Pastry Chef Attempts to Make Gourmet Cadbury Creme Eggs | Gourmet Makes | Bon Appétit
ฝัง
- เผยแพร่เมื่อ 8 เม.ย. 2020
- Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that's what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Check out Claire's Instagram: / csaffitz
Filmed on 2/21
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Pastry Chef Attempts to Make Gourmet Cadbury Creme Eggs | Gourmet Makes | Bon Appétit - แนวปฏิบัติและการใช้ชีวิต
I think this episode was a true revival of what gourmet makes is supposed to be about. Improving the original instead of mimicking
Exactly!!!
but they picked so many foods that had so much chemistry outside of a regular kitchen that she had to fight to get something similar instead of something she could actually make “gourmet”
@@jolsuf that's a fair point
Hobi Bobbi bimblply time no mo
joe Vainikka like skittles and things, some things can only be improved by getting the original right first - i guess her team chooses these for her given how she always looks so puzzled watching the videos on the mac
As soon as I saw the title, I could already hear Claire’s voice saying:
*“Tempered chocolate is chocolate that is heated, cooled and then heated again to specific temperatures so that the chocolate has a firm snap.”*
Tat
But it's not though. Tempered chocolate is SOOOOOOOO easy. You melt chocolate to any temp. ANY temp. Then you cool it to 97F, chuck in your seed chocolate or cocoa butter, stir vigorously for a few minutes... pull out whatever was not melted... and you're done. Plus it's not done to get a "snap". It's done so that it holds its shape at room temperature. If you don't temper chocolate, then it will go soft (even runny) at room temperature. But it's sooooo easy to do and I'm not even trained and I can do it in a snap!
Claire just made a omelette, set it out and asked them “why aren’t you eating?” She just mothered the people behind the camera. Fantastic.
Furry Fun Games exactly what I thought! She’s not even a mom but she has the vibe down pat! Only a mom can make you feel reprimanded and nurtured with one question. 😂
Furry Fun Games as much as I want to say Claire is the stressed mother of the test kitchen, she’s almost more like the overwhelmed aunt, ya know?
Your Son hmmm, yes, but she set out the omelette like a mother would do. Maybe a very motherly aunt?
She’ll make the perfect Jewish grandmother.
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Omg Claire should do gourmet Toblerone. I'd love to see her try to figure out how to do the triangular snap bar
Carissa Zrimsek ummmmm. Order a mold?
she already did, i could swear
@@mysisterisafoodie lmao she could probably have done that in a lot of episodes but how dead would that be
Carissa Zrimsek we really out here plotting against Claire XD I’d love to see that too to be honest.
Use a real Swiss mountain and hollow it as a mold.
The way Chris tastes things is everything.
Also, we’re all bored in quarantine.
Release some bloopers BA video producers. We know you got em.
Yess please
yessss
Yes! Oh my god yes
A petition needs to be started, fr...
BLOOPERS REEL YESSSSSS
English is not my first language and I only just discovered that 'parenthesis' is not an ingredient. Lol!!
V R I bet reading the ingredients list makes a lot more sense now :P
How do you think parenthesis would taste like?
I love this comment so much
😆 thats amazing! Something you don't think about how it could be confusing to people who don't speak English well. Too funny. Thanks for the giggle. 🤗
Wholesome comment
i love how they always give us the directions at the end like we're gonna make it... like yes let me just go get me c stand so i can make a stirring robot machine
Rachel Shih it’s for david
don't worry, you can get your Kevin to get one for you.
Hey i made the Butterfingers and Kit Kats lol
It's kinda fun to hear the ending roundup of what it took to make them, but yeah they usually are so labor intensive for something easily accessible if you really wanted it.
Legit, no joke. I always hated seeing this in my recomended till I watched one episode. Now I am like on clock with watching every single one. I am HOOKEEEDDDD on this shoow.
SAME
Hehe me too
One of us. One of us
Mei So omg same they always came up in my feed and I’d never click on them and now I’ve watched like 8 episodes today
Omg SAME
I was tempering chocolate in my kitchen the other day and I called out for Sohla; she didn't show up, my chocolate went untempered, and Rhoda never showed up to console me.. it was a rough day; I didn't even have a walk in to cry in.
