Pastry Chef Attempts to Make Gourmet Cadbury Creme Eggs | Gourmet Makes | Bon Appétit

why is the funny clucking like a chicken the bunny is laying the egg isn't is that a thing like the Easter Bunny lays eggs it's hard hey everyone I'm Claire I'm in the v8s kitchen and today I'm making gourmet Cadbury eggs I probably had maybe like three Cadbury eggs in my whole life but I like the idea of them a lot they're kind of delightful I just did not I don't know I would never like buy a bag for myself I was already stirred I do like Cadbury chocolate just cuz it's like it's so sweet it's so creamy and it's just kind of magical even though you know I'm sure it's not like the highest quality chocolate but there's just something about it I've never seen some of these different kinds I guess this is the classic the Cadbury Creme Egg it's a chocolate egg with a cream filling so it's Hollow then there's also a caramel egg which I'm excited to try Cadbury scream egg trying to make this Halloween themed then there's mini eggs which are milk chocolate with a crisp sugar shell so these are solid not failed look at the little bunny I think I liked it because we had a bunny when I was a kid Prima's foo-foo she was a terrible pet and she fit us constantly and we couldn't really play with her and if we try to take her out to play with her she would run under the table when take us two and a half hours to get her back in her cage it was not a great pet it was a very pleasing very kind of classical egg shape hmm mmm all right Wow one thing I didn't recall was that it was this filled it is like really really filled I thought there would be more of like an air pocket I'm gonna taste it I mean there's kind of a different texture to the filling there's semi-liquid very sticky filling and then there's this part at the bottom which is sort of like a little bit thicker almost more like frosting texture mmm the filling makes my teeth hurt that's so sweet I'm kind of loving outside though it's just a very delicious and smooth and creamy there is a seam right down the length so it's pretty clear honey's are made just trying to crack it along the theme you want a Cadbury egg yeah like look at this do you want a half the caramel is like pretty mint caramels it terrible yeah what the screaming well well what an unappealing color this is actually one of my favorite I couldn't love that Indies I kind of nibble the chocolate and leave the filling cuz I'd care less about the filling than I do about the chocolate what do you think you're gonna do I want to use real eggs as the mold Oh fun I've never actually done that before really blow out an egg you know what if you just make two halves wait you won't even have to open the eggs not like with silicon I mean I'm going to feel I'm gonna empty egg it'll be animal yeah whoa okay I'm gonna take a closer look at the single Cadbury egg take a look inside take some measurements so I'm gonna clear all this off and get it on a cutting board I'm gonna cut it around that central seam okay so the yolk is this area at the top but it is pretty swirled into the rest of the filling which is white it's almost the texture of like icing on a loaf cake or a bundt cake that kind of thing which is just like milk mixed with powdered sugar and actually the thickness of the walls it's not uniform that's all the same all the way around in some areas it's thicker and some areas it's thinner this is smaller than a large egg it might be closer to like a medium chicken egg thank you this is a large egg so it's probably twice maybe more even three times the size of Cadbury egg this is gonna be huge maybe we'll get some medium it's just they're a little bit smaller now it's time for my favorite part reading the ingredients milk chocolate friend disease sugar milk chocolate OCO butter look fat on fat milk soy lecithin natural and artificial flavors close parentheses sugar corn syrup high fructose corn syrup contains Supercenter less artificial color I print the seas yellow 6 close parentheses artificial flavor how seam chloride White's not a whole lot going on it was pretty much as expected that's the filling of this is corn syrup and sugar I'm printing this will be an episode of gourmet makes where the goal will be to create a candy that has aspects of a cab react but I'm not in any way trying to replicate a Cadbury egg because the filling is kind of so it's kind of like a nonentity the filling it's just made of sugar and I can do better than that so we're gonna be a lot of crafting my bag which I'm excited about got the ingredients down now we're gonna do a little bit of research thank you not quite we had mine everyone wants to be like everybody only he brings Cadbury cream eggs with their delicious milk chocolate outside and creamy filling this part filling like a look at that shot it looks so delicious the fillings and the ones we opened do not look like that but this is what I aspire my version to look like so my plan on day two is to come in and start by focusing on the filling which I'm going to make with I think like a homemade spring condensed milk and trying to get that in a good place then move on to construction and using real eggs as my mold but all right I'm