- 2 days ago
The Ultimate Baking Championship Season 1 Episode 9
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00:00falling off the leaderboard entirely so you play it safe
00:02i don't really want to cry on camera can she bookend this competition with another victory
00:09over clement am i gonna let them beat me no way clement he's the chef with the most experience
00:16at number one he's a perfectionist he's also a technician can he win the title let's go
00:23and florencia she's been on a tumultuous journey oh yeah it keeps cracking bouncing up and down
00:31the leaderboard perfect great respect can she pull off the ultimate come from behind win
00:48i want to show the world that i am as talented as i know
00:52i am we can't all win you have to fight for it and i'm gonna do everything it takes now
00:59that i'm
00:59in the finale i really want to win this welcome to the ultimate baking championship finale
01:12molly clement florencia you've come here to prove that you're worthy of a place among the country's
01:18most elite pastry chefs but only one of you is going to leave here today with a brand new title
01:23the ultimate baking champion and of course that's a distinction that comes with the ubc gold medal
01:31and also a check for fifty thousand dollars wow that's crazy
01:39and it's all just one bake away
01:43today is the most important bake of your lives
01:47my stomach's like
01:51and of course now your ultimate test is to take all of your skills and talents from the past eight
01:58challenges and create one final epic presentation piece wow your showpiece must include one main
02:05dessert and two smaller desserts which combined produce a drop the mic presentation the fact that
02:14we have to make three different desserts it's pretty hard because i have to show different techniques
02:18and different flavor different texture it's a lot yes definitely let's talk about the events
02:26to inspire your showpiece first up
02:32a carnival that's fine up next
02:38las vegas
02:42and finally
02:47a rock and roll after party wow
02:51that's reckless
02:53it does seem a little reckless
02:56okay chefs what's time to choose and the order of the choosing will be
03:00your leaderboard rankings from the end of the semifinals
03:05that's a good advantage
03:07okay clement you get the first pick
03:13i'm gonna go with las vegas
03:14oh dang it yeah sorry guys
03:18so clement why did you choose that event i think it's fun and there's a lot of things to create
03:23out
03:23of it okay molly of course you get to choose next what would you like i think i'm gonna take
03:28a
03:28little reckless risk i think i'm going rock and roll after party a reckless choice no doubt i mean
03:35i might as well of course that means carnival will go to florencia so how do you feel about that
03:39florencia i think there's a lot of elements to play with so yeah i i'm i'm happy yeah okay chefs
03:46since nothing less than the championship is on the line here you'll have to dazzle four acclaimed judges
03:52no pressure first up duff goldman hi chefs hi and joining duff sherry yard hello hi and once
04:02again please welcome back shinman lee and jacques torres oh my goodness hi chefs hi being judged by
04:11four amazing judges is really like extra pressure all right chefs you have six hours to create a
04:18theatrical dessert showpiece that is going to earn you 50 000 a ubc gold medal and the title of ultimate
04:26baking champion so let the baking begin
04:34all right we've been baking for the last nine weeks it's been insane just one more to get to
04:41the wind it's going to be very tough it's going to give everything i have i'm so happy to be
04:49here
04:49i have a lot of ideas i love vegas you know i've been to vegas so many times yeah i
04:54mean that's what
04:54i wanted you stole it from me it's a competition clement says watch it back molly watch it back
05:00i'm going to make three completely different desserts it's going to be challenging because
05:05i have to really stand out and do something perfect i'm very ambitious so i just hope i can
05:11get you know everything done i really wanted to look like a gambling table the centerpiece i'm
05:16gonna have the cake gonna look like a roulette and all around i'm going to have my playing card
05:22desserts with champagne mousse and then my dice with a milk chocolate mousse with bourbon mr clement
05:29you're back in the number one spot after the semi-finals and you took las vegas i like to gamble
05:35you
05:35not a lot just sometimes but uh drinking gambling you know that's like you know the vegas vibe tell me
05:41what you're doing for the last format dessert i'm gonna be making a cake a chocolate sponge
05:45soaked with cherry liquor syrup and amarena cherries and then i'm gonna have uh cherry cremeux cherry
