The Great Canadian Baking Show (2017–…): Season 5, Episode 9 - The Great Canadian Holiday Baking Show - full transcript

Ason has
descended upon the tent.

Bakers, judges,
and some lucky tasters,

All gather for the event.

The christmas lights are hung,
menorahs and diyas are lit.

And for the non-denominational
ones, a denominational gift.

Kyla has made her
famous gingerbread

With a fabulous
cookie cutter.

And bruno is ready to
tell the bakers that

It needs more butter.

Oh, here comes the bakers
all covered in snow.

Welcome to
the great canadian...



- Holiday...
- Baking show.

Tonight...

I'm already making a mess.

Feeling festive, feeling sexy.

Four old friends...

Jodi, it smells great.

It's feeling the love.

Three festive challenges...

Multi-tasking.

Put a little more rum in it.

Two friendly judges...

This is exquisite.

And one holiday star baker.

The winner is...



the holidays are here,
and we've invited some

Old friends to help us
celebrate the season.

Joining us are four
former finalists:

Season one baker, linda.

Season two baker, sachin.

Back again.

And from season three,
colin and jodi.

I never in a million years
thought I would get to

Come back, and for
a holiday special.

I'm so pumped.

It's the one time a year
that flour, sugar,

And butter aren't the enemy.

And it really is one of
my favourite times.

I've never baked with these
bakers before and,

I'm excited to bake
with my new friends.

I didn't come here
to make friends.

I came here to ruin
everybody's christmas...

And walk away with that plate.

Just kidding!

Good morning, bakers, and
welcome to the great canadian

Baking show's second
holiday special.

Things are about to get holly
and jolly up in the this tent.

As you know, the holidays
are all about enjoying

The ones we hold dear...

The holiday treats.

So, for your
signature challenge,

You'll get into the season
spirit by making

A festive goodie tray.

That's right, you'll bake
your favourite

Festive treats for our
holiday hoopla.

You have two hours
and thirty minutes

Until the festivities begin.

- On your marks.
- Get set.

Bake!

Back for the holidays,
it is very exciting.

Although, I won't lie,
a bit nerve wracking.

Like, I feel like I'm
coming back home,

But someone decorated
before I arrived...

Which is probably exactly
what happened.

Does anybody else hear the
festive music in their head

Or is that just me?

The holiday special is back.

It's very nice to see
all the bakers.

It almost feels like
a family reunion.

Feeling great.

Let's pretend that we know
how to use a mixer again.

Yeah!

For the festive goodie tray,
we've asked the bakers to

Make two different
kinds of desserts.

We want to see something
that is properly baked,

Has rich flavours, and bring it
up a notch and give us

Something that's really
glamorous and luxurious

For a holiday celebration.

What is jodi doing?

Measuring out by eye.

'Cause that's how I do
it at home and

That's how I'm
gonna do it here.

- Hi linda.
- Hi!

- Good to see you again.
- Yes.

- Happy to be back?
- Yeah, exciting.

- It's like I never left.
- Oh good.

A lifelong
home baker...

Focaccia, I guess 'cause
I've done it so long

I just know it's ready.

...Linda's strength in the
kitchen throughout

Season one came from
her experience.

If you can see through it,

Then you know it's
just about ready.

With her homestyle flavours and
elegant presentations...

Linda always left the judges
wanting more.

I want do dive into that pie.

Thank you.

Today, linda will be
bringing two of her

Favourite holiday
goodies to the tent:

White chocolate mousse
shortbread tarts,

And cranberry and orange
shortbread cookies.

I do a festive cookie tray
every year.

As people stop by
to visit you...

Put out treats, right?

'Cause that's what
they come for.

Feeling festive,
feeling sexy.

Feeling confident.
Eggs, done!

Each baker is starting
with a small cake or tart

They plan to dress up
for the holidays.

On christmas morning,
it's a really great tradition

To have irish cream
and coffee.

So, I am making small cakes
that have an irish cream mousse

And a coffee pastry cream.

So, I'm making
cinnamon spice cakes.

Very tasty, very festive.

And I hope bruno and
kyla love them.

Gingerbread cake is one
of my specialties.

Smells like christmas in a bowl.

Jodi charmed in
season three...

...With her boundless energy
and unwavering positivity.

Hoo!

When things don't go right,
carry on, finish strong.

A mother of two...

