- 2 months ago
The.Great.Canadian.Baking.Show.(2025).S09E04.Maple.Week
Category
🛠️
LifestyleTranscript
00:01Tap.
00:02Tap.
00:03Tap.
00:04Anne?
00:05Tap.
00:06Whatcha doing?
00:07It's maple week.
00:08I'm tapping for syrup, but it's not working.
00:10That's not gonna work.
00:11Tap shoes.
00:14Alan, that doesn't make sense.
00:16This is how you tap?
00:22There's no beeping.
00:23Guys, please, you're all wrong.
00:25The only way to tap is to squeeze.
00:30Give me a few more hours.
00:33Is this even a maple tree?
00:35Anne, I think I know what a maple tree looks like.
00:38Last time.
00:40There's a roller coaster we're riding.
00:41Whee!
00:42The tent got festive.
00:44I'm so excited.
00:45For carnival week.
00:46We're going showgirl.
00:47And Dominic dazzled.
00:49Absolutely stunning.
00:51Earning him his first star baker.
00:54Some had a rocky ride.
00:58I dropped a mask.
01:00And Tamara had to say goodbye.
01:02What are we gonna do for fun now?
01:05Now.
01:06Let's go.
01:07Our most Canadian week yet.
01:09It's maple week.
01:10We're coming back home.
01:11And it feels nice.
01:12The bakers will slip into a sappy signature.
01:14I don't know why it's tricky.
01:15I just know it's gonna be tricky.
01:17Get into the thick of the technical.
01:19No amount of push-ups could prepare me for this.
01:22Then pour it all.
01:23This is the hardest freaking part.
01:25Into a maple-soaked showstopper.
01:27I've lost count of all the doughs I have going on, on here, in there, over there, here.
01:52Good morning.
01:59So I was star baker last week.
02:02So that comes with some pressure.
02:03But that's nothing compared to the fact that I'm from Quebec and it's maple week.
02:07I'm still here.
02:09I'm grateful.
02:10And a little anxious.
02:13Because I feel like it's just gonna get harder.
02:16I really wanted to be star baker last week.
02:18But you know what?
02:19This might be my week.
02:20It's gonna be a tricky one.
02:21But let go and let go on.
02:25Bakers, this week we're gonna tap into a quintessentially Canadian nectar, maple.
02:30Today's signature challenge comes all the way from Quebec.
02:33The pudding chômeur, also known as poor man's pudding.
02:37That's because it was invented during the Great Depression, when people had to manage with limited ingredients.
02:42In its simplest form, it's a cakey batter that's cooked in a pool of maple sauce.
02:46Ooh.
02:47A pool I'd love to swim in.
02:48Today you will take the traditional pudding recipe and add your own unique flair, with maple playing a big part.
02:55Bakers, you have two hours to make eight identical puddings.
02:58On your marks.
02:59Get set.
03:00Bake.
03:05It's maple week, baby.
03:07I'm excited.
03:08I love maple syrup.
03:09I love it on pancakes.
03:10I love it in my coffee.
03:11I have four children.
03:12We go through gallons of maple syrup every weekend for breakfast.
03:16I'm on maple syrup watch.
03:18Like, that's enough.
03:19Maple is so entrenched in Canadian culinary.
03:24So I'm expecting the baker to be daring, creative, to push the boundaries of what you can do with maple.
03:30I added a little bit of tequila.
03:31Oh, this is good stuff.
03:32Pudding Chaumur is a classic Quebecois dessert.
03:37Safe.
03:38The bakers can't play it safe with this challenge.
03:41We want the bakers to bring us colour, bring us flavours, incorporate toppings, and really showcase one of the great Canadian traditions.
03:49Pudding Chaumur is home.
03:51Every family in Quebec has a recipe for this.
03:53So we're coming back home now.
03:55And it feels nice.
03:57Dominic will celebrate his homecoming with a raspberry Chaumur soaked with miso maple cream.
04:04Is miso a very traditional recipe from the family or is that a Dominic spin on things?
04:09No.
04:10I think it would be frowned upon.
04:12Maple is the star.
04:14Sticky, sticky.
04:15Made brighter by bold flavour pairings.
04:18I am making cranberry mini-bunch cakes.
04:22I'll be making a margarita Chaumur today.
04:25Oh, I can smell the tequila.
04:28I'm making a spicy Chaumur.
04:31Oops.
04:32So I'm starting right now with my cake batter.
04:35The heart of pudding Chaumur is the dense, moist cake.
04:39I'm using maple sugar to amp the maple up.
04:42It should give it a good zip.
04:44My cake batter is espresso flavoured.
04:47I think it's delicious even though I don't actually drink coffee.
04:51Covey will layer up his latte Chaumur with a maple whip and a maple espresso caramel.
04:57My wife, she's very particular about her coffee.
05:00She's like, I am going to give you the right espresso beans for this.
05:03Does it make an extra layer of pressure on you?
05:05I think there's a lot of layers of pressure.
05:07It's hard to keep track of how many layers there are.
05:09Yeah.
05:10Okay.
05:11So I need brown maple.
05:13Mmm.
05:14Mmm.
05:15The bakers must also get working on their sauce.
05:18That's what we're going to cook the pudding in.
05:20That will seep into the Chaumur while it bakes.
05:22It's cake magic today.
