01x03 - Make It Ooze

[bunniefuu]

-[Stephanie] We did it.

-[dramatic music playing]

-[Stephanie gasps]

-[Juan gasps] Oh!

Oh my God.

We might be in trouble.

[high-pitched] Ah! [chuckles]

Juan got a catch of the day.

-[Stephanie groans]

-It's okay, it's okay, it's okay.

[Stephanie blows air]

It was, like, totally ruined.

Our splash was gone, our dolphin was gone.

[Stephanie] Oh my gosh.

[tense music playing]

Before we start,

I want to welcome back Thiago.

Everything okay?

[Thiago] Yes, Chef.

-Do you still have motion? And sense?

-Yeah, yeah. They checked for that.

Yep. All good.

-You were lucky, my friend.

-[Thiago] Yes.

You have to be a little bit crazy

to be a chef, right?

-Just a little crazy.

-Very crazy.

[chuckles]

[Amaury] Obviously, one of the showpieces

is not standing up.

Team Stephanie, how was your day?

We came up with the concept

to create awareness

about contamination

of the ocean with plastics.

We faced a lot of obstacles,

and we overcame a lot of obstacles.

Our journey was challenge,

overcome, figure it out,

challenge, overcome,

challenge, didn't overcome. [chuckles]

The fact that you broke, I don't care.

Because it's an exercise,

and we're gonna learn from it,

and know that now,

the gravitational point is a… a must.

The wave, it's actually the…

the best element on the piece.

I am under the sea,

and I'm seeing the light reflection.

You added texture,

you added the little pearls

who are maybe little bubbles going up.

It's a bold move

to try to put actual trash on a piece,

and they're well ex*cuted.

I like the base very much,

and I know you worked almost

entirely alone on the outside of it.

Thank you.

[Amaury] Juan,

what do you think about the dolphin?

Definitely wish

I could have done more detail,

definitely paint it really nice, and, uh--

-Shine it.

-Shine it.

The dolphin,

the overall balance is pretty accurate.

I was confused by your choice of color.

Did you not realize

what you were doing, or…

-Yeah. Yeah, I…

-We made a group decision on the color.

But you know

it's not the accurate color of a dolphin.

-[Stephanie] Correct, yes.

-So why the… the light blue teal?

We were being artistic,

and we wanted to use the blues

that we had created.

Gray was just such a dull color.

[dramatic music plays]

A dolphin, you knew

what it was looking like,

you were going for a realistic look,

and you can still play with shades of gray

and a nice white super shiny belly.

I think it could've contrasted pretty well

on the piece.

-What do you think, Mellisa?

-Yes, I…

[sighs]

-It happened so fast.

-Yes, I…

I agree with you. I was… Yeah,

I was surprised when the blue came out.

I thought it was gonna be gray and white.

But it was done.

When I saw it, it was done.

So it was like, "Okay,

we're out of time anyway," so I just…

[chuckling] I don't know

how to fix it when it's…

You know, it's done!

Ouch! That hurts.

Like, that was a double whammy, like,

a one-two punch

that just kinda hit me right in the gut.

-Amanda.

-Chef.

Are you happy

with what you've created with your team?

I'm extremely happy.

We wanted to bring awareness

to what poachers are doing

to the elephants.

Elephants are being poached

for their tusks,

so we kinda represented that

through our piece

with the broken tusk here,

and then the glowing tusk, the shiny part.

I like that you respected the exercise,

which was, bring a shiny element

to highlight what was the most precious

in your design, with the pink tusk.

Good job on that, Tyricia.

I like that you brought to the table

some chocolate work.

Fun, playful leaves,

a flower on top.

The texture of the elephant,

it's… it's not bad,

but when I look at it, I see

three different persons working on it.

I don't think it's cohesive.

The head is well done.

Rounded, clean.

-Good job on that.

-Thank you.

[Amaury] And the body seems

like someone else did it.

I would've loved to see the same kind

of work and curve on the back,

on his ribs, on the belly.

Um, we could've definitely,

like, defined the bottom

as much as we did the top.

I did love that your base of it,

it's a solid foundation,

using the strength of the chocolate.

