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04:26im anticipate
04:28kah-soet sağır
04:31um Дажеal kalsoi
04:33oakk perpendicular
04:33nik oyu
04:34k Я 풋y Kon Heavy
04:41Triton
04:44ojustine
04:45is mors
04:46ne egypten
04:49e
04:50çev
04:51en s
04:52s
04:53I did not do my pre-piping stretches today.
04:57I am doing eclair-shaped shoe.
05:00Is that allowed?
05:01Of course it's allowed.
05:02Very vintage eclair-shaped.
05:10Okay.
05:13My hands are so weak.
05:17I know that's effort for you, but for me, this is quite relaxing.
05:22Is it relaxing for you, Anne?
05:24That's awesome.
05:28Angie's effortless cougere will be filled with mung bean curry and topped with crackling.
05:36How are you?
05:36Oh, that would have helped if I had turned it on.
05:39Oh, Ange, I wonder about you.
05:44Okay, I'm going to put this in the oven.
05:47Okay.
05:49You babies go there.
05:51Let's hope for the best year.
05:57I am working on one of my fillings.
05:59I love bacon.
06:00I'm like...
06:01Two years ago, my husband, Matt, and I went on this amazing street food tour in Bangkok.
06:08So I am making Thai curry gougere.
06:11Whoops.
06:13Why did we choose pea today?
06:14At our family farm as a kid, I spent a lot of time picking peas and shelling peas.
06:21Amazing.
06:21Well, I love the child labor of it all.
06:25Saul's labor of love will take shape as a goat cheese pea puree in a cheesy dill gougere.
06:35It's shaking my oven so much, I'm concerned about the shoe collapsing.
06:41That's fun.
06:44I am making my queso with potatoes and cashews.
06:48Might even give the judges one more jalapeno in there.
06:51This is the kawsoy pornei sauce.
06:55I'm a big soup girl.
06:58Sobrinza is made in northern part of Slovakia where people still keep sheep.
07:02I miss these cheeses.
07:04Goodness gracious, they're just, oh, so good.
07:08Slavomera's traditional Slovak cheese will be paired with bacon and mashed potato puree.
07:14Potato is my best friend.
07:16If I had only one food to eat, that would be potato.
07:20It can be salty, it can be sweet, it can be alcohol, it can be anything.
07:29Look, it's a gougere from the 16th century.
07:32Did you check the Best Buy date?
07:34No, it was in the fridge.
07:35Eww, 30 minutes left.
07:39It's being gross again.
07:40No.
07:43That's my oven.
07:47I don't know if I like that.
07:49Let's go a little bit longer.
07:54I don't know.
07:55If I take it out too soon, it can deflate.
07:58But I think we're looking good.
08:02I don't want them to get soggy.
08:04I don't want them to collapse on the inside.
08:06So now I'm just going to let them cool and speak sweetly to them.
08:09Okay, my gougere baked.
08:11Got my filling ready.
08:12I'm just going to get my decor elements ready here.
08:15Gougere sounds fancy, so I can't just serve a jalapeno popper.
08:18It has to be like a jalapeno popper.
08:22Andrew's plant-based jalapeno popper will be filled with queso and accompanied by all the fixins.
08:29The choux itself will be served on a fried tortilla, like its own little plate to eat your gougere, so
08:35you can munch on the plate after.
08:36Okay.
08:37You guys have got this.
08:40I'm making tuile.
08:41That's way too big for gougere.
08:44Cow soy usually has fried noodles on top.
08:47I personally would want it to be all fried noodles, but I don't think the judges would want all fried
08:51noodles for a gougere challenge.
08:54I'm making it fancy because I know the judges are looking for that, and it's quarterfinals.
08:59Bakers, you have ten minutes left.
09:04Oh, no.
09:05It collapsed a little bit, but I'll fill it, so it'll refill back up a little bit more.
09:09If they're too hot when you fill them, they can get kind of soggy.
09:13Come on, come on, come on.
09:14Mine bakes up a much crispier shell.
09:17I don't really know how much filling goes in here.
09:20You want to put in as much as will fit.
09:23I don't want to overfill them because they do explode when you overfill them.
