1 00:00:10,760 --> 00:00:12,400 Let's go, let's go! 2 00:00:14,320 --> 00:00:16,040 (ALL TALK AT ONCE) 3 00:00:18,360 --> 00:00:20,480 Oh! What is this? 4 00:00:20,480 --> 00:00:22,360 Yesterday, I had a bit of a scare in the kitchen, 5 00:00:22,360 --> 00:00:24,320 and I was pretty close to going home. 6 00:00:24,320 --> 00:00:25,840 But, today, I'm still here. 7 00:00:25,840 --> 00:00:26,960 I'm in the top 15 8 00:00:26,960 --> 00:00:29,080 and it's a pretty nice achievement. 9 00:00:29,080 --> 00:00:31,400 Today is an opportunity to redeem myself. 10 00:00:31,400 --> 00:00:33,680 Alright, everybody! Pick a bench! 11 00:00:33,680 --> 00:00:37,240 Just two, by two, by two, by two. 12 00:00:37,240 --> 00:00:39,160 I'm looking at the benches in front of me. 13 00:00:39,160 --> 00:00:41,120 They're all set up in pairs. 14 00:00:41,120 --> 00:00:43,240 I think we're gonna verse each other today. 15 00:00:43,240 --> 00:00:44,920 Oh. 16 00:00:44,920 --> 00:00:45,920 We're next to each other. 17 00:00:49,880 --> 00:00:53,080 Morning, everyone. CONTESTANTS: Morning. 18 00:00:53,080 --> 00:00:54,720 I hope you're ready to have some fun. 19 00:00:54,720 --> 00:00:57,400 Yeah. Yeah. 20 00:00:58,440 --> 00:00:59,880 As you've seen all week, 21 00:00:59,880 --> 00:01:02,600 we've been celebrating perfect pairs. 22 00:01:05,239 --> 00:01:08,520 There's another one waiting right in front of you 23 00:01:08,520 --> 00:01:10,119 under the cloche. 24 00:01:10,119 --> 00:01:11,679 Oh, my God. 25 00:01:11,679 --> 00:01:12,679 Hmm... 26 00:01:12,679 --> 00:01:15,119 Any guesses as to what could be under there? 27 00:01:16,119 --> 00:01:17,600 EMILY: A pair. 28 00:01:18,679 --> 00:01:20,119 She's taking it literally. 29 00:01:22,039 --> 00:01:24,600 Emily, A pair of what? A pair of pears. 30 00:01:24,600 --> 00:01:26,800 (LAUGHTER) A pair of pears. 31 00:01:26,800 --> 00:01:28,840 Casper, what do you think's under there? 32 00:01:28,840 --> 00:01:30,400 I would like, like, I don't know, 33 00:01:30,400 --> 00:01:32,040 fig and blue cheese or something - that'd be fun. 34 00:01:33,960 --> 00:01:36,360 That's a great pair. 35 00:01:36,360 --> 00:01:38,080 Let's find out. 36 00:01:39,160 --> 00:01:40,520 You can lift your lids... 37 00:01:42,280 --> 00:01:43,680 ..now! 38 00:01:43,680 --> 00:01:47,120 (ALL EXCLAIM) 39 00:01:47,120 --> 00:01:48,840 It's Reese's Peanut Butter Cups! 40 00:01:50,160 --> 00:01:51,320 OK. 41 00:01:52,520 --> 00:01:57,080 Thin milk chocolate. Smooth, salty peanut butter. 42 00:01:57,080 --> 00:01:58,880 The ultimate duo. 43 00:02:00,120 --> 00:02:01,200 Wow. 44 00:02:02,240 --> 00:02:03,800 Go on, have a bite. Enjoy it! 45 00:02:08,680 --> 00:02:11,240 Peanut butter and chocolate. Definitely a perfect pairing. 46 00:02:11,240 --> 00:02:12,760 When I was little, 47 00:02:12,760 --> 00:02:14,480 Reese's Peanut Butter Cups 48 00:02:14,480 --> 00:02:17,040 was like the holy grail of chocolate 49 00:02:17,040 --> 00:02:18,800 because it was American. 50 00:02:18,800 --> 00:02:20,120 And you'd watch it on, like, movies and stuff, 51 00:02:20,120 --> 00:02:21,240 and you'd be like, 52 00:02:21,240 --> 00:02:22,640 "That's so out of reach." 53 00:02:22,640 --> 00:02:23,880 Um, but it's also like 54 00:02:23,880 --> 00:02:26,160 my guilty pleasure ice-cream flavour. 55 00:02:26,160 --> 00:02:27,600 Can you chuck us one? 56 00:02:29,760 --> 00:02:31,560 Thank you. All good. 57 00:02:33,400 --> 00:02:34,640 Yeah. They're good. 58 00:02:34,640 --> 00:02:38,560 Chocolate and peanuts are not the only perfect pair 59 00:02:38,560 --> 00:02:40,440 in today's challenge... 60 00:02:40,440 --> 00:02:41,760 We are! 61 00:02:41,760 --> 00:02:43,880 It takes two to tango. 62 00:02:43,880 --> 00:02:45,560 So take a look at the person 63 00:02:45,560 --> 00:02:47,600 next to you and say, "Howdy, partner!" 64 00:02:47,600 --> 00:02:49,960 (LAUGHTER) 65 00:02:49,960 --> 00:02:51,120 Yes. 66 00:02:52,920 --> 00:02:54,600 Finally. Finally. 67 00:02:56,640 --> 00:02:58,880 Are you happy? I'm very happy. 68 00:02:58,880 --> 00:03:00,080 I'm so stoked. 69 00:03:00,080 --> 00:03:01,360 So glad I'm here. 70 00:03:03,280 --> 00:03:05,480 Each row is now a team of two. 71 00:03:05,480 --> 00:03:07,400 You'll be cooking in pairs. 72 00:03:07,400 --> 00:03:11,080 So, team one, the Backwards Hat Bandits... 73 00:03:12,480 --> 00:03:13,720 ..we've got Aaron and Jack. 74 00:03:13,720 --> 00:03:15,680 Behind them, Jackie and Emily. 75 00:03:15,680 --> 00:03:16,960 Then Annabel and Hannah. 76 00:03:18,280 --> 00:03:19,840 Petro and Casper. 77 00:03:19,840 --> 00:03:22,240 Lydia and Alyona. 78 00:03:22,240 --> 00:03:24,600 Luke and Grace, you're a duo now. 79 00:03:24,600 --> 00:03:26,680 And, Dot and Pat, you're a pair. 80 00:03:29,240 --> 00:03:30,920 Yay! Whoo! 81 00:03:30,920 --> 00:03:33,560 How fun! We've been wanting to cook for ages together, 82 00:03:33,560 --> 00:03:35,160 so this is going to be a good day. 83 00:03:35,160 --> 00:03:36,560 Pumped. 84 00:03:36,560 --> 00:03:39,040 Hopefully that little taste test, 85 00:03:39,040 --> 00:03:40,400 it sparked some ideas, 86 00:03:40,400 --> 00:03:43,560 because, together, you're making 87 00:03:43,560 --> 00:03:46,880 a sweet dish featuring chocolate and peanut. 88 00:03:48,840 --> 00:03:51,920 You've got 75 minutes to work together 89 00:03:51,920 --> 00:03:55,640 as a duo to make a delicious dessert. 90 00:03:58,240 --> 00:04:01,000 Everything you need, it's in the pantry 91 00:04:01,000 --> 00:04:02,400 and the garden is open. 92 00:04:02,400 --> 00:04:04,840 Remember, this must be 93 00:04:04,840 --> 00:04:07,280 a chocolate and peanut-forward dish. 94 00:04:07,280 --> 00:04:11,120 Don't let any other flavours steal the show. 95 00:04:12,600 --> 00:04:14,880 And heads up - 96 00:04:14,880 --> 00:04:16,160 the bottom two teams 97 00:04:16,160 --> 00:04:19,160 will be cooking in tomorrow's elimination. 98 00:04:22,840 --> 00:04:24,880 Vinnie, you didn't cook yesterday, 99 00:04:24,880 --> 00:04:27,040 so, unfortunately, you'll be joining them. 100 00:04:27,040 --> 00:04:30,400 Oh, and one last thing. 101 00:04:32,080 --> 00:04:36,640 You need to make four serves of your dessert... 102 00:04:39,040 --> 00:04:40,040 ..s'il vous plait. 103 00:04:41,520 --> 00:04:43,080 We can do that. 104 00:04:43,080 --> 00:04:45,040 So, if you are ready, 105 00:04:45,040 --> 00:04:48,000 your time starts... 106 00:04:49,840 --> 00:04:50,840 ..now! 107 00:04:50,840 --> 00:04:52,600 Come on, let's go! 108 00:04:52,600 --> 00:04:56,000 Alright, Casper. What are we thinking? 109 00:04:56,000 --> 00:04:58,000 First things first is getting that concept down. 110 00:04:58,000 --> 00:05:01,440 I'd love to do, like, a tart. 111 00:05:01,440 --> 00:05:03,520 I think if we can come up with a clear concept 112 00:05:03,520 --> 00:05:05,880 and see how we can draw on both people's strengths, 113 00:05:05,880 --> 00:05:08,840 we're in a really great spot to be safe. 114 00:05:08,840 --> 00:05:11,400 Could you do chocolate filo pastry? 115 00:05:11,400 --> 00:05:13,080 No. 116 00:05:13,080 --> 00:05:15,520 So I'm thinking cake down the bottom 117 00:05:15,520 --> 00:05:17,520 and maybe tempura disc of chocolate. 118 00:05:17,520 --> 00:05:19,479 I'm thinking maybe, like, an ice-cream. 119 00:05:19,479 --> 00:05:22,159 Like a peanut butter with maybe, like, chocolate fudge 120 00:05:22,159 --> 00:05:24,080 or, like, throughout, like a swirl. 121 00:05:24,080 --> 00:05:26,000 I know normally I go crazy, 122 00:05:26,000 --> 00:05:27,320 but I want to keep it simple for us 123 00:05:27,320 --> 00:05:29,200 because, like, you know, we're really good friends 124 00:05:29,200 --> 00:05:31,240 and I wouldn't want either of us to feel the burden 125 00:05:31,240 --> 00:05:33,800 of us going to elimination tomorrow together. 126 00:05:33,800 --> 00:05:35,440 I was thinking of a tuile. 127 00:05:35,440 --> 00:05:37,640 Being a team, absolutely feel the pressure. 128 00:05:37,640 --> 00:05:39,560 I'm cooking with someone else who might suffer 129 00:05:39,560 --> 00:05:42,000 the same consequence of my decisions, 130 00:05:42,000 --> 00:05:44,160 and I just never want to be in that position. 131 00:05:44,160 --> 00:05:46,560 Grab the ice-cream stuff now, and then we'll go from there. 132 00:05:46,560 --> 00:05:48,960 Take this so I can go shopping? Yeah. 133 00:05:51,919 --> 00:05:54,879 Let's do it. We are gonna smash this! 134 00:06:04,319 --> 00:06:06,279 Holy Dooley, look at this. 135 00:06:06,279 --> 00:06:08,359 Peanut, chocolate, peanut, chocolate. 136 00:06:08,359 --> 00:06:09,679 How are we meant to get this stuff? Just... 137 00:06:09,679 --> 00:06:11,999 Here. Yeah, but what do I put it in? 138 00:06:11,999 --> 00:06:14,479 Here. Oh, my gosh, look how hard this is. 139 00:06:14,479 --> 00:06:17,359 But what do I put that in? In your mouth. 140 00:06:17,359 --> 00:06:19,119 You're so helpful. 141 00:06:21,319 --> 00:06:23,119 Oh, no. Argh! 142 00:06:23,119 --> 00:06:24,159 Vinnie! 143 00:06:28,359 --> 00:06:30,239 Thanks. I was waiting for it. 144 00:06:30,239 --> 00:06:32,559 I was waiting for when I was gonna get one. 145 00:06:33,719 --> 00:06:35,399 This is a good one, right? 