Pastry Chef Attempts To Make Gourmet Lucky Charms | Gourmet Makes | Bon Appétit

and need that lucky tums yeah how much should I charge per Bowl $500 a bowl yeah totally everything sucks this Brad would say hi everyone I'm Claire we're in the VA Test Kitchen and today we're going to make gourmet Lucky Charms [Music] before I say anything we're going to eat all of these Lucky Charms none of this will be wasted I was not allowed to have sugar cereal as a kid so Lucky Charms was a rare treat it's been quite a while since I've had it and it's quite delicious I have to say so I have different kinds here a chocolate variety which I didn't know existed limited edition which has all four leaf clovers in it and then these bowls are just the classic marshmallow shapes so there's heart stars and horseshoes clovers and blue moons hourglass when did that become one rainbows and tasty red balloons the easier part of the challenge will be the marshmallows because that's something I've made before and I have some idea of how to do that I think the bigger challenge will be this cereal part obviously they're not fried they're puffed through this like industrial process that I won't be able to duplicate here I'm really have no idea what these shapes are this is an X what is this this is it's like fish shaped each of these is about a centimeter in diameter the inside has very very tiny air bubbles that's making it so light I think as a kid I really underestimated how good the cereal part was I can kind of tell from the flavor and slick exterior that they've been coated in probably like a sugar solution to make them a little sweet it's just so crunchy like there's no chew at all okay marshmallows very clean cut the color goes all the way through so it's not like sprayed on the outside like it was in the skittles so these are marshmallows but they're not fluffy and they're not squishy they are you know totally dehydrated and dry and crisp it smells don't just smell sweet I don't know how it's just got it it just really tastes like sugar hey Molly once I saw these in the office a box disappeared yeah what's going on Molly's station what does the gourmet version have to have to like keep that nostalgia factor and like what could we do better I think I would just flip and reverse the ratio of marshmallow Oh to cereal I was going to try to really execute the the classic marshmallow shapes but the cereal shape seems less important right right yeah kinda shakes are you it might be O's just like a ball no no no as far as a cereal component goes my goal is to create something that has the same lightness and crunch as the Lucky Charms cereal maybe with a little bit more oat flavor as far as the marshmallows what's most important clearly is that I retain the shape and colors of the marshmallows much more important than a cereal because like no one remembers that where the cereal shapes are but I remember the marshmallow shapes time to read the ingredients ingredients whole-grain oats sugar hillock flour corn stay on a fied cornstarch salt sodium 505 red 41 acheron artificial flavoring indices mixed toko those are all C's added to preserve freshness vitamins mineral calcium Sargon I are on a vitamin sodium at Levi niacin and vitamin B or dachshund highlighting for riboflavin be one in my mama table but I'm in b12 vitamin D that's quite a lot there's some meat on those bones I have some some things to think about we're gonna go over to the old YouTube and see what we can find about how these are made it's delicious right I've talked about the show how it's made before great show here is clip of an episode they had on oat cereal so this is like kind of a jackpot so it's making like a stiff dough it looks like from the oat flour and like whole cooked oats with that YouTube video showed me about the cereal is that it's made from whole oats and wheat flour but I'm gonna do oat flour and then it's extruded through a die I had her producer order this KitchenAid pasta extruder attachment that makes all of these different pasta shapes so I might choose one of the large macaroni die this one for basically extruding little circles and then cutting them off in making those a shapes I'm gonna use steel cut oats which are the whole oat grain they're really nutritious I might grind this up even finer to kind of make like an oat flour and then I'll cook the flour into like a porridge this is a ghost town right there's no there's nothing happening in the background small episodes already gone up it's so boring ready kind of nervous okay nothing came out nothing is happening 120 what's happening they all got smushed it's not holding together in my head this worked perfectly I'm switching out the dye I'm just gonna try rigatoni I managed to cut off one little ring it would probably be easier to do this by hand I'm gonna go to plan B I'm going to try punching out each individual little Oh okay so before I waste any more time I'm gonna try baking these off just to see what happens because I'm curious I'm going to try microwaving this one the actual microwaves might be such a powerful heat source that it might pop them nothing happened I don't think is gonna pop yeah fail okay so the microwave one did not really puff but it didn't explode it mostly just dried out and got kind of hard you know it's really bad fingers crossed for the ones in the oven okay so these didn't set a timer so I don't know how long they were in the oven or they kind of just cracked a little bit they really didn't expand much at all really not not tasty at all it's like a really bad cracker texture is not right flavor is not right so I'm gonna take a couple days to think about how I can produce something that has that much airier crunchy or texture and we'll come back in a couple days and definitely triathlon cellos too so I had some thoughts I'm gonna make a batter that's a little bit looser and then I can dehydrate it and it will maintain its shape but it'll just lose all the water I may use my flour mill my favorite tool in the whole kitchen which I'm so excited about there's certainly a lot finer I'm gonna do a lot of baking powder this time the first thing I'm gonna try is baking these they just kind of look a little sad and they're definitely not dry enough they're kind of gross I have a feeling that if I bake them and then I dehydrate them I might really have something these don't look too bad do you want to see some dehydrating them more sugar there's definitely vanilla this was a mistake I the flavor is wrong I want to quickly kind of put together another patter because it kind of just tastes like raw oats and not a lot else I want to toast the rest of these oats since I start to develop some flavor oh okay I feel really encouraged by this they really don't taste that good they are kind of gross I might add a little honey some cinnamon vanilla extract [Music] this has not been dehydrated but just tasting it for flavor with a little tastier right emil haven't been dehydrated yes they taste done pretty good but pretty different I now have the honey simple syrup so my hope is that this is gonna give them some of that shine oh they definitely look shiny I think that the shininess is gonna help people move beyond the association with dog food taste them and let me know what you think what you hate things like dog treats like you don't know why have you tasted that he hasn't eaten a milk-bone I used to watch my friend's dog and I think never have I ever I'm just really trying to get away from the pet food associations maybe what I should do