1
00:00:02,080 --> 00:00:03,135
ELLIE: Last time...

2
00:00:03,160 --> 00:00:04,255
Paint me like one
of your French girls!

3
00:00:04,280 --> 00:00:05,895
...the chefs had
their second outing...

4
00:00:05,920 --> 00:00:07,055
Back at it again.

5
00:00:07,080 --> 00:00:08,895
...reimagining classic desserts...

6
00:00:08,920 --> 00:00:11,495
The eating sensation is beautiful.

7
00:00:11,520 --> 00:00:14,295
...and brought the carnival spirit
with their showpieces.

8
00:00:14,320 --> 00:00:15,775
Hey!

9
00:00:15,800 --> 00:00:18,775
While Ajay and Petra
unmasked their finest work...

10
00:00:18,800 --> 00:00:20,255
It's very beautiful and elegant.

11
00:00:20,280 --> 00:00:22,575
..Ben and Jason's homage to Venice...
Oh!

12
00:00:22,600 --> 00:00:23,615
Reglue that!

13
00:00:23,640 --> 00:00:24,735
...lacked the drama.

14
00:00:24,760 --> 00:00:26,575
I thought that I'm going
for a gala dinner.

15
00:00:26,600 --> 00:00:29,175
But it was Ashley and Kian
who came up short...

16
00:00:29,200 --> 00:00:31,455
Does it shout carnival? Not enough.

17
00:00:31,480 --> 00:00:33,375
...and had to leave the competition.

18
00:00:33,400 --> 00:00:35,255
I can't believe it!

19
00:00:35,280 --> 00:00:39,015
LIAM: Now the chefs
take on viennoiserie.

20
00:00:39,040 --> 00:00:40,655
It's choux time, baby!

21
00:00:40,680 --> 00:00:42,975
...creating luxurious
laminated bakes...

22
00:00:43,000 --> 00:00:45,255
...as the circus comes to town...

23
00:00:45,280 --> 00:00:46,175
Roll up, roll up!

24
00:00:46,200 --> 00:00:47,215
...with a showpiece...

25
00:00:47,240 --> 00:00:48,295
It's an elephant, right?

26
00:00:48,320 --> 00:00:49,415
...that puts innovation...

27
00:00:49,440 --> 00:00:50,615
I don't pray every day...

28
00:00:50,640 --> 00:00:53,015
...and engineering to the test.
..but please be good.

29
00:00:53,040 --> 00:00:54,735
So, who will emerge
the ringmasters...

30
00:00:54,760 --> 00:00:55,935
That's beautiful.

31
00:00:55,960 --> 00:00:57,695
...and who will end up this week's...
BLEEP!

32
00:00:57,720 --> 00:00:59,215
...sad-faced clowns?

33
00:01:06,120 --> 00:01:07,735
It's pastry week,

34
00:01:07,760 --> 00:01:10,055
and just two challenges
stand between the chefs

35
00:01:10,080 --> 00:01:12,455
and a place in the final six.

36
00:01:12,480 --> 00:01:15,335
It's actually my birthday today,
so it's quite a nice clay.

37
00:01:15,360 --> 00:01:17,735
Even if, you know, we go wrong,
at least there's a positive.

38
00:01:17,760 --> 00:01:18,895
THEY LAUGH

39
00:01:18,920 --> 00:01:21,255
We're more than capable
of getting to the final six...

40
00:01:21,280 --> 00:01:23,575
Yeah. ..but you just never know
what's going to happen...

41
00:01:23,600 --> 00:01:24,895
Yeah. ..on the day in the kitchen.

42
00:01:24,920 --> 00:01:27,695
If it goes badly, we'll go home,
and if it goes as planned,

43
00:01:27,720 --> 00:01:29,495
we'll be bottom two again,
back next week.

44
00:01:29,520 --> 00:01:31,335
THEY LAUGH

45
00:01:31,360 --> 00:01:33,695
Oh, my God.
But there you go. There you go.

46
00:01:33,720 --> 00:01:35,255
Oh, my God.
All in a day's work, really.

47
00:01:35,280 --> 00:01:37,095
I can't do the bottom two again.
No, I can't.

48
00:01:37,120 --> 00:01:38,775
I can't. I'm not doing that again.

49
00:01:38,800 --> 00:01:41,095
No, I think it is the week
for us to show,

50
00:01:41,120 --> 00:01:42,775
bakery-wise, what we're made of.

51
00:01:45,040 --> 00:01:46,135
Good morning, chefs.

52
00:01:46,160 --> 00:01:50,735
Today is all about viennoiserie -
not a word I hear every day.

53
00:01:50,760 --> 00:01:52,535
Think it basically means pastries,

54
00:01:52,560 --> 00:01:55,415
which funnily enough
is a word I hear every day,

55
00:01:55,440 --> 00:01:57,455
usually circling my mind around 4pm.

56
00:01:57,480 --> 00:01:58,655
Nom-nom-nom-nom!

57
00:01:58,680 --> 00:02:02,015
Anyway, today,
what viennoiserie/pastries

58
00:02:02,040 --> 00:02:03,255
are on the menu?

59
00:02:03,280 --> 00:02:06,535
Chef, today I want
18 identical pain Suisse.

60
00:02:06,560 --> 00:02:10,935
This delicious treat traditionally
features a croissant dough

61
00:02:10,960 --> 00:02:13,975
filled with creme pat
and chocolate chips.

62
00:02:14,000 --> 00:02:16,295
But play around with your filling.

63
00:02:16,320 --> 00:02:18,775
I like to be pleasantly
surprised today.

64
00:02:18,800 --> 00:02:21,535
Note the emphasis
on the word "pleasantly".

65
00:02:21,560 --> 00:02:23,135
<i>And, Bench, what have you gone for?</i>

66
00:02:23,160 --> 00:02:29,535
Chefs, I want 24 identical
deep-fried savoury brioche doughnuts

67
00:02:29,560 --> 00:02:32,215
with the emphasis on "savoury".

68
00:02:32,240 --> 00:02:36,615
That sounds absolutely banging.
I love a savoury pastry.

69
00:02:36,640 --> 00:02:39,615
All right, chefs, you had 30 minutes
last night to prep your cloughs,

70
00:02:39,640 --> 00:02:42,255
and now you have a further 3.5 hours
to complete your challenge.

71
00:02:42,280 --> 00:02:44,775
Good luck, and your time starts now.

72
00:02:46,360 --> 00:02:48,255
Let's go.

73
00:02:48,280 --> 00:02:51,015
The chefs have already
prepared their doughs

74
00:02:51,040 --> 00:02:52,735
and allowed them to rest overnight.

75
00:02:52,760 --> 00:02:55,295
I look forward to finishing up today
so that I can celebrate.

76
00:02:55,320 --> 00:02:56,415
It's my birthday.

77
00:02:56,440 --> 00:02:58,415
With many tequilas.
ANDREW LAUGHS

78
00:02:58,440 --> 00:03:01,175
The savoury brioche
will continue to chill

79
00:03:01,200 --> 00:03:03,775
as the teams tackle
the tricky lamination process

80
00:03:03,800 --> 00:03:05,695
for their pain Suisse.

81
00:03:05,720 --> 00:03:08,855
This year, we brought
a big mechanical rolling pin

82
00:03:08,880 --> 00:03:10,495
to create the beautiful lamination.

83
00:03:10,520 --> 00:03:11,935
GEROL: Saves hours.

84
00:03:11,960 --> 00:03:13,255
SHE LAUGHS

85
00:03:13,280 --> 00:03:16,535
CHERISH: It saves you a lot of time
and, uh, muscle as well.

86
00:03:16,560 --> 00:03:19,855
But if you want to do
a good workout, rolling pin it is.

87
00:03:19,880 --> 00:03:21,815
Old-fashioned rolling pin. Yeah.
THEY LAUGH

88
00:03:21,840 --> 00:03:24,175
NATHAN: Pain Suisse is one of
the most difficult things

89
00:03:24,200 --> 00:03:25,655
to make in the pastry world.

90
00:03:25,680 --> 00:03:28,255
We'll see in two hours.
HE LAUGHS

91
00:03:28,280 --> 00:03:31,455
We have asked the chefs
to make 18 pain Suisse.

92
00:03:31,480 --> 00:03:35,975
I want to feel the crunchiness
and the flakiness from the dough

93
00:03:36,000 --> 00:03:38,495
and the moist and juicy filling.

94
00:03:38,520 --> 00:03:40,975
ANDREW: So, this is
a kumquat con fit.

95
00:03:41,000 --> 00:03:42,375
AjAY: Blackberry compote.

96
00:03:42,400 --> 00:03:45,855
Norwegian brown cheese.
I think they will like it.

97
00:03:45,880 --> 00:03:47,935
LIAM: In cross-laminated dough,

98
00:03:47,960 --> 00:03:50,295
flaky layers are created
on top of the bake

99
00:03:50,320 --> 00:03:53,615
as opposed to on the side
as seen in puff pastry.

100
00:03:53,640 --> 00:03:57,215
The lamination has to be
so beautiful that I can see it

101
00:03:57,240 --> 00:03:58,735
with my naked eyes.

102
00:04:00,160 --> 00:04:01,415
Morning, chefs.

103
00:04:01,440 --> 00:04:04,295
So, at work, do you actually
make your viennoiserie?

104
00:04:04,320 --> 00:04:06,895
We don't do it at the hotel
where we're currently working... OK.

105
00:04:06,920 --> 00:04:08,495
...and we haven't done it
in a few years.

106
00:04:08,520 --> 00:04:10,855
Not all hotels can afford
all this fancy equipment.

107
00:04:10,880 --> 00:04:13,415
This is the only fancy equipment
you need, really. Yeah, true.

108
00:04:13,440 --> 00:04:14,775
You do.
THEY LAUGH

109
00:04:14,800 --> 00:04:17,135
Could you please take us
through your pain Suisse

110
00:04:17,160 --> 00:04:18,535
and what filling
are you using today?

111
00:04:18,560 --> 00:04:19,975
All right, so, our pain Suisse

112
00:04:20,000 --> 00:04:23,175
is we're doing a pistachio
and kumquat-flavoured pain Suisse.

113
00:04:23,200 --> 00:04:26,015
ELLIE: Despite a lack
of viennoiserie experience,

114
00:04:26,040 --> 00:04:27,855
Nathan and Andrew are going big

115
00:04:27,880 --> 00:04:30,175
and bold with green-coloured dough
to complement

116
00:04:30,200 --> 00:04:31,895
their pistachio frangipane

117
00:04:31,920 --> 00:04:33,775
and kumquat con fit filling.

118
00:04:33,800 --> 00:04:36,095
Has it worked for you before?
Uh, yes, it has. So we...

119
00:04:36,120 --> 00:04:37,535
With the lamination? Yes.

120
00:04:37,560 --> 00:04:40,375
Doesn't get too confused
in terms of the colour?

121
00:04:40,400 --> 00:04:43,255
No, no, no.
You know, hopefully it works for us.

122
00:04:43,280 --> 00:04:46,015
Thank you very much, guys.
No problem. Thank you. Take care.

123
00:04:46,040 --> 00:04:49,495
LIAM: If they are to create
irresistibly crisp pain Suisse...

124
00:04:49,520 --> 00:04:51,175
I'm on my last fold.

125
00:04:51,200 --> 00:04:53,535
...it's crucial the chefs
get their dough laminated

126
00:04:53,560 --> 00:04:55,415
and in to rest
as quickly as possible.

127
00:04:55,440 --> 00:04:56,575
Should be OK.

128
00:04:56,600 --> 00:04:59,535
Once I've started making it again,
everything came back to me.

129
00:04:59,560 --> 00:05:00,935
It's like riding a bike.

130
00:05:00,960 --> 00:05:02,455
The demands of the challenge

131
00:05:02,480 --> 00:05:04,775
has more than one chef
a little wobbly.

132
00:05:04,800 --> 00:05:06,615
Good morning, pink team.

133
00:05:06,640 --> 00:05:07,855
Have you ever clone anything

134
00:05:07,880 --> 00:05:09,575
as nerve-racking
as this competition?

135
00:05:09,600 --> 00:05:11,455
Maybe moving abroad.

136
00:05:11,480 --> 00:05:14,535
That's pretty big.
From Philippines to Norway.

137
00:05:14,560 --> 00:05:15,935
Cross-country move.

138
00:05:15,960 --> 00:05:17,455
Why have you ended up
in the UK, then?

139
00:05:17,480 --> 00:05:19,735
Love. For cakes or for people?

140
00:05:19,760 --> 00:05:21,175
For a partner, yeah. Aw!

