Bake Off: Crème de la Crème

Bake Off Crème de la Crème
Genre Cookery
Reality Competition
Directed by Emma Reynolds
Presented by Tom Kerridge
Judges Benoit Blin
Cherish Finden
Claire Clark
Theme music composer Tom Howe
Country of origin United Kingdom
Original language(s) English
No. of series 1
No. of episodes 5
Production
Executive producer(s) Anna Beattie
Richard Bowron
Richard McKerrow
Producer(s) Kate Baller, Laura Smith
Location(s) Welbeck Abbey
Running time 60 minutes
Production company(s) Love Productions
Distributor BBC Worldwide
Release
Original network BBC Two
Picture format 16:9
Audio format Stereo
Original release 29 March 2016 (2016-03-29) – present
Chronology
Related shows The Great British Bake Off
External links
Website

Bake Off: Crème de la Crème is a British television baking competition on BBC Two featuring teams of professional pastry chefs put against one another through two different challenges. The programme is presented by Tom Kerridge, and the competition judged by Benoit Blin, Cherish Finden and Claire Clark.[1] It is a spin-off from The Great British Bake Off, and the eight-episode series was first screened on BBC Two beginning 29 March 2016.[2]

Format

The series is a competition between teams of professional pastry chefs from high-end hotels and restaurants, as well as supermarkets, armed forces and other companies and organisations. The competition aims to find the finest pastry chefs in the country, who can turn the ordinary into the extraordinary and can create desserts that have "stunning visual impact, phenomenal flavour, and texture."[2] Fifteen teams of pastry chefs are chosen for the competition, with three pastry chefs in each team, one of them the team captain. In the heats, the three teams are given two challenges and are awarded marks from the three judges for each of their creations, the team with the best total score after both challenges is guaranteed a place in the semifinal. The team with the highest total score throughout the whole of the heats is also guaranteed a place within the semifinal.[1]The competition was filmed at Welbeck Abbey in Nottinghamshire.[3]

Miniature Challenge
In this challenge each team have to create a batch of 3 different types of miniatures. All must be uniform in appearance, finished to the very highest professional standards and will only have three hours to make all 108 pastries. Each miniature is marked out of 30 with a total of 90 points available.
Showpiece Challenge
In this challenge each team are asked to reinvent a popular British dessert and present it as a fine-dining showpiece display. Each judge has 50 points they can award with a total of 150 points available.

Episodes

     Team got through to the semi finals
     Team with the highest total score in the heats
     Team was the series Winner

Episode 1

Team Pastry
Chefs
Miniatures
(Framboisier, Paris-Brest, Petit Gâteau-cylinder)
Miniatures
Scores
Showpiece
(Apple crumble & custard)
Showpiece
Scores
Total
Restaurant Associates Neil
Alice
Paula
Raspberry mouse, pistachio frangipane & meringue
Praline mouse & coffee crème pâtissère
Chocolate caramel mousse, coconut dacquoise & mango and passion fruit brûlée
20
15
16
51 Apple and caramel mousse, apple chunks & vanilla brûlée 26
24
30
80 131
The Grove,
Hertfordshire
Reece
Ben
Lauren
Raspberry and lavender jam & yoghurt and honey mouse
Almond brittle & rum caramel
Orange mousse, tuile biscuit & orange and chilli curd
21
18
10
49 Apple mousse, caramel mousse & sablé breton on a white chocolate tree 23
21
24
68 117
Marks & Spencer James
Graham
Makiko
Raspberry mousseline, tonka ganache & vanilla cheesecake tube
Hazelnut and espresso praline
Smoked chocolate parfait, yuzu ganache & peanut butter feuilletine
10
19
17
46 Bramley and fenel purée, calvados parfait & sabayon custard 28
34
32
94 140

Episode 2

Team Pastry
Chefs
Miniatures
(Opera aux fruits, Babka knots, Petit Gâteau-sphere)
Miniatures
Scores
Showpiece
(Trifle)
Showpiece
Scores
Total
British Army Liam
Andrew
Ian
Raspberry and chocolate ganache & pistachio créme mousseline
Salted caramel & pecans
Lemon and poppy seed sponge & lemon gel
15
14
18
47 Strawberry jelly, genoese sponge & sherry syrup 32
32
31
95 142
Savoy Hotel Felicien
Irina
Loic
Bluberry joconde & yoghurt mousse
Raspberry jam & lemon zest
Yuzu and mango mousse, jasmine ganache & chocolate sablé
11
11
4
26 Matcha sponge and mouse & cherry jelly 29
31
31
91 117
La Pâtisserie des Rêves Kumiko
Anais
Jennie
Dark Chocolate ganache, pistachio joconde & cherry buttercream
Matcha tea butter & dehydrated raspberries
Sablé breton biscuit & yoghurt mousse
18
17
13
48 Pear bavarois, elderflower jelly, gin sponge & quince coulis 22
14
28
64 112

