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Baking Championship Next Gen - Season 1 - Episode 03: A Trip to Remember
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00:00Oh, yeah.
00:01Last time.
00:02Yes.
00:02Ow.
00:03Ow, sorry.
00:03You almost whacked me.
00:04The top 10 teens dished up family favorite treats.
00:08This is fantastic!
00:12Jovi and Lenora took the top spot.
00:14It just seems like everyone else is doing so much better.
00:18And Nora and Olivia left us.
00:21Moments away.
00:22I love annoying you.
00:23Oh, children.
00:24Vacation memories inspire tasty desserts.
00:27Can I trouble you for a spot of tea?
00:29Yeah, British accent is really bad.
00:38We're front and center.
00:40I went to Jordan and I had stretchy ice cream.
00:45Stretchy ice cream?
00:46Like Taffy?
00:46Stretchy ice cream.
00:47Kind of like Taffy.
00:49No.
00:50Not more school.
00:52Delicious.
00:53Oh, come on.
00:53We're already educated.
00:55Okay, so I was in Belize, had the best Fry Jacks.
00:58What's a Fry Jack?
01:00It's a fry bread that they use as like a taco shell and you can put anything in it.
01:04Maybe it's a geography test.
01:05We're gonna fail that one.
01:07Mm-hmm.
01:07Sounds delicious.
01:08It is.
01:09It is.
01:09Hi there, bakers.
01:11Hi.
01:12Duff and I were just comparing some of the best bites we had while traveling.
01:18Oh.
01:19Ooh.
01:19I ate the most amazing stuffed churros in Mexico.
01:26Ooh.
01:27And I had delicious lamington cake way down here.
01:33In Australia.
01:35Down under.
01:36When I'm traveling and I eat some yummy local treats, later on the memory of that trip becomes
01:41more vivid.
01:43Because now that place is linked with a flavor.
01:45And that makes the experience so much richer.
01:49Yes, it does.
01:49So, today, Cartier and I want you to create a sweet treat inspired by one of your most memorable
01:59getaways.
02:00Ooh!
02:03We've been to India a lot.
02:05The street food.
02:07Yeah, the street food is delicious.
02:09Yeah, me.
02:10Indian street food.
02:12Ooh.
02:13All right.
02:13We are giving you two and a half hours to take us on a culinary adventure.
02:19And when it's over, eight teams will continue on this journey.
02:24While one team will sail off into the sunset.
02:28Bon voyage.
02:32And your time starts...
02:35Now!
02:41I don't lift weights, but this is close to it.
02:46Ouch.
02:47We're not gonna talk about that ever again.
02:49It's not like the camera's on you.
02:50Never.
02:51You okay?
02:52Yup.
02:55I'm...
02:55Good.
02:58Okay, got a plan.
03:00The challenge today is to make, um, your, like, trip inspired dessert.
03:06Okay.
03:06And so...
03:07Yeah.
03:08Now just pull some.
03:09Yeah.
03:10Um, and so we are going to make a cheesecake with a speculous crust decorated with mango
03:17flowers and fresh fruit.
03:20We were in Tampa, Florida to go to, like, the beach.
03:23And then we drove to Orlando to go to theme parks.
03:26My dad would go over to the hotel right next door.
03:29They had really good desserts.
03:31And so one night he came back to holding my mom a slice of cheesecake.
03:35It was, like, one of our favorite trips.
03:37So we decided to go with the cheesecake.
03:39Every night we would sneak over to the fancy hotel's pool because it was a lot better.
03:44We didn't have a key card to get in.
03:45So dad would literally push me over the fence to open up the door into the pool.
03:51Don't tell anybody that we do that, but...
03:54Now we're going to press this into the bottom of the pan.
03:58And then we'll start on the filling.
04:02Whoa.
04:03We've only made a classic cheesecake.
04:06We've only made a classic cheesecake, and I thought it was pretty good.
04:10So we decided to go with that.
04:12This doesn't look right.
04:14Macy and Emmett's cheesecake batter is lumpier than my head.
04:19Oh, no.
04:20So that means that cream cheese wasn't room tip.
04:23They got to fix that.
04:24We're going to have to, like, get it through a save because we don't want lumpy cheesecake.
04:27There's a lot of pressure riding on this cheesecake because we haven't been absolutely on the bottom or absolutely on
04:36the top.
04:36We've just kind of been, like, riding in the middle.
04:38And so I want to kind of keep it that or hopefully be on top one day.
04:43Do you guys have dark brown sugar?
04:45No.
04:46Okay.
04:46Sorry.
04:47Okay, I'm sticking this in the oven.
04:49This is going to make the yummy and stuffed tummy and carnivores.
04:55That looks like dough.
04:56If only we had this for our pie.
04:58Yeah.
04:59For our dessert, we're making s'mores, empanadas filled with graham crackers, chocolate, and marshmallows.
05:05We'll serve our empanada with caramel sauce.
05:07And to decorate, we'll add Coding Chocolate Mountains.
05:09Because when we went to Arizona, there was, like, a really good empanada place that we always went to.
05:13We go to Sedona on winter break a lot because it's nicer there than Philadelphia.
05:18We like to hike.
05:19We, like, swim a lot there.
05:21And we have this dessert empanada in Sedona.
05:24It's influencing what we're going to do today.
05:26Use this.
