Pastry Chef Attempts to Make Gourmet Krispy Kreme Doughnuts | Gourmet Makes | Bon Appétit
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Published 2019-11-26
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Pastry Chef Attempts to Make Gourmet Krispy Kreme Doughnuts | Gourmet Makes | Bon Appétit
All Comments (21)
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claire- “everyone give it a poke” four hands appear out of nowhere and start poking
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alternate title: pastry chef is finally allowed to make pastries
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the fact that they don't try to make these videos formal and just have everyone casually working and hanging out in the background makes theses videos sooo good
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I hate how this series is gone forever 😭 we truly cannot have everything good
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Everyone: "her ring, she's engaged" "omg she's engaged" Me: she said she was gunna pipe the doughnuts"
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Claire, the queen of not testing one variable at a time 😭😭
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For those who wants the final recipe 36:21 | ps: it's very nice to watch the entire process of trying and error to get to the final recipe moment. But if like me you want to make yourself later, this timestamp is really useful
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I believe the reason Claire was having such a hard time achieving the classic KK doughnut texture is because she neglected to take into consideration the fact that KK proofs their dough in a proofing box which controls the humidity. Humidly plays a huge role in proofing dough which is why I’m surprised she missed that aspect of it. She gave it a valiant effort. Well done, Claire! They looked amazing!
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“Do you wanna pick another one thats more of a weapon?” “Brad” LOL
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"do you want to pick another one that's more of a weapon?" "brad"
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We can't get Krispy Kreme in the lower Keys so I made this recipe. My neighbors were blown away and loved these doughnuts. The texture was exquisite and some thought they were better than Krispies. Soooooo good. Thanks for this valuable video.
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Krispie Kreme donuts were first made in Winston Salem, NC. Our stores make them in-house and you can watch the process. When a new batch is ready, they flip on a sign that says, “Hot and Ready.” A fresh hot Krispie Kreme is mind blowing!
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The hands coming out of nowhere to poke the dough gave me life
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chris ignoring the loud mixer he recommended chris: “y’all hear something??”
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I don’t know what’s more impressive, the fact that she actually did it, or the fact that she was able to read the ingredients
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The roux she made is also known as a thangzong, popular in Japanese breads, where they gelatinize some of the flour with milk and cook it down to a paste. It really helps enhance the soft sponginess of your breads, good thoughts Claire!
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finally a gourmet makes that doesn’t sound like it’s going to send claire into an early retirement
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"Pick one object in the test kitchen as a weapon" "Brad"
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Who else is watching this because they miss the old BA kitchen
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The secret ingredient they use is glutenous rice flour along with all purpose flour. Hope you see this message and do another video to get the Krispy Kreme donuts 🙂
