[clucking]
- Why is the bunny
clucking like a chicken?
The bunny is laying the egg?
[laughing] Wait.
Is that a thing?
Like the Easter Bunny lays eggs?
- [Man] In these commercials it does.
- Wow.
[clucking]
[upbeat music]
[Claire gasps]
Ah, get it off!
This one's hard.
Hey everyone, I'm Claire.
I'm in the BA Test Kitchen,
and today I'm making gourmet
Cadbury Eggs.
[upbeat music]
I've probably had maybe
like three Cadbury Eggs
in my whole life, but I
like the idea of them a lot.
They're kind of delightful, I just am not,
I don't know.
I would never, like, buy a bag for myself
because I don't really celebrate Easter.
I do like Cadbury chocolate
just because it's so sweet,
and it's so creamy, and
it's just kind of magical
even though I'm sure it's not
the highest quality chocolate.
But there's just something about it.
I've never seen these different kinds.
I guess this is the classic.
The Cadbury Creme Egg.
It's a chocolate egg with a cream filling,
so it's hollow.
And then there's also a caramel egg,
which I'm excited to try.
Cadbury Screme Egg.
Trying to make this Halloween themed.
And then there's Mini Eggs,
which are milk chocolate
with a crisp sugar shell.
So these are solid, not filled.
Look at the little bunny!
I think I liked it because we
had a bunny when I was a kid.
- [Man] What was your bunny's name?
- Her name was Foo Foo.
She was a terrible pet,
and she bit us constantly
and we couldn't really play with her,
and if we tried to take
her out to play with her,
she would run under the couch.
It would take us two and a
half hours to get her back
in her cage.
It was not a great pet.
It is a very pleasing
very classical egg shape.
[gasps]
Ew!
All right, wow.
One thing I didn't recall
was that it was this filled.
It is really, really filled.
I thought there would be
more of an air pocket.
All right, I'm gonna taste it.
I mean, there's kind
of a different texture
to the filling.
There's semi-liquid very sticky filling,
and then there's this part at the bottom
which is sort of like
a little bit thicker,
almost more frosting texture.
Mm.
The filling makes my teeth hurt.
It's so sweet.
I'm kind of loving the outside, though.
It's just very delicious
and smooth and creamy.
There is a seam right down the length,
so it's pretty clear how these are made.
Just trying to crack it along the seam.
You want a Cadbury Egg?
- Surgery?
- Yeah.
Like, look at this.
Do you want a half?
- Yeah.
The caramel is like pretty meh.
- The caramel's terrible.
- Yeah.
What the-- [beeping]
The Screme Egg?
Aw.
- Oh.
What an unappealing color.
- This is actually one of my favorite.
- I kind of love them
- Candies.
- I kind of nibble the chocolate
and leave the filling, because
I care less about the filling
than I do about the chocolate.
- I like the filling.
[laughing]
So what do you think you're gonna do?
- I wanna use real eggs as the mold.
- Oh, fun.
Cool.
- I've never actually done that before.
Really blow out an egg, you know?
- Well what if you just make two halves?
Why do you even have to open the egg?
- Not like with silicon.
I mean I'm going to fill, I'm
going to empty out the egg--
- Oh, the egg is gonna be the mold?
- Yeah.
- Whoa.
- Okay, I'm gonna take a closer look
at the single Cadbury
Egg, take a look inside,
take some measurements.
So I'm gonna clear all this off
and get it on a cutting board.
I'm gonna cut it around that central seam.
Okay, so the yolk is this area at the top,
but it is pretty swirled
into the rest of the filling
which is white.
It's almost the texture
of icing on a loaf cake
or a bunt cake, that kind of thing,
which is just like milk
mixed with powdered sugar.
And actually, the thickness in the walls
is not uniform.
It's not the same all the way around.
In some areas it's thicker,
and in some areas it's thinner.
This is smaller than a large egg.
It might be closer to
a medium chicken egg.
[giggling] Don't.
Gordo, don't even, don't do it.
Please don't do it.
Okay, thank you.
This is a large egg.
So it's probably twice, maybe more,
even three times the size of Cadbury Egg.
This is gonna be huge.
Maybe we'll get some medium eggs
just so they're a little bit smaller.
Now it's time for my favorite part.
Reading the ingredients.
Milk chocolate, parenthesis,
sugar, milk, chocolate,
cocoa butter, milk fat,
nonfat milk, soy lecithin,
natural and artificial
flavors, closed parenthesis.
