Pastry Chef Attempts to Make Gourmet Almond Joys | Gourmet Makes | Bon Appétit

there's 19 grams of added sugars in 145 gram packet that's 38 percent of your daily value I think the reason we keep getting sick is because 60% of my diet is white sugar between the cake shoot and recipe testing and this nonsense hi everyone I'm Claire we are in the v8s kitchen today and I am making gourmet almond joy almond joy were one of my favorite candies that you've got trick-or-treating although I also liked mounds but I love the combination of nuts coconut and chocolate I'm kind of excited excited for this one I know just from the start because isn't even here I don't need him for this because I already know I'm gonna temper some chocolate tempered chocolate it's chocolate that is heated cooled and then heated again to specific temperatures so that the chocolate has a firm snap I mean I've done it several times I feel more comfortable with that process I mean I can't really split them without one of them kind of breaking I can't do it anymore I quit in my mind it's like toast some almonds temper some chocolate makes sort of like a macaroon type filling and like sim that hard who makes almond joy Peter Paul I have never owned a Hershey's company if you look at that interior of that almond it's definitely toasted which is very important the problem is with the Hershey chocolate and the coconut it's so so sweet now you know I don't taste a lot of the almond flavor I could definitely see a fancy chocolate filled with like an an almond coconut filling so I think it actually can very easily be elevated to something on that level mostly just by dialing down the sweetness improving the quality of the ingredients and trying to I think get like better coconut flavor out of the filling there's nothing that I'm anticipating at this point like being particularly onerous or difficult there's the bar the fun size and then mini it's about six centimeters long two and a half centimeters wide and not including the almond a centimeter and a quarter thick for the purpose of comparison maybe it's best to go with the regular size Oh interesting so the almond appears to be covered in chocolate before it's placed on top of the coconut there's like a little ring the layer of chocolate around the filling itself is very very thin the filling itself is firm but malleable it does leave sort of a sticky feeling from the sugar corn syrup or whatever it is I'm mostly just like how chewy tis from the coconut I mean it's sort of macaroon like it's just like a thing I know how to make and they're pretty easy hey Brad you're doing are you gonna pull a weapon out of that box again can you tell me do you like coconut can I love um enjoys all right here have one I don't know I never liked how wet the coconut was oh really this is a saturated and simple syrup I think more likely it's corn syrup I was basically thinking I was gonna make make macaroons there's no similar I know right are you here later all day do you want to do are you busy of course but like not too busy to temper some chocolates no I have no idea doing that I think we should do a side by side we no no we don't make anything there you've made that very clear a lot of people are sending me messages about Suvi tempering ov5 works great maybe you can just help me set up the bats wait where you have to go over there fine I got a little thing you got a little bit of garlic in your ear I have something going on exactly no I would give you advice but I have no advice because I get sick all the time I love this candy it's I love it too I like that it's a toasted almond it's a really properly like good crunch but I just think you can't you can't taste it because there's yeah mmm which is a very requested for me makes subject the coconut is more toasty in a Samoa because it's baked I think that could be room for a little bit of toasted coconut maybe just toasting a portion and mixing it in that could be fun that was the scariest candy as a kid like look at it I think someone's trying to hide like a medicine in there so that feels like are you gonna go darker on the chocolate yeah for sure there's something that coconut and dark chocolate that works very well I want to know if I can use here a little oh yeah coconut crank what's it called the rotary a coconut something with rotary in it something drank something thing it's greats coconut is what it is and it does a great job especially terrible pun fine grab my favorite part reading the ingredients corn syrup milk chocolate rocket sugar apple butter black Joe well fat that CCGT I reckon coconut sugar almonds contains 2% or less of vegetable oil palm kernel oil palm oil flour oil cocoa away parentheses melt hydrolyzed milk produce a tendency soy sodium metabisulfite to maintain freshness corn syrup as the first ingredient is not a surprise I'm sure it's present in the filling and the chocolate so there's like a lot of stuff in it but ultimately it's the main components are coconut chocolate almonds sugar sweetener of some kinds I'm still confused about Peter Paul and why that's a little tiny label on all of the boxes and bars that's why we have the internet to find out oh wait Peter Paul candy manufacturing company it's a candy making division within the Hershey Company oh it was founded in New Haven Connecticut in 1919 by six Armenian immigrants led by Peter Paul hallo Gian okay well that solves that mystery this is the almond joy bar was introduced in 1948 using milk chocolates and a dark chocolate and adding a double toasted double toasted almond on top I've never really heard of anything referred to as double toasted I don't know why you would need to double toast it one toast as long as it's thorough should be enough to make any sense there are a lot of videos and recipes online for homemade almond joy oh Epicurious has a recipe so this has sweetened condensed milk so it is sort of a spin on macaroons let's see what Ina Garten this coconut macaroon recipe looks like can't go wrong sweet and shredded coconut sweet condensed milk you know extract egg whites salt okay that's all I need to know the almond joy has three basic components the chocolate the almond and the filling the only one of them that requires any I think real like development and testing is the filling so that's where I'm going to start