- 6 giờ trước
The Great Canadian Baking Show - Season 9 Episode 6 -
Pastry Week
Pastry Week
Danh mục
😹
Vui nhộnPhụ đề
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01:29Oh my god, you live live on the edge when you make pastry
01:33Oh my god, you live live on the edge when you make pastry
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01:57Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
02:27Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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03:33Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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03:41Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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03:49Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
03:59Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.
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05:25Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.
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05:31Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn
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07:31Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
08:01Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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09:49Hãy subscribe cho kênh Gi nhé.
09:51Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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09:55Để không bỏ lỡ những nước, không bỏ lỡ những nước.
09:57OK.
09:58I have just enough time to be able to be precise.
10:02Gotta move fast.
10:04OK.
10:05It came out, yay!
10:07Fits perfectly.
10:09Such a heavy pan, ouch.
10:12It's a nice little décor, you know?
10:14Green tea, beer, jelly.
10:16The good thing about sugar is when it falls off,
10:18you just melt it and throw it back on.
10:20OK.
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.
10:44Let 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!
11:04Woo!
11:05How fun.
11:08Your marshmallow is just glistening.
11:11It also looks like a pillow you just want to jump into.
11:15Oh!
11:16Oh!
11:17There we go.
11:18We can see the beautiful layers here.
11:19There it is.
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.
11:38It looks stunning.
11:39There's a famous artist who does this style of work in glass.
11:43What a beautiful representation in sugar.
11:46Thank you.
11:49It holds well.
11:52The pie dough could have been cooked a bit longer, but the star here is a feeling.
11:57How well cooked the strawberry is made.
12:00The jasmine green tea and beer jelly is remarkable.
12:04And the mascarpone cheese.
12:06It's like you're having your tea and your dessert all at once.
12:08My birthday is coming up soon.
12:11And that's what I want.
12:12Something like this, you know.
12:13Thank you.
12:17Ryan, what a striking looking pie.
12:20I'm so drawn to this detail of your isomalt flour.
12:24And I love the idea of adding a plaque to a birthday pie.
12:27If grandma was here, you could present the plaque right to her on her plate.
12:29Oh.
12:32Yeah.
12:33Look at that.
12:34Mm.
12:35So beautiful.
12:36Yeah.
12:37Nice, solid sound of a well-structured pie.
12:41I love that this has so much texture.
12:43The pear still have a little crunch.
12:45Goes so well with the motionness of the blackberry.
12:48It's a very delicious pie.
12:54Margaret has such a beautiful, classy, retro look.
12:57A lot of details.
12:58You've cut the little veins in every single one of these.
13:01Maybe we need to give less time.
13:04No, please no.
13:05So close.
13:09That center tip isn't quite baked through.
13:12Yeah.
13:13I put a pan underneath and I don't do that at home.
13:16The effect might have been insulating it rather than heating it.
13:20Ooh, you've got that nice thing on the lemon.
13:24Mm-hmm.
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.
13:33Wow, wow, wow.
13:40That's a celebration.
13:43You 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.
14:14Cake, 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.
14:23I'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.
14:32Bakers, welcome to the technical.
14:33I personally love this challenge because it's a secret that I'm in on.
14:48Judges, any juicy hints for this bake?
14:51You have only one shot to cross the line.
14:53Ooh.
14:54All right, judges.
14:55Bye.
14:56Bye.
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 and 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.
15:22It is an Egyptian Lenza.
15:23I have never seen it.
15:24I will today.
15:25A Lenza is?
15:26Interesting.
15:27Do you know what you're making?
15:28No.
15:30Bruno, I thought I would bring something surprising to Pastry Week. An Egyptian Lenza. Looks like a tart, but actually it's this cake-like batter that you press inside the shell and then you pipe the design on top.
15:45It looks delicious.
15:59We have this beautiful makhalabiya custard and then we've added pomegranate jam, which 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. If it's too runny, it will start to bleed into the makhalabiya itself.
16:16There is a lot of decor to make here.
16:18Mmm, and so many complex elements.
16:22I love that very unique texture of the crust. Very buttery, very moist in the inside. There is a lot to do here. So this is a perfect test for Pastry Week.
16:33Absolutely.
16:34Lots of moving parts today.
16:39I started treating the technical as a cooking class. Free cooking class. Who 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. It's a very heavy batter.
16:52It's more of a paste.
