- Hi, I'm Rie, I'm a Tasty producer.
Today I've been challenged to take a common food
and make it fancy.
But first, I have an exciting announcement.
(hands tapping)
We got merch!
If you like the shirt check out the link in description.
Let's see what we are making fancy today.
(mischievous music)
Chocolate pudding.
I've never had this before.
So, in Japan, we have pudding
but it's a little bit more firm.
Like, I have tried something like milk chocolate snack
in the State and I felt like I was betrayed.
- [Producer] Betrayed how?
- (laughs) It was too sweet and it wasn't good.
(plastic cracks)
Squishy.
I was told by someone in our crew,
he used to use this lid as a spoon so I wanna try that.
(mischievous music)
It's not bad.
I expected worse.
But it's not too, hmm, I thought it wasn't too sweet
but there is like after notes,
that holds in my tongue, it's very sweet.
Visually it's not pleasing.
It's just a goop (laughs).
But, we can fix that.
Okay, I have got some great ideas
and I'm excited to make it fancy.
(light hearted music)
Okay, here's what I got.
Heavy cream, dark chocolate, eggs,
oranges, and dried orange slices.
From the pantry I got sugar, powdered sugar,
flour, butter, corn syrup, vanilla extract,
salt, milk, cinnamon sticks, star anise and Grand Marnier.
Okay, let's get stared.
Make it fancy.
First step I'm simmering water
and I'm going to need six tablespoon of butter.
Cut it, small cubes.
And in the bowl.
I'm using dark chocolate because
I don't wanna make it overly sweet.
Gonna do a rough chop.
(knife clacking)
Chocolate is a little hard so it's kinda tiring chopping.
Put them in a bowl.
Put it on top of the simmering water
and I'm gonna just let it melt.
This method called a double boiler,
you're simmering water in a pot, put a bowl on top of it
and melts so it doesn't give a direct heat,
you won't burn anything inside of the bowl.
While we are waiting measure out our dry ingredients.
One and a half cup of flour, four tablespoon of sugar,
half teaspoon of salt, and set aside,
and move onto next step.
Chocolate and butter mix is nice and melted.
You take off from the heat.
I'm going to work on the wet ingredients while it's cooling.
Two cups of milk and six eggs,
teaspoon of vanilla, one tablespoon of Grand Marnier.
Whisk well to combine,
(whisk scratching)
add this wet mix into this flour mix little by little.
I tend to use higher proof alcohol for baking.
I like using wine or sake for cooking
and I like using brandy, cognac or rum for my baking.
This batter is ready, I'm gonna set aside.
Butter and the chocolate mix is well melted,
add chocolate pudding.
It's very creamy.
- [Producer] Rie, did you ever encounter chocolate
pudding in culinary school? (laughs)
- No. (laughs)
- [Cameraman] Did you ever watch a Micheal Bay
movie in film school?
- (laughs)
Right, so nice and shiny.
Put in the mixture.
Before you put pudding into chocolate and butter mixture,
make sure it is cooled down like room temperature
otherwise sometimes it separates.
I want to make sure this batter is very smooth
so I'm going to pass through a mesh sieve.
I have to rest this batter for two hours to overnight
and I'm going to keep this in the refrigerator.
Okay, next step you use two and a half cup of heavy cream
and three tablespoon powdered sugar.
When you're making whip cream, powder sugar melts better.
Usually I like to use whisk, but two and a half cup is a lot
so I'm going to start with hand mixer and kind of control
the consistency later on with the whisk.
This is almost done so I'm gonna stop right here,
switch to whisk so I can finish what I like.
It's nice soft peak.
I'm gonna add one and a half orange zest.
When you are using orange zest you don't want to use
like white part it kind of bitter,
so make sure just using orange part.
And I'm going to use vanilla pudding.
Gently fold.
- [Producer] In general, what do you prefer,
chocolate or vanilla?
- When it comes to ice cream, I don't know, I like both.
It just depends on the mood.
When your ice cream uses best ingredients,
whoever said vanilla is my favorite
I respect their pallette.
All right, so, we are going to keep
this in the fridge until we use it.
So, batter is rested, I'm going to start cooking
and I have 1.5 ounce ladle,
and quickly swirl.
You kinda wait until the edge is crispy
and surface is a little bit drier.
Peel off the edge.
Once it's cooked you want to kind of flip it.
Sear for like 20, 30 seconds.
And done.
