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00:02This program is rated G and considered acceptable for all ages.
00:31This is amazing.
00:33Earning her the win and a $2,500 prize.
00:36Kyle couldn't match the tempo in round two and found himself in the bottom with Richard.
00:41Sadly, Richard's burnt honey cake hit the wrong note, sending him shuffling out of the bake shop.
00:47Now, the last four standing face off in the bake shop semifinals.
00:51It's weird.
00:58Happy holidays, bakers.
01:00Happy holidays.
01:01Well, here we are, the semifinals.
01:04Gentlemen, should we semifinals shuffle along?
01:07Let's do it.
01:10I'm this close to finale.
01:12Take it in. Drink it in, folks.
01:14I just want to continue to impress the judges.
01:17Today is the last chance to prove that we are the ones who belong in the finale.
01:25It will be la crème de la crème.
01:28Good tidings to you, bakers!
01:30And may we be the first to congratulate you on making it to our very merry semifinals!
01:38Yeah!
01:40There's only four bakers left, like one step away from winning the $25,000.
01:46Cal, Kelly, Corey, and Marie-Michelle, we are thrilled for you and so proud of all of you.
01:53Throughout this competition, you've delighted us with some festive and flavorful baking.
01:58But you need to work harder than Santa's elves today, because only this challenge stands between you and the finale.
02:05Today, we want you to branch out with some holiday bakes that celebrate some of our most loved holiday pastimes.
02:12One of my favorite things about the season is gifting.
02:16For your first dessert, give us 12 petit fours wrapped in beautiful decor to look like perfect presents.
02:24Petit fours? Huh.
02:26Your petit fours will be judged on their execution, flavor, and wrapping technique.
02:32Six of your petit four prezzies will sit below your final dessert.
02:37A merry madeleine tree.
02:39Ooh.
02:41We're looking for a spruced-up tree made with magnificent madeleine cookies.
02:45And a tree topper.
02:48Remember, bakers, it's all about decor.
02:50As I may have mentioned, I'm pretty into decorating a tree.
02:53It is without question one of my favorite things to do around the holidays.
02:57So I've decorated this little tree with some seasonal theme inspiration.
03:04Their madeleine trees will be judged on their execution, flavor, and how well your tree displays your festive theme.
03:11This is the semifinals.
03:12So we need these tannin bombs to be triumphs, okay?
03:17Unfortunately, the baker with the least tremendous tree will be leaving the bake shop.
03:22You have three and a half hours on the clock, and your petit four presents must be completed in 90
03:27minutes.
03:29Okay, bakers.
03:30Let's deck the dough.
03:31Tie it with a bow.
03:32I don't know.
03:35Your time starts now!
03:36Oh, my God, oh, my God, oh, my God.
03:39Yes.
03:41Festive florals.
03:42Yes.
03:43Seaside celebration.
03:44I get winter women!
03:47Sparkle season.
03:48Sparkle season?
03:49I get sparkle season.
03:50Sweet.
03:51Okay, okay.
03:52Sparkles!
03:52Like, this is so me.
03:54This is so me.
03:56Oops.
03:57My bad.
03:58I'm so excited I got sparkle season, because I'm all about the sparkles.
04:02I love the shimmer, the color, the shine.
04:04Like, I have big ideas, but I have to get the petit fours baked, I have to get the malons
04:09baked, and anything can happen in the bake shop.
04:12So, first things first, my petit fours.
04:15All right, this will do.
04:16For my petit four gifts, I'm making a pistachio almond cake with dark chocolate ganache dipped in fondant icing.
04:24Done.
04:25All right.
04:25Ooh, there we go.
04:28Ouch, that was hot.
04:33Seaside celebration.
04:34Yeah, I'm pumped for this theme.
04:36This is, like, totally me.
04:38I grew up in Waterford, Connecticut, surfing, fishing, swimming out in the ocean, lounging out on the beach.
04:44Like, life is better in the sand.
04:47To go.
04:48In the last challenge, I left the bake shop feeling so defeated.
04:52There are so many errors that are just so uncharacteristic of you.
04:58All right.
04:59But it's a new day.
05:00Let's get to work.
05:01I'm really hoping this cake pulls through for me.
05:04I'm making almond à croix, which is just a meringue with some, like, flour folded into it.
05:09Blackberry jam and blood orange curd petit fours.
05:12I hope that they give me the win for these guys.
05:14I'm really excited.
05:15All right, come on.
05:16Big money, big money, big money, big money.
05:20We're down to the final four.
05:22It's the semifinal.
05:23These two challenges are truly going to separate who's ready for the finale and who's going home,
05:28and who's ready to take home $25,000.
05:32True.
05:32I am very stressed for these bakers.
05:34They are obviously so talented, but they have a lot to get done.
05:37Got to bake everything, like, ASAP today, I feel like.
05:41I got festive floral, so I'm so excited.