09:26Be gentle.
09:28Oh, that's aggressive.
09:30It's crunch time now.
09:33How long?
09:35Oh, my hands are so weak.
09:39Another one exploded.
09:42I'm obsessing.
09:43I don't need to do this.
09:45What am I doing?
09:46Bakers, two more minutes.
09:49I'm ready to panic.
09:57Holy crap.
10:00Can I get some help?
10:0115.
10:02I'm coming with tweezers.
10:04Ah.
10:05Whew.
10:06Ten, nine, eight, seven, six, five, four, three, two, one.
10:15You're done.
10:15You're done, everyone.
10:17Hands off your gougères.
10:20Great job.
10:21Did you put luster dust on them?
10:23I did.
10:25Have you ever had a luster dust prosciutto before?
10:32Time for the judges to see whose gougères is a shoo-in.
10:37That looks like a garden party.
10:40You know, that combination of very rustic, but still very levelled.
10:45Yeah.
10:46I have to ask a question.
10:47Did you put luster on the prosciutto?
10:49I did.
10:49I'm so glad you noticed.
10:51Oh, good eye, Anne.
10:54Your gougères are perfectly cooked.
10:57We've got that beautiful, crisp exterior and that lightness inside.
11:05Pea is so unique.
11:07Brings a lot of freshness.
11:09But I think your filling could have been salted a bit more.
11:11Okay.
11:12It's really unfair that I didn't get one.
11:14My plate is empty.
11:18Vintage week, you're taking us to the future.
11:22Looks very elegant, very modern.
11:25It's such a unique approach of making a soup gougère.
11:29Your shoe paste does look a bit compressed.
11:34Maybe it needed longer in the oven to dry out.
11:39We're definitely getting the coconut flavour coming through.
11:43The curry coming through from the spices.
11:46It's fun to it because it's so crunchy on the top.
11:49And then it's like a flow of flavours right away.
11:51It's very well conceived.
11:54It's weird.
11:54You guys keep not serving me food.
12:00What a fiesta.
12:03You just know you're going to be at a great party
12:06if this is the appetizer.
12:11I like the flavour that you've achieved.
12:14I just think that it's more dense
12:17than I would expect in a shoe.
12:19They have almost a little bit more of a cookie-like texture,
12:22but I love that queso
12:24and that you've done it with cashew and potato,
12:26I think is a great way to go.
12:27And this is the best plate I've ever eaten
12:30without breaking a teeth.
12:34You are taking us straight in the street of Bangkok.
12:39I mean, to capture sound in your food is such a difficult thing to do,
12:43but you can hear the markets.
12:46It's a great precision job on filling your gougere.
12:49But we can see some paler areas here.
12:52It could have used a few more minutes in the oven.
12:57I mean, those flavours, it's like a slap in the face.
13:00The amount of heat is perfect.
13:03We're tasting the red curry coming through.
13:06It's just really all about a few minutes extra cooking time in the oven.
13:10Yep.
13:13Slava Mira, look at these hearts.
13:16They're so evenly made and the colouring of them.
13:21This is textbook shoe paste making.
13:24And we haven't even got inside yet.
13:26Well, hopefully inside too.
13:29You know, it's crazy because they look so rustic.
13:32But then when you eat into this, they're so delicate.
13:35For me, that's an amazing gougere.
13:38The cheese is so light.
13:39Thank you.
13:39Then you get this saltiness coming from the bacon.
13:42You know, you take something you grew up with,
13:44and then you kind of spin it into something so tasty, so creative.
13:48You just want to go to bed at night with this in your mouth,
13:51and then have beautiful dreams.
13:55So happy.
13:56It worked.
13:58The concept worked.
13:59The flavours worked.
14:00It's a piece of me that I was able to bring here.
14:04And I'm really proud of that.
14:06Next, we get to do the technical.
14:08Yeah!
14:09So good!
14:11My track record for technicals is like zero for five.
14:23Bakers, your technical challenge has arrived.
14:26Even if we could turn back time, I don't think you'd find a way out of this one.
14:29Judges, we'll send you off in a moment, but before you leave, do you have any hints for our bakers?
14:34Reach for this guy.
