Bake Squad (2021) s02e05 Episode Script

1
[upbeat music plays]
Hello, bakers!
- Hey.
- Hey, Chef.
- It's time to get to work.
- All right.
It's what I do ♪
[sighs]
- Okay.
- [Christina] Squad.
I wanted to do this
a little differently today.
Hmm.
I wanted to set the mood,
and get you in the right headspace.
[suspenseful music plays]
[tango music plays]
Okay.
[tango music continues]
- [Gonzo] That's a taste of home.
- This is what you do in Argentina?
- That's tango.
- [laughs]
[tango music continues]
[Gonzo] Maybe we could give it a try.
I'll lead.
No way. I'm not a dancer. [laughs]
[tango music ends]
- [cheering]
- [Christina] Come on!
Bravo! Un espectáculo.
- [Christina] Wow.
- [Ashley] Awesome.
- [Christina] That's the Argentinian tango.
- Correct.
Did it give you any ideas
as to what this challenge could be?
- Something to do with two lovers?
- Maybe.
- Something dance related?
- Let's see if you're right.
Bakers, meet our nominators.
- They look like triplets.
- This is Gerard, Max, and Rodrigo.
- [Ashley] Welcome.
- Hi.
Tell us, who's the event for?
This event's for Mom and Dad,
Carlos and Azniv.
They're turning 75
one week apart from each other.
[Bake Squad] Aww!
What do the tango dancers
have to do with this?
- Do any of you tango dance?
- No, but they do.
- Mom and Dad are great tango dancers.
- Are they?
As a matter of fact, they met at a dance.
Oh my gosh.
Now the tango dancers make sense.
- [Ashley] Look at that.
- [Christina] They are an adorable couple.
- That's amazing.
- [Christina] Oh my gosh.
- We are from Argentina.
- My people!
- Of course!
- That's right!
- Yeah!
- That's right.
[laughs]
[Gerard] We moved here in 1991,
and a few years after, in 1996,
we opened an Argentine steakhouse
named after the father of tango,
Carlitos Gardel Argentine Steakhouse.
And we've been working
side by side together ever since.
- Oh!
- That's amazing.
What roles do you play
in the family business?
- I'm the chef.
- I'm the sommelier.
And I'm the family attorney. [laughs]
- We need one in every family.
- That's right.
[laughter]
[Christina] What about Mom?
[Gerard] Mom is
a Michelin-awarded pastry chef.
- [Maya-Camille] Ooh.
- [Christophe] Oh.
- Nice.
- That's right.
What is Mama known for making?
Cake with peaches and cream,
meringue, and dulce de leche.
[Max] She's made it
into wedding cakes, birthday cakes.
- [Gonzo] Oh, wow.
- I love it.
- Wow.
- [Christina] Tell me about Dad.
Dad is the numbers guy.
He's really the heart of the restaurant.
- He's the life of the party.
- [Max] He's very inquisitive.
It's very hard
to keep this a secret from him.
- [Gerard] Yes.
- Oh!
So they don't know it's happening?
- No.
- No.
Wow.
The event is gonna be at the restaurant.
Just a mere hundred guests.
- Did you fake the reservation book?
- That's exactly what we did.
- We're booked out for a night.
- [Rodrigo] Yeah, yeah.
I'd love to get a little bit more insight
into likes and dislikes.
- Mom loves French pastries.
- She does. Very much.
Any chance she gets,
she has Dad take her to Paris.
- You've got your in, Christophe.
- Yes! [laughs]
What about traditional
Argentinian desserts
such as membrillo con queso?
- It's not only about Argentina.
- [laughter]
Quince paste and cheese.
[Max] Bring it on.
- Awesome.
- Dad. What does he like?
He's a chocolate guy.
Chocolate and dulce de leche, really.
I think the common denominator
is every Argentinian dessert
has to include dulce de leche.
- Yes!
- Okay.
[laughter]
It's pretty incredible. They really are
the foundation of your family.
What they've created
has been such a gift to our family,
but also to our Los Angeles community.
Doing this is just a wonderful way
of saying thank you to them.
Aww.
