Claire Saffitz Answers Your Burning Baking Questions in a Q&A | Claire-ified
Welcome to “Claire-ified” with Claire Saffitz! In this episode, join Claire as she dives into a Q&A session, addressing all your burning questions. From revealing her favorite baking books to sharing behind-the-scenes insights on Dessert Person, she leaves no stone unturned. Need tips on scaling down baking recipes? Claire’s got you covered. Don’t forget to share your kitchen fails in the comments below, and Claire will choose the most interesting ones to answer in the next episode of “Claire-ified.”
#clairesaffitz #dessert #baking
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
Thank you for subscribing to our YouTube channel! We appreciate all the questions you've been asking in the comment/community section and we're excited to provide you with answers. More exciting content coming soon!
yall im high as fuck and i thought i was losing it when the cutting board started to blink the heck dude
the blinking santa cutting board thing
Every time I try to make creme patisserie it gets little clumps in it and I can't figure out what they are. I'm pretty sure it's not curdled egg because I temper them super slow (probably too slow????) Any advice on how to fix it? Thanks for another great video as always❤️
Love you so much Claire thank you for being so amazing
Hi Claire! I'm a little intimidated by sponge cake. The last time I tried to make one I think my egg mixture deflated when I sifted in the dry ingredients. I heard a noise that sounded almost like a fizzy pop when the dry ingredients hit the egg mixture. The batter thickened up and the cake turned out quite dense after baking. The recipe called for the dry ingredients to be sifted twice but I only sifted them once. Would that have made the difference? Thanks for the Claire-ity!
Hi Claire (and Cal and Vinny)! I have yet to feel like I’ve made a cake from scratch that is as fluffy and moist as boxed cakes. What do you feel are the key elements to making a g*urmet boxed cake recipe at home?
I love your show and your wonderful cookbooks. I make your apple tart two or three times every autumn, and you have been my biggest baking inspiration. I’ve done your apple tart, and since then I developed a recipe for a pumpkin tart after hearing a bit about your process in a video, and cream puffs inspired by Anne of green gables “Marilla Cuthbert’s Matchless Plum Puffs.” I’d like my next step to be a laminated dough for Kouign Amman, croissants, or danishes. I’ve seen you cover laminated doughs in your previous video, but I’d love some advice about that subject specifically, since laminated dough is so versatile. Personally, I question what the best type of butter would be for different budgets, like land o lakes vs a French or Irish butter, as well at the differences/challenges in working with butters with differing fat contents
My question:
What goes into determining the size and cohesiveness in the crumb of cakes?
I just got new glasses and thought something was horribly wrong when the cutting boards started blinking!
My baking issue / nemesis is a meringue.
I used to be able to whip up a Swiss meringue with no issue. Now they just fall flat, don’t bake through and end in last minute scrambles to make a dessert. I’ve tried warming the sugar in the oven, I’ve added cream of tartar, the bowl and whisk is always clean but still no success. I use the same hand mixer as you, but it’s just not working.
I’m yet to try my it in my late grandmas stand mixer, which she always used to make a boozy meringue layer cake. But I feel like I lost my meringue mojo ????
Can’t wait to know which TV show she was talking about… If it’s And Just Like That… I’m gonna DIE!
My frosting always breaks! I know not to overbeat it and not use too warm of butter, but it never seems to come out perfectly. Is there a trick to make it fool (me) proof?
I just can’t seem to get your chocolate chip cookie recipe right ???? the dough looks amazing, I let it chill overnight and then the cookies ended up super flat ???? help?
I love how homey these videos feel! Thanks Claire for answering 😀
The cutting boards look like Santa!
I commented one baking fail question on the community post so here's a baking fear question for the comments section!
I'm super intimidated by any recipes involving gelatin and any recipes involving yeast. What are some good places to start with both of those ingredients (recipes of yours, or others! I have both of your books though so I'm ready on that front!) or tips/tricks you have for working with them? For a while I was scared of puff pastry (or any kind of flaky pastry!) and your recipe for palmiers helped me get over that.
Thanks so much, love the show and love seeing the kitties!!!
KITCHEN FAIL: First, i do not bake. Second, I do not eat sweets yet I love carrot cake. So…. i tried the carrot cake cupcakes twice, and both times they were perfection the first day and extremely crumbly every day thereafter. What happened??
2 questions! First, what is the best temperature for baking frozen cookie dough balls? And should I use parchment, bare pan, silicone mat? I have trouble with them spreading too much or not enough. Second, do I need a food processor in my kitchen? I hate cleaning mine. I have a professional-grade blender… for baking, is there anything I can do in a food processor that I can't do in a blender?
Does anyone else think Claire’s cutting boards look a little like Santa? No? Just me? Ok.
I dont know why but I'm obsessed with the face the cutting boards make. ????
One thing that always gives me trouble is meringue. I am trying to master this recipe for Dominican cake that uses Italian meringue frosting but every time I make the cake and leave it in the fridge, the next day it looks like it’s leaking water. I believe this is called weeping. The cake is still edible and it’s only a little bit of liquid that comes out but it’s happened every time and I’m not sure why. Would love your help Claire figuring out how to prevent this from happening to my meringue!
Question for your next Clairified video! I love baking but I’m allergic to dairy! I’ve found oatmilk and plant butter are great substitutes and have been able to bake most recipes from Dessert Person EXCEPT puff pastry. Any recommendations on how to make dairy free puff pastry?
CRUMPETS. Please help us; we've tried multiple recipes for these and every single one of them has failed…they are too gummy, or they don't have those classic holes, or they don't rise, or, or, or. Are we just too American to do them properly?
The cutting boards blinking made me do a double take, I thought I was going insane.Truly the Vinny experience