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Previously on Bake Off:
The Professionals...
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Are you on a sugar high?
Off my face.
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...all that stood between
the remaining four teams
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and a place in the final six...
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Run, Annie, run!
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...was chocolate.
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You've finally made my dreams
come true.
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Ma yank and Dharma may have built
their own tomb...
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Be careful, be careful.
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...but it was Nicoletta and Georgina
who were left wishing...
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Well.
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...they didn't have to leave.
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And now we meet a new set
of teams...
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Trying to look glamorous.
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...as they attempt to assemble
a Swedish classic...
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Light and fluffy
just like Benoit wants.
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...without instructions.
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Never heard of it. Ah.
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And transform the very British
bread and butter pudding...
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Oh, my God, the things I could do
with that bowl.
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...into a towering
modern masterpiece.
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For your first showpiece challenge?
Yeah.
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But who will fall at
the first hurdle?
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Who will keep their nerve?
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GASPING
Oh, my. Oh, my God.
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And who will the judges send home?
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I felt like that I'm walking in
a construction site.
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A fresh batch of professional teams
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are about to tackle two brand-new
patisserie challenges,
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after which one of them will have
to leave the competition.
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OK, this is real,
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but right now I'm just
crazy competitive.
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I want to win.
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She calms me down a little bit.
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Yeah. I'm the one running around
like crazy. Yeah!
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So it's good. If we were both
the same it...
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Then it would be a disaster.
It'd just be chaos.
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For their first-ever challenge
in the competition,
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they'll have no idea
what they'll be asked to bake.
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Secret challenge, we don't know
what's on the table.
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There's a pressure.
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I'll leave it to her anyway
so I'm not gonna do anything.
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I'm surprisingly not stressed,
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but it scares me,
the fact that I'm not stressed.
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Good morning, chefs,
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and welcome to Bake Off:
The Professionals.
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Due to unforeseen circumstances,
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there are only five teams here
today.
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But we'll carry on as normal.
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Now in their infinite wisdom,
slash unparalleled meanness,
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the judges have decided
to kick things off
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with a secret challenge.
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And who better than the James Bond
of the patisserie world
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to tell us more?
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Liam. Only joking,
in your dreams. Benoit.
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Chefs, today you must make
a traditional Swedish cake.
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36 identical prinsesstarta.
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You will be given all the ingredients
and equipment necessary
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but your recipe will be sparse
because we want to find out
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what you're really made of
right from the start.
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We also want you
to make one chocolate amenity.
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These are highly sophisticated
sculpture,
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often gifted to VIP guest.
The design is totally up to you.
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And remember, chef,
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it might be day one,
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but I expect nothing
but perfection today.
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Good luck, chefs. You have three
and a half hours
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to complete your secret recipe
challenge.
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And your time starts now.
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A new batch of chefs for us today,
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and a secret challenge
to start them off with.
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So we get to know them
under pressure from day one.
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All the teams have been given
identical ingredients
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and the same very basic recipe.
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Oh, pretty sparse. Pretty sparse.
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"Make jam."
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"Make creme patissiere."
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Now they must use their
professional know-how
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to perfect 36 miniature
prinsesstarta.
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Oh, my gosh, there's a lot of steps.
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The component that is listed in
the recipe are all basic skill.
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A sponge genoise,
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some raspberry jam
and a bit of pastry cream
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topped with a dome of Chantilly cream
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and all covered with green marzipan.
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On top, a little rose
to make it beautiful
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and show us a little bit
what they can do.
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These are the five basic component
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which I expect them
to nail it by now.
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If it's not, they need to get out
the kitchen.
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Good morning,
Naira and Andrea. Hello.
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How's it going?
Yeah, so far so good.
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Yes? Have you heard of
a prinsesstarta before?
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Yes, we have,
I have done a few years ago.
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Oh, lovely.
And when you listen what is
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the secret challenge, we were just,
"God, you are in our favour.”
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Someone's got your back. Yes. Yes.
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PRAYING
Brazilian-born Naira and Andrea
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met through Instagram.
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They discovered they shared a faith,
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and a passion for selling
spectacular bespoke cakes.
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God's dreams are bigger... BOTH:
..than our dreams. Yeah.
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You seem very happy
and quite relaxed,
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which is a good way to start things.
Well, let's see by the end of it.
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Yeah, by the end you'll be some hot
messes. But with great headbands.
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Yes, exactly.
Trying to look glamorous.
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The key flat-pack components of
the Swedish prinsesstarta
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are delicate layers
of fluffy genoise sponge.
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It's saying do three layers.
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Genoise, genoise, genoise.
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I think one layer
is gonna be enough.
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But even if the building blocks
are familiar...
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Genoise is quite common in Brazil.
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...constructing a prinsesstarta
could prove a mystery for some.
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No idea.
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Never heard of it, no.
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Who doesn't know?
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I would say 99% of the country.
He's being sarcastic.
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Morning, chefs.
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Good morning.
Morning, Caroline. Morning, Martin.
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Good morning. Good morning.
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So have you made
prinsesstarta before?
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Martin's done it before,
so he told me... Oh, well done.
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...what it looked like.
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Only made it once.
It was actually in, in my college
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and it was like a bit of
a challenge.
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It's gonna be tough to make.
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That's why we brought it up,
first day.
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Martin is being trained by
head pastry chef Caroline
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both at Manchester's
Bisous Bisous patisserie
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and at their local gym.
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They've even been in training
for the competition.
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Nice. Oh.
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What preparation did you do?
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We did a couple of challenges
watching the old series.
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Yes. We set ourselves
an hour and a half to make
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a plated dessert that had like
four different elements in it.
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So we started a timer and baked.
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Well, time is precious,
and you have got...
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Yes. ..very little of it.
So we leave you.
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That's very true.
See you later. Yeah.
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But one chef should be even more
prepared than Caroline and Martin.
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Mustapha, Tracy. Hey.
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Good to see you again.
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Thank you. Redemption?
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Revenge, yeah.
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Exiting in the first round
back in 2018,
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Birmingham-based Mustapha
has returned
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with his new Demi chef de partie,
Tracy.
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Ah!
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1-0, yeah.
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Well, well, well. Mustapha,
welcome back. Missing it really?
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Uh, yes and no.
Bon, OK. Let's go into the deep end.
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Prinsesstarta.
Have you done this before?
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No. Let's see if you picture
the layering correctly.
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So how many sponge layers do we have?
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Uh...
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36 prinsesstarta.
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36, OK. 367 Did we say 36?
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Yeah, yeah, you did.
You did, you did.
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36, yes, good. 36.
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I mean, I didn't get the point 36.
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When you said the dome
I thought basically just one dome
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and then you cut it into 36 pieces.
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Ah.
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So you wanted to do bigger
sharing kind of prinsesstarta.
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Yeah, yeah, but I will catch up.
I will catch up, chef.
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OK, well, we leave you to it.
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Yeah. I think you have plenty to do.
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Mustapha and Tracy
now need to bake more sponge
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to deliver the 36 individual cakes
that the judges have demanded.
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It is schoolboy error.
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And they're not alone.
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I only see one tray of sponge
inside your oven.
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Is that going to be enough?
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Hopefully. Hopefully, yes. Hopefully
it's gonna be enough, yeah.
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Cos there is three layers
of sponge if I'm right. Yes.
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No, no, no! No. Make sure you read
it correctly. Yeah.
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No, three discs, sorry.
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Do you think so you're
going to have enough sponge?
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We're gonna do another batch.
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It feels good.
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No matter how much sponge
they have baking...
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What do you think?
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Yeah, no, it's good.
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...the judges expect every layer
to be moist and airy.
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Light and fluffy,
just like Benoit wants.
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I didn't even put a timer on.
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Sponge is not good.
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Yeah, just take it from the oven.
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I overcooked it a little bit.
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But to accompany the prinsesstarta,
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Benoit and Cherish have demanded
something even more delicate.
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Just getting started on
the chocolate amenity.
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As far as amenity is concerned
we want to see
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a little bit of their personality,
their artistic flair.
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We're gonna put a dove on top.
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It will represent the Holy Spirit
because we're both Christians
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and we may gonna put a cross
on the bottom.
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It needs to be elegant.
It doesn't have to be complex.
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That's all right. Just break
the cross and do it again.
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SHE LAUGHS
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It need to be colourful
and it need to draw me in.
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I want to see personality,
the flair and the va-va-voom.
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00:10:02,840 --> 00:10:06,055
Good morning, gentlemen.
Good morning. Morning.
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00:10:06,080 --> 00:10:07,975
How we doing? Amazingly.
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00:10:08,000 --> 00:10:10,415
Chocolate amenity.
What do you have in mind?
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00:10:10,440 --> 00:10:12,215
I was thinking about a palm tree.
209
00:10:12,240 --> 00:10:13,455
Does it represent you?
210
00:10:13,480 --> 00:10:17,095
Daniel is passionate about,
uh, gardening and, uh,
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00:10:17,120 --> 00:10:19,415
also represents
the hotel where we work in.
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00:10:21,080 --> 00:10:22,775
Yes, Daniel can make it.
