- On the table because they were like so,
it was a tasting menu
and they were so full
that they couldn't really eat it.
[phone loudly rings]
Oh, no.
It was just so annoying that I like slaved
over this thing that--
[phone loudly rings]
So annoying, I was annoyed
that I slaved over--
[phone loudly rings]
[loudly grunts]
Yes, hello?
- Phone.
- Thank you.
[man softly mumbles]
I got it.
[bright jazz music]
Kitty. [softly making kissing calls]
[softly shrieks] Ooh, I caught it!
I caught it midair.
So, here we are, it's
day four of Choco Taco,
but really like day thirty something
of quarantine.
- Day five.
Claire, can you hear me?
- What?
Yeah.
- It's day five.
- It's day five?
- It's actually day five.
- Are you serious?
[John softly laughing]
Damn.
- [John] It's day,
like, 305 at this point.
- [softly chuckles] Yeah, it's day five?
All right, now I have to re-slate.
Gourmet Makes @ Home
Choco Taco Day 5, Take 1.
[softly beeps]
Hey, everyone, it's Claire.
I am here in my kitchen at home.
and I did not go back to the Test Kitchen
for day five of Choco Taco.
I should say now we might have
to let them freeze overnight.
- [John] So we need a day five?
- Sure, if you wanna call it that.
We're fast-forwarding
almost five weeks later,
and I'm gonna complete Choco
Taco Gourmet Makes episode
in my kitchen today, all in one day, and,
it's gonna be great,
it's gonna be awesome.
[bright jazz music]
It's been many, many weeks
since the end of Choco Taco
but we did not want to fail ourselves
or our viewers at home.
So today, I am finishing Choco Taco,
which basically involves a total
redo of the entire process,
modified, obviously, for my
home kitchen. [softly sighs]
I do actually have the original
homemade Choco Tacos here,
but they did not really
survive the delivery
from the Test Kitchen to my kitchen.
I'm so happy to get these out
of my freezer, by the way.
[softly chuckles] Here they are.
Oh my god, they're totally stuck.
Well, the ice cream
froze solid eventually.
It's such a shame, really,
'cause I think these were
gonna taste really good.
The ice cream totally squished out
and it's extremely soft,
like it bends like the
original Choco Taco.
Although I just wanna say
that that cross section
doesn't look too bad.
There's like a little
bit of that swirl in it.
So, basically,
this whole thing,
we just have to scrap it and start over.
Maybe I'll keep some of the,
maybe I'll scrape out
the ice cream and save it
and we'll eat it later.
So, essentially, I'm
going to redo everything
that I already did about the cones.
Instead of using the dehydrator,
I'll use my oven on a low setting.
My oven goes down to 150, which is great,
which is, like, kinda
close to the temperature
of the dehydrator anyway.
I have my waffle iron preheating.
It's actually kinda hard to
find ice cream right now,
so I just got the best I could find
in my nearest grocery store,
which was vanilla Haagen-Dazs.
So, we're gonna make do with that.
I think it'll still be delicious,
plus Choco Taco originally
is vanilla, right?
Isn't it vanilla ice cream?
Oh, also, you guys, we have cannoli molds.
Thank goodness for online shopping
'cause these are gonna
help me make the cones.
So, instead of making hot fudge,
I was thinking about
making chocolate ganache,
which doesn't quite have the same texture,
but would freeze similarly.
However, I don't have heavy cream.
So, but I do have creme fraiche and milk,
so I was thinking maybe I,
there's something I could do there,
but I'm not sure sure.
We'll cross that bridge when we get to it.
The thing I think I'm most bummed about is
those perfectly chopped, sifted,
uniformed peanuts are back in
the Test Kitchen somewhere.
So, Rhoda hooked me up
with some ingredients.
You'll notice that some of them
had been opened and eaten 'cause,
we just had this thing
of peanuts sitting around
for so long for this episode.
So, I opened them and we've eaten some.
But anyway, I think it's
time to get started.
[bright jazz music]
I'm using the original recipe I used
with a couple modifications.
I want to get to get my masa harina.
This one we ordered from Bob's.
So, I'm going to start toasting this
and actually, I'm just gonna put it
in my toaster oven on a little tray.
