WEBVTT 00:00:18.106 --> 00:00:21.776 Welcome to the Iron Chef Brazilarena! 00:00:24.029 --> 00:00:25.113 On today's battle, 00:00:25.196 --> 00:00:27.991 besides our lovely duo of judges, 00:00:28.074 --> 00:00:29.576 Rosa and Laurent... 00:00:31.703 --> 00:00:34.622 I'm also honored to announce our special guest. 00:00:34.706 --> 00:00:37.375 I got nervous when I heard he was coming 00:00:37.459 --> 00:00:40.128 because I admire him a lot and I watch his stuff. 00:00:40.211 --> 00:00:41.671 It's Leandro Karnal. 00:00:41.755 --> 00:00:43.089 Thank you. 00:00:43.173 --> 00:00:44.007 HISTORIAN 00:00:45.800 --> 00:00:50.180 Let's begin our battle. Our next chef is Paulo Rocha. 00:00:56.144 --> 00:00:58.980 I'm Paulo Rocha, and I'm a pastry chef. 00:00:59.022 --> 00:01:02.400 I'm proud to be from Minas Gerais, but now I live in São Paulo. 00:01:04.402 --> 00:01:08.490 I run the pastry section of the Président restaurant. 00:01:09.741 --> 00:01:12.660 I work with classic French pastry. 00:01:12.744 --> 00:01:14.412 It's what I like to do. 00:01:14.496 --> 00:01:17.499 You can play around, but a classic is a classic. 00:01:23.838 --> 00:01:26.758 My grandma used to have a street market stall. 00:01:26.841 --> 00:01:30.970 She'd make cakes, bread, and pastry. 00:01:31.054 --> 00:01:33.056 She was always running around, 00:01:33.139 --> 00:01:36.935 always cooking, making bread, making cake. 00:01:37.018 --> 00:01:39.354 And we were right there in the middle. 00:01:39.437 --> 00:01:41.856 We were kids, but we were there. 00:01:43.274 --> 00:01:47.278 I'm very proud of my journey. When I look back and see... 00:01:47.362 --> 00:01:50.448 First of all, where I come from, in Minas Gerais, 00:01:50.532 --> 00:01:53.743 the town is 90% black. 00:01:53.785 --> 00:01:57.163 When I decided I wanted to go to culinary school, 00:01:57.247 --> 00:01:59.707 they told me that was for rich people 00:01:59.791 --> 00:02:03.211 and that I couldn't afford to study that. 00:02:04.045 --> 00:02:07.549 Three months later, I was in college doing what I wanted. 00:02:07.632 --> 00:02:11.094 I just went there and did it. I've always been like that. 00:02:11.219 --> 00:02:12.470 I never limit myself. 00:02:13.721 --> 00:02:16.307 If I have any influence on people, 00:02:16.391 --> 00:02:19.018 I do the opposite. I tell them they can do it. 00:02:19.102 --> 00:02:23.022 Go ahead and try. It's the only way to know you can do it. 00:02:27.569 --> 00:02:30.071 Chef Paulo learned pastry techniques 00:02:30.113 --> 00:02:32.991 by getting his hands dirty and studying a lot. 00:02:33.950 --> 00:02:37.328 Paulo is the real deal among Brazilian pastry chefs. 00:02:37.829 --> 00:02:40.957 Now he wants to show his talent to the world. 00:02:41.416 --> 00:02:44.919 Today we want our battle to revolve around sugar, 00:02:45.003 --> 00:02:48.506 so there's no one else that could come to the arena, right? 00:02:48.590 --> 00:02:51.009 Come here, Carole Crema. 00:02:56.431 --> 00:02:58.099 Carole in the kitchen 00:02:58.725 --> 00:03:00.435 is everything. It's intensity. 00:03:03.438 --> 00:03:05.815 There's a hurricane inside me. 00:03:08.026 --> 00:03:11.613 I'm Carole Crema. My birth name is Carolina Crema Leis, 00:03:11.696 --> 00:03:14.657 but Carole's been my nickname since I was born. 00:03:15.783 --> 00:03:20.038 I'm a chef. I'm a teacher. I love to talk. 00:03:20.121 --> 00:03:22.165 I'm a bit of a communicator. 00:03:23.458 --> 00:03:25.877 Being a pastry chef didn't fit my profile. 00:03:26.002 --> 00:03:28.004 I was like, "Baking a cake? No way." 00:03:28.087 --> 00:03:30.173 Now it's what I do, and I love it. 00:03:31.341 --> 00:03:36.429 Well, being judged instead of judging is very new to me. 00:03:37.180 --> 00:03:41.643 I'll use a lot of the advice I give to the people I judge, 00:03:41.726 --> 00:03:43.811 so I think that's a small advantage. 00:03:46.606 --> 00:03:51.444 I'm using my feet, my hands, salt, sugar, whatever it takes. 00:03:51.486 --> 00:03:53.905 I can guarantee you'll get good dessert. 00:04:00.286 --> 00:04:02.080 Iron Chef Carole Crema 00:04:02.163 --> 00:04:05.583 is one of the main references among our national pastry chefs. 00:04:05.833 --> 00:04:08.586 Carole has created desserts that have spread around Brazil. 00:04:15.176 --> 00:04:18.763 Well, you'll have to create a five-course menu 00:04:18.846 --> 00:04:23.142 using a secret ingredient that has Brazil written all over it. 00:04:27.981 --> 00:04:31.567 The secret ingredient for today's battle is... 00:04:35.196 --> 00:04:36.197 coffee! 00:04:38.324 --> 00:04:39.701 -Coffee. -There you go. 00:04:40.201 --> 00:04:41.452 -There it is. -Nice. 00:04:49.002 --> 00:04:51.921 Folks, I really like this ingredient. 00:04:52.005 --> 00:04:54.716 Desserts and coffee go well together. Do you like it? 00:04:55.216 --> 00:04:57.510 -I love it. -They work well together. 00:04:58.219 --> 00:04:59.929 They work well together. 00:05:00.847 --> 00:05:05.518 You'll have an hour and a half to make your five dishes. 00:05:06.102 --> 00:05:10.648 But the first dish must be delivered in 30 minutes. 00:05:10.732 --> 00:05:12.900 We have a few special requests. 00:05:13.568 --> 00:05:18.573 We want to see if you can make a savory dish with coffee. 00:05:18.656 --> 00:05:19.574 I like it. 00:05:20.074 --> 00:05:21.367 -Nice. -Nice. 00:05:22.243 --> 00:05:25.163 Okay, chefs, on your marks. 00:05:29.208 --> 00:05:32.628 Your one and a half hours starts... 00:05:40.053 --> 00:05:41.179 now! 00:05:41.804 --> 00:05:43.681 -Let's do it. -Let's go. 00:05:43.806 --> 00:05:45.350 -Go! -Go, Paulão, damn it! 00:05:45.433 --> 00:05:47.560 -Let's go, Paulo! -Come on, Paulo! 00:05:47.643 --> 00:05:48.978 Show them, Paulo! 00:05:49.103 --> 00:05:51.981 Today, it's very important that they think through 00:05:52.106 --> 00:05:53.983 the order of their menu, 00:05:54.108 --> 00:05:56.903 especially with a mandatory savory dish. 00:05:56.986 --> 00:05:59.113 I like coffee pretty much every way. 00:05:59.197 --> 00:06:02.158 But coffee desserts are not a thing in Brazil. 00:06:02.241 --> 00:06:03.534 -True. -They aren't. 00:06:03.618 --> 00:06:07.205 I think they only one is tiramisù, and that's from Veneto. 00:06:07.288 --> 00:06:08.456 -Tiramisù. -Exactly. 00:06:08.539 --> 00:06:11.000 -Did you get lime, Tiago? -I did. 00:06:11.084 --> 00:06:13.294 Lime, Pedro. Go. Did you get it? 00:06:13.419 --> 00:06:16.255 -Did you get flour? -Let's go. I got the flour. 00:06:21.511 --> 00:06:23.012 -Holy ***. -Did he fall? 00:06:24.806 --> 00:06:25.807 He's back up. 00:06:26.808 --> 00:06:28.434 I love this battle. 00:06:28.518 --> 00:06:30.645 I love my morning coffee, that smell. 00:06:30.728 --> 00:06:33.189 Are there that many types? 00:06:33.272 --> 00:06:35.191 -Can we vary that much? -Yes. 00:06:35.274 --> 00:06:37.693 And also a lot of resources, you know? 00:06:37.735 --> 00:06:40.738 Besides the coffee types that we have, 00:06:40.822 --> 00:06:43.491 which have to do with acidity, body, 00:06:43.574 --> 00:06:47.912 we also have how to harmonize coffee, the flavor pairing, 00:06:47.995 --> 00:06:49.831 which is how to match flavors. 00:06:49.914 --> 00:06:51.916 Coffee offers many resources. 00:06:55.753 --> 00:07:00.133 I'm calling our first dish "fresh fruit compote." 00:07:00.633 --> 00:07:04.429 We're making it with this coffee sauce, 00:07:04.929 --> 00:07:08.307 cardamon, and I also added whole cumin. 