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00:01Previously on MasterChef.
00:03Welcome, everyone.
00:04We embraced FIFA World Cup fever in the kitchen
00:07and kicked off a global competition of our very own.
00:11This is MasterChef Global Gauntlet.
00:14Let's go!
00:16America's top 20 home cooks,
00:17representing four territories around the world.
00:20Asia Pacific!
00:22Europe!
00:22America's baby!
00:24Viva Africa!
00:25Let's go!
00:26We're put through the ringer.
00:27Rift!
00:27Eggs Benedict.
00:28Mystery box challenge.
00:29Oh, my God!
00:31It's definitely a workout.
00:32In challenge after challenge.
00:34So we're cooking for 100 young soccer players.
00:37Put it off.
00:37The grill is on fire.
00:39What's that?
00:39Can I stand out of the way?
00:41You have to cook elevated stadium food.
00:44Oh, my God.
00:44This is a disaster.
00:46You will be cooking dishes for a FIFA World Cup watch party.
00:49Oh, no.
00:50To see who had the skills.
00:52I like that sound.
00:53And the stamina.
00:54Let's go!
00:55Come on!
00:55Go out, bro!
00:56Finish strong!
00:57Stop!
00:57Hands in the air!
00:58All right!
00:59Let's go!
01:00To make it all the way.
01:02Beautiful cooking.
01:03Thank you so much.
01:03Delicious.
01:04Got it absolutely nailed.
01:06You cook with poise.
01:07There's no two ways about that.
01:08We can taste how much it means to you,
01:09because it is delicious.
01:10Thank you, Chef.
01:11And while some didn't survive the gauntlet,
01:14Nico, say goodbye.
01:16One team was pulling ahead of the pack.
01:19The best dish of the night was cooked by Jamie.
01:23Wow, Asian Pacific again saved all five.
01:26That is the second win of the season.
01:28Good job.
01:30Tonight, the Global Gauntlet returns with a bittersweet baking challenge for the top 16.
01:36Lift!
01:36Oh, my God!
01:38Oh, my God!
01:39I love chocolate.
01:40Jamie, you get to take five minutes away from another territory.
01:44Oh, my gosh!
01:46Whoo!
01:47In previous seasons, the baking challenge has always been an Achilles heel.
01:50But some cooks will melt under the pressure.
01:53Is something burning?
01:54Oh, yeah, yeah, yeah.
01:56Don't send me home.
01:57I'm having a hard time getting my head around this.
01:59That's the texture you wanted?
02:01It comes across feeling a little elementary.
02:04I'm disappointed because it looks like a brownie from a bake sale.
02:19It's great to be back.
02:22Yes.
02:22So nice.
02:23These talented chefs, I'm hoping they are well-rested.
02:26Mm-hmm.
02:26They should be.
02:27Absolutely.
02:30Oh, my God.
02:32It's the mystery box.
02:34Welcome back, guys.
02:35Let's go.
02:36Let's go.
02:36The mystery box.
02:38Oh, my gosh.
02:39Good news coming.
02:40Are you serious?
02:41Top 16, I feel fantastic.
02:44Our team, Asia Pacific, is the only team that has all five members.
02:48We are a force to be reckoned with.
02:50I'm nervous.
02:51I wonder what it could be.
02:54I'm hoping that there's a full Asian buffet underneath this mystery box, and all I need to do is eat.
02:59Now that we're back in this incredible MasterChef kitchen, trust me, this competition is about to reach a whole new
03:06level.
03:07Oh, no.
03:08As you can see, you're all facing down another mystery box challenge here tonight.
03:13And let me tell you something.
03:14The ingredient under your mystery box, it's something that has stopped many MasterChef hopefuls dead in their tracks.
03:23Now, on the count of three, very carefully, lift your boxes.
03:28One, two, three, lift!
03:34Oh, my God.
03:37That's right.
03:38Chocolates.
03:39I love chocolate.
03:40It smells so good.
03:41A beloved ingredient, no matter where you hail from.
03:44Wow.
03:45It's got a range of styles and incredible flavor profiles, like carabine drinking chocolate, Japanese-inspired yuzu white chocolate, and
03:54Belgian milk chocolate.
03:56Very cool.
03:57So, tonight, you're facing your first baking challenge.
04:02Oh, my gosh.
04:03With baking, you have to be to the T precise with your measurements.
04:08And me, I'm not like that.
04:10But, like, wrestling, I'm all over the place.
04:13And that's kind of how I am in the kitchen.
04:15I don't measure anything.
04:17Now, you have 75 minutes to create a beautiful, stunning chocolate dessert that could only come from you and your
04:25culinary homeland.
04:27Awesome.
04:27Now, here's the good news.
04:29Tonight's winning chocolate dessert will earn this.
04:34The incredible MasterChef immunity pin.
04:39Coming back to Africa.
04:42That's ours today.
04:43Come on.
04:44First of all, you get to take your entire territory to the safety of the balcony.
04:47But they'll also earn a full set of baking tools and utensils from our friends at OXXO to the tune
04:55of $3,000 worth.
04:58How cool is that?
04:59I need that.
05:00Wow.
05:01Right, that's exciting news.
05:03But, sadly, the worst two cooks from tonight's challenge will be leaving MasterChef.
05:11That's right.
05:12Tonight is a double elimination.
05:15Hey, yeah, yeah, yeah.
05:16Make sure it's not you.
