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

He's dead, he's always calm, you better look, they look like alien spaceships from War of the Worlds, hello everyone, I'm Claire, we were at the VI Test Kitchen and today I'm making

gourmet

Mentos. I always saw Mentos as candy and not. like a breath mint, although I know people actually use them as a breath mint because mint is the original, but I always really liked the fruit ones. I don't know if there were that many different flavors. The fruit looks classic. Mint seems classic, but there are so many different ones. ones, green apple, home, they're just what it says cinnamon, there's a completely strawberry one, a lemonade, a smiley on each one, draw a guy, open these, oh wow, it's a little drip over the eye, sweat, no I understand what these emotions are.

Like it's not something like a moving shutter or something, what is this? Okay, let's do a poll, what is this emotion? This is like lemon juice is about to get in your eye and you're like, I'm sure that's what my flavor line is, I mean, oh, aren't you cool, I like my car, I like the texture, I just like how they start out really hard, kinda softened, get really chewy, look the shell is actually pretty thick and then the inside is almost a little spongy, yeah weird, it actually looks like the inside of skin , yeah, I was just going to say that this is basically the bowling episode with a thicker shell with a thicker show.

One more tick in the column for mint is that they are all white I don't have to deal with the food coloring, it's not too aggressive a mint flavor Chris, yes, I offer you a mint breath, right, yes, I know, Chris, you can't do the normal thing where you like to take your A little bite, it's quite there, yeah. Delaney noted that it is a very hard candy shell that is always present, it is a challenge. I enjoy that tappy type texture in all sweets like that, like Mentos cake, choose anything that has that kind of sameness, yes, but Then on top of that, you chose to

make

them, so now I want to take a closer look because it looks like maybe there's something going on there in the middle under the candy shell.

They are all very uniform. The diameter is one point nine centimeters point nine centimeters. thick, it's actually quite firm, there's a kind of sponginess to it, which means a kind of airy quality to the inside, maybe there's some gelatin in it. I have come to the conclusion that Mentos are a larger version of skittles, there is a candy center that is chewy and then there is a sugar coating on the outside that is hard, so I can use a lot of what I learned in the bowling episode and apply it here. Well, time for my favorite part, reading the ingredients: sugar, wheat syrup, coconut oil, starch, cocoa butter, natural flavor, also Dexter sucrose fat. acid esters Ellen is going to retire, I'm carboxymethylcellulose, kind of erratic, it's a bunch of weird stuff and it's in these Mentos, I mean it's interesting, I don't know what marijuana syrup is and that's the second ingredient, so there is a high proportion of coconut oil.

It's interesting, I think we need to do some research to be able to look into some of these ingredients and hopefully find some good stuff on YouTube as well. The first thing that appears is Mentos and Coca-Cola. If we watch videos of that, I think we should. steve Spangler Science I love it, if we want, anyway, yes, and we'll just go: it's the Mintos page, why don't you have to be 16 years old anymore. Oh wait, this is why dropping a Mentos into a soda bottle recreates a reaction. The reaction occurs because of a simple rule of physics, it is not a chemical reaction.

Soft drinks/fizzy drinks contain a certain amount of CO2 dissolved in water in the form of blah, blah, blah, it's a combination. Basically the answer to this I'll just condense what this paragraph is saying that

make

s it bubbly is what this says I found out very little about how Mentos are made. I'm mainly taking skittles as a starting point so I want to look up that recipe and then I started gathering my ingredients, can we talk about the game we were playing at lunch? Okay, so we played this game that I haven't played since I was probably in day camp when I was an elementary school student, where instead of a coin we were using a Mentos. putting on the edge of the table and trying to get it to hang over the opposite edge with three tries of pushing it, but we learned something because they kept falling to the floor, breaking and shattering like glass or hard sugar.

When I rub it like that it starts to get a little greasy, so I know it's like coconut oil, there's coconut oil mixed with that sugar. I think it's a hard crack sugar that's basically whipped up with oil. cornstarch and maybe a little bit of gelatin and I think that's it and that was really helpful so playing that game really helped me with this except this layer is going to be royal icing because I've made many versions so far of a candy. Shell and I haven't really had much success. We all know what happened to M&Ms.

