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05:55abone olabiliyor.
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06:30abone olabiliyor.
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07:35ve belak Очень bizim banyons ter Bubble Bu
07:40Banyonski
07:41Telek İçeride
07:44Kutbrunca
07:44Türkiye'de 24 Krim Buns
07:45Tebrik
07:46Geliştirilmiş
07:46Krim
07:46Kutur
07:47Krim
07:49Kutur
07:50Kutur
07:50Kutur
07:54Kutur
08:03Kutur
08:04karogoer zamanla zaman gelmeden ixler.
08:06Kremli aracımızın bir krem, bir krem, bir krem, bir krem.
08:11Krem, bir krem verin.
08:14Kadın alın etksin bir krem.
08:17Kremi'nin küçük bir MKK ilişkiler.
08:21Üçlerine, üçlerine geçten sonra kremansı kısmı.
08:25Bu kadar çizik var.
08:29Evet bakalım.
08:32Tricide olabiliyor her ve o her yemeye faresi.
08:33Bu yüzden bekliyordum.
08:36Cipriyote, cipriyote.
08:38Oh, nice.
08:39İndi bun, mastic.
08:41Bir sattırı bir tree.
08:43İngilizce bir sattırı.
08:45Wow!
08:46İngilizce bir sattırı.
08:47Sofya'nın mastic-infused buns
08:49ve tangerine tangerine jam
08:52ve tangerine tangerine
08:54ve bir delikli sesame-britle
08:55inspired by a close family member.
08:58Bir sattırı bir sesame-britle
09:00benim babamla.
09:01Her zaman eğitimlerinde, her zaman, her ailemle hacimlerinde.
09:03Her zaman, her zaman, her zaman çok özel bir şey diyebilirim.
09:07Yeni bu, benim ve annemler?
09:09Bir de hiç bir şey görme.
09:12Şimdi, her zaman, her zaman, ne kadar, her zaman?
09:14Ah, Liam!
09:15Bu, çok güzel bir bir tam.
09:18İlke, çok güzel bir tam.
09:20İlke, bunların var.
09:21O zaman, o zaman, istesinde.
09:24Bu, çok iyi.
09:25O zaman, o zaman, o kadar da, o zaman, o zaman, o zaman, olupan.
09:29Not too big, but now to put it for the making.
09:32But over-proved dough will collapse in the oven.
09:35They are too humongous.
09:37If you over-proved it, it's going to be aerated
09:39but tough at the same time.
09:40They're looking a little bit over-proved, I think.
09:44Can you please tell me about your cream bun?
09:46The dough is a brioche dough with coffee flavour.
09:49Then we're going to add coffee, pastry cream
09:51plus the chocolate garnish with the coffee flavour.
09:54There is so much coffee going on.
09:55It's not too overpowered, it's a lighter flavour.
09:59Ashish is hoping flavours of hazelnut, praline and chocolate
10:02will complement the coffee and help the flavour sing.
10:05What's your favourite karaoke song?
10:07You listen to K-pop.
10:09Blackpink, BTS, I sing all of those.
10:11OK, what's your favourite BTS song?
10:13That's gotta be DNA.
10:16DNA, that's it.
10:17And I know they've got a bit of garts in it as well, isn't it?
10:19Exactly.
10:20It's a tough one, I can do it.
10:25As well as beautiful buns,
10:27the teams also need to produce flavoursome fillings.
10:30It's not so strong.
10:32I'm making the Marsala curd.
10:34We wanted to do something Italian.
10:37Alongside their Marsala wine curd,
10:39Valentina and Aurora are another team who are using coffee
10:42to flavour the cream in their bun.
10:44We're gonna make it with a coffee diplomat.
10:48The piping is really nice as well.
10:51Diplomat cream needs to be firm, otherwise it collapses it.
10:54Yeah, yeah.
10:54It's gonna be nice, guys.
10:57These are bloody huge.
10:58While the buns cool...
10:59I took it out.
11:01It's cooked.
11:02It's nice.
11:03The teams still have cream fillings to prep.
11:06I'm just whipping cream for the coffee diplomatic.
11:09I'm doing the coffee hazelnut cream patissier.
11:11And coffee is popular in the kitchen today.
11:14On the top, we are going to buy coffee whipped ganache.
11:16Today in this kitchen, three teams have decided to work with coffee for their sweet bun.
11:20Really?
11:21Yeah.
11:22Oof.
11:23We didn't know this.
11:24We made the best coffee bun win.
11:27Orban and Avnit's coffee whipped ganache will be piped on top of an orange crema
11:32and a speculous prali, filling a finger-shaped bun.
11:35The buns look super cute.
11:37They're cute, no?
