**The Art of Creating Desserts: A Day in the Life of a Pastry Chef**

It's time to start another day in the kitchen, and our pastry chef is feeling inspired. The goal for today is to create a dessert that will satisfy the taste buds of their team. "I'm going to make a simple cake with a few tweaks," they say, as they begin by adding some coconut nibs to bring dimension to the middle of the cake.

The cake is a simpler design than usual, so our pastry chef decides it's time to call it quits for now. Before putting the cake in the fridge to chill, they take a moment to review their notes on current projects. The clipboard is a mess, but that's just part of the process. Our pastry chef constantly reorganizes their notes to keep track of what they've done and how they can improve each time.

Next up is an ice cream sandwich project that has been in the works for a while. They had received a collaboration offer from an olive oil company, which automatically led them to think about combining it with balsamic vinegar. The result will be an ice cream sandwich featuring white chocolate, cocoa butter, and balsamic ganache.

To create the perfect white chocolate, our pastry chef starts by melting it in a pot of heavy cream. They add balsamic vinegar tablespoon by tablespoon until they're satisfied with the flavor. After adding just half a tablespoon, they decide that's enough. The next step is to prepare the nectarines for the nectarine paste. By cooking them down with sugar and lemon juice, and then mixing in some pectin, our pastry chef aims to create a thick, pasty texture.

The nectarine paste will be used as the filling in their ice cream sandwich, which will feature an olive oil cookie on one side. The cookie is spread with a layer of balsamic ganache, and the nectarine paste will add a sweet and tangy flavor to the sandwich. Our pastry chef carefully wraps each bite individually, making sure to get just the right amount of balsamic on each one.

With their ice cream sandwiches almost ready, our pastry chef takes a moment to check in with their team. They need to make sure everyone is on track and that they haven't forgotten anything crucial. With all tasks checked off, it's time to move on to the next project: creating a cookie for tomorrow's use.

As the day winds down, our pastry chef heads upstairs to work on another ice cream sandwich design. This one features an olive oil cookie with a white chocolate and cocoa butter base, paired with vanilla ice cream. They had initially tried using dark chocolate, but found it too overpowering for the rest of the sandwich. By switching to white chocolate and adding some pectin, they hope to achieve the perfect balance of flavors.

With all their projects underway, our pastry chef takes a moment to admire their handiwork. The Comfort cake in the fridge is next on the agenda, and it's time to cut into it. With a flourish, our pastry chef slices into the cake and prepares it for display in front of house.

As the day comes to a close at 3:30, our pastry chef heads home feeling fulfilled. It's been a productive day in the kitchen, and they can't wait to see what tomorrow brings.

"WEBVTTKind: captionsLanguage: enevery time I tell someone that I'm a pche chef they're like oh my God that's so cute and I'm like if you knew I had to pick up a 50 lb bag of flour multiple times a day maybe you wouldn't be saying that the good batch is a neighborhood Bakery but it's also a mini Factory we are sending stuff to all of our wholesale clients all around New York we make about 13 to 14,000 cookies every week for wholesale it's about 28,000 items weekly we can get all all these things done with planning great team and really big mixers hi I'm Brianna forties I'm the past Chef here at the good batch come on in it is 8:00 a.m. we just opened but we've had people here since 2:00 a.m. baking all of our stuff for the front of house like our scones and our biscuits as you can see we are getting one of our three deliveries today this is where we get most of our flour and sugar from so big delivery I have to go into the back to check our wholesale orders come with me this is our Main Kitchen we have a bunch of different machines that help us produce all of the different pastries and cookies that we need to make every single day over here we have our wholesale orders just for today and we have for just cookies a little over 2600 and for everything in general we have a bit over 3,000 so I take this paper and I put it into our calculator on our computer and then it populates how many full trays of cookies based on how many cookies can fit on that tray and how many partial trays we need as well we just reached over 200 wholesale clients all over New York City I'm currently writing the rest of the numbers for our Bakers this is how we tell our Bakers how many cookies to make of each one and as you can see we have a lot to do I'm going to put that over by the ovens just so that they know the second they walk in this this is what we got to do I'm going to go do a quick inventory just so I know how many things I need to order for tomorrow this is our basement this is where we hold all of our paper