Pastry Chef Attempts to Make Gourmet Ferrero Rocher | Gourmet Makes | Bon Appétit

um bread just try it this is like a long marriage I just need to be like honey it's great yes you have it oh no oh that's already hot hello everyone I'm Claire we're here in the kitchen v8s and today I'm making Ferrero

gourmet

Rocher which is possibly our, have a

gourmet

snack. I think it was really a fan favorite and was highly requested, so we're going to try it today. I knew about Ferrero Rocher because of the commercials, but I never ate that much. like the growing child, this says Rocher chocolates are a tantalizing combination of a delicious creamy chocolate filling surrounding a whole hazelnut inside a crispy, delicate wafer, all wrapped in milk chocolate and finely chopped hazelnuts.

I think hazelnut is like a fancy flavor whether or not it's actually fancy, it's certainly marketed to be considered as a fancy gift if you want to buy a gift for someone at the drugstore this is your best bet to look fancy yeah , we have you in the commercial, he said at the ambassador's party, it looks like I need four packages of about $60? Wow Wow. I recently had a viewer come up to me to say that she was quite upset because at the beginning of every show I had this abundance of this packaged product and she thought it goes to waste, but I'm sure you might know this, but they always eat it.

I just want to say and I'm sure all of these will probably be eaten in record time. Yeah, okay, so I'm going to try to open this really awesome thing. big box of Lynette chocolates, ooh, fine hands, yes, it smells, it has a Nutella-like smell, it smells like hazelnut and chocolate, it sure is covered with fairly uniform pieces of hazelnut on top, it looks like hazelnuts somehow They are stuck to the candy first. and then you can dip it, it's like three centimeters in diameter, so it's a hazelnut and then it's suspended in this sticky ganache II, a Nutella II paste and then it's inside two wafer hemispheres, so actually Christina J told me this, she was like there was A proper way to eat a Ferrero Rocher is to nibble on the chocolate hazelnut coating, separate the two spheres as if there were a natural seam and then split them in half and then eat them.

It's great. I love the mix of textures and flavors. the hazelnuts give it a kind of slightly savory flavor and then the sweet milk chocolate and you know, all these different textures it's like the wafer is light and airy so the wafer is a hollow sphere that looks like it's full of chocolate, so I can try to

make

the wafers and the molds, fill them in the mold, stick them together and then cover them Christina Lee Roche oh wow, did you really eat? I tried, there is no real benefit to doing this. I think my mom controlled the quantity a lot.

Sweets I was lucky to eat as a kid, huh. I really like her favorite, like making it last a long time so it's fresh. What does it have to have? You have to have a uniform, paper-thin, crisp, perfectly spherical wafer. Okay, I'm not really worried. about any other part besides the wafer because I'm going to know how to basically

make

Nutella, yeah, it's like, yeah, I think we had a key construction to do that, not that hard wafers are quite interesting, yeah, like a double mmm-hmm organization sounds like a nightmare, yeah how can you hesitate? Carla, I don't even know.

I think if I can get the wafer then the rest will be relatively simple. I don't want to, I just want to mess with the overall flavor, I mean, it's what hazelnut chocolate is, but I just want to use some really good chocolate toast, some hazelnuts and then I think overall or the improvement will be just in those details , so my favorite part now is reading the non-chocolate ingredients. red to take advantage of the sugar cocoa butter Mac milk powder butter oil everything one word but it's Vanilli artificial flavor hazelnuts sugar palm oil Wow, well, that cocoa powder the podium in the car saw lanolin and flavor butter oil artificial is at least what wikipedia said is that it is clarified butter so the palm oil is what is inside the filling that keeps it very soft but I want to see if I can avoid that and now I want to go to the computer and see if I can find out a little more about how to find us, oh. wait, this is what Gaby is what you're talking about the ambassador's reception

ferrero

sign sign

rocher

so apparently roche means rock or support in French but it was named specifically after his name, the last name is Ferrero but he does believe he named al Roche after a grotto at the Roman Catholic sanctuary of Lourdes, apparently he was a devout Catholic and the founder who told us so, so it's not wrong to say that the filling is like Nutella and possibly is Nutella.

