Previously on Bake Off: The Professionals...
Are you on a sugar high? Off my face.
...all that stood between the remaining four teams
and a place in the final six...
Run, Annie, run!
...was chocolate.
You've finally made my dreams come true.
Ma yank and Dharma may have built their own tomb...
Be careful, be careful.
...but it was Nicoletta and Georgina who were left wishing...
Well.
...they didn't have to leave.
And now we meet a new set of teams...
Trying to look glamorous.
...as they attempt to assemble a Swedish classic...
Light and fluffy just like Benoit wants.
...without instructions.
Never heard of it. Ah.
And transform the very British bread and butter pudding...
Oh, my God, the things I could do with that bowl.
...into a towering modern masterpiece.
For your first showpiece challenge? Yeah.
But who will fall at the first hurdle?
Who will keep their nerve?
GASPING Oh, my. Oh, my God.
And who will the judges send home?
I felt like that I'm walking in a construction site.
A fresh batch of professional teams
are about to tackle two brand-new patisserie challenges,
after which one of them will have to leave the competition.
OK, this is real,
but right now I'm just crazy competitive.
I want to win.
She calms me down a little bit.
Yeah. I'm the one running around like crazy. Yeah!
So it's good. If we were both the same it...
Then it would be a disaster. It'd just be chaos.
For their first-ever challenge in the competition,
they'll have no idea what they'll be asked to bake.
Secret challenge, we don't know what's on the table.
There's a pressure.
I'll leave it to her anyway so I'm not gonna do anything.
I'm surprisingly not stressed,
but it scares me, the fact that I'm not stressed.
Good morning, chefs,
and welcome to Bake Off: The Professionals.
Due to unforeseen circumstances,
there are only five teams here today.
But we'll carry on as normal.
Now in their infinite wisdom, slash unparalleled meanness,
the judges have decided to kick things off
with a secret challenge.
And who better than the James Bond of the patisserie world
to tell us more?
Liam. Only joking, in your dreams. Benoit.
Chefs, today you must make a traditional Swedish cake.
36 identical prinsesstarta.
You will be given all the ingredients and equipment necessary
but your recipe will be sparse because we want to find out
what you're really made of right from the start.
We also want you to make one chocolate amenity.
These are highly sophisticated sculpture,
often gifted to VIP guest. The design is totally up to you.
And remember, chef,
it might be day one,
but I expect nothing but perfection today.
Good luck, chefs. You have three and a half hours
to complete your secret recipe challenge.
And your time starts now.
A new batch of chefs for us today,
and a secret challenge to start them off with.
So we get to know them under pressure from day one.
All the teams have been given identical ingredients
and the same very basic recipe.
Oh, pretty sparse. Pretty sparse.
"Make jam."
"Make creme patissiere."
Now they must use their professional know-how
to perfect 36 miniature prinsesstarta.
Oh, my gosh, there's a lot of steps.
The component that is listed in the recipe are all basic skill.
A sponge genoise,
some raspberry jam and a bit of pastry cream
topped with a dome of Chantilly cream
and all covered with green marzipan.
On top, a little rose to make it beautiful
and show us a little bit what they can do.
These are the five basic component
which I expect them to nail it by now.
If it's not, they need to get out the kitchen.
Good morning, Naira and Andrea. Hello.
How's it going? Yeah, so far so good.
Yes? Have you heard of a prinsesstarta before?
Yes, we have, I have done a few years ago.
Oh, lovely. And when you listen what is
the secret challenge, we were just, "God, you are in our favour.”
Someone's got your back. Yes. Yes.
PRAYING Brazilian-born Naira and Andrea
met through Instagram.
They discovered they shared a faith,
and a passion for selling spectacular bespoke cakes.
God's dreams are bigger... BOTH: ..than our dreams. Yeah.
You seem very happy and quite relaxed,
which is a good way to start things. Well, let's see by the end of it.
Yeah, by the end you'll be some hot messes. But with great headbands.
Yes, exactly. Trying to look glamorous.
The key flat-pack components of the Swedish prinsesstarta
are delicate layers of fluffy genoise sponge.
It's saying do three layers.
Genoise, genoise, genoise.
I think one layer is gonna be enough.
But even if the building blocks are familiar...
Genoise is quite common in Brazil.
...constructing a prinsesstarta could prove a mystery for some.
No idea.
Never heard of it, no.
Who doesn't know?
I would say 99% of the country. He's being sarcastic.