I'm kind of excited I think it'll be a fun project all right Cadbury eggs jzhp of Cadbury egg and forgotten too this is what we were doing I think it's gonna be a challenging but also kind of fun and interesting process so today I'm gonna focus on trying to make the chocolate shell using real eggs as my mold and then if I have time I'll move on to the filling I've never done the technique called blowing out an egg where you remove the white and yolk from the shell leaving it intact Danny where the skewers look thank you okay but what the shirt it's perfect oh my god I didn't realize well you didn't do that on purpose I was like this is this shirt that's clean so today we have medium eggs because I was trying to get something a chicken egg as close as possible to the sides of the actual Cadbury egg so I'm gonna try to poke a hole ah now let me turn from this direction actually all right that look great all right that was fun not that bad I'm gonna grab a paring knife and try to make sure the membrane is off of there and then also I need an opening so I can sterilize it with boiling water hi Carla how are you just blowing out eggs I mean I feel like this is sort of maybe it's because of the commercials and stuff but honey that like yolk ask thing yes the commercial really exaggerated it's the presence of like a yogi definitely oh my god and it's grainy I know I wish it was more like marshmallow a like that feels to Easter you to me then it would have like a marshmallow vibe oh you just kind of gave me an idea there's like not very large holes yeah I get stuff in there right something we need to either have to be liquid all right if you like you type it in there yeah I could type a filling into it doesn't made me think of that when you said marshmallow Oh filling maybe I'll try that all right I'm going to cut out some of that membrane and then once I have a bunch of the eggs blown out I'll sterilize all of them what should I make with the egg maybe I'll just make a big omelet I'm feeling good about this process so far oh I think it's fine it didn't crack so I've emptied out all the eggs I want to sterilize them and then while I'm steaming them I'm gonna make something with the eggs which I had to strain to get all the little shells out [Music] yeah I thought they were bigger oh my god they work they're like this big rat you're very right right you are correct [Music] it's gonna be a thick omelet take it please so here is a chive and cheddar omelette French style very simple don't you is eating it's delicious the shells look great nothing broke mister I'm trying to see if anything happened to the membranes everything looks basically the same as when it went in these need to fully dry because if there's any water in them that's gonna be a problem for the chocolate so I might put them in the dehydrator for a bit well what you know what temperature does plastic melt add we've a paper cartons I want to use the paper carton it's really better this seems less hazardous while the eggs are dehydrating I'm gonna start the filling don't throw it don't throw it okay all right let's just just throw it at me Oh God I used to just got like that near gun inside that good okay so speaking of big ooh yeah what I'm trying to make right now I'm making homemade speaking events milk because I can't really decide like what else to make it out of right it's like sticky and gooey and like Joe just like cook it down but like don't let it caramelize yeah tiny bit of color yeah but because you kind of then have to have like a distinctive to like die a little bit right or something yeah pretty good something else Oh there'd be a separate mixture or what yeah I think I'll let you know so it starts with 32 ounces milk six ounces of heavy cream 7 ounces of sugar hit a vanilla paste and just a pinch of salt I'm gonna put this on the stove shouldn't really vigorously boil though it's gonna take probably an hour and it requires pretty consistent tending so I was like what have we set up a stirring contraption and then someone had the idea to use a stand mixer and it attached of spatula to it turn it on we're gonna try it why not here's a thing I'm making a swing condensed milk yeah I want to set up a stirring machine but like I want to suspend it over that mixture can you get it you know one of those like rigs with like a mixer clamped to we also have a C's Dansby you got that stuff Kevin go to find a c-stand you go clear how does it work so then how how does it attach to there I'm into this oh all right I think this is great this rig Claire I don't want to have to stir for an hour good for you I love this Kevin mostly did it who broke out the C's damn cab out yeah yeah bud maybe yesterday I seen all week really yeah it's Tuesday but thing this is great good yeah hey clutch the robots got it exactly this is awesome oh all right Brad's approval and now we are gonna have lunch come back in an hour and I think that this will be done and our eggs will be dry all right this contraption is working great I was afraid that there maybe would be some sports and you're sticking around the sides but there wasn't even any of that it's not done yet but I can just leave it here the next thing I want to