The Great Canadian Baking Show (2017–…): Season 4, Episode 7 - Fancy Desserts Week - full transcript

We're gonna be late.

Excuse me,
but you are not the one in

6-inch heels in the grass.

Okay, I'm gonna ask,
what's with the outfit?

Alan, it's called
making an effort.

It's fancy week, okay,
and would it

Have killed you to
put on a tie?

Ann, it's fancy
dessert week.

Fancy dessert.

Okay, if you think I'm gonna
be upstaged by a dessert...

...You don't
know me.



It's not a competition.

Alan, it is quite
literally a competition.

And it's semi-finals.

Yeah, you're right.
I should get my bolo tie.

Yes.Wait...
yeah. Huh?

Make it fancy.
Mm...

There it is,
fancy, fancy, fancy.

We are fancy boys and girls.

Last time...

Take out all your frustrations.

...The bakers wowed
with pastry week.

That's a big roll.
Go big or go home.

Tanner's whimsical tart...

It's spot on, on flavours.



...Made him wise to
the star baker crown.

Ah, that is not good.

But sheldon stumbled.

Oh, my gosh.

That middle part,
it's very mushy.

And lost his
spot in the tent.

- I hope you're very proud.
- I am.

Now, four bakers sit
on the bubble...

...As they tackle a series
of fancy desserts.

Everything has to
be perfect today.

Who will keep their
place in the tent?

It's almost like a
professional texture.

And who will face a
heartbreaking elimination?

Ah, god!

I can't believe it.

I honestly don't
know what happened.

the semifinals
are here,

And only four bakers remain.

I can't believe I'm
in the semifinals.

I'm absolutely thrilled,
I'm honoured...

I'm terrified.

It's still like a dream,

I can't believe
I've gotten this far.

It's farther than I ever,
ever imagined I would go.

But for
the grand finale,

Only three spots
are for the taking.

It would mean the world to
me to make it to the finals

So, do whatever I can
do today to get there.

I need my best bake day yet.

It's fancy dessert week,
it's about elegance.

I don't know that my baking is
necessarily always elegant,

So that's what I'm gonna have
to work on this week.

Bakers, good morning and
welcome to the semifinals.

I, for one, am very excited
because it's fancy dessert week,

Which means it's time to take
your baking from basic...

To black tie.

And for your
signature challenge,

Bruno and kyla would
like you to whip up

12 mini entremets.

Delectable flavour bombs
that deceptively hide

Layers of cake and mousse.

You have three hours.

On your marks...
get set...

bake!

The semifinals, I'm here!

There's a lot that
can go wrong today,

And we're hoping that none of
it is gonna go wrong today.

Here we are in
the semifinal, fancy dessert.

It's all about
beauty, elegance,

And perfect technique.

I love making
entremets, so it's...

It's lots of fun
and they're pretty,

And I like
making pretty things.

When you're
creating an entremet,

It's really all
about the layers.

You traditionally
have a cake layer,

A creamy mousse, and
anything to give us that

Beautiful contrast
of sweet and tart,

Creamy and firm.

If you make a mistake
building an entremet,

You're toast.
There is no room for error.

Everything has to
be perfect today.

The perfect entremet
is a multi-layered mousse cake

With contrasting textures
and complementary flavours.

I counted up all the elements
I'm doing in 3 hours and...

The grand total is 8.

And the first element
to conquer is cake.

I'm making a
pistachio sponge right now,

And this is one of my
favourite things to eat.

Pistachio sponge, oh,
my goodness, it's so good.

Maggie's entremet
will include a few of her

Lime-basil jelly,

Pistachio-praline,
and strawberry mousse.

Every summer, I bring
my kids up north by

Manitoulin island to see
my mom and stepdad,

And we go
strawberry picking.

Try to give them a
bit of my youth,

Sticky fingers, the smell of
like a warm summer day with—

In a strawberry field.
Doesn't get much better.

I'm working on my orange
cream jelly that goes in

The middle of the mousse.

