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00:00Last time, I'll be honest with you. It kind of looked like jacket potatoes. Hey
00:04The chefs battled with biscuit landmarks. It's really really weak. Oh no, put this is the brand new and I
00:11think we're speaking
00:12While all ban and I've neat towered above the rest
00:14This is the tallest tower in the kitchen today and I'm very happy about that Ashish and Loki overreached
00:22Yeah, quite a lot to do it. Oh my god, but Sophia and Will's biscuit Louvre didn't stack up. Oh
00:28my god
00:28This it's not said it's tripping and they left the competition. I'm not good enough
00:34so
00:35You know now
00:37Let's do this we meet a brand new set of teams go big go home who faced the unknown
00:43It's gonna be great and the showpiece inspired by their childhood memories
00:49But he will top the class and he will fail to fulfill their potential
00:54It's a million and be sent home
01:03a
01:04Fresh batch of professional teams are about to take on two patisserie challenges
01:09After which one of them will have to leave the competition
01:12It's gonna be fun. I've sacrificed a big thing
01:15You know, I was supposed to get engaged in couple of weeks now. I had to postpone everything and I'm
01:20here to win
01:21I'm feeling okay. I feel great. Yeah, that's a lie
01:27We'll be able to do it
01:28I think it's quite nice actually having a super challenge first. You don't know what you cook in
01:33That's just my file pretty calm
01:35Yeah, nice and chill chill. I mean it'll either go brilliantly by the horribly wrong, but either way it'll be
01:39done
01:39I want to do the stinky because of whoo
01:42Good morning chefs and welcome to bake off the professionals
01:45It has become a ritual for your first challenge to be a surprise
01:48So Ben what that's more chefs? We want you to make 24
01:53Tartos a grume orangy. I'm sorry a citrus and meringue tart
01:57Delicious pastry case filled with a curb based a citrus filling
02:02Meringue and also an additional element such as a compote or gel
02:08This must also be exquisitely decorated. Think of it as a lemon meringue pie with a bowtie
02:15But oh, hang on. I've forgotten something
02:20Where's the Nicole?
02:26Chef we want you to take this classic citrus meringue tart and elevate it to a new height
02:33It's real on this trolley is a selection of ingredient whatever you take from the trolley
02:42You must use so choose wisely
02:46On my mark team captains will have two minutes to pick their ingredients. Your time starts now
02:55Lime juice yeah, yeah, I shall open
02:59Grapes limoncello, okay, perfecto. Nobody's sticking in your herbs. These guys have never even time blueberries
03:04We're gonna need more lemons. Oh, they have as well. I've got mint 30 seconds chefs condomin. No nuts
03:13That's it times up guys. I'm worried because one team of they couldn't one lemon everyone else got like a
03:19hundred things
03:20Okay chefs happy with your choices
03:22It's too late now. You have two and a half hours. Your time starts now
03:28Let's do this. Okay, tell me
03:32Each team
03:33Has been given the same equipment
03:36Okay
03:37And basic storeroom ingredients in here. There's egg white egg yolk whole egg
03:42Could you say citrus tart in your lovely french accent memoir that was a group
03:47That is a group manga you've rehearsed quite a bit for that. I will stick to citrus meringue tart
03:54in Chinese
03:55Give me a moment
03:57Cherish is actually from Luton the whole time we do the lemon but we don't have much lemon
04:04Lemon meringue tart is like our signature thing
04:07We expect the chef to produce for us a sweet pastry a meringue and a curd on top of that
04:13They have to add one more element
04:16Raspberries will be a little sweet
04:18Lemon will be a little bit you know sour i'm hoping for fireworks of citrus on my palate
04:23I mean, it's been a while since uh, I think we've done a citrus tart when's the last time you've
04:27done one. I can't remember
04:30Whatever flavors they've chosen I want my pastry to be all flaky and beautiful
04:34The chef's first priority needs to be the perfect sweet pastry that's will encase them
04:39We're gonna do a big one and slice it
04:41As it will need time to chill before shaping and baking we expect nothing but perfection
04:48Anything less than that we will show them the kitchen dough. It's gonna be great
04:53Good morning chefs
04:57I was very worried when I saw only one lemon. Yes, we misunderstood
05:01We thought that we have to take only the citrusy flavors. We have raspberry chocolate and lime juice as well
05:06But it's how you use the ingredients sometimes as well. I like you
05:09So in terms of the citrus and meringue tart brief, how close are you to it?
05:15We're gonna find this out
05:16We're gonna make a tart. It's gonna be the future
05:21These two head pastry chefs are joining forces
05:25And having put his engagement on hold to compete
05:29Suhas is hoping that together he and Sergei will prove an unbeatable combination
05:35You won
05:37How long have you been working together one week?
05:40Wow, how come one week?
