1
00:00:01,070 --> 00:00:04,110
ANN: Tap. Tap. Tap.

2
00:00:04,200 --> 00:00:06,170
ALAN: Ann?
Whatcha doing?

3
00:00:06,270 --> 00:00:07,400
ANN: 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
ALAN: That’s not gonna work.
Tap shoes.

6
00:00:11,980 --> 00:00:14,150
♪

7
00:00:14,250 --> 00:00:16,150
KYLA: Alan, that doesn’t
make sense.

8
00:00:16,250 --> 00:00:18,490
This is how you tap.

9
00:00:18,590 --> 00:00:21,330
♪

10
00:00:21,420 --> 00:00:23,120
KYLA: There’s no beeping.

11
00:00:23,220 --> 00:00:25,120
BRUNO: Guys, please,
you’re all wrong.

12
00:00:25,230 --> 00:00:27,400
The only way to tap
is to squeeze.

13
00:00:29,900 --> 00:00:31,300
♪

14
00:00:31,400 --> 00:00:33,300
BRUNO: Give me a
few more hours.

15
00:00:33,400 --> 00:00:35,300
ANN: Is this even
a maple tree?

16
00:00:35,400 --> 00:00:38,670
ALAN: Ann, I think I know
what a maple tree looks like.

17
00:00:38,770 --> 00:00:40,210
<i>ALAN: Last time...</i>

18
00:00:40,310 --> 00:00:40,910
JENNIFER: There’s a
rollercoaster arriving.

19
00:00:41,010 --> 00:00:42,410
ALAN: Yeah?
ZOË: Wee!

20
00:00:42,510 --> 00:00:43,910
<i>ALAN: ...the tent
got festive...</i>

21
00:00:44,010 --> 00:00:45,310
ZOË: [laughing]
I’m so excited.

22
00:00:45,410 --> 00:00:46,480
<i>ALAN: ...for Carnival Week.</i>

23
00:00:46,580 --> 00:00:47,710
JO: We’re going showgirl.

24
00:00:47,810 --> 00:00:49,110
<i>ALAN: And Dominic dazzled...</i>

25
00:00:49,220 --> 00:00:51,590
KYLA: Absolutely stunning.

26
00:00:51,680 --> 00:00:53,880
<i> ALAN: ...earning him
his first Star Baker.</i>

27
00:00:53,990 --> 00:00:55,360
DOMINIC: What?

28
00:00:55,460 --> 00:00:56,490
<i>ALAN: Some...
</i>MARGARET: Ah!

29
00:00:56,590 --> 00:00:57,760
<i>ALAN: ...had a rocky ride...</i>

30
00:00:57,860 --> 00:01:00,300
TAMARA: [gasps]
I dropped the mask.

31
00:01:00,390 --> 00:01:02,660
<i>ALAN: ...and Tamara
had to say goodbye.</i>

32
00:01:02,760 --> 00:01:04,230
JO: What are we gonna
do for fun now?

33
00:01:04,330 --> 00:01:05,670
TAMARA: [laughs]

34
00:01:05,770 --> 00:01:07,410
<i> ALAN: Now...
</i>RYAN: Let’s go!

35
00:01:07,500 --> 00:01:09,100
<i>ALAN: ...our most
Canadian week yet.</i>

36
00:01:09,200 --> 00:01:10,500
JENNIFER: It’s Maple Week!

37
00:01:10,600 --> 00:01:12,100
DOMINIC: We’re coming back
home and it feels nice.

38
00:01:12,210 --> 00:01:14,610
<i>ALAN: The bakers will slip
into a sappy Signature...</i>

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00:01:14,710 --> 00:01:15,510
RYAN: I don’t know
why it’s tricky,

40
00:01:15,610 --> 00:01:16,950
I just know it’s
gonna be tricky.

41
00:01:17,040 --> 00:01:18,840
<i> ALAN: ...get into the
thick of the Technical...</i>

42
00:01:18,950 --> 00:01:20,080
DOMINIC: [sighs]

43
00:01:20,180 --> 00:01:22,280
JO: No amount of push-ups
could prepare me for this.

44
00:01:22,380 --> 00:01:23,620
<i>ALAN: ...then
pour it all...</i>

45
00:01:23,720 --> 00:01:25,120
ZOË: This is the
hardest freaking part.

46
00:01:25,220 --> 00:01:27,690
<i>ALAN: ...into a maple
-soaked Showstopper.</i>

47
00:01:27,790 --> 00:01:29,760
DOMINIC: I’ve lost count of
all the doughs I have

48
00:01:29,860 --> 00:01:32,660
going on, on here and there,
over there, here.

49
00:01:32,760 --> 00:01:37,700
♪

50
00:01:37,800 --> 00:01:42,670
♪

51
00:01:42,770 --> 00:01:47,440
♪

52
00:01:47,540 --> 00:01:50,180
♪

53
00:01:50,280 --> 00:01:52,280
SFX: [sparkling]

54
00:01:52,380 --> 00:01:57,390
♪

55
00:01:57,480 --> 00:01:59,920
ZOË: Good morning.
[laughing]

56
00:02:00,020 --> 00:02:01,660
DOMINIC: So, I was
Star Baker last week,

57
00:02:01,750 --> 00:02:03,690
so that comes with
some pressure,

58
00:02:03,790 --> 00:02:05,190
but that’s nothing compared
to the fact that

59
00:02:05,290 --> 00:02:07,760
I’m from Quebec and
it’s Maple Week.

60
00:02:07,860 --> 00:02:10,700
KAVI: I’m still here.
I’m grateful and...

61
00:02:10,800 --> 00:02:13,370
a little anxious.
[laughing]

62
00:02:13,470 --> 00:02:15,970
Because I feel like it’s
just gonna get harder.

63
00:02:16,070 --> 00:02:18,010
ZOË: I really wanted to be
Star Baker last week,

64
00:02:18,100 --> 00:02:19,900
but you know what?
This might be my week.

65
00:02:20,010 --> 00:02:21,350
It’s gonna be a tricky one.

66
00:02:21,440 --> 00:02:24,980
But let go and
let God. [laughs]

67
00:02:25,080 --> 00:02:26,880
ALAN: 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.

69
00:02:30,250 --> 00:02:31,550
ANN: Today’s
Signature Challenge

70
00:02:31,650 --> 00:02:33,220
comes all the
way from Quebec,

71
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
ALAN: That’s because it was
invented during the

74
00:02:38,790 --> 00:02:40,490
Great Depression when
people had to manage

75
00:02:40,590 --> 00:02:42,090
with limited ingredients.

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00:02:42,200 --> 00:02:44,100
In its simplest form,
it’s a cake-y batter

77
00:02:44,200 --> 00:02:45,870
that’s cooked in a pool
of maple sauce.

78
00:02:45,970 --> 00:02:48,410
ANN: 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

80
00:02:51,270 --> 00:02:52,840
and add your own
unique flair

81
00:02:52,940 --> 00:02:55,280
with maple playing
a big part.

82
00:02:55,380 --> 00:02:56,950
ALAN: Bakers, you have
two hours to make

83
00:02:57,040 --> 00:02:58,480
eight identical puddings.

84
00:02:58,580 --> 00:03:00,080
ALAN: On your marks!
ANN: Get set!

85
00:03:00,180 --> 00:03:01,780
ALAN and ANN: Bake!

86
00:03:01,880 --> 00:03:05,750
♪

87
00:03:05,850 --> 00:03:07,620
ZOË: It’s Maple Week, baby!

88
00:03:07,720 --> 00:03:10,260
I’m excited,
I love maple syrup.

89
00:03:10,360 --> 00:03:11,900
I love it on pancakes.
I love it in my coffee.

90
00:03:11,990 --> 00:03:13,290
JO: I have four children.

91
00:03:13,390 --> 00:03:15,090
We go through gallons
of maple syrup

92
00:03:15,200 --> 00:03:16,770
every weekend for
breakfast, where I’m

93
00:03:16,860 --> 00:03:19,100
on maple syrup watch,
like, "That’s enough!"

94
00:03:19,200 --> 00:03:20,300
KAVI: [laughing]

95
00:03:20,400 --> 00:03:24,240
BRUNO: Maple is so entrenched
in Canadian culinary,

96
00:03:24,340 --> 00:03:27,580
so I’m expecting the bakers
to be daring, creative,

97
00:03:27,670 --> 00:03:30,370
to push the boundaries of
what you can do with maple.

98
00:03:30,480 --> 00:03:32,180
JENNIFER: I added a
little bit of tequila.

99
00:03:32,280 --> 00:03:34,080
Oh, this is
the good stuff.

100
00:03:34,180 --> 00:03:37,280
KYLA: Pudding chômeur is a
classic Québécois dessert.

101
00:03:37,380 --> 00:03:38,720
RYAN: Safe.

102
00:03:38,820 --> 00:03:41,120
KYLA: The bakers can’t play
it safe with this challenge.

103
00:03:41,220 --> 00:03:43,660
We want the bakers to
bring us colour,

104
00:03:43,760 --> 00:03:46,230
bring us flavours,
incorporate toppings

105
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
DOMINIC: 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
<i>ANN: Dominic will celebrate
his homecoming with a</i>

111
00:04:00,710 --> 00:04:04,350
<i>raspberry chômeur soaked
with miso maple cream.</i>

112
00:04:04,440 --> 00:04:07,040
Is miso a very traditional
recipe from the family

113
00:04:07,150 --> 00:04:09,150
or is that a Dominic
spin on things?

114
00:04:09,250 --> 00:04:10,950
DOMINIC: No, I think it
would be frowned upon.

115
00:04:11,050 --> 00:04:12,080
ANN: [laughs]

116
00:04:12,190 --> 00:04:13,990
<i>ANN: Maple is the star...</i>

117
00:04:14,090 --> 00:04:15,490
RYAN: Sticky, sticky.

118
00:04:15,590 --> 00:04:17,930
<i>ANN: ...made brighter by
bold flavour pairings.</i>

119
00:04:18,020 --> 00:04:21,660
MARGARET: I am making
cranberry mini-bundt cakes.

120
00:04:21,760 --> 00:04:24,830
JENNIFER: I’ll be making
a margarita chômeur today.

121
00:04:24,930 --> 00:04:27,800
Ooh, I can smell
the tequila.

122
00:04:27,900 --> 00:04:29,000
Heh-heh-heh.

123
00:04:29,100 --> 00:04:32,200
ZOË: I’m making a
spicy chômeur. Whoops.

124
00:04:32,310 --> 00:04:35,280
So I’m starting right now
with my cake batter.

125
00:04:35,380 --> 00:04:37,520
<i> ANN: The heart of
pudding chômeur is the</i>

126
00:04:37,610 --> 00:04:39,610
<i>dense, moist cake.</i>

127
00:04:39,710 --> 00:04:42,510
MARGARET: I’m using maple
sugar to amp the maple up.

128
00:04:42,620 --> 00:04:44,260
It should give it
a good zip.

129
00:04:44,350 --> 00:04:47,520
KAVI: My cake batter
is espresso flavoured.

130
00:04:47,620 --> 00:04:48,990
I think it’s delicious,

131
00:04:49,090 --> 00:04:51,530
even though I don’t
actually drink coffee.

132
00:04:51,620 --> 00:04:54,620
<i>ALAN: Kavi will layer up his
latte chômeur with a</i>

133
00:04:54,730 --> 00:04:57,800
<i>maple whip and a maple
espresso caramel.</i>

134
00:04:57,900 --> 00:04:59,800
KAVI: My wife, she’s very
particular about her coffee.

135
00:04:59,900 --> 00:05:02,040
She’s like, "I am going
to give you the

136
00:05:02,140 --> 00:05:03,410
right espresso beans
for this."

137
00:05:03,500 --> 00:05:05,700
BRUNO: Does it make an extra
layer of pressure on you?

138
00:05:05,810 --> 00:05:07,510
KAVI: I think there’s a
lot of layers of pressure.

139
00:05:07,610 --> 00:05:09,510
It’s hard to keep track of
how many layers there are.

140
00:05:09,610 --> 00:05:10,710
[laughing]

141
00:05:10,810 --> 00:05:13,910
ZOË: Okay, so I need
more maple.

142
00:05:14,010 --> 00:05:15,850
Mm-mm.

143
00:05:15,950 --> 00:05:18,590
<i> ALAN: The bakers must also
get working on their sauce...</i>

144
00:05:18,690 --> 00:05:20,160
JO: That’s what we’re
gonna cook the pudding in.

145
00:05:20,250 --> 00:05:22,720
<i>ALAN: ...that will seep into
the chômeur while it bakes.</i>

146
00:05:22,820 --> 00:05:24,190
DOMINIC: It’s cake
magic today.

147
00:05:24,290 --> 00:05:26,560
JO: I’m gonna add a
lot of rum to this.

148
00:05:26,660 --> 00:05:27,760
Whoo.

149
00:05:27,860 --> 00:05:29,230
ZOË: I came out of the
womb wanting jerk chicken,

150
00:05:29,330 --> 00:05:31,370
so I love hot
on everything.

151
00:05:31,460 --> 00:05:33,200
So, I’m gonna put
some gochujang

152
00:05:33,300 --> 00:05:35,070
in my caramel sauce.

153
00:05:35,170 --> 00:05:37,210
Agh! There goes my spoon.

154
00:05:37,300 --> 00:05:40,470
<i>ANN: Zoë will turn up the
heat with gochujang</i>

155
00:05:40,570 --> 00:05:44,070
<i>maple caramel enrobing
her sesame chômeur.</i>

156
00:05:44,180 --> 00:05:45,150
ZOË: There we go.

157
00:05:45,240 --> 00:05:46,910
Make sure they’re
all the same.

