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The.Great.Canadian.Baking.Show S08E03

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Transcript
00:00Uh, what is going on here?
00:05Oh, I'm getting my sweet tooth removed.
00:07What?
00:09I must done.
00:11Which one's the sweet tooth?
00:12All of them apparently.
00:14Happy Savory Week!
00:15Dear God, how are you going to chew?
00:17With determination.
00:18Okay.
00:19Last time.
00:21Ready to conquer the day.
00:23It was an intense cookie week.
00:25It's like a Spartan race.
00:26My heart is pounding.
00:27That was full of flavor.
00:29It's stinking good.
00:31Guillaume got the judges blood pumping.
00:33I feel like I'm sitting in a science class.
00:35Earning him star baker.
00:39And while Rayjean baked from the heart.
00:41Mom, please be with me today.
00:43His time in the tent came to an end.
00:46Don't cry for me.
00:47Don't cry for me.
00:48Now.
00:49My bake is bringing me to tears.
00:51It's time for the first ever Savory Week.
00:54I'm petrified.
00:55Pray for the best.
00:56The bakers get scrumptious.
00:58This is my thing.
00:59I make all the time.
01:00With a sizzling signature.
01:01Spicy.
01:02Rolled into a cheesy technical.
01:04Hot, hot, hot, hot.
01:06And layer up for a tantalizing showstopper.
01:28I'm still here.
01:37How exciting.
01:38It's week three and it's Savory Week.
01:40And I'm so glad it's like a palate cleanser.
01:43To be star baker, I enjoyed it so much.
01:45But now it's right back to uncomfortable zone.
01:47Because I never bake savory things.
01:49It's going to be an interesting week for me.
01:52I love Savory Week.
01:54Sometimes you get like kind of sugared out.
01:56But the tasty things are delicious.
01:58Bakers, we're taking a short break from sweets.
02:01And diving into our first ever Savory Week.
02:04Let's kick things off with a delicious South Asian snack.
02:07Samosas.
02:08With their flaky, crispy pastry.
02:10Samosas can hold any number of fillings.
02:12Veggies.
02:13Meat.
02:14My heart.
02:15Aw.
02:16Today we want you to give us your take on this classic.
02:18With a dozen samosas and a condiment on the side.
02:21Bakers, you have two hours on the clock.
02:23On your mark.
02:24Get set.
02:26Freak!
02:31Savory Week.
02:32Fun is the goal.
02:34And then if things go sideways, then it's funny.
02:36So how do you feel about having a week dedicated to only savory things?
02:40Oh, I'm feeling so good.
02:41Oh, Allure, I love this energy.
02:44This is our first Savory Week ever.
02:47And this is super exciting.
02:49The point of making a Savory Week
02:51is to see how our bakers can blend together
02:54some of the baking technique into cooking.
02:56We need such a week to see who got this special edge.
03:00Ah, I got this.
03:01Even if I don't got this, I tell myself I got this.
03:04Our signature challenge today are samosas.
03:07It's really all about that pastry.
03:09Light and flaky, but it has to be strong enough
03:12to hold in all of that filling and flavor.
03:15I like samosas.
03:16I love the pastry.
03:18I'm familiar with eating samosas, but not familiar with making them.
03:22Samosas are staple in my family for this kind of weather, rainy day.
03:28I'd never made them with samosa,
03:29and I was like, I don't want to learn how to make a samosa.
03:31But now I do know, and what a delight.
03:36Erica will try to delight the judges
03:38with tandoori paneer samosas served with a chili cilantro dip.
03:43So assuming you have no concerns.
03:45Oh, look at me. Do I look concerned?
03:47No, I'm concerned.
03:49I have concerns about my dough.
03:50I got to choose something to be anxious about.
03:52May as well choose the one that's baking related, you know?
03:55Smack, smack, smack, smack, smack, smack.
03:57So I'm starting with my dough.
03:58I'm just working the ghee into the flour.
04:02Traditional samosa dough includes only a few simple ingredients.
04:06So it's just like plain flour, salt, and then no oil in it.
04:10But some of the bakers are finding ways to jazz it up.
04:13It's purple because I'm using butterfly pea flower powder,
04:17which is native to Thailand.
04:19It's just for color.
04:20I'm doing two types of dough, one with turmeric
04:22and one with beetroot powder.
04:24I'm going to mix them together, so it's going to be a marbled dough.
04:28Guillaume's marbled samosa will feature a chicken, pork,
04:32and elk tortilla filling that would make his grandmother proud.
04:36That's her recipe, which is why it's tough,
04:38because she's always like, oh, a little bit of this, a little bit of that.
04:42This is the thing about legacy recipes, just a handful,
04:44and you're like, but we have different hands.
04:46Exactly.
04:48My dough is resting at room temp.
04:50It's just letting the gluten soften up a bit
04:52so I can roll it out and turn it into pretty shapes.
04:55Do what you're supposed to do, dough.
04:58I have my dough resting, and now I'm going to make my chorizo filling.
05:04All this spinach is going to cram down into about this much.
