Pastry Chef Attempts to Make Gourmet Starburst | Gourmet Makes | Bon Appétit

It's really hot? I'm burning my fingers with every stretch. You don't see me complaining. There are so many versions. I am so confused. I'm Claire. We're in the big Test Kitchen and today I'm making a

gourmet

starburst

. Starbursts are one of those candies that fall into the category that I like most candy, meaning I will eat them if they are in front of me, but I won't look for them or buy them. I particularly prefer the pink and red ones, I think everyone thinks pink is the best, let's see one, so in the original it's cherry, orange, strawberry, lemon, so pink is strawberry red, It's cherry and then the others are the others, there are

starburst

summer flavors. gummies, okay, I'm going to try the pink one, but I don't think the pink one is as good as I thought.

I'm here, can you take a bite? My God, the complexity you're going to have to get to get a guy like that. I already hate this one. It's going to be very difficult, it's rubbish and it won't

make

sense. The other thing I'm looking forward to is making the wrappers. Yeah, I think you want to keep the texture like it's not sticky, not sticky, you don't want the fillers to come off. It comes out like a now and then and you don't want it to dissolve, look at me, right, these are the only colors there are, so it's in the original, yeah, only four, I mean, obviously, pink, you're doing pink.

I think you have to do them all. I think that's how it works so juicy, exactly, it's or it's that I decide your own saliva, yeah, sure, so you have to

make

it so incredibly delicious, yeah, that your mouth salivates, yeah. Wow, good. Obviously that's going to be a challenge, well maybe you can rely on it being like a Pavlovian response because it wasn't about the dog salivating. I don't do it at the sound of the bell. Pavlov's dog if I can make something that's close enough to a Starburst maybe people will just react like I'm a firebrand, yeah, and then that will happen, yeah.

I appreciate how each one is individually wrapped with so much care. It's like wrapping gifts like hospital corners. I really like it. I am an excellent gift wrapper. Two centimeters two. centimeters, it was really easy, it's very, very firm, you know, you can stretch it and flatten it, it doesn't pull like candy does, where it becomes like a big long thread that starts to break. I would be surprised if The first two ingredients are not sugar or corn syrup, it may contain gelatin, but it is cooked sugar in which it is cooked to one of the caramel stages, so you get something like that chewy and then flavorings are added, so the only thing I can really consider as a reference point is like candy.

I'm pretty sure that's the direction I should go and then it will be a matter of figuring out how much to cook the sugar to get it right. texture where it is firm that is still malleable and then I discover the flavors so favorite I am reading the ingredients on the axis they do not help anyone the first ingredients corn syrup and then the sugar nailed it corn syrup sugar hydrogenated palm kernel oil grape juice from the concentrate Apple of the presidency lemon strawberry orange cherry less than 2% the gas of joy gelatin extra modified food starch natural and artificial flavors korvac acid parenthesis vitamin C coloring bread the C red forty yellow file of six Lou one reading the list of ingredients confirms the direction I was thinking of, which is that It's a kind of caramel type preparation.

I'm going to go on the computer and see if I can find any YouTube videos of Starburst Factory or something similar to Starburst and just a little reading. Well, here is the Wikipedia that was not originally known as opal fruits. the brand of a fruit flavored box, it's a soft chewy candy, there you go, oh my gosh, that told me very little, basically nothing, I couldn't find anything, like inside the factory, making it even candy. I have to go home, basically, maybe do a little more research than some of my books at home and I have to think about flavorings.

I have a good idea where to start. I think it's going to be a lot about fine-tuning and savoring, so today is the second day of Starburst. I did not do it. I got too far yesterday, the research wasn't very helpful, but I think based on the ingredients and the very small amount of information I found, we're going to a candy place for this and some sort of crumbled sugar mix, it's weirdly hard to find candies. recipes and last night I forgot to look at my baking books, you practically went to sleep, so you made no progress.

Liga today I'm just going to focus on the caramel mixture and the sugar and the temperature and I'm going to take it out and then once I feel Okay, then worry about the taste. I'm going to go to Gabi's computer because I have to look up a recipe there. I found something on

chef

steps which is a great website so I might go there and print it out. and I use that as a starting point he doesn't look like a genius but he dances I listen to 262 Fahrenheit it's like the bowling committee exactly the same thing that was definitely cheating I feel like that was cheating I can't just do what they do, but then, if that is the answer, isn't it stupid to just not do that?

So I figured I just calculated some ingredient ratios that seemed right. I'm going to gather those ingredients and basically start messing around so the basic plan is that I'm going to cook them together in a saucepan cornstarch sugar water coconut oil corn syrup and a pinch of salt oh wow, mix in Belton that I've softened in the dissolved maybe too much liquid in the gelatin oh wait a minute I just realized something. I just remembered something which is that when you use gelatin sheets you drain them. The greenings. I just had all that water. Wow, I think I blew it.

I think I would be up there carrying all that water and now. He's just never going to be sick I'm stupid I play Brad reading, well, I'll start again Also the smell of fish I mean, can Andy put that in the locker room or something? Is anyone else distracted by the smell of fish throughout the kitchen? so I have to do exactly the same thing I did before, still soften the gelatin, but then drain it before melting it, okay, shut up, so I think I'm at the probing phase where I can start making Kathy do, God mine, what.

I love it thank God I can't wait to share I shouldn't use it this probing process incorporates air and that's why it softens the texture and

makes

it kind of spongy it's like a good exercise it's a little bit about I know those arms Those mechanical arms we can make one in blender. I think it's ready. I really don't know why. I think it's firm enough that I don't want to stretch it any further. Oh God, this has no taste. I didn't add any of the extracts or citric acid, this is just a texture test, so let me get into a lot of Pam synthetically.

