- 6/10/2025
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00:00Oh
00:16Yesterday impressed the Nonna's that are sushi mango. I made a beautiful pasta dish and here I am today cooking my heart out for immunity
00:25So exciting
00:27Guys, I've not done a pressure test yet. This is my first. No, I love a pressure test. I do
00:32But it doesn't matter for a minute is up for grabs
00:35The pressure of a pressure test is always there
00:37Oh dear
00:47Oh
00:56Normally right before a pressure test you'd be standing here absolutely breaking it right?
01:02But you've got every reason to smile today
01:05Because one of you is walking out of here with immunity
01:11Andre second pressure test. Yeah, I I didn't have a strategy last time, but I do this time
01:18What is it to make sure Ben doesn't win again?
01:20Oh
01:24We'll see how that all plays out
01:27Well, let's get to today's guest shall we
01:31It'll be the first pressure test that he set in this kitchen and rest assured it'll be one to remember
01:39At 19 he's training took him from Melbourne to London to Norway
01:47Denmark Sweden Amsterdam the list goes on
01:52He's been the executive pastry chef of Michelin starred restaurants all over the world
01:59He set the benchmark of the country's patisserie when he became Australia's dessert master
02:12Give it up for John Demetrius
02:15John Demetrius is a top drawer pastry chef. He's very well known as a very technical creative dessert guy
02:35He's worked in Michelin stud kitchens. He's done it all really. So if he's sitting the challenge, it's gonna be rock-hard
02:41John welcome. How have you been? Yeah, I've been great keeping busy meticulously planning and launching our first bakery
02:51By today's bakery in Melbourne. That's sorry. Yeah, I don't
02:55Tell us what's so special about the dish under this cloth
02:59Well, we know this is back to win so we've not held back
03:03I've created this just for you something that's never been seen before
03:07I
03:09Think it's got all the bells and whistles. We need to make it pop
03:13Bells and whistles. I would be wigging out. John's like the small nice guy
03:19But he is a bad bad man when it comes to
03:27Way too happy it's terrifying
03:31Today you'll be making my
03:37Oh
03:39Oh my god
03:44Chocolate meteor
03:46It looks like a space rock from some crazy madman's mind
04:10My god
04:12Oh
04:14Tell us what you think of the dish
04:16Skeptical about the inside
04:18Yeah
04:20I'm actually worried because I when I think of John's desserts. I think of something elegant fragile
04:27Light something inside might be a little surprise for us
04:30Maybe
04:31Yeah
04:32You're about to see why I call this my chocolate meteor
04:34All right
04:44Wow
04:45There we go
04:46There you go
04:47Oh my god
04:49Oh my god
04:50Oh my god
04:51Oh my god
04:52As John is flambéing this meteor it is just melting
04:58The smell of that whiskey just smells divine
05:02The concept of the dish is a meteor or flaming as it comes down and then evaporates and leaves a meteorite
05:08That's wild
05:10Being able to flambé the meteor with whiskey not only brings a theater but completely affects the flavor of the dish
05:17Oh my god
05:18Oh my god
05:19Oh my god
05:20Oh my god
05:21Oh my god
05:22Oh wow
05:23Oh wow
05:24Wow look at that
05:25Oh
05:26It's all luscious
05:28On the base is the chocolate biscuit
05:30Caramel and milk chocolate mousse
05:33Cherry compote
05:35Dark chocolate and almond praline parfait
05:38In a white chocolate shell
05:40For sure the hardest element is the outer chocolate meteor shell
05:44It needs to be as thin as possible to get that effect when you set it alight
05:49There is a lot of chocolate work in this dish
05:52We're actually making the chocolate shell with a balloon
05:56This balloon technique is not common so you're going to be pushed to the limit today
06:01Wow
06:02Okay
06:03You want to test it?
06:05Wow
06:07That's nice chocolate
06:09That mousse is beautiful
06:11Tasting this dish I love these flavors all about chocolate and caramel and cherries
06:17There's that crunchy biscuit on the base that just screams chocolate
06:21That beautiful texture of the caramel mousse
06:25And then you crack into that shimmering silver rock
06:28And it's just got this beautiful almond praline through there
06:32Honestly it is absolutely to die for
06:35Now
06:37To recreate John's chocolate meteor
06:39We're giving you three hours
06:41Oh yes
06:42Whoever makes the dish that gets closest to John
06:46In look and in taste
06:48Will be safe come Sunday's elimination
06:51John, any last words for these guys?
