- 9 hours ago
MasterChef Australia - Season 18 Episode 39 -
Pressure Test: Kirsten Tibballs
Pressure Test: Kirsten Tibballs
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00:00.
00:22Ooh, fancy.
00:23Get a party.
00:29Lookin' pretty dessert-y, isn't it?
00:31It's a Black Apron day,
00:33and I think today is gonna be a massive, massive uptick in difficulty,
00:40especially being right on the verge of top ten.
00:43But if I have to fight, like, tooth and nail to get there, I will.
00:49I'm ready.
00:50Hi, everyone.
00:52Hello.
00:52Hi.
00:53Be warned.
00:55Today's pressure test is not going to be easy.
01:00By the end of today, we will have our top ten.
01:07And sadly, we will have to say goodbye to one of you.
01:12Our final master is someone who is very special to this place.
01:18Has had an astonishing career as a cookbook author, TV host,
01:24and a judge in international cooking competition.
01:31As a world-renowned pastry chef and chocolatier,
01:37they've been at the top of their game for over three decades.
01:43Whoa.
01:43Please welcome...
01:46..the chocolate master...
01:51..Kirsten Tibble!
02:00..Kirsten Tibble!
02:03I'm really excited to see her.
02:07But then at the same time...
02:09Oh, God.
02:11..I've seen things she's brought into this kitchen before.
02:14Hello, Kirsten.
02:16Welcome back.
02:18And I'm freaking out.
02:22Kirsten, welcome back to the MasterChef kitchen.
02:25So good to be here again.
02:27Chef Kirsten, I mean, first I have to say I'm very pumped
02:30to see you back in the kitchen.
02:32Chocolate is a hard craft to master.
02:36What do you love about it?
02:37I don't like to say hard.
02:39I like to say it's versatile...
02:41Yeah.
02:42..in how you can master it.
02:44I love the artistry about it,
02:47and I think that I like to create things that replicate real life.
02:51So when people look at them, they say,
02:53is that actually real or is it chocolate?
02:56It's a medium that once you know how to work with it,
02:59there's no limit to what you can create.
03:02I'm intrigued to find out what is under this cloche.
03:05Can you please tell us what it is?
03:08I've created it exclusively for you.
03:13Touched.
03:14Appreciate it.
03:17This has been months and months of testing and adjusting
03:20to ensure I really have the ultimate chocolate creation.
03:24Wow.
03:26I will say I think it's one of the greatest
03:29chocolate creations I've ever made.
03:32Oh, yeah.
03:35I'll pull this to it.
03:36Oh, yeah.
03:39I'll pull this to it.
03:39Today you'll be making my...
03:47Oh!
03:49Oh!
03:51Oh!
04:09It is a stunning work of art.
04:13The glaze over the top, the iris is just, it's so realistic and it's so beautiful.
04:21Chocolate iris is an entremé with multiple layers in it and it's got a sculptural
04:28flower on top.
04:29Should we have a look inside the entremé?
04:31Let's take a look.
04:42Isn't that a beautiful thing?
04:45The layers are impeccable.
04:47You can see how defined each layer is in this entremé.
04:52On the bottom we've got a really thin piece of chocolate sablé, which is a chocolate shortbread.
04:58The sablé at the bottom is so thin, you can hear the crunch when the knife goes through.
05:04But it's like, it's literally a millimetre thin.
05:06That's topped with a caramel with roasted pecan nuts and candied lemon.
05:11We then have a layer of chocolate mousse.
05:15We then have a chocolate cremeux.
05:17Another layer of chocolate mousse.
05:19The mousse, it's so smooth.
05:22And then once I get into that cremeux, like, this cremeux is like, phew.
05:27It is unbelievable.
05:30We then have a flowerless chocolate cake, another layer of chocolate mousse.
05:34And then we've finished it with a shiny chocolate glaze.
05:38It has a thin chocolate band around the outside on the base.
05:43I'm taking in all of this beauty, but also realising that I have to try and recreate what's in front
05:51of me.
05:52I'm not great at desserts, the entremé itself.
05:56I've never made one before, so I'm just trying to centre myself, but it's very hard right now.
06:03I'm, yeah, shaken.
06:05How the hell do we even do this?
06:08Ensure that the layers are the same thickness as mine, otherwise they're not going to fit in.
06:13And the balance is really important to the overall integrity of the entremé and how it actually eats and tastes.
06:21And then in the centre, we have the chocolate sculpture, which is the iris flower.
06:27The flower is assembled on a chocolate sphere.
06:29That'll ensure that the petals will actually come out beautifully, rather than go straight down.
06:35Then it's sprayed with black cocoa butter.
06:38Then this detail is actually hand-painted on.
06:44Amazing.
06:45Looking at Kirsten's dish, I'm thinking that doesn't belong in a kitchen, that belongs in an art gallery.
06:50We've got three sizes of petals, so three of each and three leaves to go with it.
06:56How is that chocolate?
06:59The chocolate is all done perfect.
07:02It looks exactly like an iris flower, and every single little detail is just so meticulously done.
07:09Ah, it's amazing.
07:11We're giving you three hours and 45 minutes to recreate Kirsten's chocolate iris.
07:24There are over 100 steps in Kirsten's recipe.
07:30So you will need to work smart.
07:34The recipe and all the ingredients you need are at your bench.
07:41The dish that least resembles Kirsten's will sadly send its maker home.
07:52You're so close to the top ten.
07:56Don't stumble now.
07:57Fight.
08:01Kirsten, any final words of advice?
08:03It's really important that you get the entremé into the freezer as soon as possible,
08:08to give yourself enough time to work on the artistry elements or all the chocolate work.
08:16Good luck, everybody.
08:17Kirsten, any final words of advice?
08:18Ready?
08:21And your time starts now.
08:30Yeah, let's go, guys.
08:37Go, looky boy, looky boy.
08:41I don't cook desserts often, so I think the key to success is being as precise as possible.
