5 Ingredient Fix Episode: VF-0404

01:00:00:00

01:00:02:01 (Claire) MY GOOD FRIEND KEEGAN GERHARD,

01:00:04:14 ONE OF THE WORLD'S PREMIER PASTRY CHEFS,

01:00:06:24 IS GOING TO TAKE FIVE INGREDIENTS AND TRANSFORM THEM

01:00:09:14 INTO A DECADENT ARRAY OF DESSERTS.

01:00:13:03 THAT IS AWESOME!

01:00:16:00 (Claire) WE'RE GOING TO MAKE A SILKY CHOCOLATE GANACHE

01:00:18:15 THAT CAN TRANSFORM CUPCAKES,

01:00:20:05 BE USED AS A LUXURIOUS FONDUE

01:00:22:20 OR BE ROLLED INTO PERFECT TRUFFLES.

01:00:24:25 THIS IS A PARTY WAITING TO HAPPEN.

01:00:27:03 THEN WE'LL WHIP UP A MERINGUE

01:00:28:22 FOR SWEET LITTLE KISSES

01:00:30:26 AND LEMON MERINGUE TARTS.

01:00:32:13 WHOO-HOO. EASY MONEY.

01:00:33:28 IT SMELLS LIKE MARSHMALLOW IN HERE.

01:00:37:15 IT'S A DESSERT BAR YOU ARE NOT GOING TO WANT TO MISS

01:00:40:00 HERE ON "5 INGREDIENT FIX."

01:00:41:25 jjj

01:00:52:12 I INVITED MY GREAT FRIEND KEEGAN GERHARD HERE.

01:00:55:25 HE'S ONE OF THE BEST PASTRY CHEFS I KNOW,

01:00:58:15 WHICH IS KIND OF THE REASON HE IS ONE OF MY GREAT FRIENDS.

01:01:02:00 (chuckles) KEEGAN, I MAKE 5-INGREDIENT RECIPES.

01:01:04:03 YOU KNOW THAT. RIGHT.

01:01:05:18 YOU ARE TAKING FIVE INGREDIENTS

01:01:07:08 AND TURNING THEM INTO

AN ENTIRE DESSERT BAR?

01:01:10:14 WE'RE GOING TO MAKE, LIKE, A WHOLE DESSERT BAR

01:01:12:09 OFF OF JUST TWO BASIC RECIPES.

01:01:14:05 THAT'S WHY I'M PSYCHED. (sighs) SHOWING ME UP.

01:01:15:27 NO, I'M NOT. WE'RE GOING TO DO THIS TOGETHER.

01:01:17:22 WE'RE GOING TO TRY TO MAKE IT REALLY SIMPLE, BUT EXACT ENOUGH

01:01:19:27 THAT YOU'LL BE SUCCESSFUL.

THAT'S MY KEY, RIGHT?

01:01:21:27 WE WANT PEOPLE TO BE ABLE TO ACTUALLY ACHIEVE THIS.

01:01:24:02 THIS IS NOT FLUFF. YOU CAN DO THIS WITH REALLY SIMPLE RECIPES.

01:01:26:19 (Claire) WE'LL START BY MAKING A CHOCOLATE GANACHE

01:01:29:09 THAT WE'RE GOING TO TURN INTO THREE SEPARATE DESSERTS.

01:01:32:09 WE'LL CHILL SOME OF IT TO MAKE TRUFFLES.

01:01:34:26 WE'LL LET SOME OF IT COOL

TO ROOM TEMPERATURE

01:01:37:06 TO FROST CUPCAKES AND FILL PASTRY MOLDS.

01:01:40:03 AND THE REST, WE'LL USE WARM

01:01:42:12 TO TURN INTO FONDUE.

01:01:44:12 OUR GANACHE IS MADE WITH TWO INGREDIENTS--

01:01:47:07 HEAVY CREAM AND DARK CHOCOLATE.

01:01:50:05 THIS IS JUST BOLD CHOCOLATE, DARK CHOCOLATE.

01:01:52:20

FOR ME, NOTHING BELOW, LIKE, 60%.

01:01:54:23 60% CACAO--COCOA. CO--EXACTLY.

01:01:57:23 60% COCOA MASS. CACAO, IF YOU'RE GOING TO BE FANCY.

