- 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, some exciting news.
We've got new merch.
As I like to say, anything round is cute.
You can find it at shopmakeitfancy.com.
Now, let's see what we are making fancy today.
Drum roll.
(mimicking drumroll)
(mischievous music)
Nothing.
What's going on here?
- [Producer] Check your phone,
you might've just received a special message.
- It's Eugene.
- Hi Rie, it's me Eugene, and my pup Kimbop.
- Ah, Kimbop.
- As you may know, many of our viewers have noticed
that we have something very special in common,
and no it's not that we're both amasian.
(Rie laughing)
It's that whenever we cook
we have been known to add maybe a tiny,
eensy bit of alcohol, because we have excellent taste.
So, naturally I am a big fan of what you do.
But there's one thing that you haven't made fancy yet
that I'm dying to see.
I used to love Pop-Tarts as a kid
and now as an adult, I dunno,
there's just something missing.
So I have a challenge for you.
I dare you to make Pop-Tarts fancy.
I know you'll come up with something amazing,
and I trust that there'll be some nice adult flavor.
(Rie laughing)
Good luck, Rie,
and I'll see you at the end
of the show to check out the results.
And of course, do the dance with you.
Make it beauty, make it boujee, and make it boozy.
- Oh my God.
- That's your catch phrase right?
I made my puppy fancy.
(Rie laughing)
- Yes.
- Hi Rie.
- All right, challenge accepted Eugene.
Pop-Tarts.
As you can guess, I've never tried this before.
I can guess it is like a pastry with jam inside.
Like strudel for kids.
Frosted strawberry.
It's a nice, cute name, Pop-Tarts.
Oh wow.
I'm gonna break it.
No snaps, it's kinda soft.
(mischievous music)
Yeah, it's not bad.
I think I would prefer toasted.
Crust is a little bit still doughy.
Generally it's nice, it's a little bit not too sweet.
I was afraid it has jam and frosting,
it could be too sweet, but the frosting it's kinda subtle.
The sweetness caught up.
(Rie laughing)
It's very sweet now.
There's a delay, I'm getting like sugar rush.
(Rie laughing)
It's still challenging because it's a complete meal.
I not sure how I can deconstruct this.
Eugene chose a tough ingredient,
but I have a crazy idea that I think Eugene would like.
Spoiler alert, there will be alcohol.
So as always, I'm excited to Make it Fancy.
(whimsical music)
All right, here's what I got.
White chocolate, gelatin sheets, milk,
gelatin powder, heavy cream, eggs,
mascarpone cheese, condensed milk,
lemon, and strawberries.
From the pantry I got vanilla extract,
food coloring, almond extract,
sugar, cake flour, salt, and for Eugene, rum.
Okay, let's get started.
(catching box)
Make it Fancy.
(mischievous music)
I'm gonna start working with Pop-Tarts.
When I taste it, it was a little bit doughy.
When you bake it it's easier to split
and kinda deconstruct easier as well.
So I'm going to bake this at 400 degree
about five to six minutes until golden brown.
Okay, it's nice and toasty.
Basically I want to separate jam and the crust.
I am trying to scrape the top part
so I can get as much jam as possible.
It's kinda in there absorbed Pop-Tart, it's like blood.
I'm scraping jam from the crust as much as possible,
putting in a little container.
Okay, so I'm going to set this aside for later,
and I'm going to use this jam for the next step.
One pound of strawberries, chopped.
One and half teaspoon of lemon juice,
two tablespoons of sugar,
and the jam I scraped from the Pop-Tarts.
Cook this over low simmer, about five to 10 minutes.
Stir occasionally so it doesn't burn on the bottom.
Strawberries looks very soft,
transfer to the blender.
Puree until smooth.
(blender running)
So this looking good, and ready to move on.
One and half teaspoon of powdered gelatin.
Add two tablespoons of water to bloom,
and it takes about five minutes.
Meanwhile we use half cup of puree I just made.
One and half teaspoon of lemon juice.
Two tablespoon of sugar.
Mix it up.
Adding back bloomed gelatin.
Simmer until gelatin has dissolved.
Strain with mesh seams in case
if there is a big chunk of gelatin didn't dissolve.
Also kinda strain strawberry seeds.
Right, looking good.
Pour into this fancy mold.
So if you don't have this kind of mold,
you can just pour into a baking sheet
and you can cut with cookie cutter.
Okay, so I'm going to chill this in a refrigerator
about three to four hours until set.
Pop-Tart shell that I saved from earlier,
put in the food processor.
