The Ultimate Baking Championship Season 1 Episode 1

Mr.Drama

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Transcript

00:00:00Welcome to the most exciting baking and pastry kitchen in America.

00:00:06This is the most amazing thing I ever did in my life.

00:00:0916 of the nation's most extraordinary chefs are stepping forward to showcase their vision, passion, and creativity at the highest

00:00:17level.

00:00:18This is where the magic happens.

00:00:20From flawless pastry classics to jaw-dropping, never-before-seen dessert creations.

00:00:25Gotta think outside the box here.

00:00:26Every bake brings them one step closer to the title.

00:00:29This is the innovation I was looking to see.

00:00:31And no baking skill will go unchallenged.

00:00:35Yes! There we go, baby!

00:00:37Their work will be judged by icons of the pastry world, masters who know what it takes to reach the

00:00:43top.

00:00:44Peace for the eyes. Everywhere you look, there's something going on.

00:00:47This is just perfection.

00:00:48Thanks so much.

00:00:49But only one will rise above the rest and earn the most prestigious title of all, the ultimate baking champion.

00:01:16The ultimate baking championship.

00:01:19It is literally the crumb to crumb.

00:01:21I'm like, this is it.

00:01:26I was a Zagat 30 Under 30 recipient.

00:01:28And I was a James Beard semi-finalist, which is the Oscars of the food world.

00:01:34This is more than what I ever imagined it would be.

00:01:36I'm excited. I'm excited.

00:01:38It's beautiful.

00:01:39There's, like, everything.

00:01:40This is the perfect environment to show off that I really know what I'm doing.

00:01:45There's a lot of very talented people.

00:01:47Just look around.

00:01:48Yeah.

00:01:48Feels like a pastry Olympics.

00:01:50The expectations are going to be so high.

00:01:54Juan might be the guy to beat.

00:01:56He's done the Wizards of Baking.

00:01:58He's won School of Chocolate before.

00:02:00You've got to defeat masters to be a master.

00:02:02People should be a little bit scared because I'm not here to play.

00:02:05I'm here to take this win home.

00:02:09Welcome, chefs!

00:02:12Here we go!

00:02:14It begins.

00:02:17Well, look around.

00:02:19You 16 pastry chefs have been invited here to showcase your skills and extraordinary talent

00:02:25in the toughest baking competition of its kind.

00:02:29Here in the Ultimate Baking Championship Kitchen,

00:02:32you'll prove that you are the masters of baking and pastry technique,

00:02:36as well as sugar and chocolate work.

00:02:39Over the next nine weeks,

00:02:42experts in the world of baking will judge your every dessert creation,

00:02:45and you're going to find your scores over there on the leaderboard.

00:02:51Now, if you slip to the bottom of the leaderboard, you will be eliminated.

00:02:56But, if you can survive and make it to the top of the leaderboard,

00:03:00you will win $50,000.

00:03:03Wow.

00:03:05Our coveted gold medal.

00:03:06Wow.

00:03:08And the title of the Ultimate Baking Champion.

00:03:13Let's go.

00:03:14Everything you bake is crucial to surviving in this competition.

00:03:19Now, we're going to start with the basics.

00:03:20We want to see what each of you can do with taste and texture,

00:03:25beginning with a skills challenge.

00:03:29Ah, let's go.

00:03:31I'm ready to get started.

00:03:33The first thing we need to do is to split you into two groups of eight.

00:03:38Oh, my gosh.

00:03:40Here are the chefs in the first group.

00:03:44If your name is not on the board,

00:03:46please make your way to the back kitchen.

00:03:48Oh, my goodness.

00:03:50You guys got this.

00:03:52Chefs, you all know there are four basic tastes.

00:03:55Sweet, salty, sour, and bitter.

00:03:59In this first skills challenge,

00:04:00you're going to have to show your command of one taste

00:04:03by pairing it with a texture like so.

00:04:08Your dessert must feature the taste and texture pairings

00:04:11randomly assigned to you.

00:04:14Sweet and crunchy,

00:04:15Sarah and Florencia.

00:04:17Salty and sticky,

00:04:19Casey and Stephen.

00:04:20Sour and smooth,

00:04:22Robert and Adalberto.

00:04:24Bitter and toasted,

00:04:26Rochelle and Clement.

00:04:28Now, the judges who you'll meet later

00:04:30will give each dessert a score

00:04:32based on flavor,

00:04:34execution,

00:04:35and technical difficulty.

00:04:37The stakes could not be higher

00:04:39because at the end of this challenge,

00:04:41two chefs will be eliminated

00:04:43and leave.

00:04:45Oh, my God.

00:04:46No way.

00:04:47Wow.

00:04:48Two people are going home,

00:04:50so 25% of the eight of us in this room.

00:04:53This is super scary.

00:04:56Chefs, you have 90 minutes

00:04:57to demonstrate your mastery

00:04:58of the basic tastes and textures,

00:05:00and that time starts now.

00:05:10Salty and sticky.

00:05:12Fitter and toasted.

00:05:14Okay, let's do it.

00:05:17Sour and smooth.

00:05:18I'm going to be making a key lime pie,

00:05:20deconstructed,

00:05:21key lime curd,

00:05:22a passion fruit meringue,

00:05:24a coconut soil,

00:05:25and a mint microwave cake.

00:05:27Alberto, my parents are Cuban.

00:05:29I was born and raised in Miami.

00:05:30I'm actually from Cuba,

00:05:32for real.

00:05:32Cuba, Cuba, the OG.

00:05:33Cuba, Cuba.

00:05:35That Alberto, how we doing?

00:05:36Hey, Jesse, good.

00:05:37How are you?

00:05:37I'm doing amazing.

00:05:39Thank you for having us.

00:05:39You've got to make something

00:05:40sour and smooth.

00:05:41I'm making a date pudding cake.

00:05:43Usually cakes have

00:05:45some kind of chewy texture to them.

00:05:46So I select something

00:05:48that is actually like pudding,

00:05:50so it's smooth.

00:05:51Then I'm doing

00:05:52passion fruit curd for sour,

00:05:54a mango jelly,

00:05:56and then a hibiscus,

00:05:58meringue for smooth.

00:05:59Tell me about yourself

00:06:01and your background.

00:06:02I had an illegal bakery

00:06:03back in Cuba

00:06:04when I was there.

00:06:05It's communism, right?

00:06:07So you had no right

00:06:08to make a private enterprise.

00:06:10Oh, wow.

00:06:10So if you want to survive,

00:06:11you have to start on the ground.

00:06:13I'm all about

00:06:14surviving the struggle.

00:06:16It allowed me to be

00:06:17the chef that I am today.

00:06:18This year,

00:06:19I was nominated

00:06:20as a semi-finalist

00:06:21for a James Pierre Award,

00:06:22and I could not

00:06:23be any more proud.

00:06:24Very few things

00:06:25stopped me

00:06:26from doing the things

00:06:26I want to do.

00:06:27You have an amazing background.

00:06:29I appreciate it.

00:06:30Wish you the best.

00:06:33It's not bad.

00:06:34It's getting there.

00:06:36Clement, you're making

00:06:36a praline?

00:06:37Yeah.

00:06:38Oh, those look beautiful.

00:06:40For my bitter

00:06:41and toasted,

00:06:42I'm making a chocolate

00:06:44and ganache tart

00:06:45with a praline

00:06:46toasted hazelnut

00:06:48and a coffee

00:06:49mascarpone cream.

00:06:51So right now,

00:06:52I'm just dipping

00:06:53my toasted hazelnut

00:06:54in the caramel

00:06:55just to make

00:06:55a nice decoration

00:06:56and some volume

00:06:57to my tart.

00:06:58My mom,

00:06:59it's like a...

00:06:59Ah, la, la.

00:07:00You know how happy

00:07:01I am to see you.

00:07:01It's good to see you.

00:07:02You look like

00:07:03you're right at home.

00:07:03Of course,

00:07:04you were so close

00:07:05to winning

00:07:06on Spring Baking Championship

00:07:07the last time

00:07:08that we saw you competing.

00:07:09I still remember

00:07:10on the Spring Baking Championship

00:07:12I went in final

00:07:13but I didn't win.

00:07:15I didn't sleep

00:07:16for three years.

00:07:17All right,

00:07:17what have you been doing?

00:07:18I've been baking

00:07:18and I came back stronger

00:07:20with more skills,

00:07:21more experience.

00:07:23I'm really gonna

00:07:24push more myself.

00:07:25This time,

00:07:26there's no way I lose.

00:07:27I need to go get

00:07:28my tart in my oven.

00:07:29Go ahead, my friend.

00:07:30Go, go, go.

00:07:33And my tart

00:07:34is perfectly baked.

00:07:3545 minutes.

00:07:37It's all about

00:07:37taste and texture.

00:07:48We're doing good.

00:07:49You and Clermont,

00:07:50you both have

00:07:51Bitter and Toasted,

00:07:52of course.

00:07:52He's got some experience

00:07:53baking on TV

00:07:54as we've seen.

00:07:56You know,

00:07:56he's got that

00:07:56very French personality.

00:07:58This is very intense.

00:08:00So I'm trying to

00:08:01lighten it up over here

00:08:01and be like,

00:08:02you know,

00:08:02just having fun.

00:08:04What dessert

00:08:05are we making?

00:08:05I am making

00:08:06a chocolate mousse

00:08:08with a liquid

00:08:09pecan praline center

00:08:11sandwiched

00:08:12in-between chocolate

00:08:13sasher cake

00:08:13with toasted

00:08:14marshmallow on top.

00:08:16I kind of like

00:08:17to do away

00:08:18with the rules

00:08:18sometimes.

00:08:19I spend time

00:08:20in two Michelin

00:08:21star kitchens

00:08:21working for

00:08:22Jose Andres,

00:08:23and now

00:08:24I run a couple

00:08:25restaurants on

00:08:26Capitol Hill.

00:08:27We do our own bread.

00:08:28We do desserts

00:08:30at all the restaurants,

00:08:31but I need to get

00:08:31these mousse

00:08:32in the freezer.

00:08:33Otherwise,

00:08:33it's going to be

00:08:33a very free-form

00:08:34mousse cake.

00:08:36Good luck,

00:08:36Rochelle.

00:08:38How are you doing

00:08:39over there, Steve?

00:08:40Kind of crazy.

00:08:41Right?

00:08:41How about you?

00:08:42The first challenge,

00:08:44do what you know

00:08:45and stick with it.

00:08:47All right, Casey.

00:08:48So you're making

00:08:48something salty

00:08:49and sticky here.

00:08:51I am.

00:08:51I'm from Chicago.

00:08:52We love ball games,

00:08:53so I'm going to

00:08:54use peanuts today.

00:08:55I'm going to stick

00:08:55to that sweet,

00:08:56kind of like sticky

00:08:57feeling in your teeth.

00:08:58Oh, I love that idea.

00:08:59Yeah, so I am making

00:09:01a chocolate peanut

00:09:02caramelized tart.

00:09:03I'm going to start

00:09:03with a chocolate crust.

00:09:05I'm going to fill

00:09:05that with a salted

00:09:06caramel,

00:09:07candied peanuts,

00:09:08a chocolate mousse,

00:09:09and a sticky

00:09:10guillotine tuile.

00:09:11I know you tried out

00:09:12to be a Dallas Cowboy

00:09:13cheerleader.

00:09:13I did.

00:09:14Tell me about that.

00:09:14I did.

00:09:15It was a lifelong dream

00:09:17when I was a child.

00:09:18I danced for 20 years.

00:09:20Being up against 400 women

00:09:22cut down to the last 45

00:09:24rooted me in the attitude

00:09:26that I need to bring

00:09:26to this competition.

00:09:27I got cut for weight

00:09:28probation.

00:09:29Like, how funny is that,

00:09:30though?

00:09:30Because, like,

00:09:31I do desserts,

00:09:32I eat desserts,

00:09:33so it was an interesting

00:09:36time in my life,

00:09:36but you know what?

00:09:37The discipline and

00:09:38everything that went

00:09:38into being an athlete

00:09:39translates over here.

00:09:40Well, let me just say,

00:09:41Casey, it's the Dallas

00:09:42Cowboys' loss.

00:09:45Booyah.

00:09:47Have you moved on

00:09:48any of your sticky

00:09:48elements over there,

00:09:49Steve?

00:09:50No, not yet.

00:09:51We're going to do

00:09:51a eclair, a praline

00:09:54pastry cream, some salted

00:09:55caramel, and then a praline

00:09:57cream on top of that

00:09:58and garnish it off

00:09:59with some salted nuts.

00:10:01I'm definitely

00:10:01hitting the salty,

00:10:03adding salt to everything.

00:10:05I've been competing

00:10:06for over 25 years.

00:10:07You could probably

00:10:08call me one of the

00:10:09founding fathers

00:10:10or pioneers

00:10:11of baking competitions.

00:10:13Now, I teach.

00:10:14Unless I have a bad day,

00:10:15this competition

00:10:16is mine to have.

00:10:17Chefs, we got

00:10:1830 minutes left.

00:10:22Oh, my God.

00:10:23I thought I'd have

00:10:25at least 45 minutes

00:10:26to get my mousse

00:10:27freezing,

00:10:27so in 30 minutes,

00:10:29it might not even set.

00:10:30All right, blast freezer,

00:10:31be my best friend.

00:10:32Oh, I really gambled

00:10:33with this freezing

00:10:34mousse thing.

