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Halloween Baking Championship Season 11 Episode 3
#HalloweenBaking Championship
#RealityTVDeep
#HalloweenBaking Championship
#RealityTVDeep
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🎥
Short filmTranscript
00:00:01Previously on Halloween Baking Championship.
00:00:04Oh!
00:00:06The bakers sculpted disturbingly
00:00:08lifelike bodily organs.
00:00:09Very fancy.
00:00:10There are other bakers, they're afraid of me,
00:00:12and I'm good without.
00:00:14What?
00:00:15Jake's baklava cheesecake lung
00:00:17earned him a $1,000 bonus.
00:00:20But Melanie, Oksana, and Nina
00:00:22danced on the edge of elimination.
00:00:24Being in the bottom three,
00:00:26second time, such a big stress.
00:00:28And in the bake for your life showdown,
00:00:30Nina was banished from the manor.
00:00:33This is so much harder
00:00:35than anyone would ever imagine.
00:00:49So, I came back after bake for my life.
00:00:52I honestly don't want to go back there ever again.
00:00:56I feel so motivated.
00:00:58I will listen everything what judges say,
00:01:01and I'm gonna make it.
00:01:03Bakers, I don't mean to alarm you, but I think there might be a ghost in this house.
00:01:09And I just ran into it, or through it, I don't know.
00:01:14Now that I think about it, it's almost like a cool opportunity, because I've always wondered how a living thing transforms into a ghost.
00:01:24Bakers, for your hot to heat challenge, you must create a dessert that depicts someone or something undergoing the transition to a ghost.
00:01:39Uh, lady, explaining the challenges is like my thing, you know what I mean?
00:02:00You know what I mean?
00:02:01All right, bakers, each of your ghost transformation desserts must feature a different type of chocolate.
00:02:07Chocolate?
00:02:08Milk, dark, white, or blonde?
00:02:11Blonde?
00:02:12What is blonde?
00:02:13Did you know that blonde chocolate exists?
00:02:15Because I didn't know that blonde chocolate exists.
00:02:18To find out yours, you'll reach into one of those jars of ectoplasm back there.
00:02:23Oh, no.
00:02:24Yeah.
00:02:25Ew.
00:02:26Oh.
00:02:27Yeah.
00:02:28$1,000 goes to the winner of this haunted heat.
00:02:31Wow.
00:02:32While the bottom three bakers square off in a bake for your life challenge.
00:02:37And one of you will be evicted from these haunted halls.
00:02:42Are you...
00:02:43It looks like you're keeping your head from exploding right now.
00:02:46That is exactly what I'm doing, John!
00:02:49All right, bakers, you got two and a half hours to create your ghastly, ghostly desserts.
00:02:55And the clock strikes bake.
00:02:57Now.
00:02:58Okay.
00:02:59Oh, no.
00:03:00Oh, my God.
00:03:01Oh, my God.
00:03:02Oh, my God.
00:03:03Oh, my God.
00:03:04Oh, my God.
00:03:05Ew.
00:03:06I got dark chocolate.
00:03:07Oh, my goodness, I got the white chocolate.
00:03:09Oh, my God.
00:03:10What are you doing, Cory?
00:03:12Did you say, what am I doing or how am I doing?
00:03:14Those are two different questions.
00:03:15Oh, both.
00:03:16I picked white chocolate out of that green sludge.
00:03:19I'm really feeling good because I'm going to elevate what I've been doing and try to bring
00:03:24something new.
00:03:25So, I feel okay.
00:03:29I'm lying.
00:03:30I'm nervous as hell.
00:03:32I want to win Halloween Baking Championships so bad.
00:03:36Every challenge that goes by, it really is getting more difficult.
00:03:40So, I'd be crazy to say I wasn't threatened by Camille or Allen and Jake.
00:03:44All of them are super talented.
00:03:46They are pastry chefs.
00:03:47And that ain't me.
00:03:48I'm going to do a layered dessert that is going to be a walnut and white chocolate cookie
00:03:53on the bottom, a layer of white chocolate ganache, a rosemary cake, and then caramelized
00:03:59figs, and a balsamic reduction.
00:04:02So, really trying to step things up, show what I can do, not just decorate a cookie.
00:04:07I mean, I am a southern baker, but hey, I can do all this stuff.
00:04:10When thinking about what would be transforming into a ghost, my mind immediately went to my
00:04:15Nana.
00:04:16Me and my Nana were super close.
00:04:18My bakery is named after her.
00:04:19And as a child, my mom, my sister, and I lived with my Nana.
00:04:24One thing that will tell how special she was to me is she left me her house.
00:04:29And that's where I live today.
00:04:33So, to decorate, I'm going to make a modeling chocolate silhouette of my Nana.
00:04:37And on half of her, I'm going to do floral.
00:04:40And then the other half, these wispy pieces, like her going into the ghost slum.
00:04:45So, that's what we're going for.
00:04:48You doing okay, Camille?
00:04:50I'm doing great.
00:04:51I got milk chocolate, and I'm going to make the sexiest ganache that they ever see.
00:04:56What's risky in my desert is it's too good.
00:04:58They're going to want to come back to it.
00:05:00Camille, too good?
00:05:02It's super intimidating working next to Camille.
00:05:05He's a fabulous French pastries chef.
00:05:08He works so quickly and so confidently.
00:05:10It's like the exact opposite of me.
00:05:13Camille, how's it going?
00:05:14What up, Doug?
00:05:15That sounds very different with a French accent.
00:05:19What I don't see, a little thousand dollar token.
00:05:22You haven't won one.
00:05:23Yeah.
00:05:24I want to get the thousand, you know.
00:05:25I'm here to compete, and I'm here to compete until the end.
00:05:28And then, last challenge, the judges told me to do less flavors.
00:05:31So, I'm going to keep it minimalist flavors, passion fruits, milk, chocolate, macarons.
00:05:36So, you're playing to your French base with a macaron?
00:05:39Yes.
00:05:40So, it's where I started, back in Paris.
00:05:42I was just getting out fresh of the high school.
00:05:44Yep.
00:05:45And every Friday, with the money that I had in hands, not much.
00:05:47I was going with a little notebook and then try the macarons along the way.
00:05:51So, you were doing macaron research in high school?
00:05:54Yes.
00:05:55Okay.
00:05:56He majored in macaron.
00:05:57Excellent.
00:05:58Good luck.
00:06:00I appreciate it, John.
00:06:01Here it is.
00:06:02The macaron.
00:06:03The base.
00:06:04You have to make sure that it is a beautiful ruben, and it gives nice textures.
00:06:07You want the shininess, the gloss.
00:06:09And I'm going to decorate it to remind me of my past dog, Joy Joy.
00:06:14The most beautiful Bernese mountain dog.
00:06:16She went cross country twice with me.
00:06:18She was part of my life.
00:06:19When I was going through a divorce and then choosing my bakery, this was a dream.
00:06:23You know, it was like just being able to do my own French baking.
00:06:26But my cafe bakery closed during COVID-19.
00:06:29It was a difficult moment.
00:06:31She helped me going through and she was just the best.
00:06:34Every time I hike, I think of her.
00:06:36She's just right by my side.
00:06:38So today, I'm planning on mounting a large macaron with smaller macarons.
00:06:42And then on top, Joy Joy with wings going from dead to the heaven.
00:06:47Gorgeous.
00:06:48This is for you, Joy Joy.
00:06:50Today, I want to take down everybody.
00:06:53The first challenge, I was in the bottom three.
00:06:55But last time, I definitely redeemed myself.
00:06:58And I was in the top two.
00:07:00I really want to keep my winning streak alive.
00:07:02And I actually would really like to win that $1,000.
00:07:05So I am gunning for it today.
00:07:07I have found this new spirit inside of me that's very excited to compete.
00:07:11Because it's not just about the baking.
00:07:14You have to have the fun.
00:07:15You have to have the spooky.
00:07:16So yeah, a mom from Minnesota could absolutely be super creative
00:07:21and possibly beat some of these really awesome pastry chefs.
00:07:25I got dark chocolate today.
00:07:27And I am going to make a s'mores bar using a pretzel and spiced cookie crust.
00:07:32I added some cocoa nibs in there because I thought it would add a nice little crunch and flavor.
00:07:36Oh, yeah. That's good.
00:07:39Then on top, I'm going to make a dark chocolate ganache layer and a homemade marshmallow.
00:07:44And then I'm going to decorate this with both dead and alive spiders.
00:07:49I want to make it look like an old graveyard.
00:07:52I'm going to have a tombstone with a spooky message.
