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1 | 00:00:01,040 | 00:00:02,799 | MAEVE O'MEARA: It's French week on The Chefs' Line... | MAEVE O'MEARA: It's French week on The Chefs' Line... |
2 | 00:00:03,000 | 00:00:04,320 | (MIXER WHIRRS) Ooh! (LAUGHS) | (MIXER WHIRRS) Ooh! (LAUGHS) |
3 | 00:00:04,519 | 00:00:05,839 | ..and tonight, | ..and tonight, |
4 | 00:00:06,040 | 00:00:09,599 | our dish will be flipped upside down with tarte tatin. | 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. | 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, | 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. | 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. | It's better than I thought. |
9 | 00:00:23,160 | 00:00:25,079 | Some of Australia's best home cooks | 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 | will be putting their culinary skills to the test |
11 | 00:00:27,719 | 00:00:30,879 | against hatted French restaurant Bistro Rex. | against hatted French restaurant Bistro Rex. |
12 | 00:00:31,079 | 00:00:32,920 | JO: It's very, very, very French. | JO: It's very, very, very French. |
13 | 00:00:33,119 | 00:00:34,840 | And tonight, our home cooks | 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. | 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! | This looks awesome! |
16 | 00:00:40,880 | 00:00:42,200 | As the week progresses... | As the week progresses... |
17 | 00:00:42,399 | 00:00:43,399 | Muscles! | Muscles! |
18 | 00:00:43,600 | 00:00:46,119 | ..the competition will escalate in difficulty - | ..the competition will escalate in difficulty - |
19 | 00:00:46,320 | 00:00:47,719 | from the apprentice all the way... | from the apprentice all the way... |
20 | 00:00:47,920 | 00:00:49,200 | What are we? | What are we? |
21 | 00:00:49,399 | 00:00:52,119 | Trained professionals! (LAUGHS) That's right. | Trained professionals! (LAUGHS) That's right. |
22 | 00:00:52,320 | 00:00:53,600 | ..to the head chef. | ..to the head chef. |
23 | 00:00:54,719 | 00:00:56,119 | Whose tarte tatin | 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? | 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. | 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 - | Tonight, we're doing a sticky, sweet, toffee topped treat - |
27 | 00:01:14,920 | 00:01:16,200 | it's tarte tatin! | it's tarte tatin! |
28 | 00:01:16,400 | 00:01:18,319 | (ALL CHEER) Yay! | (ALL CHEER) Yay! |
29 | 00:01:19,599 | 00:01:23,920 | Chef Jo, Bistro Rex, welcome back! Thank you. | 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? | Who's next to face the home cooks tonight? |
31 | 00:01:26,319 | 00:01:27,960 | Sous-chef Mishy. | Sous-chef Mishy. |
32 | 00:01:28,159 | 00:01:31,400 | Sous-chef Mishy, it's two-zero to Bistro Rex. | 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? | Are you feeling the pressure to win? |
34 | 00:01:33,200 | 00:01:34,479 | To be honest with you, | 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, | 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. | 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. | 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. | Chefs' Line, please take your seats. |
39 | 00:01:45,520 | 00:01:47,560 | Bye, guys. | Bye, guys. |
40 | 00:01:47,759 | 00:01:50,120 | Home cooks, tonight will decide | 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. | 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. | 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. | 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, | 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. | so here's hoping one of these at least turns my world upside down. |
46 | 00:02:09,879 | 00:02:11,439 | (CHUCKLES) | (CHUCKLES) |
47 | 00:02:12,639 | 00:02:15,400 | Sous-chef Mishy, home cooks, | 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 | you have sixty minutes to serve up your best tarte tatin |
49 | 00:02:19,560 | 00:02:21,199 | and accompaniments. | and accompaniments. |
50 | 00:02:22,360 | 00:02:24,280 | Let's cook! | Let's cook! |
51 | 00:02:24,479 | 00:02:26,039 | (CHEERING) | (CHEERING) |
52 | 00:02:26,240 | 00:02:28,000 | JO: Go, Mishy! | JO: Go, Mishy! |
53 | 00:02:36,840 | 00:02:40,800 | Dan, tarte tatin - perfect, classic French dessert. | Dan, tarte tatin - perfect, classic French dessert. |
54 | 00:02:41,000 | 00:02:43,280 | Yes I know all about the tarte tatin. | 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. | 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, | 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, | 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 | you want that caramel to almost caramelise that pastry |
59 | 00:02:55,240 | 00:02:56,960 | and make it really glossy, | and make it really glossy, |
60 | 00:02:57,159 | 00:02:59,719 | as well as cooking that apple all the way through. | 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. | 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. | 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. | 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 | 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. | 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 | I'm making an apple and rhubarb tarte tatin with Calvados chantilly |
67 | 00:03:26,680 | 00:03:28,159 | and pistachio nougatine. | and pistachio nougatine. |
68 | 00:03:28,360 | 00:03:30,039 | So I've got six elements in this dish | So I've got six elements in this dish |
69 | 00:03:30,240 | 00:03:31,560 | and they're all important | and they're all important |
