Nailed It! (2018–…): Season 3, Episode 5 - Oui Can't Bake! - full transcript

Welcome to another episode of Nailed It!

The show that asks you to make this...

[cartoon laughter]

but usually ends up with this.

[groaning]

I'm Nicole Byer,

and if you're wondering why
I'm looking like it's springtime in Paris,

it's because we're going to the land
of fleur-de-lis.

Three amateur bakers
will attempt to recreate

some professional and delicious
French pastries,

and compete for a chance to win $10,000.



Let's meet our bakers.

My name is Beth.
I'm from Fortuna, California,

and I am the food services supervisor
at our local juvenile hall.

I have been a lunch lady
for about six years.

I sometimes don't get the chance
to show everybody what I can do.

Everybody that I've worked with

in my cafeteria
take a lot of pride in their food.

Oh, no!

I think being on Nailed It

and winning the show would be good
for all the lunch ladies. [laughs]

My name is Jennifer Parks,

and I'm from St. John, Indiana.

I've been a pediatric nurse for 15 years.

I have four children,
and they're all girls.



My daughters are very critical
of what I make.

Oh, man, I forgot to pre-heat the oven.

If I win Nailed It, everyone needs
to let me make their birthday cake.

My name is Jamie Olivier.
I'm from Houston, Texas.

I am an amazing executive chef...

just not a very good baker.

Okay, so...

I got my ingredients together.

I have a seven-year-old son,

and he tries to get involved with baking
with me,

but, unfortunately,
baking is not my forte.

So I'm here today 'cause
I want to really impress my son,

and, hopefully, win this competition.

Welcome, Beth, Jamie, and Jen.

-You guys ready for some French goodness?
-[all] Yes!

Well, today you guys have
a tough job ahead of you,

because standing next to me

is our head judge and noted Frenchman,
Jacques Torres.

You can't let him down, okay?

Just by looking at you guys
and seeing your energy,

you are up to the challenge.
I can see that.

And as if one French dude wasn't enough,

we went back and got another.

[laughter]

Say hello to world-famous chef,
restauranteur,

and Michelin Star winner, Hubert Keller!

Thanks, I guess, Nicole, for having me.
Thank you, Jacques.

Remember, there's a special prize
for the winner of this round,

which we call...

Baker's Choice!

Behind door number one,
you may have seen these French pastries

at your local pâtisserie,

but I am positive
that they are nothing like these!

French character eclairs!

-[French music plays]
-Yes,

the traditional and delicious
cream-filled pastries made of dough

that is not only topped
in delicious chocolate glaze,

but also French-inspired characters
shaped from modeling chocolate

and fondant detail.

We have Miss Snail, the escargot eclair.

[Miss Snail] Bonjour.

-Bruno, the French bulldog.
-[Bruno] Ruff-ruff.

-And finally, Monsieur Eclair.
-[man] Bonjour!

[Nicole] In just a moment,
you are going to run up

and grab one of these eclairs to recreate.

And that moment is, um, now!

Go!

[speaking French]

-They're fighting over it.
-[laughter]

I'm actually stressing out
for them right now, I gotta say.

That's gonna be a big challenge, right?

And it's not going to be easy, I think.

Uh, mostly about the cream inside, right,
the pastry cream, it's about consistency,

also the texture.

So that's what I will expect from you.

Big challenge. [chuckles]

You have one hour on the clock.

Now, go! Bake! Go! Go!

"Bring sugar and salt to a boil."

Oh, I love it, a gentleman!

Here we go. [speaks French]

A French gentleman.

[Hubert laughs]

-Jacques, so...
-Oui, oui.

I have never seen an eclair be made.

How would you approach this?

[Jacques] To make
the perfect French eclair,

first, make the pastry dough.

Pipe the dough into the eclair shape,

and put them into the oven.

As they bake, it's time to make
the vanilla cream filling.

Then, melt chocolate and butter together
to make the glaze.

Fill the eclair with the cream,

dip them in chocolate,

and finally, decorate
with the modeling chocolate figure.

Voilà.

That's complicated.

All right.

I've never used one of these.

Okay, first I need...

one cup of water.

I have four children,
and I'm used to distraction, but...

I still have not learned
to tune it all out.

I can't even get the wrapper...

If it gets tough,

I just got to talk to myself and say,
"You can do this.

You're doing it for the girls.
You can do this."

I can't get the salt thing open!

"Just do your best.
That's all you can do."

