@@MarioMVasilev Her recipes are in two different places on RUclips. The ones that are also printed in the New York Times are often behind a paywall on RUclips.
@@sparkyheberling6115 yeah and? The NYT are a business and you have to subscribe to their magazine to access a lot of their articles. I imagine Claire is paid for her work in The Times and on their channel, so it only makes sense they charge to make money back. She has an entire youtube channel that provides you with free recipes and instructional videos from her own book. If you want a NYT recipe so badly maybe… i dunno… pay for it? Her work and recipes are not a right, it is a privilege.
Thank you Kerrygold for FINALLY giving Claire a sponsorship!! Making a few cookies from Dessert Person this Christmas season and specifically bought Kerrygold for those recipes since I know its her fave - she deserves it!
@@PC-sl8nd Uh....EXcuuuuuse me? First, the entire front of her hair ISN'T white. But even if it was, SO WHAT? B. Her hair has been this way for quite awhile now. Ever heard of prematurely grey? Apparantly not. And THREE...she IS a YOUNG WOMAN. Not to mention an accomplished and very smart one. Get a life.
I definitely remember Claire talking about Kerrygold before they were a sponsor and saying how good it is and I went out and bought some after that!!! It seriously is the best butter and this partnership was definitely a smart move for their brand (and awesome for Claire!!)
Anyone else miss the sound of the dough being hit with the rolling pin? It’s been a while since I’ve heard that delightful sound. For some reason it brings me joy.
It would be nice if they write down the grams next to cup measurements in the description for non american bakers like they did in past videos! I’ve always appreciated that extra effort 😢
I've watched your videos religiously since you started the Dessert Person channel. I was reflecting on your first videos from your NYC apartment... It is amazing to see how you and the Dessert People family have grown! Thanks, Claire, for explaining your processes SO well in a way that is reassuring to us novice bakers as well as extremely entertaining. I am inspired by you every Thursday and can't wait to get into my new kitchen this weekend to finally get baking again. (this is also like the 1000th time I've watched you make flaky dough and I love the lessons every time). Happy Holidays!
You teach each step of a recipe with such assuredness and a deep understanding that it makes me feel confident and capable of approaching any of your recipes in the kitchen. Thank you so much for this series
Different pastry but yeah it's basically the same. There's also a classic English version that uses a shorter short crust pastry and tonnes of nutmeg. This or something very similar exist across western Europe.
Kerrygold needed to sponsor you. Everyone on the internet knew what butter you were using, blurred or not! Get paid, girl! Lol Also, the stacking of the pie dough technique revolutionized my pie crusts. I made the pecan frangipane slab pie for Thanksgiving, and the sides looked so flaky it was almost as though I had used rough puff pastry. One of my friends that bakes was fascinated that even the bottom was flaky. I always learn something new, big or small, about baking when I watch these vids. Thanks, Claire!
I have been dying to tell you this! I make your desserts often and there is a magical cocktail bar called Earnest Money where I am at in Wilmington, NC. I will show them pictures of baked goods I have made from your book and they will craft a cocktail version of it. I showed them a picture of a chocolate raspberry tart and they made the most delicious dessert cocktail. The loved it so much they put it in their drink bible and let me name it, which I named “what’s for dessert” for obvious reasons! Hope that’s ok and hope you get to try it one day!
So excited for this, I grew up eating this every weekend in the south of France and was literally just thinking yesterday that I'd love to see Claire's take on it. What a day
Immediately knew Claire got her Kerrygold sponsorship at the 0:00 mark when it wasn't blurred out. Congrats, and love your work Claire! I think I've made like 90% of your recipes posted on RUclips (including the ones from NYT and munchies), plus more from your Dessert Person cookbook. Every single one has been a hit! Can't wait to make this one too ♥
I am so proud to see all the sponsorships on this channel recently!! Also already love the companies who've been sponsors so far and Kerrygold is no different! Their unsalted butter is my favorite for baking:)
I've been making pies for nearly 30 yrs and always struggled w/ the crust. How shocked I was to find my Great G-ma's crust recipe is virtually the same as Claire's, but with a few technique "tricks". Following Claire's tips, I made an apple pie for T-giving that was SO much easier to handle and came out perfectly. I will now be trying Kerry Gold butter (which Trader Joe's carries in the States, BTW!!) for my next pie crust. Thanks Claire!
Whereas I always used kerrygold, but not for pies. I actually prefer the Lesser brands for the flavor. I don't know why but I've never had luck with pie crusts and carry gold.
