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00:00:00This is the work of a cold, calculating assassin.
00:00:05Previously on the Ultimate Baking Championship,
00:00:0916 of America's elite pastry chefs took on the four basic tastes.
00:00:13Bitter in a great way.
00:00:1512 survived, led by Molly.
00:00:18This is reckless.
00:00:20Next, they created personal desserts,
00:00:23and once again, Molly was at the top of the leaderboard.
00:00:27And Alberto managed to escape the final cut in the kitchen.
00:00:30Thank you, chef.
00:00:32I'll make you, bro.
00:00:48Welcome back, chefs.
00:00:50Your skills and talents have propelled you into the top ten.
00:00:54But from this point forward,
00:00:56the challenges are going to be getting increasingly more difficult.
00:00:59And each day, the chef with the lowest score will be eliminated.
00:01:04Oh, boy.
00:01:05Yeah, it's getting tough.
00:01:07So, in the Ultimate Baking Championship kitchen,
00:01:09you're only as good as your next dessert.
00:01:12So, we begin each day by wiping the slate clean.
00:01:21I don't know what you're talking about.
00:01:23We're all got to climb right back up.
00:01:26Over the course of this competition,
00:01:28we're going to test your command of every skill required of a baking master
00:01:31in the Skills Challenge.
00:01:34Here we go.
00:01:35Today, we'll put your ability to modernize to the test.
00:01:40For your Skills Challenge, you must show the judges
00:01:42how you can experiment with new flavors
00:01:44and techniques to reinvent a classic dessert.
00:01:47Wow.
00:01:47The leaderboard will assign you a timeless classic.
00:01:50You'll then have to use your cutting-edge baking science
00:01:52to transform it into an elevated dessert.
00:01:55Okay.
00:01:56Let's see what the leaderboard has to say.
00:01:58Let's go.
00:01:59All right.
00:02:00I like both those.
00:02:02I get red velvet cake.
00:02:06And I am really disappointed, to be honest with you.
00:02:09I just don't even like this dessert.
00:02:11The judges will award a total of 20 points to each chef
00:02:14based on flavor, execution, and technical difficulty.
00:02:18By now, you're aware how important it is to start off
00:02:21with a big win in the Skills Challenge.
00:02:23But, chefs, there's one more ingredient to this challenge.
00:02:26Oh.
00:02:27What is this?
00:02:28Now, of course, you already know Duff Goldman
00:02:30is your permanent judge.
00:02:31But we do have a special guest judge for today.
00:02:35He's a pastry chef, a chocolatier.
00:02:37Oh, my gosh.
00:02:38And he runs the prestigious Pastry Academy of Las Vegas.
00:02:44His mind-blowing edible creations
00:02:46are seen by millions of fans on social media.
00:02:50Are you sweating?
00:02:51Please welcome Omri Guichon.
00:02:54Oh, my gosh.
00:02:57Oh, my gosh.
00:03:03To be quite honest, my heart skipped a beat a little bit.
00:03:06Not only is he pleasing to the eyes,
00:03:08but his dessert is very, very, very legendary.
00:03:13I mean, the fact that he's a guest judge is...
00:03:16It just leaves me speechless.
00:03:18Chef, welcome.
00:03:19Good to see you.
00:03:19Good to see you.
00:03:20Oh, my God.
00:03:21I can't believe this.
00:03:22For me, what's most important today,
00:03:24how do you bring your own craft, your own skills,
00:03:26all the while keeping the essence of what it is?
00:03:30Fun, right?
00:03:32No pressure.
00:03:33No pressure at all.
00:03:34All right, chefs.
00:03:35You have two hours.
00:03:37Take the essence of an ordinary dessert
00:03:39and use it to create an extraordinary modern masterpiece.
00:03:42I can't believe Omri Guichon's right here.
00:03:44And that time starts now.
00:03:47Go!
00:03:48Oh.
00:03:50One, right behind.
00:03:52Coming through.
00:03:53All right.
00:03:54Coming through.
00:03:54It is surreal and intimidating to be baking
00:03:57and making food for Chef Omri Guichon,
00:04:00but I love modernizing desserts.
00:04:02It's something that I do very often.
00:04:03All right, so I'm going to show you.
00:04:05We're going to be doing the cherry blossom dish.
00:04:07I own a modern French bakery.
00:04:10They always say don't use chocolate in the water,
00:04:12but it's not true.
00:04:14I went to school for physics originally.
00:04:15I'm a big science nerd.
00:04:17I love mixing and matching.
00:04:18Science and baking and, like, creating something new.
00:04:22Full-on living for this right here.
00:04:28Chef Robert, this is right in your wheelhouse.
00:04:30Right in my wheelhouse.
00:04:31I mean, you have it.
00:04:32It's written all over your body.
00:04:33I'm comfortable with this.
00:04:34Okay.
00:04:35I was assigned a peach cobbler.
00:04:37So I'm going to do a modern peri breast.
00:04:39Oh, yeah.
00:04:40But put it, infusing it like a peach cobbler would.
00:04:42Going French dessert, going French classic with, yeah, Mario is, yeah.
00:04:46It's a choice.
00:04:47I'd say it's a choice and it's a gamble for sure.
00:04:49Coming out swinging this one.
00:04:51A classic peach cobbler.
00:04:53You have your streusel or biscuit topping.
00:04:54That's going to be my patechi batter.
00:04:56Okay.
00:04:56I'm going to set some jam with some pectin.
00:04:58It's a little modern technique.
00:05:00It's going to taste peachy.
00:05:01It's going to give it texture.
00:05:01I'm going to be doing popping chocolate.
00:05:03I mean, it's these crystallized rocks that they pop in your mouth.
00:05:06Yeah.
00:05:07So just like you would get the texture of a peach cobbler, I want it to pop as they break
00:05:11into it.
00:05:11I want to make a peach whipped cream.
00:05:13And a tempered chocolate decor to go on the top.
00:05:16Roll the sleeves up.
00:05:17Let's go.
00:05:18All the chemistry comes out.
00:05:19Great.
00:05:19Thank you, Jesse.
00:05:20Good luck, man.
00:05:23I also want to bring a unique modern technique, little peach caviar pearls.
00:05:30Right now, Robert is doing caviar.
00:05:32What he's probably doing is dropping tiny bits of liquid that have been thickened with agar-agar
00:05:38and dropping it into very cold oil.
00:05:40It creates a chemical reaction that kind of set it on contact.
00:05:44Then later, you just strain it, rinse it.
00:05:47And it's a very fun way to bring vibrant color and encapsulate flavor.
00:05:52This is my wheelhouse.
00:05:53I'd be very disappointed if I didn't do well.
00:05:55So I really want to impress the judges and Amari above all.
00:06:05I'm very nervous because chocolate, lava cake, there is a chef of Amari.
00:06:12So usually, the lava cake is a warm, oozing chocolate mini cake.
00:06:18So what I'm going to do is change the chocolate oozing element with a raspberry one.
00:06:23So it's going to be the chocolate mousse with the raspberry spedification.
00:06:27And on the bottom of it, it's going to be sitting a mini chocolate cake.
00:06:32Spedification is a chemical reaction that creates an armor around the liquid.
00:06:37So when you break into it, hopefully, it's going to be oozing.
00:06:47I need Jesus in my life right now.
00:06:49This is very stressful.
00:06:50Oh, my goodness.
00:06:51Hello.
00:06:52How are you?
00:06:52Good to see you again.
00:06:54I'm very stressed out right now.
00:06:55Are you really?
00:06:56Talk to me.
00:06:56How come?
00:06:57Well, I got a challenge on a cookie that I've never in my 20-some years pastry career done.
00:07:06The Italian rainbow cookie.
00:07:08So how are you going to make sure that this thing actually tastes the way it's supposed to taste?
00:07:13Traditionally, I guess, it's layers of cake.
00:07:16And then it gets finished with chocolate.
00:07:19So what I'm going to try to do today is try to capture that almond flavor by doing a Bavarian
00:07:25cream that I flavor with a little bit of almond.
00:07:28So I'm going to make the traditional almond-based cake.
