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

[Music] he's back with a posh pudding that you can make in just 10 minutes it's one of the recipes from his new book here it is ramsay in 10 and it's all about quick and tasty food this was a bit of a challenge first of all on your youtube channel wasn't it that's now inside this actually inspired across lockdown yeah so what do we do you know checking with the staff on a daily basis and then we went live every friday night and all of a sudden there's a hundred thousand two hundred thousand three hundred thousand people so it was like cooking in ten would you would you have for tea around at the ramses so that's how he got inspired because the thing is you can look at a a lot of chefs i mean you make really really beautiful um expensive uh elaborate food but sometimes you can be really simple absolutely and also i think it's like you know thinking on your feet that moment in lockdown in all honesty you know 15 16 months ago no one's ever turned around and said hey pause you're not traveling anywhere persons are shut and so is that time will never get back again so we turn that negative into something super positive and then literally started going live every friday night and then fingers crossed until he gets involved meg gets involved holly gets involved tana gets involved oscar's there with the tasting so this was just an idea coming out of you know we grew up with very little food but what we did have was just tasty yeah so eggy bread was like this sort of little exciting treat and so mum's going to kill me because we 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 a that's the fred cereal x thing that's the french thing and also huge waste of course you're gonna eat a bloody quest on two three days after and so this is just a way of sort of taking to the next level so actually quite hard yeah not stale but just hard so we've got a little bit of pasty cream here okay what is that pastry cream is just sugar eggs cream a little bit of vanilla do you buy it as a pastry cream it's a custard so okay so it's custard but it's just a really nice custard okay okay and so i say pastry cream but anyway so it's a custard a little nozzle on the end pipe in and just literally squeeze and all we're doing is like sort of you know can i ask you a question and don't shout on me could i open a tin of custard and squirt that in there if i had a posh nozzle like seriously seriously why did you do that well because it was because in my 10 minutes if i had to whip up a pastry cream i might be there for a bit longer but if it's if it's a custard could i come on you know it's yes yes yeah you could you could but here's the thing chill it first okay because sometimes when you open those uh you know cans there's a lot of e numbers there okay if you get hot they will go a little bit wobbly so chill it so it gets nice and firm so you can pipe inside so now they're super heavy and they're full yeah okay the apples depending what time of year you're in you could actually use pears okay i'm gonna start off with a little just a touch of oil just a little touch okay put oil in there using a little bit a little bit of um vegetable oil right but first off i'm gonna start the caramel sugar in brown sugar right we spoke with those top apples earlier yeah okay that's a little bit too hot i hope gina's not watching a little bit of butter in there okay and start literally making that caramel now be super careful here yeah apples in and the idea now just lightly caramelize them and send a little smoke signal to gino's palace apples in like i said across the winter i could turn these into pears as well yeah and the secret here now is to literally caramelize them now the sweetness the apples look at those okay start glazing they do look a little bit dark but trust me by the time we put the butter on there yeah and that lovely lady early with those cocktails yeah we're gonna sort of take this thing to the next level so yeah we're gonna give a little bit of a sort of a brandy but little contrary you look incredible though so now you can see that can well go nice and beautifully glazing a little touch more butter in there pears are beautiful by the way with this okay then when it gets to spring and summer apricots beautiful as well same way caramelized apricots now you can see sweetness smell it it's caramelized you've got a nice i'm going to pop the apple a little touch of cointreau just a small amount in there in is that going to flame i'm just whoa yup shiitake and so i we how's that feel oh my god believe me so the eggy bread always cut eggs on a fat surface i'm so fed up every time we see people cracking eggs on the side of a bowl what happens it the shell goes in so what what sorry what really yeah just stops the shell getting in i've been telling gina that for the last 10 years they still won't listen honestly through those cookbooks every time he does a creme brulee there's always shell in there do you do you love him really i do absolutely adore him i swear to god he's the biggest pain in the butt i know yeah but he's a lovely pain in the butt do you know why he's sort of he's just that sort of cuddly adorable little monster generally the one that you just sort of always want to refer back to when you want to cuddle yeah um yep seriously high maintenance you do not want to sleep with him in a sleeping blanket he is a shocker is this what this is for the show when you're all in the the wagony caravanny thing in the in yeah in the rv and so he in the rv that's right so i'm dipping my questions now a little bit of egg okay nice at nine by the way if you want to watch the gun and then literally just side to side in and get them into the pan now i like them when they're sort of left over and they're nice and firm because they maintain their shape so i'm don't leave them sitting in that egg okay shake off that excess egg and then in there beautiful now think what's happening we're getting some crispy texture on the top of that oh my god beautiful croissant inside we've got that custard that's going warm look at those beautiful apples okay now they've got really sort of caramelized and toffee and sort of almost um perfectly done what i'm going to do here is just put a touch of clotted cream phil i know you like clotted cream right i absolutely do just put that heritage into my apples and that's going to make it a little bit richer a little bit more sort of soury and just look at these now before i turn them a little bit of butter in there turn up the gas or swap the rings and look beautiful just lightly squash that down it really is such a lovely way of using croissants over and over and over nice thing about it you know the croissants cooked so don't go crazy in terms of having to worry this is a breakfast a brunch that can be put together literally in 10 minutes it's so lovely because it's soft and then every so often you get a bit of caramel apple and it's got like a crisp lovely yeah yes yes this is a lovely treat if you're going to make some breakfast with someone isn't it yeah also it's just anniversary special and you know it's just look that is done let's see they've got a nice glaze on there now and i hope that gino is literally tuning in fred's upset and he's trying to put on those tight trousers again i'm just gonna go around the side with my apples but look at the toffee in there okay so sometimes you start hitting that on top it's gonna make all that nice sort of crispy croissant somewhat soggy but this is a show stopper when it hits the table and then finally phil this is for you just a little bit of clotted cream i'll use a hot spoon so it comes out beautifully you know that's very good on top there a little dusting of that powdered sugar i've got a little bit of sesame seed brittle here okay that gives a little bit of crunch to texture and then just sprinkle that over there and i forgot the cinnamon powder but that honestly stunning thank you he's on the telly tonight at nine and this is the book gordon ramsay in 10. thank you mate thank you for all of the details of today's recipe and more delicious ideas from our this morning chefs head to the free this morning at

Channel: This Morning

Views: 348,645

Keywords: this morning, this morning itv, holly willoughby, phillip schofield, this morning funniest moments, this morning interviews, alison hammond, itv

Id: 359eSimAhnI

Length: 8min 7sec (487 seconds)

Published: Mon Oct 04 2021