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00:01Previously on MasterChef, first big team challenge.
00:04Julio and Rachel picked all the duos that have been in the top three.
00:08We're going down, blue team.
00:09Captain, get them organized.
00:11We got Courtney and Darcy doing slots.
00:13Slow is just bland.
00:14Here we go, guys.
00:15Ryan K, I got raw fish.
00:17Get it together a little bit.
00:18Oh, hey, Maddie.
00:19What happened?
00:20We just didn't communicate as well as we could.
00:24Congratulations.
00:25Red team.
00:26We are beyond proud.
00:28Blue team, we will see you all back in the MasterChef kitchen facing the dreaded pressure test,
00:33where one of you five duos will be eliminated.
00:36I'm scared.
00:37We know that we have to step it up or we go home.
00:41Tonight is the return of the dreaded pressure test.
00:45Black aprons on.
00:46Feels like you're going to your own funeral.
00:49But we're raising the bar even higher.
00:51Those mystery boxes are made out of chocolate.
00:53So it's make or break time to survive.
00:57One duo will be eliminated.
00:59I'm just glad we're up here.
01:00It needs to be absolute perfection.
01:02Oh, my God.
01:03What's wrong?
01:04I think I overwhipped it.
01:05Oh, dear.
01:06I'm going to remake it.
01:07Looks like it's dropped straight out of my bulldog's .
01:09Absolute soul crushing.
01:10Oh, no.
01:11Yeah, it's called the pressure test for a reason.
01:13What a shame.
01:14Here we go.
01:15You ready?
01:16The return of the dreaded pressure test.
01:17It's a tough one tonight.
01:18Yes, it is.
01:19A very tough one indeed.
01:20Let's do this.
01:21Welcome back, guys.
01:22Congratulations, red team, on winning last week's challenge.
01:24Please head up to the balcony.
01:25Oh, my God.
01:26It feels so great to be in this white apron, to be away from this pressure.
01:29Challenge.
01:30We did all the hard work in the last challenge so I feel like we deserve to be here.
01:48Just be up in the balcony, watching hell break loose down there.
01:53We are soon looking forward to the road.
01:56Pressure's on again.
01:57We are so bummed that we were on the losing team.
02:00Oh, mystery box, mystery box.
02:03And now we have to go do this pressure test.
02:05The dreaded pressure test.
02:06The dreaded pressure test.
02:11I'm nervous.
02:12Welcome back.
02:14Red team, tremendous victory up there.
02:16Well done.
02:17Thank you, Chef.
02:18Here's the good news.
02:20Tonight, you're all safe from elimination.
02:22Yeah.
02:26Blue team, unfortunately, the same cannot be said for you guys.
02:30Captains Timothy and Athena, what happened?
02:33I first want to just apologize to my wife and my partner.
02:35I didn't support her as a captain.
02:38And that ultimately led to the downfall of our team.
02:42There was no cohesiveness, not just in the dish,
02:44but just the performance of the team.
02:46I think I dropped the ball personally.
02:48I let feeling a bit unwell throw off my focus.
02:52And I won't let that happen again if I'm lucky enough
02:54to stay another day.
02:56I have a question.
02:57How many of you actually tasted the complete sandwich?
03:05I mean, how could you expect to win?
03:08The blue team losing this team challenge
03:10was a combined effort of complete chaos.
03:14We had raw fish going out.
03:16We had fries that weren't working.
03:18We had a team captain that wasn't leading.
03:20There was utter chaos in that kitchen.
03:23Right, all of you, time to get serious.
03:25Black Apron's on, please.
03:27Let's go.
03:28Black Apron.
03:30Dear mother, holy mother.
03:32We're in the Black Apron.
03:33It feels like you're going to your own funeral in Masterchef.
03:37You do pressure everything.
03:38When it's a mystery box, it's very difficult
03:40because you have a few minutes and you have to talk very quick
03:43and work as much together as we can.
03:46But we're not made to lose.
03:47We're made to survive and win.
03:49Now, let me refresh all your memories on how this pressure
03:52test works tonight.
03:53It's an old Masterchef favorite, at least for us judges, right?
03:56The challenges are harder, the cook time is limited,
03:59and they are always do or die.
04:02There are no winners in a pressure test.
04:03It's just a fight for survival.
04:05And on top of that, this pressure test
04:07is also a mystery box.
04:09All five duos will be cooking tonight using the ingredients
04:13from the mystery box.
04:15And tonight, one duo will be eliminated.
04:17Right, all of you, please head to your stations.
04:20It feels stressful knowing that now we're fighting for our,
04:24you know, our survival, fighting for our aprons.
04:26But we have to let that go and prepare ourselves mentally
04:29and get ready for this pressure test.
04:32It's time to find out what's under those boxes.
04:36Oh, God.
04:38On the count of three, lift your boxes.
04:42I'm terrified.
04:44One, two, three, lift.
04:50What?
04:53What?
04:54What are we going to cook with a mallet?
04:55Wow.
04:56Trust me, that is not a new kitchen utensil.
04:59It's what you'll need to get to your ingredients tonight.
05:03What?
05:04I'm sorry, what?
05:05Because those amazing mystery boxes are made out of chocolate.
05:09Take a smile.
05:10What?
05:12Sweet.
05:13Shut up.
05:15I love chocolate.
05:18This means we can probably bake.
05:21And we've been wanting to do that.
05:22That's what we were hoping for.
05:23Oh, gosh.
05:25We do love to bake.
