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00:05Last time on MasterChef Canada.
00:07It's the wall challenge.
00:08You and your partner will each make a restaurant caliber dish
00:11from opposite sides of this massive wall.
00:14I got it.
00:17I'm already deaf as is.
00:18Can you repeat?
00:19They are going to fly together.
00:21Three, two, one.
00:23Or they're going to be a complete car wreck.
00:25Rectangle.
00:25You're so sticky.
00:26A lot of shouting.
00:27Not a lot of listening.
00:29Brendan, unfortunately,
00:30it's brought your MasterChef Canada journey to an end.
00:33I could not be more grateful for the experience.
00:45I'm loving this renovation.
00:48Pretty sweet.
00:49Oh, yeah.
00:51Top seven, baby.
00:53This is nice and elegant.
00:55What's under there?
00:57Okay, okay.
00:59So far in this competition, I started at the bottom,
01:01and then I ended up being in the top.
01:03It's been a roller coaster, and I hate roller coasters.
01:08Welcome back, home cooks.
01:10You seven have made it past the halfway point of this competition,
01:14inching closer to your dream of earning the title of MasterChef Canada.
01:19CIBC wants the winner to realize their culinary dream
01:22with personalized advice and a $100,000 grand prize.
01:28Winning MasterChef Canada would absolutely change my life.
01:32I want to create meaningful content,
01:34and I would love to host my own food show,
01:37so I need to make sure that I am on top.
01:42We're missing a judge.
01:44Oh, where's Mary?
01:46Where the heck is Mary?
01:50Close your eyes.
01:51Sorry I'm late.
01:52Oh!
01:53Wow!
01:54Adorable!
01:56Mary is the queen of desserts.
01:59I was just visiting my favorite patisserie,
02:01and I thought y'all deserved a little treat.
02:03Oh, wow.
02:04Take one.
02:05Oh, thank you.
02:05I'm going to go, Harley.
02:06How do we feel that croissant?
02:07Thank you, thank you.
02:08It's buttery, buttery.
02:09Thank you very much.
02:11Delish.
02:12Oh, do we not laugh?
02:14Oh, my God.
02:16I don't bake.
02:17I'm a savory queen.
02:18What am I going to do with this?
02:20Look at the layers.
02:21Wow, that's beautiful.
02:22If you haven't figured it out yet,
02:24your first challenge is all about croissants.
02:27Oh, my God.
02:29Using day-old croissants,
02:31we want you to tap into your creativity
02:33and transform these basic pastries
02:36into something extraordinary in just 30 minutes.
02:41Oh, no.
02:42Girl, what?
02:43Being serious.
02:45Before you get started,
02:46you're going to need some inspiration.
02:50Oh, my gosh.
02:52That does not look like a croissant.
02:54An ultra-decadent milfeuille
02:56made from glazed, double-baked day-old croissants
02:59layered with Swiss meringue,
03:01lemon curd, and fresh raspberries.
03:04Wow.
03:06If you're looking to one-up your competition,
03:08now's the time to do it.
03:10Oh, my gosh.
03:11Because the home cook who wins this challenge
03:13will have a strategic advantage
03:15going into the next one.
03:17Oh, boy.
03:18This advantage right now,
03:20it could completely turn the entire competition on its head.
03:24The pantry is filled with an array of sweet ingredients
03:27to make your croissant magnifique.
03:30You've all got your croissant.
03:31And your time starts now.
03:34Let's go.
03:34Oh, my God.
03:34Let's go.
03:35Oh, my God.
03:36Okay.
03:37Coming in.
03:38Oh, my God.
03:39Where's the mascarpone?
03:40Granulated sugar, all of the sugars ever.
03:44The first thing I think of when I hear day-old anything
03:47is soaking it.
03:49So, my mind instantly goes to bread and butter pudding,
03:52but with croissants.
03:54Mmm.
03:54Nice.
03:55Making a pastry dessert for Mary,
03:57that is terrifying.
03:59I am not a baker.
04:00That is something else completely.
04:03The home cook's job today
04:05is to really revitalize
04:07and to repurpose that croissant
04:08to something that's even more delicious.
04:10This is really a creative challenge.
04:12I mean, there's a gazillion
04:13of different things you could do with that.
04:16Like flattening it,
04:17slicing it nice and thin
04:18to really highlight those beautiful layers.
04:20You could schmoosh it.
04:21So, I'm intrigued to see
04:22where these home cooks go.
04:24Do you want bourbon?
04:25Yeah, I want bourbon.
04:28I am making a Portuguese custard tart,
04:30and it's gonna be with an ube pastry cream.
04:33Ube reminds me of home,
04:34and today just happens to be
04:35my grandfather's birthday,
04:37so, you know,
04:38I kind of just want to cook this for him.
04:40My grandparents had their own bakery,
04:42but they had to close it down.
04:43My dream is to open a bakery
04:46to continue my grandfather
04:47and my grandmother's dream.
04:49Do the blast filler!
04:53Ooh, that's a nice little flavor.
04:55Feeling good.