Morning, chefs.
Good morning. Morning, Caroline. Morning, Martin.
Good morning. Good morning.
So have you made prinsesstarta before?
Martin's done it before, so he told me... Oh, well done.
...what it looked like.
Only made it once. It was actually in, in my college
and it was like a bit of a challenge.
It's gonna be tough to make.
That's why we brought it up, first day.
Martin is being trained by head pastry chef Caroline
both at Manchester's Bisous Bisous patisserie
and at their local gym.
They've even been in training for the competition.
Nice. Oh.
What preparation did you do?
We did a couple of challenges watching the old series.
Yes. We set ourselves an hour and a half to make
a plated dessert that had like four different elements in it.
So we started a timer and baked.
Well, time is precious, and you have got...
Yes. ..very little of it. So we leave you.
That's very true. See you later. Yeah.
But one chef should be even more prepared than Caroline and Martin.
Mustapha, Tracy. Hey.
Good to see you again.
Thank you. Redemption?
Revenge, yeah.
Exiting in the first round back in 2018,
Birmingham-based Mustapha has returned
with his new Demi chef de partie, Tracy.
Ah!
1-0, yeah.
Well, well, well. Mustapha, welcome back. Missing it really?
Uh, yes and no. Bon, OK. Let's go into the deep end.
Prinsesstarta. Have you done this before?
No. Let's see if you picture the layering correctly.
So how many sponge layers do we have?
Uh...
36 prinsesstarta.
36, OK. 367 Did we say 36?
Yeah, yeah, you did. You did, you did.
36, yes, good. 36.
I mean, I didn't get the point 36.
When you said the dome I thought basically just one dome
and then you cut it into 36 pieces.
Ah.
So you wanted to do bigger sharing kind of prinsesstarta.
Yeah, yeah, but I will catch up. I will catch up, chef.
OK, well, we leave you to it.
Yeah. I think you have plenty to do.
Mustapha and Tracy now need to bake more sponge
to deliver the 36 individual cakes that the judges have demanded.
It is schoolboy error.
And they're not alone.
I only see one tray of sponge inside your oven.
Is that going to be enough?
Hopefully. Hopefully, yes. Hopefully it's gonna be enough, yeah.
Cos there is three layers of sponge if I'm right. Yes.
No, no, no! No. Make sure you read it correctly. Yeah.
No, three discs, sorry.
Do you think so you're going to have enough sponge?
We're gonna do another batch.
It feels good.
No matter how much sponge they have baking...
What do you think?
Yeah, no, it's good.
...the judges expect every layer to be moist and airy.
Light and fluffy, just like Benoit wants.
I didn't even put a timer on.
Sponge is not good.
Yeah, just take it from the oven.
I overcooked it a little bit.
But to accompany the prinsesstarta,
Benoit and Cherish have demanded something even more delicate.
Just getting started on the chocolate amenity.
As far as amenity is concerned we want to see
a little bit of their personality, their artistic flair.
We're gonna put a dove on top.
It will represent the Holy Spirit because we're both Christians
and we may gonna put a cross on the bottom.
It needs to be elegant. It doesn't have to be complex.
That's all right. Just break the cross and do it again.
SHE LAUGHS
It need to be colourful and it need to draw me in.
I want to see personality, the flair and the va-va-voom.
Good morning, gentlemen. Good morning. Morning.
How we doing? Amazingly.
Chocolate amenity. What do you have in mind?
I was thinking about a palm tree.
Does it represent you?
Daniel is passionate about, uh, gardening and, uh,
also represents the hotel where we work in.
Yes, Daniel can make it.
Daniel is cracking on.
You, you've been stopping. Daniel's on time.
You know Italians speak a lot all the time, you know.
We chat a lot.
Working in London's five-star landmark hotel are Mauro
and the competition's oldest-ever contestant,
59-year-old keen gardener Daniel.
So as a plant-lover,
you know, there is always a little touch of green.
True or false - you had to move
because your neighbours were annoyed about how tall your plants were?
Yes, because, uh, I'm fond of, uh, bamboo.
Oh, you love bamboo. You know, nine, 14, 15 metre high.
15 metres high?
Yeah. Well, I'd love to see a picture of your massive bamboo shoot
one day, Daniel, if that's OK.
Yes.
OK, I'll leave you to it.
But not everyone has such a clear concept for their chocolate amenity.
I'm hoping to make some kind of mountain that represents
how me and Martin go up and face challenges.
