Pastry Chef Remakes Gourmet Pop Tarts at Home | Gourmet Remakes | Bon Appétit

false alarm on the sprinkles I know it's open the dehydrator I don't I just I don't know why I'm not feeling at this episode I don't really want to use it because I'm you know wife because so far this is a very home Baker friendly project it would be a nice change of pace to have one of these episodes actually be doable at home hey everyone I'm Claire I am in my kitchen in my apartment and today I am remaking gourmet pop-tarts the idea we have for gourmet remakes which I'm doing at home is to take the recipes I've already created a gourmet makes and to adapt them so that I and anyone can make them in a home kitchen with minimal equipment and without you know the full capabilities of the Test Kitchen I have posted the recipe that I'm making today online and the idea is that everyone at home can attempt and it shouldn't be too much of a heavy lift at the end of this episode I'm going to take a look at everything you guys sent in photos videos of the recipes you've created and I'm so excited to see what everyone has made at home I need my ciggies hold on okay I say he's yogurt I won't have one every morning some of you may have seen the episode we did last year where I made gourmet pop-tarts and that episode it didn't involve so many steps and pieces of equipment that it felt out of the realm of possibility for someone to make it at home in their kitchen I think it was one of those episodes where I achieved exactly what I wanted to which was something that looked very similar but tasted much much better okay let's take a look trying to think of this anything else on gourmet makes that I've made that I wanted to eat more than this and I don't I can't really think of anything this is very much in the middle of my Venn diagram of like things I like to make things I want to eat things I know how to make I wouldn't feel bad about eating this for breakfast look at that I know how much you know this anything the best thing you've ever done I think so too one I miss all my friends in the Test Kitchen I miss Jay and a meal and rota and how positive they are and two I'm like shy girl my hair back out this may be fun having long hair maybe I missed that what I liked about the homemade version was it was not too sweet it had really clean delicious flavors good balance of acid from the strawberries plus sweet I love that the pastry stayed very pale and did not take on too much color I'm really just trying to nail that flavor that I did the first time very taste of this I already measured it I did all these things just roll back to that footage right at the end there there's like a little bit of strawberry flavor but mostly it's shockingly flavorless I have to say the strawberry filling doesn't taste like strawberries and the pastry the whole point pastry it's buttery and delicious and this has none of that pastry should be buttery the filling should taste like strawberry I concur with myself in that original episode now it is time for my new favorite part of gourmet remakes reading the ingredients from my original pop tart recipe fresh strawberries frozen strawberries flour butter sugar eggs lemon juice lemon zest cornstarch vanilla bean salt food coloring that's about right that's a good list for the most part these are all very common pantry ingredients we don't have to do too much modifying to make this a very approachable home cook recipe because I love a baking project I think especially at a time like this I think that this process very unlike regular gourmet makes is gonna be stress relieving so I'm very excited to make these it's just a fun project and they're gonna look so cute I'm going to start by making the dough because that needs to chill I remember from the original episode the first version of dough I made came out too flaky that Jim did too good a job with the pastry though I know you need to do is we're trying it tomorrow with some crucial adjustments okay I'm gonna work on the dough first and I'm gonna do everything in the food processor which will help me work the butter and much finer so I get a more even texture the problem is I broke the bowl of my food processor recently and I just ordered a new one yesterday so I'm gonna have to do this part by hand but that's very real because not everyone has a food processor at home one advantage of that is I can just make the full quantity all together in a big bowl so I have the dough recipe here and I'm gonna put it all together in a bowl well I'll just we'll leave them right there two and a half cups all-purpose flour four teaspoons sugar one teaspoon kosher salt I'm gonna prepare my ice water I use to bring the dough together and now I need my butter I think I'm going to use my box grater to work the butter into fine uniform pieces if you don't have a box grater I would cut the butter into half-inch pieces and now I'm really just going in with my fingers and trying to break the butter down further so that's what we're going for I'm gonna use 1/3 of a cup of water because that's about the equivalent of what I used in the original it's already starting to clump together so this dough looks great it came together very easily it's not sticky unlike pie dough there aren't big streaks of butter like suspended throughout the dough it's it's just more uniform okay so I'm gonna wrap this up put it in the fridge because this needs to chill how am I gonna put it Oh my kimchi is leaking while we're waiting for the dough to chill I'm going to take a look back in the original episode at the