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00:00Tonight, three of you will be competing
00:02to become the ultimate baking champion.
00:06Let's do it.
00:09It all comes down to these three bakers.
00:12Molly was number one on day one.
00:16But after sinking to the middle of the pack,
00:19and then almost falling off the leaderboard entirely.
00:21So you play it safe.
00:24I don't really want to cry on camera.
00:26Can she bookend this competition
00:28with another victory over Clement?
00:31Am I going to let them beat me?
00:32No way.
00:34Clement, he's the chef with the most experience at number one.
00:39He's a perfectionist.
00:40He's also a technician.
00:41Can he win the title?
00:43Let's go.
00:45And Florencia, she's been on a tumultuous journey.
00:49Ay, ay, ay.
00:50Keeps cracking.
00:52Bouncing up and down the leaderboard.
00:53Perfect.
00:54Great respect.
00:55Can she pull off the ultimate come-from-behind win?
00:59Mama mia.
01:11I want to show the world that I am as talented as I know I am.
01:15We can't all win.
01:17You have to fight for it, and I'm going to do everything it takes.
01:21Now that I'm in the finale, I really want to win this.
01:26Welcome to the ultimate baking championship finale.
01:35Molly, Clement, Florencia, you've come here to prove that you are worthy of a place among the country's most elite
01:42pastry chefs.
01:44But only one of you is going to leave here today with a brand new title, the ultimate baking champion.
01:52And of course, that's a distinction that comes with the UBC gold medal, and also a check for $50,000.
02:00Wow.
02:02That's crazy.
02:04And it's all just one bake away.
02:07What?
02:08Today is the most important bake of your lives.
02:12My stomach's like, oh.
02:15Oh.
02:16Literally.
02:17And of course, now your ultimate test is to take all of your skills and talents from the past eight
02:24challenges and create one final epic presentation piece.
02:29Wow.
02:29Your showpiece must include one main dessert and two smaller desserts, which combined produce a drop-the-mic presentation.
02:40The fact that we have to make three different desserts, it's pretty hard because I have to show different techniques
02:45and different flavor, different texture.
02:48Whew.
02:49It's a lot.
02:50Yes.
02:51Definitely.
02:52Let's talk about the events to inspire your showpiece.
02:56First up, a carnival.
03:01That's fine.
03:02Up next, Las Vegas.
03:08Oh, that's a good one.
03:10And finally, a rock and roll after party.
03:17Wow.
03:19That's reckless.
03:22It does seem a little reckless.
03:25Okay, chefs.
03:25It's time to choose.
03:27And the order of the choosing will be your leaderboard rankings from the end of the semifinals.
03:33Wait.
03:35That's a good advantage.
03:37Okay, Clément, you get the first pick.
03:42I'm gonna go with Las Vegas.
03:44Oh, dang it.
03:46Yeah.
03:46Sorry, guys.
03:48So, Clément, why did you choose that event?
03:50I think it's fun.
03:51There's a lot of things to create out of it.
03:54Okay.
03:54Molly, of course, you get to choose next.
03:56What would you like?
03:57I think I'm gonna take a little reckless risk.
04:00I think I'm going rock and roll after party.
04:03A reckless choice, no doubt.
04:05I mean, I might as well.
04:06Of course, that means carnival will go to Florencia.
04:09Yes.
04:09So, how do you feel about that, Florencia?
04:11I think there's a lot of elements to play with.
04:13So, yeah.
04:14I'm happy.
04:15Yeah.
04:16Okay, chefs.
04:17Since nothing less than the championship is on the line here, you'll have to dazzle four acclaimed judges.
04:23No pressure.
04:25First up, Duff Goldman.
04:27Hi, chefs.
04:29Hi.
04:29Hi.
04:30And joining Duff, Sherry Yard.
04:32Hello.
04:33Hi.
04:34And once again, please welcome back Shinmin Lee and Jacques Torres.
04:38Oh, my goodness.
04:40Hi, chefs.
04:42Hi.
04:43Being judged by four amazing judges is really, like, extra pressure.
04:48All right, chefs, you have six hours to create a theatrical dessert showpiece.
04:52That is going to earn you $50,000.
04:56A UBC gold medal and the title of Ultimate Baking Champion.
05:03So, let the baking begin.
05:07All right.
05:09We've been baking for the last nine weeks.
05:12It's been insane.
05:13Just one more to get to the win.
05:17It's going to be very tough.
05:19It's going to give everything I have.
05:22I'm so happy to be here.
05:23I have a lot of ideas.
05:25I love Vegas.
