- 8 hours ago
Bake Off Creme De La Creme - Season 9 Episode 2
Category
🎥
Short filmTranscript
00:01Last time six new teams...
00:03Hello!
00:04Here we go!
00:05..hit the ground running,
00:06battling to become Britain's best pastry chefs.
00:10Do you have a team motto?
00:11No.
00:12Ashish Loki and their monster truck
00:15had a bumpy ride.
00:16Oh, dear.
00:17But their delicious dessert...
00:19I love it!
00:20..saw them take top spot.
00:22Oh, my God.
00:23..and while Sylvia and Irene...
00:25Ah, what are you...
00:26..and Valentina and Aurora fell apart under the pressure...
00:29It's not even finished.
00:31..Simon and Ollie...
00:32Have you McPerry breast before?
00:34I've never even heard of one.
00:35..were out of their depth.
00:37Let's not beat around the bush.
00:38It's been a disaster.
00:39..and were the first to leave the competition.
00:42This time...
00:43..the remaining five teams battle it out...
00:46Why are we sweating over Battenbergs?
00:47..as they reinvent a British classic.
00:49What do you feel about Battenberg, Will?
00:51It's a boring cake.
00:54..and it's a Shakespearean showpiece showdown.
00:56Right, Macbeth and then Othello and then just Squiggle.
00:58What?
00:59What?
01:00..who will leave the judges lovestruck?
01:02It's...
01:03..the theatre...
01:03..on the plate.
01:04..and whose time in the competition...
01:07..I can't cope with the pressure.
01:09..will end in tragedy.
01:10My hand is shaking, my hand is shaking.
01:12What a time.
01:23Last week, I think there was a few moments we panicked a little bit...
01:26..but this week we're gonna try and keep our heads on.
01:28..you have to, otherwise, cry.
01:31Okay.
01:32Last time we came first, so this time we have some pressure.
01:35As long as there is no regrets of what we've done today...
01:38..I think we will be happy.
01:40The last time we didn't really communicate between each other, sir.
01:44I was working on myself, she was working on herself.
01:47We're gonna do better.
01:48It's gonna be okay.
01:50There's always something that could go wrong, but maybe not.
01:53Yeah.
01:54Who knows?
01:58Exactly.
01:59Good morning, chefs.
02:00Today, you must make two desserts for the judges and 24 of each.
02:05And that's all I know.
02:06Cherish.
02:07Please, tell us more.
02:08Chef, today the dessert I want you to make is a classic version of the butterberg cake.
02:14A light sponge assembled in pink and yellow check pattern...
02:19..held together with apricot jam and wrapped with marzipan.
02:23What is not to like about that?
02:26Benoit, what dessert would you like our wonderful chefs to create today?
02:29I want a complete reinvention.
02:31I've never been seen or eaten before version of this classic cake.
02:35But I still want to enjoy the apricot and almond flavour that has made this cake so special...
02:41..without losing the famous checkered pattern altogether.
02:45Batten down the hatches, chefs.
02:47It's a Battenberg double whammy.
02:50You've got three hours to complete this challenge.
02:52Best of luck.
02:53Time starts now.
02:56Put one on as well.
02:59I like the Battenberg.
03:01Very British typical cake.
03:03I never eat it.
03:04I never made it.
03:05Before now, I'd made it like once, maybe, at college.
03:09But other than that, it's not really doing it for me.
03:12I have not had a Battenberg for years.
03:14It's a very British institution, the Battenberg.
03:17These guys are going to jazz it up.
03:19I want the chef to create what Ellie's wearing.
03:23If you chop me in half, I am actually quartered into sponge.
03:27Today, we have asked the chef to make 24 classic Battenberg cakes.
03:32It's held together with beautiful apricot jam and covered with masipan.
03:38It's well known for its check pattern made from a very light pink and yellow sponge.
03:43I want the sponge texture to be airy and moist.
03:47Easy. Very easy.
03:49Time management is ever so important.
03:51The sponge has to get into the oven ASAP.
03:55What do you feel about Battenberg, Will?
03:57It's a boring cake.
04:00Battenberg might seem simple to make, but the chef has to execute each element perfectly.
04:06It is a cake that shows everything.
04:08There is nowhere to hide.
04:11But with this challenge, it's a game of two halves.
04:15The very classic, the reinvention.
04:16This is apricot jelly cubes to give the checkered pattern.
04:21We want to connect the dot with our classic cake,
04:23bringing the checkerboard pattern somewhere in the design
04:27and keep the traditional apricot jam and almond.
04:31But crucially, we are asking our chef to play with textures and flavors
04:35that bring something innovative to life.
04:37I am just making a whipped ganache.
04:39With a bit of vanilla pods, honey as well.
04:42It's a tough challenge.
04:43Skill, technique, not to be underestimated.
04:47The chef will need to use plenty of them to deliver 48 beautiful pastries on time.
04:53Good morning.
04:55Good morning.
04:55Good morning.
04:55Good morning, chefs.
04:56You look very calm today.
04:58Everything in control.
04:59We are more in control this week.
05:01Okay.
05:02Classic Battenberg.
05:03Yes.
05:04Have you made them before?
05:05Not before this challenge, actually.
05:08Interesting.
05:09This is the sponge you need for that?
05:10Yes.
05:11For the classic?
05:11This is not in the oven.
05:12It's still here, yeah?
05:13Yeah, but it takes only 15 minutes to bake.
05:15Okay.
05:16And what about this one?
05:17This is for the reinvented.
05:18Okay, how do you plan to elevate that beautiful Battenberg cake?
05:22Layers of jack-on-sponge, apricot creme diplomat, crispy foillotine, two times of each.
05:30Is that an elevation?
05:32Kind of, yeah.
05:34Sylvia and Irene's reinvented Battenberg is a layered opera-style cake filled with apricot creme diplomat and white chocolate foillotine,
05:42a recipe that's proved a hit at home.
