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Baking Championship Next Gen - Season 1 - Episode 06: Cream Puff Craze
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00:00Oh, gravy and biscuits.
00:01What if Jeff says, jeez, you really fooled me this time?
00:06Last time, the kitchen was full of imposters.
00:09Oh, wait, that looks so good.
00:11Not only have you absolutely nailed the looks of it,
00:14but it's delicious.
00:15Macy and Emmett took the win.
00:17Melody, no.
00:18These are a little burnt tasting.
00:19And Layla and Melody headed home.
00:22Bye.
00:23This time, are we at a jewelry salon?
00:25The bakers share messages.
00:27Calling in the wolf pack.
00:29Oh, that's so cool-looking.
00:33Bright purple.
00:42Nice.
00:43I love those colors.
00:44Yeah, I feel like there's a theme, like very, like, pastel-y.
00:48It is.
00:49You know?
00:49Are we at a jewelry salon?
00:51But I think Josephine will like the pink.
00:54I think Josephine will like the pink.
00:55Yes, she will.
00:55Right?
00:56Hi there, bakers.
00:57Hi.
00:59Can you guys believe it?
01:00We are officially past the halfway mark.
01:03That's crazy, isn't that?
01:04So to celebrate, we're going to give the winners of this challenge a friendship bracelet.
01:11Yay.
01:12That's so cool.
01:13Friendship bracelets are really happening right now.
01:16This one is in honor of my fur baby, Rue.
01:19Short for Rhubarb.
01:22I'm putting together the winner bracelets right now.
01:26They're going to say, bake me proud.
01:28Aww.
01:29So today, we're asking you all to get inspired by this trend and make some sibling friendship bracelets of your
01:36own.
01:36But this is a baking competition.
01:38Yeah.
01:39Instead of using beads, you'll be making cream puffs.
01:45We are talking Patashu friendship bracelets.
01:50Each team is going to create two separate cream puff bracelets, all in the same flavor.
01:56Then each baker will decorate one bracelet with half of a message.
02:00Like, if I was going to do it, it would say, Duff is awesome.
02:06Now look, we are certain that you're going to nail the creative part of this challenge.
02:10But there's a technical aspect that can be pretty daunting.
02:14So, I'm going to walk you through how to make Patashu.
02:17Yay.
02:18Now, if it seems like the challenges are getting increasingly tougher, they are.
02:23Because you guys are the cream of the crop.
02:26Now, in here, I have water and butter and salt.
02:30What I'm going to do is I'm going to take my flour and add it to the liquid.
02:35Now, lower the temperature to like medium, medium high.
02:39Slowly stir this in.
02:40You see all these lumps?
02:41They will all disappear.
02:43This is the stage right here that can make or break your Patashu.
02:46We've got to cook it.
02:48When it gets gelatinized, it gets stretchy like a balloon.
02:51And when it fills up with steam, it puffs up.
02:55It has to not be able to stick to the sides of the pot.
02:58Then you know it's done.
03:00Absolutely.
03:00And you see, now it's starting to pull away from the sides.
03:03OK.
03:04So now, this is going to go in here.
03:07And it should just plop out.
03:12Look at all that steam.
03:13Yeah, you're beating the steam out.
03:15All right, I think we're there.
03:17So now, what I'm going to do is I'm going to start adding eggs.
03:19Now, the biggest thing is making sure that the Patashu looks right for piping.
03:25You guys, come in and see this.
03:27So you see the legs kind of coming off the middle?
03:30And it looks like a wagon wheel?
03:32That's what I'm looking for.
03:33A consistency that is smooth, that will pipe out, but it'll still hold a chill.
03:39Hold the bag still.
03:41Pressure, done.
03:43And if you notice, the dough is very shiny.
03:45That means it's well-made.
03:48That is Patashu.
03:50All right, bakers.
03:51I hope you listened carefully, because you're only going to have two and a half hours to
03:55bake and decorate your Patashu friendship bracelets.
04:00And at the end of today, one team will be leaving us.
04:04So, get cream puffin' now!
04:09Oh.
04:10OK, OK, OK, stop it.
04:12This is what we're going to do, a normal light cream puffer.
04:15I'm going to do a strawberry pastry thing.
04:17We can do, like, the color of this bracelet for, like, one of them.
04:21That would be cool.
04:22I think mango strawberry is really good.
04:24We can't do mango strawberry.
04:26So the cream puffs that are going to have the letters on them would be white.
04:31Making it past the halfway mark is really good, and it makes me feel like people will be
04:38chewing for me.
04:40Pat a shoe.
04:40Pat a shoe.
04:41I can do that.
04:42No, seriously, I pat my shoe.
04:44I am really proud of myself.
04:47And he's proud of me, too.
04:49Hmm.
04:49I almost forgot about that part.
04:52Get moving on the Patashu.
04:54I mean, take your time, but, like, get moving.
04:56I don't know.
04:56That sounds weird.
04:57Yeah, it does.
04:58The challenge is to make Friendship Bracelet cream puffs, and we are making a coconut cream
05:04puff with a white chocolate ganache.
05:06I love working with coconut, because things like that don't grow in Illinois.
05:10It's not in our grocery store a lot, so when we get them, it's really special.
05:14To decorate them, we'll dip them in a white chocolate ganache, and then use color ganache
05:19to create, like, paint splatters.
05:21Because Evie's favorite color is green, and I like a darker blue.
05:26And then put wolf on one, pack on the other.
05:29Everyone has called us the wolf pack, so it was like a no-brainer.
05:32This wolf pack doesn't eat meat.
05:33They eat cake.
05:36See, now it's clumping up.
05:37Now just keep cooking, keep cooking, keep cooking.
05:39I know.
