Original subtitles

VOICEOVER: Previously on Dessert Masters...

..the circus came to town.

Hey-hey! Oh, my goodness!

It inspired incredible creations...

I made my dish to be terrifyingly good.

I've gotta take a risk.

..that were true feats of dessert mastery.

AMAURY: Wow. Talk about a stunning dessert.

I freaking love this.

MELISSA: Look at that! This is just perfection.

The impossible made possible is what makes this place magic.

VOICEOVER: And it was a doubly sweet ending for Christy and Emelia...

Congratulations!

..who both won immunity.

Tonight,

it's a masterclass from the man himself.

Can his awe-inspiring techniques

save them from elimination?

(FOOTSTEPS)

(FOOTSTEPS CONTINUE)

What is... Ooh! Cool!

Wow. Hello!

Am I excited or nervous about this?

Amaury's on the job! Get on the tools!

Ooh, look at that. This is awesome.

Uh, I've never seen this technique being used before.

Just chocolate work everywhere.

He's whittling.

He's having a whittle. He's having a whittle.

What the...?

Amaury seems to be, like, carving a...a wood...a wooden leg?

Wow.

Wowee. Has anyone seen a piece of equipment like this before?

Is it a wood...is it for wood? Yeah.

Oh, someone did woodwork!

That is so fun.

Oh, it's so much fun to do too.

That's awesome. I really want a turn.

And that's how you turn chocolate.

CONTESTANTS: Wow.

That's sick.

Wow. That's clever.

You get the best seat up there. I know. That was good to watch.

One would say Amaury's, like, a bit of a chiselled man,

chiselling away at some chocolate.

A few years ago, I started borrowing tools from different fields of work

to incorporate them into the pastry industry

to create visual impression on my desserts.

And I'm only getting started.

What?

I have a few more tricks up my sleeves.

I'm going to show you four of my signature techniques,

starting with my coronation flower.

Come closer.

That's too close. Back off. Oh.

No, I'm kidding. I'm kidding. (CONTESTANTS LAUGH)

I don't know if some of you have seen me use this before.

This is very dear to my heart.

This comes from the region I grew up in.

It's usually to scrape cheese -

it's called 'tete de Moine', or 'monk's head',

and instead of using cheese as the wheel, I'm using tempered chocolate.

So, in order to build a full carnation flower,

I start with a cone to be my structure,

the same size as half of the diameter of the wheel.

So, in one quick motion...

..I'm turning the hard chocolate into a thin petal.

One at a time, we're going to take the petals...

..and lay them on top.

Awesome.

It takes a while to understand the right amount of pressure.

If you press too hard,

you will end up with too thick of a petal

and it's gonna break.

So it's very delicate.

But each petal, laid on top of each other,

will end up being a perfect sphere

that will mimic a carnation flower.

It's like a pompom! It's so adorable.

Yeah, it's like a pompom. Yeah, it's cute.

And this is my carnation flower made with chocolate shaving.

Wow. Wow.

(CONTESTANTS APPLAUD) I love it!

Now let's move on to the next technique, the gold-leaf dipping.

Use a skewer to stick to the leaf...

Oh, wow. OK.

..and then...

..boop!

Oh, my goodness. Then we take our truffle.

Oh, wow. Look at that.

So satisfying.

(CONTESTANTS APPLAUD) I mean, come on. Look at that.

Just so effortless.

Mesmerising.

My next technique is turntable piping.

This is actually my very first video on Instagram.

That started the whole thing.

Oh, wow. Really?

I've seen these techniques on his Instagram but I'll tell you,

it's much more impressive in real life.

Start the rotation on a very slow speed,

so you can really control what you're doing.

The further you are, the faster it goes.

The higher you are, the slower it goes,

so you're gonna have to adjust the amount of pressure.

Oh, shut up!

Is that not mesmerising, though? Yeah.

It's amazing. Wow.

That is amazing. (LAUGHS)

What the hell?

Oh, my gosh.

Oh, that gets a clap.

(CONTESTANTS APPLAUD)

What he's doing is truly unique.

Patisserie has been around for so many years

but he's just bringing a breath of fresh air.

A new perspective - it's modern, it's respecting the classics

and so innovating,

so I'm starting to get a bit worried.

We're gonna get to the real hard-core stuff.

MELISSA: Ooh.

I love it. Hey.

The next technique I'm gonna show you is the piping on the drill.

Ooh.

So, make your cake cone-shaped, cylinder-shaped, sphere, dome -

whatever you want -

and stab it onto a dowel.

