Pastry Chef Attempts to Make Gourmet Butterfingers | Bon Appétit

bread, you're going to spend more time with me, yes, there's a lot more fun, yes, on to the next mission, always separate education, sorry, hello everyone, I'm Claire, we're in the VA Test Kitchen and today I'm making Butterfinger

gourmet

butterfingers

It's been on my

gourmet

wish list for a long time, almost since the beginning, it's one of my favorite sweets and it's always been one of my favorites as a kid, it was what other people would love, you know, after Halloween we all look at our candy. I love the peanut flavor. I love that it has that unique texture with all the really thin layers of this kind of caramel honeycomb, airy but still hard and crunchy.

Center with just a super thin thin layer of chocolate, so this is one of those candies where it's a total mystery to me how they

make

them and how I process all those thin layers of what brutally forms into a peanut like substance. . I think it will be a great learning opportunity and I'm excited to eat the candy because I love Butterfinger. This is really the only Butterfinger I'm familiar with. I mean, there's this one, there's the crunchy bar. I remember Butterfinger BBS when I was a kid, but that's no longer a thing apparently true, they don't, oh, there are bites, is this what Butterfinger BBS or became crunchy peanut butter crunch, yeah, with Bart Simpson , yes, good commercial quality commercial chocolate bar, Claire, am I happy about this? a match says I'm one of the best I agree it's almost like fibered it's almost like I can

make

shots like yeah why they make this is so good I can see why Bart was so excited four grams of protein ah I skip the calcium of Rhea potassium point six milligrams iron good kids peanut soy milk you do this we don't really do this part oh no no we don't we don't know you're not there yet you're not there okay look Brian, sorry, edit it.

I keep watching these episodes and think I was in that play. I just cut it all out. Yeah, don't feel bad, they deleted a lot of my stuff too. Let's do. May be the reason I think it tastes so amazing and better than I remember is because it says they made and improved the recipe. I'm very interested to read more about how they improved it. It's interesting like it doesn't say what it is. It just says Butterfinger Crunchy Peanut Butter Crunch, but like peanut butter, what can't you know? Hug, be like cream filling, whatever, what is it if you said what is Butterfinger? because they say Butterfinger, crunchy, crunchy, peanut butter, but then it's like John Tata, what is it?

It's a bar and it's really unique. There's nothing like this, but now I want to clear all this up and take a closer look and try to get in there to really take a look. It's like it's enough centimeters long by 3 centimeters wide and about 1 and a half high, it's not perfectly rectangular, it opens in a fan shape. I am either extreme and I broaden myself a little. I know I'm going to open it hey oh my god how is it so hard? to open a Butterfinger, I'm flanking the chocolate coating because I want to examine very closely, okay, uh-huh, so this gives me a good indication of how they are created if I were to guess that the filling is worked into two long ropes that are then cut into different lengths to make the different sizes of Butterfinger bars, the two ends are really squeezed and compressed to make this nice slanted, upward pillow shape with the bottom totally flat, isn't that such an interesting texture there?

I can't crumble anything or crumble it into layers just by pressing it but as soon as I open it you know there are pieces that want to come off like this this definitely seems like some kind of hard candy to me where it just breaks into these very thin layers now it's time to my favorite part reading the ingredients corn syrup sugar peanuts vegetable oil indices palm kernel oil sprinkle the seeds peanut flour skim milk and less than 2% cocoa milk salt corn flour yellow small less natural flavor of the color natto, okay, There are a lot of interesting things here, even those that don't have as many ingredients, yellow corn flour.

I think it's very strange, so I would like to go to the computer to start searching online so we can find, yes, let's read. about this improved formula Wow in January 2019 Ferrari formulated Butterfinger, the new bar also uses a higher percentage of cocoa and milk and the chocolate coating and cuts out ingredients like a TBHQ preservative and hydrogenated oils, so they made it a little more natural . They are using peanuts, they said they are roasted, that's great, to get that rich flakiness, the recipe calls for adding corn flakes to make the corn flour because it's like corn flakes or something, I don't know if I believe this, the investigation.