05:40Until it's not as yellow.
05:42I've made Patashu before.
05:44I have been wanting to make Patashu in this competition, so this is our chance to prove
05:49that we can make Patashu well and decorate it well.
05:52Keep it on the burner.
05:57So we need S-O-U-L.
06:00Jimmy got S-O-U-L sauce.
06:02So last time we were in the bottom two, and it didn't feel great, because it was, like,
06:06nervous because you don't want to go home.
06:08Definitely this time we want to come back strong.
06:10So we're going to do a strawberry pastry cream.
06:13The strawberry's a nice flavor.
06:15It's kind of safe, and, like, can't, like, really mess it up unless you're really bad.
06:20So.
06:21Agbar, Genesis, what's up?
06:24How are you going to decorate your friendship bracelet?
06:26Like, what's the message?
06:27So ours is SoulSibs.
06:29That's the letter.
06:30SoulSibs!
06:30We're going to do pink, blue, yellow, and purple.
06:34The name that we're going to do is SoulSibs.
06:36We're going to have those cream puffs white, and the letters black.
06:39We usually sing a lot, and it's very SoulSibs, so we just thought it's a nice little name for us.
06:45If you feel like blessing the kitchen with some music, some songs, some soul,
06:50can you bring it to us?
06:51Mary had a little laugh, little laugh, little laugh.
06:58Mary had a little laugh.
07:01It's fleece was white as snow.
07:05Snow!
07:09Hello, SoulSibs!
07:10Nice singing.
07:12Woo!
07:19Did you guys look good?
07:21This is done.
07:23Okay, good.
07:24Now let's beat out all the steam.
07:25We are making bracelets out of powder shoe instead of real beef.
07:29It's going to be like cream puffs.
07:30Psyched, like totally psyched.
07:32This is going to be awesome.
07:35We are the most experienced beaters here.
07:39Beaters?
07:39Have we been so many things?
07:41Oh, beaters.
07:42I was like, beaters?
07:43We have not beat anyone.
07:46Harper, it's kind of wet.
07:48Next one, come on.
07:51We pipe out our shoe pastry.
07:53Harper, that was way too big.
07:55Those are giganto.
07:56It was a little weird, but I knew that I didn't have time to remake it.
07:59The tricky thing about making cream puffs is that you can't overcook them and you can't
08:03underbake them.
08:04Once you open the oven, then you're committed to taking them out.
08:08Because once you open it and you shut the oven again, then you're deflated.
08:10So it's like almost like blind baking.
08:13Harper and Holland.
08:14I feel like you guys like are very friendship bracelet forward.
08:17Oh, we are.
08:18So we went to the heiress tour twice, Taylor's sister tour.
08:21And we have like bracelets up to our arms, like our shoulders.
08:24That's a lot.
08:26Yeah.
08:26That's a lot.
08:27Tell me what you guys are making.
08:28What's going to go in here?
08:29So we're going to swirl together Chantilly cream and lemon curd.
08:33Chantilly cream.
08:34Chantilly cream.
08:35How are you going to decorate them?
08:36What are you going to do?
08:36So we're going to make, I think, a white chocolate ganache.
08:39And we're going to dye it like four different colors.
08:41Colin's going to dip it in ganache, do a different color drizzle on top.
08:45What is your message going to be?
08:47Bo-gals.
08:48Gals, Holland.
08:49Oh, gals.
08:50Bo-gals.
08:52Oh, Bo.
08:52Bo-gals.
08:54You didn't comprehend that?
08:55That's actually really funny.
08:56I don't comprehend much.
08:58You comprehend how to bake.
08:59All right, good luck.
09:02So our curry is like very strong, so I like to lighten out the Chantilly cream.
09:06And both of them are just delicious components.
09:12I think this is probably good.
09:14We didn't use all the eggs, which is maybe a bit concerning.
09:17But it looks like how Duff had it.
09:20So if it doesn't turn out well, Duff, how dare you lie to me?
09:24For today's challenge, we're going to do cream puffs with a passion fruit curd filling.
09:29To decorate our French fruit bracelets, we're doing a pattern that is then black
09:33and then like a fluorescent green color.
09:35The other one is going to be black and pink.
09:39And our bracelets are going to say rock rats.
09:42Because we're both in a band, the same band, Seth Thomas.
09:45I wore my friendship bracelet today.
09:47Yeah, both of us wore them today.
09:49A few of them my friend Gemma made.
09:50I have a lot.
09:51The friend Gemma, she mentioned she gave me one of her bracelets the day before we left.
09:56On the last episode, we did make cream puffs for our cinnamon rolls and the judges said that they were
10:02a tiny bit underbaked and could have been baked a bit longer.
10:05So I want to make sure that when we do our pate-a-shoe today, it's definitely baked fully.
10:10Pate-a-shoe redemption.
10:12Bakers, you have two hours left.
10:14How to shoot friendship bracelets.
10:16Get crafty.
10:19Yeah.
10:20What's up?
10:21What are y'all doing for your filling?
10:22Mango pastry cream with like a strawberry jam.
10:26Dang, all right, this one's great.
10:27I hope it is.
10:28Do you think strawberry jam will work in it?
10:29I think so.
10:30I don't know, but I think so.
10:32I think you'd try as well.
10:33We'll see.
10:34This is obviously a decorating challenge.
10:36And the judges have told us that we need to spend the same amount we do on decorating on flavors.
10:40So this challenge, we're really going to try and balance out our time.
10:42Your hearts are looking pretty good.
10:44We decided to do some heart beads, which is unique.
10:48All right, into the oven we go.
10:50We're going to do a mango pastry cream with strawberry jam, bold flavors.
10:56To decorate, we'll use a white chocolate ganache.