05:26You know, I've been to Vegas so many times.
05:28Yeah, I mean, that's what I wanted.
05:30You stole it from me.
05:31It's a competition.
05:32Clement says, watch it back, Molly.
05:34Watch it back.
05:35I'm going to make three completely different desserts.
05:38It's going to be challenging because I have to really stand out and do something perfect.
05:43I'm very ambitious, so I just hope I can get, you know, everything done.
05:47I really want it to look like a gambling table.
05:51The centerpiece, I'm going to have the cake, going to look like a roulette.
05:54And all around, I'm going to have my playing card desserts with champagne, mousse, and then my dice with a
06:02milk chocolate mousse with bourbon.
06:04Mr. Clement, you're back in the number one spot after the semifinals, and you took Las Vegas.
06:11I like to gamble, you know, not a lot, just sometimes, but drinking, gambling, you know, that's like, you know,
06:17the Vegas vibe.
06:18Tell me what you're doing.
06:18For the last format dessert, I'm going to be making a cake, a chocolate sponge, soaked with cherry liquor, syrup,
06:25and amarena cherries.
06:27And then I'm going to have cherry cremeux, cherry jelly with amaretto, chocolate diplomate.
06:32It's going to look like a roulette.
06:34My plan is really to have my roulette spinning, just like playing like in Las Vegas.
06:39You really are evoking Vegas.
06:41I'm pretty confident.
06:42This is like a redemption bake for you, I think, in a lot of ways, because the last time in
06:46a competition, you made it to the final three.
06:47Yes.
06:48And I didn't win, and I came back to win.
06:50But I came back stronger, you know?
06:52You did.
06:52This is like a full circle moment, man.
06:54Here we are.
06:55He's better looking, I'm just older.
06:58Good luck, man.
06:59See ya.
07:03The dry ingredients inside.
07:05There's only three of us now.
07:06It's totally crazy.
07:08Feels surreal.
07:09It's so good.
07:09So happy to be here.
07:11I want this to taste like beer.
07:13The stout beer.
07:14Yeah.
07:15I really want to show the judges the reckless, sparkled, chaotic Molly that I am.
07:20Hi.
07:21Hi, Miss Molly.
07:22I chose the Rock and Roll After Party.
07:24How appropriate.
07:26I've never been to a Rock and Roll concert.
07:28Is that true?
07:28Ever.
07:29Ever.
07:29It's so funny.
07:30I was supposed to go to one with my dad a while ago, and I never did.
07:33I'm sure my dad after this will make me.
07:36Mm-hmm.
07:36For my Rock and Roll After Party showpiece, I will be making a full-size blacked-out entremet
07:42decorated with a hard rock hand and a microphone.
07:46And my two smaller desserts will be the high-voltage bonbon and the old-fashioned cigar petite
07:51ghetto.
07:51For my blacked-out entremet, like we've been partying all night and we're blacked out.
07:55I'm making a black cocoa powder stout cake with a malted milk crumeau.
08:01Then around that is a blonde chocolate and coffee mousse.
08:05And it's all sitting on top of an espresso milk crumb crunch.
08:09And then I'm going to do a chocolate cigar as like a little petite ghetto and that's going
08:13to be old-fashioned flavors.
08:15Old-fashioned as in whiskey?
08:16As in, yeah.
08:17My dad loves an old-fashioned.
08:19He also loves a cigar, so it's kind of a little bit of an homage to him.
08:23So it's chocolate sable, milk and dark chocolate mousse, bourbon cherry jam, and orange crumeau.
08:29Anything goes at a Rock and Roll After Party.
08:32Absolutely.
08:32Good luck.
08:34This is my milk slash dark chocolate mousse.
08:36This is the old-fashioned cigar with a cherry and bourbon jam.
08:40And then I'm going to fill it with an orange crumeau.
08:43It's like a classy party with cigars and old-fashions.
08:46I'm cutting out the bases to my cigars.
08:50This is a very lightly chocolate sable.
09:02So the brown is in the oven.
09:05So I'm going to start the compact here.
09:07Florencia, who shocked the baking world with a massive performance against Juan.
09:14It was so unexpected, till the very last moment.
09:17I didn't know if it was going to happen.
09:20But now that I'm here, oh man, it feels so great.
09:24Talk to me about what you're doing.
09:25What was your theme?
09:26I was left with carnival.
09:27For my main element, I'm going to be making an entramine.
09:31Decorated as a circus tent.
09:33And then a milk chocolate flexible ganache shaped like a pretzel.
09:37And the other one is going to look like a candied apple.