05:43Battenberg is my daughter's favourite dessert.
05:46So she must have been so happy that you were making so much of it.
05:49Yeah, for sure, yeah.
05:50Here's your breakfast.
05:51Here's your lunch.
05:52That must be hard when their mums do this for a job.
05:55There must be cake in the house a lot.
05:57Uh, no.
05:59I've got this bowl of fruits, fresh fruits all the time.
06:02You're so mean.
06:05While Sylvia and Irene are banking on their Battenberg to put them back on track after a wobbly first week.
06:10This is quality, it's very thin, crispy.
06:14Hope they like it.
06:15The team from Edwardian Hotels.
06:17Ashish Loki, good morning.
06:19Yo, good morning.
06:20Are looking to build on their success.
06:22Battenberg, so you guys familiar with the Battenberg?
06:24Yeah, we've done a couple of times Battenberg.
06:27And last week you guys came first.
06:29Yeah.
06:30Even though your showpiece had a little bit of a...
06:34Accident.
06:35Don't remind me.
06:35Look, we were at least done already.
06:37So you guys feeling confident coming into today's challenge?
06:39Yeah.
06:41Encased in a white chocolate checkerboard collar,
06:43Ashish Loki's reinvented Battenberg will feature layers of dark chocolate and apricot mousse,
06:48and a spicy apricot and cumin gel.
06:51Mmm, different.
06:53Why do you choose to add cumin?
06:55Cumin, I've never seen anyone is using as well.
06:58So they said, let's experiment with the judges.
07:00Hopefully it's not going to overpower because cumin is actually quite distinct in space as well.
07:04No, no, just with the hint with the apricot jam itself.
07:07Experimenting.
07:08Yes.
07:08We want more than experimentation.
07:11We want you to deliver something amazing.
07:15While Benoit and Cherish are expecting amazing flavours.
07:18Lemon, lime and basil cremeau.
07:20It's crucial the teams don't stray too far from the almond and apricot the Battenbergs famous for.
07:25That's going to be a raspberry gel.
07:28It will be a checkerboard insert made of raspberry and almond praline cremeau.
07:33We will try to make it funky.
07:36Sat on an almond sponge base and surrounded by a dome of apricot mousse,
07:40Sophia and Will are hoping it's not just the raspberry flavour of their hidden insert that surprises the judges.
07:45And when you slice it, you're going to see the checkerboard inside.
07:48Oh, it would be revealed.
07:50So we still have the apricot and almond flavour in it.
07:52Yes.
07:53But there is a little bit of raspberry.
07:54That's the twist.
07:55Hopefully it's not going to overtake the hero.
07:59No, no, no.
08:01But achieving the perfect balance of flavours is just the first hurdle.
08:05The teams must nail textures too.
08:07I'm preparing the financier.
08:09And while most are included in a sponge element, a nod to the traditional Battenberg.
08:14Almond and apricot.
08:15It's quite a classic for French patisserie.
08:18And for me, it inspires like apricot tart.
08:20Orban and Avnit are pinning their dreams of top spots on pastry.
08:24And we just fold it on the mound like this to make sure we keep the shape.
08:29Orban will fill his pastry tarts with a checkerboard pattern made from cubes of citrus and basil crema and apricot
08:35jelly,
08:35topped with a swell of white chocolate ganache.
08:37So where is a sponge?
08:41We didn't have obviously a sponge inside.
08:44Are we going to find the Battenberg in your design?
08:46Because ultimately we need to.
08:48We will find it in the design.
08:50I think we've planted enough doubt in his mind now to worry for another hour.
08:54We cannot change now.
08:55It's going to be.
08:55Good luck guys.
08:57While Auban and Avnit risk a dessert that's daring and different.
09:01It's a full reinvention.
09:03Valentina and Aurora's.
09:04Good morning.
09:05Oh, you seem very busy.
09:07Have you made Battenberg before?
09:09You're right.
09:10Just once.
09:11It's all about ambition.
09:13We have almond sponge, apricot confit.
09:15Then we have a vanilla crema.
09:17And then everything will be covered, okay, with our amaretto liquor.
09:21For Bavoris.
09:22How many recipes do you have in that dessert?
09:24Uno, due, tre, quattro, cinque.
09:26Five.
09:26Five.
09:28Their reinvention will include an intricately piped namalaka checkerboard design.
09:33A top layers of vanilla crema, apricot confit, and a boozy Bavoie.
09:37Is that amaretto?
09:39Yeah.
09:39What are you doing with that?
09:40We're going to do most Bavoris.
09:43Oh, lovely.
09:45It's too early, isn't it?
09:46Is it?
09:46No, it is too early.
09:47Okay.
09:48How are you feeling today?
09:49Better.
09:50That's good to hear.
09:51Because last week was quite emotional.
09:53Yeah.
09:53Very emotional.
09:54Do you think you've changed your strategy now?
09:56Yeah, yeah, yeah.
09:57Now we're working together.
09:58We were separate.
09:59We were not talking between each other.
10:01Because it's such a team.
10:02You've got to do it together, don't you?
10:05And teamwork is about to become even more important.
10:08I'm going to arrange these jellies so it looks neat.
10:12As each element of the reinvented Battenbergs must be chilled and set before assembly.
10:17I'm not happy with the cream.
10:18It's warm.
10:19It's supposed to cool down.
10:20We're going to pipe the lemon and basil crema on the top.
10:24We freeze it.
10:24And when we demould it, you put it upside down.
10:27So that creates the pattern.
10:28Those are the inserts of the raspberry compote.
10:31So I'll put them like this.
10:33We're going to slice it into portions.
10:37Fingers crossed that pattern is going to come out really clean.
10:39We're going to keep this in the fridge.
10:41I'm really shaking.
10:42My heart is beating so much.
