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Last time...
# Do you wanna build a snowman?
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...the quarterfinal...
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No, it's bloody freezing.
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...put sugar skills to the test.
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00:01:59,840 --> 00:02:01,695
And while Ajay and Petra
scored a hit
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00:02:01,720 --> 00:02:03,495
in the secret recipe challenge...
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00:02:03,520 --> 00:02:04,895
That's good.
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00:02:04,920 --> 00:02:06,895
...Gerol and Michael's showpiece
flopped.
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00:02:06,920 --> 00:02:09,215
This is obviously gonna fall
at some point.
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Whoa!
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But it was Ben andjason
whose struggles with sugar...
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I love sugar sometimes,
but I hate sugar.
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...saw them crash out
of the competition.
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I am gonna go home and have a pizza.
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I might just go to bed
for a long time.
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NOW!
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Oh, look at that!
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With a place in the final
at stake...
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Is that Cinderella?
Yes.
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...the chefs will transport us...
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So this will be the golden goose.
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...to the land of make-believe.
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Mirror, mirror, on the wall.
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Ah, BLEEP!
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While a secret plated dessert...
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How hard can it be, right?
It could be quite difficult.
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It could be.
Let's be honest, it could be.
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...will require a delicate touch.
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The peaches are kind of al dente,
yeah?
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Who will be left feeling peachy?
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This is a boom!
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And who...
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...will crack?
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We'll give it our all.
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We have to secure our place
in the final.
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We're almost there, so no option.
One more step.
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What's in there?
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My partner was like,
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"You said to me,
'Don't worry, we won't get far."'
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And now we're here, semifinals.
I'm not her most favourite person.
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No, definitely cross the street
if you see her coming.
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I will just...
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It could be a gateau,
it could be anything.
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It makes me nervous.
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Who knows
what the secret challenge is?
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We would love it to be
another plated dessert.
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That would be great for us.
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Good luck. Never take nothing
for granted in that kitchen.
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That's, I think, one of the reasons
why we made it to the semifinal.
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Ancl that's the same attitude we're
gonna keep to get to that final.
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Good morning, Chefs,
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and welcome to the semifinal.
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Now, if you're getting a bit sick
of Benoit and Cherish's schtick,
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then today may be a blessed relief.
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Or maybe not.
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Because coming up
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is the most difficult secret
challenge of the entire series.
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Ha-ha-ha-ha!
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To tell us more,
please welcome our guest judge
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and executive pastry chef
at the Savoy,
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Nicolas Houchet!
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Hello, Chefs.
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For today's challenge, I would
like you to recreate my version
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00:04:26,120 --> 00:04:28,015
of the peach Melba.
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If you'd like to please
open the lid of your cloches.
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00:04:31,880 --> 00:04:32,855
Oh...
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We have the vanilla Chantilly,
the poached pears, Madeleine sponge,
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all encased into a beautifully
crafted blown sugar peach.
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And I would like to invite you now
to bite your peach
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to see what awaits inside.
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How thick is that?
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Proper thin, innit?
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Oh, it's the layers, though.
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Chantilly first, compote, sponge.
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00:04:56,520 --> 00:04:57,735
Flip.
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OK.
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Now, due to the nature
of this challenge,
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each team will start
in 15-minute intervals.
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So, everyone, please leave
the kitchen, apart from...
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.1) and Narayan,
you're up first.
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Tj and Narayan,
on your work station you will find
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00:05:17,560 --> 00:05:20,735
an extremely pared-down version
of Nicolas' recipe
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00:05:20,760 --> 00:05:23,655
to make three perfectly identical
peach Melbas.
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00:05:23,680 --> 00:05:26,455
In exactly
one and a half hours' time
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you will be presenting
to the judges.
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00:05:28,400 --> 00:05:31,455
Good luck,
and your time starts now.
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00:05:32,960 --> 00:05:34,695
I'm gonna run through it quickly,
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just so we know what we're doing
exactly. All right, so...
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This is a restaurant dessert,
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00:05:39,520 --> 00:05:41,815
so the chefs must serve
their peach Melbas
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the moment they're finished
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to guarantee the layered filling
and sugar work remains intact.
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00:05:47,360 --> 00:05:50,335
How confident are you they'll be
able to do your peach Melba justice?
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00:05:50,360 --> 00:05:53,095
I've heard a lot of good things
about the candidates.
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But there is some blown sugar
as well.
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And that's not easy to do.
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00:05:57,320 --> 00:05:58,815
It is not.
Semifinal, baby.
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Er, hopefully we can nail it.
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00:06:03,480 --> 00:06:06,695
Nicolas, so the Savoy
is the home of the peach Melba.
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Indeed. Classical, iconic.
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I have to say
that is so beautifully clone.
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It's summery.
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it just brings a ray of sunshine
to the room.
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What do you think the pitfalls are?
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The making of the sugar shell here
will be the most challenging part.
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Not having it too thin so it melts,
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not having it too thick so it
doesn't affect the eating quality
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will be the key.
Shall we try?
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I think what's very key here is
the beautiful, even crust of sugar.
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It adds a different texture
to the dessert.
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The peach is juicy, exquisite.
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The combination of flavours
is stunning.
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It is so difficult
to get this right.
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On that bombshell,
I will call service.
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Service! Let's go.
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Hi, guys, how's it going?
We're getting on with it.
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We need to bounce back
from last week, you know.
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It wasn't a pleasant one for us.
It's all about getting it perfect.
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I'm gonna do the mixture
for the blown sugar.
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Yeah.
Yeah? OK.
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This sugar is a mixture
of glucose and fondant.
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Get that cooking first,
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then Narayan's going to take care
of the sponge itself.
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Ajay and Petra, come on in.
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Good luck, Chefs.
Ancl your time starts now.
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All of the teams have been given
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the same ingredients and recipe
to follow.
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So I'll do the sponge,
I'll poach the peaches.
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How they delegate each element
is up to them.
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The sugar part is probably the one
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I'm most worried about
getting done right.
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Petra will be doing that.
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She's had more experience
with blown sugar.
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I'll try my best!
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How do you feel about a peach Melba
in general?
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It seems quite basic -
vanilla, peaches.
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How hard can it be, right?
It could be quite difficult.
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Let's be honest, it could be.
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Something as simple
as the cooking of the sugar,
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the temperature
will have an impact.
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It's so crucial to get it right.
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Check the temperature.
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The chefs must take the sugar
off the heat
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when it reaches 155 degrees.
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All right, one second, let me see.
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Any higher, and it will not achieve
the correct consistency...
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This is ready, yeah?
155.
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...and will be impossible
to blow into peach shapes.
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I will wait for it to cool down.
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00:08:08,480 --> 00:08:11,615
Morning, Chefs.
Semifinal, a place for the final.
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How are we feeling?
Excited.
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It's a tense environment right now.
It's a bit different.
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Peach Melba,
have you clone any before?
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00:08:17,320 --> 00:08:19,815
This was one of my first jobs doing.
For what?
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Peach Melbas in the Savoy.
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00:08:21,560 --> 00:08:22,935
Oh, you work...?
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00:08:22,960 --> 00:08:24,975
But not the same one.
That was before my time indeed.
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Before your time for sure,
yes, yes, yes, yes, yes.
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Hopefully I can achieve
what you guys have asked for.
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All the best.
All the best.
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Bharat and john,
please enter the kitchen.
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While the sugar cools
to handling temperature...
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...the chefs have time
to tackle the fillings.
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I've got my syrup going now
for the poached peaches.
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You've gotta be very careful
not to over-poach it,
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otherwise it'll become
almost like mush.
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I have heard of Nicolas.
A very, very good, talented chef.
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A brilliant sugar master.
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High expectations from him,
I would guess.
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The cubes are on the larger side so
you get more of a texture from it.
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Good morning, Chefs.
Morning.
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00:09:06,920 --> 00:09:09,255
It looks like we're designing
your secret challenges
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specifically for you guys -
another plated dessert.
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You won last time.
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You are very good at plated dessert.
But blown sugar?
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No, blown sugar's not our forte.
Ancl peach Melba,
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have you clone any before?
No, never clone peach Melba before.
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00:09:20,200 --> 00:09:22,655
Have you had a peach Melba before?
No.
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You've had it?
Yeah, I've had one now.
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LAUGHTER
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00:09:26,400 --> 00:09:29,735
The last team to take on Nicolas'
peach Melba, Gerol and Michael.
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Let's do it.
I'm gonna start with that sponge,
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and then we'll meet
in the middle somewhere,
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hopefully with a peach Melba.
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I wanna bake it as fast as possible
so it cools down.
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Nicolas is expecting
a super-light sponge filling.
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just making sure we replicate it
to the best of our ability.
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How it's achieved
is at the chef's discretion.
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Get it nice and fluffy,
and then fold in the olive oil.
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just reading the blown sugar
very carefully.
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I hope that I don't miss anything.
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00:10:03,800 --> 00:10:06,135
While Gerol makes a start
on her sugar...
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00:10:06,160 --> 00:10:08,495
Tj and Narayan,
you are halfway through.
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00:10:08,520 --> 00:10:09,815
You OK with everything?
Yeah.
195
00:10:09,840 --> 00:10:12,135
...Tj's is at the pulling stage.
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00:10:12,160 --> 00:10:15,135
So you can get the shine,
and then I can use that to blow.
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00:10:15,160 --> 00:10:17,175
The reason we pull it
is to incorporate air,
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00:10:17,200 --> 00:10:20,375
and that makes the sugar crispy
rather than crunchy.
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00:10:20,400 --> 00:10:22,335
Yeah, yeah.
It seems quite dull.
200
00:10:22,360 --> 00:10:24,255
You've gotta keep pulling it.
201
00:10:24,280 --> 00:10:26,575
It looks a bit too soft,
it needs to be harder.
