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[dynamic music playing]
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I can't believe it.
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{\an8}We started with 12 hungry chefs
and narrowed it down to you talented four.
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{\an8}It is super surreal
to be in the final four,
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surrounded by amazing people.
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I feel like these are the top dogs,
and I'm among them.
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{\an8}One of you here will go down
in history as a snack food legend
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{\an8}as well as snagging
that $50,000 grand prize.
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All you'll have to do to get it is impress
our judges in the remaining challenges.
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{\an8}If it feels like
we're getting really nit-picky
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{\an8}and we're being harder
as the competition goes further,
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it's because you are top four.
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And we can't wait
to see what you guys do.
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Without further ado,
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let's check in with our friend,
the vending machine,
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to find out what y'all be making today.
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[playful suspense music playing]
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Ooh.
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You're gonna be making Ho Hos!
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[exhales]
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[Sandy] Of course the Ho Ho drops.
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{\an8}My baking skills are non-existent.
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{\an8}There's no way in hell
I'm making a five-millimeter cake.
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You're gonna have to make a cake
that's strong and sturdy enough
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to be rolled
into that characteristic swirl
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without being too strong
that it becomes dense and gummy.
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I sense disaster.
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Shh!
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{\an8}The cakes are moist, rich, and fluffy
while being enrobed in chocolate.
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Not only do you have to roll the cake,
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but you have to roll
the frosting along with it.
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Each one has different set of physics
you gotta watch out for.
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We're gonna fail.
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Stop it.
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You'll have two hours to make a Ho Ho.
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{\an8}Get ready to take your stations.
The recreation challenge starts now.
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{\an8}[horn honks]
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{\an8}[upbeat music playing]
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[Hari] To create the Ho Ho, our chefs
need to make a chocolate cake batter
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that is airy and thin,
but strong and flexible enough
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to have the ability to roll
into the Swiss roll shape of a Ho Ho
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without breaking apart.
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It's a nice cocoa aroma.
I really like the aroma of it.
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It's a really moist cake, which is good.
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Look at how thin those layers are.
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I don't know if a human
can make layers that thin.
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[Hari] Second, they'll need
to create a cream filling
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that is a thin marshmallow consistency
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so it's easy to spread onto the cake,
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and then roll the cake and cream filling
into the Ho Ho shape.
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Finally, they'll need
to prepare a chocolate glaze,
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combining it with coconut oil,
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so it dries into a hard chocolate shell
encasing the Ho Ho.
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I think one of the issues
trying to recreate a Ho Ho is,
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it does look tidy.
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[Lauryn] Behind you.
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If the swirl is a bit off
or the chocolate coating is too thick,
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it can look really bake sale
really quickly.
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Something somebody's
selling on a sidewalk.
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[Hari] Dense. Moist. Flexible.
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{\an8}Each day, my mantra is,
"One day at a time."
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{\an8}Be present in the moment.
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My mom always says,
"How do you eat an elephant?"
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"One bite at a time till it's gone."
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Thinking about these challenges coming up,
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I think this is a big elephant.
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My approach is to mix my flours together.
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{\an8}Some soy flour.
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{\an8}A little bit of baking powder
with the cocoa powder.
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I'm dissolving my salts in my fats,
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emulsifying them
to help give flexibility in the batter.
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Then I will lay them flat,
bake them quickly.
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Then I will fill lightly,
roll, cut, set, coat, and enjoy.
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Piece of cake, right? Nothing doing.
Just make a Ho Ho.
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Cocoa powder, obviously.
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The hardest part of recreating
the Ho Ho is definitely the cake.
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I wanna make sure
it has structure, but it's not dense,
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which will be difficult.
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I'm sifting through
all of my dry ingredients.
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That's how you get a nice even cook
on your cake and it gets really fluffy.
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It's cake. I love cake.
I love making cake.
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I used to have a side hustle
of making cakes for special occasions.
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I love cake so much.
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Does anyone have the immersion blender?
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I feel strong today, but I'm also, I mean...
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There's things that could go wrong.
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[thud]
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[laughing]
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-Are you all right?
-[laughing] I'm fine.
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This is why they say
don't run in kitchens.
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I'm only slightly embarrassed.
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[dynamic music playing]
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-Sandy.
-Hey, guys. How are you today?
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-Good. You're double-fisting mixers.
-[chuckling] Yeah.
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[Ali] Walk us through your approach.
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I did the six eggs,
sugar, and got 'em really fluffy.
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Then I added in minimal flour,
kinda just trying to pump moisture in it.
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I'm worried about density.
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We're looking for cloud cake,
not heavy, wet fog.
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Yeah.
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There's a lot of water
in your batter already.
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Um, there's no water.
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-Eggs?
-There's mad eggs.
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-Eggs are mostly water.
-Yeah.
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Oh, okay. Fair enough.
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I'm not really science.
I'm very, like, hands-on feel.
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-Whether you like it or not.
-Yeah.
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Science is calling the shots
on everything that happens.
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It's your choice to acknowledge it or not.
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Yeah.
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We hope it looks and tastes like a Ho Ho.
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I guess we'll find out when it comes out.
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Thanks, Sandy.
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I'm gonna make the lightest, airiest,
most chocolate-y sponge cake for you guys.
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{\an8}I'll use a Dutch-process cocoa.
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{\an8}I think the flavor is more intense
and it's a higher quality.
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{\an8}I'm more of a savory chef,
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{\an8}but I feel more comfortable baking
than making Gushers or Pringles.
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So, I'm actually here for it.
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I think in order to win,
I have to be perfect, quite frankly.
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{\an8}The other three competitors
are worthy adversaries.
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Hari is methodical and meticulous.
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Sandy, he can't even tell you
what he's doing,
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but then these amazing things come out.
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I think Lauryn's a sleeper.
She's one of the youngest people here,
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but she knows her field of study so well
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that she's intimidating in her own right.
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I wanna win this competition because
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American society loves to tell women
over 40 they're past their peak,
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nobody wants them
and they can't do anything.
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I'm here to show them
I'm just getting started.
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[Hari] Dang, it's getting good.
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It looks really good.
I'm happy with the batter.
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[Ali] This is a challenge where
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each of these chefs should have
rolled something in their lives.
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So many times
they can't remember, absolutely.
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The trick is gonna be engineering
each of the components
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so they will roll correctly.
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The cake has to be strong, but not tough.
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Kind of like how I like my men.
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Tender and flexible?
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Exactly.
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[intriguing music playing]
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I'm so scared.
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Ah. Let's see. It's peeling off nice.
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Ooh. ♪ And it's thin ♪
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♪ It's so thin ♪
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[Clara] I feel good about the cake.
I like the way it looks, light and airy.
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-Hey, look at these.
-Yeah, mine look better.
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[laughing]
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What a funny guy.
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[chuckles]
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My sponge cake
right now is a little dense.
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Come on.
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The great thing is,
it is literally a yoga mat.
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I could roll that thing up
and put it in my pocket
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and unpack it later
and it'd roll right out.
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Boom.
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So hard.
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It's light and airy. We're fine.
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[laughing]
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This bend is real nice.
I'm real happy with the bend.
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It's all about the bend.
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[Clara] All right, I'm getting nervous.
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[tense music playing]
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[Clara] Argh!
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[Ali] Oh, Clara is doing the cake crumble.
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[Helen] Uh-oh.
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My cake's falling apart.
It's an utter disaster.
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[tense music continues]
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-Just falling apart into ashes.
-Yeah.
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I didn't bind it enough,
and so it's all falling apart.
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{\an8}One hour left!
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Can't salvage it. It's garbage.
I have to start over.
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I need to keep going.
