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Bake Off - The Professionals S11E03 - Laminated Tarts, Cream Buns and Biscuit Showpieces engsubtitle fullmovie🔥❗️‼️
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00:00Last time, if puddings be the food of love, bacon, there was drama in the kitchen as the teams tackled
00:09a Shakespearean showpiece, while Valentina and Aurora's heroic comeback saw them finish in first place, Sophia and Will went to
00:24pieces, but it was Sylvia and Irene.
00:28Do we have 24 beautifully made classical Battenberg? No.
00:32Whose story ended in tragedy.
00:34It was a very fun experience, but I won't do it again.
00:39Now.
00:41You turn into a duck.
00:43The chefs take on tarts and buns.
00:45Who doesn't love a large cream bun?
00:47I'll be honest with you, it kind of looked like jacket potatoes.
00:50Hey.
00:51And engineer iconic modern landmarks.
00:53Everything needs to be very well aligned.
00:55Otherwise, the towers don't look like this.
00:57Whose building will stand the test of time?
00:59It is big.
01:01It is majestic.
01:02And whose will come crashing down?
01:04It's really, really weak.
01:06Oh, my God.
01:07Yes, I'm with this.
01:08It's not set.
01:08Not set.
01:09Help us.
01:10Jesus.
01:19We're feeling good to be back for another week.
01:22Beautiful morning, isn't it?
01:24Right?
01:24Saturday.
01:25It's not raining.
01:25A lot of it.
01:26Yeah.
01:26At least it's not raining.
01:27Hopefully it's not raining in the kitchen.
01:30I'm super happy to be here.
01:32Hopefully today is going to be really great.
01:35I really don't know, Aurora.
01:38You are cold.
01:41Not for long.
01:43It's a lot of stress, a lot of preparation.
01:45I think teamwork is getting stronger and stronger.
01:48So there is less pissing off.
01:54Good morning, chefs.
01:56Today's menu features bakes from both sides of the gastronomy divide.
02:01The sweet and the savoury.
02:04To tell us more about the savoury offering, Cherish.
02:07Chef, today I want you to make 24 identical laminated tart.
02:13Crispy and flaky pastry.
02:15Your filling must give me yum yum in my tum tum.
02:19Your filling must get me going.
02:23Cherish, please.
02:24This is a baking show.
02:26Benoit, can you tell us about the sweet option?
02:28Today I would like you to make 24 identical cream buns.
02:32Your buns must be baked, split and filled with cream and at least one additional element.
02:39But whatever you choose, your filling must create a taste sensation.
02:44Okay, chefs.
02:45You had half an hour last night to make your dough.
02:47And now you have a further three and a half hours to complete this challenge.
02:51Good luck and your time starts now.
02:54Yeah, okay, this time is now.
02:57The laminated tart is heaven.
02:59It goes well with a glass of red wine.
03:02Oh.
03:03Yeah.
03:04What is a laminated tart?
03:06It's a laminated dough that you create to make a tart.
03:10So puff pastry is a laminated dough.
03:12A croissant dough is a laminated dough.
03:13Then you can see the crispy part all pop up.
03:16Oh, when you're bright, bite it.
03:19You turn into a duck.
03:21Wow.
03:24Not only were the teams given 30 minutes last night to make the dough for their savoury tarts,
03:29they also have lamination machines available to speed up the process of creating the flaky layers.
03:35For this challenge, we have asked the chef to produce for us 24 beautifully laminated tart with an indulgent savoury
03:43filling.
03:44Those are selenek.
03:45So I just covered it with miso paste and we will roast it.
03:48This challenge is all about lamination.
03:50Now I'll laminate the dough.
03:52Lamination is a process where you fold butter and dough together with multiple folds to create a flaky layer.
04:00This is the double fold.
04:02You create layering between dough, butter, dough, butter.
04:05I want to be excited by your combination of filling.
04:09Chef, give me something savoury.
04:11This is one of my top favourites.
04:13I can eat it any time of the day.
04:16Morning, chefs.
04:17Good morning.
04:18Morning, chef.
04:18Would you please tell me all about your lamination tart?
04:22So we wanted to go like with the Italian flour.
04:25Mmm.
04:26So we have two yellow tomatoes, porcini, mushroom, buffalo ricotta.
04:31Inspiration?
04:32My father is a pizza chef.
04:34Yeah.
04:34He's a pizza chef?
04:35In Sicily, yeah.
04:35Oh.
04:36So is that one of your dad's favourite pizza?
04:39Well, it's one of the best celebs.
04:40So if you mess it up?
04:41Mm-mm.
04:44Valentina and Aurora's Italian pizza-inspired fillings of yellow tomato sauce, porcini mushrooms,
04:50buffalo ricotta and guanciale cured pork will sit inside a complex plaited black pepper croissant dough.
04:57I'm doing the cross lamination.
04:59The layer, they will be not just on the side, they will be on the top.
05:03Because I wanted to give an extra texture to my croissant dough.
05:08Wow, it seems that you're very confident with your benoisserie.
05:12I love benoisserie, honestly.
05:13But this is a different kind of stress.
05:16So I'm preparing the croissant dough.
05:18Also using croissant dough are Orban and Avnit, who have something to celebrate.
05:23You guys have like a special week this week.
05:26You guys have a Michelin star now.
05:27Yeah, we did, yeah.
05:28I mean, it was a crazy happy moment.
05:30What did you guys do to celebrate?
05:32Uh, champagne.
05:33How much champagne are we talking?
05:35Well, you need to check with our sommelier.
05:39He has the count.
05:40So today, are we expecting Michelin star pastries?
05:44Yeah, and then now we'll see, yeah.
