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00:21Ooh, fancy.
00:23Get a party.
00:24Ooh.
00:26.
00:26.
00:28Looking pretty.
00:31It's a black apron day and I think today is going to be a massive, massive uptick in difficulty.
00:40Especially being right on the verge of top ten.
00:43But if I have to fight 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, has had an astonishing career
01:21as a cookbook author, TV host and a judge in international cooking competition.
01:29Oh.
01:31As a world-renowned pastry chef and chocolatier, they've been at the top of their game for
01:41over three decades.
01:43Whoa.
01:44Please welcome, the chocolate master, Kirsten Tibble!
01:54.
02:00Kirsten Tibble.
02:03I'm really excited to see her.
02:07But then at the same time, I've seen things she's brought into this kitchen before.
02:15Hello, Kirsten.
02:16Welcome back.
02:18And I'm freaking out.
02:22Kirsten, welcome back to the master chef kitchen.
02:25So good to be here again.
02:27Chef Kirsten, I mean, first I have to say I'm very pumped to see you back in the kitchen.
02:32Chocolate is a hard craft to master.
02:36What do you love about it?
02:38I don't like to say hard.
02:39I like to say it's versatile 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, is that actually real or is it chocolate?
02:56It's a medium that once you know how to work with it, there's no limit to what you can create.
03:02I'm intrigued to find out what is on this cloche.
03:05Can you please tell us what it is?
03:08I've created it exclusively for you.
03:13Touched.
03:14Appreciate it.
03:16This has been months and months of testing and adjusting to ensure I really have the ultimate chocolate creation.
03:24Wow.
03:26I will say, I think it's one of the greatest chocolate creations I've ever made.
03:38Today, you'll be making my...
03:53Chocolate iris.
04:09It is a stunning work of art.
04:13The glaze over the top, the iris is just...
04:17It's so realistic and it's so beautiful.
04:21Chocolate iris is an entremet with multiple layers in it and it's got a sculptural flower on top.
04:29Should we have a look inside the entremet?
04:31Let's take a look.
04:42Isn't that a beautiful thing?
04:45The layers are impeccable.
04:48You can see how defined each layer is in this entremet.
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.
05:12We then have a layer of chocolate mousse.
05:14We 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...
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.
05:44I'm taking in all of this beauty,
05:46but also realising that I have to try and recreate what's in front of me.
05:52I'm not great at desserts.
05:54The entremet itself, I've never made one before.
05:58So I'm just trying to centre myself, but it's very hard right now.
06:02I'm, yeah, shaking.
06:05How the hell do we even do this?
06:08Ensure that the layers are the same thickness as mine,
06:12otherwise they're not going to fit in.
06:13And the balance is really important to the overall integrity of the entremet
06:18and how it actually eats and tastes.
06:21And then in the centre, we have the chocolate sculpture,
06:25which is the iris flower.
06:26The flower is assembled on a chocolate sphere.
06:29That'll ensure that the petals will actually come out beautifully
06:32rather 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,
06:47that doesn't belong in a kitchen, that belongs in an art gallery.
06:50We've got three sizes of petals.
06:53So 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
07:04and every single little detail is just so meticulously done.
07:09Ah, it's amazing.
07:12We're giving you three hours and 45 minutes.
07:21To recreate Kirsten's chocolate iris.
07:24There are over 100 steps in Kirsten's recipe.
07:30So you will need to work smart.
07:33The recipe and all the ingredients you need are at your bench.
07:41The dish that least resembles Kirsten's
07:44will sadly send its maker home.
07:52You're so close to the top ten.
07:55Don't stumble now.
07:57Fight.
08:00Kirsten, any final words of advice?
08:03It's really important that you get the entremé
08:06into the freezer as soon as possible
08:08to give yourself enough time to work on the artistry elements
08:12or all the chocolate work.
08:15Good luck, everybody.
08:21And your time starts now.
08:30Yeah, let's go, guys.
08:36Go, looky boy, looky boy.
08:41I don't cook desserts often,
08:43so 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,
08:50do all the steps really well,
08:52not miss a step, so be quite detail-oriented.