05:18Nope.
05:19But here's the kicker.
05:21Not all of you tonight will have 75 minutes.
05:26Jamie, Jamie, Jamie.
05:28Since you won the last challenge, you have a big advantage tonight.
05:32I'm ready.
05:32You get to give one territory an extra five minutes.
05:37Mmm.
05:38Oh, my goodness.
05:39But not just that.
05:41Wow.
05:41You also get to take five minutes away from another territory.
05:45Oh, my gosh.
05:47Oh, my gosh.
05:48Oh, my gosh.
05:48That is such a long time.
05:50Please don't.
05:52Oh.
05:53There is a territory that I am the most threatened by.
05:56And taking five minutes away, that's extremely detrimental when it comes to a baking challenge.
06:02Let's start with the sweet.
06:04The additional five minutes is going to which territory?
06:07My territory, Asia Pacific.
06:10Go, Jamie.
06:12Shocker.
06:12Thank you, Jamie.
06:13Shout out, Jamie.
06:15Doing good today, guys.
06:16Right, on to the bitter.
06:18Uh-huh.
06:19Which territory are you denying that five minutes?
06:23I'm choosing this region because I think they are Asia Pacific's strongest competitors.
06:30I'm choosing Team Africa.
06:33Wow.
06:34Ha-ha-ha-ha-ha.
06:35So, Team Asia Pacific.
06:37You'll have 80 minutes tonight in total.
06:39Team Europe and Americas, you'll have the full 75 minutes.
06:43And Team Africa, you'll have to wait until there's just 70 minutes on the clock.
06:47It's a long time.
06:48Yes.
06:49Hey, this is international warfare.
06:51Ha-ha-ha.
06:52Literally.
06:53Everybody ready?
06:54Yes, Chef.
06:54Yes, Chef.
06:55Yes, Chef.
06:56Okay, Asia Pacific.
06:58Your 80 minutes start now.
07:01Let's go.
07:02Let's go.
07:05Let's go.
07:07Get everything you need now.
07:08Go, go, go.
07:14Patience is a virtue.
07:17I need to be in the top tonight because I love to bake.
07:21And anything chocolate, I'm a chocoholic.
07:23So, I just want to prove to myself the one thing that I know I'm good at in this outside
07:28world, that I can kill it in the MasterChef kitchen.
07:32Got it, Champa.
07:34Whew.
07:36That looks good.
07:39America's Europe.
07:40One minute until you go.
07:42Get warmed up, guys.
07:43Don't want to pull a hammy.
07:45It's thickening.
07:46I think Fu is working on his pastry cream.
07:50Tonight, I'm making chocolate-dipped madeleine with a white yuzu chocolate pastry cream.
07:56So, this dessert here is a playoff of Vietnamese iced coffee.
08:00So, I hope I can knock it out of the park.
08:01Nice, Fu.
08:02Right, Team Europe, Team America, stand by.
08:05All right, ready?
08:06Three, two, one.
08:09Go.
08:09Go.
08:11Let's go.
08:12Europe, girl.
08:13Let's go.
08:13Oh, my gosh, y'all.
08:15Oh, my gosh.
08:16Whoa, whoa, whoa.
08:17Nummy.
08:17Nummy.
08:18Pantry's about to be really sparse.
08:21So, time matters much more in a baking challenge than in a savory challenge, where you can compensate, right?
08:27You choose shrimp instead of chicken, and the five minutes doesn't matter anymore.
08:32Here, you can't hurry the oven.
08:33Nope, you're right.
08:34Foutine Africa.
08:35It's quite debilitating the way that you're standing there watching for nearly 10 minutes.
08:40That's the way to work your nerves.
08:41Totally.
08:42You're sitting there, you know you need to get things done, and now you just have to wait.
08:46Africa, one minute!
08:49Pete, are you ready?
08:50Oh, save it, save it, save it.
08:53Like, come on.
08:55Time doesn't move when you're waiting at your station watching other people bake.
08:58You kind of just sit there, feel helpless, and the panic starts to set in a little bit.
09:02It's stressing me out to see how far along people already are.
09:06Perfect.
09:07Woo, woo!
09:07Let's go!
09:08The journey chart really my forte.
09:10So, to lose five minutes off of an already difficult challenge is just not where I want to be.
09:16Oh, my gosh.
09:18Everybody going so fast.
09:20Wow, we're still not going yet?
09:23Nope.
09:23The competition's halfway done.
09:28I'm getting, like, the jitters.
09:30I know, like, everybody going so fast.
09:33Africa, stand by.
09:34Let's go, Afro!
09:35Three, two, one, go!
09:39Let's go, Africa!
09:39Let's go, you guys.
09:42I think they're mad at me.
09:45Jamie gives Africa the five-minute time delay, and I'm definitely feeling nervous because Asia-Pacific has had a full
09:52ten minutes before we even get to move.
09:54A lot of the stuff that I do bake at home takes a long time to bake or rise or
09:59proof, so my mind is immediately thinking, like, where can I shave a few minutes off in the process?
10:04Because I feel like I need every minute to get my bake done.
10:09Breathe, breathe, breathe.
10:11With a double elimination, tonight is not the night that I want to end up in the bottom three.
10:15In this mystery box, it's a big ask because we haven't used an ingredient.
10:19Yeah, chocolate seems standard, but there's so many different variants of chocolate.
10:22And to pick something that shows your culture is a tall feat.