213
00:10:24,320 --> 00:10:25,535
Daniel is cracking on.
214
00:10:25,560 --> 00:10:27,895
You, you've been stopping.
Daniel's on time.
215
00:10:27,920 --> 00:10:29,895
You know Italians speak a lot
all the time, you know.
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00:10:29,920 --> 00:10:31,895
We chat a lot.
217
00:10:31,920 --> 00:10:35,455
Working in London's five-star
landmark hotel are Mauro
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and the competition's
oldest-ever contestant,
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00:10:37,840 --> 00:10:40,655
59-year-old keen gardener Daniel.
220
00:10:40,680 --> 00:10:41,855
So as a plant-lover,
221
00:10:41,880 --> 00:10:45,215
you know, there is always
a little touch of green.
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00:10:45,240 --> 00:10:46,935
True or false - you had to move
223
00:10:46,960 --> 00:10:49,855
because your neighbours were annoyed
about how tall your plants were?
224
00:10:49,880 --> 00:10:52,855
Yes, because, uh, I'm fond of,
uh, bamboo.
225
00:10:52,880 --> 00:10:56,375
Oh, you love bamboo. You know,
nine, 14, 15 metre high.
226
00:10:56,400 --> 00:10:57,695
15 metres high?
227
00:10:57,720 --> 00:11:00,615
Yeah. Well, I'd love to see a
picture of your massive bamboo shoot
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one day, Daniel, if that's OK.
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00:11:03,520 --> 00:11:04,695
Yes.
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00:11:04,720 --> 00:11:06,415
OK, I'll leave you to it.
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00:11:07,520 --> 00:11:11,215
But not everyone has such a clear
concept for their chocolate amenity.
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00:11:11,240 --> 00:11:15,855
I'm hoping to make some kind
of mountain that represents
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00:11:15,880 --> 00:11:19,775
how me and Martin go up
and face challenges.
234
00:11:19,800 --> 00:11:24,135
Tracy will, uh,
pipe some base of a tree.
235
00:11:24,160 --> 00:11:25,735
Feature tree for her.
236
00:11:25,760 --> 00:11:28,055
The concept is there
but more I'm working,
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00:11:28,080 --> 00:11:29,415
the more I'm thinking about it.
238
00:11:29,440 --> 00:11:31,775
And hopefully I will come up
with something.
239
00:11:31,800 --> 00:11:34,695
I tried to think of something
that kind of shows
240
00:11:34,720 --> 00:11:35,775
in an abstract way
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00:11:35,800 --> 00:11:38,135
the different personalities between
myself and Kasia.
242
00:11:38,160 --> 00:11:40,175
So we always joke
I'm the one running around
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00:11:40,200 --> 00:11:43,295
like crazy person in the kitchen
and she's the person that kind of
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00:11:43,320 --> 00:11:44,655
calms and balances me out.
245
00:11:44,680 --> 00:11:47,015
So we've got some dark chocolate
discs at the minute.
246
00:11:47,040 --> 00:11:49,015
So I'm going to do some
white chocolate discs
247
00:11:49,040 --> 00:11:52,135
so they're kind of alternating.
Yin and yang? Yes, exactly. Yes.
248
00:11:52,160 --> 00:11:54,455
Chantelle and Polish-born Kasia
249
00:11:54,480 --> 00:11:56,815
share the same exacting standards
in the kitchen of
250
00:11:56,840 --> 00:11:59,615
the five-star Glenapp castle
in Ayrshire,
251
00:11:59,640 --> 00:12:02,215
but away from work,
they couldn't be more different.
252
00:12:02,240 --> 00:12:03,975
Next time you should go cycling
with me.
253
00:12:04,000 --> 00:12:06,695
No...no, I think it's best we don't.
254
00:12:06,720 --> 00:12:09,135
We asked to show a lot of techniques.
255
00:12:09,160 --> 00:12:12,095
That's just the base at the minute.
Ah. It's not the finished product.
256
00:12:12,120 --> 00:12:14,455
So what's the finished product
going to look like?
257
00:12:14,480 --> 00:12:16,175
You'll have to wait and see.
So you don't know.
258
00:12:16,200 --> 00:12:17,815
No. That's the short answer.
259
00:12:17,840 --> 00:12:20,135
It's a secret.
That want to surprise us.
260
00:12:20,160 --> 00:12:22,895
Exactly.
261
00:12:22,920 --> 00:12:26,015
Chefs, you've had half your time.
262
00:12:26,040 --> 00:12:29,215
So as the Swedish say,
get your skates on.
263
00:12:30,360 --> 00:12:32,335
Do the Swedish say that?
264
00:12:32,360 --> 00:12:33,335
Yes.
265
00:12:34,920 --> 00:12:38,335
That's the second attempt of
the sponge. Perfect, Andrea.
266
00:12:38,360 --> 00:12:42,295
Genoise done. Pastry cream is done.
Now I'm preparing the jam.
267
00:12:42,320 --> 00:12:44,935
The thing I'm most concerned about
is just the building of it.
268
00:12:44,960 --> 00:12:46,535
Because I don't know what it
looks like
269
00:12:46,560 --> 00:12:49,135
so I'm just going to ask Martin
cos he's done it once.
270
00:12:49,160 --> 00:12:50,615
No pressure.
271
00:12:50,640 --> 00:12:55,415
All 36 prinsesstarta must have
eight even layers of genoise,
272
00:12:55,440 --> 00:12:57,735
jam and creme patissiere.
273
00:12:57,760 --> 00:13:00,535
Because we had to make
another two, uh,
274
00:13:00,560 --> 00:13:02,935
these ones are a bit higher
than they were supposed to
275
00:13:02,960 --> 00:13:06,615
so I'm trying to equalise
the sizes now.
276
00:13:06,640 --> 00:13:08,375
The longer construction takes...
277
00:13:08,400 --> 00:13:09,695
I need 108.
278
00:13:09,720 --> 00:13:12,855
...the less time the teams will have
to perfect the finish.
279
00:13:12,880 --> 00:13:14,735
That's the order, right?
Yeah, that's right.
280
00:13:14,760 --> 00:13:19,695
Genoise, jam. Pastry cream.
Genoise, pastry cream. Genoise.
281
00:13:19,720 --> 00:13:22,455
Most teams are racing
to build individual desserts.
282
00:13:22,480 --> 00:13:24,735
Have to speed up, Andrea.
283
00:13:24,760 --> 00:13:27,055
But not Mauro and Daniel.
284
00:13:27,080 --> 00:13:30,655
I'll make one big cake
and then cut portions out of it.
285
00:13:30,680 --> 00:13:33,695
Because I think it's faster
instead of building one by one.
286
00:13:33,720 --> 00:13:35,935
You can do it, Tracy.
287
00:13:37,200 --> 00:13:39,015
Chefs, you have one hour left.
288
00:13:40,760 --> 00:13:42,015
Is anyone listening?
289
00:13:43,800 --> 00:13:44,855
No.
290
00:13:46,040 --> 00:13:48,335
Yeah, we have to start
to build them.
291
00:13:48,360 --> 00:13:50,335
Even if construction is going well...
292
00:13:50,360 --> 00:13:52,295
So I'm preparing
the Chantilly cream.
293
00:13:52,320 --> 00:13:54,335
I want to make a kind of dome
and then
294
00:13:54,360 --> 00:13:57,015
I'm going to put it in
the fridge to set it a bit.
295
00:13:57,040 --> 00:14:00,615
...there are still 36 delicate
marzipan roses to make.
296
00:14:00,640 --> 00:14:01,855
I am in my garden.
297
00:14:04,120 --> 00:14:06,055
And enough smooth green marzipan
298
00:14:06,080 --> 00:14:08,615
to completely cover
each prinsesstarta.
299
00:14:08,640 --> 00:14:10,935
Does anyone actually like marzipan?
300
00:14:10,960 --> 00:14:13,415
It's sort of nice, it's quite nice.
Tracy?
301
00:14:13,440 --> 00:14:16,135
She doesn't like sweet too much.
Tracy doesn't like sweet things?
302
00:14:16,160 --> 00:14:18,095
No, she's sweet,
but doesn't like sweet pastry.
303
00:14:18,120 --> 00:14:19,775
Mate, you have picked the wrong job.
304
00:14:19,800 --> 00:14:22,135
You need marzipan to cover
the entire cake.
305
00:14:22,160 --> 00:14:25,535
I already cut all of them.
Just roll it nice and thin.
306
00:14:25,560 --> 00:14:27,055
We haven't got enough
to cover it all.
307
00:14:28,640 --> 00:14:31,095
We'll just have to go with
what we've got.
308
00:14:31,120 --> 00:14:32,735
15 minutes left, chefs.
309
00:14:32,760 --> 00:14:34,735
BOTH: We're not going to make it.
310
00:14:34,760 --> 00:14:37,935
And remember at the end of
that time, all 36 desserts
311
00:14:37,960 --> 00:14:42,415
need to be on their presentation
tray or Liam says he will kick off.
312
00:14:42,440 --> 00:14:44,455
I didn't say that. Yes, you did.
