Claire Saffitz Makes Cheese Puffs / Pâte à Choux Part 1 | Dessert Person

[@CSaffitz]

Happy Holidays! Like & Subscribe. Leave a comment, tell us what you'd like to see on the channel in 2022.

[@AllegraVivace]

Happy Holidays! Would love to see a video on the preserved lemon meringue cake from the book. Also another Claire-ified episode. 😊

[@chelsea8064]

Happy Holidays ✨ would love to see the Chocolate Hazelnut Galette Des Rois!

[@RamenNoodle1985]

Hope you had a good Chanukah! More cats please!

[@mindee46]

I love seeing how you use and modify foundational recipes. And I especially love savory options such as this one - I can't wait to try!

[@laurenschenck5355]

Happy holidays Claire! Love you 😍 more food challenges and TikToks challenge

[@chesterstefan9049]

"I have these at the dinner parties in my mind" Claire I love you.

[@AmeliaBell28]

I've never related to anything more than Claire saying she makes these for the dinner parties in her mind... 90% of my recipe board on Pinterest is stuff I'm like "oh this will be perfect for a late spring garden party!" I live in a tiny apartment in NYC. I have like three friends. WHAT GARDEN PARTY, AMELIA??? WHEN????

[@kell_checks_in]

Methinks you and your friends need to have a proper tea party, at least!

[@dominikaujlaky8282]

This. Totally this.

[@ram_s_d27]

i wish i lived an idyllic cottage life instead of this garbage

[@Reflexzzzz]

If the weather is nice, have a picnic in a park!

[@deMonasKiss69]

I dont know You, but I laughed my ass off with the end 🤣🤣🤣 WHAT GARDEN PARTY, AMELIA? WHEN? OH GOD, my ass is never coming back 🤣🤣🤣

[@rainwater4650]

I love finding all the little face edits they add to random kitchen items. 🥰 Pls continue.

[@borkware]

same! Such a quick delight.

[@tim.e.l]

YESSS!!! THISSSS!!! I love how they anthropomorphize random kitchen items too. I NEED MORE!!😤

[@danbev8542]

Yes! The shaken pot!

[@IsinMoon]

The butter graphic 😂 we all know Claire loves Kerrygold!

[@seizegott]

Also love how the graphic is missing in half the shots.

[@nicolettec7432]

Just a few little tips, instead of piping the dough you can use a small cookie scoop instead! I’m not adverse to piping (former pastry cook here) but I also used a large box grater for the cheese and didn’t want to struggle. Also, I beat the last egg and reserved half so I didn’t need to use a whole egg for the egg wash. And lastly, choux dough freezes really well, baked or unbaked. So if you want to make gougeres today and save the plain dough for another day, just pipe them onto a sheet pan, pop it in the freezer, bag them once solid and bake from frozen. Happy baking!

[@jondoe2960]

Can you freeze the shaped gougeres dough as it is made here? Meaning the dough already made with the cheese and everything else already shaped? I want to make this for the 4th of July, but I also plan on making Claire's blueberry slab pie for dessert. If I can make these a few days prior, freeze them, then bake them from frozen the night before i'll do that.

[@AlexandraAndStuff]

I've made Gougères with a filling of cream cheese, jalapeno, crispy bacon and some spices. 10/10 would recommend

[@cereal2603]

Killing me :(

[@mypupiscool]

😮 sounds amazeballz

[@rashan4010]

Can I make it the night before ?

[@robbiestroud2858]

"the parties I have in my head" This was a genuine laugh-out-loud moment. "things are happening" - This is going to be a classic episode when you look back. Merry Christmas Claire and company!

[@littlenikke]

Can't remember where I learned it, but the best advice I got for knowing when to pull your pate dough off the stove is that it will have a very slight nutty smell, as well as the sheen that Claire talked about. Have never made a bad batch since!

[@mfrenchcazenovia]

Also, a thin skin of the mixture on the inside of the pan.

[@madwoman013]

Anyone who can say “fold the cheese” with a straight face has clearly never seen Schitt’s Creek.