05:52jelly with amaretto chocolate diplomat it's gonna look like a roulette my plan is really to have my
05:57roulette spinning just like playing like in las i guess you really are evoking vegas i'm pretty confident
06:04this is like a redemption bake for you i think in a lot of ways because the last time in
06:07a competition
06:08you made it to the final three yes and i didn't win and i came back to win but i
06:12came back stronger
06:13you did this is like a full circle moment man here we are exactly he's better looking i'm just older
06:18uh good luck man thank you see ya
06:23the dry ingredients inside 23 of us now it's totally crazy feels surreal it's so good so happy
06:30to be here because i want this to taste like beer the stout beer i really want to show the
06:36judges the
06:37reckless sparkled chaotic molly that i am hi hi miss molly i chose the rock and roll after party how
06:45appropriate i've never been to a rock and roll concert that's true nothing ever it's so funny i
06:49was supposed to go to one with my dad a while ago and i never did i'm sure my dad
06:53after this will make
06:54me for my rock and roll after party showpiece i will be making a full-size blacked out entremet
07:01decorated with a hard rock hand and a microphone and my two smaller desserts will be the high voltage
07:07bonbon and old-fashioned cigar petite ghetto for my blacked out entremet like we've been partying all
07:12night and we're blacked out i'm making a black cocoa powder stout cake with a malted milk crameau
07:19then around that is a blonde chocolate and coffee mousse and it's all sitting on top of an espresso milk
07:25crumb crunch and then i'm going to do a chocolate cigar as like a little petite
07:30chateau and that's going to be old-fashioned flavors old-fashioned as in whiskey as in yeah
07:35my dad loves an old-fashioned he also loves a cigar so it's kind of a little bit of an
07:39homage to him
07:40so it's chocolate sable milk and dark chocolate mousse bourbon cherry jam and orange crameau anything
07:46goes at a rock and roll after absolutely good luck thank you this is my milk slash dark chocolate
07:52mousse this is the old-fashioned cigar with a cherry and bourbon jam and then i'm gonna fill
07:58it with an orange crameau it's like a classy party with cigars and old fashions i'm cutting out
08:03the bases to my cigars this is a very lightly chocolate sable
08:17so the brown is in the oven so i'm gonna start the comfort here florencia who shocked the baking world
08:25with a massive performance against juan it was so unexpected until the very last moment i didn't
08:32know if it was gonna happen but now that i'm here oh man it feels so great talk to me
08:39about what you're
08:39doing what was your theme i was left with carnival for my main element i'm gonna be making an entramed
08:45decorated as a circus tent and then a milk chocolate flexible ganache shaped like a pretzel and the other
08:51one it's gonna look like a candied apple it's gonna be a apple mousse with apple compote i'm scared to
08:56see what you're gonna do with six hours i know what you can do in 90 minutes it's absolutely delicious
09:00we found that out last time thank you so my large format dessert is gonna be a brownie with a
09:06spicy
09:07pineapple mousse a guava jelly inside some caramelized pineapple on top and it's gonna be shaped kind of
09:13like a circus tent so i'm allergic to pineapple i'm not gonna be able to try it so i'm gonna
09:18rely on pineapple
09:19yes you're nuts but i honestly it's a flavor that i use always in the shop it's probably my most
09:26sold
09:26flavor so i have to stick with it when i use some chiles de arbol let's make it nice and
09:31spicy i decided
09:33to bring some spiciness to my pineapple mousse i will try and balance the spiciness by infusing it
09:42in the cream so i'm gonna control it that way hopefully i don't overdo it five hours left to finish
09:48your
09:49final dessert show pieces impress the judges and drop the mic
09:55well they're fragile that's for sure this is my chocolate sablé cookie for my old-fashioned cigar
10:02petite ghetto they all just shattered on me you know what happened my bases are breaking they're
10:07like too fragile they all baked together unfortunately i can save about five but the
10:12rest of them are toast little mistakes like this could really be the difference between winning the 50 000 and
10:16not
10:24my bases are breaking they're like too fragile they all broke together i'm gonna have to roll my dough
10:29out cut it all out again this is going to send me back and really take time away from me
10:35making my
10:35showpiece i'm just gonna amp it up and stay a little bit more focused and we'll get there
10:41my strawberry jelly gonna be my insert for my little heart only four hours now to finish your
10:47final dessert show pieces all right molly let's celebrate our final yeah cheers pop the bottle let's
