Oynatıcıya atlaAna içeriğe atla
GUNES
  • 23 dakika önce
The Great Canadian Baking Show S10E05
Döküm
00:01Happy Birthday to us!
00:05Alright Anne, you do the honours, make a wish.
00:07Okay.
00:09Yay!
00:11Sorry, hold on.
00:12Yeah.
00:13Hello?
00:13Yes?
00:14Yes!
00:16Yes!
00:16Oh my god!
00:18I just won the lottery and I won backstage passes to see BTS
00:21and I won an award for being the prettiest girl in the world!
00:24Oh my wishes came true!
00:26I'm so happy for you!
00:28Okay, my turn.
00:34It's happening!
00:36Hello?
00:38No, I don't want my air ducts cleaned.
00:42Last time...
00:43Woohoo!
00:44Oh my gosh!
00:45My dinner!
00:45The bakers had a picnic...
00:47Man, it's a lot of work to prepare for a picnic.
00:49I have people for that.
00:51Justine packed in the flavours...
00:53Can't go wrong with fried chicken.
00:55...to win Star Baker...
00:57I'm baking like it's my last bake in the tent.
00:59...but others tripped up.
01:01My cookies are a disaster.
01:03Oh my god, it's so stressful.
01:04And it was Vendina's time to say goodbye.
01:07I had fun.
01:09Now...
01:09There's a lot going on.
01:11The bakers are celebrating...
01:12It's birthday week!
01:14We're going bananas for your birthday.
01:16Yeah.
01:17With a stunning signature...
01:19That's a very bold approach to baking.
01:21An unfamiliar technical...
01:23Very uncharted territory for me.
01:26I'm just following instructions.
01:28And a blistering showstopper.
01:30I don't like it.
01:32If they don't work, I don't really have enough time to do them again.
01:35Ha!
01:57It's your birthday!
01:59Woo!
01:59I'm excited for birthday week.
02:01Birthdays are usually happy times and exciting times.
02:05Yeah!
02:06It is going to be a birthday party in the tent.
02:08Okay, here we go.
02:09I'm getting more into the flow of things.
02:11Like, I'm kind of letting loose and having fun.
02:15Ready to hit middle range.
02:18The heat is on in the tent.
02:19We're down to six amazing bakers.
02:22It's definitely going to be stressful today.
02:23And you have to bring it all.
02:25Good morning, bakers!
02:27Can you believe it?
02:28It's our 10th birthday!
02:30Now, where's the fun in just celebrating one day when you can have a whole birthday week?
02:37We love attention.
02:40For your signature challenge, you will make the popular Indonesian celebration cake, the Lapis Legit.
02:46The Lapis Legit is made by broiling individual layers of cake batter and then stacking them together to make a
02:52colorful creation.
02:54It's our birthday, folks, so it's got to be fun, festive, and have a minimum of 10 layers.
02:59Otherwise, I won't invite you to my birthday party next year.
03:02And sometimes they're fun.
03:04He has a bouncy castle.
03:05Mm-hmm.
03:07Bakers, you have two hours and 15 minutes.
03:09On your marks...
03:10Get set, bake!
03:15It's birthday, we...
03:18But I'm stressed.
03:20I'm gonna cook like home.
03:21No measuring.
03:22Ooh, no measuring.
03:24What's this tactic, then?
03:25This tactic is survival.
03:27We love birthday.
03:29We love to celebrate.
03:30We love to party with moderation.
03:33However, in that case today, for signature, we don't want any moderation.
03:37We want a baker to bring their A-game.
03:39Some of spectacular bakes.
03:41I love birthdays, so I love birthday meat.
03:44So, everything is great.
03:46We're making the Lapis Legit.
03:49Don't you know what that is?
03:50It's an Indonesian treat that has layer upon layer of fine cakes.
03:56It's a very rich, dense layer cake.
03:59It's notoriously difficult to make.
04:02It takes a lot of time.
04:03And it's usually made for special occasions.
04:07And what's more special than a 10th birthday?
04:09This is very tricky, very finicky.
04:13See, I broke an egg.
04:15Lapis Legit is made with a ton of eggs.
04:18I just separated 20 egg yolks.
04:21I only use 12.
04:24Only 12.
04:25Usually.
04:26Hi, Andrew.
04:27Hello.
04:28Now, we have once again chosen a very egg-heavy bake.
04:31This bake has kept me up a lot of nights.
04:33So, I just thought, what is the egg yolk doing in this case?
04:36Okay.
04:36It is a fat.
04:36So, I went with the highest fat thing I could think of, which is coconut cream.