There, simple. Okay.

That's good.
The kids told me to do that. Measure.

I think that I'm a good baker,

and I'm excited to show what I can do.

I need four eggs.

I'm about six and a half months
pregnant now.

I've got a teammate. There's two of us.
So, watch out. [laughs]

I've read this, like, three times
and I'm still...

Never made an eclair before,
but I'm gonna do it.

All right.

Let's see.

You know what's going on
at Jamie's station?

I think he put his pot on the scale
thinking that's the induction heater.

-No! No!
-No.

-[Hubert] I think so.
-No! [laughs]

Oh, no!

[Jamie] Is that the weight?

Where's the induction burner?

To give him a little credit,
I think these new scales

are so fancy right now
that you probably can get confused.

[Jacques] You are so nice.

Actually, both of you are so nice.

-Oh, really?
-And there's a stereotype.

-What?
-That Frenchmen are not nice.

Who says that?

-People say it all the time.
-No! They say that?

Okay, that's to a boil.

I am so...

behind.

I don't know what I'm doing, but...

I think I have dough.

-[Nicole] Can I ask a question?
-[Jacques] Yes.

When you put the eclair goop in the bag...

-Yes.
-...and you're gooping it out...

-Yes.
-It's a small hole.

An eclair's fat. So how does it get fat?

That's why we call it a puff.

-Ah.
-Because it puffs, right?

And then, when it's baked
and you open it up,

it's hollow in the center.
That's how you get the cream in.

[Nicole] Oh!

I hope these don't puff up too much.

"Add butter, sugar, and salt to boil."

When you're a chef,
if something isn't up to your taste,

you can just fix it.

And with baking, you can't do that.

So, it's part of my strategy
to actually follow the recipe.

Aye-yai-yai.

Gosh, I don't think I put enough flour
in my batter.

-I don't think I did it correctly.
-Nicole, what's going on with Jamie?

Oh, y'all, I-I-I can't do it. I give up.

Jamie, how you doing?

I can't do it.

-[Nicole] You can't do it?
-I can't.

[Nicole] Yes, you can.

You gotta present something,

and you're a little behind.

[Jamie] Being that I obviously went
to culinary school,

my college must be
very disappointed in me.

Jamie, you're the best.

Do what I have to do.

-Don't give up. That's the most important.
-[Jamie] I'm not.

I got my Rice Krispies.

I'm gonna mold it
into the shape of an eclair,

and I'm not gonna let this little eclair
bring me down.

Thirty minutes, so work it out.

"Bake it at 400 till golden brown,

then turn the heat down."

All right, in the oven with that.

I gotta make the filling.
Two cups of milk.

How does that taste?

That's not bad.

[Beth] The pastry cream
is turning really liquidy.

I don't think I left anything out.

Oh, it's gonna be all melted.

I didn't have time to cool it down, and...

-It's all soupy.
-Little bit of a mess.

[Jamie] I wanted to do a Bavarian cream,
but it is what it is.

All right. That's gonna be my cream.

[Jennifer] It's deflating. Ugh.

Either that one, that one, or that one
could be the winner. I'm not sure.

All right, we're trying to get
some chocolate melted here

so I can at least pour it over the eclair.

Let's go with milk chocolate.

[Jacques] Oh, no,
Jen's using coating chocolates.

It's going to get runny.

[Beth] Melt the butter.

Oh, man, look at that.

Why are you not melting?

Okay, it's just chocolate.

It'll melt, eventually.

Oh, gosh.

Beth, how you doing?

[Beth] Not good.

Oh, my eclair is...

I don't know
how I'm gonna get it in there.

Oh, no, you're digging into it.

They were puffy.

What happened?

She opened the oven too much
and it became flat.

Maybe another one of these is better.

This little one is good. It's puffy.
Yes, okay.

I need to fill an eclair with the custard.

Nine minutes and 22 seconds!

Did you forget to do the ten-minutes call?

That's why you do
nine minutes and 23 seconds?

[Jennifer] That's not working.

-I just need something for it to sit on.
-Jen, how you doing?

[laughs]

I'm okay.

I still need to make the face
and put it on.

[exhales] All right, here we go.

That's too thick.
That's not gonna go through.

All right.

Time to make my snail. Okay.

I've never used this before, ever. It's...

It's, like, hard as a rock!

I can't shape it.

Why is your station so clean?

I think I still have a chance, 'cause...

