Last time... # Do you wanna build a snowman?
...the quarterfinal...
No, it's bloody freezing.
...put sugar skills to the test.
And while Ajay and Petra scored a hit
in the secret recipe challenge...
That's good.
...Gerol and Michael's showpiece flopped.
This is obviously gonna fall at some point.
Whoa!
But it was Ben andjason whose struggles with sugar...
I love sugar sometimes, but I hate sugar.
...saw them crash out of the competition.
I am gonna go home and have a pizza.
I might just go to bed for a long time.
NOW!
Oh, look at that!
With a place in the final at stake...
Is that Cinderella? Yes.
...the chefs will transport us...
So this will be the golden goose.
...to the land of make-believe.
Mirror, mirror, on the wall.
Ah, BLEEP!
While a secret plated dessert...
How hard can it be, right? It could be quite difficult.
It could be. Let's be honest, it could be.
...will require a delicate touch.
The peaches are kind of al dente, yeah?
Who will be left feeling peachy?
This is a boom!
And who...
...will crack?
We'll give it our all.
We have to secure our place in the final.
We're almost there, so no option. One more step.
What's in there?
My partner was like,
"You said to me, 'Don't worry, we won't get far."'
And now we're here, semifinals. I'm not her most favourite person.
No, definitely cross the street if you see her coming.
I will just...
It could be a gateau, it could be anything.
It makes me nervous.
Who knows what the secret challenge is?
We would love it to be another plated dessert.
That would be great for us.
Good luck. Never take nothing for granted in that kitchen.
That's, I think, one of the reasons why we made it to the semifinal.
Ancl that's the same attitude we're gonna keep to get to that final.
Good morning, Chefs,
and welcome to the semifinal.
Now, if you're getting a bit sick of Benoit and Cherish's schtick,
then today may be a blessed relief.
Or maybe not.
Because coming up
is the most difficult secret challenge of the entire series.
Ha-ha-ha-ha!
To tell us more, please welcome our guest judge
and executive pastry chef at the Savoy,
Nicolas Houchet!
Hello, Chefs.
For today's challenge, I would like you to recreate my version
of the peach Melba.
If you'd like to please open the lid of your cloches.
Oh...
We have the vanilla Chantilly, the poached pears, Madeleine sponge,
all encased into a beautifully crafted blown sugar peach.
And I would like to invite you now to bite your peach
to see what awaits inside.
How thick is that?
Proper thin, innit?
Oh, it's the layers, though.
Chantilly first, compote, sponge.
Flip.
OK.
Now, due to the nature of this challenge,
each team will start in 15-minute intervals.
So, everyone, please leave the kitchen, apart from...
.1) and Narayan, you're up first.
Tj and Narayan, on your work station you will find
an extremely pared-down version of Nicolas' recipe
to make three perfectly identical peach Melbas.
In exactly one and a half hours' time
you will be presenting to the judges.
Good luck, and your time starts now.
I'm gonna run through it quickly,
just so we know what we're doing exactly. All right, so...
This is a restaurant dessert,
so the chefs must serve their peach Melbas
the moment they're finished
to guarantee the layered filling and sugar work remains intact.
How confident are you they'll be able to do your peach Melba justice?
I've heard a lot of good things about the candidates.
But there is some blown sugar as well.
And that's not easy to do.
It is not. Semifinal, baby.
Er, hopefully we can nail it.
Nicolas, so the Savoy is the home of the peach Melba.
Indeed. Classical, iconic.
I have to say that is so beautifully clone.
It's summery.
it just brings a ray of sunshine to the room.
What do you think the pitfalls are?
The making of the sugar shell here will be the most challenging part.
Not having it too thin so it melts,
not having it too thick so it doesn't affect the eating quality
will be the key. Shall we try?
I think what's very key here is the beautiful, even crust of sugar.
It adds a different texture to the dessert.
The peach is juicy, exquisite.
The combination of flavours is stunning.
It is so difficult to get this right.
On that bombshell, I will call service.
Service! Let's go.
Hi, guys, how's it going? We're getting on with it.
We need to bounce back from last week, you know.
It wasn't a pleasant one for us. It's all about getting it perfect.
I'm gonna do the mixture for the blown sugar.
Yeah. Yeah? OK.
This sugar is a mixture of glucose and fondant.
Get that cooking first,
then Narayan's going to take care of the sponge itself.
Ajay and Petra, come on in.
Good luck, Chefs. Ancl your time starts now.
All of the teams have been given
the same ingredients and recipe to follow.
