(light music)
- Since so many of you guys enjoyed
the veganizing of a Chrissy Teigen recipe,
I asked you guys what recipe you wanted me to veganize
from a celebrity chef and most of you guys
said Gordon Ramsay, so that's what I'm tackling today.
I'm super excited, Gordon Ramsay went vegan for Veganuary,
which is amazing 'cause he made fun of vegetarians
and vegans for pretty much his entire career.
And if you don't know who Gordon Ramsay is,
do yourself a favor and YouTube Gordon Ramsay yelling.
- Where's the worry in your faces?
if you were my brigade,
I would have fired you fucking 16 years ago.
You, you, you, you, you.
- And you will become very familiar with him.
He's like one of the top TV chefs in the whole wide world.
If you don't know who he is, you've probably not watched
a lot of food (speaking gibberish).
You've probably not watched
a lot of food network so get on that.
I wanted to do a dessert recipe
because I don't do a lot of desserts on this channel
because I'm not a good baker, I don't enjoy baking,
I get distracted very easily and I burn a lot of things.
But I feel like I need to do Gordon Ramsay proud
and I can nail this without screwing it up.
So I picked his raspberry mille-feuille.
(chomping)
(upbeat music)
I don't speak French, clearly.
It's a raspberry pastry, it's perfect for a romantic dinner
with your loved one maybe for Valentine's Day
or an anniversary, or if you just wanna wow your friends,
then this is a great one.
So for his recipe,
he uses ready rolled all butter puff pastry.
Fun fact about puff pastry,
a lot of it is accidentally vegan.
So if you look at the box, if it's made with oil
'cause oil is cheaper than butter,
and manufacturers want to save money when they make food,
it's accidentally vegan, so look for that
and then you've got yourself a easy vegan puff pastry.
For the icing sugar, well icing sugar is already vegan
so that's no problem there.
Vanilla, we can use the same there.
For double cream I'm using coconut milk
so I'm just using the cream part of the coconut milk.
So what I did is put this in the fridge overnight
and it separates the coconut water from the cream
and then you just use the cream and the whipped cream
and it's delicious, and better than double cream.
Zest of one orange,
oranges are vegan so no substitute needed there.
For the orange-flavored liquor, he suggests Grand Marnier,
I picked Triple Sec because it's cheaper than Grand Marnier
and they only come in bottles this size
and I will probably never use this for anything ever again.
Actually that's not true, I'll use it to make margaritas,
I'm gonna have a margarita party after this.
And then fresh raspberries so that's super easy.
The only additions that I'm adding are the tapioca starch
to make the vegan whipped cream,
and everything else is the same, so let's get baking.
Okay, the first thing he says to do is unroll the pastry
onto a non-stick pan and then dust generally, generally?
Generously and probably generally with icing,
sugar, and bake in a preheated oven.
We have to bake that for eight minutes.
Okay, so I'm just gonna unroll the puff pastry,
seems easy enough, throw it on there,
this seems a bit too easy but he's the master, not me, so.
Step two, icing sugar.
Like how much is generously?
These are things I need to know, Gordon.
I'd say that's pretty generous,
it looks like it snowed everywhere.
Okay, so I have to throw this into the oven
for eight minutes, then at 425 degrees Fahrenheit
and then reduce the temperature to 375
and cook further for seven to 12
until the pastry is golden and glazed.
Okay, the next step while that's cooking
is I'm going to prepare the whipped cream
and that way I can throw it into the fridge
and let it hardened and settle a little bit
so it's nice and pliable.
So I'm using the coconut cream
and it says to add the sugar and cream,
we're using coconut cream until it gets soft peak.
So I'm also going to add tapioca starch,
a teaspoon of tapioca starch just to help it keep its shape
and then we have to add the orange zest
and the liquor, easy enough.
First thing I'm going to do is take the cream
from my can of coconut milk and leave the water.
So that's the stuff that we want.
So I'm just gonna carefully with a spoon,
scoop out, oh no, that's not where that goes.
That's gonna go in here, scoop out the coconut cream
and throw it right into my stand mixer
or you can do this with a hand mixer as well.
But be very careful not to get any of the liquid.
If you do start to break it
and you see some of the liquid coming through there,
you can just pour it into another vessel of some sort.
And you can save that for smoothies
or drinking on its own which I wouldn't do
but if you're into that, go for it,
I like to save it for smoothies though
instead of just plain water
or if you've run out of your favorite non-dairy milk
and you need to make yourself a smoothie, you can have that.
Little doggies love coconut and smell it, clearly.
You guys want some coconut?