05:26And this is part of what we want to prove.
05:28We can not only cook, but we can bake.
05:32Right, very carefully, on the count of three, I want you to smash those boxes.
05:37One, two, three.
05:41Woo!
05:42Hi, girl.
05:43Get it, Gordon.
05:43Get it!
05:44That's the way.
05:45Oh!
05:46Oh!
05:48A lot of anger.
05:49Yes!
05:50There you go.
05:51There you go, though.
05:52Smashing that box relieves a little bit of the stress prior to this pressure test.
05:59That's the way.
06:00That's the way.
06:01That's my ex-husband.
06:02Okay, guys.
06:04This first pressure test is also the first dessert challenge of this competition.
06:10Ooh.
06:11Ooh.
06:12Ooh.
06:13Well, we're lucky.
06:14I'm a little worried.
06:16We're dessert dabblers, but we're not dessert aficionados.
06:20No.
06:21Stupid box.
06:22Stupid box.
06:23Your challenge for tonight is to use that chocolate, and we're not dessert.
06:28Use that chocolate from the mystery box, along with a really nicely stocked pantry full of
06:35gorgeous berries, fruits, spices, everything you need to make an incredible chocolate dessert.
06:41Tonight, we are looking for highly elevated dishes.
06:45Get inventive.
06:46Prepare chocolate desserts that are real head turners.
06:49We want showstoppers tonight.
06:51You'll have 75 minutes to make your chocolate dessert for this pressure test.
06:57Right.
06:58Here we go.
06:59Your time starts now.
07:02Let's go.
07:03Oh, my God.
07:04Come on.
07:05Come on.
07:06Come on.
07:07Go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go.
07:10All right.
07:11A pressure test in itself is daunting enough, but the fact that it's only 75 minutes, that's
07:17really tight timing for baking.
07:19Like, that's not a lot of time.
07:20Let's go.
07:21All right.
07:22Got more chocolate and white chocolate.
07:25Yep.
07:26Perfect.
07:27Walk in.
07:28We got it.
07:29Yep.
07:30We got this in the last challenge.
07:31We didn't perform well enough, so I'm just hoping that we have enough to do what it takes
07:36to survive, because there is no winners in a pressure test.
07:39It's only survival.
07:41We are okay.
07:42Got it.
07:43Very good.
07:44Chill and calm.
07:45Yes.
07:46Today, we are making a chocolate buttermilk cake with a chocolate ganache.
07:51On the side is a raspberry coulee, and on the top is a gosjean-flavored caramel.
07:56In the last cook, we completely lost our communication, our organization, and it's time to fight to
08:03get ourselves out of this.
08:04This dish means a lot to us.
08:06Our story started on cake.
08:08Oh, that's nice.
08:10It's just one of our beautiful memories together.
08:14We're mom and daughter, but technically we are stepmom, stepdaughter, but we do not like
08:19to use those terms at all.
08:21Kate's mother passed away when she was seven, just getting ready to turn eight.
08:26And we met when she had a birthday party, and I offered to do a birthday cake for her.
08:33It was this same chocolate cake.
08:35So this is a very special dish.
08:38Having that motherly woman figure come back into my life after my mom had passed away was really special.
08:46Okay, really quick, before you start doing anything, stop.
08:51Dear Lord, we just ask you to be here with us during this cook, and that the judges enjoy our dish.
08:58Amen.
08:59Amen.
09:00Five minutes gone, 17 minutes to go.
09:03Let's go.
09:04Looking good, guys.
09:05You got this.
09:06You got this.
09:0775 minutes is going to be tough.
09:08Yeah.
09:09This is it.
09:10The return of the dreaded pressure test.
09:12It's a fight for survival like no other.
09:14And 75 minutes is not long to conceptualize a stunning chocolate dessert.
09:18Honestly, it's more important than ever that they work as a team tonight.
09:21Stay organized and we're going to be fine.
09:23All right.
09:24This is a pressure test, mystery box, and dessert challenge all in one.
09:28It doesn't get any more difficult than this.
09:29Absolutely.
09:30I think we're going to need more chocolate ganache.
09:32Oh, yeah.
09:33No, we definitely need a lot.
09:34Desserts are hard enough, but it's chocolate.
09:36Yeah.
09:37One of the most daunting, difficult ingredients to work with on the planet.
09:40It's chemistry, and you need to be precise with every gram of ingredient in there.
09:44One degree over under would be a disaster.
09:48It is so unforgiving.
09:50Man, it's going to be a tough one, this one.
09:52Very tough indeed.
09:55How are your strawberries looking?
09:56You tell me.
09:57Jeez, those look beautiful.
09:58Don't they?
09:59Oh, my gosh.
10:00All right.
10:01Looking good, guys.
10:02Looking good.
10:03Did you mix the mousse yet?
10:04I'm mixing it right now.
10:05Okay.
10:06Last challenge, we were the captains.
10:07We had a bit of a bad cook, and we are ready to redeem ourselves with this pressure test.
10:13So we're making the chocolate lava cake with mystery box mousse.
10:17This whipped cream is just about ready for you, babe.
10:19Are you still messing with that mousse?
10:21No, it's right here.
10:22It's just, it's melting down.
10:27What's wrong?
10:28I think I might have over whipped it.
10:29It's a very technical dessert.
10:31The cake has to be lava.
10:33The mousse needs to be smooth.
10:34And if any one of those things don't go right, it's not.
10:37We could be going home.
