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00:00Ten bakers arrived.
00:05I'm shaking.
00:06Yeah!
00:07To make their dreams a reality.
00:09Fingers crossed.
00:10This place is magical, so hopefully it will rub its magic on me.
00:13They rose to the challenge.
00:15I am ready to make the world's most complicated sandwich.
00:18My God, that flavor.
00:20I'm in heaven.
00:21This is so fun.
00:24And lifted each other.
00:26You did so well.
00:27You did so well.
00:28Oh my God.
00:29That was amazing.
00:30They faced hardships.
00:31Ah!
00:32I dropped the mask.
00:34Just shows you how humbling the tans can be.
00:37And weathered goodbyes.
00:39I'm going to miss you guys.
00:42Now, three bakers stand tall.
00:46Feeling a little scared right now.
00:48Time's running out and I still have a lot to do.
00:50Ready to face the toughest week yet.
00:53Bring your A game.
00:54The smallest detail, that's what might separate you.
00:56All to win, The Great Canadian Baking Show.
00:59Season 9.
01:00Winner is...
01:02This.
01:03Three unique bakers with the same goal.
01:04This is it.
01:05To take the top spot.
01:07No time to dilly dally.
01:08Joe arrived.
01:09Wish me luck.
01:10Poised and polished.
01:11Lots of decorating, which I love.
01:12To take the top spot.
01:13No time to dilly dally.
01:15Joe arrived.
01:16Wish me luck.
01:17Lots of decorating, which I love.
01:18And full of surprises.
01:21My name is Joe.
01:22I speak English, but I can't believe it.
01:23I don't care.
01:24Though her bakes looked good.
01:25But I have a black pepper.
01:26It's not an aesthetic.
01:27And still one.
01:28To see what makes it happy.
01:29For us.
01:30Do you want to get more healthy?
01:31Now, we're going to have our coffee shelter.
01:33Excuse me.
01:34And we're done.
01:35We're doing the same thing.
01:36On the other side, we're going to have a lot of bacon.
01:37I'm burnt with an asian.
01:38In the afternoon, we're just going to eat it.
01:40And it's all over.
01:41And it's all over.
01:42I'm just going to put it up.
01:43I'm almost over.
01:44Though her bakes looked effortless.
01:47This is a 10 in my mind.
01:49They took patience and practice.
01:52That's the kind of dessert you will expect in a high-end restaurant.
01:55Two-time star baker.
01:57Thank you so much.
01:58Always a friend.
02:00Are you okay? Is it really hurting you?
02:02Jo will bring her intuition and skill.
02:04All the tricks and hacks.
02:06I have the old school hacks.
02:07To take home the cake plate.
02:09It's such a pinch me moment.
02:11I'm actually in the finale of the Great Canadian Baking Show.
02:14Go big or go home.
02:15Quite literally.
02:16I'm going to try my best to win.
02:18It's a friendly competition but it's still a competition.
02:23I'm here to prove something so let's bake.
02:26Tough on the job.
02:27Driving a crane is way easier than this.
02:30But delicate in the kitchen.
02:31It's a pastry garden.
02:33Ryan's bakes were laced with ambition.
02:35Get ready for a spectacle.
02:37And elegance.
02:38You're a steam bun master.
02:40Though star baker was elusive.
02:42Working up a little heat over here.
02:44He's on a hot streak.
02:45Just getting ready for the photo finish.
02:47With back to back technical wins.
02:50You sure?
02:51Taking everything he's learned.
02:53I hear my wife saying less is more.
02:55So maybe a little bit more.
02:57He's ready for the ultimate test.
02:59I didn't think I would get here to be honest with you.
03:01What I've done in this journey.
03:03The relationships I've made.
03:04The bakes I've done that I didn't think I could ever do.
03:07I've definitely changed.
03:08We're at the point of no return now.
03:10So I gotta roll with it.
03:11My boys, Talon and Banks.
03:12I just want them to know if you got a dream.
03:15Work hard and you'll accomplish it.
03:18Strap in.
03:19Enjoy the show.
03:20Zoe brought sparkle.
03:22I call them disco cherries.
03:23And heart.
03:25My dad's pretty much the most important person of my life.
03:28After playing it safe.
03:29We want more than just a kiss of the rum.
03:32She learned to trust herself.
03:34I'm gonna put gochujang in my caramel sauce.
03:36That's so unique.
03:38And I'm glad you dare to do it.
03:40And after finally winning her first star.
03:43Zoe.
03:44Yeah.
03:45She's ready to prove she has what it takes to win it all.
03:48I have realized that I'm a lot more resilient than I ever imagined.
03:54I'm going for the win today.
03:56May the best baker win, but I'm hoping it's me.
04:03Hi.
04:06Zoe, Ryan and Joe.
04:09Welcome to the finale.
04:11It feels like just eight weeks ago,
04:14you walked into this tent for the very first time.
04:16It was eight weeks ago.
04:18Time is so weird.
04:21Bakers, you have come a long way.
04:23And now only three bakes remain
04:24until the winner takes home the cake plate.
04:27So let's get to it.
04:29For your final signature challenge,
04:31we're going Dutch with Boeseboelen Vlai.
04:33This dessert combines two popular Dutch pastries.
04:37The Vlai, a flat tart with a yeasted crust.
