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00:00:01,070 --> 00:00:04,110
Tap. Tap. Tap.
2
00:00:04,200 --> 00:00:06,170
Ann?
Whatcha doing?
3
00:00:06,270 --> 00:00:07,400
It’s Maple Week.
4
00:00:07,510 --> 00:00:09,710
I’m tapping for syrup,
but it’s not working,
5
00:00:09,810 --> 00:00:11,880
That’s not gonna work.
Tap shoes.
6
00:00:14,250 --> 00:00:16,150
Alan, that doesn’t
make sense.
7
00:00:16,250 --> 00:00:18,490
This is how you tap.
8
00:00:21,420 --> 00:00:23,120
There’s no beeping.
9
00:00:23,220 --> 00:00:25,120
Guys, please,
you’re all wrong.
10
00:00:25,230 --> 00:00:27,400
The only way to tap
is to squeeze.
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00:00:31,400 --> 00:00:33,300
Give me a
few more hours.
12
00:00:33,400 --> 00:00:35,300
Is this even
a maple tree?
13
00:00:35,400 --> 00:00:38,670
Ann, I think I know
what a maple tree looks like.
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00:00:38,770 --> 00:00:40,210
Last time...
15
00:00:40,310 --> 00:00:40,910
There’s a
rollercoaster arriving.
16
00:00:41,010 --> 00:00:42,410
- Yeah?
- Wee!
17
00:00:42,510 --> 00:00:43,910
...the tent
got festive...
18
00:00:44,010 --> 00:00:45,310
I’m so excited.
19
00:00:45,410 --> 00:00:46,480
...for Carnival Week.
20
00:00:46,580 --> 00:00:47,710
We’re going showgirl.
21
00:00:47,810 --> 00:00:49,110
And Dominic dazzled...
22
00:00:49,220 --> 00:00:51,590
Absolutely stunning.
23
00:00:51,680 --> 00:00:53,880
...earning him
his first Star Baker.
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00:00:53,990 --> 00:00:55,360
What?
25
00:00:55,460 --> 00:00:56,490
- Some...
- Ah!
26
00:00:56,590 --> 00:00:57,760
...had a rocky ride...
27
00:00:57,860 --> 00:01:00,300
I dropped the mask.
28
00:01:00,390 --> 00:01:02,660
...and Tamara
had to say goodbye.
29
00:01:02,760 --> 00:01:04,230
What are we gonna
do for fun now?
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00:01:05,770 --> 00:01:07,410
- Now...
- Let’s go!
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00:01:07,500 --> 00:01:09,100
...our most
Canadian week yet.
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00:01:09,200 --> 00:01:10,500
It’s Maple Week!
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00:01:10,600 --> 00:01:12,100
We’re coming back
home and it feels nice.
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00:01:12,210 --> 00:01:14,610
The bakers will slip
into a sappy Signature...
35
00:01:14,710 --> 00:01:15,510
I don’t know
why it’s tricky,
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00:01:15,610 --> 00:01:16,950
I just know it’s
gonna be tricky.
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00:01:17,040 --> 00:01:18,840
...get into the
thick of the Technical...
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00:01:20,180 --> 00:01:22,280
No amount of push-ups
could prepare me for this.
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00:01:22,380 --> 00:01:23,620
...then
pour it all...
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00:01:23,720 --> 00:01:25,120
This is the
hardest freaking part.
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00:01:25,220 --> 00:01:27,690
...into a maple
soaked Showstopper.
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00:01:27,790 --> 00:01:29,760
I’ve lost count of
all the doughs I have
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00:01:29,860 --> 00:01:32,660
going on, on here and there,
over there, here.
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00:01:57,480 --> 00:01:59,920
Good morning.
45
00:02:00,020 --> 00:02:01,660
So, I was
Star Baker last week,
46
00:02:01,750 --> 00:02:03,690
so that comes with
some pressure,
47
00:02:03,790 --> 00:02:05,190
but that’s nothing compared
to the fact that
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00:02:05,290 --> 00:02:07,760
I’m from Quebec and
it’s Maple Week.
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00:02:07,860 --> 00:02:10,700
I’m still here.
I’m grateful and...
50
00:02:10,800 --> 00:02:13,370
a little anxious.
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00:02:13,470 --> 00:02:15,970
Because I feel like it’s
just gonna get harder.
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00:02:16,070 --> 00:02:18,010
I really wanted to be
Star Baker last week,
53
00:02:18,100 --> 00:02:19,900
but you know what?
This might be my week.
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00:02:20,010 --> 00:02:21,350
It’s gonna be a tricky one.
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00:02:21,440 --> 00:02:24,980
But let go and
let God.
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00:02:25,080 --> 00:02:26,880
Bakers, this week
we’re gonna tap into a
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00:02:26,980 --> 00:02:30,150
quintessentially
Canadian nectar, maple.
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00:02:30,250 --> 00:02:31,550
Today’s
Signature Challenge
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00:02:31,650 --> 00:02:33,220
comes all the
way from Quebec,
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00:02:33,320 --> 00:02:35,220
the pudding chômeur,
also known as
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00:02:35,320 --> 00:02:36,860
poor man’s pudding.
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00:02:36,960 --> 00:02:38,700
That’s because it was
invented during the
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00:02:38,790 --> 00:02:40,490
Great Depression when
people had to manage
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00:02:40,590 --> 00:02:42,090
with limited ingredients.
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In its simplest form,
it’s a cake-y batter
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that’s cooked in a pool
of maple sauce.
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00:02:45,970 --> 00:02:48,410
Ooh! A pool
I’d love to swim in.
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00:02:48,500 --> 00:02:51,170
Today you will take the
traditional pudding recipe
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00:02:51,270 --> 00:02:52,840
and add your own
unique flair
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00:02:52,940 --> 00:02:55,280
with maple playing
a big part.
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00:02:55,380 --> 00:02:56,950
Bakers, you have
two hours to make
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00:02:57,040 --> 00:02:58,480
eight identical puddings.
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00:02:58,580 --> 00:03:00,080
- On your marks!
- Get set!
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00:03:00,180 --> 00:03:01,780
ALAN and ANN: Bake!
75
00:03:05,850 --> 00:03:07,620
It’s Maple Week, baby!
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00:03:07,720 --> 00:03:10,260
I’m excited,
I love maple syrup.
77
00:03:10,360 --> 00:03:11,900
I love it on pancakes.
I love it in my coffee.
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00:03:11,990 --> 00:03:13,290
I have four children.
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00:03:13,390 --> 00:03:15,090
We go through gallons
of maple syrup
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00:03:15,200 --> 00:03:16,770
every weekend for
breakfast, where I’m
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00:03:16,860 --> 00:03:19,100
on maple syrup watch,
like, "That’s enough!"
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00:03:20,400 --> 00:03:24,240
Maple is so entrenched
in Canadian culinary,
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00:03:24,340 --> 00:03:27,580
so I’m expecting the bakers
to be daring, creative,
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00:03:27,670 --> 00:03:30,370
to push the boundaries of
what you can do with maple.
85
00:03:30,480 --> 00:03:32,180
I added a
little bit of tequila.
86
00:03:32,280 --> 00:03:34,080
Oh, this is
the good stuff.
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00:03:34,180 --> 00:03:37,280
Pudding chômeur is a
classic Québécois dessert.
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00:03:37,380 --> 00:03:38,720
Safe.
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00:03:38,820 --> 00:03:41,120
The bakers can’t play
it safe with this challenge.
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00:03:41,220 --> 00:03:43,660
We want the bakers to
bring us colour,
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00:03:43,760 --> 00:03:46,230
bring us flavours,
incorporate toppings
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00:03:46,330 --> 00:03:47,800
and really showcase
one of the
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00:03:47,890 --> 00:03:49,530
great Canadian traditions.
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00:03:49,630 --> 00:03:51,300
Pudding
chômeur is home.
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00:03:51,400 --> 00:03:54,370
Every family in Québec has
a recipe for this so...
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00:03:54,470 --> 00:03:57,540
we’re coming back home now,
and it feels nice.
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00:03:57,640 --> 00:04:00,610
Dominic will celebrate
his homecoming with a
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00:04:00,710 --> 00:04:04,350
raspberry chômeur soaked
with miso maple cream.
99
00:04:04,440 --> 00:04:07,040
Is miso a very traditional
recipe from the family
100
00:04:07,150 --> 00:04:09,150
or is that a Dominic
spin on things?
101
00:04:09,250 --> 00:04:10,950
No, I think it
would be frowned upon.
102
00:04:12,190 --> 00:04:13,990
Maple is the star...
103
00:04:14,090 --> 00:04:15,490
Sticky, sticky.
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00:04:15,590 --> 00:04:17,930
...made brighter by
bold flavour pairings.
105
00:04:18,020 --> 00:04:21,660
I am making
cranberry mini-bundt cakes.
106
00:04:21,760 --> 00:04:24,830
I’ll be making
a margarita chômeur today.
107
00:04:24,930 --> 00:04:27,800
Ooh, I can smell
the tequila.
108
00:04:27,900 --> 00:04:29,000
Heh-heh-heh.
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00:04:29,100 --> 00:04:32,200
I’m making a
spicy chômeur. Whoops.
110
00:04:32,310 --> 00:04:35,280
So I’m starting right now
with my cake batter.
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00:04:35,380 --> 00:04:37,520
The heart of
pudding chômeur is the
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00:04:37,610 --> 00:04:39,610
dense, moist cake.
113
00:04:39,710 --> 00:04:42,510
I’m using maple
sugar to amp the maple up.
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00:04:42,620 --> 00:04:44,260
It should give it
a good zip.
115
00:04:44,350 --> 00:04:47,520
My cake batter
is espresso flavoured.
116
00:04:47,620 --> 00:04:48,990
I think it’s delicious,
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00:04:49,090 --> 00:04:51,530
even though I don’t
actually drink coffee.
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00:04:51,620 --> 00:04:54,620
Kavi will layer up his
latte chômeur with a
119
00:04:54,730 --> 00:04:57,800
maple whip and a maple
espresso caramel.
120
00:04:57,900 --> 00:04:59,800
My wife, she’s very
particular about her coffee.
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00:04:59,900 --> 00:05:02,040
She’s like, "I am going
to give you the
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00:05:02,140 --> 00:05:03,410
right espresso beans
for this."
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00:05:03,500 --> 00:05:05,700
Does it make an extra
layer of pressure on you?
124
00:05:05,810 --> 00:05:07,510
I think there’s a
lot of layers of pressure.
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00:05:07,610 --> 00:05:09,510
It’s hard to keep track of
how many layers there are.
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00:05:10,810 --> 00:05:13,910
Okay, so I need
more maple.
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00:05:14,010 --> 00:05:15,850
Mm-mm.
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00:05:15,950 --> 00:05:18,590
The bakers must also
get working on their sauce...
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00:05:18,690 --> 00:05:20,160
That’s what we’re
gonna cook the pudding in.
130
00:05:20,250 --> 00:05:22,720
...that will seep into
the chômeur while it bakes.
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00:05:22,820 --> 00:05:24,190
It’s cake
magic today.
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00:05:24,290 --> 00:05:26,560
I’m gonna add a
lot of rum to this.
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00:05:26,660 --> 00:05:27,760
Whoo.
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00:05:27,860 --> 00:05:29,230
I came out of the
womb wanting jerk chicken,
135
00:05:29,330 --> 00:05:31,370
so I love hot
on everything.
136
00:05:31,460 --> 00:05:33,200
So, I’m gonna put
some gochujang
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00:05:33,300 --> 00:05:35,070
in my caramel sauce.
138
00:05:35,170 --> 00:05:37,210
Agh! There goes my spoon.
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00:05:37,300 --> 00:05:40,470
Zoë will turn up the
heat with gochujang
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00:05:40,570 --> 00:05:44,070
maple caramel enrobing
her sesame chômeur.