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Freaking out won't help me
get to my final destination.
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I will go down swinging
rather than give up.
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She's in redo mode.
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Wait, redo mode from the start?
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Yes.
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[Ali] I don't know
if it's actually possible
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to start everything again
with less than half the time remaining.
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She was overcomplicating it because
she had 20 ingredients going into it.
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Gonna have a heart attack.
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[funky music playing]
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I'm gonna bring together the filling.
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The original Ho Ho,
it's filled with a light frosting icing.
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And they use a lot of fats in this.
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For mine, I'm gonna take
a meringue approach.
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It's light, fluffy, creamy, sweet.
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I'm whisking all of my sugars together
so I can add them to my egg white filling.
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I'm giving structure
from the sugar to my fluffed eggs.
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I'm really going for precision this time.
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Right now, I'm making my frosting.
It looks nice and glossy.
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Oh, yeah. Fluffy... texture.
Kind of like marshmallows.
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Remember when my cake got messed up
and I started over the middle?
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This is the fastest cake I've ever made.
I won't give up. I'll go down trying.
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Come on, fluff!
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I'm making the filling right now.
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{\an8}Cream of tartar, where are you?
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{\an8}Cream of tartar is really helping.
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{\an8}It's like a stabilizer
and it works well for fluff.
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{\an8}Yeah, it's looking really good.
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So high on sugar right now.
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{\an8}You have 30 minutes left, chefs.
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{\an8}Thirty minutes.
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Chilled and filled.
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How much fluff is too much fluff?
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It's crazy how malleable it is still.
It's not falling apart when I do this.
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Hey, everyone. Come and see
how good this looks.
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-You're my hero, dude.
-[Sandy laughs]
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00:11:04,580 --> 00:11:07,541
The fluff is looking marshmallow-tastic.
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00:11:07,625 --> 00:11:10,920
Really fluorescent white,
almost looks fake, but I know it's not.
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It's the magic of egg whites and sugar.
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00:11:15,591 --> 00:11:16,634
Look at that.
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I will take this over
crumbling chocolate cake any day.
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[Hari] I'm trying to work on the sides.
I think my amount of filling's right.
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They're breaking a bit.
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00:11:28,938 --> 00:11:30,523
It's a little bit bigger.
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[sighs deeply]
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"Go on TV," they said. "Fun," they said.
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The last aspect of the Ho Ho cake
is the chocolate glaze.
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It is a very thin layer of chocolate.
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I keep thinking I'm okay,
and then I'm not.
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00:11:50,793 --> 00:11:52,420
It might be a bit thick.
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Definitely want to get out
any dry bits that might be there.
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Okay, that's good.
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Is it hard to make
that flexible, thin chocolate?
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00:12:02,471 --> 00:12:04,306
It's not just melted chocolate tempered.
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-It shouldn't be hard like a candy bar.
-Right.
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It's almost like a hybrid
between chocolate and a glaze.
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-[Clara] You have any more soy flour?
-Here's AP.
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00:12:12,898 --> 00:12:15,151
-Yes. No, I have AP.
-Okay.
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00:12:15,234 --> 00:12:20,406
The glaze, if I take a bunch of palm oil,
which sets at room temperature,
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it's magic shell.
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You dump that chocolate sauce
over ice cream and it hardens.
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That's how you get that crust on it.
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There's that sweetness.
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This was my biggest concern,
was this magic shell.
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That's why I get those things
in the blast chiller frozen because
241
00:12:36,297 --> 00:12:38,883
it'll be, like, good if it works.
242
00:12:38,966 --> 00:12:40,134
I don't know.
243
00:12:43,804 --> 00:12:48,642
This glaze is not as glaze-y as I'd like.
It looks thick. Gonna have to adjust it.
244
00:12:49,268 --> 00:12:51,145
{\an8}[Clara] I know my time is running out,
245
00:12:51,228 --> 00:12:53,856
{\an8}but I have to see how it is
when it comes out of the oven.
246
00:12:53,939 --> 00:12:56,317
I'm so nervous.
I feel like I'll have a heart attack,
247
00:12:56,400 --> 00:12:57,610
but I have to keep going.
248
00:13:03,073 --> 00:13:05,659
[Sandy] I know y'all were waiting for me
to do something messy
249
00:13:05,743 --> 00:13:06,994
and it's about to happen.
250
00:13:08,078 --> 00:13:09,079
[chuckles]
251
00:13:09,163 --> 00:13:11,165
I don't know. I'm crazy surprised.
252
00:13:11,248 --> 00:13:12,583
It, like, worked.
253
00:13:12,666 --> 00:13:14,126
Just my fingerprints.
254
00:13:15,544 --> 00:13:16,545
[chuckles]
255
00:13:16,629 --> 00:13:18,047
I need to glaze these up.
256
00:13:19,215 --> 00:13:23,302
I added probably 20 grams of water.
I think it'll still glaze nicely.
257
00:13:23,385 --> 00:13:26,806
You gotta go with the flow-flow
when you're making Ho Hos.
258
00:13:29,975 --> 00:13:32,269
I'm just making sure I have enough glaze.
259
00:13:33,312 --> 00:13:34,772
I'm gonna stretch this a bit.
260
00:13:36,190 --> 00:13:38,150
{\an8}Ten minutes left!
261
00:13:38,651 --> 00:13:39,485
{\an8}Thank you.
262
00:13:42,947 --> 00:13:48,035
{\an8}Okay. One, two, three, four, five.
263
00:13:52,957 --> 00:13:53,999
[exhales]
264
00:13:54,083 --> 00:13:55,459
Kids, don't try this at home.
265
00:13:55,543 --> 00:13:58,337
[suspenseful music playing]
266
00:13:58,420 --> 00:14:01,090
Ah! Look at that release! I'm so happy.
267
00:14:05,302 --> 00:14:09,014
They're not as small as they need to be,
but I feel like my textures are right.
268
00:14:11,851 --> 00:14:13,185
[exhales sharply]
269
00:14:14,395 --> 00:14:15,521
[exhales]
270
00:14:15,604 --> 00:14:17,439
[Clara] There's less
than five minutes left.
271
00:14:17,523 --> 00:14:20,734
I need to roll it, cut it into segments,
and I need to glaze it.
272
00:14:20,818 --> 00:14:21,819
Aah!
273
00:14:22,653 --> 00:14:26,073
{\an8}[percussive music playing]
274
00:14:33,831 --> 00:14:35,457
-[Lauryn] They look pretty.
-Thanks.
275
00:14:38,002 --> 00:14:39,420
[Sandy] Looks sexy.
276
00:14:41,881 --> 00:14:45,009
{\an8}-One minute, chefs. You have one minute.
-Thank you! One minute!
277
00:14:46,010 --> 00:14:50,347
{\an8}If you haven't started yet,
take some store-bought ones.
278
00:14:50,431 --> 00:14:53,726
Melt them slightly. Chip the edges.
279
00:14:53,809 --> 00:14:56,395
Make them look good, but not too good.
280
00:14:56,478 --> 00:14:57,354
Oh, God.
281
00:14:57,438 --> 00:14:59,523
[percussive music builds]
282
00:14:59,607 --> 00:15:00,691
Right behind. Hot!
283
00:15:02,151 --> 00:15:03,068
[Sandy] Eh... Oh!
284
00:15:05,863 --> 00:15:07,364
[exhales]
285
00:15:07,448 --> 00:15:08,490
{\an8}Did my best.
286
00:15:12,411 --> 00:15:14,371
{\an8}-Oh my God.
-[Megan] That's time!
287
00:15:14,455 --> 00:15:16,874
Put the Ho Hos down!
