- 20 hours ago
The Ultimate Baking Championship Season 1 Episode 9
Category
🎥
Short filmTranscript
00:00falling off the leaderboard entirely so you play it safe
00:02i don't really want to cry on camera can she bookend this competition with another victory
00:09over clement am i gonna let them beat me no way clement he's the chef with the most experience
00:16at number one he's a perfectionist he's also a technician can he win the title let's go
00:23and florencia she's been on a tumultuous journey oh yeah yeah keeps cracking bouncing up and down
00:31the leaderboard perfect great respect can she pull off the ultimate come from behind win
00:49i want to show the world that i am as talented as i know i am we can't all win
00:54you have to fight for
00:56it and i'm gonna do everything it takes now that i'm in the finale i really want to win this
01:03welcome to the ultimate baking championship finale
01:12molly clement florencia you've come here to prove that you're worthy of a place among the country's
01:18most elite pastry chefs but only one of you is going to leave here today with a brand new title
01:24the ultimate baking champion and of course that's a distinction that comes with the ubc gold medal
01:31and also a check for fifty thousand dollars wow that's crazy and it's all just one bake away
01:43today is the most important bake of your lives my stomach's like
01:51and of course now your ultimate test is to take all of your skills and talents from the past eight
01:58challenges and create one final epic presentation piece wow your showpiece must include one main dessert
02:06and two smaller desserts which combined produce a drop the mic presentation the fact that we have to
02:14make three different desserts it's pretty hard because i have to show different techniques and different
02:19flavor different texture it's a lot yes definitely let's talk about the events to inspire your showpiece
02:27first up
02:32a carnival that's fine up next
02:38las vegas
02:39oh that's a good one and finally
02:47a rock and roll after party wow that's reckless
02:53it does seem a little reckless okay chefs what's time to choose and the order of the choosing will be
03:00your leaderboard rankings from the end of the semifinals
03:03no way oh that's a good advantage okay clement do you get the first pick
03:12i'm gonna go with las vegas oh dang it yeah sorry guys so clement why did you choose that event
03:19i think it's fun and there's a lot of things to create out of it okay molly of course you
03:25get to
03:25choose next what would you like i think i'm gonna take a little reckless risk i think i'm going rock
03:31and roll after party a reckless choice no doubt i mean i might as well of course that means carnival
03:36yes we'll go to florencia so how do you feel about that florencia i think there's a lot of elements
03:41to play with so yeah i i'm i'm happy yeah okay chefs since nothing less than the championship is on
03:48the
03:48line here you'll have to dazzle four acclaimed judges no pressure first up duff goldman hi chefs
03:56hi and joining duff sherry yard hello hi and once again please welcome back shinman lee and jacques
04:05torres oh my goodness hi chefs hi being judged by four amazing judges is really like extra pressure
04:15all right chefs you have six hours to create a theatrical dessert showpiece that is going to earn
04:21you fifty thousand dollars a ubc gold medal and the title of ultimate baking champion
04:29so let the baking begin
04:33all right we've been baking for the last nine weeks it's been insane just one more to get to
04:41the wind it's going to be very tough it's going to give everything i have i'm so happy to be
04:49here
04:49i have a lot of ideas i love vegas you know i've been to vegas so many times yeah i
04:54mean that's what
04:54i wanted you stole it from me it's a competition clement says watch it back molly watch it i'm going
05:01to make three completely different desserts it's going to be challenging because i have to really stand
05:06out and do something perfect i'm very ambitious so i just hope i can get you know everything done
05:12i really want it to look like a gambling table the centerpiece i'm gonna have the cake gonna look like
05:18a roulette and all around i'm going to have my playing card desserts with champagne mousse and then
05:24my dice with a milk chocolate mousse with bourbon mr clement you're back in the number one spot after
05:31the semi-finals and you took las vegas i like to gamble you know not a lot just sometimes but
05:37uh
05:37drinking gambling you know that's like you know the vegas vibe tell me what you're doing for the
05:42last format dessert i'm gonna be making a cake a chocolate sponge soaked with cherry liquor syrup
05:48and amarena cherries and then i'm gonna have uh cherry creme cherry jelly with amaretto chocolate diplomat
