Claire Saffitz Makes Croquembouche, A Cream Puff Tower

[@AM-tw9qq]

The good thing about Claire: She makes me believe I can bake anything The bad thing about Claire: She makes me believe I can bake anything

[@____Rahaf]

Lmaoo I could barely boil water but i still love to watch her videos

[@RedShoes29]

I just saw someone on reddit said they tried this and burned their hands. Claire can make us believe in magic but damn we're muggles.

[@VPFF-1]

Her book says this recipe takes 5 hours... more like 5 days and a visit to the ER for me lmao

[@nodezsh]

@@RedShoes29 Claire did not mention it, but apparently burning your hands is just par for the course for this recipe. If you don't want to burn your hands, don't even bother. Also, gloves are not optional. Caramel is hotter than boiling water and it sticks to your skin. If you get a burn with a glove on, you can take your glove off. If you didn't have a glove on, God help you.

[@graceatbaker]

I made this using Claire’s recipe. A dream accomplished thanks to her step by step demo. First time doing anything caramel, watched that segment 3 times while my sugar bubbled. I somehow got 40 non-uniform choux instead of 70 perfectly uniform ones, lots of extra creme pat (probably under filled the choux, but I also folded in some whipped cream to make it lighter, divided the vanilla creme pat ibto 2 to make chocolate and lemon flavors), and a couple minor burns on my fingertips. Took me 10 hours total. Ended up with a 8-layer tower. Gloves did not help with the burning, I did use tongs for most of the dipping, then just held the sides to do the dips for the assembly.

[@KGBgringo]

I don't care about Bon Appetit but I do worry about the fermentation station.

[@abbizoh]

Brad is still happily making videos for BA so no need to worry

[@dontfollowme9043]

Choo Choo

[@carlosbernardo1074]

brad actually said in his ig story that people who disinfected their test kitchen during the hard lockdown threw everything away from that station

[@markmallecoccio4521]

@@carlosbernardo1074 that's horrific.

[@KGBgringo]

@@carlosbernardo1074 nooooooooooooo!!

[@madchesterstonerose]

Claire on Munchies? A surprise to be sure, but a welcome one.

[@carlrs15]

We will be following her career with GREAT interest

[@DrewSpeedDemon]

Well when your bosses are racist as fuck and you have a heart...... ya kinda take your talents somewhere else.

[@destah3269]

Claire is a racist, she didnt stand up for anybody, she just quietly exited

[@amirulazizol844]

@@destah3269 She spoke out against her boss and left BA. What more do you expect from her?

[@destah3269]

silence is violence, if she loved PoC she would give up her opportunities for someone of color and shed do something else like directing.

[@TylerGotAYTAccount]

I enjoyed this editing of Claire. She seemed super comfortable, collected, and professional. Not saying she has never seemed professional. I'm just saying other editing and videos seem to highlight her as frantic for what I assume is to create suspense and drama.

[@milanesadearsenico]

She's also super chill on Claire Saffitz x Dessert Person

[@sth5033]

i think she only seemed that way because of the nature of her show, which was supposed to be very challenging. on other videos on ba where she's just making regular stuff, she isn't like that.

[@milanesadearsenico]

@@sth5033 nah, she talked about how working at BA wasn't great at all

[@sth5033]

@@milanesadearsenico oh i haven't seen that, where?

[@doughnutfingers]

I can't be the only one thinking "damn, she's really in her element here. Prepared, focused, really technical with her instructions and her technique: just an absolute treat to watch. Those BA people must have really been fucking with her and putting her through hell."

[@Siyth]

"lets have her make stupid candy that requires industrial processes" nah I'm good

[@SusanIvanova2257]

@@Siyth Gourmet makes started out with the premise of making an actually better version of the things and then gradually became "let's replicate them perfectly". Which honestly made the show worse imho. Well, and then the entirety of BA went down in flames anyways

[@egyptiansushi]

the drama was on purpose because it was fun to watch her work through the issues.. the questions she asked herself out loud were just as interesting as the answers she got to

[@rmadara]

she did a cake baking/decorating tutorial on BA a while back that was just as crisp, clean, and well produced as anything you would see on a major network....I'm not complaining about the BA "gourmet makes" episodes...they had a certain charm tied in with its casual and sometimes chaotic presentation. She is just so so good when she has control of her process and doesn't have to deal with interruptions and detours off the main topic.

