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Ultimate Baking Championship S01E05
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00:01Previously, on the Ultimate Baking Championship,
00:04you're going to have to demonstrate your expertise
00:05in 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.
00:20Ah.
00:21This is tough.
00:23And in the end, imperfections in Rochelle's pastry
00:26led to her departure from the kitchen.
00:36Hello, chefs.
00:38Hi.
00:38Hello.
00:39Hard to imagine.
00:40We 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, there's a chance
00:55to redeem yourself.
00:56So let's reset the scores and get you to your first challenge.
00:59Let's 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 something.
01:20This guy.
01:21Whoa.
01:21Whoa.
01:22Oh, my goodness.
01:23For your skills challenge, your creative muse
01:25will be the contents of something millions of Americans
01:28visit every day, a gas station convenience store.
01:31Oh.
01:32I don't have a car.
01:34OK.
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.
01:46OK, all right.
01:47I love this.
01:49Each of you will come up one at a time to grab a snack.
01:52And you're going to choose in the order from your ranking
01:55in the previous challenge.
01:57Ah.
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 so good.
02:12Thanks, Vanessa.
02:14I love that element of nostalgia of a road trip
02:18being inspired by a snack.
02:20That's where I go for something
02:22that kind of takes me back to childhood.
02:25What'd you get?
02:25What'd you get?
02:26What's that?
02:27So, Kasey, what did you pick?
02:29Chocolate cupcake.
02:30All right, chocolate cupcake, off 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.
03:03Remember, 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,
03:12unfortunately, 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.
03:22You guys already started snacking?
03:24Yeah.
03:25And we'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 cake-in'.
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.
03:51What I'm expecting from these chefs is it should look like it's at a three Michelin star restaurant,
03:58but 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.
04:14And your time starts now.
04:17Oh, boy.
04:17Where are we going?
04:18Look it.
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.
04:27Don't take the peanut butter.
04:27Do not touch the peanut butter.
04:29Yeah.
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.
04:40I think that this is the challenge that is right up my alley.
04:43This 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.
04:57I want to make a gateau because it is a very clean way to put out high-level dessert.
05:03It 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.
05:18My 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.
05:31So my dessert will start with a layer of pretzel sablé topped with peanut butter mousse that's been dipped in
05:37a 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.
05:55I ended up last week at the bottom, so the level of pressure 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 a coffee cake and I chose it because I love coffee.
06:17I drink so much coffee.
06:19This challenge is all about innovation and I'm going to kind of play on the concept of, like, grabbing a
06:25coffee 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
06:39into it.
06:39So it's going to be, like, a coffee and cake on the go.
06:42Wow.
06:42It's going to soak the cake, hopefully, and then there is going to be chocolate chard.
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.
07:03One hour.
07:05Perfect.
07:07So I went with the oatmeal cream pie, really 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, but it was something that I
07:20used 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 butter
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, Casey, how are 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, and when I was younger, my grandmother had
08:21this recipe called Texas Sheet Cake.
08:23I don't know if you're familiar with it, but it literally, like, you pour the icing on and it crystallizes,
08:28and it almost reminds me of that cupcake.
08:31So I want to kind of glaze the cake in that, so I'm going to use one of grandma's recipes
08:34today.
08:35You're locked in right now, Casey.
08:36I 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, Casey.
08:43Seven layers.
08:44That is absolutely ambitious.
08:48Does 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.
09:05To innovate it, normally people, when they think about the corn kernels, they think of it being crunchy.
09:10I'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, so 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, so I'm going to be making a candied corn kernel crumble, pickled
09:33corn.
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.
09:41Hopefully it delivers.
09:4330 minutes left, chefs.
09:45Come on, how are you doing over there?
09:46I'm doing good, yeah.
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 ice.
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, and I'm going to put it on
10:15a crumble.
10:17And then I'm going to decorate the plate with a blueberry sauce.
10:22Alberto.
