1 00:00:01,040 --> 00:00:02,799 MAEVE O'MEARA: It's French week on The Chefs' Line... 2 00:00:03,000 --> 00:00:04,320 (MIXER WHIRRS) Ooh! (LAUGHS) 3 00:00:04,519 --> 00:00:05,839 ..and tonight, 4 00:00:06,040 --> 00:00:09,599 our dish will be flipped upside down with tarte tatin. 5 00:00:09,800 --> 00:00:12,240 This makes them just... fondant, melt in your mouth. 6 00:00:12,439 --> 00:00:16,480 A combination of caramel, apples and pastry, 7 00:00:16,679 --> 00:00:21,239 tarte tatin is simple to construct, but difficult to master. 8 00:00:21,440 --> 00:00:22,960 It's better than I thought. 9 00:00:23,160 --> 00:00:25,079 Some of Australia's best home cooks 10 00:00:25,280 --> 00:00:27,519 will be putting their culinary skills to the test 11 00:00:27,719 --> 00:00:30,879 against hatted French restaurant Bistro Rex. 12 00:00:31,079 --> 00:00:32,920 JO: It's very, very, very French. 13 00:00:33,119 --> 00:00:34,840 And tonight, our home cooks 14 00:00:35,039 --> 00:00:39,159 are up against the third stop in their Chefs' Line, sous-chef Mishy. 15 00:00:39,359 --> 00:00:40,679 This looks awesome! 16 00:00:40,880 --> 00:00:42,200 As the week progresses... 17 00:00:42,399 --> 00:00:43,399 Muscles! 18 00:00:43,600 --> 00:00:46,119 ..the competition will escalate in difficulty - 19 00:00:46,320 --> 00:00:47,719 from the apprentice all the way... 20 00:00:47,920 --> 00:00:49,200 What are we? 21 00:00:49,399 --> 00:00:52,119 Trained professionals! (LAUGHS) That's right. 22 00:00:52,320 --> 00:00:53,600 ..to the head chef. 23 00:00:54,719 --> 00:00:56,119 Whose tarte tatin 24 00:00:56,320 --> 00:01:00,920 will win them the chance to reach the end of the chefs' line? 25 00:01:07,120 --> 00:01:09,599 Welcome back to French week in The Chefs' Line kitchen. 26 00:01:09,799 --> 00:01:14,719 Tonight, we're doing a sticky, sweet, toffee topped treat - 27 00:01:14,920 --> 00:01:16,200 it's tarte tatin! 28 00:01:16,400 --> 00:01:18,319 (ALL CHEER) Yay! 29 00:01:19,599 --> 00:01:23,920 Chef Jo, Bistro Rex, welcome back! Thank you. 30 00:01:24,120 --> 00:01:26,120 Who's next to face the home cooks tonight? 31 00:01:26,319 --> 00:01:27,960 Sous-chef Mishy. 32 00:01:28,159 --> 00:01:31,400 Sous-chef Mishy, it's two-zero to Bistro Rex. 33 00:01:31,599 --> 00:01:33,000 Are you feeling the pressure to win? 34 00:01:33,200 --> 00:01:34,479 To be honest with you, 35 00:01:34,680 --> 00:01:36,439 I am out of my comfort zone here doing the pastry, 36 00:01:36,640 --> 00:01:39,319 but... um, you know, I'm going to give it my best shot. 37 00:01:39,520 --> 00:01:42,319 Sous-chef Mishy, it's time to take your bench. 38 00:01:43,560 --> 00:01:45,319 Chefs' Line, please take your seats. 39 00:01:45,520 --> 00:01:47,560 Bye, guys. 40 00:01:47,759 --> 00:01:50,120 Home cooks, tonight will decide 41 00:01:50,319 --> 00:01:55,079 which one of you will go head to head with head chef Jo in the final. 42 00:01:55,280 --> 00:01:57,479 Tonight's blind judge will be Melissa. 43 00:01:57,680 --> 00:02:01,840 We'll be locking you out the back so you won't know who cooked what. 44 00:02:02,040 --> 00:02:05,439 Well, I do love a good tarte tatin, 45 00:02:05,640 --> 00:02:09,680 so here's hoping one of these at least turns my world upside down. 46 00:02:09,879 --> 00:02:11,439 (CHUCKLES) 47 00:02:12,639 --> 00:02:15,400 Sous-chef Mishy, home cooks, 48 00:02:15,599 --> 00:02:19,360 you have sixty minutes to serve up your best tarte tatin 49 00:02:19,560 --> 00:02:21,199 and accompaniments. 50 00:02:22,360 --> 00:02:24,280 Let's cook! 51 00:02:24,479 --> 00:02:26,039 (CHEERING) 52 00:02:26,240 --> 00:02:28,000 JO: Go, Mishy! 53 00:02:36,840 --> 00:02:40,800 Dan, tarte tatin - perfect, classic French dessert. 54 00:02:41,000 --> 00:02:43,280 Yes I know all about the tarte tatin. 55 00:02:43,479 --> 00:02:46,840 I used to make these when I worked at a French restaurant as an apprentice. 56 00:02:47,039 --> 00:02:50,280 You want that pastry to be nice and golden brown, 57 00:02:50,479 --> 00:02:51,759 and then, when you flip it over, 58 00:02:51,960 --> 00:02:55,039 you want that caramel to almost caramelise that pastry 59 00:02:55,240 --> 00:02:56,960 and make it really glossy, 60 00:02:57,159 --> 00:02:59,719 as well as cooking that apple all the way through. 