(tires screeching)
- And we're back.
(giggles)
- Oh no, I'm running out of gas.
- The bottom crackle bit is like crack.
- Yeah.
- I've never tried crack, but.
- Yum!
- This shouldn't be legal.
- Hold your horses and strap on
'cause it's gonna be a ride.
(bright music)
Hi everyone, my name is Tanika.
I'm a food blogger and photographer.
- Hey guys, I'm Ryan.
I'm a Tasty producer here at Buzzfeed.
- My name is Vikki.
I'm a photo chef and recipe writer here in Sydney.
Today, we are going to upgrade
your '90s classic children's party food.
- Into adult worthy desserts.
- But basically, we're going to
Make It Fancy.
And at the end, two friendly-faced judges
are going to give them a score out of 10,
crowning one the winner.
- There's some Honey Joys, some fairy bread,
and some chocolate crackles.
- My favorite is definitely the fairy bread.
This reminds me of my childhood and I love it.
I'm gonna turn your classic fairy bread
into Fairy Bread Bombe Alaska.
Bang, I'm gonna win this.
- I personally am gonna go with my favorite, the Honey Joy.
They're crispy, they're crunchy.
So what I'm thinking of doing
is making a French classic, a croquembouche,
which is a profiterole tower doused in plenty of toffee.
- I'm going to base my dessert on the chocolate crackle,
probably the most iconic and superior of all these treats.
And I'm gonna turn it into a super sexy
espresso martini chocolate mousse dome.
It's gonna have a little bit of booze in it,
so we'll get them a little drunky drunky.
You know what I mean?
We're going to make an espresso martini
chocolate flavored-mousse.
Crack three eggs into this bowl.
Get some caster sugar.
Whisk until that doubles in size.
Then, pouring cream.
So dreamy.
And I'm gonna whisk this for five minutes.
- I'm going to get started with my choux pastry.
First up, I'm going to take a big block of butter.
Whack that in there.
Once it's melted,
I'm gonna go in with some water, two cups.
We are making a roux, and a roux is when you're combining
flour and water and butter,
and you're mixing it together,
and this is gonna help thicken our pastry.
So as you can see here,
the dough is coming away from the sides of the pan.
Now this needs to be set aside to cool for 10 minutes.
- Fairy Bread Bombe Alaska sounds fancy.
I know, I've got my fancy top on today.
We want to melt some white chocolate.
(white chocolate chips clanking)
We're gonna start off making
our chocolate sprinkle shards.
Oh yeah.
Gorgeous, silky.
We are making our white one first.
Sprinkle away.
Snowing sprinkles, woohoo!
Gorgeous.
Okay, so we're gonna pop this into the fridge,
and then we are gonna do a pink version.
See ya.
- Time to get it nice and chocolatey.
I'm going to fold in some melted, dark chocolate.
Now, it's really important that we fold and don't stir
because if we stir it, it's gonna cut all the air out.
Time to get our party on.
I'm gonna use some Kahlua.
I think that might be enough.
We're gonna go with some vodka
'cause we're gonna be a little bit cheeky.
Ha, ha!
Here we go, we've got the coffee grounds.
We've got the water.
Add that into the bowl.
The caffeine in here.
Phew, hits you in the face.
- Here is my roux, all cooled down nicely.
Ready to go in with the eggs.
We're going to crack him one egg at a time.
We're going to bake that in,
and then we're gonna move on to the next.
I've got eight eggs here.
This takes a lot of muscle power.
- [Ryan] Ey!
Gonna go into the freezer, I reckon for about an hour.
- I am back.
And it's time to make our sprinkles mud cake.
We're gonna add some butter, sugar,
some white chocolate,
and some milk.
We want to melt all of that together.
- So the next part of my dessert
is creating a white chocolate-flavored mascarpone.
That's going to go into the center of my dome,
and it's going to really offset the espresso martini flavor.
Mmm! This is good.
Mmm, mm-hmm.
Mm-hmm, mm-hmm, mm-hmm.
- Last egg and mix it together.
- [Ryan] Okay, I'm gonna go a little bit deeper.
Fill this up.
Scrape, scrapey scrape.
Not bad, ey?
- Our white chocolate's melted
with our butter and sugar and milk.
We're gonna add our flour in.
We've got a plain and we've got a self-raising flour,
and then we've got our one egg.
Give that a mix.
This is so easy that you can do it your eyes shut.
Like... (upbeat music)
(panting)
Sprinkles.
(laughs)
Look at this.
This is fun.
- Oh, I just need to have a little break.
Phew!
- [Vikki] All you got to do is pour it
and chuck it in the oven.
Done.
How easy is that?
That looks so good.
That's like a big cookie.
