Original subtitles

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.