- 2 days ago
Buddy Valastro's Cake Dynasty Season 1 Episode 7- Daniel Boulud Cake - FULL
Category
🎥
Short filmTranscript
00:00I'm Buddy Valastro, and this is my family.
00:05Together, we make cakes.
00:08Cakes on a plate. What could go wrong?
00:10Big cakes. Crazy cakes.
00:12And those cakes turn into more cakes and pies and cookies and pizza.
00:17In this enormous factory where I work side by side with my family.
00:21Well, I'll tell you.
00:22I said no, Steve!
00:24Running a small bakery was tough.
00:26But running an empire...
00:28You're in my world now, Junior.
00:30You can down, down, down!
00:32When your family's by your side, it's a piece of cake.
00:51To you, my love.
00:53To a delicious dinner...
00:55I'm drinking rosé.
00:56I'm drinking hard wine.
00:58Tonight is date night, and I'm taking my wife to one of the hottest restaurants in New York, Danielle.
01:04Danielle Blute is one of the most renowned and decorated chefs in the world.
01:09He's a real-deal Michelin-star chef.
01:11And my daughter, Sophia, who's off at the University of Delaware studying business and hospitality,
01:18was lucky enough to get a summer internship there.
01:21How are you doing, Faye?
01:22Good. How are you?
01:23Oh, man, we are hungry.
01:25We are ready.
01:26Guys are gonna eat good.
01:27So how do you like working at Danielle versus the other restaurants?
01:30I like them.
01:31I mean, Danielle's obviously the flagship, so it's a different environment at each,
01:35but you learn how to do things and all that.
01:38Is it embarrassing to have my parents visit me at work?
01:41A little bit.
01:43But it's so good that they're seeing that I'm getting other exposure to the industry.
01:47I'm learning a lot at my internship that I know will help me one day with the family business.
01:52Oh, wow.
01:53So to begin, we have a taste of leeks for you.
01:55On the left side, we have poached leek with egg and tarragon.
01:58And on the right side, we have some comfy grapefruit grilled leek on top of that with some mustard seeds.
02:06What?
02:07Let me feed you.
02:09We're on a date night.
02:10Mm.
02:10Oh, my God.
02:13This is so good.
02:18What is happening?
02:19What is happening?
02:20Well, Chef would like to start you off with some caviar,
02:24and nothing goes better with caviar than champagne.
02:27Uh-huh.
02:27Oh, hey.
02:28Speaking of Chef.
02:30How's it going?
02:32Such a pleasure to see you.
02:33How are you?
02:34Remember my wife, Lisa, right?
02:35Of course.
02:37Thank you so much.
02:38How have you been?
02:39Very well, very well.
02:40We were so happy to know that you were coming, and it means a lot to us.
02:45Oh, well, listen, we love you so much,
02:47and you know I have so much respect and admiration for what you do.
02:51Danielle, how long has this restaurant been open?
02:53Danielle, I've been open for 30 years, and we just actually...
02:58We had a little party.
03:00Oh, yeah.
03:00Hey, well, salute to 30 years.
03:03Yes, to 30.
03:04Not too long ago, we did a wonderful event for our customers,
03:07but since then, you know, we want to celebrate all year long.
03:12Well, listen, anytime you need a cake, please, it'd be my honor.
03:16That's so sweet, because we actually wanted to do a toast for our staff
03:23to say thank you and continue to celebrate the 30 years.
03:26If you're up for it, to do a...
03:28I would love it.
03:29You need a cake?
03:30Don't, I'll make you a cake.
03:31Absolutely.
03:32Yes.
03:32Well, I'll make you a beautiful cake.
03:34Something Italian, you know, a little size.
03:38Something the buddy style.
03:40Yeah, yeah, absolutely.
03:41I am so excited that Danielle asked my dad to make him a cake.
03:46I will finally be able to show my dad what I could do at the bakery.
03:50That is an amazing opportunity, and I definitely want to be part of it.
03:54Let me be honest with you, I'm a little nervous.
03:56You nervous?
03:58These guys are like fancy French pastry chefs.
04:01You taste this, there's a sauce, there's a dish, there's a dip,
04:04and there's layers and depth and flavor, like, every single bite.
04:07I can't just bring, like, a, you know, chocolate fudge cake here.
04:12Man, we gotta come up with something complex, something sexy.
04:16Maybe it'll turn me on.
04:19Check, please.
04:29It's 100 degrees out there, and even though we got one of the best air conditions
04:34and dehumidifiers and all this NASA stuff, when it's that hot, it doesn't matter.
04:40I gotta keep my eye on the factory line and this custom cake for Danielle Balut.
04:44Hello.
04:45Uh-oh.
04:46All right, let's gather around here.
04:49So.
04:49Last night.
04:50We went on a romantic dinner date.
04:53We're at Danielle in the city.
04:56Ooh.
04:57Danielle Balut's original restaurant.
04:59Chef Danielle Balut is known as the top.
05:02He's who you, you know, try to get to.
05:07He's who you want to be.
05:09Amazing.
05:10I mean, like, the best of the best.
05:12Michelin star.
05:13Where you take your dates to dinner.
