To be fair, calzones from pizza places usually just use the super-dense, glutinous and chewy pizza dough formula. It's nowhere close to being the flakey, buttery pastry dough used here. It's like comparing bagels to donuts because they're both circles.
The process of grinding the tomato paste and Parmesan in the magic bullet/spice grinder is so funny. It’s like the most gentle tornado you ever did see.
I have not even watched this yet but I got so excited when I saw the title because when I watched Claire's video, my first thought afterwards was "I really want David to make this!!"
@@erinxox8828 I don't know. That's what the principal said, she said that those grades who are in the 4th floor (6-9th grade students) are gonna clean the 4th floor bathrooms because the bathrooms there were the most dirtiest. My mom then called the principal, talking to her about how bullshit it is.
Trex 8210 some schools do that because cleaning does in fact teach you a lot of things in life, like how life is actually messy when you turn into an adult and you need to clean that shiz up. Or how our parents’ money will not always be there to clean up after us. Yknow, life lessons.
I agree with teaching students to keep clean. But toilet cleaning is a bit too much for students to be in charge of. Just learn from Asian countries. Usually, 2 students are in charge of a classrooms' cleanliness each day and they take turns doing this. They do basic things like sweeping, throwing out the rubbish, cleaning the blackboard and so on. They're still learning how to keep clean, but it's nowhere near as difficult or tedious of a task like cleaning a toilet.
most hard aged cheeses are actually very low in lactose content so depending on just how intolerant you are you could actually eat cheese pretty guilt free! the bacteria actually consumes the milk sugar(lactose) during the fermentation so if the cheese has low sugar content its also low lactose :)
Ah.... this brings me back to the chocolate croissants.... such a legendary episode.... If you haven’t seen it I would strongly recommend watching it!!! 😂
There were no ads, nooooo I wanted to watch twice and watch the ads all the way through to fund your need for expensive and fancy cheeses for these recipes!
i was honestly so stressed because of college and this made my day, also just casually i was eating pizza while watching so this time david did not succeed in making me hungry
Aeri Kim yes he didn’t mind it before and it’s not the taste specifically, it’s that literally every tasty recipe he did used it so he got very sick of it
With your recommendation, this is definitely on my "to-make" list now. For my vegetarian friend, I'm thinking using broccoli, bechamel sauce, sharp cheddar/fontina, and sauteed mushroom and onion as the filling.
If you watch the original video with Claire, she says moisture is the enemy in these hot pockets so you might have some issue with using broccoli. I would sautee spinach in with the mushroom and onion and just like they dry out the tomato sauce in the oven put it in the oven to dry out some.
I've been addicted to watching these videos since TH-cam recommended them to me! Must have been all that Bon Appetit I've been watching at 3 in the morning.
I feel like Claire’s original attempt where she used one sheet of dough as the base and another for the top was gave a better result and didn’t have any leakage issues. She could’ve easily solved the puffiness by rolling the sheet a little thinner.
Another tip for laminated dough--> letting it rest between each fold has two purposes, one it helps keep the butter cold (which helps maintain the layers, so the butter doesn't get too incorporated into the dough), two it also it gives the dough/gluten a chance to relax, which makes it easier to roll out and helps prevent the dough from tearing.
Actually you made it for the rainbow croissants too..... I’ll shut up now😂 She also made the concentrated sauce to make sure that there isn’t a lot of moisture in the pastry
Happy that 2 of them turned out presentable. You put in a lot of work. I’m delighted they tasted so good. You could see how great they tasted by the look on your face.
David, you probably won't read this, but I watched you back in 2015 and your channel is so therapeutic to me. I love the fact that you now started making BA videos because I love their chefs personalities, especially Claire, she's such a sweetheart (you are too lol). Also, this is just my opinion but I'd rather have you make the recipes you like, made by real chefs, and will actually taste good than some over-the-top, supersized recipes that tasty likes to make.
hi david, just some info about kneading dough. the purpose of kneading dough is to create gluten chains. gluten is made up of other smaller molecules that have to be stretched and expanded in order to form the chain. you've probably noticed how when forming doughs, the flour gets weird and stringy before it completely hydrates. this is the gluten chain. your kneading technique was to push down on your dough repeatedly, but this doesn't expand the gluten molecules. what you want to do is, using the heel of your palm, firmly push the dough away from yourself with one hand, stretching it out oblong. with the other hand, fold the oblong back over on itself. the "fold" might be very short, but this helps the gluten chains stretch even further from multiple directions. your dough was a bit "short" which is common in quick breads, scones and scones, meaning the gluten strands themselves were short, which i think is why your dough was a bit lumpy.