10:54do like a french check approved approved approved yeah approved approved working with champagne is not easy
11:05that's why i decided to reduce the champion because it's not a very strong flavor
11:11oh la la beautiful so for my smaller desserts i'm making petit gato
11:16which is a mousse dessert base i'm gonna make a heart i'm gonna have a struggle crunch and a champagne
11:24mousse a strawberry jelly and for the design when i incorporate like a playing card on it all right
11:30so my insert it's a strawberry jelly it's like the little heart in the heart when i want something i'm
11:37just gonna do everything it takes to get it beautiful you know just like my business all right it's a
11:44plan
11:44i had like when i was 15 years old i was like i'm gonna go to america and i'm gonna
11:48open my business
11:49so i opened my shop i had two employees at that time now i have 18 employees so now let's
11:56make
11:56like 300 lemon so with the money my goal would be to open 10 locations the next 10 years i
12:03came like
12:03from france like everybody of you you know with a dream and i made it happen and if i did
12:07it you can do
12:08it hundred percent so right now i'm using the white chocolate i'm gonna try to replicate
12:14the playing card the ultimate baking championship technique it's called the clement i have to do
12:22what i gotta do to survive in this competition survive i feel like it's any of ours to lose
12:28florencia is really strong with her flavor pairings okay so finishing up my guava insert but sometimes
12:35comes up short with techniques and decoratives this is good enough clement is incredible with
12:41decoratives he's refined he's highly technical i'm making my belt for my cake like a wooden effect
12:48and then there's me who kind of goes up and down in both of those
12:53they are the right form and they're cooked all the way through and they're not all stuck together
12:58which makes me so much happier
13:03i have all the elements ready for my entremet i put the blonde chocolate and coffee mousse into the mold
13:10then i take my melted milk from oak and my cake and i shove that into the middle of my
13:15mold lastly i
13:17fill up the sides i peel off the crunch layer and i push it in perfect my career has prepared
13:24me for
13:24this moment in so many ways i mean i made executive pastry chef at the age of 28. i grew
13:29up watching
13:30cooking competition shows on food network all the time with my family and being on a tv show like this
13:36let
13:36alone in the finale is such a big dream of mine this is meant to be and i'm here for
13:41a reason
13:43three hours remain chefs one bake whoever scores the highest takes a check home for fifty thousand
13:51dollars as well as that medal right there i really want it uh i wish that the first position is
13:59gonna
13:59happen today never happened before but you know farencia how's it going over there good i'm doing
14:04uh my inserts i'm gonna do a fake candied apple there is a chocolate strousel the apple itself is
14:13apple compote and then on the top there is a very light green apple mousse and then i'm gonna deep
14:19coat
14:19it in a red mirror glaze so it's gonna look like a caramelized apple but when you bite into it
14:25uh it's gonna be super creamy and the chunks of fruit inside in italy you have to decide what you
14:31want to do as a career when you are probably around like 16. during that time i was driving around
14:38with
14:38my dad checking out schools i didn't know what i wanted to do the very last school that we visited
14:43was a pastry school as soon as i entered the kitchen was like love at first sight and it definitely
14:50feels
14:50like i've come a long way from italy i really wanted to bring some alcohol in this cake we are
14:58in vegas
14:59so this one is my cherry liquor syrup this cream is diplomat which is a pastry cream mixed with whipped
15:05cream cherry creamer my cherry and amaretto jelly right now i'm putting some amarena to give some nice
15:18texture good to see you well we've got drop the mic presentations on three really cool themes for
15:25these desserts what are you hoping to see definitely different techniques we want to see something
15:31interesting we want to see something exciting and of course everything needs to be delicious you want to
15:37dream about those cakes i also visually i want to be able to tell what i'm looking at i want
15:41to see
15:42storytelling in their design not only are we looking for that excitement i want to taste it i want these
15:48flavors to jump so soft i'm building the main dessert chocolate brownie with a spicy pineapple mousse
15:57and a guava gel inside perfect just two hours remain now
16:05this is my blackout entremé so naturally it has to be blacked out
