1
00:00:02,120 --> 00:00:03,415
Last time on Bake Off:
The Professionals...

2
00:00:03,440 --> 00:00:04,455
Strike a pose.

3
00:00:04,480 --> 00:00:06,415
The teams fought over fashion...

4
00:00:06,440 --> 00:00:07,935
And what do you think
of Benoit's style?

5
00:00:07,960 --> 00:00:10,495
Benoit'd look good in a bin bag.
Ha-ha-ha!

6
00:00:10,520 --> 00:00:13,575
...while Bharat and john showcased
elegant sugar work...

7
00:00:13,600 --> 00:00:15,175
Look at the number
of skills you brought here.

8
00:00:15,200 --> 00:00:16,695
You are the team to beat today.

9
00:00:16,720 --> 00:00:19,455
...Neil and Nicole struggled
to stay on trend...

10
00:00:19,480 --> 00:00:21,775
I really just
need to get these boxes built.

11
00:00:21,800 --> 00:00:23,495
...but it was Kate and Hayley...

12
00:00:23,520 --> 00:00:24,655
I'm having a nightmare.

13
00:00:24,680 --> 00:00:26,295
...who came undone at the seams...

14
00:00:26,320 --> 00:00:28,575
it just reminds me of ET.

15
00:00:28,600 --> 00:00:30,015
...and had to say goodbye.

16
00:00:30,040 --> 00:00:32,975
You never know, we could be back in
a few years.

17
00:00:33,000 --> 00:00:34,215
This time...

18
00:00:34,240 --> 00:00:35,335
Let's go.

19
00:00:35,360 --> 00:00:36,975
With a place in
the final six at stake

20
00:00:37,000 --> 00:00:38,335
the teams tackle Viennoiserie...

21
00:00:38,360 --> 00:00:40,375
Croissant king, bro.

22
00:00:40,400 --> 00:00:42,655
Mamma mia! Ooh-hoo-hoo!

23
00:00:42,680 --> 00:00:43,855
Ancl it's all to play for...

24
00:00:43,880 --> 00:00:45,455
Roll up, roll up!

25
00:00:45,480 --> 00:00:47,815
...as they build stunning
choux showpieces.

26
00:00:47,840 --> 00:00:49,415
One of the best we've had on
this show.

27
00:00:49,440 --> 00:00:51,015
Who will hit the high notes?

28
00:00:51,040 --> 00:00:52,615
Rock and roll, isn't it?

29
00:00:52,640 --> 00:00:55,215
Ancl whose dreams will go up
in flames?

30
00:00:55,240 --> 00:00:56,535
Arghg

31
00:00:56,560 --> 00:00:58,255
You burn yourself? BLEEP.

32
00:00:58,280 --> 00:00:59,735
OK, breathe.

33
00:01:07,320 --> 00:01:09,655
Actually can't believe we're
still here.

34
00:01:09,680 --> 00:01:12,375
We're so proud and chuffed
with how far we've come.

35
00:01:12,400 --> 00:01:13,935
But it's still bizarre.

36
00:01:13,960 --> 00:01:15,135
Thank you.

37
00:01:15,160 --> 00:01:17,975
If we made it through to
the final six it would be amazing.

38
00:01:18,000 --> 00:01:20,535
How you feeling? We got this, yeah?

39
00:01:20,560 --> 00:01:22,895
Going all out this week.
We wanna win.

40
00:01:22,920 --> 00:01:24,135
That's what we're here for.

41
00:01:24,160 --> 00:01:25,615
It's a once in a
lifetime opportunity

42
00:01:25,640 --> 00:01:27,935
to showcase our skillsets to
the whole world

43
00:01:27,960 --> 00:01:28,975
so we're gonna give it our all.

44
00:01:30,480 --> 00:01:31,495
Last week was good.

45
00:01:31,520 --> 00:01:33,455
Came first place so, yeah.

46
00:01:33,480 --> 00:01:35,815
Hopefully we hit
the top spot again.

47
00:01:35,840 --> 00:01:38,095
Yeah. See what happens.
Challenging, challenging week.

48
00:01:39,160 --> 00:01:41,775
It's already quite tough.
It's quite intense.

49
00:01:41,800 --> 00:01:44,135
I keep telling Fausto - by
the end of Bake Off

50
00:01:44,160 --> 00:01:45,855
he's gonna be sick of me.
I will be...!

51
00:01:51,840 --> 00:01:52,855
Good morning, chefs.

52
00:01:52,880 --> 00:01:55,255
This week is all about pastry

53
00:01:55,280 --> 00:01:58,255
and today Viennoiserie is
the order of the clay.

54
00:01:58,280 --> 00:01:59,575
<i>Bench, what have you gone for?</i>

55
00:01:59,600 --> 00:02:00,735
Chefs, today I want you

56
00:02:00,760 --> 00:02:04,055
to make 18 identical
savoury croissants.

57
00:02:04,080 --> 00:02:06,375
You may choose any shape you like

58
00:02:06,400 --> 00:02:08,735
and your savoury filling is really
up to you.

59
00:02:08,760 --> 00:02:10,695
But it must be baked within
the dough

60
00:02:10,720 --> 00:02:12,335
and not added afterward.

61
00:02:12,360 --> 00:02:16,215
Your savoury croissant must be also
highly decorated.

62
00:02:16,240 --> 00:02:19,295
My eyes want to be treated as much
as my tummy today.

63
00:02:19,320 --> 00:02:20,815
A visual feast, no less.

64
00:02:20,840 --> 00:02:22,775
And Cherish what are you after?

65
00:02:22,800 --> 00:02:27,255
Chef, I want you to make 24
identical maritozzi,

66
00:02:27,280 --> 00:02:29,655
a soft sweet Italian bun

67
00:02:29,680 --> 00:02:32,935
traditionally filled with freshly
whipped cream.

68
00:02:32,960 --> 00:02:38,415
Your maritozzi must also feature at
least one additional element.

69
00:02:38,440 --> 00:02:40,455
Please consider this carefully.

70
00:02:40,480 --> 00:02:43,575
I do not want any clashes
of flavour today.

71
00:02:43,600 --> 00:02:45,335
Yes, the world's got enough clashes
going on.

72
00:02:45,360 --> 00:02:47,695
A flavour clash could send us over
the edge.

73
00:02:47,720 --> 00:02:49,135
Right, chefs, you already had
30 minutes

74
00:02:49,160 --> 00:02:50,335
to prep your dough last night.

75
00:02:50,360 --> 00:02:52,255
You now have a further three
and a half hours

76
00:02:52,280 --> 00:02:53,775
to complete this challenge.

77
00:02:53,800 --> 00:02:56,015
Best of luck. Your time starts now.

78
00:02:58,080 --> 00:02:59,135
Let's go.

79
00:02:59,160 --> 00:03:02,775
Savoury croissants.
What a bit of cheese, ham, pickle.

80
00:03:02,800 --> 00:03:05,135
What filling are you hoping
to eat today?

81
00:03:05,160 --> 00:03:07,135
I'm very open.
Easily pleased, I would say.

82
00:03:07,160 --> 00:03:09,055
BOTH: No, you're not!
Easily? No.

83
00:03:09,080 --> 00:03:10,135
Who are you kidding?

84
00:03:10,160 --> 00:03:12,895
You don't know me that well.
I'm very easily pleased.

85
00:03:12,920 --> 00:03:14,215
They just need to be perfect,
that's all.

86
00:03:14,240 --> 00:03:15,215
OK!

87
00:03:16,720 --> 00:03:19,815
To help the teams produce
perfect Viennoiserie...

88
00:03:19,840 --> 00:03:20,895
Oh, la la.

89
00:03:20,920 --> 00:03:23,215
...not only were they given 30
minutes last night

90
00:03:23,240 --> 00:03:24,655
to make their dough,

91
00:03:24,680 --> 00:03:27,495
they also have lamination machines
available to speed up

92
00:03:27,520 --> 00:03:28,855
the process of creating

93
00:03:28,880 --> 00:03:31,415
the croissant's signature
flaky layers.

94
00:03:31,440 --> 00:03:33,375
What the machine is doing is
stretching it

95
00:03:33,400 --> 00:03:35,735
to make sure it...they are all
level.

96
00:03:35,760 --> 00:03:38,815
I do like doing croissants
but I find it very technical.

97
00:03:38,840 --> 00:03:40,095
Viennoiserie's not easy.

98
00:03:40,120 --> 00:03:42,575
But you practice, it you can be
really good at it.

99
00:03:42,600 --> 00:03:44,375
When it comes to
the Viennnoiserie challenge it's

100
00:03:44,400 --> 00:03:45,975
a very tough one, let's be honest
about it.

101
00:03:46,000 --> 00:03:47,735
This is gonna hurt some
of our team today.

102
00:03:47,760 --> 00:03:51,135
I made croissants for
the very first time three days ago.

103
00:03:51,160 --> 00:03:53,735
So, err, not wildly confident.

104
00:03:53,760 --> 00:03:56,095
The savoury croissant - well, we
need to start

105
00:03:56,120 --> 00:03:59,855
with buttery, flaky, nicely baked
croissant dough

106
00:03:59,880 --> 00:04:02,175
which has been laminated.

107
00:04:02,200 --> 00:04:04,135
So we get perfect layers throughout
the dough.

108
00:04:04,160 --> 00:04:05,815
When it comes to the savoury
fillings,

109
00:04:05,840 --> 00:04:08,735
what you do not want is filings
oozing out

110
00:04:08,760 --> 00:04:11,495
or evaporating in the thin air

111
00:04:11,520 --> 00:04:13,935
and then you get left
with barely anything inside.

112
00:04:13,960 --> 00:04:15,855
With a bit of a double cream,
Manchego cheese,

113
00:04:15,880 --> 00:04:18,335
ham to make sure that it's nice
and rich.

114
00:04:18,360 --> 00:04:20,695
Whatever they decide to do needs
to be delicious

115
00:04:20,720 --> 00:04:23,055
and it needs to be stunning
to look at it.

116
00:04:23,080 --> 00:04:25,415
This is a place in
the final six at stake

117
00:04:25,440 --> 00:04:27,815
and there are some very competitive
minds in there

118
00:04:27,840 --> 00:04:30,655
which will not take
a second place very lightly.

119
00:04:32,560 --> 00:04:35,055
Good morning, chefs.
Morning. Good morning, chef.

120
00:04:35,080 --> 00:04:36,575
So who's gonna tell us
a little bit about

121
00:04:36,600 --> 00:04:37,735
their savoury Viennoiserie?

122
00:04:37,760 --> 00:04:40,695
The savoury croissant is inspired
by a caprese salad.

123
00:04:40,720 --> 00:04:42,215
So it's gonna have
mozzarella, basil,

124
00:04:42,240 --> 00:04:45,415
balsamic vinegar, some pine
nuts, Parmesan.

125
00:04:45,440 --> 00:04:47,095
It's just flavours that we enjoy.

126
00:04:47,120 --> 00:04:49,855
I enjoy it more because Neil doesn't
like tomatoes.

127
00:04:49,880 --> 00:04:52,895
OK. So you've clone a Viennoiserie
croissant for you.

128
00:04:52,920 --> 00:04:55,215
Ancl for us a little bit hopefully.
We like tomatoes, don't we?

129
00:04:55,240 --> 00:04:56,575
Oh, I love it.

130
00:04:56,600 --> 00:04:58,935
To add an extra hit
of Italian flavour

131
00:04:58,960 --> 00:05:01,295
to her caprese salad-filled
croissants,

132
00:05:01,320 --> 00:05:04,535
Nicole has mixed both fresh
and dried basil into her dough

133
00:05:04,560 --> 00:05:06,935
that she's decided to laminate by
hand.

134
00:05:06,960 --> 00:05:08,375
You know you've got
the machine behind you.

135
00:05:08,400 --> 00:05:09,455
What's going on?

136
00:05:09,480 --> 00:05:11,775
I don't like the machine.
So I'm gonna roll it.

137
00:05:11,800 --> 00:05:13,015
Have you clone croissant before?

138
00:05:13,040 --> 00:05:15,335
Three days ago, yeah.

139
00:05:15,360 --> 00:05:18,535
OK. How many turns have you given
to your croissant so far?

140
00:05:18,560 --> 00:05:19,815
Three or four I think.

141
00:05:19,840 --> 00:05:21,215
Three or four? Yeah.
You don't know.