05:42We work for the same company
05:43Yeah, but we work for different brands
05:45So you've sort of been match made by your company
05:48So this is a speed date
05:50In two and a half hours, make some lemon meringues
05:52Yeah
05:53While Suhas and Sergei have few ingredients to work with
05:57I took for sure like five different types of citrus at least
06:01Francesca and Alejandro are fully stocked
06:04Tell me when you got all those ingredients on your table
06:07Did you add a little sense of regrets because you have to use everything?
06:11Not at all go big go home, okay?
06:15Trained violinist Francesca from Italy and best friend Peruvian born Alejandro
06:21Wow, yeah, they're beautiful
06:23Bonded over a passion for the arts
06:25You don't need any more this and a love of good food
06:29You've never worked together?
06:31No
06:31So how'd you know each other? Where did you meet?
06:33At the corner working in separate kitchens
06:36But in the same place
06:38And after seven minutes, how's it going?
06:41Oh, good, yeah, yeah
06:43So far second
06:43Yes
06:44But there's one team that's had a lifetime to master how each other works
06:49And one of them has been here before
06:51I just hope I'm not gonna mess it up, you know what I mean?
06:53Greta, welcome back
06:54Thank you
06:55You've got your sister now
06:56What can go wrong?
06:57Is this the secret ingredient for you to reach the final?
07:00Sister power?
07:01She is powerful
07:02Is it?
07:04Greta, who made the final six in series five
07:06I like it
07:07And her baby sister Goddard run a personalized catering business in the scottish countryside
07:14A home from home that reminds them of their native lithuania
07:17He looks like me when I'm really hungry
07:21How are you finding the challenge so far? Is it okay?
07:22We may or may have not over complicated things
07:25I want my curd really nice and light and smooth
07:28So I'm setting it in the tart cases in the oven instead of in the pan, you know what I
07:32mean?
07:32Yeah, yeah, yeah
07:33The judges want an elevated take on the classic citrus tart
07:38That's gonna be a blood orange curd
07:39And a perfectly set silky smooth curd is an essential element
07:44The lemon and the raspberry curd together we're gonna get that mix of flavors
07:48Unlike Greta
07:48I just added some yuzu juice
07:51The others will cook theirs on the hob to give them more control over the texture
07:55So this is grapefruit juice and bergamot juice
07:58And for Sophie and Emily this is all in a day's work
08:02She is the queen of curds
08:03We make a lemon meringue tie
08:05We have it as our signature
08:06It is our signature
08:07It's our signature
08:08Since I wear lemon meringue
08:10We were like easy peasy
08:12Fantastic
08:13She's gross
08:15Sophie and Emily aren't afraid of a bit of heavy lifting
08:18Whether at the gym or at the London patisserie Emily founded in 2024
08:24I'll mint you lemon
08:25But today they're taking a risk by putting a new spin on their top selling lemon meringue
08:30With us we're pros
08:32Professionals
08:32So you don't usually have blueberry
08:34No we're adding blueberry and lemon time
08:36The flavor I know works
08:37You guys seem like good little pals
08:40Best friends
08:40Best friends
08:41I hired her a year and a bit ago
08:42And I tell her it's in the fine print
08:44We're now the best friend
08:44She comes to my family holidays
08:45Oh no way
08:46I didn't read it
08:47Apparently it's a 99 year contract
08:50But Emily and Sophie might have some serious competition in the friendship stakes
08:55So you got like best friends
08:56Yeah, it was the best man on my wedding
08:58Is it?
08:59What did you um plan for the stag?
09:02So it was actually a very civilized affair
09:03We went to uh Dublin
09:04Um so
09:05Hey
09:06Hey
09:06Hey
09:07Outside of work
09:08Thank you sir
09:10To here and Patrick
09:11Like to let off steam with a few high-speed laps
09:14I've never seen anyone crash so many times in my life
09:18Just made a very basic sweet pastry
09:19And then that's going to be topped with a sadashi curd
09:22And raspberry inspirations cremeux and some swiss meringue
09:24And then garnish with some passion fruit
09:26In terms of the citrus element you've chosen only one
09:29Yes
09:29I believe raspberry and citrus is a very classic combination
09:32Do you do this a lot at work?
09:34It's been a while but yeah
09:37While Tahir and Patrick are keeping things simple with a pared down flavor profile
09:41So we're going to have our sweet pastry
09:43And then a thin layer of hazelnut frangipan
09:45And then blood orange curds
09:47And we're going to pipe some calamansi lime gel
09:49Citrus mascarpone cream
09:50And the meringue
09:52Emma and Flo are going over and above the required components
09:56Why you choose so many elements?
09:59It's a citrus and meringue tart
10:01Can I be honest?
10:02I think I panicked a little bit
10:03You took more than you bargained for
10:05We'll see how it goes
10:06See how it goes
10:07Let's stay positive shall we?
10:10When they're not craft in delicate patisserie
10:13Oh wow
10:15Emma swaps her whisk for wool
10:17Non-stop creativity
10:19While Flo likes to brush up on her makeup skills
10:23Oh so pretty
10:24The judges think it's too many flavors
10:26And personally I don't think it is
10:27But you know it is what it is
10:29I want to start lining the tart cases
10:30With the pastry chilled and rested
10:32How's the pastry?