10:27Not easy.
10:28Check on it at 30.
10:29Go check the caramel?
10:30Yeah, yeah, yeah.
10:31Go check it.
10:32In previous seasons, the bacon challenge has always been on Achilles' Hill, but if you are going to be America's
10:37next master chef,
10:38then you need to have baking skills.
10:42Come on, Asia!
10:43Woo!
10:44Let's go!
10:45Let's keep our numbers, yeah?
10:47Yeah!
10:47That's a lot of pressure, young lady.
10:49I'm making a white cardamom chocolate tart with a mango passionfruit curd.
10:55India is known for its mangoes, but I'm worried about whether the crust is going to work out well, so
11:02I'm trying to get this dough ready and in the oven as soon as possible.
11:06Mmm, that's good.
11:07I'm paying tribute to my grandmother today.
11:10She was a pastry chef in Jamaica, and she actually baked this cake all the time.
11:16It's a Jamaican black cake.
11:18It's very flavorful, lots of spices, lots of fruits.
11:22Boozy with Jamaican rum.
11:23Double elimination today.
11:25I think it's very crazy, but it's time for people to go home.
11:30Okay, next I need to do my rum syrup.
11:34So it's dark rum, port rum, one-fourth cup.
11:39Jake!
11:40Hello there!
11:41What are you making?
11:42I'm going to be making a cake based on champurrado, or Mexican hot chocolate, and inside it you've got some
11:47chocolate spiced with cinnamon, cayenne, a little bit of chili powder, salt.
11:51A lot of components.
11:53Yeah, and I haven't even gotten to the passion fruit, white cocoa, sabayon.
11:56Are you being too ambitious?
11:58Like, you always, like, shoot so high, and then sometimes with your dishes, they live in your head.
12:03Yes.
12:03But they have to live in the plate as well, because I can't taste what's in your head.
12:07That's true.
12:08Good luck, Jake.
12:09Thank you very much, Joe.
12:15Here we go.
12:15Going in the oven.
12:17Uh, Julia.
12:18Hello, Chef Gordon.
12:19Tell me about the dish.
12:20What are you doing?
12:21I am making a Sicilian chocolate ricotta cake with orange pastry cream and chocolate almond bark.
12:28And it actually goes back to this town called Modica in Sicily.
12:32Yes.
12:32And the chocolate itself is rich, it's dense.
12:34But the secret here is not overcooking it and making sure it's not dry.
12:37Exactly.
12:37Exactly.
12:38Yes.
12:38Because, you know, it's quite heavy.
12:39Yes, 100%, Chef.
12:41Uh, listen, if you make it through tonight, you would have beaten Grandma.
12:45But grannies want you to do well, yes?
12:47So, now this one tonight, yes?
12:48Thank you, Chef.
12:49Good luck.
12:49Hi, Chef.
12:49My Mimi was the fifth cook to go home in her season.
12:52Veronica, your time is now up.
12:55Mimi gave me one goal that I need to get further than her, so I need to get it tonight.
12:59Oh, yeah.
12:59You're getting thick.
13:00You're getting thick.
13:01Don't worry.
13:02Oh, my God.
13:03My arms are already hurting.
13:06Oh, my goodness.
13:08Champa.
13:09Hi, Chef.
13:10How are you thinking?
13:10I'm feeling good.
13:11Tell me about the dish.
13:12What are you doing?
13:12So, I'm doing a plate of Bangladeshi tea time.
13:15I'm doing a chocolate cardamom sponge cake, a spiced Chantilly cream,
13:19a saffron pistachio cookie crumble, and a jaggery caramel.
13:22Love that.
13:23It's a very difficult dish to pull off.
13:24Yes.
13:25Get it right, though.
13:25It could be immunity-pin worthy.
13:27Yeah.
13:28Big risk, high reward.
13:29Exactly that, girl.
13:30Well done.
13:31Well done, well done.
13:32How are you doing, Heidi?
13:33I'm good.
13:34I'm good.
13:34I'm good.
13:35I am making a white passion fruit mirror glaze cake because my mama's kids used to make
13:40us a lot of passion fruit tarts, and we have a lot of passion fruit in South Africa, so
13:44I thought I would pay homage to her and to my country.
13:48Hey, Rita.
13:49Hi.
13:49How are you doing today?
13:50I'm good.
13:52All right.
13:52Tell me what we're making.
13:52So today I'm making chocolate puff puff.
13:55Basically, puff puff is just a fried girl.
13:57Puff puff, yeah.
13:57Yeah, I can enjoy the street food, but typically it's not made with chocolate.
14:00Sure.
14:01So I'm putting chocolate in the dough, and then I'm making a plantain pastry cream filling.
14:05A plantain filling?
14:07Yeah.
14:08I love plantain, and I love sweet plantain, so I'm going to make it into a jam.
14:12Then I'm going to make a pastry cream, and then fold it inside.
14:15Oh.
14:16Okay.
14:17Taking some big risks today, Rita.
14:19Time for me to puff a point.
14:20Sure.
14:20Because I don't have any dish in the top, so I'm trying to puff a point.
14:23Okay.
14:24Good luck, Rita.
14:26Hello, Brittany.
14:28Hello, Joe.
14:29All right.
14:29What an advantage you have.
14:30Barbados, I think like dessert could be like a shoe-in for you.
14:34Absolutely.
14:34Are you excited?
