PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON

[@davidcabby7620]

I don't understand how Netflix hasn't picked this up as a full blown series. Even the cartoon intro as an animated kids version too.

[@CSaffitz]

We're ready!

[@jktakeo954]

Agreed!!!!!

[@MissGimpsAlot]

Not everyone has Netflix tho.... 😢

[@andrewquinones5321]

To me, she's better than most Netflix cooking shows

[@Benjerri]

Netflix will be interested if there are ppl of the rainbow Color having sex and cooking

[@Rina-n4n3r]

I love that Claire is always shocked by her recipes even tho she’s the one who developed and wrote them

[@richierodriguez5049]

I make beignets for my wife sometimes. She has been to Cafe du Mond and claims mine are better. Use bread flour, 10% rye, and 10% potato starch. Outside will be crisp, inside nutty and fluffy. The king Arthur recipe i started with also includes a little butter in the dough. Leave out the baking powder, but put a little vanilla in the dough. And get a Danish dough whisk. I thought they were frippery, but the first time i tried it I was a convert.

[@mohamedsharif9736]

Mind posting recipe?

[@cereal2603]

If you could possibly post a recipe ?

[@AmarEnergy]

My favorite perennial Claireism "Probably my bowl is too small." 😄 Can't wait to make these!

[@michaelcadle1]

I have been making these for over 30 years. Got the recipe from the New Orleans Womens Junior League. A fun twist is putting out a whipped cream charger to fill them right before eating them or, in the summer, piping peach-laced whipped cream into them and adding a chocolate ganache drizzle over the top. For Christmas morning, we add blackberries and some twigs of rosemary to make it look like a snow-capped mountain. Love your way with food Claire.

[@mondaynightballroom20]

Watching with my cat Puff and she knew she was being addressed. Claire: You're gonna immediately see them puff. Puff: Yes, I see them.

[@maricrissadia9025]

I’ve been craving beignets so bad these past two weeks. This video is a gift can’t even begin to explain how happy I am right now without sounding dramatic

[@lyuba881]

Same!! I can’t explain why, I must have seen a photo in passing, but I’ve been thinking about NOLA beignets for the past week and was overjoyed to see this today 😊

[@joerp8215]

Same!! In my area they sell potato beignet (not savoury) but now I kinda want to try this recipe and make my own ❤

[@JenniferJadeKerr]

I was in New Orleans in 2009 and remember my stop at Cafe Du Monde so fondly! So much powdered sugar everywhere that my shoes stuck to the floor as I walked. When you said don't exhale I thought, "Don't inhale either, the sugar will go right down your throat!" And then it happened. Proceed with caution, friends, but so worth it! Can't wait to make these.

[@bywaternyc7856]

To your excellent warnings I would add: Wear dark clothing at your peril!

[@CSaffitz]

Quick question, what's your favorite dessert of all time? Reply below.

[@mollyross888]

cannolis or chocolate chip cookies!

[@BrilliantWhenYouGlow]

Tres leches cake! But if I’m home I just want a pint of Ben and Jerry’s 😊

[@emilys9365]

Sticky toffee pudding! I ate wayyyyy too much of it when I worked in the UK.

[@veronicacardenas5434]

Pan de muerto, specially this season 💀💗

[@KrystleSenires]

butter cake!

[@aubreycooper1537]

me and my partner went to new Orleans in April, it was a bucket list thing of mine that i never thought i would get to do. Unfortunatly my father passed away, and left me some life insurance money so we went down for a week, first time flying on a plane, first time being outside the state lines of Tennessee and it was absalutly amazing, the food was delicious, the culture the buildings everything was just sublime, i want to go again

[@faithesther325]

If she gets a gig with Netflix I will never watch another baking chef KZbin channel again. What’s the point she’s the best and I don’t have Netflix.She needs an award .

[@wnose]

9:45 if you have a wok use that for deep frying. Don't fill it too much, as the sides will capture any oil spatter.

[@dawnrichling2773]

I got this cookbook for my birthday this week. I can not wait to take on some of these recipes with my daughter!

[@CSaffitz]

Happy birthday!!