Tracy will, uh, pipe some base of a tree.
Feature tree for her.
The concept is there but more I'm working,
the more I'm thinking about it.
And hopefully I will come up with something.
I tried to think of something that kind of shows
in an abstract way
the different personalities between myself and Kasia.
So we always joke I'm the one running around
like crazy person in the kitchen and she's the person that kind of
calms and balances me out.
So we've got some dark chocolate discs at the minute.
So I'm going to do some white chocolate discs
so they're kind of alternating. Yin and yang? Yes, exactly. Yes.
Chantelle and Polish-born Kasia
share the same exacting standards in the kitchen of
the five-star Glenapp castle in Ayrshire,
but away from work, they couldn't be more different.
Next time you should go cycling with me.
No...no, I think it's best we don't.
We asked to show a lot of techniques.
That's just the base at the minute. Ah. It's not the finished product.
So what's the finished product going to look like?
You'll have to wait and see. So you don't know.
No. That's the short answer.
It's a secret. That want to surprise us.
Exactly.
Chefs, you've had half your time.
So as the Swedish say, get your skates on.
Do the Swedish say that?
Yes.
That's the second attempt of the sponge. Perfect, Andrea.
Genoise done. Pastry cream is done. Now I'm preparing the jam.
The thing I'm most concerned about is just the building of it.
Because I don't know what it looks like
so I'm just going to ask Martin cos he's done it once.
No pressure.
All 36 prinsesstarta must have eight even layers of genoise,
jam and creme patissiere.
Because we had to make another two, uh,
these ones are a bit higher than they were supposed to
so I'm trying to equalise the sizes now.
The longer construction takes...
I need 108.
...the less time the teams will have to perfect the finish.
That's the order, right? Yeah, that's right.
Genoise, jam. Pastry cream. Genoise, pastry cream. Genoise.
Most teams are racing to build individual desserts.
Have to speed up, Andrea.
But not Mauro and Daniel.
I'll make one big cake and then cut portions out of it.
Because I think it's faster instead of building one by one.
You can do it, Tracy.
Chefs, you have one hour left.
Is anyone listening?
No.
Yeah, we have to start to build them.
Even if construction is going well...
So I'm preparing the Chantilly cream.
I want to make a kind of dome and then
I'm going to put it in the fridge to set it a bit.
...there are still 36 delicate marzipan roses to make.
I am in my garden.
And enough smooth green marzipan
to completely cover each prinsesstarta.
Does anyone actually like marzipan?
It's sort of nice, it's quite nice. Tracy?
She doesn't like sweet too much. Tracy doesn't like sweet things?
No, she's sweet, but doesn't like sweet pastry.
Mate, you have picked the wrong job.
You need marzipan to cover the entire cake.
I already cut all of them. Just roll it nice and thin.
We haven't got enough to cover it all.
We'll just have to go with what we've got.
15 minutes left, chefs.
BOTH: We're not going to make it.
And remember at the end of that time, all 36 desserts
need to be on their presentation tray or Liam says he will kick off.
I didn't say that. Yes, you did.
We still have to do the dome on all of the cakes
and also finish to assemble our showpiece
so it's not enough time to finish everything.
They're not quite how we, we envisaged them.
I was hoping that we would be able to cover the outside
but it doesn't seem like there's enough marzipan.
Almost to the goal. Just going to cut marzipan,
try to put it on the top of the cake.
Just doing the dove now.
And then after I'm gonna colour and starting to assemble.
Cross broken again.
Looks like nobody wants to go to church.
I just need to lift you but you need to not fall.
Don't fall. Don't fall.
It fell. Dammit.
Piping the sides with Chantilly cream
and then the roses is the last touch.
Daniel, did you make these?
Yes, I did.
They're very good, Daniel.
If you say so.
I'd rather someone give me those roses than actual roses. Aww.
You can't eat proper roses and then you have to put them in a vase
and get water and then you have to throw them away, ultimately.
Exactly. My husband always says it's like giving someone death.
And on that note, good luck. Thank you.
Roses, I give up a little bit because it will take time anyway.
Yeah, don't do the roses. Just cover, cover, cover, cover.
What do I do, I just put like this?
Five minutes left, guys.
Oh, my goodness. Five minutes.
Keep rolling.
We're not gonna have enough Chantilly.
It's supposed to be just in the dome.
Done some chocolate spirals.
I'm not quite sure why, I'm just winging it.