[@something54ful]

Pretty sure they edited it like that on ba for entertainment value. If they really wanted to before they could have easily done this style not to mention this is an already prepared recipe obviously making youre own recipe and testing must be hell on its own ba didnt make it harder they just documented it. I get it ba bad but now youre trying to put negativity into things that doesnt need it

[@elnino4445]

Did you guys know Claire has her own channel? It's: Claire saffitz Dessert person

[@wild-radio7373]

Buzzkill

[@bakamojojojo]

I did not, and now I do. Thanks

[@chipskylark172]

With a awesome theme song

[@grey3414]

Before you mention that, I didn't realize that I was not on Claire's official channel!

[@AxiumKnight]

Seeing Claire happy and not suffering is weird...

[@Cheezeburgher]

Damn Bon Appétit really just died didn't it

[@horizonfios]

She made bon appetit what it was and it was a disaster so why should she get another chance

[@kor_liam]

@@horizonfios I mean not really, the people she hired made their own decisions that were bad ones, you can't blame her for their actions lol

[@TonyValdezCeballos]

@@kor_liam who hired? Claire? She was on a contract.

[@kor_liam]

@Bouamrane Derrar that's my bad for messing up the position, that's a whoops. But @horizonfios claire is not responsible for the mess that it has become the people and the creators are not claire.

[@kevinmcd1919]

@Bouamrane Derrar There was no racism revealed whatsoever they wanted to negotiate better contracts. Since all the BA videos are consumed for free, theres no revenue left over for "appearances." Again Sohla complained she wasn't being paid to sample the food in the final 20sec of the video - very little concern for those in production.

[@DanielVance]

I didn't realize till just this moment how much I've missed Claire. Clearly this is a sign that things are getting better.

[@kylelysher8197]

She has her own KZbin channel now with weekly videos!

[@bigbird2451]

I did my culinary school internship at Citrus under Michelle Richard. While there a he made a custom Croquembouche for a wedding that he charged something like five thousand dollars for. It was my job to sit in the back of his Mercedes wagon and keep it safe while he careened around Hollywood on the way to the event site. It survived. I also made one for a friends wedding with three different flavors of pastry cream. It was a hot day and it started to melt so we had to clear out the whole refrigerator to firm it back up before service. Fun times.

[@amarreezlan7131]

keep up 👍🏼🔥

[@annee2243]

Damn was the taste worth 5 thousand dollars tho?

[@bigbird2451]

@@annee2243 I never got to taste it as I wasn't a wedding guest. It was absolutely beautiful though with a fall leaves theme and a wide use of almond brittle. And it might have cost more than that. I couldn't quite remember though, so I went with a low estimate.

[@MS-rs6od]

What a cool experience!

[@haileee9247]

@@bigbird2451 was it super tall?

[@vbdao]

Mike's Mic: I would die for Claire from the Munchies test kitchen.

[@EnricoPietrocola]

Came for this comment

[@sonyxa1957]

Hahaha!

[@milanesadearsenico]

*I would die for Claire from Dessert Person

[@seviren]

Seeing Claire in Munchies' kitchen makes it painfully clear that they need better lighting. She used to glow in the natural lighting of the BATK.

[@karinemw]

Yeah almost every shot looks duller than it should be

[@diannebencito2089]

then again the Ba kitchen had a full wall of just windows

[@seviren]

@@diannebencito2089 That's the point. Get some soft lighting or a bunch of front facing lights and up the warm saturation.... this looks terrible.

[@karinemw]

Yeah it looks like they kidnapped her and put her in a basement

[@seviren]

@@karinemw They did what everyone else wanted to do I guess... lol

[@trapjesus4616]

Big Mom's going to need this for the next tea party.

[@lemontonk]

@Balenciagloo I did that too bruh 💀

[@SI-jj3xn]

🤣🤣🤣🤣🤣🤣

[@Red_Eyed]

I was looking for this comment. Hello, my friends. Hope this comment finds you in a better state than Mother Caramel and the orphans.