10:38Yeah, we could be going home.
10:39I don't like the mousse.
10:40The texture's not doing it?
10:41I'm trying to get it to spoon, and it's not.
10:43Um, I'm not going to lie, babe.
10:45What?
10:46We might want to restart the mousse.
10:48Oh, dear.
10:49Oh, brother.
10:50Trust in you, baby.
11:02You want me to fold it in?
11:03Yep, here.
11:04Thank you, baby.
11:05All right.
11:06That cream just needs a little bit more time.
11:0850 minutes remaining.
11:09Let's go.
11:10You got this.
11:12Oh, my goodness me.
11:14These duos are under immense pressure.
11:16Tonight, we are testing time management, plating skills.
11:20And can they work cohesively across this dessert?
11:22You've got to be organized, and you've got to move in sync,
11:25and you've got to be quick.
11:26Both have to come together and be able to knock this out.
11:29A little bit.
11:30Not much.
11:31OK.
11:32You couldn't be hired.
11:33One of these duos is going home tonight.
11:35So you have to play all your cards to survive.
11:37This is a nightmare.
11:38Yeah.
11:39Honestly, I'm just glad we're up here.
11:41I know.
11:42I can do this.
11:43Please take care of this.
11:45Today, we're going to make the Bradford Gitano.
11:47Which is a roulette with a sponge cake,
11:49and we're going to do two different ganache.
11:51One with the chocolate that we've had in the mystery box,
11:55and also a dark chocolate.
11:57Get ready for your flour and cocoa.
11:59Yes.
12:00This is one of the favorite dishes for San Santiago.
12:03Most of the time, dessert is a complicated thing for us.
12:07But this one, we know how to make it.
12:09So I think we can nail this.
12:11Remember more cocoa than normal?
12:13Yeah, yeah.
12:14Make it really dark.
12:1545 minutes remaining.
12:1745 minutes.
12:18Let's go.
12:19You got this.
12:20Come on.
12:21Let's go.
12:22All right.
12:23That looks good.
12:24Kayla, Ryan, Kate, tell me about this dish.
12:26So we're making our chocolate cardamom cake.
12:28Cardamom cake.
12:29Cardamom cake.
12:30Yes.
12:31With the dark chocolate ganache.
12:32And then we're going to do some candied pistachios for some crunch.
12:34A raspberry coulis to cut that richness.
12:36And we're going to make a mousse with this mystery box chocolate as well.
12:40Now, this is, uh, it sounds complicated, right?
12:42But you can bounce back tonight and get yourselves out of this pressure test, yes?
12:45Yes, chef.
12:46OK?
12:47Don't overcook those sponges, please.
12:48Yes, chef.
12:49I think we're cutting it close.
12:52Darcy, Courtney, what are we preparing over here?
12:55We are working on some cannolis right now.
12:57They're going to have...
12:58Ooh, I love cannolis.
12:59Yeah, so they're going to have a vegan and a non-vegan component to them.
13:02The inside of the cannoli is going to have a sweet cashew ricotta.
13:05And it's going to feel like dairy ricotta?
13:08Um, I mean, it's definitely going to be a little bit different, but we want it to be smooth and chocolatey and...
13:13So you said there is a dairy component and a non-dairy, so vegan and a non-vegan?
13:18Yeah, the non-vegan aspect is the shell.
13:20We're pretty sure that Joe would be a little bit upset if we didn't put egg in our shell.
13:24How important is it to be vegan at this moment?
13:27Because, you know, when we think of food, we don't think of necessarily vegan and non-vegan.
13:31We just think of delicious food.
13:32But, see, we kind of think a little bit of the opposite.
13:34We're kind of like, how can we do it vegan?
13:36But I feel like that's where you found yourself not doing as great as you could have.
13:39OK.
13:40All right?
13:41Think delicious.
13:42Sure.
13:44Good job.
13:45These are going well.
13:46Kate and Tana seem to kind of have it together.
13:49Hi.
13:50Tana, Kate.
13:51That looks lovely.
13:52What is that?
13:53This is our chocolate buttermilk cake.
13:54And what's the recipe?
13:55We are going to put a chocolate ganache between one layer and a vanilla whipped cream between
14:02the other.
14:03And on top will be a gosuzhong caramel.
14:04It's like a classic caramel?
14:06Yep, with the gosuzhong paste.
14:08So it's kind of like spicy and rich and caramely all at the same time.
14:11Yes.
14:12Very interesting technique.
14:13A little bit risky.
14:14This is intense.
14:15Everything is very rich.
14:16Make sure it's balanced.
14:17Yes.
14:18You got it.
14:19All right, ladies.
14:20Good luck.
14:22It's out, Darce.
14:23They look the same, OK?
14:24Coming in for the next one.
14:25You need this on.
14:26I'm going to put sugar.
14:27Yes.
14:28Timothy and Athena, the dessert.
14:29What's going on?
14:30What are we doing?
14:31We're making a molten lava cake.
14:32Wow.
14:33How long is it going in the oven for?
14:3411 minutes on 450.
14:35Yes, sir.
14:36How many are you going to put in the oven?
14:37I'm going to put six in the oven just to make sure that we have enough.
14:39Love that.
14:40You're going to set the first three in, wait two minutes and set the other three in?
14:42Yes, sir.
14:43Yes.
14:44Love that.
14:45How are we going to elevate this molten lava cake?
14:46What's the garnish?
