Pastry Chef Attempts to Make Gourmet Reese’s Peanut Butter Cups | Gourmet Makes | Bon Appétit

Pastry Chef Attempts to Make Gourmet Reese’s Peanut Butter Cups | Gourmet Makes | Bon Appétit

Reese’s Pieces, Reese’s Miniature Cups, Reese’s Sticks, Reese’s Big Cups, Reese’s Big Cups Stuffed with Crunchy Cookie, Reese’s Big Cups Stuffed with Reese’s Pieces(!), Reese’s Pumpkins and a million other Reese’s variants. But there shall only be one Reese’s product that Claire gourmet-izes: the classic Reese’s Peanut Butter Cup. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Reese’s.
Check out Claire’s Instagram: https://www.instagram.com/csaffitz/

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Pastry Chef Attempts to Make Gourmet Reese’s Peanut Butter Cups | Gourmet Makes | Bon Appétit

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52 Responses

  1. Bon Appétit says:

    Get your Half-Sour Saffitz shirt here! https://bit.ly/2S2kiMl

    • itsblack90 says:

      Please make cinnamon toast crunch

    • U Tubred says:

      whats that sad song you used near the beginning when claire was being told to bring something?

    • Evan Cook says:

      You have taught me a lot about cooking so now it’s my turn to teach you a lil’ science. I wish to answer your question about why canned air cans spray cold air. (7:42)

      Canned air gets cold as you squeeze the trigger due to thermodynamics! When gas, at room temperature, rapidly expands, it cools off. This is known as an adiabatic process. Essentially, there is no heat transfer to the gas because it’s expanding so rapidly but as it does so it does work. When the gas does work(basically when it is moving) it loses energy and thus “cools” off. Fun fact, you can also heat things up by compressing a gas quickly.

      Thank you for your great videos and I hoped this answered your question.

      Best regards,
      a Science Teacher

      PS. the stuff that came out of the can before at (7:37) was mostly liquid HFCs. Be careful because it can cause frostbite upon skin contact.

    • MySisterIsAFoodie says:

      Gourmet After Eight Thin Mints with the individual packaging and also the minty gooey interior and the ridged surface. GOURMET TOBLERONE WITH THE LETTERING ON IT AND THE SILVER WRAPPER AND ALL. Gourmet Razzles (I need to see Claire suffer trying to make candy turn into tasteless gum). Gourmet Mentos (ultimate test will be will it do the Mentos and Diet Coke thing). Gourmet Starburst (wanna have people in the kitchen heatedly argue which is the best/worst Starburst flavor!). Gourmet Pop Tart. Gourmet Haribo Goldbears. Gourmet Werthers. And you KNOW you’re gonna have to do Gourmet Doritos (Cool Ranch) no matter how much you avoid it 😅😅😅

    • Southern Gypsy says:

      Claire, it would be an amazing episode if did a video on bugle chips!!

  2. Sarah Elmira Royster Shelton says:

    please make Kinder Bueno

  3. Claudia Sketches says:

    The company Jelly Belly brands their jelly beans as “gourmet”…

    … So, could you make gourmet gourmet jelly beans?

    • B Vegan says:

      Such a shame that Jelly Belly jelly beans, like most of the things ‘gourmet’ Claire makes, include an element of animal enslavement, mutilation, torture and murder. In this video it’s the use of milk chocolate which is based on the murder of male calves and the repeated forced impregnation, baby theft, physical torture, psychological torture, and murder of their mothers and sisters, and in the beans it’s beeswax. From what I see, none of the people on this channel are ‘gourmet’ enough to be capable of moving from the wrong side of history. Still, with zombies and monsters throwing money it’s probably no surprise.

    • Lincoln Png says:

      YASSSS GOURMET JELLY BEANS

    • Pepl Onloo says:

      Jelly beans take a lot to make and can really be made in a kitchen

  4. Chloe Young says:

    claire being lazy today..its gourmet reese’s :of course you have to make your own peanut butter and chocolate , that’s why we watch you

    • naalotai says:

      I agree! I love Claire, but it was a tiniest bit annoying that she seemed to prefer finding shortcuts. That being said, I don’t think tempering the chocolate would have been a good choice. I think that Reese’s is better with a softer chocolate. But she most certainly should have made her own peanut butter, and I’m glad she did it in the end.

