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Beat Bobby Flay - Season 42 - Episode 06: Half Baked
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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08I'm trash talking.
00:09This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:27It's their turn to surprise me with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby.
00:36Bottom line.
00:37You're gonna run in a truck!
00:38Everyone's out to beat me.
00:43All right, let's go.
00:45Tonight, we have Sugar, Spice, and two co-hosts
00:49who aren't going to be very nice.
00:50Food Network's Duff Goldman and Amanda Freytag.
00:53I'm so proud that you know that you need the sun.
00:59Hey, everybody!
01:03All right.
01:06I love a costume.
01:08What exactly are you?
01:09I'm a stack of pancakes.
01:10I was going to say, you look like some pancakes.
01:12Yes.
01:12We know how much you like sweet treats.
01:14I like to eat them.
01:15I still don't like to make them.
01:16It's cool to be here with you because that means that you
01:19have to make dessert.
01:20No, of course.
01:21Whenever I see Duff, I'm like, oh, OK.
01:23It's going to be one of those nights for me.
01:25Yeah, and the last time you saw me,
01:26we baked against each other, and I lost.
01:30What?
01:31The winning team is Team Bobby!
01:34Why?
01:36I was going to bring it up.
01:37Dude, how do you do that?
01:39Every morning, I just wake up, and I'm like, Bobby!
01:42Are you so angry?
01:43We're not losing tonight.
01:45There's no way.
01:45You're going down.
01:48Our first contender has perfected
01:52his French pastry technique.
01:54Bienvenue, Chef Johan Le Descour.
01:57Woo!
01:58Let's go!
01:59Wow!
02:01Let's go!
02:03Our next pastry chef will not be crumbling
02:06in this competition.
02:08Chef Andy de la Cruz!
02:14All right, let's do this!
02:17I know both of these guys.
02:19These guys are good.
02:24Johan, Andy, how are you feeling today?
02:26Wonderful.
02:27Excited.
02:28Do you guys know each other?
02:28Nope.
02:29Really?
02:30But you know them.
02:31I have judged both of them on different shows.
02:34You've judged everybody in the pastry world, for sure.
02:37All right, the way it's going to work is I'm going to give you an ingredient of my
02:40choice.
02:40And you must make that the star of your dish.
02:42What are you guys hoping for?
02:43I love everything.
02:44Berries.
02:44How about you?
02:45Shrimp.
02:47I was hoping nothing that's, like, savory.
02:49Well, Andy.
02:50Oh, my gosh.
02:51Oh, God.
02:52We're screwed.
02:53You struck out.
02:55Blueberries.
02:56Woo!
02:59Love.
03:00All right, guys.
03:0120 minutes on the clock.
03:02Make sure your dishes make you very proud.
03:10I think you're getting a muffin.
03:11When you open a muffin, what do you want?
03:13You want blueberries.
03:14Exactly.
03:14What if you did go the breakfast route?
03:16Like a pan for dew or...
03:18Crepes.
03:19Crepes.
03:19Totally.
03:20Johan, what are you making?
03:21I am making a twill cup with a blueberry jam in it.
03:26Twill cup.
03:27Like a cookie.
03:28That's really thin.
03:29Yeah.
03:29That's good.
03:29I am trying to showcase blueberry.
03:32And I could not be more excited.
03:34It bakes very, very well.
03:36It makes amazing jam.
03:37And I want to make the twill look like a cup
03:40where the baked blueberry would be inside.
03:42For my twill, I am using only the egg white,
03:45powdered sugar, flour, and butter.
03:47Johan is an incredible pastry chef.
03:49He's a technician.
03:53I first fell in love with baking and pastry
03:55during a field trip when I was six years old.
03:58And from that moment on, I just knew my career
04:01would be a sweet one.
04:02I decided to move from France to the U.S.
04:04when I was 20.
04:05It wasn't easy, but I kept on working head down.
04:09And now I am the executive pastry chef
04:11for the World Equation Center in Ocala, Florida.
04:13I am here to prove that the American dream still exists
04:16and is within reach.
04:18This is it.
04:19I'm ready.
04:19Let's do it.
04:21Andy, what are you making?
04:22I am making a blueberry crisp.
04:24Okay.
04:25With the crumb fresh whipped cream.
04:26Crisp is like a compote with a struseli topping.
04:30Exactly.
04:31Blueberries can get lost if you add too much elements to it.
04:34So my overall strategy is to keep it simple
04:37so that the blueberry is the start.