00:07:31So that one is going to be red.
00:07:32And then I'm going to top it up with some whipped cream and try to spray it green.
00:07:36And then for the chocolate decor, I'm thinking about making a few little twigs.
00:07:40Okay.
00:07:40So I'm going to give him my all and that's it.
00:07:43That's all I can do.
00:07:44I'm very driven, very goal-oriented.
00:07:47But I will say that having my son as well is a massive motivation because I really want to make
00:07:54him proud.
00:07:54And show my son that you can get out of your comfort zone and win it.
00:07:59In you go.
00:08:0290 minutes, chefs.
00:08:03Head into the oven.
00:08:09Right now, I'm watching out for Molly over here.
00:08:13First place in the skills and first place in the master.
00:08:16Am I going to let them beat me?
00:08:18No way.
00:08:20I got, drumroll please, red velvet cake.
00:08:23I think I'm going to keep it kind of simple.
00:08:25I mean, it's not an overly complicated dessert.
00:08:27There's two really big main components, cream cheese and cake.
00:08:30We're going to go layers of red velvet.
00:08:32I'm going to do cream cheese and fromage blanc mousse, which is a French cheese that's really, really tangy.
00:08:38For the decor, I'm planning on doing a white chocolate garnish.
00:08:41But again, I think for this challenge, the last two, I've kind of gone big or go home.
00:08:45And for this one, the dish itself is really simple.
00:08:49So there's no need to make it more than what it is.
00:08:51Where's reckless Molly at?
00:08:53She's confused us.
00:08:54So I just...
00:08:55You left her at home.
00:08:56I left her.
00:08:58This is the one I really didn't want.
00:09:00Reckless Molly is dead.
00:09:06So I got carrot cake, which is a cake I never do, because I don't like carrots.
00:09:11And it's going to be very challenging.
00:09:14I'm actually going to make a traditional carrot cake, which I'm going to cut in cubes to make
00:09:20it look nice.
00:09:21Instead of making a cream cheese frosting, you know, with a lot of powdered sugar, I decided
00:09:26to make a cream cheese mousse, just so much lighter and less sweet.
00:09:30Also, I'm just caramelizing some walnuts.
00:09:34And then, to elevate it, what I'm doing is like carrot juice, caviar.
00:09:39This is going to take me to the number one.
00:09:43I wish.
00:09:45I wish, I wish.
00:09:46Chefs, just one hour left.
00:09:51Hello, beautiful.
00:09:54I'm going to jump on my spherification, hopefully it comes out.
00:09:57It's supposed to be liquid inside of it, until you cut it.
00:10:03Oh no.
00:10:05I'm breaking it.
00:10:07This is terrible.
00:10:09Spherification is the most important element.
00:10:11If I don't have it, I'm left without any using element for my lava cake.
00:10:18Let's try this again.
00:10:22It doesn't look like it's working.
00:10:25That's leaking.
00:10:26That's not good.
00:10:27That is not good.
00:10:28Oh my God.
00:10:32I need to get my spherification done.
00:10:34I think I put probably like 0.2 grams less of what I should have put on algae.
00:10:41So it kind of like leaked a little bit.
00:10:44Not all of them, but some of them.
00:10:46So I hope it's going to be enough for it to be contained.
00:10:50Otherwise, you're going to see it's going to start to leak out of my dessert when I plate
00:10:53it.
00:10:54And that's going to be terrible.
00:10:55It's, that's going to be very bad.
00:10:58Everybody, 45 minutes.
00:11:0045 minutes?
00:11:01Yes.
00:11:0345 minutes.
00:11:04Time is starting to like fly away.
00:11:11Bananas forks usually, you know, it's with crepes or something along the lines of that.
00:11:14So I have a crepe-like cake.
00:11:17Traditionally, you have the orange zest.
00:11:18And in this case, I'm pouring over orange juice.
00:11:21And then I'm caramel poaching some bananas.
00:11:25Right now, I'm making orange pearls.
00:11:28This is an orange gel set with agar.
00:11:31I dip it in liquid nitrogen, so it would set into like a orange gummy.
00:11:35So it's a technique that I don't think a lot of people do.
00:11:37In addition, I'm also going to be doing whipped creme fraiche and candied toasted macadamias.
00:11:43So I'm coming full throttle on the modernization.
00:11:51Pecan pie is really sweet, really indulgent, really heavy on the corn syrup.
00:11:57There's not that much into it besides just a tart shell, pecans, and corn syrup in it.
00:12:03So for me, it was, how can I transform this and make it my own?
00:12:06I am going to transform the traditional pecan filling into praline.
00:12:11I'm going to be also doing really thin sublaces.
00:12:15When we talk about pecan pies, always that tart shell.
00:12:18I'm going to be doing pecan cake.
00:12:21Pecan normally served with whipped cream.
00:12:23So I'm going to make a whipped mousse.
00:12:25I'm going to stay true to myself.
00:12:26And if I have to put this on a bakery, if I didn't have one, this is how actually I
00:12:33will make my pecan pie.
00:12:38I'm not traditional at all.
00:12:40I just, I'm like, what are the rules?
00:12:41Okay, great.
00:12:42I'm going to do the opposite.
00:12:45So, pecan pie, I know you usually bake it in the tart shell.
00:12:48We're going to throw that out the window today.
00:12:51What you're seeing here is like a deconstructed tart shell.
00:12:54So it's going to be just the outside, no bottom.
00:12:56Then I'm thinking modern techniques.
00:12:59Something I really love is astronaut ice cream.
00:13:03Little flecks of pecan ice cream that are individually frozen in liquid nitrogen.
00:13:10And then on top, some lightly toasted meringue.
00:13:13So it's going to be very clean on the outside.
00:13:16And then the inside is going to have like, what?
00:13:18There's astronaut ice cream.
00:13:20It's going to bring them right back to their childhood.
00:13:2230 minutes left, chefs.
00:13:2430 minutes.
00:13:24Oh my God.
00:13:27Okay.
00:13:32Chef Alberto, I was nervous for you last time.
00:13:35I know.
00:13:37Barely, barely stayed alive here.
00:13:39I'm so glad the litter board is quite clean.
00:13:42But that doesn't mean I get to forget.
00:13:44And the job now is to make sure I don't do that again.
00:13:47Yeah, yeah, yeah.
00:13:48So I was given strawberry shortcake.
00:13:52So I want to connect it to, like, I love tea parties.
00:13:56I don't do it often enough.
00:13:58So I want to do a canapé.
00:14:00And canapés are usually a little cookie with a cream cheese and caviar.
00:14:04Yeah.
00:14:04Right?
00:14:05So I'm making strawberry shortcake, little canapés.
00:14:08There is some basil and some freeze-dried strawberry in the biscuit itself.
00:14:12I want everything to have a bunch of beautiful color because that's who I am.
00:14:18And I'm going to fill them with strawberry caviar and white chocolate mousse with a tiny hint of basil in
00:14:24it and strawberry gel.
00:14:26I cannot wait to see what you do.
00:14:28Thank you so much.
00:14:28All right, Alberto, thank you.
00:14:29We'll see you.
00:14:34Just sweating bullets here.
00:14:39I just want to be on that top five of that leaderboard today.
00:14:42And I think I can do it with a s'more.
00:14:44I am making a chocolate na-malaka.
00:14:47I use the liquid nitrogen to whip that up.
00:14:50And then I'm going to put that into a mold.
00:14:52I'm going to set that.
00:14:53I'm going to make that graham cracker from scratch.
00:14:55It definitely gives a deeper flavor with that cinnamon and honey.
00:15:00I really want to showcase something that the judges might not think of when they think of marshmallow.
00:15:05So my goal with this is definitely piping it.
00:15:07I'm going to tie this in, like, a really pretty knot.
00:15:11Toast that and kind of put that on top.
00:15:13At a Michelin star restaurant, I think this is something you would absolutely see.
00:15:17Ten minutes, everybody.
00:15:19How's everybody feeling?
00:15:21Not very good.
00:15:26I'm just going to start to assemble.
00:15:27It's going to be very, very delicate.
00:15:29So inside is raspberry.
