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S9 E6 – The Great Canadian Baking Show 🍰🇨🇦
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00:00Bueno, ahora es como un momento de tiempo que sea.
00:05¿Qué es su, Ann?
00:07Allen, tengo algo que preguntar.
00:08I just found out que centipedes no tiene 100 pies.
00:11No puedo esperar para millipedes.
00:13Nos hemos estado co-hosts por un par de años.
00:16Allen, eres la gran compañía que una mujer puede pedir.
00:19Uh-huh.
00:20Y hay una cosa que tenemos que hacer para tomar la relación a la siguiente.
00:25Allen, Shane, Jennifer Lewis.
00:27¿Puedes compartir este pastel conmigo?
00:30Gracias, Dios.
00:30Of course, 1,000 veces, yes.
00:32Yay!
00:33Wait, Allen, I said share.
00:35No, yours is mine.
00:36Mine is yours.
00:36Ugh, why are you like this?
00:38Do you have any more?
00:39No.
00:41Last time.
00:42Pedal to the medals.
00:43Let's go.
00:44The bakers got indulgent.
00:46A little bit of sparkle.
00:47I love it.
00:47Honestly, it's my personality.
00:49After a rough start.
00:50Oh, my God.
00:52Margaret came back to win her first star.
00:55Take two.
00:56What a recovery.
00:58Shelf.
00:59And it was Dominic.
01:00Double star baker and then this.
01:02Who said a tearful goodbye.
01:04It's quite the family that we've created.
01:06I'm going to miss them.
01:08Now.
01:09Not running, not running.
01:10It's pastry week.
01:11I'm praying to the pastry gods.
01:13As the bakers kick off the party with the celebratory signature.
01:17Woo, happy birthday to us all.
01:19Yeah.
01:20Get spun with the confusing technical.
01:23Brain farts.
01:23Oh, it's so hard.
01:25And tackle a sky-high showstopper.
01:28Got to have your coffee before you come in here.
01:30Oh, my God.
01:31You live life on the edge when you make pastry.
01:33Thank you.
01:54¡Gracias!
02:24Oh, no.
02:27I think I got it. I think I got it.
02:33Good morning, bakers, and welcome back to the tent for an old fave, Pastry Week.
02:38Did you know that there are some people who just don't like cake?
02:42Sackler, boo! What do they do for their birthdays?
02:45Our signature challenge, birthday pies, because pie lovers deserve happiness, too.
02:51Bakers, 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.
03:03Bakers, you have two hours and 15 minutes on the clock, on your marks.
03:07Get set, happy birthday!
03:12It's the quarterfinals, it's the playoffs, so let's go.
03:16It's Pastry Week and I'm praying to the pastry gods today.
03:19Please, please.
03:21We're making the best things to possibly make with pastry.
03:23We'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.
03:32You might watch your grandma making one with ease and love and a big smile,
03:36but believe me, there have been years of baking, burning, and you name it.
03:40So, a good pie is not easy.
03:42Do you think you're a pie guy?
03:44Nope.
03:46Okay, bye!
03:48We want the bakers to really amp up a traditional pie,
03:52to really brighten up the pie and make it worthy of a birthday celebration.
03:56I've made pies for birthdays before.
03:59Anyone who doesn't like sweet, make them a fancy savory pie.
04:03This is Calbee for my sister, Carmen.
04:06Best sister in the world, but also only sister.
04:08That's why.
04:09She got no competition.
04:10Yeah.
04:11So, making a s'mores pie for my dad.
04:13Woo!
04:14Happy birthday to us all!
04:15Yeah!
04:16Okay.
04:17The birthday party begins with the quest for a perfect flaky pie crust.
04:21It's got to be quite crumbly.
04:22So, barely holding together.
04:24Definitely not too wet.
04:25My secret is a really light touch.
04:27You still want to see little bits of butter when you're rolling it out.
04:30It's looking good so far.
04:32Margaret'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.
