- 4 hours ago
The Ultimate Baking Championship Season 1 Episode 1 [Full Movie] [Full Series]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.
00:00:29هذه هي النواتي التي أردتها.
00:00:31و لا تقلق بها سيئة.
00:00:35نعم! هناك نحن، بي.
00:00:37سيئة سيئة من الناس من العالم.
00:00:41المساعدة التي تعرفت ما يجب أن تصل على الأعلى.
00:00:44فهي سيئة.
00:00:45كلما تظهر، هناك شيئاً فيه.
00:00:47هذا مكتب.
00:00:48شكراً لك.
00:00:49و فقط أحد سيئة من المساعدة.
00:00:52و يقوم بها المساعدة المستقبل الأول.
00:00:56المترجم الأخير المترجم الأخير.
00:01:00тому
00:01:17the ultimate baking championship it is literally the crumb-to-crumb like this is it
00:01:22موسيقى
00:01:52Ąunoات They're going to be so high
00:01:54koan might be the guy to beat
00:01:55He's done the Wizards of Baking
00:01:57He's won school of chocolate before
00:01:59You got to defeat masters to be a master
00:02:02People should be a little bit scared
00:02:04Because 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 sixteen pastry chefs
00:02:21المترجمات لديه أخطارك ومعيشة لعيشاتكوية وشكرا عنها
00:02:25في تقليل بخلق من قائد سيئات
00:02:29هنا في الألتماعية كمممشرة
00:02:32تحثمون أنك تكون لديوهو به حيث في قائدية ومعجرى
00:02:36ومع البحث في عيش والاقلال المترجمات
00:02:40في المنزلين المترجمات
00:02:42في النارات المترجمات سيكون لدخلق كل ديسرات
00:02:46ويجب أن تشعرون لديوهوكا
00:02:51الآن، إذا كنت تسجد إلى المددور من المددور، سيكون جددًا.
00:02:57لكن، إذا كنت تسجد إلى المددور من المددور من المددور،
00:03:00تستغل الوضع بالنفذر،
00:03:03إذن تسجد الموضوع الجميل وتمعين المعنى من المعنى للطبع للمددور.
00:03:12جميع المنطقة ترغب على السمحن لتستطيع ذلك المعنى بذلك،
00:03:19قدت with the basics we want to see what each of you can do with taste and texture beginning with
00:03:26a skills challenge
00:03:30let's go i'm ready to get started
00:03:33the first thing we need to do is to split you into two groups of eight
00:03:39oh 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
00:03:50سأعقوا بجد
00:03:51خائص بحيرها
00:03:52خائص يملكون موضوع
00:03:54تأكذها وشأخص
00:03:56فقالي
00:03:56خائص
00:03:57سرا're
00:04:02وفرنسia
00:04:08صلتين
00:04:09المترجمة بيجانا مع التواصلات المختلفة
00:04:24بيتر و توستد روشل و كلمان
00:04:27الآن الجزيز الذي ستعرف بعد
00:04:30ستعرف كل جزرز سورة
00:04:33باستخدام حيوالي
00:04:34وحيوالي وحيوالي
00:04:36المتحدث لا يقوم بها
00:04:39لأنه في المنزل
00:04:41ستعرفين مجردين ويساعدين
00:04:45مجرد
00:04:46مجرد
00:04:48مجردين
00:04:49المناسبة لكي ألاحظون السابق
00:04:51وحاولنا حيث أن نحن السابق
00:04:53هذه الشيئة الكريتين
00:04:57تحديث لديك رجوة لأحياني
00:04:59وكما تشعروني برحلة بائسة وعطار
00:05:01ويبدأ الآن
00:05:02سايلاً وفكرة
00:05:13والعضبات
00:05:14بحفظة
00:05:14حجي لنفعل
00:05:17وهذا Abb booking
00:05:18متح في مقابلة
00:05:18في مغاو مقدعة
00:05:19في لغاو مذيلاً
00:05:23المخسنة
00:05:23جداً
00:05:25كانت مفت Bureau
00:05:35ألو بلد
00:05:36وبلو بلد
00:05:36إنه ممن الأمسي
00:05:40ع 真的 يا لد
00:05:41إنهوا م مرسل
00:05:41ولدي تبداء
00:05:43أنا أف хочет
00:05:44بداية حالي قدر قدر اي الفيديو
00:05:46مهين
00:05:47تنظرع بها
00:05:49مهينة
00:05:50ثم يحضر النقاط
00:05:53ومنه
00:05:55ومنهيني
00:05:56منك وقها
00:05:57بأنقبه حدوم
00:06:02بداية
00:06:08من أن تجربة
00:06:11على الإسال
00:06:12موسيقى
00:06:43موسيقى
00:07:12موسيقى
00:07:43موسيقى
00:07:47موسيقى
00:07:47رachelle how we doing?
00:07:49we're doing good
00:07:49you and cleman you both have bitter and toasted
00:07:52of course he's got some experience
00:07:53baking on tv as we've seen
00:07:55you know he's got that very french
00:07:58personality
00:07:58it's very intense
00:07:59so i'm trying to like lighten it up over here
00:08:02be like you know just have fun
00:08:04what dessert are we making?
