The Great Canadian Baking Show (2017–…): Season 1, Episode 4 - Canada Week - full transcript

What a day!

This really is the true North

strong and free...

Julia?

Present.

Is there anything

more Canadian than relaxing

in a deck chair

in the middle of summer?

Only talking about

how Canadian something is.



You know what?

That is more Canadian.

But fortunately,

it's Canada Week.

Ooh!

Canada Week... eh?

Too far.

Yeah, too far.

Last time,

Dessert Week got messy.

What is happening

to my hand?

The filling

is not visually appetising.



But it was Linda...

I rarely see

a meringue so well done.

...who walked away

with the Star Baker crown.

For others, it wasn't so easy.

The bottom...

Woo!

Yeah.

So I'm just gonna redo it.

I might as well just

accept the soggy bottom.

I think that's

what I have to do.

And human rights

lawyer Corey...

The bottom is raw.

...was the third

baker to leave the tent.

Now, it's Canada Week.

That's, like,

as Canadian as you can get.

The remaining seven

bakers face a savoury signature

that's all about the filling...

I'd like to make

you prettier, pie.

I'm sorry I'm rushing.

A technical

that's all about precision...

I've never used

maple butter before.

I'm gonna basically

do it by taste.

And a showstopper...

These donuts

are a showstopper.

...that's

all about the proof.

This dough looks

a little overproofed.

Oh my God!

That's a freakin' mess.

It's very sticky,

and not very elegant to

pick up and eat.

There's only

seven of us left,

so I think you really

have to just do your best

and really try to stand out.

So far

in the competition,

I think I've done okay.

I've tried to stay

in the middle,

and that's where I want to be.

It's Canada Week.

We're representing.

I'm very proud, but I think

the pressure's on all of us.

My fellow Canadians,

today's signature bake

is the national treasure

known as tourtiere.

This traditional

meat pie originated in Quebec.

It's typically made with

minced pork, beef, or veal,

but you may use

any filling you fancy.

The judges would also like to

see a complementary condiment

that will make your pie pop.

You have two hours

to fulfil your patriotic duty.

On your marks...

Get set...

Bake!

Gonna start

with my crust.

To be quite honest,

I am not the biggest fan

of tourtiere.

Sorry, my Quebeckers.

Is this thing on?

The tourtiere.

It's about great texture,

beautiful crust,

a lot of flavour.

But you need a lot

of fat inside.

If you don't have

a good fat component,

the tourtiere is

a bit too crumbly.

I love lamb.

I'm goin' rogue.

I'm throwin' in some more bison.

A perfect

tourtiere must have

a flaky, buttery pastry

that holds perfectly.

I love butter.

Everything has to have

butter in it for me.

I love butter.

I'm so excited

about whatever these bakers

bring to us today.

I'm just getting

that nice coarse texture.

I'm putting my lard into my dry.

Hot water crust

really works nicely

with a meat pie, I find.

I'm doing a basic

shortening crust.

This is my mom's crust.

Here's to you, Mom.

Julian's tourtiere is

an homage to the Halifax donair.

A classic maritime

late-night snack.

His mom's pastry will encase

ground beef and pork,

and his condiment

will be a riff

on a sweet donair sauce.

Would you call this

a Halifax speciality?

Well, I don't think it's

ever been done in a tourtiere

in the history of the world.

So this is gonna be

the first one ever.

We have a premiere.

This is the premiere.

I don't want to say

the expectations are high,

but you've just set them

pretty high for yourself.

You did!

It's so different to be

cooking savoury stuff like this.

It's actually quite nice.

The judges are

looking for a hearty filling

that holds together.

This bacon has to go

in the bottom of my pan first.

And the bakers are

using a variety of ingredients

to help their filling bind.

Yam is what I use.

I don't put potato in it.

I like the yam because

it's got a little bit of colour.

I wore my yam-coloured

shirt today.

Burning pain,

burning pain.

It's very important

to wear the correct

personal protective equipment

when working in the kitchen

cutting onions.

No tears for me.

I'm making

ground beef tourtiere

with carrots and celery

and shiraz wine.

Linda's showcasing

Alberta ground beef

in her traditional tourtiere,

and serving a

homemade chili sauce

on the side.

