The Great Canadian Baking Show (2017–…): Season 2, Episode 8 - Finale - full transcript
Okay, are you
gonna help me?
I'm just finishing up.
'Kay, well,
it's the finale,
so everything
needs to be perfect.
How is it that
you're more stressed
than the bakers right now?
Are you eating
on the cake plate?
What do you mean?
That is the cake plate
for the winner.
What are you thinking?
Oh, my God.
I wasn't finished.
Over
the past seven weeks,
ten of Canada's best
amateur bakers...
I hope I know
what I'm doing.
...have used
every ounce of their skill,
creativity,
focus, and strength...
I have
weak, noodly arms.
...in a quest
for baking perfection.
You should be very proud.
Thank you.
It's a beautiful cake.
You pushed
yourself and it showed.
This is
a great Showstopper.
Thank you
very, very much.
They have
overcome mistakes...
Like,
look at this.
What can you do?
Aghh!
...picked
each other up...
You're doing it, yes!
Can I help?
Want me to put
a hand in there too?
...and faced
disappointment.
So your choux paste...
Is empty?
Now, after
a gruelling semi-final...
Woo!
I'm... have
lots of stuff to do.
Wow, uh...
whole new level of crazy.
...three
bakers are left.
But only one can be
crowned the winner
of the Great Canadian
Baking Show.
Hello-o!
Three brilliant bakers
face three final challenges,
each holding two
Star Baker wins.
Andrei emerged as a contender
in the first week.
Andrei, congratulations.
The software engineer
planned intricate bakes...
It's a piano.
...taking big risks
for big rewards.
If can pull this off
it'll be really great.
Most often he soared.
You made a great honour
to the French Patisserie.
Thank you very much.
On rare
occasions he crashed.
They're
all falling apart.
I think I burnt this tart.
But he enters
these finals determined
to push himself to the limit.
This experience has
shown me that if you actually
do work toward a goal,
you can get there.
Great combination.
Thank you, Andrei.
If I won, it would
be icing on the cake.
But I've had so many
fantastic experiences
along the way.
Halifax dentist
Sachin has approached
this competition
with calm precision.
Take this
and I poke it through.
A reassuring
presence in the tent...
You did awesome.
...elegant perfection
became his hallmark.
It's mind-blowing.
It's picture perfect.
Beautiful.
At times
he played it too safe.
Visually,
it's underwhelming.
Now he's
approaching the finale,
determined to leave
it all in the tent.
This journey has been
one of the hardest things
that I think I've done.
I would love to win.
Yeah, I'd like that plate.
I think it would look
really good in my home.
From the start,
Megan's wild creativity
lit up the tent...
I am making fire.
Sometimes her
inexperience let her down.
Should I have
blind baked it?
But her
intuition never did.
Leading her to a series
of technical triumphs.
Megan.
Megan.
Megan.
Megan.
Gradually her skill
trumped her self-doubt...
The pastry
is sensational.
Have one.
That's good.
...proving to
everyone, including herself...
That is the perfect
cookies and cream cake.
Thank you.
...that she
belongs in the final three.
Winning would
mean the world to me,
but just making it
to the finale...
Na, na, na, na, na, na!
...is a dream come true.
Megan, Sachin, Andrei,
for your final
Signature challenge,
Bruno and Rochelle
would like you to bake
24 mini Swiss rolls.
The judges will be
looking for two different
and innovative
flavours and of course
that perfect Swiss swirl.
You have two
and a half hours.
On your marks...
Get set...
Bake.
It's finale!
We made it.
Can you believe
that it's our last Signature?
Um...
Part of you is saying yes.
Yes!
"I can."
It's been
seven challenging,
exciting, and difficult weeks,
but today,
everything is reset to zero.
It is time to be very
careful with what I'm doing.
For the Signature
challenge we are looking for
elegant, exquisitely
decorated rolls.
When we cut these
Swiss rolls open,
we wanna see the
beautiful swirl.
Pressure's on.
Fun pressure.
There's a lot to do today
in a short amount of time again,
like always, so...
24!
24's a lot!
The bakers'
Swiss rolls must showcase
two distinct styles
and flavours.
So that just means we
have to make two completely
separate recipes
at the same time.
That's nasty.
The first
of Andrei's recipes
will be an Opera Cake roll
with a joconde sponge
and coffee buttercream.
His second is a mango
mascarpone roll
featuring a chiffon sponge,
with a twist.
I'm making
a dark chocolate batter
so that I can put a stripe
on my pan before I bake.
Andrei's not the only
one favouring stripes today.
Tell us
what you're making.
This is my
Neapolitan Swiss roll.
I have difficulties
making decisions,
and so that just had the best
all the worlds in it, right?
Right, so...
It does!
That's exactly right.
Yes, it's perfect.
Sachin's Neapolitan
roll will feature chocolate
and vanilla cake,
a strawberry cream
and be topped with
crushed sugar cones.
He'll also be
rolling out
a lemon and ginger
creation
covered with
white chocolate.
You know, one of
the things we're looking for
is that beautiful,
tight swirl.
Yes.
I know.
Are you confident
we're gonna see that?
I'm gonna try my best.
I want it thin
to achieve that nice roll.
Andrei,
how are you doing?
I'm just, uh, rushing
right now to get my cakes
in the oven so that I'll
be able to fill them.
Just a smoothing it out
onto this sheet pan
so that I have
a nice thin cake.
Alright.
Okay.
It's going in the oven.
Ooh.
Megan...
Hi!
Happy last Signature.
I know!
It's sad.
Yeah, but there will come
a point where you're, like,
sleeping in one day,
thinking, like,
"I don't have to
bake anything today."
You do remember
I have three children.
Sleeping in is...
Forgot about that.
...something
I'm not used to any day.
Megan's whipping up
a carrot cake roll
with mascarpone
and currant filling
along with a decadent
chocolate-dipped
strawberry Swiss roll.
It's a combination
of my entire family's
favourite flavours of cake.
I'm representing.
One hour on
the clock, bakers.
This is my filling.
It is very important for this
strawberry flavour to come
through in the Neapolitan.
I mean, what's a Neapolitan
without a nice
strawberry punch, right?
It's the filling
that gives the flavour,
and this is freeze-dried
mango powder
that I'm reconstituting
with some white rum.
This is called
strawberry emulsion.
You gotta find your
perfect amount to use,
'cause if you do use too much
it can be way overpowering,
but if you don't use enough
you won't get it.
Ouch.
Pfft.
20 minutes
left on the bake.
If you put too much
filling on the inside,
you won't get a nice spiral.
The cream is
the best part of it.
The bakers will now
try to get a spiral tight enough
to impress the judges.
You want
to see the swirl.
Otherwise, you
just get a tube.
Really wanna see
a circular spiral.
I don't want to
crack or crush the cake.
Mmm.
Bakers, you
have 10 minutes left.
This glaze is
way, way, way too runny,
and so I'm trying to add
a bit more chocolate to it.
I'm having
a hard time multitasking.
Hmm, that's better.
I am in a zone.
Five minutes, bakers.
The air conditioning's
blowing my gold away.
Oh, that fan!