01:02:00:10 SO IT SAYS THOSE BIG PERCENTAGES ON THE CHOCOLATE.

01:02:02:10 THAT'S ALL ABOUT HOW MUCH CHOCOLATE'S IN THERE.

01:02:04:05 BIGGER THE NUMBER, MORE CHOCOLATY IT IS, RIGHT?

01:02:06:14

AND THAT'S JUST HEAVY CREAM.

01:02:08:04 SO THIS CHOCOLATE HERE WAS CHOPPED LIKE THIS.

01:02:10:11 EXACTLY. AND YOU PUT IT OVER A LITTLE BIT OF SIMMERING WATER...

01:02:13:11 RIGHT. AND YOU MELTED IT. SO IT'S LIKE A HOMEMADE DOUBLE BOILER.

01:02:16:06 YEP. INDIRECT HEAT.

01:02:17:21 SO YOU JUST ADDED CREAM THAT'S BEEN SIMMERING... MM-HMM.

01:02:20:21 AND YOU'RE MIXING IT TOGETHER. BEAUTIFUL.

01:02:22:23 WE'RE GOING TO DIP CUPCAKES. WE'RE GOING TO DO FONDUE.

01:02:24:28 WE'RE GOING TO MAKE SOME HAND-ROLLED TRUFFLES. I LOVE THAT.

01:02:24:28 THIS IS THE BASIS OF EVERYTHING.

01:02:28:24 1 TO ONE, EQUAL PARTS-01:02:30:14

DOESN'T MATTER HOW BIG

OR LITTLE--

01:02:32:09 CHOCOLATE TO CREAM. 4 OUNCES, 4 OUNCES.

01:02:34:04 1 MILLION POUNDS, 1 MILLION POUNDS. SO--

01:02:36:00 LOVE THAT. 1 TO 1, CHOCOLATE-CREAM.

01:02:39:00 EVERYBODY, WE CAN DO THIS. WE CAN DO THIS.

01:02:41:15 WE CAN DO THIS! I MEAN, HONESTLY, THIS IS--

01:02:43:20 IF THERE WERE SUCH A THING AS A MOTHER RECIPE,

01:02:46:00 A MOTHER SAUCE OF THE CHOCOLATE WORLD

01:02:48:15 FOR PASTRY CHEFS, THIS WOULD BE IT.

01:02:50:20 NOW WHAT CAN WE DO WITH THIS? SO WE GOT A LITTLE BIT THAT WE'RE GOING TO KEEP ON THE SIDE.

01:02:53:20 KIND OF LET IT GET ROOM TEMPERATURE. MM-HMM.

01:02:55:15

WE'RE GOING TO DIP CUPCAKES AND FILL CUPS, RIGHT?

01:02:57:10 LET'S POUR A LITTLE BIT INTO A BOWL. OKAY.

01:02:59:07 HOPEFULLY, I WON'T MAKE A BIG MESS.

01:03:01:09 OHH. LOOK HOW LUSCIOUS IT LOOKS. ISN'T THAT AWESOME?

01:03:03:09 OH, YEAH. I JUST WANT TO MAKE SURE... (laughs)

01:03:05:29 THAT NONE IS WASTED.

AWESOME.

01:03:08:04 A PASTRY CHEF DOES NOT LICK HIS OWN CHOCOLATE OFF HIS FINGERS.

01:03:10:24 I COULD NEVER DO THAT. (laughs)

01:03:12:14 ALL RIGHT, WE'RE GOING TO PUT THAT ASIDE, YEAH?

01:03:14:09 WE'RE GOING TO POUR A LITTLE BIT IN ANOTHER BOWL AND CHILL IT

01:03:16:24 SO WE CAN MAKE OUR TRUFFLES. WE'RE MAKING TRUFFLES.

01:03:18:24 WE'RE MAKING TRUFFLES.

IT'S GOING TO BE AWESOME.

01:03:20:19 OHH. SO WE'LL DO ABOUT HALF, YEAH?

01:03:22:14 YOU WANT TO STOP IT AGAIN? YEAH. THAT'S MY JOB.

01:03:24:19 (laughs) (laughs)

01:03:26:04 AND THEN THE REST, WE'LL JUST PUT IN THE FONDUE POT, YEAH?

01:03:28:19 SO YOU WANT THIS IN THE FRIDGE? UH, YES, PLEASE.

