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The Ultimate Baking Championship - Season 1 - Episode 05: Innovation
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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.
00:10Taughty.
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.
00:38Hard 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 the Ultimate Baking Champion.
00:53As you know, with every bake, there'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 in the most unexpected of places.
01:06As a baking master, we want to see your creativity and your ability to transform the ordinary into 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.
01:21Oh, my goodness.
01:23For your skills challenge, your creative muse will be the contents of something millions of Americans visit every day, a
01:29gas 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 that are usually just a quick bite for travelers.
01:40But for you, it must be the inspiration for a refined and innovative plated dessert.
01:45Wow.
01:46Okay, all right.
01:47I love this.
01:49Wow.
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 in 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.
02:14I love that element of nostalgia of a road trip being inspired by a snack.
02:20That's where I go for something that kind of takes me back to childhood.
02:25What'd you get?
02:26What'd you get?
02:26Oh.
02:27So, Kasey, what did you pick?
02:29Chocolate cupcake.
02:30Chocolate cupcake.
02:31All 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.
02:47Marshmallow snack cake.
02:49Ball.
02:50Coffee cake.
02:51As always, your desserts will be judged based on flavor, execution, 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 in 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.
03:22You 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, the pie caken.
03:39Oh.
03:42Part cake and part pie.
03:43Why?
03:44I mean, what could be more innovative?
03:45Amazing.
03:46Here's Zach Young.
03:48Greetings, chefs.
03:49Oh, my goodness.
03:51What I'm expecting from these chefs is it should look like it's at a three Michelin star restaurant, but when
03:58you close your eyes, it should taste like it came from the gas station.
04:02I don't think I've ever said that before.
04:06All right, chefs, you have 90 minutes to demonstrate your mastery of innovation by transforming your humble gas station treat
04:12into an elevated dessert.
04:14And your time starts now.
04:17Oh, boy.
04:18Looky.
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.
04:27Do not touch the peanut butter.
04:31Innovation means doing something different, something that hasn't been done before, pushing the limits a little bit, changing the way
04:36you were taught in culinary school, making 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, so I'm making a little peanut butter mousse gâteau with a little salted caramel.
04:56I want to make a gâteau 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, and 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 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.
05:44But 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.
06:03I 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. I drink so much coffee.
06:19This challenge is all about innovation, and I'm going to kind of play on the concept of grabbing a coffee
06:25and 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 char.
06:47But tiramisu is actually from Treviso. It's the city I live in. So I'm like, I cannot go home if
06:54I 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, really nostalgic. I 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, cream 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. Our cake, our cake, our cake.
07:55All right, Casey, how we doing? You got to choose first.
07:58I did chocolate cupcake. I grew up eating the chocolate, you know, cream-filled cupcakes in my lunchbox.
08:05There's seven, you know, little squiggies on top. So 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. Yes, 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. So I'm going to use one of Grandma's recipes
08:34today.
08:35You're locked in right now, Casey. I really am.
08:37Stay right where you are. Stay in your lane. You're doing so good.
08:40Thank you so much. All right, Casey. Thank you.
08:43Seven layers. That 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. A 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.
09:10I'm doing the opposite texture profile. I'm going to a panna cotta smooth.
09:14So 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.
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.
09:41Hopefully it delivers.
09:4330 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 a mold, two half spheres.
10:06In the middle is 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 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.
10:39So I'm going to be making a beautiful white chocolate na melaka made with coconut milk instead to add that
10:45coconut flavor.
10:46I'm going to put a layer of coffee na 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 macaroon 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.
11:22It'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.
11:32Right 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.
11:56So put that back in the glass freezer and I'm hoping that, you know, in a little bit here,
12:03I've got 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.
12:16My 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 oatmeal cream pie.
12:36I just got to put the, uh, decor.
12:38It's supposed to be a dessert for a fine dining, so I want to make sure that everything is plated
12:43perfect.
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, so this is, uh, sorghum.
13:03Popping sorghum, so basically what it should do in theory is make mini popcorn kernels popped.
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.
13:25Oh, look at that. That looks really good.
13:26Thank you, thank you.
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, what a nightmare.
13:47We were going to 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.
14:09Yes.
14:13Three, two, one.
14:16That's it.
14:17Time for the judges to taste your elegant gas station desserts.
14:22I'm thrilled.
14:23Freaking 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 snacks found on the shelves of a
14:42gas station, so I say we get to it.
14:44Let's do it.
14:45Chef Alberto.
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'm presenting to you a double cappuccino na melaka with a chocolate butter cookie, and I wanted you to have
15:08the marshmallow in your bag so you could decide how much you want to put either on the cookie or
15:12in the cappuccino.
15:14Yeah, I love the choose your own adventure of it. Super 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. The texture is so lovely. Put it in your mouth. Totally
15:33melts.
15:34The texture of the na melaka, 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 actual 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. So it's a toasted corn kernel panna cotta.
15:57This is beautiful.
16:00Literally elevated. Super clean.
16:05The panna cotta is beautiful.
