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

so I feel like since I'm holding this this is my show really yeah it's like in Lord of the Flies with the conch shell uh-huh well here yeah exactly hey everyone I'm Claire today we're in the VA Test Kitchen and we were making gourmet Pringles I did you see Pringles this was more of like an afternoon snack in school I love the packaging is kind of like brilliant canisters what did they say once you pop you can't stop is that the catchphrase I'm gonna get a whole one out and show it to you oh sorry it exists in like many dimensions it has this sort of curved structure it's fairly pale and uniform in color it's not like a potato chip that has maybe like dark darker edges or something and it has lots of little tiny bubbles all across the surface that's what's gonna make it seem really really crunchy when you bite down on it very delicate very very thin if they don't put up a lot of resistance it really does like kind of dissolve into nothing the first thing that I get when I taste it is salt and I must sort of taste like oil like it's sort of like fried flavor in a good way the flavoring is definitely some kind of a coating this was the flavor that I probably ate most sour cream and onion delicious so good you can find powdered sour cream you can find powdered buttermilk you can find powdered white distilled vinegar once you have the wafer riffing on the flavors is actually pretty easy because it's just about getting those powders that's like what's brilliant about snack foods is this like you make one thing and then there's sort of like endless variations you can do dry pizza they do like make me very happy we're very good because it's curved in two directions I want to flatten it that worked so it isn't oval it's like six point eight centimeters and five point four centimeters wide so I'm sort of making a template all right so there's my template so these two sides come downward and then these two come the other way I want to try hydrating the chip to see what the texture is of the paste or the batter like whatever it is that these are made out of it does happen sort of like a tortilla like consistency trying to think how we can create this shape one way you make Tweel's or it was a very lacy crisp cookies you drape them over the rolling pin actually a really close really closely fits the contours of this rolling pin but then of course these two sides come up so maybe there's something that we can place underneath and raise the opposite ends so here are the ingredients dried potatoes vegetable oil bread this is corn cotton C high oleic soybean or sunflower terminated the yellow corn flour and starch right so dark on Owen's like with salt wheat starch and that's it rice flour makes sense because rice flour is like if you've ever had tempura my flour is the starch in tempura batter and it creates this like very very light crispy crunch when you fry it within the actual way for itself though we know that it's not that many ingredients the main one is dried potatoes so I think this is gonna be a much more about nailing that shape just to get something that looks like it because at the end of the day you have crunchy fried potato like it's gonna be delicious so this is gonna be a project that's more about kind of process and construction than flavor I think let's just see what happens when I google Pringles gene wolf mechanical engineer author node for science fiction and fantasy novels developed the machine that cooks them oh great they were designed by a chemist doesn't bode well whoa the consistent saddle shape is mathematically is the hyperbolic paraboloid I love how it's made the house man is the best thing that has ever happened to this show it's like sort of like a meal it did kind of look like maybe it was more of a dough than any kind of like a paste or bad or that was like pressed into the shape so it actually might be easier to form them maybe I can make some kind of a cutter to punch out that shape rather than cut it out we might have oval cutters in this kitchen oh look there's the gushers molds I'm so glad you still have those we have rectangles diamonds fluted rounds nothing oh wait oh my god oh my god this is so close I'm just gonna use this I want to have my colleagues try the Pringles and give me their thoughts and possibly if they have some clues or something like that it's not like they're taking a potato and slicing right it's like composite of like dried potato and all these other starches it's not a potato chip it's a potato crisp yeah they're like a Franken chip okay so rather than just like make a crispy potato crisps yeah how do we make in a Pringle has to be stackable I think what's so compelling the fact that it melts in your mouth yeah it turns into nothing they go crispy to dissolve like that right there's something about the way the shape and the shape of your tongue you're just washing it against the roof of your mouth and it crumbles so they can literally just close your mouth the crime yeah notice all Oh more like it's a hyper its what is it it's a hyperbolic parabolic whatever I remember it was paraboloid yeah what I'm thinking of doing is starting with a mixture of cooked potato bound with some additional starches and then on some combination of drying and frying once I have them forming into those kind of like ovals I'm very curious to see like how close we get just from that basic approach I'm gonna start with one potato because I think I'm gonna have to add a lot of other starch nutrients I need the people with the smallest holes working it really really lightly because I want something that's gonna be more tender or rather than chewy to make a stiff dry dough I'm gonna add on starch rice flour and a little salt so the problems so far that I can see that there's still like noticeable separation between the potato bits and the starch but I'm just going to go ahead and continue to work with this as a test because I know that I need an extremely paper-thin dough I'm gonna use the pasta extruder to roll it out don't really want to roll through try cutting out a couple ovals as soon as I put in the oil it didn't hold its shape it's already taking on color it's getting cold in around the edges going across some of the surface so already I know that's not what I want it doesn't have that dissolving texture it could be more tender and I know that I'll get tenderness mostly from having all those little air bubbles in it hmm I want to see what happens if I add a little bit of a baking powder to make those little bubbles and also once I have it into a sheet but then I want to get an even thinner I'm probably better off using something that's not absorbent this is a Silpat these are these like silicone baking mats gonna do the same thing just roll between you so it's not taking on color that's fast which is good but it does have those little tiny bubbles getting these also sort of like larger bubbles that's something I want to avoid because that's gonna affect my ability to stack them the color is not that different right it look like one chipping in half really are we done well tiny Christy oh no I was tender there's always many air bubbles wait is tender very close it's very close yeah sorry I think you in the middle of anything no it's that second Test felt like weirdly close as to like be a fluke but I'm just itís just like keep going until otherwise deterred I want to try forming them to see if I can get at least some kind of shape maybe I won't go for the when they call it paraboloid but at least something curved I want to basically try prying it very very briefly at a low temp letting it set and form over this rolling pin and then frying it again losing its shape immediately at least in terms of like shaping them there wasn't much to be gained from the forming around the rolling pin or at least at this point yeah oops what I'm just thinking I thought of terms of like a mold crying if you holding it very gently between these two spoons at least keep its flat shape it's really like not that's crispy I think having it between those spoons meant there was some moisture loss so I think I'm gonna try it again maybe fry it take it out while it's still pliable put it between the students and then put it back in the oil obviously this took on color kind of according to the pattern of like the slots of the spoon it did crisp up much more though which is good this would quite have that quality of like you couldn't eat it without chewing to kind of bite down on it yeah so for tenderness