Pastry Chef Attempts to Make Gourmet Reese's Peanut Butter Cups | Gourmet Makes | Bon Appétit
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- Опубликовано: 4 мар 2019
- Reese's Pieces, Reese's Miniature Cups, Reese's Sticks, Reese's Big Cups, Reese's Big Cups Stuffed with Crunchy Cookie, Reese's Big Cups Stuffed with Reese's Pieces(!), Reese's Pumpkins and a million other Reese's variants. But there shall only be one Reese's product that Claire gourmet-izes: the classic Reese's Peanut Butter Cup. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Reese's.
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Pastry Chef Attempts to Make Gourmet Reese's Peanut Butter Cups | Gourmet Makes | Bon Appétit 
Хобби
Get your Half-Sour Saffitz shirt here! bit.ly/2S2kiMl
I'm addicted to Reese's so you can understand the hype I am having for this video.
Best series, seriously, I guess we should name the Claire fandom, she’s no less than a celeb!
Yeah argent, eClaires is really innovative!
Bon Appétit Can you make homemade oatmeal creme pies!!!!!?????
I WANT A SAFFITZ TSHIRT😍
It says the campaign has ended!!! I need it!!
chris: shouldn’t you be tempering chocolate?
claire: y’all hear sum?
denisse the accuracy 😂
ohmigod i love this comment but i'm not going to like it because it's perfectly at 666 likes right now LOL
It's at 777 right now what luck
Some Advice: don’t watch this when ur hungry
It’s a 888 rn
I love how claire asks everybody in the kitchen their opinions until she finds someone who agrees with her plans so that she can have some excuse to follow her original ideas haha. thats so me
I love when it fails, like how absolutely no one was letter her get away with using store bought peanut butter.
Dad, can I? Dad: "Go ask your mom." Mom asks "What'd your dad say?"
YEET I was your 1k liker!!
Gabriela Rodriguez no she she’s not. She is obviously incredibly talented and creative but the fact is she works for this company. So many of the decisions aren’t hers to make. So it’s actually pretty clever that she gets advice that’ll help her original plans. Also she is not going around asking for compliments, it’s part of the show for her colleagues to weigh in and give her advice. Stop being a hater and jumping to conclusions just to make yourself feel better!!!!
If you watch closely you can see her slightly squinting deflecting the verbal attacks.
Claire: asks someone for their opinion
Also Claire: that’s the wrong answer
Me in math with my teacher honestly
Molly and Carla when asking people about potatoes
That's basically how people think when it comes to healthcare and politics...
She may be a pisces.
She doesn't need that kind of negativity. 😁
"i think it's unsafe to use the canned air" thank god you figured this out i was hyperventilating lol
same I was dying over her like noooo
Whoa a top scoring comment that doesn't mention her name. That lady could start a cult.
It would have been fine if she'd kept the can veritcal though.
The whole canned air thing was stupid. She didn’t need to use air to spread out the chocolate because she’s doing a small batch and using different ingredients. It’s only used in factories because they’re making hundreds at a time. Just adding more boring filler content into these videos
Anonymous [26490] true but it still wasnt toxic like she thought it was
Chris: Claire you need to milk the cow, grow the cacao, grow the peanuts...
Okay but do you wanna just watch her melt chocolate, throw it in a mold with some Smuckers, and call it a day? That's like a 3 minute vid, tops
@@donpiano2397 as in.. she has a baby that's a cow? or as in she delivers the cow's baby?..
@@donpiano2397 i approve
@@Yourantsally woosh
Karina Patel I completely agree!!
nobody:
chris: temper the chocolate
You must unless you use compound.
Tempering evenly distributes the various sugar molecules to get the best texture and flavor, and also the shine.
@@madmagyver9981 It also gives the chocolate a distinctly un-Reese's like mouthfeel. Tempering is a no-go.
If it were easy to make them the way Reese's does it, we'd all do it. They have a whole series of things they do to get them right, they've just perfected their system and can do it on a mass-production level.