158
00:05:47,010 --> 00:05:49,580
I can definitely smell
the chilies. Hooh!

159
00:05:49,680 --> 00:05:52,120
DOMINIC: Pouring hot sauce
over a cake before

160
00:05:52,220 --> 00:05:54,020
going into the
oven sounds wrong,

161
00:05:54,120 --> 00:05:56,620
but that’s the secret
to pudding chômeur.

162
00:05:56,720 --> 00:05:57,890
MARGARET: It goes through
the batter and makes its

163
00:05:57,990 --> 00:06:00,560
own sauce at the bottom,
self-saucing.

164
00:06:00,660 --> 00:06:02,030
RYAN: That’s good.
That’s good.

165
00:06:02,130 --> 00:06:03,430
Pouring my sauce
over the batter and

166
00:06:03,530 --> 00:06:04,700
we’re going in the
oven right now.

167
00:06:04,800 --> 00:06:05,970
JENNIFER: Please bake well.

168
00:06:06,070 --> 00:06:08,470
ZOË: Okay, good night.
Okay, now...

169
00:06:08,570 --> 00:06:10,570
MARGARET: I gotta
start my ice cream.

170
00:06:10,670 --> 00:06:12,110
<i>ANN: If chômeur
wasn’t enough,</i>

171
00:06:12,210 --> 00:06:14,580
<i>one baker is pulling
out all the stops...</i>

172
00:06:14,670 --> 00:06:16,140
MARGARET: I’m gonna be
making some cranberry ripple

173
00:06:16,240 --> 00:06:17,780
ice cream
to go with it.

174
00:06:17,880 --> 00:06:19,280
<i> ANN: ...and
she’s not alone.</i>

175
00:06:19,380 --> 00:06:20,620
RYAN: Ice cream’s going,
eh, Margaret?

176
00:06:20,710 --> 00:06:22,750
MARGARET: Yeah, it’s going.
Yours getting in there too?

177
00:06:22,850 --> 00:06:23,820
RYAN: Right now, yeah.

178
00:06:23,920 --> 00:06:25,420
I’ve made my ice cream
multiple times.

179
00:06:25,520 --> 00:06:27,760
I feel okay about everything
until I get in here

180
00:06:27,850 --> 00:06:29,190
and then I’m like...

181
00:06:29,290 --> 00:06:32,560
sweating,
so fingers crossed.

182
00:06:32,660 --> 00:06:35,100
<i>ALAN: Ryan’s vanilla ice
cream will top his</i>

183
00:06:35,190 --> 00:06:37,130
<i>butter pecan maple chômeur</i>

184
00:06:37,230 --> 00:06:39,000
<i>nestled in cherry mousse.</i>

185
00:06:39,100 --> 00:06:40,600
KYLA: Oh, and you’re
adding a layer of mousse.

186
00:06:40,700 --> 00:06:42,440
RYAN: Yes, yeah.
KYLA: Okay, wow.

187
00:06:42,540 --> 00:06:44,140
BRUNO: So quite
complex technique.

188
00:06:44,240 --> 00:06:45,910
-Yeah, I mean...
-Ice cream, mousse.

189
00:06:46,010 --> 00:06:48,450
RYAN: I’m a sucker
for pain so, yeah.

190
00:06:48,540 --> 00:06:49,780
DOMINIC: Ay, ay, ay.

191
00:06:49,880 --> 00:06:51,480
<i>ALAN: As they reimagine
the chômeur...</i>

192
00:06:51,580 --> 00:06:53,280
ZOË: This is gonna
be a weird one.

193
00:06:53,380 --> 00:06:57,180
<i>...the bakers are all adding
extra layers of flavour.</i>

194
00:06:57,280 --> 00:07:00,350
JO: I’m making a banana
custard, which is gorgeous.

195
00:07:00,450 --> 00:07:02,250
Look at that.
[laughing]

196
00:07:02,360 --> 00:07:03,460
My arm...

197
00:07:03,560 --> 00:07:05,530
My arm is dead.

198
00:07:05,630 --> 00:07:07,330
JENNIFER: Passionfruit
gelée is on.

199
00:07:07,430 --> 00:07:09,170
My mom loves passionfruit
so much that my dad

200
00:07:09,260 --> 00:07:11,360
asked a friend to find a
passionfruit plant

201
00:07:11,460 --> 00:07:13,130
to plant in our garden.

202
00:07:13,230 --> 00:07:15,430
Yeah, not here though,
in China.

203
00:07:15,540 --> 00:07:18,340
<i>ANN: Jennifer’s margarita
chômeur shakes things up</i>

204
00:07:18,440 --> 00:07:22,340
<i>with a passionfruit gelée
and a zesty lime curd.</i>

205
00:07:22,440 --> 00:07:25,210
JENNIFER: Oh my goodness,
I juiced so many limes.

206
00:07:25,310 --> 00:07:27,210
I can feel every single
cut in my finger.

207
00:07:29,780 --> 00:07:31,750
♪

208
00:07:31,850 --> 00:07:34,620
ALAN: [sighing]
Ann, it’s been an honour...

209
00:07:34,720 --> 00:07:35,850
and a privilege to
go through this

210
00:07:35,960 --> 00:07:37,400
baking show
journey with you.

211
00:07:37,490 --> 00:07:39,530
ANN: Oh jeez, Alan,
you’re so sappy.

212
00:07:39,630 --> 00:07:41,130
One hour, bakers?

213
00:07:41,230 --> 00:07:43,830
♪

214
00:07:43,930 --> 00:07:46,630
MARGARET: Ice cream
coming out, yeah.

215
00:07:46,730 --> 00:07:50,070
Okay, so that’s just
coarse pickling salt...

216
00:07:50,170 --> 00:07:53,940
and it just goes in here and
gets shaken around in here.

217
00:07:54,040 --> 00:07:55,380
I learned this from a
science experiment

218
00:07:55,480 --> 00:07:57,080
I used to do with my kids
when I was teaching,

219
00:07:57,180 --> 00:07:58,820
just adding salt to ice

220
00:07:58,910 --> 00:08:00,280
drops the freezing
temperature

221
00:08:00,380 --> 00:08:03,020
and it will chill my ice
cream way faster.

222
00:08:03,120 --> 00:08:05,860
<i>ALAN: Margaret’s cranberry
-maple chômeur will</i>

223
00:08:05,950 --> 00:08:09,290
<i> have a cool sidecar of
cranberry ripple ice cream.</i>

224
00:08:09,390 --> 00:08:10,760
BRUNO: Since you don’t
look too stressed,

225
00:08:10,860 --> 00:08:12,860
we’re gonna let you
finish everything.

226
00:08:12,960 --> 00:08:14,700
MARGARET: On the outside,
you know, I’m underwater-

227
00:08:14,790 --> 00:08:16,230
[laughing]
That thing.

228
00:08:16,330 --> 00:08:18,170
[timer beeping]
DOMINIC: Oh.

229
00:08:18,260 --> 00:08:20,060
They’re pretty much ready.

230
00:08:20,170 --> 00:08:21,840
RYAN: I’m hoping and
praying that my cake

231
00:08:21,930 --> 00:08:23,500
cools quick enough...

232
00:08:23,600 --> 00:08:25,100
or else it’ll melt
the mousse and

233
00:08:25,200 --> 00:08:26,900
I’ll have this one
big pile of slop.

234
00:08:27,010 --> 00:08:30,410
♪

235
00:08:30,510 --> 00:08:32,210
<i> ANN: As time
drips away...</i>

236
00:08:32,310 --> 00:08:34,750
KAVI: I’m making tuilles.
JENNIFER: Yay!

237
00:08:34,850 --> 00:08:36,650
<i>ANN: ...the bakers
dash to decor.</i>

238
00:08:36,750 --> 00:08:38,350
JENNIFER: Wow,
that is so pretty.

239
00:08:38,450 --> 00:08:40,420
Let’s hope
they bake well.

240
00:08:40,520 --> 00:08:42,160
JO: I’m working
on my Florentines.

241
00:08:42,260 --> 00:08:44,930
This is to give it a bit
of crunch for texture.

242
00:08:45,020 --> 00:08:47,760
<i>ANN: Jo’s maple rum chômeur
will float on</i>

243
00:08:47,860 --> 00:08:50,600
<i>banana crème légère clouds
and be topped with</i>

244
00:08:50,700 --> 00:08:52,500
<i>a crunchy peanut
florentine.</i>

245
00:08:52,600 --> 00:08:54,100
BRUNO: They’re going
to be very thin?

246
00:08:54,200 --> 00:08:55,940
JO: Yeah, hopefully.
[laughing]

247
00:08:56,040 --> 00:08:57,680
BRUNO: That can be a
big challenge, huh?

248
00:08:57,770 --> 00:08:59,640
JO: I haven’t had any
problems with it so far,

249
00:08:59,740 --> 00:09:01,580
so please don’t
jinx me, Bruno.

250
00:09:01,670 --> 00:09:02,740
[laughing]

251
00:09:02,840 --> 00:09:05,310
JENNIFER: Please work.

252
00:09:05,410 --> 00:09:06,650
DOMINIC: Okay.

253
00:09:06,750 --> 00:09:09,490
ZOË: I am candying some
Bird’s Eye chilis.

254
00:09:09,580 --> 00:09:10,920
So sticky.

255
00:09:11,020 --> 00:09:13,720
MARGARET: This is tanghulu,
and it’s just cranberries

256
00:09:13,820 --> 00:09:15,960
dipped in a hard
sugar coating.

257
00:09:16,060 --> 00:09:18,630
They’re like
adult lollipops.

258
00:09:18,720 --> 00:09:20,560
KAVI: Excellent.
ALAN: Yes, yes.

259
00:09:20,660 --> 00:09:21,660
KAVI: Good.

260
00:09:21,760 --> 00:09:23,600
It can’t just be rustic
in the tent, right?

261
00:09:23,700 --> 00:09:24,600
ALAN: Yeah, you gotta
pinkies up on everything.

262
00:09:24,700 --> 00:09:25,600
KAVI: It has to
be fancy, exactly.

263
00:09:25,700 --> 00:09:26,670
ALAN: Two pinkies up,
actually.

264
00:09:26,770 --> 00:09:27,570
KAVI: Both of them.

265
00:09:27,670 --> 00:09:28,740
ALAN: Yeah,
including my toes.

266
00:09:28,830 --> 00:09:30,330
You can’t see them,
but they’re up right now.

267
00:09:30,440 --> 00:09:34,610
JENNIFER: Oh, yo!
Please be dry.

268
00:09:34,710 --> 00:09:36,880
JO: I think
Bruno jinxed me.

269
00:09:36,980 --> 00:09:38,650
They spread too much.

270
00:09:38,740 --> 00:09:39,840
RYAN: Okay,
okay, okay, okay.

271
00:09:39,950 --> 00:09:42,120
I’m a stressed-out
bartender today.

272
00:09:44,120 --> 00:09:46,260
ANN: Bakers,
five minutes left.

273
00:09:46,350 --> 00:09:47,620
MARGARET: Ah, what time?

274
00:09:47,720 --> 00:09:50,720
Okay...
[sighing]

275
00:09:51,960 --> 00:09:53,430
Oh great.

276
00:09:53,530 --> 00:09:55,900
KAVI: Alright, here we go.
It is assembly time.

277
00:09:56,000 --> 00:09:57,370
RYAN: I think it’s
gonna be down to

278
00:09:57,460 --> 00:09:58,700
the last couple minutes.

279
00:09:58,800 --> 00:10:01,970
JENNIFER: Now I just need
to work as fast as I can.

280
00:10:02,070 --> 00:10:04,570
DOMINIC: [sighing]
Don’t want a dry pudding.

281
00:10:04,670 --> 00:10:05,700
ZOË: A little
pressed for time,

282
00:10:05,810 --> 00:10:07,050
but there’s nothing
I can do.

283
00:10:07,140 --> 00:10:08,710
RYAN: Let’s do it,
we’re getting dirty.

284
00:10:08,810 --> 00:10:11,880
No time for
cleanliness now.

285
00:10:11,980 --> 00:10:13,450
JO: Gotta be perfect.

286
00:10:13,550 --> 00:10:16,720
JENNIFER: My final layer that
hopefully I can slap on top.

287
00:10:16,820 --> 00:10:18,060
Uh, Ryan,
can you help me?

288
00:10:18,150 --> 00:10:19,150
RYAN: What do you need?

289
00:10:19,250 --> 00:10:21,590
ALAN: Bakers, you have
one minute left.

290
00:10:21,690 --> 00:10:25,230
RYAN: Oh boy, let’s go!
JENNIFER: [laughing]

291
00:10:25,320 --> 00:10:27,020
♪

292
00:10:27,130 --> 00:10:28,970
MARGARET: Ah!

293
00:10:29,060 --> 00:10:31,100
JO: Oh my god,
yummy.

294
00:10:31,200 --> 00:10:32,700
ZOË: There.

295
00:10:32,800 --> 00:10:34,040
JENNIFER: Thank you so much.

296
00:10:34,130 --> 00:10:36,200
ALAN and ANN:
Five! Four!

297
00:10:36,300 --> 00:10:39,440
Three! Two! One!

298
00:10:39,540 --> 00:10:40,840
ANN: You’re done, bakers!

299
00:10:40,940 --> 00:10:42,710
Hands off your
Signature bakes!

300
00:10:42,810 --> 00:10:44,850
Great work!

301
00:10:44,940 --> 00:10:47,880
RYAN: Down to the wire!
That was tight.

302
00:10:47,980 --> 00:10:50,350
♪

303
00:10:50,450 --> 00:10:52,450
{\an8}<i>ALAN: Bruno and Kyla
will now taste the</i>

304
00:10:52,550 --> 00:10:54,520
{\an8}<i>baker’s pudding
chômeurs.</i>

305
00:10:54,620 --> 00:10:56,920
{\an8}KYLA: Wow, Ryan.