The phase was helpful and actually gave me a pretty good idea of ​​how everything is done. One surprising thing was the presence of corn flakes, not corn flakes, the cereal as we think, but a kind of very fine corn flakes, I guess, and then it's this folding technique and then it's flattened and shaped into a slash and it's cut and that's the Butterfinger filling and I get it so when you have a minute about sugar, tell us about it when you try it. To do this while it was still hot, ground peanuts and fuel, a team one at the top tried to bend and roll with the head and roll.

I think I got two turns and then it just hardened and then you couldn't do anything with it. Not good, I mean, I saw these people anyway. I think for 90% of this or if not 95% of this episode, we're going to try to come up with a method for filler. Actually, let's not worry about the taste, that's what it will be about. the texture and shape my plan is to make a caramel spread with peanut butter. I'm not going to make anything with cornflakes, but I just want to get an idea of ​​the method and then go from there ordering some of the good old peanut butter on top. so my idea is to spread peanut butter on a greased pad and then basically put it peanut butter side down on a slab of candy and peel the pad off the sill.

Also, this is a very salty peanut butter that's going to end up in the refrigerator because all those oils and peanut butter will settle nicely, that chills. I'm starting with the caramel. Caramel is like a brown sugar butter mixture and you're cooking it to the point where the sugar is so hard, but it's different. than a real candy where you take sugar way past that hard crack stage and you know it's above 300 Fahrenheit so this seems pretty ready let's do a final temperature yeah we're at 300 okay cool I want I mean, I want it more or less in the same slab shape as peanut butter.

Oh, look, this is going to be so hard, it's already hardening. Oh yeah, well this is a disaster. Wait, okay, so here was my plan for peanut butter that I can't peel on this slab. now hardened so I have to try again, this is not going to work, what do I do with sugar to Mentos Jelly Belly? You know, it was pizza rolls, Milky Way, but that episode came out. I wrote it somewhere, it took a tough follow up, no Danny. speak terrible notes, thank you, something for you, okay, it's the last one, yeah, in the second version or I'm just doing a version two, which will be a mixture of just corn syrup, a little bit of water and brown sugar.

I'm going to cook it. at a lower temperature and I think I'm just going to quickly put peanut butter on top and then try to work with it very, very quickly and see what I can do. I'll cook it until juice 70, this time I'm putting rose of the peanut butter on top, it's actually starting to harden a little bit, so you get this. I want to try to cut it. These aren't exactly the prettiest bars, but I'm happy to cook that mixture at an even lower temperature. let me work with it but I also allowed it to harden, it definitely formed a lot of layers, I mean, maybe not the most uniform layers, but it certainly has that laminated quality to it which is great.

I really didn't even think you could do that with sugar. the layers are there and the flavor is actually pretty good, it's peanut II, but it's too sticky, dense, hard and sick to your teeth. I have a lot of good ideas to pick this up on day 2, kind of a cool test, at least I'm excited about that. I have some direction you know, I don't worry so much about the chocolate since she wants to temper the chocolate with me which I'm excited about so I don't worry about her at all. Over the weekend I went to a very special store in New York that sells a special product called SOI 18 that has that kind of crunchy, light, cornflake texture that I'm excited to experiment with today because the problem I had the first day with the test was that although I got the layers and I got good flavor, it was too hard like it was too crunchy and didn't have that crispy airy separation that a Butterfinger has.

I think with this one I just want to start doing a lot of testing and see how much I can improve it last time I used all dark brown sugar and I think the flavor was a little heavy on molasses so now I'm using a mix of dark brown and white one by one. I knew it was you. I can tell by your steps. very iconic, very distinctive steps, well we just hear them a lot, yeah, no, this is your favorite peanut butter of all time. I know she's so good, she's the best I've ever been.

I think you have to make your own hot pink peanut butter, that's the wrong thing to do. answer I want a deeper roast for the peanuts, that's fine, when the only components are peanut butter and chocolate. I see your point about making your own peanut butter, but that's right, this is just another, you know, yeah, yeah, right, we don't need it. so you waste your time on this, we are a very good product. No, I'm not trying to go crazy. I mean, it seems like you have been since you started doing the show. I know, I just know.

