Zumbo’s Croquembouche returns as a legendary pastry nightmare, demanding precision, patience, and perfect technique from every All Star.
#MasterChefAllStars #Zumbo #Croquembouche #PastryChallenge #BakingNightmare #CulinaryArt #FoodShow #CineWorldHubFX #TopChefs #KitchenPressure
#MasterChefAllStars #Zumbo #Croquembouche #PastryChallenge #BakingNightmare #CulinaryArt #FoodShow #CineWorldHubFX #TopChefs #KitchenPressure
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FunTranscript
00:00When you're going through hell, keep going.
00:07You will amaze yourself with what you can do.
00:12We're gonna turn your world upside down.
00:17Welcome to the MasterChef kitchen.
00:21Since 2009, Australia's best amateur cooks have changed their MasterChef dream.
00:28I'd be very disappointed with myself if I'm not one of those final two.
00:31They faced the toughest challenges.
00:33Time starts. Yeah.
00:35And achieved amazing success.
00:37Congratulations. You are Australia's MasterChef.
00:44Now, 12 of the country's very best are back.
00:48This building is a place that I've had some of the best and some of the worst things that ever happened to me.
00:52As they face their most personal challenge yet.
00:56You came onto MasterChef to change your lives.
00:59Now you've come back to change other people.
01:03Together, they have come to compete for a shot at more than $100,000 for their chosen charity.
01:10Marion, you just won $10,000 for Save the Children.
01:13It's really important work that Oxfam are doing.
01:15It's having a positive impact on people's lives. I'm thrilled.
01:18Over three massive weeks, the best of the best will create spectacular dishes.
01:24That's why you're an all-star.
01:26In a battle to stay in the competition.
01:29Another day, another charity dollar.
01:32But in the end, only one will remain to hold high the ultimate prize.
01:37The MasterChef All-Stars Trophy.
01:39enthusiast.
01:40Ну, Love!
01:42aku.
01:43Look, everytime信じ, let's go.
01:45Actually, if Deid, I see.
01:46Go, go to the fortress for once.
01:48Like me!
01:49Alpha, go!
01:50Ain't got trouble.
01:51You'll have trouble.
01:53To Tänto.
01:54You'll have trouble.
01:55I bet you'll can't change thestopers.
01:56There is no reason there to build.
01:57You're so we call me Rahma.
01:59I know from him.
02:00I love you man…
02:02It's time to touch this process.
02:04Now.
02:05Open up the ground Siu…
02:07Show me the way
02:10Back to burning up
02:14In my heart
02:16Like a flame
02:18Like the brightest shooting star
02:21In our souls
02:23We all know
02:25Our dreams make us who we are
02:29Look, I have happy memories of this kitchen, certainly
02:38But at the same time, nearly every time I was in this place
02:42I was quite scared
02:46For two years now, I've been doing my own thing
02:51You know, I love my life
02:53And now
02:54Yeah, I'm kind of wondering if I am insane
02:59I never thought
03:02That I would walk through those doors again
03:04And here I am
03:05Thinking
03:06What am I doing?
03:09What am I doing?
03:11What am I doing here?
03:18Crazy
03:19The nightmares have stopped
03:21And now it's all starting again
03:22It's friendly and it's scary
03:25And it's exciting and it's dangerous
03:27All at the same time
03:28Everything's changed
03:30But nothing's changed
03:32I felt a little bit nauseous
03:39This building is a place that I've had some of the best
03:43And some of the worst things that ever happened to me
03:44Wow, that is utterly weird
03:51Did you feel strange when you walked in?
03:54Oh yeah
03:54Well, I've said it a million times before
03:57So one for the record
03:59Welcome back to the MasterChef Kitchen
04:01Yeah
04:02Welcome back to the MasterChef Kitchen
04:10And welcome back to MasterChef All Stars
04:13You are the faces, the people, the personalities, the cooks
04:18That made MasterChef something truly special
04:21So how have you all been?
04:23Who shall I go to first?
04:25Marion, what have you been up to?
04:26I now have my own business
04:28My own Marion's Kitchen food range
04:30I started, did everything myself
04:33The recipes, sourced the producers
04:35Started with zero sales
04:36And now more than 100,000 people a month eat my food
04:40Wow, that's incredible
04:41Julie, Series 1 winner
04:44Special place in our hearts
04:46Tell us what you're doing
04:47What you're doing with your life
04:48I've just delivered my third cookbook to the publisher
04:50That'll come out for Mother's Day next year
04:52You test recipes
04:53Is this in your home?
04:54Do you do most of that in your home?
04:56Yeah, I do
04:56It's my favourite kind of day
04:58You know, get up in the morning
04:59And I've got a whole day ahead of me
05:00Just to cook and to play with ingredients
05:02And to write recipes
05:03It's absolutely something I'm passionate about doing
05:06And I love it
05:07Yeah
05:07Fantastic stuff
05:09You came onto MasterChef to change your lives
05:14And you've done that
05:15Now you've come back to change other people
05:19You've formed teams
05:21Series 1, Series 2 and Series 3
05:24To raise money
05:25For your favourite charities
05:27And not only that
05:29If you cook well
05:30To raise the MasterChef All-Stars Trophy
05:35Trophy
05:36Yes
05:36Right, with every great team we need
05:39A captain
05:40Blue team
05:41Julie
05:42Yellow team
05:46Kate, it's going to be you
05:47Yay
05:48Right, red team
05:51Unfortunately Adam's not here
05:52Because he's shooting his own TV series
05:54Which is fantastic for him
05:56But it means for you four
05:58You need to decide
05:59Who's going to be the captain
06:00Of the red team
06:01So have a moment
06:02We want to pick
06:03Yeah, we want Cal
06:04Callum
06:05How do you feel about that?
06:08Oh gee
06:08I think it should be
06:09I've got an awesome team
06:10So hopefully my job will be pretty easy
06:11You guys going to win?
06:12Yeah
06:13Yeah, I'd say
06:14Well this is all frightfully jolly isn't it
06:19But let me remind you that in the Master Kitchen
06:24Jolly is folly
06:26Because there is one challenge that casts its shadow
06:32Like Mount Doom
06:34Over every man, elf and halfling
06:39There is one challenge
06:47But if you did it
06:48At four o'clock in the morning
06:50You wake up
06:51Sweat on your brow
06:53And you look around
06:55To see
06:56If standing in the corner of the room
06:58Is
06:59The dark lord
07:02Of the pastry kitchen
07:04Holding
07:05Nothing else but
07:07The crockenbush
07:10And all the therapy I've had over the last three years
07:28Falls in a heap
07:29You
07:30The crockenbush is the original one that started it all off
07:39Everyone's talked about it
07:42Everyone's got their opinions on whether or not they can do it
07:45Can somebody give me a hand?