goods any of our miscellaneous food items we have a whole chocolate wall over there and that metal door is our freezer which is where I'm going to go check if we have enough cakes for Anita our cake decorator to make cakes today we only need to make about eight cakes uh I think we need to focus more on cupcakes today we're going to have to make about 12 dozen cupcakes today Welcome to our freezer so in that very dark corner over there is where we have all of our cakes one have another one of that cupcakes are on this rack and we are severely deprived of them this week so we are going to have to focus on those we're good let's get back into the warm all right it's 8:30 and I need to head upstairs to start doing the lemon bar filling for our friend of house this lemon bar is actually one of the brainchild of my boss Anna and Caroline Chef the patient chef at gaj and tolner so we add the flour and the salt don't laugh I'm too little baking is a science and I can make the same recipe about eight times and if I do the tiniest little difference it comes out so different I keep a scale just to double check all of our M has been accurate 500 G of flour is 500 G of flour no matter how dense you pack it I'm going to add the lemon juice and the zest the filling for this lemon bar is more of a baked curd than it is a custard just because there isn't any milk in it if there was then it'd be a custard so now I'm going to crack some whole eggs into here we tried it with yolks and it ended up being a little too thick we wanted it to be more juicy okay oh what's going on you're right yeah it's okay it's just cuz it does so sticky but oh yeah the dough is a little bit firmer than we normally have it so it keeps sticking to this guy and going right up there when we really want it to just land gently on this electric blue tape we got going on this is Anna she is my boss and the owner of the good batch you have to be really Nimble as a business owner I bought this machine in like 2012 because I was making too many cookies it's originally actually a hamburger patty machine but it had been repurposed for baking equipment I'm going to jump in let me I'll switch with you I'm heating up the cookie dough to to melt the butter a little bit the problem is that we have this new AC unit in the kitchen so it's a lot cooler in here than it normally is which is great for the human side of things in here but our cookie dough is is reacting differently to it so we're going to see what works so obviously things happen but I do need to get this into the oven so I'm going to head back to this now I am putting the eggs through a strainer if you don't you kind of get these like chunks of egg whites and egg yolks that kind of don't make the curd as homogeneous as you want it we do this just to make sure that everything tastes the same no matter what part of the bar you're getting so now I'm adding the regular white sugar and then there's also some 10x that we already sifted 10x is confectioner sugar it's just processed 10 times and confectioner is a really long word confectioner sugar has a tendency to be really clumpy so whenever you're adding it to a liquid you really want to sift it really well so that you don't have those lumps in there that a lemon or a mango that's that's a mango so there's a dragon fruit a mango a star fruit a chi a plum and some grapes it's cuz I like Fruity desserts but it's also because I'm part of the lgbtq community and I like to be able to say I'm fruity this is the pecan cornmeal crust this crust was baked last night we normally do this so that we're not putting this curd into something that's warm it ends up changing the texture of the bottom of this heard all right gorgeous beautiful now we're going to very gently waddle walk over to the ovens and place this on the rack so that someone can bake it later when we have some room now that that's done I'm going to clean up and then I'm going to sheet some dough so I can start working on the alote spone all right I'm going to grab this coming through this is our confetti dough we use it for our bday ice cream sandwiches so we have two of these cookies some lemon buttercream and then vanilla ice cream this is our sheeter it basically is a mechanical rolling pin that doesn't make you have to have an arm workout while doing this I just flattened it a bit so that it's not going back and forth as much we put it between two pieces of parchment because we don't want to keep adding more flour to this cuz it changes the texture of the cookie I think we sell 12 to 1,400 ice cream sandwiches a week between our location here our location in Manhattan and then at smorasburg if I were to roll out this dough by hand it would probably take me about 10 15 minutes depending on how cold it is in here with this machine it takes me about three Max and that saves us a lot of time this lever controls this rolling pin right here the lower the number the less space there is in between the two rolling pins so we just keep on making it smaller and smaller and then just done next one this is actually the same dough that we use for our confetti cookie Anna has a very firm belief that any cookie