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TV ve DiziDöküm
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02:31Açık bir yerleştirmekle bir yerleştirmekle.
02:34O!
02:35Kırmızı.
02:37Oh my god.
02:38Bir şey.
02:39Dekorasyonu.
02:40Dekorasyonu.
02:41Dekorasyonu.
02:42Yüzürekli.
02:43Bence bu da nahtiyin bir yerleştirmekle.
02:45Iyaztık.
02:46Bence bu da gireme.
02:47Bence bu da gireme.
02:49Bu da gireme.
02:50Yüzüncülür.
02:51Bence bu da gireme.
02:53Bence bu da gireme.
02:54Bence bu.
02:56Bence bu.
02:57Bir sonraki bu.
03:00yapmak zorunda.
03:05Ben ne ya.
03:06Biz Sıralım ben de hep hep hep hep hep ABOUT.
03:09Çeydipliği kadar, neylerim de bütün, yürümün neylerim.
03:13Kaçın nemelini.
03:14Peki ama.
03:16Kelime yapalım da seете onlara öncesi.
03:19Ağlıca geçen.
03:20Aşağı olmanı da.
03:22Şekal bir zorlayıa.
03:24Se unas rondes yapmanın evのでbilece yürümün en uçur.
03:27Bir de değil.
03:28Bir de, bir de.
03:29Tüm night!
03:33I'm so scared.
03:34It's okay, buddy. We got this, all right?
03:36I feel like I can do this one.
03:38This is like a cake I make.
03:39Don't stress, don't stress.
03:40This is a cake I make a hundred times.
03:42I've been bottom two on my team twice.
03:44I feel like right now I'm kind of hanging on by a thread.
03:46I need to make sure that everything is on another level.
03:54Definitely good.
03:55I'm making chocolate cupcakes with a chocolate pretzel
03:58and brown butter crust and a peanut butter mousse filling.
04:01It's pretty unusual for a cupcake to have a crust,
04:03but it's such a good idea,
04:05especially because this is gonna be like a very soft dessert.
04:07I wanna have a crunch factor in there.
04:09For decor, my inspiration is my siblings.
04:12Every holiday season, right,
04:13we get our stocking full of just treats and candy.
04:16We'll like play games and just trade the candy,
04:17similar to how we do in Halloween.
04:20I'm arranging the cupcakes in a wreath shape
04:22and then decorating the whole thing
04:24with green buttercream frosting and my toppings.
04:27Tempered chocolate, some honeycomb,
04:29and chocolate-covered candied peanuts
04:31with like a Puyotin crunch.
04:32I'm making some of my own candies.
04:34I also want the decorations to not just look good,
04:36but add something to the dessert.
04:39Just a little touch.
04:40Candy, especially during the holiday season,
04:42can be seen as somewhat naughty.
04:45Candy's bad for you.
04:48Look at that.
04:49I do not have that much experience with police growing up
04:53because seeing I grew up in a Jewish household,
04:56so I'm going to make a wreath shaped like a Star of David
05:00to really celebrate the Jewish people in the holiday season.
05:05And obviously, I'm on the naughty team,
05:07so what's the naughtiest thing that a Jew can do?
05:10Eat some bacon.
05:11So I am making pecan chocolate chips and bacon blondies
05:15with a maple blond chocolate with ganache
05:19and a maple cream cheese frosting topped with candied bacon.
05:23And I will have a little pig eating some bacon.
05:28That's why I'm on the naughty team.
05:29I break the rules.
05:34I don't know how many bananas I need,
05:36but I'd rather just take them all.
05:37The challenge is a wreath dessert.
05:40So I am making a banana blond chocolate bundt cake
05:44with a lime caramel center.
05:46Blonde chocolate.
05:47It can be really sweet,
05:48and so the lime can just balance out that sweetness.
05:51I don't need all the nice cutters and piping tips
05:54for decorating because I'm going to make
05:56a nice stable buttercream to pipe all my kind of leaf design.
06:01I'm decorating it to be a modern wreath,
06:03very classy metallic ornaments,
06:06but I'm going to have my childhood cat made out of gum paste
06:09pulling the lights off of the wreath
06:10to show the naughty element of my wreath.
06:12As the creative mind of me as a seven-year-old,
06:15I dubbed the name Dusty to this gray cat.
06:19She liked to play with the ornaments and stuff,
06:21so it's a little bit of homage to her naughty side, I guess.
06:24Into the oven.
06:26Alex, how we doing?
06:27Good, good. How are you?
06:29I'm doing great, defending main heat champion.
06:31That thing was amazing.
06:32Thank you. It felt really good,
06:33and it's amazing to have saved my entire team from elimination.
06:36Hey, Tarek, you feeling nervous having Alex
06:39right here in your grill?
06:40Yeah, honestly.
06:42Shaking in his little boots over there.
06:43Killing it.
06:45Double front bicep.
06:47Don't have a license for this gun show, you know?
06:49So you've got to make a wreath dessert.
06:51Yes, so I'm making a Black Forest milk wheel.
06:54So I'm going to use this fluted pie pan to make a wreath.
06:58I have some chocolate cremeux, a cherry and kirsch gel,
07:02some stabilized whipped cream,
07:04chocolate almond crunch in the middle.