08:47I have to make sure that I breathe the recipe really carefully, do all the steps really
08:51well, not miss a step, so be quite detail-oriented.
08:55Through here.
08:56Let's go.
08:57Nice.
08:57Yeah.
08:58So from the get-go, I'm thinking weigh out all the ingredients that I need first, have
09:03it all in bowls, and then just throw it in as and when I need with the steps, and that
09:08way I set myself up to be organised.
09:11Aaron, let's go, mate.
09:13He needs to hurt, yeah.
09:16Let's go, looky.
09:17Yesterday I had what we call in the business a bad one, but at the end of the cook yesterday,
09:23Andy gave me the feedback that recently I've been cooking with fear, and to be honest I
09:28think he's right.
09:29Today there's pretty high odds I might go home.
09:31There's a one in four chance.
09:32So I need to cook with fearlessness, and hopefully it'll unlock something new in me and I can
09:37prove to the judges that I actually deserve a spot in top ten.
09:41My strategy for today is to just follow the recipe really carefully, but also just work
09:45like an absolute mad man.
09:46Smash out as many steps as I can as fast as possible.
09:49Let's go, Luke.
09:51I'm hoping that I can really push through the entremet and get on to the chocolate work.
09:55I've got to make each layer and then assemble them.
09:59And then I need to get the entremet into the blast freezer as quickly as possible.
10:04The first thing I'm getting started on is the sublet layer.
10:08Kirsten's sublet pastry was super thin and just like melted in your mouth.
10:14But it was also thick enough and had enough structural integrity to hold the entremet up.
10:21I need to start pushing this caramelised pecan nut layer.
10:24We had 124 nuts, it's a 125 gram packet.
10:29Tasting it, the layer wasn't too thick, but it packed a punch with flavor.
10:33It was textural, it had nice crunchy bits of pecan and kind of big chunks of the lemon.
10:39I've never done anything like this, truth be told.
10:41But I want to stay in this competition so much.
10:43There's no way I'm ready to go home and I'm not going to let today be the day.
10:47Yeah, Luke.
10:48Good job, Emily.
10:5212 minutes.
10:55I have done the sublet and I'm getting onto the candied nuts.
11:00Kirsten has created this entremet just for this challenge.
11:03And she said it's one of her favourite entremets she's ever made.
11:07Which is amazing that we not only get to eat it, but we get to cook it.
11:13Hi, Grace.
11:14Hello.
11:16How are you feeling?
11:17Grace.
11:17Yeah, I'm feeling good.
11:18I am already having so much fun.
11:21Oh, that's good.
11:22That's great.
11:23I hope that lasts the full three hours and 45 minutes.
11:26Me too.
11:26Me too.
11:26Um, is this your kind of dish?
11:28How are you feeling about it?
11:29It's definitely not my kind of dish.
11:31Yeah.
11:32Honestly, I feel like if you can follow a recipe, that is all you need.
11:36Have you got any areas that you're concerned about?
11:39Um, I'm a little concerned about the chocolate work at the end.
11:43Yep.
11:44Truly, it's getting the entremet in the freezer as quickly as you can to give yourself more
11:48time for all the chocolate work.
11:50Yep.
11:51I think that is really the key to succeeding with the recipe.
11:54Yep.
11:55Yes.
11:55I should be able to make it happen.
11:59Oh, I love your positive attitude.
12:01Yeah, so do I.
12:02Thanks.
12:02That's grace to a T.
12:04It's gonna be easy.
12:05Good luck.
12:05Thank you, Kirsten.
12:07Thanks, Andy.
12:08So, Kirsten tells me number one is to get the entremet in the freezer as soon as possible
12:14to make sure that it's, like, completely set.
12:17Um, and that also means that you have a lot of time left to do the intricate chocolate
12:21work.
12:22So, that's definitely something I'm gonna be thinking about today.
12:25Good stuff, Grace.
12:28In the freezer.
12:30Oh, my God.
12:31Awesome.
12:34Let's go, Em.
12:36You know what?
12:36Always stressed when it comes to a dessert challenge.
12:38Just have to try to do my best today.
12:40There's a lot to do, like 100 steps.
12:42So, I'm just slowly reading through everything and making sure that I stay on track.
12:46Being someone who struggles with a five-step recipe sometimes when it comes to desserts,
12:53the fact that this is over 100 steps, I think my brain's gonna be fried.
13:01I'm feeling quite stressed at the moment knowing that there's so much to do.
13:05Oh, shit.
13:06I know I need to be really, really quick to get through this cook.
13:10I need to transfer the caramelised pecan layer onto my sable and just get it in the freezer.
13:16Yeah, Em, let's go.
13:17Yes.
13:20And then move on to the cremo layer, because I do not have much experience making in cremo.
13:25Now, I know dessert isn't my thing, but I'm just gonna power through and do as much as I can.
13:28Kirsten, it is so fitting that you have produced the dish for the pressure test for the last challenge of
13:35Masters Week.
13:35And I think that it has just shown how much this competition has just been turned up.
13:42This is extremely, extremely difficult work.
13:45With everything patisserie, it's a process.
13:48They've got the recipe.
13:49If they follow those steps through, they will be able to create an entremé exactly like this.
13:55It's a tough challenge, but like you said, it is achievable.
14:03So now they're making the cremo with the milk powder.
14:07Wow.
14:11Nice, Grace.
14:16Let's go, Aaron.
14:18It's in the oven.
14:19I'm moving on to my caramelized pecan nuts now.
14:29Yeah, Aaron needs to stop being so precise, I think.
14:32Like, these precision isn't killing it.
14:34Mm.
14:35Everything is very slow.
14:37Perfect is the enemy of good.
14:40Don't fall behind.
14:42There is three hours left to go.
14:44Come on.
14:49All right, Aaron, let's go, mate.
14:53Three hour time call and that 45 minutes blew by like five.
14:59What's motor, Aaron?
15:01I've done one and a half elements and there's a lot more to get through.
15:08G'day, Aaron.
15:09Andy, how you going?
15:09Good.
