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00:00Last time
00:01I'll be honest with you, it kind of looked like jacket potatoes
00:03Ey!
00:05The chefs battled with biscuit landmarks
00:07He's really, really weak
00:12While Orban and Avnit towered above the rest
00:15This is the tallest tower in the kitchen today
00:18And I'm very happy about that
00:20Ashish and Loki overreached
00:22There's quite a lot to do too
00:23Oh my God
00:24But Sofia and Will's biscuit louvre didn't stack up
00:27Oh my God
00:29It's not sad
00:30It's tripping
00:30And they left the competition
00:32I'm not good enough
00:34So
00:35F***ing hell
00:36Now
00:37Ace
00:37Let's do this
00:38We meet a brand new set of teams
00:40Go big, go home
00:42Who face the unknown
00:43It's gonna be great
00:44And a showpiece inspired by their childhood memories
00:48What can go wrong?
00:49But he will top the class
00:51Up
00:51And he will fail to fulfill their potential
00:55It's a melting
00:55And be sent home
00:57Oh my God
01:03A fresh 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
01:14It's gonna be fun
01:14I've sacrificed a big thing
01:15You know I was supposed to get engaged in a couple of weeks now
01:18I had to postpone everything
01:19And I'm here to win
01:21I'm feeling okay
01:22I feel great
01:23Yeah?
01:24That's a lie
01:26I'm sorry
01:27We'll be able to do it
01:28I think it's quite nice actually having a super challenge first
01:32You don't know what you're cooking
01:33Baptism of fire
01:34Pretty calm
01:35Yeah?
01:35Nice and chill
01:36I mean it'll either go brilliantly well or horribly wrong
01:37But either way it'll be done
01:39I want to do the stinky peak
01:41It's a woo
01:42Good morning chefs
01:43And welcome to Bake Off the Professionals
01:45It has become a ritual for your first challenge to be a surprise
01:49So Benoit, tell us more
01:50Chefs, we want you to make 24 tarte aux agrumes meringues
01:54I'm sorry
01:55A citrus and meringue tart
01:57Delicious pastry case filled with a curd based citrus filling
02:02Meringue
02:03Meringue
02:04And also an additional element such as a compote or gel
02:07This must also be exquisitely decorated
02:11Think of it as a lemon meringue pie with a bowtie
02:14Oh hang on
02:16I've forgotten something
02:19Where did they go?
02:26Chef, we want you to take this classic citrus meringue tart
02:30And elevate it to a new high
02:33It's real
02:34On this trolley is a selection of ingredients
02:39Whatever you take from the trolley
02:41You must use
02:43So choose wisely
02:45Oh mama
02:46On my mark
02:47Team captains will have two minutes to pick their ingredients
02:50Your time starts now
02:55Lime juice
02:56Yeah
02:58Grapes
02:59Limoncello
02:59Okay, perfecto
03:01Nobody's taking any herbs
03:03These guys have
03:03Lemon time blueberries
03:04We're gonna need more lemons
03:05Oh they have as well, they've got mint
03:0630 seconds chefs
03:08Panamom?
03:09No
03:09Nuts
03:11Nuts
03:11There's no nuts
03:12Love you
03:13That's it, time's up guys
03:15I'm worried because one team have taken one lemon
03:18Everyone else got like a hundred things
03:20Okay chefs, happy with your choices?
03:22It's too late now
03:23You have two and a half hours
03:25Your time starts now
03:28Let's do this
03:30Okay, tell me
03:31Each team
03:33Has been given the same equipment
03:36Okay
03:37And basic store room ingredients
03:39In here there's egg white egg yolk
03:41Whole egg
03:42Could you say citrus tart
03:44In your lovely French accent
03:45Bamoire
03:46Tarte zegum merengue
03:47Tarte zegum merengue
03:49Tarte zegum merengue
03:49You've rehearsed quite a bit for that
03:50I will stick to citrus merengue tart
03:53Say it in Chinese
03:55Deng Xia
03:56Give me a moment
03:57I need the tea
03:57Cherish has been lying
03:58Cherish is actually from Luton
04:00The whole time
04:01We do the lemon
04:02But we don't have much lemon
04:04Lemon merengue tart
04:05Is like our signature thing
04:07We expect the chef to produce for us
04:10A sweet pastry
04:11A merengue
04:12And a curd
04:12On top of that
04:13We have to add one more element
04:16The raspberries will be a little sweet
04:18Lemon will be a little bit, you know
04:20More sour
04:20I'm hoping for fireworks
04:22Of citrus on my palate
04:23I mean it's been a while since
04:24I think we've done a citrus tart
04:26When's the last time you've done one?
04:27I can't remember
04:30Whatever flavours they've chosen
04:31I want my pastry to be all flaky
04:33And beautiful
04:34The chef's first priority needs to be
04:36The perfect sweet pastry
04:38That's what will encase them
04:39We're gonna do a big one
04:40And slice it
04:41As it will need time to chill
04:43Before shaping and baking
04:44We expect nothing but perfection
04:48Anything less than that
04:49We will show them the kitchen dough
04:51It's gonna be great
04:55Good morning chef
04:56Good morning chefs
04:57I was very worried when I saw only one lemon
05:01Yes we misunderstood
05:02We thought that we have to take only the citrusy flavours
05:04We have raspberry chocolate
05:05And lime juice as well
05:06But it's how you use the ingredients sometimes as well
05:09I like you
05:09So in terms of the citrus and meringue tart
05:12Brief
05:12How close are you to it?
