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Pastry Chef Attempts to Make Gourmet Butterfingers | Bon Appétit

Feb 18, 2020
bread that you will spend more time


s me do with me yes there is much more fun yes on the next mission always separate education sorry hi everyone I'm Claire we are at VA Test Kitchen and today I am Making Gourmet Butterfingers Butterfinger has been on my wish list for


items for a long, long time, almost from the beginning, it's one of my favorite candies and has always been one of my favorites as a kid, it was what I would try. Other people, for you know, after Halloween we're all looking at our candy. I love the peanut flavor.
pastry chef attempts to make gourmet butterfingers bon app tit
I love that it has that unique texture with all the really thin layers of this kind of honeycomb, airy but still hard and crunchy Center. with just a super super thin thin layer of chocolate so this is one of those sweets where it's a total mystery to me how they


them and how I process all those thin layers of what kind of brutal peanut substance is formed that's how I think it will be an excellent learning opportunity and I'm excited to eat the candy because I love Butterfinger this is really the only Butterfinger I'm familiar with I mean there's this one there's the crunch bar.
pastry chef attempts to make gourmet butterfingers bon app tit

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pastry chef attempts to make gourmet butterfingers bon app tit...

I remember Butterfinger BBS when I was a kid but that's no longer anything seemingly right they no oh there are bites is this what Butterfinger BBS or turned into crunchy peanut butter crunch yes with Bart Simpson yes good commercial grade Commerc great bar of chocolate Claire I'm excited for this meet I say I'm one of the best I agree it's almost like stringy it's almost like I can shoot like yeah why do they do this it's so good I can see why Bart was so excited four grams of protein ah skip Rhea calcium potassium point six milligram iron good kids peanut soy milk you do this we don't really do this part oh no no we don't don't know you're not there yet you're not there ok look Brian sorry edit me keep watching these episodes and i'm like i thought i was on th in the game i just removed it all yeah don't feel bad they removed a lot of the stuff too as of me that we are going to make may be the reason why I think it tastes so amazing and better than I remember is because it says that they made and improved the recipe.
pastry chef attempts to make gourmet butterfingers bon app tit
I am very interested in reading more about how they improved it. It's interesting, like it doesn't say what it is, it just says Butterfinger, crunchy, crunchy, peanut butter, but I eat peanut butter. be like cream filling whatever what if you said what is Butterfinger because they say Butterfinger crunchy crunchy peanut butter but then it's like John Tata what is it oh it's a bar and it's really unique it's that there is nothing like this? but now i want to clear all this up and take a closer look and try to really get in there to really take a look it's like it's enough inches long by 3 inches wide and about 1 and a half inches tall it's not perfectly rectangular fans out of that, I'm at d and widen a little I know I'm going to rip it open Hey omg how is a Butterfinger so hard to open?
pastry chef attempts to make gourmet butterfingers bon app tit
I am flanking the chocolate layer because I want to examine it very closely ok huh so this gives me a good indication of how they are created if I were to guess the filling is worked in two long strings which are then cut into different lengths to make the different sizes of Butterfinger bars the two ends are pinched and compressed to make this kind of sloping Pleasant pillow shaped and on top with the bottom totally flat, isn't that such an interesting texture there? I can't crumble anything or crumble it into layers just by pressing it but as soon as I open it you know there are pieces that kind of want to come off so it definitely looks like some kind of hard candy to me that breaks into these very thin layers now it's time to my favorite part reading the ingredients corn syrup sugar peanuts vegetable oil indices palm kernel oil spreading the seeds peanut flour skim milk and less than 2% milk cocoa salt cornmeal yellow boy taste less than natural natto color ok , a lot of cool stuff in here even those not so many ingredients yellow cornmeal I think is really weird so I'd like to go on the computer to start taking a look online so we can find yeah let's read about this improved formula Wow In January 2019 Ferrari formulated Butterfinger, the new bar also uses a higher percentage of cocoa and milk and the coating of chocolate and ingredients. cloves cut as a preservative TBHQ and hydrogenated oils ok so they made it a little more natural you're using peanuts they said they're roasting on their own that's great, to get that rich puff


