hearing how Natasha reframes even the fundamentals (cold butter in dough, finishing salt, browning, etc) helps to shed light on her larger philosophies on baking. love having talented chefs on the channel talk about how they SEE and THINK about ingredients, not just what they do with them!
I love hearing chefs talk about the thought process behind ingredients, the steps used, and the flavour profile different techniques bring out. It's truly like watching a master at work. It's why I love Claire and it's why I love Natasha this episode!
Claire collabs are so perfect. Her guests are the best accoutrement to whatever Claire is making. I can’t get enough of dessert now. Oh yeah and setting the parchment paper on fire the piece de resistance. Oh poor pineapple you made himself sad. He thought making it to Claire’s kitchen meant he was the best. You rock mr. Pineapple 🍍
Loved the tip about using the pineapple peel for syrup! Here I'm my household whenever we get pineapple we use the core and peel for tea, so it always felt weird to see people just tossing it away
It's quite a simple process really, not much of a recipe I'm afraid. Get all the peel into a pot that can go on the stove, fill it with water until the peel is submerged, then bring everything to a boil and lower the flame to a simmer, hold there until you are satisfied with the extraction and then sweetening (or not) to your personal preference. It is quite forgiving and we usually boil it from anywhere between 5~30 minutes then let it steep covered until it cools down a bit. It is excellent at any temperature and has a pretty satisfying thick mouthfeel. Having it cold and sweetened with a bit of sparkling water makes for an excellent soda. I'd also suggest adding ginger in with the peel for a spicier result! It's not uncommon to get 2 or 3 decent extractions from the same peel, but mileage may vary depending on the fruit and how long your previous extractions took.
Natasha: Also the butter we use is so fancy and it made the dough this like beautiful, rich, buttery colour, which is so nice to see. Me: Kerrygold, hurry up with your partnership with Claire 😅😅.
Hi Natasha and Claire! I tried the candied shiso but the leaves turned yellow after 24 hours. Could the reason be that I added too much citric acid? (I used 1 tsp instead of 1/2 tsp.) The pie (and shisho) tastes amazing! Such interesting flavor combination. Even my friends who don't like dessert went for seconds. Thank you so much and I'm ordering Natasha's cookbook now!
What a treat! Claire is such an excellent and respectful student/host, and I loved hearing the way Natasha talked about food and baking. I feel like every chef has their own vocabulary and Natasha’s was so fun and insightful. I’d never think to describe a syrup as bouncy or flavors as vivid, but they’re so spot on.
Hi Claire, plz don't use pineapple peel to make syrup out of it. the farmers uses a tonne of pesticides to grow them. i have watched quite a few videos about pesticides in our food. we all consume already too much pesticides through our food. and if we can avoid the amount of it, then we sholud do it. peeling vegies and fruits is a small step to cut the amount of pesticides. i wanted just help you with this. if you have the chance, plz share that with Natasha P. too. thank you Claire, for sharing your yummy recipies with all of us. thank you😘
If one didn't, for some unknown reason, happen to have shiso leaves growing outside the kitchen door, could candied tarragon leaves possibly work on this amazinglyl delicious sounding tart??
I just ordered it and I don’t even cook! Just like I did with Claire’s!! Hopefully soon I’ll get the nerve to bake from them!! They make awesome coffee table books- they’re just so dang smart, creative and beautiful looking books! These gals are too awesome!!! 👏👏🥰🥰😋🤤
It warms my heart to see people who really love their craft doing it together. Ha I have yet to find people who love cooking as much as me so this is just magical to see ❤
The reason Claire is my number one pastry chef and the reason I love these videos is all the information you pack into every recipe you make. I feel like I can never get enough of the why and how and my own baking at home is enhanced by knowing the purpose of certain choices and decisions. Excellent recipe as always, excited to put my pineapple to work! 🍍
I would top with candied jalapeño slices and ribbons of fresh mint. No offense to shiso leaves, I just don't have access to them. Frankly, I wasn't interested in this recipe, but I've changed my mind. IMO the pâte brisée doesn't impress me. I'd rather make a sturdier crust that doesn't look so limp. I love ribbons of mint with pineapple, but I also love jalapeños with it, as on pizza. In this recipe, however, the jalapeños are candied.
I know the question is not about this recipe but I was using your English muffin recipe and my dough is not very wet I followed all of the measurements. Is there something I can add to moisten up the dough?
i love claire, natasha is wonderful and of course that galette is amazing. i'm here for the editor's cat (never on the counter in this house!) at the end
Nice closer, setting the cat up to show off the book. That was a teensy treat, though. I adore roasted pineapple, so another cookbook goes on my wishlist!
