All language subtitles for MasterChef - 04x16 - Top 8 Compete.LOL.English

Last time on MasterChef...

This one,
you're gonna love.

A sausage mystery box challenge

threw the contestants
off balance.

Oh!

When Eddie came out on top...

You are starting
to shine.

...he targeted

his biggest competition.

I know what he's doing,
so I'm not concerned about it.

Eddie has taken
two frontrunners

and brought them
to their knees.

But it was bethy who saw

her MasterChef dream
come to an end.

Love you guys.

Tonight...

...a culinary call of the wild...

There's a coyote.

...has the contestants cooking

gourmet dishes
in the wilderness.

We will be
spending the night here.

Tomorrow, you'll be serving
a delicious gourmet dish.

And I gotta cook too?

It's MasterChef fight for survival.

What dish are you
gonna serve us?

We're still kind of
working on it right now.

As the home cooks only have

nature's ingredients
to choose from.

That looks stunning.

And then a pressure test...

Gently, gently.

...where another MasterChef hopeful

sees their dream
come to an end.

They're all cracked.

The eight remaining home cooks

have been stranded
in the wilderness

for an epic team challenge
that will test

both their culinary creativity
and resourcefulness.

I have no idea where I am.

I don't walk or hike
for fun.

That's not fun to me.
That's like torture.

Welcome, everybody...

- Thank you.
- Thank you.

To the absolute middle
of nowhere.

Throughout this competition,

we have seen you cook with some
of the finest ingredients

available
anywhere in the world,

and you've worked in all sorts
of amazing kitchens.

And there's none better

than the luxury
of the MasterChef kitchen.

But we need you to show us
that you can cook anywhere

and with anything.

That's why we brought you
out here.

For this challenge,
tomorrow, you'll be serving us

a delicious gourmet dish
created

out of the ingredients
in those survival cases,

and you will all be
spending the night here

in this beautiful
wilderness.

In these boxes,

each team has only
the bare essentials...

One camping knife,
a flint for starting your fires,

a cast iron skillet,
and a wooden spoon.

With these
very limited tools

plus the absolutely basics
in terms of ingredients,

you must make us a world class,
restaurant-quality dish.

Bri, Natasha,
you two had the best dishes

in the last
elimination challenge.

You are team captains.

It would definitely be exciting

to win this challenge, because
it would prove to everyone

that I do know
what I'm doing

and that I'm not
just the underdog,

I'm not just
the vegetarian.

I grew up in South Africa.

We had lots of land.

I had three older brothers,
so I'm a tomboy at heart.

I'm not afraid
of the wilderness.

Bri, you had the best dish,

so you get
the first pick.

My first choice
is going to be someone

that I know will be comfortable
outside in the wilderness.

so my first choice
is James.

James, wow.

I grew up camping.

My dad took me hunting, fishing
so many times when I was a kid.

This is my backyard.
I know this.

Natasha.

Jordan, you're gonna be
on my team, buddy.

Jordan.

My second pick
is Eddie.

Eddie, wow.

Eddie, let's go, big boy.

I trust
this person's palate,

so I would like Jessie
to be on my team.

Wow, Jessie, let's go.

Welcome
to the blue team.

We are down
to the last two picks.

This is familiar territory
for you again, Krissi.

Are you surprised
this time?

I'm always last pick.
I... whatever.

Whose team do you want
to be on now?

Natasha's.

And why not Bri?

'cause I hate Bri.

Whoa.

Stop it.

I don't like the idea of having
a vegetarian captain my team.

I would like to
finish my team with Luca.

What a shock, eh?

Thank you.

Two team captains, please go
and join your respective teams.

Thank you.

- Hey, guys.
- Ciao.

Everybody happy?

Yes, chef.

Unfortunately, the wilderness
does have one similarity

to the kitchens
of a four star restaurant.

Nothing is ever predictable

in the restaurant business,
people get fired every day.

Head chefs
come and go.

You have to be able
to work with everybody.

So that's why we now
are going to change...

The two team captains
and switch teams.

You're really gonna leave me
all night with her?

We're switching captains.

After Krissi
announced to America,

how much she hates me.

I have to deal
with the beast.

Okay, guys,
inside those survival cases

are two different
animal proteins

that you could find
out here.

In one case,
you have three rabbits,

and in the other case,
six pigeons.

Bri, since you had
the best dish

in the last challenge,

you and your team
now get the choice

of which protein
you want to cook with.