00:08:05i am making a
00:08:07chocolate mousse with a
00:08:09liquid pecan praline center
00:08:11sandwiched in between chocolate sasher cake
00:08:13with toasted marshmallow on top
00:08:16i kind of like to
00:08:17do away with the rules sometimes
00:08:19i spend time in two michelin star kitchens
00:08:21working for jose andre's
00:08:23and 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
00:08:31but i need to get these mousse in the freezer
00:08:33otherwise it's going to be a very freeform mousse cake
00:08:36good luck rochelle
00:08:38how you doing over there steve
00:08:40kind of crazy
00:08:41right
00:08:41how about you
00:08:42the first challenge do what you know
00:08:45and stick with it
00:08:46all right casey
00:08:48so you're making something salty and sticky here
00:08:51i am
00:08:51i'm from chicago we love ball games
00:08:53so i'm going to use peanuts today
00:08:55i'm going to stick to that sweet
00:08:56kind 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
00:09:07candied peanuts
00:09:08a chocolate mousse and a sticky guillotine tuile
00:09:11i know you tried out to be a dallas cowboy cheerleader
00:09:13tell me about that
00:09:15i did um it was a lifelong dream when i was a child i danced for 20 years
00:09:20being up against 400 women cut down to the last 45 rooted me and the attitude that i need to
00:09:26bring to this competition
00:09:27i got cut for weight probation like how funny is that though because like i do desserts i eat desserts
00:09:33so it was a interesting time in my life but you know what the discipline and everything that went into
00:09:38being an athlete translates over here
00:09:40well let me just say casey it's the dallas cowboy's loss
00:09:45booyah
00:09:47have you moved on any of your sticky elements over there steve
00:09:50no not yet
00:09:51we're going to do a eclair
00:09:52a praline pastry cream
00:09:54some salted caramel
00:09:56and then a praline cream on top of that
00:09:58and garnish it off with some salted nuts
00:10:01i'm definitely hitting the salty adding salt to everything
00:10:04i've been competing for over 25 years
00:10:07you could probably call me one of the founding fathers or pioneers of baking competitions
00:10:12now i teach unless 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 be 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 i 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
00:10:58and that's going to be dipped and then has to 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
00:11:13cool get them out of here
00:11:15make more space for me
00:11:17what 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 what did you decide to make chef
00:11:27i'm making an almond brown butter cake it's going to be topped with a honey
00:11:30and 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 this is how you do it you know
00:11:41what do you do you say that your your chefs are watching you back home
00:11:44i'm an executive pastry chef
00:11:46and lake tahoe
00:11:47really and have you always been a chef
00:11:50no actually i spent my life training to become a professional ballerina
00:11:54i loved it but couldn't keep going so 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
00:12:05i got injured and it was really tough you know you work your entire life for something and you
00:12:09finally get it and then it just slips right through and it's gone but i got another obsession now so
00:12:14we're all good i've worked for some amazing famous chefs like amari gishan i was able to sponge
00:12:20up and soak all their knowledge from i'm so ready for this
00:12:28do we have time to taste something yeah give it to me what do you got here ricotta ricotta mousse
00:12:37oh it's beautiful chef well done well done so i'm doing ricotta and pear cake and tart it's a very
00:12:45very traditional cake in italy there will be a sweet pear and vanilla compo the ricotta and pear
00:12:52mousse and then very thin crunchy cookie honestly i'm nervous the competition is huge ten minutes
00:12:59remaining now coming out of the oven i wish i had more time on my eclairs the eclairs look a
00:13:07little bit
00:13:08under baked i think in hindsight i could have done a different dessert look how smooth that is
00:13:16my plate is mostly yellow and white so i'm adding the punch of color yes
00:13:23a little bit worried about this crunch element i didn't let my crunchy tool set overnight like
00:13:28i usually like to so it's not crunchy just five minutes left chefs okay it's time to just get this
00:13:35smooth out of this freezer oh yeah baby
00:13:43it worked thank you thank you pastry gods out there really needed your help today i'm feeling
00:13:49incredible i'm going to have a finished dessert bitter and toasted that's all we want 90 seconds to go
00:13:58we definitely want this salty element to shine through here
00:14:03i have a compost of pears that i'm trying to keep crunchy
00:14:07and then i have a sablé this is the most stressful thing i ever did in my life
00:14:12you ain't sending me home all the key lime pie
00:14:1730 seconds
00:14:20what i know for sure is that i'm not going home today and i'm telling you that
00:14:24is this room oh no five four three two one
00:14:34whoa good job chef good job everybody
00:14:39we did it first round done
00:14:42chefs 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 so my expectations are up here
00:15:00duff is going to be our permanent judge for the entire season your second judge will change with each
00:15:06discipline we test today that role will be filled by a true legend a three-time james
00:15:13beard award winner sherry yard wow chefs if you want to win this competition you'll need to push
00:15:21yourself on every challenge judges your job is to evaluate the desserts based on flavor
00:15:26execution and technical difficulty for the skills challenge you can each award up to 10 points
00:15:33per dessert which means a perfect score would be 20. let's begin with rochelle
00:15:39i made a dark chocolate and toasted pecan praline mousse entremet in 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 doesn't bring an exalted bitter
00:16:03i think that maybe what might have helped is more caramelization okay i love this mousse i think i
00:16:09just want more pecans because i'm not getting enough pecans i feel like it's almost missing the toasted
00:16:15part i'm feeling a little nervous because the judges found some weak points that i just wasn't
00:16:20expecting all right why don't you guys move on down here to clement well i made for you guys chocolate
00:16:27hazelnut and coffee tart this is a feast for the eyes everywhere 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 because right away
00:16:38i'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 the texture of your tart shell reads
00:16:58toasty you brought the texture with the nuts you brought the texture
00:17:02with the caramel on the outside you brought the texture with the tart shell you brought the bitter
00:17:07everywhere well done thank you so much all right adalberto so i went with a date pudding cake with
00:17:17passion fruit bird the plate it just dances the colors from the mango on the side you definitely
00:17:22have challenged yourself here thank you
00:17:27i really like this there are like seven smooth components they're all a different kind of smooth
00:17:35i'm definitely getting the sour too i think you did such an incredible job with the smooth
00:17:39honestly the passion didn't have as much sour punch i just wanted a little more complexity of the sours
00:17:47all right robert i went with the key lime pie it is a beautiful presentation the way you did this
00:17:53it created a lot of movement and it's actually really really composed
00:17:59your key lime curd it was sour it's smooth i think you just absolutely nailed it here smooth check
00:18:06sour boom cut to me getting sent home no i'm sorry
00:18:12all right so casey i made chocolate peanut caramelized tart with salted fouillotine twill
00:18:19there's so much action it's dramatic
00:18:25it's like a roller coaster of flavors going on i'm getting the stickiness with the twill the creaminess
00:18:32of the mousse and salt pops i'm like my dog when he's eating peanut butter
00:18:39it's sticky thank you salty all day long yeah delicious
