@@MarioMVasilev Her recipes are in two different places on RU-vid. The ones that are also printed in the New York Times are often behind a paywall on RU-vid.
@@sparkyheberling6115 yeah and? The NYT are a business and you have to subscribe to their magazine to access a lot of their articles. I imagine Claire is paid for her work in The Times and on their channel, so it only makes sense they charge to make money back. She has an entire youtube channel that provides you with free recipes and instructional videos from her own book. If you want a NYT recipe so badly maybe… i dunno… pay for it? Her work and recipes are not a right, it is a privilege.
Thank you Kerrygold for FINALLY giving Claire a sponsorship!! Making a few cookies from Dessert Person this Christmas season and specifically bought Kerrygold for those recipes since I know its her fave - she deserves it!
It would be nice if they write down the grams next to cup measurements in the description for non american bakers like they did in past videos! I’ve always appreciated that extra effort 😢
They earned it! Most American butter brands tend to be very bland. Land O'Lakes, which is the most common brand in the US, is about as flavorless as canola oil to me so having an actual buttery butter for a small price bump is well worth it.
I have been dying to tell you this! I make your desserts often and there is a magical cocktail bar called Earnest Money where I am at in Wilmington, NC. I will show them pictures of baked goods I have made from your book and they will craft a cocktail version of it. I showed them a picture of a chocolate raspberry tart and they made the most delicious dessert cocktail. The loved it so much they put it in their drink bible and let me name it, which I named “what’s for dessert” for obvious reasons! Hope that’s ok and hope you get to try it one day!
@@PC-sl8nd Uh....EXcuuuuuse me? First, the entire front of her hair ISN'T white. But even if it was, SO WHAT? B. Her hair has been this way for quite awhile now. Ever heard of prematurely grey? Apparantly not. And THREE...she IS a YOUNG WOMAN. Not to mention an accomplished and very smart one. Get a life.
Different pastry but yeah it's basically the same. There's also a classic English version that uses a shorter short crust pastry and tonnes of nutmeg. This or something very similar exist across western Europe.
I definitely remember Claire talking about Kerrygold before they were a sponsor and saying how good it is and I went out and bought some after that!!! It seriously is the best butter and this partnership was definitely a smart move for their brand (and awesome for Claire!!)
You teach each step of a recipe with such assuredness and a deep understanding that it makes me feel confident and capable of approaching any of your recipes in the kitchen. Thank you so much for this series
Anyone else miss the sound of the dough being hit with the rolling pin? It’s been a while since I’ve heard that delightful sound. For some reason it brings me joy.
Kerrygold needed to sponsor you. Everyone on the internet knew what butter you were using, blurred or not! Get paid, girl! Lol Also, the stacking of the pie dough technique revolutionized my pie crusts. I made the pecan frangipane slab pie for Thanksgiving, and the sides looked so flaky it was almost as though I had used rough puff pastry. One of my friends that bakes was fascinated that even the bottom was flaky. I always learn something new, big or small, about baking when I watch these vids. Thanks, Claire!
I've watched your videos religiously since you started the Dessert Person channel. I was reflecting on your first videos from your NYC apartment... It is amazing to see how you and the Dessert People family have grown! Thanks, Claire, for explaining your processes SO well in a way that is reassuring to us novice bakers as well as extremely entertaining. I am inspired by you every Thursday and can't wait to get into my new kitchen this weekend to finally get baking again. (this is also like the 1000th time I've watched you make flaky dough and I love the lessons every time). Happy Holidays!
I've been making pies for nearly 30 yrs and always struggled w/ the crust. How shocked I was to find my Great G-ma's crust recipe is virtually the same as Claire's, but with a few technique "tricks". Following Claire's tips, I made an apple pie for T-giving that was SO much easier to handle and came out perfectly. I will now be trying Kerry Gold butter (which Trader Joe's carries in the States, BTW!!) for my next pie crust. Thanks Claire!
Whereas I always used kerrygold, but not for pies. I actually prefer the Lesser brands for the flavor. I don't know why but I've never had luck with pie crusts and carry gold.
@@rainey1987I use it as my universal butter. I find its flavor good enough for mass market butter when softened and eaten in bread and when chilled and cut into pastries and biscuits it performs well enough. I especially love it as a cooking butter with a little neutral oil for eggs in a stainless steel pan.
