- Hello, welcome to cooking. Oh my gosh, what the heck was that? - What on Earth is that? (lighthearted music) - Extremely dangerous. Come on, you can see its head. It all comes down to this moment. (rhythmic beating) (triumphant music) Oh... Shiver me timbers. I am so excited about today's video. I have wanted to do a
croquembouche for so, so long. I'm scared of it, I am scared of it. There is a guy, from the Masterchef, I think in Australia, called Adriano Zumbo. Now apparently when I did a tweet, I said guys, who makes
the best croquembouche that I should try and follow, and this was it. The croquembouche, if you don't know, is kinda like a three-dimensional triangle of profiteroles, filled with
creme patisserie custard, something like that. Just (grunts) (sucks in) Yeah. Of course we're gonna do the
whole diggy diggy diggy thing with the toffee sticky
thing right at the end, which is (grunts) Well if we even get that far, but I just went shopping. (whoosh) (blows loudly) (laughs) They didn't like that. Boston. It's okay, boy. First up, we're gonna make the choux buns. (kiss) Not buns made of shoes. We have got a lot of eggs. The amount I need is
pretty much all of these, but there's got room for
like two eggs failures. (groans)
(pot clatters) Boom. In goes 425 mils of water. H2O, straight from your tappy tap. We need 400 grammes of butter, is going in there. You can cut it into cubes if you want, but I'm gonna be a little bit dangerous. I'm gonna risk it, 'cause
this is gonna melt anyway. Little bit of salt from
the old electric mill. (mill whirs) 530 mils of milk. It's like a little buttery island. And last but not least,
just for the time being, the caster sugar. The flour and the eggs join it in a bit. (clicking) Yep so we've got the
buttery milk mixture there just coming to a boil, we
do wanna boil it anyway and our flour, I'm efficient, I've just weighed it out, 530 grammes. That thickens it up and then we need to heat
it again to cook it. Dumpage. We're gonna melt that butter fully up. We'll get there, it's getting close. (carnival music) Right, flour time. Ooh. Boom, one quick motion. Stir it 'round. (sizzling) And now that it's all nice and mingled, back on the heat to cook the flour for a couple of minutes. And keep it moving, 'cause
you don't wanna burn it. This is the biggest amount of choux pastry I've ever cooked in one batch, so I am trying to really
make sure it's all got the moisture out of it. That'll do. Taking it off the heat. (pan clatters) You stay there. Now I'm gonna run away. You see how much heat is
coming out of that thing? It is hot, baby, and we
don't want to add those eggs to it just yet or you'll
make an omelette really. So the next step-- Oh, my God! Sorry. The next step we do is
add it to a mixing bowl and use an electric
whisk to make it smooth and it'll also help it cool down quicker. Oh, my God that's so hot, look at that. Apparently this should be, ooh a facial. It should be enough to
make 100 of our choux buns. I feel a bit like doing
some manual work today, so I'm gonna do a manual
whisk for this step. For about 10 minutes on and off. All right, so amongst
all of that craziness, I've whisking like absolute mad. I've also lined two trays. I've got one smaller than the other, so this is gonna take
quite awhile to bake up. So it's time to add-- (doorbell rings)
(dog barks) No it's not, it's time to answer the door. So one egg at a time apparently goes in, literally one, and we've got 16 sat there, so we're just
gonna beat that through. See that in there? Eventually, it's gonna get glossy, so I'll see you in an
egg-cellent amount of time. Get it? (ska music) Totally should have used,
the (laughs) electric whisk. This is so, it goes really, really wet but then as you whisk it more, it does thicken up, so really do that. It's just gonna be the gun show. My arm is so sore! This is gonna be what we're gonna pipe, so
let's preheat our oven. (breathes heavily) Oh, my God. So this oven is getting
preheated to 190 C fan slash 210 T-210, 210 C. Goodbye. Shell we dispose of these? Piping bag into a glass
as we've seen recently, and we're gonna load it up. A nice pint of choux pastry. (glass clatters)
Oh, boy! Gosh, ooh. Circles. Not too big, not too small, but ideally the same size, which has normally been my downfall. But as I've said that,
just (mumbles) to me, is the best I've ever, ever
done and you guys know that. (popping) I gotta be honest, I am over the moon with how that's turned out. One thing this recipe
has told me not to do is to put dabs on water
on the baking tray, which I found with the eclair video helped to steam the buns. I'm actually gonna do that. So not much, and not hitting the pastry but just around it to create