141
00:05:21,200 --> 00:05:22,775
We're not together any more. Oh!

142
00:05:22,800 --> 00:05:24,295
SHE LAUGHS
So it wasn't love.

143
00:05:24,320 --> 00:05:27,135
It wasn't love. Do you know what?
Cakes will never break your heart.

144
00:05:27,160 --> 00:05:28,855
Exactly.
Cakes will never let you down.

145
00:05:28,880 --> 00:05:30,375
Definitely.

146
00:05:30,400 --> 00:05:33,175
Determined to celebrate
Gerol's love of Norway,

147
00:05:33,200 --> 00:05:36,095
the team's pain Suisse
will contain strawberry jam

148
00:05:36,120 --> 00:05:39,575
and a uniquely Norwegian
brown cheese creme pat.

149
00:05:39,600 --> 00:05:42,695
So, what is Norwegian brown cheese?
Can we have a taste?

150
00:05:42,720 --> 00:05:44,175
It's technically not a cheese.

151
00:05:44,200 --> 00:05:46,495
It's made out of goat's milk.

152
00:05:46,520 --> 00:05:49,335
It's basically
like caramelised milk.

153
00:05:49,360 --> 00:05:52,255
It's actually nice in there. Mm.
Mm. I'm glad you like it.

154
00:05:52,280 --> 00:05:53,935
So, we're in for a treat today.

155
00:05:53,960 --> 00:05:56,695
Maybe not from us, but, yeah...
THEY LAUGH

156
00:05:56,720 --> 00:05:59,015
ELLIE: Dominant
throughout the competition

157
00:05:59,040 --> 00:06:00,535
and no strangers to viennoiserie,

158
00:06:00,560 --> 00:06:02,855
today's challenge
could be another chance

159
00:06:02,880 --> 00:06:04,855
<i>for Nay and Petra to succeed.</i>

160
00:06:04,880 --> 00:06:08,535
So, you have won two times.
What filling are you using today?

161
00:06:08,560 --> 00:06:10,895
Blackberry, and then
small little honeycomb pieces.

162
00:06:10,920 --> 00:06:12,935
I really, really like
the little technique

163
00:06:12,960 --> 00:06:15,655
that you've put it in the mould, and
you're very comfortable, I presume.

164
00:06:15,680 --> 00:06:17,095
Yeah. OK.

165
00:06:17,120 --> 00:06:18,975
Filled with a blackberry compote,

166
00:06:19,000 --> 00:06:20,735
Ajay and Petra's pain Suisse

167
00:06:20,760 --> 00:06:21,815
will be decorated

168
00:06:21,840 --> 00:06:24,095
with white chocolate namelaka cream

169
00:06:24,120 --> 00:06:25,495
and nuggets of honeycomb.

170
00:06:25,520 --> 00:06:28,015
You guys have only known top spot.

171
00:06:28,040 --> 00:06:30,775
What are we saying?
Hat-trick heroes? We go for it?

172
00:06:30,800 --> 00:06:33,135
Yeah, let's go for it.
Anyone's game. Eh...

173
00:06:33,160 --> 00:06:35,015
Yes, Liam, we are going for it.
Thank you, Petra.

174
00:06:35,040 --> 00:06:36,495
THEY LAUGH

175
00:06:36,520 --> 00:06:38,335
After twice finishing
in the bottom two,

176
00:06:38,360 --> 00:06:40,815
Ben and Jason are hoping
their knowledge of these bakes

177
00:06:40,840 --> 00:06:43,215
means that this week
could be different.

178
00:06:43,240 --> 00:06:45,775
This is where I put my time
in the last year and a half,

179
00:06:45,800 --> 00:06:47,695
like predominantly
full-time viennoiserie,

180
00:06:47,720 --> 00:06:50,055
and for me, almond praline will give
a nice creaminess

181
00:06:50,080 --> 00:06:51,495
I think a pain Suisse
sometimes lacks.

182
00:06:51,520 --> 00:06:53,815
Oh, my word, Ben. Can't wait to eat.

183
00:06:53,840 --> 00:06:56,695
Ancl also, it seems that you are
very confident with this challenge.

184
00:06:56,720 --> 00:06:58,255
Is it your challenge to lose today?

185
00:06:58,280 --> 00:06:59,575
Yes.

186
00:06:59,600 --> 00:07:01,935
LIAM: Ben's love of lamination
will be on show

187
00:07:01,960 --> 00:07:04,375
in a bi-coloured pain Suisse
with coffee-flavoured dough,

188
00:07:04,400 --> 00:07:05,775
and a vanilla, almond,

189
00:07:05,800 --> 00:07:07,495
and milk chocolate filling.

190
00:07:07,520 --> 00:07:10,375
It's almond praline.
Tasty, though, isn't it?

191
00:07:10,400 --> 00:07:12,135
So, we inject that
into the pain Suisse,

192
00:07:12,160 --> 00:07:13,215
and when you cut it...

193
00:07:13,240 --> 00:07:15,535
Oh, you could inject that anywhere
you flipping like.

194
00:07:15,560 --> 00:07:16,855
That's absolutely up my street.

195
00:07:16,880 --> 00:07:18,255
Behind, behind.

196
00:07:18,280 --> 00:07:22,055
Having rested, the dough's back out
the fridge for yet more lamination.

197
00:07:22,080 --> 00:07:24,095
Your strips need to be thin
but not too thin.

198
00:07:24,120 --> 00:07:27,175
When baked, the precision folding
should produce crisp,

199
00:07:27,200 --> 00:07:29,815
delicious layers
of alternating colour.

200
00:07:29,840 --> 00:07:32,255
I'm glueing them on with just
the right amount of humidity.

201
00:07:32,280 --> 00:07:33,415
They're nice and neat.

202
00:07:33,440 --> 00:07:34,655
Water.
SPRAY H ISS ES

203
00:07:34,680 --> 00:07:36,135
Psst-psst-psst!

204
00:07:36,160 --> 00:07:38,495
Ajay does that to me.
SHE LAUGHS

205
00:07:38,520 --> 00:07:42,855
But the fragile assembly must be
handled with the greatest care...

206
00:07:42,880 --> 00:07:44,935
It's a bit wavy at the top.

207
00:07:44,960 --> 00:07:47,375
just going to...
going to force it like that.

208
00:07:47,400 --> 00:07:49,935
...as the complex layers
can be easily damaged.

209
00:07:49,960 --> 00:07:52,855
just the lamination there
is not perfect.

210
00:07:52,880 --> 00:07:55,735
No, no, no.
I messed up the lamination.

211
00:07:55,760 --> 00:07:57,695
I am freestyling.
HE LAUGHS

212
00:08:00,000 --> 00:08:01,735
VOICE BREAKS: Chefs,
you're halfway through...!

213
00:08:01,760 --> 00:08:02,815
SHE CLEARS THROAT

214
00:08:02,840 --> 00:08:07,175
God that was a bit shouty, wasn't it?
Yeah. Shall I do the next one? Yes.

215
00:08:07,200 --> 00:08:08,615
BEN: Done.

216
00:08:08,640 --> 00:08:10,935
PETRA: So, we're going
to portion it, fill it...

217
00:08:10,960 --> 00:08:12,735
Once painstakingly filled,

218
00:08:12,760 --> 00:08:16,215
the pain Suisse must undergo
yet another trip to the prover.

219
00:08:16,240 --> 00:08:17,575
NATHAN: We've got to work fast.

220
00:08:17,600 --> 00:08:19,935
But if the demands
of these multi-layered pastries

221
00:08:19,960 --> 00:08:21,175
wasn't enough...

222
00:08:21,200 --> 00:08:22,495
This is the doughnut.

223
00:08:22,520 --> 00:08:25,375
...the chefs still have to conjure up
their savoury bakes.

224
00:08:25,400 --> 00:08:30,055
So, our savoury brioche will be
a wakame-enhanced brioche dough.

225
00:08:30,080 --> 00:08:33,215
The judges are expecting
24 brioche doughnuts

226
00:08:33,240 --> 00:08:35,495
with utterly sumptuous fillings.

227
00:08:35,520 --> 00:08:37,135
Savoury brioche doughnuts.

228
00:08:37,160 --> 00:08:38,855
I've chosen that beautiful challenge

229
00:08:38,880 --> 00:08:41,535
because I want to see
our chef cooking.

230
00:08:41,560 --> 00:08:43,895
Crucially,
it needs to be deep-fried.

231
00:08:43,920 --> 00:08:46,215
You want a nice golden-brown colour
all around.

232
00:08:46,240 --> 00:08:47,615
They can fill them

233
00:08:47,640 --> 00:08:51,295
with whatever savoury
luxurious filling they choose,

234
00:08:51,320 --> 00:08:53,655
but I want plenty
of textures happening.

235
00:08:53,680 --> 00:08:56,055
Otherwise, it'd be a bit boring.

236
00:08:56,080 --> 00:08:59,855
Chefs, tell us about your savoury
brioche doughnut, please.

237
00:08:59,880 --> 00:09:02,735
We're going to fill it with lobster,
yuzu gel, and caviar.

238
00:09:02,760 --> 00:09:05,175
I love the sound of that.
All-out luxury.

239
00:09:05,200 --> 00:09:07,975
You can't get more luxurious
than those flavours.

240
00:09:08,000 --> 00:09:10,335
What's the trick?
What will make it beautiful?

241
00:09:10,360 --> 00:09:13,015
just doing it nice
and proper, hopefully.

242
00:09:13,040 --> 00:09:14,975
LIAM: Going all-in on luxury,

243
00:09:15,000 --> 00:09:16,695
Ajay and Petra's lobster,

244
00:09:16,720 --> 00:09:17,855
nori seaweed oil,

245
00:09:17,880 --> 00:09:20,135
and caviar filling will nestle

246
00:09:20,160 --> 00:09:22,495
in a wakame seaweed-flavoured bun.

247
00:09:22,520 --> 00:09:24,375
Petra, do you like luxurious things?

248
00:09:24,400 --> 00:09:26,895
I am happy to have some
every now and then.

249
00:09:26,920 --> 00:09:28,775
If it's there, I'd have it,
but if not... Yeah.

250
00:09:28,800 --> 00:09:31,215
If not, you're happy with some
spaghetti hoops. That's fine.

251
00:09:31,240 --> 00:09:32,815
That could've been a nice filling.

252
00:09:32,840 --> 00:09:35,135
All oozy when you cut into it.
I'm imagining it now.

253
00:09:35,160 --> 00:09:36,295
Cheese on the outside.

254
00:09:36,320 --> 00:09:38,215
I've created the best doughnut
on Earth.

255
00:09:38,240 --> 00:09:39,815
For their savoury doughnut,

256
00:09:39,840 --> 00:09:42,415
Gerol and Michael
are keeping things classic.

257
00:09:42,440 --> 00:09:44,735
We're doing
a chicken liver parfait.

258
00:09:44,760 --> 00:09:46,255
Nice and smooth and luxurious.

259
00:09:46,280 --> 00:09:48,735
So, I've got very high expectations.
Ooh.

260
00:09:48,760 --> 00:09:50,295
You are a master of your craft...

261
00:09:50,320 --> 00:09:51,375
Oh, yes.

262
00:09:51,400 --> 00:09:54,295
...when it comes to the hot stuff,
aren't you? Apparently.

263
00:09:54,320 --> 00:09:56,855
Gerol and Michael's
savoury dough will be infused

264
00:09:56,880 --> 00:09:58,055
with smoked thyme,

265
00:09:58,080 --> 00:09:59,495
filled with tried and tested

266
00:09:59,520 --> 00:10:01,055
flavours of chicken and bacon,

267
00:10:01,080 --> 00:10:03,375
and topped with balsamic pearls.

268
00:10:03,400 --> 00:10:05,695
So, viennoiserie,
how are you feeling about that?

269
00:10:05,720 --> 00:10:07,735
Yes. So far, uh, it's OK.

270
00:10:07,760 --> 00:10:10,095
Last two weeks, you guys
have come in the top two.

271
00:10:10,120 --> 00:10:12,535
Surely, you're going to cap off
the heat with a first place.

272
00:10:12,560 --> 00:10:15,175
Yeah. Cos we can't always
let Adam's win it.

273
00:10:15,200 --> 00:10:16,975
I know, right?
Do you know what I mean?

274
00:10:17,000 --> 00:10:18,375
Ah!
SHE LAUGHS

275
00:10:18,400 --> 00:10:20,695
ls Adam's your biggest competition,
you reckon?

276
00:10:20,720 --> 00:10:21,935
I think they are.

