Pastry Chef Attempts to Make Gourmet Reese's Peanut Butter Cups | Gourmet Makes | Bon Appétit

Oh God this is not this is a great nothing this is great I don't know there's something in there just don't worry about it I don't know something in the peanut butter mixture it's looks like no it looks like chocolate everyone I'm Claire we were in the v8s kitchen today and I am making gourmet Reese's [Music] Reese's are the one candy that I still eat as an adult fairly regularly we'll be taking a lot of these home to put in my freezer because I like to eat them frozen it's such an assault of sugar that like you're my like salivary glands like tingle it's like what's happening the no chocolate peanut butter I really like it is extremely sweet but then you have what I think is truly the secret to why these are so good it's just that the peanut butter is so salty there's a lot of things here I haven't seen before there's something called the Reese's big cup stuffed with Reese's Pieces candy it's delightful it's really a good texture from the like sugary shell fastbreak candy bar version with nougat incredibly sweet I think the Reese's that we create can only be the classic cups because that's what I prefer to eat and that to me is like the most iconic here's a question that I wanted to kind of answer in this exploratory phase is like do I have to temper chocolate again chocolate that's tempered is chocolate that has been heated and cooled so that when you break it it stays shiny and snappy and firm but like these are sitting out at room temperature and look at the bottom it's so soft yes I am trying to avoid tempering chocolate so that is the answer that I want to have tempered chocolate no right Chris yes it can't be too thick a layer right right I think part of the good thing about reasons is you can bite into it just like the picture shows and it breaks cleanly right where your teeth were and it doesn't like snap and break off into shards or anything like that so I have to make peanut butter please say no what's the point of making peanut butter yes smokers natural my favorite peanut butter in the world [Music] I'll make you a deal I'll temper chocolate if I can start with store-bought peanut butter we should just take this whole show to Whole Foods which is like three blocks away and just use their their peanut butter machine that counts right I think you have to make your own peanut butter that's the wrong answer can I at least use peanut butter as a starting ingredient and not having to make my own peanut butter you probably have to make your own beer I want a deeper toastiness to the texture of the peanut butter I know it's a little hard I think it's like kind of fluffy do you want there to be like a snap when you bite into it or that softer texture there is a right answer I like the softer okay good so well you're really thing if I don't have to temper the chocolate I would not temperature really melty tempered not hampered dull as hell I think enough people agree that it should not be like a snappy break you know like silent hard and I have an idea of how I would make it which is to fill the cup with chocolate press a disc of peanut butter down into the chocolate so that it fills out all along the edges and then put a layer on top I think keeping it milk chocolate is pretty key but I'm just now thinking about like that filling and how like kind of like fluffy texture and how I'm gonna do that so I need to get like deeper into the construction of the peanut butter cup and also take a closer look at that filling let me draw you a little diagram so I want to basically figure out proportionate to the size of the cup how much chocolate and how much peanut butter so that I could scale it to whatever size that we're gonna make three grams that area of a circle is PI R squared right the area of the bottom one point seven and just square this whole thing is kind of stupid because I can't get I can't get tenths of grams this whole ideas do we have like a crazy sensitive scale time for my favorite part and the most informative reading ingredients milk chocolate sugar cocoa butter chocolate skim milk milk fat lactose lecithin pgpr that's sugar extra salt TBHQ and citric acid to maintain freshness basically the ingredients are milk chocolate peanuts and sugar you know I like the idea of starting from using whole peanuts like using a whole product maybe week over to the computer and maybe see what we can find out about how the filling in particular is made and then how they're built in the factory peanuts right over vibrating valves to get the peanut butter to spread out a depositor sports the final chocolate layer into the cup a puff of air spreads out the chocolate that puff of air at the end to spread out the chocolate we can do that a little canned air from like staples or something today I want to focus on that peanut disk and just see if I can get something that will hold its shape at room temperature so I'm gonna have to find some peanuts I thought about this receipe it was for a homemade halva halva is sort of a Middle Eastern candy made from sesame paste basically that recipe was screaming a quick sugar syrup into sesame paste and it does create fluffy firm texture I'm essentially gonna decrease the amount of sugar and increase the amount of peanut butter because I want it to be less set Wow so peanutty I was sort of afraid of making it to sweep I don't think that's really happened I've never used these before Rhoda just got them they are spacers that you put over your rolling pin that's so that it's raised evenly off the counter so you don't get any thin spots or thick spots I really just wanna let this set at room temp maybe y'all check back in 10 or 15 minutes now it's a little bit oily on the surface not too bad actually I want to try cutting punching out a circle with a cutter so hopefully it should fit nicely but also snugly inside the bottom of this wrapper can you finish lunch Joan taste this peanut butter stuff it's a little bit bitter in the way that like tahini is better just from the peanuts you've already improved it I guess the only thing it's the thickness and the amount this will just be ending as a test for like flavor proportion I may have to work on I'm just gonna use those for tests that I tried and and put them in two cups if we like this and we get to a point where we're gonna stop today I think I can always hold this until we start up again my filling is setting in the freezer and the last thing really to do is melt my milk chocolate I'm going to trim down these paper liners so that they're the same height as the she's got hand-delivered canned air like you would use to clean out your keyboard and this is what I'm gonna use to try to spread out a dollop the chocolate on the top and use it to kind of woo we think that was why is it so cold but why okay alright I feel like that's so far no liquid all right okay let me grab my filling it's pretty solid so I'll should be able to press it down into the melted chocolate what did I say 808 grams good tap it on the counter to flatten out the chocolate okay I think that work pretty well let's do the rest and no longer can really weigh it but I can kind of eyeball what I think 3 grams of chocolate looks like and then I'm gonna use that can dare to try to flatten it out into a single layer and the serpent a gentle what is it I'm so worried about what is the chemical in there that yeah like there's a liquid in here that's I don't know I don't know what's going on first aid treatment that's not good it should not come in contact with skin ah treat for frostbite if necessary this is not a good I just like use a straw and blow but people not gonna want to eat my like blown air the intentional misuse by deliberately inhaling but and may be fatal that's not actually funny so I'm just gonna get rid of this one this isn't this is no longer food safe Rhoda had a great idea because I think it's unsafe to use the canned air to the heat gun from all your food styling and that's high oh no it's not I think I think the job loves burning I love it okay this is it use it for your glasses just before