00:07:09.225 --> 00:07:14.230 I'm chopping the fruit nice and pretty, and it's going to melt in the sauce. 00:07:14.313 --> 00:07:16.774 We're making a bolinho de chuva spätzle. 00:07:16.899 --> 00:07:17.942 -Yes. -Right, Titi? 00:07:18.025 --> 00:07:18.860 Exactly. 00:07:18.943 --> 00:07:22.280 Very small, to look like raindrops, so they look pretty. 00:07:22.363 --> 00:07:23.698 And very crunchy too 00:07:23.781 --> 00:07:26.325 with the fruit and mascarpone cream. It'll be good. 00:07:26.367 --> 00:07:27.910 German gnocchi dough. 00:07:28.578 --> 00:07:29.370 Very nice. 00:07:29.495 --> 00:07:30.496 -Cool! -It's spätzle. 00:07:34.792 --> 00:07:38.045 Paulo's using carrot, which I think is very smart. 00:07:38.713 --> 00:07:41.883 Carrot goes really well with coffee. 00:07:41.966 --> 00:07:44.051 I'm making sautéed vegetables 00:07:44.093 --> 00:07:47.930 and a sauce with heavy cream, coffee, and butter. 00:07:48.014 --> 00:07:49.474 This is gonna be good. 00:07:49.557 --> 00:07:50.725 Come on, guys. 00:07:50.808 --> 00:07:52.310 -Come on. -Let's go. 00:07:52.393 --> 00:07:54.395 -What are you doing? -Caramel sauce. 00:07:54.520 --> 00:07:57.356 Okay, I lost the metal bowls, for Christ's sake! 00:07:57.398 --> 00:07:58.816 Here, there you go. 00:07:58.941 --> 00:08:00.651 Dear judges. 00:08:00.735 --> 00:08:06.491 Laurent, how do you feel about coffee being the ingredient to make five courses? 00:08:06.574 --> 00:08:10.411 Brazil is one of the countries that uses coffee the most, 00:08:10.495 --> 00:08:12.747 but on the other hand, coffee desserts 00:08:12.830 --> 00:08:16.834 are extremely complex and hard to find on menus. 00:08:16.959 --> 00:08:19.587 Today we're breaking the stigma 00:08:19.670 --> 00:08:21.380 surrounding poor coffee. 00:08:21.422 --> 00:08:22.507 Exactly! 00:08:26.719 --> 00:08:28.429 -You know what you could do? -Yes? 00:08:28.554 --> 00:08:30.389 Whisk the mascarpone after that. 00:08:30.431 --> 00:08:33.100 -So it's nice and fresh. -Perfect. 00:08:36.395 --> 00:08:39.815 I started off with the savory dish because of the menu. 00:08:39.857 --> 00:08:44.362 It's better for me if I make the savory one first than a sweet one. 00:08:44.445 --> 00:08:46.656 I'm used to making desserts daily, 00:08:46.739 --> 00:08:49.367 but we're here to face challenges. 00:08:50.701 --> 00:08:52.578 My flavor is surprising them. 00:08:57.291 --> 00:09:00.169 Dear chefs, 15 minutes have gone by 00:09:00.253 --> 00:09:02.129 in this challenge. 00:09:02.171 --> 00:09:03.256 Okay? 00:09:03.339 --> 00:09:04.382 -It's a lie. -Okay. 00:09:05.132 --> 00:09:06.884 -Let's go. -Did you hear that? 00:09:06.968 --> 00:09:08.010 Okay. 00:09:08.094 --> 00:09:10.179 -Let's go, that's it. -Go, Paulo. 00:09:10.304 --> 00:09:11.472 Come on! 00:09:12.807 --> 00:09:14.475 I'm making a chocolate log. 00:09:14.559 --> 00:09:17.478 Paulo's going to serve this. 00:09:17.562 --> 00:09:20.690 It's one of Paulo's surprise coffee-based desserts. 00:09:20.773 --> 00:09:25.903 Look. Roberto, Paulo's sous chef, is tempering the chocolate. 00:09:25.987 --> 00:09:28.614 -I'm triggered. -Yes, sis. Calm down. 00:09:28.698 --> 00:09:31.117 I just want to go there and... You know? 00:09:31.200 --> 00:09:32.618 What's going on there? 00:09:33.202 --> 00:09:35.037 Sometimes we can't even look. 00:09:35.121 --> 00:09:35.913 Yeah. 00:09:36.789 --> 00:09:37.832 We're fine. 00:09:37.915 --> 00:09:40.418 -Everything's fine, right? -All's well. 00:09:40.501 --> 00:09:43.504 He's tempering the chocolate there 00:09:43.588 --> 00:09:45.673 because when you melt chocolate, 00:09:45.756 --> 00:09:48.509 the fat tends to separate from the solid part. 00:09:48.634 --> 00:09:49.468 Got it. 00:09:49.510 --> 00:09:52.930 The pastry universe is a very mathematical one. 00:09:53.764 --> 00:09:57.101 It's a universe of extreme precision. 00:09:57.184 --> 00:10:00.855 If they must use 37,5 grams, they will. 00:10:00.938 --> 00:10:02.023 -Chef? -Yeah? 00:10:02.106 --> 00:10:04.233 The dark cream. How much yolk and sugar? 00:10:04.317 --> 00:10:06.319 -Seventy-eight. -Okay. 00:10:08.529 --> 00:10:11.699 I'm making the dark chocolate cream for the tiramisù, 00:10:11.782 --> 00:10:14.952 and I'm also making the coffee rice pudding. 00:10:15.077 --> 00:10:18.956 Pâtisserie has a strong feature that is related to architecture. 00:10:19.040 --> 00:10:22.126 Architecture and temperature, right? 00:10:22.209 --> 00:10:25.212 -Constructions. -Yes, that stuff. 00:10:25.838 --> 00:10:27.506 -How are you doing? -Renato. 00:10:27.548 --> 00:10:31.469 I'm in the caramel sauce. I'll turn the mixer on to begin cooking. 00:10:31.969 --> 00:10:35.222 The oil has to be hotter so I can make the spätzles. 00:10:35.264 --> 00:10:36.390 Okay. 00:10:38.684 --> 00:10:39.894 Sous Chef Roberto 00:10:39.977 --> 00:10:45.232 started cooking professionally in 2005. He's got 17 years in the field. 00:10:45.274 --> 00:10:49.904 He met Paulo in 2010, and now they're partners at the Président. 00:10:49.987 --> 00:10:52.198 Girl. That's a long time, huh? 00:10:52.281 --> 00:10:53.908 Come on, people! 00:10:54.533 --> 00:10:56.202 -Are you okay? -It's cool. 00:10:58.162 --> 00:11:00.247 I'm not sure. Is he using a spray? 00:11:00.289 --> 00:11:01.248 I can see it. 00:11:01.290 --> 00:11:05.211 That's a freezing spray, right? He's using it on a tube? 00:11:05.294 --> 00:11:06.879 -Is the cigar ready? -Yes. 00:11:06.962 --> 00:11:08.005 Awesome. 00:11:08.798 --> 00:11:14.136 Chefs, you have less than ten minutes to deliver your first dish. 00:11:14.220 --> 00:11:17.223 -Awesome! -Remember it's worth 25 points. 00:11:17.306 --> 00:11:19.016 You can't drop the ball now. 00:11:25.606 --> 00:11:27.191 That's beautiful! 00:11:27.900 --> 00:11:30.319 -Cool. -That's so cool what they're doing. 00:11:30.444 --> 00:11:32.446 -Make it more golden. -Is it okay? 00:11:33.948 --> 00:11:34.907 Okay, Chef. 00:11:34.990 --> 00:11:36.450 -Is it good? -Just a bit more. 00:11:36.534 --> 00:11:38.202 -A bit more. -A little more. 00:11:38.285 --> 00:11:40.287 Add some freeze-dried coffee. 00:11:40.329 --> 00:11:41.205 -Yeah. -Okay? 00:11:41.288 --> 00:11:43.624 It's next to the Thermomix. 00:11:43.708 --> 00:11:45.626 Keeping an eye on the rice pudding? 00:11:46.711 --> 00:11:48.587 -We are. -Such a rush. 00:11:48.629 --> 00:11:51.257 We work with Paulo. This is slower. 00:11:51.340 --> 00:11:53.843 Sous Chef Pedro also started off early. 00:11:53.926 --> 00:11:56.846 Today he works with Paulo at the Président, 00:11:56.929 --> 00:12:00.766 and Paulo is one of his greatest references. 00:12:00.850 --> 00:12:02.351 -I'll take it out. -Let me see. 00:12:02.476 --> 00:12:04.478 -It's good. Yeah. -Strain it. 00:12:04.562 --> 00:12:08.023 Strain it and whisk it 00:12:08.065 --> 00:12:10.609 when you mix it with the chocolate. 00:12:13.863 --> 00:12:18.951 Oh my God, this mascarpone package is defeating me. 00:12:19.034 --> 00:12:21.996 -She makes fun of herself. -But I love it. 00:12:22.079 --> 00:12:24.915 It's good that she also comes from TV, 00:12:24.999 --> 00:12:27.376 but I'm not sure she's used to being challenged. 00:12:27.460 --> 00:12:30.379 -The tables have turned. -Being here is one thing. 00:12:30.463 --> 00:12:31.630 She's on that side. 00:12:32.465 --> 00:12:34.842 We'll serve our flan later, 00:12:34.925 --> 00:12:38.304 but I'm worried about it because of how long it takes. 