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How many times have you all been asking for Kinder Bueno part two? Kinder Bueno I think they gave up. No, they didn't. Everyone, the wait is over. Today on Claire Recreates, we are back with Kinder Bueno part two, and in celebration of reaching or having maybe almost reached 1.5 million subscribers on the channel, we're bringing it back. Today's arrived. So crispy. I mean, it's kind of delicious, but the filling and the milk chocolate take it over the edge for me. And not in the way I want. They're really good, but like it's just a lot. Kinder Bueno was my first video back from maternity leave. Harris just texted me bottle directions.
What does that mean? And I was not mentally in a place where I was like, I'm going to just spend endless amounts of time doing this project. I really wish I could bake in this. I'm sure I can't. I'm sure that this would melt. It's 100% polycarbonate. So, I called it. After spending hours and hours and like an entire afternoon trying to figure out this three-dimensional wafer, it didn't work, and I had to go home. And it's not like I haven't been thinking about it over the last year plus. There's a basic proof of concept here, which is to use a two-sided mold, but I think it has to be made of a conducting material like metal. And now we have a mold, and I
have a special story about it. Because the dessert person community is really supportive, there were a lot of comments in the video being like, "What about this?" And one person that commented was a subscriber named Kyle Messier, and Kyle was like, "My family knows how to make things out of metal." So, he was like, "We can make this." And so, he and his dad Mike worked on this project and made this incredible It's like two different molds, and they're each are two pieces that fit together to make the Kinder Bueno shape. It's incredible, and I feel like it's going to make my job so easy. So, I really want to thank Kyle. And also, he has a YouTube channel called Torque Mountain. A lot of the content is
around like custom electric car stuff. We got the box machine. We bolted it onto the housing and now it's ready to go bolt onto the car. So I'm so grateful to Kyle. I want to show you what it looks like. What's so cool about this is that there's a bottom part of the mold. It's even like branded. This is awesome. This is food grade stainless steel. By the way, this is my I kept this for over a year. My like stained drying. Should we take a look at the Kinder Bueno? Oh my gosh, so cool. So in the original episode, I took it apart and there is like two halves to the wafer. There's the bottom, which is a more flat, and then the top, which is has these bigger wells. So Kyle and his dad Mike
made the two-part molds, basically. So this would fit in there. Is this so cool? And then the bottom. They made it with the two pieces so that I can like a waffle iron. Like add the right amount of batter and put the top piece over and kind of like press it together and then have it fill out all the spaces and you can see that there's well, like escape hatches for overflow. So like they thought of all of the things that I would need to execute this from like a pastry point of view, which is really cool. And they put my name on it. Which is so cool. I did go back and I looked at my notes that I had written down like in my on my computer for Kinder Bueno around one and I'm just going to like use that as my reference.
Hopefully not mess up. I think the wafer is going to take me the longest, so that's going to be step number one. Number two will be the hazelnut filling and then three is chocolate coating. So I'm actually going to start with the hazelnut cream and I remember my plan for that is my plan is to was to basically make praline and whip it with butter to make praline cream. So I'm going to start with that and I grabbed some hazelnuts last night and let's make that. Praline is basically a mixture of nuts. Typically, it's a combination of almonds and hazelnuts. But now I'm going to do just hazelnuts. These are already toasted, so I'm not I don't need to toast them again. But All right, they smell good. So now I'm going to cook some sugar in the
saucepan. And I'm going to cook a dry caramel. Meaning I'm not going to dissolve the sugar in water first. So that's just straight sugar melted. But eventually you do want to stir because the bottom layer is going to start to get brown. Here's my dry caramel. It's very fluid. It's this deep amber color. I'm going to stir in my hazelnuts. I only want to add enough that they're all coated and not much more than that. So I think this is kind of the right amount of hazelnuts to caramel and I'm going to scrape it out. What about the other hazelnuts? Like do they feel left out? I hope not. Ideally this is in a thinner layer so that it cools faster, but it's all going to get pulverized anyway.
I have my caramel and my hazelnut mixture. I'm going to let this cool down. While this is cooling cuz this will take a few minutes, I'll set this over here and I'm going to just gather the ingredients for my wafer and I'm just using the same same ingredient list and quantities from round one. So I need to melt some butter. Here, can you microwave this for me, please? Sorry. Don't let it explode. I'm going to just make the batter in the food processor cuz it's here. That's out. So I'm going to do a cup of cake flour.
