For egg week, hosts Stephanie Boswell and Ludo Lefebvre challenge the bakers with a quintessential French dish that demands perfection: the soufflé. Then, trendy pastry chef Nesreen Mroueh instructs the bakers in making versatile but tricky pâte à choux dough, a staple in French desserts like cream puffs and éclairs. The bakers take this technique and whip it up into a large-format dessert that spotlights the incredible egg in three distinct ways.

Hosts Stephanie Boswell and Ludo Lefebvre whisk the three finalists away to the most iconic patisserie in the world, Ladurée, where they meet pastry chef Julien Alvarez and taste his magnificent macarons. In their final challenge, the bakers must put it all on the plate and create a phenomenal three-course dessert tasting menu, showcasing all of their skills and all of the new techniques they've learned in order to be named the next baking master!