- 2 days ago
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00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:12Hello, my ghoulish gourmets.
00:14Previously on Halloween Bake Shop.
00:17You will be working in pairs.
00:19What?
00:20The bakers paired up and crafted two killer graveyard gala desserts.
00:25A monster.
00:26In round one, Lawrence and Alessandro's creepy cupcakes scared off the competition.
00:31Yes.
00:32Good job.
00:33Round two belonged to Megan and Justin.
00:35Their sublime skull cake won them each a cool $2,500.
00:41While Nikki and Austin's crumbling cake left them dead and buried.
00:45But in a plot twist.
00:47There will be no elimination in the bake shop this evening.
00:50Oh, my God.
00:51Now, there are no tricks, just treats.
00:54Our scary six bake-on.
00:56Oh, my gosh.
01:01Happy Halloween, bakers.
01:05We were summoned to the bake shop with promises of desserts that would revive us.
01:10Ooh.
01:12Oh.
01:13Oh.
01:13Oh.
01:13Oh.
01:14Oh.
01:14Oh.
01:14Oh.
01:15Oh.
01:15Oh.
01:16Oh.
01:16Oh.
01:17Oh.
01:17Oh.
01:18Oh.
01:18Oh.
01:18Oh.
01:19Oh.
01:19Oh.
01:20Oh.
01:21Oh.
01:22Oh.
01:23Oh.
01:24Oh.
01:25Oh.
01:26Oh.
01:26Oh.
01:27Oh.
01:27Oh.
01:29Oh.
01:29We rose from our tombs for this.
01:33So you all better rise to the occasion.
01:43The moon is full.
01:44There's a slight chill in the air.
01:46And tonight is all about us, mummies.
01:50How about it?
01:51Come on.
01:54First up, we want six spider profiteroles
01:58complete with a spider web.
02:01Your spiders will become part of your final dessert,
02:05a pie of the living dead.
02:09And because we like to lend a helping hand,
02:12inside those little coffins are some spare body parts
02:16that you will need to incorporate
02:18into the designs of your pies.
02:20Advantages are now off the table.
02:23The baker with our least favorite pie of the living dead
02:27will be leaving the bake shop.
02:30Three and a half hours on the clock,
02:31but your spider profiteroles must be done in 90 minutes.
02:35All right, we don't have all night.
02:37So why don't you go and get your coffins?
02:39Because your time starts now!
02:44Brain.
02:46As soon as I received the body part,
02:47I had to start brainstorming.
02:49I got ear, I'm going to make a nice gross ear with my pie.
02:53In my coffin, I got a heart, which I'm actually
02:56pretty happy about, because I love bloody, gory stuff.
02:58So I think it's going to work out perfectly.
03:00We got to start by talking about the spider profiteroles.
03:04Yes, yes.
03:04And I said profiterole, and I'm very proud of myself.
03:06You did, you did it.
03:07You can call them cream puffs as well.
03:09Cream puffs.
03:09Yeah, so we can be fancy.
03:11Profiteroles.
03:11Sorry, sorry, sorry.
03:14For round one, we have to make six spider profiteroles.
03:17I feel like I got this.
03:19Come on, man.
03:20For my spider profiterole, I'm making
03:22a coconut whipped ganache filling and a mango caviar.
03:26A profiterole is a delicious cream puff.
03:28When it bakes, it rises, and it creates
03:31a beautiful little pocket of goodness,
03:33and you can fill it with any filling you want.
03:35What's hard about profiteroles is that you
03:36want your mixture to be spot on.
03:39You don't want it to be too runny.
03:40You don't want it to be too thick.
03:41I want the texture to come in and drop it like a tea.
03:45You don't want it to be too thick, so just like that.
03:50Oh, that's a workout.
03:52I start with making a pate-a-choux dough.
03:54Cooking the flour for a couple of minutes on the stove
03:56allows it to basically get rid of the extra moisture
03:59and also the raw flour taste.
04:01For round one, I'm making a coffee cream filled profiterole.
04:04I should be almost done.
04:05So far, I've won one round one challenge
04:08and one main challenge, so I'm definitely, like, I tasted it.
04:11I want more of it now.
04:12I've made a cream puff or two in my time.
04:16For my spider profiteroles, I'm making
04:18a brown sugar pastry cream and toasted pecans.
04:20I'm making this because I want to play off
04:22of my favorite dessert, which is pecan pie.
04:25So now I'm piping my little spider profiteroles.
04:28I've never done connected ones like this,
04:30but I think it's probably going to be the fastest way
04:33to have little spider bodies.
04:34My shoe is piped out, and now I need to grab my cracklin
04:37from the cooler to put it on top.
04:38Cracklin is like a sugar flour coating that goes on top
04:43of a profiterole.
04:44It gives it a little bit of a crunch when you bite into it,
04:46because when it bakes, I want it to spread evenly
04:48over my profiteroles.
04:49And we're going in the oven.
04:52Megan, what are you working on?
04:54Right now, I'm working on my pate choux dough.
04:57For my spider profiteroles, I am making a black pate choux,
04:59the coconut mousse, and a passion fruit pearl.
05:03Nice, nice.
05:04I really want my dough to stand out from everyone else's.
05:08So I make four different colors, and I'm going
05:10to stripe my decorating bag and use a star tip
05:14and just try to get a really cool design.