I melted some butter. Let me grab that. confectioners sugar, which is like 35 g, something like that. 1 and 1/2 tsp baking powder, 1/2 tsp salt. So, here I have a 1/2 cup of melted butter. To this, I'm going to add 1/2 cup of water. So, I'm just going to stream in the liquid. This is actually a little less water than I originally had, but I'm feeling like for the mold, maybe a little thicker is better on the batter. So, let me scrape this down. Does look good. Okay, I think this is good. This is my batter. So, now I'm going to get everything out. I feel like if I made five, what's the minimum?
Four. Four isn't enough. I'll try to basically cook all the batter and see where that leaves me. The caramel and hazelnut mixture has cooled. I'm going to grab a mallet cuz I want to crush this up a little bit before I put it in the food processor. Because the sugar is very sharp, it's like glass, and it's going to break the paper the paper. So, I'm going to actually just fold everything inside this towel and All right, this is going to be kind of loud. But now we want to start grinding this up into as smooth a paste as possible. Eventually this will start to kind of look more liquid. Right now it's still sort of clumpy.
Okay, the praline looks really nice. It looks pretty smooth. I'm going to add some butter to this and process that until smooth. And then we'll kind of look at the consistency. One concern is that if this mixture is warm It is a little warm. Is it the butter's going to kind of melt? So I might need to let it cool down before I can really whip it. It broke. Uh-oh. You got ruined? It broke. Meaning like the fat separated out. I think probably cuz it's hot. I'm going to try to add an ice cube and see if it brings it back together. I mean I could just wait for the whole thing to cool down and then
press it again and it will probably be fine. But I'm going to add an ice cube and see what happens. This is like a horror movie. This is not good. I now have like nut solids separating from hazelnut oil and butter. I think I can still save it. It's really not like a I got to let it cool. I'm going to just set this whole thing aside and we'll come back to this. It's actually a good thing that the batter has had a chance to rest. That's important. You always want to let any kind of wafery sort of batter rest for a little while.
Um I have my oven. I turned it to 350 and I just grabbed that same sheet tray from the praline and I set my molds on it because I think that the technique is going to be to preheat the molds. Like bake them, get them hot, take them out of the oven, add the batter, put the lids back on, stick them back in the oven, and bake until they're set. I don't know if it's going to work. And I've also been thinking, do I need to grease the molds? I might need to grease the molds. So, I've been thinking about like maybe rubbing a little bit of neutral oil really thoroughly into the grooves, adding a couple droplets. And I have a paper towel and I'm just going to rub it like buff it into the steel, basically. I do not want it to pool. I don't want to use too
much oil that it's going to pool in the molds. Okay. So, now into my oven and I'm going to let it preheat for over maybe 15 minutes or so. All right. So, after like 12 minutes of preheating, I'm going to get set up to start. Now, it did occur to me that I could just like fill the molds, put them in the oven, and let them bake that way. The batter has to go into a hot mold. Mostly to prevent sticking and also just to get the right texture for the wafer, I think. I'm going to snip a little opening. And I'm going to grab my sheet tray.
Now, how am I going to get the tops on? It's It's an interesting question. I'm just winging this. I really don't know what to do. But let's just try. And I'm piping what I'm guessing is probably more than I need. I didn't hear any sizzling. So, we'll see about that. So, the lids are on. Let's throw it back in. Check it after maybe 5 minutes. Not long. Let's take a look. Oh! Oh my gosh! It really worked. This is so cool. Oh my gosh. I mean, I guess I'm not surprised about that part. It's like the mold is a mold. And it works. But now, oh my gosh.
Wow, it's not sticking though. So, now I'm going to put these back in the oven because it needs to be exposed to the air to then dehydrate further. But it looks so good. I'm so excited. I'm going to get this back in. Let's see. Oh my goodness. Okay. I'm just going to try to lift it out, basically. Uh Tweezers? I'm going to Well, I'm going to grab a skewer, maybe. Oh my gosh, this part's so delicate. Oh my gosh. Huh! Wouldn't it be easier to cool first? I think when it cools, it's going to become so brittle that it might be very difficult to unmold. So, I am having some sticking.
No. So, I did not get that out in even close to one piece. So, but I'm Here, let's try this one. I feel like I need to either bake it more or bake it less in a way. I think I might also have to do some trimming initially after taking like the bottom of the mold off. The problem with the top of the mold is that it's just there's a lot of corners and like angles and nooks. Okay, you know what I want to try? I want to try doing this again and I'm going to try not preheating the mold and see what happens because just as an experiment cuz it would be easier to not have to do the in and out of the oven so much. So, let me get this mold off of here.