05:09This is pork.
05:10Pig makes the world go round.
05:12They're cute, but they're tasty.
05:14What are you cutting up?
05:16I am cutting up Chinese cured pork belly.
05:18Something very interesting about it.
05:20It looks kind of mummified.
05:24Marcus will give the Indian samosa a Chinese twist
05:27with a pork belly, mushroom, and sticky rice filling
05:30alongside a sweet and sour sauce.
05:33How are you feeling about this challenge?
05:34Feeling okay about it.
05:36Just okay?
05:37Good.
05:38Okay?
05:39My new chorizo.
05:40Your new chorizo.
05:43It has to be tasty because my family is going to be so mad at me
05:46for screwing the torta.
05:49My bake is bringing me to tears.
05:51Oh no, it's the onion.
05:53Oh, the onion.
05:56I needed more coffee.
05:59Rita will combine the hamburger and the samosa
06:02with a classic ground beef and cheese filling
06:04served with a homemade relish.
06:07So are you baking them?
06:08I am air frying them.
06:09You're air frying them?
06:10Yes, these are health food.
06:13This is saag feta.
06:15That's a huge bag of spinach.
06:17Just comes down to this tiny little bit.
06:19It should smell better as I keep adding more ingredients
06:22one at a time.
06:23We'll see how it goes.
06:25Chicken samosa is all-time favorite for my family.
06:28My special garam masala.
06:30This is the secret for my samosas.
06:34Alora's homemade garam masala
06:36will elevate her beloved chicken samosas
06:40served with two unique dips.
06:42It's going to be a little bit crispy, hot, spicy.
06:45Oh my gosh.
06:46Are you like spicy girl?
06:48I am the spicy girl for sure.
06:50Then it's perfect.
06:53Good.
06:55This is good.
06:56Bye-bye fry pan.
06:58Back to the dough.
07:00The trick to getting this dough right
07:02is rolling it really nice and thin.
07:04Tricky though.
07:06You stack the samosa doughs together
07:08and you kind of make a giant like pancake.
07:11I've never made them before
07:12and this is a recipe that worked best.
07:15Patty will fill her samosas with pad kra pao,
07:18a Thai pork and basil stir fry
07:20and will include a savory surprise.
07:23In traditional pad kra pao,
07:24there's always like a runny egg yolk.
07:26So I decided to freeze the egg yolk.
07:27Hopefully you'll have like that little surprise
07:30when you break into it.
07:32How much time is left?
07:34How am I samosa now?
07:35Oh, nice.
07:3745 minutes left, bakers.
07:40Made a mistake.
07:42I'm filling my samosa cones.
07:44In my head, if there's room in the pocket,
07:47there needs to be more.
07:49It's cute.
07:51I'm making this design.
07:53It's really pretty.
07:54I think I'm being very ambitious for this bake.
07:56I'm trying to make a shape that looks more like bread.
07:59I'm trying, we'll see.
08:00Pamela will transform the choripan,
08:03a Iroquoian and chorizo sandwich,
08:05into an Indian samosa as a nod to her relationship.
08:10Tim is my boo, and he's Indian,
08:12and my family is South American,
08:13so I'm fusing the two flavors.
08:15I'm doing a Pim fusion.
08:16Pim as in Pam and Tim.
08:18It's bringing your two loves together.
08:20Yeah.
08:22So my shape is inspired by origami.
08:24All my childhood of doing origami
08:26is coming in handy right now,
08:28and hopefully Grandma Sakata is proud.
08:31Jen will use her origami skills
08:33to craft flower-shaped poppy seed samosas
08:36with a sag and feta filling.
08:39There we go.
08:40Going in our pretty flowers.
08:44Fryer.
08:46Oh!
08:48Right now I'm just trying to pump out samosas.
08:50So do you do a lot of frying, or?
08:51No, it's like one of those sexy little things
08:53you're like, I wish I could do that.
08:55Yeah.
08:56And then you do it, and you're like,
08:57oh, that was a lot of work.
09:01Gorgeous.
09:03I have to be calm.
09:05Frying in panic.
09:06Don't mix.
09:07Those are beautiful!
09:10What a design.
09:11Yeah, there's a little bit of bursting,
09:12but they burst right in the middle.
09:13I mean, intentional.
09:16So I'm going by the golden color
09:18and the smell as well as time and temperature
09:21and all the other things.
09:22There's the air fry.
09:24There's the start.
09:26There's the fingers crossing.
09:30Ah, there's water right above me.
09:3215 minutes left, bakers.
09:35Man, this is going so fast.
09:37It's going to be very tight for timing.
09:39I'm making my dad's chimichurri accompaniment.
09:42It's not a choripan without chimichurri.
09:48Three, four, five, six.
09:51I think I'll make it in time.
09:53Pray for the best.
09:55This is a no-bursting zone, OK?
09:57Working out those aggressions.
09:59That's a cilantro-lime-chili dip.
10:06Spicy.
10:07Bakers, you have five minutes left.
10:10Oh my goodness.
10:13OK, these suckers are going to have to cook
10:15a little quicker then.