@@RaieGI use it as my universal butter. I find its flavor good enough for mass market butter when softened and eaten in bread and when chilled and cut into pastries and biscuits it performs well enough. I especially love it as a cooking butter with a little neutral oil for eggs in a stainless steel pan.
FYI you can use basically any british or irish butter and it will have the same effect (so long as it's not 'spreadable' or mixed with oil) - if it comes in foil like that, is yellow and says butter on the front then it's just as good (that's most butter here)
I was a long time Claire watcher but this was my first time actually trying a Claire recipe! I made this for a Christmas Eve party and everyone was impressed at how fancy it looked. Mine didn’t get as dark as Claire’s but the custard came out super creamy and smooth, which I was shocked by, I thought I’d scramble the first one. I think it’s a testament to the recipe that even a first time baker can do it! I’m excited to try more in the future ❤
Would love to see your attempt on making the "Lussekatt"/"Lussebulle" which is an insanely tasty swedish christmas treat. It's a saffron-flavoured sweet bun and should be really fluffy and moist. Much Love!
Thanks for this recipe! And those tips and tricks are GOLD!!! I have one of those pans with removable bottom and never knew to line the pan this way. Genius technique
Such helpful instructions for the pastry dough, will try that method on the bench instead of in the bowl. Love desserts with few ingredients, which are superb in simplicity!
I love Kerrygold! It's the best butter. It's so good for baking because of the texture. And so good on everything else for that matter. Nice to see the sponsorship. It's a perfect fit.
claire i really appreciate these recipe videos and i know you probably can't actually do the gourmet makes thing anymore because it was on bon appetit, but as a not-very-good baker who nontheless likes to watch baking videos, i would love to see you do some kind of series where you do some experimentation and course correct when things go wrong. it makes me feel better knowing that professional bakers also have to do things wrong a few times to get them right!
Yes, this would be good. She did explain what to do if this dough started breaking up when you start to work with it---to spritz with water, fold in half and refrigerate for several hours, and how to patch a crack. It's very helpful.
I made this just like Chef Claire said and it came out amazingly well. I had to bake 80 minutes to get it to brown on top and I was afraid it would overcook but it did not. It was delicious. Would make it again. And I loved the technique for the pie dough with dumping it out on the bench and essentially folding in the liquid with a bowl scraper. I used the least amount of water ever for a pie crust that way.
oh wow, this is very impressive. i love that you explain that whole thing with the crust, the butter, the cold, the gluten - all the hows and whys. thanks for that. and than i love that the ingredients are simple but the result is stunning. happy holidays!
Thanks for this recipe! We live in the Netherlands and my husband loves the little custard cakes from the supermarket. Similar custard filling, but baked in cake dough. Going to try this for maximum custard goodness.
I made this yesterday and we’re enjoying it tonite. We’re in love. This is a wonderful easy dessert. Thank you for making it easy! Merry christmas and happy new year!
I’ve tried to make pie crust so many times and every time i get the moisture level wrong. this method of adding water to the dough was a game changer, my pastry came out better than it ever has! also this is one of my new favorite desserts, so simple yet delicious
My family has been obsessed with your Custard Tart recipe on Epicurious from 2018 for years. I will definitely try this version with the crust and see how it compares.
This is a great recipe! I used a different recipe for the crust but the filling set well after I cooked it for around 90 min (the top started getting color then). The crust was cooked all the way through and I didn’t need to blind bake.
I like how Claire went from constantly explaining tempering in relation to chocolate on BA to constantly explaining tempering when it comes to eggs/custard
I make your pastry recipe but with gluten free flour and it works really well. It obviously is more crumbly but I’ve tried loads of pastry recipes and this is by far the best adapted recipe I’ve tried xx
I started using kerrygold because of claire - im so glad to see they finally sponsored her bc she's been repping them for awhile. They really should partner long term!!
Wow. This looks and sounds so opulent! I’ve never had nor heard of this delicacy. Cant wait to try! Thank you Claire! Happy Holidays to you and yours ❤
When I don't know what to get at a pâtisserie, I always go for a flan parisien (pistachio is my favorite) or a cannelé. All the patisseries near me here in France use pâte feuilletée because they already have a bunch on hand from making viennoiserie
Popping in to say I made this twice (once for practice, once for a party), and both times they were perfect thanks to being able to follow along and pause and see exactly what each step should look like. At one point when my custard got the big bubble I out loud said "CLAIRE WHAT'S NEXT" in a panic because I forgot what to do.. but this is why we practice! Even my friends who declared that they HATE FLAN (???who are these people???) went back for seconds of this
It’s funny because when I used to have Parisian flan, I had it in the summer, so I always associated it as a summer treat. It’s really good slightly chilled. And you’re right, it is so good. It’s so delicious.