[@hmccron]

Precisely what I was thinking! Editor missed a huge opportunity to add something fun lol

[@benicerh]

but she has...see one of her episodes in new york times i think? where she explains folding and references that episode

[@teeandessing12]

Right? Where was the little edit to pop up Catherine O’Hara and Dany Levy’s face!

[@thenebean9]

As soon as I got to that part I came to check the comments for a Schitt’s Creek reference 🤣

[@Margar02]

Just fold it in!

[@starberrycupcake]

I got the Dessert Person book as a surprise Christmas gift and I'm in love with it! Just opening it up and seeing the organization of recipes into a time and level of difficulty graphic spoke to my methodical heart. Learning to properly incorporate Pâte à Choux to more recipes and make it consistently good was a next step I wanted to take in baking and between the great explanations and photos in the book and these videos, I can finally make it :') Love you Claire ♥

[@LaurenAnne6]

Perfect timing. I needed a video rn.

[@ahrealohgee]

Same.

[@ashwee9053]

+

[@praniti294]

The first time I made this, I did it by hand. I guess I did not whip enough, so they collapsed. Second time I used a stand mixer and made 1/3rd of the quantity in the recipe, and they came out amazing! It's so light and tasty, I can't believe I made it. Thanks Claire!

[@nadinesilversparrow996]

"I have these at the dinner parties in my mind." Yes, Claire me too ✨💖

[@lizsteilkie]

They are the only time I can eat without gaining weight...

[@pizzi73]

I’ve always wondered how Claire’s baking tastes like. Those eclairs look so good.

[@baby_muppy]

make the recipe and you can find out

[@doozledazzle]

i grew up with my mom making pâte à choux quite often for special occasions like christmas or easter, and while watching you cook the pâte on the stove, i swear i could smell it! so much wonderful memories

[@sigridrosenmuller9005]

I made these for a dinner party in my mind!! They all loved it! Thank’s for the recipe Claire!

[@alexzita27]

I made these for thanksgiving and my family loved them!! So light and savory, can’t wait to try cream puffs!

[@aquadraco20]

1. I love the eyes drawn on the pot and the scissors. So cute! 2. Half of a peep is a very accurate and scientific measurement. I think everything should be measured in peeps.

[@marleenb83]

I was just about to start making these!! Just came back from the grocery store to get cheese 😄 wonderful timing!

[@deathfire12]

Literally same! I am making these for my Christmas get together. Perfect timing Claire!

[@jesstucker6201]

i am mind-blown over how LOOSE the raw pastry is, i didn't realize i'd been making it wrong this whole time! these videos have improved my baking so much, thank you for sharing

[@alvinasun8055]

I made this recipe following this recipe step by step and the dough turned out runny with just 4 medium-size eggs, they never puffed in the oven, came out flat and the taste was like an omelette with cheese.

[@nectarina3891]

For my gluten free folks! Brazilian Pao de Queijo will give you a similar experience and taste to gougeres but it's a naturally gf recipe! they are so stinking good.

[@khet2018]

I love the editor of these videos. Whoever it is, they're hilarious. "Additional steam" got me these time, but it's usually the "Verdict: mm".

[@sarahdyson7778]

Made my first choux yesterday!!! These are next after the amazing black sesame pate a choux success! The pastry tastes a lot like a crispy waffle. Of course this comes out the next day…

[@cupcakesrock00]

Claire! You need to try brazilian cheese bread! Its quite similar to this recipe but it uses tapioca flour and makes really really yummy puffs.

[@jennlody8306]

I was wondering how similar they are to pão de queijo! I'm gluten-free so I make the tapioca cheese bread a lot and now want to try her cheese puffs with gf flour to see the difference...

[@karenb8200]

Oh my goodness, that crunch when you bit into the puff sounded so good! Great video!

[@evewallace4041]

I'd really like to see more series like this that include a sub recipe pastry/technique/foundations that can be utilized in numerous ways! This was a really good idea

[@jessicapate9472]

I've never baked before, but I made these successfully on my first try today!! Thanks, Claire! :)

[@CampJo]

Thank you all so much especially Claire. This vid is clutch as I’m making a croquembouche tomorrow. I love the book and these vids a delightful extra!