00:12:39.221 --> 00:12:40.973 -Can you check the fruit? -Yes. 00:12:41.056 --> 00:12:42.683 -Still warm. -Too warm? 00:12:43.184 --> 00:12:46.479 Fun fact about Sous Chef Tiago. He worked in another field, 00:12:47.104 --> 00:12:49.690 but then he started taking classes, 00:12:49.774 --> 00:12:53.194 and from a student, he became a teacher. 00:12:53.277 --> 00:12:55.404 Today he teaches as Carole's partner. 00:12:55.529 --> 00:12:56.864 -Amazing, huh? -Right? 00:12:56.947 --> 00:13:01.619 And Sous Chef Renato has done it all. 00:13:01.702 --> 00:13:06.499 He wanted to work with Carole so badly. He really admires her. 00:13:06.582 --> 00:13:08.417 I mean, who doesn't? 00:13:08.542 --> 00:13:10.127 And he has the chance now. 00:13:10.211 --> 00:13:15.090 Imagine how Sous Chef Renato's feeling right now. 00:13:15.132 --> 00:13:16.258 Let's go, Rê. 00:13:16.342 --> 00:13:18.719 -Let's go, Ti. Let's win this. -Let's win! 00:13:19.386 --> 00:13:20.387 Chefs! 00:13:20.429 --> 00:13:23.641 Less than five minutes to deliver your first dish. 00:13:23.724 --> 00:13:25.142 -Okay. -Let's go. 00:13:25.226 --> 00:13:27.895 -Do you need help with the scallops? -The scallops. 00:13:27.978 --> 00:13:30.940 -Do you need help? -Could you heat up this plate? 00:13:31.023 --> 00:13:32.441 -The plate? -Yeah. 00:13:33.150 --> 00:13:35.277 -Is the dark cream ready? -It's cooling. 00:13:35.361 --> 00:13:37.404 All right, bud. You're the best. 00:13:50.042 --> 00:13:53.170 -Do we cook the scallops? -Yes, heat them up. 00:13:53.295 --> 00:13:56.841 Paulo's making scallops for the first dish. 00:13:56.924 --> 00:13:59.552 -Do they go together? -I thought about that. 00:13:59.635 --> 00:14:01.887 Obviously he has his own resources. 00:14:01.971 --> 00:14:03.764 He knows what he's doing. 00:14:03.848 --> 00:14:05.641 But I'm a bit worried. 00:14:05.724 --> 00:14:09.854 I think he's got to be careful about how he works with it 00:14:09.937 --> 00:14:12.439 so it won't overwhelm the delicacy of the scallops. 00:14:13.065 --> 00:14:14.984 -How's the foam? -I'll make it. 00:14:15.067 --> 00:14:16.110 Okay. 00:14:16.777 --> 00:14:18.654 They could be colder. 00:14:19.280 --> 00:14:20.781 They had no time to cool. 00:14:20.865 --> 00:14:26.412 We're in a rush, but they're fresh, so it works. 00:14:27.329 --> 00:14:28.873 Get the chervil, Pedro. 00:14:29.915 --> 00:14:31.375 The pan's hot, okay? 00:14:35.087 --> 00:14:37.590 This berries and coffee combination... 00:14:37.673 --> 00:14:38.924 That's a surprise. 00:14:39.008 --> 00:14:40.759 And his savory dish too. 00:14:41.385 --> 00:14:42.469 Hard, huh? 00:14:44.054 --> 00:14:45.931 He's already plating too. 00:14:46.432 --> 00:14:49.018 Add the vegetables, entwine them here. 00:14:49.727 --> 00:14:51.645 It's one leek each... 00:14:51.729 --> 00:14:54.607 Okay, just add it. Finish this. Where's the corn? 00:14:55.399 --> 00:14:56.442 ***, I haven't... 00:14:56.525 --> 00:14:58.694 -Do you want me to do it? -There's time... 00:14:58.777 --> 00:15:00.905 Let me do it. Just olive oil? 00:15:00.988 --> 00:15:01.822 Yeah. 00:15:01.906 --> 00:15:03.198 Chefs, sous chefs, 00:15:03.240 --> 00:15:06.243 one minute for your first dish, okay? 00:15:06.327 --> 00:15:07.244 Okay! 00:15:08.454 --> 00:15:10.205 One minute, let's go! 00:15:12.541 --> 00:15:13.792 Come on, guys! 00:15:16.128 --> 00:15:18.547 Ti, get the reduction for me, please? 00:15:18.672 --> 00:15:19.965 The dish is... 00:15:21.550 --> 00:15:24.845 Attention, chefs, ten seconds for your first dish. 00:15:24.970 --> 00:15:28.265 Ten, nine, eight... 00:15:28.390 --> 00:15:30.559 -Seven, six... -Come on, Paulo. 00:15:30.684 --> 00:15:32.811 -Go, Paulo! -Five, four... 00:15:32.853 --> 00:15:35.648 Three, two, one. 00:15:42.237 --> 00:15:44.657 How do you say "We're ready" in French? 00:15:46.450 --> 00:15:48.369 Excuse me. What an honor, Chef. 00:15:48.452 --> 00:15:50.079 -Thank you. -Thank you. 00:15:53.666 --> 00:15:54.667 Thank you. 00:15:55.542 --> 00:15:58.003 Chef Carole, please present us your dish. 00:15:58.087 --> 00:16:02.591 Well, it's a bit of my personality, right, Fê? 00:16:02.716 --> 00:16:06.804 Judges, it's an honor to serve you. I'm kind of naughty. 00:16:06.887 --> 00:16:10.099 Even when I was a kid, I liked to eat. 00:16:10.182 --> 00:16:13.560 So I made a fresh fruit compote. 00:16:13.602 --> 00:16:16.897 I just reduced it in a cardamon sauce, 00:16:16.981 --> 00:16:19.066 with cilantro grains and coffee, 00:16:19.149 --> 00:16:20.901 and a bit of demerara sugar. 00:16:20.985 --> 00:16:24.196 Pear, cranberry, some fresh berries. 00:16:24.279 --> 00:16:26.323 Mascarpone cream with tangerine, 00:16:26.407 --> 00:16:28.784 and a bolinho de chuva spätzle. 00:16:29.410 --> 00:16:30.619 It's very nostalgic. 00:16:30.703 --> 00:16:31.745 That's the idea. 00:16:32.246 --> 00:16:33.706 -Now go back. Thanks. 00:16:33.789 --> 00:16:37.543 You still have four more dishes to go, including the savory one. 00:16:38.836 --> 00:16:39.795 So, judges? 00:16:41.213 --> 00:16:42.464 Leandro? 00:16:42.548 --> 00:16:43.632 Well... 00:16:44.717 --> 00:16:45.926 this is a first. 00:16:47.428 --> 00:16:52.933 This combination of berries and bolinho de chuva. 00:16:53.058 --> 00:16:56.270 Is it good or is it, like, "I wish I hadn't tried it?" 00:16:57.938 --> 00:17:01.358 It has contrast, which is a key concept in cuisine, 00:17:01.442 --> 00:17:04.903 between what was fried, I believe... 00:17:05.362 --> 00:17:07.197 -Fried, yes. -It was fried. 00:17:07.281 --> 00:17:10.075 With what was reduced in a sauce. 00:17:10.159 --> 00:17:13.662 And this cream, which gives it a different consistency. 00:17:13.787 --> 00:17:17.541 There's color contrast, density contrast, 00:17:17.624 --> 00:17:20.252 and flavor contrast. I find that interesting. 00:17:20.878 --> 00:17:22.838 -Laurent? -I wanted more coffee. 00:17:22.921 --> 00:17:25.382 I just tasted it. There's a bit of coffee, 00:17:25.466 --> 00:17:27.968 which I hadn't gotten before. I just did. 00:17:28.052 --> 00:17:31.805 She could've at least added some espresso, 00:17:31.889 --> 00:17:34.933 I don't know, to the mascarpone, right? 00:17:34.975 --> 00:17:37.686 Bolinho de chuva and espresso would be dope. 00:17:37.770 --> 00:17:39.521 Bolinho de chuvaand espresso. 00:17:39.980 --> 00:17:41.899 Bolinho de chuvaand mascarpone. 00:17:41.982 --> 00:17:44.276 It's a lot on the plate for me. 00:17:44.359 --> 00:17:45.944 I'm... Yeah... I'm like... 00:17:45.986 --> 00:17:49.990 I love both things. I just don't know if I like them together. 00:17:50.074 --> 00:17:55.245 Now you'll be able to taste Challenging Chef Paulo's first dish. 00:17:55.329 --> 00:17:56.663 Please, Paulo. 00:17:58.082 --> 00:17:59.917 -Chef. -How's it going, Paulo? 00:18:00.000 --> 00:18:01.001 Good. 00:18:02.795 --> 00:18:04.088 -How are you? -Good? 00:18:04.171 --> 00:18:05.798 -Good. -This is nice. 00:18:05.881 --> 00:18:07.508 How's it going? Le voilà. 00:18:08.133 --> 00:18:09.426 -Thanks. -How are you? 00:18:09.551 --> 00:18:12.096 Chef Paulo, please present us your dish. 00:18:12.179 --> 00:18:17.434 I've made some grilled scallops with mini vegetables 00:18:17.518 --> 00:18:21.021 and a coffee sauce with heavy cream, butter... 00:18:21.105 --> 00:18:23.273 -And coffee extract. -Right. 00:18:23.357 --> 00:18:28.946 The idea is balancing out the coffee with the toasted vegetables and scallops. 00:18:31.824 --> 00:18:33.659 -Thanks. Now go back. -Thanks. 