Pastry Chef Attempts to Make Gourmet Ferrero Rocher | Gourmet Makes | Bon Appétit
um bread just taste it this is like a long marriage I just need to be like honey it's great yeah you got it oh no oh that's already hot hi everyone I'm Claire we are here in the v8s kitchen and today I am making
snack this was really I think kind of like a fan favorite and was requested a lot so we're gonna try it today I was aware of
Rocherwhich is arguably our takes a
snack this was really I think kind of like a fan favorite and was requested a lot so we're gonna try it today I was aware of
Rocherbecause of the commercials but I never really ate that much as the kid growing up so this says that
Rocherchocolates are a tempting combination of luscious creamy chocolatey filling surrounding a whole hazelnut within a delicate crisp wafer all enveloped in milk chocolate and finely chopped hazelnuts I think hazelnut is kind of like a sophisticated flavor whether or not it's actually fancy it's certainly marketed to be thought of as like a fancy treat if you're like trying to buy a gift for someone at the drugstore this is your best option to look fancy yeah we have you come on in the commercial was saying at the ambassador's party does that seem I need four packets like $60 Wow Wow I had a viewer recently reached out to me to say that she was like rather upset about like the beginning of every show having this abundance of this like packaged product and thinking that it goes to waste but I'm sure might know but it always gets eaten I just want to say and I'm sure that these will all be eaten probably in record time yes all right...
so I'm gonna try to open this really impressive large box of ooh fine hands Lynette chocolates yes it smells it sort of has like a Nutella e smell you get hazelnut and chocolate for sure it's covered in actually pretty uniform top it pieces of hazelnut it looks like the hazelnuts are somehow stuck to the candy first and then it's may be dipped it's like a three centimeter diameter so it's one hazelnut and then it's suspended in this gooey ganache II a Nutella II paste and then that's inside two hemispheres of wafer well so actually Christina J told me this she was like there is one proper way to eat a
Rocherand that is to like nibble off the chocolate hazelnut coating break apart the two spheres like there's a natural seam and then split it in half and then eat it it's great I love the mix of textures and flavors the hazelnuts give it sort of a slight savory quality and then the sweet milk chocolate and you know all these different texture is like the wafer is kind of light and airy so the wafer is a hollow sphere it looks like it's filled together by chocolate so I can try to
makethe wafers and the molds fill them in the mold stick them together and then coat them Christina Lee Roche oh wow okay really did you eat I tried there's no real benefit to doing this I think like my mom was very controlling about how much candy I was lucky eat as a kid uh-huh I really like it favorite like
makeit last long for it to be a fresh a...
what does it have to have the uniform paper-thin crisp perfectly spherical wafer okay I'm not really worried about any other part besides the wafer because I'm gonna know how to
makebasically Nutella yeah it's like you're yeah we I think like we had a key build a to do that that's not that hard wafers are pretty interesting yeah like how like a double org mmm-hmm sounds like a nightmare yeah how do you around waver Carla I don't even know I think if I can get the wafer then the rest of it will be like relatively straightforward I don't want to only want to mess with the flavor overall I mean it is what it is chocolate hazelnut but I just want to use really nice chocolate toast some hazelnuts and then I think overall or the improvement will be in just those details so my favorite part now reading the ingredients no chocolate red to seize sugar cocoa butter Mac milk powder butter oil all one word less it's already Vanilli artificial flavor hazelnuts sugar palm oil Wow well that cocoa powder the podium by car saw lanolin and artificial flavor butter oil is at least what Wikipedia said is that it's clarified butter so the palm oil that's what's inside that filling that's keeping it really soft but I want to see if I can avoid that and now I want to go over to the computer and see if I can find a little bit more about how to meet oh wait this is what Gaby is what you're talking about the ambassador's reception
rochersignpost so apparently roche does mean rock or holder in french but it was specifically named after no well his name the family name is
Ferrerobut it does believe he named the Roche after a grotto in the Roman Catholic shrine of Lourdes so apparently was a devout Catholic and the founder who tell us so it's not wrong to say that the filling is Nutella like and possibly is Nutella this is the first line for every Wikipedia page the production process is secretive I think the search is mostly just making me realize how impossible the wafer is gonna be what I really should be doing is probably looking for molds online that seems right ish maybe we can order it I'm gonna revisit that KitKat wafer that I did before I want you to know that I can accept zero criticism right now maybe I can bake them flat take them out before they're fully set and kind of press them into those half spheres okay the main components are the toasted has on the center creamy filling the wafer shell and then the chocolate coating on the outside which it's like soft so my plan is just to basically use melted milk chocolate and chopped hazelnuts on the outside so nothing is gonna be too difficult except for that way for shell so I have some blanched whole hazelnuts here and I want to toast those and then lay this afternoon I want to kind of focus on maybe that like creamy hazelnut chocolate filling basically before I do anything I have to toast so much I'll come back and check in...
