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The Ultimate Baking Championship Season 1 Episode 1 [Full Movie] [Trending]Full EP - Full
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00:00:01Welcome 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.
00:00:41Masters who know what it takes to reach the top.
00:00:44Peace for the eyes. Everywhere you look, there's something going on.
00:00:47This is just perfection.
00:00:49Thanks so much.
00:00:49But only one will rise above the rest and earn the most prestigious title of all.
00:00:55The ultimate baking champion.
00:01:17The ultimate baking championship.
00:01:19It is literally the crumb to crumb.
00:01:21Like, this is it.
00:01:26I was a Zagat 30 Under 30 recipient, and I was a Jamie Beard semi-finalist, which is the Oscars
00:01:31of the food world.
00:01:34This is more than what I ever imagined it would be.
00:01:36I'm excited. I'm excited.
00:01:37I'm excited.
00:01:38It's beautiful.
00:01:39It's nice.
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.
00:02:13Here 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 in the toughest baking competition
00:02:27of its kind.
00:02:29Here in the Ultimate Baking Championship kitchen, you'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, experts in the world of baking will judge your every dessert creation,
00:02:46and 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.
00:02:57But if you can survive and make it to the top of the leaderboard, you will win $50,000.
00:03:04Wow.
00:03:05Our coveted gold medal, and the title of the Ultimate Baking Champion.
00:03:13Let's go.
00:03:14Everything you bake is crucial to surviving in this competition.
00:03:19And we're going to start with the basics.
00:03:21We want to see what each of you can do with taste and texture, beginning with a skills challenge.
00:03:33The first thing we need to do is to split you into two groups of eight.
00:03:39Oh, my gosh.
00:03:40Here are the chefs in the first group.
00:03:44If your name is not on the board, please make your way to the back kitchen.
00:03:52Chefs, you all know there are four basic tastes.
00:03:56Sweet, salty, sour, and bitter.
00:03:59In this first skills challenge, you're going to have to show your command of one taste by pairing it with
00:04:05a texture like so.
00:04:08Your dessert must feature the taste and texture pairings randomly assigned to you.
00:04:14Sweet and crunchy, Sarah and Florencia.
00:04:17Salty and sticky, Casey and Stephen.
00:04:20Sour and smooth, Robert and Adalberto.
00:04:24Bitter and toasted, Rochelle and Clement.
00:04:28Now, the judges, who you'll meet later, will give each dessert a score based on flavor, execution, and technical difficulty.
00:04:37The stakes could not be higher because at the end of this challenge, two chefs will be eliminated and leave.
00:04:45Oh, my God.
00:04:47No way.
00:04:48Wow.
00:04:49Two people are going home, so 25% of the eight of us in this room.
00:04:54This is super scary.
00:04:56Chefs, you have 90 minutes to demonstrate your mastery of the basic tastes and textures, and that time starts now.
00:05:10Salty and sticky.
00:05:13Sitter.
00:05:13And toasted.
00:05:14Okay, let's do it.
00:05:17Sour and smooth.
00:05:19I'm going to be making a key lime pie, deconstructed, key lime curd, a passion fruit meringue, a coconut soil.
00:05:25And a mint microwave cake.
00:05:28Adalberto, my parents are Cuban.
00:05:29I was born and raised in Miami.
00:05:30I'm actually from Cuba, for real.
00:05:32Cuba, Cuba.
00:05:33The OG.
00:05:34Ha, ha.
00:05:35Adalberto, how we doing?
00:05:36Hey, Jesse, good.
00:05:37How are you?
00:05:38I'm doing amazing.
00:05:39Thank you for having us.
00:05:39You've got to make something sour and smooth.
00:05:41I'm making a date pudding cake.
00:05:44Usually cakes have some kind of chewy texture to them.
00:05:46Mm-hmm.
00:05:47So I select something that is actually like pudding, so it's smooth.
00:05:51Then I'm doing passion fruit curd for sour, and mango jelly, and then a hibiscus meringue for smooth.
00:05:59Tell me about yourself and your background.
00:06:02I had an illegal bakery back in Cuba when I wasn't there.
00:06:05It's communism, right?
00:06:07So you had no right to make a private enterprise.
00:06:10Oh, wow.
00:06:10So if you want to survive, you have to start on the ground.
00:06:13I'm all about surviving the struggle.
00:06:16It allowed me to be the chef that I am today.
00:06:18This year, I was nominated, as a semi-finalist, for a James Pierre Award, and I could not be any
00:06:24more proud.
00:06:24Very few things stopped me from doing the things I want to do.
00:06:27You have an amazing background.
00:06:29I appreciate it.
00:06:30Wish you the best.
00:06:33Not bad.
00:06:34It's getting damp.
00:06:36Clement, you're making a praline?
00:06:37Yeah.
00:06:38Oh, those look beautiful.
00:06:39Oh, thank you.
00:06:40For my bitter and toasted, I'm making a chocolate and ganache tart with a praline toasted hazelnut and a coffee
00:06:49mascarpone cream.
00:06:52So right now, I'm just dipping my toasted hazelnut in the caramel just to make a nice decoration, some volume
00:06:57to my tart.
00:06:58My mom, it's like a...
00:07:00Ah, la, la.
00:07:00You know how happy I am to see you.
00:07:01It's good to see you.
00:07:02You look like you're right at home.
00:07:04Of course, you were so close to winning on Spring Baking Championship, the last time that we saw you compete.
00:07:10I still remember.
00:07:11On the Spring Baking Championship, I went in final, but I didn't win.
00:07:15I didn't sleep for three years.
00:07:17All right, what have you been doing?
00:07:18I've been baking and I came back stronger with more skills, more experience.
00:07:23I'm really going to push more myself.
00:07:25This time, there's no way I lose.
00:07:27I need to go get my tart in my oven.
00:07:30Go ahead, my friend.
00:07:31Go, go, go.
00:07:33And my tart is perfectly baked.
00:07:3545 minutes.
00:07:37It's all about taste and texture.
00:07:47Rochelle, how we doing?
00:07:49We're doing good.
00:07:49You and Clermont, you both have Bitter and Toasted.
00:07:52Of course, he's got some experience baking on TV, as we've seen.
00:07:56You know, he's got that very French personality.
00:07:58This is very intense.
00:08:00So I'm trying to, like, lighten it up over here and be like, you know, just have fun.
00:08:04What dessert are we making?
00:08:05I am making a chocolate mousse with a liquid pecan praline center sandwiched in between chocolate
00:08:13sasher cake with toasted marshmallow on top.
00:08:16I kind of like to do away with the rules sometimes.
00:08:19I spent time in two Michelin star kitchens working for Jose Andres, and now I run a couple
00:08:25restaurants on Capitol Hill.
00:08:27We do our own bread.
00:08:28We do desserts at all the restaurants, but I need to get these mousse in the freezer.
00:08:33Otherwise, it's going to be a very free-form mousse cake.
00:08:36Good luck, Rochelle.
00:08:38How you doing over there, Steve?
00:08:40Kind of crazy.
00:08:41Right?
00:08:42How about you?
00:08:42The first challenge, do what you know and stick with it.
00:08:47All right, Casey.
00:08:48So you're making something salty and sticky here.
00:08:51I am.
00:08:52I'm from Chicago.
00:08:52We love ball games.
00:08:53So I'm going to use peanuts today.
00:08:55I'm going to stick to that sweet, kind of, like, sticky feeling in your teeth.
00:08:58Oh, I love that idea.
00:08:59Yeah, so I am making a chocolate peanut caramelized tart.
00:09:03I'm going to start with a chocolate crust.
00:09:05I'm going to fill that with a salted caramel, candied peanuts, a chocolate mousse, and a
00:09:09sticky guillotine tuile.
00:09:11I know you tried out to be a Dallas Cowboy cheerleader.
00:09:13I did.
00:09:14Tell me about that.
00:09:15I did, um, it was a lifelong dream when I was a child.
00:09:18I danced for 20 years.
00:09:20Being up against 400 women cut down to the last 45 rooted me in the attitude that I need
00:09:26to bring to this competition.
00:09:27I got cut for weight probation.
00:09:29Like, how funny is that, though?
00:09:30Because, like, I do desserts.
00:09:32I eat desserts, so it was an interesting time in my life.
00:09:37But you know what?
00:09:37The discipline and everything that went into being an athlete translates over here.
00:09:40Well, let me just say, Casey, it's the Dallas Cowboys' loss.
00:09:45Booyah.
00:09:47Have you moved down to any of your sticky elements over there, Steve?
00:09:50No, not yet.
00:09:51We're going to do a eclair.
00:09:53A praline pastry cream, some salted caramel, and then a praline cream on top of that and
00:09:58garnish it off with some salted nuts.
00:10:01I'm definitely getting the salty, adding salt to everything.
00:10:05I've been competing for over 25 years.
00:10:07You could probably call me one of the founding fathers or pioneers of baking competitions.
00:10:13Now, I teach.
00:10:14Unless I have a bad day, this competition is mine to have.
00:10:17Chefs, we got 30 minutes left.
00:10:22Oh, my God.
00:10:23I thought I'd have at least 45 minutes to get my mousse freezing.
00:10:28So in 30 minutes, it might not even set.