08:55Through here.
08:57Nice.
08:58So from the get-go, I'm thinking,
09:01weigh out all the ingredients that I need first,
09:03have it all in bowls,
09:04and then just throw it in as and when I need with the steps,
09:07and that way I set myself up to be organised.
09:11Aaron, let's go, mate.
09:13He needs to hurry up.
09:16Let's go, looky.
09:17Yesterday I had what we call in the business a bad one,
09:21but at the end of the cook yesterday,
09:23Andy gave me the feedback that recently I've been cooking with fear,
09:27and to be honest, I think 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,
09:34and hopefully it'll unlock something new in me,
09:37and I can prove 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,
09:44but also just work like an absolute madman,
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
09:53and 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
10:02as 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
10:18to 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.
10:27Mmm.
10:29Tasting it, the layer was, it wasn't too thick, but it packed a punch with flavour.
10:33It was textural, it had nice crunchy bits of pecan
10:36and 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, Lukey.
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.
11:15How are you feeling?
11:17Yeah, I'm feeling good.
11:18Um, I am already having so much fun.
11:21Oh, that's good.
11:22That's great. I hope that lasts the full 3 hours and 45 minutes.
11:26Me too.
11:27Is this your kind of dish? How are you feeling about it?
11:29It's definitely not my kind of dish.
11:31Yeah.
11:31Honestly, 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.
11:43Yeah.
11:44Truly, it's getting the entremet in the freezer as quickly as you can
11:47to give yourself more time for all the chocolate work.
11:50I think that is really the key to succeeding with the recipe.
11:54Yes.
11:55I should be able to make it happen.
11:59Oh, I love your positive attitude.
12:01Yeah, so do I.
12:02That's grace to a T.
12:04It's going to be easy. Good luck.
12:05Thank you, Kirsten. Thanks, Andy.
12:08So, Kirsten tells me number one is to get the entremet in the freezer
12:13as soon as possible to make sure that it's, like, completely set.
12:17Um, and that also means that you have a lot of time left
12:20to do the intricate chocolate work.
12:22So, that's definitely something I'm going to 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? Always 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
12:44and making sure that I stay on track.
12:46Being someone who struggles with a five-step recipe
12:50sometimes when it comes to desserts,
12:53the fact that this is over 100 steps,
12:57I think my brain's going to be fried.
13:01Oh.
13:02I'm feeling quite stressed at the moment,
13:03knowing that there's so much to do.
13:05Oh, shit.
13:06I know I need to be really, really quick
13:08to get through this cook.
13:10I need to transfer the caramelised pecan layer
13:12onto 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,
13:22because I do not have much experience making in cremo.
13:25Now, I know dessert isn't my thing,
13:26but I'm just going to power through
13:27and do as much as I can.
13:28Kirsten, it is so fitting that you have produced the dish
13:31for the pressure test for the last challenge of Masters Week.
13:35And I think that it has just shown how much this competition
13:40has 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...
13:51Yeah.
13:52..they will be able to create an entremé exactly like this.
13:56It's a tough challenge,
13:57but like you said, it is achievable.
14:02So now they're making the cremo with the milk powder.
14:07Wow.
14:11Nice, Grace.
14:16Let's go, Aaron.
14:18It's a little bit 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 you.
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.
14:59Let's motor, Aaron.
15:01I've done one and a half elements
15:03and 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
15:14and I think time's running up behind me.
15:17So, yeah, just trying to really make sure
15:19that I don't mess up anything.
15:21That is going to be problematic down the track
15:25because I think you're losing maybe a little bit of time.
15:28Yeah.
15:28Don't let your pursuit of perfectionism
15:31get in the way of you actually finishing.
16:02Let's go, Aaron.
16:03Get a move on.
16:04Come on.
16:04Oh, my God.
16:05Kirsten, 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.
16:13He's working really clean.
16:14He'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, let's go.
16:43Yeah, 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.
16:50All right, Aaron, let's go, mate.
16:53Do 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.
17:05I'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.
