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

We didn't have this when we were kids in St. Louis, there was no place you really played in this st. The Louis Claire thing no, I don't know, I know, I can say Louis, I have sweets like this, no, we did it. Oh, jujube and Mary Jane, yes, yes, it's like a vampire, but don't kid me. I'm definitely getting older. I am dressed in white. hair that I wore on the show, I mean the first episode, so now I feel great, no it wasn't great, how is Obama, yeah, seriously, hello everyone, I'm Claire, I'm in the VHS kitchen and Today I am making

gourmet

food.

Pocky, I have to say, I don't know if I've ever had time with Pocky. I just looked at myself, it was like a look of horror, you know? That happens when, like people, all your friends are talking about something and you just never heard of it and you say that somehow I missed that similar cultural knowledge and everyone has it, I have it with coffee and with other stuff too, oh, pretty packaging, oh my gosh, look at these, oh, they're so stylish. and isn't the ratio amazing oh god do people know how good they are? They are so good.

OMG, why haven't I been eating them? There is something about this chocolate that

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s it so good. OMG, all the flavors that are not good. I don't think it's number chocolate in the cookie because I don't think it's pure chocolate. I don't know, it's like there's definitely something else going on with the coating, but the cookie itself is also like because of how dry it is. it's weirdly tasty, for some reason there was chocolate and then there was this one which is just chocolate flavor and I don't know what the sauce is, omg these are delicious again, yes I just tried my first Pocky ever, they are so good .

I don't know under the rock I'm not funky I haven't tried it like we explained what I love probably I love you you have a chocolate, yes, so it's this dark chocolate, chocolate, yes, it's okay, enjoy it, thank you, my goodness, they are so good . here they are both, so one looks like dark chocolate, the other one looks like I don't know what, ooh, this one is much worse, whatever the chocolate is, it's much better than the chocolate flavor, there seem to be two strains of Pocky, one is premium and then one is like a little bootleg because this is strawberry and this is strawberry flavor so I'm going to try them side by side so this is strawberry and this is strawberry flavor they look identical I think I just assumed, I think I like it, but it also tastes artificial.

I try the matcha, it's good, but nothing is as good as chocolate and chocolate. It was pointed out to me that there is actually a third strawberry and it has some possibly freeze-dried bits in it. strawberries, which I'm excited about, oh, I'm really interested in this, well, look, you know, surprisingly, I think Pocky already stands out as the biggest truth in advertising in terms of what's on the packaging, you know, this It looks exactly like this. This is a person I have opened where the cookie is. I guess chocolate is good because it contains free pure strawberry.

It tastes much better. Cookies. Frozen. The bad. None of these are as good as chocolate. I think you need it.

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two of clean ice, yes, two of the guys, that means cookies and cream, a strawberry matcha with strawberry pieces and an original chocolate. Visually I like the fat better and I think it's a good representation of all the flavors, yes, it looks like Pocky will be almost universally acclaimed, this is the one we bought, yes, this is like the original, yes, in my mind, yes, yes, chocolate, it's okay, but try that chocolate and compare it with the one you just tried, that one is much better than this one.

I feel like you just don't want to cover too much. I think the defining textural quality of a Pocky is the snap. I know and you don't want the coating to be so thick that it interferes with that. Oh, same thing. great experience yes yes I think that's very important you know where I think I could start. I might start with the recipe I used on Twix for shortbread cookies. Okay, I think that's what I'm going for because I'm in a good place with the cookie size. cookie I think it's the right amount of dry that it had a little bit of rice flour, which is very good for making a snap.

Do I have to get these little marks? They are like little grill marks. I have to do that? I think that's right, it just shows you how they did it. Okay, that's important. I'm going to ignore that part. I think it will be fun. Yes I agree. It's time for my favorite part, reading the ingredients, so I'm just going to make the chocolate wheat flour. sugar chocolate liqueur vegetable oil mix bread seasoned flour oil oil hose parentheses whole milk powder shortening means 1% or less cocoa butter artificial flavors less ha the brochures are all polly rice and only 811 I think the hate bars are a variety of hydroxide caffeine something with sugar I'm going to take some measurements and deconstruct the 12 and 1/2 centimeter chocolate coating a little, it's obviously liquid and then dipped, but it's liquid because of the fat in it and not any other source of humidity. that's water based because anything water based would hydrate the cookie and make it soft, so here's the cookie part, it's so perfectly uniform.