a little bit of steam. (fast talking) 17. I need to do 100. Well. (popping) So I got 30 now, so I might be able to get away with three big bakes. The trays together. Let's get them in, and in 25 minutes they should be done. (laughs) What is this random traffic cone there? (pan clatters) Now choux pastry is
extremely temperamental so whatever you do, do not open the oven once
it's in there for 25 minutes. You want them golden brown. All right a little update,
it's only been nine minutes, oh 10 minutes now, look we have puffage! Can you see that? Do not, do not under any
circumstances open the oven. You will end up with saggy
foot sole choux... pastry. Boom. They're just about done, it
smells incredible in here. Eh. The ingredients for the custard are here which we're gonna do and
I've had time to wash up. It's pretty intense right now, but we have to get the
custard going because obviously that needs to be chilled when we pipe it into our
final choux pastry bowl, bowl, bowl phase. Get it? Nah. Oh, look; oh my gosh, every time. Oh, it's the fan that's doing, oh look at them. Beautiful, and not too much difference between the top and the middle shelf, so we're gonna keep this oven on. And then we'll get these off the tray onto a wire rack, and then pipe again. (popping) Yeah. (jazz music) (pans clatter) We now must crack on and
get the custard done. The custard ingredients are behind me. We need a vanilla pod
with the beans inside, so let's just do that. I'll show you the rest as we go. (makes weird noise)
Two vanilla pods, sliced down the middle with a sharp knife to open up the top half of it and then I tend to do this
with my hands first of all, to just make it a little bit easier. See, widening it. Take your knife from one end. Blunt side down. Don't wanna de-sharpen
the blade, and boom. Vanilla beans. We need two of those. One point three litres of
milk, this is semi-skimmed and just push in those
vanilla beans, oh yeah. Then actually the pods as
well for the time being, but we can get rid of those. Boom. So. (liquid splashes) Oh, my gosh. (laughs) It's going
everywhere, you donkey. We're warming it through to really infuse that flavour in there, whilst I... Clean my hog. So to start to form the creme patisserie, into this large bowl is going corn flour, caster sugar, and a lot of egg yolks. 18 to be exact, and
sometimes when I've used this gadget, one of my
favourite gadgets of all time, it doesn't always work, so I'm gonna go old
school and just pass it because generally, that does work. So I'm gonna just pass the yolk between... the shell. One. (cracking)
(bass music) Boom. So we are gonna whisk that through. Our corn flour, sugar,
egg yolks mix in there and our almost infused milk, just here. Oh yeah, it's ready. It's just under-boiling, which is ideal. So let's get this done, and get it in. (carnival music) We're under a bit of pressure here because I haven't even
had a chance to look at those choux buns, we're
just going by trust. In goes the hot milk. All right, and I'm gonna do that in two or three batches
so I don't completely swamp it with the hot milk, it doesn't completely bombard it. And it's gonna get warmed
up again in a minute anyway. (liquid pours) (hums rhythmically) Come on, oh no. In goes a pod. Whoo, that's hot. (gentle music)
Beautiful. Woo-hoo. Back on the heat to warm it up and by doing so, now with
the egg yolk mixture in there and the corn flour too of course, that will really start to thicken it and make our custard mixture,
so keep your eye on it. Keep your eye on the choux buns. Keep your eye on your pugs. There's one there, and a traffic cone. So all I'm doing is whisking it, and it should thicken up fairly soon. We need to get these out, 'cause I think these are slightly more well done. AKA burnt. (laughs) They're not burnt, but you know what I'm saying. Oh, beautiful colour. Hot, hot, hot. Boom chicka wow-wow. Actually they look like they can do with a little longer. They're going in for a little bit longer. Oops, ooh, please don't deflate on me. But these are good. Oh wow, that has thickened up in the time that I've been doing that. So I'm doing it gently, so
I don't spill that on there. Brilliant. So out of nowhere, this
has insanely thickened up. I kid you not, literally 20 seconds ago it was really thin, and
then all of a sudden it's just gone boom. We don't want to overheat it though, so I'm gonna take that off the heat. That has thickened. Oh my gosh, what the heck was that? It's got a mouth. (groans) I just also thought I
heard a burglar upstairs. I'm about to go upstairs
with the pugs and a knife and you're home from work for lunch. - Yeah. Right, look at the sight of you. - [Barry] What, corn
flour, it's all right. - What on earth is that? - It's a traffic cone.