00:18:45all right professor steven so 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 this
00:18:58other
00:18:58stuff around you where people are going to be doing their fireworks okay
00:19:06i think you had a great opportunity for more sticky because you had caramel sauce
00:19:10yes yes it was there it just needed more i think your eclair i would have left this in the
00:19:17oven for a while okay listen nobody will accuse you of not using any salt a little too salty
00:19:29okay florencia i decided to deconstruct the tart of ricotta and pear it looks very elegant and
00:19:36i 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 thank you
00:19:49the cookie buttery and perfection just not crunch enough that said your overall execution of the dish
00:19:59was superb thank you all 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 the notes with sweetness but it lacks that crunch the nuts on
00:20:26their own toasted are great but it doesn't add that super crunch this is the challenge okay give me
00:20:33something crunchy okay
00:20:39the heart has sunken i can definitely see myself going home
00:20:45chefs 20 would have been a perfect score here's the chef who created the highest scoring dessert
00:20:58congratulations clement you will advance to the master challenge i came for redemption my plan has
00:21:06worked and i need to keep going in this competition now let's see who else will be joining you
00:21:20i know two chefs are about to leave so as i stand in front of the leaderboard i'm panicking
00:21:29oh my god adalberto florencia robert and casey you'll be continuing on to the master challenge as well
00:21:39that means sarah stephen and rochelle you're at the three lowest scores and only one of you is going
00:21:45to be 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
00:22:15what rochelle you just made it through
00:22:21congratulations this was my first competition i wanted it so badly to get to the professional
00:22:26level of ballet takes a lot of sprained ankles a lot of calf muscles strains just like fighting
00:22:32so i'll definitely be doing it again and i'm gonna win next time congratulations you six chefs are safe
00:22:39for now but if your name is towards the bottom of that leaderboard you're gonna have to pick up a
00:22:46lot
00:22:46more points in that upcoming master challenge you can all head to the back kitchen we'll see you
00:22:51very soon it's going to be a cumulative score for the masters challenge so they're going to take into
00:22:58account my score from the skills challenge i'm going to really have to push myself and show them what i
00:23:04got
00:23:12welcome back chefs thank you two elite pastry chefs from the first group have already been
00:23:21eliminated are you serious oh my gosh i 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 please direct your
00:23:37attention to the leaderboard where you'll see your name next to a taste and a texture sour and sticky
00:23:45huh it's an interesting combination i can dig the sour but the sticky i'm like
00:23:51chefs you have 90 minutes to demonstrate your mastery of the basic tastes and that time starts now
00:24:04we're the best
00:24:08pressure's on heat's on it's warm in here we're getting ready to go all right
00:24:14oh boy get ready hurricane molly's in town i will be the messiest person here so just be ready for
00:24:22me
00:24:25well hey molly i'm curious what you're doing right now i'm trying to blend way too little and
00:24:29way too big of a container so i'm gonna get a smaller container quick sure go ahead i'm sorry
00:24:33what sort of salty and smooth dessert are you making miso namalaka what is a miso namalaka
00:24:38is a fancy version of an emulsion it is an incredibly smooth type of custard the other part
00:24:47of my namalaka is a banana bread to go with it what a twist i know you say namalaka and
00:24:53i'm like oh my
00:24:53god it's exotic no one's ever gonna try this before and then it's like banana bread it's like a little
00:24:57homey and a little bit of technique i'm going to do a dome of namalaka in the middle i will
00:25:02add pieces of
00:25:03banana bread on the sides and then a passion fruit gel a banana jam a blonde chocolate and a
00:25:08little milk crumble that's all milk not heavy cream it's definitely chaos on my station at all times
00:25:15but chaos is where i thrive
00:25:19i have a large family six people lots of nieces and nephews running around and i work in a place
00:25:28that is chaos all the time i work in a really big luxury hotel i like the craziness of a
00:25:35hotel
00:25:36you never know if one day you're making croissants the next day you're doing a chocolate sculpture
00:25:39next week you're making a plate of dessert so today we're going to plant out a flourless praline torte
00:25:44after that we're going to go in with a little bit of this praline and cocoa nib crumble this is
00:25:50our
00:25:50sweet cream gelato and the final touch will be our ranch pressed olive oil voila
00:26:00it's me oh it's okay oh it's beautiful okay chef what are you making i'm gonna do like a
00:26:07caramel mocha in colombia i used to have something called arequipe and arequipe is the type of caramel
00:26:13that has a beautiful creaminess but also has a little bit of saltiness into it okay so that's
00:26:18gonna be perfect perfectly smooth for my smooth element yeah you're going to find a crunchy layer
00:26:24of chicory and coffee chocolate sponge and the chocolate coffee chicory mousse and then my arequipe
00:26:30which gives high notes of caramel with that saltiness right now i'm gonna start working on my chocolate
00:26:37cake it's a cold brew cake with a little bit of salt the first thing that i think of when
00:26:41i have this
00:26:42salty and smooth was my boyfriend he likes his coffee super smooth and he always have his coffee with
00:26:49salt oven okay how's it going chris it's going good how are you i'm getting there well ashita queen
00:26:59of flavor i am the queen of flavor the name queen of flavor it started when i was on best
00:27:07baker in america
00:27:08one of the judges there she was like every round you bring the flavor so i went and got it
00:27:14trademarked and
00:27:15everything because no one else can be the queen of flavors but me and i guess that's a good nickname
00:27:21for somebody that beats bobby fleck and i kicked him out of the kitchen so i was like you get
00:27:26out of
00:27:26here really skedaddle okay well the combination of sour and sticky i decided to go with the rocky road
00:27:31because you know it has that sticky marshmallow fluff throughout it that sounds amazing i'm making a sticky
00:27:37marshmallow cream a chocolate buttermilk cake peanut butter chocolate cremeux candy peanuts as well as a
00:27:44chocolate garnish normally rocky road doesn't have a fruit component but i need something sour okay
00:27:49so we're going with raspberries i want to make a raspberry jam i really want that sour to come
00:27:55through well i hope your dessert keeps you around thank you have you figured out your sticky part chef
00:28:00chris yeah i'm gonna do a cinnamon vanilla milk jam milk jam is where you take milk and a high
00:28:06concentration of sugar and cook it down it's like a very thin dosa de leche which is very sticky so
00:28:11hopefully
00:28:12that checks the box of the sticky component i'm gonna start with an almond cake mango curd i'm gonna
00:28:16use fresh passion fruit seeds fresh meyer lemon i'm gonna do whipped creme fresh and cinnamon vanilla
00:28:22milk jam so these are almond cake and then once they come out of the oven they're gonna get soaked
00:28:26in a yuzu glaze for the sour one hour remaining chefs
00:28:34okay we're in the second round now of our skills challenge but there's a different feeling in the
00:28:39kitchen right now there's some nervousness my hands are like chic i am too i'm like
00:28:46you want some rum to pump the nerves yeah oh my god i'm origin from the dominican republic i'm getting
00:28:54inspired with dominican flavors and we use a lot the bitter orange i have a bitter and crunchy so for
00:29:01my
00:29:01dessert i have a chocolate hazelnut cake topped with a bitter orange jelly and a bittersweet dark
00:29:09chocolate mousse garnish on top with hazelnut crunch that's the gelatin in the room
00:29:17so what are you making sister i am making a eclairs okay i want to make a mayor lemon curd