202
00:10:30,080 --> 00:10:31,535
Sugar.
203
00:10:31,560 --> 00:10:33,895
Mama G, Michael.
Hello.
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00:10:33,920 --> 00:10:35,375
How are you feeling about
the blown sugar peach?
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00:10:35,400 --> 00:10:37,255
Ha-ha-ha!
206
00:10:37,280 --> 00:10:38,815
It was a genuine question!
207
00:10:38,840 --> 00:10:41,175
We had sugar week, it was fine.
Yeah.
208
00:10:41,200 --> 00:10:44,095
You've gotta just do it again, yeah?
Yeah, cos we did so well.
209
00:10:44,120 --> 00:10:45,775
Yes, you did.
Yeah.
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00:10:45,800 --> 00:10:47,255
Believe in yourself, Michael.
211
00:10:47,280 --> 00:10:50,735
So we're just gonna blow
some of our peaches here.
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00:10:50,760 --> 00:10:54,135
There's no margin for error when
it comes to blowing a sugar peach.
213
00:10:55,720 --> 00:10:57,575
It needs to be thin as possible,
to be honest.
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00:10:57,600 --> 00:10:59,935
I really don't know
if this is OK or not.
215
00:10:59,960 --> 00:11:03,455
Make the shell too thick,
it'll be too hard to eat.
216
00:11:03,480 --> 00:11:06,575
just when you thought it can't get
scarier than Benoit and Cherish!
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00:11:06,600 --> 00:11:08,135
SHE LAUGHS NERVOUSLY
218
00:11:08,160 --> 00:11:10,095
Too thin, and it will shatter.
219
00:11:11,520 --> 00:11:14,095
I'm gonna start pulling the sugar.
It's pretty warm.
220
00:11:14,120 --> 00:11:17,055
Oh, and make sure
it's the right colour.
221
00:11:17,080 --> 00:11:18,815
Have you put colour in that?
222
00:11:20,560 --> 00:11:22,495
Well clone, GeroL
223
00:11:22,520 --> 00:11:27,015
So I forgot to put colour
in the sugar.
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I'm gonna make it again.
225
00:11:28,520 --> 00:11:30,455
Without it,
it's not gonna look like a peach.
226
00:11:31,800 --> 00:11:35,615
Tj and Narayan,
you have 30 minutes left.
227
00:11:39,080 --> 00:11:41,335
Ajay and Petra,
you're halfway through.
228
00:11:44,280 --> 00:11:46,695
I'm just gonna do some swans.
229
00:11:46,720 --> 00:11:48,615
Never really done
a swan neck before.
230
00:11:48,640 --> 00:11:50,895
Good luck with that.
Er, swans.
231
00:11:56,320 --> 00:11:57,615
Remember, it had a crunch still.
232
00:11:57,640 --> 00:11:59,455
The peaches are how they should be.
233
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I guess you'd say
kind of al dente, yeah?
234
00:12:01,440 --> 00:12:04,615
I'm waiting for the sugar
to reach its temperature
235
00:12:04,640 --> 00:12:06,255
so I can start with it.
236
00:12:06,280 --> 00:12:08,935
What temperature for the sugar?
155.
237
00:12:08,960 --> 00:12:10,935
Yeah, we're past that.
238
00:12:10,960 --> 00:12:13,215
It went to 170.
239
00:12:13,240 --> 00:12:15,855
That's a hard stage.
240
00:12:15,880 --> 00:12:18,815
I don't know if I can use that.
We'll see.
241
00:12:20,600 --> 00:12:22,535
It looked like
a flick with a finger.
242
00:12:22,560 --> 00:12:24,375
It wasn't that thick, man.
243
00:12:24,400 --> 00:12:26,735
It was quite thick.
But it wasn't that thick.
244
00:12:26,760 --> 00:12:30,335
I'm making the Chantilly.
Cream, sugar and vanilla, really.
245
00:12:30,360 --> 00:12:32,935
So you've gotta be careful
not to over whip it.
246
00:12:32,960 --> 00:12:34,455
You want the exact consistency.
247
00:12:34,480 --> 00:12:35,895
Let's go, let's go.
248
00:12:37,200 --> 00:12:40,655
I am about to make my first attempt
on blowing.
249
00:12:44,240 --> 00:12:46,495
I think it's gone too hard.
No.
250
00:12:47,600 --> 00:12:49,935
I'm gonna try the first batch
that I did,
251
00:12:49,960 --> 00:12:52,815
cos if it's on the right temperature
it's easier to work with.
252
00:12:54,240 --> 00:12:56,855
So I'm gonna demould
the blown sugar peaches.
253
00:12:57,920 --> 00:12:59,895
Remember, we want it to be thin,
254
00:12:59,920 --> 00:13:02,455
but, if it's too thin,
it'll just literally break.
255
00:13:02,480 --> 00:13:03,495
SNAPPING
256
00:13:03,520 --> 00:13:04,735
BLEEP!
257
00:13:05,800 --> 00:13:08,055
Narayan, you're OK, yeah?
258
00:13:08,080 --> 00:13:09,295
Yeah.
259
00:13:09,320 --> 00:13:11,895
Right I've got four, yeah?
I think it's enough.
260
00:13:14,160 --> 00:13:15,295
Beautiful.
261
00:13:16,400 --> 00:13:18,095
Oh, no, one more broke.
262
00:13:18,120 --> 00:13:19,415
Gently.
263
00:13:19,440 --> 00:13:20,855
They're breaking.
264
00:13:22,320 --> 00:13:24,695
I think I did them too thinly
so they're all breaking.
265
00:13:27,040 --> 00:13:29,815
How are your peaches looking?
Er, nice.
266
00:13:29,840 --> 00:13:33,255
I hope it doesn't crack now.
I'm just gonna pierce the holes.
267
00:13:33,280 --> 00:13:36,095
Pretty pleased with the peaches.
268
00:13:36,120 --> 00:13:37,895
It's always better
to have a few extra.
269
00:13:39,160 --> 00:13:41,095
My brain is so fast right now.
270
00:13:42,320 --> 00:13:43,695
We only need three, yeah?
271
00:13:45,400 --> 00:13:47,815
No, this one's gone.
How many have you got?
272
00:13:47,840 --> 00:13:48,895
One.
273
00:13:50,600 --> 00:13:52,375
Turn, turn, turn, turn, turn.
274
00:13:52,400 --> 00:13:54,655
Tj and Narayan,
you have 15 minutes left.
275
00:13:56,360 --> 00:13:59,055
All the cooking is done, so it's
assembling everything together.
276
00:13:59,080 --> 00:14:00,695
You get the Chantilly on.
277
00:14:00,720 --> 00:14:03,015
I think they're expecting me
to make sure that it's nice
278
00:14:03,040 --> 00:14:04,495
because I've made it before.
279
00:14:07,280 --> 00:14:08,775
Yeah, yeah, yeah.
280
00:14:08,800 --> 00:14:11,295
I'm going to put four.
There was at least four in there.
281
00:14:12,600 --> 00:14:15,455
All the components are coming
together. Sponge is cooling down.
282
00:14:15,480 --> 00:14:17,295
That one, press it down.
283
00:14:17,320 --> 00:14:18,935
Choose a small one.
284
00:14:18,960 --> 00:14:21,175
Patience is the trick.
285
00:14:22,160 --> 00:14:24,015
All right,
they're not easy to get out.
286
00:14:24,040 --> 00:14:25,855
Yeah, that's why I'm making extras.
287
00:14:26,960 --> 00:14:28,735
That's it, nice, nice, nice, nice.
288
00:14:28,760 --> 00:14:30,735
Flower, flower...?
Where's the flower?
289
00:14:30,760 --> 00:14:31,895
Look here. Come here.
290
00:14:33,000 --> 00:14:34,815
The peaches aren't coming out right.
291
00:14:34,840 --> 00:14:37,495
We've got one, but if we can get two
it'd be better.
292
00:14:37,520 --> 00:14:39,495
The chocolate decoration,
come, come, come.
293
00:14:39,520 --> 00:14:41,735
Tj and Narayan, your time is up.
294
00:14:43,400 --> 00:14:46,375
Please take your desserts
to be judged.
295
00:14:46,400 --> 00:14:47,455
Well done.
296
00:14:50,000 --> 00:14:52,495
Ajay and Petra,
you have 15 minutes left.
297
00:14:56,880 --> 00:14:58,495
Ajay, I can't...!
298
00:15:07,640 --> 00:15:09,415
Three peach Melbas,
299
00:15:09,440 --> 00:15:11,735
sugar shells
filled with peach compote,
300
00:15:11,760 --> 00:15:13,455
sponge and creme Chantilly,
301
00:15:13,480 --> 00:15:15,815
made from scratch
in just 90 minutes,
302
00:15:15,840 --> 00:15:20,175
ready to face Cherish, Benoit,
and guest judge Nicolas.
303
00:15:20,200 --> 00:15:21,735
My first impression is, "Wow!"
304
00:15:21,760 --> 00:15:24,015
The appearance,
you've absolutely nailed it.
305
00:15:33,360 --> 00:15:37,095
The sugar peach
is a tiny bit thick in places.
306
00:15:37,120 --> 00:15:39,535
Where the sugar is nice and fine,
it works quite well.
307
00:15:39,560 --> 00:15:42,735
Yeah, if I look at mine here,
you see the thickness of the shell?
308
00:15:42,760 --> 00:15:44,135
That's a no-no.
309
00:15:44,160 --> 00:15:47,455
Chef, it's all about
the peaches today.
310
00:15:47,480 --> 00:15:49,095
Where is the peaches?
311
00:15:49,120 --> 00:15:51,055
At the moment,
the Chantilly take over.
312
00:15:51,080 --> 00:15:53,455
I want more compote
in this dessert.
313
00:15:53,480 --> 00:15:55,055
Thank you very much, Chefs.
