Pastry Chef Attempts To Make Gourmet Kit Kats | Gourmet Makes | Bon Appétit

so used to do this as a kid when I ate them with I would like separate out the layers this is definitely oh God covered in chocolate hey everyone I'm Claire and today I am making a gourmet version of KitKat one of my favorites so this is the classic 4 bar crispy wafers in milk chocolate you get that little snap when you break one of the bars off it has this sort of squared off base and then it tapers as you get to the top it's really just a stack of three crisp wafers with chocolate in between and I think another big key is this very very fine very uniform crosshatch waffle texture that I think it's gonna be challenging to get that texture because you don't have anything that's that fine in terms of a pattern it's very very crisp and crunchy it's also really sweet this one is dark chocolate you could already see a big difference in how that like chocolate kind of behaves it's like has a more brittle texture but you get with dark chocolate not as quick to melt delicious this one we don't really know what kind this is I'm thinking green tea matcha excuse thing I've ever seen not my favorite you want to kick head I have had a kick head there is like a definition in the layers I was saying before like stroopwafel like like needs like a Cheeto where I get the dehydrator out will you set me up with a dehydrator I'm sorry never mind like what's the essential elements that I have to keep mm-hmm it's got to be a little trapezoid right that's the shape trapezoid yeah like what do you think we can improve upon yeah the consensus is that the milk chocolate has a nice texture but it's very very sweet so they do get a chocolate that has that same like melty quality but is a little less sweet I gonna mix dark chocolate and milk chocolate clearly this has a snap that's because the chocolate is tempered which means that it is in like a crystalline structure so I'm gonna attempt chocolate tempering which I've never successfully done we'll see how that goes so now my hair part time to read the ingredients ingredients sugar wheat flour nonfat milk cocoa butter Rockland kernel oil that lactose parentheses commit means 2% or less less than parenthesis ctrl 5ml a artificial flavor each stick baking soda it's not that many ingredients you have to google PGP arts I don't know if that is okay so what stands for Polly clips are all hey okay but it's an emulsifier made from glycerol and fatty acids in chocolate approaching the behavior of a Newtonian fluid I think my understanding of what that means is it makes it easier to pour kind of just ignore that Kourtney Kardashian Kit Kat hold the top layer off and eat that oh I know there's a lot to this actually I'm gonna use this method for isolating the the wafer whatever temperature Kourtney Kardashian had her Kit Kat seemed really great for separating the layers so we're gonna try to do that okay that was brownie I was perfect as soon as I touch it it very very easily breaks apart I heard a rumor that part of what's in KitKat is crushed up like imperfect pieces of KitKat that they can't use there's definitely like cookie crumb texture in there so I think that kind of confirms that suspicions I am gonna start I think with a base recipe for the wafer that's like stroopwafel they're very very thin sort like waffle textured wafers so that's where I'm gonna start I looked up online and there's a Martha Stewart recipe for stroopwafel so I'm gonna grab those ingredients and get it together so the first thing is to combine 1 and a quarter cups all-purpose flour a teaspoon of baking powder and a pinch of salt then a whisk for the egg whites and the sugar until light then stream in the vanilla extract and the melted butter mix dry into wet and I can go ahead and start to cook it the only thing we have in the kitchen that I can think of that has that waffle texture was the bottoms of these springform pans my idea of how to do this is to heat them up in the oven greased them put the batter onto them and then stack them I don't know put it back in the oven until they're kind of baked through okay so 5 minutes [Music] okay it's definitely too thick I need it to be very very crisp and has a cake-like consistency which is not really what I'm going for okay so this time I'm gonna add some cornstarch for that crisp texture and a higher ocean of butter well that's melting all over the place I have to lose oh gods Oh No Oh No [Laughter] that did not work too much butter I don't know this is the time of day where I don't really care anymore oh wait let me think hold on let me think about it can't you can't rush this process or wait I have an idea let's take that batter from before and add some more cornstarch and see what happens my time was going off no no and we're done for today so I did think about that combination of lightness and airiness with crunch so I don't think this is cheating rice krispies is just basically puffed rice so it's really an ingredient my idea was maybe to make like a Facebook sugar cookie crush it up and crushed rice krispies find it together and then bake it again well I did a sugar cookie base my idea is to grind up sugar cookie mix it with granite rice krispies to set it is not a kick-ass no I'm not I didn't say with a kick head obviously Brad it's not this is not enough it's not like I made a KitKat here try it and then add rice krispies I want to add too much but I also well whatever I think I had too much rice krispies treats this a little bit it's a little too thick to spread oops oh okay it's totally different than the first one it's like not Airy enough it means flat maybe scratch the cookie and just go grace krispies with a light dusting of flour it spritz a little bit of water and a little bit of paste I don't think it's gonna work oh what's this that's a waffle cone maker I mean you just and it cut it but still it's gonna come down to the batter do you want to try that Rice Krispies thing and let me know how it turns out I want to try it yeah what are you doing right now are you busy I think it's crazy enough to work you want to win do you want to scoop the calling is the tape it looks pretty good oh my god well I gotta read this down what you add there's milk fat in it so now I'm starting off with a little bit of whipped cream well instead of grinding rice krispies treats I'm just gonna use rice flour pretty good oh it looks great a little chewy it's a little sweet it looks crispy it sure does so as I say 20 sides a second 20 seconds aside yes I said it's a little rice it doesn't really do the like dissolve in your mouth thing not totally sold on the rice to crisp the ground rice krispies but I do think it has to made it in iron so we have that coming in a couple days and I still hadn't even touched her like tempered chocolate thing so I just pray this is take me five more days what I think was wrong with the wafer yesterday was it almost too lacy too delicate we do have cake flour it gives you a more tender light