05:28Oh.
05:28You just rolled over my finger.
05:30Did I actually?
05:31Yeah, you did.
05:32My bad.
05:32I'm okay.
05:34We don't need to call for a medic.
05:36We've made savory empanadas before, but we've never made sweet ones.
05:40So this will be a little bit interesting, but, like, at least we know, like, how to fold it and
05:44stuff.
05:45Okay.
05:45Get the piping bag.
05:46Start piping this in.
05:48I'm head baker.
05:48You don't tell me what to do.
05:50Yeah, I'm older.
05:51Womp womp.
05:52Before we put the empanadas in the oven, we brush them with egg wash.
05:55Maybe a little more.
05:56A little bit more.
05:59Cameron, stop.
06:00I love annoying you.
06:01I'm so good at it.
06:03I love annoying Abby, too.
06:05It's fun, right?
06:06It is.
06:07What did you say?
06:08The dynamic between big sister, little brother, was, like, probably the most stereotypical relationship.
06:15I'm really bossy.
06:17Make sure they're small, because they need to go on top.
06:19He tries to not listen, but it doesn't really work.
06:23He acts like he doesn't want me to boss him around, but when I'm not bossing him around, then he's
06:27just kind of lost.
06:29I don't know what a marble fondant.
06:31Do you agree, Kenneth?
06:33I do.
06:34I agree and understand.
06:37Abigail and Kenneth.
06:39Hello.
06:40What are you making?
06:40We are making a cherry tart inspired by the cherry blossoms in Washington, D.C.
06:45We don't really travel a lot.
06:47Everything we do revolves around the farm, but I was there with the eighth grade.
06:52There were a lot of statues, a lot of monuments.
06:54Right.
06:55And we were kind of there at the end of cherry blossom season.
06:57So you're making, like, a tart shell?
06:59Yep, that's in the oven.
07:00It's going to have a cherry diplomat cream in it.
07:03So I'll be making a cherry pastry cream and then a cherry whipped cream and folding them together.
07:08And then he's making fondant cherry blossoms.
07:11Hey, Kenneth, is Abigail letting you do stuff now?
07:14Yeah, I guess so.
07:15He's like, I'm not allowed to talk.
07:16I have to keep working.
07:18I want to keep working.
07:19Abigail doesn't let me talk.
07:20Kenneth is in charge of the fondant flowers for decor because he loves doing the fondant,
07:26and it keeps his hands busy.
07:29Abigail, you would be an incredible executive chef.
07:31Oh, thank you.
07:32I feel like you would run that kitchen with an iron fist.
07:35Probably.
07:36So if you're just, like, standing around talking to me, that's not a great use of your time, is it?
07:40Yeah, it's really not.
07:43I feel like you meant that.
07:45Maybe.
07:48I am a carrot ninja.
07:50Harper!
07:50Harper, look at me.
07:51I am a carrot ninja.
07:55Look at Holly.
07:56Peel that carrot over there.
07:57She's going.
07:58This is probably the fastest I've ever peeled a carrot.
08:02I've been all around the world.
08:04Yeah.
08:05I think we've been to, like, 15-ish countries.
08:08Including Vatican City and Monaco.
08:10Yeah.
08:10And so since we've traveled a lot of places, like, there's an endless amount of things we could make.
08:15So we decided to make a carrot cake with cream cheese frosting because it reminds us of an overnight that
08:20we spent in London.
08:22Can I say something?
08:24Is it related to the question?
08:26Yeah, yes.
08:26I'm continuing to answer.
08:28Okay.
08:28My parents were like, our parenting hours are six to...
08:34Whatever.
08:35Seven.
08:35And right now it is eight o'clock, so our parenting hours are done.
08:38Eat whatever sweets you want.
08:41Like, we just went to so many bakeries.
08:43And there's really good everything food in London.
08:45But there was something about, like, the carrot cake that was different from everything we've eaten that, like, I just
08:49remembered.
08:50And so we make this because it's, like, the most delicious cake we make.
08:54You should get it in the oven.
08:55Yes.
08:56The hardest part is going to be decorating our cake because we're going to decorate it with either the British
09:01flag or our telephone booth.
09:03We haven't decided because they both seem really hard to have pipe on top of the cake.
09:07Uh-oh, it's your telephone booth.
09:09Yeah, because I think we can just, like, pipe a rectangle and do the edge and then do the lines
09:13across and right.
09:14Top of it.
09:15There we go.
09:16These can go.
09:17And the oven.
09:19Two hours left in this challenge.
09:20Will your travel desserts inspire us?
09:24I forgot to put the blade back in.
09:26That's stupid.
09:27It is.
09:28Quite.
09:29So, we are making a galette de voie, which my pronunciation is special.
09:35It's a French king cake, which is a puff pastry tart filled with frangipane, and we're going to decorate with
09:41a little wafer paper crumb.
09:43We are making a French king cake because it's a dessert we had with our cousins when we went to
09:49visit them in Paris, and it was a really good dessert, so we decided to make it.
09:52Currently, I'm working on frangipane, which is the filling.
09:57More flour because it's still not as thick as I would like it to be.
10:02We are going to use a pre-made puff pastry because to make actual puff pastry, it would take too
10:08long than the time we have.
10:09Get that on the tray.
10:12Don't lift it.
10:14Take it on something.
10:15Flip it.