16:54I got no idea about this dough. Very curious on how this is all going to come together.
16:57It looks good. It smells good.
16:59Mm-hmm.
17:00Strap in. Enjoy the show.
17:01I will strap in.
17:02I will strap in.
17:03Okay.
17:06I'm working on making the jam right now.
17:09Oh, my God. You gave us the pomegranates. I hate doing this.
17:15I've never opened the pomegranate before.
17:18Yeah, neither have I. I buy them pre-deseeded.
17:21My mom does it for me.
17:24Ah!
17:25Four cups of pomegranate arils. Oh, my gosh.
17:28I'm like, why is she slapping back there?
17:31Margaret.
17:32I'm getting out my frustrations from this morning.
17:35Oh, yeah. I'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.
17:46Oh.
17:47Are these tender?
17:49Ah.
17:50Pass-proof, you know.
17:52Food mill?
17:53What's a food mill?
17:55Mill's the food, you know?
17:57It's self-explanatory.
17:59Juice in the pomegranates.
18:01So tried wife today.
18:03I'm just milling my fresh fruit from my jam.
18:06I've never used this archaic device before.
18:09Look at me, the stone ages.
18:11The bakers will need to split their focus.
18:14I'm working on my Mahalabiya custard.
18:16Milk and skim milk powder,
18:18and I'm all over the place right now.
18:21Mahalabiya, I know what it is from my time living in the Middle East,
18:24but I've never made it.
18:25So you've tasted it before?
18:26Tasted it, yeah.
18:27Okay, so we're going to retroactively recreate it in our brains
18:29to make sure we do the proper one here?
18:31Yes.
18:32Yeah.
18:33That's what we're going to do.
18:34I brought it to a boil.
18:35I'm going to let it cook for like one minute,
18:37make 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,
18:45which is great because I have two hands,
18:47so, you know, I can do both at the same time.
18:50I have my custard.
18:51I got my jam here I'm going to throw in the fridge
18:54and moving on.
18:57And did you know the Egyptians were the first people
18:59to measure time by hours?
19:01Oh, so it's thanks to them that we know
19:03we have one hour left, bakers!
19:05Not running, not running. Fast folk.
19:07Let's make my tart, back to my tart.
19:10The bakers need to get their Lenza assembled fast
19:12so they can start baking.
19:14That's beautiful.
19:15Filling my tart with the pomegranate jam.
19:19My jam's looking good, it's nice and firm
19:21so it won't slide around.
19:22Whip the custard and pipe it onto the jam.
19:26It's not set.
19:32This is my new patented technique.
19:35Pipe the reserve crust batter over the mahalabia
19:37in a lattice pattern, five strips per direction.
19:40But I don't know.
19:41Oh, it's so hard.
19:43I 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?
19:51She 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.
20:05Coming in the oven.
20:09Good night.
20:10Hi, baby.
20:11Tarts in the oven.
20:13Moving on.
20:14Moving on.
20:15All this decoration.
20:16Oh, my gosh.
20:17This entire paint was decoration.
20:19So, good luck.
20:20This is so complicated.
20:24Why?
20:25Why, why, why, why, why, why?
20:26The bakers will be making candied cherries.
20:29Ah, okay.
20:30Ground and chopped pistachios.
20:33Pomegranate caviar.
20:35Okay.
20:36And sugar coils.
20:38I have no idea what I am doing.
20:40What I am doing.
20:42I need four brains to do the technicals.
20:45The honey syrup.
20:46And you get the next thing started.
20:48It's all multitasking.
20:50You've got to just be one step ahead all the time.
20:52I forgot what this timer is for.
20:54Anyways.
20:58When that goes off, I hope you check everything at your station.
21:01Okay.
21:02Got to come out.
21:04Oh, shoot.
21:05Yeah.
21:06Okay.
21:07Cotter, just in time.
21:08Makers, you're down to your last ten minutes.
21:11That's kind of hot.
21:13I do not want to move this at all.
21:15It's going to break.
21:16Ah.
21:17It's freaking stressful.
21:19Ha, ha, ha.
21:23Ha, ha, ha.
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?
21:31It's so hard.
21:32Reading comprehension.
21:34Which is above and below and which is left and right?
21:37Driving a crane is way easier than this.
21:39I 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.
21:49I 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.
21:58You definitely did this wrong, but...