I don't want to think about it, so I think the best way to cover this with caramel and this opaque white is to just make royal icing. There are really only two main things to address the inside than the whole flavor with a little peppermint oil or peppermint extract and the candy shell on the outside, so here's the process for the filling. I am cooking sugar or syrup, salt and water in the saucepan until hard. crack sugar stage, then I'm mixing coconut oil, cornstarch, a little soft gelatin and peppermint oil, stir it in or let it sit, that's it, it's a complete guess, who knows but it could be perfect.

I want to see if pulling it out just gives me a smoother texture overall because I'm adding air. Something that's just more malleable and spongy here is that both of my tests have the same mixture on this side. I took out the sugar until it became opaque and then this I like is great, I think if Adjust the amount of coconut oil and the amount of gelatin. I'm going to get something much firmer and I think throwing it away is a good idea because I want something opaque with a little bit of aeration like this. You could use more. mint, there's a kind of starch that's not very nice, so I think I need to reduce the cornstarch as well, but it's a good starting point and I know what I'm going to change in the second round, we're going to pretend like an hour has passed.

It doesn't just happen when I was in a meeting and I'm going to make the second batch second. I can't really do it with my right hand because my right hand doesn't work, it's hard, it's a guy, I mean, just saying. I am left handed and it is 99% left hand and 1% right hand. I can't really like to act like I don't really like the number, you know, like three, can you do it? Can you do it evenly with both hands? Right hand is too tight and my left hand is like it can do anything, it's like Gumby likes your left hands like a superhero, yeah my right hand, the right one, it's useless, get out of my house, yeah, oh, okay, car, you know, it's a lot of fun, we get paid to do it. this I know I'm going to get yelled at a little I have three chances what you have three tries you have three pushes okay I don't know reminds me of sorry Wow okay that was your fault because you asked so I need to come and talk to me about my strange watch sorry, I have to concentrate.

I really lost a lot of time in the second round. I'm going to decrease the coconut oil, decrease the cornstarch, decrease the gelatin and increase the mint, it really doesn't come together the same. Maybe it's the lack of cornstarch. It's hard to say. It's still very hot and hurts a little. Oh, and now it's starting to harden, which is a bad sign, so my toes didn't help. It's getting harder to shoot. Well, I think so. It's done, I don't think it's going to work, this is still hot, it's still warm, but I'm telling you, it's going to harden into a rock, okay.

I think I know what went wrong here and I overcooked this sugar. I think it's because I maxed out at 290 to get to 300. I turned the heat up to high and then it was turned up while I was here, maybe I went back too far with the coconut oil, cornstarch and gelatin, maybe that's not true. The taste is good, I think this. I like this amount of mint. I need something between here and here, so I think I'm going to add back in maybe a little bit of gelatin and a little bit of coconut oil and also be more careful, but no.

Add the sugar at the end of the cooking process. I have a feeling that's mostly what happened here, so I'll move on. I'm going to have so many bags of strawberry slushie and it's terrible. I feel good about these first two tests. what I made today for that interior I guess tomorrow my goal will be to get to a good place with the filling and also maybe address the formation and then all that will be left will be a caramel layer and then possibly iterate with more flavors, that's it, Today is the day. two I think I had a good start yesterday at the end of the day, but Chris and Gabi are here because we're going to have some fun before I have to get back to work, let's put on some Mentos and some Fun with Diet Coke Isn't Work Work ain't fun girls that's what you're saying no I didn't know that was really yes they wanted us to go outside but I really don't want to go outside because it's wet so I'm going to go outside I think we should sue the hole in the plate don't suffocate yes it's okay it's lined up good ready yes Oh God, do you want me to take it out of here?

