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05:20ederim.
05:20abone olabiliyor.
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05:43abone olabiliyor.
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05:57abone olabiliyor.
05:58İyi mi?
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06:08Habluluk.
06:16İzlediğiniz için teşekkür ederim.
06:20ve tekrar.
06:21We are not entirely sure about the shape.
06:25Paris-Brest is a choux pastry ring with crackling filled with a beautifully made muslin cream
06:30and a beautiful decoration on top.
06:33We're not going to lie about this but we've never really heard of this Paris-Brest before.
06:37The choux pastry has to be crispy on the exterior and light and fluffy in the interior.
06:43Classic Paris-Brest, so yeah, let's go on.
06:45We've asked our team not just to stick to the classic Paris-Brest but to elevate it with stunning decoration
06:51and beautiful flavours.
06:54Yuzu, that's not white chocolate.
06:56Oh, it's fruity.
06:58Good morning, Chef.
07:00Morning, Chefs.
07:00Have you made Paris-Brest before?
07:02I've never even heard of one.
07:04I see, okay.
07:06What ingredient have you chose?
07:08A coffee mousse with a caramelised walnuts on top.
07:11Well, by mistake, I chose Yuzu Inspiration.
07:13Lovely.
07:14I thought it was white chocolate.
07:15And actually, it can work.
07:17Really?
07:17But you need to balance it well.
07:20Yes.
07:20Father and son duo Olly and Simon both run their own chocolate businesses in Cheshire.
07:24Look at the skill.
07:26Teamwork makes the dream work.
07:27And they're hoping to ace the competition.
07:30Come on, let's go.
07:31What's the power dynamic like?
07:33Who's the boss?
07:35It's always going to be Poppa Choc, isn't it?
07:37Oh, hello.
07:38Little boy.
07:39Yeah.
07:40While Olly and Simon have to work with an unfamiliar ingredient.
07:43Oh, we have Yuzu in here, aren't we all?
07:45Do you want to melt me a bit of that?
07:46In an already unfamiliar pastry.
07:48That tastes amazing.
07:49Does it?
07:50Pecan muslin.
07:51Valentina and Aurora.
07:53Pecan berlin.
07:55Have equipped themselves, but they tried and trusted.
07:58Coffee.
07:58It's going to go inside to our crackland.
08:01You put coffee in everything.
08:02I will drink coffee no stop.
08:04I think she drink three or four before coming in.
08:06Put the coffee bean there.
08:08Coffee lover Valentina works at a luxury cafe in London.
08:12While friend and fellow Italian Aurora.
08:15We both win.
08:16Find stimulation from a less conventional source.
08:19Do you think you'll deal with the stress okay?
08:23And just find out.
08:24It's a little bit too much.
08:25The first day is a lot.
08:27Yeah, it's a great day.
08:27New kitchen, new ovens, where's all the equipment?
08:30Yeah.
08:30Strange ladies in dresses coming to talk to you.
08:32Yes.
08:33I understand.
08:34There.
08:36Right.
08:37Yuzu.
08:37It gives it a zesty citrus vibe, so I'm going to be using the yuzu.
08:41Simon and Ollie might have had a happy accident with their citrus.
08:45I'm taking out the juice from the lemon and lime.
08:49But for Urban and Avnit, it was a deliberate choice.
08:52We're going to have lemon, lime and basil gel.
08:55The milk chocolate muslim.
08:57Milk chocolate and basil.
08:59Unexpected.
08:59We need to be kind with the basil and not put too much into the mix.
09:03You guys are familiar with the Paris-Brest?
09:05Yeah, a bit, yeah.
09:05That is a little French accent.
09:07So of course you know the Paris-Brest.
09:09Originally from Limoges, Aubin and Indian-born Avnit worked together at the Stafford in London.
09:14So what are you going to play?
09:16And they hope to hit all the right notes in the competition.
09:22How's the chemistry between you?
09:24I think it's great because we're quite the same mentality.
09:26We like to push each other.
09:28We could fight, but not so much in the end.
09:30Hey, don't fight it today, sir.
09:33While the Stafford must also take care to prevent their flavours from fighting each other.
09:38So I'm going to make the milk chocolate cream.
09:41A shisha loki.
09:43I'm going to make the hazelnut krali.
09:45By pairing long-established allies.
09:48It sounds a little bit classic, so nothing adventurous today.
09:51It's the first challenge you might go safe, is that what you're saying?
09:54A bit safer.
09:54Strategy.
09:56They're used to delivering exquisite desserts at Edwardian hotels.
10:01While outside the kitchen, they enjoy getting to grips with an eclectic range of hobbies,
10:06including ceramics and electronic dance music.
10:10I studied music production.
10:12How do you dance to EDM music?
10:13I just go with my head like this.
10:16Like this, yeah.
10:17Like this.
10:18That's it.
10:19Just random dance.
10:20What about this one?
10:22It's like a marriage dance.
10:24All right, chefs, good luck.
10:26This is for the moustu.
10:29With their filling setting...
10:30I'm making the choux pastry now.