04:39It's just going to be a little bit different of an experience, but you'll get the idea of the lapis.
04:45Andrew will tip his hat to Lapis Legit with a vegan strawberry shortcake version that reminds him of mom.
04:52My mom is not a baker, but she loved to do strawberry shortcake.
04:56So, I'm sort of recreating that memory for myself here.
04:59I'm trying to make it similar to my Russian honey cake.
05:04I am going to use burnt honey, which is happening here slowly.
05:10Oh, I have ginger in there for my pineapple tamarind cocktail.
05:14And it smells delicious.
05:16I'm doing a banana bread kind of flavor.
05:19Love it.
05:19So, we're going bananas for your birthday.
05:21Yeah.
05:22Mine is flavored to taste like milk tea.
05:26So, like bubble tea.
05:28My arms are so tired.
05:32Justine's bubble tea flavored Lapis Legit will celebrate a super special birthday.
05:37I was thinking of like debuts.
05:40I was promised one and never got it.
05:42I'm still bitter about it.
05:43Yeah.
05:44So, a debuts is in Filipino culture when a woman turns 18.
05:4718.
05:48Yeah.
05:49Oh, okay.
05:49So, we're celebrating your 18th birthday.
05:50Yeah.
05:51Oh.
05:51Except for I celebrated mine at the club, so it's fine.
05:55The bakers will layer two different colored batters.
06:00Smoothing into thin layers before broiling.
06:03I don't want any air bubbles.
06:05I want these to be nice, even layers.
06:08I bent this spoon just for lapis.
06:11I can also smooth out the middle quite well.
06:13Yes, yes, yes.
06:15Cammy's elegant birthday Lapis Legit will celebrate with hazelnut and chocolate.
06:21You have to bang.
06:24Layer one.
06:25The layers are broiled one at a time.
06:28And if you don't have your eyes on it, any of the ten layers can burn.
06:32I think broiling can be dangerous, yes.
06:34If broiling is dangerous.
06:39So, I am going to put prunes in between the layers.
06:44Who doesn't like a good challenge, right?
06:48Prunes and a special Slovakian spice mix, while flavor Slava Miras Lapis Legit meets Russian honey cake.
06:56Okay.
07:00All right.
07:01Got to keep a tally track or else you forget what you're doing.
07:05I'm trying my best not to get distracted.
07:07Like, there's so many other elements I could be working on, but I just got to focus.
07:12Finding the balance between baking it through and not burning it is the biggest issue.
07:23We shouldn't have any bubbles anymore.
07:26I spin my cake pan.
07:28It just makes it nice and even.
07:30And it's quick.
07:31So, helpful in a challenge.
07:34Saul hopes to spin his way to success with a banana and peanut butter Lapis Legit.
07:40Okay.
07:42So, now it's the worst part of the whole challenge, which is trying to make it cool.
07:49They're currently trying to cool this.
07:56Bakers, 30 minutes to run laps around that Lapis.
08:00What's next?
08:02Peanut butter Swiss meringue buttercream.
08:06Whoa.
08:07I'm making a hazelnut ganache.
08:09It's so good.
08:10I could eat it with a spoon, honestly.
08:13Oh, foggy glasses.
08:15I chose to use a warm sauce so that I wouldn't have to worry about it cooling down.
08:21Pineapple, tamarind, and rum will flavor Angie's ode to a favorite cocktail.
08:27It's going to be more of an adult cake as opposed to a kid's cake.
08:30We're not going to count how many candles are on this cake.
08:32We're fine with this.
08:32We could because we earn every one, Alan.
08:35Starting to look at some of the decor items.
08:39Judges don't like insects that can't see.
08:44I always choose to temper chocolate on the worst times.
08:47I'm making little fondant bananas, which is not a strong skill set of mine.
08:54It's okay.
08:54I taught him stuff.
08:55That's right.
08:56But it's very hard.
08:59For me.
09:00You're down to your last 10 minutes, bakers.
09:03Showtime, everybody.
09:06And see what happens.
09:12It's never stuck at home.
09:18There we go.
09:23I am looking for 10 nice distinct layers.
09:30Shoot.
09:31It's not baked all the way.
09:35Unless I just take those layers off.
09:38I'm just going to have to ruin it.
09:39All it takes is one layer to be poorly baked.
09:48I'm doing my assembly now.
09:51I'm dripping chocolate everywhere.
09:56My cake is cool.
09:57I mean, if the cake starts weeping in a minute, I'll be weeping as well, so you'll know.
10:02Have you ever met a person who loves an ugly birthday cake?
10:05It's very important that it's beautiful.
10:07Bakers, you have two minutes left.