10:44It's like boom, boom, boom, boom, boom.
10:45Oh my God.
10:46What is it?
10:47They're separated.
10:48They're going to stick into each other.
10:51Oh, come on, man.
10:55Chefs, you're halfway through your Battenberg challenge.
10:58Yeah, you should be finishing with your bats and moving on to your bergs now.
11:01Don't be silly, Ellie.
11:03She's got no idea what she's talking about.
11:06Absolutely fair.
11:09With their reinvented Battenbergs chilling.
11:11That's 20 minutes.
11:13For the teams, there's no time to rest.
11:15I think that's done.
11:16With another 24 classics still to complete.
11:20They're looking good.
11:21It's crucial the sponge has time to cool before the Battenbergs are built.
11:25Irene, this is still not ready.
11:29If warm, the team's cakes could crumble.
11:31Cakes are still in the oven.
11:33Hopefully another like 10 minutes.
11:35So I just need to watch it.
11:37While Sylvia and Irene are forced to wait.
11:40We're a bit behind.
11:41The rest of the teams push on.
11:43I'm doing the marzipan.
11:45As well as providing the sweet nutty flavour.
11:48I wish we had a bigger mixer.
11:50The marzipan is key to holding the cake together.
11:52This is ready.
11:53I just need to rest this for 30 minutes.
11:56Too dry or too sticky.
11:58And it will be impossible to create the smooth, neat finish the judges expect.
12:02Sylvia, I read.
12:04How's it coming?
12:04Is it good?
12:05Why?
12:06Obviously.
12:06Because we're not in time.
12:08All you need to do now is assemble, be happy and crack on.
12:11True Sylvia.
12:12We'll try to be as happy as possible.
12:14Try.
12:14You have to do it.
12:17Chefs, you have 30 minutes left.
12:20Valentina, she's trying to finish the revisited Battenbergs.
12:23With both Battenbergs now in play.
12:25I need to put the sponge on the cake as well.
12:27On a reminade?
12:28Yes.
12:28I'm going to get it in.
12:30Assembly is in full swing.
12:31This is the crunchy fuel and thing, the base.
12:34It's the classic one.
12:35So the sponges are just pushing in half.
12:37Then we put jam on all the surfaces.
12:40Then we build together.
12:41We are so tight on time.
12:42We just need to get these together ASAP.
12:44Unfortunately, the sponges took much longer than I thought.
12:48Now I'm quite behind.
12:50Once this is finished, I'm going to start the marzipan to roll.
12:53And it's good to go.
12:54Why are we sweating over Battenbergs?
12:56Trying to get the exact square shape.
12:58This one is going to be tight.
12:59It looks simple, but it's not so much in fact.
13:01On the top, I'm going to put the finance here.
13:04Then one more layer with the apricot cream.
13:06That's the fresh apricot compost, roasted with the honey.
13:09So we are closing down the revisited Battenberg with more Bavaroa.
13:12I'm trying to be as clean as possible, but as you can see, this is not super clean.
13:17These look adorable.
13:19Super cute.
13:20Is there anything I can have a little tasty of?
13:22What's this?
13:23It's caramelized almonds.
13:25Let me just carry on.
13:26I'll just clear up.
13:27I have faith that this is actually going to happen.
13:30We're going to make it.
13:31Chefs, you have 15 minutes left until you present your Battenbergs to the judges.
13:36Gosh, please.
13:37And 16 minutes until I start putting them in Tupperware and shoving them in the bit of my car.
13:43Oh.
13:44Cream's still soft.
13:45It's not set.
13:46Oh, gosh.
13:47I run out of energy.
13:48You can do it, yes?
13:49No.
13:50No, no, no, no.
13:51Just fix that up.
13:52The marzipan, we are not happy.
13:54The marzipan is sticking to the sponge.
13:56No, it's just not happening.
13:58I think this is not happening.
13:59It's sticking in the acetate.
14:02The decoration is ready.
14:03I've got time to cut it.
14:05I don't have time on any decoration.
14:07So I'm piping the whipping ganache as the last step of the reinvented Battenberg.
14:12Chefs, you have five minutes left.
14:15Wait a minute.
14:16No, what's going on here?
14:17No, you just have to slice it.
14:19No, no, I know what I have to do.
14:21The cakes are all destroyed.
14:23They look rubbish.
14:24They are not perfect, but at least I'm going to present something.
14:2824 portions, yeah?
14:29Oh, my God.
14:30I'm not going to have any chance to glaze them all.
14:32I'm going to do the second one without marzipan.
14:36At least we have 24 to present.
14:38Oh, my God, it's cracked on every corner.
14:39Why?
14:40Do you know what?
14:41This is a shambles.
14:42Chefs, one minute left.
14:44Vieni, vieni, vieni.
14:45Come on, let me get two more round.
14:47Let me get two more round.
14:48I'm putting the gun with my finger
14:50because I don't have time.
14:51These are all shapes and sizes.
14:53I cannot cope.
14:54I don't have time to do them all.
14:56This is a shambles.
15:00Chefs, your time is up.
15:02Please leave those Battenbergs alone.
15:08For once, we did it.
15:10Not exactly as we wanted, but I think we'll deliver it.
15:14Oh.
15:17Um.
15:18Not good at all.
15:20What can I say?
15:21It's not finished.
15:22At least we'll try it.
15:31The team's classic and reinvented Battenbergs now face the judgement of Benoit and Cherish.
15:37Orban and Avnit from the Stafford, please come forward.
15:46Okay, Chefs.
15:48What have we got?
15:48It's an apricot tart.
15:50You have an apricot compote at the bottom and some caramelized almonds.
15:53And for the twist, we added lemon and basil cremeau in the middle with whipping ganache all around.
15:59From the moment that I cut through your tart, I just felt in love with it.
16:03The apricot just oozed out beautifully.