14:35I'm very excited.
14:36I'm making a beige and black cake with a rum caramel and a vanilla whipped cream.
14:42I legit can't remember making this as a kid, but not being able to eat it because there's
14:47so much alcohol in it.
14:49Oh, like a lot of Barbados and rum?
14:52Yeah, but I'm cutting that down a little bit, trying to make it not so boozy for you
14:56guys.
14:57Interesting.
14:57But it has to be moist enough and not to dry.
15:00Are you a baker?
15:01I am not a baker.
15:03It's very technical, right?
15:04It's like chemistry.
15:04Theory.
15:05All the percentages have to be right.
15:06The timing, there's not a lot of room for interpretation.
15:09Um, that's too hot.
15:12You burnt the brown sugar.
15:14That's definitely too hot.
15:15You might want to do that again.
15:16Yeah, yeah, yeah.
15:17That's no good.
15:18That's burnt.
15:18Oh, my goodness.
15:19Joe, don't send me home, please.
15:21All right.
15:21You got a lot to do.
15:22Good luck, Brittany.
15:23Burning my brown sugar in front of Joe is so embarrassing.
15:27This caramel is the main rum component in my rum cake.
15:31If I don't get this caramel on the plate, this can put me in the bottom.
15:35Don't send me home.
15:43Is something burning, guys?
15:46Oh, that's definitely too hot.
15:49We're gonna 100% redo that.
15:51Oh, my goodness.
15:53Don't send me home.
15:54My caramel burnt, so I need to start over immediately.
15:59We should measure this.
16:00What am I doing?
16:01Guys, 30 minutes remaining, let's go.
16:05I suck at baking.
16:08Mmm.
16:13Is it not done?
16:15You're good.
16:16Agatha.
16:17Hi.
16:18How are you feeling?
16:19I am feeling overwhelmed.
16:21You don't bake at home?
16:22I make bread, sour dough bread.
16:24That's my thing.
16:25Right.
16:25But I'm not a dessert person.
16:27No.
16:27That's delicious.
16:28What is that?
16:29This is orange cart that I'm making for my chocolate, olive oil, and orange cake.
16:34Valencia, Spain.
16:36It's the land of oranges.
16:37Of course.
16:37So I am putting those flavors in my cake.
16:40Love that.
16:40You girls are down to the final three in Europe.
16:42We're only three.
16:43If any territory needs to win tonight, it's got to be you girls, no?
16:46Yes.
16:47They make it work.
16:48Traditionally, olive oil cake is very moist, so make sure you do not overcook that sponge,
16:53please.
16:53Yes.
16:55Katie, that's beautiful.
16:58Complimenting the enemy.
16:59Hey, Peter.
17:00Chef Tiffany, how are you?
17:01I'm fantastic.
17:02How are you looking?
17:03What are you making?
17:04Today, I'm making a chocolate cake, a coconut shuk-shuk, and I'm also making a raspberry
17:07kuli.
17:08What's a shuk-shuk?
17:09So in Nigeria, when I was growing up, in our compound, we had two coconut trees.
17:12So I'd be on my mom's shoulders.
17:13She let me grab the coconuts.
17:15So the shuk-shuk is the shade coconut in a candy form.
17:18It's like in a ball.
17:19It's just going to be on the plate, almost like a garnish as well.
17:21Okay.
17:21All right.
17:22So definitely, I'm going to feel Nigeria on the plate.
17:25You're going to feel Nigeria?
17:25You're going to taste some coconut, for sure.
17:27Okay.
17:27And chocolate.
17:28And chocolate.
17:29Most importantly, chocolate.
17:31So you looked a little upset when you found out that you was going to have five minutes
17:38left.
17:38Oh, well, no big deal.
17:40You know what I'm saying?
17:41Getting five minutes left is not the greatest, but they gave it to Team Africa for a reason,
17:46because we can handle it.
17:46Good luck, Peter.
17:47Thank you, chef.
17:48Hi, shoes.
17:49How is it?
17:50My curd isn't getting thick.
17:52Should I keep putting it on the heat?
17:53You can thicken it directly on the heat, but just keep it on low.
17:56You got this, Haisu.
17:57Just take your time.
17:59Right.
18:00Daniel, first of all, how was that extra five minutes?
18:03You know, in baking, timing is everything.
18:05So I'm so grateful to Jamie for giving us those five minutes.
18:08Mm-hmm.
18:08Tell me about the dessert.
18:09What are you doing?
18:09I'm going to be doing a five-spice brownie with black vinegar cherries and a black sesame
18:13cream.
18:13So you're going down the simple easy road, right?
18:16I mean, I think it's simpler, but the flavors are there.
18:18Come on.
18:18Brownies have been around longer than I have.
18:20How does it connect to the Asia-Pacific?
18:22During Chinese New Year, black sesame balls are a very, very popular dessert.
18:26But also, every time I went back to China during the summer, my grandfather and I,
18:29we'd eat cherries together and see who could spit the cherry pit the furthest.
18:31So we take a bite of this brown and we spit it out to see who can get the furthest.
18:35I don't know about that.
18:37Young man, it's a double elimination tonight, okay?
18:39Yes, Chef.
18:39And so you've got extra five minutes and you're presenting a brownie.
18:43It needs to be exceptional, yes?
18:44Yes, Chef.
18:44Good luck.
18:45Thank you so much.
18:47So now this is cooking.
18:49Wow.