[Tyricia] Thank you, Thiago.

But it was a very good approach

and a good application

of the previous task.

You cannot break that piece,

no matter what.

Nope.

-So for that, good job. Thank you, guys.

-[Team Amanda] Thank you, Chef.

Team Amanda, Team Stephanie,

we have a team winner.

Congratulations, Amanda's.

[students applauding]

[Amanda] I'm very proud of my team.

At the end of the day,

we… we accomplished an elephant.

We're defying gravity with that trunk.

I know you needed this

to boost your self-confidence.

-I hope it will help you tomorrow.

-Absolutely.

I'm now going to name

today's best in class.

Keep in mind

that the best in class is individual.

You don't have to be

in the winning team to be best in class.

It's an overall from your pastry work

and your individual involvement

as a team during the chocolate exercise.

And every day,

anyone can be best in class.

There were two obvious candidates for me,

one from each team.

[suspenseful music playing]

It's Daniel,

with what he brought to the team,

stepped in mid-project,

and brought a lot of beautiful work.

Thank you, Chef.

[Amaury] The second person

I would like to highlight today…

is Mellisa,

for what she brought to the table

and for her great work

on the pastry exercise.

Thank you.

Mellisa was higher on the pastry side.

Daniel was a little bit under,

but what Daniel brought

on the showpiece was a little bit higher

because of the accommodation

he had to do, joining an existing team.

He was very flexible.

That shows a lot

about the quality of a chef.

Thank you.

My problem with this,

it's that I have a perfect tie.

It is hard for me to decide,

so I'm gonna ask you

a very difficult thing.

I want you to break the tie.

Please vote either for Daniel

or for Mellisa for today's best in class.

Amanda?

This is a tough one,

but I'm gonna have to go with Daniel.

He saved the day

for Team Amanda this week. [chuckles]

-Tyricia.

-I would vote for Daniel.

I liked how he, uh, stepped in,

and he was a big part

of our project getting finished,

so, I mean, I vote for Daniel.

Juan.

Everything that Daniel showed today,

just the way that he stepped in,

and he was able to create that,

it's incredible.

But I'd vote for Mellisa.

I didn't vote for Daniel

because I didn't think that was fair

for him to win, because he was actually

at the bottom on the pastry exercise.

Stephanie.

I know how devoted she was to my passion,

so for that reason,

I'm gonna choose Mellisa.

Seeing how Mellisa worked,

it wasn't really a question

of who deserved that title,

but it just kinda looked

like we were creating another tie.

Daniel.

Um, I'm gonna vote for Mellisa.

[Tyricia] Oh wow.

What a gentleman.

No, honestly, no, but knowing

that Mellisa was working on the base,

and I see that as, like,

it's technically ex*cuted very well.

-I agree with you.

-So…

That is why

I'm genuinely still voting for Mellisa.

[Daniel] Having not done so well

in the round one,

Chef and I sat down, and he was like,

"Daniel, the biggest thing

that you need to remember is

to stay humble."

I'm not a very selfish person,

to be quite honest.

So that is why

I ended up voting for Mellisa.

To be, to stay on that track

that Chef is trying to push me into.

Mellisa.

I'm gonna vote for myself.

[tense music plays]

I know my contribution to my team,

and I know my pastry of that day,

and between the two of us,

I'm gonna vote for me.

Congratulations, Mellisa.

Today, you are the best in class.

[Tyricia] I think she shouldn't have voted

for herself. She's trying to get that 50K.

She's like, "Don't care who's in my way,

I'm pushing you out."

[laughing] You gotta do what you gotta do.

Thank you for your hard work today.

-See you tomorrow.

-[students] Thank you.

-[Mellisa] Good night, Chef.

-Good night.

Thank you.

[pop music playing]

I thought it was gonna be a tie,

then she broke the tie, I was like, "Oh!"

[Daniel] Yeah.

[Thiago] I mean, it was hard for me.

I wasn't there.

Obviously, if they'd have asked me

to vote, it would've been…

I would've said Daniel,

because you stepped in.

[Amanda] Yeah.

[Tyricia] You definitely have

a different glow today

after your win,

your acknowledgment. [chuckles]

I'm not blue

from all the cocoa butter today.