@@RabidDogma you have to understand, the mass produced recees peanut butter cups use compound not chocolate, so there is no need for tempering, also the filling is not really peanut butter. Yes there are peanuts but in order to be able to work with the product it has to be altered.
Also never cool chocolate in the refrigerator, it should never get below 60 degrees or above 68 for good quality chocolate.
I had unbelievable fortune to spend two weeks one on one with the worldwide expert on chocolate while working for Hebert candies in Shrewsbury MA.
There is nothing like learning from the best of the best, a truly humbling and uplifting experience.
Claire should break out the sound vide machine and temper chocolate with that!!!! It's way easier and fool proof
@@madmagyver9981 still tempering the chocolate would stray too far from the Reese's taste and feel. There are peanut butter cups where the chocolate has been tempered but they taste drastically different. Yes it's a gourmet Reese's, but the flavor should allude to the original. Otherwise the video would have to be titled gourmet peanut butter cups and leave the Reese's name out of it.
3:27 "Silent. Like yogurt." This is the funniest thing that's ever been said on this show.
Cristina was there for like 2 seconds and it was enough to bring me to tears
jmtucker7 i don't get it can someone explain
@@sawsawsuka turning the feel of the bite in your mouth into sound in your ears to be more in touch with how food tastes on a level usually said as "refining the pallet"
sorry bobbi
@@alice-gv9kb turning the feel of the bite in your mouth into sound in your ears to be more in touch with how food tastes on a level usually said as "refining the pallet"
If anybody happens to care, the reason canned air is cold is something called the Joule-Thomson effect. Most gases that are under pressure and expand quickly, like air leaving a bottle of canned air, drop in temperature.
Yeah, it's how air conditioning works.
Ya she was only getting that liquid burst because that’s what happens when you hold the can upside down or at too much of an angle for some reason. Would’ve been plenty safe to use
@@procrastinator547
Cue an "akshually" here, but this is a potentially interesting tidbit.
These cans of "canned air" are not actually compressed air. When storing a gas, it takes up less space in a liquid state (in fact most of the gases we use are stored in a liquid state). At room temperature atmospheric air would require extreme pressures to be liquid. Most air dusters use hydrofluorons, and because of the fact they can be abused substances manufacturers will often put bitterents into the mixture. You probably wouldn't want to get bitterents into your food.
@@procrastinator547 its not safe to use either way?
best ever ya it probably it would’ve been plenty safe. She didn’t need it tho. Those bitterants and other chemicals disperse immediately. You’d breath in just as much if not more just in your day to day life.
i love that claire really doesnt wanna make peanut butter, so when someone tells her she should, she just asks another person. She is such a character lolll
Me to my mom and dad 😂
You mean she is such a mood
and she has a master blender and it literally takes her like 10 mins. it's your job lady..
And all she has to do to make peanut butter is toast some peanuts and grind em up. Then add vanilla, salt, and sugar syrup... I literally thought that it took way more to make peanut butter. I'm gonna start making my own peanut butter since it's that damn easy.
@Sean Ramey And it's so good. You can add your own ingredients as well, like cinnamon and honey. I make a combination peanut/cashew butter, more cashew than peanut, cuz peanut overwhelms easily. Good luck!😄
I want more Christina : "Non-tempered, dull-as-hell, silent ... like yogurt" Freaking hilarious.
yolowell I know right she’s so underrated I actually really like her presence in the kitchen :(
yolowell right?
Silent is the reason I can eat these in the middle of the night without my partner knowing 😂
I love her, she's my favorite. Always hilarious!
she said yoga not yogurt lol
Claire is such an enigma like in this video she pulls a geometry formula out of thin air but in the Jelly Belly video she thought she could mix melted wax with water
I love how she tried like 5 different tools to spread the chocolate and finally settled on spoon.
Lol
I'm so glad they didn't let her use store bought peanut butter.
Yeah. There wouldn't have really been much challenge otherwise. And the peanut butter is a kinda important part of a reese's hahah.
@@weaouw Yea, I don't get that, she wanted to use premade peanut butter the video would have basically been "How do dip peanut butter disks into non-tempered chocolate" :P
I was disappointed that she even suggested it. If you can't be bothered making the peanut butter, don't make the episode!
