WEBVTT 00:00:01.035 --> 00:00:02.179 Previously... 00:00:02.203 --> 00:00:03.280 Before Julia the Cook, 00:00:03.304 --> 00:00:05.382 there was Julia the Spy. 00:00:05.406 --> 00:00:07.684 It's curry, and cardamom, and coriander. 00:00:07.708 --> 00:00:09.886 Either it's gonna b something else or a schnitze. 00:00:09.910 --> 00:00:11.888 The winner this week, Dustin. 00:00:11.912 --> 00:00:13.690 It was jaw-droppingly beautiful. 00:00:13.714 --> 00:00:16.927 The cook leaving Julia's kitchen is... 00:00:16.951 --> 00:00:18.617 Elena. 00:00:19.087 --> 00:00:21.199 Julia's voice was always in my house. 00:00:21.223 --> 00:00:23.801 If you're gonna hav a sets of fear of failure, 00:00:23.825 --> 00:00:25.959 you're just never gonna lear how to cook. 00:00:27.329 --> 00:00:29.407 Eight passionate home cooks are about to do 00:00:29.431 --> 00:00:31.175 - the impossible. - Get cooking. 00:00:31.199 --> 00:00:33.378 They'll cook alongside their hero... 00:00:33.402 --> 00:00:34.634 - Delicious. - Yummy. 00:00:34.736 --> 00:00:36.681 Who also started as a home cook. 00:00:36.705 --> 00:00:38.638 I just love to muck around in the kitchen. 00:00:38.740 --> 00:00:40.585 And found her calling later in life. 00:00:40.609 --> 00:00:43.388 Welcome to The French Chef. I'm Julia Child. 00:00:43.412 --> 00:00:45.890 One cook will wi the ultimate prize, 00:00:45.914 --> 00:00:48.026 a three-month all-expense paid trip 00:00:48.050 --> 00:00:49.894 to cooking school in Paris. 00:00:49.918 --> 00:00:51.262 - What? - Yeah. 00:00:51.286 --> 00:00:52.897 All in their ques to prove... 00:00:52.921 --> 00:00:55.755 All you need is a little bit of imagination. 00:00:55.824 --> 00:00:57.035 Who has the skill... 00:00:57.059 --> 00:00:58.758 - Woo-hoo. - - to win... 00:00:58.827 --> 00:00:59.871 That's time. 00:00:59.895 --> 00:01:02.362 The Julia Child Challenge. 00:01:05.205 --> 00:01:08.384 I honestly cannot believe I'm still here, 00:01:08.408 --> 00:01:12.143 thinking about Julia all the time, asking her 00:01:12.245 --> 00:01:14.490 to help me, you know, guide me through this 00:01:14.514 --> 00:01:16.192 because I wanna make to the finale. 00:01:16.420 --> 00:01:19.399 I feel good about last week I did held my own. 00:01:19.423 --> 00:01:22.402 And then having the judges really like what I put out, 00:01:22.426 --> 00:01:23.659 that's a win in my book. 00:01:24.528 --> 00:01:26.361 I'm Julia Child. 00:01:26.430 --> 00:01:28.275 Today, I'm going to show you 00:01:28.299 --> 00:01:30.577 how to make a real French omelette. 00:01:30.601 --> 00:01:32.879 It's not just a breakfast in France 00:01:32.903 --> 00:01:34.781 since they never eat them for breakfast at all 00:01:34.805 --> 00:01:38.485 because they only eat cafe-au-lait and croissant, 00:01:38.509 --> 00:01:41.288 but in France what you use an omelette for 00:01:41.312 --> 00:01:42.944 is lunch or supper. 00:01:44.515 --> 00:01:45.847 - Hi, hi, hi. - Hi. 00:01:45.916 --> 00:01:47.193 Good morning. 00:01:47.217 --> 00:01:48.762 - Good morning. - Good morning. 00:01:48.786 --> 00:01:50.297 Hello, cooks. 00:01:50.321 --> 00:01:52.265 Welcome back to Julia's kitchen. 00:01:52.289 --> 00:01:54.234 When you started this competition, 00:01:54.258 --> 00:01:56.258 there were eight of you. And now, 00:01:56.326 --> 00:01:58.104 there are only four. 00:01:58.128 --> 00:02:01.308 This is the last week before the big finale. 00:02:01.332 --> 00:02:02.876 It's been an incredible journey. 00:02:02.900 --> 00:02:04.533 Today is all about. 00:02:04.601 --> 00:02:07.536 Julia's amazing career on television. 00:02:07.637 --> 00:02:09.983 I know I would not be here without her. 00:02:10.007 --> 00:02:12.240 I wouldn't be either, and none of us would, 00:02:12.342 --> 00:02:13.787 without her influence. 00:02:13.811 --> 00:02:16.345 Welcome to The French Chef. 00:02:16.446 --> 00:02:17.746 I'm Julia Child. 00:02:22.920 --> 00:02:26.299 This is a tinier 10-pound baby halibut, 00:02:26.323 --> 00:02:30.203 but they get to be 300 pounds. 00:02:30.227 --> 00:02:32.405 Oh, I won't do anything like that. 00:02:32.429 --> 00:02:35.063 Now, this... I meant to put oil in there, 00:02:35.165 --> 00:02:36.576 and I put vermouth instead, 00:02:36.600 --> 00:02:38.040 but that doesn't make any difference. 00:02:38.802 --> 00:02:40.335 In 1961, 00:02:40.404 --> 00:02:42.782 Julia Child made a trip to Boston 00:02:42.806 --> 00:02:44.484 to promote her new cookbook, 00:02:44.508 --> 00:02:46.086 Mastering the Art of French Cooking. 00:02:46.110 --> 00:02:47.687 She arrived with everything 00:02:47.711 --> 00:02:50.746 to make a perfect French omelette. 00:02:50.814 --> 00:02:52.792 And that cooking demo launched 00:02:52.816 --> 00:02:54.294 her television career. 00:02:54.318 --> 00:02:56.696 She made cooking fun and accessible, 00:02:56.720 --> 00:02:58.098 she was relatable. 00:02:58.122 --> 00:02:59.955 And when she made mistakes on TV, 00:03:00.023 --> 00:03:01.234 she just rolled with it. 00:03:01.258 --> 00:03:03.558 I myself have never made a mistake on television. 00:03:04.928 --> 00:03:06.573 For your first round today, 00:03:06.597 --> 00:03:08.608 you'll have 45 minutes to make us 00:03:08.632 --> 00:03:11.111 a perfect French omelette. 00:03:11.135 --> 00:03:12.879 Yeah. 00:03:12.903 --> 00:03:14.881 The French omelett seems to be 00:03:14.905 --> 00:03:17.384 a very simple dish at first glance, 00:03:17.408 --> 00:03:19.386 but it's very technical. 00:03:19.410 --> 00:03:21.643 You have to fold it then flip it. 00:03:21.745 --> 00:03:24.946 It has to come out exactly right. 00:03:25.048 --> 00:03:27.293 It took me quite a while to master it. 00:03:27.317 --> 00:03:29.451 It takes a little bit of practice, 00:03:29.520 --> 00:03:31.253 and I think a good way to practice 00:03:31.321 --> 00:03:33.700 is by using some beans, 00:03:33.724 --> 00:03:36.558 and I'll show you how this works. 00:03:36.660 --> 00:03:38.772 Your first movement is just a flat, 00:03:38.796 --> 00:03:40.462 sort of, moving around, 00:03:40.564 --> 00:03:43.109 so that you get the eggs to coagulate. 00:03:43.133 --> 00:03:46.802 And then you begin jerking I towards yourself like this. 00:03:48.806 --> 00:03:50.984 And then, there's your omelette, voila. 00:03:51.008 --> 00:03:54.943 That's a good way to get the technique of this. 00:03:55.012 --> 00:03:57.490 So keep in mind that a French omelette 00:03:57.514 --> 00:03:59.225 is different than an American omelette. 00:03:59.249 --> 00:04:00.949 What we wanna see, 00:04:01.018 --> 00:04:03.129 fluffy and light in the center, 00:04:03.153 --> 00:04:05.799 just pudding-like when we cut into it. 00:04:05.823 --> 00:04:07.967 And, of course, no color. 00:04:07.991 --> 00:04:11.059 But we also wanna give you the freedom to get creative 00:04:11.128 --> 00:04:12.906 and put some of yourselves into it. 00:04:12.930 --> 00:04:14.663 It's got to be perfect. 00:04:14.731 --> 00:04:16.776 So if it's not, start again. 00:04:16.800 --> 00:04:21.136 And remember, today determines who ends up in the finale. 00:04:21.238 --> 00:04:22.938 It just got very real. 00:04:23.006 --> 00:04:24.506 Good luck and get cooking. 00:04:27.245 --> 00:04:29.590 All you need to make an omelette 00:04:29.614 --> 00:04:34.150 is a hot fire and you need a bowl, 00:04:34.252 --> 00:04:36.998 and you need some butter, some salt and pepper, 00:04:37.022 --> 00:04:39.155 and some eggs. 00:04:39.224 --> 00:04:41.703 Eggs, eggs, eggs. More eggs. 00:04:41.827 --> 00:04:43.171 The humble omelette. 00:04:43.195 --> 00:04:44.861 You just think about, you know, 00:04:44.930 --> 00:04:46.875 the classic techniques that Julia 00:04:46.899 --> 00:04:48.376 always talked about. 00:04:48.400 --> 00:04:49.777 All we have is a little butter, 00:04:49.801 --> 00:04:51.334 - and egg, little salt. - Yeah. 00:04:51.436 --> 00:04:52.881 It's the simplest ingredients. 00:04:52.905 --> 00:04:54.182 - Yes. - And yet, it needs 00:04:54.206 --> 00:04:55.683 to be treated so delicately 00:04:55.707 --> 00:04:57.285 because the protein that's in there 00:04:57.309 --> 00:04:59.520 is gonna coagulate. It's timing, 00:04:59.544 --> 00:05:01.489 heat... A little bit of heat. 00:05:01.513 --> 00:05:02.646 - Yes. - A lot of movement. 00:05:02.747 --> 00:05:03.691 Yes. A lot of movement. 00:05:03.715 --> 00:05:04.993 The things that you think are simple, 00:05:05.017 --> 00:05:06.394 because there are only two ingredients, 00:05:06.418 --> 00:05:07.595 or there are only four ingredients, 00:05:07.619 --> 00:05:09.697 are always the most challenging. 