I've cleaned rabbits before.
They're a lot easier to clean.

- Okay.
- Yeah.

- Yeah, I'm all for the rabbit.
- Yeah.

- Everyone comfortable?
- Yeah.

All right.

We have chosen
three rabbits.

So Natasha, that means
that you and your team

will have the pigeons.

Right now, it's the survival
of the fittest.

- Good luck.
- Good luck.

Stay safe and stay warm.

Let's go, guys.

- To the trenches!
- Oh, let's do this.

With limited daylight remaining,

the teams must start planning
tomorrow's gourmet menu.

With no electricity,
no running water,

and no kitchen appliances,
our home cooks must come up

with a world class,
restaurant-quality dish

made from the most basic
of provisions.

Potatoes, quail eggs.

We got some carrots.

This is all the oil
we're working with.

- That's it?
- Yup.

Check it out.

- Yeah, they're small, dude.
- Yeah.

They're small.

Going through the big, metal box

we have some vegetables,
we have spices.

Just got the bare necessities,
actually.

All right, guys,
we need to figure out

What we're gonna do
here.

Somehow, we're gonna have to
pull out a Michelin star dish

with a pocket knife
and peppercorns,

so we got some work
cut out for us.

We got the innards too.

What do we have
to cook with?

We have a cast iron pan,

we have some empty coffee cans
that we can cook in,

and that's pretty much it.

This is a desperate
challenge.

We are expecting
something incredible tomorrow.

They have the most basic
of necessities here.

A hind quarter
would almost be...

And then, we could make stock
overnight tonight

- With the other stuff.
- Yeah.

I'm looking for sauces,
technique.

I want a restaurant-quality dish
in the wilderness.

Split 'em in half
and grill 'em.

Tough one, pigeon, 'cause that
is the most unforgiving protein

anywhere in the world,
because it goes rubbery

- within seconds.
- Right.

How do y'all want
to serve it to them?

Do you want to do,
like, a split?

And the blue team...

Well, they now
have to cook that rabbit

as delicate as we would,

in terms
of how unforgiving it is.

No fat, very lean,
and goes dry instantly.

It's really big, so we should
definitely section it out.

With their camp set up,

Bbue team captain Bri
has a radical idea

for their gourmet dish.

Here's what
I was thinking.

We could do
braised rabbit...

- And we have flour, right?
- Mm-hmm.

We could make pasta.

Do we have eggs?

- I could definitely make pasta.
- We have quail eggs.

That shows some balls.

Yeah, it does.
Making fresh pasta

out here in the elements?
Hello.

While the blue team starts

immediately prepping vegetables
for a stock,

the red team
is struggling

to come up
with a high-end concept

for their pigeon dish.

What were we thinking
about the bird?

Maybe we can do, like, a dry rub
and let it sit overnight.

Hmm.

We could do a yucca puree.

Look, we gotta keep it light.

A yucca puree will be light.

Living in the dirt and gourmet
does not go hand in hand.

Nothing about this area
that we're in says "gourmet,"

and it's definitely giving us
a little trouble.

Where's the sauce
come into play?

Do we even need the sauce
anymore?

We definitely
gonna need a sauce.

We definitely don't have
the MasterChef kitchen

backing us up on this one.
We have nothing to work with.

You guys,
we need to figure it out.

Night falls on the camps,

but there is little time
for rest.

The blue team is busy butchering
one of their rabbits

and prepping vegetables,

when Gordon arrives
to check on their progress.

Hi, guys.

Hi, chef.

All right, what we up to?

We're gonna do a rabbit ragu,

and we're gonna serve it
over fresh pasta.

You're making pasta?

- Yeah.
- Yes, we are.

Whose idea was the pasta?

- Bri.
- It was mine.

Wow, so no knives,
no boards.

How are you
improvising?

We got wine bottles

to roll it out,
we're good to go.

- Yeah.
- Yeah.

Bloody ambitious.
If you pull it off, fantastic.

Thank you, chef.

Good night, guys.

Enjoy your night.

Yeah.

While blue team's rabbit prep

is well underway,
the red team is test-roasting

one of their pigeons.

Hey, guys.

Hey.

What's up, brother?

What dish are you gonna
serve us tomorrow?

Um...

- Not all at once.
- No, you know what,

no, honestly, we're still
kind of working on it right now.

We... we took apart
the pigeon.

We wanted to see how we could
aesthetically

put it in front of you guys
which is a nice, elegant way.