10:34It's pretty cold yeah
10:35Okay bring it out
10:36It now needs to be trimmed and shaped for baking
10:40Maybe there are people that do it perfectly
10:41But being me there are a bit different thickness
10:44I'm just piping in the hazelnuts frangipan
10:48It's too soft I think
10:49But Sue Hassan-Sergei's pastry still isn't firm enough
10:52It's going to break
10:54And it's too delicate to risk baking
10:57Chuck it in here
10:58Put it in the freezer
10:59Quick yeah just like five minutes
11:00So while they reach all their pastry
11:03I'm just going to chuck it in that blast chiller
11:05So it chills very fast
11:06And so we can start using it
11:09The other teams move on to baking
11:11It's about to drop the tray isn't it
11:13That'll be it
11:14End game
11:14Okay
11:15It's going to be 15 to 20 minutes
11:17Cooking at 160
11:19Oh I really hope this works
11:22Chefs you're halfway through
11:23Your tart owns a groomerangue challenge
11:28We have so many things still to do
11:30We need to push
11:30I'm about to fill my tarts with the use of curd
11:35It's just a little bit
11:37We just need to get the tarts inside
11:39And then we still have to make all the elements
11:41Whatever happens happens
11:42Here's what it is
11:44It's the limonchero gel
11:45Oh nice
11:46Nice acidic
11:47Yeah I like it
11:48On top of the classic layers of meringue and citrus curd
11:52I'm making a blueberry gel
11:54And I'm making the blueberry thyme jam
11:56Then what I cherish have requested an additional element to elevate this classic tart
12:01We're going to have a fresh mint lime and grape gel
12:05Citrusy tropical fun refreshing flavors
12:08The theme is citrus you know so we don't want to have not enough citrus there
12:11A raspberry chocolate caramel
12:12Raspberry has a level of sweetness to it
12:14Balance is quite well with the acid
12:16But for those with an abundance of ingredients to use up
12:19One just won't be enough
12:21There's going to be a compote
12:22A gel
12:23And a foillotine on top
12:25The more the merrier
12:27That's a dry caramel
12:28So then I'm going to blitz it with the hazelnut
12:30I think adding hazelnut is
12:31I think it's just going to add to it
12:33Chefs you have 30 minutes left
12:35And don't forget to use all your chosen ingredients
12:38And if all else fails just pop it next to your tart and call it a side dish
12:42That's against the rules
12:43Okay don't do that actually
12:45You just need to get that pastry
12:46Take it out
12:47Right take it out
12:48We need to chill it down
12:49All right let's do this meringue
12:50So this meringue is just like not using a sugar syrup
12:53Which would make it Italian
12:54This is going to be a syrup to make the Italian meringue for the top
12:57So we're going to infuse it with the lemon thyme
12:59Just want to make the peach for the meringue
13:00No don't remove the paper
13:02Don't remove the paper
13:03No I'm holding the paper
13:04Don't hold the paper
13:09Don't hold the paper
13:11Chefs you have 15 minutes left on your secret challenge
13:14Careful behind you
13:16If I can demode them I'll be feeling good
13:18The teas will need to work quickly to assemble their tarts
13:21They'll be standing up like this
13:23Then we'll have the raspberry insert sitting inside
13:25I am very happy with the color actually
13:27The judges will be looking for 24 perfectly baked
13:31It's too soft
13:33Oh crap
13:33We're not ready
13:35What can we do?
13:36Expertly finished tarts
13:37I'm going to
13:38Oh
13:39We had a bit of a breakage
13:41It's okay keep going keep going
13:42The tart shells are breaking
13:44It's going to be a disaster
13:45So we've lost how many so far?
13:47Three
13:47So we have 21
13:48The curd is not set properly
13:51They could be neat up
13:52Thank god our tarts are just set
13:54So now I'm just putting the meringue on
13:56This is the lemon thyme meringue
14:25They look
14:28Access lemon curds to help it all stick down
14:31Chefs
14:32One minute left
14:33Oh
14:34Okay what's next?
14:35Right decorate two hearts content
14:37I've never done something that ugly
14:38Probably tastes good though
15:08This one is rough like my life
15:09It's a judging time
15:12A disaster
15:14I would be right
15:15Well not for this round
15:21The teams will now face the judgment
15:23Of Benoit and Cherish
15:25For the very first time
15:26You're scaring me
15:28Greta and Goddard from Scottique
15:30Please come forward
15:35Presentation could have been a little bit more elegant
15:37Too much meringue on the top
15:39Okay let's taste
15:40So sweet pastry case
15:42Inside you have yuzu curd
15:45And then grape, lime and mint gel
15:47Some formella segments
15:49The question is have you hit the brief?
15:51Yes you have
15:52We've got a citrus meringue tart
15:54The pastry is nicely baked
15:56The curd is set beautifully
15:57I love your guts
15:58Nobody else will take grits
16:00But you did it
16:01And did I like the gel?
