Claire, I've been a supporter of your work for many years now. I just wanted to thank you for your continued dedication to high-quality, accessible recipes. As a college student, I can confidently say that you are one of the people responsible for teaching me how to cook! My family is not as culinarily-gifted, and they also appreciate when I (literally) bring your advice to the table. Thank you for being so good at what you do!
I was always comfortable cooking, but Claire shined a light on the world of baking in a way that made it fun and interesting in a way I had never experienced before. She is a superb teacher and recipe writer and I too am very grateful and appreciative of the hard work she still puts in with her content.
My favorite season of the year is "Claire Saffitz making holiday desserts" season. It really makes it feel like my favorite part of the year is about to begin!
Ive just recently discovered this channel and I must say I’ve never felt so comforted by videos. It’s just so relaxing and entertaining watching Claire make these incredible desserts… Which I crave every day 🥲
I spontaneously bought some pears the other day and ended up making a raspberry pear compote, it was delicious! Now I'm on a pear kick! This is a perfectly timed video. I'm going to make this for Thanksgiving!
I just made this and was so impressed with the results! It is quite time consuming but SO worth it. Delicious to the max. Thank you Claire! You have fantastic teaching skills and are a pleasure to watch. I can’t wait for Thursdays!
I love pears! I already pre-ordered 2 pear trees to plant in the Spring. One thing we can always count on from Claire is something people are familiar with, with a touch that takes it over the top. I wouldn't have thought to add the sage, but it sounds like such a perfect addition to a Fall dessert. Claire is like this generation's less "stuffy" Ina Garten.
Claire omg this looks SOOOOO good. I can’t wait to make it. But also, I’m begging y’all! Please recreate the Taco Bell Caramel Apple Empanada! It’s been discontinued, but it’s back for a couple weeks only, and I NEED to know how to make it. The final product seems a lot like this! Pleeeeeasse omg. I know y’all just did McD’s apple pie, but even if you don’t release the vid for a while, you gotta make it now while they’re still available!! Absolutely begging
Honestly, it would be so similar to this! Just substitute apples for the pears and a small amount of cinnamon for the sage. And make them single-serving size. The bake time might be a little shorter. You can do it!
Happy Thanksgiving to Claire and all you Dessert People! This looks so delicious and comforting. I’m making a special pie this year. It’s the Bon Appétit spiced pumpkin pie with hazelnut praline. It was my late mother’s favorite and I finally found the recipe ❤
Hi Claire, I love your videos, they are so clear and demystifies the challenges that we face. Any chance you would consider teaching us how to make Galette des rois? 🙏 Keep the great work!! ☺️👋
How timely! I had already decided to bring this to a Friendsgiving after my usual perusal your cookbooks scanning for any overlooked gems I hadn't yet attempted. Your recipes are truly so reliable that I have no qualms about attempting them a first time for a crowd. I'm always a little bit nervous about caramels, though, so this visual reference couldn't have come at a better time. Looking forward to making this tomorrow : )
I was so excited to see a new upload this morning! I’ve been watching your videos for years but recently, I have been super stressed studying for a big exam for grad school, and your videos have been such a comforting escape for me ❤
I just made this and it was AMAZING! And easy, although a little time consuming-but worth it. I love sage so I wish I put a ton of sage leaves on top of the pastry because getting a bite of the sugar coated sage leaves was so delicious and I wanted more of that 🤤
The pears in the caramel sauce... I'm not sure I'd ever make it to the pastry. The kitchen scrap bin is genius! I'd much rather use something like that than a garbage disposal (notorious for clogging up!). Have to laugh at all the kitties on the counters in the animated intro. A great dig at the Felix Ungers of the world. 😉
Our son is getting married Thanksgiving week so, in addition to the Thanksgiving regulars, we are baking chocolate orange pinwheel and Danish raspberry cookies and traditional English scones and lemon poppyseed scones for their afternoon tea wedding reception. It's going to be an exciting week of baking in a rental house kitchen!
Hi Claire! I literally was flipping through my copy What's for Dessert this Wednesday and decided I was going to make Caramelized Pear turnover for Thanksgiving because it just seemed right - the next day this video came out! It turned out ABSOLUTELY WONDERFUL. Thank you for the vision and care you take with your recipes.
Hi Claire ! Thank you so much for all of your amazing recipes ❤ Would you please consider making a video on waffles? Maybe different types of waffles even? Thanks from Paris, France
I used to watch the Bon Appétit channel primarily for your videos but then I stopped seeing you on there... I didn't realize you had another channel. I just found you again. I guess I got a lot of videos to go back and watch.
