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Masterchef Season 15 Episode 7
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Short filmTranscript
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, Kate, 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.
00:54So it's make or break time to survive.
00:57One duo will be eliminated.
00:59I'm just glad we're up here.
01:00There needs to be absolute perfection.
01:02Oh, my God.
01:03What's wrong?
01:04I think I over whipped 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.
01:17Is it 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.
01:42We did all the hard work in the last challenge.
01:46So I feel like we deserve to be here.
01:49Just be up in the balcony watching hell break loose down there.
01:53Blue team, line up.
01:54Pressure's on again.
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.
02:18Here'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.
03:37We do pressure every day.
03:38When it's a mystery box, it's very difficult because you have
03:41a few minutes and you have to talk very quick and work
03:44as 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
03:51on how this pressure test works tonight.
03:53There's an old Masterchef favorite, at least for us judges,
03:56right?
03:57The 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
04:12from the mystery box.
04:14And 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
04:23fighting for 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.
04:47One, two, three, lift.
04:50What?
04:51Oh.
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.
05:04What?
05:05Because those amazing mystery boxes are made out of chocolate.
05:09Take a smell.
05:10What?
05:11Oh.
05:12Sweet.
05:12Shut up.
05:13Shut up.
05:15I love chocolate.
05:16This means we can probably bake.
05:20Which is what we were hoping for.
05:23Oh, gosh.
05:24We 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.
05:32Very carefully, on the count of three,
05:34I want you to smash those boxes.
05:37One, two, three.
05:41Woo!
05:42Hi, girl.
05:43Get it, Gordy.
05:43Get it.
05:44That's the way.
05:45Oh.
05:46Oh.
05:47A lot of anger.
05:49Yes.
05:50There you go.
05:52There you go, bro.
05:53Smashing that box relieves a little bit of the stress
05:56prior to this pressure test.
05:59That's the way.
06:01That's my eggs, that's fun.
06:04OK, guys.
06:05This first pressure test is also the first dessert
06:09challenge of this competition.
06:10Ooh.
06:13Yeah.
06:14Well, we're lucky.
06:16I'm a little worried.
06:17We're dessert dabblers, but we're not dessert aficionados.
06:22No.
06:22Stupid box.
06:24Stupid box.
06:26Your challenge for tonight is to use that chocolate
06:29from the mystery box, along with a really nicely stocked
06:33pantry full of gorgeous berries, fruits, spices,
06:37everything 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.
06:52You'll have 75 minutes to make your chocolate dessert
06:56for this pressure test.
06:57Right.
06:58Here we go.
06:59Your time starts now.
07:02Let's go.
07:03Oh, my God.
07:04Let's go.
07:05Come on.
07:05Come on.
07:06Go, go, go, go, go, go, go, go, go, go, go, go, go, go, go.
07:09Thanks.
07:10All right.
07:11A pressure test in itself is daunting enough.
07:14But the fact that it's only 75 minutes,
07:17that's really tight timing for baking.
07:19Like, that's not a lot of time.
07:22Let's go.
07:23All right.
07:24Got more chocolate and white chocolate.
07:25Yep.
07:26Perfect.
07:28Walk in.
07:28We got it.
07:29Yep.
07:30We got this in the last challenge.
07:31We didn't perform well enough.
07:33So I'm just hoping that we have enough
07:35to do what it takes to survive, because there
07:37is no winners in a pressure test.
07:39It's only survival.
07:43We are OK.
07:44Got it.
07:45Very good.
07:45Chill and calm.
07:47Yes.
07:48Today, we are making a chocolate buttermilk cake
07:50with a chocolate ganache.
07:51On the side is a raspberry coulis,
07:53and on the top is a goshejiang-flavored caramel.
07:56In the last cook, we completely lost our communication,
08:00our organization.
08:01And it's time to fight to get ourselves out of this.
08:04This dish means a lot to us.
08:06Our story started on cake.
08:09Oh, that's nice.
08:10It's just one of our beautiful memories together.
08:14We're mom and daughter.
08:15But technically, we are stepmom, stepdaughter.
08:18But we do not like to use those terms at all.
08:21Kate's mother passed away when she was seven,
08:24just getting ready to turn eight.
08:26And we met when she had her birthday party.
08:30And 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
08:43after my mom had passed away was really special.
08:46OK, really quick, before you start doing anything, stop.
08:53Dear Lord, we just ask you to be here with us during this cook
08:56and that the judges enjoy our dish.