05:14We're gonna find this out
05:16We're gonna make a tart
05:17It'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 Sergey will prove an unbeatable combination
05:34Yeah
05:34We won
05:35Oh
05:37How long have you been working together?
05:39One week
05:39Wow
05:40How come one week?
05:42We work for the same company
05:43Yeah
05:44But we work for different brands
05:45So you've sort of been match made by your company
05:48Yes
05:48Yes
05:48So this is a speed date
05:49Yeah
05:50In two and a half hours, maximum 11 meringues
05:52Yeah
05:53While Suhas and Sergey 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 regret? Because you have to use everything
06:11Not at all
06:12Go big, go home
06:13Okay
06:15Trained violinist Francesca from Italy and best friend Peruvian born Alejandro
06:20Wow
06:21Yeah, they're beautiful
06:23Bonded over a passion for the arts
06:25You don't need any more of this?
06:26And a love of good food
06:28Very nice
06:29You've never worked together?
06:31No
06:31So how did you know each other?
06:32Where did you meet?
06:33At the Conat
06:34Working in separate kitchens
06:36Oh, in separate kitchens
06:37But in the same place
06:38And after seven minutes, how's it going?
06:42Oh, good
06:42Yeah, yeah
06:43So far seconds
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
07:02She is powerful
07:02That's it
07:04Greta, who made the final six in series five
07:06I like it
07:07I like it
07:08And her baby sister Goddard run a personalised 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
07:19He looks like me when I'm really hungry
07:21How you find the challenge so far?
07:22Is it okay?
07:23We 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?
07:33Yeah, yeah, yeah
07:33The judges want an elevated take on the classic citrus tart
07:37That'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 flavours
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
08:04We make a lemon meringue tie, we have it as our signature
08:06It is our signature
08:07It's our signature
08:08Since it went lemon meringue
08:10We were like
08:11Easy peasy
08:11Chee!
08:12Fantastic
08:13She's gross
08:15Sophie and Emily aren't afraid of a bit of heavy lifting
08:18Whether at the gym
08:19Or at the London patisserie Emily founded in 2024
08:24I'll mint you lemon
08:25But today they're taking a risk
08:27By putting a new spin on their top selling lemon meringue
08:30Look at us, pros, professionals
08:32So you don't usually have blueberry?
08:35No, we're adding blueberry and lemon thyme
08:36The flavour 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 best friends
08:44She comes to my family holidays
08:45Oh no way
08:46I didn't read it, apparently it's a 99 year contract
08:50But Emily and Sophie
08:51Might have some serious competition in the friendship stakes
08:55So you look like best friends?
08:57Yeah, it was the best man at my wedding
08:58Is it?
08:59What did you plan for the stag?
09:02So it was actually a very civilised affair
09:03We went to Dublin
09:05So
09:05Hey!
09:07Outside of work
09:08Thank you sir
09:10Tahir and Patrick
09:11Lying to let off steam
09:12With a few high speed laps
09:14Not seeing anyone crash so many times in our life
09:17Just made a very basic sweet pastry
09:19And then that's going to be topped with a sadashi curd
09:22And raspberry inspirations cremeau
09:23And some Swiss meringue
09:24And then garnished with some passion fruit
09:26In terms of the citrus element
09:28You'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
09:35But yeah, yeah
09:37While Tahir and Patrick are keeping things simple
09:39With a pared down flavour profile
09:41So we're going to have our sweet pastry
09:43And then a thin layer of hazelnut from Japan
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 tar
10:01Can I be honest?
10:02Absolutely
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?
10:10Oh
10:11When they're not crafting delicate patisserie
10:13Oh wow
10:15Emma swaps her whisks for wool
10:17Non-stop creativity
10:19While Flo likes to brush up on her makeup skills
10:22Oh so pretty
10:24The judges think it's too many flavours
10:26And personally I don't think it is
10:27But you know
10:28It is what it is
10:29I want to start lining the tart cases
10:30With the pastry chilled and rested
10:33How'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
10:39Maybe there are people that do it perfectly
10:41But being me
10:42There are a bit different thickness
10:44I'm just piping in the hazelnut frangie pan
10:48It's too soft I think
10:49But Suhas and Sergei's pastry still isn't firm enough
10:52It's going to break
10:53It's going to break
10:55And it's too delicate to risk baking
10:57Chuck it in, yeah
10:58Freezer, freezer
10:59Quick, yeah
10:59Just like five minutes
11:00So while they rechill their pastry
11:03I'm just going to chuck it in that blast chela so
11:05It 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 ozacrum merengue 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 yuzu curd
11:35It's just?
11:36A little bit
11:37We just need to get the tarts inside
11:39And then we still have to make all the elements
11:42Whatever happens, happens
11:43Here'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 merengue and citrus curd
11:51I'm making a blueberry gel
11:54And I'm making the blueberry thyme jam
11:56Danwa and Cherish have requested an additional element
11:59To elevate this classic tart
12:01We're going to have a fresh mint, lime and grape gel
12:05Citrusy, tropical, fun, refreshing flavours
12:08The theme is citrus, you know
12:10So we don't want to have not enough citrus there
12:11Raspberry chocolate caramel
12:12Raspberry has a level of sweetness to it
12:14Balances quite well with the acid
12:16But for those with an abundance of ingredients to use up
12:19One just won't be enough
12:21This is going to be a compote, a gel
12:24And 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 don't think adding hazelnut is
12:31I think it's just going to add to it
12:34Chefs, you have 30 minutes left
12:35And don't forget to use all your chosen ingredients
12:38And if all else fails
12:39Just 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
12:49Right, 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
12:59Make the peach for the meringue
13:00No, don't remove the paper
13:02Don't remove the paper
13:03I'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
13:15If I can demole them, I'll be feeling good
13:17The teams 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 colour actually
13:27The judges will be looking for 24 perfectly baked
13:31It's too soft
13:32Ah, crap
13:34We're not ready
13:35What can we do?
