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00:08We're feeling good to be back for another week.
00:11Beautiful morning, isn't it?
00:13It's not raining.
00:14Yeah, at least it's not raining.
00:16Hopefully it's not raining in the kitchen.
00:19I'm super happy to be here.
00:21Hopefully today is going to be really great.
00:24I really don't know, Aurora.
00:27You are cold.
00:30Not for long.
00:31It's a lot of stress, a lot of preparation.
00:34I think teamwork is getting stronger and stronger.
00:37So there is less pissing off.
00:43Good morning, chefs.
00:45Today's menu features bakes from both sides of the gastronomy divide.
00:50The sweet and the savory.
00:52To tell us more about the savory offering,
00:55Cherish.
00:56Chef, today I want you to make 24 identical laminated tart.
01:01Crispy and flaky pastry.
01:04Your filling must give me yum yum in my tum tum.
01:08Your filling must get me going.
01:12Cherish, please.
01:13This is a baking show.
01:15Benoit, can you tell us about the sweet option?
01:17Today I would like you to make 24 identical cream buns.
01:20Your buns must be baked, split and filled with cream and at least one additional element.
01:28But whatever you choose, your filling must create a taste sensation.
01:33Okay, chefs.
01:34You had half an hour last night to make your dough.
01:36And now you have a further three and a half hours to complete this challenge.
01:40Good luck and your time starts now.
01:42Yeah?
01:44Okay.
01:44This time is now.
01:46The laminated tart is heaven.
01:48It goes well with a glass of red wine.
01:50Oh.
01:51Yeah.
01:53What is a laminated tart?
01:55It's a laminated dough that you create to make a tart.
01:59Yeah?
01:59So a pastry is a laminated dough.
02:01A croissant dough is a laminated.
02:02Then you can see the crispy part all pop up.
02:05When you're bright.
02:08You turn into a duck.
02:09Wow.
02:13Not only were the teams given 30 minutes last night to make the dough for their savoury tarts,
02:18they also have lamination machines available to speed up the process of creating the flaky layers.
02:23For this challenge, we have asked the chef to produce for us 24 beautifully laminated tart
02:29with an indulgent savoury filling.
02:32Those are selayak.
02:33I just covered it with miso paste.
02:36And we will roast it.
02:37This challenge is all about lamination.
02:39Now I'll laminate the dough.
02:41Lamination is a process where you fold butter and dough together with multiple folds
02:46to create a flaky layer.
02:49This is the double fold.
02:50You create layering between dough, butter, dough, butter.
02:54I want to be excited by your combination of filling.
02:58Chef, give me something savoury.
03:00This is one of my top favourites.
03:01I can eat it any time of the day.
03:05Good morning, chefs.
03:06Good morning.
03:07Good morning, chef.
03:07Could you please tell me all about your lamination tart?
03:10So we wanted to go like with the Italian flour.
03:14Mmm.
03:15So we have to yellow tomato, porcini mushroom, buffalo ricotta.
03:20Inspiration?
03:21My father is a pizza chef.
03:22Yeah.
03:23He's a pizza chef?
03:23In Sicily, yeah.
03:24Oh.
03:25So is that one of your dad's favourite pizza?
03:28Well, it's one of the best celebs.
03:29So if you mess it up...
03:32Valentina and Aurora's Italian pizza-inspired fillings of yellow tomato sauce, porcini mushrooms, buffalo ricotta and guanciale cured pork will
03:42sit inside a complex plaited black pepper croissant dough.
03:46I'm doing the cross lamination.
03:48The layer, they will be not just on the side, they will be on the top.
03:52Because I wanted to give an extra texture to my croissant dough.
03:57Wow, it seems that you're very confident with your benoisserie.
04:00I love benoisserie, honestly.
04:02But this is a different kind of stress.
04:05So I'm preparing the croissant dough.
04:07Also using croissant dough are Orban and Avnit, who have something to celebrate.
04:12You guys have a special week this week.
04:14You guys have a Michelin star now?
04:16Yeah, we did, yeah.
04:17I mean, it was a very happy moment.
04:19What did you guys do to celebrate?
04:21Champagne.
04:22How much champagne are we talking?
04:24Well, you need to check with our sommelier.
04:27He has the count.
04:29So today, are we expecting Michelin star pastries?
04:33Yeah, now we'll see, yeah.
04:35Orban and Avnit's high-end croissant dough tarts will be filled with Jerusalem artichoke and truffle puree.
04:41Burnt pear puree.
04:42I'm topped with ribbons of roasted celeriac.
04:46You guys use celeriac much more than I think we do in the UK.
04:49It's quite a French thing, I think.
04:51It's the kind of vegetable you have in the countryside, you know.
04:53I think we feed celeriac to pigs.
04:56Are you saying French people are pigs?
04:58No.
04:59I'm not saying that.
05:01Can I just say on camera?
05:05Delicious, savoury fillings are key to impressing the judges.
05:09This is the guanciale.
05:10It's going to be the crispy part on top of the tart.
05:13I'm cooking Jerusalem artichoke.
05:15We are just going to add some truffle paste to make it more rich.
05:19So in there, I've got my goat cheese that are going to go with the bechamel.
05:23What type of goat cheese have you got in your tart?
05:25Very musky or light?
05:27No, it's quite light.
05:28No, musky.
05:28Oh, I think it's quite light.
05:30It's strong tasting.
05:31I hope it's not too strong.
05:33Sophia and Will's goat's cheese bechamel and goat's cheese cream will be topped with braised
05:38leeks, honey and chilli jam and will sit inside a rough puff laminated tart.
05:43As a French man, what do you think of my top?
05:45I love the croissant, yeah.