[laughing]

Had to wash my hair three times last night

to get all the cocoa butter out.

-How do you feel about the vote?

-Really awkward.

[curious music playing]

[Juan] For Mellisa, her, like…

her competitive side tends to be harsh.

Sometimes it can be seen

as she's being bossy

or she's being selfish.

Definitely, she's super competitive.

-I know you're happy she won. [laughs]

-[Stephanie] I was gonna say… [chuckles]

[Tyricia] She's like,

"Well, I'm happy where it went."

[laughing]

[coughs]

[clears throat]

As much as you wanna say

it's not a competition, it is.

[chuckles] I mean, I'm sorry, it is.

And so, I need to push a little bit

because I am here to win. Yeah.

-[Amaury] Good morning, everyone.

-[students] Good morning.

-Have a good look at it.

-[Tyricia] Oh my God.

Wow.

[upbeat music playing]

[Stephanie] There is so much detail,

you can see the little roses

inside the gold.

-[Thiago] It's amazing.

-It also looks delicious.

-It looks really real.

-[Thiago] You can light it up.

[Tyricia] Oh, it has a real wick.

I have to light it up.

-Oh, a gold lighter.

-Oh.

So fancy.

-[Thiago] Heads up.

-[softly] That's so crazy.

Today, it's going to be

about telling a story.

I'm gonna tell you my story.

During Christmas Eve, the candle lit.

-Everybody's excited, waiting for Santa.

-[chuckling]

[blows]

Let's see what's inside.

[students oohing and aahing]

-Ooh.

-Oozy.

[Amaury] You have a cookie cream candle

filled with oozing-out milk.

And all the base is a little chocolate box

that hold a variety of teeny-tiny cookies.

[students chuckle]

-[Amanda] Look at that.

-Oh my gosh!

[Amaury] I'm offering a new concept

of glass of milk and cookies.

-Go ahead.

-[Juan] Yum-yum-yum.

It is a masterpiece

from the mastermind of Chef Amaury, so…

It's amazing.

[Stephanie] Mm-mm.

[Amaury] For the demonstration,

I'm gonna show you one way

for making an oozing-out element.

There is a lot of different additives

you can add to have the perfect ooze.

It will really be up to your creativity

and discretion to use whatever you want.

I see all your brains…

[mimics churning] "What story to tell?"

Make me dream, huh?

A nice story, not, uh…

Not something creepy.

-[students chuckling]

-There goes mine.

[students laughing]

This is an oozing caramel.

We're going to cook it to 107,

because it's just right.

You cut, and gently it's pouring out.

If I go 106, it will be more runnier.

If I go 109, it will almost stay in place.

-Big margin of error. [chuckles]

-[Amaury] Yes, sir.

Once we reach the proper temperature,

I'm going to stop the cooking process

right away.

I'm going to Burr mix.

[whirring]

I'm adding my gelatin,

my salt,

and then my butter.

And that's it.

You're gonna have four and a half hours

to create a dessert telling me a story.

And you must include an oozing element.

As you cut through the dessert, one

of the elements must start falling slowly.

You don't want something too liquid.

You don't want something too thick.

You'd want something

that harmoniously makes you salivate.

As you see it, and you're like,

"Ooh, yeah, that's mine," you know?

-[chuckles]

-[Amaury] Make your mouth water.

-Are you all ready?

-[students] Yes, Chef.

You may begin.

-[Amanda] Okay.

-[Cedrick] All right.

[exciting music playing]

Failure is not an option.

-Go. Here we go. Yeah, here we go.

-[whirring]

-[Amaury] Tyricia.

-Good morning, Chef.

Ooh, a story about love.

-Isn't it?

-[Tyricia] Um, yeah.

-It's a story of self-love, more so.

-[Amaury] Okay.

[Tyricia] Just me finding

who I am and loving myself.

Um, I have a lot of self-doubt, um,

in life and especially in pastry.

[chuckles]

I normally put myself down.

My friends and family have to tell me,

"No, you're this."

It's just, like, part of my anxiety.

[chuckles]

This is just a caramel,

the one that will be oozing out?