Kind of wipe it out. It would be easier if I had some kind of baker's joy like a spray, but I don't have that. I'm going to this experiment this testing is kind of like I'm going to try baking them upside down to see if I can get them to rest on like the half of the mold that is like taller part. I don't know. I don't know how to say that. Okay. I'm going to grab my pastry brush and I'm going to try to brush some oil some of the excess oil, but also will just try to distribute it. All right, let's try this. So, I'm going to let these bake for maybe 8 minutes or so, maybe even 10 to really let the wafer batter set and then let's just take a look and see.
I just need it to look right. Do I need it to be right or look right? All right, let's try to take these off. I kind of think they're going to stick to the to what is now the top. Yeah. Oh, yeah. Well, it's it's stuck. Trying to get it on to like the opposite side of the mold, whatever however to call that, did not It just stuck to the bottoms. But now let me get these back in and let me get them baking longer. I want to actually wait until they're like maybe truly golden brown. But before I do that, let me trim a bit so that I just imagine that's going to make it easier to unmold. It's just like less stuff to have to detach from the mold.
Let me get these back in and then we're going to bake again until they're golden brown and hopefully they even self-release from the molds. I'd be in a better mood if my praline was ready to go. But it's not. It's not looking great. What I'm in a difficult situation with this batch because what I have This is basically caramel and nut solids stuck together. And then every the liquid is melted butter plus the hazelnut oil from the nuts. So the problem is that the solids are like really sticky cuz it's like all this caramel. So I'm going to try I'm going to grab my hand mixer. I think that the food processor is no longer going to do anything helpful. So I'm going to grab a bowl and mixer and I'm going to start
with fresh butter that's room temp that hasn't been melted. And basically my thought is to see if I can whip the butter and add small quantities of the like caramel nut solids and get it to kind of not like it won't dissolve cuz it's not going to there's not really any water, but to get it to kind of like disperse. So let's just see what happens if I add like a small clump. I just feel like it's not going to work. It's so thick. It's really hard to incorporate ingredients that have such different consistencies and like textures. Like this is so thick. But let's just see. This is really truly not incorporating.
Like I'm just creating like little greased nuggets of the caramel. Like this is so frustrating. What a waste of ingredients. Oh my gosh, Vince. This is I'm fragile right now and I'm in a bad mood. So, be nice to me. It looks good. No, it doesn't. What are you talking about? It looks good. What kind of nonsense is that? No comment. No it before you did that. You said this isn't going to work. Yeah, that somehow that helps. Okay, let's see. Now, there is some concern with the crap with cracking. I feel such a sense of obligation to Kyle to make this work.
Foil is not going to work, I can tell you right now. But I'm thinking maybe some kind of parchment strip. Little strips. But that's a pain in the ass. Oh. All right, any ideas? Parchment strips. Any other ideas? I do have one question. You know the spray that's got the flour in it? Yeah, that's what I'm talking about. Baker's Joy. Do you think that would help the release better cuz it's not actually making contact with the mold at all?
Yes. So, let's go get that. All right, let me think. That's one idea. Do you want to say that you're going to make the praline again? I'm so annoyed to make that again. It'll be good. Well, the bottom is way easier than the top. What am I going to do about the top? That is I do not know. I'm thinking. Just let me think. We're back on track everyone. Sometimes I don't like it when things don't work the way I want them to. But I have a new batch of praline paste. And now I'm going to add it to my butter and I'm going to kind of whip it in. It's a little shiny cuz this
is still a little warm. So I'm going to whip it until it cools off a bit. All right, this is working as I want it to sort of, but it's just it's too warm. So I'm going to actually set everything aside. I'll come back after this has cooled a bit. Our production assistant went out and got us this bake-like nonstick baking spray. It has flour in it, so it helps to release easily. And while we had lunch, Calvin seasoned the molds with oil in a hot oven. So let's do another round of testing and just seeing if we can get it to pop out. Well, I'll tell you they're certainly sliding around now. I really think it's not going to stick. So I'm feeling good about it.
All right, let's take this off. Well, that's a good Your towel landed, I think. Did I snag on the Oh, that's such a bummer. But, it's a good sign. But, it's But, it unstuck. Nice. Yeah, right? [snorts] That's a Kinder Bueno bar. Here we go. This still needs to be dehydrated further so it dries out more, but like this is a 3D wafer. Put on there. I've now made heart of a half of one Kinder Bueno. I need to come up with a solution for like touching the molds with my hands so that I can maneuver them more easily rather than dealing with bulky kitchen towels. So, I have some nitrile gloves here that we use at home for like cooking projects. And I have I've been
told by Cal, who uses it? Barbecue or something. Oh, bar- barbecue like pit masters? Yeah. That a pair of cotton gloves plus nitrile gloves is enough heat insulation to be able to touch this stuff. I want to get my filling done so I can check that off the list. It's just kind of warm in here and so my butter, it's like a little soupy. It's a little bit at a higher temp than the optimal like whipping temperature for butter, which is like 68° F. So, I'm going to chill it down and do a quick ice bath while I'm beating it to fluff it up. Now, I don't want to make it too cold, so I'm just I'm not doing a ton of ice water. So, I just need to get like whipped and fluffy.