18:51There is some intricacy beyond belief.
18:53Yeah, it's very complicated desserts out there.
18:55Incredible.
18:56I think you're a baker, Daniel.
18:58I don't think I'm a baker, but I'm trying right now.
19:00But Daniel, it sounds like a bit of a letdown, but he's soon could take on a chocolate brownie.
19:06He's infusing it with spice, but chocolate brownie on a night like tonight.
19:10Mmm.
19:11I don't know if that's enough.
19:12Not when you're going up against so many who are really going out there.
19:15And truly embracing their heritage.
19:18Yeah.
19:19Five minutes to go.
19:21All of you should be thinking about your plating now.
19:23I need to freaking focus.
19:26You doing good, Dave?
19:27Yeah, I'm down to the wire, but I'm good.
19:28Okay, pop out, pop out, pop out.
19:32Okay, let's see how this is going to go.
19:35Ooh.
19:39No.
19:40This is every baker's worst nightmare.
19:43Don't do anything.
19:44Half of my cake is underbaked and it's not coming out of the tin.
19:47I am just devastated.
19:50Julia's not looking good.
19:52Oh, jeez.
19:52The entire essence of Sicilian ingredients is in this cake.
19:56And I genuinely don't even know what to do at this point.
20:01Think.
20:05Chop, slice, and dice with the knives used on the show.
20:08Are you ready to become a master chef in your own kitchen?
20:13Get your performance knives now at MasterChef.com.
20:21It's like he's gone.
20:24Think.
20:27Julia's not looking good.
20:28Oh, jeez.
20:29My cake is broken, but I'm looking at the clock
20:32and I have no time to freak out.
20:33I need to pivot.
20:34Just think.
20:35You just have to get it out.
20:36You just have to get it out.
20:37And so instead of one elegant cake,
20:39I'm gonna make three tiny little intricate cakes.
20:43Julia, I got the cake out.
20:45I just need to punch these things out
20:46and get them on the plate as fast as I can.
20:50Come on, guys, let's go.
20:51You need to start plating.
20:53Finish strong, team.
20:54Finish strong, finish strong.
20:55Final two minutes, yes?
20:57Guys, if I burn one more thing.
20:59Girl, you gotta go.
21:00Yeah, I know.
21:01You have got to go.
21:02I got to go.
21:03Now, our bollocks.
21:04Oh, .
21:06everywhere.
21:0890 seconds, guys.
21:09on your sneakers.
21:13Come on.
21:13You got it.
21:14Come on.
21:14You too, fool.
21:15Let's go.
21:15Come on, Asia.
21:16Last minute, guys.
21:17Come on, let's go.
21:18Final touches and plating on pastry.
21:20Very important.
21:20That's why you gotta give yourself a little more time here.
21:2220 seconds.
21:23Don't forget anything.
21:25There are lots of shaky hands out there, y'all.
21:27Wow.
21:27Come on, guys.
21:28You good, Rita?
21:29Yes, yes.
21:305, 4, 3, 2, 1.
21:34And stop.
21:35Hands in the air.
21:35Well done.
21:36Oh, my God.
21:39Guys, the literally last second.
21:42Holy cow.
21:44That was pure chaos.
21:46We were just pretty.
21:48I hope it's cracked.
21:49The good news is the cake is cooked, and it is moist.
21:53It doesn't look how I would want it to look, but everything's on the plate, so hopefully
21:56that's enough.
21:57Beautiful, beautiful.
22:00No, my cream's melted.
22:02Oh, I put it on a hot thing.
22:05Oh, no.
22:07I left my plate on a hot stove, which melted some of my cream.
22:14Well, I might need you all today.
22:19Right.
22:19First of all, well done, all of you.
22:21We are dying to take a much closer look.
22:24Shall we?
22:24Yes.
22:25Let's do it.
22:31Hello, Maria.
22:32Hello.
22:33Why is it so yellow?
22:33What gives it the yellow color?
22:35Oh, because of the carrots.
22:36This is a Brazilian chocolate carrot cake.
22:40Hello, Brittany.
22:41Hello.
22:42The rum component.
22:42Where's the rum?
22:43The rum is in the caramel sauce.
22:50Baking challenges are notoriously hard, and looking around this wide range of really talented
22:56chefs, it seems that there's very clearly a lot of people who struggled with this challenge.
23:00So this is Johara.
23:02I did it with pastry cream, which I've added white chocolate and orange blossom to.
23:05But you just can't taste much chocolate in the crempate.
23:08I 100% believe that Jamie made the right decision giving Africa the disadvantage.
23:13So this is like a real deconstruction of something, correct?
23:16Yes, Chef.
23:17Interesting.
23:18None of them really seemed confident, so her strategy worked to a T.
23:23Are they supposed to be so dense?
23:24Yeah, they typically are dense, yeah.
23:26Interesting.
23:26Okay.
23:27But what I'm most worried about is my territory.
23:30Agatha, tell me, is that what you wanted?
23:34Um, yes, Chef.
23:35Do you play ice hockey in Valencia?
23:37No.
23:40Europe has been the worst performing territory.
23:43Should it be that dry?
23:45Sorry.
23:47We're left with three team members, so there's nowhere to hide, no room for error.
23:52Is that what you wanted?
23:53I wanted to make a very dense cake.
23:58A shoot.
23:59You happy with the consistency inside the tart?
24:01I needed to let it set a little longer.
