Pastry Chef Attempts to Make Gourmet Sour Patch Kids | Gourmet Makes | Bon Appétit

happy with these so I want to focus on cutting out shapes you want me this is Cosmo as I can understand we did this a few weeks ago when I thought I was going to be better at this so let's take some liberties and say this it's the shape I don't even like the shape, although I would prefer to do this and

make

them really big, it's much easier to drill something this size, you know, I forgot to grease it, not bad, I think it's kind of nice. looks more like a baby, all the Sour Patch

kids

will be the bigger type, more like this, right now I'm going to go into production mode cutting out all the shapes to place here, while I cut out each one I want. start soaking them in grain alcohol because it will keep them from sticking together so while they're soaking at least I can put together that's our layer so that's one part citric acid let's try two parts sugar.

I know I think it's Well, let's continue with this. Just wondering if I should try flavoring the coating for each one. I feel like I haven't done my best work so far and maybe this is my only chance to do it. to impress, okay, so I'm going to

make

three different flavors of the topping, lemon, orange and cherry. I'll just pop everything into the dehydrator in little pieces and then once it's dry I'll pulverize it into a spicy friend, hopefully nothing bad will happen. Try it enough. I think I'm just going to add all the lemon to one.

Here is orange. Give it a little flavor, but really, I'm ready to start topping. Oh these little ones, it's a huge size, do they need double layers? There, that was orange anyway, okay, finally done with all the topping. My three flavors, I think they're ready and I think they're ready because they told me they have to be ready because we don't have time to let them dry. a week, so Oh Cosmo will love these, they are extremely tart, not even that sweet with citric acid, in the end I am proud of the relatively clean fruit flavor of each of the colors, maybe those are at your own risk, It is quite acidic.

The only thing left is for people to try them. Hopefully, they will be kind and not too harsh. Yes, they are huge. This could be like the resurgence. I think of more of what you want to weigh. I'm at sea nine points. eight grams that's a lot let's see what one of the big ones 55.8 it's like you're getting a deal yeah exactly I love the deal now I've tried a Linea a cheerio

sour

yeah it's too bitter in the coating. it's like a little sharper, okay, like adult time, this feels good, I'll take it, big sharks, the taste of this is fantastic, thanks, no, I tried my best, really, I just wish there was done better, that's how I feel. every, literally, every day, oh, they're done, but they're not good, they're very, very welcome.

Oh, so sending one home to Cosmo with our sincere apologies, telling them I struggled a lot when it came time to cut them. her in the more bitter, but yeah, yeah, it's actually not a bad texture. I like the service better. They really have like a gingerbread man. Oh, that was the cutter I used good to give them a nice shape. Nice colour. Great job. Thanks brother. Thank God. to rotate, okay, final thoughts, try to stay positive next time we have to make a jelly bean. I feel like I learned a lot, this was very repetitive and I wasted three days of time on that weird citrus peel idea.

So this one was frustrating, but now I know better for next time. I think Cosmo is really going to like these because they are so her and maybe I should have tempered that citric acid layer, but I know that at least I have a real fan and so, like Cosmo, and those are the important things to have pleased to the people who already love the

sour

patch

kids

it's great, I never want to see them again. Here's how to make Gourmet Sour Patch Kids: Combine 1 cup sugar, 3 tablespoons water, and 3/4 cup corn. syrup in a small saucepan and bring to a boil beginning to dissolve the sugar, stop stirring and place a candy thermometer on the side and cook at 290 degrees Fahrenheit meanwhile bloom 50 grams of unflavored gelatin powder in half a cup of sour cherry, lemon or orange. juice, then add 15 grams of pectin, add this mixture to the sugar syrup along with a pinch of salt, then add one and a quarter teaspoon of citric acid and the corresponding oil or fruit flavor extract until smooth, pour the mixture on a greased parchment lined.

Pan and cool until set, pierce the shapes with your cutter and soak the cutouts in grain alcohol to dehydrate the surface. Place on a wire rack and chill, uncovered, in the refrigerator until very firm and chewy. Dehydrate the lemon zest, orange zest, and dried sweet cherries in a dehydrator. high, then grind to a powder combined with citric acid and granulated sugar to taste. Cover the sour

patch

children with the sour sugar of the corresponding flavor. Are you ready to try sour house mama's boys? Yeah this is really good, would you say she doesn't sour anything in six hours?