I may not have the right eclair,
but my Frenchman's gonna be magnifique.

It seems like it's starting
to get a little bit softer.

Two minutes left.

Need blue and turquoise.
Blue and turquoise.

Yeah, that's not happening.

Four little paws. It looks like a pig.
My dog looks like a pig.

Nicole, I don't know
about my feelings right now.

-I'm kind of scared right now.
-Thirty seconds!

-Okay.
-[Beth] It's gonna have to be like that.

[judges] Five, four, three, two, one.

You're done!

-[buzzer blares]
-Oh, man.

Hot mess. Hot mess.

-Beth, the lunch lady.
-[laughs]

-This is what you were trying to make.
-Ruff-ruff.

Let's see what you did.

[drumroll]

[fanfare]

-[Beth] Nailed it! [laughs]
-Oh, boy.

[Nicole] I know that it's a dog,
it's got a little dog mustache.

[laughter]

You didn't have much time

to work enough on the doggy.

[whimpering]

But overall, you know, it looks like

-a dog on top.
-Thank you.

For a first attempt, right,

-it's, uh, convincing.
-Yeah.

He looks like a little dog, right,
laying on an eclair.

[laughter]

Now, let's taste it.

-Using a fork?
-[Nicole] Mm-hmm.

-[Hubert] Now we see the eclair, right?
-[Nicole] Mm-hmm.

[Hubert] All right.

[Jacques] You know what?
The cream is good.

I miss the crunch,
but I think you did pretty good.

-[Beth] Yeah? Thank you.
-Congratulations.

It definitely tasted better than it looks.

-[laughter]
-It's true, right? So, it was a surprise.

Thank you.

I didn't know what to expect. I liked it.

I did think your eclair
could have been harder. Or the crunch...

[Jacques] Yes, yes,
a little crunch around.

But, overall, I think you did
a really nice job. Thank you so much.

-Thank you.
-All right.

-Let's go.
Thank you, Beth.

Okay, Jamie.

This is the eclair
you were trying to make.

[man] Bonjour.

Let's see what you made.

[drumroll]

-[fanfare]
-[Jamie] Nailed it!

[laughs]

I know it's not an eclair, but...

we can talk about your little Frenchman.

-He looks like a dead Frenchman.
-[Jamie] Yeah.

No, drunk Frenchman.

-Oh, a drunk one, you're right!
-[speaks drunken gibberish, hiccups]

But at the end, I must say,
yeah, you... you didn't give up

and you actually created something
that basically looks alike.

So, we're gonna taste it, right?

Let's do it.

-Let's get into it.
-[laughter]

-Taking the pants off?
-[Jamie] It's definitely got the crunch.

-Oh, you killed the French...
-[Nicole] I'm trying to get to the cream.

Okay.

-That's not really an eclair.
-[laughs]

It's not enough cream for me.

I mean, I cannot really find the cream.

I did get to taste your cream.

-Yes, ma'am.
-[Nicole] It's not bad.

-Thank you.
-You delivered.

Nothing to do with an eclair,
unfortunately,

that I was looking forward to, but...

It's an American version of an eclair.

-[Nicole] Oh, there we go.
-Oh, really?

-[Jacques] Good interpretation.
-[laughter]

Jamie...

au revoir.

-[French music plays]
-[laughter]

Jen, what a treat!

Let's remember
what you were trying to make.

[Miss Snail] Bonjour.

And let's see what you made.

[drumroll]

-[Jennifer] Snailed it!
-[fanfare]

[laughs, snorts]

[Nicole] Oh, he fell down.

[Jennifer] He's asleep. He's asleep.

But not only did he fall to the side,
but his antenna's on the other side

like somebody... A mystery is afoot
'cause there was a murder.

-A French chef.
-[laughter]

He was sitting on top at one point?

So, I think I knocked it over

-as I was putting on, so...
-[Jacques] Oh, you killed it.

I tried.

-[Nicole] You did try.
-Yes.

Well, do you want to stand him up
real quick?

Shell.

Girl, that was never gonna stand up
by itself!

-It doesn't look like roadkill anymore.
-Maybe it will.

-[Jacques] We get it for a second.
-[Nicole] Okay.

-Oh, boy.
-Nailed it!

-Shall we taste it?
-Oh, yeah.

Let's get it.

[laughter]

Hubert is excited.
He wants to try the eclair.

No, I-I think it's still alive.

[Jacques] I like the eclair.

The eclair is good. It's... Look.

