Pastry Chef Attempts to Make Gourmet Sno Balls | Gourmet Makes | Bon Appétit

how many of these do I need finish do you think to be like I did it how about five I like it like the way you think hi everyone I'm Claire I'm back in the v8s kitchen and today we are making gourmet snowballs we took a little break but we're back I've actually never had this really classic hostess snack a snowball but I'm excited to try it our goal today is to recreate the pink version these are coconut and marshmallow covered chocolate cake with creamy filling okay I don't want to be overly confident but I think I think we got this it has this really kind of bouncy marshmallow coating it has a thin layer of very small dried coconut and then when you turn it over you can see that the marshmallow coating doesn't go all the way around the entire thing is 3 and 1/8 inches in diameter total it has sort of a flat top so this is just the marshmallow coating so it is like this cloak sort of that goes over top of the cake I think it's a little dry doesn't taste like chocolate the cream filling I basically think is the same as the marshmallow on the outside but with less gelatin so it's less set it's a little bit more like spreadable the name yeah snowballs if there was ever something that I think you would like to be able to nail yeah pretty I don't say easy go - no I know but like you do this for fun yeah there's something really fun about like the bounce to the marshmallow oh it's delightful I can't believe you like this every time I think I know you you really surprise me the cake is also kind of dry right because a dry track I don't like that okay the cream 2 in the middle is like almost nothing right right right sugar the cake has like no chocolate flavor really there's a real drying quality actually has a really nice yeah it's dry right Brad was like I like about it's dry but no one likes dry cake nobody like strike right it really does fit almost exactly into the bottom of like a standard muffin tin so I think I'm gonna use that devil's food cake recipe for the chocolate cupcakes I did okay stay tuned time for my favorite part of every episode where I read the ingredients ingredients water orange sediment we deal our all right there in sulfate or Regina tomorrow night right look at hoping that high fructose corn syrup contains two percent or less and it is a long list shortening oh my gosh how are our times hey this is the longest word we've ever seen carboxyl methyl cellulose all one word mono calcium phosphate coatings contained blue FD&C Brio everyone marmalade for alo 16 for my viola lively that was a mouthful oh wait a minute how hostess snowballs are made from unwrapped Food Network I think we should watch this no it's done fascinating so the cakes are on the conveyor about as a marshmallow is extruded in a sheet that really covers the cupcakes like a blanket so that that's a good that's an interesting tip I'm gonna think about this in its elemental part so first we'll do the the cake and I'm gonna use this devil's food cake recipe that I developed a couple years ago we'll bake it in the muffin tins then there's the marshmallow I'm gonna use the same base recipe for the outside and the cream filling but I think the cream filling will just have less gelatin so it won't be as firm then the third element is the coconut and I think what I'll do is do you hydrate the coconut overnight and then have some fun with making a natural food coloring out of beets I'm gonna print out the devil's food cake recipe and start there first I'm gonna bloom my cocoa in espresso and hot water and then I'm gonna put it together with a method called reverse screaming you start with all your dry ingredients plus a portion of the fat and liquid already in the bowl it just produces a more level cake then divided into my pan and bake it a little tap all right so these stuck not super successful next time I'll try to do a more substantial layer of butter and then a really nice generous flour coating this is the hostess version our version but overall I think it's a really nice size and looks really really close to the original great texture looks like super tender it feels like a very moist chocolate flavor I think I'm gonna decrease the leavening a little bit because to try to get it to settle down a little right I'll do another batch I also want to work on my coconut mixture because I need the coconut before I can put the marshmallow outside together so I'm gonna be careful about unmolding them this time but there we go I think they look great nice flat bottom / top food chocolate flavor so I'll let these cool we'll rack them up and save them tomorrow when we come back time to open up these coconuts so just really whack the hell out of it all right well this one's pretty run this is the problem with whole coconuts especially like in the Northeast they're usually pretty rotten you have to face oh my god Chris alright okay take two whoa okay that's a pretty nice-looking coconut I don't usually know what it is it's like the coconut okay okay great I see I see oh there we go okay great all right well we'll be here for a few minutes perfect put these in the dehydrator in the meantime I want to get my food dye going so here I have these nice little beets I'm going to just peel them and puree them strain it reduce the liquid and that's gonna be our food coloring the cakes are at a good place the coconut is dehydrating with the food colouring I have to figure out how to dilute it I was thinking maybe using vodka or something that's not water-based because I don't want to add moisture back to the coconut after I've dehydrated it but I think overall a pretty good day one oh that is dry I kind of want to look at it next - what are these called snowballs again I get it think about it so I think the size of the pieces actually looks really really close tastes super coconutty before I attempt the or Chanel coating would be to work on the filling we're trying to think back with Twinkies how what we did with the filling and I think for that we ended up with a buttercream I'm gonna use a Swiss meringue buttercream it's looking really good and I feel like I'm getting a lot in there oh my god [Music] let me look at this again so this is marshmallow it's just so not delicious Italian meringue buttercream which has a sugar cook sugar syrup pour it into the egg whites is very stable at room temperature so maybe that's the best way to go [Music] it's really good obviously the homemade version is a lot yellower because we added butter maybe I want to move now to the coconut and try to start getting that color right where we don't were we talking about this yeah it's really good yeah Gillian Flynn wrote that she wrote gone girl she with the novel anyway sorry I lost focus the last time I use this machine the only time I use it was so this is that food coloring that we made yeah yeah the compressor but then we air it up with aged how you set the PSI rear what does that mean okay so that screws on yeah it does so now I thought to bring anything I did it through cheesecloth means to be finer okay so let me get more let me get like several layers of cheesecloth coffee filter cool yeah okay clean this thing your spray gun everybody knows that you know just as important as purchasing tools is maintaining this all be a lesson learned I'm add at this point everything about me no this is to get out you can I mean look I really kind of screwed it up because there's all these little sediment or sort of beep