Sugar, corn syrup, high
fructose corn syrup,
contains two percent or
less of artificial color
parenthesis, yellow 6, closed parenthesis,
artificial flavor, calcium
chloride, egg whites.
Not a whole lot going on.
It's pretty much as expected.
The filling of this is
corn syrup and sugar.
I'm predicting this will be
an episode of Gourmet Makes
where the goal will be to create a candy
that has aspects of a Cadbury Egg,
but I'm not in any way trying to replicate
the Cadbury Egg, because
the filling is kind of so,
it's kind of just like a
non-entity, the filling.
It's just made of sugar.
And I can do better than that.
So, we're gonna o a
lot of crafting, I bet.
Which I'm excited about.
Got the ingredients down.
Now we're gonna do a
little bit of research.
[gasping] This is it!
[clucking]
- [Announcer] Something more cuddly.
Yeah.
- Ooh!
- [Announcer] Friendlier.
Thank you.
[Claire cooing]
Not quite what we had in mind.
Everyone wants to be the Cadbury bunny
because only he brings Cadbury Creme Eggs
with their delicious
milk chocolate outside
and creamy filling.
- This part!
Oh.
- [Announcer] Creamy filling!
- Like look at that shot.
It looks so delicious.
The fillings in the ones we
opened do not look like that.
But this is what I aspire
my version to look like.
So my plan on day two is to come in
and start by focusing on the filling,
which I'm gonna make with,
I think like a homemade
sweetened condensed milk,
and try to get that in a
good place, then move on
to construction and using
real eggs as my mold.
But all right, I'm kind of excited.
I think it'll be a fun project.
[upbeat music]
Oh right, Cadbury Eggs.
Today's day two of Cadbury Egg.
I'd forgotten that this
what we were doing.
I think it's gonna be a challenging
but also kind of fun
and interesting process,
so today I'm gonna focus on trying to make
the chocolate shell using
real eggs as my mold,
and then if I have time
I'll move onto the filling.
[upbeat music]
I've never done the technique
called blowing out an egg
where you remove the white
and yolk from the shell
leaving it intact.
[upbeat music]
There's no nails in here.
Gaby, where are the skewers?
Oh, thank you.
Okay.
- Claire, I like how
your shirt matches today.
- [Claire] The what?
- The shirt, it's perfect.
- Oh my god, I didn't even realize!
- [Sohla] Oh, you didn't
do that on purpose?
- No.
- [Sohla] Oh well, it worked out.
- I just was like, this
is a shirt that's clean.
So today we have medium eggs
because I was trying to get something,
a chicken egg as close as possible
to the size of the actual Cadbury Egg.
So I'm gonna try to poke a hole.
[upbeat music]
[gasps]
Now let me try from this
direction, actually.
[giggling]
All right.
- [Man] Wow.
- How'd that look?
Great?
- [Man] That's going in the reel.
- All right, that was fun.
Not that bad.
I'm gonna grab a paring knife
and try to make sure the membrane
is off of there, and then
also I need an opening
so I can sterilize it with boiling water.
Hi Carla!
How are you?
Just blowing out eggs.
- I mean, I feel like this is sort of,
maybe it's because of the
commercials and stuff,
but seeing that yolk-esque thing.
- Yes.
The commercial really
exaggerates the presence
of a yolk-y thing.
- Definitely.
Oh my god.
And it's grainy.
- I know.
- I wish it was more like marshmallow-y.
That feels Easter-y to
me, that it would have
a marshmallow vibe.
- Uh-huh.
Ooh, you just kind of gave me an idea.
- Ooh.
- There's not very large
holes to get stuff in there,
so something would
either have to be liquid,
or I'd have to pipe it in there.
- Yeah.
- I could pipe a filling into it.
- Yeah.
- That just made me think of
that when you said marshmallow.
- Oh.
- Filling.
Maybe I'll try that.
All right, I'm going to cut
out some of that membrane,
and then once I have a
bunch of the eggs blown out
I'll sterilize all of them.
[upbeat music]
What should I make with the egg?
Maybe I'll just make a big omelet.
I'm feeling good about
this process so far.
[gasps]
I think it's fine.
It didn't crack.
So I've emptied out all the eggs.
I want to sterilize them,
and then while I'm steaming them
I'm gonna make something with the eggs,
which I have to strain to get
all the little shells out.
[upbeat music]
- Cadbury?
- Yeah.
- I felt like they were bigger.
- Oh my god, they were bigger!
- They were like this big.
- Brad, you're very right.
- Right?
- You are correct.
[upbeat music]
This is gonna be a thick omelet.