16:07The 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.
16:51And it's nice because usually those things are a little bit smashed.
16:54Yeah.
16:54You know?
16:55Especially when you've like had it in your pocket.
16:57You've been sitting on it for a few miles, you know?
16:58And then you pull it out like, oh yeah, I have one of these.
17:00And then you eat it, you know?
17:01This 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.
18:14The mousse is so good.
18:16It's like the dreamy version of the inside of a peanut butter cup.
18:19You 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.
18:28OK.
18:30Clement, good to see you.
18:31I threw the blueberry muffin and then I made the blueberry trompe l'oeil with the 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.
19:09I'm very disappointed in myself.
19:11I 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 judges table including under it hiding.
19:41You know, even at this level stuff goes wrong.
19:45Absolutely.
19:54Casey.
19:55Yes.
19:56It's fine.
19:57It'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.
20:12I'm actually shocked.
20:15Disaster.
20:16All right, let's input some scores.
20:21No, you think like 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.
20:29No.
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.
21:03Good job.
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.
21:20Okay, Chefs.
21:21In 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.
21:50Yep.
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, wow.
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.
22:13Oh.
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.
22:34All right.
22:34I'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.
22:43He'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.
22:50I'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.
23:12So, 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. 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. I 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. I 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.
24:16Man.
24:17You know, I have one bake.
24:18So, we've got to turn around.
24:19Making a huge comeback.
24:20This is going to be the biggest comeback in baking history.
24:22Comeback story.
24:23The biggest one in ultimate baking championship history.
24:25Literally.
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.
24:32And this was one of the first desserts I put on the menu.
24:35What I'm doing today is kind of intertwining two very classic French pastries.
24:40Macarons and opera 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.
25:02And 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.
25:11Maybe 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.
25:22Having two and a half hours and doing not only the elements of opera cake, but also French macarons.
25:28But there's no holding back for me at this point.
25:31And I just want to pull out all the stops in this Maastricht 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.
26:04I'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 tastes within.
26:19Did you put all, did you melt the marzipan in it?
26:20Yeah, and I blend it.
26:28So, I have the baklava.
26:30baklava so love it you're transporting us to greece yeah never been so phyllo is traditionally
26:38the main component of the baklava so my dessert is going to have phyllo pudding cake pistachio
26:45sponge a honey yogurt mousse my strategy to be innovated into this is the way that i'm going to
26:51be piping my cream is kind of like having the layers of the phyllo and then we're going to
26:56fit up it up with pistachio praline which that's going to kind of like resemble the pistachios
27:01that are inside of the baklava i want to showcase a different style but also a little bit of hint
27:06of
27:06what they can actually going to be having making it clean deliver 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
27:32little rum and brown sugar in and then under that is just a really classic vanilla pastry cream and then
27:38i did a toasted almond and fruitine base with a nice big thing of pie dough and it will be
27:43finished with
27:44a blonde chocolate mousse so it's like this bougie cake on top of american good old american pie dough
27:50that sounds so good right so i need my pie dough cooled so i can put it inside of the
27:58entermain it won't
27:58melt the other parts my pie that was raw on the inside pie dough is one of the three required
28:09elements
28:09for this dessert and i am not serving raw pie dough to the judges this is a disaster
28:21i 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 entremet i'll
28:31add the pie dough
28:32later and then just douse it in the connection to get it frozen this is how you live a chaotic
28:36life
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
28:55i'm really 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 uh it was immediate it
29:10was really love at
29:12first sight uh she has three kids so now i'm a mom too india what's your favorite thing about having
29:19a
29:20shop free food i can kind of say that he achieved the american dream benvenuti i was able to open
29:31my
29:31own bakery i i found my family so really winning this would be just the cherry on the cake and
29:39i'm so
29:40grateful so i got the soccer tort so i'm presenting it in a way that uh you are not expecting
29:46to see it
29:46so in a chocolate tart shell so i have a various layers of chocolate cake uh peach and apricot jam
29:54and then i have a chocolate mousse inside trying to keep the flavors but presenting it in a different
30:01way plus i got to work with chocolate so i feel pretty good about it chocolate is like my passion
30:07is
30:08what i love the most to work with so i'm thinking about a geometric chocolate decoration for the top
30:15just hope that is innovative in us alberto hi how we doing i'm doing good my baked components are
30:23baked good i got the black forest cake so what are you going to do on this cake because you
30:28have to
30:28reinvent this a little bit and innovate this so i decided to go pata choux way huh so i'm making
30:33an
30:34eclair basically okay i'm making a pata choux crown that is going to have a cherry flavor ganache dark
30:41chocolate chiffon topped with some cherry compote it's going to be decorated with chocolates and
30:46cherries good luck thank you and 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