I can feel the pastry cream.

The pastry cream actually has
a nice consistency.

The eclair is a little bit soft,

but it has the flavor of an eclair.

-Thank you.
-[Nicole] Hubert?

I think, um, Jacques is right.

When you eat it together,

-it's not bad.
-I liked it.

-Thank you.
-[Nicole] You're welcome.

Okay, bakers. Let's all get together
right around there.

We are ready to tell you

who has won.

Jacques, do it.

There is no doubt that
that was a tough challenge,

but we have a clear winner.

And it is...

-Beth!
-Oh!

[exhausted laughter]

Oh.

Thanks.

[Nicole] Tell her why she won.

I'm going to.

So, your eclair was close to an eclair.

Also, you had a decoration on top

that looked like what we asked you.
You did pretty good.

-Thank you so much.
-So, congratulations.

-Thank you so much.
-[Nicole] Yes!

Hubert, tell her what she's won.

You will be the envy of every Frenchman

-with a year's supply of butter.
-All right!

[laughter]

[Beth] Oh!

[laughing] Oh, my God.

[laughter]

I love butter. Oh, my God!

But wait, you also get
the golden baker's cap!

Thank you, Wes.

You look very nice and French.

[laughter]

There you go.

-Thanks, Nicole.
-You're welcome.

Congratulations!
Wear it like a French king.

I will. [laughs]

Now that it's on your head,

let's head on to door number two.

Come on.

It is time to Nail It or Fail It.

This next cake is a world apart

from anything ever attempted
on this show,

and you will be a part
of Nailed It history

if you can make this.

["La Marseillaise" plays]

Who is it?

-Who? Come on, girl.
-[music stops]

-Who do you think?
-Ponce de León?

Ponce de León?

[laughter]

Oh, my God.

Jacques Cousteau?

[laughter]

-Jen!
-That's a good guess.

-You're just digging that hole deeper.
-No, he came later.

-Okay, one more French person.
-[Jennifer] Um...

I don't know who's from France.

I know the Eiffel Tower.

[laughter]

[Nicole] Oh, boy. All right.

Well, maybe a Frenchman could explain.

-It's a Napoleon Bonaparte cake...
-[Jennifer] Oh!

-...with Napoleon cake.

I forgot about him.

[Jacques] The base
of this bust of Napoleon

is built from layers
of Napoleon puff pastry cake,

with chocolate buttercream
and a vanilla pastry cream,

made from scratch,

and strawberry jam.

Wait.

So, it's a Napoleon cake of Napoleon
that's Neapolitan-flavored?

Damn, Jacques!

That's meta.

I think they have every right
to be concerned, but...

Hubert and I are here to help.

If you get in a pinch, you can tap
that panic button on your table,

and we'll come running over
and help you out for three minutes.

We are giving you one hour and 45 minutes.

-Go bake! What is wrong with you?
-Go, go, go!

All right, let's see here.

"Cut yourself a puff pastry
into three long strips.

All right, Jacques, how would you go about

recreating this incredible Napoleon cake?

The first thing that you have to do

-is make the cake, the shoulders.
-[Nicole] Yes.

So what I will do, I will cut
and I will bake the puff pastry.

The next thing,
I will do the vanilla pastry cream.

Like the filling for the eclair,

fold into chilled custard.

And then, create
your chocolate buttercream.

Finally, assemble the Napoleon cake

by layering your puff pastry
with vanilla filling,

chocolate buttercream,

and strawberry jam.

On top of Napoleon's head

is his famous bicorne hat,

which is made from rice cereal

and fondant sculpted around
the mesh wire sculpture.

His officer's uniform
is made from fondant,

and his face is detailed
with modeling chocolate.

-Ooh, Lord.
-[Jacques] Ooh.

Okay, I'm gonna work
on my puff pastries first.

Okay, three strips.

I feel a little boost.

I'm happy that I got the hat.

I think I'm a good baker,

but at work, we don't do
a whole lot of desserts.

So I don't think I'm gonna win,
but I'm gonna try, and I want to win.

[Nicole] Oh.

So, we gave them puff pastry,
and all they have to do is bake it.

-I thought she was making it from scratch.
-No, takes all day.

I was more impressed than I needed to be.

[Jamie] All right.

"Bake at 400 until done."

I don't know what done is,
but that's okay.

"Make the vanilla filling."

Blah, blah, blah. Strainer.

I need a strainer, cornstarch, vanilla.

