The Great Canadian Baking Show S08 E02
Category
🦄
CreativityTranscript
00:00Okay, Anne, ask the duck anything you want.
00:03Okay, who will my future lover be?
00:05Oh, I'm seeing it.
00:07Yes, someone's coming in your life very, very soon.
00:10No way.
00:11Yes, yes, and they're very desirable.
00:13Sick.
00:14And sweet.
00:15Oh, I need sweet.
00:16And gooey, too.
00:17Huh?
00:18But, be warned, if you overindulge, you will get a tummy ache.
00:22Okay, Alan, are you just describing cookies because it's cookie week?
00:27Yes, I am.
00:28Okay, well, is this cookie rich?
00:30Last time.
00:31I'm here.
00:33The bakers introduced themselves with Cake Week.
00:36Yes.
00:38Jen felt a spark.
00:40I've applied every year, so I think we're finally past flirting.
00:43And became the first star baker of the season.
00:48But love didn't conquer all.
00:51Oh, no.
00:52Isn't that lovely?
00:54And Christine had to say goodbye.
00:56I'm just really gonna miss them.
01:01Now, it's cookie week, and things are heating up.
01:05Let's torch these suckers.
01:06As the nine remaining bakers...
01:08Where am I, where am I, where am I?
01:09Face a jam-packed signature...
01:11It's making my hands shake.
01:13Take on an intensely colorful technical...
01:16Think, think, and then make it right.
01:18I get why people just buy these, because they're super complicated to make.
01:21And get lost in a complex showstopper...
01:24This is very hard to do.
01:25That could put them on the map.
01:27Oh, I could do this all day.
01:29Holy crap.
01:30There's been some breaks in the dam.
01:32I would make a terrible beaver.
01:34This I know.
01:56You guys ready?
01:57Absolutely, yeah.
01:58Yeah.
01:59It is cookie week.
02:01I love cookies.
02:02Oh, you're sad. Have a cookie.
02:04Oh, you're happy. Have a cookie.
02:07Cookies look pretty simple, but the simplest looking things are the hardest to make.
02:13Last week was a rollercoaster.
02:16I would appreciate more of like a gentle merry-go-round.
02:18Not the kind that makes you want to vomit, right? Yeah.
02:21Good morning, bakers. It's the week of the cookie.
02:24And what do you do with something that's already perfect and delicious?
02:27Destroy it with your mouth.
02:29No, you load it with even more deliciousness, because today you'll be making stuffed cookies.
02:34Freshly baked cookies with a dreamy filling.
02:37You can choose any cookie base and filling.
02:40But we want ten of them.
02:42Bakers, you have two hours on the clock. On your marks.
02:44Get set.
02:45Bake!
02:51We're making cookies. I mean, how bad a day can it be?
02:53This week, I'm lighting the fire under my butt so that I can move faster from the beginning.
02:58I should try to go for perfection, but we'll see.
03:01The bakers have already shown us so much creativity and innovation with ingredients.
03:06I can't wait to see what they're going to do with cookie dough.
03:10I feel actually good about regular cookies, but stuffed cookies, I never made.
03:14Stuffed cookies, it's a perfect challenge for bakers today,
03:17because we want to see how technical they can be.
03:20Baking cookies with a stuffing is way different than just plain cookies.
03:24I think the big challenge is that it actually cooks through, because you're putting something inside the cookie.
03:30A lot of it is intuitive, and a lot of it is math, and I'm not so good in math.
03:35Back in Ottawa, Réjean loves throwing hootenannies with his large family
03:39and holding elaborate dinner parties with his daughter.
03:42I think we're ready for dinner.
03:43Yes, we are.
03:46Family will be front and center for Réjean's strawberry and mint cream cheese cookie,
03:50dedicated to his mom.
03:52She was a huge fan of strawberries, so I made her compote recipe to go in my cookie dough.
03:57So, Mom, please be with me today.
03:59That would be really nice of you.
04:01Please.
04:02I'm making a fudgy black cocoa powder dough.
04:05Now that's a bit of a challenge, because black cocoa is black.
04:09So how do you tell when it's done?
04:10I have a very sensitive sense of smell.
04:12I have to cope because my vision sucks.
04:15I'm cooking guanciale, and I'm adding it to my dough.
04:19I like sweet and salty.
04:21That's totally my thing.
04:23When Patti isn't experimenting with new recipes at her home in Toronto...
04:27Look, Lumpia.
04:29...she enjoys dog-watching with her cat, Lumpia.
04:33Patti will be making a savory guanciale and pineapple cookie
04:37stuffed with sun-dried tomatoes and smoky cheese.
04:41Think of it as a meal cookie.
04:43It's everything you wanted.
04:46I put a little bit of food colouring in here
04:48just because the Saskatoon berry powder goes grey when you bake it,
04:52like corpse grey.
04:54It's looking pretty darn good.
04:57Are you a big cookie person?
04:59I am not.
05:00Ooh, controversy.
05:01I know.
05:02Tell me, tell me, tell me. Why? Why not?
05:03It's not my vibe.
05:04Okay.
05:05It's not Christmas.
05:06Obviously, my mom's Christmas cookie is very good, but that is different.
