Gisele Bündchen vs Pro Chef: Same Ingredients, Different Recipe | Bon Appétit

hi I'm jezelle and I just made my Su banana waffles with coconut Whi cream and I'm Kendra from The Bona petite Test Kitchen and I used all the same ingredients that jelle used in her waffles to make something completely different are you ready I'm ready I present to you are you ready to make some waffles it's from a new cookbook nourish and this is a waffle that has banana inside of the waffle and outside of the waffle okay baking there's almond flour oat flour and arrow root grainfree baking powder which is actually so sick coconut oil coconut milk maple syrup vanilla bananas flax seed and salt and eggs okay oh this is what she's making waffles banana waffles with coconut whipped cream so there are two rules for me today number one I cannot make what she is making and number two in some way I have to use every one of these ingredients we're going to be good we're going to we're will it be edible we don't know but I am going to try to make something so first you get your bowl and your little eggs maple syrup this is why they're already Sweet vanilla and then the flax meal it helps bind and then you have coconut oil okay I think I know what I'm going to do all right here I go ah this is fun I don't know why I'm running it feels like I'm on Chopped so I feel I'm like there's a clock I'm racing the clock there's no clock no one's timing me I'm heating a pot of oil first cuz ultimately I think I'm going to fry some stuff Hello I'm busy I'm already busy how I heard making waffles yes but I I was never going to get to waffles so what are you making I'm not going to tell you oh no but I will tell you I'm already heating a big pot of oil on the stove so maybe that's a hint okay bye what do you think she's making oh the most important thing you got to have smashed bananas the most ripe the banana the sweeter is going to be so now I'm going to put some water here little bananas so now you have your liquids right here you're going to keep this sitting there 5 minutes is just going to be soaking the flax um I will tell you sometimes you wake up in the morning and you're like I'm eating a supermodel today I wonder what I should wear and the answer is your normal clothes because what else would you that's all you have I think she's having a good time I'm going to mash some bananas that are going in my dough I'm basically like creating my wet ingredient mixture here which is coconut milk oh I have to use everything that much water and my banana oh shoot also egg damn it that's so much liquid now and now we have our dry Bowl this is our almond flour it's a great source of protein then we have our oatmeal flour AR root and the AR root that actually help make it go together baking powder and then a little bit of salt put it all together you're just going to whisk the hardest part of this book I have to say for me because I'm not a person who measures things you know I'm the kind of person who's like put a little bit of this put a little bit of that oh that looks good I think let's do it I would be a horrible Baker I have a muffin in the book but Le like you know I easy muffin this is the almond flour and this is the oat flour and now I'm adding some ground flax ground flax is an egg substitute you always have to augment it with something to help bind that is I think what the arrow root is doing so now I get to click off Arrow root I've used oat and I've used almond and I also have to use corn-free baking powder that's amazing I have a corn allergy but I usually just use regular baking powder because I won't die I just get hives so now I have these other two liquids and salt I broke it no I didn't I did the right thing okay this is so salty now I'm adding just a little bit of vanilla and I'm going to also add maple syrup cuz we don't have any sugar okay I think this will be fine cuz I'm going to let it sit and then that's going to give the flowers some opportunity to like Hydrate with the wet mixture so now we are going to actually make the waffles this is already hot right coconut oil do a little paint you know so they don't stick and you have to make sure it's nice and hot before you put it in 2 minutes and then they should be ready am I talking too fast for people to understand what I'm saying I know are you sure yeah I have five sisters at home you guys so you we we had to speak really fast because we only had an hour lunch break everybody wanted to say something and my dad was like going crazy imagine six girls my mom seven women in him at the table checking the temperature of the oil now it's too hot cuz I turned it on high and then I walked away for a long time so now I'm turning it really far down you think she's making pancakes I'm almost there because that's another thing you can make actually is pancakes let me see so open slowly because this is a very delicate waffle when you don't cook with gluten my friends it's a little delicate now we're going to put it in the oven just by putting it in the oven at 250 it's going to get crispy so now I'm