22:02Five, four, three, two, one!
22:06You're done, Bakers!
22:07Great job!
22:11Brutal.
22:12My diamonds are wonky.
22:14Me too!
22:15Me too!
22:16No one's shining bright like a diamond today.
22:19Please bring your Lenzas up to the Gingham Malter and place them behind your photos.
22:23The judges are looking for a buttery Lenza 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.
22:43The crust looks a little bit dark on top, but the sides look like they're fairly even.
22:50The crust has a beautiful flavour. It's very buttery.
22:54And on the inside, the mukhalabiya has a very nice, smooth, milky texture. The flavour is balanced.
23:01Moving to baker number two. Very clean decorations.
23:05But it's not quite in the pattern we were asking for.
23:11It seems like we have the base of the tart pan here.
23:14It's such an important step to remove it because that's what really shows us the confidence you have in your dessert.
23:20Beautiful job in the custard. It's very smooth, cooked properly.
23:26Jam has a nice tang to it, but you can see the bottom hasn't cooked very much.
23:33All right, moving to baker number three.
23:36Quite a nice coloration and beautiful presentation.
23:39The dough is cooked nicely. It holds. Very buttery.
23:46I think that custard is a little bit dense, so I think it was overcooked.
23:50The jam is starting to weep out a little, so it could do with more cooking time.
23:54Oh no.
23:56Moving to baker number four.
23:57The piping on the top, there is different size of boxes.
24:01Yeah. But you can definitely see they've got the components here.
24:05A nice, clean milk custard filling there.
24:09Looks like it might need a little more baking time on the bottom of that pastry.
24:13Borderline.
24:16The cream has a nice flavour to it.
24:19And the jam is nicely set.
24:21And finally, to our last baker, right away we can see four beautiful sugar curls.
24:29And their cross-hatching pattern, it looks like it's done fairly uniformly and nice shaped diamonds.
24:38Well, that's a really nice custard.
24:40Jam has a beautiful texture, great flavour, nice tang.
24:44The crust is nice and buttery.
24:46Bruno and Kyla will now rank the lens up from bottom to top.
24:51In fifth place, whose is this?
24:55Margaret, your lensa needed a fair bit more baking.
24:58In fourth place,
25:03Zoe, the jam didn't set, but lovely flavours.
25:07Okay.
25:08In third place, whose is this?
25:10Joe, beautiful presentation, your fillings needed a little work.
25:14In second place,
25:15Jennifer, with a little bit more baking, it would have been excellent.
25:26And in first place,
25:30Brian!
25:34Finally, first in the technical, let's go.
25:37Guess I'm a good pastry baker.
25:38What do I say?
25:39People have great weeks and then they have a bad one after, but it ain't over till it's over, right?
25:48So pastry week is very difficult.
25:54Yes, these are great bakers and pastry is a good test.
25:58So who so far is passing the test?
26:01Joe is somebody who's just consistently shown us that she is a really skilled baker and I think in pastry she's doing the same.
26:06And Jennifer has this ability to create something out of the box that's very interesting and exciting.
26:16And Ryan is having an amazing week. He won the technical.
26:20And he's pushing and challenging himself and we just love seeing that.
26:24So who are the bakers that need to study a little bit more?
26:27Zoe is an amazing baker, but she sometimes struggles in the technical.
26:31For Margaret, she has so much experience, but sometimes she might get a little flustered.
26:35Today we need her to bring all of that knowledge and skill forward.
26:40Bakers, welcome to your showstopper challenge.
26:43The final bake before we move on to the semifinals.
26:47Today you will make the iconic French pastry, Mille Foy.
26:51But a family size, so we all get a piece.
26:54Known by many names, the Mille Foy is a flaky puff pastry layered with yummy cream.
26:59You have four hours on the clock. On your mark...
27:02Get set, bake!
27:05It's showstopper day and I'm coming in hopefully with a bang.
27:12Or out.
27:14Everything is going to go great. Like that's me telling myself.
27:18Mille Foy is my language. I probably took my first baby steps with a Mille Foy in my mouth.
27:24It's just basically a puff pastry cake.
27:26Making puff dough, it's time consuming. It's very technical. And even today, after 40 years of practice, I'm still nervous when I make puff dough.
27:36It's going to be a lot in four hours. It's pedal to the metal.
