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00:01Previously on the Ultimate Baking Championship,
00:04you're going to have to demonstrate your expertise
00:05in the laminated dough.
00:08This was naughty.
00:10Team Casey and Molly came out on top,
00:13making Casey number one for the second time.
00:16Meanwhile, Adalberto, Rochelle, and Florencia
00:18fell to the bottom of the leaderboard.
00:21This is tough.
00:22And in the end, imperfections in Rochelle's pastry
00:26led to her departure from the kitchen.
00:36Hello, chefs.
00:38Hi.
00:38Hard to imagine.
00:39We started with 16, and now there's only seven of you.
00:43And I feel like some of you may be recovering from last time.
00:48Well, here's the good news.
00:49You're all still in the running to become
00:51the Ultimate Baking Champion.
00:53As you know, with every bake,
00:54there's a chance to redeem yourself.
00:56So let's reset the scores and get you to your first challenge.
01:01Today is about proving you can each find inspiration
01:04in the most unexpected of places.
01:07As a baking master, we want to see your creativity
01:09and your ability to transform the ordinary
01:12into something extraordinary.
01:14Just hang on a second.
01:16I'll be right back and I'll show you what I mean.
01:18Wait.
01:19It's always a big disguise.
01:21Oh, my goodness.
01:23For your skills challenge, your creative muse will be the contents
01:26of something millions of Americans visit every day,
01:29a gas station convenience store.
01:32I don't have a car.
01:34I don't have a car.
01:36Displayed here are the kinds of gas station snacks
01:38that are usually just a quick bite for travelers.
01:40But for you, it must be the inspiration for a refined
01:44and innovative plated dessert.
01:46Wow.
01:46Okay, all right.
01:47I love this.
01:49Each of you will come up one at a time to grab a snack.
01:52You're going to choose in the order from your ranking
01:55in the previous challenge.
01:58Oh, that's great.
01:59As you can all see, rankings are important.
02:03Oh.
02:04So, first up, Kasey, come on up.
02:06Take a stroll through the snack aisle.
02:07Sorry, guys.
02:09No, you're not.
02:10You're sorry.
02:12I love that element of nostalgia of a road trip
02:18being inspired by a snack.
02:20That's where I go for something that kind of takes me
02:24back to childhood.
02:25What'd you get?
02:25Oh.
02:26What's that?
02:27So, Kasey, what did you pick?
02:29Chocolate cupcake.
02:30All right.
02:31Chocolate cupcake.
02:32Off the board.
02:34Clement, you're up next.
02:36Oui, oui.
02:37Oui, oui.
02:38You got this.
02:40Blueberry muffin.
02:41Peanut butter filled pretzels.
02:44Toasted corn kernels.
02:45I love cornmeal cream pies.
02:47Marshmallows nut cake ball.
02:49Coffee cake.
02:51As always, your desserts will be judged based on flavor,
02:54execution, and technical difficulty.
02:56In addition, the judges will also be looking for innovation.
02:59You can earn up to 20 points in this round.
03:03Now, remember, these points will be combined with your score
03:06in the Master Challenge, and that will dictate your final ranking.
03:09The baker with the lowest combined score will unfortunately be eliminated.
03:14Awarding all those points are two powerhouses in the world of pastry.
03:18Our chief judge is the legendary Duff Goldman.
03:20Oh, boy.
03:21You guys already started snacking?
03:24Yeah!
03:25We've got the perfect person to help you judge these desserts.
03:28He's a pastry chef extraordinaire who is named one of the top 10 pastry chefs in America.
03:33He's competed in numerous competitions and also created the most indulgent Thanksgiving dessert,
03:38the pie caken.
03:39Oh!
03:42Part cake and part pie.
03:44I mean, what could be more innovative?
03:45Amazing.
03:46Here's Zach Young.
03:48Greetings, chefs.
03:49Oh, my goodness.
03:51Yay!
03:52What I'm expecting from these chefs is it should look like it's at a three Michelin star restaurant,
03:57but when you close your eyes, it should taste like it came from the gas station.
04:03I don't think I've ever said that before.
04:06All right, chefs, you have 90 minutes to demonstrate your mastery of innovation
04:10by transforming your humble gas station treat into an elevated dessert.
04:13And your time starts now.
04:16Oh, boy.
04:17Where are we going?
04:18Okay.
04:20Go, go, go!
04:21I know everyone's really tempted, but don't take the peanut butter or the pretzels.
04:25Don't take the peanut butter.
04:26Don't take the peanut butter.
04:27Don't take the peanut butter.
04:27Do not touch the peanut butter.