So I'll do the sponge, I'll poach the peaches.
How they delegate each element is up to them.
The sugar part is probably the one
I'm most worried about getting done right.
Petra will be doing that.
She's had more experience with blown sugar.
I'll try my best!
How do you feel about a peach Melba in general?
It seems quite basic - vanilla, peaches.
How hard can it be, right? It could be quite difficult.
Let's be honest, it could be.
Something as simple as the cooking of the sugar,
the temperature will have an impact.
It's so crucial to get it right.
Check the temperature.
The chefs must take the sugar off the heat
when it reaches 155 degrees.
All right, one second, let me see.
Any higher, and it will not achieve the correct consistency...
This is ready, yeah? 155.
...and will be impossible to blow into peach shapes.
I will wait for it to cool down.
Morning, Chefs. Semifinal, a place for the final.
How are we feeling? Excited.
It's a tense environment right now. It's a bit different.
Peach Melba, have you clone any before?
This was one of my first jobs doing. For what?
Peach Melbas in the Savoy.
Oh, you work...?
But not the same one. That was before my time indeed.
Before your time for sure, yes, yes, yes, yes, yes.
Hopefully I can achieve what you guys have asked for.
All the best. All the best.
Bharat and john, please enter the kitchen.
While the sugar cools to handling temperature...
...the chefs have time to tackle the fillings.
I've got my syrup going now for the poached peaches.
You've gotta be very careful not to over-poach it,
otherwise it'll become almost like mush.
I have heard of Nicolas. A very, very good, talented chef.
A brilliant sugar master.
High expectations from him, I would guess.
The cubes are on the larger side so you get more of a texture from it.
Good morning, Chefs. Morning.
It looks like we're designing your secret challenges
specifically for you guys - another plated dessert.
You won last time.
You are very good at plated dessert. But blown sugar?
No, blown sugar's not our forte. Ancl peach Melba,
have you clone any before? No, never clone peach Melba before.
Have you had a peach Melba before? No.
You've had it? Yeah, I've had one now.
LAUGHTER
The last team to take on Nicolas' peach Melba, Gerol and Michael.
Let's do it. I'm gonna start with that sponge,
and then we'll meet in the middle somewhere,
hopefully with a peach Melba.
I wanna bake it as fast as possible so it cools down.
Nicolas is expecting a super-light sponge filling.
just making sure we replicate it to the best of our ability.
How it's achieved is at the chef's discretion.
Get it nice and fluffy, and then fold in the olive oil.
just reading the blown sugar very carefully.
I hope that I don't miss anything.
While Gerol makes a start on her sugar...
Tj and Narayan, you are halfway through.
You OK with everything? Yeah.
...Tj's is at the pulling stage.
So you can get the shine, and then I can use that to blow.
The reason we pull it is to incorporate air,
and that makes the sugar crispy rather than crunchy.
Yeah, yeah. It seems quite dull.
You've gotta keep pulling it.
It looks a bit too soft, it needs to be harder.
Sugar.
Mama G, Michael. Hello.
How are you feeling about the blown sugar peach?
Ha-ha-ha!
It was a genuine question!
We had sugar week, it was fine. Yeah.
You've gotta just do it again, yeah? Yeah, cos we did so well.
Yes, you did. Yeah.
Believe in yourself, Michael.
So we're just gonna blow some of our peaches here.
There's no margin for error when it comes to blowing a sugar peach.
It needs to be thin as possible, to be honest.
I really don't know if this is OK or not.
Make the shell too thick, it'll be too hard to eat.
just when you thought it can't get scarier than Benoit and Cherish!
SHE LAUGHS NERVOUSLY
Too thin, and it will shatter.
I'm gonna start pulling the sugar. It's pretty warm.
Oh, and make sure it's the right colour.
Have you put colour in that?
Well clone, GeroL
So I forgot to put colour in the sugar.
I'm gonna make it again.
Without it, it's not gonna look like a peach.
Tj and Narayan, you have 30 minutes left.
Ajay and Petra, you're halfway through.
I'm just gonna do some swans.
Never really done a swan neck before.
Good luck with that. Er, swans.
Remember, it had a crunch still.
The peaches are how they should be.
I guess you'd say kind of al dente, yeah?
I'm waiting for the sugar to reach its temperature
so I can start with it.
What temperature for the sugar? 155.
Yeah, we're past that.
It went to 170.
That's a hard stage.
I don't know if I can use that. We'll see.
It looked like a flick with a finger.
