Holiday Baking Championship - Season 12 Episode 07- Retro Christmas - video Dailymotion

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Holiday Baking Championship - Season 12 Episode 07- Retro Christmas    #EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull

Transcript

00:00:00Filled the village with sweets.

00:00:01Repeat after me.

00:00:02Rogalach.

00:00:03You have to make a real nasty...

00:00:04Rogalach.

00:00:05Rogalach.

00:00:06The judges tasted blind.

00:00:09Beautiful work.

00:00:10Oh, yeah.

00:00:11So tender.

00:00:12I think it's the best donut on the table.

00:00:14And the nice team, down to only two bakers, saw a much-needed win.

00:00:19Chase.

00:00:20I have to give you the...

00:00:21There's no filling.

00:00:25But for Alex from the naughty team, it was a tearful goodbye.

00:00:28Alex.

00:00:30Thank you, guys.

00:00:33Love you.

00:00:40Semi-final.

00:00:42Yeah, we beat it.

00:00:43I'm in the top six.

00:00:45I made it.

00:00:47Oh.

00:00:49Okay, Spiffy.

00:00:51Okay.

00:00:52Welcome to the semi-final, naughty and nice bakers.

00:00:56And guess what?

00:00:58What?

00:00:58That's the last time I'm going to be saying that.

00:01:02Because as of this moment, no more teams.

00:01:06Oh, my God.

00:01:07You're on your own now from here on out.

00:01:10Okay.

00:01:10Thank your former teammates for helping you get this far.

00:01:15Bring it in, buddy.

00:01:16I'm going to miss being on Naughty.

00:01:18I don't know.

00:01:19I enjoyed being Naughty.

00:01:20I thought it was a really fun theme to play into.

00:01:22But I'm excited to represent myself.

00:01:24Okay, bet, bet.

00:01:25Okay.

00:01:26It's time to grab your new aprons right in that basket.

00:01:29Go ahead.

00:01:29Help yourselves.

00:01:30I'm so excited.

00:01:31Excited for my new apron, my new baking identity, that everything I do, like, I'm doing it.

00:01:36Put it on.

00:01:37Wow.

00:01:38Smells like semi-finals.

00:01:40All right.

00:01:41So, bakers, for this preheat.

00:01:42Preheat the bag.

00:01:43Preheat.

00:01:44Uh-oh.

00:01:45And that's right.

00:01:46I said preheat.

00:01:47Oh, yay.

00:01:48Yay.

00:01:49We are going to vintage today in the semi-final, and we want you to put a Christmas spin on some

00:01:55old-fashioned desserts.

00:01:57Now, of course, the judges want you to create the actual vintage desserts and then decorate

00:02:01it for the holidays.

00:02:02Love it.

00:02:03So, the person who won the last challenge, Chase, you get the Naughty advantage.

00:02:09Naughty advantage.

00:02:10Oh, God.

00:02:11You may choose your own dessert and also assign desserts to the rest of our bakers.

00:02:17Oh.

00:02:18Remember?

00:02:19Oh, boy.

00:02:20Oh, no.

00:02:21So, Chase, come on up.

00:02:22You have all the power.

00:02:24I want to choose what I think the judges have the least opinion or experience with.

00:02:30I'm going to go grasshopper torts.

00:02:33Wow.

00:02:34Okay.

00:02:35Now comes the fun part.

00:02:38Oh.

00:02:39I'm going to start with Giancarlo.

00:02:41Yes.

00:02:42Coconut cake.

00:02:43Coconut cake for his old nice teammate.

00:02:46Ooh.

00:02:47Who's getting the champagne cake?

00:02:48Charles.

00:02:49Okay.

00:02:50Charles and champagne cake.

00:02:51All right.

00:02:52He needs some bubbles in his life.

00:02:53He knew he was giving me one of the harder ones.

00:02:55It's a very delicate flavor.

00:02:57Next, pineapple upside down.

00:02:59It's going to go to Nico.

00:03:01He always flips me on my head laughing, so.

00:03:04I'll take it.

00:03:05Bread pudding with brandy sauce.

00:03:07Ooh.

00:03:08To Tarek.

00:03:10Thought it might throw him off.

00:03:12Can't wait.

00:03:13All right.

00:03:14I guess that means Ashley.

00:03:15German chocolate.

00:03:17I know you've been dying to make you cake.

00:03:18I have been.

00:03:19This is a very sacred family recipe.

00:03:21I love you.

00:03:24Can we tell you?

00:03:25That was so nice of you.

00:03:26I'm going to cry, actually.

00:03:28I want to go comment.

00:03:29Ashley, why are you getting emotional?

00:03:31I just, I didn't think I was going to get here.

00:03:36And I'm grateful.

00:03:38It's like my five brothers all over again.

00:03:41You deserve to be here.

00:03:43Thanks.

00:03:44We are really cranking up the difficulty factor here.

00:03:48We've got three different challenges today.

00:03:52We missed the preheats, but we didn't need three heats.

00:03:57Now I'm really going to cry.

00:03:59You've got a preheat, a chance heat, and of course the main heat.

00:04:05And there is an enormously important advantage for the winner of this preheat.

00:04:10It's so huge that it could send one of you straight to the finale.

00:04:19Gag.

00:04:20All right, bakers.

00:04:22You got two and a half hours.

00:04:24And your baking time starts now.

00:04:27Let's do it.

00:04:29To the pineapple.

00:04:30I'm so excited to be in the semifinals.

00:04:42I didn't think that I would get here, and I'm making it to the finale.

00:04:46There's no question about it.

00:04:48I'm making it.

00:04:49I'm getting there.

00:04:50I got German chocolate, which is actually a family favorite.

00:04:55So my grandmother made German chocolate cake a lot when we were kids because she was German.

00:05:00And a lot of people don't know that it's not from Germany, but it's actually from Dallas, Texas.

00:05:05And so it's a little full circle for me now living there.

00:05:09German chocolate cake is made with kind of like a custard with toasted coconut and pecans, evaporated milk and egg yolks.

00:05:16It's really rich and creamy, and that's the filling in between like an old-fashioned buttermilk cake.

00:05:21I'm making a German chocolate cake with a salted ganache.

00:05:24I'm going to keep it still traditional, and I'm going to make rich chocolate frosting and then make sure that the top still has the coconut filling on top.

00:05:33And I'm going to do a reindeer face coating chocolate antlers, and then I'm going to do some beautiful eyelash eyes and pink ears bows and a nose.

00:05:41All girly to tie in the fact that I'm the last girl in the competition.

00:05:46Ashley, how are we doing?

00:05:47Hi, Jesse.

00:05:48Man, that was a close one.

00:05:50Yeah.

00:05:51That leaves Alex and Ashley.

00:05:53Please step forward, you two.

00:05:57How did it feel to be standing there in the bottom two?

00:05:59Unreal, actually.

00:06:00I could see it on your face.

00:06:01Yeah.

00:06:02I don't think you—you didn't really enjoy that.

00:06:03I didn't at all, actually.

00:06:04No.

00:06:05And it's, you know, the mindset has to change.

00:06:08Last challenge, I was in the bottom two, and it's now my time to shine.

00:06:13German chocolate cake is one of those cakes that brings fond memories, and I have a parent that deals with bipolar disorder, so holidays were kind of rough.

00:06:22Yeah, yeah.

00:06:23So this is the good memories of the holidays.

00:06:25Wow.

00:06:26Yep.

00:06:27You're the only female baker left, by the way.

00:06:29I know.

00:06:30It's like me and my five brothers.

00:06:32This feels very familiar.

00:06:33Right.

00:06:34So.

00:06:35You're sort of on this island.

00:06:36But in your life, you've kind of been on this island, too.

00:06:38Yeah.

00:06:39This is sort of apropos in some ways.

00:06:41This is, uh—

00:06:42It's, uh—

00:06:43It's poetic.

00:06:44It's poetic in some ways!

00:06:47Today is definitely a redemption challenge.

00:06:49Have an amazing bake.

00:06:51Hey!

00:06:52Happy New Year!

00:06:54A lot to do.

00:06:56I got assigned champagne cake.

00:07:00I am reducing some champagne to really concentrate the flavor, just because I don't want to add too much just water to my cake.

00:07:07So reduce it by half, concentrate the flavor, and then add it to the batter.

00:07:12Chase told me that he thinks I was a strong contender to successfully make a champagne cake.

00:07:18He's stealthy.

00:07:19He's good at what he does.

00:07:20I'll take the compliment, um, but maybe he just thinks I'm, uh, pink and bubbly.

00:07:25We'll see.

00:07:28I am making a retro champagne cake, which is a champagne sponge cake, champagne cremeux, all stacked up and decorated with champagne rosé colored buttercream, retro piping, and then I'll do some shavings on the outside, but I want to do some champagne bubble ornaments to really tie in the bubbles plus Christmas.

00:07:50Tastes like champagne.

00:07:53Champagne is a tricky ingredient to work with because it's so subtle.

00:07:56There's a lot of, like, sugar, flour, butter that can overpower champagne.

00:08:00That's why I really want to concentrate the flavors.

00:08:03There we go.

00:08:04I have never been in the bottom two like Ashley, which gives me some confidence going into the semifinal.

00:08:09I wish I could cake as fast as Ashley.

00:08:12No more naughty versus nice.

00:08:14There's no more teams.

00:08:15It's just you versus everybody else now.

00:08:19I like being, like, an independent.

00:08:21I like baking on my own.

00:08:22I like having an apron that isn't an ugly shade of red.

00:08:25Tarek, which retro Christmas dessert did you get assigned by Chase?

00:08:30I got bread pudding with brandy sauce, but to kind of judge it a little bit, I'm soaking some dried cranberries in some brandy and some orange juice.

00:08:37Oh, yeah.

00:08:38Then I caramelized some apples after, like, sauteing them.

00:08:40I'm going to decorate by making some orange vanilla shortbread cookies and then making the top look like a wreath.

00:08:46Keep going. Keep doing what you're doing, dude.

00:08:48Thanks, Jesse.

00:08:49I really, really want to make it to the finale.

00:08:51At the very least, being, like, a finalist twice would be pretty cool.

00:08:54I was a runner-up on Kids Baking Championship and making it to the semifinals means I'm one step closer to redeeming myself.

00:09:00Yay!

00:09:02Like, I made it this far.

00:09:04You know, it's just one more, right?

00:09:05Just, like, one more and I'll be happy.

00:09:07Hey, since you gave me something I can't taste, will you taste this for me?

00:09:11Sure.

00:09:12Just, like, cranberries soaked with brandy.

00:09:15They're brandy.

00:09:16Perfect.

00:09:17They're boozy.

