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00:00Oh
00:16Yes, I impressed the Nonna's that are sushi mango. I made a beautiful pasta dish and
00:22Here I am today cooking my heart out for immunity so exciting
00:27Guys I've not done a pressure test yet. This is my first. No, I love a pressure test. I do
00:32But it doesn't matter for a meeting is up for grabs
00:35The pressure of a pressure test is always there
00:56Normally right before a pressure test you'd be standing here absolutely breaking it, right?
01:02But you've got every reason to smile today
01:06Because one of you is walking out of here with immunity
01:12Andre second pressure test. Yeah, I didn't have a strategy last time, but I do this time
01:18What is it to make sure Ben doesn't win again?
01:24We'll see how that all plays out
01:27Well, let's get to today's guest shall we
01:31It'll be the first pressure test that he set in this kitchen and rest assured it'll be one to remember
01:39Remember
01:42At 19 he's training took him from Melbourne to London to Norway
01:47Denmark Sweden
01:49Amsterdam the list goes on
01:52He's been the executive pastry chef of Michelin starred restaurants all over the world
01:59He set the benchmark of the country's patisserie when he became Australia's dessert master
02:12Give it up for John Demetrius
02:15John Demetrius is a top drawer pastry chef. He's very well known as a very technical creative dessert guy
02:35He's worked in Michelin starred kitchens. He's done it all really. So if he's sitting the challenge, it's gonna be rock hard
02:41John welcome. How have you been? Yeah, I've been great keeping busy meticulously planning and launching our first bakery
02:51By today's bakery in Melbourne. That's sorry. Yeah, I don't
02:55Tell us what's so special about the dish under this clutch
02:59Well, we know this is back to win so we've not held back. I've created this just for you something that's never been seen before
03:07I
03:09Think it's got all the bells and whistles we need to make it pop
03:13Bells and whistles. Oh, I would be wigging out John's like the small nice guy
03:19But he is a bad bad man when it comes to
03:27Way too happy it's terrifying
03:31Today you'll be making my
03:37Oh
03:44Chocolate meteor
03:46Oh
04:05It looks like a space rock from some crazy madman's mind
04:10Tell us what you think of the dish skeptical about the inside
04:22I'm actually worried because when I think of John's desserts, I think of something elegant fragile
04:27Light something inside might be a little surprise for us
04:31You're about to see why I call this my chocolate meteor
04:40Wow
04:53As John is flambé in this meteor it is just melting
04:58The smell of that whiskey just smells divine
05:02The concept of the dish is a meteor flaming as it comes down and then evaporates and leaves a meteorite
05:08That's wild
05:10Being able to flambé the meteor with whiskey not only brings a theater, but completely affects the flavor of the dish
05:27It's all luscious
05:29The base is the chocolate biscuit
05:31Caramel and milk chocolate mousse
05:34cherry compote
05:36Dark chocolate and almond praline parfait
05:38In a white chocolate shell
05:41For sure the hardest element is the outer chocolate meteor shell
05:45It needs to be as thin as possible to get that effect when you set it alight
05:50There is a lot of chocolate work in this dish
05:53We're actually making the chocolate shell with a balloon
05:57This balloon technique is not common, so you're gonna be pushed to the limit today
06:02Wow
06:04Okay
06:06You want to test it?
06:08Wow
06:10That's nice chocolate
06:11That mousse is beautiful
06:12Tasting this dish I love these flavors all about chocolate and caramel and cherries
06:17There's that crunchy biscuit on the base that just screams chocolate
06:21That beautiful texture of the caramel mousse
06:24And then you crack into that shimmering silver rock and it's just got this beautiful almond praline through there
06:31Honestly, it is absolutely a diet for
06:33Honestly, it is absolutely a diet for
06:35Now
06:37To recreate John's chocolate meteor
06:39We're giving you three hours
06:41Yes!
06:43Whoever makes the dish that gets closest to John in look and in taste
06:47We'll be safe come Sunday's elimination
06:52John, any last words for these guys?