142
00:05:21,240 --> 00:05:22,375
|'m...|'m losing count now.

143
00:05:22,400 --> 00:05:25,175
Yeah. It seems a bit sticky though,
I have to say. I know.

144
00:05:25,200 --> 00:05:27,535
But don't panic though.
Yeah, don't panic.

145
00:05:27,560 --> 00:05:30,455
No, I'm not panicking.
No-one's panicking. Everyone's calm.

146
00:05:32,440 --> 00:05:34,455
Not only must the teams produce

147
00:05:34,480 --> 00:05:35,935
beautifully laminated
croissant dough...

148
00:05:35,960 --> 00:05:37,375
Wanna make sure it's perfect.

149
00:05:37,400 --> 00:05:39,055
...but Benoit and Cherish are
expecting

150
00:05:39,080 --> 00:05:41,375
bold, innovative flavours, too.

151
00:05:41,400 --> 00:05:44,775
I'm just mixing up the tomatoes,
the mozzarella and the basil.

152
00:05:44,800 --> 00:05:46,055
And a wee bit of balsamic.

153
00:05:46,080 --> 00:05:48,495
This is my cheese
and serrano ham filling.

154
00:05:48,520 --> 00:05:49,975
Ancl I'm gonna put it in the freezer

155
00:05:50,000 --> 00:05:51,175
and then I'm gonna cut it.

156
00:05:51,200 --> 00:05:52,815
You've got some mustard seeds,
you've got some onion,

157
00:05:52,840 --> 00:05:54,575
you've got some ginger, and some
fresh curry leaves

158
00:05:54,600 --> 00:05:57,135
to give you that South Asian kind
of vibes.

159
00:05:57,160 --> 00:05:59,735
But Tj and Narayan's
Indian flavours...

160
00:05:59,760 --> 00:06:02,015
Good morning! This smells amazing.

161
00:06:02,040 --> 00:06:03,655
...face fierce competition.

162
00:06:03,680 --> 00:06:05,655
We're going with chicken
tikka croissants. Ooh, nice.

163
00:06:05,680 --> 00:06:07,455
So I've gone Indian.

164
00:06:07,480 --> 00:06:08,895
Is it gonna have a bit of a kick?

165
00:06:08,920 --> 00:06:09,975
just the right amount.

166
00:06:10,000 --> 00:06:11,415
Hopefully the judges agree.

167
00:06:11,440 --> 00:06:13,055
Winner, winner, chicken dinner.

168
00:06:13,080 --> 00:06:14,335
Chicken tikka dinners.

169
00:06:14,360 --> 00:06:16,695
That...that's a good one.
ELLIE LAUGHS

170
00:06:16,720 --> 00:06:19,055
Bharat and john are hoping to wow
the judges

171
00:06:19,080 --> 00:06:21,415
with their spicy chicken
tikka filling

172
00:06:21,440 --> 00:06:24,735
and looking to repeat last week's
win, they're not stopping there.

173
00:06:24,760 --> 00:06:27,095
We've spiced our dough as well
with onion seeds,

174
00:06:27,120 --> 00:06:28,975
cumin, coriander
and a bit of chilli.

175
00:06:29,000 --> 00:06:31,815
And what about the highly decorated,
highly finished...?

176
00:06:31,840 --> 00:06:34,175
We wanna see the beautiful sort
of onion seeds on it

177
00:06:34,200 --> 00:06:35,975
so we're gonna finish it off just
with an egg wash,

178
00:06:36,000 --> 00:06:37,215
we're just gonna keep it nice
and clean.

179
00:06:38,400 --> 00:06:40,375
It needs to be impressive
to look at. Yeah, yeah,

180
00:06:40,400 --> 00:06:43,175
I mean the execution
of it will be sharp.

181
00:06:45,320 --> 00:06:48,775
Whilst all of the teams strive
for perfect execution...

182
00:06:48,800 --> 00:06:50,655
I do not like the look of this.

183
00:06:50,680 --> 00:06:53,375
..Tj and seasoned croissant maker
Narayan are going

184
00:06:53,400 --> 00:06:56,895
the extra mile to deliver
a technically challenging pastry.

185
00:06:56,920 --> 00:06:59,375
Well, he's done cross lamination on
the croissant.

186
00:06:59,400 --> 00:07:00,815
So you can see the lines on
the top.

187
00:07:00,840 --> 00:07:03,135
The cross lamination,
to be beautifully made,

188
00:07:03,160 --> 00:07:04,815
needs to be very sharp. Yes.

189
00:07:04,840 --> 00:07:05,935
How confident are we?

190
00:07:05,960 --> 00:07:07,335
We believe in our skills.

191
00:07:07,360 --> 00:07:09,695
We wanna get first today,
to be honest with you.

192
00:07:09,720 --> 00:07:12,055
Oh. We wanna fight back for last
week.

193
00:07:12,080 --> 00:07:15,135
Elegantly decorated with coriander
cress, onion seeds

194
00:07:15,160 --> 00:07:18,215
and tomato chutney, Narayan will
wrap a spiced potato

195
00:07:18,240 --> 00:07:19,975
and paneer cheese mixture in his

196
00:07:20,000 --> 00:07:23,375
ambitious cross laminated pastry
which will take every one

197
00:07:23,400 --> 00:07:25,975
of his ten years' experience
to get right.

198
00:07:26,000 --> 00:07:28,295
In your lifetime how many
croissants have you made?

199
00:07:28,320 --> 00:07:29,335
A lot.

200
00:07:29,360 --> 00:07:30,935
Ball park?
100,000, maybe.

201
00:07:30,960 --> 00:07:32,935
100,000? Maybe.

202
00:07:32,960 --> 00:07:34,335
That's a lot. What do they call
you,

203
00:07:34,360 --> 00:07:35,615
do you have a nickname
or something?

204
00:07:36,920 --> 00:07:39,935
Croissant king, bro. Kind of.

205
00:07:39,960 --> 00:07:43,695
There's no "kind of".
It's either, you are or you're not.

206
00:07:43,720 --> 00:07:44,735
Oh, OK I am.

207
00:07:44,760 --> 00:07:45,775
Narayan's energy is top tier.

208
00:07:45,800 --> 00:07:47,375
Do you know what? I love you lot.

209
00:07:47,400 --> 00:07:51,775
While Tj is banking on Narayan's
croissants to give them the edge...

210
00:07:51,800 --> 00:07:54,135
Hopefully we are the only one doing
this sort of technique here today.

211
00:07:54,160 --> 00:07:57,055
I hope so. Cos it's not
the easiest thing to do.

212
00:07:57,080 --> 00:08:00,495
...Carlos has come up
with his own unique two-tone design.

213
00:08:00,520 --> 00:08:03,255
just stretching this green layer
on the top.

214
00:08:03,280 --> 00:08:05,055
And I'm going to be ready to roll.

215
00:08:05,080 --> 00:08:06,335
Ancl you've tuned it to

216
00:08:06,360 --> 00:08:09,375
the perfect colour, not fluorescent
croissant pastry?

217
00:08:09,400 --> 00:08:10,615
No, it's nice colouring.

218
00:08:10,640 --> 00:08:13,615
Once it's baked, it's going to be
a nice colour.

219
00:08:13,640 --> 00:08:16,095
Carlos' colourful croissants
will be filled

220
00:08:16,120 --> 00:08:17,935
with classic Spanish flavours -

221
00:08:17,960 --> 00:08:21,455
a Manchego cheese and serrano ham
bechamel sauce inside

222
00:08:21,480 --> 00:08:23,775
and dried rocket within the pastry.

223
00:08:23,800 --> 00:08:26,615
I don't think I recall having tasted
dry rocket before.

224
00:08:27,680 --> 00:08:29,495
I think in the dough it's going to
be nicer.

225
00:08:29,520 --> 00:08:33,215
It's a bit rubbery.
It's not very nice actually.

226
00:08:33,240 --> 00:08:36,095
I didn't put that much in the dough,
but it's going to be a nice flavour.

227
00:08:36,120 --> 00:08:37,855
I'm going to have to
spit it out. Sorry.

228
00:08:39,640 --> 00:08:41,255
<i>“Nan</i>

229
00:08:41,280 --> 00:08:43,575
LIAM: You've had half your time,
chefs!

230
00:08:43,600 --> 00:08:45,335
Which means not long till

231
00:08:45,360 --> 00:08:47,775
I can eat over 100
savoury croissants.

232
00:08:47,800 --> 00:08:50,415
They're your favourite, innit?
ELLIE SLURPS

233
00:08:51,480 --> 00:08:54,095
We need to start rolling the,
the croissants now.

234
00:08:54,120 --> 00:08:57,735
To achieve the flaky layers demanded
by Benoit and Cherish...

235
00:08:57,760 --> 00:08:59,175
I need to get perfect lamination.

236
00:08:59,200 --> 00:09:02,975
...the croissants need at least
an hour to prove before baking.

237
00:09:03,000 --> 00:09:04,695
It's a mess. Stop panicking.

238
00:09:04,720 --> 00:09:07,535
So the race is on to get them filled
and shaped.

239
00:09:07,560 --> 00:09:09,855
Ready? Yeah, yeah, just mixing
the fresh coriander,

240
00:09:09,880 --> 00:09:10,855
so you get that nice flavour.

241
00:09:10,880 --> 00:09:12,655
We've got our chicken tikka
going in at the top.

242
00:09:12,680 --> 00:09:14,135
Make sure it nice and straight.

243
00:09:14,160 --> 00:09:16,815
But whatever shape they choose...

244
00:09:16,840 --> 00:09:20,375
We have decided to go for
a little parcel.

245
00:09:20,400 --> 00:09:23,775
Going for the traditional shape.
I like to keep things classic.

246
00:09:23,800 --> 00:09:26,575
...it's crucial the dough's
sealed securely.

247
00:09:26,600 --> 00:09:28,935
I'm scared the filling is going to
come out.

248
00:09:28,960 --> 00:09:31,695
We had a couple of issues
in practice when some of

249
00:09:31,720 --> 00:09:34,775
the croissants bursted open in
the oven. Purgh!

250
00:09:34,800 --> 00:09:38,255
Beautiful. Straight to the prover.
Get them proving as fast as we can.

251
00:09:38,280 --> 00:09:40,175
We cannot wait a second.
OK, let's go.

252
00:09:40,200 --> 00:09:42,535
While the teams rush
to prove their croissants...

253
00:09:42,560 --> 00:09:44,415
That's it, I'm ready.
I'll be right behind you.

254
00:09:44,440 --> 00:09:45,575
GO, go, go! g0'

255
00:09:45,600 --> 00:09:47,935
...there's no time to rest...
They're huge!

256
00:09:47,960 --> 00:09:51,015
...because there's still
24 maritozzi to make.

257
00:09:51,040 --> 00:09:52,695
Let's go.

258
00:09:52,720 --> 00:09:55,655
Traditionally it is
a soft bun filled with cream

259
00:09:55,680 --> 00:09:59,575
and clust with icing sugar,
but this is a competition.

260
00:09:59,600 --> 00:10:03,975
I want the chef to lift this
humble bun into the next level!

261
00:10:04,000 --> 00:10:06,935
Fausto, apparently, he's a pro at
making maritozzi. Yeah, of course.

262
00:10:06,960 --> 00:10:10,135
He's, he's Italian. He's Italian
so we'd expect that.

263
00:10:10,160 --> 00:10:12,135
I'm feeling happy making them

264
00:10:12,160 --> 00:10:15,335
because my grandma used to make
a lot for us.

265
00:10:15,360 --> 00:10:17,655
It need to look identical,

266
00:10:17,680 --> 00:10:20,775
it need to be clean
and it need to be sharp.

267
00:10:20,800 --> 00:10:24,055
Nonna, give me the good luck today.

268
00:10:24,080 --> 00:10:26,775
The bun need to be soft,
it need to be airy,

269
00:10:26,800 --> 00:10:28,295
it need to be crispy on the top.

270
00:10:28,320 --> 00:10:29,855
We've never actually made maritozzi,

271
00:10:29,880 --> 00:10:32,215
but we've obviously made a lot of
brioche buns. I'm going to shape

272
00:10:32,240 --> 00:10:34,575
them and then they're going to go in
the prover for a bit.

273
00:10:34,600 --> 00:10:38,575
I do not want to see a bun that is
under proved, heavy and dense.