277
00:10:21,960 --> 00:10:25,135
But it'd be nice to not go home
today, to be honest.

278
00:10:25,160 --> 00:10:28,015
If Ben and Jason are to fight
their way to a first place...

279
00:10:28,040 --> 00:10:30,375
Put the spice on the garnish,
not in this.

280
00:10:30,400 --> 00:10:32,775
...they'll have to come
to an agreement on how punchy

281
00:10:32,800 --> 00:10:34,135
to make their Korean flavours.

282
00:10:34,160 --> 00:10:36,055
I promise you I won't go too spicy.
Don't do it.

283
00:10:36,080 --> 00:10:38,455
That is hot enough for most people.
OK.

284
00:10:38,480 --> 00:10:40,215
And if you go hotter,
you'll kill a palate.

285
00:10:40,240 --> 00:10:42,615
OK. OK? Do not go hotter than that.
I feel like I'm intruding

286
00:10:42,640 --> 00:10:44,415
in a marital dispute.
No, no. You're fine.

287
00:10:44,440 --> 00:10:46,855
Having a bit of a domestic
over here. just give us a second.

288
00:10:46,880 --> 00:10:48,415
lfjason gets his way,

289
00:10:48,440 --> 00:10:51,255
the team's brioche will have
a spiced Korean pork filling

290
00:10:51,280 --> 00:10:53,255
adorned with pickled daikon radish,

291
00:10:53,280 --> 00:10:54,415
Japanese mayo,

292
00:10:54,440 --> 00:10:57,415
gochugaru chilli, and chive garnish.

293
00:10:57,440 --> 00:10:59,375
Jason, he's amazing
at Korean cuisine.

294
00:10:59,400 --> 00:11:00,575
I'm a very intuitive cook.

295
00:11:00,600 --> 00:11:02,215
Unfortunately, it doesn't quite work

296
00:11:02,240 --> 00:11:03,775
with baking.
Or an anxious team-mate.

297
00:11:03,800 --> 00:11:04,935
Or an anxious team-mate

298
00:11:04,960 --> 00:11:06,895
that won't let me add any spice.
SHE LAUGHS

299
00:11:06,920 --> 00:11:10,535
Not all the chefs are exploring
such exotic flavours.

300
00:11:10,560 --> 00:11:13,975
We have what we call a dirty
sort of flavour combination

301
00:11:14,000 --> 00:11:16,655
of bacon and cheese.

302
00:11:16,680 --> 00:11:18,655
You could have gone
any flavour you like,

303
00:11:18,680 --> 00:11:21,215
and you went, "You know what?
I keep it simple."

304
00:11:21,240 --> 00:11:23,215
What's special
about this flavour profile?

305
00:11:23,240 --> 00:11:24,655
It's an Isle of Arran cheddar,

306
00:11:24,680 --> 00:11:27,255
so it's a Scottish cheddar.
# Flower of Scotland... #

307
00:11:27,280 --> 00:11:29,695
<i>THEY LAUGH
Auez'.!</i>

308
00:11:29,720 --> 00:11:32,175
You're praising your little
neck of the woods up there.

309
00:11:32,200 --> 00:11:33,935
Glasgow-based Nathan and Andrew

310
00:11:33,960 --> 00:11:35,215
will fill Middle Eastern

311
00:11:35,240 --> 00:11:36,535
dukka spiced dough

312
00:11:36,560 --> 00:11:38,335
with a Scottish cheddar fondue

313
00:11:38,360 --> 00:11:40,615
and top with smoky bacon crumb.

314
00:11:40,640 --> 00:11:41,895
If their bakes impress,

315
00:11:41,920 --> 00:11:43,175
it'll be an extra reason

316
00:11:43,200 --> 00:11:45,015
to celebrate Andrew's special day.

317
00:11:45,040 --> 00:11:47,055
It's your birthday today, no?
Yeah, 28.

318
00:11:47,080 --> 00:11:49,415
You're 28?
How old were you thinking?

319
00:11:49,440 --> 00:11:50,895
I would've said,
like, early 30s, bro.

320
00:11:50,920 --> 00:11:52,935
Yeah, no.
Look, tough paper round, mate.

321
00:11:52,960 --> 00:11:54,935
THEY LAUGH
I didn't say that.

322
00:11:54,960 --> 00:11:57,335
You said it. I didn't say that.
I said that, not him.

323
00:11:59,040 --> 00:12:00,935
Chefs, you have one hour left.

324
00:12:00,960 --> 00:12:02,175
Thank you.

325
00:12:02,200 --> 00:12:04,535
BEN: Jason, fry like you've
never fried before, mate.

326
00:12:04,560 --> 00:12:07,335
The judges expect
24 identical doughnuts...

327
00:12:07,360 --> 00:12:09,695
MICHAEL: Between three,
four minutes each side.

328
00:12:09,720 --> 00:12:12,135
...consistent not only in size
but colour.

329
00:12:12,160 --> 00:12:14,535
just get a nice
golden-brown colour here.

330
00:12:14,560 --> 00:12:17,415
But as the pain Suisse
comes out the prover,

331
00:12:17,440 --> 00:12:20,375
the chefs are forced to juggle
both of their bakes...

332
00:12:20,400 --> 00:12:23,135
Nathan, you sneaky devil.
You left the door open.

333
00:12:23,160 --> 00:12:25,975
Did I? You left the prover open.
It's fine. I was going anyway.

334
00:12:26,000 --> 00:12:27,895
You're OK. You're fine.
NATHAN LAUGHS

335
00:12:27,920 --> 00:12:31,215
...and they find out if their dough
is up to scratch.

336
00:12:31,240 --> 00:12:32,975
They haven't proved very much,
have they?

337
00:12:33,000 --> 00:12:34,215
But if under proved,

338
00:12:34,240 --> 00:12:36,575
there's a danger butter will leak
when baked.

339
00:12:36,600 --> 00:12:39,495
I don't pray every day,
but please be good.

340
00:12:43,920 --> 00:12:45,335
18 minutes.

341
00:12:45,360 --> 00:12:47,855
19-minute bake time. 36, 19.

342
00:12:49,840 --> 00:12:52,775
Though the pain Suisse
is a waiting game,

343
00:12:52,800 --> 00:12:55,935
frying two dozen doughnuts
requires all hands on deck.

344
00:12:55,960 --> 00:12:58,335
Because I'm only doing
three doughnuts at a time,

345
00:12:58,360 --> 00:13:00,895
I need to make sure it's definitely
the right temperature

346
00:13:00,920 --> 00:13:02,055
so it's evenly cooked.

347
00:13:02,080 --> 00:13:04,695
Every time we've practised,
they're never all exactly the same.

348
00:13:04,720 --> 00:13:06,295
Straight in.
Straight in, straight in.

349
00:13:06,320 --> 00:13:07,975
Whoa, that's...! Sorry, sorry. Woo!

350
00:13:08,000 --> 00:13:10,775
I have an ugly doughnut for you
for saying I'm ugly for my age.

351
00:13:10,800 --> 00:13:13,695
THEY LAUGH

352
00:13:13,720 --> 00:13:15,175
LIAM: Bro, you're beautiful, man.

353
00:13:15,200 --> 00:13:17,815
THEY LAUGH
Banging.

354
00:13:17,840 --> 00:13:19,815
Nathan and Andrew
aren't the only team

355
00:13:19,840 --> 00:13:21,055
with a dodgy doughnut.

356
00:13:21,080 --> 00:13:24,415
Raw. Raw. It's not hot enough.

357
00:13:24,440 --> 00:13:26,135
You want it hotter? Yeah.

358
00:13:26,160 --> 00:13:28,495
Surely hotter is just going
to burn it, no?

359
00:13:28,520 --> 00:13:32,015
Ancl issues with the fryer aren't
Gerol and Michael's only problem.

360
00:13:32,040 --> 00:13:34,695
It's very steamy.
Yes, lots of smoke.

361
00:13:34,720 --> 00:13:37,415
I think it's the butter
cos there's butter dripping.

362
00:13:37,440 --> 00:13:40,495
just worried smoke flavour
goes into the dough.

363
00:13:40,520 --> 00:13:43,135
Want to open the door?
Let's open it.

364
00:13:43,160 --> 00:13:45,495
In an attempt
to preserve their flavours,

365
00:13:45,520 --> 00:13:48,135
the team risk dropping
the oven temperature.

366
00:13:48,160 --> 00:13:49,855
I just hope it's not raw inside.

367
00:13:51,200 --> 00:13:52,415
NATHAN: Oh, my goodness.

368
00:13:52,440 --> 00:13:54,855
We made the green really green.
That's painful.

369
00:13:54,880 --> 00:13:57,175
It's a bit like St Paddy's Day
in there right now.

370
00:13:57,200 --> 00:13:59,415
Chefs, you have 15 minutes to go.

371
00:14:01,120 --> 00:14:03,655
Jason, I need to push another
6O seconds on these, mate.

372
00:14:03,680 --> 00:14:06,015
Push to bake. Push to bake.
Trust your instincts.

373
00:14:06,040 --> 00:14:07,615
The doughnuts should be
nearly ready.

374
00:14:07,640 --> 00:14:09,095
Few blobs of caviar on.

375
00:14:09,120 --> 00:14:10,735
GEROL: Ay, ay, av!

376
00:14:18,320 --> 00:14:19,695
BEN: I'm going. I'm going.

377
00:14:19,720 --> 00:14:22,015
As the pain Suisse
come out of the oven...

378
00:14:22,040 --> 00:14:23,335
Yeah. I'm happy with that.

379
00:14:23,360 --> 00:14:26,295
...the chefs discover
if all their painstaking lamination

380
00:14:26,320 --> 00:14:27,895
has paid off.

381
00:14:27,920 --> 00:14:30,255
That's textbook cross-lamination.
We can't do any more.

382
00:14:30,280 --> 00:14:32,575
I'm really happy with this.
They look really nice.

383
00:14:32,600 --> 00:14:33,575
GEROL: Not brown yet.

384
00:14:33,600 --> 00:14:35,895
MICHAEL: If you're not sure,
we've got a few more minutes.

385
00:14:35,920 --> 00:14:37,215
I need to put the jam inside.

386
00:14:37,240 --> 00:14:38,495
How much time do we have left?

387
00:14:38,520 --> 00:14:40,135
You have five minutes left.

388
00:14:42,240 --> 00:14:43,975
White chocolate namelaka.

389
00:14:44,000 --> 00:14:47,095
NATHAN: Worried about the green.
Well, ain't no going back now.

390
00:14:47,120 --> 00:14:49,375
Strawberry jam.

391
00:14:49,400 --> 00:14:50,735
Lemon balm.

392
00:14:50,760 --> 00:14:53,535
Little gloss that just brings that
sexiness to the eyes, you know?

393
00:14:59,920 --> 00:15:02,215
Chefs, that is the end
of the challenge.

394
00:15:02,240 --> 00:15:03,255
WOO!

395
00:15:03,280 --> 00:15:05,575
Please step away
from your viennoiserie.

396
00:15:05,600 --> 00:15:08,815
Ah! We've done it.

397
00:15:08,840 --> 00:15:10,335
I'm so tired.
HE LAUGHS

398
00:15:10,360 --> 00:15:11,895
Are you? Are you OK, mate?

399
00:15:11,920 --> 00:15:13,815
I'm so tired. You good?
It was a lot.

400
00:15:13,840 --> 00:15:17,295
Oh, theirs looks good. Hmm?
Ben looks good.

401
00:15:17,320 --> 00:15:19,575
Gosh, it's going to be tough, Chef.
Yeah.

402
00:15:20,880 --> 00:15:22,015
Phew!

403
00:15:28,960 --> 00:15:31,295
ELLIE: The teams'
savoury brioche doughnuts

404
00:15:31,320 --> 00:15:34,135
and laminated pain Suisse
will now face the judgment

405
00:15:34,160 --> 00:15:35,735
of Benoit and Cherish.

406
00:15:36,760 --> 00:15:37,895
Mm.

407
00:15:37,920 --> 00:15:40,175
BEN SIGHS

408
00:15:40,200 --> 00:15:42,015
Ben and Jason, please come forward.

409
00:15:56,520 --> 00:15:58,135
Are you nervous?

410
00:15:58,160 --> 00:15:59,335
HE LAUGHS
Yeah.

411
00:15:59,360 --> 00:16:01,815
OK, when it comes to the doughnut,
visually,

412
00:16:01,840 --> 00:16:05,655
they are not ground-breaking,
so what have we got inside?

413
00:16:05,680 --> 00:16:08,495
JASON: We have a Korean
barbeque-inspired pork mince filling

414
00:16:08,520 --> 00:16:10,735
topped with a pickled daikon radish.