The bakers will inject a
little jiggle and a pop of

Flavour into their entremets
with a layer of jelly,

Panna cotta or crémeux.

I need to get my bourbon
jelly and my vanilla bean

Panna cotta in the fridge as
soon as possible because

It has to set before it can
go in the mould

With everything else.

Tanner's going for a
grown-up version of peaches

And cream for his entremet
by adding a shot of bourbon

To his peach jelly
and peach mousse.

I felt like peach would get
overpowered so easily

By bourbon, that I wanted to
have two elements that were

Flavoured with peach just so
that it really comes across.

Okay.

Okay, that's good,
I like that approach.

Oh, very limey.

So good I just
want to jump in it.

I am making italian
inspired entremet.

Oh, wow.

Yeah, so that is...
Where I'm taking you today.

Mahathi's thai
entremet will include a

Coconut sponge,
lemongrass mousse,

Mango crémeux and a
zesty lime jelly that

Will double as a glaze.

So, mine, I'm actually
kind of doing like

An open-faced entremet.

So my jelly's actually
gonna be right on top,

And it's gonna be
like a clear layer.

- How's it going?
- It's going, it's fancy.

- It's going fancy?
- Fancy over here.

- Pinkies up and everything?
- You got it.

Yeah?

Delicious.

Gorgeous.

This is my crunchy layer.

Just getting ready to
put them in the freezer.

Bakers, you are
halfway through.

I'm starting my mousse so,
I've peeled all my peaches.

And now I'm going to...

Just process them into
a really fine purée.

I'm working on
my chocolate mousse now.

- Mm!
- Yes.

I haven't had
chocolate for two weeks.

And you're like
the chocolate queen!

Chocolate, chocolate,
chocolate, yes!

Raufikat's classic
dark chocolate mousse will be

Accompanied by orange cream
jelly and a pecan praline,

Then adorned with a
candied orange slice.

- Is it gonna look fancy?
- It is going to look fancy.

- Monocle, pearls, everything?
- Everything.

- To the nines, I love it.
- Yes.

This is my mousse.

It's really got that
lemongrass flavour,

Which I really like.

Light and airy mousse
is what holds everything

Together in the entremet...

I'm about to whip--
fold this in.

...So any mistakes
could spell disaster.

Oh, sh...

I knew I was behind,
I knew I was behind,

I have to...

Step up, step up, step up,
step up, step up...

look at that,
that's the mousse.

It's gonna be
the mousse layer.

Everything's done.

I just have to
put it together so,

This is the part
that matters the most.

I am like feeling nervous,
which is not normal for me.

I think once I get these
into the freezer I'll feel

A lot better, but for now,
I feel kind of nervous.

I'm gonna place these on,
I'll place the rings around.

This is the
pistachio crunch layer.

This is a crémeux,

I'm assembling them
upside down.

Some mousse, then my jelly,

Then the rest of the
mousse to encase it.

12 is so many.

I never knew 12 was so many.

I mean, the mousse is like
the biggest part of this,

And it really
needs to set well.

The entremet are
assembled before the

Mousse sets, which means
the bakers won't know if

Their work was a success
until the last second.

They need as much time as
they can get to settle.

Good juju,
good freezer juju.

bakers, 30 minutes.
30 minutes, bakers.

I'm making my glaze and
my tempered chocolate.

This is when I would get
my kid to stir something.

I need a kid.

Tempering some
chocolate for decorations,

And my entremets are
assembled and in the freezer.

I'm making little
chocolate decos for the top.

We're all having
the same fear,

You lift the mould off,
mousse just comes pouring out.

I mean, that's
the scary part so,

I'm trying not to
think about that yet.

Bakers,
five minutes left.

oh my god,
the panic moment.

Yay, it didn't fall!

sit.

I need to breathe
after that one.

Oh, my chocolate's
not fully in temper.

Yeah, this isn't gonna work,
we're just doing peaches.

