Pastry Chef Attempts to Make Gourmet Pop-Tarts | Gourmet Makes | Bon Appétit

I don't necessarily know how much of a difference this made, but I also added a little more cornstarch. No, I saw a woman this morning on the drainage pad eating cornstarch. It doesn't

make

sense, Sergeant, she passed around a plastic spoon and I forgot about it until now. I'm using cornstarch. I don't think you can physically eat cornstarch. She was physically eating a lot, but in her mouth. I don't know why that wasn't the first thing you told us when you came in. Hello everyone. I'm Claire, we're at the VA Test Kitchen and today I'm making

gourmet

pies, so pies were just an occasional thing that happened, like in the dining room or at a friend's house.

I don't have good memories of eating. When I think of a pop-tart, I definitely think of the strawberry type, to me it is visually the most representative of all pop-

tarts

, although it obviously has many flavors, I mean, there are a surprising number of flavors and colors. they're like a real triumph, it looks very attractive, I like the proportions of them, it's nice, you know, a thin but substantial amount of filling and very thin layers of dough, right at the end there's like a little bit of strawberry. flavor, but above all it is surprisingly tasteless. I have to say, the strawberry filling doesn't taste like strawberries and the dough, the whole point of the dough is buttery and delicious, and this doesn't have any of that icy, cherry sparkle, it has a unicorn and stars. my favorite and a rainbow, if I was a circle of kids about six years old and I saw this in a store, I guarantee it, and I didn't like doing this as a kid, but it sure would have been like that whole kicking and screaming tantrum on the street. supermarket floor hitting my mom divided for me and she was walking past me right like you'd lost your mind oh my god look at it, it's magnificent, it's like in my little pony.

I had my little ponies when I was a kid. I just like it more than strawberry, but I really like these sprinkles on strawberry, so I think I'll stick with that one. In fact, I'm still very excited about pop-

tarts

because I think they will not only be easy but also a lot of fun to

make

a better version of these. You have two small children. Would you feed them pop tarts at any time of the day? Maybe your pop tarts. Oh yeah, but you wouldn't even put them on for breakfast. Maybe well, I'm never a lot of sun, me neither, oh, okay, the elegant one.

I have a childhood vestige of childhood longing for toaster strudel that I was never allowed to eat. It's so bad that I want to get a package and next time they are. Alright, we filmed, so you two considered us pop when you were kids as a normal part of your breakfast routine, right, yeah, no, okay, it was like a college development. Anyone who has seen me commenting on your show before is even remotely surprised. true, then the question is whether in the homemade version it has to be able to be toasted, yes, yes, well in any case, but that is nonsense, it is a pop tart as it should be, that has been pointed out to me before.

Okay, Claire, how? make frosting that doesn't melt in a toaster I don't know how to toast Delaney please look at the shine. I have a question: isn't this just strawberry filling? Do I have to be able to twist it? Yes, yes, the option has to be there, good. I know I keep asking this question. I will answer. I don't even know. A bit. It gets more difficult. They are perfect poppers. It's fun. It's much more fun than the last one. I got the majority. I'm going to take a closer look at this. strawberry, so they definitely have a more golden edge on all sides, but overall the dough, if you can call it that, is a little pale, so measuring three and a half wide and 11 centimeters long, it will measure the width of the filling in question. six centimeters long and about nine and a half centimeters and the bottom is perfectly flat and the top has a kind of dome for the filling, so it's like there's a layer of dough, the filling goes on and then the dough is formed superior. around the filling and pressed down onto the surface and the filling should be very thick because there are no bubbles of the filling through the small holes, so the holes are there so that the steam can escape while it is baking and there is no They're like big bubbles that form under the surface of the dough the glaze is totally hardened I'm going to put one in the roaster so we can analyze and we'll do a side by side of unroasted and roasted your hops and that's not crazy, it's a good thing it's more because otherwise you wouldn't be able to tell the difference because nothing happened as long as this isn't the toaster the frosting is as hard as ever yeah so the filling definitely takes on a stickier and wetter look , it's hot.

I think the biggest challenge with toasting will be the glaze and not having it burn or melt or even just shift. Time for my favorite part, reading the ingredients, great list of ingredients, enriched flour, parentheses, wheat flour, niacin, reduced iron, vitamin D, why I'm on mono night Beetle Raymond corn syrup sour rich corn syrup of fructose additional soybeans in palm oil TBHQ for freshness wheat flour leached with sugar 2 percent or less wheat starch very well strawberry hairs dried apples lemonade baking soda in Styrofoam with calcium phosphate or the jar pant gelatin star wheat modified look corn flour on color oil xanthan gum star turmeric extract color or less is in red for yellow stick blue one color added many things curiously there are dried strawberries and dried pears and dried apples for me what that What it means is like this, the substance of the jam is like they're just cooking dried fruit, probably adding water and then cooking it into a paste, so I think that's probably one of the reasons why there's not much of it. of strawberry flavors because it's red from strawberries Edit, but its substance is probably more of that father Apple oh, it says hot

pastry

and toast or on the lowest temperature hot

pastry

and toaster on the lowest temperature all you want to do is warm up You're not cooking it.