14:47So on the side is going to be a mousse with a mystery box, chocolate, and then some strawberry
14:51roses.
14:52Yes.
14:53Love that.
14:54Make sure you don't go too early with them.
14:55Yes, sir.
14:56Because in the center, it should be light lava.
14:57Absolutely.
14:58Right?
14:59Too early, they're going to dry out.
15:00It needs to be absolute, utter perfection.
15:01The very best of luck, yes?
15:02Thank you, Chef.
15:03Thank you, Chef.
15:04Kate, Tana, how are you guys doing?
15:07Good.
15:08Good.
15:09It looks good.
15:11You guys look organized.
15:1235 minutes remaining.
15:13Let's go.
15:14Oh, my God.
15:15You think that's smooth enough, right?
15:17Courtney and Darcy are doing a cannoli with a cashew ricotta.
15:22It's looking the way it's supposed to.
15:24It's fluffing it up.
15:25On the other end, you have Darcy who's going to put egg in the cannoli batter.
15:29So there's a little bit of vegan.
15:31There's a little bit of non-vegan.
15:32Are they coming out?
15:33I think okay.
15:34So the part that's supposed to be ricotta, which is cow milk, is vegan.
15:38That's the hard part here.
15:40If you can nail the texture, it can taste delicious.
15:43That's right.
15:44Darcy, it is in the piping bag.
15:46Okay.
15:47It has to look and taste like a real cannoli.
15:49Absolutely.
15:50They're playing a high-risk game.
15:51I'm going to pipe one, okay?
15:53Sounds good.
15:54Nice.
15:55Tana and Kate are making a multi-level chocolate dessert with a kochichang caramel.
16:01And I love kochichang because if you go to Korea, every dessert has the kochichang in it, which is made with soybean paste.
16:07But it's interesting because it's salty and it has a bit of umami to it.
16:11And spice.
16:12And spice.
16:13Yeah.
16:14So you get a lot going on with that.
16:15I hope it has balance.
16:16Mmm.
16:18The flavor's great.
16:19Yeah?
16:20Timothy and Athena, they are doing a chocolate molten lava cake.
16:24As we know, we're going to cut that open and the lava has to run.
16:27If it doesn't run, it's a chocolate bomb.
16:29Yeah.
16:30You need a sweat, Pat?
16:31I'm okay.
16:32We got this, baby.
16:33Timothy seems a little bit deflated from losing yesterday, being the captain.
16:38He's got to bring back some of that self-confidence today, especially with the dessert is complicated.
16:42It is this one.
16:43We just have to watch our timing.
16:45I'm just worried.
16:46Yep.
16:47Kayla and Ryan Kate, they're doing a sort of chocolate layered cake.
16:50Chocolate sponge.
16:51And then inside that, there's going to be like a chocolate mousse with a raspberry coulee.
16:54Wow.
16:55I mean, it sounds tricky.
16:56There are so many different elements in this cake to get right.
16:59Just make sure if you need help, let me know, okay?
17:01Okay.
17:02In 75 minutes, they're going to have enough time?
17:04It really depends on when that chocolate sponge comes out.
17:06Mmm.
17:07Cool.
17:08Yeah, exactly that.
17:09This is too thin for the ganache, right?
17:11Yeah.
17:12I don't know what happens.
17:13Did you add enough chocolate?
17:15I thought I did.
17:16It looks like it's separated.
17:18Yeah.
17:19I'm going to remake it.
17:20Wow.
17:21Oh.
17:22Oh, no.
17:23I think now that you have to remake it, I don't know about the timing.
17:26You just have to get it set, like, right away.
17:28Yep.
17:29Ryan Kate's just a struggle.
17:31Oh, boy.
17:32Are you stressed?
17:33A little bit.
17:34Don't freak out or anything.
17:35Take a good deep breath.
17:36Take a good deep breath.
17:37Take a good deep breath.
17:38Please stop to focus, okay?
17:49Just under 30 minutes remaining.
17:51Come on, guys.
17:52Let's go.
17:53Come on.
17:54Pick up the pace.
17:55the pace. Hurry up. You think that ganache is going to be okay? Just focus on getting that
18:00ganache. We need it set. You think that's a good texture, Kayla? Yeah, way better. Okay. I got to
18:05go put this in the blast chiller. Yeah, there you go. Get it in. Get it in. Get it in. Can you watch
18:09this while I roll another one? Yeah. How long has it been in? Like a minute. I'm doing it based on
18:15color. Okay. Going in, babe. Yep. Putting them in this one. And then I'm going to put the other
18:20ones over there because they're smaller. The team is going into the oven too early because they're
18:24doing a molten lava cake. It's not going to be molten. It's just going to be dry. It's
18:27not going to have that molten effect. It's bitter. See if you want to add a little bit
18:34of sugar. No, it's good enough. It's good? Okay. Javier. Yeah, chef. Azu. Tell me about
18:41the dish. What are we doing? We're doing a roulette. A roulette? No. You play roulette in
18:46the casino. A roulette. Roulette, yes. Right. So where's your cream and your filling? Filling
18:50is here, but the cream is not ready. But we do the roulette, then we put in the freezer,
18:57then we open again and we fill it up. Normally when I make these things, you roll at the same
19:02time. Yeah. But we're rolling it, chilling it, and then opening up. Yes, yes, sir. But
19:06when you chill it, it could break. Yes. I think it's going to be fine. Okay. I want to see
19:11this roll. Let's go. Piping hot like that. You roll it like that. Then you're going to put
19:18that in the fridge and then roll it again. Yes, exactly. And then we'll put the cream
19:22on. Focus, yes. Good luck. You feeling okay? Yep. Come here. Do you need those to go in
19:30the freezer? Yeah. Timothy, when are they going in the oven? Cakes are in the oven at the moment.