05:44I think my game plan is to make some gum paste flowers.
05:47First, the key to win the challenges today is definitely making sure both of the bakes gets into the oven
05:53ASAP.
05:54They both required a lot of decorations.
05:57I'm gonna make mochi brownies with a very chocolatey petit four.
06:02I think that's the way to go.
06:04Because petit fours are so tiny, a rich, chewy mochi texture would be perfect in this scenario.
06:10Who doesn't like brownies?
06:15For those who don't know, not me, what's a petit four?
06:19It is a small bite-sized dessert packed with flavor.
06:23But really what separates a petit four from a small bite is precision and decoration.
06:29So what I'm hearing is very tiny dessert, very large workload.
06:32Yes.
06:33Yes.
06:33So I'm gonna work with Labrador tea leaves.
06:37Smells like a walk into the forest.
06:42My seasonal theme is winter woodland and I'm thinking of home.
06:49My family is located in the north coast of Quebec, among all the forests.
06:54So I want to show my two colors.
06:58Mm-hmm.
06:59Mm-hmm.
07:00For my 12th petit four gift, I'm making Labrador tea cake with sea bokthorn gem and a balsam
07:07fur glaze.
07:09Just a slow heat.
07:12Sea bokthorn is a berry.
07:15Wow.
07:16It's a bit tart.
07:18Look at this amazing color.
07:21These are bold flavors, just like a Quebecoise.
07:26Perfect.
07:27I just hope the judges will appreciate them.
07:30There you go.
07:36So now I'm starting on my Madeline batter.
07:38I have to make 12 petit four gifts and a Madeline tree in three and a half hours.
07:43I'm gonna make these Madelines coconut lime flavored to give it a little bit of tropical
07:47flair.
07:48Madelines get their distinct shape from being baked in this scallop-shaped pan.
07:52All right, cool.
07:52The challenge with Madelines is that you're resting it for the proper amount of time so
07:56that way that fat can solidify and so that way they bake properly.
07:59Let's start with these guys.
08:01That's looking great.
08:03There we go.
08:05Now back to the Madeline.
08:06For my Madeline tree, I'm making strawberry Madelines, adding some strawberry puree.
08:11So it's pink, and I think red florals will really pop and just match the whole thing
08:17together.
08:17Does this look like Madeline batter?
08:19What are you doing here?
08:2345 minutes till we need to taste your petit four presents.
08:27Your petit fours should be out of the oven.
08:30They actually should be in the cooling process, and you should be layering them in like two
08:35minutes.
08:36All right, sweet.
08:38Yes.
08:39My mochi brownies are ready.
08:41It's so soft.
08:44Clutch.
08:48I'm gonna make it.
08:50Bake faster, please.
08:51I think I put too much cake in the trays.
08:54I should have really split it up with more trays instead of just the two.
08:57All right.
08:58I've got to come out now.
08:59Just do what I can.
09:00I'll do what I can.
09:00I am nowhere near decorating.
09:04These two bakes, the most skillful pastry chef, can still mess up.
09:08Okay.
09:09Each step is so crucial to be done correctly.
09:13There's actually no room for error.
09:15Ugh.
09:16Oh my gosh.
09:19My cakes looking a little broken in pieces at the moment, and I don't need a whole sheet
09:25of them.
09:25So maybe they will look really good when I dip them.
09:28No pressure.
09:31I'm working on my madeleine batter.
09:35I really need to keep doing two things at the same time if I want to be ready.
09:41For my madeleine tree, I'm making hazelnut and chocolate madeleines.
09:47Chocolate with hazelnuts.
09:49They are best friends.
09:53A lot of banging there, Marie.
09:55For my sparkle season madeleine tree, I'm making orange madeleines with a white chocolate
10:00ganache.
10:01I feel like we're doing this for hours.
10:03Correct me if I'm wrong here.
10:04They're going to need to make a lot of madeleines.
10:06Yes.
10:07We're talking like probably, what, four to five dozen madeleines to cover a tree.
10:10I mean, I see Cory's got like multiple pans up there.
10:13If you see something where it doesn't look clean, and that's when you swap a good one
10:17for a not so good one.
10:19You want to make sure it has that signature hump.
10:21Like a camel, we're looking for a hump.
10:23We're looking for a hump.
10:24Yeah.
10:24I get that if I've had a big meal.
10:26Yeah.
10:2930 minutes remaining, bakers.
10:32Real talk, y'all.
10:33The bakers should be decorating their petit fours right now.
10:36Push, push, push.
10:37Look at that sea buckthorn jam.
10:43Petit four, when you think about it, it's like tiny layered cake.
10:48So I'm confident that a tiny one is not going to be a big challenge for me.
10:53Looks like an afternoon tea party.
10:56And everyone's invited.
10:59All right, that's one layer.
11:00For my 12 petit four gifts, I start with a layer of de croix.