Love pear, good choice bringing back the pear, Claire. Are you baking using convection? If so, can you let us know so that we can adjust our ovens. Thanks!
I JUST made this and was really hoping for a video, thank you! Quick question, what is the best way to store this? In the book it says you can leave this at room temperature for a few days but when we did this the pears turned pink and rancid after a day and a half…
I guess room temp is too much of a variable? I live in a very hot/humid climate, my mom has a bakery and for this sort of pastry dessert we store it in the fridge. Whenever you're having it, just heat it up in the electric oven. I guess it won't be as good, but still fairly delicious.
Just made this a couple days ago. I had a LOT of butter leach out of it during baking and it was pooling pretty badly so I had to remove it with a turkey baster mid way through baking. Not sure what happened, my caramel was thick and I triple checked the ingredient amounts. I loved the flavor but would probably make a traditional caramel on the stove top next time rather than in the oven.
Claire's NYT Thanksgiving dinner video is fantastic. Just rewatched it, again. I made her stuffing and cranberry relish last year, which were delicious, as I'm sure everything is.
Claire! I’m confused about your All Purpose Flaky Pastry Dough recipe. How much flour is supposed to be in it? The recipe in the book says 3 cups / 405 grams, in another video you say 3 cups / 450 grams, and both of those weights yielded a lot more than 3 cups, (I ended up measuring it after weighing cuz they both seemed like a lot more than 3 cups). Did some research and found what seems to be a kinda universal conversion of 120 grams of flour “equaling” a cup of flour which would make the weight in the recipe 360 grams. Do you use a different conversion? Or is the 405 grams accurate and the 3 cups incorrect? I ended up going with 405 grams and had to add some more water, (I think it was necessary was my first time making pastry dough lol), turned out delicious, but yeah I got a bit confused during the process and some clarification would be much appreciated! Love your recipes and appreciate you! Your videos and recipes got me into baking and I’m having a lot of fun with it.
...me at 37 weeks pregnant dreaming of making this next thanksgiving 😂 or in an imaginary world where I have energy to make anything other than sustinence food.
Claire, would you recommend the same baking instructions if this was assembled in a regular round pie format? This sounds delicious, and I would love to make this to bring to Thanksgiving at my in-laws.
@CSaffitz, I plan to make this on Thursday but I'm usually the type of person that will watch the video and read the recipe, probably twice before committing. The one step that I'm a bit baffled by is the book calls out to roll the dough into a 4x9 rectangle, but the video visually appears to be a much bigger rectangle as it almost appears to cover the full length and width of the sheet pan. Is it possible to confirm, was it supposed to be 14x9? If not, I'll just attempt to lay out the pears and see what the measurements estimate to before rolling out the dough. I love the introduction of spices or herbs that are not the typical, in this case the sage. An all-time favorite of ours is the blueberry slab pie, with that hint of cardamon, just genius.
Can every thing be prepped up to the pears in the crust the day before refrigerated then baked the next day or would the dough get soggy? Or can this be baked a day prior?
Can anyone tell me when she used 2½ sticks unsalted butter (10 oz / 283g), thinly sliced crosswise, chilled. It's in the ingredients but idk if she used it.
Can we get some pizza oven videos? You built the whole thing. I wanna see what all you can do with it. Keep on keepin on!! I sure do miss some gourmet makes though. If we promise not to ask for tempered chocolate would you start a spin off series? 🥰
@@lateraladvents Allergic to Cardamom in India? That does suck. Sage is a fairly unique flavor so there aren't any direct substitutes. Tarragon and basil would probably work if you want to stick with the herbal flavors.
@Csaffitz I've been delving into keto recipes, pecan pie, pie crusts, cookies, cakes, frostings, etc. Would you have any interest in exploring Keto on your show?
Mill’s biggest sale is here-just in time for all your holiday desserts and recipes! Save $200 by 12/2 with my link: www.mill.com/clairesaffitz.
We wanna see the guys try things too! 😊
Claire, I've been a supporter of your work for many years now. I just wanted to thank you for your continued dedication to high-quality, accessible recipes. As a college student, I can confidently say that you are one of the people responsible for teaching me how to cook! My family is not as culinarily-gifted, and they also appreciate when I (literally) bring your advice to the table. Thank you for being so good at what you do!
Well said ❤
I was always comfortable cooking, but Claire shined a light on the world of baking in a way that made it fun and interesting in a way I had never experienced before. She is a superb teacher and recipe writer and I too am very grateful and appreciative of the hard work she still puts in with her content.