17:15I'm going to go and challenge it.
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
17:45and 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 buy 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.
17:58Yeah, 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, I 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
18:55to be as cautious and careful as I can,
18:57but 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.
19:04Go, Gracie!
19:09Good stuff, Grace.
19:11Let's go.
19:12Creme rose in the freezer.
19:14I come back to my bed.
19:16Wait.
19:17When did that go in?
19:21There's one little ramekin full of gelatin.
19:25Whoops.
19:26It was supposed to go in the cremo.
19:29Come on, Gracie.
19:30Let'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.
19:41Smart, 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.
19:54Okay, 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, not the blast freezer.
20:18That's not cold enough for that to actually freeze in time.
20:21Yeah.
20:22So imagine a custard if you didn't freeze it and trying to lift that up in one piece.
20:27All 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.
20:55So if I don't want to be going home, I've got to speed this up.
20:58I've done the, um, coca sable, and 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, so that's the main thing for me.
21:11Just, like, keep pumping it out.
21:15Good stuff, Aaron.
21:17Nice.
21:18Excellent.
21:19Woo-hoo!
21:19Good stuff.
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.
22:19Don't know, like, how this actually works, and 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 OK, Em.
22:45I've got to re-measure, and that is going to take up some time.
22:51But, you know, I'd rather re-make the sponge right now and get it right than have a really bad
22:55sponge at the end of this.
22:57One 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.
23:38All right.
23:45What 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, which is not what we want.
24:35How am I going for time?
24:37Not 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 gonna leave it.
24:54Yeah.
24:57I've wasted so much time on the cremo.
25:00So, I think I'm gonna have to sacrifice a perfect sponge layer
25:05for a little bit more time to 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 wanna be stressed when I'm coming to the, like,
25:20beautiful 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, I am.
25:34That's the mousse.
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.
26:06Okay.
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.
26:30Look 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.
26:44Nice, Luke.
26:45Good stuff, Luke.
26:48Kirsten couldn't emphasise enough, the layers had to be the exact same as hers,
26:51otherwise the balance in the dish will 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.
27:05Then 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 sublet disc.
27:22I whack it in the freezer and it's ready to go.
27:25Yeah, Lukey!
27:26All right, 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 with time.
27:45Pretty strapped with time.
27:46So, got to push it.
27:48There's a lingering feeling that I'm not going to have time to do the chocolate work.
27:55Without that, I can't even get it remotely close to Kirsten's.
28:01I've got to speed this up.
28:02I've just got to keep pumping and doing what I can.
28:05Come on, Aaron.
28:06Come on, Aaron.
28:06Let's go, Aaron.
28:07Go on, Aaron.
28:08Yes, good work.
28:09Beautiful, Em.
28:11I feel really behind right now.
28:14I had to redo the sponge, but my second sponge is okay.
28:18Good job, Em.
28:19Beautiful, Em!
28:21Yay!
28:22I've built this entremé, I'm happy with it, but as I put my entremé in the blast freezer,
28:27it slips on an angle on the shelf and mousse comes out the bottom of it.
28:32Oh, mate, Em is, Em's in some strife now.
28:36Nice and smooth, Em, 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 crimo from the freezer.
28:58Uh...
28:59Oh, Grace.
29:02Hmm.
29:04It'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.
29:15Oh, 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 crimo 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.
29:48It needs that temperature to actually unmould it in that time.
29:51That's what's happened.
29:54My crimo was supposed to be in the blast chiller the whole time
29:57and it was in the normal freezer, so that's why it's not coming out.
30:01So, 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,
30:10it'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.
30:17I'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
30:31and make everything perfect from here.
30:34Good job, Grace.
30:37Nice.
30:38Great work.
30:40Guys, you should have assembled your entremé
30:42and your glaze should be made.
30:44Come on, guys!
30:45Let's go, guys!
30:47Get it done, get it done!
30:49Come 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.
31:05Finally, I'm moving on to the chocolate work
31:07and I'm glad I've kept a quick pace so far
31:10because I've got more time now
31:11because I'm going to need it.
