Pastry Chef Attempts to Make Gourmet Choco Tacos Part 1 | Gourmet Makes | Bon Appétit

don't worry about it that wasn't thank you singing this piping bag but don't ask me to explain why okay cool make sure you don't yeah [Music] sorry hey everyone I'm Claire I'm in the v8s kitchen and today I'm making gourmet choco tacos I have never had a choco taco but I still kind of know what it is just because this is like a thing and it's a great idea I love the idea it's a brilliant idea govern minute is so there's the sugar cone hard taco shell then there's a vanilla ice cream filling with a fudge swirl the shell is lined with a chocolate coating which wouldn't even realize but it's pointing out here on the back and then the whole thing the kind of edge of it is covered in a chocolate shell with little chopped pieces of peanut on it on top so I wanted to say doesn't quite live up to the what's promised in the photo the ice cream is not fully coated by the chocolate the cone taco shell is kind of thin and also it's not crisp like it's soft it's gonna Bend which I suppose is just sort of what happens when why these are really melting when you know it sits in the freezer for a long time but it's also maybe thinner than I was expecting like I was just kind of hoping for something a little wider and more substantial the best thing I can say about it is that it's cold and sweet and like together those things initially are like pretty pleasing but everything else is kind of underwhelming you could certainly do better but just know that since the expectation is that it's going to be easy for you uh-huh the final product better be like yeah I'm not worried I'm not worried I sound a little worried no I just want to let you know what I'm expecting all right it would be really fun if the taco shell was made with masa oh my god fun you know I mean I could put a little masa harina in the corn batter make it more of a taco it's not delivering it's not choco or taco I want both of them you're saying brought in my room is like crema that's an interesting idea with a mole a swirl oh my god actually I'm not so sure okay but it could be like I'm next to get a hot chocolate type no I don't like that even having to make a million different flavors but I do like the idea of adding a little twist to the flavors I like SOLAS idea of the masa I guess it's sort of more fun than just recreating it exactly and this is an example of an episode where it's a real thing like I can I can make really good homemade versions I think of all the components and so I'm just pretty confident I think it's gonna be a fun process and I'm pretty confident about it so it's so easy guys all right I'm women do some measurements take a look kind of break it down piece of cake oh my god dan would be proud whoa damn okay so these ones have been in the freezer the whole time I will note still very very soft from end to end it is about 13 centimeters you know you can clearly see that the shell starts off as a perfect little circles rough there's anything else to really look at I mean I can take a measurement of how thick the shell is it's about three millimeters I want something maybe a little bit thicker but also lighter and more crisp so I want to angle the sides of the shell a bit more outward and also just make it a little bit thicker so it's a little wider and just feels more like a taco Oh okay time for my favorite part reading the ingredients nonfat milk sugar peach sweet flower fractionated palm kernel oil coconut oil corn syrup I roasted peanut cream corn syrup solids way in syrup high-fructose corn syrup a powder or Lassus less than 1% of chocolate process with alkali milks saw oil soy lecithin Coco natural and artificial flavor contains lanolin soybean oil on owen diglyceride caramel color modified tapioca stir cocoa powder process with alkali locust bean gum Oregon lactic acid foreign oil vitamin A palmitate carrageenan it's a lot of stuff the list of ingredients where there's less than 1% is longer than in the list of regular ingredients I don't know what fractionated palm kernel oil is I mean I don't know what fractionated means either has an article called the history of the choco taco well hey that's just personally nothing new Under the Sun because this has that Alex Stupak and a Ben pay own and then company can sell I'm not sure if the krona did a version with a masa waffle shell just means that I think great minds think alike the choco taco was invented in 1983 by Alan Jersey that's the adventurer how rich that guy is a billion sold so I have an idea about the ice cream that's where I'm gonna start and I'm going to make a big batch of vanilla creme anglaise as a base custard for the ice cream and I've also was thinking that it would be fun to do in or chata flavor I guess it's pretty easy to a couple different ice cream flavors from one single base so I'm gonna use the formula from Ben & Jerry's and I look that up I've done so many of these basically I you know I'm making it happen happen it's pretty straightforward so for creme anglaise I'm only using yolks so I'm separating all the eggs we have Mexican vanilla amazing sauce on other flavors you don't want to hear from what make like s'mores flavor but get some like fun like marshmallow thing like chocolate ice cream dip it dunk it graham cracker or in your you don't want to hear and I know you don't want to do this so why are you making a talk another idea is cajeta which is like a Mexican caramel sauce made from goat's milk which is so delicious and I kind of love that idea it's like a goat milk version of