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00:00Previously...
00:01Okay, it's gonna be okay. It's gonna be okay.
00:03The bakers modernized classic desserts.
00:06It's really good.
00:08Juan cemented his position as number one.
00:11This top bar really didn't come out of the bald well.
00:13It's the lack of refinements.
00:15But Aurelia's botanical and boozy dessert
00:18couldn't keep her from elimination.
00:20Next, chefs must prove they are masters of pastry cream.
00:24This is gonna hit close to home. This is gonna be a fun one.
00:38We're headed back into the kitchen.
00:39Even though I was in third last week, none of that matters now.
00:43That's off the board.
00:44My goal is to beat out Juan and Clement.
00:46They've been killing it.
00:47So I'm gonna be focused on technique, flavor,
00:50and show my mastery over a lot of the basics
00:52to take home this gold.
00:54I can't believe how few of you there are all of a sudden.
00:57Yeah.
00:58Yeah.
00:59Only nine left.
01:01Chefs, as you know, every day in this kitchen
01:04is an opportunity to start fresh.
01:08Any one of you could end the day on top,
01:10and anyone could end up going home.
01:13You are only as good as your next dessert.
01:16The chef who's number one in the final battle of the competition
01:21will claim the coveted UBC gold medal, $50,000,
01:25and the title of the ultimate baking champion.
01:29You were promised this competition would get tougher
01:32as each week progressed.
01:33Today, we're merging the skills challenge into the master challenge
01:39to create one super challenge.
01:43Whoa.
01:44That means you're only gonna have one opportunity
01:47to avoid being eliminated.
01:49My stomach just dropped.
01:51Yep.
01:51For sure.
01:52Uh-oh.
01:52There's no safety net.
01:54There's no, I did bad in the skills challenge,
01:56let me crush in the master's challenge.
01:58It's show up and show out.
01:59You should all be very familiar with these classic desserts.
02:03These are pastry cream classics.
02:06And to be an ultimate baking champion,
02:08you must prove your skills as a master of this technique
02:10by showing us your best pastry cream filling
02:13in one of these iconic desserts.
02:17I've been making pastry cream since I was like nine years old.
02:20It's definitely a skill that every baker
02:23should be able to nail from beginning to end.
02:26No questions asked.
02:28So let's find out what each of you will be baking.
02:31All right.
02:32Coconut cream pie will be made by...
02:39Oh.
02:40Florencia, Robert and Clement.
02:43I never had to do a pie though.
02:45I'm very scared.
02:46Three of you making an Italian rum cake.
02:50Molly, Rochelle and Casey.
02:52All right.
02:53I think I've only had that once before.
02:55Which of course means Boston cream pie
02:57will be made by Adalberto, Juan and Chris.
03:00Your master challenge is to create a version of the dessert
03:03that you've been assigned.
03:04But here's the difference today.
03:07Each group of three chefs will be competing against one another.
03:13What?
03:14The judges will then determine the winner
03:15and the least successful chef for each category.
03:18And the one with the lowest score is going to be eliminated.
03:21Oh my gosh.
03:24Please.
03:25Now of course you know your first judge.
03:27The baking legend with you for the entire competitive journey.
03:31Duff Goldman.
03:32All right.
03:33Hello chefs.
03:35Hello.
03:35I'm looking for a pastry cream with a velvety smooth texture.
03:39Featured in the absolute best version of your assigned dessert.
03:44Ever.
03:46And Duff your judging partner today is an acclaimed pastry chef with a renowned reputation for creating the most beautiful
03:55cakes and desserts.
03:56Chefs please welcome Shin Min Lee.
03:58No way.
04:00No way.
04:00No.
04:01Oh my gosh.
04:02Hi.
04:02My gosh.
04:03She is an acclaimed pastry chef from the Bay Area who makes absolutely stunning cakes.
04:09I have seen her on a few competition shows.
04:11Thanks for having me.
04:13She knows exactly what she's looking for.
04:15This challenge is not going to be easy.
04:17I am so excited to be here.
04:19Fun fact.
04:19I am a true pastry cream nerd.
04:21So I picked a good day.
04:24Chefs you have two and a half hours to showcase your skills with one flawless dessert that demonstrates your mastery
04:30of pastry cream.
04:31The time to bake is now.
04:36What station am I?
04:39Coming through.
04:41Right behind.
04:44Alright.
04:45Let's make an Italian rum cake.
04:49So we're going to make three layers of sponge.
04:57Who's got the corn starch?
04:59It's under your table.
05:02Pastry cream challenge.
05:04Pastry cream is such a classic in Italian rum cake.
05:07The corn starch really helps thicken custard up.
05:11Makes it silky and smooth.
05:13Without there being a skills challenge this week, there is no time to mess up.
05:16This is it.
05:17You have one shot.
05:18And you know, if you screw this up, you're going home.
