- [Presenter] We are Sorted.
(upbeat music) A group of mates from London exploring the newest and best in the world of food whilst trying to have a
few laughs along the way. (laughing) We've got chefs, we've
got normals, (bleep) and a whole world of
stuff for you to explore, but everything we do starts with you. - Hello, Barry, Ben, fridge cam, welcome. - Today is a big day 'cause it's something we've been working on for the last year, it's finally here, (fanfare)
it's our Smart Kitchen Guide. - [Ben] It is a handbook
full of cheats and shortcuts and inspiring midweek meals all designed to simplify your food shop, reduce waste left in your
fridge at the end of the week, and ultimately make delicious fresh meals. - Basically, it helps you cook smarter, which got us thinking. - We've been doing this
for about 10 years now. I wonder just how smart our normals are? So, in celebration of the launch of the Sorted "Smart Kitchen
Guide" and all of its benefits, we're going to see just how smart the pair of you have become in the kitchen over the last decade of
so of us cooking online. - We would like you to create three identical choux pastries,
with whatever flavorings, fillings and decorations you want. - The ingredients for basic choux pastry is weighed out for you. And as of this moment, you
have two and a half hours, but, you must go recipe-less. Your time starts in three, two, one, bake! (upbeat rock music) - Well, two and a half hours mate. - While he flaps I'm gonna start, because I think I know what I'm doing. From my memory, you get water, butter, in a pan, melting. You then chuck in your
flour, just dump it in. - [Mike] I'm going for water and milk. - You're putting milk in? - Yep. - We've just weighed
out all the ingredients, and he's done that. - You heat that up, then butter goes in. - Why are you putting sugar in it? - For flavor. I'm gonna bring this up to a boil and then as it starts bubbling, take it off and then add my flour. And then you stir the
flour and you keep on going 'cause you need to cook the flour out, until it starts to come away from the pan. - That's it, that's what I'm
looking at. Yeah, you're right! I reckon that's it. In the flour, bang all in. Out of the pan into a cold bowl. You don't need any more heat, now. - Can you turn this off, please! - Now we switch from a
wooden spoon to a whisk. start mixing this up and
adding one egg in at a time. - I don't want to say it too loud, but, who do you reckon has
pre-heated their ovens? (dramatic beats)
- What are you doing now? - I'm gonna use one of these. - For what? - To mix. - One thing I would say is,
if it's not working by hand, it's not gonna work in the machine. - [Ben] Much trial and error
and guesswork concerns me. - There was something really important that Eric Lanlard taught us. Something about the way that
this falls and it's called le bec
- Le bec. - 'Cause it looks like a beak. - I've put this into a bowl to cool down and should leave about five minutes, I remember Eric saying. I think I'm going eclair. I think with eclairs there was a lot of emphasis
on the finishing touches and the eclair is notoriously,
beautifully finished, and like, some of the
things we've seen in Paris were amazing.