07:49Oh
07:49Myself
07:51I know I can't do it
07:53So I know this is going to be one hell of a day
07:55Good luck
07:57If you've never made a crockenbush before
07:59You're going to need it
08:01If you've made a crockenbush before
08:03You know you need it
08:05Crockenbush
08:09Refresh our memory
08:12What is the crockenbush?
08:14The crockenbush is profiteroles
08:16Chew pastry
08:17They're filled with vanilla custard
08:18Dipped in caramel
08:20And stuck together
08:22To make a nice towel shape
08:25There's also a caramel base
08:27Like a bit of nougatine on the bottom
08:28And it's finished off with some spun sugar
08:32Some
08:33Just a little bit
08:34I want to know
08:36Why do you guys fear the crockenbush?
08:38What is it?
08:39Is it because it's tall?
08:40About half the size here George
08:42I'm infinite
08:43I'm infinite
08:43I'm infinite
08:44I don't like paper
08:46I don't like paper
08:46Thank you
08:46I don't like paper
08:48Crockenbush is
08:49It's funny
08:50On paper
08:50It's simple
08:51Profiteroles
08:52Some custard
08:54Bit of caramel
08:56You know
08:56It's all easy
08:57But when you combine it
08:58With a short time frame
09:00It's hell
09:01So now for a few rules
09:03How's it all
09:03Going to work
09:04Series one
09:05You all competed as individuals
09:08So
09:09We thought you'd give you
09:10A bit of a break
09:11And today
09:12You're going to cook
09:12As teams
09:13But don't think
09:15You're going to get away
09:16With it that easy
09:17Because although
09:17You're going to cook
09:18As a team
09:18Today
09:19It's a relay team
09:22Oh
09:22What?
09:25The order of
09:26Who does what
09:28Is entirely up to you
09:30But if you kick off
09:31You've got 30 minutes
09:32On the clock
09:33To get as much done
09:34As you possibly can
09:36And regardless
09:37Of where you're at
09:38At the end of the 30 minutes
09:40You've tag team
09:41And the next member's down
09:42Cooking
09:43Sounds good
09:46Doesn't it?
09:47First team member
09:4830 minutes
09:49Second team member
09:5030 minutes
09:50Third team member
09:5230 minutes
09:52And the last team member
09:54Brings it home
09:56With 45 minutes
09:58To finish it off
09:59Looking just
10:00Like that
10:02Or even better
10:03And what's lovely
10:05About today
10:06Is no one's going home
10:08Put up the best
10:10Trockenbush
10:10And you'll win
10:11$20,000
10:12That's $5,000
10:13For each of the winning
10:15Team members
10:15Charities
10:16The charity
10:17I'm supporting
10:18Is Cambodian Children's Fund
10:20The average income
10:21In Cambodia
10:22Is a dollar a day
10:23So I know
10:23Whatever I raise
10:24In Australian dollars
10:25Is going to go
10:26A very, very long way
10:27Not only that
10:30You'll win a major
10:33Advantage
10:34Going into the next
10:35Challenge
10:35Don't ooh me
10:37This is a major
10:40Challenge
10:41That's going to be
10:42A big impact
10:43On how much
10:44You enjoy
10:44The next challenge
10:45Come outside
10:45Great
10:46I love how
10:50You're strategising it
10:51Working it out
10:52I've been in the
10:52MasterChef kitchen
10:53Before I know
10:54What to do
10:55You've got
10:57Two hours
10:58And 15 minutes
10:59To make that
11:00Beautiful thing there
11:02Are you ready?
11:04Yes
11:05Let's get to it
11:06The first challenge
11:13Is on
11:14We've got to recreate
11:15Adriano Zumbo's
11:16Crockenbush
11:17We've got 30 minutes
11:19Each
11:20It's a relay
11:20The last person
11:21Has 45 minutes
11:22To pull it all together
11:23You're going to go first
11:24You're going to get
11:25The shoe now
11:25Basically
11:26It's game on
11:27The first person
11:29Needs to be someone
11:30Really quick
11:30I think
11:31With shoe pastry
11:32That's you Kate
11:32Isn't it?
11:33I think Kate
11:33You should do the pastry
11:34We have a quick team
11:35Meeting to work out
11:36What order
11:37We're going to cook in
11:38And it becomes
11:40Pretty obvious
11:40Pretty quickly
11:41That the others
11:41Haven't made a lot
11:42Of shoe pastry
11:43I've made a little bit
11:44If you can
11:45You can start
11:45Going onto the car
11:46So I get thrown in
11:47At the beginning
11:48Kind of
11:48Cool
11:49Alright so
11:49So Cal to start
11:51I reckon if I get
11:52Trying to get the
11:53Shoe buns in
11:53I'll follow you up
11:55We chose Calum to go first
11:56Because he's been
11:57Piping out a lot of
11:58Macarons
11:59Since he left
12:00MasterChef
12:01So we thought
12:01He'd be great
12:02To make the little
12:03Profiteroles
12:03Remember how you got
12:05You got the best
12:05Shoe pastry
12:06And you were the best
12:07At a simple
12:07In the first series
12:09When I cooked
12:10A croquembouche
12:10They liked my
12:11Shoe pastry
12:12The best
12:12Those profiteroles
12:14Are absolutely
12:15Bang on
12:16That's the first
12:17Process today
12:17So I'm going to
12:19Cook the shoe pastry
12:19Right that's it guys
12:21You better get cooking
12:22To the rest of you
12:23Up on the balcony
12:25In the first series
12:38I was always in trouble
12:39For having a messy bench
12:41Making a mess
12:42I was so determined
12:45To come back
12:45And I was going to be calm
12:47And organised
12:48And neat
12:49And the time starts now
12:51And that's right out the window
12:53Jules, Jules
12:55There's paper on the
12:56Pail on the
12:57Get out of here
12:58As soon as you see
13:00Julie start cooking
13:01You just can't help
13:02But have a laugh
13:03She's such a legend
13:04Yep, they broke
13:07I start off with
13:09A shoe pastry
13:09Some water
13:11Some milk
13:12Some butter
13:12And some salt
13:13And you bring that
13:14To the boil
13:15Hey, hey, hey
13:16Now chuck your flour in
13:19Chuck your flour in
13:19Yeah
13:20And stir
13:20Then I've got to get
13:22The flour
13:23Into that mixture
13:24Cook it out
13:24For a couple of minutes
13:26Over a high heat
13:27To sort of cook out
13:27That flour
13:28Julie, welcome home
13:31Oh, yeah
13:33Just start with
13:34A bloody crock of course
13:35How do you reckon
13:36That looks
13:37Yeah, I reckon
