All language subtitles for Watch Beat Bobby Flay Season 42 Episode 6

I'm Bobby Flay.

Each week, one brave chef will try to

take me down in my house.

This is my show.

Today it is.

Tomorrow, who knows?

Fresh talking. This culinary battle is

gonna shake down in two rounds.

Round one, to get to me, two contenders

have to go through each other using an

ingredient of my choice.

It's two or three, Bobby.

Two people that know me well will decide

who's got the skills to beat me.

Yeah! Round two, I go head-to-head with

the winning contender.

Let's go! It's their turn to surprise me

with their signature dish.

What? Don't try this at home.

I know you did it, Bobby!

Bottom line... You're gonna run it in

two! Everyone's out to beat me.

Alright, let's go.

Tonight, we have Sugar, Spice and two co

-hosts who aren't gonna be very nice.

Food Network's Duff Goldman and Amanda

Frytag. Yes!

Everybody! Alright.

I love a costume.

What exactly are you?

I'm a stack of pancakes.

I was gonna say, you look like some

pancakes. Yes. We know how much you like

sweet treats. I like to eat them.

I still don't like to make them.

It's cool to be here with you because

that means that you have to make dessert.

No, of course.

Whenever I see Duff, I'm like, oh, okay.

It's gonna be one of those nights for me.

Yeah, the last time you saw me, we baked

against each other and I lost.

What? The winning team is Team Bobby!

Why? I was gonna bring it up.

Dude, how do you do that?

Every morning, I just wake up and I'm

like, Bobby! Oh, angry.

We're not losing tonight.

There's no way.

You're going down.

Our first contender has perfected his

Spanish pastry technique.

Bienvenue, Chef Johann Le Descois.

Let's go!

Let's go! Our next pastry chef will not

be crumbling in this competition.

Chef Andy De La Cruz!

All right, let's do this!

I know both of these guys.

These guys are good.

Johann, Andy, how are you feeling today?

Wonderful. Excited. Do you guys know each

other? No. No, really?

But you know them.

I've judged both of them on different

shows. You've judged everybody in the

pastry world, for sure.

All right, the way it's gonna work is I'm

gonna give you an ingredient of my

choice, and you must make that star of

your dish. What are you guys hoping for?

I love everything berries.

How about you?

Shrimp. You know.

I was hoping nothing that's like savory.

Well, Andy... Oh, God.

Worst food. You struck out.

Blueberries. Love. All

right, guys, 20 minutes on the clock.

Make sure your dishes make you very

proud. Think

you're getting a muffin?

When you open a muffin, what do you want?

You want blueberries.

What if you did go the breakfast route?

Like a pan for due or...

Crapes. Crapes. Totally.

Johann, what are you making?

I am making a twill cup with a blueberry

jam in it.

Twill cup? Like a cookie.

That's really thin.

Yeah. That's good.

I am trying to showcase blueberry, and I

could not be more excited.

It bakes very, very well.

It makes an amazing jam, and I want to

make the twill look like a cup where the

baked blueberry would be inside.

For my twill, I am using only the egg

white, powdered sugar, flour, and butter.

Johann is an incredible pastry chef.

He's a technician.

I first fell in love with baking and

pastry during a field trip when I was six

years old, and from that moment on, I

just knew my career would be a sweet one.

I decided to move from France to the U.S.

when I was 20.

It wasn't easy, but I kept on working

head down, and now I am the executive

pastry chef for the World Equation Center

in Ocala Flora.

I am here to prove that the American Jim

still exists and is within reach.

This is it.

I'm ready. Let's do it.

Andy, what are you making?

I am making a blueberry crisp.

With the crème fraîche whipped cream.

Crisp is like a confot with the

streuselier topping. Exactly.

Blueberries can get lost if you add too

much element to it.

So, my overall strategy is to keep it

simple so that the blueberry is the star.

So, I'm going to bake the crisp topping

first. Brown sugar, butter, and flour.

And then next, I'm going to add some

pecans to kind of give it more crunch.

Andy might be a little more flavor

-focused as opposed to technique-focused.

I spent my childhood helping my parents

in their food truck business.

I eventually did go to culinary school

and work my way up in top hotels.

Today, I'm the executive pastry chef at

the Weston Anaheim Resort in California.

I can do anything from pastries to breads

to desserts. You name it.

I'm here because I want to prove that I

can compete with the big guys.

Bobby, watch out.

I'm bringing it on.

15 minutes, 30 seconds.

Hi, chef. Hello.

So, you're making a twill and you're

filling it. Yes, there's a lot of good

things that are going to be in there.

