Binging with Babish: Sandy Frye's Appetizers from Bob's Burgers

your burgers go great with Frye okay that's a wrap Wow great day everyone hey all this acting makes me hungry let's celebrate with some sesame cheddar blast we don't have that maybe some toasted jalapeno points is that a thing mozzarella volcanoes um we just have Burgers and Fries Sunday hey what's up guys welcome back to binging with babish where this week we're taking a look at those weird appetizers ordered by sandy fry and Bob's Burgers all of which I think we can accomplish with puff pastry but sometimes you don't always have puff pastry sometimes you have no puff pastry so what's a fella to do well there's a few shortcuts for making quick puff pastry I'm gonna try out two different recipes and see how they fare first up I'm combining 8 and 1/2 ounces of all-purpose flour 4 ounces of cold cubed butter and a good pinch of kosher salt that I'm going to cut together using a pastry blender a pair of rapidly moving butter knives or my own damn hands whatever tool you use we're trying to get the butter down to pea-sized pieces before adding 3/4 of a cup of ice water start by adding most of the ice water mixed together with a wooden spoon and if it's too dry add the rest then once you find yourself with a crumbly but cohesive dough we're gonna turn it out onto a none floured work surface and bring it together into one unified dough ball then we're gonna wrap this in plastic wrap then pop it in the fridge for 30 minutes just enough time to hydrate the flour and make sure that our butter chunks aren't starting to get melty once your dough is nice and chilled we're gonna roll it out to about 12 by 4 inches just something longer than it is wide it's fine and then we're going to fold it into thirds kind of like a letter this is a way that we're going to make the dough a little bit more cohesive without building up too much gluten just keep rolling and folding until you get a semi smooth dough for me it took three rolls of boats it's during this time that you can contemplate why you didn't just buy a puff pastry I mean it's cheap and it's widely available and push those thoughts down push them down all right now this guy's going back in the fridge for a few minutes while we grate some frozen butter you can do this by hand but a food processor with the grating attachment makes it a whole lot easier the frozen butter is going to allow us to laminate butter into our dough without the constant folding and refrigerating and folding and refrigerating that we normally gets with puff pastry instead we're going to spread about half a sticks worth of grated butter over roll that dough and fold it in on itself like a letter I toss the grated butter with a tablespoon of flour by the way to keep it from sticking to itself and now we're back to rolling and folding and rolling and folding twice before we add another layer of grated butter our objective here is to get as many distinct unmelted cold layers of butter into our dough as possible so by doing an extra single fold like this and rolling in try folding like two more times by my calculations are getting an extra nine layers of butter don't check my math I don't know what I'm talking about and so after an additional 30 minutes in the fridge to make sure the butter stays cold we are left with buttery flexible pliable puff pastry that we made in just over an hour but what if you want puff pastry in under an hour well for that we turn to this recipe which is closer to a biscuit dough than puff pastry this time we're cutting together two sticks or eight ounces of cold cubed butter into the same 8 and 1/2 ounces of all-purpose flour and this time we're adding half a cup of sour cream as our wet ingredients this apparently adds a little bit of flavor and makes the puff pastry a little bit more forgiving now we're doing the same roll out fold up roll out thing until we have a cohesive piece of dough that we're then going to fridge for a solid 20 minutes just to let it firm up a little bit the key with virtually any kind of pastries to keep things as cold as possible we want the butter melting in the oven producing steam and producing rise so after it's rest in the fridge I'm going to roll that and fold up this dough three more times and then give it one last 20-minute fritsch break before we roll it out and use it I don't have super high hopes for this one because frankly it was too easy puff pastry under an hour give me a break but let's roll it out and see if it can rise to the occasion in the oven that's what she said I'm sorry so I cut out little rounds of our sour cream puff pastry our quick butter puff pastry and some store-bought puff pastry I'm just gonna hit him with a little bit of egg wash a little bit of salt and I'm gonna put them in a 400 degree fahrenheit oven for about 15 minutes to see how they fare don't worry I promise we'll get two appetizers soon now I rolled out the store-bought stuff a little bit too thin and it got a little burnt so just ignore that but look at these beautiful layers on the butter puff pastry it tastes absolutely beautiful and so does the sour cream one it's a little bit more tender and it's a little bit less pastry like but it's got a nice buttermilk biscuit thing going on so I think it's the perfect candidate for a sesame cheddar blast which we're going to make simply by spreading some aged cheddar cheese over half of that puff pastry flattening it down trimming off any uneven edges and cutting it into half inch wide strips and you might want to do it perpendicular to the way that I'm doing it mine turned out a little bit too long but no matter how you cut them Lloyd twist them into twists which were then going to place on a parchment lined baking sheet and we're going to brush them with some sesame oil this is where the sesame part comes in from sesame cheddar blasts and then just for some sesame extra credit and some visual flair we're gonna hit these guys with some sesame seeds so we're in a pop oven to 400 degree oven for about 15 minutes until they're nicely browned the cheese is melted and we want to eat them very very badly first we got to use a thin metal spatula to separate them from the parchment paper while they're still warm and check out that crumb of that you can't really see it can you let me get a little bit closer look at that perfect for the big game but what about toasted jalapeno points for that I'm going to use our puff pastry to make jalapeno popper turnovers combining in a medium bowl eight ounces of softened cream cheese a whole bunch of seeded and diced jalapenos and maybe 6 ounces of shredded mozzarella just go ahead and push and smear that together until it says he's a cheesy mass slice up a couple spare jalapenos for garnish down the line and then roll out your puff pastry this time I'm going with the store-bought stuff and I'm dividing it into 9 square shaped squares each of whose edges I'm going to dice with a beaten egg all four edges there we go and a generous dollop of our cream cheese mixture inside they're going to fold it over on itself and crimp it shut securely with a fork rinse and repeat with the rest of your puff pastry dough squares making sure to crimp it very tightly because we don't want any cheese blowouts then we're gonna give everybody a brush down with the aforementioned to be neg this is gonna give us a nice golden-brown crust followed by a little sprinkle of kosher salt and a sliced jalapeno garnish then this guy's going into the same 400 degree fahrenheit oven for 10 to 15 minutes until golden brown and puffed we're gonna let these cool off a little bit before attaining a kind of disappointing cross-section but flavor-wise these are a dead ringer for jalapeno poppers and I will proudly call them toasted jalapeno points and now for mozzarella volcanoes whatever the hell those are you'll notice that I've rolled out our first butter puff pastry which I'm cutting into purposefully uneven strips one side wider than the I've been sprinkling these strips with grated mozzarella grated Parmesan and grated Romano for some flavor bonus points you'll notice that i'm leaving the ends of these pastry strips naked because i want to brush them down with egg wash which is going to help our volcanoes adhere to themselves when we roll them up like so starting at the wider side of the strip and ending up at the narrower which is going to give us a little volcano with a bat rinse and repeat with the remaining strips you're gonna find that the cheese bunches up naturally on one side just try to make that side the top of the volcano we're gonna bake these at 400 degrees Fahrenheit for 15 to 20 minutes until deeply golden brown and crisp separate from the parchment paper using a fitting spatula and it's time to present but first I want to make these mozzarella volcanoes for volcano life with a little bit of warm tomato sauce spooned over top you know like lava and they ended up with a texture not unlike Brazilian powdered acacia anyway even though we made all three of these delicious appetizers with three different puff pastry dough recipes they all turned out light flaky buttery tender puffy crumbly everything you and your big butch boyfriends are gonna be looking for during the big game [Music]