16:05It's a lovely tart to eat, but I don't believe it's linked enough to the Battenberg story.
16:11What could have done it is a little bit of sponge of some kind, just to give it a bit
16:15more texture.
16:16Okay, the classic.
16:17How I wish that you make it neater.
16:19You can see all the crack over here.
16:21But overall, I like it.
16:23Eating it, it's lovely.
16:25I've got all the flavors I needed.
16:26Okay, well done.
16:26Good job.
16:28Well done.
16:33I am liking what I see.
16:36You prove yourself.
16:38Well done.
16:40Okay, the reinvention of the Battenberg cake.
16:42What have we got?
16:43There is an amaretto babarois, a biscuit which is made with marzipan, a vanilla cremeau, apricot
16:49confit insert, and on top there is vanilla namelaka.
16:53Okay, I like the apricot insert, but too soft.
16:56There's no texture.
16:58If you could have put the sponge on the top, the eating sensation would be better.
17:02But it has the potential to be a great little cake there.
17:05We're gonna now break down the classic Battenberg.
17:10The sponge is not dry per se, but it doesn't hold itself.
17:15There is no texture.
17:16But what I really like is the acidity of the apricot.
17:20And your marzipan is so smooth, there's no tear.
17:23So well done, chef.
17:24Thank you so much.
17:25Well done, chefs.
17:32A lot of unfinished business here.
17:34Okay, when it comes to the reinvention of your Battenberg, what have we got?
17:38Almond financier with the filotine and the blonde chocolate.
17:41And then we have the apricot gel with the hint of cumin.
17:46I'm not sure about the cumin and the apricot working that well together.
17:49I feel like other than the pattern on the chocolate casing, we are too far from the Battenberg invasion.
17:55Now when we look at the classic Battenberg, we ask for all 24 to be covered and it lidon.
18:01On this occasion it isn't.
18:03Chef, the marzipan is actually dry over here.
18:07But when I try to pick it up, they just stick on the bottom.
18:10Everything just fall apart.
18:11So, not great.
18:12Wipe today away and start again.
18:16I'm trying not to cry.
18:18It's okay.
18:27From the first glance, you tell me you have a very, very, very bad day.
18:31Could you please take us through your reinvented Battenberg, please?
18:35We have an almond financier sponge on the bottom.
18:39And then, mascarpone and apricot mousse.
18:41Some are glazed with the apricot glaze.
18:43And the insert is an almond creme with raspberry compote to make the checkerboard.
18:47I'm going to do it just for you.
18:55The concept doesn't work.
18:58Moving on swiftly to the taste.
19:00I could not feel the apricot because you put raspberry instead of apricot.
19:06I like the raspberry, but it doesn't take me in the world of Battenberg.
19:09At the minute, we are a little bit far.
19:10But let's eat the classic and see if you delivered.
19:15I want to taste apricot.
19:17Again, it's just so mild.
19:19The quantity of marzipan you put around gives you that strong almond flavor.
19:23But I think it's a little bit too thick.
19:25Definitely not a good day.
19:26So, we all agree on that.
19:28Oh, yeah.
19:30That was so bad.
19:37Chef, you did not meet the brief.
19:40There is no 24.
19:41What do you think has been the main issue for you guys?
19:44Time. Sorry.
19:46No, it happens. It happens.
19:47It doesn't look great.
19:48But hopefully, something can happen when we taste.
19:50So perhaps you can tell us how you reinvented your Battenberg here.
19:53So we have a jacon sponge, a layer of apricot crème diplomat, a white chocolate foillotine.
19:59Then we have a marzipan with some amaretto.
20:01And then we repeat the layers.
20:04Okay. The jacon sponge is very dense, very heavy to eat.
20:09I've lost the flavor of the almond and apricot through the flavor of white chocolate.
20:13But I like the little crunchy texture inside.
20:15So if we take now the Battenberg.
20:17Do we have 24 beautifully made classical Battenberg?
20:20No.
20:24It happens.
20:25There are days where you have to learn.
20:27And hopefully move on, yeah?
20:29Yeah.
20:29Okay, let's taste.
20:32It tastes nice.
20:34It's a lovely cake to eat.
20:35Yeah.
20:36Tomorrow is another day.
20:37Wipe this one off and start again.
20:40We will.
20:40Okay, thank you very much.
20:43It was a really, really hard day today, yeah.
20:46We will try to turn it around in our showcase and do our best and we'll see.
20:51Oh, my God.
20:52It was a disaster.
20:54So tomorrow we just need to do what we've done in practice and show them that we can do great
20:58things.
20:58We feel like we work together very well.
21:01We still need to be with the same mindset.
21:04Yeah, yeah.
21:04To keep in.
21:05No mistake allowed.
21:06I keep going.
21:11With an ambitious showpiece ahead of them tomorrow, the teams have been given a golden hour to prepare.
21:16Double Battenberg in the kitchen today sent a few of the teams, Batty.
21:20Well, the team that really, really impressed me today is Valentino and Arola because they make a very good recovery
21:27compared to last week.
21:29I'm also very impressed with the Stafford London.
21:32They produce beautiful pastry.
21:35But remember, you really like the visual of their reinvented Battenberg, but you weren't too keen on their flavours.
21:40I don't feel we connected the dots enough when it came to the eating.
21:45Sylvia and Irene, they had a bit of a disaster.
21:48Some of our team have gone so wrong about their timings there.
21:51Ashish and Loki from Edwardian Hotels, last week they came first.
21:55They didn't really have a great day today, did they?
21:56Have they been too ambitious with the reinvention?
21:59Too many elements that take time to produce? I don't know.
22:02And then the final team to have a bad day, Sofia and Will.
22:05It wasn't great, but there is a blessing in this guy here.
22:09If one team would have gone really bad, difficult.
22:12Three have gone really bad, everything is possible.
22:38FRIENDS
22:40Patisserie chefs, chocolatiers lend me your whisks.