04:45That's a lot of pie.
04:46I feel like every windowsill will be covered.
04:48But they didn't stay there long.
04:49They were devoured very quickly by the family.
04:51Yeah.
04:52Now it's going to the freezer.
04:55Chilling crusts don't mean the bakers are done with dough.
04:58Making some flowers out of my extra pie crust.
05:02Instead of a top crust, it'll just be an assortment of lemons and leaves.
05:10I 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.
05:20Ryan'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.
05:39So now I'm going to partially bake my bottom crust.
05:43Please, pie dough behave today.
05:46Blind baking ensures the crust is cooked through before adding the filling.
05:51Okay.
05:52I don't want any raw pastry today.
05:54So how do we know when it's fully baked?
05:56You look...
05:57That is a dangerous game.
05:58I know.
05:59You live life on the edge when you make pastry.
06:02Moving on to cutting up my fruits.
06:05Blackberry pear filling.
06:06It's going to taste great.
06:07It's going to look great.
06:08This is the lemon for the lemon pie.
06:10It's mostly lemon zest.
06:12I'm just a fruit cutting machine.
06:15Jennifer will be cutting lots of strawberries for her pie, which will feature a festive birthday
06:21hat and a cream infused with jasmine tea.
06:23I'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 time.
06:33Mm-hmm.
06:34And then I'm...
06:35You're either watering down from the onions.
06:36I'm making you cry.
06:37It's a little bit.
06:38It's just so beautiful.
06:39Ooh.
06:44That's better.
06:45Okay.
06:46What's next?
06:47I'm working on my cookie butter layer, which involves cooking down some cookies.
06:50It's going to be a rich, rich pie.
06:52Zoe's rich birthday pie will be decorated with graham cracker cookies and filled with three
06:59decadent layers that will need perfect timing to pull off.
07:02My filling is completely chilled.
07:04Mm-hmm.
07:05But to get clean layers, I'm going to have to time it right so I can chill and harden every
07:09layer as I go.
07:10So it's a very technical recipe pie.
07:12Exactly.
07:13Exactly.
07:14Bakers, you are halfway through the bake.
07:17Oh, my God.
07:18Time is flying.
07:20Pie crust is coming out.
07:21Don't you dare move.
07:22That is so pretty.
07:23Most of the bakers put their crusts back in the oven to crisp.
07:24I want to make sure it's perfectly cooked.
07:25Just be nice, please.
07:26Okay.
07:27But two bakers...
07:28Filling time.
07:29...are baking their pies, fillings and all.
07:30Baking my pie as one, which I don't know if any of the other bakers are doing because it's
07:37not maybe the best idea in a short amount of time.
07:39Going all out, Joe will be making her humble, savory pie fancy with caviar and an intricate
07:44lattice top.
07:46Lattice top.
07:47Okay.
07:48Okay.
07:49Okay.
07:50Pie.
07:51There we go.
07:52It's in.
07:53While the pies cook, the bakers are getting ready for the party.
07:56Are we making a birthday hat out of isomalt?
07:57This is for my sister.
07:58When I don't see my sister, we miss each other.
07:59But when we are together, we annoy the heck out of each other.
08:03Now, I'm baking birthday candles made out of pastry.
08:04They're just kind of decorative, but fun.
08:05I'm sieving yolks for the caviar.
08:06It looks good.
08:08We're baking itch.
08:09That is good.
08:11Be careful, though.
08:12They're not going to see anything else.
08:14We're baking all the time.
08:15We're baking all the time.
08:16It's making itch.
08:17It's doing everything.
08:18It's making itch.
08:19It's making itch.
08:20I'm making itch.
08:21I'm making itch.
08:22What is this?
08:23It's making itch.
08:24Haciendo birthday candles made out of pastry.
08:26They're just kind of decorative, but fun.
08:29I'm sieving yolks with a caviar accoutrement.
08:32Isn'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?