05:46Has it got good lamination?
05:47That's what I want to know though.
05:50I'm just going to portion it to put it into the tart mould.
05:53While it's being shaped, laminated pastry needs to be treated with care.
05:57I'm going to die soon.
05:59Too much stress.
06:00If it's handled too much, the layers will be compressed and the tart cases won't puff up.
06:05This is the rough puff tart.
06:07It's rustic but flaky and light, hopefully.
06:13And it needs to be kept cold so the layers of butter don't melt.
06:17This is getting softer right now.
06:19It just needs to finish it.
06:20Okay.
06:21Tell me about the shape of your tart.
06:23How is it going to look like?
06:24It's a puff pastry.
06:26Rectangle.
06:26Are you cooking it with something in the middle just to keep the…
06:29Uh, not really.
06:32A tart, I've got a base and some edges.
06:36Okay, well I have to wait and picture that when I see it because at the minute I'm struggling
06:40a little bit.
06:41Ashish and Loki's puff pastry sheets will be topped with roasted trout,
06:45creamy dressing, made with chopped egg and herbs, a burnt lemon gel and labneh.
06:50What is labneh?
06:51I've heard of it but I don't really know what it is.
06:53Labneh is just like you hang the yogurt and you strain all the water out.
06:58I can show you.
06:59Let's have a look.
07:00I hang it overnight.
07:02Oh wow.
07:03Hanging nice.
07:04That is a well hung bowl, isn't it?
07:06Yeah.
07:08Chefs, you're halfway through your laminated tart and cream buns challenge.
07:13Laminated tarts?
07:14Sounds like an insult from the 60s.
07:16It does, doesn't it?
07:17Oi, you laminated tart, shut your cake out.
07:20Oh, sorry, Cherish.
07:22While the puff pastry tarts need to chill in the fridge to firm up the layers…
07:26My rough puff dough is actually in the fridge.
07:29It just needs to be for 10 minutes to be rest.
07:32Orban and Valentina's more complicated croissant dough has to prove before baking.
07:36I'm going to go in the prouvet.
07:38It's really like a long process.
07:41But the teams have no time to rest as they still have 24 cream buns to make.
07:46A cream bun?
07:47Well, it's in the title.
07:48It's a bun filled with cream.
07:50Who doesn't love a large cream bun?
07:52The bun itself needs to be made out of yeasted dough, so proofed.
07:56The dough is looking very good.
07:57I only did it yesterday.
07:59Prover is the other side.
08:01The proving and the baking is important.
08:03You want something light and fluffy without being too stodgy.
08:06Creamy elements could be a curd.
08:08It could be a diplomat cream.
08:10It could be a whipped cream.
08:11And the cream, we are infusing it with orange blossom.
08:14We want also at least one additional element.
08:17To bring a small twist, we do a praline with the speculose biscuits inside.
08:22Ultimately, three teams are going to move forward into the final six.
08:25So the combination of flavor needs to be out of this world.
08:30Okay, can we find out about your cream bun?
08:32It's very Cypriot flavors this week, which is why I was looking forward to it.
08:36Cypriot?
08:37You are from Cyprus.
08:38Oh, nice.
08:39In the bun, we have added mastic.
08:41It's the sap from a tree in Greece.
08:44It's like a pine taste.
08:45Wow!
08:46I can't wait to taste.
08:47Sophia's mastic-infused buns will be filled with orange blossom whipped cream and tangerine jam.
08:53And decorated with a delicate sesame brittle, inspired by a close family member.
08:58I baked a lot of sesame brittle with my grandma.
09:01I would watch her bake and cook for everyone.
09:03Any recipes that she used to make often, like, I made sure I wrote them all down.
09:07Do you know what's so crazy about grandmas, yeah?
09:10They never measure anything.
09:12Like, I literally asked my dad, oh, no, how did you make the curry go?
09:14Oh, Liam, it's just a bit of goutan.
09:17Tall seasoning, I used to put it in the pattern.
09:20I think the bun are ready.
09:21Getting the right proof for their buns is essential.
09:24The dough is looking very good.
09:25They need to rise enough so they puff up and become soft when baked.
09:29Not too big, but I have to put it for the baking.
09:32But over-proved dough will collapse in the oven.
09:35They are humongous.
09:37If you over-prove it, it's going to be, like, aerated but tough at the same time.
09:40They're looking a little bit over-proved, I think.
09:43Can you please tell me about your cream bun?
09:46The dough is a brioche dough with coffee flavour.
09:49Then we're going to add coffee, pastry cream, plus the chocolate garnish with the coffee flavour.
09:54There is so much coffee going on.
09:56It's not too over-powered, it's a lighter flavour.
09:59Ashish is hoping flavours of hazelnut praline and chocolate will complement the coffee and help the flavour sing.
10:05What's your favourite karaoke song?
10:07You listen to K-pop.
10:08Blackpink, BTS, I sing all of those.
10:12Okay, what's your favourite BTS song?
10:13That's gotta be DNA.
10:15DNA.
10:17That's it.
10:17And I know they've got to be a gardener as well, isn't it?
10:19Exactly.
10:20It's a tough one.
10:21I can do it.
10:23DNA.
10:26As well as beautiful buns, the teams also need to produce flavoursome fillings.
10:30It's not so strong.
10:32I'm making the marsala curd.
10:34We wanted to do something Italian.
10:37Alongside their masala wine curd, Valentina and Aurora are another team who are using coffee to flavour the cream in
10:43their bun.
10:44We're going to make it with the coffee Diplomat.
10:48The piping is really nice as well.
10:51Diplomat cream, it needs to be firm, otherwise it can't absolutely.