05:16Wow.
05:17Girls that matter.
05:19It's the 30th anniversary.
05:21He said, what do you think about maybe making a little celebratory cake for the staff?
05:27We've got to go there with our best.
05:29Not only are we best looking, where they're going to be wowed by the cake.
05:32Yeah.
05:33But what is the best tasting cake we can make?
05:36It's fine dining.
05:38But he's also a fun guy.
05:40Mm-hmm.
05:41So, like, maybe we could do some, like, stacked pots and make some sauce dripping out of it.
05:46I think it's kind of fun.
05:47I want to take, like, a fun approach.
05:50Like, maybe a caricature of him in some sort, Anna.
05:54And then I'm thinking, besides the cake, we're going to make a little Viennese table.
06:00Because I want some Italian, I think we should do cannolis and pastries.
06:04We'll do some Napoléon, because it's French.
06:07Say it again.
06:08Napoléon.
06:09Oh.
06:09Hey, Claire.
06:13And I think that we make a replica of my dad's cream puff cake.
06:18Now we've got to do a custom cake.
06:20He wants to do a cream puff cake.
06:21I think the heat got to him.
06:23I think he lost his mind.
06:24You know, it's probably, like, you know, like this.
06:28And then next to it, we could have the cream puff cake.
06:30We could have some mini pastries.
06:32My dad's cream puff cake was the signature Carlos cake back in the day.
06:37And everybody raved about it.
06:39Yogurt-free French pastry, icing, strawberries.
06:43It's forget about it.
06:45It takes so many different components and several days to make.
06:49But if I really want to impress Danielle, I've got to bring my best.
06:53And the cream puff cake is Carlos Bakery's best.
06:56And to help me do the final assembling, I'm going to bring in my Uncle Frankie,
07:00who used to do it all the time back in Hoboken.
07:04You saved me a few extra pastries because cake is fine, but that's really my thing.
07:09There'll be plenty to eat.
07:10Don't worry about it.
07:12For this Danielle Ballou cake, I'm thinking of doing a stack of pots,
07:15using chocolate cake that's been painted with edible color on a French flag board.
07:20And then three tiers of spinning plates with some small foods inspired by Danielle's menu.
07:25And we're going to have a character of Danielle standing on top,
07:28like if he's plating the dishes.
07:30And if that's not enough, we're going all out with the best of the best of Carlos Bakery pastries.
07:36And of course, my dad's signature cream puff cake.
07:40Cool.
07:41All right, let's go.
07:42Make it good.
07:43I want Danielle to be wowed when he sees this cake, from everything from the structure to the flavor.
07:55There's pipes.
07:56They go one, two, and three.
07:58I'm going to have Mauro build the structure to install the pipes so that we can spin the plates.
08:03Vive la France.
08:04Vive le Bastille.
08:05Allez, allez.
08:06In the meantime, I'm going to have Jess, Victoria, and Danny filling and getting the cakes ready.
08:11And we're going to turn into pots.
08:13Why do you got to be such a mess?
08:15They don't do this in Michelin star places, you know.
08:18And Anna is working on the character of Danielle.
08:21This is a tiny Daniel Balud on a plate.
08:25He will be clutching a spoon because he is plating the meal that's on the plate with his shoes on the plate,
08:32which doesn't seem very sanitary to me, but it is adorable.
08:34We got to grease the pan so that the paper sticks.
08:38Meanwhile, I'm going to make the components for the cream puff cake with my kids before Uncle Frankie gets here.
08:45Sophia has a couple days off her summer internship, and Marco's done with school,
08:49so they can both see how their dad makes these fantastic pastries.
08:54The cream puff cake's got layers of French pastry, Italian sponge.
08:59It's got the cream puffs and whipped cream, and it's really a delicious cake.
09:03Doing a cream puff cake is doing, like, a dozen different pastries.
09:07I mean, you got to do cream puffs.
09:09You got to do Napoleons.
09:10You got to do soup and glaze.
09:12You got to do Italian sponge.
09:13You got to do French pastry.
09:15You got to make the san marzano cream.
09:18You got to do potty choux.
09:19I mean, and it all goes into one cake.
09:22The first thing we got to make is cream puffs for the cream puff cake.
09:25We're going to cook the water, salt, and the butter until it boils.
09:30Oh, what the?
09:31What kind of butter do you use?
09:33Making this cream puff cake is, like, the top level of our business.
09:38It is such an intricate cake, and it takes so much time and skill.
09:42And we're going to cook it and mix it and gradually add eggs.
09:47I think we need to not throw the eggs.
09:49It also doesn't help that my brothers are working on the pastries as well.
09:54When they are together, they are complete goofballs.
09:57Would you be mad if I threw it on your face?
10:00Yeah, would you be mad if I threw it on your face?
10:02I would actually be pretty mad.
10:03Okay, so why would you ask me the same question?
10:05I don't know.
10:06I'm trying to teach these kids, and they're goofing around, and I really want them to learn.
10:10And, you know, come on, guys.
10:13Pay attention.
10:17Watching you two crack eggs makes my stomach turn.
10:20Guys, you need one hand, dude.
10:22One hand.