[@GamingDreamer]

I know I'll find a fallow one piece fan here😊

[@imjustsayyyin]

honestly claire seems way less stressed than she did in the BA kitchen and that's all i want

[@DGMPHD]

I could never. Pastry chefs are so hard core.

[@Starfeeesh1]

I would die for Claire from the Munchies test kitchen

[@Lisamakes]

Rather than paying through the nose for a wedding cake, we had a white chocolate and strawberry croquembouche included with the catering. It was perfect.

[@QuestionableQueefs]

Ooooo lovely idea. The cake is such an overpriced, tired wedding habit

[@pinksugar3335]

That is a heavenly flavor! A croquembouche was traditionally the French wedding cake. It got popularized across the pond over a decade ago and pastry chefs have custom made their own flavors. It's something I've considered making for my own wedding.

[@christiandelcarmen1278]

@@QuestionableQueefs not only was it over priced, most wedding cakes don't really taste *that* good. Especially the ones with the dreaded fondant...

[@nodezsh]

@@christiandelcarmen1278 I've heard paper-thin fondant is actually palatable (and the actual proper way to serve it to boot, I guess novelty bakers everywhere are just lazy) Otherwise… fondant sucks. It sucks, it just sucks so hard it's so bland the pure sugar flavor the texture- imma just stop here.

[@MrTentakul]

Claire in munchies is like seeing iron man driving a bat mobile.

[@choppaa4204]

The batmobile was racist, so it's probably for the best?

[@theopollind8024]

more like Iron Man is in the bat mobile because Earth 616 was racist

[@David-sw2rj]

That makes no absolutely intellectual sense.

[@greencolouredpeas8235]

Pretty sure no one's gonna make this but if anyone dislikes a tang in their chocolate cream, replace the creme fraiche with whipped heavy cream. Does the same job of lightening the cream without adding sweetness.

[@katiesmith1272]

I might make one at some point, been my pastry dream lol

[@ladybird8022]

Greencolouredpeas is soft peaks okay for the heavy cream? I wanna make this for the 24th but creme fraiche is kind of hard to get a hold of in my area..

[@stephanievize8448]

@@ladybird8022 you can make your own creme fraiche! www.allrecipes.com/recipe/222387/chef-johns-creme-fraiche/

[@GeoffreyAlan]

I made this on my channel, but replaced the creme fraiche with mascarpone. Worked well for me.

[@sadiakhann]

Thank you!

[@_NickRyan_]

“This step is called tempering” * cries in gourmet makes *

[@elenagergis359]

@@phillipniedbalski1770 Actually, in this case, Claire wasn’t tempering chocolate. She was tempering the eggs.

[@nodezsh]

@@phillipniedbalski1770 The idea of tempering chocolate before mixing it into a cream is so, so absurd and unnecessarily difficult that it vexes me to no end. Thank you for that mental image. Anyways, to add to the comment that came before mine: solid tempered chocolate does not stay tempered when you melt it. If that's what you're looking for, you use compound chocolate. If you don't want to use compound chocolate, and you want to mold the chocolate, you just swallow the bitter pill and temper the chocolate again. But if you're gonna just add the melted chocolate to a cream for flavor, *you don't temper the chocolate dammit why would you even bother*

[@hxctalent]

violin music starts....

[@PatrickPoet]

Weird the way some people confuse tempering eggs and tempering chocolate.

[@ShinyToaster]

I WAS QUAKING

[@JoshuaRFeldman]

If I saw this in person, I never would think in a million years I’d be able to make it. But, seeing and hearing Claire break it down makes it seem possible to make!

[@Eldelastrufas]

Avengers: We're the most ambitious crossover ever Clair and Munchies: hold our croquembouche

[@PrettyBoyKii]

YES

[@SP-ft4ir]

This joke format is so old it died when pilgrimage came to Plymouth rock

[@jamiegreenham4140]

Profiteroles. The word americans have no idea about.

[@StaySpicy]

🤣 I laughed way too hard.

[@carlosnbello1]

I mean, I'm obviously never making this, but I'm just in awe at the range of this human being.

