(suspenseful music)
Joel mchale: For six weeks,
Two groups of bakers have been trading blows and beaters
In the crime scene kitchen.
Fadi: Oh!
Vikki: We're not in new york anymore.
We're in the crime scene kitchen.
Joel mchale: One group is self-taught by the streets
(cherry shrieks)
And their mommies.
Kristy: I learned to bake from my mother
Who was self-taught.
Tarsha: I don't have any faith in this whatsoever.
Joel mchale: While the classically trained bakers
Had the know-how and the self-loathing
That only comes from a formal education.
Ricky: I went to the top pastry school in rome.
T: Pssh.
Classical training doesn't mean anything.
Joel mchale: Three teams from each group
Are left standing.
We can't let them sit.
Their posture's terrible.
Tonight, witness the merge
Where two sides collide without using their turn signals.
Kristy: They may have the degree,
But we've got the skills.
Joel mchale: Between thrills, chills
And passive aggressive side eye,
It's grit versus knowledge,
Gumption versus fancy book learnin',
Self-taught versus classically trained.
T: Ooh!
Joel mchale: Tonight they scratch and claw
And sift and mix their way to a $100,000 prize
Right here--
Steph: What is it?
What is it?
Joel mchale: On crime scene kitchen.
(upbeat theme music)
Welcome to crime scene kitchen.
Tonight is the night we've all been waiting for.
The remaining teams merge
In the baking battle of the millennium.
Yes, it's the self-taught versus the classically trained.
First, let's welcome the self-taught bakers.
Kristy: Merging with the classically trained bakers,
You got to show off a little bit.
Tarsha: Say that again.
They may have the degree, but we've got the skills.
T: Getting to the merge I would say is a little bit luck
And a lot perseverance. (chuckles)
Fadi: Agreed.
It's also really critical
Because it shows all the classically trained bakers
To not count any of us home bakers out
Because we're going to kill it.
Cherry: We got safety three times in a row.
Now that we're merged with the classically trained bakers,
It's our job to keep going.
Producer: So, how much do you want to win?
Cherry: ♪ we love winning safety ♪ steph: Let's do it again.
Cherry: ♪ let's do it again ♪
Joel mchale: Our classically trained bakers.
Yass: Today, we meet our competition.
Amber: We do.
Yass: The self-taught bakers.
I know they're probably some of the best of the best
And they have to show up 'cause we are.
Amber: Oof.
Sherry: Just by the looks of them,
They look like self-taught bakers.
Us classically trained look so professional.
T: He who cast the first stone and all that, you know.
Go away.
I don't have time for your nonsense.
Laiisa: So they are the best.
Camille: But you can be, you know, the best of your class
If your class is like (beep).
Joel mchale: Welcome, teams.
Finally, you've merged
And begin the battle towards the $100,000 prize.
Before we get to the baking, say hi to our judges,
The beyonce of cake artists, yolanda gampp.
(contestants cheer and applaud)
And the curtis stone of celebrity chefs, curtis stone.
(contestants cheer and applaud)
And tonight, we have a very special guest judge.
She's a struggling recording artist
Who has only managed to sell a meager 23 million albums.
Please welcome martina mcbride.
(contestants cheer and applaud)
Amber: Martina mcbride, she's a country music legend.
She's a foodie too.
Like, those are two of my favorite combinations.
Joel mchale: Martina, you're not only a country star,
But also a kitchen star with your own cookbooks
And cooking shows, quite a diverse empire.
What will you be looking for in our bakers?
Martina mcbride: I think, you know, for me,
Baking is about joy, and so I'm just looking for something
That has a lot of flavor and makes me happy.
Joel mchale: Great.
Martina, you set the challenge this week.
Martina mcbride: All right, at first glance,
It may seem simple,
But there is some serious technique involved
If you want to execute this perfectly.
Joel mchale: As always, your job is to find the clues
And recreate the mystery bake as best you can.
Up first is the safety bake.
Fadi and t, start your search.
(timer beeps) each team will get two minutes
To examine the same clues.
Whoever wins this round will skip the elimination bake,
Advancing directly to our quarter finals.
Fadi: Here we go.
T: Unless someone was an actual detective
Before they then went to pastry school,
I'm just saying we're front runners.
Fadi: I see some fruit.
T: Butter.
I find a grater with butter.
I think we're doing rough puff.
The only thing I know of that you grate butter for
Is rough puff pastry.
So rough puff, a rough puff is a technique
To make a quicker version of puff pastry.
It just won't take two days.
Number of turns are on the saran wrap.
There are tally marks.
When you're doing rough puff,
You need to count how many folds you put in the dough.
Sherry: Foil.
I go to the compost and I see peels.
Oh, apples.
It's apples, apples, apples.
Sally: There's so many desserts that use apples,
Like apple pie, apple turnover, apple galette.
There's brown sugar.
I find brown sugar on the island
And I'm thinking maybe we're making caramel.
Sherry: Wait, why is this out?
Why is this out? Look.
Sally: We saw the half sheet tray with the parchment.
Sherry: Look, come, come, come, come.
Sally: It could be a caramel apple galette
Because it's made with puff pastry
And it's baked on the half sheet tray.
Steph: Nothing on the board.
Cherry: There a...
I open the trash can.
There's something there.
There's a squishy situation.
This is caramelized fruit.
And of course, because it was round, I think apple.
Smell that.
Steph: A dead giveaway for me
Is the caramelized apple that cherry gave me.
Cherry: Caramel.
Steph: And the ring of caramel around the cake stand.