We definitely don't know
what we want to do,

and the judges are here,
and it's actually embarrassing.

The thing that you really
need to come up with...

I'm sure Joe agrees...
is what the hell the dish is.

Yup.

Good luck.

Very much.

Thanks, Joe.

We're running out of time.

We really need
to put our foot down

and think
about something solid

that we're gonna
put on the plate,

and if we don't, then we're
gonna be in a pressure test.

In this grueling MasterChef

team challenge,
resourcefulness is key.

Our eight home cooks
must use their culinary skills

to create a world class,
restaurant-quality dish

using just the basic provisions
in their survival boxes.

This is a tough challenge,

because we need to make
a restaurant-quality dish,

but we don't have
the equipment of a restaurant.

We don't even have
the tools.

After a night of indecision,

Natasha's red team
has finally decided

on a plan
for their pigeon.

We're gonna do a slow-roasted
pigeon over the spit.

We're gonna do a farro
with wild mushrooms

and baby glazed carrots.

How's it taste, man?

I don't know, it tastes,
like, mineral-y.

James is working on the sauce.

Luca is taking
apart the pigeons,

de-boning 'em and making sure
that they're pretty,

and Eddie's helping him
with that,

and I'm kind of just overseeing
things that are going on.

I mean,
it's getting there.

Maybe we add
a little honey?

While the red team

are finally on track,

the blue team
are beginning to falter.

Can you hit the mushrooms
with a little bit of the stock?

Yeah.

Rather than oil.

I wanted to start the braise

earlier than we did,
but we only have one sautee pan,

and Bri wants to utilize
the sautee pan

for the mushrooms
right now.

We gotta get this rabbit
on soon.

So we'll take the mushrooms
out now.

I don't know what happened
from when we woke up,

and then the whole, like,
next hour, what we were doing.

Things are getting
pushed back further.

The emphasis on the rabbit
just isn't there.

Damn, I hope that...

We're cutting it close
with this rabbit.

Krissi, do you want to get
started on the pasta?

I'm gonna have to make it
when we're 45 minutes to go.

Ah.

I can't rest it
inside anything, so.

Well, we could rest it
in the tin foil.

No, tin foil will react
with the glutens, yeah.

I really try to motivate my team

to get everyone moving.

There's not much we can do
with the rabbit,

because it's braising.
It just needs to cook.

I'm a little concerned
about the pasta,

but I'm still
gonna trust Krissi

and hope
that she can get it done.

Good morning.
Good morning.

With service time
quickly approaching,

Gordon checks in
with the red team

to see how they plan
on cooking the pigeon.

Are you confident of the fact
that the way you're cooking them

- is the best way, yeah?
- Absolutely, yes.

- Tried two last night.
- We slow-cooked it last night,

It was pulling
off the bone.

And it's definitely
a gourmet pigeon dish?

- Yes, sir.
- Yeah?

Get going, guys.
Good luck.

You got it.
All right.

The red team forges ahead

with their menu as planned,
while on the blue team,

Joe and Graham are concerned
with the braised rabbit.

Wow, is that gonna
braise off in an hour?

It's been on for...

It's been on for close
to an hour, so yeah,

- We think it'll be good.
- Been on for almost an hour now.

Could've braised it last night,
let it cool and warmed it up.

Like, the longer it has to rest,
the better it is with braising.

Good luck.

Thank you.

Krissi, can you get started

- on the pasta?
- Yeah.

Making pasta in the wilderness
is so hard.

We are banging out pasta
with quail eggs,

which are, like,
the size of a thumbnail.

Plus, we're rolling it out
with a wine bottle,

so I'm just hoping
that it's gonna come out okay.

I think we're gonna
kick some ass today.

So the blue team just started
braising the rabbit

an hour ago, like...

It's gonna take three hours
to braise it.

Exactly.

You can't fast forward
the cooking of a rabbit.

The pasta was a good idea.

Maybe the pasta
could help save them.

Good.
Just keep going.

- Keep going and get it done.
- You gotta, like, fly.

I'm a little concerned
about time.

The big worry for me
in the red team

is they're gonna start
spit-roasting the pigeon.

They think it's gonna be
tender enough to spit-roast.

Yup, pigeon
wants to be medium rare.

Yeah.

Can they get it there?

How you feeling
about the bird?

Yeah, right now,
I'm just making sure

that the pigeon
is cooked.

I don't want
to overcook it.

What do you think's
gonna happen?

