- 5 hours ago
The Great Canadian Baking Show - Season 9 Episode 8 -
Finale
Finale
Category
😹
FunTranscript
00:00We're shaking.
00:00Yeah!
00:01To make their dreams a reality.
00:03Fingers crossed.
00:05This place is magical, so hopefully it will rub its magic on me.
00:08They rose to the challenge.
00:10I am ready to make the world's most complicated sandwich.
00:13My God, that flavor, I'm in heaven.
00:15This is so fun.
00:19And lifted each other.
00:20You did so well.
00:22Oh my God.
00:23That's amazing.
00:25They faced hardships.
00:27I dropped a mask.
00:29It just shows you how humbling the tent can be.
00:32And weathered goodbyes.
00:34I'm going to miss you guys.
00:37Now, three bakers stand tall.
00:40Feeling a little scared right now.
00:43Time's running out and I still have a lot to do.
00:45Ready to face the toughest week yet.
00:48Bring your A game.
00:49The smallest detail, that's what might separate you.
00:51All to win the Great Canadian Baking Show.
00:54Season 9.
00:56Winner is...
00:57Three unique bakers with the same goal.
01:24This is it.
01:24To take the top spot.
01:27No time to dilly-dally.
01:29Joe arrived...
01:30Wish me luck.
01:31Poised and polished.
01:32Lots of decorating, which I love.
01:35And full of surprises.
01:37Anna is me Joe.
01:38Anna English is here.
01:39But it's not easy to live in here.
01:40Though her bakes looked effortless...
01:42This is a 10 in my mind.
01:44They took patience and practice.
01:47That's the kind of dessert you will expect in a high-end restaurant.
01:50Two-time star baker...
01:52Congratulations.
01:52...always a friend.
01:55Are you okay?
01:55Is it really hurting you?
01:57Joe will bring her intuition and skill...
01:59All the tricks and hacks.
02:01I have the old school hacks.
02:02...to take home the cake plate.
02:04It's such a pinch me moment.
02:06Like, I'm actually in the finale of the Great Canadian Baking Show.
02:09Go big or go home.
02:10Quite literally.
02:11I'm going to try my best to win.
02:13It's a friendly competition, but it's still a competition.
02:18I'm here to prove something, so let's bake.
02:21Tough on the job...
02:23Driving a crane is way easier than this.
02:25But delicate in the kitchen...
02:26It's a pastry garden.
02:28Ryan's bakes were laced with ambition...
02:30Get ready for a spectacle.
02:32...and elegance.
02:33You're a steam bun master.
02:35Though star baker was elusive...
02:37Working up a little heat over here.
02:39He's on a hot streak.
02:40Just getting ready for the photo finish.
02:43...with back-to-back technical wins.
02:45You sure?
02:46Taking everything he's learned...
02:48I hear my wife saying less is more.
02:50So, maybe a little bit more.
02:52He's ready for the ultimate test.
02:54I didn't think I would get here, to be honest with you.
02:56What I've done in this journey, the relationships I've made,
02:59the bakes I've done that I didn't think I could ever do,
03:02I've definitely changed.
03:04We're at the point of no return now, so I've got to roll with it.
03:06My boys, Talon and Banks, I just want them to know if you've got a dream,
03:09work hard, and you'll accomplish it.
03:13Strap in, enjoy the show.
03:15Zoe brought sparkle...
03:17I call them disco cherries.
03:19...and heart.
03:20My dad's pretty much the most important person of my life.
03:23After playing it safe...
03:24We want more than just a kiss of the rum.
03:27...she learned to trust herself.
03:29I'm going to put gochujang in my caramel sauce.
03:32That's so unique, and I'm glad you dare to do it.
03:35...and after finally winning her first star...
03:38Zoe.
03:39Yeah.
03:40...she's ready to prove she has what it takes to win it all.
03:44I have realized that I'm a lot more resilient than I ever imagined.
03:49I'm going for the win today.
03:51Made the best baker win, but I'm hoping it's me.
03:55...she's ready to prove she has what it takes to win.
03:57...she's ready to prove she has what it takes to win.
03:58...she's ready to prove she has what it takes to win.
03:59...she's ready to prove she has what it takes to win.
04:01Zoe, Ryan, and Joe, welcome to the finale.
04:06It feels like just eight weeks ago, you walked into this tent for the very first time.
04:12It was eight weeks ago.
04:13Time is so weird.
04:16Bakers, you have come a long way, and now only three bakes remain until the winner takes home the cake plate.
04:22So, let's get to it. For your final signature challenge, we're going Dutch with Bosse Bolen Vlai.
04:29This dessert combines two popular Dutch pastries, the vlai, a flat tart with a yeasted crust...
04:34...and Bosse Bolen, profiteroles filled with whipped cream and covered in dark chocolate.
04:39Feel free to use any combination of toppings, fillings, and decorations to make this a winning bake.
