- Any tips?
- Have a positive attitude.
- That never works.
- Yeah, it doesn't, you're right.
Have a terrible attitude and
hope it turns out all right.
- Complain a lot.
- Complain as much as you can--
- That's part of my process,
though, that's a thing.
[laughing]
- What's the secret ingredient?
Oh, just generally complaining.
- Whining, yeah.
- Whining, yeah.
- Yeah, it makes me feel better.
[chill music]
[whirring]
Oh God, sorry.
I just apologized to the mixer.
Hey, everyone, I'm Claire.
We're in the BA Test kitchen,
and today I'm making gourmet Milky Ways.
[chill drum music]
Milky Ways, Milky way?
The plural of a lot of candy is confusing.
I know Milky Way has that
really fluffy nougat,
it's been a while since I've had one,
but sometimes when you walk
into a doctor's office,
and they have the little minis,
I wouldn't turn one down.
But I know it's nougat
and caramel and chocolate.
This says, rich chocolate,
chewy caramel, smooth nougat.
I think after having
done Snickers and Twix,
with those under my belt,
I don't think this seems that hard.
I think the hardest
part will be the texture
of the nougat and getting
something so fluffy.
But in terms of construction
I think I'll be okay.
I love the branding, I have to say.
Excellent branding,
love the logo, the font.
Why do you think they call it Milky Way?
I love a good candy bar, it's so pleasing
in the shape and dimensions.
So, it's got the little stripes on top,
the textured base from the conveyor belt.
The caramel pull is impressive,
but I also remember feeling
like I kinda nailed the caramel
on Snickers, so I'm just
gonna do the same thing
I did to that.
Ah, I'll probably spend
90% of this episode
working on that nougat.
It is unnaturally fluffy.
Where did you rank Milky Way
on the Halloween candy hierarchy?
I feel like it's in the middle.
- It's like the most middle.
- Yeah, yeah, totally.
- I mean, you'll never be upset with it,
but you kinda wished
it was something else.
- Totally.
- You know what I mean?
Taste like I remember it tasting.
- Yeah?
All right, I'm gonna try,
I haven't tried it yet.
- [Alex] Thoughts, comments, concerns?
- My first comment is my comment
about every single candy
that I loved as a kid,
which is it's tooth-aching sweet.
But other than that, it's delicious.
- It's very good.
Look at the texture of the nougat though--
- I know, I know.
- It's like,
what is that?
- And I think it's going
to be virtually impossible.
- Yeah.
- I did nougat for Snickers,
but that kinda was the,
of all the components,
the part that turned out the least good.
- I forgot you made Snickers already.
- Oh, I didn't forget.
Molly, you wanna taste or no?
- Milky Way?
- Yeah.
No, yes?
- I don't like chocolate.
- [Claire] How do you
feel about Milky Way?
- It's just like, everything's just mushy.
Once you cracked that chocolate shell,
it's just like it's all
just a mess in there.
- But altogether, don't you
think it creates something
that's sort of pleasing?
- No.
- No.
Okay, Chris not a fan.
- This in particular, I
feel like it's imperative
that the chocolate
shell have a snap, okay.
'Cause that's what's
holding it all together.
- Yeah, well, I just wanna say
that I think I'm at the point
in Gourmet Makes where I don't even care
about tempering chocolate anymore.
I'll do it or I won't
do it, but it's like,
either way, it's fine with me.
- Milky Way is one of my favorite candies.
- It's one of your favorites?
- Hmm-mm.
Chris and I not always see eye to eye.
Very few things.
Yeah, that's what I like.
- Yeah, that's impressive.
- This is what you need to get.
- Yeah.
- I'm having one.
Thank you.
What's not to like?
What's wrong with Chris?
I love this, it's the perfect candy.
Why you call it nougat?
- It's so fluffy, I don't understand that.
- Yeah, nougat is kind of like--
- Chewy.
- Yeah, and you have to like--
- Like candy.
- Yeah, yeah.
- Yeah, so I don't really know.
Okay, I'm gonna take a closer look.
And kinda take them apart,
although there is not a
whole lot going on here.
But I'll just do some quick measurements.
So, of the full size
Milky Way, the length is
about nine and a half centimeters.
The height is about two centimeters,
and the width is about three,
and then for the mini it's
definitely not as tall.
It's barely one inch by 7/8,
and the height is about a half inch.
I realize that I just went
from centimeters to inches,
but that's just 'cause it was
more round numbers in inches.
I'll trade you Milky Way
for that cauliflower.
- No way.
I'm gonna do something
with this cauliflower.
- Wow, it is a very
pleasing cross section.
It's actually pretty impressive
from a engineering standpoint.
In the interior it's like,
I would say 3/5 nougat,
2/5 caramel and the nougat,
you start to really see the
fluffiness of the texture.
