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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, here we go.
00:01:06It'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.
00:01:17Oh.
00:01:20Yes!
00:01:21Pass is pass.
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.
00:02:05And 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.
00:02:24But 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.
00:02:43His mind-blowing edible creations
00:02:46are seen by millions of fans on social media.
00:02:50Are you sweating?
00:02:52Please welcome Omri Guichon.
00:02:55No way.
00:02:57Oh, my God.
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.
00:03:12I 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 to take 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.
00:03:50Oh, 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 science and baking
00:04:20and, 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,
00:04:36so 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,
00:04:44with, 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.
00:04:52You have your streusel or biscuit topping.
00:04:54That's going to be my pate-a-shoot batter.
00:04:56Okay.
00:04:56I'm going to set some jam with some pectin.
00:04:59It'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 a popping chocolate.
00:05:03I mean, it's these crystallized rocks
00:05:05that they pop in your mouth.
00:05:06Yeah.
00:05:07So just like you would get the texture of a peach cobbler,
00:05:09I want it to pop as they break into 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.
00:05:20All right, Robert, good luck, man.
00:05:23I also want to bring a unique modern technique,
00:05:26little peach caviar pearls.
00:05:29Right now, Robert is doing caviar.
00:05:32What he's probably doing is dropping tiny bits of liquid
00:05:35that 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
00:05:50and 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
00:05:57and Amari above all.
00:06:11So 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
00:06:22with a raspberry one.
00:06:23So it's going to be the chocolate mousse
00:06:25with the raspberry spedification.
00:06:27And on the bottom of it,
00:06:29it's going to be sitting a mini chocolate cake.
00:06:32Spedification is a chemical reaction
00:06:34that creates an armor around the liquid.
00:06:37So when you break into it,
00:06:39hopefully it's going to be oozing.
00:06:47I need juices 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
00:07:01that 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
00:07:10that 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
00:07:21is try to capture that almond flavor
00:07:24by doing a Bavarian cream
00:07:26that I flavor with a little bit of almond.
00:07:28So I'm going to make the traditional almond-based cake.
00:07:30So that one is going to be red.
00:07:32And then I'm going to top it up with some whipped cream
00:07:34and try to spray it green.
00:07:36And then for the chocolate decor,
00:07:38I'm thinking about making a few little twigs.
00:07:40Okay.
00:07:40So I'm going to give him my all,
00:07:42and 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
00:07:50is a massive motivation
00:07:53because I really want to make him proud
00:07:54and show my son
00:07:55that you can get out of your comfort zone
00:07:58and win it.
00:07:59In you go.
00:08:0290-minute chefs.
00:08:03And knit the oven.
00:08:09Right now, I'm watching out for Molly over here.
00:08:13First place in the skills
00:08:14and 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,
00:08:29cream 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,
00:08:35which is a French cheese that's really, really tangy.
00:08:38For the decor,
00:08:39I'm planning on doing a white chocolate garnish.
00:08:41But again, I think for this challenge,
00:08:42the 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 guess to do...
00:08:55You left her at home?
00:08:56I left her.
00:08:58This is the one I really didn't want.
00:08:59Reckless Molly is dead.
00:09:06So I got carrot cake,
00:09:08which is a cake I never do
00:09:09because 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,
00:09:17which I'm going to cut in cubes
00:09:19to make it look nice.
00:09:21Instead of making a cream cheese frosting,
00:09:23where there's a lot of powdered sugar,
00:09:25I decided to make a cream cheese mousse,
00:09:28just so much lighter and less sweet.
00:09:30Also, I'm just caramelizing some walnut.
00:09:34And then to elevate it,
00:09:36what 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.
00:09:56Hopefully it comes out.
00:09:58It's supposed to be liquid inside of it
00:10:00until you cut it.
00:10:03Oh, no.
00:10:06I'm breaking it.
00:10:07This is terrible.
00:10:09Spherification is the most important element.
00:10:11If I don't have it,
00:10:12I'm left without any using element
00:10:15for my lava cake.
00:10:18Let's try this again.
00:10:23Doesn'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
00:10:39of 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
00:10:48for it to be contained.
00:10:50Otherwise, you're going to see
00:10:51it's going to start to leak out of my dessert
00:10:53when I plate it.
00:10:54And that's going to be terrible.
00:10:55It's...
00:10:57That'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 sauce usually, you know,
00:11:13it's with crepes
00:11:13or something along the lines of that.
00:11:15So 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 divvied it in liquid nitrogen,
00:11:32so it would set into, like, orange gummy.
00:11:35So it's a technique that
00:11:36I don't think a lot of people do.
00:11:38In addition, I'm also going to be doing
00:11:40whipped creme fraiche
00:11:41and candied toasted macadamias.
00:11:43So I'm coming full throttle
00:11:45on the modernization.
00:11:51Pecan pie is really sweet,
00:11:53really indulgent,
00:11:55really heavy on the corn syrup.
00:11:57There's not that much into it
00:11:58besides just a tart shell,
00:12:00pecans, and corn syrup in it.
00:12:03So for me, it was,
00:12:04how can I transform this
00:12:05and make it my own?
00:12:06I am going to transform
00:12:08the traditional pecan filling
00:12:10into a praline.
00:12:11I'm going to be also doing
00:12:14really thin sublaces.
00:12:15When we talk about pecan pies,
00:12:17always that tart shell.
00:12:18I'm going to be doing
00:12:19pecan cake.
00:12:21Pecan normally is served
00:12:22with whipped cream,
00:12:23so I'm going to make
00:12:24a whipped mousse.
00:12:25I'm going to stay true to myself,
00:12:26and if I have to put this
00:12:28on a bakery,
00:12:30if I didn't want to have one,
00:12:32this is how, actually,
00:12:33I will make my pecan pie.
00:12:38I'm not traditional at all.
00:12:40I just, I'm like,
00:12:41what are the rules?
00:12:41Okay, great,
00:12:42I'm going to do the opposite.
00:12:44So, pea lime pie,
00:12:46I know you usually bake it
00:12:47in the tart shell.
00:12:48We're going to throw that
00:12:49out the window today.
00:12:51What you're seeing here
00:12:52is like a deconstructed tart shell,
00:12:54so it's going to be
00:12:54just the outside, no bottom.
00:12:56Then, I'm thinking,
00:12:57modern techniques,
00:12:59something I really love
00:13:00is astronaut ice cream.
00:13:03Little flecks of pea lime ice cream
00:13:06that are individually frozen
00:13:07in liquid nitrogen.
00:13:10And then, on top,
00:13:11some lightly toasted meringue.
00:13:13So, it's going to be
00:13:14very clean on the outside,
00:13:16and then the inside
00:13:17is going to have, like,
00:13:18what, there's astronaut ice cream?
00:13:20It's going to bring them
00:13:20right back to their childhood.
00:13:2230 minutes left, chefs.
00:13:2430 minutes.
00:13:24Oh, my God.
00:13:27Okay.
00:13:28Okay.
00:13:32Shout out Alberto.
00:13:33I was nervous for you
00:13:34last time.
00:13:35Oh, no.
00:13:36Barely, barely
00:13:38stayed alive here.
00:13:39I'm so glad
00:13:40the little border
00:13:41is quite clean,
00:13:42but that doesn't mean
00:13:43I get to forget,
00:13:44and the job now
00:13:45is to make sure
00:13:46I don't do that again.
00:13:47Yeah, yeah, yeah.
00:13:48So, I was given
00:13:50strawberry shortcake.
00:13:51So, I want to connect it to,
00:13:54like, I love tea parties.
00:13:56I don't do it often enough.
00:13:58So, I want to do
00:13:59a canapé.
00:14:00And canapés are usually
00:14:01a little cookie
00:14:02with the cream cheese
00:14:03and caviar.
00:14:04Yeah.
00:14:04Right?
00:14:05So, I'm making
00:14:06strawberry shortcake,
00:14:07little canapés.
00:14:08There is some basil
00:14:09and some freeze-dried
00:14:11strawberry in the biscuit
00:14:12itself.
00:14:13I want everything
00:14:13to have a bunch
00:14:15of beautiful color
00:14:15because that's who I am.
00:14:18Huh.
00:14:18And I'm going to fill them
00:14:19with strawberry caviar
00:14:21and white chocolate mousse
00:14:22with a tiny hint
00:14:23of basil in it
00:14:24and strawberry gel.
00:14:26I cannot wait
00:14:27to see what you do.
00:14:28Thank you so much.