10:22Grab the egg with one hand.
10:24Give it a good shot, and then open it.
10:26Okay, so using these three fingers.
10:31You didn't hit it hard enough.
10:32Now use your second hand.
10:35A couple shells never tell nobody.
10:37I started making this when I was a kid.
10:40While 13, my dad told me how to make this.
10:43I was a little more advanced than you two.
10:46I mean, I just learned how to crack an egg with one hand.
10:48That's pretty advanced.
10:49Yeah, I don't know what you're saying.
10:50Let's check that out.
10:51Ready?
10:53There you go.
10:56Man, this fondant's like water.
11:03I know.
11:05It's 100 degrees outside.
11:07Everything is sweaty and gross.
11:08This is going to be a problem.
11:10The 19 days in a row of 100 and more.
11:13Ugh.
11:13It's a heat wave in New Jersey, and it is disgusting.
11:17You put sugar in heat, and it's going to start to melt.
11:20So the fondant is mostly sugar.
11:23And sometimes when it's too humid, it's a gooey mess.
11:26We need to keep moving the cakes in and out of the fridge,
11:29just so that they're solid enough and hard enough that we could work on them.
11:33You ready?
11:35There's the back.
11:36In a heat wave, all bets are off.
11:40So soft.
11:41Uh-uh.
11:42No bueno.
11:43No.
11:51Humidity is fondant's worst enemy.
11:54It creates condensation.
11:55It gets wet.
11:56It gets dries off.
11:57It doesn't stretch.
11:58It's the worst thing to have when you're working with fondant.
12:01It's just something that you really have to take your time with.
12:07Oh, f***.
12:08Slow everything down.
12:10Oops, sorry.
12:12Myanmar will just work as a team to try to make it so that the fondant doesn't tear.
12:17That's so much better.
12:19Full?
12:19Yep.
12:22It's really, it's like humid in here.
12:24There are some real challenges with this cake in general, but one of them is sculpting the human face.
12:32It's going to be a little bit of a caricature, so, you know, a little bit of a bobblehead feel.
12:36But essentially, you are deconstructing what the person looks like into simple shapes,
12:43and then bringing the actual features back out from those.
12:47It's also really, really humid this week.
12:50We are still working with chocolate here, so we have some challenges.
12:53I'm mildly concerned that Chef Balut is too fancy to find this charming.
13:00But then also, he is French.
13:03They're rather known for what they consider comedy.
13:07This is one of the most perfect cakes I've ever seen.
13:11I'll try.
13:12So now that all the fondant is done, we covered all the cakes,
13:15now we can go in and do all the fine details, so we could really make them look like pots.
13:19There's a little Danielle logo.
13:21They're celebrating their 30th anniversary, so I'm going to apply that to the bottom tier,
13:26and then once they paint it, it'll look like, you know, it's kind of embossed onto the pot.
13:31Don't forget the bloody hell.
13:35He's French, not British.
13:38Right?
13:39Do you want to make it perfect?
13:41Yes.
13:43Now it's perfect.
13:47Damn it.
13:49So then you're going to paint that one copper or silver?
13:53I mean, see, already, look.
13:55I just don't want to paint it, and then we take it out, and then it sweats.
13:58I'd rather take it out, dry it up, and then paint it.
14:01And then we know it's done the day before it's got to get delivered.
14:04Because if you paint it now, take it in and out, it'll just us working on it might.
14:15Now we've got to make the Italian sponge.
14:17It's set up here.
14:19It's time to make the Italian sponge.
14:21So we've got to whip it until it's a beautiful meringue.
14:23It's a process I need the kids focused on so they can help.
14:27So we start with the eggs on the bottom.
14:30So pour them in gently.
14:32I can't feel that.
14:34Flour.
14:35So we're going to whip this until it comes to the top.
14:38It's going to be light and meringuey and beautiful.
14:44Oh, my God.
14:46It's okay.
14:47Use the tip of the knife.
14:49Get it to the edges.
14:52To me, this was the stuff that I was born and bred on.
14:55This is what I did every day, week after week.
14:58In this business, it is very common for the boys to take over the baking part and the girls to do the selling part.
15:07But I want my dad to recognize that I can do it as well.
15:11Echo.
15:12Pull your hand in there, son.
15:13Dude, there's echoes in here.
15:16Ah!
15:18There's echoes.
15:19Echoes.
15:19You still missed.
15:25You're still sad.
15:27No.
15:28Come on.
15:29Can you guys stop?
15:31The choice better be obvious after this.
15:34Hey, Sophia.
15:35Why are you so mad right now?
15:38I'm mad because you guys keep goofing off.
15:41Wait, Sophia.
15:42This is my f***ing cake.
15:43It's literally for my internship.
15:45I really wanted to be part of this cake because it is for my internship that I've worked so hard for.
15:52I don't want it to be thrown away because my brothers are being goofballs.
15:57This could be my future.
15:59Where are you going now?
16:01Not near you.
16:02It's a little frustrating, but if I want to take over this business one day, I have to just focus in and just not let them bother me and just do what I have to do.
16:17I'm trying to go for realistic food items, even though a lot of them are rather oversized to fit the scale of the cake.