04:31Innovation means doing something different, something that hasn't been done before,
04:34pushing the limits a little bit, changing the way you were taught in culinary school,
04:38making it your own.
04:39I think that this is the challenge that is right up my alley.
04:42This is kind of my bread and butter.
04:45I love to take simple everyday things and make them just wow and really cool.
04:49I chose peanut butter pretzels.
04:52So I'm making a little peanut butter mousse gateau with a little salted caramel.
04:56I want to make a gateau because it is a very clean way to put out high-level dessert.
05:02It also kind of emulates what the snack is.
05:06It's a hard shell with a nice gooey filling.
05:08And then I'm going to use pretzel flour.
05:12Pretzel flour is something I've invented.
05:14And you get it by grinding up pretzels into a really fine dust.
05:17My plan today is to replace about 50% of all of my flour and everything baked with chopped pretzels.
05:24Oh, interesting.
05:25Got to think outside the box here.
05:27Oh, yeah.
05:28That's definitely innovative.
05:30So my dessert will start with a layer of pretzel sable topped with peanut butter mousse
05:36that's been dipped in a blonde chocolate and pretzel shell.
05:39Pretzels are really dry, so I'm hoping that it behaves the same as flour does.
05:45But again, I've never done it, so we'll see.
05:47This is innovation.
05:48We are shooting in the dark here.
05:54Okay.
05:55I ended up last week at the bottom, so the level of pleasure for this specific plate is insane.
06:04I know it was a bit of a rough bake the last time around.
06:06Yes.
06:07But, you know, we're going to the gas station and we're getting some snacks.
06:10What did you end up going with?
06:11Okay, so I got the coffee cake and I chose it because I love coffee.
06:17I drink so much coffee.
06:19This challenge is all about innovation.
06:21And I'm going to kind of play on the concept of, like, grabbing a coffee and the cake to go.
06:26The best thing that comes to my mind to do that is with tiramisu.
06:30I have my mascarpone cream here with the insert of espresso that it's going to be using when they break
06:38into it.
06:39So it's going to be like a coffee and cake on the go.
06:42Oh.
06:42It's going to soak the cake, hopefully.
06:44And then there is going to be chocolate char.
06:47Tiramisu is actually from Treviso.
06:49It's the city I live in.
06:51So I'm like, I cannot go home if I fail this one.
06:58One hour left for the skills challenge, chefs.
07:01One hour.
07:02Heard. One hour.
07:05Perfect.
07:07So I went with the oatmeal cream pie.
07:10Really nostalgic.
07:11I remember buying them when I was in college.
07:13Oatmeal cream pie is so soft, so creamy, with the cinnamon, the toasty oats.
07:19But it was something that I used to have every time after I finished school.
07:22So for this challenge, I am making a deconstructed oatmeal cream pie.
07:26That's when the innovation comes because you will know what it is, but in a completely different way.
07:31The components for this is going to be an oatmeal cookie that I'm going to transform into a cookie bottle
07:36to put at the bottom.
07:37On top of that, brown sugar cake.
07:39Cream cheese mousse and then top it off with a dulce chocolate.
07:43At the end of the day, we cannot reinvent the wheel, but we can showcase a different way to make
07:49the wheel.
07:50Amazing.
07:52We've got our cake.
07:54Our cake, our cake, our cake.
07:55All right, Kasey, how we doing?
07:56You got to choose first.
07:58I did chocolate cupcake.
08:00I grew up eating the chocolate, you know, cream-filled cupcakes in my lunchbox.
08:05There's seven, you know, little squiggies on top.
08:08So I'm making a seven-layer chocolate cake.
08:11I'm going to fill each layer with ganache and then with the cream.
08:15I think with these layers, I'm really going to wow the judges.
08:19And when I was younger, my grandmother had this recipe called Texas Sheet Cake.
08:23I don't know if you're familiar with it.
08:24Yes, yes, yes, yes.
08:25But it literally, like, you pour the icing on and it crystallizes and it almost reminds me of that cupcake.
08:31So I want to kind of glaze the cake in that.
08:33So I'm going to use one of grandma's recipes today.
08:35You're locked in right now, Kasey.
08:37I really am.
08:37Stay right where you are.
08:39Stay in your lane.
08:39You're doing so good.
08:40Thank you so much.
08:41All right, Kasey.
08:43Seven layers.
08:44That is absolutely ambitious.
08:47Does anybody have, like, a smidge of heavy whipping cream?
08:50Yeah, take it.
08:51You got the whole cow over here.
08:55So I took toasted corn kernels.
08:58A toasted corn kernel is just what it sounds like.
09:01It's a corn kernel that's really salty and fried.
