Pastry Chef Attempts to Make Gourmet Cadbury Creme Eggs | Gourmet Makes | Bon Appétit

eggs

to build the walls of the chocolate and fill it. She cracked them and cracked the shell and I was almost done. I want to take a look at the

eggs

I left in the refrigerator overnight, not today. Boy, they feel good, I mean these parts, I mean, this is really fun. I'm thinking this time I'll get a thicker layer of chocolate because the cold chocolate that's already there will set the chocolate I pour. and when I pour it they will be a thicker layer on top, so I'm going to leave them in the refrigerator while I temper them and this is yesterday's chocolate.

I will chop it up and use this supplement with more if needed and just repeat the whole process. I also want to see the filling. It may be okay. I feel like after blending it with the hand blender to smooth it out, it only had a little consistency. You might try blending some. butter and that certainly thickened, it's close, I just think it needs to be a little bit thicker, okay, this is yesterday's chocolate. I'm going to cut it out and then repeat the whole tempering process, okay, so I'm going to throw it away. this, I'll just repeat the whole process from yesterday and then empty them all.

Oh, these will go back into the refrigerator and harden completely and then work on the fillings and then fill them and try to remove the chocolate and type. to see if I got an egg out of this whole thing, it's a lot of fun, I really like doing this, so she's going to go back to the fridge and we'll come back in a moment and see how it all looks. I feel very good. chocolate and I feel good enough to move on to the filling, so I'm going to work on the texture of my sweetened condensed milk mixture and also start thinking more seriously about the yolk.

I guess at this point I feel like I'm going to

make

a liquid candy and try to give it the texture where it will hold its shape, but it's still soft enough to bite into and it's not like a sticky, chewy mess, so there That's where I'll start. I'll start with about half a cup of sugar 2 tablespoons of water 3 tablespoons of heavy cream at a distance, best to bring this to the stove. I just start until the sugar dissolves and then stop stirring. This one has a nice dark amber color. I'm going to add my other ingredients to stop the cooking so it doesn't burn and then the butter so once it's all smooth and the butter is melted and everything is well incorporated I'm going to stir it in an ice bath. to cool it to get a better idea of ​​the final texture.

I don't want it to be runny but I also don't want it to be like chewy candy. I'm going to let it cool completely for the filling. I'm going to melt some butter and emulsify it into this mixture and then as the butter cools it should thicken everything up nicely. I'm going to do another 2 tablespoons mmm, it's really good, really delicious, it really helps balance out a lot of the sweetness, but I'm not sure I think about it enough Chris, this is homemade sweet condensed milk in which yes, I emulsified a little bit of butter, It's very tasty, do you want to try it?

At least you're colorless and it's boiling hot. I am very impressed, thank you. That whole robot is okay, right, it needs to be thicker ooh, it's good right now, what's going on here is this yolk, this is caramel, because I was trying to create some kind of yolk mixture and no, no. I'm not sure what to do about it. Do I choose something that visually says yolk or do I choose something that tastes good? This came as my initial thought and it was to put yolk in your yolk. What would happen if I melted a little? of that in this and cooked yolk in it, I think that would be great, it's like a stirred custard, okay, thank you.

I also like the idea of ​​using eggs because they are eggs and you crack a whole egg and then just put in the yolk. This one is okay, one scoop of this caramel, we couldn't find the fancy corn so I'm just using McCormick. Now let's click on the yolk of a really healthy egg, so this one hits 180. I'm going to take it off the heat and then do the same thing with the other batch. I'm going to bring this in here, oh, that's fun guys, right, you're just saving this until it's cold, hopefully thicker, so if it got thicker, it's hard to tell, oh.

I mean, I think yeah, okay, I think it's thickening, maybe I'll add illicit, you know, yeah, yeah, it should be, maybe it should be a little bit thicker than it should be. I add more butter to try to emulsify it. Yeah, yeah, okay, that's it. I will

make

it solid always in the city exactly, yesterday it was much thicker and now it is better the same way as before hoping that this will actually thicken even more so I added 2 tablespoons to that one. I'm going to add 1 video in total. Okay, let's get this over with, here are my mixes.

I think they seemed thicker. I think I'm going to continue with that. I really like the way they taste. I think they look good and I just hope that set up so I'm going to look at my eggs oh my goodness these feel good they feel solid it's too thin Gaby let me set it up the truth in Oh, something good, more sugar for me I don't want to, I don't want to make this sweeter with gelatin, I know, but gelatin has such a strange texture. I do not know now. I'm thinking of Abdallah 10. Bye, Gaby, enjoy your egg, darling.

I think maybe I'll make gelatin. The good thing about gelatin is that I can hydrate it. just and then stir it into these mixtures as they cool and then I'm done and then I'm just not going to do this anymore because I'm getting tired. The first thing I'll have is some gelatin. What you need to do is hydrate the gelatin and a little water, simply sprinkle the gelatin over the water. She wants to see. I'm going to add more, this softens for about ten minutes and then I'm going to take it to the stove and melt it. and add it to my fillings as if it were already less liquid, see how it falls in sheets and clumps instead of as a thin stream.

