Up next in 10
Always Room for Chocolate - 3 Chocolate Dessert Recipes - Paula & friends make chocolate desserts easy. Learn how to make cream puffs and more! Paula’s Best Dishes, Season 8, Episode 4.
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------------------------
00:00 Intro
1:00 Chocolate Explosion Cheesecake Recipe: https://www.pauladeen.com/recipe/chocolate-explosion-cheesecake/
3:13 Chocolate-Almond Brickle Recipe: https://www.pauladeen.com/recipe/chocolate-almond-brickle/
13:29 Chocolate Cream Puffs with Hazelnut Filling Recipe: https://www.pauladeen.com/recipe/chocolate-cream-puffs-with-hazelnut-filling/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
i got my boyfriend stan the candy man in
0:03
the kitchen with me today i'm a happy
0:05
chick stan is the owner of savannah
0:08
candy kitchens and he's gonna help me to
0:11
make your chocolate dreams come true
0:13
today first up for all you sweet tooth
0:16
lovers is our chocolate explosion
0:19
cheesecake doesn't that look delicious
0:22
look at this y'all and then stan makes
0:24
one of his favorites a chocolate almond
0:27
brickle brown sugar and butter i don't
0:29
think that could be anything but good
0:31
and to round off this chocolate fairy
0:33
tale today a new friend stops by to help
0:36
me with a hazelnut filling for our
0:38
fabulous chocolate cream puffs you know
0:41
there's always room for chocolate
0:48
stan is the man here in town he is a
0:50
dear dear friend and i love him to death
0:53
he owns savannah candy kitchens here in
0:55
town so for all you chocolate lovers
0:59
this show is for you we are gonna make a
1:02
chocolate explosion
1:04
cheesecake today y'all and it's gonna
1:07
take the entire show for us to put this
1:10
cheesecake together stand because it's a
1:12
dad gum many layers to it i don't care
1:15
if it takes all day like if we eat some
1:18
at the end stan is chopping some almond
1:20
shell he's getting ready to make
1:22
almond bread
1:24
not brittle brickell brickle what's the
1:26
difference between breakfast i believe
1:28
it's a lot softer i didn't realize the
1:31
difference between brickell and brittle
1:33
y'all
1:34
but i'm gonna start putting our
1:36
cheesecake together now i have
1:39
dropped in six tablespoons of butter to
1:42
my double boiler here i'm gonna add two
1:45
eggs six ounces of chocolate
1:48
a half a cup of sugar
1:50
two tablespoons of flour and we're just
1:53
gonna just cook this on top of the the
1:56
stove
1:57
over the boiling water just till the
1:59
chocolate melts y'all then we're gonna
2:01
put it on our graham cracker crust and
2:03
you can go on foodnetwork.com
2:06
if you need the recipe for the graham
2:08
cracker crust look at that butter
2:10
popping it up butter makes it better
2:13
immediately yes immediately
2:16
all right so this is looking good
2:19
[Music]
2:23
all right if you'll pass me that crust
2:26
i think everything is melted in here i'm
2:28
going to turn this
2:30
uh off
2:31
and i'm just going to pour this in
2:36
no you you got many nuts to chop so
2:40
i'm just gonna pour this
2:42
in here we're gonna put this in a 300
2:44
degree oven y'all and we're gonna bake
2:47
it for 15 minutes
2:49
and then we're going to pull it out and
2:51
we're going to put another layer
2:54
on top of this layer this is truly just
2:57
the beginning and i'm just going to
2:59
spread that out okay i'm going to have a
3:01
caramel layer and another chocolate
3:04
layer
3:05
all right so in the oven this goes
3:08
15 minutes 300 degrees stand
3:12
all right stan let's get started on your
3:14
chocolate almond brickle so i'm gonna
3:17
move this pot stand
3:19
and we can move your brickel
3:22
pot up and you tell me what to do what
3:24
we want to do first we want to add two
3:27
sticks of butter
3:29
right there see i knew i loved staying
3:32
they're on medium heat okay
3:34
we're gonna get that melted we need a
3:35
cup and a half brown sugar
3:39
and we wanted to cook this to about 280
3:42
degrees but we want to stir it the
3:44
entire time but not over stir it okay
3:45
because if you over stir it it'll give
3:47
it too much air in it and we don't want
3:48
that either we want it to be
3:50
firm but not brittley and there's a
3:53
difference between brickell and brittle
3:55
litany yes and i really believe it's the
3:57
temperature
3:58
brittle is cooked to 300 to 310 brick
4:01
call is around 280.
