Pastry Chef Attempts to Make Gourmet Hot Pockets | Gourmet Makes | Bon Appétit

hot pockets are a form of the crisping sleeve while the actual cuisine is a stuffed bread type of food so there's two hot pockets both the sleeve and the actual hot pocket do you get it that's what I just said hot pockets are a form of the crisping sleeve while the actual cuisine ascends does make sense but it is anyway a hot pocket for the hot pocket get it okay oh my god oh oh hey everyone I'm Claire we are in the VA Test Kitchen and today I am making gourmet hot pockets I've never had a hot pocket before but I do remember the commercials and how delicious they looked it's basically it's infantile pizza right it's reverse pizza in my mind pepperoni pizza is the kind of like original or classic but I don't is that right who ate these are the kid is the pepperoni like the classic okay they call them sandwiches Hot Pockets brand sandwiches which seems dubious but it's like melty cheese and pepperoni and a crust like pretty simple actually so I've been told that the flavors of Hot Pockets like go into the dozens so this is what was available at a nearby grocery store there's like ham and cheddar meatballs in mozzarella for cheese pizza lean pocket seems kind of sad feels very easy to to gourmet just use really nice cheese use really nice pepperoni make a dough put it together and like there's no way that it won't be good you might just freeze them because they okay so these come frozen so I'm just thinking I don't have to have them frozen but they should be fully baked and then reheated right all right so it comes in these like sleeves there's two in a package not terribly impressed by the look of the pastry on that side oh wow after you click it you pop this thing down and it's like a little carrying case for it cooking time on high Cuban it whoo I'm excited smells good it smells like canned tomato or like tomato paste and try to wreck it now they've you ever had one do you want to try with me I've never had one either they are one two three it was hot well I might have been treated by the pastry because it's kind of bready and flaky at the same time oh yeah there you go it seems that to me says that there's two big sheets of pastry and of there being there's like filling goes in and then the two sides are getting pressed together the pepperoni is very soft which to me is a little bit off-putting but in general there's nothing wrong with this food at all this is perfect I mean in theory but it's like it's good so uh do you have a minute I was told by Dan that you have an interesting some interesting thoughts about hot pockets well they are gonna be microwave that was the question I had I was like do I have to freeze these and then reheat yeah we made it to your drive-thru the fries thing's gonna take a long time and I'm trying to wrap this up in like two days really yeah so you can buy this basically it created oh my god then you can do you buy it like online yeah what an interesting development can we order some of this Rick you're not busy making like eight different cookies right now right Rick it's been working on holiday cookies like a madman meatballs are not Sorella ham and cheddar five cheese pizza okay wait there's a sweet there's a five cheese pizza and a four cheese pizza which is look at the pastry on that one it looks like it has some spices on it so this is advertising that it's a garlic buttery crust if I do the pepperoni I still want to do a season 2 garlic buttery crust so there's a little bit of filling that's leaking out so where it kind of busted through that's good to know so that if my version does that a little bit I mean that can be forgiven if the original does it too sheilo meatballs I'm really excited about the garlic pottery crust which even frozen smells so good but it doesn't look as flaky as the crispy crust so I couldn't absolutely see a version where I take this kind of coating and put it on to a flaky pastry okay so these are our five inches long width is about two and a quarter so there are these holes on the top that I think are there to allow the steam to escape the kind of punctures have closed up and so the steam tries to escape through the weak points which is really the seam so that's why that kind of busted through does happen you can really see here how flaky the texture of the pastry is get a lot of that there are air pockets it's not like completely filled like the photo has you believe the flaky the flaky I was gonna say the flaky pastry the pastry is flaky which I'm kind of surprised at but it still has a softness to it like it's not it doesn't have that chattering crisp texture like a croissant does I feel like I know what I'm gonna do all right time for my favorite part reading the ingredients and this one's gonna be it's a doozy enriched flour parentheses wheat flour malted barley flour niacin iron hyemi mononitrate I believe in folic acid is friendís water