08:58Amen.
08:59Amen.
09:00Five minutes gone, 17 minutes to go.
09:04Let's go.
09:05Looking good.
09:06You got this.
09:0775 minutes is going to be tough.
09:09Yeah.
09:10This is it, the 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
09:17a stunning chocolate dessert.
09:18Honestly, it's more important than ever that they work
09:20as a team tonight.
09:21Stay organized and we're going to be fine.
09:23All right.
09:24This is a pressure test, mystery box,
09:27and dessert challenge, all in one.
09:28It doesn't get any more difficult than this.
09:30I think we're going to need more chocolate ganache.
09:33Oh, yeah, no, we definitely need a lot.
09:35Desserts are hard enough, but it's chocolate,
09:37one of the most daunting, difficult ingredients
09:39to work with on the planet.
09:40It's chemistry, and you need to be precise with every gram
09:44of ingredient in there.
09:45One degree over, under would be a disaster.
09:49It is so unforgiving.
09:51Man, it's going to be a tough one, this one.
09:53Very tough indeed.
09:54How are your strawberries looking?
09:56You tell me.
09:58Geez, those look beautiful.
09:59Don't they?
10:00Oh my gosh, all right.
10:01Looking good, guys, looking good.
10:02Did you mix the mousse yet?
10:04I'm mixing it right now.
10:05OK.
10:06Last challenge, we were the captains.
10:07We had a bit of a bad cook, and we are ready to redeem ourselves
10:11with 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.
10:26What'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, it 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.
10:49Oh, dear.
10:50Oh, brother.
10:51Trust in you, baby.
10:53You want me to fold it in?
10:55Yep.
10:56Here.
10:56Thank you, baby.
10:57All right.
10:58That cream just needs a little bit more time.
10:5950 minutes remaining.
11:00Let's go.
11:00You got it.
11:01Let's go.
11:01Come on.
11:02Oh, my God.
11:03Oh, my God.
11:04Oh, my goodness me.
11:05These duos are under immense pressure.
11:07Tonight, we are testing time management, plating skills,
11:10and can they work cohesively across this dessert?
11:12You've got to be organized, and you've got to move in sync,
11:15and you've got to be quick.
11:16Both have to come together and be able to knock this out.
11:19A little bit, not much, OK?
11:21The pressure couldn't be high, but it's not a little bit.
11:24It's not a little bit.
11:24It's not a little bit.
11:26It's not a little bit.
11:27It's not a little bit.
11:28It's not a little bit.
11:29It's not a little bit.
11:30It's not a little bit.
11:31It's not a little bit.
11:32One of these duos is going home tonight,
11:34so 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.
11:40I know.
11:42I can do this.
11:43Please take care of this.
11:45Today, we're going to make the Brat Fergitano.
11:47Which is a roulade with a sponge cake,
11:49and we're going to do two different garnage,
11:51one with the chocolate that we've had in the mystery box,
11:55and also a dark chocolate.
11:56Get ready for your flour and cocoa.
11:59Yes.
12:00This is one of the favorite dishes for San Santiago.
12:04Most of the time, dessert is a complicated thing for us,
12:07but this one, we know how to make it.
12:10So I think we can nail this.
12:12Remember more cocoa than normal to make it really dark?
12:1545 minutes remaining.
12:1745 minutes.
12:18Oh, you got this.
12:19Come on.
12:21Let's go.
12:23All right, that looks good.
12:24Kayla, Ryan, Kate, tell me about this dish.
12:27So we're making our chocolate cardamom cake with the dark
12:31chocolate ganache, and then we're
12:32going to do some candied pistachios for some crunch,
12:34a raspberry coulis to cut that richness,
12:37and we're going to make a mousse with this mystery box
12:39chocolate as well.
12:40Now, this is a, it sounds complicated, right?
12:42But you can bounce back tonight and get yourselves
12:45out of this pressure test, yes?
12:46Yes, Chef.
12:47Don't overcook those sponges, please.
12:48Yes, Chef.
12:50I 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
13:01component to them.
13:02The inside of the cannoli is going to have a sweet
13:04cashew ricotta.
13:05And it's going to feel like dairy ricotta?
13:09I mean, it's definitely going to be a little bit different,
13:11but we want it to be smooth and chocolatey and.
13:13So you said there is a dairy component and a non-dairy,
13:17so vegan and a non-vegan?