04:39So I'm going to bake the crisp topping first.
04:42Brown sugar, butter, and flour.
04:44And then next, I'm going to add some pecans
04:46to kind of give it more crunch.
04:47Andy might be a little more flavor-focused
04:49as opposed to technique-focused.
04:54I spent my childhood helping my parents
04:56in their food truck business.
04:58I eventually did go to culinary school
05:00and worked my way up in top hotels.
05:03Today, I'm the executive pastry chef
05:05at the Weston Anaheim Resort in California.
05:07I can do anything from pastries to breads to desserts.
05:11You name it.
05:11I'm here because I want to prove that I can compete
05:15with the big guys.
05:16Bobby, watch out.
05:17I'm bringing it on.
05:1815 minutes, 30 seconds.
05:21Hi, chef.
05:22Hello.
05:23So you're making a tuile, and you're filling it.
05:25Yes.
05:26There's a lot of good things that are going to be in there.
05:28Okay.
05:29Pastry chefs are not used to working this quickly.
05:31How did you prepare for that?
05:32I did not.
05:33Oh!
05:34Okay.
05:35Well, I have a sweet tooth.
05:36I can't wait for you to try it.
05:37Good luck.
05:38I'm going to start piping the tuile batter
05:40on a silicon mat.
05:42Put it directly in the oven and pray for the best.
05:47Andy, what's happening?
05:49Hello.
05:49I'm working on making the compote.
05:51I'm caramelizing the sugar so it can give a little bit
05:53more flavor to it.
05:54So I'm doing a dry caramel.
05:55And then blueberries are going to start breaking down,
05:57so that's going to add some liquid to it.
05:59So you're making a crisp, but tell me,
06:00you've got to be doing something unique,
06:02something different.
06:03Keeping it simple, but trying to hit it down in 20 minutes.
06:06Simple doesn't always translate to easy.
06:08This has to be perfect.
06:09Otherwise, I'm going home.
06:1112 minutes, 48 seconds.
06:14We have a really classic blueberry crisp on Andy's side.
06:18That's smart.
06:1920 minutes.
06:20I mean, I don't think you want to make
06:21your most show-stopping dessert.
06:24Right.
06:24As I'm looking into the oven,
06:26I see my tuile that are very white still.
06:29I'm feeling stressed out.
06:30So I start frying phyllo dough
06:33to at least have some crunchy component
06:35should my tuile not be ready in time.
06:37All right, coming up on 8 Minutes, fellas.
06:40Good to see you, man.
06:41Likewise.
06:42All right, you made a compote.
06:43You have a crisp.
06:45Yeah.
06:45You're going to put something yummy on top.
06:46Creme fresh whipped cream.
06:47Done.
06:48All of the day? Yeah.
06:48I feel good, chef.
06:49Creme fresh.
06:50Add some creaminess and tanginess
06:52to complement the blueberry.
06:54Better get my waiters out,
06:55because you are in the weeds, my friend.
06:56How's it going?
06:57So, how are you cooking?
06:59They are not baking very well.
07:00They're not baking very well.
07:01I'm going to have some...
07:02This is backup, just in case?
07:04Yeah, this is backup.
07:04Okay.
07:05Where's your dairy?
07:06Do you have some dairy?
07:07I can add some dairy if you want.
07:08You're going to have some dairy?
07:09I'm just wondering.
07:10I do not have a dairy component,
07:11but I know how to listen.
07:13I am going to make a lemon whip
07:15as fast as I can.
07:16Heavy cream, lemon zest, sugar.
07:18Do I need to be worried about Johan?
07:20Yeah, I mean, he's got tuiles in the oven
07:21that haven't even melted yet,
07:23so he's frying up some phyllo dough.
07:25So he has a backup plan.
07:26He's got a backup plan.
07:27It's time to finish my blueberry jam.
07:29I'm smashing the blueberry to get that gooey texture.
07:32Then add mint and lemon zest.
07:34Only four minutes left.
07:36Oof.
07:37I pull out the crisp,
07:38and it's not as crispy as I would like it to be,
07:41but I don't have time,
07:42and I need to start plating.
07:44So I'm putting the compote into the bowl.
07:46One minute.
07:46You guys got this.
07:48It is now or never.
07:49I've got to get those tuiles out of the oven.
07:52The middle looks a little pale,
07:53but we're going to make it work.
07:5530 seconds, my man.
07:56I grab the blowtorch.
07:57It warms up the spoon,
07:58so I'm able to quenelle the whipped cream on top.
