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The Great Canadian Baking Show Season 9 Episode 4
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FunTranscript
00:01Tap, tap, tap.
00:04And?
00:05Tap. Whatcha doing?
00:06It's maple week.
00:07I'm tapping for syrup, but it's not working.
00:10That's not gonna work. Tap 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 owls.
00:33Is this even a maple tree?
00:35And I think I know what a maple tree looks like.
00:38Last time.
00:40It'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 here and there, over there, here.
01:52Good morning.
01:53So I was star baker last week.
01:54So that comes with some pressure.
01:55But 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.
02:12Because I feel like it's just gonna get harder.
02:15I 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.
02:24Bakers, this week we're gonna tap into a quintessentially Canadian nectar.
02:29Maple.
02:30Today's signature challenge comes all the way from Quebec.
02:33The pudding chômeur, also known as poor man's pudding.
02:36That'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.
02:49Today 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.
02:59On your marks.
03:00Get set, bake.
03:06It's maple week, baby.
03:08I'm excited.
03:09I love maple syrup.
03:10I love it on pancakes.
03:11I love it on my coffee.
03:12I have four children.
03:13We 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.
03:32Oh, those are good stuff.
03:34Pudding chômeur 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 chômeur 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 chômeur 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, I think it would be frowned upon.
04:12Maple is the star.
04:14Sticky, sticky.
04:15Made brighter by bold flavour pairings.
04:17I am making cranberry mini-bunch cakes.
04:21I'll be making a margarita chômeur today.
04:25Oh, I can smell the tequila.
04:28I'm making a spicy chômeur.
04:31Oops.
04:32So I'm starting right now with my cake batter.
04:35The heart of pudding chômeur 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 chômeur 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.
05:10Yeah.
05:11Okay.
05:12So I need my maple.
05:14Mmm.
05:15Mmm.
05:16The 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 chômeur while it bakes.
05:22It's cake magic today.
05:24I'm going to add a lot of rum to this.
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.
05:35Ah, there goes my spoon.
05:38Zoe will turn up the heat with gochujang maple caramel enrobing her sesame chômeur.
05:44There we go.
05:45Make sure they're all the same.
05:47I can definitely smell the chilies.
05:49Whew.
05:50Pouring hot sauce over a cake before going into the oven sounds wrong, but that's the secret
05:55to pudding chômeur.
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 chômeur 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.
06:17And 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 chômeur, nestled in cherry mousse.
06:39Oh, and you're adding a layer of mousse.
06:41Yes.
06:42Okay, wow.
06:43So, quite complex technique.
06:44Yeah.
06:45Ice cream mousse.
06:46I'm a sucker for pain, so, yeah.
06:48Ay-yi-yi.
06:49As they reimagine the chômeur.
06:51This is going to be a weird one.
06:53The bakers are all adding extra layers of flavor.
06:56I'm making a banana custard, which is gorgeous.
07:00Look at that.
07:01My arm.
07:02My arm is dead.
07:04Passion fruit gilet is on.
07:06My mom loves passion fruit so much that my dad asked a friend to find a passion fruit plant to plant in our garden.
07:12Yeah, not here, though, in China.
07:14Jennifer's margarita chômeur shakes things up with a passion fruit chalet and a zesty lime curd.
07:21Oh, my goodness.
07:22I juice so many limes.
07:24I 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 chômeur 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.
08:18They're pretty much ready.
08:20I'm hoping and praying that my cake cools quick enough.
08:23Or else it'll melt the mousse.
08:25And I'll have just one big pile of slop.
08:30As time drips away.
08:32I'm making tuiles.
08:34Yay.
08:35The bakers dash to decor.
08:37Wow.
08:38That is so pretty.
08:39Let's hope they bake well.
08:41I'm working on my Florentines.
08:42This is to give it a bit of crunch for texture.
08:45Joe's maple rum chômeur 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?
09:24Yeah, you 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.