Okay. Pastry chefs are not used to

working this quickly.

How did you prepare for that?

I did not.

Oh! Okay, well, I have a sweet tooth.

I can't wait for you to try it.

Woo! Good luck!

I'm going to start piping the twill

batter on a city-con mat.

Put it directly in the oven and pray for

the best.

Andy, what's happening?

I'm working on making the compote.

I'm caramelizing the sugar so it can give

a little bit more flavor to it.

So, I'm doing a dry caramel.

And then blueberries are going to start

breaking down, so that's going to add

some liquid to it.

So, you're making it crisp, but tell me,

you've got to be doing something unique,

something different. Keeping it simple,

but trying to get it done in 20 minutes.

Simple doesn't always translate to easy.

This has to be perfect.

Otherwise, I'm going home.

12 minutes, 48 seconds.

We have a really classic blueberry crisp

on Andy's side.

That's smart. 20 minutes, I mean, I don't

think you want to make your most show

-stopping dessert, you know?

As I'm looking into the oven, I see my

twill that are very white still.

I'm feeling stressed out.

So, I start frying phyllo dough to at

least have some crunchy component.

Should my twill not be ready in time.

All right, coming up on 8 Minutes,

fellas. Good to see you, man.

Likewise. All right, you made a compote.

You have a crisp.

Yep. You're going to put something yummy

on top. I'm fresh whipped cream.

Done. All of the day?

Yeah. I feel good, Chef.

Cream fresh. Add some creaminess and

tanginess to complement the blueberry.

I'm going to get my waiters out because

you are in the weeds, my friend.

How's it going?

So, how are you cooking?

They are not baking very well.

They are not baking very well.

I'm going to have some...

This is backup.

Just in case.

Yeah, this is backup.

Okay. Where's your dairy?

Do you have some dairy?

I can add some dairy if you want.

You're going to have some dairy?

I'm just wondering.

I do not have a dairy component, but I

know how to listen.

I am going to make a lemon with as fast

as I can.

Heavy cream, lemon zest, sugar.

Do I need to be worried about Johan?

Yeah, I mean, he's got twills in the oven

that haven't even melted yet.

So, he's frying up some phyllo dough.

So, he has a backup plan.

He's got a backup plan.

It's time to finish my blueberry jam.

I'm smashing the blueberry to get that

gooey texture. Then, I add mint and lemon

zest. Only four minutes left.

I pull out the crisp, and it's not as

crispy as I would like it to be, but I

don't have time, and I need to start

plating. So, I'm putting the compote into

the bowl. One minute.

You guys got this.

It is now or never.

I got to get those twills out of the

oven. The middle looks a little pale, but

we're going to make it work.

30 seconds, my man.

I grabbed the blowtorch.

It warms up the spoon, so I'm able to

quenel the whipped cream on top.

Ten, nine, eight, seven, six.

I am adding the lemon whip just to finish

the plate. Three, two, one.

Nice quenel, Adam.

That looks great.

The crisp is a little worrisome, but I'm

just glad I got it done.

You got them done.

I got some done.

The presentation is definitely not where

it needs to be.

Hopefully, all the flavors work together.

It's as crunchy as it could be.

I do think you need a spice in the

streusel, like a cinnamon or a nutmeg,

but overall, a nice dish.

Thank you. Chef Johann, what'd you make?

I made a lemon blueberry jam with a

vanilla twill and a lemon whip.

Ooh, it's bright.

Lemon and blueberry is a classic

combination. They really go together.

Now, your twill eats more like a taco.

It's floppier than I wanted it to be.

I'm getting a lot of egginess in there

because it's underbaked.

Flavors are good, though.

Thank you. All right, give us a moment to

discuss. I'm not exactly sure why I

stand. Though the flavors were here, the

vision was not fully executed.

The chef moving forward is...

Chef Andy. Oh, my God.

I am so disappointed.

Thank you. But being here today really

validates all that hard work for the past

eight years. Whoo!

Listen, Andy, you made a dish that was

simple but felt complete.

But look, Bobby's no joke.

I mean, he beat me and I'm no slouch.

I have nothing to lose.

I have a lot to lose.

Andy, what are we cooking, baking, making

today? What is your signature dish?

My signature dish is...

Trezzleccia cake. Ooh.

Wow. Well, I know it's got three milks in

it. All right, 45 minutes, and your time

starts now. Yeah!

So, Trezzleccia's cake is generally cake

sponge. Soaked in whole milk, sweetened

condensed milk, and evaporated milk.

And it has to be a little bit sturdy to

drink all of those milks, essentially.