Linda, you are

the reigning Star Baker.

Do you feel any pressure

because of that title?

A little bit.

Really?

I have

to keep that title.

Oh, you're hungry.

Wow.

All right.

I'm from Quebec.

That's my inspiration.

If I don't get this,

I'll be very embarrassed.

Sabrina is honouring

her home province

and the birthplace

of the tourtiere

with a filling of ground lamb,

beef, and pork.

Her gravy

and ketchup

are both made

from scratch.

Some people

like ketchup;

some people like brown gravy,

so I give them both.

Aye!

Don't skimp on your salt.

I've learned that one

the hard way.

Hi, Jude.

Is this breakfast?

Yeah.

I always put

a little bit of oatmeal in,

just to help sop up any

extra juice in the pie.

That's a good idea!

You don't want to cut it

and everything flows out.

Jude is packing

her tourtiere with flavours

that highlight her

love of the West Coast,

and features bison,

lamb, turkey, and yam.

On Vancouver Island,

we have

water buffalo and bison farms...

Okay.

...where you can

actually get the meat.

Bison, yam...

Garlic

and pepper and cloves.

Cloves.

Cloves and meat,

for me, are a nice mix.

Now, you've got to go

easy on those cloves.

Yes, I have

my magic grinder.

I will not go crazy.

I feel luck, positive energy.

Good energy, good energy.

Thank you, Jude.

Thank you.

What's going on?

I'm gonna be smoking

some tomatoes to go on top

of my tourtiere,

some smoked tomatoes.

As long as this is safe.

Are we safe around here?

I think we're good.

I think we're good.

I see.

All right, carry on.

We're gonna be tight.

It's getting close, very close.

Terri's

channelling the holidays

with her turkey

and bacon tourtiere,

and her cranberry

apple chutney.

Is this something

your family serves--

Every Christmas Eve,

this is what we will

have for dinner.

So before we go to Mass,

I stick it in the oven.

By the time we come home,

it's done and ready.

Everyone has one present,

and we have our dinner.

Yeah.

Oh, nice.

Is there anything you're

worried about today?

Just time.

You know, I normally

wouldn't rush myself on this.

I'd really take my time.

So we'll see...

Hi, James.

Hello.

Preparing my filling here.

It looks like

it's gonna turn out pink.

It's gonna be like

a pinky red filling and--

Where is the meat, James?

There is,

I'm afraid, no meat, Bruno.

No meat?

I've been a vegetarian

for 28 years.

Vegetarian James

is filling his tourtiere

with ground almond,

carrots, onions, and beets.

And he's pairing it with

a tomato relish.

I'm gonna try

and persuade you

that a vegetarian tourtiere

can still be flavourful.

Do you feel

any disadvantage

in a vegetarian pie?

You have to work a bit

harder on the seasoning

and the herbs and the balance,

because you don't

have the starting point

of, like, a really

strong meat flavour.

I'm intrigued.

Thank you very much.

Thank you.

James is not the

only one taking a risk today.

So I am making

a vegetarian tourtiere.

Vandana's

unique spin on the tourtiere

will have a mix of

fresh chickpeas, cashews,

and sauteed

portobello mushrooms,

infused with Indian spices

in a butter crust.

Her condiment is a

lime cilantro chutney.

Hello, my love.

Hello.

How are you?

Beautiful decorations.

Thank you.

A leaf theme.

Quite impressive.

A leaf theme.

Yes, for Canada Week.

This really

is incredible detail.

I can't wait to try it.

Thank you very much.

That's what I think of

when I think of Canada,

is rocks and Christmas trees.

60 minutes

until pie o'clock.

Deep breath.

Please, Lord, cook.

Okay.

A lid of pastry

is the finishing touch

to seal in the moisture

and make sure that

the tourtieres hold together.

I'm doing

open-faced so that

the liquids can come

through, hopefully.

I'd like to

make you prettier, pie.

I'm sorry I'm rushing.

Okay.

Listen to that rain, eh?

It needs

a good 45 minutes,

and it's barely got 45 minutes.

It's close, it's close.

Bakers, so, I called in

a favour and stopped the rain.