09:30All you all, please be dry.
09:33I think Bruno jinx me.
09:37They spread too much.
09:38Okay, okay, okay, okay.
09:40I'm a stressed out bartender today.
09:44Baker's five minutes left.
09:46Ah, what time?
09:47Okay, baby.
09:52Oh, great.
09:53All right, 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.
10:01I don't want a 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.
10:12Gotta be perfect.
10:13My final layer that hopefully I can slap on top.
10:16Oh, Ryan, can you help me?
10:18What do you need?
10:19Bakers, you have one minute left.
10:21Oh, boy.
10:22Let's go.
10:23Oh, my God.
10:24Yummy.
10:25There.
10:26Thank you so much.
10:27Five, four, three, two, one.
10:29You're done, bakers.
10:30Hands off your signature bags.
10:31Great work.
10:32Down to the wire.
10:33That was tight.
10:34Bruno and Kyla will now taste the baker's pudding showmers.
10:41Wow.
10:42Ryan.
10:43It sparkles.
10:44It's like party time.
10:45Good vibe in the suit.
10:46Something a steel worker would do, right?
10:47Yeah.
10:48Yeah.
10:49Yeah.
10:50Yeah.
10:51Yeah.
10:52Yeah.
10:53Yeah.
10:54Yeah.
10:55Yeah.
10:56Yeah.
10:57Yeah.
10:58Yeah.
10:59Yeah.
11:00Yeah.
11:01Yeah.
11:02Yeah.
11:03Yeah.
11:04Exactly.
11:05Yeah.
11:06Exactly what I was thinking.
11:09Oh, the pecans, the 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.
11:25It's so light.
11:27Hello.
11:28Hello.
11:29Hello.
11:30This is such an elevated presentation.
11:32Is this how you grew up eating it?
11:37Seeing those raspberries inside, beautiful pop of color.
11:43It's really good.
11:45Yeah.
11:46Bringing 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, Great Canadian Fall Treats,
12:01this is it.
12:02Yeah.
12:03And 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.
12:09There is strong coffee flavor component.
12:14It's just like having a cappuccino.
12:16Like a maple latte.
12:17Perfect fall treat.
12:18If I was dreaming of putting chomur, it would look like that.
12:25It's like dripping a little.
12:27The 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 foam.
12:43Wow.
12:44The cranberries, I mean, the way that they're just standing up, just like an invitation in
12:50to say, eat me.
12:53The 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.
13:10It's so sour.
13:11Every hair is curling on me.
13:16This is such a bold statement on how to make a pudding chomur.
13:21Like, just look at the color.
13:24My God, that flavor, that's so unique.
13:27And I'm glad you dare to do it.
13:30The way you've played with the gochujang, it makes you keep taking a bite.
13:33It's very tasty.
13:35It'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.
13:52And it does definitely evoke a margarita.
13:57One drink, please.
14:02Oh, Jennifer.
14:05What have you done here?
14:07Your lime curd just pops.
14:11The maple brings the sweetness, and 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 top of all.
14:23So grateful for Orion.
14:24It's like such a roller coaster of emotions right now.
14:28Maple Week so far is pretty good, eh?
14:31Bakers, 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.
14:50Hmm, you're right.
14:51That's our job.
14:53All right, judges, ta-ta for now.
14:56Today 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.
15:41We start with a walnut short crust, a raspberry jam to break up the sweetness.
15:47On top is a maple mousse, and 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.
16:04I 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.
16:27I'm so flustered.
16:28I know it has fudge.
16:29And so that's what I'm starting on right now.
16:31Have you made fudge before?
16:32No.
16:33But, I don't know.
16:34I'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
16:53while making all the other components.
16:55Okay.
16:56I am getting started on the short crust pastry.
16:58All right.
16:59Let'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.
17:10The bakers have to keep their eyes
17:12on 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, no.
17:21Two pairs of eyes.
17:22Too many things to watch at once.