00:15:32It's verification.
00:15:33And if it's not well done, it's going to start to leak out of the plate.
00:15:38Why did I get this dessert?
00:15:41That's freaking Italian cookie.
00:15:44In my book.
00:15:45How are you doing?
00:15:47Trying not to make a mess on these plates like I'm doing right now.
00:15:50The tart shells are just not sticking together and holding their shape as much as I would love.
00:15:54The astronaut ice cream just wants to escape.
00:15:56I don't know at this point what I can do.
00:15:58And my hands are shaking.
00:16:00Oh, what am I going to do?
00:16:02Two minutes left, chefs.
00:16:04It's just all in the little details.
00:16:13Charal to keep.
00:16:15Ten seconds.
00:16:26Time is up.
00:16:28Time now for the judges to examine your dessert reinventions.
00:16:35I'm super nervous about how it's going to hold up.
00:16:42All right, so judges, the challenge here today is to take an iconic dessert
00:16:45and give it a 21st century makeover.
00:16:48You'll be giving each dessert a score based on flavor, execution, and technical difficulty.
00:16:53So let's begin with Chef Adalberto.
00:16:57I mean, really seriously, who doesn't know Marie Gouchon?
00:17:00I am somewhat kind of scared about what his opinion is going to be.
00:17:05Adalberto, good to see you.
00:17:06I got the strawberry shortcake.
00:17:08This is so stressful.
00:17:10I love brunch of tea parties,
00:17:11and I wanted to turn this beautiful, tiny, little jewel of a shortcake
00:17:16into kind of a canapé.
00:17:18I knew right away it was a strawberry shortcake.
00:17:21The caviar, the best look.
00:17:23They really look like little salmon eggs.
00:17:26They are amazing.
00:17:27You have brought some modern craft to it.
00:17:31I think it's fun and inviting.
00:17:33Thank you, Chef.
00:17:34So I made you a strawberry and basil shortcake,
00:17:38and then on top of that, I made a white chocolate mousse
00:17:40with a tiny hint of basil in it,
00:17:42and strawberry caviar.
00:17:49It really eats like a little bellini with caviar on it.
00:17:52Like, when you eat it, like, it just...
00:17:54Nice.
00:17:54I'm almost expecting fish.
00:17:56For me, the compote itself, I think,
00:17:59could be worked with a little bit more basil,
00:18:02maybe a pinch of salt.
00:18:04But listen, on the whole, a lot better than last week.
00:18:06Appreciate it.
00:18:07Was in trouble last week.
00:18:09By the skin of your teeth, buddy.
00:18:16Chef Casey, hi.
00:18:17Hi.
00:18:17Hi, Chef.
00:18:18All right, so which classic dessert did you get?
00:18:20I had s'mores.
00:18:21Today, I showcased a different variation of a marshmallow
00:18:24tied in a rope, also a honey graham cracker,
00:18:28and then a molded namalaka.
00:18:31I cannot get over the fact
00:18:33that you tied your marshmallow in a knot.
00:18:35It's so creative.
00:18:36I would say I have high expectation for the dessert
00:18:39because not to sound too cliche,
00:18:40but you know how much I love chocolates.
00:18:54You have a perfectly caramelized marshmallow,
00:18:57a beautiful graham cracker,
00:18:58perfectly baked, a good amount of spice.
00:19:01I'm not a big fan of the chocolate.
00:19:04For me, it's a bit dense
00:19:05and a bit underwhelming.
00:19:09I'm very disappointed in myself.
00:19:14Chef Chris, how are we?
00:19:16So I had bananas foster.
00:19:18So I did a soft caramel poached banana
00:19:21with a vanilla sponge soaked in orange,
00:19:24whipped creme fraiche, orange caviar,
00:19:26and some macadamia nuts.
00:19:28Well, there is a lot going on.
00:19:30The presentation is very nice, quite modern.
00:19:33You are showing off.
00:19:35A lot of knowledge.
00:19:43Too many notes.
00:19:45I just think there's so much going on.
00:19:47I find it a little confusing.
00:19:49The banana is perfectly poached.
00:19:51You could have made just the sponge with orange
00:19:54with banana.
00:19:55That's it.
00:19:56And boom, you nailed it.
00:19:58Like you had it.
00:19:59Yeah.
00:20:00These are macadamias?
00:20:01Yeah.
00:20:02Right?
00:20:02I don't know.
00:20:03I don't hate them like I hate hazelnuts,
00:20:05but they're...
00:20:06You hate hazelnuts?
00:20:08I hate hazelnuts.
00:20:11As a Frenchman, I'm offended.
00:20:12I know.
00:20:14Sorry.
00:20:15Sorry about that.
00:20:15As soon as it came out of my mouth,
00:20:16I just lost a friend.
00:20:20All right.
00:20:20Chef Chris, thank you.
00:20:25He's tough, but he's fair.
00:20:27I told you.
00:20:28Yeah, that's exactly what I said.
00:20:33Chef Robert.
00:20:34I have a lot to say about this.
00:20:36I have a peach cobbler,
00:20:38and I wanted to bring that to a Paris Breast.
00:20:41Here's the great news.
00:20:42You have an American and a Frenchman
00:20:44here at the table right now.
00:20:45I'm going to get it for both sides now.
00:20:48I love Paris Breast,
00:20:49so I know exactly what it should taste like.
00:20:52I'll say more later.
00:20:55I'll say more later.
00:20:57So this Drussel is milk chocolate
00:20:58with some of the culinary crystals,
00:21:00so it kind of gives a little pop and some texture.
00:21:07When I heard you were making a Paris Breast,
00:21:09I was not a big fan.
00:21:11I don't know.
00:21:11I just didn't...
00:21:12I couldn't picture it in my head,
00:21:13but I think it works.
00:21:15I think it's actually very good.
00:21:16Wow.
00:21:18Because your shoe is just baked,
00:21:20it's not on the baked,
00:21:21it's just baked because it didn't deflate or anything,
00:21:24it gives that texture of a sponge
00:21:26that you kind of want in a peach cobbler.
00:21:28I think the praline was genius.
00:21:30Those little crunches here,
00:21:32not only ties to the Paris Breast,
00:21:34which has traditionally praline,
00:21:36but it gives me some texture.
00:21:37Popping candy.
00:21:38I think that's a nice little surprise.
00:21:40I like a little surprise.
00:21:41I'm full of surprises.
00:21:43Well done.
00:21:47Chef Florencia.
00:21:49She always looks so nervous.
00:21:51I got the chocolate lava cake.
00:21:53I made a classic chocolate cake.
00:21:56I put it as a base,
00:21:57and then I did a chocolate lava cake mousse,
00:22:01and inside there is a spherification of a raspberry.
00:22:05Oh, look how pretty that is.
00:22:07I love the drama and the tension that you bring
00:22:10and the way that you plate.
00:22:11We almost give the impression of it floating in the plate.
00:22:15It's actually very well done.
00:22:16That's a looker.
00:22:17Let's see if it's a taster.
00:22:18The most iconic part is you should be able to cut through
00:22:21and everything should start oozing out, right?
00:22:24Yes.
00:22:25Hopefully, yeah.
00:22:27Should we try?
00:22:28Let's do it.
00:22:29Let's see what happens.
00:22:32I know the tension.
00:22:44Here we go.
00:22:48Is it oozing?
00:22:50There it goes.
00:22:51Look at the oozing.
00:22:52There it goes.
00:22:52It's oozing.
00:22:53There you go.
00:22:53There you go.
00:22:54Nice.
00:22:54It's in there.
00:22:56Nice.
00:22:56This is really good.
00:22:57I really like the way that you replaced
00:23:00the chocolate that oozes out
00:23:02with the raspberry that oozes out.
00:23:03I thought it was really smart.
00:23:04And it makes all the chocolate flavors more interesting
00:23:06to have that acidic raspberry.
00:23:09In terms of the essence of the lava cake,
00:23:12I'm very pleased.
00:23:13Thank you so much, chefs.
00:23:16I'm very proud of it.
00:23:17Yeah.
00:23:22I got the carrot cake.