It's time for us to show up
for their celebration.
I'll see you here later for your tasting.
Squad, you have seven hours
to pull this off.
Now, the brothers brought you
some of that famous Mama's cake.
- Ooh, yes!
- Yes!
- [Gonzo] Oh, yeah.
- [Christina] Grab your slice.
- We got work to do. Let's do it.
- [Christophe] Thank you.
Good luck! Woo!
See you come alive ♪
[Ashley] Mmm.
Hey, bud. I'm gonna come over here
to ideate with you.
In the starlight ♪
I see you come alive ♪
- So what are you thinking of making?
- This is my jam today.
I know these people,
I know their flavor profiles,
so I'm thinking about
going something big, big, big.
You know, my great-grandmother, she was
the first female Argentinian piano-singer
to actually play on national radio,
and they're also really into tango music,
so I'm thinking
about creating a life-sized piano.
- The biggest thing I've made of chocolate.
- You're crazy.
For this challenge, the pressure is on,
'cause they are from Argentina,
I'm from Argentina.
What an honor it would be to win this
for an actual Argentinian family.
I have to make sure
that I achieve perfection
on every single thing I create for them.
[gentle music plays]
All right, Ash, what are you planning?
All right, well, it's so clear
that this family is thick as thieves.
So I wanna celebrate that sentimental side
of this family, the connection,
by doing an actual functioning photo album
made out of cake.
You open this big cover,
and there's these pages
full of edible images that you can flip.
And it's gotta be darn delicious
because Mama
is a freaking accomplished pastry chef.
- Yeah, she is.
- Tick tock goes the clock.
- Before you go.
- Oh, Lord. What do you need?
[Ashley] I'm gonna need
some edible pictures of the family.
- Okay. Like throughout the years?
- Yeah, throughout the years.
- Okay. Let's do this.
- Thank you, Chef.
Okay, so if you're going big
[tense music plays]
I need to go big too.
All right, I like it!
What are you thinking?
Well, they love going in France,
so a truly French classic,
the croquembouche.
[Gonzo] I like it.
A big celebration, so I'm thinking
probably close to a thousand cream puffs.
- That's gonna be a lot of pâte à choux.
- Yes.
Maya-Camille, you are enjoying
that cake, Mama's cake.
Dulce de leche, that peach layer.
The cake is very light sponge cake.
It's really good.
Pastry chef baking
for another pastry chef.
What are you thinking?
I am thinking that I reimagine Mama's cake
as an homage to their entrepreneurship,
their family restaurant.
But also the pride of their love
is their family.
So why not create a dessert
that each person loves?
I was wondering if there might be a way
that we could maybe get back in touch
with, like, one of the sons
to see what their favorites are.
I've got everyone on speed dial. In fact,
let's see if I can dial up Gerard.
Gerard!
- Hi.
- Maya-Camille has some questions.
When you came here you talked
about what your mom and dad like,
but I'm also interested
in what the family likes.
- Max is a big Lemon bars.
- [Maya-Camille] Ooh.
Rod is a chocoholic.
One of his favorite desserts growing up
was the seven-layer chocolate cake.
- What is your dessert?
- Tiramisu.
We also need the grandchildren.
Anything chocolate,
berries, whipped cream.
We have a lot of work to do.
Have a great day. See you back here
in a few hours. Come hungry.
- Looking forward to it.
- Oh, wow.
Okay. So you got a lot of fuel from that,
but what's your overall thought?
I want to reinterpret
those favorite desserts.
When you tap into someone's favorites,
it's high reward if you get it right,
but it's also high risk,
'cause they have a
High expectations.
That's it. And a personal connection.
I can't wait to see what you come up with.
Thank you so much.
Only to do the drawing
of this croquembouche, I'm already tired.
That is so many cream puffs.
This is only drawing,
and it takes me forever.
- So watch me while I work ♪
- Drop it ♪
So watch me while I work ♪
Argentina and Paris, here we come.
Ooh!
So watch me while I work ♪
[Christina] Gonzo.
This is gonna be the biggest project
I've done in chocolate.
- Oh, okay.