274
00:10:38,600 --> 00:10:42,095
If the chefs are to achieve light
and fluffy maritozzi...

275
00:10:42,120 --> 00:10:43,495
Quickly, quickly, quickly, quickly!

276
00:10:43,520 --> 00:10:45,895
...the buns will need to prove
for at least an hour.

277
00:10:45,920 --> 00:10:47,495
How Long's it going to take in
the prover, do you think?

278
00:10:47,520 --> 00:10:48,895
I'm reckoning 30 minutes.

279
00:10:48,920 --> 00:10:52,175
CHERISH: Not only does the bun has
to be flavoursome,

280
00:10:52,200 --> 00:10:55,655
the cream play an important part.
They can add in a curd,

281
00:10:55,680 --> 00:10:57,495
a ganache or a compote.

282
00:10:57,520 --> 00:11:00,655
A soft and airy bun with
a silky smooth cream.

283
00:11:00,680 --> 00:11:03,335
Mm-mm! I can't wait to eat them.

284
00:11:04,360 --> 00:11:05,935
Fausto. Hello.

285
00:11:05,960 --> 00:11:09,015
You must be loving life.
You're representing Italy today.

286
00:11:09,040 --> 00:11:13,855
I'm praying my maritozzi
is rising up enough.

287
00:11:13,880 --> 00:11:16,215
So fingers crossed
they're going to work...

288
00:11:16,240 --> 00:11:18,535
So if it all goes down the pan,
it's blame your grandmother.

289
00:11:18,560 --> 00:11:19,415
She's going to be annoyed.

290
00:11:19,440 --> 00:11:20,815
Is she like a proper nonna?

291
00:11:20,840 --> 00:11:22,375
She's a proper nonna indeed.

292
00:11:22,400 --> 00:11:25,055
Does she make loads of fresh pasta
all the time? Yeah, she does.

293
00:11:25,080 --> 00:11:27,335
Does she wear an apron? She does.

294
00:11:27,360 --> 00:11:28,935
Does she ever go, "Mamma mia"?

295
00:11:28,960 --> 00:11:30,495
She does.

296
00:11:30,520 --> 00:11:32,055
She's ticking all the boxes.

297
00:11:32,080 --> 00:11:35,895
Nonna's recipe calls for
a silky smooth cream filling.

298
00:11:35,920 --> 00:11:39,135
Going to be a whipped mascarpone
with kirsch.

299
00:11:39,160 --> 00:11:40,895
But Cherish expects the chefs
to elevate

300
00:11:40,920 --> 00:11:42,895
the flavours of their maritozzi.

301
00:11:42,920 --> 00:11:45,175
So that is my amaretto cream.

302
00:11:45,200 --> 00:11:46,455
It packs a little bit of a punch,

303
00:11:46,480 --> 00:11:48,975
but we are Scottish,
so we go with what we know.

304
00:11:49,000 --> 00:11:52,455
It's got some mascarpone,
some whipped cream, icing sugar

305
00:11:52,480 --> 00:11:55,295
and some of the home-made masala
chai powder in there as well.

306
00:11:55,320 --> 00:11:58,095
While the rest of
the teams finish their fillings,

307
00:11:58,120 --> 00:12:00,455
after a quick 30-minute prove...

308
00:12:00,480 --> 00:12:03,175
They've came up quite big.
Slightly over double.

309
00:12:03,200 --> 00:12:04,935
"Neil's buns hit the oven.

310
00:12:04,960 --> 00:12:08,535
15 to 20 minutes at 180.
They should cook well.

311
00:12:08,560 --> 00:12:09,615
They seem soft enough.

312
00:12:09,640 --> 00:12:11,895
I think I'll have a nice bun.
I think.

313
00:12:13,280 --> 00:12:16,775
Chefs you have one hour until
we need your savoury croissants.

314
00:12:16,800 --> 00:12:18,695
We're well on time here. We are.

315
00:12:18,720 --> 00:12:21,455
I'm just trying to think what else
we can do to jazz these things up.

316
00:12:21,480 --> 00:12:24,255
Sounds a bit like an insult, "She
was being a right savoury croissant."

317
00:12:24,280 --> 00:12:26,615
"She's been a savoury croissant
for years!"

318
00:12:26,640 --> 00:12:28,975
Oh, Cherish? Massive
savoury croissant.

319
00:12:29,000 --> 00:12:31,495
Oh, no, you didn't!
LIAM GIGGLES

320
00:12:31,520 --> 00:12:33,375
Let's get this inside
the oven ASAP.

321
00:12:33,400 --> 00:12:36,135
As the other teams' maritozzi hit
the oven...

322
00:12:36,160 --> 00:12:37,215
Oh, Mama.

323
00:12:37,240 --> 00:12:39,175
..Neil and Nicole's
are on their way out...

324
00:12:39,200 --> 00:12:41,495
You happy? Oh, yeah.

325
00:12:41,520 --> 00:12:43,935
...which means their savoury
croissants can begin their bake.

326
00:12:43,960 --> 00:12:46,295
I'm not comparing myself with
the rest of the teams.

327
00:12:46,320 --> 00:12:49,055
Maybe they have it in the oven
earlier because they are going to do

328
00:12:49,080 --> 00:12:50,615
a lot of things on top.
I don't know.

329
00:12:50,640 --> 00:12:55,015
It's a bit concerning how well time
is going. It makes me nervous.

330
00:12:55,040 --> 00:12:58,135
This is the chocolate, the
decoration for the maritozzi.

331
00:12:58,160 --> 00:12:59,255
A green feather.

332
00:12:59,280 --> 00:13:01,615
just to give it some elevation
and some height.

333
00:13:01,640 --> 00:13:03,335
It's just cherry puree
and cornflour,

334
00:13:03,360 --> 00:13:05,655
but it's going to be mirror glaze,

335
00:13:05,680 --> 00:13:08,935
and then they will look a real
cherry but it's a fake one.

336
00:13:08,960 --> 00:13:10,895
They good? Yeah, I think so.

337
00:13:10,920 --> 00:13:12,615
As the other teams' maritozzi...

338
00:13:12,640 --> 00:13:14,575
They look ready, yeah?
Yeah, let's do it.

339
00:13:14,600 --> 00:13:16,615
...make way for the croissants,

340
00:13:16,640 --> 00:13:18,935
the chefs now face an anxious wait

341
00:13:18,960 --> 00:13:21,335
to see if they've achieved
the lamination that Cherish

342
00:13:21,360 --> 00:13:23,095
and Benoit are looking for.

343
00:13:23,120 --> 00:13:24,815
They actually look really nice.

344
00:13:24,840 --> 00:13:27,975
But then again, we won't know until
we bake it really. Yeah.

345
00:13:28,000 --> 00:13:29,335
But for Nicole....

346
00:13:29,360 --> 00:13:31,095
I'm going to see what
the middle of this one's like.

347
00:13:31,120 --> 00:13:32,575
...the wait is over.

348
00:13:32,600 --> 00:13:33,895
We just hope they're crispy.

349
00:13:33,920 --> 00:13:35,735
If they're laminated a wee bit,
then we should be fine.

350
00:13:37,040 --> 00:13:40,135
They're flaky. I wish they weren't,
like, hollow.

351
00:13:42,400 --> 00:13:44,855
Chefs, 30 minutes remain!

352
00:13:44,880 --> 00:13:46,735
Yeah, they look OK.

353
00:13:46,760 --> 00:13:49,775
The teams' savoury croissants are
now out of the oven.

354
00:13:49,800 --> 00:13:52,095
All good. Clear lamination.

355
00:13:52,120 --> 00:13:55,175
And with their maritozzi cooled,
filling can begin.

356
00:13:55,200 --> 00:13:58,095
It's ginger and cardamom con fit.

357
00:13:58,120 --> 00:14:00,975
This is my cherry compote.

358
00:14:01,000 --> 00:14:04,655
Smoothing over the cream is
the traditional way that they look.

359
00:14:04,680 --> 00:14:07,215
I'm just, like, scraping them really
close to my face

360
00:14:07,240 --> 00:14:10,135
so that I can smell it.
She's not had any lunch yet.

361
00:14:10,160 --> 00:14:12,495
Dudes, can we have
a chat about your croissants?

362
00:14:12,520 --> 00:14:14,895
Because they are the most beautiful
thing I've ever seen in my life.

363
00:14:14,920 --> 00:14:17,255
I thought I was the most beautiful
thing you'd seen in your life.

364
00:14:17,280 --> 00:14:19,855
Yeah, but that was until
I saw your croissants. Ah, OK.

365
00:14:19,880 --> 00:14:21,455
We're just going to keep it nice
and clean.

366
00:14:21,480 --> 00:14:23,895
We want to see the beautiful
onion seeds on it.

367
00:14:23,920 --> 00:14:26,735
Almost there, just half clipping now.

368
00:14:26,760 --> 00:14:28,415
This is white chocolate
and pistachio.

369
00:14:28,440 --> 00:14:30,895
Chefs, five minutes left.

370
00:14:30,920 --> 00:14:32,415
Go, go, go!

371
00:14:32,440 --> 00:14:34,175
You know, I'm running out of time.

372
00:14:34,200 --> 00:14:36,495
Come on, we can do it.

373
00:14:36,520 --> 00:14:38,815
When I'm nervous, I still laughing,
you know?

374
00:14:38,840 --> 00:14:40,535
This looks absolutely beautiful.

375
00:14:40,560 --> 00:14:41,895
I don't know what else these need.

376
00:14:41,920 --> 00:14:43,895
Do you think I could pipe
tiny little dots on it?

377
00:14:43,920 --> 00:14:46,135
Honestly don't think it needs it.

378
00:14:48,240 --> 00:14:50,575
Ah, they, they collapsed
a little bit.

379
00:14:50,600 --> 00:14:53,535
Chefs, you have one minute left.
Let's not put.

380
00:14:56,840 --> 00:14:59,655
Let me put a bit more maybe
icing sugar.

381
00:14:59,680 --> 00:15:01,655
We can just give it a wipe.

382
00:15:03,200 --> 00:15:06,135
Chefs, your time is up.

383
00:15:06,160 --> 00:15:07,495
NICOLE SIGHS

384
00:15:07,520 --> 00:15:09,935
Please step away from your
Viennoiseries.

385
00:15:09,960 --> 00:15:11,815
Very good. Very good.

386
00:15:15,720 --> 00:15:17,975
It's how they taste.
It's how they taste.

387
00:15:20,360 --> 00:15:22,815
ls your grandmother going to be
proud of you?

388
00:15:22,840 --> 00:15:24,575
It's actually very nice.

389
00:15:31,600 --> 00:15:33,095
The teams' savoury croissants

390
00:15:33,120 --> 00:15:36,655
and maritozzi will now be judged by
Benoit and Cherish.

391
00:15:36,680 --> 00:15:39,735
Carlos and Fausto, from Real
Patisserie, please come forward.

392
00:15:47,840 --> 00:15:50,135
Well, let's start with our
beautiful savoury croissant.

393
00:15:50,160 --> 00:15:51,375
It's a little bit green,

394
00:15:51,400 --> 00:15:54,735
but I see the lamination, which
I really like. OK, let's taste.

395
00:15:54,760 --> 00:15:57,175
The croissant is filled
with serrano ham

396
00:15:57,200 --> 00:15:59,495
and Manchego cheese,
bechamel sauce.

397
00:16:01,040 --> 00:16:03,415
It's gone? It's a bit gone, yeah.

398
00:16:03,440 --> 00:16:06,095
Your croissant is hard and chewy.

399
00:16:06,120 --> 00:16:08,935
As you can see, that is very dense
at the moment.

400
00:16:08,960 --> 00:16:13,335
This has good lamination but the
execution is a bit of a let-down.

401
00:16:13,360 --> 00:16:14,575
Ma ritozzi.

402
00:16:14,600 --> 00:16:15,975
I can't wait tasting it

403
00:16:16,000 --> 00:16:18,935
because I know they should taste
a true taste of Rome.

404
00:16:18,960 --> 00:16:21,415
It's a lemon zesty dough,

405
00:16:21,440 --> 00:16:23,735
whipped mascarpone kirsch.

406
00:16:23,760 --> 00:16:26,175
We have a sour cherry,
an Amarena compote.

407
00:16:26,200 --> 00:16:29,295
It needs to dirty your mouth!

408
00:16:31,960 --> 00:16:33,335
Is that dirty enough?