I'll hold it, right? aligned looks aligned yes, the food is fine, you take it out, you can do it well, thank you, we need like 30 yes, we do it again, okay, we are adding a lot more, okay, done, yes, Gabi wants to count it one two, I think we should try it again, we need a test soon, okay, the new plan is to use a straighter, more slippery tube so everyone falls simultaneously oh yeah, should we do a double tube? I think I think it's a great idea okay okay so we thought. What am I supposed to do, like protect my face?

Okay, there, yeah, Gabi counted one, two, oh my God, it works. I pulled muscle, guys, in my next test, I recommend that elite wear out. Oh, guys, guys, that's definitely the most fun thing I've ever done. I've tried

gourmet

brands before even though I made a huge mess and tore a muscle. That experience will help me get through the rest of this episode. The best part about Mentos is that they do that with Diet Coke, so my new goal is not so much about nailing the texture of the flavor is to get something that does the same thing with Diet Coke.

Okay, let's take a look at what I did yesterday. These are the two tests I went through for this hardened guy. Oh, I'm scared. I'm too much company. I didn't eat anything today, so that really scared me for the third tribe. I want to do something in between to make those changes pretty easy this time by adding a little coconut oil and gelatin, so that's what I'm going to try. this time I'm going to cook it at the same temperature but be more careful with the heat level I have what are you thinking I was thinking about thinking about starbursts and how this is how bad that was so now I'm just I'm just pulling this like I did it before in previous episodes and yesterday it's okay, this looks good, it's quite smooth and satiny.

I feel very good about this texture, high hopes, it is very firm, it starts very very hard and then softens, it tastes very good, tell me. If you think this is the texture of

mentos

it is too hard, yes I knew it was too hard but it is close. I think to soften it I add more cornstarch and maybe a little more gelatin. I think I want to do another test with those. I just said changes, but first I think it would be useful to use the third batch as a test to see how I'm going to shape them Chris, what is this thing called metal, the metal grinder, the angle grinder on the router?

No, what do we do? I bought Rocco the dremel tool the dremel tool I think they need to use the dremel tool because here's my thing, here's my thing, what's up? I have to make a mold for these, right? and it's like it's close but they're too deep so I think you have to drill you have to shave some metal is that idea no nothing is a great idea but it looks like maybe it's a job for angle grinder angle grinder no it's kind of like it's a it's not a scalpel it's a hammer I know, so we're trying to shave the metal so that the depth really gets to maybe there's a lot of metal, although we need to make this mold blush so that the two sides really meet, you know, we don't.

I don't want there to be a space, there is no space, there is no space, it is very close, well, Brad, the same thing, tighter in the frog's ass, it is the crab's ass, airtight. Thank you very much, Chris. The first thing I do is clean all the metal fragments from this table. my angle ground teaspoon measures all the demos with the failed batches, but basically this is the idea, this is a really bad example because they won't be able to get it out of the mold that you get when you get it, you probably could. something like this just by hand and no shape, okay, so the weight of the Mentos with the coating is 2.8, the weight of this one is 1.7 1.8, so there is a complete gram difference and I don't think the coating itself It's going to weigh so much.

Basically, the mold inthe one you spent 15 minutes grinding at an angle is 2, so I'm going to think about this and clean it up, maybe you know, I don't really want to do them by hand. I need to find out, just think about the mold, find something better, too big, yes this is the fourth batch and I'm still adjusting those coconut oil, cornstarch and gelatin levels to get the softness I want so this time I'm increasing the coconut oil in 10 more grams of coconut oil, that's 25. grams pornstarthe gelatin which I'm also increasing feels too soft and also has a weird marshmallow kind of thing to it and I think that's because of the amount of gelatin for this version.

I'm doing everything the same but lowering the gelatin, oh, I hate selling it in gelatin. so something happened it crystallized look how look how crumbly it is I don't really know I don't know why it happened Let's just go home it's a lot more fun putting Mentos and Diet Coke than making Mentos I I was going to go home and think about what I was going to do today , but then I thought about other things and forgot about it. I keep thinking I need to think about the molds and what I'm going to make. What is this shape?