the recipe calls for the addition. of cornflakes so cornmeal is because it's like cornflakes or something I don't know if I think this the research phase was helpful and it gave me a pretty good idea of ​​how it's all made one amazing thing was the presence of cornflakes, not cornflakes, the cereal as we think, but kind of very fine cornflakes I guess, and then it's this technique of folding and then flattening and shaping. in these bar and cut shapes and that's Butterfinger filling and I get it so when you have a minute you want to talk about sugar let us know when you try to do this while it was still hot ground peanuts and fuel for a team on top i tried to bend and head roll and roll i think i got two turns and then it just stiffened up and then you couldn't do anything with it it wasn't good i mean i saw these people anyway i think 90% of this or yeah no, 95% of this episode we will try to come up with a method for padding.
In fact, let's not worry about the taste, it will all be about the texture and shape. My plan is to make a peanut butter toffee. I'm not going to do anything with cornflakes but I just want to get a sen follow the method and then go from there to top off with some of the good old peanut butter so my idea is to spread the peanut butter on a stationary pad greased and then basically put it peanut butter side down on a toffee slab and peel off the sill pad also this is a very salty peanut butter that is going to go in the fridge because all those oils and peanut butter will set up nice let it cool I'm starting the toffee toffee it's like a brown sugar butter mix and you're cooking it to the point where the sugar is that hard crack but it's different than a true caramel in that you're taking sugar well beyond that hard crack stage and you know above 300 Fahrenheit so this looks pretty done let's do one last temp yeah we're at 300 ok cool I mean I want it in the same shape to slab that peanut butter Oh look this is going to be so hard it's already hardening oh yeah well this is a mess wait ok so here it is.
Here was my peanut butter plan I can t get off the ground on this slab now it's hardened so I have to try again this isn't going to work what do I sugar a Mentos Jelly Belly you know those were Milky Way pizza rolls but that episode came out i wrote it down somewhere took a hard track no danny spoke terrible notes thank you one thing for you okay that's the end yeah on version two or am i doing just one version two it will be one corn syrup mixture, a little water and brown sugar. I'm going to cook it at a lower temperature and I think I'll quickly like to layer peanut butter on top and then try to work with it very quickly and see what I can make happen.
I will cook it so that I like the juice. 70 this time I'm layering peanut butter pink on top, it's actually starting to set up a little bit so you get this one. I want to try to cut it. These aren't exactly the prettiest bars, but I'm happy that cooking that mixture at a lower temperature still allowed me to work with it but also allowed it to harden out of many finitely formed layers, I mean, maybe not the layers. more uniform, but it certainly has that laminated quality to it which is a great thing. I really didn't even think you could do that with sugar, the layers are there and the flavor is pretty good. peanut II, but it is too sticky, dense, hard and sick on the teeth.
I have a lot of good thoughts to pick this up on day 2. It's kind of a cool test. chocolate so good since she wants to temper the chocolate with me which I'm excited about so I'm not worried at all over the weekend I went to a very special store in New York that sells a special product called SOI 18 that has that kind of really light crunchy cornflake texture that I'm excited to experiment with today because the problem I had the first day with the test was that even though I got the layers and got a good flavor, it was too chewy as well as too firm of a crunch and it didn't have any of the crisp, airy separation that a Butterfinger has.
I think on this one I just want to start doing a bunch of testing and see how much I can improve. Last time I used all dark brown sugar and I think the flavor was a bit heavy. i am using a mix of dark brown and white in one to one. I knew it was you. I can tell by your footsteps, some very iconic, very distinctive footsteps, well we hear them a lot, yeah no, this is your favorite peanut butter. time i know it's so good it's the best it was i think you have to make your own hot pink peanut butter that's the wrong answer i want a deeper roast for the peanuts ok when the only components are peanut butter and chocolate i get your point of making your own peanut butter but since this is this is just another you know yeah yeah right we don't need to waste your time on this we are a very cool product I'm not trying to be crazy I mean it seems like you've been since you started making the sh Now I know it's just I know Oh the flakes are a little big I want to break them up so they're thinner because I don't want them to be too distinctive to serve I want them to mix and disappear into the fillings I think everything could use another hit of salt so now I'm applying thin strips of peanut butter now I'm just folding it back on itself bro.
Forget this. I wanted to avoid it before it was fully set. cut it really the flavor is very very close to Butterfinger it's too many layers of sugar still too thick but it's definitely doing that like breaking through the Butterfinger layers kind of you can see where there's a thicker layer of sugar there that didn't really stretch this is a very very uniform interior compared to this which is a little bit rough but the texture is pretty much the same it's kind of breaking and falling apart in this I feel . As this version is a little more successful than the previous one and now what I want to try to do is the fall I want to cook another sugar mix and I think the best thing is that before adding the peanut butter and the faux-tina I should try to start Stretching it and also I think I want to add a touch of vanilla I want to start right away trying to work with it I feel like this is working a little better already It's turning more into spreads instead of sheets I made Butterfinger spaghetti oh it's better the texture is better oh so sticky though the taste is great but it still has bits that are very hard and stick to your teeth a lot looks pretty close the color is certainly better so one idea is to stir the 14 into the sugar while it's still hot from the stove and then pour it out and start stretching it out that way and then work the peanut butter in I don't know Dan and we may get questions right now so one thing I didn't do before was like really encasing the peanut butter well and then flattening it out so this time we're trying to make more flat layers instead of loaves ok oh yeah oh yeah that's not going to happen ok this is the dip denser, but it's pretty much the opposite of what I expected. i dont want to see with this hmm i have another idea to lighten it up which is to aerate it using as a brittle method which means to stir some baking soda into the sugar mixture and that causes a chemical reaction where it produces gas i dont know i just want to try it again the way it's cutting, it feels like there's more air in there, oh definitely the better version, but it feels a lot less prone to digging into your teeth.
