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The Ultimate Baking Championship - Season 1 - Episode 03: Pastry Cream Classics
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00:01Previously...
00:01Okay, it's gonna be okay. It's gonna be okay.
00:03The bakers modernized classic desserts.
00:07It's really good.
00:08Juan cemented his position as number one.
00:11This top part 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.
00:40Even though I was in third last week,
00:42none of that matters now. That'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.
00:58Yeah.
00:58Yeah.
00:58Only nine left.
01:01Chefs, as you know,
01:03every day in this kitchen is 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.
01:17The chef who's number one
01:19in 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.
01:34Today, we're merging the skills challenge
01:37into the master challenge
01:39to create one super challenge.
01:43Whoa.
01:43That 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.
01:53There's no safety net.
01:54There's no,
01:55I did bad in the skills challenge,
01:56let me crush in the master's challenge.
01:58It's show up and show out.
02:00You should all be very familiar
02:01with these classic desserts.
02:03These are pastry cream classics.
02:06And to be an ultimate baking champion,
02:08you must prove your skills
02:09as 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
02:19since I was like nine years old.
02:20It's definitely a skill
02:22that every baker should be able to nail
02:25from beginning to end.
02:26No questions asked.
02:28So let's find out
02:29what each of you will be baking.
02:31All righty.
02:33Coconut 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.
02:49Molly, Rochelle, and Casey.
02:52All right, I think I've only had that once before.
02:54Which, of course, means Boston cream pie
02:57will be made by Adalberto, Juan, and Chris.
03:00Your master challenge is to create a version
03:03of the dessert that you've been assigned.
03:05But here's the difference today.
03:07Each group of three chefs will be competing against...
03:10one 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
03:20is going to be eliminated.
03:22Oh, my gosh.
03:25Now, of course, you know your first judge,
03:28the baking legend with you
03:29for the entire competitive journey,
03:31Duff Goldman.
03:33All right.
03:33Hello, chefs.
03:35Hello.
03:36I'm looking for a pastry cream
03:37with a velvety smooth texture
03:39featured in the absolute best version
03:42of your assigned dessert, ever.
03:47Duff, your judging partner today
03:49is an acclaimed pastry chef
03:52with a renowned reputation
03:53for creating the most beautiful cakes and desserts.
03:56Chefs, please welcome Shin Min Lee.
03:59No way!
04:00No!
04:01Oh, my gosh.
04:02Hi!
04:03Hi, my gosh!
04:03She is an acclaimed pastry chef
04:05from the Bay Area
04:06who 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
04:26to showcase your skills
04:27with one flawless dessert
04:28that demonstrates your mastery of pastry cream.
04:31The time to bake
04:33is now.
04:36Oh, what station am I at?
04:39Coming through.
04:41Right behind.
04:44All right,
04:46let's make an Italian rum cake.
04:49So we're going to make
04:50three layers of sponge.
04:57Who's got the cornstarch?
04:59It's under your table.
05:02Pastry cream challenge.
05:05Pastry cream is such a classic
05:06in Italian rum cake.
05:08The cornstarch really helps
05:09thicken custard up,
05:11makes it silky and smooth.
05:13Without there being
05:14a skills challenge this week,
05:15there is no time to mess up.
05:16This is it.
05:17You have one shot,
05:18and, you know,
05:19if you screw this up,
05:21you're going home.
05:23All right,
05:24swaying out everything
05:24for my pastry cream.
05:25Now, there's something about me
05:27not a lot of people know,
05:28except those who work with me
05:30in the kitchen.
05:31I have an alter ego
05:32named Shelly.
05:34Shelly is a little bit bad.
05:37She breaks the rules.
05:38Sometimes I let Shelly take over,
05:39and she chose to use
05:40potato starch
05:41instead of cornstarch
05:42to give it a more
05:43velvety texture.
05:44And I think
05:46that's going to be
05:46a game changer.
05:48How excited are you
05:49to be seeing all this?
05:50I love it.
05:51This is, like, my element.
05:53I actually love
05:54making pastry cream.
05:55Yeah, we have a lot of
05:56whisking going on right now,
05:57I'm seeing.
05:58Who needs bicep cream
05:59when you can just use a whisk?
06:02Pastry cream is about patience.
06:04You've got to raise
06:06your temperature slowly,
06:07whisk it long enough.
06:09You have to become one
06:10with the pastry cream.
06:11There's a moment when it tells you
06:13that it's ready.
06:13You're looking for
06:14a shiny gloss,
06:16and you're looking for
06:17these, like,
06:17big, juicy bubbles
06:18to start to erupt.
06:20And they even make, like,
06:21this pastry cream ASMR.
06:23They're like...
06:25I love that sound.
06:27That's when you know
06:27it's done,
06:28and pass it through the seas
06:29until you've gotten rid
06:30of every tiny lump.
06:33Loving this.
06:34Vanilla bean paste, anybody?
06:36We have it over here, Chris.
06:42I'm feeling okay
06:43or not great after
06:44the last challenge
06:44just because I was
06:45in the bottom,
06:45and I'm starting to move
06:46down the leaderboard,
06:47which is the opposite direction
06:48of 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
06:55would be a good thing
06:56at this point?
06:57Just a man I was looking for.
06:58So talk to me about
06:59what you're making here.
07:00What do you have to do?
07:00So I am making
07:01a Boston cream pie.
07:02Ooh.
07:03I actually grew up
07:0345 minutes south of Boston,
07:04so I'm very familiar with this.
07:06Yeah, what exactly
07:07is a Boston cream pie?
07:08Yeah, so it's a cake.
