Pastry Chef Attempts to Make Gourmet Reese's Peanut Butter Cups | Gourmet Makes | Bon Appétit

Oh God, this is nothing, this is great. I don't know, there's something in there, but don't worry. I don't know something about the

peanut

butter

mixture. It seems not, it looks like chocolate. I'm Claire, today we were in the v8 kitchen and I'm making

gourmet

Reese's. Reese's are the only candy I still eat as an adult quite regularly. We will take a lot of these home to put in my freezer because I like to eat. they're frozen it's such an assault of sugar that like you're my salivary glands tingling it's like what's going on

peanut

butter

without chocolate I really like it it's extremely sweet but then you have what I think is really the secret to why these are so good it's just that the peanut butter is so salty there's a lot of things in here that I haven't seen before there's something called a big Reese's cup filled with candy Reese's Pieces it's delicious it really has a good quick candy bar texture sugary shell version with incredibly sweet nougat I think the Reese's that we created can only be the classic glasses because that's what I prefer to eat and that to me is like the most iconic.

Here's a question I wanted to answer in this exploratory phase. Do I have to temper the chocolate again? Tempered chocolate is chocolate that has been heated and cooled so that when you break it it stays shiny, crunchy and firm, but since these are at room temperature and you look at the bottom, it's so soft. Yes. I'm trying to avoid tempering the chocolate, so that's the answer: I want to have tempered chocolate, no, Chris, yeah, it can't be too thick of a layer, right? I think part of the cool thing about the reasons is that you can bite into it like the picture shows and it breaks cleanly right where your teeth were and it doesn't like to break and break into pieces or anything like that, so I have to

make

peanut butter, Please say no, what's the point of making peanut butter?

Yes, natural smokers, my favorite. peanut butter in the world I'll

make

you a deal. I will temper the chocolate if I can start with store bought peanut butter. We should take this whole show to Whole Foods, which is like three blocks away, and use their peanut butter. machine that counts well I think you have to make your own peanut butter that's the wrong answer. Can I at least use peanut butter as a starting ingredient and not have to make my own peanut butter? You'll probably have to make your own beer. I want a deeper explanation. roasted to the texture of peanut butter I know it's a little hard I think it's kind of spongy Do you want it to be like a snap when you bite into it or that softer texture?

There is a correct answer. I like the softer one. Alright. So, you're really one thing, if I don't have to temper the chocolate, I wouldn't have a really melted, tempered, unobstructed, boring temperature. I think a lot of people agree that it shouldn't be like a quick break, you know, like a hard silence and me. I have an idea how I would do it, which is to fill the cup with chocolate, press a peanut butter disk into the chocolate so it fills all the edges, and then layer it on top. I think keeping it is milk chocolate. pretty key, but right now I'm thinking about that filling and a fluffy texture and how I'm going to do that, so I need to dig into the construction of the peanut butter cup and also take a closer look.

In that filling, let me draw you a little diagram, so basically I want to calculate, in proportion to the size of the cup, how much chocolate and how much peanut butter so I can scale it to whatever size it is, we're going to make three grams of that. the area of ​​a circle is pi my favorite part and most informative read ingredients milk chocolate sugar cocoa butter chocolate skimmed milk milk fat lactose lecithin pgpr that's sugar extra salt TBHQ and citric acid to maintain freshness basically the ingredients are milk chocolate peanuts and sugar you know I like the idea of ​​starting out using whole peanuts, like using a whole product, maybe spending a week on the computer and maybe seeing what we can find out about how the particular filling is made and then how they're built in the peanut factory. just above the vibrating valves. for the peanut butter to spread a depositor places the final layer of chocolate in the cup a puff of air spreads the chocolate that puff of air at the end to spread the chocolate we can do it with a little canned air like staples or something today I want focus on that peanut disk and see if I can get something that will hold its shape at room temperature, so I'll have to find some peanuts.

I thought of this recipe, it was for a homemade halva halva. from a Middle Eastern sweet made with sesame paste, basically, that recipe involved adding a quick sugar syrup to the sesame paste and it creates a firm, fluffy texture. Basically, I'm going to decrease the amount of sugar and increase the amount of peanut butter because I want it to be less set Wow, so peanutty I was a little afraid to do it to sweep I don't think that really happened. I had never used them before. Rhoda just bought them. They are spacers that are placed on the roller so that it is elevated. evenly off the counter so there are no thin or thick spots.