17:24Woo!
17:25How do I know if my walnuts are good?
17:27This will give us a nice, hopefully shiny, jewel-like jam
17:32at the bottom of our tart.
17:34It's good jam.
17:36Next.
17:37Short crust.
17:39The 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.
17:47It's a bit crumbly.
17:49And then baked to perfection.
17:51Golden brown.
17:52We're looking for golden brown here.
17:54I'm 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.
18:08Seems weird.
18:09I feel like every technical is all workout.
18:13This pot I'm not as worried about.
18:15I want this to hurry up and get to temperature
18:17because I've got to cool it down.
18:19Oh, my gosh.
18:21I'd 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
18:28and I just want to fiddle with it,
18:29but I can't touch the pot.
18:31I'm just going to listen.
18:33I'm going to listen.
18:34I'm a good listener.
18:35It's time.
18:36Thank goodness.
18:37I'm going to pour that in there.
18:39Time to pour.
18:40I think I may have burnt it.
18:42Yeah, it looks like it.
18:43I think I've ruined this too.
18:50I'm burning everything.
18:55Bakers, you have 45 minutes left.
18:58Okay.
18:59Once the fudge has cooled,
19:00the bakers have to beat it by hands
19:04until it changes.
19:06It's supposed to get lighter in color.
19:08I think I burnt my fudge just a little darker
19:10than I think it should be,
19:11so 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.
19:26First time making fudge?
19:27First time making fudge,
19:28probably last time making fudge.
19:29This is where I would call my husband.
19:33Florian, mon amour, I have a job for you.
19:37If the mixer can't do it, I can't do it.
19:39If 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.
19:52Oh, God.
19:53I'm folding my whipped cream into my pastry cream
19:56to make the mousse.
19:57I'm trying to keep it airy and moussy.
20:00It's just not smooth.
20:02That looks perfect, but that's the only thing that looks perfect.
20:17Okay, I'm going to take the pie crust out.
20:19Are you okay?
20:20Yeah, I just touched the hot pan.
20:25Bakers, you have five minutes left.
20:28Oh, my God.
20:29Starting to assemble in an unconventional way.
20:32I don't know.
20:33A diagram would have been nice.
20:35I don't like this.
20:39Decorating my favorite part, provided this doesn't all melt.
20:42I have to be fast and accurate.
20:44Not too sure about the decoration, so I'm just winging it.
20:48Oh.
20:49Should we dust this in the middle or should we dust this all over?
20:5210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:01You're done, Bakers.
21:02Hands off your tarts.
21:03Great job!
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, yeah, 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.
21:38Very nice.
21:39Moving to our second baker.
21:41The bake looks very nice.
21:43Mousse is perfect.
21:45Very nice and light.
21:47The fudge itself has that burnt taste, and we can see that the jam could have also been set a little bit more.
21:53Moving to our third baker.
21:55Wow, 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.
22:19Beautiful bake on the crust, but unfortunately the fudge tastes a bit burnt, and the mousse is very waxy.
22:26All 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.
22:37The mousse is not as air-rated 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.
22:55Great flavor on the mousse, nice texture.
22:57Maybe the base is all a bit too thick.
23:00But lovely, rich flavor to the fudge.
23:03That 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.
23:18Flavor's there, but I think it just needs to be a little lighter.
23:21Kyla and Bruno will now rank the tarts from bottom to top.
23:26In seventh place...
23:31Who's this?
23:32Covey.
23:33Good crust.
23:34The other elements needed some work.
23:36In sixth place...
23:38Ryan.
23:39Good mousse, but the fudge was overcooked.
23:43Zoe is fifth.
23:44Joe earns fourth.
23:45And Jennifer takes third.
23:46In second place...
23:48Margaret.
23:49Good work.
23:50The mousse needed a bit more body.
23:51And in first place...
23:52Dominic!
23:53You sure like raspberries.
23:54I do.
