Next Baking Master: Paris

Stephanie Boswell and Ludo Lefebvre welcome ten bakers to Paris with their first challenge: make a dessert revealing their culinary point of view. After a lesson from chef Quentin Lechat, the bakers create showstopping cakes using a French staple: cream.

Everything is sweeter in Paris as Stephanie Boswell and Ludo Lefebvre challenge the bakers to create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply what they've learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons. Then, the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's "cruffin." Then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit. After a lesson in ingredient philosophy from Nina Metayer, the bakers incorporate unusual produce picks into their desserts.

Stephanie Boswell and Ludo Lefebvre challenge the bakers with a dish that demands perfection: the soufflé. Then, Nesreen Mroueh instructs the competitors on pâte à choux dough before they whip it up into a dessert that spotlights the egg in three ways.