20 minutes yeah these are looking good while I wait for this to pool I want to just take another look at the filling in Ferrara shape it does look too much cheese melted like Nutella confirmed that is Nutella you tell us straight from the jar for arrow che filling it says
Ferreroright there so I'm gonna
makethe leap and say that this is the it's one and the same but the first ingredient is sugar which is interesting and then palm oil it's really like a sugar palm oil spread with hazelnuts and cocoa I feel like I can
makeus or a version of it we just did it non scientific 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 learned a lot today let me go through and pick the nicest looking hazelnuts and reserve 30 or so to be the center's and I'll start chopping some to use for the coating I'm gonna chop them in batches by hand and then sip them so that I'm getting like uniform just pieces okay so I finely chopped and then Reed chopped and then reach opt against and then again all of the hazelnut bits I think actually it looks really good I have the like hazelnut dust that I sift it out so I'm gonna put this into the blender and then start to
makethat filling do you've any agave you light it got a condo seriously like what everything go yeah oh yeah great there we go Wow promise aw thank you so I'm gonna start with 2 ounces of agave vanilla extract and I'm...
gonna add a lot of salt he was a nut oil cocoa obviously it needs to be smoother than this so now I can add a little bit more agave and that liquid will help to smooth it out okay so it's starting it's separated I had the mixture in the Vitamix for so long and I can feel the sides it's getting really hot so now and very unfortunately have like all of this separated hazelnut oil from the solids I don't think it's gonna come back together I'm gonna start over sucks I'm gonna try to find a use for this I will because when I waste those are like really nice hazelnuts and I certainly don't want that to go to waste I didn't say I was gonna nail him on the first try because I gonna know how to
makebasically Nutella yeah like we have the capability to do that that's not that hard I'm so bummed about this sucks maybe it's actually better to start it in the food processor because that is better at grinding up like everything more evenly and also not letting it get too hot it's pretty greasy this mixture is cool so temperature isn't what caused this to split you know as soon as I added that agave that's sort of what triggered it maybe the liquid sweetener is not helping I'm just gonna fold it into brownie batter I think OB it's gonna taste great so we took a five-minute break and I read a blog post about the do's and don'ts of nut butter making and it was like do not use a high-powered blender and do not add...
liquids I was doing everything wrong so I'm switching it up a little bit I'm going to granulated sugar because actually the crystals in the sugar that's an abrasive and it will help create that nut butter faster I'm going to try doing melted chocolate in it rather than cocoa powder alright let's see what this looks like it's very fluid which is great because I know it'll tighten up as it sits hmm it's a pronounced bitterness from the chocolate but I like it and I think initially what you get is a little hit of sweetness and then like all these other flavors happening so I think the only thing left to do for now at least is to get it into an airtight container and just let it sit you have to sort of evaluate how it sets up and Monday will really be about the wafer and that's gonna be a really big challenge hopefully that KitKat recipe will help me a little bit and be a good jumping-off point and we're just going to wait and see hi everyone it's Monday by the weekend to think about
Rocherwhich I did not do it all even a little bit but I did
makebrownies so they taste great this is a good salvage effort for the ingredients that I kind of screwed up on Friday here's the recipe screw up two batches of Nutella actually basically follow be its best cocoa brownie I'm gonna put these over there and then people can kind of nibble on them throughout the day and then actually it's time to get to work alright so this is...
