Original subtitles

ANDRE: Ooh, fast. LAURA: I know.

You guys have got your full strut on today.

Yesterday, impressed the nonnas, that are Sooshi Mango.

I made a beautiful pasta dish, and here I am today,

cooking my heart out for immunity.

So exciting.

Guys, I've not done a pressure test yet.

This is my first. Really?

No. BEN: Love a pressure test, I do.

But it doesn't matter if immunity is up for grabs,

the pressure of a pressure test is always there.

(CHEERING AND APPLAUSE)

Oh, dear. Oh, whoa, man.

Far out.

Normally, right before a pressure test,

you'd be standing here, absolutely bricking it, right?

Yep. (LAUGHS)

But you've got every reason to smile today

because one of you is walking out of here with immunity.

Andre, second pressure test.

Yeah, I didn't have a strategy last time, but I do this time.

What is it? To make sure Ben doesn't win again.

(LAUGHTER)

Oh, we'll see how that all plays out.

Well, let's get to today's guest, shall we?

It'll be the first pressure test that he's set in this kitchen.

BOTH: Ooh.

And rest assured, it'll be one to remember.

At 19, his training took him from Melbourne to London

to Norway, Denmark, Sweden, Amsterdam.

The list goes on.

He's been the executive pastry chef of Michelin-starred restaurants

all over the world.

Ooh. Wow. We are doomed.

He set the benchmark of the country's patisserie

when he became Australia's

Dessert Master.

Oh. Oh!

Give it up for John Demetrios!

(CHEERING AND APPLAUSE)

I was voting for him in Dessert Master.

BEN: John Demetrios is a top-drawer pastry chef.

He's very well known

as a very technical, creative dessert guy.

He's worked in Michelin-starred kitchens.

He's done it all, really.

So if he's setting the challenge,

it's going to be rock hard.

John, welcome. How have you been?

Yeah, I've been great. Keeping busy.

Meticulously planning and launching our first bakery,

Butter Days Bakery in Melbourne. Wow.

That's so exciting. Yep.

Tell us what's so special about the dish under this cloche?

Well, we know this is Back To Win, so we've not held back.

I've created this just for you,

something that's never been seen before.

Wow.

JOHN: I think it's got all the bells and whistles we need

to make it pop.

Bells and whistles!

I would be wigging out.

John's like... The smile, nice guy, like...

But he is a bad, bad man when it comes to pastry.

(LAUGHTER) Silent assassin.

Yeah. He looks way too friendly, right?

Yeah, way too happy. It's terrifying.

Today, you'll be making my...

Oh! Ooh! Oh, my God.

What?!

..Chocolate Meteor.

That is so cool.

Oh, my God.

It looks like a space rock from some crazy madman's mind.

Oh, my God. Oh!

Oh!

Tell us what you think of the dish.

BEN: Sceptical about the inside? JOHN: Yes. (CHUCKLES)

Why?

Because of you. You're the main reason.

I'm actually worried because when I think of John's desserts,

I think of something elegant, fragile, light.

Something inside might be a little surprise for us.

Maybe.

Yeah. (LAUGHS)

You're about to see why I call this my Chocolate Meteor.

Alright. This is...

Wow. There we go.

(LAUGHTER) There you go.

Oh, wow. Oh, my gosh.

Oh! Oh! Oh, my gosh!

As John is flambeing this meteor,

it is just melting.

The smell of that whisky just smells divine.

JOHN: The concept of the dish is a meteor,

flaming as it comes down

and then evaporates and leaves a meteorite.

That's wild.

Being able to flambe the meteor with whisky

not only brings it theatre,

but completely affects the flavour of the dish.

Oh, wow. SNEZ: Oh.

JEAN-CHRISTOPHE: Wow, look at that!

LAURA: Cherry coming out.

So luscious.

JOHN: And the base is a chocolate biscuit,

a caramel and milk chocolate mousse,

cherry compote,

dark chocolate

and almond praline parfait

in a white chocolate shell.

For sure, the hardest element is the outer chocolate meteor shell.

It needs to be as thin as possible

to get that effect when you set it alight.

There is a lot of chocolate work in this dish.

We're actually making the chocolate shell with a balloon.

This balloon technique is not common,

so you're going to be pushed to the limit today.

Wow. OK.

You want to taste it?

Wow. Mm, that's nice chocolate.

That mousse is beautiful.

LAURA: Tasting this dish, I love these flavours.

All about chocolate and caramel and cherries.

There's that crunchy biscuit on the base

that just screams chocolate.

That beautiful texture of the caramel mousse.