10:17One more.
10:20Hot!
10:21One, two, three, four, five, six, OK.
10:23I'm not so good with the math.
10:26I am bad at counting,
10:27and I even have one extra for me later.
10:29So nice.
10:30Bakers, you have one minute left.
10:34Rita, do you need help?
10:36Can you poke a hole in each one of these?
10:38Ten, nine, eight, seven, six,
10:42five, four, three, two, one.
10:47You're done, bakers!
10:49Great job!
10:51Savor this feeling.
10:54The bakers will now have their samosas tasted
10:57by Bruno and Kyla.
11:00They look like the most intricate pillow I've ever seen.
11:03The color is so uniform.
11:05You're showing your mastery of this skill.
11:08Thank you so much.
11:15Is it too spicy?
11:16Not too spicy.
11:17It's balanced.
11:18It's the perfect amount of spice.
11:20It has a light crispiness,
11:22almost like little crystal breaking.
11:24All of these flavors, they're just dancing in my mouth.
11:27It's just so good.
11:28Thank you so much.
11:30What a presentation.
11:32You've captured the essence of a flower,
11:35and they're just absolutely golden brown.
11:38I love how the feta comes through the spinach.
11:42You know, it's too bad we don't have much more spinach.
11:45You want more, OK.
11:48There is a warmth about the color that's very inviting.
11:52C'est magnifique!
11:53Merci, merci!
11:55So it's well-balanced, great texture,
11:57very good play on the classic.
11:59You're doing your family recipe justice here.
12:04Rita, you said you were making cheeseburgers,
12:07and I see cheeseburgers.
12:10A few burned on the top.
12:12Yes, I had to put the heat up
12:14because I was running low on time.
12:16You nailed the flavors for sure.
12:18Oh, thank you, Bruno.
12:19But by using air fryer, the texture is a bit more bready.
12:23We were looking more for that flakiness
12:25you will get from frying it.
12:27Yes.
12:30They are the biggest samosas I've ever seen.
12:32They're business samosas.
12:34OK.
12:35You want to be careful
12:36because you've got some variation in the color,
12:39and then this dough looks like it's been overworked.
12:43The filling with no dip is nice, it's pleasant,
12:47but the condiment is extremely spicy.
12:50I actually think I would eat this one without the condiment.
12:54Interesting.
12:55That's a very elegant presentation,
12:57and I love the threads wrapping everything.
13:00It's really beautiful.
13:03They're nice and crisp on the outside,
13:05you get that crunchy first bite,
13:07so I think your thickness was ideal.
13:09The meat, I love the flavor,
13:11but it gets a bit held back.
13:13That chimichurri just pops off in your mouth,
13:16and it just is like...
13:17My dad will be very happy.
13:19It's delicious. Thank your dad.
13:22And you can see everywhere the Thai influence here.
13:26But because of the blue, when you see these dark parts,
13:30it makes them look quite overdone.
13:32OK.
13:34I mean, the filling is amazing.
13:36I love the egg yolks and the meat.
13:38It's very musical in terms of spice.
13:40But the dough is a bit too leather texture.
13:42OK.
13:43And the problem is, it's extra dough that we don't need.
13:46OK.
13:48They're so evenly baked and golden brown.
13:51I'm most excited to try that cured pork belly.
13:58The mushrooms, beautiful spongy texture,
14:01slight umami,
14:02and the cured pork belly bring that perfect amount of saltiness.
14:06That flavor is flawless.
14:08Thanks so much.
14:09I'm sometimes pretty nervous when it comes to tasting,
14:11kind of a bit shaky,
14:12but the judges said that my flavor was flawless.
14:17My dad, if he'd heard that feedback,
14:19he would have said,
14:20vamos arriba, pame.
14:22So I'm ready.
14:23I'm ready for the technical.
14:32Bakers, it's time for your savory technical.
14:35And as long as things don't go sour,
14:37it should be good.
14:38Well, you two are not allowed to stay, so bye.
14:41Bye.
14:44Bakers, for your technical challenge,
14:46you will make Korean cream cheese garlic buns.
14:49Literally five of my favorite words.
14:52Cream cheese garlic buns are a popular street food in South Korea.
14:56Bakers, you've only got two and a half hours to make eight buns.
14:59Get ready, bakers.
15:00Hana.
15:01Do.
15:02Set.
15:03Bake.
15:05We are making Korean cream cheese garlic buns.
15:11Mm-mm.
15:12Never done it before, so I'll see how it goes.
15:17I've had this before, and it is absolutely delicious
15:20and a garlic lover's dream.
15:25Kyla, it's a blessing to live in Vancouver,
15:28being surrounded by such wonderful Asian culinary treats.
15:32This would be the first one I would pick up
15:34if we walked into a bakery together.
15:36They are beautiful, but are very difficult to make.
15:39First, they have to make an orange dough,
15:41and we both know it's not an easy task.
15:44And what about this filling?
15:45They have to make their own cream cheese from scratch.
15:48So not only do they have to be a good baker,
15:51but also a good cheese maker.