OK? Then we use a drill.

You have to use a pink drill, otherwise it doesn't work.

(LAUGHTER) Agree. Agree.

Ready, Mel? MELISSA: I'm ready.

AMAURY: This is a first. Mel and I have never done this together.

MELISSA: Never. Ooh!

Whoa.

OK. You stay.

We'll go.

(CONTESTANTS GASP)

Oh, that's so fun.

Oh, my god. Look at that.

Go. (SQUEALS)

Oh, my god!

Oh, my god. He's making that. Oh, my god. Look at that!

That's so cool.

Clever!

AMAURY: So, the cake is frozen.

When you pipe, the first contact of chocolate onto the frozen cake sets.

By Mel going full-speed on the drill, makes the chocolate explode,

creating this perfect splatter effect.

This is perfect. It looks so cool, Mel.

Look at this. Great job!

Wow. I love this.

Watching Amaury do his thing is so incredible.

I love all the techniques he has just shown us

but I'm thinking about what the challenge for this one will be

and it's extremely daunting,

because he made it look really easy

and I don't know if they are.

Alright, everyone.

You've seen the master at work.

Now it's your turn.

You'll have 2.5 hours.

Using one of Amaury's techniques...

..you must bring us a dish that delights our taste buds.

Whoever impresses us the least

will be going home.

Alright. Make me proud, everyone.

Your time starts...

now!

(CONTESTANTS CHEER) MELISSA: Come on, guys!

Oh, my god!

OK!

To be honest, after that masterclass,

I'm feeling super nervous.

I haven't done any of these techniques before

and I definitely want to try this in the outside world,

so I need to try and take my time choosing the right technique.

Brain is not working! (SIGHS)

Me? Yeah.

Piping.

Yeah.

Ooh, sorry! Behind you!

The competition's really ramping up today.

Amaury's techniques are gonna be really hard to master.

They're not things you can just, you know,

try on a whim for the first time.

They're things that take quite a lot of skill and experience,

so...pressure's on.

I feel really nervous.

I'm gonna do the carnation flower technique,

which scares the living daylights out of me.

This is going to be difficult.

I don't know what little tricks and tips I would need to know.

I mean, he's shown us

but watching the master do it, as opposed to me doing it,

is not the same thing.

And yes, there is elimination -

so it needs to be as perfect as what Amaury is doing.

Hi, Reece. Hello, everyone.

Oh! Oh, wow.

Feeling nervous.

Obviously, someone's going home today

and I really don't want that to be me,

so I am gonna use that gorgeous ruffle piping.

I love piping - I do so much piping work on my cake.

Not with an electronic turntable but that really caught my eye,

so I'm gonna do a three-tier wedding cake.

I'm doing it three different flavours.

I'm gonna take one sour-cream cake batter

and flavour it from there -

I think that's the most strategic thing I can do today.

I don't want them to all taste the same, though,

so I'm gonna really have to put some oomph into each of these flavours,

to make them distinguishable.

I always like everything I do to have a story.

A wedding cake is all about love,

so every single flavour

is going to represent a different stage of falling in love,

which is so cheesy but I love it.

I want to do the top tier of the cake as that phase that feels...

like, nervous butterflies,

so I'm gonna do a butterfly pea cake with Prussian and yuzu

and then, for the middle tier,

I want to do that addictive, almost high-energy, caffeinated feeling

through a tiramisu cake

and then my bottom tier is going to be really rich and warm and familiar

and that'll be a spiced chocolate cake with figs.

Cocoa.

Talk about an exclusive masterclass - wow.

Four of your signature techniques,

shown, by you, in here.

How special. That was fun, yeah.

(CHUCKLES) I mean, it was really wonderful

watching the contestants looking at you doing each of these up close.

You've gifted these skills to them.

What are you hoping to see in these finished dishes?

Well, not only am I excited to know which one they want to pick

but I want them to lean in to the challenge

and interpret the technique to elevate their desserts.

Use this to make a dress.

Use this to make a golden nugget. Yeah.

I mean, could you imagine an entremet that's a hat

and then you have this pompom on top?

I did it. Oh, you did?

So it would be quite cool. (BOTH LAUGH)

REECE: What the...? Why did I get pasta flour?

Run, Forrest! Like a gazelle.

DAN: I need baking paper. You want some?

Oh, yeah. Do you have some? Oh, thanks.

As you know, I love glitter and gold is the cousin of glitter,

so today I'm going to use the gold technique.

