Angus Deayton presents the second semi-final, which begins with the teams having to create six perfectly uniform Buche Entremet, a large log-shaped sharing dessert, with multiple layers of flavours and textures. At the same time, they have to prepare all the elements needed for a live table-plated dessert, a three-minute piece of gastronomic theatre in front of judges Cherish Finden and Benoit Blin. In the final challenge, the teams are tasked to make a centrepiece made entirely from sugar, with one group making their way to the grand final.