is swap in just refined white sugar for the date sugar I think I'm gonna grind them a little bit finer why is it so liquid I don't understand why is it so liquid this looks better than wet cat food I feed Harris's cats with wet cat food it's really gross my Instagram is all food I don't really do selfies oh let me ask these happens save me call for help it's definitely not worth it mission when the original tastes pretty good and like just have a bowl of that what is the line what is the world did you grow up with this I had a gerbil it wasn't a good relationship I'm gonna put these in the oven 10 minutes oh my god they got so dark did I leave these in for too long it kind of burned them did I bake off a version with the white sugar already that's why that's why they burned it's cuz the white sugar I'm gonna taste it crunchy kind of good try it it needs to dry out more - it's all oat flour what was that face I burned them kind of that's like on the crunchy side not that crispy side you know what I mean yeah yeah what's the difference between crunchy and crispy crispy implies that there's air and it's a list right right right G implies that it's a denser like hard on your teeth that makes sense so mmm these more airiness I I'll get rid of those I'll take the golden ones and I'll do hydrate them and see what happens I agree with what Delaney said it's sort of a density issue that I'm happy to figure out sort of another way to get more air into it maybe tomorrow I should start with the marshmallows and then I can kind of return to the idea of the cereal so I want to check on the serial from yesterday so it's so hot in here and I'm sweating do you want to taste this real quick this one it's just I want you to know it's not it's wrong oh my god they're so soft it don't taste it go away they kinda taste like a little like like the heads too like the cranberry pentagram 30 grams I know the problem is they turn off the air conditioning in here and then this thing shut off it just took out all the moisture in the room you know save it for the judge later do you want a little do you want this to go I'll get into the boy Oh for a pretty face yeah like oh my god it's actually makes me feel so much better than he's gonna be a distance child thanks you too I'm not even going to attempt natural food coloring for these because just look at them they're like pretty much fluorescent so I have to pick my battles and that's not one of them I have this particular meringue recipe committed to memory we're just going to go with these classic shapes skipping the hourglass good enough so blue is on the top yellow in the middle and then pink on the bottom so hope to make the rainbows like that so some of these have worked out better than others oh and all like not not terrible almost indistinguishable when you eat them I think I just want to kind of get them continue to try out in the dehydrator and in the meantime I'm going to go back to the cereal my idea is to mix a fairly loose batter make a stiff meringue fold that in smooth it on to a half sheet tray and bake it that way I don't love how it cracked doesn't taste bad at all what you get is kind of that nice toasted oat flavor these are better color wise right spot-on and I could take them and then punch them out like this so go in the dehydrator and see what happens finally I'm done punching out my my forefinger kind of hurts it smells like honey woo the marshmallows are so dry look at that so dry hmm try it they really shrunk quite a bit in size they're really crunchy delicious I made Lucky Charms but there's no one here to Pat me on the back it sucks alright sure I'll try the originals first these are delightful they all like to immediately dissolve the marshmallows hold up well okay don't tell anyone but I think I'm gonna have the other Test Kitchen people it tastes them dry they don't have to have it with milk right right no one said this had to had milk on it right my frustration an exhaustion from Friday that turned into now sort of like appreciation at the chance to do it one more time the milk was soaking into all of those air bubbles and crevices I have to pipe them all out individually make like a powdered sugar glaze that'll add sweetness and it'll also add like a protective barrier between the cereal and the milk so I feel like I have to tell people that like this cereal part is not gonna look like the cereal part and then the marshmallows have you seen the marshmallows I just went with good old hello and good old food coloring on these I should have put parchment down because now they're also stuff cool see if I can as Edna Turnblad says negotiate the pleats hair spray anyone uh-huh and yet the lingering there you go yeah usually very late an area about this cereal part I conspicuously I did not give you milk because the second that judgest milk thing to suckle is it kind of do the same thing that Lucky Charms says yeah yeah you don't seem totally I think these are pretty delicious oh thank you these are not as sweet and flavorful as I wish they were thank you you know these Romania remember that cereal and so I didn't think I could but never this area where was like little talkative cookies and the dog yeah well that's cause like Duncan who cookie Chris that's what they were what's this that's a balloon alright love it right if you nail these thanks let's try the cereal it's not reminding me on the phone it's the closest you've been uh huh other than you know what they got some cool little more like sheep I know I know I didn't really even attempt the shapes I'm not doing it anymore you hear that no more for human Claire I know okay no no this isn't million dollar machines making this it's human beings it's one human being oh thanks alright keep fighting the good fight okay what I think overall did a pretty good job so I'm I'm pretty pleased with myself ish here's how you make gourmet Lucky Charms start by combining 1 cup freshly milled toasted oat flour 1 and 1/2 teaspoons baking soda and 1 teaspoon kosher salt in a medium bowl stir in 2/3 cup water and with splash of vanilla extract and stir until smooth let rest 10 minutes with 100 grams egg whites until foamy then add a pinch of salt start screaming in a hundred grams granulated sugar gradually whip until heats form then beat in a capful of white vinegar pipe out one centimetre circles onto a parchment lined baking sheet and bake in a 350 15 to 20 minutes move from parchment and transfer cereal to a dehydrator halfway through drying spray with The Glades made from a half a cup powdered sugar 7 teaspoons milk and a splash of vanilla let dehydrate completely meanwhile with 200 grams of egg whites and an electric mixer until foamy add a pinch of salt then with soft peaks form start streaming in 200 grams granulated sugar gradually heat in 200 grams powdered sugar followed by 2 capsules of white vinegar provide meringue 7 goals and add a different color of gel food coloring into each bowl until you reach the desired color transfer meringue piping bag fitted with couplers and different pastry tips and type out marshmallow shapes on baking sheets bacon a 200 degree oven until marshmallows are dry then transferred to a dehydrator and let dry until crisp all the way through pasta cereal if there's snack food or candy or convenience food that you love that you want to see recreated here in the Test Kitchen feel free to leave it in the comments after the video but please for the love of God no puffed things of any kind come in again for the next one will be probably right here