19:36They're in already? Yes, sir. We're 22 minutes to go. Why so early? I just want to make sure
19:41that they get cooked correctly and that they can set. What's the timing? We have 9 and 11 minute
19:47timers. One set on one side and one set on the other. Did they go in at the same time,
19:50both ovens? Same times, but some of the cups have different amounts of cake in them. Oh,
19:55boy. Why is it cooking so early? It's all right. It's okay. Oh, delicious. So Azou and Javier,
20:04how's that going? The roulade looks amazing, but it's a very strange way of what they're doing.
20:08They rolled it super tight when it was hot, so it's compressed it. And then they're going to
20:12unroll it and put the cream in and roll it again. A lot of wrapping and unwrapping going on in this
20:16roulade. Makes me nervous. I think it comes out of crack. She's toast.
20:22If this breaks, give me some. It's not going to break.
20:28Wow.
20:33It didn't break. Yeah, yeah. Keep walking.
20:36Nicely done. Nice. Good job, guys. Good job.
20:40Oh, the cream is going in now.
20:41I hope it's cooled down enough, because if that center is warm, it ruins the whole room.
20:47Exactly. Roll it.
20:48Yeah.
20:49Don't worry.
20:50It's a hack. Pull it, pull it, pull it.
20:52What is happening?
20:52Look at Azou and Javier.
20:53Careful.
20:54Yes.
20:54Slow, slow.
20:56What are they doing?
20:57What?
20:58A bit more, a bit more.
21:00Wait, wait, wait.
21:00Javier is having a Patrick Swayze moment right now.
21:03Exactly. That's what I was thinking.
21:04Okay.
21:08Okay, great.
21:09Keep your cream in there.
21:10You need to get it out of this.
21:12You've got it.
21:12Let me pick the paper out.
21:13There you go.
21:14It stays.
21:14Yeah, a lot of the filling's on there.
21:16Well done.
21:17Last 15, guys.
21:18Come on, let's go.
21:20What do you think of the ganache?
21:21It needs more time.
21:22Definitely, we can't pipe it like that.
21:26That's good.
21:26Slow, slow.
21:27Yeah.
21:28That thing is not sticking.
21:29Ah, it's because it's too cold.
21:31What do you think?
21:33Touch them.
21:35It's bouncy.
21:36Timothy's just taking those chocolate lava cakes out.
21:39Uh-oh.
21:40It's not coming out.
21:4215 minutes to go.
21:43Mm-mm.
21:43See, now's the time they should have gone in the oven.
21:47All right.
21:49Don't play with them, Timothy.
21:51Still got 15 minutes to go, and you're rushing like crazy.
21:54Slow down.
21:56Baby, just, um, you know, it should be okay.
21:59Well, I still got to get them out.
22:00I don't want them to cool too long.
22:02The biggest thing about any baking, confidence and patience, okay?
22:06And right now, Timothy is doing the opposite to that.
22:09Baby.
22:11Our final 10 minutes remaining of this pressure test.
22:15Let's go.
22:16Come on.
22:16Let's go, babies.
22:17Push to the end.
22:18You need to get ready to start piping.
22:20You can pipe over here.
22:21Yep.
22:22Darcy and Courtney are still taking cannolis out of the fryer.
22:24Yeah, none of them are filled yet.
22:26Just kind of let that run.
22:27Let that run.
22:28Oh, okay.
22:29How long do you have on the ganache?
22:31Yeah, I'm done.
22:32Okay.
22:32Fill the piping bag in it.
22:33I need to take these off.
22:35Okay.
22:35Yeah.
22:36Because now they're still overcooked.
22:37Courtney, this is too loose.
22:39The cashew filling is way too thin.
22:42We have to get it in that blast chiller.
22:43I know we only have five minutes to go, but it needs to get more set.
22:47Give it two more minutes.
22:49Okay.
22:49Okay.
22:49It's too soon.
22:50It's going to have to be a two-minute pipe and pass.
22:53Very good.
22:54And three, two, okay?
22:56You're doing a great job.
22:57Azu and Javier, they do look like they're in sync.
23:00They do.
23:01Yeah, it's the tightest I've seen.
23:02They work together.
23:03Beautiful.
23:04Nice touch, Tana.
23:05Beautiful, Tana.
23:06We are down to our final two minutes.
23:10Let's go!
23:11Come on!
23:12Start plating.
23:13Let's go!
23:14That look okay?
23:15Yeah, it looks good.
23:16Start over here.
23:17I am, I am.
23:18Okay.
23:18We're okay.
23:19If we have time, we can do it.
23:20Yeah, yeah, we have no time.
23:23Courtney?
23:24Okay, okay.
23:2660 seconds to go!
23:28Below, below, below.
23:30Don't criss-cross each other.
23:32Synchronize.
23:33Stay together as a duo.
23:35Ten, nine, eight, seven, six, five, four, three, two, one.
23:45And stop it from here!
23:47Hey!
23:48That's all, everybody.
23:50Great job!
23:51Yeah!
23:52Beautiful!
23:53Oh, my gosh.
23:53Wow!
23:55You get it?
23:56How is it?
23:57It's good.