10:33It's time to tackle the most important part of the challenge.
10:37I think we're confident about the choux paste.
10:38As professional pastry chefs, it's assumed they know their way around choux pastry.
10:43I can't remember the method of the choux.
10:45I have no idea.
10:46So, instructions here have been kept to a minimum.
10:49The choux bun is always the same process.
10:51Bring the butter with the milk to the boil.
10:53You add the flour inside.
10:56Mixing it without getting any lump.
10:59Impermilla, I think that is the right word.
11:01The flour.
11:02When the flour is fully combined...
11:05Looks good.
11:06...egg must be added to the batter, ideally while it's being mixed in the stand mixer.
11:11Right, let's go with this.
11:13...where it must be worked until it reaches the desired consistency.
11:16When it's full, it needs to create a perfect V.
11:20And it's still not creating the V.
11:22So, I'm going to add a bit more liquids.
11:25Nice and soft.
11:27OK.
11:28That should be good, I'll actually eat it.
11:30OK.
11:30But not everyone's batter is running so smoothly.
11:33It might come together.
11:35No?
11:36It's blue.
11:37Batter needed time to melt it completely.
11:40Try to start it again.
11:42Start again.
11:44Sardinian team captain Sylvia and her Ukrainian teammate Irene usually create beautiful patisserie
11:50at the Beacon Country House in Kent.
11:53Where's the kids' section?
11:54But downtimes are a rare commodity for these busy working mums.
11:59Is that the choux pastry?
12:00No, this is Romanko.
12:02It is.
12:02We have to do it again.
12:03Yes.
12:04She's going to do it now.
12:06And how much time do we have left?
12:08Um...
12:09Chefs, you're halfway through your secret challenge.
12:11OK.
12:12We'll leave you to it.
12:13Still have time loads.
12:14Why are they called Paris breasts?
12:16Oh, they were made to celebrate the Paris to Brest long distance hiking race.
12:19Oh, nothing to do with the fact that they're from France and they're shaped like a booby.
12:24Mmm, Ellie, if your boobies are shaped like that, maybe you should go and see someone.
12:28Fair enough.
12:32That's fine.
12:33Traditionally, a Paris breast is made with a layer of Krakenland to add flavour and texture.
12:38Crackling melts and it's going to create a nice crispy crust.
12:42Simon and Ollie...
12:43Let's go.
12:44...have skipped this step.
12:45And while most teams are taking great care with their oven settings...
12:49So we went for 40% fan.
12:52...to guarantee pneumatic walls of choux...
12:55Mamma mia.
12:56...they are not.
12:57We are winging it.
12:59We didn't say exactly how long we should put those in for.
13:01They don't seem to be rising anymore, so...
13:04Well, they're just drying out then, aren't they?
13:05They're just drying out.
13:06That's okay.
13:08Looks like Paris.
13:09Decoration.
13:10What do we do for the decoration?
13:12Benoit and Cherish are expecting elaborate decorations.
13:15If in doubt, just make caramel, right?
13:17...that show off the team's creative flair.
13:19I am cutting the ginger and putting it into the sugar syrup.
13:26But not everyone has a plan.
13:28Oh my God, no.
13:29But we're going to decorate it with.
13:30We didn't get anything.
13:31Morning, chefs.
13:32Morning.
13:32Morning, chef.
13:33You have to glue up that Paris breast today.
13:35So is there any intricate decoration?
13:38You didn't choose any chocolate or anything like that, so you can't use any?
13:41No.
13:42Unfortunately.
13:43The flavours, pistachios, fresh raspberries.
13:45Also added a touch of cherry, just because we like the berries with the pistachio.
13:49Well, make it look nice with what you got.
13:51Yes.
13:53Londoner Sophia and Frenchman Will met our global hospitality company, Levy.
13:58Oh.
13:58Go ahead, boss.
13:59Not content with stretching themselves in the kitchen, they do it outside as well.
14:05You doing that leg?
14:06OK, I'll do that leg.
14:07Can we check in?
14:08Make sure that each other's all right.
14:09On the same page.
14:11Yeah.
14:12I think a little bit nervous when the judges came.
14:14Now it's happened, I can relax for a minute?
14:17Yeah, a little bit, yes.
14:19But in this competition, there's no place for complacency.
14:22It's looking dark.
14:23No, no, no.
14:24They're meant to be dark.
14:25To achieve a crisp, dry shoe.
14:27Well, they're coming up now.
14:29It initially needs to be baked on a high heat, before the temperatures drop to dehydrate
14:33the pastry.
14:34How much longer do these need for a second?
14:37Er...
14:3730 minutes they will import out.
14:39Do this too early.
14:40If you open the oven now, they will collapse.
14:43And the doughy chute will emerge from the oven.
14:46Turn down to 160.
14:47Yeah.
14:47Don't worry, they're fine.
14:49OK, that's my second chute, though.
14:51How much time do you have?
14:54Chefs, you have 30 minutes left.
14:57Fingers crossed.
14:58While Sylvia and Irene face a nervy wait.
15:01Let's go for it.
15:02Seeing if this has worked.
