I Tried Making Homemade Drumsticks | Claire Recreates

Claire Saffitz x Dessert Person
30 Apr 202442:14

Summary

TLDRIn this engaging video, the host embarks on a nostalgic journey to recreate a classic childhood treat: the ice cream cone. They meticulously deconstruct the original, noting its vanilla ice cream, chocolate coating, and peanuts, and candidly critique its taste and texture. With a clear vision to improve upon the original, the host outlines a detailed plan involving making and forming the cone, creating a chocolate coating, crafting the ice cream, and assembling the final product. The process is filled with trials and errors, from batter consistency to temperature control, yet the host remains undeterred, iterating and refining each step. The result is a delightfully upgraded version of the classic treat, featuring a crisp waffle cone, velvety malted milk ice cream, and a thin, hard chocolate shell. Despite the laborious process, the host expresses satisfaction with the outcome, offering viewers a behind-the-scenes look at the creativity and persistence involved in culinary innovation.

Takeaways

  • 🎯 The main goal is to recreate nostalgic snack foods by improving upon their original versions with better quality ingredients and techniques.
  • πŸ“ The process involves meticulous measurements and attention to detail, such as the precise dimensions of the ice cream cone and its components.
  • πŸ” There's a focus on learning from mistakes and iterating the process to achieve a better result, such as improving the crispness of the cone and the texture of the ice cream.
  • 🍦 The ice cream used is a 'cremon glas' style, which is a stirred custard ice cream made with dairy, eggs, sugar, and malted milk powder for a distinct flavor.
  • πŸ₯„ The use of a waffle cone maker and hand blender ensures consistency in the texture of the cone batter and the even incorporation of ingredients.
  • 🍫 High-quality chocolate and coconut oil are utilized to enhance the flavor and texture of the chocolate coating on the cone and the Magic Shell coating.
  • 🌑️ Temperature control is crucial when melting chocolate and cooking the custard base to prevent overcooking and ensure the right texture.
  • ⏱️ Patience is key, as freezing the cones and allowing the ice cream to set takes time to achieve the desired consistency and structure.
  • πŸ”„ The process includes multiple steps such as making and forming the cone, making the chocolate coating, preparing the ice cream, assembling, and dipping in chocolate and nuts.
  • 🧊 The use of dry ice and a quick freeze method is considered to prevent the ice cream from melting and to maintain the cone's crispness.
  • 🍯 Flavor enhancement is achieved by using ingredients like vanilla paste for a speckled appearance and malted milk powder for a richer, less sweet ice cream base.

Q & A

  • What is the central concept of the transcript?

    -The central concept is about recreating nostalgic snack foods from childhood, improving upon their original versions, and the process of making a homemade ice cream cone treat.

  • Why does the speaker believe that the snack food they are recreating is a good candidate for improvement?

    -The speaker believes it's a good candidate because they enjoyed it as a child but recognize that it's not made with high-quality ingredients and the cone could be crispier, indicating there's room for enhancement.

  • What are the basic components of the ice cream cone that the speaker identifies?

    -The basic components identified are the cone, the ice cream filling, the chocolate coating on the inside of the cone and outside of the ice cream, and the peanuts on top.

  • What is the significance of the coconut oil mentioned in the transcript?

    -Coconut oil is significant because it is used as a base for the chocolate coating on the ice cream cone. The speaker notes that coconut oil is fluid when melted but hardens when cold, which is ideal for the coating.

  • What is the game plan outlined by the speaker for recreating the ice cream cones?

    -The game plan includes making and forming the cone, creating a chocolate coating, making the ice cream, filling the cones, forming the ice cream 'bulbs', assembling the cones with the ice cream, and finally dipping and coating them with nuts.

  • What is the challenge the speaker faces when trying to form the 'bulb' at the top of the ice cream?

    -The challenge is to find a way to shape the ice cream into a bulbous form that fits the cone properly. The speaker considers using a mold, piping, or an ice cream scoop to achieve the desired shape.

  • Why does the speaker decide to bake the cones after forming them?

    -The speaker decides to bake the cones to ensure they are really dry and crisp. This is important for the final texture of the cone, which should be crunchy rather than soft or chewy.

  • What is the purpose of using a double boiler to melt the chocolate?

    -A double boiler is used to melt the chocolate gently and evenly. This method prevents the chocolate from burning due to direct high heat and allows for a smoother, more controlled melting process.