06:54Three hours sounds like a lot of time
06:56But trust me it's not
06:58You're going to need to move very quickly for this one
07:01At the speed of light
07:03Hey
07:04Oh
07:05Look at him
07:06Yo
07:07Nice
07:08Your time starts now
07:12Good stuff guys
07:17Yes
07:18I'm absolutely wrapped to have John here
07:19I was his biggest fan watching the Zerb Masters last year
07:20I just love his elegant creation and so I'm really wrapped to have him in the kitchen today
07:30Good hustle man, good hustle
07:33Nice work Loz
07:35Today's a very exciting day for a pressure test
07:37I never want to be in a pressure test unless it's a day like today
07:39Immunity's up for grabs
07:40And it's a great day to get the experience of doing a pressure test again
07:47I haven't done one since my original back to win
07:50The last time I was in a pressure test was five years ago
07:53In the semi-finals of my last back to win
07:56Where I beat Reynold and went through to the finale
07:59So I know that I can do this
08:01And I really want to win immunity
08:03To be safe from the whole week's elimination is huge
08:06I'm like literally blocking everyone else out around me
08:09And I'm just focusing on me
08:11Because I want this immunity so badly
08:13But this dish is so technical
08:16Stirring cream at you over miles with chocolate and whisk to a mozzarella
08:19The elements, there's not many of them
08:21But they all need to be executed so perfectly
08:24I'm just kind of breaking it down into elements that need to be done
08:26And then spend as much time on the chocolate work as possible
08:28That's my strategy
08:29So the first thing I need to do is make my almond praline parfait
08:33Add the praline and stir through to combine
08:36The almond praline parfait
08:39This beautifully crafted silver shimmering rock that sits proud on top of the dessert base
08:44John's was really silky smooth
08:47Just screams chocolate
08:49With lots of that almond flavour through it
08:51So the first thing I crack onto is getting my cream whipping
08:55Because the texture of this needs to be just like John's
08:58I need to make sure that cream is perfectly whipped
09:01Stiff peaks, soft peaks
09:03Stiff peaks, soft peaks
09:05Benny's getting ready
09:07Looks like he's done this before
09:08Yeah, yeah, this old chestnut
09:10Another pressure test
09:11My fourth one of the season
09:13So I've got a big advantage today I think
09:15And I'm going to try to make the most of it
09:17Come on
09:18I've obviously spent a lot of time
09:20Like more than six hours
09:21Already messing around with chocolate
09:22And desserts
09:23And pressure tests
09:24So I'm feeling quietly confident
09:27Oh yeah, it's tasty
09:29Nice work, Shnesh
09:32Okay, that's for my parfait
09:35I have never won immunity before
09:37And I really need to win this today for my own confidence
09:40Look who am I cooking with?
09:41You know, if I can beat Laura, Ben, Andre
09:44Then I can do anything in this kitchen
09:46Laura, Andre and Ben
09:48It's like literally the most professional guns in this competition
09:52And I feel like a little bit underdog
09:54But this is it
09:55Today's my day
09:56I need to prove myself
09:57So my strategy today is to do one step at a time
10:00And to do it perfectly
10:02Crush roasted almonds
10:04Okay
10:05So I really hope I can nail these textures and flavours like John's dish
10:10Go, Shneshy
10:12Come on buddy
10:13Melt
10:14My chocolate is melted beautifully
10:15And my cream is whipped
10:19Okay, that looks good
10:20And now I'm gently folding my meringue and creaming into my chocolate mixture
10:25To make the parfait
10:26Good work, Snezh
10:27Keep it up
10:28Thank you, Vdeshi
10:29Finally, parfait's done
10:31I'm piping it into the mould
10:33And it's going in a blast chiller
10:3540 minutes blast freezer
10:37And now I can move on to my chocolate biscuit
10:41Oh, tastes good
10:43Done
10:44Remember measure twice, cut once mate
10:53Thank you, Declan
10:54Yes indeed
10:55So far from this competition
10:58There's some things I absolutely love
11:01And there's some things that scare me
11:05And the pressure tests scare me
11:07Don't like following recipes
11:09Not a dessert sort of techy dessert guy
11:12Love eating desserts
11:14But I don't cook this sort of creation in my restaurants
11:19And in pressure tests it's good to use your intuition
11:22But I have no intuition on any of this dessert
11:26And I'm feeling outside of my comfort zone and outside my repertoire
11:30What are you making there Andre?
11:31I'm making coffee
11:32So because of that I'm trying to read the recipe
11:36And do it multiple elements at the same time
11:39God dammit
11:41Oh no, he over whipped his cream
11:49And because this is not my world
11:51I'm already starting to make mistakes
11:53Can you smell that?
11:57Oh damn
11:58What happened?
11:59I don't know you could burn chocolate like that
12:01What did you do then?
