The Great Canadian Baking Show (2017–…): Season 2, Episode 7 - French Patisserie Week - full transcript

Can't believe we're

down to the final four.

You mean...

The final quatre?

Wow, that looks nice.

Merci, monsieur.

Mm-hm, let me guess?

It's French Week.

Tu es correct.

Okay.

Yeah.



You know what?

I don't know if we need

to speak in French today.

We could just eat in French.

I took three weeks

of language class for this.

You do look very chic.

Do I?

Yeah.

Do you have any butter in there?

Last time,

the top five

were tempted with chocolate.

Everything here seems



to be turning into a disaster.

Some wowed with high

concept black forest cakes...

It's so

bold and generous.

And Sachin's

marbled marvel...

The glaze is perfect.

...nabbed him

the Star Baker's crown

for the second time!

Thank you,

thank you, thank you.

Oh, shoot.

That's horrible.

Despite

Timothy's creative risk...

...his

technique let him down.

Your choux paste...

Is empty.

And it was

his turn to leave the tent.

I'm just really

happy with the run I had.

Now, the

four semi-finalists

will face off

for French Week.

Wow.

Uh, whole new level of crazy.

But which three bakers

will rise to the occasion?

It's a beautiful cake.

And whose dreams

for the finals will fall apart?

I mean,

it clearly has collapsed.

I would literally

rather be pulling out

someone's teeth right now.

No.

Just kidding.

After seven

weeks in the tent,

only four bakers remain.

We are in the semifinal.

This is not a continuation

of last week.

This is a whole brand new

kettle of fish.

Each baker has earned

their spot in the semi-final

by delivering something

special week after week.

Pressure's always high

the week after you win

Star Baker.

Sachin's

attention to detail

has earned

the judges' praise...

I'm taking

those home tonight.

...and two

Star Baker crowns.

I'm precise

and consistent,

and I hope the judges see

that I am a true contender

in this competition.

Mengling's made it to

the semi-finals on the strength

of her creativity

and presentation...

This is so cute.

Really exceptional.

Yay!

...despite being

a novice baker in the tent.

I've only been

baking for the last four years.

I mean, I didn't

expect to get this far

but now that I am this far,

I really want to be

in the finals.

Andrei has

approached each challenge

with technical precision

and determination.

Andrei, congratulations,

you are our first Star Baker.

His skill and ambition

have earned him two

baking stars so far.

I suppose

I should feel very good

that I'm in the semifinal

but I'm just mostly nervous.

There's really

no room for disaster.

I'm gonna have to work

harder than any other time

in this competition.

Rounding out

the final four is Megan,

who's been calm and consistent

under pressure.

It was smooth,

very tasty...

Bang on!

And every one of

her bakes tells a story.

It would mean

so much to be in the finale.

This week is so important.

I think this would be a really

hard week to get eliminated

because you are so close

you can smell the finale.

Bonjour, bakers,

and bienvenue to French Week.

Now this is the semifinals

and I don't want to apply

any pressure but it is very

important you do well this week.

How motivational.

Mm-hm.

For today's

Signature Bake,

you will be making

a mille crepe cake.

A French classic,

which translates to

"a thousand crepes,"

or in this case, at least 25.

Now you can layer it with

any sweet filling of your choice

and the decorations must

beautifully showcase

the flavours you've chosen.

You also cannot use

sticks or dowels

to hold your structure up;

it must stand on its own.

It must

also taste tres bon.

You have two hours.

On your marks...

Get set...

Bake.

Can't make

any mistakes today.

It's semifinals.

I think the stakes are just

like, pow, through the roof!

French Week

is about technique,

precision, and skills.

And French Week is perfect

for the semifinal because

we are looking for

the three best bakers

to move into the final.

A crepe cake?

They're really pretty.

A lot people think

that they're pretty simple,

but to get them to stack

without dowels

or anything, it's...

it's a challenge.