This is the first line of every Wikipedia page about production. The process is secret. I think the search mainly

makes

me realize how impossible the wafer will be. What you should really do is probably look for molds online that look correct. Maybe we can ask for it. I'm going to revisit that KitKat wafer. I did it before. I want you to know that I can't accept any criticism at this time, maybe I can bake them flat, take them out before they are completely done and press them into those half spheres, okay, the main components are the toasts. creamy center filling the wafer shell and then the chocolate coating on the outside, which is smooth, so my plan is to basically use melted milk chocolate and chopped hazelnuts on the outside, so nothing will be too difficult except like this for the shell, so I have some whole blanched hazelnuts here and I want to toast them and then leave them this afternoon.

I want to focus on maybe that, like the creamy chocolate hazelnut filling, basically before I do anything. I have to toast so much. I'll go back and check. 20 minutes yeah, looks good while I wait for this to build up. I just want to take another look at the Ferrara shaped filling. It looks like too much melted cheese as if Nutella confirmed that it is Nutella. Tell us directly from the bottle to arrow che. when you fill it it says Ferrero right there, so I'm going to make the leap and say this is the same but the first ingredient is sugar, which is interesting and then the palm oil, it's really like a sugared palm oil spread with hazelnuts and cocoa.

I feel like I can make us or a version of this we just made it unscientific side by side and the filling considering it's the same company Nutella is the filling whoa yeah Wow yeah oh I think I really I learned a lot today, let me review. and I choose the prettiest hazelnuts and reserve about 30 for the center and I will start cutting some to use in the topping. I'll cut them into batches by hand and then sip them so they're uniform. The pieces are fine so I cut them finely and then I cut Reed and then I chose not to and then again all the hazelnut pieces.

I think it actually looks pretty cool. I have hazelnut powder that I sift, so I'm going to put this in the blender and then start making the filling, do you have any agave? You turn on, he has a condo, seriously, like everything, yeah, oh, yeah, cool, here we go. Wow, I promise, thanks, so I'm going to start with 2 ounces of agave vanilla extract. and I'm going to add a lot of salt he was nut oil cocoa obviously it needs to be softer than this so now I can add a little bit more agave and that liquid will help soften it okay so it's starting to separate .

I had the mixture in the Vitamix for so long and I can feel the sides, it's getting very hot, so now, unfortunately, I have all of this separated from the hazelnut oil from the solids. I don't think he'll get back together. I'm going to start. stinks. I'm going to try to find a use for this. I'll do it because when I waste them they're like really delicious hazelnuts and I certainly don't want them to go to waste. I didn't say I was going to nail it the first time. Try it because I'm going to know how to basically make Nutella, yeah, like we have the ability to do that.

That's not so difficult. I'm really bummed about this, maybe it's better to start it in the food processor because it grinds better that way. everything more evenly and also without letting it get too hot, it is quite greasy, this mixture is cold, so the temperature is not what caused it to split. You know, as soon as I added the agave, that's what triggered it, maybe the liquid sweetener isn't helping. I'm just going to fold it into brownie batter. I think OB will taste delicious so we took a five minute break and I read a blog post about the dos and don'ts of making nut butter and it was like I didn't use a high powered blender and I didn't add liquids.

I was doing everything wrong, so I'll change it a little. I'm going to use granulated sugar because the crystals in sugar are actually abrasive and will help create that nut butter faster. I'm going to try using melted chocolate instead of cocoa powder. Well, let's see how it looks. It's very fluid, which is great because I know it will harden as it sits. Hmm, chocolate has a pronounced bitterness, but I like it. and I think initially what you get is a little hint of sweetness and then all these other flavors happen, so I think the only thing left to do at least for now is put it in an airtight container and let it sit.

To evaluate how it is prepared and on Monday it will really be about the wafer and that will be a big challenge. I hope the KitKat recipe helps me a little and is a good starting point and we'll just wait. Hello everyone, it's Monday for the weekend to think about Ferrero Rocher, which I didn't make one bit, but I made brownies, so they taste very good. This is a nice recovery effort for the ingredients I got wrong. Friday here's the recipe, ruin two batches of Nutella, actually, basically follow, your best cocoa brownie. I'm going to put them out there and then people can nibble on them throughout the day and then it's actually time to get to work, so this.