00:18:33.742 --> 00:18:35.244 -Four more dishes. -Scallops. 00:18:35.327 --> 00:18:41.041 We see that Challenging Chef Paulo has already fulfilled, in his first dish, 00:18:41.166 --> 00:18:44.545 our special request, which was a savory coffee dish. 00:18:44.628 --> 00:18:46.630 Did they work well together? 00:18:47.131 --> 00:18:49.258 The scallops' doneness is great. 00:18:49.341 --> 00:18:51.176 It's good, yeah. I like it. 00:18:51.260 --> 00:18:55.764 -Do scallops go well with coffee? -They do. It's very good, actually. 00:18:56.640 --> 00:19:00.227 The caramelized scallops go really well with the coffee. 00:19:01.061 --> 00:19:02.938 Well, this is surprising. 00:19:03.021 --> 00:19:05.941 For me, the scallops could be a bit less done. 00:19:06.024 --> 00:19:08.235 But the combination's interesting. 00:19:08.318 --> 00:19:10.863 Dear judges, you've tried the first dishes. 00:19:10.946 --> 00:19:13.282 Now to the hard part, which is scoring. 00:19:13.365 --> 00:19:15.742 Remember they're worth up to 25 points. 00:19:16.368 --> 00:19:17.619 Okay? Good luck. 00:19:25.210 --> 00:19:26.753 -How's the rice? -Done. 00:19:26.795 --> 00:19:28.255 -Can you check? -Let me see. 00:19:30.924 --> 00:19:31.884 It's perfect. 00:19:31.967 --> 00:19:33.260 Perfect. 00:19:33.343 --> 00:19:34.595 -Is it good? -Yes. 00:19:35.512 --> 00:19:39.099 Let's temper the chocolate. I love this part. 00:19:40.809 --> 00:19:42.686 -Iron Chef. -Hiya! 00:19:42.769 --> 00:19:44.438 What are you showing us? 00:19:44.521 --> 00:19:46.690 First you're getting the savory one. 00:19:46.773 --> 00:19:47.608 Right. 00:19:47.691 --> 00:19:53.322 It's stuffed pasta with white walnut pesto sauce and coffee. 00:19:54.114 --> 00:19:58.452 Then we're showing a very Brazilian thing, 00:19:58.535 --> 00:20:00.662 which is breakfast. 00:20:01.288 --> 00:20:05.918 It's a brioche, like buttered bread and milk coffee. 00:20:06.001 --> 00:20:08.003 Then we'll have chocolate cake. 00:20:08.086 --> 00:20:10.297 -I'm a baker. -It's your signature. 00:20:10.380 --> 00:20:14.134 Then we'll have an espresso tasting shaped like brigadeiros. 00:20:14.218 --> 00:20:16.637 Brigadeiroon spoons. 00:20:16.720 --> 00:20:20.015 -I'm excited. -So am I. 00:20:20.766 --> 00:20:21.808 Chef? 00:20:21.850 --> 00:20:23.518 -You're tempering... -It's wrong. 00:20:23.560 --> 00:20:25.145 -It's not my fault. -No. 00:20:25.229 --> 00:20:28.357 -I came here with good vibes, I swear. -It wasn't you. 00:20:28.440 --> 00:20:30.067 It's not working. 00:20:30.150 --> 00:20:33.070 That's the thing about pastry. To make it work... 00:20:33.153 --> 00:20:35.239 -There's no fixing it. -You can't. 00:20:35.322 --> 00:20:36.406 You can't. 00:20:36.490 --> 00:20:38.075 -Start over. -Move on. 00:20:38.158 --> 00:20:39.660 We're in a very tense moment. 00:20:39.660 --> 00:20:42.246 You have 1,5 hours to make five dishes, 00:20:42.329 --> 00:20:44.539 but give us some spoilers. 00:20:44.581 --> 00:20:47.668 Our next dish is a reinterpretation of tiramisù. 00:20:47.751 --> 00:20:51.129 Then we'll have a chocolate log, 00:20:51.171 --> 00:20:53.674 coffee rice pudding, 00:20:53.757 --> 00:20:57.886 coffee choux cream too, cappuccino, nice stuff. 00:20:58.387 --> 00:21:01.056 -What are you doing here? -Mango spheres. 00:21:01.139 --> 00:21:04.768 Chef Paulo's team is doing spherification on Iron Chef. 00:21:04.851 --> 00:21:07.104 Why not? It's not like it's hard. 00:21:16.613 --> 00:21:18.198 We'll have spheres again. 00:21:18.282 --> 00:21:21.076 Michele made them last time with watermelon 00:21:21.159 --> 00:21:23.078 and now Chef Paulo with mango. 00:21:23.161 --> 00:21:27.791 Actually, Paulo's doing reverse spherification. 00:21:27.874 --> 00:21:30.877 Michele's spheres had the same texture throughout. 00:21:30.919 --> 00:21:33.130 -Okay. -Like soft little grains. 00:21:33.213 --> 00:21:34.298 -Like sago. -Yes. 00:21:34.381 --> 00:21:38.927 Paulo's encapsulating his mango juice. 00:21:39.052 --> 00:21:41.555 When we eat it, it explodes. That's the idea. 00:21:41.638 --> 00:21:44.599 Spherification is a molecular gastronomy technique 00:21:44.641 --> 00:21:49.062 to transform liquid into a sphere-shaped encapsulated gel. 00:21:49.563 --> 00:21:53.233 It's ruined. It's too cooked. The temperature's too high. 00:21:53.358 --> 00:21:54.818 -It's ruined? -It is. 00:21:54.901 --> 00:21:58.905 It looks like a flan or something. 00:21:58.947 --> 00:22:01.575 -Make another one. This one? -Yes. 00:22:02.075 --> 00:22:03.410 Am I going to hell 00:22:03.493 --> 00:22:06.330 if I wish for the Iron Chef to screw up so he wins? 00:22:06.413 --> 00:22:09.166 -Well... -But winning won't feel good. 00:22:09.249 --> 00:22:11.168 -It's good when both do well. -True. 00:22:11.251 --> 00:22:14.671 When they make exactly what they wanted and he wins. 00:22:14.755 --> 00:22:18.175 We are using two machines for the flan, 00:22:18.258 --> 00:22:20.427 but one of them was too hot, 00:22:20.510 --> 00:22:24.097 so it's way too overdone, and now we have to do it again. 00:22:24.181 --> 00:22:25.766 Right now, I'm nervous. 00:22:25.849 --> 00:22:26.975 Put it in the ultra. 00:22:30.270 --> 00:22:33.482 Pedro, let's add coffee to the rice. 00:22:33.982 --> 00:22:37.986 I wonder if Paulo will be able to make the chocolate stuff he wanted. 00:22:38.070 --> 00:22:40.197 -I'll send him some reiki. -Do it. 00:22:41.406 --> 00:22:43.658 I think it finally worked. It's on. 00:22:45.786 --> 00:22:47.454 Careful, behind you. 00:22:49.414 --> 00:22:52.376 I think the Iron Chef is making some meringue now. 00:22:52.459 --> 00:22:56.129 She's using a hot sauce, which looks amazing. 00:22:56.213 --> 00:22:59.299 I know that's Italian meringue. Am I correct, Chef? 00:22:59.424 --> 00:23:00.592 It's Italian. 00:23:00.675 --> 00:23:03.470 Caramel at 239 degrees in raw egg white. 00:23:03.553 --> 00:23:06.473 The result they're after is getting it shinier 00:23:06.556 --> 00:23:08.892 when it makes pretty peaks, right? 00:23:08.975 --> 00:23:10.310 It gets quite stable, 00:23:10.394 --> 00:23:13.647 so you can torch it and brown it. 00:23:13.730 --> 00:23:15.190 It's a nice effect. 00:23:15.273 --> 00:23:17.567 Our Iron Chef's not here to play. 00:23:17.651 --> 00:23:18.944 This is too light. 00:23:21.696 --> 00:23:22.906 Come on, let's go. 00:23:23.907 --> 00:23:24.950 Chefs, 00:23:25.534 --> 00:23:29.204 you have a little more than 30 minutes left. 00:23:29.830 --> 00:23:33.208 I'm announcing your scores on the first dish. 00:23:34.126 --> 00:23:37.879 -I don't want to know. -That's not an option, girl. 00:23:40.340 --> 00:23:42.884 Iron Chef Carole has gotten... 00:23:44.761 --> 00:23:46.346 14 points. 00:23:47.222 --> 00:23:49.182 -***. -Wow. 00:23:49.266 --> 00:23:51.309 -I think that's bad, right? -Is it? 00:23:51.351 --> 00:23:53.437 -Of 25. -Challenging Chef Paulo... 00:23:56.606 --> 00:23:57.774 got 17 points. 00:24:03.780 --> 00:24:06.700 The judges are tough today. 00:24:09.578 --> 00:24:12.372 Keep working, people, keep going, let's go! 00:24:13.457 --> 00:24:15.500 He didn't celebrate. He said, "Let's go!" 00:24:15.584 --> 00:24:17.919 -He's like, "Yo!" -And moved on. 00:24:18.003 --> 00:24:20.255 -Paulo! -There was too little coffee. 00:24:20.755 --> 00:24:22.632 She's feeling the pressure. 00:24:22.716 --> 00:24:27.554 Her eyes say, "Just wait for the next four and you will see." 00:24:27.637 --> 00:24:29.347 -Exactly. -Paulo! 