like more acid more leavening I put a little bit of baking powder in it maybe try more yeah yeah too much to I don't know the tech I mean no that's like chewy not right alright I think we're at a good place to stop today before I continue too far down using the whole potato I think I want to start with test tomorrow using the potato flour that we have and just seeing where that gets me and then of course I think the challenge will be forming them and getting that shape so we'll see yeah so here we are it's only day two and they all blur together we're here bright and early on day two so not too many people in the test kitchen yet but we're gonna get started I want to try using just potato flour it seems like from the research that this is more of the product that like Pringles are actually made from in the factory so just wanna see what happens when I mix this with the other starches and add water and kind of create a dough that way this is just like an extreme never like head dough this texture it's just like so gnarly and not smooth it is finding out nicely [Music] lots of curly but really you guys see how much it expanded it got huge it has almost a texture of like you know like a shrimp chip or something like that just so so bubbly definitely much more tender than the versions we tried yesterday it's actually really good one thing I want to try is to dock the dough so I just want to basically poke little holes all over the place and this will allow big pockets of air to escape and will prevent those big bubbles hopefully I think that will make it work moderately well it's still got some bubbling around the edges but I also want to try rolling one out thinner let me put it back between the Silpat and roll it through that's definitely thinner let's let's see what that did getting up wait I just tasted the Pringle I was like wow I never really good job so whoo but I did do a good job actually really really encouraging test I kind of guessed at that hydration and it actually was pretty successful so I'm going to keep going with that and I also I'm going to hold it between the two spoons to see if that can help eliminate some of those big air pockets the two spoons have definitely compressed it but I think that's a good thing because it's almost like I was getting too much air in the chip and actually what I'm getting a little bit is the texture of the Silpat from rolling it out it's kind of amazing it like almost completely dissolves really that's like Barry Pringle even very very briefly I actually feel like here you wanna connect you very good do you want to compare it to the original or so at least I feel like this is the closest I've come to the right thickness Claire like weirdly close weirdly close how do you feel well I think I'm gonna get rid of the ridges because I'll be the ridges is literally this it's like the texture of the so I'm just gonna put parchment in between and keep to keep roll it out I have to focus on shape now I was doing a little reading online apparently this shape is actually important to the way that the Pringle itself functions it's not just visual it also it helps create like a very strong chip so that when you stack it that bottom chip doesn't break under the weight of the ones on top of it I don't really know that math of it so I think I need to make a mold and it has to be a mold that I'm able to put into the fryer so I have to make it from metal something that's heat safe this is flexible and maybe I can create something out of this we're just gonna play around for a little bit I don't even know how to get into this it is taking on that shape a little bit just as I work it now I want to take I'm going to try to use foil to mold just like the mate to it because the long is that there's a national inside in there's room for that liquid to escape I think I don't think it'll work the foil it's really not flexible actually new thought if I can use strips like this - just like clip the mesh because as long as that there is meshing on one side and there's room for that liquid to escape I think it'll think it'll work for the first shot some success it does have that shape the problem with it is that it doesn't have a uniform texture I can see where the foil strip was holding it against the mesh and then any other places next to it it kind of like puckered up and and bubbled a little bit I think you need something full contact [Music] all right so here we go it maybe took on a little bit more color than is ideal I think the chip itself looks really good though the main thing is not that it has to look identical to the original but it has to look identical to all the other homemade versions so that we could stack them but you know what it doesn't have any huge air bubbles you know big pockets it actually looks really uniform what I want to do is really get a bunch of cutouts and I can describe them all kind of rapid-fire and hopefully get like double digits so just going to like put my head down and get going on that shockingly close to a pretty ball yeah like we're there I think it's just as a pant he has to make a parabolic oh I sure did I made out of mesh from a strainer and then this goes on top what's the budget like for this series for you destroy it you know in James Bond q like Q a thank you it's kind of Brad but first of all he's not here and second of all it's usually not that helpful [Music] yeah those are mine I know right eight ten twelve okay fourteen finished and you know some of them I think look better than others like this one looks great as compared to the original now I want to play around with making a couple of different flavors so we have distilled white vinegar powder yellow cheddar cheese powder and sour cream powder so I have some flavors for you guys to try battery yeah I believe liver is so freaking Wow this is like I can smell the cheddar powder alright this is the thing Molly went for like a half buddy yeah my instinct is like do it whoa the shape is on point shape is 107 point this is my question though hmm if we were to construct a tube would you replace the little guy with your face definitely right a little shape layer there I think it's a little bit thicker but I really couldn't roll it any thinner like I was rolling it in the pasta roller on the thinnest setting between two sheets of stuff like also in the factory they rolled under four tons of pressure so I wasn't quite able to give them that then okay you I do want you are completely crazy yeah well they they make me sick overall just also meant such a little bit of this cheese powder mr. Pringle to Pringle overall like not I think among them like more difficult things to construct it wasn't quite it wasn't so much like a lengthy process in terms of time but it is kind of labor-intensive to just like hand punch and fry individually could go like crazy on the flavor so all the different kinds of powders and everything but yeah how do we refuse episode seven what I'm gonna say I don't know it's like thanks for thanks for watching we'd say okay here's how you make gourmet Pringles combined 50 grams of potato flour 10 grams corn starch 10 grams white rice flour and 1/2 teaspoon kosher salt at 35 grams water and knead into a shaggy dough cover tightly in plastic and let rest 15 minutes knead again to incorporate dry bits then pasto to the widest setting of a pasta roller a dozen times holding each time until dough is fully hydrated cut dough in half then pass each half to roll or 2 times on each setting until you've reached the thinnest possible sheet of dough cutting each piece in half again as it gets too long to handle working one piece at a time and keeping the other pieces of dough covered pasto through roller again on the thinnest possible setting between two cut pieces of Silpat lined with parchment brushing lately with cornstarch to prevent sticking so that dough is almost see-through punch out ovals using a cutter and repeat process with remaining pieces of dough fry ovals one at a time blanching first at 300 degree vegetable oil for 5 seconds to pop then place it in a wire mesh and aluminum foil cage shaped in a hyperbolic paraboloid fry again for 60 seconds until crisp and lightly golden then removed from cage pad with paper towels and lightly seasoned with more salt repeat with all ovals of dough seasoned chips with flavoured powders of your choice that's a record yeah I did you you did it okay you crushed it these are amazing Pringles there you are really good at making snack foods thank you can get your own show [Laughter]