Guys, let's brainstorm as a team. you know skittles I used eighth teaspoon measures to form M&Ms I use the silicone putty molds this is what has come up before and the gourmet brands. I don't remember when we never did it, but the idea of ​​using potato as a mold, you know when you were a kid and you made stamps like potato ones with paint, it's basically that idea, so the idea is to punch, use the dremel tool to punch two halves of a flattened spheroid on the cut side of the potato. That's a great idea, this diameter looks very similar.

I just had a moment of perspective on what I'm doing and it's so stupid let's get to work. I didn't make any progress on room three just now, so far off the rails, right? I know that I would have to like to put the sides on them, use them, there has to be another way. I think we have to stop this. I do not know what is happening. I have melon balls, but it also stinks. I can't find the right one. size using any wood that is not the correct size, why not? It's just not exactly what I weigh them and their needs, I think, because look at the real difference in depth between if they are two halves, do you have Jamal's weight loss?

I just had an idea that we could try making our own cornstarch mold, that was something I took from the last episode we did. No Sour Patch Kids looks, yeah, they basically like how to make a compressed cornstarch mold, but I was like what if we take cornstarch and mix it with egg white and we can basically press Mentos into them? I think it's worth a try, okay, throw it all away and that's a better idea. My new idea is to make some kind of clay with cornstarch and egg white and then use Mentos as a shape, make an impression and then take them out and use them as a mold.

I have never felt anything like this, so strange, this texture is like dry but loose at the same time, Kevin feels it. It's so weird my plan is to watch them sink it's like quicksand I think we should start this whole day over again I just wish I was further along in this process I suck I've done nothing but spin my wheels on this The whole episode about the molds is not happening, this is the mold, we're going to go back to this place as far as the molds are concerned, so now I'm going to go back to the filling that I was putting off to figure out the mold, what's going on there, John, look. at that look they've been digging up, you've been swallowed by the monster, okay, I have to do the filling.

I'm going to do what I did last night, but then when it went wrong and it took a turn, so I'm going to try to repeat that in the same quantities and hope it turns out well, but I'm worried, I don't feel good about what happened and I really I don't want to do this anymore, you can do it, man, I know you're I'm going to finish this today, you think so, today yes, and if not, I'll lie for you, I might be like you, Nate, yeah, yeah, thanks, keep going Go ahead, thanks to the guys who helped me, yes, thanks, thinking what sign was good, feel better, okay.

Let it be the one, even if it's not the one. And you know what I mean. It's too hard and I don't want to do it again. Oh sure. Hi, I'm having some problems and Dan wanted me to call you because I. m pro I refuse to do more do you want to stop by if you could save the day okay can you start by trying one? What's happening? Don't worry. There's a lot more chewy than I remember and I can't. To really get that texture, what did you do with the skittles? Let me look back at the bowling and see the temperature you were using.

No way, this looks a lot like skittles because it has that mm-hmm inside where you were going to make a shell or something yeah, so I'm basically going to do what I did with skittles, which is just used like yes and put the sugar back into the skittles, so Rhoda gave me some good advice as she knew I would. Rhoda said let's go back to bowling and take a look at the skills and what I did there because it's kind of a similar texture and I was referencing bowling earlier in the video. I don't know why I didn't pay attention to it so I'm watching the end of the video here's what I'm going to do basically to cook it with less sugar and that's what I did in bowling so the hard ball is like a 262 or stop and I was taking it up to the hard crack, which is almost 300, so I'm turning it down a good 40 degrees or so, it's a lot whiter, uh, so that's a good sign, in fact, I think this It's too close, too stretchy and too soft, so I think we should push it five degrees higher for cooking.

It's a little hotter and a little less gelatinous, this is the last one. I think it feels really good, it has that kind of hard crack II sound, but it's still flexible and what I'm also really happy about is that it's a really opaque white interior and I think it looks a lot like the interior of the real Mendte, so Which I didn't see coming, but I'm actually feeling pretty good about this, so this is more of this type of break. I'm not just saying this because I don't ever want to do it again, but I really think this is the best version, so we're going to portion them out trying to shape them by covering them with royal icing, it's just my idea for the candy coating to let them dry. and ready. then we can play with more diet coke, it feels pretty hairy, huh, I think it's okay, I think it's cool, it's actually falling apart quite a bit, which might affect my ability to mold it into the shape I want.