05:17I'm excited to get them in the oven
05:18to see how they turn out.
05:22For those at home that don't know,
05:24and absolutely not because the woman next to you doesn't know,
05:27explain what exactly a pate choux is.
05:29Choux.
05:33Excuse me.
05:33A little bit more of a chew, rather than like a flaky
05:38croissant thing, like a pole.
05:40A little pole, a little pole.
05:41So in that case, it is a pas de choux.
05:48So I'm just making my pastry cream now
05:50for the filling of my pate choux.
05:53It's a new day in the bake shop, and I'm not feeling great.
05:56Not feeling confident, just because I've been in the bottom
05:59three times now.
06:00I think I do too much at the very beginning,
06:03and then I set myself up for failure,
06:05because I don't have a lot of time decorating at the end.
06:08I think I'm on track for right now.
06:10So for my spider profiteroles, I'm making an ube and cheese puff spider.
06:15I'm pretty confident on pastries.
06:17We make pate choux at the bakery.
06:19So the concept is like sweet and salty,
06:21the nice sweetness from the ube, contrasting that with the saltiness
06:25of the cheese puff.
06:27I think my secret weapon is being able to incorporate French and Asian
06:31into what I do, and then kind of bringing in some modern techniques along with it.
06:35I'm hoping that this is kind of like a redemption for me.
06:44Once the pate choux dough is done, I'm going to move on to the chili cracklin.
06:48Right now, this is my cracklin.
06:51I want a colorful spider.
06:52I'm going to cut it out so you can go on top of the pate choux right before it goes in the oven.
06:57I decided to add this chili in a cracklin because I think it goes very well with coconut.
07:02I want to take a risk today.
07:04They're going in the oven.
07:05I hope to God they come out beautiful.
07:09What are you working on, Nikki?
07:11I'm actually getting my suitcase done.
07:13I'm making a cream cheese pumpkin spice, brandy filled, profiteroles.
07:17Oh my gosh.
07:18I need to show the judges that I can work on my time management.
07:22I can get my details done and I can get everything on the plate.
07:26Perfect.
07:31They're looking pretty good.
07:32With my profiteroles out of the oven, I take my spiders and I'm going to fill them with my pastry cream.
07:37My profiteroles didn't puff up as much as I wanted, so they're a little skinny, but that's okay.
07:42They've been in a tomb for hundreds of years, so we're just going to go with that.
07:46Oops, not that one.
07:49All right, craters coming out.
07:52I take my choux out of the oven, it's nice and golden brown.
07:55The spiders are looking good, they feel nice and hollow.
07:58Time to take my pastry cream, put it in a piping bag, and start filling the choux one by one.
08:04We're also going to have to see some sort of creativity in terms of decor.
08:07How are these being transformed into little spiders?
08:11My goodness.
08:12If the spider gets too ice, we're going to glue them on with a little bit of white chocolate.
08:16And these babies will be almost ready.
08:21My patas is in the oven with my crackling.
08:23I have my coconut ganache in the freezer, just kind of to set.
08:26And now I'm going to pipe the spider legs, so this way I can have something to attach to my spider.
08:31Let's go.
08:32Chocolate legs.
08:33The legs.
08:40Oh!
08:41Oh my god.
08:42There's a spider.
08:44No, no, no, no, no, no, no, no, no, no, no.
08:45It's going towards your neck.
08:48Wait, really?
08:48I don't like spiders.
08:50Are you serious?
08:54It's hot.
08:55I really want the web just to look like an actual spider's web.
08:59So I grabbed some marshmallow and just spread it over the plate.
09:02And it looks intentionally, like, messy and, like, Halloween-y, exactly how I wanted it to look.
09:0820 minutes, guys, 20 minutes.
09:10Oh my god, hurry, hurry, hurry.
09:12This is scary.
09:13I know.
09:14I feel like they should all be further along than they are.
09:18As I start mixing it, I realize that it's a loose shoe.
09:22Oh, it's not the texture that I want, but I'm just going to have to get them in.
09:25I don't want to waste any more time.
09:27I'm going to bake them and pray to the cream puff gods that they do what they're supposed to do.
09:32I'm looking over at Nikki's station.
09:34It's coming.
09:35It's hard to watch.
09:36It's down the wire.
09:38I'm not happy right now.
09:41These cream puffs are not working with me today.
09:45I'm literally having to put my finger on the bottom of the tip so I can go to the next pipe.
09:52There's no time to pivot at this point.
09:54I don't have time to remake it.
09:56This is not good.
10:0320 minutes, guys, 20 minutes.
10:05These cream puffs are not working with me today.
10:08This is dripping out the bottom of my piping bag.
10:11At this point, I don't have time to remake it, so we're going to put it in the oven and just hope it bakes.
10:21Last two.
10:21Round one, we have 90 minutes to make six spider profiteroles.
10:27Finishing touch, microplane cheese puffs.
10:34It's pretty cool.
10:38Oh, my God.
10:39Stop shaking.
10:41Ten minutes.
10:43Ten minutes, bakers.
10:44Get those spiders on your webs and your webs on your spiders.
10:47Now I'm just going to see if the fruit pearls come together.
10:53I really want to make the pearls.
10:54I think that would be a nice little accent to the spiders.
10:58The pearls are really simple.