23:55Excellent work on a tough challenge.
23:57I was very shocked that it was me.
23:59It was difficult, just because there were many things.
24:00And it was difficult, just because there were many things.
24:02And it was difficult.
24:03It was difficult.
24:04It was difficult.
24:05It was difficult, just because there were many things happening at the same time.
24:20But...
24:21Yes, things seem to have gone alright.
24:23Good job.
24:24It was a diabolical... technical to have.
24:26All I can do is focus on the bake that's coming up.
24:28There's no fudge in that bake, so I'm hopeful that it will go better.
24:41Wow, Maple Week is bringing the drama.
24:44That technical was fudging hard.
24:46We need that kind of technical to re-challenge the bakers, to really start to separate the
24:52great from the good.
24:53Okay, well then, does the signature tell you anything?
24:55Well, it told us how amazing they are.
24:57Honestly, there was so much flavour, wasn't there?
25:00They all put their own signature spin on the very classic dessert.
25:04Truth be told, I really think that it puts us in a position where the order of the technical
25:09is really the order that they're coming into today.
25:12But 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.
25:24The 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.
25:40One laminated.
25:41Like a croissant or a danish.
25:42One quick bread.
25:43Like a scone or a muffin.
25:44And one dealer's choice.
25:46Like a, I don't know, whatever you want. I'm not the boss of you.
25:49Your platter should be a combo of savory and sweet and feature maple in a big way.
25:54Bakers, let's start this morning off right.
25:56You have four hours on the clock.
25:58On your mark.
25:59Get set.
26:00Bake!
26:02Oh my God.
26:03Another showstopper.
26:05Got lots and lots and lots to do.
26:07Brunch is not relaxing today.
26:09It's a Canadian homecoming to be invited for a brunch where maple is a star.
26:16My best friend made this for me.
26:18And it's my little treasure.
26:19Oh my God.
26:20So I keep 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.
26:27Oh, this is so good.
26:29We have seen that these bakers can bake.
26:31But 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, when 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.
27:05Whew.
27:06Folds.
27:07As many as I can.
27:09And a whole lot of time.
27:10It's so dang long.
27:11I'm going to go Danish style, and in the middle, there's going to be maple cream.
27:16My secret is using some bread flour.
27:18It's a secret.
27:21Secrets out on Margaret's brunch with pastry-wrapped baked apples, banana bread french toast, and peppered sausage rolls.
27:28How comfortable are you making your laminated dough?
27:31Pretty good, but you never know.
27:35In the freezer, you go.
27:39We're good.
27:40We're good.
27:41In the meanwhile...
27:43Next, quick bread.
27:44Have to move quickly.
27:45Have to move quickly.
27:46But fast can't mean bland.
27:47This is a matcha and earl grey scone, because you can't have brunch without tea.
27:53This is my plums.
27:54I'm going to roast them in a little butter and some maple, and then they're going on top of my financier.
27:59So this is my scone, and I'm trying to make it in a maple leaf shape, so it'll add a little extra fun to it.
28:07Covey's bringing the fun with maple croissant muffins, mushroom ketchup puri, and cinnamon layered scones.
28:14It'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.
28:26This maple brunch is intense.
28:28Time flies, eh, Dom?
28:31Yeah? Holy...
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.
28:42If you're making the scones for your wife, are they gluten-free?
28:45You know what? There's going to be a surprise coming down.
28:48Ryan, you're...
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.
28:56I'm going to tell them after they eat it.
28:57Okay.
28:58Hopefully it works out.
29:00That's my quick bread.
29:01It's an apple crumble and maple mini bread.
29:07Nope, bacon.
29:08How could I forget the bacon?
29:09It'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, while Plantin and Gochi's danishes sneak in an island wink.
29:26Any concerns with this bake? Anything that's going to go on that you fear?
29:29Lots of concerns. Time is running out very, very quickly, but I only have one oven, so that's the tricky part.