13:18Yeah, the non-vegan aspect is the shell.
13:21We're pretty sure that Joe would be a little bit upset
13:23if we didn't put egg in our shell.
13:25How important is it to be vegan at this moment?
13:28Because you know, when we think of food,
13:29we don't think of necessarily vegan and non-vegan.
13:31We just think of delicious food.
13:33But see, we kind of think a little bit of the opposite.
13:35We're kind of like, how can we do it vegan?
13:36But I feel like that's where you found yourself
13:38not doing as great as you could have.
13:40OK.
13:41All right, think delicious.
13:41Sure.
13:42That's what we want.
13:44Good job.
13:45These are going well.
13:46Kate and Tana seem to kind of have it together.
13:49Hi.
13:50Tana, Kate, that looks lovely.
13:51What is that?
13:52This is our chocolate buttermilk cake.
13:54And what's the recipe?
13:55We are going to put a chocolate ganache between one layer
14:00and a vanilla whipped cream between the other.
14:02And on top will be a gosuzhong caramel.
14:04It's like a classic caramel?
14:05Yep, with the gosuzhong paste.
14:08So it's kind of like spicy and rich and caramelly all at the same time.
14:11Yes.
14:12Very interesting technique, a little bit risky.
14:14This is intense.
14:15Everything is very rich.
14:16Make sure it's balanced.
14:17Yes.
14:18You got it.
14:21It's out, Darce.
14:22They look the same, OK?
14:23Coming in for the next one.
14:25You need this on.
14:25Get that in the saucepan with the sugar.
14:26Yes.
14:27And the clean up the dessert.
14:28So what's going on?
14:29What are we doing?
14:30We're making a molten lava cake.
14:31Wow.
14:32How long is it going in the oven for?
14:3311 minutes on 450.
14:34Yes, sir.
14:35How many are you going to put in the oven?
14:36I'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,
14:41and 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,
14:49chocolate, and then some strawberry roses.
14:51Yes.
14:52Make sure you don't go too early with them.
14:54Yes, sir.
14:55In the center, it should be light lava.
14:56Yes.
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?
15:06Good.
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.
15:42That's right.
15:43All right, Darcy, 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.
15:52I'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.
16:18Flavor'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?
16:32I'm okay.
16:33We got this, baby.
16:34Timothy seems a little bit deflated from losing yesterday, being the captain.
16:39He's got to bring back some of that self-confidence today, especially with the dessert as complicated as this one.
16:43Exactly.
16:44We 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.
16:50It's a chocolate 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?
17:03It really depends on when that chocolate sponge comes out.
17:06Mmm.
17:07It has to cool.
17:08Exactly 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 straggler.
17:31Oh, boy.
17:32Are you stressed?
17:33A little bit.
17:34Don't freak out or anything.
17:35Take a deep breath.
17:36Take a deep breath.
17:37Take a deep breath.
17:38Please stop the focus, okay?
17:49Just under 30 minutes remaining.
17:51Come on, guys.
17:52Let's go.
17:53Come on.
17:54Come on.
17:55Pick up the pace.
17:56Hurry up.
17:57You think that ganache is going to be okay?
17:58Just focus on getting that ganache.
18:00We need it set.
18:01I think that's a good texture, Kayla.
18:03Yeah, way better.
18:04Okay.
18:05I got to go put this in the blast chiller.
18:06Yeah, there you go.
18:07Get it in.
18:08Get it in.
18:09Can you watch this while I roll another one?
18:11Yeah.
18:12How long has it been in?
18:13Like a minute.
18:14I'm doing it based on color.
18:15Okay.
18:16Going in, babe?
18:17Yep.
18:18Putting them in this one.
18:19And then I'm gonna put the other ones over there,
18:20because they're smaller.
18:21Tim is going into the oven too early,
18:23because they're doing a molten lava cake.
18:25It's not going to be molten.
18:26It's just going to be dry.
18:27It's not going to have that molten effect.
18:32It's bitter.
18:33See if you want to add a little bit of sugar.
18:35No, it's good enough.
18:36It's good? Okay.
18:37Mm-hmm.
18:38Javier.
18:39Your chef.
18:40Azu.
18:41Tell me about the dish.
18:42What are we doing?
18:43We're doing a roulette.
18:44A roulette?
18:45A roulette.
18:46A roulette.
18:47A roulette, yes.
18:48Right.
18:49So where's your cream and your filling?
18:50Filling is here, but the cream is not ready.