00:05:09.721 --> 00:05:11.266 - Yes. - What strikes me is 00:05:11.290 --> 00:05:13.156 when I watch Julia make an omelette, 00:05:13.225 --> 00:05:15.859 the butter is paid so much attention to 00:05:15.927 --> 00:05:18.161 because you don't want any color on it, right? 00:05:18.263 --> 00:05:19.407 You want it somewhere between... 00:05:19.431 --> 00:05:20.931 Sherry's hair and her dress. 00:05:22.601 --> 00:05:26.981 Julia makes it look easy, but it isn't. 00:05:27.005 --> 00:05:29.083 Unless you've done it a thousand times. 00:05:29.107 --> 00:05:30.685 This looks good. Your chives look really great, 00:05:30.709 --> 00:05:32.687 - your cuts are wonderful. - Oh, thank you, thank you. 00:05:32.711 --> 00:05:34.489 - So, fantastic. - I appreciate it, 00:05:34.513 --> 00:05:37.091 - coming from you, oh, my God. - Yeah, fantastic. 00:05:37.115 --> 00:05:38.748 The judges are both pastry chefs 00:05:38.817 --> 00:05:41.529 and I am crazy about baking. 00:05:41.553 --> 00:05:43.653 Sherry is just amazing. 00:05:43.755 --> 00:05:46.801 She has this sparkly personality 00:05:46.825 --> 00:05:49.604 that it's just... You want to be around her. 00:05:49.628 --> 00:05:52.162 - Good luck. Go get 'em. - Okay. Okay. Thank you. 00:05:52.230 --> 00:05:53.908 Beautiful. 00:05:53.932 --> 00:05:56.678 I'm gonna make a very simple omelette 00:05:56.702 --> 00:05:59.781 with some leeks and gruyere 00:05:59.805 --> 00:06:02.539 getting eggs cracked, uh, melted some clarified butte 00:06:02.607 --> 00:06:04.185 so I can get this hollandaise going. 00:06:04.209 --> 00:06:06.343 And this is the last week before the finale. 00:06:06.444 --> 00:06:08.089 And it's been a hard road, 00:06:08.113 --> 00:06:09.746 but I feel like this is exactly 00:06:09.815 --> 00:06:11.492 where I expected to be. 00:06:11.516 --> 00:06:13.528 I've come this far, no going home now 00:06:13.552 --> 00:06:14.651 until I fight for the win. 00:06:17.389 --> 00:06:18.599 What makes a good hollandaise 00:06:18.623 --> 00:06:20.401 is really getting the emulsion right. 00:06:20.425 --> 00:06:22.203 The last thing we want is for the hollandaise to break, 00:06:22.227 --> 00:06:24.561 so getting the butter whipped into those egg yolks 00:06:24.629 --> 00:06:26.663 so it's nice, and creamy, and velvety, 00:06:26.732 --> 00:06:28.176 I added a little saffron. 00:06:28.200 --> 00:06:29.510 It's gonna add a little bit of flavor, 00:06:29.534 --> 00:06:31.234 but also kind of contribute to the color. 00:06:31.303 --> 00:06:32.535 - Hello. - Hi. How, are you? 00:06:32.604 --> 00:06:33.837 It kind of matches your dress. 00:06:33.905 --> 00:06:35.183 It does. It's a perfect timing, 00:06:35.207 --> 00:06:36.384 perfect timing. 00:06:36.408 --> 00:06:39.743 Tell me, what do you have in the, uh, food processor? 00:06:39.811 --> 00:06:41.389 - Hollandaise. - Okay. 00:06:41.413 --> 00:06:43.691 And that's gonna go over your eggs? 00:06:43.715 --> 00:06:45.849 - It is. - Thank you. 00:06:45.950 --> 00:06:48.796 - So eggs with eggs? - Eggs with eggs. 00:06:48.820 --> 00:06:50.365 - And there's saffron? - Saffron, yeah. 00:06:50.389 --> 00:06:51.955 Saffron, hollandaise. 00:06:52.057 --> 00:06:53.668 And what other spices and seasonings? 00:06:53.692 --> 00:06:55.258 Uh, not a lot, honestly. 00:06:55.327 --> 00:06:57.772 I'm gonna fill it with some, uh, some sauteed leeks 00:06:57.796 --> 00:06:59.507 and a little bit of gruyere, 00:06:59.531 --> 00:07:01.109 because I love cheese in my omelette. 00:07:01.133 --> 00:07:03.678 I think I probably first sa Julia Child in my mid-20s. 00:07:03.702 --> 00:07:06.180 You know, kind of with more the emergence of YouTube, 00:07:06.204 --> 00:07:09.083 just kinda scrolling through watching cooking videos 00:07:09.107 --> 00:07:11.886 and... and coming across this tall, boisterous woman 00:07:11.910 --> 00:07:14.789 with a strange voice, such an infectious personality 00:07:14.813 --> 00:07:16.546 and, and seeing her kind of fumbling 00:07:16.648 --> 00:07:18.948 through the kitchen like most home cooks do. 00:07:19.050 --> 00:07:21.551 It was just more charming than seeing Gordon Ramsay 00:07:21.620 --> 00:07:23.153 with his perfectly quaffed hair. 00:07:23.255 --> 00:07:24.255 She made it approachable. 00:07:26.324 --> 00:07:27.702 She went to culinary school 00:07:27.726 --> 00:07:29.604 she was definitely out of her element, 00:07:29.628 --> 00:07:32.562 and surrounded by, I'm sure, a bunch of men 00:07:32.664 --> 00:07:34.564 who were like, "What is thi woman doing here?" 00:07:34.666 --> 00:07:36.277 I... I can kind of relate to that. Like, growing up, 00:07:36.301 --> 00:07:37.734 watching all these cooking shows, 00:07:37.836 --> 00:07:39.480 I didn't see people like me. I didn't see... 00:07:39.504 --> 00:07:41.616 There were no brown and black people 00:07:41.640 --> 00:07:42.850 on these cooking shows. 00:07:42.874 --> 00:07:44.541 Are these prawns I'm seeing? 00:07:44.642 --> 00:07:46.242 Some shrimp action? What's happening? 00:07:46.311 --> 00:07:47.889 They're shrimp, exactly. I'm, um... 00:07:47.913 --> 00:07:49.524 - Wonderful. - Making a riff 00:07:49.548 --> 00:07:52.093 on a Coquilles St. Jacques as a topping 00:07:52.117 --> 00:07:54.695 to essentially a classic French omelette 00:07:54.719 --> 00:07:56.052 with just herbs. 00:07:56.154 --> 00:07:57.799 Scallops in French 00:07:57.823 --> 00:07:59.367 are called Coquilles St. Jacques, 00:07:59.391 --> 00:08:03.059 and that is after this apostle, St. James. 00:08:03.128 --> 00:08:06.663 Be sure that you have your oil very, very hot 00:08:07.732 --> 00:08:09.532 and it should be almost smoking. 00:08:09.634 --> 00:08:12.980 And then into the pan go your scallops. 00:08:13.004 --> 00:08:14.938 I might do a little accompaniment 00:08:15.006 --> 00:08:16.617 of a breakfast radish, 00:08:16.641 --> 00:08:18.541 maybe a grilled breakfast radish for bitter. 00:08:18.610 --> 00:08:20.555 Oh, stop. 00:08:20.579 --> 00:08:21.889 Are you flirting with me? 00:08:21.913 --> 00:08:24.047 It's... It's working. 00:08:24.149 --> 00:08:27.695 Stephanie, Stephanie Stephanie, my goodness. 00:08:27.719 --> 00:08:29.697 Her work is just amazing. 00:08:29.721 --> 00:08:31.632 Total rock star chef. 00:08:31.656 --> 00:08:34.102 - This sounds great. - -Thank you. 00:08:34.126 --> 00:08:35.803 Continue doing what you're doing. 00:08:35.827 --> 00:08:38.461 This entire experience has been about 00:08:38.563 --> 00:08:40.563 being pushed and, and lifted 00:08:40.599 --> 00:08:42.365 and made you experiment, 00:08:42.433 --> 00:08:46.514 and I think that is the essence of... of Julia, 00:08:46.538 --> 00:08:49.383 and the essence of cooking and being in the kitchen. 00:08:49.407 --> 00:08:51.241 There's been some trips along the way, 00:08:51.309 --> 00:08:53.154 but I'm always trying something new. 00:08:53.178 --> 00:08:55.790 I'm always trying to get outside of my comfort level. 00:08:55.814 --> 00:08:57.625 And I think the judges see that. 00:08:57.649 --> 00:09:01.195 My goal is to try to really be imaginative. 00:09:01.219 --> 00:09:03.197 Is that sugar? 00:09:03.221 --> 00:09:05.266 Jaine, I need you to taste this. 00:09:05.290 --> 00:09:07.757 Tried my sauce, it's really sweet. 00:09:07.826 --> 00:09:09.759 Does this taste sweet to you? 00:09:09.828 --> 00:09:11.706 - It's really, like sugary. - It is sweet. 00:09:11.730 --> 00:09:13.174 Uh-hmm. It is sweet. 00:09:13.198 --> 00:09:15.610 It's like pure sugar. 00:09:15.634 --> 00:09:19.680 Um, it... It's disturbingly sweet. 00:09:19.704 --> 00:09:22.038 Yeah, I don't know where that's coming from. 00:09:29.014 --> 00:09:30.213 What happened here? 00:09:31.516 --> 00:09:33.049 For some reason, these are a little 00:09:33.151 --> 00:09:35.151 these are just a little sweet. 00:09:35.253 --> 00:09:37.098 I... I'm not understanding why, uh, 00:09:37.122 --> 00:09:39.800 I put a little sherry in there to kind of balance that out. 00:09:39.824 --> 00:09:41.402 Um, I'm just kind of going 00:09:41.426 --> 00:09:42.859 with a little bit of cream here, 00:09:43.361 --> 00:09:45.261 I'm gonna season. 00:09:46.131 --> 00:09:47.208 It's so weird. 00:09:47.232 --> 00:09:49.832 It's almost like I put sugar in by mistake. 00:09:49.934 --> 00:09:53.036 I just recently had my first French omelet 00:09:53.137 --> 00:09:54.649 and I loved it. 00:09:54.673 --> 00:09:56.940 The process of making it is really fun. 00:09:57.041 --> 00:10:00.288 I'm a converted big fan to the French omelet. 00:10:00.312 --> 00:10:01.689 What flavors are you gonna be doing? 00:10:01.713 --> 00:10:04.292 So I'm making this frisee salad. 