05:23All right.
05:24Swaying out everything for my pastry cream.
05:25Now, there's something about me not a lot of people know, but those who work with me in the kitchen.
05:31I have an alter ego named Shelly.
05:34Shelly is a little bit bad.
05:37She breaks the rules.
05:37Sometimes I let Shelly take over and she chose to use potato starch instead of corn starch to give it
05:43a more velvety texture.
05:45And I think that's going to be a game changer.
05:48How excited are you to be seeing all this?
05:50I love it.
05:51This is like my element.
05:53I actually love making pastry cream.
05:55Yeah, we have a lot of whisking going on right now, I'm seeing.
05:58Who needs bicep cream when you can just use a whisk?
06:02Pastry cream is about patience.
06:04You've got to raise your temperature slowly, whisk it long enough.
06:09You have to become one with the pastry cream.
06:11There's a moment when it tells you that it's ready.
06:13You're looking for a shiny gloss and you're looking for these like big juicy bubbles to start to erupt.
06:20And they even make like this pastry cream ASMR.
06:23They're like.
06:25I love that sound.
06:27That's when you know it's done.
06:28And pass it through the seas until you've gotten rid of every tiny lump.
06:33Loving this.
06:34Vanilla bean paste, anybody?
06:36We have it over here, Chris.
06:42I'm feeling okay or not great after the last challenge just because I was in the bottom.
06:45And I'm starting to move down the leaderboard, which is the opposite direction of what I want to go in.
06:50But it's a new week.
06:52You know, I have Boston cream pie.
06:53I grew up in Boston.
06:54Who knew being from Boston would be a good thing at this point?
06:57Just a man I was looking for.
06:58So talk to me about what you're making here.
07:00What do you have to do?
07:00So I am making a Boston cream pie.
07:02Ooh.
07:03I actually grew up 45 minutes south of Boston.
07:04So I'm very familiar with this.
07:06Yeah.
07:06What exactly is a Boston cream pie?
07:08Yeah.
07:08So it's a cake.
07:09The reason it's called a pie is because when this dessert was invented, pans were expensive.
07:13So they would bake them in pie tins because they were using metal for the war.
07:16How about that?
07:17What are you doing to push yourself out of your comfort zone to really make this thing shine?
07:21Around the base, I'm going to do an almond praline.
07:23And on the top, I'm going to make chocolate Mayflower because it is the state flower of Massachusetts.
07:28Very cool.
07:29So bringing the tradition of Massachusetts, that's what I'm focusing on.
07:32I feel like this is a bit of a home game for you.
07:34It is.
07:35It is.
07:35All right, man.
07:36Good luck.
07:36Thank you very much.
07:38All of my family is in Boston.
07:40And we take our Boston cream pie very serious.
07:43Hi, good boss.
07:44The best boss ever.
07:46If I were to win, I think that my mom would probably be the most proud.
07:49She grew up in the Azores in Portugal.
07:51Hello.
07:52Hello, McIntosh.
07:53Came over here, raised two kids.
07:56She's been my ride or die throughout all of my career.
07:59Oh, careful.
08:00I love you.
08:01Love you.
08:02And so I have to deliver on this cake.
08:05Find you.
08:05Find you.
08:09Last week I came number one and it feels great, but I for sure I have a target on my
08:14back.
08:15I know everyone here wants that spot and it definitely puts a lot of pressure on me.
08:20Like, great.
08:21More pressure than I am putting on myself.
08:24The dessert that I got assigned is the Boston cream pie.
08:27I'm not super familiar with it, but that is my boyfriend's favorite dessert.
08:31And he actually moved from Boston to Chicago and I made him two weeks after he moved and then we
08:36fell in love.
08:36Cheers.
08:37Thanks, papa.
08:39This is so good, babe.
08:40Cakes in the oven.
08:42He loves this pie.
08:43He loves the way that I make it.
08:44He asked for it all the time.
08:46In fact, we actually were two months ago in Boston.
08:49He took me to Boston to see his city and he took me to the hotel where this was all
08:52created.
08:53The biggest, biggest thing of the Boston cream pie is that beautiful silky pastry cream.
08:59It needs to be creamy.
09:00It needs to have body, but also it needs to have a beautiful vanilla flavor.
09:04My boyfriend loves, it's how vanilla flavor it is.
09:10So I want to play on those flavors.
09:13On the outside of the cake, I'm going to have chocolate and toasted almonds covered in gold.
09:18And on the top, I'm going to be making a chocolate marbling technique that will represent the floor of the
09:24Parker House Hotel.
09:26I really love architecture and I love all those little details.
09:30So I'm going to be doing the marble of the table, of the floor.
09:32No way.
09:35So...
09:36Hi, Alberto.
09:37Do you feel like Juan is like the favorite child in this?