05:54it's gonna look like a roulette my plan is really to have my uh roulette spinning just like playing
06:00like in last i guess you really are evoking vegas i'm pretty confident this is like a redemption
06:05bake for you i think in a lot of ways because the last time in a competition you made it
06:08to the final
06:09three yes and i didn't win and i came back to win but i came back stronger you did this
06:14is like a full
06:14circle moment man here we are exactly he's better looking i'm just older good luck man thank you
06:20see you see it the dry ingredients inside 23 of us now it's totally crazy feels surreal it's so good
06:30i'm so happy to be here because i want this to taste like beer the stout beer i really want
06:36to show the
06:36judges the reckless sparkled chaotic molly that i am hi hi miss molly i chose the rock and roll after
06:44party how appropriate i've never been to a rock and roll concert that's true never ever it's so
06:49funny i was supposed to go to one with my dad a while ago and i never did i'm sure
06:53my dad after
06:54this will make me for my rock and roll after party showpiece i will be making a full-size blacked
07:00out
07:00entremet decorated with a hard rock hand and a microphone and my two smaller desserts will be the
07:06high voltage bonbon and old-fashioned cigar petit gateau for my blacked out entremet like we've been
07:12partying all night and we're blacked out i'm making a black cocoa powder stout cake with a
07:18malted milk crumeau then around that is a blonde chocolate and coffee mousse and it's all sitting
07:24on top of an espresso milk crumb crunch and then i'm going to do a chocolate cigar as like a
07:29little
07:29petit gateau and that's going to be old-fashioned flavors old-fashioned as in whiskey as in yeah
07:35my dad loves an old-fashioned he also loves a cigar so it's kind of a little bit of an
07:39homage to him
07:40so it's chocolate sable milk and dark chocolate mousse bourbon cherry jam and orange crumeau anything
07:47goes at a rock and roll after absolutely good luck thank you this is my milk slash dark chocolate
07:52mousse this is the old-fashioned cigar with a cherry and bourbon jam and then i'm gonna fill it with
07:58an
07:58orange crumeau it's like a classy party with cigars and old fashions i'm cutting out the bases to my
08:04cigars this is a very lightly chocolate sable so the ground is in the oven so i'm gonna start the
08:20comfort here florencia who shocked the baking world with a massive performance against juan it was so
08:29unexpected till the very last moment i didn't know if it was gonna happen but now that i'm here
08:36oh man it feels so great talk to me about what you're doing what was your theme i was left
08:40with
08:41carnival for my main element i'm gonna be making an entertainment decorated a circus tent and then a
08:47milk chocolate flexible ganache shaped like a pretzel and the other one is gonna look like a candied
08:52apple it's gonna be a apple mousse with apple compote i'm scared to see what you're gonna do with six
08:57hours i know what you can do in 90 minutes it's absolutely delicious we found that out last time
09:01thank you so my large format dessert is gonna be a brownie with a spicy pineapple mousse a guava
09:08jelly inside some caramelized pineapple on top and it's gonna be shaped kind of like a circus tent
09:14so i'm allergic to pineapple i'm not gonna be able to try it so i'm gonna rely on pineapple
09:19yes you're nuts but i honestly it's a flavor that i use always in the shop it's probably my most
09:26sold
09:26flavor so i have to stick with it when i use some chiles de arbol let's make it nice and
09:31spicy
09:32i decided to bring some spiciness to my pineapple mousse
09:38i will try and balance the spiciness by infusing it in the cream so i'm gonna control it that way
09:45hopefully i don't overdo it five hours left to finish your final dessert show pieces
09:50when press the judges and drop the mic well they're fragile that's for sure this is my chocolate
09:58sable cookie for my old-fashioned cigar petite ghetto they all just shattered on me you know what
10:05happened my bases are breaking they're like too fragile they all baked together unfortunately
10:10i can save about five but the rest of them are toast little mistakes like this could really be the
10:15difference between winning the 50 000 and not my bases are breaking they're like too fragile they all
10:26broke together i'm gonna have to roll my dough out cut it all out again this is going to send
10:33me back
10:33and really take time away from me making my showpiece i'm just gonna amp it up and stay a little
10:38bit more
10:38focused and we'll get there my strawberry jelly gonna be my insert for my little heart only four