13:37It's ready to go
13:38Ready to go
13:38And slowly add the eggs
13:40And then we add the eggs
13:42One at a time
13:42Until it's this
13:43Silken smooth
13:45Quite gooey dough
13:46I'm Kate Brax
13:48From series three
13:49And I'm hoping
13:50People remember me
13:51Because I was the winner
13:52Kate, you are
13:54Australia's MasterChef
13:55For 2011
13:57My life has changed
14:00Quite drastically
14:00Since MasterChef
14:01I've published a cookbook
14:03I have a regular column
14:04With MasterChef magazine
14:06At the moment
14:06I'm really excited
14:07Because there's a local
14:08Bookshop in Orange
14:09Where Michael Manners
14:10A Hatted chef
14:11And I get together
14:12And put on a feast
14:13For whoever wants
14:13To come along
14:14The charity I've decided
14:16To support
14:17Is Tier Australia
14:18Tier Australia
14:19Are an organisation
14:20That are on about
14:21Helping the poorest
14:22Of the poor
14:23In the world
14:23Making real
14:24Long lasting change
14:25In people's lives
14:26I've got ten minutes
14:31Left of my half hour
14:32Time slot
14:32And I'm not as far ahead
14:34As I wanted to be
14:35It's alright Kate
14:38Kate
14:38You're going really well
14:39Kate
14:40Are you going to give
14:43The red team
14:44The best possible start
14:45Well I hope so
14:46I wanted to go first
14:46And get these in the oven
14:47I think it's really important
14:49That we get these right
14:50And give Marion
14:51Who's going at the end
14:52As much time as possible
14:52To actually construct the thing
14:53Fantastic stuff Cal
14:54We're queuing up
14:55Excellent
14:55Thanks guys
14:56Cheers
14:57Go Cal
14:58Come Cal
14:59Calum is like
15:00A pastry god
15:02In the kitchen
15:02He gets in there
15:03And his piping method
15:05Is perfect
15:05He's going at a million miles
15:07An hour
15:07But so calm
15:08And I can see the red team
15:12Pulling further
15:13And further in front
15:14This is looking pretty good
15:16For us so far
15:17Off to a great start
15:18Good work Kate
15:20Hey Kate
15:22Hello boys
15:23How are you
15:24What's it like
15:24What's it like
15:25Back in the kitchen
15:25Oh that's probably too close
15:26Stressful
15:28Yeah
15:28Yeah it's amazing
15:29How you walk in here
15:30And suddenly
15:30I was feeling quite relaxed
15:32I was thinking
15:32Ah this is just for fun
15:33And then my nerves
15:34But I've got to keep going
15:35Because I'm
15:35You can pipe and talk
15:36I'm piping out these rounds
15:38But because the mixture's so gooey
15:40It's not something
15:41I'm good at going fast at
15:43Well look Kate
15:43You've got five minutes
15:44Until you hand over the baton
15:45To the next member of your team
15:46Good luck
15:47Keeping up
15:48Thank you very much
15:48Come on Kate
15:49Pipe pipe pipe pipe
15:50Good girl Dules
15:53I'm kind of surprised
15:55That the nerves do kick in
15:57My hands start to shake
15:59Hey
16:00Remember that
16:01Remember that pressure
16:02You've got one minute to go
16:06Go guys
16:06Come on
16:07Come on
16:08Tower
16:08Go Kate
16:09Come on
16:09Tower
16:10Go Kate
16:11Come on
16:11Tower
16:11Tower
16:12Tower
16:1210 seconds
16:165
16:204
16:213
16:222
16:231
16:24Right team captains
16:26It's swap over time
16:28Kate
16:28Get upstairs
16:29Heat 2 begins now
16:34You've got 30 minutes
16:36Good luck
16:37The thing I'm worried about most
16:39Is if we get behind the eight ball
16:41If there's an element that gets mucked up
16:43And has to be redone
16:45Or something that interferes with our timing
16:47Cheese
16:49This is not going to work
16:51This one
16:51My name is Justine
16:54And I'm originally from series one of Masterchef
16:57Very good
16:58Ooh
16:59Jack gave you ten
17:01Did he?
17:02The best thing that's happened to me since Masterchef
17:04Is of course having my own TV show
17:06Everyday Gourmet is a series on channel ten
17:09I get to cook what I love
17:10And I get to show people how to cook it
17:12Instead of boiling the gnocchi first
17:14We're going to fry it
17:15So the charity that I've chosen is Father Chris Riley's Youth Off The Streets
17:20And they help people who aren't as fortunate as us
17:22And if there's anyone doing that then I'm on board helping them
17:26Justine, how are you going?
17:29Look, I love being here but I really didn't want to start on a crock on bush
17:32Ooh, their faces, they look very concerned
17:35Are you happy with your shoe pastry?
17:37I think it's a little bit thick but um
17:39A little bit, it looks very thick
17:41It's fine, don't listen to them
17:43Don't listen to them
17:45Adriana is concerned that the shoe pastry mixture is too thick
17:48Because really you shouldn't be forcing it out of the piping bag
17:51No
17:52It should be just flowing
17:53Oh look, I'd...
17:54How has this ever happened?
17:55I think you're still going to be able to make something out of it
17:57But you'd...
17:58Something?
17:59Yeah
18:00Does he?
18:01Don't listen to them, just keep piping
18:06I'd scrape them all, put it back in the bowl, add a couple of eggs
18:09Yep
18:10Just one or two, just be careful
18:11We have time though
18:12And he really recommends that I place all that shoe pastry that I've piped back into the bowl
18:18Add some eggs and whisk again just to get a better consistency
18:22I think it's better to have a smaller, nicer crock on bush
18:24Than have a big one with a...
18:26We're going to have to start again
18:27No, don't start again
18:28Daddy, a couple more eggs, a couple more eggs
18:29What?
18:30No, no, no, no, no, no, no
18:32Start again
18:33And add...
18:34No, Jazzy, don't
18:35Add one or two eggs
18:36Yep
18:37No, no, Jazzy, don't, don't
18:38What do we know?
18:39Don't
18:40Guys, come on
18:41Look
18:42And then you have Adriano and George telling me to do this
18:45What do we know?
18:46And then I have my team members who have done this challenge before telling me, don't do it
18:51Doesn't matter
18:52There'll be heaps, put them in the oven
18:53Yeah, put them in
18:54Let's go
18:55Do I listen to George?