09:39Like we're three brothers doing the competing and Juan's like the favorite?
09:42Um, I think so.
09:44I'm hoping one of the two of us can kind of...
09:46Wipe him out?
09:47I mean, you said it, not me.
09:49I have the Boston cream pie and sponge cakes are my love.
09:55I've made them since I was very little.
09:57My first sponge cake I made was in a pressure cooker and now I have an oven, a convection oven.
10:03So this is pretty cool.
10:04To make this Boston cream pie special, I plan on using what I like the most about all cities in
10:13America, which is the architecture.
10:15The Parker House Hotel, where the Boston cream pie was created, has an architectural design called Italianesque.
10:21Italianesque is really fun and interesting and barocco and something different from what everybody else is doing.
10:27So I'm going to cover the whole cake in the ganache, also flavored with a hint of rum, and then
10:33a lot of gold architectural details.
10:36This is nice and beautiful ganache all the way through.
10:46Hey, Clement, have you ever made pie before?
10:49Uh, no.
10:50You never did it before?
10:51No, pie is not something I usually do.
10:53Yeah, me neither.
10:53I don't even think it tastes good.
10:56Pie is very American.
10:58And in France, we don't make pie, we make tart.
11:00So it's basically the same version, but better.
11:03But we're going to make it taste good.
11:05Yeah, yeah.
11:06Classic French.
11:14There you go.
11:15It looks good or no?
11:16Yeah, yeah.
11:18Hopefully it tastes good.
11:21Hi, Chef Florencia, how are you?
11:22Hi, Jesse.
11:23Let's see.
11:23You get the coconut cream pie.
11:24How are you feeling?
11:25I'm feeling pretty terrible because I never made a pie before.
11:31So this is...
11:31You've never made a coconut cream pie?
11:33I never did a pie.
11:35I didn't really grow up with pie.
11:37Robert, over under 500 pies.
11:40Over.
11:41That's just him!
11:42But you've made pastry cream before.
11:44Yes, yes, I do fruit tarts with pastry cream.
11:46For an Italian, that's a classic.
11:48Yes.
11:48So I'm going to have my flaky dough, my coconut pastry cream, a light whip on top.
11:54And for decorations, I'm going to make chocolate coconuts with a coconut and lime ganache inside of it.
11:59I'm trying to not play too much around.
12:01But I'm relying on my skills and my knowledge of chocolate decor.
12:06Comfort zone.
12:08Man, you're making me feel nervous.
12:10I know.
12:10All right.
12:11Good luck.
12:15Okay, let's make a pie crust.
12:18So I have a lot of plans in my hand, so we'll see which one works.
12:22I'm going to make the coconut cream pie.
12:24Then on the top, I'm going to create like a coconut dessert.
12:26There's going to be a coconut filled with a coconut diplomat and a coconut macaroon inside.
12:32Basically, I'm making two desserts in one dessert.
12:35It's a coconut pie.
12:37Let's put coconut.
12:38I love coconut.
12:39You know, every time I go on vacation, I always have my coconut on the beach.
12:43It's very refreshing.
12:45Actually, I'm going to feel good because I love coconut, so at least I can get to try my pie.
12:49But most of them, yeah, I don't even know any of those cakes.
12:52I've never made this before, so figure it out.
12:55It's like riding a bike.
12:57By the end of this, I'm going to show you how we make a real coconut cream pie.
12:59Ah, don't say that.
13:02That's rude.
13:02Oop.
13:05Mulsify this a little more.
13:07To achieve the perfect coconut cream pie, it's really about the custard.
13:11It's about the pastry cream and have coconut obviously be the forefront.
13:15To get the coconut flavor, I'm going to use coconut milk inside of my pastry cream.
13:20Mmm.
13:21I noticed that it's a little mealy and grainy.
13:23Even though coconut milk does have oils and fat, it's not the same as cow milk.
13:27So I need to compensate by adding a little extra coconut milk to give it more body.
13:31I'm hoping that could fix it.
13:32And then I'll be decorating the outside with a coconut mousse, shredded coconut flakes, a chocolate coconut that is filled
13:40with coconut mousse, and a coconut run gelée with a chocolate palm frond decor.
13:45I was born and raised in Miami, and one of my favorite desserts growing up was coconut flan that my
13:51grandmother used to make.
13:51This is going to hit close to home.
13:53This is going to be a fun one.
13:54So I'm confident I can put together a classic coconut cream pie.
13:58Let's go.
14:03Beautiful.
14:05Kids, don't do this at home.
14:06Trained professional running with a hot sheet tray.
14:14Chefs, you have one hour left.
14:16One hour.
14:17One hour.
14:18One hour.
14:19My mom over there, he doesn't even have his pie in the oven.
14:23Lucky.
14:25So I went to roll my pie crust, but I realized that it's too dry.
14:32It's a disaster.