12:02No, it was in the microwave for too long
12:04How long? Like five minutes?
12:05No, no, no, no
12:0630 seconds
12:07If you're not paying attention
12:08You're just nuking it too hard
12:09Yeah
12:10It bit me
12:11It's gone
12:12Me and pressure tests are all right
12:13It's a hard one in this kitchen
12:14It is
12:15Just get it going again
12:16It's going to be quick
12:17Yep
12:18It's early days to be making these mistakes, alright
12:21I'm behind at this point
12:22And I'm starting to choke a little bit
12:26Oh, this is hard to watch
12:29You've got to make a move on, yeah?
12:30Me?
12:31Oh yeah, but damn yeah
12:39I'm going to have to start that again
12:40Early in the game, first quarter
12:42I've fallen over on my face
12:44Yeah, it's definitely a little bit
12:46Not a good start
12:48Alright, let's keep going
12:50I need to start a new batch of chocolate
12:53New batch of cream
12:55For my parfait mixture
12:56This is going to cost time
12:58It's quite deflating
13:00Oh man, I'm not going to hustle
13:02It's not rocket science, but it's pretty close
13:05Two hours to go
13:06I'm really looking forward to seeing everyone's mindsets pressure test because this dish, it is at the absolute top of the tree in terms of technique and that's a big mountain climb, right?
13:20Definitely the biggest challenge is the outside chocolate shell
13:36You need to make sure it's thin enough on top, but not too thin so they can take out the balloon
13:42And of course texture wise, if they're not executing the techniques perfectly, it's not going to eat well at all
13:48Yeah
13:49How are they doing so far?
13:50Andre's over whipped his cream for the parfait, which was one of the first and most simple tasks of the day
13:55So problem there, showing his little bit dusting off the cobweb still
14:00He burnt his chocolate in the microwave
14:03That's what I can smell
14:04Yeah
14:05Like mistakes right off the bat can really affect your morale
14:08Laura is completely locked in
14:10Tidy bench, just little robot
14:12Shanaz knows the only perfection will get her immunity today
14:15So she's really got to get her head down and work really hard
14:18Ben, he's just like a veteran now, so he's doing great
14:22Feeling pretty good at the moment, I'm going okay, no big mistakes
14:25Let's get the next part
14:27Right
14:28The almond praline parfait, it isn't from the freezer, but I'm pretty happy with the flavour
14:32I think it's just like John's
14:33Good timing, thank you, timer
14:37My biscuit base is done
14:39Good Benny
14:40Mmm
14:42Really good
14:43And it tastes sensational
14:45Broadly we're going everything's going according to plan
14:47Right now I am working on the caramel for the milk chocolate caramel mousse
14:52So the dessert is made of this beautiful chocolate shell
14:55It looks just like sort of space rock
14:58And then when that melts away the base of the whole dessert
15:01There's a lovely little biscuit, a cherry compote and a chocolate mousse
15:06The mousse is made with a caramel so it has this lovely rich flavour
15:10And we have to take that caramel as far as possible without burning it
15:13Oh, I can smell that caramel
15:16Wow, that looks glossy
15:18Put a little bit of cream with it
15:20Mix that
15:21And get it in a piping bag
15:22Ready to mould
15:23Looking good, Laura
15:27I'm feeling good
15:28I've done my almond praline parfait
15:30I've done my chocolate biscuit
15:32It's freakin' delicious
15:34I'm so happy with that caramel mousse
15:36The caramel, I took it really, really far
15:38So I'm super happy with the flavour of that deep dark roasted caramel flavour
15:44It's light, airy, moussey
15:46And I'm really happy with the texture
15:48That's going straight into blast freezer now to set and forget
15:51I think it's going to be really, really good
15:53The next thing I need to do is take my parfait out of the blast freezer
15:58I need to mould them in a really misformed shape
16:01Ready to be dipped in silver white chocolate
16:04Oh, nice
16:05I love that
16:06Nice
16:07Keep going, keep going
16:09Thank you Dipinda
16:10Push, push
16:11You can see André is quite far beyond
16:14Do you think he's got a chance to catch up?
16:16I think he's got to put his head down
16:18Can't be making any more mistakes
16:20It's relentless
16:22I've finally finished the parfait
16:24That's in the glass chiller
16:2640 minutes
16:27My biscuit's in the oven baking
16:29He's way behind
16:30I'm starting my chocolate caramel mousse
16:33Yeah, make a move on
16:35By the sounds of things, I'm not doing too good at the moment
16:38Today is my second pressure test for immunity
16:41And I can't get my head in the game
16:44Keep pushing, André
16:46I've got so much work to do
16:48Are you OK, André?