70 | 00:03:31,759 | 00:03:33,960 | and they will all work great together. | 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. | 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. | 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. | 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. | 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. | 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 | So I'm using frozen butter |
77 | 00:03:57,079 | 00:03:58,920 | so that I can get those layers | so that I can get those layers |
78 | 00:03:59,120 | 00:04:01,919 | without having to fold it several times. | without having to fold it several times. |
79 | 00:04:03,039 | 00:04:04,439 | And I start rolling, | And I start rolling, |
80 | 00:04:04,639 | 00:04:06,840 | and then once I've rolled it to a certain length, | 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 | 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 | 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, | 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. | 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 | 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, | because it is hard and time consuming, |
87 | 00:04:24,560 | 00:04:26,480 | but this is a great alternative. | 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. | 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. | 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. | 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 | Tonight, I'll be making my tarte tatin |
92 | 00:04:45,759 | 00:04:48,519 | with hazelnut crumb and creme fraiche. | 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, | 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. | 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. | 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. | I'll be making shortcrust pastry. |
97 | 00:05:05,759 | 00:05:07,839 | I'm using hazelnuts in the pastry today. | 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. | 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. | 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. | Now I need to get onto the apples for the filling. |
101 | 00:05:24,319 | 00:05:26,000 | I want the apples... | 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. | 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. | 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, | 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, | 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. | twenty-five minutes is enough for that nice, soft texture. |
107 | 00:05:45,680 | 00:05:47,279 | MISHY: Mmm... | MISHY: Mmm... |
108 | 00:05:49,720 | 00:05:53,120 | MAEVE O'MEARA: The score is two wins for hatted restaurant Bistro Rex. | 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 | 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. | 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. | 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. | I'm extremely nervous. |
113 | 00:06:05,600 | 00:06:07,800 | There's a lot of talent with these home cooks today. | 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. | 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. | Don't get messy Mishy out, Mish. |
116 | 00:06:12,439 | 00:06:14,199 | Mishy isn't actually a pastry chef | Mishy isn't actually a pastry chef |
117 | 00:06:14,399 | 00:06:16,240 | and she doesn't really do pastry often, | 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 | 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. | 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. | 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, | 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. | 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. | 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. | 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. | 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. | 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 | What really makes this dish go pop |
128 | 00:06:58,879 | 00:07:02,639 | is the sugar layers in between the pastry. | 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? | 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. | 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? | 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) | 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. | 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, | You don't have to do it, |
135 | 00:07:25,000 | 00:07:26,519 | but I find that this makes them just... | 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. | I don't know how you say it in English. |
137 | 00:07:28,439 | 00:07:30,319 | Fondant - melt in your mouth. | Fondant - melt in your mouth. |
138 | 00:07:30,519 | 00:07:33,279 | Well I'm poaching the apple in a poaching liquid, | 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. | 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. | 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. | Rhubarb and apple - match made in heaven. |
142 | 00:07:47,840 | 00:07:49,159 | I've got another pot going on | 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. | 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 | 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 - | 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. | 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? | I am very busy. (CHUCKLES) I'm too busy. What did I do? |
148 | 00:08:08,399 | 00:08:09,800 | Yolaine. Yes? | Yolaine. Yes? |