I think it won't be good. Maybe I'll just have to microwave them to soften your back a little. I haven't seen you in a long time. Oh, what do you do, Chris, take a bigger bite? No, it reminds me of what New York mint burgers are like on the inside, which I love. I'm always a very minty burger, like this filling, it's perfect, not perfect, but very close, yes, but I'm making Mentos, what's in that, don't worry, well, now it really seems like you're making weird drugs from design club, hey, Andy. I'll give you that I don't think it's quite I'm not going to redo it I mean 1 million Oh I got it perfect now just check the code yeah there you go.

Brad hates him as always, he's not okay, he's falling apart. It's a different texture, but I'm going to go with it because I like the taste of it. I want to try to experiment more. I heat it up first. I hope to get Mentos when I open the door. Well it basically melted, what I learned is that it's Christmas. The only thing that matters about this melting is that it holds together much better, so these are not the spoons that Chris uses the angle grinder on. This is a larger size. They're quarter teaspoon measurements, but I'm using them as a half mold and it actually works in terms of size, it's pretty close, it's the closest I've been to a Mentos so far.

I wanted Brad to care more. Bread doesn't care, no one cares what my suffering is basically and that doesn't feel good, you know who cares Gaby, where is Gabby? Gabby, with so much compassion, I mean, I need more Gabby, so I'm just going to keep making the little individual pieces. and then I want to see how they settle. Does Brian know that he has like fruit flies flying around his fermentation station? What's that? Also that bag of egg yolks, sugar and salt have been there since April. I think that in general they have a very regular and uniform shape.

I'm actually happier with the shape than I thought it would be filling. It may not have the perfect texture, but overall I'm happy for them to go back in the fridge and while they set I'll think about how I want to dip them, so I'm pretty committed to the royal icing since the royal icing coating is a mix of egg white and powdered sugar, the main question is how am I going to dry them so that they don't have a flat surface where they rest. I have an idea: you need a bunch of toothpicks and now I need to find a piece of foam board.

Do you have any foam boards? Maybe I could save some of it. Thank you. I'm going to bring it back and this is this is going to create a suspension system with a very small I what does this look like a medieval torture device of some kind something in a game of thrones maybe okay now I'm going to make my world sing so I'm I'm going to take powdered sugar and egg white, the royal icing. I'm using it to get that crunchy texture as it dries and then it

makes

this own shell, oh God, oh God, oh God, okay, I think I have to start over with this.

Let's try that again there are still some drops Chris this is ridiculous even though I made one and there is another way to do it. I'm sure there is. I just haven't thought about it. The shape already looks like dynamite, yes, like the coating. at least from above because I think these are going to have the best angle, you know, they're slightly uneven but in a purposeful way, almost like I feel like it's a

mentos

itself, you know. like we did, you know, the physical reaction of the CO2, you know, coming out of the solution, the diet soda, because there's a little bit of iocation on the surface, you know, wait, what's funny.

I have learned that this requires intense concentration and I should not talk to it, it is a silent art. I want to let this all settle so the wetter Mentos can settle before I move around the board and I'll come back in about 10 minutes and transfer the drier ones. to the rack and then at that point everything just needs to dry maybe overnight. I'm going to check this out. This should maybe go to the Museum of Gourmet Brands. I'll leave it aside. What if I need to use it again? This is my clothesline, what would it be called in Game of Thrones, what is it called I'm sorry, a sword, oh yeah, needle, the needle rack, these are memories, yeah, yeah, they're close enough, good enough for the government job, always, that's so unimpressed, ignoring all that.

