- I am dreading this. - [Barry] It's so bad. - Somebody actually made the effort of putting that into a piping bag. - It might be the worst thing
I think we've ever done. - [Janice] (sighing) There is no way to prepare yourself for this. (melodic classical music) - I don't know what to do. - That's annoying! - It looks terrible. We're hiding these. - Ow, what is going on here? - This is a joke. - Where's the dish? - This should be really obvious. - [Janice] Oh, dear, oh, dear. So here we are in a
social-distancing Pass It On. Boys, are you ready for a theme? - I've missed that voice. - [Janice] Don't be weird, Barry. Today's theme is pastry. You must create five
delicious, identical pastries. - Oh, hell.
- Choux pastry, we kind of nailed not too long ago-ish. - There's some puff pastry
already pre-rolled out there. That sounds good. Janice, do we have an order? - [Janice] Due to the poor
effort and lack of standards in our previous brunch-themed Pass It On, I would like to entrust James as the leader of this challenge,
he will choose the order. - I think she's got a favourite. - You know she's got a favourite. (melodic rock music) - [Janice] One by one, the
guys will have 10 minutes to contribute to the same
dish, which will be judged a pass or fail at the
end of the challenge. (electronic buzzing) - Hi, I don't necessarily
want to use pre-made pastry. The five individual element
is kind of patisserie, so I'm thinking like five little cakes, that all look exactly the
same and we make one sponge and then we kind of cut
it out into like squares and then the guys can make
like a buttercream or something to go in there, I've got some rhubarb, I thought a rhubarb jam
would be really nice. I think the real difficulty here is gonna actually be relaying
information to people and then actually understanding
what I want to do. So I'm gonna cream the butter and sugar. I've got some eggs, I'm
gonna put the eggs in. Also I'm gonna put some food colouring in, 'cause I think it would be really nice if you kind of like go into it and it's like bright pink or something. ♪ Gotta be quick ♪ - [Janice] Everything
seems to be going well. - [James] Ah, ah! - [Janice] I spoke too soon. - Janice, Janice, you put me off, Janice. I cracked like half an
egg shell into the mix, oh no, that's never happened
to me before, oh no! (dramatic opera music)
Oh no, oh no! Oh no! Oh no, oh, no! Oh no, oh no! Oh no! It's fine, it's fine, I'm not
much of a baker, you know. I don't think I beat
the butter and the sugar together enough, but I
don't really care anymore. Basically my aim of this
is to get the sponge in, 'cause I know it's gonna
need like 20 minutes, right, the orange goes in and a
little like splash a milk. What have I got, one minute 45. I need to line a baking tray. Oh, there's a lot of flour that
has not been folded in here, we're good though, we're fine. So I want quite a thin layer. Oh, my goodness me, this was a silly idea, we could've just used ready-made pastry and it would have been fine,
that's going in the oven. I need to look like
I've done something more than just do pastry, so I'm gonna do this. (electronic buzzing) I didn't even put
red food colouring in it. I'm going to give myself a four out of 10, because I'm not sure I did a great job. Can Ben fix it in the middle or does he need to be next to fix it? I think Barry next and then Ben and then Mike and then Jamie, I wanna put Jamie last, 'cause they should pretty
much be constructed by then, so he should just have to choose a plate. Although you guys will find it funny, if it's not constructed by then, so I think everybody will
win if Jamie goes last. Barry. (melodic upbeat music) (electronic buzzing) - Oh, that's a delicious
batter, what's it gonna make? I don't know, are we making cake? Is cake a pastry? And he's making one, one big cake, the aim was to make five. Oh, what is he expecting us to do? Don't want it, could do with it, but I may as well make some components to go with those cakes, so
we have some rhubarb here, so let's put that on the hob, okay. Water, get that bubbling away, let's get some lime
juice in there as well. - [Janice] Lime, are we sure? - I don't know what this is for, it's gonna make some sort of
rhubarby, jammy sort of thing, something tart. We need some sort of icing
with this, I suppose. We're gonna make a
meringue of buttercream. Sure. (melodic upbeat music) First to do, separate eggs. I've used the wrong bowl. I think I can get some sugar in as well. Last time I made this,
I did four egg whites for 300 grammes of sugar or
then a butt tonne of butter. To think this can go in here,
I know it seems bonkers, then we start whisking them up. I have no idea really what
James is aiming to make here. (electronic buzzing)
What have I done? Have I ruined that? - [Janice] Barry, stop whisking. - Oh yeah, stop, that is a good point, that was just a, sorry, Jan. I'm gonna have to give
