(cheerful classical music) - I don't know what to do. (cheerful classical music) - That's annoying! - It looks terrible. - [James] We're hiding these. Ow!
- What is going on here? - This is a joke. - Where's the dish? - This should be really obvious. - [Narrator] Oh dear, oh dear. - Hello, I'm Barry, this is Mike, and welcome to fridge cam. - Do you know a thought
that no one's ever had, "these Pass It On
challenges are far too easy, let's make them more complicated." So, let's choose a challenge that requires so much patience and skill that it's gonna really test us. - Have a guess how we got on. - [Narrator] Today's order
will be determined on who is the least likely to be sunburned on a hot summer's day. (laughing) - That's hard. - So, who's going first? - [Narrator] Please organise yourselves from least to most
likely to get sunburned. - We will wear sunscreen, he's most likely to get sunburned. - What? I think Ebbers gets better tans than I do. - That's 'cause I apply liberally. - Yeah, so do I, I'm safe in the sun, what are these accusations going around? - I'm quite good at tanning, excuse me. - You are quite good at tanning,
go, get on, get on there. Are we happy with this order? - Sure. - No one's happy with this order. - Jan, can you give us a theme? - [Narrator] You will all
try to cook a specific dish, that dish will only be
revealed to the person going first, Mike. - Oh.
- Good, let's go, let's go. - We are screwed. (upbeat music) (intense music) (buzzer) - Okay, good, there's no
time to even put this on. We're making an effing croquembouche which is profiteroles
stacked in a triangle filled with stuff covered in sugar. - [Narrator] The whole challenge hinges on Mike's ability to make a choux pastry. He heats water, butter,
and salt in a saucepan. - I am referencing a cookbook because there's no way we're
gonna get to do this otherwise. Who on Earth picked
this, this is insanity. Also, I'm gonna have to communicate this to the rest of the group somehow. I might just write a big thing
on paper saying we're (beep). Okay, stay calm, stay calm, stay calm. I think if I can get that into a piping bag by
the time my time's up, I would've done an amazing thing. Who knows, it's gonna be nuts. I want a piping bag, so I
can get the piping bag ready and even gonna put a
little nozzle in there because I'm such a nice guy. So, it's really important
that I beat that into that, keep going, keep going,
keep going, keep going, keep going, keep going,
keep going, keep going, and then transfer it to a bowl, and then someone's gotta
beat it and cool it. Okay, here we go, here we go, here we go. That's a simmer, that's a
simmer, that's a simmer, so, come on butter, melt,
melt, melt, melt, melt, melt, melt, melt, melt, melt, melt. Here we go, here we go,
here we go, here we go, here we go, here we go,
here we go, here we go. - [Narrator] Yay, we broke him. - Flour is going in. Now, I'm beating that
together over the heat to make a smooth dough, if this doesn't make a smooth dough, then we're all in big, big trouble. Now, I know, because this
has got raw flour in it, it's really important to
cook that out, cook it out. I'm having not much fun. Okay, I've cooked that
out, that's going in there. Got a minute, that needs to cool. So, we're just gonna cool
that, we're just gonna cool it, we're just gonna cool it,
we're just gonna cool it, what are we gonna do? Cool it. Hey, do you know what it's time for? Some flour writing. Here's something we haven't
done for a while on Pass It On, boop-ba-doop-boop-boop,
boop-ba-doop-boop-boop, boop-ba-doop-boop-boop, eggs,
arrow, this is our recipe, how do I make it clear that
it's actually a croquembouche? (buzzer) I'm just leaving that there, oh, that was horrendous, I think I did as much
as physically possible knowing my skill set. So, I'm gonna give myself a eight. Good luck everyone. Barry. (upbeat music) (intense music) (buzzer) - That looks like a choux pastry, we're making profiteroles? What is that? Is that a croquembouche? You're kidding me. Right, no, okay, hell. Oh no, no. So, we're making pastry, how
many egg, just, yup, eggs, I think you put eggs one at
a time, beat it together, this is rubbish, I need a proper spoon. You meant to use a spoon or a whisk? Tried a whisk. That feels wrong. Mix, damn you! I thought, I dunno. This is ridiculous. Back to the spoon. Looks like scrambled egg! Not my arm. Let's get that little bit off there. Is there any on my face?
- [Narrator] No, you're good. - Okay, we've got
ourselves a fairly smooth, that's a good looking batter. Oh, he's done this for me, that's kind. Has he put a thing in it? He has! Nobody, nobody goes "You know
what, I've got 50 minutes, what shall I quickly knock up?" Croquembouche? Never. Where's me mat? Doesn't fit, it's fine. Oh, that feels all right to me. I think they might be too
close and that might make one giant profiterole, but we'll see. Okay, they are going in. Timer on. - [Narrator] Barry, very
smartly, sets a timer to inform the others how long
the profiteroles need to cook. - Right, let's do something
to give them a hint for a filling. I don't think we can
make a proper filling, but you can-- gee that's slippy! Do a cheese version with cream. (upbeat music) (laughs) That, in there, with a load of that. Wait a minute, what's that? Custard, that's a surprise. Don't need that anymore do we? Seven seconds! Chocolate here! Good.