It was important to me,
even if we're not doing
those great flavors in the ice cream,
that at least we're having
the added texture and flavor
of the masa harina in the cone.
So this recipe uses egg whites,
white sugar, which I have,
brown sugar, which I have,
[times softly beeping]
oop!
Hey, I didn't burn it,
you guys, I'm shocked.
There's the toasted masa harina.
It got a little dark on
one corner, but whatever.
This calls for oil, I'm gonna use butter.
I've never had a flame
[softly beeping]
be so close to my laptop right now,
that's a little scary, let me grab...
I'll use vanilla, why not?
I have my homemade
vanilla extract, I mean,
I call it homemade vanilla extract.
Really, what I do is I mix,
I mean, I use a lot of vanilla beans
and I wanna save the pods,
so I put them in this
jar and then I started it
with a little bit of vodka,
like a neutral flavor, high-proof alcohol.
But then what I also do
to amplify the flavor is
whenever I have a little
bottle of vanilla extract,
when I've used most of it,
I just pour it in and top it off.
So, it's kind of just to fortify it.
[bright jazz music]
All right, the butter's melted,
and now into the butter I'll weigh honey.
The butter greases the container
and the honey is way easier to pour.
So that just slides right out
and then I'm just gonna do a big pinch
of salt, baking soda.
So maybe I'll do 25%
masa harina, 75% flour.
Start blending. [blender loudly rumbling]
Now I'll add the dry.
[blender loudly rumbling]
I feel like it's looser
than it was before.
Did I add too much liquid?
I don't think it was this loose last time.
Did I already screw it up, you guys?
Also, just so you know,
placement of the camera is such
that it's sitting on the couch
and if I were to actually
pour this liquid out,
it would pour onto my couch,
so I'm gonna be careful here.
Yeah, why don't I just
add the rest of this?
Then I don't have to like figure out
what to do with it later, 'cause why not?
I think it needs more flour.
I've measured everything very carefully
and now I'm just throwing
stuff in, oh well.
[blender loudly rumbling]
All right, that looks better to me.
I'm gonna do a test on the iron,
which is hot right now.
But before I do that,
I should really come up with a system
for forming them around
these cannoli molds
because that is a really important step
and it has to happen right
after I take each cone
off of the iron while it's still hot.
I just had such a good idea.
This is a bench scraper, I
love this little bench scraper.
It has sort of a perfectly shaped,
like tube around it and a straight side.
I wonder if this could be helpful for me.
I mean, the circumference is similar.
It's a little bit wider.
[tools loudly clattering]
Ooh! [softly chuckles]
Oh, no, this is a good ladle too.
Oh, well, well, let's, I'll,
will Conde reimburse me for a ladle?
Well, so far, things are going great.
All right, I'm just looking for something
where I can rest,
maybe I don't even need to do it that way.
I'm just thinking, sorry.
I'm much more aware now of
the time that this is taking
'cause I'm watching my phone record this
and I haven't done a whole lot.
[bright percussive jazz]
You know, maybe it's
honestly just this one.
Sorry, John, you didn't
really have to order me
all those cannoli molds, maybe, after all.
Oops.
- It's okay.
[metal loudly clattering]
- So I'm just trying to think about this.
I think that that would work.
So now I just have to kinda stand this up.
All right, guys, I figured it out.
Okay, so here's my setup, and in fact,
I'm gonna tape it to the edge
so that it stays in place and
that the sides stay parallel.
Okay, so I have my melted
butter and my batter.
[bright jazz music]
Oh, no.
So, I think I have to add more flour
because this one got really crepe like,
like it got like a super lacy edge.
You guys, this is like already
seriously not working out.
It actually looks delicious,
but that is not what I was going for.
So I'll add maybe a tablespoon of flour,
and a little more salt.
The flavor's good though.
All right, let's try again.
[upbeat percussive jazz]
Beautiful, beautiful golden brown color,
and now take it off,
and form it around my mold, ow.
[upbeat percussive jazz]
Mm, so, yum, so tasty!
This guy, I think, is a little bit thin.
So I'm gonna discard that one.
[upbeat percussive jazz]
So I'll go for a heaping
tablespoon this time.