313
00:14:44,480 --> 00:14:47,695
We still have to do the dome
on all of the cakes
314
00:14:47,720 --> 00:14:50,975
and also finish
to assemble our showpiece
315
00:14:51,000 --> 00:14:53,615
so it's not enough time
to finish everything.
316
00:14:53,640 --> 00:14:56,415
They're not quite how we,
we envisaged them.
317
00:14:56,440 --> 00:14:59,255
I was hoping that we would be able
to cover the outside
318
00:14:59,280 --> 00:15:01,535
but it doesn't seem like
there's enough marzipan.
319
00:15:04,480 --> 00:15:06,975
Almost to the goal.
Just going to cut marzipan,
320
00:15:07,000 --> 00:15:09,615
try to put it
on the top of the cake.
321
00:15:09,640 --> 00:15:11,135
Just doing the dove now.
322
00:15:11,160 --> 00:15:15,015
And then after I'm gonna colour
and starting to assemble.
323
00:15:15,040 --> 00:15:17,375
Cross broken again.
324
00:15:17,400 --> 00:15:20,215
Looks like nobody wants to go
to church.
325
00:15:20,240 --> 00:15:22,695
I just need to lift you
but you need to not fall.
326
00:15:22,720 --> 00:15:24,295
Don't fall. Don't fall.
327
00:15:25,880 --> 00:15:27,335
It fell. Dammit.
328
00:15:29,400 --> 00:15:31,335
Piping the sides
with Chantilly cream
329
00:15:31,360 --> 00:15:33,655
and then the roses is
the last touch.
330
00:15:33,680 --> 00:15:35,335
Daniel, did you make these?
331
00:15:35,360 --> 00:15:36,495
Yes, I did.
332
00:15:36,520 --> 00:15:38,095
They're very good, Daniel.
333
00:15:38,120 --> 00:15:39,095
If you say so.
334
00:15:40,360 --> 00:15:42,895
I'd rather someone give me
those roses than actual roses. Aww.
335
00:15:42,920 --> 00:15:45,455
You can't eat proper roses and then
you have to put them in a vase
336
00:15:45,480 --> 00:15:48,055
and get water and then you have
to throw them away, ultimately.
337
00:15:48,080 --> 00:15:51,375
Exactly. My husband always says
it's like giving someone death.
338
00:15:51,400 --> 00:15:53,655
And on that note, good luck.
Thank you.
339
00:15:54,920 --> 00:15:57,375
Roses, I give up a little bit
because it will take time anyway.
340
00:15:57,400 --> 00:16:00,135
Yeah, don't do the roses.
Just cover, cover, cover, cover.
341
00:16:00,160 --> 00:16:01,975
What do I do, I just put like this?
342
00:16:02,000 --> 00:16:03,415
Five minutes left, guys.
343
00:16:03,440 --> 00:16:06,135
Oh, my goodness. Five minutes.
344
00:16:06,160 --> 00:16:07,335
Keep rolling.
345
00:16:09,360 --> 00:16:11,175
We're not gonna have
enough Chantilly.
346
00:16:11,200 --> 00:16:12,935
It's supposed to be just
in the dome.
347
00:16:15,040 --> 00:16:16,855
Done some chocolate spirals.
348
00:16:16,880 --> 00:16:19,815
I'm not quite sure why,
I'm just winging it.
349
00:16:21,360 --> 00:16:24,415
Just trying to get
some kind of finish on it.
350
00:16:27,440 --> 00:16:29,335
I want all 36 on the tray.
351
00:16:30,320 --> 00:16:31,415
You're not covering it.
352
00:16:31,440 --> 00:16:33,295
Have to roll them
a little bit more.
353
00:16:33,320 --> 00:16:34,375
How much time left?
354
00:16:34,400 --> 00:16:36,615
Chefs, you have one minute left.
355
00:16:38,600 --> 00:16:40,855
OK, starting to put
the roses now, Andrea. OK.
356
00:16:43,200 --> 00:16:44,735
OK, last three, last three.
357
00:16:44,760 --> 00:16:47,455
Oh, my God. I hope we can laugh
about this later.
358
00:16:48,720 --> 00:16:50,975
Four more, Andrea. Four more.
359
00:16:51,000 --> 00:16:52,055
Not even enough.
360
00:16:52,080 --> 00:16:55,015
Chefs, that is it. Your time is up.
361
00:16:57,600 --> 00:17:00,775
I don't feel great. That's not me.
362
00:17:00,800 --> 00:17:04,095
It's always going to be difficult,
surprise challenge, you know?
363
00:17:04,120 --> 00:17:06,895
Doesn't matter. I'm proud of you,
I'm proud of myself.
364
00:17:08,960 --> 00:17:10,895
Well, some of them cover it,
some of them's not.
365
00:17:10,920 --> 00:17:13,215
Honestly, I don't understand
the briefing.
366
00:17:22,280 --> 00:17:25,055
Our new teams are about to face
the judgement
367
00:17:25,080 --> 00:17:27,375
of Cherish and Benoit
for the very first time.
368
00:17:29,640 --> 00:17:31,655
It's gonna be tough. Oh, yeah.
369
00:17:31,680 --> 00:17:33,535
Mauro and Daniel,
please come forward.
370
00:17:47,480 --> 00:17:49,415
Chefs, secret challenge done.
371
00:17:49,440 --> 00:17:51,775
I think you've got all
the elements we've asked for,
372
00:17:51,800 --> 00:17:55,455
including the piping at the base
of each of your cakes.
373
00:17:55,480 --> 00:17:58,935
I really like the rose skill,
but when I look closely
374
00:17:58,960 --> 00:18:02,975
the way you wrap your marzipan,
it still need a little bit of work.
375
00:18:03,000 --> 00:18:06,015
OK, remind me what am I supposed
to look at.
376
00:18:06,040 --> 00:18:07,815
It was supposed to be a palm tree.
377
00:18:07,840 --> 00:18:09,415
I like that technique.
378
00:18:09,440 --> 00:18:12,815
Colour, chef.
I need colour, but you've got skill.
379
00:18:12,840 --> 00:18:15,815
Let's see if we've got some skills
inside of the cake.
380
00:18:23,600 --> 00:18:27,575
Well, it tastes like
a princess cake should do.
381
00:18:27,600 --> 00:18:30,095
The sweetness is well balanced,
so well done.
382
00:18:30,120 --> 00:18:33,495
It is light, it is fluffy.
It just melt on my palate.
383
00:18:33,520 --> 00:18:35,255
It tick all the boxes.
Well done, chef.
384
00:18:35,280 --> 00:18:36,855
Thank you very much. Thank you.
385
00:18:44,520 --> 00:18:47,855
I felt that I'm looking at
the pretty lady
386
00:18:47,880 --> 00:18:51,215
with the top on,
but without the dress on.
387
00:18:51,240 --> 00:18:54,615
It's meant to be totally covered
with the marzipan.
388
00:18:54,640 --> 00:18:58,415
Chef, would you be able to explain
the chocolate amenity?
389
00:18:58,440 --> 00:19:00,695
Kind of symbolises me and Kat.
390
00:19:00,720 --> 00:19:03,015
Staggered step ups and downs.
391
00:19:03,040 --> 00:19:05,335
It's a little bit abstract,
I realise. Mm-hmm.
392
00:19:05,360 --> 00:19:06,975
Little bit?
393
00:19:07,000 --> 00:19:10,335
When you look at it you're using
one technique, moulding.
394
00:19:10,360 --> 00:19:12,655
I expect more because
you want to showcase
395
00:19:12,680 --> 00:19:14,375
how skilful you are.
396
00:19:14,400 --> 00:19:16,175
Because it's just a stand.
397
00:19:16,200 --> 00:19:18,175
Now let's eat some cakes.
398
00:19:26,280 --> 00:19:28,935
The sponge is very, very dry.
399
00:19:28,960 --> 00:19:31,455
The creme patissiere
is just overcooked for me.
400
00:19:31,480 --> 00:19:34,615
Well, yes. With simplicity,
you can't hide.
401
00:19:34,640 --> 00:19:36,375
You have to nail it.
402
00:19:36,400 --> 00:19:38,655
Tomorrow we'll be better.
Thank you. Fantastic.
403
00:19:45,640 --> 00:19:49,455
The folding of your marzipan
is really rough-handed.
404
00:19:49,480 --> 00:19:52,455
But we've got 36 little roses
standing on the top.
405
00:19:52,480 --> 00:19:55,895
Missing though, is
the little piping of the cream.
406
00:19:55,920 --> 00:20:00,295
Looking at your amenity, it is
actually quite rough finish.
407
00:20:00,320 --> 00:20:03,695
Well, let's hope you haven't missed
anything on the inside of the cake.
408
00:20:08,960 --> 00:20:10,735
The sponge is actually dry,
409
00:20:10,760 --> 00:20:13,695
however it is made moist by
the Chantilly.
410
00:20:13,720 --> 00:20:16,535
At the end of the day
you have to eat it all in one go.
411
00:20:16,560 --> 00:20:18,575
The raspberry jam
is really beautiful.
412
00:20:18,600 --> 00:20:21,175
I've got a picture of
a princess cake when I eat it.
413
00:20:21,200 --> 00:20:22,455
Thank you. See you later.