reduced fat mozzarella cheese Fred easy Hoss dries part skim milk nonfat milk modified food star there's an asterisk which leads to nowhere culture salt vitamin A palmitate enzyme asterisk ingredients not in regular yes the asterisk indicates ingredients not in regular mozzarella cheese pepperoni bread this work nice salt means two percent or less of water dextrose spices lactic acid starter culture oleoresin of paprika garlic powder though diem nitrate BHA BHT citric acid brackets to protect Laver those brackets close print of beef tomato paste olive oil margarine Presidency's palm oil water soybean oil sugar mono and diglycerides soybean less than hassium sorbate and citric acid bracket preservative bracket natto and turmeric color item in a metate a toast bread this super center-left way would be Nowell fractionated palm oil i'm never my life heard the word fractionated modified food starch yeast no conditioner blend bad stuff by the tooth calcium sulfate vault l15 hydrochloride garlic powder by calcium phosphate enzymes close parentheses salt right gar liver spices right onion sodium see royal whack too late also dextran potassium chloride your acid soy flour egg whites this green screen is not big enough honey let's do research I know I already know how to make it can make it right now we could be done today can we just go watch the Jim Gaffigan bit yeah yeah let's go do that [Music] I have a plan I'm gonna start by making a dough and then the dough has to rise and then while it's rising I'm going to put together the kind of tomato base and prep my filling ingredient and my hope is that by any day I'll have like one prototype just at least one version baked for us to sample the dough is both flaky but also has kind of that ready texture where there's like an open kind of Club so to get that effect I'm doing a dough that's both laminated to produce flakiness and used it to get that kind of rise out of it all right this is the dough and I'm gonna let it rise the next thing I'm going to do is prepare a tomato sauce so I'm gonna to mixture up tomato paste and whole peeled tomatoes and I'm gonna cook my usual put a little fresh basil in it that would be good and so I'm gonna put it together on the stove and then transfer to the oven and let it cook and then I'm gonna make some tomato powder because we have time I'm just gonna take a little piece of bricks what is this one okay mmm oh it's spicy he hits me later back when I made Doritos we had some tomato powder that we ordered from the internet and we don't know what happened to it so now I'm gonna make my own I'm gonna try and I'm basically gonna take tomato paste I'm going to spread the tomato paste in a very thin layer let it dehydrate and then we come back tomorrow pulverize it into a powder now I'm going to prep my other filling ingredients and I can make the butter block which I have a plan for and I'm very excited to show you what that is let's do the butter block next I guess geez you're gonna throw it ah okay okay it's not expecting any of that okay so I have salted butter here or making something savory and I'm going to season the butter block which is the thing I was excited to show you what is that crust call him the butter or something the crispy buttery crust I'm just kind of guessing but I'm gonna do a quarter teaspoon onion powder 1/8 of a teaspoon garlic powder this is sweet paprika and several crates of black pepper so this butter I'm going to form into a block and then kind of square or rectangular you've all seen this before what I keep saying lamination what I mean is that I'm going to take a block of butter and literally fold it into the dough so that the butter is inside sort of an envelope of dough and then roll it out and fold it okay this is going to go into the fridge all the dough finishes its rise and then I'm going to prep the remaining filling ingredients it's just the cheese and pepperoni all right okay we'll do a mix of the sopressata the sweet and spicy and then unsliced pepperoni and then I'll move on to the cheese low moisture is important so I'm not using fresh which has a much higher water content and it's the enemy right now because I'm trying to make the filling as low moisture as possible I literally missed your window I'll make good deal if you bring me ham and cheddar I'll make you I'll make your Hot Pocket special yeah I think I'll put it on the sleeve I'll write like Delaney okay so I'm going to let me pause with the filling stuff because I'm going to go back to my dough which is risen and take it out so I'm gonna punch it down so I want to expel that gas because any air in there will make it harder to laminate so I unwrap the block and now oh my god I just got a whiff of it smells actually it smells so much like Doritos nailed it okay so that's not what I'm making okay so I've put this on an angle like at a diagonal on the dough bring all these points to the center and I roll it out you