In the beginning there were 12 teams.
Spray, spray, spray, spray.
Watch my fingers.
I want my mum.
Oh, my God my hands are shaking so bad.
But after nine rounds of competition...
Ah!
..just three remain.
Oh, my.
Go big or go home.
I think I've never wanted something so bad.
LAUGHS
No, no good.
It might be us actual. Let's see.
We just need to run faster than the others and we can make it, yeah.
Urgh!
And the winners... Almost there.
..of Bake Off the Professionals. They're not cooked.
..2025 are...
I think I planned too ambitious.
How much time is left?
Being in the final it's more than what we could ever hope for.
And winning would be insane.
We don't think about Day Two.
I just think about focus on Day One.
I'm a bit worried, because the time is very short.
It's a once in lifetime situation.
It will be our first and last final so now or never, yeah.
Good morning, Chefs.
And welcome to the final of Bake Off the Professionals.
Judges, what's up first?
Chefs, today you must create your very own viral
patissiere window display.
To gain attention in today's social media-obsessed world,
pastry must not only be delicious,
but it also must be stunning work of art.
You must pull out all your stops
and amaze us with your creation.
And what will be those creations, Benoit?
Chefs you must make three stunning pastries.
12 of each. One must be a gateau de voyage, or a travel cake.
One must be a gourmet cookie
and one must be a laminated bun.
But that's not all.
As we informed you last week,
the team that finishes last in this challenge will have
leave the competition altogether.
You have four hours to complete your viral patisserie window.
Good luck and your time starts now.
Why are we doing this? First time we've done it?
Last week they were all so close, it was kind of
a good thing to perhaps give them another chance.
Therefore today we'll say all out.
We like a little bit of pressure.
What is this viral situation you guys? I don't get it.
There's loads of viral dances, aren't there?
Yeah, show me. The Shuffle! What's that one?
Have you had too much chocolate?
LAUGHS
I did dance before with Liam.
I'm not a trendsetter. I don't ever wanna go viral.
The name of the game today is viral patisserie displays
and for that our chefs must create three stunning patisseries.
Starting with the travel cake.
At the moment I'm just making the banana bread.
Well, it's more viral than that.
What's a travel cake? It's a very good question.
Does it come with a little passport?
It need to be able to travel, it need to last a few day.
I knew that.
And it must dress to impress - just like me!
Also we want a gourmet cookie.
Pistachio paste for the cookies.
I don't like hard, I like to be like gooey.
Laminated dough needs a lot of work.
Also we have asked the chef to create a dozen laminated bun.
I learned how to do croissants two days ago. I have no idea.
LAUGHS
We have to fold the right amount of butter.
Laminated dough gives us the biggest chance to showcase
a few different techniques.
One team has to leave today.
It will not be a time to play safe.
The butter is just like melting.
It needs to go in the fridge as fast as possible.
Morning chefs. ALL:Morning.
Well, we've got three beautiful pastries
to discover from you guys. So what have we got?
So for the laminated bun we have like a tiny bow tie,
with a cross lamination on top, filled with
a basil cream and strawberry compote.
But bow tie, we see it everywhere.
How can it go viral?
For me it's more about the flavours and the texture of the puff pastry.
So, no style over substance, eh? Exactly, yeah.
Almond and lime will enhance Darian and Yadira's travel cakes.
Which will be accompanied by blackberry
and pistachio praline cookies.
The time intensive laminated bow tie buns will be coloured
with beetroot powder
and made from Darian's specially formulated yeasted dough.
What's the secret in your recipe?
I'm using three different kinds of flour,
the gruau for the major kind of flour.
Le gruau. Le gruau. I have la tradi and I have,
la patisserie, who keeps the dough a little bit more fluffy.
So how many time have you practised this? Four times.
After four times, that's the combination of flour...? Yeah.
..that you think works best. Yeah.
Darian's meticulous approach has been shaped by his role as
the Executive Pastry Chef at The Ned in London.
Oh!
While his colleague Yadira is fresh out of college.
Everyone was asking, "Are you sure about taking Yadira into this?"
Instead of going like halfway through the track...
But I see talent,
can you imagine you finish the school to be
a finalist is like massive achievement.
I'm very proud. Thank you.
Congratulations!
Hi, Yadira we're all so happy for you.
Good luck! Good luck.
Hey, hubby! I just wanted to say how incredibly proud I am
of you that you've made it this far.
I never had a doubt.
Cute! Very cute. Yeah.
Dari go, Dari go, Dari go-go, Dari go!
BOTH: For the final we wish you unearthly creative ideas,
galactically skilful hands, magically good ingredients
and all the chocolate gods at your side.