61 00:02:59,920 --> 00:03:02,240 And that flip, Dan, that's really important. 62 00:03:02,439 --> 00:03:04,759 It's got to hold together. That's right. 63 00:03:10,520 --> 00:03:13,759 YOLAINE: My name is Yolaine and I am from Melbourne. 64 00:03:15,639 --> 00:03:18,800 I'm feeling confident tonight about the tarte tatin 65 00:03:19,000 --> 00:03:21,680 because it's a dish that I, um... know well. 66 00:03:21,879 --> 00:03:26,479 I'm making an apple and rhubarb tarte tatin with Calvados chantilly 67 00:03:26,680 --> 00:03:28,159 and pistachio nougatine. 68 00:03:28,360 --> 00:03:30,039 So I've got six elements in this dish 69 00:03:30,240 --> 00:03:31,560 and they're all important 70 00:03:31,759 --> 00:03:33,960 and they will all work great together. 71 00:03:35,199 --> 00:03:40,639 I... I really have a huge soft spot for um French cooking. 72 00:03:40,840 --> 00:03:42,759 It makes me feel happy. 73 00:03:42,960 --> 00:03:47,199 My relationship to the tarte tatin is going back to my childhood. 74 00:03:47,400 --> 00:03:50,199 This is something that my mum used to do a lot. 75 00:03:51,920 --> 00:03:55,039 I'm making the pastry now, which is a quick puff pastry. 76 00:03:55,240 --> 00:03:56,879 So I'm using frozen butter 77 00:03:57,079 --> 00:03:58,920 so that I can get those layers 78 00:03:59,120 --> 00:04:01,919 without having to fold it several times. 79 00:04:03,039 --> 00:04:04,439 And I start rolling, 80 00:04:04,639 --> 00:04:06,840 and then once I've rolled it to a certain length, 81 00:04:07,039 --> 00:04:09,520 I just fold one side, fold the other, turn it around 82 00:04:09,719 --> 00:04:11,159 and I repeat these steps twice 83 00:04:11,360 --> 00:04:15,199 and this will enable all those layers of butter to be created, 84 00:04:15,400 --> 00:04:18,319 with the frozen butter just being squished and squished and squished. 85 00:04:18,519 --> 00:04:22,360 You know puff pastry is something that not many people do at home 86 00:04:22,560 --> 00:04:24,360 because it is hard and time consuming, 87 00:04:24,560 --> 00:04:26,480 but this is a great alternative. 88 00:04:26,680 --> 00:04:30,079 This is going to really make my dish what it is. 89 00:04:30,279 --> 00:04:32,240 After that, I stick it in the fridge straightaway. 90 00:04:39,040 --> 00:04:42,079 My name's Jacinta. I'm from Melbourne. 91 00:04:42,279 --> 00:04:45,560 Tonight, I'll be making my tarte tatin 92 00:04:45,759 --> 00:04:48,519 with hazelnut crumb and creme fraiche. 93 00:04:48,720 --> 00:04:51,800 A tarte tatin is a favourite thing I like to do, 94 00:04:52,000 --> 00:04:53,800 but my style is pretty rustic. 95 00:04:54,959 --> 00:05:01,319 French food makes me feel very comfortable. I love cooking it. 96 00:05:03,399 --> 00:05:05,560 I'll be making shortcrust pastry. 97 00:05:05,759 --> 00:05:07,839 I'm using hazelnuts in the pastry today. 98 00:05:08,040 --> 00:05:12,079 They go really well with apples and I just love the taste and texture. 99 00:05:14,199 --> 00:05:17,079 Now the pastry's ready, I'm going to roll it out. 100 00:05:20,199 --> 00:05:23,399 Now I need to get onto the apples for the filling. 101 00:05:24,319 --> 00:05:26,000 I want the apples... 102 00:05:26,199 --> 00:05:31,000 In the tarte tatin I want the apples cooked... not too much. 103 00:05:31,199 --> 00:05:33,159 I like a bit of firmness. 104 00:05:33,360 --> 00:05:35,720 There'll be a little bit of cooking off in the caramel, 105 00:05:35,920 --> 00:05:38,240 but once the tart's in the oven, 106 00:05:38,439 --> 00:05:42,600 twenty-five minutes is enough for that nice, soft texture. 107 00:05:45,680 --> 00:05:47,279 MISHY: Mmm... 108 00:05:49,720 --> 00:05:53,120 MAEVE O'MEARA: The score is two wins for hatted restaurant Bistro Rex. 109 00:05:53,319 --> 00:05:56,959 Now it's up to sous-chef Mishy to heat up the kitchen 110 00:05:57,159 --> 00:06:00,040 with a tarte tatin that is a tour de force. 111 00:06:00,240 --> 00:06:03,879 Damien won, Joshua won and now it's my turn to cook. 112 00:06:04,079 --> 00:06:05,399 I'm extremely nervous. 113 00:06:05,600 --> 00:06:07,800 There's a lot of talent with these home cooks today. 