And voila.
Should I get plates?
So here is a chive and cheddar omelet.
French style.
Very simple.
Why aren't you guys eating?
It's delicious.
- [Man] Camera cuts.
- The shells look great.
Nothing broke.
I'm just trying to see
if anything happened
to the membranes.
Everything looks basically the same
as when it went in.
These need to fully dry,
because if there's any water
in them, that's gonna be a
problem for the chocolate,
so I might put them in
the dehydrator for a bit.
- [Man] Can you put
plastic in the dehydrator?
- Well.
Yeah, what temperature
does plastic melt at?
Do we have a paper carton?
I wanna use the paper carton.
It's probably better.
This seems less hazardous.
While the eggs are dehydrating,
I'm gonna start the filling.
Don't throw it, don't throw it!
Okay.
All right, let's just,
just throw it at me.
Oh, god.
- I used to [beeping] love
these things when I was a kid.
Just that, like, that weird
gunge inside, that goo.
- Okay, so speaking of the goo.
- Yeah.
- That's what I'm trying
to make right now.
- What is the goo?
- I'm making homemade
sweetened condensed milk,
because I can't really decide
what else to make it out of.
Right?
It's like--
- Yeah.
- [Claire] Sticky and gooey.
- Yeah, just like cook it down
but don't let it caramelize.
- Yeah.
I mean, maybe a tiny bit.
- A tiny bit of color.
- Yeah, but--
- Because you kind of then have to have
like a distinct, you have
to dye a little bit, right?
Or something?
- Yeah.
For the, yeah.
- So you get like the yolk effect.
- The yolk is gonna be something else.
I'm not sure yet.
- Oh, it'll be
a separate mixture?
- I'm not sure what yet.
But I think it's gonna
be a separate thing.
I'll let you know.
- [Chris] I'll check back.
[upbeat music]
- So it starts with 32 ounces milk,
six ounces of heavy cream.
Seven ounces of sugar,
hit of vanilla paste,
and just a pinch of salt.
So I'm gonna put this on the stove.
Shouldn't really vigorously boil, though.
- [Man] So how long is this gonna take?
- This is gonna take probably an hour.
And it requires pretty consistent tending,
so I was like, what if we
set up a stirring contraption
and then someone had the
idea to use a stand mixer
and attach a spatula to it and turn it on.
We're gonna try it.
Why not?
Here's the thing.
I'm making the sweetened condensed milk.
- Yeah.
- I wanna set up a stirring machine.
[laughing]
But like, I wanna suspend
it over the mixture.
- Can you get, like, you
know one of those rigs
with a mixer clamped to it?
- [Claire] Oh, we also have a--
- [] A C-stand?
- C-stand, low speed?
- Yeah, we got that stuff?
[upbeat music]
Kevin went to find a C-stand, possibly?
- [Kevin] Here you go, Claire.
- How does this work?
[upbeat music]
Okay.
So then how does this attach to there?
- [Kevin] Use this.
- Thank you.
[giggles]
I'm into this.
[gasps] Ooh!
All right, I think this is great.
- Whoa!
Look at this rig, Claire!
- I don't want to have
to stir for an hour.
- Good for you!
I love this!
- Kevin mostly did it.
- Who broke out the C-stand, Kev-O?
- Yeah.
- Yeah, bud!
- Maybe--
- Best thing I've seen all week.
- Really?
- Yeah.
- It's Tuesday, but thanks.
- This is great, Claire.
Yeah, take lunch!
The robot's got it.
- Exactly.
- This is awesome.
- All right, I got Brad's approval,
and now we are gonna have lunch.
We'll come back in an hour,
and I think that this'll be done,
and our eggs will be dry.
[upbeat music]
All right, this contraption
is working great.
I was afraid that there maybe would be
some scorching or
sticking around the sides,
but there wasn't even any of that.
It's not done yet, but I
can just leave it here.
The next thing I wanna
do is grab my shells
from the dehydrator.
All right, these should be plenty dry.
So first I want to hollow out the egg
and weigh just the chocolate.
So it's about 20 grams of chocolate.
My guess is I'll need 50% more chocolate.
So I'll go with 30 grams.
Now I wanna measure the
weight of the shells
so I know what to subtract.
So that shell is 4.8.
I just wanna get an average.
4.2.
5.2.
5.8.
Wow, there's pretty big variation.
I think we should just call it five grams.
I'm feeling like this is a good texture.
Look at this.
It's pretty thick.
See, I can run a finger
through it like that.
It's delicious.