OMG just finished making these and I must agree they were fantastic. I simplified the filling, who has the money for all of those fancy cheeses and meats? I just used pepperoni, mozarella, fontina and parmesan, along with her dough and sauce. Would highly recommend, 10/10.
@@aliasherifabdelgawad403 I Didn't. I watched Clair at the end of her video over and over writing down the ingredients as she went. David probably did the same thing. It was annoying. So you don't have to suffer here's the ingredients with a few notes. I just put the combined amount of those 5 expensive cheeses and used all fontina. Worked out for me: Dough: 1tsp yeast 1 ½ cup water 2tbsp olive oil 1 ½ tsp sugar 1 tsp kosher salt 500g flour Sauce: 1 28oz can whole tomatoes 4cloves garlic 3 tbsp olive oil 3tbsp tomato paste 1 sprig basil Roast 300 40 minutes Butter square: 6oz butter 2tsp Parmesan ½ tsp garlic ½ tsp onion ¼ tsp paprika ¼ tsp oregano Black pepper Make a butter square Filling 100g pepperoni 35 g sweet soppressato 35 g hot soppressata 400g mozzarella 125 g tomato sauce ¼ tsp oregano 30g Parmesan 160g shredded cheese Topping 2 tbsp breadcrumbs ½ tsp onion powder ¼ paprika ½ tsp oregano ½ tsp salt ½ tsp Parmesan
I really wanted to make these because everyone in the test kitchen said they were the best thing clair ever made ...but I still am too scared to ever try so thanks for doing what we can't do !! 😊
Powdered parmesan is a condiment, often sold in a shaker, like spices. It's very dry and doesn't need to be cooled. You usually find it next to the pasta sauce.
no, its not. you should maybe watch the original video instead of being a dumbass. the kraft version is just finely grated Parmesan. powdered parm is like garlic powder or salt, an actual spice powder. it doesn't even taste like parm, the original creator claire used this in also her gourmet makes of doritios, its just to give it a very artificial yummy cheese flavor like in the original, because of course it isn't fresh cheese, its chemicals, which taste better. u should do ur research instead of being a dick. the powder: www.google.com/imgres?imgurl=https%3A%2F%2Fimages-na.ssl-images-amazon.com%2Fimages%2FI%2F815YERq8KdL._SL1500_.jpg&imgrefurl=https%3A%2F%2Fwww.amazon.com%2FChef-Cheries-Parmesan-Powder-Plastic%2Fdp%2FB00KDO1G10&tbnid=vOCW6VfYKDJU4M&vet=12ahUKEwiWteHq4MbxAhUCL60KHe2zAgAQMyggegUIARDhAw..i&docid=GVVVAaYLM3fYKM&w=1500&h=1125&q=powdered%20parmesan%20cheese&ved=2ahUKEwiWteHq4MbxAhUCL60KHe2zAgAQMyggegUIARDhAw
To who ever might need this tip: let the dough hang out for like 10-15min at room temp so the gluten can relax before you start trying to roll it out. This will help a lot with the dough not fighting you or ripping. It'll behave and look as effortless and the cooks on yt make it look if you give the gluten time to chill out.
Re the "suppresad" pronunciation for "soppressata"… did you grow up in the New York area? My experience has been that it's folks from New York, New Jersey, etc who say "supressad' and "pruhZHOOT'. The rest of us do Americanized "soh-press-ah-tah" and "pruh-shoot-oh" pronunciations. 😄
When you were constructing that hot pocket, you looked very professional. It's hard to believe you don't really have formal training. Great job as always, David :)
My family pronounces sopressata the same way, it’s mostly New York thing, like mozzarella ‘mutz-a-del’ and calamari ‘gal-a-mahd’ (said with accent)~ no one in Florida ever understands what we’re talking about, but some waiters are getting better at it since more New Yorkers are moving down here lol
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I really enjoyed that this channel is fueled by peer pressure
ok Jnlt 🤣🤣🤣🤣🤣🤣
ok Jnlt lololol 😂😂😂
Oof thanks for the likes.