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00:05:44,180 --> 00:05:45,150
There we go.
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00:05:45,240 --> 00:05:46,910
Make sure they’re
all the same.
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00:05:47,010 --> 00:05:49,580
I can definitely smell
the chilies. Hooh!
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00:05:49,680 --> 00:05:52,120
Pouring hot sauce
over a cake before
145
00:05:52,220 --> 00:05:54,020
going into the
oven sounds wrong,
146
00:05:54,120 --> 00:05:56,620
but that’s the secret
to pudding chômeur.
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00:05:56,720 --> 00:05:57,890
It goes through
the batter and makes its
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00:05:57,990 --> 00:06:00,560
own sauce at the bottom,
self-saucing.
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00:06:00,660 --> 00:06:02,030
That’s good.
That’s good.
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00:06:02,130 --> 00:06:03,430
Pouring my sauce
over the batter and
151
00:06:03,530 --> 00:06:04,700
we’re going in the
oven right now.
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00:06:04,800 --> 00:06:05,970
Please bake well.
153
00:06:06,070 --> 00:06:08,470
Okay, good night.
Okay, now...
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00:06:08,570 --> 00:06:10,570
I gotta
start my ice cream.
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00:06:10,670 --> 00:06:12,110
If chômeur
wasn’t enough,
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00:06:12,210 --> 00:06:14,580
one baker is pulling
out all the stops...
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00:06:14,670 --> 00:06:16,140
I’m gonna be
making some cranberry ripple
158
00:06:16,240 --> 00:06:17,780
ice cream
to go with it.
159
00:06:17,880 --> 00:06:19,280
...and
she’s not alone.
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00:06:19,380 --> 00:06:20,620
Ice cream’s going,
eh, Margaret?
161
00:06:20,710 --> 00:06:22,750
Yeah, it’s going.
Yours getting in there too?
162
00:06:22,850 --> 00:06:23,820
Right now, yeah.
163
00:06:23,920 --> 00:06:25,420
I’ve made my ice cream
multiple times.
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00:06:25,520 --> 00:06:27,760
I feel okay about everything
until I get in here
165
00:06:27,850 --> 00:06:29,190
and then I’m like...
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00:06:29,290 --> 00:06:32,560
sweating,
so fingers crossed.
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00:06:32,660 --> 00:06:35,100
Ryan’s vanilla ice
cream will top his
168
00:06:35,190 --> 00:06:37,130
butter pecan maple chômeur
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00:06:37,230 --> 00:06:39,000
nestled in cherry mousse.
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00:06:39,100 --> 00:06:40,600
Oh, and you’re
adding a layer of mousse.
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00:06:40,700 --> 00:06:42,440
- Yes, yeah.
- Okay, wow.
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00:06:42,540 --> 00:06:44,140
So quite
complex technique.
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00:06:44,240 --> 00:06:45,910
- Yeah, I mean...
- Ice cream, mousse.
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00:06:46,010 --> 00:06:48,450
I’m a sucker
for pain so, yeah.
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00:06:48,540 --> 00:06:49,780
Ay, ay, ay.
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00:06:49,880 --> 00:06:51,480
As they reimagine
the chômeur...
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00:06:51,580 --> 00:06:53,280
This is gonna
be a weird one.
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00:06:53,380 --> 00:06:57,180
...the bakers are all adding
extra layers of flavour.
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00:06:57,280 --> 00:07:00,350
I’m making a banana
custard, which is gorgeous.
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00:07:00,450 --> 00:07:02,250
Look at that.
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00:07:02,360 --> 00:07:03,460
My arm...
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00:07:03,560 --> 00:07:05,530
My arm is dead.
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00:07:05,630 --> 00:07:07,330
Passionfruit
gelée is on.
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00:07:07,430 --> 00:07:09,170
My mom loves passionfruit
so much that my dad
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00:07:09,260 --> 00:07:11,360
asked a friend to find a
passionfruit plant
186
00:07:11,460 --> 00:07:13,130
to plant in our garden.
187
00:07:13,230 --> 00:07:15,430
Yeah, not here though,
in China.
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00:07:15,540 --> 00:07:18,340
Jennifer’s margarita
chômeur shakes things up
189
00:07:18,440 --> 00:07:22,340
with a passionfruit gelée
and a zesty lime curd.
190
00:07:22,440 --> 00:07:25,210
Oh my goodness,
I juiced so many limes.
191
00:07:25,310 --> 00:07:27,210
I can feel every single
cut in my finger.
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00:07:31,850 --> 00:07:34,620
Ann, it’s been an honour...
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00:07:34,720 --> 00:07:35,850
and a privilege to
go through this
194
00:07:35,960 --> 00:07:37,400
baking show
journey with you.
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00:07:37,490 --> 00:07:39,530
Oh jeez, Alan,
you’re so sappy.
196
00:07:39,630 --> 00:07:41,130
One hour, bakers?
197
00:07:43,930 --> 00:07:46,630
Ice cream
coming out, yeah.
198
00:07:46,730 --> 00:07:50,070
Okay, so that’s just
coarse pickling salt...
199
00:07:50,170 --> 00:07:53,940
and it just goes in here and
gets shaken around in here.
200
00:07:54,040 --> 00:07:55,380
I learned this from a
science experiment
201
00:07:55,480 --> 00:07:57,080
I used to do with my kids
when I was teaching,
202
00:07:57,180 --> 00:07:58,820
just adding salt to ice
203
00:07:58,910 --> 00:08:00,280
drops the freezing
temperature
204
00:08:00,380 --> 00:08:03,020
and it will chill my ice
cream way faster.
205
00:08:03,120 --> 00:08:05,860
Margaret’s cranberry
maple chômeur will
206
00:08:05,950 --> 00:08:09,290
have a cool sidecar of
cranberry ripple ice cream.
207
00:08:09,390 --> 00:08:10,760
Since you don’t
look too stressed,
208
00:08:10,860 --> 00:08:12,860
we’re gonna let you
finish everything.
209
00:08:12,960 --> 00:08:14,700
On the outside,
you know, I’m underwater-
210
00:08:14,790 --> 00:08:16,230
That thing.
211
00:08:16,330 --> 00:08:18,170
Oh.
212
00:08:18,260 --> 00:08:20,060
They’re pretty much ready.
213
00:08:20,170 --> 00:08:21,840
I’m hoping and
praying that my cake
214
00:08:21,930 --> 00:08:23,500
cools quick enough...
215
00:08:23,600 --> 00:08:25,100
or else it’ll melt
the mousse and
216
00:08:25,200 --> 00:08:26,900
I’ll have this one
big pile of slop.
217
00:08:30,510 --> 00:08:32,210
As time
drips away...
218
00:08:32,310 --> 00:08:34,750
- I’m making tuilles.
- Yay!
219
00:08:34,850 --> 00:08:36,650
...the bakers
dash to decor.
220
00:08:36,750 --> 00:08:38,350
Wow,
that is so pretty.
221
00:08:38,450 --> 00:08:40,420
Let’s hope
they bake well.
222
00:08:40,520 --> 00:08:42,160
I’m working
on my Florentines.
223
00:08:42,260 --> 00:08:44,930
This is to give it a bit
of crunch for texture.
224
00:08:45,020 --> 00:08:47,760
Jo’s maple rum chômeur
will float on
225
00:08:47,860 --> 00:08:50,600
banana crème légère clouds
and be topped with
226
00:08:50,700 --> 00:08:52,500
a crunchy peanut
florentine.
227
00:08:52,600 --> 00:08:54,100
They’re going
to be very thin?
228
00:08:54,200 --> 00:08:55,940
Yeah, hopefully.
229
00:08:56,040 --> 00:08:57,680
That can be a
big challenge, huh?
230
00:08:57,770 --> 00:08:59,640
I haven’t had any
problems with it so far,
231
00:08:59,740 --> 00:09:01,580
so please don’t
jinx me, Bruno.
232
00:09:02,840 --> 00:09:05,310
Please work.
233
00:09:05,410 --> 00:09:06,650
Okay.
234
00:09:06,750 --> 00:09:09,490
I am candying some
Bird’s Eye chilis.
235
00:09:09,580 --> 00:09:10,920
So sticky.
236
00:09:11,020 --> 00:09:13,720
This is tanghulu,
and it’s just cranberries
237
00:09:13,820 --> 00:09:15,960
dipped in a hard
sugar coating.
238
00:09:16,060 --> 00:09:18,630
They’re like
adult lollipops.
239
00:09:18,720 --> 00:09:20,560
- Excellent.
- Yes, yes.
240
00:09:20,660 --> 00:09:21,660
Good.
241
00:09:21,760 --> 00:09:23,600
It can’t just be rustic
in the tent, right?
242
00:09:23,700 --> 00:09:24,600
Yeah, you gotta
pinkies up on everything.
243
00:09:24,700 --> 00:09:25,600
It has to
be fancy, exactly.
244
00:09:25,700 --> 00:09:26,670
Two pinkies up,
actually.
245
00:09:26,770 --> 00:09:27,570
Both of them.
246
00:09:27,670 --> 00:09:28,740
Yeah,
including my toes.
247
00:09:28,830 --> 00:09:30,330
You can’t see them,
but they’re up right now.
248
00:09:30,440 --> 00:09:34,610
Oh, yo!
Please be dry.
249
00:09:34,710 --> 00:09:36,880
I think
Bruno jinxed me.
250
00:09:36,980 --> 00:09:38,650
They spread too much.
251
00:09:38,740 --> 00:09:39,840
Okay,
okay, okay, okay.
252
00:09:39,950 --> 00:09:42,120
I’m a stressed-out
bartender today.
253
00:09:44,120 --> 00:09:46,260
Bakers,
five minutes left.
254
00:09:46,350 --> 00:09:47,620
Ah, what time?
255
00:09:47,720 --> 00:09:50,720
Okay...
256
00:09:51,960 --> 00:09:53,430
Oh great.
257
00:09:53,530 --> 00:09:55,900
Alright, here we go.
It is assembly time.
258
00:09:56,000 --> 00:09:57,370
I think it’s
gonna be down to
259
00:09:57,460 --> 00:09:58,700
the last couple minutes.
260
00:09:58,800 --> 00:10:01,970
Now I just need
to work as fast as I can.
261
00:10:02,070 --> 00:10:04,570
Don’t want a dry pudding.
262
00:10:04,670 --> 00:10:05,700
A little
pressed for time,
263
00:10:05,810 --> 00:10:07,050
but there’s nothing
I can do.
264
00:10:07,140 --> 00:10:08,710
Let’s do it,
we’re getting dirty.
265
00:10:08,810 --> 00:10:11,880
No time for
cleanliness now.
266
00:10:11,980 --> 00:10:13,450
Gotta be perfect.
267
00:10:13,550 --> 00:10:16,720
My final layer that
hopefully I can slap on top.
268
00:10:16,820 --> 00:10:18,060
Uh, Ryan,
can you help me?
269
00:10:18,150 --> 00:10:19,150
What do you need?
270
00:10:19,250 --> 00:10:21,590
Bakers, you have
one minute left.
271
00:10:21,690 --> 00:10:25,230
Oh boy, let’s go!
272
00:10:27,130 --> 00:10:28,970
Ah!
273
00:10:29,060 --> 00:10:31,100
Oh my god,
yummy.
274
00:10:31,200 --> 00:10:32,700
There.
275
00:10:32,800 --> 00:10:34,040
Thank you so much.
276
00:10:34,130 --> 00:10:36,200
ALAN and ANN:
Five! Four!
277
00:10:36,300 --> 00:10:39,440
Three! Two! One!
278
00:10:39,540 --> 00:10:40,840
You’re done, bakers!
279
00:10:40,940 --> 00:10:42,710
Hands off your
Signature bakes!