[upbeat music]
You know, I might melt a
little butter into this.
Yeah, yeah, yeah.
Throw it.
So I'm gonna add an ounce of butter,
and then I'm gonna stir
it over an ice bath.
I feel like it is thick enough.
This is homemade, and
then this is Cadbury.
The consistencies are really similar.
I might just dip a hand blender in here
to smooth it out, so that I have
a super uniform consistency,
more like the original.
The flavor is very good.
I like the look of it,
the color and everything.
The consistency might be a little off,
so I'm just gonna let it sit there,
and I'll come back and
evaluate later this afternoon.
- [Dan] What is tempered chocolate?
- [groans] Dan.
I'm gonna say what I usually
say, which is just roll back
one of the 18,000 other
episodes in which I say it
and play that clip.
I refuse to say for the probably 12th time
what tempered chocolate is,
so we're just gonna go to the tape.
Tempered chocolate is
chocolate that is heated,
cooled, and then heated again
to specific temperatures,
so that the chocolate has a firm snap.
What I mostly learned from Sohla
is that you have to stir
the [beeping] out of it
to the point where it's
almost about to set.
And I wanna bring it to 110.
[upbeat music]
Chocolate goes in.
And it's bringing the whole temperature up
to 85 Fahrenheit.
All right, so now back onto
the water until I get up to 95.
- [Dan] Why aren't you using the Mix-bot?
- I could, I guess I could.
Should I try it?
[upbeat music]
I'm at 88, 89.
94, oh my god, 98.
Ah, get it off!
Dan, help!
Oh my god, you guys.
What just happened.
Okay, we're at 93.
94.
All right, I think we're fine.
So I'll do a little test
patch on the parchment paper,
and while I'm waiting, I'm
going to just set that on there.
Sohla?
- [Sohla] Uh-huh?
- Do you have a minute?
I feel like I tempered this really well,
but now I feel like it's not tempered.
- Did it go past it?
No.
- And I've just been keeping it warm.
- It's just there.
I think that looks tempered.
I think this is tempered.
- [Claire] Oh, that does look tempered.
- [Sohla] Yeah.
- [Claire] Okay.
- What more do you want?
- I'm gonna go with it.
- I think you should.
- Okay.
So I need to create a chocolate
shell instead of this shell.
[upbeat music]
Thank you.
So now I'm transferring the
chocolate to a pastry bag
because that'll be the easiest
way to get it into the eggs.
Then pour the chocolate
out and repeat the process
to get enough of a
chocolate layer built up.
So here are all my eggs.
As far as I can tell, they're
filled with chocolate.
What I'm happy to see
is that there's really
no chocolate that's dripped out
and is pooling in the bottom,
so that to me says there's
a nice coating on there.
And basically, I'm just
repeating that process
until I build up around
30 grams of chocolate.
So we'll come back tomorrow,
finish the chocolate,
I can evaluate my filling in the morning.
I don't know, I'm feeling
pretty good about the process,
so hopefully wrapping it up on day three.
[upbeat music]
So today I'm going to continue to fill
and empty out the eggs
to build up the walls
of the chocolate so that I can fill them
and break apart the shell,
and then I'm pretty much done.
I wanna take a look at the eggs
which I left in the fridge overnight.
Not today, Cory.
They feel good.
I mean, this part's, this
is really kind of fun.
I'm thinking that I'll get
a thicker layer of chocolate
this time around because
the cold chocolate
that's already in there
will set the chocolate
that I pour in, and when I pour it out
there'll just be a thicker layer on top.
So I'm gonna leave these in
the fridge while I temper,
and this is the chocolate from yesterday.
I'm gonna chop it up and use this,
supplement with more if needed,
and just repeat that whole process.
I also wanna look at the
filling I made yesterday.
I do feel like after I blended
it with the hand blender
to smooth it out, it just
thinned the consistency of it.
I could try to beat some butter into it
and that would certainly thicken it.
It's close, I just think it
needs to be a tiny bit thicker.
All right.
This is the chocolate from yesterday.
I'm gonna chop it up and then repeat
that whole tempering process.
All right, so I'm gonna pull this off.
[upbeat music]
So I'm gonna just repeat that
whole process from yesterday,
and then empty all of them out.
Ooh.
These are gonna go back into
the fridge and fully set,
and then work on the
fillings, and then fill
and try to chip off the chocolate
and kind of see if I got an
egg out of this whole business.
It's so fun.
I really like doing this.
So this is gonna go back into the fridge
and we'll come back in a little bit
and see how it all looks.