make these layers and sheets of butter alternating with dough so that basically creates sheets of dough separated by sheets of butter Naumann the butter melts that's the water that's in there turn cystine there's a little bit of a puffing action and you get these like flaky buttery layers and then now into the fridge and let's see what's happening to our paste how hot is it yet oh my god it's like done I made like tomato leather so this could use more time in the dehydrator but it is drying out pretty easily so that's good I'll probably check this in like a half an hour I think it's probably it's very close to being done okay so here's that tomato sauce when a discard the basil because that's done its job putting it into a food processor to basically get it really smooth and break up all the solids this sauce is delicious I haven't oh really I feel like it like it's ten bucks yeah that's the state of the art back in the day I'm making I'm dehydrating tomato paste in it to make tomato powder oh really yeah now how do they achieve this I gonna take a hollow gas inside oh that's I think just from the cheese melting accreting oh and then falling yeah but I'm gonna try not to get too much on that gap yeah you just gave me an idea which is maybe I will preform the filling that's a good idea yeah like compress it so that I don't get that big air pocket in it Superman good thinking yeah so Brad just gave me the idea to try to like preform the filling in two rectangles and to mix all of it together and then maybe like chill it so I want to grab all my filling ingredients and I'm gonna basically mix them all together tomato sauce included until I get a mix that I like and I can season that and then I'm gonna form it into basically like rectangular bricks what pieces this large it might network so it could be like a total disaster so this is not working at all these are too large I need like ice cube trays but that are large and the shape of bars do we have we have those molds that we used for the Snickers this is gonna fall on my head oh and almost like cracking right in the forehead for the first time in like two years that dumb Twinkie thing came in handy this could work I think we're gonna go with this so now I'm going to weigh the filling into single portions and then put a pan on top and weigh them down just to get them like really compact now into the fridge all right now I think I can roll out the pastry [Music] I'm gonna cut it in half cause I'm gonna make basically a bottom layer and a top layer while the pastry is chilling once again I'm going to try to make that kind of like I want to call it like zesty spice mix I don't really know what it is so I'm gonna start by pulverized the dehydrated tomato into a powder [Music] all right success so we got some plain dried breadcrumbs here tomato powder and onion powder paprika dried oregano and I'll do a 1/2 teaspoon of salt so we have this parmesan powder from Doritos this was we got this for Garrido's and we've used what like 4 teaspoons and we have this entire thing left we should mark at this there should be a thing it's delicious and now I'm gonna bring out both sheets of pastry the filling and an egg to start assembling so now filling Twinkies so the yolk is the glue to keep the sides of the pastry together holding the pastry over and kind of draping it I mean they look good I think I I do think that they're gonna burst apart in the oven do a little bit of egg white make sure I'm really Banting prevent the eggs from stealing this stuff goes on doesn't want a moving parts of this recipe like day one we've never done this much cooking on day one so good about that they don't look anything like hot pockets but they look incredible no I do get a job again mmm they smell so good they look so good how good do these look it looks so good right like that amount of seepage looks so perfect look at the layers do we think there's a scenario in Guam makes where we don't care about the original home is so good the shape looks really nice but one thing that happened is the layers all rose together so the height kind of uniformly that low layers like uniformly separated typically with a flaky pastry that's actually a good thing in the case of hot pockets it's not ideal because it doesn't have that burrito shape worth all the way around so I will probably change the method for forming them where I might roll a single piece of pastry all the way around the size I think looks good they smell incredible they look better than I thought they were going to they look amazing very proud of myself I think it's too flaky oh it looks so good Rick I need look at it just be impressed does it look so good Wow just get a load of that worth it I'm in awe I think I think it's too flaky maybe a little yeah no no matica is day one Rick I've never done this well on day one that's that's sick oh yeah that's pretty good I don't think I've ever gourmet something so hard