414
00:20:31,760 --> 00:20:33,375
There is a lot missing there.
Yeah.
415
00:20:33,400 --> 00:20:36,255
Unfinished business with
the prinsesstarta.
416
00:20:36,280 --> 00:20:38,775
This is not finished.
It's meant to be finished.
417
00:20:38,800 --> 00:20:41,375
This is a competition.
OK. Let's taste.
418
00:20:49,240 --> 00:20:51,095
The sponge is very uneven cooked.
419
00:20:51,120 --> 00:20:53,935
Some part of your sponge
is actually quite moist.
420
00:20:53,960 --> 00:20:56,655
Some is drier and I also think that
your creme pat
421
00:20:56,680 --> 00:20:58,175
is slightly overcooked.
422
00:20:58,200 --> 00:21:01,775
There is far too much sponge
drying your mouth out.
423
00:21:01,800 --> 00:21:05,695
All in all, tomorrow is a big day
for you guys. Really big day.
424
00:21:18,920 --> 00:21:22,775
Some cake is naked,
but some cake is half-dressed.
425
00:21:22,800 --> 00:21:25,135
Look at how thick
the marzipan it is.
426
00:21:25,160 --> 00:21:28,215
I felt that I'm walking in
a construction site.
427
00:21:28,240 --> 00:21:30,655
OK. Well, let's talk about
the amenities.
428
00:21:30,680 --> 00:21:32,535
I like the dove
429
00:21:32,560 --> 00:21:34,895
because I see a little technique
of modelling there.
430
00:21:34,920 --> 00:21:37,735
Let's be inspired by what
we're gonna be eating.
431
00:21:42,440 --> 00:21:45,455
I can't see any pastry cream
anywhere. Yeah. We did put, but...
432
00:21:45,480 --> 00:21:46,535
Not too much.
433
00:21:46,560 --> 00:21:48,895
Your sponge is very moist
and that helps.
434
00:21:48,920 --> 00:21:52,255
Do I eat a prinsesstarta? No.
435
00:21:52,280 --> 00:21:54,295
I'm missing out creme patissiere
436
00:21:54,320 --> 00:21:57,255
and the ratio of sponge
is far too much.
437
00:21:57,280 --> 00:22:01,215
Let's praise the god of pastry
and hope for a better day tomorrow.
438
00:22:01,240 --> 00:22:02,455
Yes, we hope so.
439
00:22:02,480 --> 00:22:05,255
Thank you, ladies.
Thank you. Thank you.
440
00:22:08,320 --> 00:22:10,015
SHE EXHALES
It's done.
441
00:22:18,840 --> 00:22:20,375
Mm-hm.
442
00:22:29,160 --> 00:22:31,975
Before tomorrow's showpiece
challenge, the teams now have
443
00:22:32,000 --> 00:22:33,695
a golden hour to prepare
444
00:22:33,720 --> 00:22:36,535
any elements that need
setting overnight.
445
00:22:36,560 --> 00:22:40,215
First challenge for these teams
complete. How did they do today?
446
00:22:40,240 --> 00:22:42,175
Well, there is the good,
the bad and the ugly.
447
00:22:42,200 --> 00:22:44,535
Mauro and Daniel
have done pretty OK.
448
00:22:44,560 --> 00:22:46,575
I think those guys have got bags
of experience.
449
00:22:46,600 --> 00:22:49,615
So at the moment it feels like
there's one team out in front
450
00:22:49,640 --> 00:22:52,215
and two who are kind of in
the danger zone.
451
00:22:52,240 --> 00:22:55,575
At the bottom, Naira and Andrea.
452
00:22:55,600 --> 00:22:58,175
I think that they have
to watch their time management.
453
00:22:58,200 --> 00:23:01,215
As you can see, they did not
complete the task at all,
454
00:23:01,240 --> 00:23:04,095
so I hope that they put on
their running shoe tomorrow.
455
00:23:04,120 --> 00:23:06,455
And also Mustapha and Tracy.
456
00:23:06,480 --> 00:23:08,815
They didn't listen and they didn't
read the brief.
457
00:23:08,840 --> 00:23:11,375
I was actually extremely
disappointed.
458
00:23:11,400 --> 00:23:14,975
When you break it down, it's just
a sponge, a pastry cream, a jam.
459
00:23:15,000 --> 00:23:17,455
They should've been able to do
the individual bits. Can you?
460
00:23:17,480 --> 00:23:22,215
I could probably make a sponge.
Maybe a...bad custard.
461
00:23:22,240 --> 00:23:23,255
Marzipan?
462
00:23:23,280 --> 00:23:25,575
You'd get that from a packet.
463
00:23:25,600 --> 00:23:28,615
Surely you actually get that from
a packet. Yeah. Pretty much.
464
00:23:28,640 --> 00:23:30,215
Oh, have I got through
to the next heat?
465
00:23:30,240 --> 00:23:32,495
This is much easier than I thought!
466
00:23:47,160 --> 00:23:49,015
Just one challenge remains
before Cherish
467
00:23:49,040 --> 00:23:50,975
and Benoit crown this week's winners
468
00:23:51,000 --> 00:23:53,855
and decide who'll be
leaving the competition.
469
00:23:56,800 --> 00:23:58,375
Welcome back, Chefs.
470
00:23:58,400 --> 00:24:01,095
It's time for your first
showpiece challenge
471
00:24:01,120 --> 00:24:02,975
and today, the judges would like you
472
00:24:03,000 --> 00:24:07,335
to turn something ordinary, like me,
into something extraordinary,
473
00:24:07,360 --> 00:24:08,575
like Cherish.
474
00:24:08,600 --> 00:24:10,895
Thank you for your
compliment, Ellie.
475
00:24:10,920 --> 00:24:13,215
She's a goddess.
476
00:24:13,240 --> 00:24:17,615
Chef, today you must take
this British humble
477
00:24:17,640 --> 00:24:21,255
bread and butter pudding
and elevate to the next height.
478
00:24:21,280 --> 00:24:22,975
We do not want simple.
479
00:24:23,000 --> 00:24:27,535
In fact, we want you to take
traditional British dessert,
480
00:24:27,560 --> 00:24:30,255
improve the flavour, the texture,
481
00:24:30,280 --> 00:24:35,375
the looks and turn it into
an absolute modern classic.
482
00:24:35,400 --> 00:24:39,775
When you have done that, you must
incorporate your pudding into your
483
00:24:39,800 --> 00:24:43,015
stunning showpiece design
of your choice.
484
00:24:43,040 --> 00:24:45,735
Chefs, you had one hour last night
to prep
485
00:24:45,760 --> 00:24:48,695
and now you have four hours to
complete your showpiece challenge.
486
00:24:48,720 --> 00:24:51,495
Good luck, and your time starts now.
487
00:24:54,240 --> 00:24:56,695
How do you like your
bread and butter pudding?
488
00:24:56,720 --> 00:25:00,215
Just in my mouth, quickly.
I'm not fussy, to be fair.
489
00:25:00,240 --> 00:25:04,015
Yeah, if you make it with a bread,
probably it's a bit boring.
490
00:25:04,040 --> 00:25:06,415
I make it with a bit of brioche.
491
00:25:06,440 --> 00:25:08,895
We're going to use a panettone.
Home-made panettone,
492
00:25:08,920 --> 00:25:10,535
it's not bought. Exactly, yeah.
493
00:25:10,560 --> 00:25:11,935
The very classic
494
00:25:11,960 --> 00:25:15,895
and traditional pudding
made out of stale white bread
495
00:25:15,920 --> 00:25:17,775
and some custard and some currants.
496
00:25:17,800 --> 00:25:21,815
Of course we don't want nothing
classic and traditional.
497
00:25:21,840 --> 00:25:27,215
On top of that, they have
to make us a magnificent showpiece.
498
00:25:27,240 --> 00:25:30,455
Something which you get drawn
into visually
499
00:25:30,480 --> 00:25:32,335
and we want to celebrate this.
500
00:25:32,360 --> 00:25:34,735
Today, I think some of our teams
are really under pressure.
501
00:25:34,760 --> 00:25:38,015
Magic needs to happen,
the pastry chef needs to work hard!
502
00:25:39,840 --> 00:25:42,255
Naira, Andrea.
Hi, Liam! Hello!
503
00:25:42,280 --> 00:25:43,975
How you guys feeling
after yesterday?
504
00:25:44,000 --> 00:25:46,575
We have a problem
of time management yesterday,
505
00:25:46,600 --> 00:25:50,535
but today, we, hopefully, we are
super organised and get things done.
506
00:25:50,560 --> 00:25:52,415
Yes. So what's the plan for today?
507
00:25:52,440 --> 00:25:55,055
Our theme is Christmas
because we love Christmas.
508
00:25:55,080 --> 00:25:57,695
Hopefully you guys will be on
Santa's good list, then.
509
00:25:57,720 --> 00:25:58,855
I really hope!
510
00:25:58,880 --> 00:26:02,015
Hoping to unwrap a place
in the next round,
511
00:26:02,040 --> 00:26:03,855
Naira and Andrea are planning
512
00:26:03,880 --> 00:26:05,895
a towering chocolate Christmas tree.
