The Great Canadian Baking Show Season 2 “French Patisserie Week” Recap

Bonjour! C’est le semaine de patisserie francais! Il y a juste 4 boulanger cette semaine et maintenant je vais ecrire en anglais pour le reste de cette article. The above sentence was not written using Google translate but brushing up my French Immersion skills. But what I wrote is we are in French patisserie week and it is the final four/semi-finals.

Signature Bake

The Bake: Mille Crepe cake – at least 25 crepes – sweet or savoury – showcase the flavour and no dowels or stick to hold the cakes together.

The Time: 2 hours

What I would bake: I feel the British version did this as a technical challenge but maybe I remembering wrong. I’ve made crepes before way back in high school but not a crepe cake. I might make a Nutella Hazelnut Strawberry honey one and topped with honey combs.

What the contestants bakes and judges thoughts:

All the bakers’ Mille Crepe Cake have the most interesting flavours that I want to try.

Of the bakers tarts, Sachin, Megan and Mengling’s sound the most appealing to me..

Megan: Orange Crepe-sicle Mille Crepe cake made with orange and vanilla crepes and topped with kumquat candies. Bruno calls it fun and innovative and Rochelle admired Megan’s sugar work and calls it so her. Rochelle noted the crepes are well baked and Bruno loved the layers. Bruno says the orange flavours worked.

Sachin: Blackberry and Raspberry Mille Crepe Cake made with almond crepes. Rochelle called the cake pretty to look at. Bruno called it light and bursting with berry flavour.

Mengling: Mont Blanc Mille Crepe Cake. Vanilla crepes with Chestnut and white chocolate cream. Bruno noted the cake looks like a Mont Blanc cake but Rochelle noted the uneven bake of the crepes. Rochelle noted the crepes melted away but Bruno liked the flavours calling it not overly sweet.

Andrei: Coffee and maple Mille Crepe Cake. Bruno says the cake has a delicate texture. Rochelle says the layers are well defined. Bruno loved the flavour and in French said he honoured French Patisserie.

Technical Challenge

The Bake: 12 mini Joconde cake

The Time: 2 hours and 15 minutes

How I would have fared: Never made this so will definitely will come in last. It seems all the bakers had some issues except Megan.

How our bakers fared:

4. Mengling and only because she didn’t unmold her cakes.

3. Andrei

2. Sachin

  1. Megan

The Showstopper Challenge

The Bake: 36 savoury Canapes. 12 puff pastries, 12 tartlets, 12 finger sandwiches

The Time: 4 hours

What I would bake: I am not really a savoury baker and the fact that you have make three different doughs, I can see that time management will be a challenge. I think my canapes would be around the world theme: the puff pastries would be filled with bbq pork filling, the tartlets have sun dried tomato, gruyere and basil, and the finger sandwiches be maple smoked salmon with capers, dill and cream cheese on marbled rye bread.

What the contestants bakes and judges thoughts:

Unless Mengling really brings it in the showstopper, I don’t think she will make it to the finals. But, Mengling’s showstopper is definitely one I want to eat. Sachin is another one I want to try. Also, I want to try Andrei’s beef wellington vol-e-vent.

Sachin: Memories of Childhood canapes. Butter chicken vol-e-vents, bacon and cheese tartlets, and mini havarti and chutney baguette sandwiches. Rochelle called the sandwich delicious and the bread lovely and soft. Rochelle though the tart was well baked. Bruno loved the flavour of the tomatoes. Both judges noted Sachin’s puff pastry was underbaked but loved the flavour of the butter chicken.

Andrei: Flavours of the world canape platter. Prawn ceviche tarts, apple and cheddar sandwiches and beef wellington vol-e-vent. Rochelle noted how colourful Andrei’s platter was. Rochelle called cornmeal tart perfectly baked and Bruno called the shrimp yummy. In terms of the sandwich, Bruno said the bread as tough and Rochelle thought it was not as elegant as the rest. Now on to the vol-e-vent. Bruno called it delicious and Rochelle called the flavours sensational

Megan: World of Cheese canapes with beat and goat cheese on black crostini, bacon and mushroom tartlets and candied prosciutto vol-e-vents. Bruno called the presentation enticing. As for the tartlets, Rochelle loved the flavour but felt it was a bit chewy. The sandwich, Bruno called the bread soft on the inside and said it was an amazing canapes. In terms of the vol-e-vent, Rochelle thought the puff pastry was sensational.

Mengling: Ingenious flavours canape platter. Rice tart shells filed with tofu noodles, mini sausage bahn mi and bacon and pineapple puff pastry. Bruno called the presentation nice and appealing. Bruno called Mengling’s puff pastry delicious and called the bahn mi flavour was good. but the bread was dry. As for the rice tarts, Bruno called the rice hard and difficult to chew. With that, Mengling is going home.

In the running for Star Baker: All of them

In danger of going home: No one mentioned

Star Baker: Megan

Going Home: Mengling

As predicted, Mengling did not make it to the grand finale. I will miss Mengling, she was so bubbly and her energy infectious. I will miss Dan and Mengling’s interactions as they were very funny together. As for who I will think will win? It seems that the smart money would be on Megan as she seems to have done well on all the challenges with no serious missteps. However, Megan may have won a lot of Star Bakers, it doesn’t guarantee a win so I am going to say that Andrei wins season 2. Tune in next week to see if I am right.

About Vanessa Ho (1069 Articles)
Pop culture addicts' view of the world of TV

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