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Pastry Chef Attempts to Make Gourmet Pop-Tarts | Gourmet Makes | Bon Appétit

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Is there any way to make Pop-Tarts better?

We think so. Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet strawberry Pop-Tarts.

How did Saffitz add a new dimension of flavor to the frosting?

Pastry Chef Attempts to Make Gourmet Pop-Tarts | Gourmet Makes | Bon Appétit

Pop-Tarts have been a beloved staple in American households for decades, but have you ever thought about making them gourmet? Well, Claire Saffitz, a pastry chef from Bon Appétit, attempted to make gourmet Pop-Tarts in one of their popular YouTube series, “Gourmet Makes”.

Saffitz started this challenge by dissecting a classic Pop-Tart to understand its structure and taste. She then meticulously handcrafted every layer of the pastry from scratch, including the buttery crust, strawberry filling, and the all-important frosting.

The crust proved to be the most challenging, as Saffitz needed to achieve the perfect flakiness and texture. She tried different ratios of butter and shortening, mixing the dough by hand, and using a stand mixer, until she finally created the buttery and flaky pastry that resembled the original Pop-Tart.

Next up was the fruity filling, which presented another set of challenges. Saffitz opted for a fresh strawberry filling inspired by a homemade strawberry jam. She cooked down the strawberries with sugar and lemon juice until it formed a thick, luscious filling.

Finally, Saffitz tackled the frosting, the iconic feature that makes a Pop-Tart a Pop-Tart. She mixed together powdered sugar, corn syrup, cream, and vanilla extract to create a thick, homemade frosting. However, she did not stop there. Saffitz felt that the original Pop-Tart’s frosting lacked depth in flavor, and so she decided to add a touch of salt to it. This elevated the flavor profile and gave it the desired gourmet touch.

Finally, it was time to assemble the gourmet Pop-Tarts. Saffitz neatly cut out each pastry, spread the fresh strawberry filling, and topped it with the homemade frosting. The results were phenomenal.

Saffitz’s gourmet Pop-Tarts surpassed the humble store-bought version in every way imaginable. The crust was flakier, the filling more flavorful, and the frosting had an added dimension of taste. These gourmet Pop-Tarts were more of a pastry than a childhood snack, but that’s what made them special.

In conclusion, Saffitz’s accomplishment of making gourmet Pop-Tarts was no easy feat. It was a labor of love that required patience and skill. However, her finished product was not only gourmet – it was a playful yet sophisticated twist on a beloved classic. So next time you reach for a Pop-Tart, consider the possibilities of what a gourmet version could taste like.