13:36Expertly finished tarts
13:37I'm going to...
13:39Oh
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 cart 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
13:58They look
14:00This is liquid
14:01Really?
14:02The curd is liquid
14:02Oh, Emma, make it nicer
14:04How long's left?
14:05Chefs, you have five minutes left
14:06Well, I'm happy with that one
14:08The rest of them are breaking
14:10It's not come out the way we were thinking
14:11It's going to be the raspberry crema going on now
14:13It's like a grape gel with mint and lime
14:16Oh my God, it's delicious
14:18Does we still have to put marmalade?
14:20Does it have f***?
14:21No, it may, isn't it?
14:21Swap
14:22I'm adding some fresh pomelo
14:24It gives a nice, real fruit flavour
14:26I'm just adding a little bit of the excess lemon curds
14:29To help it all stick down
14:31Chefs, one minute left
14:33Oh!
14:34Okay, what's next?
14:35Right, decorate two hearts content
14:37I've never done something that ugly
14:39Probably tastes good though
14:40This one is rough like my life
14:42I'm putting on the meringue right now
14:44It's our style
14:47Yuzu chocolate with a splash of green and orange
14:49It reminds me of Lithuania and flax
14:51Gelheim and kumquat, they're going to be decoration
14:53It doesn't define you, it doesn't define me
14:55It doesn't define anyone
14:56Carry on, carry on, carry on
14:58No, I am
14:59Chefs, your time is up
15:02Please step away from your citrus meringue tarts
15:06Shambon ears
15:08Now is the judging time
15:12A disaster
15:14That would be right
15:15Well, not for this round
15:21The teams will now face the judgement of 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 pomelo segments
15:49The question is have you hit the brief?
15:51Yes you have
15:52We've got a citrus meringue tarte
15:55The pastry is nicely baked
15:56The curd is set beautifully
15:57I love your guts
15:59Nobody 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 that I'm gonna eat a citrus tart
16:13Okay, let's discover what you've got inside
16:15So almond sweet short cross pastry
16:18Topped with a sedachi curd
16:20And finished with raspberry inspiration chocolate cremeau
16:22With a Swiss meringue
16:24I think the curd is very smooth and quite flavoursome
16:27Now the citrus element is totally hidden by 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 frangipane
16:44Hazelnut poline
16:45Lime and mascarpone cream in the middle
16:47Lime gel
16:48Blood orange custard
16:49Fresh blood oranges mixed with the gel
16:52And a Swiss meringue
16:53There is a lot of good and interesting flavour combination here
16:56But nothing is said
16:58The thing that is very prominent is 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 of 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 skew
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 and lemon thyme jam
17:27Topped with a lemon curd
17:28Then an Italian meringue infused with lemon thyme
17:31Fresh blueberries
17:32Candied lemon
17:33And lime
17:34Okay, I've got the curd and the pastry
17:36And the blueberry
17:37Working very well together
17:38But for me I feel disappointed a little bit
17:40Because I wanted you to work more with trussies
17:43It is not a citrus meringue tart
17:45It is a meringue and blueberry tart
17:47But I tell you I'll come back for another slice
17:57Unfortunately, it looks messy
17:59So there is vanilla sweet paste
18:01And then there is the foilletine with dark chocolate
18:03And macro lime zest
18:05An orange and lemon curd
18:08Pink grapefruit compote
18:09Conqua confit de meringue with macro lime
18:12And pink pepper
18:13And the gel with limoncello
18:15And the finger lime
18:17So far your team is the one really 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 to be a lovely citrus tart
18:28Thank you
18:29Potential?
18:30Yeah
18:30Okay, we'll see you a bit later
18:32Thank you
18:33Thank you
18:34Suhas and Sergey from the Sutton Hotel
18:36Oh my god
18:47Okay, you did not make 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 in 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 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 right proportion of anything
19:13It didn't work well for you yesterday
19:15There is always tomorrow
19:18It was a disaster
19:20Well, 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
19:31Their gel that you made is banging
19:32The church said that we've got guts
19:35So
19:35And that's just like proper compliment
19:37Love it
19:38It is
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 Gauda
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
20:04Francesca and Alejandro
20:05How many ingredients did they have?
20:07Supermarket sweet, baby
20:08They got it all
20:09It was unbalanced
20:10And you 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, everything was done correctly
20:19Is it a citrus tart?