10:10Jeez.
10:11It's not enough.
10:12I chose tempered chocolate for some reason.
10:17Oh my gosh.
10:21There we go.
10:23Bees are coming.
10:25I would have loved to have more time to make it refined.
10:28Okay.
10:33This didn't quite turn out the way I wanted it to.
10:36Five, four, three, two, one.
10:41You're done, Bakers.
10:43Hands off your lapis legate.
10:46Lap-eye?
10:47Lap-eye.
10:50Now, Bruno and Kyla will see if the Bakers' lapis legate have layers to celebrate.
10:57Slavimira, your cake is just so colourful.
11:01And I love these little busy bees on top.
11:03And I like the clear definition of the layering.
11:09I like how the prunes bring that small amount of sourness to it.
11:14I was afraid it would be overly sweet, but it's not.
11:17There is a subtlety to the spice mix, so it's not overwhelming the honey, and that's excellent.
11:23I'm happy I got to try this cake because everybody was talking about it.
11:26It's all the buzz.
11:31Angie, so it is a big, giant, gold pineapple.
11:36I mean, it's super fun, but always just important to think about ratio.
11:41You don't want it to take away from the base.
11:43So you can see the layering looks much better inside.
11:50That's a good look.
11:51That pineapple just pops in your mouth.
11:54The rum is subtle, but I like that in this case.
11:57Thank you.
12:01I love how banana-forward-looking the presentation is.
12:05I just think you get too much decoration at the base.
12:08You're hiding those beautiful layers, you know.
12:12It cuts very nicely.
12:13You can smell that waft of peanut coming through.
12:17I will caution you.
12:18The way you were moving it around in the pan created little tiny air bubbles.
12:26I grew up on peanut butter and banana sandwiches, and my whole life I didn't know that this is the
12:32right birthday cake.
12:36The top looks like a party, but with such beautiful, clear definition of the layers, it's just too bad you
12:44have so much dripping on it.
12:46There's like a fault line, a crack in the middle.
12:48When I took it out, some of the top layers were still raw, so I had to peel off those
12:53layers and then stick them back on.
12:55Great recovery. Nice, smooth, even layers without any air bubbles.
13:01It's almost a bit like a mocha type of flavor when you combine that hazelnut and the chocolate.
13:06It's very good. Thanks.
13:10Hello, Justine.
13:11Hello.
13:12I really love how delicate and beautiful the top decoration is.
13:17So it looks like two layers of tempered chocolate.
13:20And there's 18 holes punched in each one, because I was talking about a debout.
13:25Oh, that's very clever, and I love that subtle nod to the story.
13:28But when we look at the layers, it looks like there are parts that were burnt.
13:33There is definitely that nice, fun flavor you get from bubble tea.
13:38I think because there's a little bit of charring, it's almost got a brulee texture to it.
13:42It's a brulee bubble tea.
13:47There is something retro that's very attractive about it.
13:51I love the clear definition of the layering.
13:55You really smell the strawberries.
13:59You know, frankly, it reminds you as a kid when you get strawberry ice cream, vanilla.
14:04I love this combination.
14:05You know, you say you work so hard, and you should take a lot of pride what you achieved here.
14:11Thank you very much.
14:12Bar none, this was the hardest I've ever worked, trying to make something into a plant-based dessert.
14:17But the judges were really receptive to my cake.
14:20I thought I was actually restraining myself with the size of the pineapple.
14:24I could have gone much bigger, actually.
14:26I feel not at all ready to tackle the technical, because the technical never seems to go the way I
14:31want it to go.
14:39Bakers, welcome to your technical challenge.
14:42Remember, it's your party, and you can cry if you want to.
14:45Bruno, any advice for the bakers?
14:48Get a little cheeky.
14:50Hey, that's our job.
14:53All right, judges, we'll get you later.
14:54Bye.
14:55Bye.
14:57Bakers, for your technical challenge today, you will be making birthday baos.
15:04In Chinese tradition, birthday baos, also known as longevity peach buns, are said to bring health, prosperity, and a long
15:11life.
15:11These baos are essentially fluffy, steamed buns, shaped like a peach, and stuffed with lotus seed paste.
15:20The judges are looking for six buns.
15:22Bakers, you have two and a half hours.
15:25On your marks...
15:26Get set, bake!
15:29Birthday baos.
15:31Peach cheeks.
15:32This is very uncharted territory for me.
15:35My mother-in-law's Chinese.
15:37Okay.
15:37So she makes all the buns.
15:38So, depending on how you do, you can either bring great dignity...
15:43Great honour.
15:45Or...