- [Gonzo] Oh yeah.
We are going with a full-on,
life-sized chocolate piano.
This is gonna take at least
300 pounds of chocolate.
[Christina] Whoa!
But then inside of the piano,
we're actually putting desserts.
- All obviously Argentinian classics.
- [Christina] Mm.
[Gonzo] The torta chocolina, Cabsha bars,
a full replica of a mate tea cup
made out of chocolate,
alfajores,
which are Argentinian chocolate cookies.
It doesn't get
any more traditional than that.
Listen, I love the way
that you're approaching this.
You're going to work
with two times the amount of chocolate
you normally work with.
- Yeah.
- Then you have four different desserts.
That range from tempering chocolate
to baking cakes, layering cakes,
you're whipping cream, folding things in.
I'm getting stressed
just by listening. [laughs]
I never like to say
something isn't possible, but, my friend,
you're, like, very close to that line.
On top of that, I'm gonna need your help,
because this structure
needs to be standing on something.
- We need legs for this piano.
- [Christina] Okay.
- I'm on my work, you keep at it.
- Awesome.
- Good luck.
- Thank you.
[rock music plays]
[Christophe] I'm gonna start to make
the pâte à choux dough for my cream puffs.
Yeah ♪
So what better way
to document 75 wonderful years
than to make them a beautiful cake
that looks like a photo book
that highlights all the special memories
throughout their lives.
Cake's in the oven.
The cake I'm gonna make
for Carlos and Azniv
is an Argentinian
rum-soaked vanilla sponge
layered with an amazing
dulce de leche frosting.
The duct tape should be able
to hold it together and make it flexible.
I want this book to be a functioning book.
Looks kind of like a book already.
A croquembouche is a tower of cream puffs
glued together on top of each other,
and today I'm actually going to make
the biggest croquembouche
I ever made in my entire career.
So we have our dough consistency.
It's usually something you will do
as a team with two, three, or four people.
One person will do the sugar work,
and the second will pipe the cream puffs,
the third person will do the pastry cream.
Today I don't have those persons with me.
I am alone, and I'm going to have
to push it through to make it happen.
Christophe.
- Hi, Chef.
- Tell me about this Argentinian in Paris.
One thousand cream puffs
inside a beautiful croquembouche.
Whoa!
[Christophe] Five tiers,
with the flavor of Argentina,
all dipped inside black and red sugar
to represent the tango.
You are going big,
and there is no room to fall short.
- Keep on it.
- [Christophe] Always.
Make your family proud,
make their family proud.
- Thank you, Chef.
- Good luck.
Mm!
Max likes lemon bars, but I want
to elevate the classic lemon bar
and make a lemon ricotta tart.
For this bake, I'm not only making
a dessert for Carlos and Azniv,
but also for each of their sons,
and for the grandchildren.
I'm going to reinterpret
their favorite desserts,
and Mama's cake,
with my own spin on flavor combinations.
I'm going to work on my chocolate tart
for the dad, Carlos.
I can't just focus on one dessert.
I have to focus
on all seven simultaneously.
The pressure is on.
Christophe, did you get inspired
by the dancers?
Oh, yeah, that was really fun, huh?
I'm a wonderful dancer.
You know, they were like
Do-do-do-do-doo ♪
- [Ashley laughs]
- That's
You're gonna actually trip me.
- [Christophe] That's judo. Judo.
- [Ashley] Hold on. Now we're gonna
[Christophe sings]
[Christophe] Boop!
I did ten years of tango. Ten years.
Were you asleep for all ten of 'em?
- Yes.
- [laughs]
Oh my God. This is gonna be
a lot of chocolate that I need.
This piano that I'm creating,
it's actually massive.
It's four and a half feet wide,
and on top of that there is gonna be
a giant chocolate lid
with a stick holding it.
If I don't spread this fast enough,
my chocolate's gonna start crystallizing,
and it needs to look
as smooth as possible.
Once I have my panel, I'm going to create
a quick mold with vinyl strips
in order to create
the walls of the actual piano.
- [Christophe] How's your piano going?