I'm going to add the sugar which is three tablespoons.
Then I'm going to add one teaspoon of the tapioca starch.
This isn't completely necessary,
I just find that it stabilizes the cream
and makes it more like whipped cream.
If you don't have tapioca starch, just skip this.
And then we are going to whip that until you get soft peaks.
Jesus!
Got it!
Adding our vanilla and our orange-flavored liquor.
Tastes like coconut whipped cream, it's delicious.
Voila!
Yay, it's a pastry!
(beep)
Okay, so here's the thing, YouTube is real life
and I did not have enough time to set my cream
while we were shooting so it's the next day,
I'm wearing a pretty dress
and I've let the cream set overnight in the fridge
so now it's nice and firm, it was too liquidy before
so we're gonna just pretend that I didn't mess up.
These things happen, can't all be perfect all the time
but we do try.
Anyway, let's make some pastry.
Okay, so I made a new puff pastry,
I have the same raspberries from yesterday
and we are just gonna build this mille-feuille.
One of these times, I will get that name correct.
Uh yes.
Oh God, the food porn happening here right now.
So I'm gonna take some of this and spread it onto our slate,
this is a fun little trick
so that your pastry doesn't move around
while you are spreading the cream onto the puff pastry.
Get a generous amount of cream,
I'm gonna try to be mature about this.
I can't say cream without being a total pervert.
Okay, so just spread the cream along the pastry,
you want it to be nice and thick (laughing).
Why am I teenage boy at heart?
Like it's just, it's such a pervert.
Okay, so just spread the cream,
you can also do this in a pastry bag,
I don't have one because I prefer not to bake.
Okay, so nice, thick cream (laughing).
Moving on, get some raspberries
and just place the raspberries into the cream,
you know double file just like when you were a kid
having to walk down the hall at your elementary school.
Did you guys have that
or was that just at my elementary school
when you had to like move from room to room?
Yeah?
Okay, making sure my references were good, valid.
Do I have enough raspberries?
I hope so.
Okay, do more.
See, this already looks so good
but we're gonna go one step further
and put on, wait, do I have to put more cream?
Hold on, I have to consult Gordon.
I need a layer of the cream on the inside
so I should have a pastry bag
but I'm going to use this Ziploc 'cause I reuse Ziploc bags.
So we're just gonna add some of the cream to the Ziploc,
push that, really squeeze it down in there,
cut off the tip, and voila, a homemade pastry bag.
Snip, snip, mother (beep).
So we have our ratchet pastry bag
and we're just gonna cream the inside of our raspberries.
It sounded so much worse than it needed to.
Okay, moving on, then we're going to put
our second piece of pastry and we're gonna do the same thing
that we did for the first layer.
(light upbeat music)
Desserts are works of art,
I really feel like I'm being an artist right now.
I feel like this is not my calling but I'm trying.
Oh it's gonna be just the right amount.
I have a feeling this is going to become
like the leaning tower of pastry.
Like this just seems so aggressively tall, anyone else?
Just me?
Gordon?
It's leaning.
It's like really leaning.
I'm gonna cut like peel the top layer off
so that it's not as thick.
It's gorgeous.
Now I'm going to sprinkle it with some icing sugar
and it's ready to serve.
(pastry crunching)
I did that, yes, I did.
Okay, I think you have to eat this on its side?
Oh no, it's still attached, nope, we're good.
Nailed it!
No casualties in this video.
Okay, so, mm, alright, let's try this,
I don't even know how to eat this.
How do I eat this?
Gordon Ramsay didn't give me instructions for how to eat it.
You know what?
That's how we're eating it.
Holy shit!
Yeah, okay, make this for your loved one
or for yourself, Valentine's Day is just around the corner,
it's delicious, you're welcome, thank you, Gordon Ramsay.
I have nothing to say 'cause I'm overwhelmed by how good,
I don't know how to get the second bite though,
you know what?
I feel like this is the perfect kind of dessert
that you can like feed, maybe not like that,
actually I'm just gonna take that back,
you could like take a raspberry
and like feed your significant other with it
if you're having a sexy dinner.
I don't know, anyway, this is amazing,
thank you, Gordon Ramsay, I kinda just destroyed it
but it looks, it's fine, it doesn't matter how it looks,
all that matters is how it tastes.
So if you like this recipe,
make sure you give this video a big thumbs up
if you want to make a suggestion for the next celebrity chef
or a popular food for me to veganize.
Leave that in the comment section below
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where you know, sometimes the food
doesn't look like it's falling over,
and I'll see you next time bye!
Oh my God.