All language subtitles for Dessert.Masters.S02E07.720p.WEB-DL.AAC2.0.H.264-WH

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