10:58And the colors of our bracelet will be pink, yellow, and tie-dye.
11:01We'll add our message with love to bake with white fondant.
11:05We're going to do yellow and pink because one, they're our favorite colors.
11:07Two, it matches our filling with the strawberry and the mango.
11:11But I'm just trying to thicken up some strawberry puree right now.
11:13I use a little bit of sugar to make it a little sweeter and some cornstarch to kind of make
11:17it thicker.
11:17It's been kind of like a dream of mine to, you know, win and be the painting champion.
11:21And it's also even more fun, I get to, you know, do it with my sister.
11:26Let's put these in the oven.
11:28Ooh, it's hot.
11:30I have made patechew a couple of times, and we're pretty good at it.
11:34For our cream props, we are going to make a London Fog pastry cream.
11:38So it's like Earl Grey tea, but it has like vanilla in it, and it's really good.
11:43And to decorate, we're planning on making some type of red glaze.
11:48Red's our favorite color.
11:49Our fresher place is going to say Wild Whisp.
11:51We travel a lot, and we have been to a lot of different places, like wild places.
11:56Now, Emmett, can you wish that? Tell me what comes to Simmer.
11:59Yep.
11:59I'm feeling really good because we were on top last week.
12:02Macy and Emmett!
12:04That was our second win.
12:05And we've never been on the bottom, and we've had a winning streak,
12:09and so I really want to keep that going.
12:11I haven't put all this work to no use.
12:13I'm getting some moolah.
12:15The team I'm worried about is Macy and Emmett,
12:19because they've won twice now, so I should be worried about them.
12:25Hey, bakers!
12:27What the heck?
12:28What?
12:28Please don't be a twist.
12:30One of the best parts of a friendship bracelet is a surprise factor.
12:34No!
12:36Surprise.
12:39No, no, no, no!
12:42We have a surprise for you.
12:44It's called Shoe Your Own Adventure.
12:47Get it?
12:48Dump, not the best joke.
12:50Rotten tomato.
12:50All right, now, since it's Shoe Your Own Adventure,
12:55we've got some pretty adventurous ingredients.
12:59Let's see, we got dates, one of my favorites.
13:02Ugh.
13:03Tahini.
13:04Ew.
13:05Yuzu.
13:06Get yuzu.
13:07Fresh corn.
13:08No.
13:09Ricotta and ube.
13:12Ube is a purple yam used in desserts.
13:16Ube.
13:17Ube or ricotta?
13:18Ube or ricotta?
13:18And you get to choose one of these to incorporate into your cream puffs.
13:24Uh, gotta wait till we say go.
13:26All right.
13:28Go!
13:31No!
13:33Kiss!
13:34I got it, I got it, I got it, I got it.
13:36Corn!
13:38I don't know.
13:40What's yuzu?
13:41Yuzu's a kind of lemon.
13:42Karen, Leah got yuzu for me.
13:44And I don't know what tahini is.
13:46It was between dates and tahini.
13:49Oh my gosh, thank goodness you didn't get tahini.
13:52Dates and coconut you think would go well together, right?
13:54I do.
13:55I'm going to make a puree.
13:56I decided to make like a date compote to put with the coconut.
14:00The coconut's very sweet and rich.
14:03And dates are also very rich, but they also have this very caramel-like flavor,
14:06which I think will pair well with the really sweet, fresh coconut.
14:10Good.
14:1190 minutes left.
14:13Use your words, bakers.
14:15What'd you guys get?
14:17Tahini.
14:18It smells like peanut butter.
14:18Tahini.
14:22We ended up with tahini, and I'm not too excited about that.
14:27That is so bad.
14:28It smells like peanut butter, but it tastes like nutty bitterness.
14:33It can make a pastry cream.
14:34A tahini pastry cream?
14:36Tahini is like a sesame paste, so you can easily go overboard
14:40so we had strawberries.
14:41Like, let's do like a tahini-strawberry thing,
14:44like so it tastes kind of like a peanut butter jelly sandwich.
14:53This will go fabulously in whipped cream.
14:56But, Harper, they won't be able to taste it.
14:59Yeah, they will.
15:00What, are we going to put in half a cup?
15:02Why don't you ever listen to me, Harper?
15:04For the twist, we got ricotta.
15:06Now, I'm pretty happy because I think we can incorporate ricotta
15:09into our Chantilly cream pretty easily
15:10because it's just going in like whipped cream.
15:12And I feel like people do that.
15:13It's not like very different from like Marsch Cappell
15:15or something like that.
15:16We've used more than a cup of ricotta.
15:18OK.
15:18So we use more than a cup of ricotta.
15:20So be it.
15:21They ask for ricotta, they're going to get ricotta.
15:23Do you think that's cooked?
15:24Yes.
15:25That is cooked.
15:26They're golden brown on top, and they rose.
15:28They puffed up.
15:29You look great.
15:30OK, then I'll watch out because I'm going to be moving the stuff.
15:33Ah!
15:34It's a steam cloud.
15:36Yeah, it was really hot.
15:38Got attacked by steam.
15:40For our cream puffs, most of them look almost completely done.
15:44So we got ube, which is perfect.
15:46I mean, like, look at our outfits.
15:47My hair's purple.
15:48My shirt is the same color.
15:49Headband is like, we were made to get this.
15:53OK, but what do we make with it, Lenore?
15:55You can't just put straight ube in the middle, believe it or not.
15:58We can make an ube pastry cream?
15:59Yes.
16:00We like the color of the ube because it's such a bright color,
16:03and we were going for a bright color look to our dessert.
16:07So we have ube puree and ube extract,
16:10and we will use the extract to flavor pastry cream.
16:13It's kind of like a sweet vanilla.
16:16Whoa.