10:16Make sure it stays the same size that is of importance.
10:20Get it over there without ripping it, please.
10:22There's a bit more pressure than usual on us because we won last week, so there's a bit more expectation
10:28from the judges for us to do well.
10:32No.
10:33What?
10:33It's sticky.
10:36It's not coming off.
10:38Why is it not coming off?
10:39It's just not coming off.
10:40I told you to spray something and you didn't.
10:45I did that so bad.
10:47What are you doing?
10:48I don't know.
10:51I forgot to put something to help the puff pastry not stick to the cutting board, so it started getting
10:57out of shape and I had to get a new one.
10:59The trick is you've got to work very fast, so I'm going to give you this one.
11:03This one's going to go back in the fridge for a minute before we need it.
11:06Okay?
11:06Okay.
11:06Fast, fast, fast, fast, fast.
11:11Okay, measure it out.
11:12Cut it out.
11:15Once you've got it done, here.
11:21Okay.
11:22Much better, Lenore.
11:23Good job.
11:25So now it's on the thing, you can just...
11:27Yep, okay.
11:28I'll start piping it.
11:29How's it going?
11:29That looks like a tortilla.
11:31How's it going?
11:33Okay.
11:34Now we have the puff pastry cut.
11:35I'm going to pipe on the frange pan into the middle.
11:39Then we'll put on the top and then do the little design.
11:44There's plenty of different designs you can do on top of the galette, but we chose spiral
11:48because we had a spiral one with our cousins.
11:50And also it's, in my opinion, the most elegant and pretty looking.
11:54And it should be good to go in the oven.
11:56Ninety minutes left.
11:58Vacation-inspired desserts.
12:00You're not just bakers today, you are travel agents.
12:04My favorite place we've traveled to is probably Hawaii.
12:07We went for our parents' anniversary.
12:09I was like three and she was like six.
12:11So even though I don't really remember being in Hawaii, I still love Hawaiian flavors.
12:15We're making glares full of passion fruit, pastry cream, and a coconut ganache on top
12:21with different Hawaii themed decorations.
12:23Our glares are in the oven and we're working on our pastry cream.
12:26The judges told us that we have to work on balancing out our flavors.
12:29This is so incredibly sour.
12:31I think we're still going to need more sugar.
12:33We're going to use passion fruit puree in our pastry cream.
12:36And so I make a cornstarch slurry to kind of thicken up the passion fruit a little bit.
12:40And then we add our passion fruit into our pastry cream.
12:44It's coming together.
12:45Yay!
12:46Can I get one of you to taste test our pastry cream?
12:48Pastry cream?
12:48Okay.
12:49Yes, you can tell me the flavor you think it is.
12:51Passion fruit?
12:51Yeah.
12:52No, it's good.
12:53I like it.
12:54It's definitely like tart and sweet.
12:55Yeah, I like that.
12:56Leah and Kira definitely are a competition because they do really good decorating and they're
13:00really good bakers.
13:01Is it too sweet, too tart?
13:03It's good.
13:04Kira and Leah, they're really good competition.
13:07Okay, thank you.
13:08You're welcome.
13:10Last week we were in the bottom.
13:11So this week we have to make a comeback.
13:16Okay.
13:16I feel like a grandma when I do this, like, or like a lion, they're like, hi-yah.
13:24Just like, hello.
13:26Do I smell celery?
13:27No.
13:27No.
13:28Are you sure?
13:29Yes, I'm sure.
13:30It's supposed to be chai.
13:31Chai.
13:32Okay, tell me about the trip that inspired your dessert.
13:35We are doing macarons because we went to France.
13:38And we wanted to have some Indian flavors because we're Indian, and we've been to India five
13:42or six times.
13:43So today we are making a macaron with a chai spice, white chocolate ganache, and a pistachio
13:50laddu filling.
13:52Okay, so for those who don't know what laddu is...
13:55A laddu is a pistachio coconut cookie that you roll into a ball, and it's really, really
14:02good.
14:02So you're going to stuff a cookie with a cookie?
14:05Yeah.
14:05I am so glad you guys are making a laddu.
14:08Talking about macarons, are they all different sizes?
14:11They need to make sure that they're all equal so we get perfectly equal cookies.
14:15Right.
14:16Consistency.
14:17That's a big part of it.
14:18Consistency is key.
14:19Consistency, chef.
14:20So they all got to be the exact same size.
14:23What is that?
14:23That's not what that's supposed to look like.
14:25You don't want that, right?
14:26Yeah.
14:26Get your offset.
14:28Clean those up.
14:29Okay.
14:29Good luck.
14:30I'm really excited about laddu.
14:34Yep, these are good.
14:35I put it in the speed rack to fry for 40 minutes.
14:39Okay, 40 minutes.
14:40Start.
14:45Melody, what are you doing?
14:46I don't know.
14:47Why do you melt powdered sugar?
14:50Our cake is in the oven, and then she's almost done with the buttercream.
14:54There's still butter ass haven't been incorporated.
15:00It got in my eye.
15:01Got in yourself.
15:03Sorry.
15:04It's in my eye.
15:07Uh...
15:08Melody.
15:10Me and Melody, we both play club volleyball.
15:14And...
15:15Melody, you can't do things that, like, get my attention.
15:18Like this.
15:18Oh, okay.
15:19I'm, like, that type of person.