15:03Is it coming out?
15:04Yeah.
15:05Everyone else is assessing their bakes.
15:07They look good.
15:08They look like delicious.
15:09Goldy, nice and brown.
15:11I'm not happy with it.
15:13Most of them collapse.
15:14I did expect it to bake differently.
15:17Hello, Benoit.
15:19Hello, my friend.
15:20It's not baked enough.
15:21It's very flat.
15:22Yeah.
15:22And very soft.
15:23Would they go back in the oven?
15:25Let's try.
15:25You think they might still rise a bit?
15:27Look at the time as well.
15:28Make sure you have enough time, yeah?
15:30Chefs, 15 minutes till the judges would like to see your parry breasts.
15:33God, take me back to the chocolate room.
15:35Please don't close the oven.
15:36I didn't close it properly.
15:38While two teens wait on their wills...
15:40Shall we start to pack?
15:41Oui, chef.
15:42Everyone else is peddling furiously for the lime.
15:45This lemon lime and basil gel.
15:47We just made them a little bit big.
15:50So now the cream is not enough.
15:52The hazelnut praline.
15:53I'm gonna pipe it everywhere.
15:56They don't seem to be rising anymore.
16:01Should we dust the tops first with icing sugar?
16:05I need to just put pistachios.
16:06Oh, my God.
16:08I think they should have been a bit buttery.
16:11I think we'll just go for it.
16:13Chefs, you have five minutes left.
16:15Pecan praline.
16:19I don't think we have enough.
16:21Some of them break.
16:23No, finisio, finisio, finisio, finisio.
16:25White chocolate filentine.
16:29Just gonna get these done as nicely as I can and then run home.
16:35Creme musseline.
16:36I need to see if I have time to decorate it.
16:39They've made nice chocolate.
16:41The judge is gonna say, what have you done with your time?
16:43Cake, cake, cake, cake.
16:45This chocolate ganache is split.
16:49Chefs, you have one minute left.
16:51One minute.
16:52Mamma mia.
16:54Every single one of these is unique, just like us.
16:56Howdy, we can make it.
16:58We pray.
17:00How many are we missing?
17:01We're missing, so...
17:05Chefs, your time is up.
17:08Please step away from your prairie breasts.
17:11No, no, we forgot the praline.
17:12I mean, it's done now, it's fine.
17:14Yeah, you were scaring.
17:15Now the hands are shaking.
17:16My hands are shaking.
17:17Beautiful.
17:18Well done.
17:18And we've got 24 pieces of pastry.
17:22Yeah, two.
17:32The chefs will now face the judges for the first time.
17:35Oh, God.
17:37OK.
17:37Yeah, it'll be fun.
17:39Sophia and Will from Levy, please come forward.
17:41OK.
17:45The shoe pastry itself is baked correctly,
17:47but I would have wished you had the opportunity
17:50to create a little element of decoration on top
17:53just to show us a little bit of skills.
18:01We made such a praline muslin and a cherry gel.
18:05Very classical combination, but delicious nevertheless.
18:08I really like the shoe pastry.
18:10It's light, it's airy, it's crispy on the exterior.
18:14Overall, I think you did a marvellous job.
18:17Thank you.
18:23You incorporate a lot of technique into your peri breast.
18:27You have actually dipped the hazelnut,
18:29the little cheeky chocolate curl.
18:31However, is it neat?
18:34No.
18:35We choose hazelnut praline milk chocolate cream.
18:38Fiontine grunge.
18:39There's texture, the fiontine, the milk chocolate.
18:42There is firework on my palate.
18:44It tastes better than it looks.
18:45So well done.
18:46Thank you.
18:52I like the sleek and simple elegance with the fibres.
18:56I like that.
18:57This milk chocolate muslin.
18:59To bring the twist, we did lemon lime and basil gel.
19:01The shoe pastry is nicely baked.
19:03I can taste the flour that is in your creme muslin.
19:08And also you can see that the gel is very, very greeny.
19:12Welcome to day one.
19:14We have a lot to learn and a lot to do tomorrow.
19:16So we'll see you later.
19:17Thank you.
19:17Thank you.
19:23The crackling, it looks sort of like a tiger kind of skin,
19:26which I really like.
19:28That little chocolate decoration,
19:30it's only a little simple square, but it's sleek.
19:34Inside, we add pecan, praline, or muslin.
19:37There is a good, well-baked choux pastry.
19:41And also, I like the texture of your muslin.
19:44It's very light and fluffy.
19:45The precision is one of the best that I've seen.
19:50I hope that put a smile on your face.
19:52It will.
19:52Thank you.
19:59Your peri breast is not as proud as I like it to be.
20:03And it's only 17 on the table.
20:07So we made the creme muslin with ginger and some rum.
20:11The shoe is a bit on the dry side.
20:14I wish there was a little bit more ginger.
20:16And also, it's very rough.
20:18Definitely, yeah.
20:20Yes, and tomorrow is a big day.
20:22Thank you.
20:29Chef, look like you have a very challenging day.
20:33Mm-hmm.
20:34We did.
