Bfmcd10

I watch the French version of this show and I really like it but I find it hard sometimes to believe or understand how non professional manage to work so fast. Making an "entremet" with 4 or 5 different preparations and freezing it in a domestic fridge in less than 2 hours? So is everything done in real time or do you prepare things ahead (like weighting all your ingredients) or are the fridge just for the show and you have professional cooling gear hidden behind? (Sorry if I'm not using the right vocabulary! )

Thnks for your answer. I guess that what is a bit confusing is that the show is edited and you obviously don't see every steps in sequence. So you have the wrong impression of timings!