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Temporada 2
The pastry contest returns in a revamped knockout format, as five teams battle to stay in the competition and make it through to the next heat. First, they are challenged to make 36
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The pastry contest returns in a revamped knockout format, as five teams battle to stay in the competition and make it through to the next heat. First, they are challenged to make 36 identical Moka au Cafe slices and Napoleons in just three hours, before creating a showpiece dessert inspired by the classic Peach Melba. Hosted by Angus Deayton.
Angus Deayton hosts the second heat, and judges Benoit Blin and Cherish Finden want more miniatures - 36 uniform eclairs and 36 identical Mont Blancs. For their Showpiece the teams are
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Angus Deayton hosts the second heat, and judges Benoit Blin and Cherish Finden want more miniatures - 36 uniform eclairs and 36 identical Mont Blancs. For their Showpiece the teams are tasked with a Gateau de Mariage. When the final points are tallied, one team will have to leave.
Angus Deayton hosts the third heat, and judges Benoit Blin and Cherish Finden challenge the contestants to make 72 perfectly baked viennoiseries with an added bi-colour element, as well
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Angus Deayton hosts the third heat, and judges Benoit Blin and Cherish Finden challenge the contestants to make 72 perfectly baked viennoiseries with an added bi-colour element, as well as 72 tantalising cup petits fours. For their Showpiece the teams are given four hours to produce a magnificent under-the-sea themed chocolate creation accompanied by three types of chocolate bon bons, needing to demonstrate a mastery of chocolate, consummate technical ability and artistic flair.
Five new teams compete for the last two semi-final places. Judges Cherish Finden and Benoit Blin challenge them to finely craft two batches of perfectly uniform miniatures, 36 Fraisiers
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Five new teams compete for the last two semi-final places. Judges Cherish Finden and Benoit Blin challenge them to finely craft two batches of perfectly uniform miniatures, 36 Fraisiers and 36 verrines, in just 150 minutes. For the final challenge, the teams are required to reinvent a pavlova.
The four remaining teams of professional pastry chefs create 36 identical petite charlottes and 36 shaped macarons in two hours. For their final challenge the teams must put an
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The four remaining teams of professional pastry chefs create 36 identical petite charlottes and 36 shaped macarons in two hours. For their final challenge the teams must put an innovative spin on the classic towering French celebration cake, the croquembouche, all of which will be judged by Cherish Finden and Benoit Blin. Angus Deayton hosts.
Two teams battle it out for the last two semi-final places. For the miniature challenge, judges Cherish Finden and Benoit Blin ask the teams to create 72 designer viennoiserie, and 72
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Two teams battle it out for the last two semi-final places. For the miniature challenge, judges Cherish Finden and Benoit Blin ask the teams to create 72 designer viennoiserie, and 72 rolled petit fours. Then the teams construct towering chocolate showpieces, along with 108 moulded chocolate bon bons using The Sky at Night as their inspiration. The two top scorers will make it through to the semi-finals, but the team with the lowest tally at the end of the two days must leave the competition. Angus Deayton hosts.
Angus Deayton presents the first semi-final, which begins with the teams having to create six identical and multi-layered large circular sharing desserts called Crown Entremet. At the
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Angus Deayton presents the first semi-final, which begins with the teams having to create six identical and multi-layered large circular sharing desserts called Crown Entremet. At the same time they have to prepare all the elements needed to perform a spectacular piece of gourmet theatre known as live table plating, creating a dessert drawing on the theme of tropical fruits.
Angus Deayton presents the second semi-final, which begins with the teams having to create six perfectly uniform Buche Entremet, a large log-shaped sharing dessert, with multiple layers
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Angus Deayton presents the second semi-final, which begins with the teams having to create six perfectly uniform Buche Entremet, a large log-shaped sharing dessert, with multiple layers of flavours and textures. At the same time, they have to prepare all the elements needed for a live table-plated dessert, a three-minute piece of gastronomic theatre in front of judges Cherish Finden and Benoit Blin. In the final challenge, the teams are tasked to make a centrepiece made entirely from sugar, with one group making their way to the grand final.
Angus Deayton hosts the grand final of the pastry chef contest, with the contestants spending eight hours preparing specially themed desserts with an elaborate sculptural centrepiece for
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Angus Deayton hosts the grand final of the pastry chef contest, with the contestants spending eight hours preparing specially themed desserts with an elaborate sculptural centrepiece for a party attended by more than 100 guests at Firle Place, Sussex. Judges Cherish Finden and Benoit Blin assess their efforts, and decide who is this year's champion. Last in the series.
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