  • How does the speaker plan to freeze the ice cream filled cones?

    -The speaker plans to use dry ice to freeze the ice cream filled cones quickly. This method is intended to prevent the ice cream from causing the cones to become soggy.

  • What is the speaker's approach to making the ice cream itself?

    -The speaker is making a Cremo glazed style of stirred custard ice cream, which involves cooking dairy, eggs, and sugar together on the stove until it thickens. The mixture is then cooled rapidly and spun in an ice cream machine.

  • What is the final test the speaker does to ensure the quality of the homemade ice cream cones?

    -The final test is to taste the homemade ice cream cones to check for the desired texture and flavor. The speaker is looking for a shattering chocolate shell and a creamy, not overly sweet, vanilla ice cream.

Outlines

00:00

πŸ˜€ Frustrations and the Challenge of Recreating Childhood Snacks

The speaker expresses frustration with the stress of not wanting to mess up an important task. They discuss the concept of recreating snacks from childhood and improving upon them as an adult. The plan involves making and shaping cones, creating a chocolate coating, preparing ice cream, and assembling the final product. The novelty is in the immediate access to a treat that usually requires a trip to an ice cream shop. The speaker also discusses the components of a mass-produced ice cream cone and suggests improvements, such as using high-quality chocolate. They take measurements of the ice cream and cone, and identify the need for a waffle cone maker and an ice cream maker.

05:00

πŸ€” Ingredients Analysis and Game Plan for Cone Creation

The paragraph delves into the ingredients found in skim milk, sugar, peanuts, coconut oil, and other components used in the mass-produced snack. The speaker hypothesizes that the chocolate coating is based on coconut oil due to its hardening properties when cold. They outline a game plan that includes making the cone, chocolate coating, ice cream, filling the cones, forming the ice cream bulb, assembling, and finally dipping and coating with nuts. The speaker also discusses the challenge of finding a stovetop waffle cone maker and settling for one with a square pattern. They use a waffle cone recipe from pastry chef Stella Parks, with modifications, and detail the process of mixing the ingredients using a hand blender.

10:01

🍦 The Process of Crafting the Perfect Waffle Cone

The speaker describes the process of making waffle cones, including greasing the waffle iron lightly and using a pastry bag to pipe the batter. They discuss the challenges of achieving the right size and shape, such as the batter spreading too much or the cone not being even. The speaker also addresses the issue of the cone's seal opening up during cooling and their attempts to reform the cones. Despite some frustration and broken cones, they decide to move forward with the ones that are intact and plan to make more after lunch, also considering baking the cones to ensure crispiness.

15:03

🍫 Melting Chocolate and Preparing for Cone Coating

The speaker discusses the process of melting chocolate for the interior of the cone shells, noting that tempering is not required since the cones will be frozen. They describe using a double boiler to gently melt the chocolate and plan to coat the cones with chocolate, ensuring an even thin layer. The paragraph also covers the speaker's realization that more chocolate needs to be added to the bottom of the cones for a better coating. The use of dry ice is mentioned as a method to freeze the cones quickly, preventing the ice cream from causing the cones to sag.

20:03

πŸ₯š Making the Ice Cream Base and Filling the Cones

The paragraph details the process of making a cremon glaz, a stirred custard style ice cream base with dairy, eggs, sugar, and malted milk powder. The speaker explains the cooking process, the importance of achieving a ribbon stage, and the decision to cool the mixture rapidly in an ice bath. They then proceed to churn the mixture in an ice cream machine, with plans to freeze the cones before filling them with the soft ice cream to set it quickly and maintain the cone's crispness. The speaker also talks about adding nuts and preparing a coating for the assembled cones.

25:04

🧊 Final Touches and Assembling the Completed Cones

The speaker focuses on the final steps of the process, which include checking the ice cream's texture and deciding it needs more freezing time. They portion the ice cream into a loaf pan and then proceed to fill the cones, ensuring the ice cream is smooth and the tops are even. The speaker expresses stress over the lateness of the process but remains committed to finishing the task. They discuss the challenge of attaching the ice cream domes to the cones before they melt and the decision to store the partially completed cones in the freezer for later completion.