04:45Bakers, you have two hours and 15 minutes. On your marks...
04:48...get set, bake!
04:52Oh, my goodness me.
04:55Welcome to the finale.
04:57Oh, my God. I just, like, can't mess this one up.
05:01In the dream scenario, I win.
05:04Shh.
05:06This is such an exciting finale.
05:09Every success and every failure this week matters towards who wins the coveted cake plate.
05:16Oh, yeah.
05:17I'm going to pull this off with a lot of blood, sweat, and tears.
05:19Our signature today is a Bosse Bolen Vlai. This is a very technical bake.
05:24A yeasted tart dough, and then just add choux pastry on top, because why not?
05:29Even for the most seasoned professional, like me, I know it will be a challenge.
05:35The more things you have to do, the more things can go wrong.
05:38Oh, my God.
05:40Okay, what am I doing now?
05:42The bakers start with their vlai, a dough that needs much more work than the average tart.
05:47Instead of the usual short crust tart, it is made with a yeasted dough, so, like, bread, essentially.
05:55You wouldn't think a tart dough would have to rise. Normally, you just set it and forget it.
05:59This is a lot. Everything needs to be...
06:03Taking the rings off.
06:05The dough itself will have just a hint of ginger brushed with some ginger simple syrup at the end.
06:10Ultra gingery.
06:12Zoe's ginger vlai will house spiced carrot custard and ginger cream profiteroles as a nod to carrot cake, her dad's favorite treat.
06:21Your dad comes up in a lot of bakes.
06:23Yeah, my dad raised me and my sister, pretty much on his own. So, yeah, everything I do, I kind of do it for him.
06:30While the dough proofs...
06:32Looking good.
06:33Vanilla, where are you?
06:36Bakers get to their tart fillings. Chop, chop.
06:39Gonna take a couple things I like on a charcuterie board. It's not gonna be what anyone's used to, but it's gonna be good.
06:44I got two different types of pears to see which one tastes most pear-like. I still have all my fingers, so that's great, isn't it?
06:51Delicious carrot juice. Not relying on whispers of flavors anymore.
06:58I swear I'll get it. There we go.
07:04Shaping my dough for the tart.
07:07I need the perfect thinness so that it's not too much bread, but enough that it fluffs up.
07:13Oh, boy.
07:15Ryan is opting to blind bake his crust.
07:18Going in.
07:19While the others take a big risk.
07:23I'm gonna bake it with my fillings. I'm gonna be... I know... I won't know if it's cooked enough until we cut into it.
07:28So...
07:29Okay.
07:29Fingers crossed.
07:30Great for me, Anne.
07:31Oh, God.
07:33It should be watery when you go in, and it should be like Jell-O when it comes out.
07:37Wow, they've grown so much. I don't even recognize them anymore.
07:43Oh, well, that's Ryan. That's Joe. That's Zoe.
07:46It's a figure of speech. One hour left!
07:48I know what a finger of speech is.
07:51Close.
07:51Oh, my gosh.
07:52There's a lot that goes into a good shoe. They don't puff up. You just got dough balls, and you can't fill dough balls.
07:58You want it nice and soft. You want it nice and shiny. Stressful.
08:02Normally, I'd spend a day making shoe. I feel like I've won at life. Everything under pressure is never quite the same.
08:10Joe strives to win at life with her chocolate pear pistachio vli crowned with orange cream profiteroles.
08:18I'm trying to make a crown, so I'm using two different shapes of shoe. Ooh.
08:24Did I go too small? We're gonna go with it. These are my Parmesan cracklins. It's gonna give it a nice textural look.
08:32We have two ovens. Otherwise, everything won't be baked. I need eyes in the back of my head. I'm quite good at that with all the children.
08:41Be big and beautiful.
08:43Don't do anything stupid in there.
08:45Bakers! 30 minutes left.
08:47Oh, my God.
08:48How do we feel about time? Do we have enough for getting everything done?
08:51I think so. What else have I got to do? Oh, make the filling for my shoe.
08:53Sounds like you almost forgot about that.
08:55Thank you for asking me.
08:57Ginger pastry cream. I hope the judges don't have an aversion to ginger.
09:01Working on my chicken liver mousse. I have to nail this one because it's a very obscure filling.
09:07We're giving her today.
09:09Ryan will give her with a charcuterie-inspired vli filled with onion jam and cheese and topped with chicken liver mousse puffs.
09:18It's a risk, but, you know, finale, you know, I want you guys walking away here either saying,
09:22what the heck or what the heck.
09:24Oh, my God, check on those babies.
09:32Tart.
09:32We come out of the oven now.
09:37Oh, hot.
09:40So jiggly.
09:41It doesn't look set, but it will solidify as it cools.
09:44It's bread, right? So it does puff up. I just want to get it back down so I have lots of room for my fillings.
09:52All right, let's see. Running around like a madman.
09:58I would like to leave it a few more minutes, but I need it cold so I can get cream in it.