07:09The reason it's called a pie
07:10is because when this dessert
07:12was invented,
07:13pans were expensive,
07:14so they would bake them
07:14in pie tins
07:15because they were using
07:15metal for the war.
07:17How about that?
07:18What are you doing
07:18to push yourself
07:19out of your comfort zone
07:20to really make this thing shine?
07:21Around the base,
07:22I'm going to do
07:22an almond praline,
07:23and on the top,
07:24I'm going to make
07:25chocolate Mayflower
07:26because that is the state
07:27flower of Massachusetts.
07:28Very cool.
07:29So bringing the tradition
07:30of Massachusetts,
07:31that's what I'm focusing on.
07:32I feel like this is a bit
07:33of 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
07:39is in Boston,
07:40and we take our
07:41Boston cream pie
07:42very serious.
07:43How is it, boss?
07:44The best boss ever.
07:46If I were to win,
07:47I think that my mom
07:48would probably be
07:48the most proud.
07:49She grew up
07:50in the Azores in Portugal.
07:51Hello.
07:52Hello, McIntosh.
07:53Came over here,
07:55raised two kids.
07:56She's been my ride-or-die
07:57throughout all of my career.
07:59Oh, beautiful.
08:00I love you.
08:01I love you.
08:02And so I have to deliver
08:03on this cake.
08:04Behind you, behind you.
08:09Last week,
08:10I came number one,
08:11and it feels great,
08:13but I for sure
08:13have a target on my back.
08:15I know everyone here
08:16wants that spot,
08:17and it definitely
08:18puts a lot of pressure
08:19on me, like,
08:20great, more pressure
08:21than I am putting
08:22on myself.
08:24The dessert
08:25that I got assigned
08:26is the Boston cream pie.
08:27I'm not super familiar
08:28with it,
08:29but that is my boyfriend's
08:30favorite dessert,
08:31and he actually moved
08:32from Boston to Chicago,
08:33and I made him
08:34two weeks after he moved,
08:35and then we fell in love.
08:37Cheers.
08:37Thanks, Papa.
08:39This is so good, babe.
08:40Cakes in the oven.
08:42He loves this pie.
08:43He loves the way
08:44that I make it.
08:44He asks for it all the time.
08:46In fact,
08:46we actually were
08:47two months ago
08:48in Boston.
08:49He took me to Boston
08:49to see his city,
08:50and he took me
08:51to the hotel
08:52where this was all created.
08:53The biggest, biggest thing
08:55of the Boston cream pie
08:56is that beautiful,
08:57silky pastry cream.
08:59It needs to be creamy.
09:00It needs to have body,
09:02but also it needs
09:02to have a beautiful
09:03vanilla flavor.
09:05My boyfriend loves
09:06this is how
09:08vanilla flavor it is,
09:10so I'm going to play
09:11on those flavors.
09:13On the outside
09:14of the cake,
09:15I'm going to have
09:15chocolate and toasted almonds
09:17covered in gold,
09:18and on the top,
09:19I'm going to be making
09:20a chocolate marbling technique
09:22that will represent
09:23the floor
09:24of the Parker House Hotel.
09:26I really love architecture
09:28and I love
09:28all those little details,
09:30so I'm going to be doing
09:31the marble of the table
09:32of the floor.
09:32No way.
09:36Adalberto,
09:37do you feel like
09:37Juan is like
09:38the favorite child in this?
09:39Like we're three brothers
09:40doing the competing
09:41and Juan's like the favorite?
09:43I think so.
09:44I'm hoping one of the two
09:44of us can kind of...
09:46Wipe him out?
09:47I mean, you said it,
09:48not me.
09:49I have the Boston cream pie
09:52and sponge cakes
09:53are my love.
09:55I've made them
09:56since I was very little.
09:57My first sponge cake
09:58I made was
09:59in a pressure cooker
09:59and now I have an oven,
10:01a convection oven,
10:03so this is pretty cool.
10:05To make this
10:06Boston cream pie special,
10:08I plan on using
10:10what I like the most
10:11about all cities in America,
10:14which is the architecture.
10:15The Parker House Hotel,
10:17where the Boston cream pie
10:18that was created
10:18has an architectural design
10:20called Italianesque.
10:22Italianesque is really fun
10:23and interesting
10:24and barocco
10:25and something different
10:26from what everybody else
10:27is doing.
10:27So I'm going to cover
10:29the whole cake
10:29in the ganache,
10:30also flavored
10:31with a hint of rum,
10:33and then a lot of gold
10:34architectural details.
10:36This is nice and beautiful
10:40ganache
10:40all the way through.
10:47Hey, Clermont,
10:48have you ever made pie before?
10:49Uh, no.
10:50You never did it before?
10:51No, pie is not something
10:52I usually do.
10:53Yeah, me neither.
10:53I don't even think
10:54it tastes good.
10:56Pie is very American,
10:58and in France,
10:59we don't make pie,
11:00we make tart.
11:00So it's basically
11:01the same version,
11:02but better.
11:03But we're going
11:04to make it taste good.
11:05Yeah, yeah.
11:06Classic French.
11:14There you go.
11:15It looks good or not?
11:16Yeah.
11:17Yeah.
11:18Hopefully it tastes good.
11:21Hi, Chef Florencia.
11:22How are you?
11:22Hi, Jesse.
11:23You get the coconut
11:24cream pie.
11:24How are you feeling?
11:26I'm feeling pretty terrible
11:27because I never
11:28made a pie before.
11:31You never made
11:32a coconut cream pie?
11:33I never did that alive.
11:35I didn't really
11:35grow up with pie.