Thank you, Claire, for sharing your Flan recipe!! I've failed to make this 2-3 times, they were okay, but I wasn't satisfied with the results. and tomorrow is the day!! the pie crust and custard filling are waiting in the fridge now:) I can't wait to make it! Thanks again!!
Wow, what a cooking lesson. And, the footage of your broth looks just as luscious as you promise. I can't wait to make my own ramen noodles. Thanks for the inspiration buddy. I hope you and Lorn had a wonderful holiday. It's so nice to have you back😘
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I was shocked when the butter name wasn't blurred. Congrats on the sponsorship!!
@graciegawley2762 That’s probably why this recipe is not hidden behind a paywall. Thank you, Kerrygold!
@@sparkyheberling6115? Every recipe she has showcased has been in the description for free?
@@MarioMVasilev Her recipes are in two different places on RUclips. The ones that are also printed in the New York Times are often behind a paywall on RUclips.
@@mars7612 You have to pay for a subscription to see the recipe.
@@sparkyheberling6115 yeah and? The NYT are a business and you have to subscribe to their magazine to access a lot of their articles. I imagine Claire is paid for her work in The Times and on their channel, so it only makes sense they charge to make money back. She has an entire youtube channel that provides you with free recipes and instructional videos from her own book. If you want a NYT recipe so badly maybe… i dunno… pay for it? Her work and recipes are not a right, it is a privilege.
“the amount of water is kinda fluid“ is the best pure no pun intended moment
Thank you Kerrygold for FINALLY giving Claire a sponsorship!! Making a few cookies from Dessert Person this Christmas season and specifically bought Kerrygold for those recipes since I know its her fave - she deserves it!
The sheer amount of knowledge being given throughout this video is insane. Thank you so much, Claire and Dessert Person team🫶🏽
When I saw the butter wasn’t blurred I immediately “ran” down to the description to see if Claire FINALLY got sponsored by Kerrygold!! Yes!!!
This young woman is absolutely fabulous. I'm here for everything she cooks/bakes/builds.
Same here
Nearly the entire front of her hair is white. Young woman?
@@PC-sl8nd Uh....EXcuuuuuse me? First, the entire front of her hair ISN'T white. But even if it was, SO WHAT? B. Her hair has been this way for quite awhile now. Ever heard of prematurely grey? Apparantly not. And THREE...she IS a YOUNG WOMAN. Not to mention an accomplished and very smart one. Get a life.
Whatever. She is NOT young at all.get your eyes checked @@kaygee8343
I definitely remember Claire talking about Kerrygold before they were a sponsor and saying how good it is and I went out and bought some after that!!! It seriously is the best butter and this partnership was definitely a smart move for their brand (and awesome for Claire!!)
I’m making this as one of my Christmas dinner deserts. We’re a family of puddings and creams so this is simple but perfect. Thank you!
My son (almost 3) is a little disappointed that Claire isn't using an excavator in this video.
The flan looks amazing!
Anyone else miss the sound of the dough being hit with the rolling pin? It’s been a while since I’ve heard that delightful sound. For some reason it brings me joy.
I love how thorough Claire is with pastry tips every time. I refer so many people here.
One of the coolest parts of Claire's videos is that I get to learn about foods and cuisine I would have never known. Thank you Claire ❤.
It would be nice if they write down the grams next to cup measurements in the description for non american bakers like they did in past videos! I’ve always appreciated that extra effort 😢
I've watched your videos religiously since you started the Dessert Person channel. I was reflecting on your first videos from your NYC apartment... It is amazing to see how you and the Dessert People family have grown! Thanks, Claire, for explaining your processes SO well in a way that is reassuring to us novice bakers as well as extremely entertaining. I am inspired by you every Thursday and can't wait to get into my new kitchen this weekend to finally get baking again. (this is also like the 1000th time I've watched you make flaky dough and I love the lessons every time). Happy Holidays!
You teach each step of a recipe with such assuredness and a deep understanding that it makes me feel confident and capable of approaching any of your recipes in the kitchen. Thank you so much for this series
i feel like you can tell how genuinely excited claire is to talk about how much she likes kerrygold lolll
This almost looks like a larger version of the Portuguese, pastel de nata! I can't wait to try this!