- How good? - Profiteroles, I think you can Ben, it's a bit more forgiving. - I mean, I'm not gonna lie
that is a fairly smart approach is don't set yourself up to fail, but it's also sounds a bit, kind of, cop outy, doesn't it? (upbeat music) - One egg in at a time. Le bec. Mmmm. (upbeat music) I might have to make this again. - You've had half an hour. - I'm gonna, just gonna
have to go with this now. This is already too runny. - [Barry] Remember that kids book, Mike, "The Hungry Caterpillar"? - I'm just gonna get those in now because if they completely fall apart, I might still be able to
remake them and do something. Are you doing that to annoy me? On a tray that he could probably fit 16 profiteroles on, he's gonna fit six. (laughs) So what I thought I was
taught by Eric Lanlard was that steam is the enemy
because they go soggy. So by opening the oven at 10, just to let all the steam out
and then closing it again, you stop them from going
soggy and getting steamed. - [Ben] Correct. - I'm not confident with creme
pat, so I ain't doing it. I wanna be a little bit more ambitious than a whipped cream, fruity filling. So I'm trying something different. I'm combining some of the old
recipes I was taught before, tiramisu recipes, which are fantastic, then sticking that in a profiterole. - I might just have to do
a simple flavored cream. I don't know how to make a creme pat 'cause I clearly don't
know how to make choux. So let's not even go there. I think I'm gonna go for the
flavors of lemon and blueberry. How I get them into and on, I don't know, but I haven't even got
a definite eclair yet. - I've separated my
eggs, yolks and whites. With the yolks, I add
a bunch of mascarpone, some orange zest and a shot of dark rum. Then I add a bit of sugar
in there, bring it together. I also add a bit sugar into my egg whites and create a meringue type mix. And now I'm just combining the two. - [Ben] It looks like
a lovely consistency. - I'm opening the oven. Aw, so much steam, poof. I need to start those again. (upbeat rock music) - They're raw in the middle. I've made Yorkshire
puddings and scrambled egg. - [Ben] Oh, Mike's going back in with his. - I've got some chopped up
white chocolate in the oven to basically melt and then caramelize. - First batch are in there cooking away. I ought to be a bit more
experimental by now. Because my feeling So delicious, I want more filling in my profiterole, so I need more of a
donut than a profiterole. (upbeat music) - No, still not cooked in the middle. They've been in 22 minutes
and they're still not cooked. I might just have to chance these. I've separated some egg yolks and put a splash of milk in there because I'm going to re-pipe these now. Do them properly and then
just try make them uniform. I remember Eric Landlaord saying that if you have a weird shape,
it's good just to brush them because actually it allows you to sort of make them smooth and also will add a lovely brown to the top. Oh, I had some chocolate in that. (laughs) Oh no! Okay, let's do that again. Luckily we've got a tiny little bit left and I only need a tiny little bit, so. - 10 minutes is up. Steam. Keep on baking, another 10 minutes. - 90 minutes remaining. - As it's dried it's
actually started to... (upbeat rock music) - These are Barry's and
they are lighter than light. They're holding their shape, they're not soggy, but I do wonder if
they're completely crisp all the way through. Not a huge amount of color. - So I've made one espresso icing, which has a lovely cappuccino like finish, but it's not espresso anymore.
I need something with a kick, so I'm going for a rummy icing with some coffee essence. On top of that, I'm gonna try and make a really quick candied
orange peel of sorts. Don't really know how to do that. So, kind of eyeballing it and guessing it. - I'm gonna boil some blueb's and sugar. What I've ended up doing is
just blanching some blueberries. (laughs) Let's make some whipped cream. I'm thinking simple sort of lemon, slightly sweetened, but
not too sweet cream center. Whipped lemon sugar icing to go on the top with some blueberries and scattered caramelized white chocolate on the top. - Lemon juice into cream. (rock music) - What's wrong with that? - What happens when you
put lemon juice into cream? - I don't know. You lemony cream. - So zest is good 'cause
you've got oils and fats, but the juice (clears
throat) is very acidic. It's what you put in to
change it into sour cream. I think what you'll find is
it starts to turn it grainy and starts to curdle and
you end up with sour cream. - But you won't see
that 'cause it's inside. - Hmm. - Mike, your Yorkshire specials. (laughing) - [Ben] What were you saying
about Yorkshire puddings? - Yummy! They look like a good,
- Delicious aren't they? - That's a good eclair in my book. (laughs) They're a bit flat. - What you call a
Frenchman wearing sandals? Philippe Philoppe. (laughing) (fast rock music) - How much time have I got?
- 25 minutes remaining. We will judge the best
three when the clock stops. - Could have filled it more. Oh, it's delicious! That is so dense. Wow, good. - Oh no! That needed a nozzle inside. Hopefully it'll pump up like a bike tire. (upbeat music)
- [Ben] Eight minutes! - Mike, that's horrific. - What can I do about it mate? There's nothing that I
can do about that now. Look at it growing. - [Barry] I can't
believe how much pressure you're having to put on piping bag to get anything to come out of it! - Last 90 seconds. - [Mike] Stop trickling. Stop trickling! (laughs) - Last minute, 60 seconds. - [Mike] Oh no, look at them! - They look so horrific. - I'll countdown on five, four, three, two, one. Step away from your dish. (gentle French type music) (graceless music) Well, one thing to declare, in the time limit
- D-eclair! - You have both delivered
- You didn't mean to do that! - Ahh!