16:49No
16:50I don't really play this game
16:54Let's do savouries
16:56Oh my God, the biscuits
16:58Oh my God
17:03The biscuit in the oven has been there too long
17:07Oh my God
17:13John's biscuit was really thin and lovely
17:16You didn't smell it?
17:17Mine's a little bit bitter
17:19I'm feeling completely overwhelmed
17:21It's just one thing after the other, isn't it?
17:23Lozzy
17:25Yeah
17:26Your choccy biscuits all right?
17:28No, they're in the fridge
17:29Oh sweet, nice
17:30Lozzy's doing really well
17:31She's on track
17:32The mousse is in the freezer
17:34I have dipped my parfait meteor in white chocolate
17:38And my cherry compote is done
17:40I'm so happy with my cherry compote
17:42It just really adds a nice sweetness to this dish
17:46All right, let's temper some chocolate
17:48This pressure test is next level
17:51Not only do you have to temper your chocolate perfectly
17:54You then need to get the chocolate onto the balloon
17:56And then remove the balloon from the chocolate
17:58I've never tempered a balloon before
18:00I've never tempered a balloon before
18:01No, I've never tempered a balloon before
18:03I've seen it done
18:05In my original back to win
18:07But I've never ever done it
18:10Tempering chocolate, especially in the MasterChef kitchen
18:12Is so difficult to do
18:14I've tempered chocolate a lot in my time in this kitchen
18:17Oh my God
18:19Did temper it back in season six in the finale
18:22For my chocolate ethereal pressure test
18:24But everyone's got a different way of how they temper their chocolate
18:27But today John wants us to table method this
18:30So that's on a beautiful big cold marble slab
18:34With a large offset spatula and chocolate scraper
18:37Spread the chocolate across the marble
18:39And spread it back together
18:40Basically you heat a ton of chocolate in the microwave
18:44Bring it up to 45 degrees
18:46Then you're going to cool down two thirds of that to 26 degrees
18:50Using that beautiful cold marble slab to cool that chocolate quickly
18:54Before you bring the whole mix itself back to 31
18:58Just kind of swooshing my chocolate from one side of the marble
19:01Back to the other, in, out
19:03So it's definitely taking its time to cool down
19:06Tempering chocolate, the most important element on the dish
19:10There's nothing worse than trying to temper chocolate, stuffing it up
19:13And then having to do it all over again
19:16Okay
19:17Cherry compots
19:19And that's done
19:20Good work Snaz
19:22What's next?
19:23And now is the part I've been dreading
19:26It's a chocolate tempering part
19:28Never done it so what can go wrong
19:31I don't have much experience with tempering chocolate
19:33And I've seen in this kitchen how many times tempering chocolate can get you into trouble
19:37So I need to nail this in one go
19:40Hello
19:41This is the most crucial stage of the whole recipe
19:46What do you reckon?
19:47Yeah, I think it's important to get it all cooled down nice and evenly
19:52Okay
19:53Otherwise we'll have to start from the beginning again
19:55Again, yes
19:56So 25, 26 and it's ready
19:58So I finally get my chocolate at 26 degrees
20:01I put it back with the rest of the chocolate in my bowl
20:04Mix it together
20:06Temperature of 31
20:08When I mix it together it should be at 31 degrees
20:13I'm going to try the test on a little paper
20:16I put my little paper test in a fridge to cool it down
20:20And hopefully when it comes out it looks glossy and it's like snappy
20:25I'm looking at it, it has set
20:29It has set, but it doesn't look right
20:34You know it's important to me
20:36It needs to snap
20:37And importantly
20:38Shiny
20:39Exactly
20:40Are you pleased with that?
20:41No
20:45Holy moly
20:47If I have the chance of winning immunity today
20:49Against amazing chefs like Ben, Laura, Andre
20:53This tempering chocolate has to be perfect
20:55So I decide to re-temper my chocolate again
20:59Am I seeing what I think I'm seeing?
21:01Yes
21:02Yes
21:03You're starting tempering again
21:04Yes, so I've done a little test patch on the paper
21:06And it's just
21:07It sets
21:08But it's not shiny
21:09And it's not snappy
21:10It kind of melts as soon as I touch it
21:11So I'm just going to redo it again
21:13It's a crucial part
21:14So I really have to
21:15You know what this means now
21:16You are fully up against it
21:18My chocolate doesn't look temperate
21:32So I'm just going to reheat it again
21:33Cool it down again
21:34This is a huge risk
21:36Oh
21:37Too late
21:38I'm going to lose so much time
21:40But what I learned in pass pressure test
21:42Is it's really important to follow your instincts
21:44So I need to re-temper this chocolate
21:46And I need to do it quickly
21:47Come on
21:48Believe it or not
21:49You have one hour to go
21:51Go
22:00It's going really well
22:01So
22:02Tiny but over
22:03That's fine
22:04Hi Ben
22:05Andy
22:06Mate you're pretty cool, calm and collected
22:08Yeah?