00:29:26filling
00:29:27topped with whipped cream and on top of it is the honeycomb brittle the crunchy part and the bitter
00:29:32it comes from the honeycomb brittle growing up in the philippines i was very limited on how
00:29:39you create something and that's the reason why i moved here and now they call me a pastry assassin
00:29:45because i have this creativity i make desserts for high-end restaurants and michelin star restaurants
00:29:51so i have the experience i have the knowledge but to be honest i'm a bit nervous and intimidated
00:29:57it is my first time to compete in the tv chefs 30 minutes to go okay time to test my
00:30:05honeycomb look at that
00:30:11when i tasted it it was like straight like salt i don't like my honeycomb
00:30:18my honeycomb i gotta redo it two chefs will be eliminated at the end of this skills challenge
00:30:27the pressure is on me now redoing the honeycomb it gives me anxiety because this is the crunchiness
00:30:35and the bitterness flavor how many more minutes left i don't want to know chefs you have 20 minutes left
00:30:45there you go okay
00:30:48oh man i'm really hoping this is going to be sweet and toasted whatever it is you're making it is
00:30:53it is
00:30:53tell me about it julian so i'm gonna make a hazelnut petit gato those are petit gatos yeah
00:30:58and here they are it's kind of like it's a fancier french word for like a cupcake almost it looks
00:31:01like
00:31:02i'm making a toasted hazelnut milk chocolate mousse with chocolate ganache in the center and a
00:31:09toasted hazelnut brownie i got a lot going on stress level right now zero to ten what would you say
00:31:15uh i would say probably like a six or seven i'm not feeding a thousand people right now not yet
00:31:20you're
00:31:20gonna be feeding two unbelievably talented judges that are complete masters in bacon oh
00:31:25no pressure no pressure all right man good luck thank you how are you doing over there um okay
00:31:33i'm gonna toast the sesame seeds as much as i can i am a little bit of an adrenaline junkie
00:31:39i took up trap shooting as a sport pull pull
00:31:46it's truly similar to pastry making i just have to be very quick to respond i thrive in that type
00:31:54of environment they actually call me annie oakley i am the sharpshooter of pastry and clay
00:32:04i decided to do a toasted sesame seed creme brulee with a toasted sesame seed
00:32:11strawberry cookie i've made thousands of strawberry cookies may the force be with us right yeah
00:32:21five minute chefs are you serious for my flavors and texture i'm good with sticky
00:32:28there's that sticky but i wish i would have brought more sour to the plate
00:32:33i only have raspberry jam i'll make sure i get enough sour on there
00:32:39i really want to make this honeycomb work i gotta say the second group has had a little
00:32:45bit more of a difficult time i think as a whole than our first group did and got a couple
00:32:49chefs
00:32:49right now they're really up against it it did not set this isn't good my nomaloc it is not going
00:32:57to
00:32:57set up enough for me to pop it cleanly out of the mold so now it won't be a dome
00:33:01time check 90 seconds to
00:33:04go oh boy panic and fear starts to set in i just decided to do these little dollops on the
00:33:10plate
00:33:10just enough so that there's enough namalaka for each bite for the judges okay we're gonna do the cake next
00:33:19just have to pivot pivot pivot i have to start building this little moat around my namalaka
00:33:26to get it from spreading so much five four three two one time is up oh lord have mercy
00:33:39i look at my plate it's missing a lot of colors i don't know what happened i just froze in
00:33:44there
00:33:45two more chefs are going to be going home so judges please take into account flavor execution
00:33:52and technical difficulty first up it'll be chef caesar bitter and crunchy what i made is a honeycomb
00:34:00amir lemon eclairs there's an opportunity on this plate to be more visual just to have a little more
00:34:07fun or color on the plate it feels like you were like i'm gonna make honeycomb and then i'm gonna
00:34:13make
00:34:13something else to put underneath it it doesn't feel like it's part of the dish
00:34:23i'm definitely getting the bitterness your honeycomb you took it really far that sugar is very dark
00:34:30but it's not the bitter that i was looking for i 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 it's really soft so there's
00:34:41an
00:34:41imbalance in the dish of the softness to that bitter the only bitter and crunchy that comes to
00:34:48me truly is the honeycomb yeah not my favorite all right chef arletti today i made for you guys a
00:34:56orange chocolate hazelnut financier i see some inconsistencies from one plate to the next
00:35:03and i would have preferred to have had it cleaner
00:35:12i heard you crunch you heard that i heard you crunch yeah really crunchy and i think that because
00:35:18your mousse is so smooth it just accentuated that crunch really bringing the kumquat in works so well
00:35:26because it heightened the chocolate but then the chocolate still is bitter in a great way
00:35:33chef chris i made an almond cake soaked in citrus with a cinnamon and vanilla milk jam
00:35:41i love the colors it already screams to me sticky
00:35:49this cake is phenomenal thank you very much i'm getting stickiness from the milk jam on the bottom
00:35:56i'm not getting as much sour i wish you would have had more of that component the sour for me
00:36:03in there
00:36:03everything else is so well refined we're gonna move on now to chef lashita i did a play on rocky
00:36:11road
00:36:12you know what i love about this is that it just seems to be very non-traditional it's like a
00:36:18salad
00:36:22the marshmallow cream stuck to the plate stuck to my spoon stuck to my teeth it's very sticky and it's
00:36:28great but it's not sour at all chocolate cake is going to be the hero i did like the sourness
00:36:36that
00:36:37was hidden inside the raspberries just 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 being the
00:36:48queen of flavor literally means i'm bringing the flavor and if i do lose a flavor that would suck
00:36:56hi chef aurelio i chose to do a creme brulee i also made a shortbread cookie i love creme brulee
00:37:04and
00:37:04i love it when it's a complete shard of glass and i'm seeing a little bit of spotting here
00:37:09i love that you gave us utensils i just want to get in the you know really
00:37:19it is brulee which brings a toasty element i'm getting toasty perfection in the cookie
00:37:25this is a sweet dish this sesame almost reads toasty as well thank you
00:37:31all right chef julian i made chocolate toasted hazelnut mousse with a brownie look at that i've
00:37:38never seen a brownie that thin i like the sheen that's on the outside of your chocolate here
00:37:42this looks really nice
00:37:48sweet it's like a really textural milkshake almost it's just so rich and chocolate and yummy it's not
00:37:54reading toasty okay it's one dimensional for me and chocolate is leading the way toasty hazelnut does not
00:38:01okay all right chef juan i did the caramel macchiato style dessert we have a chocolate sponge
00:38:09then we have a coffee mousse and then in the middle my arequipe it really looks like you're
00:38:15looking at a liquid say sitting on top of a cappuccino thank you so much
00:38:25one word luscious that is the sexiest way to describe smooth it's clouds
00:38:32of the outer keeping and that luscious mousse which brings us right to the salt you salted it to
00:38:37perfection thank you i got no notes thank you so much
00:38:45all right chef molly i went with a miso caramel na malaka with a banana cake this is reckless
00:38:54it's like you got this dam of stuff you know holding back this like flood and you can see it
00:39:01it just wants to go so badly it just wants to go i i love the tension good
00:39:11really really good thank you it's a swirl of smoothness the way that you've used the salt in
00:39:17here it's not gratuitous it's wrapped up in bananas it's wrapped up in namalaka and it's also
00:39:24really smooth you've really met this challenge thank you i am feeling incredibly relieved it's time
00:39:29now to input your scores why do i feel like we have the hardest one i'm nervous of course because