Jason Young This is the best comment
cry into your fridge if anyone asks just pretend like you ran out of beer
Ah, this is almost like my platonic ideal of a Gourmet Makes episode - rather than trying to replicate the original not-great-thing, taking it as a jumping-off point and instead creating something that actually seems like it would taste amazing because the recipe's better, embracing it as a hand-crafted item rather than mass-produced, and is also totally aesthetically pleasing. Plus, bonus craft and construction! So great. (the almost is only because it's only marginally got that experimental approach when Claire tries to adjust and calibrate with different recipes, but hey, sometimes the idea is just right the first time, what's not to love?)
paintingmonkey i am confused about the use of the word platonic in this instance
Nerd
I completely agree with you. I always find it so frustrating when she's forced to worsen the food for the sake of accuracy, like when she had to freeze and reheat the Hot Pockets.
The word, "Gourmet," in "Gourmet Makes" implies that the outcome of her experiments will be high-quality and restaurant worthy. That should be the focus.
i think though sometimes the food item of choice is hard which makes it hard to advance the flavor and overall make up of the item. but i do agree with you.
@@Jacqueline888 Platonic means according to the ideal form of something. If I remember right Plato thought non romantic love was the best kind of love so that's why we call love between friends platonic.
I love how she just SENDS OUT plates of omelette when that wasn’t even her original project like she’s so skilled
It’s just a French omelette. A professional chef should know how to make at least that much. Calm down. Lol.
@@aoutsky it was still cool i was just like impressed 🥺
Alright, I’ve held off this long, but watching Claire agonize over tempering chocolate the old fashioned way is killing me. So.
Here I am passing on the information that Kitchenaid makes a tempering bowl which can attach to their mixers or be used on its own. They are easy to use, very effective, don’t require constant attention, and my mother, a chocolatier, has two she uses for small batch chocolate.
Tempering chocolate using a method involving water is notoriously difficult, not just because it is extremely finicky and requires patience and attention, but because moisture can and will cause chocolate to seize.
So please, for the love of any god, invest in the tempering bowl. It is 100% worth it.
This has been a tempering PSA.
This is so cool to hear
You can also just add freeze dried cocoa butter to a chocolate that was heated somewhat slowly and you’ve got super easy tempered chocolate.
Not even that! Tempering is SUPER easy. All you do is melt your chocolate, cool down to 97F. Chuck in your seed chocolate or cocoa butter... stir for a few minutes... Pull out whatever part of the seed isn't melted and you're all done. If I was using the water method.. the easiest thing to do would be to keep the chocolate in temper. As long as it is all melted and stays under 97F... it stays in temper and you don't even have to worry about it.
@@originalusername3049 Amen!!
I am so sorry to any choclatiers reading this, but the microwave is a no fail. I don’t even use a microwave [with rare exception]...except to temper chocolate. It always turns out perfectly. I just nuke chips or chunks until barely melted, remove then stir until smooth. I then add seed chocoalte and stir until smooth again. No measuring, no temperature readings, easy. Snappy glossy beautiful...
brad: “best thing i’ve seen all week”
claire: “it’s tuesday, but thanks”
LMAO
I don't know how to tell my girlfriend that her best friend is going to move in with me.
...Every other evil overlord ever.
@@maop7267 wth
I feel like Claire finally made something more in the spirit of "gourmet". Normally, it's about her trying to get as close to the original as possible. This was less so, but concentrated on improving the product.
I also think the hot pockets episode was the same way, and everyone was obsessed with how those turned out. It's fun to watch Claire try to mimick the original product, but more fun IMO to watch her use her pastry chef expertise.
Gosh darn thought I was making it up in mind. 1
@@Chocolatepuppy21 I agree in general but some themes get a bit repetitive. Like how she's done 3 pizza-related episodes so far, hot pockets, bagel bites, and pizza rolls. Pretty sure she just straight up used the same sauce for one of them too.
she always improves the things she makes somehow tho
@@amirulazizol844 you don't need to watch all episodes if you think they're repetitive lol and who are u the sauce police?
I love when Claire works till late and the sunset gives the gourmet kitchen this beautiful orange tone and the reflections in the surrounding buildings. So pretty
SAME I literally think that every single time its evening and shes still in the kitchen
I think as a former chocolatier that refrigerating the eggshells after they've been dehydrated might be a cause of some of your bloom.