That is exactly what I was thinking!
That’s what it reminded me of!
Different pastry but yeah it's basically the same. There's also a classic English version that uses a shorter short crust pastry and tonnes of nutmeg.
This or something very similar exist across western Europe.
Kerrygold needed to sponsor you. Everyone on the internet knew what butter you were using, blurred or not! Get paid, girl! Lol
Also, the stacking of the pie dough technique revolutionized my pie crusts. I made the pecan frangipane slab pie for Thanksgiving, and the sides looked so flaky it was almost as though I had used rough puff pastry. One of my friends that bakes was fascinated that even the bottom was flaky. I always learn something new, big or small, about baking when I watch these vids. Thanks, Claire!
I have been dying to tell you this! I make your desserts often and there is a magical cocktail bar called Earnest Money where I am at in Wilmington, NC. I will show them pictures of baked goods I have made from your book and they will craft a cocktail version of it. I showed them a picture of a chocolate raspberry tart and they made the most delicious dessert cocktail. The loved it so much they put it in their drink bible and let me name it, which I named “what’s for dessert” for obvious reasons! Hope that’s ok and hope you get to try it one day!
that's cute! i wanna go there now! 😁
So excited for this, I grew up eating this every weekend in the south of France and was literally just thinking yesterday that I'd love to see Claire's take on it. What a day
my favourite thing about Claire and this channel is that the sponsorships never feel out of place
The ‘mmm’ with it on the screen always makes me chuckle out loud. Great editing…😂. Thanks for the giggles.
Immediately knew Claire got her Kerrygold sponsorship at the 0:00 mark when it wasn't blurred out. Congrats, and love your work Claire! I think I've made like 90% of your recipes posted on RUclips (including the ones from NYT and munchies), plus more from your Dessert Person cookbook. Every single one has been a hit! Can't wait to make this one too ♥
an irish guy watching from Ireland and having grown up with kerry gold....im very happy to see it !! "who's taking the horse to france"
I am so proud to see all the sponsorships on this channel recently!! Also already love the companies who've been sponsors so far and Kerrygold is no different! Their unsalted butter is my favorite for baking:)
I've been making pies for nearly 30 yrs and always struggled w/ the crust. How shocked I was to find my Great G-ma's crust recipe is virtually the same as Claire's, but with a few technique "tricks". Following Claire's tips, I made an apple pie for T-giving that was SO much easier to handle and came out perfectly. I will now be trying Kerry Gold butter (which Trader Joe's carries in the States, BTW!!) for my next pie crust. Thanks Claire!
Whereas I always used kerrygold, but not for pies. I actually prefer the Lesser brands for the flavor. I don't know why but I've never had luck with pie crusts and carry gold.
@@RaieGI use it as my universal butter. I find its flavor good enough for mass market butter when softened and eaten in bread and when chilled and cut into pastries and biscuits it performs well enough. I especially love it as a cooking butter with a little neutral oil for eggs in a stainless steel pan.
FYI you can use basically any british or irish butter and it will have the same effect (so long as it's not 'spreadable' or mixed with oil) - if it comes in foil like that, is yellow and says butter on the front then it's just as good (that's most butter here)
I was thinking about trying this out for my pumpkin pies. Seems like it’s a cleaner process and you get that flakey texture. Excited to try it out
Every Thursday morning is my favorite time of the week because it means there’s a new Claire video 💕✨💕✨💕
Same!
The animated intro Always sparks so much joy in my heart.
I was a long time Claire watcher but this was my first time actually trying a Claire recipe! I made this for a Christmas Eve party and everyone was impressed at how fancy it looked. Mine didn’t get as dark as Claire’s but the custard came out super creamy and smooth, which I was shocked by, I thought I’d scramble the first one. I think it’s a testament to the recipe that even a first time baker can do it! I’m excited to try more in the future ❤
Would love to see your attempt on making the "Lussekatt"/"Lussebulle" which is an insanely tasty swedish christmas treat. It's a saffron-flavoured sweet bun and should be really fluffy and moist. Much Love!
Wow this was the BEST video of any master baker to show every instruction to bake this tart. I were so impressed ❤❤❤❤❤🎉🎉🎉🎉
Since Claire always asks us for suggestions, I have two:
1. Traditional Viennese apple strudel
2. Kouign Amann
She did a Kouign Amann in her Dessert Person book, heard it is good!