16:31I made some lettuce leaves because I think they'll look nice underneath the lobster.
16:35There is a lobster.
16:36It's a bit oversized.
16:37Lobsters are really interesting because they're pretty hard to make realistic.
16:41They have to be done in segments, and in this case, I wanted the lobster to be uncooked.
16:47So I also have the added challenge of trying to imitate those colors, which is much harder than just making a boring red lobster.
16:55So far, I've made most of the food that goes on the actual board around the cake.
17:00I actually haven't made very much of the food that's going on the plates, so I'm scrambling a little bit now to get caught up with that.
17:08Okay, let's take that off.
17:11Pull it out.
17:13I got you.
17:13You got to move, yep, all the way down.
17:16The Italian sponge is in the oven, and I got the potty choux or the batter or the cream puff mix ready.
17:22So now it's time for us to all get together and pipe out some cream puffs in A-Class.
17:27Once the cream puffs are baked, we'll fill it with our incredible whipped creamy custard.
17:33These things are a perfect balance, a sweet, savory.
17:37Danielle's going to love it.
17:38Okay, watch what I do here.
17:40Squeeze and up.
17:44Squeeze and up.
17:46You want it to be pillow-y so that it all kind of bakes a certain way.
17:51My dad gives us all one-on-one attention, but I know Buddy has gotten more because he's been here more than me.
17:58And being able to have this one-on-one time, it shows him that I could do the baking side, too, and it's in my blood.
18:07Hey, let's see if you can fill the sheet faster, you and Marco.
18:09You're on.
18:10How many down?
18:11Six by eight.
18:13Six by eight.
18:13Okay.
18:14Do you want to line it up?
18:16Should we have them?
18:16Yeah.
18:17Yeah, you can do your lines first.
18:19There's a battle of the century right here.
18:20If I lose, I'll move out of the house.
18:22All right.
18:23Ready?
18:23Get set.
18:24Go.
18:27Marco, make him nicer.
18:28You're holding it down too much, Marco.
18:30Oh, my God.
18:31Tophie.
18:33Oh, she might got you.
18:35Yeah, okay.
18:36It's not unfair.
18:37I'm sorry, Sophia.
18:38Maybe next time, you know.
18:39We're all not champions.
18:40You ain't got eight.
18:40You got seven across.
18:42It doesn't eight, but they do look like absolute dog s***.
18:45You can't even compare to the ones that Sophia did.
18:47I bet it on you, but hers look 100 times better.
18:50That's right.
18:50I smoked her.
18:52These are can't even bake.
18:53Scrape this into the bag.
18:54Get a scraper.
18:55My family is full of strong, independent women,
18:59starting with my mom to my sisters to my wife to my daughter, Sophia.
19:06Her brothers are goofing off,
19:07and she's really trying to take this seriously.
19:10Give me some more pants.
19:16This Italian sponge is so delicious.
19:23It's light.
19:24It's airy.
19:24It's fluffy.
19:25It doesn't even have any cream or any liquor in it yet.
19:29This is Italian sponge?
19:30I would think you'd own a baker or something.
19:32This is so good.
19:33Look how much I could squeeze it.
19:36It comes right back.
19:37It's like a pillow.
19:38Like a spongy pillow.
19:39Oh, man.
19:40You've got to make French pastry next.
19:42Okay.
19:42I would try it.
19:43I would try it, but I'm too lazy to get up.
19:51Oh, that was the best one by far.
19:56What are you guys doing?
19:57What are you guys doing?
19:57Why is your sister cleaning and you guys are just hanging around?
19:59She's been cleaning that same bowl for 25 minutes.
20:02Because you dirt bums dirtied it.
20:06Sophia, you might want to try it.
20:07Come on.
20:08I don't want to try it.
20:09I'm going to fall on my ass.
20:11What's going on?
20:12Why isn't this clean yet?
20:14Again, I walk in and Sophia's doing what I said.
20:17She's cleaning up and the boys are fooling around.
20:20I feel like a broken record with them.
20:22You need water on that rig.
20:24It's wet.
20:24No, it needs to be saturated.
20:26I know.
20:26I'm just going to take up the big stuff first and then watch it.
20:29I know.
20:29I know.
20:30I know.
20:30I know.
20:30I know.
20:31You're trying to tell him.
20:32I know.
20:32You're supposed to get a ball with hot water.
20:35But why do we have to curse all the time?
20:37Because you don't listen.
20:39Now I'm getting mad.
20:40Like, you know, I say it once or say it twice.
20:42When my dad used to say something, he used to say, yes, sir.
20:45That's how you say, yes, sir.
20:47And jump like this.
20:48OK.
20:49But that's why I'm good, because I listen to my dad.
20:51It is about time that my dad saw that his two sons were goofing off.
20:56I'm just going to sit back and see how this plays out.
20:59Am I wrong, Uncle Danny?
21:01You guys don't listen.
21:02Junior's not sure if he wants to go to college or come to the bakery.
21:06He's got to want it.
21:07He's got to do it.
21:09Put the bowl here.
21:10Get the rag, right?
21:11Go like this.
21:13I'm going to go check on the pastries.
