All language subtitles for The.Bobby.And.Damaris.Show.S01E07_English

Welcome, everybody.

It is "The Bobby
and Damaris Show,"

and today is going to be
one of my favorite days.

What are
you doing?
You don't like
it like that?

No!
I may be a pro
in the kitchen,

but I do have
my weaknesses.

Baking is not
my comfort zone.

DAMARIS:
What are you doing?

Oh. Don't do that?

Like, I can't think
along those lines.

But Damaris is going
to take the lead

and show me that baking
is as easy as...

Three, one, two.

We're going to
use a ratio,

and we're going to
create a cobbler...

Woo-hoo!

...a pound cake...

Oh. Whoa.

...and we're going to
make profiteroles.

So dunk it in. Lift it up.
[Vocalizing] Beautiful.

She knows her stuff,
ladies and gentlemen.

♪ Who's ready to bake? ♪

♪♪

I'm already eating
the biscuits.

Well, it's because
it's all about baking.

I'm a huge, huge,
huge fan of baking,

and I know that you maybe
don't feel that way.

I like eating
baked goods,

like my biscuits
that I make here.

This is the one thing
I know how to bake.

And they're delicious.Thank you.

Sometimes, I put
black pepper on them.

I can use them as like
a strawberry shortcake.

I can make them sweet.
I can make them savory.

The problem is that baking
is not my comfort zone

because there's,
like,

measuring and all that
kind of, like,

you know, scientific
sort of oven kind of stuff.

I'm not interested.

I want to take a chicken,
make it crispy,

season it well, taste it,
adjust it, serve it.

Here's the thing --
All baking is done by ratios.

All of it is just
a formula that you use,

and you recreate
that formula each time,

and then you add
in different ingredients

and different flavors,

like flour or sugar
or eggs or fat.

You scale those
up or down,

and suddenly, you're freed
from the recipe.

What are those?
These are...

You're, like,
hiding them.

Are you ready?
Yeah.

Good morning, Bobby.Beautiful.

I'm a cheese puff.Oh, gougère.

Yes.
This is one of
the first things

I learned how to make
in culinary school.

Everybody learns how to make
them in culinary school.

What kind of cheese is it?
Gruyere?
Yeah.

So this is 1 cup of milk,
1/2 a cup of fat,

1 cup of flour,
and 1 cup of eggs.

That's the thing where
I get myself in trouble.

Did you bake your
own wedding cake?

My husband and I baked
our wedding cakes together.

Together?
Together. Yeah.

We had a cake bar.You had a wedding-cake bar.

So there was this
long table,

and there were just cakes, like,
all different types of cakes.

Oh, my God.
That's a great idea.

I think it was a good wedding.
I'm just saying.

I'm sure it was.The bride was beautiful.

[ Both laugh ]

So what are you
making today?

You mean, what are
wemaking today?
What are we
making today?

We are going to free
ourselves from the recipe.

We're going to
use a ratio.
Okay.

And we're going to create
a cobbler with, like,

a biscuit topping.
Ooh.

We're going to
create profiteroles.

And we're going to
make a pound cake.

Pound cake is like
the original ratio baking.

Pound cake is my
father's favorite thing.

He likes to take pound cake,
slice it, and toast it.

Everybody knows
a pound cake.
Right.

It's a butter cake
with equal parts flour,

sugar, eggs, and fat.

And if you think
about it, like, you know,

people used to not have
cookbooks all the time,

so you had to have
ratios for baking.

Like, how did mothers
in the Wild West make cakes?

I don't know.
I grew up in New York.

I don't know what they did
in the Wild West.

Let's go. Let's go
bake something...Okay, I was --

...because, otherwise, I'm just
going to eat these biscuits.

♪ Born to bake! ♪

So we have essentially
everything

that you could need
to make a cobbler.

BOBBY: Okay.And so let's just
start with something.

What kind of cobbler
would you like to make?

Well, anybody that
watches my shows

knows that I gravitate
towards blackberries.

Blackberries are the state
fruit of Kentucky.

I love them.
It is?

Yeah.
So peaches,
or nectarines,

and blackberries
for a cobbler?

How about that?
For sure.

Is that what you want?Yeah. I would love that.

What kind of fat
would you like to use?

We have butter.
We have --
For the cobbler?

For the dough.

Oh, what about leaf lard?
What's that about?

It's a more
delicate lard.

It has a beautiful flavor.
It's going to make it real --

So it makes
things flaky.
Super flaky.

There's coconut oil.Can we use leaf lard
and butter?

Sure.
Equal parts.
Okay.

Nice.
Boom.

