Next Baking Master: Paris

Cream Rises To The Top. Upon arrival in Paris, ten bakers create desserts that reveal their culinary point of view and showstopping cakes featuring a French staple: cream.

Sugar Spice And Everything. The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.

For The Love Of Chocolate. The bakers learn to craft bonbons at Jade Genin Chocolate. Then, the competitors seek inspiration for a dessert that uses three chocolate techniques.

Going For Butter Gold. The bakers create buttery mashups inspired by the cruffin. Plus, they use fashion to craft a trio of desserts that work together as a collection.

Fresh And Forbidden Fruits. The remaining bakers head to the farmers' market. They make crepe cakes with fruit and incorporate unusual produce picks into their desserts.

Break An Egg. The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

Like A Fine Wine And Cheese. The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.

Let Them Eat Cake. The finalists head to an iconic patisserie where they sample macarons. Then, the bakers use what they've learned to create a dessert tasting menu.

Cream Rises To The Top. Upon arrival in Paris, ten bakers create desserts that reveal their culinary point of view and showstopping cakes featuring a French staple: cream.

Sugar Spice And Everything. The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.

For The Love Of Chocolate. The bakers learn to craft bonbons at Jade Genin Chocolate. Then, the competitors seek inspiration for a dessert that uses three chocolate techniques.

Going For Butter Gold. The bakers create buttery mashups inspired by the cruffin. Plus, they use fashion to craft a trio of desserts that work together as a collection.

Fresh And Forbidden Fruits. The remaining bakers head to the farmers' market. They make crepe cakes with fruit and incorporate unusual produce picks into their desserts.

Break An Egg. The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

Like A Fine Wine And Cheese. The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.

Let Them Eat Cake. The finalists head to an iconic patisserie where they sample macarons. Then, the bakers use what they've learned to create a dessert tasting menu.