11:00You get your fruit puree, your agar-agar, you boil it.
11:04It needs to be hot.
11:05Your oil that you then syringe it into needs to be extremely cold.
11:09But as I am piping this hot liquid into this cold liquid, the cold liquid is becoming warmer.
11:15No.
11:16So the pearls are no longer holding their shape, and they are just becoming one big goo.
11:21It's just not working.
11:23She just threw the fruit yarn away.
11:24She did?
11:25Yeah, yeah, yeah, yeah, yeah.
11:25Oh.
11:26Listen.
11:27We don't have that much time left.
11:28I think it needs more agar-agar.
11:30I'm going to try a second time.
11:31Okay.
11:32I think I'm still going to have the same problem.
11:34No, this is just not coming together.
11:35I have to go get my profiteroles out of the oven and get them cooled.
11:43They did not puff up the way that I wanted them to, but there is still a little bit of
11:47a pocket in there where I can get some filling in there for the judges.
11:53I'm working on my legs for my spiders and praying that my cream puffs are cool enough
11:58so I can put my filling in, because if I put it in a hot cream puff, it's going to turn
12:02to liquid.
12:05Five minutes left until we taste your spiders.
12:10Let's get them on the plates, guys.
12:12Spiders and webs.
12:13Yeah, I totally forgot my spider webs.
12:15Something.
12:17And I see flaked coconut, and I figured it's white.
12:20It's close enough.
12:22Oh, my gosh.
12:26Two minutes.
12:27Two minutes.
12:28Yes.
12:28Go, go, go.
12:29That's what I want to see.
12:31Oh.
12:31I still haven't put the legs on.
12:33My spider web is still in the oven.
12:35I'm just trying to get these legs on and get something on the plate for the judges.
12:4110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
12:57Hands up.
12:58Time's up.
12:59Time's up.
13:00Oh, my God.
13:0290 minutes is up.
13:03I didn't get all six on the plate.
13:06I'm feeling very defeated.
13:07I have never not completed a first challenge.
13:11Spiders are done.
13:12Run one is done.
13:13Look at my spiders.
13:14They're really pretty.
13:15I can start working on the pie crust.
13:17So my pie dough is together.
13:18I'm going to wrap it up in plastic wrap, get it in the fridge.
13:21You really want with the pie dough until it's a butter chill.
13:24You get a really flaky pie crust.
13:25Justin!
13:26Justin!
13:27What's going on?
13:28How are you?
13:29Talk to us about these beautiful spider profiteroles on your plate.
13:32I've made brown sugar pastry cream and toasted pecan.
13:34I sort of wanted to play off the flavors of like a pecan pie.
13:36Tis me!
13:37I know my legs came up, okay.
13:38Mwah!
13:39This pastry cream, absolutely a triumph.
13:41It is unbelievable.
13:42It's like a sweet, sweet, sweet, sweet, sweet and sweet.
13:44I love you.
13:45You've got a sweet butter chill.
13:46You get a really flaky pie crust.
13:47Justin!
13:48Justin!
13:49What's going on?
13:50Talk to us about these beautiful spider profiteroles on your plate.
13:51I've made brown sugar pastry cream and toasted pecan.
13:53I sort of wanted to play off the flavors of like a pecan pie.
13:55Tis me!
13:56I know my legs came up.
13:57Mwah!
13:58This pastry cream, absolutely a triumph.
14:02It is unbelievable.
14:03Yeah.
14:04It's unbelievable.
14:05It's unbelievable, that flavor.
14:08Justin, I think that the presentation
14:10honestly isn't quite you.
14:11I've seen the work that you've done,
14:13I've been thoroughly impressed by it.
14:15And this one looks like time got the best of you.
14:17On the first thing I'm gonna notice,
14:19I don't see any spiderweb.
14:21Was the toasted coconut supposed to be that?
14:23Well, I ran out of time towards the end,
14:25and so I figured I needed to get something
14:27spiderweb-like on the plate,
14:29so last minute was a coconut.
14:30I really wanted to win the round one,
14:32because I haven't yet,
14:33and I don't think I'm gonna get it
14:34with this kind of work.
14:36All right, we're gonna creep and crawl away from now.
14:38Okay. Great job.
14:43I like to almost laminate my pie crust,
14:45which means just folding it onto itself,
14:47so that it creates layers, and when it bakes.
14:50Pie dough is looking really good.
14:51I have time to basically now put it in my pie tin,
14:54and blind bake it before we put the filling in.
14:57By blind baking the crust,
14:58I make sure that it actually cooks
15:00almost all the way through,
15:02before I add my wet filling,
15:03so that as the pie bakes,
15:05the crust doesn't become soggy.
15:07Alessandro, talk to us about
15:08these beautiful spider profiteroles.
15:12It's a coffee-cream-filled profiterole.
15:14Because you guys have been sleeping for a while.
15:16You need to wake up.
15:17Nice!
15:18Okay, okay.
15:19Like when I think of a profiterole, when I think of a cream puff,
15:27the size and the height and all of that matter.
15:29This feels like its own full dessert.
15:31I don't know, Jordan.
15:32I kind of like these beefed-up, plumped-up profiteroles.
15:35It tastes like five bites.
15:36Yes, and it's interactive.
15:38Play with your food.
