Pastry Chef Attempts To Make Gourmet Gushers | Bon Appétit

you can speak up in church the Lord right you try make me go sure this is hard [Music] I'm Claire and this time we're gonna try to make gourmet gusher [Music] this is exploratory phase so you can figure out what these are I had gushers once as a kid okay I think we're gonna have to work on presentation you think this this is not the goal so so this it's kind of oozing but this is a gusher it's kind of vaguely shaped like a gem or like a jewel they clearly have a seam running down the side that tells me that they're like two pieces smushed together the center is that syrupy sticky kind of like pseudo liquid I mean it really does kind of have the texture of corn syrup like a very very thick syrup oh I did it it kind of has like a like the texture of like of Twizzlers and then of course the liquid inside which is not that much it's not like I wouldn't say that it's gushing I learned oh you can tell what the flavors are love gushes yeah B Griffin Argentina has never had a gusher squishy so it's not really liquid it kind of reminds me of a cough drop I want to taste like this is something else I mean I'm curious to really look at the ingredients and explore sugar corn syrup dried corn syrup pear puree concentrate which I find fascinating pear has a lot of pectin modified corn starch fructose malted dextran homeboy cottonseed oil Darin carrageenan grape juice concentrate mr. Ives sodium nitrate I didn't see naturally haskins the trainer and then xanthan gum and then they say gluten-free there has to be something of all these things with stabilizers and thickeners and like they have to be stabilizing and thickening something so there is like kind of fruit layer things derived from fruit in it that gives me some clues and now we're gonna go online see what else we can find fruit gushers occasionally just called gushers are fruit snacks and the shape of elongated a hexagonal by pyramids the center of each crusher is a thick sweet liquid and it's surrounded by a chewy gelatinous sugar covering now we have to figure out how I'm gonna make and I need any molds Amazon has candy molds this looks good yeah so it's not quite gonna be a pyramid shape but it'll be pretty close we'll try three different methods for filling them I mean and I have to also work on getting like the set the set right for the outside so okay cool so that that's the game plan I hope I don't look stupid at the end of this this is all my attempt to make that outer chewy part of the gusher one option would be to take fruit juice and sort of naturally thickened the fruit so what I'm gonna do is take a fruit very high in pectin like green apple and make a green apple of jelly and then use that as the base add fruit juice and gelatin to that so that I get through like a natural thickening effect and now I simmer it and that's really just to kind of extract all that pectin and let me grab the fruit juice because I think I have to start thinking about how I'm gonna get that liquid Center InsideView 100% pomegranate juice freshly squeezed blood orange juice and it's like mango nectar okay so one idea is I like take a little frozen tiny ice cube of juice and press it into the center so it suspends and then I put them together but like how do I make an ice cube that small I I did have one idea hold on this might not work I'm just warning you I thought if I froze liquid into the straws and cut crosswise into like tiny ice cubes that maybe they'll be the right size so I'm gonna go test them and see I need something to plug the end of these straws there's no one touch that Sherrod I guess I've been there I should reduce some of this juice now so I'm going to strain the apple jelly it does sort of look like like those gelatin in it although it's not it's all that pectin so the blood orange juices reduce quite a bit pomegranate has a ways to go see how the mangos bubbling it's kind of starting to bubble up a little bit it started out pretty thick so I don't have to take that one as far the jellies at 220 Fahrenheit we added sugar on the lemon and we cook it again and we skim it and then we do the wrinkle test I'm gonna chill this for a minute or two yes Oh see how it wrinkles okay so I think we're done Oh see this is this is fruit pectin okay gelatin sheets tend to be a little more reliable and will set a liquid a little bit a little more clarity then these liquids are warm not hot the gelatin dissolves in warm liquid so I'm gonna put everything on the stove when I bring it over on the stove in a little saucepan I'll add Peter Kelly and warm it up to dissolve the gelatin and then I'm ready to fill the molds each one of these represents half of a gusher that I need to like sandwich onto the back of another gusher there's a lot of moving parts I'm gonna do the same thing now with the other two flavors hmm okay so I think the work for today it's pretty much over we filled all the molds the hard part tomorrow is like how do we fill these things I have some ideas I've no idea if they'll work but already got back tomorrow my main concern is that there's they're sticking in the mold and I did not I feel like this happened during the Twinkie process it's it sticks to the mold it doesn't want to come out cleanly and it's a little too soft so it has a tendency to break apart I have a contingency plan I'm gonna try the warm water trick and see if it helps maybe a little tray of water it's not quite boiling I run the risk of melting it down too much and losing like any definition from the molds but I think at this point this is the kind of the only option well it worked but now they're around now I lost all all the facets no I do it's a lot harder than I thought it was gonna be I have a shortcut in mind so I don't have to go through that whole process again I'm basically gonna take everything under the molds put them back in a saucepan add more gelatin and stir in the cold gelatin until it's dissolved I'm gonna spray the molds now put them back in the mold with a little oil underneath and it's starting to set up so I gotta get it in the fridge I'm feel I feel good just from like the little finger test feels very firm to the touch I think before I take them out I should do some tests on how I'm gonna get the liquid inside so Gabi found me like the tiniest spoon we have in the whole kitchen because I want to try to hollow out a little piece see if I can get in there okay I already give up hold on let me use I'm gonna see if I can use this straw to cut into the top of the gummy see if I can channel out with it just [Music] right you try make me kosher this is hard this gonna work the other thing I can try is taking the liquid that we froze inside the straws and taking like an already frozen little chip of ice and putting it inside well so let's try mango just having to improvise if I put in an already frozen piece and put this in the freezer just to keep it frozen and then we'll try fusing them okay so this has definitely frozen okay that's all well I can just use the syringe to inject the liquid into the RT hollowed out half fingers crossed there's seven forces in this batch that look good I'm gonna kind of use this extra gelatin mixture as blue I'm just kind of dabbing it around the edges and then I kind of mush the two sides together okay like I would say that that didn't not work that is a more or less three-dimensional hollowed-out gusher this is that reduced pomegranate juice I'm gonna use a syringe and fill them up okay like it's kind of working so here I want you guys to take those and try see what happens Rick has the most skeptical look on his face I mean I like I like the flavor a lot um I want the center to be a little bit thicker yeah yeah what if I did pomegranate molasses as the filling because it's kind of more of a squirter got sure yeah my plan is to unmold all of the set have that I have in the fridge hollow them out the problem before was that the pomegranate juice was really really thin even after we had cooked it down so my thought was to use a product called pomegranate this so this is much thicker you can see it coats the back of a spoon easily I'm just gonna take the two hollowed out sides use them together and use the syringe to inject the filling okay this one appeared to work really well [Music] got your overboard last one okay you see they're totally filled all the way around and they have like awesome awesome sharp edges you can see the filling in there which is kind of cool so before it falls apart I'm gonna eat it to me that's it it's like you get such a bursting sensation from the pomegranate molasses inside it's really fun it's like kind of a surprise it's fun to eat the texture on the outside it's definitely better so I'm hoping I did right by them in recreating our own version oh gosh I really really like the tartness Wow it's surprising it's good right that's good I like the flavor actually tastes real and not synthetic love the shape your poker face is impressive I could eat a entire package of those uh-huh the only concern for me yeah that's a little a little too delicate yeah delicate I think putting a pack of those in your pocket definitely not no take this the right way okay but I can take it I think you did a better job than I thought you were gonna thank you it's a tricky one I like being underestimated then you come out on top okay well thanks here's how you make a gourmet gusher cuts Rina half pounds green apples into 2-inch pieces add two large pot with six and a third cups cold water simmer 30 minutes strain liquid and stir in 4 and 2/3 cup sugar and 3 tablespoons lemon juice oil until passes the wrinkle test cool meanwhile took four cups juice in medium saucepan until reduced to 1 cup sprinkled 2 tablespoons powdered gelatin over 1/2 cup cold water in bowl and softened 10 minutes combined 1/2 cup apple jelly 1/2 cup reduced fruit juice and gelatin and saucepan and dissolve over low heat missed small octagonal candy molds with nonstick spray and filled with gelatin mixture reserved half cup gelatin mixer for later fill overnight dip the mold into hot water 5 seconds pop out suction cups use a plastic straw or paring knife to carve out eighth teaspoon cavity chill 15 minutes melt reserved gelatin and saucepan use a small paint brush to dab melted gelatin around edges align two halves and press to seal paint around sides to seal repeat until all gushers are assembled chill 20 minutes use a small syringe to inject pomegranate molasses into gusher Center children enjoy thank you no Brad does not give gratuitous compliment so I take that to heart especially about Gus