306
00:10:57,020 --> 00:10:59,960
BRUNO: It sparkles,
it’s like party time,

307
00:11:00,060 --> 00:11:01,760
good vibe in the Soo.

308
00:11:01,860 --> 00:11:03,260
RYAN: Something a
steelworker would do, right?

309
00:11:03,360 --> 00:11:05,430
-Yeah, yeah, exactly.
-Exactly what I was thinking!

310
00:11:05,530 --> 00:11:07,570
[laughing]

311
00:11:09,500 --> 00:11:12,240
KYLA: The pecans,
the cherry mousse,

312
00:11:12,340 --> 00:11:15,710
everything is just coming
together with the maple...

313
00:11:15,810 --> 00:11:17,680
and to come up with
an ice cream that’s

314
00:11:17,780 --> 00:11:20,880
rich in flavour and
firmly set, nicely done.

315
00:11:20,980 --> 00:11:22,080
BRUNO: Yeah, delish.

316
00:11:22,180 --> 00:11:23,620
That mousse is like,
you could

317
00:11:23,720 --> 00:11:25,720
blow bubbles with it.
So light.

318
00:11:25,820 --> 00:11:27,460
{\an8}♪

319
00:11:27,550 --> 00:11:28,580
{\an8}DOMINIC: Hello.
KYLA: Hello.

320
00:11:28,690 --> 00:11:29,760
{\an8}ANN: Hello.

321
00:11:29,860 --> 00:11:32,460
BRUNO: Oh, this is such
an elevated presentation.

322
00:11:32,560 --> 00:11:33,800
KYLA: Is this how you
grew up eating it?

323
00:11:33,890 --> 00:11:35,760
[laughing]

324
00:11:36,830 --> 00:11:39,430
KYLA: Seeing those
raspberries inside,

325
00:11:39,530 --> 00:11:41,100
beautiful pop of colour.

326
00:11:42,400 --> 00:11:43,800
[laughing]

327
00:11:43,900 --> 00:11:45,440
It’s really good.

328
00:11:45,540 --> 00:11:47,510
Bringing that miso in,
I think that

329
00:11:47,610 --> 00:11:48,810
it’s something I wouldn’t
have thought to put

330
00:11:48,910 --> 00:11:51,450
with maple, and I think they
work really well together.

331
00:11:51,540 --> 00:11:53,580
ANN: This makes
"miso" happy.

332
00:11:53,680 --> 00:11:55,950
{\an8}[laughing]

333
00:11:56,050 --> 00:11:57,790
{\an8}KYLA: It looks like if we
opened up a magazine

334
00:11:57,880 --> 00:11:59,280
and there was
an editorial,

335
00:11:59,390 --> 00:12:02,130
Great Canadian
Fall Treats, this is it.

336
00:12:02,220 --> 00:12:03,920
Yeah, and some of them
you can see the layers

337
00:12:04,020 --> 00:12:05,290
a little bit clearer.

338
00:12:05,390 --> 00:12:07,160
Some of them are a
little more mushed down,

339
00:12:07,260 --> 00:12:09,160
but we get the
overall idea.

340
00:12:10,960 --> 00:12:14,030
BRUNO: There is strong
coffee flavour component.

341
00:12:14,130 --> 00:12:16,230
It’s just like
having a cappuccino.

342
00:12:16,340 --> 00:12:18,740
{\an8}KYLA: Like a maple latte.
Perfect fall treat.

343
00:12:18,840 --> 00:12:21,140
{\an8}♪

344
00:12:21,240 --> 00:12:23,240
{\an8}BRUNO: If I was dreaming
of pudding chômeurs,

345
00:12:23,340 --> 00:12:24,440
{\an8}it would look like that.

346
00:12:24,540 --> 00:12:26,140
JO: [laughing]
Thank you.

347
00:12:26,250 --> 00:12:27,550
BRUNO: It’s like
dripping a little.

348
00:12:27,650 --> 00:12:29,250
JO: [laughing]

349
00:12:30,880 --> 00:12:32,220
KYLA: The baking of
your chômeurs,

350
00:12:32,320 --> 00:12:34,320
I think, is really
on point here.

351
00:12:34,420 --> 00:12:36,020
BRUNO: The maple has
a beautiful sweetness.

352
00:12:36,120 --> 00:12:37,090
KYLA: Yeah.

353
00:12:37,190 --> 00:12:39,030
BRUNO: The banana cream
is soft, very light.

354
00:12:39,130 --> 00:12:40,770
Then you get a
little kick of rum.

355
00:12:40,860 --> 00:12:42,160
{\an8}JO: [laughing]

356
00:12:43,700 --> 00:12:45,740
{\an8} KYLA: Wow.
The cranberries,

357
00:12:45,830 --> 00:12:48,430
{\an8} I mean, the way that
they’re just standing up,

358
00:12:48,530 --> 00:12:51,130
just like an invitation in
to say, eat me!

359
00:12:51,240 --> 00:12:54,010
[laughing]

360
00:12:54,110 --> 00:12:57,350
The texture of this
is lip smacking.

361
00:12:57,440 --> 00:13:00,140
It just melts in your mouth
and your ice cream

362
00:13:00,250 --> 00:13:01,590
is really well made.

363
00:13:01,680 --> 00:13:04,550
BRUNO: And that amazing
contrast of the sweetness

364
00:13:04,650 --> 00:13:07,690
of the maple and the
pop of cranberries.

365
00:13:07,790 --> 00:13:08,690
[crunching]

366
00:13:08,790 --> 00:13:11,230
ANN: Ooh!
BRUNO: That’s so sour.

367
00:13:11,320 --> 00:13:12,790
ANN: Every hair
is curling on me.

368
00:13:12,890 --> 00:13:14,160
{\an8}[laughing]

369
00:13:14,260 --> 00:13:16,700
{\an8}♪

370
00:13:16,800 --> 00:13:19,040
{\an8}BRUNO: This is such a
bold statement on

371
00:13:19,130 --> 00:13:20,900
{\an8} how to make a
pudding chômeur.

372
00:13:21,000 --> 00:13:22,100
[laughing]

373
00:13:22,200 --> 00:13:24,240
KYLA: Like just
look at the colour.

374
00:13:24,340 --> 00:13:27,340
BRUNO: My god, that flavour,
that’s so unique,

375
00:13:27,440 --> 00:13:30,080
and I’m glad you
dare to do it.

376
00:13:30,180 --> 00:13:31,880
KYLA: The way you played
with the gochujang,

377
00:13:31,980 --> 00:13:33,350
it makes you keep
taking a bite.

378
00:13:33,450 --> 00:13:35,950
BRUNO: It’s very tasty,
it’s hot.

379
00:13:36,050 --> 00:13:39,750
But there is that smokiness
to it, that richness.

380
00:13:39,850 --> 00:13:42,990
And you haven’t lost
the effect of maple.

381
00:13:43,090 --> 00:13:44,190
For me it’s magical.

382
00:13:44,290 --> 00:13:45,890
{\an8}ZOË: Oh, thank you.

383
00:13:45,990 --> 00:13:47,390
{\an8}♪

384
00:13:47,490 --> 00:13:49,560
{\an8}KYLA: This is electric,
Jennifer. [laughing]

385
00:13:49,660 --> 00:13:52,630
It’s such a creative
interpretation.

386
00:13:52,730 --> 00:13:56,270
BRUNO: And it does
definitely evoke a margarita.

387
00:13:56,370 --> 00:13:57,740
JENNIFER: Thank you.

388
00:13:57,840 --> 00:13:59,940
ANN: One drink,
please, thank you.

389
00:14:02,510 --> 00:14:04,950
BRUNO: Oh, Jennifer.
ALL: [laughing]

390
00:14:05,040 --> 00:14:06,340
BRUNO: What have
you done here?

391
00:14:06,450 --> 00:14:07,380
[laughing]

392
00:14:07,480 --> 00:14:11,020
KYLA: Your lime
curd just pops.

393
00:14:11,120 --> 00:14:13,560
The maple brings
the sweetness,

394
00:14:13,650 --> 00:14:15,590
and then the passion fruit
just brings it together.

395
00:14:15,690 --> 00:14:16,590
Beautiful.

396
00:14:16,690 --> 00:14:18,190
JENNIFER: Perfect,
thank you so much.

397
00:14:18,290 --> 00:14:20,090
JENNIFER: I’m so happy,
oh my God!

398
00:14:20,190 --> 00:14:23,230
I was so worried.
I barely finished on time.

399
00:14:23,330 --> 00:14:24,800
I’m also grateful
for Ryan.

400
00:14:24,900 --> 00:14:26,140
It was like such
a roller coaster

401
00:14:26,230 --> 00:14:28,100
of emotions right now.

402
00:14:28,200 --> 00:14:30,940
RYAN: Maple Week so
far is pretty good, eh?

403
00:14:32,200 --> 00:14:33,600
[laughing]

404
00:14:38,540 --> 00:14:39,570
♪

405
00:14:39,680 --> 00:14:41,250
ALAN: Bakers, welcome to
your Maple Week

406
00:14:41,350 --> 00:14:42,420
Technical Challenge.

407
00:14:42,510 --> 00:14:45,050
Quite literally a
sticky situation.

408
00:14:45,150 --> 00:14:47,690
ANN: Judges, can you please
give our bakers some advice?

409
00:14:47,790 --> 00:14:49,630
KYLA: Don’t stir the pot.

410
00:14:49,720 --> 00:14:53,290
ANN: Mm, you’re right.
That’s our job! Ha-ha.

411
00:14:53,390 --> 00:14:55,160
ALAN: All right, Judges,
ta-ta for now.

412
00:14:55,260 --> 00:14:57,330
ANN: Today for your
Technical Challenge,

413
00:14:57,430 --> 00:15:01,300
you will be making
a maple mousse tart.

414
00:15:01,400 --> 00:15:04,240
Specifically, your tart
is a short crust pastry shell

415
00:15:04,340 --> 00:15:06,080
with two different
maple layers.

416
00:15:06,170 --> 00:15:07,470
ANN: A maple syrup fudge.

417
00:15:07,570 --> 00:15:09,610
The second,
a maple butter mousse.

418
00:15:09,710 --> 00:15:11,580
Basically, our most
Canadian bake yet.

419
00:15:11,680 --> 00:15:12,680
ALAN: Mm-hm.

420
00:15:12,780 --> 00:15:15,050
ANN: Bakers, you have
two hours and 15 minutes.

421
00:15:15,150 --> 00:15:16,420
ANN: On your marks!
ALAN: Get set!

422
00:15:16,520 --> 00:15:18,260
ALAN and ANN: Bake!

423
00:15:18,350 --> 00:15:22,320
♪

424
00:15:22,420 --> 00:15:24,190
ZOË: So many pages.

425
00:15:24,290 --> 00:15:28,060
RYAN: Technical is this
wicked maple mousse tart.

426
00:15:28,160 --> 00:15:29,600
JENNIFER: I understand all
those words separately,

427
00:15:29,700 --> 00:15:31,100
but not all together,
you know?

428
00:15:31,200 --> 00:15:33,500
♪

429
00:15:33,600 --> 00:15:36,200
KYLA: I’m so excited about
this challenge because

430
00:15:36,300 --> 00:15:39,340
it is layer upon layer of
maple deliciousness.

431
00:15:39,440 --> 00:15:41,840
BRUNO: Well, I cannot
wait to see what’s inside.

432
00:15:41,940 --> 00:15:44,710
KYLA: We start with
a walnut short crust,

433
00:15:44,810 --> 00:15:47,550
a raspberry jam to
break up the sweetness.

434
00:15:47,650 --> 00:15:50,720
On top is a maple mousse,
and in the middle

435
00:15:50,820 --> 00:15:53,620
is the best part,
it’s a maple fudge.

436
00:15:53,720 --> 00:15:54,990
BRUNO: So, you’re going
to have the bakers

437
00:15:55,090 --> 00:15:56,560
make fudge in the tent?

438
00:15:56,660 --> 00:15:58,460
There’s a high risk
of separating,

439
00:15:58,560 --> 00:16:00,230
crystallizing,
and seizing, ah?

440
00:16:00,330 --> 00:16:02,300
KYLA: Yep, and I know
because I have done

441
00:16:02,390 --> 00:16:04,290
all of those mistakes.

442
00:16:06,900 --> 00:16:10,200
BRUNO: I love how
smooth the mousse is,

443
00:16:10,300 --> 00:16:13,570
and how it contrasts the
buttery texture of the crust.

444
00:16:13,670 --> 00:16:15,310
KYLA: But tell the truth,
it’s all about that

445
00:16:15,410 --> 00:16:17,050
fudge in the centre,
isn’t it?

446
00:16:17,140 --> 00:16:19,410
BRUNO: It’s all
about the fudge.

447
00:16:19,510 --> 00:16:21,810
JO: Right now, I’m a
little overwhelmed.

448
00:16:21,910 --> 00:16:24,480
KAVI: It’s very complicated,
surprisingly.

449
00:16:25,880 --> 00:16:27,750
ZOË: I can’t even tell you
right now I’m so flustered.

450
00:16:27,850 --> 00:16:28,920
I know it has fudge,

451
00:16:29,020 --> 00:16:30,590
and so that’s what I’m
starting on right now.

452
00:16:30,690 --> 00:16:31,760
ANN: Have you
made fudge before?

453
00:16:31,860 --> 00:16:33,660
DOMINIC: No,
but I don’t know,

454
00:16:33,760 --> 00:16:34,930
I’m channeling
my grandma.