😂😂😂
😂😂🤣😅
David: it smells like if a pizzeria made hot pockets
Calzone has entered the chat
👀
calzones are too big to even be considered similar to hot pockets
mooshiewooshie lmao okay but a pizzeria version of a hot pocket is a calzone or a Stromboli 😂
To be fair, calzones from pizza places usually just use the super-dense, glutinous and chewy pizza dough formula. It's nowhere close to being the flakey, buttery pastry dough used here. It's like comparing bagels to donuts because they're both circles.
WastedPo he said it SMELLS like if a pizzeria made hot pockets LMAO
The process of grinding the tomato paste and Parmesan in the magic bullet/spice grinder is so funny. It’s like the most gentle tornado you ever did see.
Interesting anaology heh
I have not even watched this yet but I got so excited when I saw the title because when I watched Claire's video, my first thought afterwards was "I really want David to make this!!"
update: those look freaking amazing and now I want to make them :')
That's funny, my first thought was "I hope no one asks David Seymour to make this" XD
It's your lucky day
@@fushiashade5 That's fair. You're nicer than me. :'D
“It might fall apart, kind of like Tasty’s TH-cam channel now all their chefs are leaving.” OH DAMN DAVID HAS SNAPPED PEOPLE! THE SHADE!😂😂❤️
This is more shady then the fact that my school makes us clean the bathrooms even though my parents paid a lot of money for the janitors to clean it.
Trex 8210 wtf? People at my school would literally tell them to piss off and do their job😂
@@erinxox8828 I don't know. That's what the principal said, she said that those grades who are in the 4th floor (6-9th grade students) are gonna clean the 4th floor bathrooms because the bathrooms there were the most dirtiest. My mom then called the principal, talking to her about how bullshit it is.
Trex 8210 some schools do that because cleaning does in fact teach you a lot of things in life, like how life is actually messy when you turn into an adult and you need to clean that shiz up. Or how our parents’ money will not always be there to clean up after us. Yknow, life lessons.
I agree with teaching students to keep clean. But toilet cleaning is a bit too much for students to be in charge of. Just learn from Asian countries. Usually, 2 students are in charge of a classrooms' cleanliness each day and they take turns doing this. They do basic things like sweeping, throwing out the rubbish, cleaning the blackboard and so on. They're still learning how to keep clean, but it's nowhere near as difficult or tedious of a task like cleaning a toilet.
This is the quickest turnaround for a gourmet (re)makes vid and I’m obsessed
I think David needs to make a salad or something
with that salad mixer bowl he destroyed from his last claire video
what like a pizza salad?
@@Lin-ij9vk uhhhhhh
what are you, European?
@@JesusIzAPunkRocker ummm no?
“if a pizzeria made hot pockets”
a calzone? 😂
with puff pastry?
Rafael Geraldo yeasted puff pastry. it’s pretty much a calzone.....same with hot pockets......
Rafael Geraldo point: calzones are big pizza pockets. anyway.
Rafael Geraldo also, he said “smells” sorry that i wasn’t clear? 😂
But calzones are not made with puff pastry they are make with pizza dough pot pockets are more a croissant than a calzone
My lactose intolerant ass be quaking at that ingredients list
most hard aged cheeses are actually very low in lactose content so depending on just how intolerant you are you could actually eat cheese pretty guilt free! the bacteria actually consumes the milk sugar(lactose) during the fermentation so if the cheese has low sugar content its also low lactose :)
@@TRCfangirl Yes so true! Parmiggiano Reggiano for example is naturally lactose-free
Would still eat one tho tbh 😂😂😂
unless you allergic, you fine my dude
That's what those enzyme pills are for. Just take a pill before you eat something with milk and you'll be fine.
Reason for draining tomatoes is to stop excess steam which causes a more likely chance for explosions.
Ah.... this brings me back to the chocolate croissants.... such a legendary episode....
If you haven’t seen it I would strongly recommend watching it!!! 😂
There were no ads, nooooo
I wanted to watch twice and watch the ads all the way through to fund your need for expensive and fancy cheeses for these recipes!