20:34Some is with creme, some is empty.
20:37Let's not beat around the bush.
20:38It's been a disaster.
20:39Yeah, sure.
20:40Let's hope it tastes somehow nice.
20:43We have a milk chocolate and coffee ganache
20:46and a yuzu muslin on the inside.
20:50The shoe is uncooked.
20:52The muslin is very claggy for me.
20:55There is nothing that is right in this peri breast.
21:00I'm sorry.
21:00No, no, no.
21:01It's right.
21:01But to finish on a positive note, the yuzu element, I really like.
21:07Thank you both.
21:08Thank you.
21:08Thank you.
21:09We were kind of hoping the first mystery challenge might be a bit of chocolate work.
21:13It definitely exposed our, you know, massive weakness.
21:17French patisserie is not my strong point.
21:21I feel a little bit released.
21:25It went okay.
21:26Yeah.
21:28It's not too bad.
21:29No.
21:29Only the shoe placed only.
21:31We know what we need to do now.
21:33Full power.
21:34Full power.
21:34Yes.
21:35Tomorrow's gonna be fresh and full power.
21:36Yes.
21:48Just one challenge remains before Benoit and Cherish decide who will be leaving the competition.
21:57Welcome back, chefs.
21:58It's time for your first showpiece challenge.
22:01And to tell us more, our resident French man, Monsieur Benoit Meline.
22:06Chefs, today the challenge is to create a chocolate or sugar showpiece inspired by your favourite childhood toys.
22:14Mine was Action Man, obviously.
22:16But whatever you go for, your showpiece must be hyper realistic and stand at least a metre tall.
22:24This is gonna be super cute.
22:25I would do my old rocking horse, Cinnamon.
22:27If anyone needs a ride, let me know. Cherish.
22:31Chef, within your showpiece, you must disguise a dessert so well that it leaves us trying to work out where
22:39the dessert is hidden.
22:41Your dessert must be inspired by my favourite, crumble and custard.
22:46Think carefully how you're gonna elevate this little Humber pudding.
22:51Chefs, you had an hour and a half last night to prep and now you have a further four hours
22:56to complete this challenge.
22:57Good luck and your time starts now.
23:01You set timer.
23:03We're gonna do a rocket.
23:05What would you guys do for toys?
23:07Well, there's this little teddy bear that whenever I walk past a shop, I will wave to the teddy.
23:14And one day when I saved enough money, I bought the teddy.
23:18I used to make Barbie and Ken go away for sexy weekends.
23:21Oh, my gosh.
23:22She used to take a new cliche.
23:23There was a baby one as well because the weekends went well for them.
23:26Yeah, I don't remember playing with anything else.
23:28So what we're making today is a child's toy garage.
23:33For their very first showpiece, we've asked our team to do a chocolate or sugar showpiece inspired by childhood toys.
23:42Believe in yourself.
23:43This is the tallest showpiece that we have asked the chef to create for us.
23:48It must be one meter tall.
23:51It's a will.
23:52I want life.
23:54I want personality.
23:55I want you to bring me into your childhood.
23:58This is going to be very girly.
24:01They also have to make a dessert inspired by crumble and custard.
24:07To be honest, it's one of my favorite desserts.
24:09We want multiple textures.
24:11Chestnut flour.
24:12That's to add something different.
24:14And a minimum of four components.
24:17I'm just cooking the pears.
24:21Cardamol, whole star anise.
24:22It will cook with the apple.
24:24Most importantly, the ingredient has to marriage together in perfection.
24:29We've just added the miso and I can't wait to discover what they've got prepared for us.
24:34We very much know what we're doing today, so we'll enjoy every moment, won't we?
24:38Absolutely.
24:39That's the plan.
24:42Good morning, chef.
24:43What have we chosen for your childhood?
24:45Beautiful toys.
24:46We've chosen a rocket.
24:49Mmm.
24:49It's because of Tintin or Tintin.
24:52Oh, Tintin.
24:53Yes, yes.
24:54Goes to the moon.
24:55Exactly.
24:55Did you add one of those?
24:57A little mini Tintin rocket?
24:59No, unfortunately.
25:00You wish you had?
25:01Yes.
25:02The rocket will boast a clear sugar window and conceal a chestnut tart filled with three types of
25:08of apple, strawberries sautéed in balsamic vinegar paired with Calvados custard.
25:13Why did we choose strawberry and Calvados?
25:16That's for me a first.
25:17So, I was thinking about crumble apple.
25:21Yeah.
25:21And strawberries.
25:22Yeah, and Calvados.
25:23And the Calvados came along.
25:25Strawberry Calvados.
25:26It's a new cocktail.
25:28Exactly.
25:29In the making.
25:31And they're not the only team favouring this classic French tipple.
25:35It's a classic custard but it's going to be a Calvados custard.
25:38We did spot a bottle of Calvados over there.
25:40So, I mean, we've got a Calvados competition.
25:43What can I say?
25:44It's like medicine.
25:44Cheers.
25:45I can't deal with it in the morning.
25:46It's too much.
25:47It's been a while.