11:37Robert,
11:38over under 500 pies.
11:40Over.
11:41That's just him!
11:42But you've made
11:43pastry cream before.
11:44Yes, yes.
11:44I do fruit tarts
11:45with pastry cream.
11:46For an Italian,
11:47that's a classic.
11:48Yes.
11:49So I'm going to have
11:49my flaky dough,
11:51my coconut pastry cream,
11:52a light whip on top,
11:54and for decorations,
11:55I'm going to make
11:55chocolate coconuts
11:56with a coconut and lime
11:58ganache inside of it.
11:59I'm trying to not
12:01play too much around.
12:02But I'm relying
12:03on my skills
12:03and my knowledge
12:05of chocolate decor.
12:06Comfort zone.
12:07We all have.
12:08Man, you're making
12:09me feel nervous.
12:10I know.
12:11All right.
12:11Good luck.
12:13Oh, no, no.
12:15Okay, let's make
12:16a pie crust.
12:18So I have a lot
12:20of plans in my hand,
12:21so we'll see
12:21which one works.
12:22I'm going to make
12:23the coconut cream pie,
12:24then on the top,
12:24I'm going to create
12:25like a coconut dessert.
12:26There's going to be
12:27a coconut filled
12:28with a coconut diplomat
12:29and a coconut macaroon
12:31inside.
12:32Basically,
12:33I'm making two desserts
12:34in one dessert.
12:35It's a coconut pie.
12:37Let's put coconut.
12:38I love coconut.
12:39You know,
12:40every time I go
12:41on vacation,
12:41I always have
12:42my coconut on the beach.
12:44It's very refreshing.
12:45Actually,
12:46I'm going to feel good
12:46because I love coconut,
12:47so at least I can
12:48get to try my pie.
12:49But most of them,
12:51yeah,
12:51I don't even know
12:51any of those cakes.
12:52I've never made
12:53this before,
12:54so figure it out.
12:55It's like riding a bike.
12:57By the end of this,
12:58I'm going to show you
12:58how we make
12:58a real coconut cream pie.
12:59Oh, don't say that.
13:02That's rude.
13:05Emulsify this
13:06a little more
13:07to achieve
13:07the perfect
13:08coconut cream pie.
13:09It's really
13:10about the custard.
13:11It's about
13:11the pastry cream
13:12and have coconut
13:14obviously be the forefront.
13:15To get the coconut flavor,
13:16I'm going to use
13:17coconut milk
13:17inside of my pastry cream.
13:21I noticed that
13:22it's a little mealy
13:22and grainy.
13:23Even though coconut milk
13:24does have oils and fat,
13:25it's not the same
13:26as cow milk,
13:27so I need to compensate
13:28by adding a little
13:29extra coconut milk
13:30to give it more body.
13:31I'm hoping that
13:32could fix it.
13:33And then I'll be
13:33decorating the outside
13:34with a coconut mousse,
13:36shredded coconut flakes,
13:38a chocolate coconut
13:39that is filled
13:40with coconut mousse
13:41and a coconut rum gelée
13:42with a chocolate
13:43palm frond decor.
13:45I was born and raised
13:46in Miami,
13:47and one of my favorite
13:48desserts growing up
13:49was coconut flan
13:50that my grandmother
13:51used to make.
13:52This is going to hit
13:52close to home.
13:53This is going to be
13:53a fun one.
13:54So I'm confident
13:55I can put together
13:56a classic coconut cream pie.
13:58Let's go.
14:03Beautiful.
14:05Kids, don't do this
14:06at home.
14:06Trained professional
14:07running with a hot sheet tray.
14:14Chefs, you have
14:15one hour left.
14:16One hour.
14:17One hour.
14:19My mom over there,
14:20he doesn't even have
14:20his pie in the oven.
14:24Lucky.
14:24So I went to roll
14:26my pie crust,
14:27but I realized
14:28that it's too dry.
14:32It's a disaster.
14:34I'm not an expert
14:35about pie crust,
14:38but I know
14:40if I bake this dough,
14:41it will be dry
14:42and crack everywhere.
14:44So I feel really stressed out.
14:46I'm pretty sure
14:47I'm going to be
14:48at the bottom.
14:50This is my dough.
15:01I'm actually going to make
15:02a second pie right now.
15:05I mean,
15:06I don't know what happened
15:07because it's not something
15:09I usually do,
15:10but this time
15:11I'm even more careful.
15:13Add the water
15:13a little bit by a little bit
15:14to make it more wet.
15:16I think this looks maybe
15:17looks like more
15:19like a dough.
15:20It's only one challenge.
15:22It really pushes me
15:24to do everything perfect.
15:26Up, up, up.
15:29And here you go.
15:32Hopefully it will be enough,
15:33you know,
15:33to stay in this competition.
15:45All right, here we go.
15:46What kind of rum do you have?
15:47Dark rum.
15:49Okay, I definitely
15:49put too much in here.
15:50Hold on.
15:51I think I'm going to use
15:52this fancy rum
15:53that Adalberto has.
15:55Okay, great.
15:56Rum, rum, rum.
15:58Everybody's got rum
15:59in this challenge.
16:05Hello, Miss Casey.
16:06Hi.
16:06Italian rum cake,
16:08classic pastry cream dessert.
16:09How familiar are you with it?
16:10Very.
16:11I grew up in an Italian family
16:12and my grandmother
16:13on my mom's side
16:14is Italian.
16:15Coming from an Italian family,
16:16we are an Italian rum cake family
16:18tried 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
16:27with my family.
16:28You know it's family tradition.
16:31Soaking up every moment
16:33life has to offer.