20:21Not really
20:22But it's so tasty
20:23Suhas and Sergei looked gutted at the end of the judging
20:26From the moment that I saw them picking up one lemon
20:30For 24 tart
20:31But I say oh la cha-la-la-la-la
20:33You can have one bad day in the kitchen
20:35Not two back-to-back
20:36So tomorrow is a massive day for them
20:47Just a showpiece challenge remains
20:51Before Cherish Champenoir decide who will be today's winner
20:54And who will be leaving the competition
20:57Sweaty palms
21:01Welcome back chefs
21:02It's time for your first showpiece challenge
21:05And to tell us more our very own showpiece Cherish
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 is an elevated version
21:22Of every child favourite treat
21:24The glorious chocolate fudge cake
21:27The dessert must also be well hidden within your design
21:30Surprises
21:32Chefs
21:32You 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 was ready to start
21:42Eat this
21:43I love chocolate fudge cake
21:44So Liam and I
21:45We're going to be in heaven here, right?
21:47Yeah
21:47And why do we need to elevate?
21:48Yeah guys
21:49It ain't broke, don't fix it
21:51This is a competition
21:52Of course you've got to elevate it
21:54And to be fair
21:55Chocolate fudge cake was one of my favourite
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
22:10Self-portrait
22:11I know, self-portrait
22:12Come on, pose for me
22:14Oh, I like that
22:15I am only 26
22:17So I do feel like I'm still a child
22:19Part of the childhood
22:20Going to the beach was freedom for me
22:23Today 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
22:42It was 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
23:04It needs to be indulgent
23:05And I want to have another spoon
23:09Good morning chefs
23:10Good morning chef
23:12How 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 when 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
23:27About three
23:27And 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 inside the quad bike battery pack
23:40They'll supercharge the classic chocolate fudge with a rich salted butterscotch
23:46Add crunch with a hazelnut praline and finish with a dark chocolate mirror glaze
23:51Two layers of sponge
23:53Two layers of sponge
23:53Two layers of sponge
23:53Butterscotch
23:54Hazelnut crunchy
23:55Yes, nice and oozing out butterscotch
23:59Oh
24:00I can actually imagine myself eating that
24:03So the quad back sits on what?
24:05It will sit on the table there
24:06So it's just a quad back, baff, not climbing up or doing anything.
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.
24:17...one team in particular has an awful lot to prove.
24:20Suhas, Sergey. Yesterday was a rough day in the office, bro.
24:23But guess what, we're going to make it up today.
24:25It means a lot, you know.
24:27Suhas and Sergey 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 foyatine and salted caramel.
24:40What game is that?
24:42It's called the caram board.
24:43That is one of my favourite charme 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 are 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.
25:02My tumble dryer at home.
25:04The catcher's broken.
25:05Yeah, no, that's easily done.
25:06If you gave me the model number, I'll find you the part.
25:08This is very useful.
25:10Thank you so much.
25:11No, no.
25:11It's like the repair shop.
25:12But don't you?
25:14Tahir and Patrick are piecing together their childhood dream.
25:18A robot made from household nuts and bolts.
25:22Disguised as a toolbox, they'll elevate their chocolate fudge cake
25:25with hazelnut soaked sponge and layers of fluffy marshmallow.
25:29So you have a caramel chocolate and you have marshmallow.
25:33Yes.
25:34Is it going to be indulgent?
25:35At the moment, it's actually sounding quite sweet to me.
25:37Yeah, so it's not overly sweet.
25:39It's quite light.
25:40It's not too dense.
25:41I'm making the sponge for the dessert.
25:44We have gone for the flourless cake.
25:46This is classic chocolate cake.
25:49It's delicious, it's dense, it's rich.
25:51We decided to go full gluten-free sponge,
25:52so it's just more chocolatey, so it's just more fudgy as well.
25:55What 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
26:08spent on swings and digging for hidden treasure.
26:12They're transforming the chocolate fudge cake into gold bullion bars
26:15with a decadent tonka bean ganache and cocoa nib brittle.
26:20So your swing is going to be a metre tall?
26:22Yeah.
26:22So how many times have you built this showpiece?
26:25One.
26:26And it works?
26:27It works.
26:27Yes, it works.
26:28And does the swing move?
26:30Yes.
26:30I'm going to try that.
26:32Risk-taking at this stage of the competition
26:34could be part of a good strategy.
26:36Who knows?
26:38This is condensed milk to make the brown butter fudge layer.
26:42The teams must ensure they feature all the classic components
26:46of a chocolate fudge cake.
26:48We mix it with double cream,
26:50and when you cook it, it gets really, really thick
26:52and, like, fudgy and creamy.
26:54But they also need to transform and elevate it.
26:57The salted caramel complements the acidity of the manjari chocolate we're going to use.
27:02And whilst the greta and goda are going for tweaks...
27:05We are not over-complicating.
27:07We want to make it rich, but a little bit salty and not too sweet.
27:11Emma and Flo are taking a more radical approach.
27:14We didn't want to use anything too classic.
27:17We chose to use Seabuck corn to be a bit more original.
27:21Wow.
27:21So why is Seabuck so...
27:22It has really nice leave with the caramel and the chocolate.
27:24It brings the zinc, so you have different flavours.
27:26Yeah, it sounds really intriguing.
27:29Emma and Flo's showpiece is a nostalgic tribute to youthful creativity.
27:34Their gluten-free layered bars feature a rich chocolate caramel crummer
27:38balanced by the sharpness of the Seabuckthorn gel.
27:43We were both really artistic when we were kids.
27:46Oh, cute!
27:47And this little picture, that one of yours?
27:49Has your mum kept that?
27:50Yeah, she did.
27:51I chuck all of my children's arms.
27:53Yeah, my mum didn't keep anything of mine.