The least you can do

is bake me a tourtiere.

You have 10 minutes left.

Oh dear, those

are a little crisp.

I'm kind of

cutting it short here.

I'm just hoping

the bottom hasn't gotten soggy.

One minute, bakers.

One minute to go.

60 seconds.

59.

I'm happy with that.

Better than I expected.

It's crispy,

it's flaky, it's...

We're calling it done.

Time's up, everybody.

Step away from the meat pies.

So that we can

step towards them.

It's judgement day

for the tourtieres.

The judges are looking

for flaky, buttery crust,

and a tasty filling

that holds together.

We're at

Christmas right now.

It's snowing outside...

It cuts nicely.

I feel the meat

is gonna be holding...

And the meat

is holding.

The pastry

is flaky and buttery.

This is a really great

interpretation of a tourtiere.

Your family are

very lucky to get this.

Thank you.

It smells like

a campfire over here.

Smells amazing.

I can feel

it's cooked perfectly.

It looks a little dry,

but let's see how it tastes.

The donair sauce...

Just kind of

dump it on and eat away.

I love

the overall concept,

but the meat could have

used a bit more fat inside.

You know,

you want this richness.

Yeah, it's a bit lean.

So let's see

how it looks...

Look at this!

It's beautiful.

Wow...

Well done.

Saltiness is perfect.

Oh, thank goodness!

It's very moist,

but I think it's a bit

too much cloves.

Clove is so tricky.

It's such a powerful

spice to use.

Sabrina...

Hi.

Will it hold?

It's crumbly and falling.

I think what's lacking a bit,

it's more fat into the meat.

It's almost like

a ground beef in pastry.

This looks like

the perfect interpretation

of a tourtiere for me.

Oh, this feels so

crunchy and beautiful.

And your condiment is a...?

A sweet chilli sauce.

I like the way

you use your red wine.

The choice of shiraz was great.

It's very deep,

very flavourful.

The consistency

of the meat is--

balances beautifully with all

the vegetables you've put in.

You've done Canada proud today.

Thank you.

Whilst it's

a little on the low side,

I love the detail you've

put in to the presentation.

The flavours

are wonderful.

You know how to

create that magic.

Thank you.

The pastry is so

buttery and melt-in-the-mouth,

and your condiment

goes perfectly

with this combination

of flavours, don't you think?

It brightens

the whole flavour.

Thank you very much.

Well done.

Thank you so much.

You guys go ahead.

Oh, wow, look at that.

Vibrant colours.

Goodness me.

The use of the beets

has actually made it

look meat-like.

I was worried

about the beet route,

but it's worked beautifully.

It has a nice

rich texture,

and if you consider there is no

animal fat, that's a great job.

For once, I can sit down,

eat something vegetarian,

I'm not missing meat at all.

I have goose bumps.

Wow.

Thank you.

That went really well.

I made Bruno

like a vegetarian tourtiere,

so... mission accomplished.

Not my best work,

I would say, but it's okay.

I have two more bakes

that hopefully

I can redeem myself with.

Fingers crossed.

Definitely a huge risk

baking a vegetarian tourtiere.

I think I would have

been less nervous

if I just went

the safer route,

but I'm so relieved that

they liked it.

in the baking tent,

and the bakers are about to face

a patriotic technical challenge.

Bakers, there is one thing

that could make this Canada Week

technical challenge

truly Canadian,

and that would be an apology.

Bruno, Rochelle,

I'm sorry,

we're gonna have to

ask you to leave.

I'm sorry,

but Dan is right.

You are judging this blind,

so on your way.

Sorry about that.

Bye.

Sorry.

Sorry about that.

Sorry.

Bakers, for today's

technical challenge,

you have been asked to bake

16 iconic maple leaf cookies.

That's two maple leaf

shortbread cookies,

sandwiching a layer

of maple cream.

The only thing more Canadian

than that is if Celine Dion

rode in on a moose

drinking a brewski.

Bakers, you have

an hour and 45 minutes.

On your mark...

Get set...

Bake!

I've never

made a maple cookie,

but I eat them quite often.

It's like as Canadian

as you can get.

Maple cookies.