@@KalebPeters99 I think she realised that in the end. And also I can't really blame her for being a bit tired and even frustrated doing this stuff hahah, since she has to still keep making new episodes one after another, just when she gets to sigh in relief from succeeding in making one thing.
@@Ajial01 I don't think tempered chocolate suits them though, you don't want the cup to shatter when you bite it.
This week on Gourmet Makes: Claire tries to murder everyone with canned air for continiously tormenting her with this show.
Candy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I really miss this series
This show is like the gourmet version of The Office
YES.
"The Kitchen"
This is spot on.
yes
In the absolute best way 🙌
I'm starting to imaging that Claire was the kid that asked mom for something and then when she was told no, asked dad.
Yeah son, mom can make you some
Androidbirds , lol not everybody has a dad to ask
@@kiaratavarez6387 Or a mom to ask
@@kiaratavarez6387
lmfaoo
kiara daniela: My little sister didn't have a dad to ask so she'd ask me and I'm like _"I have no power here, what are you doing? Trying to get us both in trouble!!?!"_
Honestly, Claire asking everyone until she gets the answer she wants is so relatable.
The entire time I’m thinking
“WHY DOESNG SHE BANG THE PAN ON THE TABLE TO GET THE TOP COAT OF CHOCLATE SMOOTH?????”
because thats so fast and they want to make the video longer.....nooo just kidding, they didn't figure it out.
@@JustOurWay She eventually did. I was scratching my head at that too. Keep banging and the air bubbles will come out without the use of a torch, too.
Just a little tap on a table bc if she bangs the peanut will sink to the bottom
literally every episode goes like this
Claire: here is every variety of this candy
Also Claire: but we are going to go with the classic
grace k the product placement pays for the production
@@Tehcarp do they actually get the placement paid for?
Also the part where she eats it and feigns disgust at how overly-sweet/salty/delicious it is and how it offends her advanced palette
Dennis August but it usually is overly seasoned?
Charles John Thompson III yeah you ever wonder why they have 50 pounds of every type even though they don’t use it hahaha
Bruh Claire almost poisoned the office
TheArtRooster kills your brain cells real quick
DutchGreen Gaming you don’t have health teachers?
No she wouldn’t
The gas evaporates pretty quickly, you just don’t want to breath it in
@DutchGreen Gaming a HIGH school *ba dum tss*
@TheArtRoosteryes, you can get high from it. but it's also EXTREMELY dangerous and pretty likely to kill you. idk why these teenagers huff cans of pressurized air and play with their lives when it's like, just buy weed instead, damn
as a huge reeses fan, thank you for not tempering the chocolate
Idk what they’re talking about. I’ve had so many Reeses’ stick to the paper.
Claire: "I don't think I need to tempe-"
Chris: "You need to temper the chocolate, Claire."
I think it's hilarious in the beginning of the video she mentions how she loves to put her Reese's in the freezer and then eat them straight from the freezer, which of cores firms the chocolate so that it snaps when you bite it, but she refused to to temper the chocolate.
I mean to be fair she asked other people what they'd prefer from their pb cups and more said soft untempered chocolate.
*of* *cores*
I actually wish I could have the center frozen but the chocolate at its regular room temp softness. That sounds heavenly. Also, I don’t recall the chocolate ever getting to a snap level of hardness when frozen. I recall it being more like a stage between the bite of a well set fudge and snap level. Like semi firm.
The irony of this 😂😂😂
Yeah!
Protect this women at all costs
alternative title: Chris bullying Claire and also, somehow, soft chocolate
LOL bullying?? you were the kid in school that got told his shoes were dirty and thought everyone hated you and you were being abused.. lmaoooo.
oShadowkun I just know you’re not fun at parties
"We can do that. We can get canned air, from like Staples"
claIRE NO
I know right my sister sprayed me in the face with canned air as a kid. That bitterant in it spreads
the moment she said that i hoped to god she wouldn't. (apparently the air isn't normal air and its actually toxic to humans)
Corey fun fact they put this bitterent into all types of products to keep people from eating and breathing things they aren't supposed to, like paint thinner I think and a few other products
I've seen nailed it, they make like food grade canned air for stuff. Lol
I use it on my computer!
