Pastry Chef Attempts to Make Gourmet Peeps | Gourmet Makes | Bon Appétit

I know Chris I know every like Dumbledore needs their fold you know if it weren't for you I take every shortcut in the book here's another problem everyone chris is the solution everyone I'm Claire we were in the b8f agent and today we are making gourmet beeps my one and only thought about peeps is that they're my mom's absolute favorite candy which I know I said that that was that preserves was her favorite but I really think it's he's the only person I know in the entire world who loves he's like weird like marshmallow blobs the original is chick shape chick shaped it's a weird thing to say so it's original like an Easter thing they're little chicks but I know they make all different shapes and colors alright I I'm a little bit congested so I have very little sense of taste right now that's not I think it matters probably better I'm better off I can't taste anything but I can like feel my teeth tingling from the sugar there's a lot of different flavors in addition to different shapes and colors root beer float right I get nothing peeps delights coconut let's kick ass at all this is pink there's a fruit punch party cake I'm not gonna even try blue raspberry they alternate eight same to me and I think that the flavoring is just in the sugar on the outside we usually take the classic route so we're just going to go for the original peeps in the chick shape which is not flavored so they come out of the sleeve all stuck together but you can see that in between there's white marshmallows so I think that they're all piped in a row touching and then coated in the sugar so they can really cut pull apart you know I do sort of like an accordion thing they do have like a very pleasing pillowy texture I'll say that they're supposed to look like little chicks the only thing that's chick like is the beak right here too little tiny dots made of god-knows-what it's obviously a sugar coating it strikes me as a very very fine sugar finer than your standard granulated sugar if the color is perfectly uniform that I think is actually going to be a little bit challenging like it's an every tiny to come cranny there's no white on the outside at all there are pipes starting here and then it's all one motion the last motion is the little flick to make the beak wait Chris do I come on over and try it's so sweet and there's nothing happening yeah so it's weird to me that they haven't cooked like vanilla or like anything that could just be an obvious like oh this is a food you probably want to eat it right maybe it's like freeze-dried fruit the kind of situation that's the oh yeah a good thing that like makes me nervous as like the non piping expert that it's always extended it's never touching and like perfect point okay I hope you like it oh my god I I wish they tasted more Leslie if you just food processed granulated sugar it does it make sanding sugar yes I think that I have to I think I feel like this is finer yeah it standard granulate it's a public blip it looks like that fine to get me just super fine yeah there'll be fun with some like citrus flavors yeah could dehydrate some stuff you some free straight fruit come back at the end of the day might have some actual marshmallow you phone people on okay this is regular do you want to take a packet up to your desk no but I think that if you are someone that likes peeps it's like you know that they're gross and you don't anyway anyway I don't want to thank Jamie right now I've been putting it off long enough time for the best part reading the ingredients sugar corn syrup gelatin contains less than 0.5% of the following ingredients potassium sorbate and preservative natural flavors yellow number five blue number one carnauba wax that's it so there's three primary ingredients sugar corn syrup gelatin it's what we thought all along no difference in flavor between the colors at all I think we have a lot of freedom to like play around and and innovate there's two primary ways that make the marshmallow one is the peeps way which is corn syrup based or there is the traditional way which is using an egg white obviously I'm going to go the traditional route you get better flavor overall so I want to do more research about the marshmallow which is a plant a mellow that grows in a marsh it's like a it's an often looking tease yeah look it's a perennial species indigenous to Europe Western Asia and North Africa a confection made from the root see the root of the marshmallow since ancient Egyptian times evolved in today's at marshmallow treat we're going to use the marshmallow root extract flavor them you like the marshmallow player whoa marshmallow is a plan yeah yeah exactly Oh mellow that grows in the marsh right let's do some youtubing within moments of being patched they're coated with sugar when they're deposited they're already covered in sugar they're piped on to the sugar which is in like a thick layer but then they go through sugar showers for the rest of their buttons get covered in the colorful sugar that's running that day they start with the five main ingredients which are sugar corn syrup gelatin air my game plan is to whip up a batch of marshmallow so that I can practice the piping because that's I think the most challenging part of this is trying to really perfect that shape and that motion all right now I just want to focus on the marshmallow mixture and the shape of the peeps you know like I got this here's what I'll do it dissolves one envelope pattern gelatin in cold water gelatin has to soften