05:24I'm going to add a lot of rum to this.
05:26Whew.
05:27I came out of the womb wanting jerk chicken, so I love hot on everything.
05:31So I'm going to put some gochujang in my caramel sauce.
05:35There goes my spoon.
05:38Zoe will turn up the heat with gochujang maple caramel enrobing her sesame Chaumur.
05:44There we go.
05:45Make sure they're all the same.
05:46I can definitely smell the chilies.
05:48Whew.
05:49Pouring hot sauce over a cake before going into the oven sounds wrong, but that's the secret to putting Chaumur.
05:56It goes through the batter and makes its own sauce at the bottom, self-saucing.
06:00That's good.
06:01That's good.
06:02Pouring my sauce over the batter and we're going in the oven right now.
06:05Please bake well.
06:06Okay.
06:07Good night.
06:08Okay.
06:09Now, I've got to start my ice cream.
06:10If Chaumur wasn't enough, one baker is pulling out all the stops.
06:14I'm going to be making some cranberry ripple ice cream to go with it.
06:18And she's not alone.
06:19Ice cream's going, eh, Margaret?
06:21Yeah, it's going.
06:22Yours getting in there too?
06:23Right now, yeah.
06:24I've made my ice cream multiple times.
06:26I feel okay about everything until I get in here and then I'm, like, sweating.
06:30So, fingers crossed.
06:32Ryan's vanilla ice cream will top his butter pecan maple Chaumur,
06:37nestled in cherry mousse.
06:39Oh, and you're adding a layer of mousse.
06:41Yes.
06:42Okay.
06:43Wow.
06:44So, quite complex technique.
06:45Yeah.
06:46Ice cream mousse.
06:47I'm a sucker for pain, so, yeah.
06:49Ay, ay, ay.
06:50As they reimagine the Chaumur.
06:51This is going to be a weird one.
06:53The bakers are all adding extra layers of flavor.
06:57I'm making a banana custard, which is gorgeous.
07:00Look at that.
07:01My arm.
07:03My arm is dead.
07:05Passion fruit gelet is on.
07:07My mom loves passion fruit so much that my dad asked a friend to find a passion fruit plant to plant in our garden.
07:13Yeah, not here, though, in China.
07:15Jennifer's Margarita Chaumur shakes things up with a passion fruit chalet and a zesty lime curd.
07:22Oh, my goodness.
07:23I juice so many limes.
07:25I can feel every single cut in my finger.
07:27And it's been an honor and a privilege to go through this baking show journey with you.
07:37Oh, geez, Alan, you're so sappy.
07:39Whatever, bakers!
07:41Ice cream coming out.
07:45Yeah.
07:46Okay.
07:47So that's just coarse pickling salt.
07:50And it just goes in here and gets shaken around in here.
07:53I learned this from a science experiment that I used to do with my kids when I was teaching.
07:57Just adding salt to ice drops the freezing temperature and it will chill my ice cream way faster.
08:03Margaret's cranberry maple show myrrh will have a cool sidecar of cranberry ripple ice cream.
08:09Since you don't look too stressed, we're going to let you finish everything.
08:12On the outside, you know, and underwater.
08:15That thing.
08:16Oh.
08:18We're pretty much ready.
08:20I'm hoping and praying that my cake cools quick enough or else it'll melt the mousse and I'll have just one big pile of slop.
08:26As time drips away.
08:31I'm making tuiles.
08:33Yay.
08:34The bakers dash to decor.
08:36Wow.
08:37That is so pretty.
08:38Let's hope they bake well.
08:40I'm working on my Florentines.
08:42This is to give it a bit of crunch for texture.
08:45Joe's maple rum chaumeur will float on banana creme leger clouds and be topped with a crunchy peanut Florentine.
08:52Have they got to be very thin?
08:54Yeah.
08:55Hopefully.
08:56That can be a big challenge, huh?
08:57I haven't had any problems with it so far, so please don't jinx me, Bruno.
09:02Please work.
09:05Okay.
09:06I am candying some bird's eye chilies.
09:09So sticky.
09:10This is tangulu and it's just cranberries dipped in a hard sugar coating.
09:16They're like adult lollipops.
09:19Excellent.
09:20Yes, yes.
09:21Good.
09:22It can't just be rustic in the tent, right?
09:23No, yeah.
09:24You gotta pinkies up on everything.
09:25Exactly.
09:26Two pinkies up, actually.
09:27Both of them.
09:28Yeah, including my toes.
09:29You can't see them but they're up right now.
09:30Are you all.
09:31Are you all.
09:32Please be dry.
09:33I think Bruno and Jane is a bit.
09:37They spread too much.
09:38Okay, okay.
09:39Okay.
09:40I'm a stressed out bartender today.
09:44Bakers, five minutes left.
09:46Ah, what time?
09:47KB.
09:52Oh, great.
09:53Alright, here we go.
09:54It is assembly time.
09:56I think it's gonna be down to the last couple minutes.
09:58Now, I just need to work as fast as I can.
10:02I don't wanna dry pudding.
10:04A little pressed for time but there's nothing I can do.
10:07Screw it.
10:08Getting dirty.
10:09No time for cleanliness now.
10:11Gotta be perfect.
10:13My final layer that hopefully I can slap on Tom.