And then, you crack into that shimmering silver rock,

and it's just got this beautiful almond praline through there.

Honestly, it is absolutely to die for.

POH: Now, to recreate John's Chocolate Meteor.

We're giving you three hours.

Ooh! Oh, yes!

Whoever makes the dish that gets closest to John

in look and in taste

will be safe come Sunday's elimination.

John, any last words for these guys?

Three hours sounds like a lot of time,

but trust me, it's not.

You're going to need to move very quickly for this one.

At the speed of light.

Hey-hey! Oh!

Look at him go! Nice.

(LAUGHTER)

Your time starts now.

(CHEERING AND APPLAUSE)

DECLAN: Good stuff, guys.

ALANA: Yes, Snez.

I'm absolutely rapt to have John here.

I was his biggest fan, watching Dessert Masters last year.

I just loved his elegant creation.

And so, I'm really happy rapt to have him in the kitchen today.

Oh, good hustle, Ben. Good hustle.

Nice work, Loz.

Today's a very exciting day for a pressure test.

Never wanted to be in a pressure test unless it's a day like today.

Immunity is up for grabs, and it's a great day

to get the experience of doing a pressure test again.

I haven't done one since my original Back To Win.

The last time I was in a pressure test

was five years ago,

in the semifinals of my last Back To Win,

where I beat Reynold and went through to the finale.

So I know that I can do this, and I really want to win immunity.

To be safe from the whole week's elimination is huge.

I'm, like, literally blocking everyone else out around me,

and I'm just focusing on me

because I want this immunity so badly.

But this dish is so technical.

"Stir in cream over melted chocolate and whisk..."

The elements, there's not many of them,

but they all need to be executed so perfectly.

I'm just kind of breaking it down into elements that needs to be done,

and then spend as much time on the chocolate work as possible.

That's my strategy.

So the first thing I need to do is make my almond praline parfait.

"Add to praline and stir through to combine."

The almond praline parfait

is this beautifully crafted silver, shimmering rock

that sits proud on top of the dessert base.

John's was really silky smooth.

Just screams chocolate,

with lots of that almond flavour through it.

So, the first thing I crack onto is getting my cream whipping.

Because the texture of this needs to be just like John's,

I need to make sure that cream is perfectly whipped.

"Stiff peaks, soft peaks."

Stiff peaks, soft peaks.

ALANA: Benny's getting ready. Looks like he's done this before.

BEN: Yeah, yeah, this old chestnut.

Another pressure test - my fourth one of the season.

So I've got a big advantage today, I think.

And I'm going to try to make the most of it.

Come on.

I've obviously spent a lot of time,

like, more than six hours already, messing around with chocolate

and desserts and pressure tests.

So feeling quietly confident.

Oh, yeah. It's tasty.

Nice work, Snez.

OK, that's for my parfait.

I have never won immunity before,

and I really need to win this today for my own confidence.

Look, who I'm cooking with.

You know, if I can beat Laura, Ben, Andre,

then I can do anything in this kitchen.

Laura, Andre and Ben - it's, like, literally

the most professional guns in this competition.

And I feel like a little bit underdog.

But this is it - today is my day, and I need to prove myself.

So my strategy today is do one step at a time and to do it perfectly.

"Crush roasted almonds." OK.

So I really hope I can nail these textures and flavours,

like John's dish.

SAMIRA: Go, Snezzy!

Come on, buddy, melt.

My chocolate is melted beautifully, and my cream is whipped.

OK, that looks good.

And now I'm gently folding my meringue and cream

into my chocolate mixture to make the parfait.

DARRSH: Good work, Snez, keep it up.

Thank you, Darrshy.

Finally, parfait is done.

I'm piping it into the mould, and it's going in a blast chiller.

40 minutes, blast freezer.

And now, I can move on to my chocolate biscuit.

Oh, it tastes good.

LAURA: Done.

Just remember - measure twice, cut once, mate.

Thank you, Declan. Yes, indeed.

So far in this competition,

there's some things I absolutely love.

And there's some things that scare me.

And the pressure tests scare me.

Don't like following recipes,

not a dessert...sort of techy dessert guy.

Love eating desserts,

but I don't cook this sort of,

uh, creation in my restaurants,

and in pressure tests,

it's good to use your intuition,

but I have no intuition on any of this dessert,

and I'm feeling outside of my comfort zone

and outside my repertoire.

BEAU: What are you making there, Andre?

I'm making parfait.

So because of that,

I'm trying to read the recipe

and do multiple elements at the same time.

Goddammit!

(LAUGHS)

AUDRA: Oh, no, he overwhipped his cream.

