YTread Logo
YTread Logo

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

Pastry Chef Attempts to Make Gourmet Pop-Tarts | Gourmet Makes | Bon Appétit
I don't necessarily know how much this made a difference but I also added a little additional cornstarch no I watched a woman this morning the drain platform eating a corn starch no point sergeant a plastic spoon did happen and I forgot until just now I'm using corn starch I don't think you could physically eat corn starch she was physically eating hard but in their mouth I don't know why that wasn't the first thing you told us all this when you walked in hey everyone I'm
pastry chef attempts to make gourmet pop tarts gourmet makes bon app tit
Claire we're in the VA Test Kitchen and today I'm making

gourmet

pop-

tarts

so pop-

tarts

were only like an occasional thing that happened like in the lunchroom or at a friend's house I don't have strong memories of eating it when I think of a pop-tart I definitely think of the strawberry kind it's just sort of to me like visually the most representative of all the pop-

tarts

although there obviously has many flavors I mean there's a shocking number of flavors and the
colors are like a real triumph it looks very appealing I do like the proportions of them it's like a nice you know a thin but still substantial amount of filling and to very even thin layers of

pastry

right at the end there there's like a little bit of strawberry flavor but mostly it's shockingly flavorless I have to say the strawberry filling doesn't taste like strawberries and the

pastry

the whole point of

pastry

it's buttery and delicious and this has none of that frosted
Sparkle ishes cherry it has a unicorn on and stars this was my favorite and a rainbow if I were a kid circle like age six and I saw this in a store I guarantee and I didn't like do this as a kid but pretty sure would have been like all that temper tantrum kicking and screaming on the floor of the supermarket banging my mom divided for me and she would walk right past me good like you've lost your mind oh my God look at it it's magnificent it's like on my little pony I had my
little ponies when I was a kid I just sort of like it better than strawberry but I really like this sprinkles on strawberry so I think I'm gonna stick to that one I'm actually still super excited about pop-

tarts

because I think it'll be it's gonna be not only easy but also really fun to

make

a better version of these you have two small children would you feed them pop-

tarts

any time of the day maybe your pop-

tarts

oh yeah but not even put not for breakfast maybe well I'm
never a lot of Sun me neither oh okay the fancy one I have such a childhood like a holdover childhood craving for a toaster strudel that I was never ever allowed to have that so bad that I want to get a pack in and the next time they're pretty good we shoot so you guys both had pop to us as kids as like a normal part of your breakfast routine right yes no no okay it was like a college development anyone who's ever seen me like provide commentary on your show before is like remotely
surprised right so the question is if in the homemade version does it have to be able to toast yes yeah yes good either way but that's total nonsense it's a pop-tart like it has to that's been pointed out to me before all right Claire how do you

make

frosting that will not melt in a toaster I don't know roasting Delaney please look at the shine I have a question is this just not strawberry filling do I have to be able to twist it yes yeah the option has to be there fine I know I
keep asking this question I'll answer it doesn't even know a little bit it gets harder it's perfect poppers is fun it's much more fun than the last one I got most of them I'm gonna take a closer look at this strawberry so they definitely have a more golden edge like all the way around but overall the the

pastry

if you can call it that is kind of pale so it's seven and a half wide and 11 centimeters long it's gonna measure the width of the filling it's about six
centimeters in the length as well about nine and a half centimeters and like the bottom is perfectly flat and the top is sort of domed for the filling is so it's like there's a layer of

pastry

the filling goes on and then the top

pastry

is formed around the filling and pressed down onto the surface and the filling must be very thick because there isn't any like bubbling up of the filling through the tiny little holes so the holes are there so the steam can escape while baking and
that there aren't like big bubbles that form underneath the surface of the

pastry

the frosting is totally hardened I'm gonna put one in the toaster so we can analyze and we'll do a side by side of untoasted and toasted its hop and that's not crazy it's a good thing it's more because otherwise it would not be able to tell the difference because nothing happened while this isn't the toaster the icing as hard as ever yeah so the filling definitely takes on sort of like a
gooey are wetter aspect it's hot I think the biggest challenge about the toasting is gonna be the icing and having that not burn or melt or even just change at all it's time for my favorite part reading the ingredients quite an ingredient list enriched flour parentheses wheat flour niacin reduced iron vitamin D why I am in mono night Raymond beetle affluent acid corn syrup fructose corn syrup extra soy bean in palm oil the TBHQ for freshness sugar leached wheat flour 2 percent or less of
wheat starch all right strawberry hairs dried apples lemonade baking soda in a Styrofoam on a calcium phosphate or the pitcher gasps gelatin modified wheat star look corn flour about color oil xanthan gum star turmeric extract color or less it's in red for yellow stick blue one color added a lot of stuff interestingly there's dried strawberries and dried pears and dried apple to me what that means is like that that's like the substance of the jam is like they're just cooking down
dried fruit probably adding water to it and then cooking it into a paste so I think that's probably a lot of the reason why doesn't have a lot of strawberry flavors because it's red from the Edit strawberries but like the substance of it is probably more of that parent Apple oh it says warm