the lens they're like gold dust oh oh oh oh York in the camera lens [Music] it's not mortgaging that well the other options are this I was excited about the air idea might not work but the other options are to like go in with a tool obviously this isn't the right shape but something like an offset spatula and just spread it around maybe the spoon was the way to go the whole the whole time you know besides like the little Dairy Queen swoop in the center not not the worst finish so I'm just trying to see if I can get rid of it with this little guy it's kind of working the middle one looking really good get the chocolate went Matt a couple things one I know that that layer on top is too much chocolate so that's problem number one problem number two I think that the peanut butter itself just needs to be thicker it's really intense like even a little bit of bitterness from the nuts that actually is balancing it out really well I would like more peanut butter I think it's too much chocolate but I actually really think that the texture of the peanut butter mixture is pretty nice tastes good I think when I try this again I'm gonna leave the peanut butter mixture the same but keep it a little bit thicker and then I want to try everything with a new assembly method so that it's better in proportion and then I'll taste it again and I can kind of see if I want to tweak the peanut mixture after I do that a couple of changes that I wanted to make a thicker layer of peanut butter obviously the canned air thing like that was not really successful but I did have an idea which was using our airbrush machine you can control the airflow better and it has like a more diffuse kind of like stream of air so it's gonna really just be kind of like a little work day doing the exact same thing just time to get to work that's very close doesn't does it no it's fine looks great so this is the airbrush machine that we originally got for the skittles episode it come in very handy we used it again for snowballs oh do the clock you know just as important as purchasing tools is maintaining my mad it's a little disappoint are you talking about me no and I'm not gonna fill it with any food colouring I think I'm just gonna use the air streams just to get sort of like a smooth glossy finish on the top of the Reese's Peanut Butter Cup the tapping is more effective than the airbrush machine each one of these is kind of a lot of work but those initial three tests look pretty good they have a nice smooth talk this is gonna be sort of the one where all the finish will go and I'll keep it in the fridge and then I'm going to just do three at a time in this second pan so that I can tap these around and I'm not just serving the ones that I've already done the airbrush is making up for the fact that I'm not tempering the chocolate I don't know that it is it doesn't want to be tempered no only you wanted to be tempered I I do want soft chocolate don't worry Chris it's gonna be great don't worry it's only person wants the chocolate be temporary I'm just gonna continue to ignore that if I were really determined to make this perfectly smooth you get the torch out the torch is good for popping little air bubbles surface oh do you see that it popped a bunch of air bubbles did you get it they are much smoother on the surface than they were before so I'm taking out the ones that have set in the fridge I just put the second batch back in these look really good these two have a little bit of fat bloom on the surface and that's what happens sometimes when you don't temper chocolate once they come back up to room temperature I think maybe they'll hopefully lose some of that no I'm still not tempering the chocolate it's just not happening should we try this one just to see or is it too early I try it I think good good clinging to the paper even maybe a little too much first impressions really good chocolate coverage nice definition around the sides this wings been sitting room ten for a few minutes so it's definitely soft Wow I just want you to look at that incredible incredibly even layer of chocolate on the top and bottom it's not too sweet the way that the Reese's is sort of like overwhelmingly sweet and it's really good I don't think there's anything that I would really change I'm just gonna keep going and doing and I was doing the whole time just two sets of three and then that should get me through all the filling okay I made 14 Reese's peanut butter cups so okay obviously these are bigger but overall I'm very happy with the way that they look and I know that these are not tempered chocolate so despite Chris telling you I was doing it wrong I still disagree oh my god look at that look at how even in uniform the homemade version is compared to the original I'm actually quite impressed that it started out so even on the top and bottom layers delightful thank you there's more going on it's not quite as steep like you know when the Reese's like you don't really get like a any yeah thing essentially it's like peanut halva yeah innocently exactly I do think it's like it's an impressively thin layer of chalk yeah I do like a really nice thank you I did Matt I did math to do it chocolates you saw don't just zoom out on that one don't look too close they're good whatever I just leave you're better talk apart yeah just don't remark upon how they're not coming out of the paper cleanly oh my god I like peanuts ready dad uh-huh yeah exactly don't don't look too close it's a little bit of a Monet you know look just know that's what I said not to do I just look for this squint a little bit the release is a little different yeah well the papers a little different I know the flavor is really really good and I really like I I like actually prefer the inside oh my god you're not just saying that right no I know I didn't pay you to say that right no I feel like it's a natural improvement on it because the interior of the Reese's is so sickly sweet you enjoying that makes me not upset when I do this stuff Oh set it up read another way I hate it less not tempering the chocolate was kind of a shortcut but I think ultimately despite Chris Chris's protests really did result in something that it's very similar to the original so that I'm into I'm very pleased these are ones that I would take home and try and you know eat after dinner for like my little sweet treat here's how you make gourmet Reese's peanut butter cups toast two and a half cups peanuts in a 350 oven until golden brown 20 to 25 minutes grind in a food processor until a smooth nut butter forms measure out one cup peanut butter and transfer to the bowl of a stand mixer beat in one and a half teaspoons vanilla extract and 3/4 teaspoon kosher salt just until mixed bring 1/2 cup sugar and 3 tablespoons water to a boil in a small saucepan until the sugar syrup reaches 248 Fahrenheit slowly stirring the sugar syrup into the peanut butter and beat just until mixture is cool turn out onto a sheet of parchment paper and let cool slightly roll out peanut butter mixture into a slab approximately quarter inch thick cover and let set until cool punch out circles to a diameter just smaller than the bottom of a standard muffin line freeze filling until ready to use trim ruffled edge of dark muffin liners to the height of Reese's peanut butter cups fill each liner with eight grams of melted milk chocolate and place in a muffin pan tap to flatten chocolate remove peanut butter filling from the freezer and press one into the center of each filled cake liner until the chocolate is pushed up and flush with the top of the peanutbutter pipe three grams of melted chocolate over top and tap to spread out chocolate spread around with a spoon to cover top of peanut butter then use a torch to heat chocolate a tap pan to even out the surface chill until chocolate is set repeat with more chocolate muffin liners and peanut butter until you run out of filling thank you these are my new shoes they're my favorite shoes I've ever owned I love them clogs are great because they really they're good for my natural foot shape which is where I couldn't be happier that they're in in fashion