Red team or blue team?

Right now, for me,

I'm hoping the blue team
can pull this back,

but we know cooking pigeon
is far more difficult

than is cooking rabbit,
so right now,

Honestly on the fence.
It's neck-and-neck for me.

Mm-hmm.

I'm gonna finish 'em in the pan,
like, sear 'em.

Okay.

I'm starving.

The rabbit's a little chewy.

Pull it off the bone
and keep cooking it.

Make sure it's cooked, that is
the most important thing,

over presentation.

Think that it's more important
to make sure

that the rabbit
is fully-cooked,

so I decide that we just need
to take the rabbit off,

Shred it off the bone
a little bit.

The pasta is simply
an accompaniment to the rabbit.

As long as the rabbit
is money, we're good.

The rabbit is gonna be
cutting it close.

Five minutes, guys.

Okay.

Yeah.

You hold the pasta back
with the fork.

Pour.
You're good, pour.

You're good to go.
Good, good.

Two minutes, guys.

Okay, okay, okay, okay.
Take... this one's done.

Go plate it.

Be careful, be careful,
be careful.

Come on, guys,
we have, like, one minute.

Pick up the pace.

Where's the saucer?

Inside here.
We have it, we have it,

- We have it, just relax.
- Relax.

- It's one minute.
- Relax.

- Relax.
- Do it now, please!

Luca's freaking out.
We've got one minute left.

If anything,
he's making it worse.

- 40 seconds.
- Where's the sauce?

Inside that box!

Put the mushrooms on.
I'm gonna get the flowers.

Quickly,
really quickly.

All three plates are done.
We're just trying to get

mushrooms on the plate
and put the flowers on top.

They look beautiful.

Okay, we're good,
we're good.

[bleep]!

And then I drop one.

All over my leg.

We got this.

With 30 seconds left

before the teams will present
the dishes to the judges,

blue team captain bri
makes a huge mistake.

All over my leg.

Smaller portions, we'll just
put more on that plate.

I don't even have time
to panic,

so we take
from the two other plates

and we try
to even them out.

It's all right, guys.
Put this on this.

Three seconds to go,
there's still gunk on the plate,

and we're really trying
to wipe everything off

and make it
look beautiful.

Here's some mushrooms.

Mushrooms on here,
done.

Done.
That's okay.

These don't look too happy.

It was my fault.
I'm sorry, guys.

It's all right.

Our future, our hard work,
everything,

lying in the dirt
right now.

Let's get the show on the road,
people, come on.

I am so proud of our dish.
I think the dish looks great.

I think it looks
absolutely marvelous.

Good to see you, guys.
We're excited.

Okay, blue team,
present your dishes, let's go.

- Wow.
- Wow.

Bri, captain of the blue team,
describe your dish, please.

We have
a braised rabbit ragu

served with pan-seared
wild mushrooms,

served
over a quail's egg pasta.

Wow.

What do you think
of the pasta?

Considering it was made
in the wilderness,

I'm impressed to have
any pasta at all

on the plate right now,
quite frankly.

Never in my life camping
have I thought of or experienced

fresh, homemade pasta
in the woods.

And it's actually
quite good.

Yeah.

The rabbit, for me,
is tender.

Mushrooms are sauteed
beautifully.

What I need here
is a touch more seasoning.

Pasta could have done
with a bit more seasoning.

Rabbit's delicious.

Can't believe you got it
that delicate and that tender

in that short period
of time.

If we were in Tuscany,
in a hillside town

where they'd cook
and braise rabbit like this,

you wouldn't be
far off the mark.

Bloody good effort.
Really good effort.

Good job.

I can't believe that we had this
insane, miraculous recovery,

and the judges love it.

Red team, please
present your dish.

Thank you.
Let's go.

Wow.

Visually,
that looks stunning.

Natasha,
captain of the red team,

describe your dish,
please.

We have
a slow-roasted pigeon,

and then we finished it off
in the pan,

and then we've got a farro...
it's got mushrooms in there,

and then, we have
some honey-glazed carrots.

Um, who cooked
the pigeon?

I did.

Yeah, let me
tell you something.

Perfect.

Absolutely phenomenal,
delicious.

Crispy on the outside, pink
in the middle, and so tender.

You nailed it.
It's on the money.

Very impressive.

I would have loved to have seen
a bit more cook on the carrots.

Carrots are crunchy,
however, good job, red team.

Seriously,
well done.