As Claire said, "I don't think I've ever gourmeted something so hard." And that was Day 1.
I still think they should’ve kept that recipe since the point of Gourmet Makes is to make it a lot better than the original.
So far Claire’s recipes have never failed! Queen 👑.
i was honestly so stressed because of college and this made my day, also just casually i was eating pizza while watching so this time david did not succeed in making me hungry
Last time I was this early David still liked cream cheese
wait.... he used to like cream cheese??? lol
😂😂😂
Aeri Kim yes he didn’t mind it before and it’s not the taste specifically, it’s that literally every tasty recipe he did used it so he got very sick of it
He never liked it, he just didn't hate it.
I think they meant it never happened lmao.
6:22 that is a cooking mama game if I’ve ever seen one
You should make a gourmet version of whatever your favorite dish as a kid was!
Very impressed by how quickly you got this made and uploaded
That dough was so pillowy I could sleep on it
HAHAHA
1:38 He spills the yeast out in the shape of Italy. Damn David really putting secret easter eggs in his videos now
Thank god im not the only one that saw it
With your recommendation, this is definitely on my "to-make" list now.
For my vegetarian friend, I'm thinking using broccoli, bechamel sauce, sharp cheddar/fontina, and sauteed mushroom and onion as the filling.
If you watch the original video with Claire, she says moisture is the enemy in these hot pockets so you might have some issue with using broccoli. I would sautee spinach in with the mushroom and onion and just like they dry out the tomato sauce in the oven put it in the oven to dry out some.
You've been winning with these recipes lately!!
Dang David works quick!! They just posted this!!
7:26 what a burn! 🤣🤣🤣
Ikr? Tasty got w/rooooshed
I've been addicted to watching these videos since TH-cam recommended them to me! Must have been all that Bon Appetit I've been watching at 3 in the morning.
I feel like Claire’s original attempt where she used one sheet of dough as the base and another for the top was gave a better result and didn’t have any leakage issues. She could’ve easily solved the puffiness by rolling the sheet a little thinner.
Another tip for laminated dough--> letting it rest between each fold has two purposes, one it helps keep the butter cold (which helps maintain the layers, so the butter doesn't get too incorporated into the dough), two it also it gives the dough/gluten a chance to relax, which makes it easier to roll out and helps prevent the dough from tearing.
I really didn’t think you’d attempt this one! Bravo!! I’d try it but making that laminated dough scares me too much.
Rip ppl who think making a laminated dough will be fun
Actually you made it for the rainbow croissants too..... I’ll shut up now😂
She also made the concentrated sauce to make sure that there isn’t a lot of moisture in the pastry
Happy that 2 of them turned out presentable. You put in a lot of work. I’m delighted they tasted so good. You could see how great they tasted by the look on your face.
7:27 DAMNNN 💀💀💀💀😂😂😂 I could not help but to laugh, honestly LMAO! Was not expecting that.
After I watched Claire’s vid, i had feeling this was coming
Aww man, just looking at the end result makes my mouth water.
The last time I was this early, David was Cream Cheese's semi-bestfriend.
David, you probably won't read this, but I watched you back in 2015 and your channel is so therapeutic to me. I love the fact that you now started making BA videos because I love their chefs personalities, especially Claire, she's such a sweetheart (you are too lol).
Also, this is just my opinion but I'd rather have you make the recipes you like, made by real chefs, and will actually taste good than some over-the-top, supersized recipes that tasty likes to make.
Claire is quaking that David's pockets had such little explosion and leakage.
YAAAY! Congrats on getting it right 👍👍👍 Can see you upping your game and trying your hand at more complex recipes. Nice!
Make BA’s pocky made by Claire
Yes he said he was going to
Me and my boyfriend love watching your videos, thanks for providing enjoyable, binge worthy videos!
"If a pizzeria made hot pockets"
Calzones?
David's videos always bring a smile to my face ^_^
The UGH! instrumental playing in the background 😭💕
David's arteries: *Exist*
TH-cam: I'm about to end this whole things career
I just want to know this Tasty tea. Who has left? It’s been a minute since I’ve watched the channel
I wonder if David might know of a departure that we don’t yet.
