- I'm like eating as if I hadn't had
anything to eat all day.
(gasps)
Oh my God, that's it, I quit my other job,
I will work for her.
Today we're going to make paletas.
A very popular Mexican frozen dessert.
And not only are we gonna make just a typical paletas,
Chef Fany Gerson, here at La Newyorkina,
is gonna show us how to make a flan-flavored paletas.
I am so curious to find out how she's gonna keep
that caramel fluid enough to emulate the flan aspect,
and she's never done this before,
so this is new for everyone.
What makes a paleta a paleta versus
what we most Americans know as like a Popsicle?
- Like a Popsicle? - Yeah.
- I can only tell you that from a Mexican point of view.
One day we were craving paletas,
so we went, we looked for the Popsicles,
and I'm like, what is this, this is gross,
it was like Kool-Aid on a stick.
- Kool-Aid on a stick.
- So paletas, I mean the most common are fruit based,
and fruit is very celebrated in Mexico
because it's very abundant.
So I think it's just much more diverse.
There's shops that sell just paletas,
the way that in Italy you have gelato ice,
and here we have ice cream shops.
- [Rebecca] Flan is a traditional Mexican dessert.
- Yes, well its one of our most popular desserts.
- Very popular, okay.
- Why are you doing the flan paleta test now?
- Now that its getting a little chilly,
I crave, you know, creamier flavors,
the elements that I love about the flan,
is like the deep, dark, caramel,
that's kind of oozy,
but how do you get that into a Paleta that doesn't just
spill all over.
- I am so excited, alright what's first.
- The first step is making the custard base.
So this one we're gonna fill all the way up
because we want the edges to freeze to empty it
and then we're gonna do a caramel center.
- Okay.
Oh gosh.
Don't look, don't look, I will fix it.
- You have to have fun with it,
perfection is in the imperfection.
So you see how its like hollow?
- Now we're gonna do the caramel.
When I tried this the first time it was like,
so liquidy, it just went everywhere.
So what I did is I made caramel sauce, but thicker.
But to this one, I added some,
gelatin to help it keep frozen.
- Oh whoa, now that definitely looks like different caramel.
I believe I know that answer to why paleta,
because there are no good paletas in New York?
- Yup, being away from home is what brought me closer to it.
It's not as common or as known as French patisserie
or the Viennese pastries.
I really wanted to focus a large part of what I did
in sharing the sweetness of Mexico.
- [Rebecca] Is the caramel just sinking to the top?
- I think, we're going to see.
- We're gonna find, oh you've never even done?
- No not with such different consistency and density.
- Oh, ooh, okay.
Go for it, I'm really excited about this one.
- I'm so jazzed.
This won't even get the middle,
this is just gonna get the outside.
- I think we stir it.
- Alright.
Ooh, I can feel how hard the edges are.
- [Fany] This is very exciting we have many variables.
- Aw man, I love experimenting.
- The moment of truth. - Okay, this is so exciting.
That looked like a good bite.
I saw this stretch of that caramel and then it snapped back.
(gasping)
- So the question is, is it good?
(laughing)
It's still kind of holding.
So this one seems like it--
- [Both] Sunk.
- But this seems like a very good outcome
because it, like you were saying,
it looks like, it looks like a flan.
- The most surprising thing for me,
is the texture that it has, is a texture that
I haven't had in an paleta.
Cause it has a bite to it, like flan.
- I couldn't choose one right now.
We have to pop out next round.
Oh my God, is it supposed to be that melty?
- No, no but they look tasty.
- [Rebecca] Oh my God.
- I gotta say, that even though it doesn't ooze,
the texture, how it melts in your mouth,
is way better, like way better.
Because you know what happened,
remember when we stir it, the base, seeped into it.
Like here you have more of the caramel,
and here you have some of the combination.
The consistency is like flan.
Like this turned out way better
than I thought it was going to.
- Aw you guys are so jealous right now.
Which one would make it to the menu?
- None yet!
- Oh, ooh curve ball. - None yet.
Like flavor wise, I think--
- Nailed it.
- I think we're good, it think the one to retest is the one,
with the caramel with just a little bit of gelatin,
the one where we stirred it.
- Yeah. - For sure.
- Well thank you so much for letting us
into your lab of paletas,
even just the thoughtfulness, into flavor and quality,
and taking the time to really develop.
You're not just making a Flan,
you're like testing many variations to put out
the best product.
And I think that your efforts really do shine through.
- Well we try, I'm super excited that you were able to come,
and I can't wait for you to be able to taste the final.
- Yes. - We're really close.
- Thank you so much. - Thank you.