18:56Do I listen to my team mates?
18:58I don't know
18:59They're not going to work, there's no egg wash, nothing
19:02Don't worry about it
19:03Don't worry about it
19:04Don't worry about it
19:05We're the blue team
19:06That's when I start to freak out a little bit
19:09Our first challenge is the crockenbush
19:26We have to cook in a team relay and we each have 30 minutes to cook
19:31Game starts now
19:33I'd scrape them all
19:34Put them back in the bowl, add a couple of eggs
19:36Yep
19:37Just one or two, just be careful
19:38We have time though
19:39I just don't have time
19:40So I listen to my team mates
19:42What do we know?
19:43What do we know?
19:44Finish the piping, pop it in the oven
19:46Fingers crossed, it'll work
19:49Look at the scales
19:50Callum's left me in an amazing place
19:52Come on Jono
19:53The first thing I do is I've got to make the creme de terre
19:56440 grams of yolks, about 24, so measure it out
20:00Jonathan actually surprises me, he's a lot more
20:07Johnnie, we don't need the white
20:10Start again
20:11Start again
20:12Start again
20:13Why?
20:14Just you
20:15Good
20:16Come on Jono
20:17This is not quite the eliminator I remember
20:19Come on
20:20I'm Jonathan, I'm from MasterChef series 2
20:24Most people might know me as the eliminator
20:26In total, I eliminated 8 contestants
20:28The winner is Jonathan
20:30Jonathan
20:31Jonathan
20:32Jonathan
20:33Since leaving MasterChef, my life has been so much about food
20:35Presenting at good food and wine shows
20:37Even doing my own little chutneys that I sell at my local market
20:40And I love it
20:41The charity I've chosen is OzHarvest
20:43That gets food that would otherwise be wasted to the people who need it most
20:47Jonathan
20:51Hey, how are you going?
20:52Are they egg yolks?
20:55Yeah, I see what I've done
20:57There's a lot of
20:58A lot of white in there
20:59This white, this shell
21:01I can drain the shell out though
21:03So wait, you've got yolks with whites and shell
21:06We've got shells and whites
21:08We've got shells with a bit of egg in it
21:10Oh Jon, I wasn't used to the challenge
21:13Coming back into the kitchen and the pressure of cooking
21:15So I started out a bit too fast
21:17Remember that the egg whites cook at a lower temperature than the egg yolks
21:21So you might have some little lumps of egg whites
21:24My first few minutes in the MasterChef kitchen cooking were very shaky
21:29Like I was all over the place
21:31I wasn't really focused
21:32Come on Jono
21:34Whoops
21:35Hold the piping bag still
21:37Don't swirl it
21:38Don't swirl it
21:39Don't swirl it
21:4030 minutes is extremely limited
21:42It hasn't quite gone to plan
21:44Get more Mitch Chukuma
21:46Good work
21:47Good work
21:50Kate has started piping them out over the trays
21:53But she hasn't quite finished
21:56I'm so nervous at the moment
21:58And when I'm trying to pipe out the pastry onto the baking paper
22:02It's not going correctly
22:03It's flattening out
22:05And my hands are shaking
22:07Go Kuma
22:08Kuma
22:09Yes, go
22:10How much do you want to win money for your charity?
22:11Oh, heaps
22:12I want heaps of money for the charity
22:14Yeah, it's fabulous
22:15It's a lovely thing you guys are doing
22:16I'm very proud of you guys
22:18It's...
22:19George comes up and starts talking to me
22:21I'm trying to concentrate
22:22I'm trying to answer these questions
22:24And I'm getting really more and more nervous now
22:27What's your next job?
22:28Um, getting onto the custard
22:30Okay
22:31You know what?
22:32It's so nice to have you back
22:33I'm Kuma
22:34I'm from Masterchef Series 3
22:35I'm Kuma
22:36I'm from Masterchef Series 3
22:37Come on Kuma
22:38There he goes
22:39Oh
22:40That!
22:41Yeah
22:42Life has changed considerably since Masterchef
22:44I'm working on a book that's illustrated by me
22:47It all started off with the show because I kept a record of what I was doing
22:51It's the legacy of the food that I grew up with in Sri Lanka
22:55I do like those but I think that's where the handwriting can come in
22:59Yeah
23:00The charity I've chosen is Medsense on Frontier, Doctors Without Borders
23:04I think they do a tremendous job in bringing aid, medical aid to people who need it
23:09Go Kuma!
23:1115 minutes into time I make a start on the custard
23:15You're whisking up the yolks of the eggs along with corn flour and sugar
23:22Turn it off, turn it off and then put it in!
23:27Once the sugar, eggs and corn flour are mixed nicely
23:33I start adding a little bit of that milk
23:35Bring that together so it starts to form a nice, smooth consistency
23:39And then add all of that mixture into the hot milk and cook it till it thickens
23:45I'm so happy that Kuma is part of our team
23:48He is just the loveliest Jesuit
23:50Whisk, whisk, whisk, whisk, whisk
23:53Get some heat into it
23:54Even though it might be a little bit on the slow side, there's no problem with that
23:59Oh for God's sake, Jonathan's back in the MasterChef kitchen
24:06Remember to strain that Jono, strain it, strain it Jono, the vanilla beans
24:10That's sweet
24:11Jonathan seems to be jumping here and there at the start
24:15The bench top looks like a bomb has exploded
24:18Good looking station
24:19Good looking station buddy, you've got to be proud of that
24:21But then he gets in his rhythm
24:23And when he gets in his rhythm, there's a method to his madness
24:26There you go Jono
24:29That's multitasking baby
24:31Yeah!
24:32Woo!
24:34He is the king of multitasking
24:36It's hilarious to watch and he's really, really pushing hard
24:39He's managed to get his caramel on which I think he's the only person to have done so
24:42And very, very quickly you see that Jonathan has got it under control
24:48Oh, look at that!
24:50Yeah!
24:51Woo!
24:52Let's go Jonathan, you are the eliminator
24:54See what you can do
24:55You've got 30 seconds before the next team member ends
24:58Go Kumar!
25:00Come on Jonathan!
25:02Woo!
25:03Yeah, they're good Justine
25:04I don't know what George was talking about
25:07What do you think Adriano?