11:03And then I follow that up with some of the blackberry jam that I spread evenly across the top.
11:08Then another layer of cake.
11:09A really nice thin layer of my orange curd because I don't want to go crazy heavy with it or
11:13else everything will just slide all over the place.
11:15Sweet.
11:15Eight.
11:16I do one last layer of cake, and then I add on my marzipan layer, and create this really nice
11:22bite for the judges.
11:23I know last week was a little bit of a struggle, but I hope they see the ambition behind doing
11:28a six-layer petit four.
11:30You got it, Kelly.
11:32It's so fun, because it's mochi.
11:35Still.
11:37Straight.
11:38No crumbs.
11:40They need to create 12 petit fours presents.
11:43that would say to me, we're looking for little squares.
11:46Squares, exactly.
11:47So that's going to be much more challenging
11:48to get those lines absolutely precise and straight.
11:52Yeah, but if that glaze doesn't pour over those pettifours right,
11:56it can be fatal at the end.
11:59I'm coating my mochi brownies in a light green royal icing.
12:03I think it'll really pop with my pink.
12:05Should it not drip better?
12:08Oh yeah, I think it's too thick.
12:09I'm nervous, but I am racing against the clock at this point.
12:13This is going to be so tasty because it's so creamy.
12:15So I just pour some extra cream in it and hope to thin it out.
12:20I think it's better.
12:22And the extra is just going to drip down.
12:28It's not looking good for him.
12:31Just have to get decorated and get going on it.
12:34All right, so this is dry fondant powder.
12:36This is what I'm going to use to glaze my pettifours.
12:40The glaze is like the thing that makes the pettifours the pettifours.
12:44This is like fondant patissier in its purest form.
12:48I like add the amount of water that I know that it needs,
12:51but this will not pour over my pettifours.
12:54What the hell?
13:02What the hell?
13:03I'm using a fondant glaze to cover my pettifours.
13:06So I need it to run right down the side.
13:09Okay.
13:10Wow.
13:11But it just does not want to behave with me.
13:14All right.
13:15I need to pivot, so I'm going to make a Rocher glaze to cover these pettifours in.
13:20Our Rocher glaze is part coverture chocolate, part oil.
13:24You should be good to go.
13:26My pettifours are frozen, so I'm looking for a hard chocolate coating
13:30because it works really well on something that's like fully frozen and hardened.
13:34All right, we're going.
13:35All right, good, good, good.
13:36We're good.
13:41One dozen pettifours need to be done in 10 minutes.
13:46Lovely.
13:47The bakers should just be doing a very simple yet elegant decor for their pettifours
13:52so they can start concentrating on the overall Madeline tree.
13:56Festive floral.
13:57I'm going all floral today.
14:00Very on brand.
14:03So for this festive floral theme, I am thinking of roses,
14:07so I'm going to pipe some buttercream roses.
14:10Always odd numbers of petals.
14:13Three, five, seven if you want a bigger one.
14:15Because pettifours are so tiny, I need to pipe like the smallest or tiniest roses.
14:21I think I might permanently hurt my wrist at this point.
14:25The new glaze looks fantastic.
14:28I'm making my pettifours look like little treasure chests,
14:31so on the front of each one, I'm putting one little line for, like, the lock of the treasure chest.
14:36Sweet.
14:37And on the back side, I'm doing two dots to signify the hinges.
14:41I'm going to make it happen.
14:42For my clothes, it's a little bit of a messy job getting it on the pettifours,
14:46but I need to get this finished.
14:49That's great, actually.
14:51I don't want any piece of cake to show.
14:56I want everything to be covered with the glaze.
14:59The pettifours are going to look like square and little gift with brown buttercream ribbon
15:07and a tiny detail of fondant pine needles.
15:12That is so joyful.
15:16Two minutes!
15:18Not enough time.
15:19Not enough time at all.
15:20I'm so anxious.
15:22I'm just going to close my eyes the entire time.
15:23The roses are so cute.
15:25I am proud.
15:27Perfect.
15:27Nice and even.
15:29Nice and even.
15:31Oh, good heavens.
15:33This is elegant, no?
15:35Ten, nine, eight, seven, six, five, four, three, two, one.
15:45Time's up!
15:47Bakers, keep baking, and we're going to come around to taste your pettifours.
15:55Marie-Michelle!
15:56Hello, guys!
15:57Hello!
15:58Welcome to the Nordic Adventure.
16:01Okay.
16:01Since I picked Woodland, you will taste Labrador tea cake with sea buchthorn jam and balsam fir glaze.
16:12Oh, wow.
16:19I see confusion.
16:23I don't really know what I ate.
16:28Did you put alcohol in it?
16:30No.
16:31Gin notes.
16:32Gin notes.
16:32Is that?
16:33I think that's the balsam.
16:34It was a little tangy.
