Pastry Chef Attempts to Make Gourmet Sno Balls | Gourmet Makes | Bon Appétit

How many of these do I need to finish? Do you think they will be like I did? How about five? I like the way you think Hi everyone, I'm Claire. I'm back in the v8 kitchen and today we're making

gourmet

snow

balls

. I took a little break but we're back. I've actually never tried this classic hostess snack, a snowball, but I'm excited to try it. Our goal today is to recreate the pink version. These are chocolate cake covered in coconut and marshmallows with creamy filling. Okay, I don't want to get too confident, but I think we have this, it has this kind of bouncy marshmallow coating, it has a thin layer of very small dried coconut and then when you turn it over, you can see that the marshmallow coating doesn't cover all the way around, it's 3 and 1/8 inches in total diameter, it's kind of a flat top, so this is just the marshmallow coating, so it's like this kind of layer that goes on top of the cake I think It's a little dry, it doesn't taste like chocolate, the cream filling, basically, I think it's the same as the marshmallow on the outside, but with less gelatin, so it's less curdled, it's a little more spreadable, the name, yes, snow

balls

if there are any.

Are there ever something I think you'd like to be able to nail, yeah, nice, I'm not saying easy, no, I know, but you do this for fun, yeah, there's something really fun about that, like the marshmallow bounce, oh, it's delicious, I can do it . I don't think you like this every time I think I know you, you really surprise me, the cake is also a little dry, right, because it's a dry track, I don't like that, okay, the cream 2 in the middle is like almost nothing, right, right, sugar. the cake doesn't have a chocolate flavor, there's actually a real dry quality to it, it actually has a very nice, yeah, it's dry, right.

Brad said I like it dry, but no one likes dry cake. Nobody likes the blow. It really fits almost exactly into the background. like a standard muffin pan, so I think I'm going to use the devil's food cake recipe for the chocolate cupcakes. I did well stay tuned for my favorite part of each episode where I read the ingredients water orange sediment we take care of everything there in sulfate or Regina tomorrow night look I hope the high fructose corn syrup contains two per a hundred or less and it's a long list shortening oh my God, what are our times like?

Hey, this is the longest word we've ever seen: carboxylmethylcellulose, all one. word calcium monophosphate coatings contained blue FD&C Brio all jam for alo 16 for my animated viola that was a mouthful oh wait a minute how do you

make

hostess snowballs with unwrapped Food Network I think we should watch this no, it's fascinating fact so the cakes are on the conveyor, like a marshmallow, it's extruded into a sheet that actually covers the cupcakes like a blanket, so that's good, that's an interesting tip. I'm going to think about this in its elementary part, so first I and I will

make

the cake.

I'm going to use this devil's food cake recipe that I developed a couple of years ago, we'll bake it in muffin cups and then there's the marshmallow. I'm going to use the same base recipe for the outside and the cream filling, but I think the cream filling will have less gelatin, so it won't be as firm. So the third element is the coconut and I think what I'll do is hydrate the coconut overnight and then have fun making a natural food coloring with beets. I'm going to print out the devil's food cake recipe and start there first.

I'm going to bloom my cocoa in espresso and hot water and then brew it with a method called reverse shout. You start with all the dry ingredients and more. a portion of the fat and liquid already in the bowl only produces a more level cake, then I divide it into my pan and bake it for a bit, okay, so they stick, it won't be very successful next time I'll try to make a more substantial layer of butter and then a very nice generous layer of flour. This is the hostess version, our version, but overall I think it's a really nice size and very close to the original texture.

It looks super tender and feels like a very moist chocolate flavor. I think I'm going to decrease the yeast a little because to try to let it settle a little I'll make another batch. I also want to work on my coconut mixture because I need the coconut before I can put the marshmallow out, so I'm going to be careful unmolding them this time, but here we go. I think they look really good, with a nice flat bottom/top chocolate flavour, so I'll let them cool, stack them up and put them away tomorrow when we get back. to open these coconuts, so give them a good beating, well this one is pretty good, this is the problem with whole coconuts, especially because in the northeast they are usually pretty rotten, you have to face it, oh my goodness Chris, okay , take. two whoa okay, that's a very nice coconut normally I don't know what it is, it's like the coconut okay, okay, great, I see, I see, oh, here we go, okay, great, good, we'll be here for a few minutes, perfect. in the meantime, I want to put my food coloring in the dehydrator, so here I have these pretty beets.