You delicacy wizard.
Oh, my God! Oh, my God.
So crazy! I wanna meet your parents.
Want to make them proud.
Ample delicious wizardry is on display in both Darian's
and Sasika's buns.
This is the layer on the top.
Has to be put over the top of the dough.
This one can't be rushed, you know.
They're both cross-laminating with coloured doughs...
So cross lamination is you laminate your puff,
cut stripes, put them on top.
And then you roll it out.
You can see the laminated layers of your puff on top.
..before shaping their pastries.
For the finals it's for sure worth it to push as much as you can.
Once all the teams are happy with their shaping...
The bow tie it's cute, no?
..they all need to rest in the prover before being baked.
I'm proving the Danish now.
This should help them achieve flaky lamination...
You want them to grow one third.
..and avoid premature elimination.
Hopefully will prove fast enough.
It's a short game, so let's see.
Proving also give the teams time...
Yes, it's baked.
Just wanna see that if it is baked or not.
..to focus on the two remaining pastries.
Just rolling out the cookie dough.
Pistachio's trending all over Instagram.
It's also trending across the kitchen.
Home-made cookie, going to do the pistachio flavour.
So I'm going to stuff my praline.
If it is frozen, when it's cooked it cooks perfectly.
I love cookie dough so bad. Can I have a little bit?
You can eat yes.
Oh, my God it's the best.
Sasika is your wife coming to the final?
Yes. Oh! Wife, son. And the baby?Baby.
Oh, so the pressure to make it through today...
Yeah.
Those chances depend on raspberry two-tone laminated pastries,
pineapple and passion fruit-filled travel cakes
and the frozen praline melting to a gooey ball in
the centre of their cookies.
What part do you think is gonna make it go viral potentially on socials?
When the breaking part. So when you...
Yeah, it is runny.
So it's more the experience of eating it. Yes.
He seems to struggle a little bit with your sponge cake over there.
With the sponge. It's getting a bit loose in there, yeah?
Loose in this, yes. I think pressure is building up, let's leave...
Yeah. ..them in peace.
See you later. See you later, Chef. See you later.
Sasika and Ashik are patisserie chefs at
the London Hyatt Regency, the Churchill,
where they bonded over their home country Sri Lanka.
As a Sri Lankan making to the final, it's a really great achievement.
Hi, Ashik my son. I am very proud of you.
I know you can do this.
KISSES
Oh, my God that's great!
Yeah, it's a nice place. There you go.
I wish you the best for the final.
It's very cute. Yeah.
Everything I do is for them.
So, after this is all finish, definitely I will celebrate
with them, yeah.
While Sasika...
How long for the cookies? Start with ten.
..and The Ned are baking traditional cookie shapes.
It's like 12 minutes.
So now I'm doing the cookie sandwich,
the hazelnut and praline cookies with the hazelnut spread.
Erycsson is offering a more deluxe interpretation.
And then we're going to cover that with Chantilly
and then cover that again.
It's more of a dessert made out of cookie.
Lads can I teach you guys a viral dance?
Oh, God. Yeah, it's called the Cookie Dance, yeah.
OK, OK.
# Do the cookie dance.
# Do the cookie dance, do the cookie.
OK.
Cos you've got your gourmet cookie, the travel cake.
I've never seen a travel cake going viral though.
Today's the day.
Their gourmet cookie will be more an illusion cake with
a chocolate shell
and Chantilly shroud concealing the hazelnut centre.
Cuboid strawberry croissants will be decorated
with Benoit and Cherish's catchphrases,
while Erycsson will hope that his cartoonish chocolate banana shapes
will make for viral travel cakes.
Banana-shaped fun? Yeah.
LAUGHS Why not?
Well, I think it's a lot of fun.
So, explain viral to me.
Banana bread went super viral on lockdown.
Is it good?
It's something that we've done quite a lot in, where we work.
I want you to be the trendsetter and not a follower.
I think you will see what we've done with our chocolate work,
but we want it to be a little surprise for you guys.
Erycsson and Jamie are both self-taught,
they work together at Vacherin, a catering company in London.
We could do this for sure. We've got this.
We're a little company. Up against big, big names.
We are the underdogs but that's fine, we can still win it.
Hi, Jamie. Well done in your accomplishment so far.
You guys are gonna win it. ALL:Good luck!
That's so cute.
So cute.
Actually my mum's coming over from Portugal
and she's coming to, to see it.
We've made a Chantilly cream, now we've just encased
the cookie sandwich in it.
How much time do we have?