16:03Heel I did like the gel
16:08There is no real indication
16:10That I'm gonna eat a citrus tart
16:13Okay let's discover what you've got inside
16:15So almond sweet shortcrust pastry
16:18Topped with a sedachi curd
16:20And finished with raspberry inspiration
16:21Chocolate cremeux
16:22With a swiss meringue
16:24I think the curd is very smooth
16:25And quite flavoursome
16:27Now the citrus element is totally hidden
16:29By the raspberry element
16:31Okay get the right balance next time
16:37Obviously we've got 21
16:38The task was to create 24
16:41So we have almond sweet paste
16:43And hazelnut frangipan
16:44Hazelnut praline
16:45Lime and mascarpone cream in the middle
16:47Lime gel
16:48Blood orange custard
16:49Fresh blood oranges
16:50Mixed with the gel
16:52And a swiss meringue
16:53There is a lot of good and interesting
16:55Flavor combination here
16:56But nothing is said
16:58The thing that is very prominent
16:59Is your hazelnut
17:01Is your praline
17:02That take over
17:03Have you tried too many components
17:05And you've lost a little track
17:06Of what needed to be done
17:08But thanks for your hard work
17:09Thank you
17:10And see you later
17:16You show us that you have skill
17:18But is it a fine dining tart?
17:21No I'm looking at the slice
17:23So sweet pastry
17:24And then there is a blueberry
17:25And lemon thyme jam
17:26Topped with a lemon curd
17:28Then an Italian meringue
17:30Infused with lemon thyme
17:31Fresh blueberries
17:32Candied lemon
17:33And lime
17:34Okay I've got the curd
17:35And the pastry
17:36And the blueberry
17:37Working very well together
17:38But for me I feel disappointed
17:39A little bit
17:40Because I wanted you
17:41To work more with trussies
17:42It is not a citrus
17:44Meringue tart
17:45It is a meringue and blueberry tart
17:47But I tell you
17:48I'll come back for another slice
17:57Unfortunately it looks messy
17:59So there is vanilla sweet paste
18:01And then there is the
18:02Foyettine with dark chocolate
18:03And macro lime zest
18:05An orange and lemon card
18:08Pink grey fruit compote
18:09Conquat confit de meringue
18:11With macro lime and pink pepper
18:13And the gel with limoncello
18:15And the finger lime
18:17So far your team is the one
18:19Really shouting out loud
18:21I am a citrus tart
18:22But scale back chef
18:23It needs to be put elegantly together
18:25Then I think this has the potential
18:27To be a lovely citrus tart
18:28Thank you
18:29Potential
18:29Yeah
18:30Okay we'll see you a bit later
18:32Thank you
18:32Thank you
18:33Sue Haas and Sergei
18:35From the Sutton Hotel
18:36Oh my god
18:47Okay
18:47You did not meet the brief
18:49We asked for 24
18:50And then on top of that
18:51I think the pastry is not baked
18:53It must have been a tough day
18:54In the kitchen for you
18:55Shall we?
18:56So sablé frame over there
18:57Then the dome is lime and lemon curd
18:59And then we have an insert of a raspberry gel
19:01Dipped in raspberry chocolate
19:02Then we have the baked meringue
19:04And the raspberry chocolate on top
19:06The tart is a bit raw
19:08And the raspberry take over
19:10Everything feels a bit sickly
19:11Because you haven't got the right balance
19:12Or the right proportion of anything
19:13It didn't work well for you guys today
19:15There is always tomorrow
19:18It was a disaster
19:19Well that definitely gives us more motivation
19:22Because we have something to prove
19:23And we need to stay
19:24We could go home
19:25You know
19:26They did think oh it's not really a tart
19:28But we'll let you get away with it this time
19:29And they quite liked it
19:31That gel that you made is banging
19:32Cherish said that we've got guts
19:35So
19:35And that's just like proper compliment
19:37Love it
19:43Ahead of their showpiece challenge
19:44The teams have been given a golden hour
19:47To prepare and set elements overnight
19:50Do you know what I loved about today's challenge?
19:52We was pushing the trolleys
19:54It was so nice to see Greta again
19:56I think Greta and Goddard
19:57Were the closest to what we could expect
19:59Of the citrus and meringue tart
20:01Yeah I think they are the team to look up for
20:03Francesca and Alejandro
20:05How many ingredients did they have?
20:07Supermarket sweet baby
20:08They got it all
20:09It was unbalanced
20:10You want to feel every ingredient
20:11Otherwise what's the point to bring them in?
20:13Emily and Sophie from Lieber
20:14They presented a slice more than a tart
20:16But when you ate it
20:18Everything was done correctly
20:19Is it a citrus tart?