section where I make the filling to remind myself what did I even do those earrings again Jam is very simple it's just sugar fruit I'll add a little bit of lemon juice for acidity Michael was really just to cook down the strawberry it's to the point where thickens enough naturally on its own and I'm just gonna stir it in the ice to cool down quickly if I were gonna attempt this at home I would just use like a good strawberry jam oops why aren't I using good quality strawberry jam if I were making strong okay so the point I made in the original episode still stands which is you could definitely just use a nice quality strawberry jam instead of having to make their filling there's no problem with that at all but I will make a strawberry filling on the stove but instead of using half frozen half fresh strawberries I'm using all frozen because it just feels like a more accessible any time of year shortcut but do almost feel bad about cooking these yeah like these are so special yeah I'm wondering if I should supplement with like frozen and even are you just trying to see if the strawberries so you can use yeah I'm just trying to save the strawberry so they can have the mat for lunch yeah good call I want Harry's berries also I really do miss my long hair it looked really fallen shiny then all right I'm gonna make the filling whew it's a knife careful where do I even put the berries no not up there I see raspberries and mango blackberries and blueberries and every goddamn frozen fruit hold on I need a break before I can go back in [Music] guys I have one choco taco left I can't find them hold on Jesus found um here Oh in that take let's see that let's get started I'm gonna cook these food frozen I'll add a little water to get everything going cook them until most of the water has been evaporated and the added sugar will help the mixture set when it's cold you don't have a hand blender if you could just basically use a potato masher or even the back of a spoon basically I don't feel like I need to get this perfectly smooth and I'm certainly not gonna strain it simmer cook stirring and skimming foam uh I'm not really skimming foam guys I did that in the original episode I'm not a skimming foam because who cares this has been cooking down and started by the steam that's thick enough where when I dragged the spoon I see a little strip of the bottom of the pot because I want to avoid scorching I'm going to get it on to this prepared sheet tray with my Silpat this really does look so much like tomato sauce right now so into the oven it's at 250 and every 10 minutes I'll stir with a spatula this thickened to a very solid paste well tasting up mmm I really like the sweetness I think it has good tartness also so maybe I don't really want to add lemon juice I think I'm just gonna do the zest to brighten it up I think maybe I'll add a little bit of vanilla extract also loosen it up a tiny bit and then I'll set this aside and now what I want to do is make the sprinkles before I start to assemble anything because the sprinkles need some time to really dry in the original pop-tarts episode in the Test Kitchen I made those tiny little flecks of sprinkles that are in the top of the icing on the pop-tarts by hand and I really like that process and it seemed to go over really well should not overlook this goals which definitely not really good like they're very crunchy and they're brighter I got it was so much fun open your eye made of sheep pop-tart yes perfect I'm gonna do these sprinkles again and like my own life really so no I mean it's pretty cool since this episode but here we are the mo Test Kitchen I used these very concentrated potent gel food coloring I have Whole Foods plant-based food coloring which is quite a bit less bright but in fact that kind of works out for the kind of pastel shades of the sprinkles on pop-tarts I have confectioner sugar right here I'm gonna grab my egg white it's basically a mixture of egg white and powdered sugar often there's a little bit of lemon added okay so this is getting there it's become really glossy and smooth almost thick enough to hold peak more than it just ribbons so now I'm gonna divide it up and add my food coloring oh my god this one is like raspberry how is this red you guys look at that it's not weird it's like some weird lavender I don't to do it doesn't look that good you know I'm kind of lying to you guys I do have McCormick food coloring all right time sometimes you need a little Red Lake whatever you know there we go I don't know what this color is I'm just trying to get it in a really thin even layer so here is that first I'm making a club Mark Rothko painting move on to the next I have yellow orange and red red and green to do I think the colors look great definitely closer I think to actual colors of the popcorn sprinkles on the original episode I waited until later in the process to make the sprinkles and then I spread it a bit quickly and they took a very long time to dry just to avoid incorporating another step or piece of equipment I'll just let them sit out at room temp but in front of a fan not like the industrial fan from the Test Kitchen either here's my dough it has been chilling for several hours I would say maybe three you can see it when in very soft and it's quite solid right now I'm a little impatient so I'm not really fully waiting for this to temper I'm rolling out this slab pretty thinly so I'm going to roll this on to my lined baking sheet and get it in the fridge while I roll out the second slab well where am I gonna put it question so here is my