Chefs, you are halfway through your viral patisserie window challenge.
Remember the judges are looking for a display that is
so sexy it could go viral.
But not in like a flu way.
Cookies are good.
With cookies baked and cooling...
Try? A whole cookie? Do you know what I need? Some milk.
..and travel cakes being filled.
Pop it in your pocket. Yeah, like...
..Darian has a moment to check on the progress of his bow ties.
Wow, the puff pastry's not proving.
Yadira, they're not proving. They are what?
They're not moving at all. Take care of the rest.
I need to do the dough again. Yeah.
Hopefully I can make it in the time.
Darian is not the only team captain sweating...
Ashik, can you bake one cookie and try it?
..Sasika wants to check his cookies have
the runny filling he promised the judges.
It's coming or no? No, not good.
They are looking for like a kind of social media maybe breaking,
it's running and it's tough inside.
Let's see what we can do on that.
So, I'm still thinking what I can do.
OK. New dough. Come on, Darian.
What do you think, Ashik, the pistachio dome on the top?
And they can break.
We need to hurry up now.
Actually, no. It will taste too fatty.
Maybe we get kicked out.
BLEEP.
How much time is left?
Chefs, you have one hour left.
With Darian starting to reshape...
It's OK. Huh. Now no, no, choice.
..the rest are ready to bake.
We need to start baking, because they need to cool down
so we can fill and start to garnish.
You OK? Darian you can do it.
Can do it? Yes. Yes, Darian, can you do it today?
Yes! I love it!
Urgh. I'm dipping my cake.
Stay calm, yeah, stay calm.Yeah. You've got this.Yeah.
I love this.
Love it, love it, love it. I'm gonna dip the cookies.
The problem now is nothing to go viral.
This is like nothing on the top. It's very plain.
Strawberries are for the filling for the croissants we don't have.
The judges could eat just a mouthful of strawberries.
Huh?
They're not cooked. They're not cooked at all.
Just remove the moulds.
We need to cook for longer.
They're supposed to prove even more, but I don't know how long we have.
You have 15 minutes left to complete your viral patisseries.
Yeah, 15 minutes to make them as cool,
current and viral as that adorable sneezing panda.
Current? That's from 2007.
I'm a busy working mother in her late 30s, cut me some slack.
Really late 30s, I'm 41. Sh.
Come on, come on, come on.
I'm gonna get the croissant.
How long do you think they need?
13 minutes. We need to cool them down. We need to fill them.
That's a lot to do in 15 minutes.
Oh, wow. Come on, come on, come on.
Let's see, let's see, let's see.
Rush.
Almost there.
Boom.
Come on. How much time?
Chefs, one minute left.
Oh.
Backs, Yadira, backs.
Get a wriggle on, guys.
They're not glazed.
We try our best.
We are glazing them now like donkeys. But there is no time.
Chefs, your time is up.
Please step away from your patisserie challenge.
Done.
Eliminate.
The choux could be way better.
Let's just hope we not get too much roasted.
HE CHUCKLES
The viral patisserie window displays
will now be judged by Cherish and Benoit.
After which, one team will leave the competition.
Erycsson and Jamie from Vacherin, please come on up.
How are we, chefs? Good? Ready? Great.
You're coming back with some interesting little design
for your pastries today, I really like that.
Let's start with the cookie, then, yeah.
For our viral moment for the cookie we want people
to smash it, we want you to make a mess.
One, two...
There you go, look at the mess you've made.
THEY LAUGH
You have a hazelnut cookie,
a hazelnut spread and vanilla Chantilly.
I've got good things here.
I've got the connection of the hazelnuts
and the cookie dough flavours.
The problem is the textures. I think this is very dry.
We are not in the cookie world.
This is almost like a dry sponge, innit?
I think I'd struggle to eat the whole lot,
to be honest. Though the flavours are quite nice.
What about the next one? Gateau de Voyage.
It look like a bath tub. THEY LAUGH
And then I look further
I find that this is made for me.
THEY LAUGH My earring!
Will it go viral? Hell, yes, yes, yes.
You have a banana bread dipped in chocolate and pecans,
topped with a pineapple compote.
I really like the banana cake
and what make it really work is your pineapple compote.
It bring a lot of freshness.
I think you nailed it this time, well done.
We're gonna have a problem because I don't think they have.
I like the fact that you brought the compote that freshened up
your banana cake. Although I was a bit bored.
Let's hope the last one makes us agree.
So you have a cube croissant filled
with strawberry compote and vanilla diplomat.
I think we've got a problem with the bake.
The top part is raw pastry which is not pleasant.
This instant is the Chalala.