288
00:15:18,000 --> 00:15:20,210
-[Sandy] Clara, you are my idol. [laughs]
-She did it.
289
00:15:20,294 --> 00:15:21,170
Jesus.
290
00:15:23,505 --> 00:15:24,924
-Hello.
-Hi.
291
00:15:25,466 --> 00:15:27,760
Clara, can you talk to us
about your Ho Ho?
292
00:15:27,843 --> 00:15:31,388
{\an8}So, the first batch that I did
basically disintegrated.
293
00:15:31,472 --> 00:15:33,390
{\an8}I had to start all over again.
294
00:15:33,474 --> 00:15:37,311
So that is why it looks like
I'm plating for you for {\an8}Nailed It!.
295
00:15:37,394 --> 00:15:40,606
I apologize. It is tasty.
I will say that. I think it's delicious.
296
00:15:40,689 --> 00:15:42,066
It's light and airy.
297
00:15:42,149 --> 00:15:44,652
I am proud that I finished
under the circumstances.
298
00:15:45,986 --> 00:15:48,072
You made it,
so kudos for turning it around,
299
00:15:48,155 --> 00:15:49,406
-getting it on plate.
-Good job.
300
00:15:49,490 --> 00:15:50,741
Aesthetics are not great.
301
00:15:50,824 --> 00:15:52,534
-I like the cream.
-[Clara] Thank you.
302
00:15:52,618 --> 00:15:55,496
-I think with a cream that successful...
-Yeah.
303
00:15:55,579 --> 00:15:57,623
...your first cake might've worked better.
304
00:15:58,916 --> 00:16:00,334
It literally fell apart.
305
00:16:00,417 --> 00:16:02,628
[Ali] Honestly,
this could be like crumble.
306
00:16:02,711 --> 00:16:06,966
I think what you could've done
is spread out a sheet of just cream,
307
00:16:07,049 --> 00:16:10,678
stuck all the crumbs to it
and assembled an ad hoc cake.
308
00:16:10,761 --> 00:16:13,013
-Then glazed it really nice.
-True.
309
00:16:13,097 --> 00:16:16,850
In general, it tastes
very close to the original,
310
00:16:16,934 --> 00:16:21,188
but, like, fluffy and moist
and freshly made just for you.
311
00:16:21,814 --> 00:16:23,315
-Thank you so much, Clara...
-Thank you.
312
00:16:23,399 --> 00:16:24,358
...for sharing your snack.
313
00:16:24,441 --> 00:16:25,818
-Thanks, Clara.
-Thanks, guys.
314
00:16:27,653 --> 00:16:29,863
Hari, tell us about your Ho Ho.
315
00:16:29,947 --> 00:16:34,702
{\an8}Assembly was not machine-smooth,
316
00:16:34,785 --> 00:16:38,163
{\an8}but I feel it's a moist,
really good representation of it.
317
00:16:38,998 --> 00:16:43,752
I like that your glaze layer
is thinner than the cake layer inside.
318
00:16:43,836 --> 00:16:45,671
That is true to the Ho Ho.
319
00:16:49,091 --> 00:16:52,052
I think the texture
is a bit closer to a fudge brownie.
320
00:16:52,136 --> 00:16:54,847
It's a bit denser
and honestly a bit moister.
321
00:16:54,930 --> 00:16:58,434
The cream is very
marshmallow fluff texture.
322
00:16:58,517 --> 00:16:59,518
-Yep.
-[Helen] Right?
323
00:16:59,601 --> 00:17:01,854
And also because your cake is so dense,
324
00:17:01,937 --> 00:17:05,315
when you went to roll it,
it has flat parts and cracked parts.
325
00:17:05,399 --> 00:17:09,528
Part of the magic of the Ho Ho is
the cream is more dense than the cake.
326
00:17:09,611 --> 00:17:12,740
What you have is the opposite.
Your cake is stronger than your cream.
327
00:17:12,823 --> 00:17:15,034
-Okay.
-I really like flavor of the cream.
328
00:17:15,117 --> 00:17:16,660
As inaccurate as it is.
329
00:17:16,744 --> 00:17:18,996
-[Hari laughs]
-[Megan] But it's really good.
330
00:17:22,249 --> 00:17:24,251
Lauryn B, tell us about your Ho Ho.
331
00:17:24,334 --> 00:17:26,879
If you guys just close your eyes...
332
00:17:26,962 --> 00:17:28,797
-[laughing]
-...take a bite,
333
00:17:28,881 --> 00:17:32,009
{\an8}you will taste a Ho Ho cake. [laughs]
334
00:17:32,885 --> 00:17:36,597
{\an8}There's a lot of fluff,
but I thought I got a good roll out of it.
335
00:17:40,934 --> 00:17:43,228
-So, crack city.
-[Lauryn] Yeah.
336
00:17:43,812 --> 00:17:46,065
The Ho Ho is the lightest cake in town.
337
00:17:46,148 --> 00:17:49,359
-And your cake is very light.
-Thank you. [laughs]
338
00:17:49,443 --> 00:17:50,778
It's still not thin enough.
339
00:17:50,861 --> 00:17:54,656
I think the cream is getting
squashed a little bit by the cake.
340
00:17:54,740 --> 00:17:57,284
But it's not far off
from the lightness of the Ho Ho.
341
00:17:57,367 --> 00:17:59,203
I think the glaze is really correct.
342
00:17:59,286 --> 00:18:00,954
Okay, that's fair.
343
00:18:01,038 --> 00:18:03,373
This, like... It's really good.
344
00:18:04,291 --> 00:18:06,668
-Oh, that was a good... thing.
-Correctness.
345
00:18:06,752 --> 00:18:09,129
-Not cracked.
-Oh, okay.
346
00:18:09,213 --> 00:18:12,007
-I was like, "I can't please this woman."
-Wow.
347
00:18:12,091 --> 00:18:13,967
[laughing]
348
00:18:14,051 --> 00:18:17,429
Tastes right, looks right,
and behaves, like, soft, but crackable.
349
00:18:17,513 --> 00:18:19,473
-Okay.
-You made a delicious cake.
350
00:18:19,556 --> 00:18:21,100
Thank you. I'll take it.
351
00:18:21,183 --> 00:18:23,352
-Thank you so much, Lauryn B.
-Thanks, guys.
352
00:18:24,561 --> 00:18:25,562
-Hi.
-Hello.
353
00:18:25,646 --> 00:18:27,773
Sandy, will you tell us about your Ho Ho?
354
00:18:27,856 --> 00:18:29,858
Ho Ho. Um, I did my best.
355
00:18:29,942 --> 00:18:31,860
{\an8}I think it had a good moisture.
356
00:18:31,944 --> 00:18:35,447
{\an8}The fluff came out too marshmallowy,
but I like the texture of the cake.
357
00:18:35,531 --> 00:18:37,574
{\an8}I dumped it in the glaze.
358
00:18:37,658 --> 00:18:40,202
I had finger marks.
I didn't know how to get it out.
359
00:18:40,285 --> 00:18:42,329
-I poured it over and it got really thick.
-[laughs]
360
00:18:42,412 --> 00:18:45,791
It's a little thicker than a Ho Ho.
It's not far off.
361
00:18:45,874 --> 00:18:49,795
But what I like,
it's a very unusual brittleness
362
00:18:49,878 --> 00:18:53,298
that is true to the unusual brittleness
outside of a Ho Ho.
363
00:18:53,382 --> 00:18:54,842
[Helen] The color is a bit dark,
364
00:18:54,925 --> 00:18:57,010
but it's absolutely rollable.
365
00:18:57,094 --> 00:18:59,513
I love that you got it to wind around.