Both teams...
blue team and red team,

really smart, delicious dishes
that we didn't expect

in the wilderness,
up against all odds.

- Really well done.
- Well done, guys.

Thank you, chefs.
Thank you, sir.

Thank you.

We now have
a lot of discussion

to nail one of these dishes as
the winner of this challenge.

Please, go back to your camps
and look out for a smoke signal.

If you see a blue smoke,
congratulations, blue team,

you've won the challenge.
Red team, if that smoke is red,

congratulations,
you have won.

You know the losing team will
face the dreaded pressure test.

Natasha, I'd like you
to take that back to your camp

for you to dissect, and taste
the blue team's effort.

And blue team, I'd like you
to taste that pigeon.

Take it back
and dissect,

and understand
what you're up against.

Walking away from the judges,
I'm not worried whatsoever.

I think our team
did awesome.

You think it was
a smart idea to make pasta?

I don't think so.

You see
how thick it is?

Actually,
the pasta's not bad.

The rabbit's... decent cook on it.
It's not bad, it's just...

I mean, it's just done.
It's not like it's, like, juicy.

It's not falling apart.

No.

If I see blue smoke over there,

I'm gonna be
really confused.

I don't think
it's better than ours.

I hate to say
that I do.

Maybe just their pigeon.

Yeah, protein...
protein wise.

But the dish as a whole.

The dish as a whole,
ours is way better.

But their star
is better.

They cooked the pigeon
perfectly,

but what did they do
outside the box?

Nothing.

We should win
because we took a chance.

We made pasta
in the middle of nowhere.

I'm just hoping
that the judges are thinking

the same way
I'm thinking.

That was amazing food.

Let's get
one thing right.

Two gourmet
restaurant-quality dishes.

Absolute wow factor.

Joe, where are you going,
red or blue?

I think it'd be hard
to deny that pigeon.

They nailed it.

To pull that dish off
in the wilderness

for the blue team,
it was almost impossible.

- Yeah?
- To braise, to make pasta,

and then, to do all that
to those vegetables.

So I think the blue team
had more heart on the plate

than the red team.

It had more soul,
for sure, yeah.

So "more soul,"
and the red team

looked more fancy
than the blue team,

but I'm with the blue.

- So, Joe, you're red?
- I'm red.

I'm blue.
Graham, it's down to you.

What direction
is this smoke signal

supposed to come from?

I don't know.

I want to win so badly.

I want to be able
to prove to everyone

that I can be
a good team captain.

Phew!

This would definitely be
a painful challenge to lose.

- Yea-eah!
- Whoo.

Great job, guys.

It wasn't the team I picked,
but I'm sure glad

that I ended up on it.

O-oh... Hey!

Bummer, y'all.

Yup.

Yeah, we did our best,
and I think we did

- a pretty damn good job.
- Yeah, we made

a really valiant effort.

It's my first challenge
as a team captain,

and I failed my team.

It just sucks to know
that it's on your shoulders.

- Now what?
- It's a pressure test.

That's a first.
I've never had to do one.

I'm the only one who hasn't had
to go to a pressure test so far,

so this scares
the crap out of me.

Unfortunately, Bri,

your team lost
the survival challenge,

and you will now have to face
a pressure test.

But not all of you
will have to compete.

One of you gets to go
up to the gallery

and be safe
from elimination.

But thankfully, we are not
the ones that have to decide.

They are.

Yes, the red team.

You will be deciding
who from the blue team

is safe
from elimination.

We have never, ever placed
so much power

in the hands
of a winning team.

Your decision tonight
may well have a huge impact

on who wins
this year's MasterChef.

Got it?

Yes, chef.

We have the ability
to decide the fate of someone

and the direction
of where this competition

is gonna go after this.

We need
to think this through.

The two down there
that we're worried about

are Jordan and Jessie.

Without a doubt.

I think we should save Krissi,
because here's the thing,

if we leave Jessie,
Jordan, and Bri,

they're
all three strong.

I actually think
we should save Bri,

because I know
that we can all beat Bri.

I'm really worried
about Bri.

I think that
she's extremely smart

with her flavor components
and her vegetables.

She can't taste meat.

It doesn't matter.
She's gotten this far.

It mattered yesterday.

- It mattered yesterday though.
- She's gotten this far.

Luca, who do you
go with?

I think that strategically,
we should save Krissi.

Krissi?

We need to save Krissi

because everybody feels
that we can beat Krissi.