16:34And this cake kind of embodies that.
16:37By textbook,
16:38it is a sponge rum-soaked cake
16:41between vanilla
16:42and chocolate pastry cream.
16:44Well, you're going to be competing
16:45against Molly and Rochelle.
16:47So how are you going to make
16:48this Italian rum cake
16:49really stand out?
16:50Um, from the little
16:51chit-chatters I've heard,
16:52my competition is not familiar
16:53with this cake.
16:54Oh.
16:55So I think I might have
16:55a little advantage
16:56in that corner.
16:58Okay.
16:58Um, but normally
16:59um, in the pastry world
17:01when we do cakes
17:01it's a lot of buttercreams.
17:02This one is not
17:03a buttercream cake.
17:04It's a stabilized whipped cream.
17:06And I'm going to put
17:07maraschino cherries
17:08and shaved chocolate
17:09on the top of the cake
17:10as well as encasing it
17:11in a toasted almond.
17:13I'm going to do what I know
17:14to set me apart.
17:15No substitute for experience
17:16they say.
17:17I can only pray.
17:18This is amazing.
17:18Okay.
17:19Thank you so much.
17:19See you, Casey.
17:27All right.
17:28We're getting ready
17:28to build here.
17:29I love this.
17:30I have not made
17:32Italian rum cake before
17:33but I had a really good one
17:35back in Rhode Island
17:37where I went
17:38to culinary school.
17:39So I'm just going to
17:40make one from memory.
17:41I'm feeling really good
17:42about the cakes here.
17:43They look nice, you know?
17:44Next, I add chocolate
17:45pastry cream
17:46and vanilla pastry cream.
17:48And if you're looking
17:49at this worrying
17:50that's too loose, relax.
17:52It's going to set up.
17:54The inspiration behind
17:56my Italian rum cake
17:57is that these cakes
17:59are typically used
18:00to celebrate birthdays
18:01and so I want this cake
18:02to bring life to the party.
18:04I'm hoping I can pull off
18:06a blown sugar cherry
18:08with kind of a splash
18:10of chocolate
18:12so it looks like the cherry
18:13is kind of taking a dive
18:14into the cake.
18:15You know, you are braver
18:16than I am.
18:16I will not be doing
18:18sugar work
18:18until I absolutely have to.
18:22This cake is a little warm
18:24to still be cutting
18:25but I'm just making sure
18:27I'm being very, very careful.
18:30The keto grated Italian rum cake
18:31is going to start
18:32with your structure.
18:33You really need to make sure
18:34your cake is perfectly baked.
18:36It needs to be structurally sound,
18:37not too sweet,
18:38not too heavy.
18:39I know that Casey
18:40is very confident
18:41in making by-the-book
18:43classic Italian rum cake
18:44but I really am confident
18:46in modernizing it.
18:47This is the perfect challenge
18:49to show off
18:49that I really know
18:50what I'm doing.
18:51I'm going to put like
18:52a little bit of a modern twist
18:53on it so I'm going to build it
18:54exactly how it should be
18:56in the middle
18:56and then on the top
18:57I'm going to do
18:58cherry bonbons
18:59and part the cherry maraschino flavor.
19:01Last week was a little bit
19:02of a tougher week for me.
19:03I had my really big high,
19:05kind of had this
19:06pretty big low
19:07so I really need
19:08to keep consistent,
19:10keep proving
19:10I have what it takes
19:11to be the ultimate
19:12baking champion.
19:13Can't wait to eat this cake.
19:15Actually, the more I make it
19:16it sounds more delicious.
19:22Oh, that's so tasty.
19:25I'm soaking the sponges
19:29with a little bit
19:29of rum syrup
19:32and obviously
19:33it's a pastry cream challenge
19:35so I add
19:36the pastry cream
19:37and then chocolate.
19:38This is where
19:39the magic happens.
19:49I need to be
19:49on the top
19:50of this challenge
19:51against the two chefs
19:52and show off
19:53the technique that I have.
19:54As I am from Boston,
19:56how embarrassing
19:56would be if I didn't win.
19:57I mean,
19:57there are already
19:58aggressive people out there.
19:59They definitely
19:59wouldn't let me back in.
20:03You tempering
20:04some chocolate
20:05over here, sir?
20:05I'm tempering
20:05the chocolate.
20:06Yeah.
20:07It's like
20:07when you're stressed,
20:09you just go
20:09and just do this.
20:10This is the best thing.
20:11I am doing
20:12the marble technique.
20:14The first thing
20:15I remember
20:15at the Parker House,
20:16there was just
20:17a huge marble floor.
20:19So for the top
20:20of my cake,
20:20I'm going to be using
20:21black and white
20:22cocoa butter
20:22and cover everything
20:24to recreate the marble.
20:26Just making it
20:27really elegant
20:28and just unique.
20:30When the judges see this,
20:31I want them to be like,
20:32oh, wow,
20:33Juan did this.
20:34Juan,
20:34keep it up.
20:35Thank you so much.
20:40Okay,
20:40I'm taking out.
20:45That's beautiful.
20:46I checked the pie dough.
20:48I'm looking at it
20:49and I see the edges
20:50being very flaky.
20:51It's fully cooked,
20:52so I don't think
20:53I'm going to be
20:53at the bottom.
20:54I'm super relieved.
20:56Okay,
20:56I'm going to put it
20:57in the glass freezer.
20:57I'm going to put mine
20:58in there with you.
21:00My pie is out of the oven
21:01and it looks a little blonde,
21:02but that's how
21:03I like my pie dough.