And because this is not my world,

I'm already starting to make mistakes.

Can you smell that?

Oh, damn.

ANDY: What happened?

I didn't know that you could burn chocolate like that.

What did you...what did you do then? No, it was in the microwave for too long.

Well, how long? Like, five minutes? No. No, no, no! 30 seconds, uh...

If you're not paying attention, you're just nuking it too hard...

Yeah. It bit me.

..it's gone. Me and pressure tests. I don't know.

Yeah. It's a hard one in this kitchen.

It is. Just get it going again.

It's going to be quick. Yep.

It's early days to be making these mistakes, though, right?

I'm behind at this point,

and I'm starting to choke a little bit.

Oh, this is hard to watch.

You got to make a move on, yeah? Me?

Yeah. Oh, yeah. Goddamn, yeah!

ANDRE: I'm gonna have to start that again.

Early in the game, first quarter, I've fallen over on my face.

Yeah, it's definitely overwhipped.

Not a good start.

Alright, let's keep going.

I need to start a new batch of chocolate.

New batch of cream for my parfait mixture.

This is going to cost time.

It's quite deflating.

Oh, man. (SIGHS) I've got to hustle.

It's not rocket science, but it's pretty close.

Two hours to go.

(CHEERING AND APPLAUSE)

I'm really looking forward to seeing everyone's mindset

in this pressure test

because this dish,

it is at the absolute top of the tree in terms of technique.

And that's a...that's a big mountain to climb, right?

Definitely the biggest challenge is the outside chocolate shell.

You need to make sure it's thin enough on top,

but not too thin so they can take out the balloon.

And of course, texture-wise,

if they're not executing the techniques perfectly,

it's not going to eat well at all. Yeah.

SOFIA: How are they doing so far?

Andre's overwhipped his cream for the parfait,

which was one of the first and most simple tasks of the day.

So, problem there.

Showing his... Little bit, um,

dusting off the cobwebs still.

He burnt his chocolate in the microwave.

That's what I could smell! Yeah.

Like, mistakes right off the bat can really affect your morale.

Laura is completely locked in.

Tidy bench - just, little robot.

Snez knows that only perfection will get her immunity today.

So she's really got to get her head down

and work really hard.

Ben, he's just like a veteran now, so he's doing great.

Mm.

BEN: Feeling pretty good at the moment. I'm going OK.

No big mistakes.

Next part. Right.

The almond praline parfait is in the freezer,

but I'm pretty happy with the flavour.

I think it's just like John's.

(BEEPING)

Good timing. Thank you, timer.

My biscuit base is done.

JAMIE: Good, Benny? Mm. Really good.

And it tastes sensational.

Broadly, we're going... Everything's going according to plan.

Right now, I am working on the caramel

for the milk chocolate caramel mousse.

So the dessert is made of this beautiful chocolate shell.

It looks just like sort of a space rock.

And then, when that melts away,

the base of the whole dessert is a lovely little biscuit,

a cherry compote, and a chocolate mousse.

The mousse is made with a caramel, so it has this lovely,

rich flavour, and we have to take that caramel as far as possible

without burning it.

DEPINDER: Oh, I can smell that caramel.

Wow, that looks glossy.

Put a little bit of cream with it, mix it and get it in a piping bag,

ready to mould.

AUDRA: Looking good, Laura. LAURA: I'm feeling good.

I've done my almond praline parfait.

I've done my chocolate biscuit.

It's freaking delicious.

I'm so happy with that caramel mousse.

The caramel, I took it really, really far.

Um, so I'm super happy with, um, the flavour

of that deep, dark roasted caramel flavour.

It's light, airy, moussey.

And I'm really happy with the texture.

That's going straight into a blast freezer now

to set and forget.

I think it's going to be really, really good.

The next thing I need to do is take my parfait

out of the blast freezer.

I need to mould them in a really misformed shape,

ready to be dipped in silver white chocolate.

BEAU: Oh, nice, Loz! DECLAN: Oh, yeah, well done.

Nice.

Keep going, keep going. ANDRE: Thank you, Depinder.

I need it. (LAUGHS) Push, push.

JEAN-CHRISTOPHE: You can see Andre is quite far behind.

Do you think he's got a chance to catch up?

I think he's got to put his head down.

Can't be making any more mistakes.

It's relentless.

I've finally finished the parfait. That's in the blast chiller.

40 minutes.

My biscuit's in the oven, baking.

He's way behind.

I'm starting my chocolate caramel mousse.

Yeah, make a move on.

By the sounds of things, I'm not doing too good at the moment.