- [Gonzo] Slow. A lot slower than expected.
- Oh, you're making a piano?
- I'm making a giant chocolate piano.
Oh, of course you are.
[Ashley] I'm gonna make a quick simple
syrup for this rum soak for my cake.
Preparing my ingredients
for the pastry cream.
[yelps] Oh God! [laughs nervously]
- Are you okay over there?
- I'm fine. It
That was a very big flame,
much bigger than I was anticipating.
The book cover, since I want this
to be a functioning book,
it can't be 100% chocolate.
In order to make this actually work,
I need to use cardboard
for the structural integrity,
and then cover it in chocolate,
make it look amazing.
Then once the modeling chocolate is on,
I'll use impression mats
to add texture and visual contrast.
I want it to look old and aged.
[Christophe] That's my pastry cream
to pipe into the cream puff.
Every single tier of this croquembouche
will be a different Argentinian flavor.
Chocolate for chocolate pastry cream.
So you have chocolate pastry cream,
strawberry, lemon mascarpone,
dulce de leche,
and one banana pastry cream.
Nice. Beautiful pastry cream.
[upbeat music plays]
- Maya-Camille.
- Hey, Chef.
- [Christina] What do you got going on?
- [Maya-Camille] Cake for tiramisu.
So my tiramisu is going to have
very thin layers of sponge cake
soaked in mate tea,
which is very popular in Argentina.
It's something unexpected.
Where a classic tiramisu would be
ladyfingers soaked in coffee or espresso,
you're going to make thin layers of cake
and soak it in mate instead?
- Yes.
- That's a really big risk, right?
Gerard is a chef.
Will he appreciate that you've
brought him out of his comfort zone,
or that you've ripped him
from his security blanket?
- You have a lot of work to do.
- [Maya-Camille] Thank you.
[Ashley] This airbrush
really makes the texture pop.
[Gonzo] Now that my chocolate panels
are crystallizing,
I start to jump on every single confection
that are actually going into the piano.
I'm working on the dough
for my alfajor cookie.
Those are chocolate cookies
filled with dulce de leche,
and then the whole thing
gets covered in dark chocolate.
This is perfect.
They know the Argentinian flavors.
So everything that I create today
needs to be spot on.
Boom, we have alfajores.
To make this book
look as realistic as possible,
I have to make sure these pages
turn like an actual book.
For these pages, I'm gonna take
two thin sheets of modeling chocolate
and put wafer paper in between them.
It's gonna help it stay flexible,
but give it a little more structure
than if I just used modeling chocolate.
- Beautiful nougatine.
- Wow.
[Christophe] Glucose, almonds,
and sugar mixed together.
Smells good.
[Gonzo] Dulce de leche,
we'll put the cookies
I'm making about ten sheet pans
of cream puffs right now.
And I hope it's gonna be enough.
The challenge today is the consistency.
Piping time.
Every single cream puff
needs to be exactly at the same size,
because when I assemble them together,
we want to keep it level and straight.
If you have a big or small cream puff,
the towers won't stay straight.
601, 602.
I got you some photos like you asked,
of Carlos and Azniv and the boys.
[Ashley] Oh my gosh.
[Gonzo] These are going to be
the shells for my mate cups.
[Maya-Camille] Now I'm going to make
the base for Mama's cake.
The original Mama's cake
consists of layers of cake,
dulce de leche, and peach meringue.
My version of Mama's cake
also has cake, dulce de leche,
but instead of doing peaches
combined with meringue,
I am making a peach jam,
and then I'm covering the cake
with meringue strips.
I don't know how it's gonna be received.
I smell something baking.
How are you thinking
about laying out these seven desserts?
I do want something
along the lines of a family tree,
because I am literally
making desserts for their family tree.
Yeah. Actually, I have a perfect idea
for your presentation.
Leave it with me. Finish desserts.
I'll handle the presentation.
Thank you, Chef.
[Gonzo] I'm making a full replica
of a mate cup made out of chocolate,
and we're actually gonna have
a layered dessert in there.
I have a mascarpone mousse
with a quince-based jelly.