14:36Ooh, okay, Judges.
14:37Run along now.
14:38Bye!
14:39Take care.
14:39Put some pep in that snap.
14:41Put more pep.
14:42There it is.
14:43There it is.
14:44There it is.
14:47Born in the prairies during the roaring 20s, the flapper pie is made of a graham crust,
14:53a vanilla custard filling, and a cushiony layer of meringue.
14:56Bakers, you've got two hours on the clock.
14:59On your marks.
15:00Get set, bake!
15:02My goodness.
15:03Jeepers, there is a gazillion things here.
15:05Vintage week technical.
15:08Here we go.
15:09I dream about technicals, but not in a good way.
15:13Bruno, this flapper pie is something near and dear to my heart.
15:17I remember my mom making this for us when we were growing up.
15:19This pie looks so nostalgic.
15:22It's a classic from the prairies, and what we've done here is really elevate it for the tent.
15:27You can't help but notice this gorgeous meringue on top, luxurious custard in the middle,
15:32and the graham shortcrust.
15:34To hold that much meringue, the custard needs to be set.
15:38Yeah, they do need to make sure they have enough time to chill it properly.
15:41And it's a vanilla custard?
15:43Yes, but the two things that make it extra special are the lemon zest and the rye whiskey.
15:50That combination works so well, and how cloudy and light the meringue is.
15:55It's just amazing.
15:56I think all pies should have to have meringue.
15:58That high?
15:59Why not?
16:04I have no idea what is happening.
16:07I am starting with the crust.
16:10Oh, jeez.
16:11I thought that was honey.
16:13That was rye whiskey.
16:14It's got some honey.
16:15It's got some vanilla, some brown sugar.
16:18Super yummy.
16:19I've never made a shortcrust before.
16:21I'm just gonna go for it.
16:22You're looking for it to be crumbly and tender and not overworked.
16:29Okay.
16:35I want to make sure that my crust is all even.
16:38I don't want to have thick and thin pieces.
16:42Okay.
16:44No idea.
16:4520 minutes of this.
16:47Okay, now I need to work on the feathers.
16:51The feathers need to be cut by hand and reach three to four inches.
16:55I'm trying to think of feather without looking leaf.
17:00I'm trying to make my decorative leaves.
17:05This is fine.
17:08That looks good.
17:13Now, I am moving on to the custard.
17:1610 egg yolks.
17:18Wow.
17:20Eggs must have been cheap in the 20s.
17:22The bakers will flavor their custard with a rye reduction.
17:27It's very prairie.
17:28Making everyone feel good.
17:30It just says reduce significantly.
17:33So that's the technical for you.
17:35Custard and I are not friends, but who knows?
17:38Maybe today's the day.
17:40How's it going over here, Justine?
17:41I am making the custard for the flapper pie, which my jiggly arm is flapping right now.
17:49This hurts so much.
17:51This is quite the workout, but it's going to make the texture really velvety smooth.
17:56It's so heavy.
17:58It needs to be strong enough that when you cut it, it doesn't get all mushy, squishy,
18:04wooshy.
18:04It's mushy, squishy, wooshy.
18:06All right.
18:07It's very dense.
18:08I don't like it.
18:10Oh, I'm sweaty.
18:12My custard is much too thick.
18:14I'm going to add a little cream to try to loosen it a bit.
18:17Ooh.
18:18We all actually get this.
18:21Something's wrong with this thing.
18:22We may have cooked this a little too much.
18:24And I'm going to cool it.
18:29And out of the oven.
18:32I'll give it one more minute.
18:36Just about there.
18:37Almost there.
18:39It's looking pretty good.
18:42We're done.
18:47Five minutes left, makers.
18:49Clap harder.
18:51Okay.
18:51Clap harder.
18:55I'm going to melt ice and malt.
18:58Can't talk.
18:59Making a necklace.
19:02Sheepers.
19:04Ah, yike.
19:04It is super hot.
19:06You have to be really careful.
19:08A lot of stuff going on.
19:09Oh, jeez.
19:12Okay.
19:14We are decorating our baked leaves with some luster dust.
19:18They're leaves or feathers?
19:20Leaves.