15:22Okay.
15:22Three, two, one.
15:23Restart.
15:23We both play club volleyball.
15:25So we picked Florida because we traveled there for volleyball tournaments.
15:29And every day after our volleyball tournament, we would go to the pool.
15:33Since, like, the pool, you wear flip-flops, we are making a yellow cake with strawberry frosting.
15:41And it's going to be decorated like a flip-flop.
15:45We're going to use licorice to make the little thong.
15:49And coating chocolate starfish because we want to give it tropical vibes.
15:53Leila and Melody are making cakes that look like flip-flops.
15:58Oh, how cute!
16:01Do you want to try a cupcake?
16:03Do you have to wait, boy?
16:05For our dessert, we are making a mango cupcake with a jalapeno simple syrup,
16:10a blue mango lime buttercream.
16:13And to decorate, we'll add a beach ball and vanilla cookie crumbs.
16:16It's inspired by our trip to Florida.
16:18We love going to Florida.
16:20We get to swim a lot.
16:21I really like swimming.
16:22And Florida have a lot of theme parks and rides, and I am a big theme park guy.
16:27And one time, when we went to Florida, we had a mango jalapeno ice cream.
16:31So I thought that, like, I could make this into, like, a cupcake and bring out the same flavors.
16:36I've never baked with jalapeno before, so I'm going to try to stay safe and do simple syrup just to
16:41make sure that it's not too spicy.
16:44You know what's amazing?
16:45Mm-hmm.
16:45We have nine desserts.
16:48All completely different.
16:49Nobody's making the same thing.
16:51All right.
16:52Baking champ next-gen.
16:54Look at these little kids showing up.
16:58Okay, let's talk about your pronunciation, huh.
17:01Galette de Roi.
17:02Now take away the .
17:03Galette de Roi.
17:05Good.
17:06Oh, I took those hours.
17:08I'm excited.
17:11A cheesecake is done baking, and it looks great.
17:14So now, let's gather up fruit for our decorations.
17:18We're going to decorate our cheesecake with fresh fruit flowers.
17:21Because when I think Florida, I think summer, because it's normally very warm.
17:25And there's a lot of flowers in the center.
17:27And we'll cut these and make, like, the roses with them.
17:29So my mom taught us, like, to make these mango flowers.
17:34And so we got a mango and, like, cut it up.
17:36And she taught us how to, like, fold them in.
17:38And they turned out really good.
17:40Macy and Emmett, hello.
17:42Hi.
17:43You're getting into your decorating bag, really showing us what you have.
17:46Yes.
17:46Okay, now, are you just going to put that fresh fruit on top?
17:49I think we're just going to go with fresh fruit.
17:51Fresh fruit.
17:51My advice to you all, anytime you're working with fresh fruit,
17:55go grab some apricot jam.
17:57And melt it down just a little bit.
17:59Grab a pastry brush and brush it on top.
18:01It's an instant glaze.
18:03It's going to give it a whole different look.
18:04And it gives it a really great flavor, okay?
18:06Okay.
18:07Okay, thank you for the advice.
18:08You're welcome.
18:09Bye, Miss Brown.
18:10Bye.
18:11Okay.
18:11That's a good idea.
18:13We're going to go grab some apricot jam.
18:15Let's do it.
18:1645 minutes left.
18:19We don't have enough time.
18:20We need to get these in the molds.
18:22We're making Coding Chocolate Mountains to represent Sedona
18:25because we always, like, hike the mountains when we're there.
18:28The best part is when you get to the top and you go,
18:30I'm on top of the world!
18:33Yeah.
18:34Abby, if you look at them, they're not going to work.
18:37Cameron, some of them are, like, exploding.
18:39What?
18:39Yeah.
18:41When we take the empanadas out of the oven,
18:43we realize the marshmallows seeped through.
18:46That's not good.
18:47Um, we just had to go with it at that point.
18:51We need to start the caramel sauce.
18:53We wanted to make a caramel sauce
18:55because we thought it would go good with the s'mores.
18:57And also, just in case they're really dry on the inside,
19:00we're going to need it.
19:01So, get your cup of sugar, put it in.
19:04Whoop!
19:05Holy!
19:07Something smells like it's burning.
19:08Is something burning?
19:10Oh, gosh.
19:11Oh, boy.
19:12Oh, Abby just burnt the sugar for the caramel.
19:15That's what I smell.
19:15Oh, gosh.
19:16Thor's sugar.
19:17I think it burnt a little bit.
19:19You think it burnt?
19:23That's not good.
19:25Um, we put the heat on, like, really high on accident,
19:27and it kind of, um, burnt a lot.
19:30So, now we're restarting.
19:33What are you restarting?
19:34The caramel sauce kind of, like...
19:36Oh!
19:37That happened, uh, right on all over my mom's brand-new stove.
19:41Oh!
19:41One time, making caramels.
19:43Great.
19:43So, yeah.
19:44That was a fun day.
19:45On the stove, it said P.
19:48We thought that meant preheating.
19:50Little did we know it meant power boil.
19:52So, the entire thing sure went...
19:5630 minutes left.
19:57Only 30 minutes left in the bake.
19:59Oh!
20:00You're making vacation or travel-inspired desserts.
20:05Whisk us away.
20:06Dang it.
20:07The macarons aren't baked yet.