00:07:55And my transformation is going to be from a living spider into a dead spider.
00:08:01I need as much time as possible to decorate at the end.
00:08:04Are you going to have time to finish everything?
00:08:06Are you sure you're not doing too much?
00:08:08I'm not doing too much.
00:08:09Wait, did you do too much?
00:08:10How many flavors did you use?
00:08:12Three.
00:08:13Hey!
00:08:14Three for the win.
00:08:15Holy cow.
00:08:16I am feeling quite nervous right now.
00:08:18I'm just gathering some ingredients, but I'm just not sure what I want to make from my base yet.
00:08:22So the challenge is all about transformations from the living to the dead.
00:08:27I'm a little bit stressed out because I'm not sure how this really translates into food.
00:08:33So I'm having a challenging time coming up with the direction that I want to go in.
00:08:37This is very nerve wracking.
00:08:39At this point, my mind is blank and I'm just panicking because you've got such a limited time that you're working with.
00:08:45Oh my God, what can I make?
00:08:47I got the blonde chocolate.
00:08:49I don't know anything about blonde chocolate.
00:08:51So blonde chocolate tastes like...
00:08:55Brown sugary with butter?
00:08:58That's awesome.
00:08:59And then I loved the bowls we had to reach into so much that I wanted to make something that looked kind of like it.
00:09:06So I'm going to have a human person dissolving into a bubbling vat of acid with some apple cider slime with tentacles.
00:09:16I'll have a little tentacle reaching out, maybe some eyeballs floating, and it's all going to look like a green ectoplasmic as it's melting.
00:09:24I know I want the fall flavors, and I love pumpkin pie.
00:09:28I'm really, really good at pumpkin pie.
00:09:30I'm going to make a pumpkin pie base, and each of the bubbles is like a pocket of blonde chocolate mousse.
00:09:36I am.
00:09:37I crunched up potato chips and pretzels and stuck them in the middle of all of my mousses so that they get a salty crunch inside each bubble.
00:09:44Freeze up.
00:09:45Two hours left, bakers, in this ghastly, ghostly desserts challenge.
00:09:52Oh, wow.
00:09:53Oh, my gosh.
00:09:54So, my chocolate is blondie, and I think, like, blondie, I will make a blondie, and I think it's really pairs with something really light.
00:10:05So, I think I will do some vanilla cream, and I will do some shredded caramel on top.
00:10:12Right now, we will do the caramel.
00:10:14And then the transition in this dessert is fish.
00:10:18I will do a fish.
00:10:20First sight, a live fish jumping out of the clear water.
00:10:24On another side, she is dead on some toxic environment with blondie ganache plasma coming out.
00:10:32I will try my best, but, you know, I have been baked in this kitchen more than anybody else.
00:10:38It's, I can say, a bad thing and a good thing.
00:10:42I was in a bake for my life twice.
00:10:45I feel so much pressure.
00:10:47I absolutely would love to at least to be not in bottom tree.
00:10:53I have to do my very best because there is no room for mistakes.
00:10:58Okay.
00:10:59We need to melt this.
00:11:01Bakers?
00:11:02How's it going?
00:11:03What do I smell?
00:11:04What am I smelling?
00:11:05Something's burning.
00:11:06Uh, somebody's burning something.
00:11:07Opsana.
00:11:08Whoosh.
00:11:09No.
00:11:10No, no, no, no, no, no, no.
00:11:11Oh, my gosh.
00:11:12Okay.
00:11:13Holy cow.
00:11:14I'm a little worried about Oksana.
00:11:31There was a lot of smoke at her station.
00:11:33Yeah, my caramel burns.
00:11:35I went to temper my, uh, melt my chocolate.
00:11:38But with, with your caramel, you cannot leave.
00:11:42You know, she loves the company.
00:11:44But I have no time.
00:11:47I have no choice.
00:11:48I need to start all over.
00:11:50And I am shaking.
00:11:52My heart is beating.
00:11:53I feel again this huge pressure because I work so much for this moment.
00:11:59I came to United States from Ukraine 15 years ago because my son had sickness.
00:12:06We came for treatment and, um, it was a really difficult time.
00:12:11Every single immigrant will understand what I'm talking about.
00:12:14When you're moving to a different country, everything what you have in your past means almost nothing.
00:12:21You need to start your life from very zero.
00:12:24It made me a really stronger.
00:12:26So I will not give up easily.
00:12:29And just, you have to be best version of yourself this week, Oksana.
00:12:35I don't want to be in a bottom three anymore.
00:12:38It's okay.
00:12:39It's okay.
00:12:40You're amazing.
00:12:43Bakers, if you're falling behind, now is the time to get back on track.
00:12:48Yeah, I gotta get back on track for sure.
00:12:52Jake, are you wearing corduroy in the kitchen?
00:12:55I am and I can feel it.
00:12:56I'm sweating in every crack and crevice there is.
00:12:59They match my shoes, too.
00:13:00Not necessarily.
00:13:01Oh, wow!
00:13:02That's great.
00:13:03Okay.
00:13:04All right, man, let's talk about this challenge.
00:13:05I got milk chocolate.
00:13:06And I'm thinking of doing, maybe my shirt inspired me today, but to kind of do like an herbaceous
00:13:11chocolate dessert.
00:13:12So I'm gonna make chocolate cake with a fennel milk chocolate ganache, chocolate buttercream,
00:13:17and the first animal I thought of dying and becoming a ghost was a snail for some reason.
00:13:22Okay.
00:13:23So I'm creating a snail.
00:13:25I'm gonna add a rice cereal that has died and it's gonna be slithering its way into its shell.
00:13:29It may not pull apart cupcakes to the brand new forever home shell.
00:13:34Oh, the afterlife shell.
00:13:35The afterlife shell.
00:13:36All right.
00:13:37How are you feeling so far?
00:13:38I don't want to get too comfortable.
00:13:39You know, I still want to give it my all.
00:13:41Well, I think the corduroy is gonna keep you from getting too comfortable.
00:13:45Yeah.
00:13:46I'm feeling a little bit anxious.
00:13:48I won the last Haunted Heat.
00:13:49And I think with that win comes a bigger sense of responsibility to keep my momentum going.
00:13:55And the room for air is definitely shrinking.
00:13:58Fingers crossed.
00:13:59One hour, one hour remaining.
00:14:02It's way like get it together.
00:14:04At this point, it feels like time is moving so fast.
00:14:07And I'm a little concerned because it's taken me a while to figure out what I want to make.
00:14:12I'm just finding this to be a very challenging concept to kind of wrap my head around with the whole, like,
00:14:17it's alive, but it's dead.
00:14:18It's alive, but it's dead.
00:14:19And I'm just kind of flying by the seat of my pants.
00:14:22And I've decided to make a vanilla cake with a white chocolate mousse, a white chocolate buttercream,
00:14:27and some mango curd.
00:14:29Maybe I'll put the mousse on top, maybe.
00:14:32And it can look like Canadian snow and it can be a Canadian winter.
00:14:35I can do a Canadian winter, Melanie.
00:14:37Canadian winter, my raccoon can die in Canadian winter.
00:14:39And then it's going to die.
00:14:40And then I'll have a dead raccoon in winter.
00:14:42I love this plan because you've got your raccoon and you're from Canada
00:14:45and you're probably going to die someday.
00:14:47So all of the things.
00:14:48Everybody knows I like raccoons.
00:14:50They're kind of one of my favorite animals.
00:14:52So I'm going to top my cake with a raccoon figurine with an isomalt ghost coming out of the raccoon's mouth
00:14:59to show that he is moving into his afterlife.
00:15:02I need to get this going so I can start working on my decorations,
00:15:05because that's going to take quite a bit of time too.
00:15:07So you got to get moving.
00:15:10I do not want to be in the bottom three today.
00:15:13Forever.
00:15:14Ever, ever.
00:15:15Ever.
00:15:16I got dark chocolate right now.
00:15:20I'm cutting the layers for my cake.
00:15:22I'm going to make a dome shape.
00:15:24It's going to be a dark chocolate flourless cake with banana cream cheese mousse.
00:15:28And then I'm putting a little bit of dark chocolate ganache.
00:15:31And this is a coconut macaron.
00:15:33I'm going to put one layer inside just to give a little different flavor mixed with the banana.
00:15:39Okay.
00:15:40Alan, how you doing?
00:15:41Hi, John.
00:15:42How are you?
00:15:43Let's talk about this ghostly transition.
00:15:45So I'm going to try to represent my grandma in her garden.
00:15:49Aw.
00:15:50She loves to be on the garden.
00:15:53And when she passed, the garden died.