This looks good though.
So, what I wanna do before
I go into production mode
is come up with the system
that I'm going to use
to dry them out.
Before, I had that
elaborate suspension system
with paper clips and stuff.
I'm not doing that this time.
But what am I doing?
This is the part of the process
that I should already know what I'm doing,
and I'm having some difficulty
already with the shells.
So it's going great.
[metal loudly clattering]
[bright jazz music]
So here's my idea.
Bake all of the tacos flat with
a cannoli mold in the curve,
and then, basically, to
place a little spacer
right in between the two sides
and I can really just space cones,
like two cones on each of the long sides,
one on each of the short sides.
Get six of them all the way around
and bake them like this.
You know, what do they
say about creativity?
Or invention, what is
the mother of invention?
- Necessity.
- Necessity, there we go.
I got that necessity is
the mother of invention.
Ooh, okay, all right, I'm feeling
like I'm kinda ready to
go into production mode.
[bright jazz music]
The smell is awesome, it's
like so toasty smelling.
This guy is like weirdly small
and thick, I don't know why,
so I'm just gonna eat this one.
Oop, there's the cat food, where' the cat?
Maya, [softly making kissing
calls] where's the kitty?
Maya, [softly making kissing
calls] she don't care.
All right, so I'm just
gonna, ow, use my hands.
Oh, man, sorry, it was zoomed in.
[bright jazz music]
Ow!
[bright jazz music]
Ow! Ow!
Six of the cones propped up.
[bright jazz music]
So, I'm gonna melt the chocolate
and just keep that warm on the stove
for coating the insides of the shells.
So, I'm gonna gently melt these chips.
I wanna show you one of
my favorite kitchen tools,
which is this little
tiny heatproof spatula,
perfect for stirring stuff like this.
And this is already starting to melt,
so I'll let that gently
melt, the heat is on low.
And then while that's melting,
I'm going to do that painstaking process
of chopping and then sifting,
and re-chopping my peanuts
so I get very, very uniform sizes.
[bright percussive jazz]
Okay, this is looking great.
Here are my finely, but not
too finely, chopped peanuts.
And now let me take out the cones.
- [Delaney] Claire Saffitz.
- Oh my god, Delany!
- [softly laughing] What's up?
- [Claire] Oh my god,
how are you, I miss you!
- I miss you too, what's goin' on?
- God, what I wouldn't give to have you
sneak up behind me.
[crosstalk drowns out Delany]
- Finally, Choco Taco ending?
- Yeah, even a global
pandemic wouldn't prevent me
from finishing an episode.
- Of course not.
- Or set another way
to prevent other people from
making me finish an episode.
[Delany softly laughing]
- [Delany] How did the shells turn out?
- The shells look great, I
should say to this camera.
I'm talking to Alex
Delany on the computer.
How are things in South Jersey?
- Pretty weird, living at
my parents' house again.
- Yeah, what's that like?
- It's like I'm turning into my
15-year-old high school self again.
- Totally, totally, here
are the shells, by the way.
- But it's fun, no complaints.
There's a backyard and the dog here, so--
- Aw, I mean, I wish we
were in the Test Kitchen
and you were making a cortado and,
I was rolling my eyes as
you slinked up behind me.
But, you know, we'll get back there.
- We'll be back, someday.
- Right, okay.
Are you gonna check in later?
- Yeah, I can do that.
- Okay, I think you should, I'll be here.
- I'll be here.
- All right, thanks, Delany.
- See ya, Claire.
- Okay, bye.
The shells look great.
They have a nice uniform
color, they're very crisp.
Although the sides aren't exactly even,
they have maintained parallel sides
that do not converge, so I'm very happy
to see that you guys can
see that there, right?
And now I will carefully, one by one,
take them and coat them on the inside
with this lovely melted chocolate.
[bright jazz music]
All right, I'll say we're
on the upswing, there we go.
Wait, they have those things
that snowboarders wear
not a GoPro but that, like, connects
onto their helmets or something, but--
- [John] Yeah, it's a GoPro.
- Oh, that's what I need
because then you see
what I see and I'd have my hands free.
[bright jazz music]
I'm gonna put these in the fridge
so that the chocolate can set up.