00:09:19This bake can help one of us go straight to the finale.

00:09:23I want that advantage.

00:09:25I chose the grasshopper torte.

00:09:28The components of a grasshopper torte are two layers of flourless chocolate cake and essentially, like, a mint-flavored nail-baked cheesecake in the center.

00:09:38It's a chocolate and mint dessert.

00:09:42I'm making my grasshopper torte filling.

00:09:47This is...

00:09:48I started this procedurally raw.

00:09:51I started with the booze instead of the cream cheese, which isn't going to end up smooth.

00:09:56Most of my torte is the filling, so I just want it to be luscious, smooth, creamy.

00:10:01Gonna have to restart.

00:10:07I make it in the correct order.

00:10:10I add the sugar, the fluff, and I will add my gelatin and my alcohol.

00:10:17Hello, hello.

00:10:18You did it, dude.

00:10:19I'm here.

00:10:20You've got a lot in the tank physically.

00:10:22Mm-hmm.

00:10:23I don't know if that's the yogurt or whatever it is, but, dude, up here, it's part of your inner strength.

00:10:27You did it.

00:10:28I did it.

00:10:29So, now, you got to pick the retro Christmas dessert you wanted.

00:10:32I did, yeah.

00:10:33And you took?

00:10:34I took grasshopper torte.

00:10:35So, yeah, that was interesting.

00:10:37I think the judges have the least amount of opinion about this dessert.

00:10:40How come?

00:10:41Potentially.

00:10:42Because, like, German chocolate cake is so love.

00:10:44Yeah.

00:10:45Coconut cake is so classic.

00:10:46So is pineapple upside down.

00:10:47Like, all of these are made in restaurants all across America.

00:10:50Right.

00:10:51Grasshopper torte is kind of slept on.

00:10:53So I feel like they'll come in with the least amount of bias for the cake itself.

00:10:57That's interesting strategy.

00:10:58Tell me about this.

00:10:59What are you doing?

00:11:00I'm making two layers of a flourless chocolate torte with a mint cream cheese mousse.

00:11:07Ganache on top.

00:11:08I'm going to decorate with, like, a modern take on a Christmas tree that still feels retro.

00:11:12And peppermint marshmallows.

00:11:14Okay.

00:11:15Keep that mental toughness going, man.

00:11:17Oh, I will.

00:11:18Because that is paying off.

00:11:19You're doing so good.

00:11:20Ooh, that's quite green, bro.

00:11:24That's too green.

00:11:25We might have to start again for the third time.

00:11:28There's a lot at stake here.

00:11:30I need to get this right.

00:11:31I have to stop wasting time.

00:11:41You have one hour left, Bakers.

00:11:43This is insanity.

00:11:44Retro Christmas desserts.

00:11:46The grasshopper torte is iconically green, and I have to deliver there.

00:11:52I made a filling with forest green, and I had to throw it out because it was too green.

00:11:58So this is my third time.

00:12:01And I'm over it.

00:12:03Third time's the charm.

00:12:04Yeah, we got it.

00:12:05Let's go.

00:12:06Third time's the charm.

00:12:07I said I was going to be just calm, cool, and collected today.

00:12:10But clearly, the universe said, you did great under pressure.

00:12:16Really, the grasshopper torte is screaming peppermint hot chocolate.

00:12:21And that's my inspiration for this dessert.

00:12:25I am pouring my hot corn syrup and sugar into my bowl, and then I'm going to whip in my gelatin to make my marshmallows.

00:12:31I'm going to dye my marshmallows lightly pink, give it a peppermint candy bite.

00:12:38Marshmallow.

00:12:40Marshmallow.

00:12:44Ooh, a soak.

00:12:46My pineapple upside down cake just came out of the oven, and I just put a very gentle light coat of rum syrup in there to soak in.

00:12:52I think it'll just help add to that pineapple flavor.

00:12:55And it's still going to read pineapple upside down cake, but just with a little twist.

00:12:58Oh, ooh.

00:13:00We see a cake popping out.

00:13:03This is not good.

00:13:05The whole point of a pineapple upside down cake is pineapples upside down on the cake, and my pineapples are in the pan.

00:13:11I have to try to fix this.

00:13:14I'll put them on top, and it's like they'll never know.

00:13:19So, I am going to make it look like Christmas at the beach.

00:13:23That's what a lot of my Christmases were like growing up.

00:13:26I lived in Chicago, so every winter we would escape to a little tropical vacation and have Christmas in the sun.

00:13:35I'm going to plan to use the pineapple rings themselves and make them resemble kind of like wolf floaties.

00:13:40I'm going to add three reindeers to represent myself and my two sisters.

00:13:43And I will dry out some pineapples, put them on candy cans, and that's going to resemble some poor side umbrellas.

00:13:50We making white plus brown.

00:13:52We making light brown.

00:13:54I am so excited to be in the semifinals.

00:13:56Did not think I was going to get here, but now I'm here, so we're just going to keep doing us and having a good time.

00:14:01Throughout my life, I definitely created a narrative that if I was myself, people would respond negatively to it.

00:14:05So, I just kind of like hid in the corner, was super shy, didn't talk to anyone, didn't really have much friends in high school.

00:14:13And coming in this competition and not having any of those narratives like going on in my head.

00:14:18I'm learning me being me is something that is getting like, I don't know, respected and like giving me friends and like, I don't know, it just feels good.

00:14:28Right now they kind of look like bears, but they won't forever. They're going to be reindeers.

00:14:33Full tea, I really think my biggest competition is Chase.

00:14:37I think that he and I are similar in a lot of ways in terms of really focusing in on like, more like classical homey type things with really good flavors.

00:14:48So, he's the one I'm keeping my eye on.

00:14:50I'm adding a little bit more sugar because the coconut, it's very strong in this mix and I want to be strong and a little bit sweet.

00:15:03I'm making a coconut layer cake with coconut caramel and a diplomatic coconut cream.

00:15:11In my country, we eat a lot of coconut cake. I want to represent my country, I want to represent my culture and I want to make my mom proud.

00:15:21Hey mom, this is for you. I'm here to prove everything you've been through all over the years to raise me.

00:15:30It's worth right now, your son is on the big platform on this beautiful village cooking and craft with everything that I made.

00:15:42Oh JC, you're going to make me cry. That was so cute.

00:15:44I love JC. JC is a sweetheart. He is such an incredible like decorator and like makes such visually pleasing things.

00:15:52For decoration, I'm taking advantage of the white of the coconut and I will play with white, some shades of blue to create like a winter wonderland.

00:16:02And I will decorate with sugar dome for my snowman.

00:16:08Nico, what's up? Can you please help me?

00:16:11Yes, what do you need?

00:16:12Turn the fan on and put on top of my bowl.

00:16:15Oh, this is going to be so cool.

00:16:17What are you doing right now?

00:16:18King Warwick, he's pulling my sugar dome because if the sugar dome's not cool properly, we'll fell apart.

00:16:26Yeah, this just looks delicate so I'm just going to back up slowly.

00:16:31Yeah.

00:16:32Oh my God, let's go. That's so cool.

00:16:34That's the sound of Christmas.

00:16:36I am doing some bubble ornaments.

00:16:40This is white chocolate.

00:16:41I added a little pink, so it's like a beautiful pastel-y champagne color.

00:16:47All right, freezer.

00:16:4930 minutes to go.

00:16:53Time to get started.

00:16:55How exciting.

00:16:57All right, bakers.

00:16:58Remember, the best retro Christmas dessert is going to earn a major advantage in the next heat.

00:17:04He's good to me.

00:17:06Why do you do so many layers?

00:17:08My biggest competition is Ashley and Chase.

00:17:10It's different, but it's good.

00:17:12Just because of track record.

00:17:13They have the most wins in this arena, so I'm looking out for them.

00:17:19I haven't made a reindeer-decorated cake before.

00:17:23A little bit of this.

00:17:25But the biggest risks I've taken in life have brought me the greatest rewards.

00:17:30Ashley, those antlers look cute.

00:17:32I decided to make the rest of the components out of gum paste.

00:17:36There's the decorating.

00:17:37That was the moment I was scared about.

00:17:5310 minutes left, bakers.

00:17:59Judging we'll be one-on-one in this challenge.

00:18:01No coffee shop looky-loos.

00:18:07Wow, that's pretty green.

00:18:09Chase, where is your dessert? Where did it go?

00:18:13It's in the blast chiller.

00:18:14Why is it in there?

00:18:15It needs to be cold, cold, and the outer edge is running a little bit.

00:18:19Okay, well, you've got three minutes. You think that's enough time?

00:18:22I hope so.

00:18:23Here we go.

00:18:25Careful, steady hands.

00:18:26Steady hands.

00:18:28This is me and my sisters chilling in the pool.

00:18:33Here it goes. The sugar dome for Giancarlos.

00:18:37Look at that.

00:18:39I'm in the game.

00:18:40In the game, my friend.

00:18:4310 seconds.

00:18:503, 2, 1.

00:18:53Time's up.

00:18:56I'm nervous about this.

00:19:01All right, so judges, we got retro Christmas desserts.

00:19:05Wow.

00:19:07Nico, welcome back.

00:19:10Christmas elf.

00:19:14He is a little Christmas elf.

00:19:17Oh, wait. Okay, with the looks. Cute, cute.

00:19:20Of course you know Nancy Fuller, Cartier Brown.

00:19:23Joining us for this retro fest is pastry chef Stephanie Boswell.

00:19:28Hi.

00:19:30Hi, nice to meet you.

00:19:31I've seen her on Halloween Baking Championship.

00:19:33Unfortunately, Duff is a bit under the weather today.

00:19:35All right, so what did Chase dawn on to you?

00:19:37A pineapple upside down cake.

00:19:40I took a lot of inspiration from a vacation that we took to Mexico growing up as kids during Christmas.

00:19:47And this is three little reindeers representing myself and my two sisters chilling in the pool.

00:19:53It's adorable.

00:19:54I like your umbrella stand.

00:19:57I do see pineapple upside down cake and it is definitely retro, but it's a little bit messy.

00:20:04Mm-hmm.

00:20:06All right, I'm ready to taste.

00:20:07So I wanted to keep it real classic, real retro with my pineapple upside down cake.

00:20:11So the cake itself is very traditional.

00:20:14Mm-hmm.

00:20:15But the one addition I made to it, I made a pineapple rum glaze.

00:20:22Great sponge.

00:20:23I love the caramelization that you got on the pineapple.

00:20:26Needs more goo.

00:20:28Mm-hmm.

00:20:29Needs more rum sauce.

00:20:30It's so good, I want more.

00:20:32I like it.

