Gordon Ramsay's Chocolate Wellington | Barry tries #14
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- Опубликовано: 7 окт 2024
- In a recent tweet posted by Gordon Ramsay, he showcased a sweet version of his legendary beef wellington - the chocolate wellington! You guys helped track down the recipe and it wasn't as easy as I thought it would be! A frozen slab of chocolate ganache, wrapped in a crepe, then baked in golden puff pastry! This was super fun to try!
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• Gordon Ramsay's Beef W...
Recipe originates www.gordonrams...
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#barrylewis #gordonramsay #chocolatewellington
Thanks to all you guys for the suggestions helping me work this thing out, it was extremely rich, but a fun challenge none the less! If you fancy a Barrathon, the other Barry tries recipes (including the Gordon Ramsay beef wellington attempt) are added here ruclips.net/video/tgzxe7jJ6oA/видео.html ...
The full recipe / write up in my own words, with some tips is here barrylewis.net/recipe/gordon-ramsay-chocolate-wellington-recipe/ and the original recipe originates here www.gordonramsayrestaurants.com/recipes/chocolate-wellington/
I bet it tastes lovely !!!!
Was sooooo good, but very rich
A chiffonade is a way to cut vegetables or herbs, it's when you roll the leaves together and cut them into shreds 😂😂
Thanks Barry! Love when you try recipes...actually love all your videos
Serves TWO?! That could serve four to six! XD
Chiffonade is a cutting technique used on leaves to make ribbons or strips
Crikey I thought it was but didn't google it.
@@mrbarrylewis Lesson learned! But seriously good job making the recipe, you underestimate your own abilities far too much I think.
SilverWater they also use it on cabbage in stir-fry
He should change his name back to the Virgin chef because even a amateur cook like me knows it lol
I seriously doubled over in laughter when you bleeped out that word. Totally unexpected and hilarious. You're one of my favorite people to watch on RUclips
I think the crepe is to keep the ganache from seeping into the puff pastry.
Beef Wellingtons have a Crepe anyway
Yeah, my guess is to prevent it from leaking. Which it seems it achived very well
That’s likely since some beef Wellington’s have it for the same reason. It also could be to fill in the design gap since there’s nothing on or wrapping the “meat” the way a normal one would
@@nickplatt9015 Some do. Gordon Ramsay uses prosciutto (Parma ham) for some of his versions and lots of recipes use a liver pate (preferably foix gras).
The crepe is traditionally there as a moisture barrier; puff pastry HATES moisture. No one likes a soggy bottom!
At the begining: "Serves two, but we all know I'll be having it whole"
Afterwards: "I'll double the ingredients to have a spare, just in case I make a mistake"
By the end: "They're both going to be mine"
Chiffonade is making little ribbons of herbs.
Also, could you imagine making that with Nutella?!
Why would you want to make a worse version?
@@DumbArse Umm, y'know ganache is basically Nutella without hazelnuts in it, right?
Yes, chiffonade is a cutting technique; just like julienne is cutting something into a shape like matchsticks. It can be done with herbs and other leafy/flat things. You can chiffonade (also a verb) tortillas and fry for crunchy tortilla strips.
Also...
I love Nutella too but don't know if that would work. You could use the Nutella by itself; cool it and make it into a log. However, it's not going to make ganache because it's already too soft.
Hannah, you could make the homemade Nutella and just alter ratios.
That's an amazing idea!
Barry can you please do a giant cherry bake well? Xx
Will put it on the to do list yep
@@edwardtremethick as big as the custard cream i made today lol
Crikey! I got noticed
Bless the doggo @3:57 - he really wanted that ganache...
Who else is on a diet and living their food needs through Barry? XD XD XD
Yeah u know that, what kind of diet are u on?
Epic video mate
Please do a giant Pom-bear crisp
That would be fantastic
They taste AMAZING!
Do it
Hell, yeah 💪
Damn, now I'm craving pom-bears
Can't help but think instead of the mushroom coating on beef one you could've had a some sort of pistachio fruit coating on inside between the pastry and pancake layer on chocolate one.
My thought would be rolling some orange zest into the pastry.
omfg pistachios biiiiitch you makin' me hungry......er
I was thinking hazelnuts for a Nutella theme
And I was wondering about almond paste...
Or a thick slightly salted caramel
At 4:01 is Boston licking his eye? tongue's going quite far! haha
Nice Video ^.^
Ruth Miser xD I think it just about reaches his eye! 😂😂
Hahahaha! I was thinking the same! So cute!