This challenge is so me,

because Amaury wants something out of the box.

He wants something with a wow factor

and I'm ready to sparkle it up.

Hi, Dan. Good day, good day.

What are you making this evening? Oh!

Today I'm going to make a pillow

with passionfruit, mango and a little bit of coconut.

OK. Alright.

So, are you making, like, a petit gateau

moulded to look like a pillow?

Yes. Correct. OK.

So, it's a little cake and then I'm going to put a ring on it.

Oh! OK.

AMAURY: So that's what goes on top of the pillow?

Yes. And is the ring gold?

Dipped in gold? Yes.

It's like a proposal ring. MELISSA: I like it.

So it's a ring cushion. Yes! Correct.

Amazing.

AMAURY: I'm excited to see your interpretation of it.

Cross my fingers - hope it will work out.

Here's hoping we say yes! Oh, yes, please!

From both of you. Thank you. Bye-bye.

Remember what I taught you, guys.

You only have 2 hours left. Come on!

Whoo! Go, guys!

(JOHN HUMS TUNE)

Oops! Oh, sorry.

Oh, I need a...a bowl.

# 'Cause we're bad boys for life... #

REECE: Bad boys for life! Yes! (LAUGHS)

I'm gonna go for the carnation technique today

and then I'm gonna build an entremet.

On the inside, we'll do, like, a passionfruit curd,

a hazelnut sponge soaked in a cognac syrup,

we'll do a roasted hazelnut caramel ganache

and then it's gonna be inside a praline mousse

and a chocolate-caramel glaze -

and then I'll sit the carnation on top of that.

# Da-da, da-da-da... # Hey!

I remember this technique on Amaury's Instagram, vividly.

He'd done this beautiful white cake

with flavours of almond, vanilla and this amazing white carnation on top.

It was breath-taking.

And I'm a sucker for punishment, so this will be my take on that.

John! Hello!

AMAURY: Hey, John. What are you making tonight?

I'm gonna make an entremet. I'm gonna call it 'Alter Ego'.

The 'Alter Ego'. What is the Alter Ego?

MELISSA: Who is he? AMAURY: Is he a good guy?

He's a good guy. He's tasty. He's full of passion.

Um, I'm gonna go with the carnation technique.

OK.

I remember seeing you do that a long time ago.

A white cake, almond flavour -

so I'm gonna go dark chocolate, hazelnut flavour.

AMAURY: That's the Alter Ego. Black and white.

You're the light to his shade.

He's my light. He's my dark side.

I'm gonna tell you - this is very ambitious.

That's a lot of work.

Like, an entremet in 2.5 hours - we saw it fail before.

Hard to unmould. You have to have the perfect timing.

The flower itself, when you haven't gotten much practice on it,

can take a little bit of time.

Like, have you ever got...

You've tried this before, the technique?

No. Never tried this before.

This is crazy.

This is crazy.

The chocolate carnation - to get it perfect and elegant,

it takes a little bit of practice,

so keep yourself enough time at the end to be able to do this.

Oh, my goodness. Good luck to you, John.

Thank you.

I am sweating like a something.

Amaury's definitely given me a bit of a fright.

I'm biting off quite a lot

but I'm gonna try and risk not using the box today.

Having that SOS box is a safety net.

I know I'll be vulnerable without it,

so I want to hang on to it as long as I can.

I've got my passionfruit curd setting,

my hazelnut ganache is setting, my sponge is baked.

I'm starting to work on my caramel glaze

and my hazelnut praline mousse.

Phew! (LAUGHS)

And I need to get all this done and then start building the carnation,

so I'm feeling up against it, for sure.

I'm looking at that clock extra closely now.

You need anything from the pantry? No, I'm right. Thanks, Johnny.

You all have big ideas but do you have the time?

1.5 hours to go!

(CONTESTANTS CHEER)

We're, like, the best bench-mates ever, eh?

The bestest in the world.

Dan, here's the chocolate scraper. You are... Oh, perfect. Thank you.

Alright. So, get yourself in position.

When you feel confident, just start the process and press pretty hard.

Ready? Go. (WHIMPERS)

Press harder. There it is!

A little bit more distance.

Stay where you are. Stay at 3 degrees.

(LAUGHS) 3...3:00pm.

3:00pm. Oh... Yeah, yeah.

Ha.

Can I just go... Oh!

That's heart-breaking. Oh, my god.

(BOTH LAUGH)

I think I should stick to eating.

D'you need this microwave? Not right now, no. Go for it.

