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Bake Off: The Professionals - Season 11 Episode 7 -Trending Ingredients & A World of Candy englishsubtitle watchfull⚡️⚡️ Secret Engagement
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00:00Last time, the teams battled Ancient Wonder Biscuit Builds
00:05Go Pico, go home
00:06For a place in the final six
00:08We are rolling
00:09And while Suhas and Sergei's towering Taj Mahal secured first place
00:14Iconic wonders of the ancient world
00:16Yes, Emran Flo
00:19Failed to impress
00:20It's not very pleasant
00:22But in the end, Gravity got the better of Greta and Goddard
00:25It's fine
00:26And they became the latest team
00:27Greta and Goddard
00:28To leave the competition
00:30You tried so hard
00:31I know, but we're okay
00:32We're alive
00:33This time
00:34Woo
00:34The chefs face a secret miniature challenge
00:37Under the watchful eye of a special guest judge
00:40We've got to get them to think retail
00:42And release their inner Willy Wonkas
00:44It's gonna be explosive
00:45With candy-inspired sugar showpieces
00:48We never wore sugar in our life
00:50Who will stand strong under pressure
00:52Why my hands are shaking?
00:53And whose bake-off dream
00:57Will be left in pieces
00:59Will be left in pieces
01:00Never touching sugar again, by the way
01:09After fighting their way into the final six
01:12The teams now face the unknown once more
01:14We've got a secret
01:16Secret
01:17Secret
01:18Secret
01:19Secret challenge
01:20We've got a secret challenge today
01:21Seriously
01:22Now we are in final six
01:24I think it's going to be a little more tough
01:27It's going to be more technical now
01:29I hope to have recipes at least
01:31Yes
01:32Very bad memories
01:33So at least recipes please
01:36And action
01:39Good morning chefs
01:41And welcome to the final six
01:43Now secret challenges aren't new in this competition
01:46But this one today
01:47Is very, very different
01:48So to tell us more
01:50Please welcome our guest judge
01:52Senior development chef at Waitrose
01:53Will Torren
01:57Good morning chefs
01:58My job is to create delicious new and innovative products
02:02To go on our supermarket shelves
02:04Today we want you to create a retail worthy multi-sensory sharing dessert
02:09To take centre stage at an autumnal themed dinner party
02:13Will, did you have anything to do with that frozen tart tartan?
02:16Because that was absolutely banging
02:18Anyway, I digress
02:19Cherish, Benoit
02:20Do you have anything to add?
02:21No, Eddie
02:22Today
02:22It's all on wait
02:23Silence
02:24That's literally never happened before
02:26Okay chefs
02:27You'll be judged at the same time
02:29But in the interest of fairness
02:31And to allow Will to give creative feedback
02:33At the same point in the challenge
02:35You'll be having staggered start times
02:37So can everyone please leave the kitchen
02:40Apart from Suhas and Sergei
02:44Bye guys
02:45Has to be one
02:46This is interesting
02:49Suhas and Sergei
02:50On your workbench
02:52You will find everything you need
02:53To make a sharing autumnal dessert
02:55You must hero apple
02:57You'll have three hours in total
02:59But at the one hour mark
03:00You must have a recipe for Will to consider
03:03Listen carefully to Will's advice
03:05Because not only your finished dessert will be critiqued
03:08But also how you respond to the feedback
03:10Good luck and your time starts now
03:12Good
03:13Can I open this?
03:14Open it, open it
03:15They look confused
03:16They look scared
03:17Perfect Will
03:19Well it's the way we do development
03:20Start off with a blank sheet of paper
03:22A hero ingredient
03:23Off we go
03:24The chefs have a host of ingredients to choose from
03:26Well let's see what we got
03:27And to test their flavour pairing skills
03:30They must include at least two trending ingredients
03:33Brown butter, miso, floral herbs, honey or matcha
03:38So we have chocolates, we have the purees
03:41Let's just do an apple combo then
03:44Welcome Will to Bake Off The Professional
03:47Today it's about retail
03:48It certainly is
03:49Can they come up with an apple dessert within three hours?
03:52Matcha has got an earthy flavour
03:54We're going to combine with a nice caramel miso
03:56They need to use knowledge of flavour pairing
03:59But apple is the hero
04:00And remembering that it's a supermarket retail dessert
04:03Which is different to a five star hotel
04:05Or even a Michelin star restaurant
04:06It's transported on the back of a lorry
04:09And then from a shop in a customer's car to home
04:12And then served at a dinner party
04:14So its journey has quite a different take than a normal dessert
04:18Speaking of which
04:19We're looking at those beautiful desserts in front of us
04:21They kind of illustrate the type of finishing touches
04:24You got into a dessert on a supermarket shelf
04:27We need it to capture a customer's attention
04:30So it's got to stand out
04:32It's got to visually draw them in
04:33And go buy me, buy me, buy me
04:35Eat me, eat me, eat me
04:37Exactly
04:38We've got to get them to think retail
04:40It's got to be hot
04:44Valentina and Aurora, please enter
04:47On your workbench you will find all the necessary ingredients
04:51To make the sharing autumnal dessert
04:54Your time starts now
04:55So this is everything we have
04:58We're going to spend more time in the beginning to plan
05:01Yeah, exactly
05:01And then we know where we go
05:03We're going to make an apple crumble mousse cake
05:05Have you guys done something like this before?
05:07Yeah
05:07Okay, cool
05:08It should be a walk in a park then
05:09Yeah, a walk in a park
05:10It's never a walk in a park in this place
05:13We want to do a sort of tart
05:15So we're making a pink full compote with rosemary and vanilla
05:18And honey
05:19Okay, I'm going to make a short crust for the tart
05:23Ashish and Loki, please enter the kitchen
05:25Good luck
05:26Your time starts now
05:27So honey with something floral
05:30Maybe thyme
05:32Thyme
05:32Morning, Chefs
05:33Morning, Chefs
05:34Good morning, how are you guys?
