Gisele Bündchen vs Pro Chef: Same Ingredients, Different Recipe

Hi, I'm Gisele,

and I just made my Sunday banana waffles

with coconut whipped cream.

And I'm Kendra from the Bon Appetit Test Kitchen

and I used all the same ingredients

that Gisele used in her waffles

to make something completely different.

Are you ready?

I'm ready.

I present to you [Kendra imitates drum rolling].

Are you ready to make some waffles?

It's from my new cookbook, Nourish.

And this is a waffle that has banana inside of the waffle

and outside of the waffle.

Okay, baking.

There's almond flour, oat flour, and arrowroot,

grain free baking powder which is actually so sick,

coconut oil, coconut milk, maple syrup,

vanilla, bananas, flaxseed, and salt and eggs.

Okay.

Oh, this is what she's making.

Waffles.

Banana waffles with coconut whipped cream.

So there are two rules for me today.

Number one, I cannot make what she is making.

And number two, in some way,

I have to use every one of these ingredients.

We're gonna be good.

We're gonna...

Will it be edible?

We don't know, but I am gonna try to make something.

So first, you get your bowl and your little eggs.

Maple syrups.

So this is why they're already sweet.

Vanilla.

And then the flax meal.

It helps bind.

And then you have coconuts oil.

Okay, I think I know what I'm gonna do.

All right, here I go.

Ah!

This is fun.

I don't know why I'm running.

It feels like I'm on chopped so I feel...

I'm like there's a clock.

I'm racing the clock.

There's no clock.

No one's timing me.

I'm heating a pot of oil first

'cause ultimately I think I'm gonna fry some stuff.

Hello. I'm busy.

I'm already busy.

I heard you're making waffles.

Yes, what about you?

I was never gonna get to waffles.

So what are you making?

I'm not gonna tell you.

Oh, no.

But I will tell you I'm already heating

a big pot of oil on the stove.

So, maybe that's a hint.

Okay, bye.

What do you think she's making?

The most important thing,

you gotta have smashed bananas.

The most ripe the banana,

the sweeter it's going to be.

So now I'm gonna put some water here,

then the bananas.

So now you have your liquids right here.

You're gonna keep this sitting there.

Five minutes.

It's just gonna be soaking the flax.

I will tell you,

sometimes you wake up in the morning and you're like,

I'm meeting a supermodel today.

I wonder what I should wear.

And the answer is your normal clothes

because what else would you wear?

That's all you have.

I think she's having a good time.

I'm gonna mash some bananas that are going in my dough.

I'm basically like creating my wet ingredient mixture here

which is coconut milk.

Oh, I have to use everything.

That much water and my banana.

Oh shoot, also egg.

Damn it.

That's so much liquid now.

And now we have our dry bowl.

This is our almond flour.

It's a great of protein.

Then we have our oatmeal flour.

Arrowroot.

And the arrowroot, that actually helped make it go together.

Baking powder.

And then a little bit of salt.

Put it all together.

You're just going to whisk.

The hardest part of this book I have to say for me

because I'm not a person who measures things,

I'm the kind of person who's like put a little bit of this,

put a little bit of that.

Oh, that looks good, I think.

Let's do it.

I'll be a horrible baker.

I have a muffin in the book,

but it is like a easy muffin.

This is the almond flour and this is the oat flour.

And now I'm adding some ground flax.

Ground flax is an egg substitute.

You always have to augment it with something to help bind.

That is I think what the arrowroot is doing.

So now I get to click off arrowroot.

I've used oat and I've used almond

and I also have to use corn free baking powder.

That's amazing.

I have a corn allergy,

but I usually just use regular baking powder

because I won't die.

I just get hives.

So now I have these other two liquids and salt.

I broke it.

No, I didn't.

I did the right thing, okay.

This is so salty.

Now I'm adding just a little bit of vanilla

and I'm gonna also add maple syrup

'cause we don't have any sugar.

Okay, I think this will be fine 'cause I'm gonna let it sit

and then that's gonna give the flour some opportunity

to like hydrate with the wet mixture.

So now we are going to actually make the waffles.

This is already hot, right?

Coconut oil.

Do a little paint so they don't stick.

And you have to make sure it's nice and hot

before you put it in.

Two minutes and then they should be ready.

Am I talking too fast for people

to understand what I'm saying?

[Staff] No.

Are you sure?

[Staff] Yes.

I have five sisters at home, you guys.

So you we had to speak really fast

because we only had an hour lunch break.

Everybody wanted to say something

and my dad was like going crazy.

Imagine, six girls.

My mom, seven women, and him at the table.

Checking the temperature of the oil now.

It's too hot 'cause I turned it on high

and then I walked away for a long time.

So, now I'm turning it really far down.

