How To Make Blueberry Cream Cheese Danish With Claire Saffitz | Dessert Person

[@CSaffitz]

Good morning! Very excited for danishes and also very excited for our guest in next week's episode. Any guesses to who is stopping by? Make sure you subscribe to find out!

[@ElizabethGonzalez-tj8gl]

i gotta see you and Christina bake together at least once on this channel 🤞🏽

[@areevanj]

Can’t wait to see

[@persondessert9366]

please let it be sauci or jeff repeat 100x 🙏

[@kiery2306]

I hope it's Christina OR Rhoda

[@tati.l.]

give us a hint!

[@yolandaponkers1581]

I love Claire. It’s like she’s simultaneously 22 and 174 years old.

[@thoseriseofkingdomsadswith972]

She really does give college student who's excited about new things but also a 90 year old retired lady who's done with life

[@franciet99]

Love this comment ❤

[@jcqwater8713]

😂😂 i agree thats my vibe too

[@tati.l.]

Come on, kerrygold, sponsor the channel already-

[@lashantacurry5978]

Kerrygold is butter simply for bread. Baked bread that makes me think Irish soda bread since your mentioning kerry gold.

[@lashantacurry5978]

Did they make a video for Irish soda bread? Kerry gold isnt like normal butter. The butter is different. Then again so is Irish Soda Bread Irish Soda Bread isn't like normal bread Irish Soda Bread is different.

[@sepez]

Funny because in the UK its seen as a low end butter.

[@spicygal8564]

Kerrygold is running through my veins right this moment, the best butter in the world.

[@julia.md2b707]

@@sepez does that hace anything to do with the general bias of Irish/welsh things being less than English equivalents?

[@bluezklewz8351]

Claire is the epitome of “I just hope she has nothing but happiness” I literally dont bake or have any real desire to bake. But I still watch because Claire has such great vibes 😊

[@patriciacox8169]

Exactly

[@langlangg648]

When someone loves what they’re doing,you will enjoy watching them too.☺️

[@awkwardtrumpet128]

also I love seeing troubleshooting on the fly as someone who sometimes sees these mistakes, especially in laminated pastry. thanks for keeping that in!!! it's super helpful ((:

[@bansheebeats7724]

If anyone wants to actually do this recipe, here are accurate measurements/ingredients! Dough: 3 1/4 cups - all-purpose flour (14.6 oz / 423g), plus more for rolling out 1/4 cup - granulated sugar 1 and 1/2 tsp - Kosher Salt 1 tsp - active dry yeast 1 cup - water (room temp for day-of rise, cold for overnight refrigerated rise) 3 tbsp - melted + cooled UNSALTED butter Butter Block: 3 Sticks (12 oz) - SALTED European-Style butter, cut into tablespoons, chilled Fillings: Cream cheese filling: 8 oz (1 packet) - (Philly) cream cheese zest of half a lemon (looks like she may have used all of it) 1 splash/squirt of vanilla extract/paste 1/4 cup - powdered sugar 1 egg yolk Blueberries filling: 1 Pint fresh blueberries 1/3 cup - Wild blueberry jam 1 tbsp - fresh lemon juice The description is a weird mash-up of this and the cherry version in the book with inaccurate ingredients/measurements (for example, Claire never uses cornstarch in this version of the recipe, also Claire does NOT use 1 and 1/4 cup of sugar in her dough). This is the second time I'm trying this recipe and I just don't want to scrub through the video again to find the right measurements/ingredients for the next time! So I thought I'd type this out for anyone else interested! Claire and Dessert Person team: Please consider making sure these are correct! It's frustrating to actually decide to do a recipe and then have to watch the video all over again to just try to see what Claire actually used vs. the description. I understand how it can be an afterthought when posting the video, but it is a huge slap in the face to your fans that want to actually make these at their homes, which is the real point of these videos, right? I even own the book (which I love). This is not the first time this has been an issue with Dessert Person videos (looking at you, Carrot Cake AKA what are the measurements for the Cream Cheese Frosting). Even at 3:23 Claire is clearly adding melted butter NOT egg yolk like the graphic says. Claire, I love you and your recipes! This is all out of love. I'll fix your descriptions if you want to hire me lol

[@costavong6018]

We should support her effort as I know she does everything herself, it is not easy. will support, I also have the book but I do business, I just enjoy her show as i saw BA test kitchen

[@jralexakos07]

Thank you for taking the time to list the ingredients. I was just going to re-watch the video and write them all down.