What greatness….. love the use of ALL the pineapple. Easy to make and I will buy my pineapple today and make this gorgeous galette. Thanks a bunch ladies 🎉❤
I thought this collaboration was brilliant and can’t wait to make this galette! I learned so much and I’m interested in tasting shiso leaves and wondering if I might find some at H Mart. (Sheesh, what a tough crowd of commenters! Can’t believe anyone would have anything critical to say to these two talented pastry experts but unfortunately, that is what our world has become today.). Thanks so much for a terrific video!
You might! You'll definitely find kkaenip, which is similar, but not quite as subtle. Your best bet in my experience is a Japanese market. Or if you can get your hands on some seeds, it grows like a weed
@@MartinNunez-hc3gx Yep! Shiso and kkaenip, aka perilla, are not totally identical and both are easy to grow. My kkaenip seeds germinated in four days and by day six, which was yesterday, the pot was full of tiny green seedlings.
if you apply that kind of heat to the shiso on the tart, the sugar will melt so you'll lose the crunch, and the herbs will wilt (at best) or completely burn (at worst).
I Don't usually like a lot of talking in cooking demos But Natasha's are so erudite and fundamental to the process its awesome, She needs to be a channel regular!
![[Live] ศึกมหึมันส์มวยไทยสังเวียนเดือด เวทีมวยชั่วคราวสวนสยาม | จันทร์ 30 กันยายน 2567](http://i.ytimg.com/vi/pM1k6f7JXUc/mqdefault.jpg)
Good Morning! What topping are you putting on your galette?
carrot
Homemade ice cream
Fresh peaches
Apple
Ice cream and marshmallows ❤
I love when Claire does collabs and never speaks over jer guests, lets them explain everything themselves 😌
100%. I was admiring how Claire asks things like "do you do it like this?" She's got so much expertise and still leaves room for her guests
the way Natasha explains the rationale between the steps is absolutely perfect. it almost feels like I’m in an enjoyable college class for pie-making!
Same.
hearing how Natasha reframes even the fundamentals (cold butter in dough, finishing salt, browning, etc) helps to shed light on her larger philosophies on baking. love having talented chefs on the channel talk about how they SEE and THINK about ingredients, not just what they do with them!
23:04 Claire's look when Natasha manages what she couldn't is all of us at some point in our lives 🤣
I love hearing chefs talk about the thought process behind ingredients, the steps used, and the flavour profile different techniques bring out. It's truly like watching a master at work. It's why I love Claire and it's why I love Natasha this episode!
Claire collabs are so perfect. Her guests are the best accoutrement to whatever Claire is making. I can’t get enough of dessert now. Oh yeah and setting the parchment paper on fire the piece de resistance. Oh poor pineapple you made himself sad. He thought making it to Claire’s kitchen meant he was the best. You rock mr. Pineapple 🍍
Whoever decided to add the shattering sounds whenever Claire throws something in the sink is my hero.
Loved the tip about using the pineapple peel for syrup! Here I'm my household whenever we get pineapple we use the core and peel for tea, so it always felt weird to see people just tossing it away
Can you recall how your tea is made? I would love to try making it with leftover pineapple peel
It's quite a simple process really, not much of a recipe I'm afraid. Get all the peel into a pot that can go on the stove, fill it with water until the peel is submerged, then bring everything to a boil and lower the flame to a simmer, hold there until you are satisfied with the extraction and then sweetening (or not) to your personal preference. It is quite forgiving and we usually boil it from anywhere between 5~30 minutes then let it steep covered until it cools down a bit.
It is excellent at any temperature and has a pretty satisfying thick mouthfeel. Having it cold and sweetened with a bit of sparkling water makes for an excellent soda. I'd also suggest adding ginger in with the peel for a spicier result! It's not uncommon to get 2 or 3 decent extractions from the same peel, but mileage may vary depending on the fruit and how long your previous extractions took.
@@DocNyrlathotep thank you for detailed instructions!
No worries! It was my pleasure. Let us know how it turned out when you get around to trying it! 😊
Natasha: Also the butter we use is so fancy and it made the dough this like beautiful, rich, buttery colour, which is so nice to see.
Me: Kerrygold, hurry up with your partnership with Claire 😅😅.