4:03
okay
4:04
uh stan there's nothing more important
4:06
than a thermometer candy making bacon
4:08
it's all a formula i don't really think
4:11
you can take a chance on that and candy
4:12
making bacon it will a degree will
4:14
really make a huge difference yeah now
4:16
while we why i'm doing this paula
4:19
let me get this
4:20
almonds on the tray okay if i drop these
4:23
on the floor that's gonna be bad
4:25
well we'll just
4:26
pick our nuts up off the floor and keep
4:29
getting it
4:30
it wouldn't be the first time i have
4:32
dropped this on the floor
4:34
you see that how that looks almost like
4:35
the praline it sure does what's that
4:38
thermometer now i don't know i'm gonna
4:39
have to turn around here to me
4:41
all right it's almost up to 270. i would
4:44
say it's at 266. you sure that mm-hmm
4:48
so you ready to take it out okay
4:51
because if it gets over that it will get
4:53
too hard for you
4:54
okay so you're just gonna pour that for
4:58
the nuts okay oh my gosh now we'll
5:00
spread it evenly
5:02
okay let it sit for about five minutes
5:04
then we can add our chocolate our
5:06
morsels and we're using milk chocolate
5:08
today you want me to just sprinkle this
5:10
on evenly this has got to melt so we got
5:13
to put it on the chocolate chip i want
5:15
to make sure you're not short on that
5:16
yeah and you can change this you could
5:18
do
5:19
a cup and a half cup and a quarter yeah
5:21
i might even like two cups if i but you
5:23
know you can go with what you like you
5:24
can make the thickness i got about two
5:26
cups here so i don't think that hurts
5:28
rules and recipes are made to be broken
5:31
well they're made to fit your taste buds
5:32
if you like a little more chocolate
5:34
what's that going to happen look i'm
5:35
just going to kind of bang that in there
5:37
but we still got to get the thickness
5:39
like we want it because the taste is not
5:41
going to change but we want it to look
5:42
pretty tupac oh okay look at this
5:44
see there
5:45
and we put those chocolate chips on it
5:47
y'all while that that brickle was still
5:50
hot it's correct mountain oh my gosh it
5:53
looks delicious all right we're gonna
5:55
put this in the refrigerator for 20
5:57
minutes i better do that okay while
6:00
you're doing that i'm gonna wash my
6:02
hands y'all go to your kitchen get your
6:04
cup of coffee and come back sit down put
6:08
your feet up because we've got the
6:10
chocolate doctor here with us today stan
6:13
the candy man coming up next it's time
6:16
we sink our teeth into stan's brickell
6:20
and then it's on to the next few layers
6:22
of our cheesecake i tell you what i'm in
6:25
heaven and then later we get started on
6:28
our chocolate cream puffs
6:31
i so hope y'all are enjoying the show
6:34
and if you do
6:36
be sure to click like subscribe and the
6:38
notification bell so you'll never miss a
6:41
video and we'll be right back after the
6:44
break
6:49
y'all if you're needing a chocolate fix
6:51
today
6:52
you're on the right channel cause i've
6:54
got stan the candy man here in the
6:56
kitchen with me today
6:57
and it's all about chocolate chocolate
7:00
chocolate now we just made stan's
7:03
chocolate almond brickel look at this
7:06
today stan and i are saying there's
7:10
always room for chocolate yeah and this
7:12
is going to be fine too
7:14
see that texture i see it i see it
7:18
one piece
7:21
look at that
7:22
can we yeah heck yeah
7:25
[Music]
7:27
i think we got the right amount of
7:28
chocolate for sure
7:35
brown sugar and butter i don't see that
7:36
could be anything but good oh my god
7:38
damn
7:40
this might be the best stuff i've ever
7:42
tasted that you've made
7:44
uh-huh
7:45
well i may name it after you then okay
7:49
stan you're gonna have to move that
7:50
stuff
7:52
i'm not gonna be able to move on all
7:54
right i'll move it we'll get your stuff
7:55
going
7:56
stand i could kiss you right on the lips
8:01
i like it some good stuff
8:05
good sweetie michael