10:46hours now to finish your final dessert show pieces all right molly let's celebrate our final yeah cheers
10:52pop the bottle let's do like a french check
11:00approved approved yeah approved approved working with champagne is not easy that's why i decided to
11:06reduce the champion because it's not a very strong flavor oh la la beautiful so for my smaller desserts
11:14i'm making petit gateau which is a mousse dessert base i'm gonna make a heart i'm gonna have a
11:22scherzo crunch and a champagne mousse a strawberry jelly and for the design when i incorporate like a
11:28playing card on it all right so my insert it's a strawberry jelly it's like the little heart in the
11:35heart
11:35when i want something i'm just gonna do everything it takes to get it beautiful
11:41you know just like my business all right it's a plan i had like when i was 15 years old
11:46i was like
11:46i'm gonna go to america and i'm gonna open my business so i opened my shop i had two employees
11:52at that time
11:53now i have 18 employees so now let's make like 300 lemon so with the money my goal would be
12:00to open
12:0010 locations the next 10 years i came like from france like everybody of you you know with a dream
12:05and i made it happen and if i did it you can do it 100 percent so right now i'm
12:12using the white
12:12chocolate i'm gonna try to replicate the playing card the ultimate baking championship technique
12:19it's called the clement i have to do what i gotta do to survive in this competition survive
12:25i feel like it's any of ours to lose florencia is really strong with her flavor pairings okay so
12:31finishing up my guava insert but sometimes comes up short with techniques and decoratives this is good
12:38enough clement is incredible with decoratives he's refined he's highly technical i'm making my belt
12:45for my cake like a wooden effect and then there's me who kind of goes up and down in both
12:51of those
12:52things they are the right form and they're cooked all the way through and they're not all stuck
12:58together which makes me so much happier i have all the elements ready for my entremet i put the blonde
13:06chocolate and coffee mousse into the mold then i take my melted milk from oak and my cake and i
13:13shove
13:14that into the middle of my mold lastly i fill up the sides i peel off the crunch layer and
13:19i push it in
13:22perfect my career has prepared me for this moment in so many ways i mean i made executive pastry chef
13:28at the age of 28. i grew up watching cooking competition shows on food network all the time
13:33with my family and being on a tv show like this let alone in the finale is such a big
13:38dream of mine
13:39this is meant to be and i'm here for a reason
13:43three hours remain chefs one bake whoever scores the highest takes a check home for fifty thousand
13:51dollars as well as that medal right there i really want it uh i wish the the first position is
13:58gonna
13:59happen today never happened before but you know florencia how's it going over there good i'm doing uh my
14:05inserts i'm gonna do a fake candied apple there is a chocolate strousel the apple itself is apple
14:13compote and then on the top there is a very light green apple mousse and then i'm gonna deep coat
14:19it
14:19in a red mirror glaze so it's gonna look like a caramelized apple but when you bite into it it's
14:25gonna be super creamy and the chunks of fruit inside in italy you have to decide what you want to
14:31do as a
14:32career when you are probably around like 16. during that time i was driving around with my dad
14:38but checking out schools i didn't know what i wanted to do the very last school that we visited
14:43was a pastry school as soon as i entered the kitchen was like love at first sight and it definitely
14:50feels
14:50like i've come a long way from italy i really wanted to bring some alcohol in this cake we are
14:58in
14:58vegas so this one is my cherry liquor syrup this cream is diplomat which is a pastry cream mixed with
15:04whipped cream cherry cream my cherry and amaretto jelly right now i'm putting some amarena to give some
15:15nice texture good to see you well we've got drop the mic presentations on three really cool themes for
15:25these desserts what are you hoping to see definitely different techniques we want to see something
15:31interesting we want to see something exciting and of course everything needs to be delicious you want
15:36to dream about those cakes i also visually i want to be able to tell what i'm looking at i
15:41want to see
15:42storytelling in their design not only are we looking for that excitement i want to taste it i want these
15:48flavors to jump it's so soft i'm building the main dessert chocolate brownie with a spicy pineapple