09:04To innovate it, normally people, when they think about the corn kernels, they think of it being crunchy.
09:09I'm doing the opposite texture profile and I'm going to a panna cotta smooth.
09:14So a panna cotta is basically heated cream and you can infuse it with different flavorings.
09:19In this case, I'm using toasted corn.
09:20So a fancy pudding.
09:22This is what's going to be, I'm molding the panna cotta in.
09:25I want to have corn in many variations.
09:29So I'm going to be making a candied corn kernel crumble, pickled corn.
09:34So I want to add a little depth of flavor, so I'm charring the corn before I pickle it.
09:37And to decorate it, I'm going to use fried corn silk.
09:40Hopefully it delivers.
09:4230 minutes left, chefs!
09:45Come on, how are you doing over there?
09:46I'm doing good.
09:47Yeah.
09:48So with the blueberry muffin, I'm going to, you know, keep the style that I do a lot.
09:52I'm going to actually make it look like a red blueberry.
09:57So I am making a blueberry trompe l'oeil.
10:00So in French, trompe l'oeil means like, cheat the eyes.
10:03I'm going to use them all, two half spheres.
10:06In the middle, it's going to be the actual blueberry muffin covered with vanilla cream.
10:11I'm going to sculpt it, dip it, make it look like a blueberry.
10:14And I'm going to put it on the crumble.
10:17And then I'm going to decorate the plate with a blueberry sauce.
10:22Adalberto!
10:23Hey, my friend, how are you?
10:24How we doing, my man?
10:25You know, I got marshmallow snack cake.
10:27It's a chocolate cake that has a vanilla cream inside.
10:31It's covered with marshmallow and then rolled in pink coconut.
10:35So I'm going to make basically a cappuccino.
10:38So I'm going to be making a beautiful white chocolate enamelaka made with coconut milk instead to add that coconut
10:45flavor.
10:46I'm going to put a layer of coffee enamelaka.
10:49So to create that idea of the cappuccino, instead of a chocolate cake, I'm making a chocolate cookie that is
10:56going to have coconut macaron on top.
10:59And then I'm going to give the marshmallow in a pastry little bag for you guys to pipe on top
11:05of your cappuccino.
11:07Wow.
11:08So this is really an interactive dessert.
11:10Very interactive.
11:11You get to dip it.
11:12You get to pipe it.
11:13I'm excited to see this.
11:17How many minutes?
11:19Only 15 minutes remain now, chefs.
11:21It's now time to un-mold my cakes so I can pour my ganache on top to set.
11:28No, no, no, no, no, no.
11:31Um, right now, what I layered in the molds isn't cold enough.
11:37Dang it.
11:38Dang it, dang it, dang it, dang it.
11:40And my dessert is falling apart.
11:43Oh, my God.
11:45Oh, my gosh.
11:51It's just, it's not cold enough.
11:54Oh, that sucks.
11:57So put that back in the glass freezer, and I'm hoping that, you know, in a little bit here, we've
12:03got a dessert.
12:06Ten minutes left, chefs.
12:08Oh, my God.
12:10Where the time went.
12:12To build the elements of my gâteau, I dip it in a blonde chocolate and pretzel shell.
12:17My hope is that it will be a little crunch factor as you bite into it to try and emulate
12:22that pretzel in my entire dessert.
12:24Florencia, how's it going?
12:25I'm good.
12:26I'm just doing the final touches.
12:28Oh, my God, it's so soft.
12:30It's beautiful.
12:33This is my oatmeal cream pie.
12:35I just gotta put the, uh, decor.
12:38Supposed to be a dessert for a fine dining, so I wanna make sure that everything is plated perfect.
12:45Five minutes to go.
12:48I'm gonna actually make it look like a red blueberry.
12:52I think it looks pretty cool.
12:53I wanna impress, so that's what I'm gonna do.
12:56How's it going?
12:56Yeah, it's okay.
12:58Good.
12:58Actually, better, better than what I thought.
13:01Right now I'm popping, so this is, uh, sorghum.
13:03Popping sorghum, so basically what it should do in theory is make mini popcorn kernels.
13:07Popped.
13:08Popping, are you popping?
13:09I am popping.
13:10Look at that.
13:12I take the corn silk off the cob and I throw it in the fryer for about a minute.
13:16Really what happens is it becomes kind of like a very thin sugary tuile.
13:20They are edible, and so it adds a texture, it adds the height, and do the popped sorghum on top.
13:24Oh, look at that.
13:26That looks really good.
13:28Shade of pink into my coconut.
13:32That's a pretty good match.
13:34Two minutes left, chefs.
13:35Oh, my gosh.
13:39I need to plate, and these cakes are still not set.
