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S9 E5 – The Great Canadian Baking Show 🍰🇨🇦
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00:00Alan, ahí estás.
00:02Puedes ver la impresión de Cher.
00:04No es tan bueno, pero él está vestido de bodysuita.
00:07Oh, es indulgences weekend,
00:09así que decidí ir a Method,
00:11y yo...
00:12indulgen.
00:13Alan,
00:14no es solo para comer mucha comida.
00:16También es sobre la riqueza de sabor,
00:19la decadencia de ingredientes,
00:22la...
00:24Alan, ¿qué pasó a la mesa?
00:26No hay limitación a la mesa.
00:29Can you be a deer and carry me to the tent?
00:33Fine.
00:35Last time...
00:36Let's do it.
00:37Getting dirty.
00:38Maple stole the show.
00:40Good God, Maple Week is a doozy.
00:42Dominic represented Quebec...
00:44We're coming back home and it feels nice.
00:46That screams Maple all over.
00:48Winning his second star.
00:50Two for two, buddy.
00:51But others got stuck.
00:53I'm burning everything.
00:54And it was Covey's time to go.
00:56I'm going to miss you guys, too.
00:58Now...
00:59Get ready for a spectacle.
01:00For indulgence week.
01:01This is a heavy hitter lineup.
01:03The bakers serve up a decadent signature.
01:06A perfect indulgence here.
01:07Go big for a viral technical.
01:09They are a fistful of cookies.
01:11They're massive.
01:12And wrap things up...
01:14The moment of truth.
01:15Breathe, breathe.
01:16With a demanding showstopper.
01:18Pedal to the medal.
01:19Let's go.
01:20Here we go.
01:21It's week five.
01:22I'm still here.
01:23Obviously, you know, I'd like to go the distance.
01:24But it's going to be an uphill battle.
01:25The bakers are so good.
01:26We're all trying each other's desserts and then going...
01:28Oh my God.
01:29Is mine good enough?
01:30This week is indulgence week.
01:31So...
01:32I think we're making fun, but we're gonna make a new link.
01:35I think we're gonna make fun.
01:38And I'm probably gonna make fun.
01:40Oh, thank you so much.
01:41Thank you so much.
01:42Thank you so much for coming.
01:43Thank you so much for bringing.
01:44My name's Nathan Hieck, and I'm Fuize, was the best for you.
01:49The bakers are so good, we're all trying each other's desserts and then going, oh my god, is mine good enough?
01:57This week is indulgence week, so I think we're making some fancy desserts. I'm ready.
02:05Good morning, bakers. In a show already steeped in indulgence, we're taking it a step further by making it our theme.
02:13That's right, in this first ever indulgence week, your bakes will be so rich that they'll be in their own tax bracket.
02:19Let's kick things off with your signature challenge, mini cheesecakes.
02:23You're all familiar with this creamy dessert, and today you'll pick your favorite version and give it a makeover.
02:27I'm talking makeup, hair, heels.
02:31I was thinking more flavors, toppings, crusts.
02:34Semantics. Bakers, you have two hours and 15 minutes to make six cheesecakes.
02:39On your marks, get set, bake.
02:44Indulgence week, ready to go, ready to bake.
02:47Who doesn't like to indulge a little?
02:49I love it, honestly. It's my personality.
02:52Because it's indulgence week, we're expecting a lot of colors, a lot of flavors. We want to see flair.
03:00I attribute being a chubby kid to cheesecake.
03:03Our signature this week is six mini cheesecakes, and what we're asking for is precision work, complex flavor combinations, and for the bakers to truly indulge us.
03:14I make cheesecake every other week for myself.
03:17You know, my family will have a few bites if I let them.
03:19The perfect creamy cheesecake starts with a crunchy crust.
03:23I'm roasting some nuts for my base.
03:26Adding texture.
03:28And flavor.
03:30This is my ginger snap. Sweet, but spicy.
03:34Is this salted egg yolk?
03:36Yes.
03:37I'll be adding it to my crust instead of salt.
03:40Exactly.
03:40Oh, that's amazing.
03:41Right?
03:42Jennifer's sugar-domed pink pineapple cheesecake will sit on her unique salted egg yolk crust.
03:49I love just adding things you don't really expect.
03:51It's a hack, for sure.
03:53In previous challenge, have we done any hacks that we are not aware of?
03:57Mmm, a magician never reviews their secrets.
04:00Excellent answer, Jennifer.
04:02Spreading my almond cookie nice and thin so I can bake it quickly.
04:06These are the bane of my existence here, so hopefully they're nice to me today.
04:10Macadamia nut d'acquoise, as indulgent as I could get.
04:17It's in the oven.
04:20I'm starting the cheesy cheesecake part.
04:23The bakers can use any cheese as the base.
04:27Cheese.
04:28And we mean any cheese.
04:31Blue cheese is polarizing because you either love blue cheese or you hate it.
04:35Because I had my kids try this and they were like,
04:37Joe's risky blue cheese will be paired with flavors of ginger and rhubarb.
04:48I'm making a compote and I'm going to candy some rhubarb as well.
04:51I love rhubarb and cheesecake.
04:53The bakers add their own signature flavors to the cheesecakes.
04:56Oubay, it's going to give it a nice purple color, a nice taste.
05:01Woo!
05:01My tonka bean smells like vanilla on steroids.
05:04This is a heavy hitter lineup.
05:06So we've got Amarina cherries and some really nice spicy chai.
05:11We're starting arm day early, huh?