146 00:06:35,399 --> 00:06:38,039 I think, like, I don't think they were expecting this today. 147 00:06:38,039 --> 00:06:39,159 No, not at all. 148 00:06:39,159 --> 00:06:40,999 Perfect Pairs continues and they're now 149 00:06:40,999 --> 00:06:42,399 in the perfect pair of their benches. 150 00:06:42,399 --> 00:06:43,639 And I love this challenge 151 00:06:43,639 --> 00:06:45,879 because it's the first time we've kind of asked them 152 00:06:45,879 --> 00:06:48,159 to bring four perfect dishes. 153 00:06:48,159 --> 00:06:51,079 Yeah. And so they should, because there are two of them. 154 00:06:51,079 --> 00:06:52,999 It's sort of like a mini team challenge. 155 00:06:52,999 --> 00:06:55,639 So think of it as 75 minutes times two. 156 00:06:55,639 --> 00:06:57,319 How much can you do in that time? 157 00:06:57,319 --> 00:06:58,879 They really have to communicate. 158 00:06:58,879 --> 00:07:00,199 They have to be on the same page. 159 00:07:00,199 --> 00:07:01,959 And they have to present four dishes 160 00:07:01,959 --> 00:07:03,079 that are also really consistent. 161 00:07:03,079 --> 00:07:05,599 I'm very interested to see what they do 162 00:07:05,599 --> 00:07:06,959 with the flavour combos here, 163 00:07:06,959 --> 00:07:09,439 because peanuts and chocolate in the wrong hands 164 00:07:09,439 --> 00:07:11,439 can be quite sweet, right? 165 00:07:11,439 --> 00:07:13,199 I think that's a really good point. 166 00:07:13,199 --> 00:07:16,199 I do want to see someone stick their neck out 167 00:07:16,199 --> 00:07:18,039 a little bit and indicate to us, 168 00:07:18,039 --> 00:07:20,279 "Hey, I really understand flavours 169 00:07:20,279 --> 00:07:21,879 "and I'm going to do something a little extra, 170 00:07:21,879 --> 00:07:24,999 "but still make the chocolate and the peanut the hero." 171 00:07:24,999 --> 00:07:26,239 Yeah. 172 00:07:26,239 --> 00:07:29,399 Anything nutty with chocolate is easy. Yeah. 173 00:07:29,399 --> 00:07:30,719 So what we want 174 00:07:30,719 --> 00:07:34,319 is make sure they find an assemblage, 175 00:07:34,319 --> 00:07:36,359 the two of them as a duo, 176 00:07:36,359 --> 00:07:40,280 which is a little bit more refined or more exciting. 177 00:07:40,280 --> 00:07:42,719 And, today, you don't want to be in the bottom two. 178 00:07:42,719 --> 00:07:43,880 That's it. 179 00:07:44,920 --> 00:07:46,440 DOT: We can do this. 180 00:07:46,440 --> 00:07:47,640 I'm feeling great. 181 00:07:47,640 --> 00:07:49,599 Me and Dot have been trying to get on 182 00:07:49,599 --> 00:07:51,919 a team together for a few weeks, 183 00:07:51,919 --> 00:07:53,879 so I'm stoked to be on a team with Dot. 184 00:07:55,199 --> 00:07:58,119 Today, we're making a chocolate peanut banoffee pie. 185 00:07:58,119 --> 00:08:00,599 Dot's onto the creme patissiere 186 00:08:00,599 --> 00:08:04,239 and I'm doing the shortcrust pastry. 187 00:08:04,239 --> 00:08:05,879 And then as the cook develops, 188 00:08:05,879 --> 00:08:07,039 we'll obviously jump in 189 00:08:07,039 --> 00:08:08,280 and help each other where we need. 190 00:08:08,280 --> 00:08:11,359 Do you want any vanilla in the creme pat? 191 00:08:11,359 --> 00:08:13,280 I did grab some. I think that might be... 192 00:08:13,280 --> 00:08:15,200 I always like vanilla in my stuff. 193 00:08:15,200 --> 00:08:16,560 The stakes are high today. 194 00:08:18,120 --> 00:08:20,280 The bottom two teams are going into elimination. 195 00:08:20,280 --> 00:08:21,600 I'm not just doing this for myself. 196 00:08:21,600 --> 00:08:24,240 I'm doing this for Pat, and Pat's also doing it for me. 197 00:08:26,120 --> 00:08:29,960 You don't want to be responsible for a particular element or idea 198 00:08:29,960 --> 00:08:31,880 that kind of sends us both into an elimination. 199 00:08:31,880 --> 00:08:33,720 At any stage, if you think 200 00:08:33,720 --> 00:08:34,880 I'm trying to add too many things, 201 00:08:34,880 --> 00:08:36,000 Dot, feel free to yell. 202 00:08:36,000 --> 00:08:37,919 No, I think at the moment we're doing good. 203 00:08:37,919 --> 00:08:40,000 Our strategy today is to do it simple, 204 00:08:40,000 --> 00:08:41,360 do it well and really nail it. 205 00:08:46,400 --> 00:08:48,520 ANNABEL: Do you need any cut up chocolate? 206 00:08:48,520 --> 00:08:49,800 No. 207 00:08:49,800 --> 00:08:51,880 I'm pretty happy with this dessert challenge. 208 00:08:51,880 --> 00:08:53,520 There's 75 minutes on the clock today 209 00:08:53,520 --> 00:08:55,319 and there's two of us cooking, 210 00:08:55,319 --> 00:08:57,800 so we want to try and push a little bit more 211 00:08:57,800 --> 00:08:58,719 to impress the judges. 212 00:09:00,040 --> 00:09:02,360 We want to do an elevated fine-dining version 213 00:09:02,360 --> 00:09:04,360 of a Reese's Peanut Butter Cup. 214 00:09:04,360 --> 00:09:06,400 Hey, ladies. How are we? Hi! 215 00:09:06,400 --> 00:09:08,240 Yeah, good! OK, are we gonna blow us away? 216 00:09:08,240 --> 00:09:09,280 Yeah. Yeah? 217 00:09:09,280 --> 00:09:10,720 Duh. With what? 218 00:09:10,720 --> 00:09:12,160 We're gonna do like 219 00:09:12,160 --> 00:09:14,960 a chocolate peanut tart shell case. 220 00:09:14,960 --> 00:09:17,200 Yeah. We're going to do a passionfruit caramel 221 00:09:17,200 --> 00:09:18,600 with some peanut suet in the bottom. 222 00:09:18,600 --> 00:09:20,440 We're gonna do a chocolate cremeux. 223 00:09:20,440 --> 00:09:23,600 We're gonna hopefully do a tempered chocolate shard, 224 00:09:23,600 --> 00:09:25,480 a bit of freeze-dried passionfruit, 225 00:09:25,480 --> 00:09:26,920 and then a scoop of peanut ice-cream on top. 226 00:09:26,920 --> 00:09:28,760 Yes, you are! Yes! 227 00:09:28,760 --> 00:09:30,680 And, yes! And, yes! Yes! 228 00:09:30,680 --> 00:09:32,240 Is that going to blow them away? 229 00:09:32,240 --> 00:09:37,040 Just please keep our vibes high when they come to the table. 230 00:09:37,040 --> 00:09:39,760 Make 'em perfect. Yeah. 231 00:09:39,760 --> 00:09:41,080 Good luck, ladies. It'll be sweet. 232 00:09:41,080 --> 00:09:42,920 Thanks, guys. We have loads of time. 233 00:09:42,920 --> 00:09:44,160 Don't say that, Annabel! 234 00:09:45,440 --> 00:09:46,600 The judges are happy. 235 00:09:46,600 --> 00:09:48,880 They were excited. 236 00:09:48,880 --> 00:09:50,960 They were stoked when we told them our dish. Yeah. 237 00:09:50,960 --> 00:09:53,200 Now we just have to deliver. Yeah. 238 00:09:53,200 --> 00:09:54,680 Perfect. 239 00:09:54,680 --> 00:09:56,200 There's a lot of elements and a lot of technique 240 00:09:56,200 --> 00:09:57,360 that's going into this dish. 241 00:09:57,360 --> 00:09:59,080 Are we gonna do this? 242 00:09:59,080 --> 00:10:00,960 And I think it's just enough time to get it done. 243 00:10:00,960 --> 00:10:02,880 And then we need to make sure there's enough time 244 00:10:02,880 --> 00:10:06,960 to finesse the plating so that it looks as elegant as possible. 245 00:10:06,960 --> 00:10:08,840 We need to get cracking today. 246 00:10:08,840 --> 00:10:10,520 Yeah, absolutely. Yeah, yeah. 247 00:10:12,120 --> 00:10:14,000 Oh, that's yummy! Yummy? 248 00:10:15,600 --> 00:10:16,760 Mm. 249 00:10:16,760 --> 00:10:19,319 (IN FRENCH) 250 00:10:22,800 --> 00:10:25,040 60 minutes to go! 251 00:10:25,040 --> 00:10:26,439 VINNIE: Go, guys, keep it up! 252 00:10:26,439 --> 00:10:28,359 Let's go, Em, we got this. 253 00:10:28,359 --> 00:10:29,800 Go, bro! I'm feeling really good. 254 00:10:29,800 --> 00:10:31,920 Me and Em get along really well, 255 00:10:31,920 --> 00:10:34,240 so I'm very excited to be on her team today. 256 00:10:37,000 --> 00:10:39,680 Today, we're gonna do a little layered dessert, 257 00:10:39,680 --> 00:10:41,199 so it's going to be a little crumble 258 00:10:41,199 --> 00:10:42,400 with peanut butter, 259 00:10:42,400 --> 00:10:44,439 chocolate fudge ice-cream with a swirl. 260 00:10:44,439 --> 00:10:48,800 And we're gonna do like a little tuile on top as well. 261 00:10:49,839 --> 00:10:51,319 VINNIE: Big Az! 262 00:10:52,959 --> 00:10:54,959 What's poppin', big papi? How's it going? 263 00:10:54,959 --> 00:10:57,599 Yeah, not bad. Look at that. Yeah, beautiful. 264 00:10:57,599 --> 00:11:00,040 I actually feel really good. Um, I'm with Jack today, 265 00:11:00,040 --> 00:11:03,079 and we're making a peanut tart, 266 00:11:03,079 --> 00:11:04,959 so we've got a chocolate creme pat 267 00:11:04,959 --> 00:11:06,959 and a peanut butter creme diplomat. 268 00:11:06,959 --> 00:11:08,920 Some peanut praline as well to go on top. 269 00:11:08,920 --> 00:11:11,520 So, yeah, hopefully we can make four identical ones 270 00:11:11,520 --> 00:11:13,199 and make it all taste good as well. 271 00:11:13,199 --> 00:11:14,680 Are you feeling good, Grace? 272 00:11:14,680 --> 00:11:15,719 Yeah. I'm feeling good. 273 00:11:15,719 --> 00:11:17,680 We're gonna absolutely smash this. 274 00:11:17,680 --> 00:11:19,880 Grace, what are you making? 275 00:11:19,880 --> 00:11:22,040 We're doing profiteroles 276 00:11:22,040 --> 00:11:23,959 with peanut butter whisky ice-cream. 277 00:11:23,959 --> 00:11:26,560 Yeah. Nice. And what's inside? Nothing? 