Yes! I don’t get why she always think cold and tempered chocolate are friends. They’re not!
Sohla, the tempered chocolate Empress. The Temperess.
Tempress
No she tempers chocolate so she’s the TEMPERess.
yes, i love it
Clever!
Hunzi already coined Chocolate Temperor in the It's Alive Episode with Claire.
when Claire doesn't try so hard to replicate exactly the original and truly make it gourmet she really thrives
I agree!
LeAnn exactly!
Yesssss
Thats what has always puzzled me, it says Gourmet Makes not Exact Replica Makes. I wish she would push the envelope a little more in terms of it being exactly like the original.
BA, please make a show called “I’ll Ask Sohla” where the viewers can send in cooking questions for her to answer!!
Now that she quit appearing in BA videos (b/c they weren’t paying her for it, but *do* pay others who appear in the BA videos), Sohla needs to start her own TH-cam channel and do just that!!
@@HRHDMKYT Ask Babish!
Can we just talk about how skilled Claire is? The technical ability and creativity that went into this relatively "easy" episode is way above most peoples abilities.
except for tempering chocolate lol
This whole series is just "Claire's Journey To Perfecting Tempered Chocolate".
maybe it wasn’t about the snacks, it was about the tempered chocolate we made along the way
Food is nice but Claire is the real snack here.
😄 😄 😄
Chris proved in the last gourmet makes that he shouldn't make a declaration that he, himself, cannot follow.
Oh this is just a chocolate egg! There’s no way she’s using a dehydrator for this one!!!!
Anyone tempering chocolate in BA kitchen: "Sohla!"
Lol. Sohla clearly doesn't want to be the chocolate tempering person for the entire BA staff but she's too nice to tell them she's busy. 😂
@@micaylabirondo836 She's worried they won't keep asking her to taste-test various liquors if she turns down tempering requests.
TiDo!!!11!!
I wonder how much chocolate she had to temper before she became such a tempering queen.
one day the tempered chocolate explanation is just going to be a word by word cut of every gourmet makes lmao
i think claire should try:
-blowpop lollipops
-swedish fish
-dubble bubble
-goldfish
-cheetos (maybe even flamin ones >:))
She made Cheetos already in episode 3
she also made taakis which was NUTS and so good
Goldfish.. yes. Swedish fish.. yes. But the rest of the list is trash imho... oh! except Flamin Cheetos👍
@@RachelKelly How do you know they were good?... she could have lied and said they were good when they really tasted like burnt hair😝
@@JohnWayne-86ed she already made Cheetos. The rest of the suggestions are easy
“I’ll ask Sohla.” should be a in a t-shirt.
Yes! Agreed!
YES.
I'd buy 10!
MAKE THIS HAPPEN
t-Emperor Sohla
Brad: “Best thing I’ve seen all week”
Claire: “Really? Well it’s only Tuesday but, thanks”
This needs to go in the next best Brad and Claire moments
They're just naturally the best pair.
Chris is really out here taking a Squidward bite of sweetened condensed milk.
Sohla: its so good and there’s no seem!?
Claire: ofc its gourmet
THE CONFIDENCE! ❤️
Producers: Nobody knows why but Claire seems unusually happy on this project.
Claire: Well I've been allowed to use my creativity and actually improve upon the origi-
Producers: There is no logical explanation for her merriment.
Claire: I'm trying to expl-
Producers: Such mystery.
@j mula did you just go through the replies and leave this on all of them? that's cringe to me
@j mula Cringe
@j mula yikes dude.
Claire: Stahp dis Dan-
Dan: *throws a block of butter*
Claire: Ah!
Brad: “best thing I’ve seen all week”
Claire: “it’s Tuesday but thanks”
LOL
Bon apetit always makes my day 💗
Lip service
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I am so proud of Claire for finally clicking on what Gourmet Makes should really be and stepping it up to make a truly gourmet version of the Creme Egg, which doesn’t mean making it an exact replica down to millimeters measurements with nicer ingredients, it means doing a gourmet version of the snack that tastes better, looks fancier and isn’t trying to mirror the original.
