Wednesday, January 11, 2012
Make Your Own Twinkies
Hostess, maker of Twinkies, is filing for bankruptcy. Say it isn't so! While they say that Twinkies will still be available even after the filing, there's a way to make your own version of the tasty snack cakes at home. Jack Revelle, pastry chef at Ted's Bulletin in Washington, D.C. revealed his recipe for Twinkies to The Washington Examiner last year.
Ted's Bulletin "Twinkie" Recipe
Makes 10 pastries
8 ounces (2 sticks) butter, room temperature, cubed
1 1/4 cups sugar
5 eggs, room temperature
3 cups pastry flour
1 Tbsp baking powder
1/4 tsp salt
2 tsps vanilla extract
1 1/4 cups buttermilk
Preheat the oven to 350 degrees. Spray Twinkie molds or cupcake tins with nonstick vegetable spray.
Place the butter into the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high speed until the butter is light and fluffy, about 3 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Add the sugar and mix for 3 minutes more. Scrape the bowl again. Add the eggs, one at a time, at medium speed. Scrape the bowl once again.
In a medium bowl or over parchment paper, sift the flour, baking powder, and salt. Add the dry ingredients at low speed alternating with the buttermilk and vanilla, starting and ending with the dry ingredients. Scrape the bottom and sides of the bowl and mix until all of the ingredients are just incorporated. Fill the molds or tins three-quarters full.
Bake for 25 to 30 minutes or until the pastry is a light golden brown in color and a cake tester comes out clean. Once cooled, unmold the pastries. Level off the bottom of the pastries with a serrated knife (if using a Twinkie mold). With a toothpick, scoop out three holes on the bottom of each pastry so that it may be filled with meringue (recipe follows).
Brush each entire pastry with simple syrup (recipe follows). Fill a pastry bag fitted with a small plain pastry tip with the Italian meringue. Fill the holes with the Italian meringue. Pipe a straight or squiggled line on top to finish.
1 cup water
1 cup sugar
In a small saucepan, bring the water and sugar to a boil. Let boil for a few minutes and then remove from the heat.
Italian Meringue Filling
1/3 cup water
1 cup sugar
1 Tbsp lemon juice (optional)
Pour the water and sugar into a small saucepan. As an option, pour in lemon juice as well (the juice will help prevent large sugar crystals from forming during the cooking process).
Put the eggs in to the bowl of an electric stand mixer fitted with the whisk attachment. Make sure the bowl is very clean or the whites will not whip properly. Cook the sugar over medium-high heat until it registers 230 degrees on a candy thermometer. When it does, start whipping the egg whites at medium speed. Continue to cook the sugar.
Once the sugar reaches 250 degrees, take the saucepan off the heat and very carefully drizzle the sugar down the side of and into the mixing bowl while the whites are still being whipped. Be very careful to avoid pouring the sugar on the whisk as it will splatter around the sides of the bowl. Once the sugar has been added, increase the speed to high and whip until the bottom of the mixing bowl is cool, 8 to 10 minutes.