16:17this is really bad i should have put my cake on the board
16:26when i build my cake i didn't put a cake board underneath there's no place for mistake
16:42it starts to collapse and that's like a nightmare i'm like what i'm going to do
16:59so right now i just try to put my cake on the board and i should have put the board
17:07before at this
17:09stage of the challenge i have to do something okay i'm going to flip it over
17:24and then i'm going to just make it look like a dice
17:24oh i was safe here you go belt is on too much pressure
17:35i'm gonna make some dice it's going to be chocolate shortbread for the base and a milk chocolate mousse with
17:43uh bourbon and then i'm gonna make piquen praline and then i'm gonna just make it look like a dice
17:49everything has to be perfect 90 minutes the white chocolate first
17:57florencia she has like very good chocolate skills and i'm pretty sure she's gonna come out with like
18:03crazy chocolate decor chocolate i always say is alive because it really responds how you treat it
18:10i'm gonna use triangles in order to build the roof of the carnival tent having a small business there's
18:18always something that you need to invest in it winning fifty thousand dollars would be probably one
18:23of the best things that ever happened in my career so for my final dessert this is my flexible ganache
18:29and i'm gonna model it as a pretzel then sprinkle it with mild and salt and some pretzel crumbs it's
18:36gonna resemble like a pretzel but it's gonna be a different texture only one hour left
18:44i still have so much to do this is the last element to my display these are my bonbons i
18:51start by
18:51flicking some black cocoa butter on the outside to get really small dots then using a sponge i add red
18:58cocoa butter on one side and yellow cocoa butter on the other side and then i put orange in the
19:02middle
19:02to sort of emulate a flame they look great my high voltage bonbons are a tempered chocolate filled
19:08with yuzu ganache cookie crumb and raspberry champagne compote there's a really fine line with filling
19:14bonbon shells it needs to be nice and high but not so high that the shell will show what's inside
19:21i want to make a microphone as part of my display because i want to make a show-stopping statement
19:26and really really really make sure the mic drops at the end of my display so right now i am
19:32just kind
19:32of sketching out like a rock on hand if you will i love making stuff like this this will be
19:40the topper
19:40to my mousse cake rock on right now i'm doing my little card i think the gas is like very
19:51elegant
19:52that's why i have my champagne and strawberry and then my dice shows a bit darker side of vegas you
19:59know like the bourbon with the pecan you know it's more like party and then my roulette spinning it's a
20:06lot
20:06of detail it's pretty cool oh dude rock on is this the most important dessert you've ever i mean i
20:17would
20:17and it's multiple desserts i mean it's most important desserts desserts to pull you know um
20:21there's a lot riding on this so talk to me these are going to be like a little extra decor
20:27i want to
20:27have a more interactive display with the judges so i'm making them some all-access vip backstage passes
20:34i love that is there a significant other in your life yeah my boyfriend cool i'm so excited what's his
20:41name his name is andrew andrew uh-huh we are both in the industry i think it's good though because
20:47it helps us kind of understand each other it's so much opportunity it's like overwhelming but in a
20:52good way andrew your girlfriend is absolutely crushing here at ultimate baking championship
20:59thanks tessie 10 minutes left okay let's start with this
21:06bonbons they came out beautifully final push i'm making the nice roulette cutting some little square
21:14you know red and black and green and then i'm just going to place them all around so to really
21:20make a
21:20realistic roulette that is going to speed around with the little ball so then i can even play it you
21:26know
21:30i look sick thank you decorate decorate decorate
21:37so as i'm placing my decoration on the display i'm starting with the smaller elements in the front and
21:43then i'm gonna have the bigger components in the back in this finale we have four judges each judge
21:50can give 25 points each chef can be awarded up to 100 points whoever scores the highest they
21:58get a check for 50 000 only one of us is walking away with 50 000 what would you do
22:03with it after
22:04this i'm gonna take a vacation yeah i think you and me both what are you gonna do i'd really
22:08like
22:09to try and buy a house nice one minute left my hands are sweating i am just hoping that it's
22:15enough to
22:15pull me through to the top spot i'm gonna place some cotton candy on the tent roof it kind of