It wasn't that thick, man.
It was quite thick. But it wasn't that thick.
I'm making the Chantilly. Cream, sugar and vanilla, really.
So you've gotta be careful not to over whip it.
You want the exact consistency.
Let's go, let's go.
I am about to make my first attempt on blowing.
I think it's gone too hard. No.
I'm gonna try the first batch that I did,
cos if it's on the right temperature it's easier to work with.
So I'm gonna demould the blown sugar peaches.
Remember, we want it to be thin,
but, if it's too thin, it'll just literally break.
SNAPPING
BLEEP!
Narayan, you're OK, yeah?
Yeah.
Right I've got four, yeah? I think it's enough.
Beautiful.
Oh, no, one more broke.
Gently.
They're breaking.
I think I did them too thinly so they're all breaking.
How are your peaches looking? Er, nice.
I hope it doesn't crack now. I'm just gonna pierce the holes.
Pretty pleased with the peaches.
It's always better to have a few extra.
My brain is so fast right now.
We only need three, yeah?
No, this one's gone. How many have you got?
One.
Turn, turn, turn, turn, turn.
Tj and Narayan, you have 15 minutes left.
All the cooking is done, so it's assembling everything together.
You get the Chantilly on.
I think they're expecting me to make sure that it's nice
because I've made it before.
Yeah, yeah, yeah.
I'm going to put four. There was at least four in there.
All the components are coming together. Sponge is cooling down.
That one, press it down.
Choose a small one.
Patience is the trick.
All right, they're not easy to get out.
Yeah, that's why I'm making extras.
That's it, nice, nice, nice, nice.
Flower, flower...? Where's the flower?
Look here. Come here.
The peaches aren't coming out right.
We've got one, but if we can get two it'd be better.
The chocolate decoration, come, come, come.
Tj and Narayan, your time is up.
Please take your desserts to be judged.
Well done.
Ajay and Petra, you have 15 minutes left.
Ajay, I can't...!
Three peach Melbas,
sugar shells filled with peach compote,
sponge and creme Chantilly,
made from scratch in just 90 minutes,
ready to face Cherish, Benoit, and guest judge Nicolas.
My first impression is, "Wow!"
The appearance, you've absolutely nailed it.
The sugar peach is a tiny bit thick in places.
Where the sugar is nice and fine, it works quite well.
Yeah, if I look at mine here, you see the thickness of the shell?
That's a no-no.
Chef, it's all about the peaches today.
Where is the peaches?
At the moment, the Chantilly take over.
I want more compote in this dessert.
Thank you very much, Chefs.
I can't. You can't?
Right, no worries. We've got one.
Shall we just put something on the plate?
We have a problem.
I'll just do two without anything, yeah?
Oh, no, I am so gutted.
Ajay and Petra, your time is up.
Please present your desserts to the judges.
Bharat and john, you have 15 minutes left.
Right, ready. Yeah, let's start building.
I'm actually a little bit disappointed.
We're missing the beautifully blown sugar work.
But when I look at Nicolas' plate, yeah.
If only we could've had three, it could have been a good job.
As soon as I've hit the sugar peach with my spoon,
it just cracked open.
And that's exactly what I wanna see.
Cooking-wise, the poached peach is nice, flavoursome.
You actually cut it quite precisely so it will be evenly cooked.
When it comes to the dessert,
the only part I enjoy really is the sponge.
I haven't got the drama. I haven't got the sugar work.
I was expecting a bit more. I thought you'd be winning this again.
What a shame, Chef. What a shame.
There is always tomorrow. Thank you.
Yeah.
Imagine you are at the Savoy, you serve only one plate,
and the others have a splat like that,
that would not work, would it? I'm fired.
It needs enough peach in there, don't it, really?
But there is enough peach in there.
I need to do better swan necks. My hands are boiling.
Bharat and john, your time is up.
Please present your desserts to the judges.
Gerol and Michael, you have 15 minutes.
OK, so are we filling up first? Yeah.
Hello, Chefs. Chefs, peach Melba.
There is one main shortcoming,
and it's that we can see what's going on inside the peach,
and this comes from the fact the sugar wasn't quite pulled enough.
Right. So it wasn't opaque enough.
I really like the neck of the swan.
It's long, feminine-looking.
I've had some pieces of peach which were nicely poached,
and I've had some pieces which are a little bit firmer.
The peach blowing, a little bit too thick in places.
This piece over here is about to break my teeth,
so I shall not eat that.