[@rickwalters8553]

First of your videos I’ve seen, instant fan and subscriber (thanks to my daughter for the tip.) But there’s something about your energy and humour that now has me obsessed with what a collaboration between you and Simone Giertz would come up with!

[@GMDasLied]

Making my first croquembouche for New Year’s Eve next week! Perfect timing!!

[@jocylouie]

Good luck! I made it last Christmas and it was sooo good, but I had a hard time assembling it

[@GMDasLied]

@@jocylouie what made the assembly difficult? Did the caramel not harden properly? Any tips are much appreciated :)

[@jocylouie]

@@GMDasLied I think I needed to cook the caramel slightly longer ( I was worried about it burning) and let it cool a couple minutes longer before I started assembling.

[@weeeeece]

I made the brown butter chocolate chip and chewy molasses cookies for my cookie tins this year and received a handful of “best cookies you’ve ever made” compliments. can’t wait to try these and the pigs in a blanket when I hopefully get dessert person for christmas!

[@eliyoung3917]

When she said fold in the cheese😭 "David, you fold it in. Ok, I don’t know how to fold in broken cheese?!? I don’t know how to be any clearer, you just- If you say fold it in one more time- it says fold it in!!!"

[@jessicasimckes3982]

Hi Claire!! You had talked about a mandel bread during the almond poppy seed cake. I would love to see that in 2022. Your videos are the absolute best. Keep doing what you’re doing!!

[@porgiepuddinandpie]

i made your crocembuche recipe for new years last year, it was a really fun project for what might've otherwise been a bummer holiday time! Thanks Claire!!

[@CyberZane07]

Could you try macaroons? I don't know if you've already done then. I've been binge watching master chef and those are always a challenge so it would be cool to see you do it

[@M_R1der]

Nothing seems to brighten my day quite like seeing the bowls being personified 😂

[@jilrene]

I love the humor in all your videos! It makes learning more about a technique or a brand new technique so fun. (To the special effects editor - you forgot to blur the k****g*** label on the butter. 🤣🤣)

[@priscillavelazquezs]

I know, every episode it’s like “the special butter everybody uses” lol not this time.

[@adobeblue4360]

very good training. I have used the basic dough (no cheese) for beignets. The best and it makes a lot.

[@daviddavid9837]

Thank you, Claire. I appreciate what you do. Wishing you a blessed and abundant new year.

[@AnahysCeballos]

This is very similar to the dough used for churros, isn't it? Looks delishhh!

[@onnayoung7699]

OMG my ex's mom used to make these and I was going to caller her to get the recipe, now I dont have to your a life saver.

[@jnb22019]

Nice, I made the croquenbouche recipe from the book last week. It turned out great and left people thinking about it days later.

[@thelagrandeurmethod2686]

Happy holidays and many seasons greetings Claire!!! Hope you're having a wonderful delightful one! Been loving all the recipes and techniques you've shared this year and inspiring me to bake more! 😊

[@charlottechan1311]

Love the animal effect! Can't wait for part two!!

[@staceycoe76]

I recently rewatched the croque en bouche video just for a giggle. Such a funny episode. Claire's brother-in-law is a helluva time! ^.^

[@lindsayhaugen7660]

I love Claire's look of, "Bring me the divorce papers" when Harris said no thanks to her food

[@godminnette2]

Pate a Choux is so useful! I remember when I first made it to make craquelin. They were labor intensive but SO good

[@caitlinevans1054]

I got Claire’s apron for Christmas! I can’t wait to wear it while make gougères and not invite anyone over.

[@rachelannstephens983]

I was about to make these for Christmas Eve! I guess the universe knew I needed help and now there's a video

[@ellinor9777]

I got your Book for Christmas and I’m really happy to try the recipes in it!!!!

[@yoominjoo]

I was just about to try your croquembouche recipe and wow the whole chapter! Thank you Claire, Merry Christmas! 🤍🎄

[@marinasousa1527]

Love this! Can the pate a choux dough be made the day ahead and placed in the fridge or is it best the day of serving?

