The Great Canadian Baking Show Season 9 Episode 6

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The Great Canadian Baking Show Season 9 Episode 6  #TheGreatCanadianBakingShow #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:01Well, now's as good a time as any.

00:05Oh, what's up, Anne?

00:07Alan, I have something to ask you.

00:08Coulda wait, I just found out the centipedes

00:10actually don't have a hundred legs.

00:11I can't wait for millipedes.

00:13We've been co-hosts for a couple of years now,

00:16and Alan, you're the greatest partner a gal could ask for.

00:19Uh-huh.

00:20And there's one thing we need to do

00:22to take our relationship to the next level.

00:24Uh-oh.

00:25Alan, Shane, Jennifer Lewis,

00:27will you share this pastry with me?

00:29Thank God.

00:30Of course, a thousand times yes.

00:32Yay!

00:33Wait, Alan, I said share.

00:35It's yours, mine is yours.

00:36Ugh, why are you like this?

00:38Do you have any more?

00:39No.

00:40Last time...

00:42Pedal to the medals, let's go.

00:44The bakers got indulgent.

00:46Little bit of sparkle.

00:47I love it, honestly, it's my personality.

00:49After a rough start...

00:50Ugh, oh my God.

00:52Margaret came back to win her first star.

00:55Take two.

00:56What a recovery.

00:59Shocked.

01:00And it was Dominic...

01:01Double star baker, and then this.

01:02...who said a tearful goodbye.

01:04It's quite the family that we've created.

01:06I'm gonna miss them.

01:08Now...

01:09Not running, not running.

01:10...it's pastry week.

01:11I'm praying to the pastry gods.

01:12As the bakers kick off the party...

01:15...with the celebratory signature...

01:17Ooh, happy birthday to us all!

01:19Yeah!

01:20...get spun with the confusing technical...

01:22Brain farts.

01:23Oh, it's so hard.

01:25...and tackle a sky-high showstopper.

01:27Gotta have your coffee before you come in here.

01:29Oh my God!

01:30You live live on the edge when you make pastry.

01:32Thank you!

01:33I'm still here!

01:34We're such a teeny group now.

01:35I know.

01:36It feels weird.

01:37This is wild!

01:38It's the quarter-finals...

01:59I'm still here.

02:00We're such a teeny group now.

02:02I know.

02:03It feels weird.

02:04This is wild.

02:05It's the quarterfinals.

02:06There's only five of us left.

02:08And I need to stay here as long as possible.

02:11It's pastry week and I'm scared.

02:14It was so good.

02:14It was actually so good.

02:16I was star baker last week and I've been baking pastry for like over 40 years.

02:21But here in the tent, anything can happen.

02:26Oh no.

02:29I think I got it.

02:30I think I got it.

02:33Good morning, bakers, and welcome back to the tent for an old fave pastry week.

02:39Did you know that there are some people who just don't like cake?

02:43Exactly.

02:44What do they do for their birthdays?

02:46Our signature challenge, birthday pies, because pie lovers deserve happiness too.

02:52Bakers, today you will make a beautifully decorated birthday pie that is colorful, fun, and festive.

02:58It can be designed for a specific person in your life or even an imaginary friend.

03:02Bakers, you have two hours and 15 minutes on the clock, on your marks.

03:07Get set.

03:08Happy birthday.

03:13It's the quarterfinals.

03:14It's the playoffs.

03:15So let's go.

03:17It's pastry week and I'm praying to the pastry gods today.

03:20Please, please.

03:22We're making the best things to possibly make with pastry.

03:24We're making pie.

03:25I'm from the north of England.

03:26This is what we're known for.

03:28Pies are very intricate, complicated, and difficult to make.

03:33You might watch your grandma making one with ease and love and a big smile, but believe me,

03:37there have been years of baking, burning, and you name it.

03:41So a good pie is not easy.

03:43Do you think you're a pie guy?

03:45Nope.

03:47Okay, bye.

03:48We want the bakers to really amp up a traditional pie, to really brighten up the pie and make

03:55it worthy of a birthday celebration.

03:58I've made pies for birthdays before.

04:00Anyone who doesn't like sweet, make them a fancy savory pie.

04:04This pie will be for my sister, Carmen.

04:06Best sister in the world, but also only sister.

04:08That's why she got no competition.

04:11So making a s'mores pie.

04:12For my dad.

04:13Woo!

04:14Happy birthday to us all.

04:16Oh, okay.

04:17The birthday party begins with the quest for a perfect flaky pie crust.

04:21It's got to be quite crumbly, so barely holding together.

04:24Definitely not too wet.

04:26My secret is a really light touch.

04:28You still want to see little bits of butter when you're rolling it out.

04:31It's looking good so far.

04:33Margaret's birthday pie will feature decorative candles and a rich lemon and coconut filling

04:38to celebrate her pie-making hero, her mother-in-law.

04:42She'd make seven or ten pies a week, so every pan in the house was used.

04:45It's a lot of pie.

04:46I feel like every window sill will be covered.

04:48But they didn't stay there long.

04:49They were devoured very quickly by the family.

04:51Yeah.