And you just have to keep doing this until
you are running out of batter.
When you're making crepe you want to make it super thin,
like paper thin, and make sure to use the non-stick pan.
Okay, so I'm going to finish all the batter
and I'm going to cook the rest of the crepes.
So, I have a stack of my crepes here
and I have my orange cream ready
so I'm going to assemble.
And I have cake round, it's easier to transfer.
And I'm going to use a little bit cream as a glue.
For one crepe use like a quarter cup cream each time.
You're gonna just spread.
When you're spreading cream,
offset spatula is very convenient tool
so you can evenly spread the cream.
All right, one done.
I'm kind of keep doing the same thing,
layer of crepe and another layer of cream
and keep stacking them.
Okay, so final stretch, I have one more left.
Nice.
We have to chill this for 30 minutes
and we are going to next step.
I'm going to use one cup of heavy cream,
and while it's heating up I'm going to chop
eight ounces chocolate.
It's not as maybe (knife clacks) fun as it looks.
Kinda hurts your hand.
(chocolate crunching)
So, the sushi episode I was frying sushi in oil
and I noticed there was some burn mark,
but as I mentioned, I don't even remember it was there.
It's like ex-boyfriends, right? (laughs)
Eight ounce is a lot, right?
(knife clacking)
But you only live once.
If you start seeing the little bubble around it it's ready.
Pour over
into chocolate.
You want to wait one to two minutes
because if you start whisking right away
chocolate is not warm enough, you cannot melt well.
(whisk scratching)
Okay, so it is nice and melted.
Now I'm adding four tablespoon of corn syrup
so we can give a little bit shine.
One tablespoon of Grand Marnier.
I'm adding another chocolate pudding.
This dessert is chocolate pudding for adult.
You can give this chocolate pudding for your kids
and you can make this for yourself.
Okay, it's nice and shiny.
So, this is done and I'm moving onto next step.
We got this from the fridge and it's nice and chill
and I'm going to give a hair cut.
So, it's gonna be a bowl cut.
I'm gonna just trim the edge as I go.
(gentle music)
Smooth
the surface.
We gave a nice bowl cut.
I'm going to pour ganache over,
so I want to put something underneath it
so it drips through.
♪ Perfect ♪
(gentle music)
(laughs) (crew claps)
Thank you.
Final touch.
I'm going to cut in half.
Put here.
I'm gonna put a cinnamon stick on top, kinda alternate.
And I'm done.
(gentle music)
Super soft.
(gentle music)
It's super fancy.
(upbeat music)
Welcome Jasmine!
- Thank you!
- For Make it Fancy.
- You mean make it sexy.
- That's right.
So, do you wanna have a bite?
- Yes!
Is this my slice?
- (laughs) Yes.
- Why are you laughing?
- (laughs)
- Wow, it smells very good.
Smells delectable.
Look at that oozing cream, ooh.
Mmm.
I think I'm in love with you.
- (laughs)
Thank you!
Can you guess what I made fancy sexy this time?
- My first thought is oranges.
Cinnamon?
- Chocolate pudding.
- Are you serious?
- Yeah, I also used vanilla pudding, too,
for the filling. - What?
- Yeah. - Wow.
It tastes amazing.
It tastes like it belongs in a Michelin star restaurant.
- Yes.
- Also, it's kinda shiny, so if Rie looks into it
it becomes prettier 'cause it's like a mirror.
- Hello.
Make it fancy! - Make it fancy!
- Welcome, Ryan, to chocolate pudding wonderland.
- Chocolate pudding wonderland?
I love chocolate pudding.
- Oh!
- I really do.
- Good, and I like your mug.
- I like my mug too, Make it Fancy.
Let me eat it.
- Yeah! - This looks great!
So, I'm assuming that there's gonna be
orange and cinnamon flavors and I know it's a bunch
of crepes stacked on top of each other
with cream in the middle.
Is it called (foreign language)?
- (gasps) In french, yes.
But in English,
crepe cake?
- Yeah, crepe cake. - But,
we just made a new name for this.
It's Crake.
- Craig.
- Crake.
- Mmm.
- Crepe and cake.
So, it's Crake.
- I like Crake.
I love all things creamy, like cream in general, you know?
- Mmm. (laughs)
Make it fancy! - Make it fancy!
- Thank you so much for watching
and let us know what I should make fancy next time.
Don't forget to dance, make it fancy.
(light hearted music)