I initially thought it might be effective to extrude the cookie mixture instead of rolling it by hand.

pocky

's are like that, they're almost like little grill marks. I don't know, maybe they are baked like a hot surface. The overall construction is quite simple. It's like I made the cookie. I'm dipping it in, so I think at this point, the next most useful step will be research, so it's going to go to Gabi's computer, let's see what the gift pedia says. This is the first time Pocky was told in 1966, imagined by Yoshiaki in a coma, oh my god, they have a Pocky for men.

He says Pocky it is. a very popular gift in Japan, especially among teenagers. Interesting, the name Pocky was inspired by Japanese onomatopoeia because of the clicking sound made when eating Pocky sticks. Oh, Pocky factory tour, let's see this video, oh wow, oh my goodness, it's so satisfying to watch given the shape. let your dough be seen. I think that a pasta extruder is a good possibility to obtain a super uniform result even like ropes. My plan of attack is to work on the cookie first. My starting point will be the recipe that I used in the Twix video for that cookie because I think there are a lot of similarities and in the texture in general and then once the cookie is ready and marked, I will work on the layers of flavor, mix the dough so that we are a little short of rice. flour.

I'm just going to compensate by adding cornstarch. I'm reducing the sugar because I don't want this to be particularly sweet. I'm not going to be able to extrude this like the dough in the video is so stretchy and stretchy and this cookie isn't, but I think I have an idea. I want to add a little bit of vodka this way to add moisture without adding hydration and then I can extrude it and then dry it and then bake it, damn, and no I didn't. snore, yeah, type of work, are you freaking out right now? Dan, it's working.

I'm going crazy. I don't want to jinx him, just give me a second, so in this piece he's a cutter, okay, I'm serious, and he did it, he did it. That actually worked out better than I would have bet. The dimensions look very good. See what happens when I bake it? I'm going to set the timer for ten minutes and we'll see what happens, okay, okay, have a little bit. color there a little pale, but they have a bottom like a flattened base from the way they were baked, which I thought was going to happen, isn't it great the more I look at this and I like to feel it, the more I think it is. in Ystad I need more of a snap like this texture, it's very hard and it's not like that, there's no snap, it just breaks and I think I have to take the dough in a completely different direction, which I didn't do.

I see it coming, so maybe Maybe I want to try making a couple batches, basically making a pretzel dough or something, so I did a little research and just wrote down a quick crostini formula that's like a very simple type of pseudo tall eating, I swear by the In the last few two years, Brad opens this every time it is very difficult to open. Have you been eating Pocky man or whatever they're called? So I'm going to put it in the fermentation oven until it expands one and a half times in size and then. I'm going to move on to extrude and bake and see what happens.

This is making the dough blog certainly doesn't look like a Pocky, the dough just isn't that soft, so you might try coating it and a little bit of flour. To smooth it out nicely, things didn't really happen as I expected. I made a breadstick texture, it's much firmer, but it's not good either, there's something like too much yeast flavor, it's not a Pocky texture, you can tell it got that way. It's all a bit bumpy and weird, so I feel like the solution is to go with a harder dough. It will take a few more tries with the cookie, but I think it will be fine.

I feel pretty good about that day. one. I feel great, everything is going downhill today. I'm still working on the cookie part. It is very important to get something that is as firm and crispy. You may want to do this instead of using yeast, just use baking powder. I do not want that. so they have a yeast flavor and maybe you start forming them by hand basically making a simple dough with a little bit of barley malt syrup, but you've seen it often in pretzel recipes. I want a very, very hard dough. I'm going to start spreading it out piece by piece. piece now I'm going to try cutting it, heating it and baking it oh, they look very good.

I am happy with the smooth texture of the surface. Try breaking it up a little. I had a good snap. Is this? This is the one who will come with my delirious hope. It's true and I'm not going to fool myself, no, it tastes bad somehow, it's more tasteless than

pocky

cookie, at least I'm somewhere in texture, like that kind of hard snap is good, but I definitely need to make some adjustments . I really like the barley malt syrup, the Pocky is noticeably sweeter, so I might try another round of batter. I'm going to increase the sweetness, increase the baking powder slightly, introduce a little vanilla extract to highlight this weakness, but I'm going to keep everything else the same, when they smell good, then they turned a little golden, but I think with an adequate amount of gold, the color looks pretty close or something is still strangely yellow on the Pocky, they also shrunk quite a bit. a little, so I have to keep that in mind for next time.

