Recipe-less Cooking Challenge | Choux Pastry

We're a group of mates from London exploring the latest and greatest in the world of food whilst trying to have a few laughs along the way, we've got chefs, we've got regular people and a whole world of things for you to explore. everything we do starts with you hello barry ben fridge cam welcome today is a great day because something we've been working on for the past year is finally here it's our smart kitchen guys it's a manual full of tricks , shortcuts and inspiring weeknight meals. designed to simplify your grocery store, reduce the waste left in your refrigerator, in the end we can prepare delicious fresh meals, basically, it helps you cook smarter, which made us think that we have been doing this for about 10 years.

I wonder how smart our normals are. So, to celebrate the launch of the Tidy Smart Cooking Guide and all its benefits, we'll look at how smart these two young men have become in the kitchen over the last decade of online

cooking

. We would like you to create three. Identical

choux

pastries with the flavors, fillings and decorations you want. The ingredients for the basic

choux

pastry

are weighed out for you and from this point on you have two and a half hours, but you must go to the

recipe

. Your time starts in three, two, one bait. two two and a half hours dude, well, it's flat, so I'm going to start because I think I know what I'm doing by heart.

You get water, butter in a pan, it melts in Chucky, in your flour, just throw it in, I'm coming. for water and milk, you are putting in milk. Yes, we just presented the ingredients. Keep that and then add butter. Can you add sugar for flavor? I'm going to bring this to a boil and then when it starts. bubbling remove it and then add my flour and then stir in the flour and continue because you need to cook the flour until it starts to come off the pan you're right oh look that's in the flour hit it all up! inside - the pan on a cold bulk bulb, it doesn't need any more heat now, can you turn this off?

Please now let's switch from a wooden spoon to a whisk, start mixing this by adding one egg at a time. I don't want to say it happens oh I'm going to use one of these to mix one thing I would say is if it doesn't work by hand it won't work on the machine, my trial and error and guesswork worries me, there was something really important that Airclimber told us taught something about the way it falls and her name is Becky because it looks like a spike. I put this in a bowl to cool and left it for about five minutes.

I remember Eric said, I think I'm going to Express. I think the vac lairs put a lot of emphasis on the finishing touches and the noticeably beautifully finished éclairs, like some of the things we've seen in Paris for great profiteroles. I think you can, Ben, it's a little more forgiving. I mean, I'm not going to lie, it's a pretty smart approach, don't set yourself up to fail, but it also sounds like kind of a cop-out tea, isn't it one egg at a time? I may have to do this again. half an hour I'm going to have to continue with this now this is already too liquid remember that the children's book could be The Hungry Caterpillar.

I'm going to put them in now because if they fall apart completely I could still redo them. and do something, are you doing that to bother me? But the trailer could probably fit 16 Profiteroles. It fits six. So what I thought Eric's owner Eric taught me was that steam is the enemy because they get soggy, so by opening the oven at 10 just to let all the steam out and then closing it again to prevent it from getting soggy. Soak up and make Steve right. I don't have confidence with Crab Pat, so I won't do it. I want to be a little more ambitious than a fruity whipped cream filling, so I'm trying something different.

I'm combining some of the old risks with other sources before tiramisu

recipe

s which are fantastic and putting them in a profiterole I may have to make a simple flavored cream. I do not do it. I know how to do a curl because I clearly don't know how to secure it, so let's go there. I think I'm going to go with the lemon and blueberry flavors, how I put them and put them. Don't know. but I don't even have a definitive Eclair yet. I separated the yolks and the egg whites with the yolks. I added a bunch of mascarpone, so orange zest and a shot of dark rum and then I added a little sugar.

It was a little bit of sugar in my egg whites, you can create a meringue type mixture and now I'm just combining the two, it looks like a lovely consistency. I'm open in the oven, ah, so much steam, I need to start again. I've made Yorkshire pudding with scrambled eggs. Oh, he's coming back with his. I have some chopped white chocolate in the oven to basically melt and then caramelize the first dough that's there

cooking

. I'm going to do a little more experimental one now. because my filling is so delicious, what a war filling it viscerally, so I need the donut more, a little piece of bun, no, it's still not cooked in the middle, it's been 22 minutes and it's still not cooked, maybe I'll have a chance .

I have separated some egg yolks from these and added a splash of milk because I am going to repeat them. Now do them correctly and then try to make them uniform. Remember the carrot owner said that if they have a strange shape, it's good to just brush them. because he actually he allows you to soften them and it will also add a beautiful brown on top. Oh, it had some chocolate in it. Oh no, okay, let's do it again. Fortunately, we have a little bit left and I only need a little bit, so ten minutes have passed.