149 | 00:08:10,000 | 00:08:11,600 | How are you going? I'm so stressed! | 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. | 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. | 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. | 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. | 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! | 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. | 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? | 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, | 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. | 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. | 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. | 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. | 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. | 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 - | 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. | 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. | 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. | 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? | 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? | 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. | We're doing my tarte tatin. |
170 | 00:09:09,799 | 00:09:12,159 | It's got a hazelnut shortcrust | It's got a hazelnut shortcrust |
171 | 00:09:12,360 | 00:09:14,600 | and a hazelnut crumb. | and a hazelnut crumb. |
172 | 00:09:14,799 | 00:09:16,600 | It's starting to colour up now. Yeah, good. | It's starting to colour up now. Yeah, good. |
173 | 00:09:16,799 | 00:09:18,279 | Now my caramel's ready, | 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. | 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. | 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. | 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, | 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. | 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. | 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 - | 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, | from that pastry that's really caramelised and that apple, |
182 | 00:09:50,759 | 00:09:52,679 | you need that beautiful shine. | 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 | 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 | 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. | 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 | Tonight they're up against sous-chef Mishy |
187 | 00:10:09,639 | 00:10:11,799 | from hatted restaurant Bistro Rex | from hatted restaurant Bistro Rex |
188 | 00:10:12,000 | 00:10:14,480 | and are hoping their tarte tatins | 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. | 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 | 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 | because you caramelise whatever fruit you're using |
192 | 00:10:24,399 | 00:10:26,000 | and then you cover that in pastry, | and then you cover that in pastry, |
193 | 00:10:26,200 | 00:10:27,519 | and then you let it cook. | and then you let it cook. |
194 | 00:10:27,720 | 00:10:29,440 | So when you do that flip, | 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, | 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. | 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. | 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, | 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, | fold through the raw apple, |
200 | 00:10:47,519 | 00:10:49,759 | then put some warm caramel into my mould. | 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. | 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. | And then the apple goes in. |
203 | 00:10:54,879 | 00:10:57,639 | Beautiful. JO: Oh, beautiful. Look at that. | 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 | 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. | 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. | Thirty-five minutes to go. They need to go in the oven. |
207 | 00:11:06,279 | 00:11:08,279 | Three, two, one... | Three, two, one... |
208 | 00:11:08,480 | 00:11:09,960 | Beautiful! | Beautiful! |
209 | 00:11:13,759 | 00:11:17,600 | So tonight I'm making an apple and rhubarb tarte tatin with chantilly. | 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 - | 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. | 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. | 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, | This is the fiddly part, |
214 | 00:11:29,279 | 00:11:30,679 | and one that if you try and rush it, | 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. | 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. | 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. | 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. | Not too much - don't want it to be overpowering. |
219 | 00:11:43,120 | 00:11:44,879 | Grab my pastry... | Grab my pastry... |
220 | 00:11:45,080 | 00:11:47,399 | Nice. Pastry looks good. Thank you. | Nice. Pastry looks good. Thank you. |
221 | 00:11:47,600 | 00:11:50,720 | In the oven! Hallelujah! You're in. | In the oven! Hallelujah! You're in. |
222 | 00:11:50,919 | 00:11:52,519 | I'm in. Excellent. | I'm in. Excellent. |
223 | 00:11:52,720 | 00:11:53,679 | OK. | OK. |
224 | 00:11:56,639 | 00:11:59,039 | JACINTA: Tonight I'll be making apple tarte tatin | JACINTA: Tonight I'll be making apple tarte tatin |
225 | 00:11:59,240 | 00:12:01,919 | with creme fraiche and hazelnut crumb. | with creme fraiche and hazelnut crumb. |
226 | 00:12:03,639 | 00:12:06,159 | Now the caramel and apples are ready, | Now the caramel and apples are ready, |
227 | 00:12:06,360 | 00:12:08,440 | it's time for the pastry on top. | 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. | 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. | 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. | Just toasting up some hazelnuts. |
231 | 00:12:20,399 | 00:12:25,240 | The hazelnut crumb is just a nice little crunchy element | 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. | to complement the dish at the end. |