before it can be dissolved I like to put the whole mixture in the fridge with it cold usually takes about 10 minutes or so to soften all right now I'm gonna set up my egg whites I'm gonna start whipping my egg because I want that just very very soft peaks before I add the syrup on the stove bring together sugar water corn syrup up to a boil then stream it into the bowl of a mixer until it cools down a bit I dissolve the gelatin over the stove you have to really make sure that there's no granules in there otherwise not only will your brush balls be grainy but then they won't set I also don't want to boil it though because if you boil gelatin it will basically kill the setting power and beat that in look the whole thing I didn't know my vanilla transferred to my piping bag I have to work with the decent speed because the longer this mr. sits the more it'll set and then I don't get that nice peak off the end up hiding bag time to attempt the piece so the worst first attempt okay I need a stiffer Marais you know but I feel like the shape is maybe not mmm not terrible what I have to do is I think draw myself some guides sort of make a grid of lines to stay in they're just kind of like amorphous blobs like when I do this the peak should hold its shape rather than flop over like that it needs some different kind of mixing better mixing I think I will try dissolving the gelatin directly into the sugar mixture and trying to get a much stiffer marshmallow mixture in the end that's the goal for batch 2 so using that guy as my guide like I think the texture of this marshmallow mixture is actually really nice so I'm I'm actually like sort of happy about it a little better I think right I look cute anyone anyone I feel like these look pretty good they're cute right Chris did you even see this yeah they peaked they're like people di Pete great first test these have to said you got to pick this back up another day but I feel really encouraged by these initial tests good texture really nice volume not that hard to make a peep I guess so hopefully day two we're gonna wrap this up all right it's day two of peeps the first thing I want to do before I tackle the sugar component because I think that's kind of next steps I just want to check on the batch that I made last week overall I went home feeling pretty pleased with the progress from day one there's one thing that I see that is not ideal which is there's some pretty big air bubbles that have popped that tells me that the egg whites were whipped a little bit too much before I started adding the surra next time I need like a denser foam my ear my right ear is superclocked and blow my head back and over in unclogs I'm on the mend I'm not contagious but I'm just still pretty congested because I was sick last week the next step will be preparing the sugars and those flavorings but first I'm going to use some sorbonne sanding sugar just to coat the peeps so I can evaluate like how Italy in the texture when I eat them I'm gonna grind the sugar a bit finer maybe a spice grinder would work better [Music] maybe a little too fine I basically just made powdered sugar good you know so now I'm gonna just sift this over the peeps I can understand why the peeps get the sugar sprayed on because you know has to kind of hit it in all three dimensions and I'm really just getting it from one ankle the very top mmm I have a little sense of taste pretty good I'm pretty happy with them it already tastes better than the original see the big air bubbles so I need to develop after I think they popped after as they said yeah really like mild really neutral but there is just like a touch of that vanilla in there almost like visit y'all right you can do like a peep pop rock collaboration ugly pops I don't want to do Popeyes why why can't we do pop rocks right in and tell her how much you want to do pop rocks please don't here's my basic plan for flavors and colors I have some freeze-dried raspberries which are bright pink for the purple peeps we have food grade lavender then for green we have matcha and then for yellow you have ground turmeric which does not have a lot of flavor on its own so I think that I'm going to use turmeric for added color and then actually do some lemon zest that I'll dehydrate and grind it's a piece of garlic Gabi said and this is a Brad thing too if you stick a little garlic in your ear it'll pop but I feel like it already I had it for one second already kind of did it hurt I'm just gonna go with it I can't leave it in there I think so yeah so I'm gonna zest these hopefully three lemons is enough and then I'll dehydrate it grind it it didn't help I think I'm done with the garlic okay I don't have to do anything to the green tea or the tumeric so now I'm gonna just start milling a bunch of sugar to get it to the right coarseness actually that looks looks good like it's definitely finer than granulated but it hasn't become a confectioner sugar color and flavor go together and should come from the same source so I'm not too worried about like adding other flavors and ingredients purple yam beet powder corn flower petals and hibiscus because I think overall it'll be more of a hint than anything I'm gonna start grinding and combining all of these I think it looks pretty the lavender or purple it helps a lot to have that raspberry in there I mean the Rose is more of like a scent and a flavor there's some like brightness and acidity this is pink a shade of pink I like fun dip remember those hmm I'm excited to see how these tapes on the marshmallow before I make my full batch of