10:16Uh, Ryan, can you help me?
10:18What do you need?
10:19Bakers, you have one minute left.
10:21Oh boy.
10:22Let's go.
10:29Oh my God.
10:30Yummy.
10:31There.
10:32Thank you so much.
10:34Five, four, three, two, one.
10:39You're done, Bakers.
10:41Hands off your signature bags.
10:43Great work.
10:44Down to the wire.
10:46That was tight.
10:50Bruno and Kyla will now taste the baker's pudding showmers.
10:54Wow.
10:55Ryan.
10:56It sparkles.
10:57It's like party time.
10:59Good vibe in the suit.
11:01Something a steel worker would do, right?
11:02Yeah.
11:03Yeah.
11:04Exactly.
11:05Exactly what I was thinking.
11:09Oh.
11:10The pecans.
11:11The cherry mousse.
11:12Everything is just coming together with the maple.
11:15And to come up with an ice cream that's rich in flavor and firmly set.
11:20Nicely done.
11:21Yeah.
11:22Delish.
11:23That mousse is like, you could blow a bubble with it.
11:25So light.
11:27Hello.
11:28Hello.
11:29Hello.
11:30Oh, this is such an elevated presentation.
11:32Is this how you grew up eating it?
11:37Seeing those raspberries inside.
11:39Beautiful pop of color.
11:44It's really good.
11:45Bringing that miso in, I think that it's something I wouldn't have thought to put with maple.
11:49And I think they work really well together.
11:51Yeah.
11:52This makes me so happy.
11:55It looks like if we open up a magazine and there was an editorial on Great Canadian Fall Treats, this is it.
12:02Yeah, and some of them you can see the layers a little bit clearer.
12:05Some of them are a little more mushed down, but we get the overall idea.
12:11There is strong coffee flavor component.
12:14It's just like having a cappuccino.
12:16Like a maple latte.
12:17Perfect fall treat.
12:19If I was dreaming of putting chomur, it would look like that.
12:26It's like dripping a little.
12:31The baking of your chomur, I think, is really on point here.
12:34The maple has a beautiful sweetness.
12:36Yeah.
12:37The banana cream is soft, very light.
12:39Then you get a little kick of rum.
12:40Wow.
12:45The cranberries.
12:46I mean, the way that they're just standing up.
12:48Just like an invitation in to say, eat me.
12:52The texture of this is lip-smacking.
12:57It just melts in your mouth and your ice cream is really well made.
13:01And that amazing contrast of the sweetness of the maple and a pop of cranberries.
13:07It's so sour.
13:08Every hair is curling on me.
13:13This is such a bold statement on how to make a pudding chomur.
13:20Like, just look at the color.
13:24My God, that flavor.
13:26That's so unique.
13:27And I'm glad you dared to do it.
13:30The way you've played with the gochujang, it makes you keep taking a bite.
13:33It's very tasty.
13:34It's hot.
13:36But there is that smokiness to it, that richness.
13:40And you haven't lost the effect of maple.
13:43For me, it's magical.
13:44Oh, thank you.
13:47This is electric, Jennifer.
13:50It's such a creative interpretation.
13:53And it does definitely evoke a margarita.
13:58One drink, please.
14:00Oh, Jennifer.
14:04What have you done here?
14:07Your lime curd just pops.
14:11The maple brings the sweetness.
14:13And then the passion fruit just brings it together.
14:15Beautiful.
14:16Perfect.
14:17Thank you so much.
14:18I'm so happy.
14:19Oh, my God.
14:20I was so worried.
14:21I barely finished on time.
14:23I'm so grateful for Orion.
14:25It's like such a roller coaster of emotions right now.
14:28Maple Week so far is pretty good, eh?
14:39Bakers, welcome to your Maple Week technical challenge.
14:42Quite literally a sticky situation.
14:45Judges, can you please give our bakers some advice?
14:48Don't stir the pot.
14:49Hmm.
14:50You're right.
14:51That's our job.
14:52Mm-hmm.
14:53All right.
14:54Judges, ta-ta for now.
14:55Today, for your technical challenge, you will be making a maple mousse tart.
15:01Specifically, your tart is a short crust pastry shell with two different maple layers.
15:06A maple syrup fudge.
15:07The second, a maple butter mousse.
15:09Basically, our most Canadian bake yet.
15:11Mm-hmm.
15:12Bakers, you have two hours and 15 minutes on your marks.
15:16Get set.
15:17Bake!
15:22So many pages.
15:24Technical is this wicked maple mousse tart.
15:28I understand all those words separately, but not all together, you know?
15:34I'm so excited about this challenge because it is layer upon layer of maple deliciousness.
15:39Well, I cannot wait to see what's inside.
15:42We start with a walnut short crust, a raspberry jam to break up the sweetness.
15:48On top is a maple mousse.
15:50And in the middle is the best part.
15:52It's a maple fudge.
15:53So you're going to have the baker make fudge in a tent.
15:56There's a high risk of separating, crystallizing, and seizing, huh?
16:00Yep.
16:01And I know because I have done all of those mistakes.
16:04Mm.
16:07I love how smooth the mousse is and how it contrasts the buttery texture of the crust.
16:13But tell the truth.
16:14It's all about that fudge in the center, isn't it?
16:17It's all about the fudge.