and my plan step one is crack some coconuts and start shaving alright time to crack some coconuts ow pinched my finger I'm fine it smells okay this is a bad one I can already tell this one's moldy I toss it I'm glad the water didn't break apart so then it doesn't contaminate this very tough nut to crack all right this one looks really good but I might be going to Hawaii but I mean we can't have a little taste of the tropics right here mmm delish so here's Chris's rotary grinder whatever we call this thing okay right so you see the bottom how it creates a suction so that's how I anchor it to the counter all right that's actually pretty firmly in place [Music] [Laughter] oh all right here's my coconut it's pretty wet I do think that I want to try to dry this out of it I'm gonna spread it onto two baking sheets and put it in a pretty low oven I don't want it fully dried to the point where like it won't stick together and there's no moisture left and I kind of lose some of that chewy texture I think I like the idea of adding some proportion of toasted coconut this is finely shredded unsweetened coconut I'm using this because in order for the coconut to toast it has to basically completely dry anyway so there's no point in using the fresh stuff it'll be a different color but I think it will blend better because it's so fine okay and then check both first the toasted because that can easily burn oh oh yeah nice even toast so you can see there's some moisture left if I press it together it compacts I'm glad I didn't take it any further because I think it would be unpleasantly dry I'm gonna get this into a bowl put that into a bowl get my scale out and start mixing I'm gonna gather some of my other ingredients that I'm thinking about using coconut butter organic coconut cream sweet condensed milk I'm gonna basically take small amounts of the coconut and do a bunch of different tests it needs a little dry I'm having second thoughts about the toasted coconut I want to try version without it way too much vanilla extract I think it's good I do wish still that it had more to add more coconut flavor it's coconutty yeah I just think it's easier to dry idiot slow dry I might try adding pulsed you know like the big sweetened flakes of coconut the shreds sure like they're so chewy I actually love that stuff I do too because I just think that these pieces are too fine right and because it eats a little dry I'm gonna try to rehydrate the fresh coconut that I dehydrated right with coconut milk right just see what happens I'm inventing this process as we speak so I don't think I'm doing anything wrong as Fred says this is a test kitchen this is I think reading better less dry like there's still a fluffiness to it but it also has more weight overall I need to introduce more different textures into the filling so we're gonna get our hands in some sweet and shredded coconut for tomorrow pick this back up using all the same ingredients and in the meantime just to get ahead for tomorrow I'll toast some almonds very very well toasted and then they'll be ready to go it's not even six o'clock and everyone piece down so but I'm not on their timeline I think tomorrow will be I'll get most of it if not all the work done so I don't you call that optimism or like delusion so today we have that sweet and shredded coconut that I'm gonna use to try to get that same really cute texture I kind of love this stuff I remember eating it as a kid like out of the bag because my mom had it for baking or something hopefully today will be about getting the filling right and then pretty much assembly in a mood to grab the scale the bowls and spoons and just kind of start mixing going to have to throw this coconut in a food processor because the flakes are pretty large but I do want to leave them larger than the fresh coconut from yesterday that we ground so 10 grams of each [Music] hmm Karla mud tasting something the only thing it doesn't have is that like shiny squishy stingy tech mmm you know what I mean yeah it's more solid and I feel like what is going on in here but I think under a little yeah I have more fresh coconut should I use the fresh coconut and and like grind it into bigger pieces and add that I want to basically create thin shreds first I have to separate the flesh from the hard outer shell this is having some difficulty I mean I could try rather than trying to break up the meat break up the shell around the meat oh I think I didn't give up it did its job the problem with the rotary grinder or whatever it's called is too small especially once I dried it a bit fair enough yeah this guy yeah actually that's a pretty good job you know that's what I'm gonna try and then I'm going to he got one all right oh man here I'm gonna hold the mallet them how it'll work there is a three pound engineer's hammer in there but I have to grab somebody out all right no worries this'll work I really wish I could do this for the first time not on camera cuz I don't know what's gonna happen everything's fine nothing's happening Chris hi yeah Oh see you're doing it in a much better way all right well you're doing a great job yes that's good that's good you got it started thank you it made me not look like a total idiot [Music] okay that worked all the coconut meat is separated and I'm gonna start peeling I'll rinse it at the end and then I'll grade it I already have dried coconut so I want to leave this pretty much as it is once I sort of figure out my mold apparatus I can move straight into the filling and I think it's gonna be very close to what I already did just small tweaks and then I'll just move into forming my thought is form the filling into like long bars cut lengths and then use the rounded edge of some cutter to create the curve from other side are you really sure you're busy no doctor can see yes will you help me yeah to make a mold mold I'd a bit oh I get it I think I didn't I didn't get it but that was funny I see you got a nice pair of snips there I'm trying to remove the inner the inner part of the moon circle yeah we force it yeah that's where you come in I know I'm chilling I don't know what I think is gonna fly off and hit me in the face but yeah yay thank you I'm just gonna match the curve yeah and we'll see ten knockers Union but what good knockers what is a tin knocker like the like hdhd I