Okay, that was a good photo. It's pretty good. Do you want to try the cookie? Do you want to compare this? I wonder if he says possibly I think my family got some. a little softer you know they make men's hockey I don't like that I know what that means like it's a bigger side please don't say it's more like an intense flavor the Pocky seems to have taken on a bit of a crunch on the outside huh , no it's not crispy inside, but it seems very open, very, part of it is because the Pocky is much thinner, yeah, which is just going to be chewy, honestly, who cares about the cookie, just make it a little bit more small and I think they are ready so I think good sir, as for the size I think they are very close to moisture loss and I think there is some shrinkage so they definitely bend a little bit .

I'll have to figure out the method to bake them. it really keeps them in straight, tight lines. Gabby found these paper straws for me, so I basically want to make a little mold for the Pocky with them, to see if it works. You may need to get out the hot glue gun. Todd, okay? it's important to keep it straight I think it'll be fine it'll be fine I'll do it I'm not going to use hot glue let me try it some aluminum foil make a small aluminum foil basket for it and I realized to give the best part to the hearts of the crafts stage.

I'm going to put one in there and start baking it, so my little straw feeder worked pretty well, so I might want to make a bunch more of those, but first I move on to that phase and start making baked cookies. I want to try a version with rice flour and I hope it will be something like the final formula for the cookie. I hope the rice flour just adds a little tenderness because this cookie that I was sure stabbed me a little more tender I don't know why, but so late it

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me my 11th grade biology teacher tried to tell us that the reason why Yawning is contagious is because it's like an evolutionary thing where an animal shows its teeth at you, I mean, at another animal, it's a sign of aggression, thank you, shows its teeth back and says, well, how do you do that?

Is it that when I do this you don't yawn like that? You do not like. You do not like. It does not make any sense. I don't think it was correct. Anyway, this dough feels much better. I can tell there is rice flour in there, but overall I like its improved elasticity and you can't roll it much better. keep a much softer texture overall, it just feels softer, more relaxed, more elastic, so it's definitely an improvement over the last batch. Okay, this looks good, it's working great, so I'm going to put this here and then I'm just going to put it.

These are here and let them bake because why not? And if all goes well, maybe we'll have time to dip one. They look very good, a nice soft texture on the outside. Get this one out of here. I like my little pan to bake them in. I think it is a fun idea to take on the third day, good photo, they are quite light, I feel like they are lighter thanBefore, I think it's very close, the biskits part is practically ready. I want to give him one of these as a quick bath and some chocolate just to see what happens.

Well, let's say I want to do a test on what kind of coating I get using chocolate without adding anything else. I'm really thinking if there is a dipping method that can employ this straw. What would happen if I tried? Yes and then I don't want to. I don't think it would be a good idea to put it in my mouth. on the straw, yeah exactly, I don't think it's very hygienic, it's a bad idea, I'll try it, no, people won't like this, people will think it's really disgusting, okay, that's just me. I'm, I'm the only one who's going to eat this, let me try it right now, wait, I have no idea, actually, Gabi, can you come help me?

Okay, just hold the straw in place, press down and here move your left hand. down, yeah, done, thanks, this is not now. I thought this was going to go away. I can not talk about that. They asked you what you're doing because I have no idea. I'm trying to get it to cover in a very thin layer. layer, but actually it's not even like I have any better time, just painting it, there's a smaller one, I mean, this one is smaller, but I think it's too small, maybe it's not ready, I mean, no one thought that it was going to work. including me our words wait, that worked so well, it was amazing, not a bad way to make sure you get something that can actually taste wonderful.

Day three will be really focused on getting the coatings all the right flavors and that's it. That's almost how it was. One week I'll work on making and baking all the cookies first, and then while they're baking and drying, I'll think about putting together the toppings. I know people are going to be scared, but I'm not. I'm thinking I'm not going to temper the chocolate. Tempering chocolate is when you heat and cool the chocolate to two very particular temperatures to obtain a shiny and crunchy chocolate. I think Pocky has a lot of other flavors added to the chocolate coating and I don't know if I can temper the chocolate if I add things to it so I'm thinking about fortifying the chocolate with other flavors and coke and more cocoa butter which is very solid at room temperature to obtain something like that. very solid for now I'm going to work on the wafer and I'm going to try to bake a lot of them two four six eight ten twelve fourteen well I think I'm going to work on a new method to bake them like they are very well straight parallel lines so this was What I had from last week is impractical.