dulce de leche I'm adding both being an extract because combination of flavor and I like seeing a little flecks of vanilla 200 grams of sugar but this is going to come up to a very gentle simmer I'm going to blanch my sugar and egg yolks together is this called tempering the eggs so I'm adding some of the hot dairy and now I just stir this until the whole mixture comes up in temperature you know would be helpful right now our robot I'll just sit here and stir but it would be helpful the yolks that I used were extremely orange so you can see this base has a really yellow color I love crema glass might make us more and while this is cooling down I could probably do a test run of the cone I looked up a recipe by the ever brilliant fella parks all her recipes are so thoroughly tested gonna follow her formula oh hey you guys this apron I got even got wash with an Andes mint in it I only know two people who were eating Andes mints last week and wear aprons once name is Brad Leone the others Chris Morocco anyway no oh oh my god I forgot about the moss up damn it where's the where's the mop kinda masa harina feel like this doesn't smell particularly corn yeah Oh God like in a dry skillet I like that idea I just make everything okay so I like I like how we encourage some form of mania and the other yeah which I like should be thick but pourable the consistency looks excellent alright so the last thing I want to do is divide my base into three equally filled four containers I'm gonna add a half a cup of this is just white basmati rice and the cinnamon sticks we've been steep overnight in the mixture I'll blend it in the morning and everything was just chilled and we come back tomorrow so my goals for the rest of today on day two will be to get my ice cream basis flavored and spun I'm freezing then to make and form my taco shells and then ideally make some hot fudge I think the best place to start actually would be to start on the cajeta because that has to reduce for a long time on the stove here's my three ice cream bases I have my goat's milk I just love the kind of gamy barnyard flavor of goat milk and I just think it makes a particularly well-balanced delicious caramel to have that little bit of savory grassiness in there too and I'll just simmer it should take maybe 45 minutes or so till I have like a thick caramel color Doce de leche and while I'm at it I should probably get my ice cream maker and get that cooling down it's just really I got it I got it yeah oh my god okay I turning on pretty cool nope totally know how to work this alright I think I got it alright Carla when you make or Chadha do you blend the whole cinnamon stick - maybe she do have I would do half and like see how it goes okay [Music] Oh getting real foamy I've never really seen something behave like this it's really kind of strange okay it's so good mmm doesn't sound delicious to say it but like this great rice flavor plenty of cinnamon you get the vanilla just like something magical happens and you make it I do want to strain it to get any of the big rice particles out and I don't want there to be grit in the ice cream and actually because the machine is cold I'm gonna go ahead and put extra the first batch of base in because I just want my plain vanilla flavor to start spinning we use the same machine on the Ben & Jerry's episode this is a Breville ice cream maker the advantage of the machine like this is it self cooling all right it's I'm going to pour this base in you can see also that the creme anglaise really thickened the chamber in here is already cold it pre cooled and now this will just spin until it turns of ice cream Oh Chris we give it a stir they think should we do the robot do the robot Claire I don't want to have to stir for an hour can we get the robot okay Kevin's gonna get the robot oh thanks our old friend this is heavy [Music] are you a character whoo whoa Oh God then quite get it tightened tight enough okay let's try it all right I think we're good Chris how do we make it do this John we're done you're gonna stand back there and then just just slowly kind of go back and forth about like like all day yeah okay probably you only need maybe another like 45 minutes or something 45 minutes yes that should be fine that's great oh here I'm owed too much too much like slow yeah beautiful beautiful let's look at the ice cream John you're a natural I feel like ice creams done cuz I kind of forgot about it this is the vanilla [Music] that's your reward oh it's fantastic isn't it good it's really nice it's really good it's a little subtle you think I was expecting more enthusiasm but that's okay it's nice it's nice I think it's delicious and eggy and rich and light it okay okay great what's Oh Chris I wasn't sure what I was tasting about maybe we like already had like rice in there or something oh all right Chris no it's fine oh I forgot I forgot I was talking really exciting yeah all right never mind John you're doing great it's actually very fun all right so I'm gonna transfer this into this container and then freeze it solid now the next step is going to be spinning the horchata flavor are you taking oh my god wait John I think I'm good now that's spinning I can do this okay yeah excellent work you add that to your resume whoo now I've gone from latte color to cappuccino colored and eventually we'll kind of get down to a deep mocha caramely color and I wanted to be have kind of a jammy thick butterscotchy consistency so this just has to go a little bit longer but I'm really impressed in how evenly caramelise it's getting did you see this