23:58For the first time, I feel I'm about to faint.
24:02I think that we did a very good teamwork, and I think it's going to work.
24:06I don't know if anybody has ever felt, like, happy after a pressure test.
24:10But we're really happy with how this turned out.
24:13Yeah.
24:13The last challenge was so rough mentally, physically.
24:17We are hoping that this keeps us safe from elimination.
24:20Right now, we're just worried that because it's vegan, it'll get a little bit of flack.
24:23But this is how we cook together, and we're proud of ourselves.
24:26I'm not feeling good.
24:27I don't want to go home.
24:28Very worried about the lava cakes.
24:30I mean, if the lava doesn't come out, that could be our detriment.
24:33But we just have to wait and see.
24:35Now, tonight, in the return of the dreaded pressure test, you face your first tough dessert challenge.
24:54Now, we're going to taste all your dishes.
24:56And sadly, whichever duo made the worst dish tonight will be eliminated.
25:01So, the first dish we'd like to taste, please step forward, Kayla and Ryan Cade.
25:07Pressure tests are called pressure tests for a reason.
25:10That was so hard, but I'm feeling pretty good.
25:14I think we plated it pretty well.
25:16I know all of our flavors are on point, and I'm just hoping they agree.
25:20So, tell us, what did you make?
25:22We made a cardamom spiced chocolate cake topped with a dark chocolate ganache,
25:27with a white chocolate mousse, raspberry coulis, and a candied pistachio and cookie crumble.
25:33And where is the mystery box in here?
25:35We used the mystery box chocolate in the mousse.
25:37This looks elegant.
25:39But more than that, I just love the way you two were working together.
25:41And I know last time around, we had an upset with Ryan Cade, but it looks like you bounced back.
25:45Shall we?
25:46Do you want it, like, on top, or should I be, like, more artistic and around?
25:50If you're feeling artsy, go artsy.
25:52All right, I'm going to go artsy.
25:53Ready?
25:53Ready?
25:53Ready?
25:57Does that do justice to your artistic expression?
26:00I mean, it looks a little murder scene-ish now, but it'll taste good.
26:04And he's a little bit of finesse.
26:06That's what you want to do.
26:07Cute.
26:07I would put that on my Instagram.
26:09Sure.
26:09Listen, ladies, it's quite good.
26:20The chocolate cake is moist and your ganache is rich.
26:25It could be a restaurant dish. It's pretty good.
26:28The cake itself is really, really nice,
26:30but I'm really digging this raspberry.
26:31Delicious. Like, it brightens up the whole plate.
26:35Ladies, it's delicious. The chocolate cake is exceptional.
26:38The textures are lovely.
26:39I would have coated that white chocolate mousse with a pistachio
26:42because it gets a little bit lost in translation with a crumb underneath.
26:46But it's good. Really good job.
26:47Thank you, chef. Thank you.
26:48Good job.
26:50It's good. Pretty good, dude.
26:53Yeah. No.
26:54I'm so proud of you. I know, me too.
26:57Next, Asu and Javier, please come down.
27:01I think we did a very good job. It can be better.
27:04Could be better, of course.
27:06So I hope this plate is enough to keep us safe today.
27:10Okay. Asu and Javier, please tell us what you've prepared for us.
27:15We made a chocolate roulette with dark chocolate ganache
27:19and golden chocolate ganache filling with a strawberry mint sorbet.
27:23You know, I think this looks really beautiful. You have the roll, right? Feels like there'll be some texture.
27:29I think it's quite stunning.
27:31The dish looks delicious. It's eye-catching.
27:34Javier, I was more concerned about your techniques when you're standing behind Azu and you're rolling it with her.
27:40Roll it.
27:41Yeah. Pull it, pull it, pull it.
27:43What are they doing?
27:43What?
27:46Okay, good.
27:47I understand. It looks weird.
27:49Oh, my God.
27:50In my defense, there were at least two hands of separation.
27:57Just because the pepper was stitched to the cake.
28:00And then I tried to...
28:02Oh, my God.
28:03Oh, my God.
28:04Shall we?
28:05Let's taste.
28:10You know, it's funny because this is great.
28:20This is great.
28:22But they don't go together at all.
28:24It's like eating two separate desserts.
28:27And that's a little bit unfortunate.
28:28Overall, the chocolate with all of the different components of the chocolate is nice.
28:34And I understand what Joe's saying about it doesn't feel like it's hitting as much together because it's really sweet.
28:40It's too sweet.
28:40If it had more tartness and freshness, then it would just pick up the chocolate.
28:46But I do think that you execute it in forest flavor.
28:50Thank you, Jim.
28:52The actual roulade is delicious.
28:54It's light. It's fluffy.
28:55It's everything you want from a lovely roulade.
28:56I would have put a touch of salt in with that lovely caramel chocolate.
28:59So we've got a bit of a sort of sweet, salty texture inside.
29:03You've just got the ratios wrong because I've got literally an inch of ganache on there.
29:07And so it destroys the actual lightness and deliciousness of the roulade.
29:12And the sorbet does not work.
29:13Such a shame.
29:15Can I give it to...
29:17Yeah, a fresh custard.
29:18Yeah.
29:18A mint custard.
29:20But this is literally an inch thick.
29:22That is just all ganache.
29:24It's too much.
29:26Timothy and Athena, let's go.
29:29Come on, guys.
29:29All right.
29:32Walking up there today, there's not that much confidence.
29:36Yeah, I'm very concerned that my lava cakes are a little overcooked.