07:06Wow.
07:07And then to decorate it,
07:08I'm going to add some fun little puff pastry ornaments
07:12and trees, some fresh cherries.
07:14Awesome.
07:15Thank you so much.
07:17Can I have full iced coffees?
07:19Yeah, of course.
07:20Thank you.
07:21Stirring my shoobase.
07:26Perfect texture.
07:27I am making a shoobastry wreath
07:30with green sesame cracklin cream puffs
07:33with vanilla cream and sugar plum black cherry jam.
07:37I want to make cream puffs because growing up,
07:40my mom had a bunch of these different decorative wreaths
07:44that were colorful balls, kind of glued together,
07:47and I wanted to recreate it.
07:48Got to pat down the hats.
07:50I think I'm going to have the cream puffs all in a circle,
07:53like a wreath.
07:53Pipe my cream and my jam on top to give an ornamental vibe,
07:58maybe a bow, nothing too crazy.
08:00A wreath is inherently nice.
08:05Two hours left, bakers.
08:06Our judges are looking for show-stopping desserts.
08:11It is stressful only having the one bake
08:12because I haven't done so well in the last few,
08:15and I feel like this is my only chance to redeem myself.
08:20All of my desserts have been really messy.
08:23One of my favorite Christmas cookies
08:25that we leave for Santa every year is Snickerdoodle.
08:27So I am making a Snickerdoodle cookie cake
08:30filled with apple whiskey compote
08:32and a hazelnut crunch nougat.
08:35Gonna make it look like a wreath
08:36because it'll be circular with a hole in it.
08:39To decorate, I'm gonna just adorn the whole thing
08:43in my Swiss meringue buttercream
08:45in really pastel and silvery colors
08:48to look like my Grandma Maxine's wreath.
08:51I have Grandma Maxine's wreath,
08:53and I have her holiday village that we keep up year-round
08:56because I'm too lazy to take a ton out of our buffet.
09:00It's about hanging our wreath with my kids
09:02that signifies this is the beginning of the holidays.
09:06I'm really gonna focus on deco today,
09:09my buttercream, and not being messy.
09:12Hey, JC, do you think I'd have to make it green,
09:15or could I make it look like a wreath but be white?
09:17Green will be very understandable, like, right away.
09:22Right.
09:22But I think where you live snows a lot.
09:25Yes.
09:26It's true, that's true.
09:26Yeah.
09:28Our team has not lost anybody yet, which is amazing.
09:32I think we all work really well together.
09:34I'm, like, fresh out of culinary school.
09:36These people have probably been in the industry
09:38for as long as I've been alive.
09:39It's, like, intimidating, but also, like, inspiring.
09:42Because, like, I'm here, I'm doing it.
09:45I'm kind of focusing on keeping my flavors simple, but good.
09:48Today, I am making a pumpkin bundt cake.
09:50I have never made a wreath dessert before.
09:52I know I can make a good pumpkin bundt cake,
09:54but making it wreath-like is a bit harder.
09:57I am making pumpkin because my boyfriend, Jake,
10:00his favorite thing ever is a pumpkin roll.
10:02His birthday is in October,
10:03so I always make him a pumpkin roll for his birthday
10:06and then for Christmas, too.
10:08Hello!
10:09Hello!
10:10I love coming over to your station
10:12and just seeing a big smile on your face.
10:14What are you making?
10:14So I am making a pumpkin bundt cake,
10:17and I'm kind of going to do, like,
10:19a cream cheese frosting on top.
10:20I'm going to decorate it with some little gingerbread cookies
10:23and dried-out citrus wheels.
10:26Your bundt cake sounds delicious.
10:27Yeah.
10:28Hey, Charles, she's also making a bundt cake.
10:30Let the best baker win.
10:33All that I know is Charles hasn't won a preheat yet.
10:36Oh!
10:38No comments.
10:40That's what I thought, Charles.
10:41Keep doing it, Viya.
10:42Yes, thank you.
10:43All right.
10:47Anybody willing to get coffee today?
10:50I can go grab it for us.
10:52Thank you.
10:54Ice or hot?
10:55Ice, please.
10:56I think I have taken on the role of mom figure.
11:00Ice Americana, please.
11:02Like, I'll get y'all coffee all day.
11:04Ice Americanos, pumpkin spice latte.
11:07OK.
11:07Rub your back.
11:09Like, you need a bath drawn.
11:11Like, because I'm still in that role.
11:14I don't want to nurture those around me.
11:19Oh, that's Chase's.
11:22Hey, Chase.
11:24Your sheet tray is warped.
11:27What sheet tray?
11:27Because yours is on the top oven, right?
11:28That's not my sheet tray.
11:29Oh, who's that?
11:30That's yours?
11:30It's warped.
11:31It's warped.
11:32What in the?
11:34Unfortunately, this happens to a sheet pan all the time.
11:40This is not good.
11:41This is going to be uneven and not baked perfectly.
11:43This sucks.
11:44Cake pan?
11:45Do not have to remake cake batter.
11:51This is ridiculous.
11:5690 minutes left, bakers.
11:57Holiday wreath desserts.
11:59Oh, and remember, the best dessert in this challenge.