415
00:16:12,840 --> 00:16:14,695
Korean food is actually quite spicy,

416
00:16:14,720 --> 00:16:17,015
and I was looking
for that kind of heat,

417
00:16:17,040 --> 00:16:18,735
but it's just not enough seasoning.

418
00:16:18,760 --> 00:16:19,935
That's on me.

419
00:16:19,960 --> 00:16:22,255
But the doughnut brioche
is beautiful.

420
00:16:22,280 --> 00:16:23,335
It's nice and moist,

421
00:16:23,360 --> 00:16:25,655
and for that I give you
a little "boom" - boom!

422
00:16:25,680 --> 00:16:26,935
<i>THEY CHUCKLE</i>

423
00:16:26,960 --> 00:16:29,015
OK, Chef, the pain au Suisse,

424
00:16:29,040 --> 00:16:33,455
I can see the cross-lamination
is ever so beautifully done.

425
00:16:33,480 --> 00:16:36,295
So, you have an almond
praline-infused creme patisserie,

426
00:16:36,320 --> 00:16:39,015
and then on the outside
we've gone with a coffee nap page.

427
00:16:43,080 --> 00:16:44,535
I really love the filling.

428
00:16:44,560 --> 00:16:45,935
It's nice and rich,

429
00:16:45,960 --> 00:16:48,495
and the cross-lamination is exactly
what we were looking for.

430
00:16:48,520 --> 00:16:49,695
Thank you.

431
00:16:49,720 --> 00:16:53,215
This set the benchmark
for the rest of the teams.

432
00:16:53,240 --> 00:16:55,655
<i>So, we“ done.
And on that bombs he“, go home.</i>

433
00:16:55,680 --> 00:16:57,495
Thank you, chefs.
No, not home literally.

434
00:16:57,520 --> 00:16:59,255
Back to your table.
THEY LAUGH

435
00:16:59,280 --> 00:17:02,295
Allez. Oh, my gosh. Allez, allez.
Oh!

436
00:17:02,320 --> 00:17:03,695
Thank you, GUYS-

437
00:17:06,440 --> 00:17:09,015
Can you relax, please?
Can you relax?

438
00:17:15,480 --> 00:17:19,295
The brioche savoury doughnuts
could have been clone more elegantly.

439
00:17:19,320 --> 00:17:21,895
You could have
really filled it generously

440
00:17:21,920 --> 00:17:24,775
for vibrant, excellent visuals.

441
00:17:24,800 --> 00:17:29,095
AjAY: That's lobster, caviar,
wakame-flavoured brioche.

442
00:17:31,760 --> 00:17:34,415
It's a taste of sea in this brioche.

443
00:17:34,440 --> 00:17:38,815
I really, really like
your wakame, though. I love it.

444
00:17:38,840 --> 00:17:41,135
But the pain Suisse,
the cross-lamination,

445
00:17:41,160 --> 00:17:42,295
it's not very tidy.

446
00:17:42,320 --> 00:17:44,175
It's a shame.

447
00:17:44,200 --> 00:17:46,695
PETRA: So, you have
a blackberry filling inside.

448
00:17:46,720 --> 00:17:49,535
Then honeycomb glaze,
white chocolate namelaka,

449
00:17:49,560 --> 00:17:50,855
honeycomb pieces,

450
00:17:50,880 --> 00:17:53,255
and blackberry soaked
in lemon syrup.

451
00:17:55,200 --> 00:17:57,535
HE EXHALES
It's beautiful.

452
00:17:57,560 --> 00:18:01,935
This lovely little honeycomb...
that was nice.

453
00:18:01,960 --> 00:18:04,575
I really like the chocolate namelaka
that you put in.

454
00:18:04,600 --> 00:18:06,975
It blends very well
with the blackberry.

455
00:18:07,000 --> 00:18:11,815
However, the lamination is not
as precise as we like it to be.

456
00:18:11,840 --> 00:18:14,415
But well clone. Thank you very much.
Thank you very much. Thank you.

457
00:18:21,840 --> 00:18:26,495
The brioche savoury doughnuts,
visually, it's a little bit boring.

458
00:18:26,520 --> 00:18:28,335
ANDREW: We have crispy bacon on top.

459
00:18:28,360 --> 00:18:31,655
The dough is infused
with dukka spice,

460
00:18:31,680 --> 00:18:34,455
and then inside we have
an Isle of Arran cheddar.

461
00:18:36,000 --> 00:18:38,535
The filling,
I love it, love it, love it.

462
00:18:38,560 --> 00:18:41,935
With your cheese gooey
and the crispy bacon,

463
00:18:41,960 --> 00:18:44,455
my tongue is actually
hip-hopping at the moment.

464
00:18:44,480 --> 00:18:47,335
But I didn't smell or taste
that dukka spice,

465
00:18:47,360 --> 00:18:49,655
which leaves me a bit flat.

466
00:18:49,680 --> 00:18:52,215
Looking at your pain Suisse,
the lamination,

467
00:18:52,240 --> 00:18:56,055
this is not enough in terms
of the finishing touch.

468
00:18:56,080 --> 00:18:58,055
NATHAN: It's a pistachio frangipane

469
00:18:58,080 --> 00:19:00,575
with a bit of kumquat con fit
on the inside,

470
00:19:00,600 --> 00:19:02,935
and then obviously garnished
with the same on top.

471
00:19:02,960 --> 00:19:05,735
Really?! Ooh-hoo-hoo!
THEY LAUGH

472
00:19:05,760 --> 00:19:07,295
Ooh! Oh, my goodness.

473
00:19:07,320 --> 00:19:09,175
Who wants to eat something green
like that?

474
00:19:09,200 --> 00:19:10,975
Now you need a pair of sunglasses.
Ooh!

475
00:19:11,000 --> 00:19:12,375
I can't open my eyes.

476
00:19:12,400 --> 00:19:13,975
THEY LAUGH

477
00:19:14,000 --> 00:19:16,215
The green puts me off a little bit.

478
00:19:18,880 --> 00:19:20,895
I'm not getting excited
with your flavour.

479
00:19:20,920 --> 00:19:23,775
Why not just cook the kumquat
with half of the sugar?

480
00:19:23,800 --> 00:19:26,095
At the moment,
it's sweet, sweet, sweet, sweet.

481
00:19:26,120 --> 00:19:27,295
That's all I taste.

482
00:19:27,320 --> 00:19:29,615
Ultimately,
there's a lot of elements

483
00:19:29,640 --> 00:19:31,495
which are not being clone correctly.

484
00:19:39,920 --> 00:19:41,895
What a shame
when you look at your brioche,

485
00:19:41,920 --> 00:19:43,335
there's different colours.

486
00:19:43,360 --> 00:19:45,655
The temperature control
in your deep fryer

487
00:19:45,680 --> 00:19:48,215
is not as even as we like it to be.

488
00:19:49,720 --> 00:19:51,135
MICHAEL: So,
you've got a liver parfait

489
00:19:51,160 --> 00:19:53,415
with a red onion, bacon, chilli jam

490
00:19:53,440 --> 00:19:54,975
and a thyme dough.

491
00:19:56,720 --> 00:19:59,015
No problem with the filling.

492
00:19:59,040 --> 00:20:00,775
HE EXHALES SHARPLY
You can breathe.

493
00:20:00,800 --> 00:20:01,815
I love it.

494
00:20:01,840 --> 00:20:04,135
Duck liver parfait, luxurious,

495
00:20:04,160 --> 00:20:06,815
and I like the acidity,
the onion, pickle.

496
00:20:06,840 --> 00:20:10,175
Looking at your pain Suisse,
the lamination is nice.

497
00:20:10,200 --> 00:20:14,735
Inside is a Norwegian
brown cheese creme patisserie

498
00:20:14,760 --> 00:20:16,335
and a strawberry jam.

499
00:20:16,360 --> 00:20:18,015
Inside, it's not cooked.

500
00:20:18,040 --> 00:20:19,255
OK.

501
00:20:23,840 --> 00:20:27,055
To the Norwegian people,
I love your brown cheese.

502
00:20:27,080 --> 00:20:28,255
Oh, wow.

503
00:20:28,280 --> 00:20:30,015
<i>And the strawberry 'ram 'rs perfect.</i>

504
00:20:30,040 --> 00:20:32,575
The dough is totally wrong, though.

505
00:20:32,600 --> 00:20:34,895
They are flat. It's not baked.

506
00:20:34,920 --> 00:20:37,535
It's a shame, because
everything else is beautiful.

507
00:20:38,920 --> 00:20:41,535
Come on. You tried your best, yeah?
Thank you.

508
00:20:41,560 --> 00:20:43,415
That's the most important thing.

509
00:20:43,440 --> 00:20:46,535
I know you can do better than that,
OK?

510
00:20:46,560 --> 00:20:47,895
Are you OK? Yeah.

511
00:20:47,920 --> 00:20:49,175
Yeah. Thank you.

512
00:20:49,200 --> 00:20:51,135
Michael, a little hug?

513
00:20:51,160 --> 00:20:52,855
A little daddy's hug.

514
00:20:55,120 --> 00:20:56,215
Is she OK?

515
00:21:00,000 --> 00:21:01,655
I don't like seeing people
do badly.

516
00:21:01,680 --> 00:21:04,415
We knew that this was always going
to be our hardest week, yeah?

517
00:21:06,680 --> 00:21:09,815
00f! I think that was tough.

518
00:21:09,840 --> 00:21:12,335
We're definitely last,
and we've got a lot to do

519
00:21:12,360 --> 00:21:13,495
to make up that ground.

520
00:21:13,520 --> 00:21:17,895
Worst birthday ever!
THEY LAUGH

521
00:21:17,920 --> 00:21:21,535
Um, I totally agree
with the judges' comments, yeah.

522
00:21:21,560 --> 00:21:23,255
The green was just too intense.

523
00:21:23,280 --> 00:21:25,735
Not everything went perfectly
to plan,

524
00:21:25,760 --> 00:21:29,015
but it's always good someone
knocking you down a little peg.

525
00:21:29,040 --> 00:21:31,375
That's why I always try
stay quite humble.

526
00:21:31,400 --> 00:21:33,735
BEN: Strong start, I think.
So, much better than last week.

527
00:21:33,760 --> 00:21:35,815
Yeah, I think it's finally...

528
00:21:35,840 --> 00:21:39,215
"finally showing that
we are here for a reason.

529
00:21:43,760 --> 00:21:46,535
LIAM: In order to prepare
for tomorrow's showpiece challenge,

530
00:21:46,560 --> 00:21:48,895
as always,
the teams have a golden hour

531
00:21:48,920 --> 00:21:51,535
to create elements
that require setting overnight.

532
00:21:51,560 --> 00:21:55,095
It feels like things have shifted
a little bit today with positions.

533
00:21:55,120 --> 00:21:58,935
So, Ben andjason, who haven't
necessarily been able to back up

534
00:21:58,960 --> 00:22:01,335
the talk that they've had,
have had a really good day today.

535
00:22:01,360 --> 00:22:03,695
CHERISH: Oh, my goodness.
They are leaders of the pack.

536
00:22:03,720 --> 00:22:05,495
For me,
he made the best pain Suisse today.

537
00:22:05,520 --> 00:22:07,375
I will say Ben and Jason
have got a little bit

538
00:22:07,400 --> 00:22:08,535
of a comfortable cushion

539
00:22:08,560 --> 00:22:10,855
that could keep Ben quiet

540
00:22:10,880 --> 00:22:12,295
for a little bit.
THEY CH UCKLE

541
00:22:12,320 --> 00:22:14,735
<i>We've got Adam's, Nay and Petra.</i>

542
00:22:14,760 --> 00:22:17,735
The cross-lamination,
it wasn't great to look at,

543
00:22:17,760 --> 00:22:19,575
but when it came to eating,

544
00:22:19,600 --> 00:22:22,015
the sensations were there
and beautiful.

545
00:22:22,040 --> 00:22:23,815
A couple of teams did struggle.

546
00:22:23,840 --> 00:22:25,135
Nathan and Andrew.

547
00:22:25,160 --> 00:22:27,495
It looked like someone
had chopped up Kermit

548
00:22:27,520 --> 00:22:29,415
and put it inside.
The Incredible Hulk or something.

549
00:22:29,440 --> 00:22:32,655
Gerol and Michael, they struggled,
and Gerol, she was very upset.

550
00:22:32,680 --> 00:22:34,335
I don't think they're as confident

551
00:22:34,360 --> 00:22:36,735
because they don't do
viennoiserie at work.