08:40I mean, it's 300 degrees.
08:41And that's the first one done?
08:42That's the first one.
08:43Sorry, I keep going back and forth here.
08:45We are running out of time.
08:4930 minutes, bakers.
08:50You have 30 minutes.
08:52I went in at 120.
08:53I give it another five to seven.
08:57Marshmallow looks good, at least.
08:59I'm scared that I won't have enough time to chill each layer.
09:02It's really hard to see through these doors.
09:05Intuition, tell me when to open the door.
09:08Nope.
09:12I'm happy with it.
09:13Now it just needs to cool down.
09:14What do I do?
09:15What do I do?
09:16What do I do?
09:17I 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.
09:45Hustle 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.
09:55Okay.
09:58I have just enough time to be able to be precise.
10:02Gotta move fast.
10:04Okay.
10:05It came out, yay!
10:07Fits perfectly.
10:08Such a heavy pan.
10:11Ow.
10:12It's a nice little decor, 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.
10:21Okay.
10:22Chaos.
10:23Chaos.
10:25Oh my God.
10:26It's still runny inside.
10:2810, 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.
10:57Happy birthday to you.
11:00Happy birthday to you.
11:03Woo!
11:04Flora!
11:06How fun.
11:08Your 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.
11:19But it's not quite baked through here on the bottom.
11:23Beautiful combination, chocolate, raspberry.
11:26Very innovative to use a cookie butter.
11:29You need texture.
11:31And the marshmallow slaps.
11:32Like it's so good.
11:36Wow.
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.
11:45Thank you.
11:48Mm.
11:49It holds well.
11:51The pie, though, could have been cooked a bit longer.
11:54But the star here is the feeling.
11:57How well cooked the strawberry is made.
12:00The jasmine green tea and beer jelly is remarkable.
12:04And the mascarpone cheese.
12:05It'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.
12:11Something like this, you know.
12:13Thank you.
12:16Ryan, what a striking looking pie.
12:19I'm so drawn to this detail of your isomalt flower.
12:23And 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.
12:31Yeah.
12:32Look at that.
12:33Mm.
12:34So beautiful.
12:35Yeah.
12:36Nice, solid sound of a well-structured pie.
12:40I 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.
12:53Margaret 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.
13:03No, please no.
13:08So close.
13:09That center tip isn't quite baked through.
13:11Yeah.
13:12I put a pan underneath.
13:14And I don't do that at home.
13:16The effect might have been insulating it rather than heating it.
13:22Oh, you got that nice tang 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.
13:31Just too bad it's not cooked enough.
13:37Wow, wow, wow.
13:40That's a celebration.
13:41You did a beautiful work on the braiding.
13:44And the colors and the textures, like each one is so appetizing.
13:50It's holding so well.
13:53Baked perfectly.
13:55Thank goodness.
14:00It's delicious.
14:01That saltiness from the caviar, that's enhancing the cheese.
14:06And that crust.
14:07I mean, that you could eat on its own.
14:09Let me try again.
14:11It was a great birthday pie.
14:14Cake, get out of here.
14:16Oh my God, I'm on cloud nine right now.
14:18I 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.
14:25Scary.
14:26Pastry week technical is not going to be an easy one.
14:28I know that for sure.
14:29That's fine.
14:41Bakers, 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.
14:56Bye.
14:58Bakers, your technical challenge today brings us to Egypt for a Lenza.
15:03The 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 fifteen minutes on your marks.
15:21Get set, bake!
15:22Bake!
15:26It is an Egyptian Lenza.
15:32I have never seen it.
15:33I will today.
15:34A Lenza is...
15:37Interesting.
15:39Do you know what you're making?
15:40No.
15:42Bruno, I thought I would bring something surprising to Pastry Week.
15:45An Egyptian Lenza.
15:47Looks 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.
15:57It looks delicious.
15:58Mmm.
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.
16:11If it's too runny, it will start to bleed into the makhalabiya itself.