marshmallow I'm gonna prep my pants and I'm going to make the lines as guides so this is to prevent lots of sticking I'm gonna brush away the top of the sugar I'll have just maybe a centimeter of space where I can anchor the peep I have an important my ear is really clogged oh well this is what you do I already put garlic in it it did not work did do that did you eat it no you heat it yeah today on Brad fix flare boom right in there Oh yeah yeah that feels good no pain no gain fire do some pop it like know that probably make it worse nothing I think it's so clogged it's so clogged oh that's misery right well that was a useless break it does burn a little bit okay let's get back on track a little bit for the people I have to work with some speed here because it will start to set if I wait too long and if it starts to set then I will get the right shape I got I got it all right that felt really stressful but I did it so next I'm going to dust everything with their respective sugars I'm tossing it at it to try to get it underneath and on top and in between you know they are pretty sticky so I shouldn't have any issues with the sugar adhering see look good I'm gonna get these under some plastic we'll come back tomorrow hopefully for like wrap up finishing touches and I feel pretty good it's day three but I really feel like today is gonna be a wrap-up day I feel really good about what we did yesterday and so today is gonna be like finishing touches with little eyes on so I want to take a look at how they fared over night and see how the peeps have said oh oh okay hmm Wow have some problems we've hit a snag I was sort of thinking to myself I'll show you in a second but I was just thinking to myself as I was coding the last night it was like Oh usually I wait until after they've set to cut them in sugar but I was like it'll be fine it doesn't seem like it was fine you can see the liquid that's sugar dissolved in the moisture that was drawn out of the marshmallow I'm gonna have to start over she was not anticipating egg whites or mostly water sugar is hydro scopic and it pulled the water out of the egg whites okay I guess this was the useful step I learned something whatever sucks oh but I'm gonna taste one first though the turmeric is like really the first thing you taste certainly unexpected from a peep I actually think it has good balance between the raspberry and the rose or chicks especially like very neutral with a little lavender I kind of like it actually think this would be improved I think actually all of them would be improved with a little bit of citric acid to add just acidity just some balance matcha hmm I feel like green tea is also very normal flavor watch out now it's like a thing today yeah we'll get it done today pretty sure I don't know here's my plan of attack I'm gonna create my new set of guides on the parchment paper oh nice no I'm not nice oh I had some issues overnight little melted a little weeping little weeping yeah all the weeping weeping people so it's been appropriate I'm going to not start whipping the egg whites until I add the gelatin and started to solve it so that I don't over with them again the important thing now is to cover these minimize their air exposure so that they can set then we'll close with sugar yellow just had like to pronounce tumeric flavor so I have freeze dried mango good I think I'm gonna add a little citric acid purple fruits dried blueberries mmm but it's fruity with the lavender I think good overall it's been 2 hours since I piped the peeps I'm gonna try and coat the ones we just made all right what was I worried about they look great it looks perfect it looks very elaborate yeah oh you got your customized yeah customization Brad your fancy fancy so nice can I try no you won't be able and I'd be very impressed if you could pull back 17 hours present maybe I can I don't do a lot of upper body that's rainbows almost big as you think oh my god it's really hard if a 70 pound I do it this Wow I have a new appreciation for Brad's strength all right 25% are completed I have my two rows of green tea peeps I feel like this is so far the best version the coverage is the best the sugar looks super even now I want to just do that exact same process and then finish the rest of the colors okay I think they look so cute I don't want them to get damaged but I think if I'm gentle enough I can turn them on their heads and they'll be okay you know it makes me a bit nervous their own weight doesn't really help them to peel off oh really everyone go away I quit I want to talk about it lost a little bit of their face sad do you think we can do a beat a beak transplant can I sniff it off the other one yes and stick it on I'm performing a medical procedure is happening a big active mean it it's a big trance when you're trying to get sharper points I lost some beaks it's pretty good no one will ever know I inverted them and I think that there wasn't enough coverage and then it's stuck I don't I don't think this is the same thing as dedication I think it is because well mania I think I'm finally gonna nail it on my last tray what I learned is you're gonna do that same dusting but then rather and from the whole thing upside down I'm gonna try to remove the backing while they're still like sitting upright clearly these look great oh these will look they're like a duck when they're taking a nap you never know when they go backwards and they like cut their little head under the wings ah that's good right sure where are the eyeballs good last oh that's I'm I've been waiting three