I've never eaten a Napoleon before.

I've never even heard
of a Napoleon before.

I've heard of Napoleon ice cream.

I don't know if that counts.

Um, two cups of milk.

I think this is going to be
the hardest thing I've ever done.

"Cook until it thickens,

stirring constantly," which I don't know
how I'm supposed to do that.

Let's see. "Mix the other half of sugar,
starch, salt, eggs into a bowl."

I failed the first round.

So, my strategy is
to follow the instructions

and not use a weigh scale
as an induction burner.

And I'm bubbling over here, so...

[laughs]

Uh-oh, Jamie's spilling boiling milk
all over his station.

Maybe he just cleaned his table
with boiling milk, maybe.

[Hubert laughs]

[Jennifer] Ugh, this smells burnt.
Ugh, it is burnt, that's why.

Okay, that is just gonna go over here.
Start over.

I think Jen is on her second attempt
of making the pastry cream.

[Jacques] Because, certainly,
she doesn't stir it.

Two cups of milk.

[milk scalds]

[laughs]

Why do you think everyone's having
such a hard time?

[Jacques] If you stir, it will work.

You have to stir it
and bring it to a boil.

It's thickening up! Yay!

[Jamie] Hmm.

I have to say, that... that's pretty good.

Now I'm gonna make
the, um, chocolate buttercream.

[Jamie inhales] I can do this.

Beth, does your buttercream
fly all over the place like this?

[Beth and Jamie laugh]

Everything's flying
all over the place everywhere. [laughs]

[Jennifer] Okay.
Chocolate buttercream is made.

Put this to the side.

[Beth] Can't forget
about my stuff in the oven.

[Jamie] Okay.

[Beth] It looks puffy.

"Assemble Napoleon." Okay.

It's time to start building up Napoleon.

So, the first thing I do
is I grab my Rice Krispies.

[Jennifer] I'm building my layers.

I think I'm layering correctly.

Not sure, but I did strawberry,

um, then I did vanilla.

Now I'm going to do chocolate.

This is the hardest thing
I've ever had to bake.

I thought the eclairs were,
but this is ridiculous.

[Jamie] I know they like lots of cream,
so, can't make it dry.

Look, look, look. Look at this one.

I know, it's...

[Jacques] So, it's important
to put the cake together

in a very consistent manner.

You have to layer the puff pastry,

then the pastry cream,

then the buttercream,
always the same quantity,

so when you cut it,
everybody gets the same things.

Oh, no.

[Beth] All right, I have no idea
how I'm gonna put this together.

None whatsoever.

-Help me!
-Ah! There's a panic!

[screams]

So, I've got my chocolate buttercream,
my strawberry jam,

and I've got the vanilla,
and I've got all my puff pastry.

Should I assemble it on this right here?

So what I would do, yes,
you have your puff pastry,

and you can put the puff here,

and then you cut the other one in half.

-That's how I would do it.
-Yeah.

-I'm gonna do it how you...
-Then I'd just build it up.

-Okay.
-And then you start on dressing it up.

-So, put it around...
-Put it here, and then,

-lay it, lay it.
-Lay it like this?

-Yeah.
-So I put the Napoleons here,

-and the Rice Krispies here?
-Yes.

-Okay.
-Yeah.

And then you stand it up, then just
press it against. Yeah. That's it.

-Just that.
-Like that?

Yeah. Because after,
you're just building it up.

Okay.

-All right?
-Okay. Thank you so much.

-Anything else?
-Oh, gosh, so much more!

-No, no, no, you're doing well.
-Thank you so much!

[buzzer sounds]

Bravo, chef.

[exhales]

I can't... I don't remember
if I put this on top of this.

Um, I'm not sure if I layer it.

You know what?
I'm just gonna take a chance.

[Nicole] Please don't tell me
Jamie's smashing his pastries

with Rice Krispie treats.

Okay, I think I got my groove now
with what am I doing.

[exhales] I need a drink.
Wes, did you do my grocery shopping?

-[French music plays]
-Ah, perfect.

[Hubert] How cool!

-Thank you.
-[Jacques] Oh, my God!

You make the Frenchie happy here.

[Nicole] Thank you, Wes.

-[laughter]
-[Nicole] Ah!

Ah, this is perfect.

Want me to pour?

Yes, please.

You'll probably get the whole...
That's the whole bottle.

[Nicole] Mmm.