280
00:10:42,810 --> 00:10:44,850
Great work!
281
00:10:44,940 --> 00:10:47,880
Down to the wire!
That was tight.
282
00:10:50,450 --> 00:10:52,450
{\an8}Bruno and Kyla
will now taste the
283
00:10:52,550 --> 00:10:54,520
{\an8}baker’s pudding
chômeurs.
284
00:10:54,620 --> 00:10:56,920
{\an8}Wow, Ryan.
285
00:10:57,020 --> 00:10:59,960
It sparkles,
it’s like party time,
286
00:11:00,060 --> 00:11:01,760
good vibe in the Soo.
287
00:11:01,860 --> 00:11:03,260
Something a
steelworker would do, right?
288
00:11:03,360 --> 00:11:05,430
- Yeah, yeah, exactly.
- Exactly what I was thinking!
289
00:11:09,500 --> 00:11:12,240
The pecans,
the cherry mousse,
290
00:11:12,340 --> 00:11:15,710
everything is just coming
together with the maple...
291
00:11:15,810 --> 00:11:17,680
and to come up with
an ice cream that’s
292
00:11:17,780 --> 00:11:20,880
rich in flavour and
firmly set, nicely done.
293
00:11:20,980 --> 00:11:22,080
Yeah, delish.
294
00:11:22,180 --> 00:11:23,620
That mousse is like,
you could
295
00:11:23,720 --> 00:11:25,720
blow bubbles with it.
So light.
296
00:11:27,550 --> 00:11:28,580
{\an8}- Hello.
- Hello.
297
00:11:28,690 --> 00:11:29,760
{\an8}Hello.
298
00:11:29,860 --> 00:11:32,460
Oh, this is such
an elevated presentation.
299
00:11:32,560 --> 00:11:33,800
Is this how you
grew up eating it?
300
00:11:36,830 --> 00:11:39,430
Seeing those
raspberries inside,
301
00:11:39,530 --> 00:11:41,100
beautiful pop of colour.
302
00:11:43,900 --> 00:11:45,440
It’s really good.
303
00:11:45,540 --> 00:11:47,510
Bringing that miso in,
I think that
304
00:11:47,610 --> 00:11:48,810
it’s something I wouldn’t
have thought to put
305
00:11:48,910 --> 00:11:51,450
with maple, and I think they
work really well together.
306
00:11:51,540 --> 00:11:53,580
This makes
"miso" happy.
307
00:11:56,050 --> 00:11:57,790
{\an8}It looks like if we
opened up a magazine
308
00:11:57,880 --> 00:11:59,280
and there was
an editorial,
309
00:11:59,390 --> 00:12:02,130
Great Canadian
Fall Treats, this is it.
310
00:12:02,220 --> 00:12:03,920
Yeah, and some of them
you can see the layers
311
00:12:04,020 --> 00:12:05,290
a little bit clearer.
312
00:12:05,390 --> 00:12:07,160
Some of them are a
little more mushed down,
313
00:12:07,260 --> 00:12:09,160
but we get the
overall idea.
314
00:12:10,960 --> 00:12:14,030
There is strong
coffee flavour component.
315
00:12:14,130 --> 00:12:16,230
It’s just like
having a cappuccino.
316
00:12:16,340 --> 00:12:18,740
{\an8}Like a maple latte.
Perfect fall treat.
317
00:12:21,240 --> 00:12:23,240
{\an8}If I was dreaming
of pudding chômeurs,
318
00:12:23,340 --> 00:12:24,440
{\an8}it would look like that.
319
00:12:24,540 --> 00:12:26,140
Thank you.
320
00:12:26,250 --> 00:12:27,550
It’s like
dripping a little.
321
00:12:30,880 --> 00:12:32,220
The baking of
your chômeurs,
322
00:12:32,320 --> 00:12:34,320
I think, is really
on point here.
323
00:12:34,420 --> 00:12:36,020
The maple has
a beautiful sweetness.
324
00:12:36,120 --> 00:12:37,090
Yeah.
325
00:12:37,190 --> 00:12:39,030
The banana cream
is soft, very light.
326
00:12:39,130 --> 00:12:40,770
Then you get a
little kick of rum.
327
00:12:43,700 --> 00:12:45,740
{\an8}Wow.
The cranberries,
328
00:12:45,830 --> 00:12:48,430
{\an8} I mean, the way that
they’re just standing up,
329
00:12:48,530 --> 00:12:51,130
just like an invitation in
to say, eat me!
330
00:12:54,110 --> 00:12:57,350
The texture of this
is lip smacking.
331
00:12:57,440 --> 00:13:00,140
It just melts in your mouth
and your ice cream
332
00:13:00,250 --> 00:13:01,590
is really well made.
333
00:13:01,680 --> 00:13:04,550
And that amazing
contrast of the sweetness
334
00:13:04,650 --> 00:13:07,690
of the maple and the
pop of cranberries.
335
00:13:08,790 --> 00:13:11,230
- Ooh!
- That’s so sour.
336
00:13:11,320 --> 00:13:12,790
Every hair
is curling on me.
337
00:13:16,800 --> 00:13:19,040
{\an8}This is such a
bold statement on
338
00:13:19,130 --> 00:13:20,900
{\an8} how to make a
pudding chômeur.
339
00:13:22,200 --> 00:13:24,240
Like just
look at the colour.
340
00:13:24,340 --> 00:13:27,340
My god, that flavour,
that’s so unique,
341
00:13:27,440 --> 00:13:30,080
and I’m glad you
dare to do it.
342
00:13:30,180 --> 00:13:31,880
The way you played
with the gochujang,
343
00:13:31,980 --> 00:13:33,350
it makes you keep
taking a bite.
344
00:13:33,450 --> 00:13:35,950
It’s very tasty,
it’s hot.
345
00:13:36,050 --> 00:13:39,750
But there is that smokiness
to it, that richness.
346
00:13:39,850 --> 00:13:42,990
And you haven’t lost
the effect of maple.
347
00:13:43,090 --> 00:13:44,190
For me it’s magical.
348
00:13:44,290 --> 00:13:45,890
{\an8}Oh, thank you.
349
00:13:47,490 --> 00:13:49,560
{\an8}This is electric,
Jennifer.
350
00:13:49,660 --> 00:13:52,630
It’s such a creative
interpretation.
351
00:13:52,730 --> 00:13:56,270
And it does
definitely evoke a margarita.
352
00:13:56,370 --> 00:13:57,740
Thank you.
353
00:13:57,840 --> 00:13:59,940
One drink,
please, thank you.
354
00:14:02,510 --> 00:14:04,950
Oh, Jennifer.
355
00:14:05,040 --> 00:14:06,340
What have
you done here?
356
00:14:07,480 --> 00:14:11,020
Your lime
curd just pops.
357
00:14:11,120 --> 00:14:13,560
The maple brings
the sweetness,
358
00:14:13,650 --> 00:14:15,590
and then the passion fruit
just brings it together.
359
00:14:15,690 --> 00:14:16,590
Beautiful.
360
00:14:16,690 --> 00:14:18,190
Perfect,
thank you so much.
361
00:14:18,290 --> 00:14:20,090
I’m so happy,
oh my God!
362
00:14:20,190 --> 00:14:23,230
I was so worried.
I barely finished on time.
363
00:14:23,330 --> 00:14:24,800
I’m also grateful
for Ryan.
364
00:14:24,900 --> 00:14:26,140
It was like such
a roller coaster
365
00:14:26,230 --> 00:14:28,100
of emotions right now.
366
00:14:28,200 --> 00:14:30,940
Maple Week so
far is pretty good, eh?
367
00:14:39,680 --> 00:14:41,250
Bakers, welcome to
your Maple Week
368
00:14:41,350 --> 00:14:42,420
Technical Challenge.
369
00:14:42,510 --> 00:14:45,050
Quite literally a
sticky situation.
370
00:14:45,150 --> 00:14:47,690
Judges, can you please
give our bakers some advice?
371
00:14:47,790 --> 00:14:49,630
Don’t stir the pot.
372
00:14:49,720 --> 00:14:53,290
Mm, you’re right.
That’s our job! Ha-ha.
373
00:14:53,390 --> 00:14:55,160
All right, Judges,
ta-ta for now.
374
00:14:55,260 --> 00:14:57,330
Today for your
Technical Challenge,
375
00:14:57,430 --> 00:15:01,300
you will be making
a maple mousse tart.
376
00:15:01,400 --> 00:15:04,240
Specifically, your tart
is a short crust pastry shell
377
00:15:04,340 --> 00:15:06,080
with two different
maple layers.
378
00:15:06,170 --> 00:15:07,470
A maple syrup fudge.
379
00:15:07,570 --> 00:15:09,610
The second,
a maple butter mousse.
380
00:15:09,710 --> 00:15:11,580
Basically, our most
Canadian bake yet.
381
00:15:11,680 --> 00:15:12,680
Mm-hm.
382
00:15:12,780 --> 00:15:15,050
Bakers, you have
two hours and 15 minutes.
383
00:15:15,150 --> 00:15:16,420
- On your marks!
- Get set!
384
00:15:16,520 --> 00:15:18,260
ALAN and ANN: Bake!
385
00:15:22,420 --> 00:15:24,190
So many pages.
386
00:15:24,290 --> 00:15:28,060
Technical is this
wicked maple mousse tart.
387
00:15:28,160 --> 00:15:29,600
I understand all
those words separately,
388
00:15:29,700 --> 00:15:31,100
but not all together,
you know?
389
00:15:33,600 --> 00:15:36,200
I’m so excited about
this challenge because
390
00:15:36,300 --> 00:15:39,340
it is layer upon layer of
maple deliciousness.
391
00:15:39,440 --> 00:15:41,840
Well, I cannot
wait to see what’s inside.
392
00:15:41,940 --> 00:15:44,710
We start with
a walnut short crust,
393
00:15:44,810 --> 00:15:47,550
a raspberry jam to
break up the sweetness.
394
00:15:47,650 --> 00:15:50,720
On top is a maple mousse,
and in the middle
395
00:15:50,820 --> 00:15:53,620
is the best part,
it’s a maple fudge.
396
00:15:53,720 --> 00:15:54,990
So, you’re going
to have the bakers
397
00:15:55,090 --> 00:15:56,560
make fudge in the tent?
398
00:15:56,660 --> 00:15:58,460
There’s a high risk
of separating,
399
00:15:58,560 --> 00:16:00,230
crystallizing,
and seizing, ah?
400
00:16:00,330 --> 00:16:02,300
Yep, and I know
because I have done
401
00:16:02,390 --> 00:16:04,290
all of those mistakes.
402
00:16:06,900 --> 00:16:10,200
I love how
smooth the mousse is,
403
00:16:10,300 --> 00:16:13,570
and how it contrasts the
buttery texture of the crust.
404
00:16:13,670 --> 00:16:15,310
But tell the truth,
it’s all about that
405
00:16:15,410 --> 00:16:17,050
fudge in the centre,
isn’t it?
406
00:16:17,140 --> 00:16:19,410
It’s all
about the fudge.
407
00:16:19,510 --> 00:16:21,810
Right now, I’m a
little overwhelmed.
408
00:16:21,910 --> 00:16:24,480
It’s very complicated,
surprisingly.
409
00:16:25,880 --> 00:16:27,750
I can’t even tell you
right now I’m so flustered.
410
00:16:27,850 --> 00:16:28,920
I know it has fudge,
411
00:16:29,020 --> 00:16:30,590
and so that’s what I’m
starting on right now.
412
00:16:30,690 --> 00:16:31,760
Have you
made fudge before?
413
00:16:31,860 --> 00:16:33,660
No,
but I don’t know,
414
00:16:33,760 --> 00:16:34,930
I’m channeling
my grandma.