00:10:04.316 --> 00:10:06.194 And, um, my omelet's gonna have 00:10:06.218 --> 00:10:07.695 - a little bit of blue cheese. - Okay. 00:10:07.719 --> 00:10:09.997 And I'm also making prosciutto 00:10:10.021 --> 00:10:12.533 just to, you know, um, incorporate in my salad, 00:10:12.557 --> 00:10:14.001 so you have a little bit of crunchiness. 00:10:14.025 --> 00:10:15.191 I like it. 00:10:15.461 --> 00:10:17.973 I am super worried about the finale, 00:10:17.997 --> 00:10:19.463 but at the same time, 00:10:19.565 --> 00:10:21.165 so grateful that I'm still here. 00:10:21.200 --> 00:10:22.978 And I hope I stay here. 00:10:23.002 --> 00:10:25.180 One of the things I most like about Julia 00:10:25.204 --> 00:10:26.782 is that she was the first. 00:10:26.806 --> 00:10:28.984 She started what we have today, 00:10:29.008 --> 00:10:30.941 with cooking on TV. 00:10:31.043 --> 00:10:33.088 Julia was just a natural, I think, 00:10:33.112 --> 00:10:37.148 like, she could capture attention for hours, 00:10:37.216 --> 00:10:41.252 and make you crave whatever she was making. 00:10:41.353 --> 00:10:43.098 It definitely influenced me 00:10:43.122 --> 00:10:47.503 and, and be a super fan of cooking on TV. 00:10:47.727 --> 00:10:49.905 Um, it, it's got too much color. 00:10:49.929 --> 00:10:51.707 I just have to adjust the flame. 00:10:51.731 --> 00:10:54.509 You have to tame the flames properly 00:10:54.533 --> 00:10:57.034 to have the creaminess inside, 00:10:57.136 --> 00:10:59.536 and just a touch of color on the outside 00:10:59.605 --> 00:11:01.739 and fold it and flip it. 00:11:01.840 --> 00:11:02.840 It's a lot. 00:11:02.908 --> 00:11:04.286 Well, hello. 00:11:04.310 --> 00:11:06.188 So, have you ever made a French omelet before? 00:11:06.212 --> 00:11:07.990 - Let's start with the basics. - I have. 00:11:08.014 --> 00:11:09.446 You have? Okay. 00:11:09.548 --> 00:11:10.993 On, on a given day, I've made twelve. 00:11:11.017 --> 00:11:12.527 Okay. So since you're comfortable 00:11:12.551 --> 00:11:13.951 - with the basic techniques... - Yes. 00:11:14.020 --> 00:11:15.897 What are you doing to make it you? 00:11:15.921 --> 00:11:19.356 Um, so I'm doing a little bit sauteed shallots and butter, 00:11:19.425 --> 00:11:20.958 and a little bit of white wine vinegar, 00:11:21.060 --> 00:11:22.904 just a touch, some gruyere cheese, 00:11:22.928 --> 00:11:25.607 and, of course, mixing in a ton of chives and parsley. 00:11:25.631 --> 00:11:27.175 I'm on board with everything you're saying. 00:11:27.199 --> 00:11:28.932 Wish me luck with the risk. 00:11:29.034 --> 00:11:30.779 I have all day for what is happening right now. 00:11:30.803 --> 00:11:31.835 Oh, lovely. Okay. 00:11:31.904 --> 00:11:33.048 The first time I ever saw Julia, 00:11:33.072 --> 00:11:34.916 I'm, you know, sitting Indian style in my living room, 00:11:34.940 --> 00:11:36.151 watching television, 00:11:36.175 --> 00:11:37.841 Julia Child is on the scree 00:11:37.910 --> 00:11:39.943 and she's making a, a French omelet. 00:11:40.012 --> 00:11:42.291 So in go the eggs. 00:11:42.315 --> 00:11:44.893 Now we shake the pan this way, 00:11:44.917 --> 00:11:47.496 stir it with the back of the fork. 00:11:47.520 --> 00:11:49.097 And it's coagulated 00:11:49.121 --> 00:11:51.767 and just gets scraped down there. 00:11:51.791 --> 00:11:54.536 Her personality is just, like, something I really related to, 00:11:54.560 --> 00:11:56.672 and she's very, like, a motherly figure in a way. 00:11:56.696 --> 00:11:58.707 So I remember jumping in the kitchen immediately 00:11:58.731 --> 00:12:00.475 to make myself an omelet. 00:12:00.499 --> 00:12:03.478 And, you know, zhooshing it around and scrambling 00:12:03.502 --> 00:12:05.336 and not knowing at nine, ten years old 00:12:05.404 --> 00:12:07.638 that I was making a French-style omelet. 00:12:07.740 --> 00:12:08.750 And my mom goes, like, "What are you doing?" 00:12:08.774 --> 00:12:09.985 Why are you scrambling..." Like, because, 00:12:10.009 --> 00:12:11.520 because I saw it on television, 00:12:11.544 --> 00:12:13.177 because Julia did it that way. 00:12:13.245 --> 00:12:14.522 Why are you not doing it this way? 00:12:14.546 --> 00:12:15.891 It's delicious. 00:12:15.915 --> 00:12:17.292 The first time I met Julia outside, 00:12:17.316 --> 00:12:18.593 of course, her books, 00:12:18.617 --> 00:12:20.150 was, uh, in San Francisco, 00:12:20.219 --> 00:12:22.597 and that must have been 1990 or so. 00:12:22.621 --> 00:12:25.167 I was fortunate enough to work at Campton Place Hotel 00:12:25.191 --> 00:12:28.158 where she shot the KQED series. 00:12:28.227 --> 00:12:29.960 She walked around and... 00:12:30.062 --> 00:12:32.107 In my kitchen in the morning and asking questions. 00:12:32.131 --> 00:12:33.964 "What are you making? What's going on?" 00:12:34.066 --> 00:12:36.978 Uh, even saying to me, "Sherry, you work too hard. 00:12:37.002 --> 00:12:38.936 Where are your friends?" You know. 00:12:39.004 --> 00:12:40.615 She'd say, "You need to have friends, you work too..." 00:12:40.639 --> 00:12:42.084 She was always so caring. 00:12:42.108 --> 00:12:44.686 About time to get eggs in the pan. 00:12:44.710 --> 00:12:46.988 Just before the butt begins to brown, 00:12:47.012 --> 00:12:48.523 in go the eggs. 00:12:48.547 --> 00:12:50.792 Going in. 00:12:50.816 --> 00:12:52.194 You should hear them sizzle 00:12:52.218 --> 00:12:53.751 as they hit the pan, 00:12:53.819 --> 00:12:54.996 and then you wait for a moment 00:12:55.020 --> 00:12:56.898 and you grab the pan 00:12:56.922 --> 00:13:00.023 and just begin swirling it flat around the heat. 00:13:05.064 --> 00:13:08.265 And then gradually jerking it towards you. 00:13:11.905 --> 00:13:13.204 Come on. 00:13:14.841 --> 00:13:16.086 There's your omelet 00:13:16.210 --> 00:13:17.943 turning over on itself, 00:13:18.011 --> 00:13:20.045 forming itself on the botto of the pan. 00:13:22.654 --> 00:13:25.055 That's okay, I'm gonna try for another one. 00:13:25.658 --> 00:13:26.457 Not quite what I want. 00:13:26.628 --> 00:13:28.906 It's got too much color. 00:13:28.930 --> 00:13:30.808 Four omelets at the beginning 00:13:30.832 --> 00:13:32.376 seemed like an easy task 00:13:32.400 --> 00:13:34.078 until you realize you really gotta move 00:13:34.102 --> 00:13:35.613 to get these all on the plate, 00:13:35.637 --> 00:13:37.904 uh, and looking good at the same time. 00:13:42.511 --> 00:13:44.511 That is too brown. 00:13:51.320 --> 00:13:54.020 Oh, yeah. There it is. 00:13:59.528 --> 00:14:00.727 Ah. 00:14:04.433 --> 00:14:06.800 Okay. Time's up. That's time, that's time. 00:14:08.704 --> 00:14:10.036 Hmm. 00:14:10.138 --> 00:14:15.642 We're gonna serve these for a nice, light luncheon. 00:14:15.744 --> 00:14:17.944 That makes a very attractive meal. 00:14:18.914 --> 00:14:20.091 Britt? 00:14:20.115 --> 00:14:21.693 What I made is a classic French omelet, 00:14:21.717 --> 00:14:24.596 but I added shallots, sauteed with some butter 00:14:24.620 --> 00:14:26.853 and a little bit of white wine vinegar, 00:14:26.988 --> 00:14:30.168 and then I added gruyere and also chives and parsley. 00:14:30.192 --> 00:14:32.503 I sliced the omelet down the center 00:14:32.527 --> 00:14:35.607 just to see if we were gonna get that pudding-like texture. 00:14:35.631 --> 00:14:38.009 There's a beautiful sort of creaminess 00:14:38.033 --> 00:14:39.477 that's coming out of mine, 00:14:39.501 --> 00:14:42.235 and I wanna pick it up with a spoon, so. 00:14:42.337 --> 00:14:44.382 Mine is very pudding-like on the inside, 00:14:44.406 --> 00:14:45.839 just slightly ever so runny. 00:14:45.941 --> 00:14:47.685 I really enjoyed the shallots in there, 00:14:47.709 --> 00:14:49.888 it brings that nice, little fragrance and bite 00:14:49.912 --> 00:14:52.946 at the same time to balance off the fattiness. 00:14:53.015 --> 00:14:54.392 For a variety of reasons, 00:14:54.416 --> 00:14:56.049 the consistency is obviously off. 00:14:56.118 --> 00:14:57.695 It appeared rushed. 00:14:57.719 --> 00:15:01.199 That being said, it absolutely tasted brilliant. 00:15:01.223 --> 00:15:02.322 Thank you. 00:15:03.592 --> 00:15:05.203 Hello. 00:15:05.227 --> 00:15:08.606 So I made for you a traditional French omelet. 00:15:08.630 --> 00:15:10.363 There's a little bit of blue cheese 00:15:10.465 --> 00:15:11.932 inside the omelet 00:15:12.000 --> 00:15:15.013 and crispy prosciutto on the frisee salad 00:15:15.037 --> 00:15:17.282 because my fiance, we always eat, 00:15:17.306 --> 00:15:20.084 like, this combination, and I think it's good 00:15:20.108 --> 00:15:21.886 because there's kind of a savoriness 00:15:21.910 --> 00:15:23.343 to the omelet. 