00:39:36two people will be going home from this challenge
00:39:46chefs the judges were impressed with many of your first efforts 20 would be a perfect score
00:39:52so let's see which chef made the top dessert in this skills challenge
00:40:11so congratulations molly you'll be moving on to the master challenge thank you
00:40:16now let's see who else will be in the master challenge with you
00:40:26that's juan chris arletti and aurelia will be continuing on in this competition as well
00:40:42julian 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 thank you caesar lashita sadly you won't be continuing on to the
00:41:17master challenge please say your goodbyes hi thank you good luck everyone
00:41:24it was an experience and i would never change it for anything else it's not the first competition
00:41:30i've lost and i know what i'm capable of doing it's just this time i didn't hit the mark
00:41:38congratulations chefs you'll be continuing on in the master challenge but
00:41:44to stay in the competition you're going to have to out bake all the surviving chefs
00:41:52i made that top 12 spot i'm amongst some of the best pastry chefs in the world
00:41:58i'm feeling a lot of like anticipation nerves chefs 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 what
00:42:30i wasn't expecting that one
00:42:37oh my god those 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 one bad bacon it just sends you home
00:42:53as chefs you can't help but be inspired by your past the influences that made you the bakers you
00:43:00are today so for your master challenge you'll prepare a perfectly executed dessert that draws upon
00:43:05a key moment or defining event in your life so ask yourself you have a story to tell and can
00:43:13you tell
00:43:14that story on a plate chefs you have two hours to translate your unique personal story into a
00:43:23spectacular dessert and that time starts
00:43:28now
00:43:42the leaderboard is super scary it's ridiculous it's just hovering over us like a an all-seeing eye
00:43:49on the leaderboard i'm number eight and i want to be in that top six this is high stakes there's
00:43:54a lot
00:43:54of pressure i am a pastry consultant i own a pastry case in chicago it is a global consulting
00:44:04pastry company i do the menus media mentoring and i'm known for my key lime pie so i am going
00:44:11to be
00:44:11making my key lime pie my famous pie it is going to be made with a homemade graham cracker crust
00:44:18there's
00:44:19a key lime custard filling italian meringue that's torched on top and then a honey tuile to
00:44:25kind of emulate some coral and give it some color and there's going to be piped meringue and some gold
00:44:30leaf on top you know it's a very bright and light dessert and it just kind of describes who i
00:44:35am
00:44:36all right
00:44:40one two three one two three one two three one two three on your left on your left on your
00:44:43left
00:44:43wait you're still you're right sorry my bad julian it's tough right yeah it's a little it's a little
00:44:51crazy i'm just one point away from molly that gets a fire in me to continue pushing harder
00:44:59fifty thousand dollars on the line so of course i want that price i'm going to make a tropical and
00:45:06coconut fruit tart i need to make it unique and also something that represents me so in this dessert i'm
00:45:12using mongo mongo so mongo mongo is a fruit jam from colombia in my pot i have banana pineapple
00:45:20and mango so i'm going to start with a tart sablé then we're going to have a crunchy coconut streusel
00:45:27and then a cake soaked with a coconut liquid and on top of that we're going to put mongo mongo
00:45:33on the
00:45:33top i'm going to be piping a mascarpone cream in the shape of a flower my dad is a doctor
00:45:38and he was
00:45:39expected from us to just follow his steps i went to medical school and there was a moment that i
00:45:46was just like this is not what i want this is not what's going to make me happy it took
00:45:52them a while
00:45:53to really understand it but then i moved to the u.s start studying pastry in chicago learning from the
00:46:00best chefs and following my dream
00:46:05i admire juan so much he'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
00:46:18him it's crazy it's crazy florencia oh hello jesse how are you i'm good i bet you're feeling pretty
00:46:25good top five on the leaderboard oh yeah that feels good but you know everything can change in
00:46:29a second it can so i'm curious as to what you're making here kind of pain homenage to to my
00:46:35mom and
00:46:35you know the flavors that we used to have on sundays around the house i'm making a genoise which is
00:46:42going to be layered with dark chocolate mousse dulce de leche and italian cherries with some pink ribbons
00:46:48she died a few years ago of cancer she was uh inspiration for sure yeah big inspiration well
00:46:57i'm sure she's looking down on you now so proud the success you're having early on and this is such
00:47:02a beautiful way it's a beautiful way to honor her yeah for sure memory as well for sure you know
00:47:09listen i can tell you put your heart into it you can see that when you bake
00:47:12thank you it's a really beautiful thing to see thank you okay florencia good luck thank you
00:47:20beautiful cake spongy moist
00:47:27i'm at the top of the leaderboard and i want to stay there you know i'm gonna do everything it
00:47:33takes
00:47:34what are you making frisier frisier like a strawberry shortcake beautiful
00:47:39farm on spring baking championships three years ago i made this yeah and i won that challenge
00:47:46flawless thank you so i was like okay this one is a it's a winner kick that's why i have
00:47:51to redo it
00:47:52a frisier is the favorite cake of my mom and i always do this for mother's day for all the
00:47:59mother as well
00:48:00so my cake is looks amazing i'm gonna suck it right now in this crazy i have two layers of
00:48:07almond sponge cake
00:48:11in between i have fresh strawberries and then i also have a vanilla muslin
00:48:18it's good second layer of cake now let's put back some cream on the top and to decorate i am
00:48:26piping
00:48:26vanilla mascarpone whipped cream and then in the middle i have like a hibiscus
00:48:32chili with like a very thin layer of strawberry and chocolate heart that's a big uh love story with
00:48:39this cake it's insane that we've already lost four it's also even more insane that i'm at the bottom
00:48:46so i gotta do something to bring myself away from there it's great to have a good comeback story
00:48:53i'm gonna create a s'mores dessert you know me and my kids and my wife we go camping all the
00:48:58time
00:48:59every time we go the first thing we get to the grocery store they're like are we getting
00:49:02marshmallows to do s'mores for my dessert i'm making a double sweet cake we're gonna have chocolate
00:49:09ganache in the center graham cracker clusters we're gonna roll it up together like a roulade put some
00:49:14marshmallow on the outside toast it up and put some chocolate bark and chocolate mushrooms so it looks
00:49:19like a log chocolate mushrooms i am spraying the cocoa butter to give it kind of like when i flip
00:49:25it
00:49:25over it's gonna have like a more organic look and then i'll unmold it and then i'll have the
00:49:30top of my mushrooms all set
00:49:42okay all right aurelia i'm staring at the leaderboard right over your head don't look at it don't look at
00:49:47it and you're one point that's what separates you from the bottom of this leaderboard i need to nail
00:49:53this yes that's totally it one of my favorite ingredients is apples so i'm making a charlotte
00:50:00with apples so i wanted to incorporate my career which is french pastry with a flavor profile that
00:50:07i really really love a charlotte is a sponge cake and it's filled with a cream i'm going to add
00:50:15some of
00:50:16those apples on the top my plan to decorate this is to do some piping with my mousseline
00:50:22cream around the sides i'm going to top it off with some more of the caramelized apples and a
00:50:28little bit of gold leaf i love it can't wait to see how it goes thank you rochelle we are
00:50:35like the bottom
00:50:36three so we got to kill it with this dessert yeah i'm going to do what i do you know