[@killercaos123]

As someone who doesn’t know anything about the drama at play here, that dessert was extravagant and decadent. World class and excellent

[@thedduck]

Claire... What the.. she's all over the place now.. good for her, eh. I'm glad KZbin still recommends her video appearance even on different channels.

[@LewToons]

munchies rolling the brinks up to Claire's driveway

[@455king4help]

Aye, watched your videos as a kid. Hope you've been doing well dude.

[@sagarrajan7385]

Bruh where have u been I missed watching ur videos anyways I hope ur doing great now loved watching ur videos

[@beckett7242]

Claire D'elia

[@SPICE.E]

I just-- nostalgia took over me

[@jonathanwilson7724]

NO DENTS

[@followtheforce]

I just bought Dessert Person yesterday and have already read through the beginning and LOVE IT! I've also scanned a few recipes and absolutely love how they're written and the footnotes. You're an angel Claire~

[@tati.l.]

It's always a delight to watch Claire prepare a recipe, especially one as impressive as a croquembouche tower. I'm also really glad that in addition to her own KZbin channel she's branching out and collabing with other channels/series on KZbin!

[@adriancortez7622]

I do love Claire when she explain things. She seems to be really comfortable in explaining and teaching stuff.

[@jatuphongwingwan8724]

I'm here because of Claire, nothing more.

[@wskrftgue]

Claire: The next step is called tempering Ex-BA crowd: OH CHRIST NO

[@jerryjaena8513]

I immediately thought of Sohla

[@Isaviolin]

@@jerryjaena8513 same lol

[@MHB9]

deaddddd

[@PatrickPoet]

She was tempering the egg mixture not chocolate

[@wskrftgue]

@@PatrickPoet Thanks, Patrick! Glad you've watched the video, same as I and everyone here have.

[@lachlan00c]

i had this at a wedding once when i was like 13 and was so obsessed with it. i had forgotten what the name was and was literally thinking about it just a few weeks ago when i saw profiteroles in the supermarket. amazing recipe, doesn't seem THAT complicated.

[@jasminelee3935]

Just looks real fancy!

[@bsidethebox]

It's fun to make but won't hold long so it's not good if you don't have enough guests to eat it up BUT you can make a smaller tower and keep the rest of the puffs in the freezer (skip the caramel on those) and extra pastry cream in the fridge for a second round or three later in the week. :D

[@dalepak1955]

I read this fast and thought it said you had these at your wedding when you were 13 years old, and thought “ah the French”.

[@Mallyqt]

I’m just imagining all the dishes....

[@dpclerks09]

so much of baking, and cooking, for that matter, really aren't. it's just trial and error, and there's endless resources at your fingertips (youtube, google, cookbooks, etc.) to troubleshoot nearly anything. it just requires effort, resilience, curiosity, and modesty, which we all have, so try it out, and have fun with it! at the end of the day, it's just food

[@JohnSmith-mq2uy]

7:58 I am so happy that Claire is still able to use words "chocolate" and "temper" in one sentence. Strong woman

[@riansba]

Marvel: 'Infinity War' is the most ambitious crossover event in history. Vice: Hold my gluten free craft beer

[@wild-radio7373]

RIGHT?!?!?! ♡♡♡

[@GregCurtin45]

Thank you Claire for the detailed instruction and guidance - what to do; what not to do; and what to look for. It's great to be inspired and entertained but with you I always learn something. I've probably seen the pate a choux in a dozen videos but no one has ever said to keep stirring/cooking until the film on the bottom is reabsorbed back in. Brilliant advice! Thank you for making our lives better. All the best this holiday season and may 2021 be a healthy and successful year for you.

[@AF-qn9hc]

I learned about the croquembouche from Big Mom, where are all the One Piece fans at!

[@fugithegreat]

I love that she gives a bunch of tips and hints for the technique. Great teacher!