The perfect crepe

has got a beautiful

melt-in-the-mouth texture.

It's a little bit

crispy on the edge.

If the crepe is too thin,

it's not gonna hold the filling.

If the crepe is too thick,

well, it's kind of not a crepe;

it's a pancake.

A basic crepe batter

combines milk, eggs,

flour, and butter,

and must be whisked

until smooth and creamy.

Sachin,

can you stir for me?

You're on your own

with that one today.

The bakers are also

adding extra ingredients

to give each of their crepes

a more distinctive flavour.

This is almond meal.

It has a subtle almond flavour

but it also has that

nice nutty texture.

I am doing

a brown butter crepe

with a chestnut cream.

I'm flavouring

the batter with maple

and then I'm going to flavour

the cream with coffee.

I'm doing

two types of crepes.

So I'm doing just

a nice good vanilla bean

and then I'm doing an orange.

So it'll be orange and white,

orange, white, orange, white,

orange, white,

orange, white, orange, white--

forever!

Megan's crepe cake

will channel

the flavours

of an orange

cream ice pop,

with molded

sugar decorations

in keeping with

her theme.

This is a traditional

vanilla bean,

and I amped up

the vanilla a little bit

just to really go with

the creamy side.

Why not?

And this is the orange

and I did add a hint

of orange colour just

so we could really see...

A hint?

Well,

it felt like it was.

Is it really orange?

When it cooks,

it lightens up, though.

Okay.

Okay.

The perfect crepe

starts with adding

just the right amount

of batter to the pan.

I'm using

a measuring spoon

so I always have the same

amount in each one.

Too much gives you

a thick pancakey crepe

that takes too long to cook;

too little gives you

a thin crepe

that will stick

to the pan or burn.

Okay, so,

oh my God, here we go.

We're all gonna watch.

I hope that's okay.

We're here

for the first one.

It's gonna

look really weird, okay.

Oh, God.

Aah!

I wish I had more practice.

Mengling's creation

is inspired by a classic

European dessert

called the Mont Blanc.

She's layering chestnut

and white chocolate cream

between vanilla crepes,

topped with

a swirl

of chestnut

puree.

It's taking

a bit longer to cook

than it did at home so I'm glad

that I'm doing it on two pans.

Oh, why isn't this...

Uh-oh.

Oh, dear.

Okay.

Oh, no!

It's essential for

the pans to be properly heated

to get crepes that are even

in colour and consistency.

Now that is burnt.

As you can see, it's not

always perfectly even,

but, uh...

it's close enough.

Andrei is

layering maple crepes

and coffee-flavoured cream

for a unique take on

"breakfast for dessert."

Sugar maple leaves

and maple keys

will top

his creation.

You're really

churning them out.

Oh, yes.

You have

an assembly line here?

Yes.

And are crepes something

you contend with a lot?

Uh, not a lot.

No, I've made crepes

here and there.

It's not something

I make a lot of.

Once they

master the perfect crepe,

the bakers will

have to do it again...

and again...

and again.

Success depends on

beautifully uniform layers.

So I'm also

cutting my crepes

because my crepes come out

all different sizes.

We're making

our fillings now?

Yes.

Yes, we're now

making the filling.

You want your filling

to almost work like a glue

instead of like a creamy,

slippery filling,

but taste good.

Not like glue.

So what this crepe is

gonna be is gonna be crepe,

raspberry cream, crepe,

blackberry cream.

So, when the judges cut it,

we should hopefully see

pink and purple layers

all throughout the crepe.

Sachin will

alternate his fillings

between almond

flavoured crepes

topped with

fresh berries,

caramelized

almonds,

and a floral

element.

So I have

a hint of rosewater

that I'll put in there.

Essences can be

very powerful and over...

I don't

want it to overtake

some of the other flavours

that are in there.

Okay.

Alright, bakers,

you have one hour left

on your tower of flour.