22:09Happy?
22:10I think so
22:11What's going to happen if it's not tempered?
22:12If it's not tempered it's going to stick to the balloon
22:14You're not going to be able to get it out
22:15Yeah
22:16This is crunch time now isn't it?
22:17Completely
22:18I've been just like the chocolate dog the other week
22:19Yeah
22:20I've just been knowing this is going to be at the end
22:21Yeah
22:22And I need to nail this because without this
22:23It is a failure
22:24It's a good luck
22:25Thanks Beth
22:26Thanks
22:27The chocolate balloon is the critical part of this dessert
22:29It's time to dip these balloons into my untempery chocolate
22:36Oh Benny look at that
22:38You're a natural
22:42We want the chocolate to be thick enough so that it holds its shape
22:45But thin enough so that it will melt when the whiskers poured over
22:48Great work Ben
22:49To make the chocolate shell look like something come out of space
22:52You need to add some crumb to it to give it a rough edge
22:55And then get them in the fridge to set
22:58It's a long walk
23:03Oh my arms
23:04With 45 minutes to go I'm making my chocolate balloon domes
23:08Far out
23:09It's like a full arm workout
23:10Yeah
23:11That's wild
23:12Are you there?
23:13Yeah it's there
23:14Yeah
23:15I've just got my little crumb thing there
23:16Nice
23:17And now we dip
23:18Does it look tempered?
23:20Only time will tell
23:21Oh my god
23:22Kai
23:24Good luck
23:25Thanks
23:27This is the biggest pressure point of this dish
23:30These chocolate balloons don't work
23:31I essentially don't have a dish to flambe for the judges
23:34I think it's good
23:36It looks lovely and luscious
23:38Oh god I don't know
23:39It's like all up to faint now isn't it?
23:41This is actually so much harder than I thought
23:44I can't see a bloody half this balloon
23:46So I'm hoping that I've covered everything properly
23:49What could go wrong?
23:50What could go wrong?
23:51What could go wrong?
23:52Right
23:54Tempering chocolate
23:55This is going to be fun
23:56My chocolate mousse is finally done
23:58And is in the blast chiller
24:00My biscuit is cool
24:02And now I need to move on to tempering chocolate
24:04Alright let's do this
24:05I never tempered chocolate
24:07Apparently it goes around these little balloons here
24:10One of the freaking balloons popped
24:16Andre get on with it
24:18I'm right to Pindo
24:22So much to do
24:23I feel like I'm way behind
24:25You can do this
24:27I'm happy
24:28I'm happy
24:29We have 26
24:31Finally after so much time tempering this chocolate
24:34It's time to make those chocolate balloons
24:36And get this shell sorted
24:39If I get one balloon I'll be happy
24:40But I really need to move as fast as possible
24:43Oh that looks like a meteor
24:45Four sort of six
24:51Are you de-ballooned yet Ben?
24:52No just about to
24:53Just read the instructions again
24:54Everything's been going reasonably well so far
24:57Okay
24:58But the moment of truth finally arrived
25:00It's time to get my chocolate balloons out of the fridge
25:03And pop the balloon
25:05I hope it's trick tempered okay
25:06Because I don't have time to do anything else
25:08So moment of truth
25:09Here we go
25:10It's pretty crunchy so it's not bad
25:12In order to get the chocolate shell off the balloon
25:15First need to heat a cutter
25:17So it's hot enough to melt the chocolate
25:19And then really carefully twist it
25:21So you're just cutting out a perfect circle on the bottom
25:24That's important to get the balloon out
25:26And it's also important so it fits over the rest of dessert
25:30I wish you had that upside down
25:34If it's upside down and you cut it
25:37It's much easier
25:38I'm sweating like crazy
25:40I put so much work into this dessert
25:42And I know that this chocolate shell is absolutely key
25:49Holding the balloon in my hand
25:50I can just feel how delicate it is
25:58He's got two more, he's got two more
26:02The whole thing just crumbles in my hands into pieces
26:05That's right
26:07Balloon number one, Gonski
26:09Gonski
26:10Just a cracky one Ben
26:12Let's go
26:13Let's go Benny
26:14Come on Ben
26:15Right now I'm thinking
26:16Is my chocolate just too thin?
26:18Is this even possible?
26:19Are any of these going to work?