00:14:28All right, Adelberto.
00:14:29We'll see you.
00:14:34Just sweating bullets here.
00:14:39I just want to be
00:14:40on that top five
00:14:41of that leaderboard today
00:14:42and I think I can do
00:14:43it with this s'more.
00:14:44I am making
00:14:45a chocolate na-malaka.
00:14:48I use the liquid nitrogen
00:14:49to whip that up
00:14:50and then I'm going
00:14:50to put that into a mold.
00:14:52I'm going to set that.
00:14:53I'm going to make
00:14:54that graham cracker
00:14:55from scratch.
00:14:55It definitely gives
00:14:56a deeper flavor
00:14:58with that cinnamon
00:14:59and honey.
00:15:00I really want
00:15:01to showcase something
00:15:02that the judges
00:15:03might not think of
00:15:04when they think
00:15:04of marshmallow.
00:15:05So my goal with this
00:15:06is definitely piping it.
00:15:07I'm going to tie this
00:15:09in like a really pretty
00:15:10knot, toast that
00:15:12and kind of put that
00:15:12on top.
00:15:13At a Michelin star
00:15:15restaurant, I think
00:15:15this is something
00:15:16you would absolutely see.
00:15:17Ten minutes, everybody.
00:15:19How's everybody feeling?
00:15:20Ten minutes.
00:15:20Not very good.
00:15:26I'm just going to
00:15:26start to assemble.
00:15:27It's going to be
00:15:28very, very delicate.
00:15:29So inside is
00:15:31raspberry,
00:15:32spherification
00:15:32and if it's not
00:15:33well done,
00:15:34it's going to start
00:15:35to leak out
00:15:35of the plate.
00:15:38Why did I get
00:15:39this dessert?
00:15:41That's freaking
00:15:42Italian cookie
00:15:43in my book.
00:15:45How are you doing?
00:15:47Trying not to make
00:15:47a mess on these plates
00:15:48like I'm doing
00:15:49right now?
00:15:50The tart shells
00:15:50are just not
00:15:51sticking together
00:15:52and holding their
00:15:53shape as much
00:15:53as I would love.
00:15:54The astronaut ice cream
00:15:55just wants to escape.
00:15:56I don't know
00:15:56at this point
00:15:57what I can do
00:15:58and my hands
00:15:59are shaking.
00:16:00Oh, what am I
00:16:01going to do?
00:16:02Two minutes left,
00:16:03chefs.
00:16:04It's just all
00:16:05in the little details.
00:16:13Charot king.
00:16:15Ten seconds.
00:16:26Time is up.
00:16:28Time now for the judges
00:16:29to examine
00:16:31your dessert reinventions.
00:16:35I'm super nervous
00:16:36about how it's
00:16:36going to hold up.
00:16:42All right, so judges,
00:16:43the challenge here today
00:16:44is to take an iconic
00:16:45dessert and give it
00:16:46a 21st century makeover.
00:16:47And you'll be giving
00:16:48each dessert a score
00:16:49based on flavor,
00:16:50execution,
00:16:51and technical difficulty.
00:16:53So let's begin with
00:16:55Chef Adalberto.
00:16:57I mean, really seriously,
00:16:58who doesn't know
00:16:59Marie Gouchon?
00:17:00I am somewhat
00:17:01kind of scared
00:17:01about what his opinion
00:17:03is going to be.
00:17:05Adalberto, good to see you.
00:17:06I got the strawberry
00:17:07shortcake.
00:17:08This is so stressful.
00:17:10I love brunch
00:17:11of tea parties
00:17:12and I wanted to turn
00:17:13this beautiful,
00:17:14tiny, little jewel
00:17:15of a shortcake
00:17:16into kind of a canapé.
00:17:18I knew right away
00:17:19it was a strawberry
00:17:20shortcake.
00:17:21The caviar,
00:17:22the best look.
00:17:24They really look like
00:17:25little salmon egg.
00:17:26They are amazing.
00:17:28You have brought
00:17:29some modern craft
00:17:31to it.
00:17:31I think it's fun
00:17:32and inviting.
00:17:33Thank you, Chef.
00:17:34So I make you
00:17:36a strawberry and basil
00:17:37shortcake,
00:17:38and then on top of that
00:17:39I made a white chocolate
00:17:40mousse with a tiny hint
00:17:41of basil in it
00:17:42and strawberry caviar.
00:17:49It really eats
00:17:50like a little bellini
00:17:51with caviar on it.
00:17:52Like when you eat it,
00:17:53like it just,
00:17:54I'm almost expecting fish.
00:17:56For me,
00:17:57the compote itself
00:17:58I think could be
00:17:59worked with
00:18:00a little bit more basil,
00:18:02maybe a pinch of salt.
00:18:04But listen,
00:18:04on the whole,
00:18:05a lot better
00:18:05than last week.
00:18:06Appreciate it.
00:18:07Was he in trouble
00:18:08last week?
00:18:09By the skin
00:18:10of your teeth, buddy.
00:18:16Chef Casey, hi.
00:18:17Hi.
00:18:17Hi, Chef.
00:18:18So which classic
00:18:19dessert did you get?
00:18:20I had s'mores.
00:18:21Today I showcased
00:18:22a different variation
00:18:23of a marshmallow
00:18:24tied in a rope.
00:18:25Also a honey graham cracker
00:18:28and then a molded
00:18:30namalaka.
00:18:31I cannot get over
00:18:32the fact that you tied
00:18:33your marshmallow
00:18:34in a knot.
00:18:35It's so creative.
00:18:36I would say
00:18:37I have high expectation
00:18:38for the dessert
00:18:39because not to sound
00:18:40too cliche,
00:18:41but you know
00:18:41how much I love chocolates.
00:18:54You have a perfectly
00:18:55caramelized marshmallow,
00:18:57a beautiful graham cracker,
00:18:58perfectly baked,
00:18:59a good amount of spice.
00:19:01I'm not a big fan
00:19:02of the chocolate.
00:19:03But for me,
00:19:04it's a bit dense
00:19:05and a bit underwhelming.
00:19:09I'm very disappointed
00:19:10in myself.
00:19:14Chef Chris,
00:19:15how are we?
00:19:16So I had bananas foster.
00:19:18So I did a soft caramel
00:19:21poached banana
00:19:21with vanilla sponge
00:19:23soaked in orange,
00:19:24whipped creme fraiche,
00:19:25orange caviar,
00:19:26and some macadamia nuts.
00:19:28Well, there is a lot
00:19:29going on.
00:19:30The presentation
00:19:31is very nice,
00:19:32quite modern.
00:19:33You are showing off.
00:19:35A lot of knowledge.
00:19:43Too many notes.
00:19:45I just think
00:19:45there's so much going on.
00:19:47I find it a little confusing.
00:19:48The banana
00:19:50is perfectly poached.
00:19:51You could have made
00:19:52just the sponge
00:19:53with orange
00:19:54with banana.
00:19:55That's it.
00:19:56And boom,
00:19:57you 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
00:20:04like I hate hazelnuts,
00:20:05but they're...
00:20:06You hate hazelnuts?
00:20:08I hate hazelnuts.
00:20:11As a Frenchman,
00:20:12I'm offended.
00:20:12I know.
00:20:13I know.
00:20:14Sorry, sorry about that.
00:20:15As soon as it came
00:20:16out of my mouth,
00:20:16I'm like,
00:20:17oh, I just lost a friend.
00:20:20All right,
00:20:21Chef Chris,
00:20:21thank you.
00:20:25He's tough,
00:20:26but he's fair.
00:20:27I told you.
00:20:28That's exactly
00:20:28what I said.
00:20:33Chef Robert.
00:20:34I have a lot
00:20:35to say about this.
00:20:36I have a peach cobbler,
00:20:38and I wanted to bring
00:20:39that to a pair of breasts.
00:20:41Where's the great news?
00:20:42You have an American
00:20:43and a Frenchman
00:20:44here at the table
00:20:44right now.
00:20:45I'm going to get it
00:20:46for both sides now.
00:20:48I love Paris-Brest,
00:20:49so I know exactly
00:20:50what it should taste like.
00:20:52I'll say more later.
00:20:55I'll say more later.
00:20:57So this Drussel
00:20:58is milk chocolate
00:20:58with some of the
00:20:59culinary crystals,
00:21:00so it kind of gives
00:21:01a little pop
00:21:02and some texture.
00:21:07When I heard
00:21:07you were making
00:21:08a Paris-Brest,
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
00:21:13in my head,
00:21:13but I think it works.
