Pros bake up a storm
WHERE else would you see a group of extremely tense pastry chefs trying to Michelin-up a Jaffa Cake?
This is the serious, nerdy big brother to Bake Off, where the contestants are professional and there’s not a soggy bottom in sight. Even the judges are more scary, with world-class patisserie experts Benoit Blin and Cherish Finden excellent at a villainous raised eyebrow and scathing put-down.
But the baking results are breathtaking, with arrays of identical pastries that you would see in a five-star hotel, followed by spectacular showpieces.
Hosts Liam Charles and Tom Allen are on hand to try to take the edge off the simmering tension.
In this heat, teams of pastry chefs from top hotels, restaurants and small businesses in Cardiff, Bristol, Norfolk, Brighton and London compete to stay in the competition.
First they must produce two different types of miniature classics – Tarte Piémontaise and the Jaffa Cake.
“Is it a cake or a biscuit? Who cares! Transform this humble creation into a modern masterpiece!” yells Cherish.
They must make 24 perfect and identical items of each pastry in just three and a half hours.
In the second challenge, the teams must make a showpiece inspired by a simple summer favourite, strawberries and cream.
“Sounds simple, right? Wrong! Serve us something that makes us go ‘Wow, that was not simple!’” says Cherish.
With everything from spray bottles of strawberry jus to teapots and chocolate soil, expect strawberries and cream as never seen before.