455
00:16:35,030 --> 00:16:36,430
ANN: So, your
grandma likes fudge?

456
00:16:36,530 --> 00:16:37,730
DOMINIC: No.
ANN: Ha!

457
00:16:37,830 --> 00:16:39,730
Then why are you
channeling your grandma?

458
00:16:39,830 --> 00:16:42,370
DOMINIC: It felt right.
ANN: [laughing]

459
00:16:42,470 --> 00:16:44,270
<i> ALAN: Fudge is
notoriously tricky.</i>

460
00:16:44,370 --> 00:16:45,270
RYAN: I don’t know
why it’s tricky,

461
00:16:45,370 --> 00:16:46,940
I just know it’s
gonna be tricky.

462
00:16:47,040 --> 00:16:49,010
<i>ALAN: It takes a long time...
</i> JO: [sighs]

463
00:16:49,110 --> 00:16:51,250
<i>ALAN: ...and temperature
control is key.</i>

464
00:16:51,340 --> 00:16:52,910
DOMINIC: We have to keep a
close eye on the fudge

465
00:16:53,010 --> 00:16:54,910
while making all the
other components.

466
00:16:55,010 --> 00:16:56,910
KAVI: Okay, I am
getting started on

467
00:16:57,020 --> 00:17:00,260
the short crust pastry.
All right, let’s do this.

468
00:17:00,350 --> 00:17:02,950
♪

469
00:17:03,060 --> 00:17:04,930
MARGARET: Coming together
beautifully here.

470
00:17:05,020 --> 00:17:06,890
Just keep my eye on
the fudge over there.

471
00:17:06,990 --> 00:17:08,530
ZOË: I’m watching you.

472
00:17:08,630 --> 00:17:10,670
You’re not falling
over on my watch.

473
00:17:10,760 --> 00:17:12,560
ANN: The bakers have to
keep their eyes on

474
00:17:12,660 --> 00:17:14,430
more than just
the fudge.

475
00:17:14,530 --> 00:17:15,970
KAVI: I’m doing the jam.

476
00:17:16,070 --> 00:17:18,410
DOMINIC: The walnuts
don’t take a lot of time.

477
00:17:18,500 --> 00:17:19,970
JENNIFER: I wish I had
four pairs of eyes.

478
00:17:20,070 --> 00:17:21,640
Oh,
two pairs of eyes.

479
00:17:21,740 --> 00:17:23,440
MARGARET: So many things
to watch at once.

480
00:17:23,540 --> 00:17:24,710
Woo!

481
00:17:24,810 --> 00:17:27,380
JENNIFER: How do I know
if my walnuts are good?

482
00:17:27,480 --> 00:17:30,320
KAVI: This will give us
a nice, hopefully shiny,

483
00:17:30,420 --> 00:17:33,920
jewel-like jam at the
bottom of our tart.

484
00:17:34,020 --> 00:17:35,390
ZOË: It’s good jam.

485
00:17:35,490 --> 00:17:37,960
MARGARET:
Next, short crust.

486
00:17:38,060 --> 00:17:40,130
♪

487
00:17:40,230 --> 00:17:41,970
<i>ANN: The tender crust
must be rolled out</i>

488
00:17:42,060 --> 00:17:43,330
<i>to quarter inch thick...</i>

489
00:17:43,430 --> 00:17:45,770
JENNIFER: However, I do not
know how thick that is so,

490
00:17:45,860 --> 00:17:48,100
good thing
we have a ruler.

491
00:17:48,200 --> 00:17:49,130
JO: It’s a bit crumbly.

492
00:17:49,230 --> 00:17:52,130
<i> ANN: ...and then
baked to perfection.</i>

493
00:17:52,240 --> 00:17:54,280
Golden brown. We’re looking
for golden brown here.

494
00:17:54,370 --> 00:17:57,140
KAVI: I’m starting
my mousse.

495
00:17:57,240 --> 00:18:00,110
I’m still waiting for the
fudge to get to temperature.

496
00:18:00,210 --> 00:18:02,280
It’s kind of unnerving
that it’s not there yet,

497
00:18:02,380 --> 00:18:04,450
but just have to accept it
and go with it.

498
00:18:04,550 --> 00:18:06,390
DOMINIC: I’m making
the maple mousse.

499
00:18:06,490 --> 00:18:08,290
♪

500
00:18:08,390 --> 00:18:10,390
Seems weird.

501
00:18:10,490 --> 00:18:13,690
JENNIFER: I feel like every
Technical is an arm work out.

502
00:18:13,790 --> 00:18:15,760
JO: This part I’m not
as worried about,

503
00:18:15,860 --> 00:18:18,000
but I want this to hurry up
and get to temperature

504
00:18:18,100 --> 00:18:19,900
because I’ve got
to cool it down.

505
00:18:20,000 --> 00:18:21,840
MARGARET: Oh my gosh.
[sighing]

506
00:18:21,930 --> 00:18:24,670
RYAN: Like, few more
degrees and we’re there.

507
00:18:24,770 --> 00:18:26,870
KAVI: Kyla said not
to stir the pot.

508
00:18:26,970 --> 00:18:28,770
There’s a little bit of
crystallization and I just

509
00:18:28,870 --> 00:18:31,740
want to fiddle with it,
but can’t touch the pot.

510
00:18:31,840 --> 00:18:33,480
RYAN: Just gonna listen.
Gonna listen,

511
00:18:33,580 --> 00:18:35,120
I’m a good listener.

512
00:18:35,210 --> 00:18:36,880
JO: It’s time,
thank goodness.

513
00:18:36,980 --> 00:18:38,920
I’m gonna pour
that in there.

514
00:18:39,020 --> 00:18:41,690
KAVI: Time to pour.
I think I may have burnt it.

515
00:18:41,790 --> 00:18:43,260
Yeah,
it looks like it.

516
00:18:43,360 --> 00:18:45,130
I think I’ve
ruined this too.

517
00:18:45,220 --> 00:18:48,390
♪

518
00:18:48,490 --> 00:18:51,560
[sighing] I’m burning
everything.

519
00:18:51,660 --> 00:18:55,100
♪

520
00:18:55,200 --> 00:18:57,370
ALAN: Bakers, you have
45 minutes left!

521
00:18:57,470 --> 00:18:58,910
DOMINIC:
[sighing] Okay.

522
00:18:59,000 --> 00:19:00,340
<i> ALAN: Once the
fudge has cooled...</i>

523
00:19:00,440 --> 00:19:01,810
JO: This smells good.

524
00:19:01,910 --> 00:19:04,610
<i>ALAN: ...the bakers have
to beat it, by hand...</i>

525
00:19:04,710 --> 00:19:05,880
DOMINIC: [sighs]

526
00:19:05,980 --> 00:19:07,350
<i>ALAN: ...until
it changes.</i>

527
00:19:07,450 --> 00:19:09,090
MARGARET: It’s supposed
to get lighter in colour.

528
00:19:09,180 --> 00:19:10,250
RYAN: I think I
burnt my fudge.

529
00:19:10,350 --> 00:19:11,990
It’s a little darker than
I think it should be so-

530
00:19:12,080 --> 00:19:13,420
But we’re at the point
in no return now,

531
00:19:13,520 --> 00:19:15,660
so I gotta roll with it.

532
00:19:15,750 --> 00:19:19,890
[bakers sighing]

533
00:19:19,990 --> 00:19:23,030
JO: No amount of push-ups
could prepare me for this.

534
00:19:23,130 --> 00:19:24,600
ZOË: I don’t know
about this.

535
00:19:24,700 --> 00:19:27,000
I don’t know if I should
start over or what.

536
00:19:27,100 --> 00:19:27,930
ALAN: First time
making fudge?

537
00:19:28,030 --> 00:19:28,900
RYAN: First time
making fudge,

538
00:19:29,000 --> 00:19:30,100
probably last time
making fudge.

539
00:19:30,200 --> 00:19:32,240
ALAN: [laughs]

540
00:19:32,340 --> 00:19:34,080
JO: This is where I
would call my husband.

541
00:19:34,170 --> 00:19:38,940
Florian, mon amour,
I have a job for you.

542
00:19:39,040 --> 00:19:41,480
ZOË: If the mixer can’t
do it, I can’t do it.

543
00:19:41,580 --> 00:19:44,920
JENNIFER: We whip it.
We whip it and we pray.

544
00:19:45,020 --> 00:19:46,990
[birds chirping]

545
00:19:47,090 --> 00:19:49,060
<i> ALAN: Twenty minutes ’til
you let your mousse loose...</i>

546
00:19:49,150 --> 00:19:50,720
<i>into my mouth.</i>

547
00:19:50,820 --> 00:19:52,720
DOMINIC: [laughs]
JO: Oh, god.

548
00:19:52,820 --> 00:19:55,760
I’m folding my whipped cream
into my pastry cream

549
00:19:55,860 --> 00:19:57,300
to make the mousse.

550
00:19:57,400 --> 00:20:00,240
DOMINIC: I’m trying to
keep it airy and mousse-y.

551
00:20:00,330 --> 00:20:02,570
KAVI: It’s just not smooth.

552
00:20:02,670 --> 00:20:04,240
♪

553
00:20:04,340 --> 00:20:05,610
[sighing]

554
00:20:05,700 --> 00:20:07,300
[timer beeping]
MARGARET: Eh!

555
00:20:07,410 --> 00:20:12,250
♪

556
00:20:12,340 --> 00:20:14,780
That looks perfect.

557
00:20:14,880 --> 00:20:17,720
But that’s the only thing
that looks perfect.

558
00:20:17,820 --> 00:20:20,060
JO: Okay, I’m gonna
take the pie crust out.

559
00:20:20,150 --> 00:20:22,220
♪

560
00:20:22,320 --> 00:20:23,420
Are you okay?

561
00:20:23,520 --> 00:20:25,560
JENNIFER: Yeah,
I just touched the hot pan.

562
00:20:25,660 --> 00:20:28,130
ANN: Bakers, you have
five minutes left!

563
00:20:28,230 --> 00:20:29,470
MARGARET: Oh my god.

564
00:20:29,560 --> 00:20:33,130
RYAN: Starting to assemble
in an unconventional way.

565
00:20:33,230 --> 00:20:34,630
ZOË: I don’t know.

566
00:20:34,730 --> 00:20:36,230
A diagram would
have been nice.

567
00:20:36,340 --> 00:20:38,540
KAVI: I don’t like this.

568
00:20:38,640 --> 00:20:40,780
JO: Decorating my
favourite part.

569
00:20:40,870 --> 00:20:42,670
Provided this
doesn’t all melt.

570
00:20:42,770 --> 00:20:44,840
RYAN: I have to be
fast and accurate.

571
00:20:44,940 --> 00:20:46,240
DOMINIC: I’m not too sure
about the decoration,

572
00:20:46,350 --> 00:20:48,650
so I’m just winging it.

573
00:20:48,750 --> 00:20:50,620
Oh! Should we dust
this in the middle,

574
00:20:50,720 --> 00:20:51,990
or should we dust
this all over?

575
00:20:52,080 --> 00:20:53,550
ALAN and ANN: Ten!
ZOË: Ah!

576
00:20:53,650 --> 00:20:56,150
ALAN and ANN:
Nine! Eight! Seven!

577
00:20:56,260 --> 00:20:58,130
Six! Five!

578
00:20:58,220 --> 00:20:59,790
Four! Three!

579
00:20:59,890 --> 00:21:01,590
Two! One!

580
00:21:01,690 --> 00:21:03,660
ANN: You’re done, bakers!
Hands off your tarts!

581
00:21:03,760 --> 00:21:06,430
ANN: Great job!
ALAN: Woo!

582
00:21:06,530 --> 00:21:09,330
ANN: Bakers, please bring
your maple mousse tarts up to

583
00:21:09,430 --> 00:21:12,670
the gingham altar and place
them behind your photos.

584
00:21:12,770 --> 00:21:14,670
<i>The judges are looking
for a golden tart</i>

585
00:21:14,770 --> 00:21:17,110
<i>with airy maple fudge,
smooth mousse,</i>

586
00:21:17,210 --> 00:21:19,310
<i> and firm-set
raspberry jam.</i>

587
00:21:19,410 --> 00:21:21,350
KYLA: Let’s taste your
maple mousse tarts.

588
00:21:21,450 --> 00:21:23,050
BRUNO: Our first baker?

589
00:21:23,150 --> 00:21:25,050
KYLA: A lot of raspberries,

590
00:21:25,150 --> 00:21:26,550
but they have a nice
shine on them.

591
00:21:26,650 --> 00:21:29,720
Oh, yes, and we have
nice distinct layers.

592
00:21:29,820 --> 00:21:32,290
The crust seems like
it’s baked through.

593
00:21:32,390 --> 00:21:34,130
BRUNO: The mousse
is very smooth.

594
00:21:34,230 --> 00:21:37,070
BRUNO: The texture of
the fudge is also smooth.

595
00:21:37,160 --> 00:21:38,800
It’s a very
pleasant flavour.

596
00:21:38,900 --> 00:21:40,030
Very nice.

597
00:21:40,130 --> 00:21:41,670
BRUNO: Moving to
our second baker.

598
00:21:41,770 --> 00:21:43,640
The bake looks
very nice.

599
00:21:45,140 --> 00:21:47,410
Mousse is perfect.
Very nice and light.

600
00:21:47,510 --> 00:21:50,480
KYLA: The fudge itself
has that burnt taste,

601
00:21:50,580 --> 00:21:52,380
and we can see the jam
could have also been set

602
00:21:52,480 --> 00:21:53,980
a little bit more.

603
00:21:54,080 --> 00:21:55,520
BRUNO: Moving to
our third baker.

604
00:21:55,610 --> 00:21:57,150
KYLA: Wow, it’s a
lovely looking crust.