05:35Hey, we're very intrigued
05:36What are you going to be making for us?
05:37So we're making an apple crumble for the autumn
05:39We're thinking we're pear
05:41And just to compliment the flavours
05:42We have a nice matcha crumble
05:45Suhas and Sergei are making a layered mousse cake or entremet
05:48With a vanilla sponge and matcha crumble
05:51And pink lady and Bramley apple compote
05:53All wrapped in an apple and pear mousse
05:55I think just make sure that that pear doesn't overtake the apple
05:59It has to be apple forward, okay?
06:02We don't want a pear mousse, we want an apple with pear
06:04Perfect
06:05This is the compote rosemary and vanilla
06:07They look like rosemary and potatoes
06:10I feel the smell but I don't feel the taste
06:14Valentina and Aurora are making an apple tart
06:16With a pink lady and rosemary compote
06:18Along with a walnut frangipan
06:20Topped with miso and apple inserts
06:22And a honey and white chocolate ganache
06:24With the ganache, just make sure we can taste the honey
06:27And make sure it doesn't overpower the apple
06:29What type of apples do you have in there?
06:31It's just the pink lady
06:31I want some like freshness and crunchness
06:34Okay, see you later
06:37I need some brown butter with honey
06:40Let's squish it with the honey
06:42Orban and Avenit, good luck
06:44The time starts now
06:45Okay
06:46What do we do?
06:47Brown butter and honey?
06:48Honey, yeah
06:48Yeah
06:48Okay
06:50The chefs have been given three varieties of apple
06:53Which ones they select is crucial
06:55As they vary wildly in texture, flavour and acidity
06:58Today it's all about apple
07:00Orban and Avenit are using all three
07:02Brambly apple, pink lady
07:05What else we are using?
07:07Very good
07:07Like Valentina and Aurora
07:09Ashish and Loki are placing their bets on just one variety
07:12I'm making the apple compote
07:15Just Brambly apple
07:16Trending ingredients is going to be thyme
07:18And blossom honey
07:20Ashish and Loki have decided on a layered mousse cake
07:23With a brown butter crumble base, pound cake sponge
07:25White chocolate yoghurt mousse
07:27And a Brambly apple compote with honey and thyme
07:30So nice use of the trending ingredients
07:32Maybe think about how we can incorporate some more apple
07:35Maybe in the mousse
07:36We've got to shut up apple
07:37Yeah
07:40I think we're going to incorporate more of the sweet apple juice
07:44So that they can feel more appleish here
07:46Emma and Flo, good luck
07:48Your time starts now
07:49Thank you
07:51Voila
07:51Okay, what do we have?
07:53Honey, miso, that's herbs
07:54We decided to do a mousse entremet
07:56This is the spice apple compote
07:58Pink lady are a bit more sweet
08:00So we use it for the caramelised compote
08:02Orban and Avenit are making a layered mousse cake
08:04With a brown butter crunchy base
08:06A Brambly apple mousse
08:08An almond and calvados sponge
08:09And honey apple compote
08:11All topped off with twirl biscuits
08:14What colour will the dessert look like?
08:16Quite a white colour
08:17A customer's got about 12 seconds to pick their dessert
08:20So think about colour
08:21Think about how it looks
08:22It needs to really showcase apple in some way
08:25The main thing is we need to add a bit of colour into our glaze
08:28We can do that
08:28I think we're going to go for a cookie base
08:30With a chestnut mousse probably
08:32And decoration wise
08:33We're going to make twirls
08:34The final team to enter the kitchen is Francesca and Alejandro
08:38Don't wave, it's a competition
08:40Serious chefs
08:42Francesca and Alejandro
08:44You have three hours
08:45Please listen carefully to Will's feedback
08:48Good luck
08:48Da da da da
08:50Okay
08:52We have to do a sharing dessert
08:54The apple must be the regina
08:59Sue Hass and Sergey, you have one hour left
09:02Hey!
09:02Go Gilliam!
09:04I've got the apple done, the caramel done
09:05Okay
09:06You've got the matcha sponge
09:07Maybe we should have put a bit of oil in that sponge
09:09We would have retained the moisture
09:11I'm making the glaze
09:12We don't want it to be too green
09:14Touch at a time
09:15Golly chefs
09:16Morning
09:17But why are you adding colour instead of using the apple skin
09:20Because if you put in the skin, it tastes amazingly
09:23I kept everything
09:24So we think about that and just remake it quickly
09:27Emma and Floor's glaze will coat an apple-shaped mousse cake
09:30With a miso and brown butter cookie base
09:32Miso caramel and a Braeburn Pink Lady and Bramley apple compote
09:36Topped with a vanilla and chestnut mousse
09:39Just watch the chestnut
09:40As pastry chefs, we often love it
09:42Consumers, maybe not so much
09:45Okay
09:46Yeah, we're definitely changing the glaze
09:48Because the colour was way too chemical
09:50Gonna be a nicer colour coming from the actual apples
09:53This is the apple-transmary insert
09:55I'm just layering it between the frangipan
09:58I'm just saving the chestnut puree
10:00Don't make it too chestnutty
10:02Vanilla and a hint of chestnut
10:03Yeah
10:03Okay, I'm gonna get the apple
10:05We decided to be a tart
10:06So I'm going to make a short crust
10:07With the apple and frangipan
10:09Hello chefs
10:10What of the secret ingredients do you fancy?
10:12Miso and probably thyme
10:14We are thinking about a sauce with calvados
10:16Good idea
10:17To put on the side and then just
10:18For Benoit especially
10:19Yeah
10:21Francesca and Alejandro are creating their take on a tart tatan
10:25Inside their pastry case will be an apple compote and frangipan
10:28Topped with miso caramel apples
10:31And decorated with calvados filled dark chocolate apples
10:35So quite a lot to do then
10:36It's quite a lot to do
10:37Yes
10:37Just think about, take a step back
10:39Yeah
10:39Think about the harmony of the whole dessert
10:41Okay
10:41From a flavour perspective
10:42I get the texture
10:43Get that
10:44Is dark chocolate the right way to go for an apple dessert?