Barry tweeted that they have problems with their eyes and might go blind so could be :(
@@XavantageX Oh no! That is so sad :( Hope they get well :O
I feel horrible for thinking that was cute now...
13:50 when Barry takes a bite... I can almost taste it I swear!
10:58 - 11:00 “sounds like a cream you put on your bum....there’s a gadget for that...” great editing 😂😂❤️
Your balsamic vinegar looked suspiciously like apple cider vinegar...
@Audit R Servants Well, you didn't say it, you shouted it instead.
eidodk All that screaming...
You can buy white balsamic vinegar...
@@pinkerbot Exatly what I was going to say. 😄
Pinker Bot Do you think Barry knows that though? lol
I always love how Mr. Bean is rocking that hat and mustache in the background !!!
Pat Pat oh I thought it was his husband coming home to dinner or dessert.
Can you try to make a giant M&M?
Yess
so u just want a big chocolate egg? that boring af its just chocolate nothing more
@@nekura ikr it's just melting chocolate and making it a circle
One of the crunchy m&ms would be wicked though 🤷🏼♀️
It would be a super easy video for Barry to make and he would make tons of views
To cut a long story short, I've been the best part of 10 years without a cooker, using only a microwave and a kettle to "cook" meals with. I recently had a windfall and was able to buy a brand new cooker, plus my landlord is refurbishing my kitchen cabinets and flooring soon, so I will be able to cook proper meals for the first time in absolutely ages in a gleaming, brand new kitchen. I'm going to go through your old videos to help me out and get back up to speed. So, thanks, Barry, for your regular videos these past few years, you're going to be a great help once I get everything sorted
Congrats!
I'm at 0:59 and I gotta say, seems easy enough to me. Make a ganache out of semi-sweet chocolate and cream at a 2:1 ratio of chocolate to cream, chill it, cut out a large piece and roll it into a log (preferably in parchment paper so your mitts don't get messed), stick the ganache log on your puff pastry, roll & seal, bake.
Now, if you want to make it more complex-tasting, there's all kinds of stuff you can do, like rolling the log in pulverized freeze-dried strawberries before it goes into the pastry, adding a whisper of cayenne and/or espresso powder to the ganache, lining the inside of the pastry with lemon or orange zest. The possibilities are endless.
Oh my goodness Boston at 3:56 is soooooo adorable it hurts. He wants that chocolate ganache almost as much as me 😂
Anyone else see the pug licking his pug lips?😂 3:58
Cuteeeeeeeee😍
Stefania Anagnostakis I did the same when I saw the Ganache.....😛
@@nicanonymus2491 such a queeeen
I saw that too!!!
@@rockerpat1085 ncawwww Boston is so cute!
Thank you for being one of the few youtubers I watch with good subtitles it helps watching be much easier
My Mother (born in 1915) use to make Depression Pie. Basically pancake mix made thick like a dough, like a biscuit. She rolled it out like a pie dough. Then she brushed it with butter, added a ton of sugar, butter chunks and then chocolate. Like Hershey baking chocolate powder. Then she folded it in half, crimped it out on a greased pan baked until golden the inside melted. Omg so good
Oh my lord, that was comedy gold at the end. I nearly did a spit take with my iced tea. Thanks mate, I needed that.
Your pup licking at nothing in the background at 4:00 is adorable!
I saw that too!!!
Never doubt Gordon (who I think is very, very popular here in the USA as we think he is honest and on our side when it comes to food). As long as you follow the instructions (well, try, if the ingredients aren't too expensive but substitutes are okay), his recipes should work out. It helps when the person trying the recipe is so enthusiastic! (which you are).
Imagine Gordon Ramsay as a guest chef collab on Barry Tries. Internet gold!
I had to rewind to see the oven actually says "smeg" on the display. I love it.
I just saw Alex french guy cooking the other day making beef Wellington, and he made the crepe in a large pan in the oven - two bennefits, it is square (like the puff pastry) and it is easier :)
3:58 looks like the dog wants some too lol
It’s like a fancy chocolate croissant! Looks absolutely delightful! (Also hope that burn from the chocolate wasn’t too bad Barry!!)
The crepe is just a nod to a beef Wellington I think you skipped that step in your recipe but it does help with meat juice soakage and stops a soggy bottom forming.
now I want Barry to be invited onto a Gorden Ramsey challenge at his Resturant
HI BARRY
DEBRA HERE FROM S WALES
When you chiffonade anything it is when you place a few leaves, such as mint leaves, on top of each other then roll them tightly lengthways and slice very thinly into strips.
