3 Dessert Tacos (Choco Taco, Nutella, Bananas & Ice Cream) - Gemma's Bigger Bolder Baking Ep 130
Hi Bold Bakers! A fantastic treat to makethis summer are dessert tacos. Not only are
they creative, they are fun and easy to make.And you can customize the flavors to any that
you like. So let’s get started.
In a recent video, I made homemade ice creamcones, and they were a huge success. So we’re
going to take that same batter and use itto make the taco shells for our dessert tacos.
It works really well because it’s sweet,it’s got a lovely flavor of vanilla, and
the batter is moldable, so you put it intoany shape you like. I’m going to take a
nice, generous tablespoon, put it in on agriddle that is on medium to low heat. You
don’t want it too hot or else your conewill cook too fast. You want it nice and low.
Then, swiftly, we’re going to take a spatula,and we are going to spread it out to around
5 inches by 5 inches. And this will give youa good-sized taco shell. Once it’s all spread
out and nice and even, we are going to letit sit there and cook by itself for around
3-4 minutes, until you start to see it goingbrown. So as you can see, around the edges
it’s starting to go brown, so I’m goingto go in with my spatula. Make sure whatever
you use has a nice, thin edge on it. And thenvery gently pry up your shell. And then a
simple flip. Perfect, beautiful brown on oneside. Now, it takes way less time to cook
on the other side. I’d say probably a minute.You just want to get a little bit of brown.
To shape our tacos, you want to have readya wooden spoon with a round handle, and also
then a cookbook to weigh it down. It’s anice color on our other side, so we’re going
to move really quickly now, and take it offthe pan, and go straight over to our shaping
station. And then what you want to do is evenout the sides of your taco. And just pull
them straight down so that you get a niceshape. And then that’s it. All you want
to do is let it sit here, and as it startsto cool, it will crisp.
Just look at this awesome taco shell! I’mreally happy with how it turned out. And as
you can see, it’s nice and big in the middleso we can fill it full with yumminess. Now
this will last nice and safe and fresh forup to 2 days in an airtight container. Now
that we’ve got one done and you know howto do it, we are going to continue with the
rest of our batter. Now that our shells aredone, this is going to be the really fun part:
we are going to fill our tacos.
The first one we are going to do is a flavorthat will never go out of style. It is nutella
and strawberries. The first and most importantingredient for this taco is nutella. Now I
put it into a piping bag with a star-nozzlejust so I can get that lovely shape on it.
However, you can always just scoop it intoyour taco shell. Put the nozzle down into
your taco shell, and just pipe a nice, thicklayer of your nutella. Next in our taco are
some lovely summer strawberries. This is theperfect time of year to eat them. I have sliced
a few and I’m just going to lay them downoverlapping, on top of the nutella. Chocolate
and strawberries work so well together becauseyou’ve got the sweet from the fruit, and
the richness of the chocolate. And what Ilike to put on everything is some freshly
whipped cream. And just like the nutella,do a nice, generous swirl on top. And then
just because we went to all of this troubleto make dessert tacos, for a little bit of
extra presentation, I’m going to grate oversome chocolate. And that’s it! Strawberry
and nutella tacos. These look fantastic. Nowthese are always best eaten straight away,
so I’m going to dig in. This is so good.The crispy taco shell, and the softness of
the cream and the nutella, and the strawberries,mm mm mm, definitely a happy dance for this
one. If you think this taco is good, justwait ‘til you see what is coming up next.
I love this next taco because it takes twovery simple ingredients and gives you big
and bold results. It is vanilla ice creamand roasted banana. Roasting bananas could
not be simpler, and the results are absolutelyamazing. On a cast-iron or non-stick pan,
brush on some butter over medium heat. Thenlay down thick slices of banana. You want
to make sure they’re thick so that theydon’t disintegrate while cooking. Now, just
leave them there to cook, for around 3 minutes.You don’t want to touch them. You want to
just let them sit there and caramelize. Bananasare full of lovely, natural sugars, and they’re
going to create their own caramel. After afew minutes, flip over your bananas, and you
are going to see a lovely color on the otherside. They’re getting soft and roasted.
These are looking fantastic. Then, cook foranother 3 minutes on the other side, and then
remove them from the heat to cool. It is sotempting for me to eat these right now while
they’re still warm, and they smell fantastic.I’m going to set these aside and scoop my
vanilla ice cream. Add big, generous scoopsof vanilla ice cream into your taco. Don’t
be afraid to move the taco if you need room.They are pliable. Then lay over slices of
warm, roasted banana. And because I love saltedcaramel, I’m going to drizzle some over
this taco. There is no doubt about it, butthis is a behemoth of a dessert taco. Just
check that out! I don’t even know whereto begin. I’m not going to fill up on this,
because we’ve got another amazing taco coming.
Our next taco is actually the one that madedessert tacos famous. It is a Choco Taco.
A Choco Taco shell is a little bit differentfrom the other dessert tacos we’ve done,
because we are going to jazz up the shella little bit. We are going to have some melted
chocolate on it, and then we also have somechopped nuts. Take your taco shell and then
just dip the top of him in your melted chocolate.And then pull it out and then let all of the
excess chocolate just drip away. And thentake some of your chopped nuts and then sprinkle
it on the chocolate. The more finely choppedyour nuts are, the better they will stick.
Once he’s got a nice coating of choppednuts, I’m going to lay him down here on
my rack, and then just leave it there untilit sets, and then the chocolate goes hard.
Feel free to make these in advance, as they’llkeep really well. Once your shells are set,
add in scoops of vanilla and fudge ice cream.Drizzle over a little bit of extra fudge,
just ‘cos, and add a few more toasted nutson top. And there you have a homemade Choco
Taco! It looks fantastic. I guarantee it’sbetter than store-bought. What I love about
these tacos is that you can make them aheadof time and then fill them and pop them in
the freezer. So when you have friends andfamily coming over, everyone can have their
own taco. Now saying that, I definitely haveto give this one a try. Mmm! This is absolutely
delicious; I know you’re going to love them,so make sure you put them on your summer baking
list.
These taco flavors are just the tip of theiceberg. You can make so many different combinations,
so get your creative juices flowing.
Make sure you subscribe to my channel so youdon’t miss out on my other fun summer recipes.
And I’ll see you back here next Thursdayfor more Bigger Bolder Baking.
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/DessertTacoRecipes Homemade Ice Cream Cones Recipe: http://bit.ly/ICConesVid Hi Bold Bakers! This week I'll show you how to use my Homemade Ice Cream Cones recipe to make Dessert Tacos. And I'll share my recipes for Big & Bold flavors including Strawberry & Nutella, Bananas Foster and even the original Choco Taco. They're great treats for Summer Picnics or for any event. So let's get started! WATCH more Bigger Bolder Baking episodes here: * Homemade Ice Cream (No Machine): http://bit.ly/Top5IceCreamVid * Pizza Monkey Bread: http://bit.ly/PizzaMonkeyBread Watch my Bold Baking Basics series: * Homemade Extracts (Vanilla, Mint, Lemon & Orange): http://bit.ly/ExtractRecipes * Egg Substitutes: http://bit.ly/EggSubsVid SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/DessertTacoRecipes