11:15Yeah
11:17So then we can glaze it
11:18It's going to take half an hour to set
11:19Any team you would be worried about?
11:21Francesca and Alejandro
11:22It feels like they're trying to do too much
11:25Okay
11:25My taste is never going to be the judges taste
11:28We just need to give it to them and see what they think about it
11:31The teams who have chosen Entremets plan to glaze their desserts
11:34We just glazed it in green
11:36So it's going to catch the attention
11:37We're just experimenting with the glaze
11:39It's looking a bit interesting right now
11:41I'm not going to lie to you
11:42But first to start and soon to finish
11:46Suhas and Sergei have yet to make theirs
11:48Be careful, yeah
11:49It's breaking
11:50It's going to break
11:51Just keep it like that
11:52Suhas and Sergei
11:54Ten minutes left
11:54I want to dip the cake in a little glaze
11:57You don't have time?
11:58We do have time
11:59Think about the decorations
12:00Going for the shop
12:01So how are we going to decorate?
12:02We want to make sure we do a good job
12:05Entremets glazed
12:06So we can start garnishing
12:09Though the brief demands a dessert that can be transported
12:13What are you making?
12:14Just a twill mix
12:14Four of the teams are risking topping with the delicate twill biscuits
12:19We'll use that mix
12:20And we will bake it into the leaf-shaped mold
12:22Use this as a decoration
12:24Suhas and Sergei, your time is up
12:26Please step away from your desserts
12:28No, no, this is it, finished
12:30You're all done, guys
12:32We are
12:32It's like the caterpillar dessert you get
12:34For business reasons, it does not look like a caterpillar
12:37Though the boys can rest easy
12:39There's no less hope for the remaining teams
12:43Are you going to put it back in a blast freezer?
12:45Yeah
12:46Valentina and Aurora, your time's up
12:49Honestly, I think it's maybe too fancy for the supermarket
12:53Ashish and Loki, you've got ten minutes left
12:55The green, green, splash
12:56Yeah, yeah
12:58Oh, yeah, yeah
12:58Sorry
13:00Green colour I'm using
13:02Because we use mostly the green apples
13:03We could have done some colour things
13:06No, no, it's autumn
13:08Everybody's using green
13:09I don't know why
13:10It's not spring
13:11Orban and Avnik, ten minutes left
13:13We bring the final touch to the entremé
13:15So trills, upwards, the piping ganache
13:18Ashish and Loki, your time is up
13:21Finally we finish it
13:22Woo!
13:24I just have to fix them now
13:25Emma and Flor, you have ten minutes left
13:28Do you still have some glaze?
13:29Another layer
13:30I would do another layer
13:31Yes
13:31I think it's done
13:32Orban and Avnik, time is up
13:34It was a little stressful
13:36You just have to tell me what is middle
13:37Okay, see
13:38So I'll leave some aside then
13:40Yeah, maybe overlapping, covering the biscuit bit
13:42This is our sauce that we froze, make it look like an apple
13:46No, 100% realistic
13:48We need to make a decision now
13:49Yeah, less is more
13:50Yeah, but it has to be pretty
13:51Emma and Flor, your time is up
13:53Take that off
13:54Time is up
13:56Last minute decision
13:57It looks like an apple, it's in theme
13:59Artistic
14:00Francesca and Alejandro, your time is up
14:03We're done
14:05Forever
14:11Created from scratch in three hours flat
14:13The chef's autumnal dinner party desserts
14:16Will now face the judgements of Benoit, Cherish and Will
14:20Orban and Avnik from the Stafford, please come forward
14:33So we talked when we were coming round about it looking quite pale
14:36You've clearly added colour to the glaze
14:38It's feeling a little green
14:40From a supermarket perspective
14:42As much as the leaves are lovely, transportation-wise
14:44They might go soggy over life
14:46Now you can break it
14:47So the crispy base with the brown butter
14:49Almond sponge with the calvados
14:51Pink lady and spiced compote
14:52And the apple mousse around
14:54The compote is delicious
14:56Bags of flavour
14:57I definitely get the brown butter
14:58I wish that sponge was a little bit thinner
15:00I'm not a fan of the glaze
15:02But I think the flavour of the mousse
15:03It's given me autumnal vibes
15:04Which is what we've asked for
15:05Hallelujah, the apple is the lead role
15:07Without a recipe, well done
15:14Yeah
15:15I like the modern approach to it
15:16It just screams a bit spring-summer
15:18Rather than autumnal
15:19Chef, just remind us what the layers are
15:21The bottom layer will be the brown butter crumble
15:23The next will be the sponge
15:24Soaked with the apple syrup
15:26White chocolate mousse
15:27And the apple compote
15:28We've certainly got a good apple flavour
15:30The compote is cooked well
15:31It tastes apple
15:33It tastes time
15:34I really enjoy eating your dessert
15:36From a retail perspective
15:38It's got potential for a spring dinner party
15:40But what we asked for was autumnal
15:42Yeah
15:43We're good at four
15:43Bigger smile now
15:50Well, I think it's giving off the autumnal vibes
15:52I can definitely see this in the supermarket
15:56Yeah, that is a tick for me
15:58We have showcrust
16:00Ranjipan
16:00White ganache
16:01Richard with honey
16:03Apple insert
16:04And that has honey
16:05Rosemary
16:06And miso
16:06I'm kind of searching now for the rosemary
16:09I'm searching for the honey
16:10And I'm also searching for the apple
16:11Which is that hero ingredient
16:12You choose the long apple
16:14Pink lady is a good eating apple
16:16But when you cook it, it's too weak
16:17You've got some really big flavours
16:19Which just doesn't quite punch through enough for me
16:21Oh, you delivered the beautiful dessert
16:22Thank you
16:27I love the colours
16:28It's giving me autumnal vibes
16:30We talked about the chestnut
16:31So did you change anything about the chestnut?