00:10:30All right, blast freezer.
00:10:31Be my best friend.
00:10:32Oh, I really gambled with this freezing mousse thing.
00:10:35Might be regretting it.
00:10:37This is my whole dish.
00:10:46I'm just hoping and praying that my mousse sets in the freezer.
00:10:49I have my dip ready.
00:10:50I have my plates ready, garnish, everything ready.
00:10:53I just need my mousse.
00:10:55I really gambled on making a frozen molded item that's going to be dipped and then has
00:11:00to temper.
00:11:00So hopefully that works out for me.
00:11:0425 minutes, chefs.
00:11:10Two of these eight are 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 on my tuile right now, hoping that will be done in time.
00:11:24Sarah, you had to go sweet and crunchy.
00:11:26What did you decide to make, chef?
00:11:27I'm making an almond brown butter cake.
00:11:29It's going to be topped with a honey and mascarpone almond mousse with a crunchy caramel tuile on top.
00:11:36It smells delicious over here.
00:11:38I'm hoping my cooks are watching me.
00:11:40This is how you do it, you know?
00:11:41What do you do?
00:11:42You said that your chefs are watching you back home.
00:11:45I'm an executive pastry chef in Lake Tahoe.
00:11:48Really?
00:11:48And have you always been a chef?
00:11:50No, actually.
00:11:51I spent my life training to become a professional ballerina.
00:11:54I loved it, but couldn't keep going.
00:11:57So I fell into the life of pastry and chocolate.
00:12:00I am 27 years old, and I was training my entire life to become a professional ballerina, but then I
00:12:05got injured, and it was really tough.
00:12:07You know, you work your entire life for something, and you finally get it, and then it just slips right
00:12:11through, and it's gone.
00:12:12But I got another obsession now, so we're all good.
00:12:15I've worked for some amazing, famous chefs, like Amari Gishon.
00:12:19I was able to sponge up and soak all their knowledge from.
00:12:22I'm so ready for this.
00:12:25Get close.
00:12:29Do we have time to taste something?
00:12:31Yeah, give it to me.
00:12:33What do you got here?
00:12:34It's a ricotta mousse.
00:12:37Oh, it's beautiful, chef.
00:12:38Well done.
00:12:39You like it?
00:12:39Well done.
00:12:40So I'm doing ricotta and pear cake and tart.
00:12:44It's a very, very traditional cake in Italy.
00:12:47There will be a sweet pear and vanilla compo, the ricotta and pear mousse, and then very thin, crunchy cookie.
00:13:23Honestly, I'm nervous.
00:13:25Crunch elements.
00:13:26I didn't let my crunchy twill sit overnight like I usually like to, so it's not crunchy.
00:13:31Just five minutes left, chefs.
00:13:33Okay, it's time to just get this mousse out of this freezer.
00:13:39Oh, yeah, baby.
00:14:09Yes.
00:14:10It's time to get this mousse out of my life.
00:14:11You ain't sending me home, Rocky Lampie.
00:14:1630 seconds.
00:14:20What I know for sure is that I'm not going home today, and I'm telling you that.
00:14:25Is this real?
00:14:26Oh, no.
00:14:28Five, four, three, two, one.
00:14:34Woo!
00:14:34Good job, chef.
00:14:36Good job, everybody.
00:14:39We did it.
00:14:40First round done.
00:14:43Chefs, to judge your creations, we've enlisted a master of all baking disciplines, Duff Goldman.
00:14:51This really is the best lineup of bakers I have ever seen.
00:14:56So, my expectations are up here.
00:15:00Duff is going to be our permanent judge for the entire season.
00:15:04Your second judge will change with each discipline we test.
00:15:08Today, that role will be filled by a true legend, a three-time James Beard Award winner, Sherry Yard.
00:15:16Wow.
00:15:18Chefs, if you want to win this competition, you'll need to push yourself on every challenge.
00:15:23Judges, your job is to evaluate the desserts based on flavor, execution, and technical difficulty.
00:15:30For the skills challenge, you can each award up to 10 points per dessert, which means a perfect score would
00:15:35be 20.
00:15:36Okay, let's begin with Rochelle.
00:15:39I made a dark chocolate and toasted pecan praline mousse entremet.
00:15:45In your restaurant, this is perfect.
00:15:48But surrounded by all these other desserts, I would just give it a little more.
00:15:57For me, the pecans bring a nice bitter, but it doesn't bring an exalted bitter.
00:16:03I think that maybe what might have helped is more caramelization.
00:16:06Okay.
00:16:07I love this mousse.
00:16:09I think I just want more pecans.
00:16:10Because I'm not getting enough pecans, I feel like it's almost missing the toasted part.
00:16:16I'm feeling a little nervous because the judges found some weak points that I just wasn't expecting.
00:16:22All right, why don't you guys move on down here to Clement?
00:16:25Well, I made for you guys chocolate, hazelnut, and coffee tart.
00:16:29This is a feast for the eyes.
00:16:31Everywhere you look, there's something going on.
00:16:33I think it's a brilliant idea to put the almonds around the bottom of the tart shell.
00:16:37Because right away, I'm anticipating the crunch and the texture that's going to go along with it.
00:16:44It is very bitter.
00:16:50The bitterness of the slightly over-toasted almonds is beautiful.
00:16:55The texture of your tart shell reads toasty.
00:17:00You brought the texture with the nuts.
00:17:01You brought the texture with the caramel on the outside.
00:17:04You brought the texture with the tart shell.
00:17:06You brought the bitter everywhere.
00:17:07Well done.
00:17:08Thank you so much.
00:17:12All right, Adalberto.
00:17:14So I went with a baked pudding cake with passion fruit tart.
00:17:18The plate, it just dances.
00:17:20The colors from the mango on the side.
00:17:22You definitely have challenged yourself here.
00:17:27I really like this.
00:17:29There are like seven smooth components.
00:17:33They're all a different kind of smooth.
00:17:35I'm definitely getting the sour, too.
00:17:37I think you did such an incredible job with the smooth.
00:17:39Honestly, the passion didn't have as much sour punch.
00:17:42I just wanted a little more complexity of the sours.
00:17:47All right, Robert.
00:17:48I went with the key lime pie.
00:17:50It is a beautiful presentation.
00:17:52The way you did this, it created a lot of movement, and it's actually really, really composed.
00:18:00Your key lime curd, it was sour and smooth.
00:18:03I think you just absolutely nailed it here.
00:18:05Smooth.
00:18:05Check.
00:18:06Sour.
00:18:07Boom.
00:18:08Cut to me getting sent home.
00:18:10No, I'm sorry.
00:18:12All right.
00:18:13So, Casey.
00:18:14I made chocolate peanut caramelized tart with salted fouillotine tuile.
00:18:20There's so much action.
00:18:21It's dramatic.
00:18:25It's like a roller coaster of flavors going on.
00:18:28I'm getting the stickiness with the tuile, the creaminess of the mousse, and salt pops.
00:18:35I'm like my dog when he's eating peanut butter.
00:18:39It's sticky.
00:18:41It's salty all day long.
00:18:43Yeah, delicious.
00:18:45All right.
00:18:45Professor Steven.
00:18:47So, we have eclair with salted caramel inside with praline pastry cream.
00:18:53Um, you know, looking at this, I would dress it up just a little bit because you have all
00:18:57this other stuff around you where people are going to be doing their fireworks.
00:19:00Okay.
00:19:06I think you had a great opportunity for more sticky because you had caramel sauce.
00:19:11Yes.
00:19:11It was there.
00:19:12It just needed more.
00:19:14I think you're eclair.
00:19:16I would have left this in the oven for a while.
00:19:18Okay.
00:19:19Listen, nobody will accuse you of not using any salt.
00:19:24A little too salty.
00:19:29Okay, Florencia.
00:19:30I decided to deconstruct the tart of ricotta and pear.
00:19:34It looks very elegant and love the way you pipe the cream and that swirl up.
00:19:42The pear really comes through and it's beautiful, sweet and luscious and rich.
00:19:49The cookie, buttery and perfection, just not crunch enough.
00:19:56That said, your overall execution of the dish was superb.
00:20:03All right, Sarah, sweet and crunchy.
00:20:05I made an almond financier with an almond mousse topped with the crunchy caramel tuile.
00:20:10It's got a lot of movement and visually a lot of different textures.
00:20:19Sarah, you're right there on all the notes with sweetness, but it lacks that crunch.
00:20:24The nuts on their own toasted are great, but it doesn't add that super crunch.
00:20:30This is the challenge.
00:20:32Okay.
00:20:32Give me something crunchy.
00:20:35Okay.
00:20:39The heart has sunken.
00:20:41I can definitely see myself going home.
00:20:45Chefs, 20 would have been a perfect score.
00:20:48Here's the chef who created the highest scoring dessert.
00:20:58Congratulations, Clemence.
00:20:59Go, baby.
00:21:01You will advance to the master challenge.
00:21:04I came for redemption.
00:21:05My plan has worked and I need to keep going in this competition.
00:21:11Now let's see who else will be joining you.
00:21:20I know two chefs are about to leave.
00:21:22So as I stand in front of the leaderboard, I'm panicking.
00:21:29Oh my God.