13:43Dang it.
13:44Oh, my God.
13:45What a nightmare.
13:47We were gonna present something, that's for dang sure.
13:49One minute left, chefs.
13:52At this point, the only thing I can think to do is grab the trifle glasses.
13:5830 seconds.
14:0510 seconds.
14:08Oh, my goodness.
14:12Three, two, one.
14:16That's it.
14:17Time for the judges to taste your elegant gas station desserts.
14:21Oh, my goodness.
14:22I'm thrilled.
14:23Freakin' thrilled.
14:25Oh.
14:30Ay, ay, ay.
14:32That was a nightmare.
14:35So, gentlemen, today the chefs were tasked with showcasing their creativity by elevating
14:41snacks found on the shelves of a gas station, so I say we get to it.
14:44Let's do it.
14:45Chef Alberto.
14:46I'm coming.
14:47Ooh, nice.
14:48Ooh.
14:48Ooh.
14:53I got the marshmallow snack cake.
14:56How did you innovate and elevate this?
14:57You go to gas stations to get gas, but you also get to get coffee.
15:01I'm presenting to you a double cappuccino na melaca with a chocolate butter cookie, and
15:07I wanted you to have the marshmallow in your bag so you could decide how much you want to
15:11put either on the cookie or in the cappuccino.
15:14Yeah, I love the choose-your-own-adventure of it.
15:17Super innovative.
15:18Thank you, Chef.
15:19Oh, that was cute.
15:21Hmm.
15:22Choose-your-own-adventure here.
15:24I love a cookie that barely holds itself together.
15:29The texture is so lovely.
15:31You put it in your mouth, totally melts.
15:34The texture of the na melaca, I would have liked for it to set up a little bit more,
15:38and I think there was an opportunity to maybe tie in some of the coconut flavor into the
15:43actual marshmallow.
15:44It's laying a little bit flat.
15:46Mm-hmm.
15:46Appreciate you.
15:47Thanks, Alberto.
15:48I was just looking for that edge.
15:51Chef Chris, welcome.
15:52I got the toasted corn kernels.
15:54So it's a toasted corn kernel panna cotta.
15:57This is beautiful.
16:00Literally elevated.
16:02Super clean.
16:05The panna cotta is beautiful.
16:08The caramel is great.
16:09Oh, and the popped sorghum is such a clever idea.
16:12And then all of a sudden, just this little piece of pickled corn kind of comes in there
16:17and just brightens up your day.
16:19It looks so tasty.
16:21I want to have some right now.
16:22The way that you thought about the ingredient, the corn itself kind of almost transcended the world of pastry.
16:29Put it on the menu.
16:30Thank you very much.
16:31Now.
16:32For real.
16:36Perfect.
16:38Chef Juan.
16:39So my gas station dessert was the oatmeal cream pie.
16:43They don't usually let me into restaurants where they serve food that's this nice.
16:47I just love how clean and geometric this is.
16:51And it's nice because usually those things are a little bit smashed.
16:54Yeah.
16:54You know, especially when you've like had it in your pocket.
16:57You've been sitting on it for a few miles, you know, and then you pull it out.
16:59Like, oh, yeah, I have one of these.
17:00And then you eat it.
17:01You know, this is absolutely beautiful.
17:04It's really good.
17:07I love the toastiness of this, that cookie crunch.
17:10I'm really getting oatmeal cream pie.
17:12It's giving me textures, but refined textures.
17:16Really spectacular job innovating.
17:21Thank you so much.
17:22Really good.
17:23Chef Florencia.
17:24Hi.
17:25I got the coffee cake.
17:26When you go to the gas station, you get the cake and then you get your coffee to go.
17:30So I decided to combine the two of them.
17:32Florencia, this is delicious.
17:34I can definitely taste the coffee.
17:36The mousse is great too.
17:38Here's my thing is, I love this dessert.
17:43But it's like, you got the coffee cake and then you took the coffee cake and you made a coffee
17:47cake.
17:49But that's why I struggle with the innovation here because it's just the chunks of coffee cake.
17:55I haven't been innovative enough.
17:57I feel bummed about that.
18:02I had peanut butter filled pretzels.
18:06I blended pretzels down into flour and subbed half of my flour and everything in baked elements with just ground
18:13pretzels.
18:14The mousse is so good.
18:16It's like the dreamy version of the inside of a peanut butter cup, you know, just lighter.
18:20The pretzel cookie, I think it's, you know, working the pretzel flour into the sablé.
18:25It became tougher than you wanted it to.
18:28Okay.
18:30Clément, good to see you.
18:31I chose a blueberry muffin and then I made a blueberry trompe l'oeil with a muffin inside.