pastry

and toast or at lowest heat setting warm

pastry

and toaster at lowest heat setting all you want to do is warm it you're not cooking it I don't have a lot of questions about how
these are made but we'll see what we can find and read about and we'll look at some old commercials and I really want to get roses journal footage get your own toasters don't worry toaster strudel like pop-

tarts

only bad yeah not so good Oh about yeah yeah that who knew there was such like a breakfast

pastry

you wore the pink frosting now close onto a revolving belt a bit of starch okay so that was probably the most crucial part of this video is the revelation that it's added
starch in the icing that means that when it sets it doesn't remelt or burn in the toaster so that's interesting to think about it but I think I've got everything I'm gonna get out of this video so I'm excited because I really love I loved making

pastry

it's a find kind of therapeutic and fun and we're in luck because it's strawberry season or it's gonna be starburst season very soon so we can get access to some really great fresh fruit and that should be
I'm very confident it's gonna be like magma you know orders of magnitude it better than the original so the three main components I have to think about our the filling the

pastry

is that term loosely and then the frosting the filling will be like a strawberry jam the

pastry

will be somewhere between like a pie dough and a peppery say and then dicing I think will sort of feel like a royal icing kind of thing so I think the best place to start is with the

pastry

because it has to chill and
pastry chef attempts to make gourmet pop tarts gourmet makes bon app tit
then while that's chilling I'll hop over and maybe start the strawberry jam I have my formula for pie dough maybe I'll

make

three separate batches so for each batch of dough made it combined one and a quarter cup flour and 1/2 teaspoon of kosher salt and 2 teaspoons sugar then add 10 tablespoons of butter process that until the butter is somewhere between me and these guys and like coarse meal and then transfer to a bowl add the water combine it together form it into a square and let
it chill in the fridge to rest and then roll it out times 3 here I have some very special strawberries I've not been paid to say this I just want to mention their Harry's berries they come from a farm outside of Los Angeles they are the Rolls Royce of strawberries they're very expensive I can date on a whole quart myself in one sitting they're red all the way through perfectly ripe and just incredible strawberry flavor I mean it's a true obsession in the Test Kitchen the
Harry's berries I do almost feel bad about cooking these like these are so special and I'm wondering if I should supplement with like frozen even are you 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 found some good Jam is very simple it's just sugar fruit I'll add a little bit of lemon juice for acidity Michael was really just to cook down the strawberry it's to the point where thickens
enough naturally on its own okay looks like ketchup doesn't it years ago there was a very very controversial recipe for strawberry pasta I was not I did not support that and I'm just gonna stir it in the ice to cool it down quickly if I were gonna attempt this at home I would just use like a good strawberry jam exactly look part of being a good cook is knowing when to outsource a product that's gonna be better than the version you can

make

yourself yeah and that was the

gourmet

peanut butter I tried to use after cooling down this mixture I've determined that I do have to get it back in the oven to thicken further I want this to hold its shape like if I took a scoop like this I don't want to run off looks like ketchup it's very hard for me not to look at this and think that it's ketchup love the color though this is nice and paste-like rather than runny and fluid and now I'm going to add my just a little bit of lemon juice and some zest yeah I think
so yes for or yeah or it's good maybe 3:30 so I think that's good come into the fridge and I'm going to swap it out for my crust oh thank you I just think about all the terrible subway behavior that I witnessed from strangers on my commute and instead of saying something to them I just beat the dough try see if I can get six out of here and

make

a cardboard cutout to cut out as many parking lots as I can from the

pastry

okay I kind of want to cut up a Silpat I task Abby's
permission I was wondering about permission to cut a Silpat oh wait my sign oh my god oh yeah I second you one okay so here's my - my two piece template and I'm going to show you how I'm going to use it so I'm gonna grab well okay actually before I do the template I have to dock pass of the