21:15When I come back, I expect this whole bench to look like this side.
21:19OK.
21:19I don't want to see any besides.
21:21Clean the bench.
21:22Hello.
21:43Hey.
21:44What are you doing?
21:45Just going over some stuff.
21:47How about you?
21:47It is hot out there.
21:49Oh, my God.
21:50I know.
21:51I'm actually really worried about the Danielle Ballouk cake.
21:54It's so humid, everything's going to melt.
21:56What's your plan?
21:58A little bit of ice?
21:58Hurry up and pray.
21:59A little bit of dry ice?
22:01I don't think dry ice is going to do it.
22:03It's like 100% humidity outside.
22:05It's like torturous.
22:07What about the cream puff cake?
22:09How about that?
22:10I got Uncle Frankie coming in.
22:11I mean, that's going to rest.
22:13Like the good old days.
22:14We made a lot of cakes together.
22:16A lot of good memories down that basement in Hoboken, you know?
22:20Oh, yeah.
22:21Uncle Frankie actually taught me how to fill pastries as a young kid.
22:25You know, he would do all the pastry orders on the weekends, and I would help out and stuff
22:29like that.
22:30I just thought that he would get a kick out of coming in and helping us with something
22:33old school like this.
22:35Well, listen, I'm just so proud of Sophia.
22:37She's doing a good job.
22:38Mm-hmm.
22:39She's really coming into our own.
22:40She is.
22:42I'm very proud of her.
22:43She's a strong woman, like her mama.
22:45But boys are messing around.
22:46Buddy's trying to decide, is he going to stay here?
22:49Is he going to go to college?
22:50When he's here, he's got to know that it's not playtime.
22:53If he's going to be here, he ain't going to goof off.
22:56I understand, but he's still a kid.
22:57Why don't you just go have a nice conversation with him and take it from there?
23:07This custom cake for Danielle Baloo is coming along, but it's got a lot of tears and a lot
23:13of details.
23:14So we got to really keep moving to keep this thing on schedule.
23:18But right now, I got a little time to take care of some family business.
23:27I'm sorry for not wiping the bench the right way and doing it not your way.
23:39I'm sorry for not listening and goofing off yesterday.
23:42Buddy, it's not about wiping the bench.
23:44Okay?
23:45You don't lead by example.
23:47You don't do certain things.
23:49You're never going to be able to run this place.
23:50Me and my kids have a great relationship.
23:53We could always talk through things.
23:55We're family.
23:56Junior knows that if he wants to get into this business, he's got my support.
24:02And I'll be his biggest champion, but he's got to really want it.
24:06I know a lot.
24:08Just listen to me.
24:09Trust me.
24:10I want to teach you.
24:13I want to build an empire with you, your brother, your sister.
24:16Look, we have fun and we joke, but then there's time where it's got to be real.
24:20I only want the best you want.
24:23You don't have to be here.
24:24This doesn't have to be your future.
24:26You can take the lessons I'm teaching you here and use them anywhere.
24:30You have a lot of the instincts.
24:32You got to listen to what the f*** you say.
24:36Okay.
24:37I'm sorry.
24:38I love you.
24:39I love you, too.
24:46Looks like a fan.
24:50Looks like a fan to me.
24:52Put it on the bench.
24:53All right.
24:54We put the fans on the cakes to dry them.
24:57Plug it in.
24:58Plug it in.
24:59With the humidity, and they come out of the refrigerator, they sweat.
25:02Putting the fan on it, it's going to dry the fondant so that I can apply the paint.
25:07So right now I'm painting the pots.
25:09This one's copper.
25:09I think it looks the coolest out of all of them.
25:11There's like edible paint dust you put in there,
25:14and then you mix it with Everclear, and it makes like a liquid paint.
25:17And you brush it on.
25:18I probably shouldn't have been antagonizing Sophia on her internship and messing with her.
25:22I've been doing the internship here all summer,
25:24and I've been, like, taking lead, I guess.
25:27But, like, this is her cake, her time to shine.
25:29So I'm going to step off, let her take care of it and not annoy her anymore.
25:34Come on, let's go make French pastry.
25:41Oh, my God.
25:42Flour.
25:45Yeah.
25:46Let's put it in.
25:47Put it in.
25:50That's 33.
25:51We need 16.
25:55Think square.
25:57French pastry, you think square.
25:59So we got the cream puffs made.
26:01We got the Italian sponge made.
26:03Now it's time to make the layer of French pastry.
26:06Now we're going to put the butter in.
26:08I think Danielle's really going to appreciate the complexity of the layering and the flavors that go into this cake.
26:18Hit it.
26:19Now that my brothers have finally gotten serious and stopped messing with me,
26:24I can finally focus and work on this French pastry and make sure it is perfect for Danielle.
26:30Nice and flat.
26:31Two.
26:33It looks good.
26:34Good turn.
26:36That's it.
26:37Good.
26:37When we deliver this cake to Danielle, you can tell them,
26:40I folded this French pastry with myself.
26:42I will.
26:43So now you got a perfect block of dough.
26:46So this is like a labor of love.
26:48All right.
26:48So we finished the cream puffs, the Italian sponge, and the puff pastry.