18:37Super innovative.
18:38I absolutely love that you did a giant blueberry.
18:43The rest of the plate is kind of distracting me.
18:46It's a good muffin.
18:48Your streusel is delicious.
18:50Nice and crunchy.
18:51I wanted a little bit more blueberry juiciness there because you have this giant pile of streusel.
19:00A little bit more moisture.
19:03Thanks so much.
19:04You guys are going to get a real good laugh in a couple minutes.
19:08I'm very disappointed in myself.
19:10I think that I just did something that in the timeframe that we had was not smart of me to
19:16do.
19:18I picked chocolate cupcake.
19:20This is like the chocolate cupcake you left in your purse or in your pocket and it got smushed.
19:28And it is now deconstructed.
19:30Yeah, I feel like there's one of these like sitting under my daughter's car seat like at this moment right
19:35now.
19:36I've been on every side of the judge's table, including under it, hiding.
19:41You know, even at this level, stuff goes wrong.
19:45Absolutely.
19:54Casey.
19:55Yes.
19:55It's fine.
19:56It's chocolatey.
19:57It's sweet.
19:58Tastes like pudding.
19:59I got some cake.
19:59That's about it.
20:00It's good.
20:01I would expect a restaurant without a pastry chef to be serving this.
20:10She won the last two.
20:12I'm actually shocked.
20:15Disaster.
20:16All right, let's input some scores.
20:21No, you think everything is going perfect and then all of a sudden it's just like...
20:26Well, at least whatever happens, we still have one more challenge.
20:28Yeah.
20:30And anything can happen in that challenge because we've seen people go from the top to the bottom and vice
20:34versa.
20:34In seconds.
20:35Yeah.
20:40Chefs, you proved that the inspiration for a sophisticated pastry can come from anywhere.
20:45So let's go to the leaderboard to see who claimed the top spot.
20:54Awesome.
20:55Oh my goodness.
20:56Congrats, Chris.
20:5720 out of 20.
20:58That's the first perfect score in this competition.
21:02Thank you very much, Chefs.
21:03All right.
21:03There are six more of you.
21:05So let's see where you rank.
21:12Casey, right now you're the most at risk for potential elimination.
21:16So you really have to step it up in the master challenge.
21:19You bet.
21:19Okay, Chefs.
21:21In the skills challenge, you gave some ordinary gas station snacks a major upgrade.
21:26But for your master challenge, we want to see your originality on full display by applying your creativity to innovate
21:33classic desserts from all around the world.
21:37Okay.
21:37You're each going to be randomly assigned one of these timeless international favorites, and then you'll use its key ingredients
21:42to create a completely different dessert, one that uniquely reflects you.
21:49Yep.
21:50Yes.
21:51Yes.
21:51Now, judges, this is going to be a blind tasting, so you guys have to leave before the assignments get
21:56handed out.
21:57Oh.
21:58All right.
21:59Good luck, Chefs.
22:00Go get them.
22:03Okay, now let's match up a chef with each dessert.
22:12Nice.
22:13Oh.
22:13Nice.
22:14Each judge has 15 points to give out in this round.
22:17And with an elimination just around the corner, you should all be aiming for a perfect 30.
22:23Chefs, you have two and a half hours to transform a global favorite into a personal masterpiece.
22:28And that time starts now.
22:33One.
22:34One.
22:34All right.
22:35I'll take everything.
22:36It's okay.
22:37No one else is using apples, so there's that.
22:39So, Christopher always impressed me.
22:41Like, what he did was insane.
22:43It's like above and beyond.
22:45Like, for real.
22:46It was insane.
22:47So, to be honest, it's going to be a very tough competition with him.
22:51I'm going to start with Mr. Perfect.
22:54Chris over here scoring a 20 on 20 in the skills challenge.
22:58I did.
22:58Not to say you can take your foot off the gas, but that gave you a lot of room.
23:02It did, but we're past the halfway point.
23:04We have seven out of 16 left.
23:06I feel like for any one of us, it's within our grasp.
23:09Anything can happen.
23:10Yeah.
23:10I got the apple tart to 10.
23:13So, how are you going to innovate this and make it your own?
23:15I'm bringing different flavors and components and textures of apples,
23:18similar to how I did in the corn challenge.
23:20I'm going to take the apples and reinvent them many different ways.
23:23So, this one's poached in apple juice, vanilla and cinnamon.
23:26This one's poached in red wine.
23:28So, I'm going to do a creme fraiche cake at the bottom,
23:31topped with a caramel mousse, caramel roasted apples, creme fraiche mousse,
23:35and then a house-made puff pastry.
