- Hey guys, it's me, Jasmine.
Katie and I were recently at Disneyland
eating a bunch of food, thinking about food, as we do.
And then she turned to me and was like,
"What if the rides were food?"
And I laughed 'cause it was silly and funny,
but then I thought let's do it.
She's always challenging me,
and so I'm gonna challenge her.
Let's do this.
(Katie laughing)
- I'm so scared.
I'm never talking to you about anything
ever again, Jasmine.
How did we get into this?
How does this happen to me?
I am going to make the Matterhorn into a dessert.
The Matterhorn is a ride based off the actual mountain
that's in the Alps.
You're on a bobsled ride
where you're going through the dark,
a crazy yeti is trying to kill you.
It's super fun,
and it's the only rollercoaster I don't throw up on.
I am going to make a croquembouche
that looks like a Matterhorn.
And if you don't know what a croquembouche is,
it's a French dessert that is like a cream puff tower.
I've never made croquembouche before.
It needs to have a waterfall,
'cause there's one at the Disney ride.
There's not gonna be a ride going around,
or a yeti inside.
- [Jasmine] No yeti inside?
- No yeti inside.
- No yeti inside?
- Stop making me say it.
- The yeti is so important to Matterhorn.
- First thing I have to do
is actually make the custard
that's gonna fill inside the cream puffs.
Let's just get into it.
I'm gonna heat up some whole milk.
We need a ton of filling,
'cause we have a ton of cream puffs
that are gonna go on this.
We're gonna bring this up to just a slight boil.
Just as soon as it boils, we're gonna turn it off.
I'm just gonna add some vanilla bean paste,
about two teaspoons.
So I have 18 egg yolks, and we're gonna add in sugar,
whip this till it's fluffy and pale,
and it's gonna take about two minutes.
I chose the Matterhorn
'cause it's my favorite ride at Disney,
and I actually do get kind of scared 'cause it gets so dark
when you go inside the mountain.
Also he's loud.
The roar, you know what I mean?
- [Jasmine] The one that's not gonna be
in the croquembouche?
- The one that's not gonna be in my dessert.
Now we're gonna add in some cornstarch.
Our eggs are ready, our milk is ready.
I'm gonna turn the heat off
and we are gonna slowly add the milk in
so we don't cook our eggs, which is called tempering.
Otherwise you're gonna have some scrambled eggs
in your custard.
This is just gonna bring the eggs and sugar
up to the same temperature as the milk, but gradually.
Now we'll put this back into the pot.
We'll turn our heat back up,
and we're gonna whisk this constantly.
You got to do it for about seven to 10 minutes.
It is really cool how all of a sudden it's super liquidy,
and then it's just this yellow, thick, yummy goodness.
You definitely start to feel some resistance
as you are pulling the whisk through.
We got bubbles, we are good to turn the heat off.
I'm gonna remove it from the heat.
And at the end, we're just gonna add butter, stir that in.
Finally, we're just gonna put this through a strainer
to make sure we have super, super smooth custard.
Once all of that is in,
we're just gonna put some plastic wrap right over.
So we're just gonna put it all the way down
on top of the custard so we don't get a skin over it.
This guy's done, we're gonna chill him
for about two hours in the fridge.
So now we're going to make our choux pastry
which is just our cream puffs.
I'm gonna combine some water, butter, lots of butter.
Sugar, and some salt.
We're gonna melt our butter and bring this up to a boil.
Our water butter mixture is boiling,
so I'm gonna add in my flour and turn off the heat.
With a wooden spoon I'm gonna quickly mix this up.
Once your mixture is thickened up
and pulling away from the bottom of the pan,
we're gonna put it in a stand mixer
and then we'll slowly one egg at a time,
incorporate our eggs.
I'll let it cool slightly, then transfer to a piping bag,
and pipe some cream puffs.
So I've greased a pan and I've put some parchment down,
this is just to keep the parchment in place.
We're gonna do about one inch cream puffs.
So we have these little pointed tops,
do not worry about them.
We're just gonna dip our finger in some water
and then pat down.
Last, so they get nice, and golden brown, and shiny,
we're gonna add some egg wash.
I'm gonna put these in the oven at 400 degrees
for 15 minutes, then I'm gonna reduce the temperature
to 350 for another 15 minutes.
Do not, whatever you do,
open the oven if you do this at home,
because it will deflate your cream puffs.
You want cream puffs, not cream flats.
Our cream puffs are out of the oven.
Now we'll fill our cream puffs.
We're gonna take it, put the piping tip inside,
and then just gently squeeze your filling.
Try not to overfill them.
And we'll just keep repeating that process,
like a million times.
If you're having trouble putting your piping tip
into your cream puff, you can always poke holes
ahead of time with like a stake.