It's on you.
We've all made our votes.

Remember, it has to be
a group decision.

This is really difficult.

Time's up, guys.

Okay, red team,
who from the blue team

will be safe from elimination
and joining you in the gallery?

Please, tell us.

It's gonna be Krissi.

Krissi,
how do you feel?

I think that the reason
that I'm going up there

is 'cause they know that
I'm gonna kick ass either way,

and they want those three
gone before me.

They know I'm gonna win.

Krissi doesn't get it.
She doesn't get that we think

that we can all
knock her out.

We look at her as...
she's the weakest person.

Krissi, you are now safe
from this pressure test.

Make your way
up to the gallery.

I'm shocked, simply because
I know they all hate Krissi,

and I can't believe they want
to keep her in the competition.

The three of you
still standing here

will now all compete
in the dreaded pressure test.

At least one of you will be
leaving the MasterChef kitchen

tonight.

Are you ready to find out what
you are going to have to cook...

To make it one step further
in this competition?

It's a "mouthgasm"
of epic proportions.

A chocolate eclair.

Perfectly cooked,
lighter-than-air pastry

filled with a delicious
chantilly cream.

Delicately finished

with a beautiful layer
of chocolate.

That's right,
a stunning, delicious eclair.

This is a very technical,
very difficult challenge.

Jordan's a great cook,
but he's not a baker at all,

so he's gonna struggle
really bad.

You have 60 minutes
to make us stunning eclairs.

This could be
your last 60 minutes

in the MasterChef kitchen.

Bri has bad time management,
honestly.

She will definitely
have a chance of going home.

Please
head to your stations.

Jessie is very organized.

She has a plan in her head,
and boom, boom, boom,

She's doing everything.

She will be safe.

In front of you,
you have all of the ingredients

necessary to create
stunning eclairs.

Oh, one more thing.

You're not making one eclair,

you're making.... six.

Everybody ready?

Your 60 minutes
starts...

Now.

Stage one,
making the pate a choux,

the choux pastry.

Once you've made
that roux,

when you've got the milk,
the butter, and the flour,

you've cooked it out,
you've then

got to incorporate
those eggs.

If the eggs aren't folded in
and whipped in,

and there's not that even
distribution of those eggs,

they won't rise.

Right.

The pastry doesn't rise,
this challenge is over

before it even began.

Look how fast Jessie is
right now.

Jessie's here to win.
She's here to play.

What makes
a good chantilly cream?

It's got to be slightly creamy,
a touch of sugar,

but you got to get
that balance right

because
of the chocolate topping.

So there's the chocolate...
it's obviously sweet...

The glaze, and then you got
the chantilly too sweet,

you've got
this mouthful of sugar

that's just,
you know, unedible.

Right, Jessie,
how are you feeling?

Good.

You've never been
in one of these before.

I know, I've avoided it
like the plague.

What's gonna separate you
from the two

standing in front of you
to make sure you don't go home?

I hope I just get
the technical part right,

and I've made enough extra
that if something goes wrong,

I can use
one of those.

I love that girl to death,
but I hope

she makes a big mistake
and eliminates herself today.

- Hi, Bri.
- Hi, chef.

So have you made
eclairs before?

I've made them
once before.

- Okay.
- And they came out great

that one time,
so as long as I can

do them well again,
then they'll be fine.

Just keep an eye
on that clock.

I will.

Right, Jordan,
how you feeling?

I'm feeling
the pressure.

How many
are you making?

I'm doing six,
but I have a little extra,

I'm gonna throw 'em in,
but I just want to get

the first six in right now.

How long are you
cooking them for?

- 30 minutes.
- Mm-hmm.

15 on 400
and 15 on 350.

Good luck.

They've got to get
that pastry in the oven.

They're big eclairs, they need
a minimum of 30 minutes to cook.

Come on, please.
All your choux pastry

should be in that oven.

Bri looks very composed.

She's very self aware here too.

She knows
the time is the issue.

Jessie also,
very technical cook.

She seems to really be
in her element.

I'm really looking forward
to seeing her eclairs.

The one that I'm seriously
worried about is Jordan.

He had so much air
in his piping bag.

Jordan's sort of looked
slightly clumsy.

Jordan is looking
out of his depth.

I mean, I think the girls
are remaining here.

Bri is moving
faster than Jordan.

There's a good chance
I could be gone today.

Exactly 45 minutes gone.
You've now got 15 minutes to go.