I don't have many questions about how they are made, but we'll see what we can find and read, we'll watch some old commercials, and I really want to get the rose diary. footage, get your own toasters, don't worry, toaster strudel, like pop tarts, only bad, yeah, not as good. Oh yeah, yeah, who knew there was such a thing as a breakfast pastry. You were wearing the pink frosting now near a rotating belt. A little starch. Well, that was probably the most crucial part of this video: the revelation that starch is added to the frosting, which means that when it hardens it doesn't melt or burn in the toaster, so it's interesting to think about, but I think I got everything I'm going to get out of this video, so I'm excited because I really love it.

I loved making cakes. It is a therapeutic and fun find. We are in luck because it is strawberry season or it will be star season. soon so we can have access to really great fresh fruit and that should be. I'm very sure it's going to be like magma, you know, it's much better than the original, so the three main components that I have to think about are the pastry filling is that term loosely and then the frosting, the filling will be like strawberry jam, the dough will be somewhere between cake batter and pepper, and then dice it, I think it will feel like some kind of royal icing, so I think the best place to start is with the dough because you have to cool and then as it cools I'll jump in and maybe start on the strawberry jam.

I have my formula for the cake batter, maybe make three separate batches so each batch of the batter made it combine a cup and a quarter of flour and 1/2 teaspoon of kosher salt and 2 teaspoons of sugar, then add 10 tablespoons of butter , process that until the butter is somewhere between these guys and me and like a coarse flour and then transfer it to a bowl. add the water, combine it, shape it into a square and let it cool in the refrigerator to set and then roll it out 3 times here I have some very special strawberries. I haven't been paid to say this.

I just want to mention their Harry's. The berries come from a farm outside of Los Angeles. They are the Rolls Royce of strawberries. Are very expensive. I can get away with a whole liter in one go. They are red all the way, perfectly ripe and have an incredible strawberry flavor. Harry's berries are a real obsession in Test Kitchen. I almost feel bad for cooking them like they're so special and wondering if I should supplement them with frozen, even if you're just trying to save this Rob area so you can, yeah. I'm just trying to save the strawberry so they can have the mat for lunch.

Oh, I found something good. Jam is very simple, it's just sugared fruit. I'll add a little lemon juice for acidity. Michael was actually just there to cook the strawberry. It's to the point where it naturally thickens enough on its own, it looks like ketchup, doesn't it? Years ago there was a very, very controversial recipe for strawberry pasta. I don't, I didn't support it and I'm just going to stir it on the ice. to cool it down quickly, if I were to try this at home I would just use it as a good strawberry jam, exactly it seems like part of being a good cook is knowing when to outsource a product that will be better than the version you can make yourself, yeah , and that was the

gourmet

peanut butter I tried to use after chilling this mixture.

I have determined that I need to put it back in the oven to thicken more. I want it to hold its shape like if you take a spoonful like this. I don't want it to look like ketchup, it's very hard for me not to look at this and think it's ketchup. I love the color, although it's nice and pasty rather than runny and runny, and now I'm going to add my just a little bit of lemon juice and a little bit of zest, yeah, I think so, or yeah, or it's good, maybe time at 3:30, so I think it's okay, go in the refrigerator and I'll swap it for my base.

Oh thanks. Think about all the terrible subway behavior I witnessed from strangers on my ride and instead of telling them anything I just punched the dough, I'm trying to see if I can get six out of here and make a cardboard cutout to cut out as many parking spots as possible . I can do it with the dough, okay, I want to cut a Silpat. I ask Abby's permission. She was asking me about permission to cut a Silpat. Oh, she waits for my signal, oh my God, oh yeah, I support you one, so here's my... my two-piece jig. and I'm going to show you how I'm going to use it, so I'm going to get a good grip on it, in fact, before I make the template, I have to attach the dough step, attaching it just means making holes to get this pattern. darkened, so now I'm going to change the bottom layer and I'm going to start applying that fill using a little stencil that I made and the idea is to fill this window, it looks pretty good, I hope it's thick. enough layer, okay, so they'll have to go back to the refrigerator to cool, but wow, yeah, that's my filling, it's pretty tight.

