Croquembouche, but Extremely Lazy
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- Опубликовано: 19 дек 2022
- This is really a video all about the lines we draw around what's too much and what's not enough. I would happily buy store-bought profiteroles and still make my own caramel (in fact, the croquembouche will look far more impressive that way), but using pre-made candies can make some beginners feel comfortable making something they'd never expect to accomplish. Here's what you need to make a small Croquembouche*:
30 Pre-made Mini Cream Puffs - go.magik.ly/ml/1pjyc/
5.5oz Bag Werther's Originals - go.magik.ly/ml/1pjyd/
1 Tbsp Butter - go.magik.ly/ml/1pjyf/
1Tbsp Cream (Bump this up to 2Tbsp if you want a runnier caramel that's easier to work with, but looks less wispy) - go.magik.ly/ml/1pjye/
Sprinkles (Optional) - go.magik.ly/ml/1pjyh/
Melt candy, butter, and cream over low heat and use it to adhere cream puffs together.
*To make a large croquembouche, buy 80 cream puffs and double the amount of caramel. Decorate the perimeter with sprigs of rosemary and pomegranate arils.
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he really put his whole croquemboussy into this one
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😏
😟
The mix of “Here’s something you’ve probably never heard, and here’s an easier way to do it; while we’re at it, lemme tell you about some dunderheads who-“ is absolutely amazing
this is the first time it was difficult to choose between slotting this into the "recipes" playlist or the "sermons" playlist 😛
he just cant miss
Shaq on Whole Cake Island right now
@@internetshaquille Don’t know of too many who’d have a problem with more “sermons” for the Shaqolytes 🙏🙏🙏
No thanks. There is NO comparison between store bought and homemade. 😂
This inspires me to try more 'dramatic' recipes. I have been falling into the mindset of 'why spend so much effort on something if you're just going to eat it'. This helped give me a tangible 'why'. Thank you
I’m a huge Adam Ragusea fan, but I do think a lot of internet people have a bad habit of turning “you don’t have to make it difficult” to “you should never make it difficult.”
If you want to spend the effort, go for it. If not, don’t sweat it.
It's art. And the beauty of art as a hobby is that you have the freedom to make things simple or as complicated as you want.
because there are people who wanted to make something but have so little time to spare. It is only natural for one to look for alternative ways.
i like adam too, but i think he does encourage a very negative mindset when it comes to the difficulty / appearance of food
@@scarazu_ I understand that, but respectfully disagree. I’ve never interpreted it as “You shouldn’t or can’t do it the normal way” (save from one or two times), as opposed to “you don’t HAVE to do it the normal way.” Maybe that’s just me being an optimist.
@@joshdaymusiced i think thats the message he wants to spread, but it just gets sort of lost in interpretation, i do definitely agree with you tho and retract my original comment
My family has been making a lazy croquembouche with the exact same brand ingredients for years now and I'm glad more people will be able to enjoy it
Do the cream puffs rip apart when you try to pluck one from the tower? It looks too sticky to be able to snag a solid ball from the caramel without ripping it open and spilling the cream.
@@andrewgotlost the cream should still be somewhat cold during consumption, so while it will break apart, the cream shouldn't really be spilling out
Full guffaw at Peter North's Pole. Well done Shaq.
People taking one channel’s message of “don’t worry if it looks nice” as permission to blast negative comments on another channel’s “here’s how to make it look nice” content is so sad.
The freedom to care less about perfecting an intimidating dish (so that you can feel comfortable even trying it) does not require you to go out and bash anyone who does want to improve those skills.
This this this this
Internet Shaquille: come for the helpful kitchen tips, stay for the manifestos on modern internet culture!
You said it!
Yeah this
I don't really care how my food looks, but only when it's just my food... when it's for other people I definitely do care, if I'm making something for a big dinner or for a date etc it's an entirely different story, you're not just feeding yourself nutrition you're contributing to an event
also it just feels nice to eat and make pretty things!!