These cookies,

are they not full of traps?

Of course, they are.

The perfect maple leaf cookie

does require a lot of skill.

We're going to be looking

for the bakers to roll their

shortbread dough

just the right thickness.

Too thin, of course,

they'll burn.

Too thick, and they run the risk

of the cookie being chewy.

We want all the cookies

to be the same thickness,

top and bottom.

Crunchy and buttery,

amazing flavour of maple syrup.

And they

just melt away.

So, you crunch into it,

then you get the softness

of the filling.

The thickness

of the icing should equal

at least one of

the cookie layers,

so we'll be looking

for that consistency, too.

I've made

loads of cookies,

and they all kind of pretty

much start with the same thing:

cream, butter

and sugar together,

add some flour, mix it up.

This is what Linda bakes

when she's sleeping, I think.

Well, this one's

just shortbread cookie dough

with maple flavouring

in it,

so...

...that's good.

I'm just

gonna wrap these up

and then pop them in the fridge,

and then I'll start

working with my filling.

"Maple butter,

icing sugar, unsalted butter."

Ah, now, that's clever.

It doesn't say

how much of each.

I love it when they do that.

The bakers have

been given all the ingredients

that they need for the icing...

I've never used

maple butter before.

...but will have

to rely on their instincts

to figure out the quantities.

It says it needs to

be pipeable, but not runny,

so...

I'm gonna

basically do it by taste.

I'll put a little more in,

just 'cause it's so good.

Ooh, mad scientist time.

How can you go wrong

with butter?

I mean, yum.

Half an hour

until your sweet 16.

I got one, two, three--

This is eight.

One, two, three...

Twelve.

Yeah, 16.

That's the right number.

Now, sprinkle

with sugar in the raw.

Okay.

I'm going in the oven.

Argh!

I am so impatient.

It's not a fast bake.

It's sort of a slower...

but you have to watch it,

because they can just

burn like that.

Cooking for a tinge...

the slightest blush

on my shortbread here.

I think it's time to come

out of the oven, little guys.

That was close, eh?

Just get a little air

goin' over them, you know?

Cool 'em down

so that the filling

doesn't melt as you pipe it on.

I don't want

to say I'd be

a human garbage disposal

for you, but...

What do you think?

What do you think?

Crunchy, light.

I approve.

You approve?

Okay, well, if Dan--

Unfortunately,

my opinion means nothing.

Two, four, six, eight,

10, 12, 14, 16...

Sixteen sandwich cookies.

Linda, these look...

...perfect.

Except for one.

Uh oh, which one?

You can have this one.

I put my thumb in it,

so I wouldn't serve it anyways.

Even if it's just

the bottom of a sandwich?

Yeah, no, no,

they have to be perfect.

They have to be perfect cookies.

Absolutely, Linda.

Good.

Carry on.

Thank you.

Five minutes, everybody.

I'm piping on enough

so you can see the cream,

but not so much that,

you know, go sideways.

They're probably

looking for a fairly thin layer,

so I don't want to go too crazy.

I just don't

think it needs too much.

I'm putting

a generous amount,

but not too much

that it's only icing.

All right, bakers,

time is up.

Time to leave

your leaves alone.

Please bring

your sandwich cookies

up to the gingham altar

and put them behind your photo.

The judges

will now blind taste

the maple leaf cookies.

Bruno and Rochelle

will be looking for

consistency in the bake,

and a generous

amount of filling.

For our first plate

of maple sandwich cookies...

Colour, it's...

slightly inconsistent.

A little.

And also,

the filling is a bit thinner.

The filling ideally

should be the same thickness

as one cookie.

So, the cookie

is overpowering the maple cream.

Not enough maple cream filling.

Baker number two.

The vein definition

is a bit more pronounced,

so you can see it now.

The cookie is very tasty.

It's very buttery, very crunchy.

But again,

not quite enough filling.

Baker number three.

Good amount of filling

between the cookies.

Good flavour of maple.

Nailed it for these.

Actually,

it's a great flavour of maple.

Mmm.

Baker number four.

Great

definition on the veins.

Too much sugar?

Yeah.

Because there is so much

sugar on the top,

it's a bit grainy,

and overly sweet, obviously.