You know, it's so sharp when you eat it, it could damage your gum.
So it's very inconsistent the way you've blown your sugar.
Thank you. Thank you.
Let's go. Garnish on, please.
This has melted.
Oh, this is awful.
Gerol and Michael, your time is up.
Please present your desserts to the judges.
There's definitely a problem with your chocolate. It's falling off.
Also a few problem with the application of your food colour.
A little bit thick to compensate for the fact that it was white.
And what that means, I've got quite a few finger marks.
Hm!
Where's the peach? There's not enough here.
I've had three little cubes of peach, unfortunately.
I'm the lucky one this time, I've got plenty of peaches in mine.
You have poached it beautifully.
A shame that the sugar is just too thick.
I got lucky. He's got no peach, I've got them all.
You've got the thick crust, I've got a very thin one.
Look at that. Look how thin it is here.
My goodness, somebody nailed it.
Thank you.
We got a lot of elements right. Yeah.
So, we should take that away as a...
...as a positive. Yeah.
Whatever happened today is done.
And now, you know, focus for the next challenge,
and, you know, make it to the final. That's what we want.
So it didn't go particularly well.
We're just gonna keep our heads high and do what we can
for the next challenge.
The chefs now have an hour to prepare
any large elements they require
ahead of tomorrow's showpiece challenge.
Tell us about kicking off the day
with a surprise guest, another plated dessert.
We had a plated dessert last week.
We wanted our chefs to see if they could reach
the five-star hotel standards.
And did they? I think Gerol and Michael
get closer to the Savoy standard that we are looking for.
I know Bharat really wants to get to that final
because he's been there before.
How did Bharat and john do today?
I taste more of the Chantilly
compared to the compote that is inside the dessert.
So they lost completely the flavour of the peach.
Who is in a little bit of trouble going into tomorrow?
May and Petra.
They're very, very strong with their taste profile,
but sugar is their weakest skill.
Tomorrow's showpiece, what do they have to make?
Well, it's a fairy-tale table scene.
Which one would you choose? Shrek.
That's the modern-day fairy tale, innit?
Well, is it? Yes, it is.
What about you? Are there any French fairy tales?
Snow White. She was French. Janine.
She ha bite dans un castle.
Oui, oui, mon pet it lapin. Oh!
I wonder if there'll be a fairy-tale ending tomorrow.
For three of the teams, hopefully.
We've got this.
Welcome back, Chefs.
just one challenge remains before the judges decide
which three teams will make it through to the final
and who will be going home tonight.
So, judges, tell us more.
Chefs, today you must first create,
then narrate an entirely edible table scene
inspired by your favourite fairy tale.
As well as featuring one interactive element,
your table scene must transport us in wonderous worlds
where goblins and fairies live side by side.
Hm, sounds familiar.
And, Cherish, would you like to talk us through
the edible side of the challenge?
Within the scene, you must also disguise
a rhubarb-and-custard dessert
big enough to serve 40.
This must be hidden until you talk us through your scenes later.
Be warned, Chefs, I love surprises,
so please do not ruin this one for me,
or we might have a nasty surprise for you.
Right, you already had one hour to prep.
You now have a further four hours to complete this challenge.
And your time starts...
"HOW.
It's a lot of work to do, so we need to crack on with it.
We kind of need the good mind-set right now.
I love a fairy tale.
Who's your favourite character? The big bad wolf.
What would you be? One of the seven dwarves.
Which one?
What's their names? HAPPY-
She'll be Grumpy.
What are you? Silly.
So this will be the main body for the golden goose.
This challenge is all about storytelling.
Ancl I want to be bewitched with your table scene.
We are making a table scene for Snow White.
Don't take apples from strangers.
They can use any medium at their disposal.
And I'm gonna do some blown sugar swan.
They also have to produce for us a rhubarb custard dessert
big enough to serve 40.
Sort of a childhood favourite, isn't it, rhubarb and custard?
The dessert must be made out of a minimum of five elements,
one of which needs to be baked.
Ginger sponge.
But most important thing,
rhubarb and custard needs to be the hero.
This is the set custard.
We've asked our chefs also to at least bring one interactive element.
We're going to integrate the mirror.
Mirror, mirror, on the wall, who is the meanest of them all?
Moi!
Morning, Chefs. Morning, Chefs.
What have you chosen for your fairy-tale table scene?
The ugly duckling. Obviously, you have the house.
I'm gonna do some sugar swans,
because the ugly duckling story is where the duck realises
that he's actually not a duck,
he's actually a swan when he grows up.