16:33Yeah, we've reduced the quantity
16:34Reduced it, okay
16:35By a lot, yeah
16:36At the base, we have a cookie dough
16:38With miso
16:39A light miso caramel
16:41Compot with raven pink ladies
16:43And bromley apple
16:44The mousse is vanilla and mascarpone
16:47With a hint of chestnut
16:49I think it works really well
16:50Thank you
16:51I would want to pull some flavours back
16:53You've got the miso
16:54You've got the apple that sings
16:55Take the chestnut out
16:57But it's a good effort
16:57Overall, I really like your mousse
17:00It's silky
17:00Don't really mind the chestnut
17:02Because it's quite subtle
17:04I buy into it
17:05Really good effort
17:13Quite a lot going on
17:14It's not glazed
17:15And there is a lot of cracks
17:17On your mousse already
17:18So that means
17:19You might not have the shelf life
17:20Although this topping catches your eye
17:22It wouldn't transport very well
17:24We talked about the pear
17:25Being not the hero
17:26Have you changed it?
17:27Yes, yes
17:28Earlier we had this one layer
17:29Of a compote in the centre
17:30We have made it two layers
17:31So the apple comes out more
17:32We have used the bramley
17:33And the pink lady
17:34There is a sponge
17:35And then we have put a crumble
17:36On top of the crumble
17:37We have put the miso
17:38And whisky caramel
17:39Then we have the pear and apple mousse
17:42The mousse is quite well balanced
17:43So bringing that pear back
17:44Has worked
17:45But it kind of just doesn't feel
17:46Like it all comes together
17:47I really like the compote
17:49And the crunchiness
17:50What really bugged me
17:51Is this sponge
17:52Is so hot
17:53This is very cha-la-la for me
17:54I think shape-wise
17:56It has potential
17:57But I would need quite a lot of work
17:58To put it on a shelf
17:59Thank you very much
18:00Thank you so much
18:01Thank you
18:05It says apple
18:05I'm just not totally sure
18:07About the cherry tomatoes
18:09So we talked when we came round
18:11About having too much
18:12Did you pair anything back?
18:13Yeah
18:13We changed for white
18:14Chocolate
18:15Okay
18:15So the tart is a short crust
18:17With vanilla
18:18Apple compote
18:19A frangipan
18:20With brown butter
18:21Thyme and pecan
18:22Miso caramel
18:23Apple on top
18:24And then inside
18:25A small apple sauce
18:27That we done with calvados
18:28As an apple tart's go
18:30It's not the best that I've had
18:31This is all feeling like
18:32It's elements of different desserts
18:34Put together
18:34And I'm not picking up
18:36The trend ingredients
18:36You have a very strong taste profile
18:39A cover dough
18:40And then you pull the miso
18:41At the moment
18:42They are fighting with each other
18:44I'd agree
18:45There's a lot going on
18:46It's about how you take a step back
18:47But a good effort
18:48Thank you
18:49Thank you
18:49Thank you for your help
18:50Thank you
18:51It didn't go as we expected
18:53What happens today
18:54I already forgot it
18:55We are coming back fighting tomorrow
18:57They said it should have been finished better
18:59We have to push more tomorrow
19:01We didn't think about the theme autumn
19:03But yeah
19:04We learned
19:05Yeah
19:06Yeah
19:09As usual an hour of golden time has been allocated
19:12So the chefs can prepare for the showpiece challenge
19:14So today's challenge had more of a retail sort of vibe
19:18So what was you testing the chefs on today?
19:20When you work in a patissier to a masculine style restaurant to a hotel
19:24The mindset is very different
19:26You need to scale down because of logistics
19:28I think one thing that Will spoke about quite a lot was there was a lot of decoration
19:32You can't blame them
19:33I mean they've been in this competition now for a few weeks
19:36And they've been told off when they were not doing enough
19:39Sue Hass and Sergey, they were the first ones to start
19:41Struggled a little bit with their presentation
19:43I think they are quite weak at this time of the competition
19:47Francesca
19:48And Alejandro
19:48You guys said that their flavours weren't really singing together
19:52She put miso and also carvados
19:54Oh my god, they just lost it
19:56Yeah, Francesca and Alejandro needs to put their focus back into the kitchen
19:59And perhaps tomorrow will be better
20:01Okay, so secret challenge is out of the way
20:04What is tomorrow's showpiece?
20:06They have to make a sugar showpiece to celebrate the world of candy
20:10That's going to be fun
20:11The sugar showpiece challenge is also the scariest showpiece throughout the whole
20:15Chocolate is more forgiving
20:18Sugar, once it's gone, it is gone
20:20Tomorrow, at least one breaks
20:23Oh, don't say that
20:24Yes, so we're going to have drama
20:40Welcome back chefs
20:41It's showpiece time again and today is all about sugar
20:45And I am delighted to tell us more
20:47Our sweet as candy pocket rocket of a judge
20:51It's cherished
20:52Wow, thanks, Ellie
20:54Chef, today we would like you to make a fantastical sugar showpiece
21:00Inspired by the world of candy
21:04You might choose to make a candy carnivore
21:07Or a dream-like candy forest
21:09And a celebration of all things sugar
21:13Fear to meet the breeze?
21:14My current sweetness will soon turn sour and bitter
21:18Speaking of sour and bitter
21:20Benoit, anything to add?