Clare not wanting to make peanut butter is me running away from my responsibilities
More like her not wanting to temper chocolate lol - she actually made peanut butter (or close to it), but she never ended up tempering chocolate!
Making pb is an extremely easy task. Literally just pulse the ingredients in a blender/food processor. It can be as simple as peanuts. Maybe toast them, maybe add salt, maybe add honey. But 5 mins is all you really need.
I really wanted to see what tempered chocolate reese's looked like. They sound bomb af.
it would look the same it just makes the chocolate harder
no
Me too. Reese’s with a nice snap would be cool.
Justin’s pb cups, they sell them at target.
The top would crackle and fall off after a bite. It would suck
normal people: its great
claire: DeLiGhTfUL
"Silent... like yoghurt." My favourite quote from this series.
Christina is so funny! We need to see a video from her 😂
Derek Charette who hurt you? lol
@Derek Charette Oml stop you're making Americans look bad
Quiet as a mousse
@Derek Charette it's not like you don't make mistakes or anything...
chris morocco needs to make a tempered hyperbolic paraboloid dish next time
adss1230 🤣🤣🤣🤣🤣
OMG, IT WOULD BE REALLY COOL IF HE DID THAT THOUGH
HAHAHAHAHAHA im done
Best comment ever omfg
Yes
i really would have liked her to make a Reese's with tempered chocolate to see how different it would be.
The problem with the chocolate being tempered is that, when you bite down, it would cause the peanut butter to ooze out.
“Stop trying to make tempered chocolate happen, Chris, it’s not going to happen.” - Claire, probably.
*Pastry Chef Doesn't Want To Make Gourmet Reese's Peanut Butter Cups
Van Houten understandable
lmfao exactly what i was thinking
Claire: "this can't be improved"
She always complains
You should make gourmet pop tarts
The universe can't handle that kind of paradox.
Please, Claire. Please PopTarts. My wife keeps suggesting it every time we watch a new one of these.
Great idea 🐵
YESSSSS
Samuel Blondahl pop tarts are already gourmet in its ownself
That scene where chis is telling her that she "needs to bring something to this" kills me, great editing
This is incredibly easy compared to the others.
Yea,no mental breakdown
Yeah I used to make these all the time when I in grade school, because my mom wouldn't buy candy but we always had all the ingredients. I watched Alton Brown make them. You can just microwave chocolate chips and the filling is just pb mixed with powdered sugar. 10 mins tops.
Chemical engineer here. The canned air contains a few different nonflammable compounds. Typically difluotomethane. Some people use this as a way to get high(extremely dangerous, imagine brain freeze but in your lungs). I know of someone who died from freezing their lungs. Thus a buttering agent is typically added. The reason the air is cold when leaving the container can be explained by the ideal gas law. PV=nRT the gas leaving the container is going from high pressure to low pressure. To balance this the temperature drops. When held upside down the difluoromethane exits as a liquid because the pressure is high enough in the can for the gas to be in the two phase region, gas and solid state existing simultaneously.
For a sec I thought you wrote brain damage. I nearly fell off the chair, what brain?
Kit Farman it’s called Pam
@@KazyEXE Bittering agent.
She said canned air and i was like "CLAIRE NO"
When she put that kn and said it was air and used to clean computer, the first thing i thought of was people getting high and its def not just air!
*whispers* you’re the only person who wants the chocolate to be tempered
Lmaoo
Hahahaha!
say that to ann reardon
Yoongilagids 😂
he wants it tempered because it's more fun to make her do more work lol
Chris: "I think you need to temper the chocolate"
Claire: "I'm just going to continue to ignore that"
b i g m o o d
I'm so late. BUT. They could've used a blow dryer on the cold setting for spreading out the choccie top layerrrrrr
the texture of reese's peanut butter is due to having less fat, so adding something like peanut flour (sometimes called powdered peanut butter, defatted peanuts ground into a powder) would help give you that "fluffy" kind of grainy texture
This is also a good product for getting natural peanut flavor into beer.
or by using tapioca maltodextrin
@WildBoer Why would you do that? Did the person drinking the beer wrong you in some terrible way? ;)
You sir belong in the test kitchen and not in the comments
@@wildboer who hurt you?
pisses me off i cant taste what she makes
You could follow the recipe at the end...