20:09It's important for the macarons to dry and form a skin
20:12before I bake it so I have a good, crunchy outside.
20:14They look pretty good.
20:15Two minutes.
20:16Put the macarons in the oven.
20:17Who cares about two more minutes?
20:18Okay, okay, okay.
20:19Let's grab a second hand.
20:21It makes for 12 to 15 minutes.
20:23What are you guys making?
20:25Um, currently we're working on making a paper crown.
20:28While the Colette is cooking, we got wafer paper and edible markers to make a crown since it's king cake.
20:36Joby, do you like the air glitter?
20:37I love the air glitter but I gotta focus.
20:40I'm just so scared that for some reason it's not gonna be fully cooked.
20:43Joby and Lenore really need to let that bake through.
20:46I'm gonna put it back in because the bottom is not fully cooked yet.
20:50We covered the top with tin foil because we liked where the top was but needed the bottom to cook
20:55more so we put it back in like that.
20:57Please be good.
20:5920 minutes.
21:02Do you want me to be your cheerleader?
21:04Go, I forgot.
21:05Go, I forgot.
21:07I was really worried about having enough time to pipe our telephone booth because I had never done that before.
21:12I had never really free-handed piped something.
21:14Is this looking good?
21:15Yes.
21:16Very good.
21:17I like it a lot.
21:18I made a telephone booth on top of a cake.
21:20Wow, I never thought I'd do that.
21:23Preposterous.
21:25Back fit.
21:27Do they all look good, Kira?
21:28Yeah.
21:28Yeah, these are pretty good.
21:29We use a eclair tailing tip.
21:32I don't know what the technical name for it is, but it's like helpful to like job the eclair.
21:37Next.
21:37To make a coconut ganache, I'm gonna combine heavy cream, white chocolate, and coconut extract.
21:43And then I've dunked it in the ganache and put it in our twister coconut for added flavor and texture.
21:48We just gotta get these done.
21:49Okay.
21:50I'm telling you, these macarons are definitely getting us to the next round.
21:53You wanna start plating?
21:55No, we can't because the macarons are still in the oven.
21:57I think actually three more minutes.
21:59Do they look raw?
22:00No, they're good.
22:02Abby, there's like 15 minutes left.
22:05We're kind of behind.
22:06No, we're not.
22:07Okay.
22:08Once my pastry cream has chilled, we fold in the cherry whipped cream, and I put my diplomat cream in
22:15the tart.
22:16Decorating comes next.
22:17Kenneth, melt the semi-sweet chocolate chips.
22:21I melt chocolate chips with a little bit of coconut oil.
22:27That was a bad idea.
22:29What do I do?
22:30There's funnels.
22:31Oh, children.
22:33Then Abby will pipe that out.
22:36Yeah.
22:37Perfect.
22:39I'm gonna get them out.
22:41Gosh.
22:41What happened?
22:42We're like running behind on time now.
22:44Dang it.
22:45No.
22:46They're kind of breaking when I'm trying to get them off the pan.
22:50No, no, no, no, no, no, no.
22:51Are they raw?
22:52As for peeling off our macaron shows, I'm getting worried.
22:55These are really, really soft.
23:02Oh, my God.
23:04Why don't we choose to do macarons?
23:06Ten minutes left, bakers.
23:09How do you make those little beach balls?
23:10Just make a normal ball, and then decorate it with, like, glitter wines.
23:14Okay.
23:15What was the one?
23:16The bottle cap?
23:16B.
23:17Oh.
23:17Seven bottle pop.
23:19Two bottle pop.
23:21Two bottle pop.
23:21Four bottle pop.
23:22One bottle pop.
23:23Two bottle pop.
23:24One bottle pop.
23:26One bottle pop.
23:28You're on.
23:28Sorry.
23:29Now we're just going to put the decorations that we have on it.
23:32Let's hurry up, please.
23:34I just want to win.
23:36Please, please, please, please, please.
23:38Hey, what do we think?
23:40Yeah, I think it's good.
23:41Five minutes.
23:43That's caramel sauce.
23:44This is apricot jam, and it melted it in the microwave for, like, five seconds.
23:48We have to finish these.
23:51We got really under the wire, and the last five minutes we start plating.
23:55There's a little filling.
23:57Another pad on top.
24:01Okay, you're good.
24:02You're good.
24:02Lenore.
24:04Sorry.
24:04Three minutes left.
24:06Cameron, keep going.
24:07We don't have anything done.
24:08Got it.
24:09Okay.
24:09How are we doing it?
24:10Like, stack it.
24:11Gotta hurry this up.
24:13What do you think?
24:14Beautiful.
24:15I'm worried it's gonna sink, but it shouldn't.
24:18One minute.
24:18Good.
24:19Kira.
24:20Hawaiian?
24:20Islands?
24:21Beautiful.
24:22Would Kate Middleton approve?
24:24Yes.
24:26Wait, Lila.
24:27I just want to finish.
24:28Hurry!
24:29Okay, here's that one.
24:30Okay, we just need one more.
24:32We'll be done.
24:3330 seconds.
24:34Last minute details.
24:35Go, go, go, go.
24:45That's it, bakers.
24:47Your time is up.
24:49It might be a little dry.
24:51Very dry.
24:51But that's why we have the caramel sauce.
24:53Macarons.
24:54I didn't think you guys would get those done in time.