10:02Ten minutes, bakers. You have ten minutes.
10:08Ay-yi-yi.
10:10Time's running out, and I still have a lot to do.
10:13I'm not scared. You're scared.
10:16Oh, I burnt my hand.
10:19Putting in my caramelized onion jam.
10:22We're building.
10:23It's still hot.
10:24My tart is making me anxious.
10:26She's really warm.
10:27It's cool down now, somehow.
10:29We are shaking.
10:32Oh, my God.
10:35It's still warm.
10:37Oh, baby.
10:39The custard is still warm.
10:40This is going to freaking melt.
10:42I'm worried my cream is all going to run everywhere.
10:45This is going to go down to the wire for me.
10:47Same, buddy.
10:48Bakers, you're down to your last minute.
10:52Oh, my God.
10:53Oh, my hands are shaking.
10:58Oh, that doesn't fit.
11:00Ten, nine, eight.
11:02Six, seven, six, five, four, three, two, one.
11:09You're done, bakers.
11:11Great job, everybody.
11:13Yay.
11:14Holy.
11:15Oh, there.
11:18The judges want a bossa bolan vlai with evenly baked crust, delicious set fillings, and crisp choux.
11:26Your signature has a lot of presence.
11:31It's very elegant.
11:33The aroma from the chocolate is just intoxicating.
11:37You use just the right amount of orange in that chocolate, and then the pear is still firm enough.
11:48And for a crust, you have the outer layer, a bit crunchy, but inside, it's still soft, so it's even baked perfectly.
11:56Oh, view.
11:56Look at the choux paste.
12:00Filled perfectly.
12:04Frangipan, top-notch.
12:06Choux paste, top-notch.
12:07Checking off all the boxes here, Jo.
12:09Oh, great.
12:11Thank you so much.
12:11What a dramatic presentation.
12:16Very colorful, very rustic in the same time.
12:20Smells wonderful.
12:23Great job on the onion marmalade.
12:25Clean, tangy flavors.
12:27And then that creamy cheese filling.
12:30Delicious, but the actual dough of your vlai could handle a little bit more baking time.
12:34I gotcha.
12:35Cream puff.
12:36Your chicken liver pâté just melts in your mouth as it should.
12:43So I can see you didn't hold back on the butter in your pâté.
12:46Oh, I know you, Bruno, so...
12:48You made it like a true Frenchman.
12:50Ah.
12:53I love how the way you know it's about carrots, but still presented so elegantly.
12:58The choux itself does need more cooking time to crisp up.
13:04Mmm.
13:04Mmm.
13:06I love the cream inside.
13:09It's bright and fresh and just, oh, delicious.
13:13Thanks.
13:14This is our moment of truth if your custard's set.
13:21Ah.
13:23The little jiggling.
13:25Yeah.
13:25But it holds, so it's well done.
13:31That carrot custard is so good.
13:34Oh, good.
13:35Not too many professional chefs could do it as good as you've done here.
13:38Are you relieved?
13:41Bruno said that most chefs wouldn't do what I did and pull it off, so I'll take that one to the grave.
13:46What a relief.
13:48And that was the best possible outcome.
13:50Oh, so thankful.
13:52The choux itself might have been borderline.
13:54Don't count me out.
13:55Don't we still have the technical?
13:56Let's close it out with a W.
13:57Let's close it out with a W.
14:05Bakers, prepare yourselves for the most beautiful words ever spoken in this tent.
14:10This is your last technical challenge.
14:13Kyla, do you have any words of advice for our bakers?
14:16Don't let this challenge deflate you.
14:18Oh, advice for baking and life.
14:20That's nice.
14:21All right.
14:22Well, we'll see you later, judges.
14:23Goodbye.
14:24Bye.
14:24Bye.
14:26Bakers, today, for your technical challenge, you will make a crema de fruta.
14:31This Filipino treat is typically put together using store-bought ingredients.
14:35Sponge, graham crackers, sweet custard, and a fruit cocktail encased in gelatin.
14:42But today, the stores are closed, and you'll have to make everything by hand.
14:46Bakers, you have two hours and 15 minutes.
14:49La ban la, ga ibi gan.
14:50You can do it, bakers.
14:52On your marks.
14:53Get set, bake.
14:56Oh, my God.
14:58Come on.
14:59There are so many elements.
15:00I'm worried about all of them.
15:01A lot of things that need time.
15:03You've got cake.
15:04You've got custard.
15:05You've got gelatin.
15:06You've got fruit.
15:07You've got graham crackers.
15:09You've got whipped cream.
15:10Oh, my gosh.
15:11Final technical.
15:12Woo, thank goodness.
15:14I don't think my heart can take more of this.
15:18Kyla, this cake screams happiness.
15:21It's kind of that homey favorite made from store-bought goods, usually served in a casserole dish.
15:27But we've changed it up a lot.