Baker number five...

Baker number five.

These ones look pretty good.

I get next to no

maple flavour out of that,

and it makes for a particularly

dry experience,

because we really

need that cream.

Baker number six...

Too much sugar

on the top again.

Too much sugar.

Again, we'd like

to see more filling inside.

Oh, much more filling.

The ratio of butter

to icing sugar was just off.

Off.

It was really

too buttery for me.

Finally, our last baker.

Good amount of sugar.

But very pale.

Very pale.

Cookie is good.

It's very crunchy, very buttery.

Unfortunately, not enough

filling inside the cookie.

Bruno and Rochelle

will now rank all the cookies

from last to first.

Baker number seven,

who is this?

Good maple punch,

but very inconsistent overall.

Number six.

I'm afraid too much sugar made

this a bit rough in the mouth.

In fifth place

is Sabrina.

Vandana is fourth,

and Julian's cookies

are in third.

So, in second place...

James.

The flavour was great,

a bit light on the icing.

And in

first place, Linda.

The filling was perfect,

and you had the best

maple syrup flavour.

Great job, Linda.

I got first

in the technical today.

The people that would

have liked those cookies,

which is probably why

I put that much sugar on it,

would be my kids.

Next time I make

maple cookies, it'll be good.

And every time I eat them,

I'll think,

"This is how I should have

made them on the show."

Argh!

In The Great Canadian

Baking tent.

Dan is away,

and it's time for a debrief.

Well, it's just

the three of us this morning.

Last week's Star Baker, Linda,

having a great week.

You think she has a good chance

of getting Star Baker again?

You can hear her

knocking on the door--

"I want to win it."

James has

had a magnificent week.

He really has.

James took a risk

making a vegetarian tourtiere,

and it paid off.

And what about Vandana?

She did a beautiful

vegetarian tourtiere.

She showed us

bold flavour.

She shares

so much of herself with us.

Who do you think might be

in a little bit of trouble now?

Sabrina put

herself in danger.

I think

she's had an off week.

I haven't really tasted the

love and passion in her food.

And Jude...

Jude went a little

too heavy with the clove

in her tourtiere.

She really

needs to fight.

Good morning, bakers.

Canada Week showstopper day.

Do I even need to say it?

Donuts.

Bruno and Rochelle would like

you to make a dozen donuts,

two different kinds,

so, six of each.

You have three hours.

On your marks...

Get set...

Bake!

Trying to stay calm,

not get into my head.

This dough is everything

right now.

A great donut for me

is a donut that's been

fried properly.

I want to see the sponginess

to it, a beautiful glaze...

Also, I'm a fan of donuts

filled with cream or jam.

The perfect donut

is a simple glazed cruller.

The lighter, the fluffier,

the better.

Simple, Canadian,

tasty...

Donuts.

I've practised

donuts quite a bit,

and they never seem to last long

at home, because, yeah,

my son will want

donuts for breakfast,

and donuts for lunch.

I'm looking for a dough

that isn't too sticky

nor too hard.

It looks kind of

messy right now,

but it's gonna clean right up.

Bruno loves butter.

He's said it lots of times.

My doctor is watching;

I am working on my cholesterol.

It's gooey right now,

of course, but it feels alive.

And that's the thing.

I am making a chocolate

dough donut, a yeast donut,

and a vanilla dough yeast donut.

Terri's maple glazed

donuts will feature her

grandma's maple fudge recipe.

But it's her spin

on a marshmallow puff

that puts her in

the mum hall of fame.

I call it a donut puff.

It's become a playdate favourite

since I came up with it.

Sorry, do you

make donuts for playdates?

Oh, yeah.

Absolutely.

Oh, you win

the prize for best mother!

My grandmother

taught me how to knead,

so I'm just doing

what she taught me,

but for a little girl,

this is a lot.

Sabrina

is also focusing on family fun,

offering up S'mores donuts

complete with

torched marshmallow

and an oh-so-sweet

side of poutine.

I need to bring

some Quebec back in here.

And if my sister sees that,

I don't do well on this,

she will come running after me.

If you can

see through it,

then you know it's

just about ready.