Feeling pumped. Loving it.

Did you get spray-grease? Nah.

Amaury's just piped this cone.

The effect that it got kind of looked to me a bit like snowflakes.

Really wintry.

Hello, Darren. Hello.

What's the dish? What are you making?

I'm making Frozen Forest ice-cream cake.

I'm gonna use your drill technique

and set some pistachio ice-cream in a cone

and then, with that, I'm gonna have a pistachio cake,

which will encase pear ice-cream

with chunky pear inside

and then I'm gonna spray the whole thing

with different spray mixes, flavoured with mint,

to get that snow effect.

So it's gonna look like a frozen forest-scape,

which is hopefully gonna look really festive.

Super-cool. We'll see how we go.

I think this is great.

Thank you for leaning in to the challenge.

Thanks, guys. Thank you, Darren.

How many are you making, Reece? Yeah. Are you sharing some with us?

REECE: Just back-ups, guys. That's a lot of back-ups.

18 options. REECE: Good!

Hi, Reece! Hey, guys. How are you?

What's going on here?

I'm making, um, a tart.

So, it's flavours of a tiramisu.

There'll be an almond and chocolate brownie,

layered with mascarpone, soaked coffee sponge

and a beautiful whipped ganache on the outside.

I will also do an ice-cream.

OK. And what sort of technique from Amaury are you using?

I'm gonna do the piping.

OK. (SPEAKS INDISTINCTLY)

I've watched your video, probably, like...

Oh, you probably have all these millions of views

and it's probably me.

But yeah. Thank you for that.

How confident are you

that you're going to be able to nail the technique?

Being a cake-maker, we pipe a lot

but this piping is really weird because, like,

because we're used to piping with precision,

where this piping is just one motion the whole way.

Well, make sure you leave yourself enough time

to finesse that part of it.

100%. 100%.

Thank you, Reece. OK.

What am I doing now? I need to get on to this brownie.

# All my troubles seemed so far away... #

I've been loving Dessert Masters.

It's pushed me to want to do better,

dig deeper

and just really trust that I can make my body move fast enough

to be able to complete whatever crazy idea I have in my mind.

I am using the carnation flower technique tonight

to make a ballerina

and I'm making a music box

to go under it as well.

The technique is going to be the dress of my dancer

and inside the dress, we're going to find the good stuff.

(LAUGHS) They're gonna find the cake.

It's a fraisier. It's delicious.

The fraisier is an almond sponge soaked with a Kirsch syrup.

I'm going to create a strawberry compote

and it is going to be finished off

with a vanilla and lime diplomat cream

to give it a little bit of moussy lightness.

Um, yes, there is elimination

and I've never, ever made anything like this in this time frame before,

so that kind of freaks me out

but I'm not nobody. (LAUGHS)

Just gotta continue and get it done.

We're halfway through, guys. An hour and 15 minutes left.

Come on. Let's go, guys.

JOHN: How's my running form, Reece? It's good.

So far, tracking well.

I have all my components in the freezer

and at the moment, while I'm waiting, why not make the ring?

While I want to combine all these beautiful tropical flavours

to get this dish,

the brief is about the gold-leaf technique,

so there needs to be gold everywhere.

Gold on the ring, gold on the pillow,

gold on the plate, gold on me!

And I decide to use it not just on the ring

but on the chocolate decoration on the plate as well.

Let's see.

What's Dan doing?

What is he doing?

Ooh-la-la! Look at this. Perfect!

Dan, are you gonna do it properly? Are you gonna dip it properly?

Oh, yeah. I've done it already.

I'm a bit worried about Dan's ring.

It's not looking as perfectly covered as Amaury's.

When Amaury was doing his technique,

he dipped his truffles into the gold flawlessly.

# La, la, la... #

But Dan is kind of brushing on gold leaf

and I'm not sure if that's the right decision.

CHRISTY: That's not a dip.

Ooh! Sorry. Hi! Hi!

Hey. That is done. How you going, Reecey?

Yeah, good. I'm just working on an ice-cream.

Oh, beautiful.

Oh, Darren, that is so beautiful.

Thank you. Oh, my god.

Tonight, I'm hoping to create a festive snow scene

with my pistachio and pear ice-cream cake.

My ice-cream sandwich looks really good.

Very happy with that.

And now I'm gonna start the drill technique.

Gonna pipe white chocolate to get that snow effect.

After seeing that drill technique -

the way he spins it, it looks really tricky,

so I need to be careful,

because it's the real, sort of, focal point of this cake.