I pull my pastry out.
I've done everything

I could possibly do
to do it correctly,

and I feel like
I'm getting enough cream in,

but you've only got,
like, a 2-inch nozzle.

I don't know how
to get it in the middle,

so that's the part
I'm worried about.

All mine are still
moist inside,

but I gotta pull 'em
if I want 'em to be done.

My choux pastry get in the oven
a little bit late,

so I'm a little bit nervous
for time.

I pull them
out of the oven,

and I can see that they're not
as done as I want them to be,

and I still have to cool down
my choux pastry.

If I don't cool them
in time,

my filling is gonna
turn into complete mush.

I'm just
really nervous now.

Bri's eclairs are all uneven.

They're flat.
They just look like crap.

I want Bri to go home.

I mean, how could she
not be going home?

In this pressure test,

each home cook must make
six perfect eclairs

in 60 minutes,
or face elimination

from the MasterChef kitchen.

Last five minutes.

Jordan is dipping them
in the chocolate

before he's filled them
with the cream.

Well, they'll get all messy
when you start filling them.

I'm really worried about Bri.
She's still filling.

Come on, Bri,
get some chocolate on those.

Bri's probably never moved
this fast in her life.

Never.

Gently, gently, gently.

Come on, guys,
let's go, come on!

15 seconds to go, guys.

Look at Bri, she's gonna
pull it out in the last seconds.

Ten, nine, eight, seven, six,
five, four,

three, two, one,
and stop.

Well done.

Seriously, well done.

Okay, all of you,
quite carefully

Bring your tray
of stunning eclairs

down to the front, please.
Thank you.

I'm very surprised

about who's in the bottom,
because for me,

they are actually
in the top of the competition.

We are going to lose
somebody big today.

Right, Bri.

So visually,
they look flat.

And where's the cream?

They should be filled.

Yeah, I know
they should be filled,

that's not
what I'm asking.

But for lack of time,
I didn't fill them as well

as I had intended to.

Finally,
some cream.

Pastry undercooked,
as you know.

That's why they've gone flat.
It's lacking

four or five minutes more
in the oven.

Cream is almost sort of melted,
because obviously they were hot

when you tried to pipe.

Chocolate ganache,
nice,

even though you've slightly
overheated the chocolate.

- Okay.
- The unfortunate thing is,

it needs more filling
and more cooking time.

- Yes, chef.
- Thank you.

Thank you.

Wow.
They don't all look the same.

- They don't.
- No.

Consistency's
not really my forte.

Oh.
It's falling apart.

It's undercooked.

It's pretty flat,
almost flaccid.

Mm-hmm.

And there's no filling.

The chocolate
has a nice shine to it.

Visually lacking,
not consistent across the board.

So... Thank you.

Thank you, chef.

Can see that it's raw
without even tasting it.

- No?
- Okay.

Does this one have
any filling in it at all?

I did my best
to fill them in time.

Soggy.

It's completely raw.

Jordan.

They consistently
do look the same,

pretty much
the same size.

It's holding
more than Bri's did,

which is good.

Gonna cut lengthwise
so I can see the filling,

the consistency,
and the cook.

I think the filling is
a little on the sweet end.

- Yeah.
- With the chocolate

and the actual pastry,
it's kind of sugary.

- Yeah, I'll agree.
- But given

the huge task that you had,
you almost pulled it off.

Thank you, chef.

Okay.

Obviously, you piped them
when they were still hot.

Yes, indeed.

That's the reason why
there's still liquid.

Crust is nice, chocolate's got
a lovely glaze on there.

It's very, very sweet.

- Yeah.
- That's the secret

About putting that salt
into the mix.

It's a little bit
more forgiving then.

I mean, this was definitely
a pressure test, wasn't it?

Yeah, I agree.

Yeah.

So I'm the very last person.

I'm thinking,
"Jordan's looks the best.

Bri's are funky shaped.
None of them are matching.

I'm not too stoked
about my eclairs,

but I'm just hoping

that there's gonna be cream
in the very middle,

that's the part
I'm worried about.

Your first ever
pressure test?

Yes.

Kind of flat.

Really wanted to see them
more round.

And you piped in the cream
from the sides?

- From the two ends.
- From the ends.

Yes, the ends.

And you think you got it
consistently

all the way through?

I'm hoping, I'm worried
about the very middle.

Did it reach?

No.

Nope.

The pastry, at least
it's cooked through,

Which is not what Bri had.
Hers were still raw.