21:23Today, alongside your sugar showpiece
21:26You must also create an equally impressive selection of patisserie pick and mix
21:31Featuring shaped marshmallows, fizzy jelly sweets and filled chocolates
21:3830 of each
21:39So chefs, today release your inner Willy Wonka
21:42And let your imagination run wild
21:45Right chefs, you had one hour to prep last night
21:47You have a further four hours
21:49Good luck, your time starts now
21:51Let's go
21:52Let's go
22:00Let's go
22:01For me it tastes like sweet plastic
22:03You have any fillings?
22:04No
22:05Look at these guys
22:06As if there's fillings in there
22:08You love sweets in there
22:09So I just assume
22:10You have a sweet tooth
22:11Did I say
22:12I do
22:13I've got a lot of them
22:16This is sticky
22:18So today we are asking our chef to create a dazzling sugar showpiece
22:23To recreate a magnificent world of candy
22:26I want it to be very magical, colourful
22:30I want you to bring yourself back to childhood and bring out that fun to us
22:35It's a bit stressful working with this hot sugar
22:38But I feel like a witch right now
22:40Like doing portions
22:42Our pastry chefs not only have to be chefs but also engineers
22:46Because they have to build their structure soundly
22:49Otherwise it shatters in millions of little pieces and nobody wants that
22:54Because there won't be enough time to redo it again
22:56We've got the sugar showpiece today
22:57Yeah
22:58And how are we feeling about that?
23:00We never worked sugar in our life
23:01Yeah
23:02Our chef must also create an equally impressive selection of patisserie pick and mix
23:09When I taste a fizzy jelly, very importantly it got to feast on my palate
23:13Or perhaps put some popping candy in
23:15Ah, I like that idea
23:18Try this
23:19That's popping candy?
23:20Hey, yeah
23:23Oh, I love this
23:26I can hear it from here
23:27My mouth's quite big so it acts like an amphitheater
23:32I'm just zesting my limes for the lime marshmallow
23:35The marshmallow has to be pillowy, it has to be fluffy
23:39And of course, very importantly, the sweetness has to be so well balanced
23:43I do not want to eat a marshmallow that is over sweet
23:46For a beautiful chocolate moment, it has to start with a beautifully tempered chocolate shell
23:52A beautiful filling, clean, defined flavours
23:55And all of that needs to look shiny and appetising
23:58With this challenge, our chef needs to be extremely creative
24:01There is a place in the quarter-final at steak at home
24:06Morning chefs
24:07Good morning
24:07Good morning
24:08How are you today?
24:09Good?
24:10After yesterday?
24:13Okay
24:13We're going to put that all behind
24:15Yeah
24:16Of course
24:16And we're going to concentrate the world of candy
24:19Tell me all about your showpiece
24:21We are making our magic kingdom
24:23It's like an enchanted forest
24:25Like, you know when Willy Wonka showed the village around
24:29And it's like trees and grass
24:31I mean, something like this
24:33We tried to do, I mean, poor sugar
24:36Sugar paste
24:37And then we tried to do blonde sugar
24:39We never worked here before
24:41Yes
24:41So we practiced here for three days
24:44Francesca and Alejandro are hoping to construct a magical home
24:48Fit for their confectionery, flora and fauna
24:50Raspberry and poppy marshmallow mushrooms
24:53And chocolate ladybirds filled with cherry blossom tea ganache
24:56Will share the enchanted forest with a herd of capybara
25:00The world's largest rodents
25:01It's a big jelly, eh?
25:03It's a big jelly
25:03For a pick-a-mix, big chubby
25:05Yeah
25:05What have we got inside?
25:07It's going to be a seabuckthorn pad de fruit
25:09Seabuckthorn, what did you choose seabuckthorn?
25:10For me pad de fruit are always too sweet
25:13So I decided to go with a berry there
25:15For me it's sour, acidic
25:18And it's going to be cooked with sugar and citric acid
25:22Okay, so seabuckthorn, citric acid
25:26The acidity is likely to be very high
25:28Um, yeah
25:30The judges are hoping for the jelly sweets to have well-balanced flavours
25:34There is apple
25:35We want it to be proper gummy
25:36We want it to be sour as well
25:38So blackcurrant naturally has a quite sour taste
25:41But too sour and the jellies won't be pleasant to eat
25:44We're just going to go with what's the plan
25:46And if it's not working and they're going to send us home
25:49Or we are going to cry
25:51But Loki and Ashish are turning up the heat with their flavours
25:54We're going to have the mango, chilli and lime
25:57Chilli? Are you sure?
25:59Chilli is not going to be like the main ingredient
26:02So it's just to reduce the sugar level
26:05Alongside their fiery jelly sweets
26:07Loki and Ashish will display orange blossom marshmallow pebbles
26:11And coconut and lime filled chocolates
26:12Which will form the petals of the flowers
26:15On their ambitious sugar showpiece
26:17How many times have you practised this?
26:20Uh, only for two days
26:21Two days?
26:22Yeah, and we had a training for two days
26:24So we just pushed our limits for this showpiece
26:27We never done before
26:28Ah, okay
26:29We never done
26:30So you've never done it before
26:31But you took the opportunity to add a skill to your toolbox
26:34Yes
26:35Well done
26:35Well that's great
26:36Like Ashish and Loki
26:39Most of the teams are fairly new to sugar work
26:41It's going everywhere
26:42But this isn't Urbana's first sugar rodeo
26:45Yes, how do you know what it means?
26:47Of course, he works with it every day
26:49Apparently you're called Mr Sugar
26:51Yeah, that's crazy
26:52And I honestly
26:52Just because I need sugar all once
26:55Everybody's like
26:55Oh, you're Mr. Mr. Sugar
26:57I'm telling you they're jinxing
26:58No, no, no, no
26:59You're Mr. Sugar
27:01Okay
27:02Urbana and Avnit are going all out
27:04With their underwater city themed showpiece
27:06Which will be festooned with sugar work coral reefs
27:10Seahorses and a jellyfish
27:11Buckwheat and hazelnut bonbon pebbles
27:13Coconut marshmallow clams
27:15And apple jelly starfish
27:16Will complete their aquatic vision
27:19So it's like the underworld of Atlantis?