[@Voidweaver100]

Munchies? Claire? Fastest I've ever clicked on a video

[@destah3269]

Claire is a racist, she didnt stand up for anybody, she just quietly exited

[@GorlicBreadz]

@@destah3269 claire isn't racist. Sit down

[@destah3269]

@@GorlicBreadz dont tell a POC to sit down

[@destah3269]

@@GorlicBreadz this our time now

[@GorlicBreadz]

@@destah3269 you just said that like I'm white. I'm a poc too. Sit. Down.

[@armchairmaster]

5:36 It's been too long since we've heard a nice Claire giggle.

[@aidenkossick]

THE QUEEN HAS RETURNED

[@jasonstamp10]

She also has her own channel now: kzbin.info/door/vw6Y1kr_8bp6B5m1dqNyiw

[@DM-ed9os]

PREACH!

[@margotputnamdelaney4927]

My French cousins always had these at their wedding receptions instead of the tiered wedding cakes we have in the states. They always looked fantastical to me as a kid. It’s cool to see the mysteries of how to make it revealed.

[@ix8750]

We love you Claire, hope life is treating you well lately.

[@QuestionableQueefs]

I hope she sees this 🥺

[@rmadara]

The best Christmas gift ever is getting Claire back. ♡

[@BnaBreaker]

Is anybody else old enough to remember this being made during the closing credits on a Discovery Channel show called Great Chefs, Great Cities in the 90's? I would watch that religiously after I got home from school and remember being fascinated by this crazy looking thing being made.

[@francoinocencia604]

Yep... Whenever i see this dessert I think about the show Great Chef! It came on after Graham Kerr

[@ishlaurennx]

wow that brought back memories i thought i lost, my mom would watch that show in the kitchen and write down recipes

[@kerriannanderson962]

CLAIRE'S BACK!!!! Nice to see one of my favorite pastry chefs from that "other channel"(who will remain nameless) on Munchies! CONGRATULATIONS to you ma'am and I'm most certainly going to buy your cook book!

[@eatmoremusic3650]

Great to see Claire out on her own!!

[@horizonfios]

Not really she can’t just get away with what she did

[@TonyValdezCeballos]

@@horizonfios what was what she did?

[@eatmoremusic3650]

She hasn’t been at BA since May

[@AllegraVivace]

@@TonyValdezCeballos Nothing, this guy's being an asshole.

[@Lilasuds]

I got her book for christmas. When I saw the Croquembouche recipe I was like “Welp, I dunno if I’m doing that one.” Seeing her make it look so easy made me think, “That’s the next recipe I’m gonna try.” That’s what I love about her. She’s a skilled and trained chef but teaches it to you in a relatable way that helps you feel confident in your baking. 💜

[@greenblaze9189]

when she pulled the chocolate out, I was worried since Sohla wasn't around

[@dianeweiss4562]

Sohla is also making videos. I loved this one because Claire is so professional. Yes, she told a personal story, but that enhanced her narrative and made us connect with her. I actual really enjoyed this video more without the entertainment of Gourmet Makes.

[@polenggbrl]

Btw, Sohla, is now partnered with Andrew in Binging with Babish :D

[@nodezsh]

Man, do you imagine a croquembouche covered in chocolate rather than caramel? Sure, you won't get burns. But the chocolate must be tempered and has to stay melted 'till you finish yet you gotta make sure it sets on the- look just kill me now please

[@greenblaze9189]

@@nodezsh congratulations, I'm not going to sleep tonight

[@andrewbeasley]

Great to see you again on KZbin Stay safe and have a happy holiday.

[@ryan_rnd13]

Munchies. Claire. I think I heard Farideh in the background. This is it.

[@pirateofms]

Pretty sure that was her helping snip the bag.

[@brume97]

What a day

[@grimpoteuthis1337]

If Claire and Farideh teamed up, I would be so happy.

[@TheWeirddee]

Wow member when Farideh and Claire were in the same frame for a sec!!

[@milktealatte6706]

I like the way her explains things. Like she says y she does it and gives a lot of detail abt wat she’s doing.

[@chris-cozy]

The only thing to calm down Big Mom

[@kdot5463]

WEDDING CAAAAAKE!!!!!!!!!!

[@firstnamesurname2210]

Charlotte Moscato died for this....

[@toadsageskateboarding7788]

Ah I see you are a man of culture as well.

