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I Tried Making Homemade Drumsticks | Claire Recreates

I Tried Making Homemade Drumsticks | Claire Recreates In her exciting new YouTube series, "Claire Recreates," Claire Saffitz tries to recreate beloved childhood snacks and popular meals with a unique twist. Today's episode focuses on the Nestle Drumsticks, The Original Ice Cream Cone. Join Claire as she reimagines these beloved classics, serving up delicious recipes tailored for home cooking enthusiasts. If you're longing for a nostalgic foods and fascinated by the intricacies of recipe development, this series is for you! Don't miss out on Claire's creative take on classic dishes. #clairesaffitz #icecream #drumsticks CHAPTERS: 00:00 Intro 00:54 Snack breakdown 03:29 Measurements 04:43 Original ingredients 05:15 Game plan 06:15 Make and form cones 18:13 Bake the cones 19:53 Make the chocolate coating 23:03 Make the ice cream 32:05 Form the bulbs 33:26 The next morning 34:04 Make the magic shell 37:29 Taste test 41:59 Cat cam What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor: Hal McFall Animation Credits: Character Designer/Animator/Backgrounds: Jack Sherry Character Rigger: Johara Dutton Recipe: To make the cones, combine 3 ounces room temp egg whites, ¼ cup granulated sugar, ¼ up demerara sugar, 3 tablespoons melted cooled butter, 2 teaspoons vanilla extract, ½ cup flour, 1 tablespoon cornstarch, ½ teaspoon kosher salt, and ¼ teaspoon baking soda and blend with a hand blender until completely smooth. Transfer the batter to a piping bag and pipe some onto the grates of a preheated electric waffle cone iron. Cook just until it’s set but pale, then transfer the piece to a cutting board and trace around a football-shaped stencil with a wheel cutter. Remove the excess, return the piece to the iron, and cook until golden brown all over. Form the cone around a mold, pressing firmly on the seam. Repeat with more batter. Dry the cones in a 200-degree oven upside down on a rack set over a baking sheet,, then let cool. Brush the insides of the cones with a thin layer of melted chocolate, depositing a half teaspoon of chocolate in the bottom of each. Place the cones on a rack in the freezer. To make the ice cream, vigorously whisk 8 large egg yolks, 1 cup granulated sugar, 30g malted milk powder, ½ teaspoon kosher salt, and 1 tablespoon vanilla paste in the bottom of a large saucepan until pale and ribbony. Whisk in 3 cups whole milk and 1 cup heavy cream. Cook the mixture, whisking constantly over medium heat, until it registers 180-degrees. Cool the mixture rapidly in an ice bath, then transfer to an ice cream machine and spin until the ice cream holds its shape. Transfer some of the ice cream to a piping bag and fill the chocolate-coated cones, smoothing the tops, then transfer the rest of the ice cream to a chilled loaf pan and freeze solid. Scooping from the loaf pan, place a scoop of ice cream over the top of each cone, smoothing with a small offset spatula to form nice domes. Freeze the cones overnight, then melt chocolate and coconut oil together to make a magic shell. Dip the cones in the shell, shaking off excess, then gently roll in very evenly chopped and sifted roasted salted peanuts. Freeze until form, at least 20 minutes.