18:52But we do the roulette.
18:54Right.
18:55Then we put in the freezer.
18:57Then we open again, and we fill it up.
18:59Normally when I make these things,
19:00you roll at the same time.
19:02Yeah.
19:03But we're rolling it, chilling it,
19:04and then opening up.
19:05Yes, yes, yes, sir.
19:06But when you chill it, it could break.
19:07Yes.
19:08I think it's going to be fine.
19:10Right.
19:11Okay.
19:12I want to see this roll.
19:13Let's go.
19:14So piping hot like that.
19:15You roll it like that.
19:16Yeah.
19:17Then you're going to put that in the fridge,
19:18and then unroll it again.
19:19Yes, to put that off.
19:20Exactly.
19:21And then we put the cream on.
19:22Focus, yes.
19:23Good luck.
19:24You feeling okay?
19:25Yeah.
19:26Come here.
19:27Do you need those to go in the freezer?
19:30Yeah.
19:31Timothy, when are they going in the oven?
19:34Cakes are in the oven at the moment.
19:35They're in already?
19:36Yes, sir.
19:37With 22 minutes to go.
19:38Why so early?
19:39I just want to make sure that they get cooked correctly,
19:42and that they can set.
19:43What's the timing?
19:44We have 9 and 11 minute timers.
19:46One set on one side, and one set on the other.
19:48Did they go in at the same time, both ovens?
19:50Same times, but some of the cups have different amounts of cake in them.
19:53Oh, boy.
19:54Why is it cooking so early?
19:55Sorry.
19:56It's okay.
19:57It's delicious.
19:58So, Azou and Javier.
19:59How's that going?
20:00The roulade looks amazing, but it's a very strange way of what they're doing.
20:04They rolled it super tight when it was hot, so it's compressed it.
20:06And then they're going to unroll it and put the cream in and roll it again.
20:09A lot of wrapping and unwrapping going on in this roulade.
20:10I know, yeah.
20:11It makes me nervous.
20:12Nothing comes out of a crack.
20:13She's toast.
20:14If this breaks, give me some.
20:15It's not going to break.
20:16Wow.
20:31It didn't break.
20:33Yeah, yeah.
20:34Keep walking.
20:35Nicely done.
20:36Nice.
20:37Good job, guys.
20:38Good job.
20:39Oh, the cream is going in now.
20:41I hope it's cooled down enough, because if that center is warm, it really doesn't matter.
20:45The center is warm, it ruins the whole room.
20:47Exactly. Roll it.
20:48Yeah.
20:49Don't worry.
20:50Pull it, pull it, pull it.
20:51What is happening?
20:52Look at Azu and Javier.
20:53Careful.
20:54Yes.
20:55Slow, slow.
20:56What are they doing?
20:57What?
20:58A bit more, a bit more.
20:59Wait, wait, wait.
21:00Javier's having a Patrick Swayze moment right now.
21:02Exactly, that's what I was thinking.
21:06Okay.
21:07Okay, great.
21:08Keep your cream in there.
21:10You need to get it out of this.
21:12You've got it.
21:13There you go.
21:14Okay.
21:15Yeah, I love the fillings on there.
21:16Well done.
21:17Last 15, guys.
21:18Come on, let's go.
21:19What do you think of the ganache?
21:21It needs more time.
21:22Definitely, we can't pipe it like that.
21:25That'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 lollar cakes out.
21:39Uh-oh.
21:40It's not coming out.
21:4215 minutes to go.
21:43Mm-mm.
21:44See, now's the time they should have gone to 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.
21:55Baby, just, um, you know, it should be okay.
21:58Well, I still got to get them out.
22:00I don't want them to call too long.
22:02The biggest thing about any baking, confidence and patience, okay?
22:06And right now, Timothy is doing the opposite to that.
22:08Baby.
22:10Our final 10 minutes remaining of this pressure test.
22:15Let's go. Come on.
22:16Let's go, babies.
22:17Push to the ends.
22:18We need to get ready to start piping.
22:19We can pipe over here.
22:20Yep.
22:21Darcy and Courtney are still taking cannolis out of the fryer.
22:24Yeah.
22:25None 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.
22:33Fill the piping bag in it.
22:34I need to take these off.
22:35Okay.
22:36Yeah.
22:37Because now they're still overcooking.
22:38Courtney, this is too loose.
22:39The cashew filling is way too thin.
22:41We 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.
