Alright, so this is how you do it.
You start off with AP flour,
you put in some sugar, half a cup,
These are delicious, Curtis
Aren't they so good? Amazing
Some baking powder, a teaspoon of that.
A teaspoon of salt, or half a teaspoon of salt rather.
Then you mix the dry ingredients, right,
so you keep all your dry together.
Easy
Then you take your wet ingredients.
So I've got sour cream, buttermilk.
Right so this is really simple
because the less you mix these, the better off you are.
An egg, and, A little vanilla?
Yep, like a teaspoon of vanilla.
And that's vanilla extract, right.
You mix those two together so you get that in
and like I said, don't overwork it.
That's the only think you can do wrong here
because then they'll become tough
and you won't keep that beautiful fluffiness.
And we're gonna put a decent size dollop
and you'll see they're not perfectly smooth.
He's cooking this low and slow.
Yep, and then we concentrate on the sauce.
So this is a bit of a take on a crepe suzette, right?
Crepe suzette is made with oranges, we're doing it
with tangerines, so these beautiful things.
My mom loves tangerines.
Aren't they nice?
Yeah, she totally bust this out this weekend.
You start off with a little bit of sugar
and some of that tangerine juice.
You reduce it ever so slightly and make it a little thicker.
Right, you bring it up to a simmer.
And then once it's sort of simmered for a little while,
you cut up some cubed butter like this,
you pop it in, and then you whisk it together.
Whisk, whisk, whisk, whisk, whisk. Yep.
That turns into this, so you get this beautiful
sort of thickened tangerine sauce.
Then, you take the slices of tangerine, you go ahead
and drop that into your sauce as well.
Beautiful, beautiful
Little bit of that extra juice, so yeah.
The thing I forgot is the Grand Marnier,
which is an orange flavored liqueur.
(applause) My mama likes that too.
Just a little bit of that in there, and that's it.
Then, you come over here, these aren't quite there
but once they're ready, they look like this
Nice and golden beautiful golden and fluffy.
You pick 'em up, you stick 'em on just like that.
Gorgeous, just gorgeous, I'll pull mine out of the shot.
(Rachel laughs)
And then I just finish it
like this with the tangerine Oh my God.
all over the top.
You know this beautiful stuff, brioche, we use it sometimes.
Have it in my freezer currently, it's fine.
Well this is the perfect way to use it.
You cut it into nice, thick pieces and then
you make this kind of almond mixture,
which I'm gonna show you how to make, it's like a paste.
You spread it over, and then you put almonds on top.
Like in an almond kwa-so.
Right, this is called a bostock, no one's heard of it.
I've never heard of that
So, you take almond flour, which looks just like this,
a little bit of flour, like two teaspoons of flour,
a little bit of cornstarch, you mix that together,
one of those.
This is how we make the paste?
That's how you make the paste.
Then you cream butter and sugar separately,
so it looks like this. (mixer whirs)
So you cream that up, you add an egg
and a little bit of almond extract.
Okay, and you want that egg in there?
Yep, you break that egg in there, gorgeous.
So you whisk all of that together, right.
So just sugar, butter, an egg.
And the almond flour with Almond flour.
And then once that sort of comes together,
you go ahead and combine the almond flour as well.
So you can dump that now Dump that right in.
Alright, I feel like this is gonna go everywhere.
The syrup well the syrup
is over here. Oh, sorry, the syrup.
It's just a little bit of water, a little bit
or orange juice, some orange zest, which we stick
on the micro plane, and some sugar.
You bring that to a boil, it comes down like this.
So confused
So because we're talking about a day old brioche, right
so it's a little dryer.
So you gotta put a little moisture on it.
Little moisture on there, so a little syrup.
You could use a maple syrup as well.
Then put this on here?
Then spread that on nice and thick.
Nice and thick, okay.
Then you take almonds, you go ahead, you cover this
with fresh almonds that are sliced, obviously.
You cover those bad boys, and then,
Yeah, Mom's mom's gonna have to spend a week
and a half at the gym after this.
(audience laughs)
I was trying to think what it was a cross between.
Like a croissant or french toast
because it gets really crispy in the oven.
So, you go ahead once you've generously
covered that with almonds, you stick the thing
in the oven Shove this in there
It comes out so 350, 375 You take the done one
I'll put this in, oh those are gorgeous!
Oh yeah, come on!
(cheers and claps)
Wow! Pop 'em on here?
It is so gorgeous, you guys.
You're gonna love it Crazy.
(cheers and claps)