Claire Saffitz's Most Show-Stopping Dessert: Paris-Brest | Try This at Home | NYT Cooking 

Thanks for having me!

I cannot get over how phenomenal Claire is. Her knowledge and expertise as a baker is beyond brilliant!

Pre-cutting the top so that the filling doesn’t squeeze out is GENIUS! Top quality content from Claire as always. This would be delicious with a demi-sec vintage champagne!

The thing I most appreciate about Claire is how she explains the reason for doing something. It adds more dimention to the thing that you are making rather than just following the recipe without thinking about it.

As a French transplant to the US, this is one of the things I miss the most from France. I have never made a Paris-Brest but now I feel inspired to make my first one.

Precutting that top is a stroke of genius. Claire you are a treasure!

As a french person living in Brest, I'm delighted to see Claire bake this pastry !!

Claire’s version looks fabulous!! She always has some delightful enhancement that takes something wonderful to new heights, AND makes it look very doable! I need a good excuse to make this! The nuts on top, the praline, the mousseline, and pre-cutting the top…looks like genius to me!

Fantastic to see Claire on NYT Cooking! She has an incredible ability to describe and guide through the tricky moments in recipes that will make less experienced bakers give up in frustration. Great looking recipe and hope to see more of them here from her!

So happy to see Claire on the NYT Cooking channel. She's amazing whether she's here or in her own kitchen, sharing her knowledge and charming personality.

Claire, I regret that you had to cover up that *GORGEOUS* piped filling with the pastry top, but sacrifices must be made in the making of Paris-Brest perfection! You explain and demonstrate every step so well, as all excellent teachers should.

You are an amazing teacher .You breakdown every stage so well . I really feel confident I can do this . All the idiosyncrases are so well explained

I love this dessert. When I was pastry chef back in the day these were my favorite to make.

Claire is such a good teacher. I've spent countless hours watching her over the years and I love that she shows the mistakes/fails and then explains how to get over those speed bumps. I used to bake a lot but unfortunately am on a "mostly" low carb diet now. Will surely have to challenge myself to a couple of her many masterpieces soon...maybe for the holidays! 😊

Mon dessert préféré! Nothing is better than a Paris-Brest! 😋 Merci Claire et bonjour de Montréal :)

This was the absolute best video. Claire explains everything in just the right amount of detail. Wonderful job! I now know what I'm making for dessert on New Year's Day!

Paris-Brest is one of my favourite pastries and I have one every time I’m in France. The first time I just picked one up from a bakery at random and fell in love. In a café in Chambéry, I had the best one yet, in the form of an éclair, with delicate salted-caramel-nuts on top. And praliné is such an underrated flavour. I’m definitely going to make one myself now.

I am utterly mesmerised, Claire really knocked this one out of the park

made this for my parents' New Year’s eve dinner, it was so so good and quite simple to make, ily claire

She has an incredible ability to describe and guide through the tricky moments

I am french and have had it anywhere from grocery store bought to pastry chef and it's always A HIT omg

Another beautiful day on RU-vid swimming in Dessert Person energy!

Claire and NYT should cite Cook's Illustrated because I've been making their Paris-Brest recipe for years and it is EXACTLY the same. Feels like there should be some transparency for the chefs who actually developed this recipe. I do like how she precut the top though, that was genius

i love how ya'll make something so complex look doable

🙌🏻😋 Thanks Claire for sharing this delicious recipe ! Not easy. Many steps & good baking techniques required ! Grateful for guiding us through the process step by step !

Brilliant presentation, lucid, informed, inspirational. Every step explained so well. Claire rocks!!!

Clair brings those home ec kinda vibes to these videos and I'm all for it. Absolutely love how she delivers the information...easily digestible.😏

Beautifully done. You are an excellent teacher. Thank you for the great demo.

Beautiful! Thanks Claire and happy new year everyone

As a french person from Brest, living in London, this makes me miss this pastry so much 😭

And just like that, my day got even more fabulous thanks to Claire! 😊

Claire has been and always will be the best teacher I have ever had the pleasure of following. I own both her books and she makes it easy there too.

claire’s expertise always amazes me and the pre-cut top was genius

That looks fantastic and great tip about pre-cutting the top shell!

I’m addicted to your videos. Claire, you’re awesome! ❤

Damn Claire you are the best cook in the world, ive put on weight from watching your channel, thank you.

Last week, I made vanilla pastry cream for the first time-even broke out a real vanilla bean-and after it cooled, whipped some cream and folded it in before putting it into jam jars. It made for the best vanilla custard pudding ever. So glad I tackled it. It looks more intimidating than it is as long as you have your ingredients measured, strainer nearby and have read the directions throughly. I had wanted to make it since summer, but it scared me, which is odd since I make lemon curd fairly often. Soon I will try choux pastry. It is also on my list to make savory with cheese. I would love to see you do a whole series of fundamentals with options. Pastry cream in eclairs, as a stand-alone dessert, in lemon, chocolate, to use between cqke layers, etc. over a week. Then using choux for cream puffs, the Paris-Breast, gougeres, cake layers … . You are such a good teacher, Claire. Calm, non-plussed unless you are making Doritos, and matter-of-fact. I would so much rather watch series like this than read through notes left by 100 people who made it except they made five substitutions, used a different size pan and at a different temp. Just use a great teacher and show me how.