20:21Not really
20:22But it's so tasty
20:23Suhas and Sergei looked gutted
20:25At the end of the judging
20:26From the moment that I saw them
20:28Picking up one lemon for 24 tart
20:31I say oh la cha la la la la
20:33You can have one bad day in the kitchen
20:34Not two back to back
20:36So tomorrow is a massive day for them
20:47Just a showpiece challenge remains
20:51For Cherish and Benoit to decide who will be today's winner
20:54And who will be leaving the competition
20:57Sweetie bombs
21:01Welcome back chefs
21:02It's time for your first showpiece challenge
21:05And to tell us more our very own showpiece
21:07Cherish
21:08We would like you to create a showpiece
21:11Inspired by childhood hobby
21:14Your showpiece must be one meter tall
21:17And be realistic to look at
21:19Chef the dessert you must make
21:21Is an animated version of every child favorite treat
21:24The glorious chocolate fudge cake
21:27The dessert must also be well hidden
21:29Within your design surprises
21:32Chefs you had an hour and a half last night to prep
21:34And now you have a further four hours
21:37And your time starts now
21:39Okay let's go
21:40I don't know how much it's done
21:43I love chocolate fudge cake
21:44So Liam and I we're going to be in heaven here right
21:46Yeah and why do we need to elevate it
21:48Yeah guys but it broke don't fix it
21:50This is a competition of course you've got to elevate it
21:54And to be fair chocolate fudge cake was one of my favorite
21:58I'll eat chocolate cake if it's there
22:00But it's not my go-to
22:03Love a vicky sponge
22:04And childhood hobbies
22:06All I wanted to do is bake
22:08I love to draw
22:09Self-portrait
22:10I know self-portrait
22:11Come on pose for me
22:14Oh I like that
22:15I am only 26 so I do feel like I'm still a child
22:19Part of the childhood going to the beach was freedom for me
22:22Today we're asking the chef to make a spectacular showpiece
22:27Inspired by their childhood hobby
22:30I've played the recorder for nine years
22:32I want to see personality
22:34I want to see story
22:36We want big and bold
22:37I used to play the recorder in primary school
22:39Yeah yeah yeah
22:41That's the one
22:42What's beautiful
22:43Within their showpiece must be hidden away
22:46An elevated version of a beautiful chocolate fudge cake
22:49The dessert is as important as the showpiece
22:52It needs to be super intriguing when I eat it
22:55Make the ordinary
22:57And put a bit of extra inside
22:59We're going to get the dessert right out of the way
23:01So everything's perfectly set
23:02It needs to be rich
23:03It needs to be indulgent
23:05And I want to have another spoon
23:09Good morning chefs
23:10Good morning
23:11How are we doing today?
23:13Very good very good
23:14So what have we got?
23:15We've got a quad bike
23:16How old were you?
23:19When you rode your quad bike?
23:20I was about three
23:21You were three?
23:22I was about ten
23:23Definitely not very safe
23:25But we had so much fun with it
23:26And I was pushing you around on it
23:28And then she crashed into the wall
23:30There you go
23:31That's what I used to do to my little sister
23:34Greta and Goda will be concealing their 12 individual desserts
23:38Inside the quad bike battery pack
23:41They'll supercharge the classic chocolate fudge
23:44With a rich salted butterscotch
23:46Add crunch with a hazelnut praline
23:48And finish with a dark chocolate mirror glaze
23:52Pulling your sponge
23:53Butterscotch
23:54Hazelnut crunchy
23:55Yes
23:56Nice and oozing out butterscotch
23:59Oh
24:00I can actually imagine myself using that
24:03So the quad bike sits on what?
24:05It will sit on the table there
24:06So just a quad bike path
24:08It's not like climbing up or doing anything
24:10No it's not
24:10It needs to be pretty good though
24:11We'll try our best
24:13When it comes to this showpiece challenge
24:15We have to make it perfect
24:16One team in particular has an awful lot to prove
24:20Suhas, Sergei
24:21Yesterday was a rough day in the office bro
24:23Well guess what we're going to make it up today
24:25It means a lot you know
24:27Suhas and Sergei are gambling everything on a fully playable game
24:31Sat on an ornate marble top table
24:34Underneath the board are 12 hidden desserts featuring layers of crunchy foillotine and salted caramel
24:40What game is that?
24:42It's called as the carom board
24:43That is one of my favorite uh childhood game as well
24:46Can we play later on?
24:48We will yeah
24:49Amazing
24:50Hoping an early aptitude for engineering will give them the edge
24:53Are Tahir and Patrick
24:55We're doing a chocolate robot
24:57Do you like playing with robots as kids then?
24:58Like dismantling things
25:00Are you still into that now?