- So the next step for our profiteroles
is to pipe our choux pastry onto our trays
and then whack them in the oven
to form our delicious profiterole buns.
I'm going to bake them for 15 minutes at 220 degrees.
- And it's time to make the best part of all,
chocolate crackle.
We're using Rice Bubbles.
The big, beastly block of fat.
We've got the Copha.
This is basically coconut oil in a solid form.
Melting, melting!
- It's ice cream time.
Got thickened cream here.
Today, we're gonna keep it really simple.
And we're gonna do a no churn ice cream,
which basically means
we're not putting it in an ice cream machine.
That is bloody cool.
Stir through some condensed milk.
Fold the condensed milk through the cream.
- I need to make my creme patissiere,
and it's going to be piped into the middle
of our profiteroles.
Five egg yolks in a bowl.
Sugar, corn flour, vanilla bean extract.
Beautiful Australian honey, look at that golden stream.
It's inspired by the Honey Joy.
1.25 liters of milk.
Once it's boiling,
I'm going to slowly pour it in here
whilst continually whisking,
and it's all going to emulsify
into a beautiful, rich, smooth mixture.
Now it goes back on here,
and this is going to turn
into our delicious creme patissiere.
- So I'm planning on using the chocolate crackle
as the base for the dome.
I'm gonna add pecans into it.
That's what's gonna make it feel like
it's for the older generation.
Hurry up.
- Here is pure pistachio paste.
It is so good.
It's what the Italians use.
Treat yourself.
Look at that green.
- Put them in a bowl.
I'm gonna add my roughly chopped pecans,
and then going to add some desiccated coconut,
icing sugar, some good quality cocoa.
Sifting that in.
Pouring that over.
Now I've got to be quick.
This is acting as the base for my dish.
Yes!
Look at the chocolate crackle.
- This is being arty now.
Yeah, look at that!
You really want to get that strawberry flavor in.
I'm gonna go in with my raspberry gel.
So that's an oil-based coloring, so it's not the bad stuff.
Look at that.
Yum!
Look at those colors.
So I've got the pistachio layer in.
That's gonna go into the freezer.
Then when that's frozen,
I'm gonna pop the strawberry on top, and we're done.
- I've got my beautiful, little, golden,
puffy, delicious profiteroles ready from the oven.
Time to fill them up.
I'm gonna pipe in my creme pat into the hole.
There you go.
Absolutely perfect.
Your mouth is gonna be in for a real treat.
- I'm shaking.
Oh!
Yes, yes, yes, yes.
Give it to me.
Yes!
Now I am going to cover this with melted dark chocolate,
which is going to create a beautiful shell on top.
Put this is in fridge, it's gonna set,
and then we're gonna add some gold leaf on it.
- All right, here it is.
Flip this over.
Woohoo!
Oh, I've got my shards here.
We've got our cooled base cake,
and then I've made an Italian meringue as well,
so we've got to work really quickly.
We don't want our ice cream to melt.
Yum.
That looks like an iceberg.
Oh! (upbeat music)
Cute!
- There we go, that is my very last profiterole,
all filled and ready to go.
So now it's time to construct the croquembouche.
Dip it in the toffee.
Put it on the side of my cone.
And then I'm gonna keep on going with the rest.
What I want to do
is add a little bit of toffee in between each profiterole,
so they stick together nicely.
It's gonna have that beautiful structural integrity.
- Now, this guy, don't be scared.
Ooh.
Oh yeah. (upbeat music)
Toasted marshmallow, my friends.
(giggles)
Oh no, I'm running out of gas.
Oh no, I'm not.
(laughs) Drama queen!
Oh, I just burnt it.
Have fun, Vikki, don't be so serious. (chuckles)
- [Tanika] The crowning jewel.
Douse it in beautiful, lacey, hot toffee.
- Oh, we've got to work quick.
This is making me nervous. (chuckles)
- [Ryan] Oh wow.
You so fancy, elegant and dainty.
- [Tanika] Now, some beautiful little edible flowers.
- I'm proud of the work we achieved today.
We kicked dessert booty.
- So voila, there is my Honey Joy-inspired croquembouche.
I hope the judges enjoy it.
- This is my masterpiece.
My Fairy Bread Bombe Alaska. (calm piano music)
Love it. (squeals)
- Once they sink their teeth
into this espresso martini chocolate crackle dome,
they're going to go, "Ryan, you're the winner."
- Hello, guys.
We're today's taste testers.
Checking out if this food actually tastes good.
- And we're also here to make sure it's adult-&worthy.
- So we're gonna rate them out of 10
and see which one is the winner.
(upbeat pop music)
- [Unison] Whoa!
- Okay.
- This is my favorite kid's party snack.
Like this is the one I was always like, "Hell yeah."
Definitely takes the books of being "adult."