16:35It's just mind-blowing in both the good and bad way, in all honesty.
16:40In terms of the presentation, pettifours shouldn't be three or four bites.
16:44It should be one or two bites.
16:45You have three layers here.
16:46You easily could have done two and made it cleaner and tighter because every single one of these is leaning.
16:51Marie-Michelle, I've never experienced any of the things that you presented to me today.
16:56And it came through, boom, but then it disappeared.
17:01It's weird.
17:03I'm sorry.
17:04It's weird, and that's not necessarily a bad thing.
17:06Correct.
17:06Weird is unique, and I will never forget this for as long as I live.
17:10I can't wait to see how these fit into your woodland theme.
17:13Kudos for giving us a true journey in the mouth.
17:19So, I'm trying to make gum paste flowers.
17:21Festive florals, right off the bat, I'm thinking of anything cute, pretty, festive, no doubt.
17:26I just have to make a hundred of them, guys.
17:28I do really love decorating.
17:30I think red will really pop.
17:32I think that one's too big.
17:34Look at these little adorables.
17:35Yes.
17:36So, I did handpipe florals for you to fit my festive floral theme.
17:41Amazing.
17:42So, what are we going to be tasting inside your petit four?
17:45I gave you a classic mochi brownie, and then it's topped with a strawberry buttercream,
17:49and I also coat it with your classic petit four flooding icing.
17:57Your icing is a little thin.
17:59I can see the brownie exposed to it.
18:01The mochi makes it a little gummy.
18:03It's tapioca, right?
18:05It's type of tapioca starch.
18:06Yeah.
18:06It's glutinous rice flour.
18:09The mochi was a great little texture add into there.
18:11Brownie, nice, well done.
18:13I've never had a brownie like that.
18:16Kelly, these are adorable.
18:18Love that the bow is the little flower.
18:21Love that it fits into your festive floral theme.
18:23I can't wait to see what blooms next.
18:26Oh!
18:29Thank you so much, you guys.
18:32These are essentially done, aren't they?
18:35Oh, whoa.
18:36That was close.
18:36A merry madeleine tree is a tall, tall order.
18:39I have to make sure everything has time to cool, chill, and decorate.
18:44Some of them are a little toastier than others.
18:46That's why I soak them in orange juice.
18:48I know my madeleines are absolutely delicious.
18:51Hi, Corey.
18:52Hi.
18:53Corey, I'm truly disappointed.
18:56It is the semifinals, and these petit fours aren't up to par.
19:01It's not complete.
19:02Some have already fallen down.
19:04I think time got away from me.
19:06These little bows and stars are adorable.
19:08Oh, thank you.
19:09Sparkle season, right?
19:11Yes.
19:11I made a pistachio almond cake with dark chocolate ganache dipped in fondant icing.
19:21The cake is amazing.
19:22This is a really good cake.
19:24Hey.
19:25The pistachio gets a little lost for me, but the almond comes through.
19:28The ganache is really great.
19:30The ratio between the chocolate ganache, the type of chocolate you use.
19:33Really great bite.
19:34Corey, flavor-wise, you got it.
19:37However, at this stage in the competition, I just think my expectations are a little bit higher.
19:41We're going to need six of these finished all around your tree for your final design.
19:45Make these sparkle.
19:46Will do.
19:47All right.
19:49That was an absolute disaster, but I now have to focus on the Madelines.
19:53I've gone to school.
19:54I've had my own business for over 10 years.
19:57If I could just zero in and focus, I think I got a chance of winning this.
20:02Oh, be quiet.
20:03You silly timer.
20:06A few more minutes.
20:07I get my first four rounds of Madelines in there, and they just aren't baking properly at all.
20:13I'm not trying to overcrowd these in the oven, either.
20:16I don't have any color on them.
20:19Unreal.
20:21Hi, Kyle.
20:23Hello.
20:23How you doing?
20:24Look at these little Petit Four gifts.
20:27I'm doing a little treasure chest situation with my seaside celebration theme.
20:32Inside, it's an almond d'acroix.
20:33It's got blackberry jam, a blood orange curd, and then it has a layer of marzipan on top.
20:43Thank you so much for telling us this is a treasure chest.
20:46I didn't know what the yellow pieces were on the outside.
20:48Also, the bowls on top.
20:51I would use smaller tips, but when you come to the bite, this is beautiful.
20:55The blackberry jam comes through.
20:57The crumb on the cake, sublime.
20:59All right, Kyle, I feel the urge that you want to win, and you're taking this seriously,
21:03and I respect that, and I commend that.
21:05Flavors, delicious.
21:07I love the intensity, which is what you want from a Petit Four.
21:09As it comes to the presentation, it's far from your best work,
21:14because everything from the bows to the piping to the chocolate pour, I mean, you know it's messy.
21:18You're the only person that got, like, a harder finish on the outside pour,
21:23which I think is worth noting.
