I Conquer the BAKED ALASKA: The World's Most Challenging Dessert
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Trying to make the Baked Alaska is no easy feat. I failed my first time... miserably. The good news is it's not impossible. If you nail down each component of this dessert, it can be done! That's Ice cream on top of wafers on top of pound cake, completely covered in Italian meringue and TORCHED til it's hella golden.
My First Baked Alaska Attempt: • Most Difficult Dessert...
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Baked Alaska Recipe:
Cake Only: www.ricardocui...
1/2 cup (125 ml) unbleached all-purpose flour
1/2 cup (125 ml) sugar
3 eggs, at room temperature
1/2 teaspoon (2.5 ml) vanilla extract
Ice Cream and Meringue: www.foodnetwor...
Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
1 loaf pound cake
For the Meringue:
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar
Optional Flambé with your choice of alcohol. I used amaretto.
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I had this once, 60 years ago, in a restaurant and I thought it was a magical dessert. It was topped with a half an eggshell, filled with an alcohol that was set alight at the table. Thank you for bringing back this memory.
😂😂😂 good job. I've made this so many times. 1. After putting your ice cream in the bowl the way you like RE-FREEZE the ice cream first. 2. I use a brownie mix sometimes for the cake. So good. Do don't have to cut to fit! After the ice cream is frozen hard again, then flip it onto the cake. You should have an edge of 1" or so. Edge is good then the meringue has a ledge to sit on. You do NOT need to pipe. You cannot over whip meringue. Yours was not stiff enough. You're bowl must be perfectly clean or it could fail. To apply it, Just get a, spatula. Smooth it on. Then tap it all around with back of spatula to form little peaks all around it. Then... If not using alcohol flame. Set oven on broil, put in for a minute to cook it and get a nice brown coloring on peaks. Maybe check a recipe book for exact temp and time. Do not leave it or it will burn and melt Wallla. The easiest fancy dessert you could ever make!
Jamie, maybe you know this but humidity in the air and ANY speck of fat will have major effects on your meringue. You can also just quickly dip bottom of the bowl in warm water. It’s beautiful. Beat the egg whites a bit longer
Yeah, that meringue was definitely not stiff. Didn’t Julia do this with the half eggshell filled with Cognac, not Amaretto? Not a dealbreaker because I’d eat this in a New York minute! Way to go, Jamie! And later on you DO do the eggshell thing.
Success and redemption all in one episode. That is probably the best torched Alaska I’ve ever seen! 😉😉😉😉😉
Just watched your first attempt....you have come so far and taken us with you. Thanks and keep going...we're tight here with you
Why don’t you have more subscribers?? This is one of my favorite channels
Love hearing that!! I'm trying to figure that out too but TH-cam is tricky!
I know, right? Always fun to watch! 👍🏼👍🏼👍🏼
@@antichef definitely should have more subscribers. You rock. Hiya from western 🇨🇦
I just subscribed!!
Growing slowly.
New subbie... LOVE your creative way of cooking...(my mother would cringe) am binge watching the entire channel 😁.. would love to see more of your wife..I know she must eat what you cook..and I agree you need like a million more subscribers.. keep up the great work
BTW would love to have my granddaughters watch..but language 🤨🤷😱
I fucking love your videos man so underrated
I fucking love this comment!
I just watched a ton of your content as I've recently found your page. I'm a pretty good cook, but never tried baking all to much.
Really helpful stuff here and you're very enjoyable to watch! Thank you for giving me some new found confidence with attempting baking.
Thank you Frank! I’m glad to hear this. A lot of these complicated foods are waiting for you to conquer! Lots of failure, but it feels good when you get a win.
@@antichef That's true, tons of failure even if you follow a recipe sometimes. Definitely going to tackle more baking projects hopefully when the covid-19 pandemic blows over. Stay safe! And looking forward to more content in the future.
next time making meringue use stand mixer plus add squeeze of lemon juice and one third of sugar at start .your meringue was not stiff enough best test is turn bowl upside down if stays in bowl its stiff enough.
I just watched your first attempt at Baked Alaska and thought, "Aw, I hope he tries again!" and then this popped up. (Thanks, TH-cam algorithm). Good job!
OK, I am NOT a baker and there is no way in hell I'd try this - but I have loved watching you in your trials and have cheered you in your successes. Thank you so much for doing this! I'm so looking forward to all you attempt. 💜💜
I watched the first try and my you have improved. Piping bag heaven.
IVE GOT NO WORDS YOU SLAMMED THIS ONE!!!!! CRAZY FUNTASTIC A SLAM DUNK FOR SURE!!!! and my fav little dance afta waaads Thank yoou Jamie : ) thanks for brightening my day.
I'm watching this after I have seen your making of the Julia Child baked alaska where you made your own ice cream for it and just smiling as you doubt homemade or fancy-pants ice cream will make that much difference 😊
Music in this one is so cool. Made this one even more enjoyable for me. I love music.
Jamie's Moby Dick set to Claire de Lune had me laughing my ass off 😂 my poor beautiful bro falling apart you are so funny! Love you Jamie! ❤
Just when I think I can’t love an episode more, your genius goes to a whole new level. Bonus: profanity!!
you'll notice that the swearing and the piping bags go hand in hand
Which is why I steer clear of those bad boys, dammit!
keeps me cackling!