It's just so airy, it's like
silly putty, this nougat.
And the caramel is also
sorta impressively adhered
to the nougat.
So, here's the nougat layer,
it doesn't have a stretch at
all, it just breaks apart.
It really does not have a
lot of flavor on its own.
Similar to Snickers, one of
the ways to improve this,
is to give the caramel a lot more flavor.
Here's what I think will happen.
I will make something that
resembles a Milky Way,
but is more maybe feels
like its own thing,
rather than a faithful
replication of the original.
Which is maybe okay, not every
Gourmet Makes is the same
in that way, so,
that's my guess.
All right.
[laughing]
I don't know.
Time for my favorite part,
reading the ingredients.
Milk chocolate, parentheses,
sugar, cocoa butter, skim milk,
chocolate, lactose, milkfat, soy lecithin,
artificial flavor, close
parentheses, corn syrup,
sugar, vegetable oil, parentheses,
hydrogenated palm kernel
oil and/or palm oil,
close parentheses, skim
milk, less than 2%, milkfat,
cocoa powder, processed with
alkali, barley malt extract,
lactose, salt, egg whites,
chocolate, artificial flavor,
not that bad.
So, cocoa powder which
to me says that might,
that might indicate
that it's in the nougat
and then barley malt extract,
I wanna look that up,
'cause I'm not sure what that does.
I'd really like to see some
videos about this nougat part.
Hi, Brad.
- Ola.
- All right.
I always read the Wikipedia.
There are two variants,
the global Milky Way bar
which it, oh my God, which
is sold as Three Musketeers
in the US and the US version which is sold
as the Mars Bar elsewhere,
I had no idea that,
that was the case.
So, this is interesting.
The name and taste derived from
a then popular malted drink,
malted milk drink of the day.
Not after the astronomical
galaxy, so fascinating.
I'm happy to hear that it's malted,
because I love malted milk
powder and I'm excited
to use that.
- [Brad] Camera one,
just a little bit right.
Six inches less, let's
keep going, going, going.
Stop, perfect.
- And back to where we were.
- Oh, Brad, you're directing?
- [Brad] Claire, the more
smiles of the office.
[laughing]
Thank you.
- Brad, you're not helping.
[laughing]
- Now back to work.
- Camera one, oh my God,
they have it, thank God.
Very blurry.
- [Narrator] Know, this
galactic chocolate bar sprang
from a popular drink,
found right here on Earth.
This is where we create our fluffy nougat.
First up, malt flavoring
mixes with egg whites
and corn syrup, check this out.
- [Brad] You're making
Milky Ways today, Claire?
[laughing]
- Yeah, Brad, where you been?
- When the hell did you start that?
- About two hours ago.
- Oh.
- [Narrator] Once everything's in,
the mega mixer whips
the nougat into shape.
- It's a mega mixer, I don't have that.
- [Narrator] And that's
what fluffs up the nougat.
- [Brad] Both sounds like Claire.
- Brad, start over.
- [Brad] Gotta hit the shop.
- Brad, shh.
- The Conde shop, eh.
- [Claire] Oh my God.
- Claire's actually pissed at me.
- [Claire] Okay, sorry, all right.
- [Brad] What we got?
- Well, I guess I learned
that the nougat should be firm
enough that it can be formed into a slab
and then cut and same with the caramel.
Okay, so for the homemade version,
I think I'm gonna start with the nougat,
and once I do the nougat,
the only other steps are the caramel,
which I think I have
a pretty good grip on,
and tempering the chocolate
and putting them together,
so it's kind of a three-part challenge.
I wanna look back at my nougat
technique from Snickers,
and to that I will add cocoa
powder and malted milk powder
which we're in the middle of sourcing.
I hope I have that written down somewhere.
I have that recipe written down somewhere.
[chill, drum music]
So I'm looking for Snickers.
I wouldn't call them recipes
but I have the descriptions
of how I make everything,
most of them in this one Google doc,
but don't ask for me
to send in that to you,
'cause I can't, legally.
I don't know if it's a
good idea to actually use
this nougat recipe, because I forgot
that it was peanut nougat,
and I had honey in it,
so, did I really do this?
I had such weird quantities.
The nougat wasn't really
very good in the Snickers.
All right, well, let me at
least gather my ingredients
while I think about this.
Dan, can you hand me the butter
that's in that fridge down there?
Ah, God [laughing], no, Dan.
I was not looking up in time.
Don't try and make me have fun.
Okay.
Oh, and eggs, but please
don't throw those.
No, Dan.
[laughing]
Dan, stop throwing, my
reflexes are dulled.
Very tired, I just changed a lot about it,
but I am using the
Snickers nougat recipes.
So, I'm doing a corn syrup,
sugar mixture in the saucepan.
My egg whites will go in here,
and then I whip in butter at the end.