can be turned into an ice cream sandwich cookie as long as you make it the right thickness and now we're just wiggling it stay now that these are done I have to let them chill for a bit before we punch them out but now I'm going to get started on the dough for my elotes gones there are way too many recipes in this bakery that we are currently working on this is the recipe for the elote scone the elote is a Mexican street corn that originally has chili lime and Mayo so the key to an awesome scone is super cold butter and super cold cream this butter is what helps our scones stay moist and it also creates the steam in the scone that makes it so like Airy and fluffy tiniest little sliver changes the whole thing so we order about 16 boxes of butter a week 280 lbs of butter so I am 100% Puerto Rican there was a lot of Mexican restaurants where I grew up and I really like bringing those flavors to other people the elotes gone is actually one of my Creations all right now it's sour cream corn puree and then we add lemon zest lime juice this is the roasted corn and to this we add guo chili and also red pepper we're going to pour kis into this bowl we're going to take this over to the mixer so we can start mixing in a certain degree you you do have to kind of be a little bit of a mechanic when you're working in a kitchen you also need to know how these machines work to begin with now we're going to dump in all this cheese when it comes to scones and biscuits you put all the dry ingredients in and then you put the cold cold butter it makes it so that there's chunks of butter throughout the whole entire mix now we're going to raise this up remember those old cars when you have to roll up the window all right we're going to let this go for a little bit butter I forget that I'm miked up all the time and I'm just saying weird things this is our roasted corn we're going to toss that in and start mixing it real low just so that this is fully mixed in before we add the wets into there this is soft but I can kind of crumble it down it's ready to go coming this way I'm going to put it here telling you those muscles are hidden thank you this is what we call our frame this is technically what you use to make like layered cakes each batch makes about 96 scones everyone has their own method of doing scones I like to get a border going and you don't want to really pack it down or pack it in air is kind of like a secret ingredient when it comes to scones so you kind of want to keep that in there otherwise it's just a little too dense we are going to roll it out just the tiniest bit just to make sure there's no cracks or crevices so we're going to just wiggle this off because we are in neighborhood Bakery consistency is really important when a regular comes in and something isn't the way that they're expecting it to be we take it really seriously all right so this is half now this little doohickey is called a bicycle we use this to measure out the length of our scones one 2 3 4 perfect and then we kind of just Mark where we're going and and I'm going to go in and I'm going to cut each strip out so each pack gets three squares that are cut in half diagonally so we will grab these out and bake these every morning before we open so these are all packaged up Anna is going to help me finish these up and I'm going to go downstairs so that we can get started on cake decorating all right so we are currently in our basement in our cake decorating station the lovely lady behind me is Anita she single-handedly does all of the cakes and cupcakes unless help is required and then I jump in what I do every week is something that we call a comfort cake which is basically a very creative jumble of whatever flavors I'm feeling we sell it by the slice as a cake special every week this week we are making a vanilla cake with a pistachio buttercream raspberry ganache some pomegranate seeds and then we have this pomegranate it's in between a gel and a jam and I call it a jiggle did you ever see that movie Flubber yeah that's what it reminds me of all right this is our vanilla cake we are going to trim this little Dome part off so that it lays flat I usually make a guid line very lightly around the cake and then I will start cutting in towards the middle I am going to grab a tip out of our tip Treasure Chest this will help me make a guideline and kind of like a border around the inside of the cake just so that the filling does doesn't ooze out Gorge the only wall we like this is our raspberry ganache just pour it in and so these are pomegranate seeds and we're just going to sprinkle those in here along with cocoa nibs I'm going to do a crumb coat which is basically a thin layer of frosting so that none of the cake crumbs get into the frosting on the outside it is like a primer when it comes to decorating the top or the sides go as fast as you can do not hesitate it can smell fear I'm going to start frosting this is that pomegranate jiggle that I was telling you about now we're going to add these tiny little decorative details that kind of just pull everything together so I'm just adding a little bit more cocon nibs just to bring some Dimension