00:24:29.389 --> 00:24:32.809 Paulo! 00:24:32.893 --> 00:24:36.813 People are going crazy. This arena is on fire. 00:24:37.314 --> 00:24:40.775 Sometimes less is more, and they both made that mistake. 00:24:40.817 --> 00:24:42.486 Exactly, it was too much. 00:24:42.569 --> 00:24:45.739 Hers was delicious. Maybe if it were smaller... 00:24:45.822 --> 00:24:48.283 -She could've used a bowl. -Plated it differently. 00:24:48.366 --> 00:24:52.829 If each element had been separate, I think I'd have liked it. 00:24:52.954 --> 00:24:55.582 But the main thing was not enough coffee. 00:24:55.665 --> 00:24:57.125 No one got to 20. 00:24:57.209 --> 00:24:59.419 But he got 17 on his savory dish. 00:24:59.544 --> 00:25:01.963 She's a pastry chef and still has the savory one. 00:25:02.047 --> 00:25:04.257 -True. -That wasn't his comfort zone. 00:25:04.341 --> 00:25:06.676 He did better out of his comfort zone. 00:25:12.432 --> 00:25:13.350 Locker room? 00:25:13.433 --> 00:25:14.684 -Hey. -Sup! 00:25:14.768 --> 00:25:19.940 Did you notice that what happened in the first episodes happened again? 00:25:20.023 --> 00:25:23.777 Our Challenging Chefs won the first challenge. 00:25:23.860 --> 00:25:27.405 We're undefeated. 00:25:27.864 --> 00:25:30.450 "We're undefeated." Awesome. 00:25:30.534 --> 00:25:34.454 Folks, do you think today the Challenging Chef will take it home? 00:25:34.579 --> 00:25:36.414 -Absolutely. -We hope so. 00:25:36.456 --> 00:25:38.166 Let's cheer for Paulo. Go. 00:25:38.291 --> 00:25:39.960 Let's cheer for Paulo. 00:25:40.043 --> 00:25:43.463 Paulo! 00:25:45.382 --> 00:25:48.385 I'm making some decorations to use on a few dishes. 00:25:48.468 --> 00:25:49.886 Not all of them. A few. 00:25:50.011 --> 00:25:52.055 Careful not to drop that in there. 00:25:52.138 --> 00:25:54.891 -It'll break. -It's chocolate. I've got this. 00:25:54.975 --> 00:25:57.269 -Are you with me? -Grajaú in the house. 00:25:57.352 --> 00:25:58.603 All right, then. 00:25:59.104 --> 00:26:01.106 There wasn't enough coffee, huh? 00:26:03.024 --> 00:26:06.820 Then I'll add more coffee. 00:26:09.030 --> 00:26:10.991 No one's sleeping today. 00:26:11.074 --> 00:26:12.784 -What's this? -The cream. 00:26:12.867 --> 00:26:15.412 ***, it's overdone. I need a whisk. 00:26:16.621 --> 00:26:18.999 -What's burning? -Betão, your crumble? 00:26:19.916 --> 00:26:22.168 -The crumble, Beto! -It's in the oven. 00:26:22.210 --> 00:26:25.171 -Isn't it burning? -It's not. I just put it. 00:26:25.213 --> 00:26:28.049 I'm making the mascarpone cream for the tiramisù. 00:26:28.133 --> 00:26:30.594 Please check on the cake and put it in the fridge. 00:26:30.677 --> 00:26:31.678 On it. 00:26:34.848 --> 00:26:36.182 Is there cognac here? 00:26:36.224 --> 00:26:39.227 -Add more. Is it enough coffee? -Yes. 00:26:39.853 --> 00:26:42.856 -Did you add coffee to the sauce? -Not yet. 00:26:45.233 --> 00:26:47.944 I'm making the sauce, the salsa di noci. 00:26:48.028 --> 00:26:51.823 I've precooked the pasta. I'll finish it when it's time to go. 00:26:51.906 --> 00:26:54.701 I'll heat up the sauce and that's it. 00:26:54.784 --> 00:26:57.037 Salsa di noci,like the name suggests, 00:26:57.120 --> 00:27:01.958 is a sauce made of walnuts, milk, bread, garlic, and extra virgin olive oil. 00:27:02.083 --> 00:27:04.252 The crumble's good under the oven. 00:27:04.336 --> 00:27:06.921 -Shouldn't we cool it down? -Under the oven. 00:27:06.963 --> 00:27:09.466 -Leave it for five more minutes. -Chefs! 00:27:09.549 --> 00:27:14.387 You have ten minutes to deliver the rest of your four-course menu! 00:27:20.101 --> 00:27:23.855 Now we should go over our list and see what's left to do. 00:27:23.938 --> 00:27:25.899 -Where's the notebook? -Ganache. 00:27:25.982 --> 00:27:27.233 Whipped cream, done? 00:27:27.734 --> 00:27:30.528 No, we're whipping some cream and cooling it, 00:27:30.570 --> 00:27:34.908 getting the brigadeiro to get it done too, and adding it to the bag. 00:27:34.991 --> 00:27:36.701 -Paulo? It's dope, huh? -Yes? 00:27:36.785 --> 00:27:38.411 -Awesome, we rock. -Damn! 00:27:38.495 --> 00:27:40.872 -Nice, is that the mascarpone? -Yes. 00:27:40.955 --> 00:27:41.915 -Okay. -Fridge. 00:27:41.998 --> 00:27:45.669 Go, Pedro, hurry up with that. We need it to plate. 00:27:45.752 --> 00:27:48.004 Do you think they'll make it in time? 00:27:48.088 --> 00:27:51.007 I think so. Paulo's a little tense, but... 00:27:51.132 --> 00:27:52.550 I'm worried, you know? 00:27:52.592 --> 00:27:54.719 He took too long to temper. 00:27:54.803 --> 00:27:57.138 Carole seems more in control there. 00:27:57.222 --> 00:27:59.015 Yeah, I think so too. 00:28:02.769 --> 00:28:04.771 On Challenging Chef Paulo's team, 00:28:04.854 --> 00:28:08.900 I think his sous chef is using ruby chocolate. 00:28:11.444 --> 00:28:14.322 It's naturally pink chocolate. 00:28:14.406 --> 00:28:16.032 -I had no idea! -Cool, huh? 00:28:16.116 --> 00:28:17.200 So cool! 00:28:17.283 --> 00:28:21.871 It's a more fruity and more acid type of chocolate. 00:28:23.498 --> 00:28:25.291 Five minutes left. 00:28:25.333 --> 00:28:28.336 -Good, thank you. -The challenge is almost over. 00:28:28.461 --> 00:28:31.172 Paulo! 00:28:31.631 --> 00:28:33.633 Paulo? Come on! 00:28:37.178 --> 00:28:39.055 The audience is on fire today. 00:28:39.556 --> 00:28:41.266 -You have to start plating. -Guys. 00:28:41.349 --> 00:28:42.559 Five minutes, right? 00:28:42.642 --> 00:28:45.603 Do you think they'll get to where they need to get? 00:28:46.438 --> 00:28:48.064 I don't know. I'm worried. 00:28:48.148 --> 00:28:51.943 Like or not, plating dessert takes as much time as making it. 00:28:52.026 --> 00:28:55.613 The cooking water, Tiago! And the pasta, let's go! 00:28:55.655 --> 00:28:57.657 Carole's started plating. 00:28:58.616 --> 00:28:59.993 Come on! 00:29:03.997 --> 00:29:05.790 I need water first. Wait. 00:29:05.874 --> 00:29:08.084 Go, Pedro. There's time. 00:29:08.209 --> 00:29:10.462 Why is he stirring the sphere? 00:29:10.545 --> 00:29:12.881 He puts it in there and stirs it. Look. 00:29:12.964 --> 00:29:15.842 You have to do it in a uniform way. 00:29:15.925 --> 00:29:19.387 Agitating the molecules will speed up the process a bit. 00:29:19.512 --> 00:29:21.055 He's giving them a bath. 00:29:21.097 --> 00:29:23.850 If you do it for too long, it gets too thick. 00:29:23.933 --> 00:29:26.394 The capsule will be like gelatin in your mouth. 00:29:26.519 --> 00:29:27.771 -Okay. -That's the thing. 00:29:27.854 --> 00:29:29.856 We'll see if they will explode. 00:29:29.939 --> 00:29:30.774 Okay. 00:29:30.857 --> 00:29:33.902 If there's nothing in your mouth, you'll be confused. 00:29:33.985 --> 00:29:36.780 I'm just hoping for the fireworks, baby. 00:29:36.863 --> 00:29:38.948 -That's it. -Caramel sauce, go. 00:29:39.032 --> 00:29:41.367 -Give me the sago. -Coming. 00:29:41.409 --> 00:29:43.828 The foam! With the knife. 00:29:45.330 --> 00:29:46.706 Let's start plating. 00:29:47.707 --> 00:29:48.541 Chefs? 00:29:48.625 --> 00:29:52.504 Two minutes left for this challenge! 00:29:52.587 --> 00:29:53.963 -Two minutes, Paulo! -Okay! 00:29:54.047 --> 00:29:55.965 Get the milk and heat it up. 00:29:56.049 --> 00:29:58.635 -No! Paulo! -Oh, no! Paulo! 00:29:58.718 --> 00:30:01.971 -He put the spheres in the freezer. -He's doing it now. 00:30:02.055 --> 00:30:04.265 -That's the result. -I don't want to watch. 