233 | 00:12:27,240 | 00:12:28,799 | How are you going? Yeah, it's in. | 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. | 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. | 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. | 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. | 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, | 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. | because the pastry's gone between the apples. |
240 | 00:12:50,639 | 00:12:51,960 | Because as they bake, | 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. | 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. | This is glucose and sugar. |
243 | 00:13:01,919 | 00:13:04,360 | This is to make the caramel for the nougatine. | 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 | The nougatine is a fantastic element of crunchiness |
245 | 00:13:07,320 | 00:13:09,159 | which the dish doesn't have otherwise. | which the dish doesn't have otherwise. |
246 | 00:13:10,240 | 00:13:11,559 | To make the nougatine, | 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. | 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, | 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. | and then put it in the fridge so it can set. |
250 | 00:13:22,799 | 00:13:25,399 | Muscles! (GRUNTS) | Muscles! (GRUNTS) |
251 | 00:13:25,600 | 00:13:27,399 | OK, that'll do. | 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, | 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. | 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. | 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. | 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. | Beautiful. Calvados creme chantilly. |
257 | 00:13:42,320 | 00:13:43,200 | Nice. | Nice. |
258 | 00:13:43,399 | 00:13:45,879 | Calvados is apple's best friend - it's an apple brandy. | 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 | 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. | 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. | Ooh, you can taste the calvados. |
262 | 00:13:57,679 | 00:13:59,440 | It's good. Ooh, yum. | It's good. Ooh, yum. |
263 | 00:13:59,639 | 00:14:02,320 | (MIXER WHIRRS) Ooh! (LAUGHS) | (MIXER WHIRRS) Ooh! (LAUGHS) |
264 | 00:14:03,879 | 00:14:05,200 | Mish, how are you going? | Mish, how are you going? |
265 | 00:14:05,399 | 00:14:06,720 | Yeah, I'm good, thank you. | 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. | 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. | 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, | To make the creme diplomat, |
269 | 00:14:16,559 | 00:14:19,960 | we start off with milk and vanilla beans infused, | 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 | then we add sugar, egg and cornflour |
271 | 00:14:23,000 | 00:14:25,879 | and we mix it until it cooks out, | and we mix it until it cooks out, |
272 | 00:14:26,080 | 00:14:27,559 | you start to see the little bubbles, | 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. | and then that's... the cornflour has done its job. |
274 | 00:14:31,399 | 00:14:32,960 | Oh, I feel so nervous. | 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, | 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 | 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, | and then once that, um... creme patissiere is cooled down, |
278 | 00:14:45,200 | 00:14:46,679 | fold it through the cream. | fold it through the cream. |
279 | 00:14:46,879 | 00:14:48,679 | My God, this is a workout. | My God, this is a workout. |
280 | 00:14:48,879 | 00:14:50,279 | JOSH: Get the muscles into it. | JOSH: Get the muscles into it. |
281 | 00:14:50,480 | 00:14:52,759 | (LAUGHS) | (LAUGHS) |
282 | 00:14:52,960 | 00:14:56,600 | You have five minutes left - please start plating up! | 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, | 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, | 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, | 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. | or whether it even looks appetising. |
287 | 00:15:12,240 | 00:15:13,960 | Oh, my God, I can't look. | 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. | 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. | That one's pretty good. |
290 | 00:15:17,559 | 00:15:19,159 | YOLAINE: When it's time to plate up, | 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, | I've got my quenelle, which looks lovely, |
292 | 00:15:21,919 | 00:15:24,200 | a little shard of the nougatine. | a little shard of the nougatine. |
293 | 00:15:24,399 | 00:15:26,200 | This is the fun part. | This is the fun part. |
294 | 00:15:26,399 | 00:15:28,840 | I quickly get my tart out | I quickly get my tart out |
295 | 00:15:29,039 | 00:15:32,720 | and I finish off with my ribbon of rhubarb. | and I finish off with my ribbon of rhubarb. |
296 | 00:15:32,919 | 00:15:34,360 | I'm feeling amazing. | 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. | The tart's really fragile. I have to lift it out really carefully. |
298 | 00:15:39,080 | 00:15:40,360 | Ah! | Ah! |
299 | 00:15:40,559 | 00:15:44,159 | It's very rustic in style. Really happy with the result. | 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. | JO: You've got thirty seconds. |
301 | 00:15:48,240 | 00:15:49,519 | Thirty seconds, chef! | Thirty seconds, chef! |
302 | 00:15:49,720 | 00:15:51,159 | JOSH: Beautiful caramel. | JOSH: Beautiful caramel. |
303 | 00:15:53,200 | 00:15:54,639 | Go! MARK OLIVE: Wow! | Go! MARK OLIVE: Wow! |
304 | 00:15:54,840 | 00:15:56,120 | (CHEFS' LINE AND JUDGES CLAP) | (CHEFS' LINE AND JUDGES CLAP) |