Congrat ! Looks great.
next time you need to make your "pan lining circle", lay the paper on the table, lay the pan on the paper and trace around the bottom edge of the pan with a sharp knife. It will cut the paper in some places and leave you a nice ring to follow as you cut. Keep your meringue cool, work in small sections. Take your time, I know you are trying to put this together with a minimal time content, but guess what, you are so fun to watch we don't mind waiting a few minutes for something to cool or warm up. Keep up the good work!
OH, and by the way, you could have un-molded by putting the whole thing into a larger bowl with hot water, for just a few seconds---good luck!
Liked before watching because C’MON 🔥
Lilli Fitz Same 🖤
you guyzzzzz
I really enjoy your videos. You come off as very down to earth. A truly charming young man. I know your channel will continue to grow. Take care.
Good job Jamie!
ya!!! thanks Shanna!!👊
Love the victory dance 😂
Amazing job Jamie!! I think I'll give it a try.
Automatic like for the McFly reference.😂
I wanted to see your girlfriends reaction this time too, cause redemption! Good jobb Jamie 😊
I think you overfilled your piping bag hence the meringue explosion haha. Looks so good though!!
When you use a pastry bag, 3/4 fill it, squeeze the pastry bag in the middle and then go to decorate, you’ll have better control of the bag, it takes practice but you’ll get it I’m sure!!😀
It looks so good!!!
You did a lot better, this time, but you were still off a little, here and there. Once you get the Alaska out of the bowl, it wants to go back into the freezer before you even think about making the meringue. Once the meringue is on, it'll insulate the Alaska from the cold just as easily as from the heat, so freeze it solid first. Smart move, getting out the extra bowl to separate your whites before adding each egg to the whites bowl, but you'll have a lot fewer accidents piercing the yolk sacs if you use your slightly splayed (clean) fingers instead of those sharp shells. And you didn't quite achieve stiff peaks with the meringue. If you froze it solid enough, and applied the meringue quickly enough, without any gaps in coverage, it should survive baking.
No butter in your sponge ? I asked a chef on TH-cam to make this, he hasn’t so far. 😂😂😂😂😂😂
Have you tried the kouing-amman? Because I don't think Baked Alaska is that difficult honestly. (See how easy that was?)
Now when you graduate, the egg yolk go into making your ice cream (try a David Lebovitz recipe) and you keep the whites for the meringue. No waste.
Make one in the oven, next time ! My mum used to do that. Then you have the warm meringue and food ice cream.
Get a kitchen aid stand mixer dude!
In time, my friend, in time
I've never done this, and probably never will, but...if speed is essential, why not just pile on meringue and spatula it down?
Hilarious perfection! 11:54 douche it or do shit? Either way I’m dead 😂💀🥀⚰️😂
haha thats my favourite line as well. Although I do not remember ever saying it in the moment... must have blacked out
ANTI-CHEF That’s even funnier 😂😂😂
How the frick you don't have more subscribers?!?!?
I don’t know!!
Great video too!!!
Beautiful !
Stiff peaks sounded like something awful from 50 shades of grey
i think about this often
Great job
I love your videos! I wish I could bake something from milk bar with you
You can! Today I’m making a Milk Bar grasshopper pie!
Hey! You makes awesome.😊😊
Those were not stiff peaks. The tips should not fall over. Otherwise I love your videos and your editing is awesome;
I've been watching your channel for a couple months and I've always been curious, what made you to move to Belgium? I assume you were living in the states before? You sound American so that's why I ask. Sorry if this was already answered.
I’m Canadian 🇨🇦!!! I moved to Belgium with my wife. There was a career opportunity for her here so we made the move together! Although....maybe another move very soon....😏
If there ever is a next time, don't bother piping the meringue but just spoon it on.
We made baked Alaska in our high school cooking class. just saying ...
Heyyyy now
Me, too. And we didn't get to play with torches. That Baked Alaska really had to be baked... in the oven... 500F until the meringue browned. The ice cream was still frozen solid when it was done.
1:05 😂😂
😭
Novel to use Amaretto ...
Good job
Congratulations.
This was the first GBBO controversy
Dam you did a great job, it looked delicious. I bet you won't make that dessert again? Did you have nightmares about stiff peeks?
I'm considering this baked alaska chapter closed.... for now... but nightmares have a way of rearing their ugly head
Cool....
Thank 😊 🙏 😊 🙏 😊
Love ❤ CLAY
Ok so I never wanted to know what was in it not a fan of any fluffy eggs any form but I would have never guess that was what it really was I missed nothing lol looked cool though.
Next time use Italian Meringue ... It's Cooked & Solid
Seems like a lot of trouble for cake, ice cream and meringue. But looked good.
❤
Had Baked Alaska once on a cruise. It was nothing special. I had no idea it was this much trouble to make. Kudos to you!
LOL :D :)
How are you not in a sugar coma? I would be stretched out on the floor with my head in Alaska! It looks great tho!
Your Stressful
👍🏻🤪
The reason why these things are difficult isn’t because they’re particularly complicated to make, but they’re very expensive and not particularly straightforward
A little rough to your creation
World's Most Challenging Dessert? That kind of shows your inexperience with dessert recipes. All the clickbait on the internet just gets to me.
Good job! Stop cussing.
He’s didn’t stop with “cussing” but u gotta admit he’s a natural talent at it.
Not the "worlds most challenging" anything. At all. Hyperbole much?