552
00:22:36,760 --> 00:22:39,575
They haven't got enough experience
behind the viennoiserie.

553
00:22:39,600 --> 00:22:41,935
You know, we all have
our weakness, I guess.

554
00:22:41,960 --> 00:22:44,295
What's your weakness, Benoit?
I knew you'd say that.

555
00:22:44,320 --> 00:22:46,615
THEY LAUGH
I knew you'd say that.

556
00:22:46,640 --> 00:22:47,695
I don't have one.

557
00:22:58,840 --> 00:23:01,255
just one challenge stands
between the chefs

558
00:23:01,280 --> 00:23:03,135
and a place in the final six.

559
00:23:08,800 --> 00:23:10,095
Welcome back, chefs.

560
00:23:10,120 --> 00:23:11,455
It's showpiece time again,

561
00:23:11,480 --> 00:23:14,255
and just like yesterday,
today is all about pastry -

562
00:23:14,280 --> 00:23:15,815
choux pastry to be exact.

563
00:23:15,840 --> 00:23:17,855
So, judges, please, tell us more.

564
00:23:17,880 --> 00:23:19,735
Chefs, your choux showpiece

565
00:23:19,760 --> 00:23:22,095
must feature two batches
of choux buns.

566
00:23:22,120 --> 00:23:25,095
80 of each, 160 in total.

567
00:23:25,120 --> 00:23:29,095
But each batch must be different
in shape and flavour,

568
00:23:29,120 --> 00:23:31,775
so think carefully
about your fillings,

569
00:23:31,800 --> 00:23:34,135
and whatever design
you're coming up with,

570
00:23:34,160 --> 00:23:37,335
it must be structurally
supported by nougatine.

571
00:23:37,360 --> 00:23:39,255
And, Cherish,
is there a theme to this?

572
00:23:39,280 --> 00:23:41,815
Cos I would actually like
to suggest designer shoes,

573
00:23:41,840 --> 00:23:45,215
because then it could be the chichi
shoe choux showpiece challenge.

574
00:23:45,240 --> 00:23:46,815
Thank you. I'm very proud of that.

575
00:23:46,840 --> 00:23:48,175
I like that.

576
00:23:48,200 --> 00:23:50,735
Today, the theme is the circus,

577
00:23:50,760 --> 00:23:54,375
so we want you to channel
your greatest showman

578
00:23:54,400 --> 00:23:57,895
and create the most
colourful, flamboyant,

579
00:23:57,920 --> 00:24:01,215
and exciting
cirque de choux imaginable.

580
00:24:01,240 --> 00:24:03,215
Oh, "cirque de choux".

581
00:24:03,240 --> 00:24:04,375
Yes, that is actually better

582
00:24:04,400 --> 00:24:06,295
than chichi shoe
choux showpiece challenge.

583
00:24:06,320 --> 00:24:07,375
Fair plaY-

584
00:24:07,400 --> 00:24:09,775
Right, chefs, you've already had
one hour to prep for this.

585
00:24:09,800 --> 00:24:12,375
You now have another four hours
to complete this challenge.

586
00:24:12,400 --> 00:24:14,935
Best of luck. Your time starts now.

587
00:24:19,920 --> 00:24:21,735
I don't think I've ever been
to a circus.

588
00:24:21,760 --> 00:24:23,415
I think as a child, I've been.

589
00:24:23,440 --> 00:24:26,055
I've been to the Cirque du Soleil.
It was at the Royal Albert Hall.

590
00:24:26,080 --> 00:24:28,415
So, what would you be
if you were in the circus?

591
00:24:28,440 --> 00:24:30,775
I'd probably be, like,
a scary clown.

592
00:24:30,800 --> 00:24:33,215
GEROL: It's not going to be
a circus without a clown.

593
00:24:33,240 --> 00:24:35,015
I'd take the money at the box office.

594
00:24:35,040 --> 00:24:36,535
Yeah, there you go, cashing in.

595
00:24:36,560 --> 00:24:38,815
£15, please. Only take cash.

596
00:24:38,840 --> 00:24:39,935
HE LAUGHS

597
00:24:39,960 --> 00:24:42,295
Clowns, I've never really
found them interesting.

598
00:24:42,320 --> 00:24:44,695
I like them in horror movies,
but to watch, not so much.

599
00:24:44,720 --> 00:24:45,895
HE LAUGHS

600
00:24:45,920 --> 00:24:48,255
This week,
we have a circus showpiece.

601
00:24:48,280 --> 00:24:51,935
We want to see all the fun
and all the colours of the circus.

602
00:24:51,960 --> 00:24:53,695
The circus means fun, vibrant.

603
00:24:53,720 --> 00:24:56,375
It's about getting those colours in
and getting that flamboyance

604
00:24:56,400 --> 00:24:58,735
that I think especially
Cherish will be looking for.

605
00:24:58,760 --> 00:25:00,615
Whether they bring in an elephant
or a tent,

606
00:25:00,640 --> 00:25:05,815
or maybe a drum, or maybe perhaps
a big lion that roars... Rarrr!

607
00:25:05,840 --> 00:25:07,655
It's choux time, baby!

608
00:25:07,680 --> 00:25:09,415
To hit the ground running,

609
00:25:09,440 --> 00:25:11,815
Ben andjason
and Gerol and Michael made,

610
00:25:11,840 --> 00:25:14,695
piped, and froze their choux
in the golden hour

611
00:25:14,720 --> 00:25:17,295
and now just need
to get them in to bake...

612
00:25:17,320 --> 00:25:21,695
Choux recipe is butter, milk,
water, sugar, and salt.

613
00:25:21,720 --> 00:25:24,255
...while Ajay and Petra
and Nathan and Andrew

614
00:25:24,280 --> 00:25:28,655
have settled on the risky strategy
of making choux fresh today.

615
00:25:28,680 --> 00:25:30,695
Perfect choux buns, well,
beautifully baked,

616
00:25:30,720 --> 00:25:35,095
nice in colour, nice in texture,
a little crispy on the outside,

617
00:25:35,120 --> 00:25:37,735
soft in the middle, with
enough space to be filled nicely.

618
00:25:37,760 --> 00:25:40,775
I'm just doing the sticky toffee
apple filling.

619
00:25:40,800 --> 00:25:44,175
This is, uh, like, caramel popcorn
that you eat at the circus.

620
00:25:44,200 --> 00:25:46,695
CHERISH: What I want to see
is the chefs relate

621
00:25:46,720 --> 00:25:49,015
the flavour profile with circus.

622
00:25:49,040 --> 00:25:51,375
That will put a big smile
on my face.

623
00:25:51,400 --> 00:25:53,895
Most of our showpiece is constructed
out of the nougatine.

624
00:25:53,920 --> 00:25:56,255
Then we're going to stick
all the choux to that.

625
00:25:56,280 --> 00:25:58,895
I want the chefs to be very creative
with the nougatine,

626
00:25:58,920 --> 00:26:01,775
but they need to think
about the structure

627
00:26:01,800 --> 00:26:04,535
because I do not want
the showpiece to collapse today.

628
00:26:04,560 --> 00:26:05,895
Big cha-la-la.

629
00:26:07,240 --> 00:26:09,015
Good morning, chefs. BOTH: Morning.

630
00:26:09,040 --> 00:26:10,295
Good morning, chefs.

631
00:26:10,320 --> 00:26:12,935
Please tell us
about your circus showpiece.

632
00:26:12,960 --> 00:26:14,855
So, we're going
for one of the amusement rides

633
00:26:14,880 --> 00:26:16,495
on the outside, which is a carousel.

634
00:26:16,520 --> 00:26:19,215
The theme today is circus,
not funfair with the circus.

635
00:26:19,240 --> 00:26:21,055
OK? What about the choux buns?

636
00:26:21,080 --> 00:26:23,415
We went with the flavours
from a circus,

637
00:26:23,440 --> 00:26:25,775
so you generally have
caramel popcorn at a circus.

638
00:26:25,800 --> 00:26:28,295
Um, and then the other one's
going to be a take on kind of

639
00:26:28,320 --> 00:26:30,095
the candied apple that you get.

640
00:26:30,120 --> 00:26:32,655
LIAM: Andrew and Nathan's
popcorn ganache eclairs

641
00:26:32,680 --> 00:26:34,215
and toffee apple choux buns

642
00:26:34,240 --> 00:26:36,095
will adorn a fairground carousel

643
00:26:36,120 --> 00:26:37,655
of almond nougatine decorated

644
00:26:37,680 --> 00:26:39,215
with colourful isomalt ropes

645
00:26:39,240 --> 00:26:41,095
and discs.

646
00:26:41,120 --> 00:26:44,015
If you were in the circus,
what would be your act?

647
00:26:44,040 --> 00:26:45,535
Uh, trapeze artist.

648
00:26:45,560 --> 00:26:48,295
I've clone, like,
gymnastic type of things.

649
00:26:48,320 --> 00:26:49,975
Can you do the splits?
Once upon a time.

650
00:26:50,000 --> 00:26:51,335
I'm too old for that now.

651
00:26:51,360 --> 00:26:52,655
Oh, wow. Whoa! Oh, God, no!

652
00:26:52,680 --> 00:26:54,615
Oh, God, no!

653
00:26:54,640 --> 00:26:56,375
When you pipe choux
into a mould and bake it,

654
00:26:56,400 --> 00:26:57,575
you get a more even bake,

655
00:26:57,600 --> 00:26:59,215
especially with the craquelin
on top.

656
00:26:59,240 --> 00:27:01,295
To provide decoration and texture,

657
00:27:01,320 --> 00:27:04,295
all the chefs are applying
a thin cookie-like dough

658
00:27:04,320 --> 00:27:06,775
known as craquelin
on top of their choux.

659
00:27:06,800 --> 00:27:09,335
The craquelin helps
to bake the choux evenly.

660
00:27:09,360 --> 00:27:11,655
We're doing yellow and red.

661
00:27:11,680 --> 00:27:13,975
BEN: Top choux pastry going in,
yeah? JASON: Yeah.

662
00:27:14,000 --> 00:27:15,215
To impress the judges

663
00:27:15,240 --> 00:27:17,575
the chefs need perfectly
puffed-up choux.

664
00:27:17,600 --> 00:27:20,655
GEROL: I bake them
160 in 16 minutes.

665
00:27:20,680 --> 00:27:23,015
Without a crisp airy structure,

666
00:27:23,040 --> 00:27:25,335
there won't be
any room for fillings.

667
00:27:25,360 --> 00:27:27,175
BEN: Top choux's in. Top oven is on.

668
00:27:27,200 --> 00:27:28,735
Good morning, chefs.

669
00:27:28,760 --> 00:27:31,335
Morning. Morning. Choux buns. Yes.

670
00:27:31,360 --> 00:27:33,695
This one looks OK,
this one in the middle.

671
00:27:33,720 --> 00:27:35,295
They were extra. Oh, they're extras.
Yeah.

672
00:27:35,320 --> 00:27:37,655
So, you've got some
good ones somewhere. Yeah. Yes.

673
00:27:37,680 --> 00:27:40,735
OK, I hope so.
Ancl tell us about your choux.

674
00:27:40,760 --> 00:27:44,455
So, the flavours of the choux
are Timur and raspberry.

675
00:27:44,480 --> 00:27:46,775
ls there any reason
why you chose Timur?

676
00:27:46,800 --> 00:27:48,575
Does it go with the circus theme?

677
00:27:48,600 --> 00:27:49,775
Uh...

678
00:27:49,800 --> 00:27:52,815
Or is it just because you like it?
Well, just cos I kind of like it.

679
00:27:52,840 --> 00:27:55,935
Taking some risks. Oh,
I like that. Go big or go home, huh?

680
00:27:55,960 --> 00:27:58,815
ELLIE: Timur is related
to spicy Szechuan pepper.

681
00:27:58,840 --> 00:28:01,095
Ajay and Petra are combining it

682
00:28:01,120 --> 00:28:02,615
with a raspberry compote.

683
00:28:02,640 --> 00:28:04,135
Balanced on a sugar pillar,

684
00:28:04,160 --> 00:28:05,695
their nougatine circus tent

685
00:28:05,720 --> 00:28:07,735
will hide malt namelaka choux buns

686
00:28:07,760 --> 00:28:09,655
and a sugar elephant inside.

687
00:28:09,680 --> 00:28:11,615
If you had to be in the circus,
Ajay,

688
00:28:11,640 --> 00:28:12,895
what would your act be?

689
00:28:12,920 --> 00:28:14,255
Juggler? Trapeze?

690
00:28:14,280 --> 00:28:15,535
I cannot juggle.

