A big big welcome to Steve's Kitchen, a fairground welcome to Steve's kitchen
indeed. Today we've got a dilemma, fried Ferrero Rocher, the big problem is are
you going to fry three or are you going to fry four on a stick. Let's see you could go
for three, I went for four because I just think it looks more balanced. Anyway
let's get and skewer these up. Now these want to be at room temperature, they
don't want to be at fridge temperature otherwise they will crack. Just take your
skewer and push it down through the center until it won't go any further, you
might want to just ease it out at the end just a little bit. Let's take another
Ferrero Rocher out of the packet again align the skewer up with the center and
we're just going to push that through, whoops
seem to have hit a nut there but it's gone all the way through and it stopped.
Again I like to just pull the Ferrero Rocher down the stick a little bit, let
it poke out. Now this is the last one, sometimes the stick doesn't want to go
through the nuts that are in the center there so you just have to sort of force
it through. Whilst the Ferrero Rocher's chill down in the freezer we're going to
make a delicious chocolate and hazelnut batter, very simple to make, come on. We've
got all-purpose flour, that's just one cup and 1/4 into a bowl. I'm going to add
in quarter a teaspoon of salt, a couple of tablespoons of sugar, one teaspoon of
baking powder and a tablespoon of cocoa. I have 2/3 of a cup of full cream milk.
We'll just crack an egg in with our batter, we're just going to whisk this
until we've got a lovely chocolate batter. Now we're looking for a lovely
thick batter that runs a little bit but sticks to our whisk like that. Now the
last thing to go into the batter is about a third of a cup of chopped
hazelnuts and we're just going to very gently mix those through, that's going to
give our batter that lovely texture, you might even go for a few more hazelnuts.
I've only got about a third here today. Now you can see just how thick this
batter is and it's important because we need it to
stick to the outside of the Ferrero, I've got the three-ball Ferrero Rocher here.
I'm going to give this one a try to start with, so we're just going to take
our batter and what you need to do is just roll it over the Ferrero, it's going to
drop down a little bit like that, just sort of drip off. We'll turn it round
again, do the other side. You can see those beautiful hazelnuts now are giving
some texture to the batter. Now these these little gaps in here inside the
Ferrero and you don't want those gaps, so it's important to sort of encourage the
batter into the gaps. So I'm going to fry the three-ball Ferrero Rocher at first.
I'm going to take it over to the hot oil and we're just going to drop it in. I'm
going to twist it, just hold it in the batter a little bit and give it a little
twist around just to get the frying started and then I'm just going to let it
drop into the hot batter. Now our batter is about 180 degrees Celsius that's
about 350 Fahrenheit and we're going to cook this for about three minutes until
the outside is golden brown. If you've got the coating really nice on the
batter the Ferrero Rocher, the fried Ferrero Rocher will turn itself in the
hot oil. Now whilst that one's frying I'm going to actually start coating a four
Ferrero Rocher sort of kebab, for want of another word. So I'm going to
start coating this one over, getting that batter completely covered, getting it
into those little gaps and again I'm going to bring this over, whoops give it
a little twirl, I'm going to drop it into the batter, give it a twirl around just
to get the batter the outside of the batter, be careful with the hot oil, this
isn't for children to be doing. I'm just going to release it. Now look at the
lovely golden color on this one as it sort of turns itself around, I think this
is pretty much done, so what I'm going to do is just lift that up, I'm going to pop it
onto some paper towels just to cool down a little bit. I've got another few of
these four Ferrero balls we'll do a little bit later on. Now even that four ball
Ferrero Rocher is turning beautifully in the batter all by itself.
I'm going to get that one out, now it's perfectly done, look at the color. Now
how good do they look. Now before you serve these we're going to sprinkle them over
with a little bit of powdered sugar, a little twist all the way around. Now you
tell me, how would you serve these? I'm actually just going to drizzle a little
bit of chocolate over the top of this. I'd probably serve this with a bit of
vanilla ice cream, gosh it smells so good, it's dripping in chocolate, I'd
probably serve this with ice cream what do you think? give me some feedback down
below. I want to get tucked into this while it's nice and hot, we've got some
photographs but I'm ready to go, tuck in, Wow! and it's beautiful and the
batter is like, it's chocolatey, you've got the hazelnuts ,it's like a great big
Ferrero Rocher but warm. I'd serve this with ice cream for sure.
I'd love to know what you think below, so I've got more of these to fry, I've
started on the four, I've got the three for the camera girl. Now I will say this
sort of food is delicious occasionally, don't eat it all the time you will get
out of shape but now and again this just is wonderful. If you're enjoying the
fairground food series we're doing I'd love to get some comments down below and
get some shares across on social media. If you decide to make it I certainly
want you to send me some pictures. If you come up with some new ideas I want you
to send me some pictures across, be good, love to you all and I'll see you in the next
episode of Steve's kitchen, take care.