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We're comfortable, we just met, but we're comfortable.
(both giggling)
- I'm okay, financially
- I forgot about that.
(upbeat music)
Folks, I'm very excited to welcome
the first celebrity guest to the new kitchen.
Dominique Ansel is with us today,
he is most famous for inventing the cronut,
which inspires lines so long that they ruin friendships
and test family's strength, when you wait
for that delicious confection.
So thank you so much for both inventing it and
for being here today.
- Thank you for having me today.
And as I understand, you've got cronuts available for sale.
People can have have them at home.
- Yes, you can order them on our website.
- And they're selling out just as fast
as they do in the stores.
- They're selling out pretty fast, but you know,
it's a good thing that now we can ship nation wide.
- That's awesome.
The link is in the video description below.
Check it out guys.
And today you're showing us what to make.
What are we making here?
- We're gonna make the Creme Carmel.
So it's- another like French classic, very, very simple.
It's one of the first recipe I actually learned
how to make.
A nice little caramel on the bottom of the dish,
beautiful like custardy cream little eggs,
like simple and super tasty.
- I've never made this before.
I've always been very intimidated by it because when
you turn it out, you want that perfect sort of flow
of caramel down.
And I'm always positive that I'm gonna screw it up.
So, luckily I don't think that's going to happen
cause we got you here today.
So let's get started, shall we?
- Let's get started.
- Let's do it.
So we're going to start with some sugar.
We're going to put it inside a small pot right here.
A little bit of water.
The water is used to dissolve the, the sugar a little bit,
and then we're going to mix this and we're going to cook it
until we get a nice, beautiful amber caramel.
And this caramel will be dropped
on bottom of our dish a little bit later.
So, when we're making caramel,
one of the most important things,
for me, is to stop it at the right time.
Of course, we don't want it to burn.
- Oh yeah.
- We don't want to go too far, but we still need this nice
amber caramel flavor and color.
- Yeah.
- So what I like to do when I start getting a little bit
of coercion on the outside, I turn
off the fire and I put this to the side.
There's like residual heat inside the pan, the pot.
So this is going to keep
on cooking the caramel a little bit longer.
I'm going to stir it then once it's all combined,
put it back on the stove and cook it a little bit more.
And then put it back, and put it back and forth
a little bit, on an off until I get a nice color
I'm looking for.
- Now, the big enemy that we're facing here
is crystallization, and when I see, you know,
grains of sugar on the side, I start to get,
I start to tense up.
- That's a great point.
So what I like to do for this, when I start cooking,
I put just a lid, perfect.
So this, this lid what's going to happen here,
because the steam is going to go all over the sides
and clean out the side of the, of the pot.
So it's a very good point.
- So yeah, you can see, oh, okay yeah, it's starting to
dissolve itself.
- It's a little bit of crystallization,
but I'm not sure about this,
you can also like push it down a little bit.
- It's the calmest I've ever seen anyone
about crystallization.
- This is what I do for a living, play with sugar.
- That is true.
(laughs)
Can I get you a glove?
I think these guys are going to get hot.
Probably have those chef hands that are made of calluses.
- I actually don't have calluses on my hands.
- Oh, all right.
You and me both, that makes me feel better.
- I have like, manicured and sensitive hands so...
- I just got a manicure last week.
- It feels really good, you know?
- It's great.
- There's a lot of like men, that they're not man enough
to say that they like manicures, but I, I love it.
- That's exactly what they are.
They're not man enough, to say that they like manicures.
You got that folks?
- I do, I do like it a lot.
- Really. It's great.
It's like getting massage you know?
Just taking care of yourself.
- Massage for your fingernails.
- Manicure, pedicure.
- That's the takeaway I want people to take today,
make creme caramel sure, but go get a manicure, be a man.
Get a manicure, all right?
Manicures.
(laughs)
So we got some water going.
- There's some corrosion on the side.
Just on one side here.
I'm going to wait a little bit longer.
- And now I notice that you stirred it a little bit up front
but you're not stirring it now.
- You're not stirring now, if you get to it now
you're gonna essentially like mix all,
all the sugar that's not fully dissolved with the sugar
that is dissolved, and you're going to have like pieces
of sugar.
So here you see, it's getting darker on one side.
My guess is like probably the pot is not super even.
- The shaping, all that bad.
(laughs)
You got to get that bad dish, if you want that even heating.
- We'll put this on the side here,
like I was saying earlier, I'm going to start doing it just
gently like this.
So I have like a more even caramel.
- There we go.
- You can see everything it's turning into like a
a nice color right now.
This is a little bit too light for me.
- Oh.
I like to have something a little bit darker.
- A man after my own heart.
I like a dark caramel as well.
- I do too.