15:10Where's the mindset at, mate?
15:12I feel a lot of pressure at the moment and I think time's running up behind me.
15:17So, yeah, just trying to really make sure that I don't mess up anything.
15:21That is going to be problematic down the track when,
15:25because I think you're losing maybe a little bit of time.
15:28Yeah.
15:29Don't let your pursuit of perfectionism get in the way of you actually finishing.
16:02Let's go, Aaron.
16:03Get a move on.
16:04Come on.
16:04Oh, my God.
16:06Kirsten, I can smell the sugar in the air.
16:07What's happening out there?
16:09Look, I think Luke is doing really well.
16:12Yeah.
16:12He's working really clean, he's got a great attitude.
16:16It's like he's come in a new person today.
16:19Yeah.
16:19I think there's something to be said about just attacking a pressure test
16:23with more enthusiasm than fear.
16:26What?
16:27I'm curious about Aaron.
16:30Already, he looks a lot slower than everybody else.
16:33It took him five minutes to sieve and measure some icing sugar.
16:38He's the baby sieve.
16:39Yeah.
16:40The tea strain of sieve.
16:41I'm like, bro, like, let's go.
16:42Yeah, he's going to have to pick up the pace to get any traction.
16:46I'm trying to push as hard as I can and get a bit organised as well.
16:51Alright, Aaron, let's go, mate.
16:54Do you just, like, plot along, making sure that everything is absolutely perfect
16:58and not get the final dish up?
17:00Yeah.
17:01It's a tough one.
17:02Yeah, yikes.
17:05Nice.
17:06I'm feeling good.
17:06I'm moving quick.
17:07The milk chocolate cremeau sits in the middle of the entremet
17:10and I think it's the most integral to the structural development of this dish.
17:15Go on, Jonathan.
17:21Nice stuff, Luke.
17:23If it's not perfectly frozen and if it's not the right firm texture,
17:27then the whole dish will kind of just turn into a soggy mess
17:30and that is the last thing I want from my entremet.
17:35Lukey on the cremeau section.
17:37Yeah.
17:38How are we? Are we happy?
17:39That looks great.
17:41Yeah, well, I'm happy now.
17:42He's happy now.
17:44So far, I'm having a bit of fun
17:46and I think this is going to be pretty awesome.
17:48If I can get through,
17:49I can just imagine towards the end how much I want to try it.
17:51Yeah, totally.
17:52You're doing exactly the right thing.
17:53And work as quickly as you can,
17:55get all the elements into the freezer.
17:57Yeah, big time.
17:58Good job, Lukey.
18:00He's only 20.
18:01I'm going to tell my son that tonight.
18:03Yeah.
18:04With a bit of pressure on him.
18:04Yeah, what are you doing with your life?
18:12Nice, Em.
18:13Stop, Em.
18:15Get that thing in the freezer.
18:16Blast freezer?
18:17Yeah.
18:19Nice and smooth, Em.
18:20Nice and smooth.
18:24Good work, Grace.
18:26Where did my thing go?
18:33The milk chocolate cremeux is like an anglaise
18:35that's made with chocolate mixed into it,
18:38so it's like a really thick, chocolatey, gelatinous mousse.
18:42Is it dissolving?
18:43Yeah.
18:44I think so.
18:45I'm trying really hard to be gentle with it,
18:48but also, like, hurry up.
18:52My strategy today is just going to be to be as cautious
18:56and careful as I can, but still try and keep the speed up.
19:00I don't want to get to the end and have a perfect entremé,
19:02but not then get to do the chocolate work.
19:05Go, Gracie!
19:09Good stuff, Grace.
19:11Let's go.
19:12Cremo's in the freezer.
19:14I come back to my bed.
19:16Wait.
19:17When did that go in?
19:20There's one little ramekin full of gelatin.
19:25Whoops.
19:26It was supposed to go in the cremo.
19:29Come on, Gracie, let's go.
19:30But I'm not going to let it phase me.
19:32My cremo has only just gone in the freezer.
19:35It hasn't started setting yet.
19:37I'm going to get it out, get it back into a bowl.
19:41Nice. Smart, Grace.
19:43Heat it up a tiny, tiny bit.
19:45Yeah, good idea, girl.
19:49That's better.
19:50Dissolve the gelatin into it and back in the freezer.
19:52No problem.
19:54OK, round two.
19:55Good job, Gracie.
19:56Go, Gracie.
20:00Oh.
20:01Oh, no, no, no.
20:02Oh, my God, Grace.
20:10All right, next.
20:12I've just noticed that Grace has put her cremo in the standard freezer,
20:17not the blast freezer.
20:18That's not cold enough for that to actually freeze in time.
20:22Yeah.
20:22So, imagine a custard if you didn't freeze it.
20:25And trying to lift that up in one piece.
20:27Mm. All goopy.
20:28Yeah.
20:29Nice, Aaron.
20:34I'm lagging behind terribly right now.
20:38Go, Aaron.
20:40I want to make this as good as possible, as good as I can make it.
20:44I really do want to be a chef.
20:47And I feel like the longer I stay here, the better my chances are of actually making it in the
20:53industry.
20:54So, if I don't want to be going home, I've got to speed this up.
20:58I've done the, um, coca sable.
21:02And I'm moving on to the chocolate cremeur.
21:05Good job, Aaron.
21:08I've got to get something on the plate, otherwise it won't get judged.
21:10So, that's the main thing for me.
21:11Just, like, keep pumping it out.
21:15Good stuff, Aaron.
21:17Nice.
21:17Excellent.
21:19Woohoo!
21:19What's that?
21:24I think Luke's bench looks the most organised and structured.
21:28Yeah, it doesn't always either.
21:29Oh, doesn't it?
21:30Amazing, yeah.
21:33Yeah, he's in the zone.
21:35Yeah.
21:36I've done my chocolate cremeur.
21:38I'm now just doing my chocolate flourless sponge.
21:41This is the fourth layer of the entremet.