01:03:30:28 OKAY, SO THIS IS GOING TO GET NICE AND HARDER FOR TRUFFLES LATER.

01:03:33:21 00:00:02:15 EXACTAMENTE. ALL RIGHT. I'LL PUT IT IN THE FRIDGE.

01:03:38:01 OKAY.

01:03:39:16 NOW WE'RE GOING TO MAKE CHOCOLATE FONDUE.

01:03:41:16 WE'RE USING FOUR INGREDIENTS--

01:03:43:13 DARK CHOPPED CHOCOLATE, HEAVY CREAM,

01:03:46:00 BUTTER AND YOUR FAVORITE BOOZE.

01:03:48:13 MAYBE WE MAKE THIS A LITTLE BIT MORE LUSCIOUS,

01:03:50:13 WHAT DO YOU SAY? LET'S DO IT.

01:03:52:08 SO A LITTLE BIT OF THIS SITUATION, RIGHT? OKAY.

01:03:54:08 THAT WAS BU--DID YOU JUST PUT THAT MUCH BUTTER IN THERE?

01:03:56:13 SO BUTTER, CREAM AND CHOCOLATE.

01:03:58:13 THIS IS THE LOW-FAT FONDUE. IF YOU WANTED TO KEEP IT LOWER FAT,

01:04:01:05 YOU COULD DO BOOZE. BOOZE IS FAT-FREE, RIGHT?

01:04:03:25 ORANGE LIQUEUR IS BEAUTIFUL.

01:04:05:20 YOU KNOW, VANILLA LIQUEUR IS BEAUTIFUL.

01:04:07:15 SOMETHING WITH SOME ACID

01:04:09:00 SINCE THERE'S A DECENT AMOUNT OF SWEETNESS GOING ON, NO?

01:04:11:00 OKAY, SO YOU'RE BALANCING OUT.

01:04:12:25 I ALWAYS TALK ABOUT THAT. IN 5-INGREDIENT COOKING,

01:04:14:20 YOU ALWAYS WANT TO BALANCE OUT YOUR SWEET

01:04:16:15 WITH A LITTLE BIT OF ACIDIC FLAVORS,

01:04:18:10 AND IT'S JUST A BEAUTIFUL MARRIAGE. EXACTLY.

01:04:20:05 OKAY, SO WE'VE GOT BUTTER, CHOCOLATE,

01:04:22:09 CREAM AND BOOZE.

01:04:24:11 FONDUE DONE.

01:04:26:21 THAT TOOK US, LITERALLY, A FEW MINUTES.

01:04:29:01 YOU PUT TOGETHER THIS INCREDIBLE DESSERT.

01:04:31:01 THAT'S FOUR INGREDIENTS IN THAT POT.

01:04:32:26 YOU COULD PICK YOUR FAVORITE FIFTH TO DIP. YEAH.

01:04:35:01 AND SO TELL ME WHAT YOU'RE SUGGESTING HERE.

01:04:37:01 FOR ME, IN EVERY DESSERT I MAKE,

01:04:39:01 IT'S ALWAYS ABOUT CRUNCHY, CREAMY, WARM AND COOL, RIGHT?

01:04:42:00 SO A LITTLE BIT OF ACID, LIGHT ACID,

01:04:44:14 BUT NICE AND LIGHT AND FRUITIER HERE, RIGHT?

01:04:46:09 A LITTLE BIT OF DRIED FRUIT THAT'S GOT SOME CRUNCH

01:04:48:11 AND TEXTURE. BEAUTIFUL LITTLE PIECES OF PAPAYA. MM-HMM.

01:04:50:06 SOME POUND CAKE OR ANGEL FOOD CAKE,

01:04:52:01 IF YOU WANT TO KEEP THE FAT OUT.

01:04:53:26 UH, SOME LITTLE LAVENDER MARSHMALLOWS.

01:04:55:26 WE MADE SOME CUTE LITTLE-I CUT SOME MIDDLES

01:04:57:21 OUT OF MARSHMALLOWS THAT I THINK IS KIND OF FUN.

01:04:59:21 LOOKS LIKE LITTLE APPLE CORES, YOU KNOW? THAT IS SO GOOD.

01:05:02:03 IT'S SO SIMPLE AND GOOD, RIGHT? ANYBODY CAN DO THAT. MM-HMM.