16:17That's going to be an awesome filling.
16:19Jovi Lenore, I want to try your ube whatever you make
16:21because I love ube.
16:22Yeah, OK.
16:24You want to try it, Kira?
16:24It's just like straight lemon juice, basically.
16:28I'm not.
16:28We're bitter than normal lemon, besides that there's not much difference.
16:31OK, I think we might have to pivot and do lemon strawberry.
16:34I don't think mango and lemon go together.
16:35We plan on incorporating the yuzu in our cream puff
16:38by replacing the mango pastry cream with a lemon curd, but yuzu curd.
16:43I feel like your guy's bangs like scream friendship bracelets.
16:47You're not wearing any now, but I have a feeling you do.
16:50They don't get dirty, yeah.
16:51It'll get dirty, OK.
16:52What is that?
16:53Yuzu curd.
16:54It smells like yuzu.
16:56That's good.
16:56That's the goal.
16:57I can smell it.
16:58It's like a pretty strong, like, scent, yeah.
17:01We're going to do a strawberry pastry cream with the yuzu curd.
17:05Kind of like pink lemonade, but with yuzu.
17:07Totally.
17:08I think that's going to be beautiful.
17:10What have we been telling you guys?
17:11Spend as much time on the flavor as you do with decoration.
17:14Right, you make beautiful stuff.
17:15You got to make it taste good.
17:16All right, good luck.
17:19Beautiful.
17:20Kira and Leah, they have really good decorating.
17:22So if you want to have a chance at the finale,
17:24we need to match their level of decorating.
17:27Do you think they need longer or not, are they good?
17:28I think they're pretty good.
17:29They look great.
17:30Hey, Kenneth, is corn buttery?
17:32Uh, depends what kind of corn you have.
17:34What do you have?
17:34They have fresh corn.
17:36Let me see it.
17:39That would be, yes, that is sweet corn.
17:41Yes, it's supposed to be buttery and creamy.
17:44OK.
17:44Thanks.
17:45You're welcome.
17:46So for a 10-year-old, it's pretty good.
17:49You're 10.
17:51Yeah, I know.
17:52Corn is delicious, especially when it's popped.
17:56Have you ever baked with corn before?
18:00Mm-mm.
18:01London Fog is not going to go with corn,
18:02so we're going to have to totally switch our pastry cream.
18:06Macy and Emmett.
18:08Hi.
18:08You guys are leading this competition.
18:10How you feeling?
18:12Uh, good.
18:13I see you're rocking your friendship bracelet, banana.
18:16Now, if you win, you get to add to that collection.
18:19Yeah.
18:19All right.
18:20What are you going to make?
18:20What is it going to say?
18:22Wild whisk.
18:23Wild whisk.
18:24You guys are kind of like on the wild, adventurous family side.
18:27Yeah.
18:27So it makes sense.
18:28It fits.
18:29OK.
18:29How are you getting that corn flavor in there?
18:31We're going to do a vanilla corn pastry cream.
18:34We're just going to seep the corn with the vanilla bean.
18:37Creamed corn pastry cream.
18:38Like, that is going to blow our socks off.
18:40Give us corn.
18:41OK.
18:42All right.
18:44That's very corn.
18:45Corn!
18:47All right, I'm going to start making the whipped cream, Abby.
18:50OK.
18:51I love doing this.
18:53I love whipped cream so much.
18:55It's sweet in a good way because it's, like, so fluffy.
19:00I like fluffy things that are sweet and taste good.
19:04You're going to make a mess.
19:05See, you like to make messes.
19:08No, I don't.
19:09We're turning it into a diplomat cream,
19:11which means he's going to make coconut whipped cream,
19:13and we're going to fold the pastry cream and whipped cream
19:15together to make a lighter version of pastry cream.
19:17We get our cream puffs out of the oven, and these cream puffs look professional,
19:23which really makes me feel good.
19:29All right, let's take these out.
19:31I think the cream puffs look really golden brown and shiny, and it looks good.
19:36I just right now have to work on this pastry cream.
19:38I just have to mix it.
19:39Oh, that's the pastry cream?
19:41Yes.
19:41Oh, OK.
19:43We're flavoring our pastry cream, strawberry, and tahini.
19:46We didn't want the flavor to get lost, so we're going to do two separate ones,
19:49and then we're just going to swirl them together.
19:51I might try it with the pastry creams.
19:53Oh, it tastes good with the pastry cream.
19:57Get me another lemon.
19:58I need it.
20:00No, you don't.
20:01Yeah, I do.
20:02I've been setting lemons like a dog.
20:04So I think the hardest part about this challenge is really, you know,
20:07making sure everything is, like, tip top of the table,
20:09because when we're this deep in the competition,
20:13they are going to be so nitpicky.
20:14Like, if you put, like, a small strawberry seed on your plate,
20:19they're going to notice and they're going to send you home right away.
20:22Harper, this is really hot, like, too hot.
20:24I'm, like, breaking out in sweat.
20:26You could either turn that really low and it could take an hour,
20:29or you could have it high for 10 minutes.
20:31Which one do you prefer?
20:32Not dying out of heat.
20:34You're fine.
20:35Stop complaining on you.
20:36You're all in a baking show to bake.
20:38Harper, please.
20:40Do you want all of America to see you whining about making lemon curds?
20:44The editors will edit it out.
20:4745 minutes left.
20:48Death, what would our message be?
20:50Post-ses with the most-ses.
20:54I like it.
21:01Uh, Maisie, it's kind of brown.
21:04I know.
21:04They're supposed to be golden brown.
21:06We only have 40 minutes left, and we need to finish the pastry cream.
21:09We're going to temper our eggs, so you're going to have to whisk the eggs.
21:12Keep starting.
