Can This Chef Make Froot Loops Fancy? • Tasty

Hello, I'm María, today I am a

tasty

producer. I've been challenged to take a common food and

make

it elegant. Let's see what we do today. Fruit Loops, as you can imagine, I had never tried

this

before growing up. eat a lot of cocoa balls i hope it tastes like fruit i hope a different color has a different flavor it looks like a lot of poison it doesn't taste like fruit it's all the same flavor i like crunchy the internet likes colorful desserts it can be really pretty, no It's so wrong, but maybe if you're eating bungee it might be a little too sweet, so the color is really cute and very festive, so I think we can

make

a fun dessert.

I'm excited to make it

fancy

. This is what I have butter, heavy cream, eggs and milk from the pantry. I have cornstarch, salt, vanilla extract, sugar, flour, white chocolate, food coloring and brandy, okay, let's get started, make it

fancy

, step one. I'm going to use fruit

loops

and I just realized a fruit spell like f-r-o-t. I don't like fruit, fruit, just like a meme, if you know what I'm talking about, four cups of fruit roots, three cups of milk, that's a great breakfast, I also don't know why it's the right amount of cereal What should you eat for breakfast?

Sometimes a single bowl of cereal doesn't seem like enough, so I'm heating on medium high heat to extract more flavor from the roots of the fruits as soon as little bubbles come out of the milk it's ready, just don't boil the milk, right? you recognize it? the bird in the box no, it's famous, it's famous, so its full name is I used to have a bird that talks like a parakeet, like a little one, it came to my grandmother's garden and she kept it and I think it was forbidden in some kind of station. He says that the next stop is such and such.

I know that the little bird that talks is smart. The milk is simmering. I'm going to stop and push gently so that there are no dry spots. Steep

this

for about an hour and we'll move on to the next step. two cups of fruit

loops

, so you'll want to make it like a pebble with these sides, so I'll use it as a big piece for later, the sugar part will go through the mesh seed if you don't have one. food processor, you can just put it in a bag and crush them with a rolling pin or something, what do you have?

We pump your choice, it's pretty pretty, it's like fairy dust and we'll move on to the next step. Well, that's how we've been. Rest the ribs for an hour. Let's thread it. It sounds like you're getting into the bottle. Half a cup of cereal milk. Half cup water. We will save this later. I'm going to use a stick of butter. and cut it into small sizes so that it melts faster and two teaspoons of sugar melt all the ingredients. The color is not as good as I expected, but I think we have some idea to fix it.

It's all melted, so I'm going to add a cup of flour. On medium heat, the dough is a little shiny and has the shape of a big dough. Take off the heat and you want to wait for this dough to cool to the touch about five minutes for the dough to cool, our egg one by one, I think we'll need it. four eggs, but it depends on the consistency, mix them together, you want to make sure all the egg is absorbed. Secondly, if you have a stand mixer, you can use a stand mixer with a paddle attachment, it's an expensive machine so I just want to show you how to do it.

By hand, the dough has to be a little liquid and I am going to make four eggs. I think we might need one more. I'm cracking fish eggs, but I think I'll only use half. The first eggs come in different shapes, so the consistency is greater. The indicator is not the amount of egg, let's try it so you can get the dough out, I think it's still a little clean, it's a good exercise, yes, like that, it has a good texture. A quarter cup of crushed fruit ribs. It looks pretty, it has turned gray. rainbow put this in a pastry bag and put the tip of the piping and twist it and inside and fold it so that when you put the dough it doesn't overflow, it's alive.

I'm going to place the stone on the baking sheet. I spread oil under the parchment. paper so it sticks to the pan brush water on the paper to help the powder swell without drying out to make sure each dough has enough room because it's going to rise so when you're squeezing you don't want to squeeze here you want to squeeze your dominant hand on top and you don't need to make a swirl either, you just have to hold the pipe steady. We made a shoe pattern in culinary school. Also, this was maybe the first cake I made with my mom, I love making karachi, I like the transformation, sometimes I even stand in front of the oven so I can see that it is puffed and that it is ready, oh, I have seen faster who does this at a professional level, they are very fast, cool, cute.