I thought the praline will be the element

oozing out of your cake.

-I mean, I can. I'm planning on…

-No, no, no.

-You stick to… to your plan.

-Okay. [chuckles]

I'm not here to put doubt in your head.

I think that Chef is helping me

with my confidence in what I do.

Like, I've never saw

anyone like me doing this.

I can't see myself in it.

Once I get that confidence,

then I think I'll be more into my zone

and can be the best in the class.

[upbeat music playing]

The most important part of this

is completing something that oozes.

Which I love, which I do a lot

in my desserts, which I've always done.

So, I was thrilled about it.

It came to my mind

one of the greatest moments I had

was building this really cool

marble track with my son.

I was thinking

about how do I make a track,

and then I'm like,

"Let's do the marble nice, clean, shiny,

the colors that the boys like."

You chose a simple design,

so, it has to be perfect.

Yep.

I haven't won yet,

and it sucks. [chuckles]

You know, I don't know

if it's the timeline, the time frame.

I've never had a problem

with time management skills.

I've also never cut my finger before.

So, it's one of those things

where I need to pull back.

[Cedrick] Thick cherry compote.

Pinch.

-Mellisa, did you request more eggs?

-Yeah, thanks.

-[Tyricia] Are you doing a caramel too?

-Passion fruit.

[Tyricia] Ooh.

-[Devin and Carolyn] Hello, Mellisa.

-Hi.

-[Carolyn chuckles] How are you?

-[Mellisa] Good.

I've been revisiting a lot of Aesop fables

with my nephew on FaceTime.

We read about the goose

and the golden egg the other day,

so I'm gonna recreate, uh, the golden egg.

[Carolyn] Ah, that's awesome.

[Mellisa] It'll all be a chocolate shell

that's inside, uh,

hollowed-out eggshells that I did.

So then Chef gets one,

he will have to peel the egg

just like you would a real egg,

and then the surprise is hidden inside.

So how confident do you feel

in presenting an actual eggshell

to Chef to peel?

I feel confident.

[Carolyn] Instead of making it

out of chocolate?

Well, it is gonna be made

out of chocolate per se,

'cause there'll be the chocolate shell

underneath. I think it's a great idea.

-So I'm gonna go with it.

-Awesome.

Scientifically speaking, the chocolate

should contract away from the eggshell,

and then you're gonna be able to peel it.

I really wanna swing for the fences.

When you have 50 grand on the line,

you have to make sure

you're presenting enough reasons to win.

I'm willing to take the risk.

I love she's thinking outside of the box.

I can tell you don't like it already.

-I see your face.

-No, I…

[Devin and Amaury laugh]

[Cerolyn] The prospect of getting

even a small fragment of eggshell

would completely ruin

an entire experience,

and I hope for your sake that

you don't get any eggshell in your mouth.

Oof.

[exciting music playing]

Ow.

-Yiy-yiy-yiy.

-[Juan] Is that your oozing element?

-[Tyricia] Hm? Yeah.

-[Juan] Is that your oozing element?

-[Juan] Take it to 105.

-Okay.

[Tyricia] The hardest part

about creating the ooze,

if you cook it too little,

it's gonna be too watery,

or if you cook it too long,

it's gonna be too thick and it won't ooze.

So you have to get it in that little,

little window of perfection.

[Tyricia] Oh my God, I think I got it.

-[Mellisa] Doing okay?

-Yeah.

I just have to do it completely different

than what I thought.

I knew we were gonna see fruit centers,

we were gonna see caramel centers.

I wanted that center to be different.

Round two.

[Thiago] I'm doing a liquid ganache

which I know works.

You know,

you just need time to make it work.

Playing with fats, and emulsifying it,

and getting it to ooze, it's a challenge.

And that was the risk.

My ooze didn't ooze.

I'm glad you know.

-[Thiago] I'm so sad.

-[Devin] What do we do to correct that?

-Uh, change the fat ratio.

-Okay.

[Thiago] Before, it was a little thick.

-I'll leave you to it, sir.

-[Thiago] Thank you.

-You using?

-Yeah.

-sh*t's gonna go everywhere.

-Good.

[Juan] Definitely,

one of my competitions here

will be Thiago.