AMAURY: We need you, Mel. MELISSA: How can I help you?

Can you do a bit of a spin? I can do a bit of a spin.

Thank you. OK.

(STARTS DRILL)

Keep going, keep going, keep going!

Stop!

Nice. Spiky, spiky!

Thanks, Mel. Yeah!

You're a ledge. Gotta be really careful there.

Yeah. Got it. That's amazing. Did it, Mel.

It's all about technique. 45 minutes to go!

Yay!

Wow, Jana.

They are freaking nuts.

I don't know if they just got overly confident in this kitchen

after a few cooks.

Yeah. Let's talk about Jana.

It's literally an all-singing, all-dancing dessert.

I mean, I love the concept,

because so far, she has made my technique her own.

That's what we wanted to see, you and I, so a check mark on that.

Yeah.

On another note, I'm worried about John.

His ode to my white-snow creation

with the nice, white pompom on top -

so ambitious.

With the time constraint, it's nearly impossible.

I keep forgetting.

How are you going? Hello. Very good.

The gold technique is done. It's over there. I made it.

Now I'm just making the pillow.

Hopefully, when you cut through the dessert,

you will be able to see nice, defined layers.

My coconut sponge and tropical confit -

they're nice and set, so I put them inside the sandwich bag

with the coconut mousse on top of that,

to get the nice creases of a pillow.

It is the main component of my dish,

so let's put it in the blast-freezer now.

I don't want a messy dessert here.

Amaury is suspecting perfection,

so I need this pillow to set completely.

Go, Dan, go! Go, go, go!

Feeling good. (LAUGHS)

Got my butterfly pea cake, my tiramisu cake

and my spiced chocolate cake done.

Really happy with how it tastes.

Now I'm about to start my turntable piping technique.

I'm nervous, Darren. You're gonna smash it.

OK.

For this one, I want a ring around the top.

There. Again.

We can do better than that.

Oh! Damn.

OK.

It is so much harder than it looks

but I want it to be perfect.

Amaury knows I decorate cakes -

I don't think I can just do a shonky job

and be like, "Yeah, yeah, that's good enough."

So, this is the one. I feel it. This is the one.

That's so cool! I love this bit so much!

Yeah, that's good. Yes!

You did it! Yay!

Fourth time is the charm.

But...

..I don't have enough time to have four goes at this for each tier...

OK.

..so I go back to what I know.

I want to hand-paint -

that's, like, my signature thing, is to hand-paint,

so I would normally allocate a few hours at least.

It's a bit different to Amaury's

but I think this'll be a really lovely compliment

to that ruffle that's on the top.

There is 15 minutes to go. Come on. Come on!

Go, tart-boy!

I don't want to... Oh, my god. Who? Who?

He's still building. Who?

Johnny. What's he doing?

He's still building it.

I thought it was gonna be really hard and this is even harder.

I'm in trouble.

I'm working as fast as I possibly can...

Aarrgh!

..but making this flower

is not going as smoothly as I would have hoped.

It's just taking so long.

Pffft!

OK. More stuff.

Oh, goodness.

Um...right.

Come on, Johnny-boy. Come on, Johnny-boy.

I think I should play the box.

REECE: John, are you playing the box?

Sorry - what was that? Ooh!

Playing the box.

He's playing the box!

Ooh!

You're gonna have to find out for yourself what's inside.

I really don't know what to expect from this SOS box.

MELISSA: There you go.

But I don't want to go home tonight,

so I just hope that whatever's in the SOS box

is gonna save me from elimination today.

I think I need to play the box.

MELISSA: Playing the box? Playing the box.

Yes.

What's in there?

AMAURY: You have 20 extra minutes' cook time!

Whoo-hoo! (CONTESTANTS CHEER)

When the cook ends, your 20 minutes will start.

MELISSA: What do you think, John? Are you happy with that?

Oh, over the moon. Over the moon. Over the moon?

What can you do with that extra 20 minutes?

It's gonna allow me to finish the dish the way I pictured it.

This 20 minutes is an absolute game-changer.

Just what I needed.

There was absolutely no chance I would do it without the pink box.

So I made the right choice.

Now I'm not gonna get as much attention without the box, Reece.

You didn't really ever get too much attention, John.

(LAUGHS)

I can't believe John has his SOS box.

Like...you know, I need 20 minutes!

I need to finish my ice-cream,

I need to pull out my tiramisu moulds out of the freezer

and then I really need to start assembling everything.