[@TonyValdezCeballos]

@@kdot5463 Not again! (WCI flashbacks)

[@davidjayson18]

Ahh, a man of culture.

[@jessavillegas6549]

It is incredible how much wasted potential BA lost with Claire. She is a professional pastry chef and they wasted all that potential by forcing her to do Gourmet Makes 😦

[@expired_poppers]

She left on her own accord because she disagreed with the company's racist policies

[@philipdru4782]

actually the vast majority of viewers probably watched for the "fake" gourmet makes shit

[@ValueRobot]

I was also shocked to hear that BA held her cat hostage if she didn't do Gourmet Makes. So terrible indeed

[@mylesbishop1240]

@@ValueRobot I heard they put a 9mm to her head just to continue more Gourmet Makes

[@iplaywithfoodttmohammed99]

i loved her show gourmet makes

[@igotmygeekon]

happy to see Claire featured on this channel! Subscribed.

[@sannalatif2742]

Bon Appétit is crying somewhere

[@destah3269]

mmm diverse tears of sadness

[@w15h0na5tar]

I like to look up their KZbin analytics every once in a while. The giant drop that they haven't recovered from makes me smile

[@videoket]

Crying would imply they were sorry for the pay inequity, but since they never specifically apologized for that, I think not. Best wishes to all the good people who left B.A. (and those who choose to stick around for their own reasons)!

[@anon4096]

for anyone like me who was unaware, claire has a youtube channel. Claire Saffitz x Dessert Person, same name as her new book

[@ericarobbin]

I loved watching this show, in late 90s I think, a pastry chef in a commercial kitchen, maybe Torres, making a croquembouche in their intro, so amazingly beautiful, I think this is one of the most prettiest and interesting desserts.

[@timnguyen6619]

Munchies bouta get the most views they've had in a decade

[@cliffordpeterson7952]

Claire's a genius with this stuff. I love you.

[@hamzasyed]

11:55 "So, how do you know if you've filled it the right amount?" Remember back when Claire really under-filled her Gourmet Twinkies with cream filling? Look how far she's come!

[@user-op4ue9cc5v]

i like to relax during the holidays so i'm not gonna try this. but bless claire and anyone who would take the time to do this

[@MIG106]

Claire: This is called tempering. Me: *starts sweating*

[@konradmack2152]

I have been Missing clair videos from my life. Munchies just made my day

[@TomAKAVeto]

They had a croquembouche on Good Mythical Morning like this week and I thought it looked incredible. Perfect timing for this video

[@esthericky95]

missed watching Claire content! love to see her more relaxed here

[@ekko808]

Claire on Munchies. Hoo boy 2020 won't stop getting weirder.

[@thatgirlgabriella21]

I'm obsessed with this and Claire thank you for putting her on the channel

[@salinawetsit2294]

wow She is everywhere now days! go Claire!!!!

[@chrono281]

So easy to understand and follow. She's just the best KZbin chef

[@GeoffreyAlan]

Made this for Christmas and it was amazing! Took me close to 9 hours, but kinda still worth it!

[@burcuaktas5645]

How did you store it ? ☺️ thank you

[@melissacooke1988]

I had a croquembouche made for my wedding! Such a beautiful and unique dessert! Claire inspired me to make one for my anniversary!

[@nikosfilipino]

Vice really making some moves out here. They managed to get clifford endo from Eater to their team and now they got Half-Sour Saffitz herself from Bon Appetit (prior) to come on the show.

[@655Louisa]

That is sooooo impressive. I may try this for Xmas. Really impressive

[@TheElahus]

I'm here for Claire!

[@bobskix]

So happy to see Claire again! We missed you and loving your new channel project and cookbook.