21:04I'm more concerned now
21:05about how deep
21:06my pie crust is
21:07and hopefully I made
21:07enough pastry cream.
21:09I don't have time
21:09to make more.
21:14My crust is not baked yet,
21:16so I'm a little bit worried.
21:17But anyway,
21:18so while I'm waiting
21:19for my crust to finish,
21:21I'm going to create
21:23a coconut dessert
21:24that's actually going
21:25to look like a coconut.
21:26Have the crunch of the shell
21:28in the outside.
21:29Inside,
21:30you have a diplomat
21:31coconut cream
21:32and then in the middle,
21:33you have the coconut macaroon.
21:36Classic French.
21:39So I'm going to put
21:40some realistic,
21:42looking like chocolate coconuts
21:44and from there,
21:45I'm going to pour
21:46liquid coconut ganache.
21:47So I'm going to break it
21:48in front of the judges
21:49and it's going to kind of
21:50use on the dessert as well.
21:51Make sure you make
21:52the little...
21:53The three oils on the top.
21:54Yes, yes.
21:55Juan, why are you
21:56helping my competition out?
21:58Is this going to be
21:59the bottle of the coconuts?
22:02Go do the Boston skyline
22:03and mind your own business,
22:04okay?
22:06For my coconut garnish,
22:08making a coconut rum
22:10to lay that's going to be
22:11going in the middle
22:11of the coconut mousse.
22:12A little bit of coconut milk,
22:13a little coconut rum,
22:14a little bit of lime.
22:15It's almost like
22:16a coconut daiquiri.
22:18So I'm going to go
22:18freeze it now.
22:21Time, anybody?
22:22Time?
22:2230 minutes left
22:24and remember,
22:25the lowest score goes home.
22:27You're still in the oven?
22:29Yeah.
22:29Oh.
22:30There's not a lot of time left.
22:32I need to get my pie
22:33from the oven.
22:38Oh, my God.
22:39My pie crust
22:40is underbaked.
22:42I'm already calculating
22:44all the minutes
22:45to finish this.
22:46It needs to bake,
22:47it needs to cool down,
22:48and then I have to
22:49put everything together.
22:51It's a disaster.
22:56So time is almost up.
22:58I'm looking around
22:59and I feel like
23:00everybody is doing good,
23:01you know?
23:02Wow, your cake
23:03is already done.
23:05That looks great.
23:06My pie is underbaked.
23:09The middle is raw.
23:10I have no choice.
23:11I just decide
23:12to put it back
23:12in the oven.
23:14Hopefully,
23:14I'm not going to fail.
23:21All right,
23:21let's get back
23:22to this party here.
23:24Checking on my sugar.
23:25It's creeping up
23:26to the temperature.
23:27It might be there.
23:28I don't know why
23:29I decided to do
23:30blown sugar.
23:30I haven't done this
23:31since culinary school,
23:32but now is the time
23:34to make my
23:35pulled sugar cherry.
23:37I throw it around
23:38this tube,
23:38pump it up with air
23:39before it steps.
23:41Ooh, look at you go.
23:42I haven't done this
23:43in 15 years.
23:44That's baldy.
23:45I would not be doing that.
23:48And then,
23:48voila,
23:50cute little cherry ball.
23:53That's what I envisioned.
23:55Just 15 minutes left.
23:56No wait.
23:57Remember,
23:57the lowest score
23:58goes home.
24:00There we go.
24:01Where did the time go?
24:03I really need
24:04to get this pie crust
24:05out of the oven.
24:06It's better to be
24:07a little bit underbaked
24:08than not having
24:09a pie at all.
24:11So now,
24:12let's put this down
24:14fast.
24:18My chocolate marble
24:20cracks,
24:21and I'm just trying
24:22not to lose it.
24:24There's nothing
24:25I can do.
24:25Hopefully,
24:26the judges will not notice
24:27because it's marble,
24:27but we'll find out
24:29in a little bit.
24:31There's not a lot
24:32of custard.
24:33I wish I would have
24:34gone back,
24:34made more custard
24:35at the beginning.
24:36At the end of the day,
24:37it's a pastry cream challenge.
24:38I'm just hoping
24:38my decor looks great.
24:41I'm making my coconut fronds
24:42with the tempered chocolate
24:43to emulate that
24:45of a palm leaf,
24:46and I'm brushing them
24:47with a little bit
24:47of 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
25:06so it doesn't melt
25:06the whipped cream.
25:10Perfect.
25:11All right,
25:12so let's start to go.
25:15Just hope it's going
25:16to meet the expectation
25:17of the judges,
25:19and hopefully,
25:20I don't go on the bottom
25:21because, I mean,
25:23that would be, like,
25:25that would be hard.
25:2630 seconds.
25:29I am
25:31making some rosettes.
25:37Magnifique.
25:4010 seconds.
25:463, 2, 1.
25:49That's it.
25:51This pastry cream
25:52head-to-head competition
25:54is now over.
25:56Super nervous
25:57going into judging.
25:58This is a one-off.
25:59Both Clement
26:00and Florencia did well.
26:02I don't feel like
26:03I had the best bake.
26:04I'm just getting
26:05more and more nervous.
26:08I think time flew so fast,
26:10and there's, like,
26:10a vortex.
26:11So everybody made
26:12a good custard?
26:13Yes.
26:14Yeah.
26:15I don't think anyone
26:15made any pastry soup.
26:17Everyone was setting,
26:18so that's good.
26:19All right, judges,
26:20we asked our chefs
26:20to showcase their best
26:21pastry cream skills
26:22by giving us
26:23their best version
26:24of a classic
26:25pastry cream dessert.
