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Pastry Chef Attempts to Make Gourmet Hot Pockets | Gourmet Makes | Bon Appétit

Feb 22, 2020
Hot

pockets

are a form of crispy sleeve, while actual cooking is a type of stuffed bread type food, so there are two hot

pockets

, both on the sleeve and the actual hot pocket, you understand? That's what I just said. Hot pockets are a form of crisp sleeve. manga while the actual kitchen ascends

make

s sense but anyway it's a hot pocket for the hot pocket get it oh my gosh oh oh hi everyone I'm Claire we're in the VA Test Kitchen and today I'm making

gourmet

hot pockets . I've never had a hot pocket before, but I do remember the commercials and how delicious they looked.
pastry chef attempts to make gourmet hot pockets gourmet makes bon app tit
It's basically kid's pizza. In my opinion, it's pizza in reverse. The pepperoni pizza is the original or classic type, but I don't know. Is it true who? I ate these are the kids, pepperoni like the classic, okay, they call them sandwiches. Hot Pockets brand sandwiches, which seems iffy, but it's like melted cheese and pepperoni and a pretty plain crust really, so I'm told that Hot Pockets flavors are like dozens, so here's what which was available at a nearby grocery store. There are ham and cheddar meatballs with mozzarella for cheese pizza. The lean pocket looks a little sad.
pastry chef attempts to make gourmet hot pockets gourmet makes bon app tit

More Interesting Facts About,

pastry chef attempts to make gourmet hot pockets gourmet makes bon app tit...

It feels very easy for the

gourmet

. Only use very good cheese. Use very good pepperoni. Make a dough. Put it together and like there's no way it's not good I could just freeze them cuz they're okay so they come frozen so I'm thinking I don't have to freeze them but they should be fully baked and then. reheated okay okay so it comes in these like sleeves there's two in a package not too impressed by the look of the dough on that side oh wow after you click on it you open this thing and it's like a small case to carry it during cooking time. on alto Cuban it whoo I'm excited it smells good it smells like canned tomato or tomato paste and try to ruin it now have you ever tried one?
pastry chef attempts to make gourmet hot pockets gourmet makes bon app tit
Do you want to try with me? I've never tried one, neither have they. two three it was hot well, maybe I was treated to the dough because it's like bread and flaky

pastry

at the same time oh yes, there you have it, it seems to me that it says that there are two large sheets of dough and if there are, there is a filling that goes in and then the two Sides press together, the pepperoni is very soft, which to me is a little off-putting, but overall there is nothing wrong with this meal, it's perfect, I mean in theory, but it's like it's good.
pastry chef attempts to make gourmet hot pockets gourmet makes bon app tit
Uh, do you have a minute? Dan told me you have some interesting ideas about hot pockets, well they will be microwaved, that was the question he had. I thought: do I have to freeze them and then reheat them? Yes, we did it. even your self serve fries is going to take a long time and I'm trying to finish this in two days really yeah so you can buy this basically created oh my gosh so you can buy it online yeah what? an interesting development, can we order some of this? Rick, you're not busy making like eight different cookies right now.
Rick, you've been working on Christmas cookies like crazy. The meatballs are not five cheese pizza with Sorella ham and cheddar cheese, okay, wait, there is a sweet. five cheese pizza and a four cheese pizza, look at the crust on that one, it looks like it has some spices so this is advertising it as a buttery garlic crust. If I

make

the pepperoni, I still want to make a season 2 garlic pizza. Buttery crust, so there is a little bit of filling that is leaking out, so it's good to know where it broke, so if my version does that a little, I mean, you can forgive it if the original also

makes

sheilo meatballs.
I'm really excited about the garlic ceramic crust, which even frozen smells great, but it doesn't look as flaky as the crispy crust, so I couldn't see a version where I take this type of coating and put it on top of a puff