There is a place around here that serves a chocolate chip calzone. They take sourdough pizza crust and fill it with milk, dark, and white chocolate chips. Served with vanilla ice cream. The cold of the ice cream, the sourness of the crust and they sweetness of the chocolate is great. A lot like this, but a bit easier to make.
Ok Boston at 4:00 in is me right now wanting the chocolate Wellington 🤣🤣
It looks AMAZING!!!! But most of all, I was so happy for you everthing worked at the first attempt! Woohoo! Well done Barry!
the dog in the background licking her eye while you stir the egg in to the ganache is my aesthetic
Just by watching your videos i can tell your the type of kid that got told off for playing with your food😂 glad you havent got rid of that habit because im the same😂❤
Of all the things, Barry could be doing, along with his family, he picked making utubes. So many of them. How lucky are we that he has??? What fun, while learning, something new. For me, other than his normal, videos, i like the road trips. Hope for many more, years!
Boston with his tongue out
I commented the same thing lol
@@carlitabonita haha didn't really look at the other posts.
That was so funny :-)
3:57 Look at the puppy. OMG that made my day 💓
Chiffonade is a cutting form (stripes), normally for salad, nothing else.
I was scrolling across RUclips, trying to blow some time off before I have to go to work, and I come across this video/channel. What followed, was me watching the entire video, and wanting to learn how to make this myself. Job well done sir, liked, and subscribed. Looking forward to watching more of your vids.
Boston is adorable in the background at 3:55...I love the dogs 😂
Love all these videos they make me laugh and great ideas and i like the Boston in the back round he seems always to be somewhere in the shot
Chiffonade is to make little ribbons. The easiest way is to stack a few leaves, roll them up, and then VERY thinly slice them. I chiffonade basil for pizza all the time.
I like how you had a little chat with Boston. Yay, pets.
Love the pup in the background licking his lips and nose! Too cute! 🐶
You're my favourite person to watch on RUclips, I love your videos
Courtnie Elaine Right? Barry and Emmy made in Japan are my fav Channels.
On the function of the crepes: In a classic beef Wellington, it is used to keep the beef and pate moist and pink. When you did Gordon Ramsay's version he replaced the crepes with Parma ham. In the chocolate version he is going back to the crepes as Parma ham doesn't go so well with a dessert like this. :) The crepes keeps the chocolate from burning and clogging up.
I loved seeing Boston in the corner of the video from time to time with his tongue sticking out.
He’s such a cutie.
It's a chocolate burrito with a fancy name to jack up the price.
Saved in my "Sweet" folder and are really excited to try this!! It looks really good. The crepe must be there to prevent a soggy bottom!! Can't have that!
"Sounds like some kind of cream you put on your bum" less than a second later in a different scene "theres a gadget for that"
GIANT CHOCOLATE ORANGE 😂
Even a regular chocolate orange. I would LOVE to make my own; it would have to be less expensive than buying them.
@@nancyware7282 yeah it would be
Can You Do A Giant Mr Kipling Angel Cake? THEY ARE AMAZING!!
Every single time I see the label on your oven I want to shout "Smeghead"... Guess what one of my favorite series is.
It is an extremely odd choice of name for a company...I know it's quite popular Italian appliance company that's been around for a while but still that name is just...well horrible! Imagine having that as a last name!
That crepe wrapped chocolate looks like the sweetest burrito ever!
3:57 look at Boston 😂😂😂
Strawberry and balsamic is my fave combo! chiffanade is to roll up your herbs and slice them thinly.
chiffonade is just a cutting technique you wrap all the leaves together in a bundle and cut strips
Chiffonade = cutting the leaves into thin "ribbons". Easiest way is to stack the leaves, fold along the center stem/vein, and cut into thin strips across the stem
That looked so amazing! I am thinking about trying that with an orange chocolate ganache by adding orange zest inside and maybe a sneaky layer of caramel in there somehow.
YES!
Chiffonade is a knife cut Barry. You should Google it. It's where you roll all the leaves up together and make tiny little strips out of them.
3:58 awww the pug
Deep Fried tortilla (use small cookie cutter) let cool. Goat cheese on top, then strawberry on top, then reduced balsamic vinegar....one of the best appetizers I have ever tasted.