Oh, no wonder.
Gotta pull out the stops.
15 seconds.
Holy poop-knuckle.
And time is up, bakers.
Step away from the rolls.
How did it go?
I got them all done!
I got them
barely on there.
The judges
will be looking for 24
immaculately decorated
mini Swiss rolls
with delicious flavours
and perfect spirals.
They're fun,
and you've brought
the wow factor.
We're starting with
your carrot Swiss roll?
Yes.
You got
a very nice swirl.
The sponge
is beautiful.
I love how thin you got it.
Yeah.
Got a good
carrot flavour,
and it's very creamy.
So this
is your strawberry
and chocolate Swiss roll?
The only tip I would give you
is that they just appear,
next to the other ones,
as a little top-heavy.
Just cut the strawberries
in half.
Okay, cool.
My overall
experience is very sweet.
It is.
Very sweet.
Yes, okay.
The thing
about minimalism...
there's nowhere to hide.
Yeah.
And I can see a lot
fingerprints in chocolate.
It was... Yeah.
Yeah.
The time
just ran away on me,
and then I had to rush
to get these on.
So it cuts very nicely.
It's very soft.
Great job on the swirl.
Great.
Beautiful.
However, we want
to see a round shape.
This one is a bit flat.
Your cake is very light.
I love the little
bits of ginger that I get.
Now let's try
the Neapolitan one.
Yes.
So this one is way
better in terms of shape.
Nice swirl.
The strawberry
is so beautiful,
but I feel like the chocolate
has overpowered it.
These are beautifully
elegant and dainty Swiss rolls.
Let's dig into it.
I have a very hard time
to discern a swirl in your roll.
However, you have
a beautiful rounded shape.
The cream
is quite thick.
That's where we've
lost the swirl.
Okay.
It does get
a beautiful clean taste.
Okay.
It's coffee.
It's not overpowering.
It's well balanced.
Okay.
So next we
have your mango roll.
I like the fact that you've done
an extra chocolate swirl,
but again, we don't see
a nice defined roll.
The mousse
is extremely light.
It's very delicate.
Your sponge is cooked perfectly.
Oh, good.
Overall, great job.
You just needed more
swirl in both rolls.
Okay.
Not enough
defined swirl,
but they thought my rolls
looked very elegant,
and they were very light,
and they liked the flavours.
A lot of relief.
Yes, yes, yes.
It was between
trying to be fussy
with getting them on the plate
or getting fingerprints on them.
It is what it is.
I'm hoping the Technical
is something I've
never heard of before
because those seem to be
the ones that I do okay on.
It's The Great
Canadian Baking Show Finale
and the bakers are about
to face a Technical Challenge
that will test
every skill they have.
Bakers, welcome to your
very final Technical Challenge.
Judges, any final
words of wisdom?
This Technical
Challenge is going to show us
how well-rounded
you've become.
Alright, bakers.
You'll be testing
your technical
and time management skills
with... a princess cake.
This is a Swedish
regal classic,
layered with light
and airy sponge,
whipped and pastry cream,
and topped in
a green marzipan.
Sounds delicious.
Doesn't it?
And hard.
You have two hours and
15 minutes for this challenge.
Are you ready?
On your marks...
Get set...
Bake.
When I announced
this challenge,
your eyes gave me a look like,
"What in the heck
are you doing to me?"
Yes, you didn't feel
that every week so far?
Rochelle,
it's a beautiful princess cake.
It's just so
appealing to the eyes.
We are testing
a lot of the skills
that we've watched
our bakers develop.
We've got piping skills.
We've got chocolate tempering,
and of course
the beautiful blush pink rose.
And the dome shape.
So important.
But you
can only achieve it
if you get it right
on the inside.
Oh, my gosh,
so soft and light.
Voila.
Now you can see
that the dome shape
is really created by
the whipped cream.
So, what I like
about this cake
is the contrast between
the raspberry jam
and the vanilla pastry cream.
Oh, and
they're perfect together.
This is a perfect
cake for a finale.
I know, right?
There's nothing
mysterious about
anything in this recipe.
It's just putting
it all together,
which is going
to be the trick.
We have cake.
We have pastry cream.
We have jam.
I'll worry about putting
them together at the end.
So many ingredients.
Again.
I do not envy you,
I have to say.
Thank you for that.
With so many elements
and over two dozen ingredients,
bakers will need
to move fast,
and there's little
room for error.
Um... cake.
This is cake step.
First thing I gotta do
is whip the eggs and the sugar
until they're light and fluffy.
It's a sponge cake...
I think.
Yeah.
This is
a genoise sponge.
It has a little extra
belt and suspenders;
it's got baking powder in it,
which helps it rise a bit,
which is actually
a good thing to add.
Let me start
with 20 minutes.
15.
Okay, jam time.
Raspberry jam,
my favourite.
That smells delicious.
While the jam bubbles
and the sponge bakes,
there's time to tackle
the marzipan
that will coat
the finished cake.
I've never
made marzipan.
All I know is my
Auntie Tracy growing up
was obsessed with it.
So I have absolutely
no idea what I'm doing.
Auntie Tracy, what's
marzipan supposed to look like?
It's a paste
that is ground almonds,
and icing sugar,
and some eggs.
What are you doing?
Oh, winging this so hard.
I am tinting
this marzipan to green.
I think it should be,
not too green, but you know,
green enough.
It's not supposed
to be a garish green.
It's really a...
a princess green.
Elegant,
rather than "in yo face."
One hour on
the clock, bakers.
One hour remains.
What can I help you with?
Uh...
moral support would be great.
Let's do this.
I think it's
gonna be great.
That looks great.
Well, no,
it doesn't, actually.
Okay.
A bit more to go
in the middle.
We got a little ways to go.
It was jiggly.
Jiggly, jiggly in the middle.
It's a bit jiggly.
Yeah.
Done.
Cut three
somewhat even layers.
The bakers
have to move quickly
because they'll need
their cakes assembled
and in the freezer long enough
for the delicate layers to set
before they decorate.
Pipe rim of pastry cream
around edge and fill part way
with thin layer of jam
like kiddie pool.
Oopsy, it's a mess.
Okay.
Fantastic.
No idea what goes
into this cake,
to be perfectly
honest with you.
You have no idea?
Top a third
and spread sides of top cake
with dessert whipped cream
to create a dome.
Ah, the round
comment makes sense.
This is a waiting
game now, so I'll wait.
Ten minutes left,
bakers.
To finish off
their royal masterpieces,
the bakers will need to
decorate with a fondant rose
and chocolate filigree.
What is filigree?
I don't know.
Do you know
what filigree is?
Yes.
It's like lace?
Like doily?
Five, four, three,
two, one.
Time is up.
Time is up.
Put your princesses down.
It is what it is.
It is what it is.
For the final time,
please bring up your cakes
to the gingham altar and place
them behind your photo.
Bruno and Rochelle
will now judge
the princess cakes.
Baker number one.
The marzipan on this
is exceptionally smooth
and even.
There's no cracks.
There's no folds and it's
a very nice green.
The shape, we were
looking more for a straight side
and a beautifully rounded top.
Mm-hm.