27:39It's a great opportunity for the bakers to really personalize what they're doing. They 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. It's basically like a deconstructed black forest cake.
27:54Mine has some trifle inspiration. This is a gravity defying Mille Foy.
27:59If you could take a guess what shape.
28:03It's a heart.
28:04We're going to try. We're going to try.
28:07Ryan's heart-shaped Mille Foy will burst with the flavors of passion fruit, chocolate, and basil.
28:14Who are the hearts for?
28:16While the cameras are here, I'm going to say my wife.
28:18You got to.
28:20Or 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.
28:40It's hard doing a full puff in a short amount of time. I'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.
28:55It'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.
29:13It'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.
29:20It's kind of this fear.
29:24Let's do the same thing again.
29:26I quickly lose count, so I don't know.
29:30Working up a little keat over here.
29:32Need 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.
29:47So in the tent, that's how it works.
29:50One of the fridge with this one.
29:52While the dough chills...
29:54Everything warps speed, eh?
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.
30:14It's actually inspired by a dinner my boyfriend and I had for Valentine's Day.
30:18So is this going to be for him?
30:20Nah.
30:21Jennifer's deconstructed black forest meal foie 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.
30:36I'm just making my passion fruit custard.
30:38I've had a few issues with my fillings not being set enough, so I really need to make sure that there's good structure.
30:44This is pistachio cream, it's just a luxury ingredient.
30:48It's made in Italy and it's beautiful.
30:51I have my pistachio cremo going here, I've got my lemon cremo going here, and I am cooking down my apricot jam.
30:58I'm thinking about the things that we always have at home.
31:01Bringing a taste of home, Zoe's lemon pistachio milfoy will be topped with flour shaped meringue filled with apricot jam.
31:11Jam, jam, jam, jam.
31:14To the fridge.
31:16And go and do my pastry.
31:21This is going to be my last fold.
31:24So much butter, so much folding has gone into this.
31:27Not bad for some rough puff.
31:29Oh my gosh, this dough gets a lot of love and attention.
31:32We're very patient with it, we're kind to it.
31:35I feel like puff pastry is kind of like having tips, you know?
31:37You try your best, but it doesn't always turn out the way you want.
31:40Hey, did you know that a milfoy is also called a Napoleon?
31:46Oh wow, Napoleon was named after a pastry?
31:48No, it's just...
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.
31:55Okay.
31:56Half time.
31:57Oops.
31:58Bad cut.
32:04It's similar to braiding the girls' heads.
32:06It's a little bit more delicate.
32:08Time 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.
32:27I'm not quite Jennifer, but I have the old school hacks.
32:34Keeping 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 10 years ago.
32:46And it's finding to use now.
32:48It's the only thing I'm confident about with this bake.
32:51Got 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 the jam.
33:01Time to sugar my pistachios.
33:02I don't know if it's going to be dripping enough.
33:04Yeah.
33:06Well, I think so.
33:07So I am making lady fingers right now.
33:10That are going to go in between the layers of puff pastry.
33:12So you're making two very technical recipes.
33:15Yes.
33:16Lady fingers and puff dough.
33:17Yes.
33:18Like the day wasn't difficult enough.
33:19Joe's towering trifle inspired meal foie will feature passion fruit creme diplomat,
33:28raspberries, and lady fingers dipped in her favorite tipple.
33:32My mom said that I went around one of her parties one time when I was two dipping my pacifier and everyone's sherry in.
33:38So I've had a taste for sherry since I was three.
33:41You were weaned on sherry.
33:43I'm on puff control here.
33:49I'm scared to even look into my oven.
33:50Oh my god.
33:51I hate waiting.
33:52I know.
33:53It's the calm before the storm.
33:54I cannot open the door.
33:55I watch this show and scream at people.
33:56Do not open the door.
33:57On the outside I'm easy breezy and on the inside I'm screaming.
34:10Oh you can go off now.
34:13Holy cow we might actually be baked.
34:17Uh they kind of burnt.
34:20Oh shoot.
34:23I thought I smelled something.
34:25You caught it just in time.
34:27Bakers you have ten minutes left.
34:30I need my brain to kick into gear now for me to figure out what to do.
34:33Now I'm just cutting them into hearts being very careful not to destroy everything I just did in the last three and a half hours.
34:39You want to be pretty precise with this because you want those nice sharp edges.
34:44There's a hack in puff pastry world.