I'll fill them long enough. Okay, it's going to go into this piping bag. I'm going to fill everything with the white and then place the

pastry

bag with the yolk mixture in the center and then the pipe sounds like it's suspended there. They look great. I have to say I'm really excited about this, it's definitely creamier. but it doesn't leak so I'm happy about that. I feel like it's the same amount of thickness and tastes great. Now I'm going to do the same with the yolk mixture. I feel very good about this. I think I may not moderate it, it's just not worth it, I just need a little bit of chocolate, you know what's going to be noticeable, don't tell anyone, I want to help us set up the colors, don't mix too much and then everything will be fine. remains still. but I think given the thickness, the thickness looks pretty good, so today we ran out of time, but the last thing I'm going to do is just wipe the edges of the chocolate to remove the filling and then I'm going to cover these.

I really enjoy this episode, it's so funny, I just keep saying it because it doesn't really happen that often. Okay, okay, okay, today day four, everything has gone well so far and I'm in the final. steps which are to cover the opening with a little melted chocolate, let it harden and then try them. I'm actually really excited to use them and all I'm going to do is melt some milk chocolate and I'm not going to temper it because it's really hard to get the tempers to be just a small amount of chocolate and I really only need an ounce of chocolate. to fill these little holes, so it's not practical and I want to do it too.

I'm going to make some corn. To place the chocolate in just a small opening, this is all melted. I'm going to bring it back, so I'm going to start laying the pipe until I fill the opening. I could really go back in with a little toothpick or a spatula and smooth it out and then I'll wipe off the excess with this paper towel. These chocolates are already starting to set and I'm going to put them in the refrigerator. I'll probably only need about five minutes and then I can start removing the peels properly. I've been waiting for the chocolate to harden and I pulled out some colors of pastel glitter dust to see if we can give it a sort of Easter egg knee feel on top, fun person to peel them off, okay here we go.

Peel them one by one, so this is going to take a little time, here we go, oh yeah, oh my gosh, look, it's a perfect egg. I love it so much, it's really satisfying. I would do it again. I like it a lot, so. I'm going to go one at a time to kill these guys oh yeah, the chocolate has bloomed and this one is perfectly smooth and shiny here, let's do that again with this one because it looks much better, but let's see how the others look. oh, they look good Wow, but look, this is one of your best works, thanks, except how do you expect a consistency problem?

Look how that one is speckled and those are smooth and then this one is speckled, what's that for chocolate? Yeah, maybe that has something to do with I don't know the interaction with the shell membrane or something, you know what it is, they're not completely smooth, but why are they different? This is my question because it is the same thing. eggs luggage ah let's see about your chocolate interesting I know right I don't know good question yes I stole I'll be around okay this is a bit in between so weird the chocolate is fascinating and frustrating oh my god look at the crazy pattern on this one it's really weird , they are getting crazier and crazier, some of these came out very soft, so what did I do wrong?

That is what I think. Yes, I think it's the shells, at least the other parts worked well. I think there's obviously a uniform coverage and they came out of the shells. It's amazing how there is no seam. The original, let me see how it works? Oh, ABS, yes, even better, yes, exactly

gourmet

. I'm going to decorate them with glitter dust and these two, okay. so I'll call you when it's time to try so now I'm going to start decorating so I'm going to go one color at a time and do kind of cup color washes all over the place wait a minute. screen flashbacks - jelly beans, this is the opposite of jelly beans, so the glitter dust is complete and now I'm just going to add a speck of gold around the surface, here and there, okay, the last one, okay, so here is the original and homemade side. side by side is so much fun, we are ready to try it, the first thing I want to do is open one so we can see the yolk and the filling, look, okay, it looks a little like an egg, it doesn't look like an egg. true, not only is the yolk more defined, the thickness of the chocolate seems very good to me, it is not very thin and in some places it is very thick at both ends, it is quite good, I try it, they are really good, it is definitely less sweet. so you can't break it, it's very sweet because it's milk chocolate, but I love the way the milk chocolate combines with the milk filling and you get a little bit of vanilla, it's delicious, for me this is what you want. a Cadbury egg tasted really tasty mmm I love the way they look, it was really fun for you too, okay I love my skin, I think I love Easter, I love Easter, look how good it looks, no, then it was like There would be a lot of learning in this. episode because they learned that if it's actually very easy and fun to make your own sweet condensed milk because that was the base, did you have a robot doing that?