21:17As I'm cooking the pastry cream, I'm noticing that it looks really weird.
21:21Like, it started to thicken nicely, and then it, like, curdled.
21:26This is weird.
21:28Something happens to our pastry cream, I don't know what.
21:31I think we might have scrambled our eggs.
21:33This does not look good.
21:35This does not look like good pastry cream.
21:37I think we're definitely going to have to redo this.
21:41This is not good.
21:49Our pastry cream kind of curdled and broke, so we're just going to restart,
21:54because there's really no coming back.
21:55I'm being extra careful with this pastry cream.
21:58I can't have it curdled again.
22:00Well, Maisie's working on the pastry cream.
22:02I'm going to start on the letters for a message.
22:05Hey, guys, do you have an H?
22:07Yes.
22:08Yes.
22:08Can I use it?
22:08Yes.
22:09And an S.
22:11No.
22:11Stop trying to take our S.
22:13What?
22:14Stop trying to take our S.
22:17We still have to decorate and get everything on our plates.
22:21It's going to set us way back on time,
22:23because we need as much time as possible.
22:2820 minutes.
22:29How to shoe friendship bracelets.
22:33Barbara, we're in a rush.
22:35No, we're not.
22:36Hi, Barbara, it's thickening.
22:37How close is it?
22:38Close.
22:39Keep going.
22:39I rolled out and cut out our fondant letters,
22:42and I brushed them with a bit of melted vegetable shortening,
22:45because that gives it a nice shine.
22:47While Holland's making the lemon curd,
22:48I make our lemon royal icing with lemon juice.
22:51Lemon juice makes your royal icing stronger, which is good, I guess.
22:56Hi, Barbara!
22:57Now I'm just going to put this in the blast chiller.
22:59Yeah.
23:00Holland and I bake together all the time,
23:02so we're not really thinking about who does what.
23:04It's like, you know, part of the recipe.
23:06What needs to be done?
23:07It all happens very naturally for us.
23:09Harper, we have to start decorating and stuff.
23:12We dyed our royal icing four different colors,
23:14pink, blue, yellow, and green.
23:16Oh, Harper, it's the perfect blue.
23:17I love it. It's beautiful.
23:19Commonly, we can do a good job.
23:20But the clock is ticking down.
23:22I'm worried that we won't finish in time.
23:25Done.
23:25All right, that's good.
23:27A whipped cream puff.
23:29Great idea, Ab.
23:32I'm really happy with how that turned out.
23:35But through so airy, I'm hoping Abby can fill them completely.
23:39So believe me, she can.
23:39And not have air in them.
23:41Yes, she can.
23:42I'm going to fill the cream puffs
23:44by putting in some of the coconut diplomat cream
23:47and then piping in a little bit of the date paste.
23:51I'm going to fill them and then dip them.
23:54We're going to do a royal icing glaze
23:56instead of a white chocolate, because with the dates,
23:58white chocolate will be too overpowering and too sweet.
24:02These guys over here are just snacking.
24:04Oh.
24:05Are you just eating them?
24:07Mm-mm.
24:08Open your mouth.
24:10Whiter.
24:11I ate one.
24:1411, 12.
24:15OK, this is cute.
24:16That's good.
24:16OK.
24:18Now I have to fill them.
24:18On one side, I put the strawberry diplomat cream.
24:22And on the other side, I put the tahini diplomat cream.
24:25And I was trying to balance them out.
24:26But I did definitely taste tahini, definitely.
24:29To color our royal icing, I get the gel food coloring.
24:32And I get pink, blue, yellow, and purple.
24:36I'm going to get it back.
24:37I'm going to finish doing these, doing these.
24:38Finish doing these, Akbar.
24:39OK.
24:40I'm trying to just make sure we get this done
24:42before the time is up, because we want to stay.
24:47Do you want to switch?
24:48Yes, please.
24:50OK, what's up, Yvonne?
24:50What you got to do?
24:51Pour it in and whisk it through.
24:55I tasted the pastry cream when it was done.
24:57And it tasted very good.
24:58It was sweet.
24:59And it had the flavor that we were looking for.
25:01And it was just really important that the flavor
25:03showed through.
25:04It's like the punkest flavor up there, right?
25:07The purple.
25:07Yeah.
25:08It's like we're totally DIY.
25:10Like, you can read my zine about Ube.
25:14Is there filling in there?
25:16Yeah, there is.
25:16OK.
25:17We're making a little icing to decorate,
25:19because I feel like it's really simple,
25:20and it's a good idea.
25:22It's safe.
25:23R-O-C.
25:24OK, we're spilling rock rats, right?
25:26Rock rats.
25:26Yes.
25:28Bakers, 15 minutes.
25:31One, two, three.
25:34Oh, too much?
25:35Hey, look at it.
25:36It's coming out.
25:37Leah and Kira have yuzu for their twist ingredient.
25:40It's really acidic.
25:42Like, ah.
25:43Mm, good.
25:45More yuzu.
25:46There's always a slight chance that the yuzu curd
25:48is too overpowering, but we both like the balance
25:51that the yuzu curd and the strawberry pastry cream had.
25:55Oh, it's dripping.
25:56We'll fix the drips.
25:56Make sure you're doing different colors.
25:58I know.
25:58Thanks for reminding me.
26:01OK, pour it into the sift.
26:03Our second batch of pastry cream is a lot better
26:05than our first.
26:06But now I need to figure out this corn situation.
26:09I still don't know how we're going to get corn in this.
26:12Bakers, 10 minutes.
26:13Oh, I am really worried about Macy and Emily.
26:16They won last time.
26:18They look terrified.
26:19They do.
26:20Of corn.
26:22Who's scared of corn?
26:23I know.