Cool my pretties.

...She relied on her finely
honed kitchen instincts.

I always do everything by feel.

And won over the judges with
her joyful, whimsical bakes.

That's one of the best tarts
I've had in a long time.

- Oh, thank you!
- Yeah, it's very good.

Her holiday signature
will feature

Chocolate pinecone cookies

Hanging from their own
decorative tree,

And mini gingerbread
cakes topped with

A festive eggnog mousse.

What's the game
plan for today?

- Ah, just have fun.
- Yeah?

This time I feel more relaxed
because holiday baking's,

Like it's a fun
thing for me.

I couldn't be stressed
while doing it.

- It's my happy time.
- Aw, that's wonderful.

Going in the oven.

- Colin.
- Look who it is.

- Look who's here.
- Hello, my friend.

Guess who's stressed now.
Here I wrote:

"clear work surface and
take a sip of water".

'Cause I knew I'd forget.

I don't even know what
to do with you, colin.

Me neither, me neither.

Never one to shy away
from the spotlight...

I actually love this.

...Marketing manager colin
won people's hearts

In season three...

This is why I go to the gym so
I can roll this stuff out.

...With his running
commentary...

I don't know if
this is right.

...And his sense of humour.

Too sexy?

But it was his creative flair...

I'm doing my little snips.

...That excited the
judges the most.

- Good job, buddy.
- Thank you!

- Thank you so much!
- Yeah, very nice.

He's hoping to impress them
again with his chocolate

Hazelnut sandwich cookies, and
cinnamon spice cakes topped

With cream cheese frosting and
pecan praline crunch.

And how are you feeling
for time today?

I'm feeling okay,

But I haven't checked
the time recently.

I'm feeling fine.

Excellent.

Yes!

I'm gonna take the cake out
of the pan 'cause

It'll help it cool faster.

Oh!

It's just like, no space to
live my life, you know?

I have to get some liquid
nitrogen on my mousse cakes

Here just to fully
chill them out.

And then I'll mirror glaze them.

And away we go.

I feel really good about it,
if it all turns out.

Throughout
season two...

...Dentist sachin tried to
up the ambition of

Each of his bakes.

I'm making a
butter chicken sauce,

But I have to make
tandoori chicken first.

I'm trying to push myself
to new limits here.

Week after week he proved
himself a precise and

Knowledgeable baker.

I'm shocking it with high heat
so I can get all that butter

And all the different
layers to explode.

And showed that he
had plenty of style

To go along with his smarts.

I am very impressed with
the finesse of your work.

Thank you.

His holiday tray will be
his flashiest bake to date,

Composed of intricate
cookie mittens,

And irish cream and
coffee mousse cakes

Smothered in a
chocolate mirror glaze.

Wow, it sounds like somebody

Upped their game
in time for this.

I had to.
If I was coming back, 'cause...

It's not about winning, but
it's about winning.

This is my cookie dough.

I'm making chocolate hazelnut
sandwich cookies that are

Gonna be decorated with
little festive wreaths.

For their second
treat, each baker is putting

Their own spin on a classic
holiday cookie.

I'm making a
shortbread cookie.

And I do literally have
it everywhere.

I am making a orange cardamom
spiced shortbread cookie.

And I'm going to attempt to
pipe it as a knitted mitten.

These are pinecone cookies.

They'll look so much
more bling-y

Once I get the gold on them.

Okay, going in the oven.

One hour left, bakers,
one hour left!

Ugh, woof.

There we go.

Let's make it a
little bit darker.

The bakers will need to get all
their elements ready to go...

Come on, boil.

...So they can decorate quickly
before the guests arrive.

I am making my caramel to
stick my cookies together.

And I've over
poured my water.

I'm just thickening up
my royal icing

So I can pipe some detail.

It was too runny for
that type of work.

I have a love-hate relationship
with icing sugar.

I'm already making a mess.

Cookies are done.

Yeah, okay!

Looking good, just starting to
brown around the edges.

So, I'm looking like
I'm in good shape.

I think.

Where are we right now?

Well, we have to start on
the cookies 'cause it

Takes me a while to
decorate cookies.

Of course, and we don't
wanna be rushed.

Well, I think we're gonna be
rushed anyways, but...

it's alright.

I work better under pressure.

It's beginning to look a lot
like ten minutes left, bakers!