21:44Kirsten's, hers was very light and fluffy, but it doesn't have any flour, which I'm not exactly used to.
21:51I'm mixing my chocolate in with my egg whites and then piping it into my silicone moulds.
21:56I want to make sure I get all the air out of this cake, because if there's any air on
21:59the inside, it'll mean holes.
22:01And that means that when I construct the entremet, there'll be air pockets.
22:0664.
22:08Good one.
22:09You know what, cakes always make me nervous, so...
22:13Sponge cakes, there's usually, you know, the flour.
22:16And I look at this recipe and I'm like, there's no flour.
22:20Don't know, like, how this actually works.
22:22And it's getting a little bit confusing.
22:25Oh, shit.
22:29What's it doing?
22:30Yeah, I made a mistake.
22:32What's she done?
22:34Um, I have accidentally mixed the cocoa powder with the chocolate, which I should not have done.
22:40Um, so now I have to restart it a little bit again.
22:44It's okay, Em.
22:45I've got to re-measure and that is going to take up some time.
22:51But, you know, I'd rather remake the sponge right now and get it right than have a really bad sponge
22:56at the end of this.
22:58One bad layer in this entremet could send you home at this stage of the competition.
23:04Let's go, Em. Let's go, Em.
23:11I probably do need to make up a bit of time with the gelatin situation.
23:16Go, Gracie.
23:17The next step is a sponge.
23:21It's a pretty similar recipe to the way that I usually make a sponge.
23:27So, hopefully I can make up for a little bit of lost time.
23:35Good stuff, Grace.
23:38Alright.
23:45Uh, what is it?
23:47What the hell?
23:48What the hell?
23:50What is it?
23:52I left half the sugar out of my cake.
23:54You what?
23:56Fuck out.
24:00Oh my God, Grace.
24:19Far out.
24:24Ugh.
24:25I've done it again.
24:27I've left the sugar out of my sponge.
24:29This could mean a gummy, flat, sticky sponge layer.
24:34Which is not what we want.
24:35How am I going for time?
24:38Not ideal.
24:38Not ideal.
24:40Right now, I don't know whether or not to push on with my cook and get more done,
24:46or find a tiny pocket of time to remake this sponge.
24:50Push. If you do, push.
24:53I reckon I'm going to leave it.
24:54Yeah.
24:57I've wasted so much time on the cremo.
25:00So, I think I'm going to have to sacrifice a perfect sponge layer for a little bit more time
25:06to get this entremé done.
25:09It's not perfect, but it's definitely still a sponge cake.
25:13And, yeah, I need to get the entremé in the freezer.
25:15So, I just need to make sure I've got enough time to do that.
25:18I just don't want to be stressed when I'm coming to the, like, beautiful chocolate work.
25:22Nice, Gracie.
25:23Good job, Grace.
25:27Grace.
25:28Hi.
25:29Are you up to the final element of your entremé?
25:30I am.
25:31Wait, is that the mousse?
25:32That is the mousse.
25:33Yes.
25:34Okay, brilliant.
25:35I did just realise that I left half of the sugar out of my sponge.
25:41Okay.
25:42So, it's in the oven.
25:44I didn't realise until I put it in there.
25:46Which element did you leave the sugar out of?
25:48The whites or the yolks?
25:50The whites.
25:50The whites.
25:51Yeah.
25:52Because the sugar in the whites really stabilises the whites.
25:56Which is why I am definitely a little bit worried about it.
26:00So, I've added a tiny, tiny, tiny bit more sugar into my mousse.
26:04Just to try and, like, balance the sweetness of the dish a little bit.
26:07That's good to try to balance because you don't have time to make it again.
26:10No, definitely not.
26:12Good luck Grace.
26:22Don't melt under pressure!
26:24Two hours to go!
26:25Come on everybody!
26:27Let's go!
26:29Oh my goodness, look at that sponge.
26:31Two hours to go and my sponge is looking beautiful.
26:35Good job Lukey.
26:37I've finished my mousse, which is the final layer.
26:40And it's now time to assemble this entremet and get that thing in the freezer.
26:44Nicely.
26:45Good stuff Lukey.
26:48Kirsten couldn't emphasise enough, the layers had to be the exact same as hers.
26:52Otherwise the balance in the dish would just be way off.
26:55First I lay my mousse, which is looking pretty nice and it's tasting delicious.
27:01The next element is my flour sponge.
27:06Then I cover that with a little bit more mousse.
27:11Then we've got the cremeux, which is completely frozen.
27:14And then I lay another layer of mousse.
27:18And finally my caramel sublay disc.
27:22I whack it in the freezer and it's ready to go.
27:25Yeah Lukey!
27:27Alright, get it in, get it in!
27:28Yeah!
27:35Instead of whipping some cream, I'm working on my chocolate mousse right now.
27:39I think right now I'm, yeah, pretty stressed all the time.
27:45Pretty stressed all the time.
27:46So, gotta push it.
27:48There's a lingering feeling that I'm not gonna have time to do the chocolate work.
27:55And without that, I can't even get it remotely close to Kirsten's.
28:00I gotta speed this up.
28:02I just gotta keep pumping and doing what I can.
28:05Come on Aaron.
28:06Let's go Aaron.
28:07We're going Aaron.
28:08Yes, good work.
28:09Beautiful M.
28:11I feel really behind right now.
28:14I had to redo the sponge.
28:16But my second sponge is okay.
28:18Good job M.
28:19Beautiful M! Yay!
28:21I've built this entremé, I'm happy with it.
28:24But as I put my entremé in the blast freezer, it slips on an angle on the shelf and mousse
28:30comes out the bottom of it.
28:32Oh man, M is, M's in some strife now.
28:36Nice and smooth M, nice and smooth.
28:38I don't have time.
28:39I grab it back out and I shove it down the bottom.
28:42I need to get the other stuff done right now.
28:47I am just starting to assemble my entremé.
28:51Good stuff Grace.
28:52I grab the cremeaux from the freezer.
28:56Uh.
28:59Oh Grace.
29:03Hmm.