so my plan is the falling I'm going to make another dough first thing so I can get it rising I just need one I just do you one and then while this is rising we're going to I'm gonna make the new butter block this time with less butter into the fridge we also want to try microwaving the two frozen pastries that I made yesterday and see how those hold up the homemade ones are obviously not uniform in size but the overall dimensions are fairly similar I'm gonna use this sleeve and we're just gonna do them one at a time ooh this one's a little bit tight fit it's like trying on pants that are one size too small it's perfect it looks so good Hey look this is homemade that was what I was smelling yeah I know and making some changes that might be very hot yes I need more cheese for sure Wow it's a wow it's a well cheese alright I am increasing the ratio of cheese and the filling and adding more filling there's still just one kind of cheese there's more of it should I add harm all right I am gonna grate some parmesan yesterday there was a huge wheel at Grana Padano that Gabi and Brad cat Grana Padano is like a milder less salty less expensive farm but we just have a ton of in the kitchen and farm is very expensive so we're using this okay I feel good about this filling I'm gonna set this aside and now I'm gonna go back to my dough and work in the butter block [Music] but I do want to swap this out with the pastry that's been in there since yesterday so I can try some different ideas about forming the hot pockets should we get those for the Oreo shoot no we did but you know what I did get let me see it let me see wait not from Whole Foods there's no way hopefully themselves Hot Pocket in a couple stops no and oh my god we're doing sliced ham ham steak okay and then a couple cheddar options okay here's any doo-doo-doo Delaney I need you to cut all this up grate the cheese and we're in business it'll take you ten minutes it'll take me five minutes okay great great you do better if you do it in five minutes then we can do a little test run with it yeah okay so here's my plan rather than create a bottom pastry and a top pastry and fuse them together with egg wash I'm going to wrap the pastry around the filling alright so this is the pastry and this is the filling going to wrap it like this and so the pastry is folded over itself on the bottom and then the weight of the filling keeps it together I want the top to be thicker than the sides of the patients that when they wrap underneath they can overlap and then form a single thickness so I'm gonna take this piece of pastry and roll the ends much thinner to have them meet underneath the pastry oh no so far it's not working I you know what I need is I need a thinner dowel I need a thinner rolling pin god this is the cutest little oh my god this is I love this thing it's like my dream yeah that's great oh so fast okay all right let's try it let's try it yeah but this is also the moment of truth for you you're the architect here so is it I believe in or is it I like to make these a little long I think I don't know my fave this okay this is strictly a Dulaney specialty your inclination is go for Jones I'm gonna do a bit yeah and I'm gonna and I'm gonna do she's on the top and she's on the bottom this is like some deep engineering yeah okay so this is gonna be the bottom by the way and now ready I'm pretty stoked about this gift in case you couldn't tell me too I think it's gonna work alright that worked pretty well and that was very freeform I wasn't even measuring and I didn't really focus on preforming the filling or anything so that's what I'm gonna do now I also want to try and experiment where I let the dough proof again after I form them I think that will produce something a little bit lighter with more of a crumb rather than just thin sheets of dough what is he young Alex Lanie what are you eating what a ham sandwich okay fine so I have a new idea for the filling rather than those weird Twinkie molds but something similar I'm gonna use the plastic to form like little sausages of the weight of filling that I'm gonna use this is weirder Brad I'm gonna open the oven right next to you what's he making pop Caesars Oh what do you make that happens good though Delaney so I did not egg wash the side so it's funnel you know like where I pinched off your ID that happens in a hopper yeah I think that's the holding fan works great and you don't even see a seam right air pocket huh yeah pretty great the pastry looks good a few looks great nice and flaky I know I'm overachieving on this that what we're taking over Claire show yes mr. Bingley all right so we're at Claire station right now I brought a couple friends along test out this hot coffee see if it lives up to the standards you guys that familiar with [Laughter] you try pepperoni when I'm nervous this one's like a little bit softer a little more muted you're like hey there's someone no oh it's oh yeah every