25:01Yeah yeah um
25:02My tumble dryer at home the catch is broken
25:05Yeah no that's easily done if you uh
25:07If you gave me the model number i'll find you the path
25:08This is very useful thank you so much
25:10No not
25:11It's like the repair shop
25:14Tahir and Patrick are piecing together their childhood dream
25:18A robot made from household nuts and bolts
25:21Disguised as a toolbox they'll elevate their chocolate fudge cake
25:25With hazelnut soaked sponge and layers of fluffy marshmallow
25:30So you have a caramel chocolate and you have marshmallow
25:33Yes
25:34Is it going to be indulgent at the moment it's actually sounding quite sweet to me
25:37Yeah so it's it's not overly sweet it's like light it's not too dense
25:41I'm making the sponge for the dessert we have gone for the flourless cake
25:46This is classic chocolate cake it's delicious it's dense it's rich we decided to go for gluten free sponge so
25:53it's just more chocolatey
25:53It's just more fudgy as well what do you think is a good chocolate fudge cake
25:59Chocolate fudge cake is not something that we do in italy to be honest
26:04Francesca and alejandro's beach scene is an ode to blissful summer days spent on swings and digging for hidden treasure
26:11They're transforming the chocolate fudge cake into gold bullion bars with a decadent tonka bean ganache and cocoa nib brittle
26:19So your swing is going to be a meter tall yeah
26:22So how many times have you built this shoe piece one and it works it works it works and that's
26:28the swing wall
26:29Yes
26:30I'm going to try that risk-taking at this stage of the competition could be part of a good strategy
26:36who know
26:37This is condensed milk to make the brown butter fudge layer
26:43The teams must ensure they feature all the classic components of a chocolate fudge cake
26:47We mix it with double cream and when you cook it it gets really really thick and like fudgy and
26:53creamy
26:54But they also need to transform and elevate it
26:57The salted caramel it complements the acidity of the manjari chocolate we're going to use
27:02And whilst the greta and godda are going for tweaks we are not overcomplicating want to make it rich
27:08But a little bit salty and not too sweet emma and floor are taking a more radical approach
27:14We didn't want to use anything too classic we chose to use seabook form to be a bit more original
27:20wow
27:21So why is seabook so that's really nicely with the caramel and the chocolate it brings the zinc so you
27:26have different flavors sounds really intriguing
27:29Emma and floor's showpiece is a nostalgic tribute to youthful creativity
27:34Their gluten-free layered bars feature a rich chocolate caramel crummer
27:39Balanced by the sharpness of the sea buckthorn gel
27:43We were both really artistic when we were kids. Oh cute
27:47And this little picture yeah one of yours has your mum kept that yes, she did
27:51I chuck all of my children's eyes it was probably rubbish. That's why in the bin
27:58I'm so glad you get that that is very sweet. Okay. I'll go fish something out the recycling
28:04Also celebrating their early artistic pursuits
28:07Good morning chef or emily and sophie. We both did ballet as children. So we are building a ballet shoe.
28:14I thought that was carrying
28:15If it goes horribly wrong, we might say we really enjoyed canoeing as children
28:19So chocolate fudge cakes in term of elevation and we've added brown butter to really make it richer and then
28:25a fudge layer
28:26Just because when you eat a chocolate fudge cake you feel sick after you know
28:29You feel sick after none of that please today sickly no indulgence yes
28:36Emily and sophie's super-sized ballet slippers will be poised on their toes atop a chocolate shoebox
28:42With the principal performer hidden inside
28:45They'll elevate their ensemble with a pas de deux of nutty brown butter fudge and crunchy chocolate foillotine
28:53We've gone go hard or go home. Okay 25 kilos of chocolate
28:5725 kilos of chocolate over like to lift weights. I can squat my boyfriend who's 90 kilos
29:02Surely that means you can squat your teammate, right? Oh, yeah easily
29:05Do we have a time? Just a little quick 10 seconds. Why am I so excited?
29:09Three two one. Okay, okay ready down
29:13Hold it up
29:15Okay
29:18Chefs you're halfway through your childhood hobby challenge two hours left
29:22What was your childhood hobby obviously bacon?