Just trying to get some kind of finish on it.
I want all 36 on the tray.
You're not covering it.
Have to roll them a little bit more.
How much time left?
Chefs, you have one minute left.
OK, starting to put the roses now, Andrea. OK.
OK, last three, last three.
Oh, my God. I hope we can laugh about this later.
Four more, Andrea. Four more.
Not even enough.
Chefs, that is it. Your time is up.
I don't feel great. That's not me.
It's always going to be difficult, surprise challenge, you know?
Doesn't matter. I'm proud of you, I'm proud of myself.
Well, some of them cover it, some of them's not.
Honestly, I don't understand the briefing.
Our new teams are about to face the judgement
of Cherish and Benoit for the very first time.
It's gonna be tough. Oh, yeah.
Mauro and Daniel, please come forward.
Chefs, secret challenge done.
I think you've got all the elements we've asked for,
including the piping at the base of each of your cakes.
I really like the rose skill, but when I look closely
the way you wrap your marzipan, it still need a little bit of work.
OK, remind me what am I supposed to look at.
It was supposed to be a palm tree.
I like that technique.
Colour, chef. I need colour, but you've got skill.
Let's see if we've got some skills inside of the cake.
Well, it tastes like a princess cake should do.
The sweetness is well balanced, so well done.
It is light, it is fluffy. It just melt on my palate.
It tick all the boxes. Well done, chef.
Thank you very much. Thank you.
I felt that I'm looking at the pretty lady
with the top on, but without the dress on.
It's meant to be totally covered with the marzipan.
Chef, would you be able to explain the chocolate amenity?
Kind of symbolises me and Kat.
Staggered step ups and downs.
It's a little bit abstract, I realise. Mm-hmm.
Little bit?
When you look at it you're using one technique, moulding.
I expect more because you want to showcase
how skilful you are.
Because it's just a stand.
Now let's eat some cakes.
The sponge is very, very dry.
The creme patissiere is just overcooked for me.
Well, yes. With simplicity, you can't hide.
You have to nail it.
Tomorrow we'll be better. Thank you. Fantastic.
The folding of your marzipan is really rough-handed.
But we've got 36 little roses standing on the top.
Missing though, is the little piping of the cream.
Looking at your amenity, it is actually quite rough finish.
Well, let's hope you haven't missed anything on the inside of the cake.
The sponge is actually dry,
however it is made moist by the Chantilly.
At the end of the day you have to eat it all in one go.
The raspberry jam is really beautiful.
I've got a picture of a princess cake when I eat it.
Thank you. See you later.
There is a lot missing there. Yeah.
Unfinished business with the prinsesstarta.
This is not finished. It's meant to be finished.
This is a competition. OK. Let's taste.
The sponge is very uneven cooked.
Some part of your sponge is actually quite moist.
Some is drier and I also think that your creme pat
is slightly overcooked.
There is far too much sponge drying your mouth out.
All in all, tomorrow is a big day for you guys. Really big day.
Some cake is naked, but some cake is half-dressed.
Look at how thick the marzipan it is.
I felt that I'm walking in a construction site.
OK. Well, let's talk about the amenities.
I like the dove
because I see a little technique of modelling there.
Let's be inspired by what we're gonna be eating.
I can't see any pastry cream anywhere. Yeah. We did put, but...
Not too much.
Your sponge is very moist and that helps.
Do I eat a prinsesstarta? No.
I'm missing out creme patissiere
and the ratio of sponge is far too much.
Let's praise the god of pastry and hope for a better day tomorrow.
Yes, we hope so.
Thank you, ladies. Thank you. Thank you.
SHE EXHALES It's done.
Mm-hm.
Before tomorrow's showpiece challenge, the teams now have
a golden hour to prepare
any elements that need setting overnight.
First challenge for these teams complete. How did they do today?
Well, there is the good, the bad and the ugly.
Mauro and Daniel have done pretty OK.
I think those guys have got bags of experience.
So at the moment it feels like there's one team out in front
and two who are kind of in the danger zone.
At the bottom, Naira and Andrea.
I think that they have to watch their time management.
As you can see, they did not complete the task at all,
so I hope that they put on their running shoe tomorrow.
And also Mustapha and Tracy.
They didn't listen and they didn't read the brief.
I was actually extremely disappointed.
When you break it down, it's just a sponge, a pastry cream, a jam.
They should've been able to do the individual bits. Can you?