513
00:26:05,920 --> 00:26:09,055
Beneath it will be a festive forest
of bread and butter puddings
514
00:26:09,080 --> 00:26:10,615
featuring a shortcrust base,
515
00:26:10,640 --> 00:26:13,735
panettone flan
and lemon curd mousse.
516
00:26:13,760 --> 00:26:16,975
24 little Christmas trees?
Yeah, yeah. Yes, yes.
517
00:26:17,000 --> 00:26:20,135
OK. So the 24 little trees are
going to sit on what?
518
00:26:20,160 --> 00:26:22,135
Like a treat box.
When you open the box,
519
00:26:22,160 --> 00:26:24,735
the little Christmas tree dessert
is going to be inside.
520
00:26:24,760 --> 00:26:26,615
Have you practised this before?
521
00:26:26,640 --> 00:26:29,775
Yes. Uh, we've practised...
How many times? Once. Once.
522
00:26:29,800 --> 00:26:33,095
OK. Don't waste any time.
Let's bring on Christmas.
523
00:26:33,120 --> 00:26:34,815
CHEFS LAUGH
524
00:26:35,960 --> 00:26:39,055
But Naira and Andrea aren't
the only team feeling festive.
525
00:26:39,080 --> 00:26:40,495
Pandoro is a, uh,
526
00:26:40,520 --> 00:26:42,855
it comes from the same families
of panettone.
527
00:26:42,880 --> 00:26:46,055
It's very nice. Usually Italians
eat it for Christmas.
528
00:26:46,080 --> 00:26:48,135
Bellissimo. Fantastic.
529
00:26:48,160 --> 00:26:52,655
Mauro and Daniel's Italian pandoro
panettone puddings will feature
530
00:26:52,680 --> 00:26:55,015
an apple compote,
pecan financier
531
00:26:55,040 --> 00:26:58,735
and pandoro-infused mousse shaped
like miniature saucepans.
532
00:26:58,760 --> 00:27:01,415
They'll sit beneath a huge chocolate
sculpture showing
533
00:27:01,440 --> 00:27:04,095
a bread and butter pudding
being made.
534
00:27:04,120 --> 00:27:06,975
So, Daniel, you look quite
confident dealing with chocolate,
535
00:27:07,000 --> 00:27:09,335
because you have been doing this
for many years.
536
00:27:09,360 --> 00:27:13,015
Have you always wanted
to work in patisserie?
537
00:27:13,040 --> 00:27:17,055
No, because I, I started in
the kitchen, I think at 15.
538
00:27:17,080 --> 00:27:20,895
After three weeks, the pastry chef,
uh, breaks, uh, his leg.
539
00:27:22,080 --> 00:27:24,855
The chef said, "There's no other
solution. I will put you in
540
00:27:24,880 --> 00:27:29,255
"the pastry section,” and I started
to like pastry from that time.
541
00:27:29,280 --> 00:27:31,695
Oh, so your career is all down
to someone breaking their leg?
542
00:27:31,720 --> 00:27:34,015
You know, when you fall in
the bowl and,
543
00:27:34,040 --> 00:27:35,575
uh, you feel it's so nice
544
00:27:35,600 --> 00:27:39,095
and tasty to swim in it,
you stay in it.
545
00:27:39,120 --> 00:27:41,495
Well, what a happy accident.
546
00:27:42,560 --> 00:27:44,895
It's the bread butter pudding,
the flan.
547
00:27:44,920 --> 00:27:47,815
I'm doing the water because
it's usually cooked in bain Marie
548
00:27:47,840 --> 00:27:50,455
to make more soft
and more like a flan.
549
00:27:50,480 --> 00:27:53,615
Elevating the bread and butter
pudding with textures...
550
00:27:53,640 --> 00:27:55,935
This is a pecan, uh, financier.
551
00:27:55,960 --> 00:27:58,255
...and flavours that are
too unorthodox...
552
00:27:58,280 --> 00:28:00,335
This is a vanilla mousse.
553
00:28:00,360 --> 00:28:02,935
...risks delivering desserts
that are too removed from
554
00:28:02,960 --> 00:28:04,535
the classic original.
555
00:28:04,560 --> 00:28:07,575
When they taste the desserts,
they'll get a nice range of spice
556
00:28:07,600 --> 00:28:10,535
and fruit and custard and, you know,
all the kind of things
557
00:28:10,560 --> 00:28:13,015
that you expect from
a bread and butter pudding.
558
00:28:13,040 --> 00:28:17,415
So one team... Ooh!
..are going back to basics.
559
00:28:17,440 --> 00:28:19,775
The bread and butter pudding
is very old
560
00:28:19,800 --> 00:28:23,415
and we have a whole story around
its origin.
561
00:28:23,440 --> 00:28:26,535
Using chocolate, Caroline
and Martin plan to recreate
562
00:28:26,560 --> 00:28:29,975
the 17th-century cookbook in which
the bread and butter pudding recipe
563
00:28:30,000 --> 00:28:32,695
first appeared. Their modern
interpretation will combine
564
00:28:32,720 --> 00:28:35,335
an apricot sable base,
brioche mousse,
565
00:28:35,360 --> 00:28:39,415
brioche sponge, with
a very traditional nutmeg custard.
566
00:28:39,440 --> 00:28:43,335
In that book, was nutmeg part of
the dish? An element? The flavour?
567
00:28:43,360 --> 00:28:44,455
It was, it was, actually.
568
00:28:44,480 --> 00:28:46,815
So, I've come across on
several occasion that in
569
00:28:46,840 --> 00:28:49,695
Britain, we like to put nutmeg
a little bit everywhere.
570
00:28:49,720 --> 00:28:52,375
Well, the nutmeg should be
just there as a little touch,
571
00:28:52,400 --> 00:28:55,335
because otherwise it's a quiche,
you know what I mean?
572
00:28:55,360 --> 00:28:57,215
It's a savoury kind of thing.
573
00:28:57,240 --> 00:28:59,535
It's, it's very nice.
574
00:28:59,560 --> 00:29:03,255
It's very nice. OK. Well,
I trust your word on that.
575
00:29:03,280 --> 00:29:07,615
Key to the iconic bread and butter
pudding is its smooth,
576
00:29:07,640 --> 00:29:09,335
creamy custard...
577
00:29:09,360 --> 00:29:11,255
It's hot, hot, hot. Careful.
578
00:29:13,320 --> 00:29:15,015
Oh, my God.
579
00:29:15,040 --> 00:29:17,575
The things I could do
with that bowl.
580
00:29:17,600 --> 00:29:21,255
...and it's been poured right into
the heart of one team's showpiece.
581
00:29:21,280 --> 00:29:24,855
So you will have an egg as the base,
or what looks like an egg,
582
00:29:24,880 --> 00:29:28,575
and then we'll go up from there and
have big pots of steaming custard.
583
00:29:28,600 --> 00:29:31,015
Beneath their cascading
custard showpiece,
584
00:29:31,040 --> 00:29:32,615
Chantelle and Kasia plan
585
00:29:32,640 --> 00:29:35,575
to create chocolate-glazed
egg-shaped desserts filled
586
00:29:35,600 --> 00:29:38,415
with cheesecake mousse
and a brown butter financier.
587
00:29:39,800 --> 00:29:41,575
We do have a picture. OK.
588
00:29:41,600 --> 00:29:44,015
OK. So this is the main stand.
589
00:29:44,040 --> 00:29:46,335
Interesting design, I have to say.
590
00:29:46,360 --> 00:29:48,015
How many time have you
practised this?
591
00:29:48,040 --> 00:29:49,575
Three times. Stable?
592
00:29:49,600 --> 00:29:52,775
Yes. Has it have
any accident before? No.
593
00:29:55,360 --> 00:29:57,015
So here we go.
594
00:29:57,040 --> 00:30:01,415
An old dairy bottle.
Bellissimo. Fantastic.
595
00:30:01,440 --> 00:30:04,135
Basically it's going to be like
a Christmas tree.
596
00:30:04,160 --> 00:30:06,135
I think, once you see it, yes.
597
00:30:06,160 --> 00:30:09,295
It's more... It becomes a bit more
realistic.
598
00:30:09,320 --> 00:30:12,695
Most of the teams will be
constructing with chocolate.
599
00:30:12,720 --> 00:30:15,135
We need to temper some more
chocolate, cos last night,
600
00:30:15,160 --> 00:30:17,495
in the golden hour, we focused more
on dark chocolate
601
00:30:17,520 --> 00:30:20,015
and then we're going to add all
the white chocolate elements.
602
00:30:20,040 --> 00:30:22,375
Would you be cross if
I put my finger in there?
603
00:30:22,400 --> 00:30:25,135
Yes. OK. Just checking.
Just wanted to clear that up.
604
00:30:25,160 --> 00:30:29,855
But Mustapha may have made building
his first showpiece even harder.
605
00:30:29,880 --> 00:30:34,255
Making a sugar sculpture showpiece.
100% sugar? Yes.
606
00:30:34,280 --> 00:30:36,975
For your first showpiece challenge?
Yeah.