12:02That wins immunity for your whole team.
12:04Thank you, Jesse.
12:06A sheet pan warped in the oven.
12:08I already feel like I'm behind taking care of my teammates,
12:11and now I'm feeling really, really, really pissed off.
12:16OK.
12:18I really just want to use what I have.
12:20I'm fearful there's not enough, but we're going to go for it.
12:25I have an iced Americano.
12:27Thank you.
12:29It's delicious.
12:30Thank you.
12:30Thank you.
12:31The vibe in the Naughty Kitchen today is work hard.
12:34We've got to get it going, because we've now lost two people,
12:36and we can't afford to lose any more.
12:38But I'm really happy with the way
12:39that this texture of this mousse came out.
12:42Oh, hey.
12:43Oh, hi.
12:43What are you doing?
12:45So my future sister-in-law actually
12:47lives in the Cayman Islands, so I'm kind of paying
12:49an homage to her, because we just dream
12:51of these island Christmases.
12:53I'm going to make, like, a tropical entremet
12:55with candied macadamia nuts, a coconut cake,
12:58coconut cream cheese mousse.
13:00It's going to have a really beautiful, shiny,
13:02sunset orange glaze.
13:04And on the top, I'm actually going to do, like,
13:05a caramelized pineapple with dark rum.
13:08So I'm going a little bit naughty with the flavors,
13:10leaning towards that island theme,
13:11but still have that ode to Christmas
13:13with some colored chocolate wreaths.
13:15Good.
13:16I love it.
13:17Are you finally starting to kind of stick your chest
13:19out a little bit?
13:20Yes and no.
13:21I think I'll always have those issues with myself
13:23about belonging.
13:25Really?
13:25I had five brothers that I had to compete with,
13:27and my mom and I don't have a great relationship.
13:30I mean, it's just been my whole life.
13:31Whatever you went through, you got through.
13:33Yeah.
13:34And you're here.
13:35Crushing it.
13:35Trying to, at least.
13:36No, no, you just said it.
13:37She said it.
13:38You heard that.
13:39Yes.
13:41Awesome.
13:42We'll see ya.
13:43I've been through my struggles in both a professional
13:46and a personal setting.
13:47No matter how hard I have to fight
13:48and how hard I have to work, I'll do it,
13:50and I will make sure that I persevere in order to win.
13:58One hour left, bakers.
14:01It's puffing.
14:04Kamri, how we doing?
14:05Very good.
14:06Yes, you should be feeling pretty good, too,
14:08especially after that last main heat.
14:09Yeah, I'm very excited going into this next one.
14:11I'm doing a tiramisu-inspired frizzy and flan.
14:16Tasting along, we're tasting great.
14:18Mm-hmm.
14:19You know flavor.
14:20Yeah.
14:20You can deliver on that.
14:21So is that coffee for you, or is that coffee for the dessert?
14:24That coffee's for me.
14:26I need a little go-go juice.
14:27I'm gonna need your coffee.
14:28Yes.
14:28Yes, you deserve it, too.
14:29OK, I'm really excited to see what you do here.
14:31Thank you.
14:32Awesome.
14:32I love coffee.
14:33I mean, I'm a barista, so I love coffee.
14:36I like to include rum in mine.
14:37Those warm flavors, I think they're very reminiscent
14:40of the holidays, in my opinion.
14:41And I really want those Nancy fingers.
14:43The fingers!
14:46That's my goal.
14:50Parisian flan has a puff pastry around the edges,
14:53and it's a baked custard on the inside.
14:56So that's gonna help with my wreath shape.
14:59I'm gonna make my marcopone cream a little green,
15:02so really tie in that, like, wreath-y element.
15:04Do some tuile ornaments.
15:06Meringue chard.
15:08Some luster dust, of course.
15:09Good.
15:10This is good.
15:11A little crisp up more in the oven.
15:13Going in for snooze.
15:15Beautiful as I should.
15:17Giancarlos, we've got to make a wreath dessert.
15:20Yes.
15:20What did you decide to do?
15:22I decided to make a brownie, because in Brazil,
15:26you always make a wreath with brownies for sale.
15:29It's how we make money for your Christmas or the holidays.
15:33But no, you need to have technique for the brownie.
15:36Yeah.
15:36So I'm making a dark chocolate brownie with pecans, pretzels,
15:40raspberry mousse, and mascarpone weave.
15:43Whoa.
15:44Yes, and guess what?
15:45Today I'm making...
15:47Brigaderos!
15:50Yeah!
15:51Oh, my gosh.
15:52Silky velvet melt in your mouth.
15:55You know what I'm talking about, right?
15:57I know, exactly.
15:58It's kind of like the inside of a truffle.
16:00Yeah.
16:01The brigadeiro will be for the decoration of my dessert.
16:03I'm gonna decorate with jingle bells and special chocolate bowl.
16:08How are you feeling so far, a few bakes into this thing?
16:13Honestly, I feel I'm born to be here.
16:15My mom was my biggest support ever.
16:18I'm here to make her proud.
16:20She's here in this kitchen with me.
16:22She's beautiful.
16:23Me and my mom live together in rough places,
16:28starting when we are in a circus.