366
00:18:59,596 --> 00:19:03,100
Taste of the cream is on par with
what the cream in a Ho Ho tastes like.
367
00:19:03,183 --> 00:19:07,437
The balance of the Ho Ho cake
is roll-ability and lighter than air.
368
00:19:07,521 --> 00:19:10,607
I can strongly say
you nailed the first one.
369
00:19:10,691 --> 00:19:13,026
-Yes.
-Just like the surprise inside?
370
00:19:13,110 --> 00:19:14,778
-The... Yeah.
-[laughing]
371
00:19:14,862 --> 00:19:17,739
-Yes. We were definitely surprised.
-[Ali] Yeah.
372
00:19:18,282 --> 00:19:20,742
-Thank you so much.
-Appreciate it, guys.
373
00:19:22,578 --> 00:19:23,745
Okay, judges.
374
00:19:23,829 --> 00:19:27,791
Who made Ho Hos, and who made no-nos?
375
00:19:28,542 --> 00:19:31,795
All four of you guys made
objectively delicious things.
376
00:19:31,879 --> 00:19:33,922
So, thank you for making it tasty.
377
00:19:34,756 --> 00:19:36,717
But there can only be one winner.
378
00:19:37,467 --> 00:19:39,261
[Helen] Congratulations...
379
00:19:39,344 --> 00:19:41,221
[drumroll]
380
00:19:41,305 --> 00:19:42,514
Lauryn B.
381
00:19:42,598 --> 00:19:44,600
-[Clara] Whoo! Yeah!
-[Hari] Yeah!
382
00:19:44,683 --> 00:19:46,852
[laughing]
383
00:19:48,228 --> 00:19:49,897
Yay!
384
00:19:51,565 --> 00:19:52,900
[laughing]
385
00:19:52,983 --> 00:19:55,444
Lauryn B, you had the most accurate Ho Ho.
386
00:19:55,527 --> 00:19:56,904
[laughing]
387
00:19:56,987 --> 00:19:58,822
I'm, like, shocked. [chuckles]
388
00:19:58,906 --> 00:20:00,365
[Ali] That cake was light.
389
00:20:00,449 --> 00:20:01,783
Phew! [chuckles]
390
00:20:01,867 --> 00:20:03,911
Thank you so much. It feels good.
391
00:20:03,994 --> 00:20:05,829
[Megan] Huge congratulations, Lauryn B.
392
00:20:05,913 --> 00:20:08,373
But you still need
to prove yourself in the next round.
393
00:20:08,457 --> 00:20:10,209
Both rounds count towards your win.
394
00:20:10,292 --> 00:20:13,128
And this round is gonna be pretty tough.
395
00:20:13,212 --> 00:20:16,340
This is about whether you have
what it takes to create a snack
396
00:20:16,423 --> 00:20:19,801
as incredible, iconic,
and innovative as the Ho Ho.
397
00:20:19,885 --> 00:20:22,429
The thing that makes
snack cakes so much fun
398
00:20:22,512 --> 00:20:25,891
is that they are delightful
bite-sized versions of classic desserts.
399
00:20:25,974 --> 00:20:29,561
Ho Hos are shrunken-down versions
of baked Swiss cake rolls.
400
00:20:29,645 --> 00:20:33,398
Hostess Donettes are palpable
bite-sized powdered donuts.
401
00:20:33,482 --> 00:20:37,945
Each of you will need to make
a snack-sized version of a dessert.
402
00:20:38,028 --> 00:20:41,031
That miniature version
of the dessert has to hit on flavor
403
00:20:41,114 --> 00:20:43,867
and texture of the original dessert,
and has to be portable.
404
00:20:43,951 --> 00:20:45,702
Think you're up for the challenge?
405
00:20:45,786 --> 00:20:47,412
-[Clara] Yeah.
-Okay. Let's go.
406
00:20:47,496 --> 00:20:50,374
You'll have two hours to make your snacks.
407
00:20:50,457 --> 00:20:53,085
{\an8}And your time begins now.
408
00:20:55,295 --> 00:20:58,340
{\an8}[upbeat music playing]
409
00:20:59,675 --> 00:21:02,970
What we're looking for
when you do something that will be
410
00:21:03,053 --> 00:21:05,514
the large experience on the mini scale
411
00:21:05,597 --> 00:21:07,724
is to invoke it,
to have the experience of it.
412
00:21:07,808 --> 00:21:09,643
What's the hardest part of doing that?
413
00:21:09,726 --> 00:21:13,563
The ability to tweak and tease out
all of these small details,
414
00:21:13,647 --> 00:21:16,316
so we don't lose anything
with a smaller size.
415
00:21:16,400 --> 00:21:19,027
We get a full-size experience,
mini package.
416
00:21:20,529 --> 00:21:21,863
Mm-kay, let's do this.
417
00:21:21,947 --> 00:21:25,742
I had bright red hair growing up.
They used to call me Carrot Cake.
418
00:21:25,826 --> 00:21:27,327
It was my favorite dessert growing up.
419
00:21:27,411 --> 00:21:31,415
So, I'm taking the concept of carrot cake
and flipping it on its head.
420
00:21:32,124 --> 00:21:36,878
I'm gonna make a cookie made
with the flavor profile of carrot cake.
421
00:21:36,962 --> 00:21:40,090
I'm gonna take those cookies
and sandwich a marshmallow.
422
00:21:40,173 --> 00:21:44,052
I'm gonna pipe real cream cheese icing
around the outside.
423
00:21:44,136 --> 00:21:48,223
Then I'll enrobe the whole thing
in a light layer of white chocolate.
424
00:21:48,307 --> 00:21:50,100
It's a Cosmic Carrot.
425
00:21:50,684 --> 00:21:53,228
This isn't a normal cake batter.
426
00:21:53,312 --> 00:21:57,107
Kind of more cookie,
cracker-y consistency.
427
00:21:57,190 --> 00:22:01,528
It's a drier dough, but manageable.
That's what I'm looking for.
428
00:22:01,611 --> 00:22:04,531
Just like my sense of humor,
dry but manageable.
429
00:22:06,241 --> 00:22:08,952
[dynamic music playing]
430
00:22:10,245 --> 00:22:12,831
After round one and winning,
431
00:22:12,914 --> 00:22:15,917
it's not really going to my head
because I feel like
432
00:22:16,001 --> 00:22:18,211
I still have a lot to show in this round.
433
00:22:18,920 --> 00:22:24,343
To shrink a classic, iconic dessert,
I know right away I want to do tiramisu.
434
00:22:24,926 --> 00:22:28,972
{\an8}I'm gonna start off by making
this really light coffee-flavored cake.
435
00:22:29,056 --> 00:22:32,642
{\an8}Then I'll layer that with frosting
with a bit of Amaretto.
436
00:22:32,726 --> 00:22:34,519
{\an8}It'll be enrobed in chocolate.
437
00:22:34,603 --> 00:22:38,648
{\an8}And together, it should eat
as one custard-y bite.
438
00:22:38,732 --> 00:22:43,528
I actually like making a light airy cake
for my layers instead of ladyfingers.
439
00:22:43,612 --> 00:22:45,238
Hey, Lauryn B. What are you making?
440
00:22:45,322 --> 00:22:47,991
Uh, so one of
my favorite desserts is tiramisu.
441
00:22:48,075 --> 00:22:50,243
Me too. I cannot get enough.
442
00:22:50,327 --> 00:22:52,412
Then the bar is set so high.
443
00:22:52,496 --> 00:22:55,415
Your nostalgic attachment to this
is just you love tiramisu?
444
00:22:55,499 --> 00:22:59,211
It's one of the first desserts
I learned as a professional cook.
445
00:22:59,294 --> 00:23:01,546
I worked in a lot of Italian kitchens.