09:40It's going to be an apple mousse with apple compote.
09:43I'm scared to see what you're going to do with six hours.
09:44I know what you can do in 90 minutes.
09:46It's absolutely delicious.
09:47We found that out last time.
09:49So my large format dessert is going to be a brownie.
09:53With a spicy pineapple mousse, a guava gel inside, some caramelized pineapple on top.
09:58And it's going to be shaped kind of like a circus tent.
10:02So I'm allergic to pineapple.
10:04I'm not going to be able to try it.
10:06So I'm going to rely on...
10:07You're using pineapple?
10:07Yes, girl.
10:08You're nuts.
10:09But I honestly, it's a flavor that I use always in the shop.
10:13It's probably my most sold flavor, so I have to stick with it.
10:16I'm going to use some chiles de árbol.
10:18Let's make it nice and spicy.
10:21I decided to bring some spiciness to my pineapple mousse.
10:27I will try and balance the spiciness by infusing it in the cream.
10:32So I'm going to control it that way.
10:35Hopefully I don't overdo it.
10:36Five hours left to finish your final dessert show pieces.
10:40Impress the judges and drop the mic.
10:45Well, they're fragile, that's for sure.
10:47This is my chocolate sable cookie for my old-fashioned cigar petit ghetto.
10:53They all just shattered on me.
10:55Do you know what happened?
10:56My bases are breaking.
10:57They're, like, too fragile.
10:58They all baked together, unfortunately.
11:00I can save about five, but the rest of them are toast.
11:03Little mistakes like this could really be the difference between winning the $50,000 and not.
11:15My bases are breaking.
11:16They're, like, too fragile.
11:17They all broke together.
11:19I'm going to have to roll my dough out, cut it all out again.
11:23This is going to send me back and really take time away from me making my show piece.
11:28I'm just going to amp it up and stay a little bit more focused and we'll get there.
11:33My strawberry jelly is going to be my insert for my little heart.
11:38Only four hours now to finish your final dessert show pieces.
11:42All right, Molly.
11:43Let's celebrate our final.
11:44Yeah, cheers.
11:45Pop the bottle.
11:46Let's do, like, a French check.
11:52Approved.
11:53Approved?
11:54Yeah, approved.
11:55Approved.
11:56Working with champagne is not easy.
11:58That's why I decided to reduce the champagne because it's not a very strong flavor.
12:05Ooh la la, beautiful.
12:06So for my smaller desserts, I'm making petit gâteau, which is a mousse dessert base.
12:14I'm going to make a heart.
12:15I'm going to have a streusel crunch and a champagne mousse, a strawberry jelly.
12:20And for the design, I'm going to incorporate, like, a playing card on it.
12:24All right.
12:25So my insert, it's a strawberry jelly.
12:28It's like the little heart in the heart.
12:30When I want something, I'm just going to do everything it takes to get it.
12:35Beautiful.
12:36You know, just like my business.
12:38All right.
12:39It's a plan I had, like, when I was 15 years old.
12:41I was like, I'm going to go to America and I'm going to open my business.
12:45So I opened my shop.
12:46I had two employees at that time.
12:48Now I have 18 employees.
12:51So now let's make, like, 300 lemons.
12:54So with the money, my goal would be to open 10 locations the next 10 years.
12:59I came, like, from France, like everybody of you, you know, with a dream.
13:02And I made it happen.
13:03And if I did it, you can do it.
13:05100%.
13:07So right now I'm using the white chocolate.
13:09I'm going to try to replicate the playing card.
13:12The ultimate baking championship technique.
13:16It's called the Clamont.
13:18I have to do what I got to do to survive in this competition.
13:21Survive.
13:23I feel like it's any of ours to lose.
13:25Florencia is really strong with her flavor pairings.
13:28Okay, so finishing up my guava insert.
13:31But sometimes comes up short with techniques and decoratives.
13:36This is good enough.
13:38Clamont is incredible with decoratives.
13:40He's refined.
13:41He's highly technical.
13:42I'm making my belt for my cake like a wooden effect.
13:47And then there's me who kind of goes up and down in both of those.
13:51Yay!
13:52They are the right form and they're cooked all the way through.
13:55And they're not all stuck together, which makes me so much happier.
14:02I have all the elements ready for my entremet.
14:05I put the blonde chocolate and coffee mousse into the mold.
14:09Then I take my melted milk cremeau and my cake and I shove that into the middle of my mold.
14:16Lastly, I fill up the sides.
14:17I peel off the crunch layer and I push it in.
14:21Perfect.
14:23My career has prepared me for this moment in so many ways.