[@tracekerr7097]

Claire: the size doesn’t matter. Also Claire: has a ruler 😂

[@jojobeanyetta9445]

Growing up my grammy used to make beignets all the time. She does them more like a drop batter so they look like doughnut holes. Super simple. You can also dip them in maple syrup( my grandpa’s favorite) powder sugar, OR how Grammy likes to eat them, kind of like cereal, milk and coffee and sugar( more milk than coffee, we call it coffee milk, imagine that) my grandmother is from lake Charles Louisiana. Her mother made them the same way and I only got to try hers once before she passed.

[@potatogirlqq]

I've been loving your most recent recent video series when you were doing oysters and foraging. You mentioned enjoying the natural approach to using ingredients in your surroundings , would love to see more series that has to do with foraging. In Norway (and much of northern Scandinavia) we forage cloudberries (Known as Multe) during fall and its often conserved as a jam to be eaten later on in the year. A traditional recipe known as Multekrem (Cloudberry cream) is served together with whipped cream and sugar, commonly served with "krumkake", another traditional norwegian recipe, its a thin delicate waffle cookie in a conical shape. Often the multekrem is served inside the waffle cookie.

[@ohmyaflood]

i add freeze dried strawberries to my powdered sugar. sweet and tart!

[@hannahgongora598]

Loved your explanations in this video I feel like you actually want us to gain your knowledge and I appreciate that

[@Irma-w7g]

The exercise of an extraordinary gift is the supremest pleasure in life.

[@rustiek7899]

Ok Claire I made your cinnamon buns, challah bread and will be making these after the black and white cookies yum. So I decided to buy your book on amazon as well. As a long time cook you have taught this girl new tricks. Thank you, and I love your humor😄

[@ryanloony05]

I been watching your videos of all my fav desserts and baked goods and I LOVE how you give the little details and explain why youre doing extra steps and what happens if you do wrong etc ! I learn a lot you are very informative

[@rebeccamohr8162]

These turned out so good!! I have never fried dough before so I was wary, but Claire’s guidance for each step made the process so easy. My only ask is to add warm water to the ingredients list… I ended up adding the yeast to the dry ingredients (part of that is probably habit from bread making) but I would have completely skipped the water if I hadn’t decided to watch the video again as I mixed the dough! They turned out okay without mixing the yeast into the water, but I wonder if they would have risen more in the bowl if I had done it properly. Thank you for sharing this recipe and your tips with us!

[@josuahchears-stevens1368]

I love the eyes on the beneigt that escaped! This recipe was long overdue and I look forward to trying it out.

[@stephgibz]

10:04 the zoom out on “headspace” was perfect

[@frishavocadoo]

My grandma used to recycle the old oil by making soap with it! The ingredient are just oil, lye and water, she utilized it to wash dishes and even sold it cheap for the neighborhood.

[@dianehamstra4333]

I love watching everyone of your episodes. So informative and interesting. Also, I had a dearly loved uncle named Harris. I’ve never known anyone else with that name. Makes me smile just to hear it. Thanks for sharing your talent with us.

[@ladyrazorsharp]

These remind me of the vanity cakes Ma Ingalls made for Mary and Laura's party for the town girls. Look substantial on the outside but hollow on the inside! (although I wonder if Ma Ingalls had such a thing as powdered sugar on Plum Creek when white sugar was a luxury item on the prairie) These look amazing!

[@akatarli]

just made these, they came out perfect! Haven't has as good luck with some other recipes from this channel on the first try, but these were great.

[@Heythere-e3s]

🎉🎉

[@katherinetaylor5638]

my sister is getting married in new orleans next week and we’ve already planned a trip to Cafe du Monde (as we do every time we go down there). perfect timing on this recipe

[@kiwinatadecoco]

So nostalgic! There was café de monde in local shopping mall When i was a little girl in Japan, and i have a lot of good memory there. Thank you for recipi, i must make them❤

[@hopecasais2492]

We had a Cafe du Monde in walking distance when we lived on the Northshore. Danger.Ous.!! As for the amount of powdered sugar- if you don't need a shower immediately afterwards, you did it wrong. 😄 My fave NOLA coffee drinks were either a frozen mocha (with chicory), or a cold brew w/ sweetened condensed milk.