I need to start Amaury's piping technique

and I really want this technique to work so bad,

because this is my main component to hit the brief today.

Oh, my god. Please, just work!

OK. Go, Reece!

Doing it!

AMAURY: Yes, Reece!

Reece, Reece! Oh!

Yes, you're doing it! Yeah! MELISSA: Oh, yeah!

CHRISTY: (GASPS) Oh! EMELIA: Reece, show me!

Show, show, show, show! Look at it!

Phew! Looks beautiful.

REECE: I'm like a chocolatier all of a sudden.

Precision is paramount! 10 minutes to go!

Let's go, everyone! Go, guys! Last little push!

Whoo! Whoo!

JANA: I think I have successfully

elevated the carnation technique tonight,

so I'm gonna finish my chocolate music box

and, uh, I'm going to assemble my ballerina cake.

Good job, Jana. Good job, Jana.

CHRISTY: I smell mint. Yeah. Who's doing mint?

Pretty happy.

Think it looks pretty cool.

It's just whether the flavour's there.

The pistachio cake - it's soft, it's delicious.

It pairs really well with the pear ice-cream.

I think it's fun. I think it's definitely me.

It looks really festive and that drill technique is just shining.

Time is running out. 5 minutes to go!

Come on, guys! You can do it!

This is my favourite day in the kitchen.

Like, this is so fun.

Alisha. Hi.

I'm a bit confused. Why?

What happened? What?

Where's the technique?

Weren't you supposed to do each layer?

But I've done it as the ring on the top.

This is problematic.

The brief's all about Amaury's technique

and I'm starting to realise

that this isn't going to be enough to get me through.

Alright.

I don't want to go home,

so even though I loved what the bottom of the cake looked like,

I'm going to scrape it off

to go for round two with that automatic piping.

This is so terrifying.

5 minutes to go is extremely ambitious to do this.

OK.

I'm happy about this beautiful dish I have in front of me.

The mango and passionfruit marry together perfectly.

Oh, my gosh!

And the ring is beautiful.

I feel like my dish is strong enough.

I love the look of it.

I said goodbye to glitter, hello to gold!

1 minute! 1 minute, guys! Come on!

Come on, guys! Come on!

MELISSA: 1 minute to go! Last push! You've got this!

That's ugly.

Oh, keep going!

Come on. You've got it. Hmm!

You can do it. Focus, focus.

Oh!

OK. OK. Come on! Come on!

OK.

Go, go, go, go!

Tools down in 10, 9, 8...

(MELISSA AND AMAURY COUNT DOWN)

..3, 2, 1!

John, your 20 minutes starts now!

Keep going, John. Thanks, Reece!

You got it. You got it.

Good job, guys. Did well.

Killed it, killed it.

It's, like, so perfect right there.

There's a front and there's definitely a back.

Oh, my god. That was chaotic.

I would have loved that extra 20 minutes from the SOS box today,

I think just to perfect the piping,

just to finesse a little bit more.

I just hope that the piping on that cake

isn't going to be what sends me home.

MELISSA: Run, John! Run!

This is so awkward.

AMAURY: Yeah, it's awkward but you're killing it. No worries.

Thank you, chef!

EMELIA AND CHRISTY: (CHANT) John! John! John! John!

(LAUGHS)

Hi, everyone!

Hopefully, I'm done with the carnation in a few minutes.

Still relieved. Uh, the pink box saved me, that's for sure.

I'm super grateful I got extra time

to make sure the carnation is just perfect,

so I'm gonna make the most of it and take my cake to the next level.

That's amazing.

Good work, John.

This is just for you - 10 minutes to go, John!

10 minutes!

You can do this!

JANA: Oh, that's amazing.

John, that's amazing. DAN: So beautiful.

JOHN: Carnation's done! Yes!

Just need to glaze my cake and make my entremet look beautiful.

My entremet, it's frozen just right.

I've got my glaze perfect temperature.

DAN: Wow. Look at that. That's amazing.

CHRISTY: He is beauty, he is grace.

(CONTESTANTS APPLAUD)

It's amazing, John! DAN: It's so beautiful.

AMAURY: John, you have 1 minute to go!

MELISSA: 1 minute! 1 minute, John! Hurry up!

I'm taking a big risk here, doing an 'Alter Ego' of Amaury's cake.

I just hope it's paid off.

Get it on the plate, John.

John, your extra time is up in 10...

(MELISSA, AMAURY, CONTESTANTS COUNT DOWN)

..3, 2, 1!