05:14I'm curing some hascap berry that I grow at home.
05:17Ooh!
05:17And I'm proving to myself and Canada that I have no upper body strength.
05:24Dominic will muscle up a nut-crusted cheesecake marbled with hascap and sea buckthorn berries.
05:32All right, all right, all right.
05:34Very good.
05:36Ooh!
05:37While some flavors go directly in the cheesecake...
05:41All of that goodness.
05:43...others are added as layers.
05:44We're going to have a layer of cherry jelly on top.
05:47Full cherry.
05:48That's the vibe.
05:50And fillings.
05:51Pink pineapple.
05:52It will have a nice color contrast when the judges cut into the cheesecakes.
05:55This is the strawberry jelly that is going to be inside the cheesecake mousse.
06:00I hope it tastes absolutely indulgent.
06:03Something we all need every now and then.
06:05One hour left, bakers, but treat yourself to more time if you like.
06:09Damn!
06:10It's indulgence week, Alan.
06:11No, no, that's not how that works.
06:13I think we're moments away.
06:18Oh, I've got my cracks.
06:19I'm going to go in.
06:21125, that's perfect.
06:25That's a big disaster.
06:28My tart walls are collapsing.
06:30I'm going to try and weigh them down.
06:32Zoe, you think that would be good enough?
06:33Yeah, but then push this to the side.
06:36That should save you, honestly.
06:37Thanks, dude.
06:38Zoe to the rescue.
06:40You do the same for me, man.
06:41Ryan's tart shells will house his floral lemon curd and ube cheesecake.
06:49It's a no-bake cheesecake, so I hope the dry ice is on my side today.
06:54Most of the bakers are choosing to freeze their cheesecakes in dry ice.
06:58Whee!
06:59Instead of baking.
07:00I want it to get nice, clean layers, so I think that chilling it will give me that, if I can execute it properly.
07:07Okay.
07:08Dry ice time.
07:12Can't say I've ever worked with dry ice.
07:14Hold on, I'm going to stick my head in there.
07:15It's nice and cold.
07:17See you with that later.
07:19Fingers crossed that it sets.
07:20There's only two of us making baked cheesecakes.
07:24The trickiest part is not to let it overbake, otherwise it's going to get too dense.
07:28It's my husband's favorite.
07:30He loves a baked cheesecake.
07:32Ah!
07:35Oh my God, I can't believe me today.
07:38I forgot to put the gelatin in my mousse.
07:40Oh my God.
07:41Margaret hopes to revive her strawberry tonka bean mousse with enough time to glaze.
07:49I forgot to put the gelatin in my mousse, had to take them all back out again, so I'm going to try and catch up with that now.
07:54You've got this.
07:55All right.
07:55Thank you very much.
08:0030.
08:01What was that?
08:02A mini time check.
08:06I'm making decorations now.
08:08This is a tuile biscuit.
08:10Oh boy.
08:10Everything's happening right now.
08:13Ah!
08:14Soldier down.
08:16The handle does not want to stay.
08:19Oh, your cherries are so cute.
08:21Thank you.
08:22I call them disco cherries.
08:24A little bit of sparkle.
08:27Zoe's marzipan disco cherries will sparkle atop her almond-crusted cherry chai cheesecake.
08:34I'm nervous to do this.
08:36I'm going to unwrap it and hope that it's going to hold up.
08:40The hardest part is the unmolding.
08:44So we're all hoping that the whole thing stays together.
08:49I didn't realize how hard it would be to get these out.
08:51I think she's set.
08:51I think she behaved herself.
08:52I'm almost there.
08:53I'm almost there.
08:54This is almost there.
08:55They look great.
08:56Thank goodness.
08:57Hiya.
08:58They kind of overflowed.
09:00So it just shows you how humbling the tent can be.
09:12Double star baker and then this.
09:15Oh, okay.
09:16Safe.
09:17While most of the bakers celebrate getting their cheesecakes out, Margaret is finally putting
09:27hers back in.
09:28Take two.
09:29Ten minutes left, bakers.
09:30We're about to get crazy.
09:31Whew.
09:32Let's go, bud.
09:33This is a mirror glaze.
09:34I'm going to have to chill it on ice.
09:35I mean, I'm not happy with them, but it's a tart.
09:37Whew.
09:38There's no time.
09:39Ah, no.
09:40She's so jiggly.
09:41It needs to cool down to temperature.
09:42Ah.
09:43I'm in such a rush here.
09:44Graffitiing my cheesecakes.
09:45Make it look pretty.
09:46Let's see how skilled I am now.
09:47Bakers, you have two minutes left.
09:48Oh, boy.
09:49Ah.
09:50Ah.
09:51Ah.
09:52Ah.
09:53Ah.
09:54Ah.
09:55Ah.
09:56Ah.
09:57Ah.
09:58Ah.
09:59Ah.
10:00Ah.
10:01Ah.
10:02Ah.
10:03Ah.
10:04Ah.
10:05Ah.
10:06Ah.
10:08Ah.
10:09Ah.
10:10Ah.
10:11Ah.
10:12Ah.
10:13Ah.
10:14Ah.
10:15Ah.
10:16Ah.
10:17I just need to work really fast.
10:18Always tight for time.
10:19Okay, okay, okay, okay, okay.
10:21We got some lemon curd.
10:22Under pressure.
10:23This is very fragile.
10:25Oh my God, what a mess.
10:28I need Covey back.
10:29Where's my surgeon brother at?
10:31I need the steady hands.