25:49A bit more in.
25:50Yeah.
25:52G'day, g'day, Simon and Ollie.
25:54Hi, Ellie.
25:54This is the bit we've been looking forward to.
25:56I mean, yesterday, I won't talk about yesterday but it's...
25:59Dead and gone.
25:59Yesterday's gone.
26:00But we've got to make sure we get this right.
26:01I mean...
26:02In a way, there's a lot more pressure on the line today.
26:04Don't remind me.
26:07The two chocolatiers are building a replica of the toy garage
26:10that Simon handed down to Ollie when he was two years old.
26:14Twelve moulded chocolate cards will conceal apple crumble
26:16and Calvados custard petit gâteau.
26:20I see there's something that's quite lumpy over here.
26:22What is this?
26:23That's the Calvados custard.
26:26I don't like lumps and bumps on my palate.
26:28I keep going back to it and whisking it.
26:30I will keep doing that, I promise.
26:31OK, and on that bone shell, we'll leave you go.
26:34While Simon and Ollie hope their chocolate skills...
26:37I'm going to make the caramelised white chocolate,
26:39which is white chocolate burnt in a pan.
26:41..will help them recover from yesterday.
26:43Everything we've practised has worked perfectly.
26:45I'm not saying we got overconfident,
26:46but everything we did was, like, happy with that.
26:51Those are the horses to bring the carousel to life.
26:54Urban and Avnit, that's the badder of Shul,
26:57are also channelling what they know.
26:59What's the idea behind your showpiece?
27:02Straight away, I thought about the carousel.
27:04The carousel.
27:05Yeah, because that was one of the toys I had when I was a kid.
27:09Hidden in the carousel,
27:10the Stafford's crumble and custard reinvention
27:12will be packed into another shoe pastry creation
27:15topped with a tonka bean ganache.
27:20Pastry chefs, they spend their time in the shop for DIY, you know?
27:24Sometimes they need to do a bit of building skills, yes.
27:27But not all of the chefs...
27:29Look. Bang.
27:30..are working to the same exacting standards.
27:33Oh, no.
27:35We have done a mistake,
27:37and I think that it's because
27:38how we have sticked this one yesterday.
27:41And for Valentina and Aurora,
27:43this could prove very costly.
27:45I'm losing too much time with this.
27:48So the only thing that now I can do
27:50is making both of them again.
27:53How's it going, Vale?
27:54Do I lie?
27:58Valentina's hoping to build a giant shape-sorting toy.
28:01Concealed in the shapes will be petit gateaux
28:03of butterscotch apple, crème brûlée,
28:05and pine nut crumble.
28:07Are we going to have a sense of fun in there?
28:09Maybe if we are lucky, we can play.
28:12OK. Are we playing?
28:13No, we don't play.
28:15Well, is the sphere a little bit too big?
28:16Yeah, yeah.
28:17Ah, miscalculation on your part.
28:20There's no room for miscalculation.
28:23We've had one hour ten.
28:25If the chefs want to achieve structurally sound showpieces.
28:28That's going to be the fit of the showpiece, yeah.
28:31Especially so at Loki and Ashish's table.
28:34We are making a monster truck.
28:37Monster truck is something me and my brother always liked
28:42when we were a child.
28:43It's a little tribute to him.
28:46Their big-wheeled monster will need to be robust enough
28:49to carry a sharing entremet of almond sponge,
28:52pear and ginger compote and rhubarb gel.
28:56They look epic!
28:59I have a big tooth to throw you.
29:00Oh!
29:02Super cute.
29:03What's his name?
29:04Dinesh.
29:04He's quite young for a car.
29:05And how's everything going today?
29:07Do you feel like you're on time?
29:08Yeah.
29:09If I stop talking to you, you will be.
29:14This is teapot.
29:15I feel like I'm making surgery.
29:17So this is a tea set.
29:20It's going to have tea cups and little spoons
29:23and chocolate plates to play with.
29:25For her team's showpiece, Sylvia's also taken a cue
29:29from a close family member.
29:31My father was a carpenter and he used to make all these sets for me,
29:36like a little cabinet with a door, where I could put my little toys.
29:41I'm in my father's shoes today, like Geppetto.
29:45Stacked on her kitchen cabinet shelves will be white chocolate cups
29:49of cherry compote, set custard and almond crumble,
29:52all buried under a swirl of mascarpone.
29:55At the moment, I don't see a structure.
29:57How is your time management?
29:59Are you going to complete a showpiece for us?
30:01Yes, we will.
30:02We're going to put it in two pieces because it's 30 kilos of chocolate.
30:06How much?
30:0630 kilos.
30:08That's a big toy, isn't it?
30:09Yeah.
30:09OK, keep cracking.
30:10I need to paint.
30:1130 kilos of chocolate doesn't build themselves up.
30:14Let's keep painting, yeah, exactly.
30:16How much time do we have?
30:18Chefs, you're halfway through your childhood toy showpiece challenge.
30:23On time.
30:24All right.
30:24Yeah.
30:25Absolutely no way you're getting four in a row there.