You can see obviously this is much thicker than Butterfinger thickness this already has chocolate in it but it really wants to break easily it's smooth very good yeah I just want to think more carefully about the dimensions shape and size from my strategy to form the filling in a shape that wi The appropriate thing for Butterfinger is to create guidelines in the Silpat with a marker and then it might be a little tricky. I think it will be fine this time. I'm going to measure by 18 and I'm going to mix it up. a bowl with this time 3/8 teaspoons of baking soda which is 50% more than what i was using before and actually since i know i'm going to add salt oh i feel great about that maybe not perfectly even but each one looks similar to the other they all look pretty similar in size maybe a little tall but we'll see but overall at least it has that effect where there's a flat bottom and then akind of rounded top Wow the little bit of salt really helps the flavor is great I think it's still a little sticky and that's because I overcooked it a bit but overall this is still progress because I was able to form it and cut it and I like the shape a lot better I think on the third day I'm going to go in and do a final version of never it's good to say I'm going to try one more time to make the stuffing cook a little more carefully without let it slip away today i got so far and actually feel great with the taste and texture and i think we'll be done on day three i don't cuss you i know there's no date to cuss so day three dammit the mercury It's not retrograde anymore, it has been for a while.
I think you have a small package in this drawer, what is it? I don't know if it looks like me. I was looking at what it says on the back. Oh my gosh, okay, okay, put this away. One thing I'm going to do is put it in this in a weird way. loaf pan as a pan and i think that will help with more separate layers some well mixed peanut butter i'll tell you that's just the protein mix salt and baking soda the cut had an item that was like our proper tracksuit we'm outside the house, obviously, I feel like it is, but I don't feel it, but not all the time. late at night and just wanted to be comfortable oh my gosh it was my patient Dan ok that maybe got a little hot so now I'll transfer it to this pan he did last time I'm sure oh I didn't , oh I messed up I forgot to pour that ok that was a test that's a test I forgot to put the 14 and all that mix in that's why I saw it with a lot of different inch extras that I didn't have.
I really aired it well, well that was a good test, let's try it one more time 68 69, okay, I won't forget this time. I can see it's airy, there are a lot of little bubbles. a different pan is smaller they feel pretty good this has oh it's hardened and that's a good sign it broke so easily it's ok I feel great with those flaky layers it's a very promising looking texture oh I said I'm done i love doing this part ever again mmm feels great flavor is very groundbreaking in t The way the Butterfinger filling has a great peanut flavor I think it could actually use a little more salt so I might cover it with a flaky felt because I think that could really improve it a bit but overall the flavor is really good not too sweet mmm it really tastes like a Butterfinger.
I'm kind of proud of this, okay, I'm going to go temper the chocolate. to temper the chocolate by hand and maybe she wants to do it together, so he looks very busy and three people are already watching what she is doing. I'll wait. I'll wait. Alone I came here to ask for no tempered chocolate but now we are going to have a cheese tasting yes yum I love the taste also great heat. chocolate vs dark i mean i like milk chocolate but could be kind of sweet i know i have a mix before we should do a mix it's just a little tougher on the temperament right? but mostly i'm going to do what you do explain whatever the chocolate is when you melt the chocolate there's like five or six different crystal structures that are ok yeah i can achieve that in different crystal configurations and you're aiming for this particular one and the only way to achieve that is to do this temperature thing, so the idea is to get something that has a snap and looks shiny and doesn't immediately start to melt when you handle it.
Let's make this seed Today's method starts with melting a lot of chocolate you want to get it to at least 95 you get to 95 easily so don't go crazy and then add some tempered chocolate and then you have those seed crystals to help you get to the right structure you want okay billy there's no water so so you're doing your real regular job job and i'm going to take the lead on these things i have dark chocolate to my right that will have no soul and chocolate to my left the doubt will disappear 30% of all the chocolate of both types and this and we are going to chop and this will be the seed the milk is almost completely melted the dark chocolate needs a little more but I turn up the heat to that timid tempis yeah okay oh Alone is oh let's turn that's off it's off okay I'll take it off but I mean I think it'll be okay I messed it up it's just a little inconvenient ok that's kind of how the program works , so ok we go good speed oh you're like really Stirring I hear vigorous stirring is supposed to help with crystal formation ok yeah we're just stirring until our seed chocolate is melted if we want to speed it up when we are close, it will start to cling to the bowl, it will feel very thick. and like i'm going to sit you down ok i'm at 74 oh boy you should get back on the water everyone out there likes it cold so i'm ready ok it's a pole hazard i mean just chilled it didn't temper it just ok it's so annoying on the heart so now I'm doing a little test on parchment to see if it's tempered I want it to be shiny frozen sweet and it should break instead of bend Claire keep listening to the snap I said I didn't want to make milk chocolate anyway yeah we're going to use the dark chocolate ok I'll just dip it instead so I'll keep this moving so it's nice and flowy for us. you're going to get really wonka that was really fantastic that was the best as i've never covered anything in chocolate it's so much easier for people yeah i don't know how you do it throughout they look so shiny you're so shiny they're totally done we're surrounded by so much tempered chocolate right now this can't be anything go win t here you go oh you know what i forgot this is just salt flakes so great so let's let them fully settle and then we'll be back and the taste can't believe how fast it happened here about the storm oh yeah he's talking about the squall this would be here in three minutes yeah oh tomorrow until 5:30 p.m. you skipped like the best part tho blackouts icy roads wait see below um wanna try some of these yeah can you tell which ones are homemade? and furious but it worked and I learned a few things thats Claire Sabbats she lives her life quarter at a time Oh like its windy huh you can definitely see the layers ok thats right oh well im surprisingly flaky yeah and kind of falling apart, Yeah you know what, I'm glad it's dark chocolate because it's a pretty sweet hit, thanks, admit it, you're a little surprised, definitely surprised.
I love to hear it's happening oh it's happening no of course I think you want to try the Butterfinger chocolate tempered by itself. IT head eunuch duties and you have no idea you're like wow I think you crushed I feel like this is one of your best yet oh yeah well I couldn't do it without you thanks Sola thanks have lunch with me two years little demo chocolate temper you want a butter not later better put a finger on my Butterfinger here i made you one oh right off the bat i see you get some nice layers hmm color kinda good ok i didn't tie a knot oh i did i didn't put any coloring in it .
I forgot it. Oh, you forgot. that was a nice bite Claire well I'm proud of you you did a great job hey Fred really dammit just lock the plates on the scales you did a great job gamer oh that was cheating I was a little worried, that really makes me. i feel good thank you here that's why i'm here Claire oh thank you Brad i know i should write it down number blue sky sun now i'm Claire go home that's an end to the day yeah oh yeah oh yeah five o'clock shut it another one in the book surprisingly funny i thought this one was going to be a lot more frustrating but i learned a lot and it wasn't too bad so best case scenario for what could have been a really challenging gormie makes you get one that you think is going to use is hardening you think it will harden and it's easy it doesn't matter it's not otherwise always have zero expectations and you will never be disappointed it's kind of a life philosophy I'm adopting lately this is how you make a


