Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit

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.

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Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit



5 Comments

  1. Shane says:

    LOL the amount of salt for you throwing away not even 20 bucks worth of twinkies is hilarious … (also the fact they don’t talk about the fate of the rest of the failed attempts Claire made)

    There are so much more other forms of food waste that should be frowned upon…
    baby carrots anyone?

  2. JOHNNY AYAVIRI says:

    bake a “pat a choux” fill it and then fry it

  3. Peace Homes says:

    Is she trying to ruin twinkies for us

  4. sturmey1966 says:

    Wow, for a “chef” she’s not very good. read the list of ingredients, and look at what the industrial process needs and then make something.

    How can she not know how much to fill a cake tin. And filling the cake.. don’t get me started. After the first filling, she should know to put way more filling in.

  5. Andrew Rider says:

    needless wastefulness kind of a turnoff

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