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

Pastry Chef Attempts to Make Gourmet Warheads | Gourmet Makes | Bon Appétit
some pepto it looks so gross okay ready Oh Oh disgusting do you think you can

make

a better path though I could

make

a better tasting pink liquid I don't know if they could cure five symptoms hey everyone I'm Claire I'm in the v8s kitchen and today I'm making

gourmet

warheads

I can't believe I just said oh I'm not looking forward to this actually really like sour but these aren't like unpleasant sour Carla how do I get excited about this you eat a bag of the years and then you come baby birthing in the world yeah you only need four more excited about this and let's get back here yes great let's do this Tim amped and then he'll have her perfect that's what I need so you know the standard warhead is this individually wrapped candy lozenge basically it's like a cough drop at least I think this will be easy you have to eat it you never won in another one of those again it's just circling oh what's just a coating I get it now hmm all right it's a simple heart candy with a citric acid coating I can pretty much say that without even looking at the ingredients all right this is black cherry I'm gonna rinse it under water I guess there's something to be said for the hurts so good kind of mentality around food but I feel like that only is really like a spicy thing their catchphrase is out survive this hour savor the sweet it's actually kind of hard to say so apparently in classic there's watermelon blue...
pastry chef attempts to make gourmet warheads gourmet makes bon app tit
raspberry lemon black cherry and green apple I do kind of want to open the worms do people eat these I don't understand this is this has nothing to do with the warhead sauce sour what does it

make

sense nope let's try the sour twists so kind of fun I don't get it on the spectrum of foods that are like easy to

make

gourmet

and then hard to

make

gourmet

these are like over here it's like how does one

make

these anything other than what they are which is artificially flavored sugar was citric acid on the other hand I think I could

make

them this might kill Chris Morocco he might die he has teed these I don't want that on my conscience Wow Indian not even a flinch do you love them cuz I love sincere love such a gasp oh my god I did not see this coming oh it

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s this is think it's like has that effect we're right over here

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s your mouth pucker I really am in to announce but it out cuz it's gonna get sweet that is so crazy to me I would love for it to be sour from majority of the time and not just oh my god it does not taste like Apple until the sourness goes away right and even then it's such a faint apple flavor like this would not I'm seriously worried that it will name Chris I think it's way too concept like great injury do you want to try a warhead slash one is awesome you had a warhead when I was like 13 okay me and my brother he got a job and then we would like trade for different flavors hahaha it was like a whole game...
pastry chef attempts to make gourmet warheads gourmet makes bon app tit
it's hard free to imagine people what liking these they were hot yeah they were really hot for like a year yeah well they're not food Oh Chris first of all I liked your haircut thank you I appreciate that second of all hey I'm gonna ask you the whole thing I just in or head clear I really don't want to get what if I crush it up and you can just have like a tiny okay alright it's a fruit okay did you just write them can you narrate it it's like sour but it's not like crazy sour it's not screamin sour okay okay let's just doesn't mean taste sweet all right now you know now I want to prove a point right all the way in right you needed to know just so you could I was horrific it's not just sour yeah can i leakage yeah oh oh you're fine what this is the most amazing thing we've ever had in this kitchen we're happy we've all I can't stand it and spit it out and the other half are like these are incredible these are not as sour as you remember these are like unpleasant sour have you eaten a whole one yeah but not like well no I guess just eat the whole unclear no this is a fascinating study it like wow people's palates I'm also fascinating not that I think there's a lot of layers of the onion to peel off here but I'm gonna take a closer look see what we can find out so it looks like it has this sort of white this white bloom around the candy and that's the sour part you have to get through that...
pastry chef attempts to make gourmet warheads gourmet makes bon app tit
layer of sour and then it's just playing sweet candy underneath okay so it's not an oblate spheroids because it has a band around besides that it's flat I have a bowl of water here because I want to try to dissolve away the bloom like I just don't think that the actual candy is sour yeah so I want to try to break one apart and see a cross-section because I want to see if I can see any distinct layers in the candy so I can see the layer of the white coating on the outside I'm just gonna look thicker than I thought I think one of the challenges will be getting that layer whatever it is to adhere to the candy and she build on itself my hypothesis is that it's a sweet candy ain't lozenge at a sour coating and that's it time for me get required reading the ingredients corn syrup sugar micro encapsulated malic acid residues malic acid palm oil is parenthesis citric acid gum acacia soybean oil frenzy sauce is sinking close parentheses ascorbic acid artificial flavor carnauba wax cornstarch Lou wine red 40 yellow 5 well so there's some ingredients that I'm really not familiar with the micro encapsulated malic acid is kind of what's getting me and that's also the third ingredient the malic acid I don't really know anything about malic acid it's come up before I think in Sour Patch Kids and I think there is food grade malic acid that you can buy but we'll have to look into that during research alright look at me here