Thank you very much. See you later, yeah? Thank you.
I've seen these before. All of them, one way or another.
Could you please take us through your cookie, please? Thank you.
There you go.
Inside, pistachio praline with crunchy insert.
That's not what you wanted, yeah? You wanted it to kind of goo-oo.
Yeah. That's the viral part. Yeah.
That's what would've gone, oh, yeah. Yeah.
It's just so dry.
I do feel that your cookie is too dense for my liking.
Let's move on to the next one.
It's a passion fruit, coconut, lime moist sponge.
Mango, passion fruit cremeux, dipped with chocolate.
Why cover it all up with chocolate?
You're celebrating fruit here, not chocolate.
The chocolate takes over everything. Hmm. It's a bit of a shame.
Shall we taste the laminated bun?
It's a raspberry compote, vanilla pastry cream inside.
I really appreciate the raspberry compote.
I think it bring a lot of fruitiness.
Really like the lamination.
But you haven't gone out of your comfort zone when it comes to
the design of your laminated bun.
Thank you. Thank you. Thank you, Chef.Thank you very much.
Never will I think that you'll make it in time.
But you just pushed to the maximum. You never looked back.
But this one is missing the cream.
Under pressure, you cracked.
We have a pistachio cookie,
blackberry gel and a cheesecake piping.
For me it's a little bit too thick.
You have big chunk of dough in the middle.
But other than that, the flavour combination works very well.
Shall we taste the travel cake?
We have almond sponge, citrus gem gel in the middle,
thyme buttercream. Mm. And a few lime segments.
What made it work, funnily enough, is that raw lime.
And normally, you say, oh, lime on its own,
but you need it.
to bring that little moisture and that little freshness.
Last but not least. Your laminated bun.
Is it the best cross lamination I've seen?
Absolutely not. What have we got?
Strawberry compote and a basil cream.
A sweet and a savoury is actually quite intriguing to eat.
However, the bow tie is way underbaked.
But you had to work very hard to produce it
so we understand the reason.
Let's put it that way. Thank you very much. Well done.
Thank you. Yeah? We'll see you later. Nice one. Well done, chefs.
Tough, huh? Very tough, huh? Very tough judgment.
Can't believe I missed one cookie?
Well done, chefs.
That was a really tough challenge and you all did brilliantly.
But unfortunately, as you know, only two teams can go through to tomorrow
and the very final challenge.
The judges have decided
that the team who'll be leaving us today is...
Sasika and Ashik from Hyatt Regency London - The Churchill.
No worries.
This is the best competition I ever have, this.
It's a really good achievement, we not go, like, first round,
second round, no, we are final.
Until final we came, so just the one day we missed.
I know, right?
Amazing. HE LAUGHS
Yeah. So good. Really, really good. We're so happy.
Final two. Wow.
Well, I can taste the champagne for tomorrow.
THEY LAUGH
Ahead of tomorrow's title-deciding showpiece challenge,
the teams have been given two
and a half hours to prepare any elements that
need to set or cool overnight.
Well, what a dramatic end to the day.
We've lost The Churchill! They've gone. It's very sad.
Hmm. So close to the end and they didn't quite make it.
What happened?
Ultimately, I think what was their downfall was
the fact that they played, perhaps, a bit too safe.
The thing that really impressed me today is The Ned.
They're very determined, very professional.
They are warrior today.
The team from Vacherin, for me, is struggling
a little bit more with their skillset
but they're a little bit more creative.
What's tomorrow's theme? The Great Train Journey...
Hmm...Of This World.
All aboard. Destination - the final. Mm-hm.
But, you know, we are in the UK so there probably will be delays.
There's probably a leaf on the track, or something.
Chalala! Hopefully not.
OWL HOOTS
MUSIC: Night on the Bare Mountain by Mussorgsky
Just the showpiece challenge remains
before this year's winner is decided.
Welcome back, chefs.
I can confirm that the slate has been wiped clean
so forget about everything that you've done previously.
It's all about today. Judges, tell us more.
Chefs, today you must create
a lavish banquet display featuring a central chocolate
and sugar work showpiece inspired by the theme of great train journeys.
Wherever you've chosen to take us, your displays
and all your desserts must reflect your chosen train journey.
My mind immediately went to the Great Train Robbery
or Murder on the Or-... But do you know what,
I'm revealing too much about myself.
Cherish, what do our chefs have to make?
You must also make three individual desserts, 40 each.
It's all on this challenge.
Please do not play it too safe.
You now have a further four and a half hours
to complete your great train journey banquet displays.
Good luck. Your time starts now.