I get you, but for me it also goes to other point: when i learn a new dish, i only care about taste - once i can nail that, i like to experiment with how to make it faster, or prettier, so sometimes you can treat yourself with something nice lookin as well. And if you really don;t care about how it looks... just skip that part? not every video has to be useable for you, i highly doubt these ppl tried every recipe on this channel, i certainly haven't, yet
@@Nokimemota I like to make it look pretty for myself as well. It makes me feel so fancy.
maybe this really isn't the space for this, but I'm so happy you put that bit in the video about your channel NOT being for people that value practical food above all. I loved watching "realistic food" channels, especially adam ragusea's (who i believe is the biggest youtube cook with this approach right kow), but the unfortunate side effect of these viewpoints is that they have spawned a wave of people who believe that food should be as efficient as possible or it's not worth making, and that presentation of a dish is an afterthought.
adam ragusea's cooking style makes sense for him, as a busy father and former laborer, but people who take his ideas and make them their entire philosophy irritate the hell out of me.
i personally really enjoy this channel because it strikes a perfect balance between practicality and presentation. i also like that you're honest about why and how you cook or do certain things, and don't expect others to adopt them by default.
As an Adam fan myself I want to point out he even points this out in the video being referenced here. If the pursuit of artistic food is your goal he doesn't shame people who would pursue that, only that, if you want some macarons and the perfect appearance is giving you grief, you don't HAVE to subject yourself to that pursuit.
I am also not ignorant to the fact that many of his fans have missed this message and have become insufferable when abstracting that message to "you must view good as fuel for our human machine body and to view it as artistic fuel for our souls is folly" attitude is sadly alive and present.
Just wanted to say from a pretty steadfast fan of Adam's videos and style of cooking, I awkowlage and even praise the work of people who choose to take food as artistic endeavors to please others.
This is EXACTLY the space for it 😂
@@xXEGPXx in Germany we say "Das Auge isst mit".
Even Adam Ragusea does not restrict himself to that ideology. The meat roulades? The candy? The upcoming beef wellington? Nobody needs those and he admits it. The point in them lies in their ability to impress/have fun making. His argument about the macarons was that they are delicious, but are strictly viewed as tedious and painstakingly curated, which need not be your approach if you just want some good almond meringues and do not care about cute cookies (though it is perfectly fine to do so).
Imagine being mad at people for not caring how food looks. You must live a blessed life when "people disagreeing with me about food appearance on the internet" is worth complaining about.
I’m relieved you made that Peter North joke because I felt shame about what my brain thought when I heard “thick gloopy ropes” on this family/worm friendly channel
Peter North has been known to be pretty friendly with a worm, so I'd say they share that in common at least.
Hahah I rewound that bit twice and it just got better every time I heard it 😂
i love seeing the look on my wife's face when I show her something new I cooked, and she always makes it clear that she appreciates how the meal has been arranged with care and labour. i dont do it often due to my business with other commitments, but it's always so satisfying when I do. there's a time and place for practical food, and another time and place for pretty food.
Cooking tips are helpful but it's really the sass that keeps me coming back
For a less soggy, less massive, yet still impressively tall croquembouche, you can use an exponentially regressing formula for the stacking instead of a linear one. I personally think the ‘Eiffel tower’ look is a lot cooler than a regular cone shape.
does this mean the value halves each time?
@@nezbut7 half is probably too much. But you can do something like each ring being 3/4 of the last.
I used to watch RUclips videos by professional chefs who always cooked in the way a professional chef would. While it was impressive, it made cooking seem really inaccessible. I like your videos, as well as videos by a certain other cooking video creator, because you both emphasize what's important for average people to cook great food. I think that being able to get really into the technique and aesthetics can be really fun and rewarding, but for people who are hesitant to try because they are worried about screwing up, being reminded that it's not necessary is freeing.
The other comments say it better than I could--the writing and commentary (esp in 3rd act) of this video are sharp--instead I'll compliment you on your Barkley dinnerware. It looks amazing! Congrats on the launch and surely all the hard work that went into it.
