Pastry Chef Attempts to Make Gourmet Milky Way Bars | Gourmet Makes | Bon Appétit

incredible, it looks 10 times better, he told me to go up better. Wow, I'm so glad, oh that broke pretty good. You have like a clean bite. See, that's the hard part. They knew that he. wants to stretch together with him, yes, yes, the chocolate melts in my hands, or should they stretch together, yes, I didn't call him, it's such a good thing, I'll have one of these chocolate

bars

, yes, here, you're welcome melts your mouth, thank you, thank you Gabby for trying. I'm glad, I'm glad to enjoy it, I'm always grateful. You know this one is tough.

I guess he's self-employed, it wasn't that bad, but considering I'm projecting all this fighting onto him, I have a tempered chocolate. and nougat making and constructionand bathing all the above score may

make

it not the fault of the Milky Way, but I got upset about it. I think it turned out really well and the texture of the caramel is excellent. I definitely got better at roaming, so I'd consider this Milky Way progress. it's a check in the victory column I would say I don't know it should be a stain it should be a stain you know at this age I'll go in with a smudge stick and what will be stained before the next one I think that's actually a pretty good one. idea, here's how to prepare

gourmet

dairy shapes to

make

the nougat: place two large egg whites in the bowl of a stand mixer in a small saucepan, combine 350 grams of sugar, 150 grams of corn syrup and 50 grams of water, cook over medium heat and store to dissolve the sugar bring to a boil stop stirring and cook, rotating the pot and washing the sides of the

pastry

brush until the mixture reaches 285 Fahrenheit while cooking beat the egg whites and a pinch of salt with the whisk attachment to soft peaks when the syrup is lukewarm, slowly pour into the egg whites whisk until the nougat is slightly airy and very stiff, then whisk into teaspoons malted milk powder 1 tablespoon cocoa unsweetened powder 30 grams of unsalted butter cut into pieces scrape the new one and place it on a sheet of butter greased parchment and let it sit for the caramel one and a half cups of sugar 1/4 cup of corn syrup and 1/4 cup of water in a medium saucepan and stir over medium heat, dissolve, bring to a boil and cook, rolling the pot and washing the sides with a wet

pastry

brush until the mixture turns a deep amber color, so at least 3 minutes 1 cup plus 2 tablespoons heavy cream, stirring and making sure the mixture sizzles, followed by 5 tablespoons unsalted butter and scrapings of half the vanilla bean, stir until mixture is smooth, then return to medium heat and place a candy thermometer on the side, cook until the mixture reaches 250 degrees Fahrenheit and pour the caramel into a bowl without scraping the bottom or sides, roll and cut the cooled nougat to fit comfortably inside a baking mold. large loaf lined with greased parchment to a depth of about 7 millimeters to place the still hot caramel on top so that it forms a thinner layer on top of the nougat, cool it until set, then remove it and cut it with a sharp knife into

bars

to temper the chocolate using the sous. -vide method vacuum sealed dark chocolate discs in a plastic bag dip in a water bath with immersion circulators making 115 Fahrenheit and let sit until completely melted add ice to the bath and lower the bath temperature to 84 Fahrenheit Make sure all the chocolate has reached a lower temperature, then increase the temperature to 90 Fahrenheit by stirring the chocolate massaging the bag as it heats use the tempered chocolate to coat the bottom of the bars by placing them on a baking sheet lined with chilled parchment paper, chill until edge is removed any excess chocolate transfer bars to a rack set over a baking sheet in a whisk with more chocolate chilled until set.

Yes, we are in for a real treat, now we will tell you what haha, oh my god, here they are, no. I'm fine, no, I like it weird, I don't want it, Andy, you want a little piece of the northeast, what Morocco, what you are for everyone, I have it. I'll go to the airport.