30:04

🍫 Completion of Magic Shell Coating and Final Assessment

The speaker creates a homemade Magic Shell using leftover chocolate and coconut oil, intending to dip the assembled cones for a thin, even coating. They discuss the process of melting the Magic Shell and dipping the cones, making adjustments to their technique to prevent the shell from detaching. After allowing the cones to harden, the speaker compares theirζˆε“ (finished product) with a store-bought version, noting that their version is larger and closer to the picture on the box. They taste test their creation and find it to be an improvement on the original, with a crunchy cone and a pleasant balance of flavors. The speaker concludes by expressing satisfaction with their re-creation and openness to recreating more nostalgic treats in the future.

35:05

πŸŽ‰ Reflection on Success and Future Recreation Plans

The speaker reflects on the successful re-creation of the nostalgic treat, noting that it turned out better than expected. They comment on the appearance and taste of their homemade ice cream, which closely resembles the original with the added benefit of a more desirable taste and texture. The speaker also discusses the presence of a chocolate plug at the bottom of the cone and the overall enjoyment of eating their creation. They express that while the process was a lot of work and took over a day to complete, they are excited about the possibility of recreating more favorite nostalgic treats and invite viewers to suggest items for future episodes.

Mindmap

Keywords

πŸ’‘Recreating Snack Foods

Recreating snack foods refers to the process of taking a nostalgic or childhood snack and either replicating it or improving upon it with better ingredients or techniques. In the video, the host attempts to recreate a popular ice cream treat by analyzing its components and then crafting a homemade version that is both reminiscent of the original and enhanced with higher quality ingredients.

πŸ’‘Waffle Cone Maker

A waffle cone maker is a kitchen appliance used to create waffle cones for ice cream. It is an essential tool in the video for making the cones from batter, shaping them into the desired form, and then baking them to achieve a crisp texture. The host discusses the importance of having a waffle cone maker and uses it to make cones for the homemade ice cream treat.

πŸ’‘Chocolate Coating

Chocolate coating in the context of the video refers to a layer of chocolate that is applied to the ice cream cone both on the inside and outside. It serves a dual purpose of adding flavor and providing a textural contrast. The host discusses using high-quality chocolate and coconut oil to create a coating that hardens when cold, similar to a Magic Shell.

πŸ’‘Ice Cream Base

The ice cream base is the foundational mixture from which the ice cream is made, typically consisting of dairy, eggs, and sugar. In the video, the host makes a 'cremon glas' style ice cream base, which is a custard-based ice cream. The base is cooked on the stove, cooled rapidly, and then churned in an ice cream maker to achieve a creamy texture.

πŸ’‘Texture

Texture in the context of the video refers to the physical feel of the food in the mouth, such as the crunchiness of the cone, the creaminess of the ice cream, and the shattering of the chocolate coating. The host is meticulous about achieving the right texture for each component of the treat, which contributes to the overall sensory experience of eating the recreated snack.

πŸ’‘Conical Shape

The conical shape is the traditional shape of an ice cream cone, which is essential for the video's project. The host discusses the challenges of achieving the correct conical shape for the homemade cones, including the need for a template or stencil to guide the rolling and shaping process.

πŸ’‘Caramelly and Light

These terms describe the desired taste and mouthfeel of the waffle cone. 'Caramelly' refers to a hint of caramel flavor, which adds a rich, sweet, and slightly savory note to the cone. 'Light' refers to the texture being crisp and delicate, not heavy or dense. The host emphasizes the importance of these qualities in achieving a cone that is both tasty and structurally sound for holding ice cream.

πŸ’‘Crunchy

Crunchy, in the context of the video, describes the preferred texture of the ice cream cone. The host aims to create a cone that is not only crisp when bitten into but also maintains its crunchiness even after being filled with ice cream and frozen. This is an important aspect of the overall enjoyment of the snack.

πŸ’‘Homemade

Homemade refers to food that is prepared in a private home rather than purchased from a store or restaurant. The video's theme revolves around making a nostalgic snack food from scratch, using homemade methods and ingredients. This often implies a higher quality or more personal touch than mass-produced alternatives.

πŸ’‘Nostalgic Treats

Nostalgic treats are foods that evoke memories or a sense of longing for the past. In the video, the host is recreating a childhood snack, which is a common theme in food-related content. The process of recreating these treats often involves a mix of replicating the original and improving upon it with better ingredients or techniques.