08:0110, 9, 8, 7, 6.
08:06I am adding the lemon whipped just to finish the plate.
08:083, 2, 1.
08:12Nice canel again.
08:14Looks great.
08:14The crisp is a little worrisome,
08:16but I'm just glad I got it done.
08:18You got them done.
08:19I got them done.
08:20The presentation is definitely not where it needs to be.
08:23Hopefully all the flavors work together.
08:28Johan and Andy promised me one thing.
08:30No matter who goes forward,
08:32you are going to take Bobby down.
08:34Because I did it.
08:36Chef Andy, tell us what you made.
08:38I made a blueberry crisp with a creme fraiche whipped cream.
08:44I love the simplicity.
08:46The blueberries came together with a nice consistency.
08:48And I think the creme fraiche was really smart, too.
08:51But I think your crumble isn't quite as crunchy as it could be.
08:55And I do think you need a spice in the streusel,
08:58like a cinnamon or a nutmeg.
08:59But overall, nice dish.
09:02Chef Johan, what'd you make?
09:03I made a lemon blueberry jam with a vanilla tuile
09:07and a lemon whipped.
09:09Ooh, it's bright.
09:11Lemon and blueberry is a classic combination.
09:13They really go together.
09:15Now, your tuile eats more like a taco.
09:18It's floppier than I wanted it to be.
09:20I'm getting a lot of egginess in there
09:21because it's underbaked.
09:23Flavors are good, though.
09:25All right, give us a moment to discuss.
09:27I'm not exactly sure where I stand.
09:29Though the flavors were here,
09:31the vision was not fully executed.
09:33The chef moving forward is...
09:38Chef Andy.
09:39Oh, my God.
09:41I am so disappointed.
09:44But being here today really validates all that hard work
09:48for the past eight years.
09:49Whoo!
09:51Listen, Andy, you made a dish that was simple
09:54but felt complete.
09:55But look, Bobby's no joke.
09:57I mean, he beat me and I'm no slouch.
09:59I have nothing to lose.
10:00I have a lot to lose.
10:09Andy, what are we cooking, baking, making today?
10:12What is your signature dish?
10:14My signature dish is...
10:17Tres Leche cake.
10:18Ooh!
10:21Yum!
10:22Well, I know it's got three milks in it.
10:25All right, 45 minutes, and your time starts now.
10:28Yeah!
10:33So, Tres Leche's cake is generally cake sponge.
10:36Yeah.
10:37Soaked in whole milk, sweetened condensed milk, and evaporated milk.
10:41And it has to be a little bit sturdy to drink all of those milks, essentially.
10:45It is a very unique pastry.
10:48So, Andy, why did you pick this dish?
10:51Because it's my favorite cake, but it's also a cake that I enjoy with my wife.
10:55Aw!
10:56Aw, man, don't do that.
10:59So, I am making a berry Tres Leche with strawberry mousse and a laced tweedle.
11:03Once the egg mixture is nice and voluminous, I'm gonna start adding my flour.
11:08And then I gotta get this sponge cake in the oven.
11:11The texture is so unique.
11:14Yep.
11:14And I think that's where Andy is really gonna have an upper hand here.
11:17It's like, how many Tres Leche's cakes has Bobby made?
11:20I mean, I think in this arena, it's pretty well known that desserts are not my strong suit.
11:24So, my approach is making sure that the cake itself is good, and then bringing flavors and flair to it.
11:30So, I'm gonna do a Coquito Tres Leche's cake, which is a Puerto Rican-style eggnog.
11:35It usually has coconut milk in it and rum.
11:37I wanna separate the eggs and the whites, because I'm gonna fold the egg whites in so I can get
11:41a nice, light, spongy cake.
11:43Bobby, what do you got there? Is that egg whites?
11:45Yeah.
11:45And I whisk the egg yolks with some sugar, coconut milk, and flour, and then I fold in the egg
11:51whites.
11:52The thing about egg whites is leavener. They can fall really easily.
11:56Yeah, interesting.
12:03Andy, what is that bright red stuff you just poured in that bowl?
12:06This is strawberry puree.
12:08What?
12:10Well, you know, make it a little quick strawberry mousse.
12:13Wow!
12:13That's a nail in the coffin right there.
12:15Am I making the wrong dish?
12:16Maybe.
12:18My plan is to pipe this mousse on top of the cake, so it needs structure, needs to hold.
12:24I'm gonna put the puree with gelatin over some hot water, using the steam just to gently melt down the
12:30gelatin.