114 00:06:08,000 --> 00:06:10,519 I'm going to try not to get messy Mishy out. 115 00:06:10,720 --> 00:06:12,240 Don't get messy Mishy out, Mish. 116 00:06:12,439 --> 00:06:14,199 Mishy isn't actually a pastry chef 117 00:06:14,399 --> 00:06:16,240 and she doesn't really do pastry often, 118 00:06:16,439 --> 00:06:17,839 so she's giving this one a go 119 00:06:18,040 --> 00:06:20,519 and Josh will be keeping a watchful eye on her. 120 00:06:22,399 --> 00:06:26,279 Tonight, I am cooking apple tarte tatin with a creme diplomat. 121 00:06:27,519 --> 00:06:31,480 Hopefully Mel will get the apple cooked to perfection, 122 00:06:31,680 --> 00:06:36,560 the right amount of caramel and nice flaky, crunchy layers. 123 00:06:38,800 --> 00:06:43,279 It has been a very long time since I've had my hands in pastry. 124 00:06:43,480 --> 00:06:47,360 Joshy's the expert, and hopefully I'll do him proud. 125 00:06:49,879 --> 00:06:53,079 The base isn't your traditional tarte tatin base. 126 00:06:53,279 --> 00:06:56,000 It's made in the same way that puff pastry is made. 127 00:06:56,199 --> 00:06:58,680 What really makes this dish go pop 128 00:06:58,879 --> 00:07:02,639 is the sugar layers in between the pastry. 129 00:07:02,839 --> 00:07:05,720 So, Josh, how do you think she's going being the pastry chef? 130 00:07:05,920 --> 00:07:07,399 I think she's doing well. 131 00:07:07,600 --> 00:07:11,040 So how hard is it for you to not jump up and get in there? 132 00:07:11,240 --> 00:07:13,800 Very hard. (LAUGHS) (LAUGHS) 133 00:07:18,959 --> 00:07:23,319 So, I'm going to poach my apple in butter, sugar and vanilla. 134 00:07:23,519 --> 00:07:24,800 You don't have to do it, 135 00:07:25,000 --> 00:07:26,519 but I find that this makes them just... 136 00:07:26,720 --> 00:07:28,240 I don't know how you say it in English. 137 00:07:28,439 --> 00:07:30,319 Fondant - melt in your mouth. 138 00:07:30,519 --> 00:07:33,279 Well I'm poaching the apple in a poaching liquid, 139 00:07:33,480 --> 00:07:37,680 so that makes them really tender and ready to go in the oven. 140 00:07:39,000 --> 00:07:42,759 So my special take on the tarte tatin is the addition of the rhubarb. 141 00:07:42,959 --> 00:07:45,240 Rhubarb and apple - match made in heaven. 142 00:07:47,840 --> 00:07:49,159 I've got another pot going on 143 00:07:49,360 --> 00:07:53,519 with rhubarb, brown sugar, honey and a little bit of lemon juice. 144 00:07:56,840 --> 00:07:58,240 So I've got three elements 145 00:07:58,439 --> 00:08:00,680 that I really need to have all of them on at the same time - 146 00:08:00,879 --> 00:08:04,639 the rhubarb compote, the apple and the caramel. 147 00:08:04,839 --> 00:08:08,199 I am very busy. (CHUCKLES) I'm too busy. What did I do? 148 00:08:08,399 --> 00:08:09,800 Yolaine. Yes? 149 00:08:10,000 --> 00:08:11,600 How are you going? I'm so stressed! 150 00:08:11,800 --> 00:08:14,319 Well, I can see rhubarb on the go. Yeah, everything is happening. 151 00:08:14,519 --> 00:08:16,720 You're peeling your apples right now, you're cutting them. 152 00:08:16,920 --> 00:08:19,439 Oh! Something's coming up here. Oh, thank you. 153 00:08:19,639 --> 00:08:21,720 Thank you for saving me. No worries, no worries. 154 00:08:21,920 --> 00:08:23,720 This is my poaching... You do have a lot of stuff on! 155 00:08:23,920 --> 00:08:27,639 Yeah, um... I just need another four arms and then I'll be good. 156 00:08:27,839 --> 00:08:30,800 Is this a really important recipe to you? 157 00:08:31,000 --> 00:08:33,440 It's so important - apple tart reminds me of Mum, 158 00:08:33,639 --> 00:08:35,440 so, yeah, this is all about her today. 159 00:08:35,639 --> 00:08:37,320 I'm sure your mum will be very proud. 160 00:08:37,519 --> 00:08:39,039 I can see you're very busy. Good luck. 161 00:08:39,240 --> 00:08:41,000 I'm going to rush. Thanks, Dan. 162 00:08:45,360 --> 00:08:49,720 This is my caramel. I'm just waiting for it to get a bit of colour. 163 00:08:49,919 --> 00:08:51,480 I'm looking at the caramel - 164 00:08:51,679 --> 00:08:54,200 it's not progressing, but I'm running out of time. 165 00:08:54,399 --> 00:08:58,840 I need to get the apples in and the butter to get the tart on the way. 166 00:08:59,039 --> 00:09:02,480 I'm just a bit concerned about this. 167 00:09:02,679 --> 00:09:04,759 MARK OLIVE: So how should it be? What are you looking for here? 168 00:09:04,960 --> 00:09:07,360 A little bit more colour. OK, so what are we making here? 169 00:09:07,559 --> 00:09:09,600 We're doing my tarte tatin. 