Tara Lynne that’s a whole mood
Tara Lynne you haven’t posted in 8 months, give us content.
Lol 😂
Tara Lynne omg this is it
To make regular store bought peanut butter into the consistency of Reese’s peanut butter, just mix in powder sugar.
This is the best episode of The Office I've ever seen
Can we get some Cadbury Eggs up in here, Claire? Just had one and thought of you. Try tapioca flour for the peanut butter. That was the first thing I thought would make the filling that texture you were looking for,
NOT ANOTHER COOKING SHOW I had one and thought the same. The white fondant with the slight separation is key imo.
amsayyy I remember thinking about the filling and getting a caramel flavor. It’s such an odd but amazing treat to watch her try to make
Yes, yes. A thousand times yes. The Easter Edition of Gourmet Makes should be Cadbury Eggs!
Creme Eggs - not just Eggs, as they also make Mini Eggs, and Easter Eggs
Literally came to the comments to say "Cadbury Eggs"
Merch: I'm not tempering the chocolate.
Mellissa YES
Haha awesome idea!! Love you Mellissa!! ❤️ I watch every one of your videos. Claire is my fave from BA!!
Also Merch: Anything but Hydration
I would buy that
Claire could have probably used a blowdrier to do the chocolate flattening
Bon Appetit: “So, Claire this time for Gourmet makes-“
Claire: *n o, n o t a g a i n*
Everybody: Claire what do you have?!
Claire: Canned air from Staples!!
Everybody: NO!!!
You don't like the taste of bitterants and fluoroethanes in your candy?
Omg right? The whole time I was like "Claire honey noooo the bitterants!"
I had the same thoughts
Once I had a bottle of canned air burst after it fell off my desk - It made the air in the room itself taste unbelievably bitter for the better part of a day... 0/10 would not recommend.
Claire: I'm walking on sunshine!!!
Gourmet Kinder bueno please! Interested in how it could be done.
Kinder eggs with the surprise toy inside and everything.
Yes!¡!!!!!
Excuse me. Kinder Bueno is already gourmet.
Omg yes that's the only chocolate bar I eat
Now, I love the regular Reese’s, but Reese’s eggs, trees, pumpkins, hearts, ALL the holiday shapes are the best!
I love how everyone came together to try and solve the canned air problem
I love how Rhoda (Lady with the heat gun) entered the frame enthusiastically while declaring her love for the heat gun
The editing on these vids is always superb!
american people are so adorable geek for me
"Y'know, just as important as purchasing tools is maintaining them. I'm not mad.... just a little disappointed." --Dad Brad
"Are you talking about me?!"
"....no....."
Brad's not old enough to be my dad, but I wish I could have a drink with him and let him give me life advice.
@@junkiejackflash same, he could however be my other brother.
Could you imagine the excitement telling your 6year old self one day you’re going to be making candy and chocolates in front of millions of people and that’s your job?!?
1950: we will have flying cars in the future!
2019: *can of air*
*What About Making Gourmet Kinder Bueno?*
YEEEESSSS
Finally an interesting suggestion
I keep asking for this every week, I think Claire is just too intimidated by it. It'll probably break her
10,000 Subscribers With Videos Challenge YESSSS
We need them to see
Can we have toblerone!!!!! I really want to know how they make the honey nougat in there! I would just have a whole pice of the nougat just by it self!
Yes! I love toblerone!
Yesssss!!!!
I feel like that's gonna be a tough one, but I also really want it to happen!
As much as I love toblerone, It's just an riagular shaped milk chocolate with nuts and some nougats. Would it be really much of a chalenge ? (except maybe to get the form right ?)