21:24Time was really getting everybody down,
21:27and I cannot wait to see how these little treasure chest gifts
21:31fit into your larger Madeline tree design.
21:34So, boys, let's get in the boat and paddle on out of here, shall we?
21:37See y'all later.
21:42I really want to win this round, but then I know, like, my icing is not perfect.
21:47God, it's such a hard decision.
21:50I don't know what to think, but I surprised them.
21:55Attention, bakers!
21:56The judges have picked their favorite Petit Four presents.
22:00And only one of you gave us Petit Four presents that were a true gift.
22:06Congratulations.
22:17The judges have picked their favorite Petit Four presents.
22:22Congratulations.
22:26Kyle.
22:27For real? Oh, my gosh!
22:28Wow!
22:30Again? He won again.
22:31Kyle, your Petit Four's were ambitious and laden with flavor.
22:36We know you're in the thick of baking, but...
22:40Yes!
22:41Yeah!
22:42Wow.
22:43Thank you so much.
22:44You're welcome.
22:45$1,000.
22:47I don't have to pay rent for a month.
22:48I'm so excited.
22:50Congrats, Kyle.
22:51And the rest of you were really pining for some beautiful Madeline trees.
22:55So hurry up!
22:56Boop, boop!
23:02All right, these are garbage.
23:04My Madelines, they're a little bit crispy and dry.
23:07What the ?
23:10Got some that are looking pretty toasty.
23:12Yeah.
23:14All right.
23:15Because they're going to be on full display for this tree, they need to all be close to identical bake,
23:20and they need to have the perfect texture on them.
23:22So I'm just going to spray and bake some more, and we'll be good to go.
23:24I made plenty of batter to make sure that I wouldn't have to make it twice, and thank God.
23:30All right, cool.
23:31I want a spot in the finale.
23:33I feel like I've never wanted anything more in my life.
23:36We are good now.
23:38Great call.
23:39Make more.
23:39What can happen?
23:40What if you drop a half a dozen?
23:42We've seen cakes fly in the bake shop.
23:44Yeah.
23:45All right, good deal.
23:48I smell so strawberry.
23:50It's so tender, though.
23:52They feel fluffy.
23:53They have the nice browning outside.
23:55I have that little hump that I know that needs to be there.
23:58It's a good sign.
23:59It's like chicken nuggets.
24:01I do want it to have a hint of pink.
24:03I'm hoping for, like, a romantic vibe with my tree.
24:06So, you know, I have a festive floral theme, so let's make something romantic.
24:10And rose water.
24:12Just a hint.
24:17So not only are they making the Madelines, there has to be other design elements in here,
24:20including a tree topper.
24:22And Cory, of course, has sparkle season.
24:24This is where he's going to shine.
24:26Literally.
24:27Our little star.
24:28Literally.
24:29One hour and 20 minutes left.
24:32I'm going to top my Madeline tree with a fondant crystal star.
24:35There we go.
24:36Look at that.
24:37I love the whole process of cutting really precise shapes, almost like crystal.
24:43Am I missing a piece?
24:44I remember one of my first Christmases with my dad when he bought a big crystal star ornament
24:50for the tree, and unfortunately, it was too big, and it ended up going like, womp.
24:56Ooh, there we go.
24:57With this one, I get to actually put a crystal star on this tree.
25:00I want to make it shine and shimmer.
25:02If I have more time, I'll decorate it more.
25:07One hour.
25:08One hour remaining, bakers.
25:11There is a lot to do.
25:14Why are you taking so long?
25:16So there's an hour left, and I still have a lot to do.
25:21The theme today is Tremendous Treat.
25:24Okay, I'm covering my board.
25:28I'm so excited to work with this theme.
25:31I mean, when I was young, we would go out in the snow with my dad and choose the best
25:39Christmas
25:39tree.
25:40My tree shape is in place.
25:45Now, I'm going to dip each madeleine in a hazelnut chocolate spread, and second, in a nice, cute,
25:55green chocolate to cover the entire tree.
25:59And while that's cooling, I can start on the decorations.
26:04Oh, I'm so happy with this.
26:08That's good.
26:10Good, good, good, good.
26:11There's a lot of pressure today.
26:13These guys look fantastic.
26:14I live in Charleston, South Carolina.
26:16Being on the beach, I want to show everyone I've got what it takes to make, like, a nice
26:20little sea island Christmas.
26:22Good deal.
26:23I'm going to make my board look like a beach.
26:25There's the base blue layer for my waves.
26:28I throw some graham cracker on there, like the sand.
26:30We are rolling.
26:32You should be putting your madeleines on.
26:35Yes, yes, Kelly, that's what I'm talking about.
26:38I need to dip all my madeleines.
26:40I have to make some hollies, centerpiece, like my top.
26:44I need to decorate the board.