05:46Orban and Avnit's high-end croissant dough tarts will be filled with Jerusalem artichoke and truffle puree, burnt pear puree,
05:54and topped with ribbons of roasted celeriac.
05:57You guys have used celeriac much more than I think we do in the UK.
06:00It's quite a French thing, I think.
06:02It's the kind of vegetable you have in the countryside, you know.
06:05I think we feed celeriac to pigs.
06:07Are you saying French people are pigs?
06:09No, I'm not saying.
06:12Can I just say on camera, I'm telling you.
06:17Delicious, savoury fillings are key to impressing the judges.
06:20This is the guanciale.
06:21It's going to be the crispy part on top of the tart.
06:24I'm cooking Jerusalem artichoke.
06:26We are just going to add some truffle paste to make it more rich.
06:30So in there, I've got my goat cheese.
06:32They're going to go with the bechamel.
06:34What type of goat cheese have you got in your tart?
06:36Very musky or light?
06:38No, it's quite light.
06:39No, musky.
06:40Oh, I think it's quite light.
06:41It's strong tasting.
06:42I hope it's not too strong.
06:44Sophia and Will's goat's cheese bechamel and goat's cheese cream will be topped with braised
06:49leeks, honey and chilli jam and will sit inside a rough puff laminated tart.
06:54As a French man, what do you think of my top?
06:56I love the croissant, yeah.
06:57Has it got good lamination?
06:58That's what I want to know, though.
07:01I'm just going to portion it to put it into the tart mold.
07:04While it's being shaped, laminated pastry needs to be treated with care.
07:09I'm going to die soon.
07:10Too much stress.
07:12If it's handled too much, the layers will be compressed and the tart cases won't puff up.
07:16This is the rough puff tart.
07:19It's rustic, but flaky and light, hopefully.
07:24And it needs to be kept cold so the layers of butter don't melt.
07:28This is getting softer right now.
07:30It just needs to finish.
07:31OK, tell me about the shape of your tart.
07:34How is it going to look like?
07:35It's a puff pastry.
07:37Rectangle.
07:37Are you cooking it with something in the middle just to keep the...
07:41Uh, not really.
07:43A tart has got a base and some edges.
07:47OK, well, I have to wait and picture that when I see it.
07:50Because at the minute I'm struggling a little bit.
07:53Ashish and Loki's puff pastry sheets will be topped with roasted trout,
07:56creepy stressing, made with chopped egg and herbs, a burnt lemon gel and labneh.
08:02What is labneh?
08:03I've heard of it, but I don't really know what it is.
08:04Labneh is just like you hung the yogurt and you strain all the water out.
08:09I can show you.
08:10Let's have a look.
08:11I hung it overnight.
08:13Oh, wow.
08:14Hanging nice.
08:15That is a well-hung ball, isn't it?
08:18Yeah.
08:19Chef, you're halfway through your laminated tart and cream buns challenge.
08:25Laminated tarts? Sounds like an insult from the 60s.
08:28That's, doesn't it?
08:29Oi, you laminated tart. Shut your cake up.
08:31Sorry, Cherish.
08:34While the puff pastry tarts need to chill in the fridge to firm up the layers...
08:38My rough puff dough is actually in the fridge.
08:40Just needs to be for 10 minutes to be rest.
08:43Orban and Valentina's more complicated croissant dough has to prove before baking.
08:48I'm going to go in the prover.
08:50It's really, like, a long process.
08:52But the teams have no time to rest, as they still have 24 cream buns to make.
08:58A cream bun? Well, it's in the title. It's a bun filled with cream.
09:01Who doesn't love a large cream bun?
09:03The bun itself needs to be made out of yeasted dough, so proofed.
09:07The dough is looking very good. I did it yesterday.
09:10Prover is the other side.
09:12The proving and the baking is important.
09:14You want something light and fluffy without being too stodgy.
09:18Creamy elements could be a curd, it could be a diplomat cream, it could be a whipped cream.
09:23And the cream, we are infusing it with orange blossom.
09:26We want also at least one additional element.
09:28To bring a small twist, we do a praline with a spéculoos biscuit inside.
09:33Ultimately, three teams are going to move forward into the final six, so the combination of flavor needs to be
09:39out of this world.
09:41Okay, can we find out about your cream bun?
09:43It's very Cypriot flavors this week, which is why I was looking forward to it.
09:47Cypriot, you are from Cyprus.
09:49Oh, nice.
09:50In the bun, we have added mastic, and it's the sap from a tree in Greece.
09:55It's like a pine taste.
09:56Wow, I can't wait to taste.
09:59Sophia's mastic-infused buns will be filled with orange blossom whipped cream and tangerine jam.
10:04And decorated with a delicate sesame brittle, inspired by a close family member.
10:09I baked a lot of sesame brittle with my grandma.
10:12I would watch her bake and cook for everyone.
10:14Any recipes that she used to make often, like, I made sure I wrote them all down.
10:19Do you know what's so crazy about grandmas, yeah?
10:21They never measure anything.
10:23Like, I literally asked one now, oh, no, how did you make the curry go?
10:26Oh, Liam, it's just a bit of guatan, tall seasoning, I used to put it in the patan.
10:32I think the buns are ready.
10:33Getting the right proof for their buns is essential.
10:36The dough is looking very good.
10:37They need to rise enough so they puff up and become soft when baked.
10:41Not too big, but now I have to put it for the making.
10:44But over-proved dough will collapse in the oven.
10:47They are humongous.
10:48If you over-proved, it's going to be, like, aerated but tough at the same time.
10:52They're looking a little bit over-proved, I think.
10:55Can you please tell me about your cream bun?
10:57The dough is a brioche dough with coffee flavour.
11:00Then we're going to add coffee, pastry cream, plus the chocolate garnish with the coffee flavour.
11:05There is so much coffee going on.