lesson yeah also this is a ricotta ice cream you know try it yeah well gritty got some writes flavor little gritty little eggnog II yeah but I like that part of it no not in a bad way I think it's good I was gonna ask but I just saw the box I put it together quick like that you're making choco tacos yeah my childhood favorites you a try one I always have a plate of a chocolate really oh wait I don't think I've had one in quite some time I hope they really hold up oh look at that it's just like I remember do you remember being kind of soft inside a little bit okay and like that was kind of nice like that like in its own in a weird way that doesn't seem to be people savor parts didn't there used to be peanuts where that picture false advertisement my friend I feel like the chalk looks different they changed the recipe they gotta go screwing up a good thing it was perfect this is borderline drama Kaji and I didn't get any swirl in my ice cream I know this wears like no swirl in any of them yeah I've got up the peanuts they're cutting some serious corners here I'll make a homemade version will be delicious yeah there you go Oh Brad something bad happened right did you wear this apron last week did you wear this apron last week oh look at the inside of the pocket it's chocolate and part of the wrapper that like you know what it tastes like camel no what was that cereal that had all the different like rainbow Lucky Charms taste like Lucky Charms marshmallows almost to the tee we're gonna use no it does not oh yes it does no it doesn't know it doesn't Brad I think I think it's time for you to go I'm working on I'll see you tomorrow a little more opinion wait for it lucky charm our spell read stop infecting people with your weird taste Brabantio why don't you go home take off okay see you tomorrow so I'm just gonna sit here and stir by hand until I think it's at the appointment that I wanted I kind of see what Brad and so we're talking about it's very annoying you gotta taste like Lucky Charms marshmallows so annoying I know thank you oh you know what I was gonna put I'm gonna put a little rum in there all right so I'm gonna flambe on its own just cuz i don't i don't like a raw alcohol taste and dessert especially ice cream only think's going on here this I wanna plum should light up in flight wait Brad Brad help me wait wheel real quick no I changed like behind trying to flambe this rum it's I flambe cognac earlier what was the proof I don't know I don't know maybe it was higher okay if I walk oh the plot has to be hot first oh oh now I feel really done we cut that part our way okay we're glad that worked out yeah me too I learned something I did too you know after that it's still going this is going to go into the cajeta I'm gonna stirred over an ice bath stir it into the vanilla base and then make the last flavor of ice cream okay while we have this pretty light I'm going to try some tests with my masa cone batter and these things never cease to be useful these are the cannoli tubes and the idea is to use this as a form and to drape the cone over it I just have to figure out a way to suspend this oh my god where's that ceased and you look at this and again [Music] yeah you think seven there we go go spritz spritz that goes on this goes down smelling good so let me let this cool alright so while that cooks okay just hold some water it did down the coating that much wider than I'm saying it's not I think that I would not do any spin up alright so we like the shape of this form then we really get that corn I love the flavor actually definitely got the corn sweet no I don't think so it's so good yeah I know you're gonna get it to be crispier well once I format I could always dehydrate it she answered everything I'm really happy with this the color is really even looks good love the masa flavor now I just want to work on finding the right proportions and the right amount of batter to add into the waffle maker in the meantime I'm gonna pop this guy in a dehydrator it's definitely crisper than the first one because it's thinner I'll let that dehydrate until the Scooby wrap things up and I'll see how much of a difference it made this one looks great I think the dimensions of this particular waffle and the thickness look really good I kind of want to make something to sit on top of this and hold down the waffle as it cools so it stays in that shape and keeps its form I need Fred's ball bearings Oh you should do a few episodes back-to-back you got to do the Strawberry Shortcake bars I know I love the dammit I need like fabric I got Sola which wait Delaney very carefully I still think this is a good idea I just need something that's not a plastic bag that is such a good idea let's do that such a good idea all right this ice cream might be done it's almost it's very close let me taste it this one is my favorite it's so good [Music] Sola said it was brilliant I'm basically going to create a rectangular packet seal it and then I'll basically have my own little plastic ball bearing bag as far as I can tell it's pretty well sealed [Music] let's check really quickly on the cones that I put in the dehydrator to see if the texture is improved I got dried one thing I'll have to keep in mind is if I decide that they have to be dehydrated then I need to put them in the dehydrator in a way that preserves the shape over the form because I can't really open them without cracking it so that was a really good test I'm glad I did that hmm I'm actually surprised at how much I like this the cone shell isn't a great place after a little time in the