(Jasmine laughing)
You can take a skewer and make holes ahead of time.
So I'm just gonna fill the rest of my cream puffs
until they're all done, and then next comes the tricky part.
So now I'm going to make a waterfall out of sugar.
I've definitely worked with sugar before,
but I've never worked with it
to like manipulate it to curve.
So we're gonna see what happens.
First, I'm gonna combine sugar, water, and some corn syrup.
You don't wanna start while it's heating up
because otherwise it'll crystallize
and you'll have these big clumps.
But at the beginning,
just so that everything gets incorporated I like to stir it.
I'm gonna let this keep going
until it gets up to 300, 310,
that's at the hard crack phase.
And then I will add in sky blue food coloring
to get that blue waterfall.
- So you're telling me you're gonna make a waterfall,
but no yeti?
- Sugar is scary 'cause it burns bad
as Jasmine knows.
I am gonna turn this off, remove this from the heat.
So to make the waterfall, I got a silicone mat,
and I'm gonna try to run it down.
Just do a little at first.
Ooh, that's looks, that looks cool.
Set this off to the side.
So right now I'm taking the sugar
and I'm doing what they call spinning sugar.
And I'm just throwing and making a mess.
Kelly's like, Kelly.
Yeah, that's right.
That's right, it's very like cobwebby.
Woo, okay.
Think we're good,
let's move on to assembling this whole bad boy together.
It is time to make this croquembouche.
I am definitely not gonna be able to do it
the traditional way, which is you build up these cream puffs
using sugar and there's no structure that they're built on,
they just build up on themselves.
So I found this cone at a craft store.
I've wrapped it in parchment paper,
and instead of using sugar to adhere the cream puffs
I am gonna use melted white chocolate.
So I'm gonna take a cream puff and I'll just dip it
in the chocolate, and apply it to the base.
I'm gonna keep doing this.
The things I do for you, Jasmine.
- [Jasmine] Thank you.
- [Katie] I'm feeling good, but I'm starting to feel nervous
as it's all getting compacted, like just a little bit.
But I think my chocolate's setting a little faster
which is making me feel a little better.
- [Jasmine] Do you think you have enough cream puffs?
- I think so.
It's a lot of cream puffs.
I chose the Matterhorn 'cause it's really
one of my favorite rides.
You know what I like?
If you go on that ride when it's nighttime,
like nine o'clock when they're just about to do
the fireworks,
and the fireworks will be happening all around it
and you sometimes pop out of the mountain
and it'll just be like.
(humming "Jurassic Park" theme)
That's the theme song to "Jurassic Park".
Sometimes Tinkerbell used to come down
from the top of the Matterhorn,
and one time I was on the Matterhorn and it was so magical.
It was like firework, and then Tinkerbell was just like,
dee, and I was like, ahh.
It was like it was the happiest place on earth.
This is not an ad for Disney, they did not sponsor this.
I'm gonna put the top on,
and then maybe do some around it.
Oh my goodness.
To finish this guy off, we're not done.
I'm gonna add some more cream puffs
to build out the sides and get more of a mountain shape.
Then I'm gonna add shredded coconut that I've dyed
with different shades of green food coloring.
I'm gonna make little croquembouche trees with rosemary.
To add the snow just like they have on the Matterhorn,
I'm going to dust some powdered sugar all over the top.
And finally, I'll place the waterfall
onto the croquembouche.
Oh gosh.
Oh my gosh it worked.
I cannot believe that I did this.
I think I nailed it.
I'm glad I did the chocolate hack.
I love the dusting of snow,
and the rosemary smells so fresh,
and it really reminds me of real trees.
The waterfall has so much movement.
I love the coconut grass.
I also think my spun sugar
just gives that waterfall even more emotion.
I'm so proud of this,
I didn't think I was gonna be able to do this.
I hope they think it looks like the Matterhorn.
Let's see what they think of it,
and also let's see if it tastes any good.
(whimsical music)
You're ready to try, come on in.
(Jasmine growling)
- Since you didn't make a yeti, so I am yeti.
- You look like "Lilo & Stitch".
(all laughing)
- It's beautiful Katie.
This is incredible.
Like what you would find in like a gourmet pastry shop.
And I know you were joking about it when we were
at Disneyland, but you did it.
Air cheers. - Air cheers.
- So good.
- Seriously so good. - Woo.
- [Katie] So I did it?
- Yes you did.
(everyone cheering)
- Thanks guys, thank you guys for watching.
I am definitely not gonna do this again
'cause it was super stressful.
Unless you ask for in the comments, let us know.
And Jasmine, this is fun, but like, no.
(Jasmine growling)
(all laughing)
- [Jasmine] We are all adults.
(upbeat music)