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Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit

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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.

Check out Claire's Instagram: https://www.instagram.com/csaffitz/

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Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit

Pastry Chef Attempts To Make a Gourmet Twinkie | Bon ...
Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients.

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Pastry Chef Attempts To Make a Gourmet Twinkie 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.

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