446
00:23:01,630 --> 00:23:04,633
My family now loves it
because I forced them to, so...
447
00:23:04,716 --> 00:23:06,843
-Forced tradition. I like it.
-Yes. [laughs]
448
00:23:12,682 --> 00:23:16,103
I love apple pie.
I think, as the child of immigrants,
449
00:23:16,186 --> 00:23:19,147
apple pie is so American
and my mom didn't know how to make it.
450
00:23:19,773 --> 00:23:22,526
Growing up, we'd eat
a lot of crappy apple pie.
451
00:23:22,609 --> 00:23:26,905
I became a chef and learned to make it
much better than what you get in a store.
452
00:23:26,988 --> 00:23:32,285
And so my vision is literally
shrinking down the American apple pie,
453
00:23:32,369 --> 00:23:36,998
filling my golden pie crusts
with the delicious apple pie filling.
454
00:23:37,082 --> 00:23:39,668
Then topping them with the pie rounds,
455
00:23:39,751 --> 00:23:43,130
complete with slits and fluted edges
to make it more authentic.
456
00:23:43,213 --> 00:23:45,048
It all comes down to the crust.
457
00:23:45,132 --> 00:23:48,552
If I can't nail a delicious crust,
then I should go home.
458
00:23:50,470 --> 00:23:52,264
I want it to be as flaky as possible.
459
00:23:52,347 --> 00:23:54,808
I'll give it a long chill
in the refrigerator.
460
00:23:54,891 --> 00:23:58,854
I want all that fat to solidify
so it'll give me a flakier crust.
461
00:24:02,899 --> 00:24:04,943
[Sandy] I'm finishing up my cookie dough.
462
00:24:05,026 --> 00:24:07,779
It's a sugar cookie dough.
It's like an almond sugar cookie.
463
00:24:09,114 --> 00:24:11,992
I was an orphan. I grew up
in group homes and foster care.
464
00:24:12,075 --> 00:24:14,119
I never celebrated
my birthday, like, never.
465
00:24:14,202 --> 00:24:18,248
And one of my social workers,
she actually came on my birthday.
466
00:24:18,331 --> 00:24:21,793
She gave me a banana cream pie
as my birthday cake with a candle on it.
467
00:24:22,419 --> 00:24:24,129
For me, it was the first time
468
00:24:24,212 --> 00:24:27,132
I was acknowledged
as a human being, you know?
469
00:24:27,215 --> 00:24:29,759
So, it's just always been special to me.
470
00:24:31,011 --> 00:24:34,181
I'm gonna make a snack version
of a banana cream pie.
471
00:24:34,264 --> 00:24:39,603
It's going to consist of nice marshmallow
and banana buttercream.
472
00:24:39,686 --> 00:24:41,146
A little dark chocolate.
473
00:24:41,229 --> 00:24:43,773
Then an almond sugar cookie waffle crust.
474
00:24:44,733 --> 00:24:47,319
I'll press in the waffle crust
so they're mad thin.
475
00:24:48,653 --> 00:24:49,488
Okay.
476
00:24:49,571 --> 00:24:51,198
♪ Doing good, doing good ♪
477
00:24:51,281 --> 00:24:53,283
I'm making marshmallows.
I want them to set.
478
00:24:53,366 --> 00:24:57,329
I'm using meringue powder
for that extra bounce and fluffiness.
479
00:24:59,331 --> 00:25:00,457
Oh my God.
480
00:25:01,875 --> 00:25:02,959
That did not work.
481
00:25:03,710 --> 00:25:05,337
The dough was way too wet.
482
00:25:05,921 --> 00:25:07,464
The results were not good.
483
00:25:08,590 --> 00:25:10,175
Yeah, I'm an idiot.
484
00:25:12,010 --> 00:25:12,844
[Clara] Okay?
485
00:25:12,928 --> 00:25:14,554
-Yeah, I'm starting over.
-Okay.
486
00:25:15,680 --> 00:25:17,766
{\an8}[Hari] Ninety minutes left, chefs!
487
00:25:17,849 --> 00:25:18,892
{\an8}Ninety minutes!
488
00:25:21,311 --> 00:25:22,854
Ali, what is it in our brains
489
00:25:22,938 --> 00:25:26,816
that love the little cute
and tiny versions of the bigger thing?
490
00:25:26,900 --> 00:25:30,195
When you have a bunch
of mini things that feel substantial,
491
00:25:30,278 --> 00:25:31,780
it's a feeling of bounty.
492
00:25:31,863 --> 00:25:36,493
In a lot of ways, Halloween candy
is the patron saint of this challenge.
493
00:25:36,576 --> 00:25:37,661
Everything is fun size.
494
00:25:37,744 --> 00:25:40,914
It's not just cutting up
a candy bar into smaller pieces.
495
00:25:40,997 --> 00:25:42,832
Re-engineering needs to happen.
496
00:25:45,252 --> 00:25:47,712
I'm going to start on the filling now.
497
00:25:47,796 --> 00:25:52,425
I'm adding a bit of these caramel-y
chocolate notes and cocoa butter,
498
00:25:52,509 --> 00:25:56,930
because I want it to be
a little bit thicker while adding flavor.
499
00:25:57,597 --> 00:25:59,683
I want it to be creamy like a custard.
500
00:26:00,267 --> 00:26:03,395
I want to whip that
much like you would a buttercream.
501
00:26:04,187 --> 00:26:07,399
The challenge with shrinking down
a notable dessert is,
502
00:26:07,482 --> 00:26:11,695
A, hitting all the flavors and textures
that are nostalgic to everyone.
503
00:26:11,778 --> 00:26:16,700
But then also packing in all that flavor
and texture in that one bite.
504
00:26:16,783 --> 00:26:19,869
I think I might add
a bit more coffee extract.
505
00:26:19,953 --> 00:26:22,289
Coffee's the biggest flavor of tiramisu.
506
00:26:22,372 --> 00:26:26,126
It has a Frappuccino smell
to it right now.
507
00:26:30,589 --> 00:26:32,215
[Hari] Spreading some marshmallow.
508
00:26:32,299 --> 00:26:34,718
Brought to you by the makers
of Marshmallows One.
509
00:26:34,801 --> 00:26:36,970
Now Marshmallows Two,
back with more flavor.
510
00:26:37,053 --> 00:26:41,808
When I feel really stressed out,
I go into this thing where I'm imagining
511
00:26:41,891 --> 00:26:45,520
I'm an announcer
and I'm announcing what I'm doing.
512
00:26:45,604 --> 00:26:48,648
These messages are brought
to you by Cosmic Cakes.
513
00:26:48,732 --> 00:26:52,193
If this goes to market, I'll put my name
in the bids to do the commercial.
514
00:26:52,277 --> 00:26:55,697
I don't know where I go. To weird places.
It keeps me calm under pressure.
515
00:26:55,780 --> 00:26:58,867
This is also my strategy.
I'm talking loud and happy.
516
00:26:58,950 --> 00:27:01,202
Mess with other competitors right now.
517
00:27:01,286 --> 00:27:02,370
Try Cosmic!
518
00:27:03,622 --> 00:27:06,958
Brought to you by
top-rated chef Hari Cameron.
519
00:27:07,042 --> 00:27:10,128
-Cosmic Cakes are the best!
-That dude does not stop talking.
520
00:27:10,211 --> 00:27:12,213
-Sandy, what's going on?
-Sandy.
521
00:27:12,297 --> 00:27:14,549
Just my normal messiness level.
522
00:27:14,633 --> 00:27:15,800
-I love it, though.
-[chuckles]
523
00:27:15,884 --> 00:27:19,054
-Tell us what you're making, Sandy.