278 00:11:26,560 --> 00:11:28,160 The ice-cream. Oh, sick! 279 00:11:28,160 --> 00:11:30,199 It's just profiterole. Yeah, yeah, yeah, yeah, yeah. 280 00:11:30,199 --> 00:11:32,599 Grace is gonna do the ice-cream and I'm gonna do the choux. 281 00:11:32,599 --> 00:11:34,599 This is Luke and I's third time 282 00:11:34,599 --> 00:11:36,800 being in a team challenge together. 283 00:11:36,800 --> 00:11:37,880 Oh, that's good. Good? 284 00:11:37,880 --> 00:11:40,320 We're an iconic duo. 100%. 285 00:11:40,320 --> 00:11:43,000 I get the peanut butter, but can we smash it home 286 00:11:43,000 --> 00:11:44,680 a bit more somehow? Yeah. 287 00:11:44,680 --> 00:11:46,599 We're, like on par with salt and pepper. 288 00:11:47,759 --> 00:11:50,039 Knife and fork. Yeah. Knife and fork. 289 00:11:50,039 --> 00:11:52,439 It looks unreal, Luke. 290 00:11:53,799 --> 00:11:55,079 Hell, yeah. 291 00:11:55,079 --> 00:11:57,359 Our food is exciting and fun flavours. 292 00:11:57,359 --> 00:11:59,519 And, like, I'm thinking for the challenge today, 293 00:11:59,519 --> 00:12:01,639 like, we're gonna be different to everyone else. 294 00:12:01,639 --> 00:12:04,279 And I think we can absolutely smash this thing out. 295 00:12:04,279 --> 00:12:06,759 We'll put some ice on the bottom. 296 00:12:10,359 --> 00:12:13,119 CASPER: Just chopping up the chocky for tempering. PETRO: Yeah. 297 00:12:13,119 --> 00:12:15,479 But then we've got salted caramel. 298 00:12:15,479 --> 00:12:16,599 You could start it out if you want. 299 00:12:16,599 --> 00:12:17,839 Yeah. 300 00:12:17,839 --> 00:12:21,799 Staying out of the bottom two teams is, yeah, crucial today 301 00:12:21,799 --> 00:12:24,759 because, you know, tomorrow is elimination. 302 00:12:24,759 --> 00:12:28,239 Have you made many caramels? Not many. 303 00:12:28,239 --> 00:12:31,599 Casper has had some great success cooking desserts, 304 00:12:31,599 --> 00:12:34,719 and I haven't so, so... 305 00:12:34,719 --> 00:12:37,040 So I'm gonna let Casper take the lead today. 306 00:12:37,040 --> 00:12:39,319 So two part sugar, one part cream? 307 00:12:39,319 --> 00:12:41,920 Uh, yeah. Sounds about right to me. 308 00:12:41,920 --> 00:12:43,680 I think key for me is going to be 309 00:12:43,680 --> 00:12:46,160 recognising those strengths that Petro has, 310 00:12:46,160 --> 00:12:48,360 and then that real, like, clear division 311 00:12:48,360 --> 00:12:51,360 of tasks so that we're using that time effectively. 312 00:12:51,360 --> 00:12:53,560 Are we talking to you, Casper, or to Petro? 313 00:12:53,560 --> 00:12:55,440 Uh, both. Ooh! Yeah, get over here, Petro. 314 00:12:55,440 --> 00:12:57,760 You have to come closer for us if you want to both chat. 315 00:12:57,760 --> 00:12:59,280 So we've got Petro on the caramel, 316 00:12:59,280 --> 00:13:00,440 so maybe let's watch that. 317 00:13:00,440 --> 00:13:01,880 Yeah. Let's all watch the caramel. 318 00:13:01,880 --> 00:13:03,520 Between four of us, we'll get it right. 319 00:13:03,520 --> 00:13:05,240 What are you making, fellas? 320 00:13:05,240 --> 00:13:07,000 So we're gonna do a tart. 321 00:13:07,000 --> 00:13:08,440 We're gonna do it kind of like 322 00:13:08,440 --> 00:13:09,840 in the shape of a peanut butter cup. 323 00:13:09,840 --> 00:13:11,960 Oh, cute! Chocolate tart shell. 324 00:13:11,960 --> 00:13:15,320 Got a peanut butter cremeux, salted caramel. 325 00:13:15,320 --> 00:13:16,760 And then I'm gonna temper some chocolate. 326 00:13:16,760 --> 00:13:18,080 Just do some, like, shards on top. 327 00:13:18,080 --> 00:13:19,520 So you're basically recreating 328 00:13:19,520 --> 00:13:21,800 a peanut butter cup in tart form? 329 00:13:21,800 --> 00:13:23,240 Pretty much. 330 00:13:23,240 --> 00:13:26,760 Yeah, probably, like, maybe a bit safe today. 331 00:13:26,760 --> 00:13:28,840 Look, I think if we can nail the flavours, 332 00:13:28,840 --> 00:13:30,080 then if we're up against tarts, 333 00:13:30,080 --> 00:13:31,600 hopefully we can put ourselves above. 334 00:13:31,600 --> 00:13:33,360 Well, you are up against tarts. 335 00:13:37,800 --> 00:13:40,920 OK, so if we slot ourselves in the middle, we might be... 336 00:13:40,920 --> 00:13:42,520 That might be the name of the game today. 337 00:13:42,520 --> 00:13:44,360 I mean, it's one of those things, right? 338 00:13:44,360 --> 00:13:47,320 We're coming to the middle of the competition 339 00:13:47,320 --> 00:13:50,280 where being in the middle can be the thing that gets you. 340 00:13:50,280 --> 00:13:52,520 Shoot for the middle and you miss, 341 00:13:52,520 --> 00:13:53,720 you know where that leaves you. 342 00:13:53,720 --> 00:13:56,440 Yeah. On the bottom. 343 00:14:02,320 --> 00:14:03,600 I know you guys are playing it safe, 344 00:14:03,600 --> 00:14:05,800 but there's playing it safe, 345 00:14:05,800 --> 00:14:07,040 and then there's bringing up 346 00:14:07,040 --> 00:14:09,320 four underwhelming versions of this dish. 347 00:14:09,320 --> 00:14:11,480 Bring it home, lads. Come on. You got it. 348 00:14:11,480 --> 00:14:14,280 OK. Thanks, judges. 349 00:14:14,280 --> 00:14:15,680 Originally, we thought 350 00:14:15,680 --> 00:14:17,360 "There's no prize for winning today, 351 00:14:17,360 --> 00:14:18,360 "so we just want 352 00:14:18,360 --> 00:14:20,520 "to do a really safe dish." 353 00:14:20,520 --> 00:14:22,160 But, like Andy says, 354 00:14:22,160 --> 00:14:24,360 if you shoot for the middle and miss, 355 00:14:24,360 --> 00:14:25,960 you end up in the bottom. 356 00:14:27,400 --> 00:14:29,200 I reckon there might be something that we can give 357 00:14:29,200 --> 00:14:31,520 a, you know, just a bit of zhoosh. We can move up. 358 00:14:31,520 --> 00:14:32,800 So we've got the gears turning in our head. 359 00:14:34,400 --> 00:14:35,960 We'll see what we can do. 360 00:14:38,600 --> 00:14:41,240 I'm feeling great. Chocolate and peanut butter. 361 00:14:41,240 --> 00:14:42,800 Great combination. 362 00:14:42,800 --> 00:14:44,720 It's gonna be great working with Lydia. 363 00:14:44,720 --> 00:14:48,480 I think we have a great pair of tastebuds going on here. 364 00:14:48,480 --> 00:14:51,360 We're working well together so far, so we should be great. 365 00:14:52,960 --> 00:14:54,400 Today, we're going to make 366 00:14:54,400 --> 00:14:57,160 a chocolate peanut butter swirl cake 367 00:14:57,160 --> 00:14:58,920 with a vanilla ice-cream 368 00:14:58,920 --> 00:15:01,360 with some peanut butter through it, 369 00:15:01,360 --> 00:15:04,640 a tempered chocolate disc and a chilli caramel. 370 00:15:04,640 --> 00:15:07,000 Are you happy with the cake? Let's see. 371 00:15:07,000 --> 00:15:08,240 Looks good. 372 00:15:08,240 --> 00:15:09,240 While Alyona's 373 00:15:09,240 --> 00:15:12,320 working on the cake, I'm starting on the ice-cream. 374 00:15:14,200 --> 00:15:17,440 The battle of the glucose. Bloody hell. 375 00:15:17,440 --> 00:15:19,520 It takes a while for it to churn, 376 00:15:19,520 --> 00:15:23,080 so I need to get that chilled as quickly as possible 377 00:15:23,080 --> 00:15:25,440 so we can get into the ice-cream churn now. 378 00:15:25,440 --> 00:15:27,400 Come on. 379 00:15:27,400 --> 00:15:29,840 I'm not sure how I'm chilling this down more. 380 00:15:29,840 --> 00:15:32,360 I'm just going to put it in the blast chiller for a bit. 381 00:15:32,360 --> 00:15:33,880 Today, we're not going in the bottom. 382 00:15:33,880 --> 00:15:36,040 We're going to bring it. Yeah, we're going to bring it. 383 00:15:37,680 --> 00:15:40,000 Alright. It's churning. 384 00:15:40,000 --> 00:15:42,160 You should be one team and one dream today! 385 00:15:42,160 --> 00:15:43,720 You've got 40 minutes to go! 386 00:15:44,960 --> 00:15:46,600 EMILY: Alright, let's hustle, Jackie. 387 00:15:46,600 --> 00:15:47,880 JACKIE: Let's go. 388 00:15:49,520 --> 00:15:53,000 The dark chocolateness of that! 389 00:15:53,000 --> 00:15:55,680 Itches. Salt, a little bit of salt? 390 00:15:55,680 --> 00:15:57,880 Alright, that's the chocky you're gonna pour in 391 00:15:57,880 --> 00:15:58,880 once it's thick. Yep. 392 00:15:58,880 --> 00:16:00,280 DOT: OK, that looks like legitimate caramel, 393 00:16:00,280 --> 00:16:01,280 the colour of it. 394 00:16:01,280 --> 00:16:02,440 PAT: Get it on the heat. 395 00:16:02,440 --> 00:16:04,000 Ow! Are you alright? 396 00:16:04,000 --> 00:16:06,280 Yeah, steamy. VINNIE: Dot, what are you making? 397 00:16:06,280 --> 00:16:08,320 We're doing a little banoffee pie. 398 00:16:08,320 --> 00:16:10,400 Oh, nice. Is that caramel? Yeah. 399 00:16:10,400 --> 00:16:11,960 It smells so good. Oh, good. 400 00:16:11,960 --> 00:16:13,640 I can smell it over there. Oh, good! 401 00:16:13,640 --> 00:16:16,520 Burnt all my fingers, but I think we've got caramel. 402 00:16:16,520 --> 00:16:18,480 At this point in time, I'm pretty happy. 403 00:16:18,480 --> 00:16:20,640 We're in a good spot. We've got our pastry resting. 404 00:16:20,640 --> 00:16:23,040 What are your thoughts? That's looking good. 405 00:16:23,040 --> 00:16:24,840 Do you want to get the chocolate in there? 