result I'm gonna get rid of the cream and just go butter your train again I'll let you know do you want it in take a look take a look watch me make this one I think you're in the cookie cake region again [Laughter] oil inside butter yeah I am going to ignore what Brad said this time I'm gonna use the same batter I'm gonna practice cutting it get him in the oven see what happens just wanna make sure it's not browning oh my god it you're kidding me I'm truly shocked slightly horrified and mostly impressed that this arrived tada I think this looks like a really really good surface let me check on these it could be a little more tender and texture maybe a little more cornstarch okay I can see through it it's that thin which i think is really really a good sign this is a guide for me for the wit so let me immediately give it a trim so here's that crisp edge and I trimmed off that one's definitely the best one yet I'm so relieved actually hey Brandon oh yeah right yeah yeah best one yet ship it right pretty close all right so should we try a couple more of these I think it's like two millimeters I think it's the same thickness as the is the case okay it's basically perfect so I think next time optic crush these are really really fine stack fill cut across temper set unmold I'm done thank God so now I want to get some chocolate melting for the filling start chocolate and milk chocolate temper at different temperatures so what I'll do is do a dark chocolate filling and then a milk chocolate exterior salt mmm it's really good mmm salty compass in the fridge so that it sets okay great so I'm gonna check on the status of these wafers and I'm gonna try cutting them is it how many do I need to make total [Music] so I'm happy with the way these turned out now it's time to temper I've been avoiding it long enough so I brought some light reading it's just like a encyclopedic reference for all things Pacers the ideal ambient temperature for chocolate tempering is 70 Fahrenheit what do we think it isn't here yeah it's hot oh listen to this in a room that's warmer than 70 the chocolate may never be able to be tempered doesn't look good I'm going to use something called the seed method which is basically you melt chocolate you add some chopped chocolate to it to bring the temperature down and then you heat it back up this here my molds I'm gonna put two side-by-side wafers in each one I want to bring this up to 110 oh god now it's climbing oh my god whatever there's still so much seed chocolate in it oh this is supposed to set within two minutes but it should have a snap shiny finish so that was two minutes it's still a little bit yeah I won't it doesn't really snap under Khepri I think so even though I don't think that tempered test was totally successful I'm still gonna do a test because I'm that patient and stubborn that looks looks terrible but I'm gonna pop it in the fridge and we're gonna see if they set ready nope [Music] okay I'm extremely relieved that they came out of the mold so I'm gonna cut into it oh yeah this wanted to hold together very well yeah the whole thing woman just fell apart see I can't I'm having I can't really split them without one of them kind of breaking yeah now try it who the hell I want I want you to know that I can accept zero criticism right now oh no this one already said it's all set and I don't want to waste any more of these I can't do any more I quit we're finishing today no matter what I'm temporary chocolate again that my seed chocolate was too coarse so I'm going to put this in a food processor to grind it up pretty fine so it's nice this looks smooth 486 it is I do think it looks shinier than yesterday [Music] okay I mean I definitely tempered this chocolate because it is setting once I turn them out and set them into the loaf pan to make that base that will get coated looking very good that one stubborn guy all right you know so my yield is getting smaller and smaller we go on I think I'm gonna use our torch to basically get a blade very very hot so that it will melt the chocolate rather than causing pieces to splinter off [Music] this is set oh that is a thick layer of chocolate whoa I have an idea let me trim these sides I'm gonna heat up this sheet tray I'm gonna go from the hot sheet pan onto this chilled tray right here melt off a layer of chocolate back into the fridge our homemade Kit Kats here's the real test of is to have that snap very snappy just tell me that I did it I did it successfully tempered chocolate definitely not a sweet little stick on the walls but other than that I think you did a great job there AJ said visually thank you okay I think you've improved it definitely my god thanks Carla please try it you know what I'm gonna say it doesn't say cake cut on it no it's not supposed to say Kit Kat it's supposed to say I'm sorry Kat oh right oh look multi-layered yeah snapping thank God yeah I'm very I'm very happy very very happy here's how you make a KitKat at home pulse one cup cake flour half cup cornstarch third cup powdered sugar 1/2 teaspoon baking powder and 1/2 teaspoon kosher salt in a food processor stream and 1/2 cup melted cooled unsalted butter a tree quarter cup water and 2 teaspoons vanilla extract until smooth cook batter in batches and agrees to waffle cone iron then trim to width of chocolate molds baked wafers in a 300 degree oven until Chris crush wafer trimmings then pass through a sieve find crumbs with melted dark chocolate and stir in a generous pinch salt spread filling in a thin layer over rectangular wafers layering in stacks of three wrap stacks tightly and plastic plates between two baking sheets and weigh down with cans to flatten chill until filling is set then slice crosswise into seven millimeter wide strips chill strips and lightly spray chocolate molten nonstick cooking spray to temper chocolate melt 12 ounces milk chocolate over a double boiler until smooth and temperature reaches 110 Fahrenheit add three ounces finely chopped milk chocolate and search us to incorporate buds it's three minutes then stir without incorporating air until chocolate is smooth and registers 86 Fahrenheit do parchment strip test transfer tempered chocolate to a piping bag and sniffing opening piped chocolate into three molds at a time then place two wafers strips side by side in each mold chill and chocolate is said then invert molds and tap out onto surface use a propane torch to heat a thin bladed knife then slice chocolates and a half lengthwise to separate wafer chill chokolate until set again lightly spray a standard loaf pan with nonstick cooking spray then filled three millimeters deep with more tempered milk chocolate set chocolates in Japan side by side and chill again until set remove from mold and trim with a hot knife and separate into groups of four I really am happy with the final product and I feel I was gonna say proud of what I have achieved but I don't know it's like was it should anyone spend five days trying to make three homemade Kit Kats seems dubious