every pot has its lid you know what I'm gonna left it all in great chunks I'm sorry what we could have left all the pills on the railing we could have huh okay yeah I like that forming method I think it worked well wait hold on Delaney you gotta take this with you no I insist you're good okay great so I'm going when I take the pastry that I made today roll it out and start forming them with my failing packets and the sauce and hopefully get some kind of finished product before the end of the day so I am concerned that this is not sealed on this side in particular so I'm gonna do a few more and in the meanwhile in the meantime say I'm gonna cover this and just let it sit out at a room temperature until I've noticed that it's puffed a little bit and then I'm gonna bake it [Music] they look like they've popped a little bit which is the indicator I was looking for so I'm gonna put them in the oven check them after maybe 15 or 20 and we'll see how they go and I'm gonna finish forming the remaining three which I'm just gonna chill before baking and we'll do a side by side [Music] Oh welcome back to something already it's less crispy than before there's still distinct layers but it's it's less flaky and a little bit more like ready crumb which I think it actually looks really really good do you like a hot pocket we had a structural issue oh my god flakiness flaky but also greddy but not now like a croissant which is like what it was before the first version I tried was way too flaky yeah like shatter well I had the regular hot pocket yesterday you ate a regular one oh they were over there I'm like why gotta try one I thought they were yours but then they were so dense and chewy I can't believe you ate one and I was like this is much better oh my god this is the first time I've said that something that you made is much better than the original the recap is I wasted a good one on Adam and I should save it for Sola who actually appreciates what we've been doing here yeah the limpa the pastry looks good the pastry has that sort of like there's a crumb to it thank you how do you feel about this evening and like salt level very well perfect yeah that's the name of the game I feel I do feel good about these I wish that they hadn't leached so much so that's why we got our second batch over there I'm hoping that those are gonna do a little better something bad happened there was an explosion of molten cheese it actually Wow it's these back same pattern as last time there was the same the same problem with the weak sides were they've dispersed I'm just gonna do all this again was after the same way for one tiny change and make them again today is day three there's no curse but I do have to start over from scratch because it's been like five or six days and I got nothing I'm holding back a little bit of the water because I overshot it last time I'm making the same sauce as I did bring around one all the same ingredients so now I'm doing the butter block and the second version I did worked better than the first six ounces of salted European style butter we have my sweet and hot sopressata the pepperoni low-moisture mozzarella for an empanada should we try and make it a five cheese I'm just speculating should we make it a five cheese let me ask Sola Sola should I didn't add three I make it a five cheese because they have five cheese I'll do go raid the cheese area so here's a piece of parm grana maybe there's some pecorino in the region a lot going on in these fridges do you know if there's any pecorino anywhere no that's okay alright well the dough isn't gonna be ready for a while we can probably get our hands on some pecorino and some provolone or like fun to like Ponte know it feels like fancier all right we'll go sticks I've just been peer pressured into adding a six cheese oh yeah okay this is gonna go into the freezer where do we think that cheese is cheese provolone Dan fontina no that's reading pecorino you look you miss fun right and cacio Cavallo so it's actually four different cheeses and I what there's three there so we could do seven cheese these exploded it's your fault I think because there's all the extra cute I want to change up my method for this from the last time where I was making a little like sausages out of plastic wrap so I might want to kind of do a mix of what I was doing in round 1 and round 2 which is like putting in some kind of mold maybe and I guess put it in the fridge and then cut it into four quadrants or bars each one will be the infinite one how much is the same weird yes but not choose this is seven cheese and pepperoni so I didn't have enough pastry to a really overlap around the filling without stretch pulling it tight so I'm I left more room for myself this time I do feel that I'm not stressing in the pay three as much it's just much more of a comfortable motion to wrap the pastry around the filling oh all right well some of them not as big as before but it's