27:55It was probably rubbish, that's why.
27:56No.
27:56In the bin, all of it.
27:58I'm so glad she kept that.
27:59That is very sweet.
28:01OK, I'll go and fish something out of the recycling.
28:04Also celebrating their early artistic pursuits...
28:07Good morning, chef!
28:09...are Emily and Sophie.
28:10We both did ballet as children.
28:11So we are building a ballet shoe.
28:14I thought that was Kaluing.
28:16If it goes horribly wrong,
28:17we might say we really enjoyed Kaluing as children.
28:19So, chocolate fudge cake.
28:21In terms of elevation?
28:22We've added brown butter to really make it richer
28:25and then a fudge layer,
28:26just because when you eat a chocolate fudge cake,
28:28you feel sick after, you know...
28:30You feel sick after?
28:31None of that, please, today.
28:32Sickly? No.
28:33Indulgent, yes.
28:34Yes.
28:36Emily and Sophie's super-sized ballet slippers
28:38will be poised on their toes
28:40atop a chocolate shoebox
28:42with the principal performer hidden inside.
28:45They'll elevate their ensemble
28:47with a par de deux of nutty brown butter fudge
28:49and crunchy chocolate foie team.
28:53We've gone go hard or go home.
28:55OK.
28:5525 kilos worth of chocolate.
28:5725 kilos of chocolate?
28:59Over.
28:59I like to lift weights.
29:00I can squat my boyfriend, who's 90 kilos.
29:03Surely that means you can squat your teammate, right?
29:05Oh, yeah, easily.
29:06Do we have time?
29:06Wait, just a little quick 10 seconds.
29:08Why am I so excited?
29:09Three, two, one.
29:10OK, OK, ready?
29:12Down.
29:13Hold it.
29:14Up.
29:15OK, put me down, go.
29:18Chefs, you're halfway through
29:20your childhood hobby challenge.
29:22Two hours left.
29:23What was your childhood hobby?
29:24Obviously, bacon.
29:26Oh, that's nice.
29:27You should have kept it up.
29:28Well, actually...
29:30You're funny.
29:31I'm just spreading the bread to lau
29:33and then it's going to dry
29:34and then we're going to break it
29:35and put it inside the cake after.
29:38Before they can assemble
29:39their elevated chocolate fudge cakes...
29:41Put it in the oven soon as possible.
29:44Sponges need to be baked
29:45and other ingredients chilled.
29:47We've got all the different elements made up
29:49and we're now letting them rest.
29:51Make sure everything sets.
29:53So, here, I know you're busy,
29:54but I've just got that model number
29:55of the tumble dry, so it's the catch.
29:57Yeah.
29:58Thank you, appreciate it.
29:58In your own time, but also...
30:02The teams must now focus their attention
30:04on the components
30:05that will bring their showpieces to life.
30:07I'm going to assemble the legs.
30:11Uh-oh.
30:13Ooh.
30:14But Alejandro has a problem.
30:17Not working.
30:18F***.
30:19The links of their chain
30:21are too tight to allow for any movement.
30:24If all the parts are going to link
30:26as they're supposed to,
30:28is going to move the swing.
30:30The holes are not good enough
30:32to hold the links.
30:34Unless they can size up the connections...
30:37I have to work, that's it.
30:38Bien, you.
30:39...their ambitious showpiece
30:41may never take flight.
30:43Disaster, really.
30:50It's going to be the front of the workbook.
30:53The chefs have just 90 minutes remaining
30:55to complete their elevated chocolate fudge cake showpieces.
30:59This is going to become the shoebox.
31:01We've added an extra support in here
31:03than when we first practised it.
31:05There's a little crack,
31:06so we just want to make sure
31:07there's not going to be one this time.
31:09But Alejandro and Francesca's swing
31:11is proving a weak link.
31:14Holding this middle
31:15wasn't enough
31:16to hold the links.
31:19To achieve the movements
31:20Benoit and Cherish are hoping to see,
31:22they're having to adapt
31:23each and every link.
31:25It's a lot of work.
31:27Wow.
31:27Childhood hobbies.
31:29Let's break it down, shall we?
31:30Francesca and Alejandro.
31:32Apparently,
31:33we can actually push the swing
31:34and it will be moving.
31:36It will need something
31:37because at the moment
31:38there might not be
31:39a lot of things to look at.
31:41There was an issue.
31:42We fixed it.
31:43Perfect.
31:43That's it.
31:44Let's go.
31:44Yes, we'll make it happen.
31:46Yep.
31:46No, no, this way.
31:47We've got Emma and Flo.
31:49The seaboxone element
31:50is unexpected here.
31:52We did ask them to elevate
31:54their kick to a new high.
31:55Yeah, where they go,
31:56they're trying something.
32:00We got Greta and Goddard.
32:02Oh, my God.
32:03I am so impressed
32:05what is on the table.
32:07It's an interesting design.
32:08I'm really looking forward
32:09to see that showpiece.
32:10And we've got Suhas and Sergei.
32:13I like the energy today.
32:15I think they are going for it.
32:17I think they are fighting back
32:18and I like the spirit.
32:19To be honest,
32:20they have to
32:20because yesterday
32:21they didn't have a good day.
32:22Yes, yes.
32:24Tahir and Patrick.
32:25Oh, they are building a robot.
32:28I like it.