8:08
well let's grab that first chocolate
8:10
layer over there now we're just gonna
8:12
move into the next few layers of our
8:14
cheesecake i've got a one pound rolled
8:17
of cookie dough
8:18
and what we're gonna do now
8:21
i've got some caramel just a caramel
8:23
sundae sauce so what i need you to do
8:26
stan is on top of that chocolate layer
8:30
just drizzle about a half a cup of
8:32
caramel on it and while you're doing
8:34
that i'm gonna be slicing
8:37
this cookie dough into
8:39
almost between a quarter and a half an
8:42
inch thick so now i'm gonna start laying
8:45
these slices of raw cookie dough now
8:48
right on there we're just gonna cover
8:49
that we're gonna use the whole pound
8:55
so how does that look too very good all
8:57
right what's next well if you'd hold the
9:00
mixer
9:01
that would be great
9:03
and we're gonna cream together
9:05
two eight-ounce packages of cream cheese
9:07
y'all that we brought to room
9:08
temperature and if you'll be creaming
9:11
that stand i got three eggs i'm gonna
9:14
crack those
9:16
these eggs came from my chicken coop
9:20
i
9:22
and do i love my chickens
9:25
they look pretty they give me all kind
9:27
of eggs
9:29
i tell you what i'll take this over if
9:32
you'll measure me three quarters of a
9:34
cup of sugar sugar
9:39
so if you'll just put three of those in
9:41
here every time i see you it makes me
9:43
worry about that thing on
9:44
you talking about oprah when i just
9:46
dropped the whole glass dish in the
9:47
middle
9:49
i'm scared of you
9:52
i was visiting with oprah and i was
9:54
making something that i could have used
9:56
a mixer for
9:58
uh and i said oprah
10:00
i noticed that i don't have a mixer
10:04
up here and she said yes paula for good
10:06
reason
10:08
i'm dangerous
10:10
all right one tablespoon of all-purpose
10:13
flour
10:14
just dump that
10:16
in and i'm gonna start adding my eggs
10:20
and now we're gonna put in a half a cup
10:22
of sour cream
10:24
one teaspoon of vanilla
10:27
and second egg goes
10:30
in you can see that this is just a
10:34
ordinary cheesecake recipe
10:36
there's my third egg
10:38
what's next
10:40
well next we're gonna put our cream
10:42
cheese later on okay so if you'll help
10:45
me hold that bowl hold the bowl
10:48
all right ness so how many layers do we
10:49
have we've got the chocolate let me help
10:51
you with it okay here on there
10:53
uh we've got the chocolate layer
10:56
we've got the caramel layer
10:58
and you got cookies we got the cookie
10:59
layer now we got the cream cheese layer
11:02
yeah
11:03
all right now smooth that out for me we
11:06
are going to put this in the oven back
11:08
on 300 but we're going to bake it for
11:10
one hour y'all who ever thought of
11:13
putting cookies inside all this and stan
11:15
we are odin on chocolate today
11:18
i tell you what i'm in heaven uh guess
11:20
what we're making steam when we come
11:22
back what's that
11:24
we're making chocolate cream puffs with
11:26
a hazel
11:27
nut filling whew that sounds good too
11:29
paul coming up next we got another step
11:32
it's time for the last layer to this
11:35
cake the chocolate ganache then stan
11:38
needs a little cheering y'all to mix up
11:40
our puffs go go
11:43
and later we have one of savannah's
11:45
newest chocolatiers to make us a
11:48
hazelnut filling for our cream puffs
11:53
i hope you all are enjoying the show and
11:55
i want to hear from you tell me what
11:57
recipes or videos you'd like to see me
11:59
make by just leaving a short comment
12:02
below
12:03
now let's get back to the show y'all
12:09
i want you to know
12:11
our time is almost up today and we're
12:13
still working on this cheesecake
12:16
we cut another stem we've got to have
12:17
enough time to eat it i mean
12:20
i know hurry
12:21
we have made a wonderful ganache just go
12:23
to foodnetwork.com get the recipe
12:26
ganache is simple as pie
12:28
this has got to sit for eight hours
12:31
before you can taste it i don't think so