170 00:09:09,799 --> 00:09:12,159 It's got a hazelnut shortcrust 171 00:09:12,360 --> 00:09:14,600 and a hazelnut crumb. 172 00:09:14,799 --> 00:09:16,600 It's starting to colour up now. Yeah, good. 173 00:09:16,799 --> 00:09:18,279 Now my caramel's ready, 174 00:09:18,480 --> 00:09:21,480 I'll add the apples to cook in the caramel briefly. 175 00:09:21,679 --> 00:09:24,320 Yeah, that's actually loosened up well. 176 00:09:24,519 --> 00:09:28,600 The caramel's looking better, so I decide I've just got to go for it. 177 00:09:34,240 --> 00:09:37,159 French pastry is well-loved all over the world, 178 00:09:37,360 --> 00:09:39,720 and a lot of chefs dedicate their lives to pastry. 179 00:09:39,919 --> 00:09:43,360 And presentation, Dan, that's going to be key to this dessert as well. 180 00:09:43,559 --> 00:09:46,440 Yeah, you want that beautiful shine that the caramel gives you - 181 00:09:46,639 --> 00:09:50,559 from that pastry that's really caramelised and that apple, 182 00:09:50,759 --> 00:09:52,679 you need that beautiful shine. 183 00:09:58,240 --> 00:10:00,600 MAEVE O'MEARA: It's French week in The Chefs' Line kitchen 184 00:10:00,799 --> 00:10:03,440 and our home cooks are baking up a storm 185 00:10:03,639 --> 00:10:06,799 with their very best apple tarte tatin recipes. 186 00:10:07,000 --> 00:10:09,440 Tonight they're up against sous-chef Mishy 187 00:10:09,639 --> 00:10:11,799 from hatted restaurant Bistro Rex 188 00:10:12,000 --> 00:10:14,480 and are hoping their tarte tatins 189 00:10:14,679 --> 00:10:18,759 will turn blind tasting judge Melissa's world upside down. 190 00:10:18,960 --> 00:10:21,120 There is something really exciting about tarte tatin 191 00:10:21,320 --> 00:10:24,200 because you caramelise whatever fruit you're using 192 00:10:24,399 --> 00:10:26,000 and then you cover that in pastry, 193 00:10:26,200 --> 00:10:27,519 and then you let it cook. 194 00:10:27,720 --> 00:10:29,440 So when you do that flip, 195 00:10:29,679 --> 00:10:32,440 that's the first time you're actually able to make sure everything's fine, 196 00:10:32,639 --> 00:10:35,480 so in a challenge like this, this could be a little stressful. 197 00:10:38,120 --> 00:10:41,039 JOSH: Looking good - you can smell it from up here. 198 00:10:41,240 --> 00:10:44,480 I'm going to create a caramel, get that to right colour, 199 00:10:44,679 --> 00:10:47,320 fold through the raw apple, 200 00:10:47,519 --> 00:10:49,759 then put some warm caramel into my mould. 201 00:10:50,000 --> 00:10:53,159 Save some of the caramel so you have something to pour over. Yep. 202 00:10:53,360 --> 00:10:54,679 And then the apple goes in. 203 00:10:54,879 --> 00:10:57,639 Beautiful. JO: Oh, beautiful. Look at that. 204 00:10:57,840 --> 00:11:00,919 We then cut the pastry to fit the moulds 205 00:11:01,120 --> 00:11:03,159 and then it pops right on top of those apples in the mould. 206 00:11:03,360 --> 00:11:06,080 Thirty-five minutes to go. They need to go in the oven. 207 00:11:06,279 --> 00:11:08,279 Three, two, one... 208 00:11:08,480 --> 00:11:09,960 Beautiful! 209 00:11:13,759 --> 00:11:17,600 So tonight I'm making an apple and rhubarb tarte tatin with chantilly. 210 00:11:17,799 --> 00:11:19,519 So I've got three elements that are ready - 211 00:11:19,720 --> 00:11:22,799 the rhubarb compote, the apple and the caramel. 212 00:11:23,000 --> 00:11:27,159 I grab my prepared tin with the caramel and then I assemble. 213 00:11:27,360 --> 00:11:29,080 This is the fiddly part, 214 00:11:29,279 --> 00:11:30,679 and one that if you try and rush it, 215 00:11:30,879 --> 00:11:33,679 it just makes a whole big mess. 216 00:11:33,879 --> 00:11:36,320 They just need to fit in with each other. 217 00:11:36,519 --> 00:11:40,039 I go on and put a little layer of the rhubarb compote. 218 00:11:40,240 --> 00:11:42,919 Not too much - don't want it to be overpowering. 219 00:11:43,120 --> 00:11:44,879 Grab my pastry... 220 00:11:45,080 --> 00:11:47,399 Nice. Pastry looks good. Thank you. 221 00:11:47,600 --> 00:11:50,720 In the oven! Hallelujah! You're in. 222 00:11:50,919 --> 00:11:52,519 I'm in. Excellent. 