Today is my second pressure test for immunity,

and I can't get my head in the game.

(SIGHS) Keep pushing, Andre.

I've got so much work to do.

JEAN-CHRISTOPHE: Are you OK, Andre? No. (LAUGHS)

I don't really play this game.

Just do savouries.

Oh, my God, the biscuits. Oh, ho-ho-ho-ho!

Ah!

Oh, my God!

The biscuit in the oven has been there too long.

Oh, God.

John's biscuit was really thin and lovely.

You didn't smell it?

Mine's a little bit bitter.

I'm feeling completely overwhelmed.

It's just one thing after the other, isn't it?

(LAUGHS NERVOUSLY)

Lozzie... Yeah?

Your chocky biscuits alright? No, they're in the fridge.

Oh, sweet, nice. Lozzie's doing really well.

She's on track.

The mousse is in the freezer.

I have dipped my parfait meteor in white chocolate,

and my cherry compote is done.

I'm so happy with my cherry compote.

It just really adds a nice sweetness to this dish.

Alright, let's temper some chocolate.

This pressure test is next level.

Not only do you have to temper your chocolate perfectly,

you then need to get the chocolate onto the balloon

and then remove the balloon from the chocolate.

Have you never tempered a balloon before?

No, I've never tempered a balloon before.

I've seen it done in my original Back To Win,

but I've never ever done it.

Tempering chocolate, especially in the MasterChef kitchen,

is so difficult to do.

I've tempered chocolate a lot in my time in this kitchen.

God!

Did temper it back in season six, in the finale

for my chocolate ethereal pressure test,

but everyone's got a different way of how they temper their chocolate.

But, today, John wants us to table-method this.

So that's on a beautiful, big, cold marble slab.

"With a large offset spatula and chocolate scraper,

"spread the chocolate across the marble

"and scrape it back together."

Basically, you heat a ton of chocolate in the microwave,

bring it up to 45 degrees.

Then you're going to cool down two-thirds of that

to 26 degrees using that beautiful cold marble slab

to cool that chocolate quickly

before you bring the whole mix itself back to 31.

Just kind of swooshing my chocolate from one side of the marble

back to the other, in, out.

So it's definitely taking its time to cool down.

Tempering chocolate,

the most important element on the dish.

Um, there's nothing worse than trying to temper chocolate,

stuffing it up, and then having to do it all over again.

SNEZ: OK. Cherry compote. That's done.

Good work, Snez.

What's next?

And now is the part I've been dreading.

It's a chocolate tempering part.

I've never done it.

So, what can go wrong?

I don't have much experience with tempering chocolate.

And I've seen in this kitchen

how many times tempering chocolate can get you into trouble.

So I need to nail this in one go.

Snez! Hello.

This is the most crucial stage of the whole recipe.

Most crucial stage. What do you reckon?

Yeah, I think it's important to get it all cooled down nice and evenly.

OK.

Otherwise, we'll have to start from the beginning again. Again. Yes.

So 25, 26. And it's ready.

So I finally get my chocolate at 26 degrees.

I put it back with the rest of the chocolate in my bowl.

Mix it together.

"To a temperature of 31."

When I mix it together, it should be at 31 degrees.

I'm going to try the test on a little paper.

I put my little paper test in the fridge to cool it down,

and hopefully when it comes out,

it looks glossy and it's like - clack - snappy.

I'm looking at it.

It has set, but it doesn't look right.

Do you know what tempering means? You need to snap.

And, importantly... Shiny.

Exactly. Are you pleased with that?

No.

Holy moly!

If I have the chance of winning immunity today

against amazing chefs like Ben, Laura, Andre,

this tempering chocolate has to be perfect.

So I decide to re-temper my chocolate again.

Am I seeing what I think I'm seeing? Yes. Yes.

You're starting tempering again? Yes.

So I've done a little test batch on the paper

and it just, it's set,

but it's not shiny and it's not snappy.

It kind of melts as soon as I touch it.

So I'm just going to redo it again.

It's a crucial part. I really have to.

You know what this means now?

You are fully up against it.

My chocolate doesn't look tempered,

so I'm just gonna reheat it again, cool it down again.

This is a huge risk.

Oh. Too late.

I'm gonna lose so much time.

But what I learned in past pressure tests

is it's really important to follow your instincts.

So I need to re-temper this chocolate,

and I need to do it quickly.

Come on.

SOFIA: Believe it or not, you have one hour to go!

Whoo!

It's going really well. It's a tiny bit over.

That's fine. Hey, Ben. Andy.

Now, you're pretty cool, calm and collected. Yeah.