15:40No, that's the first time I've heard him push back.
15:42I love it!
15:43I love it!
15:45I'm here for it!
15:46You were not shy on the coffee on this one, brother.
15:48I was not.
15:49And I appreciate that so much.
15:51It really came through and woke me up.
15:53If I had to point out anything,
15:55it would be the sloppiness of connecting the legs to the profiterole.
15:59You can tell that you were rushing to do that.
16:01I was.
16:02I love the pastel-y kind of colors.
16:04Thank you so much for your work.
16:06Good job.
16:09Austin!
16:10Hello!
16:11What's going on?
16:11We're here to learn about your beautiful little profiterole!
16:15Absolutely!
16:17It is an ube and cheese puff spider.
16:20Cheers!
16:21Cheers!
16:22The spiders taste delicious, light, crunchy, crispy.
16:34Great eatability, if that can be a factor here.
16:37That ube tastes like vanilla ice cream.
16:40The only thing I would say is I'm not tasting the cheese puff.
16:44Great job on everything else, brother.
16:46Perfect.
16:47To me, 10 out of 10.
16:48I think that this was super successful for you, so congratulations.
16:51Thank you so much.
16:52We've got to wiggle and woggle on to the next one.
16:54Got it.
16:55Great job.
16:56Lawrence, these mummies are here!
16:58Hello!
16:59How's it going?
17:00Nice to spiders!
17:01We have a coconut whipped ganache filling, a chili crackling, and a mango caviar.
17:07Cheers!
17:08Bon appétit.
17:14The chili in a crackling comes at the end.
17:16I was looking for that, and then I said, oh!
17:18There it is, right there in the back of the throat.
17:20I don't know if you had to go with the pearls just because it was your initial idea.
17:24There's no bite to them.
17:25It's a little too soft.
17:26I just have to say the ratio of your pastry to your filling is perfection.
17:31Appreciate it.
17:32This is creepy crawling into my heart.
17:34I appreciate it.
17:35Thank you so much.
17:37My pie crust, I'm putting a tahini spice and lime and jalapeno.
17:44For my pie of the living dead, I'm making a key lime tequila pie with a oat crumble spice crust.
17:52Put some tequila in there to go with a mummy's night out theme.
17:55My kids actually call myself mummy, and they call their other mom mama.
18:00So I'm thinking it's my night out.
18:02I would want to go drink a margarita.
18:03So I just kind of based the whole challenge off of that.
18:07Hello.
18:08What's going on, Megan?
18:09Hey.
18:10These are beautiful.
18:11These are beautiful.
18:12Can you tell us a little bit about these beautiful spider profiteroles you've made?
18:15Yes.
18:16So there's a black pita choux, the coconut mousse.
18:18I love that you're the only one here who used a piping tip to create these beautiful ombre blend of colors.
18:26The insty bitsy spider went down my water spout.
18:30I don't know.
18:35That is a light bite, hold structure on the outside, but then the second you apply pressure evaporates.
18:40This was just executed so well.
18:41What did you use to flavor in the coconut?
18:43Coconut extract.
18:44I taste that a little bit.
18:45I would say if you can use some real coconut milk or coconut cream so we don't have that
18:49little bit of that artificial flavoring that I taste in there.
18:52Out came the sun.
18:53It dried up all the rain.
18:54So these itsy bitsy spiders, we got to go on the road again.
18:56Okay.
18:58Just really need to focus on this pie now and get it in the oven.
19:05The flavors I'm making for my pie is blackberry sorrel pie.
19:10So it's very florally, kind of slightly fruity flavor.
19:13Sorrel is a staple in Jamaican cuisine.
19:15It's basically hibiscus.
19:17Nikki!
19:18Hello!
19:19Okay, so we're seeing that, you know, we needed to have six spiders and the web on the plate
19:24where we're only seeing the three spiders.
19:26So maybe walk us through what happened here.
19:29Time.
19:30Time.
19:31Time.
19:32So the flavors that I did is cream cheese, pumpkin spice, brandy filled, profiteroles.
19:37Oh, Nikki!
19:38That's delicious.
19:39Nikki, this is amazing.
19:40But, you know, unfortunately this is not the correct way you make a cream puff, right?
19:55Yes.
19:56I definitely can tell that it's over baked.
19:58We wanted something a little bit more airy.
20:00Was it great?
20:01Yes.
20:02Yes.
20:03But you did not complete all six spiders in 90 minutes.
20:06You still have to deliver three more spiders for this final piece.
20:09Just because we ate them doesn't mean you're past it.
20:12This is now incorporated into the rest of the cook for you.
20:14Fair.
20:15You did not complete all six spiders in 90 minutes.
20:24You still have to deliver three more spiders for this final piece.
20:28Okay.
20:29Thank you, judges.
20:30Good luck.
20:31Thanks.
20:36Attention, bakers!
20:37The judges have picked their favorite spider profiteroles.
20:41Bakers, all of you spun incredible flavors into your profiteroles.
20:47But one baker made spiders who stole the show.
20:53Congratulations, Austin!
20:56Yeah!
20:57Yes!
20:58Whoo!
20:59Whoo!
21:00Because you won this bake, you won a prize.
21:03Some coffin cash.
21:05All right.
21:06500!
21:09Winning round one?
21:12Damn.
21:13Feels great.