415
00:16:35,030 --> 00:16:36,430
So, your
grandma likes fudge?
416
00:16:36,530 --> 00:16:37,730
- No.
- Ha!
417
00:16:37,830 --> 00:16:39,730
Then why are you
channeling your grandma?
418
00:16:39,830 --> 00:16:42,370
It felt right.
419
00:16:42,470 --> 00:16:44,270
Fudge is
notoriously tricky.
420
00:16:44,370 --> 00:16:45,270
I don’t know
why it’s tricky,
421
00:16:45,370 --> 00:16:46,940
I just know it’s
gonna be tricky.
422
00:16:47,040 --> 00:16:49,010
It takes a long time...
423
00:16:49,110 --> 00:16:51,250
...and temperature
control is key.
424
00:16:51,340 --> 00:16:52,910
We have to keep a
close eye on the fudge
425
00:16:53,010 --> 00:16:54,910
while making all the
other components.
426
00:16:55,010 --> 00:16:56,910
Okay, I am
getting started on
427
00:16:57,020 --> 00:17:00,260
the short crust pastry.
All right, let’s do this.
428
00:17:03,060 --> 00:17:04,930
Coming together
beautifully here.
429
00:17:05,020 --> 00:17:06,890
Just keep my eye on
the fudge over there.
430
00:17:06,990 --> 00:17:08,530
I’m watching you.
431
00:17:08,630 --> 00:17:10,670
You’re not falling
over on my watch.
432
00:17:10,760 --> 00:17:12,560
The bakers have to
keep their eyes on
433
00:17:12,660 --> 00:17:14,430
more than just
the fudge.
434
00:17:14,530 --> 00:17:15,970
I’m doing the jam.
435
00:17:16,070 --> 00:17:18,410
The walnuts
don’t take a lot of time.
436
00:17:18,500 --> 00:17:19,970
I wish I had
four pairs of eyes.
437
00:17:20,070 --> 00:17:21,640
Oh,
two pairs of eyes.
438
00:17:21,740 --> 00:17:23,440
So many things
to watch at once.
439
00:17:23,540 --> 00:17:24,710
Woo!
440
00:17:24,810 --> 00:17:27,380
How do I know
if my walnuts are good?
441
00:17:27,480 --> 00:17:30,320
This will give us
a nice, hopefully shiny,
442
00:17:30,420 --> 00:17:33,920
jewel-like jam at the
bottom of our tart.
443
00:17:34,020 --> 00:17:35,390
It’s good jam.
444
00:17:35,490 --> 00:17:37,960
Next, short crust.
445
00:17:40,230 --> 00:17:41,970
The tender crust
must be rolled out
446
00:17:42,060 --> 00:17:43,330
to quarter inch thick...
447
00:17:43,430 --> 00:17:45,770
However, I do not
know how thick that is so,
448
00:17:45,860 --> 00:17:48,100
good thing
we have a ruler.
449
00:17:48,200 --> 00:17:49,130
It’s a bit crumbly.
450
00:17:49,230 --> 00:17:52,130
...and then
baked to perfection.
451
00:17:52,240 --> 00:17:54,280
Golden brown. We’re looking
for golden brown here.
452
00:17:54,370 --> 00:17:57,140
I’m starting
my mousse.
453
00:17:57,240 --> 00:18:00,110
I’m still waiting for the
fudge to get to temperature.
454
00:18:00,210 --> 00:18:02,280
It’s kind of unnerving
that it’s not there yet,
455
00:18:02,380 --> 00:18:04,450
but just have to accept it
and go with it.
456
00:18:04,550 --> 00:18:06,390
I’m making
the maple mousse.
457
00:18:08,390 --> 00:18:10,390
Seems weird.
458
00:18:10,490 --> 00:18:13,690
I feel like every
Technical is an arm work out.
459
00:18:13,790 --> 00:18:15,760
This part I’m not
as worried about,
460
00:18:15,860 --> 00:18:18,000
but I want this to hurry up
and get to temperature
461
00:18:18,100 --> 00:18:19,900
because I’ve got
to cool it down.
462
00:18:20,000 --> 00:18:21,840
Oh my gosh.
463
00:18:21,930 --> 00:18:24,670
Like, few more
degrees and we’re there.
464
00:18:24,770 --> 00:18:26,870
Kyla said not
to stir the pot.
465
00:18:26,970 --> 00:18:28,770
There’s a little bit of
crystallization and I just
466
00:18:28,870 --> 00:18:31,740
want to fiddle with it,
but can’t touch the pot.
467
00:18:31,840 --> 00:18:33,480
Just gonna listen.
Gonna listen,
468
00:18:33,580 --> 00:18:35,120
I’m a good listener.
469
00:18:35,210 --> 00:18:36,880
It’s time,
thank goodness.
470
00:18:36,980 --> 00:18:38,920
I’m gonna pour
that in there.
471
00:18:39,020 --> 00:18:41,690
Time to pour.
I think I may have burnt it.
472
00:18:41,790 --> 00:18:43,260
Yeah,
it looks like it.
473
00:18:43,360 --> 00:18:45,130
I think I’ve
ruined this too.
474
00:18:48,490 --> 00:18:51,560
I’m burning
everything.
475
00:18:55,200 --> 00:18:57,370
Bakers, you have
45 minutes left!
476
00:18:57,470 --> 00:18:58,910
Okay.
477
00:18:59,000 --> 00:19:00,340
Once the
fudge has cooled...
478
00:19:00,440 --> 00:19:01,810
This smells good.
479
00:19:01,910 --> 00:19:04,610
...the bakers have
to beat it, by hand...
480
00:19:05,980 --> 00:19:07,350
...until
it changes.
481
00:19:07,450 --> 00:19:09,090
It’s supposed
to get lighter in colour.
482
00:19:09,180 --> 00:19:10,250
I think I
burnt my fudge.
483
00:19:10,350 --> 00:19:11,990
It’s a little darker than
I think it should be so-
484
00:19:12,080 --> 00:19:13,420
But we’re at the point
in no return now,
485
00:19:13,520 --> 00:19:15,660
so I gotta roll with it.
486
00:19:19,990 --> 00:19:23,030
No amount of push-ups
could prepare me for this.
487
00:19:23,130 --> 00:19:24,600
I don’t know
about this.
488
00:19:24,700 --> 00:19:27,000
I don’t know if I should
start over or what.
489
00:19:27,100 --> 00:19:27,930
First time
making fudge?
490
00:19:28,030 --> 00:19:28,900
First time
making fudge,
491
00:19:29,000 --> 00:19:30,100
probably last time
making fudge.
492
00:19:32,340 --> 00:19:34,080
This is where I
would call my husband.
493
00:19:34,170 --> 00:19:38,940
Florian, mon amour,
I have a job for you.
494
00:19:39,040 --> 00:19:41,480
If the mixer can’t
do it, I can’t do it.
495
00:19:41,580 --> 00:19:44,920
We whip it.
We whip it and we pray.
496
00:19:47,090 --> 00:19:49,060
Twenty minutes ’til
you let your mousse loose...
497
00:19:49,150 --> 00:19:50,720
into my mouth.
498
00:19:50,820 --> 00:19:52,720
Oh, god.
499
00:19:52,820 --> 00:19:55,760
I’m folding my whipped cream
into my pastry cream
500
00:19:55,860 --> 00:19:57,300
to make the mousse.
501
00:19:57,400 --> 00:20:00,240
I’m trying to
keep it airy and mousse-y.
502
00:20:00,330 --> 00:20:02,570
It’s just not smooth.
503
00:20:05,700 --> 00:20:07,300
Eh!
504
00:20:12,340 --> 00:20:14,780
That looks perfect.
505
00:20:14,880 --> 00:20:17,720
But that’s the only thing
that looks perfect.
506
00:20:17,820 --> 00:20:20,060
Okay, I’m gonna
take the pie crust out.
507
00:20:22,320 --> 00:20:23,420
Are you okay?
508
00:20:23,520 --> 00:20:25,560
Yeah,
I just touched the hot pan.
509
00:20:25,660 --> 00:20:28,130
Bakers, you have
five minutes left!
510
00:20:28,230 --> 00:20:29,470
Oh my god.
511
00:20:29,560 --> 00:20:33,130
Starting to assemble
in an unconventional way.
512
00:20:33,230 --> 00:20:34,630
I don’t know.
513
00:20:34,730 --> 00:20:36,230
A diagram would
have been nice.
514
00:20:36,340 --> 00:20:38,540
I don’t like this.
515
00:20:38,640 --> 00:20:40,780
Decorating my
favourite part.
516
00:20:40,870 --> 00:20:42,670
Provided this
doesn’t all melt.
517
00:20:42,770 --> 00:20:44,840
I have to be
fast and accurate.
518
00:20:44,940 --> 00:20:46,240
I’m not too sure
about the decoration,
519
00:20:46,350 --> 00:20:48,650
so I’m just winging it.
520
00:20:48,750 --> 00:20:50,620
Oh! Should we dust
this in the middle,
521
00:20:50,720 --> 00:20:51,990
or should we dust
this all over?
522
00:20:52,080 --> 00:20:53,550
- ALAN and ANN: Ten!
- Ah!
523
00:20:53,650 --> 00:20:56,150
ALAN and ANN:
Nine! Eight! Seven!
524
00:20:56,260 --> 00:20:58,130
Six! Five!
525
00:20:58,220 --> 00:20:59,790
Four! Three!
526
00:20:59,890 --> 00:21:01,590
Two! One!
527
00:21:01,690 --> 00:21:03,660
You’re done, bakers!
Hands off your tarts!
528
00:21:03,760 --> 00:21:06,430
- Great job!
- Woo!
529
00:21:06,530 --> 00:21:09,330
Bakers, please bring
your maple mousse tarts up to
530
00:21:09,430 --> 00:21:12,670
the gingham altar and place
them behind your photos.
531
00:21:12,770 --> 00:21:14,670
The judges are looking
for a golden tart
532
00:21:14,770 --> 00:21:17,110
with airy maple fudge,
smooth mousse,
533
00:21:17,210 --> 00:21:19,310
and firm-set
raspberry jam.
534
00:21:19,410 --> 00:21:21,350
Let’s taste your
maple mousse tarts.
535
00:21:21,450 --> 00:21:23,050
Our first baker?
536
00:21:23,150 --> 00:21:25,050
A lot of raspberries,
537
00:21:25,150 --> 00:21:26,550
but they have a nice
shine on them.
538
00:21:26,650 --> 00:21:29,720
Oh, yes, and we have
nice distinct layers.
539
00:21:29,820 --> 00:21:32,290
The crust seems like
it’s baked through.
540
00:21:32,390 --> 00:21:34,130
The mousse
is very smooth.
541
00:21:34,230 --> 00:21:37,070
The texture of
the fudge is also smooth.
542
00:21:37,160 --> 00:21:38,800
It’s a very
pleasant flavour.
543
00:21:38,900 --> 00:21:40,030
Very nice.
544
00:21:40,130 --> 00:21:41,670
Moving to
our second baker.
545
00:21:41,770 --> 00:21:43,640
The bake looks
very nice.
546
00:21:45,140 --> 00:21:47,410
Mousse is perfect.
Very nice and light.
547
00:21:47,510 --> 00:21:50,480
The fudge itself
has that burnt taste,
548
00:21:50,580 --> 00:21:52,380
and we can see the jam
could have also been set
549
00:21:52,480 --> 00:21:53,980
a little bit more.
550
00:21:54,080 --> 00:21:55,520
Moving to
our third baker.
551
00:21:55,610 --> 00:21:57,150
Wow, it’s a
lovely looking crust.
552
00:21:57,250 --> 00:21:59,890
That mousse is just
a little bit soft.
553
00:21:59,990 --> 00:22:02,590
The raspberry jam
is oozing out.
