Bertcast's podcast

Comic and man of the world Bert Kreischer shares his wisdom and life with you.

# 17 – Something’s Burning Uncut – Donnell Rawlings & Red Grant 03/28/2020

# 393 - Mike Vecchione & ME 03/25/2020

# 392 - Jo Koy & ME 03/18/2020

# 16 – Something’s Burning Uncut – Brian Regan & Tom Papa 03/14/2020

# 391 - Marc Maron & ME 03/11/2020

# 390 - Taylor Tomlinson & ME 03/05/2020

# 15 – Something’s Burning Uncut – Sam Tripoli & Gareth Reynolds 02/29/2020

# 389 - Jared Freid & ME 02/26/2020

# 388 - Jason Biggs & ME 02/19/2020

# 14 – Something’s Burning Uncut – Theo Von & Andrew Santino 02/15/2020

# 387 - Donnell Rawlings & ME 02/12/2020

# 386 - Tom Papa & ME 02/05/2020

# 13 - Something’s Burning Uncut - Michael Rosenbaum & Harland Williams 01/31/2020

# 385 - Steve Treviño & ME 01/29/2020

# 384 - Moshe Kasher & ME 01/22/2020

# 12 – Something’s Burning Uncut – Grace Helbig & Brooks Wheelan 01/17/2020

# 383 - Sam Morril & ME 01/16/2020

# 382 - Craig Ferguson & ME 01/08/2020

# 11 – Something’s Burning Uncut – Ari Shaffir & Steve Rannazzisi 01/04/2020

# 381 - Nick Thune & ME 01/01/2020

# 380 - Gabriel Iglesias & ME 12/24/2019

# 10 - Something’s Burning Uncut – The Super Troopers - Steve Lemme & Kevin Heffernan 12/22/2019

# 379 - Dan Soder & ME 12/18/2019

# 378 - Michelle Wolf & ME 12/13/2019

# 377 - Andrew Dice Clay & ME 12/11/2019

# 376 - Tom Rhodes & ME 12/04/2019

# 9 - Something's Burning Uncut - Keith & The Girl 11/30/2019

# 9 - Something's Burning Uncut - Keith & The Girl Chemda Khalili & Keith Malley from the comedy podcast, Keith & The Girl, join Me as I try to make Croquembouche, AKA, Tower of Donuts. Recipe: CROQUEMBOUCHE A French dessert that’s often served at weddings and other special occasions. MAKE THE CUSTARD - Preheat oven to 425˚F - Separate out 18 egg yolks - In a pot, heat 6 cups milk and 2 teaspoons vanilla over medium heat. - Bring to a boil and then turn off heat. - Using a hand mixer, beat the egg yolks and 2¼ cups sugar until light and fluffy, about 2 minutes. - Add ¾ cup cornstarch and mix until fully incorporated. - Add ½ cup of the milk to the egg yolk mixture and mix until well combined. - Add the remaining milk mixture and beat until fully incorporated. - Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes. - Remove from the heat and add 3 tablespoons butter, whisking to combine. - Strain the custard into a bowl. Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hours. MAKE THE PUFFS (“PATE A CHOUX”) - In a large pot, bring 4 cups water, 4 sticks butter, 2 teaspoons salt, and 6 tablespoons sugar to a boil over high heat. GET THESE INGREDIENTS READY WHILE BOILING: - 4 cups flour - 12 eggs - Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball. - Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove from heat and put in stand mixer. - Mix in one egg at a time until fully incorporated. - Using a piping bag with a round tip, fill the bag with the batter. - Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart. - Use a wet fingertip to gently press down any points on the puffs. - Brush the egg wash over the the puffs. - Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes. FILL THE CREAM PUFFS WITH CUSTARD MAKE THE CARAMEL - Add 2 cups sugar, 2 tablespoons corn syrup, and ⅔ cup water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. - Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C). - Remove the pan from the heat and add ⅔ cup heavy cream, stirring vigorously. ASSEMBLE THE CROQUEMBOUCHE - Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern. - Continue to stack caramel-dipped cream puffs in a tower shape. - Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower. The Berty Boy Tour is on sale now! Get your tickets at For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com To Follow me on.. Twitter: https://twitter.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer Instagram: https://www.instagram.com/bertkreischer/?hl=en Youtube: https://www.youtube.com/user/Akreischer /episode/index/show/bertcast/id/12224087

# 375 - Ethan Page & ME 11/28/2019

# 374 - Paul Virzi & ME 11/20/2019

# 373 - Todd Garner & ME 11/16/2019

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