12:34
i bet we taste something before that
12:36
sorry
12:39
now i'm just gonna pour this ganache
12:42
on top of this cheesecake boy that looks
12:44
good doesn't that look delicious look at
12:47
this y'all
12:48
this is worth the
12:51
effort and the weight
12:52
the chocolate is really creamy
12:55
look
12:56
look
12:57
look
12:58
and why would i have to sit eight hours
13:00
i don't make any sense to me you're
13:01
gonna have to have a little patience for
13:03
this so it just means you have to come
13:05
back to see me later darling okay so
13:07
we're going in there yes
13:09
that's a little warm i know it's warm
13:11
that's why
13:13
it needs eight hours to chill all the
13:15
way through i got a blast freezer at
13:17
work we could shoot that thing fire take
13:20
that down there and let's do it i'm
13:22
immediate gratification
13:24
you know i like immediate gratification
13:25
myself
13:26
well this is not going to take that long
13:29
it's going to be a chocolate cream puff
13:31
with a hazelnut filling i've already got
13:34
this melted y'all it's just a cup of
13:36
water
13:37
a half a cup of butter and an eighth of
13:40
a teaspoon of salt
13:42
so we have to have this to a rolling
13:44
bowl
13:45
so it's balling away what i need for you
13:48
to do
13:49
is
13:50
measure out one cup of flour and you're
13:52
gonna have to do it precisely
13:56
ready i'm ready and now quickly two
13:59
tablespoons of cocoa
14:01
and a fourth of a teaspoon of cinnamon
14:04
and this is gonna get like a softball
14:07
like quick
14:09
just enough cinnamon to hit it man that
14:11
got stiffened no it does now if you'll
14:14
take over that i'm going to cut off the
14:16
heat so we've got no fire going now
14:19
stand i got four eggs
14:21
and i'm gonna break these eggs
14:24
into the bowl and i'm gonna add them one
14:26
at the time
14:28
[Music]
14:33
man
14:34
this is a lot like work here
14:36
we could use a real like a no okay this
14:40
takes manpower
14:44
[Music]
14:46
and there's your fourth one don't stop
14:48
beating honey
14:51
go go go
14:54
see he just needs a little encouragement
14:57
look at you stan
14:59
all right that looks good all right so
15:00
come on down and we're going to put this
15:02
in a piping bag stand we got two bags
15:05
one for you one for me
15:07
still very very thick about half of each
15:09
one yeah so you can do some puffs and no
15:13
i don't think i could do that anything
15:14
you don't want to do any puzzles yes you
15:16
can
15:19
get a little cream puff you you know you
15:21
can do it man these bake up y'all
15:26
hollow
15:27
inside
15:29
now we're gonna put 12 puffs
15:32
onto our baking sheet now what we're
15:34
gonna do is we're gonna shake
15:37
that chocolate down we're gonna get all
15:39
the air out of it
15:42
and we're gonna
15:43
puff let me try that you can do it you
15:46
can do it
15:49
perfect see i told you you could i could
15:51
do that you can puff
15:56
[Music]
16:01
they're gonna go in the oven at 375 for
16:04
about 30 to 33 minutes yes that's pretty
16:08
big bacon time
16:10
okay now when we come back stan adam
16:13
turoni is going to be joining us
16:16
he's a fabulous chocolate maker
16:19
he is good and he's going to come make
16:21
this hazelnut filling for us
16:24
so don't go anywhere it's chocolate
16:26
cheese puffs for everybody
16:28
coming up next yo my new friend adam is
16:31
here to help us fill up our cream cheese
16:34
puffs and we finally get to dig into our
16:37
masterpiece
16:39
i so hope you all are enjoying the show
16:42
and if you do be sure to click like
16:45
subscribe and the notification bell
16:48
so you'll never miss a video
16:50
and we'll be right back after the break
16:57
i've got two chocolate geniuses here in
17:00
the kitchen with me right now
17:01
this is adam turoni i had met adam a few
17:06
months back
17:08
and he brought me some chocolates
17:10
and i said great time of day these are
17:13
good i just had to introduce him to
17:15