00:23:24So we have the actual carrot cake cubes,
00:23:27cream cheese mousse with caviar of carrot
00:23:31and caramelized walnut.
00:23:34It's definitely a much more modern approach
00:23:37to a carrot cake.
00:23:38But what I like about it,
00:23:39I still see the authenticity of what carrot cake is to me.
00:23:43I think it's kind of an ongoing joke
00:23:45where French people don't like veggies and desserts,
00:23:47but let's do this.
00:23:53It's sweet.
00:23:54It has a note of savory, of nutty,
00:23:57and I think the spices makes it very interesting.
00:24:00The carrot caviar,
00:24:02besides just being kind of cool
00:24:04and it's a neat technique,
00:24:06I think you've really added something to the carrot cake
00:24:08because it gives such a concentrated punch
00:24:12of carrot flavor.
00:24:14Someone who makes me like carrot cake,
00:24:15it's a big deal.
00:24:17Yeah, really.
00:24:18Oh, that's amazing.
00:24:21Chef Rochelle, good to see you.
00:24:23Hi.
00:24:24I got key lime pie.
00:24:25I deconstructed it quite a bit.
00:24:28I did a graham cracker shelf
00:24:31and then I made key lime pie astronaut ice cream.
00:24:35I want this guy.
00:24:37I want a circle.
00:24:38Yeah.
00:24:38You know, with that space in there,
00:24:40it kind of like takes you out of it.
00:24:42Yeah.
00:24:42Also, there's like a good amount of key lime base
00:24:46sort of going out the sides a little.
00:24:49I understand.
00:24:55The astronaut ice cream is so key limey,
00:24:59that's cool.
00:25:00If you keep working on the presentation,
00:25:02it could be a very good dessert.
00:25:04Awesome.
00:25:05Thank you, guys.
00:25:10You made it.
00:25:11It didn't go as bad as I thought.
00:25:11You did it.
00:25:15Chef Aurelia, hi.
00:25:17I have the Italian rainbow cookie.
00:25:21Never in my life have I made one.
00:25:24How did you modernize this?
00:25:26Well, I basically changed
00:25:28the whole entire presentation of it.
00:25:31Yes, you did.
00:25:31I did a sponge cake with almond.
00:25:36The white is a vivarian,
00:25:37and I topped it off with a vanilla chantilly
00:25:40and chocolate for the traditional dessert.
00:25:45I like it, and I think you went very creative on it.
00:25:49What I love about it, first of all,
00:25:51the visual, you can't miss it, right?
00:25:53It's Italian on the plate.
00:25:55You're elevating, making it much more fine dining.
00:26:07Everything is very one texture.
00:26:10You get just a little bit of that almond extract in the cake.
00:26:13You get just a little bit of that raspberry.
00:26:15But none of the flavors are super interesting.
00:26:17You know what I mean?
00:26:18It just doesn't, like, there's nothing about this.
00:26:20I'm like, whoa, that's crazy.
00:26:22I can't believe you thought of that.
00:26:23But thank you so much.
00:26:31That was tough.
00:26:32That was tough.
00:26:37Juan, good to see you.
00:26:39Hello, good to see you, chefs.
00:26:41So this is my version of a pecan pie at the bottom.
00:26:45We're going to have a pecan sablee.
00:26:47Then we're going to have pecan cake.
00:26:49Then we also have a pecan praline.
00:26:50And then on top of that, a vanilla whip.
00:26:53In a weird, bizarre world, this does look like a pecan pie.
00:26:58Yeah.
00:26:58The way that you kept the pecans on top, you know,
00:27:01and, like, you were really thinking about sort of the composition of a pecan pie.
00:27:06Visually, it is a beautiful, modern dessert.
00:27:17Everything is there.
00:27:18The sensation of the gooeyness has been replaced by a praline piquant.
00:27:22You get the piquant.
00:27:22You get the sweetness.
00:27:24You have a beautiful sablee.
00:27:26It gives you the perfect crunch.
00:27:28It's a beautiful, well-crafted dessert.
00:27:31Thank you so much.
00:27:32Thank you, Juan.
00:27:33Wow.
00:27:34Right now, this guy is showing me that he's good at everything.
00:27:38So, to be honest, it's going to be a very tough competition with him.
00:27:42Crush the baby.
00:27:43I know.
00:27:44I know.
00:27:45I know.
00:27:48Chef Molly.
00:27:51I'll tell you what.
00:27:52I see that, and I don't see Molly.
00:27:55No.
00:27:56I know.
00:27:57I was assigned red velvet cake.
00:27:59But instead of cream cheese icing, I did a fromage blanc and cream cheese mousse.
00:28:04And then I finished it with a white chocolate garnish.
00:28:07Molly, one of the things I love about you is how just reckless you are.
00:28:13And now you had to update a red velvet cake, and you gave me a red velvet cake.
00:28:19And I'm a little mad.
00:28:29It is a perfectly executed red velvet cake.
00:28:34Okay.
00:28:34With a tiny twist.
00:28:35It is not revisited.
00:28:38Sure.
00:28:39It's a skills challenge.
00:28:40It matters.
00:28:41Right.
00:28:41It really matters.
00:28:43And, like, this is not the time.
00:28:45Like, don't play it safely.
00:28:46Yeah.
00:28:46If you go down, you go down standing up.
00:28:49Thank you, guys.
00:28:50Thank you, Molly.
00:28:50Thank you so much.
00:28:54Has she done well in prior challenges?
00:28:57Okay, so she won the last day.
00:29:01I would have not guessed that.
00:29:03I just, like, while I was sitting there, I knew it was coming.
00:29:06I'm really emotional, so I'm going to cry.
00:29:08No, no, no, no, no, no, no, no.
00:29:11I'm just mad at this stuff.
00:29:12But, yeah, no, it's a bummer.
00:29:14But it's okay.
00:29:15I just played it too safe.
00:29:16It really tripped me up.
00:29:17And I also hate that cake, so.
00:29:25Chefs, you breathe.
00:29:26New life into some old favorites.
00:29:29And your dessert transformations demonstrated a very high level of ingenuity.
00:29:32A perfect score in this round is 20 points.
00:29:35So let's see who got the top score.
00:29:44Chef Juan.
00:29:47Kudos.
00:29:4818 points.
00:29:49It's almost a perfect score.
00:29:52Now, let's see the rest of the scores.
00:29:56Anticipation is killing me.
00:30:01Clément, 16.
00:30:04Robert, 14.
00:30:05I'll take third, baby.
00:30:07I'll take third.
00:30:07Florencia, 13.
00:30:10Adalberto, Christopher, and Molly, 11.
00:30:14That means you're all tied in fifth place.
00:30:19Rochelle, 10.
00:30:22Casey, 9.
00:30:26Aurelia, 7.
00:30:30Rochelle, Casey, and Aurelia, you're down, but you're not out.
00:30:34Because your place in this competition is determined by today's total score.
00:30:38So that means you'll have to amass a lot of points in the master challenge.
00:30:42Let's talk about that right now.
00:30:44You're going to focus on a dessert that's both modern and trendy.
00:30:48A geometric layered mousse cake.
00:30:52Okay.
00:30:53Wow.
00:30:53The perfect angles and layers required for this dessert make it among the most difficult
00:30:57to produce.
00:30:58To inspire you creatively, we've got 10 different themes.
00:31:03My heart's in my stomach.
00:31:05Oof.
00:31:07Here we go.
00:31:09Oh.
00:31:10There's a lot going on there.
00:31:11Okay.
00:31:11Let's randomly match up each chef to a theme.
00:31:16I wonder which one I'm going to get.
00:31:19Yum.
00:31:20Very fun.
00:31:21Chefs, one little change for this upcoming master challenge.
00:31:25The judges will be tasting each of your desserts blind.
00:31:29That means they will not know who baked which dessert.
00:31:33A perfect score in this round is 30.
00:31:36You have two and a half hours to dazzle us with your version of a geometric layered mousse.
00:31:41Cake.
00:31:41And that time starts now.
00:31:46Let's get this coming through.
00:31:49All right.
00:31:56I, you know, I'm in those bottom couple spots of the leaderboard.