29:25Oh, that's nice. You should have kept it up. Well actually
29:30You're funny. I'm just spreading the bread to allow and then it's gonna dry and then we're gonna break it
29:35and put inside the cake after
29:38Before they can assemble their elevated chocolate fudge cakes
29:41Put it in the oven soon as possible
29:44Sponges need to be baked and other ingredients chilled
29:47We've got all the different elements made up and we're now letting them rest make sure everything sets
29:52So here, I know you're busy, but I've just got that model number of the tumble dry. So it's the
29:56catch. Yeah
29:57Thank you appreciate it in your own time, but also
30:02The teams must not focus their attention on the components that will bring their show pieces to life
30:08I'm gonna assemble the legs
30:10Uh-oh
30:13Oh
30:14But alejandro has a problem not working
30:19The links of their chain are too tight to allow for any movement
30:24If all the parts are gonna link as they're supposed to is gonna move the swing
30:30The holes are not good enough to hold the links
30:34Unless they can size up the connections
30:37I have to work that's it
30:38Their ambitious showpiece may never take flight
30:43Disaster really
30:50It's gonna be the front of the quack bike the chefs have just 90 minutes remaining to complete their elevated
30:57chocolate fudge cake showpieces
30:59This is going to become the shoe box
31:01We've added an extra support in here that when we first practiced it
31:05There's a little crack so we just want to make sure there's not going to be one this time
31:09But alejandro and francesca swing is proving a weak link
31:14Holding this middle wasn't enough
31:17To hold the links
31:19To achieve the movements benwa and cherish are hoping to see they're having to adapt each and every link
31:25It's a lot of work
31:26Wow childhood hobbies let's break it down shall we
31:30Francesca and alejandro apparently we can actually push the swing and it will be moving
31:36It will need something because at the moment there might not be a lot of things to look at
32:10There was an issue we fixed it perfect that's it let's go
32:11Suhas and
32:13Sergei i like the energy today i think they are going for it i think they are fighting back and
32:18i like the spirit to be honest
32:20They have to because yesterday they didn't have a good day
32:22Yes, yes
32:23Tahir and patrick oh they are building a robot i like it
32:31This detail here is like the stitching of the ballet shoe just to make it look a little bit
32:36Lifelike
32:36Emily and sophie well i'm very worried about this team because it's supposed to look like a ballet sleeper is
32:44it refined enough
32:48Chefs you have one hour left on your childhood hobby challenge
32:52One hour
32:53And remember don't worry if you don't win this one maybe you can turn your hobby into your career
32:57Just like little liam here
32:58That's pretty funny you should become a professional comedian
33:02i i am liam sure sure i will start working on the desert now yeah
33:08Mastering the showpiece is only half the challenge i think i have all my parts that i need
33:13The chefs must also deliver exquisitely finished elevated versions of a chocolate fudge cake
33:20This is our chocolate sponge i'm currently soaking it in a hazelnut liqueur i'm like being very generous
33:26That's another layer of the seabuck thorn confit it's quite sharp for me it's perfect
33:31I'm still doing the chocolate fudge layer it just takes ages to get like that really thick consistency
33:36It's absolutely perfect how i wanted it
33:41No
33:42It's strange but
33:44It's strange
33:46Let's do it again
33:48The is happening
33:51In between the sponge that is brittle and they need to go and set
33:56My fudge cakes are looking great do you have anything that i could try how about this little sandwich
34:01Oh
34:13Chefs you have 30 minutes left on your childhood hobby challenge
34:18What about you ellie did she ever have a childhood hobby yeah i was really into fishing
34:22wow i was not expecting that oh no there's nothing more relaxing than calling up a stranger
34:27pretending to be their bank and then stealing all their money
34:32ready with the clock ticking it's so slippy in it the teams must get their show pieces assembled
34:38like that yeah perfect and add any finishing touches to their desserts
34:43he is thick that looks really thick i'm trying to glaze the gold bar oh oh oops
34:50your gold bars are looking lovely i don't know yeah i tell you this is stressing me out man
34:56one of these breaks yes you need to think about my heart rate please my friend
35:01guess what the glaze is doing god i'm doing his own thing as usual 15 minutes left chair
35:07let's do please do i'm just creating the holes for that carom board hold the weight of that there
35:12just hold the weight that's it
35:17let's try and fix that and we do this one way
35:20why don't you fit this is cracking we need more of the back like now what color cards uh gold
35:27how's your robot is it good
35:32oh all right
35:36it's okay it's okay don't panic picture's broke and uh i'm gonna have to make another one how long
35:41left five minutes left we just need to put the flour on the cake as well yeah the flower's done
35:46the
35:46ballerina's just in the fridge because i put it okay the flag is the thing that's gonna keep our show
35:55piece reaching a meter sun castle perfect it's established
36:00paintbrush is here palette thing is there we're gonna finish it and that's the main thing okay be
36:04careful do you have a lid the ballerina's not ready you know what it's done
36:11on top of the castle at the front it's all melting don't move the table
36:18look at this stop getting the cannonball one minute left it's got two fingers yeah but more
36:23than we had two minutes ago ding
36:26what's property it's in hidden okay it hides
36:32your time is up please step away from your show pieces
36:38there's nothing on it doesn't matter
36:41oh la la oh don't hug me come here man is it okay it's done
36:46that was horrific
36:55it's judgment time for the chef's childhood hobby showpieces
37:08can we push this yeah
37:15did you enjoy building this showpiece i loved it some part of it yes
37:23i like it you are on the beach now your cake
37:28it's not very neatly done no so at the bottom you have the chocolate moist
37:32sponge and then you have salted caramel a brittle with cocoa nibs and the tonka chocolate ganache
37:40i really like it your chocolate brittle with the fudge i've combined a little bit and that
