Troye Sivan Tries to Keep Up With a Professional Chef

Okay, so then on a low speed,

[whisk whirring] I don't know

if it has low or numbers.

[upbeat music]

Hey!

Hey!

How are you doing?

I'm good, I'm good, I'm excited.

I am, too.

I mean, not only I'm in my home in Brooklyn

and you're on another continent.

Melbourne.

Look how bright and sunny your world is right now.

I know, this is my breakfast.

What are we making for you, though?

Oh, it's gonna be my night breakfast.

People do that. [laughs] Got it, love it.

Enjoy.

So I thought, since it's a beautiful morning

for you, I'm just gonna talk you

through how to make Japanese souffle pancakes.

And you're just gonna follow Cool.

along with me through verbal instructions only.

Perfect.

So, on a count of three, we're just

gonna drag our Zoom window all the way down.

Okay.

Three, two, one.

Done. Bye!

I promise you I cannot see you.

Okay, so you've got two eggs.

So the goal is gonna be,

we wanna get two of the egg whites

into our big bowl.

So you're gonna crack your egg and then

pull it open over the big bowl and kinda

let the white just drip down into the bowl.

The only trick is really you don't

want to break the egg yolk.

Okay. Because--

I might have done that, we'll see, TBD.

Okay, as long as no egg yolk

got into your egg white, you're fine.

Cool. And then put that egg yolk

into the medium-sized bowl.

Done.

Perfect.

Okay, so now we're gonna do the second one

but just let the second egg yolk

go into the dish with the egg shells.

So you should have two egg whites and one egg yolk.

[Troye] Okay, got it.

The bowl where the egg yolk is

is going to end up being the pancake batter.

Okay. So into that bowl

with the egg yolk, take one tablespoon,

and I've just learned now, I wish everything was metric.

So it's 15 milliliters

Yup. of your sugar.

Add that to the egg yolk.

Yup.

Oh, you know what I just realized?

My, oh my measuring cups have both on them.

So then you need a teaspoon. Amazing.

[laughs] So we need five mil of vanilla.

Add that to the egg yolk and the sugar.

The egg yolk is the yellow bit,

just confirming. Cor--

It is.

Okay, and then add 2.5 milliliter,

so half a teaspoon of baking powder

to the yolk Yes.

and the sugar and the vanilla.

So wait, 2.5 mils of this little guy?

Exactly, into your egg yolk, sugar, vanilla situation.

Done.

And then, do you have a whisk?

I do have a whisk, yes. Okay great,

so just mix that together It's cute and turquoise.

Until, oh, mine's silver.

I wish mine was cute and turquoise.

And then you're gonna add your flour,

the whole amount of flour that we did.

So, whew, okay.

And the milk, still in the egg yolk.

And then, okay, so did you, you didn't have a zester, right?

Yeah, I have a peeler.

Perfect, okay, and you have half a lemon?

I have half a lemon.

So I just want you to kind of take

like a nice wide strip of lemon zest.

Like if you were doing a twist

for a martini or something.

I'm kind of getting pathetic little shards?

How's that? [Carla laughs]

That's fine.

So, pinch the edges of the lemon zest

to squeeze out a little of the essence.

This is what you would do on a cocktail.

[laughs] I literally feel like it's just

the air of lemon.

There's nothing going into the bowl.

[Carla laughs] It's purely a scent.

Okay, once you've squeezed your lemon air

into your egg yolks, just whisk that

all together until it's smooth again.

Whoa, with the flour?

This is crazy.

Yeah, it's really light, should be sort of like a paste.

[Troye hums]

So now, just set that aside, nearby.

Yup. But now we're gonna deal

with the egg whites.

For the egg whites, I want you to go back,

take that half lemon that we took

some zest off of and just squeeze like 5 mil

into the egg whites.

And then just take a pinch of salt

and add that to the egg white, too.

All right, and now grab that electric mixer.

I'm so excited to use this.

Really, is it new? [laughs]

It's brand spankin' new.

In fact, my camera is actually balancing

on the box that this came in right now.

Mine is 25 years old.

I think I got it as a wedding gift,

so we're opposites.

[Troye] Oh, nice!

Okay, so then, on a low speed,

[machine whirring] I don't know if it

has low or numbers, but I just want you

to whip the egg whites until...

I don't know that it has,

oh wait, no yeah, there is speeds.

Okay yeah, that's fine.

[Troye] Should I got for it?