04:53Now it's going to the freezer.

04:55Chilling crusts don't mean the bakers are done with dough.

04:58Making some flours out of my extra pie crust.

05:02Instead of a top crust, it'll just be an assortment of lemons and leaves.

05:07I enjoy playing with pastry.

05:12All the intricate faffing.

05:15Oh, you're on the pretty part.

05:17Yes, ma'am.

05:18It's a pastry garden.

05:21Ryan's pastry garden will bloom atop his blackberry pear pie and celebrate the 85th birthday of Grandma Sharon.

05:29Has there ever been a moment where you guys competed for baked goods?

05:32I can never be Grandma, you know?

05:34She's amazing.

05:35She's good.

05:36Well, we'll see how amazing and good you are, too.

05:38I hope so.

05:41So now I'm going to partially bake my bottom crust.

05:44Please, pie, don't behave today.

05:47Blind baking ensures the crust is cooked through before adding the filling.

05:51Okay, I don't want any raw pastry today.

05:55So how do we know when it's fully baked?

05:57You look...

05:58That is a dangerous game.

05:59I know, you live life on the edge when you make pastry.

06:03Moving on to cutting up my fruits.

06:05Blackberry pear filling.

06:07It's going to taste great, it's going to look great.

06:09This is the lemon for the lemon pie.

06:11It's mostly lemon zest.

06:13I'm just a fruit cutting machine.

06:16Jennifer will be cutting lots of strawberries for her pie,

06:19which will feature a festive birthday hat

06:22and a cream infused with jasmine tea.

06:24I'm going to put it into my mascarpone to make my filling.

06:27Oh, it smells so good.

06:28It's just like summer.

06:29I love it.

06:30What flavors do we exactly have here?

06:31We have actually cheese, onion.

06:32So it's the cheese and onion pie.

06:33And then I'm...

06:35You're right, it's watering now from the onions.

06:37I'm making you cry.

06:37It's a little bit.

06:38This is so beautiful.

06:40Ooh.

06:41Get up.

06:44That's better.

06:45Okay.

06:45What's next?

06:46I'm working on my cookie butter layer,

06:48which involves cooking down some cookies.

06:50It's going to be a rich, rich pie.

06:54Zoe's rich birthday pie will be decorated

06:56with graham cracker cookies

06:57and filled with three decadent layers

07:00that will need perfect timing to pull off.

07:02My filling is completely chilled,

07:05but to get clean layers,

07:06I'm going to have to time it right

07:07so I can chill and harden every layer as I go.

07:10So it's a very technical recipe.

07:12Exactly.

07:13Exactly.

07:15Bakers, you are halfway through the bake.

07:17Oh, my God.

07:18Time is flying.

07:19Pie crust is coming out.

07:24Don't you dare move.

07:27That is so pretty.

07:29Most of the bakers put their crusts

07:31back in the oven to crisp.

07:33I want to make sure it's perfectly cooked.

07:34Just be nice, please.

07:36Okay.

07:36But two bakers

07:38filling time

07:39are baking their pies, fillings and all.

07:43Baking my pie as one,

07:44which I don't know if any of the other bakers are doing

07:46because it's not maybe the best idea

07:48in a short amount of time.

07:52Going all out,

07:53Joe will be making her humble, savory pie

07:56fancy, with caviar and an intricate lattice top.

08:02Okay.

08:04Okay.

08:05Pie.

08:06There we go.

08:08It's in.

08:09While the pies cook,

08:11the bakers are getting ready for the party.

08:13I'll be making a birthday hat out of isomalt.

08:17This is for my sister.

08:18When I don't see my sister, we miss each other.

08:20But when we are together,

08:21we annoy the heck out of each other.

08:23Now I'm baking birthday candles made out of pastry.

08:26They're just kind of decorative, but fun.

08:29I'm sipping yolks

08:31for the caviar accoutrements.

08:33Isn't that cool?

08:34I see you're working with some hot stuff over there.

08:36I'm making my isomalt flour.

08:38How hot is that, the sugar you're working with?

08:39I mean, it's 300 degrees.

08:41And that's the first one done?

08:42That's the first one.

08:43I gotta...

08:44Sorry, I keep going back and forth here.

08:46We are running out of time.

08:4930 minutes, bakers.

08:50You have 30 minutes.

08:52I went in at 120.

08:53It's been in at 50.

08:54I give it another 5 to 7.

08:58Marshmallow looks good.

08:59At least I'm scared that I won't have enough time

09:01to chill each layer.

09:03It's really hard to see through these doors.

09:07Intuition, tell me when to open the door.

09:10Nope.

09:13I'm happy with it.

09:14Now it just needs to cool down.

09:15What do I do?

09:16What do I do?

09:18I want to mash my face in this pie.

09:21Now I'd like it to cool so I can make it pretty.

09:24Bakers, you have 10 minutes left.

09:26It's not 10 minutes.

09:27Is that really?

09:28Time goes differently in the tent.

09:30I swear.

09:32Oh my God.

09:33It's still fluid in the middle.

09:35I don't know why it's taking so long.

09:38I'm going to put ice on my pie.

