- 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!
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?