19:21It's the 20s.
19:22Shouldn't they be feathers?
19:23Like a flapper with the feather and the pearls?
19:25I don't know what the flapper is.
19:26Is it a fish or what is it?
19:31Okay.
19:32Meringue.
19:35The bakers will need to whip up a mountain of meringue.
19:39It's a lot of meringue.
19:41Airy enough to pile high on their pie.
19:44I mean, it looks like I think it's supposed to look.
19:47Can't really do any more.
19:49Alrighty.
19:50That's crazy.
19:51You just put meringue on your face.
19:53Here.
19:54Mirror me.
19:57No.
19:58Yeah.
19:58On my nose?
19:59Yeah, you got it.
20:00You got it.
20:00Okay.
20:00Yeah.
20:0115 minutes left.
20:02It's been a slice.
20:03All right.
20:04I'm at the assembly stage.
20:06I have to work quick.
20:09I'm stressed about timing.
20:11She's heavy.
20:14My custard set up like a rock.
20:16That is what it is.
20:21I may have overbeat this damn it.
20:24This is gonna be tough.
20:27I think half the battle is actually gonna be getting it to stay there.
20:30Kyla told us to reach for the sky, so that's what I'm trying to do here.
20:35Create an indent pattern by swooshing from the base of the meringue dome all the way to the top.
20:41Swooshing.
20:42Do they mean straight lines?
20:44The swooshies are not gonna really do nothing.
20:47We're gonna make do with whatever we got here.
20:51Bakers, you're down to your last two minutes.
20:55Here we go.
20:57Holy smokes.
21:03Okay.
21:04Not sure how much to be torching, but here we are.
21:10I have no idea what to do with this.
21:13What side's the prettiest side?
21:15Oh my goodness, my feathers.
21:17Five, four, three, two, one.
21:21You're done, bakers.
21:23Hands off your flopper pies.
21:25Excellent job.
21:27That's fun.
21:28My feathers look like chicken's feet.
21:33I can't unsee it now.
21:36Yes.
21:36Bakers, please bring your flopper pies up to the gingham altar and place them behind your photos.
21:40The judges are looking for an even golden brown crust, well-set custard, and a very generous dome of meringue.
21:48All right, to our first baker.
21:50Nice height, however, it's a bit more of a cone than a dome.
21:55Along the edges, we really wanted that meringue to make a seal and hide that custard inside.
22:01And if you had sealed it right to the edge, then we wouldn't have it sliding off.
22:07The custard needed to be set a little bit more.
22:10For me, I would love a bit more rye flavor.
22:13However, the meringue has a nice cloud-like texture.
22:18Moving to our second baker.
22:20This is a significantly smaller dome than the other ones,
22:24but I quite like how it's presented.
22:27Very nice torching.
22:28And look at that.
22:30We've got distinct layers.
22:32The graham short crust is cooked properly.
22:35The custard is set very nicely.
22:37I really like that rye whiskey flavor coming through.
22:42All right, moving to our third baker.
22:45I did say reach for the sky, and I think this baker took that and really just put it all
22:51out there.
22:52Ha ha, come on.
22:54Don't you think every dessert should have this much meringue?
22:57It's just pure joy.
23:01Meringue has a lot of fluffiness.
23:02I think it could have been a bit smoother.
23:04It's starting to break.
23:07Custard is firm, great flavor of rye whiskey.
23:11All right, moving to our fourth baker.
23:14We got six feathers.
23:15Wow.
23:16They almost look more like leaves than they do feathers.
23:19A bit of a challenge in the height, but you can see the meringue is not holding.
23:24It's just starting to break.
23:29The crust needed more time in the oven.
23:32Unfortunately, because it's not baked through, you're tasting the starch.
23:36Custard is firm, maybe a bit overcooked, but they have a good whiskey rye flavor.
23:44And to our final baker, beautiful height.
23:48Yeah, yeah, lots of volume here.
23:50And we know that it's a really good meringue because the baker was able to create all kinds of designs
23:56in here.
23:58Nice definition of custard.
24:02Custard is firm, perfect aroma of rye whiskey.
24:05Very light and fluffy meringue.
24:08Yeah.