26:46Dip faster, Kelly.
26:48It's rose petal, because I am doing floral.
26:52Dip, sprinkle, dip, sprinkle, dip, sprinkle, and don't let the anxiety get into your head,
26:57Kelly.
26:58For once, I feel kind of on track.
27:00Is that the thing?
27:0130 minutes left, bakers!
27:03Oh, where did the time go?
27:05I'm dipping my madeleines in a white chocolate ganache.
27:07I want to give myself as much time to decorate as possible.
27:11Oh, it's going to be so good.
27:12I'm trying to add as much sparkle as I can, so I grab these sprinkles, and I start putting
27:17them on.
27:18So good.
27:22I need to decorate all of those madeleines in the shape of a tree.
27:27But I'm running out, so I'm going to grab some more.
27:33And no way this thing is coming off.
27:36The madeleines are stuck in a band.
27:38It's just going to break.
27:40It's breaking the thing.
27:44There is no way they are coming out of this tree.
27:48And I need to have enough madeleines to cover the entire tree, so I can't waste any.
28:16And I need to have enough madeleines to cover the entire tree, so I can't waste any.
28:25I can try heating the pan.
28:30Can we do magic?
28:32I should trust myself.
28:35I feel so relieved.
28:39Yes, yes, I can make it.
28:45Sweet.
28:47My seasonal theme is seaside celebration, so I'm going to be doing some chocolate shells.
28:52I dip my madeleines in blue and white to kind of give them that coastal vibe.
28:57Can't beat it.
28:58What do you hope to see the bakers do with a beautiful madeleine tree?
29:02It's really about precision and presentation.
29:05These are pretty desserts.
29:07What I'm expecting from these bakers is perfection, which means they make something thematically on brand.
29:14Mm-hmm.
29:16Let's keep it clean.
29:18That's so cute.
29:20Oh, these are nice.
29:23Ouch.
29:23We're schmoving.
29:25It's a bit tricky to get some of the madeleines on.
29:28Gentle.
29:29They have a bunch of different shapes and colors, so I'm trying to match them as well as I can.
29:35A row of light ones and maybe a row of darker ones, and we'll see how this goes.
29:40Oh, good heavens.
29:43Fifteen minutes.
29:44Fifteen minutes left, bakers.
29:46Whew.
29:47Where did the time go?
29:48Oh, okay.
29:50Sweet.
29:52Gentle.
29:54This is where you should be adding on your last decor.
29:57And your toppers.
29:59Swirky feet.
30:00For my tree topper, I'm making this elegant scallop seashell.
30:05I'm legit making two halves of the shell and adhering them together almost like a real shell out in the
30:10wild.
30:12Really trying to pull out all the stops.
30:13The bakers can use the tree topper to their advantage by helping it be so on brand and on theme
30:19that it helps us identify the theme that the bakers are trying to present.
30:23It's the top of the tree.
30:24This is just for, like, shadow.
30:26I want to add details, so I'm also brushing it with extra, like, color dust to give it some more
30:31shape and shadow.
30:32But there's still a lot to do.
30:34Why is this so stressful?
30:36Ten minutes.
30:37Ten minutes left, bakers.
30:40I lost a few minutes with those madeleines that were stuck into the pan.
30:47And now time is running out.
30:49And I need to put a nice cake topper at the top of this tree.
30:55I'm a little nervous.
30:57Come on.
30:58I need tree topper.
30:58My first win was for my cardinal's cake pops.
31:04So I am making a cardinal bird to eat thepper.
31:11I'm running out of time.
31:13This is it.
31:16Literally down to the wire, guys.
31:19Okay, cool.
31:21Woodland means animals.
31:23So I want this bird to look cute.
31:27This is Ernest the Cardinal.
31:30Five minutes left.
31:32Don't forget those six gifts.
31:35Woo.
31:35I'm so stressed.
31:37All right, this looks good.
31:38Imperfections.
31:39Clean them up.
31:40That's all you got time for.
31:41Yeah, that's it.
31:42It's pretty stressful.
31:45I am doing what I can.
31:49I'm shaking.
31:52One minute.
31:54One minute left.
31:57Holy moly.
32:01Tight.
32:02On time.
32:04Make sure everything is on there.
32:06All right.
32:08Wait for it.
32:1410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
32:23Time's up.
32:24Hands up.
32:26Woo.
32:27We did it.
32:28Oh, my God.
32:29Yo, Kelly's sweating.
32:30He should be.
32:31She's actually sweating.
32:32She should be.
32:33She should be.
32:33I really hope this can pull me through.
32:36I need to go to the finale.
32:40I don't know what to think anymore.
32:42I really hope I make it.
32:45Everyone wants to win.
32:46But, like, now I can really feel that it's in my reach.
32:50I'm this close to the finale.
32:52And I hope the judges like it.
33:02Hi, Corey.
33:04Hi.