Putting a chef de pâtisserie’s spin on this candy is glorious and beautiful. I thoroughly appreciate this episode despite my dislike for the Creme Egg bc of the filling, the change in the classic egg and finally, for not being true Cadbury’s Dairy Milk. It’s Hershey’s crap.
Mad respect to Claire, BA and the video crew!
As a brit, I find the US packaging of Cadbury's creme egg's incredibly disturbing
Molly Lynch wait why? lol
@@jaydock1 it just feels strange to see it in different packaging than we're used to
It's so strange seeing green on it
Agreed!!! (Canadian gal) the green is weird haha...I thought it was a mint flavoured one or something lol
Same it's really strange ( I'm Irish )
claire: hates the filling, caramel sucks, too sweet, makes her teeth hurt.
rhoda: “these are my favorite”
claire: “yeah i love them :)”
Well Claire's comments were about the caramel versions, Rhoda was referring to the originals.
Rhoda makes me want to like things too
lmao she's right though.. as a kid i could NOT eat those i only ate the chocolate part the creme and caramel were so sweet
I was your 1000's like!!!
Amirul Azizol she said she only likes the chocolate on both versions, and doesn’t care for either filling
sohla: the only person in the entirety of the test kitchen who doesn't need help tempering chocolate
shes the Temperor for a reason, duh
She’s the chocolate whisperer
She is "help"
I just love how casually Claire took those leftover eggs and made a freaking beautiful french omelette. I couldn't have made a decent one even when I'm trying my best 😂
Brad came in at the exact right moment with the mixer to be a proud dad.
Take a moment to just appreciate how freaking cool Claire’s hair is.
Is it dyed?
Joshua Wellington i think it’s natural
She helps the X-Men as her hobby.
e-girl hair!?!?
@@fuzzbuzz1122I just wondered because many are dying streaks in the front of their hair right now. It is called e-girl hair
Jar two thirds full: “it’s the best thing I’ve seen all week!”
Half-sour Saffitz: “it’s Tuesday, but thanks”
If that’s isn’t them in a nutshell, I don’t know what is
Why dooo i get the references ughhh 😂🤷🏻♀️🤦🏻♀️
Lisa this. This needs to be on a shirt 😂😂😂
In an eggshell
Blob good one
Originally Cadbury's Creme Eggs were a lot creamy and more liquid inside, certainly in Britain. They switched to a more grainy, less runny centre because of better shelf life and less messy to eat.
I'm so happy when Claire not only knocks it out of the park, but truly enjoys herself at the same time.
Brad : "It's the best thing i've seen all week"
Claire : "It's tuesday but okay"
Im loving the comment claire 🤣🤣 and i'm not suprised with how brad excited to see the machine, he literally the embodiment of a golden retriever that excited to see anything
If Brad's like a golden retriever, would Claire be like a corgi?
@@shaZam9 claire has to be some breed of a cat. I can't specify one though
Joe Kerr Definitely a Sphynx! Very intelligent and sleek aswell as a bit chatty
@@joekerr5418 What about Chris?
"The fish that can smell well is the dreaded shark. It has been found that about 2/3rd of a shark’s brain is dedicated to the olfactory bulb."
30 rock vibes
Alex: *enters the room*
Claire: *suddenly has a drink*
Makes sense lol
that's why he has his own theme song
What does Alex actually do? I get his title but does he actually cook?
Benjamin Provines I think he’s a journalist
@@BPro48 he's the drink editor for Bon Appétit. His job is to make drink recipes and reviews
Chris always looks like he is on the brink of solving a puzzle.
He is the most entertaining to watch
Can we all take a moment to appreciate the golden hour on Claire at 4:30? As well as, the sunset behind her at 5:20 ? What a nice view.
"Best thing I've seen all week"
"It's Tuesday, but thanks."
I love Brad and Claire's dynamic haha
The moment Claire started being sure that the whole thing was going well, I checked how much time there was left of the video. It's like a reflex now 😂
I let out a sigh of relief when it was only ~30 minutes and not 45+
I do the exact same thing it's not even funny
Bonilyn Teh hahahaha. I thought i was the only one
Same
When a chef makes you an omelette EAT THE OMELETTE!!!
The way Chris says “gunge” hits different
Suddenly I just imagined an alternate universe where they made Claire use the one of the many, MANY ostrich eggs they still have to make the creme eggs in a last ditch effort to get rid of them.