00:15:23.411 --> 00:15:25.445 I actually do love the blue cheese 00:15:25.547 --> 00:15:29.027 when it's eaten with the frisee and the prosciutto. 00:15:29.051 --> 00:15:31.596 On its own, it did seem a little overwhelming. 00:15:31.620 --> 00:15:33.153 - Uh-hmm. - -The blue cheese. 00:15:33.221 --> 00:15:34.499 I think the construction of your omelet 00:15:34.523 --> 00:15:36.456 is pretty much perfect. 00:15:36.525 --> 00:15:39.103 It could be argued that it's a little bit overdone 00:15:39.127 --> 00:15:41.005 on the inside because it's not having that 00:15:41.029 --> 00:15:42.462 beautiful, custardy reveal. 00:15:42.531 --> 00:15:44.264 But I think it's fabulous. 00:15:44.332 --> 00:15:45.332 Thank you so much. 00:15:46.802 --> 00:15:48.435 - Dustin. - Hello. 00:15:48.536 --> 00:15:50.782 Uh, there are some sauteed leeks 00:15:50.806 --> 00:15:52.283 and gruyere in the middle. 00:15:52.307 --> 00:15:53.685 And then on top, 00:15:53.709 --> 00:15:55.942 there is a saffron hollandaise. 00:15:56.011 --> 00:15:57.789 Why egg on egg? 00:15:57.813 --> 00:15:59.746 Uh, the egg on egg is... 00:15:59.848 --> 00:16:01.392 - Hollandaise... - -Hollandaise, 00:16:01.416 --> 00:16:03.094 and omelet on the same plate. 00:16:03.118 --> 00:16:04.751 I think that's pretty classic. 00:16:04.820 --> 00:16:06.297 We have a eggs Benedict and it's egg on egg, 00:16:06.321 --> 00:16:08.099 I think hollandaise goes well on egg, 00:16:08.123 --> 00:16:10.001 and I kinda like the duality of it. 00:16:10.025 --> 00:16:13.171 Flavor-wise, I think this is absolutely just spot-on. 00:16:13.195 --> 00:16:15.261 I think your saffron, a little bit much, 00:16:15.363 --> 00:16:16.774 but I love the acidity that 00:16:16.798 --> 00:16:18.776 the hollandaise brings to the plate, 00:16:18.800 --> 00:16:20.278 and the consistency that you have 00:16:20.302 --> 00:16:21.835 across these three omelets, 00:16:21.903 --> 00:16:23.636 I can't find anything wrong with it. 00:16:23.738 --> 00:16:26.239 What you did that I thought was really smart 00:16:26.308 --> 00:16:27.986 with your gruyere, 00:16:28.010 --> 00:16:30.088 you created it on the micro plane. 00:16:30.112 --> 00:16:31.945 When it melted in the center, 00:16:32.047 --> 00:16:34.247 it became part of the omelet. 00:16:34.316 --> 00:16:36.394 To me, that is, like, really brilliant cooking. 00:16:36.418 --> 00:16:37.795 - Thank you very much. - -Thank you, Dustin. 00:16:37.819 --> 00:16:39.152 - Thank you. - Thanks, ladies. 00:16:39.254 --> 00:16:41.199 - Bill. Hello. - Hi. 00:16:41.223 --> 00:16:44.502 I love just a simple French omelet. 00:16:44.526 --> 00:16:46.259 So to change this one up a little bit, 00:16:46.328 --> 00:16:48.206 I did a riff on a Coquilles St. Jacques, 00:16:48.230 --> 00:16:50.563 except instead of the scallops, 00:16:50.632 --> 00:16:52.165 I went with some shrimp. 00:16:52.200 --> 00:16:53.510 Tell us about the sauce. 00:16:53.534 --> 00:16:55.880 I sauteed the shrimp with a little bit of roux, 00:16:55.904 --> 00:16:57.882 deglazed with a little bit of vermouth. 00:16:57.906 --> 00:17:00.240 My first reaction, it reminds me of 00:17:00.341 --> 00:17:01.953 French toast without the toast. 00:17:01.977 --> 00:17:03.287 Yeah. 00:17:03.311 --> 00:17:05.023 - Very sweet. - Yeah. 00:17:05.047 --> 00:17:07.147 I really don't know where the sugar came from. 00:17:07.248 --> 00:17:08.593 I can only guess that 00:17:08.617 --> 00:17:10.294 I probably grabbed sweet vermouth. 00:17:10.318 --> 00:17:11.496 It's for sure the vermouth. It's the vermouth. 00:17:11.520 --> 00:17:13.031 - Okay. - Yeah. 00:17:13.055 --> 00:17:15.199 I actually don't mind the sweetness. 00:17:15.223 --> 00:17:18.158 In a weird way, I kind of like it. 00:17:18.226 --> 00:17:19.659 It makes it interesting 00:17:19.728 --> 00:17:22.407 and it kind of breaks up the monotony of, 00:17:22.431 --> 00:17:23.908 of very flat flavors, right? 00:17:23.932 --> 00:17:24.932 Agreed. 00:17:26.802 --> 00:17:29.280 Well, everyone, I guess we've learned 00:17:29.304 --> 00:17:33.584 that French omelet are not as simple as we think. 00:17:33.608 --> 00:17:35.887 They're deceptively difficult. 00:17:35.911 --> 00:17:37.444 There was one omelet 00:17:37.545 --> 00:17:40.113 that we all three agreed rose above the rest. 00:17:41.316 --> 00:17:42.316 Dustin. 00:17:43.318 --> 00:17:45.897 Your omelet had great flavors. 00:17:45.921 --> 00:17:47.799 Absolutely well-thought out. 00:17:47.823 --> 00:17:50.557 But with even those amazing flavors, 00:17:50.658 --> 00:17:52.759 the technique was what really stole the show. 00:17:52.828 --> 00:17:54.461 Thank you. 00:17:54.529 --> 00:17:56.107 Dustin, that would put you as the frontrunner. 00:17:56.131 --> 00:17:57.131 Pressure's on. 00:18:00.602 --> 00:18:02.480 Julia's TV series, The French Chef, 00:18:02.504 --> 00:18:04.482 made classic French cooking accessible 00:18:04.506 --> 00:18:06.384 to home cooks across the country. 00:18:06.408 --> 00:18:08.641 It took a cuisine that people could usually 00:18:08.743 --> 00:18:10.054 only find in restaurants 00:18:10.078 --> 00:18:12.090 and brought it into people's homes. 00:18:12.114 --> 00:18:14.848 She famously said, "I'm not a chef, 00:18:14.916 --> 00:18:17.150 I'm a teacher, and I'm a cook." 00:18:17.252 --> 00:18:18.751 As you all know, 00:18:18.853 --> 00:18:21.654 some of the hardest things in French cooking 00:18:21.723 --> 00:18:23.401 are the desserts. 00:18:23.425 --> 00:18:25.758 They can be elaborate and precise, 00:18:25.827 --> 00:18:28.761 but Julia delighted audiences 00:18:28.863 --> 00:18:33.077 by making even the toughest French desserts seem easy. 00:18:33.101 --> 00:18:35.034 For this second round, 00:18:35.170 --> 00:18:37.303 we want you to overcome your fears. 00:18:39.708 --> 00:18:42.542 And boldly take on a French dessert, 00:18:42.644 --> 00:18:43.710 just like Julia did. 00:18:44.813 --> 00:18:47.592 My experience with baking is failure, 00:18:47.616 --> 00:18:50.094 after failure, after failure. 00:18:50.118 --> 00:18:52.096 To determine which dessert 00:18:52.120 --> 00:18:54.398 you'll be taking inspiration from in this round, 00:18:54.422 --> 00:18:55.800 please come up here 00:18:55.824 --> 00:18:58.402 and pick a TV remote from the basket. 00:18:58.426 --> 00:19:00.304 Come on up. Come grab one. 00:19:00.328 --> 00:19:03.007 Why are you guys acting like the remotes are gonna bite? 00:19:03.031 --> 00:19:05.576 Each one of these remotes has a number on it 00:19:05.600 --> 00:19:08.079 that corresponds to an episode 00:19:08.103 --> 00:19:09.580 of The French Chef. 00:19:09.604 --> 00:19:10.069 Okay. 00:19:10.306 --> 00:19:12.885 So Britt, point your remote at the television 00:19:12.909 --> 00:19:14.442 and then press your number. 00:19:16.347 --> 00:19:18.692 apples are everybody's favorite fruit 00:19:18.716 --> 00:19:19.994 since Adam and Eve. 00:19:20.018 --> 00:19:21.450 And what we're gonna do toda 00:19:21.552 --> 00:19:23.297 is a French type of Brown Betty 00:19:23.321 --> 00:19:26.956 called a Charlotte o'pomme or apple Charlotte. 00:19:27.025 --> 00:19:28.958 I saw you do like a little apple dance. 00:19:29.027 --> 00:19:30.560 I love making apple desserts. 00:19:30.628 --> 00:19:33.474 - Jaine. - Here it goes. 00:19:33.698 --> 00:19:35.664 Today, we're gonna make chocolate cake. 00:19:35.733 --> 00:19:40.136 This is the rich, buttery, brown bittersweet batter 00:19:40.204 --> 00:19:46.186 for le gateau au chocolat I'eminence Brune. 00:19:46.210 --> 00:19:47.588 Chocolate cake. 00:19:47.612 --> 00:19:49.645 Well, I couldn't have said it better myself. 00:19:51.149 --> 00:19:52.948 - Have fun. - Thank you. 00:19:53.017 --> 00:19:54.495 All right. 00:19:54.519 --> 00:19:58.699 We're doing a magnificent, beautiful dessert today, 00:19:58.723 --> 00:20:01.602 a meringue in the form of a vacherin, 00:20:01.626 --> 00:20:03.303 it's a case of meringue. 00:20:03.327 --> 00:20:06.762 And it makes the perfect dessert for a dinner party. 00:20:06.864 --> 00:20:09.676 Okay. Only my favorite dessert in the world. 00:20:09.700 --> 00:20:12.579 Anything with meringue. 00:20:12.603 --> 00:20:14.937 Throwing down the gauntlet there. 00:20:15.006 --> 00:20:17.184 My initial reaction to the, uh, meringue 00:20:17.208 --> 00:20:19.386 is one of just dread. 00:20:19.410 --> 00:20:22.556 Not only have I never made a meringue cake, 00:20:22.580 --> 00:20:24.391 I've never even tasted one, 00:20:24.415 --> 00:20:26.860 so I have no reference on this. 00:20:26.884 --> 00:20:29.496 I have absolutely no idea what this is supposed to be. 00:20:29.520 --> 00:20:31.698 Okay. Dustin? 