00:21:14I think it's actually
00:21:16very good.
00:21:16Wow, thank you.
00:21:17It's good.
00:21:18Oh, nice.
00:21:18Because your shoe
00:21:19is just baked,
00:21:20it's not on the baked,
00:21:21it's just baked
00:21:22because it didn't
00:21:23deflate or anything.
00:21:24It gives that texture
00:21:25of a sponge
00:21:26that you kind of want
00:21:27in a peach cobbler.
00:21:28I think the praline
00:21:29was genius.
00:21:30Those little crunches
00:21:31here,
00:21:32not only ties
00:21:33to the Paris-Brest,
00:21:34which has traditionally
00:21:35praline,
00:21:36but it gives me
00:21:36some texture.
00:21:38Popping candy.
00:21:38I think that's
00:21:39a nice little surprise.
00:21:40I like a little surprise.
00:21:41I'm full of surprises.
00:21:43Well done.
00:21:47Chef Laurentia.
00:21:49She always looks
00:21:50so nervous.
00:21:50I got the chocolate
00:21:52lava cake.
00:21:53I made a classic
00:21:55chocolate cake.
00:21:56I put it as a base
00:21:57and then I did
00:21:59a chocolate lava cake mousse
00:22:01and inside there is
00:22:02a spherification
00:22:03of a raspberry.
00:22:05Oh, look how pretty
00:22:07that is.
00:22:07I love the drama
00:22:09and the tension
00:22:10that you bring
00:22:10and the way
00:22:11that you plate.
00:22:11We almost give
00:22:12the impression
00:22:13of it floating
00:22:14in the plate.
00:22:15It's actually
00:22:15very well done.
00:22:16That's a looker.
00:22:17Let's see if it's a taster.
00:22:18The most iconic part
00:22:19is you should be able
00:22:20to cut through
00:22:21and everything should
00:22:22start oozing out,
00:22:24right?
00:22:24Yes.
00:22:25Awfully, 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.
00:22:43Oh, here 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
00:22:59that you replaced
00:23:00the chocolate
00:23:01that oozes out
00:23:02with the raspberry
00:23:03that oozes out.
00:23:03That was really smart.
00:23:04And it makes
00:23:05all the chocolate flavors
00:23:06more interesting
00:23:06to have that acidic raspberry.
00:23:09In terms of the essence
00:23:10of 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.
00:23:21Chef Clement,
00:23:23I got the carrot cake.
00:23:24So we have
00:23:25the actual carrot cake cubes,
00:23:28cream cheese mousse
00:23:28with the caviar of carrot
00:23:31and caramelized walnut.
00:23:34It's definitely
00:23:34a 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
00:23:40of what carrot cake is to me.
00:23:43I think it's kind of
00:23:44an ongoing joke
00:23:45where French people
00:23:46don't like veggies
00:23:46and desserts,
00:23:47but let's do this.
00:23:53It's sweet,
00:23:54it has a note of savory,
00:23:56of nutty,
00:23:57and I think the spices
00:23:58makes it very interesting.
00:24:00The carrot caviar,
00:24:02besides just being
00:24:04kind of cool
00:24:04and it's a neat technique,
00:24:06I think you've really
00:24:06added something
00:24:07to the carrot cake
00:24:08because it gives such
00:24:09a concentrated punch
00:24:12of carrot flavor.
00:24:14Someone who make me
00:24:15like carrot cake,
00:24:16it's a big deal.
00:24:17Yeah, really.
00:24:17Aw, that's amazing.
00:24:21Chef Rochelle,
00:24:22good to see you.
00:24:23Hi.
00:24:24I got key lime pie.
00:24:25I deconstructed it
00:24:27quite a bit.
00:24:28I did a graham cracker shelf
00:24:31and then I made key lime pie
00:24:33astronaut ice cream.
00:24:35I want this guy,
00:24:37I want a circle.
00:24:38Yeah.
00:24:38You know,
00:24:39with that space in there,
00:24:40it kind of like
00:24:41takes you out of it.
00:24:42Yeah.
00:24:42Also, there's like
00:24:43a good amount
00:24:44of key lime base
00:24:46sort of going out
00:24:47the sides a little.
00:24:49I understand.
00:24:55The astronaut ice cream
00:24:56is so key limey
00:24:58and that's cool.
00:25:00If you keep working
00:25:01on the presentation,
00:25:02it could be
00:25:03a very good dessert.
00:25:04Awesome.
00:25:05Thank you, guys.
00:25:10It didn't go as bad
00:25:11as I thought.
00:25:11You did it!
00:25:15Chef Aurelia, hi.
00:25:16I have the Italian
00:25:19rainbow cookie.
00:25:21Never in my life
00:25:22have I made one.
00:25:23How did you
00:25:24modernize this?
00:25:26Uh, well,
00:25:27I basically changed
00:25:28the whole entire
00:25:29presentation of it.
00:25:31Yes, you did.
00:25:32I did a sponge cake
00:25:34with almond.
00:25:36The white is a vivarian
00:25:37and I topped it off
00:25:39with a vanilla chantilly
00:25:40and chocolate
00:25:42for the traditional dessert.
00:25:45I like it
00:25:47and I think you went
00:25:48very creative on it.
00:25:49What I love about it,
00:25:50first of all,
00:25:51the visual,
00:25:52you can't miss it, right?
00:25:53It's Italian on the plate.
00:25:55You're elevating,
00:25:57making it much more
00:25:59fine dining.
00:26:08Everything is very
00:26:09one texture.
00:26:10You get just a little bit
00:26:12of that almond extract
00:26:12and the cake.
00:26:13You get just a little bit
00:26:14of that raspberry,
00:26:15but none of the flavors
00:26:16are super interesting.
00:26:17You know what I mean?
00:26:18It just doesn't like,
00:26:19there's nothing about this.
00:26:20I'm like, whoa,
00:26:21that's crazy.
00:26:22I can't believe
00:26:22you thought of that.
00:26:24Thank you so much.
00:26:31That was tough.
00:26:32That was tough.
00:26:35That was tough.
00:26:37Juan, good to see you.
00:26:39Oh, good to see you.
00:26:41Chefs.
00:26:41So this is my version
00:26:44of a pecan pie
00:26:45at the bottom.
00:26:45We're going to have
00:26:46a pecan soblee.
00:26:47Then we're going to have
00:26:47pecan cake.
00:26:48Then we also have
00:26:50a pecan praline.
00:26:51And then on top of that,
00:26:52a vanilla whip.
00:26:53In a weird,
00:26:54bizarre world,
00:26:56this does look like
00:26:57a pecan pie.
00:26:58Yeah.
00:26:58The way that you kept
00:27:00the pecans on top,
00:27:01you know,
00:27:01and like you were really
00:27:02thinking about
00:27:03sort of the composition
00:27:04of a pecan pie.
00:27:06Visually,
00:27:07it is a beautiful,
00:27:08modern dessert.
00:27:17Everything is there.
00:27:18The sensation
00:27:19of the gooeyness
00:27:19has been replaced
00:27:20by a praline pecan.
00:27:22You get the pecan,
00:27:23you get the sweetness.
00:27:24You have a beautiful
00:27:25sablé,
00:27:26give you the perfect crunch.
00:27:28It's a beautiful,
00:27:30well-crafted dessert.
00:27:31Thank you so much.
00:27:32Thank you, Juan.
00:27:33Wow.
00:27:34Right now,
00:27:35this guy is showing me
00:27:36that he is good
00:27:36at everything.
00:27:38So, to be honest,
00:27:39it's going to be
00:27:39a very tough competition
00:27:41with him.
00:27:42Crushed it, baby.
00:27:43I know.
00:27:48Chef Molly.
00:27:51I'll tell you what.
00:27:52I see that,
00:27:53and I don't see Molly.
00:27:55No.
00:27:56I know.
00:27:57I was assigned
00:27:58red velvet cake,
00:27:59but instead of
00:28:00cream cheese icing,
00:28:01I did a fromage blanc
00:28:02and cream cheese mousse,
00:28:04and then I finished it
00:28:05with a white chocolate
00:28:06garnish.
00:28:07Molly,
00:28:08one of the things
00:28:09I love about you
00:28:10is how just
00:28:12reckless you are,
00:28:13and now you had
00:28:14to update
00:28:15a red velvet cake,
00:28:16and you gave me
00:28:17a red velvet cake,
00:28:19and I'm a little mad.