And I'm gonna try a little
experiment where I make
ganache, except, I don't
have any heavy cream.
But I have a lot of creme
fraiche and I have milk.
So, I'm hoping I can get something
with a similar consistency
and that'll be fine.
My concern about this process is chocolate
and creme fraiche are like
very sensitive ingredients
and can easily break.
So, I just wanna be careful
that I'm not going to ruin
this batch of chocolate
and make kind of a broken, greasy mess.
And also, this bowl is like a huge mess.
I seriously cannot fathom
working with chocolate in a way
that doesn't just turn into like a huge,
huge mess, this is crazy.
[bright jazz music]
I have my chocolate already melted.
I don't think I'll need a lot of ganache,
but maybe I wanna supplement
with a little bit more chocolate.
Let's get this melting back over my water.
So I have that left-over melted
butter in this tiny skillet.
I'm going to weigh out some milk.
So let me get this heating up
because I can't add cold
milk to this mixture.
Gonna move my computer cord
because I'm about to light that on fire.
Basically, what I'm trying to
do is approximate a mixture
of milk and creme fraiche
that equals roughly
like the fat content of heavy cream.
I'm feeling like things are
going pretty well from home.
We've been shooting for a few hours,
and already, I've done
like three days of work
on Gourmet Makes.
Obviously, hindsight is 20/20.
I hope this ganache works.
[bright jazz music]
Don't seize, please don't seize.
And with ganache, you wanna stir gently
in little concentric circles
and try not to incorporate
too much air into it.
This looks good.
I'm happy with this first
stage of this process.
To incorporate the creme
fraiche without breaking it,
I'm going to basically temper it.
Gonna drizzle in a little
bit of the chocolate mixture
and whisk it into the creme fraiche.
And I'm going to whisk it gently now
into the chocolate and milk mixture.
But this mixture looks
really, really good.
It's super smooth, there's no breakage.
So now I'm going to
incorporate the butter.
[bright jazz music]
It's so good, I love the little tanginess
from the creme fraiche, I hope it sets.
But basically, I'm gonna leave it here
and now we're gonna take
a little bit of a break.
[bright percussive jazz]
I'm feeling great, had a little lunch.
I started the dishwasher.
I'm gonna start thinking about assembly
'cause I'm just not totally sure
how I'm gonna put them together.
Clearly, the method I
used the first time around
did not work so well,
but here are the shells.
They're lookin' so good.
The chocolate is totally
set and they certainly,
it has really helped
them gain a bit of heft,
which I think should
only make filling them
with the ice cream a little bit easier.
I can pretty confidently say
that I'm not gonna pipe it.
I think that that was a mistake last time.
Yeah.
- Whether you wanted
to hear it, or didn't wanna hear it,
that's what I'm sayin'.
Okay, you guys got that, pipe.
- It's melting, oh my god.
This is, this is so hard.
Oh, that hurts, it's cold, help.
[softly whimpering]
The pressure of forcing
it through the bag,
plus the heat of my hands
around the plastic pastry bag,
really contributed to melting.
Basically, I have an idea
where I'm gonna take the ice cream,
peel off the paper pint container,
cut the ice cream into slabs,
and now fitting them, while
still frozen, into the tray.
And I'm gonna return it
to the freezer briefly.
[objects loudly clattering]
[Claire softly exclaims]
Okay, all right, we'll deal
with this later, all right.
Can I hit Stop on this thing now?
[softly beeps]
I think the cats are
vying for an appearance.
Kitty. [softly making kissing calls]
Actually, I think they're hungry, kitty.
My goal for this quarantine
is to make my cats into stars.
Here is my block of ice cream.
Going to turn it out onto
these sheets of plastic.
Then let me roll it into a slab.
I think I need to chill it
before I do the ganache, whew!
I think that all of this chilling,
while it's a little annoying to start
and stop so many times, it's
really gonna help prevent
meltage when I assemble
the Choco Tacos finally.
So now I'm ready to
incorporate my ganache.
Ay, ay, ay, little messy.
Going to just really just
drizzle this ganache on,
and really, now my idea is
just to kinda roll this.
Let me see if I can press
it down one more time.