You think she's making pancakes?

I'm almost there.

Because that's another thing you can make

actually is pancakes.

Let me see.

So open slowly because this is a very delicate waffle.

When you don't cook with gluten, my friends,

it's a little delicate.

Now we're gonna put it in the oven.

Just by putting it in the oven at 250,

it's gonna get crispy.

So now I am going to caramelize this banana.

So I'm just going to melt this coconut oil down in here.

All right, we're going in with the bananas

where I feel like I'm getting some color.

I'm actually gonna pour the oil off

and then I'm gonna pour a little bit of maple syrup in

so we get the caramelized sugars.

Just a little bit of sweetness

and a little bit of like that crispy sugar bite.

And now we are gonna make the flambe.

It's super easy to make.

You're literally gonna just get your banana.

That's it.

And then you're just gonna put your maple syrup

and then that's it.

So, your maple syrup tastes a bit like banana.

If you want the bananas more mushy,

you can leave it longer.

And if you don't want the bananas too mushy,

just leave the last step.

I usually wait until it kind of does that.

And then you just have a yummy bananas in maple syrup.

I think we're gonna call this time.

We've got our thick batter happening.

Now we're gonna throw these bad boys in here.

They're bubbling furiously which is great.

Because they're so small,

I'm gonna go based entirely on color.

I'm gonna see how one is doing.

Raw.

This was my first test round.

The outside looks really nice,

but the inside is not fully cooked.

You can see like the outside is cooked,

but the inside is still a little mushy

which tells me my oil needs to be adjusted.

So now I need to turn it down.

I'm gonna go one more round with a lower temperature of oil.

I think these guys are about ready to come out.

They're heavy which tells me

that they're like cooked through.

Dense.

Nice.

I love it.

[Gisele] Kendra, how are you doing?

I'm good.

Are you ready to plate?

I'm almost. Okay.

Are you almost ready?

Yeah.

Oh, I'm very excited to see your thing.

So now we are making coconut whipped cream.

So now you're gonna have a chill bowl and a chill coconut.

You wanna make sure that you leave the liquid

and you just take the solid part.

We're just gonna whip the coconut cream for two minutes.

A tiny bit of vanilla extract.

Just a tiny bit.

And a tiny bit of maple syrup.

And then it becomes a little sweeter.

And now we have this done.

I'm going to try this.

I'm gonna caramelize some maple syrup

with just that little bit of coconut milk,

tiny bit salted caramel vibes.

When you make a caramel,

you know you bubble up.

So, it's doing that same thing now.

Adding a little bit of the coconut milk

to just give it like a little richness.

But you can see it's like now it's at the perfect,

gorgeous, viscous caramel consistency.

Crispy and yummy.

Put our waffles here.

Coconut whipped cream.

They look good.

It's for Kendra.

So, she's a professional chef.

I mean, you want things to look pretty, right?

Gonna pile all of our little guys here.

Maybe should we pour tableside?

No, that's crazy.

Don't be crazy.

I kind of wanna pour a tableside.

Kendra, are you ready?

I'm ready, are you?

What do you have?

Oh my god, that looks so good.

You want some?

I so want them.

Coconut whipped cream is so good.

What did you make?

Okay, I present to you [Kendra imitates drum rolling].

Banana fritters with caramelized banana

and coconut maple caramel.

What is that?

Oh, yes.

That's just the coconut milk

and maple syrup cooked into a caramel.

These are, I would say, less healthful than your waffles.

We did deep fry them.

So they-

But honey, what's not amazing deep fried?

Listen, I agree.

I need to have that recipe.

My kids are gonna love that.

Are you kidding me?

They're gonna be like, Mom, forget it.

I want that.

Oh my god, these look so good.

That's really good.

What's great is that the waffles are really like imbued

with the banana flavor throughout.

It's not just bananas on top.

You are tasting the banana inside the waffle itself.

And to be honest,

if you didn't tell me this was gluten-free,

I wouldn't guess it.

It's totally fluffy and crispy at the same time.

It's hardy though like the almond

and the oat is giving like a nuttiness to it

which is really nice.

But you are not losing anything.

Okay, Kendra.

I'm very excited to try what you made here.

I'm very excited for you to try it.

So these are our little banana fritters

and we have our coconut maple caramel on top

and then a little caramelized banana moment.

I like that little salt in the banana.

Yeah, a little salty sweet.

I'm into it.

We used all the same ingredients.

Could not be more different.

Isn't it funny? It's crazy.

This is like late night junk food.

This is like Sunday morning-

Breakfast with your children.

Kendra, this is amazing.

Thank you.

Next time I am faced with that series of ingredients,

I will make your recipe and not something crazy,

but it has been really fun.

Thank you so much.