16:31We live in a really tiny RV.
16:34And I want to give my mom a better place
16:38to enjoy the rest of her life.
16:42Yeah, keep her close.
16:43Thank you, Jen.
16:44All right, Jen.
16:45Thank you.
16:46Oh, yes.
16:47Oh, yes.
16:48Milfouille is something that I make every day at work.
16:51In New Orleans, it's a really sophisticated dessert
16:53we make at the restaurant
16:55where we're dealing with high-end clients.
16:57This is a almond chocolate crunch.
17:00Black Forest is not Black Forest cake
17:01without chocolate and cherry.
17:02So I want to make a cherry compote.
17:04There we go.
17:06I want it to taste very much like cherry.
17:08That's my number one thing.
17:10It's cherry for sure.
17:12Some tall shoes.
17:14Chase always delivered.
17:16Good job.
17:17Good job.
17:18I think I'm known for being a calm in the kitchen,
17:21but I love that I'm a perfectionist.
17:24I may not be like the most decorated of skill sets,
17:28but I have perfected what I do best.
17:31These are plums.
17:33I'm inspired by the sugar plum fairy.
17:36When you cook them down, the skin itself contributes
17:39a really nice tartness, but everything else is quite sweet.
17:43When I pipe it into the cream puff,
17:45I think it's going to be a great contrast
17:47to the sweetness of the cream.
17:49Whoo.
17:50It's pretty tart.
17:52I add sugar to my jam thinking directly about Nancy,
17:56so it's a hard palate to pinpoint.
17:59That's wonderful.
18:00It's not like, ugh.
18:02No, you're not like, oh, God, why am I eating this?
18:03Yeah, yeah, yeah.
18:0445 minutes to go.
18:06Feel behind.
18:07My cakes are very thin.
18:10I've lost a lot of batter,
18:12but I am confident in my flavors.
18:16You know, I need to tighten things up,
18:17and unfortunately, I think nerves are getting to me
18:20while I'm here.
18:21I can't shake it.
18:23Trying to shake it.
18:2630 minutes left.
18:27How's everybody doing on time?
18:29Good.
18:30I'm kind of close, Chase, but thanks for checking.
18:33So obnoxious.
18:36This is the only bake of the day, so make it count.
18:39I got it.
18:40I'm going to use this as the base of my entremet cake.
18:48Oh, God.
18:50Ooh, Ashley.
18:52The cake is too warm.
18:55Son of a.
18:56Holiday wreath desserts.
19:04Bada bing.
19:05Which team is going to win immunity,
19:07and which team is going to lose a baker?
19:09The Naughty Squad.
19:11Because it's too warm, the cake is not cutting right.
19:14I just need it for two 8-inch rounds,
19:16but I really need it to separate from the paper.
19:20So I'm going to set it upside down
19:22and put it in the freezer.
19:27Really, seriously, I need everybody
19:29to stop going in the blast chiller,
19:30because if that doesn't set, my cake won't come out,
19:33and like we have, you know, that's one last chance, OK?
19:36So, yeah, that one, OK, thank you, thank you.
19:39I won't touch it.
19:40Ashley is really tweaking right now in this moment,
19:44but if someone's winning it for a team this round,
19:46it's going to be Ashley.
19:48A win for any Naughty team member gets immunity from me,
19:51so we're all good.
19:52You OK with how they look?
19:54Yeah, I'm going to cut them a little bit.
19:55OK.
19:55They got a little blown,
19:57but, you know, I'm going to cover them with frosting anyway,
19:59so I'll just, like, cut them when I go to stuff them.
20:00OK.
20:01But they look very light, and, yeah,
20:04it looks like it's going to make a good wreath.
20:06Making some honeycomb.
20:07I combine some sugar, golden syrup, and water in a pot.
20:10Get ready. This is going to be really cool.
20:11I add a tablespoon of baking soda,
20:15and it bubbles up and creates, like, a very airy texture
20:17that I dump onto a sheet tray.
20:19I'm going to let it set up, and then I'm going to break it
20:21into, like, candy, because it is a candy at the end of the day.
20:25That's sick.
20:28I love this banana cake,
20:30but I feel like the judges would be, like,
20:31all you did was bake a cake and then put buttercream on it.
20:34So I want to add a little interest.
20:37More depth of flavor and a little surprise inside.
20:41I'm using gum paste.
20:44I want it to be kind of a cute, cartoony-looking cat
20:47so it looks innocent, even though it's really not so innocent.
20:51I think this could be the one I finally get that win.
20:54OK, cat.
20:56Get those wreaths together.
20:58Here we go.
21:00OK, arts and crafts.
21:04OK, I'm not mad about that at all.
21:06I want to add a maple blonde chocolate ganache
21:08as a topping for my blondie,
21:09because maple pairs so, so well with bacon and pecans.
21:14So with my cold cream and some maple syrup,
21:17this is what's going to give it that maple flavor.
21:19I'll have most of my elements ready,
21:21and then I'll be able to start work on some deco elements.
21:23This is so much cooler than I thought it was going to look.
21:28It should be perfect now.
21:30It's still a little bit sticky, but I just need to get two circles out of this.
21:36This is going to work, but I still have to decorate the entremet.