16:15There is a lot of decor to make here.
16:17Mmm.
16:18And so many complex elements.
16:20I love that very unique texture of the crust.
16:25Very buttery, very moist in the inside.
16:28There is a lot to do here.
16:29So this is a perfect taste for Pastry Week.
16:33Absolutely.
16:37Lots of moving parts today.
16:39I started treating the technical as a cooking class.
16:41Free cooking class.
16:42Who wouldn't love that, you know?
16:44I'm working on the coconut batter crust.
16:47I've never made a pastry like this before.
16:50It's a very heavy batter.
16:52It's more of a paste.
16:53I got no idea about this dough.
16:55Very curious on how this is all gonna come together.
16:57It looks good.
16:58It smells good.
16:59Mm-hmm.
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.
17:10You gave us the pomegranates.
17:12I hate doing this.
17:14I've never opened the pomegranate before.
17:17Yeah, neither have I.
17:18I buy them pre-deseeded.
17:20My mom does it for me.
17:23Ah!
17:24Four cups of pomegranate arils.
17:26Oh my gosh.
17:28I'm like, why is she slapping back there?
17:31I'm getting out my frustrations from this morning.
17:35Oh yeah, I'm just getting soaked.
17:37I'm gonna need the dry cleaners after this one.
17:40Bring to boil over medium heat.
17:42Summer until they're soft and the water has cooked out.
17:47Are these tender?
17:49Ah.
17:50Pastore, if you know.
17:51Food mill.
17:53What's a food mill?
17:54Mill's the food, you know?
17:56It's self-explanatory.
17:59Juice in the pomegranates.
18:01So trad wife today.
18:02I'm just milling my fresh fruit from my jam.
18:05I've never used this archaic device before.
18:08Look at them in the stone ages.
18:10The bakers will need to split their focus.
18:13I'm working on my Mahalabiya custard.
18:15Milk and skim milk powder, and I'm all over the place right now.
18:20Mahalabiya, I know what it is from my time living in the Middle East,
18:23but I've never made it.
18:24So you've tasted it before?
18:25Tasted it, yeah.
18:26Okay, so we're gonna retroactively recreate it in our brains
18:28to make sure we do the proper one here?
18:30Yes, that's what we're gonna do.
18:32I've brought it to a boil.
18:35I'm gonna 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.
18:41At least one of them.
18:43They both thicken at the same time, which is great,
18:45because I have two hands, so, you know,
18:47I can do both at the same time.
18:49I have my custard, I got my jam here.
18:51I'm gonna throw in the fridge and move it on.
18:56And did you know the Egyptians were the first people
18:59to measure time by hours?
19:00Oh, so it's thanks to them that we know
19:02we have one hour left, bakers!
19:05Not running, not running, fast walk.
19:07Let's make my tart, back to my tart.
19:09The bakers need to get their Lenza assembled fast,
19:12so they can start baking.
19:13That's beautiful.
19:15Filling my tart with the pomegranate jam.
19:18My jam's looking good, it's nice and firm,
19:20so it won't slide around.
19:22Whip the custard and pipe it onto the jam.
19:25It's not set.
19:32This is my new patented technique.
19:34Pipe the reserved crust batter over the mahalabia
19:36in a lattice pattern, five strips per direction.
19:39But I don't know.
19:40Oh, that was so hard.
19:42I should be able to do this, but, you know, brain farts.
19:45I'm gonna start here and go.
19:47You only get one chance to cross the line, eh, she says.
19:51Oh!
19:52Making perfect diamonds.
19:54Oh, not the best, but it's not the worst.
19:56Takes precise, accurate piping.
20:00Ah, that is not even.
20:05Coming in the oven.
20:08Good night.
20:09Hi, baby.
20:10Tarts in the oven.
20:12Moving on, moving on.
20:14All this decoration.
20:15Oh, my gosh.
20:16This entire page is decoration.
20:18So, good luck.