I guess I should do a
little cocoa powder as well,
according to this recipe, I
wanna cook this sugar mixture
to 280 fahrenheit, so
this is almost at 280
and about five degrees shy,
so while this continuing
to rise, I wanna come over
here back to the mixer
and turn this on and throw
a pinch of salt in it.
So, I'm gonna take this over to the mixer.
And now I'm gonna stream it
down the side of the bowl.
[whirring]
oh, God, I think it's a little hot.
So, I'm gonna let this whip
until it's room temperature,
at which point I will add
my butter and cocoa powder,
and while this is beating,
let me just microwave the butter briefly,
so it's not so cold,
otherwise it won't incorporate
into the nougat.
Maybe I need some Kombucha.
I think, does Brad have any?
Brad!
- Yeah.
- You got any Kombucha?
- Kombucha, no, I don't
make Kombucha anymore.
- I'm sorry, what?
- Just your Yerba Mate.
You want a little nip?
- I love that, thank you, I need that.
Ooh, this is lovely.
Okay, I'm gonna add the butter now.
- Oh my God, I love nougat.
- Really?
- Yeah, oh my God, a Three
Musketeer in the freezer, oh.
- I'm making Milky Way, you know [beep].
- I know it's the same
[beep] without the caramel.
- No, I know, I just,
why didn't you get this excited before?
- I don't know if I had
the opportunity to do that.
- Oh, well welcome, do you wanna try one?
- No.
- [Claire] Okay, how do
you rank Halloween candy?
- I really like candies
that can go in the freezer.
Butter Fingers, that's
great in the freezer.
Three Musketeers.
- Reese's Peanut Butter Cups?
- Reese's Peanut Butter Cups, massive.
- We're on the same page about candy.
- My sister is older, so,
either she--
- She would beat you up
and take your candy?
- Beat me up, never.
- I want you to keep telling the story,
but I should just point out
that this is not working,
this is not, it's a failed batch.
- Failed, yeah, failed batch.
- Yeah, anyway,
I'm just gonna keep whipping.
- Listen to this.
This is messed up, I was
coming out of the shower,
and she was waiting on
the outside of the door.
And I had a towel around me, right?
And I opened up the door,
and there's my sister and
a bottle of baby powder
and she went poof, and it
went right into my eyeballs,
and I had caked powder in my eyes.
And then I couldn't see
and it was just powder
and I was screaming and crying.
My parents got so pissed at her,
I thought I was gonna go blind.
I couldn't see anything.
Pain in the ass, I'd rinse
that out for 40 minutes.
- [Chris] This has
literally happened before.
- Of Brad saying this?
- Oh, I thought I told
you the story before.
- You two were
in this position.
- And she went,
in my face and it went
right in my eyeballs
and my insides of my eyes
were caked with baby powder.
Dejavu.
- Let me just
spread the nougat onto
this parchment paper,
but I think that it's
basically never gonna set.
I don't know, I did something wrong.
The proportions are off
or the temperature's off.
- How can you do?
- well, then we,
when you do side by
side, look at the color.
- Color's not bad.
- The color's
kind of the same.
- Color's close enough,
but the trick is gonna be the texture.
- I know, that's gonna be the hard part.
Ooh, it tastes really good.
- Does it?
- Hm-mm.
- A little marshmallowy.
- Yeah, but that's what it is.
- A little Lucky Charmy.
- [Claire] Okay, I don't
know what you want from me.
- Milky Way.
- [Claire] I think it's pretty good.
- All right, so what's
the game plan, Claire?
- Just gonna make it again.
That's it.
So, I'm gonna make the nougat again,
and I'm gonna do what
Brad and I discussed.
So, cook the sugar hotter, less butter,
oh yeah, more chocolate.
[whirring]
[tapping]
All right, this looks
better than before, I think.
Less soupy.
[tapping]
Does this look thicker than before?
It does, right?
Wow, it tastes good.
It does kinda taste like
the inside of a Milky Way.
The main question is if it sets.
I'll check it in five minutes or so.
This nougat is more set
than the last version,
so it's headed in the right direction,
but it's still really soft.
And still a little bit sticky.
So I think I'll just keep
making those changes,
maybe a little bit more sugar,
maybe cook a little bit hotter,
and see where that gets me.
And now we also have
the malted milk powder,
so, I wanna add that flavor in just to see
how that balances with everything else.
[whirring]
Ooh, I think I poured it in too fast,
and there's a hunk of sugar in there.
Take a look at what's happening.
Looks like a huge hunk of hot sugar.
I hate when that happens,
then it's like the whole batch is wasted.
Now I'm adding the
cocoa and malted powder.
[whirring]
[sighing]
I mean a huge amount of
sugar didn't make its way
into this mixture, so
it's not really gonna set.
I think the texture looks
similar to the second batch.