Mahathi, do you
need any help?

I actually could use
some help if you're done.

Honestly, it's only
if you have time.

- I do, I do have time.
- Okay, cool.

- 10, 11...
- I dropped one.

30 seconds
bakers, 30 seconds!

Oh, god.

- What do you need?
- Thank you so much.

Can you just put
those in the center?

One each in the center,
oh, my god,

Thank you so much.
- No worries.

11 beautiful ones,
and one mess.

Six, five...

Four, three...

Two, one!

You're done, bakers!
Woo!

That is it for
your entremet.

More like entre-slay!

Oh!

Good job, everyone.

The bakers' entremets
will now face

The critique of bruno and kyla.

- Hello, tanner.
- Hello, friends.

Quite a lot of good
integrity in the shape.

Very simple decoration.

Beneath the peach
there was supposed to be some...

Tempered white
chocolate, which...

Just didn't temper.

Some time management issue.

Definitely, yeah, the last
10 minutes was a blur.

Let's try it.

It cuts very nicely.

Oh, wow...
Very nice.

The inside is almost more
beautiful than the outside.

- Did you get the bourbon?
- I love bourbon.

And the flavour is
not overpowering, you know,

It's giving you something
to remember when

You're walking away from
that dessert, going, "mm".

- But it does taste peach.
- Good.

And it's almost like a
professional texture,

Very delicate.
Just melt in the mouth.

Oh yeah, great job,
great job.

Thank you so much.

You've done a
good job on the decoration,

But we are always looking for
perfectly shaped entremet,

And you can see
the edges are not clean...

- Yeah.
- ...Straight angle.

Either the mousse
wasn't frozen hard,

Or the glaze
was just too hot.

Okay.

That little
jelly on the inside,

It looks really nice
against the mousse.

Crunch is beautiful, yeah.

That jelly layer
is really lovely.

I like that basil,
it's giving the strawberry

An extra bit of flavour,
which is really nice.

I think your
combination of flavours

Play really well together.

They're simple and just
pique our interest enough to

Make you want to
have another bite.

The way that you've chosen
to just glaze the top,

I think was really smart.

Just always be careful when
you're doing it because

We can see that either the
glaze is moving a little bit,

Or maybe when you
were unmolding it...

- ...It was coming out.
- Yes, some of it came out.

But I mean,
the colour is gorgeous,

And inviting.

Like, I just want to
take a bite of this mousse.

Mm...
That mousse is just smooth.

It's melting in my mouth,

But there's still texture
there and flavour.

The way you used your
orange jelly is perfect,

Because it's so
tart and acidic.

It's a great combination.

It's very well-thought,
classic dessert.

- Thank you so much.
- Thank you.

They're just so lovely,
these little garnishes.

You guys loved them so much

I figured I would
bring them back.

I mean, it was wise,
they're so pretty.

Your glaze has a
beautiful shine,

Almost like a
reflection on it.

We've got one here
that's a little bit...

Missing, some a
little bit sticky,

A little bit missing
some of the layers.

I dropped one, ah...

Yeah.

And these are the
flavours of thailand?

Yeah.

Your lime jelly
has a good flavour.

The mousse,
I'm not getting

Enough lemongrass flavour.

I would be thinking
about what is it,

Not knowing right away.

- But coconut sponge is good.
- Mhm, mhm.

And I like what you
did with the crunch.

Absolutely, I think it's
definitely a highlight in there.

- Thank you, mahathi.
- Thank you.

Thanks, mahathi.

I definitely knew I had a
couple issues just

Looking at it, but they liked
the flavours and

How it turned out.

Apart from the decoration,
like perfect.

Bruno even said the texture
of all of the different

Layers was "professional,"
professional!

I'm absolutely thrilled.

It was an intense 3 hours.

They had some suggestions
for the next time,

But I think they
liked the flavours.

I'm very, very happy,
I just hope I can

Carry it through the
dreaded technical.

Bakers, welcome
to the second to last

Technical challenge.