[@Irustua]

In Chile we have a similar dessert called "calzones rotos" or "broken panties" they are really hard to make for me to make them crispy. I would love to test this recipe.

[@bonngirl]

I enjoyed this so much. Any questions I had you answered. You are very enjoyable to watch!

[@marymcpherson2164]

I am from New Orleans. Those beinets look just like Cafe Du Monde. Claire is a great teacher.

[@nibblit]

I learn so much from you. Grateful! 🙏🏻

[@cajunfid]

As an 8th generation New Orleanian, I approve this video. For people visiting town that want beignets but don't want to deal with the crowds of the quarter location, go to the Cafe du Monde in City Park to get your powdered sugar fix and then go walk it off in the sculpture garden next door or the botanical gardens next to storyland.

[@rdhr3610]

My great-grandma in the Czech republic who lived in a very small village her entire life (passed away at least 10 years ago at 97yo) used to make exactly these (same concept)... It's called "listy" here (leaves).

[@christiendevries1161]

Hi Claire! I’m from the Netherlands, on new year’s eve we eat oliebollen and apple beignets, which are “our” versions of fried dough snacks! I make them myself each 31st of December, most Dutch people do (or go to an oliebollen market stand). Would love to see your take on these! I always put a bit of dark brown beer (stout is also acceptable) in my batter 😊

[@AlexandraAndStuff]

Recipes involving dough are my favorite, thanks for bringing them back more!

[@can_b-bq9iu]

First of all I really really love your videos, I’ve been watching them for years. I even got you book as a present for Christmas. 🎉 Secondly these yummy looking Beignets look like what we get at Christmas street markets in Germany - called “Mutzen”. Pillowy, soft and warm. Perfect for the cold weather starting from fall. Have a great time and have fun making those fun to reproduce videos. Thank you so much. 😊

[@kyraluss]

Love the video, and i could not stop staring at the beautiful glassware in the background 👀

[@daveprice5911]

these visually remind me so much of the german fairground food known as Schmalzkuchen, you should give em a try sometime theyre a classic over here for a reason

[@biancajingles2690]

I’m going to have to get over my fear of deep frying to make these! They look like pillow-y deliciousness!

[@richierodriguez5049]

Get a candy thermometer. It's a game changer for watching the oil temp.

[@Lombard-o7h]

Work while you have the light. You are responsible for the talent that has been entrusted to you.

[@josephinemartin]

I'd love to know how swapping dairy products impacts baking. My household doesn't keep milk or sour cream on hand so we often swap them for yogurt and I've found it makes muffins softer. Is that an ok swap and what's happening in the muffins?

[@adrianneb.2515]

My grondwater makes de beignets with apple in it. Always on newyears eve. So this video is giving me the vibe!

[@laurenschenck5355]

Those Beignet looks so delicious ❤

[@user-pt6nk1cv4z]

Always heard these were difficult to make. Thanks for helping and your easy instructions

[@laurenschenck5355]

Hope you have a wonderful weekend Claire you deserve it 😊

[@fabianykoski6973]

Thanks so much for the recipe. I just made it, and I cannot believe how easy it was. It came out of" Heaven" 2:03

[@MamboJambo42]

Look delicious! In Germany, we call them "Fasnetskuechle"! :)

[@MySliceOfLife101]

Hi Claire, lumpiaqueen featured your recipe so i decided to check out your video. I enjoy your presentation and informative style. Looks delicious. Looking forward to seeing more of your work. Cheers!

[@laurenschenck5355]

OMG! They look absolutely stunning ❤

[@DarkMaha773]

My question at this point after so long. Does the dough still sense fear? Big fan! Love cheese cake!

[@PAV-bl1hz]

I ❤NOLA. Made them in the past but I’ll try this recipe. I hate having to figure out what to do with used oil.