11:38They're like little hot dog buns.
11:39Mini buns, mini buns.
11:40Sweet hot dog today.
11:41Sweet hot dog buns.
11:42You guys are so fancy.
11:46Chefs, you have one hour left.
11:48Pro tip, don't cream your tarts.
11:52And also, don't laminate your buns.
11:54Yeah, I did that once when I was an office temp.
11:56Immediate dismissal.
11:58With the cream buns baked and fillings well underway.
12:01I'm making the clementine jam.
12:03The savoury laminated tarts are finally ready for the oven.
12:07Start for baking the puff, so I'm just egg washed.
12:10They will go in the oven for 12 minutes.
12:15And the fillings can be perfected.
12:17I don't like the porcini.
12:19They're releasing too much water.
12:21Now I'm gonna put the trout in the oven.
12:23With these leeks, I'm just gonna get them a bit golden.
12:26I'm just trying to make corn-shaped of celery egg.
12:30Those look like little cone bras Madonna would wear in the 90s.
12:33I'm sure that's exactly what you were going for.
12:37Chefs, you have 30 minutes left on your lamby tarts
12:40and creamy, creamy bun buns.
12:42What are you doing?
12:44I'll be honest, it sounded better in my head.
12:45Can you add four minutes?
12:47Because they're quite light.
12:48Once the savoury tart pastry is baked...
12:51I think colour is a bit tart, should I take it out?
12:53Yeah, it would be.
12:53If their lamination has worked, it will be golden and crispy.
12:57Perfect.
12:58But incorrectly handled dough won't have visible layers.
13:02The crust is a bit hard.
13:04Or it will rise unevenly.
13:06They've raised a little bit too much.
13:08We're gonna have to press in.
13:10I'm a little bit worried about the tarts.
13:14Chefs, ten minutes left.
13:16The chefs now need to juggle assembling their savoury laminated tarts
13:20with filling their cream buns.
13:22I'm piping the labneh base.
13:24On top, I'm gonna have trout.
13:26I'm just piping the orange creamer.
13:28The consistency is nice.
13:30I'll be honest with you, it kind of looked like jacket potatoes.
13:32Hey!
13:34Okay, it's gonna be a check potato that is gonna be,
13:36like, you know, a cenerentola, Cinderella.
13:38Mm-hmm.
13:39You know?
13:39So it's gonna transform.
13:43Ugly, mate.
13:44I don't know if that's even gonna make any difference,
13:46to be honest, what you're doing.
13:47They're not correct.
13:48The porcini, they are a little bit mashed.
13:50They are now nice to see.
13:52So I'm just eye-derm, you know?
13:53I'm just afraid they're gonna say it's too much stuff.
13:56We try our best.
13:57Chefs, you have five minutes left!
14:01I'm filling the tart with the bechamel.
14:03I would put it a bit less, so we can put the leeks on.
14:06It's coffee cream.
14:07Okay, we need to hurry up now.
14:08Time's gonna be a bit tight.
14:10A little tart of gold.
14:12And we need to just pipe the honey jam.
14:13Open that bag, open the bag.
14:14One minute left.
14:16We have one minute.
14:18I know.
14:19I'm putting my candy compote.
14:21This tastes like sesame, which is what I wanted.
14:24This is just a final garnishing.
14:26I forgot to add extra marsala.
14:28Aye, aye, aye, aye.
14:30Chefs, your time is up.
14:32Please leave your buns and tarts alone.
14:39It's done already, finally.
14:41They're not good.
14:42They're just not good.
14:50Everything is just everywhere.
14:52It's not good.
14:53The team's savoury laminated tarts and cream buns
14:55will now face the judgement of Benoit and Cherish.
14:59Oban and Avneet from the Stafford, please come forward.
15:11Visually, I really like it.
15:13It is elegant.
15:14It is sleek.
15:15And we see the lamination.
15:17That's important.
15:18So we have artichoke puree and then burnt pear puree.
15:21And it's finished with petals of roasted celeriac.
15:24It's earthy.
15:25It's nutty.
15:27It's warm.
15:28It's really nice.
15:29The pastry itself.
15:30All the crispiness, the crunchiness.
15:33Wow!
15:33I love it.
15:34Your cream bun.
15:35I can see this in a five-star hotel anytime.
15:39So we have made brioche.
15:40The bottom layer is with piculous praline.
15:42We have filled it with orange cremeau.
15:45Coffee with ganache on it.
15:46And we have garnished with candied kumquat.
15:49The combination of flavor is delicious.
15:51Coffee, orange, kumquat.
15:55That works for me.
15:56Lovely crunch from your praline.
15:58Eat it beautifully.
16:00Thank you, guys.