15:29I'm sure you dressed up the technical approach of it.
15:31Yeah.
15:32The bakers will be making their own graham crackers, but on top, this is what it's all about.
15:37They'll carve this beautiful fruit and set it with a panda and jelly.
15:42So that's already a lot.
15:43Just wait till you see what's inside.
15:45We have two layers of calamansi chiffon cake.
15:48Now, making a chiffon cake, that's hard.
15:51Well, on top of that, we've got a custard in the center.
15:54It must set up inside that cake, and it's a thick layer.
15:57The custard is so creamy, and the chiffon cake is so light.
16:01You turn something simple into something that's going to give our bakers a lot of trouble.
16:07I have faith in them.
16:07I'm starting with the chiffon, because I feel like separating eggs is easy.
16:14Everything else, that's the hard part.
16:15Beating up these egg whites into a meringue, getting the batter going.
16:19I don't know what this fruit is.
16:21Never seen it before.
16:22I'm just starting to incorporate the meringue into the heavy batter, but you don't want to over-mix it,
16:27because the judges said to make sure it doesn't deflate.
16:30Gentle.
16:31They didn't tell you how long to cook it for.
16:34Appreciate that.
16:35Six egg yolks.
16:37Working on the custard now.
16:40Vanilla.
16:40Okay.
16:41Let me guess.
16:42No measurements.
16:44Perfect.
16:44There's a window with custard you want to avoid to make sure it doesn't turn into scrambled eggs.
16:48You've got to be quick.
16:49You've got to know what you're doing.
16:50Perfect custard is smooth and silky, the right amount of sweetness,
16:55so it's kind of a baker's intuition kind of thing.
16:59Hurry up and cool down.
17:01What's next?
17:06I'm making the pandan gelatin next.
17:09Pandan.
17:10Never worked with it before.
17:11I know it's green.
17:12I feel like you need to try it.
17:13Uh-uh.
17:15It tastes like a crust between a leaf and grass.
17:18While the pandan steeps to release its sweet, nutty flavor...
17:21I don't know how strong to make this.
17:23...the bakers cut to their next juicy task.
17:26Prepare your fruits.
17:27Oh, my gosh.
17:29Every single fruit I can think of is in this technical.
17:32Do you know what this fruit is?
17:32Because I don't.
17:33That's papaya.
17:34Okay, I know what that one is.
17:35I just never see it.
17:36You know papaya.
17:36I've never seen it not cut off.
17:40What do we do with the strawberries?
17:42You ever make a cake with this much fruit?
17:44Nope.
17:45Heck no.
17:46I didn't even know half this fruit existed.
17:48Starfruit.
17:50It's a star, so I get it now.
17:53What's a kiwi crown?
17:56I think this is like this.
17:58It's very complex, and everything must look perfect.
18:02There's a lot of fruit for a tiny little jar.
18:05Can we please be done with this fruit?
18:12Praying that everything cooked right.
18:13If I could not produce the worst cake, that would be great.
18:22Bakers, you have one hour left.
18:24Woo, baby.
18:25We don't have a lot of time.
18:27Does that smell like panda to you?
18:29Yes.
18:29A little bit?
18:30Yeah.
18:30Let's give her, I guess.
18:32We're hoping that our gelatin skills are on par.
18:36It says only fill it up halfway, but every time I pour it, it just comes right out the ring.
18:41I don't know.
18:42This feels wrong.
18:43I'm concerned about how this is going to set in time.
18:46Okay.
18:47To the fridge.
18:50Now I'm going to build this bad boy.
18:53All of this acetate and stuff is throwing me off.
18:57Custard.
19:02Such a pretty color.
19:03I mean, I hate to be a whinger, but it's a really hot day today and we've got to set various
19:08elements.
19:09If this doesn't set, it's going to be a pool.
19:12Chill in the refrigerator until it's stable.
19:15Playing the waiting game now.
19:17While the bakers wait for things to set.
19:19I'm feeling lost.
19:20Okay.
19:21There's plenty more to whip up.
19:23I'm going to add half a pack of vanilla pudding mix.
19:26This is the whipped vanilla pudding icing.
19:28I don't know if I would call that an icing.
19:30Maybe a frosting.
19:32Semantics.
19:33I feel like I need to step on it.
19:35I have not made graham crackers before.
19:39I can't imagine I will in the future.
19:41I'd rather buy graham crackers, to be honest with you.
19:43Okay.
19:44What do I want?
19:44Honey.
19:45Unknown amount of honey.
19:47I think I'm moving way too slow.
19:49Quarter cup of butter.
19:50Is that going in here?
19:52Quarter inch.
19:53Okay.
19:55Final words.
19:56Be good.
19:57Be nice.
20:00Nothing like covering a custard filled cake with whipped cream on a hot day is the
20:05Ryan.
20:05This is going to be slop.
20:07You check yours?
20:08You check yours.
20:09You check yours.