14:34I'm not an expert about pie crust, but I know if I bake this dough, it will be dry and
14:42cracked everywhere.
14:43So I feel really stressed out.
14:46I'm pretty sure I'm going to be at the bottom.
14:49This is my dough.
15:01I'm actually going to make a second pie right now.
15:05I mean, I don't know what happened because it's not something I usually do.
15:10But this time I'm even more careful.
15:13Add the water a little bit by little bit to make it more wet.
15:16I think this looks maybe, looks like more like a dough.
15:20It's only one challenge.
15:22It really pushes me to do everything perfect.
15:26Up, up, up.
15:29And here you go.
15:32Hopefully it will be enough, you know, to stay in this competition.
15:44All right, here we go.
15:46What kind of rum do you have?
15:47Dark rum.
15:49Okay, I definitely put too much in here.
15:50Hold on.
15:51I think I'm going to use this fancy rum that, uh, Alberto has.
15:55Okay, great.
15:56Rum, rum, rum.
15:58Everybody's got rum in this challenge.
16:04Hello, Miss Casey.
16:06Hi.
16:06Italian rum cake, classic pastry cream dessert.
16:09How familiar are you with it?
16:10Very.
16:11I grew up in an Italian family and my grandmother on my mom's side is Italian.
16:15Coming from an Italian family, we are an Italian rum cake family tried and true.
16:19We love to do Sunday dinners.
16:21Casey has to do the dishes tonight.
16:24Oh.
16:25I love spending lots of time with my family.
16:28You know it's, it's family tradition.
16:31Soaking up every moment life has to offer.
16:34And this cake kind of embodies that.
16:37By textbook, it is a sponge rum soaked cake between vanilla and chocolate pastry cream.
16:44Well, you're going to be competing against Molly and Rochelle.
16:47So how are you going to make this Italian rum cake really stand out?
16:50Um, from the little chitchatters I've heard, my competition is not familiar with this cake.
16:54Oh.
16:54So I think I might have a little advantage in that corner.
16:58Okay.
16:58Um, but normally, um, in the pastry world, when we do cakes, it's a lot of buttercreams.
17:02This one is not a buttercream cake.
17:04It's a stabilized whipped cream.
17:06And I'm going to put maraschino cherries and shaved chocolate on the top of the cake,
17:10as well as encasing it in the toasted almonds.
17:13I'm going to do what I know to set me apart.
17:15No substitute for experience, they say.
17:17No.
17:17I can only pray.
17:18Okay.
17:18Thank you so much.
17:19See you, Casey.
17:27All right.
17:28We're getting ready to build here.
17:29I love this.
17:30I have not made Italian rum cake before, but I had a really good one back in Rhode Island,
17:37where I went to culinary school.
17:38So I'm just going to make one from memory.
17:41I'm feeling really good about the cakes here.
17:43They look nice, you know?
17:44Next, I add chocolate pastry cream and vanilla pastry cream.
17:48And if you're looking at this worrying, that's too loose.
17:51Relax.
17:52It's going to set up.
17:54The inspiration behind my Italian rum cake is that these cakes are typically used to celebrate birthdays.
18:01And so I want this cake to bring life to the party.
18:04I'm hoping I can pull off a blown sugar cherry with kind of a splash of chocolate.
18:11So it looks like the cherry is kind of taking a dive into the cake.
18:15You know, you are braver than I am.
18:16I will not be doing sugar work until I absolutely have to.
18:22This cake is a little warm to still be cutting, but I'm just making sure I'm being very, very careful.
18:30The Keto Great Italian Rum Cake is going to start with your structure.
18:33You really need to make sure your cake is perfectly baked.
18:36It needs to be structurally sound, not too sweet, not too heavy.
18:39I know that Casey is very confident in making, by the book, classic Italian rum cake.
18:44But I really am confident in modernizing it.
18:47This is the perfect challenge to show off that I really know what I'm doing.
18:51I'm going to put, like, a little bit of a modern case on it.
18:53So I'm going to build it exactly how it should be in the middle.
18:56And then on the top, I'm going to do cherry bonbons and part the cherry maracino flavor.
19:01Last week was a little bit of a tougher week for me.
19:03I had my really big high.
19:05I kind of had this pretty big low.
19:07So I really need to keep consistent, keep proving that I have what it takes to be the ultimate baking
19:12champion.
19:13I can't wait to eat this cake.
19:15Actually, the more I make it, it sounds more delicious.
19:22Oh, that's so tasty.
19:25I'm soaking the sponges with a little bit of rum syrup.
19:32And obviously, it's a pastry cream challenge.
19:35So I add the pastry cream and then chocolate.
19:38This is where the magic happens.
19:49I need to be on the top of this challenge against my other two chefs and show off the technique
19:53that I have.
19:54As I am from Boston, what embarrassing would be if I didn't win.
