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Gordon: Previously on
"MasterChef: Back To Win"...
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- Welcome back!
- ...the cooks took
a virtual culinary trip
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00:00:05,678 --> 00:00:09,151
around the globe
in a Southern-inspired
fusion challenge.
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Oh, great. I've never eaten
or cooked Ethiopian food.
That ( bleep ) crazy.
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The idea is to punch in
as much flavor
as quick as you can.
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- I'm really scared now.
- Aarón: Let's go!
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- Taste that before?
- Never even heard of it.
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- Gordon: Oh, my Lord.
- Why is it dropping?
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Amanda: They look like
they're burning.
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One cook rose to the top...
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It really is a celebration
of flavor.
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Congratulations
goes to Christian.
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...while others
missed the mark.
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This dish looks bad.
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Shayne, your dish was at
the bottom of the class.
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- Say goodbye.
- Tonight...
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Welcome, top 15.
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...the cooks have to replicate
the perfect dessert.
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- So fast.
- Ooh.
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- 1,000 layers.
- High risk, high reward.
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- You're making me nervous.
- Get over it and get cooking.
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But to get that immunity pin...
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It's really perfection.
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- Aarón: Unreal.
- Absolutely exceptional.
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...you've got to bake to win.
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And right now you're in danger.
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- It's not coming together.
- Please get it cooked!
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Fred: Her parchment's on fire.
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Joe: It's totally raw.
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This is the worst performance
in the competition so far.
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Come on, man.
You got two cookbooks?
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- They look beautiful.
- Wow, look at this.
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Look at that.
Fit for a queen.
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- ( cheering )
- Yes.
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Welcome back.
Line up, please.
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- Oh, what is that?
- Cake, cake, cake.
Desserts.
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Dessert challenge!
I have never seen a display
of such beautiful desserts,
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but baking challenges
are infamous in this kitchen.
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It will send home
even the best cooks.
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Oh, the napoleons, gorgeous.
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Welcome to the top 15.
Give yourselves
a round of applause.
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Come on.
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And as you can probably guess,
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tonight is "Bake To Win."
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Christian, do you wish
you were competing tonight?
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- Hell no.
- No.
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Aarón: All right, guys, all of
these pastries and sweet treats,
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they are some of the most
difficult desserts to cook
from around the world.
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Tonight your challenge
will be to choose
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one of these incredible desserts
and replicate it perfectly.
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I'm afraid
of those difficult ones
like the Paris-Brest
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or those layer cakes
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because they take so many
different techniques
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to roll into one confection.
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The cooks who come closest
to nailing these desserts
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will have a shot at getting
the coveted immunity pin.
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But if your flavors fail
to impress us,
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then you'll be eliminated.
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Now, Christian,
tonight that immunity pin,
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it comes
with a huge advantage.
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Here's how it's gonna work.
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You get to decide
the picking order.
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- Damn.
- Oh, the order?
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- Sweet.
- Make your way down here
please, young man.
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Let's get it!
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Christian, he gets to pick
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the order that
we choose our dessert.
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If you get to go first,
that's a pretty sweet advantage.
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Gordon: Christian,
what's your strategy?
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Do you give your friend
the first pick?
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Do you leave the person
that you are desperate
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to take out of this competition
to the very end
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with the Paris-Brest,
napoleon?
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There's a lot
of factors to consider,
so choose wisely.
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Okay, Christian,
it's time for you to announce
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who gets first pick
of the desserts.
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This first person
I'm gonna choose,
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we had a great relationship
my season.
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Willie's gonna be
my first pick.
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- Wow.
- Oh, Willie.
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Willie, pick of the litter.
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Going with
the chocolate mousse cake.
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- Nice.
- Not the easiest, but it's not
the most difficult, is it?
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Joe:
Yeah, it's pretty standard.
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All right, this person,
I feel she has a lot to show
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and I wanna see her shine.
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Shelly.
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Christian called me second.
I'm so hyped.
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And I think he wants me
to take something
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that's a little more easy,
but I'm gonna take a risk.
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- Ooh!
- Gordon: Shelly, wow.
Napoleon.
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That's a tough one, that one.
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She picked
the most difficult one.
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- My strategy was...
- The lemon meringue tart.
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...pick people
I'm less threatened by first.
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Passionfruit coconut cake.
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- Wow, wow.
- Also not easy.
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Gordon:
Dara, where are we going?
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Right for this cake, Chef.
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- Ooh, the chiffon cake.
- Again!
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She just picked that up,
like, with ease.
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- Gordon: What?
- Joe: Ooh.
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- Aarón: Wow.
- Macarons.
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They're picking some of
the most difficult desserts.
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I'm surprised, too.
Hopefully they nail them.
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I wanted my biggest competition
to get the hardest dessert,
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but my strategy
may have backfired.
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Christian:
All right, this next person,
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you studied with Tosi
for a while now, right?
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Do what you do. Show me. Fred.
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- ( gasping )
- Whoa!
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- No!
- Paris-Brests.
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You better bring your
Christina Tosi magic to that
choux pastry tonight.
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Absolutely, Chef.
I'll make her proud.
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Now, Derrick, Michael,
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I think it's absolutely clear
you pose a threat to Christian.
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So who's going next?
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Come on, man,
you got two cookbooks?
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- Right?
- That's right.
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- So I'm going with Mike.
- Wow, Michael.
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Which one you leaving
for Derrick?
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Hazelnut ricotta cake
or sticky toffee pudding?
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This is the winner.
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This is
the hazelnut ricotta cake.
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Gordon:
Derrick, Derrick, Derrick.
Last pick.
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You're not used to being
the last pick anywhere.
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The good news
is you're a wanted man,
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which should make you feel
a lot stronger.
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I was trying to avoid
this target on my back.
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You already know,
when we step in here,
this is competition.
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- You talk a lot of ( bleep ).
- Derrick: You've been
talking ( bleep ).
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You're lucky right now.
You're lucky you're over there.
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- Ooh.
- There can only be one
alpha male in this kitchen,
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- and that's me.
- Okay. We'll see.
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Please pick up
those sticky toffee puddings.
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That's a beautiful dessert.
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Christian, well done.
Please, head on back upstairs.
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- Right, everybody ready?
- All: Yes, Chef.
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Gordon: 90 minutes to replicate
that stunning dessert.
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Your time starts now.
Let's go.
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Sugar, sugar, sugar.
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Does anyone know
where the cornstarch is?
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- It's down here.
- Golden kiwis, passionfruits.
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I don't know how much
strawberries I need.
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I need some eggs.
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I love baking.
Blueberries.
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I've gone through
culinary school
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as a baking and pastry major,
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so this my comfort zone.
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However that first dessert
I put forward
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a few weeks ago landed me
in the bottom three.
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It's not what a cake looks like.
It looks like pancakes.
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But I'm determined
to get redemption,
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so I have to
take my deep breaths
and just stay focused.
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All right.
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I chose the Paris-Brests today.
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It is a French dessert that
is very similar to an éclair,
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but it's ring shaped.
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Baking is my favorite thing
in the world,
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but that's what puts so much
more pressure on me to succeed,
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because if I screw up
on a baking challenge,
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that's just humiliating.
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Tommy: Come on.
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I have macarons.
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I think the macarons are one
of the hardest things up here.
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So when I was chosen
and it was still left,
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I figured I'd just go ahead
and do it.
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It's "Back To Win," y'all.
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You know, it's not
"Back To Get The Easiest Dessert
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And Hang On
By The Skin Of Your Teeth."
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Some people probably
got their feelings hurt
over Christian's choices today,
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but you know,
we're here to cook.
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And if you wanna be MasterChef,
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then really you should be able
to cook anything up there,
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so get over it and get cooking.
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- Hey, uh, Derrick?
- Derrick: Yeah?
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You ever had
an immunity pin? No?
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- Excuse me, I'm baking.
- Come on, man.
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- Derrick.
Derrick, Derrick, Derrick.
- Yes, Chef.
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Just turn around a minute.
I just wanna see
that target on your back.
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Thank you. It's big.
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Why does Christian
want to send you home?
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Maybe he sees me as a threat,
and he should.
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You've got
the sticky toffee pudding.
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Which did dessert
didn't you want tonight?
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I didn't want this one,
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because you're known
for making this one amazing,
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and so not only
do I have to show out
and be the best tonight,
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but I also have
to make you happy.
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Sure. You look inside, it's
all about that batter, right?
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- Derrick: Right.
- That is it.
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Once you've got
that batter made,
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everything else is history.
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- Thank you. Yes, Chef.
- Focus, okay?
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- You good, Derrick?
- Messed with the wrong dude.
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I think that's enough of those.
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Ooh, it's starting
to smell sweet in here.
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- Yes!
- I want some dessert.
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You wanna come down and cook?
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00:08:53,166 --> 00:08:55,470
Nah, I don't want
to mess up my boots.
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This is it, "Back To Win."
"Bake To Win."
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These are some of the most
technically advanced desserts
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that most pastry chefs
spend years perfecting.