04:56A little bit stressed.
04:57I only have 30 minutes,
04:58and I don't even know
05:00how long it takes to make bread pudding,
05:02so I need to get my custard done quickly
05:04and in the oven with my croissants.
05:06If the custard doesn't set,
05:08they can't eat it.
05:09Okay, perfect.
05:11I'm a little bit freaked out.
05:12I'm worried that my pudding
05:13isn't gonna bake in time,
05:15so I gotta get that in there
05:16like as soon as I can.
05:17Today I'm making a French toast bread pudding
05:20and a croissant crumble.
05:22I'm not a baker by nature,
05:24so I'm literally just going on
05:26what flavors I kind of know.
05:27I want them to all be just
05:28uniform and beautiful.
05:31Do you guys have vanilla paste?
05:32Yep, yep, yep.
05:33Here.
05:35You're welcome.
05:36I'm not really good at desserts,
05:37but I don't play about my brunch,
05:40so I'm making a French toast croissant
05:43with poached rhubarb
05:45and pink peppercorn mascarpone cream.
05:48Chef's kiss.
05:51Come on.
05:52Light up.
05:52Okay, now we got fire.
05:54Come on, baby.
05:55You can do it.
05:55Come together.
05:56Come together.
05:57Hi, Jay.
05:58Hey, Mary.
05:59How's it going?
05:59I'm doing well.
06:00How are you?
06:01Just completely flying
06:01by the hip right now.
06:02I'm not a pastry person.
06:04In my head,
06:05I'm going to take some of the croissant,
06:06toast it,
06:06and then fill it with, like,
06:08a nice pastry cream.
06:09Okay, just leaving it as in?
06:12I'm wondering if I'm using the croissant
06:14in a risky enough way,
06:15but to be honest,
06:15I don't know what to do with it.
06:16I'm just hoping that the safe route
06:18is going to be the winner.
06:20Did I do milk or whipping cream?
06:21I'm so stupid.
06:23I did milk, not whipping cream.
06:25I'm making my version.
06:26I'm kind of like a deconstructed male foie,
06:29but I've only had it once,
06:30so I'm pretty sure it's different layers of pastry
06:33with whipped cream and fresh fruit.
06:37There is a lot that can go wrong with baking,
06:39so I just need to have my eyes everywhere.
06:42Jason, we working on a custard right now?
06:44Yes, we're working on a little coffee pastry cream.
06:47We're going to add a little bit
06:48to what's going to be a smoked little croissant as well.
06:51Okay, a smoked croissant.
06:53I've never had that before.
06:54What does that mean?
06:55What's the concept here?
06:55I don't know.
06:56I heard that some people enjoy coffee
06:58and a smoke for breakfast.
06:59Okay.
06:59I really like the way you're thinking.
07:01I like the fact that you've got a whole concept here
07:02and you're telling a story with this dish.
07:03Yeah, thank you.
07:07Homecooks, just over six minutes left.
07:09Ooh.
07:11The thing I love about this challenge
07:12is this is not an elimination challenge.
07:14This is only for an advantage,
07:16so these homecooks can really push themselves,
07:18take a risk,
07:19and make something really exciting.
07:20That is the flavor.
07:21I'm really intrigued by Jason's idea,
07:25having a coffee and a cigarette.
07:27He's had his butter sitting in the smoke for a long time,
07:31and I think that's something to be wary of
07:32because it can really get acrid and off-putting.
07:35We have two bread puddings.
07:37I'm worried about both of them
07:38because this is not a lot of time
07:40for a bread pudding to cook.
07:41And there's nothing more off-putting than undercooked.
07:45Custard, wet bread.
07:47Oh, God, please be done.
07:49So just to trim off the top today, sir.
07:51Harley's using the croissants
07:53almost like a Portuguese tart shell.
07:55I am worried that the ube custard will not set.
07:58Or that it might leak out.
08:00It might leak out.
08:01Do not spill over.
08:03Just trying to make this look as pretty as I can.
08:05It's a very rustic dish.
08:07Homecooks, one minute, one minute left.
08:09Let's see if this works.
08:11I am covered in custard right now.
08:14The plating, like, I don't know.
08:15There's not really much I could do right now.
08:18Ten, nine, eight, seven, six, five, four, three, two, one.
08:27Time's up.
08:28Hands up. Great job.
08:33I'm just hoping it's cooked through, that's all.
08:35I didn't test it.
08:37Oh, man.
08:38Yo, 30 minutes.
08:40This feels like a Jason plate, filled with flavors.
08:43I dig it.
08:44We're looking for croissants that taste as good as they look.
08:48Let's see how you did.
08:55Looking at the dish, I feel okay.
08:58It could be a little bit cuter, but it's 30 minutes.
09:01Tell me what you made.
09:02I made a toasted croissant sandwich with a ginger and mint pastry cream.
09:09The texture of the croissant is just really dense.
09:12It's doughy.
09:13Needed to be toasted a lot more to get that crisp and that textural difference between the cream and the
09:18croissant.