He has a lot of good understanding

of pastry and flavors,

but he tries to push so much

that that's what he's lacking.

Someone is having fun.

[Juan] I think I made the tiniest flowers.

-[Amaury] Might be it, yeah.

-[Juan laughing]

What are you telling me today?

What's the story?

So, there was a book

that they used to read us as a kid.

-[Amaury] The Little Prince. A good one.

-[Juan] The Little Prince.

[Juan] This book actually helped me

understand a little bit more of myself,

during what I was going through,

the grief for my mom.

So, I created the moon,

the planet that he used to live.

It's quite beautiful.

[Juan] My mom was a kindergarten teacher.

That was a book she read to the kids.

So, I wanted to do something

that will pretty much, um, honor her.

Not just everything that I lost,

but everything that I gained with her.

[Carolyn] Chefs, one hour to go.

[students] Heard. Thank you, Chef.

We wanna see

some great pastry today, guys.

[Cedrick] Oh you will.

-[Carolyn] One hour, please.

-[Cedrick] Don't you worry. Yes, Chef.

-Stephanie?

-[Stephanie] Yes?

-[Amaury] Are you good on time? All good?

-I'm good, yeah.

I'm assembling my, um,

insert for my coffee mug,

and once that's assembled,

I'm gonna roll it in white chocolate,

airbrush it in white cocoa butter.

So I still have a few things to do

to finish, but I think I'm on time.

Okay.

[Stephanie] I'm trying to tell the story

of my grandma and I.

We'd have our coffee together

and the biscotti she'd make.

Um, inside, it's gonna be

a traditional tiramisu.

I'm gonna make my own mold,

um, out of acetate paper

to create the cup shape.

I'm pushing myself out of my comfort zone

in every single challenge I'm doing.

Creating lifelike tacos,

and then creating

my own chocolate espresso cups.

I know I am capable of doing this.

My downfall

is that I get nervous and caught up

and really frazzled

when the time is clock-- Counting down.

Come on.

Not enough salt.

[Daniel] There's a lot at stake,

uh, with this pastry round.

Coming in,

having won the first pastry exercise,

then having lost it…

Chef said it really well. He was like,

"Daniel, take a few steps back,

hone in on flavor,

hone in on technique on pastry."

I got this, no worries.

Now it is about winning pastry exercise,

doing well, and being on the top.

-[Carolyn] Thirty minutes, chefs.

-[students] Thank you, Chef.

-[student 1] Thank you.

-[student 2] Heard.

-[students] Heard. Thank you.

-You are welcome.

[sighs]

[whispering] Come on, come on, come on.

[suspenseful music playing]

[Juan] God jam it. Fingerprints.

There are fingerprints

just all over the place.

So I literally just went with it.

-[Devin] How are we doing, Thiago?

-I got it in the freezer a little late.

I think I listened for the first time

to keeping it simple with the marble.

Only ambitious part

was getting the center ooze.

And I feel like nothing is,

you know, working out the way I planned.

[Thiago] Oh,

how I wish I had liquid nitrogen.

Nice.

[Tyricia] I don't know

if my stuff will be ready.

-[gasps] F!

-It's okay, it's okay.

Don't worry, don't worry.

We got this, we got this. Don't worry.

We got this. There you go.

I think, because it's just

so much emotion in this,

because I know where I came from

in this whole journey I've been on,

I feel like

if I don't get this dessert done,

then I completely failed my family.

[chuckles] That's how I felt

in that moment.

[Juan] Succeed.

-One minute.

-[Stephanie] Ready.

[Cedrick] One minute.

[exciting music playing]

[exhales sharply]

[high-pitched] Oh…

Plate, Thiago.

-Do you want help putting it on the plate?

-[Thiago] I'm all right.

Let's go, Thiago.

-[Stephanie] Don't fall over.

-[Amaury] Three, two, one.

Done.

[exhales forcefully]

-[Amaury] Thank you, chefs.

-[students] Thank you, Chef.

Chefs, can you please

bring your desserts forward.

[curious music playing]

[Amaury] Daniel.

-Yes, Chef.

-[Amaury] Bring me this ice-cream cone.