S. M. That nougat is very hard to make i think, that would be the biggest challenge, cause normal nougat is more or the milk flavor with sticky texture, but the one in toblerone it taste like honey and hard caramel texture, i even try to find a recipe for that, but still couldn’t find any.
Rewatching this for the nth time. I just love how on point Chris's comments are. This is the gourmet version after all...but I also love it when Claire enjoys what she's making and trying.
BA: Supplies every form of the candy as possible
Claire: Yeah lets just do the original
The company Jelly Belly brands their jelly beans as "gourmet"...
... So, could you make gourmet gourmet jelly beans?
yaaaaaaas
I'm here for it! YES. At least 3 flavors, her choice.
That's a great idea. They could do gourmet flavors. I'm not sure what that would be, because I'm a heathen. Maybe champagne or tequila lime, creme brûlée.
Impossible 🤯
Claudia Sketches , iv seen it done , using a toy cement mixer that can be left to run for a few hours
The actual challenge is to watch this video without wanting to eat Reese’s.
So true!!!!🤣🤣🤣🍽
Yeah, well, I failed that one. I'm sitting here eating white Reese's peanut butter eggs. Those have even more peanut butter in them than the cups!
Easy, it's called allergies xD
Alchemist's Fire ikr I was legit going to reply that but I wanted to check if anyone said that
I saw the title and wanted reese's pieces 😂
my brain whenever Claire pops up: a child
Claire really is the type to disregard advice if its not the same as hers 😂
Man that dude REALLY wants you to temper the chocolate
She should've just *air brushed him in the face*
No CHRIS is great
He's seen your comments, rest assured.
Edit: typo
Poli Flowers TEMPER THE DAMN CHOCOLATE
I think it's supposed to be tempered. I mean, when they're warm and melty, they seem not tempered; but sort of freshly store-bought...they seem as tempered as a snickers.
I never had Reese's (I'm Dutch) and I followed Claire's recipe to "try them". It worked so well and they taste amazing!
Jamin heeft ze!
@@aur2639 klopt kwam er bij toeval achter ik heb ze een paar weken terug gehaald! 😊
@@dagmare940 Smaakte jouw versie net zo als die uit de winkel? Toevallig heeft mijn Jumbo (Tiel) ze ook!
@@AnaisAzuli de echte zijn veel zoeter 😁 verder hetzelfde
Yes I agree with all of these Dutch comments that I cannot understand
"Chocolate is too soft" *kinky smile
Chris is the best XD
She is so amazing! Sort of like a scientist but food scientist! She can literally make anything!
Sounds like Chris is having a TEMPER-tantrum
got eeem
Lol comment of the year right here!
You win 😂
😛
I love how Chris is the most honest critic Claire has. And I feel that his opinion matter to her a lot. He is not gonna agree if its not really good. He is 100% honest with his opinions and suggestions. He is genuine. And always there to help Claire achieve a better result. 😍
Yes! Yes yes yes yes yes yes yes!!
100%
I totally agree!
I still think she made the right call not tempering the chocolate though haha.
This comment.
I think he's honest, but I think he has poor taste in chocolate candies. A tempered chocolate peanut butter cup? Just why. That sounds like a downgrade.
@@Nekufan1000000 To be fair, "Unreal" brand have tempered chocolate and are *amazingly* good.
Many years ago we made these in Home Economics in middle school. We added powdered sugar to the peanut butter to get that perfect Reese's texture.
Is it just me or is this woman fantastic lol
You should make a pop tart.
Yesss
VIP SiDEZ how is this still not the ONLY COMMENT THAT MATTERS
That's a no for me dawg. If she can make them taste better then the cardboard taste that usually have and put more flavoring in the middle then maybe she should try it.
@@cakilguldal1 true
Claire: so Chris is it good?
Chris: well yes but actually no
7:50 This is actually very interesting! The reason canned air comes out cold is that canned air isn't actually air. It's a gas that, when pressurized, becomes a liquid in the can. When you spray it, it becomes a gas again; and just like water needs heat to become steam, this liquid draws in heat from the air around the can while it's turning into a gas. So it isn't actually cold itself, but it cools the air around it.