15:57mousse and a guava gel inside perfect just two hours remain now this is my blackout entremé so naturally it
16:08could be blacked out this is really bad i should have put my cake on the board
16:26when i build my cake i didn't put a cake board underneath there's no place for mistake
16:42it starts to collapse and that's like a nightmare i'm like what i'm going to do
16:59so right now i just try to put my cake on the board and i should have put the board
17:07before at this
17:09stage of the challenge i have to do something okay i'm going to flip it over
17:24oh oh i was safe here you go belt is on too much pressure
17:36i'm gonna make some dice it's going to be chocolate shortbread for the base and a milk chocolate mousse
17:42with a bourbon and then i'm gonna make piquen praline and then i'm gonna just make it look like a
17:48dice
17:49everything has to be perfect 90 minutes the white chocolate first
17:57florencia she has like very good chocolate skills and i'm pretty sure she's gonna come out with like
18:02crazy chocolate decor chocolate i always say is alive because it really responds how you treat it i'm
18:11gonna use triangles in order to build the roof of the carnival tent having a small business there's
18:17always something that you need to invest in it winning fifty thousand dollars would be probably
18:23one of the best things that ever happened in my career so for my final dessert this is my flexible
18:29ganache and i'm gonna model it as a pretzel then sprinkle it with mildew salt and some pretzel crumbs
18:36it's gonna resemble like a pretzel but it's gonna be a different texture only one hour left
18:44i still have so much to do this is the last element to my display these are my bonbons i
18:51start by flicking some black cocoa butter on the outside to get really small dots then using a sponge
18:57i add red cocoa butter on one side and yellow cocoa butter on the other side and then i put
19:02orange
19:02in the middle to sort of emulate a flame they look great my high voltage bonbons are a tempered chocolate
19:08filled with yuzu ganache cookie crumb and raspberry champagne compo there's a really fine line with
19:14filling bonbons charles it needs to be nice and high but not so high that the show will show what's
19:19inside i want to make a microphone as part of my display because i want to make a show stopping
19:25statement and really really really make sure the mic drops at the end of my display so right now i
19:32am
19:32just kind of sketching out like a rock on hand if you will i love making stuff like this and
19:39this will be
19:40the topper to my mousse cake rock on right now i'm doing my little card i think vegas is like
19:51very
19:51elegant that's why i have my champagne and strawberry and then my dice shows a bit darker side of vegas
19:59you
19:59know like the bourbon with the pecan you know it's more like party and then my roulette spinning it's a
20:06lot
20:06of detail it's very cool oh dude rock on is this the most important dessert you've ever i mean i
20:16would
20:17and it's multiple desserts i mean it's most important desserts desserts multiple you know um there's a lot
20:22riding on this so talk to me these are going to be like a little extra decor i want to
20:27have a more
20:27interactive display with the judges so i'm making them some all-access vip backstage passes i love that
20:36is there a significant other in your life yeah my boyfriend cool i'm so excited what's his name
20:41his name's andrew andrew uh-huh we are both in the industry i think it's good though because it helps
20:48us kind of understand each other it's so much opportunity it's like overwhelming but in a good
20:52way andrew your girlfriend is absolutely crushing here an ultimate baking championship thanks tessie
21:00ten minutes left okay let's start with this
21:06bonbons they came out beautifully final push i'm making the nice roulette cutting some little square
21:14you know red and black and green and then i'm just going to place them all around so to really
21:20make a realistic roulette that is going to speed around with the little ball so then i can even play
21:26it you
21:26you know i look sick thank you decorate decorate decorate
21:37so as i'm placing my decoration on the display i'm starting with the smaller elements in the front and
21:43then i'm gonna have the bigger components in the back in this finale we have four judges each judge
21:50can give 25 points each chef can be awarded up to 100 points whoever scores the highest they get
21:59a check for fifty thousand dollars only one of us is walking away with fifty thousand what would you do
22:03with it after this i'm gonna take a vacation yeah i think you and me both what are you gonna
22:07do
22:07i'd really like to try and buy a house nice one minute left my hands are sweating i am just