27:21Yeah, that was the inspiration
27:22Yes
27:22We're going to find a fun element
27:24Because it's a candy world
27:26I wouldn't say it's going to be fun
27:27No, no fun
27:28No fun
27:29I don't know
27:29Maybe the seahorse can be a bit funny, you know
27:33But one team
27:34My hands are trembling
27:36I don't know why
27:38Is determined to have fun today
27:40We're going to take you guys to the fun fair
27:43Fun fair, okay
27:44Oh, I like that
27:44There's going to be a pull sugar slide
27:47And there's going to be also the toy that you can win
27:50So we can play
27:51Yeah
27:51In your fun fair
27:52Yeah
27:52That's actually quite fun
27:55Valentina and Aurora's toy prizes
27:57Will be green apple gummy bears
27:59Whilst their strawberry and vanilla marshmallows
28:01Will form a ball pit at the base of their pulled sugar slide
28:04Salted caramel and peanut bonbons
28:07Will sit on the steps leading up to the towering lollipop ferris wheel
28:10How confident are you with sugar work?
28:12Have you done any before?
28:13Yes
28:13We tried
28:14One time
28:15One and a half time
28:16Did it work?
28:17Kind of
28:18Okay
28:18Then the lollipop
28:20Pum
28:20Pulled down
28:21Yeah
28:22So all full we go
28:24Everything okay?
28:26Yeah
28:26Okay
28:27Well it's a learning core
28:29Yeah
28:29Yeah
28:30If constructing towering sugar show pieces wasn't enough of a challenge
28:34Can you get it up Alejandro?
28:36I hope so
28:37We'll see
28:38The teams also need to juggle three batches of confectionery
28:4230 jellies done
28:43The second of which is the shaped marshmallows
28:46The marshmallow is going to be our mushroom
28:51So the marshmallows are going to be heart shaped on a caramelized white chocolate
28:56Everything's really sticky
28:57They're my hedgehogs
28:59We've got a little story
29:00What's this hedgehog story?
29:02I don't
29:02It's about hedgehogs who discover a gold mine
29:06And how they find the sugar candy universe over there
29:10It's about that
29:11Made from vanilla marshmallow
29:12Suhas and Sergei's hedgehogs will be mining for chocolate gold bars
29:16Filled with passion fruit ganache
29:18While mining carts at the base of their sugar show piece
29:21Will carry raspberry packed with jelly sweets
29:24Shapes like sticks of dynamite
29:26This is an explosive show piece we're going to give you right?
29:30Boom
29:31I want that boom
29:32I want that boom
29:32Maybe boom for the wrong reason
29:34Or for the right reason
29:35Oh no come on give us a good reason
29:36I mean we want complete show pieces today yeah?
29:38Yes
29:39Sergey and Suhas aren't the only team mining for treasure
29:43So we are aiming to make a diamond
29:46So we're going for a love kingdom
29:48Oh love
29:49It's based on my engagement two years ago
29:53So that's a nice celebration for a show piece
29:56Their diamond ring will form the centerpiece to Emma and Floor's ode to true love
30:01Featuring lime and apple marshmallow hearts
30:03Blackcurrant fizzy gummy bears
30:05And espresso martini ganache filled chocolate bonbons
30:08Okay this show piece needs to be 80cm tall
30:11Yes
30:11How would you achieve the height?
30:13We are going to add a free hand piped hot
30:16Okay so you're piping a hot
30:18Yes
30:20It's going to be fairly fragile
30:22It's going to be extremely fragile indeed
30:29Chefs you're halfway through your sugar show piece challenge
30:32Remember this challenge should contain a variety of sugar skills
30:36Blown sugar, pressed sugar, sponge sugar
30:39Alan sugar
30:40Really?
30:41He's about to fill the bonbons with the coffee ganache
30:45The judges are expecting thin tempered shells
30:48It needs to be thin but if it is too thick then it will be just chocolate
30:52Delicious fillings
30:53This is the coconut and lime ganache
30:55And beautiful textures
30:57Putting some more buckwheat to give it a little more crunch
31:01All capped off with more tempered chocolate
31:06It's very hot now
31:08But if working with chocolate in a hot kitchen wasn't enough of a challenge
31:12I'm just worried for the chocolate
31:13If it's hot it won't be shiny
31:15The teams also face the task of building towering show pieces
31:19With sugar that needs to be fully set and robust enough to stand
31:24They did pick the hottest day to do this sir
31:27It's going to be interesting all these show pieces
31:29It's not really sad
31:31I think everything is too hot
31:34So what's going on?
31:36It's going to bend like this
31:40Mamma mia
31:42Today's not a good day for sugar
31:44As well as battling against the heat
31:46We are really in s***
31:47The teams have 90 confectionaries to finish
31:50I'm just making the spikes on the hedgehog
31:53Ah capybaras
31:54So we are using citric acid with sugar to coat them
32:00We've got a bit of popping candy
32:02It's going to be explosive
32:04Chefs you have 30 minutes left
32:06Oh my god
32:07You may start assembling your show pieces on your display tables
32:12Dangerous
32:21That's fine
32:23I don't drink coffee
32:24But why my hands are shaking?