14:26I mean, I made an executive pastry chef at the age of 28.
14:29I grew up watching cooking competition shows on Food Network all the time with my family.
14:34And being on a TV show like this, let alone in the finale, is such a big dream of mine.
14:40This is meant to be and I'm here for a reason.
14:45Three hours remain, chefs.
14:48One bake.
14:49Whoever scores the highest takes a check home for $50,000 as well as that medal right there.
14:56I really want it.
14:58I wish that the first position is going to happen today.
15:01Never happened before, but you know.
15:04Florencia, how's it going over there?
15:05Good.
15:06I'm doing my inserts.
15:09I'm going to do a fake candied apple.
15:12There is a chocolate strousel.
15:14The apple itself is apple compote.
15:17And then on the top there is a very light green apple mousse.
15:20And then I'm going to deep coat it in a red mirror glaze.
15:24So it's going to look like a caramelized apple.
15:26But when you bite into it, it's going to be super creamy and the chunks of fruit inside.
15:33In Italy, you have to decide what you want to do as a career when you are probably around like
15:3816.
15:40During that time, I was driving around with my dad, checking out schools.
15:44I didn't know what I wanted to do.
15:45The very last school that we visited was a pastry school.
15:49As soon as I entered the kitchen, it was like love at first sight.
15:54And it definitely feels like I've come a long way from Italy.
16:00I really wanted to bring some alcohol in this cake.
16:03We are in Vegas.
16:04So this one is my cherry liquor syrup.
16:06This cream is Diplomat, which is a pastry cream mixed with whipped cream.
16:11Cherry cream.
16:13My cherry and amaretto jelly.
16:18Right now I'm putting some amarena to give some nice texture.
16:23Good to see you.
16:26Well, we've got drop the mic presentations on three really cool themes for these desserts.
16:32What are you hoping to see?
16:34Definitely different techniques.
16:36We want to see something interesting.
16:38We want to see something exciting.
16:40And of course, everything needs to be delicious.
16:43You want to dream about those cakes.
16:45I also, visually, I want to be able to tell what I'm looking at.
16:48I want to see storytelling in their design.
16:51Not only are we looking for that excitement, I want to taste it.
16:55I want these flavors to jump.
16:57Mmm.
16:58So soft.
17:00I'm building the main dessert.
17:02Chocolate brownie with a spicy pineapple mousse and a guava gel inside.
17:07Perfect.
17:08Just two hours remain now.
17:14This is my blackout entremé, so naturally it has to be blacked out.
17:25This is really bad.
17:27I should have put my cake on the board.
17:35When I built my cake, I didn't put a cake board underneath.
17:39There's no place for mistake.
17:52It starts to collapse.
17:56And that's like a nightmare.
17:57I'm like, what am I going to do?
18:10So right now, I just try to put my cake on the board.
18:15And...
18:17I should have put the board before.
18:19At this stage of the challenge, I have to do something.
18:23Okay.
18:25I'm going to flip it over.
18:31Oh!
18:36Woo!
18:37I was safe.
18:40Here you go.
18:42Belt is on.
18:44Too much pressure.
18:48I'm going to make some dice.
18:50It's going to be chocolate shortbread for the base.
18:54And a milk chocolate mousse with bourbon.
18:57And then I'm going to make piquen praliné.
18:59And then I'm going to just make it look like a dice.
19:03Everything has to be perfect.
19:0590 minutes.
19:07The white chocolate first.
19:11Florancia, she has, like, very good chocolate skills.
19:14And I'm pretty sure she's going to come out with, like, crazy chocolate decor.
19:20Chocolate, I always say, is alive.
19:22Because it really responds how you treat it.
19:24I'm going to use triangles in order to build the roof of the carnival tent.
19:30Having a small business, there's always something that you need to invest in it.
19:36Winning $50,000 would be probably one of the best things that ever happened in my career.
19:41So for my final dessert, this is my flexible ganache.
19:45And I'm going to model it as a pretzel.
19:47Then sprinkle it with mildew salt and some pretzel crumbs.
19:52It's going to resemble like a pretzel, but it's going to be a different texture.
19:55Only one hour left.
20:00I still have so much to do.
20:02This is the last element to my display.
20:06These are my bonbons.
20:07I start by flicking some black cocoa butter on the outside to get really small dots.
20:12Then using a sponge, I add red cocoa butter on one side and yellow cocoa butter on the other side.
20:18And then I put orange in the middle to sort of emulate a flame.
20:21They look great.
20:23My high voltage bonbons are a tempered chocolate filled with yuzu ganache, cookie crumb, and raspberry champagne compote.