Chocolate's very bitter,
is that a stylistic decision?

If I were smart enough
to put sugar in it,

could've fixed it.

So what went wrong?

Why are they all
split down the middle?

I have no idea
what causes that.

Let me tell you why.
So incorporating the eggs,

Done badly,
so the mix is separated.

They're all cracked.
How can you stuff them?

The stuffing did stay
inside of 'em, um...

But look, how much chantilly
do you get inside?

I have no idea
until you open them.

You've got no idea.

There's nothing
in there.

And there's nothing
in there.

Yeah, I don't think
it came to the very middle.

And there's nothing
in there.

And there's nothing
in there.

And there's nothing
in there.

And there's nothing
in there.

Where's the filling?

- On the ends where...
- On the ends?

Two bits...

So let's go back
to the ends.

Okay, bingo.

Not one of them has got
any of the chantilly

anywhere
in the middle.

Here's the downside...
your first-ever pressure test,

I think it screwed you,
big time.

Shocking.

There's nothing
in there.

And there's
nothing in there.

And there's nothing in there,
and there's nothing in there.

Where's the filling?

Your first-ever pressure test...
I think it screwed you,

Big time.
Shocking.

Okay, we got some
very tough decisions to make.

Please, give us some time.
Thank you.

There are some tough
competitors here,

but my hopes is that
we lose Jordan,

'cause down there,
he's the strongest one.

None of 'em are perfect,
but Jordan's at least

have the pastry outside
that's a little crisper.

Jessie's and Bri's, you know,
they both have a lot of defects.

If I want to win MasterChef,

Jessie has to go home.

She's my biggest competition
right now.

Bri's flat.

Mm-hmm.

Jessie's, I mean,
that chocolate was terrible.

At least it's cooked through.

Bri's they were raw.

Disgusting.

I'm tired of Bri.

She's not a good cook,

so I want that bitch
to go home so bad.

This is called a "pressure test"
for a reason.

That was very difficult
for any professional chef,

let alone three amateurs.

Jordan,
step forward.

Thankfully for you,

we found yours to be
the best out of the three.

Please, take your apron off and
join the rest on the gallery.

I definitely have nine lives,

and I've expended
about six of 'em,

so hopefully,
I don't have to use any more.

Jessie, honestly,

Joe, Graham, and myself thought
that you were a strong contender

for the top three
in MasterChef.

As did
much of your competition.

But you know, big names fall
in pressure tests.

Jessie, please,
take your apron off,

Say good-bye.

Jeez.

Because you are safe.
Go upstairs.

Bri's, just slightly worse.

The dough
is undercooked.

Bri,
an amazing performance.

Your passion, your enthusiasm,
your attitude to every second

during this competition
is extraordinary.

We've seen you shine.
You have an infectious passion.

You know, I think
this is your future,

and I'm super excited
to see what you do.

My mom told me
not to cry,

so I'm trying not to.

Come and say good-bye.

Thank you very much, it's been
a pleasure knowing you.

- Thank you.
- Good luck.

Thank you.

Okay.

- We're gonna miss you.
- Thank you.

I never thought I'd say that
to a vegetarian.

Oh, my god.

Last words for Krissi?

Good luck, dude.

- Well done, darling.
- Thank you.

- Take care.
- Thanks.

- Love you, Bri.
- Bye, Bri.

I'll come visit you
in Lancaster.

I really wanted to prove
to everyone out there

that just because
I'm a vegetarian,

it does not and will not stop me
from becoming a chef.

MasterChef has changed my life
completely.

Bri.

I feel like
I learned so much.

Good dish, Bri.
I'm impressed.

Thank you.

It's wonderful.
Congratulations.

- Thank you.
- Great job.

The hardest part
is definitely

realizing that
you have to say good-bye.

Next week on MasterChef...

- Oh, my god!
- What?

That's right, your families.

It's a mystery box

packed full with emotion.

Cook a dish inspired
by your loved ones.

Best mystery box ever.

- And then...
- Switch!

A tag team challenge...

Whoo!

...pushes the home cooks
to their limit.

- Ugh!
- Use your hands.

Where's... where's...
where's the...

Take it off.
Don't ask me, just do it.

Come on!

I would rather do this
by myself.

As another top contender...

There's no room
to mess up.

...says good-bye
to the MasterChef kitchen.

If I hand this to you right now,
would you eat it?

sync: Ajvngou.cz
www.addic7ed.com