15:45Dishonour.
15:46...shave to the family.
15:48Bruno, I bet the bakers didn't expect to make bread today.
15:51Well, there is many ways to celebrate a birthday around the world.
15:55So, tell me about the process to make these.
15:57So, the dough has to be kneaded properly to develop the gluten.
16:01Otherwise, they're going to encounter problems all along.
16:04And, of course, they'll have to steam these, which they may not be familiar with.
16:07Exactly.
16:08For the filling, we've chosen a lotus seed paste.
16:12Oh, wow. That looks great.
16:13They have to cook the paste on the stovetop until it's thick enough so you can shape it and fill
16:18it inside the bun.
16:22It's really about the bao bun being light and airy and that filling. It has a real richness to it.
16:28For me, when I make those buns, it's a moment of tranquility.
16:32I don't think the bakers are going to have the same experience.
16:38I have mixed feelings about this technical.
16:41The bakers get cracking.
16:43That's what I'm looking for.
16:45Removing the sprouts from the lotus seed to make the filling.
16:50Bitter! Yuck!
16:51Oh my god, I get why you remove the sprouts now.
16:54Oh my god.
16:55I've never eaten a lotus seed.
16:58We are supposed to steam them in this trap thing that I've never used.
17:06I'm a little frightened of my pressure cooker.
17:08Have you used one before?
17:09Never.
17:10Okay.
17:10I find them kind of scary.
17:12They are.
17:12They make a lot of noise.
17:14They do.
17:15And that looks very hot.
17:17It is.
17:17Goodbye.
17:18Blah, blah, blah.
17:19Bao dough.
17:20Getting soft, fluffy buns won't come easy.
17:23Ugh.
17:24That's a lot of kneading.
17:26By hand.
17:27But it's the key to successful bao.
17:30It's all about the texture of the dough.
17:32Making sure that your dough is really soft and delicious.
17:35I'm just kneading until all the oil is absorbed.
17:38Which is a workout.
17:41I don't know what this does.
17:44Oh no.
17:46Are you okay?
17:47I dropped it.
17:48Oh, so.
17:50Take a deep breath.
17:52We can do it again.
17:53Milk, yeast, and sugar.
17:55I'm gonna let the dough sit while I'm going back to my lotus seed paste.
18:00Trying to release the pressure.
18:02I am not comfortable with this thing at all.
18:06Release the hounds.
18:08Looks good.
18:11I'm looking for silky smooth.
18:16The pureed lotus seeds will be cooked into the sweet bao filling.
18:20You need the right texture and you need it to be able to stay inside of the bao while it's
18:25steaming.
18:25I am looking for an extremely thick paste, quote unquote.
18:30So I do not want to undercook this lotus paste.
18:33Because you know, fillings, Achilles heel, hoping to change that today.
18:40I am trying to roll out some of my dough into three and a half inch circles, as I'm told.
18:48It's time to stuff and fill the buns.
18:52So we have to make six of them.
18:55You need a closed bottom or else your filling will ooze out.
19:00Lots of room for error here.
19:01But I guess that's what the technical is all about.
19:08Make a wish.
19:10Hey, it came true.
19:11What did you wish for?
19:12That there's one hour left.
19:14Ay-yi-yi.
19:18I'm making the peach shape, the bum shape.
19:22It's so cute.
19:25I think I'm good.
19:26Just have to work double time.
19:27That's okay.
19:31That butt looks kind of weird, but...
19:33Butt's in all shapes and sizes.
19:35Next up, painting the peaches.
19:38They said generous.
19:40With a toothbrush.
19:40What?
19:42Hi, Anne.
19:43No.
19:43What?
19:44What?
19:46Oh, that's cute.
19:49It would be even cuter if it was done correctly.
19:54I'm just following instructions.
19:57The color isn't getting through the sieve.
20:00So, you know, I'm just pivoting.
20:06These are going into the proving drawer.
20:09Okay, we will give them a minute, and then we go in here.
20:12I hope that there's enough time for the dough to prove, but...
20:16I don't know.
20:1820 minutes left, bakers.
20:24The buns go on to steam.
20:26Good.
20:27That's a good temperature.
20:29And the bakers are left to stew.
20:31I cannot check on them.
20:33If you check on bao too early, they get wrinkly.
20:36You know, I think I'd rather get them steamed than proved longer.
20:39So I think I'm just going to go in.
20:45Oh, I definitely wish I could peek.
20:47I know better than to peek.
20:51This is Schrodinger's buns.
20:54As long as I can't see them, they are horrible, but they are also great.
21:04Let's hope I did all the steps right.