04:39And Boeseboelen,
04:40profiteroles filled with whipped cream
04:42and covered in dark chocolate.
04:44Feel free to use any combination of toppings
04:46fillings and decorations
04:48to make this a winning bake.
04:50Bakers, you have two hours and 15 minutes.
04:52On your marks.
04:53Get set.
04:54Bake.
04:58Oh, my goodness.
05:00Welcome to the finale.
05:02Oh, my God.
05:03I just, like, can't mess this one up.
05:06In the dream scenario,
05:08I win.
05:09Shh.
05:09This is such an exciting finale.
05:14Every success and every failure this week
05:17matters towards who wins the coveted cake plate.
05:21Oh, yeah.
05:22I'm going to pull this off
05:22with a lot of blood, sweat, and tears.
05:24Our signature today is a Boeseboelen Vlai.
05:27This is a very technical bake.
05:29A yeasted tart dough,
05:31and then just add choux pastry on top,
05:33because why not?
05:34Even for the most seasoned professional,
05:37like me,
05:38I know it will be a challenge.
05:40The more things you have to do,
05:41the more things can go wrong.
05:44Oh, my God.
05:45Okay, what are we doing now?
05:47The bakers start with their Vlai,
05:49a dough that needs much more work
05:51than the average tart.
05:52Instead of the usual short-crust tart,
05:54it is made with a yeasted dough,
05:57so, like, bread, essentially.
05:59You wouldn't think a tart dough would have to rise.
06:02Normally, you just set it and forget it.
06:05This is a lot.
06:06Everything needs to be...
06:08Taking the rings off.
06:10The dough itself will have just a hint of ginger
06:12brushed with some ginger simple syrup at the end.
06:15Ultra-gingery.
06:17Zoe's ginger vlai will house spiced carrot custard
06:20and ginger cream profiteroles.
06:22As a nod to carrot cake,
06:24her dad's favorite treat.
06:26Your dad comes up in a lot of bakes.
06:28Yeah, my dad raised me and my sister
06:30pretty much on his own.
06:31So, yeah, everything I do,
06:32I kind of do it for him.
06:34Wow.
06:35While the dough proofs...
06:37Looking good.
06:38Vanilla, where have you?
06:41Bakers get to their tart fillings.
06:43Chop-chop.
06:44Gonna take a couple things I like
06:45on a charcuterie board.
06:47It's not gonna be what anyone's used to,
06:48but it's gonna be good.
06:49I got two different types of pears
06:51to see which one tastes most pear-like.
06:53I still have all my fingers,
06:55so that's great, isn't it?
06:57Delicious carrot juice.
06:58Not relying on whispers of flavors anymore.
07:03I swear I'll get it.
07:05There we go.
07:09Shaping my dough for the tart.
07:12I need the perfect thinness
07:13so that it's not too much bread,
07:15but enough that it fluffs up.
07:17Oh, boy.
07:20Ryan is opting to blind-bake his crust.
07:23Go on in.
07:25While the others take a big risk.
07:28I'm gonna bake it with my fillings.
07:29I'm gonna be...
07:30I know...
07:31I won't know if it's cooked enough
07:32until we cut into it.
07:33So...
07:33Okay.
07:34Fingers crossed.
07:35Great for me.
07:35Oh, God.
07:38It should be watery when you go in,
07:40and it should be like Jell-O
07:41when it comes out.
07:45Wow, they've grown so much.
07:47I don't even recognize them anymore.
07:48Oh, well, that's Ryan.
07:50That's Joe.
07:50That's Zoe.
07:51It's a figure of speech.
07:52One hour left!
07:53I know what a finger of speech is.
07:56Close.
07:56Oh, my gosh.
07:58There's a lot that goes into a good shoe.
07:59They don't puff up.
08:00You just got dough balls,
08:02and you can't fill dough balls.
08:03You want it nice and soft.
08:05You want it nice and shiny.
08:06Stressful.
08:08Normally, I spend a day making shoe.
08:10I feel like I've won it life.
08:12Everything under pressure
08:13is never quite the same.
08:15Joe strives to win it life
08:17with her chocolate pear pistachio vlai
08:19crowned with orange cream profiteroles.
08:23I'm trying to make a crown,
08:25so I'm using two different shapes of shoe.
08:27Ooh.
08:29Did I go too small?
08:30We're gonna go with it.
08:31These are my Parmesan cracklins.
08:33It's gonna give it a nice, textural look.
08:38We have two ovens.
08:39Otherwise, everything won't be baked.
08:41I need eyes in the back of my head.
08:43I'm quite good at that with all the children.
08:45Be big and beautiful.
08:48Don't do anything stupid in there.
08:50Bakers, 30 minutes left.
08:52Oh, my God.
08:53How do we feel about time?
08:54Do we have enough for getting everything done?
08:55I think so.
08:56What else have I got to do?
08:57Oh, make the filling for my shoe.
08:58Sounds like you almost forgot about that.
09:00Thank you for asking me.
09:02Ginger pastry cream.
09:03I hope the judges don't have an aversion to ginger.
09:06Working on my chicken liver mousse.
09:09I have to nail this one because it's a very obscure filling.
09:12We're giving her today.
09:13Ryan will give her with a charcuterie-inspired fly filled with onion jam and cheese and topped
09:20with chicken liver mousse puffs.