24:03I made a bad choice.
24:06What a shame.
24:07This was an extremely stressful challenge for everybody.
24:09Baking is stressful, and then also knowing it's a double elimination.
24:12I know people are worried.
24:14So, Daniel, the cherries are where?
24:16I did a black vinegar cherry.
24:19Strange.
24:20I am.
24:24Wow.
24:25Some beautiful dishes out there.
24:27But a couple of dishes out just missed them out.
24:31All the greens?
24:31Yes.
24:32Shall we?
24:32All right.
24:36Right.
24:37Let's start off with the highlights, shall we?
24:38Yes.
24:39Top dish from Team Asia Pacific.
24:42Please step forward.
24:43Champa.
24:44Yay!
24:45Have a good job, girl!
24:48I'm just feeling so ecstatic.
24:50Just being like the first Bangladeshi woman in MasterChef USA to execute this dessert.
24:57And I'm just so damn proud of myself.
25:00So today I made a chocolate chai and biscuit cake.
25:03It has chocolate cardamom sponge cake with a spice chantilly cream topped with ganache, jaggery caramel, and a pistachio cookie
25:11crumble.
25:12I mean, it looks like you've benefited from those extra five minutes right here.
25:16I did.
25:16They were very helpful.
25:18Yeah.
25:18Let's try it, shall we?
25:19Let's do it.
25:20And why four layers?
25:21I like a nice, fat, stacked cake.
25:34Champa, you have a way of making spices sing.
25:39And so I think it just makes the chocolate be better.
25:43It's spot on.
25:44Very nice.
25:46Champa, the sponge is delicious.
25:48I think the only thing I would change here is less of the cream.
25:51It's sort of outweighing the magic of the chocolate, but the ganache is just textbook.
25:57Pretty beautiful.
25:58It's all technically done well.
26:00Very, very cool dessert.
26:01Good job.
26:04For example, she's going to be tough to beat.
26:09I know.
26:10Okay.
26:10The next top dish is going to be from Team Europe.
26:15Welcome back to the top four, Julia.
26:21Come on, Julia.
26:23I am so shocked.
26:25There was times during this bake that I'm thinking, I have no idea how I can fix this, how I
26:30could pivot.
26:31But then when it came together in the end, I put up a dish that I'm very proud of, that
26:35Mimi would be proud of, and that was truly Sicilian.
26:37So I made a Sicilian chocolate ricotta cake with chocolate almond bark and orange pastry cream.
26:43Visually, it looks beautiful.
26:44It's elegant.
26:45I think the surprising thing for me tonight is just seeing how much work you put in across those 75
26:50minutes.
26:50Thank you, Chef.
26:51Really well done.
26:51Thank you, Chef.
26:52Shall we?
26:52Let's try it.
27:00The way that the custard kind of comes together, you want a little bit of creaminess with this cake because
27:05it is dense.
27:06I love everything that's on the plate.
27:08Wow.
27:09Julia.
27:09Delicious.
27:11And here's the magic.
27:12Look how thin that is.
27:14And that's hard.
27:15Well done.
27:15Thank you, Chef.
27:16You used each iconic Sicilian ingredient efficiently.
27:19And this dessert is kind of transporting in its taste.
27:24And that's a very big compliment.
27:27Great job.
27:28Really great job.
27:30Good job, Julia!
27:31Good job.
27:32Good job.
27:33Good job.
27:36Somebody save Africa.
27:38Okay, the top dish of the night from Africa.
27:42Please come forward, Rita.
27:44All right, Rita!
27:45Whoo!
27:47Whoo!
27:47Yeah!
27:48Whoo!
27:49Oh my God!
27:50Good job, Rita.
27:51You sure?
27:52Good job.
27:53Jamie targeted Africa, and she made a hard challenge even harder.
27:56But if Jamie is gonna sell Africa as a treat, I'm gonna show her that we are a treat.
28:01Today I made chocolate puff puff with plantain, pastry cream filling, spicy peanut crumble, raspberry
28:09This doesn't look like any street food puff puff that we've seen, right?
28:13Like, this is definitely elevated.
28:15I like that I'm seeing different layers of chocolate used in different ways.
28:19It makes me very interested to dig in.
28:21Thank you, Chef.
28:22Shall we?
28:27Oh, wow.
28:35Oh, they're delicious.
28:36The chocolate inclusion is wonderful.
28:38But I'll be honest with you, the actual plantain is delicious.
28:42I thought that was gonna be too starchy.
28:43That's the bit that lifts it for me.
28:45They taste like one of the most glamorous donuts I've ever had in my mouth.
28:48Great job. Well done.
28:49Thank you, Chef. Thank you.
28:50The texture is nice on the outside,
28:52and I think it absolutely needed the raspberry coulis
28:55because there is such dark chocolate notes going on.
28:59Thank you very much, Chef.
29:00Yeah, this dessert is just a really interesting kind of eye-opening dessert for me.
29:04I've never had anything quite like it.
29:06Thank you very much, Chef. Thank you.
29:07Very good.
29:07Thank you. Thank you very much.
29:08Great job, Rita. Well done.
29:09Thank you very much.
29:12Good job.
29:14Good job.
29:14Good job.
29:15Good job.
29:15That's amazing.
29:17Right, the fourth and final dish comes from Team Americas.
29:20For this individual, it's the first time in the top four.
29:24Come on, Jake. Let's go!