warheads

...
extreme sour hard candy derive their strong sour flavor primarily from malic acid which is applied as a coated to the outside of the small hard candies this is it leaves a fairly mild candy that contains a much less sour and much more flavorful at score Beck and citric acids okay I wish I'd watch that okay so the main revelation from the video was that there is a citric acid Center so I have to verify that that's true I want to break one of these open again alright that actually broke in half decently well I don't know they're talking about this whole citric acid thing I don't think that's real cuz I don't see any citric acid Center what are they talking about maybe that's an old video and they changed the formula so my idea is to

make

a sugar solution spike it with some citric acid and pour very small amounts into these molds so that I have like a little hexagonal tiny disc and then that will be sandwiched between the molds for the actual

warheads

and that'll be like a sour core I have an idea what if the core is a flavor that's the flavor of any of the normal five flavors and then each of them has a different but same flavored core that

make

s sense right here's another thought maybe I do a lemon core and then I don't do a lemon flavored Moorehead I just do the other four flavors thoughts okay great I like the video I'm into this I'll start with a lemon core 150 grams of sugar 75 grams of orange Sarah 75 grams of water...
you can see the fact that the sugar has started to take on a little bit of like brownish tone and that's as we're in the first stage of caramel okay citric acid a half teaspoon of lemon extract it's spiked a little bit you can see that I basically made caramel but that's not a bad thing it'll just taste a little bit caramely it looks like I added food coloring but I didn't and that's because it's kind of caramel at this point really hard actually requires quite a bit of coordination isn't this mesmerizing well now the mixture is getting pretty thick so I let these cool it's actually very hard to pour that mixture consistently if it tastes too caramely I might have to start over it's not good it's really bitter yeah it's kind of the caramel flavor interacting with the lemon it's like we're really bitter and unpleasant so I might have to try this one again I remember now what I need to do once I hit 300 I have to plunge it into an ice bath to stop the cooking so that I don't end up making caramel like this the idea was to get something just like this a little hexagon that is nice and flat so it'll just be this little thin piece suspended in between the two halves of the warhead okay I'm doing the same thing over again same amount of sugar we might have corn syrup citric acid and extract oh it's way past 300 okay rookie mistake so I just plunge it into the cold water and that is basically just to bring...
down the temporal and I worry that the sugar has cooled too much it's gonna be very hard to fill these this color is better that's much paler so at least talk to the cooking maybe possibly too much because now it's getting very thick okay that went pretty well this row in the middle here on the diagonal this was the first row that I poured you see that's very pale and then over here where I kind of finished it's a little bit darker I hope that even the darker areas aren't super bitter and that the taste is fine these are cooled and hardened so I'm going to turn them out okay I'm gonna taste a darker one just to

make

sure there's no bitterness it's good lemony sour but not too sour it is like a lemon drop that's good I think this is gonna work I'm hoping that the this core that it like fuses seamlessly into the rest of the heart candy around it I wanted to sort of fuse and become one with the surrounding candy that

