Reynold Poernomo Captaincy on 100 Guests Pastries | MasterChef Australia

[Music] so today we're doing a high tea challenge we have to make at least five pastry items for a hundred guests we've got three hours to prep and then we've got to travel to the windsor hotel and it's just a lot of pressure to do a lot of little things little tiny things are you happy with the size of these ones randall can you check in a minute so that i can pipe the rest all good we've changed our minds about the size of our profiteroles the first ones were too small um but what's happening with the size of the second batch so i'm going to get on and start piping out the rest of the mixture and get them cooking we need to make at least 80 profiteroles get them in the oven and then it's going to take a really long time to fill them all in glaze and with the white chocolate ganache so i'm definitely pushing it for time you're halfway there guys that's an hour and a half down an hour and a half to go it's a time to ramp it up even more come on tell me tracking red team good i'm about to put the carrot cake into the oven matt how are you looking good we've decided to take some of the advice from the pastry chefs and have a similar element across two dishes billy's tiramisu is going to have a chocolate tart shell and my passion for curd meringue is also going to have that chocolate tart shell billy's making the pastry while i make the passion for a curd ideally i'd like that curd to be a little bit thick have a little taste though it's sweet can you put more passion fruit in there yep so once i've got the flavour right i transfer it to the fridge and allow it to cool down now i just need to make this meringue to finish off my dish the other thing i'm worried about is piping the meringue on and then transporting it i'm really worried about our cakes and our ingredients in the transportation and how they're going to travel if anything were to fall over or spill we're in so much trouble do i just package up all the meringue and then we pipe it when we get there so matthew is going to pipe the meringue at the windsor that's kind of the fragile thing in terms of transportation let's do that to stop the chocolate popsicle i pipe the moose which is going to be the center of the chocolate popsicle and amy tells me to check the pastry for the hazelnut praline tart reynolds this pastry i think is too soft too soft i've definitely underestimated being a captain it's hard hard work all right do it again but please just make sure it's i won't put any water in this one people are coming with your questions back and forth that's fine yeah and you just got to have like multiple eyes multiple ears everywhere you got to answer questions fix everything and you've got to do your own job as well what's wrong with you not work pastry is not working amy's doing it again okay that's all right we'll be okay hopefully yeah pastry is going to be crucial to the hazelnut praline tart because it's going to be the flavour it's also going to be how it looks on the plate they'll all be done promise i've got my rhythm now billy you're trekking okay i'm just going to graze these with canola like cooking spray a hundred times faster so okay she confident they'll come out babe i am worried about billy getting through everything that she has to get through today um you know asking her to do 170 targets is a huge ask all right billy talk to me i'm rolling out all of the pastry i'm five down one hundred and to go i've never made this much pastry before so it's quite scary because it's across two of the dishes i'm looking at the speed you're working yeah there's no way you're going to be done okay what you've got to remember is the commercial lesson of roll roll roll cup cup cup cup fake bait make sure time's really ticking at the moment billy's taken on a massive task doing all the pastry shorts for her dessert and for mine as well and i think we've really underestimated the amount of time this is going to take are you listening to that rest of the team yeah yeah she has got a massive job and currently ain't going to be finished i'm coming over billy i'm coming over i'm really concerned and i'm just not sure that they're going to get done we got a lot of pastry and a lot of panic and there should be 45 minutes to go don't forget you need to pack as well huh [Music] yes i'm doing the tapioca and lime dessert it's pretty simple really as a dish i just need to make sure that all the elements are perfect while i've got the tapioca cooking i need to make a beautiful lime curd to go as one of the layers in the dessert i'm going to triple my recipe so hopefully that will be enough to fill the 80 marines that we have to plate up today matt where are you at with all your stuff talk to me i'm helping billy now with the tart shell so we're working on tart shells for both of our desserts curds in the fridge i haven't started on the meringue yet because if we don't have tart shells we don't have anything yep morang will be the last thing i do billy's got a lot of a lot of pastry shells to make um and she's really struggling at the moment so she needs she needs my help now we need