24:09This is actually a pie that I grew up eating and baking with my mom.
24:12So when you taste it and it just tastes familiar, it's a great experience.
24:16The judges will now rank the flapper pies from bottom to top.
24:21In fifth place, whose is this?
24:25Slava Mira.
24:27You had issues with all three components, but I liked your leaves.
24:32In fourth place,
24:37Andrew, good meringue, but your custard needed more cooking and more whiskey.
24:43In third place, whose is this?
24:47Sol, nice height, but your meringue could have been smoother.
24:52In second place,
24:57Justine, short but sweet.
25:01In first place,
25:04Whose is this?
25:05Andy!
25:07I'm very familiar with big things, so maybe that's why I did well today.
25:12Congrats, you did it.
25:14Margins for error are so small now that there are only five of us.
25:17So I will still have to give it my all for the showstopper.
25:20You cannot be best at everything.
25:23And it's okay.
25:24I totally made leaves.
25:25I saw Miss Reddit.
25:26Now I know what the flapper is.
25:37So how did our bakers do on the very first day of vintage week?
25:40Classic situation of topsy-turvy.
25:43Bakers who did well in the first challenge didn't do as well in the second.
25:47Look at Slava Mira.
25:48Some of the best gougere I ever had, but she finished last in a technical.
25:52Justine and Angie, both of them great flavors in the signature.
25:55Issues with the baking, but top two in the technical.
25:59Sol's gougere were baked perfectly.
26:01I just wish there was more flavors.
26:04Andrew has shown us so many amazing plant-based versions of everything we've asked.
26:10But when it came right down to the gougere, the shoe just didn't really work.
26:15He needs to have a great day today.
26:17So what do the bakers need to bring today?
26:19They need to bring everything they got to make it to the semifinal.
26:26Bakers, as we head into the semifinals, we've got a showstopper for the ages.
26:31A Charlotte Royale centerpiece.
26:33A dessert so fancy, I have to say it with my pinkies up.
26:37A traditional Charlotte Royale is made of a dome of Bavarian mousse,
26:41covered with individual jelly roll slices, and strong enough to stand on its own.
26:46But today you will have to add an additional cake layer for grandeur, height, and drama.
26:52A cake fit for royalty, aka Bruno and Kyla.
26:56After all, they run this tent.
26:58Bakers, you've got four hours and 15 minutes on the clock.
27:01On your marks.
27:02Get set, bake!
27:07The stakes today are about as high as the Charlotte Royale is going to be, which is not small.
27:13I hope judges are hungry.
27:15So it's a fun recipe, not tricky, not hard.
27:19Oh, everything about it is tricky.
27:21I know.
27:21Our showstopper this week is not simply a Charlotte Royale.
27:25It's a Charlotte Royale on the top of a cake.
27:29This is gonna be madness.
27:31Double the challenge, double the stress, only in four hours and 15 minutes.
27:35Getting everything done in that time frame.
27:38The Charlotte Royale is so elaborate.
27:41The bakers need to make a perfect jelly roll.
27:44Then they need to make this dome shape that's full of Bavarian cream.
27:50If you can master making a Charlotte, you can impress anyone.
27:54Okay.
27:55I'm making the chocolate jelly roll cake.
27:57Everything stops until it can be made.
28:00I'm doing a matcha sponge that's gonna form part of my Charlotte Royale.
28:04So are you used to making Charlotte Royales?
28:07I mean, doesn't everybody?
28:08No, I'm just kidding.
28:09I've never heard of this buddy thing before, but here we are.
28:15Andrew's 90s cake will bring back flavors of peanut butter, jam, and banana.
28:20With decorations to match.
28:23We have like a tie-dye thing going on here, a tie-dye Swiss roll cake.
28:27I love it.
28:28I want it to be light and fluffy.
28:31There we go.
28:35Okay, now I am working on a Bavarian cream.
28:41Bavarian cream is if like whipped cream and mousse had a baby.
28:45But this baby will need to be sturdy enough to support the Charlotte's heavy jelly roll exterior.
28:51Gelatin is going to help the pumpkin mousse set.
28:56Delightful.