00:28:29It is
00:28:30a perfectly
00:28:32executed
00:28:32red velvet cake
00:28:34with a tiny twist.
00:28:35It is not
00:28:37revisited.
00:28:38Sure.
00:28:39The skills challenge,
00:28:40it matters.
00:28:41Right.
00:28:41It really matters,
00:28:43and, like,
00:28:44this is not the time.
00:28:45Like, don't play it safely.
00:28:46Yeah.
00:28:46If you go down,
00:28:47you 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
00:28:55in prior challenges?
00:28:57Okay, so she won
00:28:58the last day.
00:29:01I would have not guessed that.
00:29:03I just, like,
00:29:04while I was sitting there,
00:29:05I knew it was coming.
00:29:06I'm really emotional,
00:29:07so I'm going to cry.
00:29:08No, no, no, no, no, no.
00:29:09I don't think I'm going to
00:29:10get the tissues.
00:29:11I'm just mad at this stuff,
00:29:12but, yeah, no,
00:29:13it'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,
00:29:19so...
00:29:24Chefs,
00:29:25you breathed new life
00:29:27into some old favorites,
00:29:29and your dessert transformations
00:29:30demonstrated a very high level
00:29:32of ingenuity.
00:29:32A perfect score in this round
00:29:34is 20 points,
00:29:35so let's see who got
00:29:37the top score.
00:29:44Chef Juan.
00:29:45Chef Juan.
00:29:47Kudos.
00:29:4818 points.
00:29:49It's almost a perfect score.
00:29:52Now,
00:29:53let's see the rest of the scores.
00:29:56Anticipation's killing me.
00:30:01Clement,
00:30:02Clement,
00:30:0216.
00:30:04Robert,
00:30:0514.
00:30:06I'll take third, baby.
00:30:07I'll take third.
00:30:07Florencia,
00:30:0813.
00:30:11Adalberto,
00:30:12Christopher,
00:30:12and Molly,
00:30:1411.
00:30:15That means you're all tied
00:30:16in fifth place.
00:30:19Rochelle,
00:30:2010.
00:30:23Casey,
00:30:239.
00:30:26Aurelia,
00:30:277.
00:30:30Rochelle,
00:30:31Casey,
00:30:31and Aurelia,
00:30:32you're down,
00:30:32but you're not out,
00:30:34because your place
00:30:34in this competition
00:30:35is determined
00:30:36by today's total score.
00:30:38So that means
00:30:39you'll have to amass
00:30:40a lot of points
00:30:41in the master challenge.
00:30:42Let's talk about
00:30:43that right now.
00:30:44You're going to focus
00:30:45on a dessert
00:30:46that's both modern
00:30:47and trendy,
00:30:48a geometric layered
00:30:50mousse cake.
00:30:52Okay.
00:30:53Wow.
00:30:53The perfect angles
00:30:54and layers required
00:30:55for this dessert
00:30:56make it among the most
00:30:57difficult to produce.
00:30:58To inspire you creatively,
00:31:00we've got
00:31:0110 different themes.
00:31:03My heart's in my stomach.
00:31:04Oof.
00:31:07Here we go.
00:31:09Oh.
00:31:10There's a lot
00:31:10going on there.
00:31:11Okay.
00:31:11Let's randomly match up
00:31:13each chef to a theme.
00:31:16Wonder which one
00:31:16I'm going to get.
00:31:19Yum.
00:31:20Very fun.
00:31:21Chef,
00:31:22so one little change
00:31:23for this upcoming
00:31:24master challenge,
00:31:25the judges will be tasting
00:31:26each of your desserts
00:31:27blind.
00:31:29That means they will not know
00:31:31who baked which dessert.
00:31:33A perfect score
00:31:34in this round
00:31:35is 30.
00:31:36You have two and a half hours
00:31:37to dazzle us
00:31:38with your version
00:31:39of a geometric layered
00:31:41mousse cake.
00:31:41And that time
00:31:43starts now.
00:31:46Let's get this
00:31:47coming through.
00:31:49All right.
00:31:56I, you know,
00:31:57I'm in those
00:31:57bottom couple spots
00:31:58of the leaderboard.
00:32:00Wouldn't say I'm
00:32:00the most thrilled
00:32:01about it,
00:32:02but I know today
00:32:02I'm going to be able
00:32:03to make a comeback here.
00:32:06I've been assigned
00:32:06smoky and mysterious,
00:32:07so I am going to be
00:32:09smoking the sugar here.
00:32:10I think it's going
00:32:11to add a nice element
00:32:12to all of the components
00:32:14in the entremet.
00:32:14You know,
00:32:16it does take some time,
00:32:17but I'm hoping here
00:32:18doing this right away,
00:32:20I'm going to be able
00:32:20to incorporate that.
00:32:24The inserted layers
00:32:25are going to be
00:32:26a cherry compote,
00:32:27a smoked caramel layer,
00:32:29and then a cocoa
00:32:31de croce cake.
00:32:32For my geometric shape,
00:32:33I'm planning to use
00:32:34this really cool mold
00:32:36that kind of have
00:32:36these jagged pieces
00:32:38really make it look
00:32:39kind of out of this world.
00:32:41The smokiness
00:32:41and the mystery
00:32:42are really going
00:32:43to shine here,
00:32:44and I'm still
00:32:45in this game.
00:32:55Michelle,
00:32:56we need this one.
00:32:57Yeah.
00:32:58We need this one
00:32:59big time.
00:32:59Yeah, we do.
00:33:00Looking at you right now
00:33:01in the sixth spot
00:33:02on 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,
00:33:06let's tamp it down
00:33:06a little bit.
00:33:07So I got ombre and light,
00:33:09so we're going to
00:33:10make a mousse cake
00:33:10a little darker
00:33:11on the bottom,
00:33:12and then it kind of
00:33:12gets lighter at the top,
00:33:14both flavor and texturally.
00:33:17Okay.
00:33:17We're going to do
00:33:18a raspberry
00:33:19pop quinoa crunchy base,
00:33:22raspberry jelly,
00:33:23a sponge cake
00:33:24that's going to be soaked
00:33:24in a little bit
00:33:25of raspberry syrup,
00:33:26so it's a little ombre.
00:33:28And then I'm working
00:33:29on right now,
00:33:29which I should taste,
00:33:31white chocolate mousse,
00:33:32which is the main part
00:33:33of 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
00:33:39with a little bit
00:33:39of vanilla bean
00:33:40and bay leaves.
00:33:41Oh, interesting.
00:33:42Yeah, and I think
00:33:43it's going to go
00:33:43really nicely
00:33:44with the raspberry,
00:33:45kind of like that
00:33:45earthiness that you get
00:33:47when you just pick
00:33:47a raspberry off the bush.
00:33:49To decorate,
00:33:50I'm going to spray
00:33:51the cake ombre.
00:33:52It's going to look
00:33:53like a big raspberry.
00:33:55Your mind, I think,
00:33:56is 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
00:34:06any of them,
00:34:06floral and delicate
00:34:07would not be who I am.
00:34:09Just my personality.
00:34:11But, you know,
00:34:11I'm excited to see
00:34:12where it goes.
00:34:13So I'm doing elderflower
00:34:14with apricot and pistachio.
00:34:16I'm making a pistachio financier,
00:34:18an elderflower mousse
00:34:19with apricot gelée
00:34:21and pistachio streusel
00:34:22around the outside.
00:34:23So I'm going to use
00:34:24a mole for the mousse
00:34:25that looks kind of
00:34:26like a pillow
00:34:26to represent the idea
00:34:28of delicateness.
00:34:29But because I also have floral,
00:34:31I'm going to have
00:34:31some chocolate vines
00:34:32coming up the side of it
00:34:33and then pearls
00:34:35that look like dew.
00:34:37So I'm actually going to
00:34:38take some of the petals
00:34:38and I have an elderflower gelée
00:34:40and I'm going to pour
00:34:41the elderflower gelée
00:34:42over them
00:34:42so they're going to be see-through.
00:34:43So are you making
00:34:44a flower bouquet
00:34:45on the top?
00:34:47Yeah, I went out
00:34:48and picked some flowers already.
00:34:49So you can't just take
00:34:50the plant over there
00:34:51next to...
00:34:52I might just take
00:34:52the 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.
00:34:58Woo!
00:34:59So let's go.
00:35:00Hurry up.
00:35:02My worst enemy right now
00:35:03is thyme.
00:35:04All right, Aurelia.
00:35:05We're at the bottom
00:35:06of 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
00:35:15and boozy.