Channel: Bon Appétit

Views: 7,847,288

Rating: 4.916832 out of 5

Keywords: gourmet, pastry, desserts, gushers, candy, homemade, diy, kitchen, experiments, gourmet gushers, cheap vs expensive, homemade gushers, homemade candy, how to make a gusher, gusher challenge, fruit gushers, gushers review, gusher, fruit gusher, gushers candy, make gushers, diy gushers, how to make gushers, what are gushers, betty crocker, gushers ingredients, claire saffitz, gushers recipe, make your own gushers, gushers filling, food, bon appetit

Id: fEMxFSjmo5Q

Length: 13min 12sec (792 seconds)

Published: Wed Dec 20 2017

Reddit Comments

[u/landonakelly]

So who wants to put money on Claire and Brad fucking?

[u/Chaddcl0ps]

Considering how much work that is to make... pretty impressive.

[u/helkar]

bon appetit puts out such good videos. they tried to make twinkies also.

[u/hypnopaedia]

Squirters sound good to me, too, but that can be a lot of clean up.

[u/getName]

I just want that kitchen in my house, so much room for activities.

[u/the_drew]

You have to admire the effort she put into this.

[u/chelsea_p3]

Gourmet gusher > gourmet twinkie? https://www.youtube.com/watch?v=lD2OOTx2G9k

[u/Jardun]

Looks like she nailed it. They even look better aesthetically than the actual gushers.

Bon Appétit always has good stuff on their channel. Brad is fucking hilarious.

[u/[deleted]]

The Twinkies flashback had me bustin a gut lol