Pro Chefs Make 9 Different Pantry Desserts | Test Kitchen Talks @ Home | Bon Appétit

okay Josh kitchen talks pantry desert take one today we are gonna be making dessert out of the stuff you just have lying around in the pantry crunchy peanut butter miso frozen waffle cuz I got them so good hey guys welcome to Test Kitchen talks The Home Edition okay we're here in my lovely kind of lovely home and today we're gonna be making a little pantry dessert okay pantry dessert I think it means like dessert you would make out of things in your pantry I'm going to just be using stuff from my refrigerator not from my pantry so this is going to be called refrigerator this is going to be called refrigerator desserts frozen waffle toasted up all right a little bit of Greek yogurt frozen blueberries and nice it's real simple okay but don't judge me let me go get frozen waffle boom and the rest is it is really difficult so be careful okay pay attention take notes be right back oh you know what I can't be living like this kids in dorm rooms like they have better frickin fridges in me yeah that's it perfect the perfect waffle so now we're gonna put a little bit of Greek yogurt on this take the [ __ ] out of it yeah that's nice yeah filled it up with the Greek yogurt and it gets like a little warm little dairy product on a hot waffle what could possibly go wrong all right we'll do a little bit of this frozen blueberries all right the wyman family well thank you John Liz Nick Sarah and Tom wish I had a family biz Leoneans sons sporting goods store leone and Sons bait and tackle shop leone and Sons chocolate croissants or something this is raw carrot flour honey oh it's delightful I'm gonna drizzle that right on top yeah oh yeah all you can just paint with it all over a nice little drizzle some little mint thread a little mid shipping on and that's a beautiful thing folks okay oh I forgot pepper little black and pink fifty-fifty this looks freaking fantastic I hate to tell you maybe a little drizzle olive oil just a couple little drops this is real grassy too I like that if this was on homemade waffles this would be a high-end dessert high-end hmm like I said this is just a real real pantry desert classic okay do that put that on your wall I have a deep love for Cold Stone Creamery and my favorite flavor a cold stone is the cake butter ice cream with chopped up Oreos peanut butter swirled in and raspberries mashed all into it and so I decided as of right now that I'm going to figure out how to make cold stone at home in my freezer I have a quarter sheet tray I'm gonna put a damp paper towel underneath to keep it stabilized because we're gonna be movin and shakin this is cake batter but of course just use whatever is in your freezer and breathe some new light into it and then they grab the Oreo cookies they have these like paddles which I have this tool which I don't really know what it is but it's kind of like a sharp paddle II knife and then they take a handful of raspberries when I asked for raspberries and then they mashed those up and then they do this like paddling and twisting and turning thing I'm going to add a little bit more ice cream actually we kind of want to comment overboard with those Oreos and then I'm gonna take just a nice big ol spoonful of crunchy peanut butter and then using my paddle and my spoon I'm working these together to create my perfect flavor we're all balled up here scooping it into my I'm a kid yes my homemade cold stone buzz berry delight hmm this is pretty fun mom mmm it's so yummy [Music] I'm haha I'm a dessert person out October 20th 2020 basically I eat dessert every night there can be everything from like a piece of cake to a graham cracker with Nutella smeared on it if I'm desperate so I am making a delicious cookie called a Pommier or elephant ear as it's called sometimes are those little spiral cookies that kind of like go in a I don't know what you call it like a double spiral I love them and this is a pantry dessert because if you have pie dough in your freezer which I usually do it's basically like a two or three ingredient dessert once you already have the pie dough I have granulated sugar this is like a half cup kosher salt I always add salt I like to add a little cinnamon I'm just mixing it together until it is the color that I want it to be so this is Joe that has been sitting in my freezer I think for literally almost one year this I mean despite this dough being very old it actually feels great it's so it doesn't really matter so much the proportions that you roll this out to I'm just trying to get it into a rectangle okay so these look this looks good this is egg wash left over from making wontons generously sprinkle my cinnamon sugar mixture I want to coat the entire thing and now to form them I roll in a tight spiral from either end to the midline so you should have two even spirals and now roll it on to its side and