do is grab my shelves from the dehydrator it should be pull any dry so first I want to call out the egg and wave just chocolate so it's about 20 grams of chocolate my guess is all need 50% more chocolate so I'll go with 30 grams now I want to measure the weight of the shelves so I know when to subtract so that she'll is 4.8 I just want to get an average four point two five point two five point eight Wow there's pretty big variation and it leashes call it five grams I'm feeling like this is a good texture look at this it's pretty thick see I can run a finger through it like that it's delicious you know what I might melt a little butter into this yeah yeah all right so I'm going an ounce of butter and then I'm gonna start over an ice bath I feel like it is thick enough this is homemade and then this is Cadbury the kisses these are really similar I might just dip a hand blender in here to smooth it out so that I have a super uniform consistency more like the original the flavour is very good I like the look of it the color and everything the consistency might be a little off so I'm just gonna let it sit there and I'll come back and evaluate later in this afternoon what is the tempered chocolate oh I'm gonna say what I used to say which is just roll back to one of the 18,000 other episodes in which I say it and play it play that clip I refuse to say for the probably a 12-time what type of chocolate is so I'm just gonna go to the tape tempered chocolate is chocolate that is heated cooled and then heated again to specific temperatures so that the chocolate has a firm snap when I mostly learn from Seoul is you have to stir the out of it to the point where it's almost about to set and I want to bring it to 110 probably goes in and it's bringing the whole temperature of the 85 Fahrenheit all right so now back on to the water until I get up to 95 I could I guess I could should I try it I'm at 88 89 94 oh my god 98 ah damn help oh my god you guys what just happened okay we're at 93 94 all right I think we're fine so I'll do a little test patch on the parchment paper and while I'm waiting I'm going to just set that on there so uh do you have a minute I feel like I've tempered this really well but now I feel like it's not tempered did it go past it no and I've just been keeping it warm it's just there do you I'm gonna go with poor I'm gonna go with it I think you should okay so I need to create a chocolate shell inside of this shell thank you so now I'm transferring the chocolate to a pastry bag because that'll be the easiest way to get it into the eggs then pour the chocolate out and repeat the process to get enough of a chocolate layer built up so now my eggs as far as I can tell they're filled with chocolate what I'm happy to see is that there's really no chocolate that's dripped out and is pooling in the bottom so that to me says that there's a nice coating on there basically I'm just repeating that process until I build up around 30 grams of chocolate so we'll come back tomorrow finish the chocolate I can evaluate my filling in the morning and I know I'm feeling pretty good about the process so hopefully wrapping it up on day 3 today I'm going to continue to fill and empty out the eggs to build up the walls of the chocolate so that I can fill them and break apart the shell and then I'm pretty much done I want to take a look at the eggs which I left in the fridge overnight not today boy they feel good I mean this parts I mean this is really kind of fun I'm thinking that I'll get a thicker layer of chocolate this time around because the cold chocolate that's already in there we'll set the chocolate that I pour in and when I pour it out they'll just be a thicker layer on top so I'm gonna leave these in the fridge while I temper and this is the chocolate from yesterday I'm gonna chop it up and use this supplement with more if needed and just repeat that whole process I also want to look at the filling I may be a okay I do feel like after I blended it with the hand blender to smooth it out it just been the consistency a bit I could try to beat some butter into it and that was certainly thicken it it's close I just think it needs to be a tiny bit thicker alright this is the chocolate from yesterday I'm gonna chop it up and then repeat that whole tempering process alright so I'm gonna pull this off I'm gonna just repeat that whole process from yesterday and then empty all of them out oh these are gonna go back into the fridge and fully set and then work on the fillings and then fill and try to chip off the chocolate and kind of see if I got an egg out of this whole business it's so fun I like really like doing this so she's gonna go back into the fridge and we'll come back in a little bit and see how it all looks I feel really good about the chocolate and I feel good enough to move on to the filling so I'm going to work on the texture of my sweetened condensed milk mixture and also start to think more seriously about the yolk I guess at this point I'm feeling like I'm gonna make a liquid caramel and just try to get it to the texture where we'll hold its shape but it's still soft enough to bite through and isn't like a chewy sticky mess so that's where I'm gonna start