26:21Let's do this
26:25It's way more delicate than I thought it would be
26:27I'm going to have to take a lot more care with the next one
26:29To make sure I don't destroy that as well
26:35It doesn't pop either
26:40It's so thin
26:44I can't even look up
26:45I can feel the judges standing there watching
26:48Oh lord lord lord lord lord
26:50There's so much pressure on this moment
26:53And I'm just trying to ignore it all
26:54No no no no no no no
27:02Oh my god
27:06Wow it's really stuck
27:07I cannot believe it
27:09This is just so frustrating
27:15I'm an absolute pickle. This is Ben's last shot at this
27:32Lucky last Ben lucky last I
27:36Can't believe out of three balloons. I've destroyed two of them
27:39I've got to have one of these formed to finish my dish right like three
27:44The whole dessert really hinges on this chocolate shell
27:48It looks like this meteor, but it also provides the theater when the whiskey's poured over and it melts away to reveal what's hidden beneath
27:58This is my third balloon my last shot. It's all or nothing
28:03Oh
28:05Oh
28:07Slowly slowly slowly
28:10Balloon hasn't popped for the third time. This is not a good start. I
28:15Get a knife to try to cut away a little bit. I can feel it coming away, and I almost can't look at it
28:21It mostly comes out and I think is it all out?
28:35But I look inside I'm just at the tiniest piece still left in there
28:39It's almost like it's fused to the chocolate. I can't see how even with tweezers or anything. I'd be able to get that piece out
28:45It's the best I can do. Thanks chef
28:50So I don't really have much option but to keep going at the stage and hope that that little piece of balloon isn't enough to ruin the whole dish
28:57Just 15 minutes to go
29:14It's too thin
29:15Breathe take a breath. Breathe Laura. No, it's actually it's just gonna break
29:20De-moulding these balloons from the tempered chocolate is actual hell
29:24I've managed to pop the balloons in my chocolate shell, but my biggest struggle now is peeling that away from the tempered chocolate
29:32I am definitely starting to stress. Oh
29:37My god
29:41My hands are shaking and I'm using a pair of tweezers to try and extract every last piece of that balloon
29:49Yeah, it's so thin po I
29:51I cannot serve this chocolate meteor to the judges if there's balloons stuck in it
29:59By some miracle I managed to pull all the pieces of the balloon away from my tempered chocolate shell
30:06But I have noticed a few holes in it. She's a broken meteor
30:09I have to find a way to fix it. At least I've got something
30:17Let's fast track this let's fast track it. Let's fast track that time's running out
30:21It feels like absolute madness and chaos in the masterchef kitchen
30:27And everyone's ahead of me I need to get a wriggle on if there is a chance
30:32I'm gonna get something on the plate
30:34Go Andre
30:35I can't believe I'll waste it all this time
30:38So after this second attempt of tempering chocolate the balloons are set and it's down to see if I have chocolate shell or not
30:45Pop the balloon. What do I pop it with? So I have three attempts to get this right, but I only need one balloon
30:51How do I do that?
30:53I'm so shaky because I've never won a balloon before. This is my chance. I heat up the ring really well
31:04And I twist it
31:06Come on, baby
31:17It comes off perfectly. Oh my god, this is a miracle
31:22Now I just need to make the chocolate shell look perfect and get this shell spray painted five minute to go
31:36Awesome Ben hold up mate
31:42Oh Andy don't look don't look it's bad
31:46There's definitely a few holes in this chocolate shell. I'll glue it back together
31:50So I decide to patch up this chocolate hole. I've got a hot knife
31:55I've got random bits of chocolate and I'm trying to smooth it over as best as possible
32:01Rusty good work, and I'm trying to cover up any little bit so the judges don't see the imperfections
32:09I'm gonna spray I'm gonna spray. I feel like I've been so cool calm and collected this whole cook
32:14But now I need to motor through
32:17I'm stressing hard here
32:19I've never been so challenged in my life. Hey, I haven't hit the brief on my dish. It doesn't look anywhere near like John's
32:26Good job Andre. Yeah
32:32I know that there's a little bit of balloon in the chocolate dome. I want to choke the judges
32:38Hopefully I have enough time to get it out
32:42Don't forget this is for immunity two minutes ago
32:45Two minutes to go it's time to assemble the dessert I've sprayed my chocolate shell. It looks perfect. Happy as
32:56Oh
32:58Spraying has a little nugget
33:00I get this half a meteor out of the freezer. That's ready for painting
33:05This is going to sit on the base of my dessert
33:08I've almost got a perfect dessert aside from this tiny bit of balloon from the shell and there's no way I can get it out without destroying the whole dessert
33:16I
33:17Don't know what's gonna happen
33:19Hey, let's finish this off
33:21Where's the alcohol?