I could probably make a sponge. Maybe a...bad custard.
Marzipan?
You'd get that from a packet.
Surely you actually get that from a packet. Yeah. Pretty much.
Oh, have I got through to the next heat?
This is much easier than I thought!
Just one challenge remains before Cherish
and Benoit crown this week's winners
and decide who'll be leaving the competition.
Welcome back, Chefs.
It's time for your first showpiece challenge
and today, the judges would like you
to turn something ordinary, like me, into something extraordinary,
like Cherish.
Thank you for your compliment, Ellie.
She's a goddess.
Chef, today you must take this British humble
bread and butter pudding and elevate to the next height.
We do not want simple.
In fact, we want you to take traditional British dessert,
improve the flavour, the texture,
the looks and turn it into an absolute modern classic.
When you have done that, you must incorporate your pudding into your
stunning showpiece design of your choice.
Chefs, you had one hour last night to prep
and now you have four hours to complete your showpiece challenge.
Good luck, and your time starts now.
How do you like your bread and butter pudding?
Just in my mouth, quickly. I'm not fussy, to be fair.
Yeah, if you make it with a bread, probably it's a bit boring.
I make it with a bit of brioche.
We're going to use a panettone. Home-made panettone,
it's not bought. Exactly, yeah.
The very classic
and traditional pudding made out of stale white bread
and some custard and some currants.
Of course we don't want nothing classic and traditional.
On top of that, they have to make us a magnificent showpiece.
Something which you get drawn into visually
and we want to celebrate this.
Today, I think some of our teams are really under pressure.
Magic needs to happen, the pastry chef needs to work hard!
Naira, Andrea. Hi, Liam! Hello!
How you guys feeling after yesterday?
We have a problem of time management yesterday,
but today, we, hopefully, we are super organised and get things done.
Yes. So what's the plan for today?
Our theme is Christmas because we love Christmas.
Hopefully you guys will be on Santa's good list, then.
I really hope!
Hoping to unwrap a place in the next round,
Naira and Andrea are planning
a towering chocolate Christmas tree.
Beneath it will be a festive forest of bread and butter puddings
featuring a shortcrust base,
panettone flan and lemon curd mousse.
24 little Christmas trees? Yeah, yeah. Yes, yes.
OK. So the 24 little trees are going to sit on what?
Like a treat box. When you open the box,
the little Christmas tree dessert is going to be inside.
Have you practised this before?
Yes. Uh, we've practised... How many times? Once. Once.
OK. Don't waste any time. Let's bring on Christmas.
CHEFS LAUGH
But Naira and Andrea aren't the only team feeling festive.
Pandoro is a, uh,
it comes from the same families of panettone.
It's very nice. Usually Italians eat it for Christmas.
Bellissimo. Fantastic.
Mauro and Daniel's Italian pandoro panettone puddings will feature
an apple compote, pecan financier
and pandoro-infused mousse shaped like miniature saucepans.
They'll sit beneath a huge chocolate sculpture showing
a bread and butter pudding being made.
So, Daniel, you look quite confident dealing with chocolate,
because you have been doing this for many years.
Have you always wanted to work in patisserie?
No, because I, I started in the kitchen, I think at 15.
After three weeks, the pastry chef, uh, breaks, uh, his leg.
The chef said, "There's no other solution. I will put you in
"the pastry section,” and I started to like pastry from that time.
Oh, so your career is all down to someone breaking their leg?
You know, when you fall in the bowl and,
uh, you feel it's so nice
and tasty to swim in it, you stay in it.
Well, what a happy accident.
It's the bread butter pudding, the flan.
I'm doing the water because it's usually cooked in bain Marie
to make more soft and more like a flan.
Elevating the bread and butter pudding with textures...
This is a pecan, uh, financier.
...and flavours that are too unorthodox...
This is a vanilla mousse.
...risks delivering desserts that are too removed from
the classic original.
When they taste the desserts, they'll get a nice range of spice
and fruit and custard and, you know, all the kind of things
that you expect from a bread and butter pudding.
So one team... Ooh! ..are going back to basics.
The bread and butter pudding is very old
and we have a whole story around its origin.
Using chocolate, Caroline and Martin plan to recreate
the 17th-century cookbook in which the bread and butter pudding recipe
first appeared. Their modern interpretation will combine
an apricot sable base, brioche mousse,
brioche sponge, with a very traditional nutmeg custard.
In that book, was nutmeg part of the dish? An element? The flavour?