31:12Oh, do you guys have tempered chocolate on the side?
31:15Yeah, look.
31:16I've spent the whole cook worrying about this section.
31:20I haven't really done any chocolate work in the MasterChef kitchen
31:23and I haven't really done any chocolate work outside the MasterChef kitchen.
31:28I think this is where it actually gets harder.
31:31Yeah.
31:34Okay, I'm going to 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
31:45and there's just so many different things going on in here.
31:49You've got your collar
31:52and the petals.
31:54Hey, Luke, good job, buddy.
31:56And different types of chocolate and then colourings.
31:59Let's go, Luke.
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,
32:13so far you've gone one step at a time
32:15and just follow the recipe to a T.
32:17I'm just going to focus on the step I'm on right now
32:19and 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. Ooh-hoo-hoo.
32:32Beautiful, Grace.
32:34The entremé is so ugly, but that's fine.
32:37The outside is going to be perfect.
32:40I'm going to do everything in my power
32:42to make the outside the best that it can be.
32:46I would love to finish,
32:47so I'm going to, yeah, give it a really good crack.
32:50It is time to make some big decisions.
32:53If you want to get this dish finished,
32:55you've only got 45 minutes to go.
32:58Come on!
32:59Come on!
33:0345 minutes to go.
33:04That's my entremé.
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,
33:32and 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. Keep 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've just got to keep pumping
33:52and 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!
34:02Let's go!
34:05Let's go!
34:08Oh, my God.
34:10Good job, Em.
34:11Yeah, get the acetate on.
34:13Go work, Em.
34:18Let's go, Lukey.
34:19It's taken me so long, but looking down,
34:21I've got my three big petals,
34:23I've got my medium and small,
34:24and now it's time to start assembling this iris,
34:28and this is where I'm nervous.
34:30Set and pose using magic free spray.
34:35Ooh!
34:37Reading the recipe,
34:37there's very specific methods and steps
34:40on how to get this iris together.
34:42I'm piping the warm chocolate onto the dome.
34:44I'm sticking my petals.
34:48It's really difficult with this,
34:50but 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, and it's time to move on to the next step.
35:04I'm ready to spray this thing.
35:06Did he not...
35:08Did he not take his...
35:09He hasn't taken his acetate off yet.
35:11Ugh!
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.
35:28I can't believe that.
35:31I can't believe that.
35:45Acetate?
35:48No.
35:51My iris...
35:52My iris is looking so good,
35:55because I forgot to take the bloody plastic off it.
35:58He forgot to take his acetate off.
36:01Did he forget to take it off all the pieces?
36:04Oh, shit.
36:06Luke.
36:07Oh, my God.
36:09It's okay.
36:10All I can do is just try and remake it again.
36:14I pull the plastic off it all as quickly as possible,
36:17and 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,
36:30and spray it, and do my entremet.
36:32There's just not enough time.
36:33The clock doesn't care how tired you are.
36:37Fifteen minutes to go!
36:40Motor push, guys.
36:42Come on, Aaron. Motor, motor, motor.
36:47Oh, that looks sick.
36:48All right. Wow. Nice, Grace.
36:50Wow.
36:52Go, Gracie. Let'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, that's super.
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. You've got to push now.
37:19Come on, Em.
37:21All right, Luke. Let's go, mate.
37:24The technique I learnt before,
37:25I must have gotten pretty good at it
37:26because I'm moving way quicker than I would have thought.
37:29It's not looking anywhere near as good as the other one,
37:32but I just need to get something on the plate.
37:35I'm really starting to find my groove here,
37:37which is good because I really needed to.
37:39All right, that's all the petals. Come 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.
37:49Yes, Grace.
37:50Nice, Grace.
37:52Woo-hoo.
37:53Good work, Grace.
37:55Yes.
37:57Yes, Grace!
38:02I know that I made some mistakes at the start.
38:05Nice.
38:07Nice, 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 and I'm running out of time.
38:59You ain't a pretty fella.
39:00Come on, Em.
39:02Stick your pedals in.
39:03Okay, guys, final boost!