06:55Three hours sounds like a lot of time
06:58But trust me it's not
06:59You're gonna need to move very quickly for this one
07:03At the speed of light
07:10Your time starts now
07:17Good stuff guys
07:21Yes, Nez
07:23I'm absolutely wrapped to have John here
07:25I was his biggest fan watching the Zerd Masters last year
07:27I just love his elegant creation and so I'm really wrapped to have him in the kitchen today
07:31Oh, good hustle man, good hustle
07:38Nice work Loz
07:39Today's a very exciting day for a pressure test
07:41I never want to be in a pressure test unless it's a day like today
07:43Immunity's up for grabs
07:45And it's a great day to get the experience of doing a pressure test again
07:48I haven't done one since my original back to win
07:50The last time I was in a pressure test was five years ago
07:54In the semi-finals of my last back to win
07:56Where I beat Reynold and went through to the finale
08:00So I know that I can do this
08:01And I really want to win immunity
08:04To be safe from the whole week's elimination is huge
08:07I'm like literally blocking everyone else out around me
08:09And I'm just focusing on me because I want this immunity so badly
08:13But this dish is so technical
08:16Stirring cream rich over miles with chocolate and whisked for miles
08:18But the elements, there's not many of them
08:21But they all need to be executed so perfectly
08:24I'm just kind of breaking it down to elements that needs to be done
08:26And then spend as much time on the chocolate work as possible
08:28That's my strategy
08:30So the first thing I need to do is make my almond praline parfait
08:34Add the praline and stir through to combine
08:36The almond praline parfait, this beautifully crafted silver shimmering rock that sits proud on top of the dessert base
08:45John's was really silky smooth
08:48Just screams chocolate
08:50With lots of that almond flavour through it
08:52So the first thing I crack onto is getting my cream whipping
08:56Because the texture of this needs to be just like John's
08:59I need to make sure that cream is perfectly whipped
09:01Stiff peaks, soft peaks
09:04Stiff peaks, soft peaks
09:06Benny's getting ready
09:08Looks like he's done this before
09:09Yeah, yeah, this old chestnut
09:11Another pressure test, my fourth one of the season
09:14So I've got a big advantage today I think
09:16And I'm going to try to make the most of it
09:18Come on
09:20I've obviously spent a lot of time, like more than six hours already messing around with chocolate and desserts and pressure tests
09:25So feeling quietly confident
09:28Oh yeah, it's tasty
09:30Nice work, Schneesh
09:32Okay, that's for my parfait
09:35I have never won immunity before and I really need to win this today for my own confidence
09:41Look who am I cooking with, you know, if I can beat Laura, Ben, Andre, then I can do anything in this kitchen
09:47Laura, Andre and Ben
09:48It's like literally the most professional guns in this competition and I feel like a little bit underdog
09:55But this is it, today is my day, I need to prove myself
09:58So my strategy today is to do one step at a time and to do it perfectly
10:03Crush roasted almonds, okay
10:06So I really hope I can nail these textures and flavours like John's dish
10:11Go, Schneesh
10:13Come on buddy, melt
10:14My chocolate is melted beautifully and my cream is whipped
10:19Okay, that looks good
10:21And now I'm gently folding my meringue and creaming into my chocolate mixture to make the parfait
10:27Good work, Schneesh, keep it up
10:28Thank you, Vdeshi
10:30Finally, parfait is done
10:32I'm piping it into the mould and it's going in a blast chiller
10:3540 minutes blast freezer
10:37And now I can move on to my chocolate biscuit
10:41Oh, tastes good
10:42Done
10:44Done
10:52Remember measure twice, cut once mate
10:54Thank you Declan, yes indeed
10:56So far from this competition, there's some things I absolutely love
11:02And there's some things that scare me
11:06And the pressure tests scare me
11:07Don't like following recipes, not a dessert sort of techy dessert guy
11:12Love eating desserts but I don't cook this sort of creation in my restaurants
11:20And in pressure tests it's good to use your intuition but I have no intuition on any of this dessert
11:26And I'm feeling outside of my comfort zone and outside my repertoire
11:29What are you making there Andre?
11:32I'm making coffee
11:34So because of that I'm trying to read the recipe and do it multiple elements at the same time
11:40Goddammit!
11:42Oh no, he over whipped his cream
11:48And because this is not my world, I'm already starting to make mistakes
11:54Can you smell that?
11:58Oh damn
11:59What happened?
12:00I didn't know you could burn chocolate like that
12:02What did you do then?
12:03No, it was in the microwave for too long
12:04How long? Like five minutes?
12:06No, no, no, no, no, 30 seconds
12:08If you're not paying attention, you're just nuking it too hard
12:10Yeah
12:11It bit me
12:12Me and pressure tests are high
12:14It's a hard one in this kitchen
12:15It is
12:16Just get it going again, it's gonna be quick
12:17Yep
12:18It's early days to be making these mistakes, alright
12:21I'm behind at this point
12:23And I'm starting to choke a little bit
12:26Oh, this is hard to watch
12:29You gotta make a move on, yeah?
12:30Me? Oh yeah, but damn yeah
12:39I'm gonna have to start that again
12:41Early in the game, first quarter
12:42I've fallen over on my face
12:44Yeah, it's definitely a little bit
12:47Not a good start
12:49Alright, let's keep going
12:51I need to start a new batch of chocolate
12:54New batch of cream for my parfait mixture
12:57This is gonna cost time
12:59It's quite deflating
13:01Oh man, I'm gonna hustle
13:03It's not rocket science, but it's pretty close
13:05Two hours to go
13:07Woo!
13:08Woo!
13:14I'm really looking forward to seeing everyone's mindsets pressure test
13:26Because this dish, it is at the absolute top of the tree in terms of technique
13:32And that's a big mountain climb, right?
13:34Definitely the biggest challenge is the outside chocolate shell
13:37You need to make sure it's thin enough on top
13:40But not too thin so they can take out the balloon
13:43And of course texture-wise
13:45If they're not executing the techniques perfectly
13:47It's not gonna eat well at all
13:49How are they doing so far?