pastry

. , OK? So these are our five inches long, the width is about two and a quarter, so there are these holes at the top that I think are there to allow steam to escape. The type of punctures have closed and that is why the steam tries to escape through the weak ones. points that is really the seam, that is why that type of breakage occurs.
You can really see here how flaky the texture of the dough is. There are many air pockets. It is not completely full as in the photo. flaky the flaky pastry I was going to say puff pastry the puff pastry is flaky, which surprises me a little, but it still has a softness to it like it's not, it doesn't have that crunchy, crunchy texture like a croissant, do I feel like I know what I'm going for? to make at the right time for my favorite part reading the ingredients and this will be a great enriched flour in parentheses wheat flour malted barley flour niacin iron hyemi mononitrate I believe in folic acid is my friend's water reduced fat mozzarella cheese Fred easy Hoss dry part-skim milk nonfat milk modified food star there is an asterisk that goes nowhere culture salt vitamin A palmitate enzyme asterisk ingredients no in regular yes asterisk indicates ingredients not in regular mozzarella cheese pepperoni bread this job good salt means two percent or less water dextrose spices lactic acid starter culture paprika oleoresin garlic powder though diem nitrate BHA BHT citric acid brackets to protect Wash those brackets close beef print tomato paste olive oil margarine Oil palm of the presidency water soybean oil sugar mono and diglycerides soybeans less than hasium sorbate and citric acid, preservative, natto and turmeric, color element in a metate, a toast, this super form of center left would be fractionated palm oil by Nowell.
Never in my life have I heard the word fractionated modified food starch, yeast, no conditioner, mix, bad things by the tooth calcium sulfate vault l15 hydrochloride garlic powder by calcium phosphate enzymes close parentheses salt right gar liver spices right onion sodium watch royal whack too late also dextran potassium chloride your acid soy flour egg whites this green screen is not big enough honey, let's investigate I know I already know how to do it. I can do it right now. We could finish today. Can we just go watch Jim Gaffigan's part? Yes, yes, let's do it. I have a plan.
I'm going to start by making a dough and then the dough has to rise and then as it rises I'm going to prepare the type of tomato base and prepare my filling ingredient and my hope is that any day I will have like a prototype, just at least a baked version so we can try the The dough is flaky but it also has that ready texture where there is a kind of open club so to achieve that effect I am making a dough that is laminated to produce flakiness and I used it to achieve that growth type.
Well, this is the dough and I'm going to let it rise, the next thing I'm going to do is prepare a tomato sauce, so I'm going to mix tomato paste and whole peeled tomatoes and I'm going to cook my usual dough. some fresh basil would be nice so I'm going to put it on the stove and then transfer it to the oven and let it cook and then make some tomato powder because we have time. I'm going to take a little piece of bricks, what is this? Okay, mmm, oh, it's spicy. It hits me later, when I made Doritos, we had some tomato powder that we ordered online and we don't know what happened to it, so now.
I'm going to make my own, try it and basically take tomato paste. I'm going to spread the tomato paste very thinly, let it dehydrate, and tomorrow we'll pulverize it into a powder again. I'm going to prepare my other filling ingredients and I can make the butter block, which I have a plan for and I'm really excited to show you what it is. Let's make the butter block next. I guess you're going to throw it away. It's okay. Okay, I'm not expecting any of that, so I have salted butter here or I'm making something salty and I'm going to season the block of butter, which is what I was excited to show you what that crust is, call it butter or something crunchy. buttery crust.
I'm guessing, but I'm going to do a quarter teaspoon of onion powder, 1/8 teaspoon of garlic powder, this is sweet paprika, and several boxes of black pepper, so I'm going to make a block of this butter. and then kind of square or rectangular, everyone's seen this before. What I keep saying is lamination. What I mean is I'm going to take a block of butter and I'm literally going to fold it into the dough so that the butter is inside like a kind of dough envelope and then roll it out and fold it, okay, this is going to go in the refrigerator, all the dough finishes rising and then I'm going to prepare the remaining filling ingredients, it's just the cheese and the pepperoni, okay, okay.
Make a sopressata mix, sweet and spicy and then unsliced ​​pepperoni and then I'll move on to the cheese. Low moisture is important, so I won't use fresh, which has a much higher water content and is the enemy right now because I'm trying to make the filler as low moisture as possible. I literally missed your window. I'll get a good deal if you bring me ham and cheddar cheese. I'll do it for you. I'll make your Hot Pocket special. Yeah, I think I'll put it on. on the sleeve I'm going to write it as Delaney, okay, so I'm going to let myself pause with the filling because I'm going to go back to my dough that has risen and I'm going to take it out, so I'm going to hit it. so I want to push that gas out because the air in there is going to make it harder to roll so I unwrap the block and now oh my gosh I just smelled it.