406 00:16:24,840 --> 00:16:27,000 Yeah, I'll do it off the heat though. Yeah. 407 00:16:27,000 --> 00:16:28,520 We're kind of jumping between jobs as well. 408 00:16:28,520 --> 00:16:30,600 So we're kind of starting things, handing it over. 409 00:16:30,600 --> 00:16:32,320 Do you put a little bit of butter in your creme pat? 410 00:16:32,320 --> 00:16:34,040 Yeah, definitely. Do you want me to throw it in? 411 00:16:34,040 --> 00:16:35,200 Yeah. 412 00:16:35,200 --> 00:16:37,840 I'm happy Pat's here. He can take over the creme pat. 413 00:16:37,840 --> 00:16:39,280 That's a beautiful colour. 414 00:16:40,280 --> 00:16:41,680 There's a real flow in the kitchen today 415 00:16:41,680 --> 00:16:42,960 which is nice. 416 00:16:42,960 --> 00:16:45,760 Howdy, guys. Hello. How are you? 417 00:16:45,760 --> 00:16:46,960 What are we doing? 418 00:16:46,960 --> 00:16:49,120 We're doing a kind of a play with the nuts 419 00:16:49,120 --> 00:16:50,920 and the chocolate and some banana. 420 00:16:50,920 --> 00:16:52,680 So, like, a choc peanut banoffee pie. 421 00:16:52,680 --> 00:16:54,360 Yeah, Why not? Yeah. Great. It works. 422 00:16:54,360 --> 00:16:56,160 And what kind of crust are you doing? 423 00:16:56,160 --> 00:16:58,199 Chocolate shortcrust. Chocolate shortcrust? 424 00:16:58,199 --> 00:17:00,319 Yeah. So there's no sugar in the pastry, though. 425 00:17:00,319 --> 00:17:01,479 So it's just more of a bitter... 426 00:17:01,479 --> 00:17:03,800 Yeah, more a bitter cocoa kind of flavour. 427 00:17:05,040 --> 00:17:07,639 I would just be very careful with banana, OK? 428 00:17:07,639 --> 00:17:09,239 I would just taste, taste, taste... 429 00:17:09,239 --> 00:17:10,239 Yeah! 430 00:17:10,239 --> 00:17:11,839 ..to make sure that the chocolate 431 00:17:11,839 --> 00:17:14,919 and the peanuts are still the things that are dominating. 432 00:17:14,919 --> 00:17:17,399 Will do. OK. Good luck. Thank you, guys. 433 00:17:17,399 --> 00:17:19,879 Good luck, yeah? Thank you. We need it. 434 00:17:19,879 --> 00:17:22,159 I guess everyone, when they eat banoffee pie, 435 00:17:22,159 --> 00:17:24,839 obviously, the first part of it is banana for 'banoffee'. 436 00:17:24,839 --> 00:17:26,719 So, yeah, it's definitely gonna put us 437 00:17:26,719 --> 00:17:30,879 in danger of making it too banana-forward. 438 00:17:30,879 --> 00:17:32,879 We need to kind of make sure all the elements 439 00:17:32,879 --> 00:17:34,439 are bringing different things. 440 00:17:35,600 --> 00:17:38,360 The chocolate and the peanut are quite bold flavours, 441 00:17:38,360 --> 00:17:41,760 so the banana kind of adds a little creamy element 442 00:17:41,760 --> 00:17:44,520 that I feel like the dish needs. 443 00:17:44,520 --> 00:17:46,560 Ooh, she's on. 444 00:17:51,960 --> 00:17:54,080 HANNAH: OK. 445 00:17:55,040 --> 00:17:56,680 Cremeux... 446 00:17:56,680 --> 00:17:58,520 ..is going in the blast chiller. 447 00:17:58,520 --> 00:17:59,720 Yeah. 448 00:17:59,720 --> 00:18:03,000 Actually looks good. I just want to get these in. 449 00:18:04,440 --> 00:18:06,200 For our fine-dining Reese's Peanut Butter Cup, 450 00:18:06,200 --> 00:18:07,200 we're going to do 451 00:18:07,200 --> 00:18:09,360 four individual tarts, one for each judge. 452 00:18:09,360 --> 00:18:11,920 And we're using a hack where we're using tart moulds, 453 00:18:11,920 --> 00:18:14,640 but upside down, and we're going to drape the pastry over it. 454 00:18:14,640 --> 00:18:16,920 And I need to push it into all the little grooves 455 00:18:16,920 --> 00:18:18,880 so that you get that beautiful scallop 456 00:18:18,880 --> 00:18:20,920 sort of fluted edge that will mimic, 457 00:18:20,920 --> 00:18:23,480 I guess, in a way, the Reese's Peanut Butter Cup. 458 00:18:23,480 --> 00:18:27,280 Alright, I'm gonna get these tarts in. 459 00:18:27,280 --> 00:18:29,399 Caramel! 460 00:18:29,399 --> 00:18:30,679 You want it a bit darker than that? 461 00:18:30,679 --> 00:18:32,239 Yeah. A little bit? 462 00:18:32,239 --> 00:18:33,879 Hannah's working on the caramel. 463 00:18:33,879 --> 00:18:35,320 I have strained some passionfruit 464 00:18:35,320 --> 00:18:37,919 to add to the caramel to hit it with some acidity. 465 00:18:37,919 --> 00:18:39,560 A little Annabel twist, yeah! 466 00:18:39,560 --> 00:18:41,919 I think it's awesome, yeah. 467 00:18:41,919 --> 00:18:44,519 Making sure that we've got interesting parts 468 00:18:44,519 --> 00:18:46,199 in every aspect and every element, 469 00:18:46,199 --> 00:18:48,600 I think, is important for today's cook. 470 00:18:48,600 --> 00:18:50,040 Annabel, here? 471 00:18:50,040 --> 00:18:51,120 Yeah. Yeah? 472 00:18:51,120 --> 00:18:52,439 Yeah, yeah, yeah. 473 00:18:53,919 --> 00:18:55,560 Yeah! OK. 474 00:18:55,560 --> 00:18:58,240 You know what I feel when I'm coming next to your bench, 475 00:18:58,240 --> 00:18:59,360 the two of you? 476 00:18:59,360 --> 00:19:01,080 Sorry? Harmony. 477 00:19:01,080 --> 00:19:02,919 Oh, I thought you were going to say chaos. 478 00:19:02,919 --> 00:19:04,679 Not at all. Au contraire. 479 00:19:05,840 --> 00:19:07,199 Yeah. That's good. 480 00:19:07,199 --> 00:19:10,319 Hannah and I are working so well together, 481 00:19:10,319 --> 00:19:11,919 but we still have so much to do, 482 00:19:11,919 --> 00:19:13,999 and we need to leave enough time at the end 483 00:19:13,999 --> 00:19:16,559 so that we can plate everything so beautifully. 484 00:19:16,559 --> 00:19:18,679 A little bit more salt. Keep up the teamwork. 485 00:19:18,679 --> 00:19:21,079 You have 30 minutes to go! 486 00:19:21,079 --> 00:19:22,959 Come on, push! 487 00:19:22,959 --> 00:19:24,559 Are you OK with that consistency? 488 00:19:24,559 --> 00:19:26,199 Mm-mm. Yeah, that looks good. 489 00:19:26,199 --> 00:19:28,639 Mm. Oh, no, it's actually alright. 490 00:19:28,639 --> 00:19:29,639 Oh, yeah. 491 00:19:30,759 --> 00:19:32,239 ALYONA: Take the cake out. 492 00:19:32,239 --> 00:19:33,999 Are you happy with the cake? 493 00:19:33,999 --> 00:19:35,279 Yeah. 494 00:19:35,279 --> 00:19:38,039 Cake's out. Ice-cream's churning. 495 00:19:38,039 --> 00:19:42,119 I'm just making a little bit of, uh, rum as well, 496 00:19:42,119 --> 00:19:44,039 like, as an extra element. 497 00:19:44,039 --> 00:19:46,719 I think we're working pretty well together. 498 00:19:46,719 --> 00:19:49,399 We're focusing on our elements, but we keep asking each other, 499 00:19:49,399 --> 00:19:51,079 "How's it going?" Yeah. 500 00:19:51,079 --> 00:19:54,439 Yeah, it's got a nice texture to it. 501 00:19:54,439 --> 00:19:55,999 Do you like it? Mm. 502 00:19:55,999 --> 00:19:58,039 Yeah? Screams of peanut butter. 503 00:19:58,039 --> 00:19:59,039 Yeah, cool. 504 00:19:59,039 --> 00:20:00,799 I think we're on track. 505 00:20:00,799 --> 00:20:02,119 OK. 506 00:20:06,839 --> 00:20:09,399 Oh, my gosh. Our ice-cream is... 507 00:20:09,399 --> 00:20:11,999 Is it? ..very slow. 508 00:20:13,039 --> 00:20:15,639 We're getting closer to the time and I'm looking at the ice-cream 509 00:20:15,639 --> 00:20:18,679 and I don't see it coming together. 510 00:20:18,679 --> 00:20:20,879 Should we pull some out? 511 00:20:20,879 --> 00:20:22,719 We need four scoops. 512 00:20:22,719 --> 00:20:24,399 Yeah, pull some out. 513 00:20:25,639 --> 00:20:29,319 All our elements are really built in around ice-cream, 514 00:20:29,319 --> 00:20:31,759 so it's literally the whole dessert. 515 00:20:31,759 --> 00:20:34,039 The cake makes sense with the ice-cream. 516 00:20:34,039 --> 00:20:36,679 The disc makes sense with the ice-cream. Yeah. 517 00:20:36,679 --> 00:20:39,159 I chilled it right down before I put it in. 518 00:20:39,159 --> 00:20:43,119 Without the ice-cream, I can't imagine 519 00:20:43,119 --> 00:20:45,839 how this dish will be cohesive. 520 00:20:52,519 --> 00:20:55,199 Keep up the teamwork. You have 20 minutes to go! 521 00:20:55,199 --> 00:20:56,799 Come on, push! 522 00:21:02,879 --> 00:21:04,079 So, at the moment, we've got 523 00:21:04,079 --> 00:21:06,719 the peanut butter tarts in the oven. 524 00:21:06,719 --> 00:21:08,559 We've got the chocolate creme pat cooling down. 525 00:21:08,559 --> 00:21:10,079 I've got another creme pat here. 526 00:21:10,079 --> 00:21:11,279 The peanut butter creme pat 527 00:21:11,279 --> 00:21:12,359 that we're gonna turn into a diplomat. 528 00:21:12,359 --> 00:21:15,199 Alright, peanut butter is in this boy. 529 00:21:15,199 --> 00:21:17,239 My forearm's getting an absolute workout right now. 530 00:21:18,679 --> 00:21:19,959 Is the ice-cream done? 531 00:21:19,959 --> 00:21:21,439 I'm drinking from your bottle. 532 00:21:21,439 --> 00:21:22,679 Cool. I don't care. 533 00:21:22,679 --> 00:21:25,759 Ice-cream is almost done. I need to swirl it. 534 00:21:25,759 --> 00:21:27,479 So I'm making the peanut butter 535 00:21:27,479 --> 00:21:31,239 and chocolate fudge sauce to go into the ice-cream. 536 00:21:31,239 --> 00:21:33,399 How do I cut this? 537 00:21:33,399 --> 00:21:36,639 I'm making a tuile, um, if I can. 538 00:21:38,239 --> 00:21:39,799 (GASPS) 539 00:21:42,239 --> 00:21:45,759 They're not connected, though. I'm actually gonna cry. 540 00:21:45,759 --> 00:21:47,479 GRACE: Luke! LUKE: Yeah? 541 00:21:47,479 --> 00:21:50,199 How are they looking? Good, good. 542 00:21:50,199 --> 00:21:52,079 They're actually puffing, yeah. 543 00:21:52,079 --> 00:21:53,679 Oh, Luke, they look awesome! Yeah. 544 00:21:53,679 --> 00:21:55,239 Just whatever you do, don't open the oven, please. 