It's still pretty loose. In fact, I'm surprised it hasn't set more, so one thing I could do is instead of adding more chocolate, I'll add cocoa, so I'll leave the sweetness the same. I think it's great. I'll move on to the wafer, these molds come from a professional bakery in New York, it's one inch in diameter so I think it's the right size for the Ferrero Rocher shell that doesn't have the coating, but basically my idea is amazing, the same recipe. which I use for the KitKat wafer, but changing just a small amount of cocoa if I can find that particular iron that we use to make the wafer for KitKat, I cook small portions of dough, take them out, press the circle into this mold while it's still flexible. and then bake them again Do I think this will work?

Probably not. I don't really think it's going to work, but it might work. You never know, this is where the appliance is going to die. Well I think it was white and plastic, oh yeah. the Cucina pro found it yeah thanks it sucks this thing felt like it was gone forever look what's coming back? Remember this about KitKat? Yes Yes. I don't think I've ever pronounced this sweet. Just don't call Rochelle like New Rochelle New York Ferrero Ferrero Rocher Roche yeah, there you go, you want to see this part yeah, this is my idea, dab little tiny, make little disks, little disks, the dough and then to cut it out, the They push them in half and then they hot press them oh you gotta work that and then bake them again you earn your paycheck yeah well I'll open the door for you I think that's good wait, pick it up Oh look at this too much - bah - oh, here's the problem I was sure I was going to have, yeah, it kind of worked, but I have those places where they overlap.

You would have to find out. Oh no, this is above my pay grade. You do not help me. Help me. You would have to do it. something like a bigger circle on the right and make like one or two raised strips. What I did was cut in relief so that you don't have folds. I have no idea where you are tied, like you make a bigger circle and have cuts like slots. so you like it Oh Oh God, I want to try baking it to see if the texture dries out and becomes crispy. I feel pretty dry.

I think one of the problems I'm definitely having is that they're not really taking the exact shape. from the mold so I have to do a better job of pressing them and the edge has to be very smooth to be able to fuse it with the edge of its partner so what I may have to do is make them a little bigger, trim them a little, they are also extremely thinner, thicker, bigger, more pressure, but overall I think it's a very good start, Brad. I want to increase the space between the plates to make it a little thicker.

You can probably use aluminum foil. I'm not quite following you, if I were you, uh-huh, I'd try putting in maybe a little aluminum foil spacer. Let's try it, it looks pretty good, close enough, yeah, done, it's thicker, this doesn't really work because it's thicker, it's harder to work with. the mold, the problem is all the folds. Maybe I have to do what you did, yeah, yeah, and then do you think one cut is enough? No, how many, three, four, no, yes, that one looks very good. Let's go to the oven and see, here they arethose. two hemispheres I haven't trimmed the edges, which I think I have to do well, it looks pretty decent, so I try this one that didn't turn out so well, let's see hmm, it's really good, making it a little bit thicker like that really. been a long time, I want to do a test with just these two halves and the filling and a little bit of chocolate and just see if the overall effect is hey, okay, now I'm going to work on the filling and then great, that's right. perfect these are true this is the perfect size for the original I'm so proud of you thank you oh I think we'll be fine Basically I'm going to fill both of them partially, almost to the top and then just hang them on top.

This is my chocolate hazelnut mix, oh my gosh, you guys had made so many things with cocoa, so this is like. In fact, a good texture for the filling, will you fuse them with chocolate? I need a little paper, something like that, paint the chocolate around the edge and then put them together and then dip them. I'm sure we have one, yeah, okay, thanks. Christina, okay, I'm so happy that Christina, the biggest Ferrero Rocher fan I know, approves. I'm going to start filling it up, so let me put it over the top. I'm going to put this in the freezer while I melt some milk chocolate. but these are the wrong halves.