[@benjamincurtis1891]

It will get damp and loose it's crisp texture.

[@lizzykayOT7]

Puffs are my favourite, if I could eat nothing but these in a variety of ways, I'd be happy. Will make some tonight. I usually like to make them for fillings, but will try the gougeres! Love ya Claire!

[@farah6709]

This was right on time for me. Thank you for demystifying so much!

[@sj_88088]

I got your book for Christmas!!! It is incredible. You are amazing and a brilliant. Thanks for existing! These look delicious!

[@anacorrea3706]

I’m so making them for Christmas Day breakie 🎄♥️✨

[@christianlapitan3426]

Wow. I'll serve these at the dinner parties in my head now too.

[@rasalghul9331]

Raw dough and half-baked bread are so delicious!!!!

[@kathleentorres2010]

Question...in the recipe above it shows 1/2 c of milk. In the video, you use 1/2 c of water and milk. Which is correct? My dough came out loose. Could this be the issue?

[@shreedevibalaji6865]

Hi Claire! I wanted to know if this recipe can be used to make churros? Love your work btw!

[@moirarobertson282]

"Half a peep" is honestly a really helpful measurement to help me visualize the amount on the tray 😂😂

[@peterchristensen7363]

I totally relate to the beginning of the video. When you try to share your new baked good and get rejected, it is irritating LOL.

[@catie5836]

I’m so excited for next week I’ve been talking about wanting to make eclairs for months now. I was hoping you’d make a video on them. Next I would love to see you make frangipane and I want know what to pair it with since there’s no recipe in the book that actually uses it. I’d also like to see you make kouign amann. They look so complicated that a video showing all the techniques would be super helpful.

[@fgferraro]

i believe the frangipane is used in her gateau basque! :)

[@rebeccaburrow7199]

Theres a local bakery near my mom that makes the kouign amann. So good! Like extra sugary rolled croissants determined to give you diabetes. I can only eat a quarter of it at a time. But so good.

[@エミリ-h2x]

In France frangipane is most commonly used in king's galette ! Basically a pie made of two sheets of puff pastry filled with frangipane. Its delicious :) I think you can make it with the rough puff from the book

[@plopolip01]

aww , my mom always used to make the swans for new years eve

[@autumnsmith6276]

My boyfriend got me the last copy of Dessert Person from our local Barnes and Noble for Christmas 😭 I opened it today and I can't wait to cook from it.

[@arieltohar3848]

Thank you Claire for another great video 🤍

[@nylorij-Lori]

Personally, I like these slightly eggy is the middle, not so crisp. They’re the ultimate party finger food (even for real parties 😂). 😊 I don’t usually make mine with paprika but instead I use a bit of dry Coleman’s English mustard as well as a bit of cayenne. I love watching Claire bake in a less-than-perfect kitchen! 💗

[@Purelychem]

The chaos is perfect in this

[@chuw.2589]

I tried it with Comté cheese and worked like a charm!

[@misserina72]

Claire, I will also be having these at dinner parties in my mind!

[@foto87]

Love the Bret hart reference 😍

[@lailahanson4699]

These looked amazing! But I was wondering can you freeze pâte à choux or even freeze the already prepped gougeres?

[@dilkas123]

“Next step is to fold in the cheese” “How do you fold in the cheese” “You just fold it in” “okay but how” “You just..” “Oh my god if you said fold ONE more time” Gotta love Schitts creek 😂😂😂

[@misteridontevenknowher7290]

I had no idea you had your own channel! Already love all the other videos that you are in, you have really hooked me by the sweet tooth, instant subscriber! Happy Holidays keep up the great work. And may i add that not only the desserts are sweet looking 😊

[@faas0mmer]

Claire's corn when Vinny said "half a peep"! I may never recover.

[@MetaFish42]

This timing is impeccable because I'm planning to make choux pastry for the first time ever today! (trying King Arthur's masa harina cheese puffs recipe which is an altered form of gougeres)

[@texasglendastitcher]

Off to find the KA recipe, it sounds delicious!!