16:19Right now, I'm a little overwhelmed.
16:21It's very complicated, surprisingly.
16:25I can't even tell you right now I'm so flustered.
16:27I know it has fudge, and so that's what I'm starting on right now.
16:30Have you made fudge before?
16:32No.
16:33But, I don't know, I'm channeling my grandma.
16:35So your grandma likes fudge?
16:36No.
16:37Then why are you channeling your grandma?
16:40It felt right.
16:42Fudge is notoriously tricky.
16:44I don't know why it's tricky.
16:45I just know it's going to be tricky.
16:47It takes a long time, and temperature control is key.
16:51We have to keep a close eye on the fudge while making all the other components.
16:55Okay.
16:56I am getting started on the short crust pastry.
16:58All right, let's do this.
17:03Coming together beautifully here.
17:05Just keep my eye on the fudge over there.
17:07I'm watching you.
17:08You're not pulling over on my watch.
17:11The bakers have to keep their eyes on more than just the fudge.
17:14I'm doing the jam.
17:16The walnuts don't take a lot of time.
17:18I wish I had four pairs of eyes.
17:20Oh, two pairs of eyes.
17:21So many things to watch at once.
17:23Woo!
17:24How do I know if my walnuts are good?
17:26This will give us a nice, hopefully shiny, jewel-like jam at the bottom of our tart.
17:33It's good jam.
17:35Next, short crust.
17:38The tender crust must be rolled out to quarter inch thick.
17:43However, I do not know how thick that is.
17:45So, good thing we have a ruler.
17:48It's a bit clumsy.
17:49And then baked to perfection.
17:52Golden brown.
17:53We're looking for golden brown here.
17:54I am starting my mousse.
17:57I'm still waiting for the fudge to get to temperature.
18:00It's kind of unnerving that it's not there yet.
18:02But just have to accept it and go with it.
18:04I'm making the maple mousse.
18:09Seems weird.
18:10I feel like every technical is on workout.
18:13This pot I'm not as worried about.
18:15I want this to hurry up and get to temperature because I've got to cool it down.
18:19Oh, my gosh.
18:20I like a few more degrees and we're there.
18:24Kyla said not to stir the pot.
18:26There's a little bit of crystallization and I just want to fiddle with it, but I can't touch the pot.
18:31I'm just going to listen.
18:32I'm going to listen.
18:33I'm a good listener.
18:34It's time.
18:35Thank goodness.
18:36I'm going to pour that in there.
18:38Time to pour.
18:39I think I may have burnt it.
18:41Yeah, it looks like it.
18:42I think I've ruined this too.
18:44I'm burning everything.
18:51Bakers, you have 45 minutes left.
18:57Once the fudge has cooled.
19:00This smells good.
19:01The bakers have to beat it by hands until it changes.
19:07It's supposed to get lighter in color.
19:09I think I burnt my fudge a little darker than I think it should be, so we're at the point of no return now.
19:13So I got to roll with it.
19:19No amount of push-ups could prepare me for this.
19:22I don't know about this.
19:24I don't know if I should start over or what.
19:27First time making fudge?
19:28First time making fudge.
19:29Probably last time making fudge.
19:30This is where I would call my husband.
19:34Florian, mon amour, I have a job for you.
19:38If the mixer can't do it, I can't do it.
19:41We whip it.
19:42We whip it and we pray.
19:4720 minutes till you let your mousse loose.
19:49Into my mouth.
19:51Oh, God.
19:53I'm folding my whipped cream into my pastry cream to make the mousse.
19:57I'm trying to keep it airy and moussy.
19:59It's just not smooth.
20:00That looks perfect, but that's the only thing that looks perfect.
20:17Okay, I'm gonna take the pie crust out.
20:20Are you okay?
20:23Yeah, I just touched a hot pan.
20:25Bakers, you have five minutes left.
20:28Oh, my God.
20:30Starting to assemble in an unconventional way.
20:33I don't know.
20:34A diagram would have been nice.
20:36I don't like this.
20:39Decorating my favorite part, provided this doesn't all melt.
20:42I have to be fast and accurate.
20:44I'm not too sure about the decoration, so I'm just winging it.
20:49Oh.
20:50Should we dust this in the middle or should we dust this all over?
20:5210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:01What?
21:02You're done, bakers.
21:03Hands off your tarts.
21:04Great job.
21:05Whoo.
21:06Bakers, please bring your maple mousse tarts up to the gingham altar and place them behind your photos.
21:12The judges are looking for a golden tart with airy maple fudge, smooth mousse, and firm-set raspberry jam.
21:19Let's taste your maple mousse tarts.
21:21Our first baker.
21:23A lot of raspberries, but they have a nice shine on them.
21:26Oh.
21:27Yeah, so we have nice distinct layers.
21:29The crust seems like it's baked through.
21:32The mousse is very smooth.
21:34The texture of the fudge is also smooth.
21:37It's very pleasant flavor.
21:39Very nice.
21:40Moving to our second baker.
21:42The bake looks very nice.
21:44Mousse is perfect.
21:46Very nice and light.
21:48The fudge itself has that burnt taste, and we can see it.
21:51The jam could have also been set a little bit more.
21:54Moving to our third baker.
21:56Wow, it's a lovely looking crust.
21:57That mousse is just a little bit soft.