10:32Mind.
10:33I'm shaking.
10:34I can't even put these on right.
10:3610,
10:379,
10:388,
10:407,
10:406, 5, 4, 3, 2, 1.
10:46¡You're done, bakers!
10:48¡Great job on your mini cheesecakes!
10:51¡Thanks for the assist!
10:52No problem.
10:54¡Good job!
10:54¡You did so well!
10:55¡Oh, my God!
10:57The judges will now indulge in the bakers' mini cheesecakes.
11:05¡It's very joyful!
11:06¡It's almost like dancing in place!
11:09¡These are my disco cherries!
11:11¡They're not actual cherries!
11:12¡No, no, no!
11:12¡They're marzipan!
11:13¡We were fooled!
11:17¡I just love the jiggle on this!
11:19¡It's so fun!
11:22¡That cherry gelé!
11:24¡Very tart, very clean flavors!
11:26¡The cheesecake on its own has a beautiful aromatic of Amarina cherries!
11:30¡The cherry is definitely standing forward of the chai!
11:34¡I think you could even amp that up!
11:35¡Cherry and chai, it's a match made in Cheven!
11:38¡Jo, that's the kind of dessert you will expect in a high-end restaurant!
11:46¡Thank you so much!
11:47¡I can smell the aroma of blue cheese already!
11:50¡Risky!
11:50Because you mentioned not everyone is a lover of blue cheese!
11:53¡Mm-hmm!
11:55¡That's bang on!
11:56¡That's very good!
11:56¡The blue cheese is not overpowering!
12:00¡It's a bit smoky, very aromatic!
12:02¡Oh, yeah!
12:03¡It's delicious!
12:04¡And your acidic rhubarb!
12:05¡It's a great combination!
12:07¡And the way the ginger hits it!
12:09¡It's just giving it these little notes of brightness!
12:12¡Overall, like, this is a 10 in my mind!
12:15¡Thank you!
12:17¡This is very elegant, beautiful pastel colors!
12:21¡Look at your tuile here!
12:23¡Like, this is stunning!
12:25¡Thank you!
12:26¡Beautiful work in the layering!
12:29¡I love that ube is just velvety coming through!
12:34¡The curd is beautiful!
12:35¡They balance each other in a beautiful way!
12:37¡Just mind your crust!
12:38¡Yup!
12:39¡Not enough baking time!
12:40You know the sad part of it?
12:42¡If it was baked properly, it would have been magnificent!
12:44¡Tard issues today!
12:46¡Yeah!
12:49¡Oh, wow!
12:50¡Oh, Jennifer!
12:52¡That's stunning!
12:53¡It looks like a jewelry store presentation!
12:56¡Thank you!
12:57¡Look at your little coloshes on top!
13:01¡Oh, I love that reveal!
13:03¡And I love that you chose a pink pineapple!
13:05¡It has a nice pop!
13:06¡I was thinking!
13:09¡Mmm!
13:10¡I love the pineapple!
13:12¡And that little bit of salted egg yolk!
13:14¡The cheesecake is just a perfect vessel
13:17to taste these other flavors!
13:19¡Thank you!
13:23¡Dominique!
13:23¡Everything is so carefully designed on your plate!
13:27¡But it would have been nice to see just a little more lift out of it!
13:30¡Mmm!
13:30¡The cheesecake overflowed!
13:32¡Oh!
13:33¡So it lost some of the heights!
13:35¡That doesn't necessarily show on the plate!
13:37¡So well done there!
13:38¡Thank you!
13:38¡And the big unfortunately of that millie texture!
13:43¡And that being said, the freshness and the power of that hasket berry is there!
13:49¡And that's what I'm still thinking about!
13:51¡I would love to have an opportunity to try it the way it ought to have been!
13:54¡Yeah!
13:55¡Margaret, what a recovery here!
14:01¡Incredible!
14:02¡Thank you!
14:03¡Cannot believe that mirror glaze!
14:06¡The impact is just massive!
14:09¡Yeah, I can see my face in there!
14:10¡You lull us in with this beautiful, well-made macadamia de croix
14:18and then just pop us with the strawberry!
14:21¡The jelly is like the mother of a full tank!
14:24¡It's very sharp, clean, and super smooth mousse!
14:28¡It feels like it never seen the light of struggle!
14:31¡That's so good!
14:33¡Woohoo!
14:34¡Oh my God, I survived!
14:36¡The kitchen gods were definitely watching down on me
14:39during this bake!
14:41¡As Starbaker, the only way to go is down!
14:44¡I think I proved that!
14:46¡Feel disappointed!
14:47But with the technical,
14:48it's going to be a whole different mindset!
14:57Bakers, please indulge us in this technical challenge,
15:00even though we know how you really feel about it.
15:03Before heading out,
15:05please give our bakers some advice.
15:07Wook a fine line.
15:09Oh, okay.
15:10Well, judges, walk a straight line out of here right now.
15:12Bye!
15:13Bye!
15:14Bye.
15:15Bakers, for your technical challenge today,
15:18you will be making the viral sensation,
15:21Dubai Chocolate Cookies.
15:24Oh, man!
15:26This trend started off as a chocolate bar,
15:28but was later adapted into a cookie with a gooey filling.
15:31The filling, pistachio paste, tahini, and cadaifi dough,
15:35is what makes this treat rich, crispy, and delicious.
15:38Bakers, you have two hours and 15 minutes to make six cookies.
15:42On your marks...
15:42Get set, bake!