22:44For today, your showpiece must be fitting
22:47of a Midsummer Night's Dream or else risk.
22:50A tragedy on the judging table.
22:54Thank you. Over to Ben Moff for the boring stuff.
22:57Your showpiece challenge today is to capture
23:00the drama and romance of William Shakespeare himself,
23:05bringing the Bard's prose to life
23:07in a fantastic creation made out of chocolate or sugar.
23:11Integrated within your showpiece must be a dessert
23:14enough to serve 24.
23:17Inspired by creamy, delicious wonder, it is the fruitful.
23:23You may add another texture, chocolate, sponge or biscuit.
23:27But whatever you do, it must respect the traditional dessert.
23:32Right, chefs, you've heard our star-crossed lovers.
23:35For once in Shakespeare today, there are to be no fools
23:38unless they are edible.
23:41You had one and a half hours to prep last night.
23:43You now have a further four hours to complete this challenge.
23:47Your time doth start now.
23:51When I get this challenge, I got too excited.
23:54I love Shakespeare.
23:55I love Shakespeare.
23:56I studied a couple of times when I was at school.
23:59I wasn't good at English.
24:00I hated it so much.
24:02Avoiding a teacher's eye contact.
24:05Do you know what, Cherish?
24:07I was in a Midsummer Night's Dream.
24:08I was a character called Helena.
24:10She has a best friend called Hermia.
24:11Helena's tall, Hermia's little.
24:13And Helena says, although she be but little, she is fierce.
24:16Yes.
24:17I thought you were playing puck.
24:19Puck.
24:20Puck, puck, puck.
24:21Pack of pucks.
24:22Oh, puck off.
24:26Today, we have asked our chef to capture the drama and romance of William Shakespeare.
24:32I want to see stages.
24:33I want to see characters.
24:34Those are the figures that I made.
24:36I love Otelos.
24:38Oh my gosh.
24:39Did you make the mould for this?
24:41Uh, yes.
24:42He's got thighs.
24:43He's been working out.
24:44But he got belly though.
24:45He likes wine.
24:46Yes.
24:46The chef can choose whatever medium they like.
24:49Sugar or chocolate.
24:50Whatever they choose to make, they need to bring drama and romance to life.
24:55Good morning, patisserie poets.
24:57How are you guys feeling after yesterday?
24:58We were feeling a bit meh.
25:00Now, we are doing something new.
25:02It's a new day.
25:03And within their beautiful showpiece, our chefs must present also enough to serve 24
25:08fruit fools.
25:09Pauri, you need to pesare il raspberry, okay?
25:12Okay.
25:13This is a very British dessert.
25:15Made with stew fruit, fall into custard or cream.
25:19However, the chef has to actually bring it up to the next level.
25:23You can add other elements for texture, but if you add too many of those texture elements,
25:27you can move too far and lose the fruit fools altogether.
25:31Chef, I really want you to make the showpiece that steals the show, or you will exit the kitchen.
25:38Good morning, Chef.
25:39Good morning, Chef.
25:41Have we been inspired by Monsieur Shakespeare?
25:44Yes, we are.
25:45Who created a beautiful showpiece today?
25:46We hope for the magic.
25:47I think you should create the magic today.
25:49We are creating the magic.
25:49We are at that stage now, yeah?
25:51Okay, so tell us more about your showpiece.
25:53So, we are recreating the magic tree of the Midsummer Night Stream.
25:58The magic, the fates, the forest, the love.
26:03Sat beneath their chocolate tree, Sylvia and Irene's mini log-shaped fruitful desserts
26:08will contain a unique combination of blackberry, thyme and honey compote,
26:12and white chocolate and saffron mousse.
26:14But after a difficult first day, they'll need to channel the magic of Shakespeare's story
26:18to ensure they stay in the competition.
26:20To be or not to be, that's what we are nervous about.
26:23Be or not to be?
26:24Yeah.
26:24Speaking of showpiece, will there be or not to be showpiece at the end of the day?
26:29Makes sense.
26:29That is the question, really.
26:32But Valentina and Aurora...
26:33We're going to make a tree.
26:35It's going to be a magical tree.
26:37...could be about to turn Sylvia and Irene's Midsummer Night's Dream...
26:41This somehow is stuck.
26:44...into a nightmare.
26:45You know that today you are in a competition with another team.
26:48I've chosen Midsummer Night's Dream.
26:51And they have decided also to be a tree.
26:55Irene, we have a little problem.
26:57We are confident that, yeah.
27:00Keen to build on yesterday's success, Valentina and Aurora will create fruitful tarts...
27:05...filled with lychee jelly, raspberry confit and vanilla na melaka.
27:09While their ambitious showpiece features a character guaranteed to bring some mischief to the kitchen.
27:14This is Puck.
27:15Yeah.
27:16We're going to put broken hearts.
27:17Puck is responsible for the mass.
27:20Making people fall in love with the wrong people.
27:23So Puck's a little bit naughty then?
27:25Yeah, yeah, yeah.
27:25What's the naughtiest thing that you guys have ever done?
27:28Well, I covered my grandma's wall with wax.
27:32The hole with wax?
27:33Yeah, yeah, all of it.
27:35Did you let the intrusive thoughts win then?
27:37Yeah, yeah, yeah.
27:38While Valentina and Aurora planned for Puck to give their showpiece the edge...
27:47Sofía's channelling childhood memories.
27:49When I was in Year 6, I was a fairy in Midsummer Night's Dream, which I actually forgot about.
27:55It was my Year 6 play.
27:56A celebration of Shakespeare's works, Sofia and Will are building a chocolate bookcase complete with books, quills and a working
28:04candle.
28:04Their fruitful desserts, inspired by the bar's penchant for cherry red lips, will line its shelves.
28:10A desk.
28:12You're creating a desk.