[@AlicePotiron]

This reminds me of « Merveilles » (Wonders) in France. Seems as delicious

[@dimilton3166]

For kneeding, this one KZbinr I watch, Brian Lagerstrom, will damp his hand to prevent the dough from sticking to hands. SUCH a helpful tip!

[@TomeuRamisBou]

About the spent oil bit. For people who can't recycle it, it might be interesting to make it into soap instead of throwing it away

[@MadeInCookware]

Those look incredible. We're going to have to make a batch soon. Thanks, Chef!!

[@yourbakerina]

Hi, Claire! Long-time listener, first-time caller. 😁 Would a short autolyse between mixing and kneading -- say, 20 minutes -- help with the stickiness? Or am I overthinking it?

[@kjdude8765]

It's almost always worth it for a short autolyze. Good suggestion.

[@lucijanoslavandronic436]

OMG my grandma was making this exact dessert all the time, and I would also go heavy with the sugar ever heavier than this. However in Serbia the name for this is Lokum, obviously Turkish origin... but the recipe is exact same.

[@KeekeeAngle]

can't wait to try these!! question for claire or anyone who knows the answer - could i use rapidrise instant yeast as opposed to active dry yeast?

[@JaxHolder1]

Pretty sure it's best to use active because it has a rest/slow rise in the fridge

[@stonechops]

When I was a little boy, my sister and I were making this. On my first drop into the oil I threw the dough in, the hot oil splashed out of the pot onto my stomach. It literally burned to peeling off my stomach skin. Months later we were again making fried dough and the oil flew out of the pot onto my upper right forearm. It’s been decades since then and now I’m pretty good at making any fried dough/chicken etc. 😅

[@Kimberley-l5i]

There are no failures. Just experiences and your reactions to them.

[@niamhmccabe5955]

How might this recipe be converted to sourdough? Would love to see claire do a video on altering recipes that use active dry yeast to sourdough

[@ThePolypam]

Not everything has to be sourdough...

[@niamhmccabe5955]

Actually@@ThePolypam , for people intolerant to fructans, the sugars found in wheat, all wheat products should be fermented through the sourdough process in order to avoid illness. No one is forcing you to watch sourdough videos. Hope you learned something, have a nice day!

[@ThePolypam]

@@niamhmccabe5955 I get that. But in that case find a recipe for a different baked good that doesn't trigger your intolerance?

[@niamhmccabe5955]

Or don't get triggered about people wanting to eat whatever they want.

[@niamhmccabe5955]

if i promise to never have a decent doughnut, pizza, croissant or sandwich again would that make you happy, daddy? 🥺@@ThePolypam

[@merrystokes3443]

She makes the best desserts ever!

[@SuperHollygrovechick]

Please come back to New Orleans 😭 You have to try Loretta's Beignets. I'd love to get the recipe for those. They're the best ones.

[@junhoryutube]

One ingredient is missing in description: 200g Water 5:23

[@adobongadobe]

I just discovered your channel! Love the intro.

[@jnjenki]

I make beignets every year for Mardi Gras but I’ve never made them from scratch. Maybe this is the year I’ll try!

[@testdriveguy]

I love Café du Monde . . . and beignets . . . But, most of all, I want a sort of "blooper reel" (not really a blooper, of course) that shows every time Claire says the bowl she's using isn't large enough. (I feel like it's 80% of the episodes!) 😀 ❤

[@Doghousetat]

Café du monde doesn’t even have the best beignets in New Orleans

[@gretchenmiller3639]

So glad you are back in your home kitchen! Love this episode! Will try these. They look so yummy!

[@themelanincompanyponderthi8529]

Can you prepare this dough, and cut them into shape the night before you want to fry them. Or will they not do well/rise too much in the fridge?

[@becksdex]

claire, you should make gooey butter cake some time! a st louis classic ❤

[@safiradeloceano6759]

She does have an earlier video of gooey butter cake on her channel 😊 It’s a really cool video.

[@Jasper11217]

She has... look at past videos.

[@judyweinstock9972]

She already did that in the NYC apartment. Inspired me to make it from Dessert Person. I think that's the video where she meets up with an old friend from St. Louis, in the park, during the pandemic.