21:14Congrats, Austin.
21:15And to the rest of you, get back to baking!
21:17I have a little bit more confidence going into round two.
21:20I really want to win today because I don't want to be at the bottom anymore.
21:24So for my pie of the living dead, I'm making a miso and roasted banana cream pie with a cashew crust.
21:32Okay, so I'm making a chewy caramel next.
21:35And this is going to accompany the miso.
21:38Miso is fermented soybean.
21:41And that can offset a lot of that sweetness to make it more balanced.
21:46Obviously, Justin's already sculpting things over there.
21:48Shut up.
21:49Sculpting his sleep.
21:50Are you?
21:51You're sculpting?
21:52Your pies aren't in the oven yet?
21:53I'm doing something else.
21:54Don't you worry.
21:55For my pie of the living dead, I am making a key lime hybrid, which is a key lime pie with a almond tarragon cream at the base with raspberries and a grey ham crust.
22:05I decided to add some raspberries paired with the key lime.
22:08I think it'll balance the tartness of the lime.
22:11I hope I don't lose the tarragon.
22:13We'll find out.
22:14So next, I'm making my pie filling.
22:19For my pie of the living dead, I'm making a classic pie crust filled with ricotta filling, and then that's flavored with saffron and lemon.
22:26Next, I'm going to toss some pine nuts and put them on top of the pie, because for me, that's reminiscent of one of my favorite desserts that we have in Italy, which is called torta della nonna.
22:34I'm going to give the judges a little taste of my home.
22:36Now that my crust is baked, I feel good about filling it and putting it back in the oven for the long bake.
22:42So, although round one is over, I still have to make the rest of these spiders for my final display, because they have to go with my pie.
22:56Now I don't have time.
22:57I'm ready behind.
22:58So, I'm going to finish doing the legs, get those on, get them on the plate, and then onto my pie.
23:03Time's ticking.
23:06Now, let's move on to the pies.
23:08I want the pie to be so doggone good that if you take it out of the pie shell, it stands on its own.
23:13Love that.
23:14That's what I want.
23:15I want that pie, baby, to fly high.
23:17When you cut a pie, and regardless of what the filling is, if it runs, I'm angry.
23:23Does not love a running pie.
23:25He's made it clear.
23:27What are you making, Justin?
23:29I'm making mummy martinis.
23:31Ooh.
23:32I'm making a bourbon peach crumble pie, and I kind of wanted to bring that into the story.
23:37My pie is going to have a mummy holding a martini glass and another mummy's hand pouring blood into that martini glass.
23:43These aren't normal pies, okay?
23:45There is a body part element to these pies.
23:49The usage of the body part on the pie and how creatively they work that in, to me, is what's going to separate the winners and the losers here.
23:57If I were to hold a heart, I'd probably hold it like that.
24:00And my body part is a heart.
24:04It gives me a reference for where to put my little mummy fingers.
24:06Normally, I would do modeling chocolate when I sculpt anything, but this time I'm going to use pie dough.
24:10I don't want to use anything that's not pie-related on my pie.
24:13I think that's going to earn me some brownie points.
24:15Alessandro, how are you doing?
24:16Um, halfway there, almost.
24:19Decorating.
24:20Yeah.
24:21So my idea behind the decor is to make all separate elements and then layer them on the pie to keep the judges almost like a 3D feel.
24:28I have a tree here on the side. This is going to be the sun rising and the walkway.
24:32My body part is brains.
24:34We're going for, like, spooky cemetery after a long night of partying.
24:39So right now that my decorations are done, I can start painting them with edible gel color and then make it look like pavement.
24:45And that's going to be the sun.
24:51My key lime filling is out of the oven. I have my gray ham and almond cream base inside the oven.
24:57One hour, bakers! One hour left in this bake!
25:03It is what it is.
25:06I'm just putting my pie in and all that's left is prayers.
25:12There's one hour left, so I'm feeling stressed. I still need to make my top-of-the-pie decorations.
25:18And I don't normally sculpt, so it's going to be a challenge.
25:22I need to add the eyelid first.
25:24I'm worried that I don't have enough time to complete my challenge and to complete it well.
25:28And now the pressure's on.
25:31Holy moly.
25:40One hour, bakers! One hour left in this bake!
25:43And now the pressure's on.
25:45It's important to get this dough perfect because this is going to be like main elements on the top of my pie.
25:52My pie of the living dead is all eyes on mummy.
25:55This mummy needed some time for herself.
25:57I've never painted on pie dough. I don't really know what I'm going to do here.
26:00I don't figure it out.
26:01She dusted her bandages and she applied her most dramatic lash.
26:05She wants to feel special.
26:07My spare body part that I have to include in my design is a...
26:10I almost lost this.
26:15To incorporate the finger, I'm going to have the hand reaching up and putting on the lashes.
26:20Lawrence.
26:21Yes.
26:22Can I see your ear for a second?
26:23My ear?
26:24I have longer ears.
26:25All right.
26:26Okay, good, good, good.
26:27If you want a longer ear, then I'm the ear you want to look at.
26:30The spare part I have to incorporate is an ear.
26:32Basically, there's a story about the hottest party ever.
26:35Mummy devils are having a great time.
26:37My mummy devil is going to get his ears pierced.
26:40So during this party, we're highlighting DJ Mummy D.
