Best Baker in America recap: Pastry, the ultimate challenge for bakers

Flaky, buttery and utterly delicious are words that describe pastry. In this Best Baker in America recap, the bakers take on pastry, which proves to be quite challenging.

Pastry can separate the master baker from the fledging amateur. To create a delicious pasty, a baker must have skill, attention to detail and a love for the dessert. Without these three aspects working together, that pastry dough will fall flat. While a few bakers exceled in the pastry challenge, an unlikely baker was up for elimination in this Best Baker in America recap.

In the skills challenge, the bakers had to create six fruit tarts using a sweet butter based dough, or a pate sucree. To create a perfect tart dough, the butter must be cold. Also, the dough cannot be over mixed or get too hot prior to baking. When done well, this particular dough with be a beautiful golden brown and perfectly crumbly.

While some foodies would know the term pate sucree, any viewer would know this particular term after this episode. Between the hosts saying the term and the bakers referencing it, the term is burned into your brain. Next time you are out to dinner or at a local bakery, throw out the term pate sucree when you see a fruit tart. You might impress some non-bakers or you might annoy a non-foodie. Be aware of your audience.

Best Baker in America recap: Pastry, the ultimate challenge for bakers, photo from Food Network

Unfortunately, last week’s top baker, Dwanye struggled with the skills challenge. He added too much flour to his dough and had to start over. His pastry crust wasn’t baked enough (blonde) and his fruit tart was in the bottom.

The biggest controversy in the skills challenge wasn’t the pastry; it was glazed fruit. Some bakers believe that all fruit on a fruit tart should be glazed. Glazed fruit is using some type of sugared sauce to give the fruit a glossed/glazed appearance. The idea is that the fruit look like little jewels on top of the tart. Some of the bakers glazed their fruit and others did not.

Best Baker in America recap: Pastry, the ultimate challenge for bakers, photo from Food Network

Personally, the glaze isn’t the be all or end all of a delicious fruit tart. Yes, traditional French pastry has glazed fruit. But, if that fruit tart has a bad pastry or a clumpy custard, who cares if there is glazed fruit. I want a delightfully delicious bite. Glaze or no glaze isn’t the single determining factor.

The top baker in the skills challenge was Cheryl. Again, she was applauded for her attention to detail, great technique and impeccable flavors. The other bakers are getting annoyed with Cheryl continually being a top choice. But, she is a fierce competitor and an amazing baker. But, anyone can have a bad day.

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The master challenge presented a test that I didn’t know. Even though I’m a foodie, watch all these food television shows, cook and travel, I had never heard of nor eaten a St. Honore cake. St. Honore is the patron saint of baking (Another fact that I didn’t know. Anyone else learning a lot from this Best Baker in America recap?)

The St. Honore Cake seems like a big test for bakers in pastry school. It reminds me of one of those rites of passage, like peeling thousands of potatoes or mastering mother sauces. To create a St. Honore cake, the dessert includes puff pastry, pate au choux and crème chiboust. This difficult task is a classic test for any pastry chef.

But, Best Baker in America isn’t just a regular test. The bakers must put their original spin on this St. Honore cake. And, they need to include coffee flavor. Basically, this master challenge is a tough one.

Since the bakers don’t have create a traditional St. Honore cake, they can let their personality come through this dessert. Unfortunately, their feelings about this challenge come through too. While it may sound cheesy, if a baker (or chef) isn’t inspired about her food, the dish will suffer. Ever wonder why your cake fell or your pie was a flop? If you weren’t mentally into the process, your results might not be where they need to be.

Best Baker in America recap: Pastry, the ultimate challenge for bakers, photo from Food Network

This week’s master challenge saw a big change in the leaders. Those bakers that everyone thought could do no wrong faltered. But, were they eliminated?

Dwanye, who never created a St. Honore cake, did well. His chocolate/coffee dessert was good, but safe. Since he hadn’t created this dessert before, it was better to be safe than sorry.

Best Baker in America recap: Pastry, the ultimate challenge for bakers, photo from Food Network

Adalberto created more of a napoleon, but it was successful. All the flavors work together without overpowering each other. The dessert had so many layers. While reminiscent of a churro, it was very elevated. This dessert was more understated that his previous desserts.

Best Baker in America recap: Pastry, the ultimate challenge for bakers, photo from Food Network

Poor Andy struggled in this challenge. His pate a choux, his dessert was the most traditional. Even though his pate a choux had to be redone, he was able to survive. Also, his coffee flavor was a little underwhelming. I just want Andy to knock it out of the park on one of these challenges. I’m pulling for you Andy!

Thiago’s cappuccino inspired dessert focused on creative presentation. The pastry was perfect and the flavors were impeccable. This dessert wowed the judges because it had all the factors. From flaky pastry to pronounced coffee, it was easily the winner. While I’m still unsure about the espresso cup in the middle of the dessert, it was creative. Now, if that expresso cup was edible, that element would have knocked my socks off.

Best Baker in America recap: Pastry, the ultimate challenge for bakers, photo from Food Network

Thiago won the challenge. It was ultimate redemption this week for the baker who previously struggled. But, winning a challenge doesn’t mean that a baker can’t falter.

The bottom two bakers were Cheryl and Brittani. Yes, Cheryl, who has continually been in the top was up for elimination. Her pastry was undercooked. This challenge was about pastry and the main element was a miss.

Best Baker in America recap: Pastry, the ultimate challenge for bakers, photo from Food Network

Cheryl’s biggest problem was that she didn’t connect with the challenge. She called the St. Honore cake an outdate dessert. It you don’t like or don’t want to make a dessert, the dessert won’t be its best. Cheryl is very lucky to have won the skills challenge.

Best Baker in America recap: Pastry, the ultimate challenge for bakers, photo from Food Network

Brittani was in the bottom too. Her tiramisu inspired dessert lacked coffee flavor. The two competing creams created an imbalanced dessert. Without a composed bite, the dessert wasn’t going to be a success. Even though the chocolate decoration was divine, it couldn’t save her from elimination. Brittani was sent home.

This week’s Best Baker in America recap shows that bakers are only as good as their last dessert. One misstep can have anyone leaving the kitchen. Since the leaders keep changing, it is hard to pick a front runner.

Next: Best Baker in America, meringue

Previous to this episode, I would have put Cheryl at the top, but now it is not as clear cut. Truthfully, I think that the challenge itself will dictate who will win. The baker who is the most well rounded in the kitchen will eventually earn the title. From technical skill to creativity, all the elements must come together as one.

Who do you see as the front runner in Best Baker in America? Check back next week for our Best Baker in America recap.

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