605
00:21:57,250 --> 00:21:59,890
That mousse is just
a little bit soft.

606
00:21:59,990 --> 00:22:02,590
The raspberry jam
is oozing out.

607
00:22:02,690 --> 00:22:05,590
BRUNO: But the mousse
does have a nice flavour.

608
00:22:05,690 --> 00:22:08,190
KYLA: And the texture of the
fudge is quite nice here.

609
00:22:08,290 --> 00:22:10,530
BRUNO: Moving to
baker number four.

610
00:22:10,630 --> 00:22:13,330
KYLA: It does have a
very rushed look to it.

611
00:22:13,430 --> 00:22:15,900
We can see the raspberry
jam is oozing out,

612
00:22:16,000 --> 00:22:19,800
and the fudge itself is
quite thick and dense.

613
00:22:19,910 --> 00:22:21,550
BRUNO: Beautiful bake
on the crust,

614
00:22:21,640 --> 00:22:24,240
but unfortunately the fudge
tastes a bit burnt

615
00:22:24,340 --> 00:22:26,710
and the mousse
is very waxy.

616
00:22:26,810 --> 00:22:29,310
All right, moving to
baker number five.

617
00:22:29,410 --> 00:22:32,080
A very precise placement
of the raspberries.

618
00:22:32,180 --> 00:22:35,550
KYLA: Very distinct
layers here.

619
00:22:35,650 --> 00:22:37,450
BRUNO: Nicely
baked on the crust.

620
00:22:37,560 --> 00:22:40,600
The mousse is not as
aerated as we would like,

621
00:22:40,690 --> 00:22:42,230
but that fudge...

622
00:22:42,330 --> 00:22:44,000
is cooked properly.

623
00:22:44,100 --> 00:22:46,800
KYLA: And the raspberry
jam is on point.

624
00:22:46,900 --> 00:22:49,100
BRUNO: All right, moving
to baker number six.

625
00:22:49,200 --> 00:22:52,770
Beautiful piping.
Very well-defined lines.

626
00:22:52,870 --> 00:22:54,810
KYLA: Nice clean layers.

627
00:22:54,910 --> 00:22:56,150
BRUNO: Great flavour
on the mousse.

628
00:22:56,240 --> 00:22:57,580
Nice texture.

629
00:22:57,680 --> 00:22:59,650
Maybe the base is
rolled a bit too thick.

630
00:22:59,750 --> 00:23:02,590
KYLA: But lovely rich
flavour to the fudge.

631
00:23:02,680 --> 00:23:05,780
That jam just needed to be
cooked a little bit longer.

632
00:23:05,880 --> 00:23:07,880
BRUNO: And to
our final baker.

633
00:23:07,990 --> 00:23:10,730
Beautiful piping,
a lot of control here.

634
00:23:12,890 --> 00:23:14,490
KYLA: Looks like
everything is well set,

635
00:23:14,590 --> 00:23:16,390
but the pastry
is undercooked.

636
00:23:16,500 --> 00:23:18,770
The fudge is close.
Flavour’s there,

637
00:23:18,860 --> 00:23:22,230
but I think it just needs
to be a little lighter.

638
00:23:22,330 --> 00:23:24,430
<i> ANN: Kyla and Bruno
will now rank the tarts</i>

639
00:23:24,540 --> 00:23:26,580
<i>from bottom to top.</i>

640
00:23:26,670 --> 00:23:29,140
KYLA: In seventh place...

641
00:23:29,240 --> 00:23:31,180
♪

642
00:23:31,280 --> 00:23:32,580
Whose is this?

643
00:23:32,680 --> 00:23:34,680
Kavi, good crust.

644
00:23:34,780 --> 00:23:37,450
The other elements
needed some work.

645
00:23:37,550 --> 00:23:39,950
BRUNO: In sixth place...

646
00:23:40,050 --> 00:23:42,350
♪

647
00:23:42,450 --> 00:23:47,260
Ryan, good mousse but
the fudge was overcooked.

648
00:23:47,360 --> 00:23:49,530
<i>ALAN: Zoë is fifth,
Jo earns fourth,</i>

649
00:23:49,630 --> 00:23:51,170
<i>and Jennifer takes third.</i>

650
00:23:51,260 --> 00:23:53,330
BRUNO: In second place...

651
00:23:53,430 --> 00:23:56,770
♪

652
00:23:56,870 --> 00:23:59,810
Margaret,
good work.

653
00:23:59,910 --> 00:24:02,410
The mousse needed
a bit more body.

654
00:24:02,510 --> 00:24:04,710
KYLA: And in first place...

655
00:24:04,810 --> 00:24:07,050
-Dominic!
-[applauding]

656
00:24:07,150 --> 00:24:08,890
You sure like
raspberries.

657
00:24:08,980 --> 00:24:10,180
DOMINIC: I do.

658
00:24:10,280 --> 00:24:12,950
KYLA: Excellent work
on a tough challenge.

659
00:24:13,050 --> 00:24:15,090
BAKERS: [applauding]

660
00:24:15,190 --> 00:24:17,290
DOMINIC: I was very
shocked that it was me.

661
00:24:17,390 --> 00:24:19,790
It was difficult just because
there were many things

662
00:24:19,890 --> 00:24:21,160
happening at
the same time.

663
00:24:21,260 --> 00:24:22,730
But...

664
00:24:22,830 --> 00:24:25,300
yeah, things seem to
have gone alright.

665
00:24:25,400 --> 00:24:26,470
KAVI: Good job.

666
00:24:26,570 --> 00:24:29,240
It was a diabolical
Technical to have.

667
00:24:29,330 --> 00:24:32,370
All I can do is focus on
the bake that’s coming up.

668
00:24:32,470 --> 00:24:33,640
There’s no fudge
in that bake,

669
00:24:33,740 --> 00:24:35,840
so I’m hopeful that
it will go better.

670
00:24:41,510 --> 00:24:44,210
ANN: Wow, Maple Week
is bringing the drama.

671
00:24:44,320 --> 00:24:46,920
ALAN: Mm-hm, that
Technical was fudging hard.

672
00:24:47,020 --> 00:24:49,060
BRUNO: We need that
kind of Technical to really

673
00:24:49,150 --> 00:24:51,420
challenge the bakers to
really start to separate

674
00:24:51,520 --> 00:24:53,460
the great
from the good.

675
00:24:53,560 --> 00:24:54,490
ANN: Okay, well then,
does the Signature

676
00:24:54,590 --> 00:24:55,690
tell you anything?

677
00:24:55,790 --> 00:24:57,560
KYLA: Well, it told us
how amazing they are.

678
00:24:57,660 --> 00:25:00,500
Honestly, there was so
much flavour, wasn’t there?

679
00:25:00,600 --> 00:25:02,770
BRUNO: They all put their
own signature spin

680
00:25:02,870 --> 00:25:04,540
on the very
classic dessert.

681
00:25:04,640 --> 00:25:06,910
KYLA: Truth be told,
I really think that it puts us

682
00:25:07,010 --> 00:25:09,580
in a position where the
order of the Technical

683
00:25:09,670 --> 00:25:12,670
is really the order that
they’re coming into today.

684
00:25:12,780 --> 00:25:14,950
But I don’t think anyone
can hide behind that.

685
00:25:15,050 --> 00:25:17,290
Everyone needs to
bring it full on

686
00:25:17,380 --> 00:25:20,280
if they want to stay in
this competition.

687
00:25:20,390 --> 00:25:22,130
ALAN: Bakers, we’re closing
out Maple Week

688
00:25:22,220 --> 00:25:24,390
with your
Showstopper Challenge.

689
00:25:24,490 --> 00:25:27,090
ANN: The thing is, we can’t
really talk about maple

690
00:25:27,190 --> 00:25:29,460
without talking
about breakfast.

691
00:25:29,560 --> 00:25:31,930
ALAN: Yes, nothing quite
like adding liquid gold

692
00:25:32,030 --> 00:25:34,430
to your morning meal.
So to honour this tradition,

693
00:25:34,530 --> 00:25:36,930
you will make a
maple brunch platter.

694
00:25:37,040 --> 00:25:38,940
ANN: The judges would
like six servings of

695
00:25:39,040 --> 00:25:41,080
three different bakes.
ALAN: One laminated.

696
00:25:41,170 --> 00:25:42,440
ANN: Like a croissant
or a danish.

697
00:25:42,540 --> 00:25:43,440
ALAN: One quick bread.

698
00:25:43,540 --> 00:25:44,810
ANN: Like a scone
or a muffin.

699
00:25:44,910 --> 00:25:46,510
ALAN: And one...
dealer’s choice.

700
00:25:46,610 --> 00:25:48,150
ANN: Like a, I don’t know,
whatever you want.

701
00:25:48,250 --> 00:25:49,990
I’m not the
boss of you.

702
00:25:50,080 --> 00:25:52,220
ALAN: Your platter should be
a combo of savoury and sweet

703
00:25:52,320 --> 00:25:54,460
and feature maple
in a big way.

704
00:25:54,550 --> 00:25:56,650
ANN: Bakers, let’s start
this morning off right.

705
00:25:56,760 --> 00:25:58,600
You have four hours
on the clock.

706
00:25:58,690 --> 00:25:59,990
ANN: On your marks!
ALAN: Get set!

707
00:26:00,090 --> 00:26:02,290
ALAN and ANN: Bake!

708
00:26:02,390 --> 00:26:03,960
DOMINIC: Oh my God.

709
00:26:04,060 --> 00:26:05,630
JO: Another Showstopper!

710
00:26:05,730 --> 00:26:07,470
Got lots and lots
and lots to do.

711
00:26:07,570 --> 00:26:08,840
KAVI: Brunch is
not relaxing today.

712
00:26:08,930 --> 00:26:10,170
[laughing]

713
00:26:10,270 --> 00:26:12,440
BRUNO: It’s a Canadian
homecoming to be invited

714
00:26:12,540 --> 00:26:16,080
for a brunch where
maple is the star.

715
00:26:16,170 --> 00:26:17,670
DOMINIC: My best friend
made this for me,

716
00:26:17,780 --> 00:26:19,050
and it’s my
little treasure.

717
00:26:19,140 --> 00:26:20,140
ANN: Oh my gosh.

718
00:26:20,250 --> 00:26:21,350
DOMINIC: So, I keep it
for a special occasion.

719
00:26:21,450 --> 00:26:22,750
ANN: How much more special
can you get than the tent?

720
00:26:22,850 --> 00:26:24,090
DOMINIC: I know, right?
Yeah.

721
00:26:24,180 --> 00:26:25,950
KYLA: We’re looking for an
abundance of flavour

722
00:26:26,050 --> 00:26:27,450
and texture profiles.

723
00:26:27,550 --> 00:26:28,950
ZOË: Oh, it smells
so good.

724
00:26:29,050 --> 00:26:31,090
KYLA: We have seen that
these bakers can bake,

725
00:26:31,190 --> 00:26:34,430
but can they prepare
multiple things

726
00:26:34,530 --> 00:26:37,200
under the pressure of
very limited time?

727
00:26:37,300 --> 00:26:39,370
JENNIFER: Four hours passes
by like a blink of an eye.

728
00:26:39,460 --> 00:26:40,960
DOMINIC: I mean, I host
for brunch all the time.

729
00:26:41,070 --> 00:26:43,270
Usually, I take about a
weekend to prepare

730
00:26:43,370 --> 00:26:44,370
all of this.

731
00:26:44,470 --> 00:26:45,910
RYAN: We’re gonna, we’re
gonna get ’er done today.

732
00:26:46,000 --> 00:26:47,670
<i>ANN: With a mountain
of brunch ahead,</i>

733
00:26:47,770 --> 00:26:50,870
<i>the bakers begin with the
most time-consuming bake.</i>

734
00:26:50,980 --> 00:26:52,450
MARGARET: Get on my
laminated door right away.

735
00:26:52,540 --> 00:26:53,810
Ah! [laughing]

736
00:26:53,910 --> 00:26:56,810
<i> ANN: Laminated dough is the
flakey pastry part of brunch.</i>

737
00:26:56,920 --> 00:26:58,320
DOMINIC: Laminated dough?

738
00:26:58,420 --> 00:27:00,460
When it works well,
it’s a very beautiful thing,

739
00:27:00,550 --> 00:27:02,890
but it has to work.
[chuckling]

740
00:27:02,990 --> 00:27:04,230
<i>ANN: It’s built
with butter...</i>

741
00:27:04,320 --> 00:27:05,720
KAVI: This is the
best part. Whooph!

742
00:27:05,820 --> 00:27:06,990
<i>ANN: ...folds...</i>

743
00:27:07,090 --> 00:27:08,530
JO: As many as I can.

744
00:27:08,630 --> 00:27:10,300
<i> ANN: ...and a
whole lotta time.</i>

745
00:27:10,400 --> 00:27:11,640
ZOË: Takes so dang long.

746
00:27:11,730 --> 00:27:13,570
DOMINIC: I’m going to go
Danish style and in

747
00:27:13,670 --> 00:27:16,240
the middle, there’s going
to be maple cream.

748
00:27:16,330 --> 00:27:18,170
MARGARET: My secret is
using some bread flour.

749
00:27:18,270 --> 00:27:20,870
But it’s a secret.
[laughing]

750
00:27:20,970 --> 00:27:23,210
<i> ANN: Secret’s out on
Margaret’s brunch with</i>

751
00:27:23,310 --> 00:27:24,980
<i>pastry-wrapped
baked apples,</i>

752
00:27:25,080 --> 00:27:28,650
<i> banana bread French toast,
and peppered sausage rolls.</i>

753
00:27:28,750 --> 00:27:31,690
BRUNO: How comfortable are
you making a laminated dough?