26:42The music was so loud, his ear fell out.
26:43Okay, so I'm just making a colorful boombox because this is going to be the life of the party.
26:5035 minutes left in this bake.
26:52I'm going to do the mouth of a skull because the spare body part I got was teeth.
26:56So I want these teeth to be a little more realistic, a little more scary.
27:09So I'm going to make them pointy and almost mimic a shark's mouth.
27:13I just really want to add as much detail as I can just to make sure that they're like a focal point.
27:18I am going to be doing some mummies that decided to go to the spa.
27:23The body part I got is nose.
27:26And my strategy is to create two mummies, getting the suntan, getting the spa.
27:31So I'm tracing my mummies out on pie dough.
27:33I got to get a little bit more of a nose going on on my decor.
27:37I'm just adding some random noses on my pie dough.
27:40If she knows what's good for her, she'll pick it up a notch.
27:47So we can get back in the afternoon.
27:53I think that they're ready to be taken out.
27:55Most bakers use like airbrushes.
27:57I hand paint everything that I do.
27:59I want to say it's the art school in me that still takes over.
28:02I'm just so quick at it now.
28:03And so the thought of using like an airbrush creeps me out.
28:05I'm not doing it.
28:06So my pie crusts have cooled.
28:08My pie is in the chiller so that way it can set up a little.
28:11And these are cooled enough that I can paint them.
28:13So I'm just going to get a head start.
28:15That way once my pie is chilled enough, I can just pop all these on.
28:18Ten minutes, bakers.
28:20There is only ten minutes left in this challenge.
28:23Hurry.
28:24Get your body parts in your pies.
28:26My pie is funnily cool.
28:27It's time to hurry up and put everything together.
28:29Turn it on.
28:30Will it help?
28:31I start with airbrushing the pie because I want the pie to look half like a night sky coming to daylight.
28:37And the bottom half is going to be the cemetery.
28:39A little bit of piping gel.
28:41Just make sure it stays apart.
28:43After that, I can start putting all the different elements on the pie.
28:47I start with the walkway and the sun.
28:49Then the tree.
28:50Propping a couple of pieces up.
28:52Five minutes left, bakers!
28:55Five minutes!
28:56Get those finishing touches on there!
28:58A few finishing touches left to do.
29:00The mummy is going with her spider friends to the karaoke bar.
29:04And she's just going to sing her face off.
29:06Mummies do not get enough nights out.
29:09So, this needs to be curled a bit.
29:13The more I work on the hand, the more I'm loving the way it looks.
29:16But I realize that I need to incorporate a finger.
29:19I decide to take my scissors and chop off the index finger and make this a part of my story now.
29:25And I like putting on the last lash.
29:29Can you believe?
29:30She lost her finger putting on her lashes.
29:32She's falling apart.
29:34She really is.
29:35One minute left, bakers!
29:38This is it!
29:39This is just rice paper.
29:41It's just been hydrated.
29:43For my mummy bandages, I'm using rice paper.
29:50Ten, nine, eight, seven, six, five, four, three, two, one!
30:00Hands up!
30:02Oh, my God.
30:10I'm feeling pretty good.
30:11I mean, I only had, like, 30 minutes to, like, paint this thing.
30:14That's good.
30:15Good job, buddy.
30:16Overall, I really like my design.
30:18I like the way things turned out.
30:19I feel good about this bite.
30:21It is an absolute miracle that I got something on the board today.
30:26Well done, bakers.
30:27I think these mummies are ready for some yummies in our tummies.
30:32Allessandro!
30:33Hello!
30:34Hello!
30:35Talk to us a little bit about the story behind your beautiful pie here.
30:46My body part is braids.
30:48Our mummy got a little bite of the coffee spider, so he was out all night partying.
30:53So in one hand, he has a bottle of wine.
30:55The latter hand has his brain, so it doesn't get a headache.
30:59What lies beneath of this decor in this pie?
31:01It's a little bit of a tour of Italy.
31:03Classic pie crust, filled with ricotta filling, and then it's flavored with saffron and lemon.
31:09Shout out to...
31:10Oh!
31:11I was doing so well!
31:12You were.
31:13My goodness.
31:14What's this on top?
31:15Rice cereal, flavored with vanilla.
31:16First and foremost, amazing artwork.
31:17I know that you did all of the decor and pie crust, am I correct?
31:18Yeah.
31:19So kudos to that.
31:20And you've given us 3D pieces elevated off of each other.
31:35Great job on the decor, but when it comes to the ricotta filling, it's just a little grainy for me.
31:39The reason why I think that is, is because of your broken up rice cereal on top.
31:44I think that is accentuating what is already a grainy base.
31:47Now, as we talk about the use of the brain, I'm surprised that you didn't do the entire pie as a brain on top.
31:53That's a level that you've set for yourself.
31:55I've never personally taken my own brain out, but sometimes at the end of a long day, yeah, I'd like to.
32:00Now, you go do your mommy walk out of here.
32:02Okay, right.
32:03There it is!
32:04Yes!
32:05Yes!
32:06That was more like a disco walkout.
32:08It was.
32:09Disco mommy.
32:10I think that they liked my pie, maybe not as much as I thought they would.
32:13I'm really hoping this race doesn't send me home.
32:17You are just in time.
32:19I deeply apologize.