A tarte tatin is when you caramelize the fruit in the pan
And then you put the cold pastry on top
And then throw it into a hot oven
So the whole thing bakes together.
Cherry: And then you flip it and that's how you serve it.
Camille: Ok.
(speaks french)
I see a skillet.
I'm thinking apple tart.
Like, I'm ready to look for a dish to make a tart.
Laissa: Look, look, we have a cake stand here.
(speaks french)
Laissa: Caramel.
It smells like caramel.
(speaks french)
Kristy: What do we have over here?
Tarsha: What is this?
Kristy: It smells like caramel.
Tarsha: Oh, it is caramel.
Yass: What is this? What's this?
Amber: I don't know.
Yass: What is this?
Amber: Smells like a caramel.
Yass: This is a good clue.
A tarte tatin would leave something like that on a cake stand.
Amber: Mm-hmm.
Apples, pears.
Yass: I have peels.
Looks like pear peels.
Amber: Ok, yeah.
If it's a pear, this might be the pear.
Yeah, it's a pear.
Yass: I totally agree, it's a pear.
Tarsha: Apple? Apple, apple, it's apple.
(timer beeps) (buzzer blares)
Tarsha and kristy: 10 seconds. Tarsha: Oh my god, oh my god.
Kristy: We got 10 seconds left. Tarsha: Look, look, look.
Kristy: I already looked at that.
Sherry: 10 seconds, hurry up.
Steph: Can you just confirm
That this is a green apple peel?
I thins.
Fadi: Smell this.
Green apple?
Pear?
Joel mchale: All right, that's time. (buzzer blares)
Sally: All right.
Sherry: We destroyed that kitchen.
Joel mchale: You'll now have two hours and 15 minutes
For your mystery bake.
Joel mchale and martina mcbride: Ready.
Guess.
Bake!
Cherry: Let's go!
Sally: I think we do the galette,
Fill it with apple pie filling.
Sherry: So you want to do it--
Sally: On the half sheet pan.
I know we saw that.
It could be a caramel apple galette
Because we saw the half sheet tray with the parchment.
A galette is baked outside of a dish.
So let's just do the galette.
So a galette is an exposed pie.
It just has folded crust on the outside
And the filling in the middle.
Sherry: I can't think of anything else with puff pastry.
Sally: For this safety bake,
We're making a caramel apple galette
With a buttery, flaky, crispy crust.
I made a galette before in culinary school.
If we get it wrong, then that's on me,
But I need to stick to what my gut is saying.
Kristy: The pedestal dish had caramel in it,
So we need to figure out what could be round on a plate
With some caramel for sure.
Tarsha: A tarte tatin is what I'm thinking.
Kristy: I don't know what that is.
Tarsha: It's some fancy thing
That I saw on a british show.
And I've never made it, never eaten it,
But we making it today.
So the laminated dough with some apples,
Is that what the tarte tatin is?
Shoot.
I just want to beat the classically trained bakers.
I bet those culinary people are going to know it.
The clues in the crime scene kitchen led me to believe
We're supposed to be making an apple tarte tatin,
But nothing in this crime scene kitchen
Has been classic or traditional or anything.
Camille: The skillet in the dishwasher is the proof
That this is an apple tatin.
It's one of the only cake
That you actually bake in the skillet in the oven.
This is a dessert that I have done many times
So I'm confident.
For this safety bake,
We're making a green apple tarte tatin.
Joel mchale: Laissa and camille.
Laissa: Hello, joel.
Joel mchale: Oh, where--
Martina mcbride: Somebody's hiding.
Joel mchale: Hey, guys, it's martina mcbride.
Martina mcbride: Hi. Camille: Hello, hi.
Joel mchale: Country music legend.
Martina has had her own show,
And you make what's called a fluff salad.
Martina mcbride: It's weird.
You take some pimiento cheese
And you mix in half a package of miniature marshmallows,
Cool whip, and a pineapple.
It's actually more like a dessert
But we call it a salad because--
Laissa: To feel better about it.
Camille: What is pimento cheese?
Laissa: The cheese in the jars.
Camille: A cheese in a jar?
(laissa laughs)
I'm french.
Cheese is camembert.
Cherry: So what kind of crust are you making?
Steph: So I'm just making a rough puff,
Which is why I'm grating the butter in
So that we can do the six turns,
Get those nice flaky layers.
Because of the clues in the crime scene kitchen,
We are making a caramelized apple tarte tatin.
Cherry: Now that we're merged
With the classically trained bakers,
They're going to know how to do this
Like the back of their hand.
And so we just have to make sure
That we have the best tarte tatin
And it is beautiful when we present it.
Yass: So in the compost bin,
I see what looks like pear peels.
Amber: Ok.
Because of the skins, because of the puff,
For this safety bake,
We are making a non-traditional pear tarte tatin.
We're classically trained,
So I'm very familiar with a tarte tatin.
We want to show, you know, the self-taught
Why we are who we are,
And I know they want to do the same thing.
I think we got it with a pear.
Yass: Ok.
So when we stand up in front of the judges,
This is a pear galette.
Amber: No, a pear tarte--
Yass: Ok. (laughs)
Amber: No, we're not saying that.
Like, stop trying to set us up. (laughs)
Fadi: I've never actually made tarte tatin.
What fruit is it though?
T: The presence of apples
And the circle on the cake pan of the caramel,
I think it's an apple tarte tatin.
Fadi: Because of the clues we see
In the crime scene kitchen,
We're making an apple tarte tatin.
This is a classic french dish. T: Yeah.
Fadi: This is probably something
Most students in culinary school do.
