 --> 00:45:33,135
to create what we know we can,
1025
00:45:33,160 --> 00:45:35,455
and what we've clone in practice.
Yeah.
1026
00:45:35,480 --> 00:45:36,575
Give me a little hug.
1027
00:45:36,600 --> 00:45:38,855
Thank you. Ambitious. Yeah.
1028
00:45:38,880 --> 00:45:40,855
But then after, you have to deliver.
1029
00:45:40,880 --> 00:45:44,295
We're not chocolatiers. No.
And it really showed today.
1030
00:45:44,320 --> 00:45:47,935
When I look at the piece it was
so heavy. Come back stronger.
1031
00:45:47,960 --> 00:45:49,255
Yes, chef, will do.
1032
00:45:49,280 --> 00:45:51,135
I mean, we're through.
There's go big, go home,
1033
00:45:51,160 --> 00:45:52,575
and there's go big, nearly go home.
1034
00:45:52,600 --> 00:45:54,895
Go home and basically go home.
Go big, nearly go.
1035
00:45:54,920 --> 00:45:56,095
Basically go home. Yeah.
1036
00:45:56,120 --> 00:45:57,695
Really impressed
with your work, guys.
1037
00:45:57,720 --> 00:46:02,455
Between you and Adam's team,
I mean, I'm talking fractions.
1038
00:46:02,480 --> 00:46:05,655
Huge congratulations. Thank you.
Well clone. Feels great.
1039
00:46:05,680 --> 00:46:09,615
I do feel very excited to come back
and do it all over again.
1040
00:46:09,640 --> 00:46:10,895
ELLIEI Next time...
1041
00:46:10,920 --> 00:46:13,375
just breathe.
..the chefs need to get a wiggle on.
1042
00:46:13,400 --> 00:46:14,495
jiggle, jiggle, jiggle.
1043
00:46:14,520 --> 00:46:17,175
...and avoid having a wobbly
with cotton cheesecakes...
1044
00:46:17,200 --> 00:46:19,175
Dry, dry, dry, dry, dFY-
1045
00:46:19,200 --> 00:46:20,775
...before a trip to carnival...
1046
00:46:20,800 --> 00:46:21,895
Very exotic.
1047
00:46:21,920 --> 00:46:24,215
I always get exotic
and erotic mixed up.
1048
00:46:24,240 --> 00:46:25,495
Ooh-la-la!
1049
00:46:25,520 --> 00:46:26,935
...gets everyone moving.
1050
00:46:26,960 --> 00:46:29,255
Mama G, go, go.
1051
00:46:29,280 --> 00:46:30,895
But for one team... Whoa!
1052
00:46:30,920 --> 00:46:32,295
...the party will be over.
1053
00:46:32,320 --> 00:46:34,615
You can't have
two bad clays in the kitchen.
1054
00:46:34,640 --> 00:46:36,895
No excuses this week.
1055
00:46:36,920 --> 00:46:38,055
I'm terrified. Yeah.
1056
00:46:39,320 --> 00:46:41,695
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