So you can see the three
distinctive layers of the cake.
Great pastry cream.
Sponge is light.
And the raspberry jam
has a nice tang to it.
Baker number two.
This is a very, very
lovely presentation here.
Great shape.
A nice dome.
Straight side.
Maybe
a little too green.
Really clean,
well defined layers.
The pastry cream
has a nice smooth texture.
The jam is very nice.
And finally, our last baker.
The chocolate work
here I think is very elegant.
The marzipan looks like it
was a little on the dry side.
And some challenges
on some of the side.
Oh, hello.
So the cake cut
very nicely.
There's no
cream on the sides.
Jam has good flavour.
Cake has a good texture.
The judges will
now rank the princess cakes
from bottom to top.
Baker number three.
The marzipan is just
a little dry and pale.
Great job, though.
- Thanks.
In second place?
Andrei, the green
is a good colour,
however the shape
is not the right shape.
And baker number one.
Megan.
Well done.
Thank you.
It's
closest to the shape
that we were looking for,
and really stunning rose.
At the end of the day,
is there too much green?
A little, but that's the one
I'd buy in the shop.
Thank you.
Well done
to all of you.
Thank you.
Oh, my gosh.
To get first in the Technical
during finale week
was a dream come true.
It means so much.
Tomorrow, I have
to do what I always say
before a Showstopper and that
is that I have to execute.
I am gonna
rest up, come back,
and destroy that
Showstopper tomorrow.
Alright, so coming into this
last challenge,
it's a pretty close race.
You know,
on the Signature,
it was fairly even.
We now have Megan,
who's just won the Technical;
does that put her
in a slight lead?
By a hair.
The difference is so minute.
We've got three
incredible bakers.
I think today
is the hottest day
we've had all season.
They're
gonna need to adapt.
It's gonna make for a very
exciting challenge.
Well, bakers,
this is it, your very last
Showstopper challenge.
To cap off this
extraordinary journey,
you will be making a magnificent
choux pastry tower.
Now, Bruno and Rochelle
would like to see
a pastry sculpture at
least three storeys tall,
which, if I'm interpreting,
means large
and very, very impressive.
The choux
filling or glaze,
must be at least three
different flavours
and two shapes of choux.
Hard enough?
You have 30 minutes
on the clock.
Kidding, you have
four and a half hours
to showcase all that
you have learned
over the past eight weeks.
On your marks...
Get set...
Bake.
A lot of choux
pastry to make today.
Choux is a light
pastry dough that puffs up
to create a hollow centre
and is then filled with cream.
Pretty
exciting actually.
That would sum it up.
And these eclairs,
profiteroles and other puffs
will be melded together
into towering masterpieces.
Let's boogie!
Today, has to be
the piece de resistance
of the entire show.
They need to take
our breath away.
This is
definitely a skill-tester.
We are expecting
a beautiful, elegant
presentation and of course
amazing flavour combination
but first, the choux
has to hold.
If they are not baked properly,
they're gonna start to collapse
and you know what?
Whoever does well,
takes the big prize.
I'm making an
extravaganza of choux pastry.
It's as extravagant
as I can possibly get.
It's gonna be...
a very grand cake-looking
choux pastry tower.
I'm making
a choux pastry tower
into the shape of an owl
sitting on a tree stump.
Somehow.
Megan's owl will be
fashioned from choux feathers
filled with vanilla cream,
and will sit upon
a chocolate espresso
eclair stump
and coconut lime
profiterole grass.
This sounds
terrifyingly ambitious.
I think it is.
How proud do you think
your boys are of you right now?
I...
it...
They've been so
supportive from day one.
Every time I've talked
to them in this adventure,
they were like,
"Mummy, you've made it?"
I've made it.
What've you got?
She's working,
like, non-stop,
and then it's all
she'd think about.
You know, I'd be talking
and her mind would wander off
and I'm like, "You're thinking
about cakes, aren't ya?"
And she's like, "Yeah."
It's like, whatever,
do what you need to do.
Here, Max.
Hi.
Tracking Megan's
success in the tent
has been emotional
for her family.
I can't even
tell you how we feel.
We're
very proud of her.
Yeah, she's worked
very hard for this.
I think
she's gonna win.
I got faith in her.
She's got talent.
Throw it.
ZACK, MAX & AXEL:
Good luck, Mommy!
Good luck, Mommy!
Trick to a good choux,
you take it off the heat
to first start
mixing your flour in,
and then it forms a ball.
Too early to
be sweating this much.
I actually don't know
the scientific purpose of this,
but something about
activating starch
or something like that.
Andrei's final
Showstopper will feature
a trio of French choux classics:
a Paris Brest topped
with choux swans;
a Gateau St. Honore filled
with chiboust cream;
and a croquembouche crowned
with elaborate sugar work.
Which one is
the first one as a base?
The Paris Brest.
Paris Brest.
And then the St. Honore
and then the croquembouche.
Oh, brilliant.
Very inquisitive
mind since he was
really very little.
He focuses on something
and he does it.
He's just amazing.
He never ceases to amaze us.
He's always thinking
of something new.
Baking is the latest
in a long line of skills
Andrei has worked
so hard to master.
I think he kept
raising the bar for himself.
I'm very proud of him.
He has done amazing things.
Squeezing the dough out
and then letting it
fall from the tip.
That's the...
that's the key.
With dozens of
pieces of choux pastry to pipe,
this challenge is a test
of both skill and endurance.
I'm making long,
thin eclairs
to resemble feathers.
That's satisfying.
It is.
It feels so nice to just pipe
these nice, straight lines.
Very therapeutic.
Sachin's festive tower
will pay homage to each stage
of his wedding day:
a "toast" of strawberry
champagne cream puffs;
for dessert,
eclairs with
pistachio
and kulfi,
an Indian
ice cream;
and, for the
morning after,
coffee liqueur
eclairs.
So you're really
honouring your wife today.
I am.
This is a gift for her
for our wedding.
Sachin
has been really busy.
Uh, you know, he had
a lot to do for the show
but he would set
his alarm at six
so we can spend time together.
Since he was little,
Sachin's family has watched
his love of baking grow.
He started
cooking when he was... how?
10, 11 years old.
10, 11 years old?
It's not in our genes.
We don't bake--
I don't bake!
She doesn't bake.
I'm
so proud of Sachin.
He's...
he's an amazing person.
He's an amazing husband
and brother and son and...
I just think he deserves it.
This and more.
He's the kindest
person I've ever met.
He's, um...
He brings joy.
This is craquelin,
a little cookie almost
that goes on top of the choux
and when it bakes it sort of
coats it in this lovely,
crispy coating.
Okay.
Bakers, we are
halfway choux the bake.
Wow!
That is ending with a bang.
I'm making
chiboust cream.
Pastry cream, and then it has
whipping cream folded in to it.
It's going inside
the St. Honore cake.
What's going on?
So now I'm
working on just filling.
And how are you feeling?
Uh, it's hot.
Hot.
We're all a little dewy.
Yes.
But I think that...
That's a good
way of putting it.
I don't
wanna see any lumps,
like, anywhere in life.
But not in my pastry cream.
