This is one of the best channels I have ever seen. We asked for pop rocks. We got them. We asked for Claire to do what actually loves. We got it. Good job BA
Random Thoughts that’s a good point. They realized how concerned we were about her burning out and listened to us. She has honestly never looked so gorgeous to me than this video. She’s at home and we feel like her friends from childhood instead of people who’ve subjected her to torture for our pleasure.
Bon Appetit films these videos weeks in advance they know what they're doing. They get viewers all riled up and then give them exactly what they want. They ain't reading the comments, they already know what we're going to say
At least we see Claire cook something calmly and not worrying about making a four-day long recipe on the spot. Go Claire. You deserve this cobbler vacation.
The editing is so good. I love that BA has infused their videos with such character and humor. So many cooking channels are either sterile, or border being click bate content. BA’s channel is real recipes with real advice, but also has so much character and unique flavor.
I would agree, I LOVE eating partially warmed up crumble for breakfast. I say partially as doing so means because often the wet fruit, often in my case stewed rhubarb heats much faster than the crumble topping, you can get hot stewed fruit with cool or cold crumble and the contrasting temperatures make it really nice to eat. 🤗 REHEATED IN MICROWAVE, the microwaves heats water content faster as liquid conducts heat more efficiently than solids.
"...fruit desserts that it's okay to eat for breakfast the morning after you make it." This is what I'm here for, Claire. This deep human connection right here.
Lots of things that you wouldn't normally consider are good for breakfast the next day. I love cold Thai green chicken curry on toast. If the cherry cobbler wasn't all gone, I'd eat it for breakfast.
@@BrookeLester That would be good too. If it's been in the fridge over night, it could be given a bit of a pan fry to make it perfect for breakfast. Crispy pasta and melted cheese - very good :-)
Brooke Lester Ironic, because in another video, Claire once said she likes to have after lunch dessert and after dinner dessert, and when Tommy or the cameraman asked if she has after breakfast dessert, she savagely said something like “that’s unacceptable” Does anyone remember what video that was?!?!
Wooooo, a happy Claire is the best kind of Claire 😊 I’m glad she can finally relax in a vid also the sound of Claire chopping the dough at 4:35 was divine
So...I made this. I cannot describe to you how absolutely amazing it tastes. the biscuits on top do exactly what she says; they get crispy on the outside and then fluffy and rich on the inside. DO THE LAYERS, they add so much dimension and it only takes 3 seconds to stack them and flatten again. Definitely chill them while you make the filling and preheat the oven; don't preheat the oven until the dough is back in the fridge. It's so much easier to handle when it's "fridge-cold". I didn't use cherries because here in Austin they are *very* expensive, so I used a blackberry/raspberry/strawberry/blueberry frozen combination (2 lbs, fully thawed and rinsed) and then a full pint of fresh blueberries. I followed the recipe exactly as is otherwise (I am a detail/technical oriented person too, so I relate to Claire) and OH MY GOD it turned out good. If you follow what she does and just sub in and out fruits with a skin like she talks about, you will never need another cobbler recipe ever. My dish was a little deeper and a little more rectangle than hers, so I only needed like 35 biscuits. thank you Claire, I have breakfast and dessert forever. I'm going to try it with larger things like peaches (that you have to cut) since they're still in season here.
Jonathon M Did you use the almond extract? I might pass on using that as I can’t think of when I would use it again. If you did use it, did you taste it or was it overpowering?
Finally, Claire makes something she was taught to do as a pastry chef! When she said she was so happy she has all the ingredients and recipe it really shows how rough the gourmet makes can be on her, wow.
Why not just use a skewer or chopstick, though, instead of messing with a straw? Biodegradable or not, the straw obviously wasn't a good choice. A metal skewer or reusable chopstick is washed, resulting in no trash at all.
@@brettmiddleton7949 I think the fact that the straw is hollow helps it grab the pit and push it out of the cherry. I chopstick it skewer might just push the pit aside, leaving it in the cherry. It can't grip like a straw can.
@@brettmiddleton7949 I tried it all, and a skewer is too thin, it just pushes the pit aside. A chopstick can't push through the flesh cleanly, it's too dull. Glass straw edges are too thick. A wide cocktail straw works best. But the best is still just a knife 😊
In her Doughnut video with Brad she tells him not to use plastic because she's trying to reduce single use plastic and tells him to just use a towel. So this is defiantly a new philosophy not a one off, gold to see it in the BA kitchen
I’d love to see more videos like this with Claire. She seems so happy and the video itself made me feel all warm and fuzzy inside like baking with my mom or something.