09:22It's a risk, but, you know, finale, you know, I want you guys walking away here either saying
09:27what the heck or what the heck.
09:29Oh, my God, check on those babies.
09:36Tart.
09:37We come out of the oven now.
09:42Oh, hot.
09:45So jiggly.
09:46It doesn't look set, but it will solidify as it cools.
09:49It's bread, right?
09:51So it does puff up.
09:52I just want to get it back down so I have lots of room for my fillings.
09:57All right, let's see.
09:58Running around like a madman.
10:03I would like to leave it a few more minutes, but I need it cold so I can get cream in it.
10:09Ten minutes, bakers.
10:10You have ten minutes.
10:13Ay-yi-yi.
10:14Time's running out, and I still have a lot to do.
10:18I'm not scared.
10:19You're scared.
10:21Oh, I burnt my hand.
10:24Putting in my caramelized onion jam.
10:26We're building.
10:28It's still hot.
10:29My tart is making me anxious.
10:31She's really warm.
10:32It's cool down now, somehow.
10:34We are shaking.
10:38Oh, my God.
10:40It's still warm.
10:42Ooh, baby.
10:44The custard is still warm.
10:45This is going to freaking melt.
10:47I'm worried my cream is all going to run everywhere.
10:50This is going to go down to the wire for me.
10:52Same, buddy.
10:53Bakers, you're down to your last minute.
10:56Oh, my God.
10:58Oh, my hands are shaking.
11:00Mm-hmm.
11:03Ah, that doesn't fit.
11:05Ten, nine, eight, seven, six, five, four, three, two, one.
11:14You're done, you're done, bakers.
11:16Great job, everybody.
11:17Woo!
11:17Yeah.
11:19Holy.
11:23The judges want a bossa bolanvlai with evenly baked crust,
11:28delicious set fillings, and crisp choux.
11:31Your signature has a lot of presence.
11:36It's very elegant.
11:38The aroma from the chocolate is just intoxicating.
11:46You use just the right amount of orange in that chocolate,
11:50and then the pear is still firm enough.
11:53And for a crust, you have the outer layer a bit crunchy,
11:57but inside it's still soft, so it's even baked perfectly.
12:01Oh, view.
12:03Look at the shoe paste.
12:05Filled perfectly.
12:10Fringipan, top-notch.
12:11Shoe paste, top-notch.
12:12Checking off all the boxes here, Jo.
12:15Great, thank you so much.
12:16What a dramatic presentation.
12:21Very colorful, very rustic in the same time.
12:25Smells wonderful.
12:28Great job on the onion marmalade.
12:30Clean, tangy flavors.
12:32And then that creamy cheese filling.
12:34Delicious, but the actual dough of your vlade
12:37could handle a little bit more baking time.
12:39I gotcha.
12:40Cream puff.
12:41Your chicken liver pâté just melts in your mouth,
12:48as it should.
12:48So I can see you didn't hold back on the butter in your pâté.
12:51I know you, Bruno, so...
12:53You made it like a true Frenchman.
12:54Ah.
12:58I love by the way you know it's about carrots,
13:01but still presented so elegantly.
13:03The shoe itself does need more cooking time to crisp up.
13:09Mmm.
13:09Mmm.
13:11I love the cream inside.
13:14It's bright and fresh and just, oh, delicious.
13:18Thanks.
13:19This is our moment of truth if your custard's set.
13:26Ah.
13:28The little jiggling.
13:30Yeah.
13:30But it holds, so it's well done.
13:36Mmm.
13:36That carrot custard is so good.
13:39Oh, good.
13:39Not too many professional chefs
13:41could do it as good as you've done here.
13:43Are you relieved?
13:46Bruno said that most chefs wouldn't do what I did
13:48and pull it off, so I'll take that one to the grave.
13:51What a relief.
13:53And that was the best possible outcome.
13:55Oh, so thankful.
13:57The shell itself might have been borderline.
13:59Don't count me out.
14:00Don't we still have the technical?
14:01Let's close it out with a W.
14:10Bakers, prepare yourselves for the most beautiful words ever spoken in this tent.
14:15This is your last technical challenge.
14:16Ha-ha.
14:17Kyla, do you have any words of advice for our bakers?
14:20Don't let this challenge deflate you.
14:22Oh, advice for baking and life.
14:24That's nice.
14:25All right, well, we'll see you later, judges.
14:27Goodbye!
14:28Bye!
14:29Bye!
14:31Bakers, today, for your technical challenge, you will make a crema de fruta.
14:35This Filipino treat is typically put together using store-bought ingredients.
14:39Sponge, graham crackers, sweet custard, and a fruit cocktail encased in gelatin.
14:46But today, the stores are closed, and you'll have to make everything by hand.
14:50Bakers, you have two hours and 15 minutes.
14:55You can do it, bakers.
14:56On your marks.
14:57Get set, bake.
15:00Oh, my God.
15:02Come on.
15:03There are so many elements, I'm worried about all of them.
15:06A lot of things that need time.
15:08You've got cake, you've got custard, you've got gelatin, you've got fruit, you've got graham crackers.
15:13You've got whipped cream.
15:14Oh, my gosh.
15:15Final technical.
15:16Woo!
15:17Thank goodness.
15:18I don't think my heart can take more of this.
15:23Kyla, this cake screams happiness.