y'all now he's gonna make us a hazelnut
17:18
filling for our cream puffs okay so what
17:20
i'm gonna need you to first do is take
17:22
the chocolate and melt that down for me
17:24
okay it's a milk chocolate okay and it's
17:26
five ounces
17:28
okay so i'm just gonna have you melt
17:29
that and we just toasted three cups of
17:30
hazelnuts okay i'm just gonna grab those
17:33
uh-huh
17:34
now did you roast those off adam i did
17:36
and it's through how long
17:38
um for about
17:40
five six minutes at what jumped your
17:43
nail 375 is good just until they're
17:45
golden or a little darker do you put oil
17:47
on them or anything i don't i just pop
17:49
them right in simply leave the skins on
17:51
that even creates more of a flavor mmm
17:53
yum so put that here stan i want you to
17:56
taste
17:57
before he does them up taste a few of
18:00
those here delicious so i'm going to
18:03
start processing
18:05
is that all milky it's all mouthwash
18:08
we're going to need a quarter cup of the
18:10
powdered sugar to this
18:12
to your nuts right okay how much salt
18:15
just a pinch of salt okay
18:18
[Music]
18:21
so i'm gonna need another quarter cup of
18:23
powdered sugar i want this sweet oh okay
18:25
do you like sweet
18:26
yes i like it sweet so we're going to
18:29
add that and then we're going to need
18:31
that
18:31
luscious chocolate oh we're going to put
18:33
this chocolate right in there
18:36
it's not hot i'll do the heavy lifting
18:38
okay and this is just going to make it
18:40
so creamy
18:43
so now adam is just going to incorporate
18:45
the chocolate y'all and get it into the
18:47
bowl look at that now this is going to
18:49
harden up
18:50
once we let it sit out for a little bit
18:52
and it's going to start to thicken and
18:53
then it will be a good
18:54
time to add up to our cream puff all
18:56
right well let's show everybody how
18:58
we're going to fill these adam okay and
19:01
you going around here
19:02
and you know just as another option
19:06
because i bet sometimes you do it this
19:08
way you're gonna pipe them
19:10
yeah i'm just gonna show them how they
19:12
can pipe them because most of them are
19:15
cut but i think you have
19:17
three whole ones left
19:20
[Music]
19:25
how long do you have to wait before you
19:26
eat these you could pop them right in
19:28
your mouth you can eat them right now
19:31
i could tell you already like this
19:33
program
19:35
stand
19:36
guess what what
19:39
our cheesecake got cool enough we're not
19:41
going to wait
19:43
look at here darling adam
19:45
you have to try this almond brickle
19:49
it is out of this world and look at our
19:51
cheesecake that's the biggest cheesecake
19:53
i've ever seen
19:55
four four layers
19:59
oh that's good adam
20:05
so what do you think kids what's the
20:07
name again
20:09
chocolate explosion cheesecake okay
20:13
24-hour chocolate eggs 25
20:16
they're waiting forever for this
20:18
damn
20:19
[Music]
20:23
and i'm going to put a little chocolate
20:25
puff honey this is for you oh yeah you
20:27
got to have a piece of this too though
20:30
yes
20:31
wait you know this plate just would not
20:33
be complete without a few fresh
20:35
strawberries all right honey thank you
20:37
there's your fork
20:40
and um
20:41
where's yours we need to get you look
20:43
look look no i don't need a plate oh you
20:45
just take
20:46
[Music]
20:48
look at that plate stand
20:51
try that
20:58
good aim that's really good
21:01
it's not overpoweringly sweet
21:05
now try this
21:06
all right
21:13
let me tell
21:14
you this is fabulous this is fabulous
21:18
you think we put enough ganache on that
21:20
cheesecake i think so it's about an inch
21:23
thick
21:30
[Music]
21:44
hey y'all it's paula dean now if you
21:47
enjoyed this video be sure to like it
21:50
and click the subscribe button as well
21:52
as a notification bell to be alerted
21:55
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video loving best dishes y'all
#Food & Drink
#Hobbies & Leisure