We also have sugars.
So we have brown sugar,

we have powdered sugar,
we could also use cane sugar.

Okay.
Cane sugar
is a delicious sugar

that's like a little bit more
of that caramelized flavor.

All right.
I like that.
So we're
going to do --

Brown and cane.Brown and cane.

Okay.
All right.

Now, let's talk liquid.

Heavy cream,
we have milk --
Buttermilk.

You want buttermilk?
Yes.

Okay. Buttermilk.

And then, we have
all of our driers now.

So we have cornmeal,
buckwheat flour...

Almond flour, whole-wheat flour,
all-purpose flour.

Can we do like a little
almond flour and AP flour?

If you want.
Yeah. Yeah.

It's whatever
you want today.
See how you
have me thinking?

So you said you
wanted to do peach.

And blackberries.You wanted to
do blackberry.

Okay. I think that this is
going to need 8 cups of fruit,

but let's just see. We'll
measure it as we put it in.

Do you want to measure out how
many blackberries we have there?

2 cups.We have about 2 cups.
Okay.

Now, we're going to
slice up some peaches.

I took the skin off.
You don't have to.

So you always want to taste your
fruit whenever you're using it

because the more ripe
a piece of fruit is,

the less sugar
you're going to need.

Good Hampton peaches.Oh, my gosh.

Your all's fruit stands,
I'm telling you,

I could just hang out
there all day long.

Look, one peach made
about a cup, okay.

So how many peaches
have we put in?

One pit, two pit,
three, four, five pits,

one more will be 6 cups
of peaches. Okay.

Okay, so how much
sugar would that be?

It's 8 cups of fruit,
so we need 2 cups of sugar.

2 cups of sugar.
Yeah.

If we had only peaches,

I would use
a little bit less sugar

because peaches are sweeter
than blackberries.

Mix this up?Mix it up, but now,

we also need to
put in cornstarch

because cornstarch
is going to thicken up

the liquid that
comes out.
Oh, yes.

How much cornstarch
do we need?

You need a teaspoon
for every cup.

We had 8 cups, so that means
we need 8 teaspoons.

So into this bowl
we've put 8 cups of fruit.

To sweeten that,
we've put in 2 cups of sugar.

We're putting in 8 teaspoons
of cornstarch,

and then we just need
a little bit of acid,

about 1/3 of a teaspoon.

All right.
So this gets mixed up.

So this is the sugar,
the cornstarch,

the blackberries
and the peaches...

Yeah. How's it smell?...and a little
bit of lemon.

Smells amazing.You can already see
it makes, like,

this nice little juice.

Look at that.
In here?

Go on.
Ooh!

You want it to fill up the
cobbler dish about halfway,

so it doesn't, like,
spill out everywhere.

Isn't the fruit going
to cook down a little bit?

Yeah, but we're putting
biscuits on the top

because the biscuits
are going to puff up.

Yeah. It's going
to be great.
You know?

So that's
a great amount.
Yeah.

When we come back,
we are going to create

this never-before-made
cobbler,

right here
in Bobby's kitchen.

Bobby-and-Damaris
style.

[ Chuckles ]

♪♪

So if you
just joined us,

we decided we're going to make
a peach-and-blackberry cobbler,

and Damaris is going to take
us through ratio baking.

And this will free you
from those recipes

for the rest
of your baking life.

Okay.
Okay? So now,
let's make the dough.

This is the spot where
you're going to need a scale.

Turn that on.
You tare,

which means you put
a bowl on there,

and you hit tare,
so it sets it to zero.

And we're going to do whatever
amount of flour we want.

You know? So we're going
to do 12 ounces.

12 ounces of flour
equals about 3 cups.

How many are we at?
9.

9. But you said
that you wanted

some almond flour,
right?
Yeah.

You have 10 1/2.

We're looking for
12 ounces here.

That's 12.
Okay.

So do you still want
to use buttermilk?

Yeah.
Okay. So if you're
going to use buttermilk...

You need baking soda
as well as baking powder.

[ Sighs ]

Thank you.
Come on.

It's not that
I don't like to bake.

I'm just not -- I don't
have the patience for it.

So that's baking powder,
and this is baking soda.

Okay. We have 3 cups-ish
of flour here.

So for every cup of flour

we need to put in 1 teaspoon
of baking powder.

1, 2,
of baking powder,

but we want to have
some soda to activate --

That's going to
work with...
Buttermilk.

...the buttermilk,
so instead of putting in

another teaspoon
of baking powder,

we're going to put in just
the plain baking soda.

We're going to put in
about 1/4 teaspoon.

