The four best cooks from yesterday’s mystery box challenge arrive at Lune croissanterie in Fitzroy for a pastry challenge, where the pastry is already made.

The judges chat for a bit, Jock obnoxiously says “kwason” a few times, and then Kate Reid, Lune’s queen of croissants casually mentions that Lune does a CROISSANT DEGUSTATION, after which the Lune website crashes as thousands try to make a booking. Thanks a lot everyone, the next slot we could get was 2037.

The lines at Lune are gonna be extra long this weekend #MasterChefAU

— AnushkaB අනුශ්කා (@nushyb) June 10, 2021

Kate explains the eight different pastry shapes used at Lune, including the all new half pipe, or as we like to call it, the half sauso roll.

The contestants each pick a pre-made pastry shape, Kishwar goes classic with the croissant, Tommy chooses the danish, Linda goes vol-au-vent and Depinder picks the half pipe.

The contestants have 90 minutes to literally fill a pastry case in what must be the cruisiest challenge in MC history. Seriously, just whack some ham and cheese in there, have a nap, and you’re done.

Maybe tomorrow night they’ll make their own sandwich at Subway.

90 minutes to fill a croissant? Am I missing something? #MasterChefAU

— Assistant to the gaffer (@walkdenhorlock) June 10, 2021

There’s basically no failing today and everyone puts up a winning pastry dish, because how can you not when you’ve got a three-day Lune croissant as the base? You could put Pete’s Yarra River-inspired mussel emulsion in there and it would still be fine.

Kishwar puts together a Kolkata croissant, filled with a spiced cream diplomat and ricotta filling. Linda impresses with a mushroom and red curry vol-au-vent and Depinder goes all out with a ginger, chai and poached pear half pipe.

“Your pastry is perfect!” Andy says to Linda, even though she didn’t make it.

None of them can take credit for the pastry! #MasterChefAU

— Brandon Black (@Serious_Black96) June 10, 2021

But there’s no beating Tommy’s banh mi danish, filled with mushroom pate, spring onion mayo, rare beef and pickled veg, it’s the French-Vietnamese mash-up we never knew we needed. It’s so good, Kate says she’s taking the recipe and putting it on Lune.

Join us on Sunday night in a two-round elimination challenge, when contestants will compete in pairs against each other.