days to do that anymore finally their victory left yeah exactly okay oh nice yeah that was probably best and they're all together that's very important yeah they all exist in their string it ducks ducks in a row so now I'm gonna use chocolate like milk chocolate do tiny little I know toffee that looks a little bit more like a mega a little higher percentage like dark chocolate all right we got dark never mind I'm gonna you start to [ __ ] over there absolutely not chocolates melted this is the part where I feel those confident because the NACA looks quite said ranged my clunky I can do better than that all right they look good I'll say that overall I think it turned out really well good stretch helm they're like the rose the sugar overpowers the marshmallow but the marshmallow flavor is so subtle that at least there's like any flavor at all because there wasn't in the original so good it's like mango overall I think the marshmallows really good satisfying fun to eat that's why I like marshmallows are just fun to eat it's a fun texture blueberry lavender raspberry rose lemon mango green tea mango go for it right off the bat they're much softer and fluffier I'm sorry Bobby alright they are not unless you count like red number for a single flavor that's nice all the things that I said uh-huh that's what's happening yeah okay good I'm glad that was your expectation right man do you want to try that one no that's you when you come in with a hangover it's not bright I'll never get hungover no idea whatever miserably it's great you know that he's got the flavor is like I am you get the matcha yeah I mean it's it you guys just made me feel better not a weird smell you like upgraded that's the name of the game I had a little issue with the beaks so I put some sunglasses on him to make him look a lot happier the eyeballs are made of chocolate laughs that that was a nice touch you taste lavender definitely who berry flavor something hmm flavor send the texture so it's so much lighter so bouncy mm-hmm you succeeded so like resoundingly with those ones and the flavors are such an improvement thank you Wow seriously people have never been nicer really great okay here's how you make gourmet aps use a sharpie and straightedge to mark Harshman paper with rows of 5 rectangles to match keep dimensions turn paper marker side down and place on rimmed baking sheet lightly dust with corn starch and set aside softened 2 envelopes powdered unflavored gelatin in 130 grams cold water for about 10 minutes meanwhile wipe out the bowl of a stand mixer fitted with a whisk attachment with white vinegar or a lemon wedge and add 4 large egg whites and a generous pinch of salt by 200 grams granulated sugar 100 grams corn syrup and 80 grams water in a small saucepan bring to a boil over medium heat stirring to dissolve the candy thermometer can deside of the saucepan and cook swirling often and brushing down size with a wet pastry brush right before mixture hits at 145 Fahrenheit start the mixer on medium high to beat eggs very soft peaks when the thermometer registers 145 remove saucepan from heat and scrape and gelatin mixture this world to dissolve increase speed to high and slowly stream sugar mixture into foamy eggs continue to beat until marshmallow mixture form stiff glossy Peaks speed in 2 teaspoons vanilla extract and 2 teaspoons marshmallow root extract transfer mixer to 2 piping bags fitted with identical round pastry tips and pipe onto prepared baking sheets into peak shape flicking the pastry bag at the end to form a peak to eat cover with plastic avoiding contact between plastic and marshmallow allowed to set at least 4 hours grind granulated sugar in a spice grinder until finely milled but not powder transfer to a bowl brian free straight fruit and/or flavored ingredient of your choice to a very fine powder and mix with ground sugar to create desired color and flavor this mixture discarding larger particles thus peeps all over with colored sugar and carefully peel off the parchment coating bottoms with more sugar and tapping off excess make I've also have melted chocolate me before they start to leave [Music] so the whole point of keep juicing is you want to see which one remains intact without like blowing up oh I never meant to see that's this okay how long do you think yours is out oh I'm gonna put another minute on never made it 10 whatever right okay should we call it yeah okay I still understand who the winner is oh I don't know Claire I think you won I think it's safe to call this a draw although you seem to have struggled a little bit more it kind of smells like campfire marshmallow this looks like a turn

Channel: Bon Appétit

Views: 5,327,023

Rating: 4.9485989 out of 5

Keywords: gourmet makes, peeps, claire saffitz, gourmet peeps, claire bon appetit, claire makes, claire makes peeps, gourmet recipe, how to make peeps, peeps recipe, homemade peeps, claire gourmet peeps, gourmet peep, peeps bon appetit, bon appetit peeps, making peeps, easter peeps, claire, claire gourmet makes, claire peeps, eating peeps, how to peeps, gourmet version, marshmallow peeps, peeps marshmallow, peeps marshmallows, peeps candy, candy peeps, peep, food, bon appetit

Id: QTc0gPyfpCg

Length: 24min 45sec (1485 seconds)

Published: Fri Apr 19 2019

Reddit Comments

[u/Alpha-Trion]

The BA kitchen is a garlic cult

[u/Heaiser]

I didn't know I needed it until he said it, but now I need a pop rocks episode.

[u/JohnnyNumbskull]

Poprocks?!?

[u/thisispannkaka]

Literally wife-material.

[u/derpado514]

holy fuck the air-fry voice at 5:30....