Stephanie Boswell and Ludo Lefebvre welcome 10 bakers to Paris and challenge them to make desserts that reflect their culinary points of view; the bakers create cakes using cream.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have 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; 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.

Stephanie Boswell and Ludo Lefebvre challenge the bakers with a dish that demands perfection, the soufflé.