607
00:30:37,000 --> 00:30:39,815
Fingers crossed, cos yesterday
obviously wasn't particularly
608
00:30:39,840 --> 00:30:41,175
the best day. No.
609
00:30:41,200 --> 00:30:43,975
So if you pull off today
with your sugar work...
610
00:30:44,000 --> 00:30:45,855
I think we'll...we'll be good.
611
00:30:45,880 --> 00:30:48,735
Mustapha and Tracy are going all-in
with desserts filled
612
00:30:48,760 --> 00:30:51,855
with cinnamon brioche,
caramelised sultana gel,
613
00:30:51,880 --> 00:30:54,175
cinnamon custard and vanilla mousse,
614
00:30:54,200 --> 00:30:57,895
which they hope will sit beneath
their intricate sugar showpiece.
615
00:30:57,920 --> 00:31:00,535
How many time have you practised
this showpiece? Once.
616
00:31:00,560 --> 00:31:04,015
Once? If you could do this today,
we will be very impressed.
617
00:31:04,040 --> 00:31:06,095
Look at your ribbon on this picture.
618
00:31:06,120 --> 00:31:08,535
They are perfect and I look at yours
today... Yeah.
619
00:31:08,560 --> 00:31:11,295
...I'm saying, "Is it the same guy?"
I'm struggling a little bit.
620
00:31:11,320 --> 00:31:15,375
So you thought you might as well
completely set yourself
621
00:31:15,400 --> 00:31:18,855
to fail by doing something you are
extremely not confident with.
622
00:31:18,880 --> 00:31:21,215
But again, sometimes you have
to take a risk.
623
00:31:21,240 --> 00:31:22,975
That looks good. Yes, Chef, I know.
On paper.
624
00:31:23,000 --> 00:31:26,175
I know, and on paper, yeah.
Wish me luck, yeah? Thank you.
625
00:31:27,840 --> 00:31:32,655
Pandoro mousse. Apple compote.
Right. We need to freeze it.
626
00:31:32,680 --> 00:31:35,615
The longer the teams' desserts take
to construct...
627
00:31:35,640 --> 00:31:38,655
In the freezer, Chef. Come on. Yeah?
Yes, Chef.
628
00:31:38,680 --> 00:31:39,855
ASAP, yeah?
629
00:31:39,880 --> 00:31:42,215
...the less time they will have
to set.
630
00:31:42,240 --> 00:31:45,255
Just need to go in
the blast chiller 20 minutes ago.
631
00:31:45,280 --> 00:31:47,975
And then it'll be fine.
Where's my mousse?
632
00:31:48,000 --> 00:31:49,695
In the mould straight away.
633
00:31:49,720 --> 00:31:52,255
In the mould, it takes a long time
to froze.
634
00:31:52,280 --> 00:31:55,295
Got it, got it, got it. On it.
On it like a car bonnet.
635
00:31:55,320 --> 00:31:57,575
Chefs, you're halfway through.
636
00:31:57,600 --> 00:31:58,975
Well, you were when Liam said that.
637
00:31:59,000 --> 00:32:01,375
You're actually a little bit more
than halfway now.
638
00:32:01,400 --> 00:32:03,775
They're still not in the mould.
I need to see in the moulds.
639
00:32:03,800 --> 00:32:06,095
Yes, Chef. ASAP. Yes, please. Yes.
Yeah, yeah.
640
00:32:06,120 --> 00:32:08,455
Even if their desserts are chilling,
641
00:32:08,480 --> 00:32:12,255
temperature is rapidly becoming an
issue for the showpieces.
642
00:32:12,280 --> 00:32:15,015
That's not setting.
The white chocolate.
643
00:32:15,040 --> 00:32:19,375
Normally when you practise anything
in your main kitchen,
644
00:32:19,400 --> 00:32:20,735
it's completely different here.
645
00:32:24,040 --> 00:32:26,815
Yeah, we have a problem,
so we changed the plan.
646
00:32:26,840 --> 00:32:28,775
Not behaving very well.
647
00:32:28,800 --> 00:32:33,175
I don't know why it's not setting.
It's going to be like a pine tree.
648
00:32:33,200 --> 00:32:35,975
And that's not the only plan that
may have to change.
649
00:32:37,160 --> 00:32:38,695
Ah!
650
00:32:38,720 --> 00:32:41,415
BLEEP. Yeah.
651
00:32:41,440 --> 00:32:42,855
Sorry.
652
00:32:42,880 --> 00:32:44,575
What happened, Chef?
653
00:32:44,600 --> 00:32:46,815
Got a crack.
654
00:32:48,600 --> 00:32:53,015
As he was demoulding it, the base of
Mustapha's delicate sugar showpiece
655
00:32:53,040 --> 00:32:54,535
has cracked.
656
00:32:54,560 --> 00:32:56,055
So it's cracked. You can't use it.
657
00:32:56,080 --> 00:32:58,415
Probably I will do another one.
See what the time is.
658
00:32:58,440 --> 00:33:00,255
At the moment, when I left it
it didn't break.
659
00:33:00,280 --> 00:33:03,015
But it will show, that crack.
660
00:33:03,040 --> 00:33:07,335
And his sugar ribbons are proving
just as delicate.
661
00:33:10,680 --> 00:33:13,775
Not goes as planned again.
662
00:33:13,800 --> 00:33:16,575
Temperature, speed.
663
00:33:18,240 --> 00:33:19,375
Unbelievable.
664
00:33:26,440 --> 00:33:30,455
Mustapha is running out of time
to remake his sugar showpiece...
665
00:33:30,480 --> 00:33:34,535
What do you want? Take it. Taking
this off? Yeah. OK. Take this off.
666
00:33:34,560 --> 00:33:36,855
...and Naira and Andrea's
Christmas tree
667
00:33:36,880 --> 00:33:38,655
is yet to start looking festive.
668
00:33:38,680 --> 00:33:41,015
Here I can see that they are
going to have
669
00:33:41,040 --> 00:33:43,455
a lot of problem
with their showpiece.
670
00:33:43,480 --> 00:33:46,815
It's breaking, it's breaking,
it's breaking. It's breaking.
671
00:33:46,840 --> 00:33:48,135
It's breaking here.
672
00:33:48,160 --> 00:33:50,655
They cannot afford another bad day.
673
00:33:50,680 --> 00:33:52,935
I'm figure out,
I'm going to paint it and see.
674
00:33:56,880 --> 00:34:01,935
Mustapha bring sugar skill which
he's not at all confident with.
675
00:34:01,960 --> 00:34:04,295
Mm-hm. They have a big
strategy problem.
676
00:34:04,320 --> 00:34:06,575
No, it's not good.
677
00:34:06,600 --> 00:34:08,495
It's not good!
678
00:34:08,520 --> 00:34:11,215
Mauro and Daniel,
they've had a good day.
679
00:34:11,240 --> 00:34:13,175
I think Daniel brings
bags of experience,
680
00:34:13,200 --> 00:34:14,895
had two days doing all
the chocolate work.
681
00:34:14,920 --> 00:34:17,175
A maximum of risk today.
682
00:34:18,560 --> 00:34:21,095
It's warm here.
For chocolate, it's warm.
683
00:34:23,120 --> 00:34:24,335
They're not coming out.
684
00:34:24,360 --> 00:34:26,255
Going to be... Ah.
685
00:34:26,280 --> 00:34:29,695
Ah! This guy. You had to break.
686
00:34:29,720 --> 00:34:32,975
I'm not going to break it
in front of you to show you.
687
00:34:33,000 --> 00:34:34,815
I think we'll need to maybe
try to limit
688
00:34:34,840 --> 00:34:37,695
the amount of white chocolate
we use. It's not setting.
689
00:34:37,720 --> 00:34:40,015
Chefs, you have one hour left.
690
00:34:40,040 --> 00:34:42,015
Did you hear that?
Did you hear that? Yes.
691
00:34:42,040 --> 00:34:44,535
If you need any help,
just let us know.
692
00:34:44,560 --> 00:34:46,535
We should be almost in schedule.
693
00:34:46,560 --> 00:34:51,015
Or Liam know cos I'm just here to...
SHE SLURPS
694
00:34:51,040 --> 00:34:54,575
OK, don't rush. Pick the best ones.
695
00:34:54,600 --> 00:34:56,335
Now the teams have to demould
696
00:34:56,360 --> 00:34:59,175
and decorate their desserts
whilst completing
697
00:34:59,200 --> 00:35:02,015
the construction of their showpieces
at the same time.
698
00:35:05,640 --> 00:35:07,055
Yet again.
699
00:35:07,080 --> 00:35:08,855
Hello, my Brazilian beauties.
700
00:35:08,880 --> 00:35:11,375
Hi! Where are we at?
701
00:35:11,400 --> 00:35:14,935
That should be the box, but then,
now we changed the plans.
702
00:35:14,960 --> 00:35:18,895
It's going to be like,
a little tray under the tree.
703
00:35:18,920 --> 00:35:21,335
You adapt. You've got this. Yes.
704
00:35:21,360 --> 00:35:24,215
Yesterday was a lovely practice
and here we are today.