Channel: Babish Culinary Universe

Views: 3,628,345

Rating: 4.9590321 out of 5

Keywords: cheese, poppers, sticks, superbowl, snacks, puff pastry, super bowl appetizer, hors d'oeuvres, straws, mozzarella, mozzarella volcano, bob's burgers appetizers, super bowl snacks, pear qwerty horse, turnovers, binging with babish, butter, how to make puff pastry, bob's burgers, volcanoes, jalapeno, how to make quick puff pastry, appetizers, party appetizers, cooking with babish, quick puff pastry, babbish, jalapeno poppers, superbowl snacks

Id: 3LXTGVN3ZOg

Length: 7min 50sec (470 seconds)

Published: Tue Jan 29 2019

Reddit Comments

[u/84ndn]

was that his own face on the back of that wooden spatula??

[u/Kozlow]

Triple B. Big butch boyfriends.

[u/TRUmpANAL1969]

Before the Video: How the fuck is he going to make cheese volcano.

After the Video: Wow fucking impressive! 👏

[u/da_chicken]

I feel like Babish is just looking for excuses to eat more puff pastry.

[u/stickel03]

I got way happier at the mere mention of Pão de Queijo than I should have. We Brazilians are starved for any sort of representation on any media.

Speaking of which, u/OliverBabish, why not try your hand at some Brazilian recipes? If you need an excuse, there are a couple mentions of Brazilian dishes - deep fried cassava, moqueca baiana, pastél - in a recent Ducktales episode, "The Town Where Everyone Was Nice". (and might I add, feijoada and, yes, pão de queijo)

edit: english hard

[u/unlucky321]

anyone know the song used in this one?

[u/chunchun1]

Has anyone else noticed that this is listed as season 1?

[u/ScottyDoesKnow94]

Is there anywhere I can buy his wooden spoons?

[u/[deleted]]

I pictured a mozzarella volcano as a massive science fair style volcano made of dough instead of papier mache filled to be overflowing with mozzarella 'lava'.