But there was a lot of sugar
that didn't get worked in,
so, it maybe was gonna be perfect,
but now I screwed it up.
I'm just gonna try one more version.
More sugar, more corn syrup and that's it.
[chill, drum music]
Gonna add it a little bit at a time.
This mixer is dying before our eyes.
[metal clanging]
[laughing]
That's not going faster.
Wow, this is a very thick nougat.
Uh-oh, all right, there
it goes, there it goes.
All right, I think we're done.
I don't think that this mixture can take
a lot more of this.
I would say that this is
a much stiffer nougat,
so that's good, that's
what I was going for.
Yeah, this is, I mean it's much firmer.
Not set yet, but it tastes good.
Kind of crazy looking.
One thing about the
nougat in the Milky Way is
that it doesn't really do,
well, I guess this doesn't
really do it either,
it doesn't have much of
a stretch, like this.
It just kinda pulls apart,
so, stuff is so sticky, I'm
gonna cover the top of this
with a greased piece of parchment,
so I can press down and try
to get it into an even layer.
Before it fully sets.
We'll come back tomorrow.
I think we should.
[chill, drum music]
So, I wanna check how that set overnight.
I feel like, I think I got this.
I think I'm gonna make it today.
I wanna cut off a piece and taste it.
Ooh, that is very airy.
It has a really nice texture.
You guys, I think I did it.
I think this is it.
You guys, it's really good and light.
I want you to try it.
- Passing the fact that I hate the color,
it's really yummy.
- Isn't it good?
It's so light and airy.
- It's the best nougat ever.
- My God.
Chris and Gaby wouldn't lie.
But I think I will try one more version,
where I add a little bit more cocoa,
a little bit more malted milk powder.
I think I wanna make it
the way that they make it
in the Milky Way factory, which
is put together the nougat
and the caramel in a
slab and cut it into bars
and then coat it in chocolate.
I really would like to
get it into a single slab
filling the whole area
of the quarter sheet
just to make it easy to form.
Then my idea is to make the caramel
and pour the caramel, same
thing, evenly over the slab,
chill it, cut it enrobe it, go home.
- How does it go, Claire?
- Good, how are you?
- How's spirits?
- Better.
- Good, good, good.
Have a nice, good, good sleep?
- No.
- Oh.
- I'm exhausted.
[laughing]
I just spent the last
15, 20 minutes lining
this quarter sheet tray very
carefully with parchment paper.
And I also brought in the big gun mixer,
because the other mixer was struggling
a little bit yesterday.
- [Brad] What you learn about the nougat?
- That they have a mega mixer
that has something like,
800 pins or something that whips it.
Not feeling too confident about that step.
And I'm doing a slightly
larger volume of nougat.
I'm actually gonna double the cocoa,
and I'm also going to double the amount
of malted milk powder.
Oh my God, you guys, this is really bad.
This is a disaster, it's not gonna work.
Excuse me, excuse me, excuse me.
[whirring]
Oh, you guys, that sugar
blob thing happened, dammit.
[sighing]
I got distracted
and I wasn't paying attention to the sugar
and it spiked and then I panicked
and then I poured it in too fast.
And then I had this happen.
So, I just need to do the sugar solution
and the egg whites again.
I know what you're thinking,
I don't appreciate it, it's not a curse.
And I'll very, very slowly pour.
The whisk is a lot closer to the bowl,
so, I have to pour
really, really carefully.
Ow, it is literally
flinging hot sugar at me.
And my arms are getting tired,
plus, I'm gripping this
pot really in a weird way
and very tightly.
And here it's struggling a little bit,
I don't think it's slowing down though.
Oh no, it's not, it doesn't
seem like it's incorporating.
Dan, this is gonna be one of those times
where I get really mad at you,
if I screw it up and then you ask me
to explain how I screwed it up.
[whirring]
It might not be good,
but it might be fine.
I just think that it seems
like a much lower volume
than I had yesterday, even
though I increased the volume
of the ingredients which is strange.
The dimensions of this mixer
are really not well suited
for nougat, this is wrong.
Seems wrong, I don't
know what's happening.
There's no way that this is
the same amount of volume,
that's more than this,
this is definitely less.
This is not right, I can't
tell if it's right or wrong.
All right, I think the
thickness looks good.
I just tasted a little
bit, the flavor's good.
If this sets into a texture
that is similar to this,
I can work with this.
I feel good about it, it just
didn't quite do that thing
that I wanted it to do
where I can just fill the entire pan.
I'm gonna make the caramel now,
and I'm using the exact same caramel
from the Snickers episode,
because I remember
really liking the way that
caramel did that stretch.
And I'm just gonna follow
the recipe as I wrote it.
Ow, I need a door.
Have you ever do that
thing we put in the door?
I'll show you.
My grandma taught me this trick.
[laughing]
Wait, I think did it wrong.