545 00:21:55,239 --> 00:21:57,319 OK. OK, profiteroles are in the oven. 546 00:21:57,319 --> 00:21:58,519 Grace is absolutely motoring, 547 00:21:58,519 --> 00:21:59,719 like, she's an absolute champion. 548 00:21:59,719 --> 00:22:01,159 She's done the ice-cream. She's done the peanuts. 549 00:22:01,159 --> 00:22:04,119 Now I'm going to give Grace a hand just with this ganache. 550 00:22:04,119 --> 00:22:05,919 I'm trying to just get this whole dish together. 551 00:22:05,919 --> 00:22:07,879 We are having so much fun. I think we're having fun, 552 00:22:07,879 --> 00:22:09,839 even though it's absolute chaos in here. 553 00:22:09,839 --> 00:22:12,719 But it's controlled chaos. It's controlled chaos. 554 00:22:15,479 --> 00:22:18,079 (LAUGHS) Groovy. 555 00:22:18,079 --> 00:22:20,159 I certainly hope that the judges, like, 556 00:22:20,159 --> 00:22:21,919 appreciate the fact that we haven't taken the easy route 557 00:22:21,919 --> 00:22:24,359 and just done what everyone else is doing, 558 00:22:24,359 --> 00:22:26,159 but they see something a little bit different. 559 00:22:26,159 --> 00:22:27,439 Hopefully, they can appreciate it. 560 00:22:27,439 --> 00:22:28,879 This is looking legendary. 561 00:22:28,879 --> 00:22:30,399 Oh, my goodness. It's coming together. 562 00:22:31,959 --> 00:22:33,959 PAT: OK. Tarts. DOT: Yeah, get them out. 563 00:22:33,959 --> 00:22:35,199 What do you think? 564 00:22:35,199 --> 00:22:36,479 Yeah, that's cool. 565 00:22:36,479 --> 00:22:37,999 Tart shells are cooked. 566 00:22:37,999 --> 00:22:40,759 The peanut caramel, we've added some whisky too. 567 00:22:41,999 --> 00:22:43,839 I've made a chocolate diplomat cream 568 00:22:43,839 --> 00:22:46,639 and a peanut brittle peanut butter cream. 569 00:22:46,639 --> 00:22:48,799 And we've done some brulee bananas, 570 00:22:48,799 --> 00:22:51,959 some peanut toffee garnish, some chocolate shavings. 571 00:22:51,959 --> 00:22:53,359 What else do you want? 572 00:22:53,359 --> 00:22:57,679 We have enough of each element for our chocolate peanut 573 00:22:57,679 --> 00:22:59,159 banoffee pie in some form or shape 574 00:22:59,159 --> 00:23:00,639 to taste everything together 575 00:23:00,639 --> 00:23:05,399 and see whether this banana fits or it overpowers everything. 576 00:23:05,399 --> 00:23:07,479 We have the tart offcuts, 577 00:23:07,479 --> 00:23:10,519 so I've got a little bit of the tart for the taste tester. 578 00:23:10,519 --> 00:23:13,079 I'm putting the caramel diplomat, 579 00:23:13,079 --> 00:23:14,839 the peanut cream, 580 00:23:14,839 --> 00:23:17,079 a little bit of banana, 581 00:23:17,079 --> 00:23:19,359 and a little sprinkle of salt. 582 00:23:19,359 --> 00:23:21,159 It's time to test. 583 00:23:25,999 --> 00:23:27,359 What?! 584 00:23:29,039 --> 00:23:30,559 It's not bad. 585 00:23:31,799 --> 00:23:33,319 Oh, yeah. 586 00:23:33,319 --> 00:23:35,439 I love the banana, Dot! 587 00:23:35,439 --> 00:23:37,279 I love the banana! 588 00:23:37,279 --> 00:23:39,599 BOTH: It tastes really good. 589 00:23:39,599 --> 00:23:42,919 It's giving chocolate. It's giving peanut. 590 00:23:42,919 --> 00:23:44,719 I'm happy. 591 00:23:44,719 --> 00:23:46,839 Let's find out which duos are dynamic. 592 00:23:46,839 --> 00:23:48,279 Ten minutes to go! 593 00:23:48,279 --> 00:23:50,199 (APPLAUSE) 594 00:23:50,199 --> 00:23:52,239 Yeah. Beautiful, mate. Alright, that'll do. 595 00:23:52,239 --> 00:23:53,879 HANNAH: I don't know where the time's gone. 596 00:23:53,879 --> 00:23:55,759 It's really bizarre, but it's just disappeared. Yeah. 597 00:23:55,759 --> 00:23:58,519 We've still got a lot to do in a short amount of time. 598 00:23:58,519 --> 00:24:00,679 Alright. I'm gonna try this now. 599 00:24:00,679 --> 00:24:01,719 Tarts should come out now. 600 00:24:01,719 --> 00:24:04,639 Can you check them when you've done that? Yeah. 601 00:24:04,639 --> 00:24:06,839 Sorry. No, that's fine. I think I need to stick at this. 602 00:24:06,839 --> 00:24:08,999 Annabel's tempering chocolate for a chocolate disc, 603 00:24:08,999 --> 00:24:10,399 and the timer's gone off. 604 00:24:10,399 --> 00:24:11,959 We still have so much more to do, 605 00:24:11,959 --> 00:24:14,159 but I'm just gonna have to leave that with Hannah. 606 00:24:14,159 --> 00:24:15,879 So I'm gonna run and grab those tart shells 607 00:24:15,879 --> 00:24:17,239 and get them in the blast chiller ASAP, 608 00:24:17,239 --> 00:24:18,519 because they need to cool down. 609 00:24:18,519 --> 00:24:20,279 Look at that. 610 00:24:20,279 --> 00:24:21,479 Oh, no, they look good. 611 00:24:21,479 --> 00:24:23,759 So I need to get my cremeux in a bag... 612 00:24:23,759 --> 00:24:25,999 This is a bit softer than I want it. I'm very sorry. 613 00:24:25,999 --> 00:24:27,559 It's OK. Chuck it in the blast chiller. 614 00:24:27,559 --> 00:24:28,799 ..my peanut caramel out, 615 00:24:28,799 --> 00:24:30,559 and make sure that my ice-cream's quenelled, 616 00:24:30,559 --> 00:24:33,039 ready for plating up. 617 00:24:33,039 --> 00:24:35,199 So, the push. It's always like this at the end. 618 00:24:35,199 --> 00:24:37,039 Oh, beautiful. Wow. 619 00:24:37,039 --> 00:24:38,959 LYDIA: This needs some salt. 620 00:24:38,959 --> 00:24:42,359 Ten minutes left in the cook, the caramel is ready to go. 621 00:24:42,359 --> 00:24:46,039 The cake's done. The discs are tempered. 622 00:24:46,039 --> 00:24:47,439 They look fabulous. 623 00:24:47,439 --> 00:24:48,879 That looks amazing. 624 00:24:48,879 --> 00:24:52,639 But that ice-cream just doesn't look right. 625 00:24:52,639 --> 00:24:54,159 It's still very liquid. 626 00:24:54,159 --> 00:24:56,839 I'm just worried that it's not going to churn in time. 627 00:24:56,839 --> 00:24:58,999 Yeah. That's the biggest concern I have right now. 628 00:24:58,999 --> 00:25:01,199 If the ice-cream is not going to set, 629 00:25:01,199 --> 00:25:04,079 it kind of, like, our dessert loses 630 00:25:04,079 --> 00:25:05,439 this whole oomph situation. 631 00:25:05,439 --> 00:25:07,879 Yeah, all of the other elements are built around 632 00:25:07,879 --> 00:25:09,679 the ice-cream being there. 633 00:25:11,159 --> 00:25:12,759 We really need a plan B. 634 00:25:19,239 --> 00:25:23,039 So I run to the pantry, I grab mascarpone. 635 00:25:25,439 --> 00:25:27,159 And I'm just going to make 636 00:25:27,159 --> 00:25:29,159 a mascarpone peanut butter quenelle 637 00:25:29,159 --> 00:25:30,519 on top of our chocolate cake. 638 00:25:30,519 --> 00:25:32,239 What do you think of this? 639 00:25:35,839 --> 00:25:37,239 We have no choice. 640 00:25:37,239 --> 00:25:39,319 It just won't have the coldness of ice-cream, 641 00:25:39,319 --> 00:25:41,679 but it will provide that creamy element 642 00:25:41,679 --> 00:25:43,639 that the dish absolutely needs. 643 00:25:45,119 --> 00:25:46,959 Five minutes to go! 644 00:25:46,959 --> 00:25:48,719 Keep going, guys. 645 00:25:48,719 --> 00:25:50,879 Alright, caramel is a nice colour. 646 00:25:50,879 --> 00:25:52,439 Oh, yeah. That works. 647 00:25:53,759 --> 00:25:55,439 Happy with that? 648 00:25:58,359 --> 00:26:00,559 Yeah. It's good, yeah. 649 00:26:00,559 --> 00:26:03,839 Um, so I think I have spotted... 650 00:26:03,839 --> 00:26:06,439 ..how you are going to take this dish to the next level. 651 00:26:06,439 --> 00:26:07,439 Yes. 652 00:26:07,439 --> 00:26:08,959 A little bit of miso. Where's that going to go? 653 00:26:08,959 --> 00:26:10,719 A little bit of miso, we've gone in the salted caramel. 654 00:26:10,719 --> 00:26:12,999 Whoo! OK, now we're talking. 655 00:26:12,999 --> 00:26:14,439 Alright, I'm gonna have to get on 656 00:26:14,439 --> 00:26:15,879 this chocolate tempering ASAP. 657 00:26:15,879 --> 00:26:19,079 So the last five minutes for us is, like, pretty crucial. 658 00:26:19,079 --> 00:26:20,399 Petro's over there, 659 00:26:20,399 --> 00:26:22,799 ensuring that those tart shells are cooked all the way through. 660 00:26:22,799 --> 00:26:24,439 How are they going, Petro? 661 00:26:24,439 --> 00:26:26,239 Yeah, I think I've got to take them out. 662 00:26:26,239 --> 00:26:27,439 Yeah. OK. OK. 663 00:26:27,439 --> 00:26:30,039 I've got my cremeux and the miso salted caramel's done. 664 00:26:30,039 --> 00:26:32,439 And then I'm tempering the chocolate. 665 00:26:33,679 --> 00:26:35,319 (CRASH!) Oh! 666 00:26:35,319 --> 00:26:36,359 Oh, my God, Casper! 667 00:26:37,679 --> 00:26:39,599 Oh! Are you alright, Casper? 668 00:26:41,839 --> 00:26:43,799 It's the worst possible time. 669 00:26:43,799 --> 00:26:45,359 Sorry. 670 00:26:46,639 --> 00:26:50,199 Everything all good, Casp? Uh....yeah. 671 00:26:50,199 --> 00:26:52,999 Casper's just given himself a bad cut on his hand. 672 00:26:52,999 --> 00:26:54,879 This is terrible timing, 673 00:26:54,879 --> 00:26:56,759 and I'm really stressed out for him here. 674 00:26:56,759 --> 00:26:58,559 We're already pushed for time. 675 00:26:58,559 --> 00:27:01,079 I think we're both realising right now 676 00:27:01,079 --> 00:27:02,479 that we have to hustle hard. 677 00:27:02,479 --> 00:27:04,639 Otherwise, we're not going to get up our four tarts. 