00:20:33That's it.

00:20:34The first bite I ate, I got a really nice big piece of pineapple with the cake and it was divine.

00:20:40But the ratios for me are a little bit off.

00:20:43I just wish there was like a bite of pineapple for every bite of that cake.

00:20:46Okay.

00:20:47Because it's so good with that pineapple.

00:20:49Nico, thank you.

00:20:51Charles, how we doing?

00:20:54Doing well.

00:20:55I got champagne cake.

00:20:56It's the semi-finals, so go big or go home.

00:20:59So I went for five tiers just because.

00:21:02And then I tied into the pink decoration it traditionally has, but turned some of the champagne bubbles into ornaments to bring that Christmas flair.

00:21:10Pop the bubbly.

00:21:11That's a groovy cake.

00:21:15I love it.

00:21:16I think it's fun.

00:21:17I think it's very festive.

00:21:18I like the bubbles.

00:21:19I think if you would have added a little like more shimmer, a little more luster dust or something, that would have given it more of a champagne vibe.

00:21:25Yeah.

00:21:26Ready for a champagne campaign?

00:21:29Let's pop some cake.

00:21:31Ooh.

00:21:32Wow.

00:21:33I made a champagne sponge, a champagne cremeux, and champagne buttercream.

00:21:42Champagne's a tough flavor, right?

00:21:43To make come through in any kind of cooking process, especially in baking.

00:21:47I'm not getting a lot of champagne flavor.

00:21:49Yeah.

00:21:50That said, this is a delightful cake.

00:21:52I want this on baby showers, weddings.

00:21:54It should absolutely go in your back pocket as something you do all the time because this is fantastic.

00:22:00I got the champagne.

00:22:01Maybe I got all the champagne.

00:22:03This is one stunning and delectable cake.

00:22:07All right, Charles.

00:22:08Thanks so much.

00:22:09Thank you, judges.

00:22:11I don't know if I have it in the bag, but I had one of the harder flavors.

00:22:14We'll see if they take that into account.

00:22:16I'm trying to stay optimistic.

00:22:19Giancarlos, welcome back.

00:22:21Oh, yeah.

00:22:22Hi.

00:22:23All right, so what retro Christmas dessert did you get assigned?

00:22:25Coconut cake.

00:22:27And for the decoration, I made a snow globe.

00:22:32I have snowflakes around the cake, the mountains in here, and the tree.

00:22:38Such a magical winter wonderland.

00:22:41And let's give a round of applause for your isomalt.

00:22:45I mean, that's tough to do.

00:22:47And it can be a little cleaner.

00:22:48It can be a little tighter.

00:22:49It definitely reads something that's coconut and joyful in the center.

00:22:54Well, we're ready to taste whenever you are, Giancarlos.

00:22:58I made a coconut cake with a coconut caramel and a diplomatic cream.

00:23:05I think I was expecting a bigger flavor profile.

00:23:12Okay.

00:23:13I want more coconut.

00:23:14Got it.

00:23:15This cake tastes so much like a dosa de leche, tres leches.

00:23:22Tons of coconut, tons of the caramel.

00:23:25I'd get the diplomat cream.

00:23:26I think this is one of the best tasting cakes you've made thus far.

00:23:33Chase is up.

00:23:34Chase, how are we doing?

00:23:36Hi.

00:23:37You won the last challenge.

00:23:39I did.

00:23:40You got to choose which retro Christmas dessert you wanted to make.

00:23:43And I chose the grasshopper torte.

00:23:46I've never seen it on a menu, only as a pie.

00:23:49That should have been your first clue.

00:23:52That should have been what I dished out to people.

00:23:54I know it.

00:23:55All right.

00:23:56I think there's a lot of things here to celebrate, right?

00:23:58We see what the mistakes are.

00:23:59Of course.

00:24:00I think your marshmallows on top look beautiful.

00:24:03And your piping work is phenomenal.

00:24:06Basically, it looks all really great except for that filling.

00:24:11Well, let's see how it tastes.

00:24:13It's two layers of flourless chocolate torte with a mint cream cheese mousse and mint marshmallows on top.

00:24:26I get a lot of mint and I get a lot of chocolate.

00:24:31Therefore, you have redeemed yourself to some degree.

00:24:36To some degree.

00:24:37To some degree.

00:24:38This is like a retro grasshopper torte.

00:24:44That torte is like melt in your mouth, chocolatey.

00:24:48Your mint mousse is so light and airy.

00:24:51It's delicious.

00:24:52Yeah.

00:24:53All right, Chase.

00:24:55This was fun.

00:24:56I am glad that I nailed the flavors.

00:24:59But I wish I would have taken any of the other desserts.

00:25:03Tarek, welcome back.

00:25:06Okay, so which dessert did Chase assign to you?

00:25:09Chase gave me bread pudding with brandy sauce.

00:25:12I went for like a little cookie wreath.

00:25:14The cookies look adorable.

00:25:16I love the fact that you've covered up sort of a very brown and beige dessert.

00:25:21And given it a lot of life and a lot of color and a lot of festivity.

00:25:24Okay.

00:25:25Let's get in there, Tarek.

00:25:26Let's do it.

00:25:27I made a bread pudding with brandy sauce.

00:25:29Oh yeah.

00:25:30I'll pay the 50 cents for extra gravy.

00:25:32There's some apples, some brandy cranberries, and then a vanilla and orange shortbread cookie.

00:25:41This is delicious.

00:25:44I'm tasting your caramelized apples and I'm tasting your soaked cranberries.

00:25:50I actually think that I could have more brandy, but maybe I just want it to be a little thicker.

00:25:58Okay.

00:25:59This bread pudding is bomb.com.

00:26:03It is amazing.

00:26:04Oh my gosh.

00:26:05It felt like my grandma made this.

00:26:08The cookie is sandy.

00:26:09It's buttery.

00:26:10Definitely retro.

00:26:12I love it.

00:26:14Tarek, thanks so much.

00:26:16Thank you, Tarek.

00:26:19Hi judges.

00:26:20Ashley, welcome back.

00:26:21I had a traditional German chocolate cake for my dessert today.

00:26:25We grew up having this cake.

00:26:27So I decided to go a little bit Christmas Eve and happy because I've been on Team Naughty this entire time by doing a reindeer face and tying in the pink because I'm the last female standing.

00:26:40It's the cutest reindeer I've seen ever with the cat eyes that represent the retro.

00:26:46I see German chocolate cake and I love your antlers.

00:26:50Well, let's see how it tastes.

00:26:51Perfect.

00:26:52Perfect.

00:26:53The flavors are your traditional German chocolate, coconut and pecan.

00:26:58Oh.

00:26:59Ooh.

00:27:00Ooh.

00:27:01And then I also did a salted chocolate ganache layer on the inside as well.

00:27:05And the cake is a old fashioned buttermilk chocolate cake.

00:27:12What about you, Stephanie?

00:27:17You know what you've done here?

00:27:19You've ruined German chocolate cake that isn't this for me forever.

00:27:24It is the classic.

00:27:25I love the fact that you chose a vintage chocolate cake recipe too.

00:27:29The filling is perfect.

00:27:30It's amazing.

00:27:31And you also gave us these ribbons of this beautiful salted ganache in there because it just dials it up that much more and makes it so moist and perfect.

00:27:40Yes.

00:27:41It's absolutely fantastic.

00:27:42I would do nothing differently.

00:27:44This is you showing us why you belong in the semifinal.

00:27:48That was hard for you to be in the bottom.

00:27:51And so you came back and was like, no, that Ashley that you all saw struggle in that, that's not me.

00:27:56I have something to prove.

00:27:58This is it.

00:27:59I appreciate that.

00:28:00You are believing in yourself again.

00:28:02All right.

00:28:03Ashley, really nice work.

00:28:06I definitely feel like I have a chance now.

00:28:09All right, bakers, your retro desserts really took the judges way back.

00:28:19And the bakers who were tops in this challenge are Charles.

00:28:24I'll take it.

00:28:25I'll take it.

00:28:26I'll take it.

00:28:27And...

00:28:28Ashley.

00:28:29Good job, you two.

00:28:31Ultimately, though, one baker bridged the path and the present beautifully.

00:28:37And that was...

00:28:39Ashley.

00:28:40Yes.

00:28:41Good job, Ash.

00:28:42Okay.

00:28:43I definitely think Nan is proud.

00:28:45I think that she is just beaming up there.

00:28:47Oh, Ashley, your German chocolate cake, it was decadent and it was delicious.

00:28:52Yay.

00:28:53Congratulations.

00:28:54You have earned an advantage.

00:28:55Ooh.

00:28:56Yay.

00:28:57And it is huge.

00:28:58Okay.

00:28:59Okay.

00:29:00In the next bake, which we are calling the chance heat.

00:29:03Okay.

00:29:04It is going to be you versus everyone else.

00:29:14Oh, crap.

00:29:15What does this mean?

00:29:16It's a pretty great advantage, right?

00:29:18Sure.

00:29:19Yeah.

00:29:20If you can manage to come out on top again, you are going straight to the finale.

00:29:27Whew.

00:29:28That's crazy.

00:29:29You don't have to bake in the main heat.

00:29:32You have no chance at elimination.

00:29:35It's huge.

00:29:37So all you have to do is win two bakes in a row.

00:29:41No pressure.

00:29:42You won one.

00:29:43I'm like nervous, but also excited.

00:29:46So, bakers, for our retro chance heat, we're celebrating old-timey, great anti-approved gelatin

00:29:57molds and all their jiggly glory by creating holiday desserts with a gelatin component.

00:30:05I grew up eating soda gelatin salad with mayonnaise, which all sounds so strange, but weirdly sometimes works together.

00:30:16You can make any dessert you like as long as it has a gelatin layer.

00:30:20I do not like gelatin.

00:30:22This challenge is not for me.

00:30:23Now, placed all around this village are traditional gelatin mold flavors like lime cream cheese, peach buttermilk, and orange marshmallow.

00:30:35Okay.

00:30:36When time starts, grab one and make a dessert featuring that flavor combo.

00:30:41It's Ashley versus all of you.

00:30:44Dun, dun, dun.

00:30:45And it's for a trip straight to the finale.

00:30:48Whew.

00:30:49You got 90 minutes for this challenge, and there's an advantage at stake for the main heat as well.

00:30:55Okay, so we get some.

00:30:56And your baking time starts now.

00:30:58All we got to do is beat Ashley, everybody.

00:31:03Pineapple yogurt.

00:31:05Oh, cranberry.

00:31:06I got peach buttermilk.

00:31:08Gelatin, gelatin, gelatin.

00:31:10When in doubt, do a little bit more.