32:27If the chefs have got their engineering right
32:29I don't know
32:30I don't know
32:31Their show pieces should stand tall
32:33Let me tell you
32:34Okay
32:39He's going, he's going
32:41Sorry
32:43Ben also there's going to be a smash
32:45And so far everyone's okay
32:46I'm a bit stressed
32:47A lot of things to do still
32:49Need to present everything
32:52Look at that
32:53There's flipping casters over there
32:55This is a train crash
33:01Careful
33:02It's gonna
33:04It's gonna bang
33:08Chefs, you have 10 minutes left
33:10Mama mia
33:11No, it's fine
33:14It's fine, it's fine
33:20Wow, wow, wow, wow
33:23We've got a break
33:24Careful, please
33:25Yeah
33:28Oh my god
33:29Even these are sticking
33:30Oh, everything's really sticky
33:32I found this, man
33:34This is falling
33:35It's hot, man
33:36What can we do?
33:37Everyone's gonna have the same issue, hopefully
33:46Is that the whole thing?
33:48It's gone
33:48It's gone
33:49It's gone
33:51Ah, I knew it
33:53I knew it
33:54Oh, amazing
33:56Shouldn't even be working on this table
34:01Shhh
34:04Oh, my God
34:06Oh, my God
34:08Oh, my God
34:11Oh, my God
34:12Chefs, you have one minute left
34:14I can't breathe
34:15How many?
34:1717
34:1918, 20, 22, 24, 26
34:23Bellissimo
34:23They're horrible.
34:25Chefs, your time is up.
34:27Please step away from your sugar showpieces.
34:30Pinito is on the floor now.
34:33Everything is gone. Everything is gone.
34:35I'm never touching sugar again, by the way.
34:38Thank you, chefs.
34:39There's nothing more that you can do.
34:41Please leave the kitchen.
34:43You guys have also had fun, huh?
34:54The teams return to the kitchen unaware
34:56that there's been a fourth sugar showpiece casualty.
35:00Oh, .
35:05Wow, that's a lot of showpiece.
35:15Six World of Candy sugar showpieces
35:17and their accompanying Pick-a-Mick Star Confectionary
35:21now face the judgement of Benoit and Cherish.
35:32Looking at your showpiece, I think it's really well done.
35:36I really like the seahorses, the turtle,
35:39your pool sugar coming out from the jellyfish.
35:42This is a beautiful showpiece.
35:44It's very original.
35:46There's plenty of great techniques in there.
35:48You always deliver.
35:50The only thing that I have to critic
35:52is that it's not as playful as I like it to be.
35:55I totally agree with Cherish.
35:56It's a very good showpiece, but it could be great.
35:59Could you please take us through your jelly?
36:02So we have made a fizzy apple jelly.
36:07The acidity is nice, but how I wish that you inject more apple.
36:11It could have been more enjoyable to eat.
36:13So what have we got in the chocolate?
36:14It's great.
36:15So it's hazelnut and buckwheat praline.
36:22First of all, I've got to commend you on the way you cast the shell.
36:27It's very thin.
36:28It's beautiful.
36:30Lovely flavours.
36:31Beautiful praline, hazelnut and buckwheat.
36:34It works very well.
36:35But the buckwheat chunks inside make me work very hard to actually eat it.
36:42Okay?
36:43But good job overall, I think.
36:44Thank you, Rosh.
36:45See you later.
36:52The gold mines does collapse sometimes.
36:55Yeah, that's what happened.
36:56The hedgehog was playing with the dynamite and boom.
36:59Technically, there was some issue here.
37:01There should have been more solidity within your main structural approach.
37:06So we start perhaps by discovering what we've got here.
37:09So we have a vanilla marshmallow.
37:11With the first glance, does it look like hedgehog?
37:14Not really.
37:17Lovely textures.
37:19The only thing is I'm a bit bored with the flavour.
37:21Next.
37:22Raspberry pat de fruit, TNT.
37:26Okay, the pat de fruit is cooked beautifully.
37:29Yes, I can taste the raspberry, but I want more acidity on the sugar.
37:34I want more fizzy.
37:35Yeah, we want that explosion we talked about.
37:37The popping candy is very weak.
37:39But thank you very much for your hard work, yeah?
37:50I'm in the world of candy.
37:52It's very colourful.
37:53It's playful.
37:54Chef, we have seen what you have done before.
37:57Incomplete.
37:58But today, you were very determined.
38:00The training has paid off.
38:02Yes, Chef.
38:03But let's find out what we've got with our pick and mix.
38:05Starting with the jelly.
38:07The mango, lime and chilli jelly we use.
38:10Ooh.
38:17There is a bit of heat in there.
38:18Love the flavour combination.
38:20Lime, mango.
38:21Whoo.
38:21This one is absolutely banging.
38:26It is zingy, it's tangy, it's fruity.
38:29It is out of the world.
38:31So what have we got in the chocolate?
38:33It's coconut and lime bonbons.
38:37It's okay.
38:38Nothing more, nothing less.
38:40If you could have toasted coconut, this will be a better piece of bonbon.
38:45Anyway, you've done a good job today.
38:47Yes.
38:48So well done.
38:48You should be very proud of yourself.
39:00Let's not beat around the bush.
39:01We have an issue.
39:02Uh-huh.
39:03Because that sugar should be standing strong and solid.
39:07You could tell that giant Ferris wheel was top-heavy as well and not cold enough.
39:12It's a shame because I like the fun element with you guys.
39:16Shall we play a little?
39:17Yes.
39:17Game or two once we can.
39:19So where are we supposed to throw this?
39:21Hit the donuts.
39:22So I need to eat this part here.
39:24Yeah.
39:24Win a bear, it says.
39:27Oh!
39:28You win a bear.
39:29For you, my dear.
39:31Cherish.
39:32Oh, oh.
39:32There you go.
39:33Oh, thank you.
39:33Okay, we've had a bit of fun.
39:36But now, the real deal.
39:38What have we got?
39:39It's an apple jelly.
39:42Mmm.
39:45Tastes like apple.
39:46Good?
39:47For me, it's very one tone.
39:48How I wish you put a little bit more acid outside to boost up the favor profile.
39:53It didn't get me excited.
39:54Okay.
39:55Okay.
39:55Last but not least.