28:13No story, no drama, no comedy.
28:16No, it's mainly the bookshelf.
28:19A bookshelf?
28:20Yes.
28:21Not only are the judges expecting an impressive showpiece...
28:25Just hold it.
28:26I don't want it to sphincter fall, I'm going to cry.
28:29...but fruit falls so delicious...
28:31I'm just making the cherry insert, two types of cherry inside.
28:34Shakespeare himself would have written sonnets about them.
28:37Shakespeare, to describe women's lips as cherry lips.
28:39So we're going to make a cherry insert, so quite tart, and then complement it with a sweet pistachio cream.
28:45The key to this quintessential English dessert is a perfect balance of fruit and cream.
28:50That's white chocolate mousse with saffron, and then it's honey, blackberry and thyme.
28:55Very foresty.
28:56It's a really nice combination of the flavours.
28:59But allow one to dominate or stray too far with texture...
29:03I'm adding gelatin.
29:05...and the team's chances of progressing could end in tragedy.
29:08I need to be careful. We want a creamy texture.
29:11It should be.
29:12I'm making the elderflower mousse.
29:14Creamy, not too gelatinish.
29:17And the compote is going to be not fully set.
29:20It's going to ooze out.
29:22Let's hope I get the right consistency.
29:25Sat upon a chocolate Venetian bridge, Ashish and Loki's two fruit falls,
29:29containing layers of berry compote and elderflower mousse,
29:32on an almond sponge and Sable Breton base,
29:34will be glazed red and white to represent the tragic tale of Orthello and his wife Desdemona.
29:40How are you feeling after yesterday?
29:42I'm a bit better.
29:43Yeah.
29:43Are you hoping for redemption today?
29:45Do you have faith that this is going to stay intact?
29:48Yes, we're really pushing.
29:49Yeah.
29:50And this time we want to show that our strength is chocolate.
29:53Ashish, how are you feeling? Are you feeling confident?
29:55Yeah.
29:57You said yeah?
29:58Yes.
29:59Yeah.
30:00Okay, good luck, my friends.
30:02While Ashish, Loki and the rest of the teams looked a while with chocolate.
30:06Let's go.
30:07In pursuit of top spot.
30:09Good morning, Chef.
30:10Good morning, Chefs.
30:11Morning, Chefs.
30:11Orban and Avnit are risking a showpiece built from something far more fragile.
30:16OMG, you are the only one that is pulling sugar today.
30:20That can be a good point, but it's a gamble, you know?
30:24An ode to the famous lovers Romeo and Juliet, their two fruit falls filled with a refreshing
30:29combination of rhubarb jelly, blood orange mousse and vanilla whipped ganache will float
30:34within a showpiece built from delicately balanced rings of sugar.
30:38Is it going to be stable enough?
30:40It is stable, yeah.
30:41It looks a bit dangerous, but it is stable.
30:43I just need to be very careful when I build it.
30:45Yeah, when sugar works, you don't want any tragedy, yeah?
30:48See you later.
30:50Chefs, you are halfway through the challenge.
30:54Halfway.
30:55Is that real?
30:56Oh, mamma mia.
30:58Ellie, are you okay?
30:59Speaking Shakespearean.
31:00Oh, thank goodness for that.
31:02I was about to call the medic.
31:03If puddings be the food of love, bacon.
31:07Medic!
31:09As the team's Shakespeare-inspired showpieces take shape.
31:13If you're not straight at the beginning, you're going to have issues later.
31:20I'm making the branches.
31:22Are you going to have to pass the tree?
31:24I hope so.
31:25The race is on to ensure every fruitful element is ready.
31:29What is that?
31:30Safran and white chocolate mousse.
31:32Before assembly can begin.
31:34Oh, yeah.
31:35This will be the base.
31:36Toast of coconut massively helps the flavour.
31:41But Valentina has a problem with her paper-thin pastry cases.
31:50And she's not alone.
31:52The chocolate is not releasing from the boxes.
31:54Safran's books won't budge either.
31:56And in charge of building their bookcase, Will's falling behind.
32:01I'm trying my best to have this finished so we can start decorating.
32:07I can smell burning chocolate.
32:09Something is burning.
32:11Something is burning.
32:12Oh, ****.
32:17How are you looking on time?
32:18Good?
32:19I'm very curious.
32:20What?
32:20Behind?
32:22Yes.
32:23All right.
32:24This is stressful.
32:30Just 90 minutes remain.
32:34This is not good.
32:35You're making a structure.
32:36Just focus on that and we're going to fix it after and we're going to do what we can do.
32:40Yeah?
32:40Sorry.
32:41It's the best way to get it.
32:44That's going to be difficult to fix.
32:46What a time.
32:48As Safran and Will race to repair their bookcase,
32:52with her pastry cases crumbling.
32:54I can't use it.
33:01Valentina has made a decision.
33:02I don't want to present that one that are really ugly.
33:05So I'm making again.
33:08A little bit of a difficult day for some of our teams.
33:11Well, I already see that one team is struggling.
33:15Sofia and Will, how they are going to bring Shakespeare alive in his shelf.
33:20I'm just assembling the candle.
33:22We're going to light it for them.
33:24Maybe they'll enjoy that enough to forgive us.
33:28Valentina and Aurora had a great day yesterday in the kitchen.
33:32They burned themselves last week and they don't want to go back here.
33:35But that magical, mystical tree is very important for it to work.
33:39Yes, and there is two trees in our kitchen today.
33:42Oh, I'm going to move this thing.
33:44Oh my goodness.
33:44Nice.
33:45Our team from The Beacon, Sylvia and Irene.
33:47They had a pretty difficult day yesterday in the kitchen.
33:50Oh, yes.
33:50So today, go be go go home and it needs to be magnificent.
33:53I'm hand painting the figurines.
33:55Ashish and Loki.
33:57Last week, they impressed me with their monster truck.