33:24A little bit more of that
33:27Everything tastes delicious
33:31Nice one Lozzy
33:33It's great
33:35It's great
33:36Cherry right?
33:37Oh
33:38Oh
33:40Good
33:42This is a disaster
33:44Ready to launch your dishes in ten
33:46Nine
33:47Eight
33:48Seven
33:49Six
33:50Five
33:52Four
33:53Three
33:55Two
33:56One
33:57One
33:58One
33:59Two
34:00One
34:01One
34:02One
34:03Oh my God, what if it sucks?
34:17Good luck.
34:17Good man, good luck.
34:18Thanks, guys.
34:22Walking the dish up to the judges, I'm feeling a bit nervous.
34:26I haven't been able to remove this little piece of balloon from the chocolate shell,
34:30but I'm really happy with every element on this dish.
34:34All I can do is cross my fingers and hope the judges don't mind
34:38and realise the rest of it is bang on.
34:53In the mood to cook?
34:55Grab your aprons and try these delicious MasterChef-approved recipes.
35:00On 10 Play.
35:04Ben, any hidden problems in there?
35:07There's the tiniest speck of balloon stuck to there still.
35:13So, unfortunately, we can't flambe that,
35:16but you can still crack it open and we'll taste it.
35:19OK.
35:22Oh, wow.
35:27Everything looks all right, bar that massive bit of pink balloon.
35:37Which is a shame.
35:38Oh, that's a good bit.
35:39Because that looks great.
35:40Yeah.
35:41Yeah, let's see the cross-section.
35:42What is the dish without the flambe?
35:51Being able to flambe not only brings a theatre,
35:54but completely affects the flavour of the dish.
35:57The biscuit soaking up the alcohol,
35:59the melted chocolate,
36:00it's going to change your mouthfeel.
36:02It is a real shame because you can see that this parfait is perfect.
36:06And, you know, the mousse looks good.
36:09It's good thickness.
36:10Oh, the chicken's good as well.
36:12Get in there.
36:21All the elements on the plate here are really bang on.
36:47That biscuit is perfect.
36:49The mousse and the parfait.
36:51I'm sure if you took a step back,
36:53you could have nailed that meteor.
36:55I am just so blown away
36:58by how good every single part of that dessert tastes.
37:02It's toasty, it's nutty, it's salty,
37:05it's got that kind of toffee caramel kick,
37:08and each of those elements just stands completely on its own.
37:12Yeah, I would be kicking myself if I were Ben.
37:17Hello.
37:22Hello.
37:23Ooh.
37:24Hello.
37:30Hopefully this lights up.
37:32It's a bit sore, you.
37:33Jeez.
37:33What's the breath?
37:35That's what we want.
37:39Ooh.
37:40Oh.
37:41Oh!
37:42Oh!
37:43Oh!
37:44It's pretty good.
37:45It's pretty good.
37:46Thanks, Laura.
37:48We can't wait to take it.
37:48Thank you so much.
37:49Thanks, John.
37:50Well done.
37:52Well, that had some wow factor.
37:54And before it did melt,
37:56I noticed that Laura had done a few patch-up jaws,
37:59but I think it was really smart.
38:00The inside looks really special as well.
38:02Mm.
38:02You can see the outside of the meteorite is a good thickness.
38:12You can see the texture of the mousse is nice and soft.
38:15Compote is not too stiff.
38:17Overall, you know, it's pretty impressive.
38:19You can see the outside of the mousse.
38:21You can see the inside of the mousse and a-
38:26Oh.
38:26Oh.
38:30Oh.
38:31Oh.
38:36Oh.
38:37Oh.
38:39Oh.
38:40Oh.
38:41Oh.
38:41Oh.
38:42Oh.
38:42Oh.