21:09Oh, this is nerve-racking.
21:11It's tight.
21:12And that's what happens when you drop dough on the floor.
21:19One minute left, bakers.
21:22Okay.
21:23Moment of truth.
21:24Oh, goodness gracious.
21:26Okay.
21:31They're very bunny.
21:34There's not much I like about mine.
21:37Five, four, three, two, one.
21:41You're done, bakers.
21:43Hands off your buns.
21:46Great work.
21:47We did the best we could, okay?
21:50Please bring your birthday boughs up to the gingham altar and place them behind your photo.
21:55The judges are looking for six pillowy boughs with a sweet set filling.
22:00First baker.
22:02Nice coloring.
22:03And you can see they were rolled properly.
22:05Yeah, very nice.
22:06Great texture.
22:07It's so important to get the texture right because then we can taste that malty, sweet filling.
22:14Beautiful, very appetizing visually and when you eat it as well.
22:19All right, moving to our second baker.
22:21We can see the peak of the bun is well-defined.
22:24But the mist of color is dripping.
22:27Nice feel to it on the outside.
22:29The filling needed to be cooked longer so that it would hold its shape.
22:33But the dough is kneaded properly.
22:35Beautiful gluten structure.
22:37And I think the steaming was done really well.
22:39All right, moving to our third baker.
22:42Color looks like it's very pale on the top, darker on the side.
22:46I think the baker was trying to create that illusion of depth with contouring.
22:52It's a little trick we do sometimes.
22:55The filling just wants to come out here because we didn't get a tight seal.
23:02It's well-proof and well-steamed.
23:05The flavor from that filling is delicious on this one.
23:10All right, moving to our fourth baker.
23:12It looks like the buns are upside down.
23:15It was a nicely made bun.
23:16It was just design was done on the opposite side.
23:19There is a lack of filling.
23:22There is so much dough in the middle and the filling is undercooked.
23:26Moving to our fifth baker.
23:28They look a bit restrained.
23:29We can see that this is a dough that looks like there was struggle.
23:33So you can see the dough is a bit denser.
23:37But what we can see though is that filling looks fairly set.
23:41It's holding up.
23:42I think the dough lacks some proofing and could have been steamed a bit longer.
23:47And finally to our sixth baker.
23:50They almost look like they have blisters on them.
23:53The filling wasn't encased properly.
23:55Oh, that's interesting.
23:57So this filling has actually gone up to the edge and formed that blister.
24:01Yeah.
24:02The dough tastes good.
24:03I think it could have used a bit more salt.
24:05Bruno and Kyla will now rank the birthday bow from bottom to top.
24:10In sixth place, whose was this?
24:14Cami.
24:15Lots of issues with the dough, but your filling was nice.
24:19In fifth place, Sol.
24:24Good dough, but your filling was escaping.
24:27In fourth place, whose is this?
24:32Angie.
24:34Angie.
24:34It seems like they were made upside down.
24:36They were.
24:39In third place, Andrew.
24:43Quite good dough, but there was issue with the filling and the shaping.
24:47In second place...
24:54Whose were these?
24:56Justine.
24:56Justine.
24:57What?
24:57Very close.
24:58Just needed a tighter seal.
25:00And in first place, Slavomira.
25:06Well, this was a very surprising outcome, but they came out nicer than I thought.
25:12So that was really good.
25:13As I always say, maybe I'm a complainer, but I'm not a quitter.
25:18The technical was a birthday disaster.
25:22Tomorrow, Showstopper, I need to bring it, take all the lessons learned, and really show myself.
25:34It's birthday week.
25:35How's the party going?
25:36I think everyone is just so well matched, and yesterday was just such a perfect example of that.
25:42So is anyone standing up for the crowd?
25:44I mean, you have Andrew who took a very innovative approach to a classic lapis legate, and he did quite
25:51well in the technical.
25:52Well, we do have to keep an eye on Slavomira.
25:54She did win the technical, and I loved how she combined her own culture with the tradition and the prunes
26:01of the lapis legate.
26:03So who's not having such a good time?
26:04We can actually put Cammy, Justine, and Saul together and say there were ups and there were downs.
26:11Today is going to be a really important day.
26:16Hello, bakers. Birthday week is coming to a close.
26:20But we're still accepting presents.
26:21For your final show-stopping celebration, you'll make a birthday donut display.
26:27The deep fryers are coming out.
26:30Today, you'll make a minimum of 18 donuts, two different kinds, arranged in a monumental birthday-themed display.
26:38Your display can be inspired by any birthday, from a quinceanera to a flirty-thirty, anything.
26:44Just make sure your displays are big, bold, and scream birthday.