Omg I would love to see that but I’m just imagining how stressed out she’d be 😂
Or to get rid of the 4.8 pounds of chocolate Chris and Brad left behind 🤣
they 100% filmed like 15 epsiodes of molly messing with ostrich eggs and then saved them for later use.
The 666th like 👍
"I'll ask Sohla" is absolutely the motto I would live by if I had Sohla around.
If everything seizes, ask Sohla.
Now Sohla Powered.
I love her, too! Actually - I love them all. They all have great rapport with one another. It reminds me of some of the best coworkers I've ever had!
Sohla is like the helpline in game shows. You call her whenever you're having problems.
Sohla has quickly become one of my favourite ba cinematic universe characters. I would love for her to have a show herself.
MY FRIEND: who's your favourite BA worker?
ME: the mixing robot.
“Best thing I’ve seen all week”.
“It’s Tuesday but thanks”
DEAD😂
Me: She is going to love the caramel Cadbury
Claire: The caramel is terrible.
Me: Wow I have low standards.
And they all have high standards being chefs and all
No Claire is wrong
Your standards are not wrong. If you like it you like it.
hey we have the same name!
Rhoda had our back
Am i the only one who just loves how much sunlight comes through the test kitchen windows? And then when it’s almost sunset the whole test kitchen gets filled with orange ish sunlight im in love with the test kitchen windows
That's the Freedom Tower for you
I love you
I would die for them 😔👌
Golden hour baby
Yeah! The shots around 5:30 were so lovely!
I love the way that the whole exploration of making the inside of the egg has these experienced chefs going, "uhm, yeah, do that!". it's like cooking by braille.
I miss this show
I really love how the end result looked like, it feels like ages since we last got a gourmet makes where it actually became gourmet and not just “perfect imitation that’ll drive Claire mad in frustration”. Please let Claire be more creative and do arts and crafts in future videos! Ngl I’d be totally fine with just a video of her doing crafts wether it’s food related or not. Happy Claire is best Claire.
Foervraengd Crafting with Claire!!
THIS PLEASE, WE NEED CLAIRE AT EASE
The Ben and Jerry’s episode was the most recent one where she actually enjoyed herself and that was months ago.
Chris: *does a Chris nibble*
Also Chris: *goes in for lick*
The Night King has spoken
He approves!
omg i thought that too, like it was so good that he broke his "only tiny bites" vow
😂😂😂
somebody drop a time stamp i need to rewatch that part
K. 18:28
I really thought using actual eggs as the mold was going to be problematic, but she nailed it.
Maaaan. I miss these. The way her coworkers just hop in to give advice or ask what's up was so nice to watch. And the recipes and challenges were so cool. This channel was 30% cooking and 70% the personalities, for me. Shame it went downhill so bad after the scandal.
What scandal ? Do tell??? 🤪
Just wanted to appreciate how the camera crew probably saw the sunset at 5:20 and said, that needs to be behind claire, and changed their angle. The shot was awesome, the colour of the sunset on the windows outside combined with the warm hanging lights indoors and her apron is beautiful, and the lighting is just perfect :D
Jerry Liu I looked for this comment specifically! The colors in that scene were amazing! Definitely looks like they might have had some good fun with that shot or got a nice new lens.
Noticed that too!
Jerry Liu I’m also here to appreciate. I’m also here to appreciate the editing crew, this show and Chris’ show can’t be simple to edit (:
yessss it looked so good
Omg yes it’s beautiful
This episode is the reason why Gourmet Makes is so good. Claire’s innovation and problem solving and all these interesting elements (homemade sweetened condensed milk!??!?!!) Well done guys, this was a doozy
Her knowledge in baking and creating amazes me so so much ! Like I want to be her ! She’s just too good!! I love her !!!
I freaking love Brad and his positive attitude
YES! This is what I like to see in Gourmet Makes. No trying to perfectly replicate a recipe, just creativity and improvements all around, all the way down to the appearance. Really well done, guys.
I like when Claire makes BETTER versions of the food, not perfect recreations.
Boggesh Zahim That was the point at first: better ingredients and taste, but I feel like the producers pushed Claire too hard to make a perfect recreation. I hope they let Claire have more fun, because she was clearly much happier in this episode
Honestly that’s why i stopped watching this, I thought I was watching someone trying to improve a classic candy or something but time and time again she just tried to recreate it and that’s it.