00:20:31.722 --> 00:20:34.657 I've got just the thing for you. 00:20:34.758 --> 00:20:38.272 Tarte aux fraises, fresh strawberry tarts, 00:20:38.296 --> 00:20:40.162 glittering here in front of me. 00:20:40.231 --> 00:20:43.732 And like so many things, it looks rather too grand 00:20:43.834 --> 00:20:45.634 to be made by the home cook. 00:20:45.703 --> 00:20:48.682 But actually, it's nothing but an assembly job. 00:20:48.706 --> 00:20:51.140 - Nothing but an assembly job. - Why do you look so scared? 00:20:51.209 --> 00:20:53.487 It looked like you bent over and started crying. 00:20:53.511 --> 00:20:54.743 Baking stresses me out. 00:20:54.779 --> 00:20:56.990 Now that you've found out what your classic 00:20:57.014 --> 00:20:59.793 French desserts are, we want you to create 00:20:59.817 --> 00:21:01.650 an entirely new dessert 00:21:01.719 --> 00:21:04.231 with this dessert as your inspiration. 00:21:04.255 --> 00:21:07.501 So, when we say we want a strawberry tart, 00:21:07.525 --> 00:21:10.860 we don't actually want a strawberry tart. 00:21:10.928 --> 00:21:12.368 We want you to come up with something 00:21:12.430 --> 00:21:14.208 that's uniquely your own. 00:21:14.232 --> 00:21:17.377 And remember, this dish can get you 00:21:17.401 --> 00:21:19.635 into the finale, so no pressure. 00:21:19.737 --> 00:21:23.239 You will have two hours to make your desserts today. 00:21:23.340 --> 00:21:24.907 Good luck to you guys and get cooking. 00:21:27.612 --> 00:21:30.123 I need this. 00:21:34.586 --> 00:21:36.898 Today, we're doing a delicious. 00:21:36.922 --> 00:21:41.402 French chocolate cake calle le marquis au chocolat. 00:21:41.426 --> 00:21:44.261 Uh, the French sponge cake mixtures, 00:21:44.362 --> 00:21:46.608 one that you've seen many times before, 00:21:46.632 --> 00:21:48.776 and I wanted to show... I've wanted to, 00:21:48.800 --> 00:21:53.081 to show it, to see it again because it is one 00:21:53.105 --> 00:21:55.884 of the basic French batters in France. 00:21:55.908 --> 00:21:58.542 It's called a pate a biscuit 00:21:58.643 --> 00:22:00.644 meaning a batter for a biscuit, 00:22:00.745 --> 00:22:02.390 which means a sponge cake. 00:22:02.414 --> 00:22:04.548 I got a marquis au chocolat 00:22:04.649 --> 00:22:06.394 which is a French chocolate cake. 00:22:06.418 --> 00:22:09.452 I know there's a sponge, probably a butter cream 00:22:09.554 --> 00:22:12.455 or a ganache, and hints of coffee. 00:22:12.524 --> 00:22:15.236 I think about making something that Julia would like. 00:22:15.260 --> 00:22:18.306 And I think a trifle was perfect. 00:22:18.330 --> 00:22:19.963 I feel like I have one foot here 00:22:19.998 --> 00:22:21.464 and one foot in Brazil 00:22:21.533 --> 00:22:24.434 because I have, you know, just speaking both languages 00:22:24.536 --> 00:22:26.681 I have to learn how to navigate 00:22:26.808 --> 00:22:28.642 so it's always been a little bit here and there 00:22:28.643 --> 00:22:30.789 and it could be good for everyone. 00:22:30.813 --> 00:22:32.145 Yeah. 00:22:32.247 --> 00:22:33.687 There's no chocolate on your station. 00:22:33.715 --> 00:22:34.993 No. 00:22:35.017 --> 00:22:37.451 You got cocoa powder, you've got what looks to be 00:22:37.519 --> 00:22:39.197 like a ganache but looks to be a cake. 00:22:39.221 --> 00:22:40.965 - A block of chocolate. - So... 00:22:40.989 --> 00:22:42.300 This is not ganache, actually. 00:22:42.324 --> 00:22:43.735 - Hmm. Tell me. - This is brigadeiro. 00:22:43.759 --> 00:22:45.203 Oh, what is that? 00:22:45.227 --> 00:22:47.105 It's a traditional Brazilian sweet. 00:22:47.129 --> 00:22:49.463 It's like our number one. 00:22:49.531 --> 00:22:51.176 I have nothing to say to you. 00:22:51.200 --> 00:22:53.378 Thank you, Chef. 00:22:53.402 --> 00:22:56.036 Brigadeiro is very traditional Brazilian sweet. 00:22:56.138 --> 00:22:58.283 It has the texture of fudge 00:22:58.307 --> 00:23:00.340 but the flavor is very unique. 00:23:00.409 --> 00:23:03.621 I don't wanna mess up with mine 'cause, you know, 00:23:03.645 --> 00:23:05.846 this is important for my culture. 00:23:05.881 --> 00:23:07.892 So this is my brigadeiro. 00:23:07.916 --> 00:23:10.628 And then you roll this in sprinkles. 00:23:10.652 --> 00:23:12.297 I've never made a trifle before, 00:23:12.321 --> 00:23:16.301 and I want to have the flavors of my childhood. 00:23:16.325 --> 00:23:19.904 But I also wanna pay attention to the flavors 00:23:19.928 --> 00:23:23.408 of the original marquise au chocolat cake. 00:23:23.432 --> 00:23:27.278 I love taking inspiration from other people's foods 00:23:27.302 --> 00:23:29.981 and cultures and putting everything together 00:23:30.005 --> 00:23:32.884 and making it work in a surprising way. 00:23:32.908 --> 00:23:35.720 All this cooking... my gosh. I just wanna eat. 00:23:35.744 --> 00:23:39.124 I would be sweating during a dessert challenge, 00:23:39.148 --> 00:23:41.192 especially sitting next to you two. 00:23:41.216 --> 00:23:44.195 I love being that pastry investigator 00:23:44.219 --> 00:23:45.852 to try and figure out what went wrong. 00:23:45.921 --> 00:23:47.098 - Yeah. - What were the temperature 00:23:47.122 --> 00:23:48.399 of the ovens were or 00:23:48.423 --> 00:23:50.602 you know, the science of it all. 00:23:50.626 --> 00:23:55.006 These are meringues in the form of circles, 00:23:55.030 --> 00:23:56.641 rings, and dots. 00:23:56.665 --> 00:23:58.565 And if you put them all together, 00:23:58.600 --> 00:24:03.236 you'll have a vacherin, a meringue case. 00:24:03.305 --> 00:24:05.183 And you fill this with ambrosia 00:24:05.207 --> 00:24:07.285 and it's just wonderful for a dinner party. 00:24:07.309 --> 00:24:11.444 This round is all about things that make us nervous. 00:24:11.546 --> 00:24:13.046 The thing about French recipes 00:24:13.148 --> 00:24:15.160 is they're kind of laughing at you, you know? 00:24:15.184 --> 00:24:17.395 They kind of dare you to try them out. 00:24:17.419 --> 00:24:19.864 I'm gonna do a small little meringue cake 00:24:19.888 --> 00:24:22.634 with a passion fruit curd. 00:24:22.658 --> 00:24:24.636 I'm gonna mix some savory herbs in with that 00:24:24.660 --> 00:24:26.704 just to give it a different flavor note 00:24:26.728 --> 00:24:29.262 and then a blueberry gel on top. 00:24:29.331 --> 00:24:31.009 I've never made meringue before so, 00:24:31.033 --> 00:24:32.832 so totally new thing. 00:24:32.901 --> 00:24:34.634 You're just kind of jumping in and hoping 00:24:34.736 --> 00:24:36.303 that there's water in the pool. 00:24:38.407 --> 00:24:42.287 I'm doing a Swiss meringue. And I have my sugar and eggs. 00:24:42.311 --> 00:24:44.289 There's a little bit of cream of tartar as well, 00:24:44.313 --> 00:24:46.491 and that will help the egg whites stiffen 00:24:46.515 --> 00:24:48.448 once they go into the blender. 00:24:48.516 --> 00:24:50.450 I don't get a lot of practice with dessert, 00:24:50.519 --> 00:24:53.198 and meringues aren't one of my favorites, admittedly. 00:24:53.222 --> 00:24:55.400 Everyone should do something that terrifies them 00:24:55.424 --> 00:24:56.768 at least once a day, right? 00:24:56.792 --> 00:24:59.304 I'm mixing a passion fruit curd. 00:24:59.328 --> 00:25:02.106 This will be the flavoring on the meringue. 00:25:02.130 --> 00:25:04.264 - What temperature are you at? - It-it was at 150... 00:25:04.332 --> 00:25:05.577 - I'm sorry, 160. - Can you just take it off? 00:25:05.601 --> 00:25:07.579 - Can you take it off? - Well, it's off the heat. 00:25:07.603 --> 00:25:09.480 No. It's under... there's heat sill, brother. 00:25:09.504 --> 00:25:10.615 You got a heat under that thing. 00:25:10.639 --> 00:25:13.340 Oh, on the pan. 00:25:15.410 --> 00:25:17.055 So the idea of mounting the cold butter in 00:25:17.079 --> 00:25:18.890 - helps the, the curd... - Okay. 00:25:18.914 --> 00:25:21.047 thicken, because if not, you're melting it. 00:25:22.651 --> 00:25:23.795 What do you think? You tell me. 00:25:23.819 --> 00:25:25.252 It's good. I like it. 00:25:25.353 --> 00:25:26.898 Passion fruity? 00:25:26.922 --> 00:25:28.199 Do you think it's buttery enough? 00:25:28.223 --> 00:25:30.902 Um, it tastes pretty buttery to me. 00:25:30.926 --> 00:25:32.359 I concur. 00:25:32.460 --> 00:25:35.262 - I might be done. - I think so. Rock and roll. 00:25:35.363 --> 00:25:36.863 All right. 00:25:36.965 --> 00:25:40.078 What we're gonna do is to make a, a big 00:25:40.102 --> 00:25:43.281 a very fancy type of French apple sauce. 00:25:43.305 --> 00:25:45.783 The type of apple to use is something 00:25:45.807 --> 00:25:48.486 that is crisp and full of flavor. 