223 00:11:52,720 --> 00:11:53,679 OK. 224 00:11:56,639 --> 00:11:59,039 JACINTA: Tonight I'll be making apple tarte tatin 225 00:11:59,240 --> 00:12:01,919 with creme fraiche and hazelnut crumb. 226 00:12:03,639 --> 00:12:06,159 Now the caramel and apples are ready, 227 00:12:06,360 --> 00:12:08,440 it's time for the pastry on top. 228 00:12:08,639 --> 00:12:11,200 Tuck it in gently. It's ready to bake. 229 00:12:11,399 --> 00:12:15,600 Finally got that tarte tatin in. Fingers crossed. It looked nice. 230 00:12:17,000 --> 00:12:20,200 Just toasting up some hazelnuts. 231 00:12:20,399 --> 00:12:25,240 The hazelnut crumb is just a nice little crunchy element 232 00:12:25,440 --> 00:12:27,039 to complement the dish at the end. 233 00:12:27,240 --> 00:12:28,799 How are you going? Yeah, it's in. 234 00:12:29,000 --> 00:12:32,600 I had a few difficulties, but I think I've redeemed it. 235 00:12:33,879 --> 00:12:39,399 But then I look at the tart, and the pastry seems to have dropped. 236 00:12:39,600 --> 00:12:41,960 Just have a look at my pastry - it's collapsed. 237 00:12:42,159 --> 00:12:45,360 It's collapsed? No, no, no - that's fine. Keep the door shut. 238 00:12:45,559 --> 00:12:47,919 I would have probably suggested that you put more apple in there, 239 00:12:48,120 --> 00:12:50,440 because the pastry's gone between the apples. 240 00:12:50,639 --> 00:12:51,960 Because as they bake, 241 00:12:52,159 --> 00:12:54,919 the apples will shrink down and your pastry's just forming around it. 242 00:12:59,960 --> 00:13:01,720 This is glucose and sugar. 243 00:13:01,919 --> 00:13:04,360 This is to make the caramel for the nougatine. 244 00:13:04,559 --> 00:13:07,120 The nougatine is a fantastic element of crunchiness 245 00:13:07,320 --> 00:13:09,159 which the dish doesn't have otherwise. 246 00:13:10,240 --> 00:13:11,559 To make the nougatine, 247 00:13:11,759 --> 00:13:15,759 I chop some toasted pistachio and then put them into the caramel. 248 00:13:15,960 --> 00:13:19,480 So I need to quickly roll it as thin as possible, 249 00:13:19,679 --> 00:13:21,600 and then put it in the fridge so it can set. 250 00:13:22,799 --> 00:13:25,399 Muscles! (GRUNTS) 251 00:13:25,600 --> 00:13:27,399 OK, that'll do. 252 00:13:27,600 --> 00:13:30,279 Once I'm happy that, you know, this is going to be as good as I can get, 253 00:13:30,480 --> 00:13:33,080 I just put it straightaway in the fridge to set. 254 00:13:34,480 --> 00:13:36,759 They look good. They're puffing nicely. 255 00:13:36,960 --> 00:13:39,759 Yes, and I'm going to do the creme chantilly to go with it. 256 00:13:39,960 --> 00:13:42,120 Beautiful. Calvados creme chantilly. 257 00:13:42,320 --> 00:13:43,200 Nice. 258 00:13:43,399 --> 00:13:45,879 Calvados is apple's best friend - it's an apple brandy. 259 00:13:47,440 --> 00:13:50,639 I want my chantilly to be smooth and creamy 260 00:13:50,840 --> 00:13:54,519 and just with a little bit of a hint of orange zest and Calvados. 261 00:13:54,720 --> 00:13:57,480 Ooh, you can taste the calvados. 262 00:13:57,679 --> 00:13:59,440 It's good. Ooh, yum. 263 00:13:59,639 --> 00:14:02,320 (MIXER WHIRRS) Ooh! (LAUGHS) 264 00:14:03,879 --> 00:14:05,200 Mish, how are you going? 265 00:14:05,399 --> 00:14:06,720 Yeah, I'm good, thank you. 266 00:14:06,919 --> 00:14:09,559 I've got four of my tarte tatins in at two hundred degrees. 267 00:14:09,759 --> 00:14:14,000 JO: They are looking good. I am making my cream right now. 268 00:14:14,200 --> 00:14:16,360 To make the creme diplomat, 269 00:14:16,559 --> 00:14:19,960 we start off with milk and vanilla beans infused, 270 00:14:20,159 --> 00:14:22,799 then we add sugar, egg and cornflour 271 00:14:23,000 --> 00:14:25,879 and we mix it until it cooks out, 272 00:14:26,080 --> 00:14:27,559 you start to see the little bubbles, 273 00:14:27,759 --> 00:14:30,080 and then that's... the cornflour has done its job. 274 00:14:31,399 --> 00:14:32,960 Oh, I feel so nervous. 275 00:14:33,159 --> 00:14:37,559 I then placed it onto a flat try because I needed to cool it down, 276 00:14:37,759 --> 00:14:42,080 then we whisk just plain cream to a nice soft peak 277 00:14:42,279 --> 00:14:45,000 and then once that, um... creme patissiere is cooled down, 278 00:14:45,200 --> 00:14:46,679 fold it through the cream. 