Showstopping Chocolate Soufflés With Claire Saffitz | NYT Cooking

[@MIG106]

I'm not even a sweets person, but I still always watch Claire. She's such a good teacher.

[@BellesaFilms]

Same here haha

[@AlexandraAndStuff]

I don't even like chocolate, but I will watch anything that Claire makes.

[@michelebenedosso3899]

As a retired teacher (37+ years), you are so right! I agree!

[@Muffinadventures123]

Same. Can’t bake well but I love watching Claire, she is my therapist lol

[@orion8835]

And getting fatter and fatter and fatter.

[@seriliaykilel]

Claire is a national treasure.

[@Paolito0118]

Yes! I was going to say the same thing!

[@Debba521]

As always, Claire puts out such great recipe videos. She explains the why, in both ingredients and techniques so you come away with a better understanding of why a recipe works. This is what makes a terrific baker and teacher. She really is my favorite dessert person!

[@SusieCambria]

I saw what you did there 🙂

[@MadsIngo]

I could listen to Claire Saffitz talk about desserts for the rest of my life, and that wouldn’t even be a bad thing! ❤

[@jazpeitia06]

Oh my, Claire is so talented and wise towards baking. Love seeing her in this channel

[@bethrogers816]

She is such a good teacher in addition to being an amazing chef!

[@kimh1462]

I love to cook but a baker I am not. Claire is a fantastic teacher - she REALLY has me believing I can make souffle. I already know this is a dish I should not attempt but the way she explains the technique makes the end result seem so attainable. More please!!!

[@nollix]

Why not?

[@kalinkonrad1853]

Claire’s recipes and videos are pretty fool proof. Like if you follow her recipe it will come out perfect 9/10. She is a great teacher!!

[@Sofia2crazy]

Maybe ypu meant fool* proof instead of full

[@thestudentcafe]

Another real cook (not too many on KZbin) who knows what she is talking about and teaches so well. Full of intelligent tips and extremely knowledgeable. Not to mention, entertaining. Brilliant!

[@London1869]

Claire has deservedly acquired so much confidence and assuredness these past few years

[@brennalm]

"Definitely owns a hand mixer" only 16 seconds in and THAT SASS lol

[@Vahniness]

Claire's videos are such a comfort to watch. Her attention to detail let's you know everything is going to work out just fine.

[@kayanncee8291]

When I make sweet soufflés, I put the sugar into the ramekin, cover it with Saran Wrap, then shake it around to distribute the sugar. That way I don’t worry about spilling any sugar and I can make sure the entire inside of my ramekins are coated thoroughly.

[@ReeniEspino]

The sugar-and-spin move Claire does here works well and makes sure the whole inside wall is covered evenly. I like to butter all the ramekins then transfer the sugar one to the next... have done literally hundreds like this quickly.

[@dmuse869]

I got my husband to propose by baking him one of the most delicious chocolate and cayenne souffles ever! I believe in the power of the souffle! Although he said it was like false adventisement because he just tried it once and never again hahah. This video is perfect to surprise him!!!

[@saronnpov2687]

Claire you are officially my baking teacher … I’m a chef who only started love to bake at home and I’m really enjoying your baking videos. You explain every aspect of everything and I’m learning so much ! Thank you 🙏🏼

[@silverleafmaple]

The best teachers are the best teachers ❤️

[@jeffkoons001]

This is an EXCELLENT primer on souffles. She's really good. I'm impressed.

[@hogberry]

I always prepare my souffle while dinner is cooking. Then I place them in the refrigerator until dinner is almost over. Pop them in the oven, then start the dishes. By the time they're done the souffle is coming out of the oven, coffee is made, and everyone is happy. I guess my point is that you can make your souffle ahead of time without worrying about deflation.

[@angiepicturethis]

can it go straight from refrigerator to oven?

[@crimsonstar108]

Love Claire. Love this focus on technique in a very approachable way. I've been intimidated by soufflés for years, but I'm totally gonna try this.

[@juanpoitier8235]

Claire is a national treasure. She expresses a lovely mixture of passion, seriousness, down to earthness, a sincere, humbleness a just under the surface sense of humor, along with her immense talent and creativity. She is quite feminine and strong. She has a je ne sais quoi, a charisma

[@Hannahbeckett894]

I always learn something new listening to Claire. I knew about fat impacting whipping up egg whites, but I had no idea you shouldn’t use a plastic bowl! Now I really want to make these. Thank you Claire!

[@Paolito0118]

Damn. Those are some of the most perfect soufflés I've ever seen. And I used to make them in a French restaurant.