29:27Yes, Jake!
29:29I am overjoyed.
29:31Yes!
29:32Finally, I've proven to the judges that not only can I have big ideas,
29:36but I can execute on those big ideas.
29:38Today I made for you a cake inspired by champurrado, or Mexican hot chocolate,
29:43with a flourless brownie sponge, a chili chocolate mousse,
29:47a masa harina cocoa crumble, a passion fruit sabayon,
29:50and a caramelized white chocolate and miso ganache.
29:53Good grief.
29:54Love that.
29:57I'm still trying to listen to all the components to this.
30:00I'm just imagining how all those flavors are going to fit in here.
30:05Shall we dig in?
30:07Go for it.
30:07Oh, my goodness.
30:09Oh, Jake.
30:18Jake, you like this season's Willy Wonka?
30:23Because there are so many things happening here.
30:26Start off with that beautiful chocolate mousse.
30:28It's just melt-in-your-mouth chocolate.
30:30I don't know if it needs the sabayon, if I'm honest.
30:32It's irrelevant.
30:33But it's delicious.
30:35Thank you very much, chef.
30:36Jake, I'm not sure anybody else could have pulled this off quite like this
30:39other than you.
30:40The level of spice is right there on the edge.
30:44You're onto some delicious combinations.
30:46Good job.
30:47Thank you, chef.
30:47So, you're like a man of science, right?
30:50I really enjoy chemistry, yeah.
30:52Yeah.
30:52When you're thinking about all those spices,
30:54is it like all molecular structures
30:56that you're kind of seeing floating there in the ether?
30:59Exactly, yeah.
31:00Like, I'm trying to figure out how you get to...
31:02I don't think you can go in between those ears, you know?
31:05I have a difficult time with it.
31:07Bravo.
31:08Bravo.
31:09Good job, Jake.
31:11Good job, Jake.
31:13Good job, Jake.
31:14Good job, Jake.
31:15Good job, Jake.
31:18Good job, Jake.
31:18Four incredible desserts.
31:20The skill level tonight was off the charts.
31:22Yeah.
31:22Brilliant dish.
31:23And it's just very different from every region.
31:25Yeah.
31:26Vena's gonna have to do it for us.
31:28I'm worried.
31:29Happy?
31:29Yep.
31:29Yeah.
31:32Right.
31:33The best dish of the night was made by someone that is about to win that incredible OXO prize
31:41and this immunity pin.
31:44Congratulations goes to...
31:56Congratulations goes to...
32:02Julia!
32:08Well done.
32:11There you go.
32:12I want some fish.
32:13I want some dish.
32:14I got it.
32:15I got the immunity pin.
32:16I got it.
32:16I am on cloud nine.
32:18I feel amazing right now.
32:20As for the rest of you, head back to the station, please.
32:23Julia, head on up to the safety of the balcony and take Team Europe with you.
32:28Jamie, head on down, please.
32:29Oh, my gosh.
32:30You go girls.
32:31Yeah, let's go.
32:32We're safe.
32:33I go, go, go.
32:34This win means everything to me, especially being the first win for Europe.
32:38Oh, great feeling.
32:40Now, Agatha, you have a big thank you to Julia.
32:44Tiff, Joe, and myself were not impressed with that hockey punk cake.
32:49Now, unfortunately, we have to take a look at the bottom three dishes
32:54and see which two home cooks will be eliminated.
32:59Right.
33:00The bottom dish from Team Asia Pacific.
33:03Please step forward.
33:06Daniel.
33:08Wow.
33:10I'm feeling very surprised that my name was called up
33:12because although my dish is a little simple,
33:14I think the flavors work great together, so I hope it's enough for the judges.
33:17Tonight, I made for you guys a five-spice brownie with the black sesame cream,
33:21the lemon caramel, and black vinegar cherries.
33:24Young man, I'm just disappointed with you because it's a brownie,
33:27and sadly, it looks like a brownie from a bake sale.
33:31Shall we?
33:32Yes.
33:33Did you toast the spice prior to putting them in?
33:36I actually browned it with butter, so that could bloom the spices
33:39and give it some more flavor.
33:40So that's a no.
33:45It is absolutely solid.
33:58Okay, uh, oof, there is such a fragrance of raw Chinese five-spice.
34:04And then everything else is just a noise on your palate that is not working.
34:09Yeah, I think you have a very intense chocolate brownie.
34:12You have the black sesame.
34:14Then you have caramel, which again, it's very rich.
34:16I want more of a balanced dessert.
34:19I understand, chef.
34:21You don't really follow the rules.
34:23But when you don't follow the rules, there's two outcomes.
34:27You're brilliant, and then you prove everyone wrong.
34:30or you bear the consequences of those actions.
34:37Thank you, Dan.
34:43Okay, the bottom dish from Team Africa tonight.
34:46Definitely could have used those five minutes that Jamie took away.
34:51Please come forward.
34:53Peter.
34:56I don't want to use your mouth.
34:59I'm feeling embarrassed and worried because it's a double elimination.
35:04The odds are not in my favor.
35:06Judges today have a deconstructed chocolate cake with a coconut chup-chup,
35:10coconut shantari cream, and a raspberry coulis.
35:13I'll be honest, it looks unfinished.
35:15The essence of the dish, the heart, is the cake.
35:17And it needs more cake.
35:18So you've been too sparse.
35:19Sure.
35:20Shall we?
