- So now it's 8:20 and so we need to start to finish all the pastries
for the afternoon tea. So today's a big day, we have 190 covers. All the team is is on it already. (suspense percussive music)
(chefs softly chatting) So basically I finish the
mango and passion fruit cake. You have biscuit sponge on the bottom, inside you have a mango gel
with vanilla ganache around. This is passion fruit and mango jelly. So we dip inside, once, we clear the bottom and we
come on top of the sweet paste. So basically in the morning, we finished all the cake for
the day, for the afternoon tea, and in the afternoon we start to make the pastry for the day after. The goal is to do a ring and
at the end to close the ring because we are going to add
some fresh passion fruit. If it's not closed properly,
you have the juice going out. I love piping, I love piping. So this will be more for the taste and to have more acidity and break a bit of the sweetness of the cake. Yeah, acidity, bitterness, I like it. So as you can see, you have
the fresh Mexican marigold, the goal is to pick the good one. (knife gently slicing) (funky jazz music) So the afternoon tea in
London, UK is very important. Today's Sunday, so it'll be
the busiest day of the week. Our customers are
expecting a big experience because first, it's Claridge's, so it's one of the most famous
afternoon teas in London. And of course, it's about the cost. It costs a lot, so we
just need to make sure everyone is happy at the end. The most iconic items
for the afternoon tea, in general, and mostly for Claridge's, will be the scone, a classic
one since many, many years. So I will introduce Jessy, our head baker. - So we have the flour. (Jessy tapping) We have the sugar with salt, the baking powder
(Jessy tapping) and the butter, really cold butter. - If something is going
wrong with the scones, in general it's the mixing. If we mix too much, it will be not the same
texture at the end, and if we don't mix enough, it will be not the same texture as well. - I never heard about scones before. I learned this recipe in about
a week, a bit of practice, made a few mistakes, of course. We're just going to take half
of it for the plain scone. I'm going to weigh up
everything and divide by two. (knife slicing) And we're okay. I will keep the ugly part on top because when we're going to cut them, I will flip them to get the clean part. - [Chef Hauchard] So
per day on the weekends will be 500 scones. So
250 plain, 250 raisin, and during the week it can be 200, 220. (uplifting instrumental music) - So this is the egg wash, we call it, we call it 'dorure' in French, of course. So it's only egg yolk
and 25% of cream inside, to give this shiny layer on top. (inspirational music)
(pans shuffling) - So as you can see,
it's out of the oven now. Very soft, still very soft. Inside, good texture. - I'm always affected by this
cracking, try to avoid it. Need maybe more practice. Maybe you need to be British
to understand everything but... - So I will show you the way
to eat a perfect scone for me. So basically a scone is
not a brioche, not a bread. The kind of texture is nothing
we can compare, to be honest, but it's something we need to eat hot, a bit soft and with clotted
cream and jam of course. Perfect. So now it's 15 past 10, it will be time to finish
quickly the chocolate tart. So the classic pastry for the afternoon tea at the Claridge's will be the chocolate tart. So time to put the caramel inside, to add the ganache so
it will be half an hour, so that we bake everything. So this is chocolate
ganache from yesterday. It will be like a surprise, you break the tart and you
have the caramel inside. Per week we make, let's say, around 1,000 to 1,200 chocolate tarts. So we probably use between 30
and 40 kilos of butter a day and we can use around 200 eggs a day. So now, baking time. I can
say it's the most popular because in general
everyone loves chocolate. (uptempo percussive music) Hello, good morning guys. (team indistinctly replies) How are you?
- Doing good. - So in general, the afternoon tea pastry is starting with savory
tarts or sandwiches. We have one person in
charge of the sandwiches. So they are doing the egg
and mayonnaise sandwiches, it's one of the best
sellers at Claridge's. I will introduce David, the
man for the sandwiches today. So as we can see they started
already, since what, one hour? - [David] Yeah. - [Chef Hauchard] Yeah, one hour? - [David] Yeah.
- So and until... - [David] Until 12:30. - Until 12:30, so and one hour after, we start the service for the afternoon. (funky upbeat music) So, I'm pastry chef since 15 years now. I went to the pastry side
because it was natural for me. I did an internship after school and (Chef Hauchard snaps)
something happened. We have the breakfast station. After that you have
the afternoon tea team, the rest of the afternoon tea team making everything for tomorrow. So this one is for the lemon
and mint meringue tart. We do French meringue, we
add some icing sugar top and we bake it in the oven. Very high temperature but very quick, to keep the crunchy outside
and the soft inside. And this one is the last
item, hazelnut Paris-Brest. It's more art for me to create a full afternoon tea than to create a menu
for plating desserts. Now we'll start the Genoise sponge. What I expect with the Genoise
is to soak a bit of the juice from the insert and from the
mango passion fruit cake. It's very important to
control and to be consistent. We have a lot of customers
coming every week, not every day but sometimes, yes. So just to make sure we
have the same quality, the same product every day. If you think something is
easy you need to be careful. So now we are in the oven at 180 degrees. So now I will show you how to do the vanilla caramel, not sauce, but this will be inside
the chocolate tart. If we lose a step or if we
don't do a proper step in pastry we lose all of the
batch and it's finished. (refrigerator door closing) So now we start to build a
mango and passion fruit cake for tomorrow, of course. In the piping bag we have
the vanilla with ganache. Here, this is mango gel
we made just earlier with the mango puree and agar agar. After that, tiny bit more cream and the biscuit Genoise
sponge to finish, that's it. And now in the freezer until tomorrow. So now we have just five minutes before to start sending a few afternoon teas. So just to relax a bit before the service, we'll do a small competition
between a Emilien and Paul about writing on the plate. No, pressure.
(upbeat music) One more detail at Claridge's
is when customers arrive and talk about maybe it's a
birthday or it's a celebration, so we have another kind
of cake to give to them and we write the message on the plate. Both are very good but Emilien, for me, is the winner is this one
but you are not too far. - Thanks, Chef.
(everyone chuckles) - My pleasure. In my team, I love the
energy inside the team. We have a good energy, we have a good... ...we try to have a good mood every day to make the job better. So now it's 2:30 so it's time
for us to plate up everything. Service side, they start
already since five minutes to send the sandwiches so it's
been for us since 15 minutes. Time to finish, to plate up. We will start to send
the scones and pastry. So Amanda, she added on the
plate some, not glue, but glaze to stick all the pastries
on the plate and like that, it's not moving everywhere
and it will be stable because we have stairs to
go up, so just to make sure it's coming in front of
the customer properly. (bright cheery orchestral music) So yes guys, don't
forget to clean properly before plating up everything, please. - [Producer] You look very calm. - Looks like it, but inside,
need to be focused... People from outside of pastry can think about our cake as very simple because maybe it looks
simple or it's nothing crazy, but they don't imagine how
hard a job it is, yeah. This job is very, very
challenging for me of course because it's a big name,
it's a big team, big job. I, of course, plan to do
this for the rest of my life because it's not like... It's my passion first so I
plan to do it all my life. (staff gentle chatting)
(uplifting orchestral music) So okay, now it's 4:30, so we sent already a good starter. So we keep going again
for at least two hours but we are done with you today. (inspirational string music)
(bakery tools clinking)