[@Shadoww95]

They’re really cuute. Can we fill them with pastry cream, jam and else?

[@Maxwell-z6t]

Rather than wishing for change, you first must be prepared to change.

[@noodleMoodle253]

Claire is my Mary Berry 🧡

[@julietal.9891]

claire te quierooooo muchoooooooo!🤍💐

[@mirkwoodsnipe]

As someone who lives in Louisiana, you get a 10/10

[@Winthrop-v1u]

The art of progress is to preserve order amid change, and to preserve change amid order.

[@lechatbotte.]

Oh my gosh now I’m craving these.

[@CSaffitz]

Hope you give them a try this weekend!

[@EmBennet99]

I've been to Cafe Du Monde and can confirm they truly CAKE the powdered sugar on, triple what Claire has in her video. (It was too much for me, I'd recommend following Claire's lead.)

[@Johannablaise]

I think these would be great filled with macerated strawberries or chocolate hazelnut!

[@deanneparis8888]

It’s been years since I have been to cafe du mond! You made want to make a trip!

[@Ottokae20]

My antidepressant is Claire

[@SporeFanification]

This reminds me of bolinhos de chuva from Brazil

[@lizakimtheroux1764]

Looks so yummy!! Do you store them at room temperature in an airtight container? If so, how many days until they are no longer soft? 🍩

[@bustedkeaton]

Theyre like donuts, so you can keep them in like a bread box on the counter, but theyre honestly not very good even a few hours after frying. I would just make what youre ready to eat right then.

[@deekshaadiani8809]

Where did you get the flour container from? The small one with the clear lid with whute rims. I've been looking for them for a while😅

[@empathmountainyoga]

Thank you for sharing!!🎉❤❤❤😊😊😊😊😊 I made them do good ❤❤❤❤❤❤

[@TheHuntermj]

Would it be better to make the pastry sweeter and use less sugar coating?

[@yce1234]

There is a reason that 200 grams of water comes up to the 200ml line on the measuring cup..... one gram of water is one ml of volume -- basically, that's how it is defined. You don't need to weigh the water.

[@junhoryutube]

It's almost true, but it depends on temperature. 200g water is 200ml when water temperature is 4°C (39.2 °F). However, 200g of boiling water is 209ml But I agree that it's not significant for a recipe that doesn't measure weight of egg by gram.

[@PaulineKennedy-b1v]

What do you think about oat flour? I don't have anything except Ap, oat, quinoa, or cassava. Really want to make the dough before leaving the house, lol😂

[@DamiendeBeus]

These are so close to Dutch Oliebollen. Instead of an actual dough it's more like a batter and we scoop it out of the bowl into the frying oil instead of cutting it into pieces. It's a tradition to eat them around New Year's Eve.

[@fabulouslyclever7843]

@Csaffitz You mention what I think is 3/4c 200g of lukewarm water around the 5min mark but I don't see it in the recipe. Can you verify? I'd love to make these on Friday. Thanks!!!

[@tailsawaggin1149]

I made these a few weeks ago and included the water, and I then had to add a whole lot of flour to get it to behave like a dough instead of a batter. I haven't tried again yet, but the next time I do, I'll skip the water and see what happens.

[@cherry.cinema]

@@tailsawaggin1149 did they come out alright in the end with the water?

[@dalmatinka9084]

@@tailsawaggin1149 Yes, I added 200g of water, plus 2tbsp of rum, and used half AP Flour and half bread flour and my dough came out runny. I also had to add a couple more handfuls of Bread Flour. Also my dough did not rise on the counter or in the fridge.

[@bobbymarie8002]

Claire you have an open invite Thanksgiving, Christmas's & Birthday's... Or, you could simply move next-door. I mean, its up to you 💅

[@jeffersonjefferson2883]

You Go Claire.....❤

[@clawless16]

Yay beignets!!

[@itstonycia]

Hi, I love ur dessert videos. Plus I always thought ur intro and personality was super interesting

[@MilaArmstrong]

this episode is a dream!!

[@Imanoone1]

Can you freeze the raw squares to save for later?