00:50:43what really makes me unique is using different ingredients in different ways i'm going to make
00:50:47a bananas foster tort with four layers of brown butter cake in between it's going to be a caramelized
00:50:55banana buttercream it smells so good i wish there was smell-o-vision guys i'm doing a black cocoa
00:51:01crunch on the outside i'm trying to make a chocolate flour and then i'm going to do a brule
00:51:05banana on top the way i make buttercream is a little weird is incorporating 50 butter and 50
00:51:12percent jam or lemon curd or something like that so this is a jam out of the praline banana it's
00:51:19something i kind of created to add more intense flavor and sweetness without adding additional sugar
00:51:2690 minutes left 90 minutes and there goes the puck 90 minutes oh my god okay
00:51:35i'm pretty happy with how everything came out now i just gotta put it all together
00:51:40should 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 it's still salvageable
00:52:40julian what happened when i went to get off the sheet pan it was still a little bit too warm
00:52:44and uh it fell apart but i put the puzzle pieces back together when i roll it i have to
00:52:50make sure
00:52:50we roll it tight yeah we don't have a ton of time left now yeah now we just gotta make
00:52:55it happen
00:52:56this is a very very important role
00:53:00i'm feeling a little bit rushed stressed but uh we're pushing through
00:53:08it's all in one piece we're good to go
00:53:12in a competition like this everyone wants to bring their a-game we just saw four people
00:53:16eliminated 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 it starts with a layer of milk chocolate and
00:53:31hazelnut crunch at the bottom followed by chocolate cake on top of that a milk chocolate
00:53:36and toasted hazelnut mousse and top off the bar with a cherry jam i'm making a cherry chantilly
00:53:42that's going to be gracing the top i'm going to top it off with gold chocolate vines and some
00:53:47chocolate feathers beautiful chef those look awesome thank you look at you girl i know
00:53:55crazy i'm at the top the pressure's on even more than ever um i i can't let it slip but
00:54:01i also
00:54:02can't let it get in my head too much i just need to do what i do best ah it's
00:54:05me i'm the person making
00:54:06the mess always it's always me oh oh man that's my pistachios burnt i need to retoast all of my
00:54:20pistachios
00:54:23i chose this dish because it's something that i'm incredibly proud of i'm making a white chocolate
00:54:29pistachio gateau a gateau is just a layered cake this is a panda gin similar to like a pound cake
00:54:36but
00:54:36it's like a french style pound cake comes from a region where they didn't have a ton of butter to
00:54:41make cake a long long time ago they used almond paste instead of butter as the fat so i used
00:54:46pistachio
00:54:47instead of almond my dessert will start with a pistachio panda gin and then white chocolate mousse
00:54:54topped with an apricot gelet and then it will be finished with a pistachio chantilly raspberries
00:55:00and raspberry fluid gel oh my gosh again this is crazy i did it twice that's me for you
00:55:09i am chaos all the time it's all right we're gonna get there
00:55:17hey arletti i cannot wait to see what you guys are gonna be making i'm trying to go back with
00:55:22my
00:55:22childhood when i grew up with all these wonderful fresh fruits and ingredients i'm going to make a
00:55:27tropical tart composed of a citrus sabli followed by a passion fruit cremue topped with a mango compote
00:55:36a coconut lime whipped ganache with a sponge sugar and toasted coconut like i was little i used to
00:55:44climb the mango trees the dominican republic has so many different mangoes just in our backyard we have
00:55:50over five different varieties we had cachi man budita way with total did you say way with total girl
00:55:57that's so good that's my favorite yes what are you working on i'm making a guava feeling so we're
00:56:04both going pretty tropical absolutely so i'm making this it's in napoleon but it's not in napoleon
00:56:10and i'm making a bunch of layers in there i'm actually putting layers of every single thing i ever
00:56:15remember that is close to me before i left cuba i'm gonna have this beautiful layer of coconut mousse
00:56:22and then a sponge cake and then i'm gonna have some guava filling on the top i'm gonna do a
00:56:27bliss puff pastry
00:56:28a bliss puff is an expedited puff pastry basically what you do is you make a very buttery tart dough
00:56:36and you create layers of air in between it by chilling the dough and folding it that's actually
00:56:41the only pastry i ever did in cuba um and i had to work with it at 12 o'clock
00:56:46at night because it was
00:56:47when it was cold as a boy coming from cuba i've never thought that i would be doing the things
00:56:53that
00:56:53i'm doing today and now here i am look at this kitchen i mean what this is a story the
00:56:59last 12
00:57:00years i have invested everything i have everything into my pastry shop this is feelings and emotions so
00:57:08here you go we have our breakfast pastries over there and we have our macarons over here and our
00:57:14beautiful desserts over there we're very proud of being eclectic we have my clothes hanging in there
00:57:20it's like you see in havana that's what we do um we have murals painted by my brother we're very
00:57:27proud of that let's go to the back voila it's a huge space we have our lamination over there we
00:57:37have
00:57:37our desserts over there we have our bread area making and then we have our macaron area over there
00:57:43this is the first macaron i ever tried it's passion fruit buttercream with pineapple filling
00:57:50all our macarons have two fillings when i win this competition it will be a drink come true and
00:57:56that money is going to go straight into my business and my amazing team of chefs and pastry chefs that
00:58:02does an amazing job i want to make sure that we make it you know out of these harsh economic
00:58:07times
00:58:08now to put my guava that's my last layer of my mousse in order for my dessert to completely set
00:58:17up i have
00:58:17to put it in the glass chiller and it has to be in there undisturbed until almost the very end
00:58:23of
00:58:23the challenge 30 minutes chefs 30 minutes okay 30 minutes okay okay let's do it the mangoes are still
00:58:32not all the way ripe finding myself adding more sugar so i'm trying to like compensate a little bit
00:58:39you're good you guys good good how you doing yeah good just cheating around this guy doesn't
00:58:44even break a sweat i know he's not even sweating you know living the dream chris what are we trying
00:58:50to evoke with this and what do you make growing up every sunday i would go to the same donut
00:58:54shop would
00:58:55always get a blueberry lemon filled donut and if i was a good kid they would split it and then
00:59:00fill it with
00:59:01vanilla ice cream as well so i'm making a chiffon cake and then doing a blueberry thyme jam lemon curd
00:59:07blueberry almond clusters some blueberry powder chocolate decor that sounds delicious this is not
00:59:13your first rodeo yeah have you ever won a competition before i have not but thanks for letting me know
00:59:18i've made it to the semi-finals or i've made it to the finals and i've always just come up
00:59:22a little bit
00:59:22short well i happen to know of a competition where you could take away fifty thousand dollars in a big
00:59:28gold medal is that why you guys put me back here to motivate me this could be it man i'm
00:59:33excited
00:59:33for you thank you thank you so i'm going to take some white chocolate i'm going to dust some blueberry
00:59:39powder on it and then i'm going to press it in between two acetate sheets and kind of curl them
00:59:44up
00:59:44so this is going to be chocolate decor so i just want to get this in this sphere here so
00:59:51i have some
00:59:52movement i'm going to set this in the fridge just 15 minutes remaining now
01:00:02all right i'm gonna just remove the circle right now hop everything looks good behind
01:00:12two more chefs will be leaving this kitchen i'm fourth place right now
01:00:17but the truth is you never know what the others are going to do