33:05Let's do this.
33:06Let's do it.
33:07Remind us of your festive inspiration for your madeleine tree.
33:12I've created Sparkle Season with orange madeleines with a white chocolate ganache and a crystal star.
33:21Beautiful.
33:22We got the hump.
33:24We need the hump.
33:30Corey, I love that you tried to give us a 3D effect with the star on top.
33:34I can see where one star is bigger than the other for your topper.
33:38I just really would love it to be a little bit more tight.
33:41Now, when it comes to the Sparkle element, to be honest, Corey, I was looking for more Sparkle from you.
33:48Especially when it comes to dipping them into the white chocolate ganache.
33:53Definitely needs more Sparkle.
33:55And then when it comes to the taste, it's great.
33:57You used a base like a vanilla base cake and then added some orange zest.
34:02So I definitely get orange.
34:04I love the orange in it.
34:06Dip in the white chocolate ganache was also a nice touch as well.
34:10Where you fall short, there's just an inconsistencies.
34:13To me, when I'm thinking of the classical technique of a madeleine,
34:16they have to be all the same color and the same texture.
34:19But great flavor, really delicious.
34:22Corey, I want to ask you, what does it mean to you to make it this far in the competition?
34:25Oh my gosh, it's the fact that I managed to get here to the semifinals, it just blows my eyes.
34:32And listen, you sparkle enough for the whole season.
34:35And I'll continue to as long as I'm here.
34:37I know my madeleine tree is uneven.
34:39It's not as sparkly, but I know the flavor is there.
34:42I know it shines bright.
34:45Hi, Kyle.
34:47Hey, y'all.
34:48Your festive inspiration was Seaside Celebration.
34:52This topper is stunning.
34:54We love this.
34:55Love that.
34:56We love this very much.
34:56We love this.
34:57Really impressive.
34:59And you remade your madeleine mistake.
35:04Perfect color.
35:05It worked out great.
35:08You got your football mound.
35:10I've made toasted coconut lime madeleines.
35:14Wow.
35:20These are delicious.
35:22The madeleine cooked perfectly.
35:25Glad you remade them.
35:26The lime comes through.
35:27Thank you for toasting the coconut because it brings a nuttier flavor.
35:31But just make sure that when you are creating the madeleine tree in the future that you overlap
35:36them so they're a little bit more tight.
35:38There's some exposed holes so I can see some of the yellow in there.
35:41You cooked these perfectly.
35:44You cooked these perfectly.
35:44It's soft but not cake soft if you make it to the final like your petit fours.
35:49I just don't think that this is your best showing comparatively to the execution of this.
35:55It just doesn't cohesively come together and that could be the difference between you winning $25,000 and not.
36:02Absolutely.
36:02I feel so inspired being here and learning from y'all and what I can improve on and this incredible
36:07opportunity I'm just so grateful.
36:09You have such a gift and it's such a pleasure to get to indulge in that gift with you.
36:14Aw.
36:14So thank you.
36:15All right.
36:15It's time for me to send you back out to sea.
36:17It's been a minute since I've had a main challenge win.
36:19I feel like I've put it all out on the line today and I hope I can secure another win.
36:25Hi, Kelly.
36:27Hi, Jesses.
36:28How are you doing?
36:29Knowing I've gone through all these challenges, I'm more excited to face a challenge versus feeling scared.
36:36So personally, I feel like I already won like a lot.
36:39But I also hope I make it to the finale.
36:41Okay.
36:41Also, you're interested in winning.
36:43Heard.
36:44Kelly, your theme was festive florals and I wish the holly were maybe a little bit more big, you know,
36:51like a Christmas tree top or wood look.
36:53I would say the festive florals is lost on me.
36:56If you're in the semifinals, I want to see some sort of nod to florals, like more piped roses.
37:02So talk us through your beautiful madeleine tree.
37:05Yeah, so festive florals right away.
37:07I think of hollies because that's so iconic.
37:10It is super festive.
37:11I have prepared a strawberry madeleine dip with a white chocolate ganache.
37:15I also just added like a drop of rose water.
37:18So it's more like hoping you can smell it and also kind of pair it up with the edible rose
37:23petals.
37:25Kelly, when it comes down to these madeleines, I actually taste a little bit of the rose water, but I
37:30would like more strawberry.
37:32I got strawberry and rose and I got to tell you, I am not a fan of floral tasting things,
37:37but I thought this was the perfect amount.
37:39It was just giving me a gentle poke in the arm and it was on its way.
37:42This madeleine was prepared perfectly, like nice edge, nice spongy interior and you got the hump and the flavor is
37:50there.
37:51However, it's extra moist.
37:53You either used a strawberry puree, you didn't use like a dehydrated.
37:57No, it's pure puree.
37:59It's just odd to not have that slightly drier kind of crumb.
38:03But thank you so much.