26:49Bakers, you've got four hours on the clock, on your marks.
26:53Get set, bake!
26:58Between you and I, who is more excited for birthday donuts?
27:02We.
27:03We! That's a great one.
27:05To the showstopper, the best things we can do for a celebration?
27:09Donuts.
27:10I love donuts, so I'm cool with birthday donuts.
27:13Personally, I love donuts because, you know, they come from so many places.
27:17Traveling anywhere in the world, you're going to see something deep-fried that looks and tastes like a donut.
27:23The whole point of a donut is you take that bite and go, ah!
27:26Donuts are deceptive. They look so easy and playful.
27:30Really, they take a lot of skill to make the perfect vessel to get all that delicious flavor.
27:36I'm here to go big or go home.
27:37What would I say to my daughters if I didn't make it amazing in the showstopper, right?
27:45What are your donuts going to look like?
27:47I am making a retro Sweet Sixteen donut dress.
27:52Oh, I want one for me!
27:54All our birthdays were just sort of outside on the swings with cousins, so this is sort of a nod
27:59to that tradition.
28:00My theme is boozy birthday.
28:02So, I really like gin, and then I also really like drinking beer and eating chips.
28:09So, that was how I made it up.
28:13Justine will toast her birthday with chocolate stout cake donuts and lemon gin French 75 yeasted donuts.
28:21That is my favorite cocktail on earth.
28:24Well, we're looking forward to some very top-shelf donuts here.
28:28And I won't be late to the party.
28:33So, first we start on our yeasted ones, because they need to rise.
28:37Most bakers are doing light, fluffy, yeasted donuts for their first.
28:42There. Let that develop the gluten or whatever.
28:45Which takes time and hard work.
28:52Look at that stretch. Isn't that a beauty?
28:56Andrew's celebrating with a garden party featuring chocolate banana split cake donuts and custard filled malasada donuts, a childhood favorite.
29:06I just have these memories of going with my grandmother after church and the ladies would be frying them in
29:11the church basement.
29:12I'm recreating that as a special treat.
29:14Fabulous.
29:16While the others deal with their dough.
29:18There you go.
29:20Saul has his own plan.
29:22I'm working on my shoe and it's going to become an elderflower cruller.
29:27I love shoe pastry.
29:28It's light and airy.
29:30It's just delicious.
29:32Saul's light, airy elderflower crullers and lemon meringue cake donuts will celebrate two very special people.
29:40I just tried to pick one flavor for each of my daughters.
29:43They're winter babies and this is going to be their, like, half birthday summer theme.
29:49OK, this is nice.
29:51I'm going to let this prove.
29:54Going in the proving drawer.
29:56For their second, everybody's going cakey.
29:59Cake donut batter is a little bit more touchy to work with.
30:03Dense, crumbly cake donuts are excellent at taking flavor.
30:07A lemon cake donut.
30:08I want it to just burst with flavor.
30:10My second donut is going to be a cheddar chive donut with a caramel glaze.
30:16It sounds kind of nasty, but it's actually so good.
30:20It does sound completely unhinged.
30:23Cammy's cheddar chive cake donuts will bring birthday movie night to the tent, along with yeasted donuts filled with popcorn
30:31pastry cream.
30:32Cheese belongs in a donut.
30:35It is kind of fun.
30:37This is going to go and chill in the fridge for a little bit.
30:42I've got my cake dough chilling.
30:44I've got my yeasted dough proving.
30:46I'm about to start custard for pastiche de nata.
30:49The cream for my Portuguese donuts.
30:54That's the lemon gel.
30:56This is a meringue.
30:57This is a pastry cream that I'm going to turn into a creme diplomat.
31:01Okay.
31:03Right now I'm working on my popcorn pastry cream.
31:06My mom always said don't stand in front of the microwave because you'll kill your brain cells.
31:14But I have to hear the popcorn.
31:17Red currants is something that my family always grew.
31:20So currants was something that I used to work with every freaking summer.
31:25Oh, how much I did not like picking them.
31:31Slava Mira will take a trip down memory lane with chestnut yeasted donuts along with currant filled cake donuts featuring
31:38a special ingredient.
31:40We actually make cake donuts with gorg because that's exactly how my grandma used to make them for us.
31:45I can't lie. My grandma used to make a lot of donuts and I said I really hope Slava Mira
31:50has a good grandma recipe.
31:55Are you one? Are you two? Are you?
31:58You're 120 minutes out.
31:59Oh, thank God. That would have taken forever.
32:01Two hours left. Holy moly.
32:06I honestly don't know what a proof is anymore.