(buzzer) - [Narrator] This is how you get ants. - I'm going to give myself a six, but if this works, stuff it. I think we all deserve tens. Jamie! (upbeat music) (buzzer) - Here we go. What are we doing? Krispy Kreme puffs, so profiteroles. Oh no, oh no. Have those two actually made profiteroles? They're in the oven? They can't hear me but, (claps) Boys! Okay, so they're in the oven. I don't know how long
they've been in the oven for. Here's Barry's phone. Let's put that somewhere, this bowl. What, what is that? That's custard. (giggles) I have no idea how long those
profiteroles have been in. I can only imagine not long. Why is there so much chocolate
just scattered everywhere? We are going to need a caramel
to stick em all together. There's going to have
to be a cream filling. Let's put some coffee liqueur in there. We're going to fold. Everything's fine, everything's fine. Oh my goodness, a croquembouche. You are having a laugh. Chill in the freezer whilst they, how are they going to
bake and cool in time? Should that have had a nozzle in it? That is somebody else's problem. Right, that is going to flatten out so that it's got as much
chance of freezing as possible for a chef to deal with later. - [Narrator] Let's also hope their telepathic abilities are on point. - I'm gonna get a pan on, get some sugar to make a caramel to stick
the profiteroles together. That's a lot of sugar, it'll be fine. Let's add some water to it,
helps to stabilise the caramel. (whispers) They actually
look like profiteroles! Holy (beep)! Right, I'm gonna wait
until the last few seconds then I'm gonna take them out. They've got to cool. There's no way they're gonna cool in time. (intense jazz music) Look at them! Get them off the hot
pan, they have to cool. (laughs) What am I gonna give myself? I have been a core part of the process, for good or for bad, I'm
gonna be strong and say 8.48. 8.48. And, the next thing is Ebbers! (upbeat music) (buzzer) - Something smells good,
krispy kreme puffs. (timer chimes) - [Jamie] I'll do it! Oh no! - What's the timer for? - [Narrator] He scored himself an 8.48. - I mean there's just like
profiteroles everywhere. Number one, quite impressed here that there are profiteroles. Problem with a profiterole is that if you don't dry it out, it won't hold its form. You see that, it's basically gonna squish. We need to give a bit more colour. - [Narrator] 84.8 percent. - [Ben] Make sugar syrup,
cause what's happened here is a very sensible option, which is add some water. Water is a good idea, because it helps to
make more even caramel. But that much water will
take about 20 minutes to do anything, so we're just going to have
to with a little less water. - [Narrator] That's an A.
He scored himself an A. - A croquembouche is a, ooh cream. Okay, we don't appear
to have a cream filling. I don't like to be a defeatist, but don't know what we're supposed to do. So, I don't have much choice.
Gonna make a quick filling. Cream cheese, raspberries, cherries, and this which is ruby chocolate and would be a real shame not to use. I'm gonna give it a larger surface area then put it in the microwave. Croquembouche is an
amazing celebratory dish, like weddings and things. It probably takes hours
to make, not 50 minutes. A very thin nozzle cause if
you haven't got a thin nozzle, you're not gonna get inside
of those profiteroles. We've got some ruby chocolate, which is not traditional
to go over a croquembouche. It should be caramel, but in all honesty I don't think we're gonna
get a caramel in this time. So, this is a contingency for James, if he wants it. Honestly, these are
still gonna need longer, but if they don't come out now, they're not gonna be cold enough for James to put anything in. Put them on a wire rack
rather than a table. That will help to aerate
and to cool them down a little bit quicker. These are red hot, but
I'm gonna try and demo with one so James gets the idea. Caramel number one that Jamie started is actually getting close. And this might work in our favour. What we do need, however, is a way of controlling the caramel. So cold water, and when
this is at the right stage, we'll dip it in, it will cool the caramel and we'll be able to use it. In the meantime, never fill
a profiterole when it's hot. I don't have much choice. As these are not perfect profiteroles, they're a pretty damn
good effort for the time, but remember when you pipe, lift and then use a little bit of
water just to dab the top down, otherwise, they all have little peaks. 51, but this is actually impossible. (buzzer) Seven out of ten, James! (upbeat music) (buzzer) - [Narrator] Ah welcome James. - Profiteroles! Sugar and the filling
and a phone in a bowl. Are we making profiteroles? This caramel, has somebody
tried to put that on there by, okay okay okay plate. Have these already been filled? That caramel is nearing completion. Who messed up the caramel? It was Jamie, it was definitely Jamie. Okay I'm taking that off,