678 00:27:04,639 --> 00:27:06,959 Alright. What do you need me to do? 679 00:27:06,959 --> 00:27:08,559 You go get some flaky salt. Yeah. 680 00:27:08,559 --> 00:27:12,199 And then also something that we can put these tarts on. 681 00:27:13,319 --> 00:27:15,279 I just need to make sure I don't let the team down here, 682 00:27:15,279 --> 00:27:17,799 but I'm gonna have to take the lead on plating. 683 00:27:17,799 --> 00:27:20,439 It's not my strength, but I'm going to try my best. 684 00:27:20,439 --> 00:27:23,080 Almost to the top, I think, and just sit careful with it. 685 00:27:23,080 --> 00:27:25,360 But it shouldn't be too runny, I don't think. 686 00:27:25,360 --> 00:27:27,679 Oh, I've really got to step up my game. 687 00:27:27,679 --> 00:27:31,080 We want four serves of your dessert in four minutes! 688 00:27:32,960 --> 00:27:36,280 Four minutes. You're doing so awesome, Grace. 689 00:27:36,280 --> 00:27:38,840 Can I put them straight in the freezer? 690 00:27:38,840 --> 00:27:40,959 Yeah, you can. 691 00:27:40,959 --> 00:27:42,959 Oh, chaos. 692 00:27:42,959 --> 00:27:45,159 OK, so chuck your shavings and brulee on top. 693 00:27:45,159 --> 00:27:47,120 Yeah. Just one? 694 00:27:47,120 --> 00:27:49,560 Yeah. Not too much... 695 00:27:50,879 --> 00:27:52,520 ..because that's the really sweet element. 696 00:27:57,000 --> 00:27:58,720 ANNABEL: Three minutes to go, 697 00:27:58,720 --> 00:28:01,320 I'm trying to temper this chocolate, 698 00:28:01,320 --> 00:28:03,480 and it's just not getting cold enough. 699 00:28:05,400 --> 00:28:07,120 And I'm really, really hyper fixated on it. 700 00:28:07,120 --> 00:28:09,520 That kind of not thinking about anything else that's going on around me. 701 00:28:09,520 --> 00:28:10,920 It's gonna be lumpy. 702 00:28:15,720 --> 00:28:18,760 Ah, sorry, sis. I don't think I've done this properly. 703 00:28:18,760 --> 00:28:20,360 Yeah, I'm gonna abandon that. 704 00:28:20,360 --> 00:28:22,240 Listen up, duos. 705 00:28:22,240 --> 00:28:24,760 You've got two minutes to go! 706 00:28:24,760 --> 00:28:26,680 Whoo! Good one. 707 00:28:28,440 --> 00:28:30,680 There is literally two minutes to go. 708 00:28:30,680 --> 00:28:32,960 It's OK. Oh, no. 709 00:28:32,960 --> 00:28:35,000 And we don't have anything on the plate. 710 00:28:35,000 --> 00:28:38,560 Oh, my quenelles are not amazing, Annabel. 711 00:28:38,560 --> 00:28:40,480 I feel like I've let Hannah down, 712 00:28:40,480 --> 00:28:42,440 mucking around with an element that didn't need to be there, 713 00:28:42,440 --> 00:28:43,840 which is just, like, gut wrenching. 714 00:28:43,840 --> 00:28:45,480 Where's the caramel? 715 00:28:46,640 --> 00:28:48,080 I actually don't know 716 00:28:48,080 --> 00:28:50,160 if we're going to get something on the plate. 717 00:28:52,160 --> 00:28:54,600 This is not cut. 718 00:28:54,600 --> 00:28:57,960 OK. You do caramel. Time's running out. 719 00:28:57,960 --> 00:29:01,520 It's like full Hail Mary. Just, like, piping bag. 720 00:29:01,520 --> 00:29:04,000 Tart shell has broken. Just pull it. Just pull it. 721 00:29:05,240 --> 00:29:06,720 Oh, no. 722 00:29:10,640 --> 00:29:11,720 Oh! 723 00:29:11,720 --> 00:29:13,920 They're crumbling. The time's running out. 724 00:29:13,920 --> 00:29:16,040 This is a disaster. 725 00:29:16,040 --> 00:29:17,320 Far out. 726 00:29:17,320 --> 00:29:19,960 We are all done in ten... 727 00:29:19,960 --> 00:29:23,560 JUDGES: Nine, eight... Just spread that over. 728 00:29:23,560 --> 00:29:26,800 ..seven, six, five... Centre them. 729 00:29:26,800 --> 00:29:31,600 ..four, three, 730 00:29:31,600 --> 00:29:33,800 two, one! 731 00:29:33,800 --> 00:29:35,240 That's it, everybody! 732 00:29:35,240 --> 00:29:36,440 No! No! No! 733 00:29:37,440 --> 00:29:39,280 It's OK. Oh! 734 00:29:39,280 --> 00:29:41,280 It's OK. I'm so sorry. 735 00:29:41,280 --> 00:29:42,560 It's OK. 736 00:29:43,760 --> 00:29:45,160 Aw. 737 00:29:45,160 --> 00:29:48,360 It started very well. But, you know, 738 00:29:48,360 --> 00:29:50,680 pulling all the elements together in the end 739 00:29:50,680 --> 00:29:52,120 was pretty hectic. 740 00:29:52,120 --> 00:29:54,640 Uh, a couple of pivots. 741 00:29:54,640 --> 00:29:57,880 LYDIA: The ice-cream didn't set, so we pivoted to plan B. 742 00:29:57,880 --> 00:30:01,360 We got there in the end. We have, um, good plates. 743 00:30:01,360 --> 00:30:03,000 There's plenty of chocolate 744 00:30:03,000 --> 00:30:05,440 and plenty of peanuts... Peanut. 745 00:30:05,440 --> 00:30:07,440 ..and hopefully, it'll get us through. 746 00:30:07,440 --> 00:30:09,440 HANNAH: We were going so well, 747 00:30:09,440 --> 00:30:13,960 and then the time just got away from us today, I think. The wheels just came off. 748 00:30:13,960 --> 00:30:16,120 And we didn't have enough time to put them together. 749 00:30:16,120 --> 00:30:19,040 So, we have two on a plate and two not on a plate. 750 00:30:19,040 --> 00:30:20,480 I feel like that tempered chocolate 751 00:30:20,480 --> 00:30:21,840 was just such a stupid idea. No, don't worry. 752 00:30:21,840 --> 00:30:23,200 We could have pulled it off at any point. 753 00:30:23,200 --> 00:30:25,640 We're pretty sure we'll go into tomorrow's elimination, 754 00:30:25,640 --> 00:30:27,560 based on the fact that we haven't got 755 00:30:27,560 --> 00:30:28,880 four things on a plate. 756 00:30:38,480 --> 00:30:40,120 JEAN-CHRISTOPHE: Here we go. 757 00:30:40,120 --> 00:30:42,280 The first dish is... 758 00:30:42,280 --> 00:30:43,960 ..Team Pot! 759 00:30:43,960 --> 00:30:46,200 (LAUGHTER AND APPLAUSE) 760 00:30:47,800 --> 00:30:50,120 Right, let's see what's going on there. 761 00:30:51,160 --> 00:30:52,400 Ooh! 762 00:30:55,480 --> 00:30:58,240 Pat and Dot, what have you made? 763 00:31:00,040 --> 00:31:04,440 PAT: We've made a chocolate-peanut banoffee pie. 764 00:31:09,160 --> 00:31:10,800 Are you pleased? 765 00:31:10,800 --> 00:31:12,080 Yeah. Yeah, we tried it, 766 00:31:12,080 --> 00:31:13,880 and we did a little jig at the end. 767 00:31:13,880 --> 00:31:14,960 Yeah. 768 00:31:14,960 --> 00:31:16,440 POH: OK. 769 00:31:32,760 --> 00:31:34,080 Look, the first thing that strikes me 770 00:31:34,080 --> 00:31:35,760 when I taste this is it's really balanced. 771 00:31:37,000 --> 00:31:40,040 I love that the tart shell is very much cocoa-forward. 772 00:31:42,000 --> 00:31:46,240 The banana is on the edge of taking over, but not quite. 773 00:31:46,240 --> 00:31:49,720 So you've balanced that really, really well. 774 00:31:49,720 --> 00:31:51,640 SOFIA: This is totally jig-worthy. 775 00:31:51,640 --> 00:31:53,040 What was the jig? 776 00:31:53,040 --> 00:31:55,400 Can I have a little jig? It was something like this. Oh! (LAUGHS) 777 00:31:55,400 --> 00:31:57,760 I feel like it's...like a victory lap. 778 00:31:57,760 --> 00:31:59,640 (LAUGHTER) How he does that! 779 00:31:59,640 --> 00:32:01,640 It's shimmy-worthy, even. I love it. 780 00:32:03,240 --> 00:32:04,880 Both of your creams are not too sweet. 781 00:32:04,880 --> 00:32:06,840 When you have them by themselves, you know, 782 00:32:06,840 --> 00:32:08,760 they've got the flavour without the sugar. 783 00:32:08,760 --> 00:32:11,800 And it's the same with your pastry, as well. 784 00:32:11,800 --> 00:32:15,120 So when you get to that whisky, peanut brittle, caramel, 785 00:32:15,120 --> 00:32:16,840 that's where the sweetness comes from. 786 00:32:16,840 --> 00:32:18,520 I think you've done 787 00:32:18,520 --> 00:32:21,080 an absolutely killer job on this. 788 00:32:22,400 --> 00:32:26,160 Well, Dot and Pat, first, the tart 789 00:32:26,160 --> 00:32:27,960 is absolutely perfect... 790 00:32:29,280 --> 00:32:33,600 ..down to the nitty gritty of using a peeler 791 00:32:33,600 --> 00:32:35,480 and going through the cocoa, the chocolate, 792 00:32:35,480 --> 00:32:37,120 to get that lovely... 793 00:32:37,120 --> 00:32:39,480 We call it a 'rouleau' in French. 794 00:32:39,480 --> 00:32:42,920 Everything is so refined, cooked, done, precise. 795 00:32:42,920 --> 00:32:46,640 I love you both. 796 00:32:47,880 --> 00:32:49,240 Thank you. I think you two 797 00:32:49,240 --> 00:32:52,040 have nailed it today. Well done. Thank you. Thank you. 798 00:32:52,040 --> 00:32:53,080 (APPLAUSE) 799 00:32:53,080 --> 00:32:54,920 (BOTH CHEER) 800 00:32:57,400 --> 00:32:59,240 SOFIA: Victory shimmy! 801 00:32:59,240 --> 00:33:00,960 That was a superb job. 802 00:33:00,960 --> 00:33:02,360 Onya, patty. 803 00:33:02,360 --> 00:33:03,600 Thank you. 804 00:33:03,600 --> 00:33:06,520 The next team's dish is... 805 00:33:06,520 --> 00:33:08,760 ..Casper and Petro. (APPLAUSE) 806 00:33:08,760 --> 00:33:10,760 Ah. 807 00:33:10,760 --> 00:33:11,760 Castro. 808 00:33:13,080 --> 00:33:15,000 PETRO: I'm pretty confident in the flavours. 809 00:33:16,400 --> 00:33:19,160 I think we both would have loved our tarts 810 00:33:19,160 --> 00:33:20,600 to look prettier on the plate. 811 00:33:20,600 --> 00:33:21,920 Yeah. 812 00:33:21,920 --> 00:33:23,600 CASPER: But that's just how the cookie crumbles. 813 00:33:23,600 --> 00:33:25,120 Yeah. Or the tart shell. 