It's a perfect trifle
inside of an actual chocolate cup.
999
One thousand!
You got us feeling on top of the world ♪
We're on top of the world ♪
Bake Squad, four hours remain.
Yeah ♪
Guys, do you mind giving me a quick hand
to take this monster into the fridge?
The base of the piano by itself,
it's around 120 pounds of chocolate.
- [Ashley groans]
- Holy moly!
[Gonzo] It's very, very heavy,
so I'm gonna need everybody to help me
transport this into the walk-in cooler.
- This is a lot skinnier.
- [Christophe] Are we gonna fit?
We're gonna have to slide it somehow.
Ash, when we slide it
make sure it doesn't go down.
It's It's not gonna go inside.
We're gonna tilt it. Make sure it
- Towards me?
- Yeah.
- What?
- Tilt it at an angle. A bit.
No, mais non.
- It's slipping.
- [Gonzo] Tilt it. Gonna have to hold it.
[Maya-Camille] Oh, no.
[Christophe] How do you want
to put this thing?
[Ashley] Can't we lift it
and put it up there?
I'm very nervous at this point,
'cause if this thing falls off,
I'm screwed.
- [Ashley] Up there.
- [Maya-Camille] Lift it up over your head.
[nervous chuckling]
Definitely no Plan B, no backup for this.
This is a one-shot,
one-chance opportunity.
That's good, we're going in!
[Ashley grunts] Here.
[Gonzo] Right there, guys.
We're good. It's stable, we're good!
- [Maya-Camille laughs]
- We did it! Thank you!
- I'm
- [Maya-Camille laughs]
- [Gonzo] Thanks.
- Crazy.
I'm very, very relieved.
- Bake Squad, just three hours remain.
- [Christophe] Cream puffs out of the oven.
[tense music plays]
[Maya-Camille] I'm gonna put
the chocolate cake into the oven.
[Christophe] I have five different sizes
of this nougatine to do,
and, uh, I'm going
to build my croquembouche
and use a disc
as a base for each and every layer.
Rodrigo loves chocolate cake, but I want
to do something a little bit different,
and so I'm going to do four layers
of chocolate cake
with Argentinian espresso buttercream.
It's not covered in buttercream frosting,
but you can actually see the layers
of buttercream inside the cake.
[groans]
It also requires even piping. It requires
a lot of patience to do it correctly.
All right, I have my dulce de leche
mascarpone mousse.
So the chocolina cake,
this cake traditionally
is actually made of Argentinian wafers.
But in this case,
I'm gonna make cake for this,
so I put different layers
of dark-chocolate sheet cake,
a dulce de leche mousse.
Once that is perfectly layered,
I cut it up
and I make perfect,
beautiful little squares
that will be inside of the piano.
This is perfect.
All right, let's fill up the cream puffs.
They're gonna be delicious.
[Gonzo] All right, I'm working
on my keys right now.
So for the piano keys,
I'm making chocolate bars, Cabsha bars,
which are chocolate
filled with dulce de leche.
Carlos eats dulce de leche
by the spoonful,
so he's going to love this.
All right, Bake Squad, two hours remain.
Keep your eye on that clock.
[upbeat music plays]
[Christophe] Dipping time.
- Hey, Gonzo, look what I got!
- Oh my God, that's perfect!
[Maya-Camille] Mama's cake, looking good.
Hey, guys, can you help me?
Let's get the piano out of the walk-in.
[Ashley] You go that way,
I'll go this way. Let's do this!
- I freaking love this.
- [Gonzo] Put it on the counter.
Oh my Lord.
[Christophe] Now it's time
to assemble the croquembouche.
Are we in? ♪
We've got the time until it's gone
For now ♪
Has it been
Taking just a little too long? ♪
Wonder how ♪
All right, now time for the pages.
Hey, Christophe, buddy, for the 75th time,
can I ask you for a favor, my friend?
- Yes, of course.
- We're gonna put the lid on, okay?
The lid is made entirely out of chocolate,
so placing the actual lid
on top of the piano
is the hardest part of the project.
- Lift it more.
- [Christophe grunts] It's heavy.