Hi Natasha and Claire! I tried the candied shiso but the leaves turned yellow after 24 hours. Could the reason be that I added too much citric acid? (I used 1 tsp instead of 1/2 tsp.) The pie (and shisho) tastes amazing! Such interesting flavor combination. Even my friends who don't like dessert went for seconds. Thank you so much and I'm ordering Natasha's cookbook now!
What a treat! Claire is such an excellent and respectful student/host, and I loved hearing the way Natasha talked about food and baking. I feel like every chef has their own vocabulary and Natasha’s was so fun and insightful. I’d never think to describe a syrup as bouncy or flavors as vivid, but they’re so spot on.
I loved her description of sugar “sparkle”
A delight to watch! Natasha and Claire are both such great teachers. The galette looks so perfect and delicious and like the cutest pizza! ❤️
I love roasted pineapple! It’s incredibly sweet, in a good way. On a savory side of things, Hawaiian pizza is my favorite ❤
natasha explaining things to claire about dough is kinda hilarious
Literally i thought that was so weird haha
My thoughts EXACTLY
I think she's explaining it for the sake of the audience, she is aware that Claire knows all of this but someone watching may not...
this looks amazing!! as a pineapple lover i neeeed to make this
Let us know what you think!
Hi Claire,
plz don't use pineapple peel to make syrup out of it. the farmers uses a tonne of pesticides to grow them. i have watched quite a few videos about pesticides in our food. we all consume already too much pesticides through our food. and if we can avoid the amount of it, then we sholud do it. peeling vegies and fruits is a small step to cut the amount of pesticides.
i wanted just help you with this. if you have the chance, plz share that with Natasha P. too.
thank you Claire, for sharing your yummy recipies with all of us. thank you😘
Those torches are definitely not intended to be inverted. Get one with a 90° nozzle. That way the fuel canister remains mostly upright.
Hey Claire!! Can you do something with Sue and David Tamarkin again we miss the chaos!!!
SO excited for this!!! My two favourite bakers together again!
That galette looks SO good. I bet that a two person episode like this is a lot more work for Claire than a regular episode.
I love these with Natasha. The energy between them is so sweet.
If one didn't, for some unknown reason, happen to have shiso leaves growing outside the kitchen door, could candied tarragon leaves possibly work on this amazinglyl delicious sounding tart??
I really like having Natasha on the show! I love how she explains things :]
I just ordered it and I don’t even cook! Just like I did with Claire’s!!
Hopefully soon I’ll get the nerve to bake from them!! They make awesome coffee table books- they’re just so dang smart, creative and beautiful looking books! These gals are too awesome!!! 👏👏🥰🥰😋🤤
I would love a collab with Erin Jean McDowell. She is so inspiring as well
That would be awesome🤩
Salt is essential to life, so use it in as many dishes as possible!😋 The tip for adding the water to the dough is simply fabulous!
Love when Claire collabs!
Please do more collabs! ❤❤❤
Would love to!
It warms my heart to see people who really love their craft doing it together. Ha I have yet to find people who love cooking as much as me so this is just magical to see ❤
2 Lefties!
CLAIRE MAKE HI CHEWS
The reason Claire is my number one pastry chef and the reason I love these videos is all the information you pack into every recipe you make. I feel like I can never get enough of the why and how and my own baking at home is enhanced by knowing the purpose of certain choices and decisions. Excellent recipe as always, excited to put my pineapple to work! 🍍
I agree 100%
ALWAYS use your pineapple clippings!! Make tepache or a syrup like Natasha does here! Cool to see that she's trying to cut down on product waste!
That torch will invert when the flame is adjusted properly
Who else instinctively blew out the fire at 0:08? Lol love this collab!!!
OMG! Looks absolutely amazing so fun and awesome piece of dessert 🍮
Good to know I cut pineapple the same way, but I would have made tepache from the scraps 😂
I would top with candied jalapeño slices and ribbons of fresh mint. No offense to shiso leaves, I just don't have access to them.
Frankly, I wasn't interested in this recipe, but I've changed my mind. IMO the pâte brisée doesn't impress me. I'd rather make a sturdier crust that doesn't look so limp.
I love ribbons of mint with pineapple, but I also love jalapeños with it, as on pizza. In this recipe, however, the jalapeños are candied.
This must be delicious 🙂 Also the torched pineapple looks uncannily like a drawing to me 🤔
whoever this Natasha woman is, she speaks about everything so clearly and eloquently
You were great in the new episode of Black Mirror!
I love both of them. Great personalities and totally down to earth and you can learn so much ❤
Day already better ❤
so many MMMs! you just know it's incredible
Just bought the book from this video!
such a fun duo! I hope to be able to try this recipe soon.