I wasn't prepared for the thick ropes 💀
3:00 "Thick gloopy ropes dripping down the dessert's face" I caught that one b
the writing on this one is particularly sharp. Keep it coming Shaq
Just made this for Xmas and it was fantastic thank you for the simple recipe !!!
Man at this point, I just watch your vids just for your use of language, which sounds sophisticated yet with humor, its absolutely spectacular and so natural, just a treat to watch.
I mean come on: "Croque the biggest bouche' " lmfaoooooooo and " Not peter north's pole" hahaha.
You are Shakespearean in your use of English, yet are a man of culture with his pop references on point!
TY brotha for being another one of us out there, much love
I swear I could watch you make a video on literally anything. I will never make croquembouche, and yet this was somehow one of my favorite of your videos.
I admire your ability to do long cuts. Your level of concentration is great
I saw that green part of the video bar in the @ 3:44 ! SponsorBlock from a guy that has sponsor is so ballsy! I love every one of your videos, never quit
I caught that dig at Ragusea! It's always funny to see you two spar, y'all are my two favorite cooking channels but you seem to think you're so totally different. I think there's room for both function and beauty in cooking, in different proportions, depending on the person and the context. I think it's great to give ourselves permission to make ugly but great tasting food if it makes for a more enjoyable process, but chastising people for having different priorities is a step too far. I suspect these commenters do it out of insecurity. Just live and let live, y'all!
I totally agree
I definitely made and enjoyed macarons where I otherwise never would have attempted them, thanks to Ragusea's video.
I think it's especially funny to compare these two videos in particular, because the thesis of both of them are essentially the same - two seemingly difficult and complicated desserts broken down to a much more palatable simplicity given a differing perspective on the dish.
I've made Adam's macaroons several times because of that video, and I'm considering trying this one lmao.
I wouldn't say it's a dig at Ragusea so much as a dig at the fans that don't understand that his cooking style has its own time and place
I think the saddest thing in all this is that Shaq and Adam probably would agree on virtually everything if given an opportunity to chat about it directly, but the fact that they only get to interact with one another through the "radical" fringe of their respective audiences ends up with shots being fired at one another for pretty much no reason
Always love your videos man, happy holidays!
When I take the time to make lunch for myself look visually pleasing, its like a present for future me at work!
As a long time subscriber I thought those comments seemed out of line. I don't remember a tone shift in your cooking style, and I like that you make flashy fun recipes. I decided to see if maybe the complaints were valid and looked back on your older videos to find cudites, homemade bagels, and girl scout cookie butter. I think its safe to say the recipes on this channel have always been more about the fun of cooking them than being practical.
works for me! looks fun.
thanks shaq have a good festivus for the rest of us
"It's a seasonal favorite" My only exposure to even HEARING it is from One Piece Whole Cake Arc lol; but to be fair I come from the south where deep fried honks of meat and a healthy distrust of anything french reigns supreme lol
A man of culture
He does not miss! Love you brother NetShaq
That Peter North joke caught me so off guard
I love the balance of criticism with intense self awareness. 10/10
What an amazing and clever video! I’m simultaneously laughing every time but also intensely focused
"thick gloopy ropes dripping down the dessert's face"
Every facet of it filled with cream too
No matter how many times anyone tells you that molten sugar hurts like crazy, you won't actually believe it until you get a drop of molten caramel on your hand. No matter how good it looks, DO NOT put it in your mouth. It's way worse than the splatter of hot oil when you're frying.
My man did it again - tower formation caramel squad 🔥🔥🔥🔥
OMG, people in the comments telling you what your own channel is about!!! I appreciate your tolerance and wit so much, thanks!!!
nice of grandpa to let you use his whether originals
beautiful as always
Best cooking channel ❤
Any day that you upload is a good day.
I can't get over how aesthetic your apron is
Great video. While I agree that food is not just for subsistence, I feel that you might be getting the wrong (ar at least an incomplete) impression of a certain RUclipsr, based on comments from random dumbasses who've stripped all context of his (IMO) far more nuanced opinion, like a game of internet Telephone.