00:32:00Wouldn't say I'm the most thrilled about it, but I know today I'm going to be able to make
00:32:03a comeback here.
00:32:05I've been assigned Smoky and Mysterious, so I am going to be smoking the sugar here.
00:32:10I think it's going to add a nice element to all of the components in the entremet.
00:32:15You know, it does take some time, but I'm hoping here, doing this right away, I'm going
00:32:20to be able to incorporate that.
00:32:24The inserted layers are going to be a cherry compote, a smoked caramel layer, and then a
00:32:30cocoa de croce cake.
00:32:32For my geometric shape, I'm planning to use this really cool mold that kind of have these
00:32:37jagged pieces, really make it look kind of out of this world.
00:32:40The smokiness and the mystery are really going to shine here, and I'm still in this game.
00:32:56Michelle, we need this one.
00:32:57Yeah.
00:32:58We need this one big time.
00:32:59Yeah, we do.
00:33:00Looking at you right now in the sixth spot on the leaderboard.
00:33:03I'm taking too many risks.
00:33:04You are.
00:33:04I think so.
00:33:05I'm like, okay, let's tamp it down a little bit.
00:33:07So I got ombre and light, so we're going to make a moose cake a little darker on the bottom,
00:33:11and then it kind of gets lighter at the top, both flavor and texturally.
00:33:17Okay.
00:33:17We're going to do a raspberry puff quinoa crunchy base.
00:33:21Whoa.
00:33:21Raspberry jelly, a sponge cake that's going to be soaked in a little bit of raspberry syrup,
00:33:26so it's a little ombre.
00:33:28And then I'm working on right now, which I should taste, white chocolate mousse, which
00:33:32is the main part of my entremet.
00:33:34How is it?
00:33:36Oh, it's so good.
00:33:37I love white chocolate mousse.
00:33:38Yeah, and I infused it with a little bit of vanilla bean and bay leaves.
00:33:41Oh, interesting.
00:33:42Yeah, and I think it's going to go really nicely with the raspberry, kind of like that
00:33:45earthiness that you get when you just pick a raspberry off the bush.
00:33:49To decorate, I'm going to spray the cake ombre.
00:33:52It's going to look like a big raspberry.
00:33:55Your mind, I think, is in a good spot.
00:33:57Just kind of reel it in.
00:33:58Yeah, reel it in.
00:33:59Do something unbelievable.
00:34:00This is going to be great.
00:34:05If I were to say any of them, floral and delicate would not be who I am.
00:34:08Um, just my personality.
00:34:10Uh, but, you know, I'm excited to see where it goes.
00:34:13So I'm doing elderflower with apricot and pistachio.
00:34:16I'm making a pistachio financier, an elderflower mousse with apricot gelée and pistachio streusel
00:34:22around the outside.
00:34:23So I'm going to use a mole for the mousse that looks kind of like a pillow to represent the
00:34:28idea of delicateness.
00:34:29But because I also have floral, I'm going to have some chocolate vines coming up the
00:34:33side of it.
00:34:33And then pearls that look like dew.
00:34:37So I'm actually going to take some of the petals.
00:34:39And I have an elderflower gelée.
00:34:40And I'm going to pour the elderflower gelée over them so they're going to be see-through.
00:34:43Are you making a flower bouquet on the top?
00:34:47Yeah, I went out and picked some flowers already.
00:34:49So you can't just take the plant over there next to...
00:34:51I might just take the plant from the back.
00:34:53Yeah, no one will know.
00:34:55Chefs, two hours remain.
00:34:56Two hours, baby.
00:34:57Two hours.
00:34:57Woo!
00:34:59So let's go.
00:35:00Hurry up.
00:35:02My worst enemy right now is time.
00:35:04All right, Aurelia.
00:35:05We're at the bottom of the leaderboard.
00:35:07I know.
00:35:07I know.
00:35:08I know.
00:35:08It's tough.
00:35:11I'm giving it my all.
00:35:12So hopefully I can bounce back.
00:35:14So I got botanical and boozy.
00:35:17So I decided to do a raspberry rose mousse with a berry sponge cake and a crispy fouillotine
00:35:26on the bottom and elderflower cremeux.
00:35:30So yes, it'll be boozy, but more botanical flavor in there.
00:35:34I'm selecting a mold.
00:35:36That's very, very geometric.
00:35:37And I'm going to decorate it with chocolate leaves.
00:35:41So let's see.
00:35:41That's good.
00:35:41I have a feeling this is going to be the one where you shine.
00:35:43What do you think your son will be thinking watching this?
00:35:49That's a good question.
00:35:51I don't know.
00:35:51I mean, he definitely thinks that I'm like the toughest lady.
00:35:57So what's he doing?
00:35:58Yeah.
00:35:58Well, you got to be very mentally tough to be in this kitchen.
00:36:01Absolutely.
00:36:01And you are that.
00:36:03So I can't wait to see what you do.
00:36:04I can't wait.
00:36:05All right, Aurelia.
00:36:06I'm still in this.
00:36:07I still got it.
00:36:08So watch out.
00:36:18Juana, how are you feeling?
00:36:20I mean, I'm happy that I'm on the top right now, but you know how it is.
00:36:25This is not easy.
00:36:25Like anything can happen at any time.
00:36:28And then I can also be on the bottom.
00:36:31And I don't want that to happen.
00:36:33I got earthy and elegant.
00:36:35I'm not going to play safe.
00:36:37I'm using really unique flavors that sometimes tend to be a little bit out of the ordinary,
00:36:44like malted milk.
00:36:45So malt comes from barley.
00:36:47And when you toast the malt powder, you ended up with this like really nice caramelized earthy
00:36:54notes.
00:36:54I am making a roasted malted mousse, almond cake.
00:36:58I'm going to have a roasted almond paliné with an intense vanilla creme.
00:37:02My decorations, I was like, why would I use them more when I can actually make this geometrical
00:37:08form and make it my own?
00:37:11I'm going to actually sculpt dunes like really earthy.
00:37:15And then we're going to be putting a chocolate decor around just to give that elegance.
00:37:19I'm just putting so much pressure on myself to like really stay on the top.
00:37:2590 minutes left.
00:37:26There I go.
00:37:30Good.
00:37:31Everything is in the place now.
00:37:32We're good.
00:37:33Do you have your cake belt?
00:37:34It's all done.
00:37:35I wanted to get it in there as fast as possible because I'm so concerned on how long it needs
00:37:40to set and freeze.
00:37:41I know.
00:37:44I'm behind.
00:37:45This needs to go in the freezer right now.
00:37:48I'm going to have to really, really pick up the pace.
00:37:51I need to get up on that leaderboard.
00:37:53I need to.
00:37:54I mean, like, that's, I need to.
00:37:56It's not so much how much I want to.
00:37:58It's, I just need to.
00:38:02OK, it's going to be OK.
00:38:04It's going to be OK.
00:38:05You got this.
00:38:07Let's hope that this mousse gets to freeze because otherwise it's going to be tough.
00:38:12It's going to be tough.
00:38:14Oh, my God, the pressure.
00:38:24So I got bright and citrusy.
00:38:27I love to work with lemons.
00:38:28So I'm deciding to go with lemon and yuzu.
00:38:31I love this combination.
00:38:32So I'm making a lemon poppy seed cake, a white chocolate crunch, a yuzu jelly, and a lemon
00:38:39mousse.
00:38:39I'm using a geometric silicone mold made a lot of chocolate shapes.
00:38:45So right now I'm doing a little surprise.
00:38:47So actually I want to make a lemon.
00:38:50So this is the mousse.
00:38:52This is the actual same cake, but will be the lemon shape.
00:38:55So right now I'm trying to shape the lemon.
00:38:58I'm going to have velvet spray.
00:39:00This is going to give this lemon effect.
00:39:03Beautiful.
00:39:10I have a lot of pressure on myself to do well.
00:39:13I feel like I have something to prove given the poor performance and my skills challenge.
00:39:17But it's something that lights that fire in me.
00:39:20I feel inspired again.
00:39:21I feel totally different than I did earlier in the day.
00:39:24I have citrus and celestial.