[@cactuscooler4003]

Your ingredient list isn't much better. You're combining the blueberry part of the filling with the cream cheese part. You should separate out what actually goes into the blueberry mix, and what goes into the cream cheese part.

[@reginacheong7007]

Bansheebeats-I appreciate you trying to help us, but maybe since you commented, Claire put her ingredient specifics in her description area and you have a ‘Typo’ when I quickly compared…Claire’s book and description mentioned 1 cup and 1/4 cup of granulated sugar for the dough--you listed only 1/4 cup granulated sugar. Your recipe is missing the additional 1 cup sugar to the 1/4 cup sugar listed. I worries but Thank You, I mention only so others can bake proper. This all looks so Delish!

[@reginacheong7007]

No ‘worries’ but Thank You! See…typos easy to do…

[@kaetmcgee5258]

Adding the music whenever Claire is “drumming” or making a repetitive noise does not go unnoticed 💯

[@Matthias.Abaddon]

If anyone is curious I'm pretty certain they're beeping out Kerrygold lol. I've seen the packages crossed out in other videos and she is right, it's the best I've used and I used them in her Danish recipe too!

[@x0lana0x]

She says the brand in one of the early Dessert Person episodes without bleeps. They must have gotten a slap on the wrist at some point, but yeah, she seems to be very loyal to Kerrygold

[@SWAT2291]

I’ve been curious as to why it’s censored. This is KZbin not tv. I know Alton Brown in his KZbin videos loves saying brand names now that he can.

[@drewlovely2668]

I love Kerrygold, I always use it when making croissants. It's just better butter.

[@Matthias.Abaddon]

@@SWAT2291 probably to avoid confusion with the possibility of a sponsored brand so they don't have to claire-ify "this is not sponsored" etc.

[@x0lana0x]

@@SWAT2291 I suspect it's because they have specific branded content with competing channels (someone on here mentioned that they sponsor BA)

[@Qwertylol]

"Whatever happens, just know that I'm proud of you" I need this kind of support when I'm about to bake.

[@ilariasavioli507]

I confess that in moments of sadness I still reach for the old "reverse engineering" series, it's just so comforting for me; and I equally enjoy Dessert Person

[@BakingByBrandon]

You mean the gourmet makes series? Chris Morocco has the reverse engineering series hahah

[@jvallas]

@@BakingByBrandon Seems to me like they both reverse engineer the foods.

[@mimi2the4]

Agreed...I really miss that show too

[@JAZZnMOTION]

Literally was eating malt balls last night and was thinking how I wish she would make them 😂😂

[@leanna9290]

whoever edited the face on the dough ball when claire smacked it - thank you

[@ShiyamGalyon]

I love how Vinny knows everything because he’s basically an apprentice

[@amycarr9529]

The thing I love best about these videos is that Claire sometimes goes through self doubt and nervousness about her bakes. It’s so relatable. She pushes through and everything turns out beautifully.

[@tati.l.]

Vinny is the hype man we all need.

[@vigilantcosmicpenguin8721]

I want Vinny to be proud of me.

[@tati.l.]

@@vigilantcosmicpenguin8721 dude, same.

[@sadkimchi]

i love that you always add less sugar cause i feel like some pastries/desserts are too sweet

[@thehuggz-i9k]

Probably the best start to finish danish video I've watched for people to whom the inner machinations of baking are important... like me! Also, the part about wanting to start over, while discouraging for you, is VERY encouraging to those of lesser skill levels. It shows the dough doesn't have to be PERFECT to get amazing results.

[@faisalk3366]

When I watch her all of my problems and my anxiety my depression Meltaway her video give me so much comfort sometimes I literally fall asleep watching them we don’t deserve you clear ❤️❤️

[@Marshmallow_1111]

Claire, You probably won’t see this but I just wanted to tell you how much comfort your videos give me. I’ve been a fan for a while now but haven’t actually watched Dessert Person until today. I’m really struggling with depression and I have a lot of eating problems and food anxiety. These videos give me so much comfort and bring me peace in times when I’m feeling really horrible. I love your calming personality and charm. I feel so much better when I watch you. Thank you Claire 💗

[@veldakayboekweg4828]

I started making this recipe at 8pm and I was eating a Danish by 11:30pm. Did I skip some steps? Yes. I only let it rise for 1.15hrs the first time and I only left the dough in the freezer for 10 mins before completing the 3rd turn. I let rise it again for 30 mins and then baked. Because I cut corners it only made 12 larger pastries but they still had beautiful layers and puffed up very nicely. They turned out super good even with cutting corners and I think that speaks highly of the recipe.