05:10Ecologist and nature lover Erica
05:12enjoys trying out new hobbies with her boyfriend
05:15and bringing mom and dad along for the ride.
05:17That was a nice one.
05:20They'll be making a lime cream cheese stuffed ginger cookie
05:23that's sure to spice things up.
05:25You've got cinnamon, cloves, nutmeg, some classic spices there.
05:29Yes.
05:30We're going to try and make it tasty anyways.
05:31Yeah.
05:32It's good.
05:35I'm making a coconut pastry cream filling.
05:38I'm going to heat up the milk in the microwave for a little bit,
05:41so I'm going to head out.
05:46This is pineapple jam with the jalapeno.
05:48I like spiced things.
05:50This is my winning flavor.
05:53Elora hopes to win over the judges
05:55with her Malaysian tart-inspired stuffed cookies
05:58topped with beautiful pink floral designs.
06:01Elora and her husband Arifur moved from Bangladesh 20 years ago
06:06and now love getting out in Edmonton with their son Aravin.
06:11Yeah.
06:12Are you a cookie person?
06:13Yes, of course.
06:14I make it all the time for my son because he loves cookies.
06:16He loves cookies?
06:17Yeah.
06:18Who doesn't like cookies, right?
06:19Well, I heard some people don't like cookies.
06:21I don't know who.
06:23I'm just a snob, okay?
06:28While most of the fillings are on the sweeter side...
06:30My stuffing is a chocolate truffle.
06:32Perfection.
06:33Some of the bakers are taking a risk with something different.
06:36Raspberries and red bell pepper.
06:38You don't see that often in a cookie.
06:40There is blue cheese in my stuffed cookie.
06:42It's a flavor that not everyone likes,
06:43and so I've toned it down just a little bit
06:45so that it's a little more widely appreciated.
06:48Mom of three Jen loves wholesome family fun
06:52just as much as kicking butt Spartan racing.
06:56She'll be flexing her baking skills with a savory stuffed cookie
07:01featuring fig jam and blue cheese.
07:03A little charcuterie with the cookie kind of thing.
07:05Exactly.
07:06You can eat the board itself.
07:07Okay.
07:08A charcuter cookie.
07:09Charcuter cookie.
07:10There we go.
07:12These cookies, they're the stuffed that legends are made of.
07:1645 minutes, bakers.
07:18God forbid it be a comfortable amount of time.
07:20I'm stuffing the cookie right now with the pastry cream.
07:23I'm stuffing it with love.
07:27I hope it's not going to come out.
07:29Let's see.
07:30I mean, just hoping for our best.
07:32I hope this cookie is going to please the judges
07:34because it's an important one for me.
07:36I'm doing this one for someone who passed away,
07:38and it's someone that was very dear.
07:40I mean, still is very dear to me, and yeah.
07:45Well, what a beautiful way to honor him.
07:48In tribute to his lost loved one,
07:50Guillaume will be making heart-shaped black cocoa cookies
07:53filled with raspberry and red pepper jam.
07:57Back in Jonquière, Quebec, Guillaume loves to jog with his mom
08:02and is an activist and educator
08:04for the non-binary and transgender communities.
08:08I just close it up like a little treasure.
08:12I'm going to seal these puppies really well.
08:15Got to hide the mistakes.
08:16Most of the bakers are filling their cookies first
08:19before popping them in the oven.
08:20Be good.
08:23But one baker is doing things differently.
08:26I'm baking all my cookies first, and then I'm filling them.
08:28There's a base, there's a border
08:30that will keep my cheesecake filling in,
08:33and then there's a top.
08:34The filling is not going to spill out because magic.
08:39It's for you, my love.
08:40Pamela loves making clothes for her dog, Kimchi,
08:43and reconnecting with her brother...
08:45Hey, Bruno. Como andas?
08:47...who moved to Saskatchewan to become a border officer.
08:51She'll honor her brother's new job
08:53with Saskatoon berry-stuffed cookies,
08:55shaped like a badge.
08:57This is like an I love you cookie.
08:59Do I have something in here?
09:01No, okay.
09:02Sorry, could you feel my panic?
09:04We have about 35 minutes left,
09:06and they take about 30 minutes to bake,
09:08so yeah, we're kind of close.
09:10Thankfully, my garnishes don't rely on the cookie being cool.
09:13I'm doing caramel cages.
09:15They'll go on top of my cookie just for decoration.
09:18I am making marshmallows.
09:20You're making your marshmallows?
09:22Yes.
09:23You're making them?
09:24Yes, and I'm making marshmallows.
09:26What?
09:27Let it be known, Rita is making marshmallows.
09:30Retiree Rita is all ears
09:32when it comes to her daughter and grandkids,
09:34who live in Austria.
09:35You want me to bring you cookies?
09:37When she's not packing to go visit them,
09:39she loves playing fetch with her dog, Sully.
09:43Rita's heating things up
09:44with her s'more-inspired stuffed cookies,
09:47topped with toasted marshmallows.
09:49My marshmallow got too hot.
09:51Going to do it again.
09:53I hope.
09:55Beep, beep, beep, beep.
09:59Looking good.
10:01Okay, they're going to be soft anyway, but okay.