[upbeat music]
I feel really good about the chocolate,
and I feel good enough
to move onto the filling,
so I'm going to work on the texture
of my sweetened condensed milk mixture,
and also start to think more
seriously about the yolk.
I guess at this point I'm
feeling like I'm gonna make
a liquid caramel, and just
try to get it to the texture
where it'll hold its shape,
but it's still soft enough
to bit through and isn't
like a chewy sticky mess.
So that's where I'm gonna start.
[upbeat music]
So I'll throw in
about a half a cup of sugar.
Two tablespoons water.
Three tablespoons heavy cream,
and two tablespoons butter.
Take this over to the stove.
I only stirred until
the sugar is dissolved,
and then after that I stopped stirring.
This is a nice dark amber color
so I'm gonna add my other ingredients
to stop the cooking so it doesn't burn.
And then the butter.
So once this is all smooth,
and the butter is melted,
and everything is well incorporated,
I'm going to stir it over
an ice bath to cool it down
just so I have a better
sense of the final texture.
I don't want it to be liquid,
but I don't want it to be
like a chewy caramel, either.
I'm gonna let that fully cool.
For the filling, I'm
going to melt some butter
and emulsify it into this mixture.
Then, as the butter cools,
it should thicken
everything really nicely.
[upbeat music]
I'm gonna do another two tablespoons.
Mm.
It's really good.
Really, really delicious.
That really helps balance
out the sweetness a lot,
but I'm not sure it thickened it enough.
Chris.
- [Chris] Sup?
- This is homemade
sweetened condensed milk.
- Wow.
- Into which I emulsified some butter.
It's very tasty.
Do you wanna try it?
- Like, you got like no color on it,
and it didn't boil over.
I'm so impressed.
- Oh, thanks.
It was all of that robot.
It's good, right?
- It's [beeping] great.
- It needs to be thicker.
- Ooh!
- It's good, right?
- Then what's happening here?
Is this your yolk?
- This is caramel, because
I was trying to come up
with kind of a yolk
mixture, and I'm not sure
what to do about it.
Do I go for something
that visually says yolk,
or do I go for something
that's gonna taste good
like this caramel?
- Like, my initial thought
was put yolk in your yolk.
- What would happen if I
melted a little bit of that
into this and cooked yolk into it?
- I think that would be pretty cool.
- As like a stir custard?
- Mm-hmm.
All right.
- Thanks, Chris.
- Great.
- I also like the idea
of using eggs in it,
because it's eggs.
[upbeat music]
I'm gonna crack a whole egg.
And then just a yolk into this one.
Okay.
A dollop of this caramel.
We couldn't find the fancy food coloring
so I'm just using McCormick.
That looks like the yolk
of a really healthy egg.
All right, so this hit 180.
I'm gonna take it off the heat,
and then I'm gonna do the same
thing with the other batch.
I'm gonna bring this over here.
What fun, guys.
Right?
Just stirring this until
it's cold, hopefully thicker.
- What happened?
- So, like did it get thicker?
It's hard to say.
- Okay.
Oh, you cooled it.
- I mean, I do think it, yeah.
- Okay.
- I do think it's thickening.
Maybe I'll add a little--
- Who says it needs to be that thick?
- Yeah.
- You know?
- Yeah.
I feel like it should be.
- Maybe it should be a
little thicker, though.
- Should I add more butter
to try to emulsify it in?
- Yes.
- Right?
- Yes.
- Okay.
That's what I'm gonna do.
- Solid at room temp.
- Exactly.
[sighs] Why is it so loose?
I'm so confused.
[emotional piano music]
It was so much thicker yesterday.
And now, I'm gonna add more butter.
Same way as before in
the hopes that this will
really further thicken.
[upbeat music]
So I added two tablespoons to that one,
and I'm gonna add one to the yolk.
All right, let's wrap this up.
Here are my mixtures.
I do think that these seem thicker.
I think I'm gonna go with it.
I just really like the
way that they taste.
I think the look is good.
And I'm just kind of
hoping that they set up.
So I'm gonna look at my eggs.
Oh, Cory.
Oh my god, let go of the eggs.
These feel good.
They feel solid.
Is this too thin, Gaby?
- Mm, it is a little thin.
- Is it too thin?
[groans]
- It is thin.
Put more sugar in it?
- I don't want to make this sweeter.
- Put gelatin!
- I know, but gelatin's
such a weird texture.
I don't know.
Now I'm thinking gelatin.
[giggling]
- Bye, Claire.
- Bye Gaby.
Enjoy your egg.