- Why on earth have we got a traffic cone? - [Barry] It's perfect,
that's what they did on I think Masterchef. - What'd you mean? What are you gonna do? - [Barry] I'm gonna put the
profiterole buns I've made in the cone. - In it? - [Barry] Yeah. We're making magic here. Ouija cone tracks. Hey, what are you doing? It's not Becky Bakes again. - It's not on, you know that right? - [Barry] Yeah, I've
turned it off to cool down. It's thickening up, all right? - It's thickening up? - [Barry] It's custard,
it's supposed to be thick. Amy, can you sort this out for me? - [Becky] I'm interfering. - (laughs) I like that. (imitates bubbling) Cover the surface, even
though it's still hot. Apparently, I thought it'd wait for it to cool down a little bit with clingfilm which
means, wrap master 3,000. (object clatters) This just is gonna chill, so I'm put it in my garage to cool as quick as it can. The custard is sat on top of
the pizza fan in the garage. I wanna turn the garage into a studio. - [Becky] No. - If you can't hear her
from that distance though, she said yes, okay? Oh, that's better. (pan clatters) (popping)
(upbeat music) What happened when the creme
patisserie was arrested? - Mmm... - It went into custard-y. Mrs. Barry's just gone back and I've just switched
the oven off, because the final batch are done. Oh wow, they look amazing. Look good there, and the
custard has now come out. It's nice and cooled. Just to sort of room temperature, to whisk this butter in. Pushing the custard on, oh my gosh. (laughs) This is weird. (carnival music) Mm. Wow, that's made it a
little richer actually. That is now the best custard I've ever taste-- That is insanely good. Should we just stop it here and
just have a bowl of custard? No. Chill it. So that's going in the fridge. So now we're gonna sort out the cone. (paper rips) What I think I'll do, is-- (laughs) Yes. Hello. Please go to cashier
number two, thank you. I'm having way too much fun. It's very hard to wash
out the insides of it so I'm gonna align the insides fully with clingfilm. Oh my. (laughs) You know what I'm like with clingfilm. Nice. It's gonna be about... Getting that clingfilm, oh. (sighs) Smaller strips. Smaller strips. Uh, we need smaller strips, thank you. I have completely lined that. There's a little bit in
the back but I don't think we'll reach that. Whoa. Our custard is now nice and chilled. Piping bag is back with a
slightly smaller nozzle. It's time to pipe a lot of these buns. So what I'm gonna do,
I'll just show you one. I'm gonna literally pierce it into it like that, make a little hole, and then pump some cream in there. Oh, yeah. There we go. So it's filled. I've now gotta do that a lot. (carnival music) (groans) Yeah. That took a long time. Let's make the toffee thing. 200 mil of water. This is 600 grammes of sugar, so we'll do it in three batches. (liquid splashes) And just when it's done
and get opaque like that, the rest in, and we'll
give this a blooming good stir together, until
it's fully dissolved. So this is now hitting a boiling stage, and we're getting a liquid
glucose, apparently. I've never used this stuff and squirting that in there. It's basically a syrup. That will make our sort of caramel toffee. Now this is very, very
dangerous with hot water and sugar, I think that
used to actually be a mediaeval torture method. Please be careful. So I'm literally gonna give it two spins. One, two, just to make
sure that that glucose is mixed in well with there, and that we just have to not stir it and disturb the sugar particles. (bubbling) Extremely, extremely dangerous. I don't wanna say I'm a
trained professional, but I've got some common sense, you wouldn't think that. We're gonna slowly dunk
these in extremely carefully, into the cone. I've got a hoodie back on because I don't want to get any of that hot sugar on my hands, I also have
a bowl of cold water down there so the minute
if I do catch anything on my hands, I can plunge them in there to cool them down
instantly, and it will hurt. But let's not worry about that. I don't want to scare ya. Well I'm scared. This first one doesn't really
need anything in there. I'm gonna shove it right