pastry

docking just means poking holes so that's to get this pattern okay blacked out and so now I'm going to swap out for the bottom layer and I'm going to start applying that
filling using a little template that I made and the idea is to like fill this window looks pretty good I hope it's a thick enough layer okay so these are going to have to go back into the fridge to chill but oh wow is that yeah that's my filling it's pretty tight wow you were able to cut it out no no no I used a stencil and I I like who did my stuff I know it was really fun I got my hands of this tiny paintbrush which I'll used to now paint the all the little borders with my egg
wash egg wash is like my glue that's going to seal the two layers of

pastry

and the next move is just to cut around and straighten off the sides though the bottoms are getting golden I think I'm gonna pull them a couple good things a couple bad things there was some like separation and Sue flying of the layers so some noticeable flaky textures around the sides these are obviously much much much thicker I would not consider it a failure though if this is thicker than this I made me a
toaster strudel I've never had one I'm dying to have one can we please get some for tomorrow go ahead feeling distribution color looks spot-on it's delicious that's so good where's 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 flavor I love the filling I think it's the perfect amount of sweetness it tastes like real fruit there's nothing I would change about the flavor at all
it's just gonna be about tweaking texture of the dough and the construction method and I feel really good about ending the day with a couple of quick tests on the icing I want to test royal icing royal icing is a mix of 10x and egg white 10x is just super finely milled sugar that

make

s a little bit of cornstarch to prevent clumping and then I want to test an icing made with water and then I want to do a test with milk just to see you side by side what happens in the toaster Chris your
timings you good your timing is perfect I'm a toaster strudel ie totally did yeah look at those ringing I know and I made the better really small for that Jam it holds it holds up well and it didn't like bubble up and out or anything I don't I was like that was a keep a stream yeah well I know you did too good a job with the

pastry

though I know you need to do a shittier yeah we're trying it tomorrow with some crucial adjustment okay that's my royal icing I labeled when
I've made homemade sprinkles I just

make

royal icing and add food coloring and then pipe them in little rows these are more like little pebbles or specks I think that they do need to fully set overnight in the air so that there's like full moisture evaporation so I'm going to take a little bit of the royal icing add food coloring to match the colors here spread it out in a super can lie on parchment and let that dry overnight and then break it up into little bits in the morning and
those are gonna be my sprinkles I was a little overzealous with the food coloring so I have some very brightly colored sprinkles so the plan is I let this dry overnight and then tomorrow take you to color individually peel it off the parchment and crumble it up so I get these sort of irregular like specks this was fun I enjoyed everything about today pop-

tarts

day three take one nope that's not a thing Dan stop trying to

make

the curse happen I'm very excited to try the pastries from
yesterday with my little glaze test in the upright toaster very very nervous so we just got some toaster strudel look there's like toaster strudel art I also just really like saying toaster strudel I think I'm gonna try the cream cheese and strawberry I'll keep the rest frozen I think we're gonna know which is the transistor oh well where's this Oh see this was oh I really did get some schmutz in that toaster okay this was a really good test the one with the water got bubbly
pastry chef attempts to make gourmet pop tarts gourmet makes bon app tit
and weird the one with the milk melted onto the wires sides of the toaster and the one with the royal icing definitely fared the best I did kind of think that there was something about like the protein in the egg that was going to

make

the royal icing the most successful and I do think that it works almost like reharden in what I think is good there's only very slightly warm good though what I'm most happy about is that with the added sweetness from the icing the whole thing gets like
better balanced and it's like more delicious it's really good it's super tasty I could try spiking the royal icing with a little more cornstarch which I think probably is a good way to go all right let's try the toaster strudel should I be the new toaster strudel fluid stylist still better than a pop tart and also not that good I'm disappointed I wanted them to be better hold on just in case something bad happens and like I don't have anything to today I think you should
take this one what do you mean no I'm saying 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 icing dry I think you should hold on to this in case okay in case I get what I get Oh kinda late but I can like have it yes yeah yeah okay yes yes one of my favorite things about Chris is that his squirrels away a little

pastry

is to save for his afternoon snack uh-huh all right I'm gonna work on the
dough first and I'm gonna do everything in the food processor which will help me work the butter and much finer so I get a more even texture and I'm gonna do two batches now I'm gonna

make

another batch of filling exact same as yesterday same process blending straining cooking drying in the oven and then adding my lemon alright I'm gonna grab the first Joe today I'm going for a more uniform texture with not as much separation with the butter more incorporated that's what
I'm hoping that's the result I'm hoping to get one thing I want to do differently today is cut out a larger rectangle to compensate for shrinking in the oven because my pop-