[@melissaf00]

For the craquelin: ½ cup|4 ounces|113 grams|1 stick unsalted butter, at room temperature ¾ cup|5.3 ounces|150 grams packed light brown sugar 1 cup|4.6 ounces|130 grams all-purpose flour pinch of kosher salt For the pâte à choux: ½ cup|4.4 ounces|124 grams whole milk 1 tablespoon granulated sugar ½ teaspoon kosher salt 7 tablespoons|3.5 ounces|100 grams unsalted butter, cut into pieces 1 cup|4.6 ounces|130 grams all-purpose flour 5 large eggs For the pastry cream: 2 cups|456 grams whole milk seeds scraped from ½ vanilla bean or 1½ teaspoons vanilla extract or paste ½ teaspoon kosher salt ½ cup|3.5 ounces|100 grams granulated sugar ¼ cup|1 ounce|30 grams cornstarch 5 large egg yolks 6 tablespoons|3 ounces|85 grams unsalted butter, cut into ½-inch pieces, chilled 4 ounces|113 grams finely chopped semisweet chocolate For the croquembouche: pâte à choux pastry cream 1 cup|8.5 ounces|240 grams crème fraîche 3 ¼ cups|23 ounces|650 grams granulated sugar

[@dessyana1584]

Thanks a lot Claire for this amazing recipe. Made this yesterday for potluck and everybody complimented it a lot!!! Love love love this recipe and the creme fraiche is a brilliant idea as it kind of balancing the overall flavor and just makes you keep wanting to have it more. Also for me I made the vanilla rum pastry creme which everybody loves it a lot too!

[@shaneflores5657]

CLAIRE!!! YES!!! I already love watching Munchies so this is a fucking plus!! 😁

[@lj9602]

I’ve watched Croquembouche videos many times but have never seen this cracklin step. Very cool

[@dhimandepanshu]

Legend has it that this video caused Big Mom's hunger pangs.

[@christinapeebles361]

Yay, Claire on Munchies-We want more Claire!

[@gmkhn66]

Big Mom gonna get hangry after seeing this

[@hunterblacc4336]

I’m having flashbacks from the war

[@emmyali920]

Claire AND Farideh? Now THIS is what we needed after this absolutely garbage year we all had. There isn’t anything else I could possibly ask for, for Christmas. THANK YOU SANTA!!

[@ashleybreighner6612]

Heck yeah!!!! There’s Claire!!!!!!

[@tiaqmal4224]

I made one of these for Christmas I think last year and it was wonderful. I like her method a little more than the one I used so I may have to try it again!

[@LMNY1]

Was that Farideh with the pastry bag assist?

[@kathiehacht9156]

Excellent presentation once again. I think the words you choose to explain the steps are right on.✌️

[@zorthavii4930]

That dough WAP sound really just hit different.

[@destah3269]

Please dont talk like this, its racist

[@zorthavii4930]

@@destah3269 you are really dumb if you somehow believe I was trying to be racist.🤣

[@devonsampson225]

CLAIRE CONGRATS ON THE AWARD! Top 10 for sure. YAAAAAY!!!!!!

[@adelinepresley5312]

It’s really nice to see Claire enjoy herself while she cooks... she was always sooo stressed out on gourmet makes.

[@MS-rs6od]

Hearing Claire say “test kitchen” again was so satisfying

[@WhyAreWeAwake]

Me, after giving Claire my full and undivided attention for 15 minutes: "Ah, I see. This is an insane thing to make."

[@maryrobinson2739]

Ive missed claire! i used to watch her on the old company she worked with, given what happened with them im glad shes back!

[@ssssss1111ful]

Claire is just flexing on us

[@grey3414]

Omg. That looks amazing! Mouth's kinda watering now, cause i'm imagining the crunch and sweetness of the cream puffs! What's worst is that it's 1:30am here and I'm craving for some of these goodness! 😭

[@theheckwithit]

Claire making the rounds. I dig it.

[@emersonlake9302]

Good to see Claire on KZbin once again!!!

[@JoshKeatonFan]

Who else saw the video thumbnail and title and immediately went to the comments section?

[@NRam-ke6cs]

Damn, i never knew i needed this. Thank you Munchies. Claire always heals my depression.

[@Passionforfoodrecipes]

I'll try to come up with a fun cream puff Pun for this one.. I'm sure it will be a *Choux in!*

[@rhcplover184]

This recipe turned out really well! A good portion of my puffs burnt on the bottom because they started on the bottom rack and when I went to switch them 20 minutes in, some of them deflated. I ended up making a small tree/tower but it all tasted great.