22:25gives
22:25some higher movement to it my hands are so shaking it's very nerve-wracking 10 seconds
22:37three two one time is up oh no no it's so good you got it you did it oh my
22:45god it's so cute that's it
22:46what's up let's find out who will be leaving here with the ubc gold medal and 50 grand
23:02getting into judging is very stressful you know like because this is the final this judging is going
23:08to define if i am the winner or not oh that's a lot of people all right chef clement tell
23:17us about
23:17your theme so the theme was las vegas so for my small desserts we have the ace card and then
23:25the playing
23:25dice and then for the cake this is a nice roulette so i wanted to give does the chance to
23:33win 50 000
23:34dollars tonight would you say red or black sherry is wearing this beautiful red jacket i'm going
23:42to go with you're going to go with the red all right number 11 black
23:4811 is my number oh 11 is your number yeah you know under it's black there's black yeah sherry gets
23:5350 k as soon as i saw it i was like clearly this is las vegas right roulette cards dice
24:00all this good
24:01stuff i think you got some clean work here i thought i was going to see a little more something
24:06a little more theatrical something a little more dramatic but it really does look like a true table
24:11like a gaming table thank you your chocolate walk is commendable those cards are beautiful but and the
24:18details can be a little bit better some of the dots on the dice are let's say a little string
24:24of
24:25chocolates hang all right you're all ready to taste absolutely okay clement whenever you're ready thank
24:34you thank you thank you all right judges we're going to begin with the cake so for the cake i
24:42made a
24:42chocolate that was soaked with a cherry syrup then we have a chocolate diplomat and then a cherry
24:49simmer with a cherry jelly and then some amarena this cake i think is absolutely delicious the acid from the
24:59cherries just makes this whole thing bright and tart and almost puckery thank you your cake is spot on the
25:06chocolate cream is also very good the flavors are impeccable thank you so much all right judges we're
25:12going to move on now to the playing card so the playing card i made a champagne mousse with a
25:20strawberry
25:20jelly inside and then we have a raspberry drizzle in the bottom i absolutely love this i think champagne
25:28is a very light flavor but when you pair it with the strawberry it has this like romantic vegas feel
25:33i think this champagne strawberry situation might be the best thing you've made wow use the flavor of the
25:40champagne to bring out the flavors of your fruit and it's delicious thank you okay judges we're now going to
25:47move on to the dice so for the dice i made uh piquet praline then i made milk chocolate bourbon
25:53mousse
25:54and then in the bottom we have a chocolate sabli i think that the dice was a magic act in
26:01that
26:01you really pushed the limit of the milk chocolate mousse it was a cloud and it just disappeared i loved
26:08everything about the dish just a little less bake on the cookie thank you i gotta tell you man past
26:13few
26:14weeks just getting to watch you bake has been an absolute pleasure you have made some delicious
26:18stuff i think you've made all of us smile thank you nice job buddy well clement thank you very much
26:24thank you thank you so much guys thank you it was a pleasure i feel like i did pretty good
26:30but now you
26:31know it's not just about me it's about also how the other baker do i'm pretty sure it's gonna be
26:36super tight
26:39i feel definitely nervous this is the most important of all the judging still now i know i
26:45did the best i could with the time i had chefs florencia welcome back thank you all right tell us
26:51your theme so i got carnival so i decided to make some fake pretzels and then there is a candied
27:00apple and
27:01the entry mate is gonna be like a stripe tent and then there is some cotton candy on top and
27:07then i
27:08made some uh extra treats some popcorns marshmallows florencia this is a carnival it's kind of a mess
27:16carnivals are a little messy you've made a lot of extra stuff there's a lot of beautiful things on here
27:22i can't imagine that i'm not gonna like any of them thank you florencia whenever you're ready you can serve
27:32the judges all right we're gonna start with the cake on the base there is a brownie soaked with
27:39some pineapple syrup and then there is a spicy pineapple mousse guava insert and then there is
27:46some caramelized pineapple on top of it the heat
27:52everything about this cake is kind of shocking the temperature of the guava insert that you have
27:58in there it is partially frozen so it has almost like crystallized edges when i bite into it and then