691
00:28:15,560 --> 00:28:18,175
I'm scared of heights, to a degree.

692
00:28:18,200 --> 00:28:19,975
What about lion tamer?

693
00:28:20,000 --> 00:28:22,335
If you can cope with Petra
in a bad mood,

694
00:28:22,360 --> 00:28:24,855
you might be all right.
HE LAUGHS

695
00:28:24,880 --> 00:28:28,575
But Ajay and Petra's elephant
won't be the only dumbo on display.

696
00:28:28,600 --> 00:28:31,175
Building an elephant
standing on a ball, essentially,

697
00:28:31,200 --> 00:28:33,135
which Ben's got
an excellent name for.

698
00:28:33,160 --> 00:28:35,695
What's the elephant's name, Ben?
It's Chenoit.

699
00:28:35,720 --> 00:28:37,655
Oh, a mix between
"Cherish" and "Benoit".

700
00:28:37,680 --> 00:28:39,575
She's colourful, she's flamboyant...
Yeah.

701
00:28:39,600 --> 00:28:41,175
...but she's also powerful and stern.

702
00:28:41,200 --> 00:28:42,255
So, hopefully... OK.

703
00:28:42,280 --> 00:28:44,015
...she'll be a good match
for the others.

704
00:28:44,040 --> 00:28:45,855
Ben and Jason's nougatine elephant

705
00:28:45,880 --> 00:28:47,215
will balance on a ball

706
00:28:47,240 --> 00:28:48,655
of toffee apple choux buns

707
00:28:48,680 --> 00:28:50,935
filled with apple and yuzu compote.

708
00:28:50,960 --> 00:28:52,455
The animal will be adorned

709
00:28:52,480 --> 00:28:53,935
with elaborate sugar work

710
00:28:53,960 --> 00:28:55,335
and smores-inspired eclairs

711
00:28:55,360 --> 00:28:56,935
filled with chocolate flavours,

712
00:28:56,960 --> 00:28:58,215
and finished with a coating

713
00:28:58,240 --> 00:28:59,295
of marshmallow.

714
00:28:59,320 --> 00:29:01,655
Apricot marshmallow sits
on top of your choux bun?

715
00:29:01,680 --> 00:29:03,215
Yeah, so, the eclairs will be clipped
in the marshmallow.

716
00:29:03,240 --> 00:29:05,615
Then we'll torch it so you get
a little bit of that smokiness. OK.

717
00:29:05,640 --> 00:29:07,935
Ancl that will be placed
on the elephant? Yes.

718
00:29:07,960 --> 00:29:09,815
Wow. Let's hope for the best.

719
00:29:09,840 --> 00:29:11,775
I'm happy
with the brown sugar elephant.

720
00:29:11,800 --> 00:29:15,455
Going to blow some balloons as well
for the top of the tent.

721
00:29:15,480 --> 00:29:19,495
ELLIE: The judges are expecting
the chefs to showcase sugar work...

722
00:29:19,520 --> 00:29:22,175
Yay! These look amazing. Yes!

723
00:29:23,360 --> 00:29:25,695
...in both
their showpiece structures...

724
00:29:25,720 --> 00:29:28,495
That's the stand the whole showpiece
is going to be based on.

725
00:29:28,520 --> 00:29:30,815
We don't want it soft.
Otherwise, it'll collapse.

726
00:29:30,840 --> 00:29:32,695
...and decorations.

727
00:29:32,720 --> 00:29:34,735
This is just going
to be some garnishes

728
00:29:34,760 --> 00:29:36,655
to just add some wacky shapes
and colours,

729
00:29:36,680 --> 00:29:39,895
cos when you're at a circus,
the whole theme is wacky.

730
00:29:39,920 --> 00:29:41,935
Gerol and Michael's sugar work

731
00:29:41,960 --> 00:29:45,615
will include a hand-painted
past ill age clown.

732
00:29:45,640 --> 00:29:48,655
MICHAEL: We are hoping
to take on a jack-in-the-box.

733
00:29:48,680 --> 00:29:50,415
Is it circus-like, jack-in-the-box?

734
00:29:50,440 --> 00:29:52,335
Jack-in-the-box is normally a clown.

735
00:29:52,360 --> 00:29:54,295
We've got the clown hands,
the clown feet.

736
00:29:54,320 --> 00:29:56,615
OK, tell us about your choux.

737
00:29:56,640 --> 00:29:59,895
Today, we made sweetcorn
pastry cream.

738
00:29:59,920 --> 00:30:01,695
Sweetcorn in Asia,

739
00:30:01,720 --> 00:30:04,215
we use a lot of sweetcorn
as a dessert,

740
00:30:04,240 --> 00:30:06,535
so it's actually quite common
for us, isn't it? Yes.

741
00:30:06,560 --> 00:30:09,415
It's sort of our take of popcorn.

742
00:30:09,440 --> 00:30:12,295
LIAM: Gerol and Michael's
red nougatine jack-in-the-box

743
00:30:12,320 --> 00:30:14,615
will be coated with toffee apple
choux buns

744
00:30:14,640 --> 00:30:16,255
and sweetcorn and blueberry eclairs,

745
00:30:16,280 --> 00:30:18,855
and festooned
with sugar work novelties.

746
00:30:18,880 --> 00:30:21,255
If you had to be a circus act,
what act would you be?

747
00:30:21,280 --> 00:30:22,455
Maybe a mime.

748
00:30:22,480 --> 00:30:23,895
What, these ones?

749
00:30:23,920 --> 00:30:26,175
MICHAEL LAUGHS
Oh, there you go.

750
00:30:27,040 --> 00:30:28,775
SHE LAUGHS

751
00:30:28,800 --> 00:30:31,135
Right, the tubes are nice and level,
all the same size.

752
00:30:31,160 --> 00:30:33,015
To give
their showpieces structure...

753
00:30:33,040 --> 00:30:35,695
ANDREW: This is the nougatine -
just caramel and almonds.

754
00:30:35,720 --> 00:30:38,015
...the chefs will use nougatine.

755
00:30:38,040 --> 00:30:41,375
The last time I made it was about
15 years ago, and then two days ago.

756
00:30:41,400 --> 00:30:43,175
It's notoriously temperamental,

757
00:30:43,200 --> 00:30:46,055
only workable
when the sugar is dangerously hot.

758
00:30:46,080 --> 00:30:47,935
My hands are burning.

759
00:30:47,960 --> 00:30:49,455
Getting the perfect shape...

760
00:30:49,480 --> 00:30:51,095
HE GASPS
It fits like a glove.

761
00:30:51,120 --> 00:30:54,055
...is both hard work...

762
00:30:54,080 --> 00:30:55,375
...and a fine art.

763
00:30:55,400 --> 00:30:58,495
It's just fallen. It's got warm.

764
00:30:58,520 --> 00:31:01,375
We're going to put that in there.

765
00:31:01,400 --> 00:31:03,615
Let's not cry over spilt milk.

766
00:31:05,080 --> 00:31:07,055
Chefs, you are halfway through.

767
00:31:07,080 --> 00:31:08,975
Which, considering
how long we've given you,

768
00:31:09,000 --> 00:31:10,855
is actually quite a long time.

769
00:31:10,880 --> 00:31:13,215
It is, right? Yeah.
Two hours. Chop chop.

770
00:31:13,240 --> 00:31:15,015
Yeah. OK, go for it.

771
00:31:15,040 --> 00:31:16,375
As the choux comes out...

772
00:31:16,400 --> 00:31:18,695
Yeah, looks good so far. Oh, BLEEP!

773
00:31:18,720 --> 00:31:22,055
...it's now the chefs find out
if their bakes are up to scratch.

774
00:31:22,080 --> 00:31:23,855
Yeah, they've come out quite nicely.

775
00:31:23,880 --> 00:31:25,575
just trim the craquelin
a little bit,

776
00:31:25,600 --> 00:31:27,055
but beyond that, we're OK.

777
00:31:27,080 --> 00:31:28,775
If their recipe is
even slightly wrong...

778
00:31:30,440 --> 00:31:33,535
...their eclairs and buns won't have
the right height or texture.

779
00:31:36,200 --> 00:31:38,655
BEN: The eclairs look great,
JASON: Thank you, kindly.

780
00:31:38,680 --> 00:31:40,495
GEROL: Looks good.

781
00:31:40,520 --> 00:31:43,495
Eclairs didn't turn out the way
I wanted them to.

782
00:31:43,520 --> 00:31:45,055
Maybe the mix was a bit too soft.

783
00:31:56,600 --> 00:31:57,735
Corning through behind.

784
00:31:57,760 --> 00:31:59,695
The chefs have an hour
and a half left

785
00:31:59,720 --> 00:32:02,295
to conjure up their stunning
circus showpieces...

786
00:32:02,320 --> 00:32:03,535
BEN: Choux's all out of the oven,
yeah?

787
00:32:03,560 --> 00:32:05,215
JASON: Yeah, choux's out
of the oven.

788
00:32:05,240 --> 00:32:06,695
...built from 160 choux.

789
00:32:06,720 --> 00:32:07,775
So far, so good.

790
00:32:07,800 --> 00:32:11,255
But Ajay and Petra's eclairs
haven't risen to the challenge...

791
00:32:11,280 --> 00:32:13,135
The eclairs collapsed.

792
00:32:13,160 --> 00:32:14,255
...so to save time,

793
00:32:14,280 --> 00:32:17,455
they are risking making the same mix
slightly differently.

794
00:32:17,480 --> 00:32:20,335
I'm going to put them back in,
but we'll put the oven up higher.

795
00:32:20,360 --> 00:32:22,255
All the structural pieces
are built now.

796
00:32:22,280 --> 00:32:24,695
With their nougatine kit
of parts prepared,

797
00:32:24,720 --> 00:32:27,175
the chefs can begin
to assemble their designs.

798
00:32:27,200 --> 00:32:28,855
It's a lot of nougatine
that we're doing,

799
00:32:28,880 --> 00:32:30,495
and we've got to build it
quite high.

800
00:32:30,520 --> 00:32:33,055
Yeah, there's a lot of engineering
today, isn't there? Yes.

801
00:32:33,080 --> 00:32:34,975
Bakers as well as builders, then.
Yeah.

802
00:32:35,000 --> 00:32:36,295
THEY LAUGH

803
00:32:36,320 --> 00:32:38,695
It is not an easy challenge today.

804
00:32:38,720 --> 00:32:41,055
Spectacular is what
we're looking for.

805
00:32:41,080 --> 00:32:43,695
Jason, the arm itself, let's do
the arm first. Mm-hm. There.

806
00:32:43,720 --> 00:32:47,095
Ben and Jason...
Yeah, a juggling elephant.

807
00:32:47,120 --> 00:32:48,255
I like the design

808
00:32:48,280 --> 00:32:50,655
because it places us
exactly in the circus mind.

809
00:32:50,680 --> 00:32:53,015
just need to hold that for a minute,
OK? OK holding that?

810
00:32:53,040 --> 00:32:54,615
I'll put some sugar
around the base of it.

811
00:32:54,640 --> 00:32:56,255
Make sure that join
is really strong.

812
00:32:56,280 --> 00:32:58,615
NATHAN: I'm just kind of glueing
the roof together,

813
00:32:58,640 --> 00:33:02,255
and then we're going to stick
the round choux on the top of this.

814
00:33:02,280 --> 00:33:04,575
Crossbasket Castle,
we've got Nathan and Andrew.

815
00:33:04,600 --> 00:33:05,775
They are making a carousel.

816
00:33:05,800 --> 00:33:07,735
Yeah. Is this enough?

817
00:33:07,760 --> 00:33:10,095
There doesn't seem to be
a lot of sugar work

818
00:33:10,120 --> 00:33:12,575
or anything else other than
the choux bun and the nougatine.

819
00:33:12,600 --> 00:33:14,935
It's a time for them
to show their skill set.

820
00:33:14,960 --> 00:33:17,295
ANDREW: I'm just sticking the choux
onto the nougatine.

821
00:33:17,320 --> 00:33:20,015
The Royal Air Force Club,
Gerol and Michael,

822
00:33:20,040 --> 00:33:22,615
they've got a jack-in-the-box.

823
00:33:22,640 --> 00:33:26,175
Clown head coming out of it.
Is that going to be circus enough?

824
00:33:26,200 --> 00:33:27,655
I'm going to try to get the hole

825
00:33:27,680 --> 00:33:30,335
in the middle of the roof
of the circus tent.

826
00:33:30,360 --> 00:33:32,695
I love their design,
that circus tent.