19:57I mean, there are already aggressive people out there.
19:58They definitely wouldn't let me back in.
20:03You tempering some chocolate over here, sir?
20:05I'm tempering the chocolate, yeah.
20:06Whoa.
20:07It's like when you're stressed, you just go and just do this.
20:10This is the best thing.
20:11I am doing the marble technique.
20:14The first thing I remember at the Parker House, there was this huge marble floor.
20:19So for the top of my cake, I'm going to be using black and white cocoa butter and cover everything
20:24to recreate the marble.
20:26Just making it really elegant and just unique.
20:30When the judges see this, I want them to be like, oh, wow, Juan did this.
20:33Juan, keep it up.
20:35Thank you so much.
20:40Okay, I'm taking out.
20:45That's beautiful.
20:46I checked the pie dough.
20:48I'm looking at it, and I see the edges being very flaky.
20:51It's fully cooked, so I don't think I'm going to be at the bottom.
20:54I'm super relieved.
20:56Okay, I'm going to put it in the blast freezer.
20:57I'm going to put mine in there with you.
21:00My pie is out of the oven, and it looks a little blonde, but that's how I like my pie
21:03dough.
21:04I'm more concerned now about how deep my pie crust is, and hopefully I made enough pastry cream.
21:08I don't have time to make more.
21:17I don't have time to make more.
21:39So I'm going to put some realistic chocolate coconuts, and from there I'm going to pour liquid coconut ganache.
21:47So I'm going to break it in front of the judges, and it's going to kind of ooze on the
21:50dessert as well.
21:51Make sure you make the little, you know, like, yes, yes, yes.
21:55Juan, why are you helping my competition out?
21:58Is this going to be the battle of the coconuts?
22:02Go do the Boston skyline and mind your own business, okay?
22:06For my coconut garnish, making a coconut rum chile that's going to be going in the middle of the coconut
22:11mousse.
22:12A little bit of coconut milk, a little coconut rum, a little bit of lime.
22:15It's almost like a coconut daiquiri.
22:18So I'm going to go freeze it now.
22:21Time, anybody? Time?
22:2330 minutes left, and remember, the lowest score goes home.
22:27You're still in the oven?
22:28Yeah.
22:30There's not a lot of time left.
22:32I need to get my pie from the oven.
22:38Oh, my God.
22:39My pie crust is underbaked.
22:42I'm already calculating all the minutes to finish this.
22:46It needs to bake, it needs to cool down, and then I have to put everything together.
22:51It's a disaster.
22:56So time is almost up.
22:58I'm looking around, and I feel like everybody is doing good, you know?
23:02Wow, your cake is already done.
23:04That looks great.
23:06My pie is underbaked.
23:08The middle is raw.
23:09I have no choice.
23:11I just decided to put it back in the oven.
23:13Hopefully, I'm not going to fail.
23:21All right, let's go back to this party here.
23:24Checking on my sugar.
23:25It's creeping up to the temperature.
23:27It might be there.
23:28I don't know why I decided to do blown sugar.
23:30I haven't done this since culinary school, but now is the time.
23:34To make my pulled sugar cherry, I throw it around this tube, pump it up with air before
23:40it sets.
23:41Oh, look at you go.
23:42I haven't done this in 15 years.
23:44That's baldy.
23:45I would not be doing that.
23:47And then, voila, cute little cherry ball.
23:53That's what I envisioned.
23:55Just 15 minutes left.
23:56No way.
23:57Remember, the lowest score goes home.
24:00There we go.
24:01What are they trying to do?
24:02Go.
24:03I really need to get this pie crust out of the oven.
24:06It's better to be a little bit underbaked than not having a pie at all.
24:11So now, let's put this down fast.
24:18My chocolate marble cracks.
24:21And I'm just trying not to lose it.
24:24There's nothing I can do.
24:25Hopefully, the judges will not notice because it's marble, but we'll find out in a little
24:29bit.
24:31There's not a lot of custard.
24:33I wish I would have gone back, made more custard at the beginning.
24:36At the end of the day, it's a pastry cream challenge.
24:38I'm just hoping my decor looks great.
24:41I'm making my coconut fronds with the tempered chocolate to emulate that of a palm leaf.
24:46And I'm brushing them with a little bit of gold luster dust.
24:50This is not easy.
24:54Two minutes left, chefs.
24:56Who has the cold spray?
24:59Here.
25:00Appreciate it.
25:04I need to put it down fast so it doesn't melt the whipped cream.
25:10Perfect.
25:11All right.
25:12So let's start to pop.
25:15I just hope it's going to meet the expectation of the judges.
25:19And hopefully, I don't go on the bottom because, I mean, that would be like, that would be hard.
25:2630 seconds.
25:29I am making some rosettes.
25:37Magnifique.