Breathe in the fear,
the tension, the pressure.

And breathe out a
hopefully perfect bake.

As always, this challenge
will be judged blind.

Any parting words, judges?

Well, be passionate,
but gentle.

Okay, bru-no.
Thank you.

Well, get out of here.
Bye!

Bakers, today you will be
making a chocolate passion

Charlotte cake.

Fancy because it's french.

Mhm.

Bakers, you have
2 hours and 15 minutes.

On your marks...
get set...

bake!

Today we're making a
chocolate passion...

Charlotte.

Just as hard as we all
thought it would be.

It's only 2 hours and 15,
which is... Nearly...

It's crazy.

It's nearly crazy,
it's a whole lot of crazy.

Bruno, you have
chosen a charlotte,

That's something you'd
see in a fancy bakery.

And this is the perfect
challenge to test

Our bakers' skills,
but also instincts.

Right away, the first
thing I notice are

These chocolate ladyfingers.

If it's over-baked, it's gonna
be dry and it's gonna crack.

If it's undercooked, it won't
be able to hold the shape.

But really, all the technical
components are inside.

Two chocolate mousse,
white and dark.

On the bottom, you have the
chocolate cookie crumble and

Then the chocolate passion
fruit ganache in the middle.

It's that perfect tart
explosion of flavour that

Just makes you want to
eat more of this

Gorgeous chocolate dessert.

And that makes the perfect
technical for our semifinal.

This is three pages now?

Yeah, crazy, right?

The passion charlotte
is made up of

6 individual elements.

Oh!

The bakers will have to
follow the recipe closely

To ensure each
element sets up on time.

This is the
chocolate wafers,

Which it seems makes up
the base of the charlotte.

Almost...

Yep.

Didn't you say you wanted
more chocolate this morning?

You got it, baby.

That's not what I meant.

- This is dark and passionate.
- Oh, steamy mcdreamy.

- Hi, how's it going?
- Oh hey, what's up?

There you go.

I'm making my
passion fruit gelée.

The passion fruit
gelée brings a touch of

Tartness to this
sweet chocolate dessert.

I love passion fruit,
it's so bright.

Blegh... Ugh.

This is the batter...

Dough for the ladyfingers.

"Prepare a piping bag,
pipe the ladyfingers

Just touching one
another onto the

Parchment lined
baking sheet."

"Into the oven and bake
until they are puffed and set."

One hour until we
find out who's vip and

Who got turned
down at the door.

Oof.

I'm making mousses, again.

There's two, 'cause why
wouldn't there be two?

One's just too simple,
right?

Bruno's recipe calls
for sheet gelatin to give a

Smooth and tasteless
set to the mousse.

5, 6...

I've never used sheets.

I only usually
use a powder so...

This'll be interesting.

Blooming gelatin.

Blooming is the process of
softening gelatin in water.

Very interesting.

Before adding the
gelatin to warm milk,

The excess water
must be squeezed out,

Or the mousse will
not properly set.

So, I'm like not 100% sure
how to go about using it.

The other half of
the equation for achieving

Light, airy mousse, is
proper folding technique.

You just have to be
kind of gentle with it.

You worked to get that air
into the whipped cream...

And you don't want to
lose it because it

Helps stabilize the mousse.

They look like ladyfingers.

I'm starting to
assemble this.

"Gently line the sides of the
pan with the ladyfingers."

The ladyfingers should
meet perfectly end-to-end,

And form an
undetectable seal.

It looks good.

This is the
chocolate wafer base.

It smells really good,
nice and chocolatey.

with the
structure built,

The bakers can now add
the chocolate mousse.

"pour into prepared pan,
freeze 10 minutes."

I'm making my
ganache right now.

"Spread ganache gently
over dark chocolate mousse,

Topped with white
chocolate mousse."

And ganache...

white chocolate...

Oh, my goodness,
it's not gonna set.

Bakers,
20-minute warning.

Feeling a bit stressed.