I want to sit here and do them all and two because this paper straw once I cut it bows a little bit so one thing I want to try instead is it's actually like taking a bunch of skewers and staggering them between the Pocky's, they have guides on all sides to keep them straight, so most of these look pretty good. I think the size they got is really nice, it seems pretty close to the width of the Pocky. the grill I'm not doing the grill marks that's not happening I just decided but overall I like the dimensions and everything I'm happy but pretty good I think they need to be a little drier hmm the case was fine , they shrank quite a bit.

So most of them are very close to the dimensions I want and instead of breaking them off, maybe shave the tips off a little. I wanted to try something, I just hope I don't like ruining it. Everything, so my idea is that I want them to be the same length as well and I'm not going to get them extremely even by just doing them all like my hand, one at a time, so I'm going to try to shave the opposite side a little bit. nervous and I'm going to break them all and like they have to be really tight oh I broke it okay yeah 40% of the victims oh why did I try to do that I broke them all is what happened you know this is what I should really do I should use each one to make the next one, so now these are like I don't even understand what they are like, that's not even the way I'm doing this.

I don't understand why they are still even. right, hello, yes, you are coming at a very bad time, so I guess I had to do a little trial and error, but now I have a system. I'm going to try baking the rest and then I forgot about the chocolate too. Pocky so I'm going to go back and add a little bit of cocoa to the second half of the dough that I have good so I'm going to set them aside and do the same process with the chocolate, I'm going to do that one just needing a little bit of cocoa in dust on the door I have well here all my hockey cookies ready to go so for the flavors I'm making the two a chocolate cookie our cookies and cream and strawberry with strawberry then the two simple flavors are chocolate and matcha, the strawberry Matra and the cookies, the cream, these will be a white chocolate base for each one.

I'm adding the appropriate flavor. These are like a healthy version of Oreo, I will use them for cookies in frozen cookies and cream. -dried strawberries or strawberries, both chocolate flavored and the outside pieces of matcha already powdered, so I will start by mixing the largest amount of this, like a fortified white chocolate mix, and then use that to make all the flavors , you don't have to think about how I'm going to face them. I need, oh my god, do we have clothes pins? Yeah, you know, create some kind of way to suspend them or stick them and Rona went to get some foam, bring the foam, so where did you find this in the studio?

Okay, maybe we can use this, so if we put it in, that's perfect, okay, I'm going to sit here and drill holes in this foam. so I'm trying to do a quick test just on the plane my chocolate is on to see how it hardens. Alright. I'm going to stay with him at the entrance. I would love it if it looks very good. I'm sorry. Okay, so here it is. so the walk-in hardened pretty quickly oh, it looks really good, it's a good cross section, it's pretty good. I'm going to go one flavor at a time, the quantity seems to be working very well.

Thanks, I hate to break it. For you, I didn't temper this chocolate because you can't thank you, right, thank you. I added cocoa butter which I think is helping so here's the technique and then wait look look what he wrote about me. Rhoda, damn, amazing, she looks amazing, cute and petite. dip jar and then and then and then look done, oh that's great, I have to clean the

pastry

tip every time, which is annoying, thank you, no, thank you, look how well that worked, and because of all the butter of cocoa. it sets up very quickly because I'm trying, I was trying so hard not to moderate it, thanks exactly, listen Matt, no, no one said that nothing sticks to the conveyor belt, so here's the basic order of operations: dip, spin and review in my little scrape. area where you check with the

pastry

tip and then on my drying rack so far it's working amazing.

This is the most annoying part. I have to clean the pastry tip every time I use it, I think if you want to stop. to my right I'll move and you can go clean the tip of the dough each time. I aspire to make every Mormon age feel like a seventh grade art project. Well, look at the pitlor now. I'm going to move on to the perfect strawberry. cookies and cream I'm done it's 5:45 this is what happens I'm done and then there's no one here but you're here you'll come look Thank you right that's cookies and cream strawberry matcha and then classic thank you this one and then and So we have this board Oh my Pocky, it's not that hard.