00:31:12I need more.

00:31:13I need more.

00:31:14I need more.

00:31:15Oh, I got more.

00:31:16Wow, gelatin set desserts in 90 minutes, you all.

00:31:19That's crazy.

00:31:21I got lime and cream cheese.

00:31:24I'm going to make a lime and cream cheese panna cotta.

00:31:27There's going to be two layers to the panna cotta.

00:31:29The cream cheese panna cotta will be on the base.

00:31:31The lime curd will be on the top, just set with gelatin.

00:31:35And then I'm going to decorate with a lime and almond biscotti.

00:31:38And then I'm going to make the chocolate-pointed star.

00:31:41The panna cotta is a gelatin set cream.

00:31:44I usually do this with buttermilk, but I need to incorporate cream cheese,

00:31:48so I'm just going to adapt my recipe.

00:31:51I don't want it to not set up.

00:31:53I don't want to be that guy.

00:31:54How was that guy last round?

00:31:56I can't be that guy this time.

00:31:58That can't possibly be too much.

00:32:01I'm looking for redemption from the preheat,

00:32:03and I'm also looking to not give Ashley a direct pass to the finals.

00:32:08You need to be mindful to bloom it properly.

00:32:12If you don't hydrate it enough, you're going to have gummy gelatin that won't dissolve,

00:32:18and there's not a lot of wiggle room in 90 minutes to adjust and fix.

00:32:22I'm making my lime curd, and I'm adding gelatin in.

00:32:25I'm scared!

00:32:27I'm coloring my curd with some green food coloring so I can get that retro pukey green vibe.

00:32:35Ashley, is this giving lime or puke?

00:32:37I mean, it's giving lime. What is it for?

00:32:39I'm mimicking this color.

00:32:40Yeah.

00:32:41Yeah.

00:32:42Well, hello there, preheat champion.

00:32:43Hi.

00:32:44How are you feeling?

00:32:45I'm feeling great.

00:32:46German chocolate cake.

00:32:47Redemption!

00:32:48Redemption!

00:32:49I was so happy with that one.

00:32:50Well, it got you a really interesting advantage here.

00:32:52It did.

00:32:53Because, of course, if you win this challenge...

00:32:54Straight on in.

00:32:55Straight on into the finale.

00:32:56And I am not taking that lightly.

00:32:57The self-doubt is leaving me today.

00:32:58You're in sort of the pole position, right?

00:32:59Yep.

00:33:00And who do you think are your biggest challengers right now?

00:33:01I'm still going.

00:33:02Charles and Chase.

00:33:03He's great at old school desserts like I am, and then we've got Fancy Pants McGee over

00:33:18here with his love for fine dining.

00:33:22What flavor did you get for your gelatin?

00:33:24I got pineapple yogurt, and I'm feeling really good about it.

00:33:27I'm going to do a graham cracker crust with a no-bake cheesecake, and then pineapple yogurt

00:33:33gelée on top, and then toasted meringue around the edge.

00:33:38The kind of theme to it is we're going to Nana's house, and the wreath on her door

00:33:44is dried out.

00:33:45It's been the longest winter ever, and we're looking for summer.

00:33:49Of course.

00:33:50Well, let's go, Ashley.

00:33:51You got it.

00:33:52Thanks, Jesse.

00:33:53Appreciate you.

00:33:54Turn this marshmallow into an orange marshmallow.

00:33:56That's what my card says.

00:33:58I have never eaten a gelatin mold.

00:34:02Gelatin molds were just not a part of my household growing up.

00:34:05I have never seen one in real life.

00:34:08I got assigned orange marshmallow as my flavor, so I'm going to take it very literally.

00:34:14I'm making an orange marshmallow, and I'll be putting that on top of a brownie.

00:34:17And for my retro design, I'm going to make it in the shape of a retro-style polka-dot poodle

00:34:23dress.

00:34:24I will add a white chocolate poodle and bow, and take some red and green chocolate candies

00:34:30to add some Christmas polka dots.

00:34:33That looks like a dress.

00:34:34I'm going to the holiday design championship after this.

00:34:37Oh.

00:34:38Marshmallows are so annoying.

00:34:41They are not the nice fluffy marshmallows that I would have liked them to be.

00:34:47I think there may be one or two sheets too many gelatin in here.

00:34:52Okay.

00:34:53You're seeing none of this.

00:34:54You're seeing none of this.

00:34:56Charles, how we doing, man?

00:34:58We're hanging in there.

00:34:59What did you decide to do?

00:35:00I got cranberry and whipped cream.

00:35:03I'm making a layered jelly panna cotta.

00:35:06I have an angel food cake that's going to be on the bottom, and then I'm doing a vanilla

00:35:10bean panna cotta, a blended cranberry vanilla panna cotta, and then a cranberry jelly on top.

00:35:16Very mild scotch, so we'll go heavy.

00:35:20I want to let the cranberry shine in this chili by adding a lot of secondary flavors to just round out the flavor.

00:35:29Dude, you're this close again.

00:35:30I know.

00:35:31To winning a challenge.

00:35:32I know.

00:35:33You're putting your best bakes together now.

00:35:34Yeah.

00:35:35Over and over and over again.

00:35:36Picking at the right time.

00:35:37Yeah.

00:35:38Sorry, Ashley.

00:35:39You're able to pull this one off.

00:35:40Uh, yeah.

00:35:41It's a double win.

00:35:42I get to steal her advantage and hopefully get another one.

00:35:45I love the way you think.

00:35:46Fingers crossed.

00:35:47Just right here.

00:35:48Mm-hmm.

00:35:49Mm-hmm.

00:35:50Mm-hmm.

00:35:51No, okay.

00:35:52I'll get out of here.

00:35:53Don't overdo it.

00:35:54Okay.

00:35:55Thanks, Jesse.

00:35:5645 minutes left, bakers.

00:35:58I'm just, like, on the struggle bus here.

00:36:01Gelatin is not my expertise.

00:36:03I hate everything about it.

00:36:05Its texture is so gross.

00:36:07I'm actually gonna cry, but it'll be set up.

00:36:11My flavor combo is cherry sour cream.

00:36:14I'm making a brownie with a sour cream and cherry gelée on it.

00:36:19I'll add a white chocolate collar, some chrome cherries, and a white chocolate tree.

00:36:25When I was a kid, my siblings and I, we had a tradition where we used to watch, like, retro cartoons on Christmas morning.

00:36:31So my inspiration is this one cartoon that's, like, the past thought the future would be like.

00:36:36I'm gonna try to make this, like, very techy-looking.

00:36:39That'll do.

00:36:40It's not a Christmas without the Christmas tree.

00:36:44Every single year, we used to use a really old, fake Christmas tree and look crazy.

00:36:51So that's my inspiration.

00:36:53My flavor is peach and buttermilk.

00:36:56And guess what?

00:36:57I come from Georgia, my first city to live in America.

00:37:01So this is flavors I very used to use.

00:37:04I'm going to make a sablé dough in the bottom, buttermilk panna cotta,

00:37:09peach gelée, chunks of peaches, and a buttermilk cream.

00:37:15To decorate, I will make a Christmas light with different colors of chocolate

00:37:21and a big star on the top to make this tree look like a real Christmas tree.

00:37:2830 minutes left.

00:37:32I think this is going to be too sad.

00:37:35I added too much gelatin.

00:37:37When I put my gelatin into my curd and put my curd into the freezer, it all seized up.

00:37:44Not again.

00:37:45This is just why I hate gelatin.

00:37:47I cannot serve the judges a chunky gelatin.

00:37:54Holiday desserts with a gelatin component.

00:37:57I don't like you at all.

00:37:58I'm really trying to find the right mixture of gelatin to liquid, essentially.

00:38:04So I'm adding some more liquid back to this mixture in the hopes that I will reheat the gelatin, disperse it, and change the texture of the curd itself.

00:38:13Remember, Ashley, you can skip the main heat if you win this challenge.

00:38:17No pressure.

00:38:18Just hope that she fails and we prevail. I don't know.

00:38:21That's not nice.

00:38:22I don't want you to fail, but I also don't want to send you straight on, you know?

00:38:26That's okay. I still want you to fail, too.

00:38:29What kind of sister would I be if I didn't want my brothers to fail?

00:38:32Fair enough.

00:38:33Unfortunately, I think I've added so much gelatin that this is going to be bouncy and hard no matter what, but I don't really have time to remake the curd.

00:38:43I'm gonna have to go with it.

00:38:48Bakers, you got 15 minutes to go now.

00:38:50Let's do it.

00:38:51If one of you can take down Ashley, there's a big advantage waiting for you in the main heat.

00:38:55Oh, yeah.

00:38:56Not the flattest cake, but she's good.

00:38:58I guess it kind of looks like light bulbs.

00:39:01Everything's on the line.

00:39:02My brain is so focused on how can I make this the best.

00:39:07Got one gelée layer.

00:39:09And just really kind of immerse everybody, not only in the textures, the flavors, the actual retro part of it.

00:39:15I think that my meringue is a little over whipped, but I have to go with it.

00:39:20Ten minutes left, bakers.

00:39:25Oh, biscotti's yummy, yummy.

00:39:26Say prayer, say prayer, say prayer, say prayer.

00:39:30Okay, not embarrassing, but not great.

00:39:39I need this to work.

00:39:41It's not 100% set.

00:39:43I have to make this tree look like a real Christmas tree.

00:39:48And I use the velvet spray to give me that vibe.

00:39:52This one is for all the American grandmas.

00:39:54I love y'all.

00:39:55The biggest question is how I go from here on to platter.

00:40:01Slipping here.

00:40:03Yeah.

00:40:04Okay.

00:40:05You're smart.

00:40:06You're smart.

00:40:07You're smart.

00:40:08Oh, my God.

00:40:09JC, I love you so much.

00:40:10Ugh.

00:40:16Tarek, how we doing?

00:40:17Don't want to talk about it.

00:40:19Could be worse.

00:40:21Could be so much better, but could be so much worse.

00:40:25She did not set properly.

00:40:35I'm just gonna go with it.

00:40:42Two minutes left.

00:40:44Whatever I gotta do to beat Ashley.

00:40:46Whatever I gotta do, scramble to the finish.

00:40:49Holiday desserts with a gelatin component.

00:40:54We're all kind of just like over Christmas,

00:40:57and all we want is a summer picnic.

00:41:02Let's get those desserts decorated, everybody.

00:41:05It just isn't gonna be the prettiest,

00:41:08but it's gonna taste fine.

00:41:12Get it done.

00:41:13I know none of you thought this was gonna work.

00:41:1610 seconds.

00:41:1710 seconds.

00:41:18Everybody have a crazy Christmas tree.