34:01Let's not forget, the monster truck collapsed.
34:04I don't think they're going to have any tragedies.
34:06They are very confident.
34:07Just try not to burn my finger.
34:10Oban and Afnit.
34:11These came, I love, love, love.
34:13But they are taking a massive risk building out of sugar,
34:17which is extremely fragile.
34:18But to be fair, I think Oban look a bit like you.
34:21Is he your son?
34:22Not that I know of.
34:24What do you think, Sai?
34:25Well, we are both blondes with blue eyes.
34:27And they both are pastry chefs.
34:29Can you give me a French truck?
34:31That's us.
34:32I think it's more like...
34:33Oh!
34:38Chefs!
34:3930 minutes remain on your Shakespearean showpiece.
34:42Oh, Chef.
34:43Believe in yourself.
34:44You can do it.
34:45I will finish.
34:46Will you promise me?
34:47Yes, I promise you.
34:48I'll finish it.
34:49While Will's playing catch up...
34:51Let's go, boss.
34:51We can do it.
34:53Sofia and the rest of the teams race to finish their fruitful desserts.
34:57Now I'm happy with the tart.
34:59Much better.
35:00It literally looks like a hot dog.
35:03Should we start to pipe?
35:04There you go.
35:06I'm going to pipe the whip ganache.
35:07I'm just going to place the chocolate rings.
35:10The one is a spray with Romeo.
35:12The other one is Juliet.
35:14Two cakes for two lovers.
35:15As the chefs add the decorative details...
35:18I'm piping the rose.
35:20...that will give the fruitfuls the finish Benoit and Cherish expect...
35:24Oh, no.
35:25...as Sheet and Loki have hit a hurdle.
35:28The mousse is not set yet.
35:29Huh?
35:29The mousse is not set yet.
35:31Can we go with a pack?
35:34Yeah.
35:35The skull is done.
35:36The candle is done.
35:39Sorry.
35:40I'm spraying the water blue.
35:42The wood effect.
35:43I'm just going to do the side.
35:45We just need to attach the flowers and the mousse to make it more magical.
35:51I'm painting back.
35:54I don't know how I'm going to lift this.
35:56Hold it here for now.
35:58I'm just going to need to move it here.
35:59This is the fondant.
36:00Okay.
36:01Okay.
36:10Cake is done or no?
36:12It's still not set.
36:15I'm going to start the books.
36:16Yeah.
36:17And I'm going to bring the candle.
36:18A little fairy.
36:19The other one is in the fridge still.
36:21One had an accident of the wings.
36:23Chefs, you have five minutes left.
36:25What?
36:25What?
36:27No, no.
36:28La luna.
36:29The paper.
36:30Can you write on the paper?
36:31We just filled the crown.
36:33We ran out of time.
36:35So I'm glazing the antrimon now.
36:37It was not set yet.
36:39What do you want me to write on it?
36:40Write Macbeth and then Othello and then just squiggle.
36:46I can't cope with the pressure.
36:48Start to pull the kick.
36:49My hand is shaking.
36:51My hand is shaking.
36:56This is Othello Avenue.
36:57They're finished.
36:59That is top.
37:03Chefs, you have one minute left.
37:05Oh, my God.
37:06Give me one.
37:07That's fine, that's fine.
37:07How about it?
37:10It's only got one wing at the moment.
37:11They'll just be going around in a circle.
37:19And Chefs, that is it.
37:20Your time is up.
37:25Yeah, we're finished.
37:26Nice work.
37:27Nice work.
37:28Wow.
37:30Yeah, it feels good, it feels good.
37:32I don't want to say nothing,
37:33because last time I was on the bench and then it cracked, so...
37:35Oh, wow.
37:37It's beautiful.
37:38The fairies are so dangerous, like...
37:44Looks magical.
37:46No?
37:52Five Shakespeare-inspired showpieces and their accompanying fruit falls now face the judgment of Benoit and Cherish.
38:02Oh, my God, what happened?
38:05Sorry, it slipped.
38:11It looks like we had a little bit more of a tragedy that we were bargaining for.
38:16But looking at the showpiece, you need to know the Othello story, but I see a showpiece which connects the
38:22dot with Monsieur Shakespeare.
38:23You have put in a lot of effort.
38:26There is a lot of things for me to look at.
38:29Let's discover what we've got as a dessert.
38:31We have elderflower mousse with the wild berries compote.
38:34And then we have the almond light sponge with the sabre dough.
38:40I really like it.
38:41You have managed to retain the creaminess of the classic fruitful dessert.
38:46The cream is so smooth.
38:48It just melts on my palate.
38:50There is texture, a pack of berry favor.
38:53But because there are barely any setting agent in there, what makes your cake beautiful to it is also its
38:58downfall because it makes it fragile.
39:00Okay, thank you very much.
39:08This is nice.
39:09I like this.
39:10Oh, look at this.
39:11It's great.
39:16It looks really intricate.
39:19You're pushing yourself to the boundary.
39:21It's colorful, theatrical.
39:23It's a balancing act and a job neatly done.
39:26And you have integrated your dessert into your showpiece beautifully.
39:31But Romeo and Juliet, is that powerful enough into a showpiece?
39:35They have a focal point that sells your story.
39:39This is lacking that.
39:40Can you kick the cake for us, please?
39:42The bottom layer is made with gluten and crumble.
39:46On top, there is almond sponge, rhubarb compote and blood orange mousse.
39:50I really like the crunch.
39:52I really like the almond cream.
39:53However, you put rhubarb in the layer and I want to taste rhubarb.
39:58And the moment is lost.
39:59It doesn't happen often, but I will slightly disagree with my dear colleague.
40:03I really like it.
40:05Ha, ha, ha, ha!
40:06Blimey!
40:06Love it!
40:07I like the whipped ganache.