Boston's tongue hanging out while he watched you make the ganache was so funny!
Chiffonade is when you roll the mint leaf up tight like a cigar and then slice it very thinly so you have nice round thin slices of it.
Looked awesome! Especially with that vanilla ice cream and vinaigrette strawberries.
The dog in the background at @3.58 😂😂😂😍😍😍
Chiffonade is a cut done by stacking and rolling the herb, and than making fine cuts. I actually enjoy doing it.
Willow Hill Me too! Should we be embarrassed?
@@mirandamom1346 maybe... it's just so relaxing... it was also one of the first cuts I was taught in culinary school.
So many variations of this are running through my mind you could do orange chocolate, raspberry/cherry filled chocolate, hazelnut chocolate spread, and caramel. This would also probably work with some pie filling's as well, honestly the possibilities are endless.
Shifinard means to cut into fine strips. You roll it up like a sausage and the slice small bits to make little strips
Holy moly that looks amazing. I was already sold at the strawberry balsamic salad, but I need to get myself an oven now.
I remember years back seeing one of his shows before he went states-side, and referred to pre-made lamb legs in vacuum-packed wrapping as "s**t in a bag!", and after seeing you form that ganache into what looks like a toilet log, all I can hear in my head is him shouting "s**t in a pancake!", even though he published the recipe!!! :P
3:59 watch Boston, I didn't pay attention to anything Barry said cause Boston was so hypnotic
Very cool. I'd love to try that, and see if I could make them 'individual' size. Like about a 1/4 size of your finished product.
3:55 love the dog in the back licking away
Barry I know something you could make like giant fries and giant chicken nuggets 😁
He's already done a giant chip and turkey nugget
Oh
I made a guest appearance at 4 minutes in in the bottom left. You can tell how excited I was for that chocolate
Chiffonade is just a way to cut the herbs Barry!
Normally I don't like dealing with chocolate logs but today is an exception
chiffonade is a cut where you roll up the mint leaves and then slicing them. making little thin ribbons
4:01 the dog in the bottom corner🤣🤣🤣
Barry, hold short on the Wellington. Use half the chocolate ganache, and add a bit of whipped cream or softened vanilla ice cream (re-freeze them after that!), sprinkles (sorry! hundreds and thousands I think you call them there?), or whatever else, to about the same size. Wrap up the crepe like that, and serve it with a bit of decoration as a chocolate burrito!
Just having a barrython and this popped up !! Love your videos ❤️
Awesome thanks for the support
Ellen Louise is that the technical spelling aha
Barry Lewis no problem ps you are my favourite (fellow British) youtuber ❤️
Pompey ftw PUP idek 😂😂
@@pompeyftwpup5506 always assumed it was barrathon
stonking as always Barry, would love to see you do a spanish paella sometime, :)
shiffonade is to finley slice something (like, SUPER thin) whilst keeping the natural shape of the food, perfect example being "shredded" lettuce
😍 that Boston tongue action is amazing 4 mins in!!!
Haha I said the same thing. .adorable
I’m craving a lemon/cardamom cinnamon roll or something similar. A gourmet cinnamon roll 😛
I can just imagine mrs Barry walking in and asking Barry why he’s cooking flannels lol 😂
Chiffonade (I can't spell it) is when you roll the mint and cut it into small strips. You can do it to any herb or leafy green
Barry: I'm so glad I found the recipe!
Me: You're gonna ignore most instructions in the recipe as usual, won't you?
Barry: It says I need to do this, but I think I can just do it like this instead...
Me: God dammit.
wynja77 🤣
I havnt finished watching the video but was that Balsamic vinager uou used because it looked clear like a rice wine vinager. Also try using aged Balsamic and reducing it down by half the volume the sugars turn it into a very sweet syrup perfect on top of the strawberrys.
I can't wait to watch this! (In class) liked it already because obviously
The wait was well worth it, excellent as always Barry. Glad you took a whisk on this recipe because it really panned out 😁
That looks amazing! Totally making this (but vegan) when the in laws comes over on Sunday. Thanks Barry!
Chiffonade is a cutting technique, basically thin strips like ribbon ;)
Oh my goodness this has me drooling I might try this with some chopped hazelnuts in the chocolate
Barry, if you think strawberries and vinegar is awesome, try 'strawberries and black olives' or 'rhubarb and mackerel'
PS: You ever tried working with pandan leaves? You can make some impressive desserts (I would personally recommend a pandan chiffon cake)