12:30I wanna try that strawberry mousse.
12:32I will be right back.
12:33Chefs, 32 minutes.
12:36I feel like there's a lot of strawberry happening.
12:38Yeah, strawberry mousse, and then I'm also gonna do saut茅ed berries.
12:42Wow!
12:43Yeah, it's a berrylicious translation.
12:45Yeah, it is berrylicious.
12:47Now, I'm really interested.
12:50Really?
12:51I'm not really making anything with that. I'm just distracting everybody.
12:54Let's do it.
12:56All right, chef, good luck.
12:57Taking them down.
13:00More fire.
13:01What are you making there with all that fire?
13:02I'm making a coquito-flavored tres leches.
13:06Oh, wait, what?
13:07Coquito is a Puerto Rican-style eggnog.
13:10Yeah.
13:10That's what I'm gonna soak it with.
13:11Uh-huh.
13:12How's the cake get soaked?
13:13Well, right now, it's in the oven, so I have no idea what's actually happening.
13:17They're baking. They're rising.
13:19They are?
13:20Yeah, keep that oven door open.
13:21No, no, no.
13:23Chef, good luck.
13:25Thank you so much.
13:25Woo-hoo!
13:27I know I'm not supposed to be excited about this, but I make a mean coquito.
13:31And it's coconutty.
13:32It's coconutty.
13:33Coquito, baby.
13:35Andy's adding a strawberry mousse, which I think is gonna be great if he can pull this off.
13:41So this mousse got it set up, so I fold in the whipped cream and put it into the cooler.
13:45Now, I've had bad experiences in the past where I'm trying to fill the cake and my mousse is just
13:49taking forever to set up.
13:51We don't want that to happen now, so this has to work.
13:54I need to be Bobby Flay.
13:57I'm the pastry chef here.
13:59Let's go!
14:02Coming up on 27 Minutes.
14:04I'm realizing the time is running, and I haven't even started on my twills.
14:08It's butter, sugar, flour, and corn syrup.
14:11I need to make sure that these twills are paper thin because I want them very light and crispy.
14:17I don't see Bobby doing any fancy decorations.
14:28Are you trying to psych me out here?
14:32Andy is putting on like a tres leches clinic.
14:35I'm definitely trying to keep this as simple as possible.
14:37So I'm toasting some coconut.
14:38This is gonna be the garnish, and then I mix sweetened condensed milk, evaporated milk, coconut milk, and then I'm
14:43gonna add cinnamon and some nutmeg, and then some white rum.
14:49Oh, more fire!
14:51I'm going in!
14:5318 minutes.
14:54So you have a lot, a lot going on.
14:57Your cake is still in the oven?
14:58It's almost done.
14:59And you have all your milks ready?
15:01Not yet.
15:01Okay.
15:02You're keeping your eye on the clock, though.
15:03Yeah, now I am.
15:05So normally you would use three milks, which is evaporated milk, condensed milk, and regular milk.
15:10But I also want to add heavy cream.
15:12Now, heavy cream is fattier.
15:13That's going to help the mixture cling on to the sponge cake when it's soaked.
15:17Are you gonna flame anything?
15:18I have hair.
15:20I take my cakes out of the oven.
15:22They look pretty good, but now I need to cool them down.
15:23Let's see.
15:24Cool them down.
15:25They look like cakes.
15:26They're cakes.
15:27I'm gonna let those cool, then I'm gonna soak them, and then I made coconut whipped cream to put in
15:32the middle.
15:32So it's gonna have, like, a little layer.
15:34Oh, so you're kind of making a coconut cake.
15:35Kind of.
15:36And you're really gonna soak it?
15:37This guy over here is making a strawberry cake.
15:39I think I'm making the wrong cake.
15:40You are.
15:41Yeah.
15:43Okay, good luck, guys.
15:46The cake is spongy.
15:47It's full.
15:48I rush to the glass chiller to cool this down.
15:52Bobby's cakes are popping out, like, really nice.
15:55So I take the cakes out and I cut them in half to expose the inside of the cake, and
16:00that's where I start to soak them.
16:01Bobby's making a layered cake, like a cream in the center.
16:05Right, right.
16:05You know, it's not traditional.
16:07Not traditional.
16:11Andy, what are you making there?
16:12What is that?
16:13I'm just creating a sauce so I can saute my berries in.
16:16Normally in tres leches, you would find fresh berries, but just give it a little different spin by sauteing them
16:21with some orange liqueur.