So I anticipate that many of them
Will be able to do it better than us.
Tarsha: I mean that's the thing.
It's like a tarte tatin is technical.
Joel mchale: Oh, hi, fadi and t.
T: Hello.
Fadi: Oh my god, welcome.
Joel mchale: Can I introduce to you martina mcbride?
Fadi: Hi!
T: Hi, martina.
Fadi: I want to hug you
But I have flour all over my hands, so.
Martina mcbride: That's ok!
Fadi: I'm super excited to see martina mcbride.
My mom immigrated here to the united states
And taught herself english
By watching tv and listening to music.
So martina's music filled our home.
Joel mchale: Are you ok
With their shirts they're wearing, martina?
They can be--
Martina mcbride: You guys are fun, I can tell.
Fadi: Thank you. (chuckles)
Joel mchale: I assume this might be the eighth time
You've cooked for a country music legend.
T: First, and delighted, so thank you.
Martina mcbride: Great to see you guys.
Joel mchale: No matter what happens, so tasty.
Bye, guys.
Fadi: Bye.
T: Bye, papa joel.
Curtis stone: The key to a great tarte tatin or galette,
And like everything in baking, is how you make it.
Whether you are classically trained or self-taught,
What matters is your execution and your flavor.
We're really going to quickly see where the great bakers are,
And then our teams will start understanding
Who they're really up against.
Fadi: That looks so good.
T: When you take a tarte tatin out of the oven,
It could look perfect.
But once you flip it upside down,
If that skillet comes off and it crumbles--
Fadi: Yeah.
T: There's no going back.
Fadi: We have so much riding on this bake.
We're going up against the classically trained chefs,
And we have never made it before.
T: Everything is relying on how this dessert flips.
We're done.
(suspenseful music)
Fadi: We totally screwed it up.
T: Once you lift that pan, if it's not right,
You can't put it back in and try it again.
We'd have to deal with that nightmare.
I think we should just start rolling.
We have to improvise this one.
I think these need 40 minutes in the oven.
Fadi: It could so easily go wrong.
(timer beeps)
Like, no time to think and all time to work.
T: If we flip out this dessert and it capsizes,
We're done.
Joel mchale: This is an extra special
Crime scene kitchen.
We have martina mcbride here.
Martina mcbride: Hi.
Joel mchale: So guys, how are our newly merged bakers
Getting on with martina's safety bake?
Curtis stone: We've got five tarte tatins
Coming out today.
Tarsha: It's very brown.
Hopefully, it's done.
Kristy: Mom, you did a good job on the puff pastry.
Tarsha: Yeah, I hope it's the right freakin' thing.
Joel mchale: Let's talk about fadi and t.
Curtis stone: Well, fadi and t had a disaster
Turning over their tarte tatin, and they've started again.
It's a risky move with so little time left.
So amber and yass are making a pear tarte tatin.
They're the only ones to be doing it.
They think they saw cooked pear in the crime scene kitchen.
Yass: Can you close that?
Curtis stone: If they're right,
They're the only ones to pick up on that clue,
And then they're going to be safe.
Sally: Galette is coming out.
Yolanda gampp: Sherry and sally,
They're making an apple galette.
Joel mchale: Are they the only team
Not making a tarte tatin?
Yolanda gampp: They are,
So that's either brilliant or horribly wrong.
If they're right, they'll win safety
And be the first team through to the quarter finals.
(timer beeps)
Joel mchale: One minute left.
Camille: Ready?
One, two, three, go.
Yolanda gampp: Whatever your background,
The key moment with a tarte tatin is the flip,
As fadi and t have found out.
If your pastry isn't tucked in
And your fruit isn't caramelized enough,
Your bake could be ruined, along with your chance of safety.
Camille: It's out, it's out.
Laissa: Ok, it's beautiful.
Amber: There we go.
Yass: Woo!
Come on, boo.
I don't think I breathed for the last few seconds.
Steph: Is she good?
Cherry: Yes.
Yes, yes, it's great.
Fadi: There you go.
T: There's a lot of question marks underneath that pan.
Are you ready?
Fadi: Yeah, yeah, yeah, yeah, yeah, yeah.
T: Fudge.
Fudgesicles.
Are you kidding me?
Joel mchale: Five.
Four.
Three.
Two.
One.
And that is time!
That is time.
(cherry squeals)
Amber: Spirit fingers.
Joel mchale: Martina mcbride would like you to step away
From your desserts.
Camille: Good job.
Good job.
Joel mchale: Martina, the safety bake is complete.
Are you ready to taste?
Martina mcbride: So ready.
Joel mchale: Good, here we go.
We'll start with our self-taught teams.
Steph and cherry, we would love to try your dessert.
Cherry: Now that we're merged
With the classically trained bakers,
We're going up against the best of the best.
We're really nervous about what these bakers can do.
Laissa: It looks pretty flat.
Camille: We're not impressed
With steph and cherry's tart.
It looks undercolored and flat.
Steph: We've made you a green apple tarte tatin
With a rough puff pastry.
Maybe it is a tarte tartin.
Yolanda gampp: What clues in the kitchen
Made you decide to create this tarte tatin?
Cherry: We saw the caramelized apple in the trash.
Cherry: The saute pan in the dishwasher.
Yolanda gampp: Mm-hmm.
The crust is nice and flaky.
And throughout, even underneath, it remains flaky,
Which is really excellent. (chuckles)
Steph and cherry: Thank you.
Curtis stone: The pastry, it is wonderful.
It is so flaky and lovely.