26:27Each chef
26:27can earn up to 50 points.
26:30You'll be judging them
26:30on flavor,
26:32execution,
26:33and technical difficulty.
26:34So let's start
26:35with the three
26:36Italian rum cakes.
26:40Going into judging,
26:42I'm a little bit nervous
26:43looking at everyone's cakes.
26:45Rochelle did this
26:46beautiful sugar cherry,
26:47and Molly's just looked
26:48so clean and sleek
26:50and modern.
26:50I'm just hoping
26:51that what I did today
26:53is enough to pull me
26:54through this challenge.
26:56Rochelle, we'll start
26:57with you.
26:57Why don't you tell us
26:58a little bit about yours?
26:59Italian rum cake
27:00is typically used
27:01to celebrate birthdays,
27:02so I wanted this
27:03to feel like
27:04a little bit of a party.
27:05I wanted a nice,
27:06big cherry on top.
27:08Your big, blown sugar cherry,
27:09I think is really beautiful.
27:11Still looks classic,
27:12but you added
27:12your own touch.
27:14How do you feel
27:15about slicing
27:15this 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
27:29soaked in
27:30muscovado dark rum syrup.
27:33My pastry cream
27:34is a little unique.
27:35I used potato starch
27:36instead of corn starch.
27:38Your pastry cream,
27:40both layers,
27:41are just a little bit runny.
27:42I'm looking for, like,
27:44a little bit more
27:45of, like, a,
27:46almost like a bounce back
27:48when you bite
27:48into the pastry cream.
27:51Maybe you needed
27:52a touch more
27:53of that starch.
27:54I might have gone
27:55in a different direction.
27:56Either cook it
27:57a little bit longer,
27:58just, like,
27:58another little bit of starch.
28:00But I think that
28:01you have the absolute
28:03correct amount
28:04of rum in here.
28:05Okay, great.
28:07Rochelle,
28:07thank you so much.
28:10All right, Chef Molly,
28:11you're up next.
28:13Tell us about
28:13your Italian rum cake.
28:15I have made maybe
28:16a little bit more modern
28:17of a twist
28:18on a classic rum cake.
28:19I like a cake
28:20that is very tight,
28:21very high.
28:22And then on the top,
28:23some dark chocolate decor,
28:25toasted almonds,
28:26and two cherry truffles.
28:28It would have taken me,
28:28like, two hours
28:29to get that cake to me.
28:29To get it so big,
28:30to make it, like,
28:31perfectly cylindrical?
28:32Yeah.
28:32I don't know
28:33if I could ice a cake
28:34that well.
28:34I mean, I probably could,
28:35but it's very good.
28:37That's a massive compliment
28:38from you.
28:39All right.
28:40You ready to give it a taste?
28:41Yeah.
28:44Look how thin
28:45the chocolate is, too.
28:46Yeah, it just...
28:47It's gorgeous.
28:50They say you have
28:51an Italian sponge cake
28:53with chocolate
28:53and vanilla pastry cream.
28:55You have a classic
28:57Italian buttercream
28:58and a cherry jam truffle.
29:04Where's the rum?
29:07Where's the rum?
29:07Where's the rum?
29:09Soaked.
29:09It is.
29:10So the cake is?
29:11Yeah.
29:11Both sides.
29:12There's not enough that?
29:14Yeah.
29:15Oh, my gosh.
29:23I do need a little bit
29:24more rum,
29:25but today is
29:26the pastry cream challenge,
29:28and the texture
29:29of your pastry creams
29:30are perfect.
29:32It bounces back,
29:33silky,
29:34and I love it
29:35coupled with the cake.
29:37Exactly what I want, right?
29:39Thank you, guys.
29:39All right, Chef Molly.
29:40Thank you so much.
29:42Great job.
29:44Chef Casey,
29:45you're up.
29:47So my Italian rum cake,
29:49I am bringing you
29:50to Chicago.
29:51I am giving you
29:52Casey's Chicago
29:53Italian rum cake.
29:54This is definitely
29:55your rustic
29:56Italian rum cake.
29:58Let's give it a try
29:59whenever you're ready.
30:03Okay, layers.
30:04Okay, layers.
30:06The bottom
30:06is a classic
30:07sponge cake,
30:08and then you have
30:09a layer of
30:10vanilla pastry cream,
30:11some chocolate pastry cream,
30:12and the cake
30:13has been encased
30:14in a stabilized
30:15whipped cream,
30:17a classic
30:18Italian rum cake.
30:22This is so delicious.
30:25It's soaked
30:26really well.
30:26I think you were
30:27the only one
30:28to put whipped cream
30:29on here, right?
30:30It's supposed
30:31to have whipped cream.
30:32I think that
30:32and your absolutely
30:34textbook pastry cream.
30:36Really,
30:37really nice.
30:37I love that
30:39the chocolate one
30:40is like,
30:40you can taste
30:41a little bit
30:42of the bitterness
30:43from the chocolate,
30:44but it's not too much.
30:45And then also
30:45the vanilla one as well.
30:47This is absolutely spot on.
30:49All right.
30:49Casey.
30:51Molly, Rochelle,
30:51thank you all so much.
30:53Great job, everybody.
30:55Casey got no notes
30:57from the judges.
30:58Yeah.
30:59Me and Molly
31:00both got little critiques.
31:02I feel like
31:03it could possibly
31:04be down to the two of us.
31:06I'm just really not sure
31:07how it's going to land
31:08this time.
31:10All right, judges.
31:11The dessert now,
31:12coconut cream pie.
31:17I'm feeling very nervous.
31:19My first pie ever,
31:21let alone in a competition,
31:22so it's scary.