00:41:22Charles, how you doing down there?

00:41:25I have a good feeling.

00:41:27Time's up.

00:41:28Let's see what the judges think.

00:41:30Good job, everybody.

00:41:33I am praying I don't have to go into the main heat.

00:41:38You guys will be watching from the coffee shop

00:41:40as the judges taste.

00:41:43Decorate retro, decorate Christmas,

00:41:46and put together a story.

00:41:47Yeah.

00:41:48All in 90 minutes.

00:41:49All right, Chase, come on in.

00:41:50Oh, there it is.

00:41:51Bye, everybody.

00:41:52Good luck.

00:41:53Good luck.

00:41:54Judges, holiday desserts with a gelatin component.

00:41:58Hello, judges.

00:41:59Chase, welcome back.

00:42:01What gelatin flavor did you get?

00:42:03I got lime and cream cheese.

00:42:04I made a cream cheese panna cotta flavored with vanilla.

00:42:08A lime curd gelatin layer on top.

00:42:11Then the deco on top is inspired by this crazy light fixture my mom has.

00:42:16And then there's an almond biscotti that's served with your panna cotta.

00:42:20This is gonna sound so weird.

00:42:21I can smell the carpet of the house that this is served in.

00:42:27You know, it's like green carpet.

00:42:29There's green everywhere.

00:42:31This is so cool, Chase.

00:42:34Retro all-day holiday.

00:42:38Let's give it a taste.

00:42:42Oh, whoa, oh.

00:42:43Oh, wow.

00:42:44That is gelatinous.

00:42:55Well, I certainly get the lime.

00:42:56Mm-hmm.

00:42:58And I certainly get the cream cheese.

00:43:01But the consistency.

00:43:02You have too much gelatin, and it's seized, and it's very difficult to eat.

00:43:08Yeah.

00:43:09You know.

00:43:10I do know, yeah.

00:43:11Flavor-wise, it's spot on.

00:43:12But yes, it's overstabilized.

00:43:14Yeah.

00:43:15The biscotti, on the other hand, perfect.

00:43:17Flawless.

00:43:18I want this with all of my coffees.

00:43:21Giancarlos, good to see you again.

00:43:23What flavor did you get?

00:43:25Peaches and buttermilk.

00:43:27And I make a crazy, tacky, retro Christmas tree.

00:43:32I absolutely get Christmas.

00:43:34I just think the execution could have been a little bit tighter.

00:43:37Okay.

00:43:38All right, let's give it a taste, Giancarlos.

00:43:39I make peachelé, buttermilk panna cotta, and a buttermilk cream.

00:43:45And on the bottom, I have a sablé dough.

00:43:50I love the fact that you got these beautiful layers.

00:43:53I'm not a huge fan of the flavors or textures on this, though.

00:43:58It's all the same.

00:44:02It's a little too thick, a little too gummy, a little too much gelatin.

00:44:05That's hard.

00:44:06They are honest.

00:44:07I want your POV and your food.

00:44:10So whatever you make back home or whatever is like tried and true in your family, give us that.

00:44:16You've got to bring it in the main heat, okay?

00:44:18I will.

00:44:22Charles, what flavor did you get?

00:44:24My flavor was cranberry and whipped cream.

00:44:26I made a cranberry layered panna cotta on top of angel food cake with some whipped cream.

00:44:32Vintage AF.

00:44:34I mean, this screams vintage.

00:44:36I'm excited about the consistency, the jiggle.

00:44:40Jiggle, jiggle, jiggle.

00:44:43You guys want to taste it?

00:44:44Yes.

00:44:45Oh, there's a cake at the bottom.

00:44:50I love this entire dish from start to finish.

00:44:54I want to be transported back to the 60s right now.

00:45:00Nance, how about you?

00:45:02This is exquisite.

00:45:03I mean, it's just perfect.

00:45:05The panna cotta is perfect.

00:45:07I think if you had just used something a little bit crunchy, that would be great.

00:45:11Crunchy or another texture in there.

00:45:13But I could eat this all day long.

00:45:17Charles, well done.

00:45:19Thank you, sir.

00:45:20Thank you, Charles.

00:45:21I'm feeling good.

00:45:23That was great.

00:45:24So, so retro.

00:45:25Okay.

00:45:26I'll take it.

00:45:27Good job, buddy.

00:45:28I'll take it.

00:45:29It was fabulous.

00:45:32All right, Nico, join us.

00:45:34Let's go, Nico.

00:45:35Good luck, buddy.

00:45:36Oh.

00:45:40Skip and slide.

00:45:42Hi.

00:45:43Hi.

00:45:46So I got orange marshmallow.

00:45:48So I took it very literally.

00:45:49I made orange marshmallow atop of a walnut brownie.

00:45:55When I heard that the challenge was retro, I wanted to go for like a very late 50s, early 60s style polka dot poodle dress.

00:46:04I think that it needs some Nico oomph.

00:46:10Hud.

00:46:11This isn't making a statement.

00:46:13It's too pale, too kind of monochromatic.

00:46:16You really need to step it up.

00:46:19Let's try it.

00:46:20I feel like this is going to be a sticky mess.

00:46:25I think so, too.

00:46:30Whoa.

00:46:31Marshmallow-y.

00:46:34Nico.

00:46:35Yes, ma'am.

00:46:37Should the marshmallow...

00:46:38Yeah.

00:46:39Oh, my God.

00:46:40This is so cringy.

00:46:41Yeah.

00:46:42I don't know.

00:46:43I think there might be a little too much gelatin.

00:46:45The marshmallow is quite sticky and stretchy, and I don't really get much orange.

00:46:56All right.

00:46:57Your brownie is great.

00:46:58Your marshmallow doesn't taste like much of anything.

00:47:01Okay.

00:47:02All right.

00:47:03Nico, thank you.

00:47:05We were supposed to be beating Ashley in this challenge, and a lot of us are not doing the job here.

00:47:11Tarek.

00:47:12So, I got sour cream and cherry, and I have a...

00:47:16Get ready.

00:47:17A post-apocalyptic, retro-futuristic holiday dessert.

00:47:24I love where your head was at with this.

00:47:29I think it's very funny.

00:47:30It's very tongue-in-cheek.

00:47:31I think the execution could have been a little better.

00:47:33I know.

00:47:34It's a mess.

00:47:35I know.

00:47:36You know, you know.

00:47:37I know.

00:47:38What is it?

00:47:39There's a milk chocolate brownie, and then there's a sour cream and cherry gelée, and then a mascarpone cream as well.

00:47:46Ooh.

00:47:47Ah.

00:47:48The color is...

00:47:49It's giving zombie rain a little bit.

00:47:51Chicken liver pie.

00:47:52The gelatin didn't gel, but you get cherry, you get sour cream, and then you get that delicious brownie.

00:48:07I love this brownie.

00:48:09It's fantastic.

00:48:11I'm not getting a huge amount of cherry flavor from your little wobbly center.

00:48:15Tarek, have your homework in by tomorrow.

00:48:17You're excused.

00:48:19Charles, how does it feel to know how to use gelatin?

00:48:25You might be the only one.

00:48:26I think mine was like a good use of gelatin.

00:48:28My years of Michelin training has really paid off.

00:48:31I'm feeling nervous.

00:48:33Until Charles, I was pretty confident that I, you know, was on the right path.

00:48:37All right, Ashley, come on in.

00:48:38Ashley.

00:48:39Good job, Ashley.

00:48:40Okay.

00:48:41And now, I don't know.

00:48:43Ashley, welcome back.

00:48:46Preheat champion.

00:48:47Okay.

00:48:48So, tell us what flavor you got.

00:48:49So, I got pineapple yogurt.

00:48:51And I went back to my naughty roots a little bit.

00:48:54Because living in northern New Hampshire as kids, we were so sick of winter.

00:48:58And we just wanted those summer flavors.

00:49:01Pineapple.

00:49:02And this is just the end of the rope.

00:49:04So, I did the picnic table for like the, hey, bring on summer.

00:49:08She can sell popsicles to a woman in white gloves.

00:49:11Bring it on.

00:49:15I love the way this looks.

00:49:17Totally get the story.

00:49:18I think this is really funny and really well executed.

00:49:21You guys want to give it a try?

00:49:22Yeah.

00:49:23Sure.

00:49:24I did a no-bake cheesecake.

00:49:26And then I did a pineapple yogurt gelée on top.

00:49:29And then toasted meringue around the edge.

00:49:31Ashley, if you have the best bite of the day, you can go straight into the finale.

00:49:40Yeah.

00:49:45This is good.

00:49:46Your no-bake cheesecake is excellent.

00:49:48Your crust has a nice amount of salt.

00:49:50I like that you kind of kept it natural with a crushed pineapple layer.

00:49:54This is really good, Ashley.

00:49:56Okay.

00:49:57But there's another dessert that was very good, too.

00:50:00I know exactly who you're talking about, Charles.

00:50:02Correct.

00:50:03If she wins this one, odds go from a one in six to getting eliminated to a one in five.

00:50:09What you were selling is what is in front of us.

00:50:13It's that crushed canned pineapple texture.

00:50:16I absolutely love this.

00:50:18I think your no-bake cheesecake is amazing.

00:50:20Your meringue is a little broken.

00:50:22Okay.

00:50:23Wow.

00:50:24This pineapple, it's refreshing.

00:50:27Your textures are smooth and silky.

00:50:29You did a good job.

00:50:32You're going to make me cry again.

00:50:34Nice work.

00:50:35Thank you, Ashley.

00:50:37I think we've got a horse race.

00:50:38I think so, too.

00:50:40Bakers.

00:50:41Well, in one of the closest challenges we've ever had, it ultimately came down to Ashley versus Charles.

00:50:52Yeah.

00:50:53Good job, buddy.

00:50:54I'm feeling pretty confident.

00:50:55I have to beat Ashley at some point.

00:50:58No pressure.

00:50:59And the winner of the chance heat is...

00:51:11All right, Bakers.

00:51:12I know we're all wondering the same thing.

00:51:15Did Ashley pull out the win to secure herself a spot in the finale and a reprieve from the main heat?

00:51:22And the winner of the chance heat is...

00:51:34Ashley.

00:51:35Stop.

00:51:36Congrats.

00:51:37You killed it, baby.

00:51:38I am floored.

00:51:39I didn't think that I had the top dessert.

00:51:41Good job.

00:51:45My dessert was almost perfect, so this is not easy.

00:51:49The judges just felt that Ashley put together a more realized dessert that just told a complete story.

00:51:54Oh, my God.

00:51:55I know you can do lots of things.

00:51:56I'm, like, shaking.