554
00:22:02,690 --> 00:22:05,590
But the mousse
does have a nice flavour.
555
00:22:05,690 --> 00:22:08,190
And the texture of the
fudge is quite nice here.
556
00:22:08,290 --> 00:22:10,530
Moving to
baker number four.
557
00:22:10,630 --> 00:22:13,330
It does have a
very rushed look to it.
558
00:22:13,430 --> 00:22:15,900
We can see the raspberry
jam is oozing out,
559
00:22:16,000 --> 00:22:19,800
and the fudge itself is
quite thick and dense.
560
00:22:19,910 --> 00:22:21,550
Beautiful bake
on the crust,
561
00:22:21,640 --> 00:22:24,240
but unfortunately the fudge
tastes a bit burnt
562
00:22:24,340 --> 00:22:26,710
and the mousse
is very waxy.
563
00:22:26,810 --> 00:22:29,310
All right, moving to
baker number five.
564
00:22:29,410 --> 00:22:32,080
A very precise placement
of the raspberries.
565
00:22:32,180 --> 00:22:35,550
Very distinct
layers here.
566
00:22:35,650 --> 00:22:37,450
Nicely
baked on the crust.
567
00:22:37,560 --> 00:22:40,600
The mousse is not as
aerated as we would like,
568
00:22:40,690 --> 00:22:42,230
but that fudge...
569
00:22:42,330 --> 00:22:44,000
is cooked properly.
570
00:22:44,100 --> 00:22:46,800
And the raspberry
jam is on point.
571
00:22:46,900 --> 00:22:49,100
All right, moving
to baker number six.
572
00:22:49,200 --> 00:22:52,770
Beautiful piping.
Very well-defined lines.
573
00:22:52,870 --> 00:22:54,810
Nice clean layers.
574
00:22:54,910 --> 00:22:56,150
Great flavour
on the mousse.
575
00:22:56,240 --> 00:22:57,580
Nice texture.
576
00:22:57,680 --> 00:22:59,650
Maybe the base is
rolled a bit too thick.
577
00:22:59,750 --> 00:23:02,590
But lovely rich
flavour to the fudge.
578
00:23:02,680 --> 00:23:05,780
That jam just needed to be
cooked a little bit longer.
579
00:23:05,880 --> 00:23:07,880
And to
our final baker.
580
00:23:07,990 --> 00:23:10,730
Beautiful piping,
a lot of control here.
581
00:23:12,890 --> 00:23:14,490
Looks like
everything is well set,
582
00:23:14,590 --> 00:23:16,390
but the pastry
is undercooked.
583
00:23:16,500 --> 00:23:18,770
The fudge is close.
Flavour’s there,
584
00:23:18,860 --> 00:23:22,230
but I think it just needs
to be a little lighter.
585
00:23:22,330 --> 00:23:24,430
Kyla and Bruno
will now rank the tarts
586
00:23:24,540 --> 00:23:26,580
from bottom to top.
587
00:23:26,670 --> 00:23:29,140
In seventh place...
588
00:23:31,280 --> 00:23:32,580
Whose is this?
589
00:23:32,680 --> 00:23:34,680
Kavi, good crust.
590
00:23:34,780 --> 00:23:37,450
The other elements
needed some work.
591
00:23:37,550 --> 00:23:39,950
In sixth place...
592
00:23:42,450 --> 00:23:47,260
Ryan, good mousse but
the fudge was overcooked.
593
00:23:47,360 --> 00:23:49,530
Zoë is fifth,
Jo earns fourth,
594
00:23:49,630 --> 00:23:51,170
and Jennifer takes third.
595
00:23:51,260 --> 00:23:53,330
In second place...
596
00:23:56,870 --> 00:23:59,810
Margaret,
good work.
597
00:23:59,910 --> 00:24:02,410
The mousse needed
a bit more body.
598
00:24:02,510 --> 00:24:04,710
And in first place...
599
00:24:04,810 --> 00:24:07,050
Dominic!
600
00:24:07,150 --> 00:24:08,890
You sure like
raspberries.
601
00:24:08,980 --> 00:24:10,180
I do.
602
00:24:10,280 --> 00:24:12,950
Excellent work
on a tough challenge.
603
00:24:15,190 --> 00:24:17,290
I was very
shocked that it was me.
604
00:24:17,390 --> 00:24:19,790
It was difficult just because
there were many things
605
00:24:19,890 --> 00:24:21,160
happening at
the same time.
606
00:24:21,260 --> 00:24:22,730
But...
607
00:24:22,830 --> 00:24:25,300
yeah, things seem to
have gone alright.
608
00:24:25,400 --> 00:24:26,470
Good job.
609
00:24:26,570 --> 00:24:29,240
It was a diabolical
Technical to have.
610
00:24:29,330 --> 00:24:32,370
All I can do is focus on
the bake that’s coming up.
611
00:24:32,470 --> 00:24:33,640
There’s no fudge
in that bake,
612
00:24:33,740 --> 00:24:35,840
so I’m hopeful that
it will go better.
613
00:24:41,510 --> 00:24:44,210
Wow, Maple Week
is bringing the drama.
614
00:24:44,320 --> 00:24:46,920
Mm-hm, that
Technical was fudging hard.
615
00:24:47,020 --> 00:24:49,060
We need that
kind of Technical to really
616
00:24:49,150 --> 00:24:51,420
challenge the bakers to
really start to separate
617
00:24:51,520 --> 00:24:53,460
the great
from the good.
618
00:24:53,560 --> 00:24:54,490
Okay, well then,
does the Signature
619
00:24:54,590 --> 00:24:55,690
tell you anything?
620
00:24:55,790 --> 00:24:57,560
Well, it told us
how amazing they are.
621
00:24:57,660 --> 00:25:00,500
Honestly, there was so
much flavour, wasn’t there?
622
00:25:00,600 --> 00:25:02,770
They all put their
own signature spin
623
00:25:02,870 --> 00:25:04,540
on the very
classic dessert.
624
00:25:04,640 --> 00:25:06,910
Truth be told,
I really think that it puts us
625
00:25:07,010 --> 00:25:09,580
in a position where the
order of the Technical
626
00:25:09,670 --> 00:25:12,670
is really the order that
they’re coming into today.
627
00:25:12,780 --> 00:25:14,950
But I don’t think anyone
can hide behind that.
628
00:25:15,050 --> 00:25:17,290
Everyone needs to
bring it full on
629
00:25:17,380 --> 00:25:20,280
if they want to stay in
this competition.
630
00:25:20,390 --> 00:25:22,130
Bakers, we’re closing
out Maple Week
631
00:25:22,220 --> 00:25:24,390
with your
Showstopper Challenge.
632
00:25:24,490 --> 00:25:27,090
The thing is, we can’t
really talk about maple
633
00:25:27,190 --> 00:25:29,460
without talking
about breakfast.
634
00:25:29,560 --> 00:25:31,930
Yes, nothing quite
like adding liquid gold
635
00:25:32,030 --> 00:25:34,430
to your morning meal.
So to honour this tradition,
636
00:25:34,530 --> 00:25:36,930
you will make a
maple brunch platter.
637
00:25:37,040 --> 00:25:38,940
The judges would
like six servings of
638
00:25:39,040 --> 00:25:41,080
- three different bakes.
- One laminated.
639
00:25:41,170 --> 00:25:42,440
Like a croissant
or a danish.
640
00:25:42,540 --> 00:25:43,440
One quick bread.
641
00:25:43,540 --> 00:25:44,810
Like a scone
or a muffin.
642
00:25:44,910 --> 00:25:46,510
And one...
dealer’s choice.
643
00:25:46,610 --> 00:25:48,150
Like a, I don’t know,
whatever you want.
644
00:25:48,250 --> 00:25:49,990
I’m not the
boss of you.
645
00:25:50,080 --> 00:25:52,220
Your platter should be
a combo of savoury and sweet
646
00:25:52,320 --> 00:25:54,460
and feature maple
in a big way.
647
00:25:54,550 --> 00:25:56,650
Bakers, let’s start
this morning off right.
648
00:25:56,760 --> 00:25:58,600
You have four hours
on the clock.
649
00:25:58,690 --> 00:25:59,990
- On your marks!
- Get set!
650
00:26:00,090 --> 00:26:02,290
ALAN and ANN: Bake!
651
00:26:02,390 --> 00:26:03,960
Oh my God.
652
00:26:04,060 --> 00:26:05,630
Another Showstopper!
653
00:26:05,730 --> 00:26:07,470
Got lots and lots
and lots to do.
654
00:26:07,570 --> 00:26:08,840
Brunch is
not relaxing today.
655
00:26:10,270 --> 00:26:12,440
It’s a Canadian
homecoming to be invited
656
00:26:12,540 --> 00:26:16,080
for a brunch where
maple is the star.
657
00:26:16,170 --> 00:26:17,670
My best friend
made this for me,
658
00:26:17,780 --> 00:26:19,050
and it’s my
little treasure.
659
00:26:19,140 --> 00:26:20,140
Oh my gosh.
660
00:26:20,250 --> 00:26:21,350
So, I keep it
for a special occasion.
661
00:26:21,450 --> 00:26:22,750
How much more special
can you get than the tent?
662
00:26:22,850 --> 00:26:24,090
I know, right?
Yeah.
663
00:26:24,180 --> 00:26:25,950
We’re looking for an
abundance of flavour
664
00:26:26,050 --> 00:26:27,450
and texture profiles.
665
00:26:27,550 --> 00:26:28,950
Oh, it smells
so good.
666
00:26:29,050 --> 00:26:31,090
We have seen that
these bakers can bake,
667
00:26:31,190 --> 00:26:34,430
but can they prepare
multiple things
668
00:26:34,530 --> 00:26:37,200
under the pressure of
very limited time?
669
00:26:37,300 --> 00:26:39,370
Four hours passes
by like a blink of an eye.
670
00:26:39,460 --> 00:26:40,960
I mean, I host
for brunch all the time.
671
00:26:41,070 --> 00:26:43,270
Usually, I take about a
weekend to prepare
672
00:26:43,370 --> 00:26:44,370
all of this.
673
00:26:44,470 --> 00:26:45,910
We’re gonna, we’re
gonna get ’er done today.
674
00:26:46,000 --> 00:26:47,670
With a mountain
of brunch ahead,
675
00:26:47,770 --> 00:26:50,870
the bakers begin with the
most time-consuming bake.
676
00:26:50,980 --> 00:26:52,450
Get on my
laminated door right away.
677
00:26:52,540 --> 00:26:53,810
Ah!
678
00:26:53,910 --> 00:26:56,810
Laminated dough is the
flakey pastry part of brunch.
679
00:26:56,920 --> 00:26:58,320
Laminated dough?
680
00:26:58,420 --> 00:27:00,460
When it works well,
it’s a very beautiful thing,
681
00:27:00,550 --> 00:27:02,890
but it has to work.
682
00:27:02,990 --> 00:27:04,230
It’s built
with butter...
683
00:27:04,320 --> 00:27:05,720
This is the
best part. Whooph!
684
00:27:05,820 --> 00:27:06,990
...folds...
685
00:27:07,090 --> 00:27:08,530
As many as I can.
686
00:27:08,630 --> 00:27:10,300
...and a
whole lotta time.
687
00:27:10,400 --> 00:27:11,640
Takes so dang long.
688
00:27:11,730 --> 00:27:13,570
I’m going to go
Danish style and in
689
00:27:13,670 --> 00:27:16,240
the middle, there’s going
to be maple cream.
690
00:27:16,330 --> 00:27:18,170
My secret is
using some bread flour.
691
00:27:18,270 --> 00:27:20,870
But it’s a secret.
692
00:27:20,970 --> 00:27:23,210
Secret’s out on
Margaret’s brunch with
693
00:27:23,310 --> 00:27:24,980
pastry-wrapped
baked apples,
694
00:27:25,080 --> 00:27:28,650
banana bread French toast,
and peppered sausage rolls.