second slab of dough I just want to make sure that it's pretty equal in size this will be in the fridge until I had a chance to figure out best method for forming them that doesn't involve a Silpat stencil because that just feels a little excessive and so now I'm going to swap out for the bottom layer and I'm gonna start applying that filling using a little template that I made and the idea is to like fill this window looks pretty good it was very effective to have that stencil for very neatly applying the filling but instead of cutting out individual rectangles I think I'm going to form them all in a slab very similar to how I made ravioli why the filling to the slab of dough before I cut out the rectangles maybe I'll just make the lines of the rectangles and it's just a more efficient way to form them so I actually think the first step would be probably just drawing lines onto the slab of pastry so that I know roughly where my rectangles will be and then applying the filling inside of those rectangles if that makes sense does that make sense it's bold I'm being bold okay so I'm gonna call it four and a half by three and a quarter so one thing I have to do is dock one slab of pastry meaning prick it all over and make holes in it I'm just gonna use a fork and I'm just gonna be docking it all over okay get it back in the fridge so I'm actually just using the ruler as a straight edge and I'm just drawing guides trying to make them really square so here you can see the grid so this thing started out about fourteen by ten and I trimmed it to probably like 13 by 9 okay this is feeling good it's not like ultra cold but it's certainly workable I'm going to spread the filling by hand with my offset spatula but I do want it to be even and pretty accurate so I'm going to make smaller rectangles inside of each of the rectangles that I've drawn on my pastry so I know where to spread the filling I think that this technique is a good middle ground between something really precise but also not intolerably annoying you can see my two sets of guides the main thing here is not to get the filling along those borders between the rectangles because that will interfere with the egg wash then I'm going to brush onto the dough to help the layers seal together what I like about this method is I can see the rectangles of filling and I'm going to press down in between all of those rectangles of filling to seal that pastry together you could see where I've made those impressions and sealed the layers of pastry together in between all of those rectangles of filling and now into the fridge because this really should get thoroughly cold before I cut out the pop-tarts take 14 I should I just listen back oh my god Chris it's alright I don't need to be here I can go away for a little while wait no are you kidding I have what the kids making a racket behind me I need to go in the other room everything sucks oh my god it's just like there's just not a lot of magic happening today I think I'm like weirdly more efficient at home than I am in the Test Kitchen oh really yeah because there's like fewer distractions I think there's just like the cats and stuff I'll show you what I've made so far oh cool so this is ooh that looks glorious your your jam packages look so sharp right just as good okay so my next step is to I'm gonna use the bench scraper cut them out and then put them my Silpat my other baking sheet over there and then we bake and then so I have the sprinkles drying in the bedroom but by my fan in your bedroom with the fan with my fan yeah Chris this is easier than sorting your own sprinkles but so this is oh my god so that's the fan so it's one big panel it's like one specific block I chop them up and then like zip them because the sprinkles are not they're not like rods they're like little specks oh my god yeah this is still so epic oh thanks Chris it's so cool to see you under control in these times thanks Chris I mean I'm looking forward just feeling crazy again when we're back in the Test Kitchen but yeah good good to catch up I'll check in on you tomorrow okay yeah you too see you tomorrow I'm really miss Chris I stuck the pastry back in the fridge briefly and now I'm actually gonna cut out and pinch the pastry together and seal it even further Oh Felix no no okay kitty no no off the counter ah get off terrible timing see he just looks at the thing I'm transferring them to this baking sheet so I can space them out before I bake them there there is all nine of them on one sheet straight into the oven they're smelling pretty buttery toasty so I think that means they're done let me pull them oh my god you guys they look so good the pastry I'm very happy to see it puffed very nicely but it didn't get crazy flake egde and separation and it stayed really nice and pale ow hot beautiful like super super light golden color around the edges but really overall pale uniform I think for like a result at home this is a very very nice finished neat result so tomorrow morning we're gonna come back do the icing put on the sprinkles let him set and taste and then we'll be done it's 7:00 p.m. and it's nice it makes me feel good to hear that noise sounds noise whatever here we are in day 2 for me makes it home I just want to point out you guys that's Maya that's not Felix and I do feel like she was fat shamed after the last video she's robust and plump and we love her yesterday was so fun and the pop-tarts turned out so well at home I feel like I made them more efficiently than I did in the Test Kitchen which makes me wonder like what am I even doing in