How One of New York's Master Chocolatiers Turns Cakes into Bite-Sized Candies - Sugar Coated
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- Опубліковано 17 вер 2024
- Welcome to the first episode of Sugar Coated! A new series from Eater, hosted by pastry chef Rebecca DeAngelis. On today's episode, Rebecca is at Stick With Me Sweets, learning how master chocolatier Susanna Yoon turns big things into bonbons.
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more - it’s the most indulgent food content around. So get hungry.
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We love to see two of our grads coming together! Awesome job
YES. A pastry series. Pastry is so underrated and under-represented in food culture.
Yes and no. I mean we dump sugar filled stuff of questionable quality down our throats at high rates. We just don't spend on the good stuff.
I love this place so much 😍 happened upon it on a walk and was floored. Susanna is lovely! Wishing her success ❤️❤️❤️
Eater should link their video on this place from last year's *_The Process_* series. After seeing that video I'm sure I wasn't the only one who wanted a full episode. Excellent start to this new series. 👍👍
Your pigtails being anywhere near a kitchen is setting off my food safety alarms like crazy.
It grossed me out too.
i know!! the whole time...
urgh same, and she shakes her head an awful lot, too...
Weirdos! I just fell in love with her...
@@Bigalinjapan she's super pretty, but her hair needs to be tied back and kept away from the food.
The craftsmanship and precision that brings her creativity to life, she's amazing.
I love this new series! Expert sweet makers, talking shop, trying super out there stuff, I can't wait to catch the next one!
I love everything about this host.
You serious? She looks so old but still has twin tails and tries to act young and cute, and she’s kind of annoying.
torusumi I didn’t know there was an age limit on pigtails or cuteness🤷🏾♀️
@@Sumi63787 I absolutely hate the pigtails (tbh don't like pigtails on anyone really) but the host herself was super knowledgable and really great at her job. Best host I have seen by far.
yeah, except the unsanitary hairdo and behaviours, the fact that she keeps shifting back the conversation to herself instead of the chef, the fact that she acts like she's an emotional wreck about to break down at any moment, and also the way she acts as if DeAngelis was some kind of alien just because she has innovative ideas.
@@Sumi63787 you're an idiot. You must like men. Or post a pic of your girl. Gtfoh
Rebecca is so damn pretty
That meringue question is such a good question. You KNOW the host is a chef.
Susanna is amazing in front of the camera. Great personality
Susanna is chocolate shelling idol. Quick, clean and perfect. Every time.
Wow; blown away by the skills demonstrated here!
This series is going to be my favourite series since Omakase. Can't wait for the next
The coconut video pop out, watched it. Now I'm in live with this channel.
Yeah. I can see some got alarmed by the pigtail hair. I do too.
Susanna is an artist.
little teeny works of art :) Would love to try some
Knowing how skilled the chef is in here makes it even more fun ahah
Everytime I go to this place, I'm so amazed by those bonbons. They're delicious ! Would love to this a "Paris-Brest" version of the bonbon !
Loved this place, tried it when it first opened just getting it's Yuzu Caramels
that was awesomeness in the making... I want more Bon Bon,lol
Add some rum and FedEx me a dozen... 😂😋
This woman is brilliant.
Gosh! This is so wonderful! ♥️🎂 Good job!
Wow her bon bons are gorgeous!
Rebecca is so BEAUTIFUL!!! Her personality and passion for this series makes watching this so enjoyable !
Wish I'd known about that place last time I was in town
More Rebecca DeAngelis please
I wonder whats the shelf life and price of this little miracle. Its insane. Also how big it actually is, 20 g?
Wow she is my hero! She's the most epic #bonbonqueen of all times 💙💙💙
So where can I find a marjolaine cake recipe that looks as good as the one Susanna makes??? It looks incredible
Looking forward to the upcoming episodes. Off to a great start!
I am soo awed by her technics and brilliancy, it s wayyy beyond my peanut brain to comprehend
Thanks for doing this AWESOME episode!! Susanna is my chocolate hero!! By the way, what did she sprinkle on top of the dacquoise before baking them? I couldn’t quite get the name of the ingredient. Again THANK YOU!
Okay i got it! It’s 10X.
@@danaabdulrahman3334 do you think she used aquafaba to do that eggless meringue? She just said 2 types of sugar which I'm assuming 10x and granulated or did she do an Italian meringue buttercream method? Any thoughts
@@blognewb I thought she said gelatin
@@alicek7529 yes, I figured she used the marshmallow recipe method but with a LOWER sugar ball stage than an actual marshmallow so that it comes out as meringue
So that meringue was intriguing. Corn syrup sugar and gelatin I assume? How do you get it to be more meringue texture (in the key lime bon bon).
Love them with sherry
More of rebecca@!!
this was great! Looking forward to more of this series. :)
I would loooooove to work there, it’s amazing
3:22 they mention that "among the the flours, they are using tenix (or tenics), I am very curious as to what they are talking about because I couldn't find out with a Google search.
10X. It's powdered sugar
Great video! Thank you SWMS for inspiring!
3:28 what is Tennex?