you're just pressing down I'm gonna get my piece of parchment I'm going to use my egg wash and the rest of my cinnamon-sugar to coat the outside and then I have this parchment paper here because I'm actually going to roll the whole thing up and stick this in the freezer Oh 25 to 30 minutes is great but it's only been like 5 to 10 and that's fine too actually it feels quite solid so using the same piece of parchment line the baking sheet so I off the ends and then I like to cut in half and then in half again and half again so I get all equal slices I always have a problem with Pommies where they unravel in the oven so I pinch them together pretty tightly before I put them on the baking sheet all right at this point I did what I said not to do which is the pastries getting a little soft but we don't have a time to waste so I'm just gonna stick them directly into the oven so a little hotter than normal for 375 okay so those will bake for about a half an hour 25 to 30 so set a timer we're pretending like it's 30 minutes later I don't know how well you can see all the flakiness the butter kind of leaks out and it mixes with the sugar and it makes the caramel and what I love about pas meats is you get these glassy puddles of caramel that make like a lacy edge it's just like butter and sugar and caramel and cinnamon and oh they're so good here's someone that has pie dough in the freezer I would say make Pommies unfortunately these Pommier is kind of totally opened up so I could have let them chill much longer but they look incredibly delicious and flaky like basically to look like a heart at the end but not a circle you know like that's a circle that one's a heart that's a heart that's the circle before anyone's like oh a cocktail is not a dessert what what are you doing here I'm gonna be using some sweeter booze to make a cocktail which is the last thing that I have during my meal that qualifies as dessert if you disagree I don't care cocktail time dough so I'm gonna make it's called a black Manhattan a regular Manhattan is sweet vermouth whiskey Angostura for a black Manhattan you're essentially taking out the sweet vermouth and replacing it with Amaro I love Amaro it's my favorite category of booze that originates in Italy but now you know people all over the world make things that can be classified as Amaro and this is Marseilles Amaro and then you also want whiskey this is from McKenzie I would finish a meal with either of these but I'm gonna use both of them to make a [ __ ] two ounces of whiskey and a little more there one ounce of Amaro and then just two dashes of Angostura bitters some ice and stir this for 40 to 50 stirs so you'll know when you're finished stirring one the outside of the Shay curtain or the glass will be super cold but really the best way to do to know is just count your stir I'm straining this through a Hawthorne strainer so it keeps the ice inside of the glass we don't have any cherries here so I am just going to use a little bit of orange peel put your fingers on either end and just lightly crimp it so the oil spray out into the glass and then give the lip of the glass a nice little rub with it and that is a black Manhattan Cheers Oh what it's like 145 right now this is dangerous I might just keep drinking these okay guys you got anything you need to do something in the other room been with me I certainly would not consider myself a dessert person you know I need balance and I don't just crave sweet things in the end I simply said you know what let's just do our miso almond butter cookies this does a lot for me from the standpoint of bringing tons of savory flavor into the cookies and we're gonna dip them in chocolate so what else is there to get fussed about first things first I need 10 tablespoons unsalted butter my wife would be furious if I told you this but she's literally on the other side of the tripod doing a Pilates class with her ear pods in all right she will kill me browning the butter simply refers to the fact that you're cooking out the water but by stirring it you can get a little bit of a better read on the color all right that's what we're talking about I'm just gonna measure out one and a quarter cups of whole wheat flour and then 1/2 a teaspoon baking soda so 1 cup brown sugar are slightly cooled brown butter so because there's no water content in that butter they're not going to want to go together it's only when we go to put our egg in that the water content in the egg is gonna solve the sugar and then dig out a third of a cup of almond butter a third of a cup miso and then a teaspoon of vanilla [Applause] now our dry ingredients can go in we have like a nice dough there's something so satisfying about scooping cookie dough with an actual ice cream scoop satisfaction those feeling a little bit soft to me let's do one baking sheet of cookies put the rest of the dough in the fridge and see what's what oh there