279 00:14:46,879 --> 00:14:48,679 My God, this is a workout. 280 00:14:48,879 --> 00:14:50,279 JOSH: Get the muscles into it. 281 00:14:50,480 --> 00:14:52,759 (LAUGHS) 282 00:14:52,960 --> 00:14:56,600 You have five minutes left - please start plating up! 283 00:15:00,000 --> 00:15:02,879 I'm about to turn the tart - feeling OK, 284 00:15:03,080 --> 00:15:06,039 but until you turn the tart out, 285 00:15:06,240 --> 00:15:09,360 you don't know what your caramel looks like, or the apples, 286 00:15:09,559 --> 00:15:12,039 or whether it even looks appetising. 287 00:15:12,240 --> 00:15:13,960 Oh, my God, I can't look. 288 00:15:14,159 --> 00:15:15,799 Give it a little bit of a shake as it comes out. 289 00:15:16,000 --> 00:15:17,360 That one's pretty good. 290 00:15:17,559 --> 00:15:19,159 YOLAINE: When it's time to plate up, 291 00:15:19,360 --> 00:15:21,720 I've got my quenelle, which looks lovely, 292 00:15:21,919 --> 00:15:24,200 a little shard of the nougatine. 293 00:15:24,399 --> 00:15:26,200 This is the fun part. 294 00:15:26,399 --> 00:15:28,840 I quickly get my tart out 295 00:15:29,039 --> 00:15:32,720 and I finish off with my ribbon of rhubarb. 296 00:15:32,919 --> 00:15:34,360 I'm feeling amazing. 297 00:15:34,559 --> 00:15:38,879 The tart's really fragile. I have to lift it out really carefully. 298 00:15:39,080 --> 00:15:40,360 Ah! 299 00:15:40,559 --> 00:15:44,159 It's very rustic in style. Really happy with the result. 300 00:15:46,759 --> 00:15:48,039 JO: You've got thirty seconds. 301 00:15:48,240 --> 00:15:49,519 Thirty seconds, chef! 302 00:15:49,720 --> 00:15:51,159 JOSH: Beautiful caramel. 303 00:15:53,200 --> 00:15:54,639 Go! MARK OLIVE: Wow! 304 00:15:54,840 --> 00:15:56,120 (CHEFS' LINE AND JUDGES CLAP) 305 00:15:56,320 --> 00:15:57,759 Go, Mishy. Well done. 306 00:15:57,960 --> 00:16:02,519 MISHY: My team behind me definitely had me right on time to plate up. 307 00:16:02,720 --> 00:16:05,279 I did walk up my plate to the pass first. 308 00:16:08,080 --> 00:16:09,519 Well done! 309 00:16:09,720 --> 00:16:12,240 YOLAINE: Then I race it off to the pass and I'm just happy. 310 00:16:12,440 --> 00:16:14,519 I don't need to try it. I can see that it's beautiful. 311 00:16:14,720 --> 00:16:16,960 It's sticky and it's... it's... oh, it looks amazing. 312 00:16:17,159 --> 00:16:19,240 That's it, Jacinta. Well done. 313 00:16:20,360 --> 00:16:23,440 JACINTA: I'm really happy with the way my dish presented, 314 00:16:23,639 --> 00:16:27,919 I was up against stiff competition, but really happy with the taste. 315 00:16:36,320 --> 00:16:40,120 MAEVE O'MEARA: Our two home cooks and Bistro Rex's sous-chef Mishy 316 00:16:40,320 --> 00:16:44,879 have created three impressive apple tarte tatins. 317 00:16:45,080 --> 00:16:50,320 But which one will have blind tasting judge Melissa craving another bite? 318 00:16:53,080 --> 00:16:54,799 Well, welcome back, Melissa. 319 00:16:55,000 --> 00:16:57,559 So we have three tarte tatins in front of us. 320 00:16:57,759 --> 00:17:00,039 MELISSA LEONG: I love eating tarte tatin. 321 00:17:00,240 --> 00:17:03,080 It's probably one of my favourite desserts of all time. 322 00:17:03,279 --> 00:17:04,559 Where do you want to start? 323 00:17:04,759 --> 00:17:07,480 I think this one looks beautiful, so I think I'll start here. 324 00:17:09,160 --> 00:17:13,440 This is apple and rhubarb tarte tatin with chantilly. 325 00:17:15,400 --> 00:17:17,279 Ooh, la la. 326 00:17:18,279 --> 00:17:20,000 This looks absolutely gorgeous. 327 00:17:20,200 --> 00:17:23,640 I can see this beautiful ribbon of rhubarb around the outside, 328 00:17:23,839 --> 00:17:27,519 which is just like a little present - just for me, and not for you. 329 00:17:31,319 --> 00:17:32,880 Gorgeous. 330 00:17:36,039 --> 00:17:37,480 Mmm. 331 00:17:37,680 --> 00:17:39,400 Pastry... 332 00:17:45,720 --> 00:17:49,079 It's lovely - I mean, it's soaked up all of that gorgeous rhubarb and apple flavour, 333 00:17:49,279 --> 00:17:51,000 and what a classic flavour combination. 334 00:17:51,200 --> 00:17:52,279 But unfortunately, 335 00:17:52,480 --> 00:17:54,880 I'd like to see a little bit more texture from the pastry. 336 00:18:01,200 --> 00:18:02,839 Look, the apples are juicy. 