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

green apple sugar, you want to try it, no, you know, you can't taste it, it 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 , yes, and I will consider gas and food coloring Yes, sure, it's a good thing, not definitely good, right, yes I really think this will be just one day to finish. Wow confidence, it's only 11 23 and I'm already six, you feel good with the bitter oh well, that's step three. I'm at step two to three, that's step three of three, so I'm not there yet.

Okay, but that part. It seems easy. Actually, you're distracting Andry by melting this sugar. Wait, well, I'll let you do that. Come back later, it's still thick but horrible, so now while it's still hot I'm going to press halfway. Overall I think they look great in each of these, we have two green apple hard candy halves with a small disc of lemon candy suspended between the hemispheres to create that core that may or may not actually exist. They're called Sour Patch Kids

warheads

, so for now I'll put them in a container and then I'll go ahead and

make

the other flavors starting with blue raspberry, same process.

Oh, what do you do with stones? No, this is a lemon flavor. pour what I'm putting in the centers of the candy, does everyone have it? No, mine is going to be special, oh you've made some, yeah, look at these guys and I'm just going to shave them, use them with a hose, what? Do you mean it's blue raspberry and green apple? Hey, look, they'll put on a cassock later, yeah, okay, 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 on their

warheads

.

Inc., this has not been very popular with the team, since we have as many as at the beginning. Oh please, you can't eat too many of these. It was definitely not a game for you and your friends when you were trying the legal limit of everything. Yes, no, I like those good ones, forget about the rest, put them in and

make

a little cardboard thing that's a little silly, there you have it. I'll get extra credit for

gourmet

brands if I make a candy, which is another candy in the process of making this one. negative 300 C we have left Gaby we have some delicious pastries grab me that wasn't mine three years ago why don't you get into the chocolates we have delicious

pastry

cream yes who wants one my god this is much more fun it is a food point it is like tic tac toe we'll call them that deep that was fun Gabi these guys look good I'm really happy with my progress so far they really look like marbles/medicine Right now I have all my candy formed and now I want to see if I can improve the shape a little.

This is the dremel tool. We all know what the dremel tool is. I make one too. Oh, to go under the oven, I think. I'm going to use the dremel tool more. I have an idea. I need gloves. Kelly, there's the propane right in front of you. I mean, it's not there. Actually, I won't be mad if I don't have a torch because I would love to skip this whole step. I loved. Oh, I have a different idea. You have a different idea. This is perhaps the best idea I have ever had. Another torch, so I'll take this to the stove.

I'm going to heat up this surface and it's thin and it's aluminum, so it should heat up very quickly. Okay, it's getting really hot. I'm going to take it off the heat, I'm going to bring it back here and this is the idea, oh no, I'm basically going to rub and swirl the caramel and the heat of the pan will melt it and flatten the layer. I think the best thing I could do would be to work on the flame to get it to settle because it closes quickly, so I'm going to bring this all in.

Over here, this is working pretty well, so I'm going to sit here and just smooth each one out, you know, once it's covered, some of that rough surface will be covered, so I think I'm okay, it's not the same. , but it's okay. It's the last sweet, which is good timing because we have a very special guest, well, mr. Akaka music, first of all, yeah, would you like a warhead and how do you feel about them? I feel like they are tremendous, are they bitter enough for you or do you need them to be more bitter? I'm on blue versus blue, she asked me, and how long does it really stay sour?

Not so much, so when you try it, there are no wrinkles, your eyes want water, you don't make a face, you don't flinch, it's like not even, not even. acidic enough, so it is malic acid, it is derived from apples, according to the back of this package it says that it is good for the skin and is used to remove dead skin cells, reduce signs of aging, including wrinkles, and help in the treatment of acne and promote collagen production since then, let's not say anything about eating it, but we think it's okay and then here's Cosmo citric acid.

Do you want to grab that salicin or that green stuff down there? Hello, what about you? So this is my plan, yeah, you can't just put it. malic acid in it because I don't think it'll stick, I know what they do at the warhead factory: they cover it with a little bit of this certain type of oil to give the acid something to stick to, so I think that's what I'm going to try to do. I think thinking about really finely ground sugar that's a little bit wet. a little powdered sugar and you'll get more sweet and sour flavor, right, oh yeah, you want to put those sweets in the salad spinner, yeah, you want to sprinkle some malic acid in there and see if it sticks, yeah, stick, what's up if you rotate them? not much here I'm going to spin and you or you spin and everyone tells me a little well like you didn't see with this yeah that's not so bad yeah we should add a little powdered sugar and a little citric acid it's like that . an even dab doesn't look good, but I agree with you that it needs more shine, you know, casual, so I think instead of oil you might want to use coconut oil.