00:15:56I'm going to pipe some dying flowers on the living side,
00:15:59because my grandma is not there to take care of them.
00:16:02And the marigold flowers on the other side to represent my grandma taking care of this garden,
00:16:07even though she's dead.
00:16:09I like that because it's very personal to you.
00:16:11Yeah.
00:16:12A day before she passed, I had to go somewhere else.
00:16:15And she was waiting for me.
00:16:17And I never made it.
00:16:18And the next day, she passed.
00:16:20Aw, man.
00:16:22I'm so sorry.
00:16:24But I know she's with me all the time.
00:16:27So hopefully she's right here.
00:16:28Grandma.
00:16:29Yeah.
00:16:30Help me.
00:16:31Listen.
00:16:32This might be the moment where you sense her presence.
00:16:33You might be.
00:16:34Yes.
00:16:35You know what I mean?
00:16:36Right now, I am starting to decorate.
00:16:39I know this is kind of creepy, but...
00:16:42Don't tell me that's like your grandma.
00:16:44That's your grandma.
00:16:45No, I don't mean to laugh.
00:16:46I'm so sorry.
00:16:47Oh, no.
00:16:48I want you to laugh.
00:16:4930 minutes.
00:16:5030 minutes remaining.
00:16:51Holy cow.
00:16:52I gotta get moving.
00:16:53Ooh, that looks gross.
00:16:55I'm going to make my little doggy.
00:16:57Going to the doggy heaven paradise.
00:16:58I'm really, really, really excited.
00:16:59This is going to make me, like, win the thousand bucks.
00:17:00I feel like we all have to prove something here in the bay.
00:17:01And I feel confidence.
00:17:02I feel happy.
00:17:03The flavors are great.
00:17:04It's clean, minimalist.
00:17:05I'm thinking this is bomb.
00:17:06This is beautiful.
00:17:07How's your macaron?
00:17:08My macaron is good.
00:17:09I'm going to try to, like, just, like, work a little bit longer on the decorations,
00:17:12so I give myself enough time.
00:17:13Yeah.
00:17:14It doesn't look very spooky yet, man.
00:17:15What's up?
00:17:16It doesn't look very spooky.
00:17:17It looks spooky in taste.
00:17:18You're going to see it's, like, it's beautiful.
00:17:19Taste comes first.
00:17:20Oh, yeah.
00:17:21I'm really, really, really excited.
00:17:22This is going to make me, like, win the thousand bucks.
00:17:24I feel like we all have to prove something here in the bay.
00:17:26And I feel confidence.
00:17:27I feel happy.
00:17:28The flavors are great.
00:17:29It's clean, minimalist.
00:17:30I'm thinking this is bomb.
00:17:31This is beautiful.
00:17:32How's your macaron?
00:17:35Okay.
00:17:36Yeah, it was frustrating because, like, get at my throat.
00:17:38You know, it's like, gimme is like, you know, it's like, I understand the decorations,
00:17:41but it's also flavors.
00:17:42And I'll do what I want to do.
00:17:44I actually like it.
00:17:45I enjoy what I'm seeing.
00:17:47I need to work on my spiders.
00:17:49I really want to impress the judges today.
00:17:50So I am going to make cold sugar spiders by using isomalt.
00:17:55It creates these spindly little spider legs that I'm going to then adhere to the nuts
00:18:03as the little bodies.
00:18:04And then to symbolize the transition, I'm going to do one that is a black spider that looks
00:18:10like it's alive.
00:18:11Then I'm going to show on the other side of kind of a white skeletal dead spider.
00:18:16Bakers, 15 minutes.
00:18:18Okay.
00:18:19Okay.
00:18:20Oh my gosh.
00:18:22I'm really stressed out right now.
00:18:25I've only got 15 minutes left and I haven't even assembled my dessert yet, so I got to get going.
00:18:29I'm panicking because I don't have as much time to try to get everything put together.
00:18:34I'm just going to try to power through and get these cakes assembled as quickly as possible.
00:18:38This is literally not ideal because we don't have any time to waste.
00:18:43I'm done.
00:18:44I'm done.
00:18:45Any other little Halloween decor you think you could add since you have some time left?
00:18:49No.
00:18:50You think it's spooky?
00:18:51Absolutely.
00:18:52You got your story set?
00:18:53Absolutely.
00:18:54This is exactly what I want.
00:18:57I get the spooky vibes.
00:18:58What are you making?
00:18:59Some s'mores bars and right now I'm making moss as part of the decor.
00:19:03And Megan, what I see is like crumbles like just like messy on top.
00:19:08It's just like, can you eat the spiders?
00:19:10I want everything to be edible.
00:19:12Spooky, edible, making sense, all in one bite.
00:19:15French.
00:19:17Wonderful.
00:19:20I'm really upset about that.
00:19:22I'm like, okay, so you look down on me is kind of like what it feels like.
00:19:26So I don't deserve to be here.
00:19:29I'm not as good as you.
00:19:31All right.
00:19:34It is what it is.
00:19:35I am making an ectoplasmic dissolving of a human person.
00:19:40So this is the base.
00:19:41It's baked pumpkin pie that I whipped up and it's going to be at the bottom of the family-style
00:19:47shareable bowl of oozing, melting human.
00:19:50And then I take my Swiss meringue buttercream that's dyed green and I pipe it around every single
00:19:55one of the shapes to make it look more bubbly.
00:19:58Mmm.
00:20:03This is supposed to be thicker.
00:20:05The thing that I want next is to have that green slimy slime on top of my slimy bubbles.
00:20:10But my slime, it is so wet and watery.
00:20:13And I'm thinking maybe it will solidify a little bit on the cold buttercream.
00:20:18So I just pour it on top and immediately think, mmm.
00:20:22No.
00:20:23No.
00:20:24That's not gonna.
00:20:25Mmm.
00:20:26Mmm.
00:20:27I just poured a bunch of stuff that doesn't look like what I wanted.
00:20:30Breaking out.
00:20:31Going apart.
00:20:32Falling apart.
00:20:33Going to pieces and falling apart.
00:20:37It's awful.
00:20:40What you making?
00:20:41Well, it's supposed to be a person dissolving into ectoplasm, but my ectoplasm didn't set
00:20:46right.
00:20:47So now it's just in soupy soupy soupy.
00:20:49Mmm.
00:20:50So I am quite disappointed in the fact that that is not what I wanted it to be.
00:20:56I don't want to be in the bottom three two times in a row.
00:20:59That is terrifying.
00:21:00So I have to do a good job.
00:21:02This is gonna fall apart.
00:21:04It's too watery.
00:21:06Finally remember what I did wrong.
00:21:08The slime is kind of like a curd.
00:21:10The eggs need to cook to a point where it holds the structure of the slime.
00:21:14So it has to heat one more time to actually give it that gooey texture.
00:21:18Here.
00:21:19That's what I wanted.
00:21:20Slime.
00:21:22Very hot.
00:21:23Ten minutes.
00:21:24Ghostly transformation desserts.
00:21:28Hi.
00:21:30That's a blondie?
00:21:31Uh-huh.
00:21:32And I made slime, but this is actually blondie-based cream.
00:21:36What do you think about the ratio of the blondie versus the cream?
00:21:38Do you think it's not too much blondie?
00:21:40No.
00:21:41As much as I...
00:21:42I do turn to the right and I see Camille running around and, like, trying to mess with people.
00:21:47And I was like, what is this?
00:21:49This is crazy.
00:21:50Don't say nothing, Frenchie.
00:21:51Huh?
00:21:52Don't say nothing.
00:21:53I don't say nothing.
00:21:54Come on.
00:21:55It looks like hands going from the...
00:21:57It's grass, Frenchie.
00:21:58Grass, okay.
00:21:59Someone's gonna walk out with $25,000.
00:22:01I'm starting to just being in social games where I'm trying to get in everyone's heads.
00:22:06And then as soon as I turned around, he was right there and I'm like, oh, no, no, no, no.
00:22:10Jake, you're making a cake and cupcake?
00:22:12Uh, making cupcakes and Krispy Treats.
00:22:15Do you think it's, like, it's not gonna get you in trouble to have two different headsets?
00:22:19No, I don't think you can have a slug without a slug shell.
00:22:21Okay.
00:22:22Vice versa.
00:22:23I'm hoping.
00:22:24Fingers crossed.
00:22:25I was like, wow.
00:22:27Five minutes.
00:22:28One of you will transform into the winner of $1,000.
00:22:32Three of you will transform into baking for your life.
00:22:36For my cake, I'm gonna pipe some marigold flowers to represent the transition to the other side.
