Today I'm testing two recipes for homemade, fancier Pop Tarts. First, the strawberry-filled Gourmet Pop Tart developed by Gourmet Pastry Chef Claire Saffitz from the Bon Appétit Test Kitchen. Second, the cherry-filled Fancy Pop Tart developed by Joshua Weissman. I'm taking you step-by-step through both recipes and doing a side-by-side tasting and comparison -- so if you're going to make DIY Pop Tarts, this is your ultimate "how to make Pop Tarts" guide!
Bon Appétit's Gourmet Pop Tarts: • Pastry Chef Attempts to Make Gourmet Pop-T...
Sprinkles
Ingredients
1 Egg white
140g Powdered sugar
Gel food color (green, yellow, orange, red, pink)
Process
Whisk together into thick spreadable paste
Divide into 5 bowls
Spread each in thin strip on parchment
Dry completely
Flake off, chop, sift, store in air-tight container
Dough
Ingredients
1 ¼ cups AP flour, 170g
2 tsp granulated sugar
½ tsp kosher salt
10 TBSP unsalted butter, cubed, 141g
3 TBSP + 1 tsp ice water
Process
Process until coarse meal texture
Sprinkle in water while mixing
Process until dough forms ball around blade
Flatten into ½” thick square
Wrap tightly in plastic
Chill 1 hour
Repeat 1 more time
Filling
Ingredients
1 lb. fresh, hulled strawberries
1 lb. frozen strawberries
6 tsp sugar
1 tsp lemon zest
1 tsp lemon juice
Process
Blend berries until smooth
Strain into sauce pan, pressing on solids to extract liquid, discard seeds
Add sugar, then bring to rapid simmer
Stir often and remove foam
Reduce 75% until spatula dragged on bottom leaves trail slow to disappear
Remove from heat & scrape onto baking sheet
Bake at 250°F, stirring every 10 minutes until thick paste
Let cool, mix with lemon zest and lemon juice
Chill until cold
Assembly
Roll each dough to large slab 1/8” thick max
Transfer to parchment baking sheet, chill until firm
Cut 1 slab into rectangles ¼” larger than Poptart in length & width
o Use skewer to dock
o Return to fridge
Cut 2nd dough into pieces slightly larger than docked pieces
o Use stencil to spread filling in rectangles on each piece
o ¼” border of egg wash
o Place docked rectangle on top
o Press with fingers to seal
o Press with dowel to seal even further
o Trim with knife to make even
o Chill until cold
Bake on 2 stacked baking sheets at 300°F until very lightly golden on edges
Cool completely
Frosting
Ingredients
1 Egg white
½ tsp lemon juice
½ Vanilla bean
Pinch kosher salt
½ tsp Corn starch
135g Powdered sugar
Process
Whisk egg and lemon juice
Add vanilla and salt
Whisk corn starch
Add powdered sugar until thickness desired
Pipe onto top of Pop Tarts, then add sprinkles
Joshua Weissman's Fancy Pop Tarts: • Homemade Fancy Pop Tarts
Pie Dough
Ingredients
3 cups (429g) all purpose flour
1 teaspoon (7g) fine sea salt
1 tablespoon (14g) granulated sugar
1.25 cup (283g) cold unsalted butter, cut into cubes
ice water (1 tablespoon 14ml at a time)
Process
add flour, salt, and sugar to bowl, whisk to combine
add cold butter
use pastry cutter to cut butter until pea size pieces remain
add ice water stirring with fork just until dough starts to come together
mix with fork or hands until a ball forms
cut into 2 equal pieces, form into flat discs, wrap in plastic
Chill for 30 minutes
Cherry filling:
Ingredients
4 cups (532g) cherries, pitted
3/4 cup (170g) granulated sugar (you can reduce this amount if you like)
1/4 cup (38g) corn starch
pinch of salt
zest of 1 orange
juice of half a lemon
Process
add cherries, zest, juice, salt in pot over low heat until soft
whisk together sugar and corn starch; add to cherries
cook for about 2 minutes until thick
Cinnamon Sugar Filling:
Ingredients
1/2 cup (112g) granulated sugar (or brown sugar)
2.5 teaspoons (5g) ground cinnamon
2 teaspoons (8g) all purpose flour
2 tablespoons (24g) unsalted butter, melted
Process
Whisk all ingredients together
Assembly
Flour work surface
Roll 1 piece of dough out to 1/8” thick
Trim to 9”x12” rectangle (scraps can be re-rolled)
3” intervals across (to make 4 strips of dough)
Brush full strip with egg wash
Add filling of choice to center 1-2 TBSP max for runny fillings (allow ½” border all the way around the edge)
Fold in half, squeeze out as much as possible
Seal edges with fingers
Push down with fork all around the edge
Use knife to trim edges straight
Freeze for 10 minutes
Brush with egg wash
Bake on parchment at 375°F for 20-30 minutes
Completely cool before icing
Add sprinkles
Icing
Ingredients
1 cup, 131g powdered sugar
water
Process
add water until correct consistency achieved
Tags: #PopTarts #BonAppetit #GourmetMakes
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