20:30There's a really fine line with filling bonbon shells.
20:33It needs to be nice and high, but not so high that the shell will show what's inside.
20:39I want to make a microphone as part of my display because I want to make a show-stopping statement.
20:45And really, really, really make sure the mic drops at the end of my display.
20:49So right now, I am just kind of sketching out like a rock-on hand, if you will.
20:55I love making stuff like this.
20:58And this will be the topper to my mousse cake.
21:01Rock on.
21:02Rock on.
21:04Right now, I'm doing my little card.
21:09I think Vegas is like very elegant.
21:12That's why I have my champagne and strawberry.
21:16And then my dice shows the bit darker side of Vegas.
21:19You know, like the bourbon with the pecan, you know, it's more like party.
21:24And then my roulette spinning.
21:26It's a lot of detail.
21:28It's pretty cool.
21:30Ooh.
21:32Dude, rock on.
21:33Rock on.
21:34Is this the most important dessert you've ever made?
21:37I mean, I would, and it's multiple desserts.
21:39I mean, it's most important desserts.
21:40Desserts.
21:41Multiple, you know.
21:43There's a lot riding on this.
21:44So talk to me.
21:45These are going to be like a little extra decor.
21:48I want to have a more interactive display with the judges.
21:51So I'm making them some all-access VIP backstage passes.
21:56I love that.
21:57Is there a significant other in your life?
22:00Yeah.
22:00My boyfriend.
22:01Cool.
22:02I'm so excited.
22:03What's his name?
22:04His name's Andrew.
22:05Andrew.
22:06Uh-huh.
22:06We are both in the industry.
22:09I think it's good, though, because it helps us kind of understand each other.
22:12It's so much opportunity.
22:13It's, like, overwhelming.
22:15But in a good way.
22:17Andrew, your girlfriend is absolutely crushing here.
22:20I'm trying.
22:22Thanks, Tessie.
22:23Ten minutes left.
22:25Okay, let's start with this.
22:30Bonbons that came out beautifully.
22:33Final push.
22:34I'm making the nice roulette, cutting some little square, you know, red and black and green.
22:40And then I'm just going to place them all around, so to really make a realistic roulette.
22:46That is going to speed around with the little ball.
22:48So then I can even play it, you know.
22:55I look sick.
22:57Decorate, decorate, decorate.
23:02So as I'm placing my decoration on the display, I'm starting with the smaller elements in the front,
23:08and then I'm going to have the bigger components in the back.
23:11In this finale, we have four judges.
23:15Each judge can give 25 points.
23:17Each chef can be awarded up to 100 points.
23:22Whoever scores the highest, they get a check for $50,000.
23:26Only one of us is walking away with $50,000.
23:28What would you do with it?
23:29After this, I'm going to take a vacation.
23:31Yeah.
23:32I think you and me both.
23:33What are you going to do?
23:34I'd really like to try and buy a house.
23:36Nice.
23:37One minute left.
23:38My hands are sweating.
23:40I am just hoping that it's enough to pull me through to the top spot.
23:47I'm going to place some cotton candy on the tent roof.
23:51It kind of gives some higher movement to it.
23:55My hands are so shaking.
23:57It's very nerve-wracking.
23:58Ten seconds.
24:06Three, two, one.
24:08Time is up.
24:10Oh, no, no.
24:11It's so good.
24:12You got it.
24:12You did it.
24:13Oh, my God.
24:13It's so cute.
24:14That's it, chefs.
24:16Let's find out who will be leaving here with the UBC gold medal and 50 grand.
24:31Getting into judging is very stressful, you know, like, because this is the final.
24:36This judging is going to define if I am the winner or not.
24:42Wow, it's a lot of people.
24:46All right, Chef Clement, tell us about your theme.
24:48So the theme was Las Vegas.
24:50So for my small desserts, we have the ace card, and then the playing dice, and then for the cake,
24:58this is a nice roulette.
25:02So I wanted to give Dove the chance to win $50,000 tonight.
25:08Would you say red or black?
25:10Sherry is wearing this beautiful red jacket.
25:13I'm going to go with red.
25:13You're going to go with the red?
25:14All right.
25:17Number 11, black.
25:1911 is my number.
25:21Oh, 11 is your number?
25:21Yeah.
25:22You know, under, it's black.
25:23There's black and under.
25:24Sherry gets 50K.
25:25As soon as I saw it, I was like, clearly, this is Las Vegas.
25:29Right?
25:30Roulette, cards, dice, all this good stuff.