00:21:31Adalberto, Florencia, Robert, and Casey, you'll be continuing on to the master challenge as well.
00:21:39That means Sarah, Steven, and Rochelle, you're at the three lowest scores and only one of you is going to
00:21:45be moving on to the next challenge.
00:21:51It's time now to see which two chefs will be going home.
00:22:10Steven and Sarah, unfortunately, your time here has come to an end.
00:22:14What?
00:22:15Rochelle, you 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 professional level of ballet takes a lot of sprained ankles, a lot of calf muscle strains,
00:22:31just like fighting.
00:22:32So I'll definitely be doing it again and I'm going to win next time.
00:22:36Congratulations.
00:22:37You six chefs are safe for now.
00:22:42But if your name is towards the bottom of that leaderboard, you're going to have to pick up a lot
00:22:46more points in that upcoming master challenge.
00:22:49You can all head to the back kitchen.
00:22:51We'll see you very soon.
00:22:52It's going to be a cumulative score for the master's challenge.
00:22:56So they're going to take into account my score from the skills challenge.
00:23:00I'm going to really have to push myself and show them what I got.
00:23:12Welcome back, chefs.
00:23:16Two elite pastry chefs from the first group have already been eliminated.
00:23:22Are you serious?
00:23:24Oh my gosh.
00:23:25I wasn't expecting an elimination this early in two people.
00:23:30Which means the bottom two chefs from this group will also be leaving today.
00:23:36Please direct your attention to the leaderboard.
00:23:40Where you'll see your name next to a taste and a texture.
00:23:44Sour and sticky, huh?
00:23:45It's an interesting combination.
00:23:47I can dig the sour, but the sticky, I'm like, okay.
00:23:51Chefs, you have 90 minutes to demonstrate your mastery of the basic tastes.
00:23:56And that time starts now.
00:24:04We're the best.
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, so just be ready for me.
00:24:25Well, hey, Molly.
00:24:26I'm curious what you're doing right now.
00:24:28I'm trying to blend way too little and way too big of a container,
00:24:30so I'm going to eat a smaller container quick.
00:24:32Sure, go ahead.
00:24:33I'm sorry.
00:24:33What sort of salty and smooth dessert are you making?
00:24:36Miso na malaka.
00:24:37What is a miso na malaka?
00:24:39A na malaka is a fancy version of an emulsion.
00:24:42It is an incredibly smooth type of custard.
00:24:46The other part of my na malaka is a banana bread to go with it.
00:24:49What a twist.
00:24:50I know.
00:24:51You say na malaka, and I'm like, oh my God, it's exotic.
00:24:54No one's ever going to try this before.
00:24:55And then it's like banana bread.
00:24:56Banana bread.
00:24:56It's like a little homie and a little bit of technique.
00:24:59I'm going to do a dome of na malaka in the middle.
00:25:02I will add pieces of banana bread on the sides, and then a passion fruit gel, a banana jam,
00:25:07a blonde chocolate, and a little milk crumble.
00:25:10That's whole milk, not heavy cream.
00:25:11It's definitely chaos.
00:25:13It's on my station at all times.
00:25:15But chaos is where I thrive.
00:25:19I have a large family.
00:25:20Come on, Tuesday.
00:25:22Six people.
00:25:23Lots of nieces and nephews running around.
00:25:25And I work in a place that 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 if one day you're making croissants.
00:25:38The next day you're doing a chocolate sculpture.
00:25:39Next week you're making a plate of dessert.
00:25:41So today we're going to plate out a flourless praline torte.
00:25:45After that we're going to go in with a little bit of this praline and cocoa nib crumble.
00:25:49This is our sweet cream gelato.
00:25:52And the final touch will be our ranch pressed olive oil.
00:25:56Voila.
00:25:59Something smells, Vern.
00:26:01It'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 I used to have something called arequipe.
00:26:11And arequipe is the type of caramel that has a beautiful creaminess but also has a little bit of saltiness
00:26:17into it.
00:26:17Okay.
00:26:18So that's going to be perfect for my smooth element.
00:26:22Yeah.
00:26:22You're going to find a crunchy layer of chicory and coffee, chocolate sponge, then the chocolate coffee chicory mousse,
00:26:29and then my arequipe, which gives high notes of caramel with that saltiness.
00:26:34Right now I'm going to start working on my chocolate cake.
00:26:37It's a cold brew cake with a little bit of salt.
00:26:40The first thing that I think of when I have this salty and smooth was my boyfriend.
00:26:44He likes his coffee super smooth and he always have his coffee with salt.
00:26:49Oven.
00:26:52Okay.
00:26:53How's it going, Chris?
00:26:55Going good.
00:26:55How about you?
00:26:56I'm getting there.
00:26:58Well, Ashida, queen of flavor.
00:27:00I am the queen of flavor.
00:27:03The name queen of flavor, it started when I was on Best Baker in America.
00:27:08One of the judges there, she was like, every round you bring the flavor.
00:27:13So I went and got it trademarked and everything because no one else can be the queen of flavor but
00:27:18me.
00:27:19And I guess that's a good nickname for somebody that beats Bobby Flay.
00:27:24And I kicked him out of the kitchen, too.
00:27:26I was like, you get out of here.
00:27:26Did you really?
00:27:27You skedaddle.
00:27:28Okay, well, the combination of sour and sticky.
00:27:30I decided to go with a Rocky Road because, you know, it has that sticky marshmallow fluff throughout it.
00:27:35That sounds amazing.
00:27:36I'm making a sticky marshmallow cream, a chocolate buttermilk cake, peanut butter chocolate cremeux, candy peanuts, as well as a
00:27:44chocolate garnish.
00:27:45Normally, Rocky Road doesn't have a fruit component, but I need something sour.
00:27:48Okay.
00:27:49So we're going with raspberries.
00:27:51I want to make a raspberry jam because I really want that sour to come through.
00:27:55Well, I hope your dessert keeps you around.
00:27:58Have you figured out your sticky part, Chef Chris?
00:28:00Yeah, I'm going to do a cinnamon vanilla milk jam.
00:28:04Milk jam is where you take milk and a high concentration of sugar and cook it down.
00:28:08It's like a very thin dosa de leche, which is very sticky, so hopefully that checks the box of the
00:28:13sticky component.
00:28:14I'm going to start with an almond cake, mango curd.
00:28:16I'm going to use fresh passion fruit seeds, fresh Meyer lemon.
00:28:19I'm going to do whipped creme fraiche and cinnamon vanilla milk jam.
00:28:23So these are almond cake, and then once they come out of the oven, they're going to get soaked in
00:28:26a yuzu glaze for the sour.
00:28:29One hour remaining, Chefs!
00:28:34Okay.
00:28:35We're in the second round now of our skills challenge, but there's a different feeling in the kitchen right now.
00:28:40There's some nervousness.
00:28:43My hands are like chic.
00:28:44I am too.
00:28:45I'm like, whew.
00:28:47You want some rum to come to nerves?
00:28:49Yeah.
00:28:50Oh, my God.
00:28:52I'm originally from the Dominican Republic.
00:28:54I'm getting inspired with Dominican flavors, and we use a lot the bitter orange.
00:28:58I have a bitter and crunchy.
00:29:00So for my dessert, I have a chocolate hazelnut cake topped with a bitter orange jelly and a bittersweet dark
00:29:09chocolate mousse garnished on top with hazelnut crunch.
00:29:13That's the gelatin and the rum.
00:29:17So what are you making, sister?
00:29:19I am making a eclairs.
00:29:23Okay.
00:29:24I want to make a mayor lemon curd filling topped with whipped cream, and on top of it is the
00:29:30honeycomb brittle.
00:29:31The crunchy part and the bitter comes from the honeycomb brittle.
00:29:36Growing up in the Philippines, I was very limited on how you create something, and that's the reason why I
00:29:42moved here.
00:29:42And now they call me a pastry assassin because I have this creativity.
00:29:47I make desserts for high-end restaurants and Michelin star restaurants.
00:29:51So I have the experience.
00:29:52I have the knowledge.
00:29:53But to be honest, I'm a bit nervous and intimidated.
00:29:57It is my first time to compete in a TV.
00:30:01Chefs, 30 minutes to go.
00:30:03Okay, time to test my honeycomb.
00:30:06Look at that.
00:30:12When I tasted it, it was like straight, like salt.
00:30:15I don't like my honeycomb.
00:30:19My honeycomb, I'm going to redo it.
00:30:20Two chefs will be eliminated at the end of this skills challenge.
00:30:24Ah!
00:30:26The pressure is on me now.
00:30:31Redoing the honeycomb, it gives me anxiety because this is the crunchiness and 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.
00:30:45There you go.
00:30:45Okay.
00:30:48Oh, man.
00:30:49I'm really hoping this is going to be sweet and toasted, whatever 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 a hazelnut petit gâteau.
00:30:56Those are petit gâteau.
00:30:57Yeah.
00:30:58And here they are.
00:30:58It's kind of like a fancier French word for like a cupcake almost, it looks like.
00:31:02I'm making a toasted hazelnut milk chocolate mousse with chocolate ganache in the center
00:31:08and a toasted hazelnut brownie.
00:31:11I got a lot going on.