00:10:35Might be regretting it.

00:10:37This is my whole dish.

00:10:46I'm just hoping

00:10:47and praying

00:10:47that my mousse

00:10:48sets in the freezer.

00:10:49I have my dip ready,

00:10:50I have my plates ready,

00:10:51garnish, everything ready.

00:10:53I just need my mousse.

00:10:55I really gambled

00:10:56on making a frozen

00:10:57molded item

00:10:58that's going to be dipped

00:10:59and then has to temper,

00:11:00so hopefully

00:11:01that works out for me.

00:11:0425 minutes, chefs.

00:11:10Two of these eight

00:11:11are going home immediately.

00:11:13Let's go, baby.

00:11:14Cool.

00:11:14Get them out of here.

00:11:15Make more space for me.

00:11:16What you doing?

00:11:18I am working

00:11:19on my tuile right now,

00:11:21hoping that will

00:11:21be done in time.

00:11:24Sarah, you had to go

00:11:24sweet and crunchy.

00:11:26What did you decide

00:11:26to make, chef?

00:11:27I'm making an almond

00:11:28brown butter cake.

00:11:29It's going to be topped

00:11:29with a honey

00:11:30and mascarpone almond mousse

00:11:32with a crunchy caramel

00:11:34tuile on top.

00:11:36It smells delicious over here.

00:11:38I'm hoping my cooks

00:11:39are watching me.

00:11:39This is how you do it,

00:11:40you know?

00:11:41What do you do?

00:11:42You say that your chefs

00:11:43are watching you back home.

00:11:44I'm an executive pastry chef

00:11:46in Lake Tahoe.

00:11:47Really?

00:11:48And have you always been a chef?

00:11:50No, actually.

00:11:51I spent my life training

00:11:52to become a professional ballerina.

00:11:54I loved it,

00:11:55but couldn't keep going,

00:11:57so I fell into the life

00:11:59of pastry and chocolate.

00:12:00I am 27 years old,

00:12:02and I was training

00:12:02my entire life

00:12:03to become a professional ballerina.

00:12:05But then I got injured,

00:12:06and it was really tough.

00:12:07You know, you work

00:12:08your entire life for something,

00:12:09and you finally get it,

00:12:10and then it just slips

00:12:11right through, and it's gone.

00:12:12But I got another obsession now,

00:12:14so we're all good.

00:12:15I've worked for some amazing,

00:12:17famous chefs,

00:12:17like Amari Gishon.

00:12:19I was able to sponge up

00:12:20and soak all their knowledge from.

00:12:22I'm so ready for this.

00:12:25Get close.

00:12:29Do we have time

00:12:30to taste something?

00:12:31Yeah, give it to me.

00:12:33What do you got here?

00:12:34It's a ricotta.

00:12:35Ricotta mousse.

00:12:36Oh, it's beautiful, chef.

00:12:38Well done.

00:12:39Well done.

00:12:40So I'm doing ricotta and pear,

00:12:43cake and tart.

00:12:44It's a very, very traditional

00:12:46cake in Italy.

00:12:47There will be

00:12:48a sweet pear

00:12:49and vanilla compote,

00:12:51the ricotta and pear mousse,

00:12:52and then very thin,

00:12:54crunchy cookie.

00:12:55Honestly,

00:12:56I'm nervous.

00:12:57The competition is huge.

00:12:59Ten minutes remaining now.

00:13:01Coming out of the oven.

00:13:04I wish I had more time

00:13:05on my eclairs.

00:13:06The eclairs look

00:13:07a little bit underbaked.

00:13:09I think,

00:13:10in hindsight,

00:13:10I could have done

00:13:11a different dessert.

00:13:12Look how smooth that is.

00:13:16My plate is mostly yellow

00:13:18and white,

00:13:19so I'm adding

00:13:19the crunchy color.

00:13:21Yes.

00:13:23A little bit worried

00:13:24about this crunch element.

00:13:26I didn't let my crunchy

00:13:27twill set overnight

00:13:28like I usually like to,

00:13:29so it's not crunchy.

00:13:31Just five minutes left, chefs.

00:13:33Okay,

00:13:34it's time to just get this mousse

00:13:35out of this freezer.

00:13:39Oh, yeah, baby.

00:13:42Yes!

00:13:43It worked.

00:13:45Thank you, pastry gods out there.

00:13:47Really needed your help today.

00:13:48I'm feeling incredible.

00:13:49I'm going to have

00:13:50a finished dessert.

00:13:52Bitter and toasted.

00:13:53That's all we want.

00:13:5590 seconds to go.

00:13:58We definitely want

00:13:59this salty element

00:14:00to shine through here.

00:14:02I have a compote of pears

00:14:05that I'm trying

00:14:05to keep crunchy.

00:14:07And then I have a sablé.

00:14:08This is the most

00:14:09stressful thing

00:14:09I ever did in my life.

00:14:12You ain't sending me home

00:14:13on a key lime pie.

00:14:1630 seconds.

00:14:20What I know for sure

00:14:21is that I'm not going home today,

00:14:22and I'm telling you that.

00:14:25Is this real?

00:14:26Oh, no.

00:14:285, 4, 3, 2, 1.

00:14:32Come on.

00:14:34Woo!

00:14:34Good job, Chef.

00:14:35Good job, everybody.

00:14:39We did it.

00:14:40First round done.

00:14:43Chefs, to judge your creations,

00:14:45we've enlisted a master

00:14:46of all baking disciplines,

00:14:48Duff Goldman.

00:14:49Woo!

00:14:51This really is

00:14:53the best lineup of bakers

00:14:54I have ever seen.

00:14:55So, my expectations

00:14:57are up here.

00:15:00Duff is going to be

00:15:01our permanent judge

00:15:02for the entire season.

00:15:04Your second judge

00:15:05will change

00:15:06with each discipline

00:15:07we test.

00:15:08Today, that role

00:15:09will be filled

00:15:09by a true legend,

00:15:11a three-time

00:15:12James Beard Award winner,

00:15:14Sherry Yarn.

00:15:16Wow.

00:15:18Chefs, if you want

00:15:19to win this competition,

00:15:20you'll need to push yourself

00:15:21on every challenge.

00:15:23Judges, your job

00:15:24is to evaluate

00:15:25the desserts

00:15:25based on flavor,

00:15:27execution,

00:15:27and technical difficulty.

00:15:29For the skills challenge,

00:15:31you can each award

00:15:31up to 10 points

00:15:32per dessert,

00:15:33which means

00:15:34a perfect score

00:15:35would be 20.

00:15:36Let's begin with

00:15:37Rochelle.

00:15:39I made a dark chocolate

00:15:41and toasted pecan

00:15:42praline mousse

00:15:44en charme.

00:15:44In your restaurant,

00:15:46this is perfect.

00:15:48But surrounded

00:15:49by all these

00:15:49other desserts,

00:15:51I would just give it

00:15:52a little more.

00:15:57For me,

00:15:58the pecans bring

00:15:58a nice bitter,

00:15:59but it doesn't bring

00:16:00an exalted bitter.

00:16:03I think that maybe

00:16:04what might have helped

00:16:05is more caramelization.

00:16:06Okay.

00:16:07I love this mousse.

00:16:09I think I just want

00:16:10more pecans.

00:16:10Because I'm not getting

00:16:11enough pecans,

00:16:12I feel like it's almost

00:16:13missing the toasted part.

00:16:16I'm feeling a little nervous

00:16:17because the judges

00:16:18found some weak points

00:16:19that I just wasn't expecting.

00:16:21All right,

00:16:22why don't you guys

00:16:22move on down here?

00:16:23It's with Clement.

00:16:24I made for you guys

00:16:25chocolate, hazelnut,

00:16:27and coffee tart.

00:16:29This is a piece

00:16:30for the eyes.

00:16:31Everywhere you look,

00:16:31there's something going on.

00:16:32I think it's a brilliant idea

00:16:34to put the almonds

00:16:35around the bottom

00:16:36of the tart shell

00:16:36because right away,

00:16:38I'm anticipating

00:16:38the crunch

00:16:39and the texture

00:16:40that's going to go

00:16:40along with it.

00:16:44It is very bitter.

00:16:50The bitterness

00:16:50of the slightly

00:16:52over-toasted almonds

00:16:53is beautiful.

00:16:54The texture

00:16:55of your tart shell

00:16:58reads toasting.

00:17:00You brought the texture

00:17:01with the nuts.

00:17:01You brought the texture

00:17:02with the caramel

00:17:03on the outside.

00:17:04You brought the texture

00:17:05with the tart shell.

00:17:06You brought the bitter

00:17:07everywhere.

00:17:07Well done.

00:17:08Thank you so much.

00:17:12All right,

00:17:13Adalberto.

00:17:13So I went with

00:17:15a baked pudding cake

00:17:16with passion fruit curd.

00:17:18The plate,

00:17:18it just dances.

00:17:19The colors

00:17:20from the mango

00:17:21on the side.

00:17:22You definitely

00:17:22have challenged

00:17:23yourself here.

00:17:27I really like this.

00:17:29There are like

00:17:29seven smooth components.

00:17:33They're all

00:17:33a different kind

00:17:34of smooth.

00:17:35I'm definitely

00:17:36getting the sour too.

00:17:37I think you did

00:17:38such an incredible job

00:17:38with the smooth.

00:17:39Honestly,

00:17:40the passion didn't have

00:17:41as much sour punch.

00:17:42I just wanted

00:17:43a little more

00:17:44complexity of the sours.

00:17:47All right, Robert.

00:17:48I went with

00:17:49the key lime pie.

00:17:50It is a beautiful

00:17:51presentation.

00:17:52The way you did this,

00:17:53it created a lot

00:17:54of movement

00:17:54and it's actually

00:17:55really, really composed.

00:18:00Your key lime curd,

00:18:01it was sour.

00:18:02It's smooth.

00:18:03I think you just

00:18:03absolutely nailed it here.

00:18:05Smooth.

00:18:05Check.

00:18:06Sour.

00:18:07Boom.

00:18:08Cut to me

00:18:09getting sent home.

00:18:10No, I'm just kidding.

00:18:12All right.

00:18:13So, Casey.

00:18:14I made chocolate peanut

00:18:16caramelized tart

00:18:17with salted

00:18:18fouillotine tuile.

00:18:20There's so much action.

00:18:21It's dramatic.

00:18:25It's like a rollercoaster

00:18:26of flavors going on.

00:18:28I'm getting the stickiness

00:18:30with the tuile,

00:18:31the creaminess

00:18:32of the mousse,

00:18:33and salt pops.

00:18:35I'm like my dog

00:18:36when he's eating peanut butter.

00:18:39It's sticky.

00:18:41It's salty all day long.

00:18:42Yeah, delicious.

00:18:44All right,

00:18:45Professor Stephen.

00:18:46So, we have

00:18:47Mea Claire

00:18:48with salted caramel

00:18:49inside

00:18:50with praline pastry cream.

00:18:53Um,

00:18:54you know,

00:18:54looking at this,

00:18:55I would dress it up

00:18:56just a little bit

00:18:57because you have

00:18:57all this other stuff

00:18:58around you

00:18:58where people

00:18:59are going to be

00:18:59doing their fireworks.

00:19:00Okay.

00:19:06I think you had

00:19:07a great opportunity

00:19:08for more sticky

00:19:09because you had

00:19:10caramel sauce.

00:19:11Yes.

00:19:11It was there.

00:19:12It just needed more.

00:19:14I think you're a Claire.

00:19:16I would have left

00:19:16this in the oven

00:19:17for a while.

00:19:18Okay.

00:19:18Listen,

00:19:19nobody will accuse you

00:19:21of not using any salt.

00:19:24A little too salty.

00:19:29Okay, Florencia.

00:19:30I decided to

00:19:31deconstruct

00:19:32the tart

00:19:33of ricotta and pear.

00:19:34It looks very elegant

00:19:36and love the way

00:19:37you pipe the cream

00:19:38and that swirl up.

00:19:42The pear

00:19:43really comes through

00:19:44and it's beautiful,

00:19:45sweet,

00:19:46and luscious,

00:19:47and rich.

00:19:49The cookie,

00:19:51buttery,

00:19:51and perfection.

00:19:52Just not crunch

00:19:54enough.

00:19:55Oh.

00:19:56That said,

00:19:57your overall execution

00:19:58of the dish

00:19:59was superb.

00:20:03All right, Sarah.

00:20:04Sweet and crunchy.

00:20:05I made an almond

00:20:06financier

00:20:06with an almond mousse

00:20:08topped with

00:20:09the crunchy caramel

00:20:10tuile.

00:20:11It's got a lot

00:20:11of movement

00:20:12and visually

00:20:13a lot of different

00:20:13textures.

00:20:19Sarah,

00:20:20you're right there

00:20:20on all the notes

00:20:22with sweetness,

00:20:22but it lacks

00:20:23that crunch.

00:20:25The nuts

00:20:25on their own

00:20:26toasted

00:20:27are great,

00:20:27but it doesn't

00:20:28add that

00:20:29super crunch.

00:20:30This is the challenge.

00:20:31Okay.

00:20:32Give me

00:20:33something crunchy.

00:20:35Okay.

00:20:39The heart

00:20:40has sunken.

00:20:41I can definitely

00:20:41see myself

00:20:42going home.

00:20:45Chefs,

00:20:4620 would have

00:20:47been a perfect score.