tarts

got a little bit smaller in the oven I'm gonna take out one of these oh but dams that mean I can

make

a new stencil so I probably have to account for like a quarter-inch shrinkage thank you so much all the way around 1 - can I get a 2 then I think I can so I'm gonna cut down the middle did I just
screw that up Oh solenoid just a really bad job cutting this dough it's not I'm not really gonna get 8 but that's fine I'll just have to get I mean I didn't I thought I had enough do i maybe I do oh all right one more getting six I'm so sorry anything in the whole world I just get fewer than I got yesterday 5 I'm just trying to roll these out ever so slightly wider all right there we go you guys favorite okay it's no I have seven which is what I got yesterday
I'm gonna do pretty much the same thing I did yesterday for applying the filling that's so cool food you also love destroying Test Kitchen opener yeah I do the sprinkles really look like pop rocks don't they pop out sometime trigger warning yeah yeah I'm not over it oh no not know so here is that ii slathered oh and for this one I'm gonna cut more precisely with my stencil then once these are cold I can start to assemble everything again okay so now I'm going to go into
assembly where I'm going to take a bottom and a top layer of

pastry

and kind of work one piece at a time to assemble them I am gonna do the same thing I did yesterday which is bake-off three to see how they turn out and then if I need to

make

any adjustments oh my god they look good there they puffed a little bit time they look pretty but they need more time it occurred to me that while we're waiting I might as well check back on our sprinkles so my plan here is to peel the hardened
icing off the parchment and then break it up into tiny little bits but I have to go one color at a time I think maybe it's a little wet it's like dissing yeah I think I feel let it actually dry longer false alarm on the sprinkles I know it's happened the dehydrator I don't I just I don't know why I'm not feeling at this episode I don't really want to use it because I'm you know why because so far this is a very home Baker friendly project it would be a nice change
of pace to have one of these episodes actually be doable at home I'm just gonna try the oven on a low temp so I put on dehydrate and with the fan setting great okay so that's now that's 30 minutes total Oh weather more time you know what a poem no matter what it's 40 minutes seems like enough time they're starting to get a little golden around the edges I don't know I think they could use a little longer nailed it okay do you want to see the reveal what night yeah
they're naked for now okay I'm gonna bring this over here they're done I had to check it like four times or something all right so because of actually all the in and out of the oven these fell a little bit but I want them to kind of settle but it looks better than yesterday size-wise I think you're spot on the bottoms also are paler than they were yesterday because of the second chitra underneath so I'm happy overall I think it'll be better if I just stop opening the oven
so much now I have a better idea of how long they take how long was it total it's like 45 minutes right I'm gonna check on my sprinkles whatever breaks off easily and kind of shatters is what I can use what maybe in order to get them a little bit nicer I'm gonna hand chop them okay the sprinkles look really good I'm happy with the way they turned out the colors are a little bit intense definitely more intense than on the original but that's okay let's see I got like six
minutes left I'm gonna start my royal icing save one large egg white I'm gonna do a vanilla bean and it's just gonna

make

some little black flecks but what's bad about that the thicker the icing the whiter it will be but also the harder it will be to spread in a thin layer ideal would be a super thick white icing that I could get really thin but those two things kind of run counter but I think I can get a little bit thicker than I had it yesterday okay I do want to I think pipe a
little border just to have a clean edge I kind of do like a quick version of flooding then so I'm gonna

make

a corn a she's like a little piping bag made out of parchment yeah so I'm just going to

make

a rectangular border that's small edging with the royal icing it's like a barrier that's gonna keep the icing from spilling out and then I'll go back and fill it in and that's hog budding all right so the first one looks phenomenal I can't tell you how happy I
am that this is not tempered chocolate I've seriously never been so proud of anything in my life everyone take photo I'm so proud I love him so much I actually kind of like that the colors are like more vibrant and brighter the true test will be if these hold up in upright toaster for the full cycle so my plan is to get these into the oven on dehydrate with a fan on because I want the I think they're hardened as much as possible and then once that happens it'll be the final
tasting final test of putting the toaster but I feel pretty good it's the morning of day 4 I hate calling it day 4 I really think it's day 3 it's day Korea of like active work and now it's time for the final test which is trying them in that bright toaster and I'm mostly excited and slightly nervous I did find myself sitting at home looking at the photos admiring them because I love the way they look so much it looks so good I'm gonna just do one because I don't that
doesn't work then I don't want to ruin them all all right so it's on the lowest setting so nervous no it's kind of only doing on one side and annoyingly it's only do oh ah that scared me okay Oh God oh my God look at worked the icing didn't melt or burn or bubble or get weird and it feels nice and warm seriously that could not have been more successful ooh it's like it's very warm - all right I'm gonna try breaking it open this would be like the commercial
it's really good the