Yes, but I thought the clusters did the agitation Clara, you've outdone yourself, oh thank you. Guys, I could do these again. They are so pretty. I love them. The chocolate tastes delicious. What that part of the face does. I know, but it's warm. It's warm. It had the art direction on it. AHA. The cream is actually very. Well, I know, isn't that like a person who has gone on record saying that I don't like a cream-filled egg? Stacy. The good thing about you is that the texture is a little firmer, it's a little tighter, yeah. I was a little upset, but at the same time I don't want to eat chocolate, it's true, I'm wide, right?

It was in your hands, let's talk chocolate, poplin, crunchy, crunchy, let's just say that the bloom on the outside is a result of us being just the membrane of your egg and not the chocolate in a bad mood. This was so much fun. I love this one. Yes, from now on I just want to make chocolate eggs. That's where we arrive. you like to try this piece this half I feel like one of the you're like the definitely improved

gourmet

s of anything yeah like taking something I wouldn't eat and turning it into something that if we weren't rationing this I would order another one oh my gosh I'll save you One if.

Thanks, it might not be one of my most enjoyed episodes yet just because it was so funny and something about using real eggs as a mold felt great, there's a real purity to this episode that I really enjoyed plus the craftsmanship of everything was as a one day craft project the glitter dust uses all my favorite things and I think the end result is super delicious so this one is fun and now the next one might be terrible and it will be okay everyone will be evenly matched that's how it goes does gourmet what are they cold? this is how to make

cadbury

gourmet eggs to make the egg molds use a small screw to make a hole in the widest end of a medium egg and then use small scissors to cut a wider circle on the top use a skewer to scramble the raw egg inside the shell and break up the yolk then turn the egg over and shake the inside repeat with a dozen eggs rinse the shells then place the empty shells in a steamer basket placed inside a large pot filled with an inch of boiling water and cover the pot.as seen, the peels for 15 minutes remove them from theheat, carefully transfer the shells to an egg carton hole facing up and place in the dehydrator for a couple of hours to ensure the inside of the shells are completely dry, then transfer the shells to the refrigerator. chocolate Melt 400 grams of good quality milk chocolate discs in a bowl set over a pot of steaming but not simmering water, stirring constantly until it registers 110 Fahrenheit on an instant-read thermometer, remove from heat and add 120 grams of finely chopped milk. chocolate then start continuously until the solid pieces are melted and the temperature of the mixer drops to 85 Fahrenheit remove the water from the stove and replace the bowl of chocolate on top stir constantly until the temperature rises to 95 Fahrenheit scrape the chocolate until Pipe the bag and cut a small opening and then carefully place the chocolate into the eggs, filling them almost to the top, working one at a time over a bowl, turn the eggs over and gently shake off the excess chocolate, turn the eggs over. up and place them back in the box, then cool and how the chocolate is ready, repeat the temporary filling and pouring process until each egg weighs about 35 grams, cool until the chocolate is ready and you are ready to fill the eggs for make the combined caramel 1/2 cup grayling sugar in two tablespoons water in a small saucepan stir over medium heat to dissolve the sugar and stop stirring and bring the mixture to a boil, cook by rolling the pot and washing the sides with a

pastry

brush moist until the caramel is a deep amber color.

Remove the pot from the heat and carefully add three tablespoons of heavy cream and two tablespoons of salted butter a little at a time until the mixture is smooth, stir the caramel over an ice bath until cool completely to make the filling combine 30 2006 ounces heavy cream 7 ounces granulated sugar 1/2 teaspoon vanilla bean paste and a pinch of kosher salt in a large saucepan and bring to a simmer, stirring constantly to dissolve the sugar, continue cooking, whisking constantly until mixture thickens and reduces slightly. 60% remove from heat and stir over an ice bath until completely cold, blend with an immersion blender to remove any lumps, then slowly pour in nine planks of chilled melted butter, mix constantly to emulsify, place 1/3 of this mix in a small saucepan and whisk in one large egg yolk and a generous tablespoon of cold caramel and cook over low heat whisking constantly until the mixture registers 180 Fahrenheit, remove from heat and stir in yellow and red food coloring until yoki color is achieved , reserve and place the rest of the mixture. in a separate small saucepan and add 1 large egg, cook over low heat whisking constantly until mixture registers 180 Fahrenheit, remove from heat and set aside, sprinkle 1 tablespoon unflavored powdered gelatin over a small saucepan filled with a quarter cup of cold water and let it sit for 10 minutes to soften the gelatin.

Gently melt the softened gelatin over low heat until completely clear and free of granules. Mix 1 tablespoon gelatin mixture into yolk mixture and 2 tablespoons into egg white mixture. Transfer the egg white mixture to a pastry bag. cut a small hole and fill each egg 2/3 full, transfer yolk mixture to a bag and fill eggs to the top, cover eggs and let filling sit for several hours at room temperature, milk more milk chocolate and apply a little in the holes. to fill, then chill until the chocolate is ready, use a paring knife to remove the shells around the opening, then remove the shells, decorate the eggs with glitter powder, so I buy it, yes, okay, done, ready world oh thank you unknown id.