going to caramelize this banana so I'm just going to melt this coconut oil down in here all right we're going in with the bananas where I feel like I'm getting some color I'm actually going to pour the oil off and then I'm going to pour a little bit of maple syrup in so we get the caramelized sugars just a little bit of sweetness and a little bit of like that crispy sugar bite and now we are going to make the flambe it's so super easy to make you're literally going to just get your banana that's it and then you're just going to put your maple syrup and then that's it so your maple syrup tastes a bit like banana if you want the bananas more mushy you can leave it longer and if you don't want the bananas too mushy you just leave it last time I usually wait until it kind of does that and then you just have a yummy banana the maple syrup I think we're going to call this time we've got our thick batter happening now we're going to throw these bad boys in here they're bubbling furiously which is great because they're so small I'm going to go based entirely on color I'm going to see how one is doing raw this was my first test round the outside looks really nice but the inside is not fully cooked you can see like the outside is cooked but the inside is still a little mushy which tells me my oil needs to be adjusted so now I need to turn it down going to go one more round with a lower temperature of oil I think these guys are about ready to come out they're heavy which tells me that they're like cooked through dense nice I love it Kendra how are you doing I'm good are you ready to plate I'm almost okay are you almost ready yeah oh I'm very excited to see your thing so now we are making coconut whipped cream so now you're going to have a chill bowl and a chill coconut you want to make sure that you leave the liquid and you just take the solid part we're just going to Weep the coconut cream for 2 minutes a tiny bit of vanilla extract just a tiny bit and a tiny bit of maple syrup and then it becomes a little sweeter and now we have this done I'm going to try this I'm going to caramelize some maple syrup with just that little bit of coconut milk tiny bit salted caramel Vibes you when you make a caramel you know you bubble up so it's doing that same thing now adding a little bit of the coconut milk to just give it like a little richness you can see it's like now it's at the perfect gorgeous viscous caramel consistency crispy and yummy put our waffles here coconut whipped cream does that look good it's for Kendra so she's a professional chef I mean you want things to look pretty right going to pile all of our little guys here maybe should we pour table side no that's crazy don't be crazy I kind of want to pour a table side KRA are you ready I'm ready are you what do you have oh my God that looks so good do you want some I so want some coconut whipped cream is so good what did you make okay I present to you banana fritters with caramelized banana and coconut Maple caramel what is that oh yeah that's just the coconut milk and maple syrup cooked into a caramel these are I would say less healthful than your waffles we did deep fry them so honey what's not amazing deep fry listen I agree be I need you have that recipe my kids are going to love that are you kidding me they're going to be like Mom forget it I want that oh my God these look so good M MH mhm that's really good what's great is that the waffles are really like imbued with the banana flavor throughout it's not just bananas on top you are tasting the banana inside the waffle itself and to be honest if you didn't tell me this was gluten-free I wouldn't I wouldn't guess it it's totally fluffy and crispy at the same time it's hearty though like the almond and the oat is giving like a nuttiness to it which is really nice but you are not losing anything okay kandra I'm very excited to try what you made here I'm very excited for you to try it so these are our little banana fritters and we have our coconut Maple caramel on top and then a little caramelized banana moment wow M I like to do a salt and the banana yeah salty sweet mhm I'm into it m we used all the same ingredients could not be more different isn't funny this is like late night junk food this is like Sunday morning breakfast with your children Kendra this is amazing thank you next time time I am faced with that series of ingredients I will make your recipe and not something crazy but it was been it's been really fun thank you so [Music] much

Channel: Bon Appétit

Views: 119,489

Keywords: banana waffles, banana waffles recipe, bon appetit, bon appetit test kitchen, bon appétit, cooking challenge, cooking tutorial, easy homemade waffles recipe, food, from the test kitchen, gisele bundchen, gisele bundchen cookbook, gisele bündchen, gisele interview, gisele model, how to make banana waffles, how to make waffles at home, how to make waffles in a waffle maker, how to make waffles recipe, pro chef, professional chef, supermodel, waffles recipe

Id: MBH0WPbRHgA

Length: 10min 43sec (643 seconds)

Published: Mon Apr 08 2024