814 00:33:25,120 --> 00:33:27,080 I reckon that was the last one. 815 00:33:27,080 --> 00:33:28,360 (LAUGHS) 816 00:33:28,360 --> 00:33:30,160 I reckon that one. Maybe. 817 00:33:30,160 --> 00:33:31,640 OK, fellas, what did you make? 818 00:33:32,840 --> 00:33:36,520 We did a miso salted caramel tart... 819 00:33:37,960 --> 00:33:40,560 ..with a peanut cremeux 820 00:33:40,560 --> 00:33:43,160 and, like, a dark-chocolate shell... 821 00:33:44,360 --> 00:33:45,840 ..and some tempered chocolate on top. 822 00:33:48,000 --> 00:33:51,240 I am sensing your push for time. 823 00:33:51,240 --> 00:33:52,840 Yeah. Yeah? 824 00:33:52,840 --> 00:33:54,640 Yeah. This... Was that right...right...? 825 00:33:54,640 --> 00:33:56,560 Oh! Was that right to the end? 826 00:33:56,560 --> 00:33:58,560 CASPER: We... We had time... Mmm. 827 00:33:58,560 --> 00:34:01,720 And then, I was cleaning up, of all things, 828 00:34:01,720 --> 00:34:05,000 and I smashed a glass bowl and sliced open my finger 829 00:34:05,000 --> 00:34:07,000 as we were, like, about to temper the chocolates. 830 00:34:07,000 --> 00:34:08,480 So, yeah, obviously, the execution, 831 00:34:08,480 --> 00:34:10,600 we would have liked to have it 832 00:34:10,600 --> 00:34:12,960 just that little bit more finesse in there. 833 00:34:12,960 --> 00:34:15,080 It's a bit rustic for us. Righto. 834 00:34:15,080 --> 00:34:17,160 I reckon we'll eat your tarts. Mmm. 835 00:34:38,640 --> 00:34:39,720 Righto, fellas. 836 00:34:41,640 --> 00:34:43,720 Fair bit to like here. Fair bit to like. 837 00:34:44,920 --> 00:34:48,160 The pastry - mine was beautiful. Mine was really lovely and thin. 838 00:34:49,280 --> 00:34:52,640 The miso caramel, I really love. 839 00:34:52,640 --> 00:34:55,800 Obviously, looks were probably not consistent, 840 00:34:55,800 --> 00:34:57,760 but, overall, I think, flavour-wise, 841 00:34:57,760 --> 00:34:59,880 I'm picking up what you're putting down here, fellas. 842 00:34:59,880 --> 00:35:01,320 Well done. Good start. 843 00:35:01,320 --> 00:35:02,480 Yes. 844 00:35:02,480 --> 00:35:04,480 It's actually quite hard to nail 845 00:35:04,480 --> 00:35:06,640 a cocoa or chocolate-based pastry 846 00:35:06,640 --> 00:35:09,480 because it's hard to tell whether it's cooked well or not, 847 00:35:09,480 --> 00:35:11,280 so, you can go over really easily, 848 00:35:11,280 --> 00:35:12,520 and it's done really well. 849 00:35:13,759 --> 00:35:16,200 SOFIA: The miso caramel was a beautiful consistency, 850 00:35:16,200 --> 00:35:20,200 just, you know, like, stretchy and rich and really cooked out. 851 00:35:20,200 --> 00:35:22,399 Definitely the star, I think, of your dessert. 852 00:35:22,399 --> 00:35:25,680 Overall, some really, really solid elements, so well done. 853 00:35:25,680 --> 00:35:28,759 JEAN-CHRISTOPHE: In all, a pleasure to enjoy. 854 00:35:28,759 --> 00:35:30,040 Well done. Thank you. 855 00:35:30,040 --> 00:35:31,600 Thanks, guys. 856 00:35:31,600 --> 00:35:33,200 (CHEERING AND APPLAUSE) 857 00:35:33,200 --> 00:35:34,480 Good job. 858 00:35:36,800 --> 00:35:38,520 Well done, mate. 859 00:35:38,520 --> 00:35:40,320 Aaargh! 860 00:35:42,480 --> 00:35:44,560 Next, we have Lydyona! 861 00:35:44,560 --> 00:35:46,320 CONTESTANT: Go, Lydyona! 862 00:35:46,320 --> 00:35:48,560 You alright? Yes. 863 00:35:48,560 --> 00:35:52,240 We've got four plates. They look pretty. 864 00:35:52,240 --> 00:35:53,479 Ice-cream is definitely missing, 865 00:35:53,479 --> 00:35:54,839 so there is a risk. 866 00:35:54,839 --> 00:35:58,439 But I feel like we've pivoted quite well, 867 00:35:58,439 --> 00:35:59,959 so we're just gonna have to wait and see 868 00:35:59,959 --> 00:36:00,959 what the judges say. 869 00:36:04,279 --> 00:36:06,519 I was hoping we'd get a couple's name. 870 00:36:06,519 --> 00:36:08,839 (LAUGHTER) You got it. 871 00:36:12,039 --> 00:36:14,439 Lydia, Alyona, what have you made? 872 00:36:14,439 --> 00:36:18,639 We made a chocolate cake with peanut butter swirl... 873 00:36:19,959 --> 00:36:22,399 ..dark chocolate and peanut butter crumb 874 00:36:22,399 --> 00:36:26,439 with chocolate-peanut disc 875 00:36:26,439 --> 00:36:29,479 and a peanut mascarpone... 876 00:36:30,479 --> 00:36:32,359 ..and some fresh raspberries. 877 00:36:32,359 --> 00:36:33,519 Oh, and some chilli caramel. 878 00:36:35,559 --> 00:36:37,599 Oh, wow. Those are, like, chunks of chilli. 879 00:36:37,599 --> 00:36:40,039 Chilli, yeah. I thought that was caramel. 880 00:36:41,639 --> 00:36:43,079 Uh, ladies... 881 00:36:44,199 --> 00:36:46,999 ..was there an ice-cream that didn't make the plate? 882 00:36:48,319 --> 00:36:49,359 Yeah. 883 00:36:51,599 --> 00:36:52,959 That's correct, yes. 884 00:36:52,959 --> 00:36:54,479 The mascarpone is... 885 00:36:54,479 --> 00:36:56,359 OK. Right. SOFIA: What was the ice-cream? 886 00:36:56,359 --> 00:37:00,079 It was a vanilla ice-cream with peanut butter through it. 887 00:37:01,119 --> 00:37:02,879 Yeah, it needed more time to set. 888 00:37:02,879 --> 00:37:04,319 OK. 889 00:37:45,759 --> 00:37:47,640 Ladies, I think your original vision 890 00:37:47,640 --> 00:37:50,600 for this dish is what you really needed to hit today. 891 00:37:51,759 --> 00:37:54,560 Because hearing that, you know, a vanilla ice-cream 892 00:37:54,560 --> 00:37:57,960 with a bit of peanut in it was left off the plate, 893 00:37:57,960 --> 00:38:00,640 that would have tied everything together so much more. 894 00:38:00,640 --> 00:38:03,120 Without that vanilla ice-cream, 895 00:38:03,120 --> 00:38:04,720 there's no relief from the elements, 896 00:38:04,720 --> 00:38:06,600 which are all really intense in their own way. 897 00:38:08,080 --> 00:38:10,160 I feel like there's a lot of elements 898 00:38:10,160 --> 00:38:11,920 that overlap in their purpose. 899 00:38:13,360 --> 00:38:16,000 So, you've got this crumb that's kind of a bit doughy. 900 00:38:17,280 --> 00:38:20,800 And the cake is already doughy. Mmm. 901 00:38:20,800 --> 00:38:22,800 Even though, like, I really admire you 902 00:38:22,800 --> 00:38:26,320 for having tempered that beautifully, 903 00:38:26,320 --> 00:38:30,480 I don't know, I'm not really sure how it adds to the dessert. 904 00:38:32,000 --> 00:38:34,120 JEAN-CHRISTOPHE: I can get the peanut and the chocolate, 905 00:38:34,120 --> 00:38:38,120 but there is no element to pair them together 906 00:38:38,120 --> 00:38:39,960 with some kind of a structure. 907 00:38:39,960 --> 00:38:43,360 The mascarpone is the real clanger for me. 908 00:38:43,360 --> 00:38:45,080 I know that it was an afterthought, 909 00:38:45,080 --> 00:38:47,680 and I know that you felt like you needed another element 910 00:38:47,680 --> 00:38:49,520 to replace the ice-cream, 911 00:38:49,520 --> 00:38:52,520 but the cheesiness of the mascarpone 912 00:38:52,520 --> 00:38:54,200 mixed with the peanut, 913 00:38:54,200 --> 00:38:56,720 it's just not doing it with that element by itself, 914 00:38:56,720 --> 00:38:59,879 let alone with everything else on this plate. 915 00:38:59,879 --> 00:39:01,799 It's not some of your finest work. 916 00:39:01,799 --> 00:39:03,319 Thanks. 917 00:39:03,319 --> 00:39:05,039 Thank you. 918 00:39:07,239 --> 00:39:09,279 Well, that was... It was brutal. 919 00:39:09,279 --> 00:39:11,079 ..brutal. 100%. 920 00:39:12,119 --> 00:39:15,039 We are very, very vulnerable to be in the bottom two today. 921 00:39:15,039 --> 00:39:16,159 Yeah. 922 00:39:18,719 --> 00:39:22,399 Next dish we'd like to taste belongs to Jamily. 923 00:39:22,399 --> 00:39:24,119 Jamily! What a name. 924 00:39:27,799 --> 00:39:30,439 We've made a chocolate-peanut fudge ice-cream... 925 00:39:31,799 --> 00:39:33,039 ..with a crumble... 926 00:39:34,759 --> 00:39:36,839 ..and then, we've got a salted caramel sauce. 927 00:39:42,679 --> 00:39:45,039 Wow. That is a very good ice-cream. 928 00:39:45,039 --> 00:39:46,559 Like, wow! 929 00:39:47,919 --> 00:39:49,119 Like, don't look at me 930 00:39:49,119 --> 00:39:52,039 while I'm about to stuff this into my mouth. 931 00:39:52,039 --> 00:39:53,559 It is legit. 932 00:39:54,959 --> 00:39:57,119 Your tuile is great. 933 00:39:57,119 --> 00:40:01,159 In terms of flavours, textures, 934 00:40:01,159 --> 00:40:02,439 I think you've done a very good job. 935 00:40:05,759 --> 00:40:07,839 Next up, Team Jackon. 936 00:40:07,839 --> 00:40:09,439 Team Jackon! 937 00:40:17,439 --> 00:40:19,559 JACK: So, we've got a chocolate creme pat, 938 00:40:19,559 --> 00:40:22,479 and we've got a peanut butter creme diplomate. 939 00:40:22,479 --> 00:40:24,799 And then, on top, we've got a... 940 00:40:24,799 --> 00:40:26,399 ..a peanut brittle. 941 00:40:34,799 --> 00:40:37,199 Your tarts are actually very well done. 942 00:40:38,399 --> 00:40:40,159 Your way of displaying the caramel 943 00:40:40,159 --> 00:40:42,279 and peanut on one side, that was a special touch. 944 00:40:42,279 --> 00:40:44,239 Well done. Beautiful pastry, guys. 945 00:40:44,239 --> 00:40:46,079 The flavours are there. 946 00:40:46,079 --> 00:40:48,039 You've got the chocky. 947 00:40:48,039 --> 00:40:50,359 You've got the peanut. 948 00:40:50,359 --> 00:40:53,599 Overall, some really, really solid elements, so well done. 949 00:40:55,319 --> 00:40:58,599 OK, next up, Team Grugg. 