-[chuckles]
524
00:27:19,137 --> 00:27:21,389
I'm actually making banana cream pie.
525
00:27:21,473 --> 00:27:23,475
Oh, I love banana cream pie.
526
00:27:23,558 --> 00:27:25,310
I'm making a buttercream.
527
00:27:25,393 --> 00:27:27,646
-[Megan] Oh my God.
-But a banana buttercream.
528
00:27:27,729 --> 00:27:30,148
I'm making a sugar cookie for the tart.
529
00:27:30,231 --> 00:27:31,816
What are you doing now?
530
00:27:31,900 --> 00:27:34,694
This is the sugar cookie.
I actually made a sugar cookie,
531
00:27:34,778 --> 00:27:36,905
but it was not sugar cookie,
532
00:27:36,988 --> 00:27:38,365
-so I had to start all over.
-Okay.
533
00:27:38,448 --> 00:27:39,491
[Hari] Will you have time?
534
00:27:39,574 --> 00:27:41,117
-Yeah, marshmallow's done...
-[Megan] Yeah.
535
00:27:41,201 --> 00:27:43,161
...which is the longest they take to set.
536
00:27:43,244 --> 00:27:46,206
It's literally two minutes
and I get two tart shells, so...
537
00:27:46,289 --> 00:27:48,750
Good luck, Sandy!
538
00:27:48,833 --> 00:27:49,793
Thank you, miss.
539
00:27:49,876 --> 00:27:50,835
Bye, Hari.
540
00:27:50,919 --> 00:27:52,837
Sorry, I call everybody "miss."
541
00:27:55,632 --> 00:27:58,718
[Clara] I'm worried about durability.
It's a really flaky dough.
542
00:27:58,802 --> 00:28:00,887
Sometimes hand pies have thick crusts
543
00:28:00,970 --> 00:28:04,891
because they need to be stronger
to be kicked around and manhandled.
544
00:28:04,974 --> 00:28:08,269
I want the dough to be delicate,
but this is, like, wow.
545
00:28:08,353 --> 00:28:12,649
I don't want a bag of crumbs.
I want three individual pies.
546
00:28:12,732 --> 00:28:14,109
I got to ruminate on this.
547
00:28:15,402 --> 00:28:18,321
[upbeat music playing]
548
00:28:18,405 --> 00:28:19,614
[Megan] One hour left!
549
00:28:19,698 --> 00:28:21,866
{\an8}-[Hari] One hour.
-One hour.
550
00:28:23,952 --> 00:28:25,662
{\an8}I want them to be bite-sized.
551
00:28:25,745 --> 00:28:28,498
I'm going to figure this out on the fly.
552
00:28:29,332 --> 00:28:33,586
It's like a crumb coating.
So, when I go to coat it in chocolate,
553
00:28:33,670 --> 00:28:35,547
it'll be nice and smooth.
554
00:28:36,464 --> 00:28:40,301
I'll encase the whole thing
in a hard shell, kind of snappy chocolate.
555
00:28:40,385 --> 00:28:45,390
There's no chocolate encasing in tiramisu,
but there are chocolate notes.
556
00:28:46,266 --> 00:28:48,852
My main worry with this tiramisu cake is
557
00:28:48,935 --> 00:28:53,606
it's not going to hit all those marks
of tiramisu that Helen knows and loves.
558
00:28:53,690 --> 00:28:55,525
I want to make her proud.
559
00:28:56,192 --> 00:28:58,111
They look nice. They look cute.
560
00:29:01,573 --> 00:29:04,951
This is the part that, in the past,
I messed up when I go too fast.
561
00:29:05,034 --> 00:29:08,955
So, I'm trying to slow down,
make sure I'm focused in the zone.
562
00:29:09,038 --> 00:29:10,039
Making it happen.
563
00:29:10,123 --> 00:29:14,711
In this frosting, I put my cream cheese,
vanilla, and powdered sugar.
564
00:29:14,794 --> 00:29:18,506
It's gonna give that
classic cream frosting flavor
565
00:29:18,590 --> 00:29:21,050
that's gonna kick that carrot flavor home.
566
00:29:21,134 --> 00:29:23,762
I was trying to go for a cookie
that looked like a planet.
567
00:29:23,845 --> 00:29:30,435
I'm gonna pipe the cream cheese icing
orbital circumference around the outside.
568
00:29:30,518 --> 00:29:32,145
Does it look like a planet?
569
00:29:32,645 --> 00:29:33,480
Little bit.
570
00:29:34,939 --> 00:29:38,651
At this point in time,
I need to be as perfect as possible.
571
00:29:38,735 --> 00:29:41,988
I don't want to be the chef
with a really bad mistake.
572
00:29:42,071 --> 00:29:44,949
This is my white chocolate
coating for the cakes.
573
00:29:45,033 --> 00:29:48,953
When you enclose it in the glaze,
it allows no moisture to seep into it.
574
00:29:49,037 --> 00:29:51,748
It's like another shield of protection.
575
00:29:51,831 --> 00:29:54,000
It's cosmic. That's what I was going for.
576
00:29:54,083 --> 00:29:58,463
It reads Moon or Saturn's surface.
I don't know, but it looks good to me.
577
00:29:59,464 --> 00:30:02,050
[Clara] What's the best thing
about America?
578
00:30:02,133 --> 00:30:03,134
Apple pie.
579
00:30:04,344 --> 00:30:06,429
It's delicious, but it's gonna fall apart.
580
00:30:06,513 --> 00:30:09,265
So, I gotta encase
the whole thing in a glaze.
581
00:30:09,349 --> 00:30:11,726
I want it to be
a continuous shell of sugar
582
00:30:11,810 --> 00:30:16,147
to add another sugar force field
to protect the shape.
583
00:30:16,231 --> 00:30:18,316
Everything is about saving what's inside.
584
00:30:18,399 --> 00:30:21,611
It's basically a sugar shield,
but it also tastes good.
585
00:30:28,117 --> 00:30:29,911
{\an8}Twenty minutes left.
586
00:30:29,994 --> 00:30:32,455
[Sandy, exhaling] Ugh!
587
00:30:32,539 --> 00:30:35,834
{\an8}It's a cookie. It didn't harden
in the structure as much.
588
00:30:35,917 --> 00:30:39,212
I like that better.
Looks more like a banana cream pie.
589
00:30:40,088 --> 00:30:41,589
Time is coming to an end.
590
00:30:41,673 --> 00:30:43,967
I'm not sure if they're pretty enough.
591
00:30:44,050 --> 00:30:46,845
I'm not sure
if the chocolate is thin enough.
592
00:30:46,928 --> 00:30:49,389
Basically I'm just
questioning everything at this point.
593
00:30:50,807 --> 00:30:53,309
I start glancing around
at the other chefs.
594
00:30:53,393 --> 00:30:57,313
Their mini desserts all look like
they're coming from some high-end
595
00:30:57,397 --> 00:30:59,440
catering-at-your-wedding website.
596
00:30:59,524 --> 00:31:00,733
So I'm getting nervous.
597
00:31:00,817 --> 00:31:02,443
I think my idea is good,
598
00:31:02,527 --> 00:31:06,656
but I was going for low-end,
live-on-the-shelf-for-six-months
599
00:31:06,739 --> 00:31:08,157
kind of mini dessert.
600
00:31:08,241 --> 00:31:10,368
I'm gonna pipe in the banana.
601
00:31:10,451 --> 00:31:14,205
Then I'm gonna put this
on top and flambé it.
602
00:31:14,289 --> 00:31:16,708
[suspenseful music playing]
603
00:31:16,791 --> 00:31:18,960
{\an8}One minute, chefs!