00:39:27And for this I'm going to have main ingredients be multiple, multiple kinds of citrus that
00:39:31all kind of go together.
00:39:32Calamansi, lime, lemon, orange.
00:39:35And then I put it in a mold that sort of looks like a sun.
00:39:37And then on top I'm going to do a chocolate ring and I'm going to pile all the planets in
00:39:41the middle like a little solar system with a little citrus salad.
00:39:44As we all know, Amari Gushan is in the house and I know that if I'm going to put chocolate
00:39:50in front of the Chocolate Master, it has to be absolutely perfect.
00:39:53I'm not as concerned about like the flavor because they said I nailed that, but more just
00:39:57bringing back the design.
00:39:58That's really what they want to see.
00:39:59Clean and too safe.
00:40:01Exactly.
00:40:01I think in a competition like this, we can't play it too safe.
00:40:03Yeah, I know.
00:40:04It's going to come to bite us in the butt.
00:40:06Chefs, you have one hour left.
00:40:09What do you have?
00:40:10I have earthy and nutty.
00:40:12This is very much something I feel like I do well.
00:40:15I like how adventurous I can get with it.
00:40:18When it comes to nutty, I'm not going to give the judges what they expect.
00:40:20I feel like the low-hanging fruit would be almond or hazelnut.
00:40:24I'm going to do black sesame and I'm going to pair it with matcha, which is earthy.
00:40:27The black sesame is nutty and then some blackberry to really bring out that earthiness and nuttiness
00:40:33on the inside.
00:40:34Then on the top, I'll be garnishing it with matcha soil.
00:40:37Some dark chocolate vines as well and buttercream blackberries.
00:40:40I can't wait for the surprise nuttiness on the inside.
00:40:43There's no nuts in this, yet it's a nutty dessert and I cannot wait to show that off.
00:40:50Chef Alberto, you must have been happy finding out the combination you had for your mousse cake.
00:40:55It just screams Cuba.
00:40:57It screams tropical.
00:40:58That was a lucky, lucky, lucky thing.
00:41:01Tell me about this.
00:41:02Boussey and tropical.
00:41:03So, what do you think?
00:41:04Cuban, huh?
00:41:05Yeah.
00:41:06Mojito.
00:41:07Oh!
00:41:07So, I'm making a blueberry mojito jelly and mango mousse and spice dacuaz, milk chocolate,
00:41:13streusel as the base for the cake.
00:41:15Even though I'm not like a hard drinker.
00:41:17It's not going to be boozy, but it's going to have alcohol.
00:41:20And I'm making it look like oceans and waves.
00:41:24I'm going to make chocolate hibiscus flour.
00:41:27And Marie is here, so I have to at least have a little bit of chocolate decoration.
00:41:39Chef Florencia, are we doing more chocolate for the master chocolatier?
00:41:43Yes, I actually got the dark and indulgent.
00:41:45Right now, my cake is in the blast freezer.
00:41:48I'm going to do a brownie base, janduja mousse with a salted caramel cremeau and some crunchy
00:41:55dark chocolate faiatine.
00:41:57Yeah, I guess when you think dark and indulgent, of course, it's chocolate.
00:42:00It has to be.
00:42:01And I'm going to put on top of the cake some chocolate truffles brushed with gold, so it's
00:42:06going to look even more indulgent.
00:42:08I'm filling it up with the flavors that are inside the cake.
00:42:11When they bite into it, they're going to have, like, the cake inside the truffle as well.
00:42:16Maurice here, he's the chocolate master, absolute number one.
00:42:19And I really want to do this chocolate perfect.
00:42:22Chef Florencia is on a mission, people.
00:42:25Watch out.
00:42:27Only 30 minutes left now to finish your mousse cake masterpieces.
00:42:31In a previous competition, I was in a layered mousse cake challenge.
00:42:34I learned that it was all about speed, time management, and how can we forget?
00:42:39I also won that challenge.
00:42:42I go to unmold my mousse cake.
00:42:43I need the entire mousse cake to be set.
00:42:46If not, it's going to look like a disaster.
00:42:50I lost a little bit of it.
00:42:52That's fine.
00:42:52I'll just cover that up.
00:42:54I just need to spray it with my cocoa butter spray.
00:42:58I'm feeling really good about it.
00:43:09It's good.
00:43:12Antrame just came out of the mold, so that's good.
00:43:15What I did is I grabbed straws, cut them in different shapes,
00:43:18and then put them on top so once the antrame is frozen I can just peel them off
00:43:22and then I'd have the really natural geometrical forms of the earth.
00:43:26There's a sculpture over there.
00:43:28I would never.
00:43:29I could never.
00:43:35Oh, my God.
00:43:39It's breaking.
00:43:40It's breaking.
00:43:42It's breaking.
00:43:45This is terrible.
00:43:47It's falling apart.
00:43:50It's falling apart, and no, this is bad.
00:43:55This is bad.
00:43:57You can't.
00:43:58You can't use it.
00:44:04This was a huge risk using this mold.
00:44:10It all disintegrated.
00:44:12It's not cold enough.
00:44:15What am I going to do?
00:44:16I'm going to try to patch up the misery.
00:44:18I mean, it's the whole thing.
00:44:19It looks like misery.
00:44:21I'm going to make it work some way.
00:44:23Somehow, it might not be the best results I want,
00:44:26but you know what?
00:44:26I'm going to finish it.
00:44:27So that's all I can give right now.
00:44:31This is the moment of truth.
00:44:34Chef, did it come out?
00:44:36Chris, it didn't.
00:44:39Not for me.
00:44:41It didn't come out.
00:44:44No bueno?
00:44:45Oh, no.
00:44:46That's no buenÃsimo.
00:44:47Si, si.
00:44:50I was going to make this glaze that's going to look like the ocean,
00:44:53but it's too warm, then it's going to melt,
00:44:56so I have to make the decision to use cocoa spray.
00:45:00Basically, I'm just trying to, like,
00:45:02make this somehow what it's supposed to be.
00:45:06Did yours came out, Chef?
00:45:07The entremé came out for the most part.
00:45:09It did kind of, the corners did not set as well as I wanted them to,
00:45:12but that's what we're going to use the garnishes for
00:45:14to decorate and cover it up.
00:45:1615 minutes left, and the chef,
00:45:18with the lowest total score, will be eliminated.
00:45:24That's not ready yet.
00:45:31I don't know what I'm going to do.
00:45:32I don't know if mine's going to come out, man.
00:45:35I suddenly think liquid nitrogen.
00:45:41So, I'm racing against the clock.
00:45:43My entremé is not freezing.
00:45:45So, I brought in my best friend, liquid nitrogen.
00:45:48It was a little bit of a challenge for me in the last challenge,
00:45:51but, you know,
00:45:54you got to do what you got to do, man.
00:45:56Oh, yeah.
00:45:57There you go.
00:45:58Yes!
00:45:59There we go, baby!
00:46:01Let me know when you're done.
00:46:02Okay.
00:46:04What a smart idea.
00:46:08Rochelle is actually starting a trend here
00:46:11in our Ultimate Baking Championship kitchen.
00:46:14Liquid nitrogen saves the day.
00:46:16Okay.
00:46:17I'm taking it out.
00:46:19Yeah.
00:46:19Oh, she is saucy.
00:46:22For the record,
00:46:23I did not have to use liquid nitrogen.
00:46:25I wish that I thought about the nitrogen.
00:46:28That was a critical mistake.
00:46:30Oh, man.
00:46:31The liquid nitrogen came through.
00:46:35So, the overall vision for decor of this
00:46:37is I'm going to do kind of a marbled sun-colored entremé
00:46:41on a yellow, orange, white.
00:46:43Oh, that's so cute.
00:46:46Nine and a half minutes, guys!
00:46:48Nine and a half minutes!
00:46:49Nine and a half?
00:46:50Okay.
00:46:51Florencia, did it come out?
00:46:53Perfect.
00:46:55This is tough.
00:46:56I'm going to try to cover as much as I can
00:47:00with whipped cream flowers.
00:47:02Oh, there you go.