35:29Peter, I think the problem I've got is the way you've deconstructed it.
35:32It's got too far.
35:33The cake is actually good.
35:35It's what's surrounding it is bringing it down.
35:37You had an idea, and I don't think you executed this the way that you should have.
35:42Like, instead of giving us a chocolate cake with a few of these accoutrements,
35:46you almost garnish this plate.
35:48And everything else is a bit too much.
35:51I understand.
35:58Okay, the final dish in the bottom three is from Team Americas.
36:03This cake seemed like it had some technical flaws.
36:07Please come forward.
36:09Brittany.
36:12I'm worried about my cake.
36:15I'm usually so heavy-handed with my rum pours, but I tried to scale that back, and I shouldn't have.
36:22I have made a chocolate beige and black cake with a rum caramel sauce, a vanilla bean whipped cream,
36:29and on top is a chocolate ganache.
36:32This is tough, Brittany.
36:34I love this cake from those calories.
36:37And the first thing you get is that fragrance of the rum.
36:40I'm not getting that hit.
36:41I usually add the rum to the cake.
36:43I just didn't want it to be too rummy for you guys.
36:46But that's how it is, right?
36:47Yeah.
36:48What we love about the cake, it's almost like you took it out.
36:51Shall we?
36:54It's dry.
36:57I didn't put enough rum in rum cake.
37:03I can't believe I did that.
37:11Let's taste it, shall we?
37:15It's just, it's dry.
37:26Brittany, it's such a shame, because it needs to have that punch of rum.
37:30That helps to get rid of that really dense heaviness of the macerated fruit.
37:35It's a cake you want to get drunk on, and there's no way of getting drunk on that.
37:38I'd get high because the sugar is so heavy in there.
37:41Yeah.
37:41When you do something that is known, we know exactly what it should taste like.
37:46So it's not enough moisture in the cake.
37:50And the sauce isn't helping it to be better.
37:54Yeah, it's really too bad, because molasses is a very dominant flavor.
37:57That's all I taste.
37:58I'd love to taste some rum for a bit of acidity.
38:00And quite frankly, you played it all wrong.
38:04Thank you, Brittany.
38:11Now we need to decide on two home cooks that will be leaving the competition.
38:16Please excuse us.
38:27Okay, Daniel, 80 minutes for chocolate brownie.
38:31It's just not good enough.
38:32In concept, he just started off making the wrong thing.
38:35Was it an elevated brownie?
38:37No, no, it wasn't elevated.
38:38It was a mess.
38:38And it didn't work together.
38:40You know, Peter's dessert deconstructed like that was really physically unappealing.
38:44It was badly deconstructed.
38:47And Brittany.
38:48Oh, my gosh.
38:50Could you taste any rum?
38:51No.
38:51She could have taken that cake and done something to elevate it a bit more.
38:56Yeah.
38:57It's tough.
38:58Don't like everyone.
39:00You ready?
39:01Yeah.
39:08Oh, my gosh.
39:09This is going to be heartbreaking.
39:10I know.
39:12What a night.
39:13Daniel, Peter, Brittany.
39:15After discussing with Joe and Tiff, we've come to our conclusion.
39:22Peter.
39:25Step forward.
39:27Listen, young man.
39:30You did just enough to stay in this competition.
39:34Please say goodbye to Daniel and Brittany and head back to your station.
39:42Wow.
39:46I did not see this coming.
39:49Daniel, I'm going to come to you first.
39:50Young man, if there's one thing we've come to love in this competition is your energy.
39:53It's vibrant.
39:53It's positive.
39:54Have you enjoyed yourself?
39:55I've enjoyed it so much.
39:56And to be honest, I'm extremely disappointed in myself because there's so much more I want
40:00to show off.
40:01So much Chinese culture I want to show.
40:03But MasterChef is only the beginning.
40:05So thank you guys so much.
40:06You are very welcome.
40:07Brittany, you know, there's one thing that was evident across all your cooks is that steely
40:12focus.
40:13And we're sorry to see you go.
40:14This was a great experience and I'll never, never take that for granted.
40:19Thank you guys so much.
40:21Both of you, please come and say goodbye.
40:24Let's go.
40:25Take care, buddy.
40:26Take care after yourself.
40:27Yes.
40:27See you in that arena, girl.
40:29Come on.
40:29You got this.
40:30Good luck to you.
40:32It definitely hurts that I'm the first person from Asia Pacific going home.
40:37And I'm disappointed because I feel like I played it way too safe.
40:40I learned that it's important to take risks, not only in MasterChef, but just in life.
40:50Um, I am disappointed.
40:52This baking challenge really got me.
40:54Love you guys.
40:55But I hope the Americas take the whole thing.
41:00And I am glad that I got to represent Barbados.
41:05Give it up, guys.
41:06Brittany and Daniel, come on.
41:07Whoo!
41:10Whoo!
41:14Next time on MasterChef Global Gauntlet.
41:17Let's go, Africa.
41:18The top 15 take on a brand new challenge.
41:20Wheel of Fusion!
41:23Yo, this is crazy, bro.
41:26You'll fuse whatever cuisine that lands on with your own culture.
41:30Oh, God.
41:30But Julia's big advantage.
41:32I've never made frog legs before.
41:34That's going to be good.
41:35Leads to a shocking twist.
41:36What the heck is happening right now?
41:38I think we were targeted again.
41:39Julia came to play!
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