22:48Okay.
22:49Okay.
22:50It's too soon.
22:51It'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.
23:00Me too.
23:01Yeah.
23:02It's the tightest.
23:03I've seen them work together.
23:04Beautiful.
23:05Nice touch, Connor.
23:06We are down to our final two minutes.
23:09Nice two minutes.
23:10Come on.
23:11Start plating.
23:12Let's go.
23:13That look okay?
23:14Yeah, it looks good.
23:15Start over here.
23:16I am.
23:17I am.
23:18Okay.
23:19We're okay.
23:20If we have time, we can do it.
23:21We have no time.
23:22Courtney?
23:23Okay.
23:24Okay.
23:2560 seconds to go.
23:27Below, below, below.
23:29Don't criss-cross each other.
23:31Synchronize.
23:32Stay together as a duo.
23:34Ten.
23:35Nine.
23:36Eight.
23:37Seven.
23:38Six.
23:39Five.
23:40Four.
23:41Three.
23:42Two.
23:43One.
23:44And stop it together.
23:45Woo!
23:46Hey.
23:47That's all, everybody.
23:49Great job.
23:50Yeah!
23:51Beautiful.
23:52Oh, my gosh.
23:53Wow.
23:55Did you get it?
23:56How was it?
23:57It's good.
23:58For the first time, I feel I'm about to faint.
24:01I think that we did a very good teamwork, and I think it's gonna 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.
24:12Yeah.
24:13The last challenge was so rough mentally, physically.
24:16We are hoping that this keeps us safe from elimination.
24:19Right 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.
24:25I'm not feeling good.
24:26I don't want to go home.
24:27Very worried about the lava cakes.
24:29I mean, if the lava doesn't come out, that could be our detriment.
24:33But we just have to wait and see.
24:46Now, tonight, in the return of the dreaded pressure test, you face your first tough dessert challenge.
24:53Now, we're gonna taste all your dishes.
24:55And sadly, whichever duo made the worst dish tonight will be eliminated.
25:00So, the first dish we'd like to taste.
25:03Please step forward.
25:05Kayla and Ryan Kate.
25:07Pressure tests are called pressure tests for a reason.
25:10That was so hard, but I'm feeling pretty good.
25:13I think we plated it pretty well.
25:15I 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 crumple.
25:32And where is the mystery box in here?
25:34We used the mystery box chocolate in the mousse.
25:36This looks elegant.
25:38But more than that, I just love the way you two were working together.
25:40And I know last time around, we had an upset with Ryan Kate, 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?
25:49If you're feeling artsy, go artsy.
25:51I'm going to go artsy, ready?
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.
26:03And he's a little bit of finesse.
26:05That's what he wants to do.
26:07Cute.
26:08I would put that on my Instagram for sure.
26:10Listen, ladies, it's quite good.
26:20The chocolate cake is moist, and your ganache is rich.
26:24It could be a restaurant dish.
26:26It's pretty good.
26:28The cake itself is really, really nice, but I'm really digging this raspberry.
26:31Delicious.
26:32Like, it brightens up the whole plate.
26:35Ladies, it's delicious.
26:36The chocolate cake is exceptional.
26:38The textures are lovely.
26:39I would have coated that white chocolate mousse with the pistachio,
26:42because it gets a little bit lost in translation with the crumb underneath.
26:45But it's good.
26:46Pretty good job.
26:47Thank you, chef.
26:52It's good.
26:53Pretty good indeed.
26:54Yeah.
26:55I'm so proud.
26:56I know, me too.
26:57Next, Asu and Javier, please come down.
27:01I think we did a very good job.
27:03It can be better.
27:04Could be better, of course.
27:06So I hope this plate is enough to keep us safe today.
27:10Okay.
27:11Asu and Javier, please tell us what you've prepared for us.
27:15We made a chocolate roulette with dark chocolate ganache and golden chocolate ganache filling
27:21with a strawberry mint sorbet.
27:23You know, I think this looks really beautiful.
27:26You have the roll, right?
27:27It feels like there'll be some texture.
27:29I think it's quite stunning.
27:31The dish looks delicious.
27:33It's eye-catching.
27:34Javier, I was more concerned about your techniques,
27:36when you're standing behind Asu and you're rolling it with her.
27:40Roll it.
27:41Yeah.
27:42Pull it, pull it, pull it.
27:43What are they doing?
27:44I understand.
27:45It looks weird.
27:46Oh, my God.