409
00:16:33,360 --> 00:16:34,655
Yeah.

410
00:16:34,680 --> 00:16:38,615
The cream - oh, la-la!
Bellissimo! Ancl then the cherry,

411
00:16:38,640 --> 00:16:39,895
it is sensational.

412
00:16:39,920 --> 00:16:41,535
Grazie.

413
00:16:41,560 --> 00:16:44,895
The dough is too tight,
but the rest...

414
00:16:44,920 --> 00:16:46,575
mamma mia!

415
00:16:48,440 --> 00:16:50,415
Oh, yeah, I can see why you dirty
your mouth.

416
00:16:50,440 --> 00:16:53,135
You could dirty your face in there
and go, baaf!

417
00:16:53,160 --> 00:16:56,615
Everything is just stunning. This is
Italy on a plate. I love it.

418
00:16:56,640 --> 00:17:00,935
You can go back to Italy now.
Nonna! Nonna! They like it!

419
00:17:08,600 --> 00:17:09,975
They look very similar.

420
00:17:10,000 --> 00:17:11,455
I wish you could've clone something

421
00:17:11,480 --> 00:17:13,815
a little bit more creative
when it comes to the croissant

422
00:17:13,840 --> 00:17:17,375
and also, there is a crucial part
I'm missing - the lamination.

423
00:17:17,400 --> 00:17:20,575
So the savoury croissant was based
on a caprese salad.

424
00:17:20,600 --> 00:17:24,895
Tomatoes, mozzarella,
basil, balsamic vinegar.

425
00:17:25,800 --> 00:17:28,375
But it's not a croissant.
It's completely doughy and

426
00:17:28,400 --> 00:17:31,575
your filling is completely lost.
All the moisture has gone.

427
00:17:31,600 --> 00:17:33,935
It's quite bland and dry

428
00:17:33,960 --> 00:17:36,895
and you can see that this layer is
a bit raw for my liking.

429
00:17:36,920 --> 00:17:39,455
But you know what? You should
be very proud of yourself

430
00:17:39,480 --> 00:17:41,895
because you present
beautifully, maritozzi.

431
00:17:41,920 --> 00:17:45,215
We have done amaretto and just
a touch of coffee cream.

432
00:17:45,240 --> 00:17:46,855
Very, very, very punchy amaretto.

433
00:17:46,880 --> 00:17:50,415
Inside we have a caramel chocolate
and coffee ganache.

434
00:17:50,440 --> 00:17:53,815
Chef, I really like
the amaretto cream.

435
00:17:53,840 --> 00:17:56,135
It's a bit cheeky, you can
feel the heat,

436
00:17:56,160 --> 00:17:58,455
but you keep on craving for more.

437
00:17:58,480 --> 00:18:01,095
I really love it.
I really love the coffee,

438
00:18:01,120 --> 00:18:04,175
the mascarpone richness
and that toffee

439
00:18:04,200 --> 00:18:07,135
and caramel chocolate - ooh-ha! -
at the bottom.

440
00:18:07,160 --> 00:18:08,815
I mean, I could have this all clay.

441
00:18:08,840 --> 00:18:11,815
If only that little bun was soft.

442
00:18:11,840 --> 00:18:14,535
It's dry and dense.

443
00:18:14,560 --> 00:18:16,495
It's a shame.

444
00:18:22,920 --> 00:18:25,455
Does it take me to the world of
savoury croissant?

445
00:18:25,480 --> 00:18:26,895
Not really.

446
00:18:26,920 --> 00:18:29,615
All I can see, there's a little bit
of the onion seed.

447
00:18:29,640 --> 00:18:32,415
We said highly decorated.
It's not quite doing that.

448
00:18:32,440 --> 00:18:34,775
In the centre you've got
chicken tikka.

449
00:18:34,800 --> 00:18:38,335
The dough is also flavoured with
onion seeds, coriander, cumin.

450
00:18:38,360 --> 00:18:41,815
The big question is do
I feel chicken tikka? Yes.

451
00:18:41,840 --> 00:18:45,895
But - and there's a but - it's dry.

452
00:18:45,920 --> 00:18:47,495
I really like the croissant dough,

453
00:18:47,520 --> 00:18:49,095
I think it's very flaky,

454
00:18:49,120 --> 00:18:52,975
however, I think you need
a bit of a sauce to pipe in.

455
00:18:53,000 --> 00:18:54,495
OK. Maritozzi.

456
00:18:54,520 --> 00:18:56,935
On the bun itself, there's lemon
zest going through it

457
00:18:56,960 --> 00:18:59,295
and then on the inside,
we've got a set lemon

458
00:18:59,320 --> 00:19:01,855
and basil cream with mascarpone
cream as well,

459
00:19:01,880 --> 00:19:04,335
and then crunchy pistachios.

460
00:19:04,360 --> 00:19:06,935
It looks a bit boring.
Let's be honest about it.

461
00:19:06,960 --> 00:19:10,255
But lovely dough, It's very soft,
easy to eat.

462
00:19:10,280 --> 00:19:12,575
Potentially one of the best dough
today in the kitchen.

463
00:19:12,600 --> 00:19:14,455
Well clone. Filling? Bored.

464
00:19:14,480 --> 00:19:16,495
It's very, very tart.

465
00:19:16,520 --> 00:19:20,055
The lemon and the basil is too sharp
for my liking.

466
00:19:28,520 --> 00:19:31,295
Chef, this is AMAZING!

467
00:19:31,320 --> 00:19:34,255
We can see that you have skill
and you really want to win.

468
00:19:34,280 --> 00:19:37,215
The cross lamination is on
the money.

469
00:19:37,240 --> 00:19:38,895
This looks very sharp.

470
00:19:38,920 --> 00:19:40,335
Thank you. Thank you, Chef.

471
00:19:40,360 --> 00:19:42,695
So what have we got with our
savoury croissant, please?

472
00:19:42,720 --> 00:19:44,655
Inside the croissant dough,
we baked potato

473
00:19:44,680 --> 00:19:46,055
and paneer filling.

474
00:19:46,080 --> 00:19:48,735
On the top, we have added some
onion seed for texture

475
00:19:48,760 --> 00:19:50,375
and tomato chutney.

476
00:19:50,400 --> 00:19:51,855
Chef, this is first-class.

477
00:19:51,880 --> 00:19:54,415
This is what I expect
in a competition.

478
00:19:54,440 --> 00:19:57,215
The dosa is there, the potato...

479
00:19:57,240 --> 00:19:59,855
all in all, it's baked beautifully

480
00:19:59,880 --> 00:20:02,335
and I definitely enjoy
looking at it.

481
00:20:02,360 --> 00:20:05,695
You are certainly showing off your
skills and I like that. Well clone.

482
00:20:05,720 --> 00:20:09,535
What is the filling in your
maritozzi, please?

483
00:20:09,560 --> 00:20:12,655
Ginger and cardamom con fit
and we have mascarpone,

484
00:20:12,680 --> 00:20:14,975
and we have dipped in white
chocolate and pistachio

485
00:20:15,000 --> 00:20:16,495
crunchy glaze.

486
00:20:16,520 --> 00:20:18,855
I really like the bun,
I think it's really moist,

487
00:20:18,880 --> 00:20:21,935
it's soft to eat.
But what a shame - the con fit,

488
00:20:21,960 --> 00:20:25,015
the cardamom and the ginger,
I was craving for more.

489
00:20:25,040 --> 00:20:26,975
It's very simple, plenty of cream.

490
00:20:27,000 --> 00:20:29,575
I wish there was a little bit of
freshness, but it looks great.

491
00:20:29,600 --> 00:20:30,735
Thank you. Thank you.

492
00:20:33,000 --> 00:20:34,855
Oh! I think it went really well.

493
00:20:34,880 --> 00:20:39,255
I'm very pleased with the comments
and hats off to the croissant king.

494
00:20:39,280 --> 00:20:42,135
It was definitely a game of two
halves on this one.

495
00:20:42,160 --> 00:20:44,415
Tomorrow we've got to step it up.

496
00:20:44,440 --> 00:20:46,175
Phew! I am happy-

497
00:20:46,200 --> 00:20:50,575
The judging went very well for me,
for my side. Of course!

498
00:20:50,600 --> 00:20:54,615
You know, I had so much pressure on
my maritozzi and they liked it.

499
00:20:54,640 --> 00:20:56,335
Fausto came and saved the day.

500
00:20:56,360 --> 00:20:58,655
They were positive about

501
00:20:58,680 --> 00:21:01,015
the maritozzi cos they were
delicious,

502
00:21:01,040 --> 00:21:03,455
but, yeah, the croissants
were BLEEP.

503
00:21:03,480 --> 00:21:06,135
We pick ourselves up, we dust
ourselves off, we keep going.

504
00:21:06,160 --> 00:21:08,975
Tomorrow's going to be even worse!
Yeah.

505
00:21:12,720 --> 00:21:15,655
Ahead of tomorrow's all-important
showpiece challenge,

506
00:21:15,680 --> 00:21:18,295
the teams have been given
an hour to prepare.

507
00:21:18,320 --> 00:21:20,655
So a pretty good start
for all of the teams.

508
00:21:20,680 --> 00:21:23,095
Plus, Liam and I learnt
the word maritozzi.

509
00:21:23,120 --> 00:21:25,415
IN ITALIAN ACCENT: Maritozzi.
Maritozzi!

510
00:21:25,440 --> 00:21:27,255
No, you have to say, maritozzi!

511
00:21:27,280 --> 00:21:29,055
I think if we're going to talk
about maritozzi, we have

512
00:21:29,080 --> 00:21:33,735
to immediately talk about Fausto...
Yeah. ..doing his nonna's recipe.

513
00:21:33,760 --> 00:21:35,175
It was just like Italy on a plate.

514
00:21:35,200 --> 00:21:36,575
It was so light.

515
00:21:36,600 --> 00:21:38,935
But their croissant was
a little bit disappointing?

516
00:21:38,960 --> 00:21:41,975
We could barely feel the Manchego
cheese and the serrano ham.

517
00:21:42,000 --> 00:21:43,375
How did Neil and Nicole do?

518
00:21:43,400 --> 00:21:45,735
The dough was just so wrong for
the croissant.

519
00:21:45,760 --> 00:21:48,055
But when it came to the maritozzi,
you guys seemed

520
00:21:48,080 --> 00:21:49,175
to really love their fillings.

521
00:21:49,200 --> 00:21:52,335
Oh, the amaretto cream,
it was delightful!

522
00:21:52,360 --> 00:21:53,575
Based on the first challenge,

523
00:21:53,600 --> 00:21:55,255
is there anyone that's
slightly leading?

524
00:21:55,280 --> 00:21:57,055
Tanuj and Narayan are certainly
in the lead.

525
00:21:57,080 --> 00:21:59,375
Narayan, he's so skilful!

526
00:21:59,400 --> 00:22:02,455
The cross lamination that he has
produced for us - phenomenal.

527
00:22:02,480 --> 00:22:05,015
They really have got their eyes
on the prize. Hmm.

528
00:22:05,040 --> 00:22:07,655
I have seen Bharat and John
look over,

529
00:22:07,680 --> 00:22:09,975
so they're very aware that these
guys are the ones

530
00:22:10,000 --> 00:22:11,055
to beat at the moment.

531
00:22:11,080 --> 00:22:13,615
But it seems kind of close between
the other three teams.

532
00:22:13,640 --> 00:22:15,935
There is no team today who has done
really badly.

533
00:22:15,960 --> 00:22:17,855
Tomorrow everything is to play for.

534
00:22:17,880 --> 00:22:20,895
Oh. So what do the chefs have to do
tomorrow? It is play time!

535
00:22:20,920 --> 00:22:24,615
It's piece montee challenge,
so choux buns

536
00:22:24,640 --> 00:22:27,855
and we must have fun. There's a lot
to play for. Oh... Very good.

537
00:22:27,880 --> 00:22:30,255
We will see who is on top of
the game tomorrow.

538
00:22:30,280 --> 00:22:31,775
Oh, yes!

539
00:22:55,080 --> 00:22:56,375
Welcome back, chefs.

540
00:22:56,400 --> 00:22:58,255
I hope you've recovered
from yesterday,

541
00:22:58,280 --> 00:23:01,215
because today, the choux
must go on!

542
00:23:01,240 --> 00:23:05,255
Yes, it's time for a choux
showpiece challenge. Cherish.