I'm going to peel them and puree them, strain them, reduce the liquid and that will be our food coloring. The cakes are in a good spot where the coconut is dehydrating with the food coloring. I have to figure out how to dilute it. I was thinking maybe use vodka or something non-water based because I don't want to add moisture back into the coconut after I've dried it. I dehydrated it, but I think overall it was a pretty good day, oh that's dry. I would like to see it next. What are these snowballs called? I understand. Think about it, so I think the size of the pieces actually looks very, very similar.

It tastes super coconutty before trying the Chanel coating or it would be working on the filling, we're trying to remember with Twinkies how we did with the filling and I think that's why we ended up with a buttercream, I'm going to use a Meringue Buttercream Swiss looks great and I feel like I'm putting a lot in there. Oh my gosh, let me look at this again, so this is marshmallow, it's not that delicious. Italian meringue buttercream that has a sugar syrup for cooking and pouring. Egg whites are very stable at room temperature, so maybe that's the best way to do it.

It's really good, obviously the homemade version is a lot more yellow because we added butter. Maybe I want to move on to the coconut now and try to start getting that color right where We weren't talking about this, yeah, it's really good, yeah, Gillian Flynn wrote that she wrote "Gone, Girl," she with the novel anyway, sorry I lost concentration the last time I used this machine the only time I used it was so this is that food. coloring that we did, yeah, yeah, the compressor, but then we aerated it with aged, how do you set the rear PSI, what does that mean?

Okay, so it screws on, yes it does. Now I thought about bringing anything. I did it through cheesecloth, which means it will be thinner. Okay, so let me get more, let me get several layers of cheesecloth, coffee filter, cold, yeah, okay, clean this, your spray gun. Everyone knows that you know how important it is to buy tools to keep all of this as a lesson learned. I am added to this. Point out everything about me, no, this is for dating, can you? I mean, look, I really messed it up a little bit because there's all these little sediments or kind of solid beeps, okay, red, it's leaking, should I mix it with alcohol or whatever? not water that won't hydrate the ten this will probably run out probably liquid wouldn't it be fun if we liked Malibu?

That's fine with coconut. Oh, it smells like coconut, if something you've done well ever works incredibly well. it was a lot of fun thanks for your help it's time to fill the cakes so there's about a scant teaspoon of honey cream weigh out about a teaspoon of your filling five grams I'll try to fill it and hopefully get five to seven grams of the cake itself. started to crack, I think maybe it's a better idea, but actually physically creating a little space for the cream, so I'm going to use this apple corer. I know this has butter in it so it's yellow, no one said it had to be like that. the same color Oh, light butter and just butter, it has a great flavor, well I don't feel terribly defeated because everything is pretty much worked the way I want it, so that's great I think in some ways, like the La The hardest part will be the last part, which is trying to find a way to join the cakes with the marshmallow.

My idea is to basically write circles of the marshmallow on the top of the coconut and then invert it onto the cakes. This does more. or less fits the cake we've made, this one is actually over 10 centimeters and maybe a little stretched out so I'm going to aim for nine so I have a marshmallow recipe that I've used before that is from David Lebovitz. that uses egg white but also a little bit of light corn syrup, no high fructose and gelatin, and then I want to use just the back of a spoon, who's trying to spread it in an even layer, this is not really a work week, try again, okay, that maybe worked.

I go ahead and do the other ones, no, I didn't really focus on it, it's a damn snowball. Five never seen. Thank you. I think I'm going to give it another coat of spray, but it has to be done. Yes, they will notice even more. I'm going to try one more thing, the problem is that the marshmallow is pretty firm, so like a Hail Mary with the marshmallow I had left, I placed everything on a layer of coconut in this kind of rectangle, so Basically I'm going to try Punch these circles and see if I can cover the last remaining pieces of cake.

They are ribbed. You know, at least we used the rest of the marshmallow and the rest of the coconut, so it's okay. Yo, we're in a good place, we're very close. I'll put some plastic wrap on them and let them sit overnight at room temperature so that tomorrow we'll hopefully have the same kind of bounce on them in the marshmallow and then Brad and I. I'll hit them with the airbrush again and then we'll be ready to test. It's the third day. I feel like we're basically done, maybe I'll give them another coat of that food coloring so there's that cream center that we put on yesterday.