It's a retake

on the first thing I ever baked.

Uh, it was for my brother's birthday,

and I saw something online,

and it was, like, trending

where you baked cupcakes in cake cones.

And, as I was baking, I was so afraid

that I was gonna burn the cupcakes,

and I pulled them out so early

that the batter was raw.

But, you know, at the end of the day,

my family was like, "Oh, it's still good…"

-Yeah, they lied.

-Yeah, I know.

But to be quite honest, I think everyone

here remembers the first thing they baked,

and, like, wow, had I not done that,

I may not be here right now.

-Is it gonna ooze, sir?

-I hope so, Chef.

[mellow music playing]

[Amaury] So we are forming

the perfect ooze.

That's… That's what I'm expecting.

A very slow drip of a soft element

and you're like, "Ooh, yeah. I want to…"

-You know? "I want to spoon that."

-[Tyricia chuckles]

I made peanut butter

with a chocolate mousse.

Uh, chocolate cake,

chocolate anglaise on the top.

And then it is piped with vanilla crémeux.

-What's this on top?

-The vanilla crémeux.

You forgot the sugar in it.

-[tense music playing]

-[Amaury] Try it. It's pure cream.

Yeah.

[Amaury] I get it once,

I don't want to eat it again.

It's weird with you because you already

got some of the harder parts of our job,

which is the precision,

the visual of it,

but then you lack on the…

What… what is the fundamental, the base.

The taste, Daniel.

Taste and texture.

Forgetting sugar in something can happen.

It's a bummer it happened to you today.

Stephanie, let me travel to Italy?

-Yes.

-[Amaury] Isn't it?

I like that you did

a little biscotti on the top.

They look nice, and, uh…

and the shape is exactly this.

Is it going to ooze, I hope?

Yeah, it should ooze. Hopefully. Um…

[curious music playing]

[gasps]

Ah!

Oh gosh.

-Stephanie…

-[Stephanie groans]

Oh my God.

[Stephanie] After I saw Chef cut

my acetate paper,

I literally just wanted

to go down and hide. I was done.

I was just like,

"Send me home right now, Chef."

[whimpers]

[Stephanie] It was like finding a hair

in your food

and, like, wanting to return it

and get all your money back,

but, like, ten times worse than that!

-It's very good. It's very good.

-Thank you.

You made honor to your grandma.

-I feel really bad. [chuckles]

-We're all learning here.

Probably why it didn't airbrush

so well, and the fingerprints.

[all laughing]

She's like, "It doesn't apply,"

you know? Like, just… [stammers]

-Oh my God.

-[Amaury] Yeah.

Working on plastic is different

than what you…

You two should talk, you know?

Exchange visual and recipe,

because your design

but this type of quality

of ingredient and component,

and it's… it's exactly what I want.

-We're making something when we're done.

-Yeah, let's go do that. [chuckles]

-Tyricia.

-Oh, great.

[Amaury] The glaze is well done.

It's shiny.

-Should I just split the heart open?

-[Tyricia] Yes, Chef. Literally.

[laughing]

All right. Let's try this.

Is it oozing? It's not oozing.

[Amaury] Well, I don't have the… the ooze.

I cooked it to, uh, 105.

It… It is oozing out. It is. No?

Just give it a chance.

It's slow like me, okay? [laughing]

[Amaury] So, it is, yeah.

-It is a gentle ooze, but it is oozing.

-[Tyricia] Okay.

It's a pecan financier, pecan caramel,

coffee mousse, and then a whipped cream.

I'm really pleased by the taste.

And the texture.

Oh. [chuckles]

[Amaury] Uh, the caramel is good.

The crunch is here.

Like, for me, it's a…

it's a very good dessert.

-[softly] Yes!

-So, yes. [sighs in relief]

Cedrick.

[Cedrick] I lived in Germany

for a short period of time,

and we had two huge cherry trees

in front of our apartment.

So, there is of course

the chocolate on the outside

to represent the cherry tree itself.

[Amaury] I… I like the visual.

I also understand this is a bark.

So you are piquing my interest.

I'm just gonna go.

-[Cedrick] Yes.

-But it better ooze, huh?