Smells, uh, very nice.
Very Indian.
Pfft!
Look at this choux.
Is this a little foot?
Yeah.
Yeah, it is.
One hour left
on your towers.
Time is, uh, my enemy.
What's your
strategy for keeping this
sort of assembly line going?
I have piping bags
with the piping tips on them
and just start squirting...
Just get her done.
Yes.
Exactly.
An intricate strategy.
Yeah!
If I may.
It's very hard
to ensure that
you have filling
all the way through.
I know it's full
when it just feels heavy.
Woo!
My arms are getting tired.
While the heat plays
havoc with the finalists
in the tent,
the bakers' families
are soaking up the sun outside
along with some old friends.
I am not sad about
not being in that tent.
It is a hot day.
It is stressful being in there.
This is where I wanna be.
We're back at the tent.
The final three.
I mean, what else
can you ask for?
This is the best.
Oh!
That's the feeling
that comes to my mind.
I want a do-over.
I want a do-over.
It's a toss up
on who will win
but my favourite is Andrei.
We're all good
bakers but Andrei,
he's just like from
another planet.
I'm gonna say Sachin.
He's a cool cat.
Everything is exact.
Everything is just...
it's amazing.
I think it's
gonna be Megan.
I do.
Megan is, truly,
she's a baking artist.
I actually don't
envy the three bakers.
It's like a pressure
cooker in there.
20 minutes, bakers.
20 minutes.
Heat and time are
really not my friend right now.
Sugar does
not like humidity.
Right now it's working.
Let's see whether or not it
dissolves into a big gooey mess
when I let it set.
Why is this not sticking?
It's melting.
It's melting.
It's so hot
the cream is just melting.
I've never been this
messy in my entire life.
This is all melting.
This is a cooling spray?
Yes.
I was gonna say.
This is your
two-minute call.
Two minutes.
I don't have time.
Come back here,
you little...
30 seconds left.
Bakers, time is up.
Please step away from
the Showstoppers.
That's it.
Phew.
I'm surprised
I got him covered.
I didn't think it
was gonna happen, so...
I'm happy.
I'm happy.
I feel relief.
It's like something
I've never felt before
because I've never done
anything at this intensity
for such a long time before.
At the end of the day,
it was wild, hot,
crazy, fun, exciting...
You know, I wouldn't trade
it for a thing in the world.
We did it!
It's the finale of
the Great Canadian Baking Show,
and anticipation is building
with the guests in the garden.
But before
the celebration can begin,
the three remaining bakers
must have their final creations
judged by Bruno and Rochelle.
Megan, your final
Showstopper, please.
Megan, I know you had few
issues with time management
and the overall
heat in the room.
Just a few.
These feathers that
you've created haven't just used
the more traditional shapes;
you've made up your own.
Very good pastry cream
but not enough.
You want that
choux pastry to be
filled with pastry cream.
I did wonder after if
they needed a little bit more.
Now let's try the...
The bark.
You know what?
Mm, I do the same.
That's delicious.
Oh, good.
It's got
a different texture to, um,
traditional choux pastry.
It's a...
it's a little more cake-y.
And your grass...
Good flavour,
but again
there is not enough
filling inside.
It's very creative, Megan.
Thank you, very much.
This is Andrei homage
to classic French Patisserie.
That is
exactly what it is.
It is such
a joy to look at this.
It's regal.
It's really elegant.
You're mad for
attempting sugar work...
Yes.
...on this hot
humid day, but you know what?
It's worked.
Let's start at the top.
Croquembouche?
Yes.
Your choux is rounded
because you have a nice
amount of filling.
That raspberry
liqueur cream,
I could eat a bowl of it.
Really delicious.
Let's try
the middle layer.
Your St. Honore.
That is a very good chiboust.
A French classic
made to perfection.
Ah, thank you.
Finally, the Paris Brest.
The cream has this beautiful
nutty flavour to it.
Andrei,
you have shown us
so many techniques,
and you've pulled them
off to perfection.
Thank you very much.
Sachin, you've
put so much love into this
and you can tell.
So you got a beautiful
bake on the choux pastry.
I love that
you've used the craquelin.
So you got a good ratio
of pastry-cream filling.
I love the texture.
The cracking under the teeth.
The cream is very
smooth, very light.
It's
difficult to discern
champagne and strawberry.
There's something a little
artificial happening for me.
Which one are we
going with next?
Next choux pastry,
chocolate and espresso?
I used both, uh,
espresso and coffee liqueur.
There it is.
There's the in-your-face
flavours
that we were looking for.
Great.
Really nice
intensity on that coffee cream.
Wonderful.
So then
we've got your kulfi.
My pistachio kulfi.
I'm always a big fan
of those unique
flavour combinations.
It works very well here.
Oh, thank you.
What if I drop this?
Pow!
I don't even
know where to begin.
They have
all done so well.
Looking at
Megan's owl...
It was so creative
and so ambitious
and so artistic.
Come here, monkey.
And to make such
a beautiful display
she has to create her own
choux pastry shape.
It's making your
own piece of art.
She had an
edge coming into this
so we need to
look at that too.
And then of course
we have Andrei's homage
to French pastry.
He was so
confident in his skills
with those three elements.
Choux, cream, and caramel.
Flavour-wise,
it was perfect.
It's what you expect in a
high-end pastry shop in Paris.
It's flawless.
And lovely Sachin with
his homage to his wedding day.
So proud of you!
The love was tangible.
He took us through
a journey of flavours.
Just beautiful.
Well, each of these bakes
were quite extraordinary
so at this point, how do you
go about making a decision?
We're gonna have to
consider the merit of each bake.
I never thought
it would be this difficult.
Finalists, if you could
join us up here at the front.
Sachin, Megan, Andrei...
what a season,
and what a finale.
Over the last 8 weeks,
we have watched you
push yourselves.
We've watched you grow
and we've watched you
bake from your hearts.
You have truly impressed us
throughout this entire
competition, and it goes without
saying that this decision
was not an easy one.
The winner of season two
of The Great Canadian
Baking Show is...
Andrei.
Wow!
Good job, Andrei.
Good job, buddy.
I can't believe it.
You deserved to win.
No, no.
No, you did.
You did.
Totally.
You did.
You deserved it.
Congratulations.
Congratulations.
Thank you so much.
You're welcome.
Andrei blew my little
French mind in many ways.
Most of all, his ability to
recreate, with perfection,
those French techniques.
We are so proud of him.
He deserves every
ounce of this glory, right now.
He is a class act.
He's a perfectionist and that
makes for great baking.
Oh, this is wonderful!
I'm speechless.
I really did not expect to win.
I can't...
You did it.
Alright!
I still can't
believe it actually.
So proud of Andrei.
He's such a sweet man.
Such a talented man.
I know I'll have him
in my life forever.
We'll be life-long friends.
All of us will be.
This group of people
are amazing.
Congratulations.
Oh yeah, man.
Thank you, guys.
Thank you.
Everything
is beautifully good.
It was a great
challenging day and, uh,
Andrei deserves what he got.
He totally delivered
time after time.
It's the biggest
honour of my life.
Oh!