Did I give Christina the wrong food? Oh, it's because of the damn hazelnut, so because the hazelnut can't penetrate the frozen half of the filling, the two sides don't come together, so I'm a bit boring. I'll make some space right now. I'm going to paint around it and fill in the gaps. Fingers crossed, it looks pretty good. I'll put it in the refrigerator so the chocolate hardens right away and then I'll check back on it soon, okay? so here's the sample, it looks pretty good, I'm really happy with it, it's almost done, this is everything except the chocolate shell on the outside and the hazelnuts, this is the best thing I've ever made, it was really good, it's delicious , the wafer is Surprisingly, this was a really useful test because now I know what I'm going to do, so I'll freeze the Habs with the hazelnut and then I'll put the frozen side of the hazelnut on top and the hazelnut will be able to push in.

Does the filling on the other side, which is room temperature, make sense today? I'm going to try to make as many shells as possible so if it takes me a third day all I have to do is assemble wait what the sizes are but come back okay we're just on the internet to buy some shell wrappers aluminum and maybe even small paper cups too for the homemade version, that's pretty good so I have enough shells to make 20 New Rochelle balls. What I want to do now is, I think, take. A little time to trim them just make sure there are no jagged or sharp edges on any of them.

You can see we're starting to get some ambient lighting in the background from sunset. I'll put them back in the oven. really let them dry at a lower temperature and I think I'm actually going to do it out of the molds because I want them to be completely exposed to the air so that's going to be the last step for today and then once they are After I take them out of the oven, the I'll put them back in their wells and in the mold just to save them and then I'll wrap them in a little bit of plastic and then I think we're on our way to a three day finale.

I'm feeling really good, I'm excited to move on to the assembly stage, all we really have left to do is fill the seal layer and wrap the cooler, so here they are, they're completely ready and I'm going to start tilting them one by one. I'm going to use I'm an idea, okay, so this will be my dipping fork. I'm going to try to fold it back and just stick it like nothing happened so the fork works well to help get rid of that excess and now in the bowl this. It's coated ready to transfer to my shelf, well let's look at the relative size, it's a little bigger overall but still very very close, so far so good so I'll move on, you can't tell because I don't.

Little guy, I have so much money, but this is the most fun I've had on one of these shows in a long time, okay, that's two, four, six, eight, ten, so 14. I'm happy with how they look. all coated and ready to go back into the refrigerator to finish setting and then we are in the final phase of the final layer of chocolate on the outside. Thanks, okay, we're definitely ready, which is great, so now I need to go from here to here and that just involves a final layer of chocolate, but a very, very thin layer just to give the nuts a little bit of coverage. , so my process for this is basically to use a little bit of chocolate on my palm and gently rub the chocolate together. it's all over the place, I think it looks great, I'm excited, I'm just worried that the end is how it's eaten, but I feel great, yeah, that's what we'll call them like I've seen, maybe a little bit. a bit high ratio of nuts is starting to look like a candy apple, that's not what I thought you were going to say.

I thought they really look amazing and perfect, whatever close enough, no, it's not accurate, you're not wrong. I'm going to put them in the fridge and then maybe just 10 minutes, they look great in there, thank you, I'm very happy with it, well look come on, it says too many drinks without bread, no, that's pretty quick with the review, It was like he was too crazy. I don't have to replicate it exactly. I have to make a version that's better, so thanks Bob Brad, he's talking about them looking great. Well, I mean, they're basically set up, but I just want you to know. five minutes to cool and then we'll go, then we have to wrap that, that'll be fun, they've been sitting at room temperature for a while and now they're ready to go.

I want them to be at room temperature because I want to make sure the filling inside is nice and soft and creamy. I want to try it out just to make sure everything turns out the way I wanted. OMG it's so good, look at it, this is the best I've ever had. It is very good, it has a chocolate coating, there is the wafer, then there is the creamy hazelnut filling and not in the center. I think it eats very, very similar to the original, it has a much more hazelnut flavor and that is due to all the places we roast.

Overall, I think it's much tastier than the original. I'm going to need the other half, it's really good mmm. I really wish they would try it. Well, I have 13 left, so I'll be able to put them up. a 12 pack now for the fun part, which is like the craft part, what's up? Michaels, they know me there, definitely, the best way is in my time. It's really fun. I love stuff like this. I have never been so proud of myself. Brad, oh, oh, in honor of you, that's my name, Rochelle Bottom, it looks good, yeah, it looks good.