10:54Yeah, it's going to be nice, guys.
10:57These are bloody huge.
10:58While the bun's cool.
11:00I took it out.
11:01It's cooked.
11:02It's nice.
11:03The teams still have cream fillings to prep.
11:06I'm just whipping cream for the coffee Diplomatic.
11:09I'm doing the coffee has a lot of cream pettis here.
11:11And coffee is popular in the kitchen today.
11:14On the top, we are going to buy coffee with ganache.
11:16Today in this kitchen, three teams have decided to work with coffee for their sweet bun.
11:21Really?
11:21Yes.
11:22Oof.
11:23We didn't know this.
11:24May the best coffee bun win.
11:27Orban and Avneet's coffee whipped ganache will be piped on top of an orange crema and a speculous prali.
11:33Filling a finger shaped bun.
11:35The buns look super cute.
11:37They're cute, huh?
11:38They're like little hot dog buns.
11:40Sweet hot dog buns.
11:41Sweet hot dog buns.
11:42You guys are so fancy.
11:46Chefs, you have one hour left.
11:49Pro tip, don't cream your tarts.
11:51And also, don't laminate your buns.
11:54Yeah, I did that once when I was an office temp.
11:56Immediate dismissal.
11:58With the cream buns baked and fillings well underway.
12:01I'm making the clementine jam.
12:03The savoury laminated tarts are finally ready for the oven.
12:07Start for baking the puff.
12:09So I'm just egg washed.
12:10They will go in the oven for 12 minutes.
12:15And the fillings can be perfected.
12:17I don't like the protein.
12:19They're releasing too much water.
12:21Now I'm gonna put the trout in the oven.
12:24With these leeks, I'm just gonna get them a bit golden.
12:26I'm just trying to make corn shape of celery egg.
12:30Those look like little cone bras Madonna would wear in the 90s.
12:33I'm sure that's exactly what you were going for.
12:38Chefs, you have 30 minutes left on your laminate tarts and creamy creamy bun buns.
12:43What are you doing?
12:44I'll be honest, it sounded better in my head.
12:45Can you add four minutes? Because they're quite light.
12:48Once the savoury tart pastry is baked...
12:51I think colour is a bit tart. Should I take it out?
12:53Very good.
12:53..if their lamination has worked, it will be golden and crispy.
12:57Ah, perfect.
12:58..but incorrectly handled dough won't have visible layers.
13:02The crust is a bit hard.
13:04..or it will rise unevenly.
13:06They raised a little bit too much.
13:08We're gonna have to press in.
13:10I'm a little bit worried about the trout.
13:14Chefs, ten minutes left.
13:16The chefs now need to juggle assembling their savoury laminated tarts
13:20with filling their cream buns.
13:22I'm piping the labneh base.
13:24On top, I'm gonna have trout.
13:26I'm just piping the orange cream.
13:28The consistency is nice.
13:30I'll be honest with you, it kind of looked like jacket potatoes.
13:32Hey, okay, it's gonna be a chick potato that is gonna be,
13:36like, you know, a cenerentola, Cinderella, you know?
13:39Mm-hm, mm-hm.
13:39So it's gonna turn four.
13:42That's f***ing ugly, mate.
13:44I don't know if that's even gonna make any difference,
13:46to be honest, what you're doing.
13:47They're not correct.
13:48The porcini, they are a little bit mashed.
13:50They are now nice to see.
13:52So I'm just eye-dumb, you know?
13:53I'm just afraid they're gonna say it's too much stuff.
13:56We try our best.
13:57Chefs, you have five minutes left!
14:00Ugh!
14:01I'm filling the tart with the bechamel.
14:03I would put it a bit less, so we can put the leeks on.
14:06It's coffee cream.
14:07Okay, we need to hurry up now.
14:09The time's gonna be a bit tight.
14:10And a little tart of gold.
14:12And we need to just pipe the honey jam.
14:13Open that bag, open the bag.
14:14Can all do we have?
14:15One minute left.
14:16We have one minute.
14:18F***!
14:19I know.
14:19I'm putting my candied compote.
14:21This tastes like sesame, which is what I wanted.
14:24This is just a fine new garnishing.
14:26I forgot to add extra marsala.
14:28Hey, hey, hey, hey.
14:30Chefs, your time is up.
14:32Please leave your buns and tarts alone.
14:39It's done already, finally.
14:41They're not good.
14:42They're just not good.
14:50Everything is just everywhere.
14:52It's not good.
14:53The team's savoury laminated tarts and cream buns will now face the judgement of Benoit
14:58and Cherish.
14:59Oban and Avnit from Stafford, please come forward.
15:02It's so good.
15:02It's so good.
15:11Visually, I really like it.
15:13It is elegant.
15:14It is sleek.
15:15And we see the lamination.
15:17That's important.
15:18So, we have artichoke puree and then burnt pear puree.
15:21And it's finished with petals of roasted celeriac.
15:24It's earthy.
15:26It's nutty.
15:27It's warm.
15:28It's really nice.
15:29The pastry itself.
15:30All the crispiness, the crispiness, the crispiness, the crispiness, the crispiness,
15:32the crunchiness.
15:33Wow!
15:33I love it.
15:34Your cream bun.
15:35I can see this in a five-star hotel anytime.
15:39So, we have made brioche.
15:40The bottom layer is with peculous praline.
15:43We have filled it with orange cremeau.
15:45Coffee with ganache on it.
15:46And we have garnished with candied kumquat.
15:49The combination of flavor is delicious.
15:51Coffee, orange, kumquat.
15:55That works for me.
15:56Lovely crunch from your praline.
15:58Eat beautifully.
16:00See you later.
16:05Good job, boss.