11:07It's not too over-powered, it's a lighter flavour.
11:10Ashish is hoping flavours of hazelnut praline and chocolate will complement the coffee and help the flavour sing.
11:16What's your favourite karaoke song?
11:18You listen to K-pop.
11:20Blackpink, BTS, I sing all of those.
11:23Okay, what's your favourite BTS song?
11:25That's gotta be DNA.
11:27DNA.
11:28That's it.
11:29And I know they've got a bit of glass in it as well, isn't it?
11:31Exactly.
11:32It's a tough one.
11:33I can do it.
11:34Oh, DNA.
11:37As well as beautiful buns, the teams also need to produce flavoursome fillings.
11:42It's not so strong.
11:43I'm making the Marsala curd.
11:45We wanted to do something Italian.
11:48Alongside their Marsala wine curd, Valentina and Aurora are another team who are using coffee to flavour the cream in
11:55their bun.
11:56We're going to make it with a coffee diploma.
12:00The piping is really nice as well.
12:02Diploma cream needs to be firm, otherwise it collapse, isn't it?
12:05It's going to be nice, guys.
12:08These are bloody huge.
12:09While the bun's cool.
12:11I took it out.
12:13It's cooked.
12:14It's nice.
12:15The teams still have cream fillings to prep.
12:18I'm just whipping cream for the coffee diplomatic.
12:20I'm doing the coffee as a little cream pettis here.
12:23And coffee is popular in the kitchen today.
12:25On the top, we are going to buy coffee with ganache.
12:28Today in this kitchen, three teams have decided to work with coffee for their sweet bun.
12:32Really?
12:32Yes.
12:33Oof.
12:34We didn't know this.
12:36We made the best coffee bun win.
12:39Aubin and Avnit's coffee whipped ganache will be piped on top of an orange crema and a speculous
12:44prali, filling a finger shaped bun.
12:47The buns look super cute.
12:49They're cute, huh?
12:49They're like little hot dog buns.
12:52Sweet hot dog today.
12:52Sweet hot dog buns.
12:53You guys are so fancy.
12:58Chefs, you have one hour left.
13:00Pro tip, don't cream your tarts.
13:03And also, don't laminate your buns.
13:05Yeah, I did that once when I was an office temp.
13:07Immediate dismissal.
13:10With the cream buns baked and fillings well underway.
13:13I'm making the clementine jam.
13:14The savoury laminated tarts are finally ready for the oven.
13:18Start for baking the puff.
13:20So I'm just egg washed.
13:22They will go in the oven for 12 minutes.
13:26And the fillings can be perfected.
13:28I don't like the puccini.
13:30They're releasing too much water.
13:32Now I'm going to put the trout in the oven.
13:35With these leeks, I'm just going to get them a bit golden.
13:38I'm just trying to make corn shape of celery egg.
13:41Those look like little cone bras Madonna would wear in the 90s.
13:44I'm sure that's exactly what you were going for.
13:49Chefs, you have 30 minutes left on your laminate tarts and creamy, creamy bun buns.
13:54What are you doing?
13:55I'll be honest, it sounded better in my head.
13:56Can you add four minutes?
13:59Because they're quite light.
14:00Once the savoury tart pastry is baked...
14:02I think colour is a bit tart. Should I take it out?
14:05If their lamination has worked, it will be golden and crispy.
14:09Ah, perfect.
14:10But incorrectly handled dough won't have visible layers.
14:13The crust is a bit hard.
14:15Or it will rise unevenly.
14:17They raised a little bit too much.
14:19We're going to have to press in.
14:21I'm a little bit worried about the trout.
14:25Chefs, 10 minutes left.
14:27The chefs now need to juggle assembling their savoury laminated tarts with filling their cream buns.
14:33I'm piping the labneh base.
14:35On top, I'm going to have trout.
14:37I'm just piping the orange creamer.
14:40The consistency is nice.
14:41I'll be honest with you, it kind of looked like jacket potatoes.
14:44Hey, okay, it's going to be a jacket potato that is going to be, you know, a cinderella, you know?
14:50So it's going to transform.
14:54That's ugly, mate.
14:55I don't know if that's even going to make any difference, to be honest, what you're doing.
14:58They're not correct.
14:59The porcini, they are a little bit mashed.
15:02They are now nice to see.
15:03So I'm just eye-derm, you know?
15:05I'm just afraid they're going to say it's too much stuff.
15:07We try our best.
15:09Chefs, you have five minutes left.
15:12I'm filling the tart with the bechamel.
15:14I would put it a bit less, so we can put the leeks on.
15:17It's coffee cream.
15:19Okay, we need to hurry up now.
15:20Thyme is going to be a bit tight.
15:22A little tart of gold.
15:23And we need to just hype the honey jam.
15:25Open that bag, open the bag.
15:26How long do we have?
15:27One minute left.
15:28We have one minute.
15:30I know.
15:31I'm putting my candied compote.
15:32This tastes like sesame, which is what I wanted.
15:35This is just a final garnishing.
15:37I forgot to add extra marsala.
15:39Hey, hey, hey, hey.
15:41Chefs, your time is up.
15:43Please leave your buns and tarts alone.
15:50It's done already, finally.
15:52They're not good.
15:53They're just not good.
16:01Everything is just everywhere.
16:03It's not good.
16:04The team's savoury laminated tarts and cream buns
16:07will now face the judgment of Benoit and Cherish.
16:10Orban and Avnit from the Stafford, please come forward.
16:22Visually, I really like it.
16:24It is elegant, it is sleek.
16:27And we see the lamination, that's important.
16:29So we have artichoke puree and then burnt pear puree.
16:33And it's finished with petals of a roasted celeriac.
16:36It's earthy.
16:37It's nutty.