Wait, I did it wrong.
This is a bad door.
See, now it's gonna work.
[laughing]
- let you do it by yourself.
- I don't know, hold on.
[laughing]
Send it the other way?
Oh yay!
[laughing]
That's embarrassing.
- Just go.
- All right, okay.
[chill, drum music]
All right, so I'm
splitting a vanilla bean,
truly the fattest, juciest
vanilla bean I've ever used.
[chill, drum music]
So I'm gonna let this cool,
and I'll come back and
check it in a little while,
I also wanna check how the latest version
of nougat is setting and
then I'll combine them.
It's all separated.
[Brad laughing]
- You're right.
- It's like the butter,
the dairy fat has separated
and the emulsion has broke.
I think the pot was the wrong shape.
I blame the pot.
- I was just kinda lurking,
'cause I was excited to see your nougat.
- Do you wanna try it?
- Heck yeah.
- It's pretty soft.
- A little too soft.
- No, don't say that!
- You see that?
- yeah.
- The pulls.
- Brad.
- It's gone.
- Why'd you come over here?
I could've just pretended
like it was fine.
- I'm sorry, I'll stop coming around.
I get it.
- No, it's okay.
- Flavor's beautiful.
- Is it good?
- Color is great.
- I knew it wasn't right,
'cause look at this one
and then look at that one.
- Well, what's this?
Let's try that.
- This is an earlier
version, is that better?
- A lot less pull.
- The nougat didn't work
'cause of the mixer.
- This is a lot better.
- I know, that was supposed to be this,
but with more cocoa.
- Yeah.
- And it didn't really work.
- That one did nice.
- Oh.
[laughing]
Do you have any more of that Yerba Mate?
You do, you're just trying to decide
if you're gonna give it to me.
- I will share it.
- I made this one after
I had the Yerba Mate.
- You see?
- I think it helped.
- Of course it did,
it's like a super food.
- Yeah.
- I'll go get the tea.
- Okay, thanks, Brad.
[laughing]
This episode feels particularly cursed.
My only idea for how to save this caramel
is to rewarm it gently,
which is why I have it on a double boiler.
And to whisk a little
water in to try to emulsify
back in all the butter.
So, I'm just gonna let it
sit here for a few minutes.
- To help Claire get through the day.
- Oh, Brad.
- I brought a little ice.
I think this is the mint one
that I remember
I was telling you about.
- Oh, this is so lovely,
thank you.
- Right, isn't it lovely?
So I'm gonna need to go to the airport.
Going to Texas.
- That'll be fun.
- Look at that, perfect amount for two.
- Ah, it's a generous pour.
- Here, cheers.
- Cheers.
- Ting.
Look the camera in the eyes.
So, where are we at?
- This is delightful.
I'm trying to whisk some
water into this caramel
to bring it back.
You think it's gonna work?
- No.
- Why not?
- I don't know.
- [Claire] Chris, do you
think it's gonna work?
- Just keep going,
just keep going.
- Okay, you're both helping.
So I'm trying to reheat it.
- It's FUBAR.
- No, it's not FUBAR.
[laughing]
FUBAR is from--
- World War II.
- What movie?
- "Saving Private Ryan".
- [Claire] Oh yeah, "Saving
Private Ryan", thank you, Chris.
How do I ask Brad to leave?
But leave the Mate?
- You tell him his flight's
been changed to 4:15.
[laughing]
- Can you twirl pens in your fingers?
You ever see Pria do it?
- No, I mean, I have,
not do that.
- Even seen her in your life?
- Yeah.
- She can do it very well.
- I can't do it.
- I can't do it at all.
I can't do anything.
[sad music]
[Claire sighing]
- Well, I feel like it looks
like it's getting better,
so the agitation is
bringing the caramel back.
It looks smoother.
I really wanna kinda show Brad.
- It looks great.
- It does look great.
- It looks great.
- Roll with it, let's go.
Start pouring that [beep].
- Yeah, optimism only, okay?
- Yeah, I'm optimistic as hell.
- All right, but I still have
to make the nougat again.
All right, I'm gonna put
this in a Core container.
- 'Kay, Claire good luck.
- Thanks, Brad.
- Okay?
- Have fun.
- Thank you.
- So I'm just gonna store the
caramel in this container.
Then I can reheat it and
pour it on the nougat
when I'm ready.
I'm gonna cover it.
I do kinda wanna try melting
the nougat and re-whipping it
and see if that works.
So, I am taking this whole mixture,
and I wanna basically do to
this what I did to the caramel,
which is warm it in the double boiler
and then whip it again.
[chill, drum music]
[clanging]
[whirring]
This does not sound good.
This is struggling quite a bit.
Ah.
This is what we got here.
I really don't wanna make it again.
I'm just gonna use this.
Rhoda, I have a question.