09:41Sometimes crazy works.

09:42At least my filling can be hot.

09:46Hustle in.

09:46We are in the final countdown here.

09:49It's coming out.

09:51Where's my other mitten?

09:54Thank you for your service, Ice.

09:56Okay.

09:56I have just enough time to be able to be precise.

10:01Gotta move fast.

10:04Okay.

10:05It came out.

10:06Yay!

10:07Fits perfectly.

10:10Such a heavy pan.

10:11Ow.

10:12It's a nice little decor, you know.

10:14Green tea, beer jelly.

10:16It's a good thing about sugar is when it falls off, you just melt it and throw it back on.

10:20Oh, okay.

10:22Chaos.

10:23Chaos.

10:25Oh my God.

10:26It's still runny inside.

10:2910, 9, 8, 7, 6, 5, 4, 3, 2, 1.

10:38You're done, bakers.

10:39Hands off your birthday pies.

10:42Excellent work.

10:43Let the festivities begin.

10:47It's runny.

10:48It's like liquid inside.

10:53It's time to see whose birthday pie will be cause for celebration.

11:00Happy birthday to you.

11:04What up?

11:07How fun.

11:09Your marshmallow is just glistening.

11:11It also looks like a pillow you just want to jump into.

11:16There we go.

11:17We can see the beautiful layers here.

11:20But it's not quite baked through here on the bottom.

11:24Beautiful combination, chocolate, raspberry.

11:27Very innovative to use a cookie butter.

11:30You need texture.

11:31And the marshmallow slaps.

11:32Like it's so good.

11:37Wow.

11:37That looks stunning.

11:38There's a famous artist who does this style of work in glass.

11:43What a beautiful representation in sugar.

11:48Mm.

11:49It holds well.

11:51The pie, though, could have been cooked a bit longer.

11:55But the star here is a feeling.

11:57How well-cooked the strawberry is made.

11:59The jasmine green tea and beer jelly is remarkable.

12:04And the mascarpone cheese.

12:05It's like you're having your tea and your dessert all at once.

12:08My birthday is coming up soon.

12:10And that's what I want, something like this, you know.

12:16Ryan, what a striking looking pie.

12:19I'm so drawn to this detail of your isomalt flower.

12:24And I love the idea of adding a plaque to a birthday pie.

12:26If grandma was here, you could present the plaque right to her on her plate.

12:30Oh.

12:32Yeah.

12:32Look at that.

12:34So beautiful.

12:36Yeah.

12:36Nice, solid sound of a well-structured pie.

12:41I love that this has so much texture.

12:43The pear still have a little crunch.

12:45It goes so well with the motionness of the blackberry.

12:48It's a very delicious pie.

12:53Margaret has such a beautiful, classy, retro look.

12:57A lot of details.

12:59You've cut the little veins in every single one of these.

13:02Maybe we need to give less time.

13:04No, please, no.

13:08So close.

13:09That center tip isn't quite baked through.

13:12I put a pan underneath.

13:15And I don't do that at home.

13:16The effect might have been insulating it rather than heating it.

13:22Oh, you've got that nice thing on the lemon.

13:25And I love that the coconut actually almost brings more of a textural element.

13:29This is a great pie dough recipe.

13:32Just too bad it's not cooked enough.

13:37Wow, wow, wow.

13:40That's a celebration.

13:42You did a beautiful work on the braiding.

13:45And the colors and the textures, like each one is so appetizing.

13:50It's holding so well.

13:54Baked perfectly.

13:55Thank goodness.

14:01It's delicious.

14:02That saltiness from the caviar, that's enhancing the cheese.

14:06And that crust, I mean, that you could eat on its own.

14:10Let me try again.

14:12This is a great birthday pie.

14:14Kate, get out of here.

14:17Oh my God, I'm on cloud nine right now.

14:19I think that that's the most they've enjoyed anything that I've made.

14:22I'm so happy.

14:24On to the big bad technical.

14:26Scary.

14:27Pastry week technical is not going to be an easy one.

14:29I know that for sure.

14:30That's fine.

14:30Bakers, welcome to the technical.

14:43I personally love this challenge because it's a secret that I'm in on.

14:48Judges, any juicy hints for this bake?

14:50You have only one shot to cross the line.

14:53Ooh.

14:54All right, judges.

14:55Bye.

14:58Bakers, your technical challenge today brings us to Egypt for a Lenza.

15:04The Lenza is a hybrid dessert with a cake-like batter that's pressed into a tart pan

15:08and then filled with a milk pudding, the makhalabiya.

15:11It is then piped with a crosshatch pattern and then decorated with candied cherries and pistachios.

15:17Bakers, you only have two hours and 15 minutes on your marks.

15:21Get set, bake.

15:23It is an Egyptian Lenza.

15:32I have never seen it.

15:33I will today.

15:35A Lenza is...

15:37Interesting.

15:39Do you know what you're making?

15:40No.

15:43Bruno, I thought I would bring something surprising to pastry week.

15:46An Egyptian Lenza.

15:47Looks like a tart, but actually it's this cake-like batter

15:52that you press inside the shell and then you pipe the design on top.