15:54It's so delicious.
15:57I love the way that the onions and the garlic
16:00just pick up on the richness of the cream cheese.
16:03I find those buns so addictive.
16:09First thing I need to do is bloom my yeast
16:11and get my dough in the proofer as soon as possible
16:13because it needs time to rise.
16:15I know the science behind bread.
16:17I'm not that experienced with bread.
16:20I eat bread.
16:21Don't tell my doctor.
16:23I'm just going to let that bloom for a little bit,
16:25and we'll get the dough rolling.
16:27The yeast will combine with flour, butter, and eggs
16:31to form a light, enriched dough.
16:33And have you worked a lot with enriched dough before?
16:35No.
16:36Have you made garlic buns before?
16:38Oh, uh, no.
16:40No? Okay.
16:45This is...
16:47It should be translucent without tearing.
16:50Okay.
16:51So we are, like, almost...
16:54Almost.
16:55On the verge of there.
16:56Okay.
16:59Nice-looking dough, Erica.
17:01Right? Feels good.
17:05Lightly oiled bowl.
17:09All right, that is really warm in there,
17:11so I don't think that's going to take too long.
17:13The recipe just says until doubled in size.
17:15I've chosen a bowl that's exactly twice as big as my dough
17:20because I suck at spatial awareness.
17:22Cream cheese.
17:23I need to get the milk and cream and salt up to 200 degrees.
17:27Have you made cream cheese before?
17:29Oh, God, no. Why would anyone do that?
17:31I'm an adult. I buy my cheese at the store.
17:34I've never made any kind of cheese before.
17:36It's like a science experiment that you can eat.
17:41I'm adding vinegar.
17:43Oh, Lord, that's quick.
17:44I think it's starting to curdle.
17:46Once the vinegar has been added,
17:48the bakers need to strain out the whey.
17:51I'm straining my cheese right now.
17:53I make cheese like this quite often.
17:56Ah! Hot, hot, hot, hot, hot.
18:00I wonder how drained it's supposed to be.
18:04Bakers, you have one hour left.
18:08I just pulled my dough out of the proofer.
18:10The size is looking good.
18:11As an accountant, I like things to be exact.
18:14No rounding error.
18:16That's why I'm measuring the dough.
18:18I'm trying to go for about 90 to 95 grams per bun.
18:23I'm shaping my buns.
18:25Dough can smell your fear,
18:27so you got to, like, show it you're not afraid.
18:30I'm petrified.
18:32It feels like I know what I'm doing, but I'm really not.
18:35I'm just trying to fake it till I make it.
18:37How long are these going to go in the oven for?
18:39It is unknown. To be determined.
18:41You want to try?
18:42Oh, that's a good strategy, but not allowed.
18:45Oh, that's right, it's a technical...
18:47Bruno!
18:48It was a joke.
18:49Okay, egg washed.
18:51Going in the oven.
18:54Bye, babies. Please work.
18:56Bake well.
18:57I don't know how long to bake them for,
18:59so see how it goes.
19:01Place the drained cream cheese
19:04into the bowl of a food processor
19:06and process it until it is smooth.
19:11Ooh, it's cream cheesy.
19:14I don't think I'll buy cream cheese after this.
19:16After blending into a smooth paste...
19:19Wow.
19:20...the bakers add scallions and parmesan.
19:23Nothing better in this world.
19:30I think it's good.
19:3130 minutes, bakers!
19:33Thank goodness there's no vampires among us.
19:40I'm making the garlic butter custard glaze.
19:43Ooh, okay, where's the garlic?
19:45Here.
19:46I see. How much of that are you going to add?
19:49Mm-hmm.
19:52Oh.
19:53Hmm, it just says add garlic.
19:55I'm at two and a half cloves.
19:57Like, I think that's plenty.
20:00I put a lot of garlic because it's garlic bun.
20:04Pretty garlicky.
20:06Does it smell garlicky enough?
20:08Yeah, it needs more, girl.
20:09It doesn't stink, then it's not good.
20:14These are good, even though they're a little pale.
20:16I don't know what I did wrong, but they didn't.
20:18They're like giant puffy balls.
20:2415 minutes, bakers, or I'm going to be cheesed.
20:28I'm cutting my buns.
20:31They look kind of small.
20:32Everybody else's are, like, ginormous.
20:36I don't want to have not enough cream cheese.
20:39I put too much in the first couple.
20:41So now I have to scoop it out.
20:43It's going to be tight.
20:45Racing to the end.
20:47I'm putting my glaze.
20:48It's got to go back into the oven, right?
20:50It's got to go back into the oven.
20:51I might end up broiling it.
20:52So we can get some color then on that time, right?
20:54Hopefully.
20:55Oh, it's really messy, you can see.
20:57Bakers, you're down to your last five minutes.
21:02Garnish them first.
21:11Garnish.
21:13Bakers, you have one minute left.
21:18All right, now I'm going to take a nap.
21:21Five, four, three, two, one.
21:26You're done, bakers.
21:31Bakers, please bring your garlic buns up to the gingham altar
21:34and place them behind your photo.
