Who but a mad scientist or someone with a death wish would take on the challenge of making a MasterChef dessert? Plenty, it seems.
When Julie Goodwin caught sight of Adriano Zumbo’s croquembouche – and that’s not a euphemism – she was in disbelief. “The whole time they’re explaining to us what it was, I literally was standing there thinking, any minute now they’re going to show us what size we have to make. Because it was three feet tall! And then they’re like, go and stand by your benches and I’m like hang on, what are we doing? And Gary just looked at me and said ‘that’.
Adriano Zumbo’s notorious croquembouche that MasterChef season one finalists Julie Goodwin and Poh Ling Yeoh recreated. This was a kinder, gentler time: when an innocent cook didn’t realise the level of sadism involved in setting’s dessert challenges. The thought that a simple three-foot croquembouche could cause nervous collapse is laughable these days, Goodwin says. “If there was a croquembouche challenge innow, everyone would be like, croquembouche, how easy is that? Now there’s a dessert challenge and you have to actually become a wizard to achieve it.
Indeed, the inflation in dessert difficulty over 15 seasons makes one ponder why the Nobel Prize still has no dessert category. In the absence of one, we must settle forspin-off that focuses exclusively on the sweet, the creamy and the bafflingly complicated.
What sets a dessert queen apart from dessert commoners is that for most of us, it’s all excruciating – it is a rare person who can be asked to make a Chocolate Ethereal and not weep.Another “dessert queen” was Emelia Jackson, who made her mark with her supernatural grasp of choux pastry and then returned in MasterChef’s Back to Win season, and triumphed, proving she could handle a roast as well as she could a cheesecake.
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