31:25All right.
31:26Tell us about
31:26your coconut cream pie.
31:27So for the decoration,
31:30I made some chocolate coconuts.
31:32Your pie, though,
31:33looks so buttery.
31:35It looks so good.
31:38Whenever you're ready,
31:39Chef Florencia.
31:43So I have my crust on the bottom.
31:45Inside is a pastry cream.
31:48And then with half coconut
31:49and half milk,
31:51please break the coconut.
31:53So it's going to come out
31:54coconut chocolate ganache
31:55with some lime inside as well.
31:59Nice.
31:59That's it.
32:00Listen, you've got
32:01all the textures right.
32:03The pastry cream
32:03is so smooth.
32:05It's a nod
32:06to your technical skills.
32:08I think your pie crust
32:09is beautiful,
32:10but
32:12you've got to put salt
32:13in there.
32:14Okay.
32:14A good amount, too.
32:16Okay.
32:16Thank you so much.
32:17Thank you so much.
32:20Clemence, it's your turn.
32:22Go, go, go.
32:24I have a coconut cream pie,
32:26coconut macaron,
32:27and I made a diplomat coconut cream.
32:29And we also have
32:30some coconut chips.
32:31Your little coconuts
32:33are like a pina colada
32:34you get
32:34and an all-inclusive.
32:36Let's serve it up.
32:37Thanks, Clemence.
32:40I made a pie crust
32:41with pastry cream
32:43folded into
32:44shredded coconuts.
32:46And then on the top,
32:46I have whipped cream.
32:48Your pie crust is so good.
32:50It's like puff pastry.
32:53And your pastry cream
32:55is absolutely perfect,
32:56for sure,
32:57coconut-y.
32:58All right.
32:58Chef Clemence,
32:59thank you.
33:00Chef Robert,
33:02you'll be up next.
33:03All right.
33:04For my coconut cream pie,
33:05I did a
33:06very tropical-themed topping.
33:08The chocolate coconut
33:09is filled with
33:09a whipped coconut mousse
33:10and then some chocolate
33:12pomfron decor.
33:14The crust is
33:15super, super thick.
33:17There's also
33:18a lot of it
33:19exposed.
33:20I think if you
33:21just had filled it up
33:22a little bit more,
33:23you know?
33:23For sure.
33:24Let's cut it up.
33:26Yeah, he should have
33:27filled it a little bit.
33:29It's like a deep-dish pie.
33:34So I did a very
33:35classic coconut cream pie
33:36with a coconut pastry cream
33:39with a coconut rum gelée
33:41on the inside.
33:44I think your crust itself
33:46probably could have used
33:46a little more time
33:47in the oven.
33:48You know?
33:49It's just a little
33:49translucent.
33:50Okay.
33:51Texture-wise,
33:52your pastry cream
33:53is definitely a bit grainy.
33:54I'm not sure
33:55if it was the coconut milk
33:57that got weird in there.
33:59It's broken.
34:01I feel like
34:01you just didn't
34:02hit that temperature.
34:04But the flavors
34:05are very, you know,
34:06classic coconut cream pie.
34:07Awesome.
34:08All right.
34:09Thank the three of you
34:10so much.
34:12Hey.
34:13Good job, guys.
34:14Hey.
34:16That's a lot of cream
34:17that we just endured.
34:18I'm super nervous.
34:20Both Clement and Florencia
34:22did well.
34:23I might be at
34:24preliminary this week.
34:33I feel very, very good
34:35about this.
34:36I think my cake looks pretty.
34:39I think the message
34:39is very clear.
34:40I am back.
34:43I can't wait for this.
34:45Ugh.
34:45Judges,
34:47Boston cream pie.
34:49We'll begin with
34:49Chef Adalberto.
34:51I love architecture
34:53and I wanted to make
34:55an Italian-esque
34:56Boston cream pie
34:57to celebrate the place
34:59where the Boston cream pie
35:00was born.
35:01That is the fanciest
35:03Boston cream pie
35:04I have ever seen
35:05in my life.
35:05With the gold
35:06and the sconces.
35:08Let's give it a taste.
35:10Today I made for you
35:12an Italian-esque
35:13Boston cream pie.
35:15The difference is
35:16I added Cuban dark rum
35:18to every single component.
35:22You know,
35:23a Boston cream pie
35:25is just
35:26the most simple
35:27in terms of flavor.
35:29And you threw in
35:30rum in the ganache,
35:32rum in the cake,
35:33and rum in the pastry cream.
35:34And I am not mad.
35:37Your pastry cream
35:38is velvety,
35:39it's buttery,
35:40it's rich,
35:41and it's not too sweet.
35:43I'm back, baby.
35:44Excellent.
35:45Good.
35:45Good for you.
35:46I am back.
35:48All right,
35:49next up will be Juan.
35:51All right,
35:51so I have also
35:52the Boston cream pie.
35:53Took this inspiration
35:54also from where
35:56it came from,
35:56so that's what
35:58I really wanted
35:58to recreate
35:59around the cake.
36:00It looks
36:02substantial.
36:03What's not perfect
36:05is the marble.
36:06You got a big
36:07crack in there.
36:08I know.
36:08Even with the crack,
36:10I can't wait
36:10to get into it.
36:15So my pastry cream
36:16has those really
36:18strong tones of vanilla
36:19that I really,
36:20really, really enjoy.
36:22Same as the cake as well.
36:25There's at least
36:26$150 worth of vanilla beans
36:28in that cake.
36:29I am having a moment.
36:30This is so good.
36:32I am getting the vanilla
36:34big time,
36:35and I think it might
36:36just be a skosh too much.
