Bon Appetit Gourmet Makes (vegan)

Bon Appetit Gourmet Makes (vegan)

February 25, 2020 0 By William Morgan


today was supposed to be better than
yesterday hello so we are back for Day two
yes and we’re going to show you day one and I just ripped off the plastic layer
so I didn’t know no I don’t know what you want me to do. I DON’T KNOW HOW TO CRUSH THESE the sugar isn’t dissolving. I don’t know what to do. Wait need to coat those in baking soda you didn’t have to crush them. Oh no, uh oh uh oh… we definitely need gloves I don’t– there’s no baking soda there’s- it’s right there! (talking on top of eachother and yelling) it’s right in the instructions. this is about to be really dangerous
sugar to cam *screams* I don’t know how to make it, is this 270?? I think it’s 270 let’s just say it’s 270. hold it, I need you to help me
for a second ok it’s not even about the video it’s about our safety NOOOOOO, get the thermometer in We thought it would be a good idea to do a recipe that asked you to heat something to 270
degrees and then touch it Dump it *more yelling* don’t think I should be dumping this on
the counter I definitely think you should be… Wait are you okay I just burned my finger *whining* Get the loaf pan! Pam the sheet! We are putting it in the loaf pan Pam the loaf pan! … With the parchment? Pam the loaf pan NO! Pam the parchment AHH listen to my instructions. We’re going in! We weren’t prepared! Why did we put it in a loaf pan…? *laughing* this looks disgusting this is what we made. so we messed up somewhere along the way take it and stretch it you have to stretch it
don’t stretch it too much I think there has to be a nice beautiful line and when it starts to… this looks like a maybe right okay this is dangerous cool we also can we eat that
everything’s dirty this isn’t right this isn’t right this could rip out a sealant
it and this is kind of hard we’ll be back here tomorrow so if you’ve heard of
gourmet bakes with Claire on Bon Appetit, we are going to “ungourmetify” her gourmet version of regular snacks yeah
and we chose butterfingers because basically the whole thing is already
vegan as you can see from day one this is the Butterfinger that we made it’s
like not too far off but it wasn’t right but we need to do it again so the key to
cooking when you using scales make sure you zero the scale when there’s
something on it we’re rebels it says 51 we’re gonna use it anyway and we’re
gonna need 50 grams zero that granulated sugar it’s our favorite guest star so this is *gasp*
I scared him– so 38– that’s Jax’s– 50 and then we’re going to need *dog barking* COOKS! that is so rude *to the dog* COME HERE! we need a hundred grams of Alex! I am filming a video we need 100
grams of the very nutritious light corn syrup oh wow I went over and I don’t
know how to get corn syrup back in the bottle it’s a dog who was barking this
is cookie– should I just– he’s a model don’t look at me and my son we’re gonna
get some of this and put it back in the bottle this is like a couple grams too
much so we’re going to use it because I don’t want to dump it and that this
isn’t going keep working 20 grams of water okay remember what I said everyone
say it with me zero the scales thank you for participating class I’m dumping the
ingredients in the pan wait side note Disney sponsor us we’re gonna
get some rice krispies treats oh there’s soap on the– there’s soap where? claire uses these beautiful cornflake things we don’t have access to those *faintly leave* how much do I need? Check my instructions! I like when something says 1/4 a cup to
always add a little extra One… two… three… it up too much
three and a half my hands are clean dump the rice krispies in oh this is supposed to be
greased oh well, I don’t think stuff sticks to uh oh… it’s sticking we might have to start over in an effort to be quick we dumped the whole box of rice
krispies on the ground so ahhhh stay away!! stay away!! get out of the rice krispies and it is pamed this time everybody don’t worry ASMR! AERATE IT! okay now we’re putting it in this loaf
pan to try and spread it out like Claire did oh it’s coming out the top I don’t know what to do with this this is exactly how Claire did it is this what people who cook do all the time show the people
what we’re working with let me do it what the beauty gurus… why don’t you let me
stand in the frame at all okay I’m gonna move on to the chocolate so we cheated
the chocolate we’re using chocolate chips we don’t know if it’ll work the
same but we didn’t feel like chopping up chocolate Uh oh they just saw me put my finger in
it and lick it much different atmosphere than inside– hey everyone okay I have to go to work, gotta go to work hopefully this is done by the time I get back because I’m excited to eat one of these bad boys
they feel a little bit harder than a Butterfinger but that’s okay Okay can someone… no one can I’m at home alone so let me just talk about some reasons
why I love Bon Appetit it’s fun I get to one eternity later We’re almost there!! This hoe, I mean sheet has been in the freezer we’re literally gonna take them dip them and
put them down and we’re gonna put these in the freezer
for five minutes so an hour later I’m all alone and I did
not temper the chocolate right so I froze it and now I’m just taking them
off the board and we’re gonna coat the top before the rest of the chocolate
hardens okay so I’ve seen people do this when
they work with chocolate so that didn’t do anything she put like flaky salt on
top so I’m gonna put a little regular hamilayan table salt On the top of all of them
looks a little gross we’ll be back to try them later I’m
gonna go put them in the garage to hope they temper so I just got back from work
and she’s in better spirits I think it worked it’s hard– we’re just gonna eat it That tastes really good I’m not mad– a little bit
harder than a Butterfinger super good! we definitely recommend this You can’t eat chocolate Definitely… Definitely try it like 25 times okay we would die for Claire from Bon Appetit
Test Kitchen bye bye you can’t eat chocolate you can’t eat it Bye!