pastry

is so flaky in ways that I did not even intend not to Pat myself on the back but this is like very good

pastry

I think I could have even done a slightly thicker layer of frosting I'm gonna do these sprinkles again and like my own life a little bit of air in it and this is a little bit more red but I think it looks like a similar amount of filling and also a very very close texture in terms of the filling I thought I was doing the responsible thing by not using
only Harry's berries but I do think it would have been better if I had only his Kerry's berries that that to me looks obviously homemade but also more delicious trying to think of this anything else on

gourmet

make

s that I've made that I wanted to eat more than this and I don't I can't really think of anything this is very much in the middle of my Venn diagram of like things I like to

make

things I want to eat things I know how to

make

I wouldn't feel bad about eating
this for breakfast look at that I know I'm so proud of you thank you yes sir I got to my kids yeah yeah alright yesterday right wait I oh I love the I don't know how that did I put that one there but I love the one of these things it's not like together this is a good shot yeah no no we're gonna toast one oh because guess what they toast and it didn't well I know how much you know this anything the best thing you've ever done I think so too and I think about it so happy
yeah I'm so happy should not overlook the sprinkles which definitely not it was really really good like they're very crunchy and they're brighter it was so much fun open your eye made of sheet poplar yes perfect I made a $35 each ishes how much one of these would cost I said $35 all right basically this was an unmitigated success couldn't have gone better I love this one I do feel it karmically I sewed this after pop rocks I feel much less tired and like filled with hate that I
normally feel the end of one of these here's how you

make

a

gourmet

pop tart for the sprinkles whisk and egg white then add powdered sugar until you have a thick but spreadable paste divided into five bowls and add a different gel food coloring to each spread each color and a thin strip on a piece of parchment paper and let dry completely flake off each color and break into bits then chop and sit to get uniform pieces mix sprinkles and store in an airtight container to

make

the dough the
bowl of a food processor combine one and a quarter cups flour two teaspoons sugar 1/2 teaspoon kosher salt and ten tablespoons butter cut into pieces process in long pulses until mixture resembles coarse meal sprinkle three tablespoons plus one teaspoon ice water over 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 Doh process a second time to

make

the filling blend
one pound of ripe ahold fresh strawberries and one pound of frozen strawberries until smooth strain through a fine mesh sieve into a large saucepan pressing on solids discard seeds and at 6 tablespoons sugar during mixer to a rapid simmer stirring often and skimming foam until mixture is reduced by 75% and a spatula dragged across the bottom leaves a trail that's slow to disappear remove from heat and scrape mixture into a small room baking sheet bake in a 250 degree oven stirring every 10
minutes until you have a thick paste let cool and mix with one teaspoon finely grated lemon zest and one teaspoon fresh lemon juice refrigerate until cold roll out each portion of dough for a large slab that's no more than an eighth of an inch thick transfer dough to a parchment lined baking sheet and chill until firm cut one slab of dough into rectangles that are a quarter inch bigger than a pop-tart in both length and width use a skewer to dock

pastry

all over return rectangles to
refrigerator cut second slab of dough into pieces slightly larger than the docked rectangles and use a stencil and a small offset spatula to spread strawberry filling and clean rectangles across each piece paying a quarter inch border around the filling with egg wash then play a doctor rectangle over top and press along the edges to seal further pressed on with a thin dowel around the edges to seal then trim with a knife to straighten edges chill rectangles until cold and bake on two stacked
baking sheets at 300 Fahrenheit until very lightly golden brown around the edges let cool completely whisk in egg white and 1/2 TSP lemon juice then add half a scraped vanilla bean and a pinch of salt whisk and a half teaspoon of cornstarch and then add powdered sugar until you have a thick royal icing pipe a thin rectangular quarter Ilyn side the lines in a thin even layer and then top with sprinkles let icing dry completely before toasting on the lowest setting in an upright toaster in his
hell you say that was for the dry eyes yeah big time it's the most fun thing to play with there is where can we include that show what shot we knew we're sure you put it Pop Tart video oh I don't know maybe I would be like a secret secret scene at the end for all the all the generous viewers who watched that long what are we doing what should we do what they just let sit there and finish sublimating