I will never
forget this experience.
Who could possibly
forget this experience?
gonna help me?
I'm just finishing up.
'Kay, well,
it's the finale,
so everything
needs to be perfect.
How is it that
you're more stressed
than the bakers right now?
Are you eating
on the cake plate?
What do you mean?
That is the cake plate
for the winner.
What are you thinking?
Oh, my God.
I wasn't finished.
Over
the past seven weeks,
ten of Canada's best
amateur bakers...
I hope I know
what I'm doing.
...have used
every ounce of their skill,
creativity,
focus, and strength...
I have
weak, noodly arms.
...in a quest
for baking perfection.
You should be very proud.
Thank you.
It's a beautiful cake.
You pushed
yourself and it showed.
This is
a great Showstopper.
Thank you
very, very much.
They have
overcome mistakes...
Like,
look at this.
What can you do?
Aghh!
...picked
each other up...
You're doing it, yes!
Can I help?
Want me to put
a hand in there too?
...and faced
disappointment.
So your choux paste...
Is empty?
Now, after
a gruelling semi-final...
Woo!
I'm... have
lots of stuff to do.
Wow, uh...
whole new level of crazy.
...three
bakers are left.
But only one can be
crowned the winner
of the Great Canadian
Baking Show.
Hello-o!
Three brilliant bakers
face three final challenges,
each holding two
Star Baker wins.
Andrei emerged as a contender
in the first week.
Andrei, congratulations.
The software engineer
planned intricate bakes...
It's a piano.
...taking big risks
for big rewards.
If can pull this off
it'll be really great.
Most often he soared.
You made a great honour
to the French Patisserie.
Thank you very much.
On rare
occasions he crashed.
They're
all falling apart.
I think I burnt this tart.
But he enters
these finals determined
to push himself to the limit.
This experience has
shown me that if you actually
do work toward a goal,
you can get there.
Great combination.
Thank you, Andrei.
If I won, it would
be icing on the cake.
But I've had so many
fantastic experiences
along the way.
Halifax dentist
Sachin has approached
this competition
with calm precision.
Take this
and I poke it through.
A reassuring
presence in the tent...
You did awesome.
...elegant perfection
became his hallmark.
It's mind-blowing.
It's picture perfect.
Beautiful.
At times
he played it too safe.
Visually,
it's underwhelming.
Now he's
approaching the finale,
determined to leave
it all in the tent.
This journey has been
one of the hardest things
that I think I've done.
I would love to win.
Yeah, I'd like that plate.
I think it would look
really good in my home.
From the start,
Megan's wild creativity
lit up the tent...
I am making fire.
Sometimes her
inexperience let her down.
Should I have
blind baked it?
But her
intuition never did.
Leading her to a series
of technical triumphs.
Megan.
Megan.
Megan.
Megan.
Gradually her skill
trumped her self-doubt...
The pastry
is sensational.
Have one.
That's good.
...proving to
everyone, including herself...
That is the perfect
cookies and cream cake.
Thank you.
...that she
belongs in the final three.
Winning would
mean the world to me,
but just making it
to the finale...
Na, na, na, na, na, na!
...is a dream come true.
Megan, Sachin, Andrei,
for your final
Signature challenge,
Bruno and Rochelle
would like you to bake
24 mini Swiss rolls.
The judges will be
looking for two different
and innovative
flavours and of course
that perfect Swiss swirl.
You have two
and a half hours.
On your marks...
Get set...
Bake.
It's finale!
We made it.
Can you believe
that it's our last Signature?
Um...
Part of you is saying yes.
Yes!
"I can."
It's been
seven challenging,
exciting, and difficult weeks,
but today,
everything is reset to zero.
It is time to be very
careful with what I'm doing.
For the Signature
challenge we are looking for
elegant, exquisitely
decorated rolls.
When we cut these
Swiss rolls open,
we wanna see the
beautiful swirl.
Pressure's on.
Fun pressure.
There's a lot to do today
in a short amount of time again,
like always, so...
24!
24's a lot!
The bakers'
Swiss rolls must showcase
two distinct styles
and flavours.
So that just means we
have to make two completely
separate recipes
at the same time.
That's nasty.
The first
of Andrei's recipes
will be an Opera Cake roll
with a joconde sponge
and coffee buttercream.
His second is a mango
mascarpone roll
featuring a chiffon sponge,
with a twist.
I'm making
a dark chocolate batter
so that I can put a stripe
on my pan before I bake.
Andrei's not the only
one favouring stripes today.
Tell us
what you're making.
This is my
Neapolitan Swiss roll.
I have difficulties
making decisions,
and so that just had the best
all the worlds in it, right?
Right, so...
It does!
That's exactly right.
Yes, it's perfect.
Sachin's Neapolitan
roll will feature chocolate
and vanilla cake,
a strawberry cream
and be topped with
crushed sugar cones.
He'll also be
rolling out
a lemon and ginger
creation
covered with
white chocolate.
You know, one of
the things we're looking for
is that beautiful,
tight swirl.
Yes.
I know.
Are you confident
we're gonna see that?
I'm gonna try my best.
I want it thin
to achieve that nice roll.
Andrei,
how are you doing?
I'm just, uh, rushing
right now to get my cakes
in the oven so that I'll
be able to fill them.
Just a smoothing it out
onto this sheet pan
so that I have
a nice thin cake.
Alright.
Okay.
It's going in the oven.
Ooh.
Megan...
Hi!
Happy last Signature.
I know!
It's sad.
Yeah, but there will come
a point where you're, like,
sleeping in one day,
thinking, like,
"I don't have to
bake anything today."
You do remember
I have three children.
Sleeping in is...
Forgot about that.
...something
I'm not used to any day.
Megan's whipping up
a carrot cake roll
with mascarpone
and currant filling
along with a decadent
chocolate-dipped
strawberry Swiss roll.
It's a combination
of my entire family's
favourite flavours of cake.
I'm representing.
One hour on
the clock, bakers.
This is my filling.
It is very important for this
strawberry flavour to come
through in the Neapolitan.
I mean, what's a Neapolitan
without a nice
strawberry punch, right?
It's the filling
that gives the flavour,
and this is freeze-dried
mango powder
that I'm reconstituting
with some white rum.
This is called
strawberry emulsion.
You gotta find your
perfect amount to use,
'cause if you do use too much
it can be way overpowering,
but if you don't use enough
you won't get it.
Ouch.
Pfft.
20 minutes
left on the bake.
If you put too much
filling on the inside,
you won't get a nice spiral.
The cream is
the best part of it.
The bakers will now
try to get a spiral tight enough
to impress the judges.
You want
to see the swirl.
Otherwise, you
just get a tube.
Really wanna see
a circular spiral.
I don't want to
crack or crush the cake.
Mmm.
Bakers, you
have 10 minutes left.
This glaze is
way, way, way too runny,
and so I'm trying to add
a bit more chocolate to it.
I'm having
a hard time multitasking.
Hmm, that's better.
I am in a zone.
Five minutes, bakers.
The air conditioning's
blowing my gold away.
Oh, that fan!
Oh, no wonder.
Gotta pull out the stops.