My favorite season of the year is "Claire Saffitz making holiday desserts" season. It really makes it feel like my favorite part of the year is about to begin!
Can you guys consider doing a blooper show? I'm thinking cat capers, reduced to giggles, unexpected fails, chickens... just fun stuff.
Ive just recently discovered this channel and I must say I’ve never felt so comforted by videos. It’s just so relaxing and entertaining watching Claire make these incredible desserts… Which I crave every day 🥲
Glad you enjoy it!
I spontaneously bought some pears the other day and ended up making a raspberry pear compote, it was delicious! Now I'm on a pear kick!
This is a perfectly timed video. I'm going to make this for Thanksgiving!
Thank you for being able to teach us all so much Claire. ♥
I’ve made dozens of Claire’s recipes and this is perhaps the best one I’ve tried, which is saying a lot. Glad to see a video for it!
I just made this and was so impressed with the results! It is quite time consuming but SO worth it. Delicious to the max. Thank you Claire! You have fantastic teaching skills and are a pleasure to watch. I can’t wait for Thursdays!
I love pears! I already pre-ordered 2 pear trees to plant in the Spring. One thing we can always count on from Claire is something people are familiar with, with a touch that takes it over the top. I wouldn't have thought to add the sage, but it sounds like such a perfect addition to a Fall dessert.
Claire is like this generation's less "stuffy" Ina Garten.
Claire omg this looks SOOOOO good. I can’t wait to make it. But also, I’m begging y’all! Please recreate the Taco Bell Caramel Apple Empanada! It’s been discontinued, but it’s back for a couple weeks only, and I NEED to know how to make it. The final product seems a lot like this! Pleeeeeasse omg. I know y’all just did McD’s apple pie, but even if you don’t release the vid for a while, you gotta make it now while they’re still available!! Absolutely begging
Honestly, it would be so similar to this! Just substitute apples for the pears and a small amount of cinnamon for the sage. And make them single-serving size. The bake time might be a little shorter. You can do it!
Yes! Please! She needs to! They're so different tasting than any other pie I've ever had. The filling is different
watching a claire video is always a great way t start my morning
Made this for the holidays and it was a HIT. Added rosemary to the caramel as well 😋
Happy Thanksgiving to Claire and all you Dessert People! This looks so delicious and comforting. I’m making a special pie this year. It’s the Bon Appétit spiced pumpkin pie with hazelnut praline. It was my late mother’s favorite and I finally found the recipe ❤
Thank you for all that you do, we look forward to watching all your videos 💞😊
I would have never thought to make a pear turnover! This is a beautiful idea!
Claire, I made this last night and will be serving for Thanksgiving, it may be the most beautiful thing I’ve ever baked
Hi Claire, I love your videos, they are so clear and demystifies the challenges that we face. Any chance you would consider teaching us how to make Galette des rois? 🙏
Keep the great work!! ☺️👋
I love this, pear is my favorite fruit. I'll try it for thanksgiving.
How timely! I had already decided to bring this to a Friendsgiving after my usual perusal your cookbooks scanning for any overlooked gems I hadn't yet attempted. Your recipes are truly so reliable that I have no qualms about attempting them a first time for a crowd. I'm always a little bit nervous about caramels, though, so this visual reference couldn't have come at a better time. Looking forward to making this tomorrow : )
Hope you enjoy it!
Thank you for preparing me for each step. It helps ease my anxiety
Claire I just want to thank you for your content please never stop and please post a canning series and a Mille feuille the Claire way. Thank yoy
I volunteer with kids in my local hospital every Thursday, love having these to watch on my walk home ❤
I was so excited to see a new upload this morning! I’ve been watching your videos for years but recently, I have been super stressed studying for a big exam for grad school, and your videos have been such a comforting escape for me ❤
Thanks for watching. Good luck on your exam!
I just made this and it was AMAZING! And easy, although a little time consuming-but worth it. I love sage so I wish I put a ton of sage leaves on top of the pastry because getting a bite of the sugar coated sage leaves was so delicious and I wanted more of that 🤤
The pears in the caramel sauce... I'm not sure I'd ever make it to the pastry. The kitchen scrap bin is genius! I'd much rather use something like that than a garbage disposal (notorious for clogging up!). Have to laugh at all the kitties on the counters in the animated intro. A great dig at the Felix Ungers of the world. 😉
Happy Thanksgiving, Claire!! Looks so yummy ❤
6:02 the most amazing knife asmr for a hot second
noticed the sound too
Love this!