we go fridge is like I mean let's not feel too bad for Brad okay like he's got like three chest freezers in his like Mandan there's like compound bows hanging okay so we're baking off one sheet worth we're saving the rest of it Finn do you want to hang with me just to translate that was a no I want to watch the wild kratts I'll be right back so we're gonna dip these in chocolate that's what you guys came here for so I'm using Guittard 70% chocolate here we are not tempering chocolate here today it's just want to make that abundantly clear so I'm a huge fan of the half dip here there's something about the way you know the half dip looks on the cookies when they're arrayed on that baking sheet it's just so pleasing and satisfying mmm than me so the fact that we brown the butter dark brown sugar vanilla even can kind of skew a little bit savory with the sweet it's just fantastic I love this cookie and I love it on its own but dipped in chocolate is just like oh you know one cookie each excuse me all right it's Rick and I am still here in Mazatlan Mexico and it's been 83 degrees for the last 38 days here so I'm gonna make you a key lime balm basically you just dump everything in a bowl stir it together layer it and freeze it and it's gonna be really really yummy so normally if I was in New York I would probably have heavy cream here I have grandma I've got 2 cups of crema 3/4 of a cup of lime juice and this is 4 teaspoons of lime zest Nestle sweetened condensed milk here it's called laquetta - 14 ounce cans the lime juice interacts with the sweetened condensed milk and it thickens it it only takes about five minutes blackberries are so incredibly delicious here right now you just want to arrange them in an even layer I'm gonna take two cups of my key lime mixture to cover up all the blackberries there are no graham crackers here so I bought these cute little coconut cookies just make a nice even layer if there are any little cracked cookies just go ahead and fill in the gaps so now what I'm gonna do is put a thin layer of the key lime mixture over the cookies so that they can get nice and soft put the rest of the blackberries down and this is just another cup we're gonna put another layer of cookies and then just scrape that over the top and then the last layer is the crust all right so this is gonna go into the freezer for minimally 12 hours the one that I have in here is actually been in there for about two days I have a bowl of really hot water dip the bowl in the hot water flip yay plastic and add some toasted coconut so the nice thing about having melted the sides of it is that now the coconut is going to stick I'm gonna dip the blade of the knife and this is why they call me sugar man it looks really good and that is a really fun great slice I have to say well bury little coconut little cookie oh my god it's almost like a frozen cheesecake and then you've got like the cookie which is like an Ice Cream Sandwich texture and then the coconut is kind of toasty and nutty on the outside Wow no really really good I'm making something that I've never made before but that I've always wanted to make it starts with an Indian dessert called shriek hunt which is yogurt sweetened and spiced with cardamom and a little bit of saffron it is so simple and so good and my friend khushboo one day was like what do you think about pudding freaking into like a graham cracker pie shell and sort of making like a shriek hunt pie and I thought it was a brilliant idea then I looked into the pantry and we didn't have graham crackers but we did have digestive biscuits McVitie's it's a how you pronounce this so many Indian families have digestive biscuits around we have them with chai I used like a little over a half yeah about a half packet a little over half a stick of butter some salt I crushed some cardamom up and about a tablespoon of sugar and then I just press it in put a shower cap over it to keep it and what's wonderful is that you just chill it and it's good to go so now we're gonna make the filling dad this is your homemade yogurt we strained it overnight I've got four cardamom pods here honestly mom I not a huge fan of this mortar and pestle mom how many mortar and pestle do you think we have five or six we have a separate mortar and pestle just with a Safran look at these beautiful Safran tins if you don't have Safran don't let it stop you for making this just sweeten it with cardamom and sugar and I'm sure it'll taste really good but the Safran definitely makes it go the extra mile and it's so good so now to our yoghurt I'm gonna add a little bit of sugar well I think it needs a lot more sugar last yogurt last sugar add and then I'm cutting myself off all right we're gonna first add our cardamom and then we're gonna add our saffron so this is gonna add both flavor and color it's very soothing very nice relaxing color so I've got some pistachios or as we call them