314
00:16:00,000 --> 00:16:01,535
I can't.
You can't?
315
00:16:01,560 --> 00:16:03,535
Right, no worries.
We've got one.
316
00:16:03,560 --> 00:16:05,455
Shall we just put something
on the plate?
317
00:16:05,480 --> 00:16:06,895
We have a problem.
318
00:16:06,920 --> 00:16:09,815
I'll just do two without anything,
yeah?
319
00:16:09,840 --> 00:16:12,055
Oh, no, I am so gutted.
320
00:16:15,600 --> 00:16:18,255
Ajay and Petra, your time is up.
321
00:16:18,280 --> 00:16:20,095
Please present your desserts
to the judges.
322
00:16:21,160 --> 00:16:22,935
Bharat and john,
you have 15 minutes left.
323
00:16:22,960 --> 00:16:25,855
Right, ready.
Yeah, let's start building.
324
00:16:32,320 --> 00:16:34,895
I'm actually
a little bit disappointed.
325
00:16:34,920 --> 00:16:38,735
We're missing
the beautifully blown sugar work.
326
00:16:38,760 --> 00:16:41,175
But when I look at Nicolas' plate,
yeah.
327
00:16:41,200 --> 00:16:44,615
If only we could've had three,
it could have been a good job.
328
00:16:49,480 --> 00:16:51,775
As soon as I've hit the sugar peach
with my spoon,
329
00:16:51,800 --> 00:16:53,295
it just cracked open.
330
00:16:53,320 --> 00:16:54,695
And that's exactly what I wanna see.
331
00:16:54,720 --> 00:16:58,255
Cooking-wise, the poached peach
is nice, flavoursome.
332
00:16:58,280 --> 00:17:02,615
You actually cut it quite precisely
so it will be evenly cooked.
333
00:17:02,640 --> 00:17:04,135
When it comes to the dessert,
334
00:17:04,160 --> 00:17:06,695
the only part I enjoy really
is the sponge.
335
00:17:06,720 --> 00:17:09,455
I haven't got the drama.
I haven't got the sugar work.
336
00:17:09,480 --> 00:17:12,335
I was expecting a bit more. I
thought you'd be winning this again.
337
00:17:12,360 --> 00:17:14,695
What a shame, Chef.
What a shame.
338
00:17:14,720 --> 00:17:16,975
There is always tomorrow.
Thank you.
339
00:17:18,920 --> 00:17:20,455
Yeah.
340
00:17:20,480 --> 00:17:22,415
Imagine you are at the Savoy,
you serve only one plate,
341
00:17:22,440 --> 00:17:23,855
and the others have
a splat like that,
342
00:17:23,880 --> 00:17:25,495
that would not work, would it?
I'm fired.
343
00:17:31,640 --> 00:17:33,935
It needs enough peach in there,
don't it, really?
344
00:17:33,960 --> 00:17:35,615
But there is enough peach in there.
345
00:17:35,640 --> 00:17:37,935
I need to do better swan necks.
My hands are boiling.
346
00:17:39,200 --> 00:17:40,695
Bharat and john, your time is up.
347
00:17:40,720 --> 00:17:43,055
Please present your desserts
to the judges.
348
00:17:43,080 --> 00:17:45,415
Gerol and Michael,
you have 15 minutes.
349
00:17:45,440 --> 00:17:48,175
OK, so are we filling up first?
Yeah.
350
00:17:49,320 --> 00:17:51,575
Hello, Chefs.
Chefs, peach Melba.
351
00:17:53,080 --> 00:17:55,135
There is one main shortcoming,
352
00:17:55,160 --> 00:17:57,735
and it's that we can see
what's going on inside the peach,
353
00:17:57,760 --> 00:18:00,975
and this comes from the fact the
sugar wasn't quite pulled enough.
354
00:18:01,000 --> 00:18:02,775
Right.
So it wasn't opaque enough.
355
00:18:02,800 --> 00:18:05,535
I really like the neck of the swan.
356
00:18:05,560 --> 00:18:07,895
It's long, feminine-looking.
357
00:18:17,040 --> 00:18:19,615
I've had some pieces of peach
which were nicely poached,
358
00:18:19,640 --> 00:18:21,975
and I've had some pieces
which are a little bit firmer.
359
00:18:22,000 --> 00:18:23,495
The peach blowing,
a little bit too thick in places.
360
00:18:24,760 --> 00:18:27,695
This piece over here
is about to break my teeth,
361
00:18:27,720 --> 00:18:29,255
so I shall not eat that.
362
00:18:30,480 --> 00:18:33,855
You know, it's so sharp when you
eat it, it could damage your gum.
363
00:18:33,880 --> 00:18:37,655
So it's very inconsistent
the way you've blown your sugar.
364
00:18:37,680 --> 00:18:38,855
Thank you.
Thank you.
365
00:18:45,760 --> 00:18:47,695
Let's go. Garnish on, please.
366
00:18:47,720 --> 00:18:49,255
This has melted.
367
00:18:50,320 --> 00:18:51,415
Oh, this is awful.
368
00:18:51,440 --> 00:18:54,335
Gerol and Michael, your time is up.
369
00:18:54,360 --> 00:18:56,615
Please present your desserts
to the judges.
370
00:19:04,400 --> 00:19:07,695
There's definitely a problem with
your chocolate. It's falling off.
371
00:19:07,720 --> 00:19:10,895
Also a few problem with
the application of your food colour.
372
00:19:10,920 --> 00:19:14,215
A little bit thick to compensate
for the fact that it was white.
373
00:19:14,240 --> 00:19:17,055
And what that means,
I've got quite a few finger marks.
374
00:19:17,080 --> 00:19:18,815
Hm!
375
00:19:24,040 --> 00:19:26,655
Where's the peach?
There's not enough here.
376
00:19:26,680 --> 00:19:29,015
I've had three little cubes
of peach, unfortunately.
377
00:19:29,040 --> 00:19:32,855
I'm the lucky one this time,
I've got plenty of peaches in mine.
378
00:19:32,880 --> 00:19:35,295
You have poached it beautifully.
379
00:19:35,320 --> 00:19:38,815
A shame that the sugar
is just too thick.
380
00:19:38,840 --> 00:19:41,175
I got lucky. He's got no peach,
I've got them all.
381
00:19:41,200 --> 00:19:43,775
You've got the thick crust,
I've got a very thin one.
382
00:19:43,800 --> 00:19:45,615
Look at that.
Look how thin it is here.
383
00:19:45,640 --> 00:19:47,895
My goodness, somebody nailed it.
384
00:19:47,920 --> 00:19:48,975
Thank you.
385
00:19:51,560 --> 00:19:53,855
We got a lot of elements right.
Yeah.
386
00:19:53,880 --> 00:19:56,175
So, we should take that away as a...
387
00:19:56,200 --> 00:19:57,775
...as a positive.
Yeah.
388
00:19:57,800 --> 00:20:00,215
Whatever happened today is done.
389
00:20:00,240 --> 00:20:02,815
And now, you know,
focus for the next challenge,
390
00:20:02,840 --> 00:20:06,255
and, you know, make it to the final.
That's what we want.
391
00:20:06,280 --> 00:20:08,055
So it didn't go particularly well.
392
00:20:08,080 --> 00:20:10,735
We're just gonna keep our heads high
and do what we can
393
00:20:10,760 --> 00:20:12,055
for the next challenge.
394
00:20:17,640 --> 00:20:19,935
The chefs now have an hour
to prepare
395
00:20:19,960 --> 00:20:21,655
any large elements they require
396
00:20:21,680 --> 00:20:23,455
ahead of tomorrow's
showpiece challenge.
397
00:20:24,840 --> 00:20:27,895
Tell us about kicking off the day
398
00:20:27,920 --> 00:20:30,295
with a surprise guest,
another plated dessert.
399
00:20:30,320 --> 00:20:32,055
We had a plated dessert last week.
400
00:20:32,080 --> 00:20:33,895
We wanted our chefs
to see if they could reach
401
00:20:33,920 --> 00:20:35,495
the five-star hotel standards.
402
00:20:35,520 --> 00:20:38,215
And did they?
I think Gerol and Michael
403
00:20:38,240 --> 00:20:41,975
get closer to the Savoy standard
that we are looking for.
404
00:20:42,000 --> 00:20:44,295
I know Bharat
really wants to get to that final
405
00:20:44,320 --> 00:20:45,895
because he's been there before.
406
00:20:45,920 --> 00:20:48,175
How did Bharat and john do today?
407
00:20:48,200 --> 00:20:49,735
I taste more of the Chantilly
408
00:20:49,760 --> 00:20:53,055
compared to the compote
that is inside the dessert.
409
00:20:53,080 --> 00:20:55,015
So they lost completely
the flavour of the peach.
410
00:20:55,040 --> 00:20:57,415
Who is in a little bit of trouble
going into tomorrow?
411
00:20:57,440 --> 00:20:58,895
May and Petra.
412
00:20:58,920 --> 00:21:01,575
They're very, very strong
with their taste profile,
413
00:21:01,600 --> 00:21:03,095
but sugar is their weakest skill.
414
00:21:03,120 --> 00:21:05,415
Tomorrow's showpiece,
what do they have to make?
415
00:21:05,440 --> 00:21:07,735
Well, it's a fairy-tale table scene.
416
00:21:07,760 --> 00:21:09,375
Which one would you choose?
Shrek.
417
00:21:09,400 --> 00:21:10,975
That's the modern-day fairy tale,
innit?
418
00:21:11,000 --> 00:21:13,535
Well, is it?
Yes, it is.
419
00:21:13,560 --> 00:21:15,895
What about you?
Are there any French fairy tales?
420
00:21:15,920 --> 00:21:18,655
Snow White. She was French.
Janine.