00:20:48Here's the chef

00:20:49who created

00:20:50the highest scoring dessert.

00:20:57Congratulations,

00:20:59Clément.

00:20:59Go, baby.

00:21:00You will advance

00:21:02to the master challenge.

00:21:03I came for redemption.

00:21:05My plan has worked

00:21:06and I need to

00:21:08keep going

00:21:09in this competition.

00:21:11Now let's see

00:21:11who else

00:21:12will be joining you.

00:21:20I know

00:21:21two chefs

00:21:21are about to leave,

00:21:22so as I stand

00:21:23in front of the leaderboard,

00:21:24I'm panicking.

00:21:29Oh my God.

00:21:31Adalberto,

00:21:32Florencia,

00:21:33Robert,

00:21:33and Casey,

00:21:35you'll be continuing

00:21:36on to the master

00:21:37challenge as well.

00:21:39That means,

00:21:40Sarah,

00:21:40Stephen,

00:21:41and Rochelle,

00:21:42you're at the

00:21:43three lowest scores

00:21:44and only one of you

00:21:44is going to be

00:21:45moving on

00:21:45to the next challenge.

00:21:51It's time now

00:21:52to see which two chefs

00:21:53will be going home.

00:22:10Stephen and Sarah,

00:22:11unfortunately,

00:22:12your time here

00:22:13has come to an end.

00:22:14What?

00:22:15Rochelle,

00:22:16you just made it through.

00:22:21Congratulations.

00:22:22This was my first competition.

00:22:24I wanted it so badly.

00:22:25To get to the

00:22:26professional level

00:22:26of ballet

00:22:27takes a lot

00:22:28of sprained ankles,

00:22:29a lot of

00:22:29calf muscle strains,

00:22:31just like fighting.

00:22:32So I'll definitely

00:22:33be doing it again

00:22:33and I'm going to win

00:22:34next time.

00:22:36Congratulations.

00:22:37You six chefs

00:22:38are safe

00:22:39for now.

00:22:42But if your name

00:22:43is towards the bottom

00:22:44of that leaderboard,

00:22:45you're going to have

00:22:45to pick up a lot

00:22:46more points

00:22:46in that upcoming

00:22:47master challenge.

00:22:49You can all head

00:22:50to the back kitchen.

00:22:51We'll see you very soon.

00:22:52It's going to be

00:22:53a cumulative score

00:22:55for the master's challenge.

00:22:56So they're going to

00:22:57take into account

00:22:58my score

00:22:59from the skills challenge.

00:23:00I'm going to really

00:23:01have to push myself

00:23:02and show them

00:23:03what I got.

00:23:12Welcome back, chefs.

00:23:16Two elite pastry chefs

00:23:17from the first group

00:23:18have already

00:23:20been eliminated.

00:23:22Are you serious?

00:23:24Oh my gosh.

00:23:25I wasn't expecting

00:23:26an elimination

00:23:27this early

00:23:28in two people.

00:23:30which means

00:23:31the bottom two chefs

00:23:33from this group

00:23:34will also be leaving today.

00:23:36Please direct your attention

00:23:37to the leaderboard

00:23:40where you'll see your name

00:23:42next to a taste

00:23:43and a texture.

00:23:44Sour and sticky, huh?

00:23:45It's an interesting combination.

00:23:47I can dig the sour,

00:23:48but the sticky,

00:23:49I'm like,

00:23:50oh.

00:23:51Chefs,

00:23:51you have 90 minutes

00:23:53to demonstrate

00:23:53your mastery

00:23:54of the basic tastes.

00:23:55And that time

00:23:57starts now.

00:24:04We're at the bus tub.

00:24:08Pressure's on.

00:24:09Heat's on.

00:24:09It's warm in here.

00:24:10We're getting ready to go.

00:24:12All right.

00:24:14Oh, boy.

00:24:16Get ready.

00:24:17Hurricane Molly's in town.

00:24:18I will be the messiest person here,

00:24:20so just be ready for me.

00:24:24Oh, hey, Molly.

00:24:26I'm curious

00:24:26what you're doing right now.

00:24:27I'm trying to blend

00:24:28way too little

00:24:29and way too big

00:24:29of a container,

00:24:30so I'm going to get

00:24:30a smaller container quick.

00:24:32Sure, go ahead.

00:24:32I'm sorry.

00:24:33What sort of salty

00:24:34and smooth dessert

00:24:35are you making?

00:24:35Miso na malaka.

00:24:37What is a miso na malaka?

00:24:39Na malaka is a fancy version

00:24:41of an emulsion.

00:24:42It is an incredibly smooth

00:24:44type of custard.

00:24:46The other part

00:24:47of my na malaka

00:24:48is a banana bread

00:24:48to go with it.

00:24:49What a twist.

00:24:50I know.

00:24:51You say na malaka

00:24:52and I'm like,

00:24:53oh, my God, it's exotic.

00:24:54No one's ever going

00:24:54to try this before

00:24:55and then it's like banana bread.

00:24:56Banana bread.

00:24:56It's like a little homie

00:24:57and a little bit of technique.

00:24:58I'm going to do

00:24:59a dome of na malaka

00:25:01in the middle.

00:25:01I will add pieces

00:25:02of banana bread

00:25:03on the sides

00:25:04and then a passion fruit gel,

00:25:06a banana jam,

00:25:07a blonde chocolate

00:25:08and a little milk crumble.

00:25:10That's whole milk,

00:25:11not heavy cream.

00:25:11It's definitely chaos.

00:25:12It's on my station

00:25:13at all times.

00:25:15But chaos is where I thrive.

00:25:19I have a large family.

00:25:20On Tuesday.

00:25:22Six people,

00:25:23lots of nieces

00:25:24and nephews running around

00:25:25and I work in a place

00:25:28that is chaos all the time.

00:25:32I work in a really big luxury hotel.

00:25:34I like the craziness of a hotel.

00:25:36You never know

00:25:36if one day you're making croissants,

00:25:38the next day you're doing

00:25:38a chocolate sculpture,

00:25:39next week you're making

00:25:40a plate of dessert.

00:25:41So today we're going to plant out

00:25:43a flourless praline tort.

00:25:45After that,

00:25:45we're going to go in

00:25:46with a little bit of this

00:25:47praline and cocoa nib crumble.

00:25:49This is our sweet cream gelato.

00:25:51And the final touch

00:25:52will be our ranch pressed olive oil.

00:25:56Voila.

00:25:59Something smelled burn.

00:26:00It's me.

00:26:01Oh.

00:26:03It's okay?

00:26:03Oh, it's beautiful.

00:26:04Okay.

00:26:05Chef, what are you making?

00:26:06I'm going to do like a caramel mocha.

00:26:08In Colombia,

00:26:09I used to have something

00:26:10called arequipe.

00:26:11And arequipe is the type of caramel

00:26:13that has a beautiful creaminess,

00:26:15but also has a little bit

00:26:16of saltiness into it.

00:26:17Okay.

00:26:18So that's going to be

00:26:18perfect for my smooth element.

00:26:21Yeah.

00:26:22You're going to find

00:26:23a crunchy layer

00:26:24of chicory and coffee,

00:26:26chocolate sponge,

00:26:27and the chocolate coffee

00:26:28chicory mousse,

00:26:29and then my arequipe,

00:26:30which gives high notes of caramel

00:26:32with that saltiness.

00:26:34Right now,

00:26:35I'm going to start working

00:26:35on my chocolate cake.

00:26:37It's a cold brew cake

00:26:38with a little bit of salt.

00:26:40The first thing that I think of

00:26:41when I have this salty

00:26:42and smooth was my boyfriend.

00:26:44He likes his coffee super smooth,

00:26:46and he always have his coffee

00:26:48with salt.

00:26:49Oven.

00:26:51Okay.

00:26:53How's it going, Chris?

00:26:54It's going good.

00:26:55How about you?

00:26:56I'm getting there.

00:26:58Well, Ashida,

00:26:59queen of flavor.

00:27:00I am the queen of flavor.

00:27:03The name queen of flavor,

00:27:05it started when I was

00:27:06on Best Baker in America.

00:27:08One of the judges there,

00:27:10she was like,

00:27:10every round you bring

00:27:12the flavor.

00:27:13So,

00:27:14I went and got it

00:27:14trademarked and everything

00:27:16because no one else

00:27:17can be the queen of flavor

00:27:18but me.

00:27:19And I guess that's

00:27:20a good nickname

00:27:21for somebody

00:27:22that beats Bobby Fleck.

00:27:23Yeah.

00:27:24And I kicked him

00:27:24out of the kitchen,

00:27:25so I was like,

00:27:26you get out of here.

00:27:26Did you really?

00:27:27You skedaddle.

00:27:28Okay, well,

00:27:28the combination of sour

00:27:29and sticky.

00:27:30I decided to go

00:27:30with the Rocky Road

00:27:31because you know

00:27:32it has that sticky

00:27:33marshmallow fluff

00:27:34throughout it.

00:27:34That sounds amazing.

00:27:36I'm making a sticky

00:27:37marshmallow cream,

00:27:38a chocolate buttermilk cake,

00:27:40peanut butter chocolate cremeu,

00:27:42candy peanuts,

00:27:43as well as a chocolate garnish.

00:27:45Normally, Rocky Road

00:27:46doesn't have a fruit component,

00:27:47but I need something sour.

00:27:49Okay.

00:27:49So, we're going

00:27:49with raspberries.

00:27:51I want to make

00:27:51a raspberry jam.

00:27:52I really want that

00:27:53sour to come through.

00:27:55Well, I hope your dessert

00:27:56keeps you around.

00:27:58Have you figured out

00:27:59your sticky part,

00:27:59Chef Chris?

00:28:00Yeah, I'm going to do

00:28:01a cinnamon vanilla milk jam.

00:28:04Milk jam is where

00:28:05you take milk

00:28:05and a high concentration

00:28:06of sugar

00:28:07and cook it down.

00:28:08It's like a very thin

00:28:09dulce de leche,

00:28:10which is very sticky,

00:28:11so hopefully that

00:28:12checks the box

00:28:13of the sticky component.

00:28:14I'm going to start

00:28:14with an almond cake,

00:28:15mango curd.

00:28:16I'm going to use

00:28:16fresh passion fruit seeds,

00:28:18fresh Meyer lemon.

00:28:19I'm going to do

00:28:19whipped creme fraiche

00:28:20and cinnamon vanilla milk jam.

00:28:22So, these are almond cake,

00:28:24and then once they come

00:28:24out of the oven,

00:28:25they're going to get soaked

00:28:25in a yuzu glaze

00:28:27for the sour.

00:28:29One hour remaining, Chefs!

00:28:34Okay.

00:28:35We're in the second round

00:28:36now of our skills challenge,

00:28:37but there's a different

00:28:38feeling in the kitchen

00:28:39right now.

00:28:40There's some nervousness.

00:28:42My hands are like,

00:28:44shake.

00:28:44I am too.

00:28:45I'm like, whew.

00:28:47You want some rum

00:28:48to come to nurse?

00:28:49Yeah.

00:28:50Oh, my God.

00:28:52I'm originally

00:28:52from the Dominican Republic.

00:28:54I'm getting inspired

00:28:55with Dominican flavors,

00:28:56and we use a lot

00:28:57the bitter orange.

00:28:58I have bitter and crunchy.

00:29:00So, for my dessert,

00:29:01I have a chocolate hazelnut cake

00:29:04topped with

00:29:05a bitter orange jelly

00:29:06and a bittersweet

00:29:08dark chocolate mousse.

00:29:10Garnish on top

00:29:11with hazelnut crunch.

00:29:13That's the gelatin

00:29:14in the room.

00:29:17So, what are you making,

00:29:18sister?

00:29:19I am making a eclairs.

00:29:23Okay.

00:29:24I want to make

00:29:25a mayor lemon curd filling

00:29:27topped with whipped cream,

00:29:28and on top of it

00:29:29is the honeycomb brittle.

00:29:31The crunchy part

00:29:31and the bitter comes

00:29:33from the honeycomb brittle.

00:29:35Growing up in the Philippines,

00:29:37I was very limited

00:29:38on how you create something,

00:29:41and that's the reason

00:29:42why I moved here.

00:29:42And now,

00:29:43they call me a pastry assassin

00:29:44because I have

00:29:45this creativity.

00:29:47I make desserts

00:29:48for high-end restaurants

00:29:49and Michelin star restaurants.

00:29:51So, I have the experience,

00:29:52I have the knowledge,

00:29:53but to be honest,

00:29:54I'm a bit nervous

00:29:56and intimidated.

00:29:57It is my first time

00:29:58to compete in a TV.

00:30:00Chefs, 30 minutes to go.

00:30:03Okay, time to test

00:30:05my honeycomb.

00:30:06Look at that.

00:30:11When I tasted it,

00:30:13it was like straight,

00:30:13like salt.

00:30:15I don't like my honeycomb.

00:30:18My honeycomb,

00:30:19I'm going to redo it.

00:30:20Two chefs will be eliminated

00:30:21at the end of this skills challenge.

00:30:23Ah!

00:30:26The pressure is on me now.

00:30:31Redoing the honeycomb,

00:30:32it gives me anxiety

00:30:33because this is the crunchiness

00:30:35and the bitterness flavor.

00:30:37How many more minutes left?

00:30:38I don't want to know.

00:30:40Chefs, you have 20 minutes left.

00:30:42Ah!

00:30:44There you go.