It is a very unique pastry.

So, Andy, why did you pick this dish?

Because it's my favorite cake, but it's

also a cake that I enjoy with my wife.

Oh, man, don't do that.

So, I am making a berry trezzleccia with

strawberry mousse and a laced wheel.

Once the mixture is nice and voluminous,

I'm going to start adding my flour.

And then I got to get this sponge cake in

the oven. The texture is so unique.

Yep. And I think that's where Andy is

really going to have an upper hand here.

He's like, how many trezzleccia's cakes

has Bobby made?

I mean, I think in this arena, it's

pretty well known that desserts are not

my strong suit.

So, my approach is making sure that the

cake itself is good, and then bringing

flavors and flair to it.

So, I'm going to do a coquito

trezzleccia's cake, which is a Puerto

Rican-style eggnog.

It usually has coconut milk in it and

rum. I want to separate the eggs and the

whites, because I'm going to fold the egg

whites in so I can get a nice, light,

spongy cake. Bobby, what do you got

there? Is that egg whites?

Yeah. And I whisk the egg yolks with some

sugar, coconut milk, and flour, and then

I fold in the egg whites.

The thing about egg whites as a leavener,

they can fall really easily.

Yeah, interesting.

Andy, what is that bright red stuff you

just poured in that bowl?

This is strawberry puree.

What? Well, you know, make it a little

quick strawberry mousse.

That's a nail in the coffin right there.

Am I making the wrong dish?

Maybe. My plan is to pipe this mousse on

top of the cake, so any structure needs

to hold. I'm going to put the puree with

gelatin over some hot water, using the

steam just to gently melt down the

gelatin. I want to try that strawberry

mousse. I will be right back.

Chefs, 32 minutes.

I feel like there's a lot of strawberry

happening. Yeah, strawberry mousse, and

then I'm also going to do sauteed

berries. Wow. Yeah, it's a berry-licious

tres leches. Yeah, it is berry-licious.

Now, I'm really interested.

Really? I'm not really making anything

with that. I'm just distracting

everybody. Let's do it.

All right, chef, good luck.

Taking them down.

More fire. What are you making there with

all that fire?

I'm making a coquito-flavored tres

leches. Wait, what?

Coquito is a Puerto Rican-style eggnog.

Yeah. That's what I'm going to soak it

with. Uh-huh.

How's the cake itself?

Well, right now, it's in the oven, so I

have no idea what's actually happening.

They're baking. They're rising.

They are? Yeah, keep that oven door open.

No, no.

Chef, good luck.

Thank you so much.

Woo-hoo! I know I'm not supposed to be

excited about this, but I make a mean

coquito. And it's coconutty.

It's coconutty. Coquito, baby.

Andy's having a strawberry mousse, which

I think is going to be great if he can

pull this off.

So this mousse got it set up, so I fold

in the whipped cream and put it into the

cooler. Now, I've had bad experiences in

the past where I'm trying to fill the

cake, and my mousse is just taking

forever to set up.

We don't want that to happen now.

So if this has to work, I need to beat

Bobby Flay.

I'm the pastry chef here.

Seven minutes. I'm realizing the time is

running, and I haven't even started on my

twills. It's butter, sugar, flour, and

corn syrup. I need to make sure that

these twills are paper thin, because I

want them very light and crispy.

I don't see Bobby doing any fancy

decorations. Are

you trying to psych me out here?

Andy's putting on, like, a Tres Leches

clinic. I'm definitely trying to keep

this as simple as possible.

So I'm toasting some coconut.

This is going to be the garnish, and then

I mix sweetened condensed milk,

evaporated milk, coconut milk, and then

I'm going to add cinnamon and some

nutmeg, and then some white rum.

Oh, a fire!

I'm going in.

18 minutes. So you have a lot, a lot

going on. Your cake is still in the oven.

It's almost done.

And you have all your milks ready?

Not yet. Okay, you're keeping your eye on

the clock, though.

Yeah, now I am.

So normally you would use three milks,

which is evaporated milk, condensed milk,

and regular milk.

But I also want to add heavy cream.

Now, heavy cream is badier.

That's going to help the mixture cling on

to the sponge cake when it's soaked.

Are you going to flame anything?

I have hair.

I take my cakes out of the oven.

They look pretty good, but now I need to

cool them down.

Let's see. Cool them down.

They look like cakes.

They're cakes. I'm going to let those

cool. Then I'm going to soak them.

And then I made coconut whipped cream to

put in the middle.

So it's going to have like a little

layer. Oh, so you're kind of making a

coconut cake. Kind of.