16:11Well, it is a laminated tart challenge.
16:14I can see some sort of lamination, but it's not refined enough.
16:18So, we have a rough puff tart that's filled with a goat's cheese bechamel.
16:22On the top, we've got a goat's cheese cream, toasted hazelnuts, and honey gel.
16:27First of all, your tart is not cooked evenly.
16:29Can you see the raw layer in there?
16:32And the goat cheese is just too strong for me.
16:35I see what you wanted to achieve, but unfortunately, there's too many mistakes in there.
16:39Your cream bun, it's a very rustic presentation.
16:42We have a mastic-infused dough, clementine jam with orange blossom chantilly, and then topped it with sesame brittle.
16:50I really like what you've done with your cypriote flavor profile here.
16:55Those sesame brittles work very well.
16:57Thanks.
16:57I really like your clementine jam.
16:59It's very refreshing.
17:00But the mastic that you put in, I could not taste it.
17:03But the main issue is the bun.
17:05Too tight.
17:12Should have, would have.
17:14Should have, would have.
17:15Should have, would have, could have.
17:17Yeah.
17:23The laminated tart, you were working your pastry far too warm.
17:27Yeah.
17:27So therefore, unable to keep it nice and neat.
17:31Yeah.
17:31We have puff pastry, labernet sauce, the burnt lemon gel, gribbish sauce, and the trout.
17:38I really like the way you treated the trout.
17:40I like the taste profile.
17:41There is a nice combination of flavor, but puff pastry was not good enough.
17:46I could not feel the lamination.
17:47Looking at your cream bun, the chocolate on the top, show your skill as a pastry chef.
17:53So we have hazelnut praline on the bottom, and then we have milk chocolate and praline and crunch, and coffee
17:59cream patisserie.
18:00First of all, beautiful flavors.
18:03You put two of my favorite things, hazelnut chocolate, actually three, and coffee.
18:10Don't have to say that the bun is a bit tight.
18:13If you could have proof it more, it could have been better.
18:16Thank you so much.
18:17Thank you so much.
18:22It's okay.
18:22No, okay.
18:23Now that was in the salon.
18:24A bit better.
18:30Really love the defy of the lamination.
18:33So it's beautifully done.
18:35It would have been better if you do not put so much crest on the top.
18:38We have a croissant pepper dough, yellow plum tomato, buffalo ricotta, porcini mushroom, and guanciale.
18:47The mushroom, the ricotta, and the tomato just blend in together beautifully.
18:51You brought us Italy in a little tart with your cream bun.
18:56I really like the presentation.
18:58So we have a brioche bun, and then we have infusion coffee diplomatic, and the masala.
19:06I think you've got the best bun over here because it's light, it's flavorsome.
19:10Coffee and the masala, it blends in together beautifully.
19:13This is a lovely bun to eat.
19:15Every element of it.
19:16I love it.
19:18Thank you very much for your hard work, yeah?
19:22The fact that we are Italian, we were looking at the bun and the tarts, and I told them like,
19:26they're Italian.
19:27They are definitely Italian.
19:31Yeah.
19:32You know, I tried it.
19:33I was just doing like no expression at all.
19:35I was like, yeah?
19:39We've fallen short a bit.
19:41We need now to really step up.
19:44No pressure.
19:45No, no, but that's a fact.
19:51Ahead of tomorrow's all-important showpiece challenge, the teams have been given a golden
19:55hour to prepare.
19:57I love a day in the kitchen where we get savory and sweet, main course and pudding.
20:03Brilliant.
20:04Some of them is actually exquisite what they have produced on the table for us.
20:07Aubin and Avni from the Stafford, they seem to have a really good day today.
20:12They deliver beautifully balanced, elegant viennoiseries.
20:15And it's a really important day to have a good day, but this is the last chance to get
20:19through to the final six.
20:21Valentina and Aurora really want to get there.
20:23Their flavors in their savory tart, I mean, that was itty.
20:27Oh, la, la, mamma mia.
20:29Mollissimo.
20:29And then you've got Ashish and Loki, and they were sort of a tale of two halves.
20:34They had a coffee again, and hazelnut praline with milk chocolate.
20:38I mean, what's not to love?
20:39Did you like their savory tart today?
20:41Few issues there.
20:42Sophia and Will seemed really disappointed.
20:46Everything just seemed so wrong in the tart.
20:48The bun combination of flavor from Cyprus was absolutely delightful.
20:55Then again, execution was not technically as it should have been.
20:59But it's all to play for tomorrow.
21:00What is the theme?
21:02The beautiful biscuit showpiece.
21:03And it's landmarks that they've got to do.
21:06So we're talking the Shard, the Burj Khalifa.
21:10There's a gorgeous pub in Angelo called the Old Queen's Head.
21:14Modern landmark.
21:16It's beautiful.
21:17Iconic.
21:17Iconic.
21:18Catch me there every Saturday.
21:27Just one challenge remains between the chefs and the place in the final six.
21:34I don't care.
21:36Welcome back, chefs.
21:38Today's showpiece is your final opportunity to impress the judges before they decide which
21:42three teams will make it through to the final six.
21:45So today, give it all you've got.
21:48Chef, today you must create a stunning biscuit modern landmark.
21:53Think of Sydney Opera House or Dubai Burj Khalifa.
21:57We demand big biscuit creation.
22:00But be warned, a collapse could result in you kissing the final six goodbye.
22:05And therein lies the rub.
22:07Benoit, anything to add?
22:08Chef, today you must also make 12 Petit Gâteaux inspired by the landmark you choose to create.
22:15And present it carefully in your overall scene.
22:19Chefs, you had one hour to prep last night.