myself a four out of 10, because I could have done better. Ben! ♪ Come on ♪ (melodic upbeat music) (audience applauding) ♪ Come on ♪ (light melodic music) (electronic buzzing) - Ooh, something smells good already. Dare I open it? I can smell it, I think I'm
gonna have to have a peek. That looks good, it's
charred around the edges, but I think we've got there a sponge. Whatever we use it for,
we're gonna want it cold, so let's get it on a wire rack. We've got lime, rhubarb and lime, really? So rhubarb is really sour, I don't think that's been
sweetened, but that's okay. So there's a pastry out,
that might be a clue, I wonder with this theme, whether we're talking about
pastries as in patisserie or pastries in must have pastry. It's very possible that if
we were to cut that out, five little discs, that could be the base to something that we
tower and make wonderful. What's this though? Like a buttercream maybe, but I don't think we want a buttercream. So while I'm thinking
about what's happening, I'm gonna do something productive. Don't know if it's been weighed out, it's gonna be an awful lot
of butter for this amount. This is a time-consuming task, I'm not sure if this is the
best use of a chef's 10 minutes. But the clues were left,
so I'm going with it. Okay, if I don't do
something, this is gonna be. (sighing) - [Janice] Oh dear. - I think that's what that was for, because rhubarb is not
looking very rhubarb coloured, which it quite often isn't,
if you cook it out like that. Okay, let's make a rhubarb puree. We'll get it nice and smooth. That absolutely needs to
cool down and quickly, but that fridge is full, let's hope the freezer has some space. With 42 seconds, I need to
give Mike, who's next a clue, the bottom of this is going to be sponge, with sponge in the bottom,
we can then fill it with some of the rhubarb puree, he'll get that it's somewhere, especially if I've got ice there. (electronic buzzing)
Freezer, rhubarb. He's gonna finish it with
this, which if I had more time, I would also have got into the... that was a waste of 10
minutes, four out of 10. Mike! (mellow melodic music) ♪ He's the man ♪ (electronic buzzing)
- Okay, okay. So we have a batter. Ooh, uh, eggy, buttery batter. - [Janice] I can't tell if he liked that. (laughing) Okay. Okay, we've got sponge in a circle with a little bit of rhubarb
on it, what are we doing? Ice, icy water, um. - [Janice] Think about this, Mike. - I need to base it, oh,
I need to do something, so maybe, hm, where's the rhubarb? Oh, that, uh, that is tart. Okay, rhubarb, this is a buttercream and it is not buttercream-ish at all. It's a cake, it's not pastry,
like where's the pastry? There's the pastry. Did we forget to do the pastry? - [Janice] More like ignored. - It's too late. What's happening with this? This is so runny. I'm just gonna, oh, I
don't know what to do, I'm just gonna chuck it in. I think it needs some more
butter, I've ruined it. - [Janice] Yes, Mike, Barry's
making enough for 50 pastries it seems, you'll need another whole block. - Please thicken, I beg you, oh no! Oh, my goodness, this is not working. Please thicken! I am panicking hard. Right, that's not doing
anything and I don't care. Look, here we go, right, let's
do something, Mike, come on. Oh, poor Jamie, I've never
said that in my life. Let's layer this up, I'm really
worried about that cream. - [Janice] You and me both, Mike. - I'm gonna put a layer of rhubarb here, I assume that's what I'm supposed to do. Looks are everything, so I'm gonna wipe the insides of these, because they need to be clean. This is really worrying
me, it's too runny. I don't know whether it
needs any more butter, I don't know, I don't know what it needs. Ah, screw it, do you
know what, it's going in. Well, let's get a baking tray. If Jamie thinks that that's
got to go in the oven, I'm gonna cry. (gasping) Nope, no, that's it. He's gonna have to move those. I'm gonna do him one, this is terrible, this is probably the
worst fail we've ever had. (electronic buzzing) He is in big, big, big trouble. I'm gonna have to give
myself a minus score, I don't deserve anything
except for below a zero, so I'm gonna have to go for a zero. Jamie! (quirky melodic music) (electronic buzzing)
- Right. That's a sponge cake. Give that an eat. We have (laughing), what are they? We have five circular things. This is a very tart rhubarb. Where's the pastry? Is the pastry already inside here? - [Janice] Jamie. Oh, he got lucky that
didn't fall on his face. - We've not made pastry
in a pastry challenge. Oh no! Oh no! What, I. Oh. No, that's going in the bin, that one. I'm gonna wash this. There's no pastry! Are we taking pastry to mean patisserie? Right, I've got one of those, whatever is left of that