695
00:27:28,750 --> 00:27:31,690
How comfortable are
you making a laminated dough?
696
00:27:31,780 --> 00:27:34,180
I...
pretty good, but never know.
697
00:27:36,190 --> 00:27:38,760
In the freezer you go.
698
00:27:38,860 --> 00:27:40,930
We’re good,
we’re good.
699
00:27:41,030 --> 00:27:42,670
In the meanwhile...
700
00:27:42,760 --> 00:27:44,400
Next,
quick bread.
701
00:27:44,500 --> 00:27:45,940
Have to move quickly.
702
00:27:46,030 --> 00:27:48,070
But fast
can’t mean bland.
703
00:27:48,170 --> 00:27:50,440
This is a matcha
and earl grey scone,
704
00:27:50,540 --> 00:27:52,880
because you can’t have
brunch without tea.
705
00:27:52,970 --> 00:27:54,370
This is my plums.
706
00:27:54,470 --> 00:27:55,570
I’m gonna roast them
in a little butter
707
00:27:55,670 --> 00:27:56,870
and some maple,
708
00:27:56,980 --> 00:27:59,150
and then they’re going
on top of my financier.
709
00:27:59,240 --> 00:28:01,580
So, this is my scone,
and I’m trying to
710
00:28:01,680 --> 00:28:03,580
make it in a maple leaf
shape so it’ll add
711
00:28:03,680 --> 00:28:06,520
a little extra fun
to it.
712
00:28:06,620 --> 00:28:08,460
Kavi’s bringing
the fun with
713
00:28:08,550 --> 00:28:11,050
maple croissant muffins,
mushroom khachapuri,
714
00:28:11,160 --> 00:28:14,060
and cinnamon
layered scones.
715
00:28:14,160 --> 00:28:16,530
It’s taking much
longer for this to work.
716
00:28:18,500 --> 00:28:20,470
Definitely more
stressful than normal brunch.
717
00:28:20,570 --> 00:28:22,570
There is so much
to do today.
718
00:28:22,670 --> 00:28:25,240
We have to work like little,
I don’t know what.
719
00:28:25,340 --> 00:28:28,410
This maple brunch
is intense.
720
00:28:28,510 --> 00:28:30,780
Time flies, eh, Dom?
721
00:28:30,880 --> 00:28:32,950
Yeah, holy.
722
00:28:33,040 --> 00:28:35,880
Ryan’s brunch will pack
a punch with a spicy
723
00:28:35,980 --> 00:28:38,780
fried chicken donut,
cranberry morning bun,
724
00:28:38,880 --> 00:28:41,880
and his wife’s beloved
lemon lavender scone.
725
00:28:41,990 --> 00:28:43,460
If you’re making
the scones for your wife,
726
00:28:43,560 --> 00:28:44,760
are they gluten-free?
727
00:28:44,860 --> 00:28:45,790
You know what?
728
00:28:45,890 --> 00:28:47,460
There’s gonna be a
surprise coming down.
729
00:28:47,560 --> 00:28:49,130
Ryan, you-
RYAN: And I...
730
00:28:49,230 --> 00:28:50,470
- Okay, I’ll tell you.
- Thank you!
731
00:28:50,560 --> 00:28:51,660
They’re gonna
be gluten-free.
732
00:28:51,760 --> 00:28:53,400
Big risk, but they’re
banging, so...
733
00:28:53,500 --> 00:28:54,800
- Okay!
- We’re gonna give her.
734
00:28:54,900 --> 00:28:56,200
-Don’t tell the judges.
-I can keep a secret.
735
00:28:56,300 --> 00:28:57,430
I’m gonna tell them
after they eat it.
736
00:28:57,540 --> 00:28:59,040
- Okay!
- Hopefully it works out.
737
00:28:59,140 --> 00:29:01,010
That’s my
quick bread.
738
00:29:01,110 --> 00:29:04,880
It’s an apple,
crumble, and maple...
739
00:29:04,980 --> 00:29:06,880
mini bread.
740
00:29:06,980 --> 00:29:08,420
Nope, bacon.
741
00:29:08,510 --> 00:29:09,780
How could I
forget the bacon?
742
00:29:09,880 --> 00:29:12,680
It’s bacon cornbread.
I love bacon.
743
00:29:12,780 --> 00:29:14,750
I made three
extra pieces just to eat.
744
00:29:17,320 --> 00:29:19,160
Bacon-scallion
cornbread muffins
745
00:29:19,260 --> 00:29:21,960
will cozy up to maple
mascarpone éclairs
746
00:29:22,060 --> 00:29:24,130
while plantain and goat
cheese danishes
747
00:29:24,230 --> 00:29:26,270
sneak in an
island wink.
748
00:29:26,360 --> 00:29:27,530
Any concerns
with this bake?
749
00:29:27,630 --> 00:29:28,930
Anything that’s gonna
go on that you...?
750
00:29:29,030 --> 00:29:29,960
Lots of concerns.
751
00:29:30,070 --> 00:29:31,510
Time is running out
very, very quickly...
752
00:29:31,600 --> 00:29:33,940
but I only have one oven
so that’s the tricky part.
753
00:29:34,040 --> 00:29:35,340
You can steal one of these
other extra ones over here.
754
00:29:35,440 --> 00:29:38,480
I might, if you can’t
see me, I’m back there.
755
00:29:38,580 --> 00:29:40,180
Sweating now.
756
00:29:40,280 --> 00:29:41,950
Banana
bread in the oven...
757
00:29:42,050 --> 00:29:44,190
but lots
more to go.
758
00:29:47,620 --> 00:29:49,020
- Say when.
- Mm-hm.
759
00:29:49,120 --> 00:29:52,720
Keep going, keep going,
keep going
760
00:29:52,820 --> 00:29:56,690
for another two hours!
Keep going, keep going.
761
00:29:56,800 --> 00:29:59,070
- Too much, I don’t want it.
- Oh.
762
00:29:59,160 --> 00:30:00,830
Already two hours?
763
00:30:00,930 --> 00:30:03,830
I’m on
my third dough. Yay!
764
00:30:03,940 --> 00:30:05,510
I’ve lost count
of all the doughs
765
00:30:05,600 --> 00:30:07,440
I have going on,
on here and there,
766
00:30:07,540 --> 00:30:09,510
over there, here.
767
00:30:09,610 --> 00:30:12,350
So, I’m just gonna
move on to my choux.
768
00:30:12,440 --> 00:30:14,480
Now I’m starting
on my eclairs,
769
00:30:14,580 --> 00:30:17,920
which is a choux pastry.
I actually want...
770
00:30:18,020 --> 00:30:19,860
- Hey, Dom? Dom, Dom.
- Yeah?
771
00:30:21,690 --> 00:30:22,820
More eggs?
772
00:30:22,920 --> 00:30:24,390
- Yeah, a little bit.
- Yeah, thank you.
773
00:30:24,490 --> 00:30:25,590
- Just a little bit.
- Okay, thank you.
774
00:30:25,690 --> 00:30:28,230
Bah-dah,
bah-dah-dah.
775
00:30:28,330 --> 00:30:30,270
Cranberry
maple danishes
776
00:30:30,360 --> 00:30:32,400
and caramelized apple
bread will flank
777
00:30:32,500 --> 00:30:35,500
Dominic’s salmon mousse
filled cream puffs.
778
00:30:35,600 --> 00:30:37,900
I hosted
brunch with these puffs.
779
00:30:38,000 --> 00:30:39,370
Everybody wanted
the recipe.
780
00:30:39,470 --> 00:30:40,400
Wow.
781
00:30:40,510 --> 00:30:41,510
Yeah, I do
brunch a lot at home.
782
00:30:41,610 --> 00:30:42,910
So, this is
just a regular
783
00:30:43,010 --> 00:30:44,110
weekend morning
for you.
784
00:30:44,210 --> 00:30:45,140
Yeah...
785
00:30:45,240 --> 00:30:46,780
Yeah, yeah,
a bit more stress.
786
00:30:46,880 --> 00:30:48,880
But, yeah.
787
00:30:48,980 --> 00:30:51,480
This is my donut,
ah, dough.
788
00:30:51,580 --> 00:30:52,920
Oh, who doesn’t
love donuts?
789
00:30:53,020 --> 00:30:54,120
For my third bake,
790
00:30:54,220 --> 00:30:55,960
I’m making a
mille crêpe cake.
791
00:30:56,050 --> 00:30:57,520
And I’ve got some
orange liqueur in there.
792
00:30:57,620 --> 00:30:59,690
Ooh, nice.
So we have mimosas?
793
00:30:59,790 --> 00:31:01,230
No drinking
on the job.
794
00:31:01,330 --> 00:31:02,900
Agh, what type
of job is that then?
795
00:31:02,990 --> 00:31:04,890
I know.
796
00:31:05,000 --> 00:31:08,240
Jo’s brunch has
plum financiers nestled
797
00:31:08,330 --> 00:31:10,570
next to pork and maple
sausage rolls,
798
00:31:10,670 --> 00:31:13,170
and a decadent chocolate
orange crêpe cake.
799
00:31:13,270 --> 00:31:14,710
This is the first one.
800
00:31:14,810 --> 00:31:16,480
The first crêpe
never works.
801
00:31:16,570 --> 00:31:18,970
That needs
to be hotter.
802
00:31:19,080 --> 00:31:21,420
This is pastry,
and I’m just wrapping
803
00:31:21,510 --> 00:31:23,710
them up and gluing them
with egg wash.
804
00:31:23,820 --> 00:31:25,590
It holds all the
juices in too.
805
00:31:25,680 --> 00:31:27,080
So hopefully
there’s no leaks.
806
00:31:27,190 --> 00:31:28,490
This is my
khachapuri dough,
807
00:31:28,590 --> 00:31:33,030
and I’m just shaping it so
that we can get baking soon.
808
00:31:33,120 --> 00:31:34,990
I’m rolling out
my stuffed bagels.
809
00:31:35,090 --> 00:31:36,390
It took me a long
time to learn
810
00:31:36,490 --> 00:31:37,990
how to wrap
bagels nicely.
811
00:31:38,100 --> 00:31:40,600
They used to
look really ugly.
812
00:31:40,700 --> 00:31:43,000
Apple-stuffed bagels
will complement
813
00:31:43,100 --> 00:31:45,300
Jennifer’s barbecue
pork puffs,
814
00:31:45,400 --> 00:31:47,670
and matcha and
earl grey scones.
815
00:31:47,770 --> 00:31:49,810
- So, stuffed bagel, ah?
- Exactly.
816
00:31:49,910 --> 00:31:52,450
I love to eat it as breakfast
for work and school.
817
00:31:52,540 --> 00:31:54,140
You just heat it up and
everything’s in there.
818
00:31:54,250 --> 00:31:57,690
Oh... hm.
819
00:32:00,350 --> 00:32:01,790
I think it’s kind of burnt.
820
00:32:01,890 --> 00:32:04,360
Let’s do this again.
Okay.
821
00:32:04,460 --> 00:32:09,200
It’s a little hot.
Moving on to éclairs.
822
00:32:13,730 --> 00:32:15,670
Bakers,
you have one hour left!
823
00:32:15,770 --> 00:32:18,140
Oh yeah, she’s hot,
she’s hot, that’s okay.
824
00:32:18,240 --> 00:32:20,810
I’m frying my donuts for
my fried chicken
825
00:32:20,910 --> 00:32:24,180
donut sandwich.
Who doesn’t love donuts?
826
00:32:24,280 --> 00:32:25,980
It is quite
repetitive.
827
00:32:26,080 --> 00:32:28,280
It’s crêpe, cream, crêpe,
cream, crêpe, cream.