1, 2, 3, 4, 5, 6, 7, 8, 9,
10, 11, 12, 13, yes!

How's it going so far
with the bake?

They look good so far. And
hopefully, they don't get

Everybody drunk 'cause I've
added fair bit of rum to this.

It's like asmr.

Nobody counts calories
at christmas, right?

Aren't those beautiful
pistachios?

We're pivoting.

Pecan praline has now
become just pecans.

Bakers, two minutes left.

Oh my god,
oh my god, oh my god!

Oh!
That one got lots of gold.

Ah, dear.

I'm gonna hang them
from a tree 'cause

That's what we do at
home with them.

Is it falling?
Oh, my gosh!

This one's going on
the naughty list.

5, 4...

- 3, 2...
- Stay!

1! You're done, bakers!

- Yes!
- Great job!

Woo!

Remember when I said there
was no holiday stress?

I lied, I lied.

Now, the bakers will
have their holiday treats

Tasted by bruno and kyla.

- Hello colin.
- Hello.

Overall, it's a great
presentation.

- So, we should try cake first?
- Sure!

Beautiful colouration
on the bake.

How much
butter did you put here?

- It's oil, not butter.
- It's— oh, god, colin.

Oh, no!

- You got called out.
- I did.

Ah.

What I do really love is this
cream cheese frosting.

Oh, good. And there is
butter in the frosting,

So there's balance.

- So, should we try the cookie?
- Yes, please.

I just love how this rose
presents itself

In the centre there.
And your piping work is lovely.

Thank you.

Good flavours.

I like the contrast with
the crispy cookie.

Amazing work all
into the details.

- A bit more butter.
- Okay, noted.

I will add it to
the recipe, I promise.

Look at the shine on that glaze.

Wow.

But there is some inconsistency
in the angles on the side.

Okay, so we can see
everything inside there,

Holding up beautifully.

It's so delicate and
beautiful in the inside.

- It's an amazing little cake.
- Thank you.

Oh, wow, and we still have
cookies to taste.

And we still have cookies.

You can just see your detail
work is just so beautiful.

But the cookie looks a bit
inconsistent in the bake.

Yeah, you can see on the
side that the dough

Was struggling a little.

But your icing has this
beautiful cotton-like texture.

- That's very nice.
- Thank you.

Thank you, thank you.

I cannot believe that you made
these pinecones by hand.

This detailing,
it's so natural,

But the gold just
makes it so festive.

Beautiful.

And what's the flavour
of your cookies?

It's a chocolate
butter cookie.

And look at that centre,
beautiful.

I would have loved a
bit more chocolate,

But the caramel is good.

It's a good texture,
nice finish.

These are gingerbread cakes?

- Yes, they are.
- Okay.

So, your cake itself, it looks
a little bit dry on the outside.

But, once you scoop the
mousse with the caramel and

The molasses, the cake
has a lot of lift.

- It's very, very flavourful.
- Thank you.

- Thank you, jodi.
- Thank you.

Linda, you know to
entertain for the holidays.

The shine on your icing,
it's top notch.

This is exquisite.

And look at that beautiful bake.

Great taste of cranberry,
oranges.

I like that rich,
buttery crumble.

- It's very nice.
- It's the butter.

You see?

Huh?

We joke about butter all
the time, but in this case,

The butter is no joke.
It melts in your mouth.

Next, shortbread
pistachio tarts.

I love how vibrant your
cranberry drizzle is.

It just looks so appetizing.

And what a great contrast
with that pistachio.

It's just a warm flavour.

It's not overly sweet.

It's very enjoyable and,
like a cloud.

Thank you very much.

That's what you want, right?

People to eat it,
enjoy it and love it.

And you can never
have enough butter.

Everything tasted perfect and
the feedback was absolutely

Wonderful so I'm feeling really
good going into the technical.

Bakers, it is time for your
technical challenge,

Our version of a secret santa
where bruno and kyla give you

A secret recipe that you
cannot return or exchange.

Classic.

Alright, you two, jingle all
the way outta here.

- Bye!
- Bye!

Bakers, hailing from iceland,
your technical challenge

Is the vinarterta.

This elegant, intricate cake is
now even more popular as a

Christmas cake in manitoba,
where icelandic communities

Have kept the tradition alive.

A vinarterta is made up of
alternating layers of

Almond biscuit
and prune jam.