It's already getting a little soft though.
I'm gonna stick this back in the freezer.
Oh my god, hi, Rhoda!
- Claire!
- Rhoda, hi, oh my god!
- How are you?
- Hi, how are you?
- How's it going?
- It's going really well.
I've done like three days
of work in like four hours.
Here they are.
- Wow, that looks amazing!
- Fresh, freshly-made
Choco Taco shells, all the ingredients
have been great, thank you.
- What's it like working at home
instead of in the Test Kitchen?
- In some ways it's less
convenient because there's a lack
of camera space, but in other ways,
I think it makes me
work smarter, actually.
- Well, maybe you have a
little less distraction,
a few less hecklers.
At home you can just kinda--
- Totally.
- Put your head down and get to work.
- Absolutely, absolutely,
but this is such a fun part
where like you stop by,
Delany stopped by earlier.
So, it's really--
- Of course he did.
- I know, it's making the
quarantine a lot better.
It's good, it's good,
I'm happy to sort of be
like back at work even though not really.
Thank you so much for stopping by.
- Yeah, I can't wait--
- That was so funny--
- To see the final product.
- Oh, I'll text you tons of photos.
- Bye, Claire, miss you.
- Okay, thanks, Rhoda, bye.
Miss you too, hopefully see you soon.
Oh, just makes everything better.
One idea I had was to actually use
a very large circle cutter
to punch out the semicircular
shape that I need.
So I'm just gonna start cutting
semicircles out of the ice cream.
Take my shell, semicircle of ice cream,
and hopefully fit it in.
[bright percussive jazz]
I need to flatten it more.
It's like a little
messy, as it was before,
and there's my first one,
overall, highly, highly successful
and I better work like the wind.
I'm gonna stick this in here,
and go one at a time,
and really, really quickly
fill all the others.
[bright percussive jazz]
You guys, this is going really well.
Did not think that it was going
to be this successful with this process.
Entire freezer's so sticky,
the handle right there.
[bright percussive jazz]
[softly sighs] You guys, I did that, yay.
While it was great that
I made my own ice cream
the last time, Haagen-Dazs tastes amazing.
The ganache tastes great,
we knew the cones were good.
It's a better amount of chocolate,
the proportions are better,
the ice cream is less melty.
All in all, this is going way better.
I did not anticipate that,
but I'm not complaining.
Here's my ganache, I'm just feeling like
with the amount of dairy in this ganache,
it's better to start
with new melted chocolate
and do the old cocoa
butter melted chocolate,
fake tempering trick.
It's really easy, so I'm gonna
get that chocolate melting
and then we're gonna
roll right into coating.
So I've put 150 grams of chocolate
and I added a little
bit of this cocoa butter
and I have it set over that
same simmering water setup.
So, while that is melting,
I am thinking about a
way of sort of being able
to return the dipped coating
Choco Tacos to the freezer,
and creating something of a rack
so that they can remain
upright and it won't compromise
that coating while it freezes.
So I had the idea of using these pint
and quart container lids to make
a little hammock almost for
the tacos but I'm just not quite sure
how to keep them together.
Okay, now stay.
Okay, that's not working that well.
I feel like this is the last
big problem-solving hurdle
and after this I'm home free.
Maybe I, if I had really, really sticky
double-sided tape, that might work.
I could try Velcro.
This is maybe sort of an elaborate
and wasteful use for Velcro,
but I'm a little desperate at this point.
You guys, is this, did we jump the shark?
Is this off the rails?
- [John] This is great.
- I didn't mean that as a good thing.
Harris is gonna kill me that
I'm using all of his good Velcro.
You guys, it kinda worked.
[bright jazz music]
There it is.
[softly clicks]
That sound you hear is the sound
of Velcro slowly peeling off of itself.
I think I should get each
Choco Taco in its holder
and then put the whole
thing in the freezer
and then take them out
one by one and dip them.
They look so good, you guys.
They look so, so good.
Uh-oh.
- Oh! [John softly laughing]
- One popped out.
- That one just popped out.
[softly chuckling] We got that in--
[crosstalk drowns out words]
- One popped out, oh no.
Hold on, oh, I think it, uh-oh.