421
00:21:18,680 --> 00:21:20,495
She ha bite dans un castle.
422
00:21:20,520 --> 00:21:23,135
Oui, oui, mon pet it lapin.
Oh!
423
00:21:23,160 --> 00:21:25,775
I wonder if there'll be
a fairy-tale ending tomorrow.
424
00:21:25,800 --> 00:21:28,175
For three of the teams, hopefully.
425
00:21:46,000 --> 00:21:47,575
We've got this.
426
00:21:48,600 --> 00:21:49,895
Welcome back, Chefs.
427
00:21:49,920 --> 00:21:52,255
just one challenge remains
before the judges decide
428
00:21:52,280 --> 00:21:54,575
which three teams
will make it through to the final
429
00:21:54,600 --> 00:21:56,175
and who will be going home tonight.
430
00:21:56,200 --> 00:21:58,495
So, judges, tell us more.
431
00:21:58,520 --> 00:22:00,415
Chefs, today you must first create,
432
00:22:00,440 --> 00:22:04,895
then narrate
an entirely edible table scene
433
00:22:04,920 --> 00:22:07,415
inspired by your favourite
fairy tale.
434
00:22:07,440 --> 00:22:11,375
As well as featuring
one interactive element,
435
00:22:11,400 --> 00:22:14,215
your table scene must transport us
in wonderous worlds
436
00:22:14,240 --> 00:22:18,215
where goblins and fairies
live side by side.
437
00:22:18,240 --> 00:22:19,815
Hm, sounds familiar.
438
00:22:19,840 --> 00:22:22,215
And, Cherish,
would you like to talk us through
439
00:22:22,240 --> 00:22:23,895
the edible side of the challenge?
440
00:22:23,920 --> 00:22:26,215
Within the scene,
you must also disguise
441
00:22:26,240 --> 00:22:28,495
a rhubarb-and-custard dessert
442
00:22:28,520 --> 00:22:31,055
big enough to serve 40.
443
00:22:31,080 --> 00:22:34,935
This must be hidden until you talk
us through your scenes later.
444
00:22:34,960 --> 00:22:38,335
Be warned, Chefs,
I love surprises,
445
00:22:38,360 --> 00:22:40,695
so please do not ruin
this one for me,
446
00:22:40,720 --> 00:22:44,335
or we might have a nasty surprise
for you.
447
00:22:44,360 --> 00:22:46,695
Right,
you already had one hour to prep.
448
00:22:46,720 --> 00:22:49,935
You now have a further four hours
to complete this challenge.
449
00:22:49,960 --> 00:22:52,615
And your time starts...
450
00:22:52,640 --> 00:22:54,015
"HOW.
451
00:22:56,600 --> 00:22:59,255
It's a lot of work to do,
so we need to crack on with it.
452
00:23:00,720 --> 00:23:03,135
We kind of need the good mind-set
right now.
453
00:23:03,160 --> 00:23:05,455
I love a fairy tale.
454
00:23:05,480 --> 00:23:07,815
Who's your favourite character?
The big bad wolf.
455
00:23:07,840 --> 00:23:09,775
What would you be?
One of the seven dwarves.
456
00:23:09,800 --> 00:23:11,135
Which one?
457
00:23:11,160 --> 00:23:12,575
What's their names?
HAPPY-
458
00:23:12,600 --> 00:23:13,815
She'll be Grumpy.
459
00:23:13,840 --> 00:23:16,495
What are you?
Silly.
460
00:23:16,520 --> 00:23:19,855
So this will be the main body
for the golden goose.
461
00:23:19,880 --> 00:23:22,495
This challenge
is all about storytelling.
462
00:23:22,520 --> 00:23:25,855
Ancl I want to be bewitched
with your table scene.
463
00:23:25,880 --> 00:23:29,855
We are making a table scene
for Snow White.
464
00:23:29,880 --> 00:23:31,295
Don't take apples from strangers.
465
00:23:34,760 --> 00:23:38,015
They can use any medium
at their disposal.
466
00:23:38,040 --> 00:23:39,775
And I'm gonna do some
blown sugar swan.
467
00:23:41,440 --> 00:23:45,135
They also have to produce for us
a rhubarb custard dessert
468
00:23:45,160 --> 00:23:47,455
big enough to serve 40.
469
00:23:47,480 --> 00:23:50,455
Sort of a childhood favourite,
isn't it, rhubarb and custard?
470
00:23:50,480 --> 00:23:53,775
The dessert must be made out of
a minimum of five elements,
471
00:23:53,800 --> 00:23:55,735
one of which needs to be baked.
472
00:23:55,760 --> 00:23:57,375
Ginger sponge.
473
00:23:57,400 --> 00:23:58,935
But most important thing,
474
00:23:58,960 --> 00:24:02,015
rhubarb and custard
needs to be the hero.
475
00:24:02,040 --> 00:24:04,495
This is the set custard.
476
00:24:04,520 --> 00:24:06,895
We've asked our chefs also to at
least bring one interactive element.
477
00:24:06,920 --> 00:24:09,895
We're going to integrate the mirror.
478
00:24:09,920 --> 00:24:13,695
Mirror, mirror, on the wall,
who is the meanest of them all?
479
00:24:13,720 --> 00:24:14,895
Moi!
480
00:24:16,040 --> 00:24:18,735
Morning, Chefs.
Morning, Chefs.
481
00:24:18,760 --> 00:24:22,055
What have you chosen
for your fairy-tale table scene?
482
00:24:22,080 --> 00:24:24,375
The ugly duckling.
Obviously, you have the house.
483
00:24:24,400 --> 00:24:25,735
I'm gonna do some sugar swans,
484
00:24:25,760 --> 00:24:28,535
because the ugly duckling story
is where the duck realises
485
00:24:28,560 --> 00:24:30,215
that he's actually not a duck,
486
00:24:30,240 --> 00:24:31,975
he's actually a swan
when he grows up.
487
00:24:32,000 --> 00:24:33,895
Then we have a lake
that's made out of sugar.
488
00:24:33,920 --> 00:24:37,215
We're gonna use royal icing to kind
of show the landscape of the farm.
489
00:24:37,240 --> 00:24:39,575
It's a lot going on today.
Yes.
490
00:24:39,600 --> 00:24:42,015
Have you practised
and finished everything in time?
491
00:24:42,040 --> 00:24:44,815
We never got enough time
to kind of do a run-through.
492
00:24:46,320 --> 00:24:49,695
They're also building a chocolate
waterwheel interactive element,
493
00:24:49,720 --> 00:24:53,095
while their sharing entremets
will be hidden inside their house.
494
00:24:53,120 --> 00:24:55,415
Rhubarb jelly and set custard
495
00:24:55,440 --> 00:24:57,895
will be married to ginger cake
and almond crumble.
496
00:24:57,920 --> 00:25:00,375
Poached rhubarb
and chocolate shard decorations
497
00:25:00,400 --> 00:25:03,495
will ensure it's anything but ugly
on the outside.
498
00:25:03,520 --> 00:25:06,255
You've gone all out
with all the different textures
499
00:25:06,280 --> 00:25:08,615
and decorations on your dessert.
Yes, yes.
500
00:25:08,640 --> 00:25:11,775
You'll have time to do all this?
Er, yes, we should be able to.
501
00:25:11,800 --> 00:25:14,255
Time is of the essence.
Ancl they haven't got very much.
502
00:25:14,280 --> 00:25:16,775
So, hopefully, we can deliver.
Thank you, thank you.
503
00:25:18,080 --> 00:25:20,415
We know we've got a lot to do.
But, for the first time,
504
00:25:20,440 --> 00:25:23,015
they were happy with the flavours
I was expressing to them, so...
505
00:25:23,040 --> 00:25:26,255
The crumble, I'm gonna layer it
in between my dessert.
506
00:25:28,120 --> 00:25:30,455
And Tj and Narayan
are not the only team
507
00:25:30,480 --> 00:25:33,215
making a single square entremets
to fit a house-shaped hole.
508
00:25:34,560 --> 00:25:37,735
And now I'm just gonna build
the rhubarb around the edge.
509
00:25:37,760 --> 00:25:40,055
This is my first time competing.
510
00:25:40,080 --> 00:25:44,055
Ancl I just really wanna know
where I am as a pastry chef.
511
00:25:44,080 --> 00:25:46,655
Strawberry-and-rhubarb compote.
512
00:25:46,680 --> 00:25:49,335
Mama G, Michael, good morning.
Hello.
513
00:25:49,360 --> 00:25:51,375
After yesterday,
you guys must be feeling
514
00:25:51,400 --> 00:25:53,215
a little bit on top of the world.
Yeah.
515
00:25:53,240 --> 00:25:56,695
We're in the semifinals.
Might as well be in the finals.
516
00:25:56,720 --> 00:25:59,055
Might as well, innit?
Might as well.
517
00:25:59,080 --> 00:26:01,375
Might as well win it as well, innit?
Might as well.
518
00:26:02,720 --> 00:26:06,335
RAF Club's Snow White scene
will feature seven chocolate dwarves
519
00:26:06,360 --> 00:26:09,855
and an evil queen
staring into an isomalt mirror
520
00:26:09,880 --> 00:26:12,655
which will also be
the interactive element.
521
00:26:12,680 --> 00:26:15,375
They'll hope an elegantly piped
brulee custard topping
522
00:26:15,400 --> 00:26:19,175
will make their sharing desserts
the fairest of them all.
523
00:26:19,200 --> 00:26:22,015
What about Snow White in there?
I haven't heard you saying
524
00:26:22,040 --> 00:26:24,375
you're gonna make Snow White
somewhere somehow.
525
00:26:24,400 --> 00:26:25,975
We're doing Snow White
with no Snow White.
526
00:26:27,400 --> 00:26:29,135
Snow White without Snow White?