13:51Andre's over with his cream for the parfait
13:52Which was one of the first and most simple tasks of the day
13:55So problem there
13:57Showing his little bit dusting off the cobweb still
14:00He burnt his chocolate in the microwave
14:03That's what I could smell
14:05Like mistakes right off the bat can really affect your morale
14:08Laura is completely locked in
14:10Tidy bench, just a little robot
14:13Schneez knows the only perfection will get her immunity today
14:16So she's really got to get her head down and work really hard
14:19Ben, he's just like a veteran now
14:21So he's doing great
14:22Feeling pretty good at the moment
14:25I'm going okay, no big mistakes
14:27Let's do the next part, right
14:29The almond praline parfait
14:31This isn't from the freezer
14:32And I'm pretty happy with the flavour
14:33I think it's just like John's
14:37Good timing, thank you, timer
14:39My biscuit base is done
14:41Good, Benny?
14:43Really good
14:44And it tastes sensational
14:46Broadly we're going everything's going according to plan
14:48Right now I am working on the caramel
14:50For the milk chocolate caramel mousse
14:53So the dessert is made of this beautiful chocolate shell
14:56It looks just like sort of space rock
14:59And then when that melts away the base of the whole dessert
15:02There's a lovely little biscuit
15:04A cherry compote and a chocolate mousse
15:07The mousse is made with a caramel
15:09So it has this lovely rich flavour
15:10And we have to take that caramel as far as possible without burning it
15:14Oh, I can smell that caramel
15:17Wow, that looks glossy
15:19Put a little bit of cream with it
15:20Mix that
15:21And get it in a piping bag
15:23Ready to mould
15:27Looking good, Laura
15:28I'm feeling good
15:30I've done my almond praline parfait
15:31I've done my chocolate biscuit
15:33It's freakin' delicious
15:35I'm so happy with that caramel mousse
15:37The caramel, I took it really, really far
15:39Um, so I'm super happy with
15:41Um, the flavour of that deep dark roasted caramel flavour
15:45It's light, airy, moussey
15:47And I'm really happy with the texture
15:49That's going straight into blast freezer now
15:51To set and forget
15:53I think it's going to be really, really good
15:55The next thing I need to do is take my parfait out of the blast freezer
15:58I need to mould them in a really misformed shape
16:02Ready to be dipped in silver, white chocolate
16:05Oh, nice, well done
16:07Nice
16:09Keep going, keep going
16:11Push, push
16:13You can see Andre is quite far behind
16:15Do you think he's got a chance to catch up?
16:17I think he's got to put his head down
16:19Can't be making any more mistakes
16:21It's relentless
16:23I've finally finished the parfait
16:25That's in the blast chiller
16:2640 minutes
16:28My biscuits in the oven baking
16:30He's way behind
16:32I'm starting my chocolate caramel mousse
16:34Yeah, make a move on
16:36By the sounds of things I'm not doing too good at the moment
16:39Today is my second pressure test for immunity
16:42And I can't get my head in the game
16:45Keep pushing Andre
16:47I've got so much work to do
16:49Are you okay Andre?
16:50No
16:51I don't really play this game
16:55Let's do savouries
16:57Oh my god, the biscuits
16:58Oh my god, the biscuit in the oven has been there too long
17:07Oh my god
17:13John's biscuit was really thin and lovely
17:16You didn't smell it?
17:18Mine's a little bit bitter
17:20I'm feeling completely overwhelmed
17:22It's just one thing after the other, isn't it?
17:26Lozzy?
17:27Yeah?
17:28Your choccy biscuits alright?
17:29No, they're in the fridge
17:30Oh sweet, nice
17:31Lozzy's doing really well
17:32She's on track
17:33The mousse is in the freezer
17:35I have dipped my parfait meteor in white chocolate
17:39And my cherry compote is done
17:42I'm so happy with my cherry compote
17:44It just really adds a nice sweetness to this dish
17:47Alright, let's temper some chocolate
17:49This pressure test is next level
17:52Not only do you have to temper your chocolate perfectly
17:55You then need to get the chocolate onto the balloon
17:58And then remove the balloon from the chocolate
18:00I've never tempered the balloon before
18:01No, I've never tempered a balloon before
18:04I've seen it done
18:06In my original back to win
18:08But I've never ever done it
18:10Tempering chocolate, especially in the MasterChef kitchen
18:13Is so difficult to do
18:15I've tempered chocolate a lot in my time in this kitchen
18:18Oh my god
18:20Did temper it back in season 6 in the finale
18:23For my chocolate ethereal pressure test
18:25But everyone's got a different way of how they temper their chocolate
18:28But today John wants us to table method this
18:32So that's on a beautiful, big, cold marble slab
18:35With a large offset spatula and chocolate scraper
18:38Spread the chocolate across the marble and spread it back together
18:41Basically, you heat a ton of chocolate in the microwave
18:45Bring it up to 45 degrees
18:46Then you're going to cool down two thirds of that to 26 degrees
18:51Using that beautiful, cold marble slab to cool that chocolate quickly
18:55Before you bring the whole mix itself back to 31
18:58Just kind of swooshing my chocolate from one side of the marble back to the other
19:03In, out, so it's definitely taking its time to cool down
19:07Tempering chocolate, the most important element on the dish
19:10Um, there's nothing worse than trying to temper chocolate, stuffing it up
19:14And then having to do it all over again
19:16Okay
19:18Cherry compote
19:20And that's done
19:22Good work, Snaz
19:24What's next?