27:47In my defense, there were at least two hands of preparation.
27:56Just because the pepper was stitched to the cake, and then I tried to...
28:02Oh, my God.
28:03All right.
28:04Shall we?
28:05You know, it's funny, because this is great.
28:20This is great.
28:21But they don't go together at all.
28:24It's like eating two separate desserts, and 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.
28:38It's because it's really sweet.
28:39It'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.
28:51The actual roulade is delicious.
28:53It's light.
28:54It'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.
29:02You'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.
29:11And the sorbet does not work.
29:13Such a shame.
29:16Yeah, a fresh custard.
29:17Yeah.
29:18A mint custard.
29:19But this is literally an inch thick.
29:22That is just all ganache.
29:23It's too much.
29:24Timothy and Athena, let's go.
29:25Come on, guys.
29:26Walking up there today, there's not that much confidence.
29:27Yeah, I'm very concerned that my lava cakes are a little overcooked, and that when they
29:41cut 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 used that mystery box chocolate,
29:51please.
29:52The dish we made was a chocolate lava cake with a chocolate mystery box mousse and strawberry
29:58roses with matcha dusting.
30:00And before 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
30:10and then be undercooked.
30:11Visually, you know, it looks inviting.
30:14I'm not a big fan of this sort of chocolate logs.
30:17It looks like it's dropped straight out of my bulldog's .
30:22But aside from that, this dish is all about the malting, right?
30:25I'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.
30:38Come on, just a little bit.
30:40I'm just hoping when I cut that open, that lava comes oozing out.
30:59Shall we?
31:00All right.
31:01Nothing.
31:02Complete chocolate cake.
31:03Just a little bit too long.
31:04So, 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.
31:24Almost.
31:25Oof.
31:26That one's baked more than mine.
31:27Yeah.
31:28The actual molten lava cake tastes good, right?
31:45But your timing is way off.
31:46With 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.
31:53Strawberry's a nice big deal.
31:54It's not a strawberry challenge.
31:56I just wish you'd focus as a dynamic duo on your timing.
32:00Yeah.
32:01Let the pressure get to me a little bit.
32:03Yeah.
32:04It's called a pressure test for a reason.
32:05I will tell you the chocolate, strawberries, matcha, all those flavors go together really,
32:10really nicely.
32:11But 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
32:23and you just didn't deliver.
32:26What a shame.
32:27Yeah.
32:28Texture's way off.
32:29Way, way off.
32:30Solid inside.
32:31What a mess.
32:33All right, Tana, cake, come on up.
32:37I'm getting really nervous.
32:39This 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 was.
33:18Ladies, it looks special.
33:20It is a showstopper.
33:21It looks beautifully stacked and the layers are even.
33:24I just hope it tastes as good as it looks.
33:26Yes.
33:28It really looks like I could sell it.
33:31Put it on the menu.
33:33Fifteen bucks.
33:34See what they think.
33:36Shall we?
33:38Wow.
33:39Look at that.
33:40I know.
33:49That'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.
34:01It helps to break up all of the chocolate that you have.
34:04Honestly, 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.
34:14This is terrific.
34:16And I would happily sell this for fifteen bucks.
34:18In fact, I'm going to raise the price.
34:19Seventeen dollars.
34:20All right.
34:21I'll take it.
34:22Ladies, 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.
34:31But you've got the layers beautifully done.
34:34Really good job.
34:37Amazing.
34:44It's very good.
34:45Very good indeed.
34:47Wow.
34:48Next 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.
34:58And one of the dangers with this vegan filling is that it could be a 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 coulee.
35:18We use the chocolate in the mystery box to dip our cannoli shell and put some pistachios on it.
35:22So, just to be clear, we've got a vegan filling and a traditional cannoli shell.
35:28Mm-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 is 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 is supposed to look like.
36:07This, I can tell, is over-fried and way too dense.
36:10It looks like an over-fried egg roll.
36:12Mm.
36:13Shall we?
36:24For me, the weird taste is the filling.
36:27It's sort of rough.
36:29Um, the sauce, it's acidic.
36:31It's very, very strong.
36:33And it sort of confuses the palate.
36:35Mm.
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,
36:47there is so much competing flavors going on.
36:51I like the aspects of the orange here that you candied.
36:53When you get a nice little bite of that, it's a really nice flavor.
36:56I just think there's some more working out of this dish that you need to do.
37:00Mm-hmm.
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.