[@AlexandraAndStuff]

I was disappointed earlier that we didn't get a new Dessert Person video, but here we areee

[@danielponce4926]

I thoroughly enjoyed learning so much. and Claire's soufflés are GORGEOUS

[@pschreiber71]

Soufflé is my favourite dessert. Claire is an excellent instructor - clear instructions and straightforward explanations. Many cooking instruction videos have cutesy chit chat or “too much personality” hosts. This video respects the viewer as a genuine student and the instructor as the professional that she is. Hope I can emulate and create!

[@l-b284]

most all recipes succeed by tips and tricks, Claire's are superb, work every time. Thanks, Claire!

[@kaiyakershaw1028]

I don’t think I’ve ever heard or read soufflés explained so well! Thank you, Claire!

[@marlenebryan3934]

This is outstanding!! Claire teaches about every aspect of the recipe, which we can also apply to other recipes. Many thanks for such great info!

[@arshbehal6312]

Claire is amazing and these souffles are gold.

[@isbeb507]

oh i gasped when they came out of the oven

[@hannahoros]

And truly, I gasped when they have risen so high. You make things look so easy, I love it!

[@maximilianurbanek911]

I have been waiting for Claire to put out a soufflé lesson and she delivered (and on a week where I have a bunch of extra eggs too!)

[@arslanistic3]

She made em for bon appetit already btw... But this ones better

[@kycrum7230]

Perfect amount for our family of four. Thanks! Will try this.

[@RafaelElectronic]

The absolute adoration of Claire Saffitz in this comment section has extended my life expectancy

[@rockssocks201]

Yes queen!!! Claire we love you

[@saratakkoush6109]

Such great technique!!! She's really mastered her craft!

[@wilsonlwtan3975]

First time baking Soufflé. And you are absolutely amazing! I did it on my first try! 🎉🎉

[@arepitas5019]

Thank you for all the little tips & explanations!

[@Tcgrande77]

Excellent recipe. Perfect instructions. Thank you so much

[@deviantpeanut]

Her baking intimidates the hell out of me for some reason

[@seeukun]

Made these many times, came out perfectly every time! Taste like chocolate clouds hehe Thank you Claire!

[@josephinemartin]

These look so delicious!

[@jackiesullivan4334]

Wow! Love when they came out of the oven

[@Lindaadnil99]

I’m a simple person.. I see Claire in a video, I click on it❤

[@tanveerinayat]

Very very nice and easy recipe to understand Thanks for sharing your experience

[@PatHaskell]

Very instructive and informative!

[@harrismayer-selinger204]

This woman is so talented and charming I can’t handle it!

[@LouisPereraPianistConductor]

Is that why you married her? :D

[@richardengelhardt582]

Very well taught lesson!

[@markwalter8549]

Claire, you rock.

[@AussieAngeS]

I love chocolate soufflés, I always make chocolate protein soufflés and those are fab but I’m trying these ones out 😍

[@drcatboy9278]

chocolate protein souffles? 👀 care to share??? im v interested!

[@camicri4263]

Great points, thanks Claire! I have a tendency to over bit the egg whites, great explanation! My kitchen is in shambles right now but as soon as I have it functional I will try this! 🤗🤗💗🤗🤗

[@lastspartanhh6360]

Hi Claire another awesome istructable, but please could you tell me what size are the ramikins you are using, many thanks🙏🐝🧿🇬🇷

[@myrealtor1429]

I made this for the first time, followed the instructions and tips to the T. Wow!! I wish I can show the pictures of the soufflés! They came out So tall and beautiful! I did not add the chocolate and cocoa, and halved the ingredients since I wanted to make only two servings. I ended up filling up 3 ramekins. I thought it’s a bit too sweet for me, maybe because I did not add the cocoa powder.. Would reducing the sugar or using some Monk Sugar sweetener prevent the soufflé from puffing up?

[@florafiorillo2782]

I love this, Claire. What part can be made in advance for a dinner part? Thank you in advance!

[@szee8588]

Good explanation of souffle making.

[@amberdenay3417]

Def going to try and make this!

[@melsyoutube]

i wanna try these some day

[@TripleExposurePhoto]

Nice 👌🏽 I've made this before

[@sundawg911]

Ive never had a souffle and I really want to try one.

[@bobbymarie8002]

How awesome are these Claire. I love chocolate but surprisingly enough, i kind'a wish i could see you make a few different kind. Yet just as easy :)

[@MrGamerCaptain]

this looks so nice

[@melidiroberts4904]

more Claire plz!!!!