into the middle of the cake this one's more on the simpler side so I think we can call it a quit I'm going to set this into the fridge to chill before we slice it up to give to front a house and then I'm going to go upstairs to R&D on an ice cream sandwich that we've been working on we are r& ding an ice cream sandwich that's going to have an olive oil cookie a balsamic ganache and a nectarine paste along with some vanilla ice cream I had originally tried it with some dark chocolate but it was a little too powerful for the rest of the sandwich so now I'm going to try doing white chocolate and cocoa butter to bring down that sweetness but still get the balsamic flavor through this clipboard is where I have all of the notes of the current projects that I'm working on as you can see it is a little bit of a mess so I'm always constantly riding just so I remember what I did and how I can change it for the next time this ice cream sandwich actually is because we got a collab offer from a olive oil I automatically thought of olive oil and balsamic and I was like that'd be a really cool ice cream sandwich so this is our chocolate we're going to grab one of these pots and we're going to put some heavy cream into it with white chocolate since it burns so easily if you were to boil it it'd probably get like a different taste to it we don't want that so we're now putting the heavy cream into the chocolate now that this chocolate is all melted we're going to keep adding balsamic vinegar tablespoon by tablespoon until we are satisfied with the flavor so that's almost there I don't think I'm going to add a full tablespoon I might add a half all right I think we're good so these are the nectarines that we'll be using for the nectarine paste with bringing fresh fruit into ice cream sandwiches it's a bit tricky because there's so much water in fruit and you have to to get that really minimized and cooked out so that it doesn't get this unpleasant texture when it's frozen yet it will get icy I've never done a nectaring ice cream sandwich so this is a real challenge for I'm just going to throw them in a pan and add some sugar and the tiniest bit of lemon juice and a bit of pectin pectin is a natural jelling agent it comes from fruit most of the time from apples and citrus and we're going to use that in here just so it gets that thicker pasty texture and we're going to grab the smallest amount of 3 G based off my tralon error 9% pectin in comparison to fruit is the perfect amount for any small batch once the nectarin start getting heated up they'll release their juice and we'll blend this up and we're going to sprinkle this in oh all right olive oil cookies one side is going to be this balsamic ganache and then can you spread that on this one for me thank you and this is already looking good I can tell like there's no water kind of leaking out from it so I think this is going to freeze really well let's let that one set let's put that in the freezer and then we'll e this little baby bites little baby bites the combination is really nice I feel maybe I put too much balsamic on it I think we're going to have to keep that one a very thin layer okay it's a bit strange and strange is good strange makes good desserts but we don't want it to overpower and also that will help showcase the olive oil flavor of the cookie very well done we're going to wrap this up head upstairs and check in with our team just because it's around 2:00 now and they're probably leaving how are we doing with cookie do uh we need the lava and we need the full of pepp okay all right I will put that on the list for tomorrow I check in with everyone just so that I know what we've gotten done what we haven't gotten done what we need to push to the next day and I'm the one who writes on the board to update everyone now I'm going to grab the Comfort cake from the fridge that we made earlier so I can cut it and put it up in front of house before I leave hey Ryan's up this is our comfort cake all right it is 3:30 I'm heading home I am beat I hope you learned a little about what it takes to be a py chef at the good batch I hope you visit us soon see you then peace leaving that's a wrapevery time I tell someone that I'm a pche chef they're like oh my God that's so cute and I'm like if you knew I had to pick up a 50 lb bag of flour multiple times a day maybe you wouldn't be saying that the good batch is a neighborhood Bakery but it's also a mini Factory we are sending stuff to all of our wholesale clients all around New York we make about 13 to 14,000 cookies every week for wholesale it's about 28,000 items weekly we can get all all these things done with planning great team and really big mixers hi I'm Brianna forties I'm the past Chef here at the good batch come on in it is 8:00 a.m. we just opened but we've had people here since 2:00 a.m. baking all of our stuff for the front of house like our scones and our biscuits as you can see we are getting one of our three deliveries today this is where we get most of our flour and sugar from so big delivery I have to go into the back to check our wholesale orders come with me this is our Main Kitchen we have a bunch of