I really just want to let this sit at room temperature, maybe check back in 10 or 15 minutes now that it's a little oily on the surface, it's actually not that bad. I want to try cutting out a circle with a cutter, so I hope it fits nicely but also snugly inside the bottom of this wrapper. Can you finish lunch? Joan, try this peanut butter thing. It's a little bitter, like tahini, which is better. Just with the peanuts, you've already improved it. I guess the only thing is the thickness and quantity. This will end up as a test for a similar flavor ratio that you may have to work on.

I'm just going to use them for the tests that I tried and put them in two

cups

if we like it and we get to a point where we're going to stop today. I think I can always ride this out until we start again. My stuffing is setting in the freezer and the last thing we really need to do. What I do is melt my milk chocolate. I'm going to trim these paper liners so they're the same height as the. It has hand-delivered canned air like you would use to clean your keyboard and this is what I'm going to do.

I used to try to spread a spoonful of chocolate on top and use it to court, we think that's why it's so cold, but why, okay, okay, I feel like there's no liquid so far, okay, okay, let me grab my filling. Pretty solid, so you should be able to press it down into the melted chocolate. What did I say? 808 grams. Well, tap it on the counter to flatten the chocolate. Well, I think it works pretty well. Let's do the rest and I can't do it anymore. Weigh it, but I can look at what I think 3 grams of chocolate looks like and then I'll use it.

I can dare to try to flatten it into a single layer and the snake is smooth. What is it? I am so worried. about what is the chemical there that yes, like there is a liquid here, that is, I don't know, I don't know what is happening, the first aid treatment is not good, it should not come into contact with the skin, I treat frostbite if it is necessary. not good, I just like to use a straw and blow, but people won't want to eat my blown air, intentional misuse by deliberately inhaling it, but it can be fatal, that's not really fun, so I'll get rid of this one.

Isn't this already not food safe? Rhoda had a great idea because I think it's not safe to use compressed air in the heat gun on all your food styling and that's high, oh no, it's not. I guess I think work loves to burn. I love it. okay, this is, use it for your glasses right before the lens, they're like gold dust oh oh oh oh York on the camera lens, it's not a mortgage, well, the other options are these. I was excited about the air idea, maybe it doesn't work but the other options are to go in with a tool, obviously this is not the right way but something like an offset spatula and just spread it out, maybe the spoon was the way to do it all the time, you know, plus, like the little Dairy.

The queen bump in the center isn't the worst finish so I'm just trying to see if I can get rid of it with this little one, it's working, the middle one looks great, got the chocolate on, Matt, a couple of things that I know. That layer on top is too chocolatey, so that's problem number one, problem number two. I think the peanut butter itself just needs to be thicker, it's very intense, like even a little bit of bitterness from the nuts, which really balances it out nicely. I would like more peanut butter. I think it's too chocolatey, but I really think the texture of the peanut butter mixture is quite nice and tastes good.

I think when I try this again I'll leave the peanut butter mixture the same, but I'll keep going. a little thicker and then I want to try everything with a new assembly method so it's better in proportion and then I'll try it again and I can see if I want to modify the peanut mixture after I do it a little more. A couple of changes I wanted to make a thicker layer of peanut butter, obviously canned air like that wasn't very successful, but I had an idea: using our airbrush machine can control the airflow better and has a more diffuse appearance . like a draft, so it's really going to be like a little day at work doing exactly the same thing, only it's time to get to work, that's really close, no, no, okay, that looks great, so this is the airbrush machine we originally got it for the bowling episode, it was very useful, we used it again for snowballs, oh make the clock, you know, just as important as buying tools is to keep my anger, it's a little disappointing, what?

You're talking about me, aren't you, and I won't? Fill it with any food coloring. I think I'll use the drafts just to get a smooth, shiny finish on the top of the Reese's Peanut Butter Cup. Tapping is more effective than airbrush machine. Each of these is. It's a lot of work, but those three initial proofs look pretty good, they have a nice smooth conversation, this is going to be where all the finishing goes and I'm going to put it in the fridge and then I'm going to just do three at a time on this second tray so I can hit them and I'm not just serving the ones I already made, the airbrush is compensating for the fact that I'm not tempering the chocolate that I don't I don't know what it is, it doesn't want to be tempered not only you wanted it tempered I do want smooth chocolate , don't worry Chris, it's going to be great, don't worry, he's the only person who wants chocolate to be temporary.