15 seconds.
Holy poop-knuckle.
And time is up, bakers.
Step away from the rolls.
How did it go?
I got them all done!
I got them
barely on there.
The judges
will be looking for 24
immaculately decorated
mini Swiss rolls
with delicious flavours
and perfect spirals.
They're fun,
and you've brought
the wow factor.
We're starting with
your carrot Swiss roll?
Yes.
You got
a very nice swirl.
The sponge
is beautiful.
I love how thin you got it.
Yeah.
Got a good
carrot flavour,
and it's very creamy.
So this
is your strawberry
and chocolate Swiss roll?
The only tip I would give you
is that they just appear,
next to the other ones,
as a little top-heavy.
Just cut the strawberries
in half.
Okay, cool.
My overall
experience is very sweet.
It is.
Very sweet.
Yes, okay.
The thing
about minimalism...
there's nowhere to hide.
Yeah.
And I can see a lot
fingerprints in chocolate.
It was... Yeah.
Yeah.
The time
just ran away on me,
and then I had to rush
to get these on.
So it cuts very nicely.
It's very soft.
Great job on the swirl.
Great.
Beautiful.
However, we want
to see a round shape.
This one is a bit flat.
Your cake is very light.
I love the little
bits of ginger that I get.
Now let's try
the Neapolitan one.
Yes.
So this one is way
better in terms of shape.
Nice swirl.
The strawberry
is so beautiful,
but I feel like the chocolate
has overpowered it.
These are beautifully
elegant and dainty Swiss rolls.
Let's dig into it.
I have a very hard time
to discern a swirl in your roll.
However, you have
a beautiful rounded shape.
The cream
is quite thick.
That's where we've
lost the swirl.
Okay.
It does get
a beautiful clean taste.
Okay.
It's coffee.
It's not overpowering.
It's well balanced.
Okay.
So next we
have your mango roll.
I like the fact that you've done
an extra chocolate swirl,
but again, we don't see
a nice defined roll.
The mousse
is extremely light.
It's very delicate.
Your sponge is cooked perfectly.
Oh, good.
Overall, great job.
You just needed more
swirl in both rolls.
Okay.
Not enough
defined swirl,
but they thought my rolls
looked very elegant,
and they were very light,
and they liked the flavours.
A lot of relief.
Yes, yes, yes.
It was between
trying to be fussy
with getting them on the plate
or getting fingerprints on them.
It is what it is.
I'm hoping the Technical
is something I've
never heard of before
because those seem to be
the ones that I do okay on.
It's The Great
Canadian Baking Show Finale
and the bakers are about
to face a Technical Challenge
that will test
every skill they have.
Bakers, welcome to your
very final Technical Challenge.
Judges, any final
words of wisdom?
This Technical
Challenge is going to show us
how well-rounded
you've become.
Alright, bakers.
You'll be testing
your technical
and time management skills
with... a princess cake.
This is a Swedish
regal classic,
layered with light
and airy sponge,
whipped and pastry cream,
and topped in
a green marzipan.
Sounds delicious.
Doesn't it?
And hard.
You have two hours and
15 minutes for this challenge.
Are you ready?
On your marks...
Get set...
Bake.
When I announced
this challenge,
your eyes gave me a look like,
"What in the heck
are you doing to me?"
Yes, you didn't feel
that every week so far?
Rochelle,
it's a beautiful princess cake.
It's just so
appealing to the eyes.
We are testing
a lot of the skills
that we've watched
our bakers develop.
We've got piping skills.
We've got chocolate tempering,
and of course
the beautiful blush pink rose.
And the dome shape.
So important.
But you
can only achieve it
if you get it right
on the inside.
Oh, my gosh,
so soft and light.
Voila.
Now you can see
that the dome shape
is really created by
the whipped cream.
So, what I like
about this cake
is the contrast between
the raspberry jam
and the vanilla pastry cream.
Oh, and
they're perfect together.
This is a perfect
cake for a finale.
I know, right?
There's nothing
mysterious about
anything in this recipe.
It's just putting
it all together,
which is going
to be the trick.
We have cake.
We have pastry cream.
We have jam.
I'll worry about putting
them together at the end.
So many ingredients.
Again.
I do not envy you,
I have to say.
Thank you for that.
With so many elements
and over two dozen ingredients,
bakers will need
to move fast,
and there's little
room for error.
Um... cake.
This is cake step.
First thing I gotta do
is whip the eggs and the sugar
until they're light and fluffy.
It's a sponge cake...
I think.
Yeah.
This is
a genoise sponge.
It has a little extra
belt and suspenders;
it's got baking powder in it,
which helps it rise a bit,
which is actually
a good thing to add.
Let me start
with 20 minutes.
15.
Okay, jam time.
Raspberry jam,
my favourite.
That smells delicious.
While the jam bubbles
and the sponge bakes,
there's time to tackle
the marzipan
that will coat
the finished cake.
I've never
made marzipan.
All I know is my
Auntie Tracy growing up
was obsessed with it.
So I have absolutely
no idea what I'm doing.
Auntie Tracy, what's
marzipan supposed to look like?
It's a paste
that is ground almonds,
and icing sugar,
and some eggs.
What are you doing?
Oh, winging this so hard.
I am tinting
this marzipan to green.
I think it should be,
not too green, but you know,
green enough.
It's not supposed
to be a garish green.
It's really a...
a princess green.
Elegant,
rather than "in yo face."
One hour on
the clock, bakers.
One hour remains.
What can I help you with?
Uh...
moral support would be great.
Let's do this.
I think it's
gonna be great.
That looks great.
Well, no,
it doesn't, actually.
Okay.
A bit more to go
in the middle.
We got a little ways to go.
It was jiggly.
Jiggly, jiggly in the middle.
It's a bit jiggly.
Yeah.
Done.
Cut three
somewhat even layers.
The bakers
have to move quickly
because they'll need
their cakes assembled
and in the freezer long enough
for the delicate layers to set
before they decorate.
Pipe rim of pastry cream
around edge and fill part way
with thin layer of jam
like kiddie pool.
Oopsy, it's a mess.
Okay.
Fantastic.
No idea what goes
into this cake,
to be perfectly
honest with you.
You have no idea?
Top a third
and spread sides of top cake
with dessert whipped cream
to create a dome.
Ah, the round
comment makes sense.
This is a waiting
game now, so I'll wait.
Ten minutes left,
bakers.
To finish off
their royal masterpieces,
the bakers will need to
decorate with a fondant rose
and chocolate filigree.
What is filigree?
I don't know.
Do you know
what filigree is?
Yes.
It's like lace?
Like doily?
Five, four, three,
two, one.
Time is up.
Time is up.
Put your princesses down.
It is what it is.
It is what it is.
For the final time,
please bring up your cakes
to the gingham altar and place
them behind your photo.
Bruno and Rochelle
will now judge
the princess cakes.
Baker number one.
The marzipan on this
is exceptionally smooth
and even.
There's no cracks.
There's no folds and it's
a very nice green.
The shape, we were
looking more for a straight side
and a beautifully rounded top.
Mm-hm.
So you can see the three
distinctive layers of the cake.