30:29By now, the chef should be building their desserts.
30:32This is the bear and ginger compote layer.
30:35I'm painting their components.
30:38I'm giving it a wooden effect, you know, like you hand paint it.
30:41If they're to stand any chance.
30:44I'm putting the Calvados in.
30:45Of colourfully completing.
30:47That's Noddy's car, is it?
30:49Noddy's, yes.
30:50The tallest chocolate showpieces Cherish and Benoit have ever demanded.
30:55Size is important when it comes to this sort of thing.
30:57Go hard or go home.
30:59Go big or go home.
31:01I'm making the three dimensional one, OK?
31:04Where we gonna hide our cake.
31:07But Valentino is still making components that haven't even set yet.
31:13One, two, three, four.
31:14See you later.
31:15Ah!
31:18While Simon's hit a snag with his white chocolate.
31:21It's never gone as dark as this.
31:22I think we're about to do another one.
31:23I would cut losses and make a new batch of that.
31:26We live and learn.
31:28And Sophia's also gone too far with her tart case.
31:32Now you can taste the bitterness.
31:34OK.
31:34It's just a bit too brown and it's a bit bitter and I don't want to serve that.
31:38So we're just gonna go again and get it going.
31:41I'm starting to panic a little bit.
31:43Why are you panicking?
31:44Time.
31:44Yeah.
31:45Is it going OK though?
31:46You just feel the pressure?
31:48Mm-mm.
31:49Mm-mm.
31:49Yeah, yeah.
31:50Fair enough.
31:52I'm panicking now.
31:53We're a bit behind now.
31:55And we need to...
31:57Not at all for half an hour.
31:58Push.
32:01Really have to push now, huh?
32:07This is the colour we're looking for.
32:09Wanted to see the caramelised brown pieces rather than it all being brown.
32:12As Simon's caramelisation works second time around...
32:16Just allow that to set.
32:18...Sophia and Will...
32:20Sugar work is not my forte really.
32:22...are the first of this year's teams to attempt sugar work.
32:25It's flipping hot.
32:27Et voilà.
32:28Something went wrong.
32:30Something went wrong.
32:31Something went wrong.
32:31Chefs, you have one hour left on your childhood toy with a hidden dessert challenge.
32:36How come we can do it?
32:38Yeah, I've got to get it all together, haven't we?
32:40Yeah.
32:41The first showpiece challenge of the series.
32:44I'm very excited about some of the toys the teams have been playing with.
32:49The lamp are coming because I don't have the sleeve.
32:52I'm sorry.
32:54Starting with Valentina and Aurora, what did you make of their design?
32:57The dessert sounds really tasty in my head.
33:01However, I think I'm bored with their showpiece.
33:05With simple design, as usual, you can't hide anywhere, so it needs to be fun.
33:09I'm making the little handles on the cups from letters.
33:14The beacon.
33:15Sylvia and Irene, 30 kilos of chocolate.
33:19It's going to be boxy.
33:20Brown butter crumble, and then on top is going to be vanilla custard mousse here.
33:26Edwardian Hotels, we have Ashik and Loki, a monster truck.
33:30My God!
33:31I'm really excited about this piece because it can be really, really good looking.
33:35I'm a bit nervous for time, to be honest.
33:37Levi, we have Sophia and Will.
33:40Obviously, it's hot, yeah?
33:41For me, the big question is the combination of Calvados and strawberry.
33:44I've never had it.
33:45I don't even know if it works, to be honest, but we'll find out.
33:47I'm happier with it, yeah. It's not perfect, though.
33:50Checking this one.
33:51Hey, darn it. Beautiful.
33:52Best one you've made, I think.
33:53The stuff that we got, Oban and Afnit.
33:56This is something that clearly rehearsed quite a few times.
33:59Oh, yes. Oh, yes.
33:59So they know what they're doing and there's no apparent stress.
34:02There's a lot to do in there.
34:03A lovely team from Stockport, Simon and Ollie.
34:07They had a bit of a tough day in the kitchen yesterday.
34:09Yes.
34:10But I want to play with their little toy car up and down that garage.
34:13That's what I used to do when I was a kid. I love that.
34:16I'm just filling the layers in the cars.
34:19Simon, Ollie.
34:20Hey, Liam, how's it going, buddy?
34:21It's good, bud.
34:22How are we feeling with time?
34:23The freshness, oh, no, it's crazy.
34:25It's OK for you, isn't it?
34:26Hey.
34:27I'm just checking how my boys are.
34:28No, no, I appreciate the support, Liam.
34:30Just assemble and you're done.
34:31Simple, right?
34:32Easy.
34:32Come on, we got this.
34:35How long do we have? Do we know?
34:36You have 30 minutes left on your childhood toy challenge.
34:41Oh, my God.
34:42My brain is not working anymore.
34:44With less than half an hour to go.
34:46Let's get the thing built.
34:47Yeah.
34:48Shall we?
34:48The chefs can now start moving their show pieces to their display tables.
34:52Yeah.
34:53Oh, mustard.
34:54It's all right.
34:55OK.
34:57No way.