527
00:26:29,160 --> 00:26:31,175
But then it's called
the Seven Dwarves, is it?
528
00:26:31,200 --> 00:26:35,735
Do you think this is gonna be strong
enough to go to the final with it?
529
00:26:35,760 --> 00:26:38,255
We certainly hope so.
Yeah, we certainly hope so.
530
00:26:38,280 --> 00:26:41,775
It's a lot of things going on.
We're gonna push. We're gonna push.
531
00:26:43,560 --> 00:26:45,055
Spray everywhere.
532
00:26:46,280 --> 00:26:47,815
To complete their desserts
in time...
533
00:26:47,840 --> 00:26:49,895
Sponge, jam, mousse, yeah.
534
00:26:49,920 --> 00:26:52,575
...most teams
are assembling each layer...
535
00:26:52,600 --> 00:26:54,895
So we've got a good amount
of custard going on.
536
00:26:54,920 --> 00:26:57,135
...and chilling them as they go.
537
00:26:58,640 --> 00:27:00,535
So this is the rhubarb compote,
538
00:27:00,560 --> 00:27:03,135
which will be our insert
for the dessert.
539
00:27:04,800 --> 00:27:07,135
Bu': not Nay and Petra.
540
00:27:07,160 --> 00:27:10,415
They've decided to freeze
some elements solid
541
00:27:10,440 --> 00:27:12,695
before assembling
the whole dessert later.
542
00:27:13,840 --> 00:27:16,375
Ajay, Petra, good morning.
Good morning.
543
00:27:16,400 --> 00:27:19,615
Today's showpiece, fairy tales.
What's the idea?
544
00:27:19,640 --> 00:27:21,655
So we're doing
a Cinderella-themed showpiece.
545
00:27:21,680 --> 00:27:24,015
Cinderella?
Yeah, Petra loves Cinderella.
546
00:27:24,040 --> 00:27:26,495
Her family also used to...
Man, please, don't do that!
547
00:27:26,520 --> 00:27:28,895
Tell me, tell me, tell me!
Petra, what's the story?
548
00:27:28,920 --> 00:27:31,735
No, it's gonna sound like
child abuse if he says it.
549
00:27:31,760 --> 00:27:34,095
Yeah,
they used to call her Cinderella.
550
00:27:34,120 --> 00:27:36,415
I always liked to clean down
and be in the house
551
00:27:36,440 --> 00:27:37,895
and cook and stuff like that.
552
00:27:37,920 --> 00:27:40,975
So their nickname for me
was Cinderella, which sounds awful.
553
00:27:41,000 --> 00:27:42,535
Yeah, I get what you mean.
I get what you mean.
554
00:27:43,880 --> 00:27:47,335
Ajay and Petra will bring
performance art to the challenge,
555
00:27:47,360 --> 00:27:50,455
throwing two gel-filled balls
at their chocolate showpiece
556
00:27:50,480 --> 00:27:53,375
to symbolise the ugly sisters
ruining Cinderella's life.
557
00:27:54,880 --> 00:27:57,815
Their sharing desserts
will feature a granola base
558
00:27:57,840 --> 00:28:01,575
and layers of frozen rhubarb compote
and rhubarb gel.
559
00:28:01,600 --> 00:28:04,815
Mascarpone mousse
will act as their custard.
560
00:28:04,840 --> 00:28:07,695
Without revealing where
it's gonna be basically hidden,
561
00:28:07,720 --> 00:28:10,495
is it gonna be a sharing dessert?
It'll be two rings,
562
00:28:10,520 --> 00:28:12,855
and they'll both have crowns
on them.
563
00:28:12,880 --> 00:28:15,215
And then you'll lift it up,
and that's the happy ever after.
564
00:28:15,240 --> 00:28:18,375
And you revealed
how it's hidden away,
565
00:28:18,400 --> 00:28:21,335
where we wanted it to be
a definite secret!
566
00:28:21,360 --> 00:28:23,255
Sha-la-la.
A surprise.
567
00:28:23,280 --> 00:28:25,135
We want surprises, remember.
Whoops.
568
00:28:25,160 --> 00:28:27,615
Goodbye.
Bye-bye.
569
00:28:27,640 --> 00:28:30,015
I'm piping some bits
for my carriage.
570
00:28:30,040 --> 00:28:32,495
Nobody wants to be late
for the ball.
571
00:28:32,520 --> 00:28:35,255
Pulling the sugar.
This is for the swan.
572
00:28:35,280 --> 00:28:37,735
And to complete their showpieces
on time...
573
00:28:37,760 --> 00:28:39,335
BLEEP!
I'm stuck already.
574
00:28:40,920 --> 00:28:42,775
...with a sprinkling of fairy dust
575
00:28:42,800 --> 00:28:45,455
and meticulously crafted
interactive elements...
576
00:28:45,480 --> 00:28:47,775
I have to be more careful
on this one.
577
00:28:47,800 --> 00:28:49,575
Chocolate is very...
578
00:28:50,720 --> 00:28:53,015
...is a stretch for all the teams.
579
00:28:53,040 --> 00:28:56,975
I'm making the evil queen now.
This is gonna be a blown sugar.
580
00:28:57,000 --> 00:28:59,255
That's like having a bikini wax.
581
00:28:59,280 --> 00:29:00,615
Arghg
582
00:29:00,640 --> 00:29:03,215
And no team
is building more ambitiously...
583
00:29:03,240 --> 00:29:05,735
So, now I'm gonna put
the feathers on
584
00:29:05,760 --> 00:29:09,135
and build my goose.
..than Soko Patisserie.
585
00:29:09,160 --> 00:29:10,935
There's a lot of feathers to glue.
586
00:29:12,240 --> 00:29:14,735
Morning, Chefs.
Good morning, Chefs.
587
00:29:14,760 --> 00:29:17,775
For our table scene
we've got the golden goose.
588
00:29:17,800 --> 00:29:19,215
OK.
589
00:29:19,240 --> 00:29:21,095
Yeah, it's all about a golden goose
590
00:29:21,120 --> 00:29:23,815
and people try to take
its gold feathers.
591
00:29:23,840 --> 00:29:27,135
And as they took the feathers,
they all got stuck to each other.
592
00:29:27,160 --> 00:29:28,735
Er, yeah.
593
00:29:28,760 --> 00:29:31,335
I got the different story
that I can remember.
594
00:29:31,360 --> 00:29:33,695
Wasn't she laying golden eggs?
No, that's a different story.
595
00:29:33,720 --> 00:29:37,015
So that's the golden goose
that laid the golden eggs.
596
00:29:37,040 --> 00:29:40,615
So people are picking the feathers
out of the golden goose
597
00:29:40,640 --> 00:29:43,615
and they're getting stuck together.
Yeah, out of greed.
598
00:29:45,440 --> 00:29:47,415
For their golden goose
origin story,
599
00:29:47,440 --> 00:29:51,135
Bharat and john are making twin
sharing desserts of poached rhubarb
600
00:29:51,160 --> 00:29:54,575
sandwiched between set custard
and vanilla mousse.
601
00:29:54,600 --> 00:29:57,175
The much greater challenge
is the goose's neck
602
00:29:57,200 --> 00:29:59,735
made of a solid piece
of modelling chocolate.
603
00:30:03,320 --> 00:30:06,415
Which, in the heat of the kitchen,
is starting to droop.
604
00:30:09,400 --> 00:30:11,695
I might snap it,
put it in the fridge,
605
00:30:11,720 --> 00:30:14,135
and then glue it in there.
606
00:30:14,160 --> 00:30:16,455
Perfect.
You know what I mean?
607
00:30:16,480 --> 00:30:17,495
Too hot.
608
00:30:17,520 --> 00:30:19,375
How long have we got?
609
00:30:20,800 --> 00:30:22,615
Chefs, you are halfway through.
610
00:30:22,640 --> 00:30:25,255
Ellie, how did you get up there?
611
00:30:25,280 --> 00:30:27,575
I'm a fairy, Liam.
I flew.
612
00:30:27,600 --> 00:30:29,175
Also a ladder.
613
00:30:31,680 --> 00:30:34,015
For those with
stable chocolate builds,
614
00:30:34,040 --> 00:30:37,455
it's time to show off their skills
as painters...
615
00:30:38,880 --> 00:30:41,135
...and breathe life
into their fairy-tale scenes.
616
00:30:42,800 --> 00:30:45,255
That's so realistic.
I think I've seen it on Right Move.
617
00:30:45,280 --> 00:30:46,535
HE LAUGHS
618
00:30:48,200 --> 00:30:50,415
Nice technique for the swan.
619
00:30:51,320 --> 00:30:52,815
just a bit of spun sugar
620
00:30:52,840 --> 00:30:56,135
to recreate a thatched roof
to put on our little home.
621
00:31:01,440 --> 00:31:04,015
Yeah, time for the goose's head
to go back.
622
00:31:11,240 --> 00:31:12,415
Hm...
623
00:31:12,440 --> 00:31:14,935
It's not sticking.
Too hot.
624
00:31:25,400 --> 00:31:27,055
Chefs, you have one hour left.
625
00:31:27,080 --> 00:31:29,895
Ancl then I'm gonna make like a wolf
and gobble everything up.
626
00:31:31,080 --> 00:31:34,655
Flipping over some macarons
to fill with a pistachio ganache.
627
00:31:36,280 --> 00:31:38,135
Did you like fairy tales as a kid?
628
00:31:38,160 --> 00:31:39,975
Definitely the three pigs.
629
00:31:40,000 --> 00:31:42,335
How do you say huff and puff
in Portuguese?
630
00:31:42,360 --> 00:31:44,215
Spit e fun.
Spit e fun.
631
00:31:45,320 --> 00:31:48,295
No, it's not the same.
Not the same at all, is it?
632
00:31:48,320 --> 00:31:49,975
I will leave you to it, my friends.