I'm going to put this aside Oh Brad, can I use it? Can I use your fans? Yeah, yeah, this is good, this is good, put this bad boy on. Hello, yes, I want to say hi, say hi. Now we're humming. You know it's okay. Good. I think air is coming in everywhere great, come back tomorrow so here it is here on the Mentos these have been drying overnight they had the fan on them I think they have dried enough as you can see they are quite hard They definitely have kind of a right side and a wrong side, so I'm trying to keep them basically right side up because on the bottom they have little spikes, little marks from my torture rack, that's fine.

I think overall they look really very very. Well, especially if you stand two feet away and don't look too close, can you hear it being played? I don't think that's going to happen, right? Mr. ski this bounces, they don't bounce, whatever the truth is, I was trying to get them strong enough to do that, yeah, yeah, if you want, I'll try, I'll try one on you. I like these and they are very different texture oh wow they are like soft for men which I love they have definitely improved oh thank you like I don't mind eating another one of these mmm thank you thank you maybe the texture wasn't exactly what I wanted but I like the taste I think that really Gor made these soon I love cara someone told me it was a Mentos or not I couldn't it's great I know it has oil yes great job Claire thank you I think you did a great job oh No it's good this is a difficult player but Yes it's hard.

You know a lot of money at the time Mr. Mentos spent I hope it's perfect every time a lot maybe a little dear you're like going you're doing one day one thing we're on the last day so great you know yeah there you go . what I was looking for in red without menthol, it kind of burns oh no, too late, there it is Delaney hi, I've been shaking my head just as a greeting Wow, do you know what you're doing? Don't do that, don't squeeze it. just eat it all. I pretend it's identical. Which is definitely softer.

I know the taste is definitely better. We did it with the original, no, no, I know, but we haven't. I haven't tried it with you. I let you see it, so let's try the coke experiment with homemade Mentos. We are ready? I'll help you. you position it in game one, two, three. I think this is one of the craziest expansion episodes. I know what we did. Sorry, we still don't know why it works, but it's kind of like thesurface. You know, yeah. The correct causes such as CO2 bubbles and the gourmet type of fun have been patchy, the middle section was less fun than the beginning and the end where we could only play with a Diet Coke on the plate, yes it was great and me.

I'm actually very proud of the overall shape, construction and coding, which is also something I thought was going to be difficult, so I was pleasantly surprised that it was a gourmet blast. This is how to prepare it or you can sprinkle 3/4 teaspoon of powdered gelatin over a tablespoon of cold water in a small bowl reserve - 60 grams of coconut oil 25 grams of cornstarch and 1 teaspoon of mint extract reserve my 200 grams of sugar a pinch of kosher salt and 100 grams of corn syrup and 3 tablespoons of water in a small saucepan and cook Over medium heat, stirring to dissolve the sugar, bring to a boil, cook until the thermometer reaches 270 degrees Fahrenheit, remove from the heat, add the gelatin to dissolve, then stir in the coconut oil mixture until smooth, pour the mixture onto a baking sheet and let it sit until cool enough.

To handle, hold sugar steadily until mixture reaches room temperature, press mixture back onto baking sheet and let sit until completely set and hardened, crumble mixture into pieces and microwave until softened , pinch and wait 2.7 large portions roll the portions into spears and compress between a 2-foot teaspoon around measuring spoons, tap them on the counter and repeat, flatten the sphere slightly to create oblate spheroids, make royal icing with a large egg white and icing sugar, dip the Mentos one at a time into the royal icing. and transfer it to a toothpick drying rack, let it sit until it's dry to the touch, then transfer it to a regular rack and let it dry and there's something almost as sad about the taste because it's like you know it tastes like you know exactly what I'm going for. to say like this offering me oh yes, yes, like in the restaurant when you get those little pillows, the pillow man, grandma, oh, you know, you should prepare those Andean mints for him.

I love them, they were like class, oh yeah, I love the taste. Thank you. get the little coconut rice um taste what it is it's a guessing game it's kimchi powder look at sauerkraut powder and pattern new phone it's just music girl being yourself really yes hmm I mean it's very tasty almost cheesy yes very you want a pinch but I had all the pictures yesterday I already tried what episode is this what are we doing right it's like you never get a little Brad you always get all the bread yeah