- [Gaby] You'll nail it.
- I think maybe I am gonna do gelatin.
What's good about gelatin
is I can hydrate it,
just melt it on its own, and then stir it
into these mixtures while they're cooled.
And then I'm done, and then
I'm just not gonna do this
anymore, because I am getting tired.
I'm gonna get some gelatin.
First thing I have to do
is hydrate the gelatin
in some water, so just sprinkle
the gelatin over the water.
Actually, that's kind of crazy to watch.
I'm gonna add more.
This has to soften for about 10 minutes,
and then I'll take it over to the stove
and melt it and add it to my fillings.
Like, it's already less liquid.
See how it's falling in
sheets and kind of clumps
rather than in a thin stream?
I'm gonna fill them.
I don't have time.
All right, this is gonna
go into this piping bag.
I'm going to fill
everything with the white,
and then put the piping
bag with the yolk mixture
into the center and then pipe,
to kind of suspend it in there.
These are looking great, I have to say.
I'm pretty excited about it.
It definitely is more cream like,
but it's not dripping.
So I'm happy about that.
I do feel like it has sort of
that same amount of thickness,
and it tastes great.
Now I'm gonna do the same
thing with the yolk mixture.
I feel really good about these.
I think I might not temper it.
It's just not worth it.
Like, I just need a tiny bit of chocolate.
No one's gonna notice.
Don't tell anyone.
My one hope is that the
colors don't blend too much,
and that everything kind of stays put,
but I think given the thickness,
like thickness looks pretty good.
So we're kind of out of time today,
but the last thing I'm
gonna do is just clean up
the edges of the chocolate to
take away any of the filling
and then I'm gonna cover these.
I'm really enjoying this episode.
It's just really fun.
I just keep saying it
because it doesn't really
happen that often.
Okay.
Cool.
[upbeat music]
Okay, today's day four.
Everything's been going well so far
and I just am in the final steps,
which is plugging the
opening with a little bit
of melted chocolate, letting it set,
and then tasting this.
I'm actually really excited to eat these.
And all I'm gonna do is melt a little bit
of milk chocolate, and
I'm not going to temper it
because it's really difficult to temper
such a small quantity of
chocolate, and I really only need
like an ounce of chocolate to
fill these tiny little holes.
So it's just not practical,
and also I don't want to.
I'm gonna make a little
cornet to pipe the chocolate
into the little opening.
This is all melted.
Immediately gonna bring it back over.
So I'm just gonna start piping
just until I fill the opening, really.
And I might come back in
with a little toothpick
or a spatula and smooth it out.
And then I'll just wipe off
excess with this paper towel.
This chocolate's already starting to set,
and I'm gonna pop it in the fridge.
It probably just needs like five minutes,
and then I can start
to take the shells off.
While I've been waiting
for the chocolate to set,
I pulled some pastel Luster Dust colors
to see if we can give
it a little Easter egg-y
kind of feel on the outside.
First I have to peel them.
[upbeat music]
All right, here we go.
I'm going to peel these one by one.
So this is gonna take a little while.
There we go.
[upbeat music]
Oh yeah.
Oh my god, look!
It is a perfect egg!
I love it so much!
That's really satisfying.
I would do this again.
I like it so much.
All right, so I'm just
gonna go one at a time,
get this guys peeled.
Oh yeah.
[upbeat music]
The chocolate has bloomed,
and this one it's like
perfectly smooth and shiny.
Here, let's do that
thing again with this one
because it looks way better.
But let's see what the
other ones look like.
[upbeat music]
- [Brad] Those look great, Claire!
- [Claire] Don't they look good?
- Wow!
- But look what's--
- This is some of your finest work.
- Thank you.
Except I'm having a consistency issue.
See how that one is speckled
and those are smooth,
and then this one is speckled?
- What's that from, you think?
- The chocolate [beeping] up.
- Cocoa?
- Yeah.
- Maybe it has something to
do with like, I don't know,
the interaction with the
membrane and the shell
or something, you know?
- That's what I was--
- Because they're not
completely smooth inside.
- But how come they're
different is my question,
because the same eggs and the same--
- Same batch of chocolate?
- Same batch of chocolate.
- Interesting.
- I know, right?
- I don't know, Claire.
Good question.
- Yeah.
I'll ask Sohla.
- All right, well I'll be around.
- All right.
This one's kind of in between.
So weird.
Chocolate is fascinating and frustrating.
Oh my god, like look at the
crazy pattern on this one.
It's just really strange.
They're getting crazier and crazier.