not good it's not good Brad I'm really irritated Brad doesn't care I was really hoping that there was like one or two that didn't do this but that is not the case no no but the dough looks good right it looks good I wanna take a bite out of that yeah right yeah everything is stitch in there no not even just smoosh it you know we never found a video of the factory how do we know that's not how they do it yeah that's what I was thinking too my one conclusion is that it's too much filling and I have to put less filling in I'll just cut off a piece a lengthwise piece of the filling blocks that I've already created but I'm concerned it's 4:30 already we got to kind of hurry [Music] feel really good I think it worked I think four of them are salvageable but I'm gonna let them keep going cuz they're not quite done yet all right to have hemorrhaged terribly one that has hemorrhaged a medium amount so that means three have had I would same minimal to moderate boss which I think we can work with I'm not making these again well this is finishing let's get that paper I'm just like to check it out we're moving on it's six o'clock no one it's time for this microwavable crisping paper that was discontinued circa 1995 demonstrating different ways to wrap food and one of them is called the quote diaper wrap just see it says it right there the diaper wrap so that says general instructions always use my growth crisp elevation rack oh do not use ordinary microwave cookware all right let's I'm gonna pull them I think it's time it's 609 they've been in for about 35 minutes I think we're good oh yeah I'm gonna go ahead and say that these two with the moderate amount of leaking are fine that one's fine now it's fine that one didn't leak that one barely leaked I think it's I think it's fine I have one that didn't leak at all the table looks a little weird quite know what happened there but it didn't like there's no burst seams or anything I'm gonna let these cool and then before I go home tonight I'm gonna throw them in the freezer tomorrow when I come in wrap them in the paper what do you think it's gonna happen second line I start a fire something right if we don't on the rack or the car okay it'll be fine and we're gonna microwave them and we're gonna wrap it up literally who wants this fine today we're going to microwave and taste and hopefully it all works out I'm nervous about the microwaving I think the microwaving could be a problem I'm worried that there's gonna be a cheese melt down in the hot pocket in the microwave oh there's the rack today Oh a piece of tape she used tape but hitting is interesting because I was like how do you secure the paper she just put a piece of scotch tape on it let's see the after what are those we have to stop I draw the line at pork chops I guess I should practice on an actual hot pocket perfect the lady in the video did it but I'm feel a little we're putting this tape in the microwave see how it goes I think we can microwave it on here okay it's only for like two minutes what could go wrong all right the tape it did melt the tape did melt but it only melted onto the paper not just the food but the paper certainly absorbed some degrees which is normal I mean it worked you did not work but I'm not gonna go through this whole tracing thing I'm just gonna make sleeves and then fold them I don't want to put tape on it I don't want to I don't want to say anything about it because I'm nervous I'm gonna use the instructions I'm going to put in for two minutes but maybe I'm getting today I'm gonna keep an eye on it after one minute because I'm very worried that all of the cheese is going to leak out smells really good but I'm worried that it's heating up very quickly Oh hold on seeing some some oils nothing's coming out of the vents okay three two one it's pretty good very hot that worked out pretty well I think it smells so good so I love I think I did it I was really nervous for the microwaving part it worked out better than I expected and actually think the Christian paper made a difference I'm really happy with the amount of filling it didn't leak out there isn't a big gap between the pastry and the filling you guys this is so good it is so delicious I did it yep frozen and microwaved I gotta put one in the microwave though because that was a lot of it I know Adam thank you I know this show is it'll work out oh my god don't take this the wrong way but it smells like a hot I tape it only as a cop all right cool I'm sure that it is two minutes on high with the christian bieber is the perfect amount of time for these delicious why there's seven different cheeses in it i'm very proud of that battery peak oh no what else does it say i know i think the only thing left to say is no episode will ever be as successful as this one this is maybe I know it seems kind of low-key this is maybe one of the most successful ones I've ever done this is like a true gourmet thing it's laminated