32:31This detail here
32:32is like the stitching
32:33of the ballet shoe
32:34just to make it look
32:35a little bit lifelike.
32:37Emily and Sophie.
32:38Well, I'm very worried
32:39about this team
32:40because it's supposed
32:41to look like
32:42a ballet slipkull.
32:44Is it refined enough?
32:49Chefs, you have one hour left
32:50on your childhood hobby challenge.
32:52One hour?
32:53And remember,
32:53don't worry,
32:54if you don't win this one,
32:55maybe you can turn your hobby
32:56into your career.
32:57Just like little Liam here.
32:59Oh, that's pretty funny.
32:59You should become
33:00a professional comedian.
33:02I am Liam.
33:04Sure.
33:05Sure.
33:06I will start working
33:07on the desert now, yeah?
33:09Mastering the showpiece
33:10is only half the challenge.
33:12I think I have
33:12of all my parts that I need.
33:14The chefs must also deliver
33:15exquisitely finished
33:17elevated versions
33:18of a chocolate fudge cake.
33:20This is our chocolate sponge.
33:22I'm currently soaking it
33:23in a hazelnut liqueur.
33:24I'm, like, being very generous.
33:26That's another layer
33:27of the sea buckthorn confit.
33:29It's quite sharp.
33:30For me, it's perfect.
33:31I'm still doing
33:32the chocolate fudge layer.
33:33It just takes ages
33:34to get, like,
33:34that really thick consistency.
33:36It's absolutely perfect
33:37how I want to do it.
33:42It's weird, though.
33:44It's weird, though.
33:45OK.
33:46Let's do it again.
33:47No.
33:48The f*** is happening.
33:50Is that set
33:51or no?
33:51In between the sponge,
33:53there is brittle
33:53and they need to go
33:54and set.
33:56My fudge cakes
33:57are looking great.
33:58Do you have anything
33:59that I could try?
34:00How about this little sandwich?
34:02Oh!
34:03Oh!
34:14Chefs, you have
34:1430 minutes left
34:15on your childhood
34:16hobby challenge.
34:18What about you, Ellie?
34:19Did she ever have
34:20a childhood hobby?
34:20Yeah, I was really into fishing.
34:22Wow.
34:23I almost not expected that.
34:24Oh, no, there's nothing
34:25more relaxing
34:26than calling up a stranger,
34:27pretending to be their bank
34:28and then stealing
34:29all their money.
34:32Ready?
34:32With the clock ticking...
34:34It's so slippy, isn't it?
34:36..the teams must get
34:37their showpieces assembled...
34:38Like that?
34:39Yeah, perfect.
34:40..and add any finishing touches
34:41to their desserts.
34:43It's thick.
34:44That looks really thick.
34:46I'm trying to release
34:46the gold bar.
34:48Oh.
34:49Oh, oops.
34:50Your gold bars
34:52are looking lovely.
34:53I don't know.
34:54Yeah.
34:55I tell you,
34:55this is stressing me out, man.
34:57Wow, me too.
34:57Because if one of these breaks...
34:58Yes.
34:58You need to think
34:59about my heart rate,
35:00please, my friend.
35:02Guess what the glaze
35:02is doing, God, eh?
35:04I'm doing his own thing
35:05as usual.
35:0615 minutes left, chef.
35:08Please stay.
35:09Please stay.
35:09I'm just creating
35:10the holes for that.
35:11Caron board.
35:11Hold the weight of that there.
35:13Just hold the weight.
35:13That's it.
35:17Let's try and fix that
35:18and we do this one way.
35:20Why won't you fit?
35:22This is cracking.
35:23We need more at the back,
35:24like, now.
35:25What colour cards?
35:26Gold.
35:28How's your robot?
35:28Is it good?
35:31Oh, oh.
35:32All right.
35:35It's okay, it's okay.
35:36It's okay, it's okay.
35:37Don't panic.
35:38Picture's broke
35:39and I'm gonna have to make another one.
35:41How long left?
35:42Five minutes left.
35:43We just need to put the flour
35:44on the cake as well.
35:45Yeah, the flour's done.
35:46The ballerina's just in the fridge
35:48because I've got to do it.
35:50Okay.
35:51The flag is the thing
35:53that's gonna keep
35:54our showpiece reaching a metre.
35:57Suncastle.
35:57Perfect, it's Tavis.
35:59The brush is here,
36:01palette thingies there.
36:02We're gonna finish it
36:03and that's the main thing.
36:04Okay, be careful.
36:05Do you have a lid?
36:06The ballerina's not ready.
36:08You know what?
36:09It's done.
36:11On top of the castle.
36:13At the front.
36:15It's all melting.
36:16Don't move the table.
36:18Look at this.
36:19Start getting a cannonball.
36:20One minute left.
36:21It's got two fingers.
36:23Yeah, but more than we had
36:23two minutes ago.
36:24Ding.
36:27What spot for there?
36:28It's in.
36:30Hidden.
36:31Okay.
36:32It hides.
36:32Oh, sorry.
36:33Don't move, don't move.
36:33You have it enough.
36:35Yes, that is it.
36:36Your time is up.
36:37Please step away
36:37from your showpieces.
36:39It's not gonna be on.
36:40It doesn't matter.
36:41Oh, la, la.
36:42Oh, don't hug me.
36:43Come here, mate.
36:44Is it okay?
36:46It's done.
36:46That was horrific.
36:55It's judgment time
36:57for the chef's
36:57childhood hobby showpieces.