00:31:12Stress level right now, zero to ten, what would you say?
00:31:15Uh, I would say probably like a six or seven.
00:31:17I'm not feeding a thousand people right now.
00:31:19Not yet.
00:31:20You're just going to be feeding two unbelievably talented judges that are complete masters in 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 the sesame seeds as much as I can.
00:31:36I am a little bit of an adrenaline junkie.
00:31:39I took up trap shooting as a sport.
00:31:42Pull.
00:31:44Pull.
00:31:46It's truly similar to pastry making.
00:31:49I just have to be very quick to respond.
00:31:53I thrive in that type of environment.
00:31:56They actually call me Annie Oakley.
00:31:58I am the sharpshooter of pastry and clay.
00:32:03I decided to do a toasted sesame seed creme brulee with a toasted sesame seed sherbet cookie.
00:32:12I've made thousands of sherbet cookies.
00:32:15May the force be with us, right?
00:32:17Yep.
00:32:21Five-minute chefs.
00:32:22Are you serious?
00:32:23For my flavors and texture, I'm good with sticky.
00:32:28Because that's sticky.
00:32:30But I wish I would have brought more sour to the plate.
00:32:34I only have raspberry jam.
00:32:36I want to make sure I get enough sour on there.
00:32:39I really want to make this honeycomb work.
00:32:43I've got to say, the second group has had a little bit more of a difficult time, I think, as
00:32:46a whole, than our first group did.
00:32:48And we've got a couple chefs right now that are really up against it.
00:32:52It did not set.
00:32:54This isn't good.
00:32:55My nomalok, it is not going to set up enough for me to pop it cleanly out of the mold.
00:32:59So now, it won't be a don't.
00:33:01Time check.
00:33:0290 seconds to go.
00:33:05Oh, boy.
00:33:06Panic and fear starts to set in.
00:33:07I just decided to do these little dollops on the plate.
00:33:10Just enough so that there's enough nomalaka for each bite for the judges.
00:33:14Okay, we're going to do the cake next.
00:33:19Just have to pivot, pivot, pivot.
00:33:23I have to start building this little moat around my nomalaka to get it from spreading so much.
00:33:30Five, four, three, two, one.
00:33:35Time is up.
00:33:36Ooh, Lord 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.
00:33:46We're going to be going home.
00:33:48So, judges, please take into account flavor, execution, and technical difficulty.
00:33:54First up, it'll be Chef Caesar.
00:33:56Bitter and crunchy.
00:33:58What I made is a honeycomb, a mere lemon eclairs.
00:34:02There's an opportunity on this plate to be more visual.
00:34:05Just to have a little more fun or color on the plate.
00:34:10It feels like you were like, I'm going to make honeycomb,
00:34:12and then I'm going to make something else to put underneath it.
00:34:15It doesn't feel like it's part of the dish.
00:34:23I'm definitely getting the bitterness.
00:34:26Your honeycomb, you took it really far.
00:34:28That sugar is very dark.
00:34:30But it's not the bitter that I was looking for.
00:34:32I think it's just a little too much burnt sugar.
00:34:35And then your eclair has lost all of its body, you know, and it's really soft.
00:34:40So, there's an imbalance in the dish of the softness to that bitter.
00:34:46The only bitter and crunchy that comes to me truly is the honeycomb.
00:34:50Yeah, not my favorite.
00:34:53All right, Chef Arletti.
00:34:55Today, I made for you guys a orange chocolate hazelnut financier.
00:34:59I see some inconsistencies from one plate to the next, and I would have preferred to 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 because your mousse is so smooth, it just accentuated that crunch.
00:35:23Really bringing the kumquat in works so well, because it heightened the chocolate,
00:35:27but then the chocolate still is bitter in a great way.
00:35:33Chef Chris.
00:35:35I made an almond cake soaked in citrus with a cinnamon and vanilla milk jam.
00:35:41I love the colors.
00:35:43It already screams to me sticky.
00:35:49This cake is phenomenal.
00:35:52Thank you very much.
00:35:53I'm getting stickiness from the milk jam on the bottom.
00:35:56I'm not getting as much sour.
00:35:59I wish you would have had more of that component, the sour for me, in there.
00:36:03Everything else is so well refined.
00:36:07We're going to move on now to Chef Lashida.
00:36:09I did a play on Rocky Road.
00:36:12You know what I love about this is that it just seems to be very non-traditional.
00:36:17It's like a salad.
00:36:22The marshmallow cream stuck to the plate, stuck to my spoon, stuck to my teeth.
00:36:27It's very sticky and it's great.
00:36:29But it's not sour at all.
00:36:33Chocolate cake is going to be the hero.
00:36:35I did like the sourness that was hidden inside the raspberries.
00:36:38Just if I didn't look for it, we wouldn't have found it, right?
00:36:42And so bringing more of that sour into the plate would have brought this together.
00:36:47Being the queen of flavor literally means I'm bringing the flavor.
00:36:51And if I do lose a flavor, that would suck.
00:36:56Hi, Chef Aurelio.
00:36:58I chose to do a creme brulee.
00:37:01I also made a shortbread cookie.
00:37:02I love creme brulee and I love it when it's a complete shard of glass.
00:37:07And I'm seeing a little bit of spotting here.
00:37:10I love that you gave us utensils.
00:37:12I just want to get in the, you know, really.
00:37:19It is brulee, which brings a toasty element.
00:37:23I'm getting toasty perfection in the cookie.
00:37:25This is a sweet dish.
00:37:26This sesame almost reads toasty as well.
00:37:31All right, Chef Julian.
00:37:33I made chocolate toasted hazelnut mousse with a brownie.
00:37:37Look at that.
00:37:38I've never seen a brownie that thin.
00:37:39I like the sheen that's on the outside of your chocolate here.
00:37:42This looks really nice.
00:37:48Sweet.
00:37:49It's like a really textural milkshake almost.
00:37:51It's just so rich and chocolatey and yummy.
00:37:53It's not reading toasty, okay?
00:37:55It's one-dimensional for me, and chocolate is leading the way.
00:37:59Toasty hazelnut does not.
00:38:01Okay.
00:38:04All right, Chef Juan.
00:38:05I did the caramel macchiato style dessert.
00:38:08We have a chocolate sponge, then we have a coffee mousse,
00:38:11and then in the middle, my arequipe.
00:38:13It really looks like you're looking at a liquid, say, sitting on top of a cappuccino.
00:38:19Thank you so much.
00:38:25One word.
00:38:27Luscious.
00:38:28That is the sexiest way to describe smooth.
00:38:31It's clouds of the arequipe and that luscious mousse,
00:38:35which brings us right to the salt.
00:38:36You salted it to perfection.
00:38:39I got no notes.
00:38:39Thank you so much.
00:38:46All right, Chef Molly.
00:38:47I went with a miso caramel na malaka with a banana cake.
00:38:52This is reckless.
00:38:54It's like you got this dam of stuff, you know, holding back this, like, flood,
00:39:00and you can see it.
00:39:01It just wants to go.
00:39:02It's so badly.
00:39:02It just wants to go.
00:39:03I love the tension.
00:39:05Good.
00:39:11Really, really good.
00:39:13It's a swirl of smoothness.
00:39:15Good.
00:39:15The way that you've used the salt in here, it's not gratuitous.
00:39:19It's wrapped up in bananas.
00:39:21It's wrapped up in na malaka.
00:39:23And it's also really smooth.
00:39:24You've really met this challenge.
00:39:27I am feeling incredibly relieved.
00:39:29It's time now to input your scores.
00:39:31I don't feel like we have the hardest one.
00:39:34I'm nervous, of course, because two people will be going home from this challenge.
00:39:46Chefs, the judges were impressed with many of your first efforts.
00:39:5020 would be a perfect score.
00:39:53So let's see which chef made the top dessert in this skills challenge.
00:40:11Congratulations, Molly.
00:40:13You'll be moving on to the master challenge.
00:40:16Let's see who else will be in the master challenge with you.
00:40:26That's Juan, Chris, Arletti, and Aurelia.
00:40:31We'll be continuing on in this competition as well.
00:40:41Julian, Lashita, Caesar, you, of course, are in the bottom three.
00:40:47If you are ranked seventh or eighth, that means you've been eliminated.
00:41:10Julian, you made it through.
00:41:13Cesar, Lashita, sadly, you won't be continuing on to the master challenge.
00:41:18Please say your goodbyes.
00:41:20Bye.
00:41:22Good luck, everyone.
00:41:24It was an experience, and I would never change it for anything else.
00:41:28It's not the first competition I've lost, and I know what I'm capable of doing.
00:41:33It's just this time, I didn't hit the mark.
00:41:38Congratulations, chefs.
00:41:39You'll be continuing on in the master challenge.
00:41:42But to stay in the competition, you're going to have to out-bake all the surviving chefs.
00:41:52I made that top 12 spot.
00:41:54Ooh.
00:41:55I'm amongst some of the best pastry chefs in the world.
00:41:58I'm feeling a lot of, like, anticipation nerves.
00:42:04Chefs, let's take another look at the rankings so far.
00:42:10Those of you near the bottom will need to make up a lot of ground in the master challenge,
00:42:14because it's your total score for today that will determine if you move on in this competition.