@@ashton8289 They have to give her recognizable junk foods, so some of them can't be improved all that much. She's using better chocolate, or adding some better flavorings, but short of making something else entirely it is what it is. I'm so sick of people trying to complain about this when it's not like they can even think of something that's more 'gourmet' than what she came up with.
They are perfect homemade
@@Nocturne22 if you honestly cant think of a way to improve these foods, you need some culinary skills
Claire had been killing it lately. She had a good time with this one, ice cream, girl scout cookies, and bagel bites. It's really nice to see her having such a good time!
15:23
I don't care when this was filmed, so HAPPY BIRTHDAY CHRIS!
“Claire you’re going to have to temper the chocolate” -Chris at some point in this video
He no longer has the right to say this lol
lmfaoo
😹😹
@@bubblegumplastic didn't he like temper it correctly and brad couldn't so sohla came in and tempered the chocolate for brad?
@@articunocc1 I'm pretty sure Chris's broke at least once in that video, and he ended up deciding to waste like 2 pounds of chocolate for 10 candies.
Who else is proud of the fact that Clare did not have that many mental breakdowns this episode.
I'm tired of the mental breakdowns! I have a feeling the crew is not really nice with her, which is whack. But tbh at this point she should have it figured out already, or know to just do more research.
She still had them, she just internalized it
@@baby.goblin agree
maybe cause she had omelet and lunch break, honestly I can't do anything if I'm hungry
Can we get a Rie and Claire collab? The internet would explode.
the filling has been changed over the years I remember as a kid when we used to go to the UK it tasted different, I think it started around the time the company was sold to America we tend to change everything, you know wanting to be different and all.
America is so big that when they started selling chocolate the milk in the recipe would expire, so they added butyric acid to the recipe to make it last longer, americans then got used to chocolate with that taste (the issue is that butyric acid is also present in stomach acid, so to people outside the USA the chocolate basically tastes like vomit) so chocolate in the UK tastes sweeter and creamyer because it uses fresh milk in its recipe
Claire: *Says she’s using eggs as molds*
Me: Oh yeah, it seems right to use a clay mold made out of eggs
Claire: *Uses actual eggs as molds*
are u single
I was think to use those plastic egg molds that find during April
@@AxxLAfriku lmao
Clay is porous you might wana mold using silicone
@@AxxLAfriku dont you already have 2 hot youtuber girlfriends
I love how quickly Sohla has become the test kitchen's resident chocolate maven. She's a choco-boss and tbh, Bon Appétit is SOHLACKY to have her.
Eyyyy I see what you did there
She is the Chocolate Temperor. No other title fits.
Heron Lim Tempress of Chocolate? Chocolate Tempress? Idk trying to give her empress instead of emperor
@@indianasquatchunters temperess
If it was Brad, he could be the choco-bro.
The joy in my heart when I see a new Gourmet Makes has been posted has been exponentially grown whilst being in quarantine. I LOVE THESE SO MUCH! Also I didn't realize creme eggs were so gigantic? I only use the mini ones in my bake shoppe lol
Sohla should make a Tutorial on how to temper chocolate properly
When Roald Dahl was a schoolboy, he and his classmates were used as taste testers for the Cadbury candy company. His boyhood obsession with their creations inspired him to create the character of Willy Wonka.
Andy Greenwood wow
Wow
wow
wow
wow
Brad: “Best thing I’ve seen all week”
Claire: “It’s Tuesday but thanks”
exactly what i was coming here to type lmao
M
we saw the video
@@mooniesuki what’s the need to hate?:)
@@rosalora1445 didnt hate lol
just said we saw the video
It makes me so happy to watch her actually GOURMET this. More please!!
I am so proud of Claire on this episode!! Way to go! This looks amazing!
I love everyone's calling Sohla when they're trying to temper the chocolate 😂
She’s got those awesome biceps.
You know what in "It's Alive: Crepe Suzette" Hunzi put her in the video, she's the chocolate temeperor. I'm freaking approve that. 😆
If she's living in Avatar' universe, she's gonna be chocolate bender for sure 😂
I just love Sohla for anything tbh.