00:30:04.349 --> 00:30:06.309 -When's he taking them out? -In time. 00:30:12.148 --> 00:30:14.734 Is the crumble hard? Chop it quickly, look. 00:30:14.859 --> 00:30:16.027 This is not good. 00:30:16.110 --> 00:30:17.403 The cinnamon, Chef. 00:30:17.445 --> 00:30:19.447 Let's add a bit more cinnamon. 00:30:19.531 --> 00:30:21.950 Where's the brigadeiro,damn it? 00:30:22.450 --> 00:30:23.576 Wow! 00:30:24.619 --> 00:30:29.541 Iron Chef Carole Crema couldn't leave brigadeiro out of her menu, right? 00:30:29.624 --> 00:30:32.252 That's what made her famous, after all. 00:30:34.045 --> 00:30:35.755 Where are the decorations, Pedro? 00:30:35.839 --> 00:30:37.924 Paulo, look. They're all next to you. 00:30:41.344 --> 00:30:42.762 Get a nozzle here. 00:30:43.429 --> 00:30:45.890 Do the other stuff, not what I'm doing. 00:30:45.974 --> 00:30:47.684 -Pedro, the rice pudding. -What? 00:30:47.767 --> 00:30:49.185 Rice pudding, come, us two. 00:30:52.105 --> 00:30:56.359 You have 30 seconds left for this challenge! 00:30:56.442 --> 00:30:57.861 Let's go! 00:30:59.028 --> 00:31:01.030 Get the walnut sauce, quick. 00:31:02.198 --> 00:31:03.950 Paulinho! 00:31:04.033 --> 00:31:05.285 Shame he can't hear us. 00:31:05.368 --> 00:31:07.495 -Someone got the spheres. -Oh! 00:31:07.996 --> 00:31:09.789 Let's do it together. Relax. 00:31:11.416 --> 00:31:13.668 Countdown! 00:31:14.294 --> 00:31:15.169 Ten. 00:31:15.795 --> 00:31:16.713 Nine. 00:31:16.796 --> 00:31:19.424 -Eight. Seven. -Carole, I'm eating your cake! 00:31:19.507 --> 00:31:20.508 Six. 00:31:20.633 --> 00:31:22.218 -Five, four. -Five, four. 00:31:22.343 --> 00:31:23.803 Three! 00:31:23.887 --> 00:31:25.179 Two. 00:31:25.221 --> 00:31:26.389 One! 00:31:33.521 --> 00:31:37.025 Carole, I'm eating your cake. 00:31:37.108 --> 00:31:38.776 Go, Paulo! 00:31:43.531 --> 00:31:47.911 Chef Carole and Chef Paulo have put on a show in the arena, 00:31:47.994 --> 00:31:49.621 but so has the audience. 00:31:53.458 --> 00:31:56.044 Rosa, Laurent, Professor Karnal, 00:31:56.127 --> 00:31:59.547 please go to the tasting table. We'll meet you there. 00:31:59.672 --> 00:32:03.927 Let's find out who's going to be the first chef to present their menu. 00:32:04.010 --> 00:32:06.054 On one side, we have two knives 00:32:06.137 --> 00:32:08.556 representing Iron Chef Carole. 00:32:08.681 --> 00:32:11.559 And the letter C represents Challenging Chef Paulo. 00:32:11.684 --> 00:32:14.270 The first to present is... 00:32:16.064 --> 00:32:18.650 Letter C, Challenging Chef Paulo. 00:32:18.733 --> 00:32:22.946 I'm confident we can win this. Our desserts are good. 00:32:23.029 --> 00:32:24.572 You can bet there's flavor. 00:32:24.697 --> 00:32:25.782 Competing is hard. 00:32:25.865 --> 00:32:28.576 I mean, I'm confident. I love what I made, 00:32:28.660 --> 00:32:31.746 but I've seen his dishes too. They're beautiful. 00:32:31.829 --> 00:32:35.124 That's it. I think I'm lucky, so it's all right. 00:32:38.836 --> 00:32:41.589 Now let's move on to our second tasting, 00:32:41.714 --> 00:32:44.008 but before that, the scores. 00:32:44.092 --> 00:32:47.470 Our Iron Chef Carole has 14 points, 00:32:47.553 --> 00:32:50.682 against Challenging Chef Paulo's 17. 00:32:50.765 --> 00:32:52.100 -Shall we? -Yes. 00:32:52.183 --> 00:32:53.017 Are you ready? 00:32:53.101 --> 00:32:57.230 Challenging Chef Paulo, bring us your second dish, please. 00:32:59.315 --> 00:33:00.274 El postre. 00:33:01.567 --> 00:33:03.611 -Thank you. -Ladies first. 00:33:03.736 --> 00:33:04.570 Nice. 00:33:05.321 --> 00:33:06.864 French service. 00:33:07.323 --> 00:33:08.908 He means business. 00:33:08.992 --> 00:33:10.618 Thank you so much. 00:33:16.708 --> 00:33:20.336 I wanted to make tiramisù because it's a common dessert, 00:33:20.461 --> 00:33:24.215 but I didn't want to do it the traditional way. 00:33:24.298 --> 00:33:28.469 I was born in Minas Gerais. I came to São Paulo as a teen. 00:33:28.553 --> 00:33:31.806 One day, my cousin started working at a pastry shop. 00:33:31.889 --> 00:33:35.101 I'd go there every day asking for work, but she'd say no. 00:33:35.184 --> 00:33:38.479 Then one day she said, "Dude, you're so annoying." 00:33:39.105 --> 00:33:41.190 And she let me start the next day. 00:33:41.274 --> 00:33:43.484 The next day, 9:00 a.m. when they opened... 00:33:45.028 --> 00:33:46.446 I was there. 00:33:46.529 --> 00:33:50.950 So I wanted to remember my journey with tiramisù. 00:33:51.075 --> 00:33:53.327 -That's it. I hope you like it. -Great. 00:33:53.369 --> 00:33:56.539 We're excited to try all that now. 00:33:56.622 --> 00:33:57.832 Thank you, Chef. 00:34:14.640 --> 00:34:15.516 Well... 00:34:15.600 --> 00:34:16.976 The judges are silent. 00:34:17.060 --> 00:34:19.854 -Is that a sign? -I think it's a good one. 00:34:19.937 --> 00:34:21.981 We don't speak with our mouths full. 00:34:22.899 --> 00:34:23.691 Laurent? 00:34:23.816 --> 00:34:26.778 This is very balanced and I like it a lot. 00:34:26.861 --> 00:34:28.362 It breaks 00:34:29.572 --> 00:34:33.493 the rules, so to speak, especially surrounding tiramisù. 00:34:33.576 --> 00:34:34.410 I like it. 00:34:34.535 --> 00:34:38.331 I really like it. The crème anglaise with the coffee 00:34:38.414 --> 00:34:42.085 was an interesting use of the secret ingredient. 00:34:42.168 --> 00:34:44.629 -I really like it. -Karnal? 00:34:44.712 --> 00:34:47.715 There's lightness in your sponge with Marsala. 00:34:47.799 --> 00:34:51.928 Marsala's usually what's served with coffee like dessert wine. 00:34:52.011 --> 00:34:54.931 The quality and excellence of the chocolate too. 00:34:55.014 --> 00:34:57.600 It smells like first-class chocolate. 00:34:57.683 --> 00:34:59.393 -It's evident. -I tempered it. 00:34:59.435 --> 00:35:03.648 I chipped it on the marble so it would get crunchy, 00:35:03.731 --> 00:35:08.277 and I made something that looks like wood, you know? 00:35:08.361 --> 00:35:11.030 That farm, wood burning stove log. 00:35:11.114 --> 00:35:13.449 -It's impressively light. -That's it. 00:35:13.574 --> 00:35:17.245 All tiramisù should be like this now. It's light and delicious. 00:35:17.328 --> 00:35:20.164 But we must taste your next dish. 00:35:20.248 --> 00:35:21.666 -Let's do it. -Please. 00:35:22.291 --> 00:35:23.292 "Let's do it." 00:35:23.376 --> 00:35:25.461 Look, Fê, the spheres. 00:35:36.055 --> 00:35:39.767 Chef, briefly tell us about your dish, please. 00:35:39.892 --> 00:35:42.186 It's coffee rice pudding. 00:35:42.270 --> 00:35:47.150 I made a ruby chocolate, almond, and coffee crumble. 00:35:47.233 --> 00:35:50.736 I brought it from Minas. I'd eat a lot of rice pudding. 00:35:50.778 --> 00:35:54.657 My grandmother and my aunts would make rice pudding bars, 00:35:54.740 --> 00:35:58.161 so I wanted to add something new to it, of course, 00:35:58.244 --> 00:36:02.707 to pay homage to my grandma Zizi, who would make treats as I'd watch her. 00:36:02.790 --> 00:36:06.752 I like it. I think mango and rice pudding go together. 00:36:06.794 --> 00:36:10.006 I wanted to make it a sphere 00:36:10.089 --> 00:36:12.884 because it looks good and it elevates the dish. 00:36:12.967 --> 00:36:15.970 -The presentation. -Yes, it adds more value. 00:36:17.221 --> 00:36:19.182 -That's it. -Thanks, Chef Paulo. 00:36:19.265 --> 00:36:20.725 -Thanks, Paulo. -Thanks. 00:36:20.808 --> 00:36:23.811 The mango does work very well with rice pudding. 