- [Gonzo] I know.
- [Christophe grunts]
[Gonzo] Stay right there.
I have to make sure the actual lid prop
is holding 120 pounds of chocolate.
I'm scared to let it go.
[tense music plays]
If the lid holds,
today we might have a piano.
- Let it go.
- [tense music continues]
- [Christophe] What do you think?
- [tense music continues]
It holds.
All right, Bake Squad,
just 30 minutes remain.
The devil's in the details.
Keep on running, baby ♪
Keep your head up, don't stop, baby ♪
Pure perfection.
Running, running ♪
[Christina] Maya-Camille!
- [Maya-Camille] Oh my goodness.
- What do you think about it?
- [Maya-Camille] Oh, wow.
- Family tree.
Each platform
is for the different desserts.
This is crazy.
[upbeat music plays]
- All right, Bake Squad, ten minutes.
- I gotta go, I gotta go.
[Ashley] Time is disappearing.
[Ashley] Um
That's it. All right.
Tuck it in there, you are almost there.
All right, bakers, 60 seconds.
[upbeat music continues]
[Christina] Gonzo, finishing touches.
I got you a little something.
- I even have a stool.
- [Christina] Know what I mean?
Thirty seconds, bakers.
Here come the brothers.
[upbeat music continues]
- Wow. All of that.
- Oh my God, that's amazing.
- [Christina] What the?
- [Gonzo] Oh my God.
- [Maya-Camille grunts]
- All right, bakers, time is up!
[Ashley exhales]
[Christina] Guys, you ready?
- Let's do it.
- Let's do it.
[upbeat music plays]
- Maya-Camille.
- Chef.
Just incredible.
There's so much going on here.
I'm dying to know what the backstory is.
- Do I see a family tree theme?
- Yeah.
- [chuckling]
- So I call this the Tree of Love.
So at the very top,
I have my interpretation of Mama's cake.
- [Gerard] Mama's cake?
- Wow.
All right.
[Maya-Camille] Mama's cake
has sponge cake,
dulce de leche, and a peach jam.
And the meringue is on the outside.
Oh, wow, look at that!
- Oh, wow.
- Those layers.
[laughter]
- I just wanted to try something different.
- Oh, wow.
Wow.
- Yeah?
- [Rodrigo] Mm-hm.
So moist. The jam is unbelievable.
Mixed with the dulce de leche,
it elevates it
to a completely different level.
This frosting is out of control.
You gotta leave some space
for you to try your own namesake desserts,
what do you think?
- Pull this babe down.
- [Maya-Camille] We have a tiramisu.
And instead of soaking in espresso,
I gave the cake a little soak of mate tea.
- Oh, wow.
- Wow.
I'm wondering
how I never came up with that myself.
- This is amazing.
- [Rodrigo] And this is mine.
[Maya-Camille] This is
my favorite chocolate cake,
but instead of chocolate frosting,
I decided to give you
Argentinian espresso buttercream.
The espresso comes through
and you could taste it.
- It's subtle, but delicious.
- Thank you so much.
[Max] Come to me.
[Maya-Camille] I am
all about all things pies and tarts,
so I had to give you a lemon ricotta tart.
[Max] So refined.
I mean, it's
elegance in a plate. It's incredible.
- [Rodrigo] Can I?
- Awesome.
Look at them.
[Christina] I'm gonna get in on the action
with these incredible push pops.
[Maya-Camille] For the grandkids,
the push pops, I filled with berries,
so the chocolate has, uh, blueberries,
and blackberries, and raspberries.
And the vanilla cake has strawberries.
It is the best whipped cream
of your dreams,
layered with this really fresh,
moist vanilla cake.
Maya-Camille, I love the vision.
I think your execution
was absolutely spot on.
- Clearly delicious. I love it.
- [Rodrigo] Yeah.
- Thank you.
- Thank you, MC.
- Appreciate it, thank you.
- Let's do it.
[tango music plays]
- All right, Ash.
- Hey, guys.
[Rodrigo] That is a piece of art.
[chuckles]
It looks like our family
- Photo book.
- Photo album? You got that one right.