16:38It's warm.
16:39It's really nice.
16:40The pastry itself.
16:41All the crispiness, the crunchiness.
16:44Wow.
16:45I love it.
16:46Your cream bun.
16:47I can see this in a five-star hotel anytime.
16:50So we have made brioche.
16:52The bottom layer is with picolus praline.
16:54We have filled it with orange cremeau.
16:56Coffee with ganache on it.
16:58And we have garnished with candida kumquat.
17:01The combination of flavor is delicious.
17:03Coffee, orange, kumquat.
17:06That works for me.
17:07Lovely crunch from your praline.
17:09Eat it beautifully.
17:11See you later.
17:16Good job, boss.
17:22Well, it is a laminated tart challenge.
17:25I can see some sort of lamination, but it's not refined enough.
17:29So we have a rough puff tart.
17:31That's filled with a goat's cheese bechamel.
17:33On the top, we've got a goat's cheese cream,
17:36toasted hazelnuts and honey gel.
17:37First of all, your tart is not cooked evenly.
17:41Can you see the raw layer in there?
17:43And the goat's cheese is just too strong for me.
17:46I see what you wanted to achieve,
17:48but unfortunately, there's too many mistakes in there.
17:50Your cream bun, it's a very rustic presentation.
17:54We have a mastic-infused dough,
17:57clementine jam with orange blossom chantilly,
18:00and then topped it with sesame brittle.
18:02I really like what you've done with your Cypriot flavor profile here.
18:06Those sesame brittles work very well.
18:08Thanks.
18:09I really like your clementine jam.
18:11It's very refreshing.
18:12But the mastic that you put in, I could not taste it.
18:15But the main issue is the bun.
18:16Too tight.
18:23Should have.
18:25Would have.
18:26Should have.
18:26Would have.
18:27Could have.
18:28Yeah.
18:34The laminated tart.
18:36You were working your pastry far too warm.
18:38So therefore, unable to keep it nice and neat.
18:42We have puff pastry, labneh sauce,
18:45the burnt lemon gel,
18:46grubbish sauce,
18:47and the trout.
18:49I really like the way you treated the trout.
18:51I like the taste profile.
18:53There is a nice combination of flavor,
18:55but puff pastry was not good enough.
18:57I could not feel the lamination.
18:59Looking at your cream bun, the chocolate on the top,
19:02show your skill as a pastry chef.
19:04So we have hazelnut praline on the bottom,
19:07and then we have milk chocolate and praline and crunch,
19:09and coffee cream patisserie.
19:12First of all, beautiful flavors.
19:15You put two of my favorite things, hazelnut chocolate,
19:19actually three, and coffee.
19:22Don't have to say that the bun is a bit tight.
19:24If you could have proved it more, it could have been better.
19:27Thank you. Thank you so much.
19:33It's okay. Now okay? Now it's nice and long.
19:36A bit better.
19:42Really love the defy of the lamination.
19:45So it's beautifully done.
19:46It would have been better if you do not put so much crust on the top.
19:50We have a croissant pepper dough, yellow plum tomato,
19:53buffalo ricotta, porcini mushroom, and guanciale.
19:58The mushroom, the ricotta, and the tomato just blend in together beautifully.
20:03You brought us Italy in a little tart.
20:06Your cream bun. I really like the presentation.
20:09So we have a brioche bun, and then we have infusion and coffee diplomatic, and the masala.
20:17I think you've got the best bun over here because it's light, it's flavorsome.
20:21Coffee and the masala, it blends in together beautifully.
20:24This is a lovely bun to eat. Every element of it. I love it.
20:29Thank you very much for your hard work.
20:33The fact that we are Italian, we were looking at the bun and the tarts,
20:37and I told them, like, they're Italian. They are definitely Italian.
20:41I'm very happy about the savory tart.
20:43When Benoit tried it, he was just doing, like, no expression at all.
20:46And I was like, yeah?
20:51We've fallen short a bit.
20:52We need now to really step up.
20:55No pressure.
20:56No, no, but that's a fact.
21:02Ahead of tomorrow's all-important showpiece challenge,
21:05the teams have been given a golden hour to prepare.
21:08I love a day in the kitchen where we get savory and sweet,
21:12main course, and pudding. Brilliant.
21:15Some of them is actually exquisite,
21:17what they have produced on the table for us.
21:19Aubin and Avni from the Stafford,
21:20they seem to have a really good day today.
21:23They deliver beautifully balanced, elegant viennoiseries.
21:27And it's a really important day to have a good day.
21:29This is the last chance to get through to the final six.
21:32Valentina and Aurora really want to get there.
21:34Their flavors in their savory tart, I mean, that was itty.
21:38Oh, la, la, la.
21:39Mamma mia.
21:40Wellissimo.
21:41And then you've got Ashish and Loki,
21:43and they were sort of a tale of two halves.
21:45They had a coffee again,
21:47and hazelnut praline with milk chocolate.
21:49I mean, what's not to love?
21:50Did you like their savory tart today?
21:53Few issues there.
21:54Sophia and Will seemed really disappointed.
21:57Everything just seemed so wrong in the tart.
22:00The bun, combination of flavor from Cyprus,
22:03was absolutely delightful.
22:06Then again, execution was not technically as it should have been.
22:10But it's all to play for tomorrow.
22:12What is the theme?
22:13The beautiful biscuit showpiece.
22:15And it's landmarks that they've got to do.
22:17So we're talking the Shard, the Burj Khalifa.
22:21There's a gorgeous pub in Angelville called the Old Queen's Head.
22:26Modern landmark. It's beautiful.
22:28Iconic.
22:29Iconic. Catch me there every Saturday.
22:38Just one challenge remains between the chefs and the place in the final six.