29:41And that when they cut them open, that they're not going to lava the way that they need to.
29:44And if that's not what they get, it's going to be a huge failure.
29:47Timothy and Athena, describe the dish and tell me how you use that mystery box chocolate, please.
29:52The dish we made was a chocolate lava cake with a chocolate mystery box mousse and strawberry roses with matcha dusting.
30:01Before we start tasting, why cook them so early?
30:04I just wanted to make sure that the outside was set, and I didn't want it to wait too long and then be undercooked.
30:12Visually, you know, it looks inviting.
30:15I'm not a big fan of this sort of chocolate logs.
30:18It looks like it's dropped straight out of my bulldog's a...
30:21But aside from that, this dish is all about the malting, right?
30:26I'm just hoping when I cut that open, that lava comes oozing out.
30:30That's what needs to happen.
30:32Yes.
30:33Yeah.
30:34Shall we?
30:35All right.
30:39Come on.
30:40Just a little bit.
30:40I'm just hoping when I cut that open, that lava comes oozing out.
30:59Shall we?
31:00All right.
31:09Nothing.
31:10Completely chocolate cake.
31:12Just a little bit too long.
31:14So, it's definitely liquid, but it's not oozing.
31:18So, let's hope we have a little bit more movement in the next one.
31:25Almost.
31:31Oof.
31:32That one's baked more than mine.
31:34Yep.
31:40The actual molten lava cake tastes good, right?
31:45But your timing is way off.
31:47With 15 minutes to go, I didn't expect to see these out of the oven.
31:50The actual chocolate mousse from the mystery box is a little bit clunky.
31:54Strawberry's a nice big deal.
31:55It's not a strawberry challenge.
31:55I just wish you'd focus, as a dynamic duo, on your timing.
32:00Yeah.
32:01Um, let the pressure get to me a little bit.
32:03Yeah, it's called the pressure test for a reason.
32:05I will tell you, the chocolate, strawberries, matcha, all those flavors go together really,
32:11really nicely.
32:12But these are the differences of mistakes that can be sending you home.
32:16It's really a shame, because all the components are delicious, but you promised us molten lava,
32:24and you just didn't deliver.
32:27What a shame.
32:27Yeah.
32:28Texture's way off.
32:30Way, way off.
32:31Solid inside.
32:32What a mess.
32:35All right, Tana, cake, come on up.
32:38I'm getting really nervous.
32:40This cake means the world to us.
32:42So, if we get bad feedback on this dish, it is going to be absolutely soul-crushing.
32:49Tell us what you made.
32:50We made a layered chocolate buttermilk cake with chocolate ganache, a vanilla whip, raspberry
32:56coulis, and it was topped with a caramel gosuzhang sauce.
32:59This cake is super special to us, because this is kind of where our story starts.
33:05My eighth birthday was a little bit after my mom passed away, and my dad needed some help.
33:11And he asked Tana to help out.
33:13We decorated cakes for my eighth birthday, and this was the exact recipe that the cake
33:17was.
33:19Ladies, it looks special.
33:20It is a showstopper.
33:21It looks beautifully stacked, and the layers are even.
33:25I just hope it tastes as good as it looks.
33:27Yes, thank you.
33:28It really looks like I could sell it.
33:31Put it on the menu.
33:33Fifteen bucks.
33:34See what they think.
33:37Shall we?
33:37Wow, look at that.
33:41I know.
33:48That's nice.
33:50There is the smallest hint of spice from the gosuzhang, which is really, really nice.
33:57I really like the raspberry itself.
33:59It's very tart.
34:00It's very refreshing, and it helps to break up all of the chocolate that you have.
34:03Honestly, this is pretty goddorn good.
34:08I'd be happy to have this as a birthday cake.
34:11Ladies, this is the dessert of the day for me.
34:15This is terrific, and I would happily sell this for 15 bucks.
34:18In fact, I'm going to raise the price.
34:20$17.
34:20All right.
34:22I'll take it.
34:23Ladies, it's a work of art.
34:25What you've got here is not just the ratios, but the textures.
34:28I don't know if it needs the cream on the outside.
34:30The one on top is fine, but you've got the layers beautifully done.
34:35Really good job.
34:37Amazing.
34:38It's very good.
34:45Very good indeed.
34:46Oh, wow.
34:47Next up, please, Darcy and Courtney, make your way forward.
34:53I am scared because this isn't a vegan competition.
34:56It's a food competition, and one of the dangers with this vegan filling is that it could be
35:03a little bit grainy and not smooth.
35:05Okay.
35:06We don't want to give them a reason to eliminate us.
35:09Courtney, Darcy, explain what you've made.
35:11We made a traditional cannoli shell filled with a sweet chocolate vegan cashew ricotta filling
35:16and whiskey raspberry coulis.
35:18We use the chocolate in the mystery box to dip our cannoli shell and put some pistachios on it.
35:23So, just to be clear, we've got a vegan filling and a traditional cannoli shell.
35:29Mm-hmm.
35:29I think there's this all-or-nothing, like, aspect that people have with vegan food,
35:34and it doesn't have to be all-or-nothing.
35:36I totally get it.
35:37But at the end of the day, I think there is a standard what a cannoli's supposed to look like.
35:41Normally, they have, like, crater lava texture on them.
35:45This, I can tell, is over-fried and way too dense.
35:48It looks like an over-fried egg roll.
35:50When you're going to present a cannoli, I think there is a standard what a cannoli's supposed to look like.