Does it ooze?

[suspenseful music playing]

It's quite nice. But it's not oozing.

I'm gonna… I'm gonna taste it.

[Cedrick] The bottom is just a…

a very lightly spiced sablé,

and the cherry mousse.

And then the light,

almost white, is the honey crémeux.

[Amaury] It has a very nice cherry flavor.

Texture-wise, there's a little bit of work

and improvement to be made.

The cherry mousse is very similar

to what you've done before with the apple.

It tends to be a little bit grainy.

I'm biting into things,

like almost chewing on it.

Maybe it's… You take too much risk.

[dramatic music plays]

Amanda.

[plate sliding on countertop]

[Amanda] When I was in the Army,

I was in the Ordnance Corps,

and this is that symbol

for the Ordnance Corps.

At every military ball,

there is a missing man table,

and on that table is one single red rose

that represents the blood

that is shed by soldiers, um,

protecting our freedom. [emotionally]

It also symbolizes those family members

waiting at home for them to come home.

[heartfelt music playing]

-[Amaury] It's okay. Get it out.

-[breathes deeply]

So, inside my dessert

you'll find a raspberry mousse,

a rose cream, a sponge cake,

and the raspberry coulis

represents that blood that's shed.

I love… I love the story.

Should I… Should I fear for my life?

-No.

-[students chuckling]

-[students] Ooh.

-[Amanda] Ooh.

-[happy music playing]

-[all laughing]

[Amaury] The perfect ooze-out element

that served exactly

the purpose you wanted,

but the amount of chocolate…

-Oh, yeah. It's super thick. Yeah.

-Oof.

-This for me is unacceptable. It's…

-Well, see, what happened was… [chuckles]

-[students chuckle]

-Okay. All right. Let's get to the story.

When I was dipping, I tried

to pull it out, and it fell right in.

[Amaury] Okay.

It's a very good first try.

-Thank you, Chef.

-[Amaury] Thank you.

All right, Mellisa.

So, um, I chose

one of my, uh, favorite Aesop fables,

which is about the goose

that laid the golden egg.

I'm really hoping that you'll be able

to crack and shell the egg.

It's a real do-or-die situation, isn't it?

-Yeah.

-[Amaury] So let's… let's have fun.

And the stand is just chocolate?

[Mellisa] No,

the little legs are chocolate,

but then the seat part for the egg

has cookies that I ground up,

some orange zest,

and salt in the milk chocolate.

It's really glued. You know

how to glue chocolate. So, that's good.

Gonna do it with the stand.

-I'm scared if I… I'm gonna crack it.

-Yes, Chef. Yeah.

[egg taps]

[suspenseful music playing]

[Amaury] Ah. Yeah, that's the problem.

-[dramatic music plays]

-[Amaury] I'm getting shell in here.

[chuckles nervously]

[Amaury] So, it's oozing out.

It could've been amazing

if it would have worked.

I'm very conflicted.

You are challenging yourself

on things extremely ambitious.

I'm always the one giving you

the advice of thinking outside of the box.

Today it won't pay off,

but maybe tomorrow it will.

Then I'll go on the moon.

You… You did quite a nice chocolatier job,

the little nice flower.

One thing I've noticed,

I can see the fingerprints.

I saw the fingerprints

and I realized that,

then I started

putting fingerprints all over.

Okay.

[students laughing]

You turned it towards an advantage

because it looks very genuine.

As a professional I just know

you didn't mean to do that at first.

-Correct.

-Is it going to ooze?

-Yes.

-[Amaury chuckles] All right.

-It's not oozing?

-[Amaury] No.

[Juan] Jam it. [chuckles]

So, we have a mascarpone mousse,

then a vanilla with strawberry syrup cake,

a lemon crémeux,

a strawberry cereal crunch.

[Amaury chuckles]

Yeah, it's very good.

And it's technically well-made.

I mean, everything is straight,

the chocolate is very thin,

the components look soft.

It… It's a good dessert.

[mellow music playing]

Please, uh, Thiago.

[curious music playing]

[Thiago] I lost 45 minutes

with the center,

so I made a center, froze it,

when I checked it, it didn't ooze.