28:57If you use too much gelatin, then it'll just be like rubber.
28:59But you do need to use enough that you're not going to present a puddle.
29:02And I already did that this season, so I'm going to try not to do that again.
29:07I hope I can get that really good vanilla flavor in this.
29:10Oh, Justine, whatever you're making smells good.
29:12I'm trying to emulate like vanilla ice cream.
29:15It's so good.
29:18Justine hopes her ambitious Pie Ella Mode Charlotte will deliver flavors of vanilla,
29:23apple, and brown butter.
29:25You're a competitive athlete.
29:27Yeah, I'm like generally competitive, but I know to hold it in.
29:32So I like internalize it.
29:34Then I'll like go cry after it.
29:38All right, you look good.
29:43What am I doing here?
29:46I'm going to go through so many pans today.
29:48Oh, me too.
29:50Like I'm going to lose my mind here.
29:51So many things.
29:54Okay.
29:55Bakers will need to multitask.
29:57Just constant components, one after the other.
30:00To get their Charlotte fillings done.
30:02Whoops.
30:03And set on time.
30:04Black currants were everywhere when I was young.
30:08Yeah.
30:08Childhood memories from all the summer chores I had to do.
30:12I've got my cranberry jam and got my cranberry jolet on the go.
30:18I'm like flash.
30:22Angie's cranberries will accompany flavors of chocolate, pumpkin, and rosemary
30:27in a Thanksgiving-inspired Charlotte.
30:30Rockin' and rollin' with that guy.
30:32Well, we will see how it rolls.
30:35That's the problem.
30:36Oh, my God.
30:38It's impossible not to have it cracked.
30:42There is nothing I hate more than sticky hands.
30:47Ah, this is messy.
30:50My jam, it's everywhere.
30:54I'm building the Charlotte, so I'm just lining the bowl with my Swiss roll.
31:00Looks like the 90s, right?
31:02I'm loving the swirl.
31:03Swirls happiness.
31:05But Saul's roll is shaping up a little differently.
31:08I'm doing a layer cake because I think it makes like a really cool pattern.
31:12Why make a difficult sponge even more difficult?
31:15It's a showstopper.
31:17I'm here to challenge myself.
31:19Somebody wants to go all the way.
31:23Saul's unique basket weave Charlotte will house his daughter's favorite drinks,
31:28orange matcha and hot chocolate in cake form.
31:32The Monday morning activity that I do with my daughters is to go to the coffee shop
31:36because I want them to love Mondays.
31:39It's a lot of fun.
31:40The Charlotte needs to be chilled, so that's first and foremost.
31:46There you go.
31:48Jelly.
31:52Okay, I'm doing five layers inside.
31:56I did not like how I cut these.
32:00See, stripes can be cool too.
32:02They usually take a solid six hours to set up, so this is going to go in the dry ice.
32:13Okay.
32:14Hey, look at this pic of Charlotte Royale.
32:16That's just a picture of you and two friends.
32:18Yeah, there's Charlotte, there's Roy, and me.
32:21Ow.
32:21Oh.
32:22Two hours left, bakers.
32:23Where do I need a bowl?
32:24I need a bowl.
32:26One cake down.
32:27We have so much to get done, so you got to use every minute.
32:30One more to go.
32:32Okay.
32:34I'm ready for the pumpkin cheesecake.
32:39This is my apple pie cake.
32:41That's the bottom tier of the Charlotte Royale centerpiece.
32:45This cake is going to be massive.
32:47I don't think there's room to not be ambitious right now.
32:51It's a coffee-flavored sponge.
32:53I don't want to walk away from this thinking that I should have done more.
32:57If there is one time to make map cakes, it's today.
33:00So we've got big, big, big today.
33:03Oh, yeah.
33:05Well, something needs to hold my Charlotte beast, so we need an even bigger beast.
33:10Slava Mira's big lavender cake will prop up her royal black currant and raspberry Charlotte.
33:16I don't have time here, so I need to get going.
33:20Okay, some cream cheese frosting.
33:23Oh, my goodness.
33:25There's just so much to do.
33:27It's just all got to go just right.
33:29That's all, so...
33:33I hereby declare by the order of King Bruno, you have one hour left.