19:26And now it's the part I've been dreading
19:28It's a chocolate tempering part
19:30Never done it, so what can go wrong
19:32I don't have much experience with tempering chocolate
19:34And I've seen in this kitchen how many times tempering chocolate can get you into trouble
19:38So I need to nail this in one go
19:41Snaz
19:42Hello
19:44This is the most crucial stage of the whole recipe
19:47What do you reckon?
19:49Yeah, I think it's important to get it all cooled down nice and evenly
19:53Okay
19:54Otherwise we'll have to start from the beginning again
19:56Again, yes
19:58So 25, 26, and it's ready
20:00So I finally get my chocolate at 26 degrees
20:03I put it back with the rest of the chocolate in my bowl
20:05Mix it together
20:07Temperature of 31
20:09When I mix it together it should be at 31 degrees
20:14I'm gonna try the test on a little paper
20:17I put my little paper test in a fridge to cool it down
20:21And hopefully when it comes out it looks glossy and it's like snappy
20:28I'm looking at it has set, but it doesn't look right
20:31You know what's tempering me?
20:32It needs to snap
20:34And importantly
20:36Shiny
20:38Exactly, are you pleased with that?
20:39No
20:41Holy moly!
20:42If I have the chance of winning immunity today against amazing chefs like Ben, Laura, Andre
20:54This tempering chocolate has to be perfect
20:56So I decide to re-temper my chocolate again
20:59Am I seeing what I think I'm seeing?
21:02Yes, yes
21:03Or starting tempering again
21:05Yes, so I've done a little test patch on the paper
21:07And it's just, it sets but it's not shiny and it's not snappy
21:10It kind of melts soon as I touch it
21:12So I'm just gonna redo it again
21:14It's a crucial part so I really have to
21:15You know what this means now
21:17You are fully up against it
21:31My chocolate doesn't look temperate
21:33So I'm just gonna reheat it again, cool it down again
21:35This is a huge risk
21:37Oh, too late
21:39I'm gonna lose so much time
21:41But what I learned in pass pressure test is it's really important to follow your instincts
21:44So I need to re-temper this chocolate and I need to do it quickly
21:48Come on
21:49Believe it or not, you have one hour to go!
22:00It's going really well
22:02So, tiny bit over, that's fine
22:05Hi Ben
22:06Andy
22:07Mate, you're a pretty cool karma collector
22:08Yeah?
22:09Happy?
22:10I think so
22:11What's gonna happen if it's not tempered?
22:12It's gonna stick to the balloon
22:14You're not gonna be able to get it out
22:15Yeah
22:16So this is crunch time now, isn't it?
22:17Completely
22:18I've been just like the chocolate dog the other week
22:19Yeah
22:20I've just been knowing this is gonna be at the end
22:21Yeah
22:22And I need to nail this because without this this is a failure
22:24Good luck
22:25Thanks chef
22:26Thanks
22:27The chocolate balloon is the critical part of this dessert
22:30It's time to dip these balloons onto my untempered chocolate
22:32Oh Benny, look at that
22:33You're a natural
22:35We want the chocolate to be thick enough so that it holds its shape but thin enough so that it will melt when the whiskers poured over
22:48Great work Ben
22:49To make the chocolate shell look like something come out of space, you need to add some crumb to it to give it a rough edge and then get them in the fridge to set
22:57It's a long walk
23:03Oh my arms
23:05With 45 minutes to go, I'm making my chocolate balloon domes
23:09Far out, it's like a full arm workout
23:11Yeah
23:12It was wild
23:13Are you there?
23:14Yeah, it's there
23:15Yeah
23:16I've just got my little crumb thing there
23:17Nice
23:18And now we dip
23:19Does it look tempered?
23:20Only time will tell
23:21Oh my god
23:22Okay
23:24Good luck
23:25Thank you
23:28This is the biggest pressure point of this dish
23:30These chocolate balloons don't work
23:32I essentially don't have a dish to flambe for the judges
23:35I think it's good
23:36It looks lovely and luscious
23:39Oh god, I don't know
23:40It's like all up to fate now, isn't it?
23:42This is actually so much harder than I thought
23:45I can't see a bloody half this balloon
23:47So I'm hoping that I've covered everything properly
23:50What could go wrong?
23:51What could go wrong?