22:45I don't care.
22:48Welcome back, chefs.
22:49Today's showpiece is your final opportunity to impress the judges
22:53before they decide which three teams will make it through to the final six.
22:57So today, give it all you've got.
23:00Chef, today you must create a stunning biscuit modern landmark.
23:04Think of Sydney Opera House or Dubai Burj Khalifa.
23:08We demand big biscuit creation.
23:11But be warned, a collapse could result in you kissing the final six goodbye.
23:16And therein lies the rub.
23:18Benoit, anything to add?
23:20Chefs, today you must also make twelve petit gâteaux
23:23inspired by the landmark you choose to create.
23:26And present it carefully in your overall scene.
23:30Chefs, you had one hour to prep last night.
23:32All right, you now have a further four hours to complete this challenge.
23:35Go for it.
23:36Your time starts now.
23:39All right.
23:40Let's go, boss.
23:41Let's go.
23:42A little biscuit house.
23:43Big biscuit houses.
23:45Have you built anything like this before, Cherish?
23:46I built a Langham Hotel.
23:50Yes.
23:51And Lady Gaga came, she pulled my hand, walked right in front of the paparazzi,
23:54and the next day I became famous.
23:57A biscuit showpiece.
23:59Never did it.
23:59It was a full discovery.
24:01We have done the dough yesterday in the golden hour.
24:03So I'm starting to just cut all the shapes whilst Will finishes rolling.
24:08Our team are going to recreate some modern landmarks made out of biscuits.
24:13You've got Buckingham Palace.
24:15You could go to Mont Saint Michel.
24:16Whatever you choose, we need to be transported into that beautiful, lovely show.
24:21What are you making?
24:22Sour Bridge.
24:22Are you doing any pollution underneath?
24:24A little blue corner shop bag would add real London fish as well.
24:29No, the fish.
24:30There's no fish.
24:31Okay.
24:31Engineering is crucial in this challenge.
24:35Biscuits are very unforgiving.
24:37With one bad move, the whole showpiece might collapse.
24:40It's very difficult to do something like that in a quick way.
24:44We need our team to create also 12 petit gâteaux.
24:47A petit gâteau is basically a dessert.
24:49The chef has got the opportunity to assemble all sorts of flavors and combination of textures that is delicious to
24:57eat.
24:58I'm lining my tart with the sweet paste dough.
25:00It should not be very thick.
25:02Time management is key.
25:04The chef has to be super organized and they have to work like an army.
25:09I have to start to bake some biscuits and then continue with the rest.
25:13This is an opportunity for our chef to show us what they've got.
25:15We have three places up for grabs to go into the final six.
25:20Good morning, chef.
25:21Good morning.
25:22What are you going to make for your modern landmark?
25:24We have a Frenchman on the team.
25:26So we're making the Louvre and surrounding buildings.
25:29It's a beautiful building.
25:30How are you going to make the structure very strong?
25:33That is the question.
25:35It's been a kind of a challenge.
25:38How many times have you practiced this?
25:39We've practiced.
25:40How many times have we had the pyramid to stand?
25:43Yes.
25:43We have had it one time.
25:44Oh, may God bless you today.
25:46Paying homage to the world's largest art museum,
25:49Will and Sophia will surround their Louvre landmark with chocolate artist palette Petit Gâteau,
25:54decorated with white chocolate paints and filled with a baobab and tangy passion fruit compote insert.
26:00Why have you gone for that combination of flavors?
26:02Will loves to use baobab.
26:04Because I'm really interested in products that improve your health.
26:07Okay.
26:07So that's also why we've gone with cocoa and burdock biscuit.
26:10And burdock.
26:11Burdock fruit.
26:12Burdock fruit is really rich in vitamins.
26:15Are we going to taste the bollocks?
26:16Bollocks?
26:17The burdocks.
26:18Burdocks.
26:19Sorry.
26:19Not the bollocks.
26:22We chose cardamom gingerbread.
26:24And I think instead of gingerbread house, we have done cardamom bread house.
26:29It's a black sesame and hojicha.
26:31It's a Japanese tea.
26:32We have to choose lavender and lemon.
26:35We wanted to do something connected to England.
26:38London is our second home.
26:40It's the place where me and Aurora we met.
26:42To celebrate a love of their adopted country, Valentina and Aurora are going all out patriotic.
26:48So we got a tower bridge.
26:49Nice.
26:50The petit gateau is going to be London bus.
26:52Oh, nice.
26:53And we're going to put them on top of the tower bridge.
26:56But we are a little bit scared of putting all of them on top.
26:59So on the bridge and under bridge otherwise.
27:02Under the bridge.
27:03Bus in the water.
27:04Not enough, I mean.
27:07Valentina and Aurora's lavender and lemon shortbread tower bridge replica will be decorated with isomalt and piped roll icing.
27:13To keep their red London bus petit gateau traditionally themed both inside and out.
27:18They're keeping flavours quintessentially English.
27:21So it's going to be earl grey bubble wrap with honey sponge.
27:25This is a honey sponge and we have a choose a local honey.
27:30The petit gateau must be executed with flavour combinations that wild the judges with delicious originality.
27:36So I'm making a matcha sponge.
27:38This is going to be the base of the petit gateau.
27:41Since our structure is from Japan, we want a Japanese flavour.
27:45These are rose petals.
27:46We are going to soak our almond sponge with the rose syrup.
27:50Whilst Avnit is also going for global flavours, hers have a more personal connection.
27:56We decided to do the flavours Indian, which represents me.
28:00We are trying to bring both of our personalities in the landmark.
28:03He's from Paris.
28:04He's from France.
28:05I think you know the Eiffel Tower.
28:09Laying in an isomalt garden at the foot of Orban and Avnit's landmark will be intricately shaped desserts of pistachio,
28:16almond and rose.