15:26It's kind of that homey favorite, made from store-bought goods, usually served in a casserole dish.
15:32But we've changed it up a lot.
15:33I'm sure you dressed up the technical approach of it.
15:36Yeah.
15:37The bakers will be making their own graham crackers, but on top, this is what it's all about.
15:42They'll carve this beautiful fruit and set it with a panda and jelly.
15:46So that's already a lot.
15:48Just wait till you see what's inside.
15:50We have two layers of calamansi chiffon cake.
15:53Making a chiffon cake, that's hard.
15:56Well, on top of that, we've got a custard in the center.
15:59It must set up inside that cake and it's a thick layer.
16:02The custard is so creamy and the chiffon cake is so light.
16:06You turn something simple into something that's going to give our bakers a lot of trouble.
16:11I have faith in them.
16:12I'm starting with the chiffon because I feel like separating eggs is easy.
16:18Everything else, that's the hard part.
16:20Beating up these egg whites into a meringue, getting the batter going.
16:23I don't know what this fruit is.
16:25Never seen it before.
16:26I'm just starting to incorporate the meringue into the heavy batter.
16:30But you don't want to over mix it because the judges said to make sure it doesn't deflate.
16:35Gentle.
16:36They didn't tell you how long to cook it for.
16:38Appreciate that.
16:40Six egg yolks.
16:42Working on the custard now.
16:44Vanilla.
16:45Okay.
16:46Let me guess.
16:47No measurements.
16:48Perfect.
16:49There's a window with custard you want to avoid to make sure it doesn't turn into scrambled eggs.
16:53You've got to be quick.
16:54You've got to know what you're doing.
16:55Perfect custard is smooth and silky.
16:58The right amount of sweetness.
17:00So it's kind of a baker's intuition kind of thing.
17:04Hurry up and cool down.
17:09What's next?
17:10I'm making the pandan gelatin next.
17:13Pandan.
17:14Never worked with it before.
17:15I know it's green.
17:16I feel like I need to try it.
17:18Uh-uh.
17:19It tastes like a crust between a leaf and grass.
17:22While the pandan steeps to release its sweet, nutty flavor.
17:26I don't know how strong to make this.
17:28The bakers cut to their next juicy task.
17:31Prepare your fruits.
17:32Oh my gosh.
17:33Every single fruit I can think of is in this technical.
17:36Do you know what this fruit is?
17:37Because I don't.
17:38That's papaya.
17:39Okay, I know what that one is.
17:40You know papaya.
17:41I've never seen it not cut off.
17:45What do we do with the strawberries?
17:47Do you ever make a cake with this much fruit?
17:49Nope.
17:50Heck no.
17:51I didn't even know half this fruit existed.
17:53Star fruit.
17:54It's a star, so I get it now.
17:57What's a kiwi crown?
18:00I think this is like this.
18:02It's very complex and everything must look perfect.
18:06There's a lot of fruit for a tiny little jar.
18:10Can we please be done with this fruit?
18:16Praying that everything cooked right.
18:21If I could not produce the worst cakes, that would be great.
18:26Bakers, you have one hour left.
18:29Whoo, baby.
18:30We don't have a lot of time.
18:31Does that smell like pandan to you?
18:33Yes.
18:34A little bit?
18:35Yeah.
18:36Let's give her, I guess.
18:37We're hoping that our gelatin skills are on par.
18:42It says only fill it up halfway, but every time I pour it, it just comes right out the ring.
18:46I don't know.
18:47This feels wrong.
18:48Concerned about how this is gonna set in time.
18:51Okay.
18:52To the fridge.
18:55Now I'm gonna build this bad boy.
18:58All of this acetate and stuff is throwing me off.
19:02Custard.
19:05Such a pretty color.
19:08I mean, I hate to be a whinger, but it's a really hot day today and we've got to set various elements.
19:13If this doesn't set, it's gonna be a pool.
19:16Chill in the refrigerator till it's stable.
19:19Playing the waiting game now.
19:21While the bakers wait for things to set.
19:24I'm feeling lost.
19:25Okay.
19:26There's plenty more to whip up.
19:27I'm gonna add half a pack of vanilla pudding mix.
19:31This is the whipped vanilla pudding icing.
19:33I don't know if I would call that a nice thing.
19:35Maybe a frosting.
19:36Semantics.
19:38I feel like I need to step on it.
19:41I have not made graham crackers before.
19:43I can't imagine I will in the future.
19:46I'd rather buy graham crackers, to be honest with you.
19:48Okay.
19:49What do I want?
19:50Honey.
19:51Unknown amount of honey.
19:52I think I'm moving way too slow.
19:53Quarter cup of butter.
19:54Is that going in here?
19:56Quarter inch.
19:57Okay.
20:00Final words.
20:01Be good.
20:02Be nice.
20:05Nothing like covering a custard filled cake with whipped cream on a hot day is there, Ryan.
20:10This is gonna be slop.
20:12You check yours?
20:13You check yours.
20:14After you.
20:15You check yours.
20:17Bakers, ten minutes left.
20:18Hurry up out with your crema de fruta.
20:21Screw it.
20:22I'm going for it.
20:23I am just hoping that I can put something on the plate.
20:27I can't tell if that's the custard leaking out.
20:32That's fine.
20:34So have you any clue as to what this is going to look like?
20:37No.
20:38Sounds like a crazy looking cake.