10:05Oh, they are a little bit burnt on the bottom.
10:09That's unfortunate.
10:10Hopefully it cools, and then I can begin piping.
10:13I'm doing a henna pattern.
10:14Got my fiancée's blessing, though.
10:15I was like, yeah, it looks pretty henna,
10:17so that's good enough for me.
10:20Marcus will pay tribute
10:21to his and his fiancée's Asian heritage
10:24with coconut-stuffed cookies
10:25piped with a colorful henna design.
10:28Marcus loves teaming up with his twin brother
10:31on the badminton court
10:33and perfecting his culinary skills
10:36with his fiancée, Amrita.
10:38Perfect.
10:40I like your piping work. It's very precise.
10:43Would you like to do a tattoo for me?
10:45I wouldn't recommend it, no.
10:49Bakers, 10 minutes left.
10:51No, no, no, no, no.
10:53Everyone, I'm panicking. I'm panicking.
10:57I have to paint it on. My sprayer's not working.
11:01I think I'm happy with this.
11:03I don't have that much time.
11:05I'm just hoping for the best.
11:10Yep, yep.
11:12Stop making comic book noises.
11:19And let's torch these suckers.
11:21It's very satisfying
11:22because the marshmallow making was not satisfying.
11:25One minute, bakers, you have one minute.
11:28Oh, my God.
11:34Pam, do you need help?
11:36Yes. God, I'm so stressed.
11:3810, 9, 8, 7, 6,
11:435, 4, 3, 2, 1.
11:48You're done, bakers.
11:50Great job on your stuffed cookies.
11:56Bruno and Kyla will now taste the bakers' stuffed cookies.
12:01And Laura, look at these dreamy cookies.
12:05Oh, the filling is very luscious, very rich.
12:10You really capture the flavor of pineapple.
12:13And you put the right amount of jalapeno in.
12:16Sweet, heat, tart, the perfect trifecta.
12:18Thank you so much.
12:22Oh, Rayjean, it's so clear that it's a big basket of strawberries.
12:26They do look underbaked, though,
12:28because you can see some of it is darker and lighter here.
12:33It's very clean strawberry flavors, very strong.
12:36Just needs a little more baking and finessing.
12:38Yeah.
12:40They have a beautiful presence.
12:42And the story is there.
12:44It's really obvious that they're badges.
12:46So now you've baked them separately and then stacked them.
12:49Yes. Yeah, very nice.
12:51Your cookies have a beautiful softness,
12:53and that filling is very clean, very tart.
12:58It's like walking up to a campfire.
13:00Yes, exactly, without getting smoky.
13:03I was fighting some marshmallow and I lost.
13:06Can you believe that?
13:08Chocolate works very well.
13:10It tastes like a s'more,
13:12but you do need to work on the marshmallow.
13:15Oh, definitely, I don't disagree with that.
13:17Very rubbery.
13:19Point taken.
13:21Clean up on aisle 9.
13:24Those are very big cookies.
13:27It looks like we've got some burnt edges here.
13:30It's a shame because it's such a great concept,
13:32and the whole presentation of it is beautiful.
13:35Nice combination, salty and sweetness.
13:42Guillaume, these are so intriguing.
13:45And I love your skills on how you cook the sugar.
13:50You know, it's exactly perfect.
13:52The dark chocolate is almost aggressive,
13:55but the center is so soft.
13:57It's just beautiful.
13:59Absolutely won me over with the combination
14:01of the raspberry and pepper.
14:07Wow, great look, very vibrant colors.
14:10It really does suggest a henna design.
14:13Oh, look at that filling.
14:15Not overly sweet.
14:17Beautiful job in capturing the coconut flavor.
14:20Oh, thank you.
14:24Erika, these are the most glamorous stuffed cookies
14:27I think I've ever seen.
14:31Very even piping.
14:33Yeah, and they do look all very uniform
14:35in shape, the bake, and decoration.
14:37Oh, good.
14:39Lovely flavor combination.
14:41The lime filling, the creaminess, and the ginger,
14:43it just all comes together beautifully.
14:45Red.
14:49They do smell savory.
14:51Love the color.
14:54That's a good pizza.
14:56It's fun.
14:58You can taste the guanciale.
15:00You can taste the mozzarella.
15:02And then is it a little bit of pineapple in there?
15:04Yes, there's dried pineapple.
15:06I'll tell you, when you put them together like this,
15:08this is a perfect cookie.
15:10I'm so happy you enjoy it.
15:12That was a huge risk.
15:14And it paid off, girl.
15:16It paid off.
15:18I feel so cool.
15:20One bake at a time is my mental motto.
15:23What's next? Technical?
15:25I'm super ready.
15:27Super duper ready?
15:37Bakers, I hate to mess up the vibes,
15:39but it's time for your technical challenge.
15:41Kyla, do you have any tips or tricks for our bakers?
15:45Keep the color and keep it crisp.
15:47Judges, we will see you in a little bit.
15:49We love you. Goodbye.
15:51Bye, Mom and Dad.
15:53Today, your technical will see you making
15:55raspberry wafer cookies.
15:57Mm.
15:59Remember those pink-dyed wafer cookies
16:01in every 80s kid's lunchbox?