30:58are nice and solid frozen looks good i'm gonna put it back in the freezer and we will pull it
31:05in a few
31:05minutes here it's uh now i'm going to pipe my rolls on top so i'm gonna spray my cake
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 will
31:41show us by the end of today that i am meant to be here we're going to keep top it
31:45off with pistachio
31:46traline 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 tort 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 aunt jume one minute left
32:10oh my gosh with one minute left clement is actually trying a sugar dome
32:15i put the ring i pour the sugar and then i press down and actually it's creating a ball and
32:22in
32:23between the ring and the plastic wrap and that's where it's creating this dome i think this dome
32:30is 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 all right judges before you a reimagined opera
33:15cake wow
33:19it's over the top and also refined like it's it's both yeah you know i don't know man i it's
33:27to me like
33:28this seems a little more rustic i feel like with a lot of the piping like this could have been
33:33a
33:33little bit more regular these are all like you know pretty different sizes here this is a hazelnut
33:39jacan sponge chocolate ganache coffee buttercream i think what's great is it's got all the flavors
33:46i'm looking for right it's got the coffee it's got the soaked sponge it was deliciously chocolatey
33:51without being like a death by chocolate using the macaron as a vessel to innovate the opera cake i
33:56think is is wonderful doing that in two and a half hours is dangerous macarons need to mature they need
34:03to absorb the moisture of the filling i wish it had just sat in the fridge for five hours just
34:08a little
34:08dense a little dry for a macaron
34:16look 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 cake i mean that
34:32isomalt dome absolutely perfect crystal clear this is the innovation i was looking to see on ultimate
34:38baking championship all right well let's give it a taste i mean whoa this princess cake features a
34:47vanilla sponge marzipan light pastry cream raspberry compote and vanilla whipped cream super fresh the
34:56sponge itself really tender the cream is nice too and i think the the raspberry there's a delightful
35:02chunkiness to it this chef absolutely knows what they're doing here you did such an amazing
35:08job like always thank you thank you good job yeah oh here we go florencia oh my god i'm so
35:15nervous judges behold this is a take on the austrian classic a soccer tort
35:22what do you think i got nothing you're just marveling it's beautiful you got this very geometric
35:30super clean sphere up here beautiful glaze on here and then this rustic edge of the shell this is
35:38a of a study in dichotomy it is beautiful salty chocolate crumble peach and apricot compote chocolate
35:48mousse soccer cake i'm definitely getting soccer tort right the peaches peaches and apricots i think the
35:56mousse is nice the soccer cake itself is a little bit dry and like just a little like a little
36:02dense
36:03my biggest issue is actually the base because it's kind of a clunky tart shell so it's a little thick
36:10how innovative do you think this is i think visually spectacular
36:15i think conceptually i don't find it that different from the source okay
36:23i'm concerned at this point i'm gonna be on the bottom
36:29all right judges here's baklava i would never have guessed that you 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
36:46and 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 it that's a good sign right pate choux crown
37:33cherry liqueur ganache dark chiffon cake cherry chantilly and cherry compote the pate choux is
37:41delightfully chewy and it's holding in all this other just creamy luscious gooey cherry fruity stuff and i
37:51think that this is an astoundingly innovative way to present black forest cake
37:58all right judges here we have a tart tatin that is the fanciest tart tatin i have ever seen
38:08very innovative you make me proud creme fraiche cake caramel mousse caramel poached apples caramelized
38:17puffed puff pastry red wine and cider poached apples i love just the celebration of apples the cake is
38:25interesting to me it's a little gummy all right judges banana cream pie come on it's so monochromatic
38:39yeah it's sculptural edible art wow oh yay on the menu judges blonde chocolate mousse banana jam vanilla bean
38:52pastry cream pie dough and banana tuile i have an unpopular opinion oh which is that i don't like bananas
39:02outside of their natural form however i will say this might actually be the thing to convert me
39:10i'll just throw it out there wow wow this cake is so delightfully cool and the banana is so strong
39:19this is absolutely phenomenal good job all right let's input some scores we're going to take your scores
39:28from this master challenge and combine them with your previous scores from the skills challenge
39:32the chef with the lowest score is going to 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
40:04alongside you juan molly clement and adalberto your desserts were good enough to earn another day in
40:14this kitchen 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
40:44casey i'm really sorry but your quest to be the ultimate baking champion it does end here thank you
40:49so much for letting me share my passion with you and say your goodbyes and exit the kitchen when you're
40:53ready
40:53thank you thanks casey love you oh you can do hard things and when challenges come your way take them
41:01head on and you know follow your heart and uh do what ignites you bye guys thanks bye bye casey
41:09casey is being eliminated it's shocking last time she was at the top of the leaderboard it just goes to
41:15show you that like the moment you slip is the moment you fall so you just have to make sure
41:20you bring
41:20your a-game every single time congratulations to all of you for surviving another tough day in the
41:25kitchen we'll see the six of you next time off you go bumps great job thank you next time on
41:35the ultimate
41:35baking championship the chefs must prove their mastery of chocolate beautiful joining duff is master
41:42chocolatier omri guichon oh here we go one person makes a mistake and that's what sends them home oh my
41:50god jeez i love that you really see all shades of chocolates it's got such drama that looks really good
42:00i know who's out i don't
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