- The gold leaf really adds a really nice fanciness to it.
(dome cracks) - Oh!
- Oh wow.
- That sounded good.
Is that? (both gasping)
- This is insane.
So, I don't know what this white thing is.
It looks like a sort of cream to me.
What are these coming out?
- Surely, it shouldn't be this hard to cut.
- If food isn't easy to eat,
that's minus points. - Yup.
- You spent a whole day just making this cake,
and then you're just like... - You can cut your own.
(Sohan chuckles) - Bon appetit!
It's crunchy. - Mm-hmm.
- It is dark, pure chocolate. - Yeah.
- Dark chocolate, that's a tick for adultifying it.
The crunch is lacking in this.
Like, it's there, but it's just the base.
- Oh, you know what?
There's coffee in here.
- Coffee? - Yeah.
There's coffee in here. - Dragon?
Oh yeah. - Mmm.
- Wait, now you said it.
- [Producer] So it's actually an espresso martini
chocolate crackle dome.
- Oh my God. - Oh!
- You got it with the coffee there.
- The bottom crackle bit is like crack.
- Yeah.
- I've never tried crack,
but, um. - It's the crack of a crackle.
- It's a cracky, cracky crackle.
What let it down for me was it's like, really hard to eat.
And also just like, too rich.
- However, I think like, they've ticked a lot of the boxes.
So I'm gonna go like, a six out of 10.
- Okay, I'm gonna go five.
(upbeat music)
- Whoa. - Whoa!
- Alrighty. - Whoa!
Is that a pavlova?
Oh, you can't go wrong.
- Butter, white bread. - Sugar.
And I feel like this does that justice
because it's got the same color palette.
It's about the sprinkles.
What's on the inside?
Is that ice cream?
- Oh, it is ice cream. - Oh my God!
I love ice cream.
This is epic. - Oh my God,
it's melting really quickly. - I'm excited about this.
It's like a cake at the bottom, which I didn't
even see before. - Yeah.
And it's colored and everything.
- [Sohan] And that's got the whole fairy bread shebang.
- What is this cream?
(upbeat pop music)
- Yum! - This shouldn't be legal.
- Goes really well with the base of the cake,
which is also really moist and dense.
And it's not dry. - Yeah, yeah, yeah.
- It's just like, soft.
- Oh my god.
- Yeah, that's good.
- That has that sort of spirit
of fairy bread for me. - Yes!
It does have that spirit of like, rainbow flavor.
The ice cream is really good, like,
I don't know what's different about it.
It's like Messina or something.
- [Producer] It's handmade.
- Handmade ice cream? - Oh.
That's why it's got a different
vibe to it. - Yeah!
That's why it's better than regular ice cream.
- I'm literally in heaven.
I have to give this a 10 out of 10
because I love this so much. - Oh, really?
- Yeah. - Oh my God.
Ah!
It tastes really nice.
Really fun flavors.
I'm gonna go nine.
- Hell yeah.
(upbeat music)
(angel chorus singing)
- [Unison] Wow!
- What the heck? - Oh, whoa!
What are they?
Are they little donut balls
or something? (buzzer beeps)
Muffins? (buzzer beeps)
Scones? (buzzer beeps)
- It's gonna be something French.
- [Producer] It's called a croquembouche.
- Croquembouche, I told you-- - Croquembouche.
- I told you it's French.
This is like, super adultified.
- It's in the same color palette, which is a tick.
(upbeat electronic music)
Mmm!
- Mmm.
- Mmm!
- There's cream inside.
- I'm imagining those emperor's puffs
you can get in Chinatown.
- I like the taste. - So good.
- I can definitely see myself crunching on these.
- You know what's missing?
Is the iconic taste of Corn Flakes.
- It doesn't have that,
yeah. - It doesn't have that in it.
- It's like symbolically cornflake-y.
(profiterole crunches)
- That is crunchy.
- It a big deal it doesn't have the Corn Flakes, though?
- I feel like that is a big deal.
I love the presentation.
I love the creativity.
I love the textures.
So for that,
I'm gonna have to give it, (bleeps) out of 10.
- I do love the taste of this one a lot more.
It's a lot of fun.
I'm gonna go (bleeps) for this one.
I enjoyed it.
- Oh, nice.
- [Producer] We have the results tallied.
- Oh my God, I've got a good feeling about this.
- [Producer] And the winner is.
Vikki!
- Oh, how exciting!
That's so good.
Woo! (upbeat music)
- Let us know below in the comments
what you want us to make next.
- We could upgrade your favorite chocolate bars,
fast food joints, or even soft drink.
So let us know in the comments below,
and we'll make it happen.
(humming festive tune)
- [Vikki] That's right, I won it just now.
Joking. (chuckles)