21:39It's a lot to do.
21:40OK.
21:41OK, what's happening?
21:42Oh, trust me.
21:43Come on over here.
21:44OK.
21:44I'll fill you in.
21:45Hi, Nico.
21:46Hi, Claudia.
21:47Holiday wreath dessert.
21:51OK.
21:52Yeah.
21:52How's it going so far?
21:53Well, the nice team seems like they're all doing pretty good over there.
21:56They've won the last two main heat challenges.
21:59I mean, they're on their high horse, you know?
22:00Like, Chase is on fire.
22:02Ooh, girl.
22:03Chase has already given us consistency,
22:05and I think he's going to do just fine.
22:07I want my judges to have the best holiday ever.
22:11Gorgeous.
22:11Are you kidding me?
22:12That was gorgeous.
22:14Well, I wasted half my batter, so these layers are super thin.
22:19Erin, obviously, she knows her stuff,
22:21and she's kind of just been skating by.
22:25You know what?
22:25I've been keeping up my sleeve a mom ninja move.
22:29I'm using colors that are always associated with Christmas.
22:33Hopefully, this will really wow the judges this round.
22:36I don't think that she's going to be able to skate by for long,
22:38because she's up against some really talented bakers,
22:41you know, like Nico.
22:43All right, let's make a pig.
22:45He's fun, and I believe that kind of shows through the things
22:48that he's presented to us.
22:49So I'm going to make a pig with a kippa or a yarmulke,
22:53and he's going to be in the center eating some bacon.
22:56Oh, God, food now, please don't cancel me.
22:59Oh, it smells so good in here.
23:00I can't wait to taste everything in there, baby.
23:02Oh, you got me hungry now talking about all those bakers.
23:03I can't wait.
23:06I can believe you made a Parisian plan in two and a half hours.
23:10So proud of you.
23:11Thank you, baby.
23:12Thank you for being too nice.
23:15You can do a lot with brigadeiro.
23:18It's like a truffle, and we roll it in little balls.
23:21I'm putting on top of the brownie for my decoration.
23:24Today, we're going to go bowl to try
23:26bringing a surprise for the judges.
23:28I never did this type of bowl before with chocolate.
23:33Honestly, this competition, it's pushing me to do things
23:36out of my comfort zone.
23:39Go bowl to go home.
23:4111 minutes left.
23:42Oh.
23:43Violet, you OK?
23:45I'm worried that these are breaking.
23:47These are breaking.
23:48Yeah, at least we have something green.
23:50Yeah, I was trying to do like a white wreath.
23:52Yes.
23:53Oh, OK, sorry.
23:54In school, I made something very similar.
23:57I want it to look organic and, I don't know, like a wreath.
24:04Seven minutes.
24:06Oh, baby.
24:08This is for my Christmas lights.
24:11I'm breathing so heavy.
24:15I've got my mousse.
24:16I've got my fresh cherries.
24:18Nice little almond chocolate crunch.
24:20A little nervous.
24:21You know, we weren't expecting to have somebody go home.
24:24We're going to be all right, though.
24:25Five minutes left.
24:27Oh!
24:28Doing like 18 things at one time right now.
24:31I'm going to make my wreaths real quick.
24:33Ashley is up against it.
24:35I'm going to freeze these for a second.
24:37This is the time crunch that I am worried about.
24:40I still need to make my white chocolate mirror glaze.
24:43It has to cool in time.
24:44I don't want it to be too hot to where it melts my mousse,
24:46and I don't want it to be too cold to where
24:48it's too thick for the judges.
24:49That's going to look sick.
24:52Three minutes left.
24:53I have made shoe wreaths before,
24:56and they've never looked this good.
24:58Did you see Giancarlo's bow?
24:59Beautiful, dude.
25:01You guys, this is my favorite thing yet.
25:03OK, I'm done.
25:05Hey, Nottie team, does anyone need help?
25:06Niko, can you go get me a whisk?
25:09I'm two minutes away from the end of the heat.
25:12This is the most pressure I think I've ever felt in my life.
25:15Can you cut a couple of these darker ones
25:17into a quarter real quick?
25:18Ashley, we've got to finish.
25:19You're going to be OK?
25:20Yep.
25:21OK, can you pull off three of them?
25:24One minute.
25:26I think we found out I'm a maximalist.
25:28It's like bizarro team nice.
25:30It's Ashley with all three bakers around her helping.
25:33Oh my god, thank you guys.
25:35You guys are freaking amazing.
25:37How about that teamwork?
25:38That's what we've been looking for.
25:4010 seconds.
25:43Does that look OK?
25:44Yeah.
25:45Oh, I'm shaking.
25:47All right.
25:48All right, time's up.
25:49Woo!
25:50Woo!
25:51Woo!
25:53Oh, my god.
25:56Wake up, wake up, wake up, wake up.
25:57Oh, we got it.
25:58Ahh.
25:59Whose wreath will save their team?
26:02Oh, I asked you.
26:06Judges, holiday wreath dessert from the nice team.
26:09But this is the only bake today,
26:11so everything is riding on this one.
26:13Interesting.
26:14The best dessert in this challenge
26:16will win immunity for their entire team.
26:19All right, Kamri, come on in.