Wow, okay, oh, the tired shape is so cute, it has more strength, it's so nutty, oh yes, look what I don't throw on purpose, yes, oh yes, I think there are more nuts. you did a great job, look at the wafer, there was no way it was going to get there, it's a little crispier and airier, right, I'm big, your diameter seems nice or your thickness seems pretty crazy, it

makes

a point, very good. I work there thank you wait seriously I can't tell if this isn't mine okay you know what the only other detail is besides them you know I'm a ring I'm going to ask you to leave okay, we haven't tried the how to peel chocolate, but I really think that's the real test of hello, oh god no, I'm Molinari now, I brought my coffee, so that's what I wanted to see, could that sphere stay intact while you eat, like the outer layer.

It tasted delicious on its own and I'm sure it's about to taste delicious. Anything else, Claire, was so good. The wafer is perfect. Oh my god, thank you like you could hear it in my mouth. It's breaking down like it's a flavor. So it's light. Airy hazelnut salt like Nutella stuff I really did it myself, thanks, those were the principles I was looking for, not really, that was like let me tell you everything that's wrong with it, it's really amazing, I've never had more fun with one. From these episodes, the New Rochelle wall is always perfect.

I'm incredibly proud of these so keep that in mind when you try them, proud of you, thank you every day, get ready to eat, oh my goodness good baby, wrapping them was fun, I know I enjoyed it. that part is the most, oh, your halved hazelnut, well, you know, the salt, yes, and the filling, yes, this is original, this is homemade. Wow, yes, very proud of both things, yes, it's good, okay. I feel amazing, basically I've never been so proud of myself. I love the final product. I think it's really delicious for the residents of New Row, as they say.

This episode is dedicated to you. I'm excited for the next one, so meet me here for the next challenge. This is how to make a gourmet Ferrero. Rocher or should I say a ball of New Rochelle for the wafers. Pulse a cupcake flour 1/2 cup cornstarch 2 teaspoons cocoa powder and 1/2 teaspoon kosher salt in a food processor and pour in 3/4 cup water 1/2 cup cooled melted butter and 2 tsp. of vanilla extract until smooth, write 1 teaspoon of dough in the center of the iron, cook for 10 seconds, remove the still soft wafer from the iron and remove a Clerval with a cutter to obtain equal relief cuts in the circle and press firmly into a one-inch hemispherical silicone mold. repeat several times, say quakers in an oven at 350 until completely crispy and dry, wait for school to start and then trim the edges to make Speirs for the filling process 5 ounces toasted hazelnuts 2 teaspoons sugar 1/2 teaspoon kosher salt and 1/2 vanilla bean scraped until a nutty butter forms, scrape in 3 ounces melted chocolate mixed with 1 tablespoon toasted hazelnut oil, prices are so smooth, then add 2 teaspoons unsweetened cocoa powder, let the mixture sit at room temperature for a couple of hours until it thickens and prepare to assemble the hazelnut filling in the shells.

Gently press a whole toasted hazelnut into half of the shells and then, if you want shells with hazelnuts, apply a generous ring of melted milk chocolate around the edge of each hazelnut-free wafer and then press the cold hazelnut half onto the chocolate to release cracks from sphere seal or leave more chocolate, repeat with all wafers and chill until chocolate is set, dip each sphere into more melted milk chocolate, then roll each ball in toasted hazelnuts, repeat until all balls are covered and then chill again until set, wearing gloves, roll the balls between your hands to add the hazelnuts. in the chocolate, let's rest it again, then wrap it and brown it with aluminum foil and put it in many paper cups, that's what makes it good enough for government work, that's right, no badges, weeks, although yes , yes, the longest in history, really yes.

I went to the park, I bring my son I went to the park the other day and there is also a walk through it, you jump over the fence, my first breath, first you hit me and the children break, yes, but yes. I don't know, it wasn't a federal park. I guess it was run by the city. well only the federal things are closed, don't go, it was a holiday, it was only closed on sundays, that's a good question.