up as far as I can go. It's a bit like childbirth
with a traffic cone. Come on, you can see its head! So I'm gonna do the dangerous bit now. Eee. So this is red hot. We'll let it, oh my gosh, oh my gosh. That's a spare. (laughs) But that is why, all jokes aside, that we need to be careful with it, so just a little bit. I've gotta get it up in here. Oh, no. (laughs) Damnit, what's going on. I've just read someone
else online that did it and they basically used
a smaller traffic cone. They washed it out with boiling water, and then oiled it. So I'm gonna try that method instead 'cause the clingfilm is
kinda pulling it all down and I haven't got the time
to kind of mess with that and it'll firm up before
I even get that chance. I don't even know if that just made sense. (water pouring) There is water everywhere. (sighs) (laughs) I'm oiling the inside of me traffic cone. Right. Let's do this. All right, here we go. (groans) Get in there. I can't see it, I can't see it! Come on. Oh, no. (grunts) It's not working. I'm gonna do my first
joint with small ones right at the top before
even putting it in the cone. Yes. All right so hot syrup. Oh my gosh, this is dangerous. Like that, oh there we go. There we go. We've got a lid. Right, that will cool down quite quick. And that can go there, oh yeah. Oh we're there now, guys. Oh, yeah and then push it
in until it hits the point. So this one is going in. Yeah, that is much better now. I can see what I'm doing. I don't really need to tell you any more steps about this, it's just
building up those layers. (orchestra music)
Oh, hello. It's actually pretty intense. I've burnt myself a few times. But it's going okay. The scary thing is, you just don't know if it's gonna hold or not. It might just all stick to the cone. We are coming near the end. (exclaims) Ow! Yeah, just looks like a
load of Yorkshire pudding stuffed in a traffic cone. What I'm gonna do is just brush on a bit of syrup to try and
bond all the base together. (orchestra music) So between you and I, I don't think that's gonna come out now. I've spun it 'round, that's
been another half an hour. We've spent a whole day's filming baby and it all comes down to this moment. (rhythmic beating) I've not really thought this through. Oh, my God it's dropped. It has dropped, my hand is stuck. (laughs) (food clatters) (groans) Ooh. I think we just saved it? That side looks blooming amazing! Yeah. (laughs) But let's try
and do the spinny thing. I need to warm up the caramel again. We'll try and just go
like that and get loads of toffee on it. Right, so apparently if I get two forks, lift the hot syrup up and go like this. Oh, wow! I don't know what I'm
doing but it's working. It's like, it's making the witches'
hair all over my worktop which Mrs. Barry's gonna kill me for but also a really cool
strand effect on it. I'm just loving this, but this again is extremely dangerous. So don't flick it in
your face, on your pug. Ooh, yes. In conclusion then, croquembouche... Don't make 'em. (laughs) No do, do, look at that. That is awesome. I don't really wanna do this, but I do. (chuckles) I am so happy that this has worked out. When you try it, yours
will look better than mine, and I want you to send me pictures. Deal. Straight through. Stay. (laughs) I hope that's what you're supposed to do in the flash restaurants
and all that stuff. And it is supposed to
serve 30 people as well, to be fair. Look at it like this. I think my kid's have just come home. (groans) (groans) Mm, the caramel with that custard and it-- Oh, my God. Do you like it girls? - Yeah.
- Yeah. Wow. I thought it was gonna
be covered in chocolate. (laughs) Sorry. It's amazing, though. - You can do croquembouche
in so many ways. If you enjoyed this video
and would like to see me do it again, (groans) - Okay.
- That is amazing. - [Barry] You like it, Pheebs? - No. I love it. ♪ There's a place in your house ♪ ♪ Where it's cool to chill ♪ ♪ Get some me time or even cook a meal ♪ ♪ It's your kitchen mofo,
ain't no time to slack ♪ - Just figured out right? Instead of saying croquembouche at the end I can go croquem-boom! I'll forgot, so I've said that now.