16:03Look it up, Gen Z.
16:05Well, today, you will be making
16:07an elevated version for the judges.
16:09You have one hour and 45 minutes to make a dozen.
16:11On your marks, get set, bake!
16:17Oh.
16:19The challenge is to make
16:21a cookie from my childhood.
16:23Did you grow up eating these?
16:25I did.
16:27Are you excited to make them now?
16:29Uh, no.
16:31Bruno, these are cookies
16:33that are usually machine-manufactured,
16:35and we're asking the bakers
16:37to make them for us using a waffle maker.
16:39Unfamiliar recipe, unfamiliar way of baking.
16:41Yes, they have to get the bake time just right
16:43so they can make them perfectly crisp,
16:45and they'll have to cut them
16:47while they're still hot
16:49to get these nice, clean edges.
16:53Wow, this is such a wonderful punch
16:55of raspberry flavor.
16:57The filling is made with freeze-dried raspberries,
16:59and the bakers will have to figure out
17:01just how much to use
17:03to get the flavor and the color right.
17:05They are going to wish they were a machine.
17:11This is very hard to do. I'm not fooling anybody.
17:13The bakers start by making the batter
17:15for their wafers.
17:17Melt, melt, melt. I am just about to
17:19start whisking my
17:21egg whites.
17:23Once the wet and dry ingredients are combined,
17:25the bakers will have to guess
17:27how pink to make it.
17:29It is on brand for you.
17:31It's pink. You love pink.
17:33Yes, think pink and then make it pink.
17:35Teeny tiny bit more. There we go.
17:37Oh, my God, so aggressive.
17:39I'm not putting any more of that.
17:41Neon. It was the 80s, after all.
17:43I think it looks okay.
17:45Just putting in the fridge to rest
17:47for 10 minutes.
17:49I am
17:51working on my raspberry
17:53white chocolate buttercream.
17:55It doesn't say how much raspberry powder,
17:57so you have to just
17:59live with crippling self-doubt
18:01and try to get it right.
18:03I am getting a whiff of it as that
18:05gets mixed. It smells delicious.
18:07Wow.
18:09No more, no less.
18:11Buttercream is done.
18:15Oh!
18:17Good God.
18:19Oh.
18:23Here goes my heart.
18:25Okay, let's take a minute.
18:27Yeah, crash cart, crash cart.
18:29I never used a waffle maker in my life,
18:31so this is going to be a challenge.
18:33The amount of time
18:35in the waffle iron is missing.
18:37Well, what can I say, Erica,
18:39other than... Let go and let God.
18:41The sweet
18:43spot for cooking the wafers is
18:453 1⁄2 to 4 minutes.
18:47Let's see what happens in a minute.
18:49I haven't really timed it. When the steam goes away,
18:51I know that they're practically cooked.
18:53That'll take a break.
18:55I remember that we have to make it crisp,
18:57so it's going to have to be waiting
18:59a little longer. It's tricky
19:01because you cannot brown them, and they all have to look the
19:03same, so even a couple of seconds can make
19:05a huge difference.
19:07While the waffles are cooked...
19:09These look like thick gals.
19:11...the bakers need to measure...
19:13Okay, ruler.
19:15...and cut their wafers before they cool down.
19:17Hot, hot little babies.
19:19So why are you cutting them
19:21while they're warm, Patrick?
19:23Because they're going to get hard and crusty when they get cold.
19:25Me too. When I get ignored, I get hard and crusty.
19:27Right? Yeah. Who doesn't?
19:29Just a bit.
19:31God.
19:33I broke it.
19:35So far, I think we need
19:37three for each, so I need another 16.
19:39Does that make sense?
19:41I'm trying to slice them in half.
19:43Okay.
19:45Look at that.
19:47That's nice.
19:49Who's wishing they could have just
19:51bought these at the store? Show of hands.
19:53Okay, one, two, three, four.
19:5530 minutes left, then. Is that for realsies?
19:57I'm part making
19:59the wafer and part piping
20:01the buttercream. With no machines to help...
20:03Multitasking.
20:05The bakers must be their own assembly line.
20:07It's like a Spartan race.
20:09Baking.
20:11Piping.
20:13I don't know how much to put in.
20:15Stacking.
20:17You have to make three layers of wafers, not two.
20:19Over and over.
20:21My hands are getting
20:23sweaty and slippery on this
20:25icing bag.
20:27Just trying to pump out layers.
20:29They need to be identical.
20:31Until there are 12.
20:333, 4, 5, 6, 7, 8,
20:359, 10, 11, 12.
20:37Bakers, you have
20:3910 minutes left.
20:41I have to drizzle
20:43white chocolate on each cookie, covering only
20:45the bottom third of each one.
20:47We'll see how it goes, but I don't know if I'll have time.
20:49Cool down,
20:51you mother trucker.
20:53You can do it.
20:55I can do it.
20:57A little stressed about time, but hey,
20:59everyone's in the same boat.
21:01One minute remains.
21:03Cool.
21:05I have no time.
21:07Yikes.
21:11I guess my tempering worked.
21:13I'm not giving up.
21:175, 4,
21:193, 2,
21:211.
21:23You're done, bakers.