26:59The last thing I got to do is make the Samarzano cream.
27:03I think it needs a little bit more of the liquor.
27:06The cream puff cake tastes better the next day because all the flavors soak in.
27:11Everything marries together so that every bite is that perfect.
27:17Tastes good.
27:18Oh, who decided to visit?
27:22Look who's here.
27:23Uncle Frankie's here.
27:24Good afternoon.
27:25Good afternoon.
27:26What are you doing, Uncle Frank?
27:27How are you?
27:28Good to see you.
27:29Not bad.
27:29Not bad.
27:30Welcome, welcome.
27:30Hello, Marquis.
27:31All right.
27:32To put this cake together, I'm calling the big guns.
27:35My Uncle Frankie, he's an OG at the bakery.
27:38I brought you in today, Uncle Frankie, because I'm trying to explain to these kids the cream puff
27:43cake.
27:44Okay.
27:45To be able to have him there and then have my kids there and share
27:48those memories, it just brings me back to, you know, being on Adam Street at the old
27:54bakery.
27:54It was an Italian man that used to come to the bakery every single Sunday.
28:00He had a big family.
28:01He used to buy a lot of cake.
28:02He asked your father if he could do a cake that he had seen in Italy.
28:06A French pastry with little cream puffs on top.
28:11Your father improvised.
28:13He took the French pastry.
28:14He started to blend in the cream with the samarzano, with the pure whip and the custard
28:20cream.
28:21The man liked it and the cake spread like wildfire.
28:26Every party at Park Casino had to have a cream puff cake.
28:30Okay, but you couldn't buy this in the U.S.
28:34No.
28:35Every time your father knew somebody that was going to Italy, he used to tell him, this
28:40is a bottle that only sells in Italy.
28:42If you could bring it, I can make a cake for you.
28:461986, I went to Italy and I bought 12 of these.
28:49Came back to the United States and I don't know how I passed 12 bottles of these through
28:55customs.
28:56Anyway, listen, let's get Uncle Frankie a shirt and an apron, right?
29:01And then he's going to show you this old world cake.
29:05See if he still has got it.
29:06So the cream puff cake starts with a layer of French pastry.
29:10Okay.
29:12Then the cream puff cake cream.
29:13Hit the edge.
29:15Here, look.
29:16Flat.
29:17Then Italian sponge.
29:21Soaked in the samarzano liquor.
29:23We do like a simple syrup.
29:24This is your favorite.
29:25You used to call him the Exxon Valdez.
29:28You used to cha-chon, cha-chon, cha-chon.
29:30Danielle's desserts are very complex and intricate.
29:34Our cream puff cake is kind of on the same level.
29:36I just hope he loves this cream puff cake.
29:40You know how many cakes I would have made with all this liquor?
29:43All right.
29:43The French, they love it.
29:45Keep it coming.
29:46Keep it coming.
29:46Keep it coming.
29:47Then more French pastry.
29:49You're going to put another sponge in the middle.
29:51Yeah.
29:52Then cream.
29:52No wonder you made all this cream.
29:55Then another layer of Italian sponge.
29:57I got it on top.
29:58I'll do it.
29:58I'll do it up here.
30:00Soaked with the samarzano syrup.
30:02You like this better than the brush or you want the brush?
30:04The brush is better.
30:06Michelangelo didn't have the bottle.
30:08The brush.
30:08He painted with a brush.
30:10Then cream.
30:13Then French pastry.
30:14Then a sugary icing on top.
30:18I think that's enough.
30:19Whipped cream on the side.
30:21And then cream puffs all over it.
30:24Strawberries, kiwis, chocolate chaves.
30:26And bada-bing.
30:27That's the cream puff cake.
30:30All right.
30:30We're going to put this cake away.
30:31Uncle Frankie, I love you.
30:33Adios.
30:34It's a hard cake to make.
30:36A lot of layers.
30:37A lot of depth.
30:37It's a very complex cake where Danielle's menu and what he makes is complex.
30:43So knowing what they do, I think that they'll enjoy something like this.
30:48Okay.
30:48Let's clean this bench off.
30:50Let's get the whipped cream away.
30:51Get everything away.
30:52It's time to attack.
30:54We got one more cake to attack.
30:55Okay.
30:55Let's get the cakes.
31:07Bring me the cakes.
31:08Bring me the food.
31:09Bring me the time.
31:10Da-da-da-da-da-da-da.
31:11Let's put that up on a turntable.
31:13I'm going to trim a little bit off the bottom first.
31:15As I'm stacking the cake, you can see that some of the fondant is kind of bulging out.
31:19The summertime and the humidity, it would want to push out.
31:23Let me fix it.
31:23When they cut the fondant for the pots, they cut it too close to the bottom.
31:30And because it's so humid, it's starting to sag and create a bulge.
31:34So I went in with an X-Acto knife and just trimmed out a little, little piece so that the fondant would have room to sit on top of the next tier.
31:42Listen, I want this cake to be perfect.
31:47Now, this is for Danielle.
31:48I don't want it to look sloppy.
31:50It's very important to me that this cake looks good.