AMAURY: Hands up, John! (CONTESTANTS CHEER, APPLAUD)

JOHN: I just hope that I've done enough with the carnation

to fill the brief

and that my flavours can back it up, so...fingers crossed.

DAN: Good luck. DARREN: Good luck, mate.

JOHN: Absolutely terrified. Looks awesome.

Beautiful.

Hello.

AMAURY: Hey, John. Look at that!

Wow.

What is the name of your dish?

JOHN: Alter Ego.

Right at the bottom, there is a crunchy hazelnut base,

a salty caramel ganache,

a hazelnut sponge that's soaked in cognac,

then a blood orange and passionfruit curd in the middle.

Hazelnut praline mousse around

and then caramel-passionfruit chocolate glaze.

How big of a part did the 20 minutes play into your cook?

I think it gave me the chance to catch my breath and finish

and to decorate the entremet.

Thank you, John. We're gonna taste. Thank you.

I'm so excited to get through it.

Very easy to go through.

Wow. Sexy.

This is what I call well-defined layers.

It's so pleasing, you know, how it gives under the spoon.

I'm gonna tell you...

for me, this is close to perfection.

(LAUGHS) I love this dessert.

Starting from the aesthetic -

this perfectly crafted chocolate carnation on top...

..and this cake, when you cut through it, you have the perfect layers,

one after the other,

that bring a very distinct flavour to the mix.

The passionfruit counterbalanced the sweetness of the mousse

all the way around.

The chocolate ganache is not overly rich

and the moisture of the sponge helps water your mouth a little.

It is just perfectly thought out and executed.

Yeah. It's fantastic.

It is what I want in an entremet.

All those layers hold their own

but come together harmoniously in one bite.

And on top of everything, quite literally,

this piece of chocolate-work technique

that belongs to you -

it's just masterful work.

Yeah.

This is Dessert Master winning-worthy stuff.

Absolutely. This is why I came to Australia.

To see these type of things. Yeah.

(SOFTLY) Phew!

I'm feeling extremely nervous.

I really had a go at Amaury's technique

but it doesn't look as beautiful as I would hope to.

This cake is who I am and what I love...

I may have over-catered.

..and I would be really disappointed

if this was the one that sent me home.

VOICEOVER: Don't miss a delicious moment of Dessert Masters.

Watch full episodes on 10Play now.

ALISHA: I may have over-catered.

The dish is called Crazy In Love.

The top tier is a butterfly pea, passionfruit syrup and yuzu curd.

The second tier is tiramisu cake

and the bottom tier is a spiced chocolate and fig cake

and I chose to do the ruffle piping.

Thank you, Alisha. Thank you.

Oh, I see!

I don't know why she hid it.

Well, it does feel hidden.

And they're really very good. Yes.

She should have really taken the shot

and covered every single tier the way she intended to,

using the turntable piping ruffle technique

and then she would have met the brief, hands-down.

Yeah.

Alright. Let's cut through it.

Tiramisu layer.

This is like cake Jenga.

Oh... Hey!

Look at those layers now.

Every single one is completely different.

I'm really happy for Alisha.

I think this is the kind of cake

that she is so proud to present to us.

I'm glad she got to do that.

The butterfly layer was masterfully done.

It's sweet but it's also really, really citrus spiked,

so it's a really lovely opening gambit

to this multi-layered wonder that we have in front of us.

The tiramisu layer gave me that espresso rush

that I want out of a good tiramisu.

Now into the last layer - it's rich, it's aromatic.

I thought the figs added a really fresh texture

amidst some rich textures

and you kind of go, "Oh!"

Everything is perfectly crafted.

It is so well balanced,

so diverse

but the technique is barely present on the cake.

I just wish we would have seen a little bit more.

Is it enough to meet the brief?

I'm not quite sure.

Hello, Darren Purchese.

Guys.

This is my Frozen Forest ice-cream cake.

We have a pistachio cake

encasing a pear ice-cream

and then I filled pistachio ice-cream into a cone.

Yes.

And then I've sprayed the whole thing

in a chocolate flavoured with mint.

It just kind of made it look whimsical.

The pistachio sponge - well crafted. Mmm.

Good flavour and the textures of the ice-cream are well done.

He can be really proud

of the incorporation of my technique within his dessert.

I love the story he's telling us through the plate.

Hey, Jana. Hello.

Hi, Jana.

Oh, wow.

My dish is called Tiny Dancer.