00:22:43Because those flowers are used in the Dia de los Muertos in Mexico.
00:22:48How fast can I get this done?
00:22:50I'm attempting to make a large tombstone right now and have it standing up with my spiders.
00:22:55What are you writing?
00:22:56You are next.
00:22:57Oh, my God.
00:22:59Wow.
00:23:00Watch out.
00:23:03Okay.
00:23:05Nice and slimy.
00:23:08I'm so pretty tickled, actually.
00:23:11Three minutes.
00:23:12Three minutes.
00:23:13Oh, my God.
00:23:14If you're, say, frosting a cake.
00:23:18Oh, my gosh, Mom.
00:23:19I'm worried.
00:23:20Are you all right?
00:23:21I'm just gonna barely make it, I think.
00:23:24How can I help?
00:23:25Can I do anything for you?
00:23:27There's not really much that can be done at this point.
00:23:30I'm just, uh, I screwed up.
00:23:33At this point, I don't have any time to actually do a really great isomalt ghost.
00:23:37So, basically, I'm just trying to shape the isomalt a little bit to kind of get a ghostly shape.
00:23:41Right now, I'm painting purple flowers.
00:23:43My Nana's favorite color was purple, and she left the little print.
00:23:48One minute.
00:23:49Oh, my gosh.
00:23:53Come on.
00:23:54Highland, you good?
00:23:55I'm good.
00:23:56I'm good.
00:23:57I'm finishing.
00:23:58Oh, yeah, yeah.
00:23:59Hurry up.
00:24:04Oh, my poor little isomalt guy.
00:24:06Oh, I'm a clown.
00:24:08All right.
00:24:09This challenge is over.
00:24:12Time to knock them dead.
00:24:14Done.
00:24:15Done.
00:24:16Good job.
00:24:17I don't know how judges feel like it.
00:24:20I think it's okay.
00:24:21Wow, this was the hardest one.
00:24:23This was tough.
00:24:25I'm feeling defeated.
00:24:26I'm so disappointed.
00:24:28I know that I have a certain level of skill, and today I just fell on my face.
00:24:33Sorry.
00:24:34Judges, ghastly ghostly desserts by our dedicated bakers.
00:24:44Jake.
00:24:45Jake.
00:24:46Yeah.
00:24:47Gorgeous.
00:24:48Hello, judges.
00:24:49Hi.
00:24:50Yeah, there you go.
00:24:52Now I'm ready.
00:24:53Now I'm ready.
00:24:54Now I'm ready.
00:24:55Yeah.
00:24:56You know our lovely judges, Carla Hall.
00:24:58Hello.
00:24:59Zach Young.
00:25:00Hello.
00:25:01And Stephanie Boswell.
00:25:03Hello.
00:25:04All right, let's talk about your ghostly transformation.
00:25:07What kind of chocolate did you get, and what have you made for us?
00:25:10Today I chose milk chocolate.
00:25:12So this is my snail.
00:25:14My brother and I would step on snails as they would creep out after the rainstorm.
00:25:18And this snail's shell has been smashed.
00:25:21So this snail is now slimy, oozy gooey into his brand new shell to live his afterlife.
00:25:26First of all, this is incredible.
00:25:28It's gorgeous.
00:25:29It's textural.
00:25:30It's dimensional.
00:25:31It tells us a story very clearly.
00:25:33It's awesome.
00:25:34All right, let's serve.
00:25:36Wow.
00:25:37It's a pull-apart cupcake shell with a fennel chocolate ganache.
00:25:43And then my snail is made out of a brown butter cereal crispy treat.
00:25:48Mmm.
00:25:49I love how you have the milk chocolate and a darker milk chocolate in the center, just
00:25:55for that contrast and acidity.
00:25:58I didn't get fennel, but what I got was that slight sweetness boosting the maltiness
00:26:07of the milk chocolate.
00:26:08I think it's super fun.
00:26:09Thank you, Jake.
00:26:10Thank you, Jon.
00:26:11Thank you, Jake.
00:26:12Thank you, Jake.
00:26:13Gonzala.
00:26:14So I had white chocolate, and my story is, picture it.
00:26:19It's 1976, winter in Canada.
00:26:23Wesley here, my raccoon friend, wakes up from his winter slumber.
00:26:27But it's the Canadian tundra, and it's winter, so poor Wesley here doesn't make it.
00:26:33Wesley now turns into a ghost, and he's...
00:26:36I am obsessed with trash pandas, so I think that Wesley the raccoon looks fantastic.
00:26:43But there's problems with the cake.
00:26:45Yes.
00:26:46Like, there's, like, bear patches.
00:26:47Ruh-roh.
00:26:48I don't understand the ice malt there.
00:26:50It was supposed to be a raccoon ghost, but I did my ice malt too late, so he just kind
00:26:54of was like, yeah, because it was too hot.
00:26:57It looks a little bit like he's choking on a plastic bag.
00:27:00Yeah, but let's taste it.
00:27:01Okay.
00:27:02All right.
00:27:03Sounds good.
00:27:04My flavors, I made a white chocolate mousse with a vanilla cake, mango curd with fresh
00:27:09blueberries and fresh strawberries.
00:27:12Gonzalo, I love this cake.
00:27:14It's structural enough to stack and build and cut, but it also is really delicate, has
00:27:18a beautiful texture.
00:27:19But Gonzalo, it's not your finest work.
00:27:23I find the mango curd to be a little grainy, and then I didn't get white chocolate.
00:27:28I got sweet, but I didn't really get the vanilla notes of white chocolate.
00:27:32No.
00:27:33All right.
00:27:34Thank you, Gonzalo.
00:27:35Thank you so much for your feedback.
00:27:37I completely forgot about the white chocolate.
00:27:40Mmm.
00:27:41Yeah, because...
00:27:42So did she.
00:27:43I knew it.
00:27:44It's fine.
00:27:45I know.
00:27:46Hello, Melanie.
00:27:47Hi.
00:27:48Today, I learned something brand new, which is that blonde chocolate exists, and also my
00:27:55luck is to get that one.
00:27:57So this is a person who is dissolving full 80s horror movie into the extraplasmic and
00:28:04then tentacles as it is becoming its new form, which is different than what it was.
00:28:10Through the prism of Melanie, that makes perfect sense to me.
00:28:14It does.
00:28:15It does.
00:28:16It does.
00:28:17I am obsessed with this.
00:28:19I think this is such a fun presentation.
00:28:21I completely get that the body is melting into the slime and then re-emerging, and the
00:28:27body parts are really well detailed.
00:28:30All right.
00:28:31Let's serve it.
00:28:32Okay.
00:28:33So the bottom is pumpkin pie, and then each of these little baubles is blonde chocolate
00:28:37mousse, and then Swiss meringue buttercream that's green all over, and then I made an apple
00:28:42cider slime.
00:28:44I love your blonde chocolate mousse.
00:28:47It is caramelly.
00:28:48It's light.
00:28:49It's fluffy.
00:28:50The pumpkin pie layer is great.
00:28:52Yeah.
00:28:53Yeah.
00:28:54I love like 90% of this.
00:28:59So close.
00:29:00The problem becomes when it's hard to eat, because it takes a little bit to get through
00:29:04it.
00:29:05But when you do, it's all fantastic.
00:29:07All right.
00:29:10Go, Melanie.
00:29:13Oksana.
00:29:16I'm scared.
00:29:18The bottom three.
00:29:19Please not me.
00:29:20Please not me.
00:29:21Hi there.
00:29:22Hello.
00:29:23Hello.
00:29:24Hello.
00:29:25So my chocolate is blondie, and I made transaction between a live fish and hub dissolved.
00:29:33It's like fish family just swimming and mining their fish business, and then suddenly there
00:29:40is like toxic lake.
00:29:42Yeah.
00:29:43I absolutely get the transition.
00:29:44I think, you know, you kept it simple.
00:29:46I like that you're telling the story in a little tiny plate.
00:29:49And you were able to focus on the details, too.
00:29:53All right.
00:29:54Let's see how it tastes.
00:29:55I've been so scared for too long.
00:30:00I'm not sure about ratio.
00:30:01I'm not sure about buttercream.
00:30:03I'm not sure.
00:30:09Carla, what do you think?
00:30:10How does this land for you?
00:30:12Oksana, do you know what I see transitioning?
00:30:18You.
00:30:19Yes, you, Oksana!
00:30:22Girl!
00:30:24I love this.
00:30:25The blondie is fantastic.
00:30:27It has that chew that you want.
00:30:29Right?
00:30:30Like, this blondie tastes like I'm eating cookie dough out of the log package.