16:23Seven minutes, chefs.
16:25My cake is still in the glass chiller, and I got to get plating here.
16:29As soon as I'm done cutting them, I submerge them into my milk mixture.
16:32I'm watching Chef Andy soak his cake, and he's taking the pieces of cake.
16:36They're swimming.
16:38Yeah.
16:38That's how you do it.
16:40So to layer it, I have half the soaked cake on the bottom, then I slather some of the coconut
16:45whipped cream on top, and I'm sprinkling a little cinnamon, sugar, and nutmeg.
16:49Three minutes.
16:50May I?
16:51I run to the fridge, and I pull out my strawberry mousse.
16:54It's a little firm to the touch.
16:56I think that I've added a little too much gelatin, but I have no time, so I got to run
17:00with it.
17:02Andy, what is that?
17:03This is a strawberry mousse.
17:04That's an interesting technique.
17:06I stir the mousse on the sheet pan to hopefully break it up a little bit, and I put it
17:10into a piping bag.
17:11Two minutes, you guys.
17:12Two minutes left.
17:14I put another layer of cake on, and then some more whipped cream.
17:17And some toasted coconut.
17:20Chef Andy, hustle, hustle, hustle.
17:22Yes, ma'am.
17:23I lay the soaked cake in the middle of the plate.
17:26I start piping some of the strawberry mousse on top of the chest at you.
17:2920 seconds.
17:30And then we're going to have whipped cream.
17:33We're going to have sauteed berries.
17:36Nine, eight.
17:37Everyone's counting down, and I need to put wheels on my dish.
17:42Three, two, one.
17:45Wow!
17:45Did you see that last cookie just boom?
17:49That's beautiful.
17:51Absolutely.
17:52Obviously, the cake itself is probably the most important thing, but then it's going to come down to, do you
17:56like coquito flavor, or do you like strawberry flavor?
17:58Oh, God.
18:01Bobby, Andy, congratulations, both of you guys.
18:05Now, we would like to introduce you to our judges.
18:08First up, cookbook author and food stylist, Sam Seneviratna.
18:13Cookbook author and baker, Dan Langan.
18:17Chef and founder of the Hungry Gnome Bakery, Danielle Sepsi.
18:22Okay, judges.
18:24Tonight's challenge, Tres Leches cake.
18:26Please start with the cake that is right in front of you.
18:34I think this is really good.
18:35This nutmeg cinnamon, it hits you, bam, right away, and I love it.
18:40The cake is well-soaked.
18:42It's not soggy.
18:43It could be a little more beautiful, maybe.
18:46Can't we all?
18:49Whoever baked this cake took the time to incorporate enough air into the cake so it had a really nice
18:53texture, and I love the flavor.
18:55I think it would have been nice if there was some coconut in the center.
18:57Tres Leches is such a soft cake, so the crunch was really welcome.
19:00The moisture was perfect, and it's still retaining that shape within the layers, which is pretty tough to do.
19:06The one thing I would note was the nutmeg was a bit strong on top, and so that was teetering
19:11on the edge of soapy.
19:13Well, thank you.
19:15If you guys want to switch plates and try your second one here.
19:25This looks gorgeous. I love all the different colors.
19:28I think the cake is really nice. It's really well-soaked.
19:31I don't love the taste of cooked strawberries, but when you get everything together, it's really delicious.
19:37The tuile was really tasty.
19:38It was, like, super thin and super crispy, but I was hoping there was one more layer of flavor in
19:43the cake to kind of give it some oomph.
19:45The cake was rich and beautifully soaked.
19:48The one thing about that strawberry mousse, it was a bit tight, but I loved that flavor that that fruit
19:53brought.
19:54Beautiful job.
19:55All right, judges, thank you so much. I have some cards here.
19:59I am my own worst critic, so I don't know how I feel right now, but I'm going to hope
20:05for the best.
20:07And the winner is...
20:13Chef Bobby Flay!
20:19Come on!
20:23This is a tough loss because I really came here to win.
20:26I had the feeling that this could be my day, but next time.
20:31Both were incredible.
20:32But ultimately, it was the flavor of your cake, Bobby, that just kept us coming back for more.
20:35Go keto, baby!
20:38Last time I was in here, Bobby beat me with pastries.
20:42Thanks for being here, too.
20:44Appreciate it.
20:45And I'm like, today's the day. He's going down, and he wins again.
20:51I'm taking your pastry cart away.
20:54I'm telling you, man!
20:55The judges thought my stress leches was legendary.
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