That's it.
That's it.

Baking soda is very,
very powerful.

Okay. If we're following
our three-parts-flour,

one-part-fat,
two-parts-liquid ratio,

we're going to need
4 ounces of fat.

But do you want
to put in lard?

Yeah.
So cut that
little guy in half,

and then we'll add
in some leaf lard.

So this is the total
amount of fat,

but we're going to
substitute half of it.

Exactly.
Okay.

4 ounces of fat is going
to equal 2 ounces of butter

and then 2 ounces
of the leaf lard.

Cut this in, right?Yeah. Cut it in.

But you don't want to
incorporate it completely

because you want
those pads of butter

and the fat kind of
running through it.

To kind of, like,
puff up in the oven.

So that they flake.

That looks great.

Now, we're going to
put in our liquid.
Yeah.

You said that you wanted
to use buttermilk.
Yep.

So we need about
8 ounces of liquid.

So you need 12 ounces of flour,
4 ounces of fat,

8 ounces of liquid.

I like to use
a scooper for this.

Perfect.

And you want them to be the same
size, so they bake evenly.

What are you saying?
I'm not --
You're not making
the same size.

I want it to look
homemade, Damaris.

It -- It...
Hmm.

[ Whining ] Okay.

I'm making you crazy.

No, you're doing great.

And then, let's brush it
with a little milk.

Just brush it on the back
of the spoon, spoon-brushing.

Let's put some turbinado
sugar on the top.

Okay.That crunchy, raw sugar.

Got it. We're just letting
our imaginations run wild!

Now, into a 375 degree oven
for about 60 minutes

until it's thick and ooey gooey,
and the tops are golden brown.

Now, let's make
some profiteroles!

Sounds good.

DAMARIS: Milk...
Butter.

...butter, eggs, flour.

The ratio for a profiterole
is one, one half, one, one.

In this ratio we're using cups
as a ratio measurement.

1 cup of milk.1 cup of milk,

1/2 a cup of fat.

That's 1 stick
of butter.
Oh, perfect.

Exactly.
Even I can
measure that.

Then, we put in
1 cup of flour.

Now, you're going
to cook this

until you create
the pad on the bottom,

which is where flour
starts to cook

against the bottom
of the pan.

So it comes together,
and at what point is it cooked?

You're going to try and cook
off that raw dough flavor.

In the pot?
In the pot.

Yeah, yeah, yeah.
So you just...

See how it's starting
to stick to the bottom?Yeah.

You're going to cook it
for just a little bit
until it's all coated.

See how that's
starting to coat?Yeah. Looks good.

You don't cook it for too long,
because if you cook it too long,

the fat starts to seep out.

Now, it goes
into our mixer.

Because this is hot, you've got
to mix it for a little bit.

How many eggs
do we want?

We're going to put in --
What's our ratio?

One, one half, one, one.

So we need 1 cup
of eggs,

which is going to be
about 4 eggs.

4 eggs is 1 cup?

About.
Really?

She knows her stuff,
ladies and gentlemen.

He's cooling down
the dough right now

by turning it on
all high.

He's also
developing gluten.

Oh. Sorry.

See, that's my problem
right there.

It's called
"impatient baker."

So we did cool it down just
a little bit by mixing on low,

and now you're just
going to pour the eggs in

one egg at a time.

I think that's awesome.Why do you do
one egg at a time?

Because you want it
to incorporate fully,

and if you put it all in,
it would become soup

and you would have
a hard time...It would get gooey, yeah.

...mixing it
to become a batter.

So this, if you notice,
we haven't put any leaveners in.

No.

So what's
the leavener here?The eggs.

Exactly. That's why there's
such a high ratio of eggs.

And we're going to rely on
the eggs to lift up this dough.

Mix that for just
another minute or two.

Okay. So this is what
you're looking for.

It's nice and smooth.
It's a little bit sticky

because you've developed
a little bit of the gluten.

It had a little bit
of raw eggs in there,

but I'm cool
with that, whatevs.

Usually you pipe
out profiteroles,

but I love to just
use a scooper.

I love this.It's so much quicker.

You get essentially
the same exact shape.

Scoop,
but scoop evenly.

For all of these ratios
and more ratios,

just go to The Network,
foodnetwork.com.

You're going
to need them.

Okay. 375 for,
what, 30, 40 minutes?

40 minutes until
they're golden brown,

nice and light.All right. Cool.

And I still have one more
ratio to teach Bobby.

Just a wealth
of knowledge today.

The impatient baker
lives.

♪♪

Welcome back. I'm getting
the best lesson of all time.