23:52Right
23:54Tempering chocolate
23:55This is going to be fun
23:56My chocolate mousse is finally done
23:59And is in the blast chiller
24:00My biscuit is cooled
24:02And now I need to move on to tempering chocolate
24:04Alright, let's do this
24:05I never tempered chocolate
24:07Apparently it goes around these little balloons here
24:09I find another freaking balloons popped
24:12Oh
24:15Andre, get on with it
24:18I'm right to pin down
24:19So much to do
24:23I feel like
24:24I'm way behind
24:25You can do this
24:27I'm happy
24:28I'm happy
24:29We have 26
24:30Finally after so much time tempering this chocolate
24:34It's time to make those chocolate balloons and get this shell sorted
24:37If I get one balloon I'll be happy
24:40But I really need to move as fast as possible
24:43Oh, that looks like a meteor
24:45Four, five, six
24:49Have you de-ballooned yet Ben?
24:52No, just about to
24:53Just reading the instructions again
24:54Everything's been going reasonably well so far
24:56Okay
24:57But the moment of truth finally arrived
25:00It's time to get my chocolate balloons out of the fridge
25:03And pop the balloon
25:05I hope it's trick tempered okay
25:07Because I don't have time to do anything else
25:08So
25:09Moment of truth, here we go
25:10It's pretty crunchy so that's not bad
25:12In order to get the chocolate shell off the balloon
25:15First need to heat a cutter so it's hot enough to melt the chocolate
25:19And then really carefully twist it so you're just cutting out a perfect circle on the bottom
25:24That's important to get the balloon out
25:26And it's also important so it fits over the rest of dessert
25:28If it fits upside down and you cut it, it's much easier
25:38I'm sweating like crazy
25:40I put so much work into this dessert
25:42And I know that this chocolate shell is absolutely key
25:46Holding the balloon in my hand I can just feel how delicate it is
25:52He's got two more, he's got two more
26:02The whole thing just crumbles on my hands into pieces
26:07That's alright
26:08Balloon number one, gone ski
26:10Just a packy one Ben
26:12Let's go
26:13Let's go Benny
26:14Come on Ben
26:15Right now I'm thinking is my chocolate just too thin?
26:18Is this even possible?
26:19Are any of these going to work?
26:21Let's do this
26:22Let's do this
26:25It's way more delicate than I thought it would be
26:27I'm going to have to take a lot more care with the next one
26:29To make sure I don't destroy that as well
26:41It's so thin
26:45I can't even look up, I can feel the judges standing there watching
26:48Oh no, no, no, no, no, no
26:50Oh no
26:51There's so much pressure on this moment
26:53And I'm just trying to ignore it all
26:55No, no, no, no, no, no, no, no, no, no, no
27:02Oh my god
27:03Oh my god
27:04Oh my god
27:07Wow, it's really stuck
27:09I cannot believe it
27:10This is just so frustrating.
27:15I'm an absolute pickle.
27:17This is Ben's last shot at this.
27:32Lucky last Ben, lucky last.
27:36I can't believe out of three balloons I've destroyed two of them.
27:39I've got to have one of these formed to finish my dish.
27:42Right, take three.
27:44The whole dessert really hinges on this chocolate shell.
27:48It looks like this meatier, but it also provides the theatre
27:51when the whisky's poured over and it melts away
27:53to reveal what's hidden beneath.
27:58This is my third balloon, my last shot.
28:01It's all or nothing.
28:06Slowly, slowly, slowly.
28:10The balloon hasn't popped for the third time.
28:12This is not a good start.
28:14I get a knife to try to cut it away a little bit.
28:17I can feel it coming away and I almost can't look at it.
28:20It mostly comes out and I think, is it all out?
28:34When I look inside, I can just see the tiniest piece still left in there.
28:38It's almost like it's fused to the chocolate.
28:40I can't see how even with tweezers or anything I'd be able to get that piece out.
28:47It's the best I can do. Thanks, chef.
28:50So I don't really have much option but to keep going at the stage
28:53and hope that that little piece of balloon isn't enough to ruin the whole dish.
28:57Just 15 minutes to go!
28:59Let's go!
29:00Final push here!
29:14It's too thin.
29:15Breathe, take a breath.
29:16Breathe, Laura.
29:17No, it's actually, it's just going to break.
29:20Demoulding these balloons from the tempered chocolate is actual hell.
29:25I've managed to pop the balloons in my chocolate shell
29:28but my biggest struggle now is peeling that away from the tempered chocolate.
29:33I am definitely starting to stress.
29:37Oh my God.
29:38My hands are shaking and I'm using a pair of tweezers to try and extract every last piece of that balloon.
29:47What a balloon.
29:48Oh, seriously?
29:49Yeah, it's so thin, Po.
29:51I cannot serve this chocolate meteor to the judges if there's balloons stuck in it.
29:59By some miracle, I've managed to pull all the pieces of the balloon away from my tempered chocolate shell
30:05but I have noticed a few holes in it.
30:08She's a broken meteor.
30:10I have to find a way to fix it.
30:13At least I've got something.