I'm just passing it on. the spoon ready, I think it goes ahead, it's much better. I think if you go ahead and then add one more layer, I think we might be there, okay, yeah, okay, we're done, it's a pretty good layer like this, do you think you're going to do it? Being able to handle any of these 23 - oh my god Oh mine is over I think it's a chemical burn on my tongue I don't want to lose so easily in Korea he's eating there oh my god Cosmo I feel like hell about everything well, well, my blue tongue, how many are there currently?

No one should eat this private meal. They are good, although they are good, yes, they are really good. Do you think it tastes better than the original? Is it much more acidic than the original? Yeah, wouldn't that look better mm-hmm, this one looks blam. I think can you confirm that we haven't paid you to say that? Yes, I can see how good it is from here. I feel it is my duty to remind you. When you were here and we need to work on our, we have nothing more to bitter, are they too bitter? 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.

I know if you still have a sense of taste. High five. I feel like I'm interrupting. They are having a wine tasting. You know, will you look at me a little? I thought we could trade Alex. He sees just a little, like 1 ounce organic pour-over with California Shinobu sparkling. Oh, thanks George. Do you think it will help solve that? Yes, maybe probably nothing as it seems. pretty intense is this the final product mm-hm they're a little bit colder 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 it's not that bad Claire, oh, sorry Casa, wait for it to wear off pretty good, huh, this is giving you a chemical burn, no, oh, how do you do something?

Redbook flavor now, the thing is really good, oh well, it's hooked, yeah, and there's a surprise in the center, there's a lemon heart. How many things wouldn't be solid, but like a lemon, I'm a lemon in the center, oh, that was, that's a good sound, don't leave your tongue there, so these are yours, yeah, I wouldn't leave them, no, no, okay, let's jump, thanks Gavin. I made it thanks, yes, okay - Regards, bye, wait, wait, are you sure? I just need you to know that this is going to be very bitter, oh, okay, okay, cool, then go ahead, come on, you like it, yeah, they're not having it.

I feel outside the writer and he has the gene. He loves you. My God. Yes, me too, but not in a good way. I think there was a lot of work during this episode of our brand. It took me two days to form that method and work with it. Hard crack sugar is fun and I like the flexibility of being able to work with it, remelt it, and work with it again. I think the molds were very successful and I like that technique on the stove with the hot pan and kind of making that flat edge, so I thought there were a lot of surprisingly interesting parts to this

gourmet

mix that I didn't anticipate.

I didn't have a great attitude about it at first, but overall it's fun and then of course a star for me. Cosmo Music comes to provide its experience. I think if the episode really had a little bit of everything to the point that the warheads, which aren't actually food, could have been improved. I think I did it with the Lemon Center and it was a fun technique to use. Also, if I had to do it again, but maybe try to temper that layer on the outside, yeah, I don't know how malic acid is calculated, but I have a feeling this could never come to market, basically, this is dangerous, They make gourmet warheads here.

For this problem, I took 150 grams of sugar, 75 grams of corn syrup and 50 grams of water in a small saucepan over medium heat, dissolved the sugar, then boiled without stirring and brushed with the sides of the

pastry

brush until the mixture reaches 300 degrees Fahrenheit, remove from heat. and dip the bottom of the pot into a bowl of ice water to stop cooking, stirring a teaspoon of citric acid and a teaspoon of lemon extract, a few drops at a time, into shallow hexagonal candy molds and letting them cool completely and harden, remove the pieces. and reserve for the sweet, cook 150 grams of sugar, 75 grams of corn syrup and 50 grams of water in a small saucepan over medium heat, store the dissolved sugar and then boil without stirring and wash the sides of a pastry brush until Let the mixture reach 300 Fahrenheit. the bottom of the pot into a bowl of ice water to stop the cooking, then add a generous teaspoon of citric acid, a teaspoon of green apple, raspberry and cherry flavored oil and a splash of the corresponding gel food coloring, pour in small hemisphere molds while the caramel cooks. still soft to press a piece of citrus, pour on the surface, let them cool until they are completely hardened and take them out of the molds, put the leftover caramel back into liquid and pour it again into the same hemispherical molds before the sugar mixture have a chance to set, press the cold. heart in half over the top of the filled molds to fuse the two sides into a sphere, let them cool until completely hardened, remove the candies from the molds and repeat with the rest of the desired flavors to refine the shape of the candy, heat a metal tray directly over a burner and rub the candy along the tray along its equator, rotating it evenly to create a flat band around it, repeat with all the candy and let it cool to coat the candy , add a mixture of citric acid, malic acid and powdered sugar. and then toss the candies in some melted coconut oil just to coat them with a thin film.

The best way to get the color of my tongue is to rub it with baking soda. Oh, Gabi, nothing comes out here, a little more blue.