dehydrator really crisp I don't know if I can do any better than this last thing is let's just see how this did looks pretty good looks pretty even pretty happy about that I couldn't be going better I recently found out that choco taco was a favorite frozen snack amongst my friends in middle school and high school and I somehow never had one I was like where were you guys eating all the choco tacos without me apparently they would get him at Blockbuster and I was like I was there I would like rent The Shining and they would buy choco tacos I don't know where I was anyway but today is going to be about making the hot fudge and trying to form and fill the tacos the first thing I'll probably do is make more cone batter [Music] here's the mixed cone batter I'm gonna let that rest and now I'm going to pivot to the hot fudge I'm gonna use a recipe that I developed several years ago that's BS best hot fudge you sit in the Ben & Jerry's episode and it freezes to a really nice consistency where it gets chewy and not hard and that's our hot fudge I'm gonna get it into a container and just let it hang out at room temperature until I'm ready to assemble I think I'll move to one of the later components which is the the chopped peanuts just thinking about how I want to gourmet this component a little bit Andy you all right its peanuts yeah that's what I want to ask you about more just more and actually it talked to you just oh I remembered that I was going to incorporate I was gonna I just made hot fudge and I was gonna make it sort of like Mexican hot chocolate flavored but I just realized that I did not so I might whisk some homemade chili powder into it all right and like a little Mexican cinnamon but in terms of the peanuts should I flavor them should I candy them should I add also a little chili powder or honey ro no I wouldn't want chili if you're actually in the chocolate um if you wanna maybe like fry them off rather than rose nothing yeah and maybe I'll penalize like a little honey yeah so the next time hot chocolate recipes all pretty much say to add chili powder and ground cinnamon I'm gonna use ancho I don't necessarily want like a lot of heat I just want that chili flavor oh so good so delicious definitely getting some heat from the chili at the end but it's not overpowering I think it's actually very well-balanced next step I'm gonna prep my peanuts and just rito-san to skill it with some oil I'll hit them with a little honey to kind of caramelize and some salt once they're fully cooled I'll go through and see if there's anything it got a little too dark with the rest I'll chop them and then I'll be ready to go for the outside for the coating on the choco tacos so and now I think we'll move on to making the cones because those need a little bit of time to crisp and the dehydrator yeah we'll grab the peeps and the mold whatever I do with my bag of ball bearings before I start to make them I want to try to see if I can create my hanging apparatus in the dehydrator so I'll hang the cones draping over their molds from this top rack I'm just trying to think a system yeah believe me picture hooks or other kinds of hooks do I need any picture books I can't really explain right now okay here's I'll just call you come down another point take a look if I get you more paper clips can I use a bunch of dates so the idea is to hang these by the paper clips so I'm making loops on either side to thread onto each paper clip oh yeah that's plenty of room you know I do the only flaw on this plan is it's not high enough hold please I inverted just one of these little measuring cups for height and I'm just using it as still I'm not gonna say anything I just came to Gabe like wow you know it certainly is elaborate is it gonna make the choco tacos any better probably not one at a time all cooked the cones form them on the C stand and then transfer them to the rack [Music] you know there's a gourmet makes museum we're gonna take it on the road it has artifacts from different episodes you wanna hang one how many people can like be laughs oh I am so happy with how these look the rack is working beautifully so are my stilts the straws the ball bearings we're really using everything then forming makes the toolkit they look great I'm happy with the color how uniform they are I love it now these go into the dehydrator it's like some weird wind chime that I've made these peanuts truly turned out better than I thought they would they're dry to the touch I don't like when nuts get kind of sticky or greasy there's super crisp very peanutty and delicious I'm going to chop them very uniformly I'm probably six to get rid of any dust and smaller particles [Music] I'm feeling great I really feel like our version it's gonna look just like this I think today I'll be able to finish and the first thing I want to do is check on the the taco cones in the dehydrator John can you hold this John's my seat stand okay just hold that right there I'm going to just take these off one by one oh they're perfect thank you thank you here's all my shells of eleven total I think for the most part they're good although I am concerned about what the ones that are a little more close at the top in particular this one I think this one I might have a sacrifice just to taste it Yeah right oh I've been having fun since day one good it gives you like sugar cone so my idea is to coat the top of the taco this area in milk chocolate and I'm going to use dark chocolate as the coating in the inside just for the balance of sweetness so this will just melt slowly I set a tile on fire once