26:21Come on, Kamri.
26:21You got this, girl.
26:25Hi, everyone.
26:25Hi, Kamri.
26:26Welcome back.
26:27You remember our beloved judges, Nancy Fuller.
26:30Hello, Kamri.
26:31Duff Goldman.
26:32Hi, Kamri.
26:32Hello.
26:33And Cartier Brown.
26:34Hey, Kamri.
26:35Hey.
26:35All right, so Kamri, what kind of wreath
26:37dessert did you make?
26:39Tiramisu-inspired, frizzing flan.
26:41And then on the top is going to be a marscapone cream,
26:44tuile sponge cookie ornaments.
26:48Yeah.
26:49You were on Team Nice, and you all were given an advantage
26:53with a box of goodies and piping tips and all of that.
26:57I wish you would have taken advantage of that.
26:59I agree with Cartier.
27:01And I would like to see a little nicer topping.
27:05OK, yeah.
27:07That looks great.
27:08Look at this.
27:08Really holding together well.
27:09Oh.
27:10Yes.
27:12Ladies first.
27:12Thank you, Chef.
27:13You're welcome.
27:16That flan is ridiculous.
27:18It's so silky and velvety and smooth.
27:22Duff.
27:23Flan.
27:24Flan.
27:25Flannery.
27:26The flan is nasty.
27:27And that's how we say flan in copay.
27:30What do you mean flan?
27:31Flan?
27:32It's pretty good.
27:36But I think you needed to parbake it a little longer.
27:39Because it's chewy.
27:40Yeah.
27:41Yeah.
27:42Oh, yeah.
27:42John Carlos, welcome back.
27:43John Carlos, welcome back.
27:46I made for you guys today dark chocolate brownie.
27:49For the decoration, I used a very traditional treat from Brazil,
27:54Brigadeiro and a tempered chocolate bow.
27:58Well, I think that bow is quite bodacious.
28:02Oh.
28:04Çok güzel.
28:05Ve bu kısım var.
28:07Çok çok güzel.
28:10Ben bunu bir şey görmesin.
28:11Bu bir güzellik.
28:13Bu bir pekans, çarabalık,
28:15çarabalık mousse,
28:16ve mascarpın köprünün.
28:21Bu ilk kez bir başkası ever denir Brigadeiro.
28:24İlmanın bir bir tane o그램 için.
28:26Kırmızı.
28:27Bu bir şey.
28:29Bu bir şey.
28:30Diliyusun.
28:31Bu ne?
28:32Bu ne?
28:33Your brownie not so much.
28:35It's not a bad brownie,
28:37it's just a little too dry.
28:39Alright, Giancarlos, thank you.
28:41Thank you Giancarlos.
28:43I was gonna do that.
28:47Erin.
28:49This is a snickerdoodle flavor inspired
28:51stacked cookie cake.
28:53I decorated it like my
28:55grandmother's vintage
28:57shimmery Christmas wreath.
28:59This cake
29:01is absolutely
29:03beautiful. Very nice.
29:05Your color palette here is
29:07fantastic. Look at them sort of
29:09individually like wow that's not really a
29:11like a Christmas color. Taking everything
29:13together, it's like a Lambeth Christmas
29:15wreath. It is just
29:17beautiful. Yes!
29:19It's darling. This has
29:21a cinnamon apple
29:23whiskey compote.
29:25Erin,
29:27the flavors are incredible.
29:29The apple, I want more of it. I want a
29:31side of apples. Yeah, I think it's delicious.
29:33It's a lot of buttercream.
29:35I think you could have like given me something
29:37else, you know?
29:39Okay.
29:41I tried.
29:43Hello.
29:45Hey Alex, welcome back.
29:47I made a Black Forest Milfui.
29:49Between the layers we have a
29:51chocolate chromo moussi situation,
29:53some soft whipped crème chantilly,
29:55fresh cherries, cherry
29:57compote, and almond chocolate
29:59crunch.
30:01You definitely brought the nice.
30:03And you brought the stylish.
30:05Thank you.
30:07Your piping is so beautiful.
30:09The way that the mousse like really held
30:11together just looks luscious.
30:13Wow, my goodness gracious.
30:15That looks tasty.
30:17Come on, mama.
30:18It's amazing.
30:19Breaking apart.
30:20Oh.
30:21There's amaranth cherries as well as
30:23fresh cherries in there just to give a little
30:25pop of a boozy cherry flavor.
30:27Okay, I don't like it.
30:29Oh.
30:31Joke.
30:33Okay.
30:34This is delicious.
30:36Thank you.
30:37You got crispy layers all the way through
30:40your puff pastry.
30:41You baked it correctly.
30:42Cherries two ways I think was really smart.
30:45Thank you.
30:46This is the best thing you've made yet.
30:47Thank you.
30:48Oh my gosh.
30:49Wow.
30:51But I want more crunch in my layer
30:53because I got a little bit of it and I wanted
30:55more of it.
30:56Yes.
30:57Appreciate it.
30:58Thank you guys.
30:59Thank you, Alex.
31:00Mmm.
31:01Someone's going to have to bring it to beat Alex.
31:04Wow.
31:05Oh my God.
31:06I could eat the whole thing.