00:25:48.510 --> 00:25:50.443 I do really love apple desserts. 00:25:50.512 --> 00:25:53.091 And the plan here today is to take the elements 00:25:53.115 --> 00:25:55.293 from the Apple Charlotte, like that bread, 00:25:55.317 --> 00:25:57.595 and make a bread pudding with the custard 00:25:57.619 --> 00:26:00.298 and then layer it with apple compote. 00:26:00.322 --> 00:26:02.400 I have not made Apple Charlottes before 00:26:02.424 --> 00:26:05.103 but I cook a lot with apples, especially with desserts, 00:26:05.127 --> 00:26:07.260 because I'm not really big on baking. 00:26:07.329 --> 00:26:09.007 I wish I could have called my mom really quickly like, 00:26:09.031 --> 00:26:10.275 "Hey, Ma, what do you put in your bread pudding?" 00:26:10.299 --> 00:26:12.632 Just quick little guide. 00:26:14.636 --> 00:26:17.637 I want the apples to cook down quickly but not too quickly. 00:26:20.108 --> 00:26:23.187 I add a little cinnamon in this apple brandy. 00:26:23.211 --> 00:26:24.889 Doing it all perfectly 00:26:24.913 --> 00:26:27.047 so that the end result is really powerful. 00:26:27.115 --> 00:26:28.493 This is what gets you to the finale, 00:26:28.517 --> 00:26:29.694 so I gotta pull it off. 00:26:30.424 --> 00:26:32.302 I'm gonna cook those, those down a little bit more. 00:26:32.726 --> 00:26:34.004 - So... - And now I'm starting 00:26:34.628 --> 00:26:37.406 the creme anglaise for the brioche to bake in. 00:26:37.430 --> 00:26:38.908 I'm gonna just throw this out there too. 00:26:38.932 --> 00:26:40.176 - Sure. Uh-hmm. - Okay? 00:26:40.200 --> 00:26:42.433 - 'Cause I... That's delicious. - Thank you. 00:26:42.535 --> 00:26:44.380 I think a bread pudding is a great idea, 00:26:44.404 --> 00:26:46.515 but we wanna see something that we've never seen before, 00:26:46.539 --> 00:26:47.884 - okay? - I wanna layer it. 00:26:47.908 --> 00:26:49.886 - You're gonna layer it? - Yeah. I'm baking it. 00:26:49.910 --> 00:26:51.420 And then I'm cutting it with pastry cutters, 00:26:51.444 --> 00:26:52.688 - layering it like a cake. - Okay. 00:26:52.712 --> 00:26:53.990 - And then if I have time... - Okay. 00:26:54.014 --> 00:26:55.391 a little more caramel glaze, if I needed it, 00:26:55.415 --> 00:26:57.193 on top, a little apple garnish. 00:26:57.217 --> 00:26:59.061 I'm more of a traditional is and I like 00:26:59.085 --> 00:27:01.052 to learn something and do it extremely well. 00:27:01.121 --> 00:27:03.699 Only then will I branch out 00:27:03.723 --> 00:27:05.401 figure out swapping ingredients. 00:27:05.425 --> 00:27:07.759 But it comes with a lot of time 00:27:07.860 --> 00:27:10.128 and really putting a lot of thought into things. 00:27:12.332 --> 00:27:14.332 One of my favorite movies growing up 00:27:14.434 --> 00:27:16.078 was Sabrina with Audrey Hepburn. 00:27:16.102 --> 00:27:18.080 And I remember she went to Paris to cook 00:27:18.104 --> 00:27:19.782 and I always wanted to do that. 00:27:19.806 --> 00:27:20.816 But I remember her being in class 00:27:20.840 --> 00:27:22.340 "and I'm like, "I don't know. 00:27:22.442 --> 00:27:23.975 Being out there and cooking for real 00:27:24.043 --> 00:27:26.088 and being graded on it and tested on it 00:27:26.112 --> 00:27:27.423 is a little nerve-racking to me. 00:27:27.447 --> 00:27:29.325 "So I'm like, "Oh, I'll just keep that as my hobby, 00:27:29.349 --> 00:27:32.495 what I really love, and protect it, I guess." 00:27:32.519 --> 00:27:34.697 The first time I ever saw Julia on television, 00:27:34.721 --> 00:27:36.955 I think I was like 20, 21. 00:27:37.023 --> 00:27:39.802 I just remember the chickens. 00:27:39.826 --> 00:27:41.003 - She, she had this... - That's it. The chickens. 00:27:41.027 --> 00:27:42.505 Yeah. The chickens. 00:27:42.529 --> 00:27:46.509 Julia Child presents the Chicken Sisters. 00:27:46.533 --> 00:27:51.135 Miss Broiler, Miss Fryer, Miss Roaster, Miss Caponet, 00:27:51.237 --> 00:27:54.483 Miss Stewer, and Old Madam Hen. 00:27:54.507 --> 00:27:55.640 Growing up, I always played 00:27:55.709 --> 00:27:56.986 with my chickens before I roasted them. 00:27:57.010 --> 00:27:59.143 And so there was this automatic connection 00:27:59.245 --> 00:28:00.456 where I was like, "Oh, my goodness." 00:28:00.480 --> 00:28:03.192 Look at this woman, larger than life, you know, 00:28:03.216 --> 00:28:06.851 again, unapologetic about the way that she was funny 00:28:06.920 --> 00:28:08.798 and sarcastic," and there was so much zeal 00:28:08.822 --> 00:28:12.156 to what she did that I felt there was an opportunity 00:28:12.225 --> 00:28:13.658 for me to cook. 00:28:13.727 --> 00:28:14.904 - It's nice to reminisce, huh? - It's nice to... 00:28:14.928 --> 00:28:16.105 - It feels... - To keep 00:28:16.129 --> 00:28:20.109 to keep her spirit alive, these recipes, it's 00:28:20.133 --> 00:28:22.878 - she'll never die, you know? - Yeah. 00:28:22.902 --> 00:28:24.535 I know. I know. 00:28:27.440 --> 00:28:28.740 I've still got some fight in me. 00:28:28.808 --> 00:28:30.041 I'm not ready to go home. 00:28:30.110 --> 00:28:32.388 I'm hoping this dessert pulls me through 00:28:32.412 --> 00:28:34.545 because I'm ready to show what I can do in the finale. 00:28:34.647 --> 00:28:38.394 I am getting started on some pastry dough. 00:28:38.418 --> 00:28:41.664 My dessert is a strawberry tart. 00:28:41.688 --> 00:28:43.568 I'm gonna kind of assemble it in a different way 00:28:43.623 --> 00:28:45.056 and make more of a Napoleon. 00:28:45.158 --> 00:28:47.203 So there's gonna be layers of pastry, 00:28:47.227 --> 00:28:50.061 layers of jam, custard, and strawberries, 00:28:50.130 --> 00:28:51.507 and then top it with chocolate. 00:28:51.531 --> 00:28:54.065 I need nine egg yolks 00:28:54.133 --> 00:28:56.278 'cause I am making a creme patissiere. 00:28:56.302 --> 00:28:58.280 Creme patissiere. 00:28:58.304 --> 00:29:01.183 I need to work on my work on my French. 00:29:01.207 --> 00:29:04.286 I am whipping up the egg yolks and some sugar. 00:29:04.310 --> 00:29:05.750 Getting ready to put some cornstarch. 00:29:05.845 --> 00:29:07.189 And then I'm going to temper this mixture 00:29:07.213 --> 00:29:09.959 with the hot milk so that it don't cook the eggs. 00:29:09.983 --> 00:29:11.383 And I got a lot more whipping to do. 00:29:13.019 --> 00:29:15.153 I am probably my biggest critic 00:29:15.221 --> 00:29:16.554 when it comes to cooking 00:29:16.656 --> 00:29:19.857 and I want to always put great food on the plate. 00:29:19.926 --> 00:29:22.405 This is probably the first challenge in whic 00:29:22.429 --> 00:29:24.729 I'm not sure if I'm gonna be capable of that. 00:29:26.833 --> 00:29:29.679 You gotta put your hips into it. 00:29:29.703 --> 00:29:32.281 See, now, it's beginning to get nice and thick. 00:29:32.305 --> 00:29:34.839 And this is the part where you wanna watch very, 00:29:34.941 --> 00:29:37.709 very carefully that you don't burn the bottom. 00:29:41.815 --> 00:29:44.493 - Sorry. - Thank you. 00:29:44.517 --> 00:29:45.695 You're welcome. 00:29:45.719 --> 00:29:47.496 Tell me what's happening. 00:29:47.520 --> 00:29:49.053 Walk me through your interpretation 00:29:49.122 --> 00:29:50.299 of a strawberry tart. 00:29:50.323 --> 00:29:52.201 My interpretation is gonna be kind of like 00:29:52.225 --> 00:29:54.003 a strawberry Napoleon. 00:29:54.027 --> 00:29:56.605 - Cool. Okay. - So I'm... 00:29:56.629 --> 00:29:58.674 Yeah. That'll happen. Tilt. 00:29:58.698 --> 00:30:00.476 And you wanna angle this back. 00:30:00.500 --> 00:30:01.977 Yeah. Try and hit the deepest part. 00:30:02.001 --> 00:30:03.479 There you go. 00:30:03.503 --> 00:30:04.535 - Okay. So... - Okay. 00:30:04.604 --> 00:30:08.184 So a layer of my very unattractive pastry. 00:30:08.208 --> 00:30:09.251 - Why do you say... - Then... 00:30:09.275 --> 00:30:11.109 I think the thickness on those is beautiful. 00:30:11.211 --> 00:30:13.251 I do think some of them got a little too much color. 00:30:13.313 --> 00:30:15.646 Some of them had a nice summer. 00:30:15.682 --> 00:30:16.926 They'd seen the beach a little bit. 00:30:16.950 --> 00:30:18.194 - Yeah. Went on vacations. - And then lounges. 00:30:18.218 --> 00:30:19.751 Yes. So do you have enough 00:30:19.819 --> 00:30:23.165 to put those not as pretty ones aside? 00:30:23.189 --> 00:30:25.935 The good thing is that I'm making a chocolate glaze, 00:30:25.959 --> 00:30:28.104 and some of those are the top layer and it's gonna be 00:30:28.128 --> 00:30:30.306 glazed in chocolate anyway so I cover it up. 00:30:30.330 --> 00:30:33.064 Yeah, but, you know, I can still taste overdone, right? 