I coat these I'll pop them in the freezer I want everything as cold as possible I'm just gonna get these towels covered in chocolate but that's oh well look good right very happy with this so now given that the sides aren't straight like what's the best way to fill these I'm just trying to think about real talk yeah yeah I hear ya I wanted to hear it or didn't want to hear it that's what I'm saying okay you guys got that height that's the way I also want to look at my ice cream this is the or Chadha this one is quite firm and I think that that's because of the presence of the rice and all of those starches it's very tasty though and actually the flavors come through really well this is plain vanilla it's a little bit softer very very nice vanilla flavor and then this is the softest one of all I hate time so good Wow I'm gonna maybe I'll like make that my thing just go hate to ice cream okay so I'm gonna grab the hot fudge so I want to try to minimize melting as much as possible which means working quickly and having everything set up I threw a couple of metal bowls in the freezer because the method for softening ice cream is kind of beating it in a bowl with a spatula and I want the bowl to be cold I want to get this softer so that it swirls into the ice cream before hardening and I want to get my piping bags ready so I'm filling this up with water to simulate just having a filled piping bag Oh God Oh so the idea is if I snip an opening around here will I be able to place a piping bag in the center of the cone okay next thing I'm going to do is work my hot fudge and warm it up very gently part of me is wondering if I should pipe a ribbon of this into the ice-cream so I'm gonna grab my piping tip so I want like a ribbon shape oh that one's fun right so this I'm filling with the hot fudge so let's see if it'll easily pipe yeah I'm gonna be good uh ice cream time so I have a big bowl of ice water here I'm gonna grab the or Chadha flavor and one frozen Bowl from the freezer once I get this spreadable and not in pieces like this I will start to add my hot fudge ribbon it's very important that I get this chilling I'm gonna actually stick this back in the freezer before I fill anything maybe what I'll do is get the other flavors ready to go in their bowls I'm gonna grab the next flavor I'll do vanilla okay this is gonna go back into the freezer and now the final flavor the final ball I hate them oh my god it's melting so fast okay back into the freezer all right let me check on this guy all right I think I can go ahead and pipe the first one oh [Music] yes I can't I can go back and smooth it I'm just trying to get it inside the shell without many air bubbles oh I broke this one the shell on this one broke I don't know Cory all right sorry sorry Cory also I'm out of ice cream dad all right Oh back in the freezer good mr. stressful sorry Cory I need me a snap at you why is it melt so fast I had it in the freezer it's annoying it's frustrating I'm quite stressed out let me get my next flavor the vanilla into pastry bag what are you doing is that mortadella on a rice cake what is it actually gleaning your timing is bad I have to finish up with this okay back in the freezer now I'm gonna do the cajeta in this one the lesson I learned from the first flavor is it melts really fast and the more solid the ice cream is going into the shell the better so we're gonna hit pause and let those last two flavors in the piping bags set up and firm in the freezer for a little while so when then we'll come back and fill and freeze solid in code we just need to just see like half an hour okay it's been like an hour I'll start with vanilla okay I'll sue the tops later so cold my hands are hurting how do I get that filled good alright so I did three I'm gonna get this ice cream back into the freezer oh good it's almost done I think I'm gonna do the chi hate right now oh god it's all sleeping outing oh it's melting my hands are so cold oh no it's so cold my hands hurt it's stuck messy it's melting oh my god this is this is so hard oh it's hurts it's cold nope it really hurts it's painful how it's awesome full-on meltdown literally oh my god oh my god oh I think it's cool everything's cold it's so cold not like I got like I got like cold burn everything went so well this whole process except for that filling part it melts so fast look at this soupy mess then I hands are better they're regaining we go read there they're regaining feeling you really hurt I really had a full meltdown I'd be even talking I was making noise yeah it's literally meltdown anyway alright we'll come back later in the afternoon hopefully get them in better shape dip them taste them why I wish the hard part came earlier on you know we have a problem they're really melty like soup I didn't want to say it but I should say now we might have let them freeze overnight sure if you want to call it that but like look at how liquid this is what happened was they didn't freeze as firm as I thought they would in this amount of time and we have to wait if I were mean there's so especially the cajeta flavor it's so liquid that I could not even turn them upside down to dip them in retrospect I should have gone faster anaise 1 2 3 to account for this problem this one's gonna have to wait oh we're fast-forwarding almost five weeks later it's day four of choco taco but really like day 30-something of quarantine what yeah it's day five are you serious damn gourmet makes at home choco taco day five and I'm gonna complete choco taco in my kitchen and it's gonna be great it's gonna be awesome