10:23Hey, my friend.
10:24How are you?
10:24How are we doing, my man?
10:25You know, I got marshmallow snack cake.
10:27It's a chocolate cake that has 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.
10:39So I'm going to be making a beautiful white chocolate in the melaka made with coconut milk instead to add
10:45that coconut flavor.
10:46I'm going to put a layer of coffee in the melaka.
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.
10:58Oh.
10:59And then I'm going to give the marshmallow in a pastry little bag for you guys to pipe on top
11:06of 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 unmold my cakes so I can pour my ganache on top to set.
11:28No, no, 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 gateau, 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.
12:29It's so soft.
12:30It's beautiful.
12:33This is my whole new cream pie.
12:36I just got to put the decor.
12:38Supposed to be a dessert for a fine dining, so I want to make sure that everything is plated perfect.
12:45Five minutes to go.
12:48I'm going to actually make it look like a red blueberry.
12:52I think it looks pretty cool.
12:53I want to impress, so that's what I'm going to do.
12:56How's it going?
12:57Yeah, it's okay.
12:58Good?
12:58Yeah, actually better, better than what I thought.
13:01Right now I'm popping.
13:02So this is sorghum, popping sorghum.
13:04So basically what it should do in theory is make mini popcorn kernels popped.
13:08Popping?
13:08Are 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.
13:22It adds the height and do the popped sorghum on top.
13:25Oh, 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.
13:36Oh, 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 going to present something.
13:48That'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.
13:57Oh, my goodness.
13:5930 seconds.
14:0610 seconds.
14:08Oh, my goodness.
14:133, 2, 1.
14:16That's it.
14:17Time for the judges to taste your elegant gas station desserts.
14:22I'm thrilled.
14:23Freaking thrilled.
14:32That was a nightmare.
14:35So, gentlemen, today the chefs were tasked with showcasing their creativity by elevating snacks found on the shelves of a
14:42gas station.
14:43So I say we get to it.
14:44Let's do it.
14:45Chef Adalberto.
14:46I'm coming.
14:47Oh, nice.
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 am presenting to you a double cappuccino in a melaka with a chocolate butter cookie, and I wanted you
15:08to have the marshmallow in your bag so you could decide how much you want to put either on the
15:12cookie 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.
15:22Choose your own adventure here.
15:24I love a cookie that barely holds itself together.
15:29The texture is so lovely.
15:31Put it in your mouth.
15:32Totally melts.
15:34The texture of the na melaka, I would have liked for it to set up a little bit more, and
15:39I think there was an opportunity to maybe tie in some of the coconut flavor into the actual marshmallow.
15:44It's laying a little bit flat.
15:46Appreciate you.
15:47Thanks, Adalberto.
15:48I was just looking for that edge.
15:51Chef Chris, welcome.
15:53I got the toasted corn kernels.
15:54So it's a toasted corn kernel panna cotta.
15:58This is beautiful.
16:00Literally elevated.
16:02Super clean.
16:05The panna cotta is beautiful.
16:08The caramel is great.
16:09And 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 and just
16:18brightens 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.
16:32For real.
16:37Perfect.
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 just nice.
16:47I just, I love how clean and geometric this is.
16:51It's nice because usually those things are a little bit smashed, you know, especially when you've like had it in
16:56your 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, you 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.
17:24Chef Florencia, hi.
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.
17:50But 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.
17:57They feel bummed about that.
18:02Hi, Molly.
18:03I 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.
18:15The 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 threw the blueberry muffin and then I made the 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.
18:47It's a good muffin.
18:48Your streusel's 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 time frame that we had was not smart of me
19:16to do.
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.
20:00That's about it.
20:01It's good.
20:01I would expect a restaurant without a pastry chef to be serving this.
20:10She won the last two.
20:13I'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.
20:29Yeah.
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.
20:56Congrats, 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, so let's see where you rank.