604
00:31:19,043 --> 00:31:21,337
{\an8}I think they look cute, but I don't know.
605
00:31:22,630 --> 00:31:24,549
[Sandy] There we go, baby.
606
00:31:27,969 --> 00:31:30,305
{\an8}[suspenseful music builds]
607
00:31:30,388 --> 00:31:32,557
{\an8}-And time is up, chefs.
-[horn honks]
608
00:31:33,516 --> 00:31:34,350
[exhales]
609
00:31:36,519 --> 00:31:37,353
[Clara] Hello again.
610
00:31:37,437 --> 00:31:39,147
-Hello. Thank you.
-[Clara] You're welcome.
611
00:31:39,230 --> 00:31:40,940
Clara, tell us about your snack.
612
00:31:41,024 --> 00:31:44,861
So, I always want pie all the time,
so these are Apple Pielettes.
613
00:31:44,944 --> 00:31:48,573
Miniature apple pies
that you can have any time of day
614
00:31:48,656 --> 00:31:50,366
and not feel guilty about it.
615
00:31:51,576 --> 00:31:54,412
-It looks familiar to existing products.
-Okay.
616
00:31:54,495 --> 00:31:57,498
How is this different from
what already exists on the market?
617
00:31:57,582 --> 00:31:59,417
The pies that exist on the market,
618
00:31:59,500 --> 00:32:03,838
the crust is really thick and
the apple filling is viscous and starchy.
619
00:32:03,922 --> 00:32:07,133
This one delivers
on true apple pie flavor.
620
00:32:07,216 --> 00:32:10,094
I think it delivers on the flakiness,
juiciness of the apple,
621
00:32:10,178 --> 00:32:12,388
and that was really important to me.
622
00:32:14,849 --> 00:32:16,684
[Helen] It definitely is more flaky.
623
00:32:16,768 --> 00:32:18,603
-But it's also under-seasoned.
-[Clara] Okay.
624
00:32:18,686 --> 00:32:21,898
It's missing salt, it's missing sugar,
it's missing caramel flavor.
625
00:32:21,981 --> 00:32:24,067
-It's not apple pie-y enough.
-Okay.
626
00:32:24,567 --> 00:32:26,152
I disagree with Helen.
627
00:32:26,235 --> 00:32:29,948
I think this tastes like
I wish apple pie would taste.
628
00:32:30,031 --> 00:32:31,824
-Thank you.
-I find that...
629
00:32:31,908 --> 00:32:33,451
[laughing]
630
00:32:33,534 --> 00:32:38,414
One of the things I enjoy most
about fruit pies is bright sour acidity.
631
00:32:38,498 --> 00:32:43,127
It was impressive you were able to cook
the utter bejesus out of those apples
632
00:32:43,211 --> 00:32:44,837
without losing that acidic edge.
633
00:32:44,921 --> 00:32:47,340
It's one of the first things
out the window chemically
634
00:32:47,423 --> 00:32:48,716
when you cook stuff a lot.
635
00:32:48,800 --> 00:32:50,593
-I don't like the sugar glaze.
-Okay.
636
00:32:50,677 --> 00:32:53,262
I love literally
everything else about this.
637
00:32:53,846 --> 00:32:54,973
[Hari] Look at that. Wow.
638
00:32:55,056 --> 00:32:59,435
"Oh, I like it." "I don't like it."
It's a talking point. It's powerful stuff.
639
00:32:59,519 --> 00:33:01,270
[laughter]
640
00:33:01,354 --> 00:33:02,647
Thank you, Clara.
641
00:33:02,730 --> 00:33:03,731
[Ali] Thanks, Clara.
642
00:33:05,483 --> 00:33:08,861
Sandy, tell us what Banana Bangs are.
643
00:33:08,945 --> 00:33:11,155
Banana Bangs are banana cream pies.
644
00:33:12,156 --> 00:33:14,784
I did a little sugar cookie,
a little dark chocolate.
645
00:33:14,867 --> 00:33:19,288
Then I did a banana buttercream
and a little citrus marshmallow.
646
00:33:20,248 --> 00:33:22,959
-I would wear this as a necklace.
-Yeah.
647
00:33:23,042 --> 00:33:25,253
-Or an earring.
-[Sandy] Everything stiff. Yeah. [chuckle]
648
00:33:26,045 --> 00:33:28,047
[playful music]
649
00:33:28,631 --> 00:33:35,138
One of the hardest things to do
is make stuff feel moist and creamy.
650
00:33:35,221 --> 00:33:40,935
It's brilliant to put a little coaster
of chocolate on the inside,
651
00:33:41,019 --> 00:33:47,066
just to make sure the super crunchy
integrity of that base is preserved.
652
00:33:47,150 --> 00:33:48,401
It tastes amazing.
653
00:33:49,068 --> 00:33:53,156
My main flavor note is you can pull back
on the sugar in banana cream.
654
00:33:53,239 --> 00:33:54,490
-Okay.
-[Helen] Yes.
655
00:33:54,574 --> 00:33:57,076
It's not crazy sweet
from eating when you're tasting it.
656
00:33:57,160 --> 00:34:01,914
It's crazy sweet to eat the whole thing.
Then you kinda can't eat a second one.
657
00:34:01,998 --> 00:34:04,584
Especially because it has
the marshmallow on the top.
658
00:34:04,667 --> 00:34:09,297
But I like that you sort of made
the rustic finish intentional.
659
00:34:09,380 --> 00:34:10,214
Yeah.
660
00:34:10,298 --> 00:34:13,634
When people panic about something
isn't perfect, include it in the design.
661
00:34:13,718 --> 00:34:14,761
Yeah.
662
00:34:15,511 --> 00:34:18,222
-This feels like a million-dollar idea.
-Thank you, sir.
663
00:34:22,060 --> 00:34:22,894
Thank you.
664
00:34:23,519 --> 00:34:26,105
Hari, my friend,
what did you make for us?
665
00:34:26,189 --> 00:34:29,442
Today I've taken my favorite dessert,
which is a carrot cake,
666
00:34:29,525 --> 00:34:32,528
and I did it in the version of a moon pie.
667
00:34:32,612 --> 00:34:35,573
I really tried to make
those graham crackers moist.
668
00:34:35,656 --> 00:34:39,786
The other thing I tried to do
was put some cream cheese flavor
669
00:34:39,869 --> 00:34:41,412
in the marshmallow itself.
670
00:34:41,496 --> 00:34:44,749
It's all, to me, about
that spice flavor in a carrot cake
671
00:34:44,832 --> 00:34:46,626
and cream cheese flavor as well.
672
00:34:46,709 --> 00:34:48,503
I don't like the white chocolate.
673
00:34:49,420 --> 00:34:50,254
Okay.
674
00:34:51,130 --> 00:34:54,217
But when I got through that, I had, like,
675
00:34:54,300 --> 00:34:56,302
-an acid trip transport moment...
-[gasps]
676
00:34:56,385 --> 00:34:58,721
...to, like, having carrot cake
at my mom's birthday party.
677
00:34:58,805 --> 00:34:59,972
[laughs]
678
00:35:01,349 --> 00:35:05,019
The balance of spices
that you have feels very spot-on
679
00:35:05,103 --> 00:35:06,938
for a carrot cake in a cookie.
680
00:35:07,021 --> 00:35:09,857
The marshmallow is an awesome texture.
681
00:35:09,941 --> 00:35:11,692
The cream cheese notes come through.
682
00:35:11,776 --> 00:35:13,569
Why is there white chocolate here?
683
00:35:13,653 --> 00:35:17,615
It really is sealing the moisture
that needs to be there.