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Yeah, in order
to be a MasterChef,
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you have to be well-versed
in all aspects of the kitchen,
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and pastry is
definitely one of them.
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00:09:09,599 --> 00:09:13,206
If you can shine
in this particular challenge,
you're one to watch.
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Gordon:
The name of the game here
is perfect replication.
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So our cooks should be tasting
their example desserts
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in order to perfectly replicate
those flavors.
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So if you had the pick of
the litter of all these cakes,
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Chefs, what cake
would you pick tonight?
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00:09:26,031 --> 00:09:29,004
I would love that passionfruit
and coconut cake.
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00:09:29,037 --> 00:09:31,977
Being able to balance
the acidity of the passionfruit
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00:09:32,010 --> 00:09:33,947
with the sweetness
and lusciousness of the coconut,
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- that would be my jam.
- I think that napoleon.
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There's something
quite beautiful
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about those three layer
mille-feuille short crusts,
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the pastry cream, berries,
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and then that
white chocolate frosting on top
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with the feathering.
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That is immaculate.
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Very difficult though.
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So Shelly, she's a food truck
gal from Brooklyn,
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and she had the second pick.
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I don't understand
why she would've picked
something so difficult.
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Come on, I need you to set.
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I don't bake a lot,
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and my history with baking
challenges, it's embarrassing.
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Unfortunately your sponge
is undercooked.
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- (speaking Spanish )
Shelly, wow.
- Hey, how are you?
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00:10:07,080 --> 00:10:09,151
- It makes me nervous
just looking at these things.
- Aarón: I know.
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00:10:09,184 --> 00:10:11,957
- Are you crazy?
- Nah, I mean,
it's a biscuit method.
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00:10:11,990 --> 00:10:14,361
So, I know how to make biscuits.
They're layered and flaky.
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00:10:14,394 --> 00:10:18,102
I mean,
biscuit is a strong word,
'cause it's actually--
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00:10:18,136 --> 00:10:20,541
Because the real word
is mille-feuille in Italian,
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00:10:20,574 --> 00:10:23,412
and mille-feuille
means 1,000 layers.
238
00:10:23,412 --> 00:10:26,418
Yeah, I know.
It's really just everything
chilling and setting
239
00:10:26,418 --> 00:10:28,624
and letting
that butter come together
so it melts out slowly
240
00:10:28,624 --> 00:10:30,093
and I get those layers in there.
241
00:10:30,126 --> 00:10:31,863
So these are kind of me
against the elements.
242
00:10:31,897 --> 00:10:33,399
I can only control so much,
243
00:10:33,399 --> 00:10:36,105
so I'm doing my best to make
sure what I can control, I do.
244
00:10:36,138 --> 00:10:38,911
- There's a lot going on here.
- Joe: Good luck.
245
00:10:38,944 --> 00:10:41,048
All right,
thank you so much, Chef.
I appreciate you.
246
00:10:43,252 --> 00:10:47,160
I love baking,
but I like to take my time
247
00:10:47,194 --> 00:10:50,901
in the solemnity and calmness
of my kitchen at home.
248
00:10:50,935 --> 00:10:54,007
And this is not a calm kitchen.
249
00:10:54,041 --> 00:10:57,013
Right, Tommy,
a lemon meringue tart.
250
00:10:57,047 --> 00:10:59,986
Yes, this is my husband
Roger's favorite dessert,
251
00:11:00,019 --> 00:11:02,290
so I know what
it's supposed to taste like
252
00:11:02,324 --> 00:11:03,994
and I know what
it's supposed to look like.
253
00:11:04,027 --> 00:11:05,831
Have you got
a beautiful pâte sucrée,
254
00:11:05,865 --> 00:11:07,668
the sugar paste at the bottom?
Have you made the pastry?
255
00:11:07,702 --> 00:11:09,338
- Yes, it's chilling off.
- Right.
256
00:11:09,371 --> 00:11:12,110
I'm gonna blind bake it
in a tart shell
and make it really nice.
257
00:11:12,143 --> 00:11:14,181
Do you see
the thickness of this?
How perfect that is?
258
00:11:14,181 --> 00:11:16,218
Yes, it's nice 3/8ths
of an inch thick.
259
00:11:16,252 --> 00:11:17,487
That's right.
Replicate that, please,
Tommy, yes?
260
00:11:17,487 --> 00:11:18,489
Yes, sir. I will.
261
00:11:18,524 --> 00:11:19,993
Good luck. Good luck.
262
00:11:21,495 --> 00:11:23,567
Come on, come on, come on.
263
00:11:23,600 --> 00:11:25,203
There we go.
264
00:11:25,236 --> 00:11:27,107
We've just come up
to 15 minutes gone,
265
00:11:27,107 --> 00:11:30,614
and we're down
to 75 minutes remaining.
266
00:11:30,681 --> 00:11:33,219
Okay, cake is going.
267
00:11:35,624 --> 00:11:38,195
This dough,
it's not coming together.
268
00:11:38,229 --> 00:11:39,933
Working with the napoleon,
the crust--
269
00:11:39,966 --> 00:11:41,937
you can't manipulate it.
You can't touch it too much.
270
00:11:41,970 --> 00:11:44,074
Because if you touch it
too much, your butter's
going to start to melt,
271
00:11:44,107 --> 00:11:46,078
and you want your butter
only to melt while it bakes.
272
00:11:46,111 --> 00:11:49,619
But it's not doing
what it's supposed to do.
273
00:11:49,652 --> 00:11:51,455
The dough has to still bake,
274
00:11:51,455 --> 00:11:54,596
and it still has to cool,
and it's not even in yet.
275
00:11:54,596 --> 00:11:56,566
I am--
I'm freaking out right now.
276
00:11:56,566 --> 00:11:57,668
Okay.
277
00:11:57,668 --> 00:12:00,674
Come on, Shelly.
Let's get it.
278
00:12:00,674 --> 00:12:02,344
Hindsight's starting
to hit me right now, like,
279
00:12:02,344 --> 00:12:04,114
"This is why everybody
was looking at me crazy
280
00:12:04,147 --> 00:12:07,120
when I chose this dish."
What did I just get myself into?
281
00:12:08,991 --> 00:12:10,193
Come on, Shelly,
you gotta get that in the oven.
282
00:12:10,226 --> 00:12:11,428
Shelly:
I know, I know, I know.
283
00:12:25,256 --> 00:12:27,294
Let's go, Shelly.
You gotta move.
There's a lot to be done.
284
00:12:27,294 --> 00:12:29,097
I know, I know, I know.
285
00:12:29,164 --> 00:12:31,770
I've already spent a big chunk
of time working on this dough,
286
00:12:31,803 --> 00:12:34,709
and then on top of that,
I still have to make
a pastry cream,
287
00:12:34,709 --> 00:12:36,980
and also I need to do
a white fondant on top.
288
00:12:36,980 --> 00:12:39,484
- Come on.
- With this napoleon,
289
00:12:39,519 --> 00:12:41,155
it's a lot of intricate steps
that have to occur
290
00:12:41,155 --> 00:12:42,558
in order to go to the next step,
291
00:12:42,591 --> 00:12:44,261
so I cannot skip
any steps right now.
292
00:12:44,261 --> 00:12:45,731
Christian:
Shelly, you got your dough
in the oven?
293
00:12:45,731 --> 00:12:47,267
No, it's about to go in.
294
00:12:47,300 --> 00:12:48,704
You need to go now.
You need to get that in there.
295
00:12:48,704 --> 00:12:52,177
Shelly: I know.
Two more minutes.
296
00:12:52,210 --> 00:12:55,149
Joe: Christian's picking order
was intended to target
297
00:12:55,183 --> 00:12:58,189
his biggest competition,
but I think Christian's strategy
298
00:12:58,222 --> 00:13:01,696
might've been derailed by
the ambition of our home cooks.
299
00:13:01,730 --> 00:13:03,332
Shelly: Oh, my God.
300
00:13:03,366 --> 00:13:06,573
Think of the irony of this.
Shelly, she has every advantage.
301
00:13:06,573 --> 00:13:10,246
She picks the most difficult
dessert, the napoleon,
and goes home on it.
302
00:13:10,279 --> 00:13:11,650
( bleep )
303
00:13:11,683 --> 00:13:14,321
Gordon:
Just over half an hour gone.
304
00:13:14,354 --> 00:13:17,595
55 minutes remaining. Remember,
we want exact replications.
305
00:13:17,628 --> 00:13:19,297
Gotta go fast.
306
00:13:19,331 --> 00:13:21,201
Joe: Willie, Willie, Willie,
you were the first pick.
307
00:13:21,235 --> 00:13:25,043
- What a gift.
- This was amazing.
308
00:13:25,076 --> 00:13:26,880
Aarón:
So why chocolate mousse cake?
309
00:13:26,913 --> 00:13:28,617
A lot of people don't
understand when I first came
into this game,
310
00:13:28,617 --> 00:13:30,053
I was a baker.