Well, [softly shrieking] hold on.
Now I'm freakin' out.
Part of the problem is it
actually isn't long enough.
So what maybe what I should
do is take these out.
Like, this is only gonna work as a holder
for maybe five of them, let's say.
So let me get these back in.
Oh, no, now I'm a little bit screwed.
Oh, now I don't know what to do.
Thank God I had this loaf pan out.
Let me get these guys
back in the freezer also,
and I have to adjust my system.
Whew, all right, I
think I know what to do.
Just need to adjust the
placement of this Velcro,
and I'll put these guys inside.
All right, this guy might
just have to stay in here.
I'm still recording, sorry.
- Okay.
- Did you find Choco Tacos?
- [Harris] First of all, rude.
- Oh my god, look!
We got 'em, where'd you find them?
- [Harris] I only went to one place,
I went straight to 7-11 and they had them.
- Oh my god, you guys, 7-11 is open
and selling Choco Tacos, this is a PSA.
I used your Velcro, don't be upset.
- [Harris] I'm happy you're
gettin' on the Velcro train.
- He's happy I'm getting on
the Velcro train, you guys.
Okay, so ready?
[bright jazz music]
[Harris softly mumbling]
Oh my god, it looks so good!
Oh my god, the ice cream is melting.
I just wanna say that
this dipping technique
is working really well,
but I have to work so fast
'cause the ice cream starts to melt.
[bright jazz music]
I'm gonna do the other ones really,
really fast, like instantly.
Okay, last one.
You guys, these are gonna
taste phenomenal, all right.
Harris, you're good, you
don't need this part.
All right, you're done, thank you.
Thank you so much.
Well, I'm not grumpy, I feel amazing.
That worked out so well.
The only downside was the ice cream, like,
immediately started to melt
and then some of the coating slid off.
So there isn't total
coverage on all of them.
But I'm not being too picky right now.
I feel great and all we have left to do is
let 'em freeze a little
bit solid and then taste,
and we really saved this episode, I think.
[bright percussive jazz]
Now it's time to do
the iconic Gourmet Makes shot,
which is holding mine and
the original side by side.
This is original, this is mine.
Mine is certainly a little bit heftier.
This is, I think, the best-looking side.
Mine is definitely thicker,
oh my god, it just
dripped onto my computer.
You guys, it dripped on my laptop!
- Is this a bad time, Claire?
- Oh my god, Delany!
I just dripped ice cream
on my laptop track pad.
I'm doing the side-by-side
Gourmet Makes, look.
Look at the--
- Whoa!
- Oh, god, I'm dripping
ice cream all over.
I just dripped ice cream
into my Calabrian chilies.
- Yeah, yours look way better.
- Wait, I made Choco Tacos in one day.
What am I doing in the
Test Kitchen all the time?
I guess I'm, like, talking to people.
- You have people like me walking around,
distracting you the entire time.
- Totally, when you try to
break open a Choco Taco,
it bends, right?
So I'm gonna show you with mine.
[softly snaps] Ooh!
Well...
[softly laughing] Well, it's crisp.
It could really freeze
a little more solid.
I, seriously, am dripping
all over the place,
this is crazy, but here's
a little cross section.
Delany, you can see that?
- Yeah.
- There's a nice ganache swirl in there.
- I was gonna say, you can see the swirl.
[softly crunching]
- First of all, it's so crunchy.
- How many did you make?
- Six.
- Okay, so you've had some--
- These are pretty good, right?
I just wanna say, I'm really
getting the flavor of the
toasted masa harina.
It's so good, you guys.
I'm actually, I wouldn't
just be saying this,
I'm super bummed that
you guys can't try this
in the Test Kitchen, it's delicious.
- Also, would like to
comment the visibility
of the peanuts is great.
- Yeah, I should really stop eating it
'cause I have to eat dinner.
Harris, come taste my Choco Taco.
You're the only person here
besides cats that can verify
that this is delicious.
- Okay, okay, okay, hi Delany.
- Sup, Harris?
- Are you well?
- Can you--
- I am as well as I can be.
- Harris, we're rolling.
He's looking at the mail.
- [Harris] Hi, kitty.
- He's petting the cat now.