24:57Well, but wow.
24:59Yeah.
25:01Travel-inspired desserts.
25:03Well then, book a one-way ticket to right here.
25:06Bye.
25:08Harper and Holland.
25:10Oh, hello.
25:11Could I travel you for a spot of tea?
25:15Your British accent is really bad.
25:17Holland, you're so weird.
25:20Oh, my gosh.
25:23Oh, kids.
25:25Okay.
25:26What destination inspired your dessert?
25:29London.
25:30We went to, like, every single bakery we saw,
25:32and we had this delicious carrot cake,
25:35and so that's what we made for you.
25:37Carrot cake is definitely not something I think of as British.
25:41No, neither do I.
25:41But it was so good.
25:43So, Holland, tell me about the decorating.
25:45We were in between making a unique jack
25:47and a telephone booth,
25:49and we decided that a unique jack was gonna be really hard,
25:52and so we decided to do the telephone booth.
25:56It's a union jack.
26:01A unique jack is one of a kind.
26:03Mm-hmm.
26:04Really good.
26:05I could absolutely tell what it was.
26:07I was like, that is a British phone booth.
26:09I like your piping on top here.
26:13Now, the sides are a little messy.
26:15It looks more like a crumb coat than a final coat.
26:17Yeah, I know what you mean.
26:18The traditional carrot cake of London.
26:24There's no raisins in here.
26:25No raisins in here.
26:26No, there are not.
26:28I hate raisins. No, no.
26:29So, like...
26:29You don't like raisins?
26:31No!
26:32They're, like, weird and mushy and bad.
26:34How is this carrot cake gonna taste without any raisins?
26:37Let's see.
26:43Well, girls, you have made me a believer.
26:46Yay!
26:46This carrot cake is delicious.
26:49You could have toasted those nuts and put some raisins in there.
26:53No!
26:54Yes!
26:54You're ruining my carrot cake.
26:56It's a thing.
26:57I get it.
26:57I get it.
27:00Bye!
27:03Abby and Cameron.
27:04Going into judging, we are spooked a little.
27:07Because our marshmallow filling seeped into the dough.
27:11That could be a bit of a problem.
27:13Yeah.
27:14What travel-inspired dessert did you make?
27:17We go to Sedona, Arizona a lot.
27:19And whenever we're there, we always get really good empanadas.
27:21So, today we made s'mores empanadas with caramel sauce.
27:25These empanadas look really delicious.
27:27Oh, um...
27:28Just a heads up.
27:30Whatever.
27:31Why do I need a heads up?
27:33The filling is a little dry.
27:37That's what the caramel sauce is for.
27:38Don't throw your own self under the bus.
27:40We might say that it's great and gooey.
27:43Who knows?
27:43But we'll find out.
27:50Uh-oh.
27:58I think you need some more.
28:01Because your marshmallows have become one with the universe.
28:05Yeah.
28:06Marshmallows don't do too good in the oven.
28:12Mmm.
28:12I get the marshmallow flavor because they just sort of melted into your dough.
28:16Next time, make marshmallow cream.
28:19Something.
28:20Squirt it in there.
28:20Pump it in there.
28:21Yeah.
28:22All right. Yeah.
28:22But these little bonbons are delicious.
28:25These are great.
28:26Thank you, guys.
28:28It was not bad considering, like, we did not expect a lot of good things.
28:33Oh.
28:34That's good.
28:36Macy and Emmett, what destination inspired this beautiful dessert?
28:41Florida.
28:41Florida.
28:42So we made a traditional cheesecake with a cookie crust.
28:47And to decorate, we did fruit flowers and an apricot jam glaze.
28:52Now, how does that say Florida?
28:55It's a long story.
28:57Let's hear it.
28:58While we were down in Orlando, we were staying at a hotel right next to, like, a fancy hotel.
29:04And so my dad would go and sneak over there every night and bring back our mom desserts and him
29:10desserts.
29:10And one night just dumping rain.
29:15He came back.
29:16My mom opens the door.
29:17He's just standing there dripping wet with a perfect cheesecake.
29:21And so we decided to go with that.
29:23Shout out to dad.
29:24Happy wife.
29:25Happy life.
29:26Yeah.
29:27Lovely cheesecake.
29:29Your little flower is beautiful.
29:31Really good looking cheesecake.
29:34And I love that story.
29:35I like when dads are taking one for the team.
29:38You know?
29:39It's what we do.
29:45I think there's a problem.
29:47Yeah.
29:49The problem is that this cheesecake is better than my last cheesecake.
29:54This is delicious.
29:56Gotcha!
29:57Don't scare me like that.
29:58Oh my gosh.
30:00This is a delicious cheesecake.
30:02It is creamy and you got a really nice crunch with your crust.
30:06It's tangy.
30:08It's not overly sweet.
30:09And the apricot glaze sails the deal.
30:12This was fantastic, you two.
30:14Chef's kiss.
30:16I mean, whatever she tells me to do, I'm there to do it.
30:19Nice.
30:20That's right, Emmett.
30:22Look at these two showing up.
30:24I mean, welcome to the competition, Macy and Emmett.
30:27Oh, it was so good.
30:30It was perfect.
30:32They didn't give us any bad things.
30:36All right, Abigail and Kenneth.
30:38So we made a cherry tart with cherry diplomat cream.
