Chefs make notoriously difficult soufflés for the Quickfire Challenge, then tackle wearable desserts.

Chefs make notoriously difficult soufflés for the Quickfire Challenge, then tackle wearable desserts.

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[MUSIC] Chefs, please say hello to our guest judge for this challenge. She's the executive pastry chef of Wolfgang Puck's Iconic empire, a James Beard award winner. And one of the industry's brightest stars, Sherry Yard. [APPLAUSE] I'm a little nervous to cook for Sherry Yard. I'm from L.A. and she's the most famous pastry chef in Los Angeles. So it's a little intimidating. For this quick fire challenge, we'll be testing all of your skills in one Infamous dessert, it's notoriously delicate, the souffle. All right. Okay. Okay. So the myth of a souffle, is that you have to whisper when you walk by the oven or you can't jump up and down. A souffle should go out barely standing, wavering But it can fall over, it can break, it can just suck. You will have one hour to cook and full access to the top chef's just deserts pantry. Your time starts now. The thing about souffles is they're really based on egg white and height. If you don't get that it's not really a souffle. Souffles are all about timing. Timing is so important. It' has to be right on, otherwise your souffle will just collapse. 45 minutes. Retail sweets. Oh my god. Coming through. I personally don't like souffle. It's too light. It's too airy. I like to be hit in the head with flavor. [SOUND] I decide to make a souffle glace, which is a frozen souffle. You're waiting for yours in the oven, I'm waiting for mine in the blast freezer. Looking around I see a lot of chocolate souffles. I mean, that's just pretty traditional and pretty boring. [SOUND]
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