311
00:13:30,086 --> 00:13:33,059
Watch out for Willie.
He's here to bake.
312
00:13:33,059 --> 00:13:35,196
And so I feel like
this is my opportunity
313
00:13:35,229 --> 00:13:39,004
to show that, "Hey, I can cook,
and I can also bake."
314
00:13:39,037 --> 00:13:41,108
I think this is gonna give me
the immunity pin, honestly.
315
00:13:41,141 --> 00:13:42,812
- Do your thing, Willie.
- Good luck, Willie.
316
00:13:43,647 --> 00:13:46,051
Fricking butter cream!
317
00:13:46,051 --> 00:13:49,826
I picked
a strawberry pistachio tart
318
00:13:49,826 --> 00:13:52,497
because I wanted
to redeem myself
319
00:13:52,497 --> 00:13:56,973
for the knife work that
the judges weren't a big fan of
in the last challenge.
320
00:13:57,007 --> 00:13:59,411
Last week
I was in the bottom three.
321
00:13:59,444 --> 00:14:02,651
So this time around,
I really wanna show the judges
322
00:14:02,685 --> 00:14:04,454
how precise I can be.
323
00:14:04,488 --> 00:14:07,093
I've never made anything
like this before,
324
00:14:07,093 --> 00:14:10,299
but I'm hoping that
I can replicate it exactly.
325
00:14:10,333 --> 00:14:12,838
I'm most worried about
just finishing on time,
326
00:14:12,872 --> 00:14:15,677
because there are multiple
different techniques
327
00:14:15,744 --> 00:14:18,115
that go into the dessert
that I've chosen.
328
00:14:18,149 --> 00:14:20,654
So that's my enemy today,
is the clock.
329
00:14:20,687 --> 00:14:23,292
Okay, syrup is done.
330
00:14:23,292 --> 00:14:25,564
Shelly: Ooh, baby.
331
00:14:25,597 --> 00:14:27,601
Gabriel: Gotta move, gotta move,
gotta move, gotta move.
332
00:14:27,635 --> 00:14:29,337
- Young lady.
- Yes, Chef?
333
00:14:29,371 --> 00:14:31,175
The berry chiffon cake,
quite honestly,
334
00:14:31,241 --> 00:14:33,079
one of the most
difficult ones tonight.
335
00:14:33,079 --> 00:14:35,617
Sad to see Shayne go last week.
You're now the youngest,
336
00:14:35,651 --> 00:14:38,322
the one with a huge amount
of pressure on your shoulders.
337
00:14:38,355 --> 00:14:39,826
- Yes, Chef.
- How do you fare
in amongst that?
338
00:14:39,859 --> 00:14:41,061
Chef, age is just a number.
339
00:14:41,095 --> 00:14:42,297
When it comes to baking,
340
00:14:42,330 --> 00:14:44,167
this is where
I know I can shine.
341
00:14:44,201 --> 00:14:46,405
- How's the batter?
- It's in the oven, Chef.
342
00:14:46,438 --> 00:14:49,244
- Good.
Aerated properly?
- Yes, Chef.
343
00:14:49,277 --> 00:14:50,514
Because you can see
those layers there,
344
00:14:50,514 --> 00:14:52,551
and if they're uneven,
your cake's uneven.
345
00:14:52,585 --> 00:14:54,454
- Yes, Chef.
- Good luck.
346
00:14:54,488 --> 00:14:56,626
Thank you, Chef.
347
00:14:56,659 --> 00:15:00,266
Just over 45 minutes remaining.
Let's go. Come on, guys.
348
00:15:00,266 --> 00:15:04,408
Cake bakers, those layers should
be coming out and cooling.
349
00:15:04,408 --> 00:15:06,412
So, Dara, she went straight
for that chiffon cake,
350
00:15:06,412 --> 00:15:08,550
one of the most
complex desserts tonight.
351
00:15:08,583 --> 00:15:10,721
She seems super confident,
352
00:15:10,754 --> 00:15:12,424
but that's a tough one
to nail tonight
353
00:15:12,457 --> 00:15:15,096
because not only does she have
to decorate it beautifully,
354
00:15:15,129 --> 00:15:16,666
it's gotta be cooked
beautifully inside.
355
00:15:16,699 --> 00:15:17,868
It's four layers.
356
00:15:17,902 --> 00:15:19,438
If they're not cooked evenly,
357
00:15:19,471 --> 00:15:21,876
it's gonna be
put together unevenly,
358
00:15:21,876 --> 00:15:23,747
and then you've got
this awkward looking cake.
359
00:15:23,780 --> 00:15:25,717
Dara: We're good.
360
00:15:25,751 --> 00:15:27,420
Tommy: Ay-yi-yi.
361
00:15:27,420 --> 00:15:28,723
Hey, Tommy, did you do
your crust already?
362
00:15:28,757 --> 00:15:30,594
Tommy: It's chilling.
363
00:15:30,627 --> 00:15:32,932
Gordon:
Tommy for went for the easy one,
the lemon meringue tart.
364
00:15:32,965 --> 00:15:34,635
That base needs to be
nice and crisp.
365
00:15:34,669 --> 00:15:35,838
But here's my worry
with Tommy.
366
00:15:35,871 --> 00:15:37,273
Everybody else
has got their tarts in,
367
00:15:37,307 --> 00:15:39,779
but Tommy's dough
is still in the fridge.
368
00:15:39,812 --> 00:15:41,281
Tommy:
Oh, it's taking forever.
369
00:15:41,315 --> 00:15:42,918
Gordon: If he doesn't get that
in the oven soon,
370
00:15:42,952 --> 00:15:44,655
he's gonna be in real trouble.
371
00:15:44,689 --> 00:15:46,759
Okay.
372
00:15:46,793 --> 00:15:48,697
Gorgeous.
373
00:15:49,832 --> 00:15:50,901
Oh, my gosh, Fred,
374
00:15:50,934 --> 00:15:52,337
I still have so much to do.
375
00:15:52,370 --> 00:15:53,740
Fred: You got it, Brandi.
You got it.
376
00:15:53,773 --> 00:15:55,209
My first batch of macarons
377
00:15:55,276 --> 00:15:57,480
does not look
the way I want it to.
378
00:15:57,515 --> 00:16:00,486
They're too small,
they're too tall,
they look grainy.
379
00:16:00,521 --> 00:16:02,357
Oh, my gosh.
380
00:16:02,357 --> 00:16:04,494
I don't just have to make
40 macaron sandwiches.
381
00:16:04,529 --> 00:16:08,335
I have to replicate
this elegant, beautiful tower.
382
00:16:08,369 --> 00:16:09,772
There's about 40 minutes left
of the cook,
383
00:16:09,806 --> 00:16:12,243
but I decide that
I'm going to make,
384
00:16:12,277 --> 00:16:14,549
pipe, and bake 80 new cookies.
385
00:16:16,218 --> 00:16:19,926
I can do this.
I can do this.
I can do this.
386
00:16:19,959 --> 00:16:21,361
Derrick: Perfect.
387
00:16:21,395 --> 00:16:23,834
- You got this.
- Come on, baby, come on.
388
00:16:23,867 --> 00:16:25,504
I got
the hazelnut ricotta cake.
389
00:16:25,537 --> 00:16:28,977
I have absolutely
no baking training,
390
00:16:28,977 --> 00:16:31,649
but on season ten
I won a baking challenge.
391
00:16:31,683 --> 00:16:36,425
This individual executed
a delicious tarte tatin.
392
00:16:36,425 --> 00:16:38,329
Michael.
393
00:16:38,362 --> 00:16:42,270
But top 15 is where
I got sent home on season ten.
394
00:16:42,270 --> 00:16:43,507
So I feel the pressure
right now.
395
00:16:43,507 --> 00:16:45,476
I gotta make it further
than I did last time.
396
00:16:45,476 --> 00:16:48,349
All right, Michael,
so how do you feel?
397
00:16:48,382 --> 00:16:50,386
I feel pretty good.
I got my cakes cooling
in the fridge,
398
00:16:50,386 --> 00:16:52,323
so I'm getting ready
to assemble.
399
00:16:52,357 --> 00:16:54,160
I need that cake to cool before
I can get it out of the mold.
400
00:16:54,194 --> 00:16:56,498
Yeah, there's such a thing
as overcooling,
you know what I'm saying?
401
00:16:56,498 --> 00:16:58,002
Yeah, I just checked.
They were still warm.
402
00:16:58,002 --> 00:16:59,337
I'm gonna pull them
in about one minute.
403
00:16:59,371 --> 00:17:01,208
- This is your ganache?
- That's my ganache.
404
00:17:01,241 --> 00:17:03,479
It might get a little grainy.
I'm gonna have two options.
405
00:17:03,513 --> 00:17:05,316
I wanna make sure I give you
a beautiful, smooth ganache.
406
00:17:05,349 --> 00:17:06,886
One thing can
sink you here, okay?
407
00:17:06,920 --> 00:17:08,557
I won't let you down.