[@diellzaolivia2701]

thank you! this is really helpful!

[@inuyasha88]

Love Vinny and Claire’s interactions He’s pulling such a dad mood. I’m proud of you lol

[@georgemcduncan5391]

You just popped up in my recommended list: I'm half way through your video and I already love what you are doing. I want to make pastry from scratch. It took me 5 years to learn how to make homemade biscuits. Thank God being a baker isn't my career choice. I like the fact that you're showing what can happen and everything is fixable. Thanks for your effort. This really helps me to go all in and try pastry.😀

[@Petrie.]

Hi Claire! believe it or not, this was my second recipe I did from your book, and it was honestly so hard, my AC went out and it was 80 F ° in my house and it was so a trainwreck. Anyways, I've made it 3 times now, and I've never felt more accomplished from my baking than like making these danishes. Delicious and great recipe, I made Raspberry and , Strawberry and Cherry ones!

[@mauriciovelazquez6415]

Hi! Did you follow the same steps for the strawberry ones?

[@Petrie.]

@@mauriciovelazquez6415 basically yes, I basically did the same with the cherries and cooked them down into a compote. They have a lot of water and I put a good bit of lemon in it

[@mauriciovelazquez6415]

Thanks! I’ll try it!

[@electiclovex3]

This has such Claire energy. "It was an absolute disaster -- but I made them 1000 times and they're deliciously perfect" LOL

[@Petrie.]

@@electiclovex3 LOL , trust me I was running back and forth from the freezer to my counter top as butter seeped out from the dough. They proofed in like 20 minutes from the heat, I'm sure I can make danishes in the Sahara now

[@mars7612]

She gets so stressed and so serious about the recipes and yet she's still the most calming person for me to listen to on KZbin ❤

[@maetaylor5677]

Its kind of amazing to think about puff pastry or croissants.. when you see the process of how its made it really makes so much sense that its literally the layers of butter carefully folded into the dough that creates that really crispy buttery texture. I think for most of my life I just would eat pastries and give little thought to how they were made or how long it took. This is cool. Thanks Clare for showing us this process.

[@signehvolgaard4497]

As a danish person I'm very pleasured to see an american making Danish pastry. Here in Denmark we don't eat any pastry with cream cheese, so I think that's an american thing to put in. We eat our pastry with a danish "cream" which is very sweet and has a yellowish color to it and it its used in almost every pastry :D

[@TripleExposurePhoto]

We're proud of you Claire! Great vid

[@choppaa4204]

Honestly this recipe hit me spiritually. You are my twin flame Claire

[@Martel4]

Claire I just dig you and your youness. Keep doing what you love and your energy is just my speed when I want to chill and watch some good baking.

[@McBeezy16]

Claire's videos are like Animal Crossing of cooking shows!

[@theunprofessionallurker]

The editor is nailing it, and deserves a raise.

[@kathleensmith8365]

These Danish pastries look so delicious. Love the artistry in the textures, colors, tastes. I appreciate all the thought and care that go into your recipes and instructions. So glad you continued on with the dough to demonstrate real life issues. You are a treasure! I am now so hungry and no bakery Danish will do.

[@patricia9001]

I spent a good part of today making these (but with a mix of blueberry/raspberry) and oh was it worth the effort! I had long feared to make this dough but it was easier to work with than I thought. I almost cried when I saw them puffing up so beautifully in the oven. Thank you for this video, it really helped when following (and adapting) the recipe in the book!

[@cammiixx]

The editing on this one was so entertaining, whenever Claire would pause to find her words and the music would start hahahahaha very enjoyable. Shouldn’t have smoked that whole joint lol

[@cathyjackson8337]

You should have 4 million subscribers. What a wonderful teacher. Your team is great!