the Test Kitchen when I'm shooting for me makes I have these really dry pieces of icing to make it into sprinkles the edge is curled up a little bit and basically peel themselves off of the parchment so I didn't even have to be careful about that they they detached very easily you'd hear that little snap I put it near the mic but they're really really crisp and brittle what I did in the Test Kitchen was I individually chopped each color and then mix them together I don't see any reason to actually have to do that I'm breaking the pieces into smaller bits and I want to just get more or less equal amounts of each color rather than chopping them it would be more efficient to use the rolling pin to bust them up into tiny pieces I mean these look great I do want to sift it to get rid of some of those dusty bits I actually think that this this was too fine let me get a finer one how many strangers do I have in my kitchen a lot this one might be too fine oh but I have the chinois I have this T steeper maybe this oh if it Tammy oh yeah perfect I have a lot of strainers I made homemade sprinkles for the puppets because I like it and I think it's fun but go ahead and use any sprinkles you already have but just chop them up or leave them as is it really doesn't matter so here are my sprinkles this is probably a tablespoon and I think that's probably enough here are the pop-tarts I baked yesterday I let them cool completely I put them on this wire rack so now the last thing that I want to do is apply the white icing to the surface of the pop-tarts but first I'm gonna look back at what I did in the original episode we're all the footage yeah so I'm just going to make a rectangular border that's small with the Royal I think it's like a barrier that's gonna keep the icing from spilling out and then I'll go back and fill it in and that's called flooding [Music] all right so the first one looks phenomenal I've seriously never been so proud of anything in my life I do take photos I think that what I could do is make a slightly larger area of the pop-tart frosted and I think I could also thin out some of that icing wood that I'm gonna use to flood that would just make a smoother surface I think that I added additional cornstarch to the mixture in the original episode because I somehow thought that the additional cornstarch would prevent the icing from like burning or melting somehow in the toaster oven I'm not sure if that's totally necessary so why don't I just skip it because who needs another ingredient right also I don't need to use the vanilla bean I'll just use extract getting on top if you have a little squeeze of one and to cut through the sweetness that can't be a bad idea I remember adding cornstarch to this royal icing confectioner sugar already has a little bit of cornstarch in it and we're not you know I'm not applying the same set of criteria to that home version Odia corn sergeant all of them be frosting now whose aunt we're evolving they've added a bit of starch the icing and it's the start that allows the icing to harden in Santa so it won't melt into it into the toaster okay so that wasn't probably the most crucial part of this video is the revelation that it's added starch in the icing that means that when it sets it doesn't remelt or burn in the toaster so that's interesting to think about it yeah I like house like oh that part's not important and then in the video I'm like here's the most important part that I've learned uh whatever stirring that to loosen and I really don't need a lot in here because I'm making such a fine line now I'm just applying even pressure to the bag you can touch it to it just to anchor the line of icing and then start to move once I have these clean borders and they set I can fill the centers with icing and they'll like anchor to the edge it's helpful to have like a toothpick or a paring knife to help you drag and work the icing sprinkle just like a little coating of these guys and there it is my first one done looks great I think it looks just as good as the ones from the Test Kitchen all right so now I'm gonna just repeat that whole process with the remaining pop-tarts maybe I should just use my finger for this because it's way faster I'm happier with the consistency of this icing and I was able to spread it quickly and it settles into a beautiful glassy finish and I also like how the sprinkles settled just the right amount into the frosting they look wonderful all right we've come pretty much to the end of the road on this project all frosted they've been best friend I think they look great and I think they also look a lot more uniform now that they've all been iced I can see that in some places they actually need a little more time to fully dry so I would leave these out for several hours however the first one that I frosted with that slightly thicker royal icing that one looks really set here here it is you guys I'm sweating it's really hot in here the colors are the sprinkles I think are even closer than they were the last time so you have those nice pastel bits my pastry looks like real pastry their pastry like looks a little bit like cardboard so but I knew that was going to happen I just think that means it's gonna taste way better I'm very excited to bite into it and try it oh my god bro - hi hi Rhoda oh look at your sprinkles yeah the sprinkles were fun I did I think that I did the color a little bit better this time well I wish I could try one I know I wish you could try one - am I gonna do with these my house for my kids oh I wish you were nearer sorry Rhoda I'm