don't ever spell you know that guys that do a duct work ten Dockers I'm not familiar the ten knockers you mean they don't can you set up the water baths for the tempering the chocolate oh I don't let me see if they have two of the CDs okay I would love your help with that now I'm gonna make the filling mixture I'm gonna do one part yesterday's coconut one part today's coconut in two parts I [Music] think it looks really really good mmm Chris I'm gonna give it a quick sorry when it's not true sweet good right oh it's so good not too sweet no no toast I'm gonna pull some out and add a little toasted just to have an option Chris said it was good which means I feel pretty golden Chris is never wrong I do want to try maybe I take some toasted coconut oh we're gonna do the toasted and the play in side by side Oh Brad okay one where's Rota we're trying to temper chocolate using sous-vide and the reason it works well theoretically is because very constant temperatures no problem but that's having some technical issues it says you're paired no good what's happening a lot enough yeah yeah that's gonna make a profile and all that all right so that's preheating what Fred the the light changed color I think it's working it's pulsing I listen I'm very familiar with these units I might have joined this one wow wow it was working for a while but then it started posting today I took the three good ones to use and I think I left this one here keep the other poles classic oh my god so we don't have any other three big machine immersion circulator we did this the old-fashioned way so you're saying God is your dama I was really hoping I could just have you do the whole part a lot of things happening this kitchen right now grills on fire bread is stinging up the whole kitchen with sauerkraut anyway Road is on the case of the broken immersion circulator we might be able to get our hands on another one today but regardless I have to form the filling so I'm going to work on that and I have my toasted filling and my untoasted filling [Music] [Laughter] hold on fortunately the filling is holding its shape pretty well so I don't think I totally ruined it everything's fine I'm going to use an almond to create little depressions so that when I cover them in chocolate and place them on the filling they have a little area to rest okay so I'm going to cover these and set aside and repeat the same thing with our filling that has a toasted coconut in it the good thing about this taking a very long time is that Rhoda already came back with a new sous-vide machine so here it is so here's what I think I'm gonna do I need to temper chocolate in two batches want to coat the almonds and then I need a second batch that I'll use for enrobing we're just looking for a vacuum sealer you don't know where it is Gabby Fred hide stuff vacuum sealer wait if that's connecting Brad do you know where the vacuum sealer is no it says poor connection are you with a ferry we're here where where Oh seriously where are you sounds like you're in nature okay thanks Brad I believe that for a second it's really okay i'm tempering chocolate sous-vide i'm gonna cut this to make a bag melt the chocolate at 115 fahrenheit a detaining agitating bringing it down to about 81 fahrenheit and then raising the temperature back to around 90 fahrenheit moving on to coating the almonds my plan is to off the bag put the chocolate in here add the almonds and then fish them out one by one with the fork and place them on top of the little fillings yeah I guess I should test check the temper so for the test strip I just kind of make a stripe of chocolate on a piece of parchment the idea is that it dries in like less than 30 seconds and that it gets that a shiny finish it doesn't really seem to be drying I'm just gonna keep going just because it's getting late never wants to go home the test strip did not set so I don't think it's tempered so you can see it's not hardened at all I don't want to talk about it I don't think we should talk about what do you want to talk about Dan I have no idea what went wrong I did everything it said that's not tempered because it's still liquid duh maybe it's true think of a tester if I don't know I think I've been keeping okay there's an important update the test strip is still not set but these early almonds that I placed look like they have set which is a good sign so I still have hope that the chocolate is tempered and that my test strip was just too thick yeah I can do I can do Kenji's test we're gonna put this knife in the fridge and test it in three minutes and see if it comes out snappy and firm it's yeah it's time it's definitely tempered I wish I already knew because these sets so fast yeah so alright I think it worked too well now I can't place the remaining almonds on top here because this is what happened so I'm going to try to just very gently rewarm enough to place those final almonds yeah well these look terrible for the next stage of enrobing I'm going to transfer these to the rack at an angle so that I can basically just pipe straight from the bag to cover in chocolate give it a tap and let the excess fall down below we're gonna wrap this up so overall I think they look really good they look beautiful and very uniform which is nice these aren't quite finished I have to add the chocolate on the bottom so I'm gonna let these set and wrap up the other ones that I haven't yet covered but now we have these good references when we come in tomorrow morning and we're gonna repeat this process hopefully it'll be a lot more seamless and then we'll be done all right it's day three last night I think we ended in a good place I am very curious to see what has become of the ones we cover yesterday Oh No Rhoda you didn't do anything I it was me look at them they look terribly the chocolate bloom so streaky why something bad happened to the chocolate I think it's because I covered them these look so good those are the original you should just read him for chocolate and do another cast I all I did was before they said fully I just did that and then put a little plastic over it you should do research yeah I knew this is gonna happen so bloom is this kind of chalky looking coating on top of the chocolate sugar bloom feels dry and does not melt to the touch well fat gloom feels slick and melts let's see I think