20:10I'm not going first.
20:12Bakers, 10 minutes left.
20:14Hurry up with your crema de fruta.
20:16Screw it.
20:17I'm going for it.
20:18I am just hoping that I can put something on the plate.
20:22I can't tell if that's a custard leaking out.
20:27That's fine.
20:29So have you any clue as to what this is going to look like?
20:32No.
20:32Sounds like a crazy looking cake.
20:39Don't start shifting on me now.
20:41I'm just trying to follow the instructions.
20:43It's really confusing.
20:45So I'm going to do my own thing.
20:47I don't have time to think.
20:48So I'm just winging it.
20:50I don't have to get the thing on the cake.
20:52Fudge.
20:52I don't know what we're going to do.
20:54Yeah.
20:55Not a chance.
20:56Oh, my God.
20:59This is just a disaster.
21:01Story of my life.
21:02Minute left and there's another step here.
21:05Oh, God.
21:07God, this is a mess.
21:09This is not a good representation of my decorating skills.
21:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:24You're done, bakers.
21:26Hands off your cremas de frutas.
21:29Great job, everyone.
21:31Oh, my goodness me.
21:33Did I miss anything?
21:34Probably.
21:35Please bring your cremas de frutas up to the gingham altar and place them behind your photos.
21:41The judges are looking for fluffy chiffon cake, pandan-flavored jelly, and a set vanilla custard.
21:50So, baker number one.
21:51Although we see all the components here, it looks very rushed.
21:59Lovely sponginess, too, at the chiffon.
22:02And the calamansi is coming through in a really nice way there.
22:05And that pandan jelly.
22:09Good flavor.
22:10Mm-hmm.
22:10The vanilla custard is smooth.
22:12However, it's quite flat in sweetness.
22:15I think there is no sugar in it.
22:18All right, moving to baker number two.
22:21The fruit has a beautiful artistry to it.
22:23Mm-hmm.
22:27Mm.
22:28Look at that.
22:29That bounced back the way it should be bouncing.
22:31Yeah, very spongy and very well-made.
22:34Vanilla custard is smooth, great flavor.
22:37Just a bit too soft, I think.
22:39And good flavor on the jelly, so it was infused properly.
22:41Yeah.
22:42Mm-hmm.
22:43Moving to our third and final baker.
22:46The fruit itself looks like it was well-cut.
22:49And nice piping with the cream.
22:52Nice shine to the vanilla custard.
22:55Seems to be holding up well inside.
22:57The chiffon cake lacks aeration.
23:00It's a bit gummy in texture.
23:02Also, the jelly, the panhand, wasn't infused long enough, so it's lacking that typical flavor.
23:10The judges will now rank the creme de frutas from bottom to top.
23:14In third place, who says this?
23:20Joe, it looked great, but the chiffon was gummy.
23:24In second place, Zoe, the cake was excellent, but I have no idea how you make the custard so smooth with no sugar.
23:38Magic.
23:39And in first place, Ryan!
23:44That technical was pretty brutal.
23:47I'm glad I got that win.
23:48Super pumped about it.
23:49One more bake, leave it all out on the table.
23:51How are you going to make a cake and forget the sugar?
23:55I feel extremely surprised with where I placed.
23:57It wasn't the worst, so that's fine.
23:59Someone has to come last.
24:00You can't cry over gummy cake.
24:02I need to have a fantastic showstopper to have a chance of winning this thing.
24:14So today is the day we hand out the cake plate.
24:16Has anyone emerged as the leader?
24:18Nobody really has an advantage today.
24:20Joe is the only one who had a perfectly baked signature, but then she was last in the technical.
24:26Ryan took a risk by making a savory dish, had some issues with the baking time, but then turned around and was the top of a technical.
24:34And Zoe, you know, she's in the middle.
24:36Her signature was solid, and she finished middle in a technical.
24:40So then there's really no difference between them after day one.
24:43Any of these bakers could win the whole thing.
24:45Bakers, it's your final challenge of season nine, your showstopper.
24:53We'll be wrapping up the season with a stunning display, a madeleine tree.
24:58A madeleine tree is a baking trend where you take individual madeleines and assemble them into a beautiful tree.
25:04Your presentation must be grand, impressive, and, of course, worthy of the cake plate.
25:10You have four and a half intense hours, bakers.
25:13Good luck.
25:14On your marks.
25:15Get set.
25:16And for the last time this season, bake.
25:22Showstopper finale.
25:23You really got to bring it.
25:24A lot of work today.
25:26I'm being very ambitious.
25:27This is a really complicated bake, but it has to be because it's the finale.
25:32Everything has led to this.
25:33Just got to work hard and hunker down.
25:35It's a final showstopper.
25:38That means he got to be stunning, polished, tasty.
25:42The stack up very high today.
25:44I need to have everything go right today.
25:45I made it to the end.
25:46Might as well win now.