37:08Can we push this?
37:09Yeah.
37:16Did you enjoy
37:17building this
37:18showpiece?
37:19I loved it.
37:20Some part of it, yes.
37:23I like it.
37:24You are on the beach.
37:26Now, your cake.
37:28It's not very neatly done.
37:30No.
37:30So at the bottom,
37:31you have the chocolate
37:32moist sponge,
37:33and then you have
37:34salted caramel,
37:36a brittle with cocoa nibs,
37:38and the tonka chocolate ganache.
37:40I really like it.
37:41Your chocolate brittle
37:42with the fudge
37:43have combined a little bit,
37:45and that gives you
37:46that fudgy,
37:47toffee,
37:47gooeyness,
37:48which I really,
37:49really like.
37:49This piece,
37:50I can barely break it.
37:52Is it different
37:53from what Benoit has?
37:55For this,
37:55I don't really enjoy eating it.
37:57All right.
38:04I see our robot
38:05has a name.
38:06Timmy.
38:06Hello, Timmy.
38:08There's one finger
38:09that's missing,
38:10but I don't care
38:11because it is a toy.
38:12You created a character
38:14which is alive.
38:15On that note,
38:16please reveal.
38:17That's the one.
38:17Or cakes, please.
38:20Ta-da!
38:21Destroy.
38:22Destroy.
38:23What I really, really like
38:24is the slice.
38:25You got quite a few layers.
38:27A sponge,
38:28which has been soaked
38:29in a hazelnut syrup,
38:30the hazelnut marshmallow,
38:32followed by the
38:33caramel chocolate foyer tea.
38:34Everything feels a bit sweet.
38:35The marshmallow,
38:37the buttercream,
38:38it's just too much.
38:39Now, coming to the sponge,
38:40I think it's too much
38:41syrup being soaked in it.
38:43All right.
38:43But overall,
38:44I think it's a very good effort.
38:45Thank you.
38:46Thank you very much, chefs.
38:47Thank you.
38:47Thank you.
39:01Neat job.
39:02It's like a pool table,
39:03isn't it?
39:05Like that?
39:05Well, we wonder
39:07where's the cake.
39:08Oh, maybe it's
39:09under the caramel.
39:13It's actually
39:13looking quite rustic for me.
39:15It's a bit boring.
39:17We have a
39:18flowerless sponge,
39:20fruit and crisp,
39:23salted caramel.
39:24It's rich
39:25and it's sexy
39:26on my palate.
39:27I didn't enjoy it as much.
39:28It's a bit dense
39:29and I wish
39:30there was a little bit
39:31more contrast
39:31within the texture.
39:32See you later.
39:33Thank you, chef.
39:34Thank you.
39:35You did what it is.
39:38But to the honest,
39:39I said it was sexy.
39:47We are in childhood territory.
39:49It's playful.
39:50At the very last minute,
39:51you broke your painting.
39:53You're very calm.
39:54There's a plan B
39:55and then you paint it
39:56straight away
39:57and you put it up.
39:58We have a gluten-free sponge.
40:00We have a 65%
40:01dark chocolate
40:02caramel cremeux.
40:03We have a
40:03sea buckthorn confit
40:04chocolate glaze.
40:05I like the texture.
40:07I would prefer it
40:08perhaps with a little
40:08fraction-less semen.
40:10In terms of
40:10the sea buckthorn,
40:11I'm not too sure.
40:13I can feel it
40:13on my palate.
40:14It takes quite some time
40:15for it to dissolve.
40:16So have you elevated
40:17the chocolate fudge cake
40:19perhaps a little too far?
40:20Still a nice cake to eat.
40:21Hmm.
40:22Okay.
40:29I can see that
40:31it doesn't go to plan.
40:32What could you have
40:33done differently?
40:34Many things.
40:35It doesn't take me
40:36to the world
40:37of a ballet slipper.
40:40It's the texture,
40:41it's the movement,
40:41it's the stitch.
40:42There's a lot of things
40:43that you can actually
40:44make it very pretty.
40:46So we wonder
40:46where the cake is hidden.
40:48Our ballerina
40:49is missing.
40:51She went for
40:51another competition.
40:52Yep.
40:53So the base
40:54is a dark chocolate
40:55foillotine
40:55and on top of that
40:57is a chocolate fudge layer.
40:59The brown butter
41:00fudge layer
41:01quite nice.
41:02However,
41:03I crave for more sponge.
41:04It's very rich.
41:05I think you revisit
41:06that cake,
41:07layer it up a bit more
41:08and it would be elevated.
41:10Okay?
41:11Thank you.
41:15That's right.
41:16That works.
41:20Okay.
41:28Looks what it said
41:29it should be,
41:30the quad spike.
41:31Congratulations.
41:32I think you did very well.
41:33You've been very creative
41:34with the height.
41:37Was there a pole like that
41:38on your quad bike?
41:39No.
41:40You could have achieved height
41:42by just raising the bike
41:43a little bit
41:44on some form of chocolate
41:46mount or something
41:46because it would have been
41:48bringing a bit of movement
41:49as well here.
41:50Okay?
41:51On that note,
41:58quite nice
41:59that you bring
41:59the show piece
42:00into your cake as well.
42:02The glaze is slightly thick.
42:04Let's see what's inside.
42:06Hazelnut crunch,
42:07chocolate sponge,
42:08butterscotch sauce,
42:10which is made
42:11with sea salt.