21:12Casey, right now, you're the most at risk for potential elimination, so you really have to step it up in
21:18the master challenge.
21:19You bet.
21:20Okay, chefs, in the skills challenge, you gave some ordinary gas station snacks a major upgrade.
21:25But 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.
21:50Yes.
21:51Yes.
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.
21:58All right.
21:59Good luck, chefs.
22:00Go get them.
22:03Okay.
22:04Now, let's match up a chef with each dessert.
22:12Nice.
22:13Nice.
22:13Nice.
22:14Each judge has 15 points to give out in this round, and with an elimination just around the corner, you
22:19should 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, and that time
22:29starts now.
22:33One.
22:34All right.
22:35I'll take everything.
22:36It's okay.
22:37I mean, no 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, it 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 tatin.
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, similar 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, topped with a caramel mousse, caramel roasted apples,
23:34creme fraiche mousse, and 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.
23:45Good luck.
23:47Hey, Chris.
23:48Yes.
23:48Make me proud.
23:49I'll try.
23:51No pressure.
23:51I know.
23:52I can't screw this up in front of the Frenchman.
23:58Last challenge was truly an emotional rollercoaster.
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.
24:14Eight points after the skills challenge.
24:16Man.
24:17You know, I have one make.
24:18So, we've got to turn around.
24:19Making a huge comeback.
24:20This is going to be the biggest comeback in biggest history.
24:25You are so excited about opera cake.
24:27I love opera cake.
24:28I love French pastries.
24:30I 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 is kind of entertaining two very classic French pastries, macarons, and opera cake.
24:42And it's going to be layers of a macaron wreath, jacan sponge, ganache, coffee buttercream, and on top, mini macarons.
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 a 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.
25:30And I just want to pull out all the stops in this master challenge.
25:35Do not give up.
25:3890 minutes, Chef.
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 entremet.
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.
26:03You 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
26:13entremet.
26:16That's not bad, the marzipan taste with me.
26:19Did 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, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,
26:27yes, yes, yes, yes, yes, yes.
26:28So, I have the baklava.
26:31Love it, you're transporting us to Greece.
26:33Yeah, never been.
26:37So phyllo is traditionally the main component of the baklava.
26:40So my dessert is going to have phyllo pudding cake,
26:44pistachio sponge, a honey yogurt mousse.
26:48My strategy to be innovated into this
26:50is the way that I'm going to be piping my cream
26:52is kind of like having the layers of the phyllo.
26:55And then we're going to top it up with pistachio praline,
26:58which that's going to kind of like resemble the pistachios
27:01that are inside of the baklava.
27:02I want to showcase a different style,
27:04but also a little bit of hint of what they can actually going to be having.
27:08Making it clean, Billy Brown flavor.
27:14Only one hour to go, chefs.
27:18Molly's over here sitting in the three spot right now.
27:20You're probably feeling pretty comfortable.
27:22I'm assuming not too, too comfortable.
27:23I'm feeling okay. I just don't want to get too cocky.
27:26So I am assigned the banana cream pie.
27:30I did a banana insert that I put a little rum and brown sugar in.
27:33And then under that is just a really classic vanilla pastry cream.
27:37And then I did a toasted almond and frutine base
27:40with a nice big thing of pie dough.
27:43And it will be finished with a blonde chocolate mousse.
27:46So it's like this bougie cake on top of American,
27:49good old American pie dough.
27:50That sounds so good.
27:52Right?
27:54So I need my pie dough cooled so I can put it inside of the entremé
27:58and it won't melt the other parts.
28:04My pie dough is raw on the inside.
28:07Pie dough is one of the three required elements for this dessert
28:10and I am not serving raw pie dough to the judges.
28:13This is a disaster.
28:21I took it out.
28:22It looked beautiful on the outside.
28:23It was raw on the inside.
28:25I'm not going to serve them raw pie dough.
28:26So I'm going to put it back into the oven
28:29and I just build my entremé.