These are

maple seeds basically

except they're made from sugar,

and then to sort of

tie the maple and coffee

themes together

they have a little coffee bean

where the seed is.

The bakers

still have to prepare

their final decorative elements

before they can begin assembly

of their crepe cakes.

So the chestnuts on top,

the cream is inside?

That's right.

And also chestnut cream inside.

So there's also...

Yes.

I'm confusing you.

So what I'm gonna do now

is I'm gonna actually

punch out some

gum paste roses.

I take this

and I poke it through.

This is just

sugar water and corn syrup

and then you put it into molds.

I'm actually gonna

make it look like bubbles

and a kumquat

inside the bubble.

I've never eaten

a kumquat before.

Eat it.

Pop it in.

Pop it in.

Delicious,

right, Dan?

Super good.

This'll be the first time

you don't steal extras

from my station.

30 minutes, bakers.

This is your 30-minute call.

You put one crepe,

then you put some cream,

you put another crepe and cream;

you just keep building it up.

To accentuate

the mille crepe's many levels,

the bakers must spread

their fillings to the edge

of their crepes

in thin, even layers.

It's pretty sturdy

because I'm using whipped cream

and chestnut cream,

which are way more solid

than just a straight

creme patisserie.

I didn't

count specifically

how many crepes

I was putting on.

I'm just putting them on

until I run out of crepes.

It's gonna be

another tall cake.

Especially since

I'm only doing six-inch.

Five minutes, bakers.

You have five minutes left.

30 seconds, bakers!

Alright, time is up!

Hands off the crepe cakes.

No.

Just kidding.

The mille crepe

cakes will now be judged

by Bruno and Rochelle.

Hello, Megan.

Hi.

So it's very

playful and innovative.

This is

such fine sugar work.

It's so... you.

Thank you.

So it does

cut very nicely.

The crepes

are really well baked.

We can see that.

And look at

all those layers.

They are so even!

And it's very

smart of you to use

two different colours.

The flavour of orange

and orange liquor,

it works very well.

I love it.

Thank you guys,

very, very much.

So it's a beautiful

mille crepe cake.

Thank you.

I like the alternate

two-tone raspberry, blackberry.

It's really,

really a pleasure to look at.

It's really pretty.

Thank you.

Okay, moment of truth.

Oh, it's very

light and delicate.

There is no resistance

to the knife.

And all your crepes

are exactly

the same thickness.

It's bursting

of berry flavours

with a slight hint

of rose petal water,

so it's a perfect balance.

Lovely.

I was scared.

You can see

the chestnut on the top.

It looks like

a Mont Blanc cake to me.

I can see

that you had a little trouble

with your temperature

because we've got

some really dark ones

and some really pale ones.

Oh...

I'm not sure that

you're truly representing

your crepe-making skills

if you have to trim them all

and cut them all.

So I'm gonna

cut into it.

I can feel some of

the layers are a bit crispy.

I can hear--

I can hear the crunch.

It seems to me

that the crepes

have just kind of melted away.

I think your crepes are

too thin to hold this filling.

I put in

a lot of cream.

You got a beautiful

flavour combination

with the chestnut

and the white chocolate cream.

It's not overly sweet.

Merci.

This is a beautiful

example of a mille crepe cake.

It's so simple and elegant.

Lovely golden.

There's nothing

that's too dark, too pale.

It has a very

nice, delicate texture

as I cut through it.

Wow.

The layers are so

beautifully defined.

I can see the cream,

I can see the crepes.

Your flavour

combination is exceptional.

Oh, thank you.

I know it's an English

show but I will say in French,

You have honoured French

Patisserie!

Oh, thank you!

That is such a compliment.

Thank you very much.

I can't believe

that he said that.

I mean, it's just so...

it's incredible.

It's really such a compliment.

I'm just totally

walking on air right now.

French Week is

such an intimidating week.

I'm so glad that I was

able to start it off

on a really good foot.

Loving

French Week so far.

It's just, it's nice

to have some good news

and that sets you up

for success for the next step.