so I'll start with about a half a cup of sugar 2 tablespoons water 3 tablespoons heavy cream into distance better take this over to the stove I only start until the sugar is dissolved and then after that I stop stirring this is a nice dark amber color so I'm going to add my other ingredients to stop the cooking so it doesn't burn and then the butter so once this is all smooth and the butter is melted and everything is well incorporated I'm going to stir it over in ice bath to cool it down just so I have a better sense of the final texture I don't want to be liquid but I don't want it to be like a chewy caramel either I'm gonna let that fully cool for the filling I'm going to melt some butter and emulsify it into this mixture then as the butter cools it should thicken everything really nicely I'm gonna do another 2 tablespoons mmm it's really good really really delicious that it really helps balance out the sweetness a lot but I'm not sure thinking it enough Chris this is homemade sweet condensed milk into which I yeah I emulsified some butter it's very tasty do you want to try it least you got like no color and it's a boil over I'm so impressed thanks it was all of that robot it's good right it needs to be thicker ooh it's good right now what's happening here is this here yolk this is caramel what because I was trying to come up with kind of a yolk mixture and I'm not I'm not sure what to do about it do I go for something that visually says yolk or do I go for something that's gonna taste good like this came out like my initial thought and it was put yolk in your yolk what would happen if I melted a little bit of that into this and cooked yolk into it I think that would be pretty cool that's like a stir custard all right thanks great I also like the idea of using eggs in it cuz it's eggs and it crack a whole egg and then just be yolk into this one okay a dollop of this caramel we couldn't find the fancy food corn so I'm just using McCormick now let's click the yolk of a really healthy egg all right so this hit 180 I'm gonna take it off the heat and then I'm gonna do the same thing with the other batch [Music] I'm gonna bring this over here oh what fun guys right you're just storing this until it's cold hopefully thicker so like did it get thicker it's like hard to say oh I mean I do think yeah okay I do think it's thickening maybe I'll add illicit you know yeah yeah it should be maybe it should be a little thicker than I should I add more butter to try to emulsify it in yes right yes okay that's what I'm gonna do solid ever in town exactly it was so much thicker yesterday and now whatever more better same way it's before in the hopes that this will really further thicken so I added 2 tablespoons at that one I'm gonna add 1 video all right let's wrap this up here are my mixtures I do think that they seemed thicker I think I'm gonna go with it I just really like the way that they taste I think the look as good and I'm just kind of hoping that they set up so I'm gonna look at my eggs oh my god these feel good they feel solid is this too thin Gaby let me set it up the truth in Oh anything good more sugar to me I don't wanna I don't wanna make this sweeter with gelatine I know but gelatin such a weird texture I don't know now I'm thinking Abdallah 10 bye bye Gaby enjoy your egg baby I think maybe I am gonna do gelatin what's good about gelatin is I can hydrate its melt on its own and then stir it into these mixtures while they're cooled and then I'm done and then I just I'm not gonna do this anymore cuz I'm getting tired I'm gonna get some gelatin first thing I have to do is hydrate the gelatin and some water just sprinkle the gelatin over the water she's like kind of to watch I'm gonna add more this is just soften for about ten minutes and then I'll take it over to the stove and melt it and add it to my fillings like it's already less liquid see how it's falling in sheets and kind of clumps rather than in like a thin stream I'm gonna fill them enough time all right it's gonna go into this piping bag I'm going to fill everything with the white and then put the piping bag with the yolk mixture into the center and then pipe just sound up kind of suspended in there these are looking great I have to say I'm pretty excited about it it definitely is more cream like but it's not dripping so I'm happy about that I do feel like it has sort of that same amount of thickness and it tastes great now I'm gonna do the same thing with the yolk mixture I feel really good about these I think I might not temper it it's just not worth it like I just I need a tiny bit of chocolate you know what's gonna notice don't tell anyone I want to help us set the colors don't blend too much and then everything kind of stays put but I think given the thickness like thickness looks pretty good so we're kind of out of time today but the last thing I'm gonna do is just clean up the edges of the chocolate to take away any of the filling and then I'm gonna cover these I'm like really enjoying this episode it's just really fun just that keep saying it because it doesn't really happen that often it okay cool okay today's day four everything's been going well so far and I just am in the final