633
00:31:50,000 --> 00:31:51,495
Good luck.
Thank you.
634
00:31:51,520 --> 00:31:53,175
Oh, ya, ya, ya...
635
00:31:53,200 --> 00:31:55,055
That is not good.
636
00:31:55,080 --> 00:31:57,375
Bharat, I'm so sorry.
637
00:31:57,400 --> 00:31:59,775
You need to get your apron on
and jump in now.
638
00:31:59,800 --> 00:32:02,135
I need to go and die in a corner.
We'll fix it.
639
00:32:02,160 --> 00:32:04,415
I'm so sorry. That's literally
the last thing you need.
640
00:32:07,720 --> 00:32:09,415
OK, fairy-tale table scene.
641
00:32:09,440 --> 00:32:12,295
Soko Patisserie,
Bharat and John,
642
00:32:12,320 --> 00:32:15,415
they're handcrafting
their character.
643
00:32:15,440 --> 00:32:17,735
They want to get to the final,
you can see that.
644
00:32:17,760 --> 00:32:20,695
They're showing a lot of skill.
645
00:32:20,720 --> 00:32:24,015
Everyone's proper waiting
for this head to fall. No pressure.
646
00:32:25,760 --> 00:32:28,375
May and Petra from Adam's,
647
00:32:28,400 --> 00:32:31,575
yesterday
had more of a nightmare story
648
00:32:31,600 --> 00:32:34,335
when it came to
the plated dessert challenge.
649
00:32:34,360 --> 00:32:36,695
I was a little bit deflated
when I look at their dessert.
650
00:32:36,720 --> 00:32:39,135
It's a big one
for them to come back for.
651
00:32:39,160 --> 00:32:43,495
Gerol and Michael
from Royal Air Force Club,
652
00:32:43,520 --> 00:32:44,615
they're making Snow White.
653
00:32:44,640 --> 00:32:47,655
Gerol believes she can blow up
654
00:32:47,680 --> 00:32:51,295
the evil queen out of sugar.
655
00:32:51,320 --> 00:32:53,855
Hopefully we haven't got
a disaster
656
00:32:53,880 --> 00:32:57,535
like happens last week
with their sugar slope.
657
00:32:57,560 --> 00:32:59,895
It's incredibly hard to do a torso,
yeah.
658
00:32:59,920 --> 00:33:02,175
You think it's easier, but it's...
No.
659
00:33:03,280 --> 00:33:07,255
Tj and Narayan are actually
putting a lot into the showpiece.
660
00:33:07,280 --> 00:33:09,055
Can they finish in time?
661
00:33:09,080 --> 00:33:11,055
You OK with everything?
Yeah.
662
00:33:11,080 --> 00:33:14,015
They don't even know themselves,
do they?
663
00:33:14,040 --> 00:33:16,375
Let's see whoever lives...
"happily...
664
00:33:16,400 --> 00:33:18,855
...ever after in this competition.
Hey, voila!
665
00:33:18,880 --> 00:33:20,055
Time, please.
666
00:33:20,080 --> 00:33:22,335
Chefs, you have 30 minutes left.
667
00:33:22,360 --> 00:33:23,615
30 minutes?
668
00:33:23,640 --> 00:33:26,255
And if you're wondering
where Liam is, I ate him.
669
00:33:26,280 --> 00:33:27,855
Very bland.
670
00:33:27,880 --> 00:33:30,495
I can't start building, Chef.
Building what?
671
00:33:30,520 --> 00:33:32,095
Spreading.
Spreading everything.
672
00:33:32,120 --> 00:33:34,575
I've still got a cake to make.
We're a bit stressed.
673
00:33:34,600 --> 00:33:37,455
It's gonna be a push.
I am pushing.
674
00:33:37,480 --> 00:33:38,655
Pushing, pushing.
675
00:33:40,720 --> 00:33:42,215
With time running out...
676
00:33:42,240 --> 00:33:44,055
Custard is going on somehow.
677
00:33:44,080 --> 00:33:47,455
...most of the chefs
are adding the finishing touches
678
00:33:47,480 --> 00:33:49,295
to their sharing desserts...
679
00:33:51,080 --> 00:33:53,375
...and building their scenes.
680
00:33:53,400 --> 00:33:56,735
So what are we saying?
If you get through to the final,
681
00:33:56,760 --> 00:33:59,975
are you buying some trainers?
Er, wait. One, two, three.
682
00:34:00,000 --> 00:34:03,015
I owe myself four pairs of trainers
till now.
683
00:34:03,040 --> 00:34:04,695
And this will make it five.
684
00:34:04,720 --> 00:34:06,255
And if you win,
we make it six, yeah?
685
00:34:06,280 --> 00:34:09,015
I'll buy you a pair of trainers.
Say, yes!
686
00:34:09,040 --> 00:34:10,455
Ginger crumble.
687
00:34:10,480 --> 00:34:12,775
And whilst most teams
have been building up
688
00:34:12,800 --> 00:34:14,375
their display tables for a while...
689
00:34:14,400 --> 00:34:16,895
So I'm gonna start on
the sugar rolls now.
690
00:34:16,920 --> 00:34:19,175
...Ajay and Petra haven't started.
691
00:34:20,760 --> 00:34:23,055
Petra, that's beautiful.
692
00:34:23,080 --> 00:34:24,815
I don't know if you saw,
693
00:34:24,840 --> 00:34:28,575
but I actually knocked something of
john and Bharat's over with my butt.
694
00:34:28,600 --> 00:34:32,615
If you wanna do us a favour,
carry on doing that around.
695
00:34:32,640 --> 00:34:35,655
What, just sabotage everyone else?
Yes.
696
00:34:35,680 --> 00:34:38,055
Start spraying, start spraying.
I'll do this.
697
00:34:39,480 --> 00:34:42,095
Chefs, you have 15 minutes to go.
698
00:34:43,200 --> 00:34:46,775
The judges are expecting
highly finished desserts.
699
00:34:48,040 --> 00:34:49,615
I'm just hiding the cake.
700
00:34:51,120 --> 00:34:54,255
So concealing within the showpiece
is a delicate operation.
701
00:34:55,720 --> 00:35:00,095
Any misstep could ruin
hours of painstaking work.
702
00:35:00,120 --> 00:35:02,655
Wait, wait, wait, wait,
let me check it.
703
00:35:04,960 --> 00:35:06,655
Back a bit. Yeah.
704
00:35:07,760 --> 00:35:09,295
Wait, wait, wait. No, no, no.
705
00:35:09,320 --> 00:35:11,975
It's touching somewhere.
A little bit there, yeah.
706
00:35:15,000 --> 00:35:18,015
No. No, just put it down.
Brilliant. Yeah, good.
707
00:35:18,040 --> 00:35:20,335
Wait, it's fine.
It's fine, fine, fine, fine.
708
00:35:20,360 --> 00:35:21,895
Done.
709
00:35:23,040 --> 00:35:25,575
Petra, put that there.
710
00:35:25,600 --> 00:35:27,015
Yeah, there, there, there.
711
00:35:32,000 --> 00:35:34,375
Tell us about your interactive part.
712
00:35:34,400 --> 00:35:36,335
The evil queen has a special mirror.
713
00:35:36,360 --> 00:35:38,055
Mirror, mirror, on the wall.
714
00:35:38,080 --> 00:35:40,415
That's gonna be our
interactive piece at the end.
715
00:35:40,440 --> 00:35:42,095
Where do I put her?
What's the surprise?
716
00:35:42,120 --> 00:35:44,455
Well, that's the surprise.
Who is the fairest of them all?
717
00:35:44,480 --> 00:35:47,495
So you're not gonna tell me.
I can whisper it to you.
718
00:35:47,520 --> 00:35:49,135
It's not gonna be you.
719
00:35:50,840 --> 00:35:52,495
I thought we had
a love-love relationship, bro.
720
00:35:52,520 --> 00:35:53,655
Do you know what? Fine!
721
00:35:55,560 --> 00:35:57,095
HE EXHALES HEAVILY
722
00:36:13,720 --> 00:36:15,575
How long left?
723
00:36:15,600 --> 00:36:17,135
Chefs, you have five minutes left.
724
00:36:20,520 --> 00:36:24,895
Oh, cute!
Oh, I love little ducklings.
725
00:36:24,920 --> 00:36:28,415
Do you ever see baby ducklings,
and they're so cute and fluffy
726
00:36:28,440 --> 00:36:30,775
you wanna put them in your mouth?
Er, nah.
727
00:36:30,800 --> 00:36:32,735
Is that just me?
Not the mouth part.
728
00:36:32,760 --> 00:36:35,015
But, yeah, they look cute.
OK.
729
00:36:36,960 --> 00:36:38,455
Er, the wheel has broken.
730
00:36:43,840 --> 00:36:45,215
Oooh, la, la...!
731
00:36:48,520 --> 00:36:50,775
The second wheel broke.
732
00:36:50,800 --> 00:36:51,935
Scalpel.
733
00:36:53,680 --> 00:36:54,775
BLEEP!
734
00:36:58,040 --> 00:37:00,295
BLEEP!
735
00:37:00,320 --> 00:37:02,575
Chefs, you have one minute to go.
736
00:37:02,600 --> 00:37:04,055
Ajay, I need help.
737
00:37:04,080 --> 00:37:05,815
SHE CACKLES
738
00:37:05,840 --> 00:37:07,535
Was that an evil laugh?
739
00:37:07,560 --> 00:37:09,175
This side.
740
00:37:18,680 --> 00:37:20,615
Are you OK?
741
00:37:22,920 --> 00:37:25,615
Any more chocolate?
Chefs, your time is up!
742
00:37:25,640 --> 00:37:28,455
Please step away
from your fairy-tale table scenes.
743
00:37:31,240 --> 00:37:34,135
That was a tough one, wasn't it?