-My God, that's my favorite sound.
-[laughs]

[laughs]

Ah.

I'm gonna save a little bit
for Jacques and myself, right?

-Okay.
-[laughs]

You gotta swirl it around
to open the bouquet.

Oh, you got it right!

Jacques?

-Merci.
-Look at this leg. Oh.

[laughter]

[gulping]

Ooh!

That's a nice, dry wine.

[laughs]

How are you guys doing?

Terrible.

"Terrible."

Well, that's kind of thick. Oh, boy.

It's hard to spread the chocolate
on the puff pastry, it turns out.

[Jamie] Oh, this is a mess.

[Jennifer] This is gonna get messy.
Okay. Okay.

Trying to keep it fluffy,
but I'm losing all the... the puffiness.

You guys have 20 minutes left.

You should be assembled,
and decorating, and...

having the time of your lives.

[grunts] On it.

[Jamie] Okay.

Okay.

I'm trying to put this face on.

I'm making my face, and...

I don't know, it doesn't feel right
to put the fondant on the foam,

and it's, like, not sticking
and it's sliding off.

We give them a styrofoam head,

so they have to put
some modeling chocolates on top of it,

not fondant,

to give the volume of the nose,
the volume of...

Exactly what makes him himself.

[Nicole] Oh, no.

-That one looks terrible.
-[Jennifer gasps]

Did you see that movie
Silence of the Lambs?

[eerie screaming, laughter]

You ever see Texas Chainsaw Massacre?

[laughter]

-[chainsaw running]
-[Beth] That's not good at all. Oh, crap.

[Nicole] There's so many kids
who watch this show.

I think a lot of these
are going to give them nightmares.

[screaming]

Well, then, for these kids,
Napoleon will be a monster forever.

-[Nicole] Yes!
-[laughter]

-[monster groaning]
-[Jamie] That looks terrible.

I hope this stays on.

[Jacques] Using the Rice Krispie treats
under the fondant is a good idea.

-That might work.
-[Beth] There's some eyes.

You guys have five minutes left.

Oh! This doesn't stick.

[Beth] Yep. That is a much better eye.

There's... like,
there's something beautiful

about someone taking the time
to make a monstrosity.

[laughing]

[Jennifer] Tad of gold.

Bakers, you have two minutes.

My God, he is so ugly.

[Beth] There's a hole...

in his jacket.

He got in a fight.

[judges] Five, four, three, two, one.

-You're done!
-[buzzer sounds]

Okay, Beth.

We saw you having a tough time.

Well, let's remind everyone

what the Napoleon cake
is supposed to look like,

-and let's see what you did.
-[drumroll]

-[fanfare]
-Nailed it!

[laughter]

Oh, boy.

Oh. Oh.

This is a feast for the eyes.

I like the glitter,

his scary brown eyes.

I love this so much.

Jacques, what do you think?

Modeling chocolate would be
the material of choice

to do this type of sculpture.

You did cover every part of the cake.

Maybe you didn't cover it the right way,
but you did cover it.

Uh, and otherwise, you know,
you did your best.

In two hours, you know, it's hard.

I'm impressed by your creativity.

Just on using what you find,
some in the pantry,

some of the cookies, the rings,
the little stars.

I think that shows some creativity, right?

I'm not sure if Napoleon
would be standing here

and looking at himself,
how he would react.

But obviously,
I think under the time frame,

I think you did
a pretty amazing job.

-Thank you.
-[Nicole] I think you

and the lunch ladies of America

should be proud.

Goodbye, Beth.

Goodbye, Nicole. [laughs]

[Nicole] Jamie!

-Let's see what you made.
-[drumroll]

-Nailed it!
-[fanfare]

-Wow.
-[laughter]

[French music plays]

-[Hubert] Wow, wow, wow.
-[Nicole] Oh, boy.

Your cake has made me make a noise
I've never made before.

-[laughter]
-I love these eyebrows!

Oh, my goodness. I love his taco hat.
I love that he doesn't have no eyes.

-No nose.
-[laughter]

One particular thing,
I love the little gold dots coming down.

-Oh, thank you.
-That's, kind of, really cool.

-[Nicole] Jacques, what do you think?
-So...

I think that Napoleon looks like that now.

[Nicole laughs]
I think you should be proud of yourself

because you've never made
anything like this before.

-[Jacques] Definitely not.
-Okay, Jamie, thank you so much.

You're welcome.

-We need to go see another cake!
-All right.