16:00See you later.
16:05Good job, boss.
16:11Well, it is a laminated tart challenge.
16:14I can see some sort of lamination, but it's not refined enough.
16:18So we have a rough puff tart that's filled with a goat's cheese bechamel.
16:22On the top, we've got a goat's cheese cream, toasted hazelnuts and honey gel.
16:26First of all, your tart is not cooked evenly.
16:29Can you see the raw layer in there?
16:32And the goat cheese is just too strong for me.
16:34I see what you wanted to achieve, but unfortunately there's too many mistakes in there.
16:39Your cream bun, it's a very rustic presentation.
16:42We have a mastic-infused dough, clementine jam with an orange blossom chantilly.
16:49And then topped it with sesame brittle.
16:50I really like what you've done with your Cypriote flavor profilia.
16:55Those sesame brittles work very well.
16:57Thanks.
16:57I really like your clementine jam.
16:59It's very refreshing.
17:00But the mastic that you put in, I could not taste it.
17:03But the main issue is the bun.
17:05Too tight.
17:06Thank you.
17:07Thank you.
17:12Should have.
17:13Would have.
17:14Should have.
17:15Would have.
17:16Could have.
17:23The laminated tart, you were working your pastry far too warm.
17:27Yeah.
17:27So therefore, unable to keep it nice and neat.
17:31We have puff pastry, labanay sauce, the burnt lemon gel, gribish sauce, and the trout.
17:37I really like the way you treated the trout.
17:40I like the taste profile.
17:41There is a nice combination of flavor, but puff pastry was not good enough.
17:46I could not feel the lamination.
17:47Looking at your cream bun, the chocolate on the top, show your skill as a pastry chef.
17:52So we have hazelnut praline on the bottom, and then we have milk chocolate, and praline,
17:57and crunch, and coffee cream patisserie.
18:00First of all, beautiful flavors.
18:03You put two of my favorite things, hazelnut chocolate, actually three, and coffee.
18:10Don't have to say that the bun is a bit tight.
18:13If you could have proof it more, it could have been better.
18:16Thank you.
18:16Thank you so much.
18:21It's okay.
18:22Now we're getting that on the salon.
18:24A bit better.
18:30Really love the defy of the lamination.
18:33So it's beautifully done.
18:35It would have been better if you do not put so much crust on the top.
18:38We have a croissant pepper dough, yellow plum tomato, buffalo ricotta, porcini mushroom, and guanciale.
18:47The mushroom, the ricotta, and the tomato just blend in together beautifully.
18:52You brought us Italy in a little tart.
18:55Your cream bun.
18:56I really like the presentation.
18:57So we have a brioche bun, and then we have infusion coffee diplomatic, and the masala.
19:05I think you've got the best bun over here because it's light, it's flavorsome.
19:10Coffee and the masala, it blends in together beautifully.
19:13This is a lovely bun to eat.
19:15Every element of it.
19:16I love it.
19:17Thank you very much for your hard work.
19:19Thank you.
19:22The fact that we are Italian, we were looking at the bun and the tarts, and I told them like,
19:26they're Italian, they are definitely Italians.
19:29I'm very happy about the Siberian tart.
19:31When Benoit tried it, he was just doing, like, no expression at all.
19:35I was like, yeah?
19:39We've fallen short a bit.
19:41We need now to really step up.
19:43No pressure.
19:45No, no, but that's a fact.
19:50Ahead of tomorrow's all-important showpiece challenge,
19:53the teams have been given a golden hour to prepare.
19:56I love a day in the kitchen where we get savoury and sweet, main course and pudding.
20:03Brilliant.
20:04Some of them is actually exquisite what they have produced on the table for us.
20:07Orbar and Avni from the Stafford, they seem to have a really good day today.
20:12They deliver beautifully balanced, elegant viennoiseries.
20:15And it's a really important day to have a good day.
20:18This is the last chance to get through to the final six.
20:21Valentina and Aurora really want to get there.
20:23Their flavours in their savoury tart, I mean, that was Italian.
20:27Oh, la, la, mamma mia.
20:28Mollissimo.
20:29And then you've got Ashish and Loki, and they were sort of a tale of two halves.
20:34They had a coffee again, an hazelnut praline with milk chocolate.
20:38I mean, what's not to love?
20:39Did you like their savoury tart today?
20:41Few issues there.
20:42Sofia and Will seemed really disappointed.
20:45Everything just seemed so wrong in the tart.
20:48The bun, combination of flavour from Cyprus, was absolutely delightful.
20:55Then again, execution was not technically as it should have been.
20:58But it's all to play for tomorrow.
21:00What is the theme?
21:02The beautiful biscuit showpiece.