And bruno and kyla want you to
zhuzh it up for the holidays.

Bjorkers! You have one hour
and 45 minutes

To make sure your cakes
are fire and ice!

- On your marks.
- Get set!

Bake!

Vina... Vinarterta.

This is a wild recipe.

Are you kidding me?

The technical is a vinarterta.

Something that I've made
so many times. I'm lying.

What a wonderful holiday
surprise because

I never heard
about this cake.

Unless you've spent time in
iceland or winnipeg,

You may have never seen
a vinarterta before.

While it presents like a cake,
it's actually seven layers of

Biscuit filled with a homemade
prune jam and then

Topped with a delicious
buttercream.

Does
it make it difficult to cut?

Well, if you cook it perfectly,
it will cut perfectly.

If you over bake the biscuits,
they'll be hard and

Crumbly and very
difficult to cut into.

What you should see is all
those beautiful layers.

And what you want
is that perfect,

Even colouring that's
just barely blonde.

Mm, the prune jam hold those
wintery spices so well.

And then it's that
buttercream that gives you

The softness on top.

Happy holidays, kyla.

And to you, bruno.

I'm starting with my prunes.
Yes, I did say prunes.

They're like giant raisins...

The candy that everybody hates.

The bakers' first
challenge is to prepare a

Perfectly spiced prune jam.

Ground cardamom, cinnamon,
and ground cloves.

The recipe doesn't have any
measurements for the spices,

Which is very rude,
but I get it.

It wouldn't be a technical
if it had all the information?

"Transfer to a
shallow vessel and

Refrigerate until cool."

I'm gonna put it in
a frying pan.

'Cause that's a
shallow vessel.

I'm a shallow vessel.

This is prune jam.

And right now I'm just gonna
get it as thin as possible

So I can get it to cool.

So, the mixer, that's my
cake batter starting.

I am looking for
light and fluffy.

So, I'm there almost. I...

I just have to keep on mixing.

The vinarterta's
delicate texture starts with

Its seven precise
biscuit layers.

I have to roll out the dough
an eighth of an inch

And then to just
a rectangle.

And they all have to
be the same size.

Getting the size or thickness
wrong will throw off the

Final shape and consistency
of the entire dessert.

All mine look really small
compared to everybody else's.

Why is that?

These two are going in the oven.

Going in the oven.

Each layer of the
vinarterta only needs

A short time in the oven.

Coming out.

But with seven layers
to prepare...

I think I have eight layers
'cause there's two there,

Two there, two in the oven
and then two more.

...The bakers will need to
stay organized to make sure

Each biscuit gets
evenly baked.

Little cakes seem to be
very slow cooking.

I made 'em a little thick.

- Do you hear what I hear?
- Yes, the ticking clock.

Bakers, 45 minutes!
45 minutes!

Okay, I gotta get this
cake built.

Lovely.

I am stacking right now and,
the temperature of

Some of these,
they're a bit warmer.

So, I'm gonna put those
on the bottom,

So I can at least ice the top
on the cooler layers.

That's less than pretty,
it's like oozing out.

Well, somebody's gotta be
last in the technical.

Not gonna lie,
that looks delicious.

"Cover in two layers of
plastic wrap."

Okay, going in the fridge.

That's a strange
looking cake.

Kumquats, check,
check, check.

While their cakes
firm up in the fridge,

The bakers need to get started
on their two-part toppings.

Right now I'm trying to make a
syrup for the kumquats.

I'll keep on checking on it
to make sure

It's not getting
over-reduced.

I've never candied anything.
Or i—that's not true,

I have. I just haven't
done it successfully.

At the same time, the bakers
will also need to whip up

A smooth
buttercream frosting.

Let's hope this works.

Lovely, just lovely.

Do you want to
add the kumquats?

Do you think this is good?
Do you think this is thick?

- That's thick.
- That's thick now.

- That's thick with two c's.
- That's thick with two c's.

We got there.

Let's go ahead and get
these guys in there.

Time flies when
you're having fun...

K-kind of.

I'm feeling that it's gonna
be a bit down to the wire.

Okay.

It's not a nice feeling.

It's not, but it is at least
a familiar feeling.

Right?

Bakers, you have
ten minutes left.

"Trim the edges with a long
serrated knife before icing."

I know it says only on top and
it's probably to show

What are supposed to be
beautiful layers on the side...