10X. Powdered sugar. confectioners sugar. Icing sugar. There's various type. 10X is the second best. 14X is very fine
@@TotteNesh hey, *Thea I've been searching online how she did the eggless meringue. I've only got "aquafaba," that chickpea water that vegans use to achieve a meringue consistency. Then she added gelatin she said + 2 sugars. do you know?*
I'm not usually one for filled chocolates, truffles or bonbons but THIS is something I'd go for. Especially if she ever made that opera cake flavored one :3
*Which sugars did she use for the meringue please??*
Rebecca lookin like a snacc
10X! Confectioners sugar! Confused me for a minute..
2:53 All of my mother's life disappointment in a couple seconds.
Imagine a Tiramisu in those things 😍😍
5:25 invert sugar
My friends and I were ooing and ahhing as we watched. So jealous, we will visit the place to try some.
These bonbons or pralines whatever it is, look fkn amaaaazing. Perfectly smooth like a marble but probably insanely delicious.
The host is gorgeous😍😍😍😍
What's the name of the song at 7.30? ^^
my insticts are telling me they found eachother attractive 0.o
The host reminds me of Miranda Sings.
YES. THAT'S WHAT I COULDN'T PUT MY FINGER ON.
Sweets in the UK
CALAMANSI/KALAMANSI is a citrus fruit that is round and smaller than lime, but it is sweater compared to Lemon, Lime and Grapefruit.
It's in the calamondin family
@@blognewb Thank you! I have never encountered that term. In Israel, a friend gave us Calamansi, but not round regular ones. it was the same fruit, but long shaped, somewhat like Roma Tomatoes.
Currently in culinary school and I’m actually amaze that I understand every single culinary term that was used in this video 😂
Do you know what tennet is?
Julianna Jung do you mean 10x? That is added in with the flour when she was sifting it? It’s a culinary term for confectionary sugar, the number 10x represents the number of time the sugar is processed to produced a finer type of sugar! Hope that helps :)
@@hap.8302 Sierra *what's your hunch how she did the eggless meringue? I can only think of aquafaba (canned chickpea water) + 10x and granulated then maybe she did the Italian meringue method + gelatin? She avoided egg to prolong shelf life maybe. What are your thoughts?*
blognewb I don’t think she use canned chickpea waters since I’ve personally never heard of that but she did mention using cooked sugar and gelatin so basically it’s like making a marshmallow you heat up sugar and bloom your gelatin then combined both and whipped till stiff peaks. Using egg-less meringue can definitely help especially in a Bon Bon just because it doesn’t deflate and god forbid weeps out and make the layer soggy and watery inside the morsels. And lastly it’s like eating marshmallow fluff! The texture is exactly like meringue when it’s compacted into something so tiny and you can definitely play around with the flavors without worrying it’ll deflate during the mixing process! Hope it helps :)
@@hap.8302 so she did the marshmallow meringue but only until softball stage? or what method did she use? i thought italian method but then i see her pouring granulated onto what already looks like opaque white almost peaked meringue in the mixer.
Who is she and why is she so beautiful?
I am just now realizing . I have never heard someone saying bonbon in english before. It is weird
Jens ikr it sounds absolutely ridiculous
Bone Bone
Sounds so strange!
@@ShakaLakaMTB no they literally bon bon
This is why I refuse to speak Spanish or French in front of native speakers... I know I don't say it correctly. My girls I volunteer with all speak Spanish and they think I don't understand them. But my dad grew up in Spain, and worked in Mexico. I understand every word, but because I'm not practiced in speaking it, I don't tell them I understand.
It's really funny when they think they are being sneaky talking about boys.
@@user-nw8tg1pg9y it's not funny. I think that your attitude with the girls is very dishonest, and that your attitude towards learning is pretty cowardly.
I'd like to see a bon bon with a gusher in it. Not a real one, something self made, like Claire at Bon Appetit made. It would be the bon bon equivalent of the soup dumpling.
pastry chef is for some reason, awkwardly cute.... wanna wife her so bad
@Mr305Maxxx not everyone wants to be alone like you
@Mr305Maxxx *rofl an unsolicited advice from a bitter ass lonely stranger nobody asked for. All right now, debbie downer, go pet your cats now, lady*
Wow
Susanna Yoon is great singer and songwriter too.
@8:08 do what opera next time? what did she say?
She's referring to an opera cake, another classic of french pastry.
en.wikipedia.org/wiki/Opera_cake
Was so confused. Thank you.
@@aviatorix8805 *Hey, I've been speculating how she did the eggless meringue. I've only got "aquafaba," that chickpea water that vegans use to achieve a meringue consistency. Then she added gelatin she said + 2 sugars. What do you think?*
@@blognewb Hi blognewb :)
Good question. I don't think you need the aquafaba. I think she's using glucose and regular sugar (sucrose), cooking it down to a syrup, adding gelatine and then whipping it. It's basically a marshmallow at that point, but it hasn't set yet. She adds nuts to it and then 10x powdered sugar over the top for that crisp meringue texture when it's baked. I'm no expert, but that would be my guess.