15:57It looks delicious.

15:59Mm.

15:59We have this beautiful makhalabiya custard,

16:03and then we've added pomegranate jam,

16:05which is something special for the tent because it's a popular Egyptian fruit.

16:09They'll need to make sure that it's firmly set.

16:12If it's too runny, it will start to bleed into the makhalabiya itself.

16:16There is a lot of decor to make here.

16:18Mm, and so many complex elements.

16:22I love that very unique texture of the crust.

16:26Very buttery, very moist in the inside.

16:28There is a lot to do here.

16:30So this is a perfect taste for pastry week.

16:33Absolutely.

16:38Lots of moving parts today.

16:40I started treating the technical as a cooking class.

16:42Free cooking class.

16:43Who wouldn't love that, you know?

16:44I'm working on the coconut batter crust.

16:48I've never made a pastry like this before.

16:51It's a very heavy batter.

16:52It's more of a paste.

16:54I got no idea about this dough.

16:55Very curious on how this is all going to come together.

16:58It looks good.

16:59It smells good.

17:00Strap in.

17:01Enjoy the show.

17:02I will strap in.

17:03Okay.

17:05I'm working on making the jam right now.

17:09Oh, my God.

17:11You gave us the pomegranates.

17:13I hate doing this.

17:15I've never opened the pomegranate before.

17:18Yeah, neither have I.

17:19I buy them pre-deseeded.

17:21My mom does it for me.

17:25Four cups of pomegranate arils.

17:27Oh, my gosh.

17:28I'm like, why is she slapping back there?

17:31Margaret.

17:32I'm getting out my frustrations from this morning.

17:36Oh, yeah.

17:37I'm just getting soaked.

17:38I'm going to need the dry cleaners after this one.

17:41Bring to boil over medium heat.

17:43Summer until they're soft and the water has cooked out.

17:47Are these tender?

17:51Pastory food mill.

17:52Food mill?

17:54What's a food mill?

17:55Mill's the food, you know?

17:57It's self-explanatory.

18:00Juicing the pomegranates.

18:02So tried wife today.

18:03Just milling my fresh fruit from my jam.

18:06I've never used this archaic device before.

18:09Look at me, the stone ages.

18:10The bakers will need to split their focus.

18:13I'm working on my Mahalabiya custard milk and skim milk powder, and I'm all over the place right now.

18:21Mahalabiya, I know what it is from my time living in the Middle East, but I've never made it.

18:25We've tasted it before.

18:26Tasted it, yeah.

18:27Okay, so we're going to retroactively recreate it in our brains to make sure we do the proper one here?

18:31Yes.

18:32Yeah.

18:32That's what we're going to do.

18:33I brought it to a boil.

18:35I'm going to let it cook for like one minute, make sure the flour taste is cooked out of it.

18:39Good for the guns, this business of baking.

18:42At least one of them.

18:44They both thicken at the same time, which is great, because I have two hands, so you know, I can do both at the same time.

18:49I have my custard, I got my jam here, I'm going to throw in the fridge, and move it on.

18:57And did you know the Egyptians were the first people to measure time by hours?

19:01Oh, so it's thanks to them that we know we have one hour left, bakers!

19:05Not running, not running, fast walk.

19:08Let's make my tart, back to my tart.

19:09The bakers need to get their Lenza assembled fast, so they can start baking.

19:14That's beautiful.

19:15Filling my tart with the pomegranate jam.

19:18My jam's looking good, it's nice and firm, so it won't slide around.

19:22Whip the custard and pipe it onto the jam.

19:31It's not set.

19:33This is my new patented technique.

19:35Pipe the reserved crust batter over the mahalabia in a lattice pattern, five strips per direction.

19:40But I don't know.

19:41Oh, that was so hard.

19:42I should be able to do this, but you know, brain farts.

19:46I'm going to start here and go.

19:48You only get one chance to cross the line, eh, she says.

19:52Oh.

19:53Making perfect diamonds.

19:55Oh, not the best, but it's not the worst.

19:57Takes precise, accurate piping.

20:01Ah, that is not even.

20:02Coming in the oven.

20:09Good night.

20:09Hi, baby.

20:11Tart's in the oven.

20:13Moving on, moving on.

20:15All this decoration.

20:16Oh my gosh, this entire page was decoration.

20:18So, good luck.

20:21Ah, you're okay.

20:22Yeah.

20:23This is so complicated.

20:24Why?

20:25Why, why, why, why, why, why, why?

20:26The bakers will be making candied cherries.

20:29Ah, okay.

20:30Ground and chopped pistachios.

20:32Pomegranate caviar.

20:35Okay.

20:35And sugar coils.

20:38I have no idea what I am doing.

20:42I need four brains to do the technicals.

20:45The honey syrup, and you get the next thing started.

20:48It's all multitasking.

20:50You've got to be one step ahead all the time.

20:52I forgot what this timer is for.

20:54Anyways.

20:54When that goes off, I hope you check everything at your station.

21:01Okay.

21:03Better come out.

21:04Oh, shoot.

21:06Yeah, okay.

21:07Codder, just in time.