22:00The raspberry jam is oozing out.
22:02But the mousse does have a nice flavor.
22:05And the texture of the fudge is quite nice here.
22:08Moving to baker number four.
22:10It does have a very rushed look to it.
22:13We can see the raspberry jam is oozing out, and the fudge itself is quite thick and dense.
22:18Beautiful bake on the crust, but unfortunately the fudge tastes a bit burnt, and the mousse is very waxy.
22:27All right, moving to baker number five.
22:29A very precise placement of the raspberries.
22:32Very distinct layers here.
22:35Nicely baked for the crust.
22:38The mousse is not as aerated as we would like, but that fudge is cooked properly.
22:44And the raspberry jam is on point.
22:46All right, moving to baker number six.
22:49Beautiful piping, very well-defined lines.
22:53Nice clean layers.
22:54Great flavor on the mousse.
22:56Nice texture.
22:57Maybe the base is all a bit too thick.
22:59But lovely, rich flavor to the fudge.
23:02That jam just needed to be cooked a little bit longer.
23:06And to our final baker, beautiful piping.
23:09A lot of control here.
23:13Looks like everything is well set, but the pastry is undercooked.
23:16The fudge is close flavors there, but I think it just needs to be a little lighter.
23:22Kyla and Bruno will now rank the tarts from bottom to top.
23:26In seventh place.
23:31Who's this?
23:33Covey.
23:34Good cross.
23:35The other elements needed some work.
23:37In sixth place.
23:42Ryan.
23:43Good mousse, but the fudge was overcooked.
23:47Zoe is fifth.
23:48Joe earns fourth.
23:49And Jennifer takes third.
23:51In second place.
23:57Margaret.
23:58Good work.
23:59The mousse needed a bit more body.
24:03And in first place.
24:05Dominic.
24:07You sure like raspberries.
24:09I do.
24:10Excellent work on a tough challenge.
24:15I was very shocked that it was me.
24:17It was difficult just because there were many things happening at the same time.
24:21But, yes, things seem to have gone all right.
24:26Good job.
24:27It was a diabolical technical to have.
24:29All I can do is focus on the bake that's coming up.
24:32There's no fudge in that bake, so I'm hopeful that it will go better.
24:41Wow, Maple Week is bringing the drama.
24:44Mm-hmm.
24:45That technical was fudging hard.
24:47We need that kind of technical to re-channel the bakers to really start to separate the great from the good.
24:53Okay, well then, does the signature tell you anything?
24:56Well, it told us how amazing they are.
24:58Honestly, there was so much flavor, wasn't there?
25:00They all put their own signature spin on the very classic desert.
25:05Truth be told, I really think that it puts us in a position where the order of the technical is really the order that they're coming into today.
25:13But I don't think anyone can hide behind that.
25:15Everyone needs to bring it full on if they want to stay in this competition.
25:20Bakers, we're closing out Maple Week with your showstopper challenge.
25:25The thing is, we can't really talk about maple without talking about breakfast.
25:29Yes, nothing quite like adding liquid gold to your morning meal.
25:33So to honor this tradition, you will make a maple brunch platter.
25:37The judges would like six servings of three different bakes.
25:41One laminated.
25:42Like a croissant or a danish.
25:43One quick bread.
25:44Like a scone or a muffin.
25:45And one dealer's choice.
25:47Like a, I don't know, whatever you want. I'm not the boss of you.
25:50Your platter should be a combo of savory and sweet and feature maple in a big way.
25:55Bakers, let's start this morning off right. You have four hours on the clock.
25:59On your mark.
26:00Get set, bake.
26:02Oh my God.
26:04Another showstopper.
26:06Got lots and lots and lots to do.
26:08Brunch is not relaxing today.
26:10It's a Canadian homecoming to be invited for a brunch where maple is a star.
26:16My best friend made this for me and it's my little treasure.
26:19Oh my God.
26:20Keep it for a special occasion.
26:21How much more special can you get?
26:22I know, right?
26:23Yeah.
26:24We're looking for an abundance of flavor and texture profiles.
26:28Oh, this is so good.
26:29We have seen that these bakers can bake, but can they prepare multiple things under the pressure of very limited time?
26:37Four hours pass by like a blink of an eye.
26:39I mean, I host for brunch all the time.
26:41Usually, I take about a weekend to prepare all of this.
26:44We're going to get her done today.
26:46With a mountain of brunch ahead, the bakers begin with the most time-consuming bake.
26:51Get on my laminated dough right away.
26:53Laminated dough is the flaky pastry part of brunch.
26:57Laminated dough.
26:58When it works well, it's a very beautiful thing, but it has to work.
27:03It's built with butter.
27:04This is the best part.
27:06Folds.
27:07As many as I can.
27:09And a whole lot of time.
27:10It takes so dang long.
27:12I'm going to go Danish style, and in the middle there's going to be maple cream.
27:17My secret is using some bread flour.
27:18But it's a secret.
27:21Secrets out on Margaret's brunch.
27:23With pastry-wrapped baked apples, banana bread french toast, and peppered sausage rolls.
27:29How comfortable are you making a laminated dough?
27:32Pretty good, but you never know.
27:36In the freezer, you go.
27:39We're good.
27:40We're good.
27:42In the meanwhile.
27:43Next, quick bread.