00:30:45Okay.

00:30:48Oh, man.

00:30:49I'm really hoping

00:30:50this is going to be sweet

00:30:51and toasted

00:30:51whatever it is you're making.

00:30:52It is, it is.

00:30:53Tell me about it, Julian.

00:30:54So I'm going to make

00:30:55a hazelnut petit gâteau.

00:30:56Those are petit gâteau's.

00:30:57Yeah.

00:30:58And here they are.

00:30:58It's kind of like,

00:30:59it's a fancier French word

00:31:00for like a cupcake almost,

00:31:01it looks like.

00:31:02I'm making a toasted

00:31:04hazelnut milk chocolate mousse

00:31:05with chocolate ganache

00:31:07in the center

00:31:07and a toasted hazelnut brownie.

00:31:11I got a lot going on.

00:31:12Stress level right now,

00:31:13zero to ten,

00:31:14what would you say?

00:31:15I would say probably

00:31:16like a six or seven.

00:31:17I'm not feeding

00:31:18a thousand people right now.

00:31:19Not yet.

00:31:20You're just going to be

00:31:21feeding two unbelievably

00:31:22talented judges

00:31:23that are complete masters

00:31:24in baking.

00:31:25Oh, no pressure.

00:31:26No pressure.

00:31:26All right, man.

00:31:27Good luck.

00:31:28How are you doing over there?

00:31:30I'm okay.

00:31:33I'm going to toast

00:31:34the sesame seeds

00:31:35as much as I can.

00:31:36I am a little bit

00:31:37of an adrenaline junkie.

00:31:38I took up trap shooting

00:31:41as a sport.

00:31:42Pull.

00:31:44Pull.

00:31:46It's truly similar

00:31:48to pastry making.

00:31:49I just have to be

00:31:51very quick to respond.

00:31:53I thrive in that type

00:31:54of environment.

00:31:56They actually call me

00:31:57Annie Oakley.

00:31:58I am the sharpshooter

00:31:59of pastry and clay.

00:32:03I decided to do

00:32:05a toasted sesame seed

00:32:07creme brulee

00:32:08with a toasted

00:32:09sesame seed

00:32:11sherbet cookie.

00:32:12I've made

00:32:13thousands of

00:32:14sherbet cookies.

00:32:15May the force be with us,

00:32:16right?

00:32:17Yeah.

00:32:21Five minutes, chefs.

00:32:22Are you serious?

00:32:23For my flavors

00:32:25and texture,

00:32:26I'm good with sticky.

00:32:28Because that's sticky.

00:32:30But I wish I would

00:32:31have brought more

00:32:32sour to the plate.

00:32:34I only have

00:32:34raspberry jam.

00:32:36I'll make sure I get

00:32:37enough sour on there.

00:32:39I really want to make

00:32:41this honeycomb work.

00:32:43I've got to say,

00:32:43the second group

00:32:44has had a little bit

00:32:45more of a difficult time,

00:32:46I think, as a whole

00:32:46than our first group did.

00:32:48And we've got a couple

00:32:48chefs right now

00:32:49that are really up against it.

00:32:52It did not set.

00:32:54This isn't good.

00:32:55My nomalok,

00:32:56it is not going to set up

00:32:57enough for me to pop it

00:32:58cleanly out of the

00:32:59mold.

00:32:59So now,

00:33:00it won't be a dome.

00:33:02Time check.

00:33:0290 seconds to go.

00:33:04Oh, boy.

00:33:05Panic and fear

00:33:06starts to set in.

00:33:07I just decided

00:33:08to do these little

00:33:09dollops on the plate,

00:33:10just enough so that

00:33:11there's enough nomalaka

00:33:12for each bite

00:33:13for the judges.

00:33:14Okay,

00:33:15we're going to do

00:33:15the cake next.

00:33:19Just have to

00:33:21pivot, pivot, pivot.

00:33:23I have to start

00:33:24building this little

00:33:25moat around my nomalaka

00:33:26to get it from

00:33:28spreading so much.

00:33:30Five,

00:33:31four,

00:33:31three,

00:33:32two,

00:33:34one.

00:33:34Time is up.

00:33:36Ooh,

00:33:37Lord have mercy.

00:33:39I look at my plate,

00:33:40it's missing a lot of colors.

00:33:42I don't know what happened.

00:33:43I just froze in there.

00:33:45Two more chefs

00:33:46are going to be going home.

00:33:48So, judges,

00:33:48please take into account

00:33:49flavor,

00:33:50execution,

00:33:51and technical difficulty.

00:33:53First up,

00:33:54it'll be Chef Caesar.

00:33:56Bitter

00:33:56and crunchy.

00:33:58What I made

00:33:59is a honeycomb,

00:34:00a mere lemon eclairs.

00:34:02There's an opportunity

00:34:02on this plate

00:34:03to be more visual,

00:34:05just to have

00:34:06a little more fun

00:34:07or color

00:34:08on the plate.

00:34:09It feels like

00:34:10you were like,

00:34:11I'm going to make honeycomb

00:34:12and then I'm going to

00:34:13make something else

00:34:14and put underneath it.

00:34:15It doesn't feel

00:34:17like it's part of the dish.

00:34:23I'm definitely

00:34:24getting the bitterness.

00:34:26Your honeycomb,

00:34:27you took it really far.

00:34:28That sugar is very dark,

00:34:30but it's not the bitter

00:34:31that I was looking for.

00:34:32I think it's just

00:34:33a little too much

00:34:33burnt sugar.

00:34:35And then your eclair

00:34:36has lost all of its body,

00:34:38you know,

00:34:39and it's really soft.

00:34:40So there's an imbalance

00:34:41in the dish

00:34:43of the softness

00:34:44to that bitter.

00:34:46The only bitter

00:34:47and crunchy

00:34:47that comes to me truly

00:34:49is the honeycomb.

00:34:50Yeah, not my favorite.

00:34:52All right,

00:34:53Chef Arletti.

00:34:54Today I made for you guys

00:34:56a orange chocolate

00:34:57hazelnut financier.

00:34:59I see some inconsistencies

00:35:01from one plate

00:35:02to the next

00:35:03and I would have preferred

00:35:04to have had it cleaner.

00:35:12I heard you crunch.

00:35:13You heard that.

00:35:14I heard you crunch.

00:35:16Yeah, really crunchy.

00:35:17And I think that

00:35:18because your mousse

00:35:19is so smooth,

00:35:20it just accentuated

00:35:21that crunch.

00:35:23Really bringing

00:35:23the kumquat in

00:35:24works so well

00:35:25because it heightened

00:35:26the chocolate,

00:35:27but then the chocolate

00:35:28still is bitter

00:35:29in a great way.

00:35:33Chef Chris.

00:35:35I made an almond cake

00:35:37soaked in citrus

00:35:38with a cinnamon

00:35:39and vanilla milk jam.

00:35:41I love the colors.

00:35:43It already screams

00:35:44to me sticky.

00:35:45Mm-hmm.

00:35:49This cake

00:35:50is phenomenal.

00:35:52Thank you very much.

00:35:53I'm getting stickiness

00:35:54from the milk jam

00:35:55on the bottom.

00:35:56I'm not getting

00:35:56as much sour.

00:35:59I wish you would have

00:36:00had more of that component,

00:36:02the sour for me,

00:36:03in there.

00:36:03Everything else

00:36:04is so well refined.

00:36:07We're going to move on

00:36:08now to Chef Lashida.

00:36:09I did a play

00:36:11on Rocky Road.

00:36:12You know what I love

00:36:13about this is that

00:36:14it just seems to be

00:36:15very non-traditional.

00:36:17It's like a salad.

00:36:22The marshmallow cream

00:36:23stuck to the plate,

00:36:25stuck to my spoon,

00:36:26stuck to my teeth.

00:36:27It's very sticky

00:36:27and it's great.

00:36:29But it's not sour

00:36:31at all.

00:36:33Chocolate cake

00:36:33is going to be the hero.

00:36:35I did like the sourness

00:36:36that was hidden

00:36:37inside the raspberries.

00:36:38Just if I didn't look for it,

00:36:40we wouldn't have found it,

00:36:41right?

00:36:42And so bringing more

00:36:44of that sour into the plate

00:36:45would have brought

00:36:46this together.

00:36:47Being the queen

00:36:48of flavor literally

00:36:49means I'm bringing

00:36:50the flavor.

00:36:51And if I do lose

00:36:52a flavor,

00:36:53that would suck.

00:36:55Hi, Chef Aurelio.

00:36:58I chose to do

00:36:59a creme brulee.

00:37:01I also made

00:37:01a shortbread cookie.

00:37:02I love creme brulee

00:37:04and I love it

00:37:04when it's a complete

00:37:05shard of glass

00:37:07and I'm seeing

00:37:07a little bit

00:37:08of spotting here.

00:37:09I love that you

00:37:10gave us utensils.

00:37:11I just want to get

00:37:12in the, you know,

00:37:13really, ah!

00:37:19It is brulee,

00:37:21which brings

00:37:21a toasty element.

00:37:22I'm getting toasty

00:37:23perfection in the cookie.

00:37:25This is a sweet dish.

00:37:26The sesame

00:37:27almost reads toasty

00:37:29as well.

00:37:31All right,

00:37:32Chef Julian.

00:37:33I made chocolate

00:37:34toasted hazelnut mousse

00:37:35with a brownie.

00:37:37Look at that.

00:37:38I've never seen

00:37:38a brownie that thin.

00:37:39I like the sheen

00:37:40that's on the outside

00:37:41of your chocolate here.

00:37:42This looks really nice.

00:37:48Sweet.

00:37:49It's like a really

00:37:50textural milkshake

00:37:51almost.

00:37:51It's just so rich

00:37:52and chocolatey

00:37:53and yummy.

00:37:53It's not reading toasty.

00:37:55Okay.

00:37:55It's one-dimensional

00:37:56for me

00:37:57and chocolate

00:37:58is leading the way.

00:37:59Toasty hazelnut

00:38:00does not.

00:38:01Okay.

00:38:03All right,

00:38:04Chef Juan.

00:38:05I did

00:38:06the caramel macchiato

00:38:07style dessert.

00:38:08We have a chocolate

00:38:09sponge.

00:38:09Then we have

00:38:10a coffee mousse.

00:38:11And then in the middle

00:38:12my arequipe.

00:38:13It really looks like

00:38:15you're looking at a liquid

00:38:16say sitting on top

00:38:17of a cappuccino.

00:38:19Thank you so much.

00:38:25One word.

00:38:27Luscious.

00:38:28That is the sexiest way

00:38:29to describe smooth.

00:38:31It's clouds

00:38:32of the arequipe

00:38:33and that luscious mousse

00:38:34which brings us

00:38:35right to the salt.

00:38:36You salted it

00:38:37to perfection.

00:38:38I got no notes.

00:38:39Thank you so much.

00:38:46All right,

00:38:46Chef Molly.

00:38:47I went with

00:38:48a miso caramel

00:38:49na malaka

00:38:50with a banana cake.

00:38:51This is reckless.

00:38:54It's like you got

00:38:55this dam

00:38:56of stuff

00:38:57you know,

00:38:58holding back

00:38:59this like flood

00:39:00and you can see it.

00:39:00It just wants to go.

00:39:02It's so badly.

00:39:02It wants to run out.

00:39:03It just wants to go.

00:39:03I love the tension.

00:39:05Good.

00:39:11Really, really good.

00:39:13It's a swirl

00:39:13of smoothness.

00:39:15Good.

00:39:15The way that you've

00:39:16used the salt in here,

00:39:18it's not gratuitous.

00:39:19It's wrapped up

00:39:20in bananas.

00:39:21It's wrapped up

00:39:22in na malaka

00:39:23and it's also

00:39:23really smooth.

00:39:24You've really

00:39:25met this challenge.

00:39:27I am feeling

00:39:27incredibly relieved.

00:39:29It's time now

00:39:29to input your scores.

00:39:31Why do I feel like

00:39:32we have the hardest one?

00:39:34I'm nervous,

00:39:35of course,

00:39:35because two people

00:39:36will be going home

00:39:38from this challenge.

00:39:46Chefs,

00:39:46the judges were impressed

00:39:47with many

00:39:48of your first efforts.

00:39:5020 would be

00:39:51a perfect score,

00:39:53so let's see

00:39:53which chef

00:39:54made the top dessert

00:39:55in this skills challenge.

00:40:00Oh.

00:40:11Congratulations, Molly.

00:40:13You'll be moving

00:40:13on to the master challenge.

00:40:16Let's see who else

00:40:16will be in the master

00:40:17challenge with you.

00:40:26That's Juan,

00:40:28Chris,

00:40:29Arleti,

00:40:30and Aurelia.

00:40:31We'll be continuing

00:40:32on in this competition

00:40:33as well.

00:40:41Julian,

00:40:42Lashita,

00:40:43Caesar,

00:40:44you, of course,

00:40:45are in the bottom three.

00:40:47If you are ranked

00:40:48seventh or eighth,

00:40:50that means

00:40:51you've been eliminated.

00:41:10Julian,

00:41:11you made it through.

00:41:14Caesar,

00:41:14Lashita,

00:41:15sadly,

00:41:16you won't be continuing

00:41:16on to the master challenge.

00:41:18Please say your goodbyes.

00:41:20Bye.

00:41:22Good luck, everyone.

00:41:24It was an experience,

00:41:25and I would never

00:41:26change it

00:41:27for anything else.