While food can be made to be beautiful, extravagent, and all sorts of other positive adjectives, what I gleaned from the RUclipsr who shall not be named is that if you're making yourself miserable trying to create "the perfect X" then maybe reconsider if it's really worth it. This is why I love your "Easier, Tastier, Prettier" series, because it allows people to decide how much effort they want to put in for their desired result. Happy Holidays!
my sister has made croquembouche with dulce de leche instead of caramel and it's incredible
Oooh, sounds great! Does it get crunchy?
Man I could look at analytics all day. So many helpful insights, like how nearly 55% percent of viewers aren't subbed. C'mon people people boost those numbers. (And buy a plate.)
If only this guy lived on Whole Cake
The only people who have heard of this dessert are French people and One Piece fans.
A man of culture I see
Great vid. Thank you. 👏👏👏
absolutely amazing. love profiteroles, never had croquembouche and i am stoned rn and NEED to have that. I will make this dish, Mark my words Shaquille and it'll not serve six, no. It will serve me and me alone!
Thank you for being a real person.
The contrast between Shaq's "this took me an hour" vs Claire's "I'm on the third week of prep" is amazing :)
And I love that we get content from them both!
Cheaty caramel of Werther's is really great, makes adding caramel toppings to all sorts of deserts much more likely to be worth the effort.
Quick hack to calculate how many profiteroles you'll be able to fit where n is the number of profiteroles on the base : total number= n(n+1)/2
(for example, the one you showed with 7 profiteroles at the base would be 7*8/2= 28)
Nice balance of sarcasm, academia, cooking options, and common sense. I share these with my cooking posse for elevation.
Please. More of these.
I love your thought forms hahaha
Shoutout for the Thermoworks trivet and your synth X-mas ambiance backing
I am really excited about this and I think I will use this method in the future! Only thing is, I don't even consider it a profiterole if it isn't coated in chocolate, so i'll definitely be doing that.
This is such a goods idea!! Who doesn’t like a chocolate covered cream puff tower
it's a little embarrassing but I'm terrible at upkeeping eating consistently, food that has "drama" is just easier to eat. I got an embossed rolling pin as a gift and the pretty cookies get gobbled a lot more easily now haha
Stylized design usually leads to more surface area as well as nooks and crannies, both of which usually improve foods.
An example:
Nooks and crannies = better sauce adhesion.
Surface area = better crispness/texture.
Dino nuggets = more nooks and crannies as well as surface area.
Dino nuggets, therefore, are the superior form of chicken nugget.
Making cute food has been helpful to lots of my friends who want to improve their relationship with it! Nothing made me happier than seeing a dear friend of mine (who struggles with an eating disorder) excited for lunch because it was being made in a cute animal shaped panini press
I love and enjoy both your work as well as adams and I feel like those uptight commenters did such a disservice to adams video. To take away from his video that the “correct” way of making macarons was to make the them the easiest way shows how little they actually listen to him. His objective was to not make food in the “correct” way but to enjoy yourself while making food, regardless of if you take the simple easy route or the complicated hard route, and in that way I think you would both agree.
Great video. Grateful for you, have a good holiday
While I agree that the time spent making food beautiful is worthwhile, I think I can understand why someone may say that making a smoothie beautiful is a waste of time. They have a certain expectation for an everyday smoothie. It's something quick and nutritious (or quick and sweet). It's not something you spend a lot of time on. When they see someone whose very assumptions about food break from that idea, it looks ridiculous. It's like a car guy explaining why a classic car is so great for all of these aesthetic reasons, when the non-car guy just sees poor mpg and how much work goes into maintaining it.
Once again, I'm not agreeing with them, just trying to provide a more charitable explanation that doesn't require a leap of logic like "These people adhere to the idea of an artless utopia, that's why they're commenting this on my RUclips video".
Damn that was serious Adam Ragusea shade. I think the point of those videos is "make something yourself, don't worry about how it looks." This is completely the opposite, which is cool too. But, like, if you're gonna cook something, better to do it wrong than be too scared to try.
This is just construction, so it's worth the effort of looks.
ChatGPT is never going to be able to write scripts like this.