33:40We're good.
33:42I'm pulling out the brown butter cake.
33:48I need those cakes cool, like, now.
33:50We're on final decoration stage.
33:53I'm making some cookies.
33:55I am making toaster pastries.
33:57I don't know why in the 90s that was thought to be breakfast.
34:00Now I think somebody would call, like, the child services on you.
34:03The showstopper bake today is probably the same amount of work as preparing a Thanksgiving dinner,
34:09but in a much shorter period of time.
34:12Madeline's.
34:12Come on.
34:14Bakers, you've got 20 minutes left.
34:18My God, time's flying today.
34:20It's gonna be tricky just to make sure that the structure's sturdy enough to hold the Charlotte on top.
34:29Hopefully I can get this up in time.
34:33I'm stacking three layers.
34:36That's the most worrisome part.
34:39Okay.
34:40Charlotte needs to come out however she looks like now.
34:43But will Charlotte sit on her throne?
34:47Charlotte Royal is not a light thing.
34:50I hope like heck it works.
34:52I'm so nervous.
34:54Please stand.
34:57You need to be smart about this.
35:01Be kind, Charlotte.
35:03Okay.
35:05Nice.
35:06Oh, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
35:08I can't get it off.
35:15Okay.
35:16Bakers, you have five minutes left.
35:21Come on, come on, come on.
35:22Get going here.
35:23Okay, my hands are not dry.
35:32These aren't sticking.
35:33Everybody else is doing like really elegant, beautiful vintage.
35:37And I'm doing like a child's backpack.
35:39I don't know why I did this.
35:41Your guess is as good as mine, huh?
35:4710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
35:56You're done, Bakers.
35:58Hands off your Charlotte Royales.
36:01Good job, Andrew.
36:02Wow.
36:08Time to taste this Royal Highness, the two-tier Charlotte Royale centerpiece.
36:16Such a Victorian-inspired presentation.
36:20This is what I think of when I think of vintage.
36:25Quite classic and very elegant.
36:27Yeah, very clean piping work.
36:30Okay.
36:33It does taste like vanilla ice cream.
36:36As simple as that.
36:38And your cake brings that reminiscence of an ice cream cone.
36:42Okay.
36:43Should we move on to the next layer here?
36:45What flavors will be inside?
36:46It's a brown butter spiced sponge.
36:49Say again?
36:49Brown butter spice?
36:51Say again?
36:53Brown butter.
36:57I like the richness that brown butter brings.
37:01Then that playful crunch.
37:03Then you get the apple.
37:04It's a wild cake.
37:11So, I just love this presentation.
37:14Thank you.
37:14The way that you've changed up the pattern is brilliant.
37:17It's a smaller offering.
37:20Maybe it's just coming from a little kingdom.
37:23But it's very elegant.
37:25And I love the consistency of your ladyfingers.
37:29Well, there's incredible fragrance coming from this cake right now.
37:33The chocolate, the orange.
37:36Very nice, very soft, clean orange flavor.
37:39The matcha plays really beautifully in the charlotte.
37:43And then there's a richness to that chocolate.
37:46I can see why your daughters love those flavors.
37:53Angie, you've really captured the holidays.
37:55It's definitely a very festive looking dessert.
37:58Your choice of cranberry inside was a great color, but it's bleeding a little bit.
38:04Yeah.
38:05Oh, wow.
38:07A lot of layering.
38:11I like your cranberry.
38:13Nice, clean flavor.
38:14Thank you.
38:15But I found your pumpkin mousse a bit lacking flavor.
38:18Okay.
38:20This is a pumpkin cheesecake.
38:22Pumpkin cheesecake.
38:22Yeah.
38:24Here, the pumpkin is really doing its part.
38:27So, exactly what you've done in the cheesecake is what I'd love for you to do in the mousse.
38:31Okay, and what a fun little finish to the meal for the kids.
38:37The kids love it.
38:43Slavomira, I like how you capture the theme of lavender here.
38:48Beautiful color scheme.
38:50Just be careful.
38:51We have a lot of weeping.
38:52Because of that strong contrast, your eye goes right to it.