408
00:17:09,391 --> 00:17:11,228
Amanda: Curd, come on, curd.
409
00:17:11,261 --> 00:17:12,598
Bri: This is a workout.
410
00:17:13,967 --> 00:17:15,637
Come on, come on,
come on, come on.
411
00:17:15,671 --> 00:17:17,307
- Right.
- Hey, Chef.
412
00:17:17,340 --> 00:17:20,647
Young lady, you came out of
the gate early, picked third,
413
00:17:20,681 --> 00:17:24,287
and you go for one of
the most complicated desserts,
a coconut passionfruit cake.
414
00:17:24,321 --> 00:17:26,425
- Why?
- High risk, high reward.
415
00:17:26,425 --> 00:17:28,730
So if I nail this,
I think that means
I get the immunity pin.
416
00:17:28,763 --> 00:17:32,036
The yellow stood out to me--
a ray of sunshine
like my daughter Hannah.
417
00:17:32,036 --> 00:17:34,508
So I wanted to bake this
for her.
418
00:17:34,542 --> 00:17:36,311
This time in
the MasterChef kitchen,
419
00:17:36,311 --> 00:17:38,583
it's so much bigger
than just me.
420
00:17:38,617 --> 00:17:40,554
I have my daughter Hannah
to think about.
421
00:17:40,587 --> 00:17:44,461
Baking is how we bond,
so I want to make her proud.
422
00:17:44,494 --> 00:17:47,066
I know she means
the world to you,
423
00:17:47,066 --> 00:17:48,737
and she's with you
every step of the way.
424
00:17:48,770 --> 00:17:50,006
- She is.
- Good luck.
425
00:17:50,039 --> 00:17:52,511
Thank you so much.
426
00:17:52,544 --> 00:17:54,014
Emily: Ooh, baby.
427
00:17:54,014 --> 00:17:55,449
Willie: Come on, come on,
come on, come on.
428
00:17:55,449 --> 00:17:56,886
Let's go, Tommy.
What's going on, man?
429
00:17:56,920 --> 00:17:59,291
You're making me nervous.
430
00:17:59,324 --> 00:18:00,527
Tommy, is that tart in yet?
431
00:18:00,527 --> 00:18:01,796
No, it's not in yet.
432
00:18:01,796 --> 00:18:03,432
Oh, my goodness me. Tommy--
433
00:18:03,465 --> 00:18:05,369
Tommy: I'm just getting ready
for my meringue.
434
00:18:05,403 --> 00:18:09,377
Don't worry about the meringue.
Please get the tart in the oven.
435
00:18:09,411 --> 00:18:10,379
- I am getting it in, Chef.
- Tommy.
436
00:18:10,446 --> 00:18:12,651
- Yes, Chef? I know it.
- The pastry's frozen.
437
00:18:12,685 --> 00:18:15,557
- No, it's frozen.
- It's rock hard,
but I'm gonna get it in.
438
00:18:15,590 --> 00:18:17,895
I made the mistake
of putting my tart dough
439
00:18:17,895 --> 00:18:21,368
into the blast chiller
instead of the refrigerator.
440
00:18:21,401 --> 00:18:24,007
- It's as hard as a rock.
- Okay.
441
00:18:24,040 --> 00:18:26,311
- It's gonna get there.
- Tommy.
442
00:18:26,345 --> 00:18:28,315
- I can get it back together.
- Tommy, Tommy.
443
00:18:28,349 --> 00:18:29,885
It's a very forgiving
tart shell.
444
00:18:29,885 --> 00:18:32,256
It's got more cracks in it
than the Nevada Desert.
445
00:18:32,290 --> 00:18:33,793
I'm gonna get the cracks out.
446
00:18:33,827 --> 00:18:34,929
This is an absolute disaster.
447
00:18:34,962 --> 00:18:36,566
If I don't fix this crust,
448
00:18:36,599 --> 00:18:39,037
it's definitely
not gonna have time to bake.
449
00:18:39,070 --> 00:18:41,776
- Ay-yi-yi.
- Oh, my God, Tommy.
450
00:18:41,809 --> 00:18:44,481
Oh, God.
451
00:18:54,769 --> 00:18:57,373
You're like your tart shell.
You're cracking under pressure.
452
00:18:57,373 --> 00:18:59,779
You can still get this done
if you reshape that dough,
453
00:18:59,779 --> 00:19:01,916
roll it out,
and get it in that tart shell.
454
00:19:01,949 --> 00:19:03,753
That's what I'd be doing
if I was in your shoes, yeah?
455
00:19:03,787 --> 00:19:05,489
Yes, Chef.
456
00:19:10,701 --> 00:19:13,439
Gordon: We're down
to half an hour remaining, guys.
Half an hour.
457
00:19:13,506 --> 00:19:16,044
We should start thinking about
the assembly now, yes?
458
00:19:16,078 --> 00:19:17,280
Derrick: Yes, Chef.
459
00:19:18,983 --> 00:19:21,889
Sticky toffee pudding
coming out.
460
00:19:21,923 --> 00:19:24,729
Beautiful! My guy! Whoo!
461
00:19:24,762 --> 00:19:28,603
- Christian:
Looks good, dude.
- Thank you.
462
00:19:28,603 --> 00:19:30,607
Tommy, once it's baked,
we can trim it after.
463
00:19:30,640 --> 00:19:33,813
He's not listening
to anything I'm telling him.
464
00:19:33,847 --> 00:19:35,149
You can bring a horse to water.
465
00:19:35,149 --> 00:19:38,455
- Can't make him drink.
- Oh, my God, Tommy.
466
00:19:38,489 --> 00:19:41,395
Tommy, the tart's
gotta go in the oven!
467
00:19:41,428 --> 00:19:43,098
It's going in right now.
468
00:19:43,132 --> 00:19:45,236
Please get it cooked!
469
00:19:49,712 --> 00:19:51,783
Bri, do you have
your strawberries cut yet?
470
00:19:51,816 --> 00:19:54,588
Not cut yet. I'm gonna do it
while this bakes.
471
00:19:54,622 --> 00:19:57,493
This strawberry pistachio tart,
472
00:19:57,528 --> 00:19:59,799
it is a little bit
intimidating.
473
00:19:59,799 --> 00:20:01,869
There's layers,
and those layers have to cook
474
00:20:01,903 --> 00:20:05,142
and cool and set
before you can move on
to the next layer.
475
00:20:05,142 --> 00:20:07,848
So if one thing messes up,
476
00:20:07,881 --> 00:20:10,419
it's just a bad snowball effect.
477
00:20:10,453 --> 00:20:12,691
Let's go, Bri.
Come on.
478
00:20:12,691 --> 00:20:15,564
Oh, my God. Oh, my God.
Oh, my God.
479
00:20:15,564 --> 00:20:17,568
Dara:
Are you okay, Bri? It's okay.
Just breathe. Just breathe.
480
00:20:17,568 --> 00:20:22,143
- Yeah, shoot. Thank you.
- Dara: You're good.
481
00:20:22,176 --> 00:20:24,080
You've gotta be kidding me.
482
00:20:24,114 --> 00:20:26,586
I almost dropped my tart.
483
00:20:26,619 --> 00:20:28,790
This is my worst nightmare
484
00:20:28,823 --> 00:20:30,459
because the dough
is way underdone,
485
00:20:30,493 --> 00:20:32,765
but I have no choice
but to pull it out
486
00:20:32,798 --> 00:20:36,171
so I can put the next layer on
and get that in the oven.
487
00:20:36,204 --> 00:20:41,181
Okay, carefully.
Homestretch.
488
00:20:41,214 --> 00:20:43,485
Bri, you're in a bit
of a tailspin.
489
00:20:43,520 --> 00:20:46,526
- Are you okay here?
- I'm okay. I saved it.
490
00:20:46,559 --> 00:20:48,830
I almost dropped it,
but saved it.
491
00:20:48,863 --> 00:20:51,502
Bri, out of all
of your fellow competitors,
492
00:20:51,536 --> 00:20:52,771
you have a lot
to prove this week.
493
00:20:52,805 --> 00:20:54,875
I heard your feedback
last time around
494
00:20:54,875 --> 00:20:57,480
with the knife cuts
in my summer rolls.
495
00:20:57,514 --> 00:21:00,453
And I am a precise person
and I wanna show that,
496
00:21:00,486 --> 00:21:01,789
- so that's why I picked this.
- Joe: This is precision.
497
00:21:01,856 --> 00:21:04,093
- Bri: It is.
- Do you have your pistachios
498
00:21:04,127 --> 00:21:05,463
already crisped up?
499
00:21:05,496 --> 00:21:07,568
Not yet.
That's kind of the final thing.
500
00:21:07,601 --> 00:21:08,970
The little things
are going to matter.
501
00:21:08,970 --> 00:21:11,007
Oh, I know.
502
00:21:16,986 --> 00:21:18,222
Shelly, can we start assembling?
503
00:21:18,255 --> 00:21:20,894
Not yet, Chef.