I think I've aged about
12 years in the past 2 hours.

- How are you?
- Really nervous.

You're nervous?
What's going on?

I don't know if my
mousse is gonna set.

It's not gonna set.

Bakers, 3 minutes left.

- I'm coming.
- You good?

I was expecting
more drama than that.

I feel like
I'm gonna throw up.

Nice.

I honestly don't
know what happened.

okay.
One-minute, bakers.

Oh, geez...

I don't wanna do this part.

Tape.

I just didn't know how
to use sheet gelatin.

10 seconds, bakers.

5, 4...

3, 2, 1...

time is up,
bakers, time is up.

Good job, everyone.

Bakers, please bring
your charlotte cake up to

The gingham altar and place
them behind your photo.

Let's start with
our 1st baker.

Very, very clean work
on the gelée on top.

But, really too bad
the cracks on the side.

The filling, itself,
is soft and coming out.

The dark chocolate mousse,
it's very thin.

Remember, aeration
is very important

For any kind of mousses.

The cookie crumble,
it's very soft.

That ganache, I am enjoying
that passion fruit flavouring.

And I think that
was a success.

2nd baker, it looks
more structurally sound,

And the seam is
almost done properly.

It's so close,
it's almost there.

Oh, yeah, there we go.

That's what we
were talking about.

Right away, we can see that
cookie crumble is doing

Its job by holding the base,

Which means it was
cooked well.

The white chocolate mousse
has a great texture,

It's very aerated.

I think both the
mousses are balanced.

I wish there was a little
more passion fruit

In the ganache layer.

To our 3rd baker.

Valiant effort, but we've
got some mousse

Escaping from the sides there.

The mousse looks
like it's holding.

The dark chocolate mousse
has a good texture,

Good flavours.

Just wish the cookie crumble
was a bit more compact.

And to our final baker.

Acetate, um...

- I think we can remove it.
- Yeah.

If you actually look,
the ladyfingers,

Structurally,
are fairly sound.

But you can see the mousse
is slipping down the sides.

Yeah, we're not gonna be
able to get it out here.

Watch your hand.

It's definitely the mousse that
caused the problems in this.

It's soupy.

Maybe there is a problem
of gelatin ratio too,

Maybe the baker
made a mistake.

I will say though these
ladyfingers are really nice.

Yeah, it's a good flavour.

Yeah, they're really
good ladyfingers.

bruno and kyla will
now rank the charlottes

From bottom to top.

So, in 4th place...

Whose is this?

Mahathi,
your mousse didn't set,

And that caused all sorts of
structural problems for you.

In 3rd place...

Whose is this?

Maggie, your ladyfingers
were a bit overbaked.

And the mousses
were well too light.

And that cause it to
collapse a little.

And our 2nd place baker...

- Whose is this?
- Me.

Tanner,
it was well built,

The mousse itself was
just a little bit dense.

And in 1st place...

Raufikat.

Congratulations,
so good.

If you do it one more time,
it will be perfect.

Thank you.

It feels amazing.

My day has been really good.

You know, I had
great feedback.

Just hoping for a good
day with the showstopper,

Just to seal everything.

So, today sucked.

But I'm gonna try to
make the best showstopper

I possibly can.

Ooh, they really put us
through it with that one.

To do something
this technical,

At such a high level,
in such a short time,

I don't know,
I feel really good.

Wow, that was really hard.

I thought today was my day,
but apparently not.

But that doesn't mean that
I still can't make it

To the finale.

I'm excited for tomorrow,
for sure.

Remember the first
time we walked in

There was 10 of us?

Yes!

It is fancy desserts
week and

We are headed into
the showstopper.

How are our semifinalists
looking to you?

We see two bakers are
starting to pull ahead.

Raufikat and tanner,
rock solid, great flavour.

But there is two bakers
who need to come back

Very strong today,
mahathi and maggie.

With mahathi,
she's been inconsistent,

But she is a risk taker.