solids all right red it's it's filtering should I be mixing it with like alcohol or something that's not water that won't hydrate the ten this thing run out probably probably liquid wouldn't it be fun if we did like Malibu that's right with the coconut oh it does smell like coconut if anything you've ever done well that works amazingly well it was a lot of fun thanks for your help it's time to fill the cakes so there's about a scant teaspoon of the cream honey weigh about a teaspoon of its filling five grams gonna try and fill it and hopefully get five to seven grams the cake itself started to crack I think maybe a better idea but to actually physically create a little bit of a space for the cream so I'm gonna use this apple corer I know I know this has butter in it so it's yellow nobody said it had to be the right the same color Oh clear piped butter and only butter it's got great flavor good I don't feel terribly beaten down because everything is pretty much worked the way I want to do too so that's great I do think that in some ways like the hardest part is gonna be the last part which is trying to figure out a way to enroll the cakes with the marshmallow my idea is basically to type circles of the marshmallow over top of the coconut and then invert it over top of the cakes this does more or less fit the cake that we've made this one is really more like 10 centimeters and it's maybe stretched out a little bit so I'm gonna shoot for nine so I have a marshmallow recipe that I've used before that's from David Lebovitz that uses egg white but also some light corn syrup not high fructose and gelatin and then I want to use just the back of a spoon who try to spread it into one even layer this is not really working week try again okay that that maybe worked let me go ahead and do the other ones no I didn't really Center it that's a freaking snowball five ever seen Thanks I think I'm gonna give him another coating of a spray but it has to yeah they'll set even more I'm gonna try one more thing the problem is that the the marshmallow is really set pretty firmly so just as a Hail Mary with the marshmallow I had left I piped everything out over top of a layer of coconut into this kind of rectangle and so I'm going to try to basically just punch out these circles and see if I can cover the last few remaining pieces of cake they're ribbed you know at least we used up the rest of the marshmallow and the rest of the coconut so that's okay with me we're at a good place we're really close I'm gonna throw some plastic on these let them set overnight at room temp so that tomorrow hopefully we get that same kind of bounce on them on the marshmallow and then Brad and I will hit them with the airbrush again and then we'll be ready to taste it's day three I feel like we're basically done maybe give them another coat of that food coloring so there's that cream Center that we piped in yesterday I'm happy to see that it did not absorb into the cake which is I guess something that happened when we were working on the Twinkie episode oh my god the cream like disappeared it's gone it's really good I think this is one of the best tasting ones of the whole series you know what I liked about it it's a little bit salty from the buttercream on the inside but I think we need a little more just uniform pink color around the sides to get the overall effect I'm gonna play around with the airbrush gun because Brad kind of hog did yesterday so oh yeah the hue is actually even closer than I thought it would be so I think that improved the color a lot I think it's neat like that we achieved that sort of unnatural looking color but with totally natural ingredients and no artificial food coloring right amount of marshmallow yeah it's quite nice cake is moist and that great point I'm happy that the filling is like nice and centered inside did a great job thank you great job Claire thanks Brad here we see can see I just love that like you've got a cake that like actually tastes like chocolate mm-hmm there's a lot of cocoa in it I only have to talk to you for one thing you like yeah I agree with you so good yeah it's just like perfectly moist hours thanks way more delicious Thanks I would it's like all things I like chocolate cake buttercream marshmallow coconut so what could what could be bad all right so I can't say that snowballs were like a nostalgic part of my childhood but I had a lot of fun recreating them the parts came together relatively easily and I'm super pleased about that I also think of all of the treats in this series that we've recreated this might be in most ways like the most delicious ones thanks for watching so happy to be back and come back to the next one here is how you make a gourmet snowball to make the coconut coating open to coconuts and use a coconut grater to finally shred the white flesh spread out on baking sheet and dehydrate overnight combine Malibu and reduced filtered beach juice on the chamber of an airbrush and used to paint coconut pink set aside to make the cake with 1/2 cup cocoa which is hot espresso then whisk in 2 eggs and vanilla paste until smooth with 1 cup cake flour 1/2 a cup granulated sugar 1/2 a cup light brown sugar 1 tsp baking powder 1 teaspoon kosher salt and 1/2 teaspoon baking soda add 1 stick butter 6 tablespoon butter milk and 1 tablespoon vegetable oil beat on high until mixture is light and fluffy up then add cocoa mixture and beat until better at silky and smooth and divide batter among the cups of muffin pans that have been thoroughly buttered and floured baking the 275-degree oven invert cakes on a baking rack and let cool completely use an apple corer to bore it to centre of cakes set aside cake for the filling softened 1/2 teaspoon gelatin in 1 tbsp cold water combine 1/2 cup sugar and 2 tablespoons water in a small saucepan cook over medium stirring until sugar is dissolved then bring to a boil meanwhile beat 3 large egg whites a pinch of salt and 1/4 TSP cream of tartar in the bowl that stand mixer until frothy sprinkle in 2 tbsp sugar when sugar mixture reaches 245 Fahrenheit remove from heat and stir in some and gelatin slowly stream gelatin mixture into egg whites and feed in two sticks butter then beat in a pinch more salt and one teaspoon vanilla paste transfer to a piping bag and pipe buttercream into void inside each cake then replace circle of cake removed by apple corer to create a plug for the marshmallow softened two packets granulated gelatin in a half a cup cold water set aside combine 1 cup sugar 1/3 of a cup corn syrup and a third of a cup water in a small saucepan cook over medium stirring until sugar is dissolved then bring to a boil and clip a candy thermometer to the side meanwhile beat for large egg whites and a pinch of salt and until stiff peaks the sugar mixture reaches 245 Fahrenheit slowly stream syrup into egg whites I continue hi Belle gelatin over low and stream into meringue transfer to two large piping bags place a greased round cutter over parchment paper and sprinkled inside with an even layer of coconut then type a quarter inch thick round of marshmallow inside circle remove cutter then use a thin metal spatula to invert circle of marshmallow over top of a filled cake work down and around sides patting more coconut into any bare spots let's set at least four hours or overnight covered the long one yes bread nut well coconuts are coping coconuts are the seeds of the coconut juice the seeds are in the Apple the coconut is the seed right wait someone's got a fact check this