21:25Great job.
21:27Tough.
21:29Boogers.
21:31I forgot to add the
21:33raspberry powder to my buttercream.
21:35Too late now.
21:37Please bring your raspberry
21:39wafer cookies up to the gingham altar
21:41and place them behind your photo.
21:43Kyla and Bruno are looking for 12
21:45evenly baked pink wafer cookies
21:47filled with raspberry buttercream
21:49and drizzled with white chocolate.
21:51Let's try
21:53our first baker.
21:55They don't look as close to the colour
21:57as we were asking for.
21:59So the cookie is a bit soft.
22:01They needed longer baking time.
22:03Very good flavours.
22:05It's clean.
22:07Good attempt.
22:09Moving to our second baker.
22:11We see a fairly uniform presentation.
22:13But I only see two layers,
22:15not three.
22:17However, I like to point out
22:19how nicely the filling is piped.
22:21Good snap
22:23and good flavour on the filling.
22:27Moving to our third baker.
22:31Nice snap.
22:33You heard it, huh?
22:35So very good on the baking time.
22:37You can see the chocolate is not tempered.
22:41You get that nice hit of raspberry.
22:43Moving to our fourth baker.
22:45Oh, they're so thin.
22:47And for the filling,
22:49unfortunately, it's quite flat
22:51in terms of flavours.
22:53You just get the sweetness.
22:55But credit to the baker because the chocolate is tempered.
22:59And moving to our fifth baker.
23:01Well, we're back to that vibrant colour again.
23:03We can see a nice
23:05straight edge.
23:07Chocolate is not tempered.
23:11It's got a nice raspberry flavour.
23:15Moving to our sixth baker.
23:17Very bright.
23:19I think they pushed the envelope.
23:21It's lacking cooking time.
23:23I actually think if it was cooked properly,
23:25we might have some great flavours
23:27in that wafer.
23:29The chocolate is actually the highlight here.
23:31Moving to our seventh baker.
23:33It looks very rushed and unfinished.
23:35Also, you can see differences
23:37in baking time.
23:39A little too much, not enough.
23:43Just needs work on the finishing
23:45consistency in baking.
23:47All right.
23:49To our eighth baker.
23:51This is what we're talking about
23:53when we're looking for a clean
23:55presentation.
23:57But this one is quite thick.
23:59Because of the thickness of it,
24:01they actually have raw centres.
24:05And finally, our last baker.
24:07The colour is a bit pale.
24:09The cookies themselves
24:11are not baked through.
24:13They know how to temper chocolate,
24:15but need to work on baking cookies in a waffle iron.
24:17As the colour might indicate,
24:19it does lack a lot
24:21of raspberry flavour.
24:23Kyla and Bruno will now rank
24:25the cookies from bottom
24:27to top.
24:29We'll start with ninth place.
24:33Whose are these?
24:35Pamela, your cookies were
24:37significantly underbaked
24:39and lacked flavour.
24:41In eighth place,
24:43Réjean,
24:45the presentation
24:47and the baking needed
24:49a fair amount of work.
24:51Patty comes in seventh place.
24:53Erica in sixth.
24:55Rita is fifth.
24:57Marcus comes in fourth.
24:59And Laura is in third place.
25:01In second place,
25:07Jen,
25:09good presentation
25:11and filling needed a bit more
25:13baking time.
25:15And in first place,
25:17Guillaume.
25:21I got first in the technical challenge.
25:23I never thought it would happen, ever.
25:25I think I
25:27have a chance to be star baker, yeah.
25:29I think I have won, yeah.
25:31Someone has to be last.
25:33Might as well be me today.
25:35As long as it's not me tomorrow.
25:39I am gobsmacked
25:41at the amount of talent
25:43in this room.
25:45I admire each and every one
25:47of the other bakers
25:49just as much as they admire me.
25:51I am ready
25:53for the showstopper today.
25:55I mean, it's the tent,
25:57so everything kind of has to be epic,
25:59doesn't it?
26:01Bakers, Cookie Week is coming
26:03to a close with a whimsical
26:05showstopper.
26:07Today, you'll make the judges
26:09a cookie map.
26:11Your maps, made of cookies,
26:13will take us on a journey.
26:15And if you lose your way, bakers,
26:17I'm your North Star.
26:19So keep your eyes on me the whole time.
26:21Anyways, you've got four hours
26:23to give us the lay of your land.
26:25On your marks, get set, bake!
26:31Ready to conquer the day.
26:33I'm nervous.
26:35I hope I get it done in time.
26:37Yeah.
26:39What I want to really achieve
26:41is great detail.
26:43Today's showstopper, it's a cookie map.
26:45It's a perfect medium for the bakers
26:47to express their artistry,
26:49their baking skills, and to show us
26:51their story.
26:53It's going to be a bit of a race because there's a lot of things to do
26:55for this map.
26:57Whether they're using a whole bunch of small components
26:59or creating one large map,
27:01we really need to be able to see
27:03a very clear design concept.
27:07We're doing cookie maps.
27:09It could be a real place or something a little more abstract,
27:11which is what I'm doing today.
27:13My map would be
27:15my country's map,
27:17Bangladesh map.