00:30:33.166 --> 00:30:34.810 I do have... I do have extras though. 00:30:34.834 --> 00:30:36.334 Okay. 00:30:37.704 --> 00:30:39.036 Tight whipped cream. 00:30:39.138 --> 00:30:40.304 - Tight. - Tight. 00:30:42.208 --> 00:30:43.586 Tighten up your whipped cream. 00:30:43.610 --> 00:30:45.543 There it is. That we like. 00:30:45.612 --> 00:30:47.389 One minute, guys! 00:30:47.413 --> 00:30:49.091 I'm just gonna clear the decks 00:30:49.115 --> 00:30:51.315 for the final business. 00:31:16.309 --> 00:31:18.242 Thirty seconds! 00:31:23.349 --> 00:31:26.017 Hurry up. Those are beautiful. 00:31:28.354 --> 00:31:29.854 All right. That's time. 00:31:29.923 --> 00:31:31.200 - Time's up! - Excellent work. 00:31:31.224 --> 00:31:34.025 - Up high. - Oh, my gosh. 00:31:35.762 --> 00:31:37.306 I want you to take a look at our dining room table 00:31:37.330 --> 00:31:39.163 'cause it's really lovely. 00:31:39.265 --> 00:31:41.377 Beautiful. 00:31:41.401 --> 00:31:43.679 Look at all the goodies I've got. 00:31:43.703 --> 00:31:47.283 So we asked you to make some beautiful desserts 00:31:47.307 --> 00:31:51.287 that really had some of your own voice in them. 00:31:51.311 --> 00:31:53.744 I can see textures, colors, 00:31:53.846 --> 00:31:57.092 height, excitement, drama. 00:31:57.116 --> 00:31:58.294 - Really well done. - That's... Yeah. 00:31:58.318 --> 00:31:59.495 Bill, let's start with you. 00:31:59.519 --> 00:32:01.953 I got the meringue cake. 00:32:02.021 --> 00:32:04.500 What I made was a meringue tartlet 00:32:04.524 --> 00:32:06.569 with a passion fruit curd, 00:32:06.593 --> 00:32:10.372 and on top is a scented blueberry glaze. 00:32:10.396 --> 00:32:12.508 So we have whipped cream with passion fruit curd in there, 00:32:12.532 --> 00:32:14.165 so you used the passion fruit for curd. 00:32:14.233 --> 00:32:17.079 And it just is oozing out. Really well done. 00:32:17.103 --> 00:32:19.381 What I see here is an incredibly successful dessert. 00:32:19.405 --> 00:32:21.183 The look of it says what you're gonna get. 00:32:21.207 --> 00:32:22.685 It says summer. It says spring. 00:32:22.709 --> 00:32:24.687 It says bright. It says fluff. 00:32:24.711 --> 00:32:26.689 It says refreshing. 00:32:26.713 --> 00:32:28.991 And it is all of those things as soon as you eat it. 00:32:29.015 --> 00:32:30.292 - So delicious. - Thank you. Thank you. 00:32:30.316 --> 00:32:33.195 First passion fruit curd, first meringue, first... 00:32:33.219 --> 00:32:34.897 You know, there's a lot of firsts here and... 00:32:34.921 --> 00:32:36.298 - Yeah. - Really well done. 00:32:36.322 --> 00:32:38.200 Yeah. You put yourself out there 00:32:38.224 --> 00:32:40.302 just as Julia would have done and just went for it. 00:32:40.326 --> 00:32:41.804 It was fun. It was actually fun. 00:32:41.828 --> 00:32:43.361 - Thank you. - Great. 00:32:43.429 --> 00:32:46.408 Bill, honestly so impressed because my first bite 00:32:46.432 --> 00:32:48.677 was just an explosion. You know, the passion fruit, 00:32:48.701 --> 00:32:50.679 which I love so much, is amazing. 00:32:50.703 --> 00:32:53.537 I love that I could eat two, like honestly. 00:32:53.639 --> 00:32:55.139 Thank you. Thank you. 00:32:55.241 --> 00:32:59.143 My dessert was marquise au chocolat, a chocolate cake. 00:32:59.245 --> 00:33:01.690 So my inspiration was brigadeiro 00:33:01.714 --> 00:33:06.295 which is a traditional Brazilian chocolate sweet. 00:33:06.319 --> 00:33:10.554 I baked a chocolate sponge and I made a coffee 00:33:10.623 --> 00:33:12.468 whipped cream, whipped ganache 00:33:12.492 --> 00:33:15.204 with toasted walnuts and cocoa nibs. 00:33:15.228 --> 00:33:18.607 And then I made fudge with chocolate 00:33:18.631 --> 00:33:21.076 and sweet condensed milk and butter. 00:33:21.100 --> 00:33:23.178 Girl, 00:33:23.202 --> 00:33:27.182 this is shockingly unsweet. 00:33:27.206 --> 00:33:28.150 Right, right, right. 00:33:28.174 --> 00:33:29.585 While decadent. 00:33:29.609 --> 00:33:31.987 This is like the oxymoron of all desserts 00:33:32.011 --> 00:33:33.611 I've ever had in my career. 00:33:35.715 --> 00:33:38.694 They're complete opposites that just come together 00:33:38.718 --> 00:33:42.398 in this messy manifestation 00:33:42.422 --> 00:33:45.556 of chocolate coffee crunch. 00:33:45.658 --> 00:33:48.960 - It's just a revelation. - Thank you. 00:33:49.028 --> 00:33:50.606 But, at the same time, it's all you. 00:33:50.630 --> 00:33:53.531 And to really bring in your Brazilian heritage 00:33:53.633 --> 00:33:56.033 and make brigadeiro like that and then actually 00:33:56.102 --> 00:33:58.180 use the filling to layer, I just think that it's such 00:33:58.204 --> 00:34:01.050 a tribute to who you are and how you cook. 00:34:01.074 --> 00:34:03.886 - That is a showstopper. - I am flattered. 00:34:03.910 --> 00:34:05.609 God, I really hate this girl. 00:34:06.913 --> 00:34:08.390 I love the nuts. 00:34:08.414 --> 00:34:10.292 I love the cocoa nibs. 00:34:10.316 --> 00:34:12.995 I can't believe you did this in two hours. 00:34:13.019 --> 00:34:15.497 I'm-I'm-I'm absolutely blown out of the water. 00:34:15.521 --> 00:34:17.355 Thank you, Bill. Thank you so much. 00:34:17.423 --> 00:34:19.301 So I got a strawberry tart. 00:34:19.325 --> 00:34:22.504 I made a strawberry tart Napoleon. 00:34:22.528 --> 00:34:25.262 The top and the bottom are a vanilla pastry 00:34:25.331 --> 00:34:27.176 which is vanilla sable. 00:34:27.200 --> 00:34:30.334 Then there is a vanilla creme patissiere, 00:34:30.403 --> 00:34:32.982 some fresh strawberries with a glaze on them. 00:34:33.006 --> 00:34:35.639 And then there's some mint strawberry jam. 00:34:35.741 --> 00:34:38.988 You represented strawberries, tart, 00:34:39.012 --> 00:34:41.445 and you put in your own voice 00:34:41.514 --> 00:34:42.947 and it sang on the plate. 00:34:43.049 --> 00:34:44.126 Thank you. 00:34:44.150 --> 00:34:47.596 I wished that there was just a lighter sense of cream 00:34:47.620 --> 00:34:49.598 - somewhere on the dish. - Uh-hmm. 00:34:49.622 --> 00:34:51.355 That would just bring out that sweetness 00:34:51.457 --> 00:34:54.103 and the vanilla-riness of the pastry cream. 00:34:54.127 --> 00:34:55.860 It would be absolute perfection. 00:34:55.928 --> 00:34:57.806 So you're just short of perfection. 00:34:57.830 --> 00:35:00.965 Story my life. 00:35:01.033 --> 00:35:03.479 I would have liked to see a real solid dollop 00:35:03.503 --> 00:35:05.936 of that pastry cream right in the center. 00:35:06.038 --> 00:35:07.182 And then you could have created 00:35:07.206 --> 00:35:08.917 this crown of strawberries. 00:35:08.941 --> 00:35:10.381 Structurally, it would have given you 00:35:10.409 --> 00:35:13.288 a lot of help and it would have eaten a lot better, 00:35:13.312 --> 00:35:15.746 because I think it needed more pastry cream. 00:35:15.815 --> 00:35:16.925 - Uh-hmm. - Thank you. 00:35:16.949 --> 00:35:18.149 Thank you. 00:35:18.217 --> 00:35:19.194 Dustin, I know you're sitting over there 00:35:19.218 --> 00:35:21.096 being your toughest critic right now. 00:35:21.120 --> 00:35:22.498 I can like feel it. 00:35:22.522 --> 00:35:24.803 I'm so proud that you stepped outside of your comfort zone 00:35:24.857 --> 00:35:29.160 to really be intricate in plating this tart. 00:35:29.261 --> 00:35:30.861 This part is so hard. 00:35:30.930 --> 00:35:33.008 Like the dough is so hard to construct, 00:35:33.032 --> 00:35:34.910 especially your first time, and I just think 00:35:34.934 --> 00:35:36.812 - it's so, so, so, so good. - Thank you. 00:35:36.836 --> 00:35:39.737 It was so nice and fresh, Dustin. 00:35:39.806 --> 00:35:41.683 Really something that I would expect 00:35:41.707 --> 00:35:44.686 from a strawberry tart to be really fresh. 00:35:44.710 --> 00:35:47.389 And, you know, I love lemon myself. 00:35:47.413 --> 00:35:49.591 And, you know, the only thing 00:35:49.615 --> 00:35:51.493 was really the, the creaminess of it. 00:35:51.517 --> 00:35:53.195 But like it was impeccable. 00:35:53.219 --> 00:35:55.097 - Really delicious. - Thank you. 00:35:55.121 --> 00:35:56.353 You did a wonderful job. 00:35:57.924 --> 00:35:59.401 So I got the Apple Charlotte. 00:35:59.425 --> 00:36:01.303 And I deconstructed it and made 00:36:01.327 --> 00:36:03.505 brioche pudding round lets 00:36:03.529 --> 00:36:05.507 with apples and an orange vanilla cream. 00:36:05.531 --> 00:36:08.077 How did Apple Charlotte inspire the dish? 00:36:08.101 --> 00:36:09.878 So the components. 00:36:09.902 --> 00:36:12.036 The apple and there's a bunch of brioche over there. 00:36:12.105 --> 00:36:13.437 I was like, "Oh, okay. 00:36:13.539 --> 00:36:14.783 Why not bread pudding?" 