36:07This, I can tell, is over-fried and way too dense.
36:11It looks like an over-fried egg roll.
36:14Show it.
36:15For me, the weird taste is the filling.
36:27It's sort of rough.
36:29The sauce, it's acidic.
36:31It's very, very strong.
36:33And it sort of confuses the palate.
36:36Mm.
36:36I think it's not just the texture of the cashew, but, like, I'm getting cashew flavor.
36:41Okay.
36:42On its own, maybe it could be accepted, but I think because there's chocolate, because there's pistachio, there is so much competing flavors going on.
36:51I like the aspects of the orange here that you candy.
36:54When you get a nice little bite of that, it's a really nice flavor.
36:57I just think there's some more working out of this dish that you need to do.
37:01The filling actually tastes okay.
37:04It's a little bit grainy, as they said.
37:06But at the end of the day, there is a right way and a wrong way of doing a cannoli, and this misses that mark by a long shot.
37:12Okay.
37:13Thank you, ladies.
37:15I like this.
37:17Thank you, ladies.
37:19It's okay.
37:21They took two completely different approaches to making something that should be classic.
37:26Very strange.
37:29Okay.
37:30Wow.
37:30What a night.
37:31Right now, Joe, Tiffany, and myself, we've got a very tough decision to make.
37:34Please excuse us.
37:36In the meantime, all of you, make your way down to the front, please.
37:43Okay.
37:45Tough on this one.
37:46Yeah.
37:46I really want a cannoli now.
37:49Don't eat ours.
37:51So tonight, they had to make a dessert using chocolate from their mystery boxes.
37:54It's the first dish that really kind of showed their synergy.
37:58That was just delicious.
37:59Yeah.
38:01Disappointing, honestly.
38:03It was just badly executed.
38:04Yeah.
38:04They missed the mark.
38:06This is the tough one.
38:08In agreement?
38:09Yeah.
38:09Yeah.
38:16It's called a pressure test for a reason.
38:18But tonight, Tiffany, Joe, and myself feel that there were two dynamic duos that really did stand out for all the right reasons.
38:28And those duos were, and those duos were Tana and Kate, and Kayla and Ryan.
38:33Kate, well done.
38:36Thank God.
38:37Really well done.
38:38And there was another duo we felt was certainly not the worst, certainly not the best, but the potential was great.
38:45Congratulations.
38:46All three of us are Sue and Javier.
38:48All three are safe from elimination.
38:54Head up onto the balcony.
38:55Let's go.
38:55Congratulations.
38:56Oh, my God.
38:58We are safe, and I'm feeling super, super happy.
39:02We showed that we can face pressure and put out a really, really good dish and not just survive, but thrive.
39:08Kayla and I showed that we can blow the competition away with the pressure test, but hopefully we never have to do it again.
39:14Darcy and Courtney, Timothy and Athena, sadly, your chocolate desserts tonight both had flaws.
39:22Darcy and Courtney, you know, started off with the right intentions, but we all felt that that sauce and the filling was somewhat off and didn't complement the actual traditional cannoli shell.
39:34Timothy and Athena, the fact that you stuck those molten lava cakes in with 20 minutes to go when it's only a 10-minute cook, you shot yourselves in the foot.
39:42We've made our decision.
39:43The duo who will be leaving MasterChef tonight, sadly, is Darcy and Courtney.
39:55Yep.
39:56Oh, my gosh.
39:59Timothy and Athena, say goodbye to Darcy and Courtney, and make your way upstairs, please.
40:04That's right.
40:04That's right.
40:08Darcy and Courtney are talented animal nurses.
40:10Listen, we fell in love with that incredible bond.
40:13But tonight, you are working as individuals as opposed to one dynamic duo.
40:18But I know there's a dream for the vegan cafe, and there's something quite unique about the way you both bounce off each other.
40:26Please keep cooking.
40:29You guys, give it up for these two phenomenal women, please.
40:32Please pay to Rayquels on the back of the bench.
40:35Safe journey home.
40:36God bless.
40:37Cooking vegan food for Gordon Ramsay is something I have seen in my head a thousand times.
40:43So getting to, like, stand up there and cook, like, vegan food, which is, like, overwhelming.
40:48I cry when I'm happy, when I'm mad, when I'm sad.
40:52I cry over everything, right?
40:54So these are happy tears.
40:55I'm very grateful to just have had the experience that we had.
40:59We do feel like we're lucky to have gotten this far.
41:02We made it top ten.
41:04MasterChef dreams are over.
41:06I guess we've got to go back to work.
41:07Yeah.
41:08Shoot.
41:08Put us on the schedule.
41:09Next time, the top nine duos face a brand-new MasterChef challenge.
41:15One of you is going to leave the MasterChef kitchen, and the other will start a dish.
41:21Then, at the 30-minute mark, duos will trade places, and the second cook will complete the
41:26dish.
41:27He's going to see this, know exactly what to do with it.
41:28You've really got to set your partner up for success.
41:30I honestly have no idea what I'm going to walk out to.
41:33All right, time for the big swap.
41:34Are you ready?
41:35What the heck?
41:36Ryan, Kate, really left Kayla a mess.
41:39He doesn't know my vision.
41:40Don't put it on the fish!
41:41I'm doing the best I can with what I got here.
41:43Wow, look.
41:43That's the sauce!
41:46I'm feeling dizzy.
41:47Medic!
41:52One potato, two potato.
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