πŸ’‘Quality Ingredients

Quality ingredients refer to raw materials used in cooking that are of a higher grade or standard. The host emphasizes the use of quality ingredients such as high-quality chocolate and malted milk powder to enhance the flavor and overall experience of the recreated snack. Using such ingredients is a key aspect of the host's attempt to elevate the snack beyond its original version.

Highlights

The speaker expresses frustration over wasted work and the stress of recreating nostalgic snack foods.

Aims to recreate childhood snacks by improving upon their adult-tasted versions.

The novelty of the project lies in the accessibility and the treat-like feel of the snack.

Cross-section analysis reveals the basic components of the snack, including the cone, ice cream, chocolate coating, and peanuts.

The ice cream's texture is criticized as not being like real ice cream, and the peanuts help balance the sweetness.

The chocolate coating is identified as a key area for improvement using high-quality chocolate.

The cone's texture is critiqued for not being crisp enough and is targeted for enhancement.

Measurements are taken of the cone and ice cream to inform the recreation process.

A waffle cone maker and an ice cream maker are essential tools for the recreation process.

The cone-making process involves a hand blender and specific ingredients like egg whites, sugar, and corn starch.

A ring mold is used to shape the cone batter for even cooking.

The speaker encounters issues with cone shape and size, leading to adjustments and re-evaluation.

The filling of the cones with chocolate is approached with a method that ensures an even thin coating.

Dry ice is used as a secret weapon to freeze the cones quickly without sagging.

The ice cream is made using a cremon glaz style, which is a stirred custard method.

The speaker decides to freeze cones before filling them with ice cream to prevent hydration.

The final assembled cones are dipped in a homemade Magic Shell made from chocolate and coconut oil.

The finished product is compared to the original, noting that the homemade version tastes better and has a satisfying crunch.

Despite the labor-intensive process, the speaker expresses satisfaction with the outcome and willingness to recreate other nostalgic treats.