32:09Overproof, underproof. This is like a horror movie bake for me.
32:13It's very pliable and soft. I think I am happy with it.
32:19Half an inch.
32:21Perfect.
32:23Gonna make them a bit bigger.
32:25All of my donuts will be this shape.
32:27The dough is feeling pillowy and smooth. It just feels so good.
32:32People are gonna think I'm really weird.
32:35And maybe I am.
32:37Angie's pillowy dough will become cherry cheesecake filled donuts paired with lemongram cake donuts for a birthday dress display.
32:46This is where the rubber meets the road.
32:50My comfort level with the deep fryer is not high, but we're learning as we go.
32:55The key is definitely to have a consistent temperature.
33:00If you cook with the oil too hot, you cook the outside, but not the inside, so.
33:04It's called staying as far away from the oil as possible.
33:10Okay.
33:13Okay, babies. Come on, come on, come on.
33:15I am looking for a nice golden crust.
33:20Okay.
33:25Hot oil, hot sugar.
33:27Now I'm making my caramel glaze.
33:29There's a lot going on.
33:36Feeling slightly overwhelmed.
33:39Fondant cherries.
33:44Okay, I'm gonna check my temperature again.
33:48Well, if they don't work, I don't really have enough time to do them again.
33:53Come on, can you become amber, please?
33:55Let's see if I can pipe the branching.
34:01We can take shots.
34:04I have to whip cream cheese.
34:06It keeps going and going and going.
34:12Okay, my last donut.
34:1418 donuts.
34:16Bruno and Kyla are hungry.
34:20Bakers, you have 20 minutes left.
34:23Oh, this is a torture.
34:25I am feeling these.
34:28And if you have too little, that's disappointing.
34:30If you have too much, you have a stomachache.
34:33Some bakers use piping bags.
34:35I'm more comfortable with a syringe.
34:40I want to fill them up until they're, like, heavy.
34:52Wow.
34:53It's a dark caramel now.
34:56I have to use it.
35:01Okay, I better be careful.
35:02You know, grandma's donuts were by no means perfect, but they were definitely perfect for us.
35:09So we are doing what we can.
35:13Do these look like bows or butterflies?
35:16This is all the things on the top.
35:18Do I like it?
35:21I do have to decorate really fast because it would also be nice if these could set a little bit.
35:26Bakers, you're down to your last five minutes.
35:32Here we go.
35:34These are drawings that my daughters made.
35:43I'm running out of time.
35:48As good as I could have done it.
35:50Five, four, three, two, one!
35:55Five, six, seven, eight, nine.
35:57You're Todd Bakers!
35:59Hands off your showstoppers!
36:01Great work!
36:03They are like big displays.
36:05Yeah.
36:11It's time for Kyla and Bruno to join the birthday party and dig into the donut displays.
36:18First of all, the overall impression is grandeur.
36:21And what I particularly like about this is it's something so familiar to you and yet it still can look
36:27so elevated.
36:28Look at that red currant donut.
36:30It's almost a crime to eat it.
36:32Thank you.
36:35What the quark does, it's just the right amount of cakiness and richness and the currant pairs so beautifully with
36:42this gorgeous meringue on top.
36:44All right. And then we are switching to the chestnut donut.
36:48We can see that perfect ring indicating that it was properly proofed and that your oil was the right temperature.
36:53And that's a gorgeous amount of chestnut filling.
36:57The chestnut on the top has that rustic texture. Inside is smooth. Great combination.
37:02The texture of the donut is lovely. It really came together well. I mean, we can tell this is something
37:07you've done many times before.
37:09Thank you.
37:12Angie, there is a lot of work here.
37:14This is a dress that I would love to wear.
37:19Let's try your cherry cheesecake donut. The dough is a bit oily. You can see when I press it.
37:25Yeah.
37:27I love that contrast of that creamy cheesecake and then the tartness of the cherry.
37:33Thank you.
37:34Let's try your lemon donut.
37:36Again, just watch because we can see that it's that saturation.
37:40I think it's just the temperature.
37:43You've really emulated graham well, though.
37:45It's just about focusing a little more on the donut, the cooking time, rather than the whole display.
37:54Sol, all those designs are made by your daughters.
37:58That's right, yeah.
37:59It just adds so much whimsy.
38:02Let's try the elderflower first.
38:04Yeah, you can really see that that cruller is well baked. It's got great shape.
38:09The cruller is fried properly and it's slightly crispy outside and soft inside.
38:14But the elderflower is a bit lost.
38:17Let's try the lemon donuts.
38:21Wow, that is a beautifully prepared donut.