I'm going to add a little bit more of that praline paste. Mhm. I think this is ready. I do want it to firm up a little bit still. So, I'm going to keep it I have a little drink fridge down here. That's not as cold as fridge temp. It's like 40-something or 50-something. Let's see what it is. It's Yeah, it's like 40 What does it say? 48? I'm going to pop this down there. And just let it kind of hang out until I'm ready to fill, which is hopefully soon. I'm going to get these gloves back on for unmolding. I'm nervous. 15 minutes later, let's take a look. Lots of browning.
Try to clean off the molds. Nice. [snorts] So, seeing that this is a little golden brown, I know it is baked more. And even though there's some cracking, it's sort of the it's sort of fine. And it's not like huge big gaps. So, let's try to lift this off. And now this guy. [snorts] I want to reserve celebration for when I'm actually done. But kind of worked. It kind of worked. I'm going to repeat that whole process. Grease, fill, cover, get these baking again. But I feel the best I felt all day so far. Okay, back to feeling better. My filling has firmed up a little bit. Let's I'm going to give it a quick re-whipping and I'm going to get it into a piping bag.
All right. So, now I want to try to fill this. This part will be fun, I think. So, I'm going to just pipe like a blob into each well. I'm I'm wondering if I should pipe a dab. Cuz then the filling will like adhere to itself. That's just kind of the idea. And then you guys are going to be like, that's such a bad idea. Don't do that. But I want to try it anyway. I can't help it. I really want it to be smooth. Wait, you guys, that worked. That Instant improvement from the last time I tried to make Kinder Bueno.
I'm going to grab some chocolate and my induction burner. And we're going to try to wrap it up. There we go. I need to weigh out my seed chocolate cuz I'm going to use the seed method this time. I go back and forth, but I already have it written down, so that's what I'm going to do. I want to warm this up to 120° F. Sometimes I overshoot it pretty bad. Oh, I'm Oh my god. What do I do? I overshot it like crazy. How much is that bad? Yeah, I think that's bad. How did it get so hot? All right, I'm going to just keep going. I've decided. So I'm adding my seed chocolate even though I overshot my first temp pretty significantly.
We're at 80 We're at like 93. So I still have a ways to go to get down to what I said, 81. I guess I said 81. So down to 81, back up to 88 to 90. 88. All right, I'm killing the heat. I'm going to leave this on here while I pull that one out. That is going to be like the best one yet. So, here's my method. I'm going to try to dip the bottom.
Uh it's like already seems like Chocolate is like a suction. Like it's just so thick. And now I'm going to rest it on my tweezers. I baby never been more negative about a recreates than this one. Just because it was like I hate when it drags on a step. Like I love a recreates when it's you know, like going through all the different components and like getting something done. This one was just like so tedious. But at the same time, it's incredible that Kyle and his dad Mike made us a mold for this and it's the kind of thing where it's like maybe don't judge the process until you get to the end cuz then in the end it
looks really, really good. Okay, obviously the size is different. But like look at how good. Even though temp- tempering chocolate is not my favorite, I will say it covers up a lot. So, that's really good. It covered up all the cracks. It kind of this one Honestly, theirs is harder to hold than mine. Show it to you. Looks so good. Also so crunchy. Mhm. I actually think I could have done more filling. The hazelnut flavor is not as prominent as I would like it to be. One thing I always forget is how strong the chocolate is when I'm using like a nice dark chocolate. But as far as the proportions and like the dimensions of everything and like biting into it and seeing like the two halves and the wafers, having achieved a three-dimensional wafer at all I think
is kind of amazing. It's really crunchy and overall kind of amazing. And I am very proud of myself. But this whole episode is in celebration of reaching 1.5 million subscribers, which is amazing and almost 6 years into the channel. It's so cool that like we're still growing. And I just want to thank everyone for being here for some or all of the time and checking out our new episodes. So thank you so much. I'm so happy to have been able to do this again. Let us know ideas for the next recreations. I'm always interested to hear like what people are into. And thank you so much for watching. Don't forget to like and subscribe.