Channel: Bon Appétit

Views: 10,158,090

Rating: 4.89252 out of 5

Keywords: candy, chocolate, gourmet, gourmet recipe, kit kat, kit kats, test kitchen, kit kat bar, how to make candy, how to make kit kats, gourmet kit kats, wafer, how to make wafer, diy chocolate, how to temper chocolate, tempering chololate, how to make a wafer, claire, claire saffitz, claire bon appetit, bon appetit claire, how to make kit kat, kit kat recipe, claire makes kit kats, gourmet kit kat, gourmet makes, claire makes, food, bon appetit

Id: 4nqJiBRNQuw

Length: 18min 56sec (1136 seconds)

Published: Wed May 02 2018

Reddit Comments

[u/BdayEvryDay]

where do they work this seems like a fucking dream place to work.

[u/CNHphoto]

I feel like BA found a great way to make food videos where the chef's personality makes the experience more authentic without it being some forced cult-of-personality like the Food Network.

[u/Dropdeadfredd]

I only came here for a Brad Leone cameo and I was not disappointed

[u/[deleted]]

Toward the end when she was putting the Kit Kat wafer layers in with chocolate I think i see the problem. She needs to apply a little bit more pressure. You have to squish that Kat.

[u/ChefGoldbloom]

Enjoyed this way more than I thought I would. The host is charismatic, and all the other chefs are funny as well

[u/H720]

Claire makes the best videos, she's got previous ones on Cheetos, Gushers, and Twinkies too:

https://www.youtube.com/watch?v=4nqJiBRNQuw&list=PLKtIunYVkv_RezN3GB12YA8orYOScQUdA

edit: Gotta apologize to the people getting mad I called her a pastry chef, I was just going off the video's title.

Next time I'll be sure to go with, "Some girl makes a Kit Kat" lol

[u/The_Kadeshi]

steps:
1) ignore brad
2) test a dozen different iterations
3) hey brad try this ( ^thisisfun )

:P loved this movie, thanks

[u/runn]

"It's gotta be a little trapezoid, right that's the shape, trapezoid right. Animal in and then a little trap."

I love Brad.

[u/wolffangz11]

this was adorable and charming and funny and i look forward to watching more videos