That was a really

difficult challenge for me.

At least they

liked the flavours.

I think I need to get first

in the Technical.

Salut, bakers,

I hope you have been brushing up

on your technique

because today's

Technical Challenge

is particularly tricky.

Bruno and Rochelle,

any words of advice?

Comb through the recipe,

and bon chance.

Alright.

So for French Week, Bruno

decided to get extra fancy.

He would like you to make

12 mini joconde cakes.

We're looking for

a light-as-air almond sponge,

topped with a fruity mousse.

Two hours and 15

minutes, bakers.

On your marks...

Get set...

Bake.

Oh, wow.

Okay.

Oh, boy.

There's a lot

of stuff to do.

This is the, uh,

Technicals of all Technicals.

What's the recipe

looking like?

Easy, straightforward,

or tricky?

No, it's longer than any

book I've ever read in my life.

It's a doozy.

So we're asking

our bakers to make us

12 raspberry mousse joconde.

This is tricky.

There is three

major technical components.

Mm.

The stripy joconde...

Mm-hm.

...the raspberry mousse,

and the raspberry jelly.

They have to be very precise

from the beginning

and make no mistakes.

Okay,

let's see what's inside.

So you can see

perfect raspberry mousse.

Oh,

and a surprise in the bottom.

The jelly's

a sour, very dense

and it goes against

the lightness of the mousse.

It's a perfect way

to show off raspberries.

And this

challenge will tell us

who deserves to be

in the final.

It's gonna

be really tough.

Have you made

anything like this before?

Uh, yeah,

I love mousse cakes.

Oh!

Um, but I usually

make them over three days.

So...

So, not two hours, then?

Uh, never two hours.

Okay.

Oh, my Lord.

The challenge's time

constraints require the jelly

to be made first, or it

won't have time to set.

I wanna make

sure my gelatine

is completely dissolved.

I have never jelly

that did not come in a

le box before.

Um, I gotta

get this in the fridge.

Be very careful.

Ooh.

Um...

Maybe I should have

poured it into the fridge.

Oh, my God.

Oh, my God.

Okay.

Oh, my God!

Okay.

This is, uh,

going to be chocolate stripes,

so I have to

cover these pans

with this decor paste.

Decor paste

is one of two components

that create

the joconde cake's stripe.

Drag through

with a cake comb

to create a wavy pattern.

Disaster.

I can't get a pattern,

so I'm just thinning

it down a little bit.

Moving on to my joconde,

the actual cake.

The joconde's second

component is an almond sponge

that is spread over

the decor paste waves

to give them a solid backing.

Oh, boy, Julia.

Uh-huh.

This is a doozy.

This is the first time

I think I've seen you sweat.

I would

literally rather be

pulling out someone's

teeth right now.

Okay.

Okay, good luck.

Good luck, cakes.

Okay.

One hour left, bakers, to

perfect your mini masterpieces.

Wow.

Uh, whole new level of crazy.

Time is running out,

and there are still

many more steps to go.

There's something

raspberry again.

I thought I already

did this once, but...

I guess I'm doing it again.

Making mousse

is similar to making the jelly,

with cream and eggs added

to create a thick,

fluffy texture.

How are you feeling?

Confident?

Uh, I don't know if

there's gonna be enough time

to do all this.

Well, you can't really

go wrong with raspberry mousse.

You know what I mean?

Yeah, raspberry

mousse's pretty good.

Worst comes to worst,

we just serve it in a dish

and call it a day.

Yeah.

Okay, let's

get these off of here.

"Trim edges of joconde

and cut into strips

"to fit inside cake ring.

"Line inside of

rings with cake."

One more minute.

Boop.

Boop.

These are

taking a bit longer.

I think that's done.

Over here.

Mmm, that's good.

I am waiting

for my mousse to set.

I'm gonna give it

as much time as I can.

Okay, bakers,

you have 30 minutes left.