21:37Bruno and Kyla are looking for perfectly baked buns,
21:40each filled with velvety cream cheese
21:42and dipped in a garlicky custard.
21:46Let's try our first baker.
21:49They look nice and even in shape and it's a nice color.
21:52And beautiful shine.
21:55The bun has a very pillowy texture.
21:57Very nice texture on the cream cheese.
21:59It's flavorful.
22:00You're getting a little bit of that onion.
22:02And exactly the right amount of garlic we were expecting.
22:06Moving to our second baker.
22:08We're looking for that cream cheese to be lifting up.
22:11And here it's all tucked inside.
22:13But the overall color is good and the sizing quite consistent.
22:17The cream cheese has a good texture, fairly creamy.
22:20Good flavor of onions.
22:22But I would like to have a little more garlic.
22:25Moving to our third baker.
22:28These ones are very light,
22:30so it makes me concerned about both baking times.
22:34The proofing was done properly.
22:36You can see there is a sense of sponginess.
22:39Good flavor with the onion and parmesan.
22:41Just not enough garlic.
22:44Moving to our fourth baker.
22:46Beautiful topping.
22:48And fairly uniform shape and size.
22:50But we've got this pooling.
22:52We want to make sure that it stays right on the bun.
22:55Cream cheese has a good flavor, good texture.
22:57A bit more garlic would have been very playful here.
23:01To our fifth baker.
23:03Again we can see some problem with the structure of the buns.
23:06You can see it's got a lot of wrinkling.
23:08This could have to do with not proofing it enough.
23:10And then in the oven it starts to deflate.
23:13During the second baking, not enough time to get some nice coloration.
23:18I actually wish that there was more of both the onion and the garlic.
23:23Alright, moving to baker number six.
23:26Beautiful coloration.
23:27Good use of the broiler.
23:29Yeah, this is a really attractive bun.
23:31You can see all the different textures.
23:33Got a nice shine all the way through.
23:36Cream cheese filling inside.
23:37It's very generous.
23:39It's a little bit dry.
23:40But great garlic flavor.
23:43Moving to our seventh baker.
23:45They look very pale.
23:46They're smaller than the others.
23:48They look quite constrained.
23:49So they needed more kneading.
23:51Great cream cheese.
23:52It's just too bad the dough didn't develop much gluten.
23:56And moving to our last baker.
23:58You can see some of that cream cheese just sneaking out.
24:01And it just makes it so appetizing.
24:04When there is chunk of bun pulling separately,
24:06that means the proofing wasn't done properly.
24:09I like the garlic flavor in this one.
24:12It's a bit lip-smacking.
24:15Bruno and Kayla will now rank the buns from bottom to top.
24:19In eighth place, whose are these?
24:23Me!
24:24Patty, you had some difficulty constructing the buns.
24:27In seventh place,
24:30Jen needed more baking and more flavor.
24:35Pamela is sixth.
24:37Erica is fifth.
24:38Marcus, fourth.
24:40And Rita is in third place.
24:43In second place,
24:47whose are these?
24:49And Laura, excellent bun.
24:52The cream cheese was a little dry.
24:54And in first place, Guillaume.
25:02I placed first in the technical, two weeks in a row.
25:06I really do feel pride being here
25:08and doing all these things with these wonderful bakers.
25:10It really feels surreal.
25:13I was last!
25:16I got the show start for tomorrow,
25:17so I got to try and pull out all the stops.
25:24So we're a day into savory week,
25:26and we're seeing a whole other side to these bakers.
25:29And so far, we have three bakers who've done quite well on day one.
25:32Guillaume, Laura, and Marcus.
25:35Who's had an unsavory start to this week and needs to step it up?
25:38Well, Patty struggled a bit with her samosas,
25:41and she didn't do well in the technical.
25:43Also, Erica's signature needed a bit more oomph,
25:46and they were middle of the pack in the technical.
25:49Yeah, and middle just really isn't enough at this stage.
25:54Bakers, welcome to your savory showstopper,
25:57also known as dinner.
25:59We're going across the pond for this British classic,
26:02a Wellington.
26:03Today, we want your own take on this classic,
26:06as long as there are distinct layers
26:08and a puff pastry coating.
26:10Bakers, you have three hours and 30 minutes
26:12to bring your flair to the Wellington.
26:14Or, as the Brits say,
26:16Porsche it up!
26:17On your marks...
26:18Get set...
26:19Bake!
26:21Oh, it's been fun doing savory week,
26:23except we all smell like garlic.
26:25Ooh, big day.
26:27Lots riding on this bake, I think.
26:29I'm just hoping everything goes wellington.
26:32Wellington is a perfect vessel
26:34of different flavour combinations.
26:36We're looking for the flavours to combine together well,
26:40but we need to see clear and defined layers.
26:43I'm locking in today.
26:44I'm not going to let this Wellington take me down, man.
26:47Wellington is one of those dishes
26:49that even scare professional chefs.
26:51The biggest challenge here is to make buttery, flaky puff dough
26:55in 3 1⁄2 hours, not an easy task.