oh am I taking it off, I'm not taking it off the heat yet. Usually if you're making a croquembouche, you'd put them in a mould or something. Oh god, oh god, oh god okay ah. - [Narrator] Putting all history aside, please be careful James. - Do not try what I'm doing at home, although this is how you do it. Need more berries, ah! Do not try this at home. Just don't bother, just don't even do it. I'd have loved to cool this down in like some ice water or something. Look look, it's sticking
though it's sticking. It's the worst stack in the whole world and it's still sticking. Ah ah ow ow ow ow it hurts, it hurts ow ow ow ow ooh yeah that hurts. That, that's quite high. Some on the top, like that. I'm so glad a normal
did not have to do that. This is looking decent, I wish we had something to
decorate, berries, berries! Yeah yeah yeah yeah yeah, I'm sticking these in as well. I think, I think it's
gonna look quite cool. It doesn't even look
like a profiterole stack, it looks like a real life croquembouche. Admittedly, a very very sad one (laughs) but it still looks like a croquembouche. One minute, where did the time go. (screams) That's irretrievable,
that is irretrievable. If a strawberry goes into the sugar, it's gone forever. Do a little drizz of this. Oh that didn't work out
the way I thought it might. Whoa, this it was looking good and then suddenly it didn't
and I don't know what happened. (laughs) I'll go six, it was looking good and then suddenly it just
didn't look good anymore. - That was the most stressful ten minutes I've ever had inside a SORTED video. James do it. - You ready?
- Yep. - Oh my goodness! - You did it, that's it! - [Mike] I tell you what. - [Barry] That's a croquembouche. - [Ben] With where I left
it, that's quite impressive. - [Mike] It's not even
just three profiteroles on top of each other in a pile. - [Ben] Talk us through where you started. - [Mike] First, I filled my pants. Basically what I did was make the choux. - Took that mixture while still warm, into a piping bag. Silicon mat on a baking tray, oven 200. then to the table, picked up two creamy looking things and. - Excellent!
- Put them into a bowl. - Well, they were in the recipe, so all that's missing is coffee liqueur. So I went and got the coffee
liqueur, put that in there, gave it a mix up, put
it into the piping bag, got it into the freezer, thought that's done, next up (laughs) - Oh my goodness, you
know where this has gone! - Why would you hide something
in the freezer without, - I followed the recipe! - What? (laughs) - I then realised we were
going to need something to stick the profiteroles together with. - Oh. - So, I got some sugar,
little bit of water, put that in a small. (laughing) - So I put a second pan on, so the logic was that we had two on the go cause I wasn't sure
that one was gonna work. - We did this in 40 minutes technically. - I filled them all and then, I started dipping them into the caramel that was in the saucepan
because it was ideal. - Oh! - Well, it didn't work it didn't work. No that's what I said, if it didn't work, it didn't work. - No no stop fiddling Ebbers. It was perfectly fine, it didn't need your I'm
gonna put another caramel on because that one's got
too much water in it. Well obviously not. - Now pass him his ice cream. (laughs) - [Mike] Let's just go for it. - [Barry] Oh yes, oh it's proper stuck! - Cheers! - Tasty innit. - You've got that bitter caramel. - The caramel. - The caramel might be
a little too bitter. - It really brings out
the fruity sweetness. - Yeah, its got a fruitiness
but its still not too sweet. - Cor that's amazing. I don't believe we did it. - So go on then, what
did you score yourself. - I scored myself, I think an all time Pass
It On high, an eight. It's absolutely a pass for me. - I gave myself a six, so it's passing. - I was strong as well, I went 8.48. (laughs) I'm gonna class that as pass. - I gave myself a seven and
albeit it's far from perfect, it's a definite pass. - I gave myself a six. We've got to hold
ourselves to the standard of 50 minutes and it's
a massive pass isn't it. - Yes, I thought you were gonna say, hold ourself to the
standard of croquembouche. I was gonna throw myself
over the table at you. (laughs) - [James] That in 50 minutes is amazing. - Oh yes! - I think it's pretty safe to say that'll we'll never be
making one of those again. (ding) - What about, would you
do it for 100,000 likes. We'll do it recipe-less, me vs you. - Nah no that's not agreed. Okay, great I guess we'll
see you on Sunday 4pm. Oh really, this is gonna suck! - [Mike] This video loosely used the Krispy Kreme puff's recipe from our desserts and duvets book, which you can get along
with all of our other books past, present, and future on top of all our other apps as part of the sorted club. Check out the link to find out more. And now for a blooper! - Mmm snacking chocolate. (laughs)
