- You see this on the table?
That is not Michelin star.
Okay. No.
[bright music]
Hi, Vogue.
I'm Emma Chamberlain
and today I'm going to be making almond financiers
and an espresso martini.
So for the almond financiers.
I'm saying it wrong too
and you can totally give me a hard time in the comments.
Anytime I say a French word, I'm mentally prepped.
But these are the ingredients you're going to need.
All-purpose flour,
salt,
powdered sugar,
almond flour,
eggs,
vanilla extract,
butter and sliced almonds.
Let's get started.
Okay, so, step one.
So first we mix our dry ingredients.
This is like the rule of thumb.
I don't know if that's actually 100% true all the time
but we're mixing the dry ingredients first.
Okay, so we have fourth cup of all-purpose flour.
I've watched a lot of cooking videos in my life.
It's like my favorite genre of video to watch.
Okay, third cup of almond flour.
I love a pastry with coffee.
Ooh, I kind of like the blue egg.
The blue egg, pastels for the upcoming spring season.
So, we're gonna separate the yolk.
Wait, this is like a sage green egg.
I wanna do sage green.
That's kind of my color for the season, personally.
Is there any shell?
Not a shell. Not one shell.
So now we're gonna take the egg white, put it in our mixer.
Then we're gonna take powdered sugar.
Okay.
[mixer buzzing]
Now we have to melt some butter.
The key to every good pastry is butter and a lot of it.
Keep that in mind.
[gentle joyful music]
There we go.
Okay. [mixer beater rattling]
Unnecessary but necessary.
Let's take our dry mixture.
Just throw that in there.
Butter.
You know, if I have the energy, I'll cook,
I'll bake, I'll do it all.
But for the most part, I'm an eater.
I do the eating.
I think we're good.
This looks really good.
It does have some chunks in it
but it's like a few chunks in it.
That's Emma style.
But we need to put this mixture into a piping bag.
So let's do that.
Okay, perfect.
Now it's getting kind of serious.
Okay, we're gonna spray our molds.
The worst is when you're baking
and forget to spray first and then it sticks.
It's happened to all of us.
It's terrible.
It's so heartbreaking.
Okay, I'm probably getting it on my outfit.
That's not allowed.
Piping bags are tricky.
There's not a lot of batter though,
so this actually shouldn't be too bad.
All right, so we're gonna grab, squeeze, twist.
I need to go on "The British Baking Show"
Get all the fancy molds.
Speaking of fancy molds,
the Met Gala is coming up.
This is like the perfect--
I don't know, this dessert just feels,
gives me like Met Gala energy.
It's my third Met Gala.
I'm feeling just excited to have a fashion moment
and I think that's really what it's about.
You know, it's about celebrating Vogue,
celebrating the Met Museum, celebrating fashion.
Going to the Met was always an unattainable goal for me.
I was like, that would be cool, but it will never happen.
And so, I think when it did happen,
it sort of rocked my world a little bit
and I think I convinced myself well enough
that I wasn't nervous,
but I think I was a little bit.
How kind of important and symbolic it was for me,
like, that's what made me nervous.
I love doing a big jewelry moment at the Met,
wearing something super glamorous.
I wanna do something more--
Soothy. [light chuckles]
Soothy.
But it's such a process.
It's kind of crazy.
Like, we work on that outfit for like three months.
Three months.
Adding some almonds on top.
Also, the long nails today,
you would think that they would get in the way
of the cooking experience.
But no, they're actually helping.
They're like little cooking tweezers.
See, it's like.
They look good. [smacks lips]
So.
Twelve minutes in the oven. [oven door creaking]
Where did this setup come from?
So, we're making an espresso martini
to go along with our little cakes.
We could make a classic cup of coffee,
but that just isn't Vogue enough.
An espresso martini is Vogue.
Do you know what I mean?
I think being like a home mixologist
is a fun hobby, actually.
And it's something I wanna get into,
now that I'm an adult.
Okay, so we're defying gravity right now.
Oh my god, really?
[ice cube thuds]
Okay.
If cameras weren't on,
I would've kicked it under the the fridge.
But cameras are on.
Ounce and a half, espresso that we refrigerated.
This is obviously Chamberlain Coffee, Early Bird.
Okay, so next is vodka time.
Vodka was like my first alcohol of choice.
Now my alcohol of choice is actually tequila,
but there's a time and a place for some vodka.
I filled it all the way to the top,
'cause it's just that type of day.
Okay.
This is coffee liqueur.
I kind of wanna try it by itself.
I don't know if that's something that people do.
Can I take a little sip of it?
Oh, it's delicious.
Nevermind.
It's actually really good.
Wow, that's dangerous.
Whoa. That's-- [oven timer beeps]
Oh shit, this is bad timing for this.
Okay.
Cookies are ready.
Everybody calm down.
Oh my god, they look amazing.
Oh!
Wow. This is--
This is coming together.
I'm really proud of these.
Okay, I can't wait to eat one, but it's not time for that.
Okay, back to a espresso martini.
So,
there you go.
Okay, now.
Simple syrup.
This is the last sip.
That's a lot of simple syrup.
I'm gonna be jazzed up.
This is like the drink
that you get when you wanna be just--
awake
and just there.
What more could you ask for?
[shaker rattling]
This feels so good.
[shaker rattling]
I'm like living a dream right now.
I need to pick this up as a hobby at home.
Pouring it in.
Woo.
Oh my God, it's so creamy looking.
[gasps]
[screams]
Wow, that looks good.
We had that--
We got the foam on top.
I didn't think that was gonna happen.
We have like perfect foam on top.
My God, I need to take a picture of this.
Send it to my mom or something, she would love.
Okay, now we need to get one bean,
one coffee bean and drop it.
Oh.
I'm so excited.
Wait, why is this making me so happy?
Okay.
I'm putting three beans on top.
This is so fun.
I think making cocktails is my thing.
Like,
this feels right.
I'm taking a little coffee bean dust.
I don't wanna like cheese grate my nail, though
and get like nail dust in there.
So, we're being careful.
Yeah, we--
There's a little chunk of nail in there.
Sorry.
This one looks really good.
Okay.
Ooh, cute.
Okay, a little dusting.
That's not the perfect raspberry.
Every once in a while,
an espresso martini is exactly what you need.
Ah!
Okay. Before we try everything,
I need to be like fully suited up.
Feeling like fully dressed up.
Ready for my treat.
Wait, no.
You see this on the table?
That is not Michelin star.
Okay. No.
Must be clean table.
And you can be served.
Now the way that I think a pastry must be enjoyed
with coffee is, you know,
it's a bite of pastry and a sip of coffee.
And the balance.
Is just.
It's my ideal culinary experience.
[gentle joyful music]
It is so good.
That's strong but good.
It's actually not that strong.
I'm like crying.
It just hit a point in my throat, okay?
I mean, with a raspberry too.
It's delicious.
I'm into it.
Thank you Vogue for baking with me today.
This was such a beautiful experience
and I'm glad I got to spend it with you.
And I'll see you later.
And I'm taking this with me.
Mwah!
[bright music]