Then we have a lake that's made out of sugar.
We're gonna use royal icing to kind of show the landscape of the farm.
It's a lot going on today. Yes.
Have you practised and finished everything in time?
We never got enough time to kind of do a run-through.
They're also building a chocolate waterwheel interactive element,
while their sharing entremets will be hidden inside their house.
Rhubarb jelly and set custard
will be married to ginger cake and almond crumble.
Poached rhubarb and chocolate shard decorations
will ensure it's anything but ugly on the outside.
You've gone all out with all the different textures
and decorations on your dessert. Yes, yes.
You'll have time to do all this? Er, yes, we should be able to.
Time is of the essence. Ancl they haven't got very much.
So, hopefully, we can deliver. Thank you, thank you.
We know we've got a lot to do. But, for the first time,
they were happy with the flavours I was expressing to them, so...
The crumble, I'm gonna layer it in between my dessert.
And Tj and Narayan are not the only team
making a single square entremets to fit a house-shaped hole.
And now I'm just gonna build the rhubarb around the edge.
This is my first time competing.
Ancl I just really wanna know where I am as a pastry chef.
Strawberry-and-rhubarb compote.
Mama G, Michael, good morning. Hello.
After yesterday, you guys must be feeling
a little bit on top of the world. Yeah.
We're in the semifinals. Might as well be in the finals.
Might as well, innit? Might as well.
Might as well win it as well, innit? Might as well.
RAF Club's Snow White scene will feature seven chocolate dwarves
and an evil queen staring into an isomalt mirror
which will also be the interactive element.
They'll hope an elegantly piped brulee custard topping
will make their sharing desserts the fairest of them all.
What about Snow White in there? I haven't heard you saying
you're gonna make Snow White somewhere somehow.
We're doing Snow White with no Snow White.
Snow White without Snow White?
But then it's called the Seven Dwarves, is it?
Do you think this is gonna be strong enough to go to the final with it?
We certainly hope so. Yeah, we certainly hope so.
It's a lot of things going on. We're gonna push. We're gonna push.
Spray everywhere.
To complete their desserts in time...
Sponge, jam, mousse, yeah.
...most teams are assembling each layer...
So we've got a good amount of custard going on.
...and chilling them as they go.
So this is the rhubarb compote,
which will be our insert for the dessert.
Bu': not Nay and Petra.
They've decided to freeze some elements solid
before assembling the whole dessert later.
Ajay, Petra, good morning. Good morning.
Today's showpiece, fairy tales. What's the idea?
So we're doing a Cinderella-themed showpiece.
Cinderella? Yeah, Petra loves Cinderella.
Her family also used to... Man, please, don't do that!
Tell me, tell me, tell me! Petra, what's the story?
No, it's gonna sound like child abuse if he says it.
Yeah, they used to call her Cinderella.
I always liked to clean down and be in the house
and cook and stuff like that.
So their nickname for me was Cinderella, which sounds awful.
Yeah, I get what you mean. I get what you mean.
Ajay and Petra will bring performance art to the challenge,
throwing two gel-filled balls at their chocolate showpiece
to symbolise the ugly sisters ruining Cinderella's life.
Their sharing desserts will feature a granola base
and layers of frozen rhubarb compote and rhubarb gel.
Mascarpone mousse will act as their custard.
Without revealing where it's gonna be basically hidden,
is it gonna be a sharing dessert? It'll be two rings,
and they'll both have crowns on them.
And then you'll lift it up, and that's the happy ever after.
And you revealed how it's hidden away,
where we wanted it to be a definite secret!
Sha-la-la. A surprise.
We want surprises, remember. Whoops.
Goodbye. Bye-bye.
I'm piping some bits for my carriage.
Nobody wants to be late for the ball.
Pulling the sugar. This is for the swan.
And to complete their showpieces on time...
BLEEP! I'm stuck already.
...with a sprinkling of fairy dust
and meticulously crafted interactive elements...
I have to be more careful on this one.
Chocolate is very...
...is a stretch for all the teams.
I'm making the evil queen now. This is gonna be a blown sugar.
That's like having a bikini wax.
Arghg
And no team is building more ambitiously...
So, now I'm gonna put the feathers on
and build my goose. ..than Soko Patisserie.
There's a lot of feathers to glue.
Morning, Chefs. Good morning, Chefs.
For our table scene we've got the golden goose.
OK.
Yeah, it's all about a golden goose
and people try to take its gold feathers.