00:42:22And like before, this challenge is also a double elimination.
00:42:30What?
00:42:33All righty.
00:42:34I wasn't expecting that one.
00:42:36This is a double elimination.
00:42:37Oh, my God.
00:42:38Those of you at the top of the leaderboard, don't get too comfortable,
00:42:41because every chef below you is going to be upping their game trying to knock you off the board.
00:42:46This is wild to see how cutthroat this is.
00:42:49One bad bake, and it just sends you home.
00:42:53As chefs, you can't help but be inspired by your past,
00:42:57the influences that made you the bakers you are today.
00:43:01So for your master challenge, you'll prepare a perfectly executed dessert
00:43:04that draws upon a key moment or defining event in your life.
00:43:09So ask yourself, you have a story to tell, and can you tell that story on a plate?
00:43:18Chefs, you have two hours to translate your unique personal story into a spectacular dessert,
00:43:24and that time starts now.
00:43:36Behind, behind.
00:43:37Yep.
00:43:42The leaderboard is super scary.
00:43:44It's ridiculous.
00:43:45It's just hovering over us like an all-seeing eye.
00:43:49On the leaderboard, I'm number eight, and I want to be in 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 in Chicago.
00:44:01It is a global consulting pastry company.
00:44:04I do the menus, media, mentoring, and I'm known for my key lime pie.
00:44:10So I am going to be making my key lime pie, my famous pie.
00:44:15It is going to be made with a homemade graham cracker crust.
00:44:18There's a key lime custard filling, Italian meringue that's torched on top, and then a honey tuile to kind of
00:44:26emulate some coral and give it some color.
00:44:28And there's going to be piped meringue and some gold leaf on top.
00:44:31You know, it's a very bright and light dessert, and it just kind of describes who I am.
00:44:36All right.
00:44:40One, two, three, one, two, three, one, two, three, one, two, three, one, two, three.
00:44:42On your left, on your left, on your left.
00:44:44Wait, you're right.
00:44:44Sorry, my bad.
00:44:48Julian, it's tough, right?
00:44:50Yeah, it's a little crazy.
00:44:53I'm just one point away from Mali.
00:44:55That lets a fire in me to continue pushing harder.
00:44:59$50,000 on the line.
00:45:01So, of course, I want that price.
00:45:04I'm going to make a tropical and coconut fruit tart.
00:45:08I need to make it unique and also something that represents me.
00:45:11So, in this dessert, I'm using Mongo Mongo.
00:45:13So, Mongo Mongo is a fruit jam from Colombia.
00:45:17In my pot, I have banana, pineapple, and mango.
00:45:21So, I'm going to start with a tart sablé.
00:45:24Then we're going to have a crunchy coconut streusel, and then a cake soaked with a coconut liquid.
00:45:30And on top of that, we're going to put Mongo Mongo.
00:45:32On the top, I'm going to be piping a mascarpone cream in the shape of a flower.
00:45:37My dad is a doctor, and he was expected from us to just follow his steps.
00:45:42I went to medical school, and there was a moment that I was just like, this is not what I
00:45:48want.
00:45:49This is not what's going to make me happy.
00:45:51It took them a while to really understand it.
00:45:54But then I moved to the U.S., started studying pastry in Chicago, learning from the best chefs, and following
00:46:01my dream.
00:46:05I admire Juan so much.
00:46:06He's one of my favorite chefs to follow his work on social media and everything.
00:46:13I'm very inspired by a lot of things he does, so it's so nice to 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 over there.
00:46:27That feels good, but, you know, everything can change in a second.
00:46:30They can.
00:46:31So I'm curious as to what you're making here.
00:46:33Kind of paying homenage to my mom and, you know, the flavors that we used to have on Sundays around
00:46:38the house.
00:46:39I'm making genoise, which is going to be layered with dark chocolate mousse dulce de leche,
00:46:45and Italian cherries with some pink ribbons.
00:46:48She died a few years ago of cancer.
00:46:51She was an inspiration for sure.
00:46:54Yeah.
00:46:56Big inspiration.
00:46:57Well, I'm sure she's looking down on you now.
00:46:59So proud.
00:47:00The success you're having early on.
00:47:02And this is such a beautiful way.
00:47:03It's a beautiful way to honor her.
00:47:05Yeah, for sure.
00:47:05And her memory as well.
00:47:06For sure, you know.
00:47:08Fine.
00:47:09Listen, I can tell you put your heart into it.
00:47:11You can see that when you bake.
00:47:13Thank you so much.
00:47:13It's a really beautiful thing to see.
00:47:15Okay, Florencia.
00:47:16Good luck.
00:47:21Beautiful cake.
00:47:27I'm at the top of the leaderboard, and I want to stay there.
00:47:31You know, I'm going to do everything it takes.
00:47:34What are you making?
00:47:35A fraisier.
00:47:36Fraisier like a strawberry shortcake.
00:47:38Beautiful.
00:47:40On spring baking championships three years ago, I made this, yeah, and I won that challenge.
00:47:46Flush.
00:47:48So I was like, okay, this one is a winner cake.
00:47:51That's why I have to redo it.
00:47:53A fraisier is the favorite cake of my month.
00:47:56And I always do this for Mother's Day, for all the mothers as well.
00:48:00So, my cake looks amazing.
00:48:03I'm going to suck it right now.
00:48:05In this fraisier, I have two layers of almond sponge cake.
00:48:11In between, I have fresh strawberries, and then I also have a vanilla muslin.
00:48:17Hoppala.
00:48:19It's good.
00:48:19Second layer of cake.
00:48:21Now, let's put back some cream on the top.
00:48:24And to decorate, I am piping vanilla mascarpone whipped cream.
00:48:29And then in the middle, I have like a hibiscus jelly with like a very thin layer of strawberry and
00:48:36chocolate heart.
00:48:37That's a big love story with this cake.
00:48:40It's insane that we've already lost four.
00:48:43It's also even more insane that I'm at the bottom.
00:48:45So I got to do something to bring myself away from there.
00:48:50It's great to have a good comeback story.
00:48:53So I'm going to create a s'mores dessert.
00:48:56You know, me and my kids and my wife, we go camping all the time.
00:48:59Every time we go, the first thing we get to the grocery store, they're like,
00:49:02Are we getting marshmallows to do s'mores?
00:49:05For my dessert, I'm making a double sweet cake.
00:49:07We're going to have chocolate ganache in the center.
00:49:10Graham cracker clusters.
00:49:12We're going to roll it up together like a roulade.
00:49:14Put some marshmallow on the outside, toast it up, and put some chocolate bark and chocolate mushrooms.
00:49:18So it looks like a log.
00:49:20Chocolate mushrooms.
00:49:21I am spraying the cocoa butter to give it kind of like when I flip it over.
00:49:25It's going to have like a more organic look.
00:49:28And then I'll unmold it, and then I'll have the top of my mushrooms all set.
00:49:43All right, Aurelia, I'm staring at the leaderboard right over your head.
00:49:46Don't look at it.
00:49:46Don't look at it.
00:49:47And you're one point.
00:49:48That's what separates you from the bottom of this leaderboard.
00:49:51I need to nail this.
00:49:53Yes.
00:49:54That's totally it.
00:49:55One of my favorite ingredients is apples.
00:49:58So I'm making a charlotte with apples.
00:50:00So I wanted to incorporate my career, which is French pastry, with a flavor profile that I really, really love.
00:50:08A charlotte is a sponge cake, and it's filled with a cream.
00:50:14I'm going to add some of those apples on the top.
00:50:18My plan to decorate this is to do some piping with my mousseline cream around the sides.
00:50:23I'm going to top it off with some more of the caramelized apples and a little bit of gold leaf.
00:50:30I love it.
00:50:31Can't wait to see how it goes.
00:50:34Rochelle, we are like the bottom three.
00:50:37So we got to kill it with this dessert.
00:50:39Yeah.
00:50:40I'm going to do what I do, you know?
00:50:43What really makes me unique is using different ingredients in different ways.
00:50:47I'm going to make a bananas foster tort with four layers of brown butter cake.
00:50:53In between, it's going to be a caramelized banana buttercream.
00:50:57Smells so good.
00:50:58I wish there was smell-o-vision, guys.
00:51:00I'm doing a black cocoa crunch on the outside.
00:51:02I'm trying to make a chocolate flour, and then I'm going to do a brulee banana on top.
00:51:07The way I make buttercream is a little weird.
00:51:09It's incorporating 50% butter and 50% jam or lemon curd or something like that.
00:51:15So this is a jam out of the praline banana.
00:51:18It's something I kind of created to add more intense flavor and sweetness without adding additional sugar.
00:51:2690 minutes left.
00:51:28Heard, 90 minutes.
00:51:30And there goes the puck.
00:51:3190 minutes.
00:51:31Oh, my God.
00:51:33Okay.
00:51:35I'm pretty happy with how everything came out.
00:51:38Now I just got to put 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 of the leaderboard, so I'm feeling extra pressure.
00:52:18Let's see if we could piece this together.
00:52:23It's not ideal, but it's not the end of 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 the sheet pan, it was still a little bit too warm, and it fell
00:52:46apart,
00:52:46but I put the puzzle pieces back together.