Yeah, go for it, and then just go

until the egg whites look like kind

of white-ish bubbles on top. [machines whirring]

Yeah so keep it on low speed.

If you can hold it with one hand and then

find the bowl of your sugar.

Yeah? And kind of,

with the motor going, go ahead and slowly add

that sugar into your egg white mixture.

All of it?

Yeah, until all of it is in.

Okay, it's all in. Perfect.

We're gonna take it up to high speed

and we're gonna whip until,

have you ever done whipped cream to stiff peaks?

Yeah, yeah, yeah.

So that's the goal, too, for the egg whites.

They should be really shiny

and they're gonna hold a peak.

And it's gonna take about three minutes.

They're gonna hold a what?

Hold a peak, like hold a peak at the top.

Oh hold a peak.

I though you said hold a pea and I was gonna have

to get a pea from my freezer [Carla laughs]

and see if it would balance on the foam.

All right, sorry. [machines whirring]

Hold the pea.

I'm gonna keep half an eye on the time.

But it'll turn totally white, the bubbles get smaller,

it's gonna get really shiny.

You can start to see, if you move the beater around

in the egg white, where it leaves a trail.

It's like looking out the back of a speed boat, you know?

Oh, all right, hold on, stop your motor.

I wanna get a look at your peak.

Okay, I think it'll hold a peak.

So do this, pull the beater out

and lift it straight up

and then turn it upside down

and tell me what the egg whites at the top do.

Maybe like a beret or something,

like if the whisk was a head?

I don't know.

Do they bend over when you lift it up

or do they stand straight up?

They bend over, they flopped back down.

Okay, we gotta go a little more.

Okay, got it, got it, got it.

Yeah, this is lookin' so good!

I'm stopping again.

There is a danger in going too far.

Ooh, I'm happy with this.

'Kay, I'm kind of cheating to make it stand up,

but it is, I guess, sort of standing up.

I did just shake the whisk to make it stand up,

but now it is standing up, so it's fine.

Perfect, okay, we're gonna switch

to just take a little video of what your egg whites

look in the bowl.

All right so you want me to go pick up my camera

and do that?

Yeah, do you have an extra phone

that you can do that with?

'Kay, I've got Dad's now.

Okay, oh it looks like Frozen the movie.

Oh!

I just zoomed in, put it on double,

it looks really cool! [Carla laughs]

So now, I know you had a rubber, flexible spatula.

Yes.

So what we're gonna do, we're gonna

combine the egg white and the egg yolk.

So, but first thing you're gonna do is kinda scoop out,

just eyeball it, about a third of your egg white mixture

and put that into the bowl with the egg yolk.

And gently, 'cause you just built up all

this beautiful air in the egg whites,

so just kinda plop them into the bowl.

[glass clinking] And then I want you

to scoop from underneath and fold everything over

and then, eventually, the whole thing

will kinda of become one color.

Yeah, we're pretty much there

with whole one color. Perfect.

So you can just go ahead and just scoop

the rest of the egg white into that, yup.

All of it.

This looks crazy.

Carla, you should make this on TikTok,

this would go viral on TikTok.

Really?

I'm not on TikTok, Troye.

You should be, 'cause this is seriously,

this would be big bucks for you guys

at Bon Apetit. [Carla laughs]

So now we can have a little mini reset

because the next thing is gonna be going into our pan.

Okay so should I call my camera man,

aka my little brother?

Exactly.

Okay, older brother is gonna do it, not younger brother.

Steele's gonna do it.

Amazing, okay.

You need your big skillet and put that

over very low heat.

Okay. [stove catching]

Go ahead and just lob off a tablespoon of butter

into your pan. Okay.

If it starts melting really fast and gets foamy,

you're a little too hot.

It's dancing around the pan a bit,

but it's melting really slowly and nicely, I think.

Yeah, so once it's completely melted,

and maybe you're seeing tiny little bubbles.

Yeah, a little bit of bubbles.

Okay, so now use that same spatula we used for folding

and just gently Yup.

just kinda let the weight of it

fall into the half cup measure

and then just scoop that into the pan.

Okay, oh my god, I'm literally shaking.

I'm so scared! [both giggling]

For some reason I have a feeling

I'm only gonna be able to make three of these.

Okay, that's fine.

I don't know if I've got four.

These look freakin' good.

Now, put the lid on.

Okay, the lid is on.

All right, I'm setting the timer.