25:4010 seconds.
25:463, 2, 1.
25:49That's it.
25:51This pastry cream head-to-head competition is now over.
25:56Super nervous going into judging.
25:58This is a one-off.
25:59Both Clement and Florencia did well.
26:01I don't feel like I had the best bake.
26:04I'm just getting more and more nervous.
26:08I think time flew so fast and there's like a vortex.
26:11So fast.
26:11So everybody made a good custard?
26:13Yes.
26:14Yeah.
26:15I don't think anyone made any pastry soup.
26:17Everyone was setting, so that's good.
26:19All right, judges.
26:20We asked our chefs to showcase their best pastry cream skills by giving us their best version of a classic
26:25pastry cream dessert.
26:26Each chef can earn up to 50 points.
26:30You'll be judging them on flavor, execution, and technical difficulty.
26:34So let's start with the three Italian rum cakes.
26:40Going into judging, I'm a little bit nervous looking at everyone's cakes.
26:45Rochelle did this beautiful sugar cherry and Molly's just looked so clean and sleek and modern.
26:50I'm just hoping that what I did today is enough to pull me through this challenge.
26:56Rochelle, we'll start with you.
26:57Why don't you tell us a little bit about yours?
26:59Italian rum cake is typically used to celebrate birthdays, so I wanted this to feel like a little bit of
27:04a party.
27:05I wanted a nice big cherry on top.
27:07Your big blown sugar cherry I think is really beautiful.
27:10Still looks classic, but you added your own touch.
27:14How do you feel about slicing this bad boy up?
27:19Let's see how it looks.
27:22I look so like...
27:24Soft. Yeah.
27:25That looks so good.
27:27It is vanilla sponge cake soaked in muscovado dark rum syrup.
27:32My pastry cream is a little unique.
27:35I used potato starch instead of corn starch.
27:38Your pastry cream, both layers are just a little bit runny.
27:42I'm looking for like a little bit more of like a...
27:46Almost like a bounce back when you bite into the pastry cream.
27:51Maybe you needed a touch more of that starch.
27:54I might have gone in a different direction.
27:56Either cook a little bit longer, just like another little bit of starch.
28:00But I think that you have the absolute correct amount of rum in here.
28:05Okay, great.
28:07Rochelle, thank you so much.
28:09All right, Chef Molly, you're up next.
28:12Tell us about your Italian rum cake.
28:15I have made maybe a little bit more modern of a twist on a classic rum cake.
28:19I like a cake that is very tight, very high.
28:22And then on the top, some dark chocolate decor, toasted almonds, and two cherry truffles.
28:27It would have taken me like two hours to get that cake to make.
28:30To make it like perfectly cylindrical.
28:32I don't know if I could ice a cake that well.
28:34I mean, I probably could.
28:36Thank you, that's a massive compliment from you.
28:39All right, you ready to give it a taste?
28:41Yeah.
28:44Look how thin the chocolate is too.
28:47It's gorgeous.
28:50They say you have an Italian sponge cake with chocolate and vanilla pastry cream.
28:55You have a classic Italian buttercream and a cherry jam truffle.
29:04Where's the rum?
29:06Where's the rum?
29:07Where's the rum?
29:09Soaked, it is.
29:10So the cake is?
29:11Yeah, both sides.
29:12There's not enough time?
29:14Yeah.
29:15Oh my gosh.
29:22I do need a little bit more rum, but today is the pastry cream challenge, and the texture of your
29:29pastry creams are perfect.
29:32It bounces back, silky, and I love it coupled with the cake.
29:37Exactly what I want, right?
29:39All right, Chef Molly, thank you so much.
29:42Great job.
29:42Thank you, thank you.
29:44Chef Casey, you're up.
29:47So my Italian rum cake, I am bringing you to Chicago.
29:51I am giving you Casey's Chicago Italian rum cake.
29:54This is definitely your rustic Italian rum cake.
29:58Let's give it a try whenever you're ready.
30:02Okay, layers.
30:04Okay, layers.
30:06The bottom is a classic sponge cake, and then you have a layer of vanilla pastry cream, some chocolate pastry
30:12cream,
30:12and the cake has been encased in a stabilized whipped cream, a classic Italian rum cake.
30:22This is so delicious.
30:25It's soaked really well.
30:26I think you were the only one to put whipped cream on here.
30:29Yeah.
30:30Right?
30:30It's supposed to have whipped cream.
30:31Yeah.
30:32I think that and your absolutely textbook pastry cream.
30:36Really, really nice.
30:37Thank you so much.
30:37I love that the chocolate one is like, you can taste a little bit of the bitterness from the chocolate,
30:43but it's not too much.
30:45And then also the vanilla one as well.
30:47This is absolutely spot on.
30:49All right.
30:49Casey.
30:50Molly, Rochelle, thank you all so much.