00:30:38It's gooey.
00:30:39It is toasty.
00:30:40It's brown sugary, which is the blonde chocolate.
00:30:43Like, this is so good.
00:30:46Yeah, totally agree on all the points.
00:30:48I love this.
00:30:49I think it's super simple, super effective.
00:30:51I do think that it needed a little acid to play off of the blonde chocolate.
00:30:55But I really think that you are getting it.
00:31:01Uh, Oksana, you got a little emotional when you got Carla's feedback, didn't you?
00:31:05I love her.
00:31:08Great job.
00:31:09Thank you very much.
00:31:11Thank you so much.
00:31:13This makes me so happy.
00:31:15That's why I'm here.
00:31:17That's why I'm here.
00:31:20This is the most delicious thing Oksana has made.
00:31:24Mm-hmm.
00:31:30All right, Alan.
00:31:31Hello, judges.
00:31:32We asked you to make a dessert transitioning from life to the afterlife.
00:31:35So the inspiration was my grandma.
00:31:38She used to love to garden.
00:31:41So the darker side, the flowers are going bad because she's not there anymore.
00:31:45Hmm.
00:31:46Hmm.
00:31:47And the other side is starting to look alive because she's on the other side with the
00:31:51marigold flowers and making them look beautiful.
00:31:55First of all, I love what you did with the dome and covering it with the sanding sugar.
00:32:00But the transition part, I think, is not as literal as I want it to be.
00:32:04I think you could have leaned into the dead flowers a little bit more.
00:32:07I want them to be a little bit more dead.
00:32:09All right.
00:32:10Let's taste it.
00:32:11I got dark chocolate, and my dessert is a dark chocolate flourless cake.
00:32:16And then inside I put a banana cream cheese mousse, a coconut macaron, and dark chocolate ganache.
00:32:23I think this mousse feels like an overripe banana.
00:32:27It reads mushy to me.
00:32:29Okay.
00:32:30I understand what Zach is saying about the mousse layer.
00:32:33It felt like it needed more fat or something in there.
00:32:36Okay.
00:32:37I actually completely disagree with you guys.
00:32:40I think the banana is perfect.
00:32:42And in combination with the flourless dark chocolate cake, the ganache, the coconut,
00:32:46I think you're telling a perfect story flavor-wise.
00:32:50Well, Alan, thank you on a very controversial take on banana.
00:32:56Camille.
00:32:57Today I got milk chocolate.
00:33:00My inspiration today is Joy Joy, my past dogs going up in the heaven.
00:33:05And then there is a bone macaron on top with a bone marrow kind of just leaking.
00:33:09It's milk chocolate and passion fruit.
00:33:11All right.
00:33:12An homage to the pooch.
00:33:13Now, Camille, is that Joy Joy that's in chocolate?
00:33:16Yes.
00:33:17In the wings.
00:33:18Oh!
00:33:19She's flying away.
00:33:20So, the transition is what?
00:33:22Where's the before?
00:33:23Oh, the before is like when she's eating the bone with the bone marrow.
00:33:27So, it's like this is what she liked.
00:33:28Oh!
00:33:29Okay.
00:33:30I'm really having to work really hard about the transition.
00:33:32That's why I'm trying to understand the transition.
00:33:35It's a pretty macaron.
00:33:36I don't get transition.
00:33:38Ooh.
00:33:39Okay.
00:33:40So, bakers, little bit of advice.
00:33:42When you're telling a story, hit us over the head with it.
00:33:45Make it so obvious.
00:33:47Yeah.
00:33:48And I think simplicity is key, too.
00:33:51Keep it simple.
00:33:52Okay.
00:33:53Okay.
00:33:55Helpful tips.
00:33:56Yikes.
00:33:57He really should have taken the advice from me.
00:33:58All right.
00:33:59Let's taste.
00:34:02Camille, I'm thinking that this is probably one of the best macarons we've had in a competition.
00:34:08Yeah!
00:34:11It is chewy.
00:34:12You have the crunchy outer layer.
00:34:14The milk chocolate plays so beautifully with the passion fruit.
00:34:17Yeah.
00:34:18Camille, this is fantastic.
00:34:20But I just wish your story was just a little bit tighter.
00:34:24Thank you, Camille.
00:34:26Benji!
00:34:27Now that the judges is over, I am feeling that I'm going to be safe.
00:34:32Just on the borders, but I'll be safe.
00:34:34Woo!
00:34:35Corey, how are you?
00:34:39What kind of chocolate did you get?
00:34:41I got white.
00:34:42So for my inspiration, I was extremely close to my Nana.
00:34:45So what I made was a representation of her on one half in her earthly form.
00:34:51And then the other half is like the wispiness like as her transition.
00:34:55I love Nana.
00:34:56I love the purple flowers.
00:34:58I see the transition.
00:35:00I think it's really simple but effective.
00:35:02I think it's hugely successful.
00:35:05All right.
00:35:06Let's taste.
00:35:07So for my dessert, I did a walnut and white chocolate cookie crust, a layer of white chocolate ganache,
00:35:12a rosemary cake, caramelized fig, and balsamic reduction.
00:35:18I really like the play on textures.
00:35:20The cake layer is beautiful.
00:35:22It's soft.
00:35:23It's tender.
00:35:24But you know, white chocolate, it is sugar and fat.
00:35:26I think you could have amped up the balsamic to offset that.
00:35:28Right.
00:35:29Carla, I know you're excited to talk because you're rocking.
00:35:31I am so excited about this.
00:35:35I loved it.
00:35:36The caramelized cookie, the texture.
00:35:39Dude, you are one splash of balsamic away from a dude.
00:35:45I'm telling you, you needed that little bit of acid.
00:35:48You're dude adjacent.
00:35:52Dude adjacent.
00:36:01Megan.
00:36:02Hi guys.
00:36:03All right.
00:36:04So I got dark chocolate.
00:36:05So I decided to make a s'mores bar for you today with a little bit of cinnamon whiskey
00:36:11and the chocolate ganache.
00:36:12I decided to make it a graveyard because our haunted ghost has decided she needs some minions.
00:36:19So she has called upon the spiders, which she takes to deliver her messages.
00:36:24And then after they deliver their message, we die.
00:36:29Word.
00:36:30I mean, I love this piece.
00:36:32I love the gravestone.
00:36:33I love that you're doing sugar work.
00:36:35The one thing I'm confused about the transition of it.
00:36:39Like I'm not getting the transition of it all.
00:36:41Because it's not telling the story of life to death.
00:36:43It's very death forward.
00:36:47I love all the detail that you put into it.
00:36:49I'm just not sure it's telling the story that we asked you to tell in a very blatant way.
00:36:54Carlo, you're rocking again.
00:36:56Girl, I have no poker face at all.
00:36:59I mean, forget the transformation that didn't really transform because this right here is so good.
00:37:08I mean, the way that it feels in your mouth, the marshmallow, the ganache, the crunch,
00:37:12it's s'mores with adult flavor backing it up.
00:37:17Ooh.
00:37:18Yeah, Megan.
00:37:19Nice.
00:37:20Your dark chocolate ganache is perfection.
00:37:24Silky, decadent.
00:37:26I love that you gave us really simple flavors, but perfectly executed.
00:37:30Yeah, I mean, this is all day long.
00:37:33Give it to me.
00:37:34Yeah.
00:37:35Yeah, mama.
00:37:36Good job, Megan.
00:37:38Thank you, guys.
00:37:39Good job, Megan.
00:37:40I mean.
00:37:41Ooh, ooh, ooh, ooh, ooh.
00:37:43I gotta say, they are making it very hard.
00:37:48They've raised the bar so high that, like, it's coming down to the tiniest of errors.
00:37:53Right.
00:37:54Megan made that amazing s'mores dessert.
00:37:57It looked incredible.
00:37:59It said nothing about transformations.
00:38:01Yeah.
00:38:02I think, for me, Camille struggled in his story.
00:38:06But Camille's macaron.
00:38:07Oh.
00:38:08Fantastic.
00:38:09Fantastic.
00:38:10Hands down.
00:38:11Absolutely fantastic.
00:38:12You know who else struggled today, which surprised me?
00:38:14Alan.
00:38:15Yeah.
00:38:16I think the banana was so forward that I forgot we were thinking about dark chocolate.
00:38:20Sure.
00:38:21And the story was not clear.
00:38:23Yeah.
00:38:24And, you know, I loved Consuela's raccoon.
00:38:27But that cake, I mean, that cake looked like the raccoon got to it.
00:38:30Yeah.
00:38:31I did not understand any of that.