00:47:03You can put the flowers on top.
00:47:04The whole thing fell apart.
00:47:05That's a great recovery.
00:47:07That's so sad.
00:47:08One minute left.
00:47:10This is definitely not what I wanted,
00:47:12but I know that I have the hibiscus
00:47:15that I want to put in there.
00:47:16Ten seconds.
00:47:20Five, four, three, two, one.
00:47:26Time is up.
00:47:27That is a wrap on your geometric mousse cakes.
00:47:30Um, no, I don't want to present this.
00:47:33That's not my work.
00:47:35Nope.
00:47:39Duff Omri, we're making a big change
00:47:41to the Master Challenge judging.
00:47:43This time, you're not going to know
00:47:44the identity of the chef
00:47:45who made the dessert.
00:47:47The assignment here
00:47:48was geometric mousse cakes.
00:47:50The theme of this first cake
00:47:52is smoky and mysterious.
00:47:54That looks so good.
00:47:56My heart is pounding.
00:47:58Oh, my God.
00:47:59What I see, it's like a burning log
00:48:01that just finished burning,
00:48:03and since it is a smoky theme,
00:48:05I think it's spot on.
00:48:07All right.
00:48:07Time has come to give it a taste.
00:48:09We have a Coco de Croix
00:48:10with smoked caramel.
00:48:12There she is.
00:48:13Nice.
00:48:13Nice layers.
00:48:14Okay.
00:48:15Cherry compote center
00:48:16and dark chocolate mousse.
00:48:20Let's go.
00:48:21The moment of truth.
00:48:23I'm not a big fan of smoky tasting dessert,
00:48:25and this one was perfectly subtle.
00:48:27It's there.
00:48:28I told you.
00:48:28But it's elegant.
00:48:30I agree with 100% of what you said.
00:48:32I'm eating the mousse.
00:48:33It's like, mm, right?
00:48:34Airy and light.
00:48:36There's some smoke just hanging out.
00:48:38The cherries are really bright.
00:48:39It's a really nice caramel.
00:48:41It's rich enough.
00:48:43I am so relieved right now.
00:48:48Ooh.
00:48:50Look at this.
00:48:52Ooh.
00:48:52Look at that.
00:48:53The theme here is nutty and earthy.
00:48:56Yeah, I think geometry really meets earth and organic.
00:49:00I think it's a very good balance of both.
00:49:02If I see this at a bakery,
00:49:05I would buy it.
00:49:06Yeah.
00:49:07All right.
00:49:08Let's see if it tastes good.
00:49:11Oh, look at that.
00:49:13It looks so sexy.
00:49:14I love those layers.
00:49:16Black sesame mousse with blackberry jam,
00:49:20matcha sponge cake,
00:49:21and dark chocolate crunch.
00:49:24The mousse is the perfect texture.
00:49:28Black sesame is really peanut buttery.
00:49:30You know, it's really good.
00:49:31It's just got that nuttiness.
00:49:33So good.
00:49:33Good job.
00:49:34Good job.
00:49:35Good job.
00:49:35Good job.
00:49:38Oh, look at that.
00:49:39That looks nice.
00:49:40That's Florencia, right?
00:49:41Yes, it is.
00:49:42Judges.
00:49:44Indulgent and dark.
00:49:45I really dig this a lot.
00:49:48It's like these gold bars and like this soft velvet.
00:49:51It is indulgent.
00:49:53It is dark.
00:49:53You know what?
00:49:54This looks really good next to your watch.
00:49:56Right?
00:49:56Look at that.
00:49:57Like, that's...
00:50:02Yeah, I think the execution of the geometric theme is well done.
00:50:07Oof.
00:50:08Okay, girl.
00:50:09That is so good.
00:50:11Decadent.
00:50:12Look at that face.
00:50:13He won.
00:50:14Okay, winner.
00:50:15All right.
00:50:16I'll see if there's anything in this gold bar.
00:50:18I really hope there is.
00:50:20Oh, it better be.
00:50:21Oh, yeah.
00:50:22What?
00:50:24Ooh.
00:50:26Salted caramel cremeux, fouillotine crunch, and caramel truffle.
00:50:33This is rich, and it's indulgent.
00:50:37You have got chocolate, and you've got caramel, and you've got crunchy stuff, and it doesn't
00:50:43let up.
00:50:43This is the real gem, because the finesse on the chocolate shell, and there is three textures
00:50:50on the inside.
00:50:51Whoever did this actually used the cremeux, caramel, and the mousse on the inside.
00:50:56Great respect.
00:50:57Very cool.
00:50:58Well, I can't wait to see how you score this.
00:51:00There you go.
00:51:00Great respect.
00:51:01Good job, dude.
00:51:02That's amazing.
00:51:03When we grab the champagne.
00:51:05Yeah, right.
00:51:05Okay, okay.
00:51:06No big deal.
00:51:07Big paporu.
00:51:08Yeah.
00:51:08I would like to not be the next one, because the bar is very high.
00:51:14So who is it?
00:51:15Chris.
00:51:15Chris.
00:51:17All right.
00:51:17The theme here.
00:51:19Floral and delicate.
00:51:21I get floral.
00:51:22I wish that the entremet would have unmolded perfectly, because all I can see is that broken
00:51:28mousse, which unfortunately does not give me the illusion of a delicate, beautiful pillow
00:51:33with those petals on top.
00:51:34I totally agree with you.
00:51:36All right, judges.
00:51:37What we're tasting for?
00:51:39Pistachio financier with elderflower mousse, apricot gelée, and pistachio crunch.
00:51:44I mean, there is nothing delicate about this, right?
00:51:46These are big, bold flavors, you know, and they're not subtle.
00:51:51However, it tastes good.
00:51:53I love a good financier, very moist, and the pistachio flavor is just right.
00:51:58The compote has a beautiful floral flavor.
00:52:01But to me, if I didn't know that the challenge was delicate, I don't think I would have got there.
00:52:06No.
00:52:11Celestial and citrus.
00:52:13What is mine?
00:52:14There you go.
00:52:15Okay.
00:52:15The orange glaze on this cake is really clean.
00:52:19This is really impressive.
00:52:21But, I mean, I don't think there's anything celestial about this.
00:52:24I think this could be...
00:52:24It's the sun.
00:52:25You could say, oh, yeah, this is kind of like a planet.
00:52:28But it's like, I want more planets.
00:52:30Yeah.
00:52:31They are beautifully crafted, perfectly reflective.
00:52:35Very, very clean work.
00:52:37All right, judges.
00:52:38Blood orange gelée with calamansi curd.
00:52:41Olive oil cake with a citrus salad.
00:52:45Uh, I liked it.
00:52:47Uh, starting with the big positive.
00:52:50The calamansi, it's a citrus I love.
00:52:52It's bright, and it's delicious sourness.
00:52:55This is really fresh, really bright, really clean.
00:53:00Nice textures, too.
00:53:06Tropical and boozy.
00:53:09That's mine.
00:53:10Ooh, here we go.
00:53:11Alberto, that beautiful hibiscus flower.
00:53:14I think someone tried to seduce me with chocolate craftsmanship.
00:53:19And I appreciate that because it's well done.
00:53:22In terms of the entremé itself, that much blue isn't appetizing because it's not naturally found.
00:53:29He's absolutely right, like, but that's the blue I gave him.
00:53:33Well, let's see how it tastes.
00:53:35Yeah, let's see how it tastes.
00:53:36I'm sure it's going to taste good.
00:53:38Spiced d'acquoise with mango mousse, blueberry mojito gelée, and milk chocolate streusel.
00:53:49The moose is too soft.
00:53:51You know, it didn't have the proper time to set.
00:53:54And I don't think it's the right interpretation for a boozy dessert.
00:53:58I can barely get the booze.
00:54:00I do need a lot more.
00:54:02This cannot be served in a restaurant.
00:54:05This is definitely not the judging that I wanted to hear.
00:54:10There was a point that I was ready to throw the towel.
00:54:15Like, us little old people don't have, like, you have time to get better.
00:54:22A lot more time.
00:54:24We should be already there.
00:54:26So when we criticize, it hurts a little bit more.