09:18I don't think this is your best showing.
09:22Hi, Hakate.
09:23Hi.
09:24I've made a deconstructed milfoy.
09:31You taste the butteriness, you taste the golden brown, which are two of my favorite things about a croissant to
09:36begin with.
09:37You executed every element really well and creatively.
09:40Oh, my God.
09:43I made a French toast croissant with poached rhubarb and pink peppercorn mascarpone cream.
09:52You can see the line right here.
09:54That's that uncooked custard that you dunked the croissant in.
09:59The flavors on this are really good, so it's really unfortunate that it wasn't cooked all the way through.
10:05Tell us what we got.
10:06Uh, it's my take on a French toast bread pudding with a croissant combo.
10:12And then you want us to build this?
10:14It's kind of a DIY thing.
10:15Yes, yes.
10:18It's a bit of a clunky experience, but the good thing is the custard is set and flavors are good.
10:27I'm a little bit worried.
10:29I have been waiting to impress the judges with a dessert of mine for so long now, and this is
10:33my moment, so I really hope my bread pudding is set.
10:36So it's a cardamom and saffron croissant bread pudding.
10:39Did you think about if the bread pudding had enough time in this 30-minute challenge to cook all the
10:45way through and set?
10:46I thought it would have been okay.
10:52C.I.B.C. is proud to offer Canada's next MasterChef personalized financial advice and a cash prize of $100
10:58,000.
11:00I want to see if that's set all the way through.
11:04Oof.
11:06Damn.
11:11Alian, that's completely raw.
11:13Yeah.
11:14It's completely inedible.
11:15We can't taste your dish.
11:17I am feeling embarrassed.
11:19I am feeling humiliated.
11:22I've been waiting to bake again.
11:24And now they can't even eat what I baked for them.
11:26Harley, what'd you make?
11:27I made my take on a Portuguese custard tart.
11:30I use the croissant as essentially tart shells.
11:39Portuguese custard tart shouldn't be dripping.
11:42Right.
11:43But look, the flavors work together.
11:45I think the use of the croissant was novel and smart.
11:50I have a smoke and a coffee.
11:52So these are smoked croissant bites done in a coffee cream.
11:58It really reminds me of Vietnamese coffee at the bottom.
12:01It has that density.
12:02The croissant's got great crunch.
12:04You get that little smoked butter bit into it, and that's nice.
12:07The marmalade's great.
12:08It's a really good dish.
12:13I really want to win this challenge.
12:15This is a huge advantage on the line.
12:18We don't know what it is, but it's always game-changing.
12:20Home cooks, one of you turned this buttery breakfast staple into a dessert that was totally unexpected.
12:28The winner is Jason.
12:34Oh, yeah.
12:38You just won a huge advantage in the next challenge.
12:41Woof-hoo.
12:42Baking and sweets are not my forte, so this advantage is huge because the next challenge I imagine is going
12:49to be even more challenging.
12:51I am so happy this is not an elimination challenge because I would have automatically gone home.
12:56For your next challenge, you have to step out of your comfort zone.
13:01We want you to make an elegant and avant-garde plated dessert.
13:06Your dessert must feature ingredients from one of three regions of the world.
13:12And Jason is choosing them for you.
13:17Good job, Jason.
13:19Good job.
13:22Jason's a really quiet guy, and you have no idea what he's going to do.
13:26You never know how cutthroat he could be.
13:31Under these bakery boxes are ingredients from three regions of the world.
13:38Under my pastry box, we've got three classic European ingredients.
13:42Lingonberries, ricotta cheese, and hazelnuts.
13:45Under my bakery box, we have Latin American ingredients.
13:49Chocolate, coffee, and cinnamon.
13:52And from North Africa, we have preserved lemon, dates, and semolina.
13:57The task today is to create a plated dessert using one of these three trios of ingredients.
14:03Jason, which grouping speaks to you?
14:06In this competition, I am the soft-spoken powerhouse.
14:11I have lots of experience, in fact, decades more than some of the other home cooks.
14:15So I want to make sure that I'm using this advantage so that I can cook the ingredients that I'm
14:19most comfortable with.
14:20I am going to go with Europe.
14:22They are the three flavors that I am most familiar with.
14:25Excellent.
14:29Now you have the power to assign everybody else's region.
14:34Let's see.
14:35I'm looking at all these ingredients, and what's going through my mind is, this is a competition, so how can
14:40I put them at a disadvantage?
14:42Jay, let's see how he does with three common pastry things and see if we can bring those together.
14:49Harley next.
14:50Fairly competent with all things pastry.
14:52If I was to be delivering a weakness to him, I don't know what it is.
14:55So in this case, I am going to have him join me here in Europe.
15:00Oh.
15:02I really badly want to win this.
15:04No matter what I give to the other cooks, the advantage is choosing my own ingredients.
15:08I might be throwing a favor to a few of them, and in other ways, I might be throwing a
15:13huge curveball.
15:15Let's play the game.
15:16Let's play the game.
15:23Home cooks, your fate is set.