I always learn something new from Claire. Happy New Year🥂

Claire Saffitz...you are an amazing cook with my kinda verbage! I have been a watcher of yours through the past years...& you are awesome. This is making me drool! I absolutely love pastries. I hope you had a wonderful Holiday & have a fantastic New Year! 2023 is going to be great! ✌🏻❤

One of my absolute favorite desserts! I made one years ago and this is a reminder to try again with better technique!

What a beautiful dessert! Perfection. I am going to try this one 100%.

I've wanted to make this beautiful dessert for years. This just pushed me to do it!!

I am obsessed with Claire! Gorgeous recipe.

I’m such a fan of Claire. Well done NYT!

Kudos for you!😊. You explained every step where I actually understood each step.

Always love claire with her tips and great knowledge! Thanks for sharing

You make it look so easy 😊 what a beautiful dessert and your instructions are clear and thorough.

Thanks from New Zealand Claire! Made this following all of your instructions and it turned out beautifully

I am going to be using that pre-cutting the top for so many things! Cakes, sponge, choux.... such a great idea

Wow this looks delicious!

Wow. That thing is a work of art and of love. I bet it's really delicious. Thank you.

Hello Claire, Thank you so much for this video: you've brought me so delicious memories of my childhood. I'm French and Paris-Brest is my absolute favorite dessert. Even when you know the recipe, the Paris-Brest remains magic! When I was a kid, we used to order one from the village bakery for every special occasion. And I always wished there would be some leftover, but it never happened! To keep its shape, my mother used to cut it with an electric knife. And I don't ilagine a Paris-Brest without a layer of praline under the mousseline: those two layers make it so delicious! Have a happy gourmet 2023!

I love love love Paris - Brest

Love Claire’s recipes 😊

Claire is so talented!

Great instruction, Claire, for a fabulous dessert! Thank you.

Such a good tip to precut the top first. I will definitely try this recipe! My husband actually did the bike ride Paris-Brest-Paris bike ride in the 90’s.

It looks so delicious! 🤗🌸 Hello from Latvia 🇱🇻 Thank you for your videos!🤩👍

Boy am I glad I live in France and don't have to make Paris-Brest myself when I want to eat some, this is a lot of work lol

Thank You ....I have always wanted to make eclairs for my husband, it is his favorite dessert ...looks like I will start with a Paris Brest!

The way she gives all the details down to how to cut it before you put it together is great. I will save this recipe until the price of eggs goes back down. (hopefully)

Nice job Claire! Excellent as always!

She’s a great teacher 👩‍🏫 ❤

My favorite dessert. I'm 100% doing this next weekend!

Claire is such a good teacher

Claire, you've made this over the top recipe seem doable. You're an amazing chef and teacher. This looks so incredibly delicious!

this looks sublime!

This looks so amazing!!!

these recipes are brought across as super achievable even for bachelors like myself great shows btw

Claire, you are the dessert queen!

Love finding my fave BA people here at NYT

So so so so good. Love it.

I made this a few years back, I used Nutella for the mousseline..was delicious!!

I want more videos with Claire please thankyou!!!!!!

Great teacher and a great video and audio editor to match her skill!

I love Claire! ❤️

Phenomenal!!!

Paris brest is one of my favourite pastries, It looks divine Claire thank you!

I think my daughter and I can make this for her French honor society meeting. It looks doable.

Your pastry is a bit over-cooked, but it looks good. The Paris Brest was created more as fuel for the riders. It’s probably the most calorific cake that exists in France.

What I love about Ms Claire is that she scrapes her bowls everything she makes something. Very thoughtful 💕

If you don’t have a heavy duty food processor, Don’t try doing the praliné paste in one go. Let the motor have 10min breaks, or else it will break.

I got spooked when the editing of the mixer sound came while Claire was scraping at 22:38

Claire is the Best!

Claire is AMAZING

The most beautiful dessert she made

I’ve made this but added red fruit jam and whipped cream and fruits instead. Bomb ❤

I think this would be good at a wedding

Every time I see Claire on NYT Cooking I know that they are thanking God every day that Bon Appetit f*cked up and Claire didn't renew her contract with them.

WOW! GF! Yaaas!! Trying it. My moms gonna think I'm so special (lol) 🤗 You explain cooking & baking & the "why" & the "what, so-ding-dong-well!!

I had to make Paris-Brest as part of my final exam in pastry school! 😊

Claire is Annie from Joni Mitchell's "Ladies of the Canyon" (one of my favourite songs).

I just did this and it was a process but it turned out great

I could tell I was making when saw video at beginning of it baking

Exceptional video!

Most of us around New Orleans pronounce it "prah-leen" (your latter pronunciation). I'm more impressed that you pronounced New Orleans correctly 😜

I love how claire always scrape to the last bits of the bowl or food processor. We dont wanna waste high quality ingredients anywhere (unless if we wanna lick it in the end😂)

hmmm, I'd say the Croquembouche is the biggest show-stopper. But this is amazing, too!

Omg, so much work 😮

The dough is kind of what I've done churros with. And caramel hazelnuts looks simple enough because I've made simple caramel (without water) and fudge. Like you said, the individual parts are simple. All I'm missing are the pastry bags. Definitely on my to-do list for the future.