This is the nougat I made yesterday.
I think it's really good,
everyone thinks it's great.
And then I tried to make another version
where I made it even better,
but then it turned out disastrous.
- Why can't you use this?
- Is that okay?
- Yes.
- Okay.
If you like it and everyone loves it,
then why can't you just use it?
- Right?
Is that cheating?
I was just measuring these dimensions.
If I fill this and I
cut it into, lengthwise,
into thirds and then crosswise in half,
I get six bars that are
exactly the dimensions
of a Milky Way.
I fit the nougat into the pan,
and now I'm gonna add some of my caramel.
Oh God, I think that, oh God,
that was,
[laughing]
- So awkward.
- Oh, that was three times too much.
The caramel layer's maybe
a millimeter or two thick,
but I can live with that.
Let me get this in the
fridge so it can set.
Today's been a really weird day.
I made basically no progress.
It's like two steps forward,
one step backward all day,
it seems like.
Here's the chilled loaf pan, thank you.
All right, so the caramel
has had a chance to set,
it just needs to be sliceable
so that I can cut these
into the bar shapes.
[chill, drum music]
All right, so I'm gonna cut in half.
It's working better than I thought,
so, sorta feeling like
maybe there's some good energy returning.
That's a nice looking cross section.
Different colors, but oh well.
You know what, I don't
think I wanna cut anymore,
I think I portioned them out nicely
and I wanna chill them again,
and then I can go in when they're colder
and reform, so back into the fridge.
I never felt like any particular
day was cursed until today.
But not much went right today.
Well, a little bit, I saved the caramel
and combining the two into a single layer
in a loaf pan worked pretty well.
But, I don't know, today.
It's been a while since
I had one of these days
where I just spun my wheels a lot, so.
[chill, drum music]
I had a realization over the weekend,
which is that, in a moment of horror.
That I forgot to put plastic,
unless someone put plastic over it,
no, no one covered it?
[sighing]
[laughing]
look at what happened.
I knew this was gonna happen.
Ewe, it's all sticky.
My greatest fear has come true.
So annoying.
After, I can't even say it.
It's very clear what happened,
which is that they're ruined.
I'm just gonna sit here.
I don't wanna make this again.
These sat for two whole
days over the weekend.
The sugar pulled all the
moisture from the fridge,
because it wasn't covered.
It ran and softened and now it's unusable
and I have to start over.
Unless, there might be
some caramel left in there.
That's probably enough.
Who labeled this?
They spelled caramel wrong.
[laughing]
But I have to make more nougat
and I have to temper the chocolate.
So annoying.
[chill, drum music]
[whirring]
The mixer is on its last leg,
so maybe only at a half speed
which means I'm not working
as much air into the nougat.
[whirring]
All right.
Oh [beep].
It's just really set.
All right, so here's my nougat.
It does seem very fluffy.
I think that, that tearing is nice.
It doesn't sorta do that stretch.
And it might taste more
cocoa-y which I'm happy about.
I do think that this version
seems like the best version yet
and while this is
setting, I'm gonna set up
my chocolate tempering,
using the Sous Vide method.
Tempered chocolate is
chocolate that's been heated
and cooled to certain temperatures
so that the molecules
form a crystal structure
and it gives it sort of snap and shine
when it's room temperature.
With the Sous Vide method,
where I submerge the chocolate
in vacuum sealed bags,
it's actually pretty easy
and it kinda does it for me,
so at this point in the
history of Gourmet Makes,
I'm not too bothered about
tempering chocolate anymore.
Here's my nougat.
It does seem firmer
than the third version,
the version I liked best.
It's pretty light, but it's
a little chewier than before.
A little firmer than before.
It's definitely cocoa-y.
Putting together that same
setup that I did on Friday
with the nougat and the caramel on top
and I'm hoping that I have enough caramel
to fill both loaf pans, 'cause I know
that I have enough nougat.
[chill, drum music]
[banging]
And I'm going to put it in the fridge
so that it can firm up
and that I can cut them.
Woo, that was close, Dan.
Actually, let's leave one in the fridge
and we'll do one at a time.
Dan,
I said don't.
Don't, just leave it, leave it.
[laughing]
What I did before was,
I trimmed all the sides
and then I cut into thirds lengthwise
and in half crosswise.
So, that's what I'm gonna do again.
These are going to be enormous Milky Way.
All right, here are all my minis.
And I'm going to keep these in the fridge,
while I cut the second,
and I'm gonna try to make
more full size Milky Way this time.
The chocolate should be
tempered theoretically.
So, my plan is to coat these in two steps.
The first step is just to
coat the bottoms actually,
because I think it's
easier to start to enrobe
with the bottoms already coated.
Then, what I'll do is, I'll
trim off the excess chocolate,
put them on a rack and enrobe.
So, I'm gonna just grab one
of the bags of chocolate.