15:26We want you to create an elegant plated dessert, highlighting the three ingredients that Jason has assigned to you.
15:36For the home cook that wows us with the best plate, there will be a sweet reward.
15:43Oh.
15:44A $5,000 boost from CIBC.
15:47Oh my gosh.
15:50Your assigned ingredients are in the pantry, 75 minutes on the clock, and your time starts now.
15:59Excuse me.
16:03Yes.
16:04North Africa.
16:06Oh, okay.
16:07Okay.
16:08I feel gassed about getting North Africa, to be honest.
16:11I'm like, Jason, did you really think things out?
16:14Like, this, this is perfect.
16:17Jason gives me the European ingredients.
16:19This is exactly the stuff I bake with all the time at home, and I want to give this guy
16:22the biggest bear hug imaginable.
16:24What is that?
16:25This is lingonberries.
16:27This challenge is going to be very intimidating.
16:30I know I'm not a strong baker, so what can I do?
16:35Do you love me some chocolate, though?
16:37Oh my gosh.
16:39Okay.
16:39Okay.
16:40Looks like you and me are taking a trip to South America.
16:43Oh man, Latin America.
16:46Coffee, cinnamon, and chocolate.
16:49These are three really big, bold flavors.
16:52This is going to be hard.
16:53I refuse all three?
16:55Looking at the other two regions that I could have gotten, the North African one looks a little scary, so
17:00I'm very happy with what I got.
17:02Do you know what that is?
17:03Preserved lemon.
17:05I'm definitely feeling like this is the trickiest of all of the regions.
17:08I've never seen or tasted a preserved lemon before, so this is going to be a bit tough.
17:18Oh God.
17:25So we're looking for a plated dessert today, something that looks like you'd get it at a fancy restaurant.
17:30We want different elements, different textures, different temperatures.
17:33It's got to have a vision.
17:35You're not just looking for a slice of cake.
17:36Right.
17:37Yeah.
17:41Do you have a feeling on which one of these groupings is the hardest?
17:44The North African set is definitely the most difficult.
17:46I think it's the most kind of not familiar to maybe these home cooks.
17:50Manka and Hakate are North Africa.
17:52We've got those salty preserved lemons, the super sweet dates, but then that's semolina, which is almost like kind of
17:59like a grittier flower.
18:00There's that little crunch.
18:01Little texture.
18:02Yeah.
18:03Oh, I'm doing North Africa.
18:05I feel good about it.
18:07Like I do like exploring with like Afro gastronomy.
18:10Semolina and dates, yeah.
18:12Like I grew up eating dates during Iftar or like Ramadan with my homies and I've eaten things with semolina
18:18in it.
18:19So I feel confident about it.
18:21But honestly, the preserved lemons is throwing me off.
18:24Just know that it's bitter and it could be very astringent.
18:27So I'm going to see if this is going to balance out with the sweetness.
18:31I'm just hoping that it works out.
18:37The dish that I'm making today, there's like a hundred elements.
18:42There's tempered chocolate.
18:44There's an ice cream.
18:45There's choux pastry profiteroles.
18:48Hakate, she's got a lot of things happening.
18:52I came here to learn and to push myself.
18:55I have the immunity pin, but that doesn't mean I want to take an easy way out.
18:58I want to show the judges that I'm here to cook.
19:00I really want to push myself and try to avoid using this.
19:04Oh, we run in today.
19:08Jason assigned Latin America to Jay and Alian.
19:12Those flavors, the coffee, the chocolate, the cinnamon, feel like pretty straightforward dessert flavors.
19:18Maybe it's like I'm giving you something easy.
19:20Don't mess it up.
19:22I'm making a chocolate lava cake with an orange and cinnamon ice cream and a peanut and coffee praline.
19:28A chocolate lava cake.
19:29It looks so simple, but in reality, like a few seconds too long in the oven or too little in
19:34the oven, you know, the texture would be completely off.
19:37$5,000 on the line and I hope that this is going to be enough and not a total disaster
19:43like the last challenge.
19:46That was embarrassing.
19:49So I'm making gujia.
19:50So it's kind of like a hand pie.
19:53So chocolate coffee infused gujia with a chocolate coffee cream.
19:56Cinnamon is not a dessert spice for Fijian people.
19:59It's like a meat spice.
20:00And like there's no chocolate.
20:01There's no coffee in Fiji.
20:03So like I don't know what the hell I'm supposed to do with this.
20:04There's 100k on the line plus 5k right now.
20:07And I'm in it.
20:08I'm in it.
20:09Home cooks, you have 57 minutes left.
20:12Oh, so much whisking today.
20:16I think there's going to be a natural comparison with having Harley and Geraldine along with Jason in Europe.
20:23Lingenberries, ricotta, and those hazelnuts feels very like Scandinavian to me.
20:28Absolutely.
20:28With a little bit of Italy with a boot on.
20:30Scandinavia with a boot.
20:31Yeah.
20:32The request was to do an avant-garde style plating.
20:36And a no-bake cheesecake gives me the opportunity to kind of plate it how I see fit.