00:41:28It's not the first

00:41:29competition I've lost,

00:41:30and I know

00:41:32what I'm capable

00:41:32of doing.

00:41:33It's just this time,

00:41:34I didn't hit the mark.

00:41:38Congratulations, chefs.

00:41:39You'll be continuing

00:41:40on in the master challenge.

00:41:42But,

00:41:43to stay in the competition,

00:41:45you're going to have

00:41:46to out-bake

00:41:47all the surviving chefs.

00:41:52I made that

00:41:53top 12 spot.

00:41:54Ooh.

00:41:55I'm amongst

00:41:56some of the best pastry chefs

00:41:57in the world.

00:41:58I'm feeling

00:41:59a lot of, like,

00:42:00anticipation nerves.

00:42:03Chefs,

00:42:04let's take another look

00:42:05at the rankings so far.

00:42:10Those of you

00:42:11near the bottom

00:42:12will need to make up

00:42:12a lot of ground

00:42:13in the master challenge

00:42:14because it's your

00:42:16total score for today

00:42:18that will determine

00:42:19if you move on

00:42:20in this competition.

00:42:22And like before,

00:42:24this challenge

00:42:25is also

00:42:26a double elimination.

00:42:30What?

00:42:31Oh, my God.

00:42:33Oh, my God.

00:42:34I wasn't expecting

00:42:35that one.

00:42:36This is an elimination.

00:42:37Oh, my God.

00:42:38Those of you

00:42:39at the top

00:42:39of the leaderboard,

00:42:40don't get too comfortable

00:42:41because every chef below you

00:42:42is going to be

00:42:43upping their game

00:42:44trying to knock you

00:42:45off the board.

00:42:46This is wild

00:42:47to see how cutthroat

00:42:48this is.

00:42:49One bad bake

00:42:50and it just sends you home.

00:42:52As chefs,

00:42:54you can't help

00:42:55but be inspired

00:42:56by your past,

00:42:57the influences

00:42:58that made you

00:42:59the bakers you are today.

00:43:00So for your master challenge,

00:43:02you'll prepare

00:43:03a perfectly executed dessert

00:43:04that draws upon

00:43:05a key moment

00:43:06or defining event

00:43:08in your life.

00:43:09So ask yourself,

00:43:11do you have a story

00:43:12to tell?

00:43:12And can you tell

00:43:13that story

00:43:14on a plate?

00:43:17Chefs,

00:43:18you have two hours

00:43:19to translate

00:43:20your unique personal story

00:43:22into a spectacular dessert

00:43:24and that time starts

00:43:28now.

00:43:36Behind, behind.

00:43:37Yep.

00:43:38More.

00:43:42The leaderboard

00:43:43is super scary.

00:43:44It's ridiculous.

00:43:45It's just hovering

00:43:46over us

00:43:46like an all-seeing eye.

00:43:49On the leaderboard,

00:43:50I'm number eight

00:43:51and I want to be

00:43:51in that top six.

00:43:53This is high stakes.

00:43:54There's a lot of pressure.

00:43:56I am a pastry consultant.

00:43:58I own a pastry case

00:43:59in Chicago.

00:44:01It is a global

00:44:03consulting pastry company.

00:44:05I do the menus,

00:44:06media, mentoring

00:44:07and I'm known

00:44:08for my key lime pie.

00:44:10So I am going

00:44:11to be making

00:44:12my key lime pie,

00:44:13my famous pie.

00:44:15It is going to be made

00:44:16with a homemade

00:44:17graham cracker crust.

00:44:18There's a key lime

00:44:19custard filling,

00:44:20Italian meringue

00:44:21that's torched on top

00:44:22and then a honey tuile

00:44:25to kind of emulate

00:44:26some coral

00:44:27and give it some color.

00:44:28And there's going

00:44:28to be piped meringue

00:44:29and some gold leaf

00:44:30on top.

00:44:31You know,

00:44:31it's a very bright

00:44:32and light dessert

00:44:33and it just kind of

00:44:34describes who I am.

00:44:36All right.

00:44:40One, two, three.

00:44:41One, two, three.

00:44:42On your left.

00:44:43On your left.

00:44:43Wait, you're right.

00:44:44Sorry.

00:44:44My bad.

00:44:47Julianne,

00:44:48it's tough, right?

00:44:49Nice.

00:44:50Yeah, it's a little,

00:44:51it's a little crazy.

00:44:52I'm just one point

00:44:54away from Mali.

00:44:55That gets a fire in me

00:44:56to continue pushing harder.

00:44:59$50,000 on the line.

00:45:01So, of course,

00:45:02I want that price.

00:45:04I'm going to make

00:45:05a tropical

00:45:06and coconut fruit tart.

00:45:07I need to make it unique

00:45:09and also something

00:45:10that represents me.

00:45:10So, in this dessert,

00:45:11I'm using Mongo Mongo.

00:45:13So, Mongo Mongo

00:45:14is a fruit jam

00:45:15and I'm from Colombia.

00:45:16In my pot,

00:45:17I have banana,

00:45:19pineapple,

00:45:19and mango.

00:45:21So, I'm going to start

00:45:22with a tart sable.

00:45:23Then we're going to have

00:45:24a crunchy coconut streusel

00:45:27and then a cake

00:45:28soaked with a coconut

00:45:29and liquid.

00:45:30And on top of that,

00:45:31we're going to put Mongo Mongo.

00:45:33On the top,

00:45:33I'm going to be piping

00:45:34a mascarpone cream

00:45:35in the shape of a flower.

00:45:37My dad is a doctor

00:45:38and he was expected

00:45:40from us

00:45:40to just follow his steps.

00:45:42I went to medical school

00:45:44and there was a moment

00:45:45that I was just like,

00:45:46this is not what I want.

00:45:48This is not what's

00:45:49going to make me happy.

00:45:51It took them a while

00:45:52to really understand it,

00:45:54but then I moved to the U.S.,

00:45:56started studying pastry

00:45:57in Chicago,

00:45:58learning from the best chefs

00:46:00and following my dream.

00:46:04I admire Juan so much.

00:46:06He's one of my favorite chefs

00:46:08to follow his work

00:46:10on social media

00:46:11and everything.

00:46:13I'm very inspired

00:46:14by a lot of things he does.

00:46:15so it's so nice

00:46:16to be in the same competition

00:46:17with him.

00:46:18It's crazy.

00:46:19It's crazy.

00:46:21Florencia.

00:46:21Oh, hello, Jesse.

00:46:22How are you?

00:46:23I'm good.

00:46:24I bet you're feeling pretty good.

00:46:25Top five on the leaderboard

00:46:26over there.

00:46:27That feels good,

00:46:28but, you know,

00:46:29everything can change

00:46:29in a second.

00:46:30It can.

00:46:30So I'm curious

00:46:31as to what you're making here.

00:46:32Kind of paying homenage

00:46:33to my mom

00:46:35and, you know,

00:46:36the flavors that we used

00:46:37to have on Sundays

00:46:38around the house.

00:46:39I'm making genoise,

00:46:41which is going to be layered

00:46:42with dark chocolate mousse

00:46:43dulce de leche

00:46:44and Italian cherries

00:46:46with some pink ribbons.

00:46:48She died a few years ago

00:46:50of cancer.

00:46:51She was an inspiration

00:46:53for sure.

00:46:54Yeah.

00:46:55Big inspiration.

00:46:57Well, I'm sure

00:46:57she's looking down

00:46:58on you now.

00:46:59So proud.

00:47:00The success you're having

00:47:01early on.

00:47:02And this is such a beautiful way.

00:47:03It's a beautiful way

00:47:04to honor her.

00:47:04Yeah, for sure.

00:47:05And her memory as well.

00:47:06For sure, you know.

00:47:08Trying.

00:47:09Oh, listen,

00:47:09I can tell.

00:47:10You put your heart into it.

00:47:11You can see that

00:47:12when you bake.

00:47:12Thank you so much.

00:47:13It's a really beautiful

00:47:13thing to see.

00:47:15Okay, Florencia.

00:47:15Good luck.

00:47:20Beautiful cake.

00:47:24Spongy, moist.

00:47:27I'm at the top

00:47:28of the leaderboard.

00:47:29And I want to stay there.

00:47:31You know,

00:47:31I'm going to do

00:47:32everything it takes.

00:47:34What are you making?

00:47:35A fraisier.

00:47:36Fraisier like a

00:47:37strawberry shortcake.

00:47:38Beautiful.

00:47:40On spring baking

00:47:41championships three years

00:47:42ago, I made this.

00:47:43Yeah.

00:47:44And I won that challenge.

00:47:46Floss.

00:47:48So I was like,

00:47:48okay, this one is a

00:47:49it's a winner cake.

00:47:51That's why I have to redo it.

00:47:52A fraisier

00:47:54is the favorite cake

00:47:55of my mom.

00:47:56And I always do this

00:47:57for Mother's Day

00:47:58for all the mothers

00:47:59as well.

00:48:00So my cake

00:48:01looks amazing.

00:48:02I'm going to suck it

00:48:04right now.

00:48:04In this fraisier,

00:48:06I have two layers

00:48:07of almond sponge cake.

00:48:11In between,

00:48:12I have fresh strawberries

00:48:13and then I also

00:48:14have a vanilla muslin.

00:48:17Hoppala.

00:48:18It's good.

00:48:19Second layer of cake.

00:48:21Now let's put back

00:48:22some cream on the top.

00:48:24And to decorate,

00:48:25I am piping vanilla

00:48:27mascarpone whipped cream.

00:48:29And then in the middle,

00:48:30I have like a hibiscus

00:48:32jelly with like a

00:48:34very thin layer

00:48:34of strawberry

00:48:35and chocolate hot.

00:48:37That's a big love story

00:48:39with this cake.

00:48:40It's insane

00:48:41that we've already

00:48:42lost four.

00:48:43It's also even more insane

00:48:44that I'm at the bottom.

00:48:45So I got to do something

00:48:47to bring myself

00:48:48away from there.

00:48:50It's great to have

00:48:51a good comeback story.

00:48:53So I'm going to create

00:48:54a s'mores dessert.

00:48:56You know,

00:48:56me and my kids

00:48:57and my wife,

00:48:57we go camping

00:48:58all the time.

00:48:59Every time we go,

00:49:00the first thing we get

00:49:00to the grocery store,

00:49:01they're like,

00:49:01are we getting marshmallows

00:49:02to do s'mores?

00:49:05For my dessert,

00:49:05I'm making

00:49:06a double sweet cake.

00:49:07We're going to have

00:49:08chocolate ganache

00:49:09in the center,

00:49:10graham cracker clusters.

00:49:12We're going to roll it up

00:49:12together like a roulade,

00:49:14put some marshmallow

00:49:15on the outside,

00:49:15toast it up,

00:49:16and put some chocolate bark

00:49:17and chocolate mushrooms.

00:49:18So it looks like a log.

00:49:20Chocolate mushrooms.

00:49:21I am spraying

00:49:22the cocoa butter

00:49:23to give it kind of

00:49:24like when I flip it over,

00:49:25it's going to have

00:49:26like a more organic look

00:49:28and then I'll unmold it

00:49:29and then I'll have

00:49:30the top of my mushrooms

00:49:31all set.

00:49:41Okay.

00:49:43All right, Aurelia,

00:49:44I'm staring at the leaderboard

00:49:45right over your head.

00:49:46Don't look at it.

00:49:47And you're one point.

00:49:48That's what separates you

00:49:49from the bottom

00:49:50of this leaderboard.

00:49:51I need to nail this.

00:49:53Yes.

00:49:54That's totally it.

00:49:55One of my favorite

00:49:56ingredients is apples.

00:49:58So I'm making a charlotte

00:49:59with apples.

00:50:00So I wanted to incorporate

00:50:02my career,

00:50:04which is French pastry,

00:50:05with a flavor profile

00:50:06that I really, really love.

00:50:08A charlotte is a sponge cake

00:50:12and it's filled with a cream.

00:50:14I'm going to add some

00:50:16of those apples on the top.

00:50:18My plan to decorate this

00:50:19is to do some piping

00:50:21with my mousseline cream

00:50:22around the sides.

00:50:23I'm going to top it off

00:50:25with some more

00:50:26of the caramelized apples

00:50:27and a little bit

00:50:29of gold leaf.

00:50:30I love it.

00:50:31Can't wait to see how it goes.

00:50:34Rochelle, we are like

00:50:35the bottom three.

00:50:37Yeah.

00:50:37So we got to kill it

00:50:38with this dessert.

00:50:39Yeah.

00:50:40I'm going to do what I do,

00:50:41you know?

00:50:43What really makes me unique

00:50:44is using different ingredients

00:50:45in different ways.

00:50:46I'm going to make

00:50:47a bananas foster tort

00:50:50with four layers

00:50:51of brown butter cake.

00:50:52In between,

00:50:53it's going to be

00:50:54a caramelized banana

00:50:55buttercream.

00:50:56Smells so good.

00:50:58I wish there was

00:50:58smell-o-vision, guys.

00:50:59I'm doing a black cocoa crunch

00:51:01on the outside.

00:51:02I'm trying to make

00:51:03a chocolate flour

00:51:04and then I'm going to do

00:51:05a bruleed banana on top.

00:51:07The way I make buttercream

00:51:08is a little weird.

00:51:09It's incorporating

00:51:1050% butter and 50% jam

00:51:12or lemon curd

00:51:13or something like that.