Butterfinger for the filling in a small saucepan combine 50 grams of dark brown sugar and 50 grams of granulated sugar 100 grams of light corn syrup 20 grams of water a pinch of salt and a drop of vanilla paste cook over medium heat stirring to dissolve sugar, then bring to a boil and cook until mixture registers 270 degrees Fahrenheit in a flash Ant-read thermometer Remove from heat and stir in 1/4 cup slowly Attenuate mix with 3/8 teaspoon baking soda Pour in the mix on a Silpat and use the Silpat and oil your hands to fold the mixture back on itself a few times to aerate it Transfer to a greased parchment lined loaf pan and layer a layer of natural peanut butter in the center of the sugar mixture , then fold the longer ends of the sugar mixture over the peanut butter to enclose it, stretch and fold the mixture as many times as you can before it starts to harden when you feel it setting throw it into a long strip about an inch and quarter wide use a knife to cut the caramel crosswise into two inches lengths allow to cool completely for the chocolate coating in a metal bowl placed over a large saucepan of water simmering about 340 grams of dark chocolate at 130 degrees Fahrenheit stirring continuously remove from heat and add 147 grams of finely chopped dark chocolate then stir continuously until t temperature drops to 78 degrees Fahrenheit preheat mixer over saucepan until it reaches 86 Fahrenheit dip bottom of candies into chocolate first then place on cool Silpat lined baking sheet trim around candies place on wire rack wire said onto a rimmed baking sheet and pour more tempered chocolate over the top tapping vigorously on the counter to roll the entire surface of the candy let set completely did i write that's not my hand writing is it dad?
I'm sure Dan Roden likes it. I'm being trolled by Dan on vacation.

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