steps which is plugging the opening with a little bit of melted chocolate letting a set and then tasting them I'm actually really excited to use and all I'm gonna do is melt a little bit of milk chocolate and I'm not going to temper it because it's really difficult of tempers are just a small quantity of chocolate and I really only need like an ounce of chocolate to fill these tiny little holes so it's just not practical and also I want to I'm gonna make a little corn a to pipe the chocolate in just a little opening this is all melted I'm gonna bring it back over so I'm just gonna start piping just until I fill the opening really I might come back in with like a little toothpick or a spatula and smooth it out and then I'll just wipe off excess with this paper towel this chocolates already starting to set and I'm gonna pop it in the fridge it probably just needs like five minutes and then I can start to take the shells up well I've been waiting for the chocolate to set and I pulled some pastel luster dust colors to see if we can give it like a little Easter egg knee kind of feel on the up fun person to peel them okay here we go I'm going to peel these one by one so this is gonna take a little while there we go oh yeah oh my god look it is a perfect egg I love it so much that's really satisfying I would do this again I like it so much alright so I'm just gonna go one at a time get these guys killed oh yeah the chocolate is bloomed and this one it's like perfectly smooth and shiny here let's do that thing again with this one cuz it looks way better but let's see what the other ones look like oh they look good Wow but look this is some of your finest work thank you except I'm how do you expect a consistency issue see how that one is speckled and those are smooth and then this one is speckled what's that for anything the chocolate oh yeah maybe that's something to do with like I don't know the interaction with the membrane of the shell or something you know what's it is they're not completely smooth but how come they're different this is my question because it's like the same eggs baggage ah let's see about your chocolate interesting I know right I don't know good question yeah I stole up I'll be around alright this one's kind of in between so weird chocolate is fascinating and frustrating oh my god like look at the crazy pattern on this one it's just really strange they're getting crazier and crazier some of these came out really smooth so like what did I do wrong that's what I think - yeah I think it's the shells at least the other parts of it worked out well like I think there's obviously even coverage and they came out of the shells it's so amazing how there's no seam does the original let me see it does Oh ABS yeah even better yeah exactly gourmet I'm gonna decorate them with luster dust and these two alright so I'll call you when it's time to taste so now I'm gonna start decorating so I'm just gonna go one color at a time and do some kind of like cup washes of color all over wait a minute I'm having flashbacks from the screen - jelly beans this is the opposite of jelly beans so the luster dusting is complete and now I'm gonna just add a speckle of gold around the surface just here and there alright last one okay so here is homemade and original side by side so fun we're ready to taste pretty much the first thing I want to do is cut one open so we can hopefully see the yolk and the filling whoa look at okay there's a little like an egg it does not look like an egg right not only is the yolk more defined the thickness of the chocolate looks really good to me it's not super thin and what in some places and then really thick on either end it's pretty even okay I taste it they're really good it's definitely less sweet then it can't break it's so sweet cause it's milk chocolate but I love the way the milk chocolate kind of marries with the milky filling and you get a little bit of vanilla it's just like kind of delightful this to me is like what you wish a Cadbury egg tasted like it's just really tasty mmm I love the way these look you too this was really fun okay I love my skin I think I love Easter I love Easter look how good that looks no then it was like so much learning in this episode because they learned that if he's actually really easy and fun to make your own sweet condensed milk cuz that was the base did you have a robot doing that yeah but I did the thinking ro bunches did the stirring Clara you've outdone yourself oh thanks guys I might make these again these are so pretty I love them slam dunk the chocolate tastes great what it make that part the face I know but but it's tempered it's tempered I had like the art direction on it uh-huh the cream is actually very nice I know isn't that yes as a person who's been on record saying I don't like a cream filled egg right Stacy right the thing that's nice about your is is that the texture it's just a little firmer it's a little tighter yeah I was a little upset but but at the same time like I don't want to do eat chocolate that's true I'm like wide it isn't it was on your hands let's talk about chocolate snappy snappy poplin is snappy we're gonna just say that the bloom on the outside is a result of the