00:04Hey guys, it's Lucy Fink and this is Try Living with Lucy. Today I'm going to try living with
00:09Chef Dominique Ancel from Dominique Ancel Kitchen. Let's go inside and check it out.
00:15Chef, Dominique. Hi Lucy, how are you? Good, how are you? Good, good. Welcome to my kitchen. Today,
00:19what are we making? Today we're making a cinnamon spun roll. So here we have our dough which is
00:25made of brioche dough and we incorporated butter and cinnamon schmear. So what we're
00:31going to do, we're going to cut thin slices of this dough. So it's almost like a very long
00:36thread that we're going to roll and then we're going to place it into our molds. Do you want
00:41to try this? Yeah. So how did the inventor of the cronut come up with this invention? I found out
00:47the
00:47best part of the cinnamon roll was actually the centerpiece because it's moist. That's the only
00:52part most people eat. There you go. Good job. I think I might need to taste the dough. Just as
00:59I imagined. It's like a dream. So while we wait for these to bake, I think we all want to
01:04know,
01:05is dessert your favorite meal of the day? Dessert's always my favorite. It has to be,
01:10right? I eat sweets all day long. You eat sweets all day. Look what I got. Beautiful. So see after
01:1635
01:17minutes, those are baked. We're going to suck them in a special batter. Okay. And we're going to put
01:22back in the oven for another like 10 minutes. What is in the batter? In the batter, there's milk,
01:27sugar, eggs, and this is going to allow everything inside the cinnamon spoon mold to stay super,
01:33super moist. And we're going to put this back in the oven for another 10 to 15 minutes. Beautiful.
01:40And you can see like this super, super moist and they're really hot. So we can unmold all of them.
01:47And we're going to go through the last step, which is adding the glaze. The glaze. Because the glaze is
01:52one of the best part of the cinnamon spoon rolls. So we're going to pipe the glaze right here. We
01:58don't
01:58want to put too much of it. I'm going to hand you the bag and you're going to do this
02:02step as well.
02:02Oh gosh. Good luck. It's a lot harder than I thought it would be. Beautiful. All right.
02:10The moment you were waiting for. Now we're going to eat. How many of these do you eat every day?
02:14I actually eat like one or two every day. It's so good. You just pull them apart. You start from
02:19the
02:19side and you gently like pull it. And it's all one spool. It's one long, very thin thread of dough.
02:28Wow. Bon appetit. Bon appetit to you too, chef.
02:35Now I know why he's world famous. I'm just going to park it here today.
02:43I'm going to put you to work though. Can I eat while I work? No.
02:48No, I almost feel like I need to put on a fall festive sweater while I eat this. You know,
02:54do I have one of those? Last bite. It was worth it to wait till the sweater.
03:00Today, I tried living with Lucy. How was it? It was amazing.
03:05Thank you so much for having us, chef. And I think you all should come into Chef Dominique Ansel's kitchen.
03:10You can find us in the kitchen.
