In the second semi-final, the teams must each create six perfectly uniform buche entremet - large log-shaped sharing desserts comprising multiple layers of flavours and textures. At the same time, all the elements required for their live table plated dessert must be prepared. At the end of the challenge, the teams are asked to perform a three-minute piece of gastronomic theatre in front of judges Cherish Finden and Benoit Blin, evoking the theme of orchard fruits. For the showpiece, the teams must build an incredible centrepiece made entirely from sugar, based on the theme of a jungle paradise. They must also create three types of mouthwatering confectionary - 240 sweets in total. After all that, the points are added up and one team has to bid farewell, whilst the other wins the remaining place in the grand final.