705
00:35:24,240 --> 00:35:26,535
Yes. Oh, what a practice.
What a lovely practice.
706
00:35:26,560 --> 00:35:27,735
It seemed quite real, didn't it?
707
00:35:27,760 --> 00:35:30,015
But it was a practice, honest,
honestly.
708
00:35:31,160 --> 00:35:33,415
Chefs, you have 30 minutes left.
709
00:35:33,440 --> 00:35:34,775
CRACKING
710
00:35:34,800 --> 00:35:36,735
BLEEP.
711
00:35:42,640 --> 00:35:46,495
This is my book, and I'm going
to spray it all in red.
712
00:35:57,720 --> 00:35:59,935
It's not my blood, I promise.
713
00:36:03,760 --> 00:36:05,295
Sinking, it's sinking.
714
00:36:06,640 --> 00:36:08,135
Me, maybe...
715
00:36:09,800 --> 00:36:12,615
No. There's no... It's fine.
716
00:36:12,640 --> 00:36:15,855
Ah! Wah-wah-wah. Oh, no.
717
00:36:15,880 --> 00:36:19,415
Andrea, I need you to push. I know.
Cos we need to put the things there.
718
00:36:20,640 --> 00:36:24,375
Yeah, it's just coming off,
everything. My mistake.
719
00:36:25,680 --> 00:36:27,615
Yeah, it's not having it.
720
00:36:27,640 --> 00:36:30,295
Chefs, you have 15 minutes left.
721
00:36:30,320 --> 00:36:32,575
I've put the desserts on top
already, yeah?
722
00:36:36,640 --> 00:36:38,175
Ah!
723
00:36:42,080 --> 00:36:43,535
All right. Are we steady? Yeah.
724
00:36:45,800 --> 00:36:47,015
Ooh, she's picking it up now.
725
00:36:47,040 --> 00:36:49,335
Oh, my... Yeah, she's moving it,
she's moving it.
726
00:36:49,360 --> 00:36:51,255
I can't see where I'm going.
727
00:36:51,280 --> 00:36:54,455
OK, OK. Slowly. So...
Slowly back, slowly back.
728
00:36:54,480 --> 00:36:57,455
No, no. Wait, let me go first.
729
00:36:59,960 --> 00:37:03,775
OK? You got it? Got it.
Don't lift, don't lift.
730
00:37:03,800 --> 00:37:06,655
Just slide. OK. Yes.
731
00:37:06,680 --> 00:37:09,735
Just slide it. Slowly, slowly,
slowly. Wait, wait, wait.
732
00:37:09,760 --> 00:37:12,095
Be gentle. Crikey.
733
00:37:12,120 --> 00:37:14,575
Wait, wait, wait, wait.
Close your eyes.
734
00:37:18,600 --> 00:37:21,295
There's actually a book.
Yeah, but it's not a real book.
735
00:37:21,320 --> 00:37:22,695
That's chocolate, isn't it?
736
00:37:22,720 --> 00:37:24,135
ELLIE GASPS
737
00:37:24,160 --> 00:37:26,535
Oh, my... Oh, God!
738
00:37:26,560 --> 00:37:28,855
Goodness. Stop it.
739
00:37:30,360 --> 00:37:32,855
Chefs, you have five minutes left.
740
00:37:32,880 --> 00:37:35,375
BLEEP. Come on, let's go. Let's go.
741
00:37:35,400 --> 00:37:37,095
The bow in the middle.
742
00:37:37,120 --> 00:37:38,895
Should be fine.
743
00:37:53,920 --> 00:37:55,615
BOTH: Everything's falling.
744
00:37:55,640 --> 00:37:58,295
Well, we have to come
with some pain, you know?
745
00:37:58,320 --> 00:37:59,335
BLEEP.
746
00:38:00,840 --> 00:38:02,175
You can't just stick it.
747
00:38:11,440 --> 00:38:14,215
More or less. Is that good?
This side?
748
00:38:15,760 --> 00:38:17,215
There's nothing we can do now.
749
00:38:21,160 --> 00:38:24,335
Yeah, slice... There is
an extra butter.
750
00:38:25,840 --> 00:38:28,175
Chefs, your time is up.
751
00:38:29,920 --> 00:38:33,175
Please step away from
your showpieces.
752
00:38:35,640 --> 00:38:37,295
Well done.
753
00:38:38,600 --> 00:38:41,855
You did a nice job, guys.
754
00:38:41,880 --> 00:38:43,415
Well done.
755
00:38:43,440 --> 00:38:45,935
I'm sure our desserts will taste
really good. I'm proud of you.
756
00:38:45,960 --> 00:38:47,535
It's fine. Proud of you too.
757
00:39:08,000 --> 00:39:10,855
Five stunning bread and butter
pudding showpieces
758
00:39:10,880 --> 00:39:12,775
made in just five hours.
759
00:39:20,480 --> 00:39:22,895
It's a good-looking showpiece,
so well done.
760
00:39:22,920 --> 00:39:24,855
We all always spill the milk,
isn't it?
761
00:39:24,880 --> 00:39:27,655
You turn back and all
the milk all overflow.
762
00:39:27,680 --> 00:39:30,695
Do you? Of course!
No. Really?
763
00:39:31,760 --> 00:39:35,615
There is a pandoro mousse
with a caramel and orange peel
764
00:39:35,640 --> 00:39:39,535
and sultanas, and in the middle
there is a cranberry apple compote,
765
00:39:39,560 --> 00:39:43,495
with a disc of pecan financier.
766
00:39:43,520 --> 00:39:46,375
The apple element
and the financier - wow!
767
00:39:46,400 --> 00:39:48,695
The only thing is
I wish that apple compote was
768
00:39:48,720 --> 00:39:50,215
a little bit more moist.
769
00:39:50,240 --> 00:39:52,735
I will recommend that
the pecan should be on the top.
770
00:39:52,760 --> 00:39:55,535
Because at the moment,
the moisture actually seep into
771
00:39:55,560 --> 00:39:57,455
the pecan that you roast
beautifully.
772
00:39:57,480 --> 00:39:59,775
You need to tune those little detail
773
00:39:59,800 --> 00:40:02,255
to make a good dessert
become a great dessert.
774
00:40:11,320 --> 00:40:13,655
What a shame it's not
been finished.
775
00:40:13,680 --> 00:40:16,735
It's a disappointment,
and there is a lot missing. Yeah.
776
00:40:16,760 --> 00:40:19,055
But that, I can't wait to taste.
777
00:40:19,080 --> 00:40:24,095
It's a panettone cheesecake with
a brown butter financier
778
00:40:24,120 --> 00:40:27,095
and there is some pieces
of panettone.
779
00:40:27,120 --> 00:40:29,615
There is some nice, interesting
little techniques in there.
780
00:40:29,640 --> 00:40:31,415
I love that little sponge cake
you've got.
781
00:40:31,440 --> 00:40:33,695
You are in the world of panettone.
782
00:40:33,720 --> 00:40:36,015
It is nice but it's not there yet.
783
00:40:36,040 --> 00:40:38,335
I would expect the sponge to be
a bit thinner
784
00:40:38,360 --> 00:40:39,895
with another insert in there,
785
00:40:39,920 --> 00:40:45,095
so that when I eat that, it is
explosion of texture on my palate.
786
00:40:45,120 --> 00:40:48,615
So, ultimately, when this is done
correctly, you get, potentially,
787
00:40:48,640 --> 00:40:49,655
a great piece.
788
00:40:55,080 --> 00:40:57,415
But you have the height,
you have the colour.
789
00:40:57,440 --> 00:41:01,135
You draw me in, there is a story
behind, so well done for that.
790
00:41:01,160 --> 00:41:02,255
Thank you.
791
00:41:02,280 --> 00:41:06,095
Technically that's where I've got
a little bit more of an issue.
792
00:41:06,120 --> 00:41:10,455
It's not neatly done.
OK, let's taste the dessert.
793
00:41:10,480 --> 00:41:13,415
You have a dried apricot sable.
794
00:41:13,440 --> 00:41:18,975
There is a brioche sponge, a nutmeg
creme patissiere brioche mousse.
795
00:41:19,000 --> 00:41:23,375
On top there's a brandy snap
and some apricot con fit.
796
00:41:23,400 --> 00:41:27,775
I want a exciting dessert!
I didn't get one.
797
00:41:27,800 --> 00:41:31,455
It's just mousse, bread pudding
and your sable,
798
00:41:31,480 --> 00:41:33,775
that is so thickly done.
799
00:41:33,800 --> 00:41:37,055
I feel the nutmeg very powerfully
while the nutmeg should be
800
00:41:37,080 --> 00:41:39,055
just there as a gentle caress.
801
00:41:39,080 --> 00:41:41,775
Yeah, there's no elegance.
There's no finesse.
802
00:41:48,760 --> 00:41:50,255
It's very risky... Yeah.
803
00:41:50,280 --> 00:41:52,575
...to go straight up with sugar.
804
00:41:52,600 --> 00:41:56,295
I think the strategy
is wrong for you today.
805
00:41:56,320 --> 00:41:58,615
Allin all it's.. it's broken.