543
00:23:05,280 --> 00:23:09,655
Chefs, your showpiece must feature
two different batches

544
00:23:09,680 --> 00:23:12,655
of choux buns, shaped
and flavour differently.

545
00:23:12,680 --> 00:23:16,415
80 each, 160 in total.

546
00:23:16,440 --> 00:23:19,615
Ancl as for the structure,
you may only use nougatine

547
00:23:19,640 --> 00:23:22,855
to support it.
No traffic cone this year.

548
00:23:22,880 --> 00:23:27,215
No. That would be really silly.
Benny B, what's the theme?

549
00:23:27,240 --> 00:23:28,775
The theme of your showpiece is play,

550
00:23:28,800 --> 00:23:32,775
so, chefs, whatever you decide
to do, it must be fun...

551
00:23:32,800 --> 00:23:34,535
or you might be done.

552
00:23:34,560 --> 00:23:37,975
Well, this choux-d be a good one.

553
00:23:38,000 --> 00:23:40,735
Ooh! Chefs, you had a hour last
night to prep

554
00:23:40,760 --> 00:23:42,215
and now you have
a further four hours

555
00:23:42,240 --> 00:23:46,135
to complete this challenge.
Good luck and your time starts now.

556
00:23:46,160 --> 00:23:47,335
Let's do this.

557
00:23:47,360 --> 00:23:48,855
Sorry, excuse me.

558
00:23:48,880 --> 00:23:50,535
We need to rush.

559
00:23:50,560 --> 00:23:52,215
My God! They're not hanging around.

560
00:23:52,240 --> 00:23:54,535
They flew. They're not here to play.

561
00:23:54,560 --> 00:23:57,775
It's play but there's no play
really, is there? It's all work.

562
00:23:57,800 --> 00:23:59,375
Yeah, grown-ups don't really play.

563
00:23:59,400 --> 00:24:01,335
Although, I think you're a child
still, so you play. Yeah.

564
00:24:01,360 --> 00:24:03,935
With your bowling and your gaming

565
00:24:03,960 --> 00:24:05,975
and all that Twister you play.

566
00:24:06,000 --> 00:24:07,135
Twister? What is that?

567
00:24:07,160 --> 00:24:09,495
Where you have the different colours
on the ground and you have a wheel.

568
00:24:09,520 --> 00:24:11,895
Oh, I like that! Yeah.
I think I'd be very good with it.

569
00:24:11,920 --> 00:24:13,815
Not in that dress though.
Oh, no, not in that dress.

570
00:24:13,840 --> 00:24:16,135
I look like Spiderwoman.

571
00:24:16,160 --> 00:24:18,855
OK. With the clock ticking...
Let's go.

572
00:24:18,880 --> 00:24:21,215
...the teams waste no time
preparing the star of

573
00:24:21,240 --> 00:24:24,095
the today's showpiece,
the choux pastry.

574
00:24:24,120 --> 00:24:27,935
OK. I'm going to put this in the
oven. Sure. 170 we said, yeah? Yeah.

575
00:24:27,960 --> 00:24:31,095
Ancl while most made their choux
in last night's golden hour...

576
00:24:31,120 --> 00:24:34,335
We froze down all our shapes
for quickness,

577
00:24:34,360 --> 00:24:36,295
cos you can cook them from frozen
just fine.

578
00:24:36,320 --> 00:24:39,015
...Tanuj and Narayan are making
theirs fresh.

579
00:24:39,040 --> 00:24:40,535
Push, Narayan, let's go.

580
00:24:40,560 --> 00:24:44,615
Fortunately it's not just croissants
that are Narayan's speciality.

581
00:24:44,640 --> 00:24:47,615
He's the king of choux as well.
Let's see.

582
00:24:47,640 --> 00:24:50,095
CHERISH: This challenge is all about

583
00:24:50,120 --> 00:24:51,495
choux pastry.

584
00:24:51,520 --> 00:24:55,455
It is crucial for the chef to cook
the choux to perfection.

585
00:24:55,480 --> 00:24:57,175
They're looking good.
Yes, for now.

586
00:24:57,200 --> 00:24:59,655
Choux is very temperamental.
Anything can happen really.

587
00:24:59,680 --> 00:25:02,335
Undercook, the choux will collapse.

588
00:25:02,360 --> 00:25:04,695
Overcook, the choux
will be very dry.

589
00:25:04,720 --> 00:25:07,255
Pipe the choux too small, there
will be not enough filling.

590
00:25:07,280 --> 00:25:10,655
Give me a hollow choux bun,
I will not be very happy.

591
00:25:10,680 --> 00:25:13,095
But beautiful choux are just
the beginning.

592
00:25:13,120 --> 00:25:16,255
I am making nougatine, which
I'm really not confident about.

593
00:25:16,280 --> 00:25:20,175
Nougatine is a tough one.
Very hard to handle. Very hot.

594
00:25:20,200 --> 00:25:22,655
When it comes to the nougatine,
they can also play.

595
00:25:22,680 --> 00:25:24,175
They can colour the nougatine.

596
00:25:24,200 --> 00:25:27,135
What we do not want is just
a brown showpiece.

597
00:25:27,160 --> 00:25:29,415
It has to be extraordinary
to look at.

598
00:25:31,280 --> 00:25:33,695
Today is all about play time.

599
00:25:33,720 --> 00:25:35,535
The chef can be flamboyant

600
00:25:35,560 --> 00:25:38,255
and playful with this challenge.

601
00:25:38,280 --> 00:25:41,535
Because they are fighting
for a place in the final six.

602
00:25:43,480 --> 00:25:44,695
Chefs, good morning.

603
00:25:44,720 --> 00:25:46,255
Hi, Liam.
Good morning. How's it going?

604
00:25:46,280 --> 00:25:48,775
You guys yesterday, the maritozzi.

605
00:25:48,800 --> 00:25:51,095
You must be over the moon, Fausto.

606
00:25:51,120 --> 00:25:53,415
Yeah, Italian pride there.

607
00:25:53,440 --> 00:25:55,895
Love that.
So, yesterday was serious business

608
00:25:55,920 --> 00:25:58,255
but today it's all about play.
What's the idea?

609
00:25:58,280 --> 00:26:00,695
We decide to go for sand castles.
OK, cool.

610
00:26:00,720 --> 00:26:03,815
I always liked to go to the beach
and play sand castles with my clad.

611
00:26:03,840 --> 00:26:05,535
It's a kind of fond memory for me.

612
00:26:05,560 --> 00:26:07,495
Do you know what, I'm not
a massive fan of sand?

613
00:26:07,520 --> 00:26:09,855
You know what it is, when the sand
goes in between your toes

614
00:26:09,880 --> 00:26:11,175
and your fingers - I hate that.
That's true.

615
00:26:11,200 --> 00:26:14,095
Yeah, that's not the fun part, yeah.
No.

616
00:26:14,120 --> 00:26:16,455
Carlos and Fausto's day
at the beach

617
00:26:16,480 --> 00:26:20,015
features a nougatine bucket covered
in fondant iced shell shaped choux,

618
00:26:20,040 --> 00:26:21,855
filled with coffee creme diplomat

619
00:26:21,880 --> 00:26:23,455
and caramelised banana jam.

620
00:26:23,480 --> 00:26:24,895
To represent the sand,

621
00:26:24,920 --> 00:26:26,855
they'll fill craquelin covered
choux buns

622
00:26:26,880 --> 00:26:29,615
with pistachio cream
and lemongrass gel.

623
00:26:29,640 --> 00:26:31,935
Pistachio and lemongrass
is quite intriguing.

624
00:26:31,960 --> 00:26:32,895
I've not tasted that before.

625
00:26:32,920 --> 00:26:35,255
It's a bit of a play time
for my tongue.

626
00:26:35,280 --> 00:26:38,015
But your sand showpiece,
is it fun enough?

627
00:26:38,040 --> 00:26:39,335
Is it colourful enough?

628
00:26:39,360 --> 00:26:42,495
Because you're fighting
a place in the final six.

629
00:26:42,520 --> 00:26:45,495
So the sand is brown
but the bucket is green.

630
00:26:45,520 --> 00:26:47,775
The shells are a bit pink and white.

631
00:26:47,800 --> 00:26:49,455
I'm a bit bored, I have to say.

632
00:26:49,480 --> 00:26:50,895
Once it's built up

633
00:26:50,920 --> 00:26:53,175
I hope you guys enjoy
and have fun with it.

634
00:26:54,880 --> 00:26:56,335
LIAM: While Carlos and Fausto

635
00:26:56,360 --> 00:26:59,655
attempt to bring fun to sun filled
clays at the Spanish seaside...

636
00:26:59,680 --> 00:27:01,295
I love the beach, I love the sands,

637
00:27:01,320 --> 00:27:05,735
I love holidays, so a day on
the beach, why not? Love it.

638
00:27:05,760 --> 00:27:08,535
...Neil and Nicole's showpiece
is inspired by memories

639
00:27:08,560 --> 00:27:11,735
of hiding from Scotland's famous
dark skies.

640
00:27:11,760 --> 00:27:14,375
Back to the childhood when,
obviously, it's a nice rainy clay.

641
00:27:14,400 --> 00:27:16,855
We were locked indoors -
we used to play board games.

642
00:27:16,880 --> 00:27:20,655
Snakes and ladders, I used to play
it with my gran and grandad.

643
00:27:20,680 --> 00:27:24,095
I can be competitive
but I'm not overly competitive.

644
00:27:24,120 --> 00:27:27,135
I'm sure there'll be family
or someone watching this going,

645
00:27:27,160 --> 00:27:29,175
"Yeah, she is."

646
00:27:29,200 --> 00:27:32,415
Ancl competitive spirit is just
what Neil and Nicole will need

647
00:27:32,440 --> 00:27:34,735
to climb their way to the top spot.

648
00:27:34,760 --> 00:27:37,615
Their four tier showpiece will
feature nougatine boards

649
00:27:37,640 --> 00:27:40,735
covered in playing counter
and snake shaped choux pieces.

650
00:27:40,760 --> 00:27:42,695
What kind of fillings do we have
for those?

651
00:27:42,720 --> 00:27:46,295
The counter shape we are
going to do an amaretto and cherry

652
00:27:46,320 --> 00:27:49,375
and in the snake we are going to a
do a white chocolate and tonka bean.

653
00:27:51,080 --> 00:27:52,895
I know everybody tries
to give you tonka a lot

654
00:27:52,920 --> 00:27:54,655
but it's a flavour that is close
to my heart

655
00:27:54,680 --> 00:27:57,015
and with the white chocolate
I think it works.

656
00:27:57,040 --> 00:27:58,815
I'm not against
the idea of tonka bean

657
00:27:58,840 --> 00:28:01,175
but tonka bean on its own,
uh, ooh!

658
00:28:01,200 --> 00:28:03,175
But let's hope for the best.

659
00:28:03,200 --> 00:28:04,615
I hope so!

660
00:28:04,640 --> 00:28:06,215
THEY LAUGH

661
00:28:06,240 --> 00:28:09,575
Not only must the teams wow with
beautifully balanced flavours...

662
00:28:09,600 --> 00:28:14,535
We have black sesame creme pat
with yuzu curd. It's kind of sharp.

663
00:28:14,560 --> 00:28:17,815
It's good to break that sweetness
of the sugar and the sesame.

664
00:28:17,840 --> 00:28:19,895
...but flawless textures, too.

665
00:28:19,920 --> 00:28:23,055
I'm going to blitz
the lemongrass gel I made yesterday

666
00:28:23,080 --> 00:28:25,535
and it goes with
the pistachio cream.

667
00:28:25,560 --> 00:28:28,415
You would think pistachio and lemon,

668
00:28:28,440 --> 00:28:31,135
I like it -
finger crossed for the judges too.

669
00:28:31,160 --> 00:28:34,375
Bharat and john are also jumping on
the citrus train...

670
00:28:34,400 --> 00:28:38,775
Almond praline cream with
a blood orange gel, so quite zingy.

671
00:28:38,800 --> 00:28:41,655
...with a filling they hope will
strike a chord with the judges.

672
00:28:41,680 --> 00:28:43,975
Our theme for play is music.

673
00:28:44,000 --> 00:28:45,815
Music is a big part of our lives
in the kitchen

674
00:28:45,840 --> 00:28:50,215
and I used to play with my uncle's
guitar. Terrible player by the way!