27:45Have to move quickly.
27:46But fast can't mean bland.
27:48This is a matcha and Earl Grey scone.
27:50Because you can't have brunch without tea.
27:52This is my plums.
27:53I'm going to roast them in a little butter and some maple.
27:56And then they're going on top of my financier.
27:59So this is my scone.
28:00And I'm trying to make it in a maple leaf shape, so it'll add a little extra fun to it.
28:06Covey's bringing the fun with maple croissant muffins, mushroom ketchup puri, and cinnamon layered scones.
28:12It's taking much longer for this to work.
28:18Definitely more stressful than normal brunch.
28:20There is so much to do today.
28:22We have to work like little, I don't know what.
28:25This maple brunch is intense.
28:28Time flies, eh, Dom?
28:30Yeah?
28:31Holy...
28:33Ryan's brunch will pack a punch with a spicy fried chicken donut, cranberry morning bun, and his wife's beloved lemon lavender scone.
28:41If you're making the scones for your wife, are they gluten-free?
28:44You know what?
28:45There's going to be a surprise coming down.
28:47Ryan, you...
28:48And I...
28:49Okay, I'll tell you.
28:51They're going to be gluten-free.
28:52Big risk, but they're banging, so...
28:53Okay.
28:54We're going to give her.
28:55Don't tell the judges.
28:56Okay.
28:57I can tell them after they eat it.
28:58Okay.
28:59Hopefully it works out.
29:00That's my quick bread.
29:01It's an apple, crumble, and maple mini bread.
29:07Nope.
29:08Bacon.
29:09How could I forget the bacon?
29:10It's bacon cornbread.
29:12I love bacon.
29:13I made three extra pieces just to eat.
29:17Bacon scallion cornbread muffins will cozy up to maple mascarpone eclairs,
29:22while plantain and goat cheese danishes sneak in an island wink.
29:26Any concerns with this bake?
29:28Anything that's going to go on that you fear?
29:29Lots of concerns.
29:30Time is running out very, very quickly.
29:32But I only have one oven, so that's the tricky part.
29:34Can you steal one of these other actual ones over here?
29:35That might be.
29:36You can't see me.
29:37I'm back there.
29:39Sweating now.
29:41Banana bread in the oven.
29:43But lots more to go.
29:47Say when.
29:49Keep going.
29:50Keep going.
29:51Keep going.
29:52Keep going for another two hours.
29:54Keep going.
29:56Keep going.
29:57Too much.
29:58I don't want it.
29:59Already at two hours?
30:01I'm on my third dough.
30:03Yay!
30:04I've lost count of all the doughs I have going on here and there, over there, here.
30:10So I'm just going to move on to my shoe.
30:13Now I'm starting on my eclairs, which is a shoe pastry.
30:16What do you want?
30:17Hey, Dom.
30:18Dom, Dom.
30:19Yeah.
30:22More eggs.
30:23Yeah, a little bit.
30:25Just a little bit.
30:26Okay, thank you.
30:29Cranberry maple danishes and caramelized apple bread will flank Dominic's salmon mousse filled cream puffs.
30:36I hosted brunch with these puffs.
30:38Everybody wanted the recipe.
30:39Wow.
30:40Yeah, I do brunch a lot at home.
30:41So this is just a regular weekend morning for you.
30:45Yeah.
30:46Yeah, yeah.
30:47Bit more stress.
30:49This is my donut dough.
30:52Oh, who doesn't love donuts?
30:53For my third bake, I'm making a meal crepe cake and I've got some orange liqueur in there.
30:58Ooh, nice.
30:59So we have mimosas?
31:00No drinking on the job.
31:02Oh, what type of job is that then?
31:03I know.
31:05Joe's brunch has plum financiers nestled next to pork and maple sausage rolls and a decadent chocolate orange crepe cake.
31:14This is the first one.
31:15The first crepe never works.
31:17That needs to be hotter.
31:18This is pastry and I'm just wrapping them up and gluing them with egg wash and it holds all the juices in too.
31:25So hopefully there's no leaks.
31:27This is my cacciapuri dough and I'm just shaping it so that we can get baking soon.
31:33I'm rolling out my stuffed bagels.
31:35Took me a long time to learn how to wrap bagels nicely.
31:38They used to look really ugly.
31:41Apple stuffed bagels will complement Jennifer's barbecue pork puffs and matcha and Earl Grey scones.
31:48So stuffed bagel, huh?
31:49Exactly.
31:50I love to eat it as breakfast for work and school.
31:52You just peed it up and everything's in there.
31:54Oh.
31:56Mm-hmm.
32:00I think it's kind of burnt.
32:02Let's do this again.
32:03Okay.
32:05It's a little hot.
32:07Moving on to eclairs.
32:13Bakers, you have one hour left.
32:15Oh yeah, she hot.
32:16She hot.
32:17That's okay.
32:18I'm frying my doughnuts for my fried chicken doughnut sandwich.
32:22Who doesn't love doughnuts?
32:24It's quite repetitive.
32:25It's crepe, cream, crepe, cream, crepe, cream.
32:2834 times.
32:30Go big or go home.
32:31Quite literally.
32:34The clock is running, but brunch isn't ready.
32:37So much to do still.
32:39And laminated dough still looms.
32:41In this moment, I wish it was anything but laminated dough.