806
00:41:58,640 --> 00:42:01,015
And as far as the finishing touches
of your dessert...
807
00:42:01,040 --> 00:42:04,095
Look at the base -
it's really untidy.
808
00:42:04,120 --> 00:42:06,855
The bottom is
the brioche crunchy base
809
00:42:06,880 --> 00:42:10,615
and then vanilla mousse
folded with sultana paste
810
00:42:10,640 --> 00:42:14,095
and the insert is brioche
and sultana gel.
811
00:42:14,120 --> 00:42:15,695
Sponge in the middle is a bit dry.
812
00:42:15,720 --> 00:42:18,095
The sponge at the bottom
is a bit dry. Thank God for
813
00:42:18,120 --> 00:42:20,415
that little sultana paste
in the middle.
814
00:42:20,440 --> 00:42:22,455
It brings a bit of freshness there.
815
00:42:22,480 --> 00:42:26,855
It is a OK dessert but what we want
from this competition is explosion
816
00:42:26,880 --> 00:42:31,255
of firework, of flavour profile,
the texture. Don't get it in this.
817
00:42:31,280 --> 00:42:33,175
And on that bombshell,
we'll see you later.
818
00:42:33,200 --> 00:42:35,535
OK. Thank you very much.
Thank you, chefs. Thank you.
819
00:42:51,760 --> 00:42:54,335
Basically Christmas went wrong.
820
00:42:54,360 --> 00:42:56,895
The desserts didn't set very well.
821
00:42:56,920 --> 00:42:59,935
And also for the Christmas tree
we still have the acetate inside.
822
00:42:59,960 --> 00:43:02,175
Christmas went BLEEP, I'd say, yeah?
823
00:43:04,200 --> 00:43:05,775
The first impact is like,
824
00:43:05,800 --> 00:43:09,575
"Hmm, this is not a Christmas tree.
Maybe a volcano."
825
00:43:09,600 --> 00:43:12,535
I feel like more I'm in a movie
826
00:43:12,560 --> 00:43:16,415
where a famous magician
would have lost his hat.
827
00:43:16,440 --> 00:43:18,495
Technically badly executed.
828
00:43:18,520 --> 00:43:22,015
But we have to taste
the green little thing there.
829
00:43:22,040 --> 00:43:26,055
So you have lemon mouse
and a lemon curd inside
830
00:43:26,080 --> 00:43:28,735
and the base is
the bread butter pudding
831
00:43:28,760 --> 00:43:31,175
and a bit of biscuit at the bottom.
832
00:43:31,200 --> 00:43:33,495
The lemon come through beautifully
833
00:43:33,520 --> 00:43:37,095
but the glaze itself, oh,
my goodness - it's so chewy.
834
00:43:37,120 --> 00:43:40,895
I don't really want to eat it
at all, um, it's too thick.
835
00:43:40,920 --> 00:43:43,775
Remind me what's in that,
that little sponge there.
836
00:43:43,800 --> 00:43:46,615
Panettone, milk, cream.
837
00:43:46,640 --> 00:43:49,855
That's lovely. I like that.
It's moreish.
838
00:43:49,880 --> 00:43:52,375
Reminds me of one of those lovely
little puddings you get
839
00:43:52,400 --> 00:43:53,655
when you're a kid, you know?
840
00:43:53,680 --> 00:43:57,255
I'm happy you like,
because it's my mum's recipe.
841
00:43:57,280 --> 00:44:02,095
Beautiful. Big hug to your mamma.
OK. Thank you very much.
842
00:44:02,120 --> 00:44:04,415
Thank you.
We'll see you a little bit later.
843
00:44:04,440 --> 00:44:05,495
Thank you. Thank you, chefs.
844
00:44:13,760 --> 00:44:16,335
Based on their performance
in both challenges,
845
00:44:16,360 --> 00:44:19,495
the teams will now be ranked
by Cherish and Benoit.
846
00:44:19,520 --> 00:44:22,015
They've done a good piece.
Hmm, and... This is a showpiece.
847
00:44:22,040 --> 00:44:24,655
And then we enjoy eating
the pudding as well.
848
00:44:24,680 --> 00:44:27,695
We received nice feedback
so finger crossed.
849
00:44:30,240 --> 00:44:33,015
Finger crossed.
HE CHUCKLES
850
00:44:33,040 --> 00:44:35,935
It's a shame - strategically,
Mustapha's gone wrong.
851
00:44:35,960 --> 00:44:39,495
I've been in this place
five years ago.
852
00:44:39,520 --> 00:44:40,775
We are on the edge.
853
00:44:40,800 --> 00:44:44,455
If we go through
we'll try to make things right.
854
00:44:44,480 --> 00:44:47,255
And it has the plastic.
855
00:44:47,280 --> 00:44:50,295
We want to continue the competition
but in the end of the day
856
00:44:50,320 --> 00:44:52,095
everything they say, it was true.
857
00:44:52,120 --> 00:44:55,015
Ah, we think we're going home.
We think we're going home.
858
00:45:06,000 --> 00:45:10,335
The judges thought the team
in first place absolutely bossed it
859
00:45:10,360 --> 00:45:11,695
in both challenges.
860
00:45:11,720 --> 00:45:14,935
Congratulations, Mauro and Daniel
from the Landmark London.
861
00:45:14,960 --> 00:45:16,815
You are through to the next round.
862
00:45:16,840 --> 00:45:19,255
Caroline and Martin
were ranked second
863
00:45:19,280 --> 00:45:22,135
and Chantelle and Kasia were third.
864
00:45:22,160 --> 00:45:25,215
Which leaves us with
Mustapha and Tracy
865
00:45:25,240 --> 00:45:27,015
and Naira and Andrea.
866
00:45:28,080 --> 00:45:30,375
Now, after much deliberation,
867
00:45:30,400 --> 00:45:34,095
Benoit and Cherish have decided
that the team leaving
868
00:45:34,120 --> 00:45:39,575
the competition is...
869
00:45:41,440 --> 00:45:43,415
...neither of you.
870
00:45:45,320 --> 00:45:47,295
Due to the fact that we started
871
00:45:47,320 --> 00:45:51,695
with only five teams,
both of you will be back next time.
872
00:45:51,720 --> 00:45:56,095
However, the judges have assured me
that there will be no second chances
873
00:45:56,120 --> 00:45:59,095
and someone will be going home
next time.
874
00:45:59,120 --> 00:46:01,975
So, congratulations,
you are all through.
875
00:46:02,000 --> 00:46:03,095
Well done.
876
00:46:03,120 --> 00:46:05,735
And breathe.
THEY LAUGH
877
00:46:13,200 --> 00:46:17,935
Wow, we're too shocked, honestly.
Yes!
878
00:46:17,960 --> 00:46:19,855
We're gonna just practise,
879
00:46:19,880 --> 00:46:22,615
practise, practise,
practise, practise this week.
880
00:46:22,640 --> 00:46:25,775
Blue team. Blue team,
no time for tears.
881
00:46:25,800 --> 00:46:28,735
Allez-hop! Let's get back to work.
Allez-hop! Chop, chop!
882
00:46:28,760 --> 00:46:31,175
What we showed them
so far it's not us.
883
00:46:31,200 --> 00:46:32,295
Not 100%.
884
00:46:32,320 --> 00:46:34,615
Yeah, it's not us.
I mean, we could do better.
885
00:46:34,640 --> 00:46:36,655
And, uh, we will come stronger
886
00:46:36,680 --> 00:46:39,175
and we will give them
the best that we could do.
887
00:46:39,200 --> 00:46:41,575
But no more tears. God!
888
00:46:41,600 --> 00:46:43,895
Come on! Huh?
889
00:46:43,920 --> 00:46:46,215
I'd like to see Daniel cry
a little bit.
890
00:46:46,240 --> 00:46:49,095
Eh? For a change.
891
00:46:49,120 --> 00:46:51,975
Are we happy, Daniel? Yeah. Hmm.
892
00:46:53,120 --> 00:46:55,455
Yeah, yes this is the best,
the best,
893
00:46:55,480 --> 00:46:59,495
uh, that you can get.
So, we are happy.
894
00:46:59,520 --> 00:47:02,415
Next time...
This one is an absolute banger.
895
00:47:02,440 --> 00:47:03,855
...which teams will survive...
896
00:47:03,880 --> 00:47:05,455
Things are getting serious.
897
00:47:05,480 --> 00:47:06,895
...mastering Mille-feuille...
898
00:47:06,920 --> 00:47:08,455
I'm trying to be calm.
899
00:47:08,480 --> 00:47:09,895
...perfecting pavlova...
900
00:47:09,920 --> 00:47:11,815
We tried to make it
a little bit sexy.
901
00:47:11,840 --> 00:47:14,735
...and composing showpieces...
I just hope this stays up.
902
00:47:14,760 --> 00:47:17,415
...celebrating music legends?
It's gonna fall over.
903
00:47:17,440 --> 00:47:19,135
No pressure.
904
00:47:19,160 --> 00:47:21,455
Oh! BLEEP.
905
00:47:21,480 --> 00:47:23,735
Is there an evil
side to rock and roll?
906
00:47:45,560 --> 00:47:47,775
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