22:14hoping
22:14that it's enough to pull me through to the top spot i'm gonna place some cotton candy on the tent
22:24roof
22:24it kind of gives some higher movement to it my hands are so shaking it's very nerve-wracking 10 seconds
22:37three two one time is up oh no it's so good you got it you did it oh my god
22:45it's so cute that's it
22:46chefs let's find out who will be leaving here with the ubc gold medal and 50 grand
23:02getting into judging is very stressful you know like because this is the final this judging is going
23:08to define if i am the winner or not oh it's a lot of people all right chef clement tell
23:17us about your
23:17theme so the theme was las vegas so for my small desserts we have the ace card and then the
23:25playing
23:25dice and then for the cake this is a nice roulette so i wanted to give does the chance to
23:33win fifty
23:34thousand dollars tonight would you say red or black sherry is wearing this beautiful red jacket i'm gonna go
23:42you're gonna go with the red all right number 11 black 11 is my number oh 11's your number yeah
23:50you know under it's black there's black yeah sherry gets 50k as soon as i saw it i was like
23:55clearly
23:56this is las vegas right roulette cards dice all this good stuff i think you got some clean work here
24:04i thought i was going to see a little more something a little more theatrical something a little more
24:08dramatic but it really does look like a true table like a gaming table thank you your chocolate walk
24:14is commendable those cards are beautiful but and the details can be a little bit better some of the
24:21dots on the dice are let's say a little string of chocolates hang all right you're all ready to taste
24:28absolutely okay clement whenever you're ready thank you thank you all right judges we're going to begin
24:39with the cake so for the cake i made a chocolate aquas soaked with a cherry syrup then we have
24:46a
24:47chocolate diplomat and then a cherry creme with a cherry jelly and then some amarena
24:55this cake i think is absolutely delicious the acid from the cherries just makes this whole thing bright
25:01and tart and almost puckery thank you your cake is spot on the chocolate cream is also very good
25:08the flavors are impeccable thank you so much all right judges we're going to move on now to the playing
25:13card so the playing card i made a champagne mousse with a strawberry jelly inside and then we have a
25:22raspberries truzzle in the bottom i absolutely love this i think champagne is a very light flavor
25:29but when you pair it with the strawberry it has this like romantic vegas feel i think this champagne
25:35strawberry situation might be the best thing you've made wow use the flavor of the champagne to bring out
25:42the flavors of your fruit and it's delicious thank you okay judges we're now going to move on to the
25:47dice
25:48so for the dice i made uh piquet praline then i made milk chocolate bourbon mousse and then in the
25:55bottom we have a chocolate sabli i think that the dice was a magic act in that you really pushed
26:02the
26:03limit of the milk chocolate mousse it was a cloud and it just disappeared i loved everything about the
26:09dish just a little less fake on the cookie thank you i gotta tell you man past few weeks just
26:14getting to
26:15watch you bake has been an absolute pleasure you've made some delicious stuff i think you've made all
26:20of us smile thank you nice job buddy well clement thank you very much thank you thank you so much
26:26guys thank you it was a pleasure i feel like i did pretty good but now you know it's not
26:31just about me
26:32it's about also how the other baker do i'm pretty sure it's gonna be super tight
26:39i feel definitely nervous this is the most important of all the judging still now i know
26:45i did the best i could with the time i had chefs florencia welcome back thank you all right tell
26:51us
26:51your theme so i got carnival so i decided to make some fake pretzels and then there is a candied
27:00apple and
27:01the entry mate is gonna be like a stripe tent and then there is some cotton candy on top and
27:07then i
27:08made some extra treats some popcorns marshmallows florencia this is a carnival it's kind of a mess
27:16carnivals are a little messy you've made a lot of extra stuff there's a lot of beautiful things on here
27:22i can't imagine that i'm not going to like any of them thank you florencia whenever you're ready you can
27:27serve the judges all right we're going to start with the cake on the base there is a brownie
27:38soaked with some pineapple syrup and then there is a spicy pineapple mousse guava insert and then there
27:45is some caramelized pineapple on top of it the heat everything about this cake is kind of shocking