- So the, the key here is that we want to sort of bring it
up slowly because my instincts
when I see that color caramel is like, oh, that's done.
I wouldn't have taken it off the heat.
I would've kept it on there to try to darken it
but then I would end up burning it.
So, gradually putting it on and off.
- Exactly.
- Got it.
- Put it on the side here again,
I'm going to stir it a little bit.
Just be careful, this is still quite very hot.
- Oh yeah, no, that'll burn a hole
straight through your body.
- I think the worst burn is sugar and oil.
- Oh yeah.
- Because it sticks to your skin
and it's impossible to remove.
- What drives us to take these risks as chefs?
- The love for food I guess.
- Yeah, I guess so.
- Another pointer is that the smoke, you see the smoke here.
- Oh, I see smoke.
- So I'll put it to side here.
When it starts smoking.
- It's insane, yeah.
- It's really hard.
So when you take it off right now, my caramel
is like a nice amber.
Is going to get a little bit darker,
so I'm going to stop here.
And what I'm going to do,
today I brought some vanilla paste.
I like to add the vanilla inside my caramel.
So some people like to add the vanilla inside the custard.
I like to add it inside the caramel.
You get the caramel and the vanilla together
on top of the custard which is very nice.
I'm just going to mix it all a bit.
And now I'm going to add, the vanilla.
- I knew it was going to make a noise that I would like.
I knew it was going to speak to us a little bit.
- And if you caramel was a little bit too dark
what you could do, is to take this put in cold water.
So if you have a pot on the side, that's much larger.
You put in cold water,
so you cool down the pot, but you stopped the cooking.
But now we have a nice caramel,
so we're gonna go quick and drop this into our dishes.
- All right.
That is a beautiful color.
Let's do it.
- Okay, while this is hot, we're gonna put this
into our dish right in the middle we want a nice thin layer.
- It's not even near done I'm ready for dessert,
here we go.
- Look at this beautiful amber color.
- It smells so good too, that vanilla in there.
It really does make a difference.
- That's pretty much it for now.
So we're going to let this cool it's going to take just
like two or three minutes.
While this is cooling, we're going to make our custard.
- All right, let's do it.
- You're going to help me this time?
- Yeah, (mumbles) sorry, I apologize.
- Six eggs.
- Two yolks.
You can crack the eggs into the mixing bowl right here.
We have 200 grams of sugar and one liter of milk.
So very simple recipe, only three ingredients here.
Oh, fancy.
- Andy, you're doing this in front of a living legend.
- Make sure, make sure there's no eggshell.
- Don't screw up right now.
- I want to push on you, but-
- No eggshell, phew.
Two more, come on Andy you can do this.
Oh, okay, that was a, that was a rough one.
- You have a special technique do this.
- The wrong way, that's what I call it.
Did I get any shell in there?
- No, you good.
- Hell yeah.
Okay.
- Grab the whisk.
- Yes.
- We're going to add two yolks right here.
200 grams of sugar, all at once.
We're going to mix this together.
- All right.
We looking for any kind of consistency,
am I trying to get it light and fluffy?
- Just, well mixed.
- Well mixed, that's it, that's my favorite consistency.
Cool.
That's it.
- And then the milk.
Keep on whisking a little bit.
- I feel so useful.
- It's teamwork.
- Yeah, what would you do without me, Dominique?
- (laughs) I don't know.
I would not be here.
- That's true.
I'll take credit for that.
You wouldn't be in my house if I weren't-
if I didn't exist.
- Clean up your mess a little bit.
- Oh, sorry.
(laughs)
Okay, is that, what do you think?
- That's, that's perfect.
- Okay, wow.
This is easy as ever seen.
- I'm at least gonna take your dishes.
- Thank you.
- So now we got these guys.
- So as you can see
you put them in a pan that's quite, quite deep.
So we're going to add water, create a water bath
and then bake them in the oven.
So we want something that's almost like as deep
as the dish.
So our caramel right now, is pretty set.
Just going to put the custard right over it.
- I notice no uh, lubricants of any kind
are going into the ramekins.
Are these going to be-
there's not gonna be any problems with these inverting in?
- No, it's not going to be a problem.
This, I mean, there's a little fat in the milk so,
this custard's eggy, its gonna, all gonna set together.
It's going to come off easily, but this is pretty much it.
We're going to put this inside the oven.
It's gonna go at 350 for about 25 minutes.
So you're going to be very careful.
It's all liquid here.
- Now we're putting the water in when it's in the oven here,
so that we're not sloshing around all over the kitchen?
- That's pretty good.
- All right.
- It's about three quarters of the way,
almost all the way to the top.
- All right, see ya in 25.
(blows kiss)
- So now, those are gonna bake for 25 minutes.
You're gonna let them cool in the oven a little bit.