29:03It's not looking incredible.
29:07I'm trying to get it out of the mould.
29:10It's like, not set.
29:14That's not frozen.
29:16Oh no.
29:17Far out.
29:18Far out.
29:20How am I supposed to get this mousse out of here into like an even layer?
29:26Can I do half?
29:28I do not understand.
29:30Something feels wrong.
29:32My cremeaux is like jelly still.
29:37But that's not right, right?
29:40No, but have a look at what it says in your recipe.
29:44Oh.
29:45It's supposed to be in the blast freezer for an hour.
29:47It needs that temperature to actually unmould it in that time.
29:51That's what's happened.
29:52Yeah.
29:52Um, my cremeaux was supposed to be in the blast shiller the whole time and it was in the normal
29:58freezer.
29:58So that's why it's not coming out.
30:00Um, so I think I'm going to spoon it in.
30:03Obviously the layers are still really important in this entremé.
30:06And I think with this thin mousse, it's going to be impossible to make a perfect one.
30:13But for the balance and flavour, I still really need to get it in.
30:18I'm just going to like lay it in strips.
30:26Obviously there are mistakes in the entremé.
30:28I just need to length them and move forward and make everything perfect from here.
30:34Good job, Grace.
30:38Great work.
30:40Guys, you should have assembled your entremé and your glaze should be made.
30:44Come on, guys!
30:45Let's go, guys!
30:47Come on, Aaron.
30:51Push, push, yeah?
30:54We're over halfway and I've pushed so hard so far in the cook.
30:59My entremé is in the freezer, which I'm happy about.
31:03Beautiful, Luke.
31:04Nice, Luke.
31:06Finally, I'm moving on to the chocolate work and I'm glad I've kept a quick pace so far because I've
31:10got more time now because I'm going to need it.
31:12Oh, do you guys have tempered chocolate on the side?
31:15Yeah, look.
31:16Cool.
31:16I've spent the whole cook worrying about this section.
31:20I haven't really done any chocolate work in the MasterChef kitchen and I haven't really done any chocolate work outside
31:25the MasterChef kitchen.
31:29I think this is where it actually gets harder.
31:31Yeah.
31:34Okay, I'm gonna have to just take a bit more time to set this up.
31:37Let's go, Luke.
31:39Kirsten's iris looks exactly like an iris flower.
31:43It's very intricate.
31:44It has a lot of little details and there's just so many different things going on in here.
31:49You've got your collar and the petals.
31:54Hey, Luke, good job, buddy.
31:56And different types of chocolate and then colourings.
31:59Let's go, Lukey.
32:01And the leaves.
32:02Ooh, green.
32:03You look gorgeous.
32:05And it's really difficult.
32:07Come on, let's push.
32:09Mate, this thing's cooked.
32:12I just need to remind myself, so far you've gone one step at a time and just follow the recipe
32:16to a T.
32:17I'm just gonna focus on the step I'm on right now and focus on nailing it.
32:21Good work, Luke.
32:25Come on, Gracie, let's go.
32:27You need to make all those flowers.
32:31Nice.
32:32Beautiful, Grace.
32:34The entremet is so ugly, but that's fine.
32:37The outside is going to be perfect.
32:40I'm gonna do everything in my power to make the outside the best that it can be.
32:46I would love to finish, so I'm gonna give it a really good crack.
32:51It is time to make some big decisions.
32:53If you want to get this dish finished, you've only got 45 minutes to go.
32:58Come on!
32:59Come on!
33:0345 minutes to go.
33:04That's my entremet.
33:05It's as even as I can get it.
33:07Good job, Aaron.
33:08Keep going, brother.
33:09Finally, like, we're on the home stretch.
33:11I've got a mirror glaze to do and all the chocolate work.
33:16Aaron, up to the chocolate band.
33:18Yes.
33:19You need to go quick as you can, okay?
33:21Yeah, yeah.
33:22The thing I've been most worried about is the chocolate work.
33:25The chocolate work is so intricate.
33:30Something that I've never done before and that's literally burning a hole in the back of my head.
33:36Don't overthink it.
33:37Keep going and continue on with the recipe.
33:39Keep going.
33:39Keep going.
33:40Just keep going.
33:42I've got to keep pushing.
33:43It's not going to be perfect.
33:44It's not going to be pretty.
33:45I've got to get all these leaves done.
33:47Set aside.
33:48I've got to get the petals done as well.
33:49Set aside.
33:51And yeah, we're just going to keep pumping and try and just construct something.
33:55Come on, Aaron.
33:56Let's go, Aaron.
33:58Speed it up.
33:59Bring it all together.
34:01Just 30 minutes to go.
34:05Let's go, Aaron.
34:08Oh, my God.
34:10Good job, Em.
34:11Yeah, get the acetate on.
34:13Good work, Em.
34:18Let's go.
34:18Let's go, Leaky.
34:19It's taken me so long, but looking down, I've got my three big petals.
34:23I've got my medium and small.
34:25And now it's time to start assembling this iris.
34:28And this is where I'm nervous.
34:30Set in place using magic free spray.
34:36Reading the recipe, there's very specific methods and steps on how to get this iris together.
34:41I'm piping the warm chocolate onto the dome.
34:44I'm sticking my petals.
34:48It's really difficult with this, but I'm starting to get the hang of it.
34:52And it's looking good.
34:55I'm on the edge.
34:56You know what?
34:57I haven't been there for a long time.
34:59I'm like this.
35:01It looks good.
35:02And it's time to move on to the next step.
35:04I'm ready to spray this thing.
35:06Did he not take his acetate?
35:09He hasn't taken his acetate off yet.
35:10Ugh!
35:14He forgot to take his acetate off.
35:15Oh, my God.
35:16Oh, no.
35:18Oh, boy.
35:22Luke forgot to take the plastic off.
35:24On all of them?
35:26All of them.
35:29I can't believe that.
35:45Acetate?
35:47No.
35:51My iris, my iris is looking so good because I forgot to take the bloody plastic off it.