27:19I'm going a bit outside the box today.
27:21It's going to be a map of what's inside of you.
27:23Guillaume will map out the body's reaction to stress
27:25using cardamom gingerbread
27:27and orange fennel shortbread cookies.
27:29Very aromatic.
27:31The aromas that come from fennel,
27:33the aromas that come from cardamom.
27:35Do you think they will help relax us?
27:37Oh, I will need benzodiazepine in that if I want to relax.
27:39Okay, we'll stick with fennel and cardamom for now.
27:43So I'm doing a gingerbread cookie.
27:45I am adding cinnamon
27:47because this is
27:49a cinnamon sugar cookie.
27:51The bakers will take the judges' taste buds
27:53on a wild ride with two types of cookies.
27:55I'm starting with my
27:57apple cookie today.
27:59With two different flavor profiles.
28:01I am making the brittle
28:03for my sugar cookie.
28:05You have herb on you.
28:07Oh, I'm so herbaceous.
28:09I'm making a map of my garden
28:11and so I'm making a tomato cookie
28:13and I'm making a potato cookie.
28:15They're very old-fashioned recipes
28:17like from the olden days,
28:19you know, like 1980s.
28:21Rayjean's garden will bloom
28:23with potato cranberry cookies
28:25and tomato sandwich cookies.
28:27They're cookies that my grandmother
28:29used to make.
28:31Is it a sweet tomato?
28:33Yes, with some brown sugar and cinnamon.
28:35They sound unique.
28:37I hope that they pop.
28:39I hope so.
28:41Ginger cookie dough done.
28:43Keep it open for you.
28:45Lovely timing.
28:47Thank you, darling.
28:49You're welcome.
28:51The bakers will chill their first cookie dough
28:53before moving on to their second.
28:55My second cookie is
28:57malted milk powder cookie
28:59with chocolate chips.
29:01I'm making them wild card cookies.
29:03Salted egg yolk shortbread.
29:05I like it. It's stinking good.
29:07Patty's salted egg shortbread
29:09and earl grey calamansi sugar cookies
29:11will form a map of her brain,
29:13decorated to tell her story.
29:15I've been like
29:17pretty ill almost half of my life,
29:19so there's a little part with my aneurysm and strokes
29:21and then a part with my cats
29:23because, you know, I'm a crazy cat lady too.
29:27My cookie map base is
29:29orange gingerbread.
29:31This will be the game board.
29:33So then I place the other cookies on top of this.
29:35Just got to follow the game plan.
29:39Marcus' board game will use
29:41a gingerbread cookie base
29:43and Pat Sucre cookie tiles
29:45to lay out important moments of his life.
29:47Year one, I got like
29:49a pig stuffed animal, so
29:51I still have it with me.
29:53You do? Yeah, I bring it everywhere.
29:55Oh my gosh. Yeah, it's just sleeping in the hotel right now
29:57tucked into bed.
29:59This is the pieces of my map
30:01that fit together like a puzzle,
30:03allegedly.
30:05The baker's unique and complicated maps
30:07require a lot of pieces.
30:09It's pink.
30:11Of course.
30:13And a lot of precision.
30:15Good morning. Good morning.
30:17I'm regretting my life choices
30:19in this moment.
30:21Specific to cookie making?
30:23Specific to
30:25this stencil.
30:27Pamela will celebrate
30:29her upcoming trip to Japan
30:31with Kanako spice molasses cookies
30:33and Fuji apple sugar cookies
30:35shaped like iconic landmarks.
30:37They're just really soft
30:39and really tiny,
30:41so I'm starting to get a little bit worried
30:43about time.
30:45I'm cutting a lobe of the brain.
30:47It looks like a lung.
30:49I am cutting out shapes
30:51to go along with the corners
30:53of the bobsleigh track
30:55in St. Moritz, Switzerland.
30:57My daughter is a retired
30:59Canadian skeleton athlete
31:01who competed in the 2018
31:03Winter Games in Pyeongchang.
31:05Rita will create a map
31:07of her daughter's favorite skeleton track
31:09made from isomalt
31:11on top of winter-inspired cookies.
31:15Bake nicely, cookies.
31:17Going in.
31:19Bye, boys.
31:21Hope for the best. Prepare for the worst.
31:25Bakers, you're halfway through the bake.
31:27One more minute.
31:29You want a whisk? Okay.
31:31I have three things going at once.
31:33Are the three happening at once
31:35because we're behind on time,
31:37or how much we have to do? Both.
31:39With two different types of cookies
31:41and plenty of batches...
31:43I think we're good there. I'm going to put another pan.
31:45...the bakers have a lot to keep track of.
31:47Okay, where am I, where am I, where am I?
31:49Oh!
31:55I'm just preparing to ice the cookies.
31:57I have ten different colors,
31:59which will take some time.
32:01I love to decor my baking stuff.
32:03Ooh! No!
32:05This is an attempt at flooding.
32:07There's been some breaks in the dam.
32:09I would make a terrible beaver.
32:11This I know.
32:13Erica will be a busy beaver,
32:15covering her choked cherry shortbread
32:17and pine nut brittle sugar cookies
32:19with colorful dots to create a map
32:21of the ecoregions of Alberta.