@Maaz Vohra It's a joke because they always have some portion of their video where the production breaks down and someone makes the joke that this isn't going to be usable. But they always use it anyway.
How he can think that a little tight with that body underneath is a problem I do not know...We all know you have muscles babe. Show them off. Or are you worried that if you eat too much cobbler you'll look fat 🤣
I found it so cute when Gabby wanted to share a piece of the pie and Andy just pulled out another spoon without even thinking about it, they are such a cute, sweet family. Warms my heart 💖
Claire : God, please don't make me do a cherry cobbler. BA TEST KITCHEN : Claire, the internet demands that you make a cherry cobbler. Claire: (I can't believe that they fell for that!!)
Claire! Made this today with the last of some cherries and blackberries and threw together milk with Greek yogurt since I didn’t have heavy cream in the house. It was so good, I honestly thanked you out loud when I took the first bite. Thanks for brightening quarantine xx
I'm French and I made this cobbler for my American girlfriend as we're living in France and she probably misses some tastes from her childhood. She loved it so much! Thank you so much Claire for the recipe :) It's gonna be one of my favortie desserts to make, and eat, now.
its so refreshing to see claire not being stressed out on a gourmet makes video! especially now that she’s freelancing, we havent seen her share a “from the test kitchen” recipe for a very long time! ❤️
I love the contrast between his taking his job so seriously, followed by spontaneous giggles from the deliciousness. The tomato tasting for the pizza project was also a delight.
Claire is the only reason why I watch this channel (Brad is great too, but he's no Claire). Its great to see her not tempering chocolate or making bombs to inject CO2 into sugar. :-)
Does anyone else prefer Claire's normal recipe videos to her Gourmet Makes series? It's so nice to see her happy and passionate about what she's developed-and *not* in the throes of a meltdown.
I like both. But not so much because the verge of meltdowns for the gourmet makes. Moreso showing how to recreate popular things cause that's really interesting.
experienced home bakers: *overworking biscuit dough intensifies* 😥 claire: “making a beautifully baked and camera-ready cobbler is the easiest thing I’ll do today” 💅🏼
9:50 i use a single chopstick to pit fresh cherries over the sink to avoid the red juice flying everywhere, works like a charm everytime i make my own sour cherries for black forrest -doesn’t need a bottle of sorts -doesn’t need a special pitter -chopsticks are reuseable -easy clean up
Thanks, Claire! It's full-on cherry season here in British Columbia and I was looking for a good dessert for dinner with company tonight ... enter Cherry Cobbler! The recipe worked perfectly, and my guests were suitably impressed. Thanks again!
I first watched this a year ago and it’s been on my baking bucket list ever since. She’s a great baker and I’ll buy any cookbook she comes out with. Yes, I promise to make it this Summer with fresh cherries.
I like how all the food editors still think "we might have to cut this part out" does anything but guarantee that that segment makes it into the video. lolol
Claire, we have made this twice this past week. It is sooooo good. We had extra biscuits both times... we baked the extras and made pigs of ourselves. The lemon zest makes the biscuits a true delight (raspberry jam helps too). Thanks for all you and the BA crew post, love you guys!
I love the videos with Claire, she is like your favourite cool aunt, that you look up to and that inspires you. And not to forget... she's a queen at tempering chocolate. :)
Please let claire do more recipes she likes and wants to do, it’s way more enjoyable to watch her make and talk in depth/science about how to make a dish and its processes. Thank you claire for amazing educational entertaining content, i feel like you respect your viewers and love your enthusiasm and passion you share!! Thank you!
This is one of the best channels I have ever seen. We asked for pop rocks. We got them. We asked for Claire to do what actually loves. We got it. Good job BA
Exactly. Whoever is reading the comments is earning their paycheck! I sooo appreciate them giving the people what the want
Random Thoughts Also asked for “guess the cheese” episode and got that!!
We now earnestly request BA to send Claire to a well-deserved vacation.
Random Thoughts that’s a good point. They realized how concerned we were about her burning out and listened to us. She has honestly never looked so gorgeous to me than this video. She’s at home and we feel like her friends from childhood instead of people who’ve subjected her to torture for our pleasure.