38:24You get the zing from the lemon, you get the lightness of the meringue.
38:28It's a 10.
38:29Thank you.
38:31What a presentation.
38:33It's just got fun all over it.
38:36Wow, thank you.
38:37I mean, that little nod to a banana split.
38:41It does taste like banana, for sure.
38:43Mm-hmm.
38:44I mean, it's really emulating a great banana split in a donut.
38:48All right, on to the next donut.
38:51Malasada.
38:52I love this shape.
38:53It's almost like a flower on a flower.
38:58It looks rich and generous, but yet it's still light.
39:02The cream from the peshtiche de nata, it's a classic.
39:05It's very good.
39:06Thank you so much.
39:08Camille, I love that it screams movie night, and I can be overwhelmed with the smell of popcorn here.
39:16So let's try the cheese and chive donuts.
39:21See the problem with so much cheese, it's so hard to fry properly.
39:25You can see the inside is still under-fried.
39:28Now my mind is also questioning the chive a little bit.
39:31It's one time I'm going to say it.
39:33I'm glad there isn't very much in here.
39:34Got it.
39:35Now let's try your sweet donut.
39:37It's my yeast donut filled with a popcorn-flavored pastry cream.
39:41The caramel does have a bitterness coming through, and so it masks the delicious filling.
39:49I can see right away, Justine, late night, last call in a downtown nightclub.
39:58So I think we should probably start with your French 75.
40:03Look at that. So fluffy.
40:09And that's your favorite cocktail.
40:12I am so biased that I do love the flavors of a French 75, and it really is like a
40:18beautifully made cocktail.
40:19Thank you.
40:20So now we'll try the whiskey chocolate donut.
40:23Love that fudge-like texture.
40:25The whiskey is just highlighting the flavors of the chocolate here.
40:30They don't taste overly alcoholic.
40:32They're just a great nod to really good drinks.
40:34Thank you.
40:35Cheers.
40:37And it's whiskey.
40:44Okay, party's over.
40:46We've kicked everyone out.
40:47How did everyone do?
40:48For me, what was amazing how creative you can be with donuts.
40:51Yeah, and they really brought great stories, and they really shared them in a visual way.
40:57Coming into the Showstopper, you had a lot of questions. Did you get any answers?
41:01For me, Andrew took us to a garden party with two fabulous donuts.
41:06And the fact that he's doing it with plant-based just adds an extra level of difficulty.
41:11And Slavomira, we really need to take a moment and talk about her donuts. So impressive.
41:16Great flavors. I love that travel down to memory lane.
41:21So who might be leaving the party early?
41:23Well, we need to talk about Kami and Angie.
41:26There were great things about both of their presentations, but their quality of their donuts was just not quite at
41:33the same level as everyone else.
41:35The competition is separated by a thread, so it's about making sure every detail counts.
41:45Bakers, this was a birthday for the books. We should turn 10 every year.
41:51I have the lucky job of sharing good news. This week's star baker is...
42:01Slavomira!
42:04Slavomira!
42:05Thank you!
42:06You earned it.
42:08Congratulations.
42:09Thank you.
42:11And now for the difficult part.
42:14This only gets harder as the weeks go on.
42:18The baker going home is...
42:25Kami.
42:28Yeah?
42:29We'll miss you.
42:30I'm gonna miss you guys.
42:32I'm feeling sad that I'm gonna, like, miss everyone and that this experience is coming to a close, but I'm
42:40proud because I think I really gave it my all.
42:42Oh, I won't cry.
42:43No, you won't.
42:45You're gonna fake.
42:46I came here as a baker that underestimated myself and I feel like I'm more resilient than I think.
42:53I feel like I've grown a lot.
42:55I still have so much more to learn and that's really exciting.
42:58You made my grandma's donuts.
43:01Oh!
43:02Yes, star baker today.
43:04That was fun round.
43:07I am proud of myself.
43:08Oh, I'm definitely most excited to tell my husband.
43:11Without him nothing, none of this would be possible.
43:16Next time.
43:17I've got this.
43:19It's the Vintage Week quarter finals.
43:21We've got big, big, big today.
43:24Holy crap.
43:25And the bakers are feeling the pressure.
43:27I am so stressed.
43:29Who will hold up?
43:30She's heavy.
43:31It's impossible not to have it crack.
43:33And who will spiral?
43:37Okay.
43:43Next time.
43:43You.
43:43Yes.
44:03Then I can't.
44:06I can't do much.
44:06You can't do much of that.
44:08I'm super enthusiastic.
44:08You can't keep the feeling.
44:08What are you doing?
44:08Now I'm really happy.