21:08Bakers, you're down to your last 10 minutes.

21:12That's kind of hot.

21:13I do not want to move this at all.

21:15It's going to break.

21:17It's freaking stressful.

21:18Oh.

21:24Caviar to the two diamonds to the left and two diamonds to the right.

21:27Of the ground pistachios, topped with cherries.

21:30What?

21:31So hard.

21:33Reading comprehension.

21:34Which is above and below, and which is left and right?

21:37Driving a crane is way easier than this.

21:40I don't even know where my diamonds are.

21:43I would love to see a picture of what this is supposed to look like.

21:46Bakers, you have one minute left.

21:51I don't know if I'm going to get the metal off the bottom.

21:54I don't want to damage my tart, so I'm just going to put these on the way they are.

21:58I definitely did this wrong, but...

22:00Five, four, three, two, one.

22:06You're done, Bakers.

22:07Great job.

22:11Right on.

22:12My diamonds are wonky.

22:14Me too.

22:16No one's shining bright like a diamond today.

22:19Please bring your lenses up to the Gingham Malter and place them behind your photos.

22:23The judges are looking for a buttery lensa crust, filled with delicious layers and topped with an intricate design.

22:31Let's go to baker number one.

22:33Right away we can see that pomegranate jam has seeped through and it's actually forming a border all around.

22:40And we're missing the chopped pistachio.

22:42The crust looks a little bit dark on top, but the sides look like they're fairly even.

22:47The crust has a beautiful flavour, it's very buttery.

22:53And on the inside, the mukhalabia has a very nice, smooth, milky texture, the flavour is balanced.

23:00Moving to baker number two.

23:02Very clean decorations.

23:04But it's not quite in the pattern we were asking for.

23:07It seems like we have the base of the tart pan here.

23:13It's such an important step to remove it because that's what really shows us the confidence you have in your dessert.

23:22Beautiful job in the custard.

23:23It's very smooth, cooked properly.

23:25Jam has a nice tang to it, but you can see the bottom hasn't cooked very much.

23:31All right, moving to baker number three.

23:35Quite a nice coloration and beautiful presentation.

23:40The dough is cooked nicely, it holds, very buttery.

23:44I think that custard is a little bit dense, so I think it was overcooked.

23:48The jam is starting to weep out a little, so it could do with more cooking time.

23:52Moving to baker number four.

23:55The piping on the top, there is different size of boxes.

23:59Yeah.

24:00But you can definitely see they've got the components here.

24:04A nice, clean milk custard filling there.

24:07Looks like it might need a little more baking time on the bottom of that pastry.

24:11Borderline.

24:15The cream has a nice flavour to it.

24:17And the jam is nicely set.

24:20And finally, to our last baker, right away we can see four beautiful sugar curls.

24:27And their cross-hatching pattern, it looks like it's done fairly uniformly and nice shaped diamonds.

24:36Well, that's a really nice custard.

24:38Jam has a beautiful texture, great flavour, nice tang.

24:42The crust is nice and buttery.

24:45Bruno and Kyla will now rank the lens up from bottom to top.

24:49In fifth place, whose is this?

24:53Margaret, your lensa needed a fair bit more baking.

24:56In fourth place, Zoe, the jam didn't set, but lovely flavours.

25:01Okay.

25:02In third place, whose is this?

25:04Joe, beautiful presentation.

25:05Your fillings needed a little work.

25:06In second place, Jennifer, with a little bit more baking, it would have been excellent.

25:22And in first place, Ryan.

25:23Oh my God.

25:24Yes!

25:25Finally, first in the technical.

25:26Let's go.

25:27Guess I'm a good pastry baker.

25:28What do I say?

25:29People have great weeks and then they have a bad one after, but it ain't over till it's

25:30over, right?

25:31So pastry week is very difficult.

25:32Yes.

25:33These are great bakers.

25:34And pastry is a good test.

25:36So who so far is passing the test?

25:55Joe is somebody who's just consistently shown us as she is at good time!

26:01So who so far is passing the test?

26:03Jo is somebody who's just consistently shown us

26:06that she is a really skilled baker,

26:08and I think in pastry, she's doing the same.

26:10And Jennifer has this ability

26:12to create something out of the box

26:14that's very interesting and exciting.

26:16And Ryan is having an amazing week.

26:18He won the technical.

26:20And he's pushing and challenging himself,

26:22and we just love seeing that.

26:24So who are the bakers that need to study a little bit more?

26:27Jo is an amazing baker,

26:28but she'd sometimes struggle in the technical.

26:30For Margaret, she has so much experience,

26:33but sometimes she might get a little flustered.

26:36Today, we need her to bring all of that knowledge

26:38and skill forward.

26:40Bakers, welcome to your showstopper challenge,

26:43the final bake before we move on to the semifinals.

26:46Today, you will make the iconic French pastry,

26:50Mille Foy, but a family size, so we all get a piece.

26:54Known by many names,

26:55the Mille Foy is a flaky puff pastry

26:57layered with yummy cream.

26:59You have four hours on the clock.

27:01On your mark...

27:02Get set, bake!

27:08It's showstopper day, and I'm coming in hopefully with a bang.