305 | 00:15:56,320 | 00:15:57,759 | Go, Mishy. Well done. | 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. | 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. | I did walk up my plate to the pass first. |
308 | 00:16:08,080 | 00:16:09,519 | Well done! | 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. | 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. | 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. | 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. | 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, | 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. | 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 | 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. | 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? | 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. | Well, welcome back, Melissa. |
319 | 00:16:55,000 | 00:16:57,559 | So we have three tarte tatins in front of us. | 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. | 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. | 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? | 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. | 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. | This is apple and rhubarb tarte tatin with chantilly. |
325 | 00:17:15,400 | 00:17:17,279 | Ooh, la la. | Ooh, la la. |
326 | 00:17:18,279 | 00:17:20,000 | This looks absolutely gorgeous. | This looks absolutely gorgeous. |
327 | 00:17:20,200 | 00:17:23,640 | I can see this beautiful ribbon of rhubarb around the outside, | 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. | which is just like a little present - just for me, and not for you. |
329 | 00:17:31,319 | 00:17:32,880 | Gorgeous. | Gorgeous. |
330 | 00:17:36,039 | 00:17:37,480 | Mmm. | Mmm. |
331 | 00:17:37,680 | 00:17:39,400 | Pastry... | 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, | 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. | and what a classic flavour combination. |
334 | 00:17:51,200 | 00:17:52,279 | But unfortunately, | But unfortunately, |
335 | 00:17:52,480 | 00:17:54,880 | I'd like to see a little bit more texture from the pastry. | 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. | Look, the apples are juicy. |
337 | 00:18:03,039 | 00:18:04,839 | That chantilly is perfect - | That chantilly is perfect - |
338 | 00:18:05,039 | 00:18:07,880 | it's super smooth, you can taste the Calvados | 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. | 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. | The pistachio nougatine is beautiful. |
341 | 00:18:16,759 | 00:18:18,200 | It has that really great texture. | It has that really great texture. |
342 | 00:18:19,160 | 00:18:21,599 | Overall I think it's a fantastic dessert, | Overall I think it's a fantastic dessert, |
343 | 00:18:21,799 | 00:18:23,079 | but if anything, | 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. | 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. | 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, | 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. | 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. | 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. | 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. | 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, | This crumbly pastry, I think is a lovely touch, |
352 | 00:19:07,680 | 00:19:10,480 | and the creme fraiche works beautifully. | 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, | 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 | 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. | 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. | 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. | It is French cuisine for you. Yes. |
358 | 00:19:25,920 | 00:19:27,759 | It's tricky. Absolutely. | It's tricky. Absolutely. |
359 | 00:19:30,799 | 00:19:33,759 | This is apple tarte tatin with creme diplomat. | 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? | The pastry looks fantastic. Did they make their own puff pastry? |
361 | 00:19:38,880 | 00:19:40,279 | Yep, they did. Yep. | Yep, they did. Yep. |
362 | 00:19:40,480 | 00:19:42,200 | I mean, look at it - it's bronze, it's gorgeous. | 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. | I can see all of those layers of flakiness. |
364 | 00:19:45,039 | 00:19:46,480 | I'm very, very impressed. | 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 | Doesn't even look big enough for one, to be quite honest |
366 | 00:20:02,440 | 00:20:03,880 | (JUDGES LAUGH) | (JUDGES LAUGH) |
367 | 00:20:07,920 | 00:20:11,000 | The pastry is really crunchy and flaky and buttery. | The pastry is really crunchy and flaky and buttery. |
368 | 00:20:11,200 | 00:20:12,519 | The apple is not too sweet, | The apple is not too sweet, |
369 | 00:20:12,720 | 00:20:14,720 | but the caramel has been taken to the point | 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, | where it just has that slight bitterness to it, |
371 | 00:20:17,759 | 00:20:19,480 | which is really, really gorgeous. | 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. | 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. | 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? | 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. | Well, I definitely have my sneaking suspicions. |
376 | 00:20:31,759 | 00:20:34,680 | But is that the winner? We'll see. | 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. | 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 | 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. | have created a trilogy of tarte tatins. |
380 | 00:20:50,359 | 00:20:52,200 | Blind tasting judge Melissa | Blind tasting judge Melissa |