32:45It's kind of like, ugh.
32:47Good God.
32:48Maple week is a doozy.
32:50I am sweating.
32:53I'm working on my puff pastry.
32:55The trick is don't fill it too much or else they will explode.
32:59But it's so yummy.
33:00So I just want to fill as much as I can.
33:02A muffin and a croissant had a baby.
33:04That's what this is like.
33:05This is the sausage filling for the sausage rolls.
33:08I'm feeling very rushed.
33:10Extremely rushed.
33:11We're under a little bit of a time crunch today.
33:13I could do with one or two more hands.
33:17All right, buddy.
33:18Bake properly.
33:20Okay.
33:21Now what?
33:22Bakers, you've got 20 minutes left.
33:25Getting stressed.
33:26I'm getting really stressed.
33:29Just got so many other things on the go here that it's a rush.
33:33As any Jamaican would know, plantain is a staple.
33:36Whoops.
33:37Sticky little guys.
33:39I'm trying to redo my scones.
33:42My previous batch came out burnt.
33:45Scones round two.
33:47Now this is the part my kids would normally get.
33:49The bit I cut off.
33:51They are done.
33:52Okay.
33:54Look at those layers, baby.
33:56Crispy, crunchy.
33:57Lovely.
33:58Happiness is having fully cooked buns.
34:01Biggers are down to your last 10 minutes.
34:03Whoa.
34:04Oh my God.
34:08Let's go.
34:10La la mia.
34:13Yeah, I think that's good.
34:14It's really hard to say though.
34:16Okay.
34:17Let's go, go, go.
34:18As fast as I can.
34:19Oh my God.
34:20This is the hardest freaking part.
34:23Sriracha glaze to my chicken.
34:25It's going to be a race to the end here.
34:27It's tight, of course, considering it baked the scones twice.
34:30Trying to get it on the plate.
34:32Missing something.
34:33It's all about the details in these final moments.
34:36They're so messy.
34:37Whatever.
34:39Okay.
34:40Got to work really fast.
34:42Gosh.
34:43Here we go.
34:44Ten.
34:45Nine.
34:46Eight.
34:47Seven.
34:48Six.
34:49Five.
34:50Four.
34:51Three.
34:52Two.
34:53One.
34:54You're done, bakers.
34:55Hands off your brunch boards.
34:57Great work, everybody.
35:00Oh my God.
35:02This was happening behind me?
35:03Now, Bruno and Kyla will tuck in to the maple brunch platters.
35:14There's so much to take in here.
35:16It gives me that feeling of a sugar shock.
35:20Should we start savory?
35:21Let's do savory.
35:23Look at that baking.
35:24Beautiful golden color.
35:27Dill and maple together, it's really good.
35:30Yeah.
35:31Oh.
35:32There's only six on here?
35:34Should we move into the apple and maple cakes?
35:39That screams maple all over.
35:42And there's a nice apple, you know, so it's a bit tart.
35:45Yes.
35:46Beautiful shape on the pinwheels.
35:48And gorgeous color.
35:52The sound of good baking when you bite into it.
35:55Oh, it's just one of life's pleasures, isn't it?
35:57Mm.
35:58Mm.
35:59Very well done.
36:00Very, very well done.
36:01Thank you very much.
36:04Joe, these sausage rolls.
36:06Wow.
36:08Your lamination is so perfect.
36:10Lots and lots of layers in there.
36:12Amazing display of flavors, but I do find the sausage itself a bit dry.
36:18Financier.
36:19Financier.
36:20There is a lot of brown butter inside, and it shows here.
36:23The maple and plum, they play so beautifully off of each other.
36:28And then you're right about the brown butter.
36:31It really just completes the whole thing.
36:33And, of course, a crepe cake.
36:35Of course.
36:36It takes so much effort to make something look so effortless.
36:40It's actually very light in texture and fresh in flavor.
36:45Jennifer, I am in disbelief that you were able to make bagels and fill them.
36:54Like, it's gorgeous.
36:55And look at that softness.
36:57Oh.
36:58Great apple flavor in there.
37:00And bagels are baked exactly the way bagels should be.
37:05So, and the leaf scones, nice two-tone.
37:09We don't see it that often.
37:11Great flavor for the matcha.
37:13But we have used a bit more fat content.
37:15It is a bit on the dry side.
37:16Mm-hmm.
37:17And then when you look at your puff pastry here,
37:20you can just see how well laminated it is.
37:22The pork filling, beautiful spices.
37:25It's just beautiful flavor.
37:27But we can see inside, we do have raw dough.
37:30Covey, your kachipuri is really the centerpiece of this platter.
37:37So voluminous and appetizing.
37:40That filling, you made a morning sauce.
37:44Wonderful flavors for that.
37:46But we can see in the center, it's underbaked.
37:49Scone time.
37:51It looks rushed with the icing on the top.
37:54I think you have an amazing scone recipe.
37:57But being rolled so thin, you know, it just makes them dry.
38:01Yeah.
38:02And now the croissant muffin.
38:04That's how you unroll happiness, isn't it?
38:08That's a rock star of a bake.
38:15Margaret, I love how your French toast
38:18are more of a family presentation
38:20where everybody can dig into it.
38:22For me, it is a bit on the dry side.
38:26Okay.