15:46Oh, yeah.
15:47I'm very excited,
15:48because I've seen them all over the place on social media.
15:50I think I have some semblance of what it should look like.
15:53Maybe.
15:56At least there's only four pages today.
15:59Bruno, I didn't have you pegged for somebody who follows social media trends.
16:03Well, if they were all looking this delicious, I wouldn't.
16:06You can see it's a rich chocolate cookie.
16:09But what's so special, it's what's inside.
16:12Look at that luscious filling.
16:14Homemade pistachio paste, tahini, and cadaifi.
16:17Cadaifi?
16:18That is so hard to make.
16:20I know.
16:20They have to make the dough, roll it super thin,
16:23and cut it into thin strips.
16:25And, of course, they have to fry it.
16:29Mm.
16:30The combination of the creaminess of the pistachio and the tahini together,
16:35and then this texture of the cadaifi.
16:38That crunch is so unique, but so tricky to make.
16:42And so worth it as a technical challenge.
16:49We're in Dubai!
16:50I love it. I miss Dubai.
16:52Yeah.
16:53I spent 14 years in the Middle East.
16:54Great.
16:55Have you seen this before?
16:56Absolutely not in the slightest.
16:58Nope.
16:59The cookie dough is a gong show.
17:01It's going to be fun to figure that one out.
17:03I've never seen a cookie recipe where you add cake flour and bread flour at the same time.
17:07With three types of chocolate, including a full bar.
17:11So much chocolate.
17:12So much everything.
17:14This cookie dough is as indulgent as it gets.
17:17It's a lot of dough in here.
17:19Oh, my God.
17:20It's for the entire city of Dubai.
17:22Just portioning out my dough.
17:26They are a fistful of cookie.
17:29And they're going to be stuffed, so they're going to be even bigger yet.
17:31These are some Boj Khalifa-sized cookies.
17:36Decadent.
17:37I'm working on the kadai-fi dough for the filling of the cookies.
17:46A staple in Middle Eastern desserts, kadai-fi dough is similar to phyllo.
17:51It's a very soft, sticky dough.
17:54Soft and sticky?
17:55Where?
17:56It doesn't feel right.
17:58It says I have to knead for 10 minutes.
18:00I'll call out my dragon boat muscles to help me here.
18:03Every technical is an arm workout.
18:04I'm waiting for it to have a kind of a change in texture.
18:09Okay.
18:10There it is.
18:12Divide the dough into three equal portions.
18:15Okay.
18:19Next, the dough needs to be rolled out paper thin.
18:23Why do I have a feeling this is not going to be easy?
18:27This is a very elastic dough, so we're going to be here for a while.
18:30Just keep rolling.
18:36I just wish I knew how thin it's been.
18:38It says that you should be able to see through it.
18:41It's you.
18:43I have good eyes.
18:45I can see through it.
18:46This makes me think of my mom making strudel, and she would stretch them like this big and flip them over her arms.
18:53Now, are you going to try that today?
18:54Flip it over your head.
18:55I think I won't.
18:56Okay.
18:57Okay.
18:58Once all three dough balls are rolled out, it's time to get slicing.
19:03Un, deux, trois, quatre, cinq, six.
19:05Slice as thin as you're able to, which is probably what Bruno meant by walk a fine line.
19:10Oh, my God.
19:12We end up with just little shreds like this.
19:16Beautiful.
19:17Now what?
19:18Now fry it.
19:20I'm frying the katefe in ghee.
19:22We don't have instructions of timing.
19:24We want it to be cooked, but not burnt, so let's turn that down.
19:28It's hard.
19:29I don't know how to fry this.
19:30Some of them are golden brown.
19:31Some of them are not yet.
19:32I'm sure people who have made this before are looking at this like, bro, what are you doing?
19:37I have questions.
19:39It's difficult to make them fry evenly.
19:44That's good enough.
19:46What are the other components that need to get done?
19:48We're going to make some pistachio paste with tahini and stuff the cookies that are in the fridge.
19:54Bake them, decorate them.
19:55Great.
19:55You got time for that?
19:56Well, if we're going to see it, we're going to find out.
19:58Alan, how would you concisely describe a pistachio?
20:04In a nutshell.
20:05Keep going?
20:06No, that's it.
20:06In a nutshell.
20:0745 minutes left, bakers.
20:10I'm making the pistachio and tahini paste.
20:14Looking for a nice, smooth texture.
20:17Oh, my God.
20:23Deliciousness.
20:24This is going inside the cookie with the katafi that we just made.
20:27I can't believe we're making this from scratch.
20:29This is kind of cool.
20:30Not everyone makes their own katafi.
20:32Like, this is something you brag about.
20:34If it turns out.
20:36I'm going to fill these cookies here.
20:38If I invented this cookie, this is how I would fill it.
20:42I'm putting some filling in the middle and making a hamburger.
20:47This is a very generous hamburger.
20:49Yeah, a quarter pounder.
20:50Oh, yeah, yeah, yeah.
20:52Eh.
20:52I don't want it to ooze out in baking.
20:55I'm worried about how the cookies are going to rise.
20:58I'm not sure if I put the baking soda in it, but we'll find out when I bake them.
21:03I look through the window in 12 minutes.
21:07Only 20 minutes left.
21:10Oof.
21:12Come on, man.
21:14Smelling like chocolate cookies.
21:16Will they be baked all the way?
21:17We'll see.
21:19The tops have to be dry and cracked, and they're not close.
21:24Oh, wow.
21:25They spread.