26:57There is no room to hide your mistakes.
27:00I like making puff pastry.
27:02I hope to be able to pull it off.
27:04Are we big fans of puff pastry?
27:07I don't know!
27:08Is that a flaky subject?
27:10It's...
27:11Butterful.
27:14Erica's Butterful Wellington
27:16is inspired by their favourite burger,
27:19featuring spiced ground lamb and beef,
27:22goat cheese and prosciutto,
27:24and decorated to look like their beloved cat.
27:27His name is Stormageddon.
27:30I have a very fierce
27:31pets-should-have-the-silliest-name-possible policy.
27:34Poor guy.
27:36Gotta keep that butter cold.
27:38Butter is the key to great puff pastry.
27:41So much butter.
27:42But the bakers are taking different paths
27:45in their quest for light and flaky layers.
27:48I'm making rough puff pastry because it's easier to make,
27:51and I'm using the Edward Scissorhand technique.
27:53I'm going for a full puff today, which is crazy.
27:57A full puff is a lot more time-consuming.
27:59Basically, I've made a butter block,
28:01and I'm now going to encase the butter block with the dough.
28:05I'm making a full puff today.
28:07I remember when I first learned how much butter went into it,
28:10it kind of chilled me a little.
28:13Marcus' Wellington will feature
28:15lamb loin and mushroom duxelles,
28:17crowned with an intricate pattern
28:19inspired by the French dessert galette des rois.
28:22I'm doing kind of like a leaf decoration,
28:24so as it rises, it splits apart,
28:26and you can kind of see the pattern.
28:27Oh, that's great.
28:28Yes.
28:29Some people struggle when they make puff dough.
28:31When you make puff dough, you smile.
28:33Yeah.
28:35Ooh.
28:37It's a lot.
28:39My dough is in the fridge resting,
28:42and I am cutting up herbs for my lamb.
28:46Wellingtons come to life
28:48through distinct layers of delicious fillings.
28:51It's beautiful.
28:53And the bakers are all starting with their star ingredient.
28:57I am making a beet wellington instead of a beef wellington.
29:01They get their hot bath, and then they get their cold plunge.
29:05I'm adding my aioli.
29:07I'm trying to make it retain moisture.
29:09Pamela, how's your salmon?
29:11It's looking good.
29:12I'm not searing my salmon.
29:14I'm giving it like a really quick sear.
29:16I hope it pays off.
29:19Pamela's lightly seared salmon
29:21will be the star of her wellington,
29:23accompanied by hand-picked wild ramps.
29:26Ramps are like little wild leeks,
29:28and so we went foraging, and it starts downpouring.
29:32And my dad and my partner are like,
29:34and we've been like, no, keep picking!
29:41It is Japanese Hokkaido scallops.
29:44I'm pulling out all the stops.
29:46I'm just searing the lamb so the caramelization adds some flavor.
29:50I want my lamb to be made medium-rare to medium.
29:55Yeah!
30:00Elora's colorful tikka masala wellington
30:03will pack a punch of flavors
30:05with layers of chicken, paneer, and potatoes.
30:08Honestly, Elora, you better be careful,
30:10because I'm going to come back here with a full plate
30:12and just walk off with all the things at your station.
30:14You're most welcome, my dear.
30:18We have parsley, mint, garlic crisp paste.
30:22It all comes together.
30:24The wellingtons also need layers of additional fillings
30:27to support their star.
30:29Paneer tikka, my favorite.
30:31Mine is a bit outside the box.
30:33This is going to be kimchi fried rice,
30:35and a few other surprises in there, too.
30:37Guillaume will reel the judges in
30:39with his layers of kimchi fried rice,
30:41sausage, and his beloved cephalopod, the squid.
30:45Especially squids, I feel like they're so misunderstood.
30:48People think they're the mean ones of the sea,
30:50but they just want to survive and have baby squids,
30:53babies that I'm putting in the dish right now.
30:55We honor them by eating them.
30:57Exactly, yeah.
30:59Bakers, you have two hours left.
31:03I'm starting to fold my puff pastry
31:05because I need to do it fast.
31:07The butter is very cold, and it has to remain very cold.
31:10Creating flaky layers of puff is all about chilling.
31:14Today's about cold, cold, cold, and fold, fold, fold.
31:17Folding.
31:19I have to move fast, fast, fast.
31:21And rolling.
31:23That is the hard part of puff pastry.
31:25Over and over.
31:27The more folds, the more lamination you're getting.
31:30It's going to create a super flaky wellington.
31:34What is harder, Spartan training or making puff pastry?
31:37Puff pastry.
31:39It is an endurance test, and you have to be precise.
31:42Jen's red and yellow beets and goat cheese filling
31:46will form the structure for her log-shaped wellington.
31:50Got to stay on schedule with the pastry.
31:52And this is the last two turns.
31:57This is the crepe to envelope my squid.
32:00Traditionally, crepes are used as a barrier
32:02between moist fillings and crispy pastry.
32:05My fiancée can flip it. I can't.