that we have both I might change the method where just dab chocolate in the wells and place a fresh almond on top rather than coating the whole almond and then cover the whole thing my plan today was to come in slap some chocolate on the bottoms finish and robing scrap that plan the plan is basically start over alright so will you do the filling I'm gonna do just some research and then I'm gonna start forming lipids that are responsible for fabula moves through pores and cracks in the chocolate what's happening is the facts in the filling are migrating like chocolate is porous so it's Mike it's being pulled and migrating to the surface chocolate is very sensitive to fluctuations in temperature so I think maybe was just too hot in here let's hope some faculty might be inevitable but we can prevent it from happening or decrease the chances of it happening by storing it cool at a cool temperature and making sure it's well tempered I have some sense of what we're dealing with now when we try again I feel more confident [Music] [Music] I have my second bag of chocolate that's just been holding it temper hopefully and it's time to coat the bottoms just gonna retrieve the tray they are pretty streaky it looks like a marbling effect so there's two different surface textures so I don't they're not ruined I'm not I'm not gonna review them time time anyway and we're wrapping this up so I would say it's acceptable it's not something is happening with the chocolate temper or it's fat migrating from the coconut it could be any number of those things and or combination I don't know what so anyway just move this along I'm I'm certainly not gonna say anything Chris is gonna notice Chris not a good time seriously [Music] I don't think the streakiness has gotten worse that's good they look good especially if you sort of quickly because they get over them with your eyes and cross them a little bit just don't look too close overall considering like uniformity regularity of shape overall dimensions I think they look great at the point I wasn't even competing with almond joyous compete with myself so I mean that's what I'm that's what I'm up against it's not that hard alright pretty decent snap I think the balance of flavors and of like the amount of ingredients is pretty perfect I mean this is ramiz ideal I was able to achieve a thin layer of chocolate between the almond and the coconut I love the way they taste like I want to keep eating it it's really good I do think that chocolate is tempered I just want to know what I'm seeing am i right that I'm seeing some striations in the aerobic yes okay you are it's not an optical illusion it could be that the chocolate didn't temper properly which is just like kill me now it could have been on purpose this could be a disco bound yeah there you go right you know what I like that there's chocolate surround under the almond yep I actually made depressions in the filling and then dab put a dab of chocolate in it and just put the almond I toss the depressions it's delicious it's a good candy oh it's great mmm admire it the profiles Wow this is homemade this is theirs Oh yours looks much cleaner Oh add more coconut flavor mm-hmm I'll indeed very I'll indeed more almond flavor Emily that yeah maybe just a higher quality almond I think it's like a fresher almond that we roasted yesterday there's no getting that nice like chewy coconut yeah yeah well done thank you I've been saving this half for you my coconut flavor it feels real yeah at this point this last three days have not even like it's topping about almond joy and it started being about chocolate tempering the mystery remains I'm excited to temper chocolate again because now I kind of a mad at it and like the anger is motivating me aside from that issue I actually had a lot of fun doing this I think it was very successful in a lot of ways truly something that I enjoy eating and like eating and think it's delicious and I'm excited for the next one which is gonna be a savory here's how you make gourmet almond joy gourmet slug Geor ma Y toasts raw almonds in a 350 degree oven until they smell deeply roasted 12 to 16 minutes set aside to cool in a food processor whole sweetened shredded coconut into fine pieces open a fresh coconut and finally grind the flesh using a hand cranked rotary grinder do you hydrate coconut in a low oven then moisten slightly with unsweetened coconut milk take the second half of the coconut and pry the meat away from the top shelf shred the fresh coconut in a food processor using the smaller grating disk then pulse to break up to the size of the shredded sweetened coconut dry lightly in a low oven combined 100 grams sweetened shredded coconut 25 grams finely shredded dehydrated rehydrated coconut 25 grams freshly grated coconut 80 grams sweetened condensed milk 30 grams unsweetened coconut cream 50 grams warm coconut butter 1/2 teaspoon vanilla paste and a pinch of salt mix well to combine then way out into 12 gram portions form each portion into a compact rounded rectangle about five and three-quarter centimeters long use an almond to make small depressions on each coconut patty to temper chocolate seal ten ounces of dark chocolate into each of two vacuum sealed bags and they'll completely in a 114 degrees Fahrenheit water bath heated with an immersion circulator add ice to water bath to drop the temperature and set an immersion circulator to 81 Fahrenheit agitate bags of chocolate as they cool then raise the temperature to 90 degrees Fahrenheit agitating constantly dry off one bag and snip a small opening pipes a small dab of chocolate in each depression on the coconut patties and press a toasted almond on top of each jab generously piped chocolate over each almond joy tat baking sheet on the counter to settle and force off excess chocolate transfer almond joy to a parchment lined baking sheet chill until chocolate is set spread a thin layer of chocolate across the bottoms of each Alma joy and placed back on parchment chilling again until set I have a good dentist I really liked my dentist I need a new dentist I know see his partner because my dad does actually like got into a bad accident oh no I Bernie man a tremendous guy ah great office no Blake like it's like bright and airy oh wow Dennis took mr. prettyman that's probably hang out with it yeah really