754
00:27:31,780 --> 00:27:34,180
MARGARET: I...
pretty good, but never know.

755
00:27:34,290 --> 00:27:36,090
[laughing]

756
00:27:36,190 --> 00:27:38,760
ZOË: [singing]
In the freezer you go.

757
00:27:38,860 --> 00:27:40,930
RYAN: We’re good,
we’re good.

758
00:27:41,030 --> 00:27:42,670
JENNIFER:
In the meanwhile...

759
00:27:42,760 --> 00:27:44,400
<i>ALAN: Next,
quick bread.</i>

760
00:27:44,500 --> 00:27:45,940
ZOË: Have to move quickly.

761
00:27:46,030 --> 00:27:48,070
<i> ALAN: But fast
can’t mean bland.</i>

762
00:27:48,170 --> 00:27:50,440
JENNIFER: This is a matcha
and earl grey scone,

763
00:27:50,540 --> 00:27:52,880
because you can’t have
brunch without tea.

764
00:27:52,970 --> 00:27:54,370
JO: This is my plums.

765
00:27:54,470 --> 00:27:55,570
I’m gonna roast them
in a little butter

766
00:27:55,670 --> 00:27:56,870
and some maple,

767
00:27:56,980 --> 00:27:59,150
and then they’re going
on top of my financier.

768
00:27:59,240 --> 00:28:01,580
KAVI: So, this is my scone,
and I’m trying to

769
00:28:01,680 --> 00:28:03,580
make it in a maple leaf
shape so it’ll add

770
00:28:03,680 --> 00:28:06,520
a little extra fun
to it.

771
00:28:06,620 --> 00:28:08,460
<i>ALAN: Kavi’s bringing
the fun with</i>

772
00:28:08,550 --> 00:28:11,050
<i>maple croissant muffins,
mushroom khachapuri,</i>

773
00:28:11,160 --> 00:28:14,060
<i> and cinnamon
layered scones.</i>

774
00:28:14,160 --> 00:28:16,530
KAVI: It’s taking much
longer for this to work.

775
00:28:16,630 --> 00:28:18,400
[sighing]

776
00:28:18,500 --> 00:28:20,470
JO: Definitely more
stressful than normal brunch.

777
00:28:20,570 --> 00:28:22,570
There is so much
to do today.

778
00:28:22,670 --> 00:28:25,240
We have to work like little,
I don’t know what.

779
00:28:25,340 --> 00:28:28,410
RYAN: This maple brunch
is intense.

780
00:28:28,510 --> 00:28:30,780
Time flies, eh, Dom?
DOMINIC: [chuckling]

781
00:28:30,880 --> 00:28:32,950
Yeah, holy.

782
00:28:33,040 --> 00:28:35,880
<i>ANN: Ryan’s brunch will pack
a punch with a spicy</i>

783
00:28:35,980 --> 00:28:38,780
<i> fried chicken donut,
cranberry morning bun,</i>

784
00:28:38,880 --> 00:28:41,880
<i>and his wife’s beloved
lemon lavender scone.</i>

785
00:28:41,990 --> 00:28:43,460
ANN: If you’re making
the scones for your wife,

786
00:28:43,560 --> 00:28:44,760
are they gluten-free?

787
00:28:44,860 --> 00:28:45,790
RYAN: You know what?

788
00:28:45,890 --> 00:28:47,460
There’s gonna be a
surprise coming down.

789
00:28:47,560 --> 00:28:49,130
ANN: Ryan, you-
RYAN: And I...

790
00:28:49,230 --> 00:28:50,470
RYAN: Okay, I’ll tell you.
ANN: Thank you!

791
00:28:50,560 --> 00:28:51,660
RYAN: They’re gonna
be gluten-free.

792
00:28:51,760 --> 00:28:53,400
Big risk, but they’re
banging, so...

793
00:28:53,500 --> 00:28:54,800
ANN: Okay!
RYAN: We’re gonna give her.

794
00:28:54,900 --> 00:28:56,200
-Don’t tell the judges.
-I can keep a secret.

795
00:28:56,300 --> 00:28:57,430
RYAN: I’m gonna tell them
after they eat it.

796
00:28:57,540 --> 00:28:59,040
-Okay!
-Hopefully it works out.

797
00:28:59,140 --> 00:29:01,010
DOMINIC: That’s my
quick bread.

798
00:29:01,110 --> 00:29:04,880
It’s an apple,
crumble, and maple...

799
00:29:04,980 --> 00:29:06,880
mini bread.

800
00:29:06,980 --> 00:29:08,420
ZOË: Nope, bacon.

801
00:29:08,510 --> 00:29:09,780
How could I
forget the bacon?

802
00:29:09,880 --> 00:29:12,680
It’s bacon cornbread.
I love bacon.

803
00:29:12,780 --> 00:29:14,750
I made three
extra pieces just to eat.

804
00:29:14,850 --> 00:29:17,220
[laughing]

805
00:29:17,320 --> 00:29:19,160
<i>ALAN: Bacon-scallion
cornbread muffins</i>

806
00:29:19,260 --> 00:29:21,960
<i>will cozy up to maple
mascarpone éclairs</i>

807
00:29:22,060 --> 00:29:24,130
<i>while plantain and goat
cheese danishes</i>

808
00:29:24,230 --> 00:29:26,270
<i>sneak in an
island wink.</i>

809
00:29:26,360 --> 00:29:27,530
ALAN: Any concerns
with this bake?

810
00:29:27,630 --> 00:29:28,930
Anything that’s gonna
go on that you...?

811
00:29:29,030 --> 00:29:29,960
ZOË: Lots of concerns.

812
00:29:30,070 --> 00:29:31,510
Time is running out
very, very quickly...

813
00:29:31,600 --> 00:29:33,940
but I only have one oven
so that’s the tricky part.

814
00:29:34,040 --> 00:29:35,340
You can steal one of these
other extra ones over here.

815
00:29:35,440 --> 00:29:38,480
ZOË: I might, if you can’t
see me, I’m back there.

816
00:29:38,580 --> 00:29:40,180
JO: Sweating now.

817
00:29:40,280 --> 00:29:41,950
MARGARET: Banana
bread in the oven...

818
00:29:42,050 --> 00:29:44,190
[laughing] but lots
more to go.

819
00:29:46,050 --> 00:29:47,520
♪

820
00:29:47,620 --> 00:29:49,020
ANN: Say when.
ALAN: Mm-hm.

821
00:29:49,120 --> 00:29:52,720
Keep going, keep going,
keep going

822
00:29:52,820 --> 00:29:56,690
for another two hours!
Keep going, keep going.

823
00:29:56,800 --> 00:29:59,070
Too much, I don’t want it.
ANN: Oh.

824
00:29:59,160 --> 00:30:00,830
ZOË: Already two hours?

825
00:30:00,930 --> 00:30:03,830
MARGARET: I’m on
my third dough. Yay!

826
00:30:03,940 --> 00:30:05,510
DOMINIC: I’ve lost count
of all the doughs

827
00:30:05,600 --> 00:30:07,440
I have going on,
on here and there,

828
00:30:07,540 --> 00:30:09,510
over there, here.
[laughing]

829
00:30:09,610 --> 00:30:12,350
So, I’m just gonna
move on to my choux.

830
00:30:12,440 --> 00:30:14,480
ZOË: Now I’m starting
on my eclairs,

831
00:30:14,580 --> 00:30:17,920
which is a choux pastry.
I actually want...

832
00:30:18,020 --> 00:30:19,860
Hey, Dom? Dom, Dom.
DOMINIC: Yeah?

833
00:30:19,950 --> 00:30:21,590
♪

834
00:30:21,690 --> 00:30:22,820
ZOË: More eggs?

835
00:30:22,920 --> 00:30:24,390
DOMINIC: Yeah, a little bit.
ZOË: Yeah, thank you.

836
00:30:24,490 --> 00:30:25,590
DOMINIC: Just a little bit.
ZOË: Okay, thank you.

837
00:30:25,690 --> 00:30:28,230
DOMINIC: Bah-dah,
bah-dah-dah.

838
00:30:28,330 --> 00:30:30,270
<i>ANN: Cranberry
maple danishes</i>

839
00:30:30,360 --> 00:30:32,400
<i>and caramelized apple
bread will flank</i>

840
00:30:32,500 --> 00:30:35,500
<i>Dominic’s salmon mousse
-filled cream puffs.</i>

841
00:30:35,600 --> 00:30:37,900
DOMINIC: I hosted
brunch with these puffs.

842
00:30:38,000 --> 00:30:39,370
Everybody wanted
the recipe.

843
00:30:39,470 --> 00:30:40,400
KYLA: Wow.

844
00:30:40,510 --> 00:30:41,510
DOMINIC: Yeah, I do
brunch a lot at home.

845
00:30:41,610 --> 00:30:42,910
KYLA: So, this is
just a regular

846
00:30:43,010 --> 00:30:44,110
weekend morning
for you.

847
00:30:44,210 --> 00:30:45,140
DOMINIC: Yeah...

848
00:30:45,240 --> 00:30:46,780
Yeah, yeah,
a bit more stress.

849
00:30:46,880 --> 00:30:48,880
ALL: [laughs]
DOMINIC: But, yeah.

850
00:30:48,980 --> 00:30:51,480
RYAN: This is my donut,
ah, dough.

851
00:30:51,580 --> 00:30:52,920
Oh, who doesn’t
love donuts?

852
00:30:53,020 --> 00:30:54,120
JO: For my third bake,

853
00:30:54,220 --> 00:30:55,960
I’m making a
mille crêpe cake.

854
00:30:56,050 --> 00:30:57,520
And I’ve got some
orange liqueur in there.

855
00:30:57,620 --> 00:30:59,690
ALAN: Ooh, nice.
So we have mimosas?

856
00:30:59,790 --> 00:31:01,230
JO: No drinking
on the job.

857
00:31:01,330 --> 00:31:02,900
ALAN: Agh, what type
of job is that then?

858
00:31:02,990 --> 00:31:04,890
JO: I know.
[laughing]

859
00:31:05,000 --> 00:31:08,240
<i> ALAN: Jo’s brunch has
plum financiers nestled</i>

860
00:31:08,330 --> 00:31:10,570
<i>next to pork and maple
sausage rolls,</i>

861
00:31:10,670 --> 00:31:13,170
<i>and a decadent chocolate
orange crêpe cake.</i>

862
00:31:13,270 --> 00:31:14,710
JO: This is the first one.

863
00:31:14,810 --> 00:31:16,480
The first crêpe
never works.

864
00:31:16,570 --> 00:31:18,970
That needs
to be hotter.

865
00:31:19,080 --> 00:31:21,420
MARGARET: This is pastry,
and I’m just wrapping

866
00:31:21,510 --> 00:31:23,710
them up and gluing them
with egg wash.

867
00:31:23,820 --> 00:31:25,590
It holds all the
juices in too.

868
00:31:25,680 --> 00:31:27,080
So hopefully
there’s no leaks.

869
00:31:27,190 --> 00:31:28,490
KAVI: This is my
khachapuri dough,

870
00:31:28,590 --> 00:31:33,030
and I’m just shaping it so
that we can get baking soon.

871
00:31:33,120 --> 00:31:34,990
JENNIFER: I’m rolling out
my stuffed bagels.

872
00:31:35,090 --> 00:31:36,390
It took me a long
time to learn

873
00:31:36,490 --> 00:31:37,990
how to wrap
bagels nicely.

874
00:31:38,100 --> 00:31:40,600
They used to
look really ugly.

875
00:31:40,700 --> 00:31:43,000
<i>ANN: Apple-stuffed bagels
will complement</i>

876
00:31:43,100 --> 00:31:45,300
<i>Jennifer’s barbecue
pork puffs,</i>

877
00:31:45,400 --> 00:31:47,670
<i> and matcha and
earl grey scones.</i>

878
00:31:47,770 --> 00:31:49,810
So, stuffed bagel, ah?
JENNIFER: Exactly.

879
00:31:49,910 --> 00:31:52,450
I love to eat it as breakfast
for work and school.

880
00:31:52,540 --> 00:31:54,140
You just heat it up and
everything’s in there.

881
00:31:54,250 --> 00:31:57,690
KYLA: Oh... hm.

882
00:31:57,780 --> 00:32:00,250
[timer beeping]
KAVI: [sighing]

883
00:32:00,350 --> 00:32:01,790
I think it’s kind of burnt.

884
00:32:01,890 --> 00:32:04,360
Let’s do this again.
Okay.

885
00:32:04,460 --> 00:32:09,200
ZOË: It’s a little hot.
Moving on to éclairs.

886
00:32:09,290 --> 00:32:13,630
♪

887
00:32:13,730 --> 00:32:15,670
ALAN: Bakers,
you have one hour left!

888
00:32:15,770 --> 00:32:18,140
RYAN: Oh yeah, she’s hot,
she’s hot, that’s okay.

889
00:32:18,240 --> 00:32:20,810
I’m frying my donuts for
my fried chicken

890
00:32:20,910 --> 00:32:24,180
donut sandwich.
Who doesn’t love donuts?

891
00:32:24,280 --> 00:32:25,980
JO: It is quite
repetitive.

892
00:32:26,080 --> 00:32:28,280
It’s crêpe, cream, crêpe,
cream, crêpe, cream.

893
00:32:28,380 --> 00:32:29,680
Thirty-four times.

894
00:32:29,780 --> 00:32:31,820
Go big or go home,
quite literally.

895
00:32:31,920 --> 00:32:34,490
DOMINIC: [sighing]

896
00:32:34,590 --> 00:32:37,330
<i>ANN: The clock is running,
but brunch isn’t ready...</i>

897
00:32:37,420 --> 00:32:39,090
ZOË: So much
to do still.