And as they took the feathers, they all got stuck to each other.
Er, yeah.
I got the different story that I can remember.
Wasn't she laying golden eggs? No, that's a different story.
So that's the golden goose that laid the golden eggs.
So people are picking the feathers out of the golden goose
and they're getting stuck together. Yeah, out of greed.
For their golden goose origin story,
Bharat and john are making twin sharing desserts of poached rhubarb
sandwiched between set custard and vanilla mousse.
The much greater challenge is the goose's neck
made of a solid piece of modelling chocolate.
Which, in the heat of the kitchen, is starting to droop.
I might snap it, put it in the fridge,
and then glue it in there.
Perfect. You know what I mean?
Too hot.
How long have we got?
Chefs, you are halfway through.
Ellie, how did you get up there?
I'm a fairy, Liam. I flew.
Also a ladder.
For those with stable chocolate builds,
it's time to show off their skills as painters...
...and breathe life into their fairy-tale scenes.
That's so realistic. I think I've seen it on Right Move.
HE LAUGHS
Nice technique for the swan.
just a bit of spun sugar
to recreate a thatched roof to put on our little home.
Yeah, time for the goose's head to go back.
Hm...
It's not sticking. Too hot.
Chefs, you have one hour left.
Ancl then I'm gonna make like a wolf and gobble everything up.
Flipping over some macarons to fill with a pistachio ganache.
Did you like fairy tales as a kid?
Definitely the three pigs.
How do you say huff and puff in Portuguese?
Spit e fun. Spit e fun.
No, it's not the same. Not the same at all, is it?
I will leave you to it, my friends.
Good luck. Thank you.
Oh, ya, ya, ya...
That is not good.
Bharat, I'm so sorry.
You need to get your apron on and jump in now.
I need to go and die in a corner. We'll fix it.
I'm so sorry. That's literally the last thing you need.
OK, fairy-tale table scene.
Soko Patisserie, Bharat and John,
they're handcrafting their character.
They want to get to the final, you can see that.
They're showing a lot of skill.
Everyone's proper waiting for this head to fall. No pressure.
May and Petra from Adam's,
yesterday had more of a nightmare story
when it came to the plated dessert challenge.
I was a little bit deflated when I look at their dessert.
It's a big one for them to come back for.
Gerol and Michael from Royal Air Force Club,
they're making Snow White.
Gerol believes she can blow up
the evil queen out of sugar.
Hopefully we haven't got a disaster
like happens last week with their sugar slope.
It's incredibly hard to do a torso, yeah.
You think it's easier, but it's... No.
Tj and Narayan are actually putting a lot into the showpiece.
Can they finish in time?
You OK with everything? Yeah.
They don't even know themselves, do they?
Let's see whoever lives... "happily...
...ever after in this competition. Hey, voila!
Time, please.
Chefs, you have 30 minutes left.
30 minutes?
And if you're wondering where Liam is, I ate him.
Very bland.
I can't start building, Chef. Building what?
Spreading. Spreading everything.
I've still got a cake to make. We're a bit stressed.
It's gonna be a push. I am pushing.
Pushing, pushing.
With time running out...
Custard is going on somehow.
...most of the chefs are adding the finishing touches
to their sharing desserts...
...and building their scenes.
So what are we saying? If you get through to the final,
are you buying some trainers? Er, wait. One, two, three.
I owe myself four pairs of trainers till now.
And this will make it five.
And if you win, we make it six, yeah?
I'll buy you a pair of trainers. Say, yes!
Ginger crumble.
And whilst most teams have been building up
their display tables for a while...
So I'm gonna start on the sugar rolls now.
...Ajay and Petra haven't started.
Petra, that's beautiful.
I don't know if you saw,
but I actually knocked something of john and Bharat's over with my butt.
If you wanna do us a favour, carry on doing that around.
What, just sabotage everyone else? Yes.
Start spraying, start spraying. I'll do this.
Chefs, you have 15 minutes to go.
The judges are expecting highly finished desserts.
I'm just hiding the cake.
So concealing within the showpiece is a delicate operation.
Any misstep could ruin hours of painstaking work.
Wait, wait, wait, wait, let me check it.
Back a bit. Yeah.
Wait, wait, wait. No, no, no.
It's touching somewhere. A little bit there, yeah.
No. No, just put it down. Brilliant. Yeah, good.
Wait, it's fine. It's fine, fine, fine, fine.
Done.
Petra, put that there.
Yeah, there, there, there.
Tell us about your interactive part.