different machines that help us produce all of the different pastries and cookies that we need to make every single day over here we have our wholesale orders just for today and we have for just cookies a little over 2600 and for everything in general we have a bit over 3,000 so I take this paper and I put it into our calculator on our computer and then it populates how many full trays of cookies based on how many cookies can fit on that tray and how many partial trays we need as well we just reached over 200 wholesale clients all over New York City I'm currently writing the rest of the numbers for our Bakers this is how we tell our Bakers how many cookies to make of each one and as you can see we have a lot to do I'm going to put that over by the ovens just so that they know the second they walk in this this is what we got to do I'm going to go do a quick inventory just so I know how many things I need to order for tomorrow this is our basement this is where we hold all of our paper goods any of our miscellaneous food items we have a whole chocolate wall over there and that metal door is our freezer which is where I'm going to go check if we have enough cakes for Anita our cake decorator to make cakes today we only need to make about eight cakes uh I think we need to focus more on cupcakes today we're going to have to make about 12 dozen cupcakes today Welcome to our freezer so in that very dark corner over there is where we have all of our cakes one have another one of that cupcakes are on this rack and we are severely deprived of them this week so we are going to have to focus on those we're good let's get back into the warm all right it's 8:30 and I need to head upstairs to start doing the lemon bar filling for our friend of house this lemon bar is actually one of the brainchild of my boss Anna and Caroline Chef the patient chef at gaj and tolner so we add the flour and the salt don't laugh I'm too little baking is a science and I can make the same recipe about eight times and if I do the tiniest little difference it comes out so different I keep a scale just to double check all of our M has been accurate 500 G of flour is 500 G of flour no matter how dense you pack it I'm going to add the lemon juice and the zest the filling for this lemon bar is more of a baked curd than it is a custard just because there isn't any milk in it if there was then it'd be a custard so now I'm going to crack some whole eggs into here we tried it with yolks and it ended up being a little too thick we wanted it to be more juicy okay oh what's going on you're right yeah it's okay it's just cuz it does so sticky but oh yeah the dough is a little bit firmer than we normally have it so it keeps sticking to this guy and going right up there when we really want it to just land gently on this electric blue tape we got going on this is Anna she is my boss and the owner of the good batch you have to be really Nimble as a business owner I bought this machine in like 2012 because I was making too many cookies it's originally actually a hamburger patty machine but it had been repurposed for baking equipment I'm going to jump in let me I'll switch with you I'm heating up the cookie dough to to melt the butter a little bit the problem is that we have this new AC unit in the kitchen so it's a lot cooler in here than it normally is which is great for the human side of things in here but our cookie dough is is reacting differently to it so we're going to see what works so obviously things happen but I do need to get this into the oven so I'm going to head back to this now I am putting the eggs through a strainer if you don't you kind of get these like chunks of egg whites and egg yolks that kind of don't make the curd as homogeneous as you want it we do this just to make sure that everything tastes the same no matter what part of the bar you're getting so now I'm adding the regular white sugar and then there's also some 10x that we already sifted 10x is confectioner sugar it's just processed 10 times and confectioner is a really long word confectioner sugar has a tendency to be really clumpy so whenever you're adding it to a liquid you really want to sift it really well so that you don't have those lumps in there that a lemon or a mango that's that's a mango so there's a dragon fruit a mango a star fruit a chi a plum and some grapes it's cuz I like Fruity desserts but it's also because I'm part of the lgbtq community and I like to be able to say I'm fruity this is the pecan cornmeal crust this crust was baked last night we normally do this so that we're not putting this curd into something that's warm it ends up changing the texture of the bottom of this heard all right gorgeous beautiful now we're going to very gently waddle walk over to the ovens and place this on the rack so that someone can bake it later when we have some room now that that's done I'm going to clean up and then I'm going to sheet some dough so I can start working on the alote spone all right I'm going to grab this coming through this is our confetti dough we use it for our bday ice cream sandwiches so we have two of these cookies some lemon buttercream and then vanilla