21:26Might just have a different texture, which is fine, but...
21:28Ideally, I would have loved to have not skipped the baking soda.
21:32I don't think it's going to be ready yet.
21:34I just want to see where we're at.
21:37Everyone's waiting.
21:38It's so painful, because I know the last three minutes, it's going to be like...
21:44Get ready for a spectacle.
21:47Bakers, you have two minutes left.
21:49Okay, they're coming out, whether they're ready or not.
21:51They're going to be very soft.
21:52Ah, this is crazy.
21:55I'm going for a Jackson Pollock modern art.
21:57We're splattering.
22:00Whoa.
22:02Why is my chocolate so liquidy?
22:04That's so sad.
22:07Okay.
22:08Oh, my God.
22:12Five, four, three, two, one.
22:17You're done, bakers.
22:19Hands off your Dubai chocolate cookies.
22:21Great work.
22:21Oh, my God.
22:23Wow.
22:23Why is my chocolate so liquidy?
22:25I still don't know.
22:26Oh, my God.
22:27I can't breathe.
22:28This is half a teaspoon of coconut oil.
22:31I put half a cup.
22:32Oh, yeah.
22:33I don't get you.
22:33Bakers, please bring your Dubai chocolate cookies
22:38up to the gingham altar and place them behind your photo.
22:41The judges are looking for the perfect blend
22:44of crunchy and creamy,
22:46unique to this viral cookie.
22:48Baker number one.
22:50They actually look fairly uniform,
22:52and we have a nice mound,
22:53but their chocolate was too thin,
22:55and it's spread over the cookie.
22:59Nice, crunchy feeling.
23:01Good pistachio paste.
23:03Mm-hmm.
23:03I think the catieffi was cooked properly
23:06and well-handled.
23:08Moving to our second baker.
23:10We can see the nice green and white chocolate
23:13with the pistachios.
23:14But some had a nice little round top,
23:18other quite flat.
23:19Mm-hmm.
23:20Oh, it's quite soft.
23:22Definitely needs more baking time.
23:26Nice creaminess,
23:27but I'm looking for that crunch from the catieffi.
23:30Moving to our third baker.
23:32Beautiful design.
23:33Beautiful little hump on the top of the cookie.
23:36Mm-hmm.
23:37It looks evenly baked,
23:39and we can see that nice bright green layer of filling there.
23:45Nice pistachio flavor,
23:47some texture and crunch to it.
23:50The catieffi is really on point.
23:52Yeah, very good representation here.
23:55Mm-hmm.
23:55Let's take a look at baker number four.
23:57There was a lot of control putting on some of the garnish,
24:00and then the green is a little bit more haphazard.
24:03And a lot of decoration on the board as well.
24:07Oh, oh.
24:09They're quite gooey.
24:11The cookie didn't bake properly.
24:13I think there was some challenge how the cookie dough was made.
24:17Mm-hmm.
24:17Maybe an ingredient is missing,
24:19but the catieffi has a very nice crunch.
24:22To baker number five,
24:24they have a nice shape,
24:26but we don't see a defined hump on the top of the cookies.
24:29You can see here,
24:30it's underbaked in the middle,
24:32and they've spread the filling out through the whole cookie
24:35and pressed it down,
24:36so you lose that mounding.
24:39Beautiful crunch.
24:40But we're not getting that creaminess.
24:43I think the pistachio paste needed to be more refined.
24:47And finally to our sixth baker,
24:50nice little hump on the top.
24:53And there you go.
24:54You can see a very pleasing filling.
24:56It's got lots of shine,
24:58lots of texture to it.
25:00Beautiful creaminess.
25:01Catieffi is very crunchy.
25:04It's a good cookie.
25:06Bruno and Kyla will now rank the Dubai cookies
25:09from bottom to top.
25:11In sixth place,
25:14whose is this?
25:17Zoe,
25:18there were issues making the dough,
25:20and it needed more baking.
25:22In fifth place,
25:25Dominic,
25:26the dough was overworked,
25:28and he needed more baking time.
25:31In fourth place,
25:32whose is this?
25:34Ryan,
25:35it was inconsistent filling,
25:37and needed more baking.
25:40In third place,
25:42Jennifer,
25:43good flavors,
25:44needed more work on decoration.
25:47And in second place,
25:50who is this?
25:54Margaret.
25:57It's a great cookie,
25:58just a little more consistency.
26:00And in first place,
26:02Joe.
26:03Good job, Joe.
26:05I'm so happy.
26:08I had to do it for Dubai.
26:09I'm really thrilled.
26:10This is the perfect one for me to win.
26:13I was dead last in that technical,
26:15but it's okay.
26:16I'm not going to let today's mistake
26:18dictate tomorrow's bake.
26:19So day one of Indulgence Week,
26:31and there were already few surprises.
26:33It was such a delicious day,
26:35and I think Joe and Margaret
26:36and Jennifer all did really well.
26:38But our two-time star baker, Dominic,
26:41had some issues in both the signature
26:43and the technical.
26:45Yeah, and Zoe,
26:46she's usually so consistent,
26:47but she ended up last in the technical,
26:50struggling with her dough.
26:51With a group this good,
26:53there really isn't a lot of room for mistakes.
27:00All right, bakers.
27:02What is more indulgent than a cake?
27:04Oh, I know.
27:05A cake wrapped inside another cake.
27:06Ah, the gift that keeps on giving.
27:08For your showstopper challenge,
27:10you will make a cake-wrapped cake.