Supposed to be.

So, I'm just making sure the
sides are nice and clean.

I icing'd my whole cake.

I like icing.

Bakers, you have
two minutes left.

"Use a melon baller to
create evenly marked peaks."

I don't know,
I'm just going for it.

"add kumquats," can use it to
cover up some of this chaos.

Let's get this done.

It's always better to be
more neat than less neat.

5, 4...

3, 2, 1!

Time's up!

Hands off those
vinarterta's.

- Yay!
- Vinarterta!

I forgot to put
the kumquats on.

Bakers, please bring your
vinarterta's up to the

Gingham altar and place them
in front of your photos.

The judges are looking
for a perfectly presented

Vinarterta, with seven biscuit
layers, a spiced jam filling,

Delicate buttercream and
properly candied kumquats.

Well, let's try
your vinarterta.

First baker.

First baker, looks a
bit small in size.

We were asking
for seven layers,

So we have an extra layer in
here and lots of thick jam.

I hate jam.

The jam has a good texture,

But it's missing that
decadent spiced moment.

Moving to our second baker.

Again, we've got these
very thick layers.

It actually looks very even,
but because the biscuits are

So thick, the jam is
little bit lost in there.

Overall,
good flavours.

It's very fragrant
with the spices.

If this had been
rolled out thinner,

We would have had an excellent
example of a vinarterta here.

Alright, moving to
our third baker.

We have a bit of an unusual
garnish in the string.

Maybe because there
is no kumquat.

And the side are iced too.

What's so impressive about this
dessert is to see all those

Beautiful, perfect layers so
we wanna show that off.

The biscuit just disintegrates.

The jam is cooked properly, but
there is almost no spice.

Okay, moving to
our final baker.

Lovely presentation here.

But a bit small in size.

The layers actually aren't
all even, so I think that,

That is what affected the size.

But the ratio of the jam
is pretty good.

The jam is very tasty.
Good use of spices.

Kumquat are nice,
not overly sweet.

Just be careful with your
edges and make sure

All your work
is really tidy.

But otherwise,
another great attempt.

Bruno and kyla will
now rank the desserts

From bottom to top.

In fourth place...

Linda.

Iced on all sides and the
biscuits disintegrated.

So in third place...

Whose is this?

Jodi.

You gave us eight layers
instead of seven.

And we just
wanted more spice.

Okay.

In second place...

Colin.

Quite good, except
inconsistent layers.

And so, in first place...

Sachin. If you'd just rolled it
a little bit thinner,

You would've had a nearly
perfect vinertarta.

Thank you.

- Way to go.
- Thanks.

It was a whirlwind of a day.

Getting back in the tent and
getting used to everything.

And winning the
technical is just the

Greatest way to
end this day.

I am so happy.

Oh, it just you know,
sometimes you got it

And sometimes you don't.

I'm gonna have to be
on tomorrow if I think

I'm walking away with
a cake plate.

I'm planning to use
all the tools,

Tips and tricks of the trade
that I've picked up

All the time that I've
been here, for today.

This is like my last hoorah.

I really, truly feel like we're
all on an even playing field.

I think it's anybody's
bake today.

It comes down to
today's showstopper.

Good morning, bakers.

Welcome to your
showstopper challenge.

And it arrived just in time
because the holidays

Aren't the holidays without
a big dramatic finale.

Today we want you to deck
the tent with a wreath

Made out of choux pastry.

You will be making an ornately
decorated choux wreath

Packed with
unforgettable flavours.

It needs to be so spectacular
that when people

Take one look at it
they'll say,

"damn! That's
a fine wreath!"

The ultimate compliment.

Bakers, you have four hours
to make your wreaths

"b-wreath"-taking.

- On your marks...
- Get set!

Bake!

Happy holiday "showstoppa"!

It has begun.

Do-do-
do-do-do do-doo.

I feel like an excited kid
at christmas.

I can't wait for this
all to work out.

Today's showstopper challenge
is the choux wreath.

The flavours have to remind us
of family gathering together.

And, I cannot wait to see those
elaborate decorations.

I hope it's a great bake.

Such a great platform for
the bakers to show us

Their personality,
tell us the story of

Their own holiday
experiences,

And really remind us of
why they were finalists

In the first place.

I have a lot that I want to do.