27:11Or out.

27:14Everything is going to go great.

27:16That's me telling myself.

27:18Mille Foy is my language.

27:20I probably took my first baby steps with a Mille Foy in my mouth.

27:24It's just basically a puff pastry cake.

27:27Making puff dough, it's time consuming.

27:29It's very technical.

27:31And even today, after 40 years of practice,

27:34I'm still nervous when I make puff dough.

27:36It's going to be a lot in four hours.

27:38It's pedal to the metal.

27:39It's a great opportunity for the bakers to really personalize what they're doing.

27:44They need to create something that is so over the top, we never forget it.

27:49So I'm going to have my Mille Foy layout vertically.

27:51It's basically like a deconstructed black forest cake.

27:54Mine has some trifle inspiration.

27:57This is a gravity-defying Mille Foy.

28:00If you could take a guess what shape.

28:03It's a heart.

28:04We're going to try.

28:05We're going to try.

28:06Ryan's heart-shaped Mille Foy will burst with the flavors of passion fruit, chocolate, and basil.

28:14Who are the hearts for?

28:15While the cameras are here, I'm going to say my wife.

28:17You got to.

28:19Or my love of baking in this super hot, humid tent.

28:22I love puff pastry, and it's so much fun to make when you have all the time in the world.

28:28Puff pastry takes a long time to make.

28:31I'm doing a rough puff, so I'm starting with grated butter.

28:34Grating the butter gets it into the dough fast.

28:36So the bakers need to figure out how they're going to do it.

28:39It's hard doing a full puff in a short amount of time.

28:42I'm not using any of the shortcuts.

28:44I'm kind of doing like a full puff, except my butter is soft.

28:47I feel like Bruno will be like, about my soft butter hack, so I'm not telling anyone.

28:53Butter blocks going in.

28:54It's probably crazy to do a full puff, but that's the way I'm used to doing it.

28:58Oh well, got to add some challenge, right?

29:01Margaret's challenging full puff will combine milk chocolate and pistachio in honour of a trip she took with her husband.

29:09We were in Sicily, and they have amazing pistachios there.

29:13That's kind of become our little happy place.

29:15And does making puff pastry bring back the same kind of memories, like Italy?

29:19Not at all.

29:20There's kind of this fear.

29:23Let's do the same thing again.

29:25I quickly lose count, so I don't know.

29:30Working up a little keat over here.

29:32I need to fold at least six times, and I've got two doughs, so that's like 12 trips to the freezer.

29:39Well, you're supposed to chill the dough in the refrigerator for usually an hour to three hours,

29:44but I say you get 10 minutes in the freezer and that's all you get, so in the tent that's how it works.

29:49One of the fridge with this one.

29:52While the dough chills...

29:54Everything warps speed, eh?

29:55Mm-hmm.

29:56The bakers heat things up with their many flavourful fillings.

30:00I'm making a passion fruit and dark chocolate ganache.

30:04And this is basil cream.

30:06I think it's going to bring a nice flavour to the dessert.

30:09Ooh, what's this beautiful concoction?

30:11So it's kind of like a twisted mulled wine.

30:13It's actually inspired by a dinner my boyfriend and I had for Valentine's Day.

30:17So is this going to be for him?

30:19Nah.

30:22Jennifer's deconstructed Black Forest Meal Foy will be presented vertically beneath a painted wafer paper fan.

30:30Oh wow, quite dramatic presentation.

30:31It is.

30:32Wow.

30:33It'll be a challenge.

30:34Brilliant, brilliant.

30:35I'm just making my passion fruit custard.

30:37I've had a few issues with my fillings not being set enough.

30:41So I really need to make sure that there's good structure.

30:44This is pistachio cream.

30:46It's just a luxury ingredient.

30:48It's made in Italy and it's beautiful.

30:51I have my pistachio cream oil going here.

30:53I've got my lemon cream oil going here.

30:55And I am cooking down my apricot jam.

30:57I'm thinking about the things that we always have at home.

31:00Bringing a taste of home, Zoe's Lemon Pistachio Milfoy will be topped with flour shaped meringue filled with apricot jam.

31:10Jam.

31:11Jam, jam, jam.

31:12To the fridge.

31:13And go and do my pastry.

31:17This is going to be my last fold.

31:23So much butter, so much folding has gone into this.

31:27Not bad for some rough puff.

31:28Oh my gosh, this dough gets a lot of love and attention.

31:32We're very patient with it.

31:34We're kind to it.

31:35I feel like puff pastry is kind of like having kids, you know?

31:37You try your best, but it doesn't always turn out the way you want.

31:43Hey, did you know that a Milfoy is also called a Napoleon?

31:46Oh wow, Napoleon was named after a pastry?

31:48No, it's...

31:49Cool.

31:50Two hours left, bakers.

31:52I'm rolling to size now.

31:54I'm going to get it as thin as I can.

31:56Okay.

31:57Half time.

31:58Oops, bad cut.

32:05It's similar to braiding the girls' heads.

32:06It's a little bit more delicate.

32:08Oh, time is escaping us.

32:10Come on.

32:11Come on.