Happy? I think so.

What's gonna happen if it's not tempered?

If it's not tempered, it's gonna stick to the balloon.

You're not going to be able to get it out.

This is crunch time now, isn't it?

Completely. I mean, just like the chocolate dog the other week.

I've just been knowing this is going to be at the end.

And I need to nail this 'cause if I don't, this dish is a failure.

Good luck. Thanks. Thanks, Chef. Thanks.

The chocolate balloon is the critical part of this dessert.

It's time to dip these balloons into my tempered chocolate.

AUDRA: Oh, Benny, look at that. You're a natural.

We want the chocolate to be thick enough so that it holds its shape,

but thin enough so that it will melt when the whisky is poured over.

ALANA: Great work, Ben.

To make the chocolate shell look like something from outer space,

we need to add some crumb to it to give it a rough edge,

and then get them in the fridge to set.

It's a long walk.

Oh, my arms.

With 45 minutes to go,

I'm making my chocolate balloon domes.

Far out! It's like a full arm workout.

Yeah. That was wild.

Are you there? Yeah, yeah, it's there.

Yeah? I've just got my little crumb thing there.

Nice. And now we dip.

Does it look tempered?

Only time will tell. Oh, my God. OK.

Good luck. Thanks.

(BANG!) (GASPS)

This is the biggest pressure point of this dish.

If these chocolate balloons don't work,

I essentially don't have a dish to flambe for the judges.

I think it's good.

It looks lovely and luscious.

Oh, God, I don't know.

It's like all up to fate now, isn't it?

This is actually so much harder than I thought.

I can't see bloody half this balloon,

so I'm hoping that I've covered everything properly.

What could go wrong? What could go wrong?

Right.

Tempering chocolate. This is going to be fun.

My chocolate mousse is finally done and is in the blast chiller.

My biscuit is cooled and now I need to move on to tempering chocolate.

Alright, let's do this. I've never tempered chocolate.

Apparently, it goes around these little balloons here.

Oh, one of my fricking balloon's popped!

Ah!

Andre, get on with it.

Alright, Depinder! (LAUGHTER)

SNEZ: So much to do. I feel like I'm way behind.

AUDRA: You can do this.

I'm happy. I'm happy. We have 26.

Finally, after so much time tempering this chocolate,

it's time to make those chocolate balloons

and get this shell sorted.

AUDRA: Whoo!

If I get one balloon, I'll be happy.

But I really need to move as fast as possible.

Oh, that looks like a meteor.

Four, five, six...

Have you de-ballooned yet, Ben? No, I was about to.

Just reading the instructions again.

Everything's been going reasonably well so far.

OK.

But the moment of truth finally arrived.

It's time to get my chocolate balloons out of the fridge

and pop the balloon.

I hope this choc tempered OK

because I don't have time to do anything else.

So, moment of truth. Here we go.

It's pretty crunchy, so it's not bad.

In order to get the chocolate shell off the balloon,

I first need to heat a cutter

so it's hot enough to melt the chocolate

and then really carefully twist it

so you're just cutting out a perfect circle on the bottom.

Then it's important to get the balloon out.

And it's also important so it fits over the rest of the dessert.

Jeez, I wish he had it upside down.

Come on.

If it's upside down and you cut it, it's much easier.

I'm sweating like crazy.

I put so much work into this dessert,

and I know that this chocolate shell is absolutely key.

(SCRAPING NOISE)

Holding the balloon in my hand, I can just feel how delicate it is.

(LOUD SCRAPING)

(ALL EXCLAIM)

He's got two more. He's got two more.

The whole thing just crumbles in my hands into pieces.

It's alright.

Balloon number one - gonesky!

Just a pracky one, Ben!

JOHN: Let's go. SOFIA: Let's go, Benny!

ANDY: Come on, Ben.

Right now, I'm thinking,

"Is my chocolate just too thin?

"Is this even possible?

"Are any of these going to work?"

Let's do this.

It's way more delicate than I thought it would be.

I'm gonna have to take a lot more care with the next one

to make sure I don't destroy that as well.

It's going to pop there.

So thin.

I can't even look up.

I can feel the judges standing there watching.

JEANÐCHRISTOPHE: Oh, la-la-la-la!

There's so much pressure on this moment,

and I'm just trying to ignore it all.

SOFIA: No, no, no, no, no!

JEANÐCHRISTOPHE: Oh, my God! ALANA: Oh, my God!

Wow. It's really stuck.

I cannot believe it.

This is just so frustrating.

I'm in an absolute pickle.

This is Ben's last shot at this.