I don't know, I think it feels weird that it's on the right track to cover it and I'm going to let it sit for a bit at room temperature to get an idea of ​​how firm the sugars will become. This hasn't stiffened much, it's still pretty soft, the serve is much firmer, look how it has a good pull. the starburst is not when you stretch it, it just breaks, it has such a weird texture, it's almost a marshmallow, so now I'm going to make the same caramel mixture once again, adding just an extra tablespoon of cornstarch and then cooking .

It's generally hotter, so I'll take it to 275 Fahrenheit and hope that gives me the firmer texture I want. Who wants to be my hook? Oh wait a minute, wait a minute again, do me a favor, can you grab that real dough? I hooked it up from there by connecting it to that, but because I cooked it hotter, I think it will start to harden faster, so I won't do that. I don't think it's that much of a stretch, so it should probably work on me. Rajini, a real quick favor, can you spray this dough hook, little Pam?

Yeah, okay, so there you go, you can use your noodles. Thanks, this is much easier. I just talked about the experience. I was like I'm at work right now and this is it. is happening, okay, I'm going to take it off the hook, oh my goodness, this part I think is noticeably much firmer than the first round, which is good, it feels very, very promising. I think I have high hopes for this test, so I want to let's put this aside and then I'll move on to the fruit juice concentrates, let's see what we have here oh, this is, oh look, wait a minute, I forgot about that line to order this as high quality strawberry extract when we made Twizzlers. solve that problem cherry flavor you're a lemon extract orange extract okay what a big surprise so that's actually all of our flavors.

I want to think now about the color because, curiously, I have already discovered the flavors, it was a good stroke of luck. with these guys, wait, that doesn't say real fruit juice, it works fine. I guess I'm wondering if we should add fruit juice. We have oranges, you might have some frozen cherries that I could defrost and juice, but make them as a concentrated juice and then. so the concentrates will at least give a little color. I don't think we'll find any fresh cherries this time of year. Jesus Christ, it's been a while and I had red behind me during one of these episodes.

It's very distracting, let's see if I have oranges, maybe some more new ones and lemons, I think what you have to do is concentrate the juice and mix the whole mixture with extracts so that it adds color and flavor at the same time to the frozen berries that I'm going to cook down the berries and then just keep the citrus and use the judaizers to increase the yellow hue of the lemon juice, so I'll try adding a pinch of saffron. The idea is that these fruit juices replace the half cup of water I've been using in the caramel mixture to strengthen the flavors of the juice.

I'm going to add the orange extracts. Half a teaspoon of extract. Half a teaspoon of citric acid. The same in the lemon. I don't think I'm going to add. citric acid to this because the lemon is already very acidic, okay, you don't need to be so aggressive with the strawberry and then with the cherry, cherry, well, now I think the next step and probably the last step for today is to make another batch Try candy with one of these juices and just kind. to see what happens what the result is and then I want to take a look at the last batch of candy to see how the setting started so this is the second batch of gooey and I cooked it hotter it's still strangely soft.

I want compared to the first batch, the first batch is pretty firm and it's no firmer than the second batch, well, lesson learned, this needs to set up for a long time, this might be like coming back the next morning and double checking it. It needs a nice long rest, so I'm going to keep the temperature at the same 275, otherwise I'm afraid it'll get too hard and I'll do everything again exactly the same way, except I'm starting by testing it. the cherry flavor ready looking are you entertained pretend I'm not here? okay, I'm behind the scenes, creative.

I love it from 447 on a Friday without power. You're always going to smile with your eyes, oh my God, and just carry us through this. fourth quarter oh, so I'm going to start pulling the candy and wondering if I can even grease the hook a little. I'm wondering if I can let the hook do even more work by spinning it a little. I don't know, let's see, okay, how do I do it? I think it doesn't help. I'm going to move on. The core looks like a super unattractive shade of mauve, not anyone's favorite color, you know what it looks like, there you go, chicken. lover, oh my god no, it's a fire with some fire retardant surrounding pipes and stuff, it seems like we don't have the same frames of reference.

I thought the color may come from the berry juice. What I'm stepping on is pretty sour. cherry juice extract, okay, next concentrate, can you buy it? Yes, Whole Foods has it, oh, okay, they're red flavors, not bad, that's good, you're close to your eyes, it really hits you the texture is like a sidewalk above, hey Donna, run, great job, it's OK, it's OK. enjoy your concert I'll be here yes cowboy mask have fun you're fired the texture is terrible he was right the taste is not bad really it's definitely that the cherry has good acidity I mean it's a good starting point I think maybe more just more citrus acid plus flavoring.

I basically have three different temperatures that I can compare side by side when we come back for day 3 and then all I do is work on the flavor by cutting up the starburst wrapping them in some wax paper and that's it, it's day three , but It's been like nine days since the second day and I had forgotten everything we had done. I think the biggest question was what the final text will be and in terms of the set, I don't know if. I'll get a clear answer because they've been sitting for so long that another one at 270 feels softer than the one I cooked at 260.

Yeah, I really don't want that stretch. I want it to break a little more. It looks like a much worse version of starburst, this one is almost chalky, okay, I'm confused as to why this one is so soft if I cooked it hotter so far, nothing

makes

the sensor work. I want to go back to that original candy formula and you may have to make some adjustments, soHelp it until it becomes clear and has a firm color and almost room temperature. Press into a prepared loaf pan and repeat the process with the other flavors, allowing the caramel to set for several hours before cutting into squares and wrapping individually.

What I really thought was something horrible happened, no, is that sometimes I just like to make noise.