Punk Princess of Pastry Presents A 74 Step Dessert | MasterChef Australia | MasterChef World

you think enough wow it looks really  really good to know eat chocolate work   it is it's great looks amazing I know you're  happy I know you're relieved I don't think   you were prepared to find yourself in  this pressure test on a day like today   you can find yourself just going on there  as I say with you uncle what we go under nothing left my job I know so I could live  with my mother we focused on food for master   chef before coming in I don't know what  I would do if I was to leave I've no idea   [Music] Harry we we know you've got the skills we  know that there is a possibility that you could   win this competition whatever happens - there  you go - keep you chin up good cook trust in   your skills and you know what at the end of that  cook with 15 minutes to Cairo I don't think any   of us thought you're gonna put up that dessert  [Music] [Laughter] [Music] so we're gonna we're   gonna tuck you nothing you have to do the honors  Amal yeah smash perfect I would love you may we   got to do this seven we we know what it's your  mess what a pleasure after three hours of blood   sweat and tears to be honest destroyed it dunt  dunt throw it down to you outright do it oh really   who would have thought hey Harry look honestly  you did amazing really really well look how thin   that chocolate is as well awesome great stuff  hold on Harry see you mate thanks Gus [Music] the thing that pops on the plate straight away  is that Kurt it's just really delicious it's   the sparkles it's full of fruit yeah great that's  like a massive highlight for me it's just so soft   and really really yummy yum-yum then it sets the  tone I think for the rest of the dessert longer   the beautifully smooth and delicious mousse I  think he's done a really good job all of the   elements inside this dessert the thickness of  this chocolate is wonderful yes the financier I   think he did a really good job with that and I was  really impressed that he did it again meringues   are not happy with they taste okay it's just the  piping consistency do we think it'd be sitting   here could be only negative we can find on Harry's  dessert is the piping the rang honestly overall   all the textures and stuff he did a great job  [Music] frog guns let's get the next issue yeah I have 1 1 1 dirham intact and one's a  little bit cracked that's good enough I'm happy with everything but as I'm piping my  mascarpone vanilla mirth I can see that it's   really runny I've just got to go with this I  don't have another one to use so this is it   I stopped putting the darn over the top of  the desert and I can see where it's cracked   I get the white chocolate graffiti disks  and I start trying to cover it up so I   know the judges are gonna see it but if  I can hide it a little bit then I'm happy   with that I look down at my dessert and  I've got the three holes through it I've   got every single element on the plate  and I'm just I'm so happy with myself oh that was a wild ride definitely was does it  make you realize how important the competition   is to you definitely it does reality sets  in when you walk your dish up here and you   presented to the four of you this could be  it and if I was to leave today I'll walk out   those doors with my head held high because I  honestly couldn't have put in any more effort   than what I did fingers crossed yeah time for us  to taste do you like to do the honors yes please   [Music] ha hi there that's gonna splatter  say yeah good does that feel after three   hours of hard work synchro no it's  absolutely incredible thank you you know what I'm immediately struck  by when she brought it in was the   fact that she'd got the holes in the  dough which just lightened the whole   dish up so you can see all the  the beautiful intricacy inside [Music] in terms of the balance of the dish there's  so many things she's done right the thickness   that chocolate is fantastic you know I can forgive  her that little crack on the side of the diamond   because it looked amazing like if that came to  your table you just be properly chuffed curds   great overall I think it's a really good job yeah  I really do yeah I think one thing I'm looking at   that mousse and thinking that looks really wet  the moose doesn't have that full body I reckon   it's more like a custard than a moose it needs a  little bit of it and more robust moose to stand up   to those big flavors it's the only thing I think  we need to put it into perspective three hours 70   plus processes in this dessert it's nice to see  that we're peaking at their most minut detail   it's wonderful shall we get the next one in I'm  being really careful to use this time planning up   to nail the presentation of my dish but I saw how  thin the chocolate was on Harry and Elise's domes   and I'm worried that my mess isn't gonna  smash on the plate with the theater banners [Music] Charlie I love those faces yeah exactly that  was that thrill house of power 3 house and   mayhem it was crazy but like I had so much  fun the joy I got out of making that today   was crazy I know it's not perfect like yours out  of it um I loved it and I think I'm starting to   kind of realize that I want to do something  with him pastry and really really cool stuff   like this but Charlie was such a pleasure  watching you as well you've done a really   really good job thank you I'm so glad this  teaser and his missus actually inspired you   to be a patient thanks to extra bonus yeah  okay well I think we've come to that moment   and let's undo all that good work you don't  sit up little bit lower then three two one did that feel very very heavy when  a table something was heavy and   there wasn't it Thank You charlie thank you guys

Channel: MasterChef World

Views: 4,374,957

Keywords: Dessert Showdown, Gary Mehigan, George Calombaris, MasterChef Australia, Matt Preston, Pressure Test, cooking show, masterchef, masterchef australia, masterchef australia season, masterchef world

Id: Lp33wRcJhDA

Length: 8min 29sec (509 seconds)

Published: Tue Mar 05 2019