AUDRA: Lucky last, Ben. Lucky last.

I can't believe out of three balloons,

I've destroyed two of them.

I've got to have one of these formed to finish my dish.

Alright, take three.

The whole dessert really hinges on this chocolate shell.

It looks like this meteor,

but it also provides the theatre when the whisky's poured over

and it melts away to reveal what's hidden beneath.

Far out!

This is my third balloon.

My last shot.

It's all or nothing.

JEAN-CHRISTOPHE: Oh, la-la-la-la! SOFIA: Slowly, slowly, slowly.

Balloon hasn't popped for the third time.

This is not a good start.

I get a knife to try to cut away a little bit.

I can feel it coming away and I almost can't look at it.

It mostly comes out and I think, "Is it all up?"

But I look inside,

I can see the tiniest piece still left in there.

It'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.

It's the best I can do. Thanks, Chef.

So I don't really have much option

but to keep going at this stage

and hope that that little piece of balloon

isn't enough to ruin the whole dish.

Just 15 minutes to go. ANDY: Let's go. Final push here.

It's too thin! Breathe. Take a breath.

Breathe, Laura.

No. It's actually, it's just going to break.

Demoulding these balloons from the tempered chocolate is actual hell.

I've managed to pop the balloons in my chocolate shell,

but my biggest struggle now is peeling that away

from the tempered chocolate.

I am definitely starting to stress.

Oh, my God.

(EXHALES IN QUICK SUCCESSION)

My hands are shaking, and I'm using a pair of tweezers

to try and extract every last piece of that balloon.

There's a lot of ballon in there. Oh, I see what you mean.

Yeah, it's so thin, Poh.

I cannot serve this chocolate meteor to the judges

if there's balloon stuck in it.

LAURA: Ohhhhh!

By some miracle,

I've managed to pull all the pieces of the balloon

away from my tempered chocolate shell,

but I have noticed a few holes in it.

She's a broken meteor.

I have to find a way to fix it.

At least I've got something.

Let's fast-track this. Let's fast-track it.

You can fast-track that.

Time's running out.

It feels like absolute madness and chaos in the MasterChef Kitchen.

And everyone's ahead of me. I need to get a wriggle on.

If there is a chance I'm going to get something on the plate...

DEPINDER: Go, Andre!

SNEZ: I can't believe I wasted all this time.

So, after this second attempt of tempering chocolate,

the balloons are set, and it's time to see

if I have chocolate shell or not.

Pop the balloon. What do I pop it with?

So I have three attempts to get this right,

but I only need one balloon.

How do I do that?

I'm so shaky because I've never won immunity before.

This is my chance.

I heat up the ring really well.

And I twist it.

Come on, baby.

Yay!

Yes! (CHEERING)

Nice work, Snez!

Well done, Snez!

It comes off perfectly.

Oh, my God, this is a miracle.

Now I just need to make the chocolate shell look perfect

and get this shell spray-painted.

JEANÐCHRISTOPHE: Five minutes to go. Please keep going. Allez! Allez!

SOFIA: Let's go, guys.

MALE CONTESTANT: Awesome, Ben. Well done, mate.

AUDRA: Beautiful. Perfect.

LAURA: Oh, Andy. Don't look. Don't look. It's bad.

There's definitely a few holes in this chocolate shell.

I'll glue it back together.

So I decide to patch up this chocolate hole.

I've got a hot knife, I've got random bits of chocolate,

and I'm trying to smooth it over as best as possible.

Rustic. ALANA: Good work.

And I'm trying to cover up any little bit

so the judges don't see the imperfections.

OK, I've got a spray. I've got a spray.

I feel like I've been so cool, calm and collected this whole cook.

But now I need to motor through.

(GASPS)

I'm stressing hard here.

ANDRE: I'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.

Good job, Andre. Yes! Nice, Andre.

Yeah, boy. Yeah, Andre!

I know that there's a little bit of balloon in the chocolate dome.

I don't want to choke the judges.

Hopefully, I have enough time to get it out.

Don't forget, this is for immunity.

Two minutes to go!

Two minutes to go. It's time to assemble the dessert.

I've sprayed my chocolate shell. It looks perfect.

Happy as.

Oh. Ben's spraying his little nugget.

I get this parfait meteor out of the freezer

that's ready for painting.

Nice.

This is going to sit on the base of my dessert.

I've almost got a perfect dessert.

Aside from this tiny bit of balloon that's in the shell,

and there's no way I can get it out

without destroying the whole dessert.

I don't know what's going to happen.

Hey, let's finish this off. Where's the alcohol?