It actually smells so much like Doritos nailed it, so that's not what I'm doing right, so I put this at an angle like diagonally on the dough, bring all these points to the center and spread it out. You make these layers and sheets of butter alternating with the dough so that basically you create sheets of dough separated by sheets of butter Naumann the butter melts, that's the water that's there, it turns into cystine, there's a little bit of puffing action and you get like flaky layers of butter and then now in the refrigerator and let's see what happens to our pasta, how hot is it already?
Oh my god, it's ready. I made it as tomato leather, so this might need more time in the dehydrator, but it dries pretty easily, so that's okay. I'll probably review this in half an hour. I think it's probably very close to being done, so here's that tomato sauce when I discard the basil because it's already done its job by putting it in a food processor to basically make it very smooth and break up all the solids. This sauce is delicious. I haven't, really. I feel like it's ten dollars, yeah, that's the state of the art at the time I'm doing it.
I am dehydrating tomato paste to make tomato powder. Oh, really, yes. Now how do they achieve this? I'm going to put a hollow gas inside. oh, that's what I think is just because of the cheese melting, that builds up oh and then falls, yeah, but I'm going to try not to take up too much of that space, yeah, you just gave me an idea, that maybe do the filling, it's a good idea, yes. Compress it so that that large air pocket does not form. Superman, well thought out, yes, so Brad gave me the idea of ​​trying to form the filling into two rectangles and mix it all together and then maybe chill it.
I want to take all the filling ingredients and I'm basically going to mix them all together, including the tomato sauce, until I get a mixture that I like and I can season it and then I'm going to shape it basically into rectangular bricks, what pieces are they? large could be networked, so it could be a total disaster, so this doesn't work at all. These are too big. I need ice cube trays, but they should be large and the bar shape we have. We have those molds that we use for it. Snickers, this is going to fall on my head, oh and almost like my forehead was broken for the first time in two years, that dumb Twinkie thing came in handy, this might work.
I think we're going to continue with this, so I'm going now. Weigh the filling into individual portions and then put a pan on top and weigh them just so they are nice and compact now in the refrigerator. Now I think I can roll out the dough. I'm going to cut it in half because Basically, I'm going to make a bottom layer and a top layer while the dough chills once again. I'm going to try to make that kind of hot spice blend I want to call. I really don't know what it is. I'm going to start by pulverizing the sun-dried tomato into a powder, all right, so we've got some dry breadcrumbs here, tomato powder and onion powder, paprika, dried oregano and I'll do 1/2 teaspoon of salt to have this parmesan powdered. of Doritos, this is what we got for Garrido's and we used like 4 teaspoons and we have all this left, we need to mark on this, there should be something, it's delicious and now I'm going to take out both sheets of dough. filling and an egg to start assembling so now we fill Twinkies so that the yolk is the glue to keep the sides of the dough together holding the dough and covering it, I mean they look good, I think I think they're going to burst. aside in the oven put some egg white in it make sure it's really banting keep the eggs from stealing this continues you don't want any moving parts of this recipe like the first day we've never cooked this muchthis?
Well, today we're going to put them in the microwave and test them, and hopefully everything will work out. I think I'm nervous about the microwave. the microwave could be a problem. I'm worried about cheese melting in the hot bag in the microwave. Oh, today is the grid. Oh, a piece of tape. She used duct tape, but hitting is interesting because I thought, how do you secure it? the paper, she just put a piece of tape on it, let's see later, which ones do we have to stop? She drew the line at pork chops. I guess she should practice in a real hot pocket.
Perfect, the lady in the video did it, but I feel a little like we're putting this tape in the microwave and we'll see how it goes. I think I can microwave it here, okay, it's only about two minutes, what could go wrong, well, the tape melted, the tape melted, but it just melted into the paper, not just into the food, but that the paper certainly absorbed some degrees, which is normal, I mean. It worked, you didn't work, but I'm not going to go through this whole tracing process. I'm just going to make sleeves and then fold them.
I don't want to put tape on it. I don't want to. I don't want to. say something about it because I'm nervous. I'm going to use the instructions that I'm going to put in for two minutes, but maybe you'll understand them today. I'm going to keep an eye on it after a minute because I'm really worried that all the cheese is going to leak out, it smells really good, but I'm worried that it's heating up too quickly. Oh, wait until you see some oils, nothing coming out of the vents, okay, three, two, one, pretty good, lots of heat, that worked.
It came out pretty good, I think it smells really good, so I love it. I think I did it. I was really nervous about the microwave part. It worked better than I expected and I actually think the Christian role made a difference. I'm very happy with how much of the filling didn't drip out, there isn't a big gap between the dough and the filling, guys, this is so good, it's so delicious. I made it, yes, frozen and in the microwave. I have to put one in the microwave though because it was a lot. I know, Adam, thanks.