This is it. Who's your money on?
Careful, might be a bit splishing.
Darian and Yadira may have won a couple more.
Chocolate pieces to make a tiny little cuckoo clock. C'est bon.
But Erycsson and Jamie have been pretty consistent throughout
the competition.
And they won the sugar work showpiece which is one of
the requirements today, so you never know.
Oh, they look stunning.
We are moulding our tunnel structure.
It is showtime.
For today's challenge the chefs need to use chocolate and sugar
for their magnificent and grand showpiece.
I cannot use this.
Star anise panna cotta.
It's going with the blood orange gel.
When it comes to the dessert, it's not to be underestimated that
it is part of the showpiece.
So there's, like, eight different components.
That's why I'm pushing as much as I can on this.
You could have little verrines, you could have petits gateaux,
you could have individual little chocolate bars.
But when I taste your dessert, I want a lot of texture
and complementary flavour in your creation.
# Gelatine. #
We've got two different types of team in our kitchen today.
One from a five-star hotel with Michelin backgrounds...
DIY, DIY. You didn't see anything.
..and then on the other hand, we have our team from Vacherin...
So...
..which is a catering kind of company.
Oh, my God.
Two potential worthy winners of the competition if they deliver
a beautiful train journey today.
I don't know if the train will fit.
Don't get left behind on the platform, chef.
THEY IMITATE A STEAM TRAIN
THEY LAUGH
Morning, chefs. Morning. Bonjour. Guten morgen.Good morning.
What about your train journey today? Where are you taking us?
We're taking you to the Black Forest to the Sauschwanzlebahn.
It means, translated, piglet's tail.
So because it goes a bit like that. Exactly. OK, cool.
There is, like, this tunnel in the stone what is a spiral.
We're going to attempt a tunnel
to bring this connection to the showpiece. Exactly, yeah.
Darian and Yadira's showpiece will not only feature
a functioning model railway running through a chocolate tunnel
but also an ornate cuckoo clock and the traditional Black Forest hat
made entirely from sugar.
That's a big display but sugar work takes time. Have you started?
I cooked the sugar yesterday.
Go big or go home.
Exactly. Somebody said, "Yeah." But typically... Now or never, no?
..everybody's going home tonight. Yeah.
Hopefully on the right side of the victory.
We have a lot of things to do.
To help their chances of winning, both teams
need to finish their baked elements as soon as they can...
So we don't wanna cast all these tartlets. It will take a long time.
..to keep them on track for assembling
the multiple multi-layered desserts...
It will melt in the over around the case and get the shape we need.
..and constructing their showpieces.
Watch the backs, watch the backs.
Is it gonna fit in there?
And while Darian's honouring his local loco,
Erycsson is going Euro railing.
We are making the Alps Express through the French Alps
to the Swiss Alps and Italian Alps.
Hi, guys. Hey. How's it going?
We're great. Good. I hear after this ends, it's no rest for you guys
because you have a competition tomorrow
and you have a competition in a couple of days. Yes.
And who's the judge? Cherish.
Aaaah!
Will this nightmare never end? Apparently not.
Erycsson's building a winter wonderland
with chocolate trees and snowmen
and cast sugar ice sheets.
The Alps will be represented by
a towering mountain of puffed rice and white chocolate.
That's the Alps? Yeah. One cone? Oh.
You used that before, didn't you?
Yes, but we have a clean slate today. Fact.
But it needs to be an interesting clean slate, nevertheless.
Yes, it will be.
Today is a big day, so you need to make a massive
difference to what the other team's gonna bring to the table, innit?
Mm-hm.
With baked elements either in the oven...
This is the blueberry muffin. It's for the blueberry bar.
..or cooled from yesterday and ready to shape...
It's the honey sponge.
I'm making the chocolate mousse.
..attention can turn to the soft-set components...
Blood peach puree, verjus, agar agar and gelatine.
..that will lend luxurious decadence to their desserts.
This looks beautiful. Perfection.
And the inspiration behind one of The Ned's creations...
Albert is our team mascot.
Mental support sheep. He deserves a dessert.
..has led to the selection of a very particular ingredient.
We're going with sheep's curd.
It is also relevant to the train journey cos there are
sheep along the journey.
The Ned's desserts will be presented on train wagons with
the Black Forest tartlet holding chocolate and cherry elements,
a train carriage-shaped bar will combine blueberry and juniper,
with Albert's inspiration completing the trio set on a slender sable.
The dessert that's inspired by Albert,
is it going to be whitish colour?
Yeah, we are going to spray with a white chocolate
and finishing off with tiny ears.
And we are sitting this around the grass.