Channel: Bon Appétit

Views: 6,699,150

Rating: 4.9415226 out of 5

Keywords: claire saffitz, pastry chef, gourmet makes, claire, claire makes, sno ball, sno balls, claire makes snow balls, claire makes sno balls, gourmet sno balls, sno balls hostess, hostess sno balls, gourmet sno ball, gourmet snoball, claire makes gourmet sno balls, make sno balls, making sno balls, make gourmet sno balls, claire bon appetit, claire sno balls, how to make sno balls, how to make gourmet sno balls, claire gourmet sno balls, gourmet snacks, food, bon appetit

Id: 2Sl_9VMeAWg

Length: 17min 47sec (1067 seconds)

Published: Wed Nov 14 2018

Reddit Comments

[u/evilsupernasty]

Brad looks weird without his hat.

[u/Micah344]

Claire's back!?

[u/anomoly]

Half Sour Saffitz!

[u/axelehlinger]

Pinned comment on the video from Bon Appetit:

Claire. Is. Back. Not prerecorded.

woooh!

[u/FACE_MEAT]

Chris Morocco's resting bitch face is unrivaled.

[u/pedestrianhomocide]

They probably gave Claire a big ass paycheck as their Youtube #'s dropped. I'm sure people will occasionally check out one of the other 'personalities' but they don't have the draw like having Claire or Brad in the title.

FUCK YEEEEESSSS.

[u/fprosk]

Protip if you add a bit of purple food coloring to buttercream you can make it look more white

[u/The_Real_Muffin_Man]

So is a coconut a fruit or a nut?

[u/tr3v1n]

Put Claire in Smash you cowards!