337 00:18:03,039 --> 00:18:04,839 That chantilly is perfect - 338 00:18:05,039 --> 00:18:07,880 it's super smooth, you can taste the Calvados 339 00:18:08,079 --> 00:18:11,160 and all of the... sort of the aromats in there, and then this. 340 00:18:14,160 --> 00:18:16,559 The pistachio nougatine is beautiful. 341 00:18:16,759 --> 00:18:18,200 It has that really great texture. 342 00:18:19,160 --> 00:18:21,599 Overall I think it's a fantastic dessert, 343 00:18:21,799 --> 00:18:23,079 but if anything, 344 00:18:23,279 --> 00:18:25,680 I'd like a little bit more from the texture of the pastry. 345 00:18:29,519 --> 00:18:34,000 This is apple tarte tatin with creme fraiche and hazelnut crumb. 346 00:18:36,359 --> 00:18:38,000 Now, this looks like shortcrust pastry, 347 00:18:38,200 --> 00:18:40,759 which is still a very traditional take on tarte tatin. 348 00:18:56,359 --> 00:18:58,359 There's a lot to love about this, actually. 349 00:18:58,559 --> 00:19:01,039 I like the nuttiness from the hazelnuts. 350 00:19:01,240 --> 00:19:04,240 The apples are quite tart. They're not super, super sweet. 351 00:19:04,440 --> 00:19:07,480 This crumbly pastry, I think is a lovely touch, 352 00:19:07,680 --> 00:19:10,480 and the creme fraiche works beautifully. 353 00:19:11,319 --> 00:19:13,400 I can't really see a lot of caramel going on there, 354 00:19:13,599 --> 00:19:15,759 and the whole point is to caramelise that fruit 355 00:19:15,960 --> 00:19:19,400 and really take it to where it's got a slightly bitter flavour to it. 356 00:19:19,640 --> 00:19:23,720 It's a shame that they didn't quite achieve what they set out for this evening. 357 00:19:23,920 --> 00:19:25,720 It is French cuisine for you. Yes. 358 00:19:25,920 --> 00:19:27,759 It's tricky. Absolutely. 359 00:19:30,799 --> 00:19:33,759 This is apple tarte tatin with creme diplomat. 360 00:19:35,640 --> 00:19:38,680 The pastry looks fantastic. Did they make their own puff pastry? 361 00:19:38,880 --> 00:19:40,279 Yep, they did. Yep. 362 00:19:40,480 --> 00:19:42,200 I mean, look at it - it's bronze, it's gorgeous. 363 00:19:42,400 --> 00:19:44,839 I can see all of those layers of flakiness. 364 00:19:45,039 --> 00:19:46,480 I'm very, very impressed. 365 00:19:58,839 --> 00:20:02,240 Doesn't even look big enough for one, to be quite honest 366 00:20:02,440 --> 00:20:03,880 (JUDGES LAUGH) 367 00:20:07,920 --> 00:20:11,000 The pastry is really crunchy and flaky and buttery. 368 00:20:11,200 --> 00:20:12,519 The apple is not too sweet, 369 00:20:12,720 --> 00:20:14,720 but the caramel has been taken to the point 370 00:20:14,920 --> 00:20:17,559 where it just has that slight bitterness to it, 371 00:20:17,759 --> 00:20:19,480 which is really, really gorgeous. 372 00:20:19,680 --> 00:20:23,039 And then of course it's offset by the creme diplomat. 373 00:20:23,240 --> 00:20:25,119 There's not a lot to fault about this dish. 374 00:20:26,240 --> 00:20:28,319 Can you tell which one is the restaurant's? 375 00:20:28,519 --> 00:20:31,559 Well, I definitely have my sneaking suspicions. 376 00:20:31,759 --> 00:20:34,680 But is that the winner? We'll see. 377 00:20:41,039 --> 00:20:43,599 MAEVE O'MEARA: It's French week in The Chefs' Line kitchen. 378 00:20:43,799 --> 00:20:47,200 Our home cooks and sous-chef Mishy from Bistro Rex 379 00:20:47,400 --> 00:20:50,160 have created a trilogy of tarte tatins. 380 00:20:50,359 --> 00:20:52,200 Blind tasting judge Melissa 381 00:20:52,400 --> 00:20:56,279 has tasted all the dishes without knowing who has prepared what 382 00:20:56,480 --> 00:21:00,200 and now it's time to reveal which tarte tatin is the best. 383 00:21:00,400 --> 00:21:03,240 Well, pastry, especially French pastry, is a science, 384 00:21:03,440 --> 00:21:05,480 and watching you all show off your skills tonight 385 00:21:05,680 --> 00:21:07,119 was an absolute pleasure. 386 00:21:07,319 --> 00:21:08,519 Well done. 387 00:21:11,799 --> 00:21:13,319 But now let's find out 388 00:21:13,519 --> 00:21:16,440 which of these terrific tarts is tonight's winner. 389 00:21:17,599 --> 00:21:20,039 Tonight it all came down to three things. 390 00:21:20,240 --> 00:21:21,519 Firstly, the pastry. 391 00:21:21,720 --> 00:21:25,200 People really underestimate how important pastry is in a tarte tatin. 