- I think he did. - Three choux pastries.
- No, he didn't. - Which one should we start with? - Ebber's, you're just, you're gonna need to just put this on here. (gentle music) I mean you
don't need to labor the point. You know what they look like and you've watched it being made. It's horrible.
- Cheers. - Cheers, to you.
- Cheers. - A fairly decent color. A good although not
perfectly regular shape, but a good size for an eclair. And they were all about the same size. - Yeah. - I think they could have
been decorated a lot more and what they weren't was cooked enough, but that may be a factor of
ratios in the first place. - Yeah, definitely. - 'Cause the choux isn't great. But for me, even the blueberries probably should have the
stalks taken out of them. - I was pressed for time. - And the caramelized white chocolate is absolute labor. - You've been quite quiet. - Yeah, yeah. Well I was always told to be quiet if I didn't have anything nice to say. (laughing) - I've realized just how much security I take in a written recipe, and almost go on autopilot, like a GPS. I won't ever memorize
the route that I'm taking to get to my destination if I use a GPS, but in all of these videos
I've either been taught or I've read a recipe and therefore it just goes to show how
much I haven't taken in. It's a disaster, but, these things happen and I'm glad they happen because I will definitely learn
a lesson from them. Let's try yours. - I think these are great. Given how well I know they are
filled with the heavy cream, they also have the
structure of the bottom one to hold top one on top of it. - Another well filled pastry. (upbeat music) - Oh wow, that is citrusy. Oh, and then the coffee comes through. - The candied orange is nice touch, the crunch from the coffee bean, not to everyone's preference, but I quite like that, 'cause
you get that right at the end. - It doesn't have the same,
doesn't have the crunch, that I think a profiterole should have. - That was the only thing
I was gonna say, too. - James baked off your exact same choux pastry.
- That's the same one? - Exactly the same choux pastry, what was left in your piping bag, but a slightly more even piping, and the slightly longer bay to dry it out and you end up with
something (pastry snaps) that is actually choux pastry. - Hmmm.
- I'm so proud of that! - Well done. - I think you've taken
the flavor pairing thing to another, or like the flavor balancing, since you have got sweet,
but you've also got bitter, you've also got kind of
those notes of roasted coffee and the citrus kind of tang going on. Plus a bit of rum which
gives you that kind of extra
- I had to have rum in it. - Kick of almost, almost spiciness, and together it is a very nicely balanced, pretty sweet but then I think you want an eclair or profiterole to be sweet. - Ben and I have not discussed this but, (laughing) - Telepathically we have
reached the same conclusion. - I think I can speak, I think
I can speak for both of us when I say Barry won. - Congratulations.
(applause) - Well done mate.
- Thank you. (upbeat music) So everybody who's got a
book subscription already, this book is on its way to you now. - And if you haven't got one then you can still get hold of one and loads of other goodies using the link down below. - But you can't have
this one in particular 'cause I think Mike needs
all the help he can get. - Desperately, desperately needs help. As this week's champion, I'm going to reward you with the chance of giving these people Dad joke of the week. - Oh no, Jamie's not here.
- Also dad, though. - Aaah! Local pizza place has made the
country's biggest pizza base. I'd love to see someone top that! I think, I think it's funny. As we mentioned, we don't just make top quality YouTube videos.
- [Man] No! - [Barry] We built the Sorted Club where we use the best things we've learned to create stuff that's
hopefully interesting and useful to other food lovers. Check it out if you're interested. Thank you for watching, and
we'll see you in a few days. (bleep) - Oh (bleep) (double bleep) Sorry.