25:10They need to be dried out
25:12They need to be dried out
25:14When you fill it with custard, it's going to get even soggier
25:17So when you build it, it's all going to mush in together
25:20Right, time to change over
25:22Next team member down
25:23Go, go, go
25:25My 30 minutes starts in the kitchen
25:27And there are so many things to do
25:29Take him Kumar
25:30Buns, buns need to come out I think
25:32They're getting nicely coloured
25:34And the sugar's got to be really wet
25:35The custard is on but I need to keep whisking it
25:38Kay, I just want to show you the choux pastry
25:41Yeah, yeah, yeah
25:42I need to check the profiteroles to make sure that they're cooked
25:44Tap the bottom, it should sound hollow
25:46A little bit more, okay
25:48And I need to get the caramel on
25:50And maybe clean up a little bit of this mess
25:52You're a woman, multitasking's our thing
25:55Let's give it a little beat
25:5767 degrees
25:58You're running into a nightmare
25:59Because you're running into an Adriano Zumbo challenge
26:01And the fact is that I don't like cooking desserts
26:04And here's
26:06Are the most full on desserts you're ever going to find
26:12Now I've got it in my head
26:13I'm saying again and again and again
26:14Okay Aaron, keep it calm
26:16On to wire racks
26:17Okay
26:18Just give me two seconds
26:20Marion, Jonathan and Callum have now bought
26:23Yelling to a whole new level
26:25I mean they're not even going for me
26:26They're telling me three different things to do at the same time
26:29Take the choux off the hot tray
26:31You know what Aaron, Aaron, hang on
26:32Let me just get this
26:33Take that, just stick it in the glass chiller for five minutes
26:35Hang on
26:36No, no, no, it's fine, it's fine
26:38Just leave it
26:39Just leave it
26:40In the meantime I start taking out the buns
26:42I think they look pretty good
26:43Then Adriano walks past me and goes
26:45You reckon they're dry enough?
26:47I'm hoping they're dry enough, what do you think?
26:49I don't
26:50Okay, well I'll put them back in then
26:52Yeah
26:53Start sweating like a pig, shaking like a leaf
26:56Aaron, carry your caramel off the heat now
26:57You need to fill that caramel
26:58It's going to burn in a minute
26:59Take it off the heat mate
27:00Take it off the heat
27:01Okay, that's off
27:02Swirl it, just swirl it for a second
27:03Have a look at the creme pat
27:04See what temperature
27:05Okay, I'm on the creme pat
27:06One second
27:07I'm throwing stuff here and there
27:08I don't know where the recipe is
27:10I've got the guys screaming on the balcony
27:12Saying one thing
27:13We'll put some weight on it
27:14Put that cone up
27:15We'll put the whole thing in the blast freezer for a sec
27:16No, don't put it in the blast freezer
27:17Don't put it in the blast freezer
27:18I've got Adriano Zumbo telling me another thing
27:20Don't turn the caramel off
27:21You just told me to heat the caramel up
27:22No, no, no
27:23Don't turn it on
27:24Don't turn it on
27:25I'm going to listen to him
27:26What happened to my great calm Aaron that I was going to be this time?
27:28Hey Aaron, Aaron
27:29What do you want now?
27:30Went straight out the window as soon as I walked down
27:33You are 15 minutes down and 15 minutes to go into third heat
27:47My observation is this
27:50In 15 minutes time you need to have those shoe buns filled
27:54They need to be dipped in caramel
27:56And you need to set up the last shoe beautifully
27:59Or guess what?
28:00You ain't going to finish
28:02Move your buns
28:04My part of this challenge was to pull everything together
28:07Are you feeling confident?
28:09Oh wait, we're blue too
28:10Season one
28:11Come on
28:12Let's see it
28:13The buns are in
28:14The custard was made
28:15I needed to get that into the piping bag
28:17Make sure the buns were cooked and stiff enough to hold that
28:20More, more, more, more
28:22And just make sure all these bits and pieces were together
28:25Because if I didn't pull it all together
28:27Poe was going to be behind and it was going to just be a nightmare
28:30I know I've said it five times
28:32Yeah
28:33You're going to need more caramel than that
28:35Like a big pot like that
28:36But it will cool quicker
28:38I don't mind
28:39I'll just work around that little pot
28:40Don't worry
28:41Okay
28:42Alright
28:43But definitely don't do that
28:44I don't know what they're doing
28:45Don't worry
28:46Don't worry
28:47We just focus on us
28:48Yeah
28:49The best thing to do in an Adriano Zumbo Challenge
28:52Is to do what Adriano says
28:54And he says to dip the profiteroles in caramel first
29:01And let them set before constructing the crocodile bush
29:05Yeah look
29:06This is what it says
29:07It doesn't say anything about
29:10Oh it does say
29:11Dip the top of each fill puff in a caramel
29:13I think we need to
29:15Oh I've got a big thing of custard
29:20Alright where should I
29:21Where do I enter from?
29:22Bottom of the bottom
29:23And remember he said fill them right up
29:27With five minutes to go
29:28Plan is just to try and get as many of those profiteroles filled as soon as possible
29:34So that Hayden can come in
29:35Finish that off
29:36And then start constructing the tower
29:38Do you think the custard's too runny?