34:58I really don't know what to do.
35:00Get it to the wall, that's why.
35:02We are stuck.
35:06While also finishing the reinvented crumble desserts.
35:09Hello.
35:11Hello.
35:11How long have you guys been working together?
35:13It's been six months.
35:14Do you have a team motto?
35:15Wash out or something else?
35:16Yeah.
35:17No.
35:18Oh, I got excited then.
35:19What would your wash out be?
35:21I don't know.
35:21Bake.
35:22Yeah.
35:23Do a good chocolate.
35:27More, more, more, more.
35:30Like that?
35:31Yeah.
35:32Final touch.
35:33Just the horses.
35:34How long do we have left?
35:3615 minutes left.
35:3715 minutes?
35:38So you have to stop playing with your toys.
35:41Oh, no, Dad.
35:42Please, can I have a bit longer?
35:43No.
35:4415 minutes and it's bedtime.
35:46Oh, I didn't ask to be born!
35:50Is this coming together like in practice?
35:52No.
35:53It was amazing in practice.
35:58Golden apple tree.
36:07They're not working their plates.
36:16I cannot lift it too long.
36:18Okay, wait.
36:19Oh, God damn.
36:21It's finished.
36:22Where are you?
36:23How many minutes?
36:25Chefs!
36:25You have five minutes left.
36:27Thank you.
36:31Oh, my God.
36:32What happened?
36:34It's a bit broken.
36:37I can't even look at Valentina and Aurora's.
36:40It won't stay up.
36:41It's not stable.
36:43It's okay.
36:44Just put everything down.
36:45I really don't care.
36:46I'm just stressing so much.
36:48It's not a way.
36:48Let's move all the shape.
36:50From this side.
36:51From this side.
36:51You need to push it a little.
36:55Up a little.
36:57Oh, yeah.
36:57There.
36:58It's fine.
36:58Spread, spread, spread, spread.
37:04Hold it.
37:05You've got desserts.
37:07You've got something.
37:08You're doing your best.
37:12Chefs, that's one minute to go.
37:15Come on, Benoit.
37:25He's not even finished.
37:29Chefs, your time is up.
37:32That is the end of the challenge.
37:33Well done.
37:36Step away, please.
37:37I'm going to take it off.
37:38He's going to fall.
37:39Hello?
37:45Oh, I'm going to cry.
37:50Oh, dear.
37:56It is a shame.
37:57It is a real shame.
37:58My heart was breaking.
38:03Everyone's had a hard day.
38:04Don't lose heart.
38:05And before it went, it looked bloody great.
38:07It looked brilliant.
38:14After a challenging four hours of competition.
38:16I'm not ashamed a bit.
38:17No.
38:18It looks fun.
38:19The chef's childhood toy-inspired showpieces will now be judged.
38:23I can't do this.
38:27Valentina and Aurora, please come forward.
38:32Very difficult day in the kitchen today.
38:35And we haven't got a showpiece.
38:36And as far as I'm concerned, it's not game over yet.
38:46On the first glance, I quite like the mirror glaze.
38:49It looks quite elegant at the moment.
38:51On the base, there is a crumble, pine nuts and butter.
38:55There is an insert of a set custard and butterscotch apples
39:00flavored with miso with palpados.
39:02And everything is inside a butterscotch mousse.
39:06Beautiful textures in there.
39:07Crumble element, creamy, silky custard element.
39:10Thank you.
39:11I think the most important thing is that you must have confidence with yourself.
39:15You build up all the tension.
39:18Relax.
39:18Enjoy.
39:19This is beautiful.
39:21Thank you.
39:22Well done.
39:29Is that a childhood toy?
39:31Oh, yes.
39:32I want to sit on it.
39:34Really clever the way you engineer it.
39:39Nice.
39:41It looks stunning.
39:42Let's hope it tastes as good as it looks.
39:43So, it's a choux pastry.
39:46The bottom layer is with the crumble.
39:48And then we have filled the choux with apple compote, custard.
39:52And on the top, we have tonka web ganache, hazelnut praline, covered with apple twine.
39:58It tastes nice.
39:59But it looks better.
40:01Yeah?
40:02But you've delivered a beautiful showpiece, beautiful desserts.
40:06So, tick, tick, tick.
40:07But there is another level you can reach.
40:10Thank you very much.
40:11Thank you.
40:16It's a rough job.
40:18Let's be honest about it.
40:19What I really like about Yoroke, that little window, which without it, be a boring showpiece.
40:26Okay, let's reveal your dessert, please.
40:27Lift off!
40:29There you go.
40:30Da, da.
40:36I tell you, it smells lovely inside here.
40:39How is it up there?
40:41Let me serve you.
40:42We've got purple compote and strawberries caramelized with balsamic vinegar.
40:49A chestnut crumble and calvados custard.
40:55It's bizarre.
40:56On its own, I can taste the component, but when you eat together, they don't complement each other.
41:02I have to be honest, the strawberry in the middle is completely lost.
41:05We haven't celebrated the crumble and custard element enough.
41:09Okay.