32:25Ooh!
32:27Okay.
32:29This is my
32:31kinako white chocolate.
32:33Kinako's like a roasted soybean.
32:35I didn't want to add, like, an icing to this
32:37because I think it would destroy
32:39the taste. I'm using marzipan
32:41for decoration. I'm not icing anything
32:43today. There's nowhere to hide.
32:45Everything has a flavor and a purpose.
32:47By hook or by crook,
32:49Jen's gingerbread sandwich
32:51and whipped shortbread cookies
32:53will weave a map of how she
32:55knits a pattern.
32:57Creating fashion out of marzipan.
32:59Sustainable fashion right there.
33:01Yes, exactly, and if you get hungry,
33:03you know, just a little... yeah.
33:05The design is very intricate,
33:07so the devil's in the details, and so am I.
33:09Piggy.
33:11That's the name, Piggy.
33:13Oh, good!
33:15I gotta make one more cat.
33:17Mushu looks like he got run over by a car.
33:19Ah!
33:21The high-speed corner would be right here.
33:23Here you'd be going around 125 to 130.
33:25I'm making
33:27some of the food
33:29on the top of my cookie.
33:31Looks like biryani, tastes like
33:33marzipan.
33:35Elora's tasty marzipan decorations
33:37will sit atop salted
33:39Nigella shortbread and malted
33:41milk chocolate chip cookies,
33:43which will create a map of Bangladesh.
33:45My mother is there,
33:47my sister, my two brothers,
33:49so yeah, definitely I miss them.
33:51I have to be very perfect for this cookie.
33:53That family is perfect, so you gotta make sure
33:55they're well-represented here in the tent today, right?
33:57Yes.
33:59Baker's reminder, do not fold your maps.
34:0130 minutes!
34:03Jen, can you tell me to rally, please?
34:05You got this.
34:07I totally got this.
34:09I tried to assemble it because it will make sense
34:11in my head only when it's fully assembled.
34:15A little warm,
34:17but I just gotta get stuff done.
34:25Cookie time in 10, Bakers!
34:27Cookie time in 10!
34:31Gravity is affecting
34:33my stand-up signs.
34:35Uh, just the finishing touches.
34:37I'm in my element right now.
34:39I could do this all day.
34:41This truce map is the perfect representation
34:43of who I am right now.
34:45One minute left.
34:47My heart is pounding,
34:49and it's making my hands shake.
34:51We're almost there.
34:53We're almost there.
34:55Oh, crap.
34:5710, 9, 8,
34:597, 6,
35:015, 4,
35:033, 2,
35:051!
35:07You're done, Bakers!
35:09Great job!
35:11You finished your cookie week showstoppers!
35:13Oh,
35:15my nerves.
35:17Oh, my nerves.
35:19Oh, my nerves
35:21are shocked.
35:29Time for the judges
35:31to explore the cookie maps.
35:33Guillaume,
35:35please bring your showstopper up to the front.
35:39Guillaume,
35:41I feel like I'm sitting in a science class
35:43right now.
35:45The flight and fight response.
35:47The brain gets scared,
35:49it works on the kidney,
35:51the heart beats, and then you start to hyperventilate.
35:53Am I correct?
35:55Oh, yeah, right now, yeah.
35:57Not you, the story.
35:59Oh, sorry.
36:01Okay, going right for the heart.
36:03Great flavors.
36:05Very bright.
36:09I think I'm going to have the left side of the brain.
36:11This is the orange and fennel?
36:13Yeah.
36:15The strength of this cookie is the flavor.
36:17Beautiful anise aroma.
36:19The orange and fennel are coming through
36:21in a lovely way. Yeah, that's very nice.
36:23Thank you so much.
36:25And Laura,
36:27the fact that it is a culinary map
36:29of Bangladesh is just fantastic.
36:31And you shaped
36:33every single rice grain
36:35by hand.
36:37It's so precise. So this is shortbread
36:39with nigella seeds and cardamom.
36:41I like the saltiness
36:43at the ends.
36:45It's very pleasant cookies, for sure.
36:47The malted milk and chocolate chip cookie.
36:49Yeah,
36:51that nutty, milky flavor.
36:53It's almost like a candy.
36:55Great job.
36:59This is a map of a garden
37:01anyone would love to have.
37:03It has a beautiful organic texture.
37:05Such a clear
37:07and well-thought-out design.
37:09Okay, so I'm going to try
37:11the tomato sandwich cookie.
37:15There is still a hint of flour.
37:17Is there? Okay.
37:19Yeah, I think one or two more minutes in the oven.
37:21Intriguing cookie, though.
37:23So next one, we're trying potato
37:25and cranberry.
37:29It's got a bit of a gummy texture.
37:31And don't take it badly.
37:33It tastes like undercooked french fries.
37:35Okay, yeah.
37:37Rita,
37:39we can clearly see
37:41the story here.
37:43I'm so impressed that you were able to
37:45lay a piece of isomalt on here
37:47without breaking it.
37:49I, too, am a little impressed.
37:51We'll try the orange gingerbread now.
37:55Great taste.
37:57Great flavors.
37:59Oh, I'm glad.