FYI you can use basically any british or irish butter and it will have the same effect (so long as it's not 'spreadable' or mixed with oil) - if it comes in foil like that, is yellow and says butter on the front then it's just as good (that's most butter here)
Immediately knew Claire got her Kerrygold sponsorship at the 0:00 mark when it wasn't blurred out. Congrats, and love your work Claire! I think I've made like 90% of your recipes posted on RU-vid (including the ones from NYT and munchies), plus more from your Dessert Person cookbook. Every single one has been a hit! Can't wait to make this one too ♥
So excited for this, I grew up eating this every weekend in the south of France and was literally just thinking yesterday that I'd love to see Claire's take on it. What a day
I am so proud to see all the sponsorships on this channel recently!! Also already love the companies who've been sponsors so far and Kerrygold is no different! Their unsalted butter is my favorite for baking:)
I was a long time Claire watcher but this was my first time actually trying a Claire recipe! I made this for a Christmas Eve party and everyone was impressed at how fancy it looked. Mine didn’t get as dark as Claire’s but the custard came out super creamy and smooth, which I was shocked by, I thought I’d scramble the first one. I think it’s a testament to the recipe that even a first time baker can do it! I’m excited to try more in the future ❤
Would love to see your attempt on making the "Lussekatt"/"Lussebulle" which is an insanely tasty swedish christmas treat. It's a saffron-flavoured sweet bun and should be really fluffy and moist. Much Love!
I’ve tried to make pie crust so many times and every time i get the moisture level wrong. this method of adding water to the dough was a game changer, my pastry came out better than it ever has! also this is one of my new favorite desserts, so simple yet delicious
claire i really appreciate these recipe videos and i know you probably can't actually do the gourmet makes thing anymore because it was on bon appetit, but as a not-very-good baker who nontheless likes to watch baking videos, i would love to see you do some kind of series where you do some experimentation and course correct when things go wrong. it makes me feel better knowing that professional bakers also have to do things wrong a few times to get them right!
Yes, this would be good. She did explain what to do if this dough started breaking up when you start to work with it---to spritz with water, fold in half and refrigerate for several hours, and how to patch a crack. It's very helpful.
I love Kerrygold! It's the best butter. It's so good for baking because of the texture. And so good on everything else for that matter. Nice to see the sponsorship. It's a perfect fit.
Such helpful instructions for the pastry dough, will try that method on the bench instead of in the bowl. Love desserts with few ingredients, which are superb in simplicity!
Thanks for this recipe! And those tips and tricks are GOLD!!! I have one of those pans with removable bottom and never knew to line the pan this way. Genius technique
It’s funny because when I used to have Parisian flan, I had it in the summer, so I always associated it as a summer treat. It’s really good slightly chilled. And you’re right, it is so good. It’s so delicious.
I learned a lot… and congrats on Kerrygold… though I prefer to shop local to reduce the impact of shipping common ingredients to the other side of the world.
This is a great recipe! I used a different recipe for the crust but the filling set well after I cooked it for around 90 min (the top started getting color then). The crust was cooked all the way through and I didn’t need to blind bake.
I like how Claire went from constantly explaining tempering in relation to chocolate on BA to constantly explaining tempering when it comes to eggs/custard
I made this just like Chef Claire said and it came out amazingly well. I had to bake 80 minutes to get it to brown on top and I was afraid it would overcook but it did not. It was delicious. Would make it again. And I loved the technique for the pie dough with dumping it out on the bench and essentially folding in the liquid with a bowl scraper. I used the least amount of water ever for a pie crust that way.
Wow. This looks and sounds so opulent! I’ve never had nor heard of this delicacy. Cant wait to try! Thank you Claire! Happy Holidays to you and yours ❤
I started using kerrygold because of claire - im so glad to see they finally sponsored her bc she's been repping them for awhile. They really should partner long term!!
When I don't know what to get at a pâtisserie, I always go for a flan parisien (pistachio is my favorite) or a cannelé. All the patisseries near me here in France use pâte feuilletée because they already have a bunch on hand from making viennoiserie
I made this yesterday and we’re enjoying it tonite. We’re in love. This is a wonderful easy dessert. Thank you for making it easy! Merry christmas and happy new year!
Thanks for this recipe! We live in the Netherlands and my husband loves the little custard cakes from the supermarket. Similar custard filling, but baked in cake dough. Going to try this for maximum custard goodness.
My family has been obsessed with your Custard Tart recipe on Epicurious from 2018 for years. I will definitely try this version with the crust and see how it compares.
I make your pastry recipe but with gluten free flour and it works really well. It obviously is more crumbly but I’ve tried loads of pastry recipes and this is by far the best adapted recipe I’ve tried xx
The pan looks to be 9 inches wide. Claire rolls out the dough to 13 inches, which would make each side about 2 inches high before trimming. Also, when the pan in on the 13 inch wide rimmed baking sheet it looks to be about 9 inches in comparison.