29:41Probably a little bit
29:42You know what I would do
29:43Is I'd pipe it
29:44Spread it on a tray
29:45Chill it down in the blast chiller
29:46Yeah
29:47Use the time to just clean up
29:48Keep an eye on the caramel
29:49And then go for it
29:50I really need to get that custard cool enough
29:52To pipe into the profiteroles
29:54So it's nice and thick
29:55If it's not cool enough
29:56Then the profiterole will just fall apart
29:58Put it back in the freezer
30:00I'm really worried that Hayden is just going to have too much to do
30:04Let's go
30:05Coming to the end of my 30 minutes
30:07I've got basically all of the buns dipped in the toffee
30:10They're ready to go
30:11We haven't piped them yet
30:13But because they're all set
30:14It should make Marian's assembly a lot easier
30:17I wasn't the fastest in the kitchen today
30:20And I know that
30:21But you know what
30:22I'm going to give myself an A for effort
30:2445 minutes to go
30:27So the final changeover
30:29Let's swap
30:30Go Poe
30:31Go Poe
30:33Go Poe
30:34Go Poe
30:35Go Poe
30:36Oh my god
30:37Right you need an update
30:39Alright
30:40Absolute bedlam
30:41What have you got for me bro
30:43So what you're overseeing here
30:44Or should be overseeing
30:45Is the assembly of the croquembouche
30:47And the spinning of the sugar
30:48That's how simple it is
30:49But
30:50The important
30:51So what we've done
30:53So what we've got Poe still filling
30:55Filling the buns
30:56Toffee is done
30:57We're looking at say Marian behind there
30:59Most of the buns have been dipped
31:00But now she's got to fill them
31:01Because they've got no custard in
31:02And we're looking behind that at Hayden
31:06In the yellow team
31:07Who's now really got to finish off filling the buns
31:09And make the toffee
31:10So we're sort of to be honest
31:12Neck and neck on all three teams
31:13You know
31:14You've got to remember
31:15These are not the battle-hardened competitors
31:17They were when they left the Marshall of Kitsch
31:18Yeah
31:19They've become soft from the outside world
31:21Oh
31:22Banker's hands
31:23They've got banker's hands
31:24Exactly
31:25Freaking out
31:26Freaking out
31:27So the circus begins
31:29And I have to start assembling
31:31Keeping mine on the second bit of caramel
31:33Because it's starting to harden up
31:35Harden up
31:36Oh my god
31:37This is falling apart in here
31:39I know I've said it five times
31:41You're going to need more caramel than that
31:43Like a big pot like that
31:45But it'll cool quicker
31:47I don't mind
31:48I'll just work around that little pot
31:49My shoe pastry which is soft
31:51Is sticking to the caramel
31:52I'd scrape them all
31:54Put it back in the bowl
31:55Add a couple of eggs
31:56Don't listen to them
31:57Just keep piping
31:58The shoe pastries are busting open
32:00And the custard's leaching out
32:02Into my caramel
32:03There is a mess over here
32:05And the whole time
32:07I'm aware
32:08That I'm going to run out of
32:09Shoe pastry
32:10That's sort of the right size and shape
32:12And we are running out of custard
32:15So trying to keep calm
32:18You've got 30 minutes to go
32:20And if you want to finish
32:22Pedal to the metal
32:23Let's go
32:24Come on Hayden
32:25Come on
32:26Back in the Masterchef kitchen
32:28Straight into a bit of pastry
32:29That's what we love
32:30Hayden has got his work cut out
32:32He's got to finish filling the shoe buns
32:34He's got to finish making the toffee base
32:36He's got to assemble the entire croquembouche
32:38And then he's got to decorate it with spun sugar
32:41That he has to make first
32:42Come Hayden, we've got to start building it
32:44Yeah
32:45Hayden loves to be very relaxed in the kitchen
32:47And it just doesn't look like he's as stressed as I think he should be
32:51Talk to me, Kate, about what are your theories on building it?
32:53If you can tip the top and the side
32:55Yeah
32:56Do it all in one go
32:57Because we won't have enough time
32:59With this technique I'm either going to save a lot of time and get it done
33:03Or it could cost us a challenge
33:05Oh, break that one
33:07Great job Marion
33:10Come on Marion
33:11Alright, what do you reckon? Assemble?
33:13Yeah, assemble
33:14There is no time to think about being nervous or wondering where I am
33:20You know, all I'm thinking about is profiteroles, caramel and croquembouche
33:24That's it
33:25Jeez
33:26It's good and hot, isn't it?
33:27Holy crapola
33:29Ow
33:31Come Mads, go hard now
33:33Don't worry about the burn
33:36Thanks Jono
33:37It's only 200 degrees
33:39When I realise there's just not enough custard
33:43I think, well, what choice do I have?
33:45Because at the moment, the way I've assembled it
33:47There's a big gap in a row
33:50And if I turn it upside down
33:52It would be the leaning tower of croquembouche
33:55So I have to stuff it with empty shells
33:58Because I figure, well, the judges aren't going to eat those
34:00They're going to eat the ones at the top
34:02Are they filled though?
34:04I can't
34:06I've finished building the croquembouche
34:08And I need to put the praline base on top
34:11And then comes the moment of truth
34:13Great
34:14Yep
34:17I've seen what happened in season one
34:20There were a lot of toppled over croquembouches
34:26Oh shit
34:28Can somebody give me a hand?
34:30Oh
34:33No, just lean the whole thing for us
34:35Yep, yep
34:36I just don't want that to happen
34:38Think about what's important here
34:4020 grand to your chosen charity
34:42I'd be fighting for that
34:4410 minutes to go
34:45And this is the time where if something's going to go wrong
34:49It's going to go really wrong
34:51Gary!
34:53I just want to know whether it's going to come off
34:55I'm just like, I just want to know
34:57No!
34:58Oh
34:59Oh
35:00Oh
35:01It's an absolutely brilliant moment when Poe turns that croquembouche upside down
35:05What does that look like?
35:07Oh
35:08Oh
35:09Yeah
35:10Oh
35:11Beautiful
35:13Poe
35:14That is awesome
35:16Until
35:17No, no, no, no, it's leaning
35:19And then it starts to crumble
35:22And so do I
35:25No, it's collapsing
35:29I don't know what to do
35:32I'm just, I'm just freaking out
35:34No, no, no, no, not at all
35:36Um, um, um, um, what do we do?
35:38I'm kind of just watching it happen
35:40I just have to leave it
35:41Put it back in the cone
35:42Put it back in the cone
35:43Put it back in the cone
35:44Put it back in the cone
35:45Where is it?
35:46Oh, this is happening
35:53Hey!
35:54Yay!
35:57It actually looks like a croquembouche
35:58I'm really proud of what my team's done
35:59I think it looks fantastic
36:01My tummy is churning
36:03I honestly don't want to see what's going to happen
36:06Cross your fingers
36:13We can't believe that it's actually worked
36:16And worked beautifully
36:17So
36:19Take all the bits that aren't working off
36:21Sit
36:22You have five minutes to go
36:26Come on
36:27Come on
36:28You can do it
36:29You can do it
36:30You can do it
36:34Oh shit
36:35Gentle, gentle
36:37Gentle
36:38That's awesome
36:42It looks like it's going to stay
36:43But it is the most horrible mess
36:47But I'm thinking
36:48Hey, it's got a nice little facade
36:50If I spray enough sugar
36:51I should be able to cover this up
36:54Go the other way
36:55You're flicking it all over yourself
36:56Go the other way
36:57No, no, no
36:58Trust me, trust me, trust me
36:59That way?
37:00No, stop, stop
37:01Go the other way
37:04Hayden is getting the sugar
37:05He's making a giant mess everywhere
37:07But I really just hope
37:08He knows what he's doing
37:09I was lucky enough to do some work experience
37:13With Vincent Garan
37:15And one of the jobs we had on the day
37:17Was putting together a crock and bush
37:18And that involved putting the sponge sugar around it
37:20So I've had a bit of skill
37:22In the later stages of the crock and bush making
37:25Oh, she's off, look at that
37:29That's it, that's it
37:30I can't
37:33Oh, this is a terrible failure
37:36There's one minute to go
37:38Come on, Marion
37:39Flowers, flowers
37:42Flowers
37:43That's it, Marion
37:44Let's do the...