23:38The puff will surround it.
23:40There will be poached apples, candied apples, and an apple joie.
23:43A lot to do for this one.
23:45All right, man. Good luck.
23:46Thank you, thank you.
23:47Hey, Chris.
23:48Yes?
23:48Make me proud.
23:49I'll try.
23:50No pressure.
23:51I know.
23:52I can't screw this up in front of the Frenchman.
23:58Last challenge was truly an emotional roller coaster.
24:02Trying to put this morning behind me has not been easy.
24:05This is a very different feeling from the last time I was visiting with you over here, Casey.
24:10I know.
24:10You know, this is it.
24:12This is really it.
24:13This really is it.
24:14Yeah, yes.
24:14Eight points after the skills challenge.
24:16Yes.
24:16Man.
24:16You know, I have one bake.
24:18So we've got to turn around.
24:18Making a huge comeback.
24:20This is going to be the biggest comeback in baking history.
24:22Comeback story.
24:23Literally.
24:25You are so excited about opera cake.
24:27I love opera cake.
24:28I love French pastries.
24:29I opened a French restaurant in Chicago and this was one of the first desserts I put on the menu.
24:35What I'm doing today.
24:36What I'm doing today is kind of intertwining two very classic French pastries, macarons and apple cake.
24:41Like, it's going to be layers of a macaron wreath, jacan sponge, ganache, coffee buttercream and on top mini macarons.
24:50Yes.
24:50And you make a lot of macarons, right?
24:52I do.
24:53Funny enough, like a decade ago when I lived in Texas, they have something called the State Fair of Texas.
24:58Yes.
24:58I created a pie room.
24:59It was a pie deep fried macaron and it went crazy.
25:03I love this application of using two desserts together.
25:06So I think Zach, as a judge, having the pie cake in might kind of see something really cool with
25:11this.
25:12Maybe this will be the newest dessert trend for pastry.
25:15You might go viral after this one for sure.
25:17I'm telling you, it's going to be a comeback.
25:20I'm taking a risk here, having two and a half hours and doing not only the elements of opera cake
25:26but also French macarons.
25:28But there's no holding back for me at this point and I just want to pull out all the stops
25:33in this master's challenge.
25:34Do not give up.
25:3890 minutes, chefs.
25:39Yeah, I don't know what happened with my blueberry.
25:42So right now I'm making a princess cake.
25:43So I'm definitely not going to go home because of a princess cake.
25:46For my desserts, I'm going to make an entremets.
25:49So I'm going to have vanilla sponge, raspberry compote, another layer of pastry cream with marzipan.
25:57And then on the top, I'm going to, you know, keep with the style that I've been working on the
26:01whole competition.
26:02You know, try to make a trompe l'oeil.
26:05I'm going to do a nice piping that's going to look like a rose.
26:08And then I'm going to make a sugar dome that I'm going to place on the top of this beautiful
26:13entremets.
26:16How bad the marzipan tastes?
26:18Did you put all, did you melt the marzipan in it?
26:20Yeah and I blend it.
26:24Yes, yes, yes, yes, yes, yes, yes, yes.
26:28So I have the baklava, so...
26:31Love it.
26:31You're transporting us to Greece.
26:33Yeah, never been.
26:36so phyllo is traditionally the main component of the baklava so my dessert is going to have
26:42phyllo pudding cake pistachio sponge a honey yogurt mousse my strategy to be innovated into
26:50this is the way that i'm going to be piping my cream is kind of like having the layers of
26:54the
26:54phyllo and then we're going to top it off with pistachio praline which that's going to kind of
26:59like resemble the pistachios that are inside of the baklava i want to showcase a different style
27:04but also a little bit of hint of what they can actually going to be having making it clean
27:09deliver on flavor
27:14only one hour to go chefs molly's over here sitting in the three spot right now you're probably feeling
27:20pretty comfortable i'm assuming not too too comfortable i'm feeling okay i just don't
27:25want to get too cocky so i am assigned the banana cream pie i did a banana insert that i
27:32put a little
27:32rum and brown sugar in and then under that is just a really classic vanilla pastry cream and then i
27:38did
27:38a toasted almond and frutine base with a nice big thing of pita and it will be finished with a
27:44blonde
27:45chocolate mousse so it's like this bougie cake on top of american good old american pita that sounds so good
27:51right so i need my pita cooled so i can put it inside of the entremaine it won't melt the
27:59other parts
28:04my pie dough is raw on the inside pie dough is one of the three required elements for this dessert
28:10and i am not serving raw pie dough to the judges this is a disaster
28:20i took it out it looks beautiful on the outside it was raw on the inside i'm not going to
28:25serve them
28:26raw pie dough so i'm going to put it back into the oven and i just build my entremaine i'll
28:31add the pie
28:32dough later and then just douse it in the connection to get it frozen this is how you live a
28:36chaotic life
28:37you have to you have a backup plan 30 minutes remaining to create an innovative take on a standard