22:21You now have a further four hours to complete this challenge.
22:24Go for it.
22:25Your time starts now.
22:28All right.
22:29Let's go, boss.
22:30Let's go.
22:30Little biscuit house.
22:32Big biscuit houses.
22:33Have you built anything like this before, Cherish?
22:35I built a Langham Hotel.
22:39Yes.
22:39And Lady Gaga came.
22:40She pulled my hand.
22:41Walked right in front of the paparazzi.
22:44And the next day I become famous.
22:46A biscuit showpiece.
22:47Never did it.
22:48It was a full discovery.
22:49We have done the dough yesterday in the golden hour.
22:52So I'm starting to just cut all the shapes whilst Will finishes rolling.
22:56Our team are going to recreate some modern landmarks made out of biscuits.
23:02You've got Buckingham Palace.
23:03You could go to Mont Saint-Michel.
23:05Whatever you choose, we need to be transported into that beautiful location.
23:10What are you making?
23:10Sour bridge.
23:11Are you doing any pollution underneath?
23:13A little blue corner shop bag would add real London fish as well.
23:18No, the fish.
23:18There's no fish.
23:19Okay.
23:20Engineering is crucial in this challenge.
23:23Biscuits are very unforgiving.
23:26With one bad move, the whole showpiece might collapse.
23:29It's very difficult to do something like that in a quick way.
23:33We need our team to create also 12 petit gâteaux.
23:36A petit gâteau is basically a dessert.
23:38The chef has got the opportunity to assemble all sorts of flavors and combinations of textures
23:44that is delicious to eat.
23:46I'm lining my tart with the sweet paste dough.
23:49It should not be very thick.
23:51Time management is key.
23:52The chef has to be super organized and they have to work like an army.
23:57I have to start to bake some biscuits and then continue with the rest.
24:01This is an opportunity for our chef to show us what they've got.
24:04We have three places up for grabs to go into the final six.
24:09Good morning, Chef.
24:10Good morning.
24:11What are you going to make for your modern landmark?
24:13We have a Frenchman on the team.
24:15So we're making the Louvre and surrounding buildings.
24:17It's a beautiful building.
24:19How are you going to make the structure very strong?
24:22That is the question.
24:24It's been a kind of a challenge.
24:26How many times have you practiced this?
24:28We've practiced.
24:29How many times have we had the pyramid to stand?
24:31Yes.
24:31We have had it one time.
24:33Oh, may God bless you today.
24:35Paying homage to the world's largest art museum, Will and Sophia will surround their Louvre landmark
24:40with chocolate artist palette Petit Gâteau, decorated with white chocolate paints and filled with a baobab and tangy passion fruit
24:47compote insert.
24:48Why have you gone for that combination of flavors?
24:51Will loves to use baobab.
24:53Because I'm really interested in products that improve your health.
24:56Okay.
24:56So that's also why we've gone with cocoa and burdock biscuit.
24:59And burdock.
25:00Burdock fruit.
25:01Burdock fruit.
25:01It's really rich in vitamins.
25:03Are we going to taste the bollocks?
25:05Bollocks?
25:06The burdocks.
25:07Burdocks.
25:07Sorry.
25:08Not the bollocks.
25:11We chose cardamom gingerbread.
25:13And I think instead of gingerbread house, we have done cardamom bread house.
25:17It's a black sesame and hojicha.
25:19It's a Japanese tea.
25:21We have to choose lavender and lemon.
25:24We wanted to do something connected to England.
25:26London is our second home.
25:28It's the place where me and Aurora we met.
25:31To celebrate a love of their adopted country, Valentina and Aurora are going all out patriotic.
25:36So we got a tower bridge.
25:38Nice.
25:39The petit gâteau is going to be London bus.
25:41Oh, nice.
25:42We're going to put them on top of the tower bridge.
25:44But we are a little bit scared of putting all of them on top.
25:48So, on the bridge and under the bridge otherwise.
25:50Under the bridge.
25:51Bus in the water.
25:55Valentina and Aurora's lavender and lemon shortbread tower bridge replica
25:59will be decorated with isomalt and piped rolled icing.
26:02To keep their red London bus petit gâteau traditionally themed both inside and out,
26:07they're keeping flavours quintessentially English.
26:09So it's going to be earl grey bubble rust with honey sponge.
26:14This is a honey sponge and we have to choose a local honey.
26:19The petit gâteau must be executed with flavour combinations that wowed the judges with delicious originality.
26:25So I'm making a matcha sponge.
26:27This is going to be the base of the petit gâteau.
26:29Since our structure is from Japan, we want a Japanese flavour.
26:34These are rose petals.
26:35We are going to soak our almond sponge with the rose syrup.
26:39Whilst Avnit is also going for global flavours, hers have a more personal connection.
26:45We decided to do the flavours.
26:47Indian, which represents me.
26:48We are trying to bring both of our personalities in the landmark.
26:52He's from Paris.
26:53He's from France.
26:54I think you know the Eiffel Tower.
26:58Laying in an isomalt garden at the foot of Orbán and Avnit's landmark will be intricately shaped desserts of pistachio,
27:04almond and rose.
27:06They're hoping their recreation of a cardamom, cinnamon and sesame Eiffel Tower will triumph in both taste and stature.
27:13Ta-da, ta-da, ta-da, ta-da, ta-da, ta-da.
27:17Vive la France!
27:18It was the tallest building for many, many years, over 300 metres.
27:22No problem to get it over the mark on this occasion?
27:25Yeah, it's going to be one metre high, not 300.
27:27And is it going to be more of a biscuit or is it going to be slightly crumbly?
27:32It's crumbly.
27:33Will it be stable enough?