Episode 3

Team Pastry
Chefs
Miniatures
(La Petit Antoine, Macarons religious and Petit Gâteau-pyramid)
Miniatures
Scores
Showpiece
(Lemon meringue pie)
Showpiece
Scores
Total
Julien Plumart
Boutique Et Salon De Thé
Julien
George
Sian
Raspberry and chocolate ganache, Chocolate Chantilly cream & raspberry yolk
Lemon Chantilly cream & chocolate and hazelnut mousse
Strawberry compote & balsamic jelly
16
10
10
36 Raspberry, rose and lychee sorbet, lemon curd & hazelnut-topped tonka bean pastry shells 16
18
22
56 92
Gleneagles Hotel Neil
Melissa
Tomas
Hazelnut croquant, chocolate mousse & tonka bean cream
Apple jelly, caramel chocolate & white chocolate and apple ganache
Strawberry and chocolate base, strawberry liqueur mousse & strawberry buttercream
13
14
12
29 Sablé breton biscuit, yuzu mallow & lemon curd 27
27
26
80 119
Boulangerie Jade Christophe
Josua
Valeria
Chocolate croquantine, Chocolate daequoise & Chocolate Chantilly cream
Blackcurrant and vanilla mousseline & Blackcurrant jelly
Plum purée & vanilla bavarois
17
22
14
53 Lemon mousse, lemon curd, lemon glaze 23
27
27
77 130

Episode 4

Team Pastry
Chefs
Miniatures
(Saint Marc, Sfogliatelle and Petit Gâteau-dome)
Miniatures
Scores
Showpiece
(Sticky toffee pudding)
Showpiece
Scores
Total
London Hilton on Park Lane Sajeela
James
Sam
Biscuit joconde, chocolate mousse & vanilla cream
Rum ricotta, raisins & orange zest
Chocolate ganache, orange mousse & chocolate rings
13
23
19
55 Date sponge, caramel and plum jelly, vanilla mousse & brandy snaps 26
31
32
89 144
Squires Kitchen Mark
Helen
Samantha
Chocolate joconde, Amaretto Chantilly mousse & Chocolate macaron
Ricotta and semolina pastry & cinnamon and orange
Pistachio dacquoise, cream and raspberry coulis, vanilla mousse & crystalised pistachios
15
12
19
46 Date sponge, toffee mousse & vanilla cream 29
33
31
93 139
Comptoir Gourmand Patisserie Sebastien
Christian
Laure
Joconde sponge, rum chocolate cream & Chantilly cream
Ricotta, lemon, cinnamon and orange semolina & crushed pistachios
Sablé biscuit, apple tatin & chocolate glaçage
7
15
12
34 Black treacle dacquoise, date and apricot compote & caramel mousse 13
13
18
44 78

Episode 5

Team Pastry
Chefs
Miniatures
(Coconut Dacquoise, Breton fruit tartlets and Petit Gâteau-cube)
Miniatures
Scores
Showpiece
(Chocolate cheesecake)
Showpiece
Scores
Total
Celtic Manor Resort Karl
Amit
Ffion
Coconut joconde, mango and coconut ganaches, coconut mousse & Swiss meringues
Orange and thyme sablé, créme chiboust & Summer berries
Granola crumble, lemon sponge, lemon, poppy seed and ginger buttercream, blueberry buttercream & blueberry gel
11
14
13
38 White chocolate and mascarpone mousse, ginger beer panna cotta, orange jelly & chocolate and orange streusel 20
18
23
61 99
Panoramic 34 Tomas
Simon
Victor
Coconut dacquoise, chocolate crémeux, coconut mousse & passion fruit bavarois
Orange diplomat cream, almond streusel, mixed berries & bitter orange glaze
Mint and pistachio sponge, chocolate mousse & a pistachio tuile
13
14
12
39 Hazelnut sponge, chocolate soil & chocolate cream cheese. 23
24
26
73 112
Chocolatiers Stephen
Nelson
Stefan
Coconut meringue, coconut mousse, pineapple and rum jelly & pineapple crémeux
Mascarpone and pepper mousse, fresh figs & roasted blackberry
Pecan nut streusel, yuzu jelly & pecan and praline cream mousse
18
14
12
44 Chocolate sablé, chocolate cream cheese & chocolate mousse 27
28
26
81 125

Critical reception

Early reviews were largely negative, with many reviewers comparing it unfavourably to The Great British Bake Off, suggesting that it had lost the crucial elements that made the original Bake Off a success.[4] Michael Hogan of The Daily Telegraph complained that the new show "bore no resemblance to it whatsoever, thus seemed to be merely piggybacking cynically on the Bake-Off “brand". He also found two of the judges' accents as well as the scoring system "impenetrable", the baking "bafflingly scientific" and the teams not "terribly likeable". He concluded that Creme de la Creme "was nice but dull", and that as "a Bake-Off spin-off, it was a soggy-bottomed disaster. "[5] Many of the viewing public concurred with the assessments of the critics and found the show lacking the "charm, fun and warmth" of the original.[6] Chitra Ramaswamy of The Guardian thought that when the professional version of Bake Off gets serious means that "it gets silly", and he "found the format convoluted, which telly like this should never be."[7] Gabriel Tate of The Times found the show a to be a "bloodless, uninvolving affair at once frenetically busy and yawningly free of incident, full of astounding technical proficiency and jawdropping invention, but devoid of passion and identity."[8]

Ratings

Official episode viewing figures are from BARB.[9]

Episode
no.
Airdate Viewers
(millions)
BBC Two
weekly ranking[10]
1 29 March 2016 4.43 2
2 5 April 2016 3.962
3 12 April 2016 4.00 2
4 19 April 2016 3.74 2
5 26 April 2016

References

External links

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