Ten bakers compete in Paris, creating desserts showcasing French techniques. At a hotel, they learn about cream and must bake a cake using it innovatively. Judges evaluate their skills and creations.
Bakers use French sugar to create petit fours, visit Monsieur Caramel candy store, learn caramel artistry from Yohan Kim, and design caramel desserts inspired by French classics.
Hosts visit Parisian chocolatier for bonbon tutorial. Bakers craft bonbon box, then stroll along Seine for inspiration to create chocolate dessert using three techniques.
In Paris, bakers create crepe cakes and unconventional desserts using fresh produce. Pastry chef Nina Metayer teaches them about ingredients. They compete in a farmers market-themed challenge featuring unusual dessert items.
Bakers tackle souffles, pate a choux dough for cream puffs/eclairs. They create large-format desserts showcasing eggs in three distinct ways, under guidance of hosts Stephanie Boswell, Ludo Lefebvre, and pastry chef Nesreen Mroueh.
Panaderos visitan una quesería y toman una clase de maridaje de vinos y quesos en un crucero fluvial, luego compiten haciendo postres con vino/licor francés y queso.