30:42And for decorations, I spent a while taking pink fondant and marbling it with white and then cutting out flower
30:49petals.
30:50The way that you've cut these flowers out, the way that you've marbled the color is so beautiful.
30:56It really tells a story.
30:59But it's really unfortunate that the fondant is kind of leaking a little bit.
31:03I would have probably done chocolate.
31:05Okay.
31:05Let's taste it.
31:12The crust is fantastic.
31:13You get cherry flavor in there, I just think it needs another element.
31:16A compote.
31:18A gelée.
31:19Something.
31:19Should have filled it in with cherries.
31:21I think Cartier is right.
31:22I'm just getting like a cookie that I've dipped in some whipped cream.
31:25It just needs another thing to make this exciting.
31:29Okay.
31:29Thank you so much.
31:32I will say with the flavor, I know I could have done better.
31:35If we make it past here, then my goal is to get redemption on this cherry chart.
31:40All right.
31:41Layla and Melody.
31:42What's flip-flopping?
31:44What's flip-flopping?
31:45Yes.
31:46You could have waited to say that, right?
31:47Whenever we go to Orlando, we usually go to the pool.
31:51So we got inspired to do a flip-flop cake.
31:53It's vanilla cake and strawberry frosting because we ate strawberries at the pool.
31:59Using the licorice as the thong part of the sandal is so cute.
32:04The fact that the sides of the cake are different than the top of the cake really sells the idea.
32:10Time to taste.
32:16Strawberry frosting.
32:17Vanilla cake.
32:18That's what we have here.
32:20It's just cake that vaguely tastes like strawberries.
32:23There's nothing wrong with it, but you got to make it a little more exciting.
32:27Okay.
32:28You know what I mean?
32:29Yes.
32:29I think we have decoration down, but I think we still need to work on its texture and the taste.
32:36Now entering the studio, Jovi and Lenore.
32:42And the crowd goes wild.
32:45Jovi and Lenore, what have you made for us?
32:48Our destination is Paris, and we have made a galette de roi.
32:54It is a French king cake.
32:56It is puff pastry and frangipan.
32:59This just looks so inviting.
33:02It really looks like something an adult made.
33:05I could see this in a Parisian bakery in the window on display.
33:11All right.
33:12Here we go.
33:13Look how full it is.
33:21It's a little cakey.
33:22French japan should be a little wetter.
33:23And then some of your puff pastry is a little raw.
33:26I shouldn't really be able to roll it up.
33:28Yeah, some technical difficulties.
33:31Dang it.
33:31I want to say a little bit more time in the oven, but any more time in the oven, I
33:34think
33:34it would have really dried out your French japan more than it kind of is.
33:38It's one of those things that you've got to do it a few times to make sure that you're
33:41baking the outside all the way, but not over baking the inside.
33:45In my opinion, we're not going to win, but I feel like it's not bad enough to get us to
33:51lose.
33:52But in my opinion, we didn't think last week's bake was good enough to win.
33:55So just putting it in perspective that we have no clue where we stand at any time.
34:01All right.
34:02Genesis and Akbar.
34:03This travel-inspired dessert is from our trip to Florida.
34:07We had a mango jalapeno ice cream there.
34:10So our cupcake is mango.
34:13And then we did a jalapeno simple syrup on the cupcake with mango lime frosting.
34:19Wow.
34:19I think the decoration is really nice.
34:22I knew right away I was at the beach.
34:24I hope I can taste that jalapeno.
34:28My mouth is going to be completely blue after this.
34:33I'm definitely getting the mango and the frosting.
34:35Definitely getting the lime in there.
34:38Unfortunately, zero jalapeno.
34:41It just didn't translate into the cupcake.
34:43Okay.
34:44Your sponge is beautiful again, but we're in the second challenge of the competition.
34:48I know you can make a really great sponge.
34:50Show us something a little different, okay?
34:52Mm-hmm.
34:53All right.
34:54Genesis and Akbar, thanks.
34:55All right, bye.
34:56Bye.
34:56Bye, guys.
34:57Me and Akbar are really proud of what we made.
34:59We did have some criticism on our flavors, but they did say that we had a really good sponge,
35:05so I was really glad about that.
35:08All right.
35:10Tambia and Kavya.
35:11Your tongue is blue.
35:14Blame Genesis and Akbar for the blue frosting they made us eat.
35:17I knew it.
35:18I'm going to keep my mouth shut.
35:22Tell us what you made.
35:23So today we made a macaron with a ledger filling and a chai-spiced white chocolate whipped ganache.
35:30For decoration, we put ganache and the ladou on the side.
35:34This macaron is inspired by our trip to France.
35:37We went to the top of the Eiffel Tower and we had some macarons.
35:40And ate macarons.
35:41Her favorite food is macarons.
35:43I could tell.
35:45And then the ladou is inspired by one of our favorite trips to go on, India.
35:50All right.
35:50We're digging in.
35:52We're digging in.
35:57Uh-oh.
35:59Uh-oh.
36:00What happened?
36:01What happened?
36:01Our macaron shells are underbaked.
36:04Dang, we might be on the bottom too.
36:08Ah, man.
36:11Yeah.
36:12Yeah.
36:12Yeah, macarons should be crunchy on the outside.
36:15Yeah.
36:15See that?
36:17Like this is wet.