And then what?
- Then we're going to put them
in a fridge until it's fully set.
- How long, four hours at least, or how much?
- Yeah, I think three to four hours.
- All right, well, we'll have to play a couple rounds
of backgammon or something.
I have um, UNO.
We can play some UNO.
- Or you can also make them the day before.
- Or we can just have him make them at home,
and we'd swap them out right now.
Let's get em.
So now we can turn these out.
- Let's look at it so it's, it's really cold.
You want to make sure this is fully, fully set,
and really cold before you make them.
So I always suggest people make it either the day before
or super early in the morning and eat at night.
- Yeah.
- That's, that's going to be key to un-molding this.
We're going to use a spatula.
I'm going to slide it just right here.
We're going to like spin it.
Just spinning the dish.
- [Babish] Oh, I can see caramel.
- You can see the caramel oozing out already.
(laughs)
And I'm going to flip the dish.
So it's not going to come out like exactly perfectly on,
on the plate.
So you might have to like jiggle the dish a little bit.
(ceramic clinks)
Just like this.
- Ohh.
- Maybe I got lucky.
- Or it will come out exactly perfectly on the dish,
just like that.
Clearly (indistinct).
Did I say that right?
- That's it.
So you can see, like, I love the fact that we still have
like lots of caramel on top
and it's like oozing to the side.
And I love the texture because it's jiggly texture.
This is nice, eggy, custardy.
I think we should try it.
- I think so too.
I just barely had breakfast, but I'm so ready to go.
- Got a spoon for you.
- Thank you, let's rock.
- You go first.
- Oh, thank you, such a gentlemen.
- I love this texture.
I love just looking at it.
It's so delicious.
- It's so soft and creamy.
But it has the flavor of a caramel of a candy,
which is such a lovely thing.
You don't expect a liquid to be able to taste like this.
- You don't- not like an advanced home baker,
I always said like,
if you wanna do something simple at home,
this is the dish to go with.
- Absolutely.
- I think you shouldn't un-mold it.
- Oh, oh.
So now a, a film student needs to un-mold the
creme caramel in front of arguably
maybe one of the greatest pastry chefs in the world.
- You saw me doing it, right?
- Yeah.
- You comfortable?
- I was watching.
Yeah, here we go.
Am I comfortable?
No.
(laughs)
All right, so I'm going to gently run this offset
on the outside.
- Pretty good.
- I thought that you kind of cut into a bit.
It really does just slip around the outside.
That's really nice.
- And you just flip it on this.
- What a novel invention this is.
- Your hands are shaky a little bit.
- I am, yes.
I'm not nervous.
- Here let me show you a little trick.
- I failed.
- Okay, you didn't fail.
But it helps if you put the spatula here
and you push it a little bit.
- Ooh.
- So essentially you let the lid of air from the bottom,
you see how they come up?
- Oh, cause it's like a suction going on.
- Yup.
- I see, okay.
- Try now.
- It's probably gonna pop right up.
(clinks)
Now that Mr. magic hands has touched it.
That's fine, I didn't break it.
It's fine.
It looks fine on camera, right?
- Yeah.
That's perfect.
- Pretty good.
- It's not as full-proof as I thought.
- Want to try one more?
- Yeah, I'll try one more, we got one more in the can.
I am not going to fail today.
Okay, my first time trying this.
This isn't take two.
- No that's the second one.
- This is the second one.
Run this around the side.
- Take your time, not too much pressure.
That's good, that's good enough.
So long you see the caramel going up.
- There we go.
All right, nice and easy.
No problem, easy peasy.
Right out on the plate.
I'm not panicked, I'm fine.
Everything's good.
Okay, there she goes.
(clapping)
All right.
A little extra caramel.
- Wonderful, beautiful.
- Thank you so much.
- Look at this.
- Dominique Ansel, thank you so much for coming here,
and showing us how to make this very simple,
very elegant dessert.
His cronuts are available to purchase online
in your home right now.
They ship them to you with freezer packs and everything,
so they're super fresh.
And his latest cookbook Everyone Can Bake is available now.
It is perfect for both beginners and advanced bakers.
It's got this amazing chart in here
that just sort of compares different crusts,
and bases with different fillings and toppings and sauces.
- Hand model too.
- It's the manicures.
You gotta stay manicured folks.
It helps you sort of see the matrix with baking.
It helps you be creative while following the
rigidity of recipes that you need to follow in baking.
So this is an incredible cookbook.
I legit own this.
I brought this down from upstairs,
cause I got it for Jess for Christmas.
She's already made a bunch of stuff out of here.
Amazing cookbook, amazing cronuts, amazing guy.
Thank you so much for coming through.
And this is mine.
Goodbye.
Oh, I spilled it.
There's some more here.
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