31:07I am going to.
31:08Can we leave it?
31:09Oh my God.
31:10I'll eat that.
31:11How are you so good about making Alaska?
31:15How are we doing, Violet?
31:16Hello.
31:17I'm good.
31:18How are you guys?
31:19I made a pumpkin bundt cake.
31:20I did like a simple royal icing down the sides
31:22to keep it traditional.
31:23And then on top, I did a cinnamon cream cheese frosting.
31:26And then I have some little gingerbread snowflake cookies.
31:29Violet.
31:30Yes.
31:31I'm not seeing nice here.
31:33I'm seeing very messy.
31:35And I want you to put more effort into your decorating.
31:39Okay.
31:40Yeah, I feel like it looks like a cake.
31:42I wouldn't look at that and be like, oh, it's a wreath.
31:44Thank you very much.
31:47That's a really good pumpkin bundt cake.
31:50But I would have to say your frosting is a little too sweet.
31:54Yeah.
31:55It's a good bundt cake.
31:56You made a bundt cake.
31:57Yeah.
31:58Right?
31:59Yeah.
32:00Great.
32:01You know, razzle dazzle.
32:02Okay.
32:03I gotta do more.
32:04Razzle dazzle.
32:05Thank you.
32:06Thanks, Violet.
32:07If I had put more thought into it, it would have been more wreath-like.
32:09I'm just worried that it's not enough to pull me through.
32:13But I thought it looked cute.
32:14It was.
32:19Chase, welcome back.
32:20All right, man.
32:21Tell us what you made.
32:22I made a pat of shoe wreath with vanilla cream, a sugar plum, and black cherry jam.
32:29The sugar plum in me was the nice element.
32:32You know, you've set your own bar very high for us.
32:35I know.
32:37And I'm a little surprised at what you're delivering today.
32:41Mm-hmm.
32:42It's like a collection of nice-looking pat of shoe.
32:46In the shape of a wreath, and they're green.
32:48Oh.
32:49It's nice, but it just looks a little slapdash.
32:52My wreath needed to be a little bit cleaner for their expectations for the challenge itself.
32:57If this doesn't taste good, I could be the one going home today.
33:02Mmm.
33:08Ooh.
33:11They're gonna love them as soon as they taste them.
33:15Your pat of shoe is spot on textbook.
33:18The crackling is really, really good.
33:20But the filling was a little tart.
33:25Too much filling and not enough cream.
33:28I disagree.
33:29Well, you're wrong when I'm right.
33:31Thank you, Chase.
33:32Of course.
33:33Chase, thanks so much.
33:34Thanks, Chase.
33:35I'm scared, though.
33:36I'm gonna go home if we don't win it.
33:37We haven't seen Nadia yet.
33:40I liked it.
33:41I know you did.
33:42I don't know why.
33:44I feel like I got taken down.
33:45I have a big perfectionist inside of myself.
33:48And I just felt like, whoa.
33:50Like that really flustered me.
33:52See you soon.
33:53Bye.
33:54See you soon.
33:55Bye.
33:57Just always go to this.
33:58Wow, there's so many chairs and so few people to sit in them.
34:00I know.
34:01Judges, we got holiday wreath desserts from Team Naughty.
34:03Come on in, Ashley.
34:04Hi, Judges.
34:05Hey, Ashley.
34:06Good to see you again.
34:07Hi, Ashley.
34:08Good to see you as well.
34:09All right.
34:10Tell us what you made.
34:11My future sister-in-law lives in the Grand Cayman Islands.
34:13So during Christmas, she's always teasing us about having sunshine and rum drinks.
34:18So I did a coconut entremet today with some caramelized pineapples.
34:23I decorated it with a mirror glaze and chocolate wreaths.
34:28I like how you didn't take the challenge literal.
34:31And your mirror glaze is perfect.
34:34And I love the way that you did the wreaths.
34:37I love how it's sort of spiky and like they look really beautiful.
34:40It's a total wow.
34:42You guys give me chills.
34:45All right.
34:46Let's give them a try.
34:48Ooh.
34:50On the inside is going to be a cream cheese and Greek yogurt mousse.
34:54A little bit of fouillotine and some fresh pineapple as well.
35:01My wig is going to fall off.
35:05And that caramelized pineapple, so naughty.
35:10Oh, man.
35:11Let's go.
35:14This is magnificent.
35:17Thank you.
35:19The texture is absolutely perfect.
35:22Your flavors are coming through.
35:25It's decadent.
35:26I love your cake.
35:27Inside the little chunks of pineapple and coconut.
35:30They are so good.
35:32Okay.
35:33Better get out of here before they say something bad about your dessert.
35:35I know.
35:36I'm going to run away before you guys change your mind.
35:38Thank you.
35:39Good job.
35:40Good job.
35:41Amazing.
35:47All right, Tara, good to see you again.
35:48Hello.
35:49What did you make?
35:51So every year, my siblings and I, right, we get a lot of candy in our holiday stockings.
35:55So I was inspired to make a candy wreath out of cupcakes and I made all the candy on top as well like candy peanuts and like honeycomb.
36:05I think it looks very festive.
36:08That is a fabulous wreath.