rhubarb puree can go in there. We cannot use that, that is gone, we're gonna have to do something else. Ah, right, what if we got in here? Cream cheese and sugar beaten together. We can do this, we can do
this, we can do something. So flavors-wise, we've got sponge and we've got massively tart rhubarb, so it's okay if this is
sweet, we need some freshness. I saw limes somewhere,
where did I see limes? Limes, limes, limes, limes? - [Janice] Behind you, Jamie. - I'm sure I saw limes, Janice, limes! Okay, so we've got this,
can I pipe that on? No. Oh no, I can't do that yet. We need something to plate these up on. Hoo hoo! How am I gonna get, oh no. Oh, my goodness, what am I doing here? (lively classical music) Sure, I'm gonna get in
so much (bleep) for this. - Looks are everything. - Oh, I am so sorry. The problem didn't start with me, the problem was already here. That's just disappearing
into the rhubarb there, so. (electronic buzzing) The brief was five identical pastries, we have five semi-identical cakes. I'm gonna give myself a three. (light melodic music) (bell ringing) (audience cheering) - I'm nervously excited for this. - I'm not holding high hopes. - I am dreading this. - Okay. (dramatic opera music) - It might be the worst thing
I think we've ever done. - I've never seen anything like it. - [Janice] In this pastry
Pass It On challenge, the boys have created five identical cakes topped with a rhubarb and lime puree, a sweetened cream cheese
frosting and lime zest. - I knew it was gonna be bad. - It's a shame it's on a
plate that's tilting inward. - Why is it on a tilting plate? - It was pretty disastrous from the start and we all contributed
to more of a car crash. - It's like a horrible
twist on what I wanted. - If you had something like this in mind, where's the pastry? - It's five pastries, it's not pastry, like little, dainty petit fours. - Right.
- That's what I had in mind. - I think that's been lost
somewhere along the way. - So James did sponge.
- It is sponge, there was rhubarb chopped on a board. Got that just bubbling
away, squeeze of lime. - Into sour rhubarb went lime juice. - It's the flavour triangle, Ben, come on. - I love that somebody put
that into a piping bag. Should we eat this?
- Yeah. - Oh, it's slopping everywhere. - Cheers. Bloody hell. (lively classical music) - Save that for later. - It's so bad. Don't film it. - Cheers, mate. - Cheers. It's tart. - Has that rhubarb seen any sugar? - No. - It's not a bad sponge.
- It's a lovely sponge. I can't taste it over the rhubarb though. - Had the rhubarb puree been
folded into a cream cheese or a meringue buttercream,
had that succeeded, that might've worked. - I genuinely think taking some
of the learnings from today, that we can make sure that
this never happens again. We've just got to really
think about these things. - You really shouldn't
promise that to anyone. - It's so true. - My presentation is terrible,
it always has been terrible and I need to work on that and I could have looked
at things like texture and gone, it's missing something crunchy. - This might not be the
platform to try something new, stick to what you know and try and take it as far as you can and don't just leave it for
the next person to work it out. - Well, what did you score yourself, mate? - Oh, I fully expected
this to be a failure, so I scored myself a four. - I scored myself a very
generous four on reflection and then also a miserable, miserable fail. - It's also very much a fail
and I gave myself a four. - I scored myself a zero, I did nothing. I put the rhubarb on top of
there, I didn't even taste it. - I scored myself a three, it's a fail. - It's a resounding fail. - It's definitely a fail. (sad trumpet music) - We're gonna be better next time. I say that every time. We're gonna be better next time. - I knew we'd peaked with croquembouche. - We peaked on croquembouche. - To be honest, we're
never gonna match that. - [Mike] Outside of this stupid format, we do actually make good stuff, promise, one of which is our brand
new club book, "CBA two," it's the next iteration of our bestseller, "Can't Be Arsed To Cook" and it's packed full of recipes,
kitchen cheats and hacks for when you just CBA. Members with the book upgrade, we're getting ready to ship
yours at the end of this month and everyone else, it's
available on pre-sale now. These are gonna go quick, so
make sure you don't miss out. And now for a blooper. - I picked what I thought was
a beautiful, round, flat plate that we've got, black, flat plate. What I realised at that point was there was not the same
amount of rhubarb puree on top of each cake, one
of them had three times the amount of rhubarb puree
on as any of the others. So as soon as I put it on the plate, all the rhubarb puree went uh and slid over off the cake. - [Mike] That was the one that you did. - No, it wasn't. Oh, no, was it, was it that one?
