Pastry Chef Attempts to Make Gourmet Choco Tacos Part 2

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?