we're just your egg membrane and not ill tempered chocolate this was so much fun I love this one yeah I only want to make chocolate eggs from now on it's where we got here would you like to try this piece this half I feel like one of the you're like most like definitively improved gourmets of anything yes like took something that I would not eat and turn it into something that if we weren't rationing this out I would ask for another oh my god I'll save you one yes Thanks doesn't maybe one of my most enjoyed episodes yet just because it was so fun and something about using real eggs as the mold just felt like super there's like a real purity to this episode that I enjoyed so much plus the crafting the whole thing was just like one day craft project the luster dust use all my favorite stuff and I think the end result is super delicious so this is a fun one and now the next one could be terrible and it'll be fine they'll all even out here's how you make gourmet what are they cold here's how you make gourmet Cadbury eggs to make the egg moulds use a small screw to pour a hole in the wider end of a medium egg and then use a small scissors to cut a wider circle on the top use a skewer to stir the raw egg inside the shell and break up the yolk then turn the egg upside down and shake out the insides repeat with a dozen eggs rinse out the shells then place the empty shells in a steamer basket set inside a large pot filled with an inch of boiling water cover the pot as seen the shells for 15 minutes remove from the heat carefully transfer the shells to an egg carton hole facing up and place in the dehydrator for a couple of hours to ensure the interiors of the shells are completely dry then transfer the shells to the refrigerator contempor the chocolate melt 400 grams of good quality milk chocolate disks in a bowl set over a pot of steaming but not simmering water stirring constantly until it registers 110 Fahrenheit on an instant-read thermometer remove from the heat and stir in 120 grams of finely chopped milk chocolate then start continuously until the solid bits are melted and the temperature of the mixer drops to 85 Fahrenheit remove the water from the stove and place the bowl of chocolate back over top stir constantly until the temperature rises to 95 Fahrenheit scrape the chocolate into a piping bag and snip a small opening and then carefully pipe the chocolate into the eggs filling almost to the tops working one at a time over a bowl turn the eggs over and gently shake out the excess chocolate turn the eggs right-side up and place back in the carton then chill and how the chocolate is set repeat the temporary filling and pouring off process until each egg weighs about 35 grams chill until the chocolate is set and you're ready to fill the eggs to make the caramel combined 1/2 a cup grayling sugar in two tablespoons water in a small saucepan stir over medium heat to dissolve the sugar and stop stirring and bring the mixture to a boil cooks rolling the pot and washing down the sides with a wet pastry brush until the caramel is a deep amber color remove the pot from the heat and carefully stir in three tablespoons heavy cream and two tablespoon of salted butter bit by bit until the mixture is smooth stir the caramel over an ice bath until fully cooled to make the filling combine 30 2006 ounces of heavy cream 7 ounces of granulated sugar 1/2 teaspoon vanilla paste and a pinch of kosher salt in a large saucepan and bring to a simmer over low heat stirring constantly to dissolve the sugar continue to cook whisking constantly until the mixture is thickened and reduced by a little over 60% remove from the heat and stir over an ice bath until fully cooled blend with an immersion blender to eliminate lumps then slowly stream in nine tables myths of melted cooled butter blending constantly to emulsify place 1/3 of this mixture in a small saucepan and whisk one large egg yolk and a generous dollop of the cold caramel in cook over low heat whisking constantly until the mixture registers 180 Fahrenheit remove from the heat and whisk in yellow and red food coloring until you achieve a yoki color set aside place the remaining mixture in a separate small saucepan and whisk in 1 large egg cook over low heat whisking constantly until the mixture registers 180 Fahrenheit remove from the heat and set aside sprinkle 1 tablespoon of powdered unflavored gelatin over a small saucepan filled with a quarter cup of cold water and let sit for 10 minutes to soften the gelatin gently melt the softened gelatin over low heat until completely translucent and free of granules blend 1 tbsp of the gelatin mixture into the yolk mixture and 2 tablespoons into the whites mixture transfer no White's mixture to a pastry bag snip a small hole and fill each egg 2/3 full transfer the yolk mixture to a bag and fill the eggs to the top cover the eggs and let the filling set for several hours at room temperature milk more milk chocolate and dab some into the holes to fill then chill until the chocolate is set use a paring knife to chip away the shells around the opening then peel off the shells decorate the eggs with luster dust so I buy into it yeah alright ready ready world oh thank you unknown ID