Your mousses should be chilling

in the freezer by now.

Oh, okay.

Oh, well.

Okay.

Oh, geez.

This is your

five-minute call.

Two minutes, bakers!

Okay.

You have

one minute left.

Oh, no.

What?

Andrei's...

It's just falling apart.

Hers aren't

even out of the thing!

No.

Time is up.

Okay.

That's it.

Time is up.

My gosh.

Please bring your joconde

up to the gingham altar,

and place them

behind your photo.

Total disaster.

So, first baker.

We can see 12.

The chocolate decor

is a fairly decent effort.

They're standing on their own.

The joconde didn't

close over there.

Miscalculation.

You want it to be a bit

longer than you need

so you can press it together.

So...

the mousse is not holding

because it's very soft,

but it's got a very good,

clean, raspberry flavour.

Solid effort.

Okay,

so baker number two

has had some big

time challenges.

We're gonna have

to take a ring off.

So as you can see,

the mousse is not holding

and it's collapsing on its own.

However, there is decent work

on the joconde cake itself.

But this

mousse is a very liquid.

Third baker.

So the pattern is quite nice.

There is a raspberry inside.

This

mousse has some body.

It's got...

it's got aeration,

and it's actually

holding its shape.

That's a good raspberry mousse.

A bit more practice

and that will make

a great raspberry joconde.

And finally...

I mean, it clearly

has collapsed.

We can all see it.

Great flavour.

It's a great,

tasty joconde.

It's unfortunate

for the baker.

Bruno and Rochelle

must now rank the jocondes

from lowest to highest.

In fourth place?

Mengling.

Unfortunately because you

didn't unmold your joconde,

we can't consider

this one complete.

Number three?

Andrei.

Not enough time in the freezer.

As simple as that.

In second place?

Sachin.

It's a challenge to

get all of that set.

A good effort.

Thank you.

And number one?

Megan.

The mousse held together

and you had a great taste.

Thank you.

Good job.

I can't

believe I got first.

I can't believe I got anything

on the plate to be quite honest.

Oh, boy.

It was a tense one

in there today...

but I have two strong

bakes under my belt

heading into the Showstopper.

I made a bunch

of errors in judgement.

I wasn't watching the times

as carefully as I should have.

Yeah, I mean,

I just totally blew it.

I kinda lost

myself doing the patterns.

So, I was like, "Oh, I'm only

a little bit behind Andrei!

"I'm doing great!"

Yesterday's

Technical was brutal.

I'm a little bit

tired this morning.

Didn't sleep

very well last night.

Super important

for me to do well today.

I have to.

I said I was gonna bring it

for the first two challenges;

I have to continue.

I'm pretty nervous.

I'm not gonna compare

myself to others,

I'm just going to

do my personal best

and hope everything

turns out how I envisioned.

Today has to be

a stellar day in the tent.

One more person stands

between me and the finale.

I'm feeling really good

about the day ahead.

Confident.

Good morning, bakers,

and welcome to

the last challenge

before the grand finale.

The judges would like you

to make 36 savoury canapés.

So, listen closely--

that is 12 puff pastry,

12 tartlets,

and 12 finger sandwiches.

So, cue 36

little panic attacks.

Anyway, as we all know,

the canapés should be small

and dainty in size.

You have four hours

on the clock.

On your marks...

Get set...

Bake.

How are we doing?

I'm trying to do

things as quickly as possible.

Uh-uh.

Do we want to talk

about yesterday?

No.

Let's not.

Yeah.

Canapés are the perfect

way for the bakers to show us

their technique

and their skills.

Today is not the day

for experimentation.

Either you have

the skills to deliver,

or you won't be

part of the final.

I don't make

a lot of bread at home,

and there's nothing

wrong with it

other than the fact

that I'd eat it all.

So the bakers need

to nail three pastry techniques.

A bread for the

finger sandwiches,

tart dough

for the lovely tarts,

and a puff pastry.