950 00:40:58,599 --> 00:41:01,119 (LAUGHTER AND APPLAUSE) 951 00:41:01,119 --> 00:41:02,439 POH: His name is Lugg. 952 00:41:02,439 --> 00:41:05,359 Grugg. Gruke. For Luke. 953 00:41:05,359 --> 00:41:07,079 (LAUGHS) 954 00:41:08,479 --> 00:41:10,039 A silly name. 955 00:41:10,039 --> 00:41:13,239 LUKE: We have made chocolate and peanut profiteroles. 956 00:41:13,239 --> 00:41:14,999 So, we've got the chou pastry on the bottom, 957 00:41:14,999 --> 00:41:17,159 peanut-whisky ice-cream... 958 00:41:18,679 --> 00:41:20,599 ..and then, we've got a chocolate ganache. 959 00:41:26,999 --> 00:41:28,119 Luke and Grace, 960 00:41:28,119 --> 00:41:31,359 when I cut through this and ate it in one mouthful, 961 00:41:31,359 --> 00:41:33,719 I actually really enjoyed the flavours. 962 00:41:33,719 --> 00:41:35,439 Shame about the pastry. 963 00:41:35,439 --> 00:41:38,159 I think, because that had time in the freezer 964 00:41:38,159 --> 00:41:40,239 with your ice-cream, it's quite chewy. 965 00:41:41,399 --> 00:41:43,159 Ice-cream, delicious. 966 00:41:43,159 --> 00:41:45,039 Absolutely superb. 967 00:41:45,039 --> 00:41:47,199 But the chou is soggy. 968 00:41:48,479 --> 00:41:50,999 But visually, they look very attractive. 969 00:41:50,999 --> 00:41:52,359 Good luck. 970 00:41:52,359 --> 00:41:55,199 The next dish we'd like to taste belongs to... 971 00:41:55,199 --> 00:41:56,879 ..Hannabel. 972 00:41:58,199 --> 00:42:00,079 HANNAH: Walking up to the judges, 973 00:42:00,079 --> 00:42:01,479 I'm not feeling confident. 974 00:42:01,479 --> 00:42:04,159 It's not feeling like our style. 975 00:42:04,159 --> 00:42:05,879 No! It's, like, messy... We're rushing, yeah. 976 00:42:05,879 --> 00:42:07,719 ..and rushed, and it doesn't look cute. 977 00:42:07,719 --> 00:42:10,479 And we've only got two plates, not four. 978 00:42:10,479 --> 00:42:11,599 Yeah. 979 00:42:11,599 --> 00:42:14,639 A little bit rough, guys. I'm sorry. 980 00:42:16,079 --> 00:42:17,599 Ay! 981 00:42:17,599 --> 00:42:19,679 A pair of desserts. (CHUCKLES) 982 00:42:33,799 --> 00:42:35,279 POH: What have you made? 983 00:42:37,079 --> 00:42:38,559 So, we've done, like, 984 00:42:38,559 --> 00:42:40,919 a peanut and chocolate tart shell 985 00:42:40,919 --> 00:42:43,399 with a passionfruit salted caramel 986 00:42:43,399 --> 00:42:45,479 with some peanuts through it, 987 00:42:45,479 --> 00:42:47,079 and then a chocolate cremeux, 988 00:42:47,079 --> 00:42:48,679 and then a peanut ice-cream. 989 00:42:50,479 --> 00:42:52,639 We're sorry. Oh, I'm so sorry. 990 00:42:52,639 --> 00:42:54,519 I'm so sorry. What happened? 991 00:42:56,239 --> 00:42:59,239 The wheels came off at, like, such a crucial point 992 00:42:59,239 --> 00:43:01,039 where there was not enough time in the cook 993 00:43:01,039 --> 00:43:02,119 to, like, pick it back up. 994 00:43:02,119 --> 00:43:03,759 Had they come off earlier, I think we would 995 00:43:03,759 --> 00:43:06,199 have been able to, like, get back on our feet 996 00:43:06,199 --> 00:43:09,159 and put four cute tarts up. 997 00:43:09,159 --> 00:43:10,439 But, yeah, 998 00:43:10,439 --> 00:43:11,959 we just didn't leave enough time to plate. 999 00:43:13,359 --> 00:43:15,359 How did you go working together as a team? 1000 00:43:15,359 --> 00:43:17,719 That part we loved. Yeah. 1001 00:43:17,719 --> 00:43:18,999 Had such a fun cook. We did. 1002 00:43:18,999 --> 00:43:21,159 Yeah. I feel like that's not a representation 1003 00:43:21,159 --> 00:43:23,199 of, like, how we cook together. No. 1004 00:43:23,199 --> 00:43:25,199 We're still definitely going to taste your dish. 1005 00:43:25,199 --> 00:43:26,159 Mm-hm. 1006 00:43:26,159 --> 00:43:28,279 But the challenge was to serve four plates. 1007 00:43:28,279 --> 00:43:29,759 Yeah, we understand that. 1008 00:43:46,839 --> 00:43:48,559 Ladies, you're killing me. 1009 00:43:48,559 --> 00:43:49,679 You're killing me! 1010 00:43:49,679 --> 00:43:51,439 Because out of all the concepts, 1011 00:43:51,439 --> 00:43:53,879 I was probably most excited about this one. 1012 00:43:53,879 --> 00:43:55,319 And then, to taste it, 1013 00:43:55,319 --> 00:43:58,039 like, all the flavours are totally there. 1014 00:43:59,999 --> 00:44:01,999 You know, you've got that beautiful, robust, 1015 00:44:01,999 --> 00:44:03,999 salty nature of the peanut ice-cream, 1016 00:44:03,999 --> 00:44:06,239 which is... The texture is dynamite. 1017 00:44:06,239 --> 00:44:09,839 And the passionfruit is key to this dessert - 1018 00:44:09,839 --> 00:44:12,279 just produced a little bit of relief 1019 00:44:12,279 --> 00:44:15,199 from the hard-core nature of the peanut and the chocolate. 1020 00:44:15,199 --> 00:44:18,079 It's delicious, there's some good work here, 1021 00:44:18,079 --> 00:44:21,759 but you haven't given us what we wanted. 1022 00:44:21,759 --> 00:44:24,159 Yeah. It's such a silly mistake. 1023 00:44:25,439 --> 00:44:27,519 You packed so much peanut flavour 1024 00:44:27,519 --> 00:44:29,039 into your ice-cream, 1025 00:44:29,039 --> 00:44:31,319 and I love just that little hint of fruitiness 1026 00:44:31,319 --> 00:44:32,639 with the passionfruit, 1027 00:44:32,639 --> 00:44:34,159 coming through in your caramel, as well. 1028 00:44:34,159 --> 00:44:37,359 The pastry, you've taken it right to the very edge there, 1029 00:44:37,359 --> 00:44:40,839 so it's just borderline on bitterness, 1030 00:44:40,839 --> 00:44:42,119 but it actually works kind of well 1031 00:44:42,119 --> 00:44:43,359 with the rest of those flavours. 1032 00:44:43,359 --> 00:44:45,439 It's just a shame that it didn't work out this time. 1033 00:44:45,439 --> 00:44:47,439 Mm-hm. 1034 00:44:47,439 --> 00:44:48,519 What a shame. 1035 00:44:51,759 --> 00:44:54,719 It's pretty gut-wrenching. Yeah, I'm gutted. 1036 00:44:54,719 --> 00:44:57,159 But, I mean, look, the tarts that we put up 1037 00:44:57,159 --> 00:44:58,759 were well received. 1038 00:44:58,759 --> 00:45:02,079 We just didn't deliver and execute the last two tarts. 1039 00:45:07,919 --> 00:45:10,999 There was one team that totally crushed it today. 1040 00:45:12,359 --> 00:45:14,239 They had smooth teamwork... 1041 00:45:14,239 --> 00:45:15,599 (CHUCKLING) 1042 00:45:15,599 --> 00:45:17,959 ..rock-solid communication... 1043 00:45:17,959 --> 00:45:19,319 Everyone just went... 1044 00:45:19,319 --> 00:45:20,759 (LAUGHTER) 1045 00:45:21,879 --> 00:45:24,119 Dish of the day goes to... 1046 00:45:25,119 --> 00:45:26,119 ..Pat and Dot! 1047 00:45:26,119 --> 00:45:28,599 (CHEERING AND APPLAUSE) 1048 00:45:34,199 --> 00:45:36,319 With the highs come the lows. 1049 00:45:36,319 --> 00:45:38,879 And today, we're looking for the two teams 1050 00:45:38,879 --> 00:45:40,239 that didn't quite deliver. 1051 00:45:44,199 --> 00:45:46,119 Annabel and Hannah, 1052 00:45:46,119 --> 00:45:49,999 your dish was tasty, and all the elements were well made. 1053 00:45:51,159 --> 00:45:53,839 But you fell short of giving us four plates of food. 1054 00:45:55,639 --> 00:45:57,759 Finding the next bottom team was more difficult. 1055 00:45:59,639 --> 00:46:02,399 The second team to go into tomorrow's elimination... 1056 00:46:08,399 --> 00:46:10,799 ..is Lydia and Alyona. 1057 00:46:13,080 --> 00:46:14,160 Unfortunately, 1058 00:46:14,160 --> 00:46:15,600 you guys didn't quite hit the mark 1059 00:46:15,600 --> 00:46:16,960 that we were looking for today. 1060 00:46:18,480 --> 00:46:19,560 Hannah, Annabel... 1061 00:46:20,680 --> 00:46:22,359 ..Lydia and Alyona, 1062 00:46:22,359 --> 00:46:24,240 you'll be joining Vinnie 1063 00:46:24,240 --> 00:46:27,240 in tomorrow's elimination challenge. 1064 00:46:29,439 --> 00:46:31,079 Come in with a clear head 1065 00:46:31,079 --> 00:46:33,039 because tomorrow, it's going to be a toughie. 1066 00:46:33,039 --> 00:46:34,719 Goodnight, crew. 1067 00:46:34,719 --> 00:46:36,399 (APPLAUSE) 1068 00:46:40,799 --> 00:46:42,279 VOICEOVER: Tomorrow night, 1069 00:46:42,279 --> 00:46:45,479 it's the classic MasterChef conundrum. 1070 00:46:45,479 --> 00:46:47,479 Time and ingredients. 1071 00:46:47,479 --> 00:46:49,559 (ALL GROAN) You'll need to decide 1072 00:46:49,559 --> 00:46:51,079 which one matters more to you. 1073 00:46:51,079 --> 00:46:53,879 Yeah, right, I'm going. Lydia's going! 1074 00:46:53,879 --> 00:46:55,279 (ALL EXCLAIM) 1075 00:46:55,279 --> 00:46:57,279 For 15 minutes, is it worth it? 1076 00:46:58,239 --> 00:46:59,879 Just gonna go with my intuition, 1077 00:46:59,879 --> 00:47:01,039 and I hope there's going 1078 00:47:01,039 --> 00:47:02,599 to be something incredible there. 1079 00:47:02,599 --> 00:47:04,359 (ALL EXCLAIM) 1080 00:47:04,359 --> 00:47:06,839 But one thing is certain... 1081 00:47:06,839 --> 00:47:08,479 Your place in the competition depends on it. 1082 00:47:08,479 --> 00:47:09,959 ..someone... 1083 00:47:09,959 --> 00:47:11,439 Oh, dear Lord. Oh! 1084 00:47:11,439 --> 00:47:12,679 ..is going home. 1085 00:47:12,679 --> 00:47:14,039 Oh, no. Oh, God. 1086 00:47:14,039 --> 00:47:15,639 I don't know what I was thinking. 1087 00:47:15,639 --> 00:47:17,079 (SOBS) 1088 00:47:21,959 --> 00:47:23,959 Captions by Red Bee Media