[@patypami16]

Nice video to learn the technique behind a souffle recipe. I made it (I've got enough batter for 6 200 ml ramekins), but unfortunately I didn't love the soufflés. Way too sweet for me, I missed more chocolatey flavour. Next time I'll use less sugar, I hope it doesn't affect the result.

[@isabelchavez3472]

Can you make the base and later whip the egg whites and incorporate?

[@raffysantos5927]

Can i use a paper bowl instead of a ceramic ramekin for the souffles? I am planning to sell them..

[@tszfungleung3801]

any dimensions for the 6 ounce ramekin used?

[@RoseJames-q7l]

Great recipe!

[@KimberlyMWylie]

Everytime I've had a chocolate souffle at a restaurant, it's served with a cream sauce of some sort. Do you know/have a recipe for this too? Thanks!

[@rachaelhoffman-dachelet2763]

Any tips for a stable but gluten free version?

[@Dev-zg7wt]

I just have a question. When is it or is it at all important to "bloom" cocoa powder?

[@sresnic]

What size are the ramekins? I have 6oz and 14oz but neither looks the same as the ones in the video.

[@fernleigh1290]

13 oz maybe 10 oz, no smaller. Do you think?

[@sresnic]

I just looked the actual recipe at NYT and it says 6 oz.

[@greytreader]

I saw a recipe where they cooked flour in butter, coco power, dark chocolate and egg yolk. Egg whites mixture mixing bit was same.

[@fernleigh1290]

Size of ramekins?

[@odwallace]

Is there a recipe with quantities available with this video?

[@b3z3jm3nny]

In the description

[@reynaldkurniawan9424]

Seeing Claire working with chopped chocolate gives me flashbacks...

[@diannasgardenmenagerie967]

Wow

[@SLYCoopaEatsChicken]

WOOHOO CLAIRE

[@Jay.1106]

She calms me down - just watching this to feel better.

[@brianroberts5350]

I would watch Claire just boil water. She is the best.

[@mareenicola3710]

Can I made the chocolate part in advance and then add the eggs whites later? 🤔😊

[@anotheryoutuberperson38]

You want to fluff the egg whites separately first. Or it won't foam right, and just turn into a soup instead

[@allythearts5439]

❤️

[@alexandrataylor1264]

Is there ever a place in this recipe where you can pause? No make-ahead portions that can stand some time before you continue? Or is it just a race to the finish once you get started, which is what Claire seemed to imply?

[@GMfreak64]

The only part she mentioned was buttering the ramekins. After that, it's all pretty fast it seems

[@hogberry]

You can make your souffle ahead of time. Just put them in the refrigerator until you're ready to bake them. They won't deflate. I make mine while dinner is cooking, then put them in the oven just as dinner is finishing. Never a problem.

[@cookingwithashfaqahmad]

Yammmy,👌👌👌👌👌

[@daniellekehoe980]

I don't think I've ever heard one person say "egg foam" so many times

[@Cami_2006.]

I like when the center is still a bit creamy.

[@dugw15]

Using a side by side experiment, Adam Ragusea demonstrated that you don't need to fold the meringue. You can whip it all and it makes no detectable difference in the final product.

[@Chris-is1rd]

Those look damn good.

[@readytogo3186]

"7 tablespoons of sugar. That's just under a half cup." hmmm??

[@DuyNguyen-yx2vd]

This looks amazing, but I'm struggling to figure out what kind of occasion would be good to make and serve a souffle. Like, I imagine that I would be eating dinner while the souffle bakes, but 15-20 minutes feels like a rushed dinner.

[@Marie-rs1lu]

That's a great YT channel, Try This At Home.

[@kenyabrownfeeser9571]

😢make sure you tell people that while they are cooking with a glass bowl on top of the pot that there is potential for an explosion so remove it by a certain time or else glass and chocolate sauce will explode all over the place. I am in a menopausal state so this made me cry all night. I just left it all there on the stove. Chocolate sauce, broken glass and all

[@haggeoromero]

No need to fold, just beat the egg whites in with the beater for 20 sec or so. Do not over beat.

[@njacob909]

Shaka soufflé?

[@Marie-rs1lu]

Like, like, like.

[@bombdottcom111]

Delish

[@sean8563]

I haven't seen a souffle in a restaurant since the 90s. lol

[@griffindennis6852]

This is lovely but Oh My, why is there so much white noise/compression/hard clipping in the audio mix? I feel like I'm listening to this on an AM radio in a concrete room 😬

[@savaunbrown]

parmeZan

[@mandycane4260]

Claire Saffitz OR Clara Oswald? (iykyk)

[@itsdragherjade]

first !