00:51:14So this is a jam

00:51:16out of the praline banana.

00:51:18It's something I kind of created

00:51:20to add more intense flavor

00:51:22and sweetness

00:51:23without adding additional sugar.

00:51:2690 minutes left.

00:51:28Heard.

00:51:2890 minutes.

00:51:29And there goes the clock.

00:51:3090 minutes.

00:51:31Oh, my God.

00:51:33Okay.

00:51:35I'm pretty happy

00:51:36with how everything came out.

00:51:38Now I just got to

00:51:39put it all together.

00:51:40I should be good to go.

00:51:47Oh, my God.

00:51:51That was a disaster.

00:52:05It is crazy right now.

00:52:10I'm at the bottom

00:52:11of the leaderboard,

00:52:12so I'm feeling extra pressure.

00:52:18Let's see if we could piece

00:52:19this together.

00:52:23It's not ideal,

00:52:26but it's not the end

00:52:27of the world.

00:52:32It could still be rolled.

00:52:33It's still salvageable.

00:52:40Julian, what happened?

00:52:41When I went to get off

00:52:42the sheet pan,

00:52:43it was still a little bit

00:52:44too warm,

00:52:45and it fell apart,

00:52:46but I put the puzzle pieces

00:52:47back together.

00:52:48When I roll it,

00:52:49I have to make sure

00:52:50we roll it tight.

00:52:51Yeah, we don't have

00:52:52a ton of time left now.

00:52:53Yeah.

00:52:54Now we just got to

00:52:54make it happen.

00:52:56This is a very,

00:52:57very important role.

00:53:00I'm feeling a little bit

00:53:03rushed, stressed,

00:53:04but we're pushing through.

00:53:08It's all in one piece.

00:53:09We're good to go.

00:53:12In a competition like this,

00:53:13everyone wants to bring

00:53:14their A game.

00:53:15We just saw four people

00:53:16eliminated right off the bat,

00:53:17and we're not messing around.

00:53:20I'm doing one of my first

00:53:22desserts that I learned

00:53:22how to make when I was

00:53:23working for my mentor.

00:53:24It's like a layered

00:53:26chocolate hazelnut bar.

00:53:28It starts with a layer

00:53:29of milk chocolate

00:53:30and hazelnut crunch

00:53:32at the bottom,

00:53:33followed by chocolate cake.

00:53:35On top of that,

00:53:35a milk chocolate

00:53:36and toasted hazelnut mousse,

00:53:38and top off the bar

00:53:39with a cherry jam.

00:53:40I'm making a cherry chantilly

00:53:42that's going to be

00:53:43gracing the top.

00:53:44I'm going to top it off

00:53:45with gold chocolate vines

00:53:46and some chocolate feathers.

00:53:49Beautiful, Chef.

00:53:50Those look awesome.

00:53:52Look at you, girl.

00:53:53I know.

00:53:54Crazy.

00:53:55I'm at the top.

00:53:56The pressure's on

00:53:57even more than ever.

00:54:00I can't let it slip,

00:54:01but I also can't let it

00:54:02get in my head too much.

00:54:02I just need to do

00:54:03what I do best.

00:54:04Ah!

00:54:05It's me.

00:54:05I'm the person

00:54:06making the mess.

00:54:09Always.

00:54:10It's always me.

00:54:12Uh-oh.

00:54:13Oh, man.

00:54:14That's my pistachios.

00:54:16Burnt.

00:54:18I need to re-toast

00:54:19all of my pistachios.

00:54:23I chose this dish

00:54:24because it's something

00:54:25that I'm incredibly proud of.

00:54:27I'm making a white chocolate

00:54:29pistachio gateau.

00:54:30A gateau is just a layered cake.

00:54:32This is a pan de gin,

00:54:34similar to like a pound cake,

00:54:36but it's like a French-style

00:54:37pound cake.

00:54:38It comes from a region

00:54:39where they didn't have

00:54:40a ton of butter

00:54:40to make cake

00:54:41a long, long time ago.

00:54:42They used almond paste

00:54:44instead of butter

00:54:45as the fat,

00:54:46so I used pistachio

00:54:47instead of almond.

00:54:48My dessert will start

00:54:49with a pistachio

00:54:50pan de gin

00:54:51and then white chocolate

00:54:53mousse

00:54:53topped with

00:54:55an apricot gelée,

00:54:56and then it will be finished

00:54:57with a pistachio

00:54:58chantilly,

00:55:00raspberries,

00:55:00and raspberry fluid gel.

00:55:02Oh, my gosh.

00:55:03Again.

00:55:03This is crazy.

00:55:05I did it twice.

00:55:06That's me

00:55:07for you.

00:55:09I am chaos

00:55:10all the time.

00:55:12That's right.

00:55:12We're going to get there.

00:55:17Hey, Arletti.

00:55:18I cannot wait

00:55:19to see what you guys

00:55:20are going to be making.

00:55:21I'm trying to go back

00:55:22with my childhood,

00:55:23when I grew up

00:55:23with all these wonderful

00:55:24fresh fruits and ingredients.

00:55:26I'm going to make

00:55:27a tropical tart

00:55:28composed of

00:55:29a citrus sabli

00:55:31followed by

00:55:32a passion fruit cremou

00:55:33topped with

00:55:34a mango compote,

00:55:36a coconut lime

00:55:37whipped ganache

00:55:38with a sponge sugar

00:55:40and toasted coconut.

00:55:42Like, I was little,

00:55:43I used to climb

00:55:44the mango trees.

00:55:45The Dominican Republic

00:55:46has so many different mangoes.

00:55:47Just in our backyard,

00:55:49we have over

00:55:50five different varieties.

00:55:52We had

00:55:52cachiman,

00:55:53bullita,

00:55:53huevoetoro.

00:55:55Did you say

00:55:55huevoetoro, girl?

00:55:56Huevoetoro, papi.

00:55:57That's so good.

00:55:58That's my favorite.

00:55:59Yes.

00:56:00What are you working on?

00:56:02I'm making a guava filling.

00:56:03So we're both going

00:56:04pretty tropical.

00:56:05Absolutely.

00:56:07So I'm making this.

00:56:08It's a napoleon,

00:56:09but it's not a napoleon,

00:56:10and I'm making

00:56:11a bunch of layers in there.

00:56:12I'm actually putting layers

00:56:13of every single thing

00:56:14I ever remember

00:56:15that is close to me

00:56:17before I left Cuba.

00:56:18I'm going to have

00:56:19this beautiful layer

00:56:20of coconut mousse

00:56:21and then a sponge cake,

00:56:23and then I'm going to have

00:56:24some guava filling.

00:56:25On the top,

00:56:26I'm going to do

00:56:27a bliss puff pastry.

00:56:29A bliss puff

00:56:30is an expedited puff pastry.

00:56:31Basically what you do

00:56:32is you make

00:56:33a very buttery tart dough

00:56:35and you create layers

00:56:37of air in between it

00:56:38by chilling the dough

00:56:39and folding it.

00:56:40That's actually

00:56:41the only pastry

00:56:42I ever did in Cuba,

00:56:44and I had to work with it

00:56:45at 12 o'clock at night

00:56:46because it was

00:56:47when it was cold.

00:56:48As a boy coming from Cuba,

00:56:50I've never thought

00:56:51that I would be doing

00:56:53the things that I'm doing today.

00:56:54And now here I am.

00:56:55Look at this kitchen.

00:56:56I mean, this is a story.

00:56:59The last 12 years,

00:57:00I have invested everything

00:57:01I have, everything,

00:57:04into my pastry shop.

00:57:06This is feelings and emotions,

00:57:08so here you go.

00:57:09We have our breakfast pastries

00:57:11over there,

00:57:12and we have our macarons

00:57:13over here

00:57:13and our beautiful desserts

00:57:14over there.

00:57:15We're very proud

00:57:16of being eclectic.

00:57:17We have my clothes

00:57:19hanging in there,

00:57:20just like you see in Havana.

00:57:22That's what we do.

00:57:23We have murals

00:57:25painted by my brother.

00:57:26We're very proud of that.

00:57:27Let's go to the back.

00:57:30Voila.

00:57:32It's a huge space.

00:57:34We have our lamination

00:57:35over there.

00:57:36We have our desserts

00:57:37over there.

00:57:38We have our bread area making,

00:57:39and then we have

00:57:41our macaron area

00:57:42over there.

00:57:43This is the first

00:57:44macaron I ever tried.

00:57:45It's passion fruit,

00:57:47buttercream

00:57:48with pineapple filling.

00:57:49All our macarons

00:57:51have two fillings.

00:57:52When I win this competition,

00:57:54it will be a dream come true,

00:57:55and that money

00:57:56is going to go straight

00:57:57into my business

00:57:58and my amazing team

00:58:00of chefs and pastry chefs.

00:58:02That does an amazing job.

00:58:03I want to make sure

00:58:04that we make it,

00:58:05you know,

00:58:05out of these

00:58:06harsh economic times.

00:58:08Now to put my guava.

00:58:11That's my last layer

00:58:12of my mousse.

00:58:14In order for my dessert

00:58:16to completely set up,

00:58:17I have to put it

00:58:17in the glass chiller,

00:58:18and it has to be in there

00:58:19undisturbed

00:58:20until almost the very

00:58:22end of the challenge.

00:58:2430 minutes, chefs.

00:58:2630 minutes.

00:58:27Okay, 30 minutes.

00:58:29Okay, okay.

00:58:30Let's do it.

00:58:31The mangoes are still

00:58:32not all the way ripe.

00:58:33I'm finding myself

00:58:34adding more sugar,

00:58:35so I'm trying to, like,

00:58:35compensate a little bit.

00:58:39You're good?

00:58:39You guys good?

00:58:40Good, how are you doing?

00:58:41Yeah, good.

00:58:42Just chilling around.

00:58:43This guy doesn't even

00:58:44break a sweat.

00:58:44I know, he's not even sweating.

00:58:46You know, living the dream.

00:58:49Chris, what are we trying

00:58:50to evoke with this,

00:58:50and what do you make?

00:58:51Growing up,

00:58:52every Sunday,

00:58:52I would go to

00:58:53the same donut shop,

00:58:54would always get

00:58:55a blueberry lemon

00:58:56filled donut.

00:58:57And if I was a good kid,

00:58:59they would split it

00:59:00and then fill it

00:59:00with the vanilla ice cream

00:59:01as well.

00:59:02So I'm making a chiffon cake

00:59:03and then doing

00:59:04a blueberry thyme jam,

00:59:06lemon curd,

00:59:07blueberry almond clusters,

00:59:09some blueberry powder

00:59:10chocolate decor.

00:59:11That sounds delicious.

00:59:12This is not your first rodeo.

00:59:13Yeah.

00:59:14Have you ever won

00:59:15a competition before?

00:59:16I have not,

00:59:16but thanks for letting me know.

00:59:18I've made it to the semifinals,

00:59:20or I've made it to the finals,

00:59:21and I've always just

00:59:22come up a little bit short.

00:59:23Well, I happen to know

00:59:24of a competition

00:59:25where you can take away

00:59:26$50,000

00:59:27in a big gold medal.

00:59:30Is that why you guys

00:59:30put me back here

00:59:31to motivate me?

00:59:32This could be it, man.

00:59:33I'm excited for you.

00:59:34See what you do.

00:59:35So I'm going to take

00:59:36some white chocolate,

00:59:37I'm going to dust

00:59:38some blueberry powder on it,

00:59:41and then I'm going to

00:59:41press it in between

00:59:42two acetate sheets

00:59:43and kind of curl them up.

00:59:44So this is going to be

00:59:45chocolate decor.

00:59:47So I just want to get this

00:59:48in this sphere here,

00:59:51so I have some movement.

00:59:52I'm going to set this

00:59:53in the fridge.

00:59:57Just 15 minutes

00:59:58remaining now.

01:00:02All right,

01:00:03I'm going to just

01:00:03remove the circle right now.

01:00:05Hop.

01:00:06Everything looks good behind.

01:00:08Hop.

01:00:12Two more chefs

01:00:14will be leaving

01:00:14this kitchen.

01:00:16I'm fourth place right now,

01:00:17but the truth is

01:00:18you never know

01:00:19what the others

01:00:20are going to do.

01:00:25It's not going to work.

01:00:27Like, when I un-mold it,

01:00:28it's going to...

01:00:28I'm afraid it's going to run.

01:00:31This thing expanded on me,

01:00:33and it just didn't have

01:00:34enough time to set,

01:00:35so now I'm not going

01:00:38to be able to un-mold it.

01:00:39So, like, if I take it

01:00:41out of here,

01:00:41it's going to break.

01:00:45I'm going to just

01:00:46transfer it

01:00:47whatever I can.

01:00:48I'm going to

01:00:49do my best

01:00:51to get

01:00:52whatever is in here

01:00:53in there.

01:00:57Oh, it's so sad

01:00:59because all the components

01:01:00are so good.

01:01:03I'm, like,

01:01:04really

01:01:06broken.

01:01:08Oh, my goodness.

01:01:09Oh, my goodness.

01:01:12This wasn't supposed

01:01:14to be in a love band.

01:01:15It's horrible.

01:01:16This is the biggest

01:01:18embarrassment.

01:01:22Oh.

01:01:26This is literally

01:01:28a nightmare.

01:01:34I just want to leave.