00:51:57This is my version of my biggest Christmas present.

00:52:00Ashley, you are now sitting pretty with a spot in the finale.

00:52:05I can't believe this.

00:52:06I have never felt so successful, and I've never felt so worthy.

00:52:12It was a very close call, and so I'm happy to be second place to Ashley again.

00:52:17Oh, and Charles, here's the thing, though.

00:52:19For being in the top two in that chance heat, you won a little naughty advantage for this main heat.

00:52:24Oh, yay.

00:52:25I'll take it.

00:52:26Just hold that thought for a second, though.

00:52:27Got it.

00:52:28Got it.

00:52:29What is gonna be thrown our way?

00:52:33I'll be right back.

00:52:34Just excuse me, guys.

00:52:35Sorry.

00:52:36Okay.

00:52:37Ooh, work to do.

00:52:38Man with a mission.

00:52:39What on earth are we going to do?

00:52:41Ooh.

00:52:42Efficiency shopper.

00:52:44He goes in, he comes straight out, coat full of goodies.

00:52:48Peaches, apple pie filling, cherry pie filling.

00:52:51It's all pie filling.

00:52:53We only did pie day.

00:52:56Well, bakers, we are still in retro mode.

00:52:59Clearly.

00:53:00And these are your vintage ingredients for the main heat.

00:53:03Now, if you hope to make it into the finale, you each must make a delicious and beautiful holiday dessert featuring one of these retro ingredients.

00:53:12Okay.

00:53:13Oh, and Charles, because you did so well in the chant seat, you get to assign the ingredients to everyone.

00:53:19Oh-hoo!

00:53:20Come on up here and take a look.

00:53:23Which one would you like to take for yourself first?

00:53:25I think I'm gonna do mandarin oranges.

00:53:28Mandarin oranges?

00:53:29Yes.

00:53:30That's you.

00:53:31That's a good one.

00:53:32Solid oranges.

00:53:33How come?

00:53:34I like the citrus.

00:53:35You can play a lot with it.

00:53:36And I think it's the least altered.

00:53:38A lot of these fillings have a lot of stuff added to it, so.

00:53:41That's a smart choice then.

00:53:42Okay.

00:53:43Let's start dishing out some ingredients.

00:53:45Hmm.

00:53:46Chase apple pie filling.

00:53:48Okay.

00:53:49Oh, okay.

00:53:51Hey.

00:53:52How come?

00:53:53Canned pie filling kind of can taste artificial, so I want to give him a little bit of a challenge.

00:53:56It's about time Chase had a good challenge.

00:53:58I know how to work with this.

00:54:00Nico will do chocolate pudding.

00:54:02Oh my God.

00:54:03Ooh.

00:54:04I've expressed to him that I'm not a huge fan of chocolate and he gives me the only chocolate option.

00:54:08Hey.

00:54:09Apparently Nico you did not love that.

00:54:11Sorry, it is still a competition.

00:54:14Tark, let's do canned peaches.

00:54:18Canned peaches for my man.

00:54:21I think it's going to be sweet, not super flavorful.

00:54:24He might struggle with that.

00:54:26And we'll do pineapple for Sean Carlos.

00:54:31I love it.

00:54:32Thanks, Charles.

00:54:33Okay.

00:54:34Back in line with you, Charles.

00:54:35I don't think it's going to really be easy for any of us.

00:54:38Man, Ashley, it must feel nice.

00:54:40It kind of does.

00:54:41I'm not going to lie.

00:54:42All right, guys.

00:54:43This is it.

00:54:44Unfortunately, one baker is going to be leaving the Holiday Village for good, just short of

00:54:49the finale.

00:54:50This is the biggest one yet.

00:54:53You all have two and a half hours to make any kind of holiday dessert you want.

00:54:59You just have to use your retro ingredient.

00:55:01And this is for a spot in the finale.

00:55:05And your baking time starts now.

00:55:08Ashley, you can go hang out in Jingle Java.

00:55:11Ho, ho, ho.

00:55:12Yes.

00:55:16Okay, we're going shopping.

00:55:17Shopping, shopping.

00:55:18Oh.

00:55:19Oh, my God, I'm taking Black Friday.

00:55:21How many do I really need?

00:55:22Okay, I don't think I need any.

00:55:23I'm taking them all.

00:55:25I'm going to help you today.

00:55:26I'm going to be your little helper.

00:55:27And I'm going to take a iced peppermint mocha.

00:55:31So excited.

00:55:33Okay, I think we have enough instant pudding.

00:55:36I so badly want to do well here.

00:55:38I desperately want to be in the finale.

00:55:41This one is the most important challenge we've had so far because it's literally do good or

00:55:48don't be in the finale.

00:55:50Steaks are huge.

00:55:51The judges really want me to tap back into Nico.

00:55:54I'm going to make flavors that I like.

00:55:57I'm going to have it be inspired by my family.

00:56:00And I'm going to do a little silly-goofy with it.

00:56:02My retro ingredient today is an instant pudding mix.

00:56:07I'm going to make layers of a hazelnut and milk chocolate sponge.

00:56:11I'm going to be using the chocolate pudding as a filling, as well as a hazelnut 418 crunch layer,

00:56:16a pail coulis with fresh pails folded in to give two textures a pail.

00:56:21Hi, guys.

00:56:22Hey.

00:56:23I will be taking your coffee order for today.

00:56:27What can I get for you?

00:56:28I would love a nice Americano.

00:56:30You got it.

00:56:31I want to pay tribute to this classic holiday song, 12 Days of Christmas,

00:56:35and the most famous line from it being part of gin and pear tree.

00:56:40I'm so over everyone thinking holiday just means red and green.

00:56:44My plan is to decorate it to kind of look like a log.

00:56:47I'm going to carve into it to resemble the logs of a tree.

00:56:50I'm going to be making a chocolate ganache frosting.

00:56:52I will be putting a modeling chocolate partridge on top.

00:56:55So I remember growing up, and whenever I visited my safta, which is grandma in Hebrew, back in Israel, there was a pear tree in her backyard.

00:57:04I would always want to pick them, and she would be like, no, they're not ripe yet, it's too early, and I would just try to take them anyway.

00:57:09So I'm buying a lot of inspiration for my safta today.

00:57:11Ow!

00:57:12Geez, that was hot.

00:57:15Let's play around with this pudding.

00:57:20All right, holiday bakers.

00:57:21Be sure the judges taste your assigned ingredient in the dessert.

00:57:32Oh my god, this tastes so bad.

00:57:35Why is it so grainy?

00:57:37It tastes really artificial.

00:57:39It tastes like fake chocolate.

00:57:41I am worried about the judges just hating, like, the texture and mouthfeel of this.

00:57:46I'm going to have to doctor this off by putting some chocolate hazelnut sweat.

00:57:52And in the meanwhile, I'm going to curse out Charles.

00:57:55I can handle it.

00:57:58I had a little bit of strategy handing it out.

00:58:00A lot of these bakers do come forward with the flavors, and I'm hoping they might overdo it a little bit,

00:58:05and end up covering up these retro foods.

00:58:08Charles, you suck.

00:58:10Damn.

00:58:11Naughty team's over, apparently.

00:58:13There's no other option.

00:58:14I need to be in that finale, and I think I can do it.

00:58:17I chose mandarin oranges because I just love citrus.

00:58:22I haven't done much citrus in this competition yet, so I wanted to do something different for the judges.

00:58:27I ate them a lot as a kid.

00:58:32Tastes like my childhood.

00:58:33I am making a speculose cookie crust mandarin spice cheesecake, a mandarin gelie on top.

00:58:40I'm going to decorate it with a gum paste figurine, and I'm going to do a whipped sour cream as the snow.

00:58:47It's a little self-portrait of me learning to ski for the first time.

00:58:52I am torching my cream cheese because it's from the fridge.

00:58:55I just want to make sure it's super smooth and no lumps.

00:58:59My perfectionism comes from my parents.

00:59:02Sorry, mom and dad.

00:59:03My mom was in the medical field before she had kids.

00:59:05My dad's a structural engineer, and they're both pretty type A.

00:59:10I think I have gone even further than what they are.

00:59:13That molded me into the person I am now, which I think benefits me.

00:59:16I love the pairing of citrus with cream cheese.

00:59:21It's that fatty, rich texture, and the acidity from citrus really brightens it up.

00:59:25And then batter in.

00:59:27I want to get this cheesecake in the oven so I have time to decorate.

00:59:34All right, so that's the cappuccino.

00:59:36Yep.

00:59:37All right, JC, here's your ice cap.

00:59:41I got canned pineapples.

00:59:43Pineapple is a big thing in Brazil.

00:59:47I grew up eating canned pineapples because it was more cheap.

00:59:51I like the texture, the flavor, the fake flavor.

00:59:56It's really good.

00:59:59I'm making today a pineapple tart.

01:00:03My tart will be a layer of sablé dough, pineapple curd, cherry gelée,

01:00:08and the flambe pineapples on the top.

01:00:10To decorate by making mascarpone, mousse, reindeer.

01:00:16I need to be on the finale.

01:00:18When I start watching this show, it changed my life drastically.

01:00:23I start having dreams.

01:00:25I want to be a pastry chef.

01:00:27I will work hard for that.

01:00:29And here I am in the village today.

01:00:31I came with a purpose.

01:00:32I want to be the first Brazilian to win this show.

01:00:35Imagine how important this is.

01:00:38Every Sunday, my mom makes a really interesting dessert with canned pineapples.

01:00:45It needs to be the canned pineapples and the really cheap cherries on the top.

01:00:51That dessert was my inspiration.

01:00:53It's been naughty versus nice, but now it's every baker for themselves.

01:00:58Hop behind.

01:01:00All right.

01:01:03Let's get this going.

01:01:05Life or death, baby.

01:01:07This is make it to the finale or don't.

01:01:10I got apple pie filling.

01:01:13I grew up eating this kind of apple pie.

01:01:16So it is nostalgic.

01:01:18I just want to make sure that I deliver on a better flavor.

01:01:22I mean, they're just so thick and sweet in a way that doesn't make the adult chase happy.

01:01:27It makes the little kid happy.

01:01:29So I want to meet right in the middle of that.

01:01:31It's not an easy challenge.

01:01:32You have to be very considerate with how you maintain the integrity of your ingredient.

01:01:37I don't want to stray too far from apple pie, but I have made plenty of pies in this competition.

01:01:43And I would like to give my go at a tart.

01:01:47I am inspired by my grandma's retro starburst-y ornaments that were red and green.

01:01:54I'm making an apple crumb tart with brown butter pecan streusel and pecan praline.

01:01:59To decorate, I'm adding whipped cream with some retro ornaments.