I, yeah, I have a lot of
concerns about this process,
but I've done it a few times,
so I at least sort of think I know
what the, oh no.
Oh [beep].
I just realized something.
I didn't seal the piping bag,
and so, now the chocolate
has melted outside of the bag
and into the second bag.
You know what I should do is,
I'm just gonna pipe it outta here.
That's the best idea.
Just 'cause it is so messy.
But I gotta work quickly,
because it is going to start to set up.
So it's in its, it's resting
on its own pool of chocolate.
And then it'll set and
I'll trim off the excess.
[chill, drum music]
It looks tempered, all
of, who can really say?
I'm really irritated by
this drooping caramel.
All right, here's my plan.
I'm using a bench scraper to
trim off the excess chocolate.
And that's the bottom.
It's cold, so you can't really tell,
but that's part of my plan.
- Oh, just get it cold, so it could set?
- Yeah.
- It doesn't have much of a gloss to it.
[gasping]
Chris, you just crossed back
over to being the tempered--
- No, I don't wanna be
the guy who comes out
in the WWE thing and
everybody starts booing,
I don't wanna be that guy.
Look, if you say this
is a tempered chocolate,
you know what, Dan?
It's a [beep] tempered
chocolate, all right?
- This is the best I've
ever coated the bottoms
of something though.
Look at how good it looks.
You know what I wanna do?
I want to work in the walk-in,
because I want to take a scissors
and trim off the overhanging caramel,
it should really be cold as I do it,
but I don't wanna let it chill.
I'm just trimming off all that overhang.
It's pretty chilly.
It's a cool 41 degrees.
Eventually, I will start
to get uncomfortable.
Gaby has a coat that she wears
in here, 'cause she's smart.
You don't have to stand in here.
I'll be here, I'll let
you know when I'm done.
Send help if I'm gone
for more than 30 minutes.
It's cold, cold.
It's cold in there.
Gonna enrobe quickly
and tap them on the counter
so that the chocolate kind
of cascades down and around.
I'll tell you one thing, I
do not have enough chocolate.
[chill drum music]
Just try to do one more
bar with what I have left,
'cause I don't have a lot.
[tapping]
Yeah, I'm completely out of chocolate.
But this, yeah, I feel
like isn't that bad.
I think this is the best
enrobing I've ever done.
Mostly since I screw it
up a lot of other times.
I would say a low yield, high quality.
I guess, let's just chill
these until they're set fully
and then we'll taste.
[chill, drum music]
This one has fat, but it
was the last one I did,
so who knows what was going on?
- You set these in the
fridge though, yeah?
- Yeah, but they were set
before I put 'em in the fridge.
They were set and they were shiny
and they just need to warm up a tiny bit.
- [Chris] Then the gloss will come out?
- [Claire] Yeah, exactly.
- Then I'll be drinking
humble tea or whatever?
- [Claire] Yeah, yeah,
eat humble pies, whatever.
You know how it works.
Overall I'm pretty happy
with how they turned out.
I think they look really good,
and I do think the chocolate is tempered.
- Ooh.
- Oh my God, how good does it look?
Here, I'll try it with you.
- That looks delicious.
- Doesn't it look good?
Can we do the side-by-side real quick?
- I only need a third of that though.
- [Dan] We'll come back
for the other half.
- [Claire] Chris took a the
third of a half of a mini.
- [Chris] Whenever I give you savory food,
oh my God, you eat the
tiniest little corner.
- That's not true at all.
Okay, ready?
I like to start with the things
that I don't like about it.
- Oh really?
- I just wish the nougat were softer.
- Really?
- hmm-mm.
But it's not as hard,
stick in your teeth as I--
- It's not hard sticky,
like really have to work
through like taffy.
- It's chewy though.
- It's got a little bit of chew to it.
Doesn't quite have that
aerated, weird, foamy,
kind of spongy quality like the original.
But at first, I couldn't
really taste the caramel
and then that lovely kinda
toasty note kinda came in,
it was so good.
I think this nougat is better than nougat,
it's super nougat.
- Oh, thanks.
- I've never had anything quite like that.
- Yeah, this kinda makes me like nougat.
- I do have questions about
the temper on the chocolate.
- What kind of questions?
Like, how do you temper it so well?
- Yeah.
[laughing]
- Like what's your trick?
- It feel like there's a
little bit of flex to it, but.
- It might be partially tempered.
- Okay, cool, yeah.
- But it's not, not tempered.
- No, it's not, not tempered.
- Sometimes good enough is good enough.
- Totally and you know what?
This lives in a different
world from the Milky Way,
it's its own galaxy.
And it's like it's a greater galaxy
than the Milky Way galaxy.
- Right, is that a thing?
- I don't know.
- Are galaxies different sizes?
- They must be, right?
[laughing]
- I'm getting a yes.