-Thank you, Jamie.
-[Nicole] Jen.

-Hi.
-Let's see what you made.

[drumroll]

-Nailed it!
-[fanfare]

It's wild looking.

[laughter]

Oh, boy.

This was after the battle.

You didn't have to clarify anything.

[laughter]

You're the only one who did the fringe,
though.

-You did do the fringe.
-[Jacques] Yes, yes.

-Thank you.
-[Nicole] So that's great!

I must say, I love the rosace,

the detail that you put on there.

You make it really colorful,

-and congratulations.
-[Nicole] Yes, yes, yes.

I feel like I accomplished something.

-Congratulations for not giving up.
-[Jennifer] Thank you.

Okay, bakers,

cut off your best piece
of Mr. Bon-Bon-Poo-Pomp.

-How do you say that?
-Bonaparte!

-[laughing]
-Bonaparte.

-I don't know how to say it.
-Bonaparte.

-Bona-bada-badum.
-[laughs]

[Jennifer] Beth and Jamie are so nice.
They're really awesome.

But I'm here to win,
and the judges were digging my cake.

I could tell, by the look in their eyes.

Me and Napoleon, we're gonna win this.

All right, let's start
with Jen's Napoleon cake.

-It's a lot of things to try here.
-Mm-hmm.

Oh.

The puff pastry is one
of the most difficult things to bake.

Puff pastry needs to start at a higher
temperature, then lower the oven,

and let it bake for a long time.

So, when your fork goes through it,
it just crunches.

If you don't bake it enough,
it's very rubbery.

So, that's what happened here.
It's not really baked enough.

It's true that, unfortunately,
the puff pastry

is a little undercooked and doughy.

But the strawberries
are coming through, right,

so the flavors are picking up, so...

Interesting, uh, cake, right?

I thought your buttercream was good.
Kind of light and a good consistency.

-Thank you.
-[Nicole] Thank you, Jen.

Thank you, Jen.

-Thank you.
-Let's move on to Jamie's cake!

[Jacques] Oh, it's a lot of Rice Krispie.

Where is the cake? It's all Rice Krispie.

-Where is your cake?
-It's there.

So much Rice Krispie.

When you make a cake for a few people,

you want every guest
to have the same experience.

That means when you put
layers of cakes together,

you have to have
the same quantity of puff pastry,

the same quantity of buttercream.

So when you cut it,
everybody gets the same thing.

Here, we didn't.

Okay.

Small problem today...

I don't know if you want to try to...

give that to the judges, so...

[Nicole] Jamie.

You served us an appetizer
of Rice Krispie,

and then an entree

of Rice Krispie.

Jamie,

I don't think you've baked
one thing today,

on a baking show.

-[laughs]
-Who does that?

But I will say this, Jamie.

You did not win.

[laughter]

[Nicole] Thank you, Jamie.

You're welcome. Thank you.

Beth, let's do it. Let's eat it!

I would love to see
a little bit more pastry cream.

The chocolate buttercream tastes good.

Out of the three cakes,

this one is the one

that's a little bit more baked,
that has a little crunchiness.

Not enough, but it has
a little crunchiness.

I think that cake that you put together

was the first cake
that we actually got to see layers.

It's not bad at all.

I didn't really love the texture
of your puff pastry.

It was like parts were flaky,
parts were mushy.

My mouth was like, "What? Who is it?
Who's in there? What's happening?"

Altogether,

it was a wild ride for my mouth.

Okay, judges,

it is finally time to announce

the winner of not only

$10,000, but...

the winner of the Nailed It trophy.

Wes?

[French music plays]

Ah, yes. That is the correct vintage.

-[laughter]
-What a dream, Wes.

Thank you. Jacques?

And the winner is...

-[whispering] It's not you, Jamie.
-[laughs]

[mouthing] I know.

Beth!

-Oh! [laughs]
-[Nicole] Yay!

Yeah!

[Jacques] Yay! Bravo!

-[Nicole] Congratulations, Beth!
-Thank you so much.

[Beth] I did it! I won, I nailed it.

I'm so excited to tell my kids.

I can't wait to tell them.
They're gonna be so happy.

I want to celebrate with them and...

get ready to have a baby.

-Beth, congratulations!
-Thank you so much!

-Thank you so much.
-You did it!

That's all for Nailed It!

-Au revoir. Au revoir.
-Au revoir.

-Au revoir.
-[Hubert laughs]

[Jacques] There we go.