    • oscar marin says:

      Nah I watch it cuz of how she problems solves and basically say effff ittttt.

  5. TonyQuackston says:

    Claire: “But can I at least start with store bou..
    Everybody: “I definitely think you’re going to have to make your own peanut butter!”

    **claire has left the chat**

    • Lux0rd says:

      What did she expect though. “Can use store bought peanut butter and just melt chocolate but not temper it? ”
      She might as well just use chocolate melts/compound and store peanut butter at that point.

    • laura Minnick says:

      +Lux0rd Woah chill

  6. Rarity Girl says:

    I watched the video with my grandmother and she loved what you did 😊

  7. Lily Scarlett says:

    just add powdered sugar
    Just Add Powdered Sugar
    JUST ADD POWDERED SUGAR TO THE PEANUT BUTTER

    • oscar marin says:

      Lily Scarlett 😂😂😂😂 legit exactly what I said when she was asking people Haha if she should make it.

  8. pinkduddy222 says:

    Try using a sous vide to temper the chocolate… for next time.

  9. StrivingFor Mindfulness says:

    The holiday Reese’s are creamier, therefore better, than the regular Reese’s. The Big Cup with the Reese’s Pieces are really good, too.

  10. Zena Endrias says:

    I can’t tell if she is 25 or 45

    • Megab Miller says:

      Zena Endrias Can’t tell if you’re 12 or 35

    • Kind Karma says:

      Megab Miller is that you in you’re picture

    • Chris M says:

      She looks young, she just has early grey hair which is just a genetic thing. Some people can get grey hair as early as their 20’s.

    • sara says:

      +Chris M i started getting mine when i was 12

    • offthesidelines says:

      +Chris M i’ve had a bit of grey hair since elementary school (but they’re spread out, not like Claire’s) and because my hair is naturally dark my friends could always spot them easily and would be like monkeys grooming me 😅 (my mom on the other would always be shocked by them idek why lol). Grey/white hair doesn’t always mean old age.

  11. Aakritisarah abrraham says:

    I think using a hairdryer would’ve worked..!!

  12. Cole Duke says:

    The cool setting on a blow drier to spread a thin chocolate layer?

  13. Kharmitas says:

    You freeze your reeses cups? It seems you are indeed a person of high culture and refinement.

  14. Gbcbones says:

    I feel like Claire is kinda losing Interest in this series.

    • Tyler Durden III says:

      +Gbcbones exactly. Or maybe they need to give her a raise if they didn’t already. And maybe she doesn’t want to be known as the Gourmet Makes Chef

    • Mischa Minxx says:

      I read in the comments of one of Brad’s it’s alive videos that she quite and the videos we’ve gotten lately are prerecorded.
      I have been unable to confirm it but I really hope it’s not true. It honestly wouldn’t surprise me though bc you can tell she’s not really into to any more.

    • fprintf says:

      +Mischa Minxx She quit and then came back.

    • Tyler Durden III says:

      +Mischa Minxx she resigned and got rehired. There were prerecorded videos uploaded when she left bon appetit. Now she’s back again. I don’t know if that was an old comment you’ve read or not.

    • xala r says:

      +Gbcbones She tried to leave but was pressured to come back (I guess because of viewer’s interest… This seems to be the most popular series on the BA channel & it doesn’t seem that BA is willing to give it/her up so easily.)

  15. Kathryn L says:

    “Silent. Like yogurt.” New t-shirt, please!

  16. D M says:

    I love how claire asks everybody in the kitchen their opinions until she finds someone who agrees with her plans so that she can have some excuse to follow her original ideas haha. thats so me

  17. I’m Jonathan says:

    I’m allergic to peanuts why am I watching this

  18. adss1230 says:

    chris morocco needs to make a tempered hyperbolic paraboloid dish next time

  19. poo head says:

    It’s over I’m in love with Claire I don’t care she has turned me gay

  20. Matt London says:

    the texture of reese’s peanut butter is due to having less fat, so adding something like peanut flour (sometimes called powdered peanut butter, defatted peanuts ground into a powder) would help give you that “fluffy” kind of grainy texture

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