How to Make Milk Chocolate Tart and Ice Cream
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- Опубліковано 7 тра 2024
- Test cook Elle Simone Scott bakes host Julia Collin Davison a decadent Milk Chocolate Crémeux Tart. Tasting expert Jack Bishop talks all about coconut products. Test cook Dan Souza makes host Bridget Lancaster the ultimate Sweet Cream Ice Cream.
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Chocolate Tart
1:04 & 7:00 crust
7:22 the chocolate
9:51 tart & whipped cream
10:40 Julia loves a good pâte sucrée & profile
17:36 Ice cream
Whipped cream mah lady?? YES PLEASE lol
I love ice cream I eat it all year round.
This is the perfect Valentines dessert
That looks super delicious. I'll give it a go.
Elle is adorable.
She’s the best. Ever see her and Dan together, chopping it up? They have EXCELLENT chemistry.❤
I always wonder how this was made before the food processor was invented. Even more, I don't have a freezer big enough to put a 1/4 sheet pan into, so now what?
Use the fridge and let it there for more time. It’s to turn the butter cold/hard again. The freezer just makes it faster.
More Jack B please!
Shame that Jack didn't talk about coconut vinegar. It's a staple in Filipino cooking.
What can be used instead of the corn syrup in the ice cream recipe?
Glucose syrup is a really good substitute
Note to self: make a double batch...that barely filled the tart!
@@sean8563The tart goes in the refrigerator. It doesn't get baked again, so it doesn't expand.
I can easily devour a full gallon of the ice cream in 1/2 hour!
Halfway through the first week back dieting and my discipline is being tested here.
The magic of television! She poured the filling in the pie crust and it wasn’t even half full. It was about an inch from the top. She “refrigerated it for a couple of hours” and suddenly the finished product came out of the frig full right to the very top edge of the pie crust. Amazing!!!
Even before that! The cheat cut is at 9:44 before it's put in the fridge.
@@silentgreybox Sometimes you need to make more. All they have to do is say so.
If only they updated the recipe to reflect the fact that they don't have enough filling.
They bought the final result at the bakery ! No more dividing line between the edge and the bottom
I saw that too! It's like did you not make enough!
The finished chocolate tart they showed at 9:51 has more filling than when she poured it in at 9:33, which didn't look like there was enough. I wonder if the recipe is correct? And also at 10:26, part of the lower edge of the crust had fallen off. I really wonder her "innovative" way of doing the bottom then the sides of the crust is really that good.
I love ATK but the amount of gymnastics y’all do to keep your measurements in ounces instead of just using grams is intense…
7.5 oz of flour is 212 grams
2.67 ounces of powdered sugar is 75 grams
There are gram measurements in the written recipe (linked).
15:03 W-h-a-t?!? He just said coconut milk was made from hot water or hot milk with the unsweetened coconut. What kind of coconut milk brand uses MILK to make it? I played this back several times to make sure that I heard him correctly, then googled and found absolutely no mention of it EVER being made with milk. What is he talking about?!?
He’s probably talking about canned coconut milk used in asian foods. I saw it used in Thailand, Korea, and Philippines, both savory dishes and desserts.
@@roncoulter734 Don't think so. He distinctly was telling us how canned coconut milk itself was made.
I found that odd too. It seems to be coming from a mashup of information from a couple of old issues of ATK's Cook's Illustrated magazine. One was describing how to make a crude substitute of that sometimes hard to find "exotic ingredient" - coconut milk (this was 2005) by steeping dried and shredded unsweetened coconut in whole milk, blending it up, steeping again and straining out any solids, noting it was better for curries and stir fries than baked goods. They revisited the idea of a coconut milk substitute a few years later using only water and coconut, indicating it was only really good for soups.
The second article was a taste test of coconut milk brands from 2007. This appears to be the origin of the "steeping equal parts of shredded coconut in either hot water or hot milk" as it's lifted right from the article. This article is still on their website (the online version is undated) even though their most recent tasting of coconut milks only refers to the coconut milk process as "shredding fresh coconut meat and pressing to extract liquid, sometimes adding a small amount of water to help the process." 🤷🏼♀
@sandrah7512 Ah! That makes it make sense then. Still a weird tossed off statement on his part but your research at least gives it some context. Thanks.
Sugar , sugar , and more sugar !
First
Craymoh is the correct pronunciation not cremeeyoh.
3/8 teaspoon of salt. Really?!?🙄
What's the problem?
When asked in the recipe comments, much like yours and why not a 1/2 teaspoon of salt: “Yep, really! I tested it with both and found that 3/8ths of a teaspoon was preferable.” Andrea Geary, who developed this recipe for Cook’s Illustrated and ATK.
It actually tastes fine with just 5/16 teaspoons of salt.😂
Julia and Bridget are really short.
Have to pay to get the recipe? No thanks!
You can also transcribe the recipe from the video for free. It takes time, but not money.
You can always cancel before the 14 day trial is up. I would guess that’s what most people do.
@@chaeburgerThat’s what I do.
I LOVE LOVE LOVE that the testing kitchen team still masks! Covid safety is still so important! Thanks! And keep it up!
🐑
Not a recent video...
Masks protect no one
@@g54b95 how am I a sheep when the vast majority of people gave up on masking years ago?
@@sandrah7512it's from 2023. Not that long ago
I adore America's test kitchen but I absolutely can't stand seeing anyone handling food and they have long nails🤢 doctors,chefs and bakers should absolutely not have long nails😷
hmm, yeah i suppose nails would be hard to clean well with normal hand washing
I didn't even know beauteous was a word😮 so awkward
I’m 70, beauteous was a word when I was in Junior High, as it is now.
Please…what is with the fake baking?
What is “fake” baking? People come out of the woodwork with some of the weirdest complaints in these comments!
We have a baking truther in the comments lmao