[@LegionXSweet]

Blueberries are an underrated fruit and cheese danishes are an underrated dessert/breakfast food so all in all this is absolutely brilliant and I can't wait to make it.

[@Brady_Morningstar]

pssst, people who want to know what butter she was talking about. I am pretty sure it is Kerrygold, I use it too and have seen wrappers and stuff for it on her show before.

[@heatherburke9583]

She uses kerrygold for croissants on nyt!

[@hearthwitch666]

Hi Claire! I have a teeny tiny nitpick which will be unimportant to most and very important to some (like me): Celtic isn't a language! It's a language family, and within it there are languages like Irish and Welsh that are as different too each other as English is to German. Kouign-Amann does indeed mean butter cake, in Breton (not Celtic), which is spoken in Britanny, France. Sorry to be a nitpicker but it's an endangered language, and also a fascinating and beautiful one.. with great pastries to boot!

[@milikoshki]

Hey, thanks for sharing these details!

[@Anmari97]

I'm currently living in Bretagne, and yes, it's fascinating to see how intrinsically tied the language, the people and the land are!

[@kiie1642]

1. Thank you for sharing this info. 2. It was not "not picking" at all. It was educating and you did it beautifully. 3. It'd imperative that we never just overlook the details of things that was so important and particular to others, such as language. Again, thank you😍

[@davidwelch8288]

Hey, we all need to learn from each other, ,otherwise we will never grow culturally! Thank you for being kind about it. 👍

[@CountBleck0]

Danishes are by far my favorite pastry I cannot WAIT to give this a go this weekend.

[@daveyjones.]

Just made these for Christmas. Quite an ordeal because the craziest thing I've baked is chocolate chip cookies. They are next level in flavour and texture. Thanks Claire and the team!

[@joabry0110]

Claire doesn't need more energy. Claire needs HER energy, just be you! I love the vibe, pushes me even more into baking. Magical for me

[@manuelabastas3878]

What I love about this channel is it is UNFILTERED. I love the realness of everything in it, and the genuine presentation overall. I love it!

[@Mido-128]

Every video I live in anticipation of the MMM! I know it's coming, but the suspense still gets me every time.😂 Love your work Claire!

[@lktdlk]

So happy to discovered that kouign amann is know world wide. It is such a statement of Breton cuisine... ♥️

[@sarahmughal5615]

I just happened to open up your videos about baking and you’re amazing. Makes baking so easy and stress free Love to watch you🙏🏻

[@katherinealexander7056]

Kouign Amman pastry is new to me....what a revelation. Thank you, and my 15 friends who ate blueberry danishes yesterday thank you too!

[@A_T216]

I ADORE the running gag in post with lining up high energy music with the thwacking

[@Yianiz]

Claire.. your videos make me sane while working at night.

[@ratboy4667]

I am going to try this recipe for sure but I think I’m going to substitute the cream cheese for goat cheese + some additional heavy cream to allow it to cream well and throw in some basil into the blueberry mixture! I have a vision in my mind that I’m hoping works out the way I want it to (:

[@MNeathway]

Report back for us here please 😁

[@copo_dagua]

How did it go

[@birbilomata]

I have made this from your book and they were the best danishes I ever had!!!!!! A little bit intimidating if you are making laminated dough for the first time but if you follow the recipe you’ ll make it. Trust me it is worth it

[@f.s.2642]

Lol omg pls fill in the blanks for her dough recipe; it’s unfortunately not posted in the description like she said it would be…

[@iSeeY0uPan89]

Finally buying your book Claire!! I’ve used enough of your recipes that I just need the book now!! Thank you for also making accompanying videos to so many recipes, I love hearing your take on your own recipes and seeing how you edit yourself in practice. Also, the link in the description to buy the book isn’t working - just needed to navigate to the menu to buy the book! Thank you for being you and meticulous in an approachable way!!

[@_baert]

3:18 Something very subtle I noticed was the way Claire pours the water on the spatula so it ran down into the powder and not directly on the dry ingredients.

[@jenniferspaeth2757]

I was so impressed with the lamination you could see even before they were baked! I seriously caught my breath.