20:23This 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.
20:34Okay.
20:35And sugar coils.
20:37I have no idea what I am doing.
20:41Mmm.
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 gotta just be one step ahead all the time.
20:52I forgot what this timer is for.
20:54Anyways.
20:57When that goes off, I hope you check everything at your station.
21:01Okay.
21:02Gotta come out.
21:04Oh, shoot.
21:05Yep.
21:06Okay.
21:07Cotter, just in time.
21:08Bakers, you're down to your last ten minutes.
21:11That's kind of hot.
21:12I do not want to move this at all.
21:14Yeah, it's gonna break.
21:15Ah.
21:16It's freaking stressful.
21:22Ha, 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.
21:29What?
21:30It'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.
21:51I don't know if I'm gonna get the metal off the bottom.
21:53I don't want to damage my tart, so I'm just gonna put these on the way they are.
21:58We definitely did this wrong, but...
22:00Five, four, three, two, one.
22:05You're done, Bakers! Great job!
22:11Brutal.
22:12My diamonds are wonky.
22:13Me too, me too.
22:15No one's shining bright like a diamond today.
22:17Ha!
22:18Please bring your lenses 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.
22:52And on the inside, the mukhlabia has a very nice, smooth, milky texture. The flavour is balanced.
23:01Moving to baker number two. Very clean decorations.
23:04But it's not quite in the pattern we were asking for.
23:08It 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.
23:21Beautiful job in the custard. It'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. Quite 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.
23:49The jam is starting to weep out a little, so it could do with more cooking time.
23:54Moving to baker number four. The piping on the top, there is different size of boxes.
24:00Yeah. But you can definitely see they've got the components here.
24:05A nice, clean milk custard filling there.
24:08Looks like it might need a little more baking time on the bottom of that pastry.
24:12Borderline.
24:16The cream has a nice flavour to it.
24:18And the jam is nicely set.
24:21And 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.
24:36Oh, 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 lensa from bottom to top.
24:49In fifth place, whose is this? Margaret, your lensa needed a fair bit more baking.
24:58In fourth place, Zoe, the jam didn't set, but lovely flavours.
25:06Okay.
25:07In third place, whose is this? Joe, beautiful presentation. Your fillings needed a little work.
25:12In second place, Jennifer, with a little bit more baking, it would have been excellent.
25:25And in first place, Brian!
25:30Finally, first in the technical. Let's go.
25:37I guess I'm a good pastry baker.
25:41What do I say?
25:43People 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.
25:57Yes, these are great bakers and pastry is a good test.
26:01So, who so far is passing the test?
26:03Joe 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.
26:10And 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.
26:23So, who are the bakers that need to study a little bit more?
26:26Zoe is an amazing baker, but she sometimes struggles in the technical.
26:30For 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, the final bake before we move on to the semi-finals.
26:46Today, you will make the iconic French pastry, Mille Foy.
26:51But a family size, so we all get a piece.
26:53Known 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...
27:01Get set, bake!
27:03It's showstopper day and I'm coming in hopefully with a bang. Or out.
27:13Everything is going to go great. Like, that's me telling myself.
27:16Mille Foy is my language. I probably took my first baby steps with a Mille Foy in my mouth.
27:23It's just basically a puff pastry cake.
27:26Making puff dough, it's time consuming. It's very technical.
27:30And 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, but it's pedal to the metal.
27:39It's a great opportunity for the bakers to really personalize what they're doing.
27:43They need to create something that is so over the top, we never forget it.
27:48So 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. We'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.
28:23I 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.
28:30I'm doing a rough puff, so I'm starting with grated butter.
28:33Grating 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. I'm not using any of the shortcuts.
28:43I'm kind of doing like a full puff, except my butter is soft.
28:46I feel like Bruno would be like, about my soft butter hack, so I'm not telling anyone.
28:52Butter blocks going in.
28:54It's probably crazy to do a full puff, but that's the way I'm used to doing it.