If you watch her blueberry Danish video it takes you through almost all of the same steps that you’ll need for Kouign Amman.
She just posted a Kouign Amann video!!!
Glad Kerrygold has finally partnered with you! I’ve been using it for all my baking since you recommended it on your viral croissant RUclips clip!
cutting off the crust with a bench scraper is a genius idea! I never thought of that!
Must be an amazing feeling to be sponsored by a product you religiously use for your bakes! Congrats Claire!
BEYOND STOKED FOR THIS SPONSOR
Thanks for this recipe! And those tips and tricks are GOLD!!! I have one of those pans with removable bottom and never knew to line the pan this way. Genius technique
Such helpful instructions for the pastry dough, will try that method on the bench instead of in the bowl. Love desserts with few ingredients, which are superb in simplicity!
I wish I had the counter space to make this. My kitchen is tiny. So glad that Kerrygold is sponsoring you. It's the only butter I buy.
Thank you for the most comprehensive pie crust tutorial ever! It's a beautiful dessert!
Your explanations are so educational! I don’t need to memorize anything since you provide such a clear understanding.
Because of you, Claire, I've started using almost only Kerrygold when I bake, especially when I bake your recipes! ❤
I love Kerrygold!
It's the best butter. It's so good for baking because of the texture.
And so good on everything else for that matter.
Nice to see the sponsorship. It's a perfect fit.
It's not the best butter 😂 it's normal butter for this part of the world but marketed to americans who don't know better!
@@kunimitsune177 It's good butter anyway. There are other good butters. You've probably never had Falfurrias. So there.
You are such a great teacher. I have no confusion after watching, you explain everything. Thank you
I love Kerry Gold butter. It is very good. I first bought it in Chile when I was an ex pat there. Now I purchase here at home in the United States.
I would love a Claire tutorial on Portuguese tarts.
finally getting that kerrygold sponsorship
Deserved!
claire i really appreciate these recipe videos and i know you probably can't actually do the gourmet makes thing anymore because it was on bon appetit, but as a not-very-good baker who nontheless likes to watch baking videos, i would love to see you do some kind of series where you do some experimentation and course correct when things go wrong. it makes me feel better knowing that professional bakers also have to do things wrong a few times to get them right!
Yes, this would be good. She did explain what to do if this dough started breaking up when you start to work with it---to spritz with water, fold in half and refrigerate for several hours, and how to patch a crack. It's very helpful.
The most deserved sponsorship, it's about time!!
It’s about darn time kerrygold sponsored Claire
Love Kerrygold butter! The tart/pie looks scrumptious!
I made this just like Chef Claire said and it came out amazingly well. I had to bake 80 minutes to get it to brown on top and I was afraid it would overcook but it did not. It was delicious. Would make it again. And I loved the technique for the pie dough with dumping it out on the bench and essentially folding in the liquid with a bowl scraper. I used the least amount of water ever for a pie crust that way.
This pie crust technique is my go to now. Great vid. I love custard deserts. This is so delicious.
This was a really nice, coherent and clutter free techique demonstration. Thank you!
oh wow, this is very impressive. i love that you explain that whole thing with the crust, the butter, the cold, the gluten - all the hows and whys. thanks for that. and than i love that the ingredients are simple but the result is stunning. happy holidays!
and i'm happy to see at least a glimpse of the editor's cat
Sooo inspiring and informative! Big love from Cape Town!
Claire sounds so happy about the Kerrygold sponsor. It was a long time coming.
Thanks for this recipe! We live in the Netherlands and my husband loves the little custard cakes from the supermarket. Similar custard filling, but baked in cake dough. Going to try this for maximum custard goodness.
This looks freaking amazing! And yes! Kerrygold is the best, especially when making pastry! I can't wait to try this!
I made this yesterday and we’re enjoying it tonite. We’re in love. This is a wonderful easy dessert. Thank you for making it easy! Merry christmas and happy new year!
Love the hack for lining a springform pan with pastry! Another excellent video, featuring my very favorite butter. Thank you!
The “bench flour” tub idea is so smart! Can’t believe I never thought of that.
I’ve tried to make pie crust so many times and every time i get the moisture level wrong. this method of adding water to the dough was a game changer, my pastry came out better than it ever has! also this is one of my new favorite desserts, so simple yet delicious
My family has been obsessed with your Custard Tart recipe on Epicurious from 2018 for years. I will definitely try this version with the crust and see how it compares.
finally, a partnership with kerrygold!