🫰ty rick 🥲
Hey hey! I got the third act reference! Also, loving the no shaving, so on brand for this video
That takedown was pure poetry!
Merry Christmas Shaq! Thanks for the recipe :)
I like how this video assumes we know what a croquembouche is, and then tells us it's too hard to make and shows us an easier way to make a thing we didn't even know existed at the start of this sentence.
Shaq you fucking saved me. I wanted to do something crazy for Christmas but I just didn't want to make the effort. Awesome timing my dude.
Just here to stop Big Mom's hunger pangs.
You're an excellent orator!
I instantly thought of Big Mom in One Piece
Thank u Shaq very cool 😎
Definitely using the caramel shortcut. The first time I made a croquembouche I was in the 11th(?) grade and the "caramel" that I made was a wet sticky mess that was never crunchy. People still ate and enjoyed it though
werthers originals are so good, haven't had them in a while
legend
Bro, i get the knifes skills thing but common. The macaron video is a classic. You're both right. Stop fighting.
Oh snap, he's going for Adam Ragusea! Thanks for the video, definitely going to have to try this one
Pretty sure I'm responsible for that odd mix of Game Changer Shorts and Drew Talbert in your Analytics. I watch a lot of shorts...
Happy Festivus!
"get your Gaudi on"... lol. plus "Peter North's pole..." i mean... so good. Chat GPT can't hang with this script writing here. quality work Shaq!
I've always wanted to try it but the amount of work was always too much for me, so this is a great shortcut ☺️
My needed 4th wall break this holiday season
Loving the shade being thrown at Adam regusea viewers
Brilliant
i feel like the wave of shaming people for wanting to make their food pretty and aesthetic is kind of the inevitable result of cooking now being more popular among guys.
appearance isnt everything and i myself don't really care about how my food looks, plus it can make cooking seem inaccessible, but the way some people are nasty about people who care about the appearance kinda reminds me of the people who scorn and scoff at girls who like to take pictures of their food in restaurants. as if it's pure vanity.
i believe that we enjoy food with all of our senses. we consume with our eyes, nose, hands, and mouth. that's why brandings and filters emphasise bright warm colours so much.
anyway, great video. my wife is obsessed with grandma candies and will enjoy it immensely.
I’m amused by this bouche!!
In this year’s follow up you toast those store bought cream puffs before assembling 🙌
I once made croquembouche from scratch and making the puffs alone was enough to make me vow to never ever do it again. But this, this I can do.
You have a special way with words
“Croquembouche!”
-Big Mom
People in Totto Land when they hear that word: 😨😱
Absolutely agree that presentation matters.
Well-presented dinners for one are true self-care, far more than any hyper-consumerist spending binge or 15-minute ab routine (that you'll never stick with anyway; be honest with yourself).
I certainly don't do it every time I sit down for a meal, but thoughtfully plating a dish, garnishing, and wiping the edge of a plate feels good. Taking pride in the things I make and eat not only increases my confidence as a cook, but positively affirms my self-esteem.
When I put effort into how a dish looks, it tells my brain that I am worth the effort. If food existed only as fuel, I'd eat out of a fucking trough.
This one really croques my bouche
"Wow, what a beautiful sunset..."
Actually, this exact sunset has happened billions of times in Earth's history and is not remarkable in any way
I’ve seen people also use a styrofoam or large paper cone as the base of the croquembouche. That’s another cheat if you want a super stable and symmetrical looking tower.
The comments calling out the cooks who proclaim “the secret is to not care about appearance” absolutely earned you a like and a favorite. Keep this energy and keep making beautiful food!
i think this is the first time peter north's big ropes have come up during a youtube food video. hopefully not the last!
There's a reason why cooking is a labor of love. You'll need plenty of it to flip every roasting potato individually, knead dough for 10 mins and/or spend a full day barbecuing. If you don't care enough to make the food you serve people well, what's that say about how you feel about the people you're serving?
Lmao I watched that macaron video a couple days ago and when you started talking about people disregarding looks of food I immediately thought of it