So how is your time management now?
I need to push.
OK, we'll leave you, then, if you need to push. Yeah, all the best.
See you later. I'm gonna finish off now with whipping cream.
With Yadira focusing on the showpiece build...
Backs, backs.
..Darian's decision to make desserts that require several settings
means he faces multiple trips to the chiller.
Why are you running? I'm in the BLEEP.
Easy story.
Erycsson and Jamie, meanwhile...
We will have time to learn new techniques.
Just not on the final of the Bake Off, I'm afraid.
..are taking a more cautious approach.
I'm not letting anything get to me.
This is the last time... Well, not the last time I see Cherish but...
Cherish! THEY LAUGH
Representing the Italian leg of their railway journey,
Erycsson and Jamie are making an orange and star anise panna cotta.
They'll pull into their Swiss platform of chocolate entremets
and hitch together some classic mini travel cakes to represent France.
Where do you rank all the train lines in London?
Northern, Victoria... The Northern line?
It connects South London to central London. What else do I need?
But why would you wanna be connected to South London anyway?Excuse you!
Oh, my God. Excuse... That's it.
Can you leave now? Can he go?
Can he go? Out.
Can we have Ellie back, please? Can we have Ellie? Ooh.
Hey, Jamie we've gotta make up, bruv.
Sorry. North and South London hug.
Nice one.
The blueberry compote for the blueberry pie.
How much time past?
Chefs, you are halfway through.
Oh. Yeah.
Your great train journey banquets will be arriving in two hours
and 15 minutes. Oh, my God.
IMITATES STATION ANNOUNCER: Calling at Chocolate Junction,
Sugar Parkway and Yum Yum International.
This service will be terminating in our bellies.
ELLIE GUZZLES LIKE A PIG
How's it going, Yadira?
All fine, all fine.
I'm building a cuckoo clock.
This is the juniper.
I'm gonna crush it now and put it into my chocolate mousse.
By this stage...
You never know what happens.
40 passengers might want panna cotta.
..most dessert elements should be complete.
Place for our blueberry dessert.
Don't stress, don't stress. We've got this.
Ooh.
Allowing the chefs time to collaborate on the showpiece.
White chocolate and desiccated coconut.
Creme anglaise for our chocolate mousse.
Cooking the juniper infusion for the juniper mousse.
Cooking all the BLEEPin the world.
The kirsch Chantilly.
I need to set now the last cakes to make sure they're in
the freezer so I can remove them and decorate them.
And then hopefully make it beautiful.
Ah!
How's the challenge coming along?
I'm in the BLEEP.I'm sinking.
Why do you say that. What's up?
We need to get ready with all the desserts.
They are, like, close to being ready
but it's like they're missing, uh, uh... OK, OK.
So I need to hurry up.
Backs, backs.
With so much still to complete..
..the chefs can't afford anything that will derail their progress.
Raspberry financier, the raspberry glaze.
The tartlet shells are BLEEP. I need to do them again.
They are too short. They are a bit wonky.
The dough was too thick.
And that's caca. I will take a little bit more time
to place them on top to make it nice
and properly to don't produce a bowl of BLEEP.
You OK?
They're not for a final.
We'll just need to keep pushing.
SHEEP BLEAT
Try number two of our chocolate tartlet.
Fingers crossed, this time not for the bin.
Don't mind.
As Darian's tart cases prepare to hit the heat
the men from Vacherin are in decoration mode.
I think we're doing slightly better than what I thought,
to be honest. The desserts are almost done.
We're about to start garnishing. It'll be half shiny, half matte,
with little gold flecks.
Now it's really important because it's all the final details.
HE LAUGHS
So creepy.
Just a little bit.
Our mantra, keep pushing, keep pushing.
Chefs, you have one hour left on
your great railway banquet challenge.
Ever had a banquet on a train? Not a banquet.
But I did once have an egg sandwich on the way to York.
In the end, had the whole carriage to myself.
I think I planned too ambitious.
Well, I'm just wondering if finally pressure is mounting up.
They look amazing.
Vacherin, we have Erycsson and Jamie.
I like the idea of connecting the three desserts over
the three different countries.
All the ingredients and the components is music to my ears.
I'm inserting now the blueberry insert into our desserts.
Darian and Yadira.
Backs, backs, backs.
Well, what not to like about a Black Forest tart?
Seems like an undoable task at the moment.
They're throwing everything they've got.
Sugar work, pulled, blown, everything, chocolate work.
Can you set up on this side the sugar lamp? Yeah.
On the other hand, Vacherin...
Now I'm doing the scarf for the snowman.