32:08Ooh, your crepes are matching your shirt.
32:11I know, right?
32:13It's spongy, so I'm a bit concerned.
32:16Okay. We'll see.
32:18Patty's chive crepes will encase her scallop,
32:21shrimp, and pork filling
32:23to create her dim sum-inspired wellington.
32:26I'm doing something a little bit more delicate in flavor.
32:29So as long as I get my timing right,
32:31everything should cook properly.
32:34I'm locked in, and I'm coming with the energy.
32:36I'm coming with the energy.
32:38Great. Okey-dokey.
32:40With all their elements ready,
32:42the bakers can start to assemble.
32:44I'm using a baguette pan as a mold to build my layers.
32:48I'm hoping they're going to see cooked salmon.
32:52And I'm hoping they see, like, little circles of asparagus
32:55looking back at them.
32:57Rita's asparagus and salmon
32:59will fill her Sunday supper wellington,
33:02featuring mashed potatoes and a savory layer of prosciutto.
33:06And what inspires the prosciutto in this?
33:08Prosciutto with asparagus is just amazing.
33:11And so that there's a barrier
33:13between the moisture of the potatoes and the puff pastry.
33:17I like it. This is my ramp filling.
33:20I have to get this in the oven right away so that it cooks.
33:23I'm just putting my goat cheese in my meat
33:25so that when you cut into it,
33:27you get a bunch of rings of flavor.
33:29It's going to be 3 layers of the curries in between rice.
33:33So I have to work quickly.
33:36The crepes were a bust.
33:38Apparently they ended up being too spongy.
33:41Pull that off, and poof, we have a log.
33:44I just thought it looked nice, kind of simple,
33:47but a bit of complexity.
33:49Almost looks like a giant egg roll.
33:51Mashed potatoes are kind of poking through
33:54because I forgot to put the other layer of prosciutto on.
33:57That's a little baby. Oh, nice.
34:00Bakers, you have one hour.
34:03Keep calm and carry on.
34:05All right, cook, baby, cook.
34:07For the love of God, please bake.
34:09I'm actually going to put it down a little bit.
34:12There we go, okay.
34:14I'm adding tobiko eggs into my dipping sauce.
34:17Doesn't it look cute? It'll give a little pop.
34:19I'm making the most stressful leek flour I've ever made in my life.
34:23This is the third time I'm making it.
34:25Mini puff pastry turtles to go on top
34:27because I can't do anything about what's going on in the oven.
34:30I'm making a net to go over my salmon wellington.
34:33This has to go in.
34:35Okay.
34:3730 minutes left.
34:39I hope all is wellington and good.
34:41This is the worst.
34:43Waiting is not good for an impatient person.
34:46It's so cool to watch it, like, grow.
34:48It's like a little plant.
34:50Minutes left, are you feeling good?
34:52No, I'm afraid it's not going to be baked enough.
34:54Okay. I want to bake it myself.
34:56Yes, okay, well, do you have the ability to?
34:58Oh, no.
35:00I'm increasing my temperature.
35:02I think I baked it in the oven as quickly as I needed to, I think.
35:06Bakers, you have 5 minutes left.
35:09Oh, God.
35:11A little crisp.
35:13I don't know if it's going to be cooked.
35:16It browned, so that's good.
35:19I think it looks cute.
35:21It is a little bit dark on the top, but it shows good lamination.
35:26It's so stupid, I'm a big fan, big fan.
35:29Let's go.
35:3110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
35:40You're done, bakers.
35:42Great work.
35:45You need a mom hug.
35:47Good work.
35:53Dinner is served.
35:55Kyla and Bruno will now taste the Wellingtons.
35:58Please bring your showstopper up to the front.
36:03Pamela, I just love the height of your Wellington.
36:07And the scoring shows the full lamination that you did on the puff dough.
36:11We can see a lot of layers.
36:14Oh, yeah, you can hear the sound of it.
36:17The contrasting color there, it's beautiful.
36:20And look at that bottom, you have a golden crust.
36:23But the edges tell us all the secrets, don't they?
36:25We've got those little corners here where it looks like it's not cooked.
36:28So close to finishing.
36:30In terms of filling, the fish is very buttery.
36:33I love the addition of the rams.
36:35Yeah, there's so much flavor coming from that puff that's cooked through.
36:39You know, it goes in crisp and it melts in your mouth.
36:42I think it was worth taking the risk in terms of flavors.
36:47Rita, I can see a beautiful Wellington
36:50hidden under a not-so-beautiful cage.
36:54It had such nice lamination.
36:56I know how lamination is important.
36:58It does distract the eye, but I want to believe you.
37:04But let's have a look with it off.
37:06So on itself, it's beautiful.
37:09Once we go inside and have a look,
37:13what we can see here is we don't have it cooked through.
37:16And that mashed potato doesn't have a barrier.
37:19I forgot the last row of prosciutto.
37:21So important.
37:22Yeah.
37:23Salmon could have used a bit more salt before you cook it.
37:25Okay.
37:26I love the way you arrange your asparagus.