25:47A madeleine tree is the perfect showstopper for the finale.
25:52It requires absolute precision work, but it actually allows a lot of space for the bakers to take risks and make it something we'll remember forever.
26:03There's a lot to do.
26:05These towers are not small.
26:06The hard part is timing.
26:08Pressure is very much on.
26:10The journey to a stunning display.
26:13Doing something fancy.
26:14We're going to high tea in my garden today.
26:16Begins with the tricky and technical Madeline.
26:19My panda and Madeline.
26:21They're a lot of work, but I did not forget the sugar this time.
26:23We'll never do that again.
26:25Madeline stressed me out because of how finicky they are.
26:28The judges are going to be looking for that standard Madeline hump that you get when you bake.
26:33I've got two different batters on the go, sherbet lemon and a strawberry bonbon.
26:38When I was a little girl, we used to go and get sweets with my dad, me and my sisters.
26:42It was the best day of the week, so sweetie day is the theme for my Madeline tower.
26:48Joe's candy-themed lemon and strawberry Madelines will be paired with licorice cake rolls, evoking sweet family memories.
26:56Do you feel more calm or more pressure knowing that you're going to see your family today?
27:00Oh, more pressure.
27:01Because they haven't seen anything I've done so far.
27:04They must be so proud of you for coming this far.
27:06They are, and I just can't wait to see them.
27:08Tea time!
27:11Joe is unique.
27:12She's special and someone who finds the beauty in anything.
27:16She's an incredible mother, an incredible wife.
27:18And when you start knowing Joe, the extraordinary thing she does becomes almost like, oh, of course, it's Joe.
27:25Of course she can do all that.
27:30I definitely have the best mom.
27:33It's really inspiring to see someone that we look up to so much take new opportunities to grow, and I feel like that's what she shows us.
27:41I can't wait to give my mom a huge hug.
27:45Oh, there's just so much to do today.
27:48Trying to not rush and then mess things up.
27:51The trickiest thing about this part, I think, is making sure your batter is piped right.
27:57You've got to make sure you're piping enough, but not too much.
27:59I'm stuffing them all with filling, so I need to make sure that they have enough body.
28:03And we're off.
28:06The timing between underbaked and burnt is like a minute, so it's awesome.
28:11Oh, boy.
28:13So you're going to go in that oven over there.
28:17Oh, my God.
28:19I should have played sports as a kid.
28:22Zoe hopes to catch the judge's attention with Panda and Madeline's stuffed with coconut ganache,
28:28caramel-filled lemon Madeline's, and zesty orange fortune cookies.
28:32I feel really, really happy and thankful to be here.
28:35And this bake is so important because it's the last chance I have to show people a bit of who I am.
28:42There you go.
28:43Baking has always been Zoe's thing, for sure.
28:45What do you rate it, Daddy?
28:47I rate it 10.
28:48From day one, she's just right into the pot and stirring the pot.
28:54She's always had a fire inside of her.
28:55We just knew she was always destined for greatness.
28:58So it didn't come as a surprise when I found out she was in the finale.
29:02I told her from the beginning that, oh, she's going to go right to number one.
29:07And I still say the same thing.
29:09I'm very proud.
29:10She's a daughter which every dad would love to have.
29:14On to my fortune cookies.
29:16All roads led to this Madeline tree.
29:18Please act impressed.
29:20The Madelines must be paired with at least one additional bake.
29:23My dad and my granddad both love licorice.
29:25So I'm doing a Swiss roll lollipop that's flavoured with blackcurrant and licorice.
29:30Tarts are a pain.
29:31I do it to myself so I can't complain.
29:33I will complain but I shouldn't complain.
29:37We have humps.
29:38I feel like I'm announcing the birth or something.
29:40Like, it's the boy.
29:41We have humps.
29:42We have, like, baby humps.
29:47I feel like a maniac running back and forth.
29:48I know.
29:50Two stations, two ovens.
29:51We've got a lot on the go here.
29:53Oh my god.
29:53Hot.
29:54Fatch number three.
29:55Behind you.
30:00Oh, you stress me out.
30:02Bakers, you're halfway through the bake.
30:04Woo!
30:04This is so thrilling.
30:05It's like I'm watching my favourite show.
30:07You are.
30:08I am.
30:10Hurry up.
30:11I'm making my coconut passion fruit ganache.
30:14And I'm also making my caramel right now.
30:16So much to do.
30:17Not enough time.
30:18The theme for the day.
30:20Multitasking.
30:21Smells like peaches and raspberries.
30:22There's a lot of elements in the tarts.
30:24There's going to be a cream.
30:25There's going to be jelly.
30:26You've got to bring it all.
30:27Empty out the skill chest.
30:30Ryan is going all out with his layered fruit tarts and his chocolate raspberry and orange peach
30:35madelines.
30:36So who's cheering you on right now?
30:38I know Chris is super proud.
30:39Parents are proud.
30:40And everyone's super excited.