And it's just ensuring that I
have the time to do it all

So, it's kinda like last
minute christmas shopping.

I'm most worried
about my choux.

It has to be perfect because
that's the star here.

Well, I've made lots
of cream puffs...

So I'm not really too
worried about that.

The worst thing that could
happen if I don't cook

My choux properly is
I get a pancake.

And it's not the pancake
challenge, unfortunately.

If I don't get this
flour cooked,

All my filling are just gonna
ooze out the sides and that

Won't look very festive, and I
don't want that to happen today.

Colin, how's it going?

Alan, you're just in time
for my workout of the day.

Gotta do this for
two more minutes.

You sound very seasoned
and veteran about this.

Are you like a stranger
to choux pastry?

I'm not a stranger
to choux pastry.

Actually, the last thing
I made in this tent

Involved choux pastry.
Well, like other than yesterday.

- You know what I mean.
- Yeah.

An elaborate cookie reindeer
will serve as the centerpiece

Of colin's woodland wreath,
which will feature choux

Filled with two flavours of
creme diplomat:

Amaretto and pistachio.

That sounds like a lot
of elements, colin.

It's a lot of elements,
but better go big

Instead of going home?

Well, you're going home
no matter what.

Yeah.

Exactly.

Ah, oh, ah.

See that, it's like
falling in a "v"?

That's what I want.

Your hand gets so tired.
Anybody want a turn?

I love this technique.
So what are your flavours today?

So I am inspired by
christmas carols.

Will you be singing as you kind
of bring these back up?

I don't think so, I'm gonna
leave it to colin.

- Yeah.
- Yeah, yup.

I hear that.

I think you should like,
we should just throw away

The baked goods and it's a
sing off for the champion.

Whoa!

Sachin will evoke a
jingle bells sleigh ride by

Filling choux with hot
chocolate pastry cream,

And he'll wish you a merry
christmas with

Figgy pudding cream puffs —
then wrap it all together

With a sweet decoration.

I'm gonna be pulling
a sugar bow.

I've done it once with
moderate success.

- Once.
- So—once.

That sounds
extremely ambitious.

Yes it does, bruno.

- Well if the choux fits.
- Ha!

I'm topping my choux buns
with my craquelin.

And this is the darker one,
I have a dark and a light.

And that will differentiate
between my two fillings.

Craquelin forms a really
nice crunchy texture

To the choux pastry.

It's really about elevating
it sort of one more notch.

Alright, 20 minutes.

Alan, I got a letter from santa.

What does it say,
what does it say?

"Dear bakers, you're halfway
through the bake!"

Wow, he really
knows everything.

Does he know
who's gonna win?

Yes.

Oh, don't show them.

Okay...

What are we doing now?
Fillings, chocolate.

Chocolate and then fillings.

Yes.

It smells good.

- I'm getting really hungry.
- Jodi, it smells great.

It's feeling the love.

'Cause everybody else is
doing sweet cream puffs,

And I'm doing a
savoury choux,

Which could either help me
stand out or...

Not work at all.

Jodi's bringing the
appetizers to this

Holiday party,
filling her choux with

Mushrooms and cream cheese,

Spinach and ricotta,
and salmon mousse.

And why did you choose
those flavours?

'Cause there's
enough sweetness.

I wanna be a little savoury,
you know?

We have to have a little bit
of salt in the world.

Oh, okay!

This is my christmas
pudding pastry cream.

And I forget the rest of it.

I'm making my
crème patissiere.

Ooh.

And this is the eggnog mixture.

Put a little more rum in it.

Smells like christmas.

These look great.

I am happy.

Oh, the choux is baked.

- These are so beautiful.
- Thank you.

Did they turn out the way that
you wanted them to?

Oh yeah, they're
cream puffs.

Linda, I love that I come
over here and you're like,

"this is the way
it's meant to be".

It just speaks to your
experience.

Well, I guess I
am experienced.

I would say old, but people
tell me that's not correct.

Linda will draw from
holidays past to make a wreath

Filled with eggnog pastry cream
and hazelnut mousse,

Adorned with sugared currants
and mint leaves.

- Are you a big holidays person?
- Very.

- Very big.
- Yeah.

What about the best gifts
that you've ever received?

Well, for my birthday this year
I got a sports car.

- Ooh!
- It has two seats.

One for me and
one for my purse.

That's wonderful.