Some of these came out really smooth.
- [Sohla] This looks good.
- So what did I do wrong?
- It's gotta be the shells.
- [Claire] That's what I think, too.
- [Sohla] Yeah.
- I think it's the shells.
At least the other parts
of it worked out well.
I think there's obviously even coverage
when they came out of the shells.
- It's so amazing how there's no seam.
Does the original have a seam?
- It does.
- Oh, it does!
- It's two halves.
Yeah.
- This is even better!
- Yeah, exactly.
Gourmet.
I'm gonna decorate them with Luster Dust
and gold leaf.
- Let's just look at these two.
- All right, Sohla I'll call
you when it's time to taste.
So now I'm gonna start decorating.
[upbeat music]
So I'm just gonna go one color at a time
and do some kind of like
washes of color all over.
Wait a minute, I'm having
flashbacks of this green
to jelly beans.
This is the opposite of jelly beans.
So the Luster Dusting is complete,
and now I'm just gonna
add a speckle of gold
around the surface, just here and there.
[upbeat music]
All right, last one.
Okay, so here's homemade
and original side by side.
So fun.
We're ready to taste, pretty much.
The first thing I wanna do is cut one open
so we can hopefully see
the yolk and the filling.
- [Man] Whoa.
- Whoa!
Look at, okay, does it look like an egg?
It doesn't not look like an egg, right?
Not only is the yolk more defined,
the thickness of the chocolate
looks really good to me.
It's not super thin in some places
and then really thick on either end.
It's pretty even.
Okay.
Can I taste it?
These are really good.
It's definitely less
sweet than a Cadbury Egg.
It's still sweet because
it's milk chocolate,
but I love the way the milk
chocolate kind of marries
with the milky filling, and you
get a little bit of vanilla.
That's just like kind of delightful.
This, to me, is like what you wish
a Cadbury Egg tasted like.
It's just really tasty.
Mm.
- I love the way these look.
- Me too.
This was really fun.
- Okay.
- Do I love Easter?
- Biting it.
- I think I love Easter.
- I love Easter.
- [Claire] Can I see?
Look how good that looks!
- So good.
- There was so much
learning in this episode
because I learned that it's
actually really easy and fun
to make your own sweetened condensed milk,
because that was the base.
- But didn't you have a robot doing that?
- Yeah, but I did the thinking.
- Okay.
- Robot just did the stirring.
- [Rhoda] Claire, you've outdone yourself.
- Oh, thanks Rhoda.
This was so fun.
I wanna make these again.
- These are so pretty!
- I love them.
- Slam dunk.
- [Alex] The chocolate tastes great.
- [Claire] Well, I didn't
make that part, but thanks.
- I know, but--
- [Claire] But it's tempered.
- It's tempered.
I like the art direction on it.
- [Claire] Uh-huh.
- The cream is actually pretty nice.
- I know, isn't it good?
- Yeah.
- It's good!
- As a person who's been on record
saying I don't like a cream-filled egg.
- Right.
It's tasty, right?
- Well, the thing that's nice about yours
is that the texture, it's
just a little firmer.
It's a little tighter.
- Yeah, it's a little,
I wish it was a little less set.
But, whatever.
- But at the same time, I don't
want a gooey chocolate egg.
- That's true.
- Like an oozing--
- I'm glad it doesn't
ooze onto your hands.
- Let's talk about this
chocolate, which looks snappy.
- It does, it is snappy!
- It's totally snappy.
- The chocolate is snappy.
We're gonna just say that
the bloom on the outside--
- It's not bloomed.
- Is a result of the weird--
- It's the weird--
- Egg membrane.
And not ill-tempered chocolate.
This was so much fun.
I love this one.
- Yeah?
- I only wanna make
chocolate eggs from now on.
- What do we got?
- Here, would you like to try this piece?
- Yes.
- Of this half?
- Ooh.
I feel like one of your
most definitively improved
Gourmets of anything.
- Yes.
- Like took something that I would not eat
and turned it into
something that if we weren't
rationing these out, I
would ask for another of.
- Oh my god.
I'll save you one.
- Yes!
- Thanks!
This is maybe one of my
most enjoyed episodes yet,
just because it was so fun.
And something about using
real eggs as the mold
just felt like super,
there's like a real purity
to this episode that I enjoyed so much,
plus the crafting, the
whole thing was just like
one big craft project.
The Luster Dust and everything.
Used all of our favorite stuff.
And I think the end
result is super delicious.
So this is a fun one.
And now the next one can be
terrible, and it'll be fine.