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s sense I'm not making these s ours the original no one likes that I want pleasant sour and not painful sour sort of sour some what's our moderate sour sour enough I'm going to shake it and it'll die Diaz it'll kind of break off all those little pieces I really feel like I'm this is sort of like panning for gold all right tomorrow I'm gonna come in we're all take a look at the flavors that we got to

make

a couple different kinds of

warheads

and I'm basically gonna cook that same...
sugar solution same process plunge it into the cold water flavor it and then poured into the molds and I'm gonna do assembly I think I'm gonna finished tomorrow okay gloomy day outside I'm not the busiest in the Test Kitchen but I will just take that as a sign that I should focus and try to really nail it today without a lot of distraction we're gonna have a special guest later making a second cameo in

gourmet

make

s Cosmo music it's going to be here he'll be mostly in a consultant role I'm feeling he's gonna really be into

warheads

the original and hopefully I'm gonna have something for him to taste my goal today is to

make

a bunch Cottam and that's it it's not that hard just hard candy I think I'm gonna finish we have some interesting new flavors to work with these are some extracts raspberry flavor lemon extract a cherry apple oil ooh wow that's weird this one is if it's green apple type I know what that means so these don't all align with the flavors of

warheads

but that's okay we're gonna sort of

make

our own - the ingredients are in here yeah ingredients here are ethyl alcohol and natural flavor so it's hard to say okay so I guess what I'm really doing is making three flavors each with a lemon core fortunately we have those flavors this Apple here's raspberry and here is cherry I'm gonna pick my corresponding food coloring for that I'll start with one I don't want to press my luck...
I think I'm also going to add a little bit of citric acid just for some tartness but basically I'm going to do the same thing I did yesterday when I made those little disks of lemon I'm starting my first sugar solution 75 grams of corn syrup 50 grams of water this will come to a boil I'll get my candy thermometer on it and then same thing cooking it to 300 and this time I'm going to be more careful about monitoring it dad I'm sorry it bites really fast and then I'm sorry I had to plunge it into the water I'm adding the food coloring and now I'm adding the citric acid smells a lot like green apple I can't run in time to measure the citric acid okay so i'll pour it into here but this is my green apple candy solution it's not working great because it's starting to really harden and I'm getting all these threads everywhere there's gotta be a better way to portion it out oh yeah what a huge mess now I'm pressing that lemon piece into the center's I'm just gonna let these cool I would give myself a B on that round hmm it tastes like a warhead like raising the same flavors it ain't bad not great okay so here's a green apple hard candy exactly I feel like I nailed it but it's not necessarily the goal you know the hemispheres have hardened so I'm gonna pop them out and take a look Wow they like look like marbles mine have more air bubbles then I don't have that step in the assembly line where...
it like needs out all the air bubbles but they look really good so this is one half of a final airhead and you can't really see it but the core has kind of fused into the center of the green apple I feel really good about this so the idea next is hopefully I can just remelt this stuff and then fill another hemisphere and basically lay this guy on top and then the two halves would fuse and then I have one so I'm gonna pop the rest of these out what did people do before silicone it'll melt better and more evenly if I break it up into smaller pieces so let me just oh just my green apple sugar you want to taste it no you know you can't taste that tastes like a little piece of like the stuff on the counter here's a little piece Oh very green apple ii right very good it has apple oil and apple extract in it yeah and I'll consider gas and food coloring Yeah right it's like kind of good no like definitely good right yeah I really think that this one is gonna be just day to finish Wow confidence it's only 11 23 and I'm already a six that you feel good about the sour oh well that's step three I'm on step two a three that's step three of three so I'm not really there yet okay but that part seems easy I've been actually you're distracting Andry melting this sugar hold on all right well I'll just let you do that come back later it's still thick but horrible so now while it's still warm I'm going to press half down...
onto it so overall I think these look really good in each of these we have two halves of green apple sour hard candy with a small disk of lemon sour candy suspended between the hemispheres to create that core which may or may not exist in actual what it's called

warheads

Sour Patch Kids so for now I'm gonna put these in a container and then I'm gonna go ahead and

make

the other flavors starting with blue raspberry same process Oh what do you

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set in stones no this is a lemon flavored pour that I'm putting into the centers of the candies do they all have no mine is gonna be special oh you've made some yeah look at these guys and I'm just gonna shave down I'm gonna use with a hose what do you mean it's blue raspberry and green apple hey look they're cassock later yeah all right a little more a little more Claire it's malic acid it's the most malic acid they can legally put on it pushing the limit over their

warheads

Inc this hasn't been real popular among the crew like we have pretty much as many as we started with oh please you can't eat a lot of these definitely not was that a game for you and your friends when you were try the legal limit of everything yes no I like those good forget the rest put those and