37:45gives you that fudgy toffee greenness which i really really like this piece i can barely break
37:51kid is it different from what benoit has for this i don't really enjoy eating it
38:03i see our robot has a name timmy hello timmy there's one finger that's missing but i don't
38:11care because it is a toy you created a character which is alive on that note please reveal that's the
38:17one cakes please
38:20tada destroy destroy what i really really like is the slice you got quite a few layers a sponge
38:28which has been soaked in a hazelnut syrup the hazelnut marshmallow followed by the caramel chocolate
38:33for 18. everything feels a bit sweet the marshmallow the buttercream it's just too much now coming to
38:40the sponge i think it's too much syrup being soaked in it but overall i think it's a very good
38:45effort
38:45thank you thank you very much thank you
39:00nice job it's like a pool table yes like that well we wonder where's the cake oh maybe it's under
39:10the
39:10caram board ah it's actually looking quite rustic for me it's a bit boring
39:17we have a flowerless sponge
39:20fruit and crisps salted caramel it's rich and it's sexy on my palate i didn't enjoy it as much
39:28it's a bit dense and i wish there was a little bit more contrast within the texture
39:32see you later thank you chef
40:01thank you
40:04confit chocolate glaze i like the texture i would prefer it perhaps with a little fraction
40:09nice simmer in terms of the sea buck tone i'm not too sure i can feel it on my palate
40:14it takes quite
40:15some time for it to dissolve so have you elevated the chocolate fudge cake perhaps a little too far
40:20still a nice cake to eat okay
40:29i can see that it doesn't goes to plan what could you have done differently many things it doesn't take
40:36me to the world of a ballet sleeper it's the texture it's the movement it's the stitch it's
40:42there's a lot of things that you can actually make it very pretty so we wonder where the cake is
40:47hidden
40:48our ballerina is missing she went for another competition yep so the base is a dark chocolate
40:55for your team and on top of that is a chocolate fudge layer the brown butter fudge layer quite
41:01nice however i crave for more sponge it's very rich i think you revisit that cake layer it up a
41:08bit more
41:08and it would be elevated okay thank you
41:27it looks what it said it should be the quad spy congratulations i think you did very well
41:33you've been very creative with the height was there a poll like that on your quad bike no you could
41:41have
41:41achieved high by just raising the bike a little bit on some form of chocolate mount or something
41:46because it would have been bringing a bit of movement as well here okay on that note
41:58quite nice that you bring the show piece into your cake as well the glaze is slightly thick let's see
42:04what's inside hazelnut crunch chocolate sponge butterscotch sauce which is made with a
42:11sea salt it's moist it's nice it's light and it's indulgent i love the texture of the mousse and it's
42:17very chocolatey so i'm in the world of elevated chocolate fudge cake well done
42:22goda you look so stressed up it's it's compliment that's just my face
42:30benoit and cherish will now rank the teams based on their performances in both challenges
42:36they have a very amazing idea yeah there is a good potential i really enjoyed it you know so yesterday
42:42was not too bad today was pretty positive
42:47i think is impressive the seabog thorn was a bit too strong i think we've given enough overall i think
42:53i'm happy i really like it technically it looks easy to make it isn't it worked yes i think they
42:59pushed a boundary yeah they're trying the adventures yes it was swinging it was swinging nothing else to
43:05say really ultimately bad day yesterday but today they come back yes oh my god we had to prove ourselves
43:14we did push ourselves we are satisfied with what we have done cherish really love the cake yes yes
43:20for me the biggest question is do they have enough skills is this all they can produce for us it
43:27is
43:27goodness we can't change it now i fear we will be leaving i feel we will be leaving i really
43:33like
43:33the robot there's humor about their show piece i like that this cake the layering is beautiful but
43:38it's too sweet to eat yeah fair enough yeah so is timmy coming home with you oh no no i'd
43:43love to take
43:44hammer and smash it for a thousand pieces yeah done with timmy
43:51the judge's decision has been made
43:55the judges thought that the team in first place delivered across both days congratulations
44:03gretta and goddor from scotique
44:06you're through to the next round yes
44:14the team in second place is francesca and alejandra congratulations you're through to the next round
44:22in third place are tahir and patrick from cellar door and in fourth emran floor from lexampton catering
44:30which leaves us with sue has and sergey and emily and sophie after much deliberation
44:36benoit and cherish have decided that the team leaving us tonight is
44:44emily and sophie from libra we're so sorry to see you go everybody else congratulations you're
44:51through to the next round we knew it was coming this last time yeah we knew we bit off more
44:58than we can
44:58chew with that first show piece and we should have made it simpler we should have but we didn't
45:02hindsight's a great thing isn't it yeah i think we'd love to come back and get past the first round
45:08yeah yeah it's quite a low that's quite a low bar isn't it but you know there'll be no changing
45:14of
45:14teammates emily and sophie always might be another sophie no no thank you very much
45:21thank you oh my god well done you did so well i mean it means a lot it actually means
45:28a lot
45:29it was worth coming back you know if you're gonna start crying i'm gonna start crying that's not
45:34that's not how it works i'm not supposed to do that i know wait why do you always look so
45:39concerned
45:42we have to push harder now you spend a lot of time making those changes oh my goodness
45:47there's a lot we think that we lost uh to a strong team so we're happy very proud very
45:59next time the team's master of british classic fake world slice right in the almonds and turn back time
46:07with victorian showpieces you've harlot on the outside we're smiling on the inside who will make history
46:14do you remember and who will bid thee farewell oh dear oh dear