28:17They're hoping their recreation of a cardamom, cinnamon and sesame Eiffel Tower will triumph in both taste and stature.
28:28Vive la France!
28:29It was the tallest building for many, many years.
28:32Over 300 metres.
28:33No problem to get it over the mark on this occasion?
28:36Yeah, it's going to be one metre high, not 300.
28:39And is it going to be more of a biscuit or is it going to be slightly crumbly?
28:43It's crumbly.
28:44Will it be stable enough?
28:45We hope we're not going to have any drama today.
28:49Whereas Orban and Avnit are going for a feat of brilliance in height.
28:52It's good.
28:54Ashish and Loki are going for scale.
28:56Wow, I see that there's a lot of things going on.
28:58We've chosen a landmark from Japan, the Sensoji Temple.
29:02Wow.
29:02We're going to build a compound.
29:04There is a one pagoda, then there is a main hall for the pagoda one, hold the entrance.
29:09Then with the side wall, we'll come out all the details like doors, windows, everything.
29:13For the peti gato, it's going to be the mini Japanese shrine.
29:18All of that?
29:18You'll have enough time to complete?
29:20Yeah.
29:21We're pushing for it.
29:22Well, that is very ambitious.
29:24The focal point of Ashish and Loki's large-scale Japanese temple enclosure will be a Hojicha
29:29and Sesame pagoda stretching to five stories high.
29:33Mini shrine-shaped peti gato of matcha, strawberry and yuzu will form a pathway up to the holy site.
29:38Have you guys ever been to Japan?
29:40No.
29:41We would love to.
29:42We would love to.
29:43It's definitely on the bucket list because you've got anime, you've got the...
29:47Do you like anime?
29:48Demon Slayer!
29:50Oh my goodness!
29:50What is Demon Slayer?
29:52Of course, all of them.
29:53If you had to breathe a certain element in Demon Slayer, what would it be?
29:56Fire.
29:57Fire, yeah.
29:58Because you can do the sun breathing like this.
30:02That was not like this.
30:03Okay, how would you do it?
30:04That was like that, yeah.
30:09Chefs, you have two hours left to construct your modern landmarks.
30:12Time is flying.
30:14Do you know, I hope they've all applied for planning commission.
30:16Mmm.
30:17So this is the baobab powder.
30:19So baobab is a tree that grows in West Africa.
30:22They call it the tree of life.
30:24The fruit goes well with the passion fruit.
30:27So it's gonna be Earl Grey Barbaros.
30:29We just had a little touch, extra.
30:32It's a little bit weak.
30:34I'm pouring the yuzu brulee.
30:36Yuzu has a strong acidity that cuts down the sweetness.
30:40It's not just numerous dessert elements the chefs need to contend with.
30:44Biscuits are ready.
30:45The biscuits look good.
30:46The cooking is nice and uniform.
30:49They must also bake vast quantities of biscuit to build an entire landmark.
30:53Yeah, let's start building.
30:54As both Auburn and Ashish begin assembling their fragile biscuit landmarks.
30:59We are using the caramel to stick it together.
31:02Sophia and Will are a long way off construction.
31:05The three things that aren't crossed out, we still need.
31:08So we need...
31:10Oh, wow.
31:11So we're not done yet.
31:12I am just cutting windows.
31:14We're super tight on time.
31:16I'm just cutting windows.
31:18I'm just cutting windows.
31:18I'm just cutting windows.
31:24The ones in trouble.
31:27Valentina and Aurora have lost track of their biscuits.
31:31We're missing the arch, sorry, at the road pieces and at our base side.
31:36Is it possible that we're missing this?
31:38Is it possible that we're missing this?
31:40Yes.
31:41Buongiorno.
31:42How are we?
31:46What's the matter?
31:47We are trying to figure out.
31:49And you arrive in the perfect moment.
31:51It's a very crucial moment in your building.
31:54Yes, yes.
31:54Mm-hmm.
31:55Hey, Valentina, Valentina.
31:57Don't stress.
31:58Oi.
31:59Oi.
32:00Don't.
32:00You're fine.
32:01You're fine.
32:02You're doing a great job.
32:03Valentina, you're fine.
32:04It's really hard, guys.
32:06But we are trying just to figure out.
32:08No, of course.
32:09Okay.
32:09I'm gonna go, but remember, you're doing a great job.
32:13You did amazing yesterday, okay?
32:15Well done, Chef.
32:23With the missing biscuits now cut and baked...
32:31Valentina and Aurora face a mountain of decoration to climb.
32:35I'm just putting yellow isomath through the windows.
32:38But while they begin filling their windows...
32:41Right.
32:42This is the last thing to cut.
32:43Okay.
32:44Safiyas have yet to hit the oven.
32:46So we can get to baking.
32:47I need to f***ing move, mate.
32:49And they're not the only ones racing time.
32:52This is for the pagoda.
32:54It's not exactly, exactly sizes.
32:56You need spree, you need hand.
32:57How is construction going?
32:59It's well underway, I see.
33:01We forgot to bring the supports for every panel.
33:04So you're having to do it freehand?
33:06Yeah.
33:07Rats.
33:08That's annoying.
33:09Four interesting landmarks in this kitchen today.
33:13We've got Oba and Avnit.
33:14They're bringing flowers, pedigato, into their showpiece.
33:17I love the idea.
33:19The Eiffel Tower needs to stand tall for it to work.
33:23Everything needs to be very well aligned,
33:25and otherwise the tower's gonna look like this.
33:27Now we have Valentina and Aurora,
33:31and they're building Tower Bridge.
33:33The pedigato, they're building a little mini London bus.
33:37It's just white chocolate.
33:38We designed the bus.