Channel: Bon Appétit

Views: 8,133,657

Rating: 4.914885 out of 5

Keywords: pastry chef, gourmet makes, reese, reese's, gourmet reese's, gourmet reeses, claire saffitz, reeses, claire, claire makes, how to make reeses, claire reeses, reeses recipe, make reeses, making reeses, claire makes reeses, pastry chef makes, gourmet, claire gourmet makes, gourmet recipe, claire bon appetit, gourmet pastry chef recipe, diy pastry chef, bon appetit claire, claire ba, saffitz, reeses bon appetit, claire makes reese's, reeses peanut butter cup, food, bon appetit

Id: SGNwG_MjslI

Length: 19min 17sec (1157 seconds)

Published: Tue Mar 05 2019

Reddit Comments

[u/iamnuts_]

Glad she abandoned the air duster. The irritant they put in there to keep people from huffing it would most certainly ruin the PB cups.

[u/dcx]

That was too easy! It's missing the usual level of Claire suffering as she figures out how to get stuff just right. Fair call to not temper the chocolate though IMO. Maybe this is just inherently a simple one.

[u/AWildEnglishman]

I like how Rhoda appeared suddenly with a heat gun and Claire was momentarily taken aback despite actively introducing her.

[u/derekantrican]

Compressed air is cold because of thermodynamics and the ideal gas law:

PV = nRT

Basically, when you squeeze the trigger the pressure (P) drastically decreases. Because one side of the equation is going down and we have to keep both sides equal, the main variable on the other side (T - temperature) must also go down. Same concept as if you drastically increase the pressure of a container (I filled up paintball CO2 canisters) - it will get hot.

[u/Courtesy_F1ush]

Love that the channel has become the Claire Show. She's fantastic.

[u/redsox87]

I love these videos, but this one fell a little short for me. I feel like she normally "elevates" the thing she is trying to recreate. She changed the peanut butter on this one, but other than that... not much. Maybe it was an off week? She seemed adamant about not having to do the really hard stuff (which is totally fair, but is also the stuff that makes these videos so great to watch).

[u/thesbros]

Good thing she didn't use the canned air, that stuff's filled with bitterant.

[u/Tana1234]

I'm making gourmet reese's cups tries to find every way possible not to make them gourmet

[u/LazyProspector]

I feel like although tempering the chocolate would have been a departure from the original, it would have been an improvement - visually at least. Not sure texture wise