@@majdahnoushad Mathew has been laid off as well.
Majdah Noushad oooof. Alix was the only one I liked.
@@majdahnoushad i'm sorry, english isn't my first language, what do you mean by "laid off"
@@雪恵-n6k Laid off is slang for being fired, let go, or unemployed.
When I watched Clair’s episode I thought “it’s basically a pizza, Stromboli” sooo yeah
“If a pizzeria made hot pockets but better.” I recommend that you have a calzone with maybe less ricotta than usual.
Calzones have ricotta where you live??
calzones dont have laminated dough, so no, its not a calzone
Love that your cutting board is from Pioneer Woman. We love a good southern queen!
ANOTHER quality video! Love you David ❤️
Watching this in 2020 and damn the all the chef's leaving comment is still relevant.
I really appreciate how you placed the ingredients at the beginning of the video
Parmesan powder is probably the parmesan on the shelf at the grocery store. The stuff made by Kraft.
Thank you so much for taking requests, albeit difficult ones. We really appreciate it.
finallyyy i been waiting, ily you deserve so much ❤️
You deserve way more subscribers! Great job as always!
Can i just say that the composition of the cooking shots habe become exponentially better over time? I apreciate this thank you david
hi david, just some info about kneading dough. the purpose of kneading dough is to create gluten chains. gluten is made up of other smaller molecules that have to be stretched and expanded in order to form the chain. you've probably noticed how when forming doughs, the flour gets weird and stringy before it completely hydrates. this is the gluten chain. your kneading technique was to push down on your dough repeatedly, but this doesn't expand the gluten molecules. what you want to do is, using the heel of your palm, firmly push the dough away from yourself with one hand, stretching it out oblong. with the other hand, fold the oblong back over on itself. the "fold" might be very short, but this helps the gluten chains stretch even further from multiple directions. your dough was a bit "short" which is common in quick breads, scones and scones, meaning the gluten strands themselves were short, which i think is why your dough was a bit lumpy.
Activated eating mode with that head twitch at 8:40
I been waiting foe this for a few days since i saw this on ur story
The idea of your TH-cam channel is so cool 😍❤❤👍love watching your videos and you actually surprised me with your cooking and backing skills👏👏👏❤
Ive been waiting for this since he posted it on Instagram
When I saw the BA video I so wanted David to do it , I'm so happy! Thank you for this :)
Dude please just do whatever you want next week👌
OMG just finished making these and I must agree they were fantastic. I simplified the filling, who has the money for all of those fancy cheeses and meats? I just used pepperoni, mozarella, fontina and parmesan, along with her dough and sauce. Would highly recommend, 10/10.
Sarah Byington where did you find the exact written recipe?? Please please help
@@aliasherifabdelgawad403 I Didn't. I watched Clair at the end of her video over and over writing down the ingredients as she went. David probably did the same thing. It was annoying.
So you don't have to suffer here's the ingredients with a few notes. I just put the combined amount of those 5 expensive cheeses and used all fontina. Worked out for me:
Dough:
1tsp yeast
1 ½ cup water
2tbsp olive oil
1 ½ tsp sugar
1 tsp kosher salt
500g flour
Sauce:
1 28oz can whole tomatoes
4cloves garlic
3 tbsp olive oil
3tbsp tomato paste
1 sprig basil
Roast 300 40 minutes
Butter square:
6oz butter
2tsp Parmesan
½ tsp garlic
½ tsp onion
¼ tsp paprika
¼ tsp oregano
Black pepper
Make a butter square
Filling
100g pepperoni
35 g sweet soppressato
35 g hot soppressata
400g mozzarella
125 g tomato sauce
¼ tsp oregano
30g Parmesan
160g shredded cheese
Topping
2 tbsp breadcrumbs
½ tsp onion powder
¼ paprika
½ tsp oregano
½ tsp salt
½ tsp Parmesan
Sarah Byington OMG THANK YOU!!!! I really don't know what to say you are an angle ❤️
His 'up next' matches mine. SO ACCURATELYYY!
Those look so damn good! I'm happy you uploaded today!
I’d just cheat and use puff pastry sheets lol
2:27 is my last brain cells at 2 am
last time I was this early David made a Burn! towards Tasty! lol jk man loved the vid can't wait for the next one!