21:04And it's landmarks that they've got to do.
21:06So we're talking the Shard, the Burj Khalifa.
21:10There's a gorgeous pub in Angelo called the Old Queen's Head.
21:14Modern landmark.
21:16It's beautiful.
21:16Iconic?
21:17Iconic.
21:18Catch me there every Saturday.
21:20Oh.
21:27Just one challenge remains between the chefs and the place in the final six.
21:34I don't care.
21:36Welcome back, chefs.
21:38Today's showpiece is your final opportunity to impress the judges before they decide which
21:42three teams will make it through to the final six.
21:45So today, give it all you've got.
21:48Chef, today you must create a stunning biscuit modern landmark.
21:52Think of Sydney Opera House or Dubai Burj Khalifa.
21:57We demand big biscuit creation.
22:00But be warned, a collapse could result in you kissing the final six goodbye.
22:05And therein lies the rub.
22:07Benoit, anything to add?
22:08Chef, today you must also make twelve petit gâteaux inspired by the landmark you choose to create.
22:15And present it carefully in your overall scene.
22:19Chefs, you had one hour to prep last night.
22:21You now have a further four hours to complete this challenge.
22:24Go for it.
22:25Your time starts now.
22:27All right.
22:29Let's go, boss.
22:30Let's go.
22:30Little biscuit house.
22:32Big biscuit houses.
22:33Have you built anything like this before, Cherish?
22:35I built a Langham Hotel.
22:39Yes.
22:39And Lady Gaga came, she pulled my hand, walked right in front of the paparazzi.
22:43And the next day I become famous.
22:46A biscuit showpiece.
22:47Never did it.
22:48It was a full discovery.
22:49We have done the dough yesterday in the golden hour.
22:52So I'm starting to just cut all the shapes whilst Will finishes rolling.
22:56Our team are going to recreate some modern landmarks made out of biscuits.
23:01You've got Buckingham Palace.
23:03You could go to Mont Saint Michel.
23:05Whatever you choose, we need to be transported into that beautiful, lovely show.
23:09What are you making?
23:10A tower bridge.
23:11Are you doing any pollution underneath?
23:13A little blue corner shop bag would add real London fish.
23:17Yeah, fish as well.
23:18No, the fish.
23:18There's no fish.
23:19Okay.
23:20Engineering is crucial in this challenge.
23:23Biscuits are very unforgiving.
23:26With one bad move, the whole showpiece might collapse.
23:29It's very difficult to do something like that in a quick way.
23:32We need our team to create also 12 petit gâteaux.
23:35A petit gâteau is basically a dessert.
23:38The chef has got the opportunity to assemble all sorts of flavors and combination of textures
23:44that is delicious to eat.
23:46I'm lining my tart with the sweet paste dough.
23:49It should not be very thick.
23:51Time management is key.
23:53The chef has to be super organized and they have to work like an army.
23:57I have to start to bake some biscuits and then continue with the rest.
24:01This is an opportunity for our chef to show us what they've got.
24:04We have three places up for grabs to go into the final six.
24:09Good morning, chef.
24:10Good morning.
24:11What are you going to make for your modern landmark?
24:13We have a Frenchman on the team.
24:15So we're making the Louvre and surrounding buildings.
24:17It's a beautiful building.
24:19How are you going to make the structure very strong?
24:22That is the question.
24:23It's been a kind of a challenge.
24:26How many times have you practiced this?
24:28We've practiced.
24:28How many times have we had the pyramid to stand?
24:31Yes.
24:32We have had it one time.
24:33Oh, may God bless you today.
24:35Paying homage to the world's largest art museum,
24:38Will and Sophia will surround their Louvre landmark
24:40with chocolate artist palette Petit Gâteau,
24:43decorated with white chocolate paints
24:45and filled with a baobab and tangy passion fruit compote insert.
24:48Why have you gone for that combination of flavors?
24:51Will loves to use baobab.
24:53Because I'm really interested in products that improve your health.
24:56Okay.
24:56So that's also why we've gone with cocoa and burdock biscuit.
24:59And burdock.
25:00Burdock fruit.
25:00Burdock fruit.
25:01It's really rich in vitamins.
25:03Are we going to taste the bollocks?
25:05Bollocks?
25:06The burdock.
25:06Burdock.
25:07Sorry.
25:08Not the bollocks.
25:11We chose cardamom gingerbread
25:13and I think instead of gingerbread house,
25:15we have done cardamom bread house.
25:17It's a black sesame and hojicha.
25:19It's a Japanese tea.
25:21We have to choose lavender and lemon.
25:24We wanted to do something connected to England.
25:26London is our second home.
25:28It's the place where me and Aurora we met.