30:42So is this the longest you've gone without seeing your wife?
30:45Yeah.
30:46The longest I've ever been away from all of them is four days.
30:48Get him!
30:49Uh-oh.
30:49Ryan!
30:50Get him!
30:50Ryan, he's a great father.
30:52He's so involved.
30:53He basically puts everybody else's needs before his own.
30:57Banksy, how about you?
30:58You want a toast?
30:59The sacrifices that he makes are...
31:02On a daily basis.
31:03On a daily basis.
31:04For a man who works 12 hours a day, and then you find time to play with your children after
31:08and time to cook.
31:09I don't know when he sleeps.
31:10Unbelievable.
31:11Yeah.
31:11He gets into something.
31:13He's going to do it until he's the best at it.
31:15He does that with baking.
31:17And here he is.
31:19He's going to do great.
31:22Humps again.
31:23Let's go.
31:23Let's go.
31:25We're cooking on gas, Ryan.
31:26I sound like my mom.
31:28Oh my God.
31:29It's happening.
31:29Bakers, you have one hour left.
31:34Setting up my madeleines here.
31:35Going to decorate them.
31:37These are so delicate, these little teeny weeny things.
31:40The trick to this is be slow and steady.
31:44These are very important.
31:45It's called the madeleine tree, not a tart tree.
31:48Oh gosh.
31:48I have sweat running down my back.
31:50Join the club.
31:51This part is crucial.
31:57If I don't get this hard caramel crack, then they're just lemon madeleines.
32:00I hope to the Lord that they pop out.
32:03Say a little prayer for me, will you?
32:05Time is ticking.
32:06It's just a painstaking process.
32:09Oh gosh.
32:10One down.
32:1411 to go.
32:16While things heat up for the bakers, old friends reunite.
32:20Oh, so good to see you, Jen.
32:22Yeah, I was like, oh my God.
32:24It feels great to see everyone again.
32:26It feels like I never left, though it also feels like it was a bit of a dream.
32:30I'm thrilled that the three that are here are here.
32:34I wait to see who wins.
32:36Very relieved I'm not baking in that tent right now.
32:39I don't want to pick a favorite, because there are no favorites.
32:42Jo is unbelievable.
32:44She's never flustered.
32:46She produces these amazing bakes.
32:48I want to be like her when I grow up.
32:49Ryan, he's crypto in 2010, so you just, you can't miss out on him.
32:54You know, like, I'll put all my savings in there.
32:57I love Zoe's Bakes, because Zoe's a smart baker and a creative baker.
33:02And in my mind, that's a winning combination.
33:06You know what?
33:06Whoever wins, I'm always going to be happy for them.
33:0930 minutes left.
33:11Keep trucking.
33:12That is not enough time.
33:14I am piping my lady fingers now.
33:17I want to make sure that they're all the same height.
33:20I'm, like, behind.
33:21Way behind.
33:22So I remember when I said I was going to do tarts, and, like, nobody stopped me?
33:26Yeah.
33:26And why didn't you stop me?
33:27Why on earth did I decide that this was what I was going to do?
33:32Hot, hot, hot, hot, hot.
33:34Right after they come into the oven, you have to be pretty quick.
33:38Too slow.
33:40This gum face is so stiff.
33:42Come on.
33:43There's a lot going on.
33:45This gives me anxiety.
33:46Bring your A game, because the smallest detail, that's what might separate you.
33:50Oh, come on.
33:54There we go.
33:56Bakers, you have 10 minutes left.
34:00One more mountain to climb.
34:02It is time to build.
34:04Pressure is definitely on.
34:10It's so hard to make a madeleine treat.
34:12They don't want to stay on the thing.
34:19Never ending.
34:20You want to move fast, but you can't move fast, or else the tree's going to come down.
34:25Bakers, you have two minutes left.
34:28What?
34:29Get it done.
34:31No room for air.
34:34Oh, my God.
34:39This one keeps falling off.
34:41Oh, my God.
34:4210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
34:54You're done, Bakers.
34:55Hands off your showstoppers.
34:57Great job.
34:58I'm so proud of myself.
35:03I never thought I would ever be here.
35:05Goodbye.
35:06This has truly been a special adventure for us all.
35:10I could not be happier, prouder.
35:13It's been one of the most wonderful experiences of my life, but it's been tough.
35:18I think now I'm just relieved.
35:24We're out of here.
35:25We're actually out of here.
35:27This whole experience is an emotional roller coaster.
35:31It's really hard to put to words what I'm feeling right now.
35:35You know, it's good.
35:52So I'm guessing they're going to be here pretty soon.
35:54While friends and family wait in the garden, the bakers are about to present their Madeleine masterpieces.
36:05Ryan, it looks like a garden tea party.
36:08A little bit of sophistication, but still feels like you're outside in a garden.
36:13It has this effortless charm to it, but we know there is nothing effortless about this.