28:30I'll add the pie dough later.
28:32And then just douse it in the connection to get it frozen.
28:35This is how you live a chaotic life.
28:37You have to...
28:38You have a backup plan.
28:4030 minutes remaining to create an innovative take
28:43on a standard of the baking world.
28:45Don't you love how they just have that up there?
28:47Just a reminder.
28:48It's scary.
28:49It is scary.
28:50I'm feeling scared because there is only a few points
28:53that differentiate me from the bottom.
28:55I'm really motivated to get out of that position.
28:59For sure.
29:00Yeah.
29:01My motivation to win in this competition is my family.
29:05My wife, we met a bit over a year ago
29:08and it was immediate.
29:10It was really love at first sight.
29:13She has three kids, so now I have mom too.
29:17India, what's your favorite thing about having a shop?
29:21Free food.
29:24I can kind of say that I achieved the American dream.
29:28Benvenuti.
29:28I was able to open my own bakery.
29:32I found my family.
29:35So really winning this would be just the cherry on the cake.
29:39And I'm so grateful.
29:41So I got the soccer tort.
29:42So I'm presenting it in a way that you are not expecting to see it.
29:47So in a chocolate tart shell.
29:49So I have various layers of chocolate cake, peach and apricot jam.
29:54And then I have a chocolate mousse inside, trying to keep the flavors, but presenting it in a different way.
30:02Plus I got to work with chocolate, so I feel pretty good about it.
30:04Chocolate is like my passion, it's what I love the most to work with.
30:10So I'm thinking about geometric chocolate decoration for the top.
30:15Just hope that it's innovative enough.
30:19Alberto, hi.
30:20How are we doing?
30:21I'm doing good.
30:22My baked components are baked.
30:23Good.
30:24I got the black forest cake.
30:26So what are you going to do on this cake?
30:28Because you have to reinvent this a little bit and innovate this.
30:30So I decided to go pate choux way.
30:32So I'm making an eclair, basically.
30:35Okay.
30:35I'm making a pate choux crown that is going to have a cherry flavored ganache, dark chocolate chiffon,
30:42topped with some cherry compote.
30:45It's going to be decorated with chocolates and cherries.
30:47Good luck.
30:49And for her next trick, she liquid nitrogen's her entreme.
30:55I really need to make sure that pie dough and that extra mousse that I've added in are nice and
30:59solid frozen.
31:02Looks good.
31:03I'm going to put it back in the freezer and we will pull it in a few minutes here.
31:07It's set.
31:13Now I'm going to pipe my rolls on top.
31:18So I'm going to spray my cake.
31:22The gong come out.
31:23That looks gorgeous.
31:2510 minutes left, chefs.
31:28This is the most amount of pressure I've felt in my entire career.
31:33I have not seen a opera macaron cake before and I think this is so innovative.
31:38And I can only hope that the scores will show us by the end of today that I am meant
31:43to be here.
31:44We're going to top it up with pistachio praline, which that's going to kind of like resemble the pistachios that
31:49are inside of the baklava.
31:51Francia, how you doing?
31:52I'm just doing a mirror glaze on top of the sacretor.
31:55Three minutes left.
31:57Fall to the bottom of the leaderboard and you will be going home.
32:00I see this for you.
32:04Ladies and gentlemen, we have Aunt Jume.
32:07One minute left.
32:10Oh my gosh.
32:11With one minute left, Clément is actually trying a sugar dome.
32:15I put the ring, I pour the sugar and then I press down.
32:20And actually it's creating a ball in between the ring and the plastic wrap and that's where it's creating this
32:27dome.
32:28I think this dome is going to be the touch that's going to impress the judges.
32:33Ten seconds.
32:39Five, four, three, two, one.
32:44That's it.
32:46Voila.
32:47All right, time's up.
32:48And remember, we're back to blind tasting chefs, so please leave the kitchen for now.