Martina mcbride: The caramelization is nice
And kind of chewy, and I like the crust too.
Joel mchale: Fadi and t.
Fadi: We made a apple tarte tatin
With a rough puff pastry crust.
Amber: How confident are you that that was...A pear peel?
Yass: I'm confident.
How confident are you? Amber: Hmm.
Joel mchale: It's the first time you've made this?
Fadi: It is.
T: First, but hopefully not the last.
Yolanda gampp: It's very tasty, and the dough is perfect.
Curtis stone: It tastes wonderful.
One thing that you've done really well
Is you've tucked the edges of your pastry
In and around those apples
So you've given a really nice lip to the tart that holds--
T: Yeah, that was really hard.
Curtis stone: Oh, it is.
Martina mcbride: I love it.
Fadi: Yay!
Joel mchale: Tarsha and kristy.
Camille: That's very well caramelized.
Tarsha: There's a lot riding on this dish.
And now we're up against the classically trained chefs,
So we really got to step up our game.
It's an apple tarte tatin with a rough puff pastry crust.
Amber: It could have been apple.
Yolanda gampp: The apples,
I do think they're a little soft for a tarte tatin.
But the way that you've spiced them and the caramel,
I could eat a bowl full of that on ice cream.
It's so good.
Curtis stone: I'm a little concerned
About the thickness of your pastry.
Like anything you cook with rough puff,
It should cook for as long as it takes
To cook the pastry all the way through.
And if an apple tarte tatin was made
In the crime scene kitchen,
Then it's really going to come down to a taste test
And which ones executed the nicest, so good luck.
Our self-taught bakers seem to be flying high.
They're not weighed down with an abundance of knowledge
And second guessing themself all the time.
They seem very creative and free.
I think it'd be a big mistake
If our classically trained bakers
Underestimate the self-taught bakers.
Joel mchale: Here we go.
It's our classically trained teams.
Amber and yass.
Amber: We're going up against the home bakers
And we have to bring our a game.
(cherry gasps) yass: We have made a pear tarte tatin.
Joel mchale: Uh-huh.
(amber and yass laugh)
Tarsha: They're the only ones so far that have done pear.
Kristy: Might be the thing.
Yass: I believe that I saw pear peels in the compost bin.
T: If it's pears and not apple...
Fadi: Checks out.
Martina mcbride: This crust,
Like you want to just pick it up and eat it with your fingers.
Yolanda gampp: Like this.
Martina mcbride: Yeah.
I love it.
Curtis stone: It is beautifully cooked.
The wonderful thing here is if you have a look
At the piece of fruit that I've cut through,
You can still really see the texture in it.
(foot stomps)
Yass: Did she just--
Amber: Did you stomp?
Yolanda gampp: I love my job.
Amber: That's it, swing your feet.
Curtis stone: Guys, if you're the only ones
To detect pear in the crime scene kitchen and you're right,
You'll be going straight through to the quarter finals.
Joel mchale: Laissa and camille.
Fadi: That looks so good.
Martina mcbride: Wow.
Camille: This is a green apple tarte tatin.
Cherry: That's how you say it.
Yolanda gampp: Say it again.
Joel mchale: Have you guys made one of these before?
Camille: Yes.
(fadi and t laugh)
(suspenseful music)
Yolanda gampp: Hmm.
I like the fact
That your apples have stayed on the tart side.
Martina mcbride: I was just going to say they feel fresh.
Yolanda gampp: But I do wish
There was more of an amber deep caramel on top.
Camille: We do too.
Curtis stone: All in all,
This is a very classically trained execution.
If it turns out to be an apple tarte tatin,
There's four of you that made it,
And we're really going to have to concentrate on the taste
And see who followed all of the clues
And also, who made the best tasting tarte tatin.
Joel mchale: Sherry and sally.
Sally: Last time we were in the kitchen,
We won that safety bake,
And we're hoping we get the safety bake again.
Fadi: It's so pretty.
Cherry: Oh my god, it's so caramelized.
Sherry: Today, we have made you guys
A caramel apple--
Sherry and sally: Galette.
We always got to wonder if they saw another clue.
Martina mcbride: It's beautiful.
Sherry: Thank you.
Curtis stone: What made you think
That a caramel apple galette
Was made in the crime scene kitchen.
Sherry: So we found apple filling in the trash,
And then sally saw a hash mark--
Sally: On the saran wrap.
So that leads us to a puff pastry
Because there's butter on the grater.
Fadi: What did I miss?
Laissa: I don't know.
Yolanda gampp: There's so much flavor in the filling.
Martina mcbride: Mm-hmm.
Yolanda gampp: Where the crust along the edge is
Amazing, especially with the addition of the sugar.
Curtis stone: Got gorgeous color
Around the outside of your galette.
The fruit is beautifully caramelized.
Martina mcbride: This fruit filling is delicious.
Sherry: Thank you.
Martina mcbride: It has like a lot of depth, the flavor.
Curtis stone: What you guys have to pray for
Is that a galette
Is what came out of that crime scene kitchen.
Joel mchale: Our newly merged bakers have presented us
With four apple and one pear tarte tatin
And one galette in this safety bake.
There's just one thing to figure out.
How have I put on so much weight?
Also, who got closest to martina's mystery dessert?
We'll find out after this.
(suspenseful music)
Welcome back to crime scene kitchen.
Here's where things stand.
We have four apple tarte tatin,
We have one pear tarte tatin,
And we have one caramel apple galette.
Whoever does best in this bake is safe from elimination
And goes straight through to the quarter finals.