39:05Oh, my God.
39:05One minute to go!
39:09Aaron, get on to your glows.
39:11I'm stressed.
39:12I'm so tired and I'm so wired right now.
39:17Aaron, what's more important?
39:18Paint the pedals?
39:19Or get an entrepreneur?
39:22I ditched the paint.
39:24I have to ditch the paint.
39:25This is killing me on the inside because I know now I can't even get it remotely.
39:31close to Kirsten's.
39:33But I've got to get this entrepreneur on the plate.
39:35I'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.
39:47Time is up in ten!
39:50Five!
39:51Eight!
39:52Seven!
39:53Six!
39:54Five!
39:55Four!
39:56Three!
39:58Two!
39:59Five!
39:59Five!
40:00That's it, everybody!
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, but 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 they went?
40:35Actually, I was so impressed with what they did, and most of them, you know, not having worked with chocolate
40:41before, I might have some future employees on my hands.
40:45I think it's time to bring the first dish in.
40:48Mm.
40:48Same.
40:49Good luck.
40:50Thanks, guys.
40:51So good.
40:52Given the struggles I had, and leaving the plastic on the iris, I can't believe I got on the plate.
40:58It's not what I would have dreamed of, but it's a sculpture of some sort, and it somewhat resembles Kirsten,
41:04so we'll take that.
41:04And I'm just hoping that the flavors 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?
41:25A hundred percent.
41:26Yeah, if I got the chance to cook again in this kitchen, then 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, but 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.
41:53Yeah.
41:54He got the color 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?
42:00Yeah, I 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?
42:24Yeah.
42:26Yeah, man.
42:26And a little bit of the flour, which breaks my heart to actually snap a pedal.
42:31Oh, listen to that snap.
42:33And that is so thin.
42:34Yes, it is.
42:36It's funny, I'm always the one at birthday parties who ends up cutting the cake.
42:39That doesn't surprise me even a tiny bit.
42:57The most positive and pleasing thing about this is the flavor.
43:04Like, it is close to like for like.
43:06And that goes down to the sablay through to the cremo, through to the sponge, through to the mousse.
43:12Those pecans with the caramelized pecans as well.
43:15It's all there like for like.
43:17The flavor, how thick each element was, is really identical to mine.
43:24He's nailed the textures for me.
43:25So there's that sablay, which has that crisp and that bite and is the last thing your teeth sort of
43:31hit as 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, but it's still really rich and has that full-blown cocoa
43:42flavor.
43:43It's a really wonderful job.
43:48I really did my best in this cook, but I've had a few wobbles with the cremo and my sponge
43:56cake.
44:11Grace, you are so close to top 10.
44:16How would it feel to have to go home today?
44:19I obviously would love to be here for top 10, but in saying that, like, I'm so proud of myself
44:29for coming this far and for like achieving this.
44:32I feel like I put up a really good fight today.
44:34So regardless of what happens, I am still really proud of myself.
44:40Thank you, Grace, for going to taste your dish.
44:42Thanks, Grace.
44:43Thank you so much.
44:52Oh, it's a very neat looking dessert.
44:55It is.
44:56Oh, great.
44:56It is.
44:57And that metallic finish on the surface of the glaze is really even.
45:01She's done the blue with that kind of pearlescence on top as well.
45:05That's right.
45:05It's really pretty.
45:06Yeah.
45:07This beautiful little display looks like a butterfly.
45:10Huh?
45:11We just arrived on your beautiful entromet.
45:14Yeah.
45:14But, she mentioned there are a few troubles on the inside.
45:19She did.
45:19Right.
45:20Let's take a cut.
45:25It's got a bit of movement.
45:27Ooh.
45:28Again.
45:34That crema is very uneven.
45:38Bubbles in that sponge as well.
45:41So what I see at a first glance is obviously that crema which you had to spoon in is really
45:47uneven.
45:48So when you cut it, some areas are quite large, some quite fine.
46:09I mean, personally, I think Grace came up with a beautiful display once again.
46:14The mirror is lovely.