504
00:21:20,894 --> 00:21:25,837
Fred: Oh, my, uh, is that--
her parchment's on fire.
505
00:21:28,643 --> 00:21:30,680
Joe: Uh-oh, Brandi's got
something on fire.
506
00:21:30,680 --> 00:21:33,452
- Aarón: Be careful.
- What is she doing?
507
00:21:34,922 --> 00:21:38,061
Gordon: Watch out.
Stand back. Stand back.
508
00:21:38,095 --> 00:21:41,536
- Stand back.
- Sorry about that.
509
00:21:41,569 --> 00:21:43,205
I don't know where my head
is right now.
510
00:21:43,238 --> 00:21:44,842
I am in such a frenzy.
511
00:21:44,842 --> 00:21:46,579
Sorry about that, Chef.
512
00:21:46,612 --> 00:21:48,081
I have the kitchen on fire
right now
513
00:21:48,115 --> 00:21:50,987
and it's not the worst thing
happening at my station.
514
00:21:51,021 --> 00:21:53,492
Brandi, we need to start
thinking about our assembly.
515
00:21:53,526 --> 00:21:56,464
- Yes, Chef, I know.
- Okay, I know they don't look
perfect on the outside.
516
00:21:56,498 --> 00:21:59,805
I get that, but look at me.
You can start assembling.
517
00:21:59,839 --> 00:22:01,776
Is the buttercream ready
for the center?
What have you got to do?
518
00:22:01,809 --> 00:22:03,145
I'm doing
the buttercream right now.
519
00:22:03,145 --> 00:22:04,815
I've got the strawberry
filling ready.
520
00:22:04,815 --> 00:22:06,819
I've got some beautiful new
macarons in the oven right now.
521
00:22:06,853 --> 00:22:09,290
Gordon:
Sure, but I'd rather get
a tower finished
522
00:22:09,290 --> 00:22:10,727
with not the most
perfect macaron...
523
00:22:10,760 --> 00:22:12,664
- Than nothing.
- ...than nothing at all.
524
00:22:12,664 --> 00:22:14,033
And right now you're in danger
of not assembling them, okay?
525
00:22:14,067 --> 00:22:15,837
Brandi: Yes, Chef.
526
00:22:15,837 --> 00:22:18,308
- You almost burned down
the kitchen, Brandi?
- Going down in flames.
527
00:22:26,291 --> 00:22:28,328
Gordon:
Christian, what a night.
528
00:22:28,362 --> 00:22:29,598
Yes, it is, Chef.
529
00:22:29,632 --> 00:22:31,969
Great strategy.
Has it paid off?
530
00:22:32,003 --> 00:22:35,877
Derrick seemed very composed,
but I was surprised, honestly,
531
00:22:35,911 --> 00:22:38,750
for the people who had first
pick, they're ( bleep ) up.
532
00:22:38,783 --> 00:22:40,654
The biggest surprise for me
is Shelly.
533
00:22:40,687 --> 00:22:42,958
She chose that napoleon,
and she's struggling now
to execute that.
534
00:22:42,991 --> 00:22:44,995
Yes, and she grabbed it
with a lot of confidence too.
535
00:22:44,995 --> 00:22:48,001
Freaking damn it.
I'm so vexed with
myself right now.
536
00:22:48,001 --> 00:22:51,576
I don't know about Bri.
I mean, it took her forever
to get her crust in the oven.
537
00:22:51,609 --> 00:22:53,646
So hopefully we'll see
how it comes out.
538
00:22:53,680 --> 00:22:55,617
But now she's started her
strawberries.
539
00:22:55,650 --> 00:22:57,153
Gordon: Yeah, the cut on those
strawberries is crucial.
540
00:22:57,186 --> 00:22:59,123
Very crucial. And Brandi.
541
00:22:59,157 --> 00:23:01,796
Gordon: She's nowhere near
80 pieces of macarons.
542
00:23:01,829 --> 00:23:04,535
- Brandi: This is all I can do.
- Gordon: She's way behind.
543
00:23:04,568 --> 00:23:07,908
I've never seen her
this stressed out before.
544
00:23:07,941 --> 00:23:11,414
Last ten minutes, guys.
Come on, please. Let's go.
545
00:23:11,414 --> 00:23:14,220
- Fred: Just keep going. Just
keep going. Trust your gut.
- Brandi: I am.
546
00:23:14,254 --> 00:23:16,258
Let's go, Bri. Come on.
547
00:23:16,258 --> 00:23:17,360
It's gonna take longer
than you think
548
00:23:17,360 --> 00:23:19,230
to put those strawberries on.
549
00:23:19,264 --> 00:23:20,934
Bri: I know.
550
00:23:23,973 --> 00:23:26,879
Shelly, make sure you have all
of your elements ready to pipe.
551
00:23:26,913 --> 00:23:28,148
Whoo! Hot.
552
00:23:31,756 --> 00:23:34,762
Aarón: Five minutes.
Five minutes remaining.
553
00:23:34,762 --> 00:23:36,231
Try and use both hands
and just-- first of all--
554
00:23:36,231 --> 00:23:37,601
- I'm shaking so bad.
- Yep, look at me.
555
00:23:37,634 --> 00:23:38,937
Hands, on top, on top,
and then--
556
00:23:38,970 --> 00:23:40,406
'cause you're doing it
the long way around.
557
00:23:40,406 --> 00:23:41,809
There you go. Two hands.
558
00:23:41,842 --> 00:23:43,345
You got another tray after that
or is that it?
559
00:23:43,378 --> 00:23:45,149
No, this is 40.
I gotta get them all done.
560
00:23:45,149 --> 00:23:46,719
Okay, keep it together, okay?
561
00:23:46,752 --> 00:23:49,090
Hey, come on.
Don't give up.
562
00:23:53,298 --> 00:23:54,300
90 seconds to go.
Come on, Bri!
563
00:23:54,334 --> 00:23:56,137
Aarón: Here we go.
564
00:24:01,247 --> 00:24:03,820
Let's go, you guys!
Come on, let's go!
565
00:24:03,820 --> 00:24:05,957
30 seconds!
Come on, Brandi, please!
566
00:24:09,297 --> 00:24:10,734
( groans )
567
00:24:10,767 --> 00:24:14,808
Judges:
Five, four, three, two, one.
568
00:24:14,808 --> 00:24:17,714
- And stop.
Oh, my goodness me.
- Aarón: That's it.
569
00:24:17,748 --> 00:24:22,891
- Whew.
- Dara, it looks the same.
570
00:24:22,924 --> 00:24:25,496
- Like, come on, baby.
- Thank you.
571
00:24:26,766 --> 00:24:29,805
- I'm not proud of this at all.
- Don't feel bad.
572
00:24:29,872 --> 00:24:31,609
- You got 40 ( bleep )
macarons on there.
- You did it.
573
00:24:33,211 --> 00:24:35,850
There is something about baking
in the MasterChef kitchen,
574
00:24:35,884 --> 00:24:38,422
you know, that just brings
everyone to their knees.
575
00:24:38,422 --> 00:24:41,962
- Wow.
- I messed up.
576
00:24:43,198 --> 00:24:44,935
Yeah, I messed up.
577
00:24:46,104 --> 00:24:48,208
Come here. Stop. Stop.
578
00:24:59,263 --> 00:25:02,436
Tonight we asked you all
to pull off a replication
579
00:25:02,470 --> 00:25:06,244
of one the world's
most difficult desserts.
580
00:25:06,277 --> 00:25:09,852
Now we're gonna take a look
at who is in the running
581
00:25:09,852 --> 00:25:11,789
for that coveted immunity pin
582
00:25:11,822 --> 00:25:14,962
and who is in danger
of being eliminated.
583
00:25:19,270 --> 00:25:21,909
Derrick,
being the last one picked,
584
00:25:21,909 --> 00:25:23,746
that's a lot of emotion
going in there.
585
00:25:23,780 --> 00:25:26,051
You know, the bummer about being
last is it's not my choice.
586
00:25:26,084 --> 00:25:28,055
Everyone else
got to pick something.
587
00:25:28,088 --> 00:25:30,560
- Looks like it worked out
okay for you.
- Thank you, Chef.
588
00:25:33,031 --> 00:25:36,772
- Shelly picked
the iconic napoleon.
- Shelly: Correct.
589
00:25:36,772 --> 00:25:38,241
- Joe: You had some problems.
- Shelly: A lot.
590
00:25:38,275 --> 00:25:39,645
Aarón:
It just, it looks a mess.
591
00:25:43,218 --> 00:25:46,391
I don't think most people
understand how hard it is
592
00:25:46,391 --> 00:25:49,464
to bake these dishes
in 90 minutes.
593
00:25:49,497 --> 00:25:51,969
So we had some issues tonight,
didn't we?
594
00:25:52,002 --> 00:25:54,675
- Yes, I did, sir.
- Mm, okay.
595
00:25:56,277 --> 00:25:57,848
Baking is really a science.