27:12First, you bake a sponge
27:14imprinted with a beautiful design.
27:15Then you will take that sponge
27:17and wrap it around
27:18a layered cake of your making.
27:20But beware.
27:21Any mistakes you make
27:22can show up as air bubbles or cracks.
27:25And we'll eat it anyways.
27:28Bakers, you have four hours
27:29and 15 minutes to make your cakes.
27:32On your marks...
27:32Get set, bake!
27:35Showstopper!
27:38Whoa.
27:39Today we're making a cake-wrapped cake.
27:41Isn't that fun?
27:42Very indulgent over the top.
27:46Asking the bakers to make one cake
27:48as a showstopper,
27:49it's already difficult.
27:50But asking them to create that wrapping cake
27:53brings their own set of problems.
27:55I'm super nervous.
27:57There's so many things
27:58that can happen to the cake wrap.
27:59Too thick and the exterior cake
28:01will likely crack too thin
28:03and we might not see
28:04that beautiful, detailed design
28:06coming through.
28:08I'm so scared!
28:09We want them to indulge
28:11our sense of curiosity
28:12and show us the unimaginable.
28:14I'm here to prove something,
28:16so let's bake!
28:18Cake flour.
28:19I'm putting in my baking soda.
28:21Not forgetting it this time.
28:23The bakers tackle
28:24their inside cake first.
28:26Okay.
28:27That's gonna be another
28:28chiffon cake.
28:29I need to work fast
28:30and make sure I have enough time
28:31to get everything done.
28:32Packing a punch with flavor.
28:35I'm very zesty.
28:36Why, thank you.
28:37So I've got a lime
28:38and coriander layer cake.
28:40I love this cake.
28:42Cherry, chocolate, almond.
28:43Just decadent.
28:45I'm doing a Halloween theme,
28:46so I'm going with pumpkin cake.
28:48I'm putting lots of rosewater in my cake,
28:50so it's smelling like roses.
28:54Margaret's fragrant
28:55rosewater raspberry cake
28:56will be topped with meringue roses
28:58and enrobed in homemade marshmallow.
29:01The recipe of my mother-in-law's.
29:03There's seven kids,
29:04so they'd whisk and pass the bowl
29:06and the next one would whisk
29:07until they got it fluffy enough.
29:09So what's your tactic here?
29:10Are you going to pass it around the tent?
29:11Everyone has to do it.
29:12Happily.
29:13Happily.
29:16Ah, here we go.
29:18It's a little trick I do.
29:21That's, uh...
29:23Good luck in there.
29:24I am starting my strawberry basil compote.
29:30Smells so good.
29:32Creams and fillings
29:33will add a unique twist to the layer cakes.
29:36Squash in a cake.
29:38My neighbor has a giant lychee tree,
29:40and I'm just like,
29:41don't tell him.
29:42Heh heh.
29:44Jennifer will pay homage to her culture
29:47with a Chinese porcelain design
29:49and flavors of lychee,
29:51osmanthus,
29:52and oolong.
29:53Smells so good.
29:54Smells like a bubble tea shop.
29:56Ooh, this is tea.
29:57What?
29:57Oolong?
29:58Yes.
29:58Yes.
29:59Oh my God, you're so good.
30:01I...
30:01Maybe I saw some notes.
30:05Ah, so much pear.
30:07This is my fig compote.
30:09Trying to think outside the box.
30:11I'm working on four different elements
30:13for my cake.
30:14I'm just grateful
30:15they're all in the same place,
30:16and I'm not like,
30:17you know.
30:18Jo's Black Forest cake
30:20will pack a punch
30:21with flavors of chocolate,
30:23almond,
30:24and a special indulgence
30:25from her first job.
30:27We started working at the pub
30:28at the end of our lane
30:29washing dishes,
30:30and they had cherry brandy sauce,
30:33and we just loved it.
30:34We used to steal spoonfuls.
30:35As long as you got the dishes done.
30:39Oh, it smells so good.
30:40Just gonna check on the cakes.
30:46Yeah, we're good.
30:48Looks beautiful, Jen.
30:50Thank you.
30:50Look at that.
30:50Look at, look at, look at.
30:52Ah!
30:53Two hours left.
30:54You're more than halfway
30:55through the bake.
30:56Hey, we just did a time check
30:57wrapped in another time check.
31:00Twins!
31:01I'm on to making my wrap.
31:04The batter needs to be flexible
31:05so that we can bend it,
31:07and it doesn't crack.
31:08A lot of eggs is the way to do it.
31:10Egg weights, egg weights, egg weights.
31:11Oops.
31:12Oops.
31:15Did you have one single egg yolk
31:16on the ground?
31:18Yeah, casualty.
31:21I can tell you something,
31:22I'm not making an omelette tonight.
31:25Dominic will celebrate autumn
31:27with seasonal spices,
31:29flavors,
31:30and decorations
31:31on his unique rectangular cake.
31:33So how are you approaching the wrap?
31:35Because, I mean,
31:36if it's even slightly off,
31:37we'll have this big seam.
31:38I'm doing a lot of measuring.
31:39Okay.
31:40What do they say?
31:41Measure twice, cut once?
31:43Yeah, I measure more than twice.
31:44Yeah.
31:46So this is my three colors
31:48for my pattern batter.
31:49The bakers get one shot
31:51to pipe their design.
31:53I'm shaking it,
31:53so it's making it a bit tricky.
31:55There's nowhere to hide imperfections.
31:57Boo.