baking bread my ovens on 500 I am dripping sweat I I'm gonna cheat I'm gonna try my haven't tasted it yet look amazing can I taste them they're really good I think the pastry could be baked a little longer toasting could help with that I think it's also just a little bit at the pastry sat but I baked them really at a low temp at 300 so they wouldn't take on a lot of color so they could really go a little bit longer but like overall so good yay Roary think you make these with the kids pass my bandwidth right now but I understand I'm glad you get to make them again yeah me too it's a good opportunity to be able to go back and like learn from the the trials of the first episode you know yay turns out I like this show thanks for checking in on my progress be seeing you Hari road I talk to you soon okay I owe you guys I just whacked one of them with my fan look at what just happened oh no oh no the royal icing just fell on my couch should I take a bite out of it and then it's like a cute one with the bite missing look let's do that all right I'm gonna pop one in the toaster let's just try and see it and it's not it will not determine success or failure mode toast start your timing your timing is perfect so I just I just toasted one I've literally got the most delightful coffee I've got a pop-tart right now I would die of joy should I pretend a foodie one in the camera okay I'm taking it out of the toaster something happened it got a little out it's hot it got a little toasted on the surface Casey it yeah oh for sure you know what happened is it I recently took made toasted meringue like it puffs like meringue like it you know it puffed up yeah there's like a depth to it that's so fascinating the color on top is interesting but it's also that gives it a toasted marshmallow kind of thing so like that it's gonna taste really good Oh clear that looks so good yeah it turned out turned out really nice I mean toasted marshmallow notwithstanding you know seems like you yeah like things are alarmingly under control there I feel like though we're definitely ready for like a kid maybe a kitten just something a little bit chaotic cause like it's going a little too smoothly so I'm still creating my own chaos so don't worry that was fun I love checking in with Chris and Rhoda to Gourmet makes standbys and people that give me a lot of validation which is not the only reason I like them but it is one of the reasons what makes us a great project for making at home is that there are so many different routes you could take to an end result depending on how much time and effort you want to spend and that I think is sort of the ultimate test of a good recipe so obviously we're giving you some time to make these at home so IRL it'll be about a week but in this video it'll be in like a few seconds I'm gonna come back and take a look at everything you guys have sent in when we started gourmet remakes and we put the call out for people to make the recipe I think we were expecting a response of maybe in the dozens and there were almost 900 it's just so fun to take a look see how creative everyone got I was like I really you guys hear that Smee it's from the basement that was my dad's Chris could hear that obviously the response is overwhelming but I just want everyone to be assured that our producers went through every single video and watched them all and we're so grateful for the response and we hope that you had fun making it from that huge of 900 videos our producers went through and selected some really fun and creative tapes so I haven't really gotten a chance to look at any of them so I'm very excited to take a look at many of the pop-tarts you guys made it home alright take for example my name is Lawrence yeah that's my guy filming this and this is how you make clear stuff it's cool Matt pop-tarts oh my gosh so last night I made the sprinkles and let them dry in the oven overnight and I chopped them for the dough I tried to grade the butter but it's been nice too hot right now so I went online cubed it for the filling my neighbor brought me some strawberries from the market i pureed them and I cook them thoroughly understood and it's very well first of all the production quality of this video is incredible her accent is delightful the pop-tarts look amazing if you look better than mine they look more like the ones that did the Test Kitchen it's so good so they don't sell pop-tarts in Spain so I have nothing to compare them to but I have them once before and honestly I don't remember them being this good I also like how she basically just really recreated the original gourmet makes version not even the home version she like poked all the holes and had a little dowel and formed them individually so just incredible work looks so good I changed it up a little bit went with wild berry which is my favorite when I was a kid so I used equal parts strawberries blueberries and raspberries for the filling and change the frosting up a bit used purple and lime green pretty proud of myself on these actually excellent proportions truly perfect amount of filling and perfect thickness of pastry I love the creative license with the color of the icing and the flavors that's exactly the ideas people could customize it for whatever they want to make it looks like a weird funnel I'm not of having everything happen on zoom' I feel like I should be able to talk to these people and that they should be able to hear me because they're just like on my screen [Music] hi Claire I just saw you on TV I don't know if you're real but I'm gonna send a picture of a pop