By the way, you know what's something you haven't done in a while? Dessert Person Dinners! I miss that
Glorious! I’m definitely making this! Thanks Claire! Happy Thanksgiving! 🦃🍁🍽
Just checking in-what’s everyone baking this holiday season?
I'm going to bake the Dessert Person apple tart and the What's for Dessert apple galette - and ask folks which they prefer!
... except now I want to go get some pears, because Reasons.
PS Happy Thanksgiving! Thank you so much for your wonderful content and all your hard work.
Our son is getting married Thanksgiving week so, in addition to the Thanksgiving regulars, we are baking chocolate orange pinwheel and Danish raspberry cookies and traditional English scones and lemon poppyseed scones for their afternoon tea wedding reception. It's going to be an exciting week of baking in a rental house kitchen!
Overnight French toast. All the work the day before, throw it in the oven the day of.
Soo relaxing to watch your videos! Thank you!!!
I made this for Thanksgiving. Loved it. I'll definitely make again
Pears! Wow! I never think about them. I don’t think I’ve had one in 10 years. Might have to buy a bunch soon😊
Thank you Claire for Sharing this recipe! Made your cherry pies this spring and I am since converted to your fruit and pastry religion 👌🏼👌🏼👌🏼
Hi Claire! I literally was flipping through my copy What's for Dessert this Wednesday and decided I was going to make Caramelized Pear turnover for Thanksgiving because it just seemed right - the next day this video came out! It turned out ABSOLUTELY WONDERFUL. Thank you for the vision and care you take with your recipes.
OH YUM! Yes, that makes me want to hold it, and I can just imagine the tastiness!
that's an epic corner piece!
Wow, it's so beautiful and festive! Gorgeous!
Hell yeah brother!!!!!!! Claire upload💅🏻💅🏻🫶
Hi Claire !
Thank you so much for all of your amazing recipes ❤
Would you please consider making a video on waffles? Maybe different types of waffles even?
Thanks from Paris, France
i loved the edit of the beauties in this episode
Thank you so much for the wonderful recipe and video! Much love!
I can’t wait to try this. Thank you Claire. ❤
Looks absolutely beautiful thanks so much for everything you done for us love you Claire 😊❤😊😊
Happy holiday and happy weekend Claire! Cheers 🎉
I used to watch the Bon Appétit channel primarily for your videos but then I stopped seeing you on there... I didn't realize you had another channel. I just found you again. I guess I got a lot of videos to go back and watch.
Welcome!!
Love pear, good choice bringing back the pear, Claire. Are you baking using convection? If so, can you let us know so that we can adjust our ovens. Thanks!
I JUST made this and was really hoping for a video, thank you! Quick question, what is the best way to store this? In the book it says you can leave this at room temperature for a few days but when we did this the pears turned pink and rancid after a day and a half…
I guess room temp is too much of a variable? I live in a very hot/humid climate, my mom has a bakery and for this sort of pastry dessert we store it in the fridge.
Whenever you're having it, just heat it up in the electric oven. I guess it won't be as good, but still fairly delicious.
Happy thanksgiving Claire and ur family and ur amazing inspiration love ur recipes 😊❤😊❤❤
Love your channel! Just wondering if you guys have any eggless/vegetarian/vegan recipe videos or playlists? I would love to try them 🫶🏼
yaaaaaaay I cannot wait for turkey day! thank you for sharing Claire
Just made this a couple days ago. I had a LOT of butter leach out of it during baking and it was pooling pretty badly so I had to remove it with a turkey baster mid way through baking. Not sure what happened, my caramel was thick and I triple checked the ingredient amounts. I loved the flavor but would probably make a traditional caramel on the stove top next time rather than in the oven.
Claire, we need a 2 hour video of you cooking a full thanksgiving feast? Thank you!
Go to the New York Times food page
Claire's NYT Thanksgiving dinner video is fantastic. Just rewatched it, again. I made her stuffing and cranberry relish last year, which were delicious, as I'm sure everything is.
Thank you everyone!
making this tomorrow!! can’t wait :)
Ooh not enough pear desserts and what happens Claire does pears. I love French pear tarts so this is my jam
I kinda like the uncut pie edges at the end. 😋
I love pears 🍐
This is my Super Bowl
Love the chicken cam!
Looked great.. I am so hungry now. lol Thanks for the video
Claire is my Martha Stewart👏🏻
Happy Thanksgiving!
Shout out to all the pear
All me and my homies love Claire.