32:53Guys, this is like it because if I don't score enough points, I'm going home.
33:00So, gentlemen, our chefs took key components from classic desserts from around the world and used them to make a
33:06whole new dessert.
33:09Oh, look at that.
33:11All right, judges, before you, a reimagined opera cake.
33:16Wow.
33:19It's over the top and also refined.
33:23Like, it's both.
33:25Yeah, you know, I don't know, man.
33:27To me, like, this seems a little more rustic.
33:30I feel like with a lot of the piping, like, this could have been a little bit more regular.
33:34These are all, like, you know, pretty different sizes here.
33:38This is a hazelnut jacan sponge, chocolate ganache, coffee buttercream.
33:44I think what's great is it's got all the flavors I'm looking for, right?
33:47It's got the coffee.
33:48It's got the soaked sponge.
33:49It was deliciously chocolatey without being, like, a death by chocolate.
33:52Using the macaron as a vessel to innovate the opera cake, I think, is wonderful.
33:58Doing that in two and a half hours is dangerous.
34:01Macarons need to mature.
34:03They need to absorb the moisture of the filling.
34:05I wish it had just sat in the fridge for five hours.
34:08Just a little dense.
34:09A little dry for a macaron.
34:16Oh, look at that.
34:17Pretty.
34:18Gorgeous.
34:20All right.
34:20This is a interpretation and an innovation of a classic princess cake from Sweden.
34:27I think this is spectacular.
34:28I immediately knew it was a princess cake.
34:31I mean, that isomalt dome, absolutely perfect, crystal clear.
34:35This is the innovation I was looking to see on Ultimate Baking Championship.
34:39All right.
34:40Well, let's give it a taste.
34:41I mean.
34:43Whoa.
34:44Ooh.
34:45This princess cake features a vanilla sponge, marzipan light pastry cream, raspberry compote,
34:52and vanilla whipped cream.
34:54Super fresh.
34:55The sponge itself, really tender.
34:58The cream is nice, too.
34:59And I think the raspberry, there's a delightful chunkiness to it.
35:04This chef absolutely knows what they're doing here.
35:06You did such an amazing job, like always.
35:09Like always.
35:10Good job.
35:11Oh, here we go.
35:13Florencia.
35:14Oh, my God, I'm so nervous.
35:16Judges, behold, this is a take on the Austrian classic, a soccer tort.
35:22Duff, what do you think?
35:24I got nothing.
35:25You're just marveling.
35:26It's beautiful.
35:27You got this very geometric, super clean sphere up here.
35:32Beautiful glaze on here.
35:34And then this rustic edge of the shell.
35:38This is a study in dichotomy.
35:40It is beautiful.
35:43Salty chocolate crumble, peach and apricot compote, chocolate mousse, soccer cake.
35:50I'm definitely getting soccer tort, right?
35:53The peaches, peaches and apricots.
35:55I think the mousse is nice.
35:57The soccer cake itself is a little bit dry and just a little dense.
36:03My biggest issue is actually the base, because it's kind of a clunky tart shell.
36:09It's a little thick.
36:10How innovative do you think this is?
36:12I think visually, it's spectacular.
36:16I think conceptually, I don't find it that different from the source.
36:22Okay.
36:23I'm concerned at this point I'm going to be on the bottom.
36:29All right judges, here's baklava.
36:32I would never have guessed that.
36:34You know, it doesn't say baklava at all.
36:38Until you said baklava, and I'm looking at the piping, and it's the layers of phyllo in the piping.
36:45And the green is pistachio.
36:50So, I think it's brilliant.
36:52This dessert features kataifi crumble, phyllo pudding, pistachio sponge, honey yogurt mousse.
37:02This is what I'm looking for in innovation.
37:05The phyllo pudding has this, like, chewiness to it, and you're having a phyllo party in there.
37:12The way that this was imagined and the way this was executed is near flawless.
37:18All right judges, black forest cake.