27:55the temperature of the guava insert that you have in there it is partially frozen so it has almost
28:01like crystallized edges when i bite into it and then you've got this pineapple cream that is also
28:06spicy so you've got fire and ice here basically it's delicious thank you chef all right jack i love
28:12your flavors i love the pineapple i love the granite that you make it's just a little bit too hot
28:17for me
28:18i'm not crazy for heat into my dessert but that's very personal got it thank you so much all right
28:24we're going to move on now to the pretzel the pretzel is a milk chocolate flexible ganache and is coated
28:30with milk chocolate some maldon and pretzel bites as it is it's nice you put so much effort into your
28:41entremet there was so much detail so much flavor that then makes your pretzel simple it's not the flavor
28:49florencia that we all know and love thank you we'll now move on to the candied apple
28:55so the candied apple starting from the bottom there is a chocolate trouser the apple itself is
29:01two parts so the bottom part that is coated with chocolate is going to be apple compote with cinnamon
29:07nutmeg cloves and star anise and then on the top there is a very light green apple mousse
29:15florencia this apple dessert was the star of your plate it really was thank you it's got every
29:21element that makes a really good dessert thank you chef it's a good dessert we have a lot of flavor
29:26i like the the mousse that you make with the apple is flavorful thank you thank you chef i think
29:31this is
29:31a really beautiful dessert thank you florencia throughout this entire competition it's really
29:37been an honor thank you so much it's my honor thank you so much thank you thank you thank you
29:42thank you
29:43overall i did what i could in the six hours i'm at peace with what i did
29:57i am feeling nervous there's a lot on the line i am hoping and praying that the judges really
30:03get that i'm trying to throw a rock and roll after party molly welcome back hello judges
30:10okay so molly tell us your theme my theme is rock and roll after party so any good party needs
30:17an
30:17invitation and you guys are the judges so naturally you deserve a vip pass so i want to invite all
30:24of
30:24you to the vip after party so feel free to take one oh this is amazing i love this how
30:30do you like it
30:31it looks beautiful on you all right well now that we've passed the velvet robe yes come on to the
30:36party
30:37at the very top we have our blackout cake the theme for this was you know the end of the
30:42party if we
30:43blacked out we probably need to come back to reality followed by our old-fashioned cigars and
30:48then after all of that heavy stuff you got to finish off with something a little bit lighter so i'm
30:53calling this the high voltage bonbon duff reckless it's all i wanted this is reckless no it's actually
31:02really not look at the shine on all those chocolates there i mean it's just really bright got a microphone
31:08i like those cigars i think this is one of the coolest things for as cutesy as this is i
31:14think
31:14it's really really smart and it's super shiny and well-tempered thank you wow molly you've created
31:20a feast for the eyes it's so much fun it's so colorful and to me it's very molly thank you
31:27okay whenever
31:35you're ready love the color of your cake thank you oh i got the fist crack
31:47okay molly we're going to begin with the blackout cake it is a stout cake so it has a little
31:53bit of
31:54stout beer inside of it and then on top of that is a vault cremeau and then around that is
32:00a blonde
32:00chocolate and coffee mousse and it's all sitting on top of an espresso milk crumb crunch it is such
32:08a delight to go through all of these thick dense chewy fluffy moussey textures and then you get to this
32:15hard shell on the bottom that crumbles and crunches great job thank you blackout cake is meant to be deep
32:22dark delicious and rich so you nailed that it's very unexpected to come with this beautifully light
32:28creams that go along with it the one thing when you say stout yes i'm not getting stout
32:38okay molly we're going to move on now so in front of you you have the high voltage bonbon
32:43starting at the top you have some cookie crumb and then it will be a jelly and then a yuzu
32:48ganache and
32:48it's all inside of a 70 percent tempered shell the color that you spray we can see the shine of
32:55the
32:55chocolate the tempering is perfect berry yuzu chocolates those flavors go so well together what you
33:03did is beautiful thank you it's a whirlwind of flavors and that really strong bitter chocolate comes
33:09through at the end very much enjoyed it all right molly what's up next the last one is the old
33:14-fashioned