00:38:33That means you're looking at four bakers.
00:38:36We only have three slots.
00:38:37Have you guys figured out which three you're gonna put in the Beg for Your Life challenge?
00:38:43It's hard.
00:38:44I think we're gonna be arguing over Megan and Camille, because they both had similar flaws
00:38:50in storytelling, but they both executed delicious desserts.
00:38:55So what's the tiebreaker?
00:38:56I mean, I think at the end of the day, which one I would like another bite of.
00:39:04Bakers, I gotta say, you all created hair-raising designs.
00:39:09The top two bakers are...
00:39:14Corey.
00:39:15And...
00:39:22Oksana.
00:39:26But in the end, the baker whose ghastly, ghostly dessert was dead on is...
00:39:37Oksana.
00:39:38Your blondie with crunchy caramel was incredibly tasty.
00:39:45And your transformation was striking.
00:39:48It's so amazing.
00:39:49Congratulations, Oksana.
00:39:52I did the best dessert today.
00:39:57I feel incredible.
00:39:59And you won $1,000.
00:40:02No, you can!
00:40:03Well done.
00:40:04You can head on up to the gallery.
00:40:07As for the rest, three will be back next time.
00:40:12Jake.
00:40:14Melanie.
00:40:16And...
00:40:23Megan.
00:40:26Nice work, guys.
00:40:28You can head on up to the gallery.
00:40:30Yeah, we're taking it.
00:40:32Obviously, that leaves Camille, Alan, and Gonzuela.
00:40:37I feel very upset.
00:40:38I just think it's like my place is not down there.
00:40:41Camille, the judges loved your macaron. They really did.
00:40:45But they struggled to understand your transformation.
00:40:48Alan, there was a technical issue with your moose, and your transformation could have been clearer.
00:40:53Gonzuela, your cake was unfinished, and the judges had trouble finding your white chocolate.
00:41:00For one of you, this will be the final chapter.
00:41:03All right, judges. Thank you for your service. We'll see you at tasting.
00:41:08All right, bakers. I want to show you something.
00:41:10Are you so happy that you're not down there right now?
00:41:14I am, but I'm so sorry about them. I know exactly how they feel.
00:41:18Yeah, because you've done it twice.
00:41:20Yeah.
00:41:22I want to tell you guys about this fascinating book I found.
00:41:26Oh, yeah.
00:41:28Haunting recipes.
00:41:29What I love about antique cookbooks like this is that they connect us to the generations who baked before us.
00:41:37Possibly, like, right here in this very kitchen.
00:41:40Oh, I love an apple brown, Betty.
00:41:42Bread pudding. This is like...
00:41:44Stop.
00:41:47Be careful.
00:41:50Sorry. Thank you.
00:41:52Stay on task, right? Let me walk you through this challenge.
00:41:56What I want you to do is honor one of your actual ancestors by creating a ghost of your ancestor dessert.
00:42:06Should be inspired by somebody from your family history, their likes, their dislikes.
00:42:11But pick somebody who made an impact on you.
00:42:14And it can't be a dog.
00:42:17All right, bakers. You have two and a half hours to create your edible haunted histories and make them good or get ghosted.
00:42:24Yeah.
00:42:26The time has come to bake for your life.
00:42:30Good luck.
00:42:32Go, guys. Go, Alan. Go, Frenchy.
00:42:34You go, guys.
00:42:35Go, Alan. Go, Frenchy.
00:42:37I am on the bottom street.
00:42:38I feel that is a surprise.
00:42:40They really loved my macarons and I could have just done a little bit better than the decoration.
00:42:45I'm disappointed.
00:42:46Last challenge, the judges told me to work on my decorations.
00:42:49And I'm setting myself for success for the decoration.
00:42:52I need to make something that they understand with the stories, align with the decorations, and make it spooky.
00:42:57I am making a Saint Honoré.
00:43:00My Saint Honoré will have a layer of puff pastry on the bottom, caramel cream puff filled with a pumpkin spice with my caramel whipped cream on top.
00:43:10And then I'm going to work with chocolates in the center to make a table and then spooky plates.
00:43:15And it's honoring my dad's mom.
00:43:17She's a classy lady and then she loves cream puffs.
00:43:20She's the one who, like, told me is, like, the base of, like, the art of the table.
00:43:24I was a maitre d.
00:43:25And then she told me how to set up the table correctly.
00:43:28She could have been a Michelin star chef, yeah.
00:43:29And she was a home cooker, yeah.
00:43:31So I'm making the base of my Saint Honoré cake.
00:43:35I am using the puff pastry already in the kitchen because I have also to make cream puffs.
00:43:39In my very first challenge, the cream puffs were not enough dried.
00:43:42They flop.
00:43:44So in this challenge, I changed the recipe.
00:43:46I feel that I need more water, less butter, and higher contents of the flour.
00:43:52So you will get a better texture inside the cream puff.
00:43:56So I am now not only taking risks, but I'm working with a recipe that I was not working with the first time.
00:44:01Baking is a challenge and you have to adapt and overcome.
00:44:04I hope that is going to work.
00:44:06Frenchy, why is it orange?
00:44:07I want it spooky, I want it Halloween, and it's pumpkin spice.
00:44:12You're so fancy.
00:44:14Frenchy goes out, he's going to go out serving every single French thing he knows.
00:44:21Bakers, two hours remaining.
00:44:26Alan, how are you?
00:44:27I have to bake for my life.
00:44:28I'm a little bit nervous, but I'm happy.
00:44:29And who are you going to honor with this dessert?
00:44:32I'm going to honor my grandma again.
00:44:34She loves to smoke.
00:44:36So she loves to smoke.
00:44:37So I'm going to make a candle that is in the middle of the ashtray that she used to light the cigarettes with the candle.
00:44:44It's going to be a tart.
00:44:45And then I'm going to fill it with dulce leche and pecans.
00:44:48And my candle is going to be made with white chocolate spice mousse.
00:44:51I'm going to make a little hand with a cigarette.
00:44:54I feel happy that I have the chance to make another dessert to remember my grandma.
00:44:58I love her, and I'm going to use this dessert to say bye to my grandma.
00:45:04All right, well, I'll let you get back to work.
00:45:07I'm looking forward to seeing it.
00:45:09All right, see you.
00:45:10The judges told me to focus on my decorations and to be able to see the story easier.
00:45:16So I'm going to focus on that.
00:45:17I'm starting with my white chocolate spice mousse.
00:45:20I'm going to make my white chocolate mousse look like a candle that is going to be inside the ashtray.
00:45:25I'm going to pour it inside the tube mold and put it inside the blood chiller right away.
00:45:30My biggest concern will be my mousse.
00:45:33It has to get frozen so I can serve it.
00:45:36What are you making?
00:45:39I'm making an apple pie.
00:45:41I love apple pie with good ice cream.
00:45:43After you're done your patashie, you can make some ice cream for me so you can put it with my pie.
00:45:46I would love that.
00:45:47For me, more difficult apple pie.
00:45:50Yes.
00:45:51It can be really done really wrong.
00:45:53There's less elements, so they have to be perfect.
00:45:55Yeah.
00:45:56Absolutely perfect.
00:45:57The pie crust has to be perfect and flaky.
00:45:58Apps have to be cooked perfectly, not raw.
00:46:00Conjuela, how are you?
00:46:01I'm trying to manage my time better by getting everything kind of ready to do.
00:46:05And then once I'm ready, I'll just put it together at the end really quick.
00:46:09Right.
00:46:10A little mise en place?
00:46:11Yeah.
00:46:12Yeah.
00:46:13You are making, I'm assuming, an apple pie?
00:46:15Yes, I'm making an apple pie.
00:46:16My personal preference is to do really thin apple slices so you can get a lot of the flavor in.
00:46:22I like to use cinnamon and nutmeg and all the traditional spices.
00:46:25And I am honoring my grandfather.
00:46:27He was born in 1895.
00:46:29My dad was born in 1920.
00:46:30Wow.
00:46:31So I know that he had a really deep love of music and apple pies.
00:46:36So I'm going to cut out a guitar.
00:46:38I'm going to do some fall foliage and some Halloweeny stuff to decorate the pie.
00:46:42I thought it'd be a really nice way to kind of pay tribute to that homage.
00:46:45He was a really kind man.
00:46:46He fought in World War I.
00:46:47You know, growing up hearing a lot of stories about their bravery and all that kind of stuff.
00:46:52Yeah.
00:46:53Anyway.
00:46:54Aw, you getting a little emotional thinking about it?
00:46:56Yeah.
00:46:57Well, it's just, we live in such a different world now than what they lived in before.