27:34We hope we're not going to have any drama today.
27:37Whereas Orbán and Avnit are going for a feat of brilliance in height.
27:41It's good.
27:42Ashish and Loki are going for scale.
27:44Wow, I see that there's a lot of things going on.
27:47We've chosen a landmark from Japan, the Sensoji Temple.
27:50Wow.
27:51We're going to build a compound.
27:53There is a one pagoda.
27:54Then there is a main hall for the pagoda one, hold the entrance.
27:57Then with the side wall will come out all the details like doors, windows, everything.
28:02For the pettigot, it's going to be the mini Japanese shrine.
28:06All of that, you'll have enough time to complete?
28:09Yeah, we're pushing for it.
28:10Wow, that is very ambitious.
28:12The focal point of Ashish and Loki's large scale Japanese temple enclosure will be a Hojicha and Sesame pagoda stretching
28:20to five stories high.
28:21Mini shrine shaped pettigato of matcha, strawberry and yuzu will form a pathway up to the holy site.
28:27You guys ever been to Japan?
28:29No.
28:29We would love to.
28:31We would love to.
28:31It's definitely on the bucket list because you've got like, you've got anime.
28:35You've got the...
28:36Do you like anime?
28:37Demon Slayer.
28:38Oh my gosh.
28:39You must Demon Slayer.
28:40Of course, all of them.
28:41If you had to breathe a certain element in Demon Slayer, what would it be?
28:45Fire.
28:46Fire, yeah.
28:46Because you can do the sun breathing like this.
28:50That was not like this.
28:52Okay, how would you do it?
28:53The arse length up here.
28:57Chefs, you have two hours left to construct your modern landmarks.
29:01Time is flying.
29:02Do you know what?
29:03I hope they've all applied for planning commission.
29:05Mmm.
29:05So this is the baobab powder.
29:07So baobab is a tree that grows in West Africa.
29:11They call it the tree of life.
29:13The fruit goes well with the passion fruit.
29:15So it's gonna be Earl Grey Barbarus.
29:19We just had a little touch extra.
29:21It's a little bit weak.
29:22I'm pouring the yuzu brulee.
29:24Yuzu has a strong acidity that cut down the sweetness.
29:28It's not just numerous dessert elements the chefs need to contend with.
29:32Biscuits are ready.
29:33The biscuits look good.
29:35The cooking is nice and uniform.
29:37They must also bake vast quantities of biscuit to build an entire landmark.
29:42Yeah, let's start building.
29:43As both Orban and Ashish begin assembling their fragile biscuit landmarks.
29:47We are using the caramel to stick it together.
29:51Sophia and Will are a long way off construction.
29:54The three things that aren't crossed out we still need.
29:57So we need...
29:57We need...
29:58Oh, wow.
29:59So we're not done yet.
30:00I am just cutting windows.
30:02We're super tight on time.
30:05I ponti.
30:06Here there's one or two.
30:08Control.
30:08They're the same.
30:09They're different.
30:10I don't know.
30:11But they're not the only ones in trouble.
30:13Maybe they're the different ones.
30:16Valentina and Aurora have lost track of their biscuits.
30:19We're missing the...
30:20The arch, sorry.
30:22And the road pieces.
30:23And at our base side.
30:25Is it possible that we're missing this?
30:27Is it possible that we're missing this?
30:29Yes.
30:30Buongiorno.
30:31How are we?
30:33Ma.
30:34What's the matter?
30:35We are trying to figure out.
30:38And you arrive in the perfect moment.
30:40It's a very crucial moment in your building.
30:43Yes, yes.
30:43Mm-hmm.
30:44Hey, Valentina.
30:45Valentina.
30:45Don't stress.
30:46Oi.
30:47Oi.
30:49Don't...
30:49You're fine.
30:50You're fine.
30:50You're doing a great job.
30:51Valentina, you're fine.
30:53It's really hard, guys.
30:54But we are trying just to figure out.
30:57Of course.
30:58Okay.
30:58I'm gonna go.
30:59But remember, you're doing a great job.
31:02You did amazing yesterday, okay?
31:04Well done, Chef.
31:12With the missing biscuits now cut and baked...
31:20Valentina and Aurora face a mountain of decoration to climb.
31:24I'm just putting yellow isomath through the windows.
31:28But while they begin filling their windows...
31:30Right.
31:30This is the last thing to cut.
31:32Okay.
31:32Sofias have yet to hit the oven.
31:34So we can get to bake in.
31:36It's f***ing warm, mate.
31:38And they're not the only ones racing time.
31:40This is for the pagoda.
31:43It's not exactly, exactly sizes.
31:44You need spray.
31:45You need hand.
31:46How is construction going?
31:48It's well underway, I see.
31:50We forgot to bring the supports for every panel.
31:53So you're having to do it freehand?
31:54Yeah.
31:55Rats.
31:57That's annoying.
31:57Four interesting landmarks in this kitchen today.
32:01Yes.
32:01We've got Aubin and Avenit.
32:03They're bringing flowers, Pedicato, into their showpiece.
32:06I love that idea.
32:07The Eiffel Tower needs to stand tall for it to work.
32:11Everything needs to be very well aligned.
32:14And otherwise the tower is going to look like this.
32:16Now we have Valentina and Aurora and they're building Tower Bridge.
32:21The Pedicato, they're building a little mini London bus.
32:25It's just white chocolate.
32:27We designed the bus.
32:28Yeah.
32:28And the flavours are also very British.
32:31Lemon passette, Earl Grey, Honey Sponge.
32:33We are in England.
32:35We have Ashis and Loki.
32:38I like the idea of the Pedicato of the shrine.