00:52:48When I roll it, I have to make sure we roll it tight.
00:52:51Yeah, we don't have a ton of time left now.
00:52:53Yeah.
00:52:54Now we just got to make it happen.
00:52:56This is a very, very important roll.
00:53:00I'm feeling a little bit rushed, stressed, but 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, everyone wants to bring their A-game.
00:53:15We just saw four people eliminated right off the bat, and we're not messing around.
00:53:21I'm doing one of my first desserts that I learned how to make when I was working for my mentor.
00:53:24It's like a layered chocolate hazelnut bar.
00:53:28It starts with a layer of milk chocolate and hazelnut crunch at the bottom, followed by chocolate cake.
00:53:35On top of that, a milk chocolate and toasted hazelnut mousse, and top off the bar with a cherry jam.
00:53:41I'm making a cherry chantilly that's going to be gracing the top.
00:53:44I'm going to top it off with gold chocolate vines and some chocolate feathers.
00:53:49Beautiful, chef.
00:53:50Those look awesome.
00:53:52Look at you, girl.
00:53:53I know.
00:53:55Crazy.
00:53:55I'm at the top.
00:53:56The pressure's on even more than ever.
00:54:00I can't let it slip, but I also can't let it get in my head too much.
00:54:03I just need to do what I do best.
00:54:05It's me.
00:54:06I'm the person making 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 all of my pistachios.
00:54:23I chose this dish because it's something that I'm incredibly proud of.
00:54:27I am making a white chocolate pistachio gateau.
00:54:30A gateau is just a layered cake.
00:54:32This is a pan de gin, similar to like a pound cake, but it's like a French-style pound cake.
00:54:38It comes from a region where they didn't have a ton of butter to make cake a long, long time
00:54:42ago.
00:54:43They used almond paste instead of butter as the fat, so I used pistachio instead of almond.
00:54:48My dessert will start with a pistachio pan de gin, and then white chocolate mousse,
00:54:54topped with an apricot gelée, and then it will be finished with a pistachio chantilly, raspberries,
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 for you.
00:55:09I am chaos all the time.
00:55:12It's all right.
00:55:13We're going to get there.
00:55:17Hey, Arletti.
00:55:18I cannot wait to see what you guys are going to be making.
00:55:21I'm trying to go back with my childhood, when I grew up with all these wonderful fresh fruits
00:55:25and ingredients.
00:55:26I'm going to make a tropical tart composed of a citrus sabli, followed by a passion fruit
00:55:33cremou topped with a mango compote, a coconut lime with ganache, with a spun sugar and toasted
00:55:41coconut.
00:55:42When I was little, I used to climb the mango trees.
00:55:45The Dominican Republic has so many different mangoes.
00:55:47Just in our backyard, we have over five different varieties.
00:55:52We had cachiman, bullita, huehuetoro.
00:55:55Did you say huehuetoro, girl?
00:55:56Huehuetoro, papi.
00:55:57That's so good.
00:55:58That's my favorite.
00:56:00Yes.
00:56:01What are you working on?
00:56:02I'm making a guava filling.
00:56:04So we're both going pretty tropical.
00:56:06Absolutely.
00:56:07So I'm making this.
00:56:09It's a napoleon, but it's not a napoleon.
00:56:11And I'm making a bunch of layers in there.
00:56:12I'm actually putting layers of every single thing I ever remember that is close to me
00:56:17before I left Cuba.
00:56:18I'm going to have this beautiful layer of coconut mousse and then a sponge cake.
00:56:23And then I'm going to have some guava filling.
00:56:25On the top, I'm going to do a bliss puff pastry.
00:56:29A bliss puff is an expedited puff pastry.
00:56:32Basically what you do is you make a very buttery tart dough and you create layers of air in
00:56:38between it by chilling the dough and folding it.
00:56:40That's actually the only pastry I ever did in Cuba.
00:56:44And I had to work with it at 12 o'clock at night because it was when it was cold.
00:56:48As a boy coming from Cuba, I've never thought that I would be doing the things that I'm doing
00:56:53today.
00:56:54And now here I am.
00:56:56Look at this kitchen.
00:56:56I mean, this is a story.
00:56:58The last 12 years, I have invested everything I have, everything, into my pastry shop.
00:57:07This is feelings and emotions.
00:57:08So here you go.
00:57:09We have our breakfast pastries over there and we have our macarons over here and our beautiful
00:57:14desserts over there.
00:57:16We're very proud of being eclectic.
00:57:18We have my clothes hanging in there.
00:57:20It's like you see in Havana.
00:57:22That's what we do.
00:57:23We have murals painted by my brother.
00:57:26We're very proud of that.
00:57:28Let's go to the back.
00:57:30Voila.
00:57:32It's a huge space.
00:57:34We have our lamination over there.
00:57:36We have our desserts over there.
00:57:38We have our bread area making.
00:57:40And then we have our macaron area over there.
00:57:43This is the first macaron I ever tried.
00:57:45It's passion fruit, buttercream with pineapple filling.
00:57:49All our macarons have two fillings.
00:57:52When I win this competition, it will be a dream come true.
00:57:56And that money is going to go straight into my business and my amazing team of chefs and
00:58:01pastry chefs that does an amazing job.
00:58:03I want to make sure that we make it, you know, out of these harsh economic times.
00:58:08Now to put my guava.
00:58:11That's my last layer of my mousse.
00:58:14In order for my dessert to completely set up, I have to put it in the glass jiller.
00:58:18And it has to be in there undisturbed until almost the very end 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 not all the way ripe.
00:58:33I'm finding myself adding more sugar.
00:58:35So I'm trying to, like, compensate a little bit.
00:58:39You're good?
00:58:39You guys good?
00:58:40Good.
00:58:40How are you doing?
00:58:41Yeah?
00:58:41Good.
00:58:42Just chitting around.
00:58:43This guy doesn't even break a sweat.
00:58:45I know.
00:58:45He's not even sweating.
00:58:46Just walking around, you know, living the dream.
00:58:49Chris, what are we trying to evoke with this and what do you make?
00:58:51Growing up, every Sunday I would go to the same donut shop.
00:58:55Would always get a blueberry lemon filled donut.
00:58:57And if I was a good kid, they would split it and then fill it with a vanilla ice cream
00:59:01as well.
00:59:02So I'm making a chiffon cake and then doing a blueberry thyme jam, lemon curd, blueberry almond clusters, some blueberry
00:59:09powder chocolate decor.
00:59:11That sounds delicious.
00:59:12This is not your first rodeo.
00:59:14Yeah.
00:59:14Have you ever won a competition before?
00:59:16I have not, but thanks for letting me know.
00:59:18I've made it to the semifinals or I've made it to the finals and I've always just come up a
00:59:22little bit short.
00:59:23Well, I happen to know of a competition where you could take away $50,000 in a big gold medal.
00:59:30Is that why you guys put me back here?
00:59:31To motivate me?
00:59:32This could be it, man.
00:59:33I'm excited for you.
00:59:34Come on to see what you do.
00:59:35So I'm going to take some white chocolate.
00:59:37I'm going to dust some blueberry powder on it.
00:59:41And then I'm going to press it in between two acetate sheets and kind of curl them up.
00:59:44So this is going to be chocolate decor.
00:59:47So I just want to get this in this sphere here so I have some movement.
00:59:52I'm going to set this in the fridge.
00:59:57Just 15 minutes remaining now.
01:00:02All right.
01:00:03I'm going to just remove the circle right now.
01:00:05Hop.
01:00:06Everything looks good behind.
01:00:08Hop.
01:00:10Hop.
01:00:12Two more chefs will be leaving this kitchen.
01:00:16I'm fourth place right now.
01:00:18But the truth is you never know what the others are going to do.
01:00:25It's not going to work.
01:00:27Like when I unmold it, it's going to, I'm afraid it's going to run.
01:00:31This thing expanded on me and it just didn't have enough time to set.
01:00:35So, um, so now I'm not going to be able to unmold it.
01:00:39So, like if I take it out of here, it's going to break.
01:00:45So, I'm going to just transfer it, whatever I can.
01:00:48I'm going to do my best to get whatever is in here in there.
01:00:57Oh, it's so sad because all the components are so good.
01:01:03I'm like really broken.
01:01:08Oh, my goodness.
01:01:12This wasn't supposed to be in a love band.
01:01:15It's horrible.
01:01:16This is the biggest embarrassment.
01:01:21Oh.
01:01:26This is literally a nightmare.
01:01:34I just want to leave.
01:01:37Like seriously, I just want to walk away.
01:01:53I feel that I have to push through.
01:01:55The flavors are there.
01:01:56The textures are there.
01:01:57Um, just not the way I wanted to present it, for sure.
01:02:02At least I have something to share.
01:02:05I'm just going to tell my story.
01:02:07And my story is about struggle.
01:02:10Just the fact that that fit in there perfectly is blowing my mind.
01:02:14But it's about making it through the struggle.
01:02:19Five minutes left, chefs.
01:02:21I can't wait too much exercise right now.
01:02:25These chefs, they're really stressing out.
01:02:28Yeah, yeah, yeah.
01:02:30There are two chefs going home.