[@persondessert9366]

never knew i needed to hear vinny that he’s proud of claire no matter what as my free therapy this week

[@brittanyrosewatson]

My morning has been made 🥰 one of my favorite desserts

[@MarioMVasilev]

I keep coming back to this video cause the end product is a pleasure to the eyes. It's just looks so beautiful and delicious I keep coming back to eat with my eyes

[@gracebrennan8989]

This feels like im cooking with a older sister or something. Very calm and positive, just good vibes all around

[@Pandasmiles12]

It was perfect. I still love rewatching episodes on my spare time with a full glass of Shardonay

[@leofrenchmd]

I'm from Brittany and I absolutely loooooooooooooove Kouign-Amann (with salted butter of course !) 😍

[@sarahmadden5047]

Im so happy with the humor. Its what makes this channel great!

[@murry_monster]

I just adore these videos. Theyre so comfy.

[@jacobpollock5849]

I’m curious what stage you could let the dough rest overnight so that way they are baked fresh in the morning? Would it be after all of the turns? Then just add filling, rise, and bake? They look divine! ❤

[@akarirei]

In whichever stage. Just remember to not keep it in fridge for more than two days. If u not gonna bake it immediately, it’s better to store it in the freezer and just let it thaw overnight in the fridge before the baking day.

[@berrrybat]

I see you Claire! I see you switching out plastic wrap for beeswax food wrap and parchment! I'm so hyped about it!

[@brentondaniels7466]

i love watching claire!!! she’s the best

[@lilflowercat]

I was wriggling my toes in excitement/anticipation as Claire bite into that Danish. Can't wait to try this myself soon!

[@jcthompson7666]

This is the best demonstration of how to make laminated dough. I’ve always found it too intimidating to even try, and just purchased Dufour puff pastry. And I prefer making potpie recipes with puff pastry (just a top layer of dough) instead of pie dough.

[@ethuringer]

i appreciate the spin on this recipe going with a different filling. and how this is much more like cooking and doing things at home - using the recipe in the book as a guide to do what you want/need in baking this. yes to acknowledge some comments, there is differences in the dough in the book vs the video - but i think it brings out the versatility and guidelines of a recipe vs exacts. as a chef - you usually aren’t writing recipes with exact measurements…and this showcases the talent of the teacher as well as teaching you the student how to be better in the kitchen

[@tati.l.]

12:35 - that butter envelope is so cool (and delicious, no doubt)-

[@akarirei]

Here are the complete recipe in grams according to the video. Detempré & Beurrage Ingredients: 423g all-purpose flour 3g/1 teaspoon active dry yeast 2.5g table salt (if u use diamond kosher, just double it) 1/4 cup/50g sugar 1 cup water 43g unsalted butter, melted and cooled 340g salted European-Style butter, cut into tablespoons, chilled Freeze dough 15mins, put in fridge 30mins every turn. Fillings Blueberry: 1 tablespoon fresh lemon juice 350g fresh or frozen blueberries 1/3 cup blueberry jam Cream cheese: dash of vanilla extract/paste 1/4 cup/50g confectioner's sugar 170g full-fat cream cheese, at room temperature 1 large egg yolk

[@soviscar]

You litteraly deserve the world and more. I played through the video last night in preparation for today. Blindly used the recipe in the bio and thought that maybe they just forgot to add water. Played through the video again to realize it’s two totally different recipes. Whole batch of name brand ingredients in the trash. I thought I’d have to sit through and pick out every little measurement, you’re a lifesaver!

[@mochrimek]

I love watching your videos, they're so cozy and a happy corner of youtube

[@angbeebee1]

I really love the way this is edited... makes me laugh!

[@awkwardtrumpet128]

yesssss literally making these next week

[@nylorij-Lori]

I’ve never made laminated dough before. Claire makes the whole process seem a little less intimidating and a little more accessible.

[@parismadeleine]

You have no idea how excited I get when a new Claire video comes out👏🏻👏🏻👏🏻

[@TheTheresadavidson]

SO happy to have found you! You do such a great job with teaching, and your food looks amazing. I look forward to learning from you… and I LOVE that you are so real and genuine!

[@rika-mi4jj]

i really thought this week's episode was her spelt croissant because she posted a batch of homemade croissants in her instagram story lol i thought it was like an easter egg or something. queen of subverting expectations!!

[@Mechanic618]

I miss the eyes appearing on various items around the kitchen. Are those gone this season? They were so cute. The kids loved them lol

[@CSaffitz]

They're not gone, should see some this episode if you look closely!