That’s because Sohla is low-key the most talented person in that room lol
*Breaking News* : Dehydrator fans in frenzy as the character makes a comeback at 9:04 after episodes of absence, possibly after a speculated death. 💀
I heard it moved to Alaska and opened a bakery
@@tilda4699 as an alaska resident, can confirm.
You realize this was filmed before quarantine, right?
@@sadddog ??? What does that have to do with with this comment?
@@mtop9152 oh my i just realized i completely misinterpreted the initial comment lmao. My bad, carry on
“I’m sure it’s not the best quality”. British people: •INTERNAL SCREAMING•
I love that everytime there is a good idea receiving praise, Claire immediately gives credit to the person that came with it.
brad was probably relieved he didn't have to construct anything for claire this episode when he saw she already made her stirring robot lol
I love how Sohla is just the resident chocolate temperer at this point
She was called The tEMPEROR in the Brad & Chris gourmet makes 😂
@@Ernie_Bernie the temperess
@@heavenlything That's what *I* said!
1k likes 4 replies
@j mula low standards
It makes me happy when people compliment Claire, like yes, give her love, she deserves it ❤️❤️
gaby biting into a cadbury egg and saying “ew” is the most relatable thing
Claire shines when she enjoys what she’s doing! She’s got a little bit of a challenge (hello, tempering chocolate), but she’s also able to incorporate creativity and improvements on the gourmet versions without feeling overwhelmed constantly...we love us a happy Claire. Also, I love episodes with Sohla and Rhoda. Great episode!
Finally the clothes are on point
literally what i was thinking through-out the whole ep 😂💕
beatriz aceiton Huh? Her clothes are always fine.
Surely at this stage we need a three part episode where sohla boot camps the entire test kitchen on tempering chocolate
oh my god YES
*THREE* episodes of chocolate tempering. My eyes will start to drip cocoa, by the end.
She makes it harder than it is.
radred609 yessssss
Korina Patchet really? I thought sohla was helpful and made it easier for everyone. It can be tricky as chocolate is so... finicky
I actually love the different shell textures and patterns.
I'm in love with Claire's personality 💓
I really love Sohla, she is just so adorable. Can we please have a series with her! It can be about cocktails or chocolate or anything!
Zandra Alafriz yes!!! give us more sohla!!!
I think she's busy actually cooking the stuff they "test". Somebody's gotta do the less glamorous part since it is a test kitchen
@@menwithven8114 I mean that's true. It'd just be cool to see her more since she's such a lively person and cook in the test kitchen
sohla also has THE CUTEST laugh ive ever heard
I am on board this
“I’m going to use real eggs themselves as a mold”
Oh god here we go
I also thought why don’t you use a plastic egg mold? There’s different sizes. 😂
But it worked perfectly!
she nailed it and had fun!! i'm so happy for her
she did great!
I was nervous, but she did an amazing job! They turned out perfect!
27:00 Claire's facial expression it's just so cute, she's so happy. Protect her at all costs ❤️
Is she in danger?
I looove Cadbury eggs. :)
There's also a chocolate-filling version of the Cadbury egg, but they're hard to find. I was able to try one this year. (Although the Halloween version is also hard to find, and I don't know how you got those and the normal ones at the same time.)
...I'm pretty sure the reason the filling of the one you opened wasn't uniform (and the yolk was mixed in some), was because of age and temperature changes and being bumped around and the such. When it's warmer, the filling melts, and when it's cooler the filling's very thick and a whipped-like solid. (In my opinion, I think it's supposed to be thick enough not to run, but still creamy and smooth.) Sometimes the filling starts separating, where part is thinner and part thicker, making it a little gross.
Nice job on your eggs. (I wonder how they would age over a period of weeks - if they would age better than the original Cadbury ones or not.)
Claire forever bringing relatable content:
"This is a shirt that's clean."
I have type 2 depression
So glad these are prerecorded so far in advance
right, without claire I would go insane
Claire, I understand. I worked with animals as a teen & I had a bunny tear my palm open with its back feet claws after it panicked when I picked him up to clean his enclosure.
Handled a # of bunnies & all sorts of animals & that buggar definitely gave me an unforgettable experience.
I am so surprised in how well they turned out. They looked beautiful