My good friend Damaris
is teaching me how to bake.

DAMARIS: You're going to be
totally dazzled in 15 seconds

when you pull that cobbler
out of the oven.

Oh, that does
look amazing.

What recipe did we use?

We used a ratio.We used a ratio.

We did not use a recipe.

All right. So let's let
that chill right there.

And then, let's start
on the last ratio of the day --

the pound cake.The pound cake.

My dad's favorite.
Yeah.

Well, how much butter
does a pound cake have?

A pound.How did you know that?

Hence the name.

A pound cake has a pound,
a pound, a pound, a pound,

so a pound of butter
right here.

Lock it in
and just cream it.

Then we're going to
put in a pound...A pound of...

...of sugar....of sugar. Wow.

And then, we're going to add
in our pound of eggs.

8 large eggs
equals 1 pound.

Mix it in. Again, you don't
want to put it in too fast

because you want it
to incorporate in evenly.

Unless you're
the impatient baker,

and you're throwing
them all in.

And then you get soup.

And now, last egg in.

So 1 pound of flour.
Flour has gluten in it.

Gluten is what
makes things tough.

So you mix it in two parts,
so put half of it in.

As soon as it gets
a little bit dry lift it up.

Add the rest?
Add the rest in.

Yeah.

Sorry.
I made that difficult.

Coming in the side.Coming in the side.

So you're putting it
in a bundt pan?
Yep.

You line it with some
butter and some flour?

I just sprayed it,
and then...
Oh, sprayed it.

With some
canola oil?
Yeah. And then
put a little flour.

And then, flour?
Mm-hmm.

Okay.That'll help it release

from the pan. Okay?

Now, you kind of
dollop it in.Is that the texture
you want?

It's a little thick.
Is that good?
Yeah.

Pound cakes are always thick.
I could use a little help.

Oh, sure Damaris.
I've got you.

I'm at a bad angle.

That was at a bad angle!

Then we're going to just
give it a little smoothing.

What are you doing?Oh. Don't do that?

Okay.
[ Laughs ]

Tell me about that.Just don't tap stuff.

It breaks all
the air bubbles...
Okay.

...that you've just worked
so hard to whip in.

So you make it too dense.

That looks great.
Okay.

Let's go to the oven
with it, Bobby.

Temperature?

About 300.
300?

Yeah.
For 60 to 75 minutes.

And let's pull out those
profiteroles, actually.

[ Gasps ]
Nice.

They look like
little cabbages!

So where's a little poker?

They're so light.

That's when you can tell
they're done.

You want a skewer?They're done when they feel

light for their size.

Poke them to let
the steam escape

without softening
that pastry.

Yeah. It's amazing.So right now,

you want to let these
cool down all the way.

Okay. So you wanted
whipped cream with...

Since we have almonds in the
flour that we made the biscuits,

I'm going to actually
make, like,

a toasted-almond
whipped cream

just to kind of sort of
just drip on top of the cobbler.

We're going to put almonds
inthe whipped cream?

Yeah.
Oh.

I'm going to fold the almonds
into the whipped cream.

Listen. In some ways,
it's sort of

like cheating it
a little bit

because you have,
like, heavy cream,

toasted almonds,
a little bit of sugar.

You have these sugary biscuits.
You have blackberries.

You have peaches. You put it
all together in a bowl.

How is that going
to taste bad?

It's not.
It's not
going to happen.

It's never going
to taste bad.

Now, I'm not going
to make it sweet.

We don't need to do that,
just a little cane sugar.

Okay. And you're going
to whisk that.

Yeah.
Okay.

I'm going to whisk until it
just gets a little bit of body.

Okay. While you're doing that,
I'm going to make up

a ganache to coat
our profiteroles.

So I put in 1 cup of chocolate
chips on a double boiler,

and you always want to make sure
that you can touch the bowl.

If you can't
touch the bowl,

it means that it's too hot
for your chocolate,

and it's going
to seize up.

Now, I'm going to add
in a little bit of cream.

This is 1 cup of chocolate,

and I'm going to add in,
you know,

a 1/2 cup of cream to start

and see if it's as thick
as I want it.

If I want it thinner, I add
a little bit more cream.

I'm going to plate
some of your cobbler.

Actually it's your
cobbler, Bobby.

It's ourcobbler.

Oh, my God. That looks great.
It's still so hot.

And then, what I like to do
is just take

some of this
toasted-almond whipped cream

and just put it right on top.
Let's have a cobbler.

So blackberry, peaches.

That's delicious.
Mmm.

I love the almond flour
in the biscuit dough.