Oh, the flakes are a little big. I want to divide them to make them finer because I don't want them to be so distinctive when served. I want them to blend and disappear into the fillings. I think everything could use another hit of salt so now I'm applying thin strips of peanut butter now I'm just folding it over itself bro. I forgot it. I wanted to avoid it before it's completely ready. I want to try to cut it. The flavor is actually very similar to Butterfinger. too many layers of sugar that are still too thick, but it definitely does that like breaking down the layers of Butterfinger, you can see where there's like a thicker layer of sugar that doesn't really stretch, it's very, very uniform.

The inside compared to this one, which is a little rough, but the texture is pretty much the same, it's that kind of crumbly breakup on this. I feel like this version is a little more successful than the previous one. one and now what I want to try to do is the fall I want to cook another sugar mixture and I think the best thing is before I add the peanut butter and the faux-tina I should try to start stretching it and also I think I want to add a touch of vanilla . I want to immediately start trying to work with her.

I feel like this is already working maybe a little better. It is becoming more like spreads rather than sheets. I made Butterfinger spaghetti oh, it's better, the texture is. better, so sticky, although the taste is excellent, but it still has parts that are very hard and get stuck in the teeth a lot, it looks pretty similar, the color is certainly better, so one idea is to add the 14 to the sugar while it is still It's hot, right? I took it off the stove and then I turned it over and started stretching it like that and then I added the peanut butter.

I don't know, Dan, can we take questions right now? One thing I didn't do before was really enclose the peanut butter well and then flatten it so this time we're trying to make more flat layers instead of loaves ah okay oh yeah oh yeah no that's not going to happen well this one It's the densest immersion, but it's pretty much the opposite of what I expected. I didn't want to have this hmm. I have another idea to lighten it, which is to aerate it using a brittle method, which means adding a little baking soda to the sugar mixture and that causes a chemical reaction where it produces gas I don't know, I just want to try it this way the way it cuts, it feels like there's more air in there oh, definitely, it's the better version, but it feels a lot less likely to stick to my teeth, you can obviously see it's a lot thicker. than the thickness of the Butterfinger, this already has chocolate in it, but it really wants to break easily.

It's soft, very good, yes. I just want to think more carefully about the dimensions, the shape and the size of my strategy to give the fill a shape that The appropriate thing for Butterfinger is to create guides on the Silpat with a marker and then maybe it will be a little rough. I think it will be fine this time. I'm going to measure by 18 and I'm going to mix it. a bowl with this time 3/8 teaspoons of baking soda, which is 50% more than what I was using before and in fact, since I know I'm going to add salt, I feel pretty good about it, maybe I'm not perfectly uniform, but each one is seen. similar to the others, they all look quite similar in size, maybe a little tall, but alreadywe'll see, but generally at least it has that effect where there's a flat bottom and then kind of a rounded top.

Wow, the extra bit of salt really helps. the flavor is great, I think it's still a little sticky and that's because I overcooked it a little, but overall this is still progress because I was able to shape it and cut it and I like the shape a lot better. I think on the third day I'm going to go in and make a final version of It's Never Good to Say I'll Try again to get the filling to cook a little more carefully, not letting it get away from me today. I got so far and I really feel very good about the flavor and the texture and I think we will finish it on the third day, no, no, I curse you.

I know there is no date for cursing, so on the third day, the curse, Mercury is out of retrograde, right, it has been for a while. I think you have like a little package in this drawer, what is it? Oh, card, oh my god, these are so good, oh my god, no I don't know if it looks like me. I was looking at what it says on the back, oh my gosh, okay, okay, put this away. One thing I'm going to do is put it in this in a weird shape. loaf pan as a pan and I think that will help with more separate layers a little bit of peanut butter mixed well, I'll tell you that so this is the mixture of protein, salt and baking soda, the cut had an item that was like ours appropriate sports suits.

You're away from home, obviously I feel like it is, but I don't, but not all the time. I just stayed really late and I just wanted to be comfortable, oh my God, I was my patient, Dan, well, maybe I got that. a little hot, so now I'm going to transfer it to this pan, it did last time, I'm sure, oh, I didn't, oh, I messed up, I forgot to pour it, well, that was a test, it's a test, I forgot . to put in the 14 and all that mix, that's why I saw it with a lot of different extra inches that I hadn't really aerated it, well, it was a good test, let's try one more time 68 69, okay, it's not going to be like that.