Well, three techniques

in one challenge is crazy,

but, you know, it's 36 small,

little pretty things.

Breads need time

to proof and puff pastry

needs time to rest

in the fridge.

So the bakers need

to manage their time

to get both doughs

started early.

I am moving on

to my puff pastry now.

I wanna get this made.

Right now

I'm making rye bread.

A quick rye bread.

We don't enough time

to make a rye yeast bread

cause it takes such

a long time to rise,

so I made a quick bread.

Because it's quick.

I'm making my bread,

right off the bat.

This is charcoal powder.

It's activated charcoal,

so my open-faced sandwiches

are... black.

Of course they are.

Megan's black bread

will provide a distinctive base

for her beet

and goat cheese crostinis,

to be accompanied by

bacon-mushroom tartlets,

and prosciutto

and brie

puff pastry

vol-au-vent.

Your energy

is so palpable today.

You're excited.

I'm buzzing.

You're excited

about this challenge,

but I think you're also

pulling on some confidence

from yesterday, right?

Oh, I don't know

how that happened yesterday,

but I'm so happy about it.

I could feel it

today with you.

Yeah, I'm vibrating.

I have two doughs

going at once here.

My bread dough is proofing,

and this is my tart dough.

Tarts are typically

made using short crust pastry,

to create a firm

yet crumbly shell.

This is

a pate brisee dough.

But most of

the bakers have decided

to put their own little twist

on their tartlets.

I'm making cornmeal

short crust tartlets.

There's concentrated

beet powder and, you know,

a nice buttery, flaky

pie crust as well.

One baker is

going their own way.

I am making mini rice

tarts with tofu noodles inside.

And what's

the dough for that?

It's not a dough.

It's just rice.

So just

sticky rice together?

Um,

it's scorched rice,

so the bottom should be

lightly cooked,

so it shouldn't be too sticky.

Yeah, any flavour

in the rice itself?

Just

a little bit of salt.

Mengling's hoping

to win over the judges

with her "outside-the-box"

rice tarts.

She'll serve them with

mini sausage bahn mi

and a puff pastry spin

on Hawaiian pizza.

What are we doing here?

I am making

little puff pastry skewers.

Puff pastry skewers?

I just think

everything tastes better

if it's on a skewer, so...

Okay.

With their doughs

baking and pastry chilling,

the bakers need to get moving on

their three different fillings.

This is my marinade

for my prawn ceviche tarts.

I'm just

marinating the noodles

so that they will

have more flavour

when I put them into

the plain rice tarts.

My whole tray is

kind of varieties of cheese.

That sounds

very nice to me.

I'm making

a butter chicken sauce,

but I have to make

tandoori chicken first,

and that's what this is right

now, ready to go in the oven.

I'm trying to push myself

to new limits here,

just to, you know,

this is business, right?

Sachin's tapping

into flavours from his childhood

to create rich

butter chicken vol-au-vent.

He'll serve them with

gruyere and onion tartlets,

and mini Havarti and

chutney baguette sandwiches.

Where did this

recipe come from?

You know, chutney

and cheese sandwiches

are like a staple in Indian

households that you eat.

So my Grandmother used to

make them for us all the time.

I'm excited about this one.

I get to showcase some flavours

that I grew up eating.

Cooking with

passion today.

Cooking

with passion, yes.

I love it.

Bakers, you have

one and a half hours

until your canapés

can-a-be eaten.

These

are gonna get filled

and then baked

for 30 minutes.

Oh, my goodness.

Okay.

I'm just hoping

that they're cooked inside

and that they're soft.

Oh, yay!

I know

this is French Week,

but I'm trying to give a...

kind of an international

flavour to everything,

so everything's

from somewhere...

somewhere else.

Andrei's

international canapé platter

will feature

prawn ceviche tarts,

ploughman's lunch sandwiches,

and his

centrepiece canapé:

Beef Wellington

vol-au-vent.