25:33I think you got some clean work here.
25:36I thought I was going to see a little more, something a little more theatrical, something a little more dramatic.
25:41But it really does look like a true table, like a gaming table.
25:46Your chocolate walk is commendable.
25:49Those cards are beautiful, but the details can be a little bit better.
25:54Some of the dots on the dice are, let's say, a little string of chocolates hang.
25:59All right.
26:00Are you all ready to taste?
26:02Absolutely.
26:03Okay, Clément, whenever you're ready.
26:11All right, judges, we're going to begin with the cake.
26:14So for the cake, I made a chocolate d'acquoise soaked with cherry syrup.
26:20Then we have a chocolate diplomat and then a cherry cremeux with a cherry jelly and then some amarena.
26:30This cake, I think, is absolutely delicious.
26:33The acid from the cherries just makes this whole thing bright and tart and almost puckery.
26:39Your cake is spot on.
26:41The chocolate cream is also very good.
26:44The flavors are impeccable.
26:45Thank you so much.
26:46All right, judges, we're going to move on now to the playing card.
26:51So the playing card, I made a champagne mousse with a strawberry jelly inside and then we have a raspberry
26:59straws in the bottom.
27:01I absolutely love this.
27:03I think champagne is a very light flavor, but when you pair it with the strawberry, it has this like
27:09romantic Vegas feel.
27:10I think this champagne strawberry situation might be the best thing you've made.
27:15Wow.
27:16Use the flavor of the champagne to bring out the flavors of your fruit and it's delicious.
27:22Okay, judges, we're now going to move on to the dice.
27:26So for the dice, I made piquet praline, then I made milk chocolate bourbon mousse, and then in the bottom
27:33we have a chocolate sable.
27:36I think that the dice was a magic act in that you really pushed the limit of the milk chocolate
27:43mousse.
27:43It was a cloud and it just disappeared.
27:46I loved everything about the dish, just a little less bake on the cookie.
27:50I got to tell you, man, past few weeks, just getting to watch you bake has been an absolute pleasure.
27:56You have made some delicious stuff.
27:58I think you've made all of us smile.
28:00Nice job, buddy.
28:01Well, Clément, thank you very much.
28:03Thank you. Thank you so much.
28:05Thank you so much, guys. It was a pleasure.
28:08I feel like I did pretty good.
28:09But now, you know, it's not just about me, it's about also how the other bakers do.
28:14I'm pretty sure it's going to be super tight.
28:20I feel definitely nervous. This is the most important of all the judging still now.
28:24I know I did the best I could with the time I had.
28:27Chefs.
28:29Florencia, welcome back.
28:31All right, tell us your theme.
28:33So I got a carnival.
28:36So I decided to make some fake pretzels.
28:39And then there is a candied apple.
28:42And the enchilade is going to be like a striped tent.
28:45And then there is some cotton candy on top.
28:48And then I made some extra treats, some popcorns, marshmallows.
28:55Florencia, this is a carnival.
28:57It's kind of a mess.
28:58Carnivals are a little messy.
29:00You've made a lot of extra stuff.
29:02There's a lot of beautiful things on here.
29:04I can't imagine that I'm not going to like any of it.
29:08Florencia, whenever you're ready, you can serve the judges.
29:16All right, we're going to start with the cake.
29:18On the base, there is a brownie soaked with some pineapple syrup.
29:23And then there is a spicy pineapple mousse, guava insert.
29:28And then there is some caramelized pineapple on top of it.
29:32The heat.
29:35Everything about this cake is kind of shocking.
29:39The temperature of the guava insert that you have in there,
29:42it is partially frozen.
29:44So it has almost like crystallized edges when I bite into it.
29:47And then you've got this pineapple cream that is also spicy.
29:51So you've got fire and ice here, basically.
29:53It's delicious.
29:54Thank you, chef.
29:55All right, Jacques.
29:56I love your flavors.
29:58I love the pineapple.
29:59I love the granite that you make.
30:01It's just a little bit too hot for me.
30:03I'm not crazy for heat into my dessert, but that's very personal.
30:07Got it. Thank you so much.
30:09All right, we're going to move on now to the pretzel.
30:10The pretzel is a milk chocolate flexible ganache
30:14and is coated with milk chocolate, some Maldon and pretzel bites.
30:21As it is, it's nice.
30:24You put so much effort into your entremet.
30:27There is so much detail, so much flavor that then makes your pretzel simple.
30:34It's not the flavor for Encio that we all know and love.
30:40We'll now move on to the candied apple.
30:42So the candied apple, starting from the bottom, there is a chocolate strousel.