Transcripts

00:00

so frustrating I just hate when the work

00:02

I do gets

00:04

wasted often imitated never duplicated

00:07

the box say don't screw this one up yeah

00:10

so stressful who thought this is a good

00:12

idea don't worry I really do have a plan

00:14

oh

00:17

no I think the heart of this whole

00:20

concept is like recreating the things

00:22

you ate as a kid and tasting them as an

00:24

adult realizing maybe they're not as

00:25

good as you thought they

00:27

were and making a version that I love oh

00:32

so we're going to pick up the torch a

00:35

little sorry get these get the freezer

00:38

bags out the way and I'm going to try my

00:42

hand at recreating some snack foods

00:44

again looks okay to me looks okay thanks

00:46

guys thank you for saying that I know a

00:48

lot of mistakes that I'm not going to

00:49

make this

00:53

time speed camera speed quick clap so

00:57

weird I'm talking to Cal now not to be

01:00

overly confident but I already know what

01:02

I'm going to find here I think the real

01:04

novelty of these is that you had

01:06

immediate access to something that felt

01:08

like you had to go out to like an ice

01:10

cream shop for so it felt like an

01:12

incredible

01:15

treat let's take a look at the

01:16

cross-section so this is just all plain

01:18

vanilla ice cream the whole cone has

01:21

like a chocolate coating in the interior

01:23

and there's that chocolate coating that

01:25

goes on the outside as well so basic

01:27

components the cone the ice cream

01:28

filling the ch coating both inside the

01:31

cone and on the outside of the ice cream

01:33

and then the peanuts on top time to

01:34

taste

01:35

it smells

01:45

good the ice cream definitely is weird

01:49

when something's cold it mutes the

01:50

flavor the ice cream has that really

01:53

like jet puffed erated

01:56

texture that I don't love doesn't really

01:59

it tastes like real ice cream I'm going

02:01

to grab a spoon the peanuts help to

02:03

bring it into a less sweet place because

02:06

you have that kind of like Savory

02:07

toasted nut to balance everything out

02:09

the chocolate is mostly a textural thing

02:12

it's there to like shatter same

02:15

satisfying thing with the cret wow so

02:18

anything mass produced that has

02:20

chocolate in it immediately there's an

02:22

opportunity to upgrade that and use like

02:24

high quality chocolate now the cone I

02:26

want to try so when I like press on it

02:28

see how it's sort of like not breaking

02:30

it's kind of like bending doesn't seem

02:33

like the most crisp ice cream

02:35

cone tell that it's just

02:38

not okay so here's a piece of cone that

02:41

was like with the chocolate coating on

02:45

it it's not like so soft as to be chewy

02:49

but it could definitely be more

02:51

crisp

02:53

honestly this is pretty good like I

02:55

would enjoy eating one of these as an

02:56

adult but I would also know that I

02:58

wasn't really eating high quality ice

03:00

cream or

03:01

chocolate and the conone could be better

03:03

too so I kind of think it's like our

03:06

perfect test subject

03:08

for kind of bringing this idea back

03:12

because like I'm into it I like it but

03:16

I'm also really into the idea of

03:17

recreating it because I know I can make

03:19

a lot of

03:21

improvements so I want to take a couple

03:23

of measurements I'm going to remove the

03:25

ice cream from the cone part the top of

03:28

the cone diameter is is from outer shell

03:31

to outer shell 4 1/2 CM cone length 11

03:36

then ice cream the like top ice cream

03:38

portion height is about 4 cm I'm going

03:42

to call this the bulb the

03:45

diameter

03:47

is 6 cm number one challenge of

03:51

recreating this at home you need a

03:54

waffle cone maker that I got I I was

03:58

able to anticipate that we were doing

04:00

this at least a little bit so I already

04:02

have that so great and I already have an

04:05

ice cream maker so we're good there and

04:07

I have dry eyes so I'm feeling really

04:09

good I love dry eyes it's amazing the

04:12

one thing that I don't that I didn't

04:15