31:55We are fighting through the worst time of the summer.
31:58The humidity is out of control.
32:01Now we've got to make the sauce.
32:03Now we've got to make the stuff.
32:04I've done a lot of different types of vegetables and things for this.
32:09Something like that.
32:11Yeah.
32:11Some scallions.
32:12I made a shallot just because they're beautiful and very common in French food.
32:16It almost feels like this could almost wrap.
32:20Ah, I like that.
32:22Okay.
32:23So I just got a pipe over here.
32:24So I'm going to use a little buttercream to make it like this sauce, you know, boiling over on the pots.
32:30It's really going to tie everything together.
32:32And this is going to look great as a focal point and a cream puff cake next to it, all the pastries around it.
32:38It's going to be a really cool thing.
32:40I think they're going to love it.
32:41So tomorrow morning, first thing, we're going to fill everything up.
32:45We're going to cut the Napoleons.
32:46We're going to finish touches on this cake and we're going to get it there.
32:50It's kind of it.
32:52All right?
32:52Sounds like a plan for me.
32:54All right.
32:54Good job, team.
33:00This is an American Napoleon.
33:03So the custard cream has got a little whipped cream in it.
33:06So it's lighter.
33:07We made the Italian Napoleon.
33:09We made the classic French Napoleon.
33:11Oh, we're in America.
33:12I've got to make the American Napoleon, too.
33:14This is like a whole other world of layers of, you know, French pastry.
33:20It's just, it's like perfect.
33:21An American Napoleon is the same puff pastry, the same cream as the French.
33:28But on top, instead of just getting sugar, it gets a sugary icing.
33:33It's like a white icing with chocolate stripes through it.
33:36I don't want to say nothing, but the American is my favorite.
33:39On top, it's got the white icing, which is kind of like the classic American design.
33:46I come this way with the knife, so you get that nice marbling.
33:50Dad, do they have, like, real food at this place that I like here now?
33:53It's a Michelin star restaurant.
33:54Yeah, but you know I don't eat, like, like, do they have food I'll eat?
33:57All the cakes are done.
33:59Now we just got to fill these pastries and hope they don't melt in 100-degree heat outside.
34:05Buddy, put those in the refrigerator.
34:06Let them cool off.
34:07It's important to fill everything fresh.
34:10The thing with pastries is that you have to fill them the morning of.
34:13You fill up a canola and you use it the next day, it gets soggy.
34:16The moisture goes into the shell, and you don't want to eat a floppy mist.
34:19Danny, it tastes exactly how we made them.
34:26That's a lot of compound.
34:27You put half the jar.
34:28Grace, don't be cheap with the pistachio.
34:31This is for Danielle.
34:32Who the hell is Danielle?
34:33One of the most famous chefs in the world.
34:36This one is perfect.
34:37Oh.
34:44Put them over here.
34:45We'll close the drops, and we'll start it on the box.
34:49Oh, those are beautiful.
34:53All right.
34:54Let's load up the cake and the pastries, and let's go.
34:57All right.
34:57Load out.
34:58Good.
34:58Let's go.
34:58Follow the train, and let's go.
35:01Now is the moment of truth.
35:02It's me and my cakes against 100-degree humidity.
35:07There's nothing you can do about making cakes on a humid day in New York and New Jersey during the summer.
35:14I can't believe this thing's already sweating.
35:16They sweat.
35:17They melt.
35:18It is what it is.
35:19You've got to try to get it where it's got to go as quick as possible.
35:23Put it in an air-conditioned room and just lock the door.
35:25Here.
35:26You got it?
35:26I got the cake.
35:28Go down.
35:29Go out, guys.
35:30Go out.
35:30Down.
35:31Now get it down.
35:32Turn your hands, buddy.
35:34Buddy.
35:35I got it.
35:35Every second that this cake is exposed to more of this weather and humidity, you just think
35:46a milk didn't look like crap.
35:48England, you brought it.
35:49Close the doors.
35:50You're dropping it.
35:51You were dropping it.
35:52No.
35:53Just leave it here.
36:05Let's do this.
36:08Woo-hoo!
36:09Don't be hopping over a puddle.
36:10Junior and I arrive at restaurant Danielle, and Sophia's already inside working her internship.
36:19Now we're just waiting for Marco and Uncle Danny to drive up with the cake so we can get
36:24it inside because we don't want it to melt.
36:34What do you eat for lunch?
36:36Nothing.
36:36I'm not hungry.
36:37Too much Chinese food yesterday.
36:39F***ing hell.
36:40Yeah, right?
36:43It's hot as hell out here.
36:45I'm sweating just waiting for these guys.
36:47They got to get here quick.
36:49Want a hot dog?
36:50Over there.
36:50In the city?
36:51Yeah, but they're going to get food, you know?
36:54Who?
36:55The place we're going has got food.
36:57Then we can't eat that food.
36:59Why?
37:00Because they're not cooking for us.
37:02Who the f*** they're cooking for?
37:04Their restaurant's open tonight.
37:06Tonight?
37:06Not today.
37:07Yeah, it's open though.
37:08It opens.
37:09It opens up?
37:10I guess we ain't even going to eat them.