00:47:00Yeah.
00:47:01I know it's not easy to bake and cry at the same time.
00:47:02Right.
00:47:03So I'll leave.
00:47:04Okay.
00:47:05Thanks, Sean.
00:47:07She spread something in the bottom.
00:47:09Do we know what that was?
00:47:10It's caramel.
00:47:11It's caramel.
00:47:12Okay.
00:47:13Why is Gonzuela still not putting things in the oven?
00:47:15I know.
00:47:16Gonzuela's making me nervous.
00:47:18Camille and Alan, both of them are so talented and they have such incredibly high level skill
00:47:24sets.
00:47:25I'm really nervous about doing an apple pie because it's such a high stakes challenge.
00:47:29Can Gonzuela cry now?
00:47:31I just want to hug her right now.
00:47:33Me too.
00:47:34I thought it might be too simple to do a pie, but I'm like, you know what?
00:47:38If I go on an apple pie, I'm fine with that because I'm just going to do something that's
00:47:44really special to me.
00:47:45If the judges like it great, if not, because I'm just really conflicted right now.
00:47:55I'm so emotional over a baking competition, but it's just an opportunity for not only me
00:48:00to be able to show what I can do, but again, to be like an inspiration for other people.
00:48:05And I take that very seriously.
00:48:08Yeah.
00:48:09I'm just so anxious for her.
00:48:10Gonzuela, are you okay?
00:48:11Good.
00:48:12Oh, we're tired.
00:48:13He's focused.
00:48:14Focus.
00:48:15I like focus.
00:48:16I still have to finish my top decorations.
00:48:19So I cut up my guitar.
00:48:20I'm doing some fall leaves that I'm going to do different colors.
00:48:23And I'm going to do some like little cut out pumpkins and stuff to make it really fall themed.
00:48:2945 minutes, guys.
00:48:30Oh God, guys.
00:48:31We've only got 45 minutes left.
00:48:32I know.
00:48:33I'm so sorry.
00:48:3445 minutes.
00:48:35My cream puff out of the oven, they look beautiful.
00:48:42I'm filling my cream puff with my pumpkin puree.
00:48:45Custom.
00:48:46Camille, how you doing?
00:48:47Doing fine.
00:48:48Are you?
00:48:49Yeah.
00:48:50I got to say, it's a little shocking that you are in the bake for your life challenge.
00:48:55What I heard is it's the storytelling.
00:48:57The storytelling and the decorations.
00:48:59Who are you honoring?
00:49:00My grandma, she love a good table set.
00:49:02Okay.
00:49:03She will use a fork and then stab my hands if I was putting my hobo on the table.
00:49:07Stab your hands.
00:49:08So, sort of a strict grandma, it sounds like.
00:49:11Yeah, but it's like, without her, it's like, I will be an unruled child.
00:49:14Right.
00:49:15Yeah, yeah, yeah.
00:49:16But that's a lesson you only have to learn once, right?
00:49:18Correct.
00:49:19All right.
00:49:20Good luck.
00:49:21Thanks.
00:49:22How you making out, Alan?
00:49:24I'm working on my dulce leche caramel.
00:49:27My grandma used to make a dulce leche with pecans.
00:49:31So, this is a flavor that is inspired on her.
00:49:36Let's see how it looks.
00:49:38The risks doing an apple pie in this challenge are numerous.
00:49:41I could either over bake it, I could under bake it.
00:49:44The pie crust might get soggy, the pie crust might get burnt.
00:49:47There's lots of different things that can really impact the quality and the outcome of your pie.
00:49:52I like how my apples look.
00:49:54So, time's almost up and I need to finish off this pie.
00:49:57I'm going to get my caramel sauce prepared and then I'm going to finish off the little details.
00:50:0115 short minutes remaining, bakers.
00:50:05Guys, we've got 15 minutes left.
00:50:0715 minutes.
00:50:08It goes quickly when you're baking for your life.
00:50:10It does.
00:50:11It really does.
00:50:14I'm doing my bake.
00:50:15It's good, but coming to the decorations, I do feel a little bit less confident.
00:50:19I'm not good at decorating.
00:50:20I don't like that I have doubt.
00:50:22It's a learning curve.
00:50:23So, this is for the table.
00:50:25Frenchie.
00:50:26Roll out a thin white fondant and cut to be a tablecloth, like, and do it to cover the mechanics of where you build your legs.
00:50:34Oh, that's good.
00:50:35Yeah.
00:50:36Okay.
00:50:38This is a difference.
00:50:39I was up there twice.
00:50:41Now I am done and it feels good.
00:50:44They can just, like, send you and shoot in your art tips.
00:50:47Yes.
00:50:48Yes.
00:50:49Yes.
00:50:50Bravo.
00:50:51Now it very much reads table.
00:50:53Thank you, guys.
00:50:54Woo!
00:50:55Okay, he's unmolding over there.
00:50:57That's always scary.
00:51:00Yes.
00:51:03They look perfect.
00:51:05Nice.
00:51:06I'm working on a little crust with cookie crumbles to represent the ashes from the ash tray.
00:51:13Ash tray.
00:51:14It's really cool.
00:51:15It's very cool.
00:51:16It's very cool.
00:51:17Woman.
00:51:18I'm gonna save my leftover mousse inside the cooler to make the drips from my candle.
00:51:23What did you just make?
00:51:24I made cigarettes with pretzel sticks.
00:51:27Oh.
00:51:28That's so clever.
00:51:29Hopefully the judges like it.
00:51:32So I'm making a little devil.
00:51:35Uh, place it in.
00:51:36Because I feel this homage to my family is so sacred, I don't wanna cheese it up with any
00:51:41kind of Halloween gore or horror.
00:51:43I just took a look and the guitar has a little design on it, which I think is very sweet and
00:51:49very personal.
00:51:50Do we know how much time we've got left?
00:51:52Five minutes.
00:51:53Oh God, guys.
00:51:55I really won't see Alan's close up.
00:51:57I mean, it's so fun.
00:52:00And the little hand holding a cigarette with an ember in it.
00:52:03Oh my gosh.
00:52:04You just look at that hand and you're like, oh, I know that grandma.
00:52:09Everybody had a grandma that smoked heavily.
00:52:11Right.
00:52:12Three minutes.
00:52:13Whew.
00:52:14We're cutting it close.
00:52:15My biggest concern with this dessert is that it is so simple and I know that both Camille
00:52:20and Alan will be doing something really spectacular.
00:52:22I just hope that my pie is gonna stand out.
00:52:25Ew.
00:52:26Not good.
00:52:27My table is falling over.
00:52:28I need to get that table standing up.
00:52:30And the table is how I tell my story.
00:52:33Yep.
00:52:34Mm-hmm.
00:52:37From this side, it looks like it's tipped towards you.
00:52:40No more touching.
00:52:41Ch-ch-ch-ch.
00:52:42Dun-dun-dun-dun-dun-dun-dun-dun.
00:52:45Ooh.
00:52:46The structure.
00:52:47The structure.
00:52:48The structure.
00:52:49It's waiting.
00:52:50Oh my God.
00:52:51All right, all right, all right.
00:52:52There you go.
00:52:53Yes.
00:52:54This is my entire decoration.
00:52:55I need to make it work.
00:52:5810 seconds.
00:53:05That'll do it.
00:53:07Oh my goodness, Alan, we made it.
00:53:09All right.
00:53:10Let's see who survives.
00:53:14Oh, this is awesome.
00:53:18All right, Alan, it's not a competition without judges, and we have unearthed three great ones.
00:53:25This girl is on fire.
00:53:28The ghost of Joan of Arc, Stephanie Boswell.
00:53:31Ooh, hot.
00:53:32Hot, hot, hot, hot.
00:53:33Hot, hot, hot.
00:53:34Hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot.
00:53:38Someone cooking?
00:53:40Does it smell barbecue?
00:53:42She is not so great at staying alive.
00:53:45It's the ghost of disco, Carla Hall.
00:53:51I may be a ghost, but disco definitely didn't die with me.
00:53:55Woo!
00:53:56And the miserable mashup between tween and Halloween, the ghost of junior high, Zach Young.
00:54:08Oh, no.
00:54:10Hi, guys.
00:54:14Thanks for letting me out of the locker, John.
00:54:16She's very nice of you.
00:54:19Judges, the bakers are honoring an ancestor through a macabre dessert.
00:54:25All right, Alan, talk to us about this dessert.
00:54:28The inspiration was my grandma again.
00:54:31Besides gardening, she loved to smoke.
00:54:34Sadly.
00:54:36It is representing an ashtray that my grandma used to have.