And that has definitely
saved her more than once

In this competition.

With maggie,
on the other hand,

She gets a little bit riled,
but then finds a way to

Regroup at the last minute.

So, it'll be interesting to
see how it plays out today.

hello again, bakers,
and get ready to really

Show off for this week's
chic showstopper.

Today, you will be
making one of

My absolute favourite desserts.

May I present to you,
the meringue crunch cake.

Oh, yeah!

And in-between
your meringue,

You can use any kind of
curd, custard, or cream.

And just a helpful
hint from a non-baker,

Give it all you got.

You have
three and a half hours.

On your marks...
get set...

bake!

My god!

I can't believe it.

Everything is riding
on this one, right?

To get to the final, so...

we hope
everything works out.

Today we're just gonna put
past yesterday's episode and...

yes, yes.

We're gonna move on from
that and I'm just gonna

Do what I can today.

You are the
comeback queen, mahathi.

Today's meringue-crunch
cake showstopper

Should strike the perfect
balance between

Flavour and texture,
crispy and chewy,

Sweet and tart.

We're looking for the
bakers to show us that

They understand the
technical side of

Making a good meringue,

That contrasting
crunch and sweetness,

And give it to us in a way
that is absolutely exquisite

In its presentation.

The meringue is a star
of this showstopper.

If you want to earn
your spot in the final,

You need to nail
that meringue today.

I am separating my
eggs from the yolk,

So I use only the
whites for my meringue.

Perfect meringue
requires precise chemistry.

You have to do it very
carefully because your

Meringue won't whip if you
have any fat in there so,

You take the yolks out,
keep the whites.

Just waiting for
it to whip up, then...

I'll add in the coconuts.

Extra ingredients can be
added to the meringue

For flavour, but it must be
done with caution

As they could
compromise the texture.

So, these are my
toasted pecans,

Which I'm going to fold
directly into my meringue.

Ooh, an extra crunch.

My meringue is
actually going to just be

Flavoured with
mexican vanilla.

I've got a lot of flavour
happening in my filling so,

I wanted my
meringue to be as is.

So, this is an almond
dacquoise meringue.

And what is a dacquoise,

For those who don't know?

- It's a meringue with nuts...
- Mhm.

It's a nutty meringue.

Maggie's nutty
meringue will complement

Blackberry and lime curd,
and be topped off

With candied almonds.

Sometimes dacquoise
can be a bit soft,

You know, we want
that texture as well.

Yeah, well I bake it
for about 75 minutes,

And then I dry it in the
oven for over an hour.

The crunch has
been great, I mean,

It's chewy on the inside and
crunchy on the outside so,

It's, it's quite delicious.

I have to do this
three more times.

I'm just getting my meringues
in their 8-inch shape,

And then get
them in the oven.

To develop a
signature crunch,

The meringues must be
baked low and slow...

...Giving the bakers time
to work on their fillings.

I'm working on the curd
that goes

Between the meringue layers.

It's mango-pineapple curd.

Oh, my god, I have
never gotten it so smooth.

Raufikat's super
smooth pineapple-mango curd,

Will go between layers
of coconut meringue.

She'll experiment
with isomalt,

A sugar substitute to craft
a huge hand-pulled flower.

This is the first time
I'm actually

Making isomalt for you guys.

I practiced it for the first
time yesterday like...

Oh.

So, even if you had a
very good first day,

You still feel it's necessary to
go even farther today.

Yes, you have to,
all the time.

Oof!

Banana curd, it's...

Banana, a bit
of lemon juice,

Which you don't taste, but
it adds to the brightness.

Lime curd, mhm.

okay.

This is my rice
pudding filling.

I'm adding...

Caribbean rum cream to this.

It just, it adds kind
of like that cinnamon-y,

Vanilla-y,
mexican flavour to it.

Mahathi's rum infused
rice pudding will be paired

With a sweet, spicy,
and crunchy ganache,

All layered between
vanilla meringue.

What was the
inspiration behind it?