20:44Don't start shifting on me now.
20:46I'm just trying to follow the instructions.
20:47It's really confusing.
20:49So I'm gonna do my own thing.
20:51I don't have time to think.
20:53So I'm just winging it.
20:54I don't have to get the thing on the cake.
20:56Fudge!
20:57I don't know what we're gonna do.
20:59Yeah, not a chance.
21:03Oh my God.
21:04This is just a disaster.
21:05Story of my life.
21:06Minute left and there's another step here.
21:09Oh, God.
21:12God, this is a mess.
21:13This is not a good representation of my decorating skills.
21:19Ten.
21:20Nine.
21:21Eight.
21:22Seven.
21:23Six.
21:24Five.
21:25Four.
21:26Three.
21:27Two.
21:28One.
21:29You're done, bakers.
21:30Hands off your cremas de frutas.
21:32Great job, everyone.
21:35Oh, my goodness me.
21:37Did I miss anything?
21:38Probably.
21:39Please bring your crema de frutas up to the gingham altar and place them behind your photos.
21:45The judges are looking for fluffy chiffon cake, pandan-flavored jelly, and a set vanilla custard.
21:52So, baker number one.
21:53Although we see all the components here, it looks very rushed.
21:55Lovely sponginess, too.
21:56The chiffon, and the calamansi is coming through in a really nice way there.
21:57And that pandan jelly.
21:58Mm.
21:59Good flavor.
22:00Mm-hmm.
22:01Mm-hmm.
22:02The vanilla custard is smooth.
22:03However, it's quite flat in sweetness.
22:04I think there is no sugar in it.
22:05I think there is no sugar in it.
22:06Mm-hmm.
22:07Mm-hmm.
22:08Mm-hmm.
22:09Mm-hmm.
22:10Mm-hmm.
22:11Mm-hmm.
22:12Mm-hmm.
22:13Mm-hmm.
22:14Mm-hmm.
22:15Mm-hmm.
22:16Mm-hmm.
22:17Mm-hmm.
22:18Mm-hmm.
22:19Mm-hmm.
22:20Mm-hmm.
22:21Mm-hmm.
22:22Mm-hmm.
22:23Mm-hmm.
22:24Mm-hmm.
22:25Look at that.
22:26That bounced back the way it should be bouncing.
22:27Yeah, very spongy and very well made.
22:28Vanilla custard is smooth, great flavor, just a bit too soft, I think, and good flavor
22:44on the jelly, so it wasn't fused properly.
22:46Yeah.
22:47Mm-hmm.
22:48Moving to our third and final baker.
22:50The fruit itself looks like it was well cut.
22:53And nice piping with the cream.
22:56Nice shine to the vanilla custard.
22:59Seems to be holding up well inside.
23:02The chiffon cake lacks aeration.
23:05It's a bit gummy in texture.
23:07Also, the jelly lipanan wasn't infused long enough,
23:10so it's lacking that typical flavor.
23:14The judges will now rank the creme de frutas
23:17from bottom to top.
23:19In third place...
23:23Whose is this?
23:24Joe!
23:25It looked great, but the chiffon was gummy.
23:28In second place...
23:35Zoe?
23:36The cake was excellent,
23:38but I have no idea how you make the custard so smooth
23:41with no sugar.
23:42Magic.
23:45And in first place...
23:47Ryan!
23:48That technical was pretty brutal.
23:50I'm glad I got that win.
23:52Super pumped about it.
23:53One more bake,
23:54leave it all out on the table.
23:55How are you going to make a cake and forget the sugar?
23:57I feel extremely surprised with where I placed.
24:01It wasn't the worst, so that's fine.
24:03Someone has to come last.
24:04You can't cry over gummy cake.
24:06I need to have a fantastic showstopper to have a chance of winning this thing.
24:19So today is the day we hand out the cake plate.
24:21Has anyone emerged as the leader?
24:22Nobody really has an advantage today.
24:24Joe is the only one who had a perfectly baked signature, but then she was last in the technical.
24:31Ryan took a risk by making a savory dish, had some issues with the baking time, but then turn around and was the top of a technical.
24:39And the way you know she's in the middle.
24:40Her signature was solid, and she finished middle in the technical.
24:44So then there's really no difference between them after day one.
24:47Any of these bakers could win the whole thing.
24:52Bakers, it's your final challenge of season nine, your showstopper.
24:57We'll be wrapping up the season with a stunning display, a madeleine tree.
25:02A madeleine tree is a baking trend where you take individual madeleines and assemble them into a beautiful tree.
25:09Your presentation must be grand, impressive, and of course, worthy of the cake plate.
25:15You have four and a half intense hours, bakers.
25:18Good luck.
25:19On your marks.
25:20Get set.
25:21And for the last time this season, bake.
25:27Showstopper finale.
25:28You really got to bring it.
25:29A lot of work today.
25:30I'm being very ambitious.
25:32This is a really complicated bake, but it has to be because it's the finale.
25:36Everything has led to this.
25:38Just got to work hard and hunker down.
25:40It's a final showstopper.
25:42That means he got to be stunning, polished, tasty.
25:47The steaks are very high today.
25:49I need to have everything go right today.
25:51I made it to the end.
25:52Might as well win now.
25:53A madeleine tree is the perfect showstopper for the finale.
25:57It 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.