And I know a big part of the challenge

is getting to ooze.

So I had to change things up,

but I know it's gonna ooze for sure.

I like the blue. If you served me this,

you tell me the story,

I'm like, "Okay,

that's a marble, fair enough."

[students] Ooh.

Well, it is oozing,

I'd almost consider it as, like, a sauce.

For me, oozing out

is on the slightly thicker side.

-Let's see how it tastes.

-[suspenseful music playing]

[Thiago] So, I have the liquid hazelnut

milk chocolate ganache,

made diplomat cream

out of hazelnut, I have a financier,

and there's milk chocolate

hazelnut crispies in the middle.

[Amaury] I don't know,

the elements for me did not blend right.

-Texture doesn't please me as well.

-Okay.

Chocolate is a beautiful

and treacherous mistress sometimes.

[dramatic music plays]

[Amaury] Today's leader,

starting from second place…

Tyricia.

-Oh my God.

-[Amaury] I'm proud of you, Tyricia.

I'm trying to show him that I've got it.

I can do this stuff.

[laughing]

All right. And now

the one that scored the most.

The only one where the presentation

was so perfect,

I could easily finding myself selling it.

[curious music playing]

[Amaury] Juan.

It's missing out the oozing element,

but as far as, like,

the… the texture, the flavor,

it was quite accurate

to what I'm expecting into a dessert.

Definitely not thinking

that I was going to be on top.

I was really, really surprised.

And literally right away I was just,

like, how proud my mom is right now.

[softly] Thank you.

[Amaury] So now,

the two people on the bottom of the class

on the pastry exercise.

-[suspenseful music playing]

-Mellisa.

And Thiago. I don't want this

to bring down your spirit

because I don't want you

to stop risking things,

uh, because it's also part

of what we're here for.

Too much ooze I guess is a bad thing.

I mean, who knew?

And I'm at the bottom of the barrel.

But the dessert that didn't ooze

got the highest score.

[dramatic music plays]

[sad music playing]

[Stephanie] I forgot

to take the paper off.

You get so mad at yourself

because you're like,

"Ah, what am I thinkin'?"

-And that's all it is.

-Yeah, I don't know what I was thinking.

-I was thinking… so many things.

-Mm-hmm.

I'm getting wrapped up

in this chocolate fairy tale land,

and trying to use as much

chocolate technique as I can,

and instead I'm really just kind of

burying myself in failures

at the moment. [chuckles]

And I know… I know I'm better than that.

-Well, that was rough.

-Bottom two.

[Thiago] Bottom two.

With great risk comes high reward

or high failure, I guess.

I mean, but I should be crushing these.

Like, you and I, you know…

-The amount of experience combined.

-Yeah, I'm just shocked.

I mean, I… I don't know.

[Thiago] I don't wanna take anything away

from Juan, he did a lot of work,

but he didn't respect the technique.

I think we should find out why…

why Juan's dessert got number one.

I really want to taste it.

Let's see if, um, he's just teacher's pet

or if Chef really just thinks

that he makes good desserts.

Yeah, you can eat a whole bowl of that.

-Juan is so good at what he does.

-[whimsical music playing]

I think Juan's best in class.

I think Juan's teacher's pet

because he's best in class all the time.

-Juan, yours was delicious.

-Oh, thank you.

We saved you mine.

So whatchy'all thought?

[Thiago] I need to understand

how you go from, "It must ooze"

to, like, "It didn't ooze,

congrats, you have the highest score."

I understand

why they can get, like, salty,

I mean, but the way

that my dessert of the moon was ex*cuted,

it was way better

than other things that were there.

[Thiago] Nothing to what you did,

like, it's beautiful tasting,

but it didn't ooze.

[Tyricia] We're all here to learn.

Some are here to win more than learn.

Juan has won twice,

so he has a bullseye on his back.

[Thiago] Like,

that's, like, I don't get it.

People think that when you're doing good

they kinda, like, find ways to, like,

like attack you, bring you even down.

I am taking this home, and I'm not letting

any one of them to take that away from me.

Next time you're gonna be scrolling

Amaury's web page

and I'm gonna be there, my face.

Chef Juan. [laughs]