46:17It's nice and glossy, very attractive, very seducing actually.
46:20And this little spot of gold is just perfect.
46:23I think that's probably going to be the best looking dish that we've got today.
46:26It just upsets me so much when we cut into it that the layers were not clear at all.
46:34And I think it's come down to the sponge definitely being not the right texture and also that crema.
46:39Like it was, when Grace tried to get that out of the mould, my heart sunk.
46:44I know.
46:45I think that the crema and the sponge have really changed the eating experience overall.
46:51I will say the chocolate mousse was beautifully made.
46:55It's the perfect texture.
46:57It's beautiful on the palette.
47:00I agree that the mousse is really lovely.
47:02But the thing that's such a shame is because she's had to spread her crema layer on there unevenly.
47:09I had these kind of air bubbles or pockets where there wasn't enough mousse and there was far too much
47:15crema.
47:16And it makes it a completely different dessert, even though it looks beautiful and it looks like yours.
47:28As I'm walking my dish up, I'm thinking to myself, is this entremet and this tempered iris, is this going
47:35to 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 because that was epic.
47:49What about that?
47:51I have no idea how this happened.
47:54I was like, I'm as shocked as you guys right now.
47:56I was like, I 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.
48:05Thank you so much.
48:08Good luck, yeah?
48:11All the elements are there.
48:13So the flower, if we took those blobs of chocolate away, is actually quite pretty.
48:18No, 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.
48:32That sounds good.
48:36Oh, yes.
48:37Wow.
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, they're quite thick.
49:01Yeah.
49:01The flavours, I think, in each individual element are delicious.
49:04You know, look pretty similar to yours.
49:07And then I feel like the mousse, there's definitely not enough of it.
49:11But what I did love is pecan caramel was just, like, unbelievable.
49:17You know, the right roast on the pecans, you know, a great amount of salt in there.
49:21And that lemon peel just sets this dish apart.
49:25You see, the things that came up to my mind is that lovely succulent creamer.
49:30I can get that soft ganache that was so condensed.
49:35Oh, what a pleasure.
49:38Right in the middle, with the right texture.
49:41In all, I think she's done a very good job.
49:44Definitely all the flavours are there.
49:46I just think the proportion of those flavours are a little bit out.
49:50As you mentioned, Andy, there's not enough mousse on top.
49:54But the flavours are really, really good.
49:56So I think if we look at that, brilliantly done.
50:03I'm looking at this thing and it is by no means the finished product.
50:09My timing really messed up the whole cook for me.
50:13The chocolate work is not great, you know.
50:16I've got two of the three leaves on.
50:18I couldn't get the paint on the chocolate as well.
50:21How are you?
50:22Good, mate. You?
50:23Wow, look at that.
50:24Been better.
50:25I don't know if the inside is actually going to be even.
50:28I'm literally thinking that I'm screwed.
50:34Still want to be a chef after that one?
50:39Yeah, 100%.
50:41Not a pastry chef yet, but a chef 100%.
50:44I've got to say, you look defeated.
50:47Yeah, I 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, I wasn't happy with myself.
50:56I'm exactly like you, Aaron.
50:58I really struggle with not presenting perfection
51:01every time that I do it.
51:03But I think that you've adopted today's skills
51:06that you've never done before in your life
51:08and you should be so proud.
51:12What happens if you go home today just shy of that top ten?
51:17That'd be tough.
51:18It'd be a big hit.
51:19Because that was the goal for a long time,
51:23just to make top ten.
51:25Good luck, Aaron.
51:27We're going to test your dish now.
51:28No worries. Thank you.
51:29Thanks, Aaron.
51:34I think it has a few faults,
51:37but I'm so happy that he got a flower on.
51:40Yeah.
51:40Is it executed as well as some of the others?
51:43No, it's not.
51:45The petals, they don't look a thing like yours.
51:48You know, they don't have the same structure.
51:51They've all toppled over.
51:52There's no blue on them.
51:54He only had two green leaves on there.
51:57And he's only got a section of the chocolate band around the edge.