675
00:28:50,240 --> 00:28:54,095
Along with sugar ribbons and roses,
Bharat and John's electric guitar

676
00:28:54,120 --> 00:28:57,615
will sit at the centre of a musical
stage built from nougatine

677
00:28:57,640 --> 00:29:00,175
and choux, almond praline
and blood orange eclairs

678
00:29:00,200 --> 00:29:02,775
and dark chocolate
and morello cherry buns.

679
00:29:02,800 --> 00:29:03,815
WOW!

680
00:29:03,840 --> 00:29:05,175
Bit of rock and roll, isn't it?

681
00:29:05,200 --> 00:29:06,895
Rock. Yeah!

682
00:29:06,920 --> 00:29:10,015
I see the guitar is made
out of sugar.

683
00:29:10,040 --> 00:29:13,495
Last week you brought sugar work
and chocolate work together.

684
00:29:13,520 --> 00:29:15,855
This time we're going to find out
what the others can do as well

685
00:29:15,880 --> 00:29:18,895
with sugar work. You showed us what
you can do. But they will too.

686
00:29:18,920 --> 00:29:20,215
Yeah.

687
00:29:20,240 --> 00:29:23,135
Soko, they had the upper hand last
week because they did sugar

688
00:29:23,160 --> 00:29:27,055
and we want to do the same and show
off our sugar skill basically.

689
00:29:27,080 --> 00:29:28,975
LIAM: But in their bid for top spot

690
00:29:29,000 --> 00:29:31,495
Tj and Narayan
aren't stopping there.

691
00:29:31,520 --> 00:29:33,495
We wanted to add colour to
the nougatine

692
00:29:33,520 --> 00:29:34,975
just to give it a more vibrant look.

693
00:29:35,000 --> 00:29:38,095
If we just push,
we can definitely achieve that.

694
00:29:38,120 --> 00:29:40,455
With games to play
and prizes to win,

695
00:29:40,480 --> 00:29:42,335
Tj and Narayan will bring
the fun of the fair

696
00:29:42,360 --> 00:29:43,775
to their showpiece,

697
00:29:43,800 --> 00:29:46,335
and they'll attempt to excite
with their flavours too.

698
00:29:46,360 --> 00:29:48,775
Black sesame praline
and yuzu curd eclairs

699
00:29:48,800 --> 00:29:51,695
and choux buns filled
with banana creme diplomat

700
00:29:51,720 --> 00:29:52,975
and tangy tamarind gel.

701
00:29:53,000 --> 00:29:54,375
Why do you choose tamarind?

702
00:29:54,400 --> 00:29:57,055
Because tamarind, I use it
for my savoury in salad.

703
00:29:57,080 --> 00:29:59,695
Yes, but tamarind goes
so well in desserts as well.

704
00:29:59,720 --> 00:30:01,535
In India we have banana
and tamarind chutney

705
00:30:01,560 --> 00:30:03,895
and it gives a sweet
and tangy flavour.

706
00:30:03,920 --> 00:30:06,935
So, are you going to be a hit
of everyone again today?

707
00:30:06,960 --> 00:30:10,455
Yes. Gosh, you are very,
very competitive, aren't you?

708
00:30:10,480 --> 00:30:11,775
Oh, I'm very competitive.

709
00:30:13,600 --> 00:30:17,215
Chefs, you are halfway through your
play themed showpiece.

710
00:30:17,240 --> 00:30:18,815
This is going to be tighter.

711
00:30:18,840 --> 00:30:22,215
As the teams put the finishing
touches to their fillings...

712
00:30:22,240 --> 00:30:23,855
This is amaretto creme pat.

713
00:30:23,880 --> 00:30:25,015
We just pour it to taste.

714
00:30:25,040 --> 00:30:26,655
Glug, glug, glug, 9W9!

715
00:30:26,680 --> 00:30:28,455
It's nice and punchy.

716
00:30:28,480 --> 00:30:31,575
The coffee diplomat
could be more set

717
00:30:31,600 --> 00:30:33,935
but I'm going to have to whip
a bit more.

718
00:30:33,960 --> 00:30:36,255
...and the first batches of choux
exit the oven.

719
00:30:36,280 --> 00:30:38,975
Choux is looking very, very nice.

720
00:30:39,000 --> 00:30:42,095
Same size. Same height. Perfect.

721
00:30:42,120 --> 00:30:44,495
Attention turns to nougatine...

722
00:30:44,520 --> 00:30:47,095
Nougatine takes a long time.

723
00:30:47,120 --> 00:30:48,415
Phew!

724
00:30:48,440 --> 00:30:49,695
Come on.

725
00:30:49,720 --> 00:30:53,015
...but Neil's caramel has been
cooking for over an hour and a half.

726
00:30:53,040 --> 00:30:55,855
This is not going to plan.

727
00:30:55,880 --> 00:30:58,175
Going to start filling
my eclairs now.

728
00:30:58,200 --> 00:30:59,535
First, I put the banana ganache,

729
00:30:59,560 --> 00:31:02,055
and then I finish up
with the tamarind gel.

730
00:31:02,080 --> 00:31:05,295
We really like that flavour.
We hope the judges will like it.

731
00:31:05,320 --> 00:31:07,815
As the rest of the teams push on,

732
00:31:07,840 --> 00:31:10,695
Neil's caramel is finally cooked.

733
00:31:10,720 --> 00:31:11,815
just whack 'em in.

734
00:31:11,840 --> 00:31:13,135
Now the race is on...

735
00:31:13,160 --> 00:31:14,455
Oh!

736
00:31:14,480 --> 00:31:15,855
...to get back on track.

737
00:31:15,880 --> 00:31:17,375
Oh, come on!

738
00:31:21,200 --> 00:31:22,575
BLEEP

739
00:31:22,600 --> 00:31:24,335
Argh.

740
00:31:25,720 --> 00:31:28,575
You burn yourself? Yeah, yeah, yeah.
I do it all the time.

741
00:31:28,600 --> 00:31:31,095
OK, breathe.
HE EXHALES

742
00:31:31,120 --> 00:31:34,415
Because it's too hot, very difficult
to manage, you burn yourself.

743
00:31:34,440 --> 00:31:36,935
Mm-hm.
Yeah, cool down a little bit. OK.

744
00:31:38,360 --> 00:31:41,095
You OK?
I'm in pain.

745
00:31:44,040 --> 00:31:45,615
Argh.

746
00:31:48,680 --> 00:31:50,495
LIAM: The teams have less
than 90 minutes

747
00:31:50,520 --> 00:31:53,175
to complete their play themed
choux showpieces.

748
00:31:53,200 --> 00:31:56,055
This is the nougatine tins
for the tin can smash.

749
00:31:56,080 --> 00:31:58,495
Smash the tins with the bowl
and you win a prize.

750
00:31:58,520 --> 00:32:00,815
Me and Narayan both love
going to the funfair.

751
00:32:00,840 --> 00:32:02,215
That's how we grew up.

752
00:32:02,240 --> 00:32:03,895
Ancl while most finish filling
their choux...

753
00:32:03,920 --> 00:32:05,615
It's 70% dark chocolate cream.

754
00:32:05,640 --> 00:32:07,495
Oh-ho!

755
00:32:07,520 --> 00:32:08,695
Oh, yes.

756
00:32:08,720 --> 00:32:12,575
...and roll and cut their nougatine,
ready for assembly.

757
00:32:12,600 --> 00:32:15,175
Oh, that looks so sore.
It is.

758
00:32:15,200 --> 00:32:18,775
Neil's burnt hand means
Nicole's working solo,

759
00:32:18,800 --> 00:32:21,055
and they're falling behind fast.

760
00:32:21,080 --> 00:32:22,815
One hour 30 remaining

761
00:32:22,840 --> 00:32:25,175
and I'm still making creme pat.

762
00:32:25,200 --> 00:32:28,535
Well, it's all to play for today
with the showpiece challenge.

763
00:32:28,560 --> 00:32:31,455
We have Tj and Narayan.
The funfair.

764
00:32:31,480 --> 00:32:35,295
This showpiece is going to be
packed with skills.

765
00:32:35,320 --> 00:32:38,815
I like the energy and I like how
competitive they are.

766
00:32:38,840 --> 00:32:40,575
We can do this, bro. We've got this.

767
00:32:40,600 --> 00:32:43,495
Snake and ladders, Neil and Nicole.

768
00:32:43,520 --> 00:32:46,335
Neil is not confident at all
with working with nougatine

769
00:32:46,360 --> 00:32:47,495
and it puts pressure on him.

770
00:32:47,520 --> 00:32:49,815
I heard you burnt yourself.
I'm good.

771
00:32:49,840 --> 00:32:51,455
Not got time for pain!

772
00:32:51,480 --> 00:32:55,095
Talking about the flavour profile,
tonka bean is one of his favourite.

773
00:32:55,120 --> 00:32:57,495
But they're not playing
with my favourite.

774
00:32:57,520 --> 00:32:58,935
They need to balance this one well.

775
00:32:58,960 --> 00:33:01,255
Bharat and john.
They're building us a stage.

776
00:33:01,280 --> 00:33:02,895
Ancl then the beautiful guitar.

777
00:33:02,920 --> 00:33:05,215
We're filling our almond praline
choux buns.

778
00:33:05,240 --> 00:33:06,815
They're bringing classical flavours,

779
00:33:06,840 --> 00:33:09,175
blood orange and praline
and chocolate and cherries.

780
00:33:09,200 --> 00:33:11,535
You think it's safe?
Well, it's safe,

781
00:33:11,560 --> 00:33:14,255
but they can still do it
beautifully.

782
00:33:14,280 --> 00:33:17,655
Carlos and Fausto,
the theme is clay at the beach.

783
00:33:17,680 --> 00:33:20,535
Colour wise it might be
a little bit dull.

784
00:33:20,560 --> 00:33:24,295
But I do like the sound of
the pistachio and lemongrass.

785
00:33:24,320 --> 00:33:26,855
Actually quite intrigued
how they taste like.

786
00:33:26,880 --> 00:33:29,215
Kids love the beach, don't they?
Yeah.

787
00:33:29,240 --> 00:33:31,535
I remember my sister digging
a big hole and she's older than me.

788
00:33:31,560 --> 00:33:33,855
She wouldn't let me help her dig

789
00:33:33,880 --> 00:33:36,895
so I jumped in the hole and weed.

790
00:33:36,920 --> 00:33:38,735
Thank you.
THEY LAUGH

791
00:33:38,760 --> 00:33:39,855
Something to think about

792
00:33:39,880 --> 00:33:42,135
if you don't like what the judges
are saying later.

793
00:33:44,560 --> 00:33:47,055
Chefs, you have one hour remaining.

794
00:33:47,080 --> 00:33:48,375
What does play mean to you?

795
00:33:48,400 --> 00:33:49,415
Fight Club.

796
00:33:49,440 --> 00:33:51,135
No further questions.

797
00:33:51,160 --> 00:33:53,455
One hour left.
Push, Narayan, a little bit.

798
00:33:53,480 --> 00:33:55,775
With construction already under way,

799
00:33:55,800 --> 00:33:58,735
Tj and Narayan have a head start
on the competition...

800
00:33:58,760 --> 00:34:00,495
just dipping the choux bun.

801
00:34:00,520 --> 00:34:02,295
This is caramelised sugar.

802
00:34:02,320 --> 00:34:04,615
...and Bharat and john are hot
on their heels.

803
00:34:04,640 --> 00:34:06,335
We'll build the choux base

804
00:34:06,360 --> 00:34:07,495
and then we'll assemble.

805
00:34:07,520 --> 00:34:09,855
What one have you got?
I've got the amaretto.

806
00:34:09,880 --> 00:34:13,175
But Neil and Nicole are still
struggling to get back on track.

807
00:34:13,200 --> 00:34:15,535
We would've been well ahead
if I hadn't BLEEP my finger,

808
00:34:15,560 --> 00:34:16,935
cos I can only move half speed.

809
00:34:16,960 --> 00:34:18,255
And they're not alone.

810
00:34:18,280 --> 00:34:19,455
We need to rush.

811
00:34:19,480 --> 00:34:23,055
I'm having a little bit of trouble
here, Fausto. Give me two minutes.

812
00:34:23,080 --> 00:34:25,695
Carlos and Fausto's nougatine
isn't ready...