898
00:32:39,190 --> 00:32:41,530
<i>ANN: ...and laminated
dough still looms.</i>

899
00:32:41,630 --> 00:32:43,000
MARGARET: In this moment
I wish it was anything

900
00:32:43,090 --> 00:32:47,160
but laminated dough.
It’s kind of like, blegh.

901
00:32:47,270 --> 00:32:49,570
JO: Good god!
Maple Week is a doozy.

902
00:32:49,670 --> 00:32:52,970
RYAN: I am sweat-ting.

903
00:32:53,070 --> 00:32:55,310
JENNIFER: I’m working
on my puff pastry.

904
00:32:55,410 --> 00:32:57,080
The trick is don’t
fill it too much

905
00:32:57,180 --> 00:32:58,850
or else they
will explode.

906
00:32:58,940 --> 00:33:00,110
But it’s so yummy,

907
00:33:00,210 --> 00:33:02,380
so I just want to fill
as much as I can.

908
00:33:02,480 --> 00:33:03,980
KAVI: A muffin and a
croissant had a baby.

909
00:33:04,080 --> 00:33:05,380
That’s what this is like.

910
00:33:05,480 --> 00:33:08,250
MARGARET: This is the sausage
filling for the sausage rolls.

911
00:33:08,350 --> 00:33:11,250
I’m feeling very rushed,
extremely rushed.

912
00:33:11,360 --> 00:33:13,330
JO: We’re under a little
bit of a time crunch today.

913
00:33:13,420 --> 00:33:15,360
I could do with one
or two more hands.

914
00:33:15,460 --> 00:33:17,260
♪

915
00:33:17,360 --> 00:33:20,300
KAVI: All right, buddy.
Bake properly.

916
00:33:20,400 --> 00:33:22,040
ZOË: Okay, now what?

917
00:33:22,130 --> 00:33:25,200
ANN: Bakers, you’ve got
20 minutes left.

918
00:33:25,300 --> 00:33:26,500
JENNIFER: [nervous laugh]
Getting stressed,

919
00:33:26,600 --> 00:33:28,600
I’m getting really stressed.

920
00:33:28,710 --> 00:33:30,210
MARGARET: Just got so
many other things

921
00:33:30,310 --> 00:33:32,980
on the go here that
it’s a rush.

922
00:33:33,080 --> 00:33:34,150
ZOË: As any Jamaican
would know,

923
00:33:34,250 --> 00:33:36,020
plantain is a staple.

924
00:33:36,110 --> 00:33:38,350
Whoops,
sticky little guys.

925
00:33:38,450 --> 00:33:41,520
KAVI: I’m trying
to redo my scones.

926
00:33:41,620 --> 00:33:44,360
My previous batch
came out burnt.

927
00:33:44,460 --> 00:33:46,400
Scones round two.

928
00:33:46,490 --> 00:33:48,730
JO: Now this is the part
my kids would normally get.

929
00:33:48,830 --> 00:33:50,200
The bit I cut off.

930
00:33:50,290 --> 00:33:53,230
-[timer beeping]
-They are done, okay.

931
00:33:53,330 --> 00:33:55,470
ZOË: Look at those
layers, baby.

932
00:33:55,570 --> 00:33:57,810
Crispy, crunchy, lovely.

933
00:33:57,900 --> 00:34:00,470
RYAN: Happiness is
having fully cooked buns.

934
00:34:00,570 --> 00:34:03,110
ALAN: Bakers, you’re down
to your last 10 minutes.

935
00:34:03,210 --> 00:34:06,910
DOMINIC: Whoa, oh my god.
JO: [sighing]

936
00:34:07,010 --> 00:34:12,080
RYAN: Let’s go.
ZOË: Mama mia.

937
00:34:12,180 --> 00:34:13,720
KAVI: Yeah,
I think that’s good.

938
00:34:13,820 --> 00:34:16,060
It’s really hard
to say though.

939
00:34:16,150 --> 00:34:17,690
JO: Okay,
let’s go, go, go.

940
00:34:17,790 --> 00:34:20,330
JENNIFER: As fast as I can.
Oh my god.

941
00:34:20,430 --> 00:34:22,930
ZOË: This is the
hardest freaking part.

942
00:34:23,030 --> 00:34:25,270
RYAN: Sriracha glaze
to my chicken.

943
00:34:25,360 --> 00:34:27,430
It’s gonna be a race
to the end here.

944
00:34:27,530 --> 00:34:28,600
KAVI: It’s tight,
of course,

945
00:34:28,700 --> 00:34:30,600
considering I baked
the scones twice.

946
00:34:30,700 --> 00:34:31,800
Trying to get it
on the plate.

947
00:34:31,900 --> 00:34:33,170
DOMINIC: I’m missing
something.

948
00:34:33,270 --> 00:34:34,240
RYAN: It’s all about
the details

949
00:34:34,340 --> 00:34:35,540
in these final moments.

950
00:34:35,640 --> 00:34:37,010
ZOË: Ah, they’re
so messy, whatever.

951
00:34:37,110 --> 00:34:39,610
Um...
MARGARET: Okay.

952
00:34:39,710 --> 00:34:41,480
JENNIFER: Gotta work
really fast.

953
00:34:41,580 --> 00:34:44,120
JO: Gosh, here we go.

954
00:34:44,220 --> 00:34:45,820
ALAN and ANN:
Ten! Nine!

955
00:34:45,920 --> 00:34:47,660
Eight! Seven!

956
00:34:47,750 --> 00:34:49,650
Six! Five!

957
00:34:49,750 --> 00:34:51,690
Four! Three!

958
00:34:51,790 --> 00:34:53,530
Two! One!

959
00:34:53,620 --> 00:34:56,760
ANN: You’re done, bakers!
Hands off your brunch bars!

960
00:34:56,860 --> 00:35:01,630
Great work, everybody!
KAVI: Oh my god!

961
00:35:01,730 --> 00:35:03,170
This was happening
behind me?

962
00:35:07,610 --> 00:35:10,110
{\an8}<i>ALAN: Now, Bruno and
Kyla will ’tuck-in’</i>

963
00:35:10,210 --> 00:35:11,980
{\an8} <i> to the maple
brunch platters.</i>

964
00:35:12,080 --> 00:35:14,980
{\an8}♪

965
00:35:15,080 --> 00:35:16,820
{\an8}KYLA: There’s so much
to take in here.

966
00:35:16,910 --> 00:35:19,850
{\an8} BRUNO: It gives me that
feeling of a sugar shack.

967
00:35:19,950 --> 00:35:21,220
ANN: Should we start savoury?

968
00:35:21,320 --> 00:35:23,060
BRUNO: Let’s do savoury.

969
00:35:23,150 --> 00:35:26,590
Look at that baking.
Beautiful golden colour.

970
00:35:26,690 --> 00:35:29,030
KYLA: Mm!
Dill and maple together?

971
00:35:29,130 --> 00:35:30,670
It’s really good.

972
00:35:30,760 --> 00:35:31,830
BRUNO: Yeah.

973
00:35:31,930 --> 00:35:33,670
KYLA: Oh, there’s
only six on here?

974
00:35:33,760 --> 00:35:35,300
[laughing]

975
00:35:35,400 --> 00:35:38,000
Should we move into the
apple and maple cakes?

976
00:35:39,770 --> 00:35:42,310
BRUNO: That screams
maple all over.

977
00:35:42,410 --> 00:35:45,150
And it has a nice apple
in those, it’s a bit tart.

978
00:35:45,240 --> 00:35:46,440
DOMINIC: Yes.

979
00:35:46,540 --> 00:35:48,340
BRUNO: Beautiful shape
on the pinwheels.

980
00:35:48,450 --> 00:35:49,550
KYLA: Yeah,
and gorgeous colour.

981
00:35:49,650 --> 00:35:52,150
[crunching]

982
00:35:52,250 --> 00:35:55,220
KYLA: The sound of good
baking when you bite into it.

983
00:35:55,320 --> 00:35:58,520
Oh, it’s just one of
life’s pleasures, isn’t it?

984
00:35:58,620 --> 00:36:00,520
Mm, very well done.

985
00:36:00,630 --> 00:36:01,760
Very,
very well done.

986
00:36:01,860 --> 00:36:03,330
{\an8} DOMINIC:
Thank you very much.

987
00:36:03,430 --> 00:36:04,870
{\an8}♪

988
00:36:04,960 --> 00:36:08,030
{\an8} KYLA: Jo, these
sausage rolls, wow.

989
00:36:08,130 --> 00:36:11,070
{\an8}Your lamination
is so perfect.

990
00:36:11,170 --> 00:36:13,110
Lots and lots of
layers in there.

991
00:36:13,200 --> 00:36:15,240
BRUNO: Amazing
display of flavours,

992
00:36:15,340 --> 00:36:18,880
but I do find the
sausage itself a bit dry.

993
00:36:18,980 --> 00:36:20,750
BRUNO: Financiers time.
KYLA: Financier.

994
00:36:20,850 --> 00:36:22,490
BRUNO: There is a lot of
brown butter inside

995
00:36:22,580 --> 00:36:24,180
and it shows here.

996
00:36:24,280 --> 00:36:26,250
KYLA: The maple and plum,

997
00:36:26,350 --> 00:36:28,920
they play so beautifully
off of each other,

998
00:36:29,020 --> 00:36:31,160
and then you’re right
about the brown butter,

999
00:36:31,260 --> 00:36:33,360
it really just completes
the whole thing.

1000
00:36:33,460 --> 00:36:35,460
And, of course,
a crêpe cake!

1001
00:36:35,560 --> 00:36:36,730
JO: Of course.

1002
00:36:36,830 --> 00:36:39,570
KYLA: It takes so much
effort to make something

1003
00:36:39,660 --> 00:36:42,530
look so effortless.
It’s actually very light

1004
00:36:42,630 --> 00:36:45,000
in texture and
fresh in flavour.

1005
00:36:45,100 --> 00:36:46,770
{\an8}JO: Thank you.

1006
00:36:46,870 --> 00:36:48,470
{\an8}♪

1007
00:36:48,570 --> 00:36:51,810
{\an8}KYLA: Jennifer, I am in
disbelief that you were

1008
00:36:51,910 --> 00:36:54,650
able to make bagels
and fill them.

1009
00:36:54,750 --> 00:36:56,050
Like it’s gorgeous.

1010
00:36:56,150 --> 00:36:57,650
BRUNO: And look
at that softness.

1011
00:36:57,750 --> 00:37:00,620
KYLA: Ah. Great apple
flavour in there.

1012
00:37:00,720 --> 00:37:03,460
BRUNO: And bagels are
baked exactly the way

1013
00:37:03,550 --> 00:37:06,350
a bagel should be.

1014
00:37:06,460 --> 00:37:09,500
So, on the leaf scones,
nice two-tone.

1015
00:37:09,590 --> 00:37:11,530
-We don’t see that often.
-[laughing]

1016
00:37:11,630 --> 00:37:13,630
Great flavour for the matcha,
but I would have

1017
00:37:13,730 --> 00:37:15,470
used a bit more
fat content.

1018
00:37:15,570 --> 00:37:17,510
It is a bit on the dry side.
JENNIFER: Mm-hm.

1019
00:37:17,600 --> 00:37:20,170
KYLA: And then when you look
at your puff pastry here,

1020
00:37:20,270 --> 00:37:22,670
you can just see how
well laminated it is.

1021
00:37:22,770 --> 00:37:25,270
BRUNO: The pork filling,
beautiful spices.

1022
00:37:25,380 --> 00:37:27,620
KYLA: It’s just
beautiful flavour.

1023
00:37:27,710 --> 00:37:30,450
But we can see inside
we do have raw dough.

1024
00:37:30,550 --> 00:37:33,520
{\an8}♪

1025
00:37:33,620 --> 00:37:35,360
{\an8} KYLA: Kavi,
your khachapuri is really

1026
00:37:35,450 --> 00:37:37,150
{\an8} the centrepiece
of this platter.

1027
00:37:37,260 --> 00:37:39,800
So voluminous
and appetizing.

1028
00:37:41,730 --> 00:37:43,770
BRUNO: That filling,
you made a mornay sauce?

1029
00:37:43,860 --> 00:37:46,000
Wonderful flavours
for that.

1030
00:37:46,100 --> 00:37:50,100
KYLA: But we can see in the
centre, it’s underbaked.

1031
00:37:50,200 --> 00:37:51,840
BRUNO: Scone time.
KYLA: Okay.

1032
00:37:51,940 --> 00:37:54,110
It looks rushed with
the icing on the top.

1033
00:37:54,210 --> 00:37:56,850
BRUNO: I think you have
an amazing scone recipe,

1034
00:37:56,940 --> 00:37:58,840
but being rolled so thin,
you know,

1035
00:37:58,940 --> 00:38:00,510
it just makes
them dry.

1036
00:38:00,610 --> 00:38:02,010
KAVI: Yeah.

1037
00:38:02,110 --> 00:38:04,180
BRUNO: And now the
croissant muffin.

1038
00:38:04,280 --> 00:38:06,680
KYLA: That’s how you
unroll happiness, isn’t it?

1039
00:38:08,620 --> 00:38:10,990
BRUNO: That’s a rock star
of a bake.

1040
00:38:11,090 --> 00:38:12,460
KAVI: Thank you.

1041
00:38:12,560 --> 00:38:14,800
{\an8}♪

1042
00:38:14,890 --> 00:38:17,730
{\an8}BRUNO: Margaret, I love
how your French toasts

1043
00:38:17,830 --> 00:38:20,200
{\an8} are more of a
family presentation,

1044
00:38:20,300 --> 00:38:22,170
{\an8} where everybody
can dig into it.