36:18I'm so sorry, guys.
36:20Not only was it underbaked, but also your ganache is like hard, right?
36:24It breaks.
36:25The only thing that's soft and gooey in here is the one thing you don't want soft and gooey,
36:29and that's the cookie.
36:30The last challenge we talked about, your sponge needed some more time in the oven.
36:35And now we have a macaron shell that also needed more time.
36:39You've got to bake your desserts all the way through.
36:42Yeah.
36:42Yeah.
36:43I really enjoy your laddu a lot.
36:45I make a lot of laddu, and when I make mine, this is exactly what they feel like.
36:49This is actually your recipe.
36:50This is my recipe?
36:52Yeah!
36:53Yay!
36:54That's amazing.
36:55I was like eating this.
36:56I was like, wow, it tastes like mine.
36:57It is.
36:58It's amazing.
36:59That's funny.
37:00Ladies, thank you so much.
37:02Bye.
37:03Bye.
37:03Bye.
37:04Not a great macaron, but this laddu is delicious.
37:13Leah and Kira, come on in.
37:16Go on a dredging.
37:17We're feeling nervous because last time did not have enough flavor.
37:19So this time, Duff and Cartier won a bowl of flavor, and we're giving a bowl of flavor.
37:24Aloha!
37:26Aloha!
37:27Leah and Kira, what do you got?
37:28We went to Kauai.
37:30Definitely one of the most memorable and fun vacations we did with our family.
37:34So today we made an eclair filled with passion fruit, pastry cream, and coconut ganache on top.
37:41Decorated with toasted coconut flakes and chocolate islands to represent the Hawaiian islands.
37:47I love the islands.
37:48These look delicious.
37:49You sold me.
37:50I want to go back right now.
37:52It looks like your eclair is baked really well.
37:55I can tell that there's tons of that passion fruit curd in the center.
38:00Very, very nice.
38:04Mmm.
38:04Ooh.
38:05Great flavor.
38:07Passion fruit, coconut, go hand in hand.
38:09Lots of passion fruit flavor.
38:11Tons of it.
38:12I love it.
38:13You guys really make beautiful food.
38:16But I was a little nervous for you because I was like,
38:18last night they gave us something beautiful and it kind of tastes whatever.
38:21I think this is delicious.
38:23It's juicy.
38:24It's refreshing.
38:25Patichu is really well baked.
38:27It's crispy on the outside.
38:29Kudos.
38:29I think this is a huge success.
38:33Mahalo.
38:34Mahalo.
38:35Mahalo.
38:36Good job.
38:37Me too.
38:41Bakers, let's face it.
38:43What makes vacation so special is the food.
38:47He does.
38:48Definitely.
38:49And two teams did an outstanding job of bringing to life destinations that made a lasting culinary impression.
38:58Macy and Emmett.
39:00Macy and Emmett.
39:01Macy and Emmett.
39:02Good job, y'all.
39:04And...
39:05Leah and Kira.
39:09But the best vacation inspired dessert was baked by...
39:19Macy and Emmett.
39:20Come on.
39:22Macy and Emmett.
39:27Your cheesecake with cookie crust was fantastic.
39:31It was tangy, not overly sweet, and that crust was...
39:36Mwah!
39:36Nice job you two.
39:37Congratulations.
39:39We will see you next time.
39:40And that means you too, Leah and Kira.
39:43Yay!
39:44Good job, guys.
39:46Now, there were five other teams that have earned another day in this kitchen.
39:51Harper and Holland.
39:54Genesis and Akbar.
39:56Oh, my God.
39:57Good job, guys.
39:59I'll make three spaces left.
40:01Layla and Melody.
40:02Yay!
40:03Good job.
40:05Abigail and Kenneth.
40:07Yay!
40:08Good job, guys.
40:10Good job, guys.
40:10And...
40:14Abby and Cameron.
40:16Yay!
40:17Good job, guys.
40:19That leaves Tambi and Kavia and Jen and...
40:22Jovi and Lenore.
40:23Please step forward.
40:25I don't know how Kavia and Tambi's judging went.
40:30And I really hope that...
40:33Well, actually, I don't know what I hope.
40:35I really don't.
40:36Because I want them to stay, but I don't want to leave either.
40:39So it's really difficult.
40:42Tambi and Kavia, your chai spice macarons needed a lot more time in the oven.
40:47They were nearly raw.
40:49And the white chocolate ganache filling turned solid.
40:54Jovi and Lenore, you won last time.
40:58So this is really a surprise.
41:00Your galette had technical flaws.
41:03Your puff pastry was underbaked.
41:05And your frangipan filling did not work out.
41:10Unfortunately, the team leaving us today is...
41:18Tambi and Kavia.
41:21This whole experience has been so exciting.
41:26It's been, like, crazy.
41:27We've made a bunch of friends.
41:30Um...
41:31You may continue.
41:34Um...
41:35We got to meet Duffa Cartier, and we'll remember it forever.
41:40Next time...
41:41I'm not happy with you right now.
41:42That looks really good.
41:44The bakers take on a real puzzler.
41:47Seriously?
41:48I don't know which direction you thought it was going to go in.
41:50Who will solve it?
41:51This puzzle cake represents your personalities very well.
41:55And who will struggle?
41:57No, no, no, no, stop, stop.
41:59No!
41:59No!
42:00Oh!
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