827
00:33:32,720 --> 00:33:35,575
But if Ajay and Petra
don't get their choux right,

828
00:33:35,600 --> 00:33:36,975
they will be in trouble.

829
00:33:37,000 --> 00:33:40,415
AjAY: I'm going to give it
another two minutes.

830
00:33:40,440 --> 00:33:43,255
I think they might be walking
a very tight rope at the minute.

831
00:33:43,280 --> 00:33:44,575
How are things going?

832
00:33:44,600 --> 00:33:45,815
Good.

833
00:33:45,840 --> 00:33:47,775
Uh, all right. Yeah.

834
00:33:47,800 --> 00:33:50,135
Why did you why did you look
at Petra, then, Ajay?

835
00:33:50,160 --> 00:33:51,615
She's scaring me.
HE CHUCKLES

836
00:33:51,640 --> 00:33:53,615
LIAM: Chefs, you have one hour left.

837
00:33:53,640 --> 00:33:54,895
Push, push, push, yeah?

838
00:33:54,920 --> 00:33:56,495
We've got a lot to get together.

839
00:33:56,520 --> 00:33:59,775
Crisp perfectly-sized choux
is only the beginning.

840
00:33:59,800 --> 00:34:03,295
I'm just filling the choux now
with our white chocolate whip,

841
00:34:03,320 --> 00:34:05,655
and then I'm going to put
a bit of apple gel in it.

842
00:34:05,680 --> 00:34:07,535
just have to work
as fast as possible.

843
00:34:07,560 --> 00:34:11,535
It's crucial the chefs deliver
delicious fillings within.

844
00:34:11,560 --> 00:34:13,175
Here we have orange

845
00:34:13,200 --> 00:34:15,575
and spiced rum gel
going into the choux.

846
00:34:15,600 --> 00:34:18,415
I've already put my salted caramel
pastry cream in,

847
00:34:18,440 --> 00:34:20,815
and now I'm just topping up
with my apple compote.

848
00:34:20,840 --> 00:34:23,135
This is our eclair choux pastry,

849
00:34:23,160 --> 00:34:27,095
so we've got a dark chocolate
creme pat with a macadamia praline.

850
00:34:27,120 --> 00:34:30,695
And then we're going to dip the top
in an apricot meringue.

851
00:34:30,720 --> 00:34:32,215
AjAY: The second batch of eclairs

852
00:34:32,240 --> 00:34:34,175
are looking a lot better
than the first.

853
00:34:34,200 --> 00:34:37,375
We're going to start building
the choux around everything now.

854
00:34:37,400 --> 00:34:39,735
NATHAN: Yeah, I'm going
to start sticking now.

855
00:34:39,760 --> 00:34:42,295
I'm basically sticking
a row of flat ones to the pillar.

856
00:34:42,320 --> 00:34:43,815
It should give us a ball-ish.

857
00:34:43,840 --> 00:34:45,615
It's an elephant, right?
It's an elephant.

858
00:34:45,640 --> 00:34:47,135
I can see the trunk.

859
00:34:47,160 --> 00:34:49,135
It'll have a good outfit
like Cherish in a minute.

860
00:34:49,160 --> 00:34:50,215
What's the outfit?

861
00:34:50,240 --> 00:34:52,295
Red, white, orange, yellow sugar.

862
00:34:52,320 --> 00:34:54,615
Ancl it's going to be standing
on top of a platform as well, yeah?

863
00:34:54,640 --> 00:34:55,895
Yeah, yeah. It'll be on top of that.

864
00:34:55,920 --> 00:34:58,295
As the circus structures
start to grow,

865
00:34:58,320 --> 00:35:02,695
it's now the chefs find out if
their engineering is up to the job.

866
00:35:02,720 --> 00:35:04,655
Push all the way to the end, yeah?
Yeah.

867
00:35:04,680 --> 00:35:05,975
One more ribbon on this side,

868
00:35:06,000 --> 00:35:08,335
and then I'm going
to come and help you.

869
00:35:08,360 --> 00:35:09,535
BLEEP!

870
00:35:10,960 --> 00:35:12,455
AjAY: Bit worried about this now.

871
00:35:12,480 --> 00:35:15,655
Oh, gosh. Petra and A jay's one
is very on the wonk.

872
00:35:20,760 --> 00:35:23,895
Chefs, 30 minutes
until the circus comes to town.

873
00:35:23,920 --> 00:35:26,375
Final sprint, Gerol, yeah?
One last push, yeah?

874
00:35:26,400 --> 00:35:28,695
I'm going to do some trapeze
across the kitchen.

875
00:35:28,720 --> 00:35:30,135
I'm going to grow a beard.

876
00:35:31,440 --> 00:35:33,415
BEN: Jason, it's not releasing
very easily mate.

877
00:35:33,440 --> 00:35:34,495
We have to twist it out.

878
00:35:39,320 --> 00:35:41,215
AjAY: I'm terrified
of picking it up.

879
00:35:41,240 --> 00:35:43,815
PETRA: Let's just carry on.
Move it? Shall we move it? Yeah.

880
00:35:43,840 --> 00:35:45,335
NATHAN: OK, let's carry.

881
00:35:48,120 --> 00:35:52,015
BLEEP! Thank BLEEP God. Oh, my God.

882
00:35:53,880 --> 00:35:57,815
NATHAN: OK, let's stick the top on.
Can you hold it?

883
00:35:57,840 --> 00:35:59,055
There. Stick those there.

884
00:35:59,080 --> 00:36:00,495
Yes? No?

885
00:36:00,520 --> 00:36:02,175
Left. To the left, Chef.

886
00:36:02,200 --> 00:36:04,815
AjAY: Put something underneath it
to make it stand straight.

887
00:36:04,840 --> 00:36:06,335
NATHAN: This is going to fall off.

888
00:36:07,480 --> 00:36:09,775
BEN: I'm going to need to touch
the meringue up at the end.

889
00:36:09,800 --> 00:36:11,215
Roll up, roll up!

890
00:36:11,240 --> 00:36:13,535
15 minutes to go!

891
00:36:13,560 --> 00:36:16,495
Until the greatest show...piece.

892
00:36:16,520 --> 00:36:17,775
Very good.

893
00:36:17,800 --> 00:36:19,215
BLEEP!

894
00:36:20,680 --> 00:36:22,215
BEN: Get these on, no matter what.

895
00:36:22,240 --> 00:36:25,335
just stay the whole time
cool, calm, collected. JASON: OK.

896
00:36:25,360 --> 00:36:26,535
PETRA: Can I put the roof on?

897
00:36:30,080 --> 00:36:33,215
GEROL: This is the focal point of
the showpiece, so I want this on.

898
00:36:33,240 --> 00:36:35,575
We'll at least get the top done.

899
00:36:35,600 --> 00:36:37,175
They're not really sticking

900
00:36:37,200 --> 00:36:39,455
because of the marshmallow,
to be quite honest.

901
00:36:44,200 --> 00:36:46,055
Chefs, you have one minute to go.

902
00:36:46,080 --> 00:36:48,095
That is leaning so much.

903
00:36:48,120 --> 00:36:50,375
It's uglier
than she was in practice.

904
00:36:51,280 --> 00:36:52,415
BLEEP me.

905
00:36:56,000 --> 00:36:58,575
Chefs, your time is up.

906
00:36:58,600 --> 00:37:01,095
Please step away
from your showpieces.

907
00:37:01,120 --> 00:37:02,415
Ah!

908
00:37:02,440 --> 00:37:03,815
NATHAN: BLEEP mess.

909
00:37:03,840 --> 00:37:05,655
BEN: It's not
the best-looking version

910
00:37:05,680 --> 00:37:07,455
of the showpiece, but it's standing.

911
00:37:07,480 --> 00:37:10,055
Not great. Not great at all.

912
00:37:10,080 --> 00:37:12,935
GEROL: I think it is the column
that's, uh, too soft.

913
00:37:12,960 --> 00:37:14,535
Ajay and Petra's.

914
00:37:28,320 --> 00:37:31,575
Three incredible nougatine towers,

915
00:37:31,600 --> 00:37:35,495
dozens of choux buns
and sugar work decorations,

916
00:37:35,520 --> 00:37:39,935
all constructed in five hectic hours.

917
00:37:39,960 --> 00:37:43,135
And one proving
how difficult sugar work can be.

918
00:37:48,400 --> 00:37:50,655
<i>May and Petra from Adam's,
come on up.</i>

919
00:37:59,080 --> 00:38:01,975
OK, chefs, the elephant
in the room. What happened?

920
00:38:02,000 --> 00:38:04,295
Our casting sugar
probably wasn't taken

921
00:38:04,320 --> 00:38:05,775
to a high enough temperature,

922
00:38:05,800 --> 00:38:08,975
so it's soft, and then over time
it started to slowly...

923
00:38:09,000 --> 00:38:10,135
Gradually...

924
00:38:10,160 --> 00:38:11,335
HE WHISTLES
"tilting,

925
00:38:11,360 --> 00:38:13,255
and eventually, it collapsed.

926
00:38:13,280 --> 00:38:15,735
Otherwise, I like
what you were trying to do.

927
00:38:15,760 --> 00:38:18,375
But the choux pastry,
they are very flat, very small.

928
00:38:18,400 --> 00:38:19,655
So, what have we got?

929
00:38:19,680 --> 00:38:21,975
PETRA: The bun is filled
with malt namelaka,

930
00:38:22,000 --> 00:38:24,295
and you have spiced rum gel inside.

931
00:38:29,200 --> 00:38:31,775
OK, the choux pastry's under baked.
It feels a bit too soft.

932
00:38:31,800 --> 00:38:33,655
But the cream is beautiful
and silky.

933
00:38:33,680 --> 00:38:37,495
As I say, with you guys,
taste will always be nice.

934
00:38:37,520 --> 00:38:40,335
Ancl the other one,
it doesn't look like a choux pastry.

935
00:38:40,360 --> 00:38:42,655
It looks like a sponge. A bit flat.

936
00:38:42,680 --> 00:38:44,575
It's a raspberry compote

937
00:38:44,600 --> 00:38:47,255
with a Timur
white chocolate ganache.

938
00:38:50,080 --> 00:38:52,775
Same story.
The choux pastry, too tight.

939
00:38:52,800 --> 00:38:55,975
There's barely enough space
for the filling to go in.

940
00:38:56,000 --> 00:38:57,895
The raspberry gel is beautiful.

941
00:38:57,920 --> 00:39:00,255
The Timur is a little bit
too strong as well.

942
00:39:00,280 --> 00:39:03,775
The pepper, at the moment, I can feel
a numb sensation on my palate.

943
00:39:03,800 --> 00:39:06,135
You could have drawn back
a little bit.

944
00:39:06,160 --> 00:39:09,295
OK, we've got to consider this.
Thank you very much.

945
00:39:09,320 --> 00:39:11,575
Thank you. We'll see you
a bit later, yeah?

946
00:39:25,040 --> 00:39:26,295
OK, I think, first of all,

947
00:39:26,320 --> 00:39:28,735
I can see the elephant
and I can see the choux.

948
00:39:28,760 --> 00:39:32,135
However, it wasn't as elegant
as I like it to be.

949
00:39:32,160 --> 00:39:35,935
You have potentially the best
choux pastry in the kitchen today,

950
00:39:35,960 --> 00:39:39,615
and they are covered
really poorly with marshmallow.

951
00:39:39,640 --> 00:39:42,615
JASON: So, the choux pastry is
inspired by the toffee apples

952
00:39:42,640 --> 00:39:44,055
you get in the circus.

953
00:39:44,080 --> 00:39:46,455
So, we have a caramel
ancl hazelnut creme patisserie

954
00:39:46,480 --> 00:39:49,215
with a pink lady and yuzu gel.

955
00:39:51,040 --> 00:39:55,415
Your flavour profile is very subtle,
and I can't taste the yuzu.

956
00:39:55,440 --> 00:39:58,775
For me, it feels a bit dry.
Flavours - I like the flavours.

957
00:39:58,800 --> 00:40:00,575
So, what have we got next?

958
00:40:00,600 --> 00:40:03,175
So, we have
a smores-inspired choux pastry.

959
00:40:03,200 --> 00:40:05,815
So, we've got a dark chocolate
creme patisserie

960
00:40:05,840 --> 00:40:08,895
filled with a macadamia praline
with an apricot marshmallow.

961
00:40:10,600 --> 00:40:13,535
OK, for the marshmallow,
I really like the taste profile,

962
00:40:13,560 --> 00:40:16,375
but it's very heavy,
and that's all stuck on my hand.

963
00:40:16,400 --> 00:40:18,975
Good effort, but it's not there.