00:35:17So I decided to do
00:35:18a raspberry rose mousse
00:35:21with a berry sponge cake
00:35:24and a crispy fouillotine
00:35:26on the bottom
00:35:26and elderflower creme.
00:35:29So, yes, it'll be boozy
00:35:31but more botanical flavor
00:35:33in there.
00:35:34I'm selecting a mold.
00:35:36That's very, very geometric.
00:35:37And I'm going to decorate it
00:35:39with chocolate leaves.
00:35:41So let's see.
00:35:42I have a feeling
00:35:42this is going to be
00:35:42the one where you shine.
00:35:43What do you think your son
00:35:44will be thinking
00:35:45watching this?
00:35:46Oh, gosh.
00:35:49That's a good question.
00:35:51I don't know.
00:35:51I mean, he definitely thinks
00:35:53that I'm like the toughest lady
00:35:56so what's next?
00:35:58Yeah, well, you've got to be
00:35:59very mentally tough
00:36:00to be in this kitchen.
00:36:01Absolutely.
00:36:02And you are that.
00:36:03So I can't wait
00:36:03to 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.
00:36:18Water.
00:36:19How are you feeling?
00:36:20I mean, I'm happy
00:36:22that I'm on the top right now
00:36:23but you know how it is.
00:36:25This is not easy.
00:36:25Like, anything can happen
00:36:27at any time
00:36:28and then I can also be
00:36:30on the bottom
00:36:31and I don't want
00:36:32that to happen.
00:36:33I got earthy
00:36:34and elegant.
00:36:35I'm not going to play safe.
00:36:37I'm using really
00:36:39unique flavors
00:36:40that sometimes tend
00:36:42to be a little bit
00:36:43out of the ordinary
00:36:44like malted milk.
00:36:45So, malt comes from barley
00:36:47and when you toast
00:36:49the malt powder
00:36:50you ended up
00:36:51with these like
00:36:51really nice
00:36:52caramelized
00:36:53earthy notes.
00:36:54I am making
00:36:55a roasted malted mousse
00:36:56almond cake.
00:36:58I'm going to have
00:36:59a roasted almond
00:37:00with an intense
00:37:02vanilla creme.
00:37:03My decorations
00:37:04I was like
00:37:05why would I use them
00:37:07all when I can actually
00:37:07make this geometrical form
00:37:09and make it my own.
00:37:11I'm going to actually
00:37:12sculpt dunes
00:37:13like really earthy
00:37:15and then we're going
00:37:16to be putting
00:37:16the chocolate decor around
00:37:17just to give that elegance.
00:37:19I'm just putting
00:37:20so much pressure
00:37:20on myself
00:37:21to like really
00:37:22stay on the top.
00:37:2590 minutes left.
00:37:26There I go.
00:37:30Good.
00:37:31Everything is in the
00:37:31blast now.
00:37:32It's good.
00:37:33Do you have your
00:37:33cake belt?
00:37:34It's all done.
00:37:35I wanted to get it
00:37:36in there as fast
00:37:37as possible
00:37:37because I'm so concerned
00:37:38on 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
00:37:46in the freezer
00:37:47right now.
00:37:48I'm going to have
00:37:49to really,
00:37:49really pick up
00:37:50the pace.
00:37:51I need to get up
00:37:52on that leaderboard.
00:37:53I need to.
00:37:54I mean like
00:37:54I need to.
00:37:56It's not so much
00:37:57how much I want to.
00:37:58I just need to.
00:38:02Okay.
00:38:03It's going to be okay.
00:38:04It's going to be okay.
00:38:05You got this.
00:38:07Let's hope
00:38:08that this moose
00:38:08gets to freeze
00:38:09because otherwise
00:38:10it's going to be tough.
00:38:12It's going to be tough.
00:38:14Oh my God,
00:38:15the pressure.
00:38:24So I got
00:38:25bright and citrusy.
00:38:27I love to work
00:38:28with lemons.
00:38:28So I'm deciding
00:38:29to go with lemon
00:38:30and yuzu.
00:38:31I love this combination.
00:38:32So I'm making
00:38:32a lemon poppy seed cake,
00:38:34a white chocolate crunch,
00:38:36a yuzu jelly,
00:38:37and a lemon mousse.
00:38:39I'm using
00:38:40a geometric silicone mold
00:38:42made a lot
00:38:43of chocolate shapes.
00:38:45So right now
00:38:45I'm doing
00:38:46a little surprise.
00:38:47So actually
00:38:49I want to make
00:38:49a lemon.
00:38:50So this is the mousse,
00:38:52this is the actual
00:38:52same cake
00:38:53but will be
00:38:54the lemon shape.
00:38:55So right now
00:38:56I'm trying to shape
00:38:57the lemon.
00:38:58I'm going to
00:38:59velvet spray.
00:39:00This is going to
00:39:01give this lemon effect.
00:39:03Beautiful.
00:39:10I have a lot
00:39:11of pressure
00:39:11on myself
00:39:12to do well.
00:39:13I feel like
00:39:14I have something
00:39:14to prove
00:39:15given the poor
00:39:16performance
00:39:16and my skills challenge
00:39:17but it's something
00:39:19that lights that fire
00:39:20in me.
00:39:20I feel inspired again.
00:39:21I feel totally
00:39:23different than I did
00:39:23earlier in the day.
00:39:25I have citrus
00:39:26and celestial
00:39:26and for this
00:39:28I'm going to have
00:39:29main ingredients
00:39:29be multiple,
00:39:30multiple kinds
00:39:31of citrus
00:39:31that all kind
00:39:31of go together.
00:39:32Calamansi,
00:39:33lime,
00:39:33lemon,
00:39:34orange
00:39:34and then
00:39:35I put it
00:39:36in a mold
00:39:36that sort
00:39:36of looks like
00:39:37a sun
00:39:37and then on top
00:39:38I'm going to
00:39:38do a chocolate ring
00:39:39and I'm going to
00:39:39pile all the planets
00:39:41in the middle
00:39:41like a little
00:39:42with a little
00:39:43citrus salad.
00:39:44As we all know
00:39:45Amarie Gushan
00:39:46is in the house
00:39:47and I know
00:39:48that if I'm going
00:39:49to put chocolate
00:39:50in front of the
00:39:50Chocolate Master
00:39:51it has to be
00:39:52absolutely perfect.
00:39:53I'm not as
00:39:54concerned about
00:39:55like the flavor
00:39:55because they said
00:39:56I nailed that
00:39:56but more just
00:39:57bringing back
00:39:57the design
00:39:58that's really
00:39:58what they want to see.
00:39:59Clean and too safe.
00:40:01I think in a competition
00:40:01like this
00:40:02we can't play it
00:40:03too safe.
00:40:03Yeah, I know.
00:40:04It's going to come
00:40:05to bite us in the butt.
00:40:06Chefs, you have
00:40:07one hour left.
00:40:09What do you have?
00:40:10I have earthy
00:40:11and nutty.
00:40:12This is very much
00:40:13something I feel
00:40:14like I do well.
00:40:15I like how
00:40:16adventurous I can
00:40:17get with it.
00:40:18When it comes to nutty
00:40:18I'm not going to
00:40:19give the judges
00:40:19what they expect.
00:40:20I feel like
00:40:20the low-hanging fruit
00:40:22would be almond
00:40:22or hazelnut.
00:40:24I'm going to do
00:40:24black sesame
00:40:25and I'm going to
00:40:25pair it with matcha
00:40:26which is earthy.
00:40:27The black sesame
00:40:28is nutty
00:40:29and then some
00:40:30blackberry
00:40:30to really bring out
00:40:32that earthiness
00:40:32and nuttiness
00:40:33on the inside.
00:40:34Then on the top
00:40:34I'll be garnishing it
00:40:35with matcha soil
00:40:37some dark chocolate
00:40:38vines as well
00:40:39and buttercream
00:40:40blackberries.
00:40:40I can't wait
00:40:41for the surprise
00:40:42nuttiness on the inside.
00:40:43There's no nuts in this
00:40:44yet it's a nutty dessert
00:40:45and I cannot wait
00:40:46to show that off.
00:40:50Chef Alberto
00:40:51you must have
00:40:52been happy
00:40:52finding out
00:40:53the combination
00:40:54you had
00:40:54for your mousse cake.
00:40:55It just screams
00:40:56Cuba
00:40:57it screams tropical.
00:40:58That was a lucky
00:41:00lucky lucky thing.
00:41:01Tell me about this.