I thought what better way
to celebrate this monumental event
with a cake that represents the legacy
and the history of your family
and your beautiful parents.
So inside of this book,
we have a cover that's made
completely of modeling chocolate.
Wow.
[Ashley] Inside, there's pages
of modeling chocolate
printed on both sides with edible images
of the family on rice paper.
No kidding?
[Ashley] The story begins in Argentina.
Photos of your father and your mother.
[Max] Look at Mom.
[Ashley] And then
the love blossomed in 1972.
- Wow.
- Oh my God. I love it.
[Ashley] The cake itself is a caramelized,
rum-soaked vanilla sponge
with layers of dulce de leche buttercream
and vanilla Swiss meringue.
- Oh, wow. The cake itself is so moist.
- Good.
The rum is just adding a different layer
that's just unbelievable.
Amazing.
And then I love the depth of flavor
of that Swiss meringue
flavored with caramel.
Ashley, it's clear that you envisioned
and brought to life
something that really speaks
to their family.
Gerard's finished his,
I'm gonna finish mine on the way.
We gotta keep moving.
Come on. Ashley, thank you so much.
Thank you so much.
- Thank you.
- Thank you.
- Gonzo, well, well, well.
- Well, welcome.
- [Gerard] My goodness.
- You guys
- [Gerard] Alfajores!
- [Christina] All edible, minus the stool.
[Gonzo] The whole piano
is made out of chocolate.
- There's at least 300 pounds of chocolate.
- What?
This is the biggest
chocolate sculpture I've ever made.
[Rodrigo] God.
- The whole thing is edible.
- I can't believe it.
[Gerard] Unbelievable.
[Gonzo] The notes, the keys,
absolutely everything you see.
[Rodrigo] Oh my God.
Incredible.
[Gonzo] This whole presentation
El Piano de Gardel.
It's obviously inspired in music,
as you guys explained
you love music, you love tango.
We have some alfajores.
torta chocolina.
Instead of using cookies
I made chocolate cake for it.
barritas cabsha,
chocolate and dulce de leche,
which are actually the keys right here.
- You put dulce de leche in those?
- Oh, yeah.
We have really good dulce de leche there.
And then obviously we got un mate.
The mate is made out of chocolate,
membrillo, and queso.
- What do you wanna go for?
- The mate.
- [Christina] Okay. Rod?
- Chocolina.
- Bravo. You, Gerard?
- [Rodrigo] Awesome.
I'll go with the alfajor.
[Christina] Amazing.
Each of you, come and get a key.
- That's right, I was waiting.
- [Christina] Come on, come on.
[tense music plays]
Wow!
The chocolate is just perfection.
The dulce de leche, the sweetness of it,
everything is on point.
[Gonzo] Thank you.
- You nailed it.
- Pasá el mate.
[Rodrigo] Mm-hm. [chuckles]
Mm.
[Gerard] Mate's good?
The zestiness of the filling of the mate,
it's not overly sweet,
it's super well-balanced.
- It's the creaminess of it, it's amazing.
- [Gonzo] Thank you.
And, Rod, what do you think?
The chocolina cake?
It's moist, soft, but at the same time
packed with flavor, but not too heavy,
where you can actually
eat the whole thing.
Amazing.
[Christina] Gerard,
what do you think of your alfajor?
Alfajores is such
an emblematic Argentine snack.
This alfajor is not the alfajor
we used to have when we were little.
- There are so many layers of flavors.
- Has he done you proud?
- Has he done Argentina proud?
- Yes.
- Incredible.
- Congratulations.
If you wanna take anything for the road,
I know I am.
- [Max] I need an alfajor.
- Get in there. Let's do this.
Go to town.
Bye. Thank you.
- Christophe.
- Chef.
- That's a piece of architecture.
- [Gerard] Wow.
[Rodrigo] Love it. And I love the
tango dancers, Mom and Dad, at the top.
And the 75 years in the bottom.
[Rodrigo] Unbelievable.
This is a croquembouche,
one of the most
classic desserts in France.
Today we have Argentinians in Paris.
[Rodrigo] I love it.