Just working on decor now.

How's going it
going over here?

Yeah, we're doing good,
as soon as I clean...

- Yes.
- I am going sugar bow city.

Come out, little point.

Alright, well that is supposed
to be a poinsettia.

I think the rose looked better,
but whatever.

This is isomalt, and then
I will pull it into a bow.

I am working on some
cookie accents so,

These will decorate the base
and the sides of my wreath.

I don't know why I decided
to do three colours.

It's like playing with lava.

These are currants
and mint leaves.

I'm a little bit
stressed for time.

We forget how stressful it can
be in the tent sometimes.

We certainly do.

I did it, it looks
just like ribbon.

I'm carving the star for
the top of my tree.

Finished decorating
the rest of it...

And I got that.

Thirty minutes, bakers,
thirty minutes!

I am finally filling my choux.

This is chocolate pastry cream
along with a swiss meringue

To emulate that marshmallow.

I can't remember where I cut
the holes in these.

Oh, there it is.

Generous with the filling.

It's intense hazelnut.

Probably the best one
I've ever made.

How do you know when they're
filled when you turn them over?

Oh, they're heavy.

It's a lot of piping.

I'm feeling the noodle arm
vibe right now.

After I fill this up here,

I'm gonna start
assembling my wreath.

So how're you gonna
build it together?

Well, you know I'm using a
cake pan as my centre.

And then I build around it.

That's some caramel that is
going to be used as my glue.

I'm just waiting on my
caramel to cook.

Just takes so long when
there's so much sugar.

There's nothing I can do
without my glue,

So I'm hoping
it's done soon.

Fifteen minutes until we hang
those wreaths, bakers.

Okay, I better quit farting
around and just get it done.

Multi-tasking!

This is just like cooking
a holiday dinner.

Get down to crunch time here.

Remember it's not a cheese
sauce, it's a cheese glue.

Oh, come on.

Oh gosh, I think I
over committed.

Whoo!

Oh, get out there.

Too much glue on my fingers.

When in doubt, cheese it.

I'm feeling a little crazed.

I just can't believe that
time has flown.

Two minutes left, bakers.

Less is more I think,
so I'm at that stage

Where I'm gonna self-edit.

10, 9...

8, 7...

6, 5...

- 4, 3...
- Gosh.

- Gotta build faster.
- 2, 1.

Happy end of the
showstopper challenge!

Yay!

- Yes!
- Time for a holiday nap.

Wow.

Now, the bakers will
have their holiday wreaths

Tasted by bruno and kyla.

Linda, please bring your
showstopper up to the front.

Linda, this is stunning.

I don't even know what to talk
about first, it's so beautiful.

These look too
perfect to be edible.

Yeah, your choux has a
beautiful puff to them.

I'd love to see this on
any holiday table.

Remind us the flavours.

- Eggnog...
- Yes.

And hazelnut,
white chocolate mousse.

Beautiful construction
on your choux.

But mine is not filled enough.

Right away you can tell
that's it's eggnog,

In your flavours and your
spices, they make sense.

And I particularly love the
flavour of your choux paste.

It's, it's very balanced,

And it's interesting and
complementary.

Let's see the second one.

Great texture,
beautiful cream.

It has this nutty, almost
candy-like hazelnut flavour.

- Thank you.
- Thanks, linda.

Sachin, this is a stunning
looking holiday display.

Very complex but extremely
elegant as well.

Thank you, thank you.

Pulling sugar is not easy.

I mean, the way
you were able to

Create these curls
and the sheen.

I mean, you must be
so proud of this.

Thank you so much.

Remind us of the
flavours for the choux.

So, the choux that is a little
darker is the hot chocolate.

So, there is a swiss meringue
and chocolate pastry cream.

You got a good about of filling.
It's actually too filling,

Which I believe I've never
seen in a choux.

- So, it's a premiere for me.
- Excellent.

You know exactly what it is the
minute you take a bite.

It has all the components of a
properly made hot chocolate.

- Lovely.
- Let's see the second one.

The lighter brown one is a

Figgy pudding inspired
pastry cream.

Very unusual to have
a choux paste

With a filling
that have texture.

It's original,
has great flavour.

And a good amount
of alcohol inside.

Ah!

It tastes like a
holiday bake shop.

It's a lot, but
in a good way.

- Thank you, sachin.
- I appreciate it.