38:27What's next?
38:28Sausage time.
38:29Yeah, there's a commitment here that I appreciate.
38:33Very buttery, and it's a moist sausage.
38:37I think the quality of your lamination is excellent here.
38:39Crispy all around.
38:42And now the apple.
38:45That apple is cooked perfectly.
38:47This is actually something my family used to make a lot growing up,
38:51and it's just bringing back such great memories right now.
38:56Ryan, I love how it looks a bit like comfort food
39:00with a touch of sophistication.
39:02There's so much to see.
39:04I'm starting with a fried chicken sandwich.
39:06Okay.
39:10I love that balance of sweetness from the maple,
39:12this little kick of spice from the Sriracha.
39:15Oh.
39:17Oh, that's a really lovely, well-baked maple-glazed donut.
39:21All right.
39:22So let's try this morning bun.
39:23Look at that bake.
39:24Mmm.
39:25And I love the way the raspberries play into the maple.
39:27Lavender blueberry lemon scone.
39:30And that's an homage to your wife.
39:32Yes, these are my wife's favorite.
39:34I think you put a little dust of semolina or something on the bottom.
39:39Uh, no.
39:40No? There is this nice texture.
39:42You're probably tasting the gluten-free flour.
39:44Yes.
39:45So, you've done well because you could have fooled me.
39:49It's a great job for that.
39:52I make a lot of scones, and I eat a lot of scones.
39:55This is a good scone.
40:00Zoe, this is such an elegant presentation.
40:04Look at your laminated pastry.
40:05You have so many layers.
40:07Excellent quality work.
40:09This is so unique using plantain.
40:11It has this sweet, meaty, vegetable texture that goes so well together.
40:16It's a nice job here.
40:18Cornbread muffin?
40:19Absolutely.
40:20Cornbread are so risky often.
40:22It's too dry.
40:24Yours have nice complexity.
40:27Oh, thank you.
40:28And now for the eclair.
40:30Great baking.
40:31You get that typical break at the base of a shoe paste.
40:34That's so beautiful.
40:37It's a beautifully made shoe and an absolutely delicious filling.
40:42I'm in heaven.
40:46Good.
40:47Well, after that showstopper, what are you two going to do?
40:54Well, first we're going to take a break to digest everything.
40:57Yeah.
40:58That was an incredible day of baking today.
41:01How do you even figure out who's in the running for Star Baker?
41:04Three bakers nailed their three bakes.
41:06Zoe, Dominique and Ryan.
41:08With Zoe, she took a lot of risks this week and I think they paid off.
41:12And Dominique did an amazing sugar shock display.
41:15All bakes were fantastic.
41:17And this donut from Ryan, it just puts him in the conversation for Star Baker.
41:23What about who's leaving this week?
41:25We have to talk about Covey and Jennifer.
41:28Covey always brings so many flavors, but he had a lot of struggle in the technical
41:33and today we have two of his bakes.
41:35Jennifer always brings so much creativity and skill,
41:38but she struggled with some of the techniques in her bake today.
41:41Like I said, what are you going to do?
41:44So much to consider.
41:47Bakers, this week you made Canada proud.
41:54And one person not only honored Maple, but gave us gold.
41:59This week's Star Baker is...
42:08Dominique.
42:09Congratulations.
42:10Woohoo!
42:11Again!
42:12Thank you for doing that.
42:13Wow!
42:14And now the hard part.
42:19One baker will be leaving us today.
42:23The person going home is...
42:31Avi.
42:33We're gonna miss you.
42:34Thanks guys, it was a lot of fun.
42:36We're gonna miss you like man.
42:37I think the thing that I will remember the most is the friendships I made.
42:44And I think the only thing I regret is that I won't be able to continue to grow with them.
42:49You're not getting rid of us like that. Nice try.
42:52I'm really missing my daughter.
42:54So I'm really looking forward to seeing her again.
42:57Thanks, I'm gonna miss you guys too.
42:59Give me some of that star power over here, eh?
43:01Wow.
43:02What just happened?
43:03I feel like I'm walking on clouds.
43:05I don't even feel the ground anymore.
43:07Yeah, yeah, it is crazy.
43:08The Quebecker getting Star Baker on Maple Week, it's perfection.
43:13Next time, more is more.
43:20So much chocolate.
43:21Chocolate in my shoe.
43:22For the first ever Indulgence Week.
43:24Get ready for a spectacle.
43:26It's gonna be like...
43:27Who will indulge the judges?
43:29That's bang on.
43:30A perfect indulgence here.
43:31And who will wrap up their time in the tent?
43:34Oh my god, oh my god.
43:35Marie.
43:36It's a little over the top, but I love it.
43:43It's a little over the top.
43:45Let's just go through this.
43:46I'm trying to think of getting some quick notes.
43:47Let's do it.
43:49It's a little over the top.
43:50I want to click the next first.
43:51I just want to see it.
43:53I was ready for it.
43:54I'm ready for it.
43:55I have enough time to go by.
43:57I'm ready to go.
43:59It's a big deal.
44:00A little over the top.
44:01I'll just go.
44:02But I'll be on the top.
44:03In my favorite part.
44:05You'll see it.
44:06I know.
44:07I'm ready for it.
44:08You're ready for it.
44:10I'm ready for it.
Be the first to comment