pastry for God's sake I think there was enough struggle and then compared to the success it's made for a great episode I think so here's how you make a gourmet hot pocket dissolve 1 teaspoon of active dry yeast in a quarter cup warm water in a large bowl and let's sit until foamy whisk in one and a quarter cups room-temperature water 2 tablespoons olive oil 1 and 1/2 teaspoons sugar and 1 teaspoon kosher salt add 500 grams of all-purpose flour and stir to bring together into a dough knead adding more flour as needed to prevent sticking until you have a very smooth and soft but not sticky dough about 10 minutes form into a ball flour lightly and place in a large clean bowl cover and let rise in a warm place until nearly doubled in the side meanwhile make it tomato sauce lightly crushed a drained 28 ounce can of whole peeled tomatoes and let sit in a colander over a bowl to drain further cook for smash Nicole garlic cloves in 3 tablespoons of olive oil and a large saucepan over medium heat until lightly Brown then stir and a quarter teaspoon red pepper flakes and 3 tablespoons tomato paste and cook stirring constantly until the face is caramelized add the drained tomatoes and a splash of their juices to dissolve any brown bits on the bottom of the pot then season with salt and a pinch of dried oregano throw in two big sprigs of basil and transfer to a 300 degree oven let the sauce roast stirring once until very thick and concentrated about 40 minutes let cool completely then pluck out the basil and pulse the mixture and processor to smooth it out to make the tomato powder lightly oil a small parchment lined baking sheet has spread a very thin layer of tomato paste over top place in a dehydrator set to medium-high and let's sit until dry and fertile break up into bits and pulverize in a spice grinder to a fine powder set aside when the dough is nearly Proops make the butter block 6 ounces of salted European style butter cut into pieces 2 teaspoons parmesan powder half a teaspoon garlic powder half a teaspoon onion powder 1/4 teaspoon paprika 1/4 teaspoon dried oregano blitz in the spice grinder and several cranks of black pepper on a sheet of parchment paper to coat the butter cover with parchment paper and beat with a rolling pin until the butter is pliable holding the parchment paper to make an envelope roll the butter into a thin even square with sharp edges still until ready to use and the dough is proof turned out onto a work surface and knock out the gas Pat it into a square and freeze for 10 minutes to cool it down then unwrap the butter and place over top of the dough at a 45-degree angle fold the dough up and over the butter so it's completely enclosed then pinch all the seams to seal just over and under with more flour and roll out into a long rectangle fold the dough and thirds like a letter rotate the dough 90 degrees and repeat the rolling and folding process wrap the dough in plastic and refrigerate until firm and relaxed about 2 hours make the filling combine 100 grams of diced pepperoni 35 grams of chopped sliced sweet sopressata 35 grams of chopped sliced hot sopressata 400 grams of finely diced low-moisture whole milk mozzarella 125 grams of the tomato sauce 1/4 teaspoon dried oregano 1/4 teaspoon ground red pepper flakes and the following finely grated cheese 13 grams parmesan 25 grams Grana Padano 30 grams fontina 25 grams pecorino 25 grams aged provolone and 25 grams cacio Cavallo press and cut into compact rectangles weighing about 60 grams each and measuring about 4 inches long and 1 inch wide to make the seasoning mix combine 2 tablespoons fine plain bread crumbs 1/2 a teaspoon tomato powder 1/2 a teaspoon onion powder 1/4 TSP brown red pepper flakes 1/4 teaspoon paprika 1/2 teaspoon dried crushed oregano 1/2 teaspoon kosher salt and 1/2 teaspoon parmesan powder to form the hot pockets roll out the chilled dough dusting with flour as needed to 1/4 inch thickness cut into rectangles 5 and 1/2 inches wide and about 6 inches long use a dowel to thin and widen the two longer sides type some of the extra tomato sauce into the thicker center and place a packet of filling over top then brush it egg white around the border pipe more tomato over top and fold the thinner side up and over the filling turn it over to the steam side is down firmly pinch the two shorter sides together trim off the excess and tuck underneath place the hot pocket on a parchment lined baking sheet brush the surface was more egg white and sprinkle some of the seasoning mix over top cut for deep wide slashes and cover while you form in the remaining hot pockets let all the hot pockets sit at room temperature until puffed about 30 minutes bake at 300 degrees Fahrenheit until light golden brown and bubbling about 30 minutes let cool completely freeze and microwave for 2 minutes and crisping paper along with [Music] 9yp other hand for time for defensive reasons on yeah [Music] [Applause] [Music]