37:10And this misses that mark by a long shot.
37:12Okay.
37:13Thank you, ladies.
37:19It's okay.
37:20They took two completely different approaches to making something that should be classic.
37:25Very strange.
37:26Okay.
37:27Wow.
37:28What a night.
37:29Right now, Joe, Tiffany, and myself, we've got a very tough decision to make.
37:34Please excuse us.
37:35In the meantime, all of you, make your way down to the front.
37:38Please.
37:43Okay.
37:44Tough on this one.
37:45Yeah.
37:46I really want a cannoli now.
37:48Don't eat ours.
37:49So tonight, they had to make a dessert using the chocolate from their mystery boxes.
37:53It's the first dish that really kind of showed their synergy.
37:57Mm-hmm.
37:58That was just delicious.
37:59Yeah.
38:00Um, disappointing.
38:01Honestly, it was just badly executed.
38:03Yeah.
38:04They missed the mark.
38:05This is the tough one.
38:07Real agreement?
38:08Yeah.
38:09Yeah.
38:16It's called a pressure test for a reason.
38:19But tonight, Tiffany, Joe, and myself feel that there were two dynamic duos that really
38:25did stand out for all the right reasons.
38:28And those duos were Tana and Kate, and Kayla and Ryan.
38:33Kate, well done.
38:37Really well done.
38:38And there's another duo we felt was certainly not the worst, certainly not the best, but
38:42the potential was great.
38:45Congratulations.
38:47Sue and Javier.
38:51All three are safe from elimination.
38:53Head up onto the balcony.
38:54Let's go.
38:55Congratulations.
38:57My God.
38:59We 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
39:06survive, but thrive.
39:08Kayla and I showed that we can blow the competition away with the pressure test, but hopefully we
39:13never have to do it again.
39:16Darcy and Courtney, Timothy and Athena.
39:19Sadly, your chocolate desserts tonight both had flaws.
39:22Darcy and Courtney, you know, started off with the right intentions, but we all felt that
39:27that sauce and the filling was somewhat off and didn't complement the actual traditional
39:32cannoli shell.
39:33Timothy and Athena, the fact that you stuck those molten lava cakes in with 20 minutes to
39:37go when it's only a 10-minute cook, you shot yourselves in the foot.
39:40We've made our decision.
39:41The duo who will be leaving MasterChef tonight, sadly, is Darcy and Courtney.
39:55Yep.
39:56Oh, my gosh.
39:57Timothy and Athena, say goodbye to Darcy and Courtney, and make your way upstairs, please.
40:08Darcy and Courtney, our talented animal nurses.
40:11Listen, we fell in love with that incredible bond, but tonight you are working as individuals
40:15as opposed to one dynamic duo.
40:17But I know there's a dream for the vegan cafe, and there's something quite unique about the
40:23way you both bounce off each other.
40:25Please keep cooking.
40:27You guys, give it up for these two phenomenal women, please.
40:31Please place your records on the back of the bench.
40:34Safe journey home.
40:36God bless.
40:37Cooking vegan food for Gordon Ramsay is something I have seen in my head a thousand times.
40:42So getting to, like, stand up there and cook, like, vegan food, which is, like, overwhelming.
40:50I 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.
41:05I guess we've got to go back to work.
41:07Yeah.
41:08Shoot.
41:09Put us on the schedule.
41:10Next 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.
41:20Then, at the 30-minute mark, duos will trade places, and the second cook will complete the dish.
41:26He'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.
41:32All right, time for the big swap. Are you ready?
41:35What the heck?
41:36Ryan Kate really left Kayla a mess.
41:38Doesn't know my vision.
41:39Don't put it on the fish!
41:40I'm doing the best I can with what I got here.
41:41Wow, look.
41:42That's the sauce!
41:43I'm feeling dizzy.
41:44Medic!
41:45One potato, two potato.
41:52One potato, two potato.
41:53One potato.
41:54One potato.
41:55One potato.
41:56One potato.
41:57One potato.
41:58One potato.
41:59One potato.
42:00One potato.
42:01One potato.
42:02One potato.
42:03One potato.
42:04One potato.
42:05One potato.
42:06One potato.
42:07One potato.
42:08One potato.
42:09One potato.
42:10One potato.
42:11One potato.
42:12One potato.
42:13One potato.
42:14One potato.
42:15One potato.
42:16One potato.
42:17One potato.
42:18One potato.
42:19One potato.
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