Got that the 1975 ugh at the beginning... I’m here for that
3:10
Ever had a hot pocket with a watery sauce?
I rest my case
clarie and david need to do a gourmet makes TOGETHER
You had me at the ingredients!!!☺️ (Tip: you could probably just get some dried tomatoes and pulse them in a food processor or blender.)
I really wanted to make these because everyone in the test kitchen said they were the best thing clair ever made ...but I still am too scared to ever try so thanks for doing what we can't do !! 😊
Good on you, mate. Well done. That recipe was a beast and you nailed it.
Powdered parmesan is a condiment, often sold in a shaker, like spices. It's very dry and doesn't need to be cooled. You usually find it next to the pasta sauce.
no, its not. you should maybe watch the original video instead of being a dumbass. the kraft version is just finely grated Parmesan. powdered parm is like garlic powder or salt, an actual spice powder. it doesn't even taste like parm, the original creator claire used this in also her gourmet makes of doritios, its just to give it a very artificial yummy cheese flavor like in the original, because of course it isn't fresh cheese, its chemicals, which taste better. u should do ur research instead of being a dick. the powder: www.google.com/imgres?imgurl=https%3A%2F%2Fimages-na.ssl-images-amazon.com%2Fimages%2FI%2F815YERq8KdL._SL1500_.jpg&imgrefurl=https%3A%2F%2Fwww.amazon.com%2FChef-Cheries-Parmesan-Powder-Plastic%2Fdp%2FB00KDO1G10&tbnid=vOCW6VfYKDJU4M&vet=12ahUKEwiWteHq4MbxAhUCL60KHe2zAgAQMyggegUIARDhAw..i&docid=GVVVAaYLM3fYKM&w=1500&h=1125&q=powdered%20parmesan%20cheese&ved=2ahUKEwiWteHq4MbxAhUCL60KHe2zAgAQMyggegUIARDhAw
lmao i love that you say sopressata like supresad my grandma always says mozzarella like muhtsadelle
I made a very simplified version of this after watching that episode. Needless to say, it's amazing.
dude, I've been binge watching you lately.. like for a week now? idk, but y u don't have million subscribers???
YAY! more pizza! i remember way back with pizza dip
To who ever might need this tip: let the dough hang out for like 10-15min at room temp so the gluten can relax before you start trying to roll it out. This will help a lot with the dough not fighting you or ripping. It'll behave and look as effortless and the cooks on yt make it look if you give the gluten time to chill out.
um, you actually killed this one!! well done sir
Pizzerias do make Hot Pockets, They're Called C A L Z O N E S
Calzones typically don't use layered, flaky pastry dough. These Bon Appetit hot pockets really are different from a typical pizzeria calzone.
BA FTW
I love Claire!
You're cool too David
I think david should also include the price of all the ingredients used since original videos dont mention that
Im so excited you tried this!!
Re the "suppresad" pronunciation for "soppressata"… did you grow up in the New York area? My experience has been that it's folks from New York, New Jersey, etc who say "supressad' and "pruhZHOOT'. The rest of us do Americanized "soh-press-ah-tah" and "pruh-shoot-oh" pronunciations. 😄
When you were constructing that hot pocket, you looked very professional. It's hard to believe you don't really have formal training. Great job as always, David :)
UGH! In the background is amazing.
I’ll never forget meeting David at blaze pizza. Such an icon😂
I've been so excited since I saw your insta story. Rip the hot pocket that spilled everywhere
Those looked incredible!!!
8:41 omg that bite noise 😂 asmr channels are quaking
Freakin love u David. Watch ur vids ALL the time
I agree with what you said about the Tasty channel, I was just saying the same thing to myself yesterday
Trisha Walker Who has left?
My family pronounces sopressata the same way, it’s mostly New York thing, like mozzarella ‘mutz-a-del’ and calamari ‘gal-a-mahd’ (said with accent)~ no one in Florida ever understands what we’re talking about, but some waiters are getting better at it since more New Yorkers are moving down here lol
Am I the only one who loved those exploded hot pockets?
Hello, I really enjoy these videos :)
You should make tasty’s perfect chocolate cake VS ba Rick’s blackout cake