37:45Ten seconds to go
37:47Nine
37:49Eight
37:50Seven
37:51Six
37:52Five
37:53Four
37:54Three
37:55Two
37:56One
37:57That's it
37:58Time's done
37:59Yeah
38:00Good idea, Marion
38:02Good idea
38:03That's it
38:04Oh, back to series one
38:06Oh
38:07Yay!
38:08It looks so good
38:10Yay!
38:11It looks so good
38:12Yay!
38:13It looks so good
38:15It looks so good
38:16The challenge is done
38:18We have survived the crock bush
38:20But not only survived it
38:22We've actually done well at the crock and bush
38:24In fact, we've scaled the summit of the crock and bush
38:28Now we're on top
38:29Looking over the world
38:31I love it
38:32Are you pleased you signed up for Masterchef All Stars?
38:35Yeah!
38:37I'll tell you what's making it worth it
38:39Is $20,000 for your chosen charities
38:43If you're the winner
38:44It's all theirs
38:47The question is
38:48Whose looks the best?
38:50Whose tastes the best?
38:52We're just about to find out
38:53Oh
39:05I love this
39:06Bring back the crock and bush second time round
39:07It was bad enough the first time
39:09Mr. Zumbo
39:10And it hasn't got any better
39:11I think what made it really really hard is
39:13It was a relay
39:14So
39:15Whoever went first
39:16Effectively
39:17Set the team up for either success
39:19Or struggle
39:20What do you reckon?
39:21You know
39:22As much as this is all about
39:23These
39:24Ex-contestants
39:25You know
39:26Raising money for their chosen charity
39:28And it's all about fun
39:29They were serious
39:30Oh there's a bit of pride on them
39:31There is
39:32You know
39:33They've got burns on their fingers
39:34And they've all done an amazing job
39:35And it's really lovely to see
39:36How far they've come
39:37Should we get the first one in?
39:38Let's do it
39:39Let's do it
39:46Wow
39:47Look at that
39:49Spectacular
39:53Fancy pants
39:55Wow
39:57Callum
39:58I was watching you pipe those
40:00The choux pastry
40:01Unbelievable
40:02Yeah
40:03Yeah actually
40:04After the
40:05After I finished MasterChef
40:06I was selling
40:07Macarons
40:08At
40:09Adelaide Central Market
40:10Yeah
40:11And I was making about a thousand a week
40:12So I think it was kind of
40:13Just the same sort of
40:14Motion I was doing it today
40:15Should be able to do it
40:16Yeah
40:17Should be alright at piping
40:18You know what I love about this
40:19Is that big swirl of sugar
40:20Particularly around the top
40:21It just looks really sophisticated
40:22The caramel looks fantastic
40:24And that's all we're going to tell you right now
40:26Now get out
40:27Awesome
40:28Thanks guys
40:29See you later
40:30Wow the red team's done a spectacular job
40:36That looks beautiful
40:37Yeah
40:38Elegant
40:39Everything's on there
40:40And the caramel looks dark and rich
40:43Hopefully it doesn't taste burnt
40:45Look at the base
40:46There are none of the fritter rolls are split
40:48None of the maroos and custard
40:49Yeah
40:50There's a really good integrity there
40:51It looks
40:52It looks all proportioned
40:53Yeah
40:54Let's go then
40:55Let's taste
41:19That is so tasty
41:36Yeah
41:37The caramel is just absolutely sweet
41:38Yeah it's what caramel should be
41:39Absolutely to the point you know
41:40So it's got that slightly burnt flavour
41:43That makes it savoury
41:45And on top of that
41:46Profiteroles I reckon are excellent
41:48They're crusty
41:49They've got their crunch to them
41:50And lovely smooth custard
41:51That's all three points for me
41:52And I think it's
41:53I think it's brilliant
41:54I really loved
41:55I really enjoyed that
41:56The caramel was caramel
41:57The custard was silky and smooth
41:59And the profiteroles were a nice size
42:01Adrian, what do you reckon about the caramel coverage of those profiteroles?
42:05Oh the caramel coverage has been inconsistent
42:07I mean you can see
42:08Some way I don't even have very much on it
42:11So when you eat the profiteroles
42:13These jagged edges can be quite sharp
42:15So it's very hard on the teeth
42:16And then you just don't get that full caramel experience
42:19And then you've got
42:20It's fine if it's like that
42:21If it's that creme brulee crust
42:22That's beautiful
42:23That's fantastic
42:24That's exactly what you want
42:25But here when it gets really thick
42:26Eating that
42:27It's a bit like eating the beer bottle
42:29Rather than drinking the beer
42:30A wonderful croquembouche
42:32Maybe a little bit too much caramels
42:34On some of those buns
42:35Fantastic, well that's the first croquembouche down
42:37Let's get the next one in
42:38Oh
42:41Hang on a minute
42:43Hang on a minute
42:44Hang on a minute
42:45That looks
42:47Oh wow
42:48That looks like
42:50That looks identical
42:53Get out of here and go get the real one
42:55We like the look of yours better Adriana
42:57Don't break it
42:58I won't break it
42:59Hurry up Julie
43:00See that's better
43:01Oh look at that one
43:02That's the mini one of that one
43:03It's like one of those really bad comb overs
43:15Or George's back
43:17Can the four of you leave?
43:20Quickly
43:21Awesome
43:22Time to take
43:23Thank you
43:24I think it looks a lot more compressed
43:29Yeah
43:30It's a bit more squashy
43:31The balls weren't dried out as much
43:32Beautiful colour on the caramel
43:34They had a problem with this spun sugar though didn't they?
43:37I mean it's only over half the croquembouche to start off with
43:40Well it's a little bit overcooked
43:41See how brittle
43:42You can see how brittle it is
43:43It's how it's snapped off
43:44Well look it's not as big
43:46It's not as sugary
43:47The question is does it taste better?