still pretty loose I actually have surprised that it hasn't set up more so one thing that I could do is rather than adding more chocolate I'm gonna add cocoa so I'll leave the sweetness the same I think it's great I'll pivot to the wafer these molds came from a professional
pastryplace in New York it's a one-inch diameter so just the right size I think for the shell of the
Rocherthat's without the coating but basically what my idea is amazing the same recipe that I use for KitKat wafer but swapping in just a small amount of cocoa if I can find that particular iron that we use to
makethe wafer for KitKat cook tiny little dollops of batter take them out press the circle into this mold while it's still pliable and then bake them again do I think this is gonna work mm probably not I don't really think it's gonna work but it might might work you never know this is like where appliance is gonna die okay I think it was white and plastic oh yeah the Cucina pro he found it yay thank you he's a crap this thing sort of had a feeling it was gone forever look what's making a reappearance do you remember this from KitKat yeah yeah I don't think I've ever pronounced this candy I just call no Rochelle like New Rochelle New York
RocherRoche yeah there you go you want to watch this part yes here's my idea dab little tiny
makelittle disks little tiny disks the batter and then to trim it they push them in...
half and then press them in hot oh you gotta work that and then bake them again you earn your paycheck yeah well I'll get the door for you I think that's good wait lift her up Oh see this one too much - bah - oh here's the problem that I was sure I was gonna have yeah like it kind of worked but I do have that places where it overlapped you'd have to figure out oh no this is above my pay grade you don't help me help me you'd have to
makesome kind of like a bigger circle right and
makelike a relief slip or two what I got relief cut so you can not have creases I've no idea where you're tied like if you made a bigger circle and had like slits cut in it so you can like Oh Oh God I want to try baking it to see if the texture dries out and crisps up I feel pretty dry I think one of the problems I'm definitely having is that they're actually not taking the exact shape of the mold so I have to do a better job of pressing them in and the edge has to be very smooth so that I can fuse it with the edge of like of its mate so what I might have to do is
makethem a little bit larger trim them a little bit they're also just extremely thin thicker bigger more pressing but overall I think a really good start Brad I want to increase the space between the plates to
makeit a little bit thicker you can probably use aluminum foil I'm not totally following if I was you uh-huh I would try to put maybe a little aluminum foil spacer let's try it...
that looks pretty good right close enough yeah ready it's thicker this is not really working because it's thicker it's harder to work it into the mold the problem is all of the folds I might have to do what you did yeah yeah and then do you think one slit is enough no how many three four no yeah that one looks really good let's go in the oven and see here are those two hemispheres I haven't trimmed the edges which I think I need to do all right that is looking pretty decent so I taste this one that didn't come out so well let's see hmm it's really good making a little bit thicker like that really does a lot I kind of want to do a test with just these two halves and the filling and some chocolate and just see if the how the overall effect is hi okay now I'm gonna work on the filling and then so great right that's like a perfect these this is the true this is the perfect size for the original I'm so proud of you thanks oh I think we'll be okay I'm basically going to fill both of them partially like almost to the top and then just kind of like dangle them on top this is my hazelnut chocolate mixture oh my god you guys had set up so much with the cocoa and so this is like a good texture actually for filling are you gonna fuse them together with chocolate I need like a tiny paper some of the like tiny 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 all right I'm so happy that Christina the biggest fan of
RocherI know approves I'm gonna start to fill so let me put it up hyping back I'm gonna take this in the freezer just while I melt some milk chocolate but these the wrong halves did I feed Christina the wrong Oh it's because of the hazelnut damn so because the hazelnut isn't able to poke into the frozen half of the filling the two sides aren't meeting so I'm just kind of boring out a little space right now I'm just gonna paint around and fill in any gaps fingers crossed looking pretty good I'm gonna put it into the fridge just so that chocolate hardens right away and then I'll check back on it soon okay so here's the sample it's looking pretty good I'm pretty happy with it it's almost done this is everything but the chocolate shell on the outside and the hazelnuts this is the bestest ever I've ever done it was really good it's delicious the wafer is surprisingly like spot-on that was a really useful test because now I know what I'm gonna do so the Habs with the hazelnut I'm gonna freeze then put the hazelnut side that's frozen on top and the hazelnut will be able to push into the filling on the other side which is room temp does that
makesense today I'm just gonna try to
makeas many shells as possible so that if it takes a third day all I have to do is assemble hold on what are the sizes but go back okay we're only...