29:34You can steal one of these other actual ones over here.
29:35That might be from you.
29:36You can't see me.
29:37I'm back there sweating now.
29:41Banana bread in the oven.
29:43But lots more to go.
29:48Say when.
29:49Keep going, keep going, keep going for another two hours.
29:55Keep going, keep going.
29:57Too much.
29:58I don't want it.
29:59Already two hours?
30:01I'm on my third dough.
30:02Yay!
30:04I've lost count of all the doughs I have going on here and there, over there, here.
30:09So I'm just going to move on to my choux.
30:13Now I'm starting on my eclairs, which is a choux pastry.
30:16I actually want...
30:18Hey Dom. Dom 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.
30:44Yeah.
30:45Yeah, yeah.
30:46A bit more stress.
30:49This is my donut dough.
30:51Oh, who doesn't love donuts?
30:53For my third bake, I'm making a meal crepe cake.
30:56And I've got some orange liqueur in there.
30:57Ooh, nice.
30:58So we have mimosas?
31:00No drinking on the job.
31:01Oh, 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.
31:13This is the first one.
31:14The first crepe never works.
31:16That needs to be hotter.
31:18This is pastry and I'm just wrapping them up and gluing them with egg wash.
31:23And it holds all the juices in too.
31:25So hopefully there's no leaks.
31:26This 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.
31:47So stuffed bagels, huh?
31:48Exactly.
31:49I love to eat it as breakfast for work and school.
31:52You just beat it up and everything's in there.
31:54Oh.
31:55Mm-hmm.
31:56I think it's kind of burnt.
32:01Let's do this again.
32:03Okay.
32:04It's a little hot.
32:06Moving on to eclairs.
32:08Bakers, 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?
32:23It's quite repetitive.
32:25It's crepe, cream, crepe, cream, crepe, cream.
32:2834 times.
32:29Go big or go home.
32:30Quite 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.
32:44It's kind of like...
32:46Good God.
32:48Maple week is a doozy.
32:50I am sweating.
32:52I'm working on my puff pastry.
32:55The trick is don't fill it too much or else they will explode.
32:58But it's so yummy, so 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.
33:24Getting stressed.
33:26I'm getting really stressed.
33:28Just got so many other things on the go here that it's a rush.
33:32As any Jamaican would know, plantain is a staple.
33:36Oops.
33:37Sticky little guys.
33:38I'm trying to redo my scones.
33:41My previous batch came out burnt.
33:44Scones round two.
33:46Now this is the part my kids would normally get.
33:48The bit I cut off.
33:50They are done.
33:52Okay.
33:53Look at those layers, baby.
33:55Crispy, crunchy.
33:56Lovely.
33:57Happiness is having fully cooked buns.
34:00Figures are down to your last ten minutes.
34:02Whoa.
34:03Oh, my God.
34:07Let's go.
34:09Mama mia.
34:12Yeah, I think that's good.
34:13It's really hard to say, though.
34:15Okay, let's go, go, go.
34:17As fast as I can.
34:18Oh, my God.
34:20This is the hardest freaking part.
34:22Sriracha glaze to my chicken.
34:25It's gonna be a race to the end here.
34:27It's tight, of course, considering I baked the scones twice.
34:30Trying to get it on the plane.
34:31Missing something.
34:32It's all about the details in these final moments.
34:35Ah, they're so messy.
34:36Whatever.
34:37Um...
34:38Okay.
34:39Gotta work really fast.
34:41Gosh.
34:42Here 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.
35:01This was happening behind me?
35:07Now, Bruno and Kyla will tuck in to the maple brunch platters.
35:15There's so much to take in here.
35:17It gives me that feeling of a sugar shock.
35:20Should we start savory?
35:21Let's do savory.
35:22Look at that baking.
35:24Beautiful golden color.
35:26Mm.
35:27Dill and maple together?
35:29It's really good.
35:30Yeah.