33:39Yeah, and the flavours are also very British.
33:42Lemon passette, Earl Grey, Honey Sponge.
33:45We are in England.
33:46We have Ashis and Loki.
33:49I like the idea of the pedigato of the shrine.
33:53I'm sticking with the roof to make the dessert.
33:56But it seems that there's a lot of things going on.
33:58Would they be able to finish in time?
34:01There's quite a lot to do it.
34:04The biscuits looking good.
34:05Exactly like me.
34:06Perfect.
34:07Sophia and Will.
34:09It's gonna be the Louvre Museum.
34:11The pedigato, they're going to build like an artist palette on top.
34:15That's a good idea.
34:16The pyramid.
34:17It's a difficult design.
34:18It's ambitious.
34:19We are very behind.
34:20Just gonna pour the blue isomalt on two of the sides of the Louvre.
34:23We're not gonna have time to do all four.
34:26Chefs, you have one hour left to complete your modern landmark.
34:30Now we got push, push, push, push, push.
34:33That was a deep sigh, man.
34:35The chefs must race to bring together their patty gateau's multiple components.
34:40This is the honey sponge, and this is our lemon posset.
34:44Or there'll be no time for them to set.
34:46It's gonna be honey sponge, posset, honey sponge, posset, honey sponge.
34:52We've got milk chocolate creme, and then with the insert, which is baobab and passion fruit.
34:59It's my pistachio bavro, and it is going to give a little shape mould.
35:03It's gonna go in the blast freezer now.
35:06Just need to set on time so that I can demould.
35:10Wow, this is coming together nicely.
35:13Is it Blackpool Tower?
35:14Ah, it is definitely the Eiffel Tower.
35:17Fair enough.
35:17Have you been to Blackpool?
35:19No, I've never been.
35:20It's almost as iconic as the Eiffel Tower, but with more fish and chips shops nearby.
35:28Chefs, you have 30 minutes left to complete your biscuit challenge.
35:32Okay, we can do it.
35:33I'm so close to fulfilling my ultimate dream.
35:36Dunking a giant Eiffel Tower in a massive mug of tea.
35:43So we have all our panel done.
35:45We're just gonna need to assemble now, stick a sap.
35:48So we're gonna use the caramel as a glue made with fondant sugar and glucose.
35:53Now we need to make it a bit nicer, hide all the connection points.
35:57How are you?
35:59I'm alright.
36:00Oh, no.
36:02You're doing the famous triangle.
36:04Yeah.
36:04I'm stressed for you.
36:05That's quite a tricky shape.
36:06Yeah.
36:07We're just gonna keep going.
36:08He's really, really weak.
36:11How are you?
36:12Oh, no.
36:16No.
36:21Nothing is sticking.
36:23Nothing.
36:24Chefs, just 15 minutes left.
36:26Desperate technique.
36:27Help us.
36:28Jesus.
36:29We're trying with the chocolate because he's the fast option now.
36:32We need to make those buildings.
36:36Chefs, that's 10 minutes left.
36:38I'm gonna finish the drink.
36:39I'm gonna finish the dessert.
36:40I'm just glazing.
36:42The cakes are rosy shapes.
36:44I'm doing the best.
36:45I can't get the paint palette out.
36:47The chocolate is not cut properly.
36:49So I'm just recreating the garden underneath the Eiffel Tower.
36:53It's gonna be the mini Japanese shrine.
36:57Chefs, you have five minutes left.
36:59I'm actually fixing the first building.
37:01I'm trying to make a miracle.
37:06Well, I don't think we're gonna get time to finish the paints.
37:10Oh, my God.
37:12Wait for me, please.
37:22Have you touched the bottom?
37:23Is it done?
37:25It's not set.
37:26No set.
37:31Roofs is almost done.
37:44Oh, no.
37:49I'll fix this.
37:51I'm gonna put just like this, and that's it.
37:54The calculation is not right.
37:56It's a weird shape.
37:58It's not square.
37:59Oh.
38:00Oh, my God.
38:04It's dripping.
38:06Chefs, you have one minute left.
38:09Everywhere, snow.
38:10Japanese snow.
38:11Boca, boca.
38:12Oh, my God.
38:13This is the most embarrassing thing I've ever done in my life.
38:15I don't touch here, but here it doesn't touch anything.
38:22Oh, mamma mia.
38:24That is bad.
38:26Chefs, your time is up.
38:29Please step away from your biscuit modern landmarks.
38:34Hopefully, it's not gonna crash.
38:38It's a bit drastic.
38:39It's a bit drastic.
38:40Don't look at it.
38:41Just don't look at it.
38:43How is that?
38:52Four biscuit modern landmarks and accompanying Petit Gâteau,
38:55constructed in just five hours.
38:58We need to get judged first, so we're gonna be put out of our mystery
39:01and just see it like that.
39:02Mmm.
39:04Oban and Avnit from the Stafford.
39:17It is big, it is majestic.
39:20This is the tallest tower in the kitchen today
39:23and I'm very happy about that because that's what we want to see from the Eiffel Tower.
39:27Can we taste the biscuit, please?
39:28It's a base of gingerbread with a green cardamom powder.
39:32This is really good.
39:33Mmm.
39:34It's very warm.
39:35It's very comforting.
39:36Your Petit Gâteau, please.
39:38A beautifully lined tart cases and your mold sits on it neatly.
39:42It's a very simple design.
39:44You have a pistachio praline at the bottom,
39:46then an almond sponge soaked with rose syrup.
39:49It's a pistachio bavaroise with raspberry confit.
39:52The pastry itself snapped beautifully.
39:55Thin, everywhere.
39:57I really like the almond sponge with a touch of rose syrup.