I'm just using fondant.
..a little bit more in their comfort zone,
so it's gonna be two different strategies here.
One high-risk...
..and the other one a little bit more safe.
It literally looks like Jack Frost.
I have no idea who that is.
Look, in Brazil we don't have Jack Frost. We don't have snow.
While the chefs work relentlessly
to complete their showpieces, their friends,
families and the other contestants have alighted in the great hall
ahead of tonight's party where one team will be crowned
this year's winners.
I want to win for my wife for sure.
She says this, "Win for me. You can do this, I know," and I say, "Yeah."
Hello, guys, how are you feeling?
BLEEP Oh, no!
I'm in the BLEEP. Can't imagine, so many things to do.
I'm, like, sinking like never before.
You thought that yesterday and you managed to remake
a whole laminated dessert, so you can do this.
I need to do this. I believe in you.
Thank you so much.
As Erycsson and Jamie apply
the finishing touches and start to build...
Backs, hot.
..it's the moment of truth for Darian's tartlets.
Different story. Way better.
How much time do we have?
Chefs, you have 30 minutes left on your final challenge.
Let's get this train rolling.
My whole body is shaking.
Did I get it?
Can't breathe, can't breathe.
I'm moving onto the sugar work now.
I need to pump sugar balls.
Today is not my sugar day, huh?
Oh, my God.
I need to cut some corners.
I'm doing the balls now smaller.
Casting them by hand.
It looks great, Erycsson. It's getting there.
Yeah, yeah, yeah. I can't wait to see it all properly come together.
Me too. THEY LAUGH
I'm cutting up the blood orange peel.
Some would say it's the best part.
I'm removing now the chocolate blueberry dessert.
Last push, last push. Come on!
Do you have any of the macarons ready?
I haven't done the macarons. They're not on my list.
I ticked that I did the pistachio macarons and I haven't done them.
The tiny little leaf thingies for my tree.
We can do this.
I need to go this way. Yeah.
OK. Move, move, move.
Please, come on.
Come on, you BLEEP.
Careful, step.
Ooh.
Perfect.
It's a pistachio montee ganache.
It's just to decorate the financier.
Just to make sure the train is going through, you know, not to stick.
Ooh. What's the time?
Chefs, you have ten minutes left.
Tsh-tsh-tsh-tsh.
Need to make the train work. Need to put the desserts on.
Isn't it amazing, a train journey in the UK running on time?
Politics.
We're almost there.
I don't know how to do the Albert ears, to be honest.
Should we do the Albert ears or we forget about it?
We need to prioritise. Priority is the showpiece now.
Move faster, move faster, move faster, move faster.
Why did I agree to do this thing?
I don't know, it's just insane.
Faster, come on, move faster. Move faster, move faster, move faster.
BLEEP
Ooh. Runaway blueberry.
Chefs, you have one minute to go.
I'm just gonna press it on.
Ah!
OK, what else is left?
That's it.
Yes? Happy?
Chefs, your time is up.
Your last ever Bake Off: The Professionals challenge is over.
Congratulations.
Woo!
You've done it.
Honestly, it's been the best thing that happened to me.
Oh, loads of them.
Just trying to enjoy every last second of it right now.
Look at the little cuckoo.
It's done now. It's done! It's done! It's done! It's done!
They look really, really good.
No, feel really disappointed.
We got it done. Yeah.
Not quite how we would've liked it. But it's done.
Choo-choo!
After four and a half hours of frantic baking,
two magnificent Great Railway
Journey-inspired showpieces...
I am proud either way. Yeah.
..each showcasing 120 desserts await
the judgment of Cherish and Benoit.
Erycsson and Jamie from Vacherin, please come forward.
Chef, could you please take us through your inspiration
of your Great Train Journey.
With this banquet we wanted to take you through
the Alps on board of the Alpine Express.
Your dessert on the table is elegant.
It's sophisticated.
It is nowhere near where you have started.
And this is what the competition is all about.
What have we got first?
So we're gonna start with the star anise panna cotta
representing the Italian Alps.
I like it when it shakes with me.
That tells me that the gelatine control is superb.
Thank you.
Blood orange gel, fennel seeds crumble and candied blood orange.
I've got to say, the panna cotta's texture is absolutely stunning. Mm.
Set on the outside and very creamy almost near the middle.
But I wish the blood orange element was more prominent
to balance it nicely.
At the minute, I've got anise and fennel.
For a dessert on its own it's a little bit hard.
The next dessert is 100% Swiss chocolate entremets representing
the Swiss Alps. Shall we?