381 | 00:20:52,400 | 00:20:56,279 | has tasted all the dishes without knowing who has prepared what | 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. | 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, | 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 | and watching you all show off your skills tonight |
385 | 00:21:05,680 | 00:21:07,119 | was an absolute pleasure. | was an absolute pleasure. |
386 | 00:21:07,319 | 00:21:08,519 | Well done. | Well done. |
387 | 00:21:11,799 | 00:21:13,319 | But now let's find out | But now let's find out |
388 | 00:21:13,519 | 00:21:16,440 | which of these terrific tarts is tonight's winner. | 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. | Tonight it all came down to three things. |
390 | 00:21:20,240 | 00:21:21,519 | Firstly, the pastry. | Firstly, the pastry. |
391 | 00:21:21,720 | 00:21:25,200 | People really underestimate how important pastry is in a tarte tatin. | 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 - | 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. | 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. | And of course that caramel needs to be absolutely bang on. |
395 | 00:21:34,559 | 00:21:36,440 | So it was tough. | 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... | 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... | 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. | ..apple tarte tatin with creme diplomat. |
399 | 00:22:02,519 | 00:22:04,079 | JO: Oh, Mishy! | JO: Oh, Mishy! |
400 | 00:22:05,319 | 00:22:07,559 | Restaurant Bistro Rex again! | Restaurant Bistro Rex again! |
401 | 00:22:09,119 | 00:22:11,440 | Mishy, you look very, very relieved. | Mishy, you look very, very relieved. |
402 | 00:22:11,640 | 00:22:13,880 | Oh, I am. I might actually cry. | Oh, I am. I might actually cry. |
403 | 00:22:14,079 | 00:22:15,799 | (LAUGHTER) | (LAUGHTER) |
404 | 00:22:16,839 | 00:22:21,519 | You did so well. This is the perfect dessert for one. | 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, | 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. | the creme diplomat is divine. |
407 | 00:22:28,799 | 00:22:30,160 | Well done. Thank you. | Well done. Thank you. |
408 | 00:22:30,359 | 00:22:34,480 | Another win for Bistro Rex - three from three. | 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. | 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, | 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. | I might have to give up my position. |
412 | 00:22:43,200 | 00:22:46,000 | (LAUGHTER) | (LAUGHTER) |
413 | 00:22:46,200 | 00:22:47,640 | It's time for the bad news. | It's time for the bad news. |
414 | 00:22:47,839 | 00:22:49,720 | Which tarte tatin | Which tarte tatin |
415 | 00:22:49,920 | 00:22:53,240 | didn't quite reach the heights of the other two tonight, Melissa? | 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... | 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. | ..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. | Who made this? That's me. |
419 | 00:23:05,400 | 00:23:07,000 | Oh, Jacinta. | Oh, Jacinta. |
420 | 00:23:08,319 | 00:23:11,200 | What I loved about this is that you considered texture, | What I loved about this is that you considered texture, |
421 | 00:23:11,400 | 00:23:12,839 | you considered flavour balance. | 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, | 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. | 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, | Despite the challenges this week, |
425 | 00:23:20,799 | 00:23:22,319 | I've had the best time, | 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. | 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. | And yourselves. Thank you. |
428 | 00:23:27,119 | 00:23:29,200 | Well, obviously this one is yours, Yolaine. | Well, obviously this one is yours, Yolaine. |
429 | 00:23:29,400 | 00:23:30,599 | It is mine, yeah. | It is mine, yeah. |
430 | 00:23:30,799 | 00:23:34,559 | I can see why this is your mother's favourite recipe. | 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, | 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. | 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. | 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? | Guess what? |
435 | 00:23:47,640 | 00:23:50,119 | Tomorrow night, you are going face to face | Tomorrow night, you are going face to face |
436 | 00:23:50,319 | 00:23:52,440 | with head chef Jo from Bistro Rex | with head chef Jo from Bistro Rex |
437 | 00:23:52,640 | 00:23:54,160 | in the final! | in the final! |
438 | 00:23:57,279 | 00:24:00,240 | Now there's only one thing to do - dessert is served! | Now there's only one thing to do - dessert is served! |
439 | 00:24:00,440 | 00:24:02,279 | (CHEERING) | (CHEERING) |
440 | 00:24:03,319 | 00:24:05,319 | Oh, well done, Mish! | Oh, well done, Mish! |
441 | 00:24:06,880 | 00:24:07,799 | Very good. | Very good. |
442 | 00:24:08,000 | 00:24:09,759 | YOLAINE: Look at the pastry. | YOLAINE: Look at the pastry. |
443 | 00:24:12,599 | 00:24:14,599 | MAEVE O'MEARA: Next time on The Chefs' Line, | 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... | ..the pressure is on in the kitchen... |
445 | 00:24:17,599 | 00:24:18,880 | JO: Beautiful. | JO: Beautiful. |
446 | 00:24:19,079 | 00:24:20,519 | ..for the best cassoulet. | ..for the best cassoulet. |
447 | 00:24:20,720 | 00:24:22,640 | MARK OLIVE: Sounds crunchy. Yeah, it's good. | 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? | 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? | Are you getting worried, Jo? |
450 | 00:24:30,039 | 00:24:32,519 | I'm on fire over here, Yolaine! | I'm on fire over here, Yolaine! |