- Yes.
- Isn't the Milky Way a small galaxy?
I'm getting a yes.
- Wait, is this yours?
Oh my God.
- It looks pretty good, right?
- It looks amazing.
It looks 10 times better.
- Homemade is a lot thinner.
- Wow, I'm ready for this.
- That broke off pretty well,
you kinda got a clean bite.
See, that's the hard part, is
getting through the nougat,
the nougat wants to stretch along with it.
- Yeah.
- Yeah.
- The chocolate is melting in my hand.
- See, they're stretching together.
Yeah, it didn't quite temper.
- I love it.
It's so good.
- Thanks.
- I will take one of these candy bars.
To all, look at my fingers.
- Here, take that.
- My God, thank you.
- You're welcome.
- Oh, the ends, I love the ends.
I love the ends of the bread,
I'm the only one who eats
the ends of everything.
Oh my goodness, it melts in your mouth.
Thank you.
- Thanks Gaby.
Thanks for trying.
- You just made me happy.
- I'm glad, I'm glad.
- Bye.
- Enjoy.
Gaby always appreciates.
This one was rough.
Against self contain, it wasn't that bad,
but considering, I project onto it
all the struggle I had
with tempering chocolate
and making nougat, and
construction and enrobing
from all the previous Gourmet Makes,
so, it's not Milky Way's fault,
but I did get upset about it.
I do think it turned out really well.
And caramel texture is great.
Definitely got better at enrobing,
so, I would consider this one progress.
Milky Way is a check in the
victory column I would say.
- [Dan] Are you worried
about a potential Day 2 curse
at this point?
[laughing]
- I don't know, should we smudge?
Should we smudge?
You know, with the sage?
I'll come in with a smudge stick
and we'll smudge before the next one.
I think that's actually
a really good idea.
[chill, drum music]
Here's how you make gourmet Milky Ways.
To make the nougat, place two
large egg whites in the bowl
of a stand mixer.
In a small saucepan,
combine 350 grams sugar,
150 grams corn syrup
and 50 grams of water.
Cook over medium, stirring
to dissolve sugar.
Bring to a boil, stop stirring and cook,
swirling the pot and
washing down the sides
with a pastry brush until the
mixture hits 285 fahrenheit.
While the syrup is cooking,
beat the egg whites
and a pinch of salt
with a whisk attachment
until soft peaks.
When the syrup hits temp,
slowly stream it to the egg whites.
Beat until the nougat as
light, airy and very stiff.
Then beat in four teaspoons,
malted milk powder,
one tablespoon unsweetened cocoa powder,
30 grams unsalted butter, cut into pieces.
Scrape the nougat onto a
sheet of greased parchment
and allow it to set.
For the caramel, combine
one and a half cups sugar,
1/4 cup corn syrup and 1/4
cup water in a medium saucepan
and stir over medium heat to dissolve.
Bring to a boil and cook, swirling pot
and washing down sides
with a wet pastry brush
until the mixture turns a deep amber.
Slowly stream in one cup, plus
two tablespoons heavy cream,
stirring and taking care,
because mixture will sputter.
Followed by five
tablespoons unsalted butter
and scrapings from half a vanilla bean.
Stir until the mixture is smooth
and place back over medium heat
and clip the candy
thermometer to the side.
Cook until the mixture
reaches 250 degrees fahrenheit
and then pour the caramel into a bowl
without scraping the bottom or sides.
Roll and cut the cooled nougat,
so it fits snugly inside
a large parchment-lined,
greased loaf pan to a depth
of about seven millimeters.
Pour the still warm caramel over top
so it forms a thinner
layer on top of the nougat.
Chill until set, then remove and slice
with a sharp knife into bars.
To temper chocolate using
the Sous Vide method,
vacuum seal discs of dark
chocolate in a plastic bag.
Submerge in a water bath
with an emerging circulator
set to 115 fahrenheit and let
sit until completely melted.
Add ice to the bath and
drop the temperature
of the bath to 84 fahrenheit.
Make sure all the chocolate
has reached the lower temperature
and then increase the
temperature to 90 fahrenheit,
agitating the chocolate by
massaging the bag as it heats.
Use the tempered chocolate to
coat the bottoms of the bars,
placing them on a chilled
parchment-lined baking sheet.
Chill until set, then trim
way any excess chocolate.
Transfer the bars to a wire
rack, set over a baking sheet,
enrobe with more
chocolate, chill until set.
[chill, drum music]
- Yeah, we're in for a real treat now,
let me tell you what, oh my God.
Here, have one.
- No, I'm good.
- What are you talking about?
- I weirdly don't want it.
- Andy, you want a little
piece of Northeast--
- In like 10 minutes.
- What?
- Marocco.
- No, man.
- What, what, what's
wrong with you people?
I get it, I'll go to the airport.