30:53Great job, everybody.
30:55Casey got no notes from the judges.
30:58Yeah.
30:59Me and Molly both got little critiques.
31:02I feel like it could possibly be down to the two of us.
31:06I'm just really not sure how it's going to land this time.
31:09Our judges, the dessert now, coconut cream pie.
31:16I'm feeling very nervous.
31:19My first pie ever, let alone in a competition.
31:22So it's scary.
31:25All right.
31:26Tell us about your coconut cream pie.
31:28So for the decoration, I made some chocolate coconuts.
31:32Your pie, though, looks so buttery.
31:35It looks so good.
31:38Whenever you're ready, Chef Florencia.
31:43So I have my crust on the bottom.
31:45Inside is a pastry cream.
31:48And then with half coconut and half milk,
31:51please break the coconut.
31:53So it's going to come out coconut chocolate ganache
31:55with some lime inside as well.
31:58Nice.
32:00Listen, you've got all the textures right.
32:02The pastry cream is so smooth.
32:05It's a nod to your technical skills.
32:07I think your pie crust is beautiful, but you've got to put salt in there.
32:14Okay.
32:14A good amount, too.
32:16Okay.
32:16Thank you so much.
32:17Thank you so much.
32:19Clement, it's your turn.
32:23Go, go, go.
32:24I have a coconut cream pie, coconut macaroon,
32:27and I made a diplomat coconut cream.
32:29And we also have some coconut chips.
32:32Your little coconuts are like a pina colada you get
32:34at an all-inclusive.
32:35Let's serve it up.
32:37Thanks, Clement.
32:40I made a pie crust with pastry cream
32:43folded into shredded coconuts.
32:45And then on the top, I have whipped cream.
32:48Your pie crust is so good.
32:50It's like puff pastry.
32:53And your pastry cream is absolutely perfect.
32:56For sure, coconutty.
32:58All right.
32:58Chef Clement, thank you.
33:01Chef Robert, you'll be up next.
33:03All right.
33:03For my coconut cream pie, I did a very tropical-themed topping.
33:08The chocolate coconut is filled with a whipped coconut mousse
33:10and then some chocolate palm frond decor.
33:14The crust is super, super thick.
33:17There's also a lot of it exposed.
33:20I think if you just had filled it up a little bit more,
33:23you know?
33:23For sure.
33:24Let's cut it up.
33:26Yeah, he should have filled it a little bit.
33:28Oh, no.
33:29It's like a deep dish pie.
33:34So I did a very classic coconut cream pie with a coconut pastry cream
33:39with a coconut rum gelée on the inside.
33:44I think your crust itself probably could have used a little more time in the oven.
33:48You know?
33:49It's just a little translucent.
33:50Okay.
33:51Texture-wise, your pastry cream's definitely a bit grainy.
33:54I'm not sure if it was the coconut milk that got weird in there.
33:59It's broken.
34:00I feel like you just didn't hit that temperature.
34:04But the flavors are very, you know, classic coconut cream pie.
34:07Awesome.
34:08All right.
34:09Thank the three of you so much.
34:12Hey.
34:13Good job, guys.
34:16That's a lot of cream that we just endured.
34:19I'm super nervous.
34:20Both Clement and Florencia did well.
34:23I might be up for elimination this week.
34:33I feel very, very good about this.
34:36I think my cake looks pretty.
34:38I think the message is very clear.
34:40I am back.
34:43I can't wait for this.
34:45Judges, Boston cream pie.
34:49We'll begin with Chef Adalberto.
34:51I love architecture, and I wanted to make an Italianest Boston cream pie
34:57to celebrate the place where the Boston cream pie was born.
35:00That is the fanciest Boston cream pie I have ever seen in my life.
35:05With the gold and the sconces.
35:08Let's give it a taste.
35:10Today I made for you an Italianesque Boston cream pie.
35:15The difference is I added Cuban dark rum to every single component.
35:22You know, a Boston cream pie is just the most simple in terms of flavor.
35:29And you threw in rum in the ganache, rum in the cake, and rum in the pastry cream.
35:34And I am not mad.
35:37Your pastry cream is velvety, it's buttery, it's rich, and it's not too sweet.
35:43I'm back, baby.
35:44Excellent. Good. Good for you.
35:45I am back.
35:48All right, next up will be Juan.
35:50All right, so I have also the Boston cream pie.
35:53Took this inspiration also from where it came from.
35:56So that's what I really wanted to recreate around the cake.
36:00It looks substantial.
36:03What's not perfect is the marble.
36:06You got a big crack in there.
36:07I know.
36:08Even with the crack, I can't wait to get into it.
36:15So my pastry cream has those really strong tones of vanilla that I really, really, really enjoy.
36:21Same as the cake as well.
36:25There's at least $150 worth of vanilla beans in that cake.