37:22This is fascinating.
37:24Right now, I'm completely mystified.
37:26Tell me more.
37:28Which is a good, like, that's a good sign.
37:32Patichoux crown, cherry liqueur ganache, dark chiffon cake, cherry chantilly, and cherry compote.
37:40The patichoux is delightfully chewy.
37:43And it's holding in all this other just creamy, luscious, gooey, cherry, fruity stuff.
37:51And I think that this is an astoundingly innovative way to present black forest cake.
37:58All right judges, here we have a Tarte Tatin.
38:02That is the fanciest Tarte Tatin I have ever seen.
38:08Very innovative.
38:09You make me proud.
38:11Creme fraiche cake, caramel mousse, caramel poached apples, caramelized puff pastry, red wine and cider poached apples.
38:21I love just the celebration of apples.
38:24The cake is interesting to me.
38:26It's a little gummy.
38:31All right judges, banana cream pie.
38:34Why?
38:35Come on.
38:37It's so monochromatic.
38:39Yeah, it's sculptural, edible art.
38:44Wow.
38:46Oh.
38:47Yay.
38:47On the menu judges, blonde chocolate mousse, banana jam, vanilla bean pastry cream, pie dough and banana tuile.
38:56I have an unpopular opinion.
38:59Oh.
38:59Which is that I don't like bananas outside of their natural form.
39:04However, I will say this might actually be the thing to convert me.
39:09I'll just throw it out there.
39:11Come on.
39:12Wow.
39:12This cake is so delightfully cool and the banana is so strong.
39:20This is absolutely phenomenal.
39:22Good job.
39:23Good job.
39:23All right.
39:24Let's input some scores.
39:26We're going to take your scores from this master challenge and combine them with your previous scores from the skills
39:31challenge.
39:32The chef with the lowest score is going to be going home.
39:39Chefs, redesigning the world's most beloved desserts is tricky business.
39:42Let's see which chef got today's highest overall score.
39:52Amazing.
39:54Congratulations.
39:58Chris, you're number one.
39:59Great job.
40:00We'll see you here in the kitchen next time.
40:02Let's find out who will be baking alongside you.
40:10Juan, Molly, Clement, and Adalberto, your desserts were good enough to earn another day in this kitchen.
40:15Nice work you four.
40:18That, of course, means Florencia and Casey, you had the lowest scores overall.
40:23Florencia, you received 11 points.
40:25And Casey, of course, you got eight points in the skills challenge.
40:30All right.
40:30Let's go to the leaderboard and see the final scores.
40:42Florencia, you're safe.
40:44Casey, I'm really sorry, but your quest to be the ultimate baking champion, it does end here.
40:48Thank you so much for letting me share my passion with you.
40:51Say your goodbyes and exit the kitchen when you're ready.
40:54Thanks, Casey.
40:57You can do hard things, and when challenges come your way, take them head-on.
41:01And, you know, follow your heart and do what ignites you.
41:06Bye, guys. Thanks so much.
41:08Bye, Casey.
41:09Casey's being eliminated.
41:11It's shocking.
41:12Last time she was at the top of the leaderboard.
41:15It just goes to show you that, like, the moment you slip is the moment you fall.
41:18So you just have to make sure you bring your A-game every single time.
41:22Congratulations to all of you for surviving another tough day in the kitchen.
41:26We'll see the six of you next time.
41:29Off you go.
41:30Great job, everybody.
41:34Next time on the Ultimate Baking Championship, the chefs must prove their mastery of chocolate.
41:40Beautiful.
41:41Joining Duff is master chocolatier Omri Guichon.
41:44Oh.
41:45Here we go.
41:46One person makes a mistake, and that's what sends them home.
41:49Oh, my God.
41:52Jeez.
41:53I love that you really see all shades of chocolate.
41:56It's got such drama.
41:58That looks really good.
42:00I know who's out.
42:02They don't.
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