26:07There's a lot to do.
26:09These towers are not small.
26:10The hot pot is timing.
26:12Pressure is very much on.
26:14The journey to a stunning display.
26:16Doing something fancy.
26:17We're going to high tea in my garden today.
26:20Begins with the tricky and technical madeleine.
26:23My pandan madeleine.
26:24They're a lot of work, but I did not forget the sugar this time.
26:27We'll never do that again.
26:28Madeline stressed me out because of how finicky they are.
26:33The judges are going to be looking for that standard madeleine hump that you get when you bake.
26:38I've got two different batters on the go.
26:40Sherbet lemon and a strawberry bonbon.
26:42When I was a little girl, we used to go and get sweets with my dad, me and my sisters.
26:46It was the best day of the week, so sweetie day is the theme for my madeleine tower.
26:51Joe's candy-themed lemon and strawberry madeleines will be paired with licorice cake rolls, evoking sweet family memories.
27:00Do you feel more calm or more pressure knowing that you're going to see your family today?
27:05Oh, more pressure.
27:06Because they haven't seen anything I've done so far.
27:08They must be so proud of you for coming this far.
27:10They are, and I just can't wait to see them.
27:13Tea time!
27:14Yay!
27:15Joe is unique.
27:17She's special and someone who finds the beauty in anything.
27:20She's an incredible mother, an incredible wife.
27:23And when you start knowing Joe, the extraordinary thing she does becomes almost like,
27:28of course, it's Joe.
27:29Of course you can do all that.
27:31Joyeux anniversaire!
27:35I definitely have the best mom.
27:38It's really inspiring to see someone that we look up to so much take new opportunities to grow,
27:43and I feel like that's what she shows us.
27:46I can't wait to give my mom a huge hug.
27:49There's just so much to do today.
27:53Trying to not rush and then mess things up.
27:55The trickiest thing about this part, I think, is making sure your batter is piped right.
28:01You've got to make sure you're piping enough, but not too much.
28:03I'm stuffing them all with filling, so I need to make sure that they have enough body.
28:08And we're off.
28:10The timing between underbaked and burnt is like a minute.
28:14So, it's awesome.
28:16Oh, boy.
28:17Because you're going to go in that oven over there.
28:22Oh, my God.
28:24Should have played sports as a kid.
28:26Zoe hopes to catch the judges' attention with pandan madeleines stuffed with coconut ganache,
28:32caramel-filled lemon madeleines, and zesty orange fortune cookies.
28:37I feel really, really happy and thankful to be here.
28:40And this bake is so important because it's the last chance I have to show people a bit of who I am.
28:46There you go.
28:47Baking has always been Zoe's thing, for sure.
28:49What do you rate it, Daddy?
28:51I rate it 10.
28:52From day one, she's just right into the pot and stirring the pot.
28:58She's always had a fire inside of her.
29:00We just knew she was always destined for greatness.
29:03So, it didn't come as a surprise when I found out she was in the finale.
29:07I told her from the beginning that, oh, she's going to go right to number one.
29:11And I still say the same thing.
29:13I'm very proud.
29:14She's a daughter which every dad would love to have.
29:18On to my fortune cookies.
29:21All roads led to this madeleine tree.
29:23Please act impressed.
29:24The madeleines must be paired with at least one additional bake.
29:27My dad and my granddad both love licorice.
29:30So, I'm doing a Swiss roll lollipop that's flavored with black currant and licorice.
29:34Tarts are a pain.
29:35I do it to myself, so I can't complain.
29:37I will complain, but I shouldn't complain.
29:42We have humps.
29:43I feel like I'm announcing the birth or something.
29:45Like, it's the boy.
29:46We have humps.
29:50We have, like, baby humps.
29:51I feel like a maniac running back and forth.
29:53Oh, I know.
29:54Two stations, two ovens.
29:56We've got a lot on the go here.
29:57Oh, my God.
29:58Hot.
29:59Fact number three.
30:00Behind you.
30:05Oh, you stress me out.
30:06Bakers, you're halfway through the bake.
30:08Woo!
30:09This is so thrilling.
30:10It's like I'm watching my favorite show.
30:11You are.
30:13I am.
30:15Hurry up.
30:16I'm making my coconut passion fruit ganache.
30:18And I'm also making my caramel right now.
30:20So much to do.
30:21Not enough time.
30:22The theme for the day, multitasking.
30:25Smells like peaches and raspberries.
30:27There's a lot of elements in the tarts.
30:28There's going to be a cream.
30:29There's going to be jelly.
30:30You've got to bring it all.
30:31Empty out the skill chest.
30:34Ryan is going all out with his layered fruit tarts
30:37and his chocolate raspberry and orange peach Madelines.
30:41So who's cheering you on right now?
30:43I know Chris is super proud.
30:44Parents are proud.
30:45And everyone's super excited, you know.
30:47So this is the longest you've gone without seeing your wife?
30:49Yeah.
30:50The longest I've ever been away from all of them is four days.
30:52Get him!
30:53Uh-oh!
30:54Get him!
30:55Ryan, he's a great father.
30:56He's so involved.
30:58He basically puts everybody else's needs before his own.
31:02Banksy, how about you?
31:03You want a toast?
31:04The sacrifices that he makes are...
31:06On a daily basis.
31:07On a daily basis.