That's, I guess,

an old-school thing.

I don't know.

Now it's coming together.

I'm even rolling it

really gently,

just 'cause I don't want to

lose all the nice air bubbles

I worked to get in here, right?

I'm doing

more of a cake donut.

This is actually my

mama's donut recipe.

Vandana's making sure

summer in the Prairies never

ends, with her cake donuts.

A crisp Saskatoon berry

white chocolate,

and a refreshing sour

cherry lemonade.

So I've

tried this with yeast.

I've tried this

with the cake donut recipe.

The taste-testers

liked the cake donut.

I'm going based on a

three-year-old's opinion, but...

...that's okay.

I'm happy with this dough.

It has to double in size,

and then I'll shape it

into the dough

and let it rise again.

Jude's serving up

a seaside special

with her yeasted donuts.

A starfish glazed with

black currant concentrate,

and a jellyfish filled

with wild blackberry jelly.

My kids really like

the jellyfish jelly donut.

You can just tear off

a leg and eat that,

which is rather

violent sounding,

but it tastes really good!

It sounds like

so much fun.

We are very excited.

Into the proofing drawer.

Grow.

The proofing drawer

raises the temperature

of the dough,

allowing the heat to activate,

causing the dough to rise.

Okay!

Now we wait.

Halfway, bakers!

We are at the halfway point.

Do- not fall behind!

That's, I think,

we can say that's boiled.

Bacon, mmm, bacon.

Linda's simple

yeasted donuts

are full of Canadian flair.

Her maple bacon

turns up the heat

with its campfire topping,

while her double-double

is all about love

for the ice rink

and a nice hot drink.

So that will be

an arena of flavour.

Nailed it.

I try.

My marshmallows

look lovely.

I'm working on

my sour cherry icing.

It looks like it did at home,

so that's a good thing.

I see peaches.

Okanagan peaches.

Can you tell us

how you're using

peach in your donut?

So, peach jam inside,

and then an ice wine glaze.

So, very West Coast.

Yes, very hippie.

James

is the only baker attempting

two different doughs:

a peach jam-filled beignet,

and a French cruller topped

with a raspberry glaze.

You're

feeling pretty good.

You're having a good week.

I'm trying not

to be overconfident.

James,

look forward to it.

Thank you.

My glaze for

my maple donuts.

You're my woman

on a mission today.

I'm trying.

I've never seen

a baker move faster.

It's impressive...

if a little intimidating.

Okay.

Let's make some purple icing.

Then I'm gonna start

cutting out my donut shapes.

The drunker I get them,

the better it might be.

Julian is

blurring the line between

baker and bartender,

filling his

canoe-shaped yeast donut

with Triple Sec

pastry cream

and infusing

his cake donut

with dark rum.

I just burnt

my pastry cream.

I gotta start again.

I'm not really doing

the best for time right now.

That looks great.

I'm gonna take it out,

and it can wait for me here.

That feels nice.

I'm loving my dough.

This dough looks

a little overproofed to me.

Oh, my God.

Overproofing is bad.

The proofed dough

can now be rolled out

and cut into donut shapes.

Jelly donuts

are my favourite.

Ta-da!

The frying

time for these are

going to be absolutely nothing.

Just about drop them in,

and then get them out

as fast as possible.

You do know that this

is a donut challenge, right?

I do know.

'Cause I see French fries

and small cookies.

Small cookies

for my S'mores.

And this is your fluff!

This is my fluff.

Would you like to try it?

Absolutely.

And they're

gonna be toasted.

And you're gonna use

a?

A torch?

That one.

45 minutes, bakers,

until one dozen donuts.

One, two, three,

four, five, six.

A yeast donut

that's properly proofed

floats in the deep fryer

and will have a white line

around the middle.

I'm looking for

a golden-brown colour.

They're big fries.

That's what we're

going for today.

A cake donut

is heavier and sinks in the oil,

resulting in an even colour

all the way around.

It's lookin' mighty brown.

Oh, God, that's way too brown.

I'm glad I've

got icing on them,

just to make their

colour a bit better.

These are just

a little underdone.

Yeah, they need, like,

another 30 seconds.

Oh...!