596
00:25:57,881 --> 00:26:00,085
You have to be precise
and you have to be careful.
597
00:26:00,119 --> 00:26:01,522
Why does this look different
from that?
598
00:26:01,522 --> 00:26:02,858
Willie: Oh, the garnish?
599
00:26:02,891 --> 00:26:04,393
I tried to temper
the chocolate
600
00:26:04,393 --> 00:26:05,830
and put it on the board,
but it was hot,
601
00:26:05,864 --> 00:26:07,534
and so it wasn't
setting properly.
602
00:26:07,567 --> 00:26:09,036
It's a shame
you put those store bought
603
00:26:09,070 --> 00:26:10,807
chocolate bits
at the end there.
604
00:26:10,840 --> 00:26:14,648
- I'd rather
you just use nothing.
- Yes, Chef.
605
00:26:14,648 --> 00:26:17,186
I definitely think this is one
of the hardest challenges
we've had so far.
606
00:26:17,186 --> 00:26:20,860
Texture's gotta be right,
your flavor's gotta be right.
607
00:26:20,894 --> 00:26:22,496
There is no room for error.
608
00:26:22,531 --> 00:26:24,968
- Are you satisfied?
- I am.
609
00:26:27,574 --> 00:26:29,243
Do you think we're happy?
610
00:26:30,479 --> 00:26:32,551
I hope so.
611
00:26:32,584 --> 00:26:34,922
Brandi, that was
a pretty frenetic cook, no?
612
00:26:34,955 --> 00:26:37,828
Yes, Chef.
I'm proud that I even
got anything on here.
613
00:26:37,828 --> 00:26:39,932
I didn't think I was going to
for a minute.
614
00:26:39,965 --> 00:26:42,571
Okay, Bri,
it's a little bit undercooked.
615
00:26:42,604 --> 00:26:44,975
Bri: It is.
616
00:26:44,975 --> 00:26:47,246
- Gordon: So, Michael,
you happy with those?
- Yeah.
617
00:26:47,279 --> 00:26:51,187
I was worried about my ganache,
but was able to fix it
and get it nice and glossy.
618
00:26:51,187 --> 00:26:53,091
- Thank you.
- Thank you.
619
00:26:55,897 --> 00:26:59,403
There a lot of amazing desserts
out there,
620
00:26:59,437 --> 00:27:02,544
but unfortunately, we had
to cram that down to just three
621
00:27:02,577 --> 00:27:04,548
of the best dishes.
622
00:27:04,581 --> 00:27:06,519
The first dessert
we'd like to taste,
623
00:27:06,552 --> 00:27:10,292
baked with such finesse
624
00:27:10,325 --> 00:27:15,537
despite being one of
the last cooks to go and select.
625
00:27:15,570 --> 00:27:19,076
Please step forward, Michael.
626
00:27:21,147 --> 00:27:24,353
Finally! I am here.
627
00:27:24,353 --> 00:27:25,355
Ah, this feels so good.
628
00:27:27,026 --> 00:27:28,596
Gordon: Right, Michael,
tell us about the dish.
629
00:27:28,629 --> 00:27:31,134
Michael:
This is a hazelnut ricotta cake
630
00:27:31,167 --> 00:27:34,942
with a chocolate ganache
and candied hazelnuts.
631
00:27:34,942 --> 00:27:36,579
Gordon:
Visually, um, stunning.
632
00:27:36,612 --> 00:27:38,448
We asked for a replication,
633
00:27:38,516 --> 00:27:40,887
and you've done just that.
634
00:27:40,887 --> 00:27:44,728
Great height, great technique,
and they look delicious.
635
00:27:51,575 --> 00:27:53,880
Michael, the ricotta cakes
are delicious.
636
00:27:53,880 --> 00:27:55,382
It's nice and crisp
on the outside,
637
00:27:55,415 --> 00:27:58,421
and then you go into this nice,
sweet, savory filling.
638
00:27:58,455 --> 00:28:01,194
It's hard doing six
perfectly right,
639
00:28:01,194 --> 00:28:03,298
- and you've nailed it.
- Thank you.
640
00:28:03,331 --> 00:28:06,872
I'm excited because I can taste
90 minutes of work here.
641
00:28:06,906 --> 00:28:08,743
The ganache is tasty.
642
00:28:08,743 --> 00:28:12,082
I think that really
helps reinforce
all the flavor of the cake.
643
00:28:12,116 --> 00:28:15,322
I think that you were spot on
in replicating it visually,
644
00:28:15,355 --> 00:28:18,896
but I think if it were
a little bit moister,
they would've been identical.
645
00:28:18,930 --> 00:28:21,401
- Good job.
- Thank you.
646
00:28:24,340 --> 00:28:27,847
The second dessert
we want to dig into and try
647
00:28:27,881 --> 00:28:30,352
was baked by a young cook
648
00:28:30,385 --> 00:28:33,425
who's previously landed
in the bottom three
649
00:28:33,425 --> 00:28:35,295
but shined tonight.
650
00:28:35,295 --> 00:28:37,366
Please come forward, Dara.
651
00:28:38,703 --> 00:28:40,138
Yeah, Dara!
652
00:28:40,172 --> 00:28:43,946
I'm really happy because
the last dessert I made
653
00:28:43,980 --> 00:28:45,215
put me in the bottom,
654
00:28:45,249 --> 00:28:47,954
and this time
it's like redemption.
655
00:28:47,988 --> 00:28:49,691
My only worry with this cake
656
00:28:49,725 --> 00:28:51,996
is that you don't know
657
00:28:52,029 --> 00:28:54,267
what it looks like
on the inside.
658
00:28:54,300 --> 00:28:58,576
So I'm praying
that my layers are even.
659
00:28:58,609 --> 00:29:01,582
Okay, Dara,
tell us what you made.
660
00:29:01,615 --> 00:29:04,922
Dara: So today I made
a berry chiffon cake
661
00:29:04,955 --> 00:29:07,661
with a blueberry
Swiss buttercream.
662
00:29:07,694 --> 00:29:11,000
Of the two, which
is more beautiful to you?
663
00:29:11,034 --> 00:29:14,641
I think that mine may have
some straighter edges
664
00:29:14,675 --> 00:29:16,210
and may be a little smoother.
665
00:29:17,379 --> 00:29:19,150
- You know what, Dara?
- ( Dara laughs )
666
00:29:19,150 --> 00:29:21,321
- I agree.
- Aarón: I think you actually
667
00:29:21,354 --> 00:29:22,356
counted the blueberries.
668
00:29:22,389 --> 00:29:24,360
- I mean, that's--
- Of course, she did.
669
00:29:24,393 --> 00:29:26,230
That's how close you are.
670
00:29:26,264 --> 00:29:29,170
Joe: It's almost too bad
we have to taste this.
I wish we could sell it.
671
00:29:29,203 --> 00:29:31,675
The most difficult part
of this tonight was what?
672
00:29:31,742 --> 00:29:34,013
Making sure
that my layers were even.
673
00:29:34,046 --> 00:29:38,188
Yeah, that is crucial.
Let's find out.
674
00:29:44,635 --> 00:29:46,371
( no audible dialogue )
675
00:29:55,957 --> 00:29:58,763
So, Dara, the most difficult
part of this tonight was what?
676
00:29:58,796 --> 00:30:01,568
Making sure
that my layers were even.
677
00:30:10,520 --> 00:30:12,691
- Ooh, la, la.
- Man.
678
00:30:12,724 --> 00:30:14,561
Gordon:
Really beautiful.
679
00:30:16,497 --> 00:30:19,203
Christian: Good job, Dara.
680
00:30:19,236 --> 00:30:21,374
- Joe: It's excellent.
- Gordon: Textbook.
681
00:30:32,597 --> 00:30:36,672
It's delicious.
The sponge is just airy, light.
The frosting is wonderful.
682
00:30:36,672 --> 00:30:38,208
I think the balance between
the acidity
683
00:30:38,241 --> 00:30:40,345
of those blueberries
and the compote, spot on.
684
00:30:40,379 --> 00:30:42,584
Very hard to get that right.
I'm just so happy for you, girl.
685
00:30:42,584 --> 00:30:44,220
- Well done.
- Thank you, Chef.
686
00:30:44,253 --> 00:30:47,426
The frosting is in balance.
It's nothing overly sweet.
687
00:30:47,459 --> 00:30:48,929
Just a little touch
of savory-ness in there.
688
00:30:48,963 --> 00:30:50,933
I mean, just unreal.
689
00:30:50,967 --> 00:30:52,771
Thank you, Chef.
690
00:30:52,837 --> 00:30:54,875
It's really perfection.
Bravo.
691
00:30:54,908 --> 00:30:58,516
- Well done.
- Thank you so much.
692
00:31:01,287 --> 00:31:03,324
- She deserved that.
- Good job, Dara.
693
00:31:03,358 --> 00:31:05,563
To turn around
and say that the edges
are straighter than ours?
694
00:31:05,596 --> 00:31:07,700
- Aarón: I love that.