32:42I'm sticking the roof to make the dessert.
32:44But it seems that there's a lot of things going on.
32:47Would they be able to finish in time?
32:50There's quite a lot to do it.
32:52The biscuits looking good.
32:54Exactly like me.
32:55Perfect.
32:56Sophia and Will.
32:57It's going to be the Louvre Museum.
32:59The Pedicato.
33:00They're going to build like an artist palette on top.
33:03That's a good idea.
33:04The pyramid.
33:05It's a difficult design.
33:06It's ambitious.
33:07We are very behind.
33:09I'm just going to pour the blue icing on two of the sides of the Louvre.
33:12We're not going to have time to do all four.
33:15Chefs, you have one hour left to complete your modern landmark.
33:19We've got push, push, push, push, push.
33:22That was a deep sigh, man.
33:24The chefs must race to bring together their patty gateau's multiple components.
33:28This is the honey sponge.
33:30And this is our lemon posset.
33:32Or there will be no time for them to set.
33:35It's going to be honey sponge, posset, honey sponge, posset, honey sponge.
33:40We've got milk chocolate, creme.
33:43And then with the insert, which is baobab and passion fruit.
33:47It's my pistachio, Bavro.
33:49And it is going to give a roll-shaped mould.
33:52It's going to go in the blast freezer now.
33:54Just need to set on time so that I can demould.
33:58Wow, this is coming together nicely.
34:01Is it Blackpool Tower?
34:03It is definitely the Eiffel Tower.
34:05Fair enough.
34:06Have you been to Blackpool?
34:07No, I've never been.
34:08It's almost as iconic as the Eiffel Tower.
34:11But with more fish and chips shops nearby.
34:17Chefs, you have 30 minutes left to complete your biscuit challenge.
34:20OK, we can do it.
34:21I'm so close to fulfilling my ultimate dream.
34:25Dunking a giant Eiffel Tower in a massive mug of tea.
34:32So we have all our panel done.
34:34We're just going to need to assemble now.
34:36Stick it up.
34:37So we're going to use caramel as a glue made with fondant sugar and glucose.
34:42Now we need to make it a bit nicer.
34:44Hide all the connection points.
34:46How are you?
34:48I'm all right.
34:49Oh, no.
34:51You're doing the famous triangle.
34:52Yeah.
34:53I'm stressed for you.
34:54That's quite a tricky shape.
34:55Yeah.
34:55We're just going to keep going.
34:57He's really, really weak.
35:00How are you?
35:01Oh, no.
35:02No.
35:02Tutto si stabrando.
35:05Non si attaccato.
35:08Tiano, Tiano.
35:09Tiano.
35:10Nothing is speaking.
35:11Nothing.
35:12Chefs, just 15 minutes left.
35:15Desperate technique.
35:16Help us.
35:17Jesus.
35:18We're trying with the chocolate because he's the first option.
35:20Now we need to make those buildings.
35:25Chefs, that's 10 minutes left.
35:27I'm going to finish the dessert.
35:28I'm just glazing.
35:31The cakes are roses shapes.
35:32I'm doing the best.
35:34Can't get the paint palette out.
35:36The chocolate is not cut properly.
35:38So I'm just recreating the garden underneath the Eiffel Tower.
35:41It's going to be the mini Japanese shrine.
35:46Chefs, you have five minutes left.
35:47I'm actually fixing the first building.
35:50I'm trying to make a miracle.
35:54Well, I don't think we're going to get time to finish the painting and all.
35:59Oh, my God.
36:01Wait for me, please.
36:11Have you touched the bottom?
36:12Is it firm?
36:13It's not set.
36:14Not set.
36:20Roofs is almost done.
36:32Oh, no.
36:38I'll fix this.
36:40I'm going to put just like this and that's it.
36:43The calculation is not right.
36:45It's a weird shape.
36:46It's not square.
36:48Oh, my God.
36:52It's dripping.
36:55Chefs, you have one minute left.
36:58Everywhere, snow.
36:59Japanese snow.
37:00Boca Boca.
37:01Oh, my God.
37:02This is the most embarrassing thing I've ever done in my life.
37:05Oh, mamma mia.
37:13That is bad.
37:15Chefs, your time is up.
37:17Please step away from your biscuit model.
37:19Biscuit Modern Landmarks.
37:23Hopefully, it's not going to crash.
37:27It's a bit drastic.
37:28It's a bit drastic.
37:29Don't look at it.
37:30Just don't look at it.
37:31How is that?
37:40For Biscuit Modern Landmarks and accompanying Petit Gâteau,
37:44constructed in just five hours.
37:46We need to get judged first, so we're going to be put out of our mystery
37:49and just see it like that.
37:52Auburn and Avnit from the Stafford.
38:05It is big.
38:07It is majestic.
38:08This is the tallest tower in the kitchen today,
38:11and I'm very happy about that because that's what we want to see from the Eiffel Tower.
38:15Should we taste the biscuit, please?
38:17It's a base of gingerbread with green cardamom powder.
38:20This is really good.
38:22Mmm.
38:23It's very warm.
38:24It's very comforting.
38:25Your Petit Gâteau, please.
38:26A beautifully lined tart cases, and your mold sits on it neatly.
38:31It's a very simple design.
38:32You have a pistachio praline at the bottom, then an almond sponge soaked with rose syrup.
38:37It's a pistachio bavaroise with raspberry confit.
38:41The pastry itself snaps beautifully.
38:44Thin everywhere.
38:46I really like the almond sponge with a touch of rose syrup.
38:49If I may comment, the ratio of pistachio cream there, perhaps a bit much, makes it difficult to eat.
38:55Thank you very much.
38:56Well done, Chef.