Were you able to cut it out, no, no, I used a stencil and I like who did my stuff, I know it was a lot of fun, I got my hands on this little brush that I'm going to use to now paint all the little edges with my beaten egg, the beaten egg is like my glue that will seal the two layers of dough and the next one. The move is just to cut and straighten the sides, although the bottom is turning golden brown. I think I'm going to take out a couple of good things, a couple of bad things, there was something like separation and Sue flying off the layers, so there were some noticeable flaky textures around. the sides are obviously much, much, much thicker.

I wouldn't consider it a failure, although if this is thicker than this, I made myself a toasted strudel. I've never had one. I'm dying to have one. Can we get it for tomorrow? forward feeling distribution the color looks perfect it's delicious that's so good where is Chris Morocco? I finally have pastries for me it's 5:30 Chris takes bites that are like this because Chris is my favorite I love the taste I love the filling I think it's the perfect amount of sweetness, it tastes like real fruit, I wouldn't change a thing flavor wise , it's just going to be a matter of tweaking the dough texture and construction method, and I feel great about ending the day with a couple quick tests on the icing I want to try the royal icing the royal icing is a mix of 10x and clear of 10x egg is just super fine ground sugar that produces a little bit of cornstarch to keep it from clumping and then I want to try a glaze made with water and then I want to do a test with milk just to see you side by side.

What happens at the toaster Chris. Your times, you are good. Your timing is perfect. I'm a strudel toaster, that is, totally. Yeah, look at those doorbells. I know and I made the best one, very small. That jam holds up, it holds up well and he didn't like bubbles coming out or anything like that. I don't. I thought it was to maintain a flow. Yeah, well, I know you did a really good job with the dough, even though I know you. I need to make some more shit yeah we'll try it tomorrow with some crucial tweaks okay that's my royal icing that I labeled when I made homemade sprinkles.

I just make royal icing and add food coloring and then place them in little rows. small pebbles or specks, I think it is necessary tothey settle completely overnight in the air so there's full evaporation of the moisture, so I'm going to take some royal icing and add food coloring to match the colors here, spread it out. a super can be placed on parchment and left to dry overnight and then broken into little pieces in the morning and those will be my sprinkles. I was a little enthusiastic with the food coloring so I have some very bright colored sprinkles so the plan is to let this dry overnight and then tomorrow I'll take you to color it individually, remove it from the parchment and crumble it to get this type of irregular specks, it was fun, I enjoyed it. all about today pop-tarts day three take one no, that's nothing Dan, stop trying to make the curse happen.

I'm so excited to try yesterday's cakes with my little frosting test in the upright toaster, very, very nervous, so we just got there. a little toasted strudel look, there is an art of toasted strudel. I also really like to say toasted strudel. I think I'm going to try the cream cheese and strawberry. I'll keep the rest frozen. I think we'll know which transistor is. Well, where is it? this Oh look this was oh I really got some nonsense in that toaster okay this was a really good test the one about the water getting bubbly and weird the one about the melted milk on the sides of the toaster wires and that of royalty. the frosting definitely fared better.

I thought there was something like the protein in the egg that was going to make the royal icing the most successful and I think it works almost like hardening in which I think is good, there's only very slightly warm good, although what I'm most happy about It's just that with the added sweetness of the glaze everything becomes more balanced and it's more delicious, it's really good, it's super tasty. You might try adding a little more to the royal icing. cornstarch, which I think is probably a good way to do it, okay, let's try toasted strudel. Should it be the new fluid stylist of toasted strudel?

Still better than a pop tart and not as good either. I'm disappointed. I wanted them to be better. Wait. in case something bad happens and as if I have nothing to do today I think you should take this what do you mean no, I'm telling you today failure, that's just no, I'm not worried about failure, I'm just worried? about running out of time because you can let the frosting dry I think you should save this in case it's okay in case I get what I get Oh, a little late, but I'd like to have it yeah, yeah, yeah, okay, Yes, one of my favorite things about Chris is that his squirrels save some dough to save for their snack.

Uh-huh, okay, I'm going to work on the dough first and do everything in the food processor, which will help me work the butter and much finer to get a more uniform texture and I'm going to do two batches now. I'm going to make another batch of filling exactly the same as yesterday, same process: mix, strain, cook, dry in the oven and then add my lemon, okay? grab the first Joe today, I'm going for a more uniform texture without as much separation with the more incorporated butter, that's what I'm hoping for, that's the result. I'm hoping to get one thing I want to do differently today is to cut out a larger rectangle to compensate for shrinkage in the oven because my pop-tarts got a little smaller in the oven.