28:44of the baking world don't you love how they just have that up there just a reminder it's scary it
28:49is
28:49scary i'm feeling scared because there is only a few points that differentiate me from the bottom i'm
28:56really motivated to get out of that position for sure yeah my motivation to winning this competition
29:03is my family my wife uh we met a bit over a year ago and it was immediate it was
29:11really love at first
29:13sight she has three kids so now i'm a mom too india what's your favorite thing about having a shop
29:21free food
29:24i can kind of say that i achieved the american dream benvenuti
29:29i was able to open my own bakery i i found my family so really winning this would be just
29:37the
29:38cherry on the cake and i'm so grateful so i got the soccer tort so i'm presenting it in a
29:44way that
29:44you are not expecting to see it so in a chocolate tart shell so i have various layers of chocolate
29:52cake
29:53peach and apricot jam and then i have a chocolate mousse inside trying to keep the flavors but
29:59presenting it in a different way plus i got to work with chocolate so i feel pretty good about it
30:05chocolate is like my passion is what i love the most to work with so i'm thinking about a geometric
30:13chocolate decoration for the top just hope that is innovative enough
30:19oh alberto hi how we doing i'm doing good my big components are baked good i got the black forest
30:26cake so what are you going to do on this cake because you have to reinvent this a little bit
30:29and innovate this so i decided to go pata choux way huh so i'm making an eclair basically okay i'm
30:35making a pata choux crown that is going to have a cherry flavor ganache dark chocolate chiffon
30:42topped with some cherry compote it's going to be decorated with chocolates and cherries good luck
30:47thank you and for her next trick she liquid nitrogen's her entremé
30:55i really need to make sure that pie dough and that extra mousse that i've added in
30:58are nice and solid frozen it looks good i'm going to put it back in the freezer and we will
31:04pull it in
31:05a few minutes here it's uh now i'm going to pipe my rolls on top so i'm gonna spray my
31:19cake
31:21is it going somehow that looks gorgeous thank you 10 minutes left chefs
31:28this is the most amount of pressure i've felt in my entire career i have not seen a
31:34opera macaron take before and i think this is so innovative and i can only hope that the scores
31:41will show us by the end of today that i am meant to be here we're going to keep top
31:45it up with pistachio
31:46praline which that's going to kind of like resemble the pistachios that are inside of the baklava
31:51francia how you doing i'm just doing a mirror glaze on top of the soccer tour three minutes left
31:57fall to the bottom of the leaderboard and you will be going home i see this video
32:04ladies and gentlemen we have entre me one minute left oh my gosh with one minute left clement is
32:13actually trying a sugar dome i put the ring i pour the sugar and then i press down and actually
32:21it's creating a ball and in between the ring and the plastic wrap and that's where it's creating this
32:27dome i think this dome is going to be the touch that's going to impress the judges 10 seconds
32:38five four three two one that's it voila all right time's up and remember we're back to blind tasting
32:50chefs so please leave the kitchen for now guys this is like it because if i don't score enough points
32:58i'm going home so gentlemen our chefs took key components from classic desserts from around the
33:04world and use them to make a whole new dessert oh yeah look at that all right judges before you
33:13look at that all right let's go to a reimagined opera cake wow it's over the top and also refined
33:23like it's it's both yeah you know i don't know man i it's to me like this seems a little
33:29more rustic
33:29i feel like with a lot of the piping like this could have been a little bit more regular these
33:34are
33:34all like you know pretty different sizes here this is a hazelnut jacan sponge chocolate ganache coffee
33:43buttercream i think what's great is it's got all the flavors i'm looking for right it's got the coffee
33:48it's got the soaked sponge it was deliciously chocolatey without being like a death by chocolate
33:53using the macaron as a vessel to innovate the opera cake i think is is wonderful doing that in two
33:59and
33:59a half hours is dangerous macarons need to mature they need to absorb the moisture of the filling i
34:05wish it had just sat in the fridge for five hours just a little dense a little dry for a
34:10macaron
34:16oh look at that pretty gorgeous all right this is a interpretation and an innovation of a classic
34:25princess cake from sweden i think this is spectacular i immediately knew it was princess
34:31cake i mean that isomalt dome absolutely perfect crystal clear this is the innovation i was looking
34:36to see on ultimate baking championship all right well let's give it a taste i mean whoa
34:45this princess cake features a vanilla sponge marzipan light pastry cream raspberry compote and vanilla
34:53whipped cream super fresh the sponge itself really tender the cream is nice too and i think the the
35:01raspberry there's a delightful chunkiness to it this chef absolutely knows what they're doing here