39:00Oh, God.
39:02Good job.
39:02Good job.
39:15You've finished, you've beaten more than you can chew.
39:18Would you have done better to focus your effort on a little bit less?
39:22Okay.
39:23We have to taste the biscuits.
39:25For the roof-wise, we use sesame powder and ghojicha as well.
39:29This one is really hot.
39:32Perhaps this could have been over baked.
39:34Petit Gâteau.
39:35Is it the most elegant presentation?
39:37Perhaps not, but it works.
39:39We have matcha sponge, strawberry compote,
39:42and yuzu brûlée, and we have the matcha with ganache
39:45on top, yeah.
39:47Lovely combination of flavors in there.
39:50The matcha is a bit weak.
39:51The yuzu cramboulée, ooh la la la la.
39:54The favorite combination, marriage with each other beautifully.
39:59Okay, good luck.
40:01Mamma mia.
40:03Oh.
40:05That was not bad, that was not bad.
40:08Oh my god.
40:26It is grand, it is big.
40:29It's a very impressive showpiece.
40:30What makes it work for me is the level of color.
40:34Can we try your biscuits, please?
40:36You got fresh lemon and lavender.
40:40I'm not convinced that we taste the lemon or the lavender,
40:43but what I really like is the texture.
40:46Okay.
40:46The first glance of your Petit Gâteau,
40:49yes, I can see the buzz.
40:51For me, this is just printing it out and putting it in.
40:54We have to use a honey sponge, lemon poset,
40:58and then her grey butterware.
41:01Because you mentioned her grey, I want to taste her grey.
41:04It has been camouflaged by your lemon poset.
41:07This Petit Gâteau, if a bit simplistic in presentation,
41:11is absolutely lovely to eat.
41:12So, well done.
41:13Voila, all aboard.
41:14Bust 461, back to Clapham.
41:35Okay, but clearly we are missing quite a bit here.
41:38I know we are in the Louvre because of that.
41:40Let's taste a bit of your biscuits.
41:42Help us out.
41:43It's a cocoa and burdock biscuit.
41:46I feel the cocoa quite a bit, but not the burdock.
41:49It's have a good crunch.
41:50It bake to perfection.
41:53We have now also Petit Gâteau.
41:55I'm really missing the painter's palette.
41:57Mm-hmm.
41:58We got fruit in base, a flowerless sponge,
42:01a creme with milk chocolate,
42:03and the insert is passion fruit and baobab.
42:07It is well.
42:08I feel the passion fruit more than the baobab.
42:11However, I do find that the passion fruit is so acidic.
42:15Thank you very much, and we'll see you a bit later, yeah?
42:20Such a nice biscuit.
42:21F*** the biscuits.
42:29The judges will now rank the chefs
42:31based on their performance in both challenges.
42:33The team in last place will leave the competition.
42:36I really like the details on this that brings the piece to life.
42:40I think they went better than what we thought.
42:43The judges are going to get tougher.
42:45This is a statement piece.
42:47We tried our best.
42:48I am so proud of us.
42:51The execution is quite poor.
42:52They need to design showpieces
42:54they can actually complete within a time.
42:55It would be a miracle if we get into a final six.
42:59Let's hope, fingers crossed.
43:00Well, they did not finish the showpiece.
43:02It's a couple of days in the kitchen,
43:04which hasn't gone as planned, I would say.
43:06Meh.
43:13After two days of testing challenges,
43:16the judges have ranked this heat's order of excellence
43:19from first to last place.
43:21The team in last place will sadly be leaving us tonight.
43:24The judges thought that the team in first place
43:26had two flawless days in the kitchen.
43:31Congratulations, Oba and Avnit from the Stafford.
43:33You are through to the next round.
43:35You can smile now.
43:38The team in second place is Valentina and Aurora.
43:42Congratulations, you're through to the next round.
43:44I'm gonna go to the next round.
43:45Which leaves Sofia and Will from Levi
43:47and Ashish and Loki from Edwardian Hotels.
43:51After much deliberation, Benoit and Cherish agreed
43:54that the team who will be leaving the competition tonight is...
44:01Sofia and Will.
44:03Sorry guys.
44:04Congratulations to the rest of you
44:05and we'll see you in the next round.
44:09I loved it, but I'm not good enough.
44:13So now, beep that out, what are we talking about?
44:18Are you all right?
44:20Well done. Thank you, chef.
44:21I know it wasn't easy.
44:23Sophia and Will clearly had a couple of days
44:25which were very difficult in this kitchen.
44:27It is not a reflection on how good they
44:29are in their professional life.
44:31And what doesn't kill you, make you stronger.
44:33Anyway, congratulations.
44:34Thank you, Cherish.
44:35Congratulations.
44:35Thank you, Cherish.
44:36A lovely show, please.
44:37Yay!
44:39It was intense.
44:40Intense, yes, it was intense.
44:42Bit of champagne, maybe.
44:44The team in the final six will have to work extremely hard.
44:48There will be a lot of nerve in the kitchen.
44:50I'm scared for the next one.
44:53We're going to practise a lot.
44:54Come, let's do practise.
44:57Next time, let's do this.
44:59A brand new batch of teams.
45:00It's going to be great.
45:02Battle it out with a fruity first challenge.
45:05We're going to make it tough.
45:06It's going to be the future.
45:08And the showpiece inspired by their childhood.
45:10Go big, go home.
45:12Who will rise to the occasion?
45:14It's rich and it's sexy on my palate.
45:17And who will fall short?
45:19It's a million.
45:20There it is.
45:21Oh, my God.
45:22Oh, my God.
45:23Oh, my God.
45:23Oh, my God.
45:23Oh, my God.