30:16Let's fast track this. Let's fast track it.
30:19Fast track that.
30:21Time's running out.
30:22It feels like absolute madness and chaos in the MasterChef kitchen.
30:27And everyone's ahead of me.
30:29I need to get a wriggle on.
30:31If there is a chance I'm going to get something on the plate.
30:33Go on, Dre.
30:35I can't believe I'll waste it all this time.
30:38So, after this second attempt of tempering chocolate, the balloons are set and it's down to see if I have chocolate shell or not.
30:44Pop the balloon.
30:46What do I pop it with?
30:48So, I have three attempts to get this right but I only need one balloon.
30:51How do I do that?
30:53I'm so shaky because I've never won a million before.
30:57This is my chance.
30:58I heat up the ring really well.
31:04And I twist it.
31:06Come on, baby.
31:10Yay!
31:13Nice work, Sam.
31:15Well done, Sam.
31:17It comes off perfectly.
31:20Oh my God, this is a miracle.
31:22Now I just need to make the chocolate shell look perfect.
31:26And get this shell spray painted.
31:28Five minutes to go.
31:30Please keep going.
31:32Go guys!
31:35Awesome, Ben.
31:37Well done, mate.
31:39Beautiful.
31:40Perfect.
31:42Oh, Andy, don't look.
31:44Don't look.
31:45It's bad.
31:46There's definitely a few holes in this chocolate shell.
31:49I'll glue it back together.
31:51So, I decide to patch up this chocolate hole.
31:54I've got a hot knife, I've got random bits of chocolate and I'm trying to smooth it over as best as possible.
32:00Rustic.
32:01Good work.
32:03And I'm trying to cover up any little bit so the judges don't see the imperfections.
32:07Okay.
32:09I've got a spray, I've got a spray.
32:11I feel like I've been so cool, calm and collected this whole cook, but now I need to motor through.
32:16Ah!
32:18I'm stressing hard here.
32:20I've never been so challenged in my life, eh?
32:23I haven't hit the brief on my dish.
32:25It doesn't look anywhere near like John's.
32:27Good job, Andre! Yes!
32:28Nice, Andre!
32:30Yeah, boy!
32:32Yeah, Andre!
32:34I know that there's a little bit of balloon in the chocolate dome.
32:35I don't want to choke the judges.
32:38Hopefully, I have enough time to get it out.
32:42Don't forget, this is for immunity!
32:45Two minutes to go!
32:49Two minutes to go, it's time to assemble the dessert.
32:52I've sprayed my chocolate shell.
32:54It looks perfect.
32:56Happy as.
32:58Ben's spraying has a little nugget.
33:00I get this parfait meat here out of the freezer.
33:03That's ready for painting.
33:05This is going to sit on the base of my dessert.
33:08I've almost got a perfect dessert aside from this tiny bit of balloon in the shell.
33:13And there's no way I can get it out without destroying the whole dessert.
33:16I don't know what's going to happen.
33:18Hey, let's finish this off.
33:21Where is the alcohol?
33:23Give me a little bit more of that.
33:26Everything tastes delicious.
33:31Nice one, Lozzy.
33:35Mmm.
33:37Rim champions.
33:39It's not sprayed.
33:40It's a cherry puree.
33:42Oh, God.
33:45This is a disaster.
33:48Ready to launch your dishes in ten!
33:51Nine!
33:52Eight!
33:53Seven!
33:54Six!
33:56Five!
33:57Four!
33:58Three!
33:59One!
34:00One!
34:01Nice job!
34:06Oh, my God!
34:07What have you done?
34:17Good luck.
34:18Good luck.
34:19Thanks, guys.
34:22Walking the dish up to the judges, I'm feeling a bit nervous.
34:26I haven't been able to remove this little piece of balloon from the chocolate shell,
34:31but I'm really happy with every element on this dish.
34:33All I can do is cross my fingers and hope the judges don't mind and realise the rest of it is bang on.
34:40In the mood to cook? Grab your aprons and try these delicious MasterChef-approved recipes on TenPlay.
35:00Ben, any hidden problems in there?
35:06There's the tiniest speck of balloon stuck to there still.
35:13So, unfortunately, we can't flambe that.
35:15Right.
35:16But you can still crack it open and we'll taste it.
35:18Okay.
35:22Oh!
35:23Good crack.
35:31Um, everything looks alright, bar that massive bit of pink balloon.
35:36Which is a shame.
35:38That's a good bit though.
35:39That looks great.
35:40Yeah.
35:41Yeah, let's see the cross section.
35:42Yeah.
35:49What is the dish without the flambe?
35:51Being able to flambe not only brings a theatre, but completely affects the flavour of the dish.
35:56The biscuit soaking up the alcohol, the melted chocolate, it's going to change your mouth feel.
36:02It is a real shame because you can see that this parfait is perfect.
36:06You know, the mousse looks good.
36:09It's good thickness.
36:11Oh, it's good as well.
36:12Get in there.
36:21All the elements on the plate here are really bang on.