Pop-Tart jam kinda look like blood
and look like a murder scene.
So I murdered Pop-Tart.
Pulse.
(food processor running)
You want to process until like fine crumbs.
This looks good, transfer into a bowl.
And we are going to use this for next step.
I have two eggs, separate egg yolk and egg whites.
Add two tablespoon of sugar into egg yolk and whip.
It will take a little while.
What you are looking for is pale yellow color
and consistency of like mereingues.
It looks good.
Adding one tablespoon of milk
and half teaspoon of almond extract,
and whisk until well combined.
Sift six tablespoons of cake flour,
adding two tablespoons of Pop-Tarts flour.
Switch to spatula because once you add flour
you don't want to create a lot of gluten.
Combine well until you won't see any flour bits.
- [Producer] Guess when Pop-Tarts came out.
- 1965?
- [Producer] 1963.
- Wow, so close.
Batter looks good.
I'm gonna set this aside and move on to the next step.
Two egg whites, two tablespoons of sugar.
Whip, what you are looking
for is like egg whites get glossy
and in between hard peak and soft peak.
And here is what it should look like.
Combine whipped egg whites.
Gonna just add like one scoop and loosen the batter.
The batter is getting fluffier.
My favorite Try Guy video is when Eugene ranks popular food.
And also, he ranked the astrology sign,
and he said Scorpio is the best sign, and I'm Scorpio.
Scorpio is very loyal and a little bit savage.
Pour this on greased parchment line baking sheet,
and spread this evenly.
It's kind of pretty color,
it's almost looked like a birthday cake
'cause frosting had sprinkle in it.
We are going to bake this at 350 degree
about nine to 11 minutes until edge is golden brown.
All right, cake came out very nice.
I want to infuse rum while cake is hot.
I'm adding some adult flavor.
(pouring rum)
Oh nice.
I like smell of rum.
And use the pastry brush, just soak.
For baking, I like to use brandy or rum,
it's kind of complements dessert.
And of course, if you don't want to use alcohol
you can totally skip this part.
But to kinda give a nice moisture to the cake
you want to substitute with simple syrup
which is equal parts of sugar, equal parts of water.
Bring it to a boil until she got dissolved.
And you can just soak in the same way using pastry brush.
Think this is enough alcohol for now.
Looking good, let's move on to the next step.
I have remaining Pop-Tarts from earlier,
warm up one cup of heavy cream.
Just rough chop Pop-Tarts.
Put them in heavy cream and simmer this,
and infuse Pop-Tarts 'cause when cream is hot
it infuse flavor better.
- [Producer] Rie, New Year, February,
We all have our resolutions.
(Rie laughing)
How is the driving situation?
- Working on it.
I just can't find the time to practice,
or get on the highway.
Maybe I'm gonna do it on the way
to coming to shoot Make it Fancy next time.
And if I don't show up, what do you do?
(Rie laughing)
I'm always preparing for the worst case scenario.
It's part of being Scorpio too.
Right, so it is simmered.
I am going to infuse off the heat about 30 minutes.
30 minutes later.
So Pop-Tart's infused in heavy cream,
and I'm going to strain.
Press gently.
Okay, I'm going to chill this in a refrigerator
about 30 minutes until cold.
So I have three sheets of gelatin,
gonna cut in half.
(cutting sheets)
And you want to bloom it in cold water
and make sure this is a cold water.
If it's warm, it's gonna melt.
Soften this about three to five minutes.
And I have half cup of strawberry puree with Pop-Tart jam.
I'm gonna heat it up.
My sheet gelatin is softened,
and you can easily kinda like grab it and pop in,
and make sure this dissolve completely.
Take this off from the heat, set aside and move on.
Quarter cup of mascarpone cheese, quarter cup of sugar.
Combine with them, adding half teaspoon of vanilla extract,
half teaspoon of almond extract, and whip well.
Add strawberry puree with gelatin I just made,
and mix it up.
Make sure everything is dissolved and combined well.
Looking good.
Whip Pop-Tart infused heavy cream until stiff peak.
(beaters running)
Nice stiff peak, add in strawberry puree with gelatin.
One scoop at a time so it doesn't deflate
the whipped cream you just created,
and you can mix it evenly.
So for Eugene, I'm adding more alcohol.
One tablespoon, this looks good and smells good.
Put this in a piping bag.
And if you are cooking by yourself,
sometimes it's difficult to hold piping bag
because it's very soft.
So tall glass come in handy.