36:28I am having a moment. This is so good.
36:32I am getting the vanilla, big time.
36:35And I think it might just be a skosh too much.
36:38And your pastry cream, I think I could use a little more.
36:41Absolutely. Thank you.
36:43Juan, thank you so much.
36:44Thank you so much.
36:45See, and this is when it's good that there's two judges because of personal preference, a little bit.
36:50Chef Chris, tell us about your Boston cream pie.
36:53I am from Massachusetts, so I wanted to represent and bring forth Massachusetts, so I did the state flower, the
36:58Mayflower.
36:59The green looks like broccoli a little bit.
37:01It does look like broccoli.
37:03I like the decor on top. It's simple, but it's super sophisticated looking.
37:08All right, Chef Chris, whenever you're ready, let's serve it up.
37:10Perfect.
37:11I've been doing poorly in this competition, but looking down at this cake, I'm feeling the most confident I have.
37:16And I'm hoping this is my redemption.
37:18So this is the classic Boston cream pie, vanilla pastry cream, rum-soaked cake, and coffee chocolate ganache on top.
37:27That's exactly what I wanted.
37:29This is the flavor of a Boston cream pie.
37:31The cake and the pastry cream are kind of thick, but man, the flavors are so good.
37:38Thank you very much.
37:39Adalberto, Juan, Chris, thank you all so much.
37:43Great job, fellas.
37:44Thank you, Chefs.
37:46This is going to be a tough one.
37:47If you feel like you're ready, you can go ahead and input your scores.
37:50Oh my gosh, okay.
37:51Yeah, crazy.
37:52You usually can feel it out and feel like, hey, this person's here, here, but like, I feel like it
37:56was all even at this point.
37:58I don't think a person in this room did a bad job.
38:00No.
38:00That's correct.
38:04Chefs, we asked for pastry cream classics, and you delivered nine slices of heaven.
38:11The top two desserts in each group will be safe, while the bottom chef in each category will be up
38:16for elimination.
38:19So let's start with the coconut cream pies made by Clement, Robert, and Florencia.
38:24The highest score went to Clement.
38:32Right behind him, and safe.
38:41Sorry, Robert.
38:42So, Robert, your place in this kitchen is now at risk.
38:47Got it.
38:47Casey, Rochelle, and Molly created those luscious Italian rum cakes.
38:52The judges gave their top score to...
39:00Casey.
39:02Great job.
39:03The second highest score went to...
39:09Molly.
39:11Congrats, Molly.
39:13Good job.
39:14This time.
39:15Which means that you, Rochelle, are now at risk of elimination.
39:19And finally, the Boston cream pies were baked by Juan, Chris, and Adalberto.
39:24The highest scoring chef was...
39:34Chris.
39:35Nice job, Chris.
39:36Good, baby.
39:37Congrats.
39:38Great job.
39:38The chef with the second highest score...
39:44That's Juan.
39:46So, Adalberto, you are the third chef at risk of elimination.
39:51This is not good.
39:53Rochelle, Robert, Adalberto.
39:55Of you three chefs, the one with the lowest score will be eliminated.
40:00Adalberto, your score was...
40:06Adalberto, you scored 41.
40:08Rochelle.
40:1436.
40:16It's not good enough to beat Adalberto.
40:18I'm kind of like, okay, it's me and Robbie on the chopping block.
40:21So, mentally preparing for this drama to ensue.
40:25Robert, you need 37 points or more to continue on in the competition.
40:29I'm barely breathing, and I'm just hoping that I survive to bake another day.
40:34So, let's go to the leaderboard.
40:44Robert, I'm really sorry, but your quest to become the ultimate baking champion ends here.
40:51Guys, it's a pleasure.
40:53Oh, man, that's rough.
40:54I've never been eliminated like that before.
40:57I felt like I came in swinging, but Clement and Florencia are tremendous chefs and tremendous bakers.
41:03I'm going to tell you going forward, I'm never going to screw up a pastry cream ever again.
41:07I'm definitely surprised.
41:09Robert's very talented.
41:10So, it goes to show you that in this competition, you can't have an off day.
41:13You always have to be on.
41:15Oh, my goodness.
41:17Crazy.
41:17Never in a million years did I think I was going to win a challenge making Italian rum cake.
41:22I am so proud of myself.
41:25All right, chefs, get ready.
41:27We've got some big twists in store for you the next challenge.
41:32Oh, boy.
41:33That's all for now.
41:36Oh, I'm still here.
41:37We love another day.
41:38Oh, that sucks.
41:40Next time, the chefs will have to do something they've never done before.
41:44Team work.
41:46Work together.
41:47Mom, will you think we have a bromance?
41:48I will say so.
41:49This time, you're going to have to demonstrate your expertise and the most fundamental skill for a master baked laminated
41:56dough.
41:58This was naughty.
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