ice cream this is our sheeter it basically is a mechanical rolling pin that doesn't make you have to have an arm workout while doing this I just flattened it a bit so that it's not going back and forth as much we put it between two pieces of parchment because we don't want to keep adding more flour to this cuz it changes the texture of the cookie I think we sell 12 to 1,400 ice cream sandwiches a week between our location here our location in Manhattan and then at smorasburg if I were to roll out this dough by hand it would probably take me about 10 15 minutes depending on how cold it is in here with this machine it takes me about three Max and that saves us a lot of time this lever controls this rolling pin right here the lower the number the less space there is in between the two rolling pins so we just keep on making it smaller and smaller and then just done next one this is actually the same dough that we use for our confetti cookie Anna has a very firm belief that any cookie can be turned into an ice cream sandwich cookie as long as you make it the right thickness and now we're just wiggling it stay now that these are done I have to let them chill for a bit before we punch them out but now I'm going to get started on the dough for my elotes gones there are way too many recipes in this bakery that we are currently working on this is the recipe for the elote scone the elote is a Mexican street corn that originally has chili lime and Mayo so the key to an awesome scone is super cold butter and super cold cream this butter is what helps our scones stay moist and it also creates the steam in the scone that makes it so like Airy and fluffy tiniest little sliver changes the whole thing so we order about 16 boxes of butter a week 280 lbs of butter so I am 100% Puerto Rican there was a lot of Mexican restaurants where I grew up and I really like bringing those flavors to other people the elotes gone is actually one of my Creations all right now it's sour cream corn puree and then we add lemon zest lime juice this is the roasted corn and to this we add guo chili and also red pepper we're going to pour kis into this bowl we're going to take this over to the mixer so we can start mixing in a certain degree you you do have to kind of be a little bit of a mechanic when you're working in a kitchen you also need to know how these machines work to begin with now we're going to dump in all this cheese when it comes to scones and biscuits you put all the dry ingredients in and then you put the cold cold butter it makes it so that there's chunks of butter throughout the whole entire mix now we're going to raise this up remember those old cars when you have to roll up the window all right we're going to let this go for a little bit butter I forget that I'm miked up all the time and I'm just saying weird things this is our roasted corn we're going to toss that in and start mixing it real low just so that this is fully mixed in before we add the wets into there this is soft but I can kind of crumble it down it's ready to go coming this way I'm going to put it here telling you those muscles are hidden thank you this is what we call our frame this is technically what you use to make like layered cakes each batch makes about 96 scones everyone has their own method of doing scones I like to get a border going and you don't want to really pack it down or pack it in air is kind of like a secret ingredient when it comes to scones so you kind of want to keep that in there otherwise it's just a little too dense we are going to roll it out just the tiniest bit just to make sure there's no cracks or crevices so we're going to just wiggle this off because we are in neighborhood Bakery consistency is really important when a regular comes in and something isn't the way that they're expecting it to be we take it really seriously all right so this is half now this little doohickey is called a bicycle we use this to measure out the length of our scones one 2 3 4 perfect and then we kind of just Mark where we're going and and I'm going to go in and I'm going to cut each strip out so each pack gets three squares that are cut in half diagonally so we will grab these out and bake these every morning before we open so these are all packaged up Anna is going to help me finish these up and I'm going to go downstairs so that we can get started on cake decorating all right so we are currently in our basement in our cake decorating station the lovely lady behind me is Anita she single-handedly does all of the cakes and cupcakes unless help is required and then I jump in what I do every week is something that we call a comfort cake which is basically a very creative jumble of whatever flavors I'm feeling we sell it by the slice as a cake special every week this week we are making a vanilla cake with a pistachio buttercream raspberry ganache some pomegranate seeds and then we have this pomegranate it's in between a gel and a jam and I call it a jiggle did you ever see that movie Flubber yeah that's what it reminds me of all right this is our vanilla cake we are going to trim this little Dome part off so that it lays flat I usually make a guid