38:01I'm smiling because I'm thinking,
38:03you know, if I had learned it through baking
38:05when I was younger...
38:07I think I could be an ecologist with you now.
38:11Excellent details of those little trees.
38:13It's almost like pointillism.
38:15So I'm going to try the
38:17pine nut sugar cookies.
38:19You can get an idea
38:21of the pine, but not enough.
38:23I was almost wanting that...
38:27Pamela,
38:29it clearly looks like
38:31the map of Japan.
38:33I believe Mount Fuji is a bit taller than that.
38:35It's not to scale.
38:37Yeah.
38:39Let's try the Fuji apple cookie first.
38:43It's like biting an apple.
38:47It really is well-baked and delicious.
38:49So now we have the kinako.
38:53It's like
38:55roasted peanuts or even roasted chestnuts,
38:57but it's very nice.
38:59I think you nailed
39:01both cookies today.
39:03Thank you so much.
39:05Hello, Patty.
39:07I like that you presented it in a medical tray.
39:09Yes.
39:11My brain on a tray.
39:13Your brain on a tray.
39:15And actually, to that point,
39:17I'm glad you reminded that it's the brain.
39:19It could have benefited from a little more
39:21simplification so that we could understand
39:23that it's the lobes of the brain.
39:25This is the earl grey calamansi,
39:27so we're going to get that citrus flavor.
39:29Salt.
39:31I do taste the calamansi,
39:33but not much of the tea, unfortunately.
39:35Salted egg yolk.
39:39That's a very good cookie.
39:41Like it almost gives the essence
39:43of a salted caramel, doesn't it?
39:45It's an interesting cookie.
39:49Jen, I'm just so taken
39:51by the beautiful textures
39:53you've created
39:55in the little sweater.
39:57Let's try the gingerbread
39:59with the raspberry jam.
40:01I think a bit more
40:03of baking time will give you
40:05that nice little pressure or bend.
40:07Okay.
40:09Yeah, it's a shame because the raspberry jam
40:11is so delicious.
40:15I love that you've interpreted
40:17a map as a board game.
40:19I think, really, it's the first map
40:21most of us learn.
40:23We have the journey, and these are the years of your life.
40:25Yes.
40:27It looks like somewhere between 20 and 21,
40:29you fell in love.
40:31Yes. 29, I got engaged.
40:33And those dates are accurate
40:35because she's going to be watching.
40:37Oh, yes.
40:39So we're going to start
40:41with our little pâte sucrée.
40:43Very straightforward orange flavor.
40:45So we can both smell
40:47a very nice aroma coming from the gingerbread.
40:49So it looks like it's well-baked through.
40:51That's not easy to do on a large cookie.
40:55It has a nice, classic gingerbread flavor.
40:57And spices are nicely balanced here.
41:09Wow. Cookie week has felt like
41:11a tug of war.
41:13So who's in the conversation for Star Baker this week?
41:15Guillaume came into today
41:17definitely as the leader.
41:19His showstopper was creative and well-executed.
41:21And then we have Elora.
41:23Elora, beautiful signature,
41:25and her showstopper today was stunning.
41:27And Pamela, like last week,
41:29has a very rough technical,
41:31but came back today
41:33with an amazing showstopper.
41:35So on the other side of the cookie,
41:37who's in the conversation to leave today?
41:39Unfortunately, I think we need to talk about Réjean.
41:41Okay.
41:43I love the approach of his cookies,
41:45but they were poorly executed.
41:47And Patty, I mean,
41:49she is such a master of flavors.
41:51When it comes to decorating,
41:53we really need to see more finesse.
41:55I do not envy the decisions
41:57you both have to make today.
42:05Bakers,
42:07your cookies were nothing short of sensational.
42:09And one person's bakes
42:11were off the map.
42:13This week's Star Baker
42:15is...
42:17Guillaume.
42:21Congratulations.
42:25Unfortunately,
42:27this is also the time
42:29where we have to say goodbye
42:31to another baker.
42:33The person going home today
42:35is...
42:39Réjean.
42:41Don't cry for me.
42:43Don't cry for me.
42:45Don't cry for me.
42:47I leave with zero regrets.
42:49I'm going to miss each and every single person.
42:51I'll be thinking of them
42:53when it comes time to their technicals
42:55and going, ha ha.
42:57I'm so proud of you.
43:01I never thought I would be Star Baker ever,
43:03so it's...
43:05It's a good feeling,
43:07but it's very emotional.
43:09Happy tears, yeah. Proud tears.
43:15Next time...
43:17A lot's riding on this bake.
43:19The stakes are high...
43:21I hope this works.
43:23...for the first-ever savory week.
43:25I'm just trying to fake it till I make it.
43:27Who will bring the flavor...
43:29This is my thing. I make all the time.
43:31...and who...
43:33Working up those aggressions.
43:35...will end up bland.
43:37Get to be safe.
43:39Spicy.
43:45Spicy.
43:47Spicy.
43:49Spicy.
43:51Spicy.
43:53Spicy.
43:55Spicy.
43:57Spicy.
43:59Spicy.
44:01Spicy.
44:03Spicy.
44:05Spicy.
44:07Spicy.
44:09Spicy.
44:11Spicy.