Inside the ballerina, hidden under the chocolate decoration,

I have a fraisier,

a strawberry compote

and a vanilla and lime diplomat cream.

This is just a beautiful ode to a classic fraisier.

And that's what I wanted to see,

was to take one of my techniques but incorporate into the dessert,

creating a story around it.

I no longer see a carnation flower - I see a beautiful dress.

Me too.

Ooh!

She looks like a Viennetta with a cowboy hat!

That's the goal! (LAUGHS)

Yes!

This is what I'm calling the Floosy-misu.

It's a tart of coffee, chocolate, almond

and then an orange sabayon-inspired ice-cream.

I think that it looked very chic

but when I think of a great tiramisu,

I think of amped-up, fully boozy, rich, high highs all over the place

and I don't know that I get that here.

I completely agree with you.

I think Reece might be at risk.

Hey, Dan. Hello!

MELISSA: Hey, Dan.

Alright. What's the name of your dish?

DAN: Marry Me Now.

MELISSA: Marry Me Now! Wow.

DAN: So, coconut mousse

and then you will see passionfruit and mango cremeux,

mango and passionfruit confit

and then a coconut sponge.

Thank you so much, Dan. Thank you.

Alright.

Now...

..there's a lot to talk about here.

There's a lot to talk about here.

What do you think of the look?

Well...it's just a bit messy.

To think of this concept,

highlighting the gold-leaf-to-water technique with the ring -

I get lost when I see other gold on the plate.

Why is this here?

Same thing with those little items

that are not even part of, really, the thing.

Mmm. Look now.

Oh! Already 10 times better.

Now, when it comes to your technique,

it's imperfect.

The main purpose of the water-dip

is to have a seamless, flawless cover on any object you dip.

When you don't use that technique,

you often end up with a result like that.

Mmm.

I think we need to cut into this entremet

and see what's on the inside.

Let's cut through this.

It does give you a little pillow consistency.

Not bad. Alright. Should we dig in?

I really liked the flavours.

The cremeux complemented how acidic that compote was.

The cake was coconutty - it had a lovely texture to it.

I think, all in all, it ate really well

but the were a lot of flaws that detracted from the dessert in total,

chief being the ring.

I have to agree with you.

It could have been a good dish.

I just wish the finishing didn't lack refinement.

It's very easy to do a small hole,

put in your toothpick or skewer and dip it.

I don't know why he went with his finger.

The use of the technique is definitely not up to the standard.

For me,

he's not safe from elimination tonight.

I agree with you.

Those techniques are far from easy and you all rose to the challenge

but there was one person in particular that was top of the class.

John.

(CONTESTANTS APPLAUD)

Well done, mate.

That type of dessert is the reason why I came to Australia.

It was layer after layer of perfection.

You put that SOS box to good use.

You're safe. Well done.

(ALL APPLAUD) Awesome.

So good.

Now to the part we don't like.

When it came to bottom dishes,

two of you were in the conversation.

Dan...

and Reece.

Reece...

your tiramisu tart looked stunning

but in terms of taste, we wanted way more intensity.

OK.

On the other hand, Dan,

your flavours were nice

but your dish lacked refinement

and your use of the gold-leaf technique fell short.

I wanted to see everyone fully dive into my techniques tonight

and unfortunately...

..Dan, you didn't dive deep enough.

I'm sorry. You're going home.

It's OK.

I enjoyed every second here.

I got to meet 10 beautiful, amazing, talented chefs

and obviously, I got to meet you, both of you.

Thank you, Dan.

Thank you so much for bringing such positive energy to this competition.

We're going to miss you.

With that, Dan, it's time to say goodbye.

Ooh, I'm gonna miss you. Thank you.

You're a legend. Oh, thank you.

I had way too much fun in this kitchen

and I will cherish it forever in my heart.

The amount of knowledge I achieved is priceless.

But no panic -

I'll still used gold and glitter in my future,

because life is always happier

when you have a bit of glitter and a bit of gold,

just to make it mwah!

MELISSA: Bye! Hey! Whoo!

Shake it outta here!

(CONTESTANTS CHEER, APPLAUD)

Go, Dan! Whoo!

Go, Dan! (LAUGHTER)

VOICEOVER: Next time on Dessert Masters...

(CONTESTANTS EXCLAIM)

..there's something magical in the air.

REECE: I love it so much.

But...

I hate to burst your bubble

but tonight, two of you will be going home.

With stakes this high,

the sky's the limit.

Look at that!

AMAURY: This dish is perfection.

Captions by Red Bee Media