Great pastry cream.
Sponge is light.
And the raspberry jam
has a nice tang to it.
Baker number two.
This is a very, very
lovely presentation here.
Great shape.
A nice dome.
Straight side.
Maybe
a little too green.
Really clean,
well defined layers.
The pastry cream
has a nice smooth texture.
The jam is very nice.
And finally, our last baker.
The chocolate work
here I think is very elegant.
The marzipan looks like it
was a little on the dry side.
And some challenges
on some of the side.
Oh, hello.
So the cake cut
very nicely.
There's no
cream on the sides.
Jam has good flavour.
Cake has a good texture.
The judges will
now rank the princess cakes
from bottom to top.
Baker number three.
The marzipan is just
a little dry and pale.
Great job, though.
- Thanks.
In second place?
Andrei, the green
is a good colour,
however the shape
is not the right shape.
And baker number one.
Megan.
Well done.
Thank you.
It's
closest to the shape
that we were looking for,
and really stunning rose.
At the end of the day,
is there too much green?
A little, but that's the one
I'd buy in the shop.
Thank you.
Well done
to all of you.
Thank you.
Oh, my gosh.
To get first in the Technical
during finale week
was a dream come true.
It means so much.
Tomorrow, I have
to do what I always say
before a Showstopper and that
is that I have to execute.
I am gonna
rest up, come back,
and destroy that
Showstopper tomorrow.
Alright, so coming into this
last challenge,
it's a pretty close race.
You know,
on the Signature,
it was fairly even.
We now have Megan,
who's just won the Technical;
does that put her
in a slight lead?
By a hair.
The difference is so minute.
We've got three
incredible bakers.
I think today
is the hottest day
we've had all season.
They're
gonna need to adapt.
It's gonna make for a very
exciting challenge.
Well, bakers,
this is it, your very last
Showstopper challenge.
To cap off this
extraordinary journey,
you will be making a magnificent
choux pastry tower.
Now, Bruno and Rochelle
would like to see
a pastry sculpture at
least three storeys tall,
which, if I'm interpreting,
means large
and very, very impressive.
The choux
filling or glaze,
must be at least three
different flavours
and two shapes of choux.
Hard enough?
You have 30 minutes
on the clock.
Kidding, you have
four and a half hours
to showcase all that
you have learned
over the past eight weeks.
On your marks...
Get set...
Bake.
A lot of choux
pastry to make today.
Choux is a light
pastry dough that puffs up
to create a hollow centre
and is then filled with cream.
Pretty
exciting actually.
That would sum it up.
And these eclairs,
profiteroles and other puffs
will be melded together
into towering masterpieces.
Let's boogie!
Today, has to be
the piece de resistance
of the entire show.
They need to take
our breath away.
This is
definitely a skill-tester.
We are expecting
a beautiful, elegant
presentation and of course
amazing flavour combination
but first, the choux
has to hold.
If they are not baked properly,
they're gonna start to collapse
and you know what?
Whoever does well,
takes the big prize.
I'm making an
extravaganza of choux pastry.
It's as extravagant
as I can possibly get.
It's gonna be...
a very grand cake-looking
choux pastry tower.
I'm making
a choux pastry tower
into the shape of an owl
sitting on a tree stump.
Somehow.
Megan's owl will be
fashioned from choux feathers
filled with vanilla cream,
and will sit upon
a chocolate espresso
eclair stump
and coconut lime
profiterole grass.
This sounds
terrifyingly ambitious.
I think it is.
How proud do you think
your boys are of you right now?
I...
it...
They've been so
supportive from day one.
Every time I've talked
to them in this adventure,
they were like,
"Mummy, you've made it?"
I've made it.
What've you got?
She's working,
like, non-stop,
and then it's all
she'd think about.
You know, I'd be talking
and her mind would wander off
and I'm like, "You're thinking
about cakes, aren't ya?"
And she's like, "Yeah."
It's like, whatever,
do what you need to do.
Here, Max.
Hi.
Tracking Megan's
success in the tent
has been emotional
for her family.
I can't even
tell you how we feel.
We're
very proud of her.
Yeah, she's worked
very hard for this.
I think
she's gonna win.
I got faith in her.
She's got talent.
Throw it.
ZACK, MAX & AXEL:
Good luck, Mommy!
Good luck, Mommy!
Trick to a good choux,
you take it off the heat
to first start
mixing your flour in,
and then it forms a ball.
Too early to
be sweating this much.
I actually don't know
the scientific purpose of this,
but something about
activating starch
or something like that.
Andrei's final
Showstopper will feature
a trio of French choux classics:
a Paris Brest topped
with choux swans;
a Gateau St. Honore filled
with chiboust cream;
and a croquembouche crowned
with elaborate sugar work.
Which one is
the first one as a base?
The Paris Brest.
Paris Brest.
And then the St. Honore
and then the croquembouche.
Oh, brilliant.
Very inquisitive
mind since he was
really very little.
He focuses on something
and he does it.
He's just amazing.
He never ceases to amaze us.
He's always thinking
of something new.
Baking is the latest
in a long line of skills
Andrei has worked
so hard to master.
I think he kept
raising the bar for himself.
I'm very proud of him.
He has done amazing things.
Squeezing the dough out
and then letting it
fall from the tip.
That's the...
that's the key.
With dozens of
pieces of choux pastry to pipe,
this challenge is a test
of both skill and endurance.
I'm making long,
thin eclairs
to resemble feathers.
That's satisfying.
It is.
It feels so nice to just pipe
these nice, straight lines.
Very therapeutic.
Sachin's festive tower
will pay homage to each stage
of his wedding day:
a "toast" of strawberry
champagne cream puffs;
for dessert,
eclairs with
pistachio
and kulfi,
an Indian
ice cream;
and, for the
morning after,
coffee liqueur
eclairs.
So you're really
honouring your wife today.
I am.
This is a gift for her
for our wedding.
Sachin
has been really busy.
Uh, you know, he had
a lot to do for the show
but he would set
his alarm at six
so we can spend time together.
Since he was little,
Sachin's family has watched
his love of baking grow.
He started
cooking when he was... how?
10, 11 years old.
10, 11 years old?
It's not in our genes.
We don't bake--
I don't bake!
She doesn't bake.
I'm
so proud of Sachin.
He's...
he's an amazing person.
He's an amazing husband
and brother and son and...
I just think he deserves it.
This and more.
He's the kindest
person I've ever met.
He's, um...
He brings joy.
This is craquelin,
a little cookie almost
that goes on top of the choux
and when it bakes it sort of
coats it in this lovely,
crispy coating.
Okay.
Bakers, we are
halfway choux the bake.
Wow!
That is ending with a bang.
I'm making
chiboust cream.
Pastry cream, and then it has
whipping cream folded in to it.
It's going inside
the St. Honore cake.
What's going on?
So now I'm
working on just filling.
And how are you feeling?
Uh, it's hot.
Hot.
We're all a little dewy.
Yes.
But I think that...
That's a good
way of putting it.
I don't
wanna see any lumps,
like, anywhere in life.
But not in my pastry cream.
Smells, uh, very nice.
Very Indian.