01:02:32The chefs ranked 11 and 12 at the end of this master challenge are the ones that are going to
01:02:36be leaving this kitchen.
01:02:38Stay focused, gotta stay focused.
01:02:41Stay focused.
01:02:43I feel very stressed right now.
01:02:45My mom would finish this cake in one sitting, literally.
01:02:49Chefs, you have two minutes left.
01:02:51Damn.
01:02:55This garnishing here with a little bit of pistachio and chili.
01:03:04I'm really focusing on the details and the technique.
01:03:13Five, four, three, two, one.
01:03:19Thank you, chefs.
01:03:23Good job, everybody.
01:03:25You can all head to the back kitchen until you're called in to present your desserts.
01:03:29Good job, good job.
01:03:31Good job.
01:03:37Mr. Goldman, Ms. Yard, you've each got 15 points to award, and we're going to say goodbye to the two
01:03:42chefs who have the lowest cumulative scores.
01:03:46Let's welcome back Chef Molly.
01:03:48Yay!
01:03:49Yay, Molly!
01:03:50Let's go, lady.
01:03:54What I made for you is a pistachio raspberry gato.
01:03:59Chef Molly, do you think this dessert can keep you in the number one spot?
01:04:02I sure hope it can.
01:04:04I was kind of excited about your moniker of just, you know, absolute recklessness, and this is not reckless.
01:04:15Yeah.
01:04:16Every cut, every line is 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 to give it a taste.
01:04:26Let's do it.
01:04:27It's really pretty.
01:04:29Clean.
01:04:29We'll start from the bottom up.
01:04:31Pistachio pandejin.
01:04:32On the inside is a little crunchy layer of dehydrated strawberries, pistachios, and white chocolate.
01:04:38And then on top of that is a white chocolate mousse, finished with an apricot gelet.
01:04:43And then on the very top, you have pistachio chantilly, fresh raspberries, raspberry fluid gel, and then a little chocolate
01:04:49garnish.
01:04:53It's a very impressive dessert.
01:04:55It's very well done.
01:04:59The pandejin, I'm going to start there on the bottom.
01:05:01I really enjoyed the pistachio in there.
01:05:04Smart choice with the creams.
01:05:06Having the nuts on the top really added that texture.
01:05:09I think this pandejin, it's a little dry, but it works with this.
01:05:14It really supports all of this other stuff that is so light and luscious.
01:05:19It's beautiful and incredibly well executed.
01:05:22A plus.
01:05:24Thank you, Molly.
01:05:27This is the work of a cold, calculating assassin.
01:05:31Right?
01:05:33I think the recklessness was a ruse.
01:05:37All right, let's welcome Chef Juan.
01:05:41I really want to get that top spat.
01:05:44There is something really specific in this dish, which is called Mongo Mongo.
01:05:48It is a really cultural type of cooking that is only done in the coast of Colombia.
01:05:54It's very bold.
01:05:56Here we're looking at a beautifully baked crust, and it's not given up anything.
01:06:02I have no idea what's in there.
01:06:04I can't wait.
01:06:05Mongo Mongo, give it to me.
01:06:06Right?
01:06:07I'm so excited.
01:06:09Oh, wow.
01:06:12It's still a mystery, right?
01:06:14I made vanilla sablé, a Mongo Mongo compote with mascarpone mousse, and a coconut salt cake.
01:06:23I love the Mongo Mongo.
01:06:25While the cream is perfect, for me, it overpowers the dish.
01:06:34The tart shell has a perfect balance of salt to it.
01:06:39I just want more Mongo Mongo.
01:06:43I really enjoy the Mongo Mongo.
01:06:46Got a little banana, I got a little mango, and then there's just this little salt that kind of sneaks
01:06:50in there.
01:06:52This is delicious.
01:06:54Chef Juan, great work.
01:06:55Thank you so much.
01:06:59Chef Clement.
01:07:01This is a fraisier, so it's like a strawberry shortcake.
01:07:04So this is the favorite cake of my mom.
01:07:07Oh, gosh.
01:07:09It's so clean and perfect.
01:07:11I remember your fraisier.
01:07:13I remember absolutely loving it.
01:07:15Here's the rub, though.
01:07:17Is it going to be as good as your last one?
01:07:20Moment of truth, Clement.
01:07:22It has almond sponge cake on the base, vanilla mousseline.
01:07:25I did like a hibiscus, jelly, and fresh strawberries with a mascarpone cream.
01:07:33It might, it might even be better.
01:07:38Ah.
01:07:39Clement said, you thought you had first place.
01:07:42It's the love that you can taste.
01:07:44The vanilla is really coming through nice.
01:07:47The strawberries are beautiful.
01:07:49Well, I do like the acidity that the hibiscus brings.
01:07:53It, it, it resists my spoon a little bit.
01:07:55A little less gelling, and I think this would be a perfect dish.
01:07:59Sounds good.
01:08:00Chef Clement.
01:08:01Thank you so much.
01:08:01Well done.
01:08:03He remembered the three years ago fraisier, and he said it tastes even better, so.
01:08:07No, I feel confident.
01:08:13Chef Adalberto.
01:08:16I feel like I cannot breathe.
01:08:19It feels like Judgment Day.
01:08:23Adalberto, I know what you're capable of.
01:08:26When I saw you walk out with that, I gotta tell you, I was incredibly shocked.
01:08:30This is not what I intended to present to you today.
01:08:32This wasn't supposed to be in a love band.
01:08:35Um, uh, well, listen, I, I hope it's delicious.
01:08:39Let's find out.
01:08:51I'm making for you a coconut lime mousse Napoleon made with rum-soaked genoa.
01:08:57This is a little bit of a story about my past.
01:08:59There's all the flavors of my childhood, including guava and coconut,
01:09:03uh, the puff pastry that I used to make when I was a kid.
01:09:06Unfortunately, your vision certainly didn't match your execution.
01:09:09Yeah.
01:09:10Your decision to make blitz puff pastry was very risky.
01:09:14It's one of the hardest things to do, and time was not on your side here.
01:09:19All right.
01:09:21As far as the flavors are concerned, it actually tastes like a tropical porridge.
01:09:25Mm-hmm.
01:09:25Yeah.
01:09:27Your blitz is nice and salty.
01:09:29It's, it's not crispy enough.
01:09:31I can tell this is not what you were going for.
01:09:34Absolutely.
01:09:36Appreciate you very much.
01:09:38I'm disappointed.
01:09:39This is the end of the story.
01:09:42My dessert, it was a failure.
01:09:44Yeah.
01:09:47Yeah, I don't, I don't know.
01:09:50I don't know.
01:09:51Let's welcome back Chef Florencia.
01:09:55Yeah.
01:09:56This is a representation of, uh, what my Sundays were back in Italy.
01:10:01My mom would ask me only for one dessert, chocolate mousse.
01:10:04That's all she loved, all she liked, all she wanted.
01:10:07So there is, uh, some chocolate and sugar work on top of it.
01:10:11I wanted to represent some, uh, cancer awareness ribbons, uh, because my mom lost the bottle, so.
01:10:17Sorry to hear that.
01:10:25This looks like it is going to be so moist and luscious, but I want the chocolate and I want
01:10:32the cake just to be a little bit more distinct.
01:10:35Absolutely.
01:10:36Let's serve it up.
01:10:39I did, uh, almonds genoise, soaked with espresso liqueur and amaretto.
01:10:44And there is, uh, my mom's favorite chocolate mousse with some, uh, Italian cherries.
01:10:49Uh, there is some dulce de leche in the center and then layers of a soap genoise with amaretto.
01:10:59This is one of those multidimensional, fork tender, milked in your mouth, rich, and yet light as can be desserts.
01:11:10I'm glad. I'm very happy.
01:11:12There are so many nuances, and the cream on top makes just a wonderful bite.
01:11:18Thank you so much.
01:11:20Mmm, notes of chocolate, notes of caramel.
01:11:24This is delicious.
01:11:25Florencia, your mom would be very proud.
01:11:27Thank you so much.
01:11:28Nice job.
01:11:30It was bringing all these wonderful flavors together in a symphony in one bite.
01:11:36Mmm.
01:11:37Florencia.
01:11:38What a lovely story.
01:11:39Thank you, guys.
01:11:40That was cool.
01:11:40Beautiful.
01:11:43All right, let's welcome Chef Robert.
01:11:46This is an homage to my mentor.
01:11:48This is a chocolate bar of his that we used to do.
01:11:51It's very whimsical and very fun.
01:11:53It really is.
01:11:55I think the thing that really grabs me is this, like, sexy, pink, gooey stuff.
01:12:03Then on top of that, the really tight spirals of gilded chocolate.
01:12:08Please serve it up.
01:12:10I start with a cherry chantilly at the top, followed by a cherry jam, milk chocolate mousse
01:12:15with toasted hazelnuts, a chocolate cake, and then it's hazelnut and milk chocolate for your
01:12:20team crunch at the bottom.
01:12:22I love the complexity of the dish and the etherealness of your chantilly.
01:12:27Thank you, Chef.
01:12:28Yeah, Robert, you got a lot of cool techniques here.
01:12:30Your execution was impeccable.
01:12:34All right, Chef Robert, thank you so much.