38:57Okay, and again, we're just seeing that's just weeping through.
39:02I love the contrast of the creamy feeling with your blackcurrant flavor.
39:06The sharpness works so well.
39:09I would just say be careful with your cream.
39:11There's that fine line between perfectly set and gummy, and you are on that fence.
39:18So, we'll try the lavender cake now.
39:22It's just singing in my mouth, and I love it.
39:25But I might just scrape away the icing.
39:27Yeah, it's a bit grainy.
39:29Okay.
39:32Andrew, this cake looks like it has its own 90s soundtrack.
39:38I had two tracksuits in the 90s.
39:42And they were of that color.
39:44Yeah.
39:44And they look so good on me.
39:46I wish you wore them for Vintage Week.
39:52I love that little burst of flavor in the middle with the jam.
39:56It's a beautiful crust.
39:59Thank you.
39:59Okay, so let's try the Royale.
40:03I like the tie-dye look on the roll.
40:09That peanut butter and banana just goes so well together.
40:13And I like how the coconut just wafts through.
40:16The bottom is a coffee-flavored sponge filled with an aquafaba, marshmallow-y filling.
40:23That's a fun cake to it.
40:26It's chocolate, but it's not too chocolatey.
40:29And then the marshmallow filling, I think, just adds that bit of whimsy to it.
40:33I mean, I'm inspired again to wear my 1990s tracksuit tomorrow.
40:39Please, Andrew, take this away before it gets any ideas.
40:43Thank you very much.
40:44Thank you.
40:45Thank you.
40:50The bakers have really reached their golden eras.
40:53It's really an elevated level of baking that they're at.
40:57Justin's showstopper was so elegant.
40:59And yet, when you eat it, it's so rustic, something you can connect with.
41:04And with Saul, it was such a modern presentation that he gave.
41:08And you can see he was really connected to the flavors that he chose.
41:12You said Andrew needed to have a good day.
41:14He did have a good day.
41:15I think the concept was great, was fun, but I'm not sure if it was enough.
41:21And the thing about Angie is we know she does everything grand.
41:24We always ask for more.
41:25And in this case, I wish she'd held back because there was too much going on in one concept.
41:32And Salomir, she has some textural issues.
41:35Mm-hmm.
41:35I just don't know if it had that wow factor.
41:38And I think visually, there were definitely areas that needed to be refined.
41:42So where does that leave us?
41:43Well, it certainly leaves Bruno and I with a lot to talk about.
41:50Bakers, this week, you brought us back to the good old days.
41:53And we had a grand old time.
41:55I am thrilled to announce this week's star baker, who will also be moving on to the semi-finals.
42:03This week's star baker is...
42:11Justine.
42:13Congratulations.
42:14Congratulations.
42:15Congratulations.
42:16Good for you.
42:18Good for you.
42:20Good for you.
42:21Unfortunately, we also have some sad news,
42:23as only four bakers will be moving on to the semi-finals.
42:27The person going home this week is...
42:35Slava Mira.
42:37We'll miss you.
42:41I'm gonna miss all the other bakers.
42:43You did a wonderful job.
42:44It's all good.
42:45It was fun to hang out together and talk baking.
42:48I don't think my husband is going to want to discuss buttercreams, so...
42:53No, you can't leave.
42:56Star baker this week was extra exciting because I won it with cake.
43:00The thing that I'm known for is what's getting recognized this week, so it made it feel extra special.
43:04That cake was so heavy.
43:07Next week's not just another bake.
43:08Next week is the semi-finals, so I feel like I have to go big and bring all of my
43:12A-game.
43:12I hope I won't crack under the pressure.
43:21Next time.
43:22Yeah.
43:23It's the semi-finals.
43:24It's very arts and craftsy.
43:25And the bakers are sweating.
43:28Who will find their spark?
43:30It's mesmerizing.
43:32And who will go out with a bang?
43:35Whoa.
43:36It's the witching hour.
43:43The bite of everything.
43:48The beauty girl.
43:59That's pretty much my bachelor's wish.
44:00I'm Watson was very interested.
44:00Then for me, his wonderful day.
44:01A night, she went to sleep.
44:05I think it was so crappy.