Steve continues baking for another 10 minutes. There are 90 minutes left while it dries. The berries have actually started to form and are lighter than light. They keep their shape. They don't soak, but I wonder if they do. completely genetically crunchy, so I made an espresso glaze that has a beautiful cappuccino-like finish, but it's no longer espresso. I need a little boost, so I'm going for a rummy glaze with a little coffee essence on top. I'm trying to make a very quick candied orange peel sauce, I don't really know how to do that so I watch and guess and then boil some bloops and sugar.

I ended up making it by just blanching some blueberries, let's make some whipped cream, I'm thinking a simple sort of lemon, lightly sweetened but not too sweet cream. Whipped lemon sugar glaze center to top with some cranberries and caramelized white chocolate sprinkled. our lemon juice. What's wrong with it? What happens when you put lemon juice? in cream, I don't know, you get a lemon cream, so the zest is good because it has oils and fats, but the juice is very acidic, so what you put in turn in sour cream, I think what you're good at is that starts. to make it grainy, it starts to curdle and you end up with sour cream, but you won't see it because it's inside mmm, are you saying about Yorkshire puddings?

Yes, they look like a good Eclair in my book. Yes, they are a little flat. Would you like some French meringue sandals? Flipped floor. How much time do I have 25 minutes left? We'll judge the top three when the clock stops. Could it feel more delicious? They are so dense. Excellent? Oh no, that needed a mouthpiece inside. I hope it does. inflate like a bicycle tire for eight minutes, that's horrible, what could I do about it? Maybe there's nothing I can do about it now, watch it grow. I can't believe how much pressure you're having to put on that spinning bag. anything that comes out of this last 90 seconds stop dripping stop dripping last minute 60 seconds oh look at them hello I'll count five four three two one step off your plate well, one thing to declare in the time limit Claire, you have both allowed to do that, I know we did it in three, no cakes, which one should we start with peppers?

You'll just have to put this here. I mean, you don't need to belabor the point, you already know what they look like. like you'd seen how it was made, pretty decent color, good shape, though not perfectly regular, but a good size for an eclair and they were all about the same size. I think they could have been decorated a lot more and the way they were. It was cooked enough but that may be a factor of proportions in the first place, yes it's definitely not great but for me even the blueberries should probably have the stems removed.

I was pressed for time and the caramelized white chocolate may not be enough. even quite quiet, yes, yes, well, to be silent, something good to say. I've realized how much confidence I take in a written recipe and I almost go on autopilot like a GPS. I will never memorize the route I am taking. get to my destination if I use a GPS, but I've been in all these videos. Either I was taught or I read a recipe and so it just goes to show how much I haven't absorbed, it's a disaster. but these things happen and I'm glad they happen because I will definitely learn a

less

on from them, let's try yours.

I think they look great given how well I know they are filled with the heavy cream, they also have the structure on the bottom. to hold the top on top of another well-filled dough oh wow so citrusy Oh mmm the coffee comes through the candied orange it's a nice touch the crunch of the coffee beans isn't everyone's preference but I like it quite a bit because you get it right in the In the end, it doesn't have the same, it doesn't have the crunch, I think so, let's look at everything I was going to say to James, baked exactly the same way, it's the exact same shoe face that It stayed in your

pastry

bag, but a little more. even piping and baking a little longer to dry out and you end up with something that is actually choux pastry.

I think you have taken the combination of flavors to another or you like the balance of flavors since you have become sweet but also bitter. you also have those roasted coffee notes and the citrus type of Tang plus a little bit of rum that gives you that kind of extra touch almost almost spicy and together it's a very well balanced sweet, but then I think you want an eclair that should be sweet Ben and we have not discussed this but telepathically we have come to the same conclusion. I don't think I can talk. I think I can speak for both of us when I say berry one, so. for all of you who already have a book subscription, this book is on its way to you now and if you don't have one, you can still get one and many other freebies using the link below, you can't have this one in particular, because I think that Mike needs the help you can get as this week's champion.

I'll reward you with the chance to give these people the dad joke of the week. Oh no, Jamie's not here, but he's a dad too, although the local pizzeria has made the biggest pizza crust in the country. I'd love to see someone think about it. I think he's funny, as we mentioned, we don't just make high quality YouTube videos, we've created a neat club where we use the best things we've learned. Create things that are hopefully interesting and useful to other food lovers. Check it out if you are interested. Thanks for watching. I'm sorry.