- That shows gumption.
695
00:31:07,734 --> 00:31:11,542
- They are.
- Beautiful.
696
00:31:11,575 --> 00:31:13,713
Aarón: The last dessert
that we wanna highlight tonight,
697
00:31:13,746 --> 00:31:17,419
this season six chef
really showed
698
00:31:17,453 --> 00:31:20,626
why they deserve
another top three finish.
699
00:31:20,660 --> 00:31:23,666
Please come down, Amanda.
700
00:31:23,699 --> 00:31:26,538
Yeah, Amanda!
701
00:31:26,538 --> 00:31:29,811
I picked this dish
for my daughter Hannah,
702
00:31:29,845 --> 00:31:32,249
and I know she'd be
so proud of me.
703
00:31:32,249 --> 00:31:35,222
Amanda, please describe
the cake that you received.
704
00:31:35,255 --> 00:31:37,426
Amanda: So, I got the coconut
passionfruit cake.
705
00:31:37,459 --> 00:31:39,998
It has Swiss buttercream,
passionfruit curd,
706
00:31:40,031 --> 00:31:42,302
and a passionfruit soak.
707
00:31:42,302 --> 00:31:44,708
Amanda, it's textbook.
It looks absolutely gorgeous.
708
00:31:44,741 --> 00:31:47,647
It's just--
it's got that dive-in texture
709
00:31:47,647 --> 00:31:49,049
that you can't wait to eat.
710
00:32:01,608 --> 00:32:03,445
Aarón:
I'm just blown away.
711
00:32:03,445 --> 00:32:05,048
This is the cake that
you have with your family
712
00:32:05,081 --> 00:32:07,453
at a birthday in Tulum.
713
00:32:07,486 --> 00:32:09,825
You just get really happy
when you eat this cake.
714
00:32:09,858 --> 00:32:11,327
It just makes you want to smile.
715
00:32:11,327 --> 00:32:13,431
It's a delicious cake.
It's well-constructed.
716
00:32:13,465 --> 00:32:16,505
It's very, very close
to the original one.
717
00:32:16,505 --> 00:32:18,108
The one issue I have...
718
00:32:20,078 --> 00:32:21,414
...is that Hannah's not here
to taste it.
719
00:32:22,984 --> 00:32:24,688
Exceptional.
720
00:32:24,688 --> 00:32:26,457
Well done.
721
00:32:30,031 --> 00:32:31,768
My baking queen.
722
00:32:31,802 --> 00:32:33,939
Now give us a moment,
would you please?
723
00:32:35,843 --> 00:32:38,081
- Thank you. Aw.
- Amanda's.
724
00:32:38,081 --> 00:32:40,987
- Was captivating.
- That was an amazing review.
725
00:32:41,020 --> 00:32:43,592
Michael's ganache was delicious.
726
00:32:43,626 --> 00:32:44,694
Joe: Very technical.
727
00:32:44,694 --> 00:32:46,965
Dara's, flawless.
728
00:32:46,999 --> 00:32:49,003
I'll be happy if you win.
729
00:32:50,438 --> 00:32:52,209
- Ready?
You got it?
- Yeah.
730
00:32:54,413 --> 00:32:56,117
Congratulations, because you're
all safe from elimination.
731
00:32:56,117 --> 00:33:02,029
But there is only one
amazing immunity pin,
732
00:33:02,062 --> 00:33:05,101
and pin is going to...
733
00:33:07,607 --> 00:33:08,742
Dara.
734
00:33:09,778 --> 00:33:12,584
Good job, Dara.
735
00:33:12,617 --> 00:33:14,921
- Gordon: Amazing, seriously.
- Thank you.
736
00:33:14,921 --> 00:33:16,525
I got the immunity pin!
737
00:33:16,558 --> 00:33:18,929
I'm the final Junior
in this competition,
738
00:33:18,929 --> 00:33:22,837
- and that's a little scary.
- I'm so proud of you.
739
00:33:22,871 --> 00:33:24,574
But I'm here to stay.
740
00:33:24,608 --> 00:33:27,647
All three of you,
please head up to the balcony.
Well done.
741
00:33:31,722 --> 00:33:33,826
- It's nice up here.
- Right, now,
742
00:33:33,859 --> 00:33:37,967
sadly, tonight somebody is
leaving the MasterChef kitchen.
743
00:33:38,001 --> 00:33:40,673
The first dish, frustratingly,
744
00:33:40,706 --> 00:33:45,583
they didn't take our advice on
how to salvage their mistakes.
745
00:33:45,616 --> 00:33:47,520
Please step forward...
746
00:33:49,958 --> 00:33:52,362
Tommy.
747
00:33:52,429 --> 00:33:54,768
I'm in the bottom three again.
748
00:33:54,768 --> 00:33:59,878
I cannot believe I chose one
of the simplest desserts
749
00:33:59,878 --> 00:34:01,982
and I messed it up.
750
00:34:02,015 --> 00:34:04,486
Gordon: Tommy,
describe the dish please.
751
00:34:04,521 --> 00:34:06,190
Tommy: I chose
the lemon meringue tart
752
00:34:06,224 --> 00:34:08,194
with a pâte sucrée crust,
753
00:34:08,194 --> 00:34:11,434
lemon curd, and Swiss meringue.
754
00:34:11,434 --> 00:34:14,440
The tart crust looks cracked,
as you can see.
755
00:34:14,440 --> 00:34:17,079
It's got a big crack
all the way through here.
756
00:34:17,112 --> 00:34:18,582
And it looks under-baked.
757
00:34:18,582 --> 00:34:21,087
Also with the garnishes,
there's miscues
758
00:34:21,087 --> 00:34:22,790
as far as you piping
the meringue in.
759
00:34:22,857 --> 00:34:24,193
Yours are very thick.
760
00:34:24,193 --> 00:34:27,199
These are very thin and precise
in their placement.
761
00:34:27,232 --> 00:34:30,238
Here we go. Oh, dear.
762
00:34:32,911 --> 00:34:34,681
Ay-yi.
763
00:34:41,929 --> 00:34:45,836
Tommy, as you can see,
it's totally raw.
764
00:34:45,870 --> 00:34:47,640
Oh, God.
765
00:34:47,674 --> 00:34:50,011
Aarón:
Your meringue is over-whipped.
It's watery.
766
00:34:50,045 --> 00:34:55,055
- I think it's clear time
was a big issue for you.
- Yes, it was, Chef.
767
00:34:55,088 --> 00:34:57,259
Gordon:
It's just really important for
you to see what we're tasting.
768
00:34:57,259 --> 00:34:59,698
We've got more pastry
than we have curd.
769
00:34:59,731 --> 00:35:02,102
That's just pure pastry.
770
00:35:02,135 --> 00:35:04,741
- And it's raw.
- You missed the mark.
771
00:35:04,774 --> 00:35:06,210
- Gordon: Thank you, Tommy.
- Aarón: Thank you, Tommy.
772
00:35:10,886 --> 00:35:12,155
Too bad.
773
00:35:13,024 --> 00:35:16,898
- Man.
- Tommy.
774
00:35:16,898 --> 00:35:19,671
Okay, the next dish
that we have to take a look at
775
00:35:19,704 --> 00:35:23,746
was absolutely one
of the most difficult desserts
of the evening.
776
00:35:23,779 --> 00:35:27,720
Please bring
your dessert forward, Shelly.
777
00:35:27,754 --> 00:35:29,123
Shelly:
This is tough.
778
00:35:29,189 --> 00:35:31,528
Last challenge
I was in the top three,
779
00:35:31,561 --> 00:35:36,170
and to go from there to here
is just-- ( groans )
780
00:35:36,203 --> 00:35:37,740
This is embarrassing.
781
00:35:41,748 --> 00:35:43,484
Aesthetic wise, no.
782
00:35:43,519 --> 00:35:45,890
Shelly, what dessert
did you choose?
783
00:35:45,923 --> 00:35:49,163
Shelly: I chose a napoleon
with layers of pastry cream,
784
00:35:49,163 --> 00:35:52,804
fresh raspberries,
and a white chocolate glaze.
785
00:35:52,837 --> 00:35:55,041
Gordon: You can't be happy
with this dish, right?
786
00:35:55,041 --> 00:35:56,945
- Not at all.
- I don't know what to say.
787
00:35:56,978 --> 00:36:00,151
I have to judge it
on what you've just given us,
and they look a mess.
788
00:36:09,436 --> 00:36:14,681
Shelly, this dish prides
itself on presentation,
which you've got nothing of,
789
00:36:14,681 --> 00:36:18,087
but pastry's
actually cooked quite nice.
790
00:36:18,121 --> 00:36:21,561
You have to close your eyes
and forget that it's
an ugly looking dessert.
791
00:36:21,561 --> 00:36:24,099
Aarón: Shelly, mine's dry
because I don't have enough
of the cream.
792
00:36:24,133 --> 00:36:27,507
There's nothing really
that I can grasp for
793
00:36:27,540 --> 00:36:31,247
- to make me happy.