Channel: Bon Appétit

Views: 7,635,890

Rating: 4.9273305 out of 5

Keywords: claire saffitz, hot pockets, pastry chef, claire makes, claire, gourmet makes, claire bon appetit, claire gourmet makes, gourmet hot pockets, make hot pockets, making hot pockets, homemade hot pockets, how to hot pockets, how to make hot pockets, claire makes hot pockets, gourmet recipe, hot pockets recipe, claire gourmet hot pockets, hot pockets bon appetit, bon appetit hot pockets, make your own hot pockets, hot pocket, diy hot pocket, diy hot pockets, food, bon appetit

Id: BriBDiBxaMY

Length: 43min 36sec (2616 seconds)

Published: Wed Sep 25 2019

Reddit Comments

[u/lexiemadison]

"I'm trying to wrap this up in two days."

Something about the 43 minute video length tells me that's not going to happen...

[u/BigMax55]

Rapo is such a dick lol

[u/archelon2001]

Early enough to see the special video description! :)

Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Hot Pockets!

Everybody remembers where they were on that day in 1983 when Hot Pockets first appeared. It was a giant leap into the future. A miracle some called it, for nobody could seem to say where the Hot Pockets came from. They just existed. Food, and therefore humanity, would never be the same again. The efficiency, the culinary explosion, a modern miracle that truly served as an evolutionary step for all of mankind. An entire meal in a pocket that you could hold in your hand. Joy in the streets was met by existential dread. Where could humanity go from here? Had we truly reached our civilizational zenith? Religions formed over night, some might even say cults. But then a second flavor appeared. And then a third. And now over fifty, each richer and more complex than the last. Since that day in 1983, humanity has been on the precipice of our next phase of being, but for one obstacle in the way. How are you supposed do you eat a Hot Pocket without burning the hell out of the inside of your mouth? I mean, come on. It’s crazy hot, but it’s seriously impossible to wait just five minutes until it comes out of the microwave. No, I need it now. Give me that Hot Pocket.

[u/SeeYouSpaceCorgi]

Love this episode!! Seeing unique approaches like the butter block made me realise, that's why I love this series!!

One thing I'd like to ask however is if there's been a standard set goal of the episodes yet. It feels for a while that the series has struggled with either replicating exact versions of the food, and just making nicer versions of the same food. Has anyone from the BA staff ever commented on this?

Edit: Also Adam... was waiting for his signature "That Guy" moment aaaaaand there it was.

[u/dannyadams17]

Chris just going “WOW” as his review of the aspects i love him

[u/Tasty_Pancakez]

claire getting slowly pissed at delaney was my favorite part

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"oh we could have, huh?"

[u/Semper-Fido]

Dear God I would absolutely kill that first batch. I want it sooo bad.

[u/sami_salos_left_nut]

Brad's voice in my head when Delaney takes Claire's station- "Delaney....."

[u/faithdies]

I didn't realize BA had hired Sohla El-Waylly. I always liked her over at Serious Eats. And I'm honestly surprised that she left SE's for the reason she did considering they have Kenji on staff and he's vocal as fuck about his views.