32:12I'm just going to put a little bit of sugar on to caramelize on top.

32:15Oh, I almost forgot to put this layer of parchment down.

32:17That would have sucked.

32:19The bakers will weigh down their puff.

32:21I'm just going to gently press.

32:23To ensure an even, uniform bake.

32:26All the tricks and hacks.

32:28I'm not quite Jennifer, but I have the old school hacks.

32:30Keeping my cool.

32:35This is my basil, hazelnut praline.

32:37It's going to give the inside a nice crunch.

32:39We're doing some arts and crafts today.

32:41My dad put me in this traditional Chinese drawing class ten years ago,

32:45and it's finally to use now.

32:47It's the only thing I'm confident about with this bake.

32:51You've got to have your coffee before you come in here,

32:53because your head needs to be in four places at once.

32:56I'm making little meringue cups and flowers that will hold me

32:59the jam.

33:00Time to sugar my pistachios.

33:02I don't know if it's going to be dripping enough.

33:05Yeah.

33:06Well, I think so.

33:07So I'm making ladyfingers right now that are going to go in between the layers of puff pastry.

33:12So you're making two very technical recipes.

33:15Ladyfingers and puff dough.

33:17Yes.

33:18Like the day wasn't difficult enough.

33:20Joe's towering trifle inspired meal foie will feature passion fruit creme diplomat,

33:27raspberries, and ladyfingers dipped in her favourite tipple.

33:32My mum said that I went round one of her parties one time when I was two dipping my pacifier in everyone's sherry in.

33:38So I've had a taste for sherry since I was three.

33:41You were weaned on sherry.

33:48I'm on puff control here.

33:50I'm scared to even look into my oven.

33:52Oh, my God.

33:55I hate waiting.

33:56I know.

33:57It's the calm before the storm.

33:59I cannot open the door.

34:00I watch this show and scream at people.

34:02Do not open the door.

34:04On the outside, I'm easy breezy.

34:06And on the inside, I'm screaming.

34:11Oh, you can go off now.

34:14Holy cow.

34:15We might actually be baked.

34:18Uh, they kind of burned.

34:22Ooh, shoot.

34:23I thought I smelled something.

34:25You caught it just in time.

34:26Ah.

34:27Bakers, you have ten minutes left.

34:30Leave my brain to kick into gear now for me to figure out what to do.

34:33Now I'm just cutting them into hearts,

34:35being very careful not to destroy everything I just did

34:38in the last three and a half hours.

34:40You want to be pretty precise with this

34:42because you want those nice, sharp edges.

34:45It's a hack in puff pastry world.

34:46If you sand off a little bit,

34:48you can see some really nice layers in the middle.

34:50Good as new.

34:54Time to build.

35:01Hurry up, hurry up, hurry up.

35:02I have dark chocolate whipped ganache.

35:05I got passion fruit whipped ganache.

35:08I'll just get this milk chocolate layer done here.

35:11I don't do portion control.

35:12I don't know what that is.

35:17We have to move really quick at this point.

35:19Fast and precise is the name of the game.

35:21Bakers, you have two minutes left.

35:24Holy cow.

35:25She's standing.

35:26I got three layers.

35:27My very delicate braid.

35:28Little jam cups.

35:29Let's move it.

35:30Let's go.

35:31Let's go.

35:32Oh my gosh.

35:33Ten.

35:34Nine.

35:35Eight.

35:36Seven.

35:37Six.

35:38Five.

35:39Four.

35:40Three.

35:41Two.

35:42One.

35:43You're done, Bakers.

35:44Hands off your meal, Thoy.

35:45Great job.

35:46It has a lot of sherry in it.

35:49Feeling really good all of a sudden.

35:50Bruno and Kyla will now taste the Bakers' meal, Thoy.

35:51Joe, please bring your showstopper up to the table.

35:52Three.

35:53Three.

35:54Two.

35:55One.

35:56Three.

35:57Two.

35:58One.

35:59You're done, Bakers.

36:00Hands off your meal, Thoy.

36:01Great job.

36:03It has a lot of sherry in it.

36:04Feeling really good all of a sudden.

36:15Bruno and Kyla will now taste the Bakers' meal, Thoy.

36:19Joe, please bring your showstopper up to the front.

36:27Joe, you have like a whole symphony of colors and flavors happening here.

36:32There's also ladyfingers peeking out.

36:35So much to take in.

36:37And if I'm not mistaken, you lace it.

36:40I braided the pastry.

36:42It looks very nice.

36:46And when you cut into it, the burst of flavor that just comes...

36:49I could do a blind tasting and those passion fruits.

36:52Yes.

36:53And the raspberry.

36:57For a few seconds, it took me to Paris here.

36:59Your puff dough has a nice crunch.

37:02Yet, when you bite into it, it just melts.

37:05The passion fruit, the raspberry.

37:08And then the thing I love the most about a good trifle is the heavy hand of sherry.

37:13And you've done that well here.

37:19Wow.

37:20These colors that you've chosen, it's a beautiful combination.

37:23And the pistachio spikes, they add so much fun and whimsy to it.