28:04you've got this pineapple cream that is also spicy so you've got fire and ice here basically it's
28:09delicious thank you chef all right jack i love your flavors i love the pineapple i love the granite that
28:15you make is just a little bit too hot for me i'm not crazy for heat into my dessert but
28:21that's very
28:21personal got it thank you so much all right we're gonna move on now to the pretzel the pretzel is
28:27a
28:27milk chocolate flexible ganache and is coated with milk chocolate some maldon and pretzel bites
28:35as it is it's nice you put so much effort into your entremet there is so much detail so much
28:43flavor
28:44that then makes your pretzel simple it's not the flavor for encio that we all know and love thank you
28:53well now move on to the candied apple so the candied apple starting from the bottom there is
28:58a chocolate strousel the apple itself is two parts so the bottom part that is coated with chocolate is
29:05going to be apple compote with cinnamon nutmeg cloves and star anise and then on the top there is a
29:11very light
29:12green apple mousse florencia this apple dessert was the star of your plate it really was thank you
29:20it's got every element that makes a really good dessert thank you chef it's a good dessert we have
29:25a lot of flavor i like the the mousse that you make with the apple is flavorful thank you thank
29:30you chef
29:31i think this is a really beautiful dessert thank you florencia throughout this entire competition
29:36it's really been an honor thank you so much it's my honor thank you so much thank you thank you
29:41thank
29:41you florencia overall i did what i could in the six hours i'm at peace with what i did
29:57i am feeling nervous there's a lot on the line i am hoping and praying that the judges really
30:03get that i'm trying to throw a rock and roll after party molly welcome back hello judges okay so molly
30:11tell us your theme my theme is rock and roll after party so any good party needs an invitation
30:18and you guys are the judges so naturally you deserve a vip pass so i want to invite all of
30:24you
30:24to the vip after party so feel free to take one oh this is amazing i love this how do
30:31you like it
30:31it looks beautiful on you all right well now that we've passed the velvet robe yes come on to the
30:36party
30:37at the very top we have our blackout cake the theme for this was you know the end of the
30:42party if we
30:43blacked out we probably need to come back to reality followed by our old-fashioned cigars and
30:49then after all of that heavy stuff you got to finish off with something a little bit lighter so i'm
30:53calling this the high voltage bonbon duff reckless
30:59it's all i wanted this is reckless no it's actually really not look at the shine on all
31:04those chocolates there i mean it's just really bright got a microphone i like those cigars i think
31:11this is one of the coolest things for as cutesy as this is i think it's really really smart and
31:17it's
31:17super shiny and well-tempered thank you wow molly you've created a feast for the eyes it's so much fun
31:24it's so colorful and to me it's very molly thank you okay whenever you're ready
31:36wow oh love the color of your cake thank you oh i got the fist crack
31:47okay molly we're gonna begin with the blackout cake it is a stout cake so it has a little bit
31:54of
31:54stout beer inside of it and then on top of that is a vault cremeau and then around that is
32:00a blonde
32:00chocolate and coffee mousse and it's all sitting on top of an espresso milk crumb crunch it is such a
32:08delight to go through all of these thick dense chewy fluffy moussey textures and then you get to
32:15this hard shell on the bottom that crumbles and crunches great job thank you blackout cake is meant
32:21to be deep dark delicious and rich so you nailed that it's very unexpected to come with this beautifully
32:28light creams that go along with it the one thing when you say stout yes i'm not getting stout
32:38okay molly we're gonna move on now so in front of you you have the high voltage bonbon starting at
32:44the top you have some cookie crumb and then it will be a jelly and then a yuzu ganache and
32:48it's all
32:49inside of a 70 percent tempered shell the color that you spray we can see the shine of the chocolate
32:56the tempering is perfect berry yuzu chocolates those flavors go so well together what you did is beautiful
33:03thank you it's a whirlwind of flavors and that really strong bitter chocolate comes through at
33:10the end very much enjoyed it all right molly what's up next the last one is the old-fashioned cigar
33:15you
33:16have a sablé cookie on the bottom and then you have layers of orange white chocolate cramell you have a
33:22milk and dark chocolate mousse i did half and half chocolate and then there should be a little bit of