35:31Oh.
35:32There's only six on here?
35:34Should we move into the apple and maple cakes?
35:38Yes.
35:39That screams maple all over.
35:42And there's a nice apple.
35:44You know, it's a bit tart.
35:45Yes.
35:46Beautiful shape on the pinwheels.
35:48Yes.
35:49And gorgeous color.
35:51Mm.
35:53The sound of good baking when you bite into it.
35:55Oh, it's just one of life's pleasures, isn't it?
35:58Mm.
35:59Very well done.
36:00Very, very well done.
36:01Thank you very much.
36:04Joe, these sausage rolls.
36:06Wow.
36:07Your 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.
36:24The 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.
36:41It's actually very light in texture and fresh in flavor.
36:48Jennifer, 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.
36:57Great apple flavor in there.
37:00And bagels are baked exactly the way bagels should be.
37:06So, and the leaf scones, nice two-tone.
37:09We don't see that often.
37:11Great flavor for the matcha, but I really 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, you 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.
37:33Covey, your kachipuri is really the centerpiece of this platter.
37:37So voluminous and appetizing.
37:39That filling, you made a morning sauce, wonderful flavors for that.
37:45But we can see in the center, it's underbaked.
37:48Scone time.
37:49It looks rushed with the icing on the top.
37:53I think you have an amazing scone recipe, but 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?
38:06That's a rock star of a bake.
38:14Margaret, I love how your French toast are more of a family presentation where everybody can dig into it.
38:24For 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.
38:40Crispy all around.
38:42And now the apple.
38:45That apple is cooked perfectly.
38:49This is actually something my family used to make a lot growing up, and it's just bringing back such great memories right now.
38:54Ryan, I love how it looks a bit like comfort food with a touch of sophistication.
39:03There's so much to see.
39:05I'm starting with a fried chicken sandwich.
39:07Okay.
39:10I love that balance of sweetness from the maple, that little kick of spice from the Sriracha.
39:16Oh.
39:17Oh, that's a really lovely, well-baked maple glazed donut.
39:21All right.
39:22So let's try this morning bun.
39:23Yeah.
39:24Look at that bake.
39:25Mmm.
39:26And I love the way the raspberries play into the maple.
39:28Lavender blueberry lemon scone.
39:30And that's an homage to your wife?
39:32Yes.
39:33These 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?
39:41There 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, so great job for that.
39:50I 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.
40:03Look at your laminated pastry.
40:05You have so many layers.
40:06Excellent quality work.
40:08This 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.
40:23It'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.
40:41I'm in heaven.
40:43Good.
40:46Good.
40:51Well, 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 free 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, he did an amazing sugar shock display.
41:15All bakes were fantastic.
41:18And 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 and today with two of his bakes.
41:35Jennifer always brings so much creativity and skill, but 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.
41:45Bakers, this week you made Canada proud.
41:55And one person not only honored Maple, but gave us gold.
42:00This week's star baker is...
42:08Dominique.
42:10Congratulations.
42:11And now the hard part.
42:20One baker will be leaving us today.
42:23The person going home is...
42:31Avi.
42:32We'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.
42:43And I think the only thing I regret is that I won't be able to continue to grow with them.
42:48You'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.
42:58Thanks, 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.
43:17Next 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.
43:25It's gonna be like, who 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.
43:38I love it.
43:39I love it.
43:40I love it.
43:41It's great.
43:42I love it.
43:43I love it.
43:44Oh, my God.
43:45I love it.
43:46A great快美容.
43:47It's a pas avoirtt Pharmacy and refinance.
43:48Have fun!
43:50All that's a great deal.
43:53We'll never do before.
43:54I love it.
43:55Also for the single thing, you know.
43:57I love it.
43:58Let's get a joy last night.
43:59I love it.
44:01Let's make little room.
44:02I love it.
44:03I love it.
44:04Let's keep doing it.
44:05I love it.
44:09You
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