Channel: Bon Appétit

Views: 5,406,608

Rating: 4.9333448 out of 5

Keywords: pastry chef, almond joy, claire, gourmet makes, almond joys, claire saffitz, claire bon appetit, claire makes, claire makes almond joy, gourmet almond joy, gourmet recipe, how to make almond joy, how to make almond joys, almond joys recipe, almond joy recipe, homemade almond joy, claire gourmet almond joy, almond joy bon appetit, bon appetit almond joy, making almond joy, claire saffitz 2019, making almond joys, make almond joys, almond, food, bon appetit

Id: BSWsCQ5bGvo

Length: 31min 19sec (1879 seconds)

Published: Thu May 09 2019

Reddit Comments

[u/PsiMasterPsi]

Dig the Chef John tappa tappa shout out at the end.

[u/dudeitsjon]

Claire, shes a killer.

[u/Procrastanaseum]

I love coconut but I hate Almond Joys and Mounds. Something about the texture and taste of the coconut they use is really gross to me. I bet Claire's version is 100x better.

[u/Gamer_ely]

Claire vs tempering chocolate. One of the greatest rivalries.

[u/jctwok]

I laughed, Brad. I laughed.

[u/Gutenborg]

I had a friend growing up that was born with only one testicle. We’d say “Almond Joy’s got nuts, Mike don’t”

[u/doungwang]

Wow!, I want to try too.

[u/TipiWigWam1]

So, Claire loves chocolate, coconut, and nuts. I'll have to stop by the store to get some chocolate and coconut.