Which isn't

exactly French,

so I'll call it

Boeuf Wellington.

Boeuf Wellington.

Le boeuf.

Now, you know

that every time a Frenchman

heard "Wellington,"

we get very nervous?

I've gotta bake my puffs.

Three of the bakers

have chosen the classic

"vol-au-vent" for their

puff pastry canapés...

Vol-au-vent is

puff pastry cut in such a way

that you have a shell

and the dough will puff up

and leave a little hollow

in the middle where you can put

a filling of your choice.

...while Mengling

is well underway

on her unique

puff pastry canapés.

Oh, we're doing

like a grilled cheese

kind of concept?

Oh my God, yeah!

Yeah.

I just realized.

Yeah, you're a genius.

I don't wanna take

credit for it, but...

Getting these

delicate canapés

to produce a perfect puff...

takes just a few

minutes in the oven.

I'm just seeing

how they're rising.

Precision is needed

to avoid under- or over-baking.

Well,

it certainly puffed.

Bakers, there

is exactly 36 minutes left

on your 36 canapés.

You've been waiting to

do that all day, haven't you?

Absolutely, yes.

Yep.

I'm beginning

to assemble these things.

I made like

24 of them,

just so I can pick out

the prettiest.

Why not?

I did it with all my stuff;

I made way too much.

The judges are

looking for 36 elegant canapés.

Each individual item

must be both dainty in size

and finely detailed

in its decoration.

Dainty food

can be a bit finicky.

All of its little placement

of one thing at a time

can get a bit annoying.

It's just...

it's a lot of work.

Hoo, spicy!

Two minutes, bakers.

Two minutes left.

It's too late now

if it doesn't taste right.

Oh, my God.

Time is officially up!

Hands off the canapés.

Looking good, Megs.

Looking good.

Bruno and Rochelle

will now judge

the bakers' canapé creations.

They're looking for bite-sized

sandwiches, tartlets,

and puff pastry bites

that are rich in flavour

and baked to perfection.

Andrei, you're up first.

Andrei, it's

a beautiful platter of canapé.

So much colour

and such incredible detail.

So we're gonna

start with a tart.

It's a shrimp ceviche?

Yes.

That cornmeal pastry

is so beautifully baked.

It's lovely and thin

and the cornmeal just gives it

this beautiful element.

And the shrimp

was very yummy.

Oh, good.

It's not only fun to

look at but it's fun to eat.

So next we'll try

your ploughman sandwich.

So using cheddar

and pickle onion bring

some brightness to it.

Okay.

However, your bread

was a bit tough.

I find them to be

lacking the sophistication

that the others do.

Yeah, okay.

So next we have your

beef wellington vol-au-vent.

It's one bite.

It's delicious.

Fois gras, you speak my language

so nothing wrong with that.

It's bang on.

Sensational flavours.

Thank you very much.

This is a very nice

and appealing presentation.

Thanks.

Your puff

pastry looks well done.

So it's sweet,

it's buttery, it's flaky.

It's delicious.

Thank you.

Next we have

the mini bahn mi with sausage.

Yes.

You got everything

to make a great bahn mi.

Sausage is a great choice;

however, your bread

is a bit dry.

Oh.

Rice tarts.

Tofu noodles and mushrooms.

Again, such a dainty

little size.

The rice is quite hard,

so I got a lot of pieces that's

very difficult to chew on.

The thing about

going outside the box

is that it needs

to be exceptional.

Yeah.

Thank you, Mengling.

Thank you.

Thank you.

Alright, Sachin.

These look like

there's about to be a party.

Woo-hoo!

They're so colourful.

They're so fun.

So, we're gonna start

with your sandwich.

Yes.

I like the detail

on the bread.

That is a delicious

little sandwich.

The bread is lovely and soft.

Great.

This is your bacon

and gruyere and onion tart.

Onion tart.

Correct.

The brisee

is beautifully baked.

Your cherry tomatoes...

Yes.

