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
00:36long thread that we're going to roll and then we're going to place it into our mold.
00:40Do you want to try this? Yeah. So how did the inventor of the cronut come up with this invention?
00:46I found out the best part of the cinnamon roll was actually the centerpiece because it's moist.
00:51That's the only part most people eat. There you go. Good job. I think I might need to taste the
00:57dough.
00:59Just as I imagined. Like a dream. So while we wait for these to bake, I think we all want
01:04to know,
01:05is dessert your favorite meal of the day? Dessert is always my favorite. It has to be, right? I eat
01:10sweets all day long. You eat sweets all day. Look what I got. Beautiful. So see after 35 minutes,
01:18those are baked. We're going to suck them in a special batter. Okay. I'm going to put back in the
01:23oven for another like 10 minutes. What is in the batter? In the batter, there's milk, sugar, eggs,
01:28and this is going to allow everything inside the cinnamon spoon mold to stay super, super moist.
01:33And we're going to put this back in the oven for another 10 to 15 minutes. Beautiful. And you can
01:41see
01:41like they're super, super moist and they're really hot. So we can unmold all of them. And we're going to
01:47go through the last step, which is adding the glaze. The glaze. Because the glaze is one of the best
01:53part of the cinnamon spoon rolls. So we're going to pipe the glaze right here. We don't want to put
01:58too
01:59much of it. I'm going to hand you the bag and you're going to do this step as well. Oh
02:03gosh. Good luck.
02:05It's a lot harder than I thought it would be. Beautiful. All right. The moment you were
02:10waiting for. Now we're going to eat. How many of these do you eat every day? I actually eat
02:15like one or two every day. It's so good. You just pull them apart. You start from the side
02:19and you gently like pull it. And it's all one spool. It's one long, very thin thread of dough.
02:28Bon appetit. Bon appetit to you too, chef. Now I know why he's world famous. I'm just gonna
02:41park it here today. I'm going to put you to work though. Can I eat while I work? No. No,
02:48I almost feel
02:49like I need to put on a fall festive sweater while I eat this, you know? Do I have one
02:55of those?
02:57Last bite. It was worth it to wait till the sweater. Today I tried living with Lucy. How was it?
03:03It was amazing. Thank you so much for having us, chef. And I think you all should come into
03:08Chef Dominique Ansel's kitchen.