25:31To celebrate a love of their adopted country,
25:33Valentina and Aurora are going all out patriotic.
25:36So we got a tower bridge.
25:38Nice.
25:39The petit gâteau is going to be London bus.
25:41Nice.
25:42And we're going to put them on top of the tower bridge.
25:44But we are a little bit scared of putting all of them on top.
25:48So on the bridge and under bridge otherwise.
25:50Under the bridge.
25:51Bus in the water.
25:53Not enough happy.
25:55Valentina and Aurora's lavender and lemon shortbread tower bridge replica
25:59will be decorated with isomalt and piped rolled icing.
26:02To keep their red London bus petit gâteau traditionally themed both inside and out,
26:07they're keeping flavours quintessentially English.
26:09So it's going to be earl grey bubble wrap with honey sponge.
26:14This is a honey sponge.
26:17And we have to choose a local honey.
26:19The petit gâteau must be executed with flavour combinations that wowed the judges
26:23with delicious originality.
26:25So I'm making a matcha sponge.
26:27This is going to be the base of the petit gâteau.
26:29Since our structure is from Japan, we want Japanese flavour.
26:34These are rose petals.
26:35We are going to soak our almond sponge with the rose syrup.
26:39Whilst Avnit is also going for global flavours, hers have more personal connection.
26:45We decided to do the flavours.
26:47Indian.
26:47Which represents me.
26:48We are trying to bring both of our personalities.
26:51The landmark is from Paris.
26:53He is from France.
26:54I think you know the Eiffel Tower.
26:58Laying in an isomalt garden at the foot of Orban and Avnit's landmark
27:02will be intricately shaped desserts of pistachio, almond and rose.
27:05They are hoping their re-creation of a cardamom, cinnamon and sesame Eiffel Tower will triumph in both taste and
27:12stature.
27:13Tah!
27:16That's the tallest building for many years, over 300 metres.
27:22No problem to get it over the mark in this occasion?
27:25Yeah, it's going to be one metre high. Not 300.
27:27And is it going to be more of a biscuit or slightly crumbly?
27:32It's crumbly.
27:32İzlediğiniz için teşekkür ederim.
27:34İzlediğiniz için teşekkür ederim.
27:36Biz de yapmamızı için teşekkür ederim.
27:37Oban ve Avnit'e başlayan bir şirket.
27:41Olan ve Gülent'e başlayan bir şey.
27:42Aşit'e ve Loki'e başlayan bir şey.
27:44Wow, ben çok şey yapmamızı.
27:47İzlediğiniz için bir şey yapmak istiyoruz.
27:49Sensoji Temple.
27:51İzlediğiniz için bir çapkontur.
27:53Bir pakoda.
27:54Bir pakoda main haline almış.
27:55Bir pakoda içi.
27:57çevrasi wateri katıldığında da
27:59gittik bir çoğunyearan
28:01çelik saat
28:02bu çok ambitiyoéd
28:13bir teknoloji aşşiş
28:14ve lohki yapı batı
28:18płat
28:195 çoğunca
28:21çoğunca
28:21çoğunsta
28:22çoğunca
28:22bu çoğunca
28:26çoğunca
28:27İzlediğiniz için teşekkür ederim.
28:28Hayır.
28:29Biz de.
28:31Biz de onları bu bucket list.
28:32Evet.
28:34Anime.
28:36Do you like anime?
28:37Demon Slayer.
28:38Oh my goodness.
28:40Demon Slayer.
28:40Of course, all of them.
28:41Biz de.
28:42Bir de.
28:44Bir de.
28:45Bir de.
28:45Bir de.
28:46Bir de.
28:46Bir de.
28:46Bir de.
28:47Bir de.
28:47Bir de.
28:57Chefs, you have two hours left to construct your modern landmarks.
29:01Times fly.
29:02I hope they all apply for planning commission.
29:05Mmm.
29:05So this is the baobab powder.
29:08So baobab is a tree that grows in West Africa.
29:11They call it the tree of life.
29:13The fruit goes well with the passion fruit.
29:15So it's gonna be earl grey baobab rust.
29:18We just had a little touch.
29:20Extra.
29:21It's a little bit weak.
29:22I'm pouring the yuzu brûlée.
29:24Yuzu has a strong acidity.
29:26That cut down the sweetness.
29:28It's not just numerous dessert elements the chefs need to contend with.
29:32Biscuits are ready.
29:33The biscuits look good.
29:35The cooking is nice and uniform.
29:37They must also bake vast quantities of biscuit to build an entire landmark.
29:42Yeah, let's start building.
29:43As both Aubain and Ashish begin assembling their fragile biscuit landmarks.