And you're really going to soak it?

This guy over here is making a strawberry

cake. I think I'm making the wrong cake.

You are. Yeah.

Okay, good luck, guys.

The cake is spongy.

It's full. I rushed to the glass chiller

to cool this down.

I love these cakes.

They're popping out.

Like, really nice.

So I take the cakes out, and I cut them

in half to expose the inside of the cake.

And that's where I start to soak them.

Bobby's making a layered cake, like a

cream in the center.

Right, right. You know, it's not

traditional. Not traditional.

Andy, what are you making there?

What is that?

I'm just creating a sauce so I can saute

my berries in.

Normally in tres leches, you would find

fresh berries, but just give it a little

different spin by sauteing them with some

orange liqueur. Seven minutes, chef.

My cake is still in the glass chiller,

and I got to get plating here.

As soon as I'm done cutting them, I

submerge them into my milk mixture.

I'm watching Chef Andy soak his cake, and

he's taking the pieces of cake.

They're swimming. That's how you do it.

So to layer it, I have half the soaked

cake on the bottom.

Then I slather some of the coconut with

cream on top, and I sprinkle a little

cinnamon sugar and nutmeg.

Three minutes! Yikes!

I run to the fridge, and I pull out my

strawberry mousse. It's a little firm to

the touch. I think that I have added a

little too much gelatin, but I have no

time, so I got to run with it.

Andy, what is that?

There's a strawberry mousse.

That's an interesting technique.

I stir the mousse on the sheet pan to

hopefully break it up a little bit, and I

put it into a piping bag.

Two minutes, you guys!

Two minutes left!

I put another layer of cake on, and then

some warwick cream and some toasted

coconut. Chef Andy, hustle, hustle,

hustle! Yes, ma'am!

I lay the soaked cake in the middle of

the plate. I start piping some of the

strawberry mousse on top of the testet,

chef. Twenty seconds!

And then we're going to have whipped

cream. We're going to have sauteed

berries. Nine, eight!

Everyone's counting down, and I need to

put wheels on my dish.

Three, two, one!

Wow! Did you see that last cookie just

boom? That's beautiful.

Absolutely. Obviously, the cake itself is

probably the most important thing, but

then it's going to come down to, do you

like coquito flavor or do you like

strawberry flavor? Oh, God.

Bobby and Andy, congratulations, both of

you guys. Now, we would like to introduce

you to our judges.

First up, cookbook author and food

stylist, Sam Senevarotna.

Cookbook author and baker, Dan Langen.

Chef and founder of the hungry gnome

bakery, Daniele Sepsy.

Okay, judges, tonight's challenge, Tres

Leches' cake. Please start with the cake

that is right in front of you.

I think this is really good.

This nutmeg cinnamon, it hits you, bam,

right away, and I love it.

The cake is well-soaked.

It's not soggy.

It could be a little more beautiful,

maybe. Can't we all?

Whoever baked this cake took the time to

incorporate enough air into the cake so

it had a really nice texture, and I love

the flavor. I think it would have been

nice if there were some coconut in the

center. Tres Leches is such a soft cake,

so the crunch was really welcome.

The moisture was perfect, and it's still

retaining that shape within the layers,

which is pretty tough to do.

The one thing I would note was the nutmeg

was a bit strong on top, and so that was

teetering on the edge of soapy.

Well, thank you.

If you guys want to switch plates, then

try your second one here.

This looks gorgeous.

I love all the different colors.

I think the cake is really nice.

It's really well-soaked.

I don't love the taste of cooked

strawberries, but when you get everything

together, it's really delicious.

The twill was really tasty.

It was super thin and super crispy, but I

was hoping there was one more layer of

flavor in the cake to kind of give it

some ump. The cake was rich and

beautifully soaked. The one thing about

that strawberry mousse was a bit tight,

but I loved that flavor that that fruit

brought. Beautiful job.

All right, judges, thank you so much.

I have some cards here.

I am my own worst critic, so I don't know

how I feel right now, but I'm going to

hope for the best.

And the winner is...

Chef Bobby Flay.

Oh! Oh,

come on! This is a tough loss because I

really came here to win.

I had the feeling that this could be my

day, but next time.

Both were incredible, but ultimately it

was the flavor of your cake, Bobby.

They just kept us coming back from work.

Go, Keto, baby.

Last time I was in here, Bobby beat me

with pastries. I should beat her, too.

I can't do it.

And I'm like, today's the day, he's going

down, and he wins again.

I'm taking her pastry card away.

Tell me, man.

The judges thought my stress legia was

legendary.