36:34That biscuit is perfect.
36:35The mousse and the parfait.
36:36I'm sure if he took a step back, he could have nailed that meteor.
36:40I am just so blown away by how good every single part of that dessert tastes.
36:43It's toasty, it's nutty, it's salty, it's got that kind of toffee caramel kick.
36:48And each of those elements just stands completely on its own.
36:50Yeah, I would be kicking myself if I were Ben.
36:51I'm sure it's perfect.
36:52The mousse and the parfait.
36:53I'm sure if he took a step back, he could have nailed that meteor.
36:54I am just so blown away by how good every single part of that dessert tastes.
37:01It's toasty, it's nutty, it's salty, it's got that kind of toffee caramel kick.
37:07And each of those elements just stands completely on its own.
37:11Yeah, I would be kicking myself if I were Ben.
37:18Hello.
37:19Hello.
37:20Ooh.
37:21Hopefully this lights up.
37:22It's a bit spooky.
37:23Jeez.
37:24What's the browns?
37:25That's what we want.
37:26Here we go.
37:27Ooh.
37:28Aw.
37:29Aw.
37:30Aw.
37:31Aw.
37:32Aw.
37:33Aw.
37:34Aw.
37:35Aw.
37:36Aw.
37:37Aw.
37:38Aw.
37:39Aw.
37:40Aw.
37:41Aw.
37:42Aw.
37:43Aw.
37:44Oh.
37:45Aw.
37:46Aw.
37:47Aw.
37:48Aw.
37:49Aw.
37:50Aw.
37:51Aw.
37:52Aw.
37:53Aw.
37:54Aw.
37:55Aw.
37:56Aw.
37:57Aw.
37:58It's pretty good.
37:59Thanks, Laura.
38:00We can't wait to taste that.
38:01Thank you so much.
38:02Thanks, Jon.
38:04Well, that had some wow factor.
38:06And before it did melt, I noticed that Laura had done a few patch-up job, but I think it was
38:07really smart.
38:08You can see the outside of the meteorite is a good thickness, you can see the texture
38:13of the mousse is nice and soft, the compote is not too stiff, overall, you know, it's
38:18pretty impressive.
38:43I thought that was absolutely delicious, all the flavours were definitely there.
38:47I think my favourite element here was the mousse at the bottom, super silky smooth.
38:52The saltiness on the biscuit is just perfect, very pleasant.
38:57Like the texture of that mousse is spot on, it was really luscious and decadent and she
39:02took that caramel right to the edge.
39:05She always just attacks these things with such gusto and confidence and it's resulted
39:09in a dessert that I think tastes and looks very similar to yours John.
39:14Would you have this in your bakery?
39:15I'd be proud to have something like that in the bakery.
39:17It's amazing.
39:18Let's go Andre.
39:19Good luck mate.
39:20Good luck Andre.
39:21Today absolutely didn't go to plan.
39:24Firstly, I burnt my chocolate and then I over whipped the cream for the parfait.
39:30The dome doesn't look like a meteor, it looks like a soccer ball.
39:34The biscuit's a little bit overcooked.
39:36Yeah, lots of flaws on this one.
39:39Andre.
39:40Andre.
39:41How do you feel after that challenge?
39:42Yeah, not great.
39:43Not great.
39:44Not great.
39:45What are you most worried about?
39:46Let's be honest, there's a balloon inside that little balloon.
39:47Thank you for your honesty.
39:48Can I just say one thing?
40:19Yeah.
40:20If it ended too quick because of a reenactment of turf.
40:24Yeah.
40:25Fair.
40:26Fair play.
40:27Obviously we can't get you to do the flambé because there's a balloon in the meteor.
40:31Can I just smash it?
40:32Can I just do it?
40:33Yeah.
40:34Go.
40:35Just a bit of a release for you.
40:38There you go.
40:39There you go.
40:40Thanks.
40:42Let's have a look inside.
40:47Oof.
40:48Oh.
40:49You can see here that the cream was over whipped.
40:54The biscuit we all know was in the oven for way too long.
40:58But the mousse looks really good.
41:00Shall we give it a crack?
41:01I'm really shocked at how much he got up.
41:27I actually thought there was going to be a lot missing.
41:30The meteor chocolate shell was really quite well tempered.
41:34Biscuit is definitely overcooked a little bit on the burnt side so it's got that sort
41:39of burnt chocolate flavour.
41:41The chocolate dip around this meteorite.
41:45Nailed it.
41:46That's why we don't say that I like this in French.
41:48What's meteorite in French?
41:50A meteorite.
41:51You got that?
41:52The mousse was tasty.
41:53It was a great texture.
41:54But there's flaws all over the joint.
41:55From go to woe.
41:56Andre struggled.
41:57He struggled.
41:58He struggled with just getting his head around being able to be comfortable with this dish
42:00and it shows.
42:01I think it's easy to forget just how difficult this dish is.
42:10You know there's a lot of elements and techniques here that he has never done before and trying
42:19to do them all at the same time.