vistas and I'm just gonna give these a rough chop all right so first we're just gonna doll up our yogurt in give it a little some leaves our pistachios and then I'm gonna add the saffron threads this would go into the fridge and set I would say at least overnight but we don't have that kind of time so we're gonna try it now it looks beautiful wait mom the crust I know you should try the first bite because you're the Shrikant person in the family wonderful really yeah oh my god mmm oh my god this is easily one of the best things I've made you're in quarantine so when I think of pantry I think of dry goods I think of grains I think of nuts and seeds and I am going to make a sweet cooked barley that has brown butter toasted nuts and dates so it's really warming it's very comforting it should be stuff that you have in the house and I'm gonna use a cup and I've got a cup of milk and then I need two cups of water so for one cup of barley three cups of liquid and 1/2 a cup brown sugar zest wide strip big fat cinnamon stick so that's going in I'm going to add a pinch of salt too feels very wholesome too it's like what you would have in your cozy little cottage say you were a fairy and you lived in the forest I feel like you would have grains and berries for dessert if you have a mortar and pestle you can roughly chop your nuts without even getting out of knife Oh up and over oh Jesus so the next thing I'm going to do is I'm going to butter who's gorgeous do class today I'm gonna butter toast my hazelnuts and I'm kind of gonna let the nuts and the butter cook and foam and start to brown together mmm buttery nuts pinch of kosher salt and I've got some beautiful medjool dates I think this was like four dates three four so this is just kind of like a delicious buttery crunchy chewy topper whopper and while it's not hot I can just pull out my cinnamon sticks so I spooned up the barley with a little bit of liquid and then I've also got the brown butter solids from here YUM and a little bit of salt all right so that's it this is my orange brown sugar barley with butter toasted hazelnuts and dates put that on a menu mmm I hope you make this I'm gonna go back to my little house in the woods a mushroom tree or whatever it is to be honest I have ice cream every single night for the last seven weeks now typically haagen-dazs coffee ice cream there is something else but I'm a little embarrassed to say but I'll I'd ever I'll say like Breyers chocolate peanut butter fudge has been also hitting the spot no judgment please sometimes like if it like hits 9:30 I finished dinner and I want to make a quick dessert this is something I could make and it comes together pretty quickly it's kind of a mash-up of a salted pistachio crumble that I made crumble cookie let's call it a crumble cookie so I'm just taking half a cup of flour quarter cup of just regular sugar third cup skinless hazel nuts that have been toasted but you could use any kind of nut you like coconut flakes that are unsweetened and I'm using some flaky salt but you totally can just use a regular kosher salt some melted unsalted butter as well and you just want it to combine so let's see some like big pieces some smaller crumbles like that I'm just gonna scatter them and then this goes in the oven 350 degrees until they're golden brown and get that really nice coconut and hazelnut scent from it I usually like to pair the kind of crumble with some kind of barrier food of sorts so I have some strawberries and I'm just kind of hauling them and then cutting them into thinner wedges I'm gonna take this honey until it kind of starts to bubble and thin out turn off the heat and then for the warm caramelized honey over the strawberries add a little bit of salt give a little extra squeeze of lemon juice and that'll get the juices going I have to cook these out of the oven you want them to cool for like ten minutes so they firm up but I'll just whip cream to soft peaks do little amount of strawberries and dollop of cream and then some crunchy cookie on top look at that yeah hmm hmm Upendra dessert should come together really quickly they shouldn't be stressing you out and they should feel that sweet tooth craving that you have this is basically Mike my version of berries and cream but with the cookie on top that's it they born out of it what's up

Channel: Bon Appétit

Views: 2,306,685

Keywords: test kitchen, test kitchen talks, alex delany, christina chaey, molly baz, carla lalli music, andy baraghani, priya krishna, chris morocco, brad leone, claire saffitz, rick martinez, pantry recipe, pantry dessert, pantry desserts, dessert, dessert recipe, pantry dessert recipe, bon appetit dessert, dessert recipes, brad leone dessert, brad makes dessert, claire makes dessert, carla makes dessert, chris makes dessert, dessert bon appetit, food, bon appetit

Id: -n9eZlwdx04

Length: 23min 42sec (1422 seconds)

Published: Fri May 15 2020