40:08It's not overly whipped and has written a silky smooth creaminess.
40:12I find the fruity fool.
40:14Well done.
40:15Thank you very much.
40:16Thank you guys.
40:16See you later.
40:17I would love to eat that then.
40:18Good job.
40:20It's done step.
40:27Fire.
40:28From the darkness?
40:31Lights.
40:32Lovely stuff.
40:33Lovely bit of theatre.
40:34If the challenge was to create a vintage bookshelf, I'd say you've done it.
40:39But as I see this bookshelf related to Shakespeare, not quite.
40:43I need more detail.
40:45You spend how long building this?
40:47The new sign.
40:48Strategically, you have to look at it differently.
40:50That's why you are a team.
40:52Shall we?
40:52Yes.
40:53So it's a coconut dacquoise, amaranth cherry and like a sour cherry compote in the middle
40:57and a pistachio whipped ganache.
40:59The sweetness is beautifully controlled.
41:02I like the sharpness of the cherry compote.
41:04The pistachio flavours are clean.
41:07But the texture should also match that.
41:09The cherry compote is too stiff.
41:10If you incorporate a little bit of cherry puree,
41:13it would have been more delightful.
41:23What I wanted to see is more live.
41:26At the moment, it's stagnant and it's very short.
41:28I've never seen a tree that is so short.
41:30Have you?
41:31From a magic forest.
41:32Yeah.
41:33It's a magic tree.
41:34We've got almond sponge,
41:37white chocolate mousse with saffron,
41:39and blackberry compote with thyme and honey.
41:44Saffron and chocolate.
41:45It's been done before,
41:47but saffron and blackberry,
41:48never heard before.
41:49It works.
41:50Now, in terms of texture,
41:52I do not find the fruitful.
41:54You're lacking that light, creamy texture
41:57that a fruitful is known for.
42:00That's a shame.
42:06Well, let's start by saying that I feel connected with the Midsummer Night's Dream story.
42:11That little pock character is bang on.
42:14I really like the little detail that you put in the most.
42:18It just brings more magic for me.
42:20Okay, let's discover what we've got for dessert.
42:25Perfect.
42:26We have a frangipan tart, a creamy lychee insert with the raspberry jelly,
42:32and the piping is the vanilla melaka.
42:34It's beautiful.
42:36It has simple textures that combine elegantly together.
42:40It's theater on a plate.
42:42This is exquisite.
42:45The cream is made to perfection.
42:47And what I really like is the lychee jelly
42:50because it just moves out so beautifully.
42:52It was explosion of favor.
42:55A solid job yesterday.
42:57Packed up with a solid job today.
42:59Ooh.
42:59Oh.
43:00You come back strong,
43:01and that is what the competition is all about.
43:04Okay.
43:04Thank you so much.
43:06Well done, gals.
43:13Based on both challenges, Benoit and Cherish will now rank the teams.
43:18Those in last place will leave the competition.
43:20Two strong days in the kitchen.
43:22We needed that.
43:23A little bit of motivation to keep going.
43:26Yeah.
43:26I don't know if we have done enough to beat the first place,
43:30but I like what I present as a dessert.
43:33It's a bit still when it should be alive.
43:36I don't feel safe.
43:39Hmm.
43:40The other people definitely did better than us,
43:43so it just could be really sad to live.
43:46As a showpiece, it's a little bit weak.
43:50That was brutal.
43:52Does it take us to the world of Shakespeare?
43:55We are definitely in danger of going home,
43:57and I'm not surprised about it.
43:59I would expect it.
44:05Benoit and Cherish have made their decision.
44:07I'll miss you, Bench.
44:10The judges have ranked this heat's order of excellence
44:13from first to last place.
44:15The team in last place will sadly be leaving us tonight.
44:18The judges thought that the team in first place
44:21had a strong day yesterday
44:22and delivered an impressive Shakespearean showpiece today.
44:26Congratulations, Valentina and Aurora.
44:31You're through to the next round of the competition.
44:33In second place are Orban and Avnit,
44:37and Ashish and Loki are third.
44:39Which leaves us with Sofia and Will from Levy
44:42and Sylvia and Irene from The Beacon.
44:45After much deliberation, Cherish and Benoit
44:48have decided that the team leaving the competition tonight
44:52is...
44:55Sylvia and Irene.
44:58Everybody else, congratulations.
45:01You're through to the next round.
45:06It wasn't a big surprise, to be honest.
45:10Well done.
45:12You should be really, really proud.
45:14It was a very fun experience.
45:16Very intense.
45:18We met brilliant people.
45:19It was worth it.
45:20Well done to you.
45:21But I won't do it again.
45:25We won 100% Doge the Bullet.
45:27I'm going to take it as they can see something in us.
45:31And now, I just want to prove to them that they're right.
45:35Mamma mia.
45:36Mamma mia.
45:37Well, I think we were really close with the green team.
45:40So when they said the name, I was like...
45:45That's a nice little comeback story.
45:46We love comeback stories in this kitchen.
45:48The dessert was absolutely stunning.
45:51You're going to show me how to beg because...
45:53Wow.
45:55And it's very important to be consistent over the two days.
45:58And in this kitchen, there's two very strong teams.
46:00But the rest of the team really need to pull up their socks.
46:05Next time...
46:06I'll be honest with you.
46:07It kind of looked like jacket potatoes.
46:09Hey!
46:09The chef's take on tarts and buns.
46:11Who doesn't love a large cream bun?
46:14And engineer iconic modern landmarks.
46:16Everything needs to be very well aligned.
46:18Otherwise, the towers will look like this.
46:20Whose building will stand the test of time?
46:22It is big.
46:23It is majestic.
46:25And whose will come crashing down?
46:27Oh, my God.
46:28Yes, I know this.
46:29It's not set.
46:30Not set.
46:30Help us.
46:31Jesus.
46:32Jesus.
Comments