It was, it was, actually.
So, I've come across on several occasion that in
Britain, we like to put nutmeg a little bit everywhere.
Well, the nutmeg should be just there as a little touch,
because otherwise it's a quiche, you know what I mean?
It's a savoury kind of thing.
It's, it's very nice.
It's very nice. OK. Well, I trust your word on that.
Key to the iconic bread and butter pudding is its smooth,
creamy custard...
It's hot, hot, hot. Careful.
Oh, my God.
The things I could do with that bowl.
...and it's been poured right into the heart of one team's showpiece.
So you will have an egg as the base, or what looks like an egg,
and then we'll go up from there and have big pots of steaming custard.
Beneath their cascading custard showpiece,
Chantelle and Kasia plan
to create chocolate-glazed egg-shaped desserts filled
with cheesecake mousse and a brown butter financier.
We do have a picture. OK.
OK. So this is the main stand.
Interesting design, I have to say.
How many time have you practised this?
Three times. Stable?
Yes. Has it have any accident before? No.
So here we go.
An old dairy bottle. Bellissimo. Fantastic.
Basically it's going to be like a Christmas tree.
I think, once you see it, yes.
It's more... It becomes a bit more realistic.
Most of the teams will be constructing with chocolate.
We need to temper some more chocolate, cos last night,
in the golden hour, we focused more on dark chocolate
and then we're going to add all the white chocolate elements.
Would you be cross if I put my finger in there?
Yes. OK. Just checking. Just wanted to clear that up.
But Mustapha may have made building his first showpiece even harder.
Making a sugar sculpture showpiece. 100% sugar? Yes.
For your first showpiece challenge? Yeah.
Fingers crossed, cos yesterday obviously wasn't particularly
the best day. No.
So if you pull off today with your sugar work...
I think we'll...we'll be good.
Mustapha and Tracy are going all-in with desserts filled
with cinnamon brioche, caramelised sultana gel,
cinnamon custard and vanilla mousse,
which they hope will sit beneath their intricate sugar showpiece.
How many time have you practised this showpiece? Once.
Once? If you could do this today, we will be very impressed.
Look at your ribbon on this picture.
They are perfect and I look at yours today... Yeah.
...I'm saying, "Is it the same guy?" I'm struggling a little bit.
So you thought you might as well completely set yourself
to fail by doing something you are extremely not confident with.
But again, sometimes you have to take a risk.
That looks good. Yes, Chef, I know. On paper.
I know, and on paper, yeah. Wish me luck, yeah? Thank you.
Pandoro mousse. Apple compote. Right. We need to freeze it.
The longer the teams' desserts take to construct...
In the freezer, Chef. Come on. Yeah? Yes, Chef.
ASAP, yeah?
...the less time they will have to set.
Just need to go in the blast chiller 20 minutes ago.
And then it'll be fine. Where's my mousse?
In the mould straight away.
In the mould, it takes a long time to froze.
Got it, got it, got it. On it. On it like a car bonnet.
Chefs, you're halfway through.
Well, you were when Liam said that.
You're actually a little bit more than halfway now.
They're still not in the mould. I need to see in the moulds.
Yes, Chef. ASAP. Yes, please. Yes. Yeah, yeah.
Even if their desserts are chilling,
temperature is rapidly becoming an issue for the showpieces.
That's not setting. The white chocolate.
Normally when you practise anything in your main kitchen,
it's completely different here.
Yeah, we have a problem, so we changed the plan.
Not behaving very well.
I don't know why it's not setting. It's going to be like a pine tree.
And that's not the only plan that may have to change.
Ah!
BLEEP. Yeah.
Sorry.
What happened, Chef?
Got a crack.
As he was demoulding it, the base of Mustapha's delicate sugar showpiece
has cracked.
So it's cracked. You can't use it.
Probably I will do another one. See what the time is.
At the moment, when I left it it didn't break.
But it will show, that crack.
And his sugar ribbons are proving just as delicate.
Not goes as planned again.
Temperature, speed.
Unbelievable.
Mustapha is running out of time to remake his sugar showpiece...
What do you want? Take it. Taking this off? Yeah. OK. Take this off.
...and Naira and Andrea's Christmas tree
is yet to start looking festive.
Here I can see that they are going to have
a lot of problem with their showpiece.
It's breaking, it's breaking, it's breaking. It's breaking.
It's breaking here.
They cannot afford another bad day.