392 00:21:25,400 --> 00:21:26,680 Then, of course, the filling - 393 00:21:26,880 --> 00:21:29,400 it needs to be tender, but it can't be falling apart. 394 00:21:29,599 --> 00:21:33,519 And of course that caramel needs to be absolutely bang on. 395 00:21:34,559 --> 00:21:36,440 So it was tough. 396 00:21:38,000 --> 00:21:43,440 One tart topped them all, and the best plate on the pass is... 397 00:21:51,160 --> 00:21:56,599 One tart topped them all, and the best plate on the pass is... 398 00:22:00,680 --> 00:22:02,319 ..apple tarte tatin with creme diplomat. 399 00:22:02,519 --> 00:22:04,079 JO: Oh, Mishy! 400 00:22:05,319 --> 00:22:07,559 Restaurant Bistro Rex again! 401 00:22:09,119 --> 00:22:11,440 Mishy, you look very, very relieved. 402 00:22:11,640 --> 00:22:13,880 Oh, I am. I might actually cry. 403 00:22:14,079 --> 00:22:15,799 (LAUGHTER) 404 00:22:16,839 --> 00:22:21,519 You did so well. This is the perfect dessert for one. 405 00:22:21,720 --> 00:22:25,240 The texture of the pastry was perfect, the apple was tender, 406 00:22:25,440 --> 00:22:27,759 the creme diplomat is divine. 407 00:22:28,799 --> 00:22:30,160 Well done. Thank you. 408 00:22:30,359 --> 00:22:34,480 Another win for Bistro Rex - three from three. 409 00:22:34,680 --> 00:22:37,640 I'm... I'm very proud of them all. I'm also very nervous. 410 00:22:37,839 --> 00:22:41,480 Because if I'm the only one that goes home a loser, 411 00:22:41,680 --> 00:22:43,000 I might have to give up my position. 412 00:22:43,200 --> 00:22:46,000 (LAUGHTER) 413 00:22:46,200 --> 00:22:47,640 It's time for the bad news. 414 00:22:47,839 --> 00:22:49,720 Which tarte tatin 415 00:22:49,920 --> 00:22:53,240 didn't quite reach the heights of the other two tonight, Melissa? 416 00:22:53,440 --> 00:22:56,920 The dish that did not quite live up to my expectations is... 417 00:23:00,359 --> 00:23:03,599 ..the apple tarte tatin with creme fraiche and hazelnut crumb. 418 00:23:03,799 --> 00:23:05,200 Who made this? That's me. 419 00:23:05,400 --> 00:23:07,000 Oh, Jacinta. 420 00:23:08,319 --> 00:23:11,200 What I loved about this is that you considered texture, 421 00:23:11,400 --> 00:23:12,839 you considered flavour balance. 422 00:23:13,039 --> 00:23:15,440 I could see that you struggled with a few elements this evening, 423 00:23:15,640 --> 00:23:18,559 but, you know what, you got something on the pass that was delicious. 424 00:23:18,759 --> 00:23:20,599 Despite the challenges this week, 425 00:23:20,799 --> 00:23:22,319 I've had the best time, 426 00:23:22,519 --> 00:23:25,200 and to be in the company of these guys has just been great. 427 00:23:25,400 --> 00:23:26,920 And yourselves. Thank you. 428 00:23:27,119 --> 00:23:29,200 Well, obviously this one is yours, Yolaine. 429 00:23:29,400 --> 00:23:30,599 It is mine, yeah. 430 00:23:30,799 --> 00:23:34,559 I can see why this is your mother's favourite recipe. 431 00:23:34,759 --> 00:23:37,359 I can see that she would be extremely proud of you, 432 00:23:37,559 --> 00:23:41,079 because this shows such technique and such love. 433 00:23:41,279 --> 00:23:44,759 Thank you, and I am... I am proud because I did what I could. 434 00:23:44,960 --> 00:23:46,039 Guess what? 435 00:23:47,640 --> 00:23:50,119 Tomorrow night, you are going face to face 436 00:23:50,319 --> 00:23:52,440 with head chef Jo from Bistro Rex 437 00:23:52,640 --> 00:23:54,160 in the final! 438 00:23:57,279 --> 00:24:00,240 Now there's only one thing to do - dessert is served! 439 00:24:00,440 --> 00:24:02,279 (CHEERING) 440 00:24:03,319 --> 00:24:05,319 Oh, well done, Mish! 441 00:24:06,880 --> 00:24:07,799 Very good. 442 00:24:08,000 --> 00:24:09,759 YOLAINE: Look at the pastry. 443 00:24:12,599 --> 00:24:14,599 MAEVE O'MEARA: Next time on The Chefs' Line, 444 00:24:15,759 --> 00:24:17,400 ..the pressure is on in the kitchen... 445 00:24:17,599 --> 00:24:18,880 JO: Beautiful. 446 00:24:19,079 --> 00:24:20,519 ..for the best cassoulet. 447 00:24:20,720 --> 00:24:22,640 MARK OLIVE: Sounds crunchy. Yeah, it's good. 448 00:24:22,839 --> 00:24:27,799 But who will win French week - head chef Jo or home cook Yolaine? 449 00:24:28,000 --> 00:24:29,839 Are you getting worried, Jo? 450 00:24:30,039 --> 00:24:32,519 I'm on fire over here, Yolaine!