I'm happy. to see that it didn't get absorbed into the cake, which I guess is something that happened when we were working on the Twinkie episode, oh my gosh, the cream is gone, it's gone, it's really good. I think this is one of the best tasting of all. series, you know what I liked, it's a little salty from the buttercream inside, but I think we need a little more uniform pink color around the sides to get the overall effect. I'm going to play with the airbrush gun because Brad did it yesterday, so oh yeah, the shade is actually even closer than I thought, so I think that improved the color a lot.

I think it's great, so we get that kind of unnatural looking color but with all-natural ingredients and no artificial food coloring, just the right amount of marshmallow, yeah, it's pretty good, the cake is moist and that's a great point, I'm happy to make the filling nice and centered inside, you did a great job, thank you, great job Claire, thank you Brad, here we see, I can see, just I love it like you have a cake that actually tastes like chocolate mm-hmm, it has a lot of cocoa I just have to talk to you for one thing that you like, yes I agree with you, very good, yes, it is perfectly moist. hours thank you much more delicious thank you I would it's like all the things I like chocolate cake buttercream marshmallow coconut so what could be bad, so I can't say that snowballs were a nostalgic part of my childhood , but I had a lot of them.

It was fun to recreate them, the pieces came together relatively easily and I'm very happy about that. I also think of all the delights in this series that we have recreated, these might be in many ways the most delicious, thanks for watching, I am so happy to Come back and come back to the next one, this is how you make a

gourmet

snowball for that the coconut layer is opened to the coconuts and a coconut grater is used to finally shred the white pulp spread on a baking sheet and dehydrate overnight, combine Malibu and reduced filtered beach. juice in the chamber of an airbrush and used to paint coconut pink set aside to make the cake with 1/2 cup of cocoa that is hot espresso then beat 2 eggs and vanilla paste until smooth with 1 cup of cake flour 1/ 2 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon baking powder 1 teaspoon kosher salt and 1/2 teaspoon baking soda add 1 stick butter 6 tablespoons butter milk and 1 tablespoon vegetable oil beat on high speed until the mixture is light and fluffy and then add the cocoa Mix and beat until it is silky and smooth and divide the batter between the cups of muffin tins that have been thoroughly buttered and floured, bake the cakes in the oven at 275 degrees on a baking rack and let cool completely.

Use an apple corer to pierce them to the center. of cakes reserve the cake for the filling 1/2teaspoon softened gelatin in 1 tablespoon cold water combine 1/2 cup sugar and 2 tablespoons water in a small saucepan cook over medium heat stirring until sugar dissolves then bring to a boil Meanwhile beat 3 large egg whites, a pinch of salt and 1/4 teaspoon cream of tartar in the bowl of mixer until foamy, sprinkle with 2 tablespoons of sugar when the sugar mixture reaches 245 Fahrenheit, remove from heat and add a little and the gelatin, pour Slowly mix the gelatin into the egg whites and add two sticks of butter, then add a pinch more salt and a teaspoon of vanilla bean paste, transfer to a piping bag and pour the buttercream into the void inside each cake. , then replace the removed cake circle with the apple corer to create a plug for the softened marshmallow with two granulated packets. gelatin in half a cup of cold water set aside combine 1 cupsugar, 1/3 cup corn syrup and a third cup water in a small saucepan, cook over medium heat stirring until the sugar dissolves, then bring to a boil and place a candy thermometer aside meanwhile beat to obtain large egg whites and a pinch. of salt and until stiff peaks, sugar mixture reaches 245 Fahrenheit, slowly pour syrup into egg whites.

I continue with the Belle gelatin over low heat and pour into meringue, transfer to two large piping bags, place a greased round cutter on parchment paper and sprinkle inside with an even layer. of coconut, then write a quarter-inch thick marshmallow round inside the circle, remove the cutter and then use a thin metal spatula to invert the marshmallow circle over the top of a filled pie, work down and around the sides, patting more coconut on the bare spots, let sit for at least four hours. or overnight we cover the long yes bread nut well the coconuts are coping the coconuts are the seeds of the coconut juice the seeds are in the apple the coconut is the seed right wait someone has a fact check this