37:11That's right.
37:12You want me to call for some hot dogs?
37:13Yeah, I don't want hot dogs.
37:15You want one?
37:16I don't want nothing.
37:17I don't want nothing.
37:18Okay.
37:19F***ing fool.
37:20All right.
37:24Get out of your way.
37:26Okay.
37:27Let's roll.
37:28We get there.
37:29Now we just got to move fast.
37:32If we don't get this cake inside, it can melt all over New York City streets.
37:36My dad and brothers are almost here with everything, but I want to pull Danielle aside and give
37:45him some pastries that I made just so that he knows how grateful I am for this amazing
37:51opportunity.
37:52This is some pastries just for you from the pastry.
37:55These are the cannolis.
37:57One, two, three.
37:58Watch that bumps here.
38:03It's so humid and sticky.
38:05Watch the bumps.
38:06Uh-oh.
38:07It's not supposed to be leaning that much, right?
38:09I'll fix it when we get in it.
38:11So we're going to have, we're going to make some trays or so there, no?
38:15No, yeah.
38:16That's different.
38:17That's different.
38:17This is just for you.
38:18I wanted to give you a little something.
38:20Amazing.
38:21Yes.
38:21Jackie?
38:22If you want to put that in the fridge, please.
38:24Yeah.
38:25Are we going downstairs?
38:27No.
38:27No way.
38:28No.
38:29No.
38:29Look here, you go to one side, I'll go to the other side.
38:32But there are homemade pastries that we made.
38:34I can tell.
38:35They're beautiful.
38:36I did help with those.
38:38Oh, you did?
38:39I did, yes.
38:40It's so important that Danielle knows that I helped with this cake, with these pastries,
38:46because I want everyone to know that I could do this too.
38:50Oh, you want home?
38:51Yes.
38:51When I'm not here, I'm there for the other days.
38:54I want to go to your place.
38:56One day you'll take me there.
38:57Of course.
38:58You're always welcome.
38:58Would you be able to do that?
39:00Yes, certainly.
39:00That would be fantastic.
39:02Yes, of course.
39:03Oh, yeah.
39:04Keep going down.
39:04Keep going down.
39:06So easy, easy, easy.
39:08Easy, easy.
39:09Okay.
39:09Okay.
39:10Let's just get it ready.
39:14Wait a minute.
39:14Let me fix.
39:15Let me fix one thing.
39:17There you go.
39:19Oh, hey.
39:21Hi, buddy.
39:21How are you doing, my friend?
39:23How are you?
39:24How are you doing?
39:24Such a pleasure.
39:25Thank you so much.
39:26Such a pleasure.
39:27This is my son, Buddy.
39:28Hello, buddy.
39:29My son, Marco.
39:29Marco.
39:30Oh, my God.
39:31Look at that.
39:32So.
39:33Mise en place.
39:34That's it.
39:34And then we got you on top, holding the spoon.
39:36That's me.
39:37Oh.
39:38You made the whole lobster.
39:39Of course.
39:40With a French flag.
39:41Oh, this is amazing.
39:42Let me go behind, so you're going to tell me if it really looks like me.
39:46Listen, we're...
39:47I love it.
39:49Daniel was blown away.
39:51I'm so happy that he likes everything.
39:53But now comes time for the big test.
39:55He's bringing out his whole restaurant staff to try me and my family's pastries.
40:02So, fingers crossed that they like them.
40:05Come on in, guys.
40:06Come closer.
40:07That's it.
40:08Yeah.
40:10And I just want to say it's such an honor to be here with Chef Danielle and all you guys
40:15because I know how hard you guys work to make this happen every single night.
40:21So, I have the utmost respect and admiration for you guys.
40:25This is just a little token of our appreciation for you guys and what you do from Danielle.
40:30Thanksful to you, everyone, that have been through these kitchens and worked with us for the last 30 years.
40:37Congratulations.
40:37Thank you, buddy.
40:38Thank you, buddy.
40:44Mmm.
40:49Beautiful.
40:50Very impressive.
40:51Yeah.
40:51I love that Chef Danielle is spinning on the plate.
40:54I love this.
40:57This is good.
40:58This is very good.
40:59This is very good.
41:01You like ketchup?
41:02up. I like mustard. But we both like winners in the city. Yes. It's very classic. I love it. It's
41:11super creamy. It's delicious. Just to have buddy here and actually bring his success here. It's
41:15just a great day. So I think it was a success. I think it was. I'm so proud of you and I love you.
41:24I'm so proud of my daughter Sophia. She turned into such a beautiful young woman and she's strong.
41:31She's independent. And if she wants to take over this business someday, I would love to see her on
41:38this because she definitely has what it takes. You got it. I know that it's a family affair at Carlos
41:46and Buddy involved all the family. It's amazing. And who knows what the children will do. I'm sure
41:53they're going to continue to maintain the legacy and carry the brand globally, not only in America.
41:59Should have given a round of applause for Buddy and the family.
42:03And the whole family here.
Recommended
42:48
|
Up next
49:16
55:49
48:00
43:41
43:47
49:58
48:21
1:34:38
1:38:43
1:29:10
Be the first to comment