35:58He forgot to take his acetate off.
36:02Did he forget to take it off all the pieces?
36:05Oh, shit.
36:06Loki.
36:07Oh, my God.
36:09It's okay.
36:10All I can do is just try and remake it again.
36:13That's the end.
36:15I pull the plastic off it all as quickly as possible and I just start reassembling it.
36:22I was feeling so good about the dish.
36:25The iris was looking good and I was ahead.
36:27I honestly don't know how I'm going to remake this iris and spray it and do my entremet.
36:32There's just not enough time.
36:34The clock doesn't care how tired you are.
36:3715 minutes to go.
36:39Come on.
36:40Come on, Aaron. Motor, motor, motor.
36:47Oh, that looks sick.
36:48All right.
36:49Wow.
36:49Nice, Grace.
36:50Wow.
36:52Go, Gracie.
36:53Let's go.
36:55That looks awesome, Grace.
36:59Great colour.
37:01I feel like I'm in, like, an art class or something.
37:04Wow.
37:04That's so close.
37:06I'm painting these beautiful little strokes onto the iris.
37:10It's a gorgeous blue colour.
37:12This is giving me some hope.
37:17Come on, Em.
37:18You've got to push now.
37:19Come on, Em.
37:21All right, Luke.
37:22Let's go, mate.
37:24The technique I learnt before, I must have gotten pretty good at it because I'm moving way quicker than I
37:28would have thought.
37:29It's not looking anywhere near as good as the other one, but I just need to get something on the
37:33plate.
37:35I'm really starting to find my groove here, which is good because I really needed to.
37:39All right, that's all the petals.
37:40Come on.
37:41Nice, Luke.
37:42Unmold the frozen entremé from the ring.
37:44My flower is painted.
37:46It's time to do the mirror glaze on the entremé.
37:48Yes, Grace.
37:50Nice, Grace.
37:52Woo-hoo.
37:53Good work, Grace.
37:55Yes.
37:56Yes, Grace!
38:01I know that I made some mistakes at the start.
38:05Nice.
38:06Nice, Grace.
38:09Beautiful.
38:10But I feel like it's going to look somewhat like Kirsten's.
38:16Oh, good job, Grace.
38:19Look at that.
38:20Amazing work, Grace.
38:22Keep pushing.
38:24Five minutes to go!
38:26Let's go, guys!
38:28Yeah, Emily.
38:30I'm pouring the mirror glaze on top and it is looking pristine.
38:34Yes, Emily!
38:37Go, Em.
38:38I want to replicate Kirsten's iris as much as possible.
38:42So, right now, I really need to get this tempered lily on top
38:46and the leaves stuck in as quickly as possible.
38:48I am trying to be as delicate as I can.
38:53But right now, like, you know, the clock's ticking
38:55and I'm running out of time.
38:59You ain't a pretty fella.
39:00Come on, Em.
39:02Stick your petals in.
39:03OK, guys, final boost!
39:05Oh, my God.
39:05One minute to go!
39:06One minute!
39:09Aaron, get on two glows.
39:11I'm stressed.
39:12I'm...
39:12I'm...
39:12I'm so tired
39:14and I'm so wired right now.
39:17Aaron, what's more important?
39:18Paint the petals
39:19or get an entremére?
39:22I ditched the paint.
39:24I have to ditch the paint.
39:25This is killing me on the inside
39:27because I know now I can't even get it remotely close to Kirsten's.
39:33But I've got to get this entremé on the plate.
39:36I've got to get this iris on.
39:38It's not going to be the most beautiful looking one, I suppose,
39:42but we'll have to make it work.
39:46Time is up in ten!
39:50Five, eight, seven, six, five, four, three, two, five!
40:00That's it, everybody!
40:02Hooray!
40:09Well done.
40:15That was insane.
40:22Well, unfortunately, we're a judge down.
40:24Poe's feeling under the weather, so she's gone home,
40:26but that means more cake for us.
40:27Huh?
40:28That was an intense pressure test.
40:31I don't expect anything less when you're in the house, Kirsten.
40:34How do you think that went?
40:35Actually, I was so impressed with what they did
40:38and most of them, you know, not having worked with chocolate before,
40:42I might have some future employees on my hands.
40:45I think it's time to bring the first dish in.
40:48Mm, same.
40:49Good luck.
40:50Thanks, guys.
40:51So good.
40:52Given the struggles I had and leaving the plastic on the iris,
40:56I can't believe I got on the plate.
40:58It's not what I would have dreamed of,
40:59but it's a sculpture of some sort
41:01and it somewhat resembles Kirsten, so we'll take that.
41:05And I'm just hoping that the flavours and textures are all there.
41:10Luke, can you believe you made that?
41:18No, not really, to be honest.
41:20I think I just cooked without fear today.
41:23Do you think you are a new Luke?
41:25100%.
41:26Yeah, if I got the chance to cook again in this kitchen,
41:29then definitely change, man.
41:32Good luck, Luke.
41:33We're going to test your lovely entremet.
41:36Thank you very much.
41:38Wow, look at this.
41:41It's not exactly like yours,
41:43but it's kind of like an avant-garde take.
41:46Yeah, it's a windy day.
41:48It is a windy day.
41:49Yeah.
41:49I think he has all the elements there.
41:52He painted it.
41:52He painted it.
41:54Yeah.
41:54He got the colour on, he sprayed it.
41:56It looks thin.
41:57It looks really thin.
41:58It does.
41:59Shall we have a look inside, have a look at the layers?
42:01I am dying to have a look.
42:08There is some good layers there.
42:11Some brilliant layers.
42:12They look quite even.
42:14Oh, look at that.
42:15Look at those.
42:16That sublay is paper thin.
42:20It is really thin.
42:21And did you hear that crunch when I cut through it?
42:24Hmm.
42:26Yeah, man.
42:26And a little bit of the flour,
42:28which breaks my heart to actually snap a pedal.
42:31Oh, listen to that snap.
42:33And that is so thin.