So now you can get rid of that bowl

from the batter, grab your cutting board

with your strawberries.

Okay.

And then we kinda have to work quick.

I just want you to core your strawberries.

If they're big, cut them in half.

Core?

Just sort of stick your knife in the top

where the leafy bit is.

[Troye] Cut it off?

And cut it off.

And then cut them in half and put them

in that little saucepan.

How many pancakes am I making?

You're making three, apparently.

Oh three, yeah, yeah!

What the hell, I don't know why I asked you that.

[Carla laughs]

All of the strawberries are going into the small pan.

Ooh, you're ahead of me.

Dammit, I hate it when [laughs]

I hate it when that happens.

Okay, and then add about a half a cup of maple syrup

into that pan.

So we're just making strawberry syrup.

[Troye] Wow.

And now you can put that over medium low.

Oh, put a pinch of salt in there, too.

Oh, shit sticks.

Okay, we gotta look at our panck-ies.

This timer wen off and I didn't even hear it somehow.

[Troye] They look awesome.

Yeah, nice, oh and they smell good!

Yeah, my butter's a little brown,

but I'm not gonna stress about it.

Okay, so now, this is the only tricky bit,

'cause everything else you handled like a pro.

So now, you want that flat spatula

for turning the pancakes over

and just gently get underneath the first pancake,

turn it over.

How does it look?

It won't.

Amazing!

They're a little dark, but they're really fluffy.

Yep! Okay.

Oh my god, they're so tall!

[Troye] Mine are humongous.

Okay, Sick.

Now throw the lid back on.

Lid back on.

Okay, oh my god.

All right, strawberry syrup, what's she look like?

Looks like a bunch of strawberries floating

in some maple syrup.

[chuckles] Perfect.

All right, you can probably turn the heat off of that

and just let them sit.

And then, can you set up your little breakfast set up?

Sure, sure, okay,

let me just quickly move some stuff around.

Same. [dishes clinking]

There you go.

Okay, lid off pancakes.

Yep.

[Carla] Pancakes onto plate.

Yep.

Oh, they're so tall!

Okay so now, listen with the syrup Troye,

go around the pancakes and you can let

some of the berries kinda fall off onto the plate,

but if you put them on top of the pancakes,

they'll just sink them down too much.

So just put the syrup around.

[Troye] Okay yeah, got you.

You're gonna have more syrup than you need.

And probably more strawberries than you need, too.

[Troye] Yeah yeah, for sure.

And then grab your powdered sugar

and just shake that over the pancakes.

[Troye] It's literally magical.

[laughs] It's a real winter wonderland,

now that I think about it.

Oh my god, when I zoom in two times,

it looks so good.

Sorry, I'm gonna be a bit less creative now

and just get some standard stuff.

Oh yeah, oh yeah,

that little zoom. Isn't that crazy?

It's really something.

Okay, so what we're gonna do

is now we get to go back to our Zoom

so I can see your plate and you can see mine.

Okay, I'm holding it up with one hand,

are you ready, Carla?

I'm ready.

One, two, three.

[gasps] Oh my god, they're beautiful!

Look at it, aw, yours are a bit fatter than mine.

No, they fell down, look at the edge on that one.

They're the perfect color!

It's pretty fat. Oh my god.

I'm so proud, they're amazing! I'm proud of myself

with this one. [Carla laughs]

You could do this all day.

I don't wanna brag, but they do look exactly the same.

Oh, I can hear the air pop out of them.

[Carla groans]

It's so light!

It's like foam in your mouth! So fluffy!

Exactly, it is foam!

Can I have family members taste it?

Please do!

Whoever wants a pancake come downstairs quickly!

My sister just came downstairs and said

it smells insane.

Oh my god.

Hi! This is Sage, everyone.

Hi!

Boy this looks so good! Smells incredible, you go?

Can I have a strawberry?

You go first, Sage.

Okay, so Sage, Steele, Hi, nice to meet you!

Hi, how are you guys?

Your brother made you breakfast.

How good? [Carla laughs]

[Tyde] Let me get in

That strawberry was incredible.

Whoa!

So fluffy!

Also I just remembered that half of my family

are trying to be vegan, but they did,

they did sacrifice it for the pancakes.

Worth it! Yeah, thank you, so good!

Thank you so much!

No worries, thank you so much for having me,

this was really fun!

Really fun!

And be well and eat well

and take care of everybody.

Stay safe, bye!

[Carla] Ciao!