40:01If I may comment the ratio of pistachio cream there, perhaps a bit much, makes it difficult to eat.
40:06Thank you, Arch.
40:08Well done, Chef.
40:12Oh, God.
40:26You didn't finish, you beaten more than you can chew.
40:29Would you have done better to focus your effort on a little bit less?
40:34Okay, we have to taste the biscuits.
40:36For the roof-wise, we use sesame powder and rujita as well.
40:40This one is really hot.
40:43Perhaps this could have been overbaked.
40:45Petit Gâteau.
40:46Is it the most elegant presentation?
40:48Perhaps not, but it works.
40:51We have matcha sponge, strawberry compote, and yuzu brûlée, and we have the matcha with ganache on top, yeah.
40:59Lovely combination of flavors in there.
41:01The matcha is a bit weak.
41:03The yuzu cramboulée.
41:04Oh, la, la, la, la, la.
41:06The favourite combination marriage with each other beautifully.
41:10Okay.
41:11Good luck.
41:13Mamma mia.
41:16That was not bad.
41:17That was not bad.
41:20Oh, my God.
41:37It is great, it is big.
41:40It's a very impressive showpiece.
41:42What makes it work for me is the level of color.
41:45Can we try your biscuits, please?
41:47You got fresh lemon and lavender.
41:51I'm not convinced that we taste the lemon or the lavender, but what I really like is the texture.
41:57Okay.
41:58The first glance of your Petit Gâteau, yes, I can see the buzz.
42:02For me, this is just printing it out and putting it in.
42:05We have to use a honey sponge, lemon poset, and then her grey and butterware.
42:12Because you mentioned her grey, I want to taste her grey.
42:16It has been camouflaged by your lemon poset.
42:19This Petit Gâteau, if a bit simplistic in presentation, is absolutely lovely to eat.
42:23So, well done.
42:24Voila, all aboard.
42:25Bust 461.
42:28Back to Clapham.
42:47Okay, but clearly, we are missing quite a bit here.
42:50I know we are in the Louvre because of that.
42:52Let's taste a bit of your biscuits.
42:54Help us out.
42:54It's a cocoa and burdock biscuit.
42:57I feel the cocoa quite a bit, but not the burdock.
43:00It has a good crunch.
43:02It baked to perfection.
43:04We have now also Petit Gâteau.
43:06I'm really missing the painter's palette.
43:09We got a fruit in base, a flourless sponge, a creme with milk chocolate.
43:15And the insert is passion fruit and baobab.
43:18It is well.
43:19I feel the passion fruit more than the baobab.
43:22However, I do find that the passion fruit is so acidic.
43:26Thank you very much.
43:27And we see you a bit later.
43:28Yeah.
43:31Such a nice biscuit.
43:33The biscuits.
43:40The judges will now rank the chefs based on their performance in both challenges.
43:44The team in last place will leave the competition.
43:47I really like the details on this that brings the piece to life.
43:51I think they went better than what we thought.
43:54The judges are going to get tougher.
43:56This is a statement piece.
43:58We tried our best.
44:00I am so proud of us.
44:02The execution is quite poor.
44:03They need to design show pieces they can actually complete within the time.
44:07It would be a miracle if we get into a final six.
44:10Let's hope.
44:11Fingers crossed.
44:12Well, they did not finish the show piece.
44:13It's a couple of days in the kitchen which hasn't gone as planned, I would say.
44:17Meh.
44:25After two days of testing challenges, the judges have ranked this heat's order of excellence
44:30from first to last place.
44:32The team in last place will sadly be leaving us tonight.
44:36The judges thought that the team in first place had two flawless days in the kitchen.
44:42Congratulations, Oba and Avneet from the Stafford.
44:45You are through to the next round.
44:46You can smile now.
44:49The team in second place is Valentina and Aurora.
44:53Congratulations, you are through to the next round.
44:56Which leaves Sofia and Will from Levy and Ashish and Loki from Edwardian Hotels.
45:02After much deliberation, Benoit and Cherish agreed that the team who will be leaving the competition tonight is...
45:12Sofia and Will.
45:15Sorry, guys.
45:16Congratulations to the rest of you and we'll see you in the next round.
45:20I've loved it, but I'm not good enough.
45:24So...
45:25Oh, beep that out.
45:27What are we talking about?
45:29Are you alright?
45:31Well done.
45:32Thank you, chef.
45:33I know it wasn't easy.
45:34Sofia and Will clearly had a couple of days which were very difficult in this kitchen.
45:39It is not a reflection on how good they are in their professional life and what doesn't kill you make
45:43you stronger.
45:44Anyway, congratulations.
45:46Thank you, chef.
45:48Lovely showpiece.
45:49Yay!
45:50It was intense.
45:52Intense, yes it was intense.
45:54Bit of champagne maybe.
45:55The team in the final six will have to work extremely hard.
45:59There will be a lot of nerve in the kitchen.
46:02I'm scared for the next one.
46:04We're going to practice a lot.
46:05Come, let's do practice.
46:08Next time, let's do this.
46:10A brand new batch of teams.
46:12It's going to be great.
46:13Battle it out.
46:15With a fruity first challenge.
46:17We're going to make a tart.
46:17It's going to be the future.
46:19And a showpiece inspired by their childhood.
46:22Go big, go home.
46:23Who will rise to the occasion?
46:25It's rich and it's sexy on my palate.
46:28And who will fall short?
46:30Ooh.
46:30It's all melting.
46:32Oh my God.
46:38Oh my God.
46:52I'm sorry.
46:53But let us eat for the next 14 minutes.
46:56Oh my God.
47:00It's time for our child.
47:00I wouldWhy not to say it's not.
47:00The movie,作品, or Fantasy, also showed you aboutsenfied.
47:01In the game, you'll be right there.
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