I'm figure out, I'm going to paint it and see.
Mustapha bring sugar skill which he's not at all confident with.
Mm-hm. They have a big strategy problem.
No, it's not good.
It's not good!
Mauro and Daniel, they've had a good day.
I think Daniel brings bags of experience,
had two days doing all the chocolate work.
A maximum of risk today.
It's warm here. For chocolate, it's warm.
They're not coming out.
Going to be... Ah.
Ah! This guy. You had to break.
I'm not going to break it in front of you to show you.
I think we'll need to maybe try to limit
the amount of white chocolate we use. It's not setting.
Chefs, you have one hour left.
Did you hear that? Did you hear that? Yes.
If you need any help, just let us know.
We should be almost in schedule.
Or Liam know cos I'm just here to... SHE SLURPS
OK, don't rush. Pick the best ones.
Now the teams have to demould
and decorate their desserts whilst completing
the construction of their showpieces at the same time.
Yet again.
Hello, my Brazilian beauties.
Hi! Where are we at?
That should be the box, but then, now we changed the plans.
It's going to be like, a little tray under the tree.
You adapt. You've got this. Yes.
Yesterday was a lovely practice and here we are today.
Yes. Oh, what a practice. What a lovely practice.
It seemed quite real, didn't it?
But it was a practice, honest, honestly.
Chefs, you have 30 minutes left.
CRACKING
BLEEP.
This is my book, and I'm going to spray it all in red.
It's not my blood, I promise.
Sinking, it's sinking.
Me, maybe...
No. There's no... It's fine.
Ah! Wah-wah-wah. Oh, no.
Andrea, I need you to push. I know. Cos we need to put the things there.
Yeah, it's just coming off, everything. My mistake.
Yeah, it's not having it.
Chefs, you have 15 minutes left.
I've put the desserts on top already, yeah?
Ah!
All right. Are we steady? Yeah.
Ooh, she's picking it up now.
Oh, my... Yeah, she's moving it, she's moving it.
I can't see where I'm going.
OK, OK. Slowly. So... Slowly back, slowly back.
No, no. Wait, let me go first.
OK? You got it? Got it. Don't lift, don't lift.
Just slide. OK. Yes.
Just slide it. Slowly, slowly, slowly. Wait, wait, wait.
Be gentle. Crikey.
Wait, wait, wait, wait. Close your eyes.
There's actually a book. Yeah, but it's not a real book.
That's chocolate, isn't it?
ELLIE GASPS
Oh, my... Oh, God!
Goodness. Stop it.
Chefs, you have five minutes left.
BLEEP. Come on, let's go. Let's go.
The bow in the middle.
Should be fine.
BOTH: Everything's falling.
Well, we have to come with some pain, you know?
BLEEP.
You can't just stick it.
More or less. Is that good? This side?
There's nothing we can do now.
Yeah, slice... There is an extra butter.
Chefs, your time is up.
Please step away from your showpieces.
Well done.
You did a nice job, guys.
Well done.
I'm sure our desserts will taste really good. I'm proud of you.
It's fine. Proud of you too.
Five stunning bread and butter pudding showpieces
made in just five hours.
It's a good-looking showpiece, so well done.
We all always spill the milk, isn't it?
You turn back and all the milk all overflow.
Do you? Of course! No. Really?
There is a pandoro mousse with a caramel and orange peel
and sultanas, and in the middle there is a cranberry apple compote,
with a disc of pecan financier.
The apple element and the financier - wow!
The only thing is I wish that apple compote was
a little bit more moist.
I will recommend that the pecan should be on the top.
Because at the moment, the moisture actually seep into
the pecan that you roast beautifully.
You need to tune those little detail
to make a good dessert become a great dessert.
What a shame it's not been finished.
It's a disappointment, and there is a lot missing. Yeah.
But that, I can't wait to taste.
It's a panettone cheesecake with a brown butter financier
and there is some pieces of panettone.
There is some nice, interesting little techniques in there.
I love that little sponge cake you've got.
You are in the world of panettone.
It is nice but it's not there yet.
I would expect the sponge to be a bit thinner
with another insert in there,
so that when I eat that, it is explosion of texture on my palate.
So, ultimately, when this is done correctly, you get, potentially,
a great piece.
But you have the height, you have the colour.
You draw me in, there is a story behind, so well done for that.
Thank you.
Technically that's where I've got a little bit more of an issue.
It's not neatly done. OK, let's taste the dessert.