00:54:30You feel like, oh, you spent all these years doing all this job.
00:54:35And you're old.
00:54:38So that's why it hurts.
00:54:43All right.
00:54:45Judges, geometric moose cakes.
00:54:47Oh, my God.
00:54:48The theme here is ombre and light.
00:54:53As far as ombre goes, it did a fantastic job.
00:54:57Very, very clean work.
00:54:58Yes.
00:54:59Are you ready, guys?
00:55:01Here we go.
00:55:02Is it an ombre inside?
00:55:03Bow, bow, bow, bow.
00:55:05That's nice.
00:55:06Look at that little jiggle.
00:55:07Oh.
00:55:08Okay, this is sexy looking.
00:55:10Boom.
00:55:10Oh, look at that.
00:55:11Perfect.
00:55:12Amari Gouchon said something I did was sexy.
00:55:17Like, man, mama's, like, feeling good.
00:55:22Judges on the menu.
00:55:23Raspberry and cream entremet with vanilla bay leaf mousse and puffed quinoa crunch.
00:55:28I get the bay leaf.
00:55:30That's incredible.
00:55:31And I actually really like it in here.
00:55:33Yeah, like something, like, herbal like that with the raspberries.
00:55:36It's just really good.
00:55:38Not disappointed.
00:55:39Very, very pleasant cake.
00:55:41I love the quinoa puff.
00:55:42It's not something we often see.
00:55:44I think it brings lightness, and it elevates the cake.
00:55:48Oh, my God.
00:55:49Guys, I'm dead.
00:55:50Good, good.
00:55:51You did it.
00:55:51Good job.
00:55:53How are you feeling?
00:55:54I just died.
00:55:55I went to heaven.
00:55:56Good job.
00:55:57I didn't hear any complaints.
00:55:58I'm like, I don't know.
00:56:00Are you happy?
00:56:01I'm like...
00:56:02Good job.
00:56:03You did great.
00:56:10Clement.
00:56:12Oh, that's geometric.
00:56:13All right.
00:56:14The theme here.
00:56:15Bright and citrusy, if you couldn't guess.
00:56:18It's like the chef that gets the theme is, like, bright, citrus, geometrical.
00:56:25He's like, check, check, check.
00:56:27I've done it.
00:56:27You know what I mean?
00:56:29Should I slice the lemon?
00:56:30Yes.
00:56:31Yes.
00:56:32Yes.
00:56:32Yes.
00:56:33Ooh.
00:56:33Ooh.
00:56:34Wow, look at that.
00:56:35That is amazing.
00:56:37Judges, you're tasting for lemon poppy seed cake with white chocolate crunch, yuzu jelly,
00:56:42and lemon mousse.
00:56:44Love yuzu.
00:56:47I really like the citrus flavor.
00:56:49It's there.
00:56:50You have yuzu.
00:56:51It's like a lemon with a hint of floral.
00:56:54It is citrusy, and it's like, this is what you're going to get.
00:56:57That is totally on theme.
00:56:58And here, I think it really works.
00:57:04Judges, the theme here is earthy and elegant.
00:57:08How do you want to look?
00:57:13When I think elegance, I think refinement, high tea, perfection.
00:57:19And this is the complete opposite in a good way.
00:57:22It's very organic to me.
00:57:23It's very earthy, and perfectly executed.
00:57:27Parallel lines are very geometric.
00:57:29I believe this is the first cake that we had that wasn't made in a mold.
00:57:33Kudos to whoever made this.
00:57:36I have no idea what to expect.
00:57:39Me either.
00:57:40Wait.
00:57:41Ooh.
00:57:42The layers are very well-defined.
00:57:44Very elegant.
00:57:46Oh, look at that.
00:57:47And you're tasting for malted crunch paste with almond cake, vanilla creme,
00:57:52malted almond praline, and malted mousse.
00:57:56Stuff is loving it.
00:57:58Yeah, he loves it.
00:57:59It tastes like a cereal, a breakfast cereal from a childhood.
00:58:02The vanilla creme is a very clever way of bringing almost like a vanilla ice cream flavor into the dessert.
00:58:09You cannot even stop that.
00:58:10Look.
00:58:11It's so good.
00:58:12Night cake, and he's still at it.
00:58:13It's so good.
00:58:14It's delicious.
00:58:23Oh, God.
00:58:25Judges, the theme here is botanical and boozy.
00:58:32There was no saving it.
00:58:33I mean, look at the things.
00:58:35The first thing that I see, it's the lack of refinements.
00:58:38You know, it didn't have the proper time to set.
00:58:41This top part really didn't come out of the mold well.
00:58:43It's too bad there's a lot of things that went wrong.
00:58:45There's a couple things that went right, too.
00:58:46I think these are beautiful flowers.
00:58:48That color pink, like, with this sort of velvet texture on the outside, it just looks lovely.
00:58:54Yeah.
00:58:55I mean...
00:58:55Yeah, look.
00:58:56You've got a layer.
00:58:57That doesn't look bad.
00:58:59Berry sponge with elderflower cremeux, crispy crust, and raspberry rose mousse.
00:59:07Often, you see beautiful cakes that do not taste good, and it's just beautiful, and you're let down with the
00:59:14taste.
00:59:15Yeah.
00:59:15This one is a complete opposite.
00:59:17This is the type of dessert I like.
00:59:20It's well-crafted.
00:59:20Everything has its place.
00:59:22You get just a little bit of that rose, you get just a little bit of that raspberry that just
00:59:26sort of waft through, and it's so fresh and lovely to eat.
00:59:30I mean, I could finish this whole piece.
00:59:33There you go.
00:59:34That was good.
00:59:35Well, at least the flavor was good.
00:59:36Yeah, the flavor, you killed it.
00:59:38Yeah.
00:59:39See, I would rather have Aurelius Creed tea.
00:59:48All right, so judges, these cakes could be the determining factor in which chef will be leaving this competition today.
00:59:56And you're going to be scoring our chefs without knowing who baked which dessert.
01:00:13Chefs, your geometric mousse cakes were very modern and as meticulous on the inside as they were on the outside.
01:00:20But as you know, only nine of you have a future in this kitchen.
01:00:24So let's start by revealing the chef with the highest overall score for the day.
01:00:34Great work, Juan.
01:00:35Wow.
01:00:3628.
01:00:3728.
01:00:39As for the rest of you, if your name appears on the leaderboard, you will join Juan here in the
01:00:44kitchen next time.
01:00:53That's Florencia, Robert, Rochelle, Clement, Casey, Molly, and Chris.
01:01:13In general, impressive work, chefs.
01:01:18Aurelia and Adalberto, only one of you is moving on because you are in the bottom two.
01:01:24It all comes down to the scores.
01:01:33The suspense is killing me.
01:01:40Oh, it's so close.
01:01:41Sorry, Aurelia.
01:01:42Oh, my goodness.
01:01:43Oh, my God.
01:01:45Aurelia, so close.
01:01:47So good.
01:01:48Adalberto, you are safe.
01:01:51Aurelia, you really are an incredible pastry chef.
01:01:54You are.
01:01:54But sadly, your quest to become the ultimate baking champion ends here.
01:02:02Regardless of what happened, my son's going to be proud.
01:02:05I'm still very proud of myself.
01:02:08I think I gave him my all, and I'm very proud of myself for doing that.
01:02:17That was intense.
01:02:19Next time, we'll clear the scores, and all nine of you will start fresh.
01:02:23If that means a bad day in this kitchen for any of you, it could be your last.
01:02:29Just one up from the last person.
01:02:32Again, but I get a clean slate.
01:02:35It's like, bring it on.
01:02:37It's like, I can be stronger than bullets.
01:02:40Next time, the chefs must prove they are masters of pastry cream.
01:02:45Hoping one of the two of us can kind of wipe him out.
01:02:47I mean, you said it, not me.
01:02:49If you screw this up, you're going home.
01:02:51Relax.
01:02:52It's going to set up.
01:02:54I am having a moment.
01:02:55This is so good.
01:02:57It's a disaster.
01:02:59No way.
01:03:00My stomach just dropped.
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