cut when I'm done I love you with my whole heart bye-bye oh my god I'm real first of all her pop-tarts look amazing second of all could she be any cuter is a cutest thing I've ever seen in my life honestly they turned out really well my biggest problem was that I suck at measuring so they're like many different sizes but they're really cute even though I used pre-made sprinkles instead of making my own so that disappointment I'm sorry Claire never first of all never apologize her pastry looks flaky and delicious it looks fully cooked no shame in store about sprinkles it looks so good never apologize and then I almost burnt my filling because I forgot to convert the temperature of the oven it was fine I saved it so the most stressful part for me was the assembly because I really wanted them to look nice Oh neat first of all I really like her kitchen tile it's really cute this person did so much extra legwork I love that time lapse of the pastry baking which is like incredible why don't we do this you guys we're getting some real good ideas things we can do I'm so impressed at the level of care that people took to make these in the kitchen which was a lot of turmeric chili powder and fresh green juice from spinach and kale oh my god turned out great here's the inside I'm really happy with the overall result I love the colors that she got there so like pastel and and kind of and pretty it's half a day my name is Drew I made gourmet pop-tarts the hardest part of the process had to be the filling for the pop-tart I live on an island where we don't have easy access to certain fruits with shrubbery being one of them and I took frozen mangoes and fresh mangoes and I made a filling oh my god mango pop-tart sounds so good you know I didn't really give much thought to where people outside of the United States would be able to source ingredients and frozen strawberries are obviously very common here but not common in many other places so I love the kind of resourcefulness of using whatever is available wherever people are so and also like mango sounds delicious they look really good okay so we've made the pop-tarts I'm pretty good and so we're gonna see how one survives in the toaster oh god I'm so nervous Oh God all right so Oh some of the sprinkles got a little bit out I think the nose or anything actually got really kind of hard a plus flying colors hi my name is mio I'm in my home kitchen Copenhagen Denmark and today I'm a gourmet pop-tarts overall I'm pleased with the result I think they super nice flaky layers and they taste very very delicious also I really enjoyed making sprinkles in the truck are those mine they look identical they look so good this makes me feel really good but also really bad because it's just like it and I supposed to be the professional and these people like doing better than I am this was my first time working with pastry dough and that was definitely my biggest challenge it requires a lot of patience and chilling time in the refrigerator in order to be able to work with it ultimately I am very excited and proud of my final product it is flaky buttery sweet and tart all at the same time I'm very impressed that for her first time working with pastry this is the result because it you can see it and that right in that video in that shot look beautiful flaky texture really excellent job rolling it out and getting and shaping them which is not easy seriously wrong it's not that you did anything wrong it's actually that you did too many things right because it just means that your pastry was like very well made I dialed down the flakiness for pop-tarts because I didn't want something so popped but if you got a puffed result it just means that you're like too good at making pastry so that's that's not a bad result at all for anyone meeting these at home too this is a two-day recipe do not think you can do this in whatever you will cry I've been there before what do you think but I love the dog getting the dog involved hi my name is Caroline Homburg I'm 13 years old and today I made gourmet pop-tarts a couple snacks that I had were that I spread out my sprinkles too thick so they didn't dry well so I just decided to use nonpareils that we had in that food also I ran out of dough so I decided to make little mini pop-tarts by just folding over one side and then I took a little bit of filling out but those turned out really well I should say at 13 I have nowhere near the capabilities to have one like pivoted to all of those workarounds and solves if I were Caroline and her result looks great and she could not be more charming or adorable basically my cheeks are a little sore from smiling it is seriously one of the most heartwarming experiences I've ever had to be able to see all of these viewers from all over all different ages make the recipe and have such great results it really is so heartwarming and so fun and I only want to do for me remakes now I know that probably not everyone got such uniform or like aesthetically pleasing results but the great thing about baking is nine times out of 10 mom her meaning in the other room the door open mom mom they're waiting for Debbie for everyone that had a great time making pop-tarts I have great news we have more episodes coming out so I hope everyone is ready for some more kitchen projects even if you didn't see your video I hope you at least enjoyed making and eating them I loved seeing them all so thanks a lot and more to come mmm Bon Appetit Bon Appetit Chris Morocco but Bon Apetit Gabi cook Bon Appetit Claire Bon Appetit oh my god Bon Appetit so up