Pfft!
Look at this choux.
Is this a little foot?
Yeah.
Yeah, it is.
One hour left
on your towers.
Time is, uh, my enemy.
What's your
strategy for keeping this
sort of assembly line going?
I have piping bags
with the piping tips on them
and just start squirting...
Just get her done.
Yes.
Exactly.
An intricate strategy.
Yeah!
If I may.
It's very hard
to ensure that
you have filling
all the way through.
I know it's full
when it just feels heavy.
Woo!
My arms are getting tired.
While the heat plays
havoc with the finalists
in the tent,
the bakers' families
are soaking up the sun outside
along with some old friends.
I am not sad about
not being in that tent.
It is a hot day.
It is stressful being in there.
This is where I wanna be.
We're back at the tent.
The final three.
I mean, what else
can you ask for?
This is the best.
Oh!
That's the feeling
that comes to my mind.
I want a do-over.
I want a do-over.
It's a toss up
on who will win
but my favourite is Andrei.
We're all good
bakers but Andrei,
he's just like from
another planet.
I'm gonna say Sachin.
He's a cool cat.
Everything is exact.
Everything is just...
it's amazing.
I think it's
gonna be Megan.
I do.
Megan is, truly,
she's a baking artist.
I actually don't
envy the three bakers.
It's like a pressure
cooker in there.
20 minutes, bakers.
20 minutes.
Heat and time are
really not my friend right now.
Sugar does
not like humidity.
Right now it's working.
Let's see whether or not it
dissolves into a big gooey mess
when I let it set.
Why is this not sticking?
It's melting.
It's melting.
It's so hot
the cream is just melting.
I've never been this
messy in my entire life.
This is all melting.
This is a cooling spray?
Yes.
I was gonna say.
This is your
two-minute call.
Two minutes.
I don't have time.
Come back here,
you little...
30 seconds left.
Bakers, time is up.
Please step away from
the Showstoppers.
That's it.
Phew.
I'm surprised
I got him covered.
I didn't think it
was gonna happen, so...
I'm happy.
I'm happy.
I feel relief.
It's like something
I've never felt before
because I've never done
anything at this intensity
for such a long time before.
At the end of the day,
it was wild, hot,
crazy, fun, exciting...
You know, I wouldn't trade
it for a thing in the world.
We did it!
It's the finale of
the Great Canadian Baking Show,
and anticipation is building
with the guests in the garden.
But before
the celebration can begin,
the three remaining bakers
must have their final creations
judged by Bruno and Rochelle.
Megan, your final
Showstopper, please.
Megan, I know you had few
issues with time management
and the overall
heat in the room.
Just a few.
These feathers that
you've created haven't just used
the more traditional shapes;
you've made up your own.
Very good pastry cream
but not enough.
You want that
choux pastry to be
filled with pastry cream.
I did wonder after if
they needed a little bit more.
Now let's try the...
The bark.
You know what?
Mm, I do the same.
That's delicious.
Oh, good.
It's got
a different texture to, um,
traditional choux pastry.
It's a...
it's a little more cake-y.
And your grass...
Good flavour,
but again
there is not enough
filling inside.
It's very creative, Megan.
Thank you, very much.
This is Andrei homage
to classic French Patisserie.
That is
exactly what it is.
It is such
a joy to look at this.
It's regal.
It's really elegant.
You're mad for
attempting sugar work...
Yes.
...on this hot
humid day, but you know what?
It's worked.
Let's start at the top.
Croquembouche?
Yes.
Your choux is rounded
because you have a nice
amount of filling.
That raspberry
liqueur cream,
I could eat a bowl of it.
Really delicious.
Let's try
the middle layer.
Your St. Honore.
That is a very good chiboust.
A French classic
made to perfection.
Ah, thank you.
Finally, the Paris Brest.
The cream has this beautiful
nutty flavour to it.
Andrei,
you have shown us
so many techniques,
and you've pulled them
off to perfection.
Thank you very much.
Sachin, you've
put so much love into this
and you can tell.
So you got a beautiful
bake on the choux pastry.
I love that
you've used the craquelin.
So you got a good ratio
of pastry-cream filling.
I love the texture.
The cracking under the teeth.
The cream is very
smooth, very light.
It's
difficult to discern
champagne and strawberry.
There's something a little
artificial happening for me.
Which one are we
going with next?
Next choux pastry,
chocolate and espresso?
I used both, uh,
espresso and coffee liqueur.
There it is.
There's the in-your-face
flavours
that we were looking for.
Great.
Really nice
intensity on that coffee cream.
Wonderful.
So then
we've got your kulfi.
My pistachio kulfi.
I'm always a big fan
of those unique
flavour combinations.
It works very well here.
Oh, thank you.
What if I drop this?
Pow!
I don't even
know where to begin.
They have
all done so well.
Looking at
Megan's owl...
It was so creative
and so ambitious
and so artistic.
Come here, monkey.
And to make such
a beautiful display
she has to create her own
choux pastry shape.
It's making your
own piece of art.
She had an
edge coming into this
so we need to
look at that too.
And then of course
we have Andrei's homage
to French pastry.
He was so
confident in his skills
with those three elements.
Choux, cream, and caramel.
Flavour-wise,
it was perfect.
It's what you expect in a
high-end pastry shop in Paris.
It's flawless.
And lovely Sachin with
his homage to his wedding day.
So proud of you!
The love was tangible.
He took us through
a journey of flavours.
Just beautiful.
Well, each of these bakes
were quite extraordinary
so at this point, how do you
go about making a decision?
We're gonna have to
consider the merit of each bake.
I never thought
it would be this difficult.
Finalists, if you could
join us up here at the front.
Sachin, Megan, Andrei...
what a season,
and what a finale.
Over the last 8 weeks,
we have watched you
push yourselves.
We've watched you grow
and we've watched you
bake from your hearts.
You have truly impressed us
throughout this entire
competition, and it goes without
saying that this decision
was not an easy one.
The winner of season two
of The Great Canadian
Baking Show is...
Andrei.
Wow!
Good job, Andrei.
Good job, buddy.
I can't believe it.
You deserved to win.
No, no.
No, you did.
You did.
Totally.
You did.
You deserved it.
Congratulations.
Congratulations.
Thank you so much.
You're welcome.
Andrei blew my little
French mind in many ways.
Most of all, his ability to
recreate, with perfection,
those French techniques.
We are so proud of him.
He deserves every
ounce of this glory, right now.
He is a class act.
He's a perfectionist and that
makes for great baking.
Oh, this is wonderful!
I'm speechless.
I really did not expect to win.
I can't...
You did it.
Alright!
I still can't
believe it actually.
So proud of Andrei.
He's such a sweet man.
Such a talented man.
I know I'll have him
in my life forever.
We'll be life-long friends.
All of us will be.
This group of people
are amazing.
Congratulations.
Oh yeah, man.
Thank you, guys.
Thank you.
Everything
is beautifully good.
It was a great
challenging day and, uh,
Andrei deserves what he got.
He totally delivered
time after time.
It's the biggest
honour of my life.
Oh!
I will never
forget this experience.
Who could possibly
forget this experience?