The evil queen has a special mirror.
Mirror, mirror, on the wall.
That's gonna be our interactive piece at the end.
Where do I put her? What's the surprise?
Well, that's the surprise. Who is the fairest of them all?
So you're not gonna tell me. I can whisper it to you.
It's not gonna be you.
I thought we had a love-love relationship, bro.
Do you know what? Fine!
HE EXHALES HEAVILY
How long left?
Chefs, you have five minutes left.
Oh, cute! Oh, I love little ducklings.
Do you ever see baby ducklings, and they're so cute and fluffy
you wanna put them in your mouth? Er, nah.
Is that just me? Not the mouth part.
But, yeah, they look cute. OK.
Er, the wheel has broken.
Oooh, la, la...!
The second wheel broke.
Scalpel.
BLEEP!
Chefs, you have one minute to go.
Ajay, I need help.
SHE CACKLES
Was that an evil laugh?
This side.
Are you OK?
Any more chocolate? Chefs, your time is up!
Please step away from your fairy-tale table scenes.
That was a tough one, wasn't it? Yeah.
That was rough. Give me a hug.
You guys likes to copy us. The bridge, all that.
Joke!
Very nice, very nice.
Amazing.
Four magical fairy-tale displays
hiding secret rhubarb-and-custard desserts
will now be judged by Cherish and Benoit...
...to decide who will progress to the final...
...and who will miss out.
Gerol and Michael from the Royal Air Force Club,
please come forward. Ooh, ooh, ooh...
Outfit change.
Chef, could you please talk us through
your fairy-tale table scene, please?
We decided to go with Snow White.
Before we start, if you wouldn't mind...
I want to be the evil witch.
In the fairy tale, there are the wolves
and they are residing inside the... Oooh!
...inside the house.
Quite cute, innit?
And then we come on to the evil queen,
who tried to poison Snow White with an apple.
So we have some apples on the table.
And also there's a magical mirror.
Mirror, mirror on the wall, who is the fairest of them all?
Hey, that's me, man!
LAUGHTER
Yes, I'm the evil witch! Let's reveal the cake.
There's so much to look at.
You have improved tremendously.
What you've clone with the mirror, that's a reveal
which is fit for the fairy-tale story.
Thank you.
Shall we taste?
From the bottom is almond and apple ginger pain de Genes,
strawberry-and-rhubarb compote,
rhubarb mousse,
rhubarb on the side, and vanilla custard.
I really like the custard that is on the top.
I just want a little bit more rhubarb in the centre.
I think you've clone a good job here,
but your rhubarb element is a bit weak
and make the custard element, which is absolutely stunning on top,
a little bit more prominent on the inside.
But good job all in all. Thank you.
Our story is the ugly duckling,
which is actually set on a farm.
The ugly duckling joins the other ducks,
but they don't accept him
because he's obviously a bit different in colour.
He meets a swan and he looked at himself in the lake
and realises, "Oh, I've turned into a swan."
Interaction?
Please, step to the side. Oh, let's go.
So what we would like you to do is tip the water here
and the waterwheel should do its magic.
Oh, look at that!
And then obviously the water flows and joins the lake.
IN HER OWN LANGUAGE:
WOW!
This is a boom!
No problem any clay of the week.
Oh, I'm actually quite emotional.
Thank you, Chef.
Reveal your dessert.
A lot of work and consideration
have gone into the presentation of your dessert. So well clone for that.
Well, starting from the bottom, you have a ginger sponge,
followed by a rhubarb gel,
and on top of that you have an almond-and-vanilla crumble.
Then you have a vanilla custard
and a poached rhubarb and a bit of vanilla glaze.
I really like the custard element.
But I'm very let down by the flavour of your rhubarb.
I think the sponge is actually too thick
compared to the custard and rhubarb.
Though you put a big chunk of rhubarb on the top,
but I need more in the interior.
Thank you very much.
Thank you for all your hard work. See you later.
Our fairy tale is the golden goose.
This poor man went into a forest to chop some wood.
And he found a magical man.
A wizard? Yeah.
Cherish, if you would pour the drink that the wizard gave you
in the fig tree in the middle of the forest and make some magic.
The goose popped out.
A lot of people are trying to steal the feathers of the goose.
They get stuck in the goose.
The king at the castle, his daughter never smiles or laughs.
But when she saw the men with the goose
and this massive line behind them
with so many fools that tried to steal the goose,
he made her laugh.
The man ends up marrying the princess.
And that's the tale of the golden goose.