It's a little bit drippy.
- Delish.
- Did you even bite down on the shell,
there you go.
- Not yet, mm!
- Right?
- The shell is so crispy.
- Uh-huh, say more things like that.
- It's really good.
- It's good, right?
I'm so sad that the
rest of the Test Kitchen
and you aren't hear to try
these, they're so good.
Honestly--
- Save them.
- I have managed to--
- Mm, mm!
Also, you, the grief I get
for not using a coaster,
you didn't think to put a plate down?
This is crazy.
- I didn't think it
was gonna melt so much.
- Zoom in on this, this is crazy.
- Harris, they don't need to know
about our domestic
squabbles about coasters.
The point is, it's really good
and I'm sad that you're
not here to try it.
But honestly, I sort of,
considering I made these all in one day,
I would make these again.
I'm really proud of myself,
and I wish you were here.
- I wish I was there too, Claire.
- And we'll be together again soon
in the Test Kitchen, I hope.
- We will indeed.
- You should really
trust Harrison's opinions
because he's never wrong about food.
And sometimes I hate to
admit it, but it's true.
[loudly gasps] Chaey, hi, oh my god!
Oh, I made Choco Tacos, do you wanna see?
- Not really, like, that's,
I only get to see?
- Well, how am I gonna
give you one to taste?
- I don't know, this is
just so unsatisfying.
- I know, and they're really good.
- I'm just surprised
to hear you so enthused
about Choco Tacos.
- Wait--
- For some reason, it's like not the thing
that I thought you would get stuck on.
- Okay, well, the reason I'm enthused
is 'cause I made them all in one day.
- Wow!
- And they turned out really,
really delicious, but they
turned out so, so delicious.
I'm so proud of myself.
Here's my little rack for all of them.
- Wow, I'm just realizing
that it's after eight.
- I know, we've been shooting since 12:30.
- [Chaey] Oh my god.
- Oh my god!
- So, here, I'll show you a good one.
So here's the profile.
- Aw, I wish I could taste it.
- They're really good.
- They are so gorgeous.
- Today went even better than I expected.
It really exceeded my expectations
about what I could achieve at home
and I'm kinda proud of myself.
And besides being a little loose
and not quite frozen solid,
I think the final`product
turned out so, so well
and part of me is glad that
I actually had an opportunity
to go back and correct
some of the mistakes,
or some of the shortcomings in the process
from the first time around.
So, although it's sad that
the original Choco Tacos,
or my version ended up
the way that they did,
I'm glad I got a second
chance to attempt them.
And it was really fun and,
put a little Haagen-Dazs in something
and you make it super delicious.
So, I think there is a
version of this close
to the one I made today that
is actually sort of doable
for the average cook and
it's not gonna take you
almost eight hours, which
it has taken me today.
Just make sure you have plenty
of space in your freezer.
I, like, weirdly liked this.
And I can't say that for every
episode of Gourmet Makes,
that's for sure.
So, obviously, this
episode of Gourmet Makes
is a little different, but we are planning
to create some version of the
show that I can do at home.
So it might not be exactly
like the Gourmet Makes you're used to,
but we're confident that we can adapt it
into a really great format for me at home
and for you at home as well.
Thank you for watching as always.
I hope you liked this episode,
and stay tuned for more
Gourmet Makes-esque content
from my kitchen.
Gourmet Makes at home is possible.
I don't know if that's gonna
be a good thing or a bad thing.
[bright percussive jazz]
Here is how you make gourmet Choco Tacos
the second time around.
To make the cones, combine
85 grams egg whites,
50 grams granulated sugar,
35 grams light brown sugar,
28 grams honey, 28 grams unsalted butter,
seven grams water, seven
grams vanilla extract,
and a generous pinch of
kosher salt in a blender
and blend on high until smooth.
Add a 1/4 teaspoon baking soda,
70 grams all-purpose flour,
and 15 grams toasted masa harina
and blend on high until
the mixture is thick
and very homogenous.
Heat an electric Pizzelle maker
and lightly brush the plates with butter.
Transfer a heaping tablespoon of batter
onto the bottom plate, close the lid,
and cook until the cone
is deep golden brown.