Maybe a little bit more of that.

Everything tastes delicious.

Nice one, Lozzie.

Mm.

Room temperature.

Those guys over there still not sprayed. Cherry puree.

Oh, God.

This is a disaster.

Ready to launch your dishes in 10...

ALL: Nine, eight, seven,

six, five, four,

three, two, one!

ANDY: Let's go!

Well done.

Oh, my God, what have I done?

Ah! (LAUGHS)

Good luck. Good luck.

Thanks, guys.

Walking the dish up to the judges, I'm feeling a bit nervous.

I haven't been able to remove

this little piece of balloon from the chocolate shell,

but I'm really happy with every element on this dish.

All I can do is cross my fingers and hope the judges don't mind

and realise the rest of it is bang-on.

ANNOUNCER: In the mood to cook?

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ANDY: Ben, any hidden problems in there?

Yeah, there's the tiniest speck of balloon stuck to there still.

So, unfortunately, we can't flambe that.

Right.

But you can still crack it open, and we'll taste it.

OK.

Oh. SOFIA: Good crack.

JEAN-CHRISTOPHE: Thank you.

Um, everything looks alright

bar that massive bit of pink balloon.

Which is a shame. It is a shame.

That's a good bit though, isn't it? That looks great.

Yeah, yeah.

Yeah, let's see the cross section. Yeah.

What is the dish without the flambe?

Being able to flambe not only brings the theatre,

but completely affects the flavour of the dish.

The biscuits soaking up the alcohol, the melted chocolate,

it's going to change the mouthfeel.

It is a real shame

because you can see that this parfait is perfect.

Mm. You know, the mousse looks good.

It's good thickness. This is good as well.

Get in there.

Thank you.

All the elements on the plate here are really bang-on.

That biscuit is perfect.

The mousse in the parfait.

I'm sure if he took a step back, he could have nailed that meteor.

I am just so blown away

by how good every single part of that dessert tastes.

It's toasty, it's nutty, it's salty.

It's got that kind of toffee caramel kick.

And each of those elements just stands completely on its own.

Oh, yeah,

I would...I would be kicking myself if I were Ben.

Hello. Hello.

Oh!

Hopefully this lights up.

It's a bit... Oi! Jeez.

Watch the brows!

That's what we want.

There we go.

Oh!

(ALL CHEER AND LAUGH)

It's pretty good. It's pretty good.

Thanks, Laura. We can't wait to taste it.

Thank you so much. Thanks, John. Thank you.

Well, that had some wow factor.

And before it did melt, I noticed

that Laura had done a few patch up jobs,

but I think it was really smart.

The inside looks really special as well.

Like that.

You can see the outside of the meteorite

is a good thickness.

You can see the texture of the mousse is nice and soft.

Compote is not too stiff.

Overall, you know, it's pretty impressive.

Thank you.

I thought that was absolutely delicious.

All the flavours were definitely there.

Yeah.

I think my favourite element here was the mousse at the bottom.

Yeah. Super silky smooth.

The saltiness on the biscuit is just perfect. Very pleased.

Like, the texture of that mousse is spot-on.

It was really luscious and decadent

and she took that caramel right to the edge.

She always just attacks these things with such gusto and confidence,

and it's resulted in a dessert

that I think tastes and looks very similar to yours, John.

Would you have this in your bakery?

I'd be proud to have something like that in the bakery.

It's amazing.

Let's go, Andre. Go on, mate.

Good luck, Andre.

ANDRE: Today absolutely didn't go to plan.

Firstly, I burnt my chocolate

and then I overwhipped the cream for the parfait.

The dome doesn't look like a meteor.

It looks like a soccer ball.

The biscuit's a little bit overcooked.

Yeah, lots of flaws on this one.

Andre.

Andre.

POH: Andre, how do you feel after that challenge?

Uh, yeah. Not great, not great.

What are you most worried about?

Uh, let's be honest.

There's a balloon inside that little baby.

(ALL GIGGLE)

Thank you for your honesty.

ANDY: Can I just say one thing?

I know how much that you struggled with that today,

but you are such a good cook.

I love the way that you think about food in this kitchen.

It's quite inspirational,

and it'd be a shame if it ended too quick

because of a re-enactment of today.

Fair. Fair play.

Obviously, we can't get you to do the flambe

because there's a balloon in the meteor.

Can I just smash it?

Yeah. Go.

Just a bit of a release for me.

A little bit of balloon there.

Thanks. Thank you.

JOHN: Let's have a look inside.

Oh. Oh-ho-ho!

You can see here that the cream was overwhipped.