And then our dessert, we decide to hide it inside of chopped logs
that a lumberjack went in the forest to chop.
The way you reveal your dessert, I really like it.
But looking at your table scene,
this is the second time the goose has his head chopped off.
But let's get some cake. Yeah, so at the bottom,
we've got a vanilla sponge,
and then we've got a set custard and poached rhubarb,
and then a rhubarb jelly,
and then we've got a custard mousse on top.
The glaze, Chef. Gelatine.
This piece over here is very cha-la-la.
The best thing in this plate is the custard.
There's so much jelly and I was, like, craving for more rhubarb.
I barely get any rhubarb in it.
Did I enjoy eating? No.
Have you shown enough to us? I'm not too sure about that.
But thank you very much. You worked very hard.
Thank you. Thank you.
We have Cinderella.
Once upon a time, her evil step-mum and two daughters
brought over a dark cloud.
Oh, a dark cloud.
And then here's your interactive element.
Oooh! Like blood.
Her fairy godmother came, put her in a nice dress,
turned a pumpkin into a carriage.
She went to the ball, then the clock struck 12,
and then she ran away.
And then the king found a shoe.
Ancl the only way he could find her, if the shoe fits the right woman.
LAUGHTER
That, I was afraid of.
It fits!
And they lived happily ever after.
The piece that really, really attract my attention
is your carriage.
You can see the stem over here, and I really enjoyed it.
However, we are looking for finesse, we are looking for technique.
How I wish that you give us a bit more.
It's really hard.
Thank you very much.
So we've got a rhubarb compote, a ginger sponge, a granola base,
and a rhubarb-and-rose jelly, and a mascarpone custard.
There is a problem here. The dessert is totally frozen.
It numbs my palate.
Your sponge is too cold, so very rubbery.
You always have the best taste profile.
But, for this instance,
I can't really taste the best of this dessert.
But thank you very much for your hard work, yeah, and see you later.
How is it still frozen after being out for so long?
After two days of intense competition,
Cherish and Benoit have a decision to make.
Wow, I really like the interaction today.
It was an immense proud moment for us.
It wasn't strong, it wasn't built properly, it would not spin.
Oh, my goodness.
This team, they have improved so much.
It was probably our best feedback, to be honest.
Oh, they like our showpiece. Yeah.
They like our dessert.
The headless golden goose.
A lot of work went into it. We didn't stop for a second today.
Can we still put them through
and hope that they can do better in the final? It's a lot to consider.
What do you think could save you?
A fairy godmother, I suppose, could save us!
Chefs, after two days of testing challenges,
the judges have ranked the teams in order of excellence
from first to last place.
Sadly, the team in last place will leave the competition tonight.
The judges thought the team in first place
very much deserved the win
after winning both challenges today and yesterday.
Congratulations...
...Gerol and Michael from the Royal Air Force Club.
You are through to the final.
The team in second place...
...Tj and Narayan from the lnterContinental London the O2,
you are also through to the final. Well done.
Which leaves us with Ajay and Petra from Adams
and Bharat and John from Soko Patisserie.
After much deliberation, the judges have decided
that the team leaving the competition this evening are...
...Ajay and Petra.
We're so sorry to see you go.
Everyone else, you're through to the final.
Congratulations.
Sorry, bud. Well done. You did real good.
We have learnt so much. We've showcased what we can do
and we made our families proud.
So there's no reason for us to be sad,
even though we are just a little bit sad.
Congratulations. You did so well. Thank you, Chef.
It feels really good to be in the finals.
Pat on the back, GeroL Yeah, well done.
Thank you, Chef.
What costed you wasn't today, it was yesterday.
Every possible thing we have learnt in our pastry career
we'll put on that table for them.
You guys need to, er... HE WHISTLES
At the beginning of this competition you were up there.
Very relieved, really. But it's all to play for.
We still want that first place. Yeah.
This is it. All in the kitchen, no regrets.
Next time...
After much consideration...
You need to push, we're running behind.
...the judges have made their decision.
Arghg
This is a thumbs down for me.
Ancl the winners...
Gerol, your arm.
Let's push, push, push. ..of Bake Off: The Professionals...
Behind you, behind you, behind you. I'm gonna break a string.
...are... May the best team win.
This is the most important four and a half hours of our lives.
I will not put my money on anybody just yet.
That was the hardest BLEEP thing ever.
If you have what it takes to impress Cherish and Benoit,
apply for the next series of Bake Off: The Professionals at...
Subtitles by Red Bee Media