20:41I am making a ricotta and no-bake cheesecake with hazelnut and a lingonberry coulis.
20:47All right, hazelnuts in.
20:48We'll get those kind of toasted up here.
20:52Feeling pretty good.
20:53You know, these are all elements I'm very familiar with.
20:55So nothing I can't handle.
20:57So, you know, hazelnuts, I've baked with them before, and my parents love nuts in their desserts.
21:03Lingonberry, it's a fruit.
21:04I've baked with all kinds of fruits.
21:06Ricotta cheese, I will say, is a bit of a curveball here.
21:08But here's the secret.
21:10Filipinos love cheese in their desserts.
21:12So I will find a way to make this work.
21:15Okay, come on, come on.
21:18I am making a chocolate cake with ricotta cheese filling, a lingonberry syrup drizzle.
21:24And I'm making a chocolate mousse because I want to put it on top of the cake, just to
21:29add a little bit of lightness to the deep flavors of the cake.
21:33Oh, gosh.
21:34But I am not a baker.
21:37I've never done this before.
21:39Oh, it's not.
21:40I'm warm enough.
21:42What the heck is going on here?
21:44My chocolate isn't melting.
21:47Not okay.
21:48Ah, I don't know what to do with this.
21:50It's wasting my time.
21:52I need to get on to the next thing.
21:54Home cooks, you have 45 minutes left.
21:57Oh, my gosh.
22:00Okay.
22:05Home cooks, you have 45 minutes left.
22:10I don't know what to do with this.
22:11My chocolate isn't melting.
22:14I pivot.
22:15I put it into a pot.
22:17Oh, there we go.
22:18There we go.
22:18Come on, baby.
22:19You can do it.
22:20I just start stirring.
22:21I'm going to melt this chocolate no matter what.
22:25It actually kind of worked.
22:30It's really fascinating seeing, actually hearing how quiet this kitchen is as we get closer
22:35to the finale.
22:37Yeah, there are a lot of moving parts to this challenge.
22:39Obviously, there's a lot on the line to get into the top six.
22:43You can win $5,000 from CIBC.
22:46Yeah.
22:48I'm making my shoe right now.
22:50I'm making a shoe pastry with semolina cracklin.
22:54I have to make sure that it actually has that, like, crunchy exterior with that soft interior that's hollow.
23:04I haven't made a shoe very much in my life.
23:07For me, this is like my Everest.
23:10And I want to get to the top of this shoe pastry mountain so badly.
23:15You have the potential to be pretty.
23:18We'll go to do cheese next.
23:20The ricotta itself is so delicate that I feel I need to beef it up a little bit.
23:24Crumble up some funk from this blue.
23:27So I'm adding in little chunks of this blue cheese.
23:30Get a little funk.
23:34Slowly but surely.
23:36Already looking real thick.
23:38I'm making a cinnamon and orange ice cream.
23:41I'm making sure I'm getting cinnamon flavor into this ice cream base
23:44by steeping my milk and cream with cinnamon sticks and adding cinnamon powder.
23:48Okay, added some lingonberry juice to this.
23:51Whipping my cream for the semifreddo.
23:56A semifreddo is actually an unchurned ice cream.
23:59And it's coming together really well.
24:03A number of our home cooks are making ice cream today, which is pretty fun.
24:07But they have to be careful because when you serve something cold,
24:10flavors don't come through the same.
24:11You almost have to punch up the flavor even more
24:14to make it come through once it's frozen.
24:16Okay, okay.
24:18I am just hoping that the judges can actually taste the ricotta in the ice cream
24:23because ricotta is a more subtle cheese.
24:25And so I tried to add as much as I could
24:27without compromising the texture of the ice cream.
24:29Hey, buddy, don't spill on me.
24:35Who wants to see some fire?
24:38That's a lot harder than I thought it was going to be.
24:40Home cooks, you're just past the halfway mark.
24:43You've got 35 minutes left.
24:45Harley's station is on fire.
24:47But it's okay.
24:50Alcacate.
24:51Hi.
24:51What's going on in here?
24:53I've got to fill these things.
24:55So a good test for any cream puff is the weight.
24:58Okay.
24:59Did you feel this?
25:00Tell me what you think.
25:02Does it feel too heavy?
25:03It feels heavy.
25:04Where does heavy come from?
25:05Not cuts.
25:06Moisture.
25:07My shoe right now is giving dents.
25:09It's not giving light and airy.
25:12I'm feeling super stressed out.
25:15It is a lot of anxiety right now.
25:17Oh, my gosh.
25:21Hi, Manka.
25:22Hi, Mary.
25:23These are some cute little buns.
25:25What do we got going on?
25:26I'm just doing, like, a date caramel right now.
25:28Now, what else do we have going on in this caramel?
25:30So there's thyme and black pepper.
25:32Can I give it a taste?
25:32For sure.
25:34I thought I saw you using pepper.
25:36What a fun flavor.
25:38I've never had a caramel taste like that.
25:40What about that preserved lemon?