31:58I'm freehunting my strawberry patch.
32:03Our cakes are going to look
32:04so cute together.
32:05I know.
32:06I love that we had a similar idea.
32:09So when we open
32:10our cake shop together,
32:11what would we call it?
32:13Zojo?
32:14Aw, too cute.
32:16This is my stencil.
32:18They're pretty fine lines.
32:19I like to make my life difficult.
32:22Okay.
32:23Missing my garden,
32:24and so I'm going to bring
32:25a little bit of it here.
32:26Are you big into Halloween?
32:28We are.
32:29We're doing family costumes
32:30this year for sure.
32:31Wait!
32:32What if you and your family
32:34are me, Alan, Kyla, and Bruno?
32:37You could for sure be a Bruno.
32:39Oh, my goodness.
32:39I already got the kind of hair
32:40and the glasses, so...
32:41Fantastic.
32:44Bruno's, I mean,
32:45Ryan's Halloween-themed
32:47fig and pumpkin cake
32:48will have three
32:49spooky wrap cake patterns.
32:52I've got spiders.
32:54I've got a web.
32:55I just need my ghost friends.
32:56to join the party.
32:58Time to pull, huh?
33:00I'm hoping that my pattern
33:01stays put.
33:04Not too many bubbles.
33:09Bake well, baby.
33:11Bake well.
33:15Decorating time.
33:17I brought my glitter.
33:18The disco cherries.
33:19And glitter we trust.
33:22Pumpkins.
33:23Lots of decorations.
33:24Everything's happening
33:25right now.
33:27Ah!
33:28The buttercream
33:29is melting in my hands.
33:30These are going to be roses
33:31that go on the top
33:32of the cake.
33:34Ooh, look at that, eh?
33:35I'm being a little crazy today
33:37with macarons
33:38for the top of my cake.
33:39You're a brave woman.
33:40She's going for it today.
33:42Going for it.
33:43Wish me luck.
33:46Macaron will accompany
33:47Zoe's bold flavors
33:49of strawberry, basil,
33:51and mascarpone
33:52wrapped in a fluffy
33:53vanilla sponge.
33:55I'm hoping
33:56to see my pattern
33:57the way I envisioned it.
33:58Unwrapping the wrap cake
34:00is risky business.
34:01Breathe, breathe.
34:02When that paper comes off...
34:04I'm dreading this part.
34:06...it may take the pattern
34:08with it.
34:08Let's just see.
34:10The moment of unveiling.
34:12That's amazing.
34:13Yeah, we're rocking.
34:16Oh, it's stuck
34:17to the paper a little bit.
34:19Cuties.
34:20Cutie patooties.
34:22Thank goodness.
34:25Oh, I'm so scared
34:26about that.
34:28Wow, look at that.
34:35Sorry.
34:37It's assembly time.
34:39I'm building
34:40my inside cake first.
34:41I'm making a two-tier cake.
34:45A lot of work
34:46to do today.
34:47I got just a dam
34:48of buttercream
34:48to keep the fillings in.
34:50God, something smells
34:51so good.
34:54Yum.
34:56Be a good cake.
35:01We're getting there.
35:02My mom loves
35:03watching me do this.
35:04She just sits in the kitchen
35:05and just watch me
35:06do this part.
35:10Raspberry marshmallow.
35:11The most delicious glue.
35:14I'm like putting off
35:15putting the wrap cake on.
35:16I just gotta do it.
35:18This is rather fragile wrapping.
35:20You have to be very careful.
35:21We don't want to see
35:21any cracks.
35:23Oh, my God.
35:25It's so nerve-wracking.
35:27The moment of truth.
35:30I got elbows out.
35:34Huh.
35:34I got my measures wrong.
35:37Make it stick.
35:38Okay, okay, okay, okay, okay, okay.
35:43I want the pig wrap cake
35:45to stay.
35:47Like that.
35:50Thank God.
35:52Bakers, you have
35:53two minutes left.
35:55Don't say that.
35:56I want the pig wrap cake.
36:01Okay.
36:03This spider's only gonna have
36:04four legs today
36:05because I don't have time.
36:06Aye.
36:12Paddle to the medal.
36:13Let's go.
36:14My hands are shaking.
36:22Ten, nine, eight, seven, six, five, four, three, two, one.
36:32You're done, bakers.
36:33Hands off your cake wrapped cakes.
36:35Great work.
36:36We did it.
36:37We did it.
36:38Well, that's a wrap.
36:47Time to taste the bakers' cakes.
36:49Jo, please bring your showstopper
36:51up to the front.
36:56Oh, this is so delectable.
36:59It's just such a beautiful
37:00representation of a black forest cake.
37:04And I love the design
37:05on your wrapping cake.
37:07It's impressive that you have no cracks
37:09because it's quite a substantial cake.
37:10Thank you.
37:12Amazing cherry and chocolate flavor
37:15goes so well.
37:16Such a classic.
37:17I love how you bring back
37:18memories of your youth.
37:20I feel like you could get me
37:21to wash a lot of dishes
37:22if you were serving
37:23this cherry brandy sauce.
37:27Jennifer, it looks like
37:29porcelain or fine bone china
37:31and the patterned cake.
37:33Beautiful piping,
37:34but it's a little compact.
37:35But look how impressive
37:38this flower is.
37:39Almost real.
37:40Thank you.
37:44There is that clean taste
37:46of hoolong tea.
37:47Slightly bitter,
37:48a bit nutty.
37:49I love the lychee.