It's inspired
actually by mexican cuisine.

It's going to have
a very rustic feel.

The hardest thing about
something rustic is the

Difference between
messy and rustic, right?

This is something
we're looking for.

Yeah.

- How's it going, raufikat?
- Not bad, not bad.

- Everything's on track?
- Yep.

just waiting.
Waiting, waiting, waiting.

I want this to be
put in an iv bag...

And just
attached to my body.

- Hi, tanner.
- Hi.

What do you got
cooking here?

This is my
blueberry crème diplomat.

It's my primary filling,
along with my banana curd.

It gives it some structure,
and it will be able to

Hold the weight of
everything above it,

But it's still creamy
once it hits your mouth.

I don't know if you remember
my coffee caramel tropézienne?

- It's the same recipe.
- It's there.

- I'm thinking about it.
- Yeah.

Tanner's familiar
diplomat cream will be

Coupled with banana curd
and pecan-meringue layers.

He'll decorate the top with
a caramel dome and

Crunchy pecan praline.

So, once it hardens,
it hardens quite quickly.

I will cut it into shards,
which is part of my decoration.

when it
comes to adding crunch,

The bakers can be as
creative as they like.

I'm doing this really cool
thing where you caramelize

The almonds, and then
you crystallize the sugar,

And then you melt
the sugar again,

And they get like
super toasty and shiny,

And shiny nuts.

It's awesome, 'cause
they taste really good.

Bakers, you have
30 minutes until

Bruno and kyla
choose the final three.

Wow.
Yeah.

Now I'm about to start
working on my decoration.

I'm gonna start
tempering the chocolate.

You heat it up,
then you cool it,

Then you gotta
heat it up again.

Stupid chocolate.

I'm making an
aztecs' like sunstone,

So I want it to
look ancient, rustic.

Or at least,
that's the goal.

I'm making my caramel dome.

So, you have to wait
'til the caramel is at

The perfect consistency...

Which is about that,
and then after 5 minutes,

It'll harden, you'll be able
to just pop it out,

Theoretically.

I'm making a flower.

Never before this.

Yesterday was my first time.

oh, my goodness,
this is amazing.

Is it?
I'm kind of on the fence.

I hope it's good enough.

These are the
decorations for the top.

Tempered ruby
chocolate lace.

Okay.

Aw, not very serviceable.

Okay.

Bakers, you have
2-0, 20 minutes left.

Oh, my god, it smells
so freaking good.

I like that
you put makeup on her.

Yeah.

It looks good.

It smells so good.

Good luck cutting this.

5, 4, 3...

2, 1!

Hands off your
crunchy cakes, bakers!

Good job!

Tanner,
it looks nice.

Yeah, well my dome,
I just,

I made three and
they all cracked.

- The colour is beautiful.
- Isn't that colour pretty?

It's very beautiful.

Step away from
this very gently.

Flowers out of sugar isomalt?

- Yes.
- Oh, my god!

That's crazy, huh?

It's not even near
perfection, raufikat,

It is perfection.

Thank you so much.

You have these big
pieces of meringue,

We can see all that shine.

The colours remind us
of the flavours

We're going to taste.
It's really beautiful.

- Now, does it crunch?
- Does it crunch?

It does crunch.

It crunches,
it squeaks.

It's just suspended
like a cloud.

That
meringue is perfect.

It's crunchy but
when you bite into it,

It dissolves, gets chewy,
then it blends with

The cream, the custard.

I am just tasting this
balance of the acidity and

The sweetness from the
pineapple to the mango.

That scent,
that scent is beautiful.

Thank you,
thank you so much.

Beautiful work.

- Thank you.
- Great job.

- Good job.
- Good job.

Maggie, this really
catches my eye.

The ruby chocolate,
it's very pretty.

You chose to do a dacquoise
as your meringue?

Yeah, I did an
almond dacquoise.

You know, some layers
are very well defined.