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a little cardboard thing that's kind of a little sucker I will there you go do I get extra credit for

gourmet

make

s if I made a candy that's another candy in the process of making this one negative 300...
C we have left Gaby we have with some cupcake that's good grab me that wasn't my three years ago why don't you go into the chocolates that we have delicious

pastry

cream yeah who wants one oh my god this is so much more fun it's a meal poit it's kind of like tic-tac-toe we'll call them that they deep that was fun Gabi these guys look good I'm pretty happy with my progress so far they really do look like marbles / medicine all right so now I have all my candies formed and now I want to see if I can improve the shape a little bit this is the dremel tool we all know what the dremel tool is I do one too I Oh to go under the oven I think I'm gonna do the dremel tool anymore I have an idea I need gloves Kelly there's that is that propane right in front of you I mean it's not in there I won't actually be upset if I don't have a torch because I'd love to just skip this whole step I loved oh I have a different idea you guys have a different idea this is maybe the best idea I've ever had another the torch so I'm gonna take this over to the stove I'm going to heat this surface and it's thin and it's aluminum so it should heat up very quickly all right it's getting real hot I'm gonna take it off the heat bring it back over here and here's the idea oh no basically going to rub and rotate the candy and the heat from the pan will kind of melt off and flatten the layer around I think the best thing to do...
would be actually to work over the flame to actually sit because it's closed down quickly so I'm gonna bring all this over here this is working pretty well so I'm gonna sit here and just smooth out every single one you know once it gets coated some of that rough surface will be covered so I think I'm good it's not the same but that's okay this is the last candy which is good timing because we have a very special guest well mr. Akaka music so first of all yeah would you like a warhead and how do you feel about them I feel like they're tremendous are they sour enough for you or do you need them to be more sour more such as so which say for anyone I'm on blue versus blue asked me and how long does it stay really sour not that long so when you taste it you there's no puckering your eyes want water you don't

make

a face you're unfazed it's just like not even not even sour enough so this is malic acid it's derived from apples according to the back of this package it says that it's good for your skin and it's used to remove dead skin cells reduce signs of aging including wrinkles and aid in the treatment of acne and promote the production of collagen since say anything about eating it but we think it's fine and then here's the citric acid Cosmo you want to grab that salicin or that green thing down there hello so much how about you so here's my plan yeah you can't just put the malic acid on it cuz i...
don't think i'll stick know what they do at the warhead Factory is they coat it with like a little bit of this of a certain kind of oil to give the acid something to stick to so I think that's what I'm gonna try to do I think thinking like really ground up really fine sugar that's like a little bit wet interesting so you would put sugar in the coating yeah as well kind of like sour patch kids yeah can try that give it a little powdered sugar and you get more sweet sour thing right oh yeah you want to put those candies in the salad spinner yep you want to drizzle a little malic acid on there and see if it sticks yeah stick what happens if you spin them around it's not too much here I'll spin and you or you spin and all all tell me a little right like you didn't see with this one yeah that's not too bad yes should we add a little powdered sugar and a little citric acid it's such an even sprinkle right like doesn't that kind of look good but I kind of agree with you it needs like more of a sheen you know casual so I think instead of oil I might want to use coconut oil I'm just streaming it with the spoon ready I think keep going it's so much better I think if you keep going and then we add one more coating I think we might be there okay yeah all right are we done that's a pretty good coating like it you think you're gonna be able to handle any one of these 23 - oh my god Oh mine's over I think it's a chemical...
burn on my tongue I don't want to lose that easy in Korea he's eating there oh my god Cosmo I feel like hell it over all right all right my tongue blue how many are currently no one should eat these private food they're good though they're good yeah they're really good do you think it tastes better than the original is it a lot more sour than the original yeah that wouldn't looks better mm-hmm this one is like blam looking I think can you confirm that we haven't paid you to say that yeah I can see how well it is from here I feel it's my duty to remind you that when you were here and we need to work on our we've got nothing else to sour are these too sour no no Cosmo thank you so much for stopping by yeah I hope you're okay let me know check in later tonight and let me know if you still have the sense of taste high-five I feel like I'm interrupting they're having a wine tasting dude have we cover that that they're doing sorry I'm sorry I interrupted I just know it's really quick I know will you look at me like a little I thought like we could trade Alex go just a little just like like a 1 ounce pour organic with sparkling California Shinobu oh thanks George do you think it'll help fix that yeah maybe probably nothing that looks pretty intense is this the final product mm-hm they're little more coldest I like the shape I'm like scared now let's try it and the fact that you're not trying to be like...
oh it's not that bad is not that bad Claire oh sorry Casa wait for it wears off pretty good uh-huh this is giving you a chemical burn no oh how do anything Redbook flavor now the thing is really good oh good its grapple yeah and there's a surprise in the center there's a lemon core just how many things would no solid but like a lemon I'm lemon Center oh that was that's a good sound don't leave there your tongue so these are yours yeah I wouldn't leave it no no okay we jumped in thanks Gavin you nailed it thank you yay okay - Cheers bye wait hold on are you do you are you sure I just need you to know that this is gonna be a really sour oh okay okay great then go ahead let's go you like yes they're not having feel out of writer and he has the gene you love it oh my god yeah me too but not in a good way I think there was a lot working during this episode of our