I know this program will work. Oh my god, don't take this the wrong way, but it smells hot. I recorded it just like a cop, okay, cool, I'm sure it will be like that. It's two minutes high with Christian Bieber It's the perfect amount of time for these delicious why there are seven different cheeses I'm so proud of that battery spike Oh no, what else does it say? I know, I think it's the only thing left to do. Let's just say that no episode will be as successful as this one. Maybe I know it seems a little low-key.
This is perhaps one of the most successful I have ever done. It's like a real gourmet thing. It is pastry laminated by God. Well, I think there was enough fighting and then compared to how successful it was, it's a great episode. I think this is how you make a gourmet hot pocket: dissolve 1 teaspoon of active dry yeast in a quarter cup of warm water in a large bowl and sit down. until foamy beat in a cup and a quarter of water at room temperature 2 tablespoons of olive oil 1 and 1/2 teaspoons of sugar and 1 teaspoon of kosher salt add 500 grams of all-purpose flour and stir to form a dough, knead, adding more flour as necessary to prevent sticking until you have a very smooth and soft but not sticky dough, about 10 minutes, lightly flour into a ball and place in a large, clean bowl, cover and let rise in a warm place until almost doubled on the sides, meanwhile, make it tomato. sauce Lightly mash a drained 28-ounce can of whole peeled tomatoes and let sit in a colander over a bowl to drain further, cook to crush garlic cloves Nicole in 3 tablespoons olive oil and a large saucepan over medium heat until They brown lightly, then stir in and a quarter teaspoon of red pepper flakes and 3 tablespoons of tomato paste and cook, stirring constantly until the face is caramelized, add the drained tomatoes and a splash of their juice to dissolve the brown bits in the bottom of the pot, then season with salt and a pinch of dried oregano.
Add two large sprigs of basil and transfer to a 300 degree oven, let the sauce roast, stirring once, until very thick and concentrated, about 40 minutes, let it cool completely, then remove the basil and press the mix and the processor to soften it and make the tomato. powder, lightly grease a small parchment-lined baking sheet, spread a very thin layer of tomato paste on top, place in a dehydrator on medium-high heat and let sit until dry and fertile, divide into pieces and spray into a spice grinder until you obtain a fine powder. set aside when dough is almost ready Proops make butter block 6 ounces salted European-style butter, cut into pieces 2 teaspoons parmesan powder half teaspoon garlic powder half teaspoon onion powder 1/4 teaspoon paprika 1/4 teaspoon dried oregano blitz in the spice grinder and several pinches of black pepper on a sheet of parchment paper to cover the butter topping with parchment paper and beat with a rolling pin until the butter is pliable holding the parchment paper to make an envelope , roll the butter into a thin, even square with The sharp edges remain still until you are ready to use and the dough is firm, place it on a work surface and remove the gas.
Pat it into a square and freeze for 10 minutes to cool, then unwrap the butter and place it over the top of the dough at a 45-degree angle, fold the dough up and over the butter so it is completely flat. closed, then pinch all the seams to seal a little on top and bottom with more flour and roll it out into a long rectangle, fold the dough and in thirds like a letter, turn the dough 90 degrees. and repeat the rolling and folding process wrap the dough in plastic and refrigerate until firm and relaxed about 2 hours make the filling combine 100 grams diced pepperoni 35 grams chopped sweet sopressata 35 grams chopped spicy sopressata sliced ​​400 grams finely chopped sopressata -Moist whole milk mozzarella 125 grams tomato sauce 1/4 teaspoon dried oregano 1/4 teaspoon ground red pepper flakes and the following finely grated cheese 13 grams parmesan 25 grams Grana Padano 30 grams fontina 25 grams pecorino cheese 25 grams aged provolone and 25 grams cacio Cavallo press and cut into compact rectangles weighing approximately 60 grams each and measuring approximately 4 inches long and 1 inch wide to make the seasoning mix combine 2 tablespoons fine, plain breadcrumbs 1/2 teaspoon tomato powder 1/2 teaspoon onion powder 1/4 teaspoon brown red pepper flakes 1/4 teaspoon paprika 1/2 teaspoon oregano crushed dry 1/2 teaspoon kosher salt and 1/2 teaspoon powdered Parmesan to form the hot pockets Roll out cold dough, sprinkling with flour as needed to 1/4 inch thick cut into 5 and 1/2 rectangles inches wide and about 6 inches long use a dowel to thin and widen the two longer sides, type some extra tomato sauce into the thicker center and place a packet of filling on top then brush with egg white around from the edge, place more tomato on top and fold the thinner side up and over the filling, turn it steam side down, bring the two shorter sides together tightly, trim off the excess and tuck it under, place the hot pocket .
On a baking sheet lined with parchment paper, brush the surface with more egg white and sprinkle a little of the seasoning mixture over the top cut to make wide, deep cuts and cover while forming the remaining hot pockets, let all the hot pockets sit at room temperature until inflated for about 30 minutes. bake at 300 degrees Fahrenheit until lightly browned and bubbly, about 30 minutes, let cool completely, freeze and microwave for 2 minutes and crisp paper along with 9yp in other hand to buy time for defensive reasons, yes.

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