And steph and cherry have won all three
Of their safety bakes so far.
Can they make it four?
Now it's time to find out
What's inside the semigloss painted box of secrets.
Confectionator 3000, reveal martina's mystery dessert.
(dramatic music)
Fadi: What is it?
Sherry and sally: Come on, galette
Steph: What is it?
What is it?
I hope we get safety again
'cause I don't know how to live otherwise. (laughs)
Cherry: Yeah.
Amber: Be a pear.
Just be a pear.
Fadi: Apple.
Apple.
Camille: Is it a tatin?
Martina mcbride: The mystery dish is a tarte tatin,
Buttery caramelized apples baked under a flaky puff pastry.
T: We got it right.
Self-taught, never made a tarte tatin before--
Fadi: Nope. T: And we did the job.
Sherry: Damn, we should have made that.
Sally: I know.
Sherry: We're classically trained,
But maybe the self-taught bakers
Have pretty good detective skills.
Joel mchale: Curtis,
What clue should they have uncovered?
Curtis stone: Here's what they should have seen
In the crime scene kitchen.
(suspenseful music)
The flour, grater with butter,
And used plastic wrap with tally marks
Suggesting a rough puff pastry was made.
The peelings in the compost
Clearly indicated apple as a core ingredient.
Amber: This girl right here said, "I know it's a pear."
Curtis stone: A key clue was the large size
Of the caramelized apple in the trash.
That, along with the ovenproof skillet and caramel remnants,
Clearly indicated this bake
As the french classic tarte tatin.
Sherry: I knew I missed the dishwasher.
Sally: Sherry.
Sherry: Sorry.
Joel mchale: Ok.
Judges, who came closest to the mystery dessert?
Curtis stone: On balance, one edged out the others.
The winners of the safety bake are
(suspenseful music)
Fadi and t.
(contestants cheer and applaud)
(dramatic music)
Fadi: Get over here.
T: We got safety!
Fadi: Woo!
(contestants cheer and applaud)
He needs a moment.
Joel mchale: So it's a win for our self-taught bakers.
Fadi and t, congratulations.
This is the first safety bake you've won.
It was about time.
You advance straight into the quarter finals
And will not have to compete in tonight's elimination bake.
So you guys can head to safety.
Congrats.
(contestants cheer and applaud)
Fadi and t.
Fadi and t: ♪ quarter finals, quarter finals ♪
Fadi: Eat it!
Joel mchale: Martina mcbride,
Thank you for being our guest judge.
(contestants cheer and applaud)
Country music legend, martina mcbride, everyone.
Martina mcbride: Bye, guys.
Joel mchale: It's time now for the elimination bake,
Which is the least popular bake
Because of the whole, you know, elimination thing.
Yolanda, you devised this mystery dessert.
The crime scene kitchen is once again open
For your investigation.
Here we go.
Amber and yass, start your search.
Each team will get the same amount of time
To examine the same clues.
Yass: What do we see?
What do we see?
Amber: There's ap flour that's on here.
There's five eggs.
On the island,
There is five eggs that have clearly been used.
There's some milk, and there's a little bit of flour.
What are we making?
Yass: All right, look at this, look at this.
What is that?
It was down there.
It's a dust pan.
Amber: It smells like a crepe batter or something.
And it smells like crepe batter.
There are also tick marks on it.
Yass: I got a blender, I got a blender.
What are you thinking?
What are you seeing?
Amber: Well, maybe the blender is used
To make the crepe batter.
Yass: You do use a blender.
Amber: We're going to make crepes.
Kristy: This is a pastry cream.
This is pastry cream.
We've got vanilla open.
This smells exactly like a vanilla pastry cream.
Tarsha: There's something on this spatula
That looks like chocolate.
One, two, three, four, five eggs.
One stick of butter, all-purpose flour, milk.
The flour, the butter, the eggs,
There are so many things you could use those ingredients for
And it could be a cake.
In the dishwasher, we hit the mother lode.
Kristy: This thing.
Tarsha: Crepe pan.
We're making crepes.
But there's also a cake ring.
It's a crepe cake.
I think it's a crepe cake.
Kristy: I've seen a little bit about crepe cakes.
You take several different layers of crepes
And put some kind of filling in between
And you stack it up to look just like a cake.
Cherry: Wait!
Did you see this?
I picked up the crumpled piece of post-it.
Steph: What's on it?
Crepe batter.
Cherry: Uh-huh.
Steph: One, two, three, four, five, six, 30.
Six little groups of five hash marks.
That's 30, 30 crepes.
Camille: Count.
Laissa: One, two, three, four, five, six.
Camille: It's 30.
You have to make 30 crepes.
Yass: But it says 30.
Kristy: It's one, two, three, four, five.
Six times five is 20.
Sherry: Sally, we have four plates.
I head to the dishwasher and I see four plates
And I'm realizing that we have to serve this crepe cake
To four guests.
Laissa: Oh, look, it's round.
It's round, look.
Where the chocolate here, look.
Hmm.
I think the ganache can be spread
Because of the offset spatula that I saw,
And it also can be poured
Because of the cooling rack with the drips.
So I'm not sure.
(timer beeps) (buzzer blares)
Tarsha: Oh, shoot, shoot, shoot.
There's not much time left.
Sally: Ganache.
Cherry: Ok, ok.
Steph: Ok.
Cherry: Flour, milk.
Yass: Chocolate.
Joel mchale: And that is time!
That is time!
The crime scene kitchen is closed for the night.
You'll now have two and a half hours
To create the mystery dessert,
And the team who performs worst overall
Will be eliminated from the competition.