Game changing tips in this video. How to mend a crack: whoa. How to get the pastry into the springform pan: double whoa.
This is a great recipe! I used a different recipe for the crust but the filling set well after I cooked it for around 90 min (the top started getting color then). The crust was cooked all the way through and I didn’t need to blind bake.
first time i've ever gotten emotional about an ad
congrats claire !
Well now I know what I'll be making for the holidays, thanks for the inspiration!
Definitely gonna add a little rum to the pastry cream.
Making this as we speak! Somehow every video is what I’m craving for the week. Perfect timing always. Thanks for the amazing video!
Two great sponsors, Kerrygold and Made-In. Congratulations. I have just one Made-In pan but use Kerrygold always.
I like how Claire went from constantly explaining tempering in relation to chocolate on BA to constantly explaining tempering when it comes to eggs/custard
I make your pastry recipe but with gluten free flour and it works really well. It obviously is more crumbly but I’ve tried loads of pastry recipes and this is by far the best adapted recipe I’ve tried xx
what brand of GF flour do you use?
Doves farm, plain flour
Have you tried an egg in the dough? It might help it hold together easier.
I started using kerrygold because of claire - im so glad to see they finally sponsored her bc she's been repping them for awhile. They really should partner long term!!
I studied abroad in France and have been searching for a flan recipe since! I can’t get it out of my mind so thank you for sharing a recipe!!!
What a great video and recipe! At first, at first glance, I thought the top was a thin layer of ganache. ❤
getting sponsored by a butter brand, specially a high quality one is legit goals and dreams. CONGRATS
Watching Claire makes me confident I could win the great British backing show!
Flan is my childhood, I think it's probably my favorite dessert ever. I'm surely gonna try this recipe.
I’m gonna try it too
I LOVE Kerrygold (and Truly). They’re the only butters I use when I make croissants. I tried French and European butter, but only Kerrygold works
Wow. This looks and sounds so opulent! I’ve never had nor heard of this delicacy. Cant wait to try! Thank you Claire! Happy Holidays to you and yours ❤
When I don't know what to get at a pâtisserie, I always go for a flan parisien (pistachio is my favorite) or a cannelé. All the patisseries near me here in France use pâte feuilletée because they already have a bunch on hand from making viennoiserie
Popping in to say I made this twice (once for practice, once for a party), and both times they were perfect thanks to being able to follow along and pause and see exactly what each step should look like. At one point when my custard got the big bubble I out loud said "CLAIRE WHAT'S NEXT" in a panic because I forgot what to do.. but this is why we practice! Even my friends who declared that they HATE FLAN (???who are these people???) went back for seconds of this
It’s funny because when I used to have Parisian flan, I had it in the summer, so I always associated it as a summer treat. It’s really good slightly chilled. And you’re right, it is so good. It’s so delicious.
Thanks Claire! A 4 MMM dessert!! Must be extra good.
Congrats on the kerrygold sponsorship!! I love to use it in baking!!
I love Kerrygold so much! Wonderful product. How delicious is life that you got sponsored by actual BUTTER! Amazing!
You are the real deal! So much great technique in this video.
Excellent job to the Kerrygold team for supporting such a phenomenal talent. Congratulations Claire!!!
Thank you, Claire, for sharing your Flan recipe!! I've failed to make this 2-3 times, they were okay, but I wasn't satisfied with the results. and tomorrow is the day!! the pie crust and custard filling are waiting in the fridge now:) I can't wait to make it! Thanks again!!
Hi, what size pan did you use?
Wow, what a cooking lesson. And, the footage of your broth looks just as luscious as you promise. I can't wait to make my own ramen noodles. Thanks for the inspiration buddy. I hope you and Lorn had a wonderful holiday. It's so nice to have you back😘
lol... I think you commented on the wrong video.... I watch Brian Lagerstrom also!
Thank you so much for demonstrating this method for flaky pie dough, love it!!
MMMM for sure. Thank you for sharing this amazing dessert. You're amazing as well.
FINALLY the Kerrygold sponsorship
Ladies and Gents, the collaboration we have waited for… finally arrived. 😁😁
Kerrygold butter truly is the best. Even the French use it for their pastries.
this is masterclass of baking a pie
I'm french and grew up with the occasional Flan Pâtissier for my "4h/goûter" after school. Yours looks delicious and I'll surely try it at home now !
Ooh nice pie crust technique with the scraper!
I've also used the bottom part of a box grater that slides out as a bench scraper