31:08For a man who works 12 hours a day,
31:10and then you find time to play with your children after
31:12and time to cook.
31:13I don't know when he sleeps.
31:14Unbelievable.
31:15Yeah.
31:16He gets into something,
31:17he's gonna do it until he's the best at it.
31:20He does that with baking.
31:21And here he is.
31:23He's gonna do great.
31:26Humps again.
31:27Let's go!
31:28Let's go!
31:29We're cooking on gas, Ryan.
31:31I sound like my mom.
31:32Oh my God.
31:33It's happening.
31:34Bakers, you have one hour left.
31:38Setting up my Madelines here.
31:40Gonna decorate them.
31:41These are so delicate, these little teeny weeny things.
31:44The trick to this is be slow and steady.
31:48These are very important.
31:49It's called the Madeline tree, not a tart tree.
31:52Oh gosh, I have sweat running down my back.
31:55Join the club.
31:59This part is crucial.
32:01If I don't get this hard caramel crack,
32:03then they're just lemon Madelines.
32:04I hope to the Lord that they pop out.
32:07Say a little prayer for me, will ya?
32:09Time is ticking.
32:11It's just a painstaking process.
32:13Oh, gosh.
32:14One down.
32:15Ah!
32:18Eleven to go.
32:20While things heat up for the Bakers,
32:22old friends reunite.
32:24Oh, so good to see you, Jen!
32:26It feels great to see everyone again.
32:29It feels like I never left,
32:31though it also feels like it was a bit of a dream.
32:34I'm thrilled that the three that are here are here.
32:38I wait to see who wins.
32:40Very relieved I'm not baking in that tent right now.
32:43I don't want to pick a favorite,
32:45because there are no favorites.
32:46Jo is unbelievable.
32:48She's never flustered.
32:50She produces these amazing bakes.
32:52I want to be like her when I grow up.
32:55Ryan, he's crypto in 2010,
32:57so you can't miss out on him.
32:59You know I'll put all my savings in there.
33:01I love Zoe's Bakes,
33:02because Zoe's a smart baker and a creative baker.
33:06And in my mind, that's a winning combination.
33:10You know what?
33:11Whoever wins, I'm always going to be happy for them.
33:1530 minutes left.
33:16Keep trucking.
33:17That is not enough time.
33:18I am piping my lady fingers now.
33:21I want to make sure that they're all the same height.
33:24I'm, like, behind.
33:26Way behind.
33:27So I remember when I said I was going to do tarts,
33:29and, like, nobody stopped me?
33:30Yeah.
33:31And why didn't you stop me?
33:32Why on earth did I decide that this was what I was going to do?
33:37Hot, hot, hot, hot, hot.
33:38Right after they come into the oven,
33:39you have to be pretty quick.
33:41Too slow.
33:44This gum paste is so stiff.
33:46Come on.
33:47There's a lot going on.
33:48This gives me anxiety.
33:50Bring your A game, because the smallest detail,
33:52that's what might separate you.
33:54Ooh.
33:55Come on.
33:56There we go.
33:57Bakers, you have 10 minutes left.
34:02One more mountain to climb.
34:05It is time to build.
34:08Pressure is definitely on.
34:14It's so hard to make a madeleine tree.
34:16They don't want to stay on the thing.
34:22Never ending.
34:24You want to move fast, but you can't move fast, or else the tree is going to come down.
34:30Bakers, you have two minutes left.
34:32What?
34:33Get it done.
34:34No room for error.
34:35Oh, my God.
34:36The sun keeps falling off.
34:37Oh, my God.
34:3810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
34:41Your time, Bakers!
34:42Hands off your show stoppers!
34:43Great job!
34:44I'm so proud of myself.
34:45I never thought I would ever be here.
34:46Great job.
34:47I'm so proud of myself.
34:52I never thought I would ever be here.
35:01I'm so proud of myself.
35:06I never thought I would ever be here.
35:08I'm proud of myself. I never thought I would ever be here.
35:10Goodbye!
35:12This has truly been a special adventure for us all.
35:16I could not be happier, prouder.
35:18It's been one of the most wonderful experiences of my life.
35:22But it's been tough.
35:24I think now I'm just relieved.
35:29We're out of here.
35:30We're actually out of here.
35:32This whole experience is, you know, it's an emotional roller coaster.
35:36It's really hard to put into words what I'm feeling right now.
35:40You know, it's...
35:42It's good.
35:56So I'm guessing they're going to be here pretty soon.
35:58While friends and family wait in the garden,
36:01the bakers are about to present their Madeleine masterpieces.
36:09Ryan, it looks like a garden tea party.
36:12A little bit of sophistication,
36:14but still feels like you're outside in a garden.
36:17It has this effortless charm to it.
36:20But we know there is nothing effortless about this.
36:25All right, let's try the chocolate Madeleine.
36:30It's rich with lots of beautiful flavor coming from that raspberry powder.
36:34This is a very nice Madeleine and chocolate Madeleines are very hard to make.
36:37So kudos to you.
36:39Okay, let's try the Madeleine with orange blossom and the white peach.
36:44You've definitely got the hump here, but I would love one more minute in the oven.
36:49Okay.
36:53I love what happens when you squeeze the pipette.
36:55That peach comes through and we get the orange blossom.
36:59And then the peach raspberry tart.
37:07Mmm.
