Pastry Chef Attempts to Make Gourmet Pop-Tarts Gourmet Makes
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Date: 2019-10-25
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Comments and reviews: 10
Majety A
I don't know why Bon Appetit has to buy and make Claire try every single flavor of pop tart. Although they have said in the past that they will be eating all the food, the food comes in tons of packaging and plastic that is unnecessarily wasted when Claire usually ends up going with the original flavor and maybe another. I just think they should Reduce what they buy instead of convincing us that they eat all those pop tarts.
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I don't know why Bon Appetit has to buy and make Claire try every single flavor of pop tart. Although they have said in the past that they will be eating all the food, the food comes in tons of packaging and plastic that is unnecessarily wasted when Claire usually ends up going with the original flavor and maybe another. I just think they should Reduce what they buy instead of convincing us that they eat all those pop tarts.
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Giu Alonso
I guess what makes them so expensive were the good strawberries she used, because otherwise the rest of the recipe uses pretty inexpensive ingredients. Of course the better the strawberries the better the end result, but you probably could get pretty similar outcomes with normal strawberries. :)
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I guess what makes them so expensive were the good strawberries she used, because otherwise the rest of the recipe uses pretty inexpensive ingredients. Of course the better the strawberries the better the end result, but you probably could get pretty similar outcomes with normal strawberries. :)
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Wayne C Alderman
the pop tarts to get them golden brown I think you needed to put like a sheet pan on top of them so the heat will be on top and bottom like it does in the giant ovens they make them in on the rollers like they do with pizzas and other things its only like 2 inches apart
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the pop tarts to get them golden brown I think you needed to put like a sheet pan on top of them so the heat will be on top and bottom like it does in the giant ovens they make them in on the rollers like they do with pizzas and other things its only like 2 inches apart
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Stephen Macuch
OK, so they're better than mass-manufactured Pop-Tarts. That sets the bar rather low. They're delicious - understandable, considering how much Harry's Berries cost. 35 each? Claire. you did good, but at some point, somebody needs to say 'get over yourself, already.
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OK, so they're better than mass-manufactured Pop-Tarts. That sets the bar rather low. They're delicious - understandable, considering how much Harry's Berries cost. 35 each? Claire. you did good, but at some point, somebody needs to say 'get over yourself, already.
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J Wohl
I remember when I was a kid (25 years ago) when pop tarts were actually good. They actually had a decent amount if icing that was delicious with filling that was good as well. Pop tarts today are a sad, distant, memory of what they used to be.
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I remember when I was a kid (25 years ago) when pop tarts were actually good. They actually had a decent amount if icing that was delicious with filling that was good as well. Pop tarts today are a sad, distant, memory of what they used to be.
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Rhyperior Ranger
Im excited because I love making pastry. Its therapeutic and fun. Youre a pastry chef so. Also the, therapeutic and fun thing doesnt seem to apply to some of these videos. Especially ones that involve tempering chocolate.
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Im excited because I love making pastry. Its therapeutic and fun. Youre a pastry chef so. Also the, therapeutic and fun thing doesnt seem to apply to some of these videos. Especially ones that involve tempering chocolate.
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David S
Tastes great, Claire But this filling tastes too good, and the pastry has a nice texture and flavor, could we maybe shoot for more of a cardboard with a dollop of drywall compound smeared on top?
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Tastes great, Claire But this filling tastes too good, and the pastry has a nice texture and flavor, could we maybe shoot for more of a cardboard with a dollop of drywall compound smeared on top?
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jjodoin05
Ive been watching BA for months now and it just dawned on me. this is filmed in NYC and Claire is measuring in centimetres. How have the Americans not closed this kitchen down yet
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Ive been watching BA for months now and it just dawned on me. this is filmed in NYC and Claire is measuring in centimetres. How have the Americans not closed this kitchen down yet
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Dante DeGoogle
This confuses me. because Pop-Tarts were/are cheap on-the-go versions of what were originally a time-consuming 'gourmet' baked pastry. so she's making tarts/turnovers.
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This confuses me. because Pop-Tarts were/are cheap on-the-go versions of what were originally a time-consuming 'gourmet' baked pastry. so she's making tarts/turnovers.
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Craig Robbins
Anybody else get a waft of poptart smell when she was talking about eating it as a kid? Like, empathic memory smell? For a second I felt like i was in the room as well.
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Anybody else get a waft of poptart smell when she was talking about eating it as a kid? Like, empathic memory smell? For a second I felt like i was in the room as well.
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