01:00:25it's not going to work like when i unmold it it's gonna i'm 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 so um so now i i'm
01:00:38not going
01:00:38to be able to unmold it so like if i take it out of here it's going to break
01:00:45i'm gonna just transfer it whatever i can i'm gonna do my best to get whatever is in here in
01:00:54there
01:00:58oh it's so sad because all the components are so good
01:01:03i'm like really broken oh my goodness
01:01:12this wasn't supposed to be in a love bank it's horrible this is the biggest embarrassment
01:01:26this is literally a nightmare
01:01:34i just want to leave like seriously i just want to walk away
01:01:53i feel that i have to push through the flavors are there the textures are there
01:01:58just not the way i wanted to present it for sure
01:02:02at least i have something to share i'm just going to tell my story and my story is about struggle
01:02:10just the fact that that fit in there perfectly is blowing my mind but it's about making it through the
01:02:19struggle
01:02:20five minutes left chefs get way too much exercise right now
01:02:25these chefs they're really stressing out yeah yeah yeah
01:02:30there are two chefs going home the chefs ranked 11 and 12 at the end of this master challenge are
01:02:35the
01:02:36the ones that are going to be leaving this kitchen
01:02:38stay focused gotta stay focused
01:02:43i feel very stressed right now my mom would finish this cake in one sitting literally chefs you have two
01:02:51minutes 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 thank you chefs
01:03:23good job everybody you can all head to the back kitchen until you're called in to present your
01:03:29desserts good job good job good job
01:03:36mr goldman is yard you've each got 15 points to award and we're going to say goodbye to the two
01:03:42chefs
01:03:43who have the lowest cumulative scores let's welcome back chef molly
01:03:54what i made for you is a pistachio raspberry ghetto chef molly do you think this dessert can
01:04:00keep you in the number one spot i sure hope it can i was kind of excited about your moniker
01:04:08of just
01:04:09you know absolute recklessness and this is not reckless
01:04:15every cut every line is just uniform perfection it looks great thank you so much all right it's
01:04:25time to give it a taste let's do it it's really pretty clean we'll start from the bottom up pistachio
01:04:32pantogen on the inside is a little crunchy layer of dehydrated strawberries pistachios and wet chocolate
01:04:38and then on top of that is a white chocolate mousse finished with a apricot gelet and then on
01:04:44the very top you have pistachio chantilly fresh raspberries raspberry fluid gel and then a little
01:04:49chocolate garnish it's a very impressive dessert it's very well done thank you the pond i'm going to
01:05:00start there on the bottom i really enjoyed the pistachio in there smart choice with the creams having
01:05:06the nuts on the top really added that texture i think this panda jam it's a little dry but it
01:05:13works with this it really supports all of this other stuff that is so light and luscious that's
01:05:20beautiful and incredibly well executed a plus thank you thank you molly this is the work of a cold
01:05:29calculating assassin right i think the recklessness was a ruse all right let's welcome chef juan
01:05:41i really want to get that top spat there is something really specific in this dish which is
01:05:47called mongo mongo it is a really cultural type of cooking that is only done in the coast of colombia
01:05:54it's very bold here we're looking at a beautifully baked crust and it's not given up anything i have
01:06:02no idea what's in there i can't wait mongo mongo give it to me right i'm so excited
01:06:09oh wow oh still a mystery right i made vanilla sablé a mongo mongo compote with mascarpone mousse and a
01:06:21coconut salt cake i love the mongo mongo while the cream is perfect it for me it overpowers the dish
01:06:34the tart shell has a perfect balance of salt to it i just want more mongo mongo
01:06:43i really enjoy the mongo mongo thank you got a little banana i got a little mango and then there's
01:06:48just this little salt that kind of sneaks in there this is delicious thank you chef juan great
01:06:54work thank you so much chef clement this is a frisier so it's like a strawberry shortcake so this is
01:07:05the
01:07:05favorite cake of my mom oh gosh it's so clean and perfect i remember your frisier i remember absolutely
01:07:14loving it here's the rub though is it going to be as good as your last one moment of truth
01:07:21clement
01:07:22he has almond sponge cake on the base vanilla muslin i did like a ibiscus jelly and fresh strawberries
01:07:30with a mascarpone cream it might it might even be better ah come on said you thought you have first
01:07:41place
01:07:42it's the love that you can taste the vanilla is really coming through nice the strawberries are
01:07:48beautiful well i do like the acidity that the hibiscus brings it it's it resists my spoon a little
01:07:55bit a little less gelling and i think this would be a perfect dish sounds good chef clement thank you
01:08:01well done he remembered the three years ago frizzy and he said it tastes even better so now i feel
01:08:08confident
01:08:13chef adalberto
01:08:16i feel like i cannot breathe it feels like judgment day
01:08:23adalberto i know what you're capable of when i saw you walk out with that i gotta tell you i
01:08:28was
01:08:28incredibly shocked this is not what i intended to present to you today this wasn't supposed to
01:08:34be in a love band um uh well listen i i hope it's delicious let's find out
01:08:51i'm making for you a coconut lime mousse napoleon made with rome soaked genoa this is a little bit
01:08:58of a story about my past there's all the flavors of my childhood including guava and coconut the puff
01:09:04basis that i used to make when i was a kid unfortunately your vision certainly didn't match your execution
01:09:09yep your decision to make blitz puff pastry was very risky it's one of the hardest things to do
01:09:16and time was not on your side here all right as far as the flavors are concerned it actually tastes
01:09:24like a tropical porridge yeah your blitz is nice and salty it's it's not crispy enough i can tell this
01:09:32this is not what you were going for absolutely appreciate you very much i'm disappointed this
01:09:39is the end of the story my dessert it was a failure yeah
01:09:47yeah i don't i don't know i don't know let's welcome back chef lorencia
01:09:56this is a representation of what my sundays were back in italy my mom would ask me only for
01:10:03one dessert chocolate mousse that's all she loved all she liked all she wanted so there is uh some
01:10:08chocolate and sugar work on top of it i wanted to represent some uh cancer awareness ribbons uh
01:10:15because my mom lost the bottle so sorry to hear that this looks like it is going to be so
01:10:27moist and
01:10:28luscious but i want the chocolate and i want the cake just to be a little bit more distinct absolutely
01:10:36let's serve it up i did uh almonds genoise soaked with espresso liqueur and amaretto and there is uh
01:10:45my mom's favorite chocolate mousse with some italian cherries uh there is some dulce de leche in the
01:10:52center and then layers of a soaked genoise with amaretto yeah this is one of those multi-dimensional
01:11:02forked tender milked in your mouth rich and yet light as can be desserts i'm glad i'm very happy
01:11:13there are so many nuances and the cream on top makes just a wonderful bite thank you so much
01:11:20mmm notes of chocolate notes of caramel this is delicious france your mom would be very proud thank you
01:11:27so much nice job it was bringing all these wonderful flavors together in a symphony in one
01:11:35bite florencia what a lovely story thank you guys thank you beautiful all right let's welcome chef robert
01:11:46this is an homage to my mentor this is a chocolate bar of his that we used to do it's
01:11:51very whimsical and
01:11:52very fun thank you it really is i think the thing that really grabs me is this like sexy pink
01:12:01gooey
01:12:02stuff then on top of that the really tight spirals of gilded chocolate please serve it up i start with
01:12:11a cherry chantilly at the top followed by a cherry jam milk chocolate mousse with toasted hazelnuts