Channel: Bon Appétit

Views: 1,855,200

Rating: 4.9626126 out of 5

Keywords: claire saffitz, claire, claire bon appetit, gourmet remakes, pop tarts, gourmet pop tarts, how to make pop tarts, claire makes pop tarts, pastry chef, claire makes, claire pop tarts, gourmet pop tart, gourmet recipe, pop tarts recipe, homemade pop tarts, claire gourmet pop tarts, pop tarts bon appetit, bon appetit pop tarts, making pop tarts, make your own pop tarts, pop tart recipe, make pop tarts, poptarts, how pop tarts are made, strawberry pop tarts, food, bon appetit

Id: s_1rIwVXAEI

Length: 37min 22sec (2242 seconds)

Published: Fri May 29 2020

Reddit Comments

[u/kayessess]

You GUYS, I’m the chick in the thumbnail, I could just cry! Haven’t even gotten to watch it yet because I’m at work hahaha

[u/[deleted]]

good god two gourmet makes in a row

we are blessed

[u/smudgy-inkblob]

The young guy from Copenhagen is called Emil Obel and he actually won The Great Danish Bakeoff a few years ago. He makes really beautiful and interesting cakes, his IG is a fun scroll.

I loved seeing Claire so excited about fans making her recipe.

[u/SpiffyShindigs]

"Mine are too puffy, what did I do wrong?" "You did too much right!"

"These are all so good, aren't I supposed to be the professional?" "You taught too much right!"

[u/correylee]

Hey guys, I'm the girl with the glasses and the green kitchen tiles. I still cannot believe my video was selected from this huge number of submissions! I got a bit teary eyed watching it.

[u/BaZing3]

"Your jam packages look so sharp" is my new favorite compliment.

[u/arawal]

Stop fat shaming Maya!!! she's just robust <3

[u/cranewifeswife]

I'm living for all this Claire content, also which one of you monsters fat-shamed Maya?

[u/xopenguin]

Seeing Claire reacting to remakes warms my heart I want more of that content