[Christophe] I wanted to represent tango,
classy, kind of the black and red dresses,
into that croquembouche and, true story,
it's the biggest croquembouche
I ever done in my entire career.
We have a chocolate cream puff,
lemon mascarpone cream puff,
a dulce de leche,
a banana, and a strawberry.
Mm, banana.
- [Gerard] Vanilla bean on the banana?
- Yes.
Vanilla bean, we have banana.
Such fine, delicate flavor.
I mean, you could You could tell
the artistry that went into this.
There's so much texture.
The crunch from the caramelized glaze.
There's the subtlety of the cream inside.
- Max, do you have a favorite cream puff?
- Banana and dulce de leche.
But the mascarpone is superb as well.
I mean, the evenness of the piping
in every single cream puff,
it's absolutely incredible, Christophe.
This is the most magical cream puff
I've ever had.
- Gracias.
- Thank you.
Gracias.
[upbeat music plays]
You raised the bar bigger than even
I thought was possible in this kitchen.
I wanna say congratulations.
It's super unfair
that we have to choose one.
[laughs]
- You've made our jobs very hard.
- Yeah.
But the reality is
you can only take one dessert
to this very special
surprise double birthday.
Have you made a decision?
We're torn between Gonzo's piano
and the family tree.
- [Christina] Maya-Camille's family tree.
- [Rodrigo] Yes.
[Christina] Gonzo, he made
the Carlos Gardel chocolate piano.
You really captured
the heritage of us as a family,
and we are
such a musically-inclined family,
so coming up with the piano theme
was quite brilliant.
- Thank you very much.
- And then Maya-Camille's family tree.
[Rodrigo] When I first saw it,
I was blown away.
The fact that you had the courage
to tackle Mama's cake.
- It was a masterpiece.
- Thank you.
Take a deep breath, and tell us
which of these desserts you're taking
to your parents' surprise double birthday
celebrating their 75th year.
[Gerard] We'll be taking
the piano.
[cheering]
The piano! Gonzo, come on!
You know it!
- [chuckling]
- Gracias.
- Yeah, Gonzo!
- [Christina] Get in there!
Argentina!
[Gonzo chuckles]
- Cute.
- [Christina] You three.
You've got a restaurant to get to.
We'll meet you there with dessert.
- Gracias.
- [Gerard] Thank you all so much.
Have a good party.
- [Christina] You know where that belongs.
- Let's make it happen.
- All right!
- [cheering]
- [Christophe] Gonzo!
- [Ashley] Awesome job!
- Yes, yes, yes!
- Good job, buddy!
- Good job.
- [Gonzo] Thank you, thank you.
[upbeat music plays]
[Gerard] Today's a really important day
for our family.
It's, uh, both my parents' 75th birthday.
Sh! It's a secret still.
- Como estás, bien?
- How are you?
[Gerard] You are all here
for Mom and Dad's surprise party.
I'm also very nervous.
Shh, guys, they're almost here.
[Gerard] We've been planning
for three months,
and I'm hoping
it goes off without a hitch.
[suspenseful music plays]
[all] Surprise!
[cheering]
[Gerard] Couldn't have gone any better.
They were shocked, couldn't believe it.
I thought my mother was going to faint.
If you like to dance
If you like to dance ♪
Mom, Dad, we've been working
with the Bake Squad
[cheering]
to create
this incredible dessert for you.
It's all chocolate.
If you like to dance
If you like to dance ♪
Dance and the day is yours ♪
Oh, wow.
Looks amazing. So real.
I'm impressed. Totally impressed.
[Rodrigo] This is chocolate.
This is all edible. Everything is edible.
So if you like to dance
If you like to dance ♪
Wow.
The mate is so delicious.
Oh my God.
[Azniv] Very nice.
Incredible, incredible.
[laughter]
It is the best dessert
I've ever tried in my life.
If you like to dance ♪
[cheering]
- Spectacular.
- Wow.
- [Rodrigo] We did it.
- Congratulations.
[Gerard] An amazing success.
[all] Thank you, Bake Squad!
[upbeat music plays]