37:28It has a beautiful look.
37:30The mashed potato is excellent.
37:31The use of sour cream is such a smart choice.
37:37Jen, you've created a beautiful story.
37:40I mean, it's just so fun and creative.
37:43We love the little turtles.
37:45Very playful.
37:48Gorgeous distribution of color here.
37:51The outer layer is crisp,
37:53but here there's a combination of things happening.
37:55One is all that moisture from the beets is coming up,
37:58but also it just needed a hotter oven.
38:01But amazing job with the beets.
38:04They are slightly crunchy,
38:05and the goat cheese brings that little creaminess to it.
38:12Erica, I am so impressed.
38:14Stormageddon really came alive here.
38:17My loaf for your loaf.
38:21Oh, the fragrance that comes off it is really nice.
38:24Excellent.
38:25The dough has good taste.
38:27It's cooked very well.
38:28I love the goat cheese filling and the minced meat.
38:32That's a perfect combination.
38:34We can see why this is Erica's favorite burger.
38:40Guillaume, your presentation is almost mesmerizing.
38:44Like, I'm thinking of this squid moving in the water.
38:49Beautiful crunch.
38:51Wow, and look at all that filling.
38:53But there's so much moisture inside
38:55that your beautiful quality puff couldn't rise enough.
38:59Using kimchi rice, you get a nice little kick of spice.
39:03I just don't taste the squid.
39:10Elora, a lot of skills here.
39:12Really, it looks like a peacock.
39:14It's an absolutely timeless presentation of a Wellington.
39:19Just look at all the beautiful layers.
39:24Very crispy, very buttery.
39:26We've got that beautiful lamination,
39:28the lift of the separation of the leaves.
39:31It's very complex, very rich, a bit sweet, a bit spicy.
39:35Flavor-wise, I'll be thinking about that for days.
39:38Thank you so much.
39:41Patty, this is a beautiful Wellington.
39:44I love all the details on the top,
39:47the scoring and the coloration.
39:50Beautiful flakiness to it.
39:52Originally, I was supposed to have a chive crepe,
39:54but the crepe ended up being too spongy.
39:56The lamination looks beautiful, but it's undercooked here.
40:00To cook together pork and a mix of shrimp and scallops,
40:04it's very difficult to do.
40:06Either your meat is going to be undercooked
40:08or your fish is going to be overcooked,
40:10and that's the case here.
40:11Using a crepe will help to steam the pork and the seafood.
40:16So you had the right idea.
40:18Trust your gut.
40:22Marcus, last time I saw such a well-crafted galette des rois
40:27was in a pastry shop display in Paris.
40:30Making a full puff pastry is something you love to do,
40:34and it shows here.
40:35You can feel the crispness.
40:37This top looks really nice,
40:38but it does look like we have dough that's not cooked through.
40:45I mean, lamb is such a hard meat to cook properly.
40:48That's done like a Michelin star chef.
40:51Honestly, all this needed was more baking time.
40:53Everything else is textbook perfect.
41:04You said you wanted to challenge the bakers,
41:06and I think you succeeded.
41:08Some of them chose to do a full puff.
41:10That is a monumental task,
41:12especially in such a short amount of time.
41:14Marcus' showstopper was just a few minutes away
41:18from being perfection.
41:19And Pamela, always sneaking in a conversation
41:22with her showstopper.
41:24But still, look at Elora's showstopper.
41:27Wonderful flavors and a solid understanding of puff dough.
41:31So who's in danger of leaving us?
41:33You know, Rita and Patty did not have a great week.
41:37Patty's wellington looked great,
41:39but when you cut into it,
41:40she had some issues with the baking and the filling itself.
41:44And Rita's cage was burned,
41:46and the wellington dough was underbaked.
41:48Well, it sounds like you have to consider a lot of layers.
41:55Bakers, you surely made savory week sweet,
42:00and one of you tantalized our taste buds.
42:04This week's star baker is...
42:11Elora.
42:12Yeah!
42:15Whoo!
42:23I'm sad to say this also means
42:25that one baker will be leaving the tent.
42:28Unfortunately, the person going home today is...
42:38Patty.
42:40We'll miss you.
42:41I'll never forget this experience.
42:43We'll miss you.
42:45I'm proud of myself, because, like, I gave it everything.
42:49It was the best experience of my life,
42:52and I'm just sad I'm going to miss everybody.
42:54And that's making me all teary-eyed and beklempt.
42:57Like, who's going to entertain everybody in the tent?
43:04Oh, my God, I'm feeling amazing.
43:06So many butterflies.
43:07Who doesn't like to be a star baker, right?
43:09Maybe I'll be star baker next week, too.
43:14Maybe.
43:16Never know, right?
43:19Next time...
43:21The bakers energize the tent...
43:23Superman!
43:25...in Coffee and Tea Week.
43:27Wow.
43:28It's delicious.
43:29Gotta be tasty, people.
43:30Who will brew it right?
43:32That might be the best cake I've ever had.
43:34And who will have to leave the tea party?
43:37Oh, son of a gun.