813
00:34:25,720 --> 00:34:27,095
I need to do the fondant.

814
00:34:27,120 --> 00:34:29,135
...and neither are their
shell shaped choux.

815
00:34:29,160 --> 00:34:32,455
I'm going to stick the choux
into the mould

816
00:34:32,480 --> 00:34:35,575
and I'm going to freeze it down
so it's going to retain the shape.

817
00:34:35,600 --> 00:34:37,375
We are not going to make it.

818
00:34:37,400 --> 00:34:38,935
One hour is not enough.

819
00:34:38,960 --> 00:34:40,455
Across the kitchen...

820
00:34:40,480 --> 00:34:41,815
Ready?
Yeah.

821
00:34:41,840 --> 00:34:44,495
...the battle for sugar supremacy
has begun.

822
00:34:44,520 --> 00:34:45,655
Amazing work.

823
00:34:45,680 --> 00:34:49,295
How's sugar looking?
Yeah, it's nice. Nice!

824
00:34:49,320 --> 00:34:52,295
With their iced choux shells
in the freezer...

825
00:34:52,320 --> 00:34:53,655
I'm going to do the structure now.

826
00:34:53,680 --> 00:34:56,335
...Carlos and Fausto have finally
begun building.

827
00:34:56,360 --> 00:34:58,295
You can start sticking all
the choux.

828
00:34:58,320 --> 00:35:01,055
In practice it kind of held.

829
00:35:01,080 --> 00:35:04,255
I've no idea if this going to,
though. Ugh!

830
00:35:04,280 --> 00:35:06,255
Chefs, you have 30 minutes left!

831
00:35:06,280 --> 00:35:07,735
30 minutes.

832
00:35:07,760 --> 00:35:10,335
Benoit and Cherish are fully
immersed in this play theme.

833
00:35:10,360 --> 00:35:12,255
Yeah, he's outside pushing her
on the swings.

834
00:35:12,280 --> 00:35:13,455
Oh, adorable.

835
00:35:15,000 --> 00:35:17,775
Have you done the darts, yeah?
Very good, bro, very good.

836
00:35:17,800 --> 00:35:19,495
My God, that snake's enormous.

837
00:35:19,520 --> 00:35:20,655
Ahh!

838
00:35:20,680 --> 00:35:22,535
That'll fit.

839
00:35:22,560 --> 00:35:25,015
Oh! Tight there.

840
00:35:25,040 --> 00:35:27,655
Take it to the presentation table
before you stick the other one on.

841
00:35:27,680 --> 00:35:30,735
You got it? Yeah.
You sure? Yeah.

842
00:35:30,760 --> 00:35:33,655
Take your time, yeah.
Take your time.

843
00:35:33,680 --> 00:35:36,495
Still need to stick the other ones,
the shells.

844
00:35:36,520 --> 00:35:37,975
Ready?

845
00:35:38,000 --> 00:35:39,335
Go.

846
00:35:39,360 --> 00:35:41,215
Little bit to the left.
Yes, that's it, that's it.

847
00:35:41,240 --> 00:35:42,495
That's perfect.

848
00:35:42,520 --> 00:35:45,655
As the rest of the teams' showpieces
take shape...

849
00:35:45,680 --> 00:35:47,495
How is it?
Yeah, all good. All good.

850
00:35:47,520 --> 00:35:50,855
...Carlos and Fausto's seashells
are out of the freezer.

851
00:35:50,880 --> 00:35:52,375
We need to demould.

852
00:35:52,400 --> 00:35:54,375
Oh, God. What is going on here?

853
00:35:55,680 --> 00:35:57,975
It doesn't come out.
No.

854
00:35:58,000 --> 00:35:59,055
<i>Bkxwtorch.</i>

855
00:35:59,080 --> 00:36:00,415
Blowtorch.

856
00:36:01,880 --> 00:36:03,335
Extremely concerned.

857
00:36:03,360 --> 00:36:06,455
And Neil and Nicole
have a problem, too...

858
00:36:06,480 --> 00:36:10,255
None of the supports actually reach
the boards so all the boards

859
00:36:10,280 --> 00:36:12,575
are actually just leaning on choux.

860
00:36:12,600 --> 00:36:15,775
These ones down the bottom are going
to start to crush.

861
00:36:15,800 --> 00:36:17,415
No, this is not working, Fausto.

862
00:36:17,440 --> 00:36:20,615
I cannot even remove them.
They are breaking as well.

863
00:36:20,640 --> 00:36:22,495
I don't know what I'm going to do.

864
00:36:22,520 --> 00:36:24,735
Chefs, 15 minutes until play time!

865
00:36:26,880 --> 00:36:28,735
Let's get the decor on.
Shall we do guitar first?

866
00:36:28,760 --> 00:36:30,095
Yeah, like that.

867
00:36:30,120 --> 00:36:32,655
We need to hurry up because we
need to start sticking stuff on.

868
00:36:32,680 --> 00:36:34,335
We need to start
sticking these ones.

869
00:36:34,360 --> 00:36:36,775
Which one?
All these. They are horrible.

870
00:36:36,800 --> 00:36:38,775
Yeah, but it doesn't matter.

871
00:36:38,800 --> 00:36:40,535
We need to present 80 of them!

872
00:36:40,560 --> 00:36:43,135
Fausto, keep pushing, man.

873
00:36:43,160 --> 00:36:46,335
Start sticking, yeah.
We got this, bro, we've got this.

874
00:36:46,360 --> 00:36:47,895
Shall we put the sand?

875
00:36:47,920 --> 00:36:50,255
It's leaning!

876
00:36:50,280 --> 00:36:51,615
Leave it.

877
00:36:51,640 --> 00:36:52,855
Teddy bear.

878
00:36:52,880 --> 00:36:54,015
Put another on.

879
00:36:54,040 --> 00:36:56,775
It's taking forever.
I don't know what to do here.

880
00:36:56,800 --> 00:36:58,295
Chefs, you have one minute to go.

881
00:37:00,080 --> 00:37:02,735
just put the rest.
Yeah.

882
00:37:02,760 --> 00:37:04,455
This angle. Towards this side.

883
00:37:04,480 --> 00:37:06,255
He's lost his tail.

884
00:37:06,280 --> 00:37:08,655
This fondant
is absolutely horrendous.

885
00:37:08,680 --> 00:37:10,095
SIGHS

886
00:37:10,120 --> 00:37:12,455
Let's put the teddy here.
That's it.

887
00:37:12,480 --> 00:37:14,815
Whatever happens, we went down
fighting, we gave it everything.

888
00:37:14,840 --> 00:37:17,655
Chefs, that's it!
That's the end of the challenge.

889
00:37:17,680 --> 00:37:20,175
Please step away
from your showpieces.

890
00:37:28,240 --> 00:37:29,615
It was a big push.

891
00:37:34,000 --> 00:37:35,295
Absolutely hideous.

892
00:37:35,320 --> 00:37:38,895
Whatever happens, you had
to do 75% of that yourself, yeah?

893
00:37:38,920 --> 00:37:41,415
Proud of you. I'm in BLEEP pain!

894
00:37:50,240 --> 00:37:52,535
Four spectacular choux showpieces

895
00:37:52,560 --> 00:37:55,815
playfully produced
in just five hours.

896
00:38:03,720 --> 00:38:05,295
Tj and Narayan, please come forward.

897
00:38:14,520 --> 00:38:17,735
Well, roll up, roll up,
have fun at the fair.

898
00:38:17,760 --> 00:38:20,055
Come to my stall!

899
00:38:20,080 --> 00:38:21,815
Well, I'm going to be short
and sweet.

900
00:38:21,840 --> 00:38:24,975
One of the best choux showpieces
we've had on this show.

901
00:38:25,000 --> 00:38:26,735
Very colourful.
Thank you, Chef.

902
00:38:26,760 --> 00:38:29,215
This is an invitation to play.

903
00:38:29,240 --> 00:38:31,615
There is bags of skills going on
in there, I love it.

904
00:38:31,640 --> 00:38:33,335
Really well clone. Really well clone.
Thank you, Chef.

905
00:38:33,360 --> 00:38:35,175
Your choux buns guys,
what have we got?

906
00:38:35,200 --> 00:38:37,215
The eclair has a banana ganache

907
00:38:37,240 --> 00:38:38,975
and it also has tamarind.

908
00:38:39,000 --> 00:38:41,935
When it comes to the visual of
the eclair itself I'm a bit bored,

909
00:38:41,960 --> 00:38:46,855
but what's going on inside -
wow, banana! Pow!

910
00:38:46,880 --> 00:38:49,215
Cream is silky, it's smooth,

911
00:38:49,240 --> 00:38:52,855
and then hit in with the tamarind
which is acidic.

912
00:38:52,880 --> 00:38:54,655
I absolutely love it.

913
00:38:54,680 --> 00:38:56,255
Second one, what else?

914
00:38:56,280 --> 00:39:00,215
We have inside black sesame diplomat
with yuzu.

915
00:39:00,240 --> 00:39:02,575
I think it's going to be
a matter of personal taste here.

916
00:39:02,600 --> 00:39:04,615
Black sesame,
it takes a little bit over,

917
00:39:04,640 --> 00:39:07,015
but the texture is
absolutely beautiful.

918
00:39:07,040 --> 00:39:09,015
I think your black sesame
is not enough

919
00:39:09,040 --> 00:39:11,335
because if you're going to put it
on the menu

920
00:39:11,360 --> 00:39:12,815
I need to taste black sesame.

921
00:39:12,840 --> 00:39:15,135
Perhaps the balance was right
in the middle.

922
00:39:15,160 --> 00:39:17,415
To please Cherish and to please me.

923
00:39:17,440 --> 00:39:18,495
I hope so.

924
00:39:18,520 --> 00:39:21,775
But well clone.
BOTH: Thank you.

925
00:39:21,800 --> 00:39:24,695
Best choux showpiece in
the whole of Bake Off history.

926
00:39:26,320 --> 00:39:28,335
That's massive.

927
00:39:28,360 --> 00:39:30,255
Oh, massive.

928
00:39:37,880 --> 00:39:39,415
A lot of work,

929
00:39:39,440 --> 00:39:42,255
a lot of technique has been thrown
into your showpiece.

930
00:39:42,280 --> 00:39:45,415
However, do I know that it is
a stage? Not quite.

931
00:39:45,440 --> 00:39:46,815
I'm a bit bored

932
00:39:46,840 --> 00:39:49,255
because I see a box
and I see a guitar in the middle.

933
00:39:49,280 --> 00:39:51,615
We are used to seeing your
sugar work skills

934
00:39:51,640 --> 00:39:54,055
and for some reason I was expecting
a little bit more today.

935
00:39:54,080 --> 00:39:56,535
Careful not to play too safe.
BOTH: Yeah.

936
00:39:56,560 --> 00:40:01,295
OK. So, the eclairs are chocolate
cream made with 70% dark chocolate

937
00:40:01,320 --> 00:40:03,135
and a morello cherry gel.

938
00:40:03,160 --> 00:40:05,815
The first bite is chocolaty
and then fruity.

939
00:40:05,840 --> 00:40:08,295
I thought that it's going to be too
sweet but I was wrong.

940
00:40:08,320 --> 00:40:09,895
Really nice work.

941
00:40:09,920 --> 00:40:12,255
For me, personal taste,
it's a little bit too bitter.

942
00:40:12,280 --> 00:40:13,655
The dark chocolate is
a bit too strong.

943
00:40:13,680 --> 00:40:15,295
Otherwise, the texture is lovely.

944
00:40:15,320 --> 00:40:17,655
The eclair is baked correctly
so well clone.

945
00:40:17,680 --> 00:40:19,375
Could you take us through your
choux, please?

946
00:40:19,400 --> 00:40:22,255
The choux bun is almond praline
with blood orange gel.

947
00:40:23,640 --> 00:40:25,495
I'm actually quite bored eating it.

948
00:40:25,520 --> 00:40:28,535
The praline that you put in,
I was hoping that you put in more.

949
00:40:28,560 --> 00:40:30,215
There are some very
good things, though.

950
00:40:30,240 --> 00:40:32,015
The blood orange gel
in the middle...

951
00:40:32,040 --> 00:40:34,535
EXCITED WHISTLE
Now you get my attention!

952
00:40:34,560 --> 00:40:37,175
All in all, it's good work but
nothing very exciting. Thank you.