You know what it is.
Some layers,

I'm not sure if there is
enough filling or component,

For that matter.

Also, your cream
looks a bit to the limit.

When you whip it,
remember there is that

Thin line where it starts
to become butter.

Okay.

But we'll cut into it
and see how it cuts.

And, we're listening
for that crunch.

Okay, it's cutting like
cake more than meringue.

This looks yummy,
as opposed to refined.

- That curd is spot on.
- Mhm.

It is very tasty, but
the meringue is very soft.

That's the
nature for dacquoise,

And dacquoise rarely get
that crunch on the outside.

- Those almonds are delicious.
- Oh, great.

Tanner, you did capture
the beauty of

The blueberry colour.

So, it's very nice.
Mhm.

I love the colour
of your meringue.

You got great shine on it.

We'll listen for
that crunching sound.

The outside's
still crunchy so,

That that gets
a nice texture.

It's a challenge to put
banana in something like this,

You know, without it
tasting like baby food.

You know, but I think that
lemon does the trick there.

Flavour, it's good,
it's enjoyable.

I like the way that the
blueberries play on top.

Okay.

Absolutely gorgeous work,
so much detail.

But because
it's dark on dark,

It almost gets lost.

I do love the shine
on your meringue,

But even if these are
to look like vines,

I would have liked to
have seen a more

Refined presentation of this.
- Okay.

- You took a huge risk, huh?
- Yes.

Our first ever crunch
cake with rice pudding.

You can definitely
hear the crunch.

Wow, so there you go,

You actually have
layers in there.

Pretzels inside, huh?

- There is a saltiness.
- Yeah, pretzels and corn chips.

I love that
textural element.

It's just so
unique and different.

As a lover of mexican food,

I think you really
capture that spirit.

Thank you, I'm so,
I'm so happy.

We have such a solid
group of bakers here.

We have to really think
about what will they

Bring to the finale.

Raufikat's flavours
were just so delicious,

The meringue is spot on.

It's so technically strong.

But who could forget our
reigning star baker, tanner?

I think he did a beautiful
job to capture the beauty of

Blueberries into
a crème diplomat.

Kudos, because the
colour is nice and

A good flavour as well.

Maggie choosing a
dacquoise for the meringue

Wasn't a wise choice today.

But her curd was
absolutely delicious,

That was a ten.

Mahathi took a
big risk today.

She was very bold
and she delivered

An exceptional dessert.

So, do you have any idea
as to what your decision

Is going to be?

It's going to be difficult.
I don't think we're there yet.

Nope.

Raufikat...

Tanner, maggie, mahathi...

Your fancy desserts
have proven that

You are all finale worthy.

Today, I have the amazing
job of announcing star baker.

This baker will be the first
to secure a spot in the finale,

And the first to be
crowned star baker twice.

Congratulations...

Raufikat.

Thank you,
thank you, guys.

- Finale!
- Thank you.

You should all be so
very proud of yourselves.

We are so proud of you all.

And I wish that we could
bring all 4 of you into

The finale next week,
but we can't do that.

So, it is with
great sadness to say...

That the baker going home
this week...

- Is maggie.
- Oh.

Dammit.

I'm just really
disappointed.

It's been a long journey,
but I wanted

The chance to bake in the tent.

And I'm so proud of
myself for doing that.

I'm just not
ready to go home.

Today was a very
difficult decision.

Maggie did very well,
but mahathi,

She took a lot of risk,
and it paid off.

My advice to give to maggie,
keep sharing your bakes and

Make the world
a better place.

I can't believe it,
star baker, twice!

And in I'm in
the final, yes!

I'm really proud,
I'm really happy.

I'm in the finale!

Top three.

This is crazy.

I never in a million years
imagined that I would be

Going into the finale of
season four of

The great canadian baking show!

What?!

- Next time...
- Agh!

...It's the finale.

I feel very
stressed out right now.

Three brilliant bakers...

They expect perfection.

...One coveted title.

The winner of the great
canadian baking show is...