42:34Yes, it is.
42:35It's funny, I'm always the one at birthday parties
42:38who ends up cutting the cake.
42:39That doesn't surprise me even a tiny bit.
42:58The most positive and pleasing thing about this
43:02is the flavour.
43:03Like, it is close to like-for-like.
43:06And that goes down to the sublay,
43:09through to the cremo,
43:10through to the sponge,
43:11through to the mousse,
43:12those pecans with the caramelised pecans as well.
43:15It's all there like-for-like.
43:17The flavour, how thick each element was,
43:21is really identical to mine.
43:24He's nailed the textures for me.
43:25So there's that sublay,
43:27which has that crisp and that bite,
43:29and is the last thing your teeth sort of hit
43:32as you take a mouthful.
43:33And the sponge has a bit of spring to it,
43:36and the mousse has a lovely airiness to it,
43:39but it's still really rich
43:40and has that full-blown cocoa flavour.
43:43It's a really wonderful job.
43:48I really did my best in this cook,
43:52but I've had a few wobbles
43:54with the cremo and my sponge cake.
44:11Grace, you are so close to top ten.
44:16How would it feel to have to go home today?
44:19I obviously would love to be here for top ten,
44:24but in saying that, like,
44:27I'm so proud of myself for coming this far
44:30and for, like, achieving this,
44:32I feel like I put up a really good fight today.
44:34So regardless of what happens,
44:38I am still really proud of myself.
44:40Thank you, Grace, for getting to taste your dish.
44:42Thanks, Grace.
44:43Thank you so much.
44:51Oh, it's a very neat-looking dessert.
44:55It is.
44:55Oh, great.
44:56It is, and that metallic finish
44:59on the surface of the glaze is really even.
45:02She's done the blue with that kind of pearlescence on top as well.
45:05It's really pretty.
45:06This beautiful little display looks like a butterfly, huh?
45:11We just arrived on your beautiful entromé.
45:14Yeah.
45:14But she mentioned there are a few troubles on the inside.
45:19She did.
45:19Right, well, let's take a cut.
45:25It's got a bit of movement.
45:27Ooh, again.
45:34Oh, that crema is very uneven.
45:38Bubbles in that sponge as well.
45:41So what I see at a first glance
45:43is obviously that crema,
45:45which you had to spoon in,
45:46is really uneven.
45:48So when you cut it,
45:49some areas are quite large,
45:50some quite fine.
46:09I mean, personally,
46:11I think Ress came up with a beautiful display once again.
46:14The mirror is lovely.
46:17It's nice and glossy,
46:18very attractive,
46:19very seducing, actually.
46:20And this little spot of gold is just perfect.
46:23I think that's probably going to be
46:25the best-looking dish that we've got today.
46:26It just upsets me so much
46:28when we cut into it
46:30that the layers were not clear at all.
46:34And I think it's come down to the sponge,
46:36definitely, being not the right texture,
46:37and also that crema.
46:39Like, it was...
46:41When Grace tried to get that out of the mould,
46:43my heart sunk.
46:44I know.
46:45I think that the crema and the sponge
46:48have really changed
46:49the eating experience overall.
46:52I will say the chocolate mousse
46:53was beautifully made.
46:55It's the perfect texture.
46:57It's beautiful on the palate.
47:00I agree that the mousse is really lovely,
47:02but the thing that's such a shame
47:04is because she's had to spread her crema layer
47:07on there unevenly,
47:09I had these kind of air bubbles or pockets
47:13where there wasn't enough mousse
47:14and there was far too much crema.
47:16And it makes it a completely different dessert,
47:20even though it looks beautiful
47:22and it looks like yours.
47:28As I'm walking my dish up,
47:30I'm thinking to myself,
47:31is this entremé and this tempered iris,
47:35is this going to get me into the top ten,
47:36or am I walking back out of that door?
47:39That's a really heavy feeling.
47:41But I'm actually proud of myself
47:43because that was epic.
47:45Wow.
47:49What about that?
47:51I have no idea how this came.
47:54I was like,
47:54I'm as shocked as you guys right now.
47:56I was like,
47:57I was busting a move at the very end,
48:00just trying to get everything on there.
48:03We'll taste your dish now.
48:04Thank you so much.
48:08Good luck, yeah?
48:11All the elements are there.
48:13So the flower,
48:14if we took those blobs of chocolate away,
48:16is actually quite pretty.
48:19No, I think she's done a great job.
48:21Like, I think the glaze is really even.
48:25Shall we take a look inside?
48:31Ooh, that sounds good.
48:36Oh, yes.
48:38Very defined.
48:55I'll start with the chocolate work.
48:57The leaves were a bit rough and ready.
48:59The petals as well,
49:00they're quite thick.
49:01Yeah.
49:01The flavours, I think,
49:02in each individual element are delicious.
49:04You know,
49:04look pretty similar to yours.
49:07And then I feel like the mousse,
49:09there's definitely not enough of it.
49:11But what I did love is,
49:13pecan caramel was just,
49:15like,
49:16unbelievable.
49:17You know,
49:18the right roast on the pecans,
49:20you know,
49:20great amount of salt in there,
49:21and that lemon peel
49:22just sets this dish apart.
49:25You see,
49:26the things that came up to my mind
49:27is that lovely succulent creamer.
49:30I can get that soft ganache,
49:32that,
49:32that,
49:33that was so condensed.
49:35Oh,
49:35what a,
49:36what a pleasure.
49:38Yeah,
49:38right in the middle,
49:39with the right texture.
49:41In all,
49:42I think she's done a very good job.
49:44Definitely all the flavours are there.
49:46I just think the proportion of those flavours
49:49are a little bit out.
49:50As you mentioned,
49:51Andy,
49:52there's not enough mousse on top,
49:54but the flavours are really,
49:56really good.
49:56So I think if we look at that,
49:58brilliantly done.
50:03I'm looking at this thing,
50:05and it is by no means
50:07the finished product.
50:09My timing really messed up
50:11the whole cook for me.