38:04You consistently bring us edible art.
38:09I am nervous.
38:10The feedback from the judges, it's like, whoa.
38:13I really hope I can make it to the finale.
38:16Hi, Marie-Michelle.
38:18Hello, you guys.
38:20How are you feeling?
38:22I'm a little bit nervous because this is the semifinals.
38:26What does it mean to you to have made it this far in the competition?
38:30I'm impressed with my skills.
38:34Now I know that I can trust myself and I should push myself further.
38:40Yeah.
38:41Good for you.
38:42This is insane.
38:43This looks like a real bird.
38:45Ernest.
38:47Ernest.
38:48So good.
38:49Ernest the cardinal.
38:51Ernest.
38:51There is a real sparkle in that bird's eyes.
38:55Like I got lost in there.
38:57My theme is winter woodlands, so I wanted to work with the brown, the red, the green of
39:05the natural trees.
39:07And it screams holiday.
39:09So tell us about your festive inspiration.
39:12So my flavor is hazelnut and chocolate.
39:16Madeleine's dipped in chocolate hazelnut spread.
39:25Marie-Michelle, when it comes to the taste of the Madeleine, it's delicious.
39:28I'm a big chocolate guy.
39:29When you don't taste the Madeleine without the chocolate dip, it's slightly dry.
39:33But I'm splitting hairs.
39:35I just love the attention to detail on so many levels.
39:39You have the holly berries, the pine needles.
39:42That's 100% accurate.
39:43This was great.
39:44Thank you so much.
39:46Pine shedding off of the tree.
39:48Love that attention to detail.
39:50Now for the Madeleine, you have the little crisp edges.
39:53You had your hump.
39:54Brilliant.
39:55Magnificent.
39:56Appreciated that.
39:57But when I bit into it, it was on the denser side.
40:00I would definitely need to dip to kind of soften the bite up.
40:05A Labrador tea.
40:06Coffee.
40:07This is a stunning showpiece that you should be so, so proud of.
40:12Yes, I hope I'll be back soon.
40:17The judges want perfection today.
40:19I don't want to go home because of these Madeleines.
40:29Bakers, we asked you for treats inspired by some of our favorite festive activities.
40:34In round one, you gave us 12 Petty Fours that looked like presents.
40:39And Kyle, you wrapped up a win.
40:42For your second round, you made us a madeleine tree inspired by a theme.
40:46It was a tremendously difficult decision, picking a favorite, but we had to.
40:55Congratulations.
41:02Marie-Michelle.
41:06I'm going to the final round.
41:08You're going to the final round.
41:11Marie-Michelle, the artistry of your design took us on a lovely winter walk through the woods.
41:16And sweet Ernest put a holiday song in our hearts.
41:19As the winner of this challenge, you get to select the holiday cracker that will determine your prize.
41:26Go, go, go.
41:27And I get to crack one of those?
41:28Yes.
41:29Get cracking.
41:33Oh, my God.
41:36Pull it.
41:39What is it?
41:40What is it?
41:40We don't know.
41:41Oh!
41:45$5,000!
41:48Winning the last challenge before the finale, it gives me, like, a big boost of confidence.
41:55Kyle, you made waves with your seaside celebration tree.
42:00It was like an island vacation.
42:02It's time to shell-a-brate because you're headed to the finale.
42:07Oh, my God!
42:09You can go and join Marie-Michelle.
42:13Come here.
42:15Wow.
42:16Corey, your Madelines had a lovely orange flavor, but you gave us no sparkle.
42:24Kelly, you rose to the occasion with your well-baked strawberry Madeline.
42:30However, we felt that you needed more flower power in your design.
42:36Kelly and Corey, both of you are incredible bakers, which made this the hardest decision
42:42of this competition.
42:47The third and final baker headed to the finale is...
42:55Kelly.
43:00Congratulations, Kelly.
43:01Please join the others.
43:05Corey, with every splash of color and sprinkle of whimsy, you reminded us that desserts are
43:11more than food.
43:12They're an expression of joy.
43:14Thank you for making the bake shop shine a little brighter.
43:21I'm proud I was able to put myself into every bake and show everyone me.
43:28Thank you so much, Corey.
43:30We loved having you here.
43:32Thank you so much.
43:36Congrats, everyone.
43:37You've made it to the finale.
43:40Yes!
43:42Good luck.
43:47Man, if there was a blooper reel for all this, that would be hilarious.
43:50Marie-Michelle, as the winner of this challenge, you get to select the holiday cracker.
43:56I'm the winner of the challenge?
43:58Yes!
43:58I thought I was like the top two, and I was waiting for the second maker.
44:02You won!
44:04Hey, let me...
44:08Hey, come with me here.
44:09Look into my eyes.
44:11You're winning the challenge!
44:13You won, buddy!
44:16I want to thank my mom.
44:18I want to thank my mom.
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