Sherry: It is so important
That we don't get eliminated tonight.
We need to step up our game.
We need to amplify our twin telepathy
Because we need to win this elimination round
And get to the next stage.
(suspenseful music)
Joel mchale: You'll now have two and a half hours
To create the mystery dessert.
Ready.
Guess.
Bake!
(timer beeps)
Was that too much?
Yolanda gampp: Always.
Joel mchale: Thank you.
Tarsha: I know that we're making crepe cakes.
After seeing the crepe pan
And the cake ring in the dishwasher,
Everything else makes sense.
So I know that we're going to be making a crepe cake.
The only problem is
I don't know how many layers we're supposed to make.
Kristy: Did you see the paper in the dust pan?
Tarsha: No, did you?
Kristy: Mm-hmm.
Tarsha: What was it?
Kristy: It was just a post-it note with tally marks.
Six, five, so it's 20, and I'm thinking
That's how many crepes we have to make for each.
Tarsha: I missed it.
Now we know.
We're going to make a 20-layer crepe cake
With vanilla pastry cream in the filling
And chocolate ganache glaze all over it.
Yass: In the dishwasher, I see the ring cake pan,
A dust pan with post-it equal up to 30.
Amber: And then with that ring mold,
I'm thinking a crepe cake.
Yass: We think we're going to make a 30-layer crepe cake
Filled with diplomat cream, which is pastry cream
That's been lightened with whipped cream,
And topped with chocolate ganache.
And maybe put a little magic in it,
Just a touch, just a touch.
Amber: The crepe batter could have been made
Inside of the blender to blend it up.
Yass: Oh, yeah, it was the freaking blender!
Amber: There was a blender.
Yass: Come on, yes!
Amber: She saw the blender.
Yass: Did you just do the blender dance?
Amber: I did do the blender dance.
Yass: Let me see the blender dance so we can do it.
Amber: The blender.
(yass laughs)
Sally: That pan tells me it's a crepe cake.
But now we have to think about how we're layering this.
It's going to be ganache, pastry cream,
Ganache, pastry cream?
We're not sure how we're going to like fill our crepes
Or how we're going to cover our crepes.
So right now, we're just going to stick
With the ganache and pastry cream filling.
The only thing is there wasn't anything to show
How we're going to design it.
But I think since those four plates,
That's how we're supposed to present it, right?
Sherry: We serve the four plates, I'm assuming.
Sally: Yeah.
I'm not totally sold on this idea, but sherry just,
She's really determined about those four plates.
Sherry: Everything that's been in the dishwasher
Has been used, so we have to serve four plates.
Steph: This is going to be an insane operation
'cause basically, you make a crepe, I put it in the freezer,
It chills, it comes back out,
Like, it gets a layer, and it goes back in the fridge,
And back out, and back in, and back out.
Now that it's our first time in the elimination bake,
I'm feeling so nervous.
Who knows how it's going to go?
Cherry: Mm-hmm.
We're setting the crepe cake with the pastry cream layers,
And then we are going to pour the ganache over it.
Based on the pastry cream on the stove,
The ring of chocolate on the drying rack,
We concluded that we are making a 30-layer crepe cake
With diplomat cream and glazed with chocolate ganache.
(cherry groans)
Steph: Ooh, that looks so good though.
Cherry: No, it's not!
I don't know how to do this.
(timer beeps)
Joel mchale: 90 minutes remaining,
Plenty of time to question your recipe,
Your partner, and your choice of vocation.
Tarsha: Are you still counting?
Kristy: Uh-uh. Tarsha: What?
Kristy: That was two more.
Tarsha: It has to be exactly 20.
Kristy: Ok.
Joel mchale: Camille and laissa.
Ok, so what do you got here?
What are you making there?
Laissa: So it's a crepe cake filled with pasty cream.
Joel mchale: So it's a cake of crepes.
Camille and laissa: Yes.
Camille: For this elimination bake,
We are making a 30 layers crepe cake
Filled with vanilla pastry cream
And covered with a chocolate ganache.
Joel mchale: Is there anything I can do?
Camille: Get out of here.
Joel mchale: Oh, I'm staying now for another 30 minutes.
Yolanda gampp: All the teams are making crepe cakes.
So if the mystery dessert is a crepe cake,
Then it's going to come down to every single detail,
The crepes, the filling they've chosen.
Curtis and I have no choice
But to judge based on taste and execution.
Sally: Crepes are so technical.
Even though we are classically trained,
I don't make crepes a lot.
If I do make crepes, it's like one or two and that's it.
I'm not making a crepe cake.
I think this is the first time
Where we're like crunching on time.
We don't have time because the most important thing
Is to have 30 layers of crepes.
Sherry: These crepes take forever.
We're only at four.
Sally: We're running out of time, running low on crepes.
It's just going to come down to like the last second.
Sherry: You got to get this done, sally.
(suspenseful music)
Joel mchale: 30 minutes remaining, 30 minutes.
Sally: We're doing 30 layers of crepes, right?
And then the rest,
We're just filling in with the ganache pastry creams?
Sherry: Yes.
Sally: I hope this is the right way to do this.
I get to about six or eight layers
And I'm telling sherry like, "are you sure
"this is what we're supposed to put in the filling?"
Sherry: And I remember the only thing I saw
On this offset was chocolate.
The only time you use the big offset spatula
Is when you frost a cake.
Sally: Maybe it was covered in ganache.
That would make sense.
So I'm talking to sherry and I say we had to do the layers
With pastry cream and whipped cream
And ganache on the outside?