33:27cherry and bourbon jam in the middle huh i like food i can play with this thing is luscious it's
33:36so
33:37soft and you really get the chocolate and i can taste the old-fashioned but it's not alcoholic i don't
33:42feel like i just took a shot it's really good oh the textures galore moussey soft in the center i
33:49love
33:50this crumbly bite on the bottom i can taste all the elements and they stand out thank you okay one
33:56last
33:56thing before we leave i think it's a little bit of a coincidence but also not that this challenge
34:01was called the mic drop challenge all right molly for the final time thank you so much thank you guys
34:11thanks molly i feel like overall i got a ton of positive feedback definitely got some negative things
34:19so i'm just excited to see if it was enough to get through to the end
34:28today was my best day in the kitchen win or lose i left it all out there and i'm really
34:34proud of
34:34everything that i have done i'm pretty sure it's gonna be super tight but i think i delivered a really
34:41nice product so you know i feel pretty confident it all comes down to this i want it pretty bad
34:48i really
34:49want that medal in my shop you know i really do chefs when we first met i told you the
34:56leaderboard
34:57would play an important part of your journey here and you never stopped baking your hearts out but today
35:03is finally the day that being number one matters the most clement your dessert presentation had all the
35:12elements of a wild night in a vegas casino there was so much precision and skill in your overall design
35:19work and you did especially good job infusing and balancing alcohol in your desserts which added to that
35:26vegas field florencia your presentation embraced the colors and chaos of a real carnival and your spicy
35:35pineapple guava tart was a fascinating combination of fire and ice molly your rock and roll after
35:45party looks so much fun your desserts had so many diverse flavors and you made them all work so well
35:53what you've been able to accomplish in this final challenge in the very short amount of time that
35:58we gave you is nothing short of astonishing all right this is it it's time to see your scores and
36:08find out
36:09the winner for your skills at creating the overall decor for your dessert presentations the judges awarded
36:16up to 10 points a piece and here are the scores
36:24i'm feeling very nervous because of course is the the suspense that to see what what happens
36:32molly you got the top score followed by clement and florencia for your master score score that was all
36:41about the flavors and the technical difficulty of your desserts the judges awarded each of you up to 15
36:47points so all of you have a shot at winning this competition right now florencia let's see your final score
37:02florencia you received an additional 46 points bringing your overall score total to 71
37:07out of 100. thank you clima your skill score was 28. you need 44 points or more in order to
37:15beat florencia
37:17did you get it
37:24good job good job clima good job i really brought everything in this competition everything i had
37:30good job and i think you know i deserve to be the ultimate baking championship winner thank you so
37:37much thank you even though i didn't win uh just the fact to be in the finale just the fact
37:42to be here
37:43in the first place it just makes me very proud clement you are now number one on the leaderboard if
37:48that
37:48score holds you'll be our winner
37:54molly molly it now all comes down to your final score you were given 35 points for your skills in
38:03this
38:03challenge if you got 45 or more you'll overtake clement and you'll become our champion
38:12for the very last time to go to the leaderboard
38:18the leaderboard
38:19it would just be the most amazing feeling in the world if i could if i could win this title
38:24and become
38:24the ultimate baking champion
38:32wow
38:37molly congratulations 91 out of 100 you are the ultimate baking champion
38:45i'm so happy for her yeah for real it was a great experience and i would definitely do it again
38:54so the ceremony there you go molly how do you feel i'm shaking i'm over the moon thank you guys
39:02so
39:02much really it means so much let this be a lesson to future chefs reckless wins that's it
39:14oh are you ready oh this is really happening this is happening oh my god congratulations thank you
39:22you've earned it great
39:24great job
39:27this is unreal i'm so excited and oh my god i'm so proud of myself i it has been
39:35a roller coaster throughout all of these episodes and i i can't believe that i have this around my neck
39:41right now thank you for all of them thank you for all of them great job great job
39:46you
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