Yeah.
744
00:37:34,160 --> 00:37:35,735
That was rough.
Give me a hug.
745
00:37:38,120 --> 00:37:40,935
You guys likes to copy us.
The bridge, all that.
746
00:37:40,960 --> 00:37:42,455
Joke!
747
00:37:43,520 --> 00:37:45,375
Very nice, very nice.
748
00:37:45,400 --> 00:37:46,815
Amazing.
749
00:37:58,640 --> 00:38:00,495
Four magical fairy-tale displays
750
00:38:00,520 --> 00:38:03,415
hiding secret
rhubarb-and-custard desserts
751
00:38:03,440 --> 00:38:05,375
will now be judged
by Cherish and Benoit...
752
00:38:09,200 --> 00:38:10,735
...to decide
who will progress to the final...
753
00:38:12,600 --> 00:38:14,135
...and who will miss out.
754
00:38:14,160 --> 00:38:16,495
Gerol and Michael
from the Royal Air Force Club,
755
00:38:16,520 --> 00:38:19,055
please come forward.
Ooh, ooh, ooh...
756
00:38:19,080 --> 00:38:20,815
Outfit change.
757
00:38:20,840 --> 00:38:23,455
Chef, could you please
talk us through
758
00:38:23,480 --> 00:38:25,775
your fairy-tale table scene,
please?
759
00:38:25,800 --> 00:38:27,135
We decided to go with Snow White.
760
00:38:27,160 --> 00:38:29,735
Before we start,
if you wouldn't mind...
761
00:38:30,880 --> 00:38:33,215
I want to be the evil witch.
762
00:38:39,040 --> 00:38:41,815
In the fairy tale,
there are the wolves
763
00:38:41,840 --> 00:38:44,135
and they are residing inside the...
Oooh!
764
00:38:44,160 --> 00:38:45,175
...inside the house.
765
00:38:45,200 --> 00:38:46,775
Quite cute, innit?
766
00:38:46,800 --> 00:38:49,135
And then we come on
to the evil queen,
767
00:38:49,160 --> 00:38:51,935
who tried to poison Snow White
with an apple.
768
00:38:51,960 --> 00:38:53,615
So we have some apples
on the table.
769
00:38:53,640 --> 00:38:55,255
And also
there's a magical mirror.
770
00:38:57,080 --> 00:39:01,535
Mirror, mirror on the wall,
who is the fairest of them all?
771
00:39:01,560 --> 00:39:03,815
Hey, that's me, man!
772
00:39:03,840 --> 00:39:05,735
LAUGHTER
773
00:39:07,480 --> 00:39:10,575
Yes, I'm the evil witch!
Let's reveal the cake.
774
00:39:15,440 --> 00:39:17,375
There's so much to look at.
775
00:39:17,400 --> 00:39:19,135
You have improved tremendously.
776
00:39:19,160 --> 00:39:21,535
What you've clone with the mirror,
that's a reveal
777
00:39:21,560 --> 00:39:24,455
which is fit for
the fairy-tale story.
778
00:39:24,480 --> 00:39:26,175
Thank you.
779
00:39:26,200 --> 00:39:27,975
Shall we taste?
780
00:39:28,000 --> 00:39:32,335
From the bottom is almond
and apple ginger pain de Genes,
781
00:39:32,360 --> 00:39:34,815
strawberry-and-rhubarb compote,
782
00:39:34,840 --> 00:39:36,575
rhubarb mousse,
783
00:39:36,600 --> 00:39:40,175
rhubarb on the side,
and vanilla custard.
784
00:39:40,200 --> 00:39:42,855
I really like the custard
that is on the top.
785
00:39:42,880 --> 00:39:45,375
I just want a little bit more
rhubarb in the centre.
786
00:39:46,560 --> 00:39:48,095
I think you've clone a good job here,
787
00:39:48,120 --> 00:39:50,615
but your rhubarb element
is a bit weak
788
00:39:50,640 --> 00:39:54,295
and make the custard element,
which is absolutely stunning on top,
789
00:39:54,320 --> 00:39:55,855
a little bit more prominent
on the inside.
790
00:39:55,880 --> 00:39:58,135
But good job all in all.
Thank you.
791
00:40:04,080 --> 00:40:06,735
Our story is the ugly duckling,
792
00:40:06,760 --> 00:40:08,655
which is actually set on a farm.
793
00:40:08,680 --> 00:40:11,295
The ugly duckling
joins the other ducks,
794
00:40:11,320 --> 00:40:13,215
but they don't accept him
795
00:40:13,240 --> 00:40:15,575
because he's obviously
a bit different in colour.
796
00:40:15,600 --> 00:40:18,495
He meets a swan
and he looked at himself in the lake
797
00:40:18,520 --> 00:40:20,935
and realises,
"Oh, I've turned into a swan."
798
00:40:20,960 --> 00:40:22,615
Interaction?
799
00:40:22,640 --> 00:40:25,175
Please, step to the side.
Oh, let's go.
800
00:40:25,200 --> 00:40:28,695
So what we would like you to do
is tip the water here
801
00:40:28,720 --> 00:40:30,975
and the waterwheel
should do its magic.
802
00:40:33,360 --> 00:40:34,695
Oh, look at that!
803
00:40:38,000 --> 00:40:40,935
And then obviously the water flows
and joins the lake.
804
00:40:40,960 --> 00:40:43,175
IN HER OWN LANGUAGE:
805
00:40:44,680 --> 00:40:46,295
WOW!
806
00:40:46,320 --> 00:40:47,615
This is a boom!
807
00:40:47,640 --> 00:40:49,175
No problem any clay of the week.
808
00:40:49,200 --> 00:40:51,975
Oh, I'm actually quite emotional.
809
00:40:52,000 --> 00:40:53,215
Thank you, Chef.
810
00:40:53,240 --> 00:40:54,655
Reveal your dessert.
811
00:40:57,480 --> 00:40:59,455
A lot of work and consideration
812
00:40:59,480 --> 00:41:02,655
have gone into the presentation of
your dessert. So well clone for that.
813
00:41:02,680 --> 00:41:05,375
Well, starting from the bottom,
you have a ginger sponge,
814
00:41:05,400 --> 00:41:07,095
followed by a rhubarb gel,
815
00:41:07,120 --> 00:41:10,575
and on top of that you have
an almond-and-vanilla crumble.
816
00:41:10,600 --> 00:41:12,135
Then you have a vanilla custard
817
00:41:12,160 --> 00:41:15,495
and a poached rhubarb
and a bit of vanilla glaze.
818
00:41:15,520 --> 00:41:17,815
I really like the custard element.
819
00:41:17,840 --> 00:41:21,815
But I'm very let down
by the flavour of your rhubarb.
820
00:41:21,840 --> 00:41:24,135
I think the sponge
is actually too thick
821
00:41:24,160 --> 00:41:26,735
compared to the custard and rhubarb.
822
00:41:26,760 --> 00:41:29,575
Though you put
a big chunk of rhubarb on the top,
823
00:41:29,600 --> 00:41:31,095
but I need more in the interior.
824
00:41:31,120 --> 00:41:32,935
Thank you very much.
825
00:41:32,960 --> 00:41:34,855
Thank you for all your hard work.
See you later.
826
00:41:43,760 --> 00:41:46,615
Our fairy tale is the golden goose.
827
00:41:46,640 --> 00:41:48,935
This poor man went into a forest
to chop some wood.
828
00:41:48,960 --> 00:41:50,615
And he found a magical man.
829
00:41:50,640 --> 00:41:52,015
A wizard?
Yeah.
830
00:41:52,040 --> 00:41:55,335
Cherish, if you would pour the drink
that the wizard gave you
831
00:41:55,360 --> 00:41:58,575
in the fig tree in the middle of
the forest and make some magic.
832
00:42:00,240 --> 00:42:01,695
The goose popped out.
833
00:42:01,720 --> 00:42:04,055
A lot of people are trying to steal
the feathers of the goose.
834
00:42:04,080 --> 00:42:06,015
They get stuck in the goose.
835
00:42:06,040 --> 00:42:09,415
The king at the castle,
his daughter never smiles or laughs.
836
00:42:09,440 --> 00:42:11,735
But when she saw
the men with the goose
837
00:42:11,760 --> 00:42:13,455
and this massive line behind them
838
00:42:13,480 --> 00:42:15,775
with so many fools
that tried to steal the goose,
839
00:42:15,800 --> 00:42:17,335
he made her laugh.
840
00:42:17,360 --> 00:42:19,695
The man ends up
marrying the princess.
841
00:42:19,720 --> 00:42:21,175
And that's the tale of
the golden goose.
842
00:42:21,200 --> 00:42:25,015
And then our dessert, we decide
to hide it inside of chopped logs
843
00:42:25,040 --> 00:42:27,815
that a lumberjack
went in the forest to chop.
844
00:42:27,840 --> 00:42:31,135
The way you reveal your dessert,
I really like it.
845
00:42:31,160 --> 00:42:33,815
But looking at your table scene,
846
00:42:33,840 --> 00:42:37,575
this is the second time
the goose has his head chopped off.
847
00:42:37,600 --> 00:42:39,895
But let's get some cake.
Yeah, so at the bottom,
848
00:42:39,920 --> 00:42:41,455
we've got a vanilla sponge,
849
00:42:41,480 --> 00:42:43,775
and then we've got a set custard
and poached rhubarb,
850
00:42:43,800 --> 00:42:45,575
and then a rhubarb jelly,
851
00:42:45,600 --> 00:42:47,855
and then we've got a custard mousse
on top.
852
00:42:49,880 --> 00:42:52,215
The glaze, Chef.
Gelatine.
853
00:42:52,240 --> 00:42:54,575
This piece over here
is very cha-la-la.
854
00:42:54,600 --> 00:42:57,015
The best thing in this plate
is the custard.