33:15cigar you have a sable cookie on the bottom and then you have layers of orange white chocolate
33:21crameau you have a milk and dark chocolate mousse i did half and half chocolate and then there should
33:26be a little bit of cherry and bourbon jam in the middle huh i like food i can play with
33:34this thing is luscious it's so soft and you really get the chocolate and i can taste the old-fashioned
33:40but it's
33:41not alcoholic i don't feel like i just took a shot that's really good oh the textures galore
33:47moosy soft in the center i love this crumbly bite on the bottom i can taste all the elements and
33:53they
33:54stand out thank you okay one last thing before we leave i think it's a little bit of a coincidence
34:00but
34:00also not that this challenge was called the mic drop challenge yeah all right molly for the final time
34:09thank you so much thank you guys thanks molly i feel like overall i got a ton of positive feedback
34:17definitely got some negative things so i'm just excited to see if it was enough to get through to
34:22the end today was my best day in the kitchen win or lose i left it all out there and
34:33i'm really proud
34:34of everything that i have done i'm pretty sure it's gonna be super tight but i think i delivered
34:40a really nice product so you know i feel pretty confident it all comes down to this i want it
34:48pretty
34:48bad i really want that medal in my shop you know i i really do chefs when we first met
34:55i told you the
34:56leaderboard would play an important part of your journey here and you never stopped baking your hearts
35:02out but today is finally the day that being number one matters the most clement your dessert presentation
35:11had all the elements of a wild night in a vegas casino there was so much precision and skill in
35:18your
35:18overall design work and you did a specially good job infusing and balancing alcohol in your desserts which
35:24added to that vegas field florencia your presentation embraced the colors and chaos of a real carnival and
35:35your spicy pineapple guava tart was a fascinating combination of fire and ice
35:42molly your rock and roll after party looks so much fun your desserts had so many diverse flavors and you
35:49made them all work so well what you've been able to accomplish in this final challenge in the very
35:57short amount of time that we gave you is nothing short of astonishing all right this is it
36:06it's time to see your scores and find out the winner for your skills at creating the overall decor for
36:14your
36:14dessert presentations the judges awarded up to 10 points a piece and here are the scores
36:24i'm feeling very nervous because of course is the the suspense that to see what what happens
36:32molly you got the top score followed by clement and florencia for your master score score that was all
36:41about the flavors and the technical difficulty of your desserts the judges awarded each of you up to 15
36:47points so all of you have a shot at winning this competition right now
36:54florencia let's see your final score
37:02florencia you received an additional 46 points bringing your overall score total to 71
37:07out of 100. thank you clima your skill score was 28. you need 44 points or more in order to
37:15beat florencia
37:17did you get it
37:24good job good job clima good job i really brought everything in this competition everything i had
37:30and i think you know i deserve to be the ultimate baking championship winner thank you so much thank
37:38you even though i didn't win uh just the fact to be in the finale just the fact to be
37:42here in the first
37:43place it just makes me very proud clement you are now number one on the leaderboard if that score holds
37:50you'll be our winner molly it now all comes down to your final score you were given 35 points for
38:02your
38:02skills in this challenge if you got 45 or more you'll overtake clement and you'll become our champion
38:12for the very last time we go to the leaderboard
38:18it would just be the most amazing feeling in the world if i could
38:22if i could win this title and become the ultimate baking champion
38:45i'm so happy for her yeah for real it was a great experience and i would definitely do it again
38:50oh my god
38:55there you go molly how do you feel i'm shaking i'm over the moon thank you guys so much really
39:03it
39:03means so much let this be a lesson to future chefs reckless wins that's it
39:14oh my god are you ready oh this is really happening this is happening oh my god congratulations thank you
39:22you've earned it great job
39:26this is unreal i'm so excited and oh my god i'm so proud of myself i it has been a
39:35roller coaster
39:36throughout all of these episodes and i i can't believe that i have this around my neck right now
39:41thank you for a great job great job
Comments