@@aviatorix8805 adds what? and what word should i google for a recipe? or when do i stop if i do the gelatin marshmallow route so i can add the nut flour + 10x she had in the video? dont leave me hanging pls :(
When I was child I always want to run my finger in
The host is so Beautiful 😊
ここの店員さん美人だったなー
日本人
↓
make the background music not that loud pls.
Milhouse and Bart
Can you tell me what is "tenex"
10X is a type of powdered sugar that has been processed ten times to be extra fine.
This reminded me of that song, Super Bon Bon, Super Bon Bon.
Anyone knows the music in 6:57 mark?
I finally watched this. UA-cam stahp recommending it pls I beg you
nice
Why they playing sad leftover theme
2:03 DAT PER SE PRECISION
*The Perfect Chocolate Doesn't Exi-*
Oh WOW. So she used like a marshmellow base for that kalamansi pie? GENIUS
Well it's a play on the regular citrus meringue pies like lemon meringue pie which use meringue/marshmallows with gelatin added
@@blognewb huh interesting. I always thought meringue and the custard used in citrus pies was egg based. I didn't know gelatin was used as a component
@@emalinel For commercial meringue pies, it is, especially because the public health/ food departments are too strict and they ban lots of egg based products so manufacturers use sugar +gelatin instead to stabilize the meringue and prolong its shelf life
@@blognewb oooohhh that makes sense. Thanks for the info!
OH MY... If I have that bonbons, I will cut them every single to check inside! so special and hard to copy the recipe!
every time they say 'bon bon' I get internally frustrated. it's bonbon. bon like in bon appetit.
someone get this chef a michelin star
The first 15 seconds of this video is literally me
For the love of chocolate put your hair back omg
Glove up?!
Wow gorgeous @@
19 diabetics disliked this video
Yeah....how to recreate this at home without a chocolate fountain mixer....
They were using a chocolate tempering machine. You can replicate what they did by tempering your chocolate by hand on the stove top. You'll need a pot of boiling water, a large glass or metal bowl, and an instant read thermometer.
Changed her life. Tf!
Look Delicious ,Look easy.
My skill:
The (hard)Meringue - nailed it
Tempering the Chocolate - not yet
Ganache - simple
Etc...
If only I have equipment to do it.... Definitely gonna try this out.
Her meringue is eggless. You figured that recipe yet? And just get a $20 instant thermometer for tempering chocolate
@@blognewb No i don't have the recipe, the meringue(search internet for baking a small meringue) made of aquafaba and they use xantham gum instead of cream of tartar, and of course icing sugar(can still go with course sugar,but you want smooth silky texture afterbake)(you can also add hazelnut powder). The chocolate tempering are for the mould. Another layer before or after meringue will be your choice such as pieces of cake, caramel, white chocolate(just double boil)and close it using your tempered chocolate. I dont have exact measurements, I just do it.
@@Mr00Simple why *xanthan? Susanna said she used gelatin with the meringue, not a thickener. I'd think she still retained the cream of tartar to stabilize the aquafaba with granulated, then added the nut flour + 10x like you would with a dacquoise. What's the point of not using egg whites? Longer shelf life and to avoid public health policy restrictions? Then she dusted the meringue with 10x I'd assume since sugar is hygroscopic to absorb moisture and to keep the meringue exterior crisp.*
@@blognewb the meringue i wrote are not from her. Yeah u can still go for tartar, some recipe use xantham instead. Gelatin may use to make it last longer(avoid for "weeping") like italian meringue.This is first time i heard what 10x is... Assuming that 10x is powdered sugar that is very finely?
@@Mr00Simple *10x is like the regular icing sugar/powdered sugar BUT there is still a much finer sugar called 14x. She also gave another clue in the video about the eggless meringue; she said she used "2 types of sugar" so I'm assuming it's 10x and either granulated OR an (Italian meringue method) sugar syrup? I've been making dacquoise for a long time and I wanna try it inside a bonbon, that's how I ended up in this video, I couldn't believe how someone did it and just recently too lol*
Tenex? The only Tenex I know is a hollow fibre rope for rigging and friction cord in arboricultural operations.
10x aka icing sugar/confectioners sugar/powdered sugar. When there are 15 different types of sugar in a pastry kitchen, shorthand makes life a lot easier.
@@newnewmi aaaaaah! Now I get it. I think that's an Americanism that's not yet travelled across the ocean. Thanks for the clarification.
@@Myrkskog I'm British but have a pastry chef friend in the U.S. so picked it up in conversation, it sounded so alien a term that I couldn't forget it.
@@newnewmi I don't think saying "tentimes" has quite the same snappiness to it.
I feel like her pigtails literally went into the mixer.. It hurts my core... I took pastry classes when I was in college and the fact that they let her in with her hair like that........ Hmmmmm
If she went to culinary school then they should know to have her hair up and behind her not down the front of her chest getting into the food. Yuk...don't know why but this always bothers me.
I think the title's a bit misleading
The inside looks sooo good, but personally I'm not a fan of the painted exterior. It makes it look more artificial.
maybe they should put some gloves on
Having her hair out like that is sooo gross it's distracting
No hair nets a watch and hair tie on wrist grossed me out i didnt watch the video too long.turn off they ruined it
They are not even French.