Channel: Bon Appétit

Views: 8,429,651

Rating: 4.8957729 out of 5

Keywords: cereal, gourmet, lucky charms, marshmallows, recipe, claire saffitz, claire bon appetit, claire makes, claire makes lucky charms, gourmet lucky charms, gourmet recipe, how to make lucky charms, how to make cereal, lucky charms recipe, lucky charm recipe, homemade lucky charms, claire gourmet lucky charms, gourmet cereal, gourmet makes, lucky charms bon appetit, bon appetit lucky charms, making lucky charms, food, bon appetit

Id: UPS4nxI0b9g

Length: 18min 51sec (1131 seconds)

Published: Tue Jun 26 2018

Reddit Comments

[u/TheRedGerund]

I love this series. I tried watching the other videos from this channel but there's something about this concept and the way it's filmed that holds my attention. Honestly I think they should consider making an entire tv show out of this format. You could do it endlessly.

[u/adamreddy]

So has everyone eaten dog treats?

[u/SpoonOnGuitar]

Claire is such a sweetheart. BA is quickly becoming a favorite of mine.

[u/LoseItGainMore]

Half-Sour Saffitz!

[u/jessejjang]

I really enjoy these Gourmet Makes series. Also, love the chemistry between Claire and Brad.

[u/thecaramel]

Between her, Brad, Carla, Molly, and Andy, BA has the best cooking shows anywhere. They're not only so damn good at what they do but they come off feeling incredibly genuine.

10/10. Would pay good money to have them each get a 30 minute, 12 episode run on Netflix.

All filmed and edited by Vincenzo, of course.

[u/jimmyandthefatman]

I think I might love Claire, I have such an odd attraction to her.

[u/[deleted]]

Hey there Vincenzo

[u/[deleted]]

I didn’t really even attempt the shapes. I’m done.

You hear that? No more. We’re human, Claire.

I know. I know.

This isn’t million dollar machines making this; it’s human beings.

It’s one human being.