32:21Justin, talk to us about the story behind this incredible creation you've made.
32:27My pie has a mummy hand with a heart pouring some blood into your martini glass.
32:31All right.
32:32Well, what do you say?
32:33Yup.
32:34Let's do it.
32:35Okay, cool.
32:36So, inside you have a bourbon and peach crumble pie.
32:40This is so you in every way from the hue and the color tone.
32:44I love that that's your distinct style.
32:47Yo, what's good?
32:49Okay.
32:50Your pie crust is amazing.
32:55It's flaky.
32:56Just enough sugar in it to crumble on top.
32:59You can bag that up, baby, and throw that on ice cream, yogurt, on me, whatever.
33:05Okay?
33:06Seriously.
33:07That thing is good.
33:09The entire flavor of the bites that I was having were good and balanced, but just dialed down.
33:16It didn't have the oomph and the memorable flavor that you've been giving us over the course of this competition.
33:21But overall, great job on execution of storytelling and as well as creating a delicious crust and crumble.
33:29I gotta say, you wear your heart on your sleeve.
33:33The judges love my decor, but I'm second guessing every little thing about my pie.
33:38Hello, Austin.
33:40Hello, Austin.
33:41Hi, Austin.
33:42Your body part you had to implement was the ear.
33:44Do you want to walk us through a bit of the story behind this pie?
33:47Yeah, absolutely.
33:48Mummy Devil created a very big nightlife party.
33:51The music was so loud, his ear fell out.
33:53Oh.
33:54There's the boom box.
33:56Well, what do you say?
33:57Should we cut in?
33:58Yes, we should.
33:59We have miso and roasted banana cream pie with cashew crust.
34:08You gave us something different for the mummification.
34:13You were the only one that used rice paper and to make those kind of like mummy straps and bands and things.
34:19There's a few things that I just cannot get jiggy with when it comes to the decor.
34:23The boom box, the horn and the eyes brought the level of the decor down.
34:27I would say that a heavy dusting of cocoa powder is not the way to go.
34:32Let your technique shine.
34:33When we're talking about the flavor here, I don't get miso.
34:36If you're going to give me miso, then I want to know that there is heavy miso in there.
34:40Tastes delicious.
34:41The crust really worked for me and I think really speaks to your technique with the pastry, so well done.
34:47Hopefully, I'm not at the bottom.
34:50Hi, Nikki.
34:51What's up, Nikki?
34:52Well, talk to us a little bit about this pie you've created.
34:55So for my mummy's night out, I want them to be completely pampered, have a nice night in, spa day and just relax.
35:02Okay, two mummies letting loose.
35:04Letting loose.
35:05I like that.
35:06So I chose to do a blackberry and sorrel infused pie with a thyme and butter infused crust.
35:15And again, remind us of your body part that you were incorporating?
35:18The nose.
35:19The nose.
35:20Okay.
35:21All right.
35:22Ooh.
35:25It's so clear that you understand how to develop amazing flavors.
35:29This is delicious.
35:30The pie crust, the bottom is a little undercooked for me, but it's buttery, it's flaky.
35:36I knew if this pie had a little bit more time in the oven, it would have been really, really great.
35:41When it comes down to the decor on top, it's not visually appealing.
35:47And then when you tell me about the nose being the additional challenge that you have to incorporate into your pie.
35:54Okay, got it.
35:55When one person has an ear, which is literally half the size of the pie, and then your nose, which is an eighth the size, you know, it's hard to look past that.
36:03Regardless, you put something forward, you finished, and your flavors, once again, are some of the best, if not the best in the competition.
36:10Thank you so much, Nikki.
36:11Yes, thank you.
36:13They loved my filling and my flavors that I brought forth, but they were looking for details, and I didn't have enough time to create that for the judges.
36:21Lauren!
36:22Hello!
36:23Tell us the story behind this truly exceptional pie story you're writing here.
36:28After centuries, this mommy mummy dusts off her bandages, and she applies her most dramatic lashes.
36:36But all of a sudden, she hears a snap, and her own finger falls off.
36:40It happens to the best of us.
36:42Exactly.
36:47I had to.
36:48I had to.
36:49It's there.
36:50The whole joke is there.
36:51He was begging for it.
36:52I have a key lime pie with a almond tarragon base and raspberries.
37:05Lawrence, my man.
37:06The hand itself, beautiful work on that.
37:09It looks creepy.
37:10It looked like it was wrapped in bandages, like from burns and decay.
37:14And then you incorporated the spiders in there so effortlessly as well.
37:18What I get from this is just sheer and utter technique.
37:23Your chantilly cream, which is literally perfect.
37:26Mm-hmm.
37:27Your graham cracker crust is so thin, yet so hard, both at the same time.
37:31On top of all of that, I think the combination of flavors work really well together.
37:35The lime essence is supported by the tartness of a raspberry.
37:40It's light.
37:41It's easy.
37:42And I would say because of how light and easy it is, that's where you messed up.
37:47This is Halloween.
37:48You know, I want to see some more dark fall spices.
37:51Give me cardamom, nutmeg.
37:52This might be a Halloween competition, but this specific challenge was mummy's night out.
37:58And if I'm on a night out, I want something light.
38:01I want a margarita.
38:02I want something that's fresh that's going to keep me going.