855
00:42:57,040 --> 00:43:00,415
There's so much jelly and I was,
like, craving for more rhubarb.
856
00:43:00,440 --> 00:43:02,135
I barely get any rhubarb in it.
857
00:43:02,160 --> 00:43:04,495
Did I enjoy eating?
No.
858
00:43:04,520 --> 00:43:08,015
Have you shown enough to us?
I'm not too sure about that.
859
00:43:08,040 --> 00:43:09,935
But thank you very much.
You worked very hard.
860
00:43:09,960 --> 00:43:11,015
Thank you.
Thank you.
861
00:43:16,280 --> 00:43:17,975
We have Cinderella.
862
00:43:18,000 --> 00:43:20,735
Once upon a time,
her evil step-mum and two daughters
863
00:43:20,760 --> 00:43:24,255
brought over a dark cloud.
864
00:43:24,280 --> 00:43:26,295
Oh, a dark cloud.
865
00:43:26,320 --> 00:43:28,575
And then here's
your interactive element.
866
00:43:32,400 --> 00:43:34,015
Oooh!
Like blood.
867
00:43:34,040 --> 00:43:36,855
Her fairy godmother came,
put her in a nice dress,
868
00:43:36,880 --> 00:43:38,815
turned a pumpkin into a carriage.
869
00:43:38,840 --> 00:43:41,135
She went to the ball,
then the clock struck 12,
870
00:43:41,160 --> 00:43:42,175
and then she ran away.
871
00:43:42,200 --> 00:43:44,935
And then the king found a shoe.
872
00:43:44,960 --> 00:43:47,935
Ancl the only way he could find her,
if the shoe fits the right woman.
873
00:43:49,120 --> 00:43:51,535
LAUGHTER
874
00:43:51,560 --> 00:43:52,935
That, I was afraid of.
875
00:43:55,040 --> 00:43:56,815
It fits!
876
00:43:58,120 --> 00:44:01,935
And they lived happily ever after.
877
00:44:01,960 --> 00:44:04,255
The piece that really, really
attract my attention
878
00:44:04,280 --> 00:44:05,615
is your carriage.
879
00:44:05,640 --> 00:44:08,615
You can see the stem over here,
and I really enjoyed it.
880
00:44:08,640 --> 00:44:13,015
However, we are looking for finesse,
we are looking for technique.
881
00:44:13,040 --> 00:44:14,735
How I wish that
you give us a bit more.
882
00:44:18,560 --> 00:44:20,815
It's really hard.
883
00:44:20,840 --> 00:44:22,655
Thank you very much.
884
00:44:22,680 --> 00:44:27,455
So we've got a rhubarb compote,
a ginger sponge, a granola base,
885
00:44:27,480 --> 00:44:31,295
and a rhubarb-and-rose jelly,
and a mascarpone custard.
886
00:44:31,320 --> 00:44:34,695
There is a problem here.
The dessert is totally frozen.
887
00:44:34,720 --> 00:44:36,175
It numbs my palate.
888
00:44:36,200 --> 00:44:39,175
Your sponge is too cold,
so very rubbery.
889
00:44:39,200 --> 00:44:41,775
You always have
the best taste profile.
890
00:44:41,800 --> 00:44:43,695
But, for this instance,
891
00:44:43,720 --> 00:44:46,615
I can't really taste
the best of this dessert.
892
00:44:46,640 --> 00:44:49,455
But thank you very much for your
hard work, yeah, and see you later.
893
00:44:50,840 --> 00:44:54,015
How is it still frozen
after being out for so long?
894
00:44:55,400 --> 00:44:57,375
After two days
of intense competition,
895
00:44:57,400 --> 00:45:00,615
Cherish and Benoit
have a decision to make.
896
00:45:00,640 --> 00:45:04,015
Wow, I really like
the interaction today.
897
00:45:04,040 --> 00:45:06,055
It was an immense proud moment
for us.
898
00:45:06,080 --> 00:45:09,255
It wasn't strong, it wasn't built
properly, it would not spin.
899
00:45:09,280 --> 00:45:10,575
Oh, my goodness.
900
00:45:10,600 --> 00:45:13,055
This team,
they have improved so much.
901
00:45:13,080 --> 00:45:14,775
It was probably our best feedback,
to be honest.
902
00:45:14,800 --> 00:45:17,095
Oh, they like our showpiece.
Yeah.
903
00:45:17,120 --> 00:45:18,375
They like our dessert.
904
00:45:18,400 --> 00:45:20,775
The headless golden goose.
905
00:45:20,800 --> 00:45:25,215
A lot of work went into it.
We didn't stop for a second today.
906
00:45:25,240 --> 00:45:27,735
Can we still put them through
907
00:45:27,760 --> 00:45:31,295
and hope that they can do better in
the final? It's a lot to consider.
908
00:45:31,320 --> 00:45:33,375
What do you think could save you?
909
00:45:33,400 --> 00:45:36,495
A fairy godmother, I suppose,
could save us!
910
00:45:46,160 --> 00:45:49,095
Chefs, after two days
of testing challenges,
911
00:45:49,120 --> 00:45:51,415
the judges have ranked the teams
in order of excellence
912
00:45:51,440 --> 00:45:53,095
from first to last place.
913
00:45:53,120 --> 00:45:55,895
Sadly, the team in last place
will leave the competition tonight.
914
00:46:00,240 --> 00:46:02,695
The judges thought
the team in first place
915
00:46:02,720 --> 00:46:04,775
very much deserved the win
916
00:46:04,800 --> 00:46:07,295
after winning both challenges
today and yesterday.
917
00:46:07,320 --> 00:46:08,535
Congratulations...
918
00:46:09,800 --> 00:46:13,215
...Gerol and Michael
from the Royal Air Force Club.
919
00:46:13,240 --> 00:46:14,695
You are through to the final.
920
00:46:18,200 --> 00:46:19,455
The team in second place...
921
00:46:22,240 --> 00:46:25,855
...Tj and Narayan from
the lnterContinental London the O2,
922
00:46:25,880 --> 00:46:28,135
you are also through to the final.
Well done.
923
00:46:29,560 --> 00:46:32,055
Which leaves us with Ajay and Petra
from Adams
924
00:46:32,080 --> 00:46:34,815
and Bharat and John
from Soko Patisserie.
925
00:46:34,840 --> 00:46:37,935
After much deliberation,
the judges have decided
926
00:46:37,960 --> 00:46:40,775
that the team leaving
the competition this evening are...
927
00:46:45,080 --> 00:46:47,335
...Ajay and Petra.
928
00:46:47,360 --> 00:46:49,655
We're so sorry to see you go.
929
00:46:49,680 --> 00:46:51,535
Everyone else,
you're through to the final.
930
00:46:51,560 --> 00:46:53,135
Congratulations.
931
00:46:55,800 --> 00:46:58,695
Sorry, bud.
Well done. You did real good.
932
00:46:58,720 --> 00:47:01,775
We have learnt so much.
We've showcased what we can do
933
00:47:01,800 --> 00:47:03,695
and we made our families proud.
934
00:47:03,720 --> 00:47:05,615
So there's no reason
for us to be sad,
935
00:47:05,640 --> 00:47:07,575
even though we are
just a little bit sad.
936
00:47:08,640 --> 00:47:11,295
Congratulations. You did so well.
Thank you, Chef.
937
00:47:11,320 --> 00:47:13,255
It feels really good
to be in the finals.
938
00:47:15,560 --> 00:47:18,375
Pat on the back, GeroL
Yeah, well done.
939
00:47:18,400 --> 00:47:19,855
Thank you, Chef.
940
00:47:19,880 --> 00:47:22,215
What costed you wasn't today,
it was yesterday.
941
00:47:22,240 --> 00:47:24,575
Every possible thing we have learnt
in our pastry career
942
00:47:24,600 --> 00:47:26,935
we'll put on that table for them.
943
00:47:26,960 --> 00:47:29,295
You guys need to, er...
HE WHISTLES
944
00:47:29,320 --> 00:47:31,935
At the beginning of this competition
you were up there.
945
00:47:31,960 --> 00:47:34,615
Very relieved, really.
But it's all to play for.
946
00:47:34,640 --> 00:47:37,095
We still want that first place.
Yeah.
947
00:47:37,120 --> 00:47:40,095
This is it.
All in the kitchen, no regrets.
948
00:47:40,120 --> 00:47:42,015
Next time...
949
00:47:42,040 --> 00:47:43,975
After much consideration...
950
00:47:44,000 --> 00:47:45,495
You need to push,
we're running behind.
951
00:47:45,520 --> 00:47:47,895
...the judges have made
their decision.
952
00:47:47,920 --> 00:47:49,055
Arghg
953
00:47:49,080 --> 00:47:50,775
This is a thumbs down for me.
954
00:47:50,800 --> 00:47:52,175
Ancl the winners...
955
00:47:52,200 --> 00:47:53,615
Gerol, your arm.
956
00:47:53,640 --> 00:47:56,575
Let's push, push, push.
..of Bake Off: The Professionals...
957
00:47:56,600 --> 00:47:59,015
Behind you, behind you, behind you.
I'm gonna break a string.
958
00:48:00,080 --> 00:48:02,055
...are...
May the best team win.
959
00:48:02,080 --> 00:48:05,055
This is the most important
four and a half hours of our lives.
960
00:48:05,080 --> 00:48:07,415
I will not put my money
on anybody just yet.
961
00:48:07,440 --> 00:48:09,695
That was the hardest BLEEP thing
ever.
962
00:48:10,520 --> 00:48:14,055
If you have what it takes
to impress Cherish and Benoit,
963
00:48:14,080 --> 00:48:17,655
apply for the next series
of Bake Off: The Professionals at...
964
00:48:42,400 --> 00:48:44,295
Subtitles by Red Bee Media