25:41Oh, it's actually, I made a pineapple compote.
25:43Have you tasted it?
25:44Yeah.
25:45It's not too crunchy because these babies are real salt bomb.
25:47I know.
25:48It's actually insane.
25:48So I'm hoping that, like, it works.
25:51Okay.
25:51You got this.
25:54There we go.
25:55That's perfect.
25:55That's what I want.
25:56I'm inspired to take all these risks for this dish because I'm inspired by my grandma.
26:00She was a risk taker in the kitchen.
26:02She was innovative and she was creative.
26:04So hopefully I can pull through on it.
26:07You have some dumplings over here as well.
26:09Yeah.
26:10So we call those good yes, but they're pretty similar, actually, kind of to an empanada.
26:13I'm kind of being like my grandma and being really experimental right now.
26:16Now make sure you give yourself enough time for plating because I want to see really nice plates.
26:22For sure.
26:22Yes, sir.
26:23All right.
26:24Good luck, Jay.
26:29Ten minutes.
26:30You've got ten minutes left.
26:33Lingonberries.
26:35Oh, no.
26:36Oh, Jason's trying to strain that lingonberry coulis situation, but it's looking kind of chunky, kind of like cranberry sauce.
26:44There's none of the coulis coming through.
26:47And at this point I'm saying, okay, this is unrecoverable because now all of the liquid has actually been absorbed
26:51by the cheesecloth.
26:52Change this up.
26:53Where are we going to go with lingonberries?
26:54I do have all this berry material left, so let's get that back in the pan.
26:58And now I've gone from a coulis to a compote.
27:02Stay on there.
27:04Be nice.
27:04Be nice to me.
27:07Oh, oh, okay.
27:10It's like a little on the over side.
27:13Four minutes left.
27:15You should be plating.
27:17We want them looking beautiful.
27:20Okay.
27:21Oh, crap.
27:22I've got to scoop ice cream.
27:23So I'm just stuffing my choux cracklin right now.
27:26Manka's choux buns look really nice.
27:28She made this caramel that has dates in it and thyme and pepper.
27:33It is really nice.
27:35Piccate also did choux buns.
27:37And hers felt a bit heavy coming out, which means too moist inside.
27:44Everything's chaos at this point.
27:47My choux pastry is too warm for me to pipe my day cream into, and it's probably melted on the
27:51inside.
27:53If my cream is not sapped properly, I'm going home.
28:02Two minutes left, home cooks.
28:05Everything's chaos at this point, and I'm just not willing to take the risk of going home.
28:11I'm playing my pen.
28:13Oh.
28:13Oh.
28:15Oh, my God.
28:16I was wondering about that.
28:18Okay.
28:18Thank you so much.
28:19You are immune.
28:21You can head on up to the gallery.
28:22Watch the rest of this cook.
28:24Yeah.
28:24If my math is right, $100,000 is a lot more than five.
28:29So I'm going to just continue heading for that MasterChef Canada Grand Prize.
28:34You've got this, guys.
28:35Come on in.
28:36Home cooks, one minute.
28:38One minute left.
28:40Oh, goodness.
28:41Goodness gracious me.
28:42This is not the amount of time that I need to make a plate look like a piece of art.
28:46If I can't get my dish together, I'm out.
28:48Ten.
28:49Nine.
28:50Eight.
28:51Seven.
28:52Six.
28:53Five.
28:54Four.
28:55Three.
28:56Two.
28:57One.
28:58Time's up.
28:59Time's up.
29:00Wow.
29:01That was impressive to watch.
29:04My man.
29:05Oh.
29:08I got something on the plate.
29:11This challenge was very hard for me.
29:14I feel good.
29:15I feel like it's not the worst.
29:17It's going to depend on how well everybody else did.
29:19So we'll see.
29:22Time is up.
29:24And Hakate, you decided to use the immunity pin today.
29:28So that means your dish will not be tasted.
29:31Nards.
29:32And FYI to everyone else, the immunity pin is now officially retired.
29:38Bye.
29:42It's time to taste your plated desserts.
29:44Manka, please bring up your dessert.
29:49This shoe is eating.
29:50The cracklin is crunchy.
29:52It's tea.
29:53Like, I'm really excited for the judges to honestly try my dish right now.
29:57I had North Africa, so I had semolina, preserved lemons, and dates.
30:03Tell us what you made with that.
30:03I made a shoe pastry with semolina cracklin, filled with preserved lemon and pineapple compote.
30:10And then on top, there's the day caramel.
30:15Now, your shoe is cooked really nicely because it cuts through really clean, and you have that big pillow pocket.
30:26There's no doubt that you put together a really pretty plate, but did you taste the whole preserved lemon together?
30:32Yeah, I thought it was going to be rounded out by the amount of sugar that's in the dish.
30:38What I'm tasting is all that brine and all that saltiness, but I think there's a lot of redeeming qualities
30:43to the dish.
30:45Beautiful day caramel with the thyme in there.
30:47The addition of the pepper was super fun, and I really like that semolina cracklin.