42:20So I'm really impressed by the way he sort of came to grips with it all.
42:24Which I think is more important than this cook in the end.
42:27Good luck Steve.
42:31So fragile.
42:33Today I was up against the best chefs, Laura, Ben and Andre.
42:40I tried to make this dessert perfect because I wanted immunity so much.
42:45So I really hope I've done enough to win.
42:48Star Wars
43:07Schneze there's one final step to do is to do the flambeet.
43:14Wow look at it.
43:16Wow.
43:17Look at this.
43:18Wow.
43:23That's amazing.
43:28Thank you, Schneze.
43:29We're going to test your dish.
43:31Thank you so much.
43:38I am impressed.
43:41Yep, same.
43:42I think she's done such a good job on the looks of it.
43:45I can't wait to have a look inside.
43:47Yeah.
43:48Let's do it.
43:51Oh, straight.
43:56Look at that.
43:57That's a beautiful texture there.
43:58That looks good.
43:59Look how thin that chalk is.
44:01Let's have a taste.
44:04They smell unbelievable.
44:15Yum.
44:16Yum.
44:17Yum.
44:18Yum.
44:29That feeling when we cut it open, I think you all felt it with me.
44:31Yeah.
44:32You could see the parfait was perfect texture.
44:34That was like velvet for me.
44:35You know, that's like restaurant quality.
44:37The shell on the outside of the meteorite was so thin.
44:41It's perfect.
44:42I felt the mousse was the same flavour as mine.
44:45Yeah.
44:46You know, and that's just all about taking the caramel to the right point.
44:49Mm-hmm.
44:50That was a really great dish.
44:51And I think someone thinking they were an underdog, I think she's going to surprise herself.
44:57I think this dessert is flawless.
45:00It is so well proportioned like yours, John.
45:05Even down to the amount of cherry compote on there.
45:08I could see it in that little divot that was in the mousse.
45:11Yeah.
45:12It was just perfect when you cut through the middle.
45:14Everything just ate so well together.
45:17I think Schnell's has been tremendous.
45:20What I really enjoyed the most is that lovely mousse.
45:25You can get the caramel.
45:26Mm.
45:27The sweetness was just right.
45:29And the biscuit.
45:30The biscuit leave behind a bit of salt and absorb what is all about, the flambé, the whiskey,
45:36which melts very well with the chocolate.
45:38Texturally, everything was completely spot on.
45:41And the parfait had that lovely richness to it.
45:45Yeah, I thought all the elements were just delicious.
45:55I know firsthand how difficult that was.
45:57Not only the recipe itself, but working in this kitchen.
46:00I'm really impressed by what you managed to get up today.
46:03Well done.
46:06Everyone, keep your hands together for Chef Dimitri.
46:15Obviously, two of your dishes had balloon in them.
46:19It was an incredible effort.
46:21But Ben, Andre, unfortunately, we had to take you off the table.
46:26Boo.
46:28Boo is right.
46:32And Ben, not to rub salt in the wound, but it is such a shame because other than that chocolate shell, the rest of the dessert was perfect.
46:41How well it's done, Luke?
46:43That leaves Laura and Snez.
46:46Not only were both of your dishes divine, they tasted near identical to John's.
46:51Wow.
46:52Wow.
46:53That said, out of the two, there was one that not only nailed the flavours, but the textures and aesthetic.
47:03So, congratulations.
47:05Net'sz.
47:08Woo!
47:13How are you?
47:14Good job.
47:16Come on, you've got a hard break.
47:18Good work.
47:20Good work.
47:28First immunity.
47:30You took a rock.
47:31I'm sorry.
47:32I'm so waving.
47:33I'm not lying, but you were my favourite in the Zipmaster.
47:42Thank you very much.
47:43And now you're even more favourite.
47:46Laura, you also got super close, so well done.
47:50Thanks very much.
47:51Go home and get yourselves ready for a huge day tomorrow.
47:54Good night.
47:55Good night.
47:57Good night.
47:58Good night.
47:59Good night.
48:00Good night.
48:01Good night.
48:02Tomorrow night.
48:04Strap in, guys.
48:05Viral week continues.
48:07This is going to be epic.
48:09With a quest for the most outstanding sandwiches.
48:12We want Sanger's worth scrolling for.
48:15This is without doubt the most ridiculous thing I think I've ever made in this kitchen.
48:20And mind-blowing mashups.
48:23If I pull this off, this could be better than the original.
48:32Your face will be in this kitchen.
48:34You can hear a lot too.
48:35You can see it is too much.
48:36You can stand on the water.
48:37Like you take off your own projects.
48:38And there's and more.
48:39A half for the living room.
48:40You have a meal for the entire kitchen.
48:41You can stand on depende of you.
48:42Do allow the vacancy.
48:43Everything you have to eat.
48:44You have to eat.
48:45If you want to all night, your room.
48:46There's quite an Oklahoma toahaan locker room.
48:47There's a treating myself mixed with no inspector.