Remove the cone immediately from the iron,
and while it's still hot and pliable,
drape over a metal cannoli mold
and press to form a
hard-shelled taco shape.
With the cannoli mold still
inside the curve of the cone,
set the cone on its
side and slide one edge
underneath an upside-down
1/4 sheet tray set
in the center of the rack
so the upper side of the cone is resting
on the flat side of the 1/4 sheet tray.
Repeat until you've made
at least a 1/2 dozen
taco-shaped cones and they're all resting
on their sides along the
perimeter of the 1/4 sheet tray.
Bake the cones in a
150-degree fahrenheit oven
until very dry and
crisp, 35 to 40 minutes.
Remove from the oven and let cool.
Melt bittersweet chocolate chips
over a double boiler and
spoon about a tablespoon
of melted chocolate inside each cone.
Then use a small pastry brush
to coat the entire inside of the cone
in a thin, even layer of chocolate,
removing any excess with the brush.
Repeat until you've coated all the shells
and place the shells
upright on a small tray,
supported and separated by
folds of a clean kitchen towel
and refrigerate until
the chocolate is set.
Meanwhile, finely chop a half
cup of honey-roasted peanuts
and strain through a colander,
re-chopping any large pieces
that don't fall through the holes.
Strain the mixture again
through a fine mesh sieve,
discarding any peanut dust
and set the chopped peanuts aside.
To make the chocolate ribbon.
Pour 100 grams of barely simmering milk
over 150 grams of bittersweet
chocolate chips melted
over a double boiler
and stir until smooth.
Spoon about a tablespoon of
the warm chocolate mixture
into a small bowl filled with 50 grams
of creme fraiche and stir until smooth.
Spoon two more tablespoons
of chocolate mixture
into the creme fraiche,
whisking after each addition.
Then whisk the creme fraiche mixture
into the chocolate mixture until smooth.
Whisk in two tablespoons
of room temperature butter
and a pinch of salt, then stir the mixture
over an ice bath until
thickened and cooled
but not totally set, set aside.
Line a 1/4 sheet tray with plastic,
leaving lots of overhang
all the way around
and place in the freezer.
Remove two pints of vanilla ice cream
from the freezer, uncover,
and slice it lengthwise
through the paper pint
container with a large knife.
Peel away the container
and lay the pieces flat
on the cutting board.
Cut each piece crosswise into four slices,
then transfer the slices to the chilled,
lined 1/4 sheet tray,
fitting them together
tightly to form a slab.
Cover with the plastic overhang
and freeze solid about 10 minutes.
Remove from the sheet tray
and beat with a rolling pin
to make the ice cream pliable.
Then roll into an even slab.
Freeze again for 10 minutes.
Uncover the ice cream slab,
drizzle all over with the cool ganache,
then fold the slab onto
itself a couple of times
to make a ganache swirl.
Flatten into a single layer
and freeze solid again.
Repeat the folding and pressing if needed
to incorporate the ganache
throughout the ice cream.
Making sure the slab is very cold
and no thicker than the
width of the cone shells,
punch out large circles with the cutter
and cut each circle in half.
Working quickly, use a gloved hand
to fit each semicircle of ice cream
into each shell, pressing
to eliminate air pockets
and smoothing the ice
cream along the opening.
Transfer to the freezer immediately
and chill for at least one hour.
To make the chocolate coating,
combine 150 grams of chocolate
and 15 grams of coca
butter in a heatproof bowl
and met over a double boiler until smooth.
Pour it into a small shallow bowl
and have the chopped peanuts nearby.
Remove one Choco Taco
from the freezer at a time
and quickly dip the
curved edge of the taco
into the chocolate mixture.
Immediately sprinkle all over with peanuts
and return to the freezer
in the upright position.
The Velcro pint container
lid rack is optional.
Repeat until all the
Choco Tacos are coated.
Allow the Choco Tacos to freeze
completely solid, ideally overnight.
Ooh, it's Felix! [softly
making kissing calls]
Come here, kitty, [softly
making kissing calls]
hi, hi, hi, kitty, hi.
You're my kitty, you're my kitty!
I love this kitty.
Don't touch my tacos. [Felix softly meows]
Should I cut?