00:41:02Boosy and tropical.
00:41:03So what do you think?
00:41:04Cuban, huh?
00:41:05Yeah.
00:41:06Mojito.
00:41:07So I'm making
00:41:08a blueberry mojito jelly
00:41:09and mango mousse
00:41:10and spice da cuas
00:41:12milk chocolate
00:41:13streusel
00:41:14as the base
00:41:15for the cake
00:41:15even though I'm not
00:41:16like a hard drinker
00:41:17it's not going to be
00:41:18boosy
00:41:19but it's going to
00:41:19have alcohol.
00:41:20And I'm making
00:41:21it look like
00:41:23oceans and waves
00:41:24and I'm going to make
00:41:25chocolate hibiscus flour.
00:41:27And Marie is here
00:41:28so I have to at least
00:41:29have a little bit
00:41:30of chocolate decoration.
00:41:39Chef Florencia
00:41:40are we doing
00:41:41more chocolate
00:41:42for the master chocolatier?
00:41:43I actually got
00:41:44dark and indulgent.
00:41:45Right now
00:41:46my cake
00:41:47is in the blast freezer.
00:41:49I'm going to do
00:41:49brownie base
00:41:52janduja mousse
00:41:52with a salted caramel cremeau
00:41:54and some crunchy
00:41:55dark chocolate
00:41:56faietine.
00:41:57Yeah I guess
00:41:58when you think
00:41:58dark and indulgent
00:41:59of course
00:41:59it's chocolate
00:42:00it has to be.
00:42:01And I'm going to put
00:42:02on top of the cake
00:42:03some chocolate truffles
00:42:04brushed with gold
00:42:06so it's going to look
00:42:06even more indulgent.
00:42:08I'm filling it up
00:42:09with the flavors
00:42:10that are inside the cake
00:42:11when they bite into it
00:42:13they're going to have
00:42:13like the cake
00:42:14inside the truffle
00:42:15as well.
00:42:16Mauri's here
00:42:16he's the chocolate master
00:42:18absolute number one
00:42:19and I really want
00:42:21to do this chocolate
00:42:22perfect.
00:42:22Chef Florencia
00:42:23is on a mission
00:42:24people watch out.
00:42:26Only 30 minutes left
00:42:28now to finish
00:42:28your mousse cake
00:42:29masterpieces.
00:42:31In a previous competition
00:42:32I was in a layered
00:42:33mousse cake challenge
00:42:34I learned that it was
00:42:35all about speed
00:42:36time management
00:42:37and how can we forget
00:42:39I also won
00:42:40that challenge.
00:42:42I go to unmold
00:42:43my mousse cake
00:42:43I need the entire
00:42:44mousse cake to be set
00:42:46if not it's going to
00:42:47look like a disaster.
00:42:50I lost a little bit
00:42:51of it
00:42:52that's fine
00:42:52I'll just cover that up
00:42:54I just need to spray it
00:42:55with my cocoa butter
00:42:56spray
00:42:58I'm feeling really
00:42:58good about it.
00:43:10it's good
00:43:12antromet just came out
00:43:13of the mold
00:43:14so that's good
00:43:15what I did
00:43:16is I grabbed straws
00:43:17cut them in different
00:43:18shapes
00:43:18and then put them on top
00:43:20so once the antromet
00:43:20is frozen
00:43:21I can just peel them off
00:43:22and then I have
00:43:22the really natural
00:43:23geometrical forms
00:43:24of the earth.
00:43:26There's a sculpture
00:43:27over there
00:43:27I would never
00:43:29I could never
00:43:35Oh my god
00:43:39it's breaking
00:43:40it's breaking
00:43:43it's breaking
00:43:45this is terrible
00:43:46it's
00:43:47it's uh
00:43:48it's falling apart
00:43:50it's falling apart
00:43:51and um
00:43:52no
00:43:53this is
00:43:54this is bad
00:43:55this is
00:43:56this is bad
00:43:56you can't
00:43:58you can't use it
00:44:04this was a huge risk
00:44:07using this mold
00:44:09uh
00:44:10it all disintegrated
00:44:11um
00:44:12it's not cold enough
00:44:14uh
00:44:15what am I gonna do
00:44:16I'm gonna try to
00:44:17patch up the misery
00:44:18I mean it's
00:44:18the whole thing
00:44:19it looks
00:44:20like misery
00:44:21I'm gonna make it work
00:44:22some way
00:44:23somehow
00:44:23it might not be
00:44:24the best results I want
00:44:25but you know what
00:44:26I'm gonna finish it
00:44:27so
00:44:28that's all I can give
00:44:29right now
00:44:31this is the moment of truth
00:44:33chef did it come out
00:44:35Chris it it it didn't
00:44:38not for me
00:44:41it didn't come out
00:44:43no bueno
00:44:44oh no
00:44:45oh no
00:44:46that's not buenÃsimo
00:44:47si si
00:44:48that's malissimo
00:44:49si
00:44:50I was gonna make this place
00:44:52that's gonna look like the ocean
00:44:53but it's too warm
00:44:55then it's gonna melt
00:44:56so I have to make the decision
00:44:58to use cocoa spray
00:45:00basically I'm just trying to like
00:45:02make this
00:45:03somehow
00:45:05what it's supposed to be
00:45:06did yours came out chef
00:45:07the entremé came out
00:45:08for the most part
00:45:09it did kind of
00:45:09the corners did not set
00:45:11as well as I wanted them to
00:45:12but that's what we're gonna use
00:45:13the garnishes for
00:45:14to decorate and cover it up
00:45:1615 minutes left
00:45:17and the chef
00:45:18with the lowest total score
00:45:19will be eliminated
00:45:24and it's not ready yet
00:45:31I don't know what I'm gonna do
00:45:32I don't know if mine's gonna come out man
00:45:36I suddenly think
00:45:37liquid 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
00:45:47liquid nitrogen
00:45:48it was a little bit of a challenge
00:45:49for me in the last challenge
00:45:51but you know
00:45:54you gotta do what you gotta do man
00:45:55oh yeah
00:45:56there you go
00:45:58yes
00:45:59there we go baby
00:46:00let 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
00:46:16I'm taking it out
00:46:18yeah
00:46:19oh she is
00:46:20for the record
00:46:22I did not have to use liquid nitrogen
00:46:25I wish that I thought about the nitrogen
00:46:27that was a critical mistake
00:46:31the liquid nitrogen came through
00:46:35so the overall vision for decor of this
00:46:37is I'm gonna do kind of a marbled sun
00:46:39colored 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
00:46:49okay
00:46:51Florencia
00:46:51did it come out
00:46:53perfect
00:46:55this is tough
00:46:56I'm gonna try to cover as much as I can
00:47:00with whipped cream flowers
00:47:01oh 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
00:47:06that's so sad
00:47:08one minute left
00:47:09this is definitely not what I wanted
00:47:11um
00:47:12but
00:47:13I know that I have
00:47:14the hibiscus that I want to put in there
00:47:16ten seconds
00:47:21five
00:47:21four
00:47:22three
00:47:23two
00:47:25one
00:47:26time is up
00:47:27that is a wrap
00:47:28on your geometric moose cakes
00:47:30um no I don't want to present this
00:47:32that's that's not my work
00:47:34nope
00:47:39Duff Omri
00:47:40we're making a big change
00:47:41to the master challenge judging
00:47:42this time you're not going to know
00:47:44the identity of the chef
00:47:45who made the dessert
00:47:46the assignment here
00:47:48was geometric moose cakes
00:47:49the theme of this first cake
00:47:52is smoky
00:47:53and mysterious
00:47:54that looks so good
00:47:56my heart is pounding
00:47:57oh my god
00:47:59what I see
00:48:00it's like
00:48:00a 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
00:48:06all right
00:48:07time has come to give it a taste
00:48:08we have a coco d'acquoise
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 moose
00:48:20let's go
00:48:20the moment of truth
00:48:22I'm not a big fan
00:48:24of smoky tasting dessert
00:48:25and this one
00:48:26was perfectly subtle
00:48:27it's there
00:48:28I told you
00:48:28but it's elegant
00:48:30I agree with 100%
00:48:32what you said
00:48:32I'm eating the moose
00:48:33mmm
00:48:34right airy and light
00:48:35there's some smoke
