Gordan Ramsay’s 10 Minute French Toast with Butterscotch Apples | This Morning

is back with a fancy pudding that you can make in just 10

minute

s it's one of the recipes from her new book here it's

ramsay

in 10 and it's about fast and tasty food

this

was quite a challenge first of all on your youtube channel, right? is that so? now it's into

this

really inspired through lockdown yeah so what do we do? You know, we check in with the staff daily and then we go live every Friday night and all of a sudden there's a hundred thousand two hundred thousand three. one hundred thousand people, so it was like cooking in ten.

Could you have tea at Ramses? That's how it got inspired because the thing is, you can look at a lot of chefs, I mean, they make really beautiful, expensive, elaborate things. food, but sometimes you can be really simple and I also think it's like you know how to think on your feet in that moment locked in in all honesty, you know, 15 or 16 months ago, no one turned around and said, hey, pause, no. you will travel nowhere. They're closed and so is time will never come back again so we turn that negative into something super positive and then we literally start streaming live every Friday night and then we cross our fingers until he gets involved, meg gets involved, holly gets involved, tana gets involved, oscar is there with the tasting, so this was just an idea that came from you know, we grew up with very little food, but what we had was just tasty, yeah, the bread with egg it was like some kind of exciting treat so mom is going to kill me because I just elevated this one with croissants yeah leftover questions everyone thinks you can't eat them because you have to eat them on the day that's fred cereal x that's it the

french

thing and also a big waste of course you're going to eat a damn mission in two three days later so this is just a way to get to the next level so it's actually quite difficult yeah not stale, but yes difficult, so we have a little bit of pasty cream here, okay?

What is that pastry cream? just sugar, eggs, cream, a little vanilla, do you buy it as a custard? It's a custard, okay, so it's custard, but it's a really good custard, okay, okay, so I say custard, but anyway it's a custard with a little tip. the end tube in and literally squeeze and all we're doing is like, you know, can I ask you a question and not yell at me? Could I open a can of custard and squirt it in there if I had a posh? mouthpiece like seriously, seriously, why did you do so well? Because it was because in my 10

minute

s, if I were to make a custard, it might be there a little bit longer, but if it's a custard, could it go, you know, it's yeah.

Yeah, yeah, you could, but here's the thing: relax first, okay, because sometimes when you open those cans, you know, there's a lot of e numbers in there, okay, if you get hot, they'll wobble a little bit, so relax so it gets nice. and firm so you can put the pipe inside, so now they're super heavy and they're full, yeah, okay,

apples

, depending on what time of year you are, you could actually use pears. Okay, I'll start with a little bit, just a touch. of oil just a little touch, okay, put oil in there using a little bit, a little bit of vegetable oil, right, but first I'm going to start with the caramel sugar in brown sugar, we talked about those top

apples

earlier, yeah, okay, that's a bit. too hot I hope Gina isn't looking at some butter in there okay and start literally making that caramel now be very careful yeah apples and the idea now is to just caramelize them slightly and send a little smoke signal to the blocks from Gino's palace.

I said over the winter that I could also turn them into pears, yeah, and the secret here now is to literally caramelize them now, the sweetness that the apples look, look at those, okay, start glazing them, they look a little dark, but trust me when we put them. the butter there, yes, and that lovely lady early with those cocktails, yes, we're going to take this to the next level, so yes, we'll give her some brandy, but on the contrary, you look incredible. So now you can see that it can be nice and beautiful glazed with a little more butter.

By the way, pears are beautiful. With this, okay, when spring and summer comes, apricots are also beautiful, in the same way as caramelized apricots, now you can see the sweetness. smell it, it's caramelized, you've got a nice one, I'm going to pop the apple, a little touch of cointreau, just a little bit in there, that's going to burn, I'm just whoa, yeah, shiitake, and then how does it feel, oh . OMG, believe me, then egg bread always cuts the eggs on a greasy surface. I'm so sick every time we see people cracking eggs into the side of a bowl, what happens if the shell gets in?

The shell goes in I've been telling Gina that for the last 10 years they still don't honestly listen to those cookbooks every time she makes a creme brulee there's always a shell in there Do you really love it? I absolutely adore him. I swear to God he's the biggest pain in the ass, I know, yeah, but he's a beautiful pain in the ass, do you know why he's that kind of adorable, cuddly little monster, usually that you always want to refer to? back to when you want to cuddle yeah um yeah seriously he's high maintenance you don't want to sleep with him on a sleeping blanket it's a surprise is this what this is for show when you're all in the RV of cars in the itself, in the motor home and him in the motor home, that's right, so now I'm dipping my questions into a little bit of egg, okay, by the way, it's good at nine if you want to look at the gun and then literally go in from side to side and go in.

Put them in the pan now I like them when they're left over and they're nice and firm because they hold their shape so I don't let them sit in that egg okay shake off the excess egg and then there beautiful now think what's going on we're getting a texture crunchy on the top of that oh my gosh beautiful croissant inside we have that custard that's warming up look at those beautiful apples okay now they're kind of caramelized and caramelized and almost um perfectly done what I'm going to do here is just put a hint of clotted cream, Phil, I know you like clotted cream, right?

I absolutely just put that heritage in my apples and that will do it a little bit. richer, a little bit more bitter and just look at them now before you give them a little bit of butter, turn up the gas or change the rings and look beautiful, just mash it slightly, it really is such a lovely way to use it. croissants over and over again, the good thing is that you know the croissants are cooked so don't go crazy having to worry, this is a breakfast, a brunch that can be prepared literally in 10 minutes, it's delicious because it's soft and then every once in a while you get a little bit of caramel apple and it's crunchy and lovely, yes, yes, this is a delicious treat if you're making breakfast with someone, isn't it?

Yes, it's also an anniversary special and you know. just look, it's done, let's see they now have a nice frosting and I hope gino is literally tuning into Fred's discomfort and is trying to get those tight pants on again. I'm going to go the side way with my apples. but look at the caramel in there, okay, so sometimes you start hitting it on top, it will make that kind of crispy croissant kind of soggy, but this is a hindrance when it gets to the table and finally, phil, this is just a little for you. a little clotted cream I'll use a hot spoon to make it beautiful, you know, that's really good on top, a little powdered sugar, I've got a little sesame seed brittle here, okay, that gives a little crunch until you get texture and then just sprinkle it on there and I forgot the cinnamon powder, but honestly, it's awesome.

Thanks, it'll be on TV tonight at nine and this is Gordon Ramsay's book at 10. Thanks mate, thanks for all the details. Today's recipe and more delicious ideas from our chefs are free this

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