28:57Oh well, got to add some challenge, right?
29:00Margaret's challenging full puff will combine milk chocolate and pistachio in honour of a trip she took with her husband.
29:08We were in Sicily, and they have amazing pistachios there.
29:12That's kind of become our little happy place.
29:14And does making puff pastry bring back the same kind of memories, like Italy?
29:18Not at all. There's kind of this fear.
29:20Let's do the same thing again.
29:24I quickly lose count, so I don't know.
29:29Working up a little heat over here.
29:31Need to fold at least six times, and I've got two doughs, so that's like 12 trips to the freezer.
29:38Well, you're supposed to chill the dough in the refrigerator for usually an hour to three hours, but I say you get ten minutes in the freezer and that's all you get.
29:46So in the tent, that's how it works.
29:50One of the fridge with this one.
29:52While the dough chills...
29:53Everything 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.
30:08Ooh, what's this beautiful concoction?
30:10So 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 foie will be presented vertically beneath a painted wafer paper fan.
30:29Oh 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.
30:45It's just a luxury ingredient.
30:47It's made in Italy and it's beautiful.
30:50I have my pistachio cremo going here.
30:53I've got my lemon cremo 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 flower-shaped meringue filled with apricot jam.
31:09Jam.
31:10Jam, jam, jam, jam.
31:13To the fridge.
31:15And go and do my pastry.
31:21This is going to be my last fold.
31:23So much butter, so much folding has gone into this.
31:26Not bad for some rough puff.
31:28Oh my gosh, this dough gets a lot of love and attention.
31:31We're very patient with it.
31:33We're kind to it.
31:34I 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?
31:45Oh wow, Napoleon was named after a pastry?
31:47No, it's...
31:48Cool.
31:49Two hours left, bakers.
31:52I'm rolling to size now.
31:53I'm going to get it as thin as I can.
31:55Okay.
31:56I'm halftime.
31:57Oops.
31:58Bad cut.
32:04It's similar to Brady and 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.
32:18The bakers will weigh down their puff.
32:21I'm just going to gently press.
32:23To ensure an even uniform bake.
32:25All 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
32:45and is finding to use now.
32:47It's the only thing I'm confident about with this bake.
32:50Got 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.
33:00Time to sugar my pistachios.
33:02I don't know if it's going to be dripping enough.
33:04Yeah.
33:05Well, I think so.
33:07So I am making ladyfingers right now
33:09that 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.
33:22Joe's towering trifle-inspired meal foie will feature passionfruit 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 and everyone's sherry in.
33:38So I've had a taste for sherry.
33:41You were weaned on sherry.
33:43I'm on puff control here.
33:49I'm scared to even look into my oven.
33:51Oh, my God.
33:54I hate waiting.
33:55I know.
33:56It's the calm before the storm.
33:58I cannot open the door.
34:00I watch this show and scream at people.
34:02Do not open the door.
34:03On the outside, I'm easy breezy, and on the inside, I'm screaming.
34:08Oh, you can go off now.
34:14Holy cow, we might actually be baked.
34:18Uh, they kind of burned.
34:21Ooh, shoot.
34:23I thought I smelled something.
34:24You caught it just in time.
34:26Ah.
34:27Bakers, you have ten minutes left.
34:29I 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.
34:44It's a hack in puff pastry world.
34:46If you 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.
35:16We 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.
35:29She's standing.
35:30I got three layers.
35:33My very delicate braid.
35:35Little jam cups.
35:37Let's move it.
35:38Let's go.
35:39Let's go.
35:41Oh my gosh.
35:43Ten, nine, eight, seven, six, five, four, three, two, one.
35:53Good.
35:54Your time, bakers.
35:55Hands off your meal foie.
35:56Great job.
36:01It has a lot of sherry in it.
36:04Feeling really good all of a sudden.
36:05Bruno and Kyla will now taste the baker's meal foie.