You don't want this spot so you wet your finger with water and flatten it and this moisture also helps it swell. I like this, it's cute, anything round is cute, so I was a little worried because when we do pronounced loops. It was great, but now thanks to the egg and the crushed fruit loop it looks very festive and cute, it almost looks like a funfetti cake, so this is the leftover egg wash. I think we don't have enough, so I'm going to add a little bit of water to give it a sheen when you're done baking, so we're going to bake this at 400 feet high for 20 minutes and then lower the heat to 350 Fahrenheit and bake for 10 to 15 minutes until golden brown when baking. don't open the door, if you open the door, it won't rise, so I have reserved fruit root infused milk, heated, two egg yolks, two tablespoons of sugar, I will mix it until it is pale, this is a bit of a part Crucial when you are making custard, you want to make sure the sugar is absorbed into the egg yolk, 2 tablespoons of cornstarch and 1 teaspoon of vanilla so that the milk starts to bubble, add just a little bit so that you are tempering, put a gentle stream and return this to a pot turn the heat on and cook this until it thickens, you want to mix consistently with a rubber spatula because it will burn if you don't or it will turn into hugs.

The custard is ready, transfer it to a bowl, it doesn't have the prettiest color, but You're going to fix it, make sure the plastic touches the custard so it doesn't form a skin. Chill this until completely cool, about 30 minutes, and it's not pretty. Let's make it nice. A tablespoon of randy, just mix it up and separate this. in three I normally avoid using food coloring, but this color is a little off-putting. I like the type of color for fruit loops, so I'm adding a little food coloring. We have pink, we have glue and we have purple, which one is your? favorite color you know it's hard to choose your favorite color every time people ask me that question I don't have the answer but I tend to choose a stone color for my clothes and red for similar accessories leave this aside I'm going to whip some cream I'm going to start with a cup and a half I know there's a person on Instagram who made at least three or four mega fancy things we should give him a prize perfect consistency so the cream is whipped it's a stiff peak add two custard mix it's just a big spoonful , it's like an eyeball, okay, the fillings are ready and I'm going to use this pastry bag, this is a special tool, if you don't have it, you can just make one color that I want to make like a unicorn. effect so I have a special tool that makes three cream colors one ready and two down three down put them together so I'm going to put this aside and move on to the next step okay look how pretty it is perfectly inflated.

I'm going to cut the top off, you can see the

froot

loops inside the tube, very unicorn. I am very happy if it is not hollow enough, you can just push the inside part, look how pretty they are. I don't know, I don't like eating colorful food. but I like to make colorful food, intense white chocolate, it melts, it looks like a hat and a loop of fruit is put on it. I'm topping it with fruit loops because it gives it a nice poppy color and adds more flavor and more texture. It's so cute, I'm so happy it's the cutest thing I've ever made on this show, I'm going to put it on a plate, this looks great and we're done, it's unicorn fruit circle shaped cream puffs, welcome again jasmine thank you can you tell me what i made fancy out of?

Can I smell it, yes? Fruit Loops yes, can you tell the difference between fruity pebbles and Fruit Loops? That's why I asked to smell it. Oh, it's a difference. I can smell the difference. The fruity pebbles smell a little more juicy and then the Froot Loops smell a little spicier, but you get it. a good smell, yes, people like to think I'm a dog, oh wow, yes, my hunch is that you made cereal cream puffs, yes, with a whipped filling and some kind of donut glaze, this It is delicious, very elegant, I love it, thank you.

Rainbow foods are so saturated to the point of tasting chemically sweet. It is light and fluffy. A nice crunch with this cereal. It's a heavenly fruit loop. Everything, but not too overwhelming. Yes, then, jasmine. Did I make a fancy flute loop? Yes, you did well, thank you. thanks make it elegant