Channel: Bon Appétit

Views: 8,271,863

Rating: 4.9280629 out of 5

Keywords: claire saffitz, gourmet, gourmet recipe, pastry chef, test kitchen, pringles, how to make pringles, claire makes, claire bon appetit, claire, gourmet makes, claire makes pringles, claire gourmet makes, gourmet pringles, gourmet pringles recipe, pastry chef makes, diy pringles, bon appetit claire, pringles recipe, pringles gourmet, claire ba, gourmet snacks, gourmet snack food, how pringles are made, pringles can, make pringles, making pringles, pringle, food, bon appetit

Id: J3xLG-whfFk

Length: 21min 4sec (1264 seconds)

Published: Tue Jan 22 2019

Reddit Comments

[u/DIA13OLICAL]

As much as I love Claire it's been more than a month without my boy Brad. I hope they upload a new It's Alive soon.

[u/Diregray]

I love the fact that she nails it so early and is slightly taken aback. Like wait did we just finish? But then just takes it to another level.

[u/lcoon]

Claire is awesome. I would never take the time to make any of the food she tries to recreate but these videos but it's so interesting to watch.

[u/ryit29]

Did they change their editing/filming style? It looks off to me

[u/TreChomes]

i thought she was leaving the company?

[u/Mking4709]

I really love these videos - it's so interesting to watch her process and rewarding when she finally figures it out. The combination of her knowledge of foods / ingredients and how they interact + her resourcefulness is really impressive. Also <3 Brad

[u/NeverGoThatWay1985]

She's so fucking talented.

[u/Pondersaurusrex]

Is there anything this woman can't make?!

[u/AsianHoosier]

I love how Bon Appétit has branded themselves. Not overly serious but actual cooking steps WITH the mistakes. Claire (even if she isn't officially with them any more?) is my favorite type of cook. Not afraid to admit mistakes but afraid to quit! Go Claire!