828
00:32:28,380 --> 00:32:29,680
Thirty-four times.
829
00:32:29,780 --> 00:32:31,820
Go big or go home,
quite literally.
830
00:32:34,590 --> 00:32:37,330
The clock is running,
but brunch isn’t ready...
831
00:32:37,420 --> 00:32:39,090
So much
to do still.
832
00:32:39,190 --> 00:32:41,530
...and laminated
dough still looms.
833
00:32:41,630 --> 00:32:43,000
In this moment
I wish it was anything
834
00:32:43,090 --> 00:32:47,160
but laminated dough.
It’s kind of like, blegh.
835
00:32:47,270 --> 00:32:49,570
Good god!
Maple Week is a doozy.
836
00:32:49,670 --> 00:32:52,970
I am sweat-ting.
837
00:32:53,070 --> 00:32:55,310
I’m working
on my puff pastry.
838
00:32:55,410 --> 00:32:57,080
The trick is don’t
fill it too much
839
00:32:57,180 --> 00:32:58,850
or else they
will explode.
840
00:32:58,940 --> 00:33:00,110
But it’s so yummy,
841
00:33:00,210 --> 00:33:02,380
so I just want to fill
as much as I can.
842
00:33:02,480 --> 00:33:03,980
A muffin and a
croissant had a baby.
843
00:33:04,080 --> 00:33:05,380
That’s what this is like.
844
00:33:05,480 --> 00:33:08,250
This is the sausage
filling for the sausage rolls.
845
00:33:08,350 --> 00:33:11,250
I’m feeling very rushed,
extremely rushed.
846
00:33:11,360 --> 00:33:13,330
We’re under a little
bit of a time crunch today.
847
00:33:13,420 --> 00:33:15,360
I could do with one
or two more hands.
848
00:33:17,360 --> 00:33:20,300
All right, buddy.
Bake properly.
849
00:33:20,400 --> 00:33:22,040
Okay, now what?
850
00:33:22,130 --> 00:33:25,200
Bakers, you’ve got
20 minutes left.
851
00:33:25,300 --> 00:33:26,500
Getting stressed,
852
00:33:26,600 --> 00:33:28,600
I’m getting really stressed.
853
00:33:28,710 --> 00:33:30,210
Just got so
many other things
854
00:33:30,310 --> 00:33:32,980
on the go here that
it’s a rush.
855
00:33:33,080 --> 00:33:34,150
As any Jamaican
would know,
856
00:33:34,250 --> 00:33:36,020
plantain is a staple.
857
00:33:36,110 --> 00:33:38,350
Whoops,
sticky little guys.
858
00:33:38,450 --> 00:33:41,520
I’m trying
to redo my scones.
859
00:33:41,620 --> 00:33:44,360
My previous batch
came out burnt.
860
00:33:44,460 --> 00:33:46,400
Scones round two.
861
00:33:46,490 --> 00:33:48,730
Now this is the part
my kids would normally get.
862
00:33:48,830 --> 00:33:50,200
The bit I cut off.
863
00:33:50,290 --> 00:33:53,230
They are done, okay.
864
00:33:53,330 --> 00:33:55,470
Look at those
layers, baby.
865
00:33:55,570 --> 00:33:57,810
Crispy, crunchy, lovely.
866
00:33:57,900 --> 00:34:00,470
Happiness is
having fully cooked buns.
867
00:34:00,570 --> 00:34:03,110
Bakers, you’re down
to your last 10 minutes.
868
00:34:03,210 --> 00:34:06,910
Whoa, oh my god.
869
00:34:07,010 --> 00:34:12,080
- Let’s go.
- Mama mia.
870
00:34:12,180 --> 00:34:13,720
Yeah,
I think that’s good.
871
00:34:13,820 --> 00:34:16,060
It’s really hard
to say though.
872
00:34:16,150 --> 00:34:17,690
Okay,
let’s go, go, go.
873
00:34:17,790 --> 00:34:20,330
As fast as I can.
Oh my god.
874
00:34:20,430 --> 00:34:22,930
This is the
hardest freaking part.
875
00:34:23,030 --> 00:34:25,270
Sriracha glaze
to my chicken.
876
00:34:25,360 --> 00:34:27,430
It’s gonna be a race
to the end here.
877
00:34:27,530 --> 00:34:28,600
It’s tight,
of course,
878
00:34:28,700 --> 00:34:30,600
considering I baked
the scones twice.
879
00:34:30,700 --> 00:34:31,800
Trying to get it
on the plate.
880
00:34:31,900 --> 00:34:33,170
I’m missing
something.
881
00:34:33,270 --> 00:34:34,240
It’s all about
the details
882
00:34:34,340 --> 00:34:35,540
in these final moments.
883
00:34:35,640 --> 00:34:37,010
Ah, they’re
so messy, whatever.
884
00:34:37,110 --> 00:34:39,610
- Um...
- Okay.
885
00:34:39,710 --> 00:34:41,480
Gotta work
really fast.
886
00:34:41,580 --> 00:34:44,120
Gosh, here we go.
887
00:34:44,220 --> 00:34:45,820
ALAN and ANN:
Ten! Nine!
888
00:34:45,920 --> 00:34:47,660
Eight! Seven!
889
00:34:47,750 --> 00:34:49,650
Six! Five!
890
00:34:49,750 --> 00:34:51,690
Four! Three!
891
00:34:51,790 --> 00:34:53,530
Two! One!
892
00:34:53,620 --> 00:34:56,760
You’re done, bakers!
Hands off your brunch bars!
893
00:34:56,860 --> 00:35:01,630
- Great work, everybody!
- Oh my god!
894
00:35:01,730 --> 00:35:03,170
This was happening
behind me?
895
00:35:07,610 --> 00:35:10,110
{\an8}Now, Bruno and
Kyla will ’tuck-in’
896
00:35:10,210 --> 00:35:11,980
{\an8} to the maple
brunch platters.
897
00:35:15,080 --> 00:35:16,820
{\an8}There’s so much
to take in here.
898
00:35:16,910 --> 00:35:19,850
{\an8}It gives me that
feeling of a sugar shack.
899
00:35:19,950 --> 00:35:21,220
Should we start savoury?
900
00:35:21,320 --> 00:35:23,060
Let’s do savoury.
901
00:35:23,150 --> 00:35:26,590
Look at that baking.
Beautiful golden colour.
902
00:35:26,690 --> 00:35:29,030
Mm!
Dill and maple together?
903
00:35:29,130 --> 00:35:30,670
It’s really good.
904
00:35:30,760 --> 00:35:31,830
Yeah.
905
00:35:31,930 --> 00:35:33,670
Oh, there’s
only six on here?
906
00:35:35,400 --> 00:35:38,000
Should we move into the
apple and maple cakes?
907
00:35:39,770 --> 00:35:42,310
That screams
maple all over.
908
00:35:42,410 --> 00:35:45,150
And it has a nice apple
in those, it’s a bit tart.
909
00:35:45,240 --> 00:35:46,440
Yes.
910
00:35:46,540 --> 00:35:48,340
Beautiful shape
on the pinwheels.
911
00:35:48,450 --> 00:35:49,550
Yeah,
and gorgeous colour.
912
00:35:52,250 --> 00:35:55,220
The sound of good
baking when you bite into it.
913
00:35:55,320 --> 00:35:58,520
Oh, it’s just one of
life’s pleasures, isn’t it?
914
00:35:58,620 --> 00:36:00,520
Mm, very well done.
915
00:36:00,630 --> 00:36:01,760
Very,
very well done.
916
00:36:01,860 --> 00:36:03,330
{\an8}Thank you very much.
917
00:36:04,960 --> 00:36:08,030
{\an8}Jo, these
sausage rolls, wow.
918
00:36:08,130 --> 00:36:11,070
{\an8}Your lamination
is so perfect.
919
00:36:11,170 --> 00:36:13,110
Lots and lots of
layers in there.
920
00:36:13,200 --> 00:36:15,240
Amazing
display of flavours,
921
00:36:15,340 --> 00:36:18,880
but I do find the
sausage itself a bit dry.
922
00:36:18,980 --> 00:36:20,750
- Financiers time.
- Financier.
923
00:36:20,850 --> 00:36:22,490
There is a lot of
brown butter inside
924
00:36:22,580 --> 00:36:24,180
and it shows here.
925
00:36:24,280 --> 00:36:26,250
The maple and plum,
926
00:36:26,350 --> 00:36:28,920
they play so beautifully
off of each other,
927
00:36:29,020 --> 00:36:31,160
and then you’re right
about the brown butter,
928
00:36:31,260 --> 00:36:33,360
it really just completes
the whole thing.
929
00:36:33,460 --> 00:36:35,460
And, of course,
a crêpe cake!
930
00:36:35,560 --> 00:36:36,730
Of course.
931
00:36:36,830 --> 00:36:39,570
It takes so much
effort to make something
932
00:36:39,660 --> 00:36:42,530
look so effortless.
It’s actually very light
933
00:36:42,630 --> 00:36:45,000
in texture and
fresh in flavour.
934
00:36:45,100 --> 00:36:46,770
{\an8}Thank you.
935
00:36:48,570 --> 00:36:51,810
{\an8}Jennifer, I am in
disbelief that you were
936
00:36:51,910 --> 00:36:54,650
able to make bagels
and fill them.
937
00:36:54,750 --> 00:36:56,050
Like it’s gorgeous.
938
00:36:56,150 --> 00:36:57,650
And look
at that softness.
939
00:36:57,750 --> 00:37:00,620
Ah. Great apple
flavour in there.
940
00:37:00,720 --> 00:37:03,460
And bagels are
baked exactly the way
941
00:37:03,550 --> 00:37:06,350
a bagel should be.
942
00:37:06,460 --> 00:37:09,500
So, on the leaf scones,
nice two-tone.
943
00:37:09,590 --> 00:37:11,530
We don’t see that often.
944
00:37:11,630 --> 00:37:13,630
Great flavour for the matcha,
but I would have
945
00:37:13,730 --> 00:37:15,470
used a bit more
fat content.
946
00:37:15,570 --> 00:37:17,510
- It is a bit on the dry side.
- Mm-hm.
947
00:37:17,600 --> 00:37:20,170
And then when you look
at your puff pastry here,
948
00:37:20,270 --> 00:37:22,670
you can just see how
well laminated it is.
949
00:37:22,770 --> 00:37:25,270
The pork filling,
beautiful spices.
950
00:37:25,380 --> 00:37:27,620
It’s just
beautiful flavour.
951
00:37:27,710 --> 00:37:30,450
But we can see inside
we do have raw dough.
952
00:37:33,620 --> 00:37:35,360
{\an8}Kavi,
your khachapuri is really
953
00:37:35,450 --> 00:37:37,150
{\an8} the centrepiece
of this platter.
954
00:37:37,260 --> 00:37:39,800
So voluminous
and appetizing.
955
00:37:41,730 --> 00:37:43,770
That filling,
you made a mornay sauce?
956
00:37:43,860 --> 00:37:46,000
Wonderful flavours
for that.
957
00:37:46,100 --> 00:37:50,100
But we can see in the
centre, it’s underbaked.
958
00:37:50,200 --> 00:37:51,840
- Scone time.
- Okay.
959
00:37:51,940 --> 00:37:54,110
It looks rushed with
the icing on the top.
960
00:37:54,210 --> 00:37:56,850
I think you have
an amazing scone recipe,
961
00:37:56,940 --> 00:37:58,840
but being rolled so thin,
you know,
962
00:37:58,940 --> 00:38:00,510
it just makes
them dry.
963
00:38:00,610 --> 00:38:02,010
Yeah.
964
00:38:02,110 --> 00:38:04,180
And now the
croissant muffin.
965
00:38:04,280 --> 00:38:06,680
That’s how you
unroll happiness, isn’t it?