And we literally don't have enough time to make more crepes.
Let's just stay calm.
Sherry: I'm going to make more batter.
You just work on that.
Sally: So right now, we're making a 30-layer crepe cake
Filled with pastry cream
And covered in dark chocolate ganache.
Sherry: And served on four plates.
Joel mchale: Here we are, elimination round.
T and fadi took home the safety bake
And are sitting pretty right now.
What's everyone doing?
Yolanda gampp: All of the teams
Think the mystery dessert is a crepe cake
With chocolate and pastry cream.
So it's going to come down to the tiniest of details,
As well as taste and execution.
Tarsha and kristy are the only team
Making a 20-layer crepe cake, not 30.
And sally and sherry are the only team
Planning to serve their cake in slices rather than whole.
Curtis stone: Sally and sherry have changed track.
They were layering each crepe with ganache.
They've stopped doing that, and they've made the decision
To use the ganache over the top.
I just don't think they're going to get a cake in front of us.
Sally: Sherry, what's the time?
Sherry: 7:19.
Sally: I'm out of cream.
We're running out of time,
And we're running out of pastry cream and whipped cream.
It's going to burn the cake.
I'm out of cream.
Sherry: I know, but we got 30 layers?
Sally: No.
Ok, we're at six minutes.
Sherry: Where the (beep) are our plates?
(timer beeps)
Joel mchale: One minute remaining!
Kristy: Why do you have to smooth it?
Tarsha: Because it's not smooth.
Cherry: This is an ordeal.
Yass: Sometimes I do get paid to do this.
(amber snorts)
Camille: Are you stressed?
Laissa: A little bit.
Sally: No, not like that.
Judges: Nine.
Eight.
Seven.
Sally: Sherry, sherry, sherry!
Judges: Six, five.
Four.
Three.
Two.
One.
Joel mchale: And that is time.
That is time.
Step away from the desserts.
Yass: Woo!
Sherry: We can't do anything about it now.
We know we put our heart into it
And we're ok with whatever the outcome is.
We got this far.
We did the best we could.
We know we could have done a lot better.
Joel mchale: Fadi and t,
You are safe, but join us for the tasting.
Camille and laissa.
Tarsha: It'll be perfect.
Now we're going against classically trained bakers
And they probably make these types of things
Every day of the week.
Joel mchale: Wow.
Yolanda gampp: What do we have here?
Camille: A 30-layer crepe cake filled with pastry cream
And covered with a dark chocolate ganache.
Tarsha: Thirty layers.
Yolanda gampp: And what clues in the kitchen
Made you decide to create this?
Camille: We found in the dishwasher a whisk,
And we saw the crepe pan at the very back of it.
We saw an offset spatula with a chocolate ganache.
Yolanda gampp: And what made you decide on 30?
Camille: We found a note under the sink in the dust pan
With marks, and it was 30 of them.
Kristy: There were six sets of five tally marks
That equaled up to 20 on the--
Tarsha: That's 30.
Kristy: What? Tarsha: That's 30.
Kristy: I counted 20.
Tarsha: Kristy!
Yolanda gampp: The texture of your crepes
And the thinness is really, really nice.
Curtis stone: It's a wonderful crepe recipe.
You can tell it has a really nice texture.
Good job.
Camille: Thank you.
Joel mchale: Tarsha and kristy.
Steph and cherry: Wow.
Tarsha: We are going home.
We're going home.
Joel mchale: Look at that.
Sherry: Did everyone ignore the plates?
Tarsha: We have a 20-layer crepe cake
With chocolate ganache covering
And vanilla pastry cream filling.
Steph: I think they said twenty. Cherry: Yeah.
Kristy: I may have misread something
In the crime scene kitchen.
Sally: Oh my gosh, sherry!
Kristy: I was looking at the sticky note
That was under the sink in the dust pan
And I may have miscounted.
Sherry: At least we know how to count. We counted this one right.
Sally: Yes. Thirty!
Curtis stone: Personally, I love the flavor of pastry cream.
I might have liked just a little bit more
In between each crepe.
But it really is a delicious cake.
Yolanda gampp: Especially when you get
A bit of everything in a bite,
The chocolate ganache, the pastry cream, and the crepes.
Curtis stone: Of course, there's a big difference
Between a 20-layer and a 30-layer.
Who knows what was made in that crime scene kitchen
Even if it was a crepe cake.
That remains to be seen.
Joel mchale: Steph and cherry.
Cherry: We're feeling iffy about how it looks.
Steph: Yeah, it's our first time in the elimination bake,
So I hope it's not our last.
Cherry: We have made a 30-layer crepe cake
With diplomat cream, glazed with chocolate ganache.
Curtis stone: What happened here with the presentation?
Steph: It was meant to be a drip,
But it kind of ended up being exactly in between.
Yolanda gampp: Your crepes are really even,
So is the way you spread the cream.
Curtis stone: Your chocolate ganache is delicious.
Cherry: Thank you.
Curtis stone: The elements are certainly there.
The ratios are wonderful.
Cherry: Thank you.
Curtis stone: So it tastes much better than it looks.
Steph: Yeah.
Cherry: Oh, I'm good.
Joel mchale: Thanks, guys, it was great.
Cherry: Thank you so much!
Joel mchale: It's amber and yass.
Laissa: They didn't cover the sides.
Tarsha: It's thirty layers.
(cherry gasps)
Joel mchale: Wow.
Amber: We have a 30-layer crepe cake.
Tarsha: I'ma be sick.
Amber: Filled with a pastry cream,
Topped with dark chocolate ganache.