1045
00:38:25,140 --> 00:38:26,640
For me, it is a bit
on the dry side.

1046
00:38:26,740 --> 00:38:28,240
MARGARET: Okay.
KYLA: What’s next?

1047
00:38:28,340 --> 00:38:29,610
BRUNO: Sausage time.

1048
00:38:29,710 --> 00:38:31,080
KYLA: Yeah, there’s a
commitment here

1049
00:38:31,180 --> 00:38:33,650
that I appreciate.

1050
00:38:33,740 --> 00:38:37,310
BRUNO: Very buttery,
and it’s a moist sausage.

1051
00:38:37,420 --> 00:38:38,890
KYLA: I think the quality
of your lamination

1052
00:38:38,980 --> 00:38:40,980
is excellent here.
Crispy all around.

1053
00:38:41,090 --> 00:38:42,430
MARGARET: Ah, thank you.

1054
00:38:42,520 --> 00:38:44,390
BRUNO: And now the apple.

1055
00:38:45,660 --> 00:38:47,860
BRUNO: That apple
is cooked perfectly.

1056
00:38:47,960 --> 00:38:50,430
KYLA: Mm, this is actually
something my family

1057
00:38:50,530 --> 00:38:51,770
used to make a
lot growing up,

1058
00:38:51,860 --> 00:38:52,790
and it’s just
bringing back

1059
00:38:52,900 --> 00:38:55,100
such great memories
right now. [laughing]

1060
00:38:55,200 --> 00:38:57,040
{\an8}♪

1061
00:38:57,130 --> 00:39:00,070
{\an8} BRUNO: Ryan, I love how it
looks a bit like comfort food

1062
00:39:00,170 --> 00:39:02,540
with a touch of
sophistication.

1063
00:39:02,640 --> 00:39:04,580
KYLA: There’s so
much to see.

1064
00:39:04,680 --> 00:39:06,520
BRUNO: I’m starting with
that fried chicken sandwich.

1065
00:39:06,610 --> 00:39:08,410
KYLA: Okay.
RYAN: Ha-ha.

1066
00:39:10,180 --> 00:39:12,620
BRUNO: I love that balance
of sweetness from the maple.

1067
00:39:12,720 --> 00:39:15,720
That little kick of spice
from the sriracha.

1068
00:39:15,820 --> 00:39:18,590
KYLA: Oh, mm.
Oh, that’s a really lovely,

1069
00:39:18,690 --> 00:39:20,560
well-baked maple
glaze donut.

1070
00:39:20,660 --> 00:39:23,530
BRUNO: All right, so let’s
try this morning bun.

1071
00:39:23,630 --> 00:39:25,130
KYLA: Yeah, and look
at that bake, mm!

1072
00:39:25,230 --> 00:39:26,430
And I love the way
the raspberries

1073
00:39:26,530 --> 00:39:27,970
play into the maple.

1074
00:39:28,070 --> 00:39:29,970
BRUNO: Lavender
blueberry lemon scone.

1075
00:39:30,070 --> 00:39:32,470
And that’s to an
homage to your wife?

1076
00:39:32,570 --> 00:39:34,570
RYAN: Yes, these are
my wife’s favourite.

1077
00:39:34,670 --> 00:39:37,640
BRUNO: I think you put a
little dust of semolina

1078
00:39:37,740 --> 00:39:39,040
or something
on the bottom?

1079
00:39:39,140 --> 00:39:40,310
RYAN: Uh, no.
BRUNO: No?

1080
00:39:40,410 --> 00:39:41,810
There is this
nice texture.

1081
00:39:41,910 --> 00:39:44,210
You’re probably tasting
the gluten-free flour.

1082
00:39:44,320 --> 00:39:45,760
BRUNO: So...

1083
00:39:45,850 --> 00:39:48,490
You’ve done well because
you could have fooled me.

1084
00:39:48,590 --> 00:39:49,930
So, great job for that.

1085
00:39:50,020 --> 00:39:51,660
RYAN: Phew!
ALAN: [laughing]

1086
00:39:51,760 --> 00:39:54,630
KYLA: I make a lot of scones,
and I eat a lot of scones.

1087
00:39:54,730 --> 00:39:56,830
This is a good scone.
RYAN: Thank you.

1088
00:39:56,930 --> 00:39:59,500
{\an8}♪

1089
00:39:59,600 --> 00:40:03,240
{\an8}BRUNO: Zoë, this is such
an elegant presentation.

1090
00:40:03,330 --> 00:40:05,270
KYLA: Look at your
laminated pastry.

1091
00:40:05,370 --> 00:40:06,970
You have so
many layers.

1092
00:40:07,070 --> 00:40:08,810
Excellent quality work.

1093
00:40:08,910 --> 00:40:11,510
BRUNO: This is so
unique using plantain.

1094
00:40:11,610 --> 00:40:14,610
It has this sweet, meaty,
vegetable texture

1095
00:40:14,710 --> 00:40:16,350
that goes so
well together.

1096
00:40:16,450 --> 00:40:18,590
It’s a nice job here.
ZOË: Thank you.

1097
00:40:18,680 --> 00:40:20,320
BRUNO: Cornbread muffin?
KYLA: Absolutely.

1098
00:40:20,420 --> 00:40:23,920
Cornbread are so risky.
Often, it’s too dry.

1099
00:40:24,020 --> 00:40:28,360
Yours have nice complexity.
ZOË: Thank you.

1100
00:40:28,460 --> 00:40:30,100
BRUNO: And now
for the éclair.

1101
00:40:30,190 --> 00:40:31,560
Great baking.

1102
00:40:31,660 --> 00:40:33,860
You get that typical
break at the base of

1103
00:40:33,960 --> 00:40:36,000
a choux paste,
that’s so beautiful.

1104
00:40:36,100 --> 00:40:37,640
♪

1105
00:40:37,740 --> 00:40:39,140
KYLA: It’s a beautifully
made choux

1106
00:40:39,240 --> 00:40:42,580
and an absolutely
delicious filling.

1107
00:40:42,670 --> 00:40:45,740
BRUNO: I’m in heaven.
ZOË: Woo! [chuckling]

1108
00:40:45,840 --> 00:40:47,380
Good.

1109
00:40:47,480 --> 00:40:49,450
♪

1110
00:40:49,550 --> 00:40:51,150
[indistinct chatter]

1111
00:40:51,250 --> 00:40:52,650
ANN: Well, after
that Showstopper,

1112
00:40:52,750 --> 00:40:54,520
what are you two
going to do?

1113
00:40:54,620 --> 00:40:55,960
BRUNO: Well, first we’re
gonna take a break

1114
00:40:56,050 --> 00:40:57,390
to digest everything.

1115
00:40:57,490 --> 00:40:58,520
ANN: Yeah.
ALAN: Yeah.

1116
00:40:58,620 --> 00:41:01,160
KYLA: That was an incredible
day of baking today.

1117
00:41:01,260 --> 00:41:02,360
ALAN: How do you
even figure out

1118
00:41:02,460 --> 00:41:04,030
who’s in the running
for Star Baker?

1119
00:41:04,130 --> 00:41:06,200
BRUNO: Three bakers nailed
their three bakes:

1120
00:41:06,300 --> 00:41:08,470
Zoë, Dominic,
and Ryan.

1121
00:41:08,570 --> 00:41:10,640
KYLA: With Zoë, she took
a lot of risk this week

1122
00:41:10,730 --> 00:41:12,030
and I think
they paid off.

1123
00:41:12,140 --> 00:41:13,740
BRUNO: And Dominic,
he did an amazing

1124
00:41:13,840 --> 00:41:17,580
sugar shack display.
All bakes were fantastic.

1125
00:41:17,680 --> 00:41:20,250
KYLA: And this
donut from Ryan,

1126
00:41:20,340 --> 00:41:23,010
it just puts him in the
conversation for Star Baker.

1127
00:41:23,110 --> 00:41:25,310
ANN: What about who’s
leaving this week?

1128
00:41:25,420 --> 00:41:28,190
BRUNO: We have to talk
about Kavi and Jennifer.

1129
00:41:28,290 --> 00:41:30,560
Kavi always brings
so many flavours,

1130
00:41:30,650 --> 00:41:33,250
but he had a lot of
struggles in the Technical,

1131
00:41:33,360 --> 00:41:35,100
and today with
two of his bakes.

1132
00:41:35,190 --> 00:41:38,260
KYLA: Jennifer always brings
so much creativity and skill,

1133
00:41:38,360 --> 00:41:40,460
but she struggled with some
of the techniques

1134
00:41:40,560 --> 00:41:41,590
in her bake today.

1135
00:41:41,700 --> 00:41:44,200
ANN: Like I said,
what are you gonna do?

1136
00:41:44,300 --> 00:41:45,770
KYLA: So much
to consider.

1137
00:41:45,870 --> 00:41:48,410
♪

1138
00:41:48,510 --> 00:41:51,680
♪

1139
00:41:51,780 --> 00:41:55,020
ALAN: Bakers, this week
you made Canada proud.

1140
00:41:55,110 --> 00:41:57,410
And one person not
only honoured Maple,

1141
00:41:57,520 --> 00:42:00,060
but gave us gold.

1142
00:42:00,150 --> 00:42:02,720
This week’s
Star Baker is...

1143
00:42:02,820 --> 00:42:05,760
♪

1144
00:42:05,860 --> 00:42:08,430
♪

1145
00:42:08,530 --> 00:42:10,930
Dominic,
congratulations.

1146
00:42:11,030 --> 00:42:12,730
BAKERS: [applauding]
MARGARET: Woohoo! Again!

1147
00:42:12,830 --> 00:42:14,830
-[laughing]
-Wow!

1148
00:42:14,930 --> 00:42:17,070
[applauding]

1149
00:42:18,170 --> 00:42:19,410
ANN: And now
the hard part.

1150
00:42:19,500 --> 00:42:23,070
One baker will be
leaving us today.

1151
00:42:23,170 --> 00:42:26,210
The person
going home is...

1152
00:42:26,310 --> 00:42:30,950
♪

1153
00:42:31,050 --> 00:42:34,750
Kavi.
We’re gonna miss you.

1154
00:42:34,850 --> 00:42:36,420
KAVI: Thanks, guys,
it was a lot of fun.

1155
00:42:36,520 --> 00:42:37,990
JO: We’re gonna
miss you like mad.

1156
00:42:38,090 --> 00:42:41,360
KAVI: I think the thing that
I will remember the most

1157
00:42:41,460 --> 00:42:43,800
is the friendships I made.

1158
00:42:43,890 --> 00:42:45,690
And I think the only thing
I regret is that I won’t

1159
00:42:45,800 --> 00:42:49,070
be able to continue
to grow with them.

1160
00:42:49,170 --> 00:42:50,640
ZOË: You’re not getting
rid of us like that.

1161
00:42:50,730 --> 00:42:52,600
-Nice try.
-[laughing]

1162
00:42:52,700 --> 00:42:54,940
KAVI: I’m really missing
my daughter. [sighing]

1163
00:42:55,040 --> 00:42:57,940
So I’m really looking
forward to seeing her again.

1164
00:42:58,040 --> 00:43:00,040
Thanks, I’m so gonna
miss you guys too.

1165
00:43:00,140 --> 00:43:01,980
RYAN: Give me something that
Star power over here, eh?

1166
00:43:02,080 --> 00:43:03,150
Wow.

1167
00:43:03,250 --> 00:43:04,280
DOMINIC:
What just happened?

1168
00:43:04,380 --> 00:43:05,820
I feel like I’m
walking on clouds.

1169
00:43:05,920 --> 00:43:07,290
I don’t even feel
the ground anymore.

1170
00:43:07,380 --> 00:43:08,680
Yeah, yeah,
it is crazy.

1171
00:43:08,790 --> 00:43:10,730
The Québecer
getting Star Baker

1172
00:43:10,820 --> 00:43:13,360
on Maple Week,
it’s perfection.

1173
00:43:13,460 --> 00:43:16,830
[birds chirping]

1174
00:43:16,930 --> 00:43:18,570
<i>ANN: Next time...
</i> MARGARET: Whoo!

1175
00:43:18,660 --> 00:43:19,960
<i>ANN: ...more is more...</i>

1176
00:43:20,060 --> 00:43:21,300
JO: So much chocolate!

1177
00:43:21,400 --> 00:43:22,530
ZOË: There’s
chocolate in my shoe!

1178
00:43:22,630 --> 00:43:24,500
<i>ANN: ...for the first ever
Indulgence Week.</i>

1179
00:43:24,600 --> 00:43:26,040
RYAN: Get ready
for a spectacle.

1180
00:43:26,140 --> 00:43:27,310
JENNIFER:
It’s gonna be like...

1181
00:43:27,400 --> 00:43:29,170
<i> ANN: Who will
indulge the judges?</i>

1182
00:43:29,270 --> 00:43:30,300
BRUNO: That’s bang-on.

1183
00:43:30,410 --> 00:43:31,650
KYLA: A perfect
indulgence here.

1184
00:43:31,740 --> 00:43:33,940
<i>ANN: And who will wrap up
their time in the tent?</i>

1185
00:43:34,040 --> 00:43:35,140
ZOË: Oh my god,
oh my god!

1186
00:43:35,250 --> 00:43:36,490
DOMINIC: Ho-ly!

1187
00:43:36,580 --> 00:43:38,350
ZOË: It’s a little over
the top, but I love it.

1188
00:43:38,450 --> 00:43:43,860
♪

1189
00:43:43,950 --> 00:43:49,790
♪

1190
00:43:49,890 --> 00:43:53,430
♪

1191
00:43:53,530 --> 00:43:58,340
♪

1192
00:43:58,440 --> 00:44:03,350
♪