I'm going to get one of these out, oh, but that means I can make a new template, so I'll probably have to factor in like a quarter inch shrinkage, thank you very much every way 1 - can I get a 2? So I think I can, so I'm going to cut it in half. Did I just ruin that? Oh, solenoid, that was a really bad job cutting this out. dough, it's not, I'm not really going to get 8, but that's okay, I'll just have to get, I mean, I didn't think I had enough, maybe I will? Oh, okay, one more getting six.

Very sorry. around the world I have less than yesterday 5 I'm just trying to spread them a little wider here we go guys favorites okay no I have seven which is what I got yesterday. Do pretty much the same thing I did yesterday to apply the filling, it's such a great meal that you also love destroying the Test Kitchen opener, yes the sprinkles really look like pop stones, don't they come out at some point? Trigger warning, yeah, yeah, I'm not done. Oh, no, I don't know, so here it is, spread. Oh, and for this one, I'm going to cut more precisely with my template and once they're cool, I can start putting everything back together.

Okay, now I'm going to start the assembly where I'm going to take a bottom layer and a top layer of dough and work one piece at a time to assemble them. I'm going to do the same thing I did yesterday, which is bake three to see how they turn out and then if I need to make any adjustments, oh my goodness, they look good there, they puffed up a little bit, they look pretty, but they need more time, they're falling apart. It just so happened that while we waited I could check our sparks again to see my plan.

Here you have to remove the hardened icing from the parchment and then divide it into small pieces, but I have to go one color at a time. I think maybe it's a little wet, that's like insulting, yeah, I think I feel like I let it dry longer. False alarm on sparks I know the dehydrator has happened I don't know I just don't know why I'm not sitting in this episode I really don't want to use it because you know why because so far this is a very friendly project for home bakers. It would be a nice change of pace if one of these episodes were doable at home.

I'm just going to test the oven on a low temperature, so I dehydrated it and with the fan on great, okay? so now it's 30 minutes total Oh, more time, you know what poem, no matter what they are, 40 minutes seems like enough time, they're starting to brown a little around the edges. I don't know, I think they could use some. I've already made it, do you want to see the reveal of which night? Yes, for now they are naked. Well, I'll bring this here. They already finished. I had to check it like four times or something, so, really, everything.

Going in and out of the oven, they fell a little, but I want them to settle a little, but it looks better than yesterday. As for the size, I think you have spots on the bottom and they are also paler than yesterday due to the second chitra. below, so overall I'm happy. I think it will be better if I stop opening the oven so much. Now I have a better idea of ​​how long they take. How long was it in total? It's like 45 minutes. TRUE? I'm going to check that. my sprinkles, whatever breaks easily and breaks, is what I can use, maybe to make them a little prettier.

I'll cut them by hand, okay, the sprinkles look great. I'm happy with the way they turned out. The colors are a little rich, definitely brighter than the original, but that's okay, let's see. I have about six minutes left. I'm going to start with my royal icing. I keep a large egg white. I'm going to make a vanilla bean and it's just going to do. some little black specks, but the bad thing is that the thicker the frosting, the whiter it will be but also the harder it will be to spread it in a thin layer. Ideally, a super thick white frosting would be very thin, but those two things are kind. of run counter, but I think I can get a little thicker than I had yesterday.

Well, I want to. I think I'll put a little border on it just to have a clean edge. I like a quick flood version, then, so I'm going to make a corn and she's like a little piping bag made out of parchment, yeah, so I'm just going to make a rectangular border which is a little border with the royal icing, it's like a barrier that's going to keep the frosting from spilling out and then I'll go back and refill it and that's a pig in the making so the first one looks phenomenal. I can't express how happy I am that this is not tempered chocolate.

Seriously, I've never been so proud of anything in my life. photo I'm very proud, I love him so much. I actually like the colors to be more vibrant and bright. The real test will be if they stay in the upright toaster for the full cycle so my plan is to put them in the oven on dehydrate with fan on because I want them to harden as much as possible and then once that happens it will be the final test of tasting of putting on the toaster but I feel pretty good it's the morning of day 4 I hate to call it day 4.

I really think it's day 3, it's Korea's day of active work and now it's time for the final test which is trying them on that shiny toaster and I'm mostly excited and a little nervous. I found myself sitting at home looking at the photos admiring them because I love how they look, they look so good. I'm just going to do one because no, that doesn't work, so I don't want to ruin them all. it's on the lowest setting so jittery no it only works on one side and annoyingly it only works oh ah that scared me. Okay, oh my, oh my, look, it worked, the frosting didn't melt, burn, bubble, or turn weird. it feels nice and warm seriously that couldn't have been more successful ooh it's like it's really warm - okay i'll try opening it this would be like the commercial it's really good the dough is so flaky i didn't even have it I mean not to pat myself on the back, but this is like a really good cake.