52:00But I'm really interested to see how his layers have come together.
52:03You ready to take a look?
52:05Yeah.
52:33Ooh.
52:43He's got some very good layers going on there.
52:47Look at her.
52:47That chromo looks so good.
52:49It does look really good.
52:50Yeah.
52:50Best of the day.
52:52What makes this appealing is that all the layers are straight.
52:56Yes.
52:56It gives us a definitive look of what's inside.
53:11The chromo flavour is nice.
53:13I think the mousse flavour is really beautiful.
53:17What's most impressive to me are those mousse layers.
53:19You know, he's got a decent amount between the sponge and the mirror glaze
53:24and then in between the other layers as well.
53:27No, they're just, they're so defiant.
53:29So defiant.
53:29Like it's so, yeah.
53:30And that chromo as well.
53:32How it's just like urging itself to not fall out.
53:36It looks amazing.
53:37I think clearly this demonstrate is the closest layered entremé similar to yours, Chef Kirsten.
53:48Yeah, I would agree.
53:53The journey to the top ten, it's not easy.
53:56But I tell you what, there was some serious cooking out there today.
54:02Kirsten, were you impressed by these guys today?
54:05I was overwhelmed in what you did in your replication of my chocolate iris.
54:12You should be so, so proud of what you've achieved.
54:15Everyone, give it up for Kirsten Tibbles.
54:24Today was difficult.
54:26There were seven layers in that entremé and you also needed to create that delicate chocolate iris on top.
54:35Sadly, 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 entremé, we
54:47could see the struggle.
54:51Aaron, your layers were perfectly defined, but your chocolate iris was the least similar to Kirsten's.
54:58It came down to the dish that was least like Kirsten's overall.
55:04And sadly, that was your dish.
55:16Grace, I'm so sorry to say your time in the MasterChef kitchen has come to an end.
55:24Grace, you are very unique.
55:27What was the best part in the MasterChef kitchen?
55:30I just really loved challenging myself.
55:34And yeah, I mean, I've just learnt so much from everyone and from you guys.
55:39And I've had the best time.
55:42Never, ever seen her in a bad mood, ever.
55:44And we spent a lot of time together.
55:45And she's just like such an awesome cook and such an awesome person.
55:49I miss you.
55:52For sure, you will be Miss Grace, but I'm afraid it's time to say goodbye.
56:00I'm obviously crushed to be leaving this close to top ten.
56:05But I think I'm leaving on a really incredible note.
56:11Follow your dreams in this team.
56:14I'm leaving this competition with so much knowledge and so much love.
56:22Give it up for Grace, everybody!
56:33Hi, my name's Vincent, and I love cooking.
56:36Just ten weeks ago, they were hopeful home cooks.
56:42Beautiful.
56:42Food.
56:43It is just part of who I am.
56:45Noodles of noodles, rice is life.
56:46And now they're the top ten 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!
57:06Hey!
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.
57:15With unbelievable challenges.
57:18The MasterChef babies are here, everyone!
57:21And guests they never imagined.
57:24Sanjeev Kapoor!
57:26This guy is like the Colin Ramsay of India.
57:29Here we go.
57:30Ooh!
57:31Sam Aceman!
57:32You will be making my...
57:34Oh!
57:35Cherish Binder!
57:37Are you ready?
57:38You will be making my...
57:40Oh!
57:41Chinese afternoon tea.
57:44The Duchess of Sussex.
57:46Oh, my God.
57:47No!
57:47Megan Barker!
57:53What is happening?
57:57It is so good.
57:59I would bottle it, and I would take it home with me.
58:02If I could.
58:03Bravo!
58:04To produce dishes worthy of the crown.
58:08You did it!
58:10It's brilliant!
58:11It is sublime.
58:14Cooked to perfection.
58:15I am blown away.
58:17That just got me good.
58:18This is crazy.
58:19Do you realize how good this is?
58:21Amazing work that could also win this competition.
58:32What?
58:33I love it.
58:34It's cold, it's normal.
58:35Good luck!
58:35You can't find me a gold!
58:36I am a gold.
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