The Evening Post Stuff

The Evening Post: Pastry Chef Attempts To Make A Gourmet Twinkie


Can a Twinkie be made gourmet?  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.  Don’t watch this video below without having something to eat!

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