41:14In terms of skills, we are on the boring side.
41:18Yeah.
41:18Okay, shall we taste?
41:21So, we decided to add classic crumble each of the cup.
41:26It is layered of custard vanilla jenna, cherry compote, almond crumble, and mascarpone cream.
41:33I like the texture of your cherry compote, but all in all, it's very sweet.
41:37What really bugged me is your mascarpone cream over here.
41:41You overwhip the butter, and this is not pleasant in my palate.
41:50It's colourful, it's playful.
41:52When it comes to the showpiece itself, it's a bit rough.
41:55There's a lot of marks everywhere, but as a concept, it works.
41:58We have a calvados custard, apple with cinnamon, and caramelized white chocolate crumble.
42:05We've also got a layer of miso caramel.
42:09I think there's just pack and pack of calvados.
42:13I think you're trying to get me drunk.
42:14It's a strategy.
42:16Yes.
42:18Everything is confused.
42:19There's no crumbly texture that much.
42:21But it's a bit rich and sweet, so I don't get it.
42:24We can also mention that the base of the chocolate is extremely sick.
42:27Thank you.
42:28Thank you, chef.
42:29Thank you.
42:30Could have been worse.
42:31Yeah, yeah, yeah.
42:33Yeah.
42:41I can see that your monster truck gone from the mountain all the way down, flick here, flick there, and
42:48it crashed.
42:49The wheel looks so realistic.
42:51So don't get upset about it.
42:53I love it.
42:54Shall we?
42:55Yes, please.
42:55Let me serve you.
42:56Please.
42:57So we have a base of pandegin, and pear compote, and ginger, a thin layer of vanilla mousse.
43:04And above that we have rhubarb gel and brown butter crumble.
43:08And on top we have the vanilla mousse to cover it up.
43:12Yes.
43:12Wow.
43:13I really, really, really love the rhubarb.
43:17The eating sensation is beautiful.
43:19It's so fresh, it's so tasty, and I love it.
43:23Thank you, chef.
43:23What I really like here is you balance your sweetness perfectly.
43:26The part I enjoy the least is that dry mousse, but everything else works very well.
43:31So well done.
43:32Well done.
43:32Good job.
43:33Thank you.
43:34Thank you, chef.
43:39Oh my God.
43:41Oh my gosh.
43:42Based on their performances across both challenges, the teams will now be ranked from first to last.
43:48They seem happier today with what they have produced.
43:52Overall, we weren't the worst, I don't think.
43:54But I think factoring in the choux pastry, I guess we'll just have to see.
44:00For this to work better, we need to see details, we need to see techniques, and we are lacking a
44:06bit of it.
44:06I think because the showpiece stands, I'm hoping we have a little chance.
44:12What a shame they do not produce for us a showpiece today.
44:17But I have to say they have the best dessert to eat.
44:19Maybe it was our unlucky day or whatever.
44:22I really like the showpiece.
44:25The monster truck, I love it.
44:27We are very thankful that judges noticed that what are the effects that we put into the showpiece.
44:35Cherish and Benoit have made their decision.
44:38There we go.
44:40After a strong first day, the team in first place delivered a fun and dramatic showpiece and a delicious dessert.
44:50Congratulations.
44:55Ashish and Loki from Edwardian Hotels.
44:58We're through to the next round.
45:00Auban and Avnit are second, Sofia and Will third, and Valentina and Aurora are fourth.
45:06Which leaves us with Sylvia and Irene from The Beacon and Simon and Oli.
45:11After much deliberation, Benoit and Cherish have decided that the team leaving us tonight is...
45:22Simon and Oli.
45:24Thank you so much.
45:26Everybody else, congratulations.
45:28You're through to the next round.
45:30Yeah.
45:31We're good.
45:32What a comeback, guys.
45:34What a comeback.
45:35Well done, bro.
45:36Such a rollercoaster of emotions throughout the day.
45:40Yesterday and today.
45:41We were just really thankful and want to learn more from it.
45:46And to do it with my dad, you know, it's pretty wild, yeah.
45:49I mean, I don't know if I could make with my dad, so...
45:52It's definitely a once-in-a-lifetime opportunity, which, er...
45:56We missed it for the world.
45:56Absolutely, yeah.
45:57We've done it, so we're happy.
45:59Really happy.
45:59Yay!
46:01Well done.
46:02Yeah, yeah, yeah.
46:03You need to think about how you build your showpiece.
46:05I think your showpiece is a bit bigger.
46:07Power head down and work.
46:10Much harder.
46:13Next time...
46:13Why are we sweating over Battenbergs?
46:15The teams go batty.
46:16What?
46:17What?
46:17As they reinvent a British classic.
46:20What do you feel about Battenberg?
46:21It's a boring cake.
46:23And the drama builds.
46:24I'm really shaking.
46:25In a Shakespearean showpiece showdown.
46:28If puddings be the food of love, bake on.
46:31Who will be the hero of the story?
46:33It's theatre on the plate.
46:35And whose...
46:36Oh, mamma mia.
46:37...will end in tragedy.
46:38I can't cope with this.
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