I'm I'm going to continue to ignore that if I was really determined to make this perfectly smooth, you pull out the torch, the torch is good at popping little air bubbles on the surface, oh, do you see that popped a bunch of air bubbles? Did you understand it? There are many. softer on the surface than before, so I'm pulling out the ones that have hardened in the refrigerator. I just put the second batch back in. These look very good. These two have a little fat on the surface and that's what happens. Sometimes when you don't temper the chocolate once it comes back to room temperature, I think maybe they lose some of that.

No, I'm not tempering the chocolate yet. It just doesn't happen. Should we try this one just to see? It's too early, I try it, I think it's okay, it adheres well to the paper, maybe even a little too much, first impressions, very good chocolate coverage, good definition on the sides, these wings have been in the living room for a few minutes, so it's definitely smooth. Wow, I only want you. to look at that amazing incredibly even layer of chocolate on the top and bottom, it's not overly sweet in the same way that the Reese's is overwhelmingly sweet and it's really good.

I don't think there's anything I would really change. I'm alone. I'm going to go ahead and do it and I was doing the whole time just two sets of three and then that should help me get through all the filling. Well, I made 14 Reese's Peanut Butter Cups, so it's okay, obviously these are larger, but overall I'm very happy with it. way they look and I know they're not tempered chocolate so even though Chris told you I was doing it wrong I still don't agree oh my god look at that look how even in uniform the version compares homemade with the original.

I'm pretty impressed that it started, so even on the top and bottom layers, it's delicious, thank you, there's more to do, it's not that steep, as you know, when the Reese's is like you don't really think anything like that, It's essentially like peanut halva, yeah. innocently exactly, I think it's like it's an impressively thin layer of chalk, yeah, I like a really nice thank you, I did it Matt, I did the math to make it chocolates you saw, don't just walk away from that one, don't look too closely They're good, whatever I leave you with, you better talk aside, yeah,but don't comment on how they don't come cleanly off the paper, oh my god, I like smart peanuts, dad, uh-huh, yeah, exactly, don't do it.

Don't look too closely, it's a bit like Monet, you know, look, I just know that's what I said not to do. I'm just looking for this one squint a little bit the release is a little bit different yeah well the papers a little bit different I know the taste is actually really good and I really like it I really prefer the inside oh my god you're not saying that, right? No, I know I didn't pay you to say that, right, no, I feel like it's a natural improvement because the inside of Reese's is so sickeningly sweet that you enjoy it, that doesn't bother me when I do these things.

Oh, prepare it, read. Another way, I hate it less, not tempering the chocolate was kind of a shortcut, but I think ultimately, despite Chris' protests, it really resulted in something that is very similar to the original, so I'm very happy to let these be the ones I would take home and try, you know, eat after dinner, like my little sweet. Here's how to make Gourmet Reese's Peanut Butter Cups, roast two and a half

cups

of peanuts in a 350 degree oven until golden brown, 20 to 25 minutes, grind in a food processor. until a smooth nut butter forms, measure one cup of peanut butter and transfer to the bowl of a stand mixer, add one and a half teaspoons of vanilla extract and 3/4 teaspoon of kosher salt until combined, add 1/2 cup of sugar and 3 tablespoons of water. bring to a boil in a small saucepan until the sugar syrup reaches 248 Fahrenheit, slowly add the sugar syrup to the peanut butter and whisk until the mixture is cold, place on a sheet of parchment paper and allow to cool slightly , spread the peanut butter mixture on a slab. cover about a quarter-inch thick and let sit until cool, roll out circles to a diameter slightly smaller than the bottom of a standard muffin line, freeze filling until ready to use, trim ruffled edge From dark muffin cups to the height of Reese's peanut butter cups, fill each cup. with eight grams of melted milk chocolate and place in a muffin pan, touch to flatten the chocolate, remove the peanut butter filling from the freezer and press one into the center of each filled cake pan until the chocolate rises and is flush with the top of the peanut butter tube. three grams of melted chocolate on top and tap to spread the chocolate, spread it with a spoon to cover the top of the peanut butter, then use a blowtorch to heat the chocolate, a mold to level the surface, cool until the chocolate is ready, repeat with more chocolate muffin cups. and peanut butter until you run out of filling, thank you, these are my new shoes, they are my favorite shoes I've ever had.

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