30:47The apple itself is two parts.
30:49So the bottom part that is coated with chocolate is going to be apple compote with cinnamon, nutmeg, cloves and
30:56star anise.
30:57And then on the top, there is a very light green apple mousse.
31:03Florencia, this apple dessert was the star of your plate.
31:07It really was.
31:08It's got every element that makes a really good dessert.
31:12Thank you, chef.
31:12It's a good dessert.
31:13We have a lot of flavor.
31:15I like the mousse that you make with the apple.
31:17It's flavorful.
31:19Thank you, chef.
31:19I think this is a really beautiful dessert.
31:23Florencia, throughout this entire competition, it's really been an honor.
31:27Thank you so much.
31:28It's my honor.
31:28Thank you so much.
31:30Thank you, Florencia.
31:32Overall, I did what I could in the six hours.
31:36I'm at peace with what I did.
31:47I am feeling nervous.
31:49There's a lot on the line.
31:51I am hoping and praying that the judges really get that I'm trying to throw a rock and roll after
31:56party.
31:57Molly, welcome back.
31:59Hello, judges.
32:00Okay, so Molly, tell us your theme.
32:02My theme is rock and roll after party.
32:06So any good party needs an invitation.
32:09And you guys are the judges, so naturally you deserve a VIP pass.
32:13So I want to invite all of you to the VIP after party.
32:18So feel free to take one.
32:19Oh, this is amazing.
32:21I love this.
32:22How do you like it?
32:23It looks beautiful on you.
32:24All right, well, now that we've passed the velvet robe.
32:27Yes, come on to the party.
32:29At the very top, we have our blackout cake.
32:32The theme for this was, you know, the end of the party.
32:35If we blacked out, we probably need to come back to reality.
32:38Followed by our old-fashioned cigars.
32:41And then after all of that heavy stuff, you've got to finish off with something a little bit lighter.
32:45So I'm calling this the high-voltage bonbon.
32:48Duff.
32:50Reckless.
32:52That's all I wanted.
32:53This is reckless.
32:54No, it's actually really not.
32:55Look at the shine on all those chocolates there.
32:58I mean, it's just really bright.
33:00Got a microphone.
33:01I like those cigars.
33:03I think this is one of the coolest things.
33:06For as cutesy as this is, I think it's really, really smart.
33:10And it's super shiny and well-tempered.
33:13Wow, Molly.
33:14You've created a feast for the eyes.
33:16It's so much fun.
33:18It's so colorful.
33:19And to me, it's very Molly.
33:23Okay.
33:23Whenever you're ready.
33:33Love the color of your cake.
33:36Oh, I got the fist crack.
33:43Okay, Molly.
33:44We're going to begin with the blackout cake.
33:46It is a stout cake.
33:48So it has a little bit of stout beer inside of it.
33:51And then on top of that is a malt cremeaux.
33:54And then around that is a blonde chocolate and coffee mousse.
33:58And it's all sitting on top of an espresso milk crumb crunch.
34:03It is such a delight to go through all of these thick, dense,
34:08chewy, fluffy, moussey textures.
34:10And then you get to this hard shell on the bottom that crumbles and crunches.
34:16Great job.
34:16Blackout cake is meant to be deep, dark, delicious, and rich.
34:21So you nailed that.
34:23It's very unexpected to come with this beautifully light creams that go along with it.
34:28The one thing when you say stout.
34:30Yes.
34:32I'm not getting stout.
34:34Mm-hmm.
34:36Okay, Molly.
34:37We're going to move on now.
34:37So in front of you, you have the high-voltage bonbon.
34:41Starting at the top, you have some cookie crumb.
34:43And then it will be a jelly and then a yuzu ganache.
34:47And it's all inside of a 70% tempered shell.
34:50The color that you spray, we can see the shine of the chocolate.
34:55The tempering is perfect.
34:57Berry, yuzu, chocolates, those flavors go so well together.
35:01What you did is beautiful.
35:03It's a whirlwind of flavors.
35:06And that really strong, bitter chocolate comes through at the end.
35:10Very much enjoyed it.
35:11All right.
35:12Molly, what's up next?
35:13The last one is the old-fashioned cigar.
35:15You have a Sable cookie on the bottom.
35:17And then you have layers of orange, white chocolate caramel.
35:21You have a milk and dark chocolate mousse.
35:24I did half and half chocolate.
35:26And then there should be a little bit of cherry and bourbon jam in the middle.
35:32I like food I can play with.
35:35This thing is luscious.
35:37It's so soft and you really get the chocolate.