01:05:04:13 ALL RIGHT, ONE DESSERT DOWN.

01:05:06:03 THE FONDUE IS INCREDIBLE, BUT WAIT A MINUTE.

01:05:07:28 WE HAVE THE ROOM-TEMPERATURE CHOCOLATE YOU WANTED. RIGHT. YEAH.

01:05:10:03 THAT'S HAVE TO BE CLOSE, RIGHT? YEP. LOOKS PRETTY GOOD.

01:05:12:03 PRETTY CLOSE. THAT SORT OF THICK,

01:05:13:28 SHINY, LIKE, LEAVES A TRAIL WHEN YOU DROP IT, YOU KNOW? THAT MEANS IT'S READY?

01:05:16:28 YEAH. KIND OF NO REAL TEMPERATURE, RIGHT? ALL RIGHT, WHAT ARE WE DOING WITH IT?

01:05:19:28 I'M GOING TO STEAL SOME

01:05:21:13

AND PUT IN A LITTLE JUST REGULAR OLD SQUEEZE BOTTLE,

01:05:23:08 LIKE MUSTARD, KETCHUP SQUEEZE BOTTLE.

01:05:25:03 AND THEN I'M GOING TO GIVE THE REST TO YOU

01:05:26:28 TO DIP THE CUPCAKES IN. SO I'M GOING TO BASICALLY TURN THIS INTO FROSTING.

01:05:29:15 KIND OF. YOU'RE GOING TO DIP IT LIKE A GLAZE.

01:05:31:25 TRY TO DIP THE CAKE PART,

01:05:33:20

BUT NOT HIT TOO MUCH OF THE CUP.

01:05:35:15 LIKE, SORT OF CUTE AND DIPPED, RIGHT?

01:05:37:10 OH, NICE. IT'S BEAUTIFUL. OKAY, SO I'LL DO THAT. YEAH.

01:05:39:19 AND THEN SHOW ME WHAT YOU'RE DOING

01:05:41:14 WITH WHAT'S IN THE SQUEEZE BOTTLE.

01:05:43:09 YEAH, THESE ARE LITTLE CHOCOLATE CUPS

01:05:45:04 THAT ARE GETTING POPULAR NOW.

01:05:46:24 OKAY, NOW THAT'S A MOLD EVERYBODY CAN BUY.

01:05:48:24 AND IF YOU COULDN'T FIND THAT, WHAT COULD YOU USE?

01:05:50:24 UM, YOU COULD USE LITTLE, LIKE, PHYLLO CUPS

01:05:53:09 OUT OF THE FREEZER SECTION. YOU COULD USE THOSE.

01:05:55:09 LITTLE BABY TART SHELLS.

01:05:56:24

YOU CAN FIND THOSE IN THE FREEZER SECTION, TOO.

01:05:58:24 NOW YOU CAN DO WHAT YOU WANT. YOU KNOW, YOU COULD SPRINKLE

01:06:01:11 SOME NUTS IN THEM IF YOU WANTED TO GIVE IT SOME TEXTURE.

01:06:03:26 YOU COULD PUT CARAMEL. YOU COULD PUT LITTLE CRUNCHY RICE PEARLS.

01:06:06:11 ANYTHING WITH SOME-I JUST LOVE TEXTURE.

01:06:08:06 YOU KNOW, I WANT, LIKE, WARM, CREAMY, CRUNCHY.

01:06:10:01

SO MAYBE YOU HAVE, LIKE, A LITTLE HIDDEN TREAT

01:06:12:01 UNDER THE CHOCOLATE. I LOVE IT. I'M TOTALLY IMPRESSED.

01:06:14:01 WHEN WE COME BACK,

01:06:15:16 WE ARE JUST GETTING STARTED.

01:06:17:10 COMING UP, IT'S TRUFFLE TIME.

01:06:19:19 YAY!

01:06:21:11 AND I EXPLAIN TO KEEGAN THAT ONE IS NEVER ENOUGH.

01:06:23:11 IF YOU HAD ONE TRUFFLE FOR ME,

01:06:25:06 I WOULD JUST BE FURIOUS. (laughs)

01:06:26:29 AND LATER, WE GET SERIOUS ABOUT MERINGUE.

01:06:30:04 IT'S TIME FOR DESSERT.