really prepare for or plan in advance

04:18

is how am I going to

04:22

form this like the the bulb at the top

04:25

of ice cream so yes I could use a mold I

04:28

thought about piping it and I just kind

04:30

of thought about my ice cream scoop so I

04:32

want to grab my ice cream scoop and

04:33

measure that to see if it's a similar

04:35

size it's not quite the same but it

04:38

feels really similar okay so before I

04:41

get started let's see what's inside skim

04:43

milk sugar peanuts coconut oil way corn

04:46

syrup bleached wheat flour palm oil

04:48

cocoa Palm oan soy leian soybean oil

04:51

cream bar gum monoglyceride milk salt

04:54

natural flavor caraban gum anato color

04:58

one thing that jumps out is coconut oil

05:00

and that makes me really think that that

05:02

chocolate coating is actually coconut

05:04

oil based coconut oil when it's melted

05:06

is really fluid but when it's cold or

05:09

even room temp it's pretty hard

05:10

everything else is like so

05:12

standard I'm okay with this for the most

05:15

part my thoughts on game plan are the

05:17

following one make and form cone two

05:19

make chocolate coating three make ice

05:22

cream four fill cones five form bulbs

05:26

six assemble seven dip and coat and nuts

05:30

oh can I just show you this for a second

05:31

yeah so

05:33

I okay really what I did was I spent

05:36

like an inappropriate amount of time

05:37

online looking for a stove top waffle

05:40

cone maker cuz I thought it'd be really

05:41

fun and like old timey it's not really a

05:44

thing so I order this one which I picked

05:48

because mostly the greates have square

05:52

pattern rather than like diamonds or

05:54

whatever so I think it's going to look

05:56

really similar the the waffle maker came

05:58

with this like cone former cone form 11

06:01

cm

06:03

up is about there this might be a little

06:07

bit more like wide at the top than what

06:10

I'm going for but we'll see you could

06:11

make your own form I could make my own

06:13

form but out of what this is also like

06:15

another great part of this is like I can

06:16

rely on other pastry chefs and recipe

06:20

developers I found what looked like a

06:22

really good waffle cone recipe from the

06:24

pastry chef Stella parks on serious eats

06:28

and I just made some modifications just

06:29

based on what we're doing today so I'm

06:32

going to mix everything with a hand

06:33

blender because that is going to ensure

06:35

that everything is really really really

06:37

well mixed and whenever I'm working with

06:39

a hand blender a really handy vessel is

06:42

a quart container because having

06:44

something narrow with tall sides is

06:47

perfect for like getting that hand

06:49

blender in there I need egg whites which

06:51

works out really well because the yolks

06:53

I'll save for making the ice cream base

06:54

because I know that's going to be like a

06:55

cremon glaz which has egg yolks in it 3

06:59

oz of egg whites 1/4 cup of white sugar

07:02

but I can just weigh everything cuz I

07:03

know that that's 50 g 1/4 cup brown

07:06

sugar I'm going to use demarara

07:09

just because I like it so

07:12

much and I'm going to blend it so I know

07:14

it's going to all

07:16

get dissolved so 50 g of that 3 tsp

07:21

melted

07:22

butter I'm going to melt this in the

07:25

microwave okay

07:30

I'm little living on the edge here just

07:32

melting butter on full power but that's

07:34

why I'm watching it this has to cool

07:36

before I add anything now 2 teaspoons

07:38

vanilla extract eyeball

07:41

that a tablespoon of corn

07:45

starch half a teaspoon kosher 1/4

07:50

teaspoon baking soda this is a half so

07:52

I'll just eyeball half of

07:56

that okay a half a cup of flour I can

07:58

weigh that out it's

08:00

about 68

08:02

G so time to mix so I'm going to add the

08:07

butter I might add an extra splash of

08:10

water I had like a little bit less egg

08:14

white than called

08:18

for all right it's looking good I'm just

08:21

going to grab a little spatula to scrape

08:23

everything down it's that going to fall

08:25

over

08:33

oh stay it with

08:40

[Applause]