26:23It's so delicious.
26:24It's just corn.
26:26So I had an idea to saute it on a pan with, like, some sugar
26:31and some salt and some butter so it has a really nice flavor.
26:34Are we good on time?
26:35No, we're not.
26:36Then I add the corn to a blender with a little heavy cream.
26:42And it smells and tastes really good.
26:45I was worried that the corn would give it, like, chugs.
26:48But it was actually still quite smooth,
26:49even with the puree mixed in.
26:53Everybody's plating.
26:54I'm panicking, I'm panicking, I'm panicking.
26:58Bakers, seven minutes left.
27:00Turn on the jets.
27:01I need your help.
27:02Yes?
27:03Got our piping bag?
27:04Yes, ma'am.
27:06So I have the idea.
27:07So I take a piece of plastic wrap, and then I make two lines,
27:11one of my lemon curd and one of my Chantilly cream,
27:13and put it in a piping bag with a tip.
27:15And then it swirls together, like, really nicely.
27:18We fill our cream puffs, and then we top them with our shiny royal icing,
27:23and then we add some cute colored drizzle on top.
27:28Five minutes.
27:30Does this actually look like a bracelet or just a pile of cream puffs?
27:35In the royal icing, we're going to color some of it blue and green
27:38and make it very, very thin, so then I can tip a paintbrush in it
27:41and make, like, paint splatters on the cream puffs.
27:44What do you think of this, Kenneth?
27:45Great.
27:46Perfect.
27:47Abby can really do that next level of decorating,
27:51or even next two levels of decorating.
27:53Can you get the letters out and make sure, like, pick out the best ones, please?
28:00OK.
28:00Did all the green, black, green, black ones.
28:03Lenore sets them in the bracelet shape.
28:05Trying to punch out letters here.
28:07I had already rolled out some marzipan to make the letters,
28:11because in my opinion, fondant is not an edible thing,
28:14so we used marzipan instead.
28:16You can see that, like, on the beads, they have a nice shine to them,
28:19so I took the luster dust to make them look shiny, like the real beads.
28:23Three minutes.
28:24Wait, three minutes?
28:25Three minutes.
28:27Then the tie-dye one, I did turquoise, purple, pink, and yellow,
28:30and then you swirl them together.
28:31I really like that technique, and so I thought it'd be super cool on these
28:34to give us a dimension, and then we also ended up doing some heartbeads,
28:37because I've seen the heartbeads, so I think it's super cute
28:40to put on furniture bracelets.
28:44S-O-U.
28:46Sosibs.
28:47Sosibs.
28:48One minute.
28:49Careful, there's something on the ground right there sticking out.
28:51Careful, go down.
28:52Colin, come on, Colin, come on, come on.
28:54There is some mad last-minute scrambling going on right now.
28:57You're making me nervous.
28:59You melt that.
29:00In the last few minutes, we decide to grab some melting chocolate
29:03and dip our cream puffs.
29:05Oh, my gosh, Macy and Mimic, come on.
29:07There wasn't quite enough red, so it's really hard to dip,
29:10but I'm just going to go with what we have.
29:12Ten seconds.
29:18All right, I got the winning letters.
29:22All right, that's it.
29:26Let's eat some puffs.
29:27Let's do it.
29:30I'm feeling really nervous, because ours didn't look that good.
29:35We've made it this far.
29:37We've baked our hearts out, and I don't want to go home now.
29:44We've baked our hearts out, and I don't want to go home now.
29:44This is the big moment.
29:46Pate-a-shoe bracelets.
29:48Yay.
29:49Leah and Kira, I should have known.
29:52Louve to Backe.
29:54You guys are so creative.
29:55The lady says, love to bake.
29:58Oh.
29:59Did you see the side eye?
30:00That was funny.
30:0114 just came out.
30:03So today, we have prepared for you cream puffs
30:06with a strawberry pastry cream and a yuzu curd.
30:11Decorated with pink and yellow ombre on one bracelet
30:15and on the other, tie-dye.
30:17I love the tie-dye effect here on this bracelet,
30:20and I love the ombre on this bracelet to a certain extent.
30:24The yellow is blending in with the color of your pate-a-shoe,
30:28so I don't really get as much of the ombre there.
30:31Yeah, maybe if you had put in a little bit of the white food coloring,
30:35you might have been able to see the yellow a little bit better.
30:37I tell you, though, the fact that you guys made the little heartbeads,
30:41that totally sells it.
30:44Like, I would know what that was.
30:45Look at that.
30:46It's great.
30:48Ooh.
30:51I think a pate-a-shoe could have dried out a little bit longer in the oven.
30:54Let it get a little crispy on the outside.
30:56Okay.
30:57It's a little soft.
30:58But, man, that is how you use yuzu.
31:02You made me a believer.
31:04Man, it was that delicious.
31:05That's how you do it.
31:07You thin it out with some cream,
31:08and you really bring out the flavor and the perfuminess of it.
31:12Like, we've been telling you a lot.
31:13Like, you can decorate, you can decorate, work on the flavor.
31:15Mm-hmm.
31:17Okay.
31:18Keep it up.
31:18Don't stop.
31:19Bye.
31:20Yes.
31:22Yum.
31:22Whoa.
31:24Hi, Genesis.
31:25Hi, Akbar.
31:26Hi.
31:27Hi.
31:28We made strawberry tahini cream puffs.
31:32Strawberry tahini?
31:34Yeah.
31:34That's an interesting flavor combination.
31:36I mean, tahini's kind of like peanut butter.
31:38That's what I was thinking.
31:39Strawberries is kind of like jelly.
31:40What did the tahini taste like when you tasted it?
31:42It smells like peanut butter,
31:43it's just it doesn't taste like it.