- Thank you.
- Thank you.

Colin, it's a beautiful,
clean,

Almost nordic-like
holiday display.

I just can't believe the
detail in this cookie.

It's just such
beautiful holiday art.

Oh, thank you.

Alright, let's try the
darkest one.

This has a pistachio
crème diplomat.

They have a good weight,

But you can see the baking
time is way too short.

Pale on the side and quite pale
on the bottom as well.

Good amount of filling, it's
just too bad it's running out.

Mm-hm.

Should stay inside,
not oozing out.

For sure.

But the star here is the
craquelin for sure.

Oh yeah, really,
really well done.

And then what is the
filling in this one?

This is an amaretto
crème diplomat.

That's a very
delicate choux.

It has a cloud-like texture
that's very enjoyable.

But I'd like a tiny bit more
of that amaretto.

- Just another little hint.
- Okay.

And again, your craquelin,
you've mastered this skill.

Oh, good, and it's a new skill.
So, that makes me so happy.

- Even better.
- Thank you, colin.

- Thank you so much.
- Thank you.

So, jodi, you took
a risk and

Decided to do a
savoury wreath.

I did.

Well, it really paid off.
It's so appetizing.

I just wanna taste it
right away.

So, we have the eclair
style and this is?

Spinach and ricotta.

As I lifted it off, I
remembered that you did

A cheese to bind it and it
held together really well.

And I think it's just going
to add to the flavour.

Smart.

The filling has good flavour,
the dough is lacking salt.

Mm, and the next one?

The small one is a mushroom
and cream cheese filling

With rosemary and thyme.

So, they look beautiful,
the shape is rounded.

And look at that, it's so
packed full of filling.

That's how it should be.

- That one is...
- Yay.

Yeah, the mushroom comes
through in just the right way.

Beautiful, delicious.

And then, the final one
is salmon?

Yes, it is.

Beautiful weight, you know?

It's almost like a
meal on its own.

The salmon has a
lightness to it,

And it's just
well blended too.

- Thank you, jodi.
- Thank you.

Have another one
before you go.

I know, don't take
them away!

Thank you!

What a wonderful
holiday reunion.

So, we have four
amazing bakers here.

What did you see?

Linda is such a strong baker.

Using those recipes she's
learned and mastered.

Struggled in the
technical yesterday.

But again, she came back,

And the choux paste was
excellent quality.

What about colin?
How did he do?

Well, colin has just
grown so much since

The first time he
was in the tent.

Beautiful painting
on his cookies.

He has so much to offer.

And then, you look
at sachin.

He had so much ambition,
maybe too much ambition and

It cost him a little bit
on his first day.

However, today, he just
came back and

Literally tied it
all up with a bow.

And then we have jodi.

She was like baking
from the heart.

It was so tasty
and delicious.

Great concept overall.

So, who's going to get the gift
of holiday star baker this year?

Well, kyla and I need to
discuss it a bit more.

And taste everything a
little bit more too.

Can we try them?

If there is some leftover,
why not?

outside the tent,
a few more friends

Have gathered together to
make this party

Even more special.

Ah, oh, my god!

Ah!

Nice to see you!
How are you?

Hi!
I'm good, how are you?

Oh, my god, congratulations.

Hello!

Such a surprise.

Linda, jodi...

Sachin and colin...

Your holiday treats
were a real gift.

They gave us plenty
to celebrate.

And, a beautiful sugar high.

We wish we could deck all your
halls with cake plates.

But, bruno and kyla had to make
a very difficult decision.

The winner of the second

Great canadian holiday
baking show...

Is...

Sachin.

Congratulations!

Yay, sachin!

- Oh, my gosh.
- Congratulations.

You know, of all the
christmas's I've had,

Save for the first one
with my wife,

This one's ranking
pretty high.

This is the best christmas
gift I could ever get.

- Yay!
- Woo!

- Yes!
- Taking it home!

Listen, I came here to win.
Did I win?

No, but that just means I'll
have to come back another time.

I'm available.

- I'll just sing again.
- Oh, ha-ha.

I'll just play to my strengths.

We had a great time.

I'm so happy just to have
been invited back.

It was like I never left.

- This was so great though.
- It was, it was a lot of fun.

I am so happy!

I'm ready to
start my holidays.

- It's heavy.
- Yeah.

It's got a little
weight to it!