36:18Joe, please bring your showstopper up to the front.
36:20Joe, 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.
36:53Yes, and the raspberry.
36:57For a few seconds, it took me to Paris here.
37:00Your puff dough has a nice crunch.
37:03Yet, when you bite into it, it just melts.
37:06The passion fruit, the raspberry.
37:08And then the thing I love the most about a good trifle is the heavy hand of sherry.
37:12And you've done that well here.
37:18Wow.
37:19These 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 mille foie.
37:31I think it's just the way you pipe it.
37:33Some of your puff layers in the middle could have used a bit more baking time.
37:40It 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.
37:58It does have that sense to it.
38:01Thank you.
38:04Zoe, you have some beautiful height on this mille feuilles.
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.
38:22That's a beautiful sound, isn't it?
38:24Your puff dough is so flaky and delicate. It's baked perfectly.
38:34Thank you.
38:35I love this combination of the apricot jam, the pistachio just adds warmth and we have the brightness coming through from the lemon and then the pastry melting in your mouth.
38:44This is a beautiful composition here.
38:47Thank you so much.
38:48Thank you.
38:52Ryan, this is a beautiful mille feuilles of love.
38:55Thank you.
38:56And I like the contrast of very elegant and some roughness. You 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.
39:07I think that the passion fruit is definitely the star of this show. The basil, I'm not getting the flavor coming through enough.
39:22But on a puff dough, it's like layers of thin paper stacked together. That's a rock star on its own.
39:33Jennifer, I mean, words fail me, to be honest.
39:37It's mind-blowing that a mille feuilles could look like that.
39:41Thank you.
39:42It is. It's such an out-of-the-box presentation. Let's have a little peek underneath here.
39:48Look at this. This is real craftsmanship here.
39:51Thank you.
39:55Beautiful puff dough. However, some of the edge is slightly overcooked.
40:00When you take a bite of the chocolate, the cherry, the mascarpone cheese, it really does make sense. It'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. I'm a fan.
40:19Thank you, Jennifer.
40:20Thank you.
40:32Wow. These bakers keep raising the bar.
40:36Who knew that a classic dessert could be spin into something so creative?
40:40Jennifer literally turned it on its side. Little bit of work she needed to do on her pastry, but overall so impressive.
40:48And then Zoe, beautiful height.
40:50And beautiful flavor combination. And speaking of flavor, Joe, every taste bud was just lit up.
40:57And Ryan, great idea. The puff dough was exceptional. Just one or two tweaks in the design would have given it a beautiful presence.
41:07And Margaret taking us on her holiday to Sicily. You could just taste the memories in what she was doing. Her 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. And we'll look into each and every detail. And 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. I 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 Joe. Congratulations.
41:58Good job. You did amazing.
42:02Unfortunately, we can't skip the hard part. The baker going home this week is...
42:10Margaret, we'll miss you.
42:17Margaret, we'll miss you.
42:21I knew that it's okay.
42:23Well, I'm sad, but I have just had the time of my life.
42:29The end of the journey.
42:31I am very proud of myself. Just 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 you.
42:42I'm gonna miss this all. It 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.
42:51To be star baker amongst all this talent is just really overwhelming.
42:56I don't want this to end. I know star baker doesn't make me safer next week, not in the slightest, but right now I'm going to celebrate with a glass of champagne.
43:05I can't believe I'm here. Yeah, I can't believe it.
43:08There's four of us left. Only three get to the finals. I'm so close. I might as well stick around for another week.
43:14Next time. It's the semifinals. Those words don't sound real.
43:22The pressure is on.
43:24Hustle to the end.
43:26Who will have a fairy tale ending?
43:28It's so magical.
43:29Stunning. Look at that.
43:31And whose will be a nightmare?
43:33Oh, no. This is really hard.
43:35Oh, my God. There's so much to do.
43:37Oh, my God. There's so much to do.
43:38Ooh.
43:39Gracias por ver el video
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