34:46You sand off a little bit you can see some really nice layers in the middle.
34:50Good as new.
34:53Time to build.
35:00Hurry up, hurry up, hurry up.
35:03I 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.
35:26She's standing.
35:31I got three layers.
35:33My very delicate braid.
35:35Little jam cups.
35:38Let's move it.
35:39Let's go.
35:40Let's go.
35:41Oh my gosh.
35:43Ten.
35:44Nine.
35:45Eight.
35:46Seven.
35:47Six.
35:48Five.
35:49Four.
35:50Three.
35:51Two.
35:52One.
35:53One.
35:54You're done bakers.
35:55Hands off your meal foy.
35:56Great job.
36:02It has a lot of sherry in it.
36:04Feeling really good all of a sudden.
36:06Bruno and Kyla will now taste the baker's meal foy.
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 lady fingers peeking out.
36:35So much to take in.
36:37And if I'm not mistaken, you lace it.
36:39I braided the pastry.
36:42It looks very nice.
36:43Thank you.
36:46And when you cut into it, the burst of flavor that just comes.
36:49I could do a blind tasting and no passion fruit.
36:52Yes.
36:53And the raspberry.
36:57For a few seconds, it took me to Paris here.
37:01Your puff dough has a nice crunch.
37:03Yet, when you bite into it, it just melts.
37:07The passion fruit, the raspberry.
37:09And 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 a millefoy.
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.
38:02Thank you.
38:03Zoe, you have some beautiful height on this millefoy.
38:10I love that you've added these meringues on top and a bonus piece with lattice.
38:16It's a clever addition.
38:17Thank you.
38:23That's a beautiful sound, isn't it?
38:25Your puff dough is so flaky and delicate.
38:33It's baked perfectly.
38:34Thank you.
38:35I love this combination of the apricot jam.
38:38The pistachio just adds warmth.
38:40And we have the brightness coming through from the lemon.
38:43And then the pastry is melting in your mouth.
38:45This is a beautiful composition here.
38:47Thank you so much.
38:48Thank you.
38:49Ryan, this is a beautiful millefoy of love.
38:55Thank you.
38:56And I like the contrast of very elegant and some roughness.
39:00You know, love is not always easy.
39:03It 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.
39:33Jennifer, I mean, words fail me, to be honest.
39:36It's mind-blowing that a millefoy could look like that.
39:41Thank you.
39:42It is.
39:43It'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.
39:51Thank you.
39:56Beautiful 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 so much, Jennifer.
40:20Thank you so much, Jennifer.
40:21Thank you.
40:33Wow.
40:34These 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.
40:44Little 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.
41:06And Margaret taking us on her holiday to Sicily.
41:10You could just taste the memories in what she was doing.
41:13Her puff pastry just needed more cooking time.
41:15So, it sounds like you liked all of these.
41:18Well, they're all such talented bakers.
41:21We'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.
41:32Bakers, 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.
41:42This week's star baker is...
41:51Joe.
41:53Congratulations.
41:54Good job, Joe.
41:56Oh, Joe.
41:57Good job.
41:58Good job.
41:59You did amazing.
42:01Thank you.
42:02Thank you.
42:03Unfortunately, we can't skip the hard part.
42:07The baker going home this week is...
42:17Margaret.
42:19We'll miss you.
42:20I knew that it's okay.
42:21It's okay.
42:22It's okay.
42:23It's okay.
42:24Well, I'm sad.
42:25It's okay.
42:26But I have just had the time of my life.
42:29The end of the journey.
42:31I am very proud of myself.
42:33Just an ordinary mom who loves to bake.
42:37And I made it all the way here, which was just like a dream come true.
42:42I miss ya.
42:43I'm gonna miss this all.
42:44It was such an amazing adventure.
42:46After all these weeks of baking, I want to go home and bake some more.
42:49Without the time pressure.
42:50To be Starbaker amongst all this talent is just really overwhelming.
42:56I don't want this to end.
42:58I know Starbaker 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?
43:07I can't believe it.
43:08There's four of us left.
43:10Only three get to the finals.
43:12I'm so close.
43:13I might as well stick around for another week.
43:15Next time.
43:19It's the semi-finals.
43:20Those words don't sound real.
43:22The pressure is on.
43:24Ah!
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 to do!
43:38Woo!
43:45Let's go ahead and move too!
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