00:48:36just hanging out
00:48:38the cherries are really bright
00:48:39it's a really nice caramel
00:48:40it's rich enough
00:48:43I am so relieved right now
00:48:53the theme here is nutty and earthy
00:48:55yeah I think geometry
00:48:57really meets earth
00:48:59and organic
00:49:00I think it's a very good balance
00:49:01of both
00:49:02if I see this at a bakery
00:49:04I would buy it
00:49:06yeah
00:49:07all right
00:49:08let's see if it tastes good
00:49:11nice
00:49:12it looks so sexy
00:49:14I love those layers
00:49:16black sesame mousse
00:49:18with blackberry jam
00:49:19matcha sponge cake
00:49:21and dark chocolate crunch
00:49:24the mousse
00:49:25is
00:49:26the perfect texture
00:49:28black sesame
00:49:29is really peanut buttery
00:49:30you know
00:49:30it's really good
00:49:31it's just got that nuttiness
00:49:32so good
00:49:33good job
00:49:34good job
00:49:38oh look at that
00:49:39that looks nice
00:49:40that's Florencia right
00:49:40yes it is
00:49:42judges
00:49:43indulgent
00:49:44indulgent
00:49:45and dark
00:49:45I really dig this a lot
00:49:47it's like these gold bars
00:49:49and like this
00:49:50soft velvet
00:49:51it is indulgent
00:49:52it is dark
00:49:53you know what
00:49:54this looks really good
00:49:55next to your watch
00:49:56right look at that
00:49:57like that's
00:50:01yeah I think the execution
00:50:03of the geometric theme
00:50:05is well done
00:50:07okay girl
00:50:08that is so good
00:50:10decadent
00:50:11look at that face
00:50:13he won
00:50:13okay winner
00:50:15I'll see if there's anything
00:50:17in this gold bar
00:50:18I really hope there is
00:50:20oh you better be
00:50:21oh yeah
00:50:22what
00:50:26salted caramel cremeux
00:50:28fouillotine crunch
00:50:29and caramel truffle
00:50:33this is rich
00:50:35and it's indulgent
00:50:37you have got chocolate
00:50:39and you've got caramel
00:50:40and you've got crunchy stuff
00:50:42and it doesn't let up
00:50:43this is the real gem
00:50:45because the finesse
00:50:47on the chocolate shell
00:50:48and there is three textures
00:50:50on the inside
00:50:51whoever did this
00:50:52actually used the cremeux
00:50:54caramel
00:50:54and the mousse
00:50:55on the inside
00:50:56great respect
00:50:57very cool
00:50:58well I can't wait
00:50:58to see how you score this
00:50:59there you go
00:51:00great respect
00:51:01good job dude
00:51:02that's amazing
00:51:02when we grab the champagne
00:51:05yeah right
00:51:05okay
00:51:06no big deal
00:51:07yeah
00:51:08I would like to not be the next one
00:51:10because the bar is very high
00:51:14so who is this?
00:51:15Chris
00:51:16all right
00:51:17the theme here
00:51:18floral
00:51:19and delicate
00:51:20I get floral
00:51:22I wish that
00:51:23the entremet
00:51:24would have unmolded
00:51:25perfectly
00:51:26because all I can see
00:51:27is that broken mousse
00:51:29which unfortunately
00:51:30does not give me
00:51:31the illusion
00:51:31of a delicate
00:51:32beautiful 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
00:51:38pistachio financier
00:51:40with elderflower mousse
00:51:41apricot gelée
00:51:42and pistachio crunch
00:51:44I mean there is nothing
00:51:45delicate about this
00:51:46right
00:51:46these are big bold flavors
00:51:48you know
00:51:49and they're not subtle
00:51:50however
00:51:52it tastes good
00:51:53I love a good financier
00:51:55very moist
00:51:56and the pistachio flavor
00:51:57is just right
00:51:58the compote
00:51:59has a beautiful
00:52:00floral flavor
00:52:01but to me
00:52:02if I didn't know
00:52:03that the challenge
00:52:04was delicate
00:52:05I don't think
00:52:06I would have got there
00:52:06no
00:52:10celestial
00:52:11and citrus
00:52:13what is mine
00:52:14there you go
00:52:15okay
00:52:15the orange glaze
00:52:16on this cake
00:52:17is really clean
00:52:19this is really impressive
00:52:20but I mean
00:52:22I don't think
00:52:22there's anything celestial
00:52:23about this
00:52:24I think this could
00:52:24it's the sun
00:52:25you could say
00:52:26oh yeah
00:52:27this is kind of
00:52:27like a planet
00:52:28but it's like
00:52:29I want more planets
00:52:30they are beautifully
00:52:32crafted
00:52:33perfectly reflective
00:52:34very very clean work
00:52:37alright judges
00:52:37blood orange gelée
00:52:39with calamansi curd
00:52:40olive oil cake
00:52:42with a citrus salad
00:52:46I liked it
00:52:47starting with
00:52:48the big positive
00:52:49the calamansi
00:52:51it's a citrus
00:52:51I love
00:52:52it's bright
00:52:53and it's delicious
00:52:54sourness
00:52:55this is really fresh
00:52:57really bright
00:52:58really clean
00:52:59nice textures too
00:53:05tropical
00:53:06and boozy
00:53:08that's mine
00:53:09oh here we go
00:53:11that beautiful
00:53:12hibiscus flower
00:53:14I think someone
00:53:15tried to seduce me
00:53:16with chocolate
00:53:18craftsmanship
00:53:19and I appreciate that
00:53:20because it's well done
00:53:21in terms of
00:53:22the entremet
00:53:23itself
00:53:24that much blue
00:53:25isn't appetizing
00:53:27because it's not
00:53:28naturally found
00:53:29he's absolutely right
00:53:31like
00:53:31but that's the blue
00:53:32I gave him
00:53:33well let's see
00:53:34how it tastes
00:53:34yeah let's see
00:53:35how it tastes
00:53:36I'm sure it's gonna
00:53:37taste good
00:53:38spiced daquoise
00:53:40with mango mousse
00:53:41blueberry mojito gelée
00:53:43and milk chocolate
00:53:45streusel
00:53:49the mousse is too soft
00:53:50you know
00:53:51it didn't have
00:53:51the proper time
00:53:52to set
00:53:54and I don't think
00:53:55and I don't think
00:53:55it's the right
00:53:56interpretation
00:53:56for a boozy dessert
00:53:58I can barely get the booze
00:54:00I do need a lot more
00:54:01this cannot be served
00:54:03in a restaurant
00:54:05this is definitely not
00:54:07the judging
00:54:08that I wanted to hear
00:54:10there was a point
00:54:11that I was ready
00:54:13to throw the towel
00:54:16like us little
00:54:17old people
00:54:18don't have
00:54:19like you
00:54:20you have time
00:54:21to get better
00:54:22a lot more time
00:54:24we should be
00:54:25already there
00:54:25so when we
00:54:27criticize
00:54:28it hurts
00:54:29a little bit more
00:54:30you feel like
00:54:31oh you spent
00:54:31all these years
00:54:32doing all this job
00:54:34and
00:54:35and
00:54:35you're old
00:54:37so
00:54:38that's why
00:54:39it hurts
00:54:40all right
00:54:44judges
00:54:45geometric moose cakes
00:54:47wow
00:54:48the theme here
00:54:50is ombre
00:54:51and light
00:54:53as far as
00:54:54ombre goes
00:54:55they did a fantastic
00:54:56job
00:54:57very very
00:54:58clean work
00:54:58yes
00:54:59are you ready guys
00:55:00here we go
00:55:01is it an ombre
00:55:03on the side
00:55:05that's nice
00:55:06look at that
00:55:06little jiggle
00:55:07oh
00:55:07okay this is
00:55:09sexy looking
00:55:10boom
00:55:10oh look at that
00:55:11perfect
00:55:11Amari Gouchon
00:55:13said something
00:55:14I did
00:55:15was sexy
00:55:17like
00:55:18whew
00:55:18man
00:55:19mama's like
00:55:20feeling good
00:55:21judges on the menu
00:55:23raspberry and cream
00:55:24entremet
00:55:24with vanilla bay leaf
00:55:25mousse
00:55:26and puffed quinoa
00:55:27crunch
00:55:28I get the bay leaf
00:55:30that's incredible
00:55:30and I actually
00:55:32really like it in here
00:55:33yeah
00:55:33like something like
00:55:34herbal like that
00:55:35with the raspberries
00:55:36it's really good
00:55:38not disappointed
00:55:39very very pleasant