Channel: Bon Appétit

Views: 4,620,644

Rating: 4.8630147 out of 5

Keywords: gourmet makes, claire, claire saffitz, claire makes, claire bon appetit, pastry chef, claire gourmet makes, claire makes choco taco, gourmet choco taco, gourmet recipe, how to make choco taco, choco taco recipe, homemade choco taco, claire gourmet choco taco, choco taco bon appetit, bon appetit choco taco, making choco taco, diy choco tacos, diy choco taco, claire makes choco tacos, claires choco tacos, choco tacos, choco taco, gourmet choco tacos, food, bon appetit

Id: hCrJTLdmkHo

Length: 36min 2sec (2162 seconds)

Published: Tue May 26 2020

Reddit Comments

[u/fulvano]

Wow, I thought this was going to be lost to time after the mishap they've previously mentioned. Excited to see Part 2, which I presume will be at home.

[u/AlexinaRose]

So much greatness going on in this episode, but I especially love that based on what people are wearing you can tell that the first two days of this episode, “It’s Alive: Crepes Suzette” and “3 Chefs 3 Ways” were all filmed at the same time.

The BA Cinematic Universe strikes again.

[u/perscitia]

I love the chaotic energy that gradually builds in this one. Also, such great innovations!

Excited for part two, though I worry at how Claire will do without Team Claire to emotionally/logistically back her up.

[u/efitz11]

https://gfycat.com/whitehelpfulabyssiniancat

[u/teddy_vedder]

It’s so good seeing Claire interact in the kitchen again with Brad, Chris, and Gaby. You can tell they’re genuinely friends and I miss that in-person dynamic so much

[u/steveofthejungle]

You know who could have helped Claire flambe the rum? Jason Mendoza

[u/denn_r]

Day 3 curse really seeped into the entire video. Everything seemed so cursed haha

[u/nick22tamu]

Sohla coming in clutch as always. I def think she should join Gourmet Makes in an official capacity, b/c, lets be real, Claire needs help

[u/Font-street]

Ah, it's the infamous episode. So... Practically the last video shot in the TK pre-quarantine?

😭

I miss the hubbub...