on the internet for some foil wrappers and maybe even little paper cups too for the homemade version that's pretty good right so I have enough shells to
make20 New Rochelle balls what I want to do now is I think take a little bit time to trim them just
makesure there's no like rough jagged or sharp edges in any of them you can see we're starting to get some mood lighting in the background from the sunset I'm gonna put them back in the oven to really let them dry out at a lower temperature and I think I'm actually gonna do it out of the molds because I want them to be fully exposed to the air so that's gonna be the last step for today and then once they're out of the oven I'll put them back in their wells and the mold just for safekeeping and then I'm just gonna wrap them with some plastic and then I think we're on track for a three day finish I'm feeling really good I'm excited to just move into the assembly stage all we really have left to do is fill seal coat and wrap frig so here they are they've all set completely and I'm gonna just start tipping them one by one I'm gonna use I'm an idea okay so this will be my dipping fork I'll try to bend it back and just stick it back like nothing happened so the fork works well to help get rid of that excess and now into the bowl this is coated ready to transfer it to my rack well let's see relative size it's a little bit bigger overall but still very very...
close so so far so good so I'm just gonna keep going you can't tell cuz I don't doesn't little you I'm having that 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 i 14 I'm happy with how these look they're all coated and ready to go back into the fridge to finish setting and then we're just onto that final phase of final coating of chocolate on the outside Thanks okay we're definitely set 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 a little bit of coverage to the nuts so my process for this is basically to just use a dab of chocolate in my palm and to gently rub the chocolate all over there it is I think it looks great I'm thrilled I'm just worried that the final thing like how it eats but I feel great yeah I'm that's we're gonna call them what I've seen maybe a little bit of a high nut ratio it's starting to look like like a caramel apple that was not what I thought you were gonna say I thought you really they look amazing and perfect whatever it looks close enough no it's not the exact your do not bad I'm gonna put them in the fridge and then but only maybe 10 minutes they do look great there thank you I'm very happy with him well look I mean come on it says a little too much shots up no bread no that's pretty quick...
with the criticism he was just like too many nuts I don't have to exactly replicate it I have to
makea version that's better so thanks Bob Brad he's talking about they look great okay I mean they're basically set but I just want to you know five minutes to cool down and then we'll go then we have to wrap that that's gonna be fun they've been sitting at room temperature for a little while and now they're ready to go I want them to be room temperature because I want to
makesure that the filling inside is nice and smooth and creamy I want to taste it just to
makesure everything came together the way I wanted it to oh my god it's so good look at it this is the best thing I've ever made it's so good so there's a chocolate coating there's the wafer then there's the creamy hazelnut filling and not in the center I think it eats very very close to the original it is much more hazelnutty in flavor and that's because of all the places where we toasted it it is overall I think a lot more flavorful than the original I'm gonna need the other half it's a really good mmm I really wish you guys would try it okay I have 13 left so I'm gonna be able to put them in a 12 pack now for the fun part which is like the craft portion what's up Michaels they know me there definitely the best way is by my time wow it's just really fun I just love this kind of stuff I've never been so proud of myself Brad oh oh in honor...