Channel: Bon Appétit

Views: 5,303,589

Rating: 4.9342251 out of 5

Keywords: gourmet makes, claire, claire saffitz, claire makes, claire bon appetit, pastry chef, claire gourmet makes, cadbury creme eggs, make cadbury creme eggs, making cadbury creme eggs, how to cadbury creme eggs, claire cadbury creme eggs, claire makes cadbury creme eggs, gourmet cadbury creme eggs, cadbury creme eggs bon appetit, cadbury eggs, gourmet cadbury eggs, diy cadbury eggs, homemade cadbury eggs, cadbury eggs recipe, claire cadbury eggs, cadbury, easter, food, bon appetit

Id: 3QqnhDI7VFA

Length: 32min 44sec (1964 seconds)

Published: Thu Apr 09 2020

Reddit Comments

[u/arawal]

"Best thing I've seen all week!"

"It's Tuesday but thanks"

LOL

[u/Rated_PG-Squirteen]

Wow, blowing out the eggs to create the Cadbury mold turned out so much better than I could've ever imagined.

And what the hell? Chris loved that condensed milk concoction so much that he licked his spoon twice, and we didn't even get them see him eat the finished product.

[u/chairmanchang]

I love it when they MacGyver a contraption for the show!

Moderately stressful when they decided to use the Mix-Bot to temper chocolate, but it seems Claire has finally mastered classic tempering? :,)

[u/BigCheeks2]

I feel like this is some of Claire at her best. The end product is clearly a true gourmet version and she inserted fun, creative innovations into her process. Plus a proud, fun-having Claire who successfully tempers chocolate is always a wonderful thing.

As much as I enjoyed the Andes mint episode (I found it hilarious), after seeing Chris and Brad kinda half-ass the show, I'm appreciating Claire's perfectionism and creativity even more.

[u/margopolo1]

I love the relationship Claire and Sohla have! It is so obvious they respect each other's baking knowledge and watching them interact recently has been such a joy

[u/gretelthunburger]

As a BA fan in the U.K these videos coming out around 5pm are getting me through the day!

[u/EngineerAlba]

That was so much fun. Maybe my 2nd most favorite Gourmet Makes video after Ferrero Rocher.

[u/MultiMidden]

I know Cadbury US chocolate is different to the Cadbury UK (and elsewhere) chocolate (made under license by Hershey's). How different is the US Creme Egg in comparison to the UK one?

Just by the wrapper I think they'll be different as the UK wrapper is purple, yellow and red.

Edit: US/UK

[u/petitveritas]

Claire finally has fun with Gourmet Makes, no day 4, and it was easy to make a Cadbury Easter egg and... the universe cancels Easter.