01:01:37Like, seriously,

01:01:38I just want to walk away.

01:01:52I feel that I have

01:01:54to push through.

01:01:55The flavors are there.

01:01:56The textures are there.

01:01:58Um, just not the way

01:01:59I wanted to present it

01:02:00for sure.

01:02:02At least I have

01:02:03something to share.

01:02:05I'm just going to tell

01:02:06my story.

01:02:07And my story

01:02:08is about struggle.

01:02:10Just the fact that

01:02:11that fit in there

01:02:12perfectly is

01:02:12blowing my mind.

01:02:14But it's about

01:02:14making it

01:02:16through the struggle.

01:02:19Five minutes left, chefs.

01:02:21I can't wait

01:02:22to much exercise

01:02:22right now.

01:02:25These chefs,

01:02:26they're really

01:02:27stressing out.

01:02:28Yeah, yeah, yeah.

01:02:30There are two chefs

01:02:31going home.

01:02:31The chefs ranked

01:02:3211 and 12

01:02:33at the end

01:02:34of this master challenge

01:02:35are the ones

01:02:36that are going to be

01:02:36leaving this kitchen.

01:02:42I feel very stressed

01:02:44right now.

01:02:45My mom would

01:02:46finish this cake

01:02:47in one sitting,

01:02:49literally.

01:02:49Chefs, you have

01:02:50two minutes left.

01:02:51Damn.

01:02:55This garnishing here

01:02:56with a little bit

01:02:57of pistachio and chili.

01:03:04I'm really focusing

01:03:05on the details

01:03:06and the technique.

01:03:13Five, four, three,

01:03:16two, one.

01:03:19Thank you, chefs.

01:03:23Good job, everybody.

01:03:24You can all head

01:03:26to the back kitchen

01:03:27until you're called

01:03:27in to present

01:03:28your desserts.

01:03:29Good job, good job.

01:03:31Good job.

01:03:36Mr. Goldman,

01:03:37Ms. Yard,

01:03:38you've each got

01:03:3915 points to award,

01:03:41and we're going

01:03:41to say goodbye

01:03:42to the two chefs

01:03:43who have the lowest

01:03:43cumulative scores.

01:03:45Let's welcome back

01:03:46Chef Molly.

01:03:48Yay!

01:03:49Yay, Molly!

01:03:50Let's go, lady.

01:03:54What I made for you

01:03:55is a pistachio

01:03:57raspberry gâteau.

01:03:59Chef Molly,

01:04:00do you think this dessert

01:04:00can keep you

01:04:01in the number one spot?

01:04:02I sure hope it can.

01:04:04I was kind of excited

01:04:06about your moniker

01:04:08of just, you know,

01:04:10absolute recklessness,

01:04:11and this is not reckless.

01:04:15Yeah.

01:04:15Every cut,

01:04:17every line

01:04:18is just uniform perfection.

01:04:22It looks great.

01:04:23Thank you so much.

01:04:24All right.

01:04:24I think it's time

01:04:25to give it a taste.

01:04:25Let's do it.

01:04:27It's really pretty.

01:04:29Clean.

01:04:30We'll start

01:04:30from the bottom up.

01:04:31Pistachio pandejean.

01:04:32On the inside

01:04:33is a little crunchy layer

01:04:34of dehydrated strawberries,

01:04:36pistachios,

01:04:37and white chocolate.

01:04:38And then on top of that

01:04:39is a white chocolate mousse

01:04:40finished with

01:04:41an apricot gelée.

01:04:43And then on the very top

01:04:44you have pistachio chantilly,

01:04:46fresh raspberries,

01:04:47raspberry fluid dough,

01:04:48and then a little

01:04:49chocolate garnish.

01:04:53It's a very impressive dessert.

01:04:55It's very well done.

01:04:59The pandejean,

01:05:00I'm going to start

01:05:00there on the bottom.

01:05:01I really enjoyed

01:05:02the pistachio in there.

01:05:04Smart choice

01:05:05with the creams.

01:05:06Having the nuts

01:05:06on the top

01:05:07really added that texture.

01:05:09I think this pandejean,

01:05:11it's a little dry,

01:05:12but it works with this.

01:05:14It really supports

01:05:15all of this other stuff

01:05:17that is so light

01:05:18and luscious.

01:05:19It's beautiful

01:05:20and incredibly well executed.

01:05:22A plus.

01:05:24Thank you, Molly.

01:05:26This is the work

01:05:28of a cold,

01:05:30calculating assassin.

01:05:31Right?

01:05:33I think the recklessness

01:05:35was a ruse.

01:05:37All right,

01:05:38let's welcome Chef Juan.

01:05:41I really want

01:05:42to get that top spot.

01:05:43There is something

01:05:44really specific

01:05:45in this dish

01:05:46which is called

01:05:47Mongo Mongo.

01:05:48It is a really

01:05:49cultural type of cooking

01:05:51that is only done

01:05:52in the coast of Colombia.

01:05:54It's very bold.

01:05:56Here we're looking

01:05:57at a beautifully

01:05:59baked crust

01:06:00and it's not

01:06:01given up anything.

01:06:02I have no idea

01:06:03what's in there.

01:06:04I can't wait.

01:06:05Mongo Mongo,

01:06:06give it to me.

01:06:06Right?

01:06:07I'm so excited.

01:06:09Oh, wow.

01:06:10Ooh.

01:06:12Still a mystery, right?

01:06:14I made

01:06:15vanilla sablé,

01:06:16a Mongo Mongo compote

01:06:18with mascarpone mousse

01:06:20and a coconut salt cake.

01:06:23I love the Mongo Mongo.

01:06:26While the cream

01:06:27is perfect,

01:06:29for me,

01:06:30it overpowers

01:06:31the dish.

01:06:34The tart shell

01:06:35has a perfect balance

01:06:37of salt to it.

01:06:39I just want

01:06:40more Mongo Mongo.

01:06:43I really enjoy

01:06:44the Mongo Mongo.

01:06:46Got a little banana,

01:06:47I got a little mango

01:06:48and then there's

01:06:48just this little salt

01:06:49that kind of sneaks

01:06:50in there.

01:06:51This is delicious.

01:06:54Chef Juan,

01:06:54great work.

01:06:55Thank you so much.

01:06:59Chef Clement.

01:07:01This is a fraisier,

01:07:03so it's like

01:07:03a strawberry shortcake.

01:07:04So this is

01:07:05the favorite cake

01:07:06of my mom.

01:07:07Oh, gosh.

01:07:08It's so clean

01:07:10and perfect.

01:07:11I remember

01:07:12your fraisier.

01:07:13I remember

01:07:14absolutely loving it.

01:07:15Here's the rub, though.

01:07:17Is it going to be

01:07:18as good as your last one?

01:07:20Moment of truth, Clement.

01:07:22It has almond sponge cake

01:07:24on the base,

01:07:24vanilla musseline.

01:07:25I did like

01:07:26a hibiscus,

01:07:27jelly,

01:07:28and fresh strawberries

01:07:30with a mascarpone print.

01:07:34It might,

01:07:36it might even be better.

01:07:38Ah.

01:07:39Clement said,

01:07:40you thought you had

01:07:41first place.

01:07:42It's the love

01:07:43that you can taste.

01:07:45The vanilla's

01:07:45really coming through nice.

01:07:47The strawberries

01:07:48are beautiful.

01:07:49Well, I do like

01:07:50the acidity

01:07:50that the hibiscus brings.

01:07:52It, it, it resists

01:07:54my spoon a little bit.

01:07:55A little less gelling,

01:07:56and I think this would be

01:07:57a perfect dish.

01:07:58Sounds good.

01:08:00Chef Clement.

01:08:00Thank you so much.

01:08:01Well done.

01:08:03He remembered

01:08:03the three years ago fraisier,

01:08:05and he said

01:08:06it tastes even better,

01:08:07so...

01:08:07No, I feel confident.

01:08:13Chef Adalberto.

01:08:16I feel like

01:08:17I cannot breathe.

01:08:19It feels like

01:08:20Judgment Day.

01:08:23Adalberto,

01:08:24I know what

01:08:25you're capable of.

01:08:26When I saw you

01:08:26walk out with that,

01:08:27I gotta tell you,

01:08:28I was incredibly shocked.

01:08:30This is not

01:08:30what I intended

01:08:31to present to you today.

01:08:32This wasn't supposed

01:08:33to be in a love band.

01:08:36Well, listen,

01:08:37I hope it's delicious.

01:08:38Let's find out.

01:08:51I'm making for you

01:08:52a coconut lime mousse

01:08:54Napoleon

01:08:54made with rum soap

01:08:56genoa.

01:08:57This is a little bit

01:08:58of a story

01:08:58about my past.

01:08:59There's all the flavors

01:09:00of my childhood,

01:09:01including guava

01:09:02and coconut,

01:09:03the puff pastry

01:09:04that I used to make

01:09:05when I was a kid.

01:09:06Unfortunately,

01:09:06your vision certainly

01:09:07didn't match

01:09:08your execution.

01:09:09Yep.

01:09:10Your decision

01:09:10to make blitz puff pastry

01:09:12was very risky.

01:09:14It's one of the hardest

01:09:15things to do,

01:09:16and time was not

01:09:17on your side here.

01:09:19All right.

01:09:20As far as the flavors

01:09:22are concerned,

01:09:23it actually tastes

01:09:23like a tropical porridge.

01:09:25Mm-hmm.

01:09:26Yeah.

01:09:26Your blitz

01:09:28is nice and salty.

01:09:29It's not crispy enough.

01:09:30I can tell

01:09:32this is not

01:09:33what you were going for.

01:09:34Absolutely.

01:09:36Appreciate you very much.

01:09:38I'm disappointed.

01:09:39This is the end

01:09:40of the story.

01:09:42My dessert,

01:09:42it was a failure.

01:09:44Yeah.

01:09:47Yeah,

01:09:48I don't know.

01:09:50I don't know.

01:09:51Let's welcome back

01:09:52Chef Florencia.

01:09:56This is a representation

01:09:57of what my Sundays

01:09:59were back in Italy.

01:10:01My mom would ask me

01:10:02only for one dessert,

01:10:03chocolate mousse.

01:10:04That's all she loved,

01:10:05all she liked,

01:10:06all she wanted.

01:10:07So there is some chocolate

01:10:09and sugar work

01:10:10on top of it.

01:10:11I wanted to represent

01:10:12some cancer awareness

01:10:13ribbons

01:10:14because my mom

01:10:15lost the bottle.

01:10:17So...

01:10:17Sorry to hear that.

01:10:24This looks like

01:10:25it is going to be

01:10:26so moist

01:10:28and luscious,

01:10:29but I want

01:10:30the chocolate

01:10:31and I want the cake

01:10:32just to be

01:10:33a little bit more distinct.

01:10:35Absolutely.

01:10:36Let's serve it up.

01:10:39I did

01:10:40almond genoise

01:10:41soaked with espresso liqueur

01:10:43and amaretto.

01:10:44And there is

01:10:45my mom's favorite

01:10:46chocolate mousse

01:10:47with some Italian cherries.

01:10:50There is some dulce de leche

01:10:51in the center

01:10:52and then layers

01:10:54of soaked genoise

01:10:55with amaretto.

01:10:58Yeah.

01:10:59This is one of those

01:11:01multidimensional,

01:11:02fork tender,

01:11:03melt in your mouth,

01:11:05rich,

01:11:07and yet light as can be

01:11:08desserts.

01:11:10I'm glad.

01:11:11I'm very happy.

01:11:12There are so many nuances

01:11:14and the cream on top

01:11:15makes just a wonderful bite.

01:11:17Thank you so much.

01:11:20Mmm.

01:11:20Notes of chocolate,

01:11:22notes of caramel.

01:11:24This is delicious.

01:11:25Francia,

01:11:26your mom would be very proud.

01:11:27Thank you so much.

01:11:28Nice job.

01:11:30It was bringing

01:11:31all these wonderful flavors

01:11:33together

01:11:33in a symphony

01:11:34in one bite.

01:11:36Mmm.

01:11:37Florencia.

01:11:38What a lovely story.

01:11:39Thank you, guys.

01:11:40That was cool.

01:11:40That was beautiful.

01:11:43All right,

01:11:43let's welcome

01:11:44Chef Robert.

01:11:46This is an homage

01:11:47to my mentor.

01:11:48This is a chocolate bar

01:11:49of his

01:11:49that we used to do.

01:11:51It's very whimsical

01:11:52and very fun.

01:11:54It really is.

01:11:55I think the thing

01:11:55that really grabs me

01:11:57is this, like,

01:11:59sexy, pink,

01:12:02gooey stuff.

01:12:03Then, on top of that,

01:12:04the really tight spirals

01:12:06of gilded chocolate.

01:12:08Please serve it up.

01:12:10I start with

01:12:11a cherry chantilly

01:12:12at the top,

01:12:13followed by a cherry jam,

01:12:14milk chocolate mousse

01:12:15with toasted hazelnuts,

01:12:16a chocolate cake,

01:12:18and then it's hazelnut

01:12:19and milk chocolate

01:12:19Fugartine Crunch

01:12:20at the bottom.

01:12:22I love the complexity

01:12:23of the dish

01:12:23and the etherealness

01:12:25of your chantilly.

01:12:27Thank you, Chef.

01:12:28Yeah, Robert,

01:12:28you got a lot

01:12:28of cool techniques here.

01:12:30Your execution

01:12:31was impeccable.