You have feuilletine and milk chocolate base,
hazelnut sponge,
caramel milk chocolate inserts and a chocolate mousse.
Now we are talking. I'm in the VIP carriage.
You have the crunch, you have the sponge,
you have the caramel
and then, of course, finish up with the chocolate.
I think this is beautiful to eat.
Well done on this one. Let's see if the last one does equally well.
We have raspberry and pistachio financier
representing the French Alps.
That's the kind of dessert I would expect in a final.
You understood what this competition is all about when you present
something who looks like that. Well done.
Thank you. We have a sable,
a financier glazed with raspberry glaze.
We have a pistachio ganache,
a raspberry sauce and a pistachio macaron on top.
I really like the pistachio combination
to your raspberry.
But, Chef, hmm, it's a bit too dry on my palate.
It taste delicious separately
but as a whole, would you have tried to eat
a biscuit plus a bit of sponge, plus a macaron?
You're gonna need a cup of tea.
Thank you very much for all your hard work. Yeah.
Thank you. Thank you. Thank you, chefs.Thank you.
Guys, thank you.
STEAM TRAIN TOOTS
The major thing for this Black Forest train journey is the tunnel.
We tried to recreate the Black Forest gateau,
then the trees, the cuckoo watch and the Black Forest hat.
Please stop the train.
From what I can see, it's mainly chocolate work.
Where has the sugar work gone? The sugar work is the hat here.
Ah, that's the hat OK.
That's the sugar work, yeah.
We were a bit short on time today, so... Yeah, OK.
Well, let's taste your beautiful dessert.
Hopefully, they will not disappoint.
We're going to start with the Black Forest-inspired tartlet.
It's a little bit on the rough side, let's put it that way.
Take us through the layering, please.
We have a sweet paste, inside is a chocolate sponge soaked with kirsch.
And then we have a chocolate mousse on top.
And in the dome is a kirsch Chantilly and the cherry inside.
This is de-li-cious. The chocolate mousse is light,
it's airy, the kirsch just oozing beautifully.
Sorry. You're gonna cry now, innit? Ah.
OK, can I continue now?
Yes, please, sorry.
Good. Overall it eats extremely well.
For the next one, we have a blueberry-inspired dessert.
We have a hazelnut praline feuilletine underneath.
We have a blueberry muffin on the top.
Then we have a blueberry compote.
And everything sits into a juniper cremeux.
The blueberries are exploding in my mouth
and that beautiful blueberry muffin is absolutely stunning.
If only it could look a little bit more interesting,
I think we'd have a cracking dessert.
We have Albert-inspired dessert.
Where is the little ear that you promised us?
Yeah, we ran out of time.
We have on the bottom a sable, a honey sponge,
a yellow peach and blood peach compote,
and around is the sheep's curd.
Mm.
Everything is a little bit heavy.
I agree with Benoit.
Without your peach compote, I would be...
SHE YAWNS
With a little bit of tweak, it would bring you straight away
to the next level.
Thank you very much. Thank you.
Goose bumps everywhere.
CHEERING AND APPLAUSE
As the chefs rejoin their friends and families...
ELLIE:..Cherish and Benoit have to choose the winner.
My highlight for this table, it has to be this gem over here.
Winning would be the cherry on top of everything.
A cherry on top of the Black Forest.
THEY LAUGH
Hi, everyone.
The 100% chocolate petit gateau was really tasty. Really like it.
I'm never gonna forget this.
It's just been brilliant.
Throughout the competition, it's been very tight
and the final is no exception. Yes.
Thank you, guys. Thank you. Thank you.
We have a very tough job today.
Good evening, everybody.
It's time to announce the winner of Bake Off: The Professionals 2025.
Darian and Yadira from The Ned,
Erycsson and Jamie from Vacherin, please step forward.
After much consideration,
the judges have made their decision.
And the winners of Bake Off: The Professionals 2025 are...
..Darian and Yadira.
CHEERING AND APPLAUSE
Unbelievable. Like, just insane.
And the best team mate I could ever choose is Yadira.
And without Yadira, this would be impossible.
It has been great. It has been hard.
But I'm happy I did it and proud of what we did.
No-one's losing today because we're just celebrating a friend.
Congratulations, Ned. You deserved it.
Incredibly close result. Incredibly difficult decision for us.
But Darian and Yadira, they win on their taste profile.
At least seven to eight elements in each individual dessert.
Insane to have this, like, massive... Plate. ..turkey plate.
THEY LAUGH
Yeah!
If you have what it takes to impress Cherish and Benoit,
apply for the next series of Bake Off: The Professionals at...
Subtitles by Red Bee Media