953
00:40:37,200 --> 00:40:38,615
Thank you, chefs.

954
00:40:49,840 --> 00:40:53,335
First of all before I even go any
further, how is your hand?

955
00:40:53,360 --> 00:40:56,335
It's all right. Sure? Better than
the showpiece so...

956
00:40:56,360 --> 00:40:58,695
But I want you to stand up very
proud, both of you,

957
00:40:58,720 --> 00:41:01,055
because there is a showpiece.
You tried very hard.

958
00:41:01,080 --> 00:41:03,535
That's the spirit
that we're looking for.

959
00:41:03,560 --> 00:41:06,175
OK. Your choux pastry,
what have we got?

960
00:41:06,200 --> 00:41:10,975
In the choux bun we've got amaretto
creme pat and cherry gel.

961
00:41:11,000 --> 00:41:14,775
I think the amaretto and the cherry
marriage together beautifully.

962
00:41:14,800 --> 00:41:17,335
However, I need it
a little bit more refreshing.

963
00:41:17,360 --> 00:41:19,215
The cherry gel is not
present enough,

964
00:41:19,240 --> 00:41:21,535
I feel the amaretto like...a lot.

965
00:41:21,560 --> 00:41:24,935
We are in a competition -
this is not ground-breaking.

966
00:41:24,960 --> 00:41:26,135
What about the second one?

967
00:41:26,160 --> 00:41:28,735
In the snake we've got white
chocolate and tonka bean.

968
00:41:28,760 --> 00:41:30,215
That's supposed to be a snake,
is it?

969
00:41:30,240 --> 00:41:32,775
Yeah, they're very special snakes.
You only see them in Scotland!

970
00:41:32,800 --> 00:41:34,015
THEY LAUGH

971
00:41:35,440 --> 00:41:37,175
Oui, oui, oui.

972
00:41:41,520 --> 00:41:44,055
I really don't mind
the tonka bean and the chocolate,

973
00:41:44,080 --> 00:41:45,815
but it's so sweet.

974
00:41:45,840 --> 00:41:47,695
I'm not enjoying myself at all here.

975
00:41:47,720 --> 00:41:50,055
Doesn't look great
and, for me, it doesn't taste great.

976
00:41:50,080 --> 00:41:52,375
Thank you for your hard work.
See you later. Thank you very much.

977
00:41:52,400 --> 00:41:53,495
Thank you, chefs.

978
00:41:54,840 --> 00:41:56,575
I'm proud of you. Busted your arse.

979
00:42:05,560 --> 00:42:09,375
All right, do you have enough choux,
80 of them?

980
00:42:09,400 --> 00:42:12,455
Uh, we had almost all of them

981
00:42:12,480 --> 00:42:14,335
but we didn't have them here

982
00:42:14,360 --> 00:42:16,895
because we couldn't take it out
from mould. Sorry.

983
00:42:16,920 --> 00:42:20,775
So, from the first glance does it
take me to the beach?

984
00:42:20,800 --> 00:42:22,375
Not quite.

985
00:42:22,400 --> 00:42:24,215
I see some little seashell there,

986
00:42:24,240 --> 00:42:26,215
something which looks like sand,

987
00:42:26,240 --> 00:42:29,695
but there's not enough
to really sell me your story.

988
00:42:29,720 --> 00:42:31,655
Yeah.
But, anyway.

989
00:42:31,680 --> 00:42:33,495
Could you please take us
through your choux?

990
00:42:33,520 --> 00:42:36,775
The craquelin bun is filled
with coffee diplomat

991
00:42:36,800 --> 00:42:38,255
and a caramelised banana gel.

992
00:42:39,680 --> 00:42:41,295
The choux pastry is baked correctly.

993
00:42:41,320 --> 00:42:42,655
I like the flavour of coffee.

994
00:42:42,680 --> 00:42:43,855
The banana I feel,

995
00:42:43,880 --> 00:42:46,255
but I find something grainy.
It's not very smooth.

996
00:42:46,280 --> 00:42:49,215
I also find that the cream
is a bit to the soft side.

997
00:42:49,240 --> 00:42:51,095
Would you take us through your
eclair, please?

998
00:42:51,120 --> 00:42:53,415
The eclair is pistachio,

999
00:42:53,440 --> 00:42:56,455
mascarpone whipped cream
and lemongrass gel.

1000
00:42:56,480 --> 00:42:59,055
The pistachio flavour for me
is the best here.

1001
00:42:59,080 --> 00:43:01,375
Pistachio and lemongrass - who
would've thought that it would

1002
00:43:01,400 --> 00:43:03,735
match together? But it works.

1003
00:43:03,760 --> 00:43:06,615
You have actually introduced me
to a new pairing.

1004
00:43:06,640 --> 00:43:08,495
You know about your flavours, guys.

1005
00:43:08,520 --> 00:43:10,855
But this is for a place
in the final six.

1006
00:43:10,880 --> 00:43:13,695
Have you clone enough?
We shall find out soon enough.

1007
00:43:13,720 --> 00:43:14,895
Cheers, thank you.

1008
00:43:17,160 --> 00:43:18,375
BLEEP

1009
00:43:18,400 --> 00:43:20,655
Maybe we're not going
to the next one. No.

1010
00:43:22,800 --> 00:43:25,295
LIAM: Based on how they performed
across both challenges,

1011
00:43:25,320 --> 00:43:27,655
Benoit and Cherish will now rank
the teams

1012
00:43:27,680 --> 00:43:31,175
and decide who will make it through
to the final six.

1013
00:43:31,200 --> 00:43:33,175
Wow. What a showpiece.

1014
00:43:33,200 --> 00:43:35,615
They've blown everybody
out of the water.

1015
00:43:35,640 --> 00:43:38,055
It was probably the most intense
five hours of my life

1016
00:43:38,080 --> 00:43:41,695
but all that hard work really paid
off cos I wanted to showcase

1017
00:43:41,720 --> 00:43:43,175
that we are here to win.

1018
00:43:43,200 --> 00:43:44,895
I'm a bit disappointed,
to be honest.

1019
00:43:44,920 --> 00:43:46,415
It's just a box.

1020
00:43:46,440 --> 00:43:47,855
Nougatine's not our strong point.

1021
00:43:47,880 --> 00:43:50,175
Hopefully we get through
but we'll see what happens.

1022
00:43:50,200 --> 00:43:51,695
You never know, isn't it?

1023
00:43:51,720 --> 00:43:54,095
Well, they did try their best,
didn't they?

1024
00:43:54,120 --> 00:43:55,895
At least they produced something.

1025
00:43:55,920 --> 00:43:57,495
It's not of the best calibre.

1026
00:43:57,520 --> 00:43:59,855
I mean, to be fair,
it could've went worst.

1027
00:43:59,880 --> 00:44:02,295
I could've lost two fingers!
Yeah.

1028
00:44:02,320 --> 00:44:04,935
From beautiful maritozzi yesterday

1029
00:44:04,960 --> 00:44:06,495
to Pisa Tower today.

1030
00:44:06,520 --> 00:44:08,015
I think they can do better
than this.

1031
00:44:08,040 --> 00:44:09,775
I don't know happened here.

1032
00:44:09,800 --> 00:44:11,255
We are prepared to go home, really.

1033
00:44:11,280 --> 00:44:13,935
Yeah. Couldn't look at
the showpiece, actually.

1034
00:44:13,960 --> 00:44:16,375
But they like the flavour profile.

1035
00:44:16,400 --> 00:44:17,815
So, you never know.

1036
00:44:20,320 --> 00:44:22,735
ELLIE: Benoit and Cherish
have made their decision.

1037
00:44:25,720 --> 00:44:29,215
The judges thought the team in first
place has set the bar

1038
00:44:29,240 --> 00:44:33,215
for the whole competition
as we move into the final six.

1039
00:44:33,240 --> 00:44:35,215
Congratulations...

1040
00:44:35,240 --> 00:44:38,095
...Tj and Narayan from
Intercontinental London the O2,

1041
00:44:38,120 --> 00:44:40,015
you are through to
the next stage of the competition.

1042
00:44:41,920 --> 00:44:43,455
The team in second place -

1043
00:44:43,480 --> 00:44:46,495
Bharat and john from Soko
Patisserie, congratulations.

1044
00:44:46,520 --> 00:44:48,135
You're through to the final six.

1045
00:44:48,160 --> 00:44:51,175
Which leaves Neil
and Nicole from Balbirnie House

1046
00:44:51,200 --> 00:44:54,255
and Carlos and Fausto
from the Real Patisserie.

1047
00:44:54,280 --> 00:44:57,295
After much deliberation, Benoit
and Cherish have decided that

1048
00:44:57,320 --> 00:44:59,695
the team who'll be leaving
the competition tonight is...

1049
00:45:04,800 --> 00:45:07,455
...Neil and Nicole.
Sorry, guys.

1050
00:45:07,480 --> 00:45:09,935
Congratulations to the rest of you,
we'll see you in the final six.

1051
00:45:12,360 --> 00:45:14,615
Oh, bonny Scotland!

1052
00:45:14,640 --> 00:45:16,135
I'll miss you lad.

1053
00:45:16,160 --> 00:45:18,535
We knew, we knew,
we knew were going home.

1054
00:45:18,560 --> 00:45:20,175
Sad that we're going

1055
00:45:20,200 --> 00:45:22,975
because we've made
such good friends here.

1056
00:45:23,000 --> 00:45:24,815
just that we'll miss you guys
a lot.

1057
00:45:24,840 --> 00:45:26,495
Lovely, lovely people we've met.

1058
00:45:26,520 --> 00:45:28,375
My little flower of Scotland.
Well clone.

1059
00:45:28,400 --> 00:45:29,855
Proud of what we've done.

1060
00:45:29,880 --> 00:45:31,695
Give it a year or two
and we'll come back,

1061
00:45:31,720 --> 00:45:34,495
show that we can go further
next time. Aye.

1062
00:45:34,520 --> 00:45:37,175
We are going to miss Neil
and Nicole a lot.

1063
00:45:37,200 --> 00:45:38,935
I was ready to go home already

1064
00:45:38,960 --> 00:45:41,295
and now I need
to think about next challenge.

1065
00:45:41,320 --> 00:45:43,695
We are going to the final six.
Feels good.

1066
00:45:45,280 --> 00:45:47,615
Congratulations, mate.
Well deserved number one.

1067
00:45:47,640 --> 00:45:49,975
Feels amazing.
I'm just so happy with the feedback

1068
00:45:50,000 --> 00:45:53,055
and entering top six with
a first place - I am over the moon.

1069
00:45:53,080 --> 00:45:54,775
The final six, here we come!

1070
00:45:56,560 --> 00:45:58,975
Great achievement
but the hard work starts now.

1071
00:45:59,000 --> 00:46:00,895
We are going to meet
the other three teams now

1072
00:46:00,920 --> 00:46:02,615
so we've got to work even harder

1073
00:46:02,640 --> 00:46:04,935
to make sure that we come out on top
every time.

1074
00:46:06,840 --> 00:46:08,015
Next time...

1075
00:46:08,040 --> 00:46:09,815
Yessss!
I'm not intimidated.

1076
00:46:09,840 --> 00:46:11,055
...the two heats collide...

1077
00:46:11,080 --> 00:46:12,895
Oh!
Think we have the same mind.

1078
00:46:12,920 --> 00:46:14,015
...to tackle chocolate week.

1079
00:46:14,040 --> 00:46:15,415
It's not disgusting!

1080
00:46:15,440 --> 00:46:17,175
Nice that we're competent
at our jobs.

1081
00:46:17,200 --> 00:46:19,135
And something's up...
In my kitchen!

1082
00:46:19,160 --> 00:46:20,575
..as a mythical showpiece...

1083
00:46:20,600 --> 00:46:21,975
Half spider, half woman.

1084
00:46:22,000 --> 00:46:23,575
...sends everyone sky-high.

1085
00:46:23,600 --> 00:46:26,055
I can feel it clawing up my hand.
Ugh!

1086
00:46:26,080 --> 00:46:28,455
But whose beasts will soar
into the quarterfinal?

1087
00:46:28,480 --> 00:46:29,855
Boom!

1088
00:46:29,880 --> 00:46:32,615
And who will come crashing
back down-to-earth?

1089
00:46:32,640 --> 00:46:34,935
You know what,
I'm literally suffering.

1090
00:46:53,880 --> 00:46:56,855
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