29:47We are using the caramel to stick it together.
29:51Sophia and Will are a long way off construction.
29:53The three things that aren't crossed out we still need.
29:57So we need...
29:58We need...
29:58Oh, wow.
29:59So we're not done yet.
30:00I am just cutting windows.
30:03We're super tight on time.
30:05I ponti.
30:06Qua ce ne sono uno, due.
30:08Controlla che sono...
30:09Sono uguali, sono diversi.
30:10Che ne è so, Auro.
30:11But they're not the only ones in trouble.
30:13Magari sono quelli diversi.
30:16Valentina and Aurora have lost track of their biscuits.
30:19We're missing the arch, sorry.
30:22And the road pieces.
30:23And the tower base side.
30:24Is it possible that we're missing this?
30:27Is it possible that we're missing this?
30:29Yes.
30:30Buongiorno.
30:31How are we?
30:33Ma.
30:34What's the matter?
30:35We are trying to figure out.
30:37And you arrive in the perfect moment.
30:40It's a very crucial moment in your building.
30:43Yes, yes.
30:43Mm-hmm.
30:43Hey, Valentina, Valentina.
30:45Don't stress.
30:46Oi.
30:47Oi.
30:48Don't, you're fine.
30:49You're fine.
30:50You're doing a great job.
30:51Valentina, you're fine.
30:53It's really hard, guys.
30:55But we are trying just to figure out.
30:57No, of course.
30:58OK.
30:58I'm gonna go, but...
31:00Remember, you're doing a great job.
31:02You did amazing yesterday, OK?
31:04Well done, chef.
31:12With the missing biscuits now cut and baked.
31:15Tutto è controllato, Vagna.
31:16Tutto è controllato e tutto giusto.
31:18OK, questo fatto e poi...
31:20Valentina and Aurora face a mountain of decoration to climb.
31:24I'm just putting yellow isomath through the windows.
31:27But while they begin filling their windows...
31:30All right, this is the last thing to cut.
31:32OK.
31:32Sofias have yet to hit the oven.
31:34So we can get to baking.
31:36F***ing move, mate.
31:38And they're not the only ones racing time.
31:41This is for the pagoda.
31:43It's not exactly, exactly sizes.
31:44You need to be. You need hand.
31:46How is construction going?
31:48It's well underway, I see.
31:50We forgot to bring the supports for every panel.
31:53So you're having to do it freehand?
31:54Yeah.
31:55Rats.
31:57That's annoying.
31:58Four interesting landmarks in this kitchen today.
32:01We've got Aubin and Avnit.
32:03They're bringing flowers, Pedicato, into their showpiece.
32:06I love that idea.
32:08The Eiffel Tower needs to stand tall for it to work.
32:11Everything needs to be very well aligned.
32:14And always the tower's gonna look like this.
32:16Now we have Valentina and Aurora, and they're building Tower Bridge.
32:21The Pedicato, they're building a little mini London bus.
32:25It's just white chocolate.
32:27We designed the bus.
32:28Yeah, and the flavours are also very British.
32:30Lemon passette, Earl Grey, Honey Sponge.
32:33We are in England.
32:34We have Ashish and Loki.
32:38I like the idea of the Pedicato of the shrine.
32:42I'm sticking with the roof to make the dessert.
32:44But it seems that there's a lot of things going on.
32:47Would they be able to finish in time?
32:50There's quite a lot to do it.
32:52The biscuits looking good.
32:54Exactly like me.
32:55Perfect.
32:55Sophia and Will.
32:57It's gonna be the Louvre Museum.
32:59The Pedicato, they're going to build like an artist palette on top.
33:03That's a good idea.
33:04The pyramid.
33:05It's a difficult design.
33:06It's ambitious.
33:07We are very behind.
33:09We're just gonna pour the blue isomalt on two of the sides of the Louvre.
33:11We're not gonna have time to do all four.
33:15Chefs, you have one hour left to complete your modern landmarks.
33:22That was a deep sigh, man.
33:23The chefs must race to bring together their patty gateau's multiple components.
33:28This is the honey sponge.
33:30And this is our lemon posset.
33:32Or there'll be no time for them to set.
33:35It's gonna be honey sponge, posset, honey sponge, posset, honey sponge.
33:41We've got milk chocolate creme.
33:43And then with the insert, which is baobab and passion fruit.
33:47It's my pistachio bavro.
33:49And it is going to give a rose-shaped mould.
33:52It's gonna go in the blast freezer now.
33:54Just need to set on time so that I can demould.
33:58Wow, this is coming together nicely.
34:01Is it Blackpool Tower?
34:03It is definitely the Eiffel Tower.
34:05Fair enough.
