Don’t crumble now
“YOU need to take something really boring and turn it into something really exciting,” says comedian Tom Allen, summing up the concept of nearly every talent show on telly.
He’s actually talking about the showpiece challenge given to this brand-new batch of six patisserie teams. They must take the concept of the most common British pud, the fruit crumble, and transform it into a towering, edible showpiece sculpture that’s at least 70cm high.
“Don’t make like your dessert and crumble!” warns tough judge Cherish Finden, whose attitude is as harsh as her fringe.
The pastry chefs, all from top hotels, restaurants and small businesses, started the episode with some confidence, nervously giggling, full of optimism. By this point, most of this has given way to running, shouting, hyperventilating and crying.
“We’re better than this,” sobbed one, staring mournfully at her lemon meringue pies.
This was the first challenge, the miniature classics, which saw the teams make 24 lemon meringue pies and 24 tiramisus.
“Think outside the coffee pot and amaze me with your creativity,” says judge Benoit the pressure.
Cherish said she wanted the pies to be the best she has ever eaten, which sends everyone spinning.
Meanwhile, Tom and co-host Liam Charles dart around the kitchen trying to make everyone feel slightly better about themselves.
Of course, the creations in this pro version are always spectacular, whether the judges like them or not.
Blin, piling on