01:12:34All right.

01:12:35Chef Robert,

01:12:35thank you so much.

01:12:36All right, thank you.

01:12:39It was form and function

01:12:40and beauty

01:12:41all combined together.

01:12:50Chef Chris,

01:12:51good to see you again.

01:12:51Hello, hello.

01:12:52I love what's going on top.

01:12:54These decorations

01:12:55that you've made

01:12:55that almost look like

01:12:56fried taro.

01:12:57And on the sides,

01:12:59it's just,

01:12:59it's naked cake.

01:13:01I've never really seen

01:13:03a naked cake

01:13:04where I've been like,

01:13:05that looks great.

01:13:07Oh, my God.

01:13:09All right,

01:13:09let's give it a go, Chris,

01:13:10whenever you're ready.

01:13:11All right.

01:13:12Let's give it a go, Chris.

01:13:14Okay.

01:13:15That is a hunk.

01:13:16It's a chiffon cake,

01:13:18vanilla melted ice cream,

01:13:20mousse,

01:13:20a blueberry thyme compote,

01:13:22blueberry almond thyme crunchies,

01:13:25and lemon curd.

01:13:25Your cake is tender.

01:13:27Your mousse is pillowy and light.

01:13:30It's big blueberry flavor.

01:13:32This is delicious.

01:13:33Thank you very much.

01:13:35I didn't have

01:13:35that same experience,

01:13:36unfortunately.

01:13:37It's just a little too flat

01:13:39for me as far as

01:13:41the flavors.

01:13:42More lemon,

01:13:42more blueberry.

01:13:44All right,

01:13:45Chef Chris,

01:13:45thank you.

01:13:48It's nerve-wracking.

01:13:49I really just hope

01:13:50to stay at eighth place

01:13:51or move up

01:13:52in the leaderboard.

01:13:53This dessert

01:13:54I made for you today

01:13:54is a key lime pie

01:13:55with homemade

01:13:56graham cracker crust,

01:13:57a key lime filling,

01:13:59and torch meringue.

01:14:00I do look at the meringue

01:14:02and see it

01:14:03to be a bit weepy

01:14:04for me.

01:14:05Mm-hmm.

01:14:10I very much enjoyed

01:14:12the buttery richness

01:14:13of the crust.

01:14:15The weepy meringue

01:14:16kind of smothered

01:14:18everything else

01:14:19on the plate.

01:14:20I understand

01:14:21that this meringue

01:14:22isn't correct

01:14:23for a key lime pie.

01:14:25I actually kind of like it.

01:14:27I enjoy the density of it,

01:14:29but I also think

01:14:29that your curd

01:14:30on the inside

01:14:31is also a little bit

01:14:32more dense.

01:14:33And I think

01:14:33they go together.

01:14:34Thank you, judges.

01:14:36All right,

01:14:36let's welcome

01:14:37Chef Arletti.

01:14:38I'm still on the bottom

01:14:39four out of the 12,

01:14:41so it's just like,

01:14:42oh my God,

01:14:42I need to deliver it.

01:14:45So this is me on a tart.

01:14:47I think it's

01:14:48a little messy.

01:14:51The top on the inside

01:14:53where the fruit is,

01:14:54it looks really wet.

01:14:56According to the leaderboard

01:14:58right now,

01:14:58you're a fourth

01:14:59from the bottom.

01:15:00Yes.

01:15:00We are going to be

01:15:01eliminating

01:15:02two people from this.

01:15:04I would just,

01:15:05looks-wise,

01:15:06I don't know

01:15:06how well you're

01:15:07going to score

01:15:08with presentation.

01:15:10Oh.

01:15:14I hope I don't

01:15:15disappoint the judges

01:15:16on the flavor.

01:15:17On the bottom,

01:15:19you have a crunchy sablee,

01:15:21then followed

01:15:22by a passion food cremeau

01:15:24to balance that out

01:15:26with mangoes

01:15:27and then the whipped ganache.

01:15:30Your sablee

01:15:31is very sandy.

01:15:32It's nice.

01:15:33I am getting that passion fruit.

01:15:35I'm getting that mango, too.

01:15:36I love mangoes.

01:15:38This mango was not ready.

01:15:40To a tropical girl,

01:15:41it's not the mangoes

01:15:42that I would have preferred,

01:15:43but I had already committed

01:15:44to the dessert

01:15:45halfway through.

01:15:46As soon as I started

01:15:48peeling that mango,

01:15:48I would have been like,

01:15:49nope,

01:15:50I would have gone

01:15:50and found something else.

01:15:52They are not holding back.

01:15:54They're getting

01:15:54in every little thing.

01:15:57I am very,

01:15:58very nervous.

01:15:59It's a really great

01:16:00conceptual idea.

01:16:01It's technically

01:16:03just missing the mark.

01:16:05That's it.

01:16:06Chef Arletti,

01:16:07thank you so much.

01:16:08I'm truly disappointed.

01:16:11I'm sure they're going

01:16:12to tell me to go home

01:16:12at this point.

01:16:13I'm like,

01:16:14uh...

01:16:17All right,

01:16:18let's welcome

01:16:18Chef Aurelia.

01:16:24This is a

01:16:25caramelized apple,

01:16:27Charlotte.

01:16:28It is filled

01:16:29with vanilla

01:16:29mousseline cream,

01:16:31roasted apples,

01:16:32and a biscuit

01:16:33surrounding it.

01:16:35Oh.

01:16:35Mmm.

01:16:36Wow.

01:16:38Your presentation

01:16:39is very grand.

01:16:42Execution?

01:16:43High marks.

01:16:44Technically,

01:16:44not an easy thing

01:16:45to do.

01:16:46I love apples.

01:16:48And I love

01:16:49these apples.

01:16:50Your cake

01:16:50is really,

01:16:52really tender,

01:16:52really soft.

01:16:54It's beautiful.

01:16:55But I think

01:16:55flavor probably

01:16:56could have used

01:16:57a little something.

01:16:58Just looking

01:16:59for a little more

01:17:01razzmatazz,

01:17:02you know?

01:17:02Thank you, Chef.

01:17:06All my nerves

01:17:07are here.

01:17:10Okay.

01:17:14I have to get

01:17:15some more points

01:17:16to, like,

01:17:17get out of the bottom,

01:17:18you know?

01:17:18I don't want

01:17:19to be sent home.

01:17:20I enjoy the celebration

01:17:21and the vividness

01:17:23of all the colors.

01:17:25All right,

01:17:25let's give it a taste

01:17:26whenever you're ready,

01:17:27Chef.

01:17:31This is a bananas

01:17:32foster round butter

01:17:34torte.

01:17:35Your cake is beautiful.

01:17:36It's rich.

01:17:37What's the cream?

01:17:39It's a buttercream.

01:17:41I have found a new way

01:17:43of making buttercream.

01:17:44This is too stiff.

01:17:46I wanted something

01:17:46a little more luscious.

01:17:50I don't follow the rules.

01:17:52That's me.

01:17:52It's what I do,

01:17:53so I wanted to show you that.

01:17:54Rochelle,

01:17:54I love that you

01:17:55break the rules.

01:17:56When you do

01:17:57and it's executed well,

01:18:00you knock it out

01:18:01of the park.

01:18:01For me,

01:18:02this lacks

01:18:03that next level

01:18:04of flavor

01:18:05to elevate your idea.

01:18:07They are being

01:18:08very critical.

01:18:10Yeah.

01:18:11All right, Rochelle,

01:18:12thank you.

01:18:15Okay.

01:18:16How do you feel?

01:18:16Oh, my God.

01:18:22Last place

01:18:23is not the place

01:18:24I want to be in,

01:18:25especially because

01:18:26I'm not 100% sure

01:18:28if I'm going to get

01:18:28enough points.

01:18:29I made a s'mores roulotte.

01:18:32I have a milk chocolate

01:18:33ganache

01:18:34with graham cracker

01:18:36clusters

01:18:37and a roasted marshmallow

01:18:38on top.

01:18:39The outside of it,

01:18:41I see all that

01:18:42beautiful burnt stuff

01:18:43and it looks great,

01:18:44but then right underneath it,

01:18:45raw cake.

01:18:46The red caps

01:18:48on the mushrooms

01:18:48are perfect.

01:18:50This doesn't look bad,

01:18:51but it could look

01:18:52a lot better.

01:19:04Your chocolate cake

01:19:06is very rich.

01:19:07It's not really

01:19:08blending in

01:19:09with that ganache

01:19:10that you have in there.

01:19:11Match that with

01:19:12the marshmallow.

01:19:13It's not yielding.

01:19:14It doesn't break.

01:19:17This dessert is relentless.

01:19:19There's no goo.

01:19:21There's nothing to sort of,

01:19:22you know,

01:19:23ease it up a little bit.

01:19:24This is rough.

01:19:25This is hard to wash.

01:19:26Yeah, it's hard.

01:19:27I mean,

01:19:28this is a good cake,

01:19:29but you'd need

01:19:30just a little bit

01:19:31more liquid

01:19:31to kind of help

01:19:33keep things moving.

01:19:34Lube,

01:19:35if you will.

01:19:36Little cake lube.

01:19:38I'm nervous.

01:19:40Now,

01:19:40the question is,

01:19:42how does it hold

01:19:42against everybody else's?

01:19:44Who are you?

01:19:46Not good.

01:19:49All right,

01:19:49first master challenge

01:19:50in the books.

01:19:51It's time to input

01:19:52your scores.

01:19:53Please take into

01:19:54consideration flavor,

01:19:55execution,

01:19:56and technical difficulty.

01:19:57You've each got

01:19:5815 points to award,

01:20:00so 30 points

01:20:01on the line

01:20:02for each of these chefs.

01:20:13Chefs,

01:20:14the 12 of you

01:20:14have worked so hard

01:20:15to get to this point,

01:20:16but only the top 10

01:20:17will continue on

01:20:19in this competition.

01:20:21Let's start by revealing

01:20:23the chef

01:20:23with the highest

01:20:24overall score

01:20:25for the day.

01:20:33Molly.

01:20:37Molly,

01:20:38the look

01:20:38of your raspberry

01:20:39pistachio ghetto

01:20:40was the polar

01:20:42opposite of reckless.

01:20:44This time,

01:20:45we got Daredevil Molly

01:20:46in the bold flavors.

01:20:48Well done.

01:20:49Oh, my gosh.

01:20:50It feels really awesome.

01:20:53So let's see

01:20:54who else

01:20:54will be joining you.

01:20:56If your name

01:20:57is on the board,

01:20:58you've made it through.

01:21:03That's Clement,

01:21:05Florencia,

01:21:06Juan,

01:21:07Robert,

01:21:08Chris,

01:21:09Aurelia,

01:21:10Casey,

01:21:11and Rochelle.

01:21:13Molly and Clement,

01:21:15you were top two

01:21:16in the skills challenge.

01:21:17You also nabbed

01:21:18the top two

01:21:19in the master challenge,

01:21:20too.

01:21:21Congratulations.

01:21:23That, of course,

01:21:24means Julian,

01:21:25Adalberto,

01:21:26and Arletti.

01:21:27Only one of you

01:21:28will continue on

01:21:28in this competition.

01:21:30Please step forward.

01:21:32I'm feeling very nervous.

01:21:39Let's run through

01:21:39your scores

01:21:40to find out

01:21:40who will stay

01:21:42and who will go.

01:21:43And who will go.

01:21:59Adalberto,

01:22:00you will live

01:22:01to bake

01:22:01another day.

01:22:05That was tough,

01:22:06but I'm grateful

01:22:07that I get to stay.

01:22:13Thank you, Jeff.

01:22:15I'll meet you, bro.

01:22:17Julian,

01:22:18Arletti,

01:22:19Duff and I were

01:22:19very moved

01:22:20by your personal stories,

01:22:22but both of your desserts

01:22:23need a little more

01:22:24refinement.

01:22:24I'm very sorry.

01:22:26Please say your goodbyes

01:22:27and exit the kitchen.

01:22:30Definitely not happy

01:22:31that I see

01:22:33these two great people

01:22:34going home.

01:22:36That's a lot

01:22:37for one episode.

01:22:39The 10 of you

01:22:41have earned the right

01:22:42to return to this kitchen

01:22:44and continue your quest

01:22:45to become

01:22:46the ultimate

01:22:47baking champion.

01:22:49Good work this time

01:22:51and good luck next time.

01:22:53I am so grateful

01:22:55to be able

01:22:56to keep telling my story.

01:23:00Oh, my God.

01:23:01What a rollercoaster theme, huh?

01:23:07This season

01:23:08on the Ultimate

01:23:09Baking Championship.

01:23:10The way that this

01:23:11was imagined

01:23:12and executed

01:23:13is near flawless.

01:23:15No baking skill

01:23:16will go unchallenged.

01:23:17Feels like pastry.

01:23:19Olympus.

01:23:19We're going to test

01:23:20your command

01:23:21of every skill

01:23:22required of a baking master.

01:23:23Today,

01:23:24it is all about chocolate.

01:23:25You have really brought

01:23:26that elegance.

01:23:27The chefs have

01:23:28a daunting task.

01:23:30Sugar showpieces.

01:23:31It's getting crazy.

01:23:32It's all about

01:23:33mastering modern techniques.

01:23:35I brought in

01:23:36my best friend,

01:23:37liquid nitrogen.

01:23:37Oh, my God.

01:23:39Show it.

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