make

s one it took me two days to that forming method and working with the hard crack sugar it's kind of fun and I like the flexibility of being able to work with it and remelt it and work with it again I think the molds were very successful and I like that technique over on the stove with the hot pan and kind of making that flat edge so there was a lot of I thought surprisingly interesting parts of this

gourmet

mix that I did not anticipate I did not have a great attitude about it in the beginning but overall is fun and then of course a star for me

make

s Cosmo music coming to give...
his expertise I think if episode really had a little bit of everything to the extent that

warheads

which is not really food could have been made better I think I did that with the lemon Center and that was a fun technique to use also if I were to do it again but maybe try to temper that coating on the outside yeah I don't know how malic acid is calculated but I have a feeling this this could never go to market basically this is dangerous here they

make

gourmet

warheads

for this issue score took 150 grams of sugar 75 grams corn syrup and 50 grams water in a small saucepan over medium joins you dissolved sugar than boiling without stirring and washed it down sides of the

pastry

brush until the mixture reaches 300 Fahrenheit remove from the heat and plunge the bottom of the pot into a bowl of ice water to halt the cooking stirring one teaspoon citric acid and one teaspoon lemon extract for a few drops at a time into shallow hexagonal candy molds and let them cool completely and harden pop out the pieces and set aside for the candy cook 150 grams of sugar 75 grams of corn syrup and 50 grams of water in a small saucepan over medium storing dissolved sugar then boiling without stirring and washing down sides of a

pastry

brush until the mixture reaches 300 Fahrenheit plunge the bottom of the pot into a bowl of ice water to halt the cooking then stir in a generous teaspoon of citric acid one teaspoon of green apple raspberry cherry flavor oil and a squeeze of the corresponding...
gel food coloring pour into small hemisphere molds while the candy is still soft to press a piece of citrus pour into the surface let them cool until completely hardened and pop out of the molds remount the leftover candy into liquid and pour back into the same hemisphere molds before the sugar mixture has a chance to set press the cold heart in half over top of the filled molds to fuse the two sides into a sphere let them cool until completely hardened pop the candies out of the molds and repeat with remaining desired flavors to refine the shape of the candies heat a metal sheet tray directly over a burner and rub the candy across the sheet tray along its equator rotating evenly to create a flat band all the way around repeat with all the candies and set aside to cool to coat the candies toss in a mixture of malic acid citric acid and powdered sugar and then toss the candies in a bit of melted coconut oil just to coat in a thin film the best way to get the colour of my tongue is to rub it with baking soda Oh Oh Gabi nothing is coming off on here little plus blue