08:43

me okay I think

08:46

that seems thorough enough one classic

08:51

question how many of these do I have to

08:53

make four four

08:55

okay I really like that answer that

08:57

works for me a box is

09:00

eight well we got the family pack so a

09:03

box is actually

09:04

12 but I'm not making that many so

09:06

there's my batter good consistency part

09:08

of me wants to put this in a Piping Bag

09:10

so I can pipe

09:14

it onto the

09:17

iron but actually part of me wants

09:21

to like weigh out portions so I know

09:24

exactly how much to put on the

09:28

iron but it's a little bit

09:31

liquid just thinking what how do I want

09:33

to get it into the

09:37

iron I have it a set of ring mold so

09:40

it's like do I pipe it you know do I put

09:42

a ring mold basically like this on the

09:45

surface of the iron fill it by piping

09:48

lift it up and then cuz it's going to

09:50

help me make it really

09:52

round and I'll maybe achieve something

09:54

similar to like weighing it out and I

09:57

don't really know what I want as far as

09:58

temperature so min max I'm going to

10:01

split the difference it's heating up I

10:04

need to grease them but I want to grease

10:06

them like so so lightly so I'm going to

10:08

grab I think just like a little oil

10:11

maybe just some neutral oil on a brush

10:13

you know what not even a brush like a

10:14

paper towel just to rub it

10:16

on smell though like new plastic oh do

10:20

you smell it mhm so I'm just going to

10:22

get my pastry bag

10:25

together going to just snip a little

10:27

opening you know like a/4 in opening not

10:29

very big I don't remember where we got

10:31

these like little tongs but they're

10:34

actually like weirdly handy so I'm just

10:36

going to do a little oil on the paper

10:38

towel just want to get a little bit of

10:41

oil on

10:44

there really thin layer this is 5 cm in

10:48

diameter and I want to go to 11 so let's

10:50

just see this is going to help me gauge

10:53

how much better oh my God that came out

10:55

really fast

11:00

I want to apply a lot of pressure to the

11:03

iron because I want it to get

11:07

thin smells good does smell good so it

11:10

didn't really make a very nice Circle I

11:12

might have to basically cut them with my

11:15

ring Cutters when they come out actually

11:17

that's so much easier

11:19

than measuring the amount of

11:21

batter I'll just cut them into a perfect

11:23

circle the diameter that I need when

11:26

they come out nice golden even color

11:28

though I'm really happy about that not

11:30

even really big enough so it's pretty

11:33

close let's just wrap it around here and

11:36

see if this is going to give me the

11:38

right

11:41

size okay so one problem I didn't

11:43

anticipate is that there's like one

11:45

Higher

11:48

Side and where the cone meets I mean

11:51

first of all this looks really good but

11:53

I didn't anticipate that like I'm going

11:55

to have to cut

11:57

off hold like can I unwrap no I

12:05

can't okay so actually I'm going to have

12:07

to make these way bigger than I thought

12:09

and then Lop off the top basically that

12:13

overlap in the cone is curved so I'm

12:16

trying to picture what this shape is

12:18

when it's flattened so I want to

12:19

basically recreate that shape in paper

12:21

wrap it around the cone see if

12:23

it's gives me a cone that's like

12:25

completely level at the top and then I'm

12:28

going to recre create that shape in the

12:30

waffle iron so at the lowest point I'm

12:35

good this will help me not only

12:37

determine what is the actual shape of

12:38

the thing that I'm rolling but it will

12:40

also help me determine if the mold gives

12:42

me the right diameter at the opening of

12:44

The Cone M it's six so that's a little

12:47

bit bigger but at the same

12:50

time it's also kind of like exactly that

12:54

size

12:56

so I'm okay with that

13:00

so it's like a

13:02

football yeah so new plan this is the

13:05

shape that I need I guess you could kind

13:07

of do it like that and then you

13:10

roll so this is

13:12

Edge this is point making myself a guide

13:16

on my stencil let me just double check

13:17

that that's correct so it didn't totally

13:20

meet so I just have to roll really

13:22

carefully

13:25

basically and maybe figure something out

13:28

about that maybe I'll make a new stencil

13:30

that's just like really precise because

13:32

I want this to be hemispherical so I

13:34

think I need to make a compass that's a

13:37

lot more

13:40

cone I kind of want to make this nicer

13:44

and

13:44

rounder no whatever okay stop it stop it

13:48

it's going to take forever the question

13:50

mark now is like how much batter because

13:53

I need to fill this area on once it's

13:56

pressed down on the iron it's going to

13:58

definitely take a little tral error but

13:59

I'm going to go for it oh well it came

14:02

out the sides oh wow all right well that

14:04

was plenty all right I want to get this

14:06

off of the iron see how it's really soft

14:08

and pliable like a pancake well that was

14:10

definitely enough batter they're a

14:13

little thick but now I have to get it

14:15

aligned on the grid which it's not it

14:20

also shrunk a little from cooling all

14:22

right let's just try this I'm going to

14:24

take it off time to

14:27

roll it's not bad is my first thought

14:30

I'm a little concerned about that but I

14:32

have an idea and I'm also a little

14:34

concerned that it's just not going to be

14:35

really

14:36

crisp but like looks pretty good nice

14:39

and straight could

14:41

always trim a little bit if I need to

14:44

what I'm thinking I'm going to do is I'm

14:46

going to make a bunch of cones like this

14:48

and then I might bake them I could

14:52

literally just like bake them like that

14:53

to make sure they're really dry and

14:55

really crisp but we'll see how this

14:57

cools and I might add I might like dab a

15:00

little batter like that on that opening

15:03

so and that have that bake so it really

15:05

seals it cuz I know I have the chocolate

15:07

but when I try to fill it with liquid

15:09

chocolate it's just going to come right

15:10

out that opening and also by the way

15:12

guys I'm at like 10 and 1/ 12 CM because

15:15

I didn't take into account that it

15:18

shrinks as it continues to cook in the

15:20

waffle iron cuz it's losing moisture

15:22

okay I just had an idea going to grab my

15:24

wheel cutter this is going to make it a

15:26

lot

15:27

easier to to cut around my stencil I

15:30

don't think I need the oil I'm going to

15:31

try without it's just kind of an extra

15:33

step so now I have a game plan I have to

15:35

cut this stencil wider to account for

15:37

shrinkage during the like griddling all

15:41

right it didn't

15:42

stick smells like an ice cream sh it

15:45

does right so that looks good as far as

15:47

the color let's get this off there's my

15:50

Center Point going to back off by a

15:53

little bit so that I can try to overlap

15:56

at the very tip of the cone oh help

16:02

I mean I got a little too done right at

16:04

the very tip so it cracked but more

16:08

successful than the last one it is still

16:11

not like so even new

16:16

thoughts I think I need a new

16:21

stencil because I think this curve needs

16:23

to be reduced so that I'm not getting

16:25

that angle and this curve needs to be

16:28

increased to account

16:30

for the sh like the

16:33

shrinkage okay I'm going to make a new

16:35

stencil I need another piece of

16:42

paper definitely different than just

16:45

using like a compass but oh well and

16:47

this is going to make it a lot better

16:49

let's

16:54

hope that's pretty golden more golden

16:56

than I've been making it but the more I

16:59

go on the first cook the less trinkets

17:00

I'll have

17:02

actually it's already a little crunchy

17:05

oh no I hope I can still form

17:07

it it might be too late oh my God I

17:09

might have to go right into this ah I

17:12

waited too long and it cracked I have to

17:14

say I did think it would be easier than

17:15

this see how it cracked I went a little