Claire! I’m confused about your All Purpose Flaky Pastry Dough recipe. How much flour is supposed to be in it? The recipe in the book says 3 cups / 405 grams, in another video you say 3 cups / 450 grams, and both of those weights yielded a lot more than 3 cups, (I ended up measuring it after weighing cuz they both seemed like a lot more than 3 cups). Did some research and found what seems to be a kinda universal conversion of 120 grams of flour “equaling” a cup of flour which would make the weight in the recipe 360 grams. Do you use a different conversion? Or is the 405 grams accurate and the 3 cups incorrect? I ended up going with 405 grams and had to add some more water, (I think it was necessary was my first time making pastry dough lol), turned out delicious, but yeah I got a bit confused during the process and some clarification would be much appreciated!
Love your recipes and appreciate you! Your videos and recipes got me into baking and I’m having a lot of fun with it.
Can this be made a few days before and frozen? Looks delicious!!
...me at 37 weeks pregnant dreaming of making this next thanksgiving 😂 or in an imaginary world where I have energy to make anything other than sustinence food.
Claire, would you recommend the same baking instructions if this was assembled in a regular round pie format? This sounds delicious, and I would love to make this to bring to Thanksgiving at my in-laws.
That seems about right, just remember times are always a suggestion.
Thanks Mill
Do you have a homemade stuffing recipe? I would love to see that on this channel.
She does it’s on the New York Times website.
Claire is so pretty… Harris is blessed
Can you make the filling the day before? Will it be okay in the fridge overnight?
@CSaffitz, I plan to make this on Thursday but I'm usually the type of person that will watch the video and read the recipe, probably twice before committing. The one step that I'm a bit baffled by is the book calls out to roll the dough into a 4x9 rectangle, but the video visually appears to be a much bigger rectangle as it almost appears to cover the full length and width of the sheet pan. Is it possible to confirm, was it supposed to be 14x9? If not, I'll just attempt to lay out the pears and see what the measurements estimate to before rolling out the dough. I love the introduction of spices or herbs that are not the typical, in this case the sage. An all-time favorite of ours is the blueberry slab pie, with that hint of cardamon, just genius.
14x9 does seem to be the correct dimensions.
Does anyone know if you can substitute dried sage for fresh ? I am living in Porto Portugal and having a hard time finding fresh😊
Wow, Claire! You probably get fantastic eggs from those chickens after feeding them your ground food scraps!
is there a link for the flaky crust?
Can every thing be prepped up to the pears in the crust the day before refrigerated then baked the next day or would the dough get soggy? Or can this be baked a day prior?
I can't believe Claire is the bay harbor baker.
Excuse you, that looks so delicious and good.
Can anyone tell me when she used 2½ sticks unsalted butter (10 oz / 283g), thinly sliced crosswise, chilled. It's in the ingredients but idk if she used it.
It's for the pastry dough - see page 331 from the "What's for Dessert"
I may have missed it, but is this something that can be kept at room temperature after baking? Or does it need to be refrigerated?
ty for more fruit recipes
what's a realistic replacement for the caramel? can I use reduced heavy cream and raw sugar instead?
I need a “verdict: mmm” shirt
From the one angle before she covers the pears they almost look like chicken legs 😆
Can we get some pizza oven videos? You built the whole thing. I wanna see what all you can do with it. Keep on keepin on!! I sure do miss some gourmet makes though. If we promise not to ask for tempered chocolate would you start a spin off series? 🥰
"claire recreates" already exists, go back a few videos, she's done a few
Hi...we dont really get sage in India. What can be a suitable alternate?
Cardamom and pears go really well together.
@kjdude8765 yup...allergic to cardamom 😥
Also, generally wanted an alternate substitute
@@lateraladvents Allergic to Cardamom in India? That does suck. Sage is a fairly unique flavor so there aren't any direct substitutes. Tarragon and basil would probably work if you want to stick with the herbal flavors.
Can't wait! ❤
Could you make it with apples? 🤔
It really is begging me to eat it lol
@Csaffitz I've been delving into keto recipes, pecan pie, pie crusts, cookies, cakes, frostings, etc. Would you have any interest in exploring Keto on your show?
Yummmm!
The ingredients list mentions 2 1/2 sticks of butter thinly sliced but seems to never be used...? Or did i miss it?
What a delicious recipe! You’re glowing, Claire!
Does she have a bun in the oven?
@@jml4774 What the hell??
@@andrewchen9810 that means "is she pregnant?"
@@MarkStoddardyeah, why would you speculate about somebody like that? It’s literally none of your business???
chickens eat food scraps too, nice to have something to compost tho.
Missed opportunity: Pearamel turnover
I think I'd fill my turnover with chili and cheese. LOL
Is anyone else confused why the recipe ask for so much flour and butter
#Resist Carbs