- Yeah, the cream was okay.
794
00:36:31,280 --> 00:36:34,554
I'm just trying to understand
what you made pick
795
00:36:34,587 --> 00:36:36,257
the most difficult dessert.
796
00:36:36,290 --> 00:36:38,061
Why did you want
to hurt yourself like that?
797
00:36:38,061 --> 00:36:41,968
Um, I don't bake at all.
798
00:36:42,002 --> 00:36:44,708
I shot way too high on something
I wasn't familiar with at all.
799
00:36:44,741 --> 00:36:47,345
Life is hard enough.
Don't hurt yourself.
800
00:36:47,345 --> 00:36:50,385
Thank you. Appreciate it.
801
00:36:51,621 --> 00:36:53,224
Yeah, why push
that self-destruct button?
802
00:36:53,224 --> 00:36:54,493
What a shame.
803
00:36:55,830 --> 00:36:58,234
Okay, the final dessert
in the bottom three
804
00:36:58,267 --> 00:37:02,744
was baked by someone
we had high hopes for.
805
00:37:02,744 --> 00:37:07,152
But their panicky rush
raised some red flags for us.
806
00:37:07,185 --> 00:37:10,726
- Please come forward...
- Oh, my God.
807
00:37:19,644 --> 00:37:21,882
The final dessert
in the bottom three,
808
00:37:21,915 --> 00:37:26,257
please come forward, Bri.
809
00:37:30,566 --> 00:37:32,102
Oh, my God.
810
00:37:32,135 --> 00:37:35,408
This is back to back
bottom three for me.
811
00:37:35,442 --> 00:37:38,147
It's disappointing because
I really wanted do well.
812
00:37:38,147 --> 00:37:41,320
Bri, tell us what dessert
you selected.
813
00:37:41,353 --> 00:37:44,961
Bri: I selected
the strawberry pistachio tart
814
00:37:44,994 --> 00:37:48,669
with pastry cream
and then strawberries on top.
815
00:37:48,735 --> 00:37:53,645
Young lady, visually
I'm in a little bit of a shock.
816
00:37:53,679 --> 00:37:55,883
You pride yourself
on appearance,
817
00:37:55,883 --> 00:37:57,252
and this looks so amateurish
818
00:37:57,285 --> 00:38:00,158
because it's so pale
and under-baked.
819
00:38:00,191 --> 00:38:03,064
If I asked you to describe it,
describe it.
820
00:38:03,097 --> 00:38:04,968
It looks underdone.
821
00:38:05,001 --> 00:38:06,671
It looks sloppy.
822
00:38:06,705 --> 00:38:08,909
I'm not proud of it
by any means.
823
00:38:08,909 --> 00:38:10,278
Ditto.
824
00:38:33,959 --> 00:38:35,195
Tastes better than it looks.
825
00:38:35,195 --> 00:38:37,733
Aarón: Bri, it's raw.
826
00:38:37,767 --> 00:38:39,169
I mean, yes, there is parts
of it you can have,
827
00:38:39,203 --> 00:38:42,743
but what I can tell you is
that the cream is delicious.
828
00:38:42,777 --> 00:38:46,450
Bri, I have to say
it's undercooked, but you
can actually eat it.
829
00:38:46,483 --> 00:38:48,789
It's creamy, rich,
and it tastes better
than it looks.
830
00:38:48,822 --> 00:38:52,195
I disagree with Joe.
I disagree with Aarón.
831
00:38:52,195 --> 00:38:55,168
It's not edible. It is raw.
832
00:38:55,201 --> 00:38:58,474
I do think this is
your worst performance
in the competition so far.
833
00:38:58,474 --> 00:39:00,378
- Would you agree?
- I do agree.
834
00:39:00,411 --> 00:39:01,882
- Thank you, Bri.
- Thank you.
835
00:39:06,257 --> 00:39:09,029
- It's okay.
- Thanks.
836
00:39:09,062 --> 00:39:12,235
Tommy, Shelly, and Bri,
we need a moment please.
837
00:39:12,269 --> 00:39:15,275
All three of you, excuse us.
Oh, boy.
838
00:39:15,275 --> 00:39:16,811
It was a tough challenge,
for sure.
839
00:39:16,845 --> 00:39:18,916
- It was hard as hell.
- Whose tasted the best?
840
00:39:18,949 --> 00:39:21,287
- For me, it was Shelly's.
- Aarón: There was
nothing to grab onto.
841
00:39:21,287 --> 00:39:24,226
- Yeah.
- Visually, no, but she did
take the biggest risk
842
00:39:24,259 --> 00:39:25,996
out of the three.
843
00:39:26,030 --> 00:39:27,098
That was freaking embarrassing.
844
00:39:27,098 --> 00:39:29,236
At least yours is standing up.
845
00:39:29,269 --> 00:39:30,806
- Gordon: And Bri's...
- Joe: It was raw.
846
00:39:30,839 --> 00:39:32,843
- Jeez, I know.
- Joe: At least with Bri's
847
00:39:32,877 --> 00:39:34,313
the cream wasn't actually
that bad.
848
00:39:34,346 --> 00:39:36,083
- Tommy's was raw.
- Joe: Yeah.
849
00:39:36,116 --> 00:39:37,385
It was watery, over-whipped.
850
00:39:37,385 --> 00:39:40,526
Right, every element
of his were wrong.
851
00:39:40,559 --> 00:39:43,097
- Ready?
- Ready.
852
00:39:46,972 --> 00:39:49,978
Tommy, Shelly, and Bri,
three disappointing desserts
853
00:39:50,044 --> 00:39:51,915
that each had technical flaws.
854
00:39:51,948 --> 00:39:53,752
But there was one dish
that we felt
855
00:39:53,785 --> 00:39:57,225
was really at the bottom
of the class.
856
00:39:57,259 --> 00:40:02,035
And so the person leaving
"MasterChef: Back To Win" is...
857
00:40:07,112 --> 00:40:08,615
Tommy.
858
00:40:12,890 --> 00:40:15,562
Shelly and Bri,
say goodbye to Tommy.
859
00:40:15,562 --> 00:40:17,432
Head back to your stations,
please.
860
00:40:17,465 --> 00:40:19,604
I'm sorry, Tommy.
861
00:40:21,841 --> 00:40:23,545
- It was my pleasure.
- Bri: Thank you.
862
00:40:28,487 --> 00:40:33,097
Tommy, tonight
you forgot the basics.
863
00:40:33,130 --> 00:40:37,339
Your dessert had mistakes
from the start to the end.
864
00:40:37,372 --> 00:40:39,242
Aarón:
And that's a shame, Tommy,
865
00:40:39,276 --> 00:40:40,846
because that
dessert right there
866
00:40:40,879 --> 00:40:43,217
- I know meant a lot to you.
- It is a shame.
867
00:40:43,217 --> 00:40:48,060
Please put your apron on
your bench and say good night.
868
00:40:51,868 --> 00:40:55,943
Today I had an absolute
cascade of disaster,
869
00:40:55,976 --> 00:40:59,617
but every tough lesson
is a life lesson.
870
00:40:59,651 --> 00:41:01,387
I'm gonna miss you, man.
871
00:41:01,420 --> 00:41:05,161
I was really glad to be here
with the most talented people.
872
00:41:05,194 --> 00:41:09,504
It's the best of the best,
and I didn't do my best tonight,
873
00:41:09,504 --> 00:41:12,943
so I'm going home.
874
00:41:16,050 --> 00:41:19,289
Gordon:
Next time, the top 14
face a team challenge
875
00:41:19,323 --> 00:41:20,592
in the American West.
876
00:41:20,626 --> 00:41:23,230
You'll be feeding
101 cowboys and cowgirls.
877
00:41:23,230 --> 00:41:25,234
And we're cranking up the heat.
878
00:41:25,268 --> 00:41:26,905
We're talking 1,500 degrees.
879
00:41:26,905 --> 00:41:28,608
We're one minute away!
Come on!
880
00:41:28,642 --> 00:41:31,347
- You okay? Gabe?
- ( grunts )
881
00:41:31,380 --> 00:41:32,883
Who will rise from the ashes...
882
00:41:32,883 --> 00:41:34,654
This looks phenomenal.
The steak was great.
883
00:41:34,654 --> 00:41:36,591
- Amazing.
- This is country.
884
00:41:36,624 --> 00:41:38,595
- and who will ride...
- Dara, I need yams!
885
00:41:38,628 --> 00:41:40,098
- Oh, my God.
- ...into the sunset?
886
00:41:40,164 --> 00:41:42,302
- Ice cold. ( bleep )
- That was personal.
887
00:41:42,335 --> 00:41:45,074
- Check the temp, Christian.
- I've cooked a million
( bleep ) steaks.
888
00:41:45,108 --> 00:41:47,012
- This is not good enough.
- This one is completely raw.
889
00:41:47,045 --> 00:41:49,717
- Moo.
- Gordon: Hand me your apron.