36:38And your pastry cream,
36:40I think I could use
36:40a little more.
36:42Absolutely.
36:43Juan, thank you so much.
36:44Thank you so much.
36:45See, and this is
36:46when it's good
36:46that there's two judges
36:47because of personal
36:48preference a little bit.
36:50Chef Chris,
36:51tell us about
36:52your Boston cream pie.
36:53I am from Massachusetts,
36:54so I wanted to represent
36:55and bring forth
36:56Massachusetts,
36:56so I did the state flower,
36:58the Mayflower.
36:59The green looks like
37:00broccoli a little bit.
37:01It does look like broccoli.
37:03I like the decor on top.
37:05It's simple,
37:05but it's super
37:06sophisticated looking.
37:08All right, Chef Chris,
37:09whenever you're ready,
37:10let's serve it up.
37:10Perfect.
37:11I've been doing poorly
37:12in this competition,
37:13but looking down
37:14at this cake,
37:15I'm feeling the most
37:16confident I have,
37:17and I'm hoping
37:17this is my redemption.
37:18So this is the
37:19classic Boston cream pie,
37:21vanilla pastry cream,
37:23a rum-soaked cake,
37:24and coffee chocolate
37:25ganache on top.
37:27It's exactly what I wanted.
37:29This is the flavor
37:30of a Boston cream pie.
37:32The cake and the pastry cream
37:33are kind of thick,
37:35but, man,
37:36the flavors are so good.
37:38Thank you very much.
37:39Adalberto, Juan, Chris,
37:41thank 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,
37:48you can go ahead
37:49and input your scores.
37:50Oh, my gosh.
37:51Okay.
37:51Yeah, crazy.
37:53You usually can feel it out
37:54and feel like,
37:54hey, this person's here, here,
37:56but I feel like it was
37:56all even at this point.
37:58I don't think a person
37:59in this room did a bad job.
38:00No.
38:04Chefs,
38:05we asked for pastry cream classics,
38:07and you delivered
38:09nine slices of heaven.
38:11The top two desserts
38:12in each group will be safe,
38:13while the bottom chef
38:15in each category
38:16will be up for elimination.
38:19So let's start
38:20with the coconut cream pies
38:21made by Clement,
38:23Robert,
38:23and Florencia.
38:25The highest score
38:26went to...
38:30Clement.
38:32Right behind him
38:34and safe...
38:41So, Robert,
38:44your place in this kitchen
38:45is now at risk.
38:47Got it.
38:48Casey, Rochelle, and Molly
38:50created those luscious
38:51Italian rum cakes,
38:52and the judges
38:53gave their top score
38:59two.
39:00Casey.
39:02Great job.
39:03The second highest
39:04score went to...
39:10Molly.
39:11Congrats, Molly.
39:13Good job.
39:14Good job.
39:15Which means that you, Rochelle,
39:16are now at risk
39:17of elimination.
39:19And finally,
39:20the Boston cream pies
39:21were baked by Juan,
39:22Chris, and Adalberto.
39:23The highest-scoring chef
39:25was...
39:34Chris.
39:35Nice job, Chris.
39:36Good job, baby.
39:37Great job.
39:38The chef
39:39with the second-highest score.
39:45That's Juan.
39:46That's Adalberto.
39:47You are the third chef
39:49at risk of elimination.
39:50This is not good.
39:53Rochelle, Robert,
39:55Adalberto.
39:56Of you three chefs,
39:57the one with the lowest score
39:58will be eliminated.
40:00Adalberto,
40:01your score was...
40:06Adalberto, you scored 41.
40:09Rochelle.
40:1536.
40:16It's not good enough
40:17to beat Adalberto.
40:18I'm kind of like,
40:19okay, it's me and Robbie
40:20on the chopping block,
40:21so mentally preparing
40:22for this drama to ensue.
40:25Robert, you need 37 points
40:27or more to continue
40:27on in the competition.
40:30I'm barely breathing,
40:31and I'm just hoping
40:32that I survive
40:33to make another day.
40:35So let's go
40:35to the leaderboard.
40:41Oh, no.
40:44Robert, I'm really sorry,
40:45but your quest
40:46to become the ultimate
40:46baking champion
40:47ends here.
40:51Guys, it's a pleasure.
40:53Oh, man, that's rough.
40:54I've never been eliminated
40:55like that before.
40:57I felt like I came in swinging,
40:59but Clement and Florencia
41:00are tremendous chefs
41:01and tremendous bakers.
41:03I'm going to tell you,
41:04going forward,
41:04I'm never going to screw up
41:05a pastry cream ever again.
41:07I'm definitely surprised.
41:09Robert's very talented,
41:10so it goes to show you
41:11that in this competition,
41:12you can't have an off day.
41:13You always have to be on.
41:15My goodness.
41:17Crazy.
41:17Never in a million years
41:19did I think I was going
41:20to win a challenge
41:20making Italian rum cake.
41:22I am so proud of myself.
41:25All right, chefs,
41:26get ready,
41:27because we've got
41:28some big twists
41:29to store for you
41:30the 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 sucked.
41:40Next time,
41:41the chefs will have
41:42to do something
41:42they've never done before.
41:44Team one.
41:46Work together.
41:47Mom, will you think
41:47we have a bromance?
41:48I will say so.
41:50This time,
41:51you're going to have
41:51to demonstrate
41:51your expertise
41:52and the most fundamental skill
41:54for a master-baked
41:56laminated dough.
41:58This was naughty.
42:00Take care.
42:00Take care.
42:00Take care.
42:00We'll be back.
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