30:51Your shoe bun is crispy, but still got a little bit of a chew to it.
30:55The semolina is definitely a scar.
30:58If you didn't have to shine the light on the preserved lemon, this is an A-plus dessert.
31:04This is great work, like really good work.
31:07So be proud.
31:10I'm sorry.
31:11I literally was in the kitchen putting 100% into this, so I don't know.
31:17I am really proud of myself.
31:18We're really proud of you, too.
31:21Great job, Monka.
31:21Thanks so much.
31:22Thanks.
31:28All right, Geraldine, please bring up your plate.
31:33Remind us what flavors and ingredients you're working with today.
31:36Lindenberry, I had ricotta and hazelnut.
31:40So you had the European?
31:42Yes.
31:43I made a ricotta chocolate cake with stewed lindenberry, a semifreddo, and some toasted caramelized hazelnuts.
31:53And ricotta's in that semifreddo?
31:54No.
31:55Oh.
31:56I forgot to put that in there.
31:58Okay.
31:59Yeah.
31:59So the ricotta's not apparent in anything?
32:01No, no, no.
32:01It's in the chocolate cake.
32:09I love the flavors on your dish.
32:12Yay!
32:13The sweet components are sweet where they should be.
32:16The lingonberries are nice and tart.
32:18I've never put ricotta in a chocolate cake before.
32:20I think I'm going to try it.
32:22Yes.
32:22The crumb on the cake is super tender.
32:24It's chocolatey, but not overpoweringly chocolatey.
32:27Except I don't really taste the ricotta too much because it gets lost in a chocolate cake.
32:32It should have been a ricotta semifreddo.
32:33Because as it stands, the taste of the ricotta is missing from the plate.
32:38Please head back.
32:41Woo!
32:42What the hell?
32:46Jason, why don't you bring up your dish?
32:51I had a vision for this dish.
32:53And what's on the plate now, like it doesn't look great.
32:56The region was Europe and the flavors were ricotta, hazelnut and lingonberry.
33:01And the dish is a ricotta and blue cheese cheesecake with a hazelnut in crispy and crunchy form.
33:08And then lingonberry compote with fresh lingonberry.
33:11Well, it looks very modern.
33:13I'm not sure if I would have pleaded the cheesecake in this adventurous snake style.
33:18I was going for avant-garde by doing that whole thing, but yeah.
33:30Jason?
33:31Yes?
33:32It's a fail for me.
33:35Lou Jesus drowns out everything else.
33:38The cheesecake has taken on a bunch of that funk.
33:43The lingonberry, they're kind of like super cranberries.
33:46I would have added actually a good amount more sugar, just to kind of balance that really tart flavor.
33:53Plating-wise, it felt a little bit clumsy.
33:55It wasn't precise.
33:56I don't think it's what you were going for.
34:07I think getting a chocolate lava cake perfect is pretty tricky, and so if the judge's cut into it and
34:11I see ooey gooeyness everywhere, I'll be very, very happy.
34:14So I got the Latin American ingredients, so I got chocolate, coffee, and cinnamon.
34:19And I have made chocolate and coffee lava cake with a orange and cinnamon ice cream, a coffee and peanut
34:26praline, and a raspberry compote.
34:29Okay.
34:29I really want to see that ooey gooey when I cut into this chocolate lava cake.
34:58She's flowing.
35:00Yeah.
35:00Excellent.
35:06Allianne, I know you had some trepidation after your croissant challenge, but you've come up with a good plate of
35:14food overall.
35:14I mean, the lava cake is simple and straightforward, but it works.
35:17You've got the cook on it right.
35:18The peanut and coffee crumble is really good.
35:24My mom and I used to always go to a restaurant together, and we would always end with a lava
35:29cake.
35:30So this is bringing me back to being like 12 years old, so thank you for that.
35:33Now, for me, the missing ingredient is that cinnamon.
35:36I know there is some in that ice cream because I can see it.
35:40I'm mainly tasting orange.
35:42Cool.
35:43But overall, it kind of tastes like a chocolate bar, and that's a good thing.
35:46You definitely made use of the key ingredients, and would I say that you highlighted it?
35:52Not quite.
35:53But overall, great effort.
35:55Thanks very much.
36:00Good job.
36:03Jay.
36:06What really matters in this challenge is making sure that each of the ingredients is prominent
36:09on the plate, so I think I succeeded in that.
36:12I'm just really worried because of my plating.
36:15Just remind us, what were your three ingredients?
36:18Chocolate, coffee, and cinnamon.
36:19So there's two gujias.
36:22One is a mini gujia that is filled with cinnamon, and the other one is filled with a coffee pastry
36:27cream, and then a chocolate mascarpone pudding to round it all out.
36:31Presentation-wise, this doesn't quite hit the mark.
36:40The main flavor I'm getting is chocolate, and I think that's because of that really substantial
36:46amount of that chocolate cream you put down.
36:49It's pretty overpowering.
36:51The accentuation of the cinnamon could have been different.
36:54I think the dipped chocolate aspect is pointless.