01:02:04I'm making my pie filling.

01:02:07And then we will add the rest of the pie filling so it'll be starchy and bubbly in the oven.

01:02:13Kind of like the iconic American apple pie, you know?

01:02:19One hour left.

01:02:27Textbook.

01:02:29You know, it's weird to just sit here while I just watch the boys battle it out.

01:02:36For my hazelnut chocolate cake, I'm going to frost it with a chocolate ganache.

01:02:40Nico, are you okay?

01:02:41Nope.

01:02:44This ganache is not cool enough.

01:02:46It's not going to win.

01:02:48Okay.

01:02:49It needs more time to chill and I don't have more time.

01:02:52That was going to be my frosting and now I just don't have a frosting and I just need to assemble a cake.

01:02:56I don't like when things don't go according to plan.

01:02:59I'm feeling very stressed right now.

01:03:01Just...

01:03:03It's over. I'm done.

01:03:05I just need a frosting.

01:03:10If I don't have a frosting, I don't have a cake.

01:03:12Remember, bakers, this is your last chance to get into the finale.

01:03:16Everything is fine. Everything is fine.

01:03:22I need to pivot. I can fix this.

01:03:26I am just making a new frosting.

01:03:32This was not the original plan.

01:03:33The original plan was just the ganache itself being the frosting.

01:03:37This should be okay.

01:03:3945 minutes to go.

01:03:40You are making holiday desserts using your assigned retro ingredient.

01:03:43I'm just making a quick cream cheese bottle cream chocolate.

01:03:51I was assigned canned peaches.

01:03:54They're not that bad.

01:03:55And once you get rid of the syrup, you can really do anything you want with them.

01:03:58Every year at my grandparents' house, we have like a big Christmas party and I do like a showstopper dessert.

01:04:02And a couple years in there, I've made almond and white cake desserts and they were fabulous.

01:04:10I'm going to make a white cake with a very decadent spiced beech pie filling in the middle.

01:04:14Some candied almonds and almond swiss-bearing buttercream.

01:04:17And I'm going to decorate it with Christmas trees, some like nice holiday colors.

01:04:21After the Chansey, I'm really going to focus on my decorations because it was such a hot mess.

01:04:26And I kind of want to redeem myself and do something like very elegant, very pretty and very holiday.

01:04:32Tarek, you're one bake away from going to the finals of the Holiday Baking Championship.

01:04:37So what would you do with $25,000?

01:04:38Step one is getting through college first.

01:04:41So Yale's not cheap is what you're saying?

01:04:43No, definitely not.

01:04:44Flavors we always know you got.

01:04:46The decorating though is the X Factor.

01:04:48This one has to be good.

01:04:49That's why I chose a cake.

01:04:50Yeah.

01:04:51I can usually do good cake.

01:04:52I hope this is the one, man.

01:04:53Good luck, Tarek.

01:04:54Thanks, Jesse.

01:04:59Oh, that's so good.

01:05:01God, I love clove and mandarin.

01:05:02Hey, Ashley, come join me over here.

01:05:04You got a bunch of free time on your hands.

01:05:07This is so strange.

01:05:09It's like the battle of the boys today.

01:05:10It is.

01:05:11It really is.

01:05:12You know, Charles, I was shocked you chose mandarin.

01:05:14I was too.

01:05:15This is my jelly layer on top.

01:05:17That's a pretty unique flavor.

01:05:19I know.

01:05:20I need this thing to cool down or my jelly won't set up.

01:05:23It's a little bit of a gamble.

01:05:25This is gum paste.

01:05:27So now I'm going to work on all my decorations.

01:05:31When we were old enough to sign up for little kid ski lessons, my parents put us in there and I just like jetted straight down the mountain.

01:05:39I want it to look perfect.

01:05:42So shaky.

01:05:43There's a lot of pressure.

01:05:44They're crushing it.

01:05:45It's awfully quiet.

01:05:46I hope you're doing all right, Charles.

01:05:47We'll see.

01:05:48Judges have told me continuously to work on my textures.

01:05:53Not my flavors, my textures.

01:05:56So I need to make something to give this tart more texture.

01:06:07I want to make a praline layer to go on top of my pie.

01:06:11That definitely brings it to life.

01:06:13Baker's 30 minutes.

01:06:15They will not miss out on the peaches here.

01:06:17Very, very retro.

01:06:19I am making my ornaments, or at least trying to.

01:06:25Look how cute these are.

01:06:28And now we put some of this bad boy.

01:06:32I'm dipping my mascarpone mousse for my reindeer.

01:06:37That will be part of my decoration.

01:06:40I hope I still have my eyebrows.

01:06:44And I'm flambeing the pineapples with rum.

01:06:50When everything is ready, I put the pineapple curds on the tart shell.

01:06:56And I'm adding my cherry jelly.

01:06:58And on top of that, my pineapple flambe.

01:07:03So far, everything's going pretty smoothly.

01:07:05I feel confident using a palette knife to paint on my cake.

01:07:08Because you can get some good texture with the frosting.

01:07:11And it's not super hard to mess up.

01:07:13And I've done this before.

01:07:15Now I'm just getting a base layer just to cover everything.

01:07:17And then I'm going to logify it.

01:07:20Why did I do a gelatin dessert again?

01:07:25Oh, boy.

01:07:30All right.

01:07:35Charles, how was the transfer?

01:07:37A little rough.

01:07:3915 minutes left.

01:07:41Okay, we got 15 minutes.

01:07:42Let's try to make it pretty.

01:07:44I do two strokes of my palette knife and a little red candy to look like holly.

01:07:54It's time for me to turn this cake into a tree trunk.

01:07:58I take a fork and I give it some, like, wooden texture on the side of the cake.

01:08:03This is the last chance to get to the finale, so the heat is on.

01:08:07Nico, how we doing?

01:08:11Better than we were 30 minutes ago.

01:08:14What are you making?

01:08:15Making it from a blob into a bird.

01:08:18Two minutes left.

01:08:20I have to be very delicate in my decorations.

01:08:23They're not too bulky because it can sink into the cheesecake.

01:08:27They can fall over.

01:08:28I try to make them thin and delicate so they have a good chance of staying upright.

01:08:33I'm placing my ornaments very carefully, very meticulously with my designer's eye.

01:08:40Unfortunately, one baker is going to be leaving the holiday village for good.

01:08:45Three, two, one.

01:08:51That is it.

01:08:52Let's find out who makes it into the finale.

01:08:55Oh, man.

01:08:57Good job, everybody.

01:08:59I feel all right.

01:09:03I was planning to have a lot more time for decoration.

01:09:06And I just feel like I didn't get all the decor on there that I wanted to.

01:09:14Oh, boy.

01:09:15Okay, you all.

01:09:16Ugh.

01:09:17How's everyone feeling?

01:09:18I feel okay.

01:09:19I feel nervous.

01:09:20Yeah, there's a lot riding on this bake.

01:09:22No matter what, even if you feel good about your dessert, it's still like, ugh.

01:09:27Yeah.

01:09:28Yeah.

01:09:29I feel good.

01:09:31Charles, come on in.

01:09:33Hello, judges.

01:09:34Hi, Charles.

01:09:35Charles, good to see you.

01:09:36Charles won the advantage in the chance seat, and in doing so, he got to choose his retro

01:09:41flavor and also assign the other retro flavors to the other bakers.

01:09:46So, the flavor he chose is...

01:09:49Mandarin oranges.

01:09:51I made a mandarin-spiced cheesecake with mandarin jelly and a whipped sour cream.

01:09:57So, this is a little cartoon representation of myself as a six-year-old learning to ski.

01:10:02I liked to french fry more than I pizzaed, so I flew down the mountain in a reckless fashion.

01:10:07I had to just tie in that knotty flair.

01:10:09It's adorable.

01:10:10This is the most decorative cheesecake I've ever seen.

01:10:14I love the incorporation of the trees, and I love that you can see the mandarin oranges on top.

01:10:19I will french fry those slices over here.

01:10:23Kudos to him for being able to do a cheesecake in that time frame.

01:10:26Mm-hmm.

01:10:27Yeah, I did it in round two.

01:10:33All right.

01:10:34He's shaking like crazy.

01:10:35My nerves are all over the place.

01:10:37Okay.

01:10:40Here we go.

01:10:45I'm trying to pretend that I'm a lady.

01:10:47I love the way you all eat on the back of your fork.

01:10:50It's so classy.

01:10:52How do you eat?

01:10:53Regular.

01:10:54Oh, where?

01:11:01Mandarin oranges have arrived.

01:11:04The mandarin orange on top with the julet is so brilliant.

01:11:08Did you put the mandarin oranges in the cheesecake batter as well?

01:11:11There's some zest in there.

01:11:12Zest.

01:11:13Okay.

01:11:14But there's a grittiness about the cheesecake batter.

01:11:17Texture-wise, something happened.

01:11:19Okay.

01:11:20You've given us all of these warm spices and the speculose crust instead of just a regular graham cracker.

01:11:24Every choice you've made here is smart.

01:11:26Like, reincorporating orange zest into your cheesecake batter so that way we're not just getting this single-note artificial mandarin orange.

01:11:33I think it's fantastic.

01:11:36Charles, thank you so much.

01:11:37I thought this was delicious.

01:11:39The texture of the cheesecake, it's gritty.

01:11:42I didn't get it.

01:11:43I think it's a hair overbaked.

01:11:45But I could eat the crust by itself.

01:11:47I love this.

01:11:49Yeah.

01:11:50Tara, come on in.

01:11:51Let's do it.

01:11:52Good luck, buddy.

01:11:54So, which retro ingredient were you assigned?

01:11:57Canned peaches.

01:11:58So, for my decor, I really try to put in the holiday spirit with my very white, snowy cake with, like, palette knife Christmas trees as well.

01:12:06I am so impressed with the delicacy with which you created this beautiful holiday canned peach dessert.

01:12:18This is what I mean when I say you listen.

01:12:21You took the feedback that we gave you in the previous round, and you said, that was not my best work, and I'm gonna show the judges my best work, and here it is.

01:12:31This is why, at 19 years old, you are here competing against people that are probably 10, 15 years your senior.

01:12:38Aw.

01:12:3920.

01:12:40Hopefully.

01:12:43But the trees are beautiful.

01:12:45I need more of those.

01:12:46Noted.

01:12:47All right.

01:12:48Let's slice it up.

01:12:49All right.

01:12:51I decided to make a white cake.

01:12:52Ooh.

01:12:53Oh.

01:12:54Yes.

01:12:55Ooh.

01:12:56With a, like, spiced peach pie filling, some candied almonds, and then a Swiss meringue buttercream.