It'll all even out.
[upbeat music]
Here's how you make gourmet,
what are they called?
Here's how you make gourmet Cadbury Eggs.
To make the egg molds, use
a small screw to bore a hole
in the wider end of a
medium egg, and then use
a small scissors to cut a
wider circle in the top.
Use a skewer to stir the
raw egg inside the shell
and break up the yolk, ten
turn the egg upside down
and shake out the insides.
Repeat with a dozen eggs.
Rinse out the shells, then
place the empty shells
in a steamer basket set inside a large pot
filled with an inch of boiling water.
Cover the pot and steam
the shells for 15 minutes.
Remove from the heat,
carefully transfer the shells
to an egg carton, hole
facing up, and place
in the dehydrator for a couple of hours
to ensure the interiors of
the shells are completely dry,
then transfer the shells
to the refrigerator.
To temper the chocolate, melt
400 grams of good quality
milk chocolate discs in a bowl
set over a pot of steaming
but not simmering water,
stirring constantly
until it registers 110 Fahrenheit
on an instant read thermometer.
Remove from the heat and stir in 120 grams
of finely chopped milk
chocolate, then stir continuously
until the solid bits are
melted, and the temperature
of the mixture drops to 85 Fahrenheit.
Remove the water from the
stove and place the bowl
of chocolate back overtop.
Stir constantly until
the temperature rises
to 95 Fahrenheit.
Scrape the chocolate into a piping bag,
snip a small opening, and then
carefully pipe the chocolate
into the eggs, filling almost to the tops.
Working one at a time over
a bowl, turn the eggs over
and gently shake out the excess chocolate.
Turn the eggs right-side up
and place back in the carton,
then chill until the chocolate is set.
Repeat the tempering, filling,
and pouring off process
until each egg weighs about 35 grams.
Chill until the chocolate is set
and you're ready to fill the eggs.
To make the caramel, combine
a half a cup granulated sugar
and two tablespoons water
in a small saucepan.
Stir over medium heat
to dissolve the sugar,
then stop stirring and
bring the mixture to a boil.
Cook, swirling the pot
and washing down the sides
with a wet pastry brush until the caramel
is a deep amber color.
Remove the pot from the
heat, and carefully stir in
three tablespoons heavy
cream, and two tablespoons
salted butter, bit by bit,
until the mixture is smooth.
Stir the caramel over an
ice bath until fully cooled.
To make the filling,
combine 32 ounce of milk,
six ounces of heavy cream, seven
ounces of granulated sugar,
a half teaspoon of vanilla
paste, and a pinch of kosher salt
in a large saucepan and bring
to a simmer over low heat,
stirring constantly to dissolve the sugar.
Continue to cook, whisking constantly,
until the mixture is thickened and reduced
by a little over 60%.
Remove from the heat and
stir over an ice bath
until fully cooled.
Blend with an immersion
blender to eliminate lumps,
then slowly stream in nine tablespoons
of melted, cooled butter,
blending constantly to emulsify.
Place a third of this
mixture in a small saucepan
and whisk one large egg
yolk and a generous dollop
of the cooled caramel in.
Cook over low heat, whisking constantly,
until the mixture
registers 180 Fahrenheit.
Remove from the heat, and
whisk in yellow and red
food coloring until you
achieve a yolk-y color.
Set aside.
Place the remaining mixture
in a separate small saucepan
and whisk in one large egg.
Cook over low heat, whisking
constantly until the mixture
registers 180 Fahrenheit.
Remove from the heat and set aside.
Sprinkle one tablespoon of
powdered, unflavored gelatin
over a small saucepan
filled with a quarter cup
of cold water, and let sit for 10 minutes
to soften the gelatin.
Gently melt the softened
gelatin over low heat
until completely translucent
and free of granules.
Blend one tablespoon
of the gelatin mixture
into the yolk mixture, and two tablespoons
into the whites mixture.
Transfer the whites
mixture to a pastry bag,
snip a small hole, and fill
each egg two thirds full.
Transfer the yolk mixture to a bag
and fill the eggs to the top.
Cover the eggs and let the filling set
for several hours at room temperature.
Melt more milk chocolate
and dab some into the holes
to fill, then chill until
the chocolate is set.
Use a paring knife to chip away the shells
around the opening, then
peel off the shells.
Decorate the eggs with Luster Dust.
- [Gaby] So I bite into it?
- [Claire] Yeah.
- All right ready?
Ready world?
Mm, ow.
Ew.
Hmm.
Thank you.
I don't wanna eat this.