00:36:25.688 --> 00:36:26.647 Rosa? 00:36:26.731 --> 00:36:30.193 The presence of mango is delicious here. 00:36:30.818 --> 00:36:32.320 It looks like an egg yolk. 00:36:32.403 --> 00:36:34.113 -Exactly. -Yeah. 00:36:34.197 --> 00:36:35.907 Laurent? Just right? 00:36:35.990 --> 00:36:37.116 Perfect. 00:36:37.783 --> 00:36:38.910 Perfect! 00:36:40.828 --> 00:36:43.331 Please, Chef Paulo, your fourth dish. 00:36:49.337 --> 00:36:50.421 Chef. 00:36:50.504 --> 00:36:52.465 Tell us about your dish, please. 00:36:52.548 --> 00:36:56.219 Well, I've created a chocolate log with coffee, 00:36:56.302 --> 00:36:58.012 which is flavored with cognac. 00:36:58.095 --> 00:37:01.557 I made a dirt path with the log in the center. 00:37:01.641 --> 00:37:06.646 We may find rocks on our paths. We may find logs. 00:37:07.271 --> 00:37:10.149 I decorated it with the chocolate on top 00:37:10.233 --> 00:37:13.736 to resemble the bridges that we build 00:37:15.029 --> 00:37:17.698 to overcome our obstacles. 00:37:17.782 --> 00:37:19.784 That's the idea I wanted to bring. 00:37:19.867 --> 00:37:23.579 I made some chocolate leaves with the coffee leaves. That's it. 00:37:23.704 --> 00:37:26.666 Where did you use coffee here, Paulo? The cream? 00:37:26.749 --> 00:37:27.875 -The cream. -The cream. 00:37:27.959 --> 00:37:29.168 -Thanks. -Sure. 00:37:29.293 --> 00:37:30.336 Thank you, Chef. 00:37:30.419 --> 00:37:32.088 -Rosa? -I think it's potent. 00:37:32.171 --> 00:37:34.590 The cognac with the cream and the coffee. 00:37:34.674 --> 00:37:38.761 The chocolate on the outside is quite delicate. 00:37:38.844 --> 00:37:42.306 Considering how much time he had, it truly was 00:37:42.807 --> 00:37:44.100 very challenging. 00:37:44.183 --> 00:37:46.519 Extraordinary presentation. It's handmade. 00:37:46.602 --> 00:37:49.605 -The cognac comes through. -The cognac, the coffee. 00:37:49.730 --> 00:37:54.277 Right? The delicacy of what he called "small bridges..." 00:37:54.360 --> 00:37:59.115 I can see our judges also liked the story behind his dish. 00:37:59.198 --> 00:38:00.032 Of course. 00:38:00.116 --> 00:38:03.202 It's a life story expressed here. Of course. 00:38:03.327 --> 00:38:04.912 Now let's finish it up. 00:38:04.996 --> 00:38:07.832 Chef Paulo, your last dish, please. 00:38:10.209 --> 00:38:13.379 Chef Paulo, tell us about your last dish, please. 00:38:13.879 --> 00:38:18.467 I wanted to finish off like we would finish a... 00:38:18.551 --> 00:38:21.929 -The golden cherry on top. -Like after lunch or dinner. 00:38:22.013 --> 00:38:24.724 I wanted to bring that after-lunch coffee. 00:38:24.807 --> 00:38:27.935 The crunchy nugget has coconut biscuit in it. 00:38:28.060 --> 00:38:30.938 There's cappuccino, milk foam, cinnamon. 00:38:31.022 --> 00:38:33.774 -And coffee and vanilla cream. -Okay. 00:38:43.451 --> 00:38:46.746 Your subtlety is your brand as a chef. 00:38:46.829 --> 00:38:48.873 -Right. -Your food is subtle. 00:38:49.790 --> 00:38:53.127 Well, I hope you had fun eating this dish. 00:38:53.210 --> 00:38:54.337 Thanks, Paulo. 00:38:54.420 --> 00:38:56.255 -Thank you. -Congratulations. 00:38:56.380 --> 00:38:57.381 Thank you. 00:38:59.967 --> 00:39:04.930 We had four desserts. They were all light. No one felt... 00:39:04.972 --> 00:39:06.974 -That's true. -Stuffed. 00:39:07.058 --> 00:39:09.393 I completely agree with Karnal. 00:39:09.477 --> 00:39:13.773 Subtlety in execution is crucial for me. 00:39:13.856 --> 00:39:15.649 He has a delicate touch. 00:39:15.691 --> 00:39:18.235 Now we'll move on with our tasting 00:39:18.277 --> 00:39:21.197 with our Iron Chef Carole Crema. 00:39:21.697 --> 00:39:24.408 Carole, please bring us your second dish. 00:39:24.492 --> 00:39:27.453 To tie it up, she must get three extra points. 00:39:30.081 --> 00:39:32.291 -This is savory. -Yes. 00:39:32.416 --> 00:39:35.294 To break the sweetness a little bit. 00:39:35.378 --> 00:39:37.797 -This has pecorino. -Yes. 00:39:39.256 --> 00:39:42.218 Chef, before explaining your second dish, 00:39:42.301 --> 00:39:44.887 tell us about the concept behind your menu. 00:39:44.970 --> 00:39:48.099 Well, I wanted to bring my truth, 00:39:48.182 --> 00:39:50.810 who I am as a cook. 00:39:50.893 --> 00:39:53.437 I say I'm still becoming a pastry chef. 00:39:53.521 --> 00:39:58.234 I took one pastry course with Laurent, but I'm originally a cook. 00:39:58.317 --> 00:40:02.405 I'm a cook and I've been working with pastry for 20 years, 00:40:02.488 --> 00:40:05.408 becoming a pastry chef along the way. 00:40:05.491 --> 00:40:07.201 What I've brought is very me. 00:40:07.284 --> 00:40:11.288 So this, for instance, is salsa di noci, 00:40:11.330 --> 00:40:13.416 which I learned to make in Milan. 00:40:13.499 --> 00:40:18.629 We peel the walnuts to blend it... 00:40:18.712 --> 00:40:19.630 So creative. 00:40:19.713 --> 00:40:24.135 Man, I remember we had that at the Eleven Madison. 00:40:24.218 --> 00:40:27.138 Then we had to fry it in butter. 00:40:27.638 --> 00:40:30.433 It was crunchy when peeled. Dope. 00:40:30.516 --> 00:40:35.521 The ravioli is stuffed with ricotta and pecorino. 00:40:35.604 --> 00:40:36.981 -Okay. -A bit of pecorino. 00:40:37.064 --> 00:40:39.775 And salsa di noci is a type of pesto 00:40:39.900 --> 00:40:42.445 with walnuts, a bit of garlic, 00:40:42.528 --> 00:40:44.780 olive oil, 00:40:45.322 --> 00:40:48.284 Parmesan, brioche, and coffee. 00:40:48.784 --> 00:40:50.369 -Thanks, Chef Carole. -Thanks. 00:40:52.079 --> 00:40:53.456 So, folks? 00:40:53.539 --> 00:40:58.544 She came in with a bang saying this is her truth. 00:40:58.627 --> 00:41:03.299 -She came with walnuts and pecorino. -It's simple, but also... 00:41:03.382 --> 00:41:05.926 Is it simple, Rosa? 00:41:06.010 --> 00:41:09.805 It's a simple dish despite the sophisticated ingredients. 00:41:10.514 --> 00:41:13.017 -So it's a complex process? -Yes. 00:41:13.100 --> 00:41:19.356 I'd say she didn't go for an amazing presentation. 00:41:19.398 --> 00:41:20.649 We don't see that, 00:41:20.733 --> 00:41:23.944 but on the other hand, when you eat it, it's... 00:41:24.028 --> 00:41:27.698 It's something that makes you think, right? 00:41:27.781 --> 00:41:28.991 It's a whole show. 00:41:29.074 --> 00:41:33.704 The presentation is not earthshaking, but the flavor is surprising. 00:41:33.787 --> 00:41:35.956 What about the coffee here? 00:41:36.040 --> 00:41:38.792 It comes through a little bit. 00:41:39.543 --> 00:41:42.296 Now let's sweeten the rest of the menu. 00:41:43.339 --> 00:41:45.716 Your next dish, please, Chef Carole. 00:41:52.431 --> 00:41:58.729 This is grilled bread and pingado milk coffee. 00:41:58.812 --> 00:42:02.733 I wanted to bring a Brazilian bakery for you, Fernanda. 00:42:02.816 --> 00:42:04.401 Yeah, how did you guess? 00:42:04.443 --> 00:42:07.363 -A little bird told me. -She heard it. 00:42:07.446 --> 00:42:11.158 I have some toasted brioche with butter and sugar, 00:42:11.283 --> 00:42:16.163 milk foam, just like we use to make real milk coffee, 00:42:16.288 --> 00:42:17.456 and a bit of vanilla. 00:42:17.540 --> 00:42:22.044 The sago is stronger, to bring out the coffee. 00:42:22.127 --> 00:42:24.463 I love this texture, you know? 00:42:24.547 --> 00:42:27.091 So the coffee is in the sago? 00:42:27.174 --> 00:42:30.678 Yes, and there are grains in the flan. 00:42:31.178 --> 00:42:32.263 Thank you, Chef. 00:42:34.890 --> 00:42:37.768 So, people? I can hear you all moaning. 00:42:37.851 --> 00:42:39.728 I really like the texture contrast. 