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Sezon 2017
Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients. The first test is Genoise cake, an
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Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients. The first test is Genoise cake, an Italian sponge cake. For the creamy filling, Claire uses 7 minute frosting. The second test is yellow cake and buttercream filling. Next comes chiffon cake, a light cake that uses vegetable oil. Finally, with some help from Test Kitchen Manager Brad Leone, Claire decides to "Frankenstein" the recipe.
2017x2
Finał sezonu
Pastry Chef Attempts to Make Gourmet Gushers
Episode overview
Do you gush with curiosity over little, chewable sugar blobs filled with goo? Claire Saffitz deconstructs and improves one of our favorite childhood candies - Gourmet Gushers!
Do you gush with curiosity over little, chewable sugar blobs filled with goo? Claire Saffitz deconstructs and improves one of our favorite childhood candies - Gourmet Gushers!
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