684
00:35:17,698 --> 00:35:21,285
I love the idea
because I love carrot cake.
685
00:35:21,369 --> 00:35:23,371
The cream cheese, for me, is lost.
686
00:35:23,454 --> 00:35:27,416
I love that I find pieces of carrot.
I think they're under-hydrated.
687
00:35:27,500 --> 00:35:29,085
-Okay.
-Totally fixable.
688
00:35:29,168 --> 00:35:31,379
-Yeah.
-Ditch white chocolate and we're talking.
689
00:35:31,462 --> 00:35:34,590
Thank you very much.
I really appreciate the feedback.
690
00:35:36,217 --> 00:35:40,054
I would say handle with care
just 'cause the box is a lot bigger.
691
00:35:40,138 --> 00:35:41,222
Noted.
692
00:35:42,014 --> 00:35:44,976
Lauryn B, will you please tell us
about your snack?
693
00:35:45,059 --> 00:35:47,228
So, I have Tiramisu Cakes.
694
00:35:47,311 --> 00:35:51,315
I added espresso powder
and coffee extract to the cake
695
00:35:51,399 --> 00:35:54,986
to get coffee flavor because
that's so iconic in the cake.
696
00:35:55,069 --> 00:35:57,822
Then I tried to power that
into the filling as well.
697
00:35:57,905 --> 00:36:02,660
I added the chocolate coating
to wrap up that moisture and complete it.
698
00:36:03,536 --> 00:36:05,663
You're really good at making airy cakes.
699
00:36:05,746 --> 00:36:09,625
Like, this... It's easy to make a cake
that tastes good on day one.
700
00:36:09,709 --> 00:36:13,546
I can tell you this is going
to taste good on day 300.
701
00:36:13,629 --> 00:36:16,299
-It tastes spongy in the right way.
-[Lauryn] High praise. Thank you.
702
00:36:16,382 --> 00:36:19,135
It's so hard to do.
I would've wanted a bit more salt.
703
00:36:19,218 --> 00:36:20,845
-Mm-hmm.
-[Ali] Put it in the dough
704
00:36:20,928 --> 00:36:22,263
so that it's in every bite.
705
00:36:22,346 --> 00:36:25,683
Then put it on some kind of surface
that's gonna hit my tongue first.
706
00:36:25,766 --> 00:36:28,311
So, it really says, "Hey, how's it going?"
707
00:36:28,394 --> 00:36:29,228
Okay.
708
00:36:29,312 --> 00:36:33,691
I agree the sponge is amazing,
but in terms of evoking the original,
709
00:36:33,774 --> 00:36:37,278
it's tough to imagine tiramisu
if you hadn't said it to me.
710
00:36:37,361 --> 00:36:39,155
-I think it has to do with the outside.
-Okay.
711
00:36:39,238 --> 00:36:41,490
[Helen] The outside
is so strong chocolate-y.
712
00:36:41,574 --> 00:36:43,910
-Did you put coffee on the outside too?
-I did.
713
00:36:43,993 --> 00:36:45,244
It's a little strong.
714
00:36:45,328 --> 00:36:47,914
Maybe a milky coffee
and a tiny bit of cinnamon.
715
00:36:47,997 --> 00:36:50,082
-Not because...
-Oh, okay. I like that note.
716
00:36:50,166 --> 00:36:53,294
Cinnamon and coffee taste lighter
and it starts to feel like dessert.
717
00:36:53,377 --> 00:36:55,213
-Yeah.
-Thank you, Lauryn B.
718
00:36:55,296 --> 00:36:56,297
Absolutely. Thank you.
719
00:36:57,173 --> 00:36:59,217
Thanks for sharing your snacks with us.
720
00:36:59,300 --> 00:37:01,802
Ali, Helen, tell us who your favorite was.
721
00:37:01,886 --> 00:37:06,557
So, the chef we chose
brought a great nostalgic item
722
00:37:06,641 --> 00:37:11,145
with a very viable prototype
we can see going into the market
723
00:37:11,229 --> 00:37:13,022
after it's had some work.
724
00:37:13,105 --> 00:37:15,191
The chef with the most impressive snacks...
725
00:37:17,401 --> 00:37:19,111
-is Lauryn B.
-Ooh.
726
00:37:19,195 --> 00:37:21,530
-Yay!
-Whoo!
727
00:37:22,406 --> 00:37:24,533
You did it, girl. Congrats. So good.
728
00:37:24,617 --> 00:37:28,955
I love the idea. I love the execution.
Congratulations. Great job.
729
00:37:29,038 --> 00:37:31,207
[chuckles] I'm the Cake Queen.
730
00:37:31,290 --> 00:37:32,124
I knew it.
731
00:37:32,625 --> 00:37:37,088
I don't know. I mean, I thought
Sandy had it in the bag, honestly.
732
00:37:37,171 --> 00:37:38,047
Super close.
733
00:37:38,130 --> 00:37:40,258
You were just edged out by Lauryn's Ho Ho.
734
00:37:40,925 --> 00:37:41,801
Ooh.
735
00:37:41,884 --> 00:37:43,511
-[Lauryn] Yep.
-Good work, Lauryn B.
736
00:37:43,594 --> 00:37:46,389
Hope you keep that momentum going
through the competition.
737
00:37:46,472 --> 00:37:48,349
The judges have made another decision.
738
00:37:48,432 --> 00:37:51,143
Vendee, who have they picked to go home?
739
00:37:51,227 --> 00:37:54,730
[tense music playing]
740
00:38:03,614 --> 00:38:04,448
Hari.
741
00:38:06,701 --> 00:38:10,288
Hari, I truly think
you would thrive in an R&D lab.
742
00:38:10,371 --> 00:38:13,624
You've come up with
a couple of the most dazzling ideas
743
00:38:13,708 --> 00:38:15,501
we've seen in this whole competition.
744
00:38:15,584 --> 00:38:18,796
I'd love to see you in an environment
where you could have time
745
00:38:18,879 --> 00:38:22,800
to flesh them out
and fully nurture them to fruition.
746
00:38:22,883 --> 00:38:25,344
Thank you guys so much.
It's been a great experience.
747
00:38:25,428 --> 00:38:29,432
I've learned so much and I appreciate
the lessons and the friendships I've made.
748
00:38:29,515 --> 00:38:31,559
[exhales, chuckles]
749
00:38:32,852 --> 00:38:35,104
I'm, like, crying.
750
00:38:35,187 --> 00:38:37,898
-It's all good.
-You have the biggest heart.
751
00:38:37,982 --> 00:38:39,150
It's all good.
752
00:38:40,109 --> 00:38:42,570
-Do you want me to do it?
-Yeah, maybe you could do it.
753
00:38:43,154 --> 00:38:44,447
Please say your goodbyes.
754
00:38:46,115 --> 00:38:48,659
[Hari] I feel pretty sad, but it's okay.
755
00:38:48,743 --> 00:38:50,453
I know I've given it my best,
756
00:38:50,536 --> 00:38:53,998
and I'm proud of the work
and the snacks that I've created.
757
00:38:54,081 --> 00:38:56,167
I'm gonna keep on snacking on.
758
00:38:56,250 --> 00:38:59,086
Now, if you thought the Ho Ho was tough,
759
00:38:59,170 --> 00:39:02,590
buckle up because we're headed
to uncharted snack-making territory
760
00:39:02,673 --> 00:39:04,133
with our next challenge.
761
00:39:04,216 --> 00:39:06,594
You're all one step closer
to going down in history
762
00:39:06,677 --> 00:39:10,848
as a snack food legend
and taking home that $50,000.
763
00:39:16,812 --> 00:39:19,982
[closing theme music playing]