35:06you did such an amazing job like always thank you thank you good job yeah oh here we go florencia
35:14oh my god i'm so nervous judges behold this is a take on the austrian classic a soccer tort
35:22stuff what do you think i got nothing you're just marveling it's beautiful you got this
35:28very geometric super clean sphere up here beautiful glaze on here and then this rustic
35:36edge of the shell this is a study in dichotomy it is beautiful salty chocolate crumble peach and apricot
35:46compote chocolate mousse soccer cake i'm definitely getting soccer tort right the peaches peaches and
35:55apricots i think the mousse is nice the soccer cake itself is a little bit dry and like just a
36:01little
36:02like a little dense my biggest issue is actually the base because it's kind of a clunky tart shell so
36:09it's a little thick how innovative do you think this is i think visually it's spectacular i think
36:18conceptually i don't find it that different from the source okay i'm concerned at this point i'm gonna
36:25be on the bottom all right judges here's baklava i would never have guessed that you know it doesn't
36:36say baklava at all until you said baklava and i'm looking at the piping and it's the layers of phyllo
36:44in the piping and the green yeah there's pistachio yeah so i think it's brilliant this dessert features
36:54kataifi crumble phyllo pudding pistachio sponge honey yogurt mousse
37:02this is what i'm looking for in innovation the phyllo pudding has this like chewiness to it and
37:09you're having a phyllo party in there the way that this was imagined and the way this was executed is
37:16near flawless all right judges black forest cake this is fascinating right now i'm completely mystified
37:26tell me more which is a good like that's a that's a good sign right pate choux crown cherry liqueur
37:34ganache
37:35dark chiffon cake cherry chantilly and cherry compote the pate choux is delightfully chewy
37:43and it's holding in all this other just creamy luscious gooey cherry fruity stuff and i think that this is
37:52an astoundingly innovative way to present black forest cake all right judges here we have a tart tatin
38:01that is the fanciest tart tatin i have ever seen very innovative you make me proud
38:12creme fresh cake caramel mousse caramel poached apples caramelized puff pastry red wine and cider poached
38:20apples i love just the celebration of apples the cake is interesting to me it's a little gummy
38:31all right judges banana cream pie come on it's so monochromatic yeah it's sculptural edible art
38:44wow oh yay on the menu judges blonde chocolate mousse banana jam vanilla bean pastry cream pie dough and
38:55banana tuile i have an unpopular opinion oh which is that i don't like bananas outside of their natural
39:03form however i will say this might actually be the thing to convert me i'll just throw it out there
39:11wow wow this cake is so delightfully cool and the banana is so strong this is absolutely phenomenal
39:23all right let's input some scores we're going to take your scores from this master challenge and combine
39:29them with your previous scores from the skills challenge the chef with the lowest score is going
39:35to be going home
39:38chefs redesigning the world's most beloved desserts is tricky business let's see which chef got today's
39:44highest highest overall score
39:54amazing congratulations thank you thank you thank you thank you chris you're number one great job
39:59thank you thank you we'll see you here in the kitchen next time now let's find out who will be
40:03baking
40:03alongside you juan molly clement and adalberto your desserts were good enough to earn another day in this
40:15kitchen nice work you four that of course means florencia and casey you had the lowest scores overall
40:23florencia you received 11 points and casey of course you got eight points in the skills challenge
40:30all right let's go to the leaderboard and see the final scores
40:42florencia you're safe casey i'm really sorry but your quest to be the ultimate baking champion
40:47it does end here thank you so much for letting me share my passion with you
40:51say your goodbyes and exit the kitchen when you're ready thank you thanks casey
40:55love you casey oh you can do hard things and when challenges come your way take them head on
41:01and you know follow your heart and uh do what ignites you bye guys thanks bye bye casey
41:09casey's being eliminated it's shocking last time she was at the top of the leaderboard
41:14it just goes to show you that like the moment you slip is the moment you fall so you just
41:19have
41:19to make sure you bring your a game every single time congratulations to all of you for surviving
41:24another tough day in the kitchen we'll see the six of you next time off you go bumps
41:33next time on the ultimate baking championship the chefs must prove their mastery of chocolate
41:40beautiful joining da is master chocolatier omri guichon oh here we go one person makes a mistake and
41:48that's what sends them home oh my god jeez i love that you really see all shades of chocolates it's
41:56got
41:56such drama that looks really good i know who's out i don't
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