of you that's my name is Rochelle bottom looks good yeah it looks good Wow okay oh good tired shaped is oh so cute it's punchier it's so hazelnutty oh yeah see the nothing I throw purpose yeah oh yes there's more nuts I think you did a great job look at the wafer that no way for I was getting there there's is a little more airy crunchy right I'm a big you're diameter it seems pretty or your thickness seems pretty crazy impose a spot-on damn fine work there thank you wait I seriously can't tell is this one no that's mine all right you know what the only other detail besides them you know I'm a ring I'm gonna ask you to leave okay we haven't tried the like peeling off the chocolate yet I really think that's the true test of hello oh god no now I'm Molinari brought my coffee so like that's what I wanted to see like could that sphere stay intact as you ate around like the outside layer in it tasted delicious on its own and I'm sure it's about to taste delicious there anything else Claire it was so good the wafer is perfection oh my god thank you like you can hear it in my mouth it is shattering like it's taste so it's light its Airy the salt from the hazelnut like Nutella things I really I did yourself play thank you that was principles I was looking for not really that was like let me tell you everything that's wrong with it it's truly unbelievable I've never had more fun on one of these...
episodes ever New Rochelle wall perfect I'm insanely proud of these so just keep that in mind when you taste them proud of you thank you every day prime myself takes a meal oh my god good baby wrapping them was fun I know I enjoyed that part the most oh your hazelnut split in half nice you know salt yeah and the filling yeah this is original this is homemade Wow yeah very proud of both of those things yeah it's good all right I feel incredible basically never been so proud of myself like love the final product I think it's really delicious to the residents of new Row as they say this is this episode is dedicated to you I'm excited for the next one so meet me back here for the next challenge here's how you
Rocheror should I say New Rochelle ball for the wafers pulse one cupcake flour 1/2 cup cornstarch 2 teaspoons cocoa powder and 1/2 teaspoon kosher salt in a food processor stream in 3/4 cup water 1/2 cup cooled melted butter and 2 teaspoons vanilla extract until smooth type 1 teaspoon of batter into Center of iron cook for 10 seconds remove still soft wafer from iron and punch out a Clerval using a cutter snip for equal relief cuts into the circle and press firmly into one inch hemispherical silicone mold repeat several times say quakers in a 350 oven until completely crisp and dry let wait for school than trim edges to
makeSpeirs for the filling process 5 ounces toasted hazelnuts 2 teaspoons sugar 1/2 teaspoon kosher salt and...
1/2 a scraped vanilla bean until a nut butter forms scrape in 3 ounces melted chocolate mixed with 1 tbsp toasted hazelnut oil prices so smooth then stir in 2 teaspoons unsweetened cocoa powder let mixture sit at room temperature for a couple of hours until thickened and set to assemble pipe hazelnut filling into shells gently press a whole toasted hazelnut into half of the shells then if she'll shells with hazelnut dab a generous ring of melted milk chocolate around edge of each hazelnut free wafer then press the chilled half with hazelnut onto chocolate to free the sphere seal cracks or gaps more chocolate repeat with all wafers and chill till chocolate is set dip each sphere into more melted milk chocolate then roll each ball in toasted hazelnuts repeat until all balls are dipped in coated then chill again until set using gloves roll balls between hands to quote hazelnuts in the chocolate let's set again then wrap and gold foil and place in many paper cups that's what hares you good enough for government work that's right no badges weeks though right yeah the longest in history is it really yes I went to the park bring my kid to the park the other day plus there's a walk on it you jump fence my first breather first beating me and the kids breaking yeah but yeah I don't know it wasn't a federal park I guess it was run by the town or so well only federal stuff is shut down don't go was it a holiday was it just closed on Sundays that's a...