37:09It tastes so fresh, so fruity.
37:13It's lip-smacking and finger-licking.
37:17It's very good.
37:23Zoe, this is such a grand presence.
37:26You have so many beautiful elements here.
37:29This is showing so much color and effervescence.
37:33And when we think of you, that's what we think of.
37:36This is the brown butter lemon Madeleine.
37:39You've done a really beautiful job here of adding that tempered chocolate.
37:43Really good control.
37:45Beautiful lemon taste.
37:50I just found it a bit mealy, but the caramel itself was very good, very creamy.
37:54Thanks.
37:56So now we have fortune cookies with a hint of orange.
38:00Mmm.
38:01It's got a snappy texture and I like that.
38:04And it has a great orange flavor.
38:06Thanks.
38:07Okay.
38:08Let's try the panda madeleine.
38:10This one excites me a lot.
38:11Look at the great color you're getting from it.
38:14You can see it's been baked properly.
38:19And it's the right ratio.
38:21The coconut balances against that panda.
38:24And that's a great combo.
38:31Wow, beautiful.
38:32It's so clearly Joe's sweet shop.
38:35Everything just has texture and balance and it's so whimsical.
38:40Right 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.
38:49So let's try this strawberry bonbon madeleine.
38:53I love the color that you've got.
38:55You can see that nice hump.
38:57I could close my eyes and taste strawberry.
39:00It's playful but very serious as a dessert.
39:04And now let's try the Swiss roll lollipop.
39:08Perfectly baked.
39:11Mmm.
39:12The licorice and that black currant meld together in a way that it's supposed to.
39:19Okay, let's try the charbet lemon.
39:22Nice cracking noise.
39:31Oh, my mouth is still singing.
39:35That sour pop and then the melt in your mouth.
39:39That is heavenly.
39:40Thank you so much.
39:46Okay, well time's up.
39:47You've had all season long to decide who's going to win the cake plate.
39:50So, who was it going to be?
39:52It's not that easy.
39:53Look what they did this week.
40:00Ryan came to us with that madeleine tree that just had that old world tradition in the theme.
40:06I love that he's always willing to push himself even further.
40:10It looks so good!
40:12Look at Joe.
40:13Her signature was quite good and well baked.
40:17And her showstopper was stunning.
40:19And they don't grow up with those candies.
40:21Yet the moment I saw them, I felt a connection.
40:24And Zoe, her signature this week was so delicious.
40:29And then that pandan madeleine today was really spectacular.
40:34There could be an argument for any of the three bakers.
40:37The question is, who really stood above the rest?
40:41Zoe, Ryan, Joe, it has been a delicious season.
40:51We are so impressed by you all.
40:52Every challenge, you brought us delicious flavors and an amazing attention to detail.
40:56There is no doubt that three exceptional bakers stand before us.
41:01But only one person can take home the cake plate.
41:04And Bruno and Kyla have made that very difficult decision.
41:07The Season 9 winner of The Great Canadian Baking Show is...
41:14The Season 9 winner of The Great Canadian Baking Show is...
41:17Joe.
41:39Joe.
41:40Congratulations.
41:42Well deserved.
41:43I'm so proud of you.
41:44So proud of you.
41:45This is just beyond...
42:03I can't believe it.
42:05Right now, I want a bottle-less moment.
42:10I want a freeze-less moment.
42:12I want a freeze-less moment.
42:13I don't know how to sum it up.
42:16I'm just so happy.
42:19Oh, give me a hug.
42:25I'm feeling super ecstatic for Joe.
42:30She worked her butt off.
42:32She earned that.
42:33Congratulations, Sarah.
42:35I'm definitely leaving the tent way more confident.
42:39Than I was coming into it.
42:41Great season.
42:42Thank you, Bruno.
42:43Thank you so much.
42:44I got to brag about this for the rest of my life.
42:46And I will.
42:48Congratulations.
42:50Amazing hard work.
42:51Awesome ride, man.
42:52Joe is awesome.
42:53She's an amazing woman.
42:54She's a great friend.
42:55She definitely deserved to win.
42:57I've had the time of my life the last eight weeks.
42:59But I'm excited to give back to my kids.
43:02Time to have some fun.
43:03Congrats.
43:04Oh, this is amazing.
43:06What an impressive group of people.
43:09Congratulations.
43:10Just wonderful, wonderful people.
43:16I'm going to miss her so much.
43:19Congratulations so much.
43:21I'm the lucky one, but this is for all of the bakers.
43:26Yeah!
43:27Woo-hoo!
43:28Woo-hoo!
43:29Woo-hoo!
43:30Woo-hoo!
43:31Woo-hoo!
43:32Woo-hoo!
43:33Woo-hoo!
43:34Woo-hoo!
43:35Woo-hoo!
43:36Woo-hoo!
43:37Woo-hoo!
43:38Woo-hoo!
43:39Woo-hoo!
43:40Woo-hoo!
43:41Woo-hoo!
43:42Woo-hoo!
43:43Woo-hoo!
43:44Woo-hoo!
43:45Woo-hoo!
43:46Woo-hoo!
43:47Woo-hoo!
43:48Woo-hoo!
43:49Woo-hoo!
43:50Woo-hoo!
43:51Woo-hoo!
43:52Woo-hoo!
43:53Woo-hoo!
43:54Woo-hoo!
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