37:27But it does lack some of the body that we like to see on the milfoil.

37:31I think it's just the way you pipe it.

37:37Some of your puff layers in the middle could have used a bit more baking time.

37:41It definitely is a good quality puff that you've made.

37:44A little more baking and we'd get the opportunity to taste that richness.

37:48But playing the pistachio card definitely reminds you of an Italian trip.

37:54Yeah, actually, and the milk chocolate too, because now I'm thinking of when you're eating the gelato and it's dense and rich.

37:59It does have that sense to it.

38:06Zoe, you have some beautiful height on this milfoil.

38:10I love that you've added these meringues on top and a bonus piece with lattice.

38:16It's a clever addition.

38:18That's a beautiful sound, isn't it?

38:28Your puff dough is so flaky and delicate.

38:32It's baked perfectly.

38:34I love this combination of the apricot jam.

38:37The pistachio just adds warmth and we have the brightness coming through from the lemon.

38:42And then the pastry is melting in your mouth.

38:45This is a beautiful composition here.

38:47Thank you so much.

38:52Ryan, this is a beautiful milfoil of love.

38:56And I like the contrast of very elegant and some roughness.

38:59You know, love is not always easy.

39:02It does have a beautiful tiered cake effect to it, but this middle layer almost disappears inside there.

39:08I think that the passion fruit is definitely the star of this show.

39:19The basil, I'm not getting the flavor coming through enough.

39:23But on the puffed dough, it's like layers of thin pepper stacked together.

39:28That's a rock star on its own.

39:30Jennifer, I mean, words fail me, to be honest.

39:36It's mind-blowing that a milfoil could look like that.

39:42It is. It's such an out-of-the-box presentation.

39:45Let's have a little peek underneath here.

39:48Look at this.

39:49This is real craftsmanship here.

39:55Beautiful puffed dough.

39:57However, some of the edge is slightly overcooked.

40:00When you take a bite of the chocolate, the cherry, the mascarpone cheese,

40:04it really does make sense.

40:06It's a nice combination.

40:08Yeah, and I like that you haven't overdone it with red wine.

40:10I think it just kind of gives you a little bit of a, you know, raise your glass a little bit.

40:14So, outstanding overall.

40:16I'm a fan.

40:19Thank you, Jennifer.

40:20Thank you so much, Jennifer.

40:33Wow, these bakers keep raising the bar.

40:36Who knew that a classic dessert could be spin into something so creative?

40:41Jennifer literally turned it on its side.

40:44A little bit of work she needed to do on her pastry, but overall so impressive.

40:48And then Zoe, beautiful height.

40:51And beautiful flavor combination.

40:53And speaking of flavor, Joe, every taste bud was just lit up.

40:58And Ryan, great idea.

41:00The puffed dough was exceptional.

41:02Just one or two tweaks in the design would have given it a beautiful presence.

41:07And Margaret taking us on her holiday to Sicily.

41:10You could just taste the memories in what she was doing.

41:13Her puffed pastry just needed more cooking time.

41:15So it sounds like you liked all of these.

41:18Well, they're all such talented bakers.

41:21And we'll look into each and every detail.

41:23And that's what's going to make the difference between who's star and who's leaving us today.

41:28Bakers, thank you for bringing new life to an old faith.

41:35I have the lucky job of announcing this week's star baker, who will also be guaranteed a spot in the semifinals.

41:43This week's star baker is...

41:51Joe.

41:53Congratulations.

41:54Yay!

41:55Good job, Joe.

41:56Oh, Joe!

41:57Good job.

41:58Good job.

41:59You've done amazing.

42:02Unfortunately, we can't skip the hard part.

42:06The baker going home this week is...

42:17Margaret.

42:19We'll miss ya.

42:21I knew that it's okay.

42:23It's okay.

42:24Well, I'm sad, but I have just had the time of my life.

42:29We have a journey.

42:31I am very proud of myself.

42:33Just an ordinary mom who loves to bake.

42:36And I made it all the way here, which was just like a dream come true.

42:41I miss ya.

42:42I'm gonna miss this all.

42:43It was such an amazing adventure.

42:45After all these weeks of baking, I want to go home and bake some more.

42:48Without the time pressure.

42:52To be star baker amongst all this talent is just really overwhelming.

42:56I don't want this to end.

42:57I know star baker doesn't make me safer next week.

43:00Not in the slightest.

43:01But right now, I am going to celebrate with a glass of champagne.

43:05I can't believe I'm here.

43:06Yeah?

43:07Yeah, I can't believe it.

43:08There's four of us left.

43:09Only three get to the finals.

43:11I'm so close.

43:12I might as well stick around for another week.

43:18Next time.

43:19It's the semi-finals.

43:20Those words don't sound real.

43:22The pressure is on.

43:25Hustle to the end.

43:26Who will have a fairy tale ending?

43:28It's so magical.

43:29Stunning.

43:30Look at that.

43:31And whose will be a nightmare?

43:33Oh no.

43:34This is really hard.

43:35Oh my god, there's so much in there.

43:37Ooh!

43:38Oh my god, there's so much in there.

43:39Ooh!

43:40But a lot of em'

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