00:36:14.807 --> 00:36:16.852 Never made bread pudding before so that was fun. 00:36:16.876 --> 00:36:18.187 This is a first for you as well? 00:36:18.211 --> 00:36:20.956 And really, to be honest, this was all winged. 00:36:20.980 --> 00:36:23.047 I like the use of the Granny Smith apples. 00:36:23.149 --> 00:36:26.095 It brings a really nice tang to the dish. 00:36:26.119 --> 00:36:28.497 Bread pudding is just like a sponge often 00:36:28.521 --> 00:36:31.555 if you don't let it continue to soak 00:36:31.624 --> 00:36:32.901 for an extended period of time. 00:36:32.925 --> 00:36:35.003 - Uh-hmm. - You'll wind up with spots 00:36:35.027 --> 00:36:36.472 that didn't get the custard. 00:36:36.496 --> 00:36:37.962 I like the composition of this. 00:36:38.030 --> 00:36:39.510 I like the fact that it's sort of neat 00:36:39.565 --> 00:36:41.532 but at the same time it's got kind of a rough, 00:36:41.601 --> 00:36:43.134 rustic feel to it. 00:36:43.202 --> 00:36:45.681 I wish that we had more soaking on it 00:36:45.705 --> 00:36:47.583 'cause I've got unsoaked brioche. 00:36:47.607 --> 00:36:49.451 I like the cook on the apples. 00:36:49.475 --> 00:36:51.442 I just wish they were a bit sweeter. 00:36:51.511 --> 00:36:52.955 Britt, do I think bread pudding 00:36:52.979 --> 00:36:55.045 is out of your comfort zone? 00:36:55.114 --> 00:36:57.793 No. Do I think that you plated out of your comfort zone? 00:36:57.817 --> 00:37:01.396 A hundred percent because this looked gorgeous. 00:37:01.420 --> 00:37:03.599 It was visually stunning. 00:37:03.623 --> 00:37:06.157 And it eats like the most comforting apple pie... 00:37:06.258 --> 00:37:07.703 - Uh-hmm. - but it looks like 00:37:07.727 --> 00:37:10.127 it should be in a pastry window. 00:37:10.229 --> 00:37:11.406 Thank you. 00:37:11.430 --> 00:37:12.508 I absolutely love Granny Smith apples 00:37:12.532 --> 00:37:14.165 so I like the tartness of it. 00:37:14.233 --> 00:37:16.178 Like there's just something so homey and comforting 00:37:16.202 --> 00:37:18.814 about flavors of, of apple pie and like the fall 00:37:18.838 --> 00:37:20.182 and the cinnamon and the clove, 00:37:20.206 --> 00:37:22.684 and so this is like sitting on the couch after a long day 00:37:22.708 --> 00:37:25.442 having... having the exact dessert I wanted. 00:37:25.511 --> 00:37:26.443 Thanks. 00:37:27.454 --> 00:37:29.154 Now, I think... 00:37:29.822 --> 00:37:32.601 I mean, this has been an illustration of how easy 00:37:32.625 --> 00:37:35.904 it is to build really very attractive desserts. 00:37:35.928 --> 00:37:38.340 You can just have a whole bevy of desserts 00:37:38.364 --> 00:37:40.264 at your fingertips 00:37:40.366 --> 00:37:42.578 and you can use anything you can think of. 00:37:42.602 --> 00:37:44.880 My favorite, hands down, were Jaine. 00:37:44.904 --> 00:37:48.117 Her trifle, it was without flaw. 00:37:48.141 --> 00:37:50.119 Aside from that, I loved Bill's. 00:37:50.143 --> 00:37:52.588 I thought it was beautifully light. 00:37:52.612 --> 00:37:55.491 It just reminded me of a tea party. 00:37:55.915 --> 00:37:57.548 It really was Bill's 00:37:57.616 --> 00:38:00.796 because I'd drive across town to get that. 00:38:00.820 --> 00:38:03.064 Least favorites, I gotta go with Britt. 00:38:03.088 --> 00:38:05.700 Conceptually, a little bit on the safer side. 00:38:05.724 --> 00:38:08.503 It's bread and apples. 00:38:08.527 --> 00:38:10.906 The presentation was beautiful... I mean come on... 00:38:10.930 --> 00:38:13.108 Who can turn a bread pudding into something 00:38:13.132 --> 00:38:14.776 so elegant-looking, right? 00:38:14.800 --> 00:38:17.979 It just didn't follow through with the flavors 00:38:18.003 --> 00:38:19.481 and the dimensions that 00:38:19.505 --> 00:38:21.783 that we were getting in the other desserts. 00:38:21.807 --> 00:38:26.043 Dustin's I thought was great but it was lacking refinement. 00:38:26.144 --> 00:38:28.645 We have to take into consideration round one. 00:38:28.714 --> 00:38:31.148 Bill and Jaine are up for the win. 00:38:31.216 --> 00:38:33.450 I am only judging this based on round two 00:38:33.519 --> 00:38:36.019 because both of their omelets were equal in the bottom. 00:38:36.121 --> 00:38:38.300 Between Britt and Dustin, 00:38:38.324 --> 00:38:41.458 we have Britt who made a perfectly-cooked omelet. 00:38:41.527 --> 00:38:43.160 You on the other hand 00:38:43.262 --> 00:38:45.562 - had raw eggs on a plate. - Yeah. 00:38:45.664 --> 00:38:49.578 Whereas we all agreed Dustin was our favorite in round one. 00:38:49.602 --> 00:38:50.579 - Uh-hmm. - Yeah. 00:38:50.603 --> 00:38:52.469 So we have a unanimous who won today. 00:38:52.537 --> 00:38:53.437 - Yeah. - Yes. 00:38:53.538 --> 00:38:56.084 Do we know who's going to the finale? 00:38:56.108 --> 00:38:57.307 - Yes. - Yes. 00:39:00.212 --> 00:39:02.246 It's impossible 00:39:02.347 --> 00:39:04.147 not to feel nervous in this point. 00:39:04.216 --> 00:39:05.493 It's anyone's game. 00:39:05.517 --> 00:39:09.553 The pressure is so o. 00:39:09.655 --> 00:39:11.655 If I go home because of that dish, I... 00:39:11.724 --> 00:39:13.257 I really gave that every thin 00:39:13.325 --> 00:39:14.958 and I'm really proud of that dish. 00:39:15.027 --> 00:39:16.460 Never felt like this before 00:39:16.495 --> 00:39:18.406 I'm actually a very confident person, 00:39:18.430 --> 00:39:21.576 and I am a little worried. 00:39:21.600 --> 00:39:23.879 Today was all about looking back 00:39:23.903 --> 00:39:26.681 at Julia's amazing TV career, 00:39:26.705 --> 00:39:29.039 where it started and the impact 00:39:29.141 --> 00:39:31.086 that it's had on all of us. 00:39:31.110 --> 00:39:35.190 Unfortunately, there's only three spots in the finale. 00:39:35.214 --> 00:39:37.814 The first cook going into the finale is... 00:39:40.152 --> 00:39:42.297 Bill. 00:39:42.321 --> 00:39:43.765 Thank you. 00:39:43.789 --> 00:39:45.099 I'm so glad. 00:39:45.123 --> 00:39:49.170 It's come so fast and furiou and it's been so intense. 00:39:49.194 --> 00:39:52.162 I'm kind of in shock over the whole thing. 00:39:52.264 --> 00:39:54.509 The second cook who will be joining Bill 00:39:54.533 --> 00:39:56.978 in the finale is... 00:39:57.002 --> 00:39:58.435 Jaine. 00:40:00.539 --> 00:40:02.183 I am in the finale. 00:40:02.207 --> 00:40:04.286 I don't believe. 00:40:04.310 --> 00:40:05.943 It's amazing really. 00:40:06.011 --> 00:40:08.690 I would never believe I would get to this point. 00:40:08.714 --> 00:40:10.647 You know, to go so far in the competition 00:40:10.716 --> 00:40:12.349 just cooking what I cook at home. 00:40:12.418 --> 00:40:14.062 I have no words nor 00:40:14.086 --> 00:40:16.219 in English or Portuguese, honestly. 00:40:17.323 --> 00:40:19.801 It just really surreal. 00:40:19.825 --> 00:40:22.059 The third and last cook that's going 00:40:22.160 --> 00:40:24.261 into the finale is... 00:40:25.631 --> 00:40:27.064 Dustin. 00:40:27.132 --> 00:40:28.510 Congratulations, Dustin. 00:40:28.534 --> 00:40:29.778 I feel like I made it through this challenge 00:40:29.802 --> 00:40:31.179 by the skin of my teeth. 00:40:31.203 --> 00:40:33.481 And now it's down to just three people. 00:40:33.505 --> 00:40:36.084 It's really time to step it up. 00:40:36.108 --> 00:40:37.841 Unfortunately, Britt, 00:40:37.910 --> 00:40:39.521 we're gonna have to say goodbye. 00:40:39.545 --> 00:40:40.789 It's been an honor to be here. 00:40:40.813 --> 00:40:42.190 I'm gonna miss you. 00:40:42.214 --> 00:40:43.992 Right? 00:40:44.016 --> 00:40:45.549 We are gonna miss you. 00:40:45.650 --> 00:40:47.495 I definitely feel like I've really come closer 00:40:47.519 --> 00:40:49.397 to Julia throughout this whole experience. 00:40:49.421 --> 00:40:50.598 It's been so much fun. 00:40:50.622 --> 00:40:51.800 Oh, my God. I'm gonna cry. 00:40:51.824 --> 00:40:52.801 I can't think of it. 00:40:52.825 --> 00:40:54.224 I can't think about it. 00:40:57.029 --> 00:40:58.907 That's all for today. 00:40:58.931 --> 00:41:00.542 This is Julia Child. 00:41:00.566 --> 00:41:02.410 Bon appetit. 00:41:02.434 --> 00:41:05.513 Welcome back one final time. 00:41:05.537 --> 00:41:08.183 One of you will win a three-month course 00:41:08.207 --> 00:41:10.185 at Le Cordon Bleu in Paris. 00:41:10.209 --> 00:41:11.987 This is exactly what I came for. 00:41:12.011 --> 00:41:14.089 It's a life-changing prize. 00:41:14.113 --> 00:41:17.447 We have to be making all three courses out once. 00:41:17.549 --> 00:41:18.448 Absolutely delicious. 00:41:18.517 --> 00:41:20.150 And now the winner is...