The biscuit, we all know, was in the oven for way too long.

But the mousse looks really good.

Shall we give it a crack?

I'm really shocked at how much he got up.

I actually thought there was going to be a lot missing.

The meteor chocolate shell was really quite well tempered.

The biscuit is definitely overcooked,

a little bit on the burnt side,

so it's got that sort of burnt chocolate flavour.

The chocolate dip around this, um, meteorite...

Nailed it. That's right.

We don't say it like this in French. What's meteorite in French?

Meteor-ite.

(ALL LAUGH)

You got that, huh?

The mousse was tasty. It was a great texture,

but there's flaws all over the joint.

From go to whoa, Andre struggled.

He struggled with just getting his head around

being able to be comfortable with this dish and it shows.

I think it's easy to forget just how difficult this dish is.

You know, there's a lot of elements and techniques here

that he's never done before

and trying to do them all at the same time.

So I'm really impressed by the way

he sort of came to grips with it all,

which I think is more important than this cook in the end.

Good luck, Snez. Thank you.

Oh, so fragile.

Today I was up against the best chefs -

Laura, Ben and Andre.

I tried to make this dessert perfect

because I want immunity so much,

so I really hope I've done enough to win.

Hello. Here we go.

Snez.

There's one final step to do.

It's to do the flambe.

Yeah.

Wow. Look at this.

Wow.

SOFIA: Here we go.

Oh. (APPLAUSE)

That's amazing.

Thank you, Snez. We're going to taste your dish.

Thank you. Thank you so much. Well done.

SOFIA: I am impressed.

ANDY: Yep. Same.

I think she's done such a good job on the looks of it.

I can't wait to have a look inside. Yeah, let's do it.

Oh, straight through.

Oh.

Look at that. That's a beautiful texture there.

That looks good! Look how thin that chocky is.

JEAN-CHRISTOPHE: Let's have a taste.

It smells unbelievable.

Mm.

Yum!

Yum! Yum.

That 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, that's like restaurant-quality.

The shell on the outside of the meteorite was so thin.

It's perfect.

I felt the mousse was the same flavour as mine.

Yeah. You know? And that's just all about

taking the caramel to the right point.

That was a really great dish.

And I think someone thinking they were an underdog,

I think she's going to surprise herself.

I think this dessert is flawless.

It 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.

Everything just ate so well together.

JEAN-CHRISTOPHE: I think Snez has been tremendous.

What I really enjoyed the most is that lovely mousse.

You can get the caramel. Mm!

The sweetness was just right.

And the biscuit,

the biscuit leave behind a bit of salt

and absorbs what it's all about - the flambe, the whisky -

which melts very well with the chocolate.

Texturally, everything was completely spot-on

and the parfait had that lovely richness to it.

Yeah, I thought all the elements were just delicious.

I 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.

Appreciate it. Thank you.

Everyone, keep your hands together for Chef Demetrios.

(APPLAUSE)

Obviously two of your dishes had balloon in them.

It was an incredible effort, but, Ben, Andre,

unfortunately, we had to take you off the table.

Boo! (ALL LAUGH)

Boo is right.

And, Ben, not to rub salt in the wound,

but it is such a shame

because other than that chocolate shell,

the rest of the dessert was perfect.

Oh, well, it's something.

That leaves Laura and Snez.

Not only were both of your dishes divine,

they tasted near-identical to John's.

Wow.

That said, out of the two,

there was one that not only nailed the flavours,

but the textures and aesthetic.

So, congratulations...

..Snez.

(CHEERING AND APPLAUSE)

(MUFFLED SPEECH)

Thank you!

First immunity. See you tomorrow. (ALL LAUGH)

I'll be waving.

Especially to you.

Oh, wow!

I'm not lying, but you were my favourite in Dessert Masters.

Thank you very much. And now you're even more favourite.

Laura, you also got super close, so well done.

Thank you. Thanks very much. JEAN-CHRISTOPHE: Yeah.

Go home and get yourselves ready for a huge day tomorrow.

Good night. Thank you.

(APPLAUSE)

Well done. (INDISTINCT CHATTER)

Oh, my God! I can't believe it. Yes!

ANNOUNCER: Tomorrow night...

Strap in, guys.

..Viral Week continues...

This is going to be epic.

..with a quest for the most outstanding sandwiches...

ANDY: We want sangers worth scrolling for.

JAMIE: This is without doubt the most ridiculous thing

I think I've ever made in this kitchen.

..and mind-blowing mashups.

(SHRIEKS)

DECLAN: If I pull this off,

this could be better than the original.

Captions by Red Bee Media