...are like candy.

Ah!

Sweet,

and then we have...

Butter chicken

vol-au-vent.

You know, we've

got some pale edges here.

So it's

a bit under-baked.

Bon appetit.

You got

exceptional flavours.

Just put more chicken,

because it's so delicious.

Thank you.

Megan, this is

a beautiful presentation.

Very enticing.

Oh, thank you.

So let's try

the first tartlets.

Okay.

I love the flavours,

but it's got a little chewiness.

Oh, okay.

Your dough

is quite thick.

Okay.

Now we're gonna

try your sandwich

with whipped goat cheese,

pickle bit on

the charcoal bread.

Your bread is

crunchy on the outside;

it's soft in the middle.

That's an amazing canapé.

Thank you.

Then we're gonna move

in with the vol-au-vent.

The pastry

is sensational.

I was so nervous

about that pastry.

Have one,

and tell us what you think.

Oh!

Okay.

What do you think

of your puff pastry?

That's good.

See, it is!

Good job.

Thank you.

This is a party

I would like to attend.

Me too.

Definitely a lot

of exciting canapés

on those platters.

Any of these bakers could

easily compete in the finale.

Yeah.

It's just, who?

Andrei's amazing

Beef Wellington vol-au-vent

was out of this world,

and I liked the tart,

but his sandwich

was a bit too simplistic.

Megan's

canapés were fantastic.

Delicious, well-presented.

Her choice of pastry

for the tarts,

probably not the best,

but she made up for it

in the vol-au-vent.

Looking at

Mengling's bahn mi,

I thought the filling

itself was just spectacular.

It's just overall

she has a lot of ideas

that's outside of the box,

but in the crafting

of those ideas,

a lot of difficulties.

And finally,

Sachin.

That vol-au-vent

was a little pale,

though the sandwich

was outstanding.

And he could be

a Star Baker.

Alright, so a lot of

Star Baker potential here.

Yeah.

Yes.

So if you could have

your dream canapé plate,

what would be on it?

Easy,

Megan's vol-au-vent

and Sachin's sandwich.

For me,

it's Andrei's amazing

Beef Wellington vol-au-vent,

Mengling's bahn mi,

and Andrei again.

So nerve-wracking.

Alright, bakers,

I have the nice job this week

of announcing Star Baker.

Now, this person made an

incredibly creative crepe cake,

some mouth-watering mousse,

and canapés that were both

risky and rewarding.

Congratulations...

Megan.

You are today's Star Baker.

Congratulations.

Thank you.

Now I have to do

the dirty work this week.

And the baker who we have

to bid adieu to is...

Mengling.

We'll miss you, Mengling.

You did so amazing.

Well done, everyone.

I am really,

really proud of myself.

I feel like it really helped me

to grow as a person

and I am so lucky to have

had this rare experience.

I gonna miss you so much.

It was great to have

Mengling in the tent

because of her

unique showpieces.

However, French Week,

it's all about technique,

and she did struggle a lot

with those techniques.

Megan won

the Technical by a landslide.

The Star Baker award

for her this week,

I'm hoping will be

the push she needs

to give those boys

a run for their money.

I never thought

I'd make it this far.

No, especially to the finale.

Next to these guys?

Are you kidding?

That's really cool.

I could say that

never in my wildest dreams

would I think that I would

have made the finale,

but I can't say that

because I had just this

kind of an odd premonition

that I would be standing

here and saying

that I have achieved my goal.

I got lots to do.

Lots of practising.

I gotta just be

ready for anything.

I made it to the final!

Woo!

Next time...

It's finale!

...the three

remaining bakers...

Too early to be

sweating this much.

...face three of

the toughest challenges yet...

I have absolutely

no idea what I'm doing.

It's melting.

It's melting.

I have never been

this messy in my entire life.

...to determine

who will take home...

Oops!

...the ultimate prize.

The winner of season two

of The Great Canadian

Baking Show is...