[@WoahiFoundNemo]

Love the cat cam 😍 defo gonna try making these

[@constantsong]

I might actually give those a try!

[@TextileHouse]

Looks delicious! Can’t wait for the next installment.

[@ChrisMonsos]

Claire: “Maybe you don’t need six eggs, maybe you need five.” Beauty and the Beast villager: “I NEED… SIX EGGS!”

[@gleneurnavarro]

that's too expensive

[@RifFaruq]

There must be more than this provincial life!!

[@richardburgermackey2016]

Great demo, Claire. I think I was at that same party! Seriously though I love how you make all your recipes so accessible to the every-person and just keep moving forward. (You have a style very reminiscent of Julia Child that makes me think, I can do this and try something new that will be delicious!)

[@jenniferspaeth2757]

Been dying to make these! Maybe I will give it a go on Christmas day. Thank you!

[@brajandzoganovic8565]

I was thinking about Pâte à Choux literally this morning, I want to make èclairs for new years eve to be exact, and the next thing I knew the this notification pops up. Great video!

[@Kenspowndmxoosmwnd]

I love the homey feel of the cabin videos! :)

[@mfrenchcazenovia]

Here's a great trick I came up with. I don't pipe my pate a choux onto the sheet pan. I use a disher that I dunk in a cup of whisked egg (good use for that last egg or two you didn't use in the dough). This keeps the dough from sticking to the disher and simultaneously gives it the egg wash. And all the cream puffs are the same size. For sure, eclairs need to be piped.

[@itzSAnDrA1]

Lmao I love the "Cayenne?" since the color blends with the paprika. Love that I can laugh and still learn while watching these videos!

[@vollmoe]

Cant wait to try this recipe 🤤 also would luv to see ur interpretation on some mug recipes.. thats my fave late night snack 😜

[@radamaerltp]

As someone has already mentioned, use a cookie scoop (I use oxo grip) to portion and shape the dough: you'll get perfectly round, evenly sized gougeres. I've been making Jacques Pepin's recipe for over a decade. They disappear within minutes.

[@imjustdandy9799]

I was literally just idly thinking about making these again this is Frightening.

[@Baranello92]

The sauce pan made me lawl

[@Lexi_333]

I wish I had Harris’ willpower because having a brownie would not stop me from having another snack 😅

[@joshevans5127]

"I have these at the dinner-parties in my mind" lmao same

[@laurenschenck5355]

You are so amazing Claire Thursday’s are MY FAVORITE because of you! I love you 💕 ♥️🎄🎄♥️❄️♥️🎄💚❄️❄️♥️💚🎄🎄❄️♥️💚🎄💚♥️

[@loho1125]

I was on a school exchange in Lyon and together with our group, we went to a french pâtisserie and one of the french teachers knew the pâtissière so she agreed to give us a little course. And what did we make: Chouquettes (made from pâte à choux). They were delightful and I still make them from tine to time to this day.

[@baidaan1894]

Tu as aimé la ville?

[@brookelynn8]

looks great!!

[@valiumsurbanjungle2041]

I tried making a croquembouche for new year's eve with a tangerine/lemon curd, which was perfect, but the choux were a complete failure. And I made them twice. 😞 At the very last minute, amongst all of the crying and swearing, I decided to make my own... flatembouche (the curd was squished between the flat choux), with tiny green meringue bites, lots of tiny sugared fruit and my tangerine almond bites (it's called mandarinata, it's a Greek or Italian recipe I think, look it up, it's the taste of heaven), which - thankfully - was an unbelievable success. 😊 But I want to try making those choux properly, as many times as I have to, to get them right, so thanks for the detailed tips. Happy New Year, from Greece!! ❤️

[@hectorrobertocontrerasmiranda]

that thumbnail!!!! perfect!

[@forgeustiss6667]

I have had only pâte à choux disasters- still tasty. I will try again this holiday. Oooh. A danish dough mixer on the left.

[@Wagon_99]

I've never made anything of yours and I watch everything you upload. But mark my words, I will makes these.