964
00:40:19,000 --> 00:40:20,615
The filling inside is OK,

965
00:40:20,640 --> 00:40:23,615
so I think, ultimately,
a lot of technicality and effort

966
00:40:23,640 --> 00:40:26,855
has gone into your work,
but there is the refinement element

967
00:40:26,880 --> 00:40:28,655
that you guys need to work on. Yeah.

968
00:40:28,680 --> 00:40:30,935
Thank you very much.
Thanks, chefs. Thank you, chefs.

969
00:40:34,880 --> 00:40:37,415
Was it all bad? I think it was OK.

970
00:40:46,920 --> 00:40:48,575
So, overall, we have a showpiece.

971
00:40:48,600 --> 00:40:50,855
However, it's very stagnant for me.

972
00:40:50,880 --> 00:40:52,255
There isn't any life.

973
00:40:52,280 --> 00:40:53,855
Do I see the circus? Yes.

974
00:40:53,880 --> 00:40:55,215
I see it because of the clown.

975
00:40:55,240 --> 00:40:56,975
Without the clown,
I don't know where I am.

976
00:40:57,000 --> 00:40:58,215
Choux buns.

977
00:40:58,240 --> 00:41:01,175
GEROL: So, the yellow is
a sweetcorn pastry cream

978
00:41:01,200 --> 00:41:02,655
with blueberry jam.

979
00:41:06,040 --> 00:41:07,175
OK.

980
00:41:07,200 --> 00:41:08,575
Overall, taste-wise,

981
00:41:08,600 --> 00:41:11,095
it's actually quite intriguing
to eat,

982
00:41:11,120 --> 00:41:14,175
because sweetcorn blueberry
it's actually quite nice.

983
00:41:14,200 --> 00:41:15,935
The eclair hasn't puffed up enough.

984
00:41:15,960 --> 00:41:18,415
I've got one side
with the blueberry jam,

985
00:41:18,440 --> 00:41:20,215
the other side
with the sweetcorn cream.

986
00:41:20,240 --> 00:41:22,855
I wish there was a little bit more
of a combination when you eat it.

987
00:41:22,880 --> 00:41:25,495
So, the red one is
a sticky toffee apple.

988
00:41:25,520 --> 00:41:29,335
It's a caramel pastry cream
and a three-apple compote.

989
00:41:32,280 --> 00:41:34,655
I like the flavour profile
of your compote.

990
00:41:34,680 --> 00:41:37,535
However,
I miss the texture of the apple.

991
00:41:37,560 --> 00:41:39,895
At the moment,
I eat it, I don't remember it.

992
00:41:39,920 --> 00:41:42,295
Am I transported
into a world of toffee apple?

993
00:41:42,320 --> 00:41:45,735
Yes, but is this good enough
to go forward? We'll see.

994
00:41:45,760 --> 00:41:48,535
Thank you very much. Thank you.
Thank you, Chef. See you later.

995
00:41:59,560 --> 00:42:02,375
I have to say,
it's an imposing structure,

996
00:42:02,400 --> 00:42:05,455
but is it making me think circus?

997
00:42:05,480 --> 00:42:07,415
Not by the slightest.

998
00:42:07,440 --> 00:42:12,215
It does look more like
a bedside table lamp.

999
00:42:12,240 --> 00:42:14,055
I think you need more work in it

1000
00:42:14,080 --> 00:42:16,375
to make it a little bit
more flamboyant,

1001
00:42:16,400 --> 00:42:17,935
a little bit more fun.

1002
00:42:17,960 --> 00:42:20,495
Visually, your choux buns,
the baking is OK.

1003
00:42:20,520 --> 00:42:23,375
NATHAN: The choux buns are
apple and white chocolate.

1004
00:42:25,200 --> 00:42:27,935
The texture of your cream
is beautiful and silky.

1005
00:42:27,960 --> 00:42:30,255
The white chocolate flavour
of your whipped ganache,

1006
00:42:30,280 --> 00:42:31,735
I'm not too keen on.

1007
00:42:31,760 --> 00:42:34,415
ANDREW: So, this is
a caramelised popcorn cremeux.

1008
00:42:37,520 --> 00:42:40,095
I think it's quite bland.
I don't taste the popcorn.

1009
00:42:40,120 --> 00:42:41,615
I crave the popcorn.

1010
00:42:41,640 --> 00:42:43,935
This is good, but it's not there yet.

1011
00:42:43,960 --> 00:42:46,655
A little bit like your showpiece,
and on that bombshell...

1012
00:42:46,680 --> 00:42:49,655
Thank you, chefs. Thank you
very much. See you later. Thank you.

1013
00:42:51,400 --> 00:42:53,695
I know what kind of lampshade
he's talking about.

1014
00:42:53,720 --> 00:42:55,535
My gran had one pretty similar.

1015
00:42:57,800 --> 00:42:59,215
LIAM: Based on both challenges,

1016
00:42:59,240 --> 00:43:02,695
the judges will now rank the teams
and decide who they want

1017
00:43:02,720 --> 00:43:04,975
to take through to the final six.

1018
00:43:05,000 --> 00:43:07,255
What a shame the showpiece collapsed.

1019
00:43:07,280 --> 00:43:09,615
I'm guessing we'd be the bottom two.

1020
00:43:09,640 --> 00:43:12,135
The choux buns, lovely flavour,

1021
00:43:12,160 --> 00:43:14,535
but the choux pastry wasn't
puffed up enough. Yes, yes.

1022
00:43:14,560 --> 00:43:17,215
Would be really nice
to be in the top six.

1023
00:43:17,240 --> 00:43:19,735
Did it take us
to the world of circus?

1024
00:43:19,760 --> 00:43:22,455
It's a massive lamp.
I said that it's a mushroom.

1025
00:43:22,480 --> 00:43:24,935
Well, I think we showed
good basic skills,

1026
00:43:24,960 --> 00:43:26,575
but I'd say I'm pretty nervous.

1027
00:43:26,600 --> 00:43:29,175
Yesterday,
they had really a good clay,

1028
00:43:29,200 --> 00:43:32,415
but the big question is,
was yesterday just a blip?

1029
00:43:32,440 --> 00:43:33,495
Not as good a day today,

1030
00:43:33,520 --> 00:43:36,095
but I'm still happy with how we did
in the grand scheme of things.

1031
00:43:36,120 --> 00:43:38,495
I think it's the first week we've
started to perform, to be honest.

1032
00:43:38,520 --> 00:43:40,215
This is good skills.

1033
00:43:40,240 --> 00:43:43,535
ELLIE: Benoit and Cherish
have made their decision.

1034
00:43:45,440 --> 00:43:47,735
After two days of testing challenges,

1035
00:43:47,760 --> 00:43:50,215
the judges have ranked
this heat's order of excellence

1036
00:43:50,240 --> 00:43:52,095
from first to last place.

1037
00:43:52,120 --> 00:43:55,175
The judges thought while there could
only be one winner this week,

1038
00:43:55,200 --> 00:43:58,455
the competition behind them
was incredibly tight,

1039
00:43:58,480 --> 00:44:00,735
but congratulations...

1040
00:44:00,760 --> 00:44:01,975
...Ben and Jason -

1041
00:44:02,000 --> 00:44:04,255
you are through to the next round
of the competition.

1042
00:44:08,560 --> 00:44:11,335
The team in second place are...

1043
00:44:11,360 --> 00:44:14,015
...Gerol and Michael
from the Royal Air Force Club.

1044
00:44:14,040 --> 00:44:17,335
Congratulations. Well done.
You're through to the next round.

1045
00:44:17,360 --> 00:44:19,775
Have you said a little prayer yet?
THEY CH UCKLE

1046
00:44:19,800 --> 00:44:24,135
Which leaves Nathan and Andrew
from Crossbasket Castle

1047
00:44:24,160 --> 00:44:26,455
<i>and May and Petra from Adam's.</i>

1048
00:44:26,480 --> 00:44:29,575
After much deliberation,
Benoit and Cherish decided

1049
00:44:29,600 --> 00:44:32,575
that the team who'll be leaving
the competition tonight is...

1050
00:44:36,360 --> 00:44:38,015
...Nathan and Andrew.

1051
00:44:38,040 --> 00:44:39,655
Congratulations to the rest of you.

1052
00:44:39,680 --> 00:44:41,375
We'll see you in a couple
of weeks' time.

1053
00:44:41,400 --> 00:44:42,815
Thank you.

1054
00:44:42,840 --> 00:44:46,135
Obviously, really disappointed.
Somebody has to get eliminated.

1055
00:44:46,160 --> 00:44:48,695
And for the past two days,
we didn't put our best foot forward.

1056
00:44:48,720 --> 00:44:50,015
We're very proud.

1057
00:44:50,040 --> 00:44:53,335
I think we can leave the competition
with our heads held high.

1058
00:44:53,360 --> 00:44:56,495
Nathan and Andrew
from Crossbasket Castle

1059
00:44:56,520 --> 00:44:59,135
has left today
because they had two bad days.

1060
00:44:59,160 --> 00:45:01,655
You have to go back home very proud
of what you have clone,

1061
00:45:01,680 --> 00:45:03,975
and perhaps work these details.

1062
00:45:04,000 --> 00:45:06,295
It's been a massive learning curve
as a whole.

1063
00:45:06,320 --> 00:45:07,455
Well clone. Thank you.

1064
00:45:07,480 --> 00:45:09,855
MICHAEL: You deserved that.
You really did. Well done.

1065
00:45:09,880 --> 00:45:12,175
It's been a nice boost to go
into the final six coming first.

1066
00:45:12,200 --> 00:45:13,655
I think it shows us why we're here.

1067
00:45:13,680 --> 00:45:17,015
A nice change for choux... For sure.
"For choux".Jesus!

1068
00:45:17,040 --> 00:45:18,255
BEN LAUGHS

1069
00:45:18,280 --> 00:45:20,775
Ben and Jason have been
pretty much all the time

1070
00:45:20,800 --> 00:45:24,015
at the bottom of, uh,
the ranking of this competition,

1071
00:45:24,040 --> 00:45:26,015
but they were on it from the get-go,

1072
00:45:26,040 --> 00:45:28,415
and they delivered beautiful
viennoiseries to us,

1073
00:45:28,440 --> 00:45:29,975
so they are on top today
because of that.

1074
00:45:31,160 --> 00:45:32,495
Well done, Michael. Thank you.

1075
00:45:32,520 --> 00:45:34,375
Congratulations. Cheers.
Thanks very much.

1076
00:45:34,400 --> 00:45:35,895
Second again. Second again.

1077
00:45:35,920 --> 00:45:37,015
Seriously!

1078
00:45:37,040 --> 00:45:39,975
Always the bridesmaid, never
the bride, yeah, but there we go.

1079
00:45:40,000 --> 00:45:42,415
AjAY: Through, just about.
It feels great, yeah.

1080
00:45:42,440 --> 00:45:44,735
Really happy we are going through,

1081
00:45:44,760 --> 00:45:47,575
and hope we're going to show
a better side of us next week.

1082
00:45:47,600 --> 00:45:50,255
This is going to be a very tough
competition moving forward.

1083
00:45:50,280 --> 00:45:52,255
The final six is not
an easy place to be.

1084
00:45:52,280 --> 00:45:54,095
LIAM: Next time...

1085
00:45:54,120 --> 00:45:55,255
Ooh!

1086
00:45:55,280 --> 00:45:56,695
...a brand-new batch of teams...

1087
00:45:56,720 --> 00:45:58,055
Such a pressure!

1088
00:45:58,080 --> 00:46:00,055
This is going to be
like a Russian roulette.

1089
00:46:00,080 --> 00:46:02,095
...attempt to fight their way
to the top...

1090
00:46:02,120 --> 00:46:04,055
I'm actually a black belt
in karate.

1091
00:46:04,080 --> 00:46:05,815
...with a Benoit favourite...

1092
00:46:05,840 --> 00:46:08,535
I can have this all clay.
They're, like, so phallic!

1093
00:46:08,560 --> 00:46:10,375
...and aim to baffle the judges...

1094
00:46:10,400 --> 00:46:12,735
Hopefully, it's a trick
to the eye for them.

1095
00:46:12,760 --> 00:46:15,095
...with a deceptive
trick-of-the-eye showpiece.

1096
00:46:15,120 --> 00:46:16,695
It's falling apart. Can I...?
SHE GASPS

1097
00:46:16,720 --> 00:46:17,895
Oh!

1098
00:46:17,920 --> 00:46:19,215
Oh, gosh!

1099
00:46:39,920 --> 00:46:41,895
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