37:51Really nice,
37:52light flavor.
37:53It's just checking off
37:53all the boxes.
37:54Thank you.
37:57Zoe, it looks like
37:59a drawing or a cartoon.
38:01The detail that you did
38:02in these strawberries
38:03is so good.
38:04I wish there was
38:05a little more.
38:06I think you could have
38:07expanded your design
38:08a little bit.
38:09And just be careful.
38:10We've got some little
38:11air bubbles
38:12creating some little pockets.
38:14Mm-hmm.
38:14Mascarpone and strawberry jam.
38:22Marvelous combination.
38:24Teeny amount of tartness to it.
38:26Not too sweet.
38:28And one last little treat.
38:30Mm-hmm.
38:33Deliciously sweet,
38:35like just a beautiful little
38:36strawberry on top of the king.
38:38Ryan, if your house
38:43looks like this,
38:44I've been knocking
38:44on your door
38:45on a Halloween night
38:46for some treats.
38:48It's so fun.
38:50It's so indulgent.
38:51You've given us more
38:53than we've asked for here.
38:54Three different patterns
38:56of wrap.
38:57You're really using
38:58the theme
38:59to make the whole concept work
39:01and showcasing
39:03what you can do.
39:05Thank you.
39:08That sponge
39:10is beautiful.
39:12So moist.
39:13Lots of pumpkin flavor.
39:15I really like the fig filling,
39:17but I think it could be amped up.
39:18Gotcha.
39:19Very nice wrap cake.
39:21Very flexible.
39:22Does not crack or break.
39:23Great job.
39:25Thank you.
39:27Dominique,
39:28I love how that piles of leaves
39:31evokes a playful time.
39:33Very playful.
39:34I love this detail so much.
39:37As we look around,
39:38some of your patterns
39:39are very vibrant
39:41and some look like
39:42they've had a touch of frost.
39:44Mm-hmm.
39:45Because your wrap is square,
39:47there's so many seams
39:49that it becomes very apparent.
39:51Yeah.
39:52It has a beautiful aroma
39:53of autumn spices.
39:56Beautifully poached pearls.
39:58Nice flavor.
39:59The cake itself
40:00has a beautiful lightness to it.
40:02Yes.
40:02Really lovely flavor components
40:04and a gorgeous celebration
40:06of the autumn season.
40:07Margaret,
40:11it looks like a bouquet of rose
40:13in a beautiful vase.
40:15And the wrap,
40:16the fact that you were able
40:17to get this design
40:18by piping it,
40:20really incredible work.
40:22Thank you.
40:23It's just pillowy and soft.
40:25And what a great idea
40:26to make marshmallow
40:27as you're icing.
40:28I love that you use raspberry puree
40:32to make the marshmallow
40:33because it gives it
40:34a nice little tang.
40:36Beautiful cake.
40:37It's just like little kisses
40:39of rose water.
40:41Even the meringue are flavored.
40:43Marvelous job.
40:44Thank you.
40:45Well, you keep asking
40:50the bakers for more
40:51and they are giving you more.
40:54A very indulgent week
40:55with great bakes.
40:56But really,
40:57what it came down to
40:58is we see Joe and Margaret
41:00just stepping above the pack.
41:03Both of them
41:04have brought so much complexity,
41:06so much interest,
41:07and really indulged us
41:08on every level.
41:10So on the flip side,
41:11who is perhaps in danger
41:13this week?
41:14I think we're going to have
41:15to have a conversation
41:16about Dominic.
41:17And also about Zoe
41:18because she did finish last
41:19on a technical.
41:20Would it be too indulgent
41:22just to keep all the bakers?
41:24Unfortunately, yes.
41:30Bakers.
41:31This week,
41:32we overindulged
41:33and one person
41:35overdelivered.
41:37This week,
41:37star baker
41:38is
41:39Margaret.
41:46Hey, hey.
41:50I was shocked.
41:52Wow.
41:53I was totally shocked.
41:54This only gets harder
41:56and harder
41:58as the weeks
41:59go on.
42:00The baker
42:01leaving the tent today
42:02is
42:04Dominic.
42:12We'll miss you.
42:13Thank you
42:14so much.
42:15Did I hug?
42:18Nothing compares to this
42:20in terms of proving
42:22things to myself.
42:23You did so good.
42:24Thank you.
42:25The lifelong friends
42:27that I've made,
42:28I'm going to miss them.
42:29Baking with them
42:31was a privilege.
42:33I thought you were
42:33going to win
42:34the whole thing.
42:34Wow.
42:36We all have bad weeks.
42:39Dominic deserves
42:40all of our tears.
42:41Really, truly.
42:42What a wonderful
42:43human being
42:44and what an incredible
42:45baker.
42:46Thank you.
42:48It's a pleasure, man.
42:49Yeah, same here.
42:50It's quite the family
42:51that we've created.
42:54You are a hero.
42:55Thank you.
42:55Congratulations.
42:56Thank you.
42:57I'm the grandma
42:58in the family.
42:59Being here
43:00is one of the
43:00greatest experiences
43:01of my life.
43:02And being Star Baker
43:03today, it's just
43:04the icing on the cake.
43:06I'm so shocked.
43:07Thank you.
43:08It absolutely
43:09is the most exciting
43:10thing that's ever
43:11happened to me.
43:12It's a dream come true.
43:16Next time.
43:17Please, please.
43:18It's pastry week.
43:19Chaos.
43:20What do I do?
43:21What do I do?
43:21And emotions are
43:22bu...
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