Sally: There is one clue that they missed.
Sherry: Why is there four plates? You need to serve four.
Yolanda gampp: It's just a thing of beauty.
It's so even.
It's wonderful.
And your ganache has a beautiful shine.
Yass: Thank you.
Curtis stone: To me, I just see that classical training
And I'm like, ok, they know what they're doing.
And it tastes so wonderful,
And the ratio of pastry cream to crepe is just exquisite.
Joel mchale: Thank you, it was glorious.
Amber and yass: Thank you.
Yass: Thank you. Amber: Thank you, guys.
Joel mchale: Sally, sherry.
Are you hiding something?
Camille: The four plates.
Cherry: Oh, ok, yes.
Yass: They sliced them. Amber: Oh they cut them.
Sally: It's a disaster.
Like, it's so embarrassing
To have to serve this to the judges.
Sorry.
We made a 30-layer crepe cake filled with pastry cream,
Whipped cream, and covered in dark chocolate ganache.
Since sherry saw the four plates in the dishwasher,
We decide to cut the cake last minute
And add it on the plates.
Curtis stone: Is that the whole cake,
Or is there more that you didn't serve?
Sherry and sally: There's more.
Curtis stone: Do you want to bring it out for us?
Steph: I mean, it makes a lot of sense actually...
Cherry: Yeah, yeah. That's the first thing I thought of too.
Camille: We all thought about it, I think.
Sherry: Here's our cake.
Curtis stone: Did it cross your mind,
We shouldn't cut it?
Or are you glad that you did?
Sherry: I feel like why would there be four plates
In the dishwasher, and there's no cake stand.
Cherry: I'm going to throw up if it's slices that come out.
Yolanda gampp: I don't get enough pastry cream.
Although they're all even,
They feel a little on the gummy side.
And along the top, I mostly taste ganache
Because all of the filling up there
Has dissolved with that heat.
Curtis stone: But if four slices
Of a 30-layer crepe cake was what you were supposed to serve
From that crime scene kitchen, it might even mean
That you're totally safe from elimination.
Sherry: We're hoping and praying
That there's four plates in that confectionator.
And if there are four plates in the confectionator,
Then we know for a fact that we're not going home tonight
Even though it doesn't look perfect.
(suspenseful music)
Joel mchale: Welcome back to crime scene kitchen.
So here's where things stand.
Three teams made a 30-layer chocolate crepe cake.
Sally and sherry cut their 30-layer cake into four portions.
And tarsha and kristy were the only team
To make a 20-layer cake.
At this point, it's a real crepe shoot.
I'd like to apologize to my family and friends
For that joke.
The team that does the worst will be eliminated
And won't make it to the quarter finals.
Confectionator 3000, reveal the mystery dessert.
(dramatic music)
Amber: We are praying right now to the pastry gods
That we got this right.
Sherry and sally: Come on, four plates, four plates.
Kristy: Look at it.
Sally: It's not four plates.
Joel mchale: The mystery dessert is 30 crepes
Filled with velvety cream diplomat
Surrounded by a layer of chocolate ganache.
Tarsha: Does that make you sick every time you hear it?
Joel mchale: Yolanda, what should they have unraveled
In the crime scene kitchen?
Yolanda gampp: The short-walled pan in the dishwasher,
The remnants of the pastry cream combined with the cake ring
Strongly indicated a crepe cake.
The used cooling racks and offset spatula
Suggested that the cake was coated in chocolate ganache
And the height of the crepe cake.
Yolanda gampp: The tally marks adding to 30
Was an indication of 30 layers needed for the cake.
Tarsha: I'm going to throw up for real.
We are going home.
Yolanda gampp: The four plates in the dishwasher
Along with the mugs were clearly unused,
And therefore, not part of the mystery dessert.
In addition, there was no evidence
Of a knife to cut the cake.
Sally: Those plates.
Sherry: Those damn plates, ugh!
Joel mchale: And now, the very tough part,
Who is going home tonight?
Curtis stone: Tarsha and kristy,
Your cake was correct in almost every aspect
Except you were missing 10 crepes,
A third of the overall cake.
Yolanda gampp: Sally and sherry,
You decided to serve four slices of your cake,
And your presentation and execution was sloppy.
Curtis stone: Unfortunately,
The team going home tonight is
(suspenseful music)
Sally and sherry.
Sally: We did good.
Sherry: I love you.
Curtis stone: Sally and sherry,
You've baked such delicious things for us
So far in this competition,
But tonight just wasn't your night.
The time just got the better of you.
Joel mchale: It's been so fun having you on the show.
Your energy is terrific.
Thanks for being on the show, you guys.
(contestants cheer and applaud)
Fadi: Good luck.
Sally: We're proud of--
Sherry: Yeah.
Sally: All the dishes we've presented.
We're going to walk out here with our head held high.
Sherry: Yep.
Sally: No matter what, we still have our--
Sherry: We have each other. Sally: Five cats.
Sherry: Yeah, we still have each other.
Sally: We have each other and our whole family.
Sherry: Exactly.
Joel mchale: Congratulations, everyone.
You all join our safety bake win, fadi and t,
And move to the quarter finals.
(contestants cheer and applaud)
Congrats!
That's all for tonight, everyone,
But I'll see you again next week
When our guest judge will be celebrity chef
And next level chef judge, richard blais.
My bosses at fox would like you to know
That you can just keep your tv
Tuned to this station until then.
I'm joel mchale. Good night.
(contestants applaud)
Curtis stone: Congratulations. Joel mchale: Good job.