966
00:38:08,620 --> 00:38:10,990
That’s a rock star
of a bake.
967
00:38:11,090 --> 00:38:12,460
Thank you.
968
00:38:14,890 --> 00:38:17,730
{\an8}Margaret, I love
how your French toasts
969
00:38:17,830 --> 00:38:20,200
{\an8} are more of a
family presentation,
970
00:38:20,300 --> 00:38:22,170
{\an8} where everybody
can dig into it.
971
00:38:25,140 --> 00:38:26,640
For me, it is a bit
on the dry side.
972
00:38:26,740 --> 00:38:28,240
- Okay.
- What’s next?
973
00:38:28,340 --> 00:38:29,610
Sausage time.
974
00:38:29,710 --> 00:38:31,080
Yeah, there’s a
commitment here
975
00:38:31,180 --> 00:38:33,650
that I appreciate.
976
00:38:33,740 --> 00:38:37,310
Very buttery,
and it’s a moist sausage.
977
00:38:37,420 --> 00:38:38,890
I think the quality
of your lamination
978
00:38:38,980 --> 00:38:40,980
is excellent here.
Crispy all around.
979
00:38:41,090 --> 00:38:42,430
Ah, thank you.
980
00:38:42,520 --> 00:38:44,390
And now the apple.
981
00:38:45,660 --> 00:38:47,860
That apple
is cooked perfectly.
982
00:38:47,960 --> 00:38:50,430
Mm, this is actually
something my family
983
00:38:50,530 --> 00:38:51,770
used to make a
lot growing up,
984
00:38:51,860 --> 00:38:52,790
and it’s just
bringing back
985
00:38:52,900 --> 00:38:55,100
such great memories
right now.
986
00:38:57,130 --> 00:39:00,070
{\an8}Ryan, I love how it
looks a bit like comfort food
987
00:39:00,170 --> 00:39:02,540
with a touch of
sophistication.
988
00:39:02,640 --> 00:39:04,580
There’s so
much to see.
989
00:39:04,680 --> 00:39:06,520
I’m starting with
that fried chicken sandwich.
990
00:39:06,610 --> 00:39:08,410
- Okay.
- Ha-ha.
991
00:39:10,180 --> 00:39:12,620
I love that balance
of sweetness from the maple.
992
00:39:12,720 --> 00:39:15,720
That little kick of spice
from the sriracha.
993
00:39:15,820 --> 00:39:18,590
Oh, mm.
Oh, that’s a really lovely,
994
00:39:18,690 --> 00:39:20,560
well-baked maple
glaze donut.
995
00:39:20,660 --> 00:39:23,530
All right, so let’s
try this morning bun.
996
00:39:23,630 --> 00:39:25,130
Yeah, and look
at that bake, mm!
997
00:39:25,230 --> 00:39:26,430
And I love the way
the raspberries
998
00:39:26,530 --> 00:39:27,970
play into the maple.
999
00:39:28,070 --> 00:39:29,970
Lavender
blueberry lemon scone.
1000
00:39:30,070 --> 00:39:32,470
And that’s to an
homage to your wife?
1001
00:39:32,570 --> 00:39:34,570
Yes, these are
my wife’s favourite.
1002
00:39:34,670 --> 00:39:37,640
I think you put a
little dust of semolina
1003
00:39:37,740 --> 00:39:39,040
or something
on the bottom?
1004
00:39:39,140 --> 00:39:40,310
- Uh, no.
- No?
1005
00:39:40,410 --> 00:39:41,810
There is this
nice texture.
1006
00:39:41,910 --> 00:39:44,210
You’re probably tasting
the gluten-free flour.
1007
00:39:44,320 --> 00:39:45,760
So...
1008
00:39:45,850 --> 00:39:48,490
You’ve done well because
you could have fooled me.
1009
00:39:48,590 --> 00:39:49,930
So, great job for that.
1010
00:39:50,020 --> 00:39:51,660
Phew!
1011
00:39:51,760 --> 00:39:54,630
I make a lot of scones,
and I eat a lot of scones.
1012
00:39:54,730 --> 00:39:56,830
- This is a good scone.
- Thank you.
1013
00:39:59,600 --> 00:40:03,240
{\an8}Zoë, this is such
an elegant presentation.
1014
00:40:03,330 --> 00:40:05,270
Look at your
laminated pastry.
1015
00:40:05,370 --> 00:40:06,970
You have so
many layers.
1016
00:40:07,070 --> 00:40:08,810
Excellent quality work.
1017
00:40:08,910 --> 00:40:11,510
This is so
unique using plantain.
1018
00:40:11,610 --> 00:40:14,610
It has this sweet, meaty,
vegetable texture
1019
00:40:14,710 --> 00:40:16,350
that goes so
well together.
1020
00:40:16,450 --> 00:40:18,590
- It’s a nice job here.
- Thank you.
1021
00:40:18,680 --> 00:40:20,320
- Cornbread muffin?
- Absolutely.
1022
00:40:20,420 --> 00:40:23,920
Cornbread are so risky.
Often, it’s too dry.
1023
00:40:24,020 --> 00:40:28,360
- Yours have nice complexity.
- Thank you.
1024
00:40:28,460 --> 00:40:30,100
And now
for the éclair.
1025
00:40:30,190 --> 00:40:31,560
Great baking.
1026
00:40:31,660 --> 00:40:33,860
You get that typical
break at the base of
1027
00:40:33,960 --> 00:40:36,000
a choux paste,
that’s so beautiful.
1028
00:40:37,740 --> 00:40:39,140
It’s a beautifully
made choux
1029
00:40:39,240 --> 00:40:42,580
and an absolutely
delicious filling.
1030
00:40:42,670 --> 00:40:45,740
- I’m in heaven.
- Woo!
1031
00:40:45,840 --> 00:40:47,380
Good.
1032
00:40:51,250 --> 00:40:52,650
Well, after
that Showstopper,
1033
00:40:52,750 --> 00:40:54,520
what are you two
going to do?
1034
00:40:54,620 --> 00:40:55,960
Well, first we’re
gonna take a break
1035
00:40:56,050 --> 00:40:57,390
to digest everything.
1036
00:40:57,490 --> 00:40:58,520
- Yeah.
- Yeah.
1037
00:40:58,620 --> 00:41:01,160
That was an incredible
day of baking today.
1038
00:41:01,260 --> 00:41:02,360
How do you
even figure out
1039
00:41:02,460 --> 00:41:04,030
who’s in the running
for Star Baker?
1040
00:41:04,130 --> 00:41:06,200
Three bakers nailed
their three bakes:
1041
00:41:06,300 --> 00:41:08,470
Zoë, Dominic,
and Ryan.
1042
00:41:08,570 --> 00:41:10,640
With Zoë, she took
a lot of risk this week
1043
00:41:10,730 --> 00:41:12,030
and I think
they paid off.
1044
00:41:12,140 --> 00:41:13,740
And Dominic,
he did an amazing
1045
00:41:13,840 --> 00:41:17,580
sugar shack display.
All bakes were fantastic.
1046
00:41:17,680 --> 00:41:20,250
And this
donut from Ryan,
1047
00:41:20,340 --> 00:41:23,010
it just puts him in the
conversation for Star Baker.
1048
00:41:23,110 --> 00:41:25,310
What about who’s
leaving this week?
1049
00:41:25,420 --> 00:41:28,190
We have to talk
about Kavi and Jennifer.
1050
00:41:28,290 --> 00:41:30,560
Kavi always brings
so many flavours,
1051
00:41:30,650 --> 00:41:33,250
but he had a lot of
struggles in the Technical,
1052
00:41:33,360 --> 00:41:35,100
and today with
two of his bakes.
1053
00:41:35,190 --> 00:41:38,260
Jennifer always brings
so much creativity and skill,
1054
00:41:38,360 --> 00:41:40,460
but she struggled with some
of the techniques
1055
00:41:40,560 --> 00:41:41,590
in her bake today.
1056
00:41:41,700 --> 00:41:44,200
Like I said,
what are you gonna do?
1057
00:41:44,300 --> 00:41:45,770
So much
to consider.
1058
00:41:51,780 --> 00:41:55,020
Bakers, this week
you made Canada proud.
1059
00:41:55,110 --> 00:41:57,410
And one person not
only honoured Maple,
1060
00:41:57,520 --> 00:42:00,060
but gave us gold.
1061
00:42:00,150 --> 00:42:02,720
This week’s
Star Baker is...
1062
00:42:08,530 --> 00:42:10,930
Dominic,
congratulations.
1063
00:42:11,030 --> 00:42:12,730
Woohoo! Again!
1064
00:42:12,830 --> 00:42:14,830
Wow!
1065
00:42:18,170 --> 00:42:19,410
And now
the hard part.
1066
00:42:19,500 --> 00:42:23,070
One baker will be
leaving us today.
1067
00:42:23,170 --> 00:42:26,210
The person
going home is...
1068
00:42:31,050 --> 00:42:34,750
Kavi.
We’re gonna miss you.
1069
00:42:34,850 --> 00:42:36,420
Thanks, guys,
it was a lot of fun.
1070
00:42:36,520 --> 00:42:37,990
We’re gonna
miss you like mad.
1071
00:42:38,090 --> 00:42:41,360
I think the thing that
I will remember the most
1072
00:42:41,460 --> 00:42:43,800
is the friendships I made.
1073
00:42:43,890 --> 00:42:45,690
And I think the only thing
I regret is that I won’t
1074
00:42:45,800 --> 00:42:49,070
be able to continue
to grow with them.
1075
00:42:49,170 --> 00:42:50,640
You’re not getting
rid of us like that.
1076
00:42:50,730 --> 00:42:52,600
Nice try.
1077
00:42:52,700 --> 00:42:54,940
I’m really missing
my daughter.
1078
00:42:55,040 --> 00:42:57,940
So I’m really looking
forward to seeing her again.
1079
00:42:58,040 --> 00:43:00,040
Thanks, I’m so gonna
miss you guys too.
1080
00:43:00,140 --> 00:43:01,980
Give me something that
Star power over here, eh?
1081
00:43:02,080 --> 00:43:03,150
Wow.
1082
00:43:03,250 --> 00:43:04,280
What just happened?
1083
00:43:04,380 --> 00:43:05,820
I feel like I’m
walking on clouds.
1084
00:43:05,920 --> 00:43:07,290
I don’t even feel
the ground anymore.
1085
00:43:07,380 --> 00:43:08,680
Yeah, yeah,
it is crazy.
1086
00:43:08,790 --> 00:43:10,730
The Québecer
getting Star Baker
1087
00:43:10,820 --> 00:43:13,360
on Maple Week,
it’s perfection.
1088
00:43:16,930 --> 00:43:18,570
- Next time...
- Whoo!
1089
00:43:18,660 --> 00:43:19,960
...more is more...
1090
00:43:20,060 --> 00:43:21,300
So much chocolate!
1091
00:43:21,400 --> 00:43:22,530
There’s
chocolate in my shoe!
1092
00:43:22,630 --> 00:43:24,500
...for the first ever
Indulgence Week.
1093
00:43:24,600 --> 00:43:26,040
Get ready
for a spectacle.
1094
00:43:26,140 --> 00:43:27,310
It’s gonna be like...
1095
00:43:27,400 --> 00:43:29,170
Who will
indulge the judges?
1096
00:43:29,270 --> 00:43:30,300
That’s bang-on.
1097
00:43:30,410 --> 00:43:31,650
A perfect
indulgence here.
1098
00:43:31,740 --> 00:43:33,940
And who will wrap up
their time in the tent?
1099
00:43:34,040 --> 00:43:35,140
Oh my god,
oh my god!
1100
00:43:35,250 --> 00:43:36,490
Ho-ly!
1101
00:43:36,580 --> 00:43:38,350
It’s a little over
the top, but I love it.