36:12All of the naughty little candies on top, my dentist would definitely say that that is naughty.
36:16There is a chocolate cupcake with a pretzel brown butter crust, a peanut butter mousse, and then there's a Swiss spring buttercream on top.
36:25I love all of your flavors, but it kind of fell apart so I made it a little messy.
36:29Your honeycomb is so light and airy and crispy. It's lovely.
36:35I'm still eating the crust.
36:37That's awesome.
36:38Thank you.
36:39Thank you.
36:40Great job.
36:41Thank you.
36:42That was good.
36:43That was good.
36:44I feel like I really redeemed myself in so many ways.
36:47Like I feel good about how that went.
36:51Like my palms are sweating.
36:52My hands are my necks.
36:54Look at him, look at him, look at him.
36:59Welcome in, Nico.
37:01Hello.
37:03All right, Nico, explain yourself.
37:05Okay, judges.
37:06I'm Jewish, grew up in a Jewish household.
37:08We didn't have wreaths in my house.
37:09So I sort of want to do my interpretation on a wreath that you would see in our house.
37:14What I made for you today is a pecan and bacon blondie.
37:19To really up the naughty factor, we put a little pig munching on some bacon.
37:24Oy, gavalt, what are you mashugging in?
37:28All of that.
37:30A Star of David covered in bacon.
37:33There is a pig with a yarmulke.
37:35Yep.
37:36I think that is genius.
37:37It does look like a wreath and it looks like you have the points of Star of David.
37:41Nico, you naughty boy, you.
37:44Thank you.
37:45So the brown part is a whipped blonde chocolate and maple ganache.
37:51And then the white is the maple cream cheese.
37:55There's so much bacon.
37:57There's bacon everywhere.
37:59But the texture of the blondie is a little dry.
38:02And the maple is so special.
38:03And I think when you add this much salt to it, it really gets kind of bitter.
38:08Good.
38:09All right, Nico.
38:10Thank you.
38:11Happy Hanukkah.
38:12Happy Hanukkah.
38:15Hey Charles, good to see you.
38:16So I made a banana and blonde chocolate bundt cake wreath that is getting a little bit destroyed by the house cat.
38:24That cat is naughty.
38:27Pulling all the lights off the wreath.
38:29Naughty.
38:30Naughty cat.
38:32It has a lime with caramel center.
38:36The cake is fantastic.
38:38Thank you.
38:39And then you get to the center where that lime caramel kind of lives.
38:42And I think it's a little too dark.
38:44And the lime kind of adds to the bitterness.
38:47Yeah.
38:48Not your best work, chef.
38:49You all right?
38:51Yeah?
38:52That's scary.
38:53All right, Charles.
38:54Thanks.
38:55Anytime there's negative feedback, it does make your heart hurt a little bit.
38:59We're kind of desperate to not lose another person.
39:01I'm scared we don't have like the one that's going to set us all the way up.
39:07Holiday Bakers, your wreath desserts deserve a round of applause.
39:14And though it wasn't easy, the judges chose their top treat from each team.
39:17From the naughty side, the best dish came from...
39:24Ashley.
39:27And for the nice side...
39:31Alex, Alex, Alex.
39:35But there can only be one winner.
39:40And that is...
39:43Ashley.
39:44Yes!
39:48Your tropical entremet was exquisite.
39:51Each layer built to such a satisfying bite.
39:54Ooh, naughty.
39:57Well done.
39:59You earned immunity from elimination for your entire team.
40:03Finally.
40:05All right.
40:07That means, of course, team nice.
40:09For the first time, you're about to lose a baker.
40:11This is the first time that nice team is up for elimination, which is a little terrifying.
40:16I'm not ready to go home yet.
40:18There were a few of you that were successful enough in this challenge to stay safe.
40:23Of course, the top baker from your team, Alex.
40:26And Aaron, great decorating today.
40:28John Carlos, you two. Beautiful work.
40:33And...
40:37Camry.
40:39Yeah.
40:40Unfortunately, that means Violet, Chase, you're both the bottom two from your team.
40:43Please step forward.
40:45I think the decision to not take their mixers away was not beneficial in the long run.
40:51So the fact that somebody's going home, I do feel a lot of guilt about.
40:54Violet, you tried to give us a wreath, but it really read as like a cake with stuff on top.
41:01The frosting was too sweet.
41:03And the overall impression was just a little underwhelming.
41:06Chase, where was your wreath, man?
41:09You gave us a collection of cream puffs, and the flavors weren't balanced, and there was way too much jam.
41:16This is always the hardest part for our judges.
41:20But unfortunately, the baker leaving us is...
41:27Violet.
41:29Thank you.
41:30I feel like my dessert was not bad.
41:33They just wanted more.
41:35So...
41:36I should have done more.
41:38Being this young and just getting on the show was like a crazy feat for me.
41:43So, I'm honestly...
41:45I'm glad to just be here.
41:47Bye Violet.
41:49Bye Violet.
41:51Bye, baby.
41:53Next time, pies take over the Holiday Village.
41:56I would take Team Naughty down by the flavors.
41:58Are you talking smack over there?
42:00Be ready.
42:02And so does a never before seen twist.
42:05What do you mean?
42:07I can't breathe.
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