00:42:39.812 --> 00:42:42.565 It's bold, and I like that 00:42:42.648 --> 00:42:46.026 because sophistication is, many times, 00:42:46.110 --> 00:42:47.820 in popular expressions. 00:42:47.903 --> 00:42:51.782 Let's move on to our Iron Chef's fourth dish. Please, Carole. 00:42:53.200 --> 00:42:54.159 Wow! 00:42:56.912 --> 00:42:58.080 Chef, tell us. 00:42:58.872 --> 00:42:59.790 Cake. 00:42:59.873 --> 00:43:03.669 I make a living out of cakes. I've sold cakes for 20 years. 00:43:03.752 --> 00:43:07.214 I chose a chocolate cake recipe that will melt in your mouth. 00:43:07.298 --> 00:43:11.677 It has little flour and a lot of fat, so its texture is lighter. 00:43:11.760 --> 00:43:14.888 Coffee-based buttercream. 00:43:15.389 --> 00:43:21.770 I also used freeze-dried coffee, which I dissolved with cognac. 00:43:22.646 --> 00:43:26.191 I also added just a little bit of the grain, 00:43:27.026 --> 00:43:28.736 so it pops in your mouth. 00:43:28.819 --> 00:43:32.114 To top it off, I sprayed some orange liqueur, 00:43:32.197 --> 00:43:36.035 just to give it some aroma. A thin slice, and that's all. 00:43:36.118 --> 00:43:38.120 Like a thin slice of wedding cake. 00:43:38.203 --> 00:43:40.080 -It's expensive. -Mine isn't, Fê. 00:43:40.164 --> 00:43:42.124 -Really? I'll call you next time. -Yes. 00:43:42.207 --> 00:43:43.250 Yes, please. 00:43:44.627 --> 00:43:46.170 -Thanks, Chef. -Sure. 00:43:46.253 --> 00:43:48.047 She really brought it this time. 00:43:48.130 --> 00:43:50.341 There's coffee all over it. 00:43:50.424 --> 00:43:51.717 -No holding back. -No. 00:43:51.800 --> 00:43:54.553 It lacked a bit of 00:43:54.678 --> 00:43:56.972 sophistication in her presentation. 00:43:57.097 --> 00:44:00.768 But the flavor is very nice. 00:44:00.851 --> 00:44:03.270 We've come to our last dish. 00:44:03.354 --> 00:44:04.730 Chef Carole, please. 00:44:07.358 --> 00:44:09.985 Wow. Let me help you. Thanks. 00:44:10.069 --> 00:44:13.447 -Chef Carole's signature dish. -See? 00:44:13.530 --> 00:44:15.407 Brigadeiroson spoons. 00:44:15.491 --> 00:44:17.576 That's it, Rosa's got it. 00:44:18.118 --> 00:44:20.996 Tell us about the dish that will close your menu. 00:44:21.080 --> 00:44:25.501 Like Rosa said, I'm known for being the first 00:44:25.584 --> 00:44:27.878 to sell brigadeiro on spoons, right? 00:44:27.961 --> 00:44:29.838 We've eaten that forever. 00:44:29.922 --> 00:44:33.592 I decided to put it in a jar to sell it, and it was a big hit. 00:44:33.676 --> 00:44:37.012 It's represented as a coffee menu. 00:44:37.096 --> 00:44:38.722 There's espresso, 00:44:39.223 --> 00:44:43.185 latte, spiced coffee, 00:44:43.268 --> 00:44:46.105 coffee and lime, and mocha. 00:44:46.730 --> 00:44:50.818 They're all coffee brigadeiros. 00:44:50.901 --> 00:44:53.237 Is there an order we should follow? 00:44:53.320 --> 00:44:58.200 I suggest from espresso to latte and... 00:44:58.283 --> 00:44:59.868 -Spices. -Spices. 00:44:59.952 --> 00:45:01.453 Mocha and lime. 00:45:01.537 --> 00:45:02.413 Okay. 00:45:02.913 --> 00:45:05.165 -I'd change it. -I would... 00:45:05.249 --> 00:45:07.710 -The espresso is too strong. -I'd change it. 00:45:07.793 --> 00:45:09.503 I'd leave spiced coffee last. 00:45:09.586 --> 00:45:11.630 Lime first, then spiced. 00:45:11.714 --> 00:45:12.631 To cleanse. 00:45:12.715 --> 00:45:15.509 It would cleanse and finish off with the aromatic. 00:45:15.592 --> 00:45:16.802 Thank you, Chef. 00:45:24.226 --> 00:45:25.352 Laurent? 00:45:25.477 --> 00:45:29.231 I admit it's one of the best brigadeiros I've ever had. 00:45:29.314 --> 00:45:31.734 I like that the lime was last. 00:45:31.817 --> 00:45:33.360 -It cleanses the palate. -Yeah. 00:45:33.444 --> 00:45:35.362 -Yeah. -Tell me something. 00:45:35.487 --> 00:45:39.908 You did miss a more sophisticated visual appeal, right? 00:45:39.992 --> 00:45:43.871 For this dish, Chef Carole brought to this presentation 00:45:43.954 --> 00:45:48.041 a more playful mood and went heavy on the silverware. 00:45:48.542 --> 00:45:51.253 Did it reach the finesse you were looking for? 00:45:51.336 --> 00:45:53.464 It's more playful 00:45:53.547 --> 00:45:57.676 since the spoons aren't made of silver, but the plates are. 00:45:57.801 --> 00:46:02.097 I think it pleases the eye, and the table looks nice with this shine. 00:46:02.181 --> 00:46:05.350 It's all very interesting, in fact. 00:46:05.392 --> 00:46:08.520 -I just want my day to come. -Your day. 00:46:08.604 --> 00:46:11.356 I just want it to come to get there and do it. 00:46:11.398 --> 00:46:13.692 I'm starting to get in the mood too. 00:46:13.776 --> 00:46:16.779 If I don't leave with my shirt all sweaty, 00:46:17.696 --> 00:46:18.781 something's wrong. 00:46:18.864 --> 00:46:22.785 Our desserts are sadly over, 00:46:22.868 --> 00:46:26.413 and now comes the bitter part of scoring. 00:46:26.497 --> 00:46:30.334 It's the hard part that, thankfully, only the judges get, right? 00:46:31.293 --> 00:46:33.295 Let's remember the scores again. 00:46:33.378 --> 00:46:37.007 Iron Chef Carole has 14 points, 00:46:37.090 --> 00:46:40.052 and Challenging Chef Paulo has 17 points. 00:46:40.135 --> 00:46:42.137 Now, you have 75 points 00:46:42.221 --> 00:46:46.558 that you can distribute through all four dishes from each chef. 00:46:46.642 --> 00:46:49.061 So good luck, dear judges. 00:46:50.437 --> 00:46:54.066 Iron Chef Carole has showcased her culinary background 00:46:54.149 --> 00:46:57.110 and how dear her menu is to her. 00:46:58.445 --> 00:47:00.739 Chef Paulo has showed technical skills 00:47:00.823 --> 00:47:04.868 and a lot of creativity in his memory-filled dishes. 00:47:05.994 --> 00:47:07.329 Iron Chef Carole. 00:47:08.121 --> 00:47:09.331 Chef Paulo Rocha. 00:47:10.415 --> 00:47:12.042 I have to announce 00:47:12.668 --> 00:47:16.046 that the winner of this battle is... 00:47:22.094 --> 00:47:22.928 Chef... 00:47:23.762 --> 00:47:25.180 Paulo Rocha! 00:47:33.313 --> 00:47:34.773 Well done. 00:47:35.274 --> 00:47:39.945 Chef Paulo has scored 75 points, against Chef Carole's 73. 00:47:40.445 --> 00:47:41.655 Well done, Paulo. 00:47:42.322 --> 00:47:43.490 Thank you. 00:47:45.033 --> 00:47:47.035 Paulo, please come here. 00:47:48.912 --> 00:47:51.665 Paulo, you've achieved what seemed impossible. 00:47:51.748 --> 00:47:54.668 You beat an Iron Chef. 00:47:55.168 --> 00:47:58.380 And because of that, you're closer to the finale. 00:47:59.506 --> 00:48:01.091 I'll give you your medal. 00:48:01.174 --> 00:48:06.096 I'm sure Grandma Zizi is very proud of you. 00:48:07.639 --> 00:48:12.394 Paulo, for another Challenging Chef to take your spot in the finale, 00:48:12.477 --> 00:48:17.274 they must win their duel and surpass your 75 points. 00:48:17.357 --> 00:48:20.110 Let's go to the locker room now, which must be 00:48:20.193 --> 00:48:23.238 celebrating like crazy. 00:48:23.322 --> 00:48:25.532 Where are my Challenging Chefs? 00:48:28.285 --> 00:48:29.703 For the next duel, 00:48:29.786 --> 00:48:33.332 we'll welcome a chef who has a very international career, 00:48:33.415 --> 00:48:37.836 but Rio de Janeiro has never left his heart. 00:48:37.920 --> 00:48:41.131 The next chef to enter the arena is... 00:48:41.632 --> 00:48:43.133 Rafael Gomes! 00:48:46.303 --> 00:48:48.639 See you for the next battle 00:48:48.722 --> 00:48:50.599 of Iron Chef Brazil. 00:48:50.682 --> 00:48:51.183 Bye. 00:48:53.101 --> 00:48:55.771 -I told you we'd win this. -You guys rock.