Cant wait for you to try!
@@CSaffitz me too!
These candied leaves look so Christmassy!
We need her back
TIL I can now say I like my toast bien cuit instead of just burnt!
If Natasha started a TH-cam channel, I would watch.
Good to see her cooking with Claire again.
Yum yum yum❤
You don't own a round pizza pan???
@Futura 💋
🇺🇲 Militar dinero / 2 = $438,000,000,000 / año.
(200,000,000+ Americanos están pobre)
= $180/mes para tener comida con U.B.I 🌮
it's so funny when the editor puts expressions on the food and tools jejejeje
Great Collab!
fuck that looks so good! when they picked it up and the crust could hold the fruit by itself perfectly! i can truly imagine the flavour and texture
I think you can probably still use those cores and peels by blending them with water and straining. Probably a killer pineapple juice for cocktails.
I know the question is not about this recipe but I was using your English muffin recipe and my dough is not very wet I followed all of the measurements. Is there something I can add to moisten up the dough?
i love claire, natasha is wonderful and of course that galette is amazing. i'm here for the editor's cat (never on the counter in this house!) at the end
That looks like it would be the best pineapple (dessert) pizza, coming from a savage who loves pineapple on pizza 😂
Nice closer, setting the cat up to show off the book. That was a teensy treat, though. I adore roasted pineapple, so another cookbook goes on my wishlist!
Natasha looks like Léa Seydoux. She's stunning and an awesome chef
Claire rolling her eyes because Natasha got that torch to stay lit is sending me to Mars.
let me know why I read the title of this video as "pineapplegate" LOL
Bought her book and while looking over the index, I can’t wait to try her apricot & olives focaccia.
Can't use coconut, would the better oil substitute be more butter or egg wash? Looks tasty tho!
I love these new non traditional recipes
What greatness….. love the use of ALL the pineapple. Easy to make and I will buy my pineapple today and make this gorgeous galette. Thanks a bunch ladies 🎉❤
omg natasha's a great teacher!! i love how she explains every step
This two ladies are magical!! Pure comedy together
if she says delicious one more timmeeeee....
Mmmmmmmmm!!
Wow, this looks so good! 🤤
I love when you have guest and this recipe looks Amazing!
Can i substitute the bowling pin for a bowling ball?
This is the first time I've seen the collaboration intro -- it's super cute (:
What a joy Natasha is! This was wonderful.
Looks so refreshing perfect for summer and light and omg love that ❤
Roasted pineapple is the best! Second only to grilled pineapple
Natasha's tips and explanations were so helpful. What a great pairing!
Masterclass
I thought this collaboration was brilliant and can’t wait to make this galette! I learned so much and I’m interested in tasting shiso leaves and wondering if I might find some at H Mart. (Sheesh, what a tough crowd of commenters! Can’t believe anyone would have anything critical to say to these two talented pastry experts but unfortunately, that is what our world has become today.). Thanks so much for a terrific video!
You might! You'll definitely find kkaenip, which is similar, but not quite as subtle. Your best bet in my experience is a Japanese market. Or if you can get your hands on some seeds, it grows like a weed
@@MartinNunez-hc3gx Yep! Shiso and kkaenip, aka perilla, are not totally identical and both are easy to grow. My kkaenip seeds germinated in four days and by day six, which was yesterday, the pot was full of tiny green seedlings.
Thanks so very much for the great info! I will get seeds in the ground this weekend!
@@pegparrish3512 I got mine from Kitazawa Seed Company if it helps.
Love Natasha! So glad you brought her back!
Have amazing weekend Claire LUV U ❤
More Dessert People in the cabin!
Claire and Natasha are both left handed 🤗
I love Natasha since I saw her video on Munchies making hazelnut semifreddo.
Fun and informative video
Thanks!
Yey she's back! and with pineapple recipe!
Should they put pizza on it??
it’s my dream to cook with claire
Can i caramelise the leaves as well?
not the kind of leaves you should torch
if you apply that kind of heat to the shiso on the tart, the sugar will melt so you'll lose the crunch, and the herbs will wilt (at best) or completely burn (at worst).
I Don't usually like a lot of talking in cooking demos But Natasha's are so erudite and fundamental to the process its awesome, She needs to be a channel regular!
pineapple on pizza on crack
😂
Love Claire. But yikes, that’s the most overthought galette dough ever.
LA meets NY
Claire is a pro because if I had to deal with this LA nonsense on my own damn show I would lose my mind
Mmm
Love these collabs!!