39:56It's a salted caramel ganache with the peanuts.
40:01I love it.
40:02I really like that.
40:04I'm in the fun fair.
40:06Could you have done more?
40:07Yes.
40:08But this works for me.
40:11A little bit of a tough day in the kitchen.
40:14But thank you for your hard work and we'll let you go.
40:24I kind of recall you attempting to bring the showpiece to at least 80 cm in height and there
40:30was a very light heart that should feature at the very top.
40:34So here, there's quite a bit missing.
40:36I think it's actually very untidy.
40:38When you see this pick and mix, you can see that they start to melt.
40:42Okay.
40:43So the pick and mix.
40:44What have we got?
40:45Lime marshmallow with lime and apple gel sitting on the hot chip chocolate disc.
40:51Whoop.
40:51Ah.
40:52It sticks to me.
40:54Makes it very unpractical, isn't it?
40:56Mm-hmm.
41:01I feel the lime more than the apple.
41:04I think the texture is a little bit on the soft side.
41:07It's not as light and fluffy for a marshmallow.
41:10Let's hope the chocolate does better.
41:12So that's a 64 chocolate shell, a coffee, ganache inside.
41:21Your chocolate is very thinly cast and that is what I like.
41:24I feel the coffee.
41:25And it's well balanced with the dark chocolate.
41:28It works very well.
41:28We thank you very much for your hard work.
41:38To be fair, we see the complete showpiece.
41:41Yes.
41:41It was finished.
41:42It's colourful.
41:43It's playful.
41:44It's fun.
41:45When it comes to the structure of your showpiece, there are only discs of sugar stacked up together.
41:49And they should have lasted forever.
41:53Could you please take us through your marshmallow, please?
41:55So we've done a raspberry and poppy marshmallow and they have a gel of raspberry inside.
42:01What I really like is that because you inject the raspberry in between, then just push the marshmallow to the
42:09next level.
42:10Next.
42:10Capibala.
42:11Yeah.
42:11Talk to me about Capibala.
42:12This is Sebactone.
42:15Yeah.
42:15Okay.
42:15And we coat it with sugar and citric acid after.
42:24Okay.
42:25It is Sebactone.
42:27But it is very acidic.
42:28The acid kicks in and it stays on my palate.
42:32I am not enjoying eating this at all.
42:34This could work if it was tiny.
42:36If you had to eat the whole lot, it would not work.
42:40But you worked hard.
42:42We will see you a bit later.
42:45Thank you very much.
42:46Tough ground.
42:51Based on both challenges, Benoit and Cherish will now rank the teams and decide who is going through to the
42:57quarter-final.
42:59It is fun and it is elegantly put together.
43:03For the past few short pieces, they go big but they did not complete.
43:07Each and every week that passing by, we feel like we are learning and growing more.
43:12I look at it a little bit like a art form, you know.
43:15It has a presence but the fun element is not there.
43:19So next time, yeah, maybe we will try to bring more fun.
43:23Because every time, this is the only complaint we are having.
43:26It is a pile of rubble.
43:27I am really disappointed.
43:29It is quite frustrating because last week, they came in first.
43:32Tough day in the office.
43:33But I still think we've got a chance.
43:37I am not going to lie.
43:38Like, you never know.
43:39The short piece fell.
43:40After the time.
43:41After the, yes.
43:42But the sea back tongue jelly.
43:45I mean, it is massive isn't it?
43:46It is huge, isn't it?
43:47I don't think we have done enough to go through the quarters.
43:51Between yesterday and today.
43:53No.
44:02Chefs, after two days of testing challenges, the judges have ranked this round's order of excellence from first to last
44:09place.
44:10The judges thought that the team in first place had a good day yesterday and produced a beautiful show piece
44:16and pick and mix today.
44:18Congratulations, Auban and Avnit from the Stafford.
44:21You are through to the next round.
44:23The team in second place is Ashish and Loki from Edwardian Hotels. Congratulations.
44:32Valentina and Aurora take third place.
44:34Fourth is Emma and Floor.
44:36Which leaves us with Francesca and Alejandro and Suhas and Sergei from Sutton Hotel Collection.
44:43After much deliberation, Benoit and Cherish have decided that the team leaving the competition tonight is...
44:53It's Suhas and Sergei.
44:56Sorry guys.
44:58Everyone else, congratulations.
44:59You're through to the quarter-final.
45:01Heart sucks, man.
45:04Oh, we had a good time together.
45:06It's one of those experiences that you can't really share with anyone else because it's so hard.
45:12Me and Sergei, we're going to always be a team, no matter what.
45:15We're going to miss you guys.
45:17We will come back, man.
45:17We will come back.
45:19That's our next step.
45:20This time we're going to go to the finals.
45:23Today we were sure that we were going to go home because yesterday was a bad day.
45:29Today...
45:29Terrible.
45:30Terrible day.
45:31I can really believe that we've gone through and we have to do this all over again.
45:37All over again?
45:37Yeah.
45:38You did very, very well.
45:40Well done.
45:40Yes.
45:40That was very good, huh?
45:41Very happy, of course.
45:42I was really sure that it's going to be Ashish and Loki on the first step.
45:48But yeah, we got it.
45:50Santé?
45:51Cheers.
45:52Cheers, madame.
45:53We touched the quarterfinal.
45:55Yeah!
45:57I mean, final six, to be in the second, that's a huge thing.
46:01So yeah, we're just going to keep up this pace.
46:06Next time.
46:07Ooh, that's horrible.
46:09The quarterfinal.
46:10Yeah!
46:12Takes a nightmarish turn.
46:14Well, it's a horror show, but for the wrong reason, really.
46:17With the Circus of Horrors piñata challenge.
46:20I don't like looking at the crowd.
46:22It's staring at me.
46:23Who will smash it?
46:24And whose dreams will come crashing down?
46:27Oh!
46:28No!
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