00:55:41cake
00:55:41I love the quinoa puff
00:55:42it's not something
00:55:43we often see
00:55:44I think it bring
00:55:45lightness
00:55:46and it elevates
00:55:47the cake
00:55:48oh my god
00:55:49guys I'm dead
00:55:50good good
00:55:50you did that
00:55:51good job
00:55:53how are you feeling
00:55:54I just died
00:55:55I went to heaven
00:55:55good job
00:55:57I didn't hear any
00:55:57complaints
00:55:58I'm like
00:55:59I don't know
00:56:00are you happy
00:56:01I'm like
00:56:02good job
00:56:03you did great
00:56:10you did great
00:56:11oh that's geometric
00:56:13all right
00:56:13the theme here
00:56:15bright and citrusy
00:56:16if you couldn't guess
00:56:18it's like the chef
00:56:19that gets
00:56:20the theme is like
00:56:21bright
00:56:22citrus
00:56:24geometrical
00:56:24he's like
00:56:25check check check
00:56:27I've done it
00:56:27you know what I mean
00:56:29should I slice the lemon
00:56:33wow look at that
00:56:35that is amazing
00:56:36judges you're tasting
00:56:37for lemon poppy seed
00:56:39cake with white
00:56:39chocolate crunch
00:56:41yuzu jelly
00:56:42and lemon mousse
00:56:44love yuzu
00:56:47I really like the
00:56:48citrus flavor
00:56:49it's there
00:56:50you have yuzu
00:56:51it's like
00:56:51a lemon
00:56:52with a hint of floral
00:56:53it is citrusy
00:56:55and it's like
00:56:55this is what you're
00:56:57going to get
00:56:57that is totally on theme
00:56:58and here I think
00:56:59it really works
00:57:04judges the theme
00:57:05here is earthy
00:57:06and elegant
00:57:08how do you want
00:57:09to look
00:57:13when I think
00:57:14elegance I think
00:57:16refinement
00:57:17high tea
00:57:17perfection
00:57:18and this is
00:57:20the complete opposite
00:57:21in a good way
00:57:22it's very organic
00:57:23to me
00:57:23it's very earthy
00:57:24and perfectly executed
00:57:26parallel lines
00:57:27are very geometric
00:57:28I believe this is
00:57:30the first cake
00:57:31that we had
00:57:32that wasn't made
00:57:32in a malt
00:57:33kudos to whoever
00:57:34made this
00:57:36I have no idea
00:57:38what to expect
00:57:39me either
00:57:40wait
00:57:42the layers are
00:57:43very well defined
00:57:44very elegant
00:57:45oh look at that
00:57:47and you're tasting
00:57:48for malted crunch
00:57:49base with almond
00:57:50cake
00:57:50vanilla creme
00:57:52malted almond
00:57:53praline
00:57:54and malted mousse
00:57:56Duff is loving it
00:57:57yeah he loves it
00:57:58it tastes like
00:57:59a cereal
00:58:01a breakfast cereal
00:58:01from a childhood
00:58:02the vanilla creme
00:58:03is a very clever
00:58:04way of bringing
00:58:05almost like
00:58:05a vanilla ice cream
00:58:07flavor into the dessert
00:58:09you cannot even
00:58:10stop Duff
00:58:10look
00:58:11it's so good
00:58:12and he's still at it
00:58:13it's so good
00:58:14it's delicious
00:58:23oh god
00:58:25judges
00:58:26the theme here
00:58:27is botanical
00:58:28and boozy
00:58:32there was no
00:58:32saving it
00:58:33I mean look
00:58:34at the things
00:58:34the first thing
00:58:36that I see
00:58:36it's the lack
00:58:37of refinements
00:58:38you know
00:58:38it didn't have
00:58:39the proper time
00:58:40to set
00:58:40this top part
00:58:41really didn't
00:58:42come out of the
00:58:43mold well
00:58:43it's too bad
00:58:44there's a lot
00:58:44of things
00:58:44that went wrong
00:58:45there's a couple
00:58:45things that went
00:58:46right too
00:58:46I think these
00:58:46are beautiful
00:58:47flowers
00:58:48that color pink
00:58:49like with this
00:58:50sort of velvet
00:58:50texture on the
00:58:51outside
00:58:52it just looks
00:58:53lovely
00:58:54yeah
00:58:54I mean
00:58:55yeah look
00:58:56you've got a layer
00:58:57that doesn't look
00:58:58bad
00:58:58berry sponge
00:59:00with elderflower
00:59:01cremeux
00:59:01crispy crust
00:59:03and raspberry
00:59:04rose mousse
00:59:11there's a flavor
00:59:12and it's just beautiful
00:59:13and you're let down
00:59:14with the taste
00:59:15this one is a complete
00:59:16opposite
00:59:17this is the type of dessert
00:59:19I like
00:59:19it's well crafted
00:59:20everything has its place
00:59:22you get just a little bit
00:59:23of that rose
00:59:24you get just a little bit
00:59:25of that raspberry
00:59:25that just sort of
00:59:26waft through
00:59:27and it's so fresh
00:59:28and lovely to eat
00:59:30I mean I could
00:59:30I could finish this whole piece
00:59:33there you go
00:59:34that was good
00:59:35well at least the flavor
00:59:36was good
00:59:36yeah
00:59:37the flavor
00:59:37you killed it
00:59:38yeah
00:59:38see I would rather
00:59:39have a redness
00:59:41critique
00:59:47all right so judges
00:59:49these cakes
00:59:50could be
00:59:51the determining factor
00:59:52in which chef
00:59:53will be leaving
00:59:54this competition today
00:59:56and you're going
00:59:56to be scoring
00:59:57our chefs
00:59:58without knowing
00:59:59who baked
00:59:59which dessert
01:00:13chefs
01:00:14your geometric
01:00:15mousse cakes
01:00:15were very modern
01:00:16and as meticulous
01:00:18on the inside
01:00:18as they were
01:00:19on the outside
01:00:20but as you know
01:00:22only nine of you
01:00:22have a future
01:00:23in this kitchen
01:00:23so let's start
01:00:25by revealing the chef
01:00:25with the highest
01:00:26overall score
01:00:27for the day
01:00:34great work Juan
01:00:39as for the rest of you
01:00:40if your name appears
01:00:41on the leaderboard
01:00:42you will join Juan
01:00:43here in the kitchen
01:00:44next time
01:00:53that's Florencia
01:00:55Robert
01:00:57Rochelle
01:00:59got a 20
01:01:02Clement
01:01:03oh my god
01:01:04Casey
01:01:04oh my god
01:01:08Molly
01:01:11and Chris
01:01:13in general
01:01:14impressive work chefs
01:01:15thank you
01:01:15thank you
01:01:18Aurelia and Adalberto
01:01:19only one of you
01:01:20is moving on
01:01:21because you are
01:01:22in the bottom two
01:01:24it all comes down
01:01:25to the scores
01:01:33the suspense is killing me
01:01:35mm-hmm
01:01:40oh so close
01:01:42oh my goodness
01:01:43oh my god
01:01:44Aurelia
01:01:46so close
01:01:47so good
01:01:48Adalberto
01:01:49you are safe
01:01:50thank you
01:01:51Aurelia
01:01:52you really are
01:01:52an incredible pastry chef
01:01:53you are
01:01:54but sadly
01:01:55your quest to become
01:01:56the ultimate baking champion
01:01:57ends here
01:02:02regardless of what happened
01:02:03my son's gonna be proud
01:02:05I'm still very proud
01:02:06of myself
01:02:08I think I gave him
01:02:09my all
01:02:09and I'm very proud
01:02:11of myself
01:02:12for doing that
01:02:17that was intense
01:02:19next time
01:02:20we'll clear the scores
01:02:21and all nine of you
01:02:22will start fresh
01:02:23but that means
01:02:24a bad day in this kitchen
01:02:25for any of you
01:02:26could be your last
01:02:29just one up
01:02:30from the last person
01:02:32again
01:02:33but I get a clean slate
01:02:34it's like
01:02:35bring it on
01:02:36it's like
01:02:37I can be stronger
01:02:38than bullets
01:02:40next time
01:02:41the chefs must prove
01:02:42they are masters
01:02:43of pastry cream
01:02:45hoping one of the two of us
01:02:46can kind of
01:02:47wipe him out
01:02:47I mean you said it not me
01:02:49if you screw this up
01:02:50you're going home
01:02:51relax
01:02:52it's gonna set up
01:02:54I am having a moment
01:02:55this is so good
01:02:57it's so disaster
01:02:59no way
01:02:59my stomach just dropped
01:03:01my stomach just dropped
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