34:06Have you been to Blackpool?
34:07No, I've never been.
34:08It's almost as iconic as the Eiffel Tower, but with more fish and chips shops nearby.
34:16Chefs, you have 30 minutes left to complete your biscuit challenge.
34:20OK, we can do it.
34:21I'm so close to fulfilling my ultimate dream.
34:24Dunking a giant Eiffel Tower in a massive mug of tea.
34:32So we have all our panel done.
34:34We're just gonna need to assemble now.
34:36Stick a sap.
34:37So we're gonna use caramel as a glue made with fondant sugar and glucose.
34:42Now we need to make it a bit nicer, hide all the connection points.
34:46How are you?
34:47I'm alright.
34:49Oh, no.
34:51You're doing the famous triangle.
34:52Yeah.
34:53I'm stressed for you.
34:54That's quite a tricky shape.
34:55Yeah.
34:55We're just gonna keep going.
34:57He's really, really weak.
35:00Oh, no.
35:10Nothing is sticking.
35:11Nothing.
35:12Chefs, just 15 minutes left.
35:15Desperate technique.
35:16Help us.
35:17Jesus.
35:17We're trying with the chocolate because it's the first option now.
35:20We need to make those buildings.
35:25Chefs, that's 10 minutes left.
35:27I'm gonna finish the dessert.
35:28I'm just glazing.
35:31The cakes are rosy shapes.
35:32I'm doing the best.
35:34I can't get the paint palette out.
35:36The chocolate is not cut properly.
35:38So I'm just recreating the garden underneath the Eiffel Tower.
35:41It's gonna be the mini Japanese shrine.
35:46Chefs, you have five minutes left.
35:48I'm actually fixing the first building.
35:50I'm trying to make a miracle.
35:54Well, I don't think we're gonna get time to finish the painting and all.
35:58Oh, my God.
36:01Wait for me, please.
36:11You touch the bottom, is it firm?
36:13F***.
36:13It's not set.
36:14Not set.
36:20Roofs is almost done.
36:32Oh, no.
36:34F***.
36:38I fixed this.
36:40I'm gonna put just like this, and that's it, Tauri.
36:43The calculation is not right.
36:45It's a weird shape.
36:46It's not square.
36:47Oh, oh, my God.
36:50F***.
36:52It's dripping.
36:55Chefs, you have one minute left.
36:57Everywhere snow.
36:59Japanese snow.
37:00Boca Boca.
37:01Oh, my God.
37:02This is the most embarrassing thing I've ever done in my life.
37:05I don't touch anything.
37:11Oh, mamma mia.
37:13That is bad.
37:15Chefs, your time is up.
37:17Please step away from your biscuit modern landmarks.
37:23Hopefully, it's not gonna crash.
37:27It's a bit drastic.
37:28A bit drastic.
37:29Don't look at it.
37:30Just don't look at it.
37:31How is that?
37:40Four biscuit modern landmarks and accompanying Petit Gâteau, constructed in just five hours.
37:46Needs get judged first, so we're gonna be put out of our mystery and just see it like that.
37:52Oban and Avnit from the Stafford.
38:05It is big.
38:07It is majestic.
38:08This is the tallest tower in the kitchen today.
38:11And I'm very happy about that because that's what we want to see from the Eiffel Tower.
38:15Should we taste the biscuit, please?
38:17It's a base of gingerbread with green cardamom powder.
38:20This is really good.
38:21Mmm.
38:22It's very warm.
38:24It's very comforting.
38:25Your Petit Gâteau, please.
38:27Beautifully lined tart cases and your mold sits on it neatly.
38:31It's a very simple design.
38:32You have a pistachio praline at the bottom.
38:35Then an almond sponge soaked with rose syrup.
38:37It's a pistachio bavaroise with raspberry confit.
38:41The pastry itself snaps beautifully.
38:44Thin everywhere.
38:46I really like the almond sponge with a touch of rose syrup.
38:49If I may comment, the ratio of pistachio cream there, perhaps a bit much, makes it difficult to eat.
38:55Thank you very much.
38:56Thank you.
38:56Well done, chefs.
38:57Thank you.
39:00Oh God.
39:02Good job.
39:14You didn't finish, you've beaten more than you can chew.
39:18Would you have done better to focus your effort on a little bit less?
39:22Okay, we have to taste the biscuits.
39:25For the roof-wise, we use sesame powder and hojita as well.
39:29This one is really hot.
39:32Perhaps this could have been overbaked.
39:34Petit Gâteau.
39:35Is it the most elegant presentation?
39:37Perhaps not, but it works.
39:39We have matcha sponge, strawberry compote, and yuzu brulee, and we have the matcha with ganache on top, yeah.