So far, I'm making a lot of different components
to impress Eugene, so I hope he likes it.
I have Pop-Tart infused strawberry mousse with rum,
Pop-Tart strawberry jelly,
and Pop-Tart cake brushed with rum.
Pipe mousse in the mold,
and I have another silicone sphere mold.
Add this jelly.
So if you don't have this kind of mold, you can use ramekin
or muffin tin, but this silicone is very handy
'cause it's easy to unmold.
Use offset spatula.
I'm scraping the excess and creating a flat surface.
Use the cookie cutter,
it's exactly same size as the mold diameter.
I brushed rum this side,
so I'm putting cake rum side down to kinda glue together.
It's a little bit moist.
Freeze this atleast three hours,
preferably overnight until frozen solid.
You might think I'm done,
but there is still plenty of things to make.
15 sheets of gelatin.
Cut in half and soak in a cold water.
And meanwhile, I'm heating up one and a quarter cup of water
and one and half cup of sugar,
using full tin of condensed milk.
Bring this to a boil and reduce it to low simmer.
All right, so it came to a boil,
so I'm going to turn this off.
It's like jellyfish.
- [Producer] Rie, have you ever seen
a jellyfish in real life?
- Oh yeah, all the time.
- [Producer] Where do you see jellyfish?
- Jellyfish is everywhere.
The gelatin it's dissolved.
Pour this over the mesh sieve
so if there is any gelatin bits
won't be get into this mixture.
And start whisk.
It's a good thing we are using glass bowl, I can see.
All the white chocolate melted.
I want to divide my white chocolate mixture.
One for one third, the other for two thirds.
The fewer amount one I'm going to add white food coloring,
just want to make it like pure white.
The other container I'm going to add red color.
I feel like Eugene likes bright red.
So right now the mixture is pretty hot
and I have to wait this reaches to 90 to 95 degree.
And once it's ready, I'm going to move onto next step.
I have frozen Pop-Tarts mousse cake.
Unmold, just push.
Look at that, so cute.
As my shirt says, anything round is cute.
It's very important this cake is frozen.
I'm going to use container with spout.
Pour like one inch, and poor red, same amount.
Swirl once,
and pour.
Woo, so pretty.
I think maybe this is the fanciest thing I've ever made.
Woo, look at that.
It's nice, it's like moving.
It's almost look like a jellyfish.
It's so beautiful, and I'm still not done.
I'm gonna make some topping.
I have some little cookie cutter
and cut out some Pop-Tart.
And I have strawberries, I'm gonna cut in half.
And I have some left over.
I'm adding Pop-Tart dust around the edge.
It's like jellyfish in a beach, they have some sands.
All the cakes are coated with Pop-Tarts dust.
I'm going to little put little flower,
star, strawberry, so pretty.
And we are done.
(whimsical music)
Pop-Tarts mirror glaze strawberry cake.
Now it's time to see what Eugene thinks.
(cheerful music)
Hi Euegene.
- Hello Rie.
- Thank you so much for joining Make it Fancy.
- Thank you for inviting me.
I love everything you do,
and I'm really excited to see what you've done
with this Pop-Tart especially
if you've put in a little something special.
- Yeah, I promise that.
We delivered you some package,
can you open that?
- I feel like your kid at school.
(Rie laughing)
If your kid was allowed to drink.
(both laughing)
Wow, oh my God that was not what I was expecting at all.
That is beautiful Rie.
- Thank you.
Can you guess how I made Pop-Tarts into this cake?
- I'm guessing you went with a strawberry
or raspberry filling inspiration.
- Yes.
- Knowing that Pop-Tart is a pastry,
a bad pastry, but it's a pastry,
you probably went with something flaky or cakey, right?
Flaky or cakey?
(Eugene laughing)
- Okay, let's find out, and let's dig in.
- Three, two, one.
Oh wow.
- I made Pop-Tart strawberry mousse cake.
- Strawberry mousse cake, so the bottom layer is cake.
You have strawberry mousse, and jelly filling.
- Yes.
- Let me take a taste.
Cheers.
- Cheers.
- Mm, that is so good.
You know a lot of viewers,
they watch cooking videos and shows,
they don't get to taste it.
But they can know from me, you are an amazing chef.
That is so tasty.
Rum, ah okay that makes sense with the fruit flavor.
- So did I made Pop-Tarts fancy?
- Rie, you only not made it fancy,
you made it fantastic.
- Yay.
One thing we have left to do.
Three, two, one.
- [Both] Make it Fancy.
- And drunk.
(cheerful music)