[@Dragorach]

@@CSaffitz Dough ball smiley :)

[@Mechanic618]

@@CSaffitz ❤️👍

[@aidanbyrne8267]

08:47

[@PlantsCatsTattoos]

Also the butter pile... There are a few in here! Just keep rewatching!!

[@kyoungblood9]

Can we get Claire to 1,000,000!!!! ❤❤❤

[@johnnyspastrys8227]

I love your videos, always learn something new every time !!!

[@SKE4892]

Love the censoring on the butter brand! Let's just say, it's "commonly found in the US but is Irish and has a cow on it." Recipe looks great! I'm going to have to take this on as a project soon!

[@PreLives171]

"The more care you take in the beginning, the fewer issues down the road you'll have." - Unintentional life lessons with Claire Saffitz.

[@LaLaLaAllDayLong]

I’m so addicted to these videos

[@tvvistedstitches5470]

I love this! Might be the first pastry I try to make myself. I live at a very high altitude and struggle with dryness in baking, especially if it’s not a new bag of flour. Any tips for making final adjustments to get the right texture?

[@Magnificentfruitdove]

Hi Claire - this looks fantastic. Can this be made up through final assembly, covered and refrigerated overnight, then in the morning brought out for a final rise and bake? If so this will be my Mother's Day treat for myself!

[@jennaschlosser3616]

I had the same question! I’m planning to keep them refrigerated then proof at room temp while I make the fillings. Fingers crossed this works.

[@vulcanyounot]

hello! i’m not claire but i have her book that the dough recipe is in and it says that it can be refrigerated up to 12 hours (covered loosely with plastic) but the recipe in the book doesn’t have a filling in it so im not sure what the filling will do esp the added mositure

[@hadleycalder6820]

Hello! I am having the same question a few months later, any chance you remember how it turned out?

[@keeryl]

This is my comfort show😌

[@sh-nd4cs]

Brilliant cook..fun yummy recipes..comforting to watch...and she articulates to us so well💜

[@cynhanrahan4012]

The sound of that crispy bite! Those look so yummy.

[@kjeracarroll450]

Thank you for making this recipe and sharing! I have been wanting to make danishes! They are my family’s fav!

[@MichelleTheGinger]

Hahaha I love the music to the beating of the butter 😂😂😂

[@shivanisoman6756]

The "MMM" is my favorite part every time

[@ScrltPhoenix]

Thank you for this video! I appreciate the explanation about the butter (temperature, type, etc) because every time I tried making laminated dough, the butter breaks and squishes to one area. 😞 I'll have to give this another go!

[@b_uppy]

A Danish to end all Danish. I thank you!

[@allistar34]

love the gentle music in the background in the intro!

[@rainbowcanoe17]

side note, im dying at the video breakdown: 0:00 Start 0:01 How To Make Blueberry Cream Cheese Danishes

[@lechatbotte.]

Oh my gosh now I want these. I’m drooling. The stuff you get in the store is horrible. It’s an old wives tale that salt kills yeast it does not. It does regulate the yeasts growth and causing the dough to rise slower. I love when Vinny adds the graphics to the video classic. Alex the French guy cooking has a series on croissants it’s hilarious. He’s obsessed with doing everything for a dish.

[@mlynn998]

It’s not an old wives tale. The reason the dough rises slower is because some of the yeast dies due to it coming in contact with the salt. It won’t stop all activity, but it certainly does hinder it.

[@kinebrembry6224]

I love watching things that I will certainly never do. But I will commit to getting to the bakery early to get them fresh.

[@D-syncMonopoly]

Clair I had no idea you had your own channel and I missed watching you cook so bad it like genuinely mad me cry when your videos stopped popping up but I’m so happy again I’ve watched like 100,000 of your new videos already lol

[@thaomeelao2101]

So proud of u. I saw u on the other channel for years and now u have your own channel.

[@clairegreen4479]

I was planning on making these this weekend and now that you posted this I think I just have to! Love then that happens!!

[@sarasoka3369]

I love the punk rock aspect to the butter beating.

[@markkeeney7857]

the dough part 20:18 ; the danish making part and outro part 4:32 ... my life extension 80000000:23:51 ... thank you Claire ! budda doe budda doe budda doe !