35:40And I can taste the old-fashioned, but it's not alcoholic.
35:43I don't feel like I just took a shot.
35:45It's really good.
35:46Oh, the texture's galore.
35:48Moussey, soft in the center.
35:50I love this crumbly bite on the bottom.
35:53I can taste all the elements and they stand out.
35:56Okay, one last thing before we leave.
36:00I think it's a little bit of a coincidence,
36:02but also not that this challenge was called the Mic Drop Challenge.
36:06Yeah!
36:09All right, Molly, for the final time, thank you so much.
36:13Thank you, guys.
36:13Thanks, Molly.
36:16I feel like, overall, I got a ton of positive feedback.
36:20Definitely got some negative things.
36:22So I'm just excited to see if it was enough to get through to the end.
36:32Today was my best day in the kitchen.
36:34Win or lose, I left it all out there, and I am really proud of everything that I have done.
36:40I'm pretty sure it's gonna be super tight, but I think I delivered a really nice product.
36:45So, you know, I feel pretty confident.
36:49It all comes down to this.
36:51I want it pretty bad.
36:53I really want that medal in my shop.
36:55You know, I really do.
36:59Chefs, when we first met, I told you the leaderboard would play an important part of your journey here.
37:04And you never stopped baking your hearts out.
37:08But today, it's finally the day that being number one matters the most.
37:14Clément, your dessert presentation had all the elements of a wild night in a Vegas casino.
37:20There was so much precision and skill in your overall design work.
37:25And you did a specially good job infusing and balancing alcohol in your desserts, which added to that Vegas feel.
37:35Florencia, your presentation embraced the colors and chaos of a real carnival.
37:40And your spicy pineapple guava tart was a fascinating combination of fire and ice.
37:49Molly, your rock and roll after party looks so much fun.
37:54Your desserts had so many diverse flavors, and you made them all work so well.
38:00What you've been able to accomplish in this final challenge in the very short amount of time that we gave
38:06you is nothing short of astonishing.
38:11All right. This is it.
38:14It's time to see your scores and find out the winner.
38:19For your skills at creating the overall decor for your dessert presentations, the judges awarded up to 10 points apiece.
38:27And here are the scores.
38:33I'm feeling very nervous because, of course, it's the suspense to see what happens.
38:41Molly, you got the top score.
38:44Followed by Clement and Florencia.
38:48For your master score, a score that was all about the flavors and the technical difficulty of your desserts, the
38:55judges awarded each of you up to 15 points.
38:58So all of you have a shot at winning this competition right now.
39:05Florencia, let's see your final score.
39:13Florencia, you received an additional 46 points, bringing your overall score total to 71 out of 100.
39:21Clément, your skill score was 28.
39:24You need 44 points or more in order to beat Florencia.
39:29Did you get it?
39:37Good job. Good job, Clément. Good job.
39:39I really brought everything in this competition, everything I had.
39:43And I think, you know, I deserve to be the ultimate baking championship winner.
39:49Thank you so much. Thank you.
39:51Even though I didn't win, just the fact to be in the finale, just the fact to be here in
39:56the first place, it just makes me very proud.
39:58Clément, you are now number one on the leaderboard. If that score holds, you'll be our winner.
40:08Molly, it now all comes down to your final score.
40:14You were given 35 points for your skills in this challenge.
40:18If you got 45 or more, you'll overtake Clément, and you'll become our champion.
40:27For the very last time, we go to the leaderboard.
40:33It would just be the most amazing feeling in the world if I could, if I could win this title
40:39and become the ultimate baking champion.
40:53Molly, congratulations 91 out of 100. You are the ultimate baking champion!
41:02I'm so happy for her. Yeah, for real. It was a great experience, and I would definitely do it again.
41:07Oh, my God.
41:10So deserve, Molly. So deserve.
41:13There you go.
41:13Molly, how do you feel?
41:15I'm shaking.
41:17I'm over the moon. Thank you guys so much. Really, it means so much.
41:21Let this be a lesson to future chefs.
41:26Reckless wins.
41:27That's it!
41:32Are you ready?
41:33Oh, this is really happening.
41:34This is happening.
41:37Oh, my God.
41:38Congratulations.
41:40You've earned it.
41:42Great job!
41:45This is unreal. I'm so excited, and, oh, my God, I'm so proud of myself.
41:52It has been a rollercoaster throughout all of these episodes, and I can't believe that I have this around my
41:59neck right now.
42:00Thank you so much.
42:02I love you.
42:03Thank you for that great job.
42:04Great job.
42:04Great job.
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