I forgot that this time I can see that it's aerated, there are a lot of tiny little bubbles. I see how it generally looks lighter in color. This is a different pan. It's smaller. They feel pretty good. It has hardened and it is a good sign that it broke so easily. okay, I feel really good about those flaky layers, it's a very promising looking texture, oh, I said I'm done. I love doing this part more mmm, it feels delicious, it's very mangled in the way the Butterfinger filling is. great peanut flavor. I think it could actually use a little more salt, so I might put a puff

pastry

felt on top because I think that could really enhance it.

It retains a bit, but overall the flavor is very good, not too sweet, mmm, it really does. It tastes like Butterfinger. I'm a little proud of this. Alright. I'm going to temper the chocolate. I'm going to prepare my well. Let me ask. Oh look. Isola likes to temper her chocolate by hand and maybe. She wants to do it together, so it seems like things are really busy and three people are already watching what she's doing. I'll wait, I'll wait, don't worry about what's going on here, oh, it smells so good. Alone, I came here to ask. there is no tempered chocolate, but now we are going to have a cheese tasting, yes, mmm, I love the taste, it is also very spicy.

I reached out to ask if you had time to temper the chocolate at any point and what you think of milk versus dark chocolate. I mean, I like it. milk chocolate, but it can be a little sweet. I know that I need a mix first. If we make a mix, it's a little harsher in temperament. Oh, choose, okay, I have a great idea. How about I make milk? we're working side by side, okay, yeah, but mainly I'll do what you do, explain whatever chocolate is, when you melt chocolate, there's like five or six different crystal structures, that's okay, yeah, I'd like that. achieve that in different glass configurations and you're aiming for this one in particular and the only way to achieve that is by doing this temperature, so the idea is to get something that has a snap and looks shiny and doesn't start melting immediately when you handle it.

We are going to do this seed method today. You start by melting a lot of chocolate. You want to get it to at least 95, it very easily gets to 95 so don't go crazy and then add some tempered chocolate and you're done. seed crystals to help you get to the right structure that you want, okay Billy, there's no water, so it's doing its regular work, real work and I'm going to take the lead on this. I have dark chocolate on my right that will have no soul. and the chocolate on my left is probably 30% of all the chocolate of both types and this and we are going to chop and this will be the seed the milk is almost completely melted the dark chocolate needs a little more but I turn the heat up in that shy time, yeah, it's okay, Sola, is it?, oh, let's turn that off, oh, it's off, okay, I'll take it off, but I mean, I think it'll be okay, I'll ruin it, it's just a little inconvenient, well , that's more or less. how the program works, so okay, come on, speed, oh, you're really stirring.

I've heard that vigorous shaking is supposed to help with crystal formation. Okay, yeah, we're just stirring until our chocolate seeds melt if we want to speed it up. We are close, it will start to cling to the container, it will feel very thick and settle on you, okay I'm 74 years old, oh boy you should go back over the water. Everyone outside, like it has to be cold, so me. I'm ready, it's okay, it's a danger to the post, I mean, it just cooled it, it didn't temper it, it's just okay, it's so annoying in the heart, so now I'm doing a little test on parchment to see if it's tempered .

I want it to be sweet and frozen. shiny and it should break instead of bend Claire keeps hearing the snap I think we should stick with this guy as long as it's okay yeah look at the texture of that versus this let's just cool it like I said I didn't want to make milk chocolate. Anyway, yeah, we're going to use dark chocolate, okay, I'm going to dip it in the cold place, so I'm going to keep this moving so it's nice and smooth for us, we're going to get really Wonka, that was really fantastic. that was the best as I've covered anything in chocolate, it's so much easier for people, yeah I don't know how you do it, they look so shiny, you're so shiny, they're totally ready, we're just surrounded. so much tempered chocolate right now this can't be anything we're going to win there you go oh you know what I forgot this is just flake salt so cool so we're going to let them set completely and then we'll come back and try I can't believe how quickly passed here over the storm oh yeah, he's talking about the storm, this would be here in three minutes, yeah.