01:13:00I love this.

01:13:01I think this is canned peaches.

01:13:02You ticked that box.

01:13:03Your cake was ever so slightly overbaked, just because I'm seeing a little extra caramelization

01:13:12around the outside, and it's beautifully baked on the inside.

01:13:15Okay.

01:13:16Okay.

01:13:17I love the texture that you got with the almonds in there.

01:13:20You elevated it.

01:13:21I think it's gorgeous.

01:13:23This cake is delicious.

01:13:29And those peaches came right out of the can.

01:13:35And your little crunch, perfect amount.

01:13:39All right, Tarek.

01:13:40Thanks so much.

01:13:41Thank you, Tarek.

01:13:42Oof.

01:13:43Man.

01:13:44I think he hit the nail on the head.

01:13:46That was good.

01:13:47I taste his newfound confidence.

01:13:50How do you feel?

01:13:52I feel good.

01:13:55Giancarlos, welcome back.

01:13:56Oh, yay.

01:13:57Hi, Giancarlos.

01:13:58Hi, hi, hi.

01:13:59Which retro flavor were you assigned?

01:14:01I got canned pineapples.

01:14:03What did you make?

01:14:04And I make a pineapple tart with cherry.

01:14:10The decoration on the top, I use the deers because I think it's very Christmas.

01:14:16I think this is super successful.

01:14:17I love the little reindeer party that you have going on.

01:14:20I think it's smart and effective use of those molds.

01:14:24All right, let's give it a taste, Giancarlos.

01:14:27The first layer of my tart is a pineapple curd.

01:14:31Second layer, cherry gelée.

01:14:34And I have flambe pineapples.

01:14:37And my cutie reindeer is a mascarpone mousse.

01:14:43Mmm.

01:14:44That reindeer is delicious.

01:14:46I get canned pineapple on top.

01:14:49The crust is pretty good.

01:14:51It's a little blonde at the bottom, but your edge is successful.

01:14:54Your curd is a little too set up.

01:14:57It might have been too much gelatin because it's too rubbery.

01:15:00I understand.

01:15:02I got your pineapple right out of the gate and your reindeer is wonderful.

01:15:07Oh.

01:15:08But the jam was a little too sweet.

01:15:11Giancarlos, thank you.

01:15:13Thank you, Giancarlos.

01:15:14Bye.

01:15:15We are in the semifinals and you attempt another custard or something that requires gelatin

01:15:23and then you do the same mistake again.

01:15:25Have you earned your spot in the final if you're repeating the same mistakes?

01:15:29All right, Chase.

01:15:30Hi, judges.

01:15:31Thanks.

01:15:32All right, so what retro flavor were you assigned?

01:15:33Apple pie filling.

01:15:34I'm inspired by the old school ornaments and they always have this funny star shape on them.

01:15:47Mm-hmm.

01:15:48The decor reminds me of sort of old school Vegas.

01:15:51Mm-hmm.

01:15:52I love the fact that you took this St. Honoré tip and did this sort of ribbon pattern.

01:15:57I think it's great.

01:15:59I can't wait to try whenever you're ready, Chase.

01:16:01I made an apple crumb tart with a brown butter pecan crumb and pecan praline.

01:16:08If I taste just the apple, I'm definitely getting canned apple pie.

01:16:20Mm-hmm.

01:16:21I think I wanted maybe some cinnamon or maybe more of the spices that you had.

01:16:26Mm-hmm.

01:16:27I disagree.

01:16:28Okay.

01:16:29I thought this was absolutely delightful.

01:16:32Yes.

01:16:33This is absolutely delicious, Chase.

01:16:39Something so simple has so much flavor and texture and character.

01:16:44This is canned apple pie filling in the most beautiful way possible.

01:16:50Chase, nice work.

01:16:51I appreciate it.

01:16:52Thank you, Chase.

01:16:53Walk away before you get more compliments.

01:16:54Run.

01:16:55You wanted more spice, really?

01:16:57The cream was heavier than the pie for me.

01:17:01Well, decent people can disagree.

01:17:03That's right.

01:17:04All right, Nico.

01:17:06Come on in.

01:17:07Bye.

01:17:08Good luck.

01:17:09What?

01:17:12Just in case.

01:17:13I get it.

01:17:14Just in case.

01:17:15Yeah.

01:17:16You know.

01:17:17All right, Nico.

01:17:18Welcome back.

01:17:19So, I was assigned instant chocolate pudding.

01:17:22And what did you make?

01:17:23So, I present to you what I call a partridge in a pear tree.

01:17:26Real story.

01:17:27Grandma in Israel.

01:17:28She has been living in the same house for 79 years now.

01:17:32And there's actually a pear tree in her backyard.

01:17:35And I really wanted to honor her with this dessert.

01:17:37And then, obviously, in the 12 days of Christmas, the partridge in a pear tree.

01:17:42I get the partridge in a pear tree nod.

01:17:45I love that.

01:17:46Your stomp isn't bad, but it could be cleaner.

01:17:48Yeah.

01:17:49Whenever you're ready.

01:17:50So, it is layers of milk chocolate and hazelnut sponge.

01:17:54Ooh.

01:17:55Inside, there is a hazelnut fruit and crunch layer.

01:18:00The chocolate instant pudding, I lightened it up a little bit.

01:18:04And I folded in some hazelnut and chocolate paste.

01:18:07And then, there's also a pear coulis that I made.

01:18:11It is a wonderful cake.

01:18:13I would eat it all day.

01:18:14The texture, the layers of flavor are gorgeous.

01:18:17You've elevated it so much, though, that now it is no longer chocolate pudding.

01:18:23Chocolate pudding has left the chat.

01:18:24Yeah.

01:18:25Okay.

01:18:26I hear that.

01:18:27And I think all of that elevation has also left the pears behind a little bit.

01:18:30It's practically all hazelnut.

01:18:33Mm-hmm.

01:18:34No chocolate pudding.

01:18:35I definitely get the pudding.

01:18:37More so when I take it apart.

01:18:39I love this bite of food.

01:18:41Yeah.

01:18:42All right, Nico.

01:18:45Thank you, Nico.

01:18:46It tastes like hazelnut spread.

01:18:48Yeah.

01:18:49Okay, Nico.

01:18:50How do you feel?

01:18:51I don't know.

01:18:52Whatever.

01:18:53I don't know.

01:18:54Not good.

01:18:55They didn't get chocolate pudding, which is like, I altered it because I thought it was

01:18:57really gross.

01:18:58I guess it just didn't meet the challenge.

01:19:00So, I don't know.

01:19:03Bakers, for your first outing without your team, you all really can be proud of what you

01:19:07did.

01:19:08Especially you, Ashley.

01:19:09Because you're showing in the chanty, you've moved directly to the finale.

01:19:14Now, as for the main heat retro ingredient challenge, two of you hit a very nostalgic

01:19:19chord with our judges.

01:19:23Charles.

01:19:24Yay.

01:19:28When I heard my name, it was like this huge relief.

01:19:30You chose mandarin oranges, and they served you well.

01:19:37And?

01:19:39Good luck, you guys.

01:19:41Tarek.

01:19:44Good job, Biden.

01:19:46How many years ago were you eating canned peaches in a cafeteria?

01:19:50Three?

01:19:51Like, less than one.

01:19:53Well, your familiarity with them showed.

01:19:55Good job, Tarek.

01:19:58But only one baker's retro ingredient dessert brought it all together.

01:20:03And that baker is...

01:20:08Tarek!

01:20:13I was so surprised that Charles didn't beat me.

01:20:16Really?

01:20:17Good job, buddy.

01:20:18Yeah!

01:20:19Really!

01:20:20So proud of myself, because I totally redeemed myself from the gelatin-based dessert challenge.

01:20:25Congrats!

01:20:27This is such, like, a good confidence boost for me.

01:20:30You are joining Ashley in the finale.

01:20:32That's a big deal.

01:20:36Charles.

01:20:39I'm at number two again.

01:20:41Your top two placement landed you a spot in the finale.

01:20:47Thank you, thank you.

01:20:49And another baker also did well enough to join you.

01:20:55Chase.

01:20:59Congratulations.

01:21:02Okay.

01:21:03That obviously leaves Giancarlos and Nico.

01:21:06Please step forward, guys.

01:21:07I would be devastated if I went home right now.

01:21:14To be so close to the finale and to go home now would be heartbreaking.

01:21:17John Carlos.

01:21:18The pineapple curd in your tart was overset.

01:21:19And the jam was a little too sweet.

01:21:20Nico.

01:21:21The hazelnut overwhelmed your chocolate pudding flavor.

01:21:22You both had a rough day today.

01:21:23But unfortunately, the baker leaving us today is...

01:21:24John Carlos.

01:21:25John Carlos.

01:21:26John Carlos.

01:21:27Oh my God.

01:21:28Oh my God.

01:21:29Oh my God.

01:21:31Oh my God.

01:21:34Oh my God.

01:21:35You're going to be so much.

01:21:37Oh my God.

01:21:39I know he's so much.

01:21:40I don't have words, it's not just because I don't speak English properly, but I really

01:22:08don't have words to measure how proud I am about my journey.

01:22:13I just want to say one thing, never stop making this show because I used to be a little boy

01:22:22in Brazil with no hope, no dreams.

01:22:26I changed my life.

01:22:28I have a career.

01:22:29I worked so hard.

01:22:31Being in this village, it's my lifetime dream.

01:22:36Thank you so much.

01:22:37It just means a lot to me.

01:22:38I will never forget.

01:22:40For real.

01:22:42I need a family hug, please.

01:22:45I'm really going to miss Giancarlos.

01:22:47He brought so much fun, energy and good aura into the kitchen.

01:22:51Love you.

01:22:54Bye.

01:22:55Bye.

01:22:56I love you.

01:22:58This experience was great for me.

01:23:05Bye.

01:23:07OK, bakers, shake it out, because this is a big moment.

01:23:12You are the final five.

01:23:17I am stoked that I am making it into the finale.

01:23:22I am really, really happy and proud of myself.

01:23:25Because if you thought today was tough,

01:23:28oh, just wait until you see what we've got in store for you.

01:23:32Give me eggs in the kitchen.

01:23:33Great round, everyone.

01:23:35Thank you so much.

01:23:36Next on Holiday Baking Championship,

01:23:38it's finale time in the Holiday Village.

01:23:41In a Holiday Baking First, the bakers trade time

01:23:45five minutes for ingredients.

01:23:47And Naughty and Nice come together in the biggest bake of all.

01:23:51And the Holiday Baking Champion is

Holiday Baking Championship - Season 12 Episode 07- Retro Christmas

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