You have a dried apricot sable.
There is a brioche sponge, a nutmeg creme patissiere brioche mousse.
On top there's a brandy snap and some apricot con fit.
I want a exciting dessert! I didn't get one.
It's just mousse, bread pudding and your sable,
that is so thickly done.
I feel the nutmeg very powerfully while the nutmeg should be
just there as a gentle caress.
Yeah, there's no elegance. There's no finesse.
It's very risky... Yeah.
...to go straight up with sugar.
I think the strategy is wrong for you today.
Allin all it's.. it's broken.
And as far as the finishing touches of your dessert...
Look at the base - it's really untidy.
The bottom is the brioche crunchy base
and then vanilla mousse folded with sultana paste
and the insert is brioche and sultana gel.
Sponge in the middle is a bit dry.
The sponge at the bottom is a bit dry. Thank God for
that little sultana paste in the middle.
It brings a bit of freshness there.
It is a OK dessert but what we want from this competition is explosion
of firework, of flavour profile, the texture. Don't get it in this.
And on that bombshell, we'll see you later.
OK. Thank you very much. Thank you, chefs. Thank you.
Basically Christmas went wrong.
The desserts didn't set very well.
And also for the Christmas tree we still have the acetate inside.
Christmas went BLEEP, I'd say, yeah?
The first impact is like,
"Hmm, this is not a Christmas tree. Maybe a volcano."
I feel like more I'm in a movie
where a famous magician would have lost his hat.
Technically badly executed.
But we have to taste the green little thing there.
So you have lemon mouse and a lemon curd inside
and the base is the bread butter pudding
and a bit of biscuit at the bottom.
The lemon come through beautifully
but the glaze itself, oh, my goodness - it's so chewy.
I don't really want to eat it at all, um, it's too thick.
Remind me what's in that, that little sponge there.
Panettone, milk, cream.
That's lovely. I like that. It's moreish.
Reminds me of one of those lovely little puddings you get
when you're a kid, you know?
I'm happy you like, because it's my mum's recipe.
Beautiful. Big hug to your mamma. OK. Thank you very much.
Thank you. We'll see you a little bit later.
Thank you. Thank you, chefs.
Based on their performance in both challenges,
the teams will now be ranked by Cherish and Benoit.
They've done a good piece. Hmm, and... This is a showpiece.
And then we enjoy eating the pudding as well.
We received nice feedback so finger crossed.
Finger crossed. HE CHUCKLES
It's a shame - strategically, Mustapha's gone wrong.
I've been in this place five years ago.
We are on the edge.
If we go through we'll try to make things right.
And it has the plastic.
We want to continue the competition but in the end of the day
everything they say, it was true.
Ah, we think we're going home. We think we're going home.
The judges thought the team in first place absolutely bossed it
in both challenges.
Congratulations, Mauro and Daniel from the Landmark London.
You are through to the next round.
Caroline and Martin were ranked second
and Chantelle and Kasia were third.
Which leaves us with Mustapha and Tracy
and Naira and Andrea.
Now, after much deliberation,
Benoit and Cherish have decided that the team leaving
the competition is...
...neither of you.
Due to the fact that we started
with only five teams, both of you will be back next time.
However, the judges have assured me that there will be no second chances
and someone will be going home next time.
So, congratulations, you are all through.
Well done.
And breathe. THEY LAUGH
Wow, we're too shocked, honestly. Yes!
We're gonna just practise,
practise, practise, practise, practise this week.
Blue team. Blue team, no time for tears.
Allez-hop! Let's get back to work. Allez-hop! Chop, chop!
What we showed them so far it's not us.
Not 100%.
Yeah, it's not us. I mean, we could do better.
And, uh, we will come stronger
and we will give them the best that we could do.
But no more tears. God!
Come on! Huh?
I'd like to see Daniel cry a little bit.
Eh? For a change.
Are we happy, Daniel? Yeah. Hmm.
Yeah, yes this is the best, the best,
uh, that you can get. So, we are happy.
Next time... This one is an absolute banger.
...which teams will survive...
Things are getting serious.
...mastering Mille-feuille...
I'm trying to be calm.
...perfecting pavlova...
We tried to make it a little bit sexy.
...and composing showpieces... I just hope this stays up.
...celebrating music legends? It's gonna fall over.
No pressure.
Oh! BLEEP.
Is there an evil side to rock and roll?
Subtitles by Red Bee Media