38:05I'm not going to drink a glass of spicy pumpkin puree.
38:11So now I'm going to take this finger and tell you to get out.
38:14Thank you so much.
38:15Great job, Lawrence.
38:16The judges' faces when they were taking a bite of the pie.
38:19Man, they loved it.
38:20It feels amazing.
38:25Hi, Megan.
38:26Hi.
38:27It's mummy's night out.
38:28Your challenge, of course, was to incorporate the body part of teeth.
38:31Can you tell us a little bit of the story about what's happening here?
38:34This mummy just can't wait to go karaokeing.
38:37Actually, she's sung so much that some of her teeth have fallen out.
38:40Well, my fellow mummies, shall we disembowel this member of our brethren?
38:45Please do.
38:46So it is a key lime tequila pie with a oat crumble jalapeno lime tajin crust.
38:59That's our first plate lick of the season.
39:02From decor to flavors.
39:05Oh, my God.
39:06The way you incorporated the teeth, it's gory and scary.
39:10I love this so much.
39:12The zesting of a jalapeno really adds like this tantalizing numbness.
39:18If anything, I would say the lime filling is a little grainy for me.
39:23I would want that to be a little bit more smooth, more clean cut.
39:26I'm going to second Kareem's critique in that.
39:29I don't give a rat's butt what the texture of that filling was.
39:33Couldn't care less.
39:34Doesn't matter to me.
39:35This is 12 out of 10.
39:36That's just my opinion.
39:37They have their own.
39:38It doesn't matter.
39:39I'm allowed.
39:40I'm the host.
39:41And I also want to give a shout out to the microphone because it is note perfect.
39:46Am I wrong?
39:47Yeah.
39:48Careful.
39:49Megan, you did great.
39:52Thank you for today.
39:53Here, I'm going to throw this to you and you should drop this mic.
39:56Walk out.
39:57Walk out.
39:58Walk out.
39:59Walk out.
40:00Yeah.
40:01That's it.
40:02I think it was a successful mummy's night out.
40:05Bakers, tonight we asked you to summon your pastry skills and give these mischievous mummies
40:19some desserts celebrating, well, us.
40:23In round one, you gave us six spider profiteroles.
40:27And Austin, you had us bugging out with your ube spiders.
40:31They were delectable.
40:32For your second round, you gave us some pies of the living dead that featured a body part.
40:39There were two bakers who clearly had their eyes on the pies, I mean prize.
40:44And those bakers are Lawrence and Megan.
40:51Oh.
40:52It was tough, but we had to pick a winner.
40:58Congratulations, Lawrence.
41:02Yes.
41:03Wow.
41:04That wasn't just a pie.
41:09It was a pastry chef flex.
41:11Your Chantilly cream, airy.
41:13Filling, perfectly tart and sweet.
41:16We legitimately could not look away from the gorgeous eye.
41:19I would say it's absolute pie-fection.
41:24Lawrence, as the winner of this challenge, you get to break a bone to determine the value of your prize.
41:29Can you feel the suspense?
41:30Yes.
41:31It's bone chilling.
41:32Yes, it is.
41:33Pick a bone.
41:34Any bone.
41:35Choose wisely.
41:36Choose wisely.
41:37Choose wisely.
41:38Oh, you already do, huh?
41:39I had my eye on this one.
41:40Okay.
41:41Okay.
41:42Okay.
41:43Go with your first instinct.
41:44Woo!
41:45Come on.
41:46And...
41:47Holy smokes!
41:48Oh!
41:49Yes!
41:50Yes!
41:51Megan, you can join Lawrence over at the side.
41:59Thank you so much.
42:01Unfortunately, some of your pies were a little bit cursed.
42:07Alessandro, Nikki, and Austin.
42:14Justin, you are safe.
42:16Please join the others.
42:21Nikki, you truly have your flavors figured out.
42:24But your crust was underbaked.
42:27And the much bigger problem is that your decor was incredibly basic.
42:31We had to sniff out the nose in your design.
42:34It really wasn't there.
42:37Alessandro, we loved the 3D pieces of pastry.
42:41However, the use of the rice cereal amplified the graininess of the ricotta filling.
42:47And you should have given more thought on how you added the brain to your design.
42:54First of all, Austin, at this stage in the competition, if you tell us to expect miso, then we need to taste it.
43:00And the overload of cocoa dusting just brought your presentation down.
43:04Unfortunately, one of you will be leaving the bake shop tonight.
43:09The baker going home tonight is...
43:20Nikki.
43:23That means Alessandro, Austin, you guys are safe.
43:25Please join the others.
43:26Nikki, you are our hallow queen of flavors.
43:36You will truly be missed.
43:38Thank you so much.
43:40This is my final farewell, but you guys will definitely see me this Caribbean flavor queen.
43:47You're gonna be seeing so much more of me.
43:53Stop it.
43:54Stop it.
43:55The only way to wrap up an ingredient...
43:57Ingredient?
43:58You gave us some pies of the...
44:00What is it?
44:01Dang, I thought I remembered.
44:0230 seconds!
44:0330 minutes or 30 seconds?
44:05He's been asked to put the pie down.
44:07Yeah.
44:08I gotta get it out.
44:10Woo!
44:11Wow.
44:12That's really good.
44:13Please don't touch my microphone.
44:14Thank you very much.
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