So, once it feels

nice and heavy and full,

that's when I know.

Oh, my God.

And an epic fail

on my cake donuts.

They just didn't rise.

Those are huge.

Those are huge.

This is my sour cherry.

I'm gonna dip these two times,

just to get a nice spread.

I never have enough time.

Keep calm, keep calm,

keep calm.

You have five minutes,

bakers, five minutes.

Get those donuts

decorated, please.

That's a freaking mess.

Come on, babies.

This is no way

to fill a jelly donut.

It's too runny!

They have to go on,

they have to go on.

They have to go on now.

Please don't fall off.

Two...

Time is up!

Time's up!

Little canoes.

We're done, we're done.

Thank God, we're done.

Bruno and Rochelle

now have the thankless job

of tasting all the donuts,

after which,

they'll decide who

goes home this week.

It is so fun,

it's playful, it's innovative.

We can see the gravy,

the cheese curds, the chips.

This is genius.

Thank you.

The fries is perfect.

I love the caramel gravy.

The dough is perfectly cooked;

it's like a fries--

crispy on the outside,

soft in the middle.

The S'mores donut,

your yeasted dough...

We've got that lovely

white line around them.

I can tell it's a S'more--

the chocolate,

the marshmallow,

the Graham cracker.

And it's filled beautifully.

Thank you.

The dough is perfect.

There's no taste of fry oil.

The fudgy centre,

the marshmallow cream, it's...

that is an absolute indulgence.

Thank you.

I think

I stopped breathing.

Linda, bring up

your donuts, please.

So, I can see that

your hockey sticks melted.

The idea was really creative.

That's a shame.

So, using yeast dough for both?

I did, yes.

So, you

played it very safe.

We can see that

lovely white ring around there.

The coffee

flavour is bang on.

Goes beautifully with

the whipped cream.

The maple bacon donuts,

they look sensational.

If you just bake bacon,

it's very salty,

but when you cook it

with maple syrup,

it takes away the saltiness,

which goes very well

with the maple flavour.

So what you have as a result

is perfectly balanced flavours.

Thank you.

Your Nova Scotia

rum runner.

What happened?

I don't know if

I missed a leavening agent

or rolled it too thin.

I'm not really sure

what happened.

Failed to

rise to the occasion.

But the canoe

looks lovely.

The rise on this

yeasted dough looks pretty good.

The texture

of your custard is beautiful.

That's delicious.

For the dough, obviously,

I can see it's very dense

and not risen.

Right.

Did you put any

flavouring in the dough?

There's some nutmeg.

I just wish your dough

could be a bit more doughy.

Nice effort, Julian.

Good on you for not giving up.

James, bring up

your donuts, please.

The glaze is gorgeous.

And it's

perfectly set.

You're the only one that's

attempted a cruller today,

and I applaud you for that.

And you're the

only one who did a beignet.

To do two types of doughs,

it's quite impressive.

A little more work

on your piping skills.

That's sensational.

It's sensational.

Thank you.

Raspberry glaze

on a really delicious cruller.

They're beautifully fried,

because I get

a little bit of crunch.

Visually, it doesn't look

like there's a lot on,

but it packs a punch.

Thank you.

Really well done.

My turn to try

the Okanagan peach.

You know, you could have put

a few slices of cooked peach

on the top,

just to tell us what it is.

Yes.

There is some peach--

Yeah, I would have liked

a little more than that inside.

Me too.

The peach is so good.

These donuts are a showstopper.

I love

the presentation.

The glaze going all

the way down, for me,

is a little bit

too much for a donut.

Your dough

is full of surprises.

There is Saskatoon

berries inside?

Yeah, Saskatoon berry

puree in that one,

and lemon zest in them.

They're both cake-based.

So, a bit more dense

than the yeast dough?

Yep.

The glaze is nice,

it's smooth.

But I want more

sour cherries into it.

You've managed

to elevate the Saskatoon berry

to a beautiful subtle flavour.

Very, very pretty.

Thank you.

It's a little bit

on the messy side,

but it's got a beautiful gloss.

It's very light.

You have a lot of filling.

Your dough is well fried.

It has a nice colour.