38:43I thought that was absolutely delicious all the flavors were definitely there
38:47yeah I think my favorite element here was the mousse at the bottom yeah super
38:51silky smooth the sortiness on the biscuit is just perfect very please like
38:57the texture of that mousse is spot-on it was really luscious and decadent and
39:02she took that caramel right to the edge she always just attacks these things
39:07with such gusto and confidence and it's resulted in a dessert that I think tastes
39:11and looks very similar to yours John would you have this in your bakery I'd be
39:15proud to have something like that in the bakery it's amazing right mate good luck
39:20Andre today absolutely didn't go to plan firstly I burnt my chocolates and then I
39:27over whipped the cream for the parfait the dome doesn't look like a meteor it looks
39:33like a soccer ball the biscuits a little bit overcooked yeah lots of floors on this
39:38one Andre Andre how do you feel after that challenge yeah not great not great what are
39:56you most worried about let's be honest there's a balloon inside that little baby
40:00thank you for your honesty can I just say one thing I know how much that you struggled with
40:09that today but you're such a good cook I love the way that you think about food in this kitchen
40:15it's quite inspirational and it would be a shame yeah if it ended too quick because of a reenactment of
40:24yeah okay fair play obviously we can't get you to do this on bay because there's a balloon in the
40:31meteor let's have a look inside oh you can see here that the cream was over whipped the biscuit we all
40:56know was in the oven for way too long but the mousse looks really good should we give it a crack
41:01I'm really shocked at how much he got up I actually thought there was going to be a lot missing
41:29the meteor chocolate shell was really quite well tempered biscuit is definitely overcooked a
41:37little bit on the burnt side so it's got that sort of burnt chocolate flavor the chocolate dip around
41:43this meteorite nailed it so we don't say that I like this in French what's meteorite in French a meteorite
41:50the mousse was tasty it was a great texture but there's flaws all over the joint from go to woe Andre
42:04struggled he struggled with just getting his head around being able to be comfortable with this dish
42:09and it shows I think it's easy to forget just how difficult this dish is you know there's a lot of
42:15elements and techniques here that he has never done before and trying to do them all at the same time
42:20so I'm really impressed by the way he sort of came to grips with it all which I think is more important
42:26than this cook in the end good luck today I was up against the best chefs Laura Ben and Andre I tried to
42:41make this dessert perfect because I wanted immunity so much so I really hope I've done enough to win
42:48Schneze there's one final step to do is to do the flambe yeah
42:55there's one final step to do is to do the flambe yeah
43:00wow look at this
43:05there's one final step to do is to do the flambe yeah
43:11to do the flambe yeah wow look at this
43:18wow
43:19wow
43:20wow
43:21wow
43:22wow
43:23wow
43:24that's amazing
43:25thank you Schneze we're going to test your dish
43:30thank you thank you so much
43:32I am impressed
43:39yep so I think she's done such a good job on the looks of it I can't wait to have a look inside
43:47yeah let's do it
43:49that's a beautiful texture there look at that look how thin that chalky is let's have a test
44:02they smell unbelievable
44:06that feeling when we cut it open I think you all felt it with me you could see the parfait was perfect texture that was like velvet for me you know
44:35that's like restaurant quality the shell on the outside of the meteorite was so thin it's perfect
44:42I felt the mousse was the same flavour as mine you know and that's just all about taking the caramel to the right point
44:48that was a really great dish and I think someone thinking they were an underdog I think she's going to surprise herself
44:56I think this dessert is flawless
44:59it is so well proportioned like yours John even down to the amount of cherry compote on there I could see it in that little divot that was in the mousse it was just perfect when you cut through the middle
45:13everything just ate so well together everything just ate so well together I think schnails has been tremendous what I really enjoyed the most is that lovely mousse
45:24you can get a caramel the sweetness was just right and the biscuit the biscuit leave behind a bit of salt and absorb what is all about the flambe the whiskey which melts very well with the chocolate textually everything was completely spot on
45:40and the puff I had that lovely richness to it yeah I thought all the elements were just delicious
45:47I know firsthand how difficult that was not only the recipe itself but working in this kitchen I'm really impressed by what you managed to get up today well done thank you everyone keep your eyes together for chef
46:07and give it to him
46:14obviously two of your dishes had balloon in them
46:18it was an incredible effort but Ben Andre unfortunately we had to take you off the table
46:26boo
46:28boo is right
46:30and Ben not to rub salt in the wound
46:34but it is such a shame because other than that chocolate shell the rest of the dessert was perfect
46:41how are we something
46:43that leaves Laura and Snedge
46:45not only were both of your dishes divine they tasted near identical to John's
46:51wow
46:54that said
46:55out of the two
46:57there was one that not only nailed the flavours
47:00but the textures and aesthetic
47:02so congratulations
47:04Snedge
47:08ahh
47:20oh
47:21oh
47:22oh
47:23oh
47:24oh
47:25oh
47:26oh
47:27thank you
47:28you
47:29I'm not lying but you were my favorite
47:41Laura you also got super close so well done thank you thanks very much go home and get
47:52yourselves ready for a huge day tomorrow
47:59tomorrow night strap in guys viral week continues this is going to be epic with a quest for the
48:10most outstanding sandwiches we want sangers worth strolling for this is without doubt
48:16the most ridiculous thing I think I've ever made in this kitchen and mind-blowing mashups
48:23if I pull this off this could be better than the original
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