Oh, in the morning until 5:30 p.m. You just skipped the best part though sudden power outages icy roads wait to see from below um do you want to try some of these yeah can you tell which ones are homemade? I would say yes, correct. Soula tempered the chocolate and did such a good job that it was quick. and furious but it worked and I learned some things that's Claire Sabbats thing, she lives her life a quarter of a mile at a time Oh, like it's windy, huh, you can definitely see the layers, that's it, that's it, oh well , I'm surprisingly unstable, yeah and like falling apart, yeah, you know what I'm glad it's dark chocolate because it's pretty sweet, success, thank you, admit it, you're a little surprised, definitely surprised, I thought you'd get close, I didn't think you'd get that, oh.

I love to hear it's happening oh it's happening no of course I think you want to try the tempered Butterfinger chocolate alone it's really good thank you oh look at it now the 2015 team 15 minutes ago it was totally lit up outside and now look. It's the duties of the head eunuch and you have no idea that you say wow, I think you got crushed. I feel like this is one of the best yet oh yeah well I couldn't do it without you thank you Sola thank you lunch with me two years for you. I have a bit of a temper chocolate demonstration you want butter no later better put a finger in my Butterfinger here I made one for you oh from the beginning I see that you achieve some nice layers hmm color a little off well I didn't tie a knot oh I didn't put any coloring in it .

I forgot, oh, you forgot, yes, sticky, not sticky, but it can be a little sticky, oh, not bad Claire, thanks, actually, great layers of clay, thanks, it's like a fucking God Butterfinger . Damn, oh, that was a good bite Claire, well I'm proud of you, you did a great job, hey Fred, really, that damn guy just blocks the plates in the flakes, you did a great job, player, oh, that was a trap. I was a little worried about that actually. it makes me feel good thank you here that's why I'm here Claire oh thank you Brad I know I should open it number blue skies sunshine now I'm Claire go home that's a summary of the day yeah oh yeah oh yeah five o'clock Close it, another one in the book surprisingly fun.

I thought this one was going to be a lot more frustrating, but I learned a lot and wasn't too bad, so best-case scenario for what could have been a really challenging Gormie. you get one that you think is going to be used, it's getting hard, you think it will get hard and it's easy, it doesn't matter, it's not any other way, always have zero expectations and you will never be disappointed, it's a kind of philosophy of life. adopting lately this is how to make a gourmet Butterfinger for the filling in a small saucepan combine 50 grams of dark brown sugar and 50 grams of granulated sugar 100 grams of light corn syrup 20 grams of water a pinch of salt and the drop of pasta of vanilla cook over medium heat stirring to dissolve the sugar, then bring to a boil and cook until the mixture registers 270 degrees Fahrenheit on an instant-read thermometer, remove from heat and add a quarter cup slowly.

Atene, mix with 3/8 teaspoon of baking soda, pour the mixture into a Silpat. and use the Silpat and greased hands to fold the mixture over itself several times to aerate it, transfer it to a greased parchment-lined loaf pan and place a layer of natural peanut butter in the center of the sugar mixture, then fold Place the longer ends of the sugar mixture over the peanut butter to enclose it, stretch and fold the mixture as many times as you can before it begins to harden, when you feel it harden, pull it into a long strip about an inch and a quarter thick. wide, use a knife to cut the caramel. crosswise into two-inch pieces, let cool completely for chocolate coating in a metal bowl placed over a large saucepan of simmering water, about 340 feet grams of dark chocolate at 130 degrees Fahrenheit, stirring continuously, remove from the heat and add 147 grams of finely chopped dark chocolate. chocolate then stir continuously until the temperature drops to 78 degrees Fahrenheit preheat the mixer over the saucepan until it reaches 86 Fahrenheit first dip the base of the candies into the chocolate and then place them on a baking sheet lined with cold Silpat, trim around of the candies place the candies on a wire rack said on a rimmed baking sheet and pour more tempered chocolate over the top by vigorously tapping the counter to roll the entire surface of the candies, let them set completely.

Did I write that? That's not my hand. The one who is writing is dad. I'm sure Dan Roden thinks Dan is trolling me on vacation.