It's as rich as it can be

but there is so much sugar,

it's overly sweet.

Oh, my goodness.

Well done.

That looks superb.

That is bang

on the money for the flavour.

The tang of the raspberry

is so dominant,

which is perfect because

marshmallow is just sugar.

Well done.

Thank you.

Thanks, guys.

Jude.

These tentacles,

I've never seen that before.

It's so creative.

Your dough, they look like

they've taken on too much oil.

If a yeasty dough goes into

a deep fryer slightly

overproofed, it will collapse.

In that collapsed state,

it will, shwoop,

like a sponge,

take on lots of oil.

So I suspect that's what

might have happened here.

When I proofed it,

it had not doubled.

It had tripled

and a half in size.

Oh my goodness,

way too much, okay.

On the plus side,

the glaze has set.

Oh, wow, look at that.

Oh, good.

Yay!

Great ratio

of jelly to dough.

That jelly is divine.

The donut itself doesn't

do that jelly justice,

because it is a bit oily.

Ah, blah-blah, ah!

You know, I am from

the West Coast as well,

and one of my favourite things

to do when there is a low tide

is to go check on the starfish.

Ah, yes.

Your glaze

is a bit grainy.

It's flavoured with something.

Yes.

Blackcurrant concentrate.

I can tell

the preserve...

Okay, thanks.

...it's beautiful.

Not perfect,

yet a good effort.

Thank you.

We have a lot to cover.

Let's talk Star Baker potential.

Linda and James might

be neck and neck.

Linda's put up

something that look glamourous.

A shame about her hockey sticks

were all wilting in the heat,

sand James has put up something

that doesn't look so fabulous,

but tastes amazing.

So I'm not sure how

we're gonna go with that.

Often, people believe

donuts are so easy to make.

You know, they get

them every morning.

They think it's magic--

So easy to eat.

And it is not.

There are a couple

of bakers that experienced

a few challenges.

You know, for Jude,

she wants to create

this visual excitement,

but right there

it's not happening.

The skills are not

coming through.

And Julian...

Well, it is a shame

about the rum runner.

He should be worried.

Do you guys

have an idea of...

who might be going home today?

I think we do.

Well, while

you guys deliberate,

I'm just gonna sit here

and snack on this bacon.

It's now time

for the bakers to face

one sweet and one bitter

announcement.

I'm wearing two hats

today, so first the fun part,

naming the baking

MVP of Canada Week,

also known as Star Baker.

Now, this baker has

shown great creativity,

great flavour, and a great

sense of humour...

...James,

you are Star Baker.

Good job, James!

Yay!

Now the not-fun part,

especially because the

longer we spend together,

the harder it is for us

to say goodbye.

The person who will be

leaving us today is...

...Jude.

It was my turn.

It was my turn, guys.

It's okay.

It's okay.

I'm sad.

The thing I'm gonna

miss the most, of course,

about this are the people.

Oh, guys...

And just the general

positive vibe that's around.

I'll miss that.

Oh, yeah,

and the baking too.

It's so sad

to see Jude go.

She brings such an energy

and vitality to the kitchen.

She's just

a wonderful woman,

and I wish her

the very best of luck

to continue doing

what she's doing,

because she does it well.

And way to go, James!

I'm so proud of you!

James deserved to be

the Star Baker of this week.

The vegetarian tourtiere

won me over.

He won me over again,

again, and again.

I am Star Baker.

I think I did

a pretty good job today.

Puts quite a lot of pressure

on me to keep it up.

I really wasn't sure

what was gonna happen this time.

I'm pleased I'm still here.

The middle's getting

pretty narrow.

Now it's time to bring it.

Bring it into that middle.

Next time...

it's Best of Britain Week.

I'm trying to avoid

Brexit this week.

The bakers

will have to prove

they're not to be

trifled with...

It seems nice to me.

So, how many

layers are we doing?

I'm aiming

for nine layers.

...and that they can

keep from snapping

during the technical...

Too hot.

There's gonna be

a lot of swearing.

I'm sorry.

...in the hopes of

wowing the judges...

I'm gonna

try hard with that.

...with

an elegant high tea

that's fit for

a king and a queen.

These are sensational.