43:49Yeah
43:59You get the pretty one on the top
44:01You get the pretty one on the top
44:02You get the pretty one on the top
44:03You get it
44:04Oh, that's Mr. Preston's for sure
44:07Cheers
44:08Caramel smells good that's for sure
44:12Oh dear
44:13Mmm, I've been stitched up
44:25I've ended up with a profiterole with no custard
44:30Which was one on the top
44:31So obviously
44:32This is the one on the top
44:33They got to the end they've put an unfilled profiterole as their hero
44:47That poem
44:48Flavours are all good
44:49I like the custard, lots of vanilla, good consistency
44:52The choux bun's a little bit soft but I think if they've had problems with the structure
45:00Then that tells you that those choux buns weren't dry enough
45:03The custard for me is the highlight, I love it
45:05I could just, well that's what I've done
45:07I've picked out all the custard
45:08And I love the caramel around the outside
45:11It's got this lovely sharpness and bitterness to it
45:13Beautiful
45:14The custard for me, it tastes great
45:16Yep
45:17But the texture is very, it's not smooth
45:20It might put too much cornflour
45:22Okay
45:23They may not have whisked it before they put it in a piping bag
45:25Okay
45:26But the caramel tastes great
45:27I really like the taste of the caramel
45:29I really enjoyed that, so it tastes good
45:32I think it's time to get the next croquembouche in
45:35Yep
45:43Ooh, look at that
45:45Wow
45:46Wow
45:47Looks good
45:48Do you feel confident?
45:49Um, I am, I am fairly confident
45:50Um, obviously like any dish that I cook
45:51We get to the end and I go, I could have done that differently
45:52Could have done that differently
45:53Yeah, not bad
45:54Hayden, you're the spin doctor
45:55You put all that sugar on there
45:56How come you picked up that technique so quickly?
45:57Because that's really good
45:58Um, Vincent Godin taught me how to do it
45:59Ah
46:00I spent some time with him at Patisse, so
46:01Okay, so you've picked up a few tricks
46:02Yeah, we've made a few of those
46:03Yeah
46:04And who's your main competition?
46:05Red team
46:06But we can only go on visual
46:07Yeah, visual
46:08This is true
46:09And we go on taste
46:10Yes
46:11And talking about taste
46:12Oh, can we shout?
46:13No
46:14That's good
46:15That's good
46:16That's good
46:17Thank you
46:30Thanks guys
46:31Enjoy
46:32Thanks
46:33Adriano, are you impressed with the look of it? The sponge sugar?
46:38Yeah, I love the sponge sugar
46:39Hayden had a great technique
46:41You'd buy it for sure, wouldn't you George? It looks good
46:43100% and I can't wait to taste it, shall we?
46:46Let's do it
47:10Stuck in?
47:11Let's
47:16There's no doubt that that's the smoothest, silkiest custard out of all of the teams, it's absolutely beautiful
47:41Yeah
47:42I'm finding this really sweet
47:44For the simple fact that that caramel hasn't been taken further enough
47:48The custard is delicious
47:50But I also like the fact that when the custard's just a little bit more viscous
47:55Yeah
47:56It adds to that texture
47:57Okay
47:58Alright
47:59You don't like that custard as much as the other one of the others
48:01I like the custard from the red team
48:04I love this custard
48:06George, just you know, me and Adriano, we reckon this is the best custard of the three
48:10Well, it's funny you say that Adriano, you like this better because yours wasn't that consistency
48:14No
48:15And because it also makes the inside of the bun soft
48:18Yeah, it will make it softer but it tastes so good
48:20I love it, I love it
48:21It's, it really is, I can't make up my mind which one I prefer
48:25I think if I look at it, blue team's out of the running but it's between red and yellow
48:30The yellow one looks better than the red one
48:33The custard, we'd argue about the caramel, I think we'd all agree the red team is better
48:38Um, you know, in terms of the actual choux pastry
48:41Yeah, it's lime ball, isn't it lime ball?
48:43For the first MasterChef All-Stars challenge, we asked you to scale MasterChef's Everest
48:58Adriano Zumba's crockenbush
49:01Now you know what those letters stand for in his chest
49:05A to Z of pastry pain
49:12You all roast the occasion
49:14However
49:16There can only be one team that wins the $20,000 in this first MasterChef All-Stars challenge
49:24And that team
49:29Is the other team
49:35What's being the Lego head?
49:44Adriano, what did you love about the yellow team's crockenbush?
49:47The yellow team's crockenbush for me was, it was very beautiful
49:50The angel's hair was, was so well done
49:52It's just starting to melt and just shone through to the caramel
49:56Then the profiteroles were nice with the caramel, and the custard was silky.
50:01It tasted well of vanilla.
50:03I really enjoyed eating it, so congratulations.
50:08So hard to pick between those two teams.
50:10I mean, really, it was a little bit better here, a little bit better there, not so good over there, a little bit better here, a little bit better there.
50:19And what it came down to, I think, was that custard was so smooth.
50:24And it looked so beautiful.
50:27Red team, I mean, an amazing job, and those, the consistency of your roles was fantastic.
50:33It looked great, and really, it could have gone either way.
50:37But today, it just went to the yellow team.
50:41Can you wear blue pants tomorrow, please, Matt?
50:45It's the curse of the pants!
50:49Yellow team, congratulations, you've won $20,000.
50:52$5,000 for each of your chosen charities.
50:56Kate, Tier Australia, they get $5,000.
51:00Hayden, $5,000 for Boys Town.
51:03Danny, $5,000 for the Starlight Foundation.
51:07And Kuma, $5,000 for Doctors Without Borders.
51:11Say it in French.
51:12Well, here's to all of our stars, but to the yellow team, you are the victors today.
51:26So you've done a great job for your charities, well done.
51:29But not only that, you've done yourselves a great job because you get a fantastic advantage in the next challenge.
51:37And should I tell you?
51:38Yes.
51:39No.
51:40Because that would spoil the surprise.
51:43What I can tell you, though, is Adriana Zumbo won't be there, and we've got something special for you.
51:49Adriana Zumbo, thanks again for coming in and setting the challenge.
51:52And this croquembouche, we think, looked extra special.
51:55Well done.
52:03That's it.
52:04Done for the day.
52:06Go home, get some sleep.
52:07Bye.
52:08See you, guys.
52:09See ya.
52:10Well done.
52:11Good work, man.
52:12Congratulations.
52:13Oh, my God.
52:15Today's challenge has been a little bit of a trip down memory lane, but also a rude awakening.
52:21MasterChef All Stars has started.
52:24Next time on MasterChef All Stars.
52:27Another day, another charity dollar.
52:30Three teams go head to head in a quick fire showdown.
52:34I think it's going to be a great challenge.
52:37Four rounds, four cuisines and $20,000 up for grabs.
52:43This is so exciting.
52:44Everything is going wrong.
52:46Oh, my God.
52:48This still makes me so goddamn nervous.
52:50Don't be nervous.
52:51You're an all-star.
52:52I'm seriously out of my depth here.
52:54Bye.
52:55Bye.
52:58I'm sorry.
52:59Bye.
53:01I'm sorry.
53:02I'm sorry.
53:03예뻐 luck.
53:04Tell me what the pain of music.
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