39:47Lovely combination of flavors in there.
39:50The matcha is a bit weak.
39:51The yuzu crambouleh.
39:53Oh la la la la.
39:54The favorite combination marriage with each other beautifully.
39:59Okay, good luck.
40:01Mamma mia.
40:03Oh.
40:04That was not bad.
40:06That was not bad.
40:08Oh my God.
40:26It is great, it is big.
40:29It's a very impressive showpiece.
40:30What makes it work for me is the level of color.
40:34Can we try your biscuits, please?
40:36You got fresh lemon and lavender.
40:40I'm not convinced that we taste the lemon or the lavender, but what I really like is the texture.
40:46Okay.
40:46The first glance of your Petit Gâteau, yes, I can see the buzz.
40:51For me this is just printing it out and putting it in.
40:54We have to use a honey sponge, lemon poset, and then her grey butterware.
41:01Because you mentioned her grey, I want to taste her grey.
41:04It has been camouflaged by your lemon poset.
41:07This Petit Gâteau, if a bit simplistic in presentation, is absolutely lovely to eat.
41:12So well done.
41:13Voila, all aboard.
41:14Bust 461.
41:16Back to Clapham.
41:35Okay, but clearly we are missing quite a bit here.
41:38I know we are in the Louvre because of that.
41:40Let's taste a bit of your biscuits.
41:42Help us out.
41:43It's a cocoa and burdock biscuit.
41:46I feel the cocoa quite a bit, but not the burdock.
41:49It has a good crunch.
41:50It's baked to perfection.
41:52We have now also Petit Gâteau.
41:55I'm really missing the painter's palette.
41:58We got fruit in base, a flourless sponge, a creme with milk chocolate.
42:03And the insert is passion fruit and baobab.
42:07It is well.
42:08I feel the passion fruit more than the baobab.
42:11However, I do find that the passion fruit is so acidic.
42:15Thank you very much.
42:16And we see you a bit later, yeah?
42:20Such a nice biscuit.
42:29The judges will now rank the chefs based on their performance in both challenges.
42:33The team in last place will leave the competition.
42:36I really like the details on this.
42:38That brings the piece to life.
42:40I think they went better than what we thought.
42:43The judges are going to get tougher.
42:45This is a statement piece.
42:47We tried our best.
42:48I am so proud of us.
42:50The execution is quite poor.
42:52They need to design show pieces they can actually complete within the time.
42:55It would be a miracle if we get into a final six.
42:59Let's hope.
42:59Fingers crossed.
43:00Well, they did not finish the show piece.
43:02It's a couple of days in the kitchen which hasn't gone as planned, I would say.
43:06Meh.
43:13After two days of testing challenges, the judges have ranked this heat's order of excellence
43:18from first to last place.
43:20The team in last place will sadly be leaving us tonight.
43:24The judges thought that the team in first place had two flawless days in the kitchen.
43:31Congratulations, Oba and Avneet from the Stafford.
43:33You are through to the next round.
43:34You can smile now.
43:37The team in second place is Valentina and Aurora.
43:42Congratulations, you are through to the next round.
43:45Which leaves Sofia and Will from Levy and Ashish and Loki from Edwardian Hotels.
43:51After much deliberation, Benoit and Cherish agree that the team who will be leaving the competition tonight is...
44:01Sofia and Will.
44:03Sorry guys.
44:04Congratulations to the rest of you and we'll see you in the next round.
44:08I've loved it, but I'm not good enough.
44:12So...
44:14Now, beep that out.
44:16What are we talking about?
44:18Are you alright?
44:20Well done.
44:20Thank you, chef.
44:21I know it wasn't easy.
44:23Sofia and Will clearly had a couple of days which were very difficult in this kitchen.
44:27It is not a reflection on how good they are in their professional life and what doesn't kill you make
44:32you stronger.
44:33Anyway, congratulations.
44:33Thank you, chef.
44:36Lovely show piece.
44:37Yay!
44:39Was intense.
44:40Intense.
44:41Bit of champagne, maybe.
44:44A team in the final six will have to work extremely hard.
44:48There will be a lot of nerve in the kitchen.
44:50I'm scared for the next one
44:52We're going to practice a lot
44:54Come, let's do practice
44:57Next time
44:58Let's do this
44:59A brand new batch of teams
45:00It's going to be great
45:01Battle it out
45:03With a fruity first challenge
45:05We're going to make it tough
45:06It's going to be the future
45:07And a showpiece inspired by their childhood
45:10Go big, go home
45:11Who will rise to the occasion
45:14It's rich and it's sexy on my palate
45:17And who will fall short
45:18It's all melting
45:21Oh my god
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