to get these tart shells done quickly because we only got about 45 minutes to go we need to uh cook them uh fill them and then have them packed and ready to go in the next 45 minutes looking across the billy matthew i can see them absolutely just pushing through those pastry shells the first batch have gone into the oven [Music] i think that they're actually gonna get it done like i'm feeling really confident that they'll be able to get those pastry shelves finished billy and i pushing on we're going to get this done we're not going to let rose down running out of time here like really running out of time i was hoping that we can pack him within 30 minutes to go but we're still pushing we're still cooking i have to coat the popsicles with cocoa butter and dip them into the popping candy amy is still buying baking her tarts i've got to get everyone to finish their jobs they've got to move really fast when anyone's free quickly put your hand up and i'll sign another job for you i think the profitables look good but we still have to assemble all of our dishes ready to take to the hotel so we've definitely still got loads of work to do the profederal production line starts out pretty well i'm making holes and piping the filling in and then amy's glazing them and putting on the freeze-dried raspberries but amy's still got other things that she needs to be working on please need to come out i've got a cooling tray here she's still got little pastries in the oven and the little tarts still need to get assembled [Music] hello names these ones are probably a little bit clumsy so i'm hoping to push through and get a few extras i'm definitely worried about the consistency of how these tart cases are being baked they're darker at the back than they are at the front and i'm hoping that i can pick out the good ones and put up a beautiful element on our tear everyone's doing great come on guys keep pushing i want to start packing as soon as we can close up i'm tasting my test straw bread and it tastes a little bit like rosemary but not heaps like rosemary we might need a little bit more need more i'm really relieved i did the test i'm just gonna add some more rosemary and then i should be able to just go ahead and bake all my biscuits what are you doing with your greased cheese you're just piping it on we've only got 30 minutes to prep at the windsor so we need to just do everything that we can in the masterchef kitchen i'd rather do it there just to make sure that it's not going to fall over okay you're piping and match piping so i don't want anyone else doing anything else it's pretty simple guys it's not really 30 minutes it's not leaving the building you should be assembling you should be finishing come on let's go half an hour i need someone to help me demold these amy yeah um when you're done with that one start assembling your chocolate tarts our plan today is try and get as much done as possible in this kitchen so we've got amy's tart shells all lined out and we're putting a little bit of the hazelnut praline in the bottom of each tart shell and then i'm going to pipe in a little bit of that rich chocolate ganache on top just need to pipe a little bit in each tart but the tart shells are not like i pictured them they're all a little bit different in shape how do you want this to sit right just give a little give them a little tap yeah a little peek so the plan is to make them look really beautiful on top and hopefully we'll be able to get these ones past the judges push push punch [Music] the clock is just going ridiculously fast today guys can we start packing entrees as soon as you're starting to get things done let's get them on trays got to get 170 chocolate pastry shells out of these tins oh god they don't want to come out they're just sticking in there this is the biggest disaster i've seen in the masterchef kitchen with 15 minutes to go you're still cooking guys you need to be packing come on you're not coming out we have to serve the judges five desserts today and we've only got three because the pastry shells haven't worked it already no maddie they're not gonna come out i feel really awful because you're not only letting yourself down you're letting you know four other people down rose um these shells are sticking into the um casing i think they're like yes i've got 15 minutes to get everything packed up if we don't get it packed up within the next 15 minutes we can't take it so we want no tarts we've got to fix this if we go and get five dishes up then it's elimination for the red team you

Channel: MasterChef Australia

Views: 1,467,817

Keywords: masterchef, masterchef australia, masterchef australia season 7, #masterchef, master chef, how to cook, masterchef australia season 7 episode 39, masterchef australia s7 e39, masterchef australia 2020, #masterchefaustralia, master chef australia, #howtocook, australia masterchef 2020, masterchef 2020, Gary Mehigan, George Calombaris, masterchef australia reynold, masterchef australia reynold poernomo, masterchef australia team battle, masterchef australia reynold team challenge

Id: fpvOPy6k7Ec

Length: 9min 49sec (589 seconds)

Published: Mon Feb 08 2021