I think I could have even made a layer of frosting a little thicker. I'm going to make these sparks again and, like my own life, some air and this. It's a little redder but I think it looks like a similar amount of filling and also a very similar texture in terms of the filling. I thought I was doing the responsible thing by not just using Harry's berries, but I think I would have been more responsible. It would be better if I just had their Kerry berries, which to me look obviously homemade, but also more delicious. Trying to think about this, anything else in the gourmet brands I've made, I wanted to eat more than this and I can't.

I don't really think about anything. This is in the middle of my Venn diagram of similar things. I like to do things. I want to eat things I know how to make. I wouldn't feel bad if I had this for breakfast. Check it out. I know I'm so proud of you, thank you, yes sir, I got to my kids, yes, yes, okay yesterday, right, wait, oh, I love it, I don't know how I put that in there, but I love this one of these things . It's not like they're together, this is a good shot, yeah, no, no, let's toast one, oh, because guess why they toast and it didn't go well.

I know how much you know this. The best thing you've ever done. I also believe it. I think about it very happy, yes, I am very happy. I shouldn't overlook the sprinkles, which I definitely didn't, they were really good, they are very crispy and brighter. It was a lot of fun, open your eyes, made of poplar sheet, yes, perfect. I made $35 each. How much would one of these cost? I said $35, okay, basically, this was an absolute hit, it couldn't have gone any better. I love this one. I'm karmically sorry. I sewed this after pop rocks. I feel much less tired. and as full of hate as I usually feel at the end of one of these, here's how to make a gourmet pop tart for the whisk and egg white, then add powdered sugar until you get a thick but spreadable paste, divide into five bowls and add a Gel food coloring to each, spread each color and a thin strip on a piece of parchment paper and let it dry completely, crumble each color and break it into pieces, then chop and feel to get uniform pieces, Mix the chips and store in an airtight container to make the dough.

In the bowl of a food processor, combine one and a quarter cups of flour, two teaspoons of sugar, 1/2 teaspoon of kosher salt and ten tablespoons of butter cut into pieces, process in long pulses until the mixture resembles a coarse meal. , sprinkle three tablespoons plus a teaspoon of ice water over the mixture and then process until the dough forms a ball around the blade, flatten the dough into a half-inch-thick square and wrap tightly in plastic, chill at least one hour , repeat the Doh process a second time to make the filling blend one pound of fresh ripe strawberries and one pound of frozen strawberries until smooth, strain through a fine mesh strainer into a large saucepan pressing out the solids, discard the seeds and 6 tablespoons of sugar during the mixer on low heat, stirring frequently and skimming the foam until the mixture is reduced by 75% and a spatula is dragged along the bottom. leaves a trace that takes time to disappear remove from the heat and scrape the mixture onto a small baking tray bake in a 250 degree oven stirring every 10 minutes until you obtain a thick paste let cool and mix with a teaspoon of finely grated lemon zest and 1 teaspoon fresh lemon juice refrigerate until cold roll out each portion of dough into a large portion that is no more than one-eighth of an inch thick transfer dough to a parchment-lined baking sheet and chill until firm cut one portion of dough into rectangles that are a quarter inch larger than a tart pop in both length and width use a skewer to attach the dough all over return the rectangles to the refrigerator cut the second portion of dough into slightly larger pieces larger than the attached rectangles and use a template and small spatula to spread the strawberry filling and clean rectangles along each piece, leaving a quarter-inch border around thefilled with beaten egg, then place a medical rectangle on top and press along the edges to seal, press further with a thin dowel around the edges to seal, then trim with a knife to straighten the edges. rectangles until cool and bake on two stacked baking sheets at 300 Fahrenheit until lightly browned around the edges, let cool completely, add egg white and 1/2 teaspoon lemon juice, then add half a shaved vanilla bean and a pinch of salt. half a teaspoon of cornstarch and then add powdered sugar until you have a tube of thick royal icing, a thin rectangular quarter.

Ilyn place the lines in a thin, even layer and then top with sprinkles, let the glaze dry completely before toasting on the lowest setting in an upright toaster on Damn, you say that was for dry eyes. Yes, it is the most fun to play. Where can we include that show, what take did we know, we're sure you put it in, the Pop Tart video, oh I don't know, maybe it would be like a secret secret scene at the end for all the generous viewers who watched so long, what are we doing? What should we do? What they simply left sitting there and finished sublimating.