But, like, look at how
tender the fruit is...

Mmm.
...with that biscuit.

Mmm. I love the crunch.

How about the toasted-almond
whipped cream?

The whipped cream...Bring it on.

...is really
reinforcing.

This is a delicious
cobbler.
Thank you
very much.

It's not one
I've ever had before.

It tastes fantastic.You guided me.

I was taught by the best.

We're going to use these
for the profiteroles?

Yeah. Does that
look good?
Gorgeous.

Okay. So you can see
this is the texture

of a thick chocolate sauce,

so it's going to coat.
See how it's coating my finger?

That's how it's going
to coat our profiteroles.

So dunk it in.
Lift it up.

[ Vocalizing ]
Beautiful!

If you fill this with custard,
you basically make an eclair.

Yeah. Exactly.
Now, dunk.

Beautiful.
Look at that.

Let me see.I made a toasted-almond
chocolate puff.

A little salt, a little
red-pepper flakes.

Really?

The no-look.

You're going plain.
I'm going almond.

DAMARIS: I'm going plain.Chocolate almond.

And then, don't forget,
red pepper, salt.

Mmm.

Look how light
those are.

Crisp, sweet, light
and airy on the inside.

You know what
the best news is?

We still have pound
cake in the oven.

Give it a little
sauce though, first.

Don't you think?You have some sauce?

You're going to make some sauce,
Bobby, when we come back.

Okay.
Putting me to work.

[ Both chuckle ]

Welcome back, everybody.

I am taking the lead
from Miss Damaris Phillips

because she's got
her game in check.

And we've already
baked profiteroles...
Yes.

...with a chocolate
sauce.
Ooh.

We have our beautiful
peach-almond-blackberry cobbler.

Ridiculous.
And now, we have
our pound cake...

Yes. Let's make
it happen.
...which has
been cooling.

This is definitely
going to work?Fingers crossed.

I've got you.
Now, we're just
going to flip.

Whoa. It's heavy

because there's a pound
of everything in there.

Okay. Let's see.

Hold on.
I always go like this.

Oh, we're good.
Oh. Wait. Oh.

Oh-ho-ho.
Ho-ho-ho-ho-ho-ho.

That's a pound cake.Oh-ho-ho-ho-
ho-ho-ho-ho.

That is a gorgeous,
beautiful,

crispy, buttery
pound cake.

Now, we're going
to make a glaze.

Yeah. I'm just using
powdered sugar.

What flavor do you want?

I want vanilla with,
like, maybe a spice.

Maybe, like --
How about cinnamon?

Okay. Whoa!

I go heavy.
This is going
to be great.

We're going to call it
a cinnamon-sugar pound cake.

Yes.
And now, we're going
to add in milk until --

That's enough.
That's it?

No, no, no.
You mix it in slowly

because you want to get
the right texture.
Oh. Okay.

Can I add more?

Yeah. A little bit.

Yeah. That's looking more
like what we want.

Remember, we're making
cinnamon-roll pound cake

brought to you by
the impatient baker.

The impatient baker,
that's me.

And we have to make sure
the cake is completely cooled.

Yeah, cool, yeah, yeah.
If you try and ice it hot --

That looks great, Bobby.That's what you want?

Yeah. That looks awesome.Now what?

Look. I'm just
going to show you,

and then you
can do it, okay?

We start in the center,
so you get control of your...

We just...
Oh.

That's exactly what
I was going to do.

Is it?

Mine was going to be
a little more abstract.

You know, we're out
in the Hamptons.You were going to Pollock?

I was going to be
a Jackson Pollock.

Okay. Now,
it's your turn.

Any flavor you want,
you could have.

[Whispering] Look at how
pretty it looks, Bobby.

Start in the center.

Yes.

[ Gasps ]

Looks awesome.

What -- What are you
doing now?

I'm --What are you doing?

You don't like it
like that?
No!

Oh, I'm crowning
it off.
Okay.

Look how amazing
that looks.

Yeah. We've just got
to know when to stop.

[ Laughs ]

It looks beautiful.

Stop the noise.
Stop it!

Cinnamon-vanilla
pound cake.

That's for you.

Little piece.
You want a plate?

Don't need --
No plate needed.

I like the cinnamon
in here.

Me, too.
Oh.

It's a butter cake.

You get this intense,
rich, dense cake.

I want some vanilla
ice cream on it.

I learned so much today
by my amazing partner over here,

Damaris Phillips, rocking
the house on the ratio baking.

I still don't really know
exactly what I'm doing,

but I'm eating really well, so
I'll let her take it from here.

Next time.