31:44We tasted, it's just really nutty.
31:47Soul sibs.
31:49Soul sibs.
31:50You know, I'm so glad that y'all took the time
31:53to make white ones for the letters.
31:56I feel like that really makes the letters pop.
31:58It looks like bracelets.
32:00We're definitely feeling good that they're saying
32:02they like how it looks
32:03because we've had a couple decoration issues in the past,
32:06so we're glad they're saying it looks nice.
32:08These flavors that you have in here are not huge,
32:12and I like that.
32:13Either one was too strong.
32:14It would just taste a little bit weird,
32:16but I think that the fact that you use the tahini
32:18so sparingly, you really can taste it.
32:21I mean, it comes through.
32:22It's like a roasted sesame flavor,
32:24and it's delicious.
32:24I love the way you did this.
32:26It's a little messy,
32:27but this is such a friendship bracelet.
32:31All right, bye, you guys.
32:32All right, bye, soul sibs.
32:33Bye.
32:34We're feeling better than last time.
32:36It's really exciting because I want to win money,
32:39and I want to just win.
32:41Tahini can be very overpowering,
32:43but they used it really well.
32:45Got that nice, like, toasted sesame flavor.
32:48Crazy.
32:48Not bad.
32:51Aw.
32:52So many bracelets.
32:53I want to steal one.
32:54Hey, Jovi.
32:55Hey, Lenore.
32:55Hi.
32:56The flavor we got was Oubay.
32:59What we did on it is rock rats
33:02because we're both in the same band, Seth Thomas,
33:05and we both play two to three instruments,
33:08and then rats.
33:08Rats are awesome.
33:09This is what the black and green was supposed to look like,
33:12and then we didn't want to do the same green again,
33:14so we did pink instead.
33:16This is, like, flattishu.
33:19Flattishu.
33:19Some of them puffed up really nice.
33:21Some are big, some are small.
33:22They're just not consistent.
33:24Whoa.
33:24Whoa, that's so cool looking.
33:27Bright purple.
33:29We did a Oubay pastry cream on the inside.
33:33I think your Oubay flavor is great.
33:35I think it totally works.
33:36I think you used it really well in here.
33:39Unfortunately, I think your pattishu is overbaked.
33:43Like, you can kind of hear it.
33:46You hear it?
33:47Yeah.
33:48It's a little overbaked.
33:49This isn't, like, the best judging we've had,
33:52so I'm just a bit worried that we might not do great.
33:56I'm taking this back.
33:59You deserve it.
34:01Look at these punks.
34:02Little punks.
34:04You know, a bit of a messy bracelet,
34:06pretty inconsistent pattishu,
34:08but I think the flavor was great.
34:10Calling in the wolf pack.
34:12Ow!
34:13Ow!
34:15Ow!
34:17Tell me about the wolf pack.
34:19Well, the wolf pack, wolf kids, anything with wolf.
34:23For the decoration, we did fondant letters,
34:27and we took royal icing that was dyed,
34:30our favorite colors, green and blue,
34:32and we splattered them on the ones
34:36that didn't have fondant on them.
34:38Your puffs look really nice, man.
34:40Super even, nice and round.
34:42You know, hopefully you got a lot of filling in there.
34:45Oh.
34:46Look at that.
34:47Our bracelets are a coconut diplomat cream
34:51with a date paste build,
34:54because that was a twist.
34:55That's what we got.
34:55We got dates.
34:56I think your pattishu is baked really well,
34:59but for flavor,
35:00there is a way that you can really let the date shine,
35:03but I don't think pairing it with coconut did that.
35:06Maybe it just needed, like, a little salt
35:08or a little vanilla,
35:10or it's just kind of something to, like,
35:12amp it up a little bit,
35:12but I'd definitely taste it.
35:14Delicious.
35:15Thank you so much.
35:16Thank you, guys.
35:19Harper and Holland.
35:21The Bo Gals.
35:22They're running in.
35:23Tell us about your friendship bracelets.
35:26So we filled our cream pasta
35:28with Chantilly cream and lemon curd.
35:30And then we made our bracelets match
35:32because we thought it was only fair
35:34to make what we would honestly wear,
35:36because we always match.
35:38We always match.
35:39Yeah.
35:39And our message is Bo Gals.
35:41What was your twist ingredient?
35:43So our twist ingredient was ricotta.
35:46Ricotta.
35:46Yeah, where's the ricotta?
35:48So the ricotta is in our Chantilly cream.
35:50These two friendship bracelets
35:51are so colorful and happy.
35:55I tell you, if I didn't know,
35:57if I just walked in,
35:58I'd be like,
35:58I bet Harper and Holland made those.
36:00Okay, let's see what we get.
36:02Oh, where's the cream?
36:04What?
36:14We got, like,
36:16a quarter teaspoon in here
36:18and none in here.
36:20Nothing.
36:21Harper.
36:22You were the one
36:23that filled the cream pie.
36:25Oh, don't.
36:27Oh, did you just throw
36:28your sister out of the bus?
36:30Yeah, a little.
36:32We got to taste what we got,
36:34so that's the only way
36:35we can judge you.
36:36This could be
36:37putting us
36:39on the edge.
36:40Yeah, I'm not very happy.
36:42Where's my favorite filling?
36:43Oh.
36:44Unfortunately,
36:45it seems like
36:46most of your pate choux
36:47aren't filled.
36:49There's, like,
36:49too much dough
36:51and not enough space.
36:53Like, you see how
36:54it's, like,
36:54really bready in here.
36:56I think it was just
36:57the execution
36:57of your pate choux itself
36:58that was probably
36:59making it more difficult
37:01to fill.
37:02Yeah.
37:02But I get tons
37:03of the lemon flavor.