36:21All right, let's try the chocolate Madeleine.
36:24It's rich with lots of beautiful flavor coming from that raspberry powder.
36:30This is a very nice Madeleine, and chocolate Madeleines are very hard to make, so kudos to you.
36:35Okay, let's try the Madeleine with orange blossom and the white peach.
36:40You've definitely got the hump here, but I would love one more minute in the oven.
36:47I love what happens when you squeeze the pipette.
36:51That peach comes through, and we get the orange blossom.
36:55And then the peach raspberry tart.
37:02Mmm.
37:03It tastes so fresh, so fruity.
37:09It's lip-smacking and finger-licking.
37:12It's very good.
37:19Zoe, this is such a grand presence.
37:22You have so many beautiful elements here.
37:24This is showing so much color and effervescence, and when we think of you, that's what we think of.
37:31This is the brown butter lemon Madeleine.
37:34You've done a really beautiful job here of adding that tempered chocolate.
37:39Really good control.
37:43Beautiful lemon taste.
37:45I just find it a bit mealy, but the caramel itself was very good, very creamy.
37:50Thanks.
37:51So now we have fortune cookies with a hint of orange.
37:55Mmm.
37:57It's got a snappy texture, and I like that.
37:59And it has a great orange flavor.
38:01Thanks.
38:02Okay, let's try the panda Madeleine.
38:05This one excites me a lot.
38:07Look at the great color you're getting from it.
38:13You can see it's been baked properly.
38:14And it's the right ratio.
38:16The coconut balances against that panda.
38:19And that's a great combo.
38:22Wow, beautiful.
38:27It's so clearly Joe's sweet shop.
38:30Everything just has texture and balance, and it's so whimsical.
38:36Right now I'm feeling like a five-year-old kid looking for some coins in my pocket to see if I could buy some of the candy I see here.
38:44So let's try this strawberry bonbon Madeleine.
38:46I love the color that you've got.
38:50You can see that nice hump.
38:53I could close my eyes and taste strawberry.
38:55It's playful, but very serious as a dessert.
38:59And now let's try the Swiss roll lollipop.
39:03Perfectly baked.
39:07Mmm.
39:08The licorice and that black currant meld together in a way that it's supposed to.
39:13Okay, let's try the charbet lemon.
39:17Nice cracking noise.
39:26Oh, my mouth is still singing.
39:30That sour pop.
39:32And then the melt in your mouth.
39:34That is heavenly.
39:35Thank you so much.
39:36Okay, well, time's up.
39:42You've had all season long to decide who's going to win the cake plate.
39:45So who was it going to be?
39:47It's not that easy.
39:48Look what they did this week.
39:50Brian came to us with that Madeleine tree that just had that old world tradition in the theme.
40:01I love that he's always willing to push himself even further.
40:05It looks so good.
40:08Look at Joe.
40:09Her signature was quite good and well baked.
40:12And her showstopper was stunning.
40:15And they don't grow up with those candies.
40:16Yet the moment I saw them, I felt a connection.
40:19And Zoe, her signature this week was so delicious.
40:25And then that pandan Madeleine today was really spectacular.
40:29There could be an argument for any of the three bakers.
40:33The question is, who really stood above the rest?
40:36Zoe, Ryan, Joe.
40:57It has been a delicious season.
41:01We are so impressed by you all.
41:04Every challenge, you brought us delicious flavors and an amazing attention to detail.
41:09There is no doubt that three exceptional bakers stand before us.
41:13But only one person can take home the cake plate.
41:16And Bruno and Kyla have made that very difficult decision.
41:20The season nine winner of the Great Canadian Baking Show is...
41:26Joe.
41:34This is just beyond, I can't believe it.
42:00Right now, I want a bottle-less moment.
42:06I want to freeze this moment.
42:10I don't know how to sum it up.
42:12I'm just so happy.
42:16Oh, give me a hug.
42:20I'm feeling super ecstatic for Joe.
42:26She worked her butt off.
42:28She earned that.
42:29Congratulations, sir.
42:32I'm definitely leaving the tent way more confident than I was coming into it.
42:37Great season.
42:38Thank you, Bruno.
42:38Thank you so much.
42:40I got to brag about this for the rest of my life, and I will.
42:44Congratulations.
42:45Amazing hard work.
42:46Awesome ride, man.
42:47Joe is awesome.
42:48She's an amazing woman.
42:49She's a great friend.
42:50She definitely deserved to win.
42:52I've had the time of my life the last eight weeks, but I'm excited to give back to my kids.
42:58Time to have some fun.
42:59Congrats.
43:00Oh, this is amazing.
43:03What an impressive group of people.
43:05Congratulations.
43:09Just wonderful, wonderful people.
43:13I'm going to miss her so much.
43:17Congratulations.
43:18So much.
43:19I'm the lucky one, but this is for all of the bakers.
43:22Yeah!
43:52Thank you for listening.
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