line very lightly around the cake and then I will start cutting in towards the middle I am going to grab a tip out of our tip Treasure Chest this will help me make a guideline and kind of like a border around the inside of the cake just so that the filling does doesn't ooze out Gorge the only wall we like this is our raspberry ganache just pour it in and so these are pomegranate seeds and we're just going to sprinkle those in here along with cocoa nibs I'm going to do a crumb coat which is basically a thin layer of frosting so that none of the cake crumbs get into the frosting on the outside it is like a primer when it comes to decorating the top or the sides go as fast as you can do not hesitate it can smell fear I'm going to start frosting this is that pomegranate jiggle that I was telling you about now we're going to add these tiny little decorative details that kind of just pull everything together so I'm just adding a little bit more cocon nibs just to bring some Dimension into the middle of the cake this one's more on the simpler side so I think we can call it a quit I'm going to set this into the fridge to chill before we slice it up to give to front a house and then I'm going to go upstairs to R&D on an ice cream sandwich that we've been working on we are r& ding an ice cream sandwich that's going to have an olive oil cookie a balsamic ganache and a nectarine paste along with some vanilla ice cream I had originally tried it with some dark chocolate but it was a little too powerful for the rest of the sandwich so now I'm going to try doing white chocolate and cocoa butter to bring down that sweetness but still get the balsamic flavor through this clipboard is where I have all of the notes of the current projects that I'm working on as you can see it is a little bit of a mess so I'm always constantly riding just so I remember what I did and how I can change it for the next time this ice cream sandwich actually is because we got a collab offer from a olive oil I automatically thought of olive oil and balsamic and I was like that'd be a really cool ice cream sandwich so this is our chocolate we're going to grab one of these pots and we're going to put some heavy cream into it with white chocolate since it burns so easily if you were to boil it it'd probably get like a different taste to it we don't want that so we're now putting the heavy cream into the chocolate now that this chocolate is all melted we're going to keep adding balsamic vinegar tablespoon by tablespoon until we are satisfied with the flavor so that's almost there I don't think I'm going to add a full tablespoon I might add a half all right I think we're good so these are the nectarines that we'll be using for the nectarine paste with bringing fresh fruit into ice cream sandwiches it's a bit tricky because there's so much water in fruit and you have to to get that really minimized and cooked out so that it doesn't get this unpleasant texture when it's frozen yet it will get icy I've never done a nectaring ice cream sandwich so this is a real challenge for I'm just going to throw them in a pan and add some sugar and the tiniest bit of lemon juice and a bit of pectin pectin is a natural jelling agent it comes from fruit most of the time from apples and citrus and we're going to use that in here just so it gets that thicker pasty texture and we're going to grab the smallest amount of 3 G based off my tralon error 9% pectin in comparison to fruit is the perfect amount for any small batch once the nectarin start getting heated up they'll release their juice and we'll blend this up and we're going to sprinkle this in oh all right olive oil cookies one side is going to be this balsamic ganache and then can you spread that on this one for me thank you and this is already looking good I can tell like there's no water kind of leaking out from it so I think this is going to freeze really well let's let that one set let's put that in the freezer and then we'll e this little baby bites little baby bites the combination is really nice I feel maybe I put too much balsamic on it I think we're going to have to keep that one a very thin layer okay it's a bit strange and strange is good strange makes good desserts but we don't want it to overpower and also that will help showcase the olive oil flavor of the cookie very well done we're going to wrap this up head upstairs and check in with our team just because it's around 2:00 now and they're probably leaving how are we doing with cookie do uh we need the lava and we need the full of pepp okay all right I will put that on the list for tomorrow I check in with everyone just so that I know what we've gotten done what we haven't gotten done what we need to push to the next day and I'm the one who writes on the board to update everyone now I'm going to grab the Comfort cake from the fridge that we made earlier so I can cut it and put it up in front of house before I leave hey Ryan's up this is our comfort cake all right it is 3:30 I'm heading home I am beat I hope you learned a little about what it takes to be a py chef at the good batch I hope you visit us soon see you then peace leaving that's a wrap\n"