50:13The chocolate work is not great,
50:16you know.
50:16I've got two of the three leaves on,
50:18I couldn't get the paint
50:19on the chocolate as well.
50:21How are you?
50:22Good, mate,
50:23you?
50:23Wow,
50:23look at that.
50:24I've been better.
50:25I don't know if the inside
50:26is actually going to be even.
50:28I'm literally thinking that
50:30I'm screwed.
50:34Still want to be a chef after that one?
50:39Yeah, 100%.
50:41Not a pastry chef yet,
50:42but a chef 100%.
50:44I've got to say,
50:45you look defeated.
50:47Yeah,
50:48I think this one knocked a lot of it out of me.
50:50I'm not sure what else I could have put into there.
50:51I was spent by the end of it.
50:53Yeah,
50:53I wasn't happy with myself.
50:56I'm exactly like you,
50:58Aaron.
50:58I really struggle
50:59with not presenting perfection
51:01every time that I do it.
51:03But I think that
51:04you've adopted today's skills
51:06that you've never done before
51:07in your life
51:08and you should be so proud.
51:12What happens if you go home today
51:14just shy of that top 10?
51:17It'd be tough.
51:18It'd be a big hit.
51:19Because that was the...
51:21That was a goal for a long time
51:23just to make top 10.
51:25Good luck, Aaron.
51:27We're going to test your dish now.
51:28No worries.
51:29Thanks, Aaron.
51:29Thanks, man.
51:34I think it has a few faults,
51:37but I'm so happy
51:38that he got a flower on.
51:40Yeah.
51:40Is it executed
51:42as well as some of the others?
51:43No, it's not.
51:45The petals,
51:46they don't look a thing like yours.
51:48You know,
51:48they don't have the same structure.
51:51They've all toppled over.
51:52There's no blue on them.
51:54He only had
51:54two green leaves on there.
51:57And he's only got
51:58a section of the chocolate band
51:59around the edge.
52:00But I'm really interested
52:02to see how his layers
52:02have come together.
52:03You ready to take a look?
52:05Yeah.
52:06Yeah.
52:33Ooh.
52:43you've got some very good layers going on there look at that that chromo looks so good it does
52:49look really good yeah best of the day yeah what makes this appealing is that all the layers are
52:55straight yes it gives us a definitive look of what's inside
53:11the Cremu flavor is nice I think the mousse flavor is really beautiful what's most impressive to me
53:18are those mousse layers you know he's got a decent amount between the sponge and the mirror glaze and
53:24then in between the other layers as well no they're just they're so defiant so defiant like it's yeah
53:30and that Cremu as well how it's just like urging itself to not fall out it looks amazing I think
53:38clearly this demonstrate is the closest layered entremet similar to yours yeah I would agree
53:53the journey to the top 10 it's not easy but I tell you what there was some serious cooking out
53:59there
54:00today Kirsten were you impressed by these guys today I was overwhelmed in what you did in your
54:08replication of my chocolate iris you should be so so proud of what you've achieved everyone give it up
54:17for Kirsten Tibble
54:24today was difficult there were seven layers in that entremet and you also needed to create that
54:31delicate chocolate iris on top sadly there were two dishes that had major flaws
54:40Grace your finished chocolate iris looked the most like Kirsten's but as soon as we cut into that
54:46entremet we could see the struggle Aaron your layers were perfectly defined but your chocolate iris was
54:56the least similar to Kirsten's it came down to the dish that was least like Kirsten's overall and sadly
55:07that was your dish
55:12Grace
55:17I'm so sorry to say your time in the MasterChef kitchen has come to an end
55:30I just really loved challenging myself and yeah I mean I've just learned so much from everyone and from you
55:38guys and I've had the best time never ever seen her in a bad mood ever and we spent a
55:45lot of
55:45time together and she's just like such an awesome cook and such an awesome person
55:49miss you for sure you will be Miss Grace but I'm afraid it's time to say goodbye thank you
56:00I'm obviously crushed to be leaving this close to top 10 but I think I'm leaving on a really incredible
56:10note
56:15I'm leaving this competition with so much knowledge and so much love
56:33Hi my name is Vincent and I love cooking
56:36Just 10 weeks ago they were hopeful home cooks
56:41Beautiful
56:42Food it is just part of who I am
56:44Do some noodles, rice is life
56:47And now they're the top 10 of MasterChef 2026
56:53I really need to lock in and push hard on this back end of the competition
56:56It's time to get my game face on
56:58Now I've got a taste for it
56:59I want to make it all the way
57:00The finale is bucket list stuff and I want to get there so badly
57:05Let's go everybody
57:07They'll push harder than ever before
57:10How about can you hear me?
57:12Hey
57:12Come on
57:13I know you can do it
57:14Say this please
57:14With unbelievable challenges
57:17The MasterChef babies are here everyone
57:19Woo
57:20And guests they never imagined
57:24Sanjeev Kapoor
57:25Woo
57:26This guy is like the Colin Ramsey of India
57:28Here we go
57:29Woo
57:30Sam Aceman
57:32You will be making my
57:33Woo
57:35Terish Binder
57:36Are you ready?
57:38You will be making my
57:39Woo
57:40Chinese afternoon tea
57:44The Duchess of Sussex
57:46Oh my god
57:47No
57:48Megan Barker
57:49Woo
57:51Woo
57:52Woo
57:53Woo
57:53Woo
57:54What is happening?
57:56Woo
57:56Woo
57:57Woo
57:58It is so good
57:59Mmm
57:59I would bottle it and I would take it home with me if I could
58:02Bravo
58:03Well
58:03To produce dishes worthy of the crown
58:08You did it
58:09My god
58:10It's brilliant
58:11It is sublime
58:13Cooked to perfection
58:15I am blown away
58:16That just got me good
58:18This is crazy
58:19Do you realise how good this is?
58:21Amazing work that could also win this competition
58:33You
58:34Trying to fish
58:35Waah
58:36Woo
58:36Lo
58:36Lo
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