01:12:36All right, thank you.
01:12:39It was form and function and beauty all combined together.
01:12:50Chef Chris, good to see you again.
01:12:51Hello, hello.
01:12:52I love what's going on top.
01:12:54These decorations that you've made that almost look like fried taro.
01:12:57And on the sides, it's just, it's a naked cake.
01:13:01I've never really seen a naked cake where I've been like, that looks great.
01:13:07Oh, my God.
01:13:09All right, let's give it a go, Chris, whenever you're ready.
01:13:11All right.
01:13:12Whoa.
01:13:14Okay.
01:13:15That is a hunk.
01:13:16It's a chiffon cake, vanilla melted ice cream mousse, a blueberry thyme compote,
01:13:23blueberry almond thyme crunchies, and 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 that same experience, unfortunately.
01:13:37It's just a little too flat for me as far as the flavors.
01:13:42More lemon, more blueberry.
01:13:44All right, Chef Chris, thank you.
01:13:48It's nerve-wracking.
01:13:49I really just hope to stay at eighth place or move up in the leaderboard.
01:13:53This dessert I made for you today is a key lime pie with homemade graham cracker crust,
01:13:57a key lime filling, and torched meringue.
01:14:00I do look at the meringue and see it to be a bit weepy for me.
01:14:05Mm-hmm.
01:14:11I very much enjoyed the buttery richness of the crust.
01:14:15The weepy meringue kind of smothered everything else on the plate.
01:14:20I understand that this meringue isn't correct for 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 that your curd on the inside is also a little bit more dense.
01:14:33And I think they go together.
01:14:34Thank you, judges.
01:14:36All right, let's welcome Chef Arletti.
01:14:39I'm still on the bottom four out of the 12.
01:14:41So it's just like, oh my God, I need to deliver it.
01:14:45So this is me on a tart.
01:14:48I think it's a little messy.
01:14:51The top on the inside where the fruit is, it looks really wet.
01:14:57According to the leaderboard right now, you're a fourth from the bottom.
01:15:00Yes.
01:15:00We are going to be eliminating two people from this.
01:15:04I would suggest looks-wise, I don't know how well you're going to score with presentation.
01:15:10Oh.
01:15:14I hope I don't disappoint the judges on the flavor.
01:15:18On the bottom, you have a crunchy sablee, then followed by a passion fruit cremeau.
01:15:25To balance that out with mangoes and then the whipped ganache.
01:15:30Your sablee is very sandy.
01:15:32It's nice.
01:15:33I am getting that passion fruit.
01:15:35I'm getting that mango, too.
01:15:37I love mangoes.
01:15:38This mango is not ready.
01:15:40To a tropical girl, it's not the mango that I would have preferred, but I had already committed
01:15:44to the necessary halfway through.
01:15:46As soon as I started peeling that mango, I would have been like, nope.
01:15:50I would have gone and found something else.
01:15:52They are not holding back.
01:15:54They're getting every little thing.
01:15:57I am very, very nervous.
01:15:59It's a really great conceptual idea.
01:16:02It's technically just missing the mark.
01:16:05That's it.
01:16:06Chef Arletti, thank you so much.
01:16:09I'm truly disappointed.
01:16:11I'm sure they're going to tell me to go home at this point.
01:16:13I'm like, uh...
01:16:17All right, let's welcome Chef Aurelia.
01:16:24This is a caramelized apple, Charlotte.
01:16:27It is filled with vanilla mousseline cream, roasted apples, and a biscuit surrounding it.
01:16:35Oh.
01:16:35Ooh.
01:16:36Wow.
01:16:38Your presentation is very grand.
01:16:42Execution?
01:16:43High marks.
01:16:44Technically, not an easy thing to do.
01:16:47I love apple, and I love these apples.
01:16:50Your cake is really, really tender, really soft.
01:16:54It's beautiful.
01:16:55But I think flavor, probably could have used a little something.
01:16:58Just looking for a little more razzmatazz, you know?
01:17:02Thank you, Chef.
01:17:06All my nerves are here.
01:17:11Okay.
01:17:14I have to get some more points to, like, get out of the bottom, you know?
01:17:18I don't want to be sent home.
01:17:20I enjoy the celebration and the vividness of all the colors.
01:17:25All right, let's give it a taste whenever you're ready, Chef.
01:17:31This is a Bananas Foster brown butter torte.
01:17:35Your cake is beautiful.
01:17:37It's rich.
01:17:38What's the cream?
01:17:39It's a buttercream.
01:17:42I have found a new way of making buttercream.
01:17:44This is too stiff.
01:17:46I wanted something a little more luscious.
01:17:50I don't follow the rules.
01:17:52That's me.
01:17:52It's what I do, so I wanted to show you that.
01:17:54Rochelle, I love that you break the rules.
01:17:56When you do, and it's executed well, you knock it out of the park.
01:18:02For me, this lacks that next level of flavor to elevate your idea.
01:18:07They are being very critical.
01:18:10Yeah.
01:18:11All right, Rochelle, thank you.
01:18:15Okay.
01:18:16How do you feel?
01:18:17Ah.
01:18:22Last Place is not the place I want to be in,
01:18:25especially because I'm not 100% sure if I'm going to get enough points.
01:18:29I made a s'mores roulotte.
01:18:32I have a milk chocolate ganache with graham cracker clusters
01:18:37and a roasted marshmallow on top.
01:18:39The outside of it, I see all that beautiful burnt stuff,
01:18:43and it looks great.
01:18:44But then right underneath it, raw cake.
01:18:46The red caps on the mushrooms are perfect.
01:18:49This doesn't look bad, but it could look a lot better.
01:19:05Your chocolate cake is very rich.
01:19:07It's not really blending in with that ganache that you have in there.
01:19:11Match that with the marshmallow.
01:19:14It's not yielding.
01:19:15It doesn't break.
01:19:17This dessert is, it's relentless.
01:19:19There's no goo.
01:19:21There's nothing to sort of, you know, ease 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, this is a good cake,
01:19:29but you'd need just a little bit more liquid
01:19:31to kind of help keep things moving.
01:19:34Lube, if you will.
01:19:36A little cake lube.
01:19:38I'm nervous.
01:19:40Now the question is,
01:19:42how does it hold against everybody else's?
01:19:44Who are you?
01:19:46Not good.
01:19:49All right, first master challenge in the books.
01:19:51It's time to input your scores.
01:19:53Please take into consideration flavor,
01:19:55execution, and technical difficulty.
01:19:58You've each got 15 points to award,
01:20:00so 30 points on the line for each of these chefs.
01:20:13Chefs, the 12 of you have worked so hard to get to this point,
01:20:16but only the top 10 will continue on in this competition.
01:20:21Let's start by revealing the chef
01:20:23with the highest overall score for the day.
01:20:33Molly!
01:20:37Molly, the look of your raspberry pistachio ghetto
01:20:40was the polar opposite of reckless.
01:20:44This time we got Daredevil Molly in the bold flavors.
01:20:48Well done.
01:20:50Oh my gosh, it feels really awesome.
01:20:53So let's see who else will be joining you.
01:20:56If your name is on the board,
01:20:59you've made it through.
01:21:03That's Clement, Florencia, Juan, Robert, Chris, Aurelia, Casey, and Rochelle.
01:21:13Molly and Clement, you were top two in the skills challenge.
01:21:17You also nabbed the top two in the master challenge, too.
01:21:21Congratulations.
01:21:23That, of course, means Julian, Adalberto, and Arletti,
01:21:27only one of you will continue on in this competition.
01:21:30Please step forward.
01:21:32I'm feeling very nervous.
01:21:39Let's run through your scores to find out who will stay
01:21:41and who will go.
01:21:59Adalberto, you will live to bake another day.
01:22:03Congratulations.
01:22:05That was tough, but I'm grateful that I get to stay.
01:22:13Thank you, Jeff.
01:22:15I'll meet you, bro.
01:22:18Julian, Arletti, Duff and I were very moved by your personal stories,
01:22:22but both of your desserts need a little more refinement.
01:22:25I'm very sorry.
01:22:26Please say your goodbyes and exit the kitchen.
01:22:30Definitely not happy that I see these two great people going home.
01:22:37That's a lot for one episode.
01:22:40The 10 of you have earned the right to return to this kitchen.
01:22:44Is it?
01:22:45And continue your quest to become the ultimate baking champion.
01:22:50Good work this time.
01:22:52And good luck next time.
01:22:53I am so grateful to be able to keep telling my story.
01:23:00Oh, my God.
01:23:01What a rollercoaster theme, huh?
01:23:07This season on the ultimate baking championship.
01:23:10The way that this was imagined and executed is near flawless.
01:23:15No baking skill will go unchallenged.
01:23:18Feels like a pastry olympic.
01:23:19We're going to test your command of every skill required of a baking master.
01:23:23Today, it is all about chocolate.
01:23:25You have really brought that elegance.
01:23:28The chefs have a daunting task.
01:23:29That's not tough.
01:23:30Sugar showpieces.
01:23:31It's getting crazy.
01:23:33It's all about mastering modern techniques.
01:23:35I brought in my best friend, liquid nitrogen.
01:23:38Oh, my gosh.
01:23:39So...
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