When you hold it upside down when spraying (which the label should tell you not to do) you're spraying out the liquid directly, instead of it turning into a gas in the top of the can.
I love this woman with all my heart
Amiel and Claire's friendship is so underrated he's always so encouraging and Claire seems so reassured every time she consults him 🤧
unlike Chris 😝
rem tromol ixd
*Chris livin' rent free in her head this whole episode.*
Claire:
Chris: it's free real estate
Was truly shocked to see a Gourmet makes video that's 19 minutes long. Proud of you Claire👍
The real question is, how do these gourmet Reese's Cups taste when frozen?
I mean, are original frozen?
No but they’re better that way
*PLEASE DO THIN MINT GIRL SCOUT COOKIES*
Ella Blue they have recipe on lock and key
Lanacology You do realize this series is about Claire discovering alternate recipes, no?
I am starting to suspect the episodes are sponsored by the product. I'm not sure GSA would sponsor her to do this since they are not-for-profit. Would be such a great one though. Or Samoas because those have so much "gourmet" potential!!
Ohh ya
I think you have to temper chocolate for those...
This attempts episode doesn’t count, Claire didn’t suffer enough.
she poisoned a cup, got harassed for not tempering the chocolate, and had ptsd when brad scolded her. i think thats pretty average suffering
I actually kind of agree that a big part of the appeal of this series is seeing how even a highly trained professional can still struggle in the kitchen.
It gives me an appreciation for how insanely efficient snack food production is if we can go down to 7-11 and buy them for $1.29 at any time of day.
😂😂😭
It isn't actually about seeing her suffer, its about seeing her triumph over challenge. If she doesn't struggle it wasn't a hard enough challenge.
Right?! Watching her pull her hair out makes the victory so much better
Peanut butter filling - peanut butter, powered sugar, crushed graham crumbs, and melted butter
That might be the first time claire wasnt guilt tripped into doing something she does not want to do. Finally
Bon Appétit: "Any video"
*Gets a decent amount of views*
Bon Appétit: "Pastry Chef At-"
*Gets 5m views, gets on trending*
Claire could easily launch her own successful channel.
@@David-un4cs silver-lock chef
I mean, if we're all being honest, right?
@@David-un4cs She left to do that but they begged her to come back
I would like to see Claire make some bubblegum
that would be neat to see.
200th like
lyla the blob wooo
Yasss.
I’ve watched this from episode 1 and BUBBLE GUM is a great idea! 💖💖💖💖💖
My favorite culinary RUclipsr making my favorite candy. Claire making reeses is my ultimate domestic fantasy.
I love these, my kid is allergic to corn and all derivatives, aka dextrose and corn syrup, I've made fake reeses before for her but I have to try this filling now 🤤
9:14 * rhoda came out of nowhere with the heat gun* 🤣🤣🤣
"my favorite tool"
@rem tromol Rhoda even got her own sound effect when she popped in.
9:13 jumpscared Clare is gold! lmao
she’s so amazing lol
I love how Chris is trying to cover for Brad by trying to make Claire to do something different and ultimately failing to convince her just like Brad XD
Where is Brad?
@@mitchellhumbard1130 He has a new travel series, he's probably working on that.
14:54 THAT WINK!!?!?!?! OH MY HEART JUST COMBUSTED! 😍😱
the fact that claire has the same favorite peanut butter as me brings me so much joy
Gourmet girl scout cookies? At least 3 diff. Flavors?
Fun fact, Girl Scouts were given recipes then baked their own cookies which they would bring door to door and sell to neighbors. If you look carefully you can still find recipes for original thin mints, trefoils (the shortbread cookies) and do-is-dos (the peanut butter sandwiches)
@@kelzbelz313 oh wow i didnt know that...thx for the fun fact
Jason M Samoa’s or thin mints & I’m in!!
yea mint thins and samoas and i guess dealers choice for the third
YESSSSSS
this is something i could actually make at home
I am thinking the same thing.
thats what i was thinking just now!
yeahhh my first thought when i saw it!
Yeah this one wasn’t that involved.
I love your channel man
Can't stop watching her
gourmet makes is the only show in which a short episode is a good thing