36:57I would rather you make, like, a cinnamon sugar, brushed hot ghee on them, and then sprinkle
37:01with cinnamon sugar, something to then highlight the cinnamon again.
37:05You've got all the components together, the chocolate, the coffee, the cinnamon, but the
37:09plate is just not cohesive.
37:12I don't think it was the vision that you had, and I think, uh, in your mind's eye, you know
37:18that.
37:19Okay, please return to your station.
37:20Thanks, Jeff.
37:27Harley, please bring up your dish.
37:33My ingredients were from the European region, so I have made a spiced lingonberry cake.
37:38I've got a hazelnut praline caramel and ricotta ice cream.
37:45Now, that is super moist.
37:47It is so soft as I slice through this.
37:51Awesome.
37:57The lingonberries, I think you use them really, really nicely to contrast the cake.
38:02The caramel's delish.
38:03It's, like, right on the edge of burnt.
38:06Right.
38:07Which I like.
38:08Okay.
38:08I love the ricotta ice cream.
38:10And the cake is great.
38:12I love the spice level in the cake and the complexity there.
38:16Harley, I think you did a really good job highlighting your three ingredients that you needed to highlight.
38:20Good job, Harley, is what we're trying to say.
38:22Thank you so much.
38:23Okay, good.
38:32Ricotta, please make your way down to your station.
38:34Okay.
38:35Okay.
38:40Some of you stepped outside your comfort zone to create beautiful desserts, while others just struggled.
38:49Give us a moment to discuss.
38:52At this stage in the competition, it is the most minor details that could get you sent home, so I
38:58am really stressed out right now.
39:00That was a really tough challenge.
39:02There's not a lot of people who are super comfortable with sweets in this kitchen, but I was surprised.
39:08Some people struggled in making sure their ingredients really shined enough to push through.
39:14It was straight up a fail.
39:16Chef Hugh said, fail.
39:18So that's what I'm left with at this point.
39:21People that I thought were going to excel didn't hit the mark.
39:23Mm-hmm.
39:26Do we all agree?
39:27Yes.
39:27I think so.
39:35Many of you embraced this challenge, but one home cook took our taste buds on a real trip.
39:41All the ingredients on my plate are stars, and it's going to win me $5,000.
39:47I want to win this challenge because I want to show everybody that I'm in business, that I can bake.
39:54The home cook who made the best plated dessert is...
40:05The home cook who made the best plated dessert is...
40:14Harley!
40:16What?
40:17Woo!
40:18Oh, my God!
40:20Oh, my God!
40:21That's crazy!
40:25You've won a $5,000 boost from CIBC.
40:30I did not expect this at all, but damn, miracles can happen.
40:36Thank you so much.
40:37That was so delicious.
40:39Your grandpa would be so proud of you.
40:41Thank you so much.
40:41Thanks, Harley.
40:42Great job.
40:43Trying to open a bakery like my grandfather did is not a cheap venture, and so every cent counts.
40:49Now, unfortunately, for the dishes that failed to launch.
40:57Jason and Jay, please come to the front.
41:06Your dishes fell flat because your regional ingredients didn't stand out.
41:12Jason, your ricotta cheese was overpowered by the blue cheese.
41:17I am in trouble because I went too far, tried too many things, and lost the message of it all.
41:24Jay, all of your regional ingredients made it onto the plate, but they were muted because the chocolate took over.
41:32At stake right now is my future in MasterChef Canada.
41:35I'm not ready to go home.
41:37I still have so much creativity and so many things that I can bring to the judges.
41:44Jason.
41:49You are safe.
41:59Please head back to your station.
42:06Jay, unfortunately, your journey in the MasterChef Canada kitchen has come to an end, but we've loved learning about your
42:14Fijian culture, and it opened up tons of ideas in my head, so thank you.
42:20MasterChef Canada has been a dream come true.
42:23Got to make sure that this comes together.
42:26Jay, I would eat that every day.
42:27That is so tasty.
42:28Those flavors were bomb, man.
42:31I feel like I really did something here with MasterChef, and even though I didn't win that 100K, I feel
42:41like I can still walk around with my head high.
42:42I was kind of ashamed of maybe making something simple.
42:45Some of the fanciest food in the world is just based on very simplest, simplest labels.
42:48And I think showing your culture is showing what you know.
42:52My grandmother brought Fijian food to Edmonton.
42:55I brought it to Canada through MasterChef, and I'm still just going to keep experimenting and pushing it out there.
43:01This is just the next step forward.
43:11Next time.
43:12Hello.
43:13Oh, my God.
43:14Welcome to the MasterChef Canada restaurant takeover.
43:17Our guests tonight are friends and family.
43:20We have hungry people waiting.
43:21Yes, yes.
43:22Do not fall behind.
43:24S***.
43:24We're still waiting.
43:25It's a little disappointing.
43:27Those potstickers need to come up soon.
43:29I know. They're coming. They're coming.
43:30Let's go, Geraldine. Start pushing, please.
43:33I feel like I'm struggling right now.