42:12It's moist,
42:13it's nice,
42:13it's light
42:14and it's indulgent.
42:15I love the texture
42:16of the mousse
42:16and it's very chocolatey.
42:18So I'm in the world
42:19of elevated chocolate
42:20fudge cake.
42:21Well done.
42:22Goode,
42:23you look so stressed up.
42:25It's compliment.
42:26That's just my face.
42:30Benoit and Cherish
42:31will now rank the teams
42:32based on their performances
42:34in both challenges.
42:35They have a very amazing idea.
42:38Yeah,
42:38there is a good potential.
42:40I really enjoyed it,
42:41you know?
42:42So yesterday was not too bad.
42:44Today was pretty positive.
42:47I think it's impressive.
42:49The seabog thorn
42:50was a bit too strong.
42:51I think we've given enough.
42:52Overall,
42:53I think I'm happy.
42:54I really like it.
42:55Technically,
42:56it looks easy to make.
42:57It isn't.
42:57It worked?
42:58Yes.
42:58I think they pushed
42:59a boundary.
43:00Yeah,
43:00they're trying.
43:01They're adventurous.
43:01Yes.
43:02It was swinging.
43:03It was swinging.
43:04Nothing else to say, really.
43:06Ultimately,
43:07bad day yesterday,
43:08but today they came back.
43:10Yes.
43:11Oh my God!
43:13We had to prove ourselves.
43:14We did push ourselves.
43:16We are satisfied
43:16with what we have done.
43:17Cherish really loved the cake.
43:19Yes,
43:19yes,
43:20sexy.
43:21For me,
43:21the biggest question is
43:22do they have enough skills?
43:24Is this all they can produce for us?
43:27It is worth it.
43:28We can't change it now.
43:29I fear we will be leaving.
43:31I feel we will be leaving.
43:32I really like the robot.
43:34There's humour
43:35about their showpiece.
43:36I like that.
43:36This cake,
43:37the layering is beautiful.
43:38But it's too sweet to eat.
43:39Yeah, fair enough.
43:40Yeah?
43:41So is Timmy coming home with you?
43:42Oh no,
43:42no.
43:43I'd love to take Amurum
43:45and smash him
43:45for a thousand pieces
43:46at this point.
43:47Yeah.
43:48Done with Timmy.
43:51The judges' decision
43:53has been made.
43:55The judges thought
43:56that the team
43:57in first place
43:58delivered across
43:59both days.
43:59is congratulations.
44:03Greta and Goddard
44:04from Skotique.
44:06You're through
44:07to the next round.
44:09Yes.
44:09It's you.
44:10It's us.
44:11You've got to be
44:12fucking joking.
44:13It's us.
44:14Thank you.
44:15The team in second place
44:16is Francesca
44:18and Alejandro.
44:19Congratulations.
44:20You're through
44:20to the next round.
44:23In third place
44:24are Tahir and Patrick
44:25from Selador
44:26and in fourth,
44:28Emron Floor
44:29from Lexington Catering.
44:30Which leaves us
44:31with Suhas and Sergei
44:33and Emily and Sophie.
44:34After much deliberation,
44:36Benoit and Cherish
44:37have decided
44:38that the team
44:39leaving us tonight
44:43is Emily and Sophie
44:45from Libra.
44:47We're so sorry
44:48to see you go.
44:50Everybody else,
44:51congratulations.
44:51You're through
44:52to the next round.
44:54We knew it was
44:55not making this last time.
44:56Yeah, we knew
44:57we bit off more
44:58than we can chew
44:58with that first show piece
44:59and we should have
44:59made it simpler.
45:00We should have,
45:01but we didn't.
45:02Hindsight's a great thing,
45:03isn't it?
45:03Yeah.
45:06I think we'd love
45:07to come back
45:07and get past
45:08the first round.
45:09Yeah.
45:09Yeah.
45:10It's quite a low bar.
45:11That's quite a low bar,
45:12isn't it?
45:13But, you know,
45:13there'll be no changing
45:14of teammates.
45:15Emily and Sophie,
45:15always.
45:16Might be another Sophie.
45:17No,
45:17they won't be.
45:20Thank you very much.
45:21You've done very well.
45:21Thank you.
45:22Oh, my God.
45:23Well done.
45:23You did so well.
45:25I mean,
45:26it means a lot.
45:27It actually means a lot.
45:30It was worth coming back,
45:31you know?
45:32If you're going to start crying,
45:33I'm going to start crying.
45:34That's not how it works.
45:35I'm not supposed to do that.
45:36I know.
45:37Wait.
45:38Why do you always
45:39look so concerned?
45:40It's my face.
45:41I'm not joking.
45:43We have to push harder now.
45:44You spend a lot of time
45:46making those changes.
45:47Oh, my goodness.
45:48We think that we lost
45:50to a strong team,
45:51so we're happy.
45:55Very proud.
45:56Very proud.
45:56Yeah, yeah.
45:59Next time,
46:01the team's master
46:02of British classic.
46:03Fake world slice.
46:04Right in the almonds.
46:06And turn back time
46:07with Victorian showpieces.
46:09You harlot.
46:10On the outside,
46:11we're smiling.
46:12On the inside,
46:12it's...
46:13who will make history
46:15and who
46:16will bid thee farewell.
46:19Oh dear, oh dear.
46:23But that was it.
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