I was denying my moment of satisfaction, but Krista validated Mason. I felt good, super happy. I love how they look. We'll let these set up overnight to finish in the morning. Do not do it. Even tell me about Dave Four's curse or whatever or nothing's going to happen. I hope we put up a big sign, but yeah, today was fun, no big curves or big bumps, it's a lot of fun. Good morning, here I am. I have slept down here. but I'm going to try the chocolate because I have the most of those and that's the classic, okay Brittany, hmm, it's still very crunchy so it's okay, it's pretty intensely chocolatey even after using milk chocolate mmm, that one is good, I think it's better than the male Pocky which was really good because it tastes like real strawberry because they use real strawberry.

It may be my favorite visually, maybe the weakest overall flavor-wise, but the Pocky Cookies and Cream were my favorites, but it looks great, so everyone else tastes. really good, so I could still consider it a success, guys, do you want to come try? Yeah, Rhett, don't you want to try? Yeah, thanks to the rainbow Chris, that's not it, it's different. Great, thanks, it's like a Pocky buffet, yeah. I want to compare it to the original oh, really, I know this is the first thing I - Pocky oh, that's a good one, right, you made a good Pocky.

Thanks, I think too, your flavors are, oh yeah, the texture of the cookie was a little hard. the press player with the uniformity of thank you thank you you already know how to handle the cookie paper Pocky did a great job thank you it is quite good this is like subtle salty I love it oh my god hmm so you are not good the crunchy thank you Gabi its texture is like that, I think it's on, yeah, I like it crispy, thank you, I think your matcha when we were recreating, thank you, I think it's like a better balance, ba ba la, this was a great job, yeah, I really enjoyed it. and there was nothing that made me want you to murder your cell phone, Dan or anything like that.

I'm surprised you disappointed me. We love that work. Are you going to a meeting? Oh, okay, can I offer you one from the buffet? Strawberries are actually my favorite. delicious, thank you, I recommend the strawberry, no, you know, no one has done that, but you can do better than that, sir. Berg, yes, the Strawberry Pocky was easy to improve Claire, you got it again. Thanks, this was really fun, but I want to leave something for Christina. This is for Christina considering she wasn't very familiar with Pocky before this project. I enjoyed it a lot. A challenge like this seems like something fancy and like a restaurant next to which you would like your kind of Chinese at the end of the meal or something.

I love how they turned out, so this was a lot of fun. I'm looking forward to the next one, thanks for watching, here's how to make

gourmet

Pocky to make the cookies, combine 2 tablespoons rice flour 1/2 cup cuts 2 tablespoons all-purpose flour 2 teaspoons granulated sugar 2 teaspoons of brown sugar a quarter of about 1 H teaspoon of baking powder and 1/4 teaspoon of salt beat to combine and add 1 tablespoon of cooled unsalted butter melted 1 teaspoon of vanilla extract and 2 tablespoons of whole milk should be combined and then divide in half 3/4 tsp unsweetened cocoa powder on half of the dough then work with one piece of dough at a time use a pasta rolling pin to continually form sheets into slabs, fold and roll again until To obtain a soft and strong dough, cut with a ruler and a pizza cutter into long, thin strips that are as thick as they are wide.

Roll each strip with a little water to create friction with the surface and roll into thin, smooth ropes at least 1 centimeter longer than a Pocky, you will heat with all the strips of dough and then repeat the whole process with the second rope to Bake separated by skewers on a parchment-lined flat baking sheet. pan and oven at 300 degrees Fahrenheit until golden brown all over but cool and shave each cookie on both sides to obtain a thin Pocky-sized scrape to make the toppings 300 grams white chocolate 75 grams cocoa butter 2 teaspoons of vanilla extract and 1/2 teaspoon kosher salt and melt in a double boiler until smooth, transfer 1/3 of the mixture to a half-liter container and use a hand blender to mix with matcha powder until smooth. smooth mix with desired color and flavor, transfer matcha and chocolate mixture into a tall narrow bowl and dip the 80% flambéed cookies inside, then use a round pastry tip to remove the coating, place the uncoated part in the board holes on a foam board to set, repeat the process with a very fine grind to get strawberries instead of matcha cocoa cookies and sifted pieces of chocolate cookies website what just happened Ben that will go in the bug reel or in the episode that is the tsar of the episode basically bug reels