The Cake Boss Reveals His Lobster Tail Recipe | Cool Cakes 11

hey guys Buddy Valastro here and I am excited today when you think of Carlo's Bakery you think two things cannolis or my favorite lobster tail so today hold on and get ready because I'm gonna show you how I do it start to finish I can't show you everything but I'm gonna show you enough where you can make this so the first thing you do when mixing a lobster tail is mix the dump and mix the dough together I folded it in a sheeter four times I let it rest for about anywhere from 30 minutes to about an hour so now that this piece is rested I'm gonna roll it out to be paper-thin and I'm gonna show you how to turn this into this light really crusted deliciousness this here is a Carlo's Bakery size recipe but yours will be a little smaller so now I'm gonna go take this and I'm gonna sheet it out to be paper-thin so that I can resole the layers and roll it up and get that flaky deliciousness so I'll be right back alright guys so now we shooted our dough out really nice and thin I mean look you could see your hand through it but this dough has elasticity to it so it's gonna have stretch and I put it up my true chill which is kind of like a little homemade contraption here in our woodshop but it's very important in rolling it out I'm going to take my dough and I put a little bit of vegetable shortening down so it sticks take my pizza wheel here and I cut it into like a little V I'm gonna take a little stick or a rolling pin roll it smidgen and I'm just gonna kind of flatten that edge down and then I'm gonna roll it back up so that I have just the start of this because this is going to help it roll itself up now I'm going to put some vegetable shortening on the layers start to stretch and pull and I'm just rolling up and as I roll I'm pulling and roll pulling and rolling the dough and fat or creating layers of flaky goodness so I'm just pointing a little bit by hand and I smooth it up so I get a nice even layer of fat on there okay now I'm gonna roll it up now that I have it a little bit wider I'm gonna start to stretch it sideways so I'm gonna pick it up I'm gonna create hair underneath it so that I can get a nice even blog all the way through a lot of times people ask me could you over grease it I don't really think so so you can under grease it you really can't over grease it now I'm gonna cut this off then we're finish rolling it I'm gonna take a little bit more shortening and I'm gonna grease the whole outside of this is a very important step and do not be cheap with the shortening on the outside because you'll get dry spots so now that I have it greased up like this I'm gonna let this rest in the refrigerator anywhere from an hour and a half to two and a half hours and then I'm gonna pull it out and I'll show you what to do next now that our lobster tail has rested for about an hour and a half it's time to stretch this and it's gonna even thin the layers out even more so this this is a two-man job I'm gonna call in some help Chad alright so now what we're gonna do is we're gonna squeeze and pull like this back down okay pull and you're squeezing with your hands but you're actually pulling the duct so it's kind of you're doing both at the same time alright so now that we got that nice and stretch Thank You Chad now I'm gonna get my serrated knife and I'm going to start to cut into them now you can see the beginning edges you always lose the edges a little bit the best part of your lobster tail is gonna be right here look at those lines so I cut them about maybe half an inch thick I've cut a couple law we call these salami x' in my day now we go underneath I got my spoon I got my pan but I need one more thing before I can go any further I need a little bit of help so I'm wondering do I have any great bakers in here that'll help me Missy anybody gonna come and help me hey it's Carl oh wow my son you gonna help me yeah all right so first thing we're gonna do here is your spoon so you're gonna take one of these put it in your hand put a little bit of this on it okay what we're gonna do is we're gonna put a little bit of shortening on top and then we're going to use the edge of our hand to open it okay and then we're going to go from the inside and we're gonna open it into like a cone shape alright so we're just gonna kind of open those lines you already see those lines going huh and then we're going to take our cream puffs mix we're gonna fill it up and then we're gonna close it we're going to put it in the pan how old do you Carlo yep and all right that's Carlo's we'll put that over here we'll see how that bakes what grade are you in Carlo tell everybody yeah but next year what are you gonna be second all right summertime carlo's rocking a great 10 what do you do every day in the summer most me go on the watch me play on my iPad what a good life and what does daddy do work yeah where do I work Carlo's Bakery yep and whose bakery is done come on don't try one all right can do it you can do as many as you want just practice all right so I'm gonna show you the the people at home while you practice so again put a little bit of grease push with your hands open it up okay that's a lie that's all right it's my first time I think this is one turnout as my best water okay I removed my last one alright let's put it up here these are the lobster tails and this is what they turn out to be yeah how light that is son this was the one that Carlo did not bad first first one right yeah no I'm pretty good you're gonna eat it huh well what about woods put the filling inside we bake these at about 375 degrees for about 25 to 35 minutes until they're golden brown but these things come so light and airy I'm just going to destroy one so that you can hear hear the crunch of it want to destroy one go ahead but you see it's hollow inside so now we're gonna stuff down with cream Hollow right yeah you can take a bite take a bite we're done now what we do is we take a little skewer okay we make a hole where do we make the hole in the back right there and then we have some of the lobster tail cream which is essentially custard cream mixed with whipped cream I give it a good squirt because I want the cream to shoot all the way to the bottom I could feel it that this lobster tail in my hand is absorbing that cream and it's all the way down to here so we're gonna take that are you ready okay ready we're squeezed hard okay we always finish it with a little bit of sugar can't do it good boy all right and this is how we eat it son watch this look okay you eat that time hmm we're gonna like a French bride but you put like butter okay listen he's house in them whatever they taste like you're pretty good no you didn't get a french fry but get crispy right all right so crispy pastry cream filled I usually say like a light crispy flaky pastry filled with a delicious cream that's almost like ice cream this crispy shell is out of this world best lobster tail you ever going to eat right salute but you heard it it's carlo approved at Carlo's Bakery I hope you enjoyed today's video some DeCarlo dish do it with the lobster-tail in your head take a bite take a bite tell them to like share and subscribe Carlo like subscribe and share share I guess me and Carla will see you later right are you adios

Channel: Cakehouse

Views: 1,752,656

Keywords: cake boss, cakehouse, cake house, cake, boss, house, lobster tail, lobster tails, lobster, cakes, dessert, desserts, recipe, recipes, buddy valastro, carlo's, carlo, valastro, buddy, bake, amazing, secret, family, bakery, reveal, revealed, father, son, celebrity, star, tv, reality tv, pastry, pastries, popular, most, best, delicious, tasty, easy, how to, cook, kitchen, DIY, incredible, sugar, sugary, old school, italian

Id: Bnhf-tIx39Q

Length: 9min 55sec (595 seconds)

Published: Tue Oct 02 2018