37:04That's good.
37:05And your royal icing.
37:07Thanks, girl.
37:10I want to stay
37:11in California
37:12with the warmth
37:13and the pool.
37:14I don't want to go home.
37:15Yeah, I do.
37:15I don't want to go home.
37:19Macy and Emmett.
37:21How was a wild bake?
37:24Oh, whoa.
37:26So today,
37:28we have made for you
37:29a roasted corn
37:31vanilla pastry cream
37:33filled cream puff
37:34with a red
37:36melting chocolate glaze.
37:38Our favorite color
37:39is red.
37:40And then,
37:40for our team name,
37:41like,
37:42we love to travel
37:43a lot,
37:43so, like,
37:44wild places.
37:44And we're also
37:45from, like,
37:46the country.
37:46And so it's, like,
37:47the wild, wild west
37:48kind of thing.
37:49The wild, wild whisk.
37:54I'm trying to figure out
37:58how you try
37:59to make these look
37:59like bracelets
38:00and not just
38:01circles of cream puffs.
38:02It definitely looks
38:03like you guys
38:03were moving pretty fast
38:04and just trying
38:05to get it done.
38:06Looks-wise,
38:07kind of missed the mark.
38:08We'll work on that.
38:12Whoa.
38:14Whoa.
38:15I definitely want
38:16to stay in this competition.
38:17I'm just hoping
38:18that our taste
38:18helped us pull through.
38:21Oh, what type
38:22of face is that?
38:23What was your twist
38:24ingredient?
38:25Corn.
38:26Fresh corn.
38:27I don't know.
38:28I think this is
38:28pretty corny.
38:30Oh, that's good.
38:31Do you know
38:32what it tastes like?
38:33A cereal.
38:34Yeah.
38:35Like a breakfast cereal.
38:36Like that sweet corn.
38:37Your pate-a-chew
38:38is a little soggy,
38:39but you've nailed
38:40the flavor,
38:42missed the mark
38:42on the looks.
38:43You know it.
38:44You've been
38:44on the top before.
38:45I was expecting this
38:47because I knew myself
38:49that it definitely
38:50didn't look good.
38:52Bye.
38:53It's about the taste
38:54because you eat
38:55the thing,
38:56so it's about taste.
38:58So we got
38:59looks pretty
38:59with nothing
39:00on the inside.
39:01Then we got
39:02looks-a-mess
39:03with a delicious inside.
39:05Ah, that's tough.
39:07You bakers
39:08sure have a way
39:09with words.
39:11In addition
39:12to delicious treats,
39:14you guys came up
39:15with some really
39:15great messages.
39:18We want to acknowledge
39:20two teams
39:21that did
39:22an outstanding job
39:23on today's challenge.
39:27Leah and Kira.
39:28Good job, guys.
39:29Good job, guys.
39:31And
39:32Genesis and Akbar.
39:34Yay!
39:35Oh, yay!
39:36Good job, guys.
39:37Yay!
39:37Good job, guys.
39:39But if we had
39:41to give the win
39:42to one team,
39:43it would be
39:44something I definitely
39:45would want to eat
39:46again.
39:48Genesis and Akbar!
39:50Oh, actually!
39:51Oh, actually!
39:52Really?
39:52Oh, you told me!
39:54We loved
39:55your happy color palette
39:56and your lettering
39:56instantly read
39:57as a friendship bracelet.
39:58Oh, wow!
39:59Here you go.
40:00You two have
40:01baked me proud.
40:03Thank you!
40:04You're welcome.
40:05Keep those forever.
40:07Yes.
40:08Thank you, guys.
40:09I was not expecting
40:10to win or be in the top.
40:12That's really crazy.
40:13I was expecting
40:13to be safe.
40:14So it's really cool
40:15like that we
40:16actually made it there.
40:17You're like me!
40:18Both top teams
40:19will be back next time.
40:21And two other teams
40:24managed to bake
40:25their way
40:26into the quarterfinals.
40:28They are
40:30Abigail and Kenneth.
40:31Good job!
40:33And Jovi and Lenore.
40:35Wait, what?
40:36What?
40:37What?
40:37What?
40:37So that leaves
40:38Harper and Holland
40:39and Macy and Emmett.
40:42Please step forward.
40:43Harper and Holland,
40:44your shoe was thick
40:46and bready,
40:46and we had to use
40:47a magnifying glass
40:49to find any cream
40:50in your puffs.
40:52Macy and Emmett,
40:53let's face it,
40:54your bracelet was a mess,
40:56and your shoe
40:57was a little soggy.
40:59Unfortunately,
41:00the team leaving us is...
41:09Harper and Holland.
41:11I'm sorry.
41:14I am so sorry,
41:15Harper and Holland.
41:16Harper and Holland
41:17had the best, like,
41:18teamwork.
41:19I feel really bad for them
41:20because they were our friends.
41:22You are so cute
41:23and so funny.
41:24It was just a bad day.
41:26Like, I made a...
41:27We made a mistake
41:28and it's okay.
41:28It's still a great experience
41:30and I'm happy we did it
41:31because even that
41:32one first bake
41:32of making a cupcake
41:34made us better bakers.
41:35Why are you so happy?
41:37I don't want to leave.
41:38Hi, guys.
41:40Thank you for this experience.
41:44Next time...
41:45Dessert's great and small.
41:46You can talk to your sibling,
41:48but you can't help them bake.
41:51Oh, no.
41:52No.
41:52This is the first time
41:54you're baking
41:54on your own, Littles.
41:55No, add the sugar.
41:57Will it bring
41:58the siblings together?
41:59Those macarons
42:00are better than mine.
42:01Oh, my gosh.
42:02That's so good.
42:04Oh, oh.
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