00:54:39And then she put a little candle in the middle to light the cigarettes.
00:54:43I like it.
00:54:46You listened.
00:54:47We said make it straightforward.
00:54:49I see it.
00:54:50I love how the tip of the cigarette is lit.
00:54:53Everything looks incredible.
00:54:56I love it.
00:54:57Well, shall we try it?
00:54:59I made for you guys a caramel dulce de leche pecan tart
00:55:04and a spiced white chocolate mousse candle.
00:55:07Alan, this tart makes me want to be on the dance floor with the lights and the disco ball
00:55:13and doing like wang, wang, wang, wang, wang.
00:55:16Oh!
00:55:17I mean, oh!
00:55:19The spice, the balance of flavors, the toasted pecans.
00:55:23Let me eat the cigarette.
00:55:24Even that's tasty.
00:55:27I want to take a moment for the dulce de leche.
00:55:30I mean, this is outstanding.
00:55:32With the kind of shortbread-y crust, it's like a candy bar meets a pecan pie meets an alfajores.
00:55:38Like, I love it.
00:55:40I've got three words for you.
00:55:42Dude.
00:55:48And the other two, doggy bag.
00:55:52All right.
00:55:53Thank you, Alan.
00:55:54Oh!
00:55:55See, I told you.
00:55:56I got the first dude from Carla in this season.
00:56:00Winner, winner, chicken dude.
00:56:01I'm so proud of you.
00:56:02I still think I have a chance to win those $25,000.
00:56:08Gonzuela.
00:56:09So I made a traditional apple pie.
00:56:11I'm honoring my paternal grandfather.
00:56:14And I chose the guitar because that was something that my father had played because his father had played it.
00:56:18So that's something that's been passed down for generations.
00:56:21I got the story the second I saw the guitar.
00:56:24I think you did, like, a really beautiful spread of the apples, too.
00:56:28I think you're taking apple pie and classing it up a notch.
00:56:31Let's try it.
00:56:32I made a nice flaky crust and some really delicious spices.
00:56:36And a caramel sauce to go with it.
00:56:39This is like witchcraft.
00:56:41It's the best apple pie I think I've ever had in my life.
00:56:46Did you use different kinds of apples?
00:56:48I did, yeah.
00:56:49I used a mixture because I like the colors with the green and the red, so.
00:56:52The colors as well as the texture.
00:56:54And so that's what makes an apple pie really interesting to eat.
00:56:58Thank you, Gonzuela.
00:56:59Thank you so much.
00:57:01Just, like, wow.
00:57:03I'm actually quite shocked at the feedback that I'm getting from the judges.
00:57:07I don't know what just happened.
00:57:09It's amazing.
00:57:10Yeah.
00:57:11It's amazing.
00:57:12Today I made a Saint Honoré.
00:57:15Honoré is a saint of all the pastry chefs.
00:57:18Cream puff, it's back.
00:57:19I always want to make sure that it's, like, you can see a second chance on the cream puff.
00:57:23And in the tables.
00:57:24It's in honor of my grandma.
00:57:26She was a lady who loved receiving people.
00:57:29And she loved to do the table.
00:57:31And she was crazy about teaching me how to put the oyster knife and everything.
00:57:36And if I had my oboe on the table, she would pinch me with a fork.
00:57:39So I decided to make a table close and some evil plates on top.
00:57:45You made a Saint Honoré?
00:57:46Really?
00:57:47I mean, you're just showing off now.
00:57:49This looks incredible.
00:57:50Saint to Saint.
00:57:52I love that you built a table in the middle of the Saint Honoré.
00:57:57I maybe wish you had gone with modeling chocolate instead of fondant, because the fondant looks a little,
00:58:02um, it looks like a little bit like I'd make in my art class, you know, with that construction paper.
00:58:08Wow.
00:58:09Doesn't look great.
00:58:10It makes me nervous for Camille.
00:58:12My stomach is in knots because I suggested the white tablecloth.
00:58:16So, I mean, ah.
00:58:18I think you could have gone in and maybe textured the tablecloth a little bit more detail in it.
00:58:22Just trying to do my best with the decorations.
00:58:25I totally get what Zach is saying.
00:58:27I am feeling nervous because, obviously, if you flop, it's not good.
00:58:34But, Camille, I tell you, I really like the stark white tablecloth.
00:58:40And, actually, the white, for me, stands out.
00:58:43And you have that movement and flow.
00:58:46And I'm glad that you're still listening and you're keeping it simple so we get the story,
00:58:54which is why you're here.
00:58:57And I'm gonna stop talking like this.
00:59:00Right now.
00:59:01Right now.
00:59:02All right.
00:59:03Let's serve it up.
00:59:05Today, I made a caramel pumpkin spice St. Honoré and orange liquor.
00:59:11Now, that is some pat-a-choo.
00:59:15And it is full.
00:59:18There's so much to dive into here.
00:59:20I love the subtle orange in your cream.
00:59:23I love the little bit of hazelnut.
00:59:24This is great.
00:59:25This is classic as it gets.
00:59:27And, technically, too, it is perfect.
00:59:30Thank you, Camille.
00:59:31They like the story.
00:59:32They like what they see.
00:59:33And they feel that I listen.
00:59:36Amazing.
00:59:37Woo!
00:59:38All right, bakers.
00:59:40Skedaddle so the judges can do their thing.
00:59:44Wow.
00:59:45They are making it very hard.
00:59:48Everybody's tasted really great.
00:59:50Honestly, they all brought it.
00:59:53It's like the dings are so small.
00:59:55Yeah.
00:59:56All right.
00:59:57Let's sort of parse it out.
00:59:58I can tell you right now.
00:59:59Alan is a yes.
01:00:00Yes.
01:00:01Absolutely for me.
01:00:02Alan.
01:00:03Alan all day.
01:00:04Grandma.
01:00:05The cigarette.
01:00:06He didn't have to say a single word.
01:00:07All of the textures.
01:00:08The cookie crumbles on top.
01:00:09Yeah.
01:00:10This just ticks all the boxes.
01:00:11Mm-hmm.
01:00:12And then, with Camille, I wish the decorating were a little more elevated.
01:00:16Yeah.
01:00:17Like, there'd been a little texture on the tablecloth.
01:00:19But to make a Saint Honoré, and then to decorate it in this time, too.
01:00:24It was technically perfect.
01:00:28And Gonzuela, I think it was a beautiful apple pie.
01:00:32A delicious apple pie.
01:00:34It was simple.
01:00:35But perfectly cooking apples like that?
01:00:39Not easy.
01:00:40Like, pie crust alone?
01:00:41Yeah.
01:00:42Not easy.
01:00:43For me, I really believe there's complexity and simplicity.
01:00:46And that's what Gonzuela gave us.
01:00:48Yeah.
01:00:49At the end of the day, are you guys going to be able to come to a decision?
01:00:53I don't know if I can yet.
01:00:57I've never seen this before.
01:01:00We are off the rails.
01:01:05Bakers, your ancestor desserts were hauntingly soulful.
01:01:09And they told such personal stories.
01:01:12The truth of the matter is, Bakers, the judges debated and debated.
01:01:17And finally decided that the baker going home is...
01:01:22I'm nervous because I don't want to go home.
01:01:24But I don't want Gonzuela and Camille to go home either.
01:01:27I feel like I want to puke.
01:01:32No one.
01:01:33What?
01:01:34Your desserts were so well made, the judges simply could not come to a decision.
01:01:41Wow.
01:01:42Oh, no!
01:01:43Oh, my God.
01:01:44Oh, my God.
01:01:45Oh, my God.
01:01:46The fact is, all three of you deserve to be here.
01:01:58I can't even describe the feeling.
01:02:00I think I speak for all of us when I say that it was completely shocking.
01:02:05So you will all remain in the mansion for now.
01:02:11But every single baker in this kitchen be warned.
01:02:16Next time, two bakers will be eliminated.
01:02:20Mm-hmm.
01:02:21Wow.
01:02:22All right, bakers, your third night is in the books.
01:02:27But remember, you are not even halfway through.
01:02:31We'll see you next time.
01:02:33Thank you so much.
01:02:36Whoo!
01:02:38Next time on Halloween Baking Championship, all of their futures are at risk.
01:02:43I'm not feeling good, Jake.
01:02:44As the bakers create their most disturbing desserts of the season.
01:02:48Whoo!
01:02:49One challenge, one winner, and two bakers will be going home.
01:02:53That was perfect.
01:02:55There's no room for me steak.
01:02:57It's incredibly intense.
01:02:58Nobody's safe.
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