01:12:16a chocolate cake and then it's hazelnut and milk chocolate for your team crunch at the bottom
01:12:22i love the complexity of the dish and the etherealness of your chantilly thank you chef yeah robert you
01:12:28got a lot of cool techniques here your execution was impeccable all 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 hello hello i love what's going on top these decorations that you
01:12:55made that almost look like fried taro and on the sides it's just it's naked cake
01:13:01i've never really seen a naked cake where i've been like that looks great oh my god
01:13:08all right let's give it a go chris whenever you're ready all right whoa okay that is a hunk
01:13:16it's a chiffon cake vanilla melted ice cream mousse a blueberry thyme compo blueberry almond thyme
01:13:24crunchies and lemon curd your cake is tender your mousse is pillowy and light it's big blueberry
01:13:31flavor this is delicious thank you very much i didn't have that same experience unfortunately
01:13:37it's just a little too flat for me as far as the flavors more lemon more blueberry
01:13:44all right chef chris thank you thank you
01:13:48is nerve-wracking i really just hope to stay at eighth place or move up in the leaderboard this
01:13:54dessert i made for you today is a key lime pie with homemade graham cracker crust a key lime filling
01:13:58and
01:13:59torched meringue i do look at the meringue and see it to be a bit weepy for me
01:14:11i very much enjoyed the buttery richness of the crust the weepy meringue kind of smothered
01:14:18everything else on the plate i understand that this meringue isn't correct for a key lime pie
01:14:25i actually kind of like it i enjoy the density of it but i also think that your curd on
01:14:31the inside is
01:14:31also a little bit more dense and i think they go together thank you judges all right let's welcome
01:14:37chef arletti i'm still on the bottom four out of the 12 so it's just like oh my god i
01:14:43need to
01:14:44deliver it so this is me on a tart i think it's a little messy
01:14:51the top on the inside where the fruit is it looks really wet according to the leaderboard right now
01:14:58you're fourth from the bottom yes we are going to be eliminating two people from this
01:15:04i would just looks wise i don't know how well you're going to score with presentation oh
01:15:14i hope i don't disappoint the judges on the flavor on the bottom you have a crunchy
01:15:20sablee then followed by a passion fruit cream to balance that out with mangoes and then the whipped
01:15:29ganache your sablee is very sandy it's nice i am getting that passion fruit i'm getting that mango
01:15:36too i love mangoes this mango was not ready to a tropical girl it's not the mango that i would
01:15:43have
01:15:43preferred but i had already committed to this is there halfway through as soon as i started peeling that
01:15:48mango i would have been like nope i would have gone and found something else they are not
01:15:53holding back they're getting every little thing i am very very nervous it's a really great conceptual
01:16:01idea it's technically just missing the mark that's it all right chef arletti thank you so much
01:16:09i'm truly disappointed i'm sure they're going to tell me to go home by this point i'm like
01:16:14uh all right let's welcome chef aurelia
01:16:24this is a caramelized apple charlotte it is filled with vanilla mousseline cream roasted apples and a
01:16:33biscuit surrounding it oh wow your presentation is very grand thank you execution high marks
01:16:43technically not an easy thing to do i love apples and i love these apples your cake is really really
01:16:52tender really soft it's beautiful but i think flavor probably could have used a little something
01:16:58just looking for a little more razzmatazz you know thank you chef
01:17:06all my nerves are here okay
01:17:14i have to get some more points to like get out of the bottom you know i don't want to
01:17:19be sent home
01:17:20i enjoy the celebration and the vividness of all the colors thank you all right let's give it a taste
01:17:26whenever you're ready chef this is a bananas foster brown butter torch your cake is beautiful
01:17:36it's it's rich what's the cream it's a buttercream i have found a new way of making buttercream this is
01:17:45too stiff i wanted something a little more luscious
01:17:50i don't follow the rules that's me it's what i do so i wanted to show you that rachel i
01:17:54love that
01:17:55you break the rules when you do and it's executed well you knock it out of the park for me
01:18:02this lacks
01:18:03that next level of flavor to elevate your idea they are being very critical yeah all right rachel thank
01:18:12you thank you okay how do you feel last place is not the place i want to be in especially
01:18:25because
01:18:26i'm not a hundred percent sure if i'm gonna get enough points i made a s'mores roulotte i have a
01:18:33milk chocolate ganache with uh graham cracker clusters and uh roasted marshmallow on top the outside of it
01:18:41i see all that beautiful burnt stuff and it looks great but then right underneath it raw cake
01:18:46the red caps on the mushrooms are perfect this doesn't look bad but it could look a lot better
01:19:05your chocolate cake is very rich it's not really blending in with that ganache that you
01:19:10have in there match that with the marshmallow it's not yielding it doesn't break this dessert is
01:19:18it's relentless there's no goo there's nothing to sort of you know ease it up a little bit this is
01:19:24rough this is hard to watch yeah it's hard i mean this is a good cake but you'd need just
01:19:30a little bit
01:19:31more liquid to kind of help keep things moving lube if you will a little little cake lube
01:19:38i'm nervous now the question is how does it hold against everybody else's who are you not good
01:19:49all right first master challenge in the books it's time to input your scores please take into
01:19:54consideration flavor execution and technical difficulty you've each got 15 points to award so
01:20:0030 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 but only the top 10
01:20:18will continue on in this competition
01:20:21let's start by revealing the chef with the highest overall score for the day
01:20:33molly
01:20:37molly the look of your raspberry pistachio ghetto was the polar opposite of reckless
01:20:44this time we got daredevil molly in the bold flavors well done thank you oh my gosh it feels
01:20:51really awesome so let's see who else will be joining you if your name is on the board you've made
01:20:59it
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 you also nabbed the top two in the master
01:21:20challenge too congratulations that of course means julian adalberto and arletti only one of you will
01:21:28continue on in this competition please step forward i'm feeling very nervous
01:21:39let's run through your scores to find out who will stay and who will go
01:21:59at alberto you will live to bake another day
01:22:02that was tough but i'm grateful that i get to stay
01:22:10thank you
01:22:13thank you chef i'll make you bro julian arletti duff and i were very moved by your personal stories
01:22:22but both of your desserts need a little more refinement i'm very sorry please say your goodbyes
01:22:27and exit the kitchen thank you definitely not happy that i see these two great people going home
01:22:37that's a lot for one one episode the ten of you have earned the right to return this kitchen is
01:22:44it and
01:22:45continue your quest to become the ultimate baking champion good work this time and good luck next time
01:22:53i am so grateful to be able to keep telling my story
01:23:00oh my god what a roller coaster theme huh
01:23:07this season on the ultimate baking championship the way that this was imagined and executed is
01:23:14near flawless no baking skill will go unchallenged feels like a pastry olympic we're going to test
01:23:20your command every skill required of a baking master today it is all about chocolate you have really
01:23:26broach that's elegant the chefs have a daunting task sugar show pieces it's getting crazy it's all
01:23:33about mastering modern techniques i brought in my best friend liquid nitrogen oh my gosh
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