Bon Appetit films these videos weeks in advance they know what they're doing. They get viewers all riled up and then give them exactly what they want. They ain't reading the comments, they already know what we're going to say
Claire forgot how to make a normal Bon Appetite video because she’s been stuck in the Gourmet Makes dungeon 😂
Micah A. Claire was so depressed in Gourmet Makes, she actually gets happy from these vids...... something's wrong here.
Dude you make her sound like some type of troll. Lmfao
She's still my favorite chef/presenter on this channel - I really like this video.
It was to teach her how to temper xD
A truer comment has never been spoken! 😂
At least we see Claire cook something calmly and not worrying about making a four-day long recipe on the spot. Go Claire. You deserve this cobbler vacation.
No
The editing is so good. I love that BA has infused their videos with such character and humor. So many cooking channels are either sterile, or border being click bate content. BA’s channel is real recipes with real advice, but also has so much character and unique flavor.
"This dessert falls under the category of being acceptable food for breakfast"
Thank you Claire.
Lemon meringue pie also makes a lovely breakfast meal.
I would agree, I LOVE eating partially warmed up crumble for breakfast. I say partially as doing so means because often the wet fruit, often in my case stewed rhubarb heats much faster than the crumble topping, you can get hot stewed fruit with cool or cold crumble and the contrasting temperatures make it really nice to eat. 🤗 REHEATED IN MICROWAVE, the microwaves heats water content faster as liquid conducts heat more efficiently than solids.
"...fruit desserts that it's okay to eat for breakfast the morning after you make it."
This is what I'm here for, Claire. This deep human connection right here.
Lots of things that you wouldn't normally consider are good for breakfast the next day. I love cold Thai green chicken curry on toast. If the cherry cobbler wasn't all gone, I'd eat it for breakfast.
@@roadie3124 Also, real baked mac n cheese.
+
@@BrookeLester That would be good too. If it's been in the fridge over night, it could be given a bit of a pan fry to make it perfect for breakfast. Crispy pasta and melted cheese - very good :-)
Brooke Lester Ironic, because in another video, Claire once said she likes to have after lunch dessert and after dinner dessert, and when Tommy or the cameraman asked if she has after breakfast dessert, she savagely said something like “that’s unacceptable” Does anyone remember what video that was?!?!
Please continue to let Claire make things she enjoys.
Is this the only video she’s done that she enjoys or what?
@@sommerblume9671 Just Claire's fanboys and fangirls overreacting to the last episode, that's all.
Can we just talk about how gorgeous and happy Claire looks here??❤️
No stress ✌🏼 just cruising through one of her favourite deserts. She's so happy.
Yeeesss
Hannah Hawkes ikr! That hairstyle looks really good on her
I ❤ Claire!
Looks disgusting her grey hairs
When Claire said she was so relaxed and know what she's doing I honestly felt like crying like YASSS GURL DO WHAT U LOVE
“Ur hands are gonna get stained...ur doing 2lbs.......sorry.”
I wish more chefs on tv were thus blunt!!!!!
Nick Amador gloves 🤷🏻
@@mikecole1664 Yeah, I was going to say, easy fix, wear gloves. 😋
Claire’s laughter is music to my ears.
Especially when it’s not of delirium from a Gourmet Makes episode 😅🤷🏻♀️😂
LOL! YES! Aw, poor Claire. We need more of these!
Yesss....omg. i wanna like the comment. But its already 777. Lucky 7
Me: listening very carefully about why the biscuits should be small
Claire: I thought they were very cute.
Me:
Me: awwwww
Claire has forgotten how to introduce a non Gourmet Makes episode 😂 Poor girl really needed a break.
Well, if this makes a million views, maybe she gets to do it more often.
I know 😂 i almost feel guilty 😂😂😂 almost lmao
@@instantnoodleskun9336 My Channel tought the same!
"if you guessed we shot this at 8:45 am, you would be incorrect"
Well that wasnt random. At all.
I love it
I think its because it was so empty and quiet an a typically lively background.
Suddenly I wanted to know the time!! lol
I don't know why but the way Claire gently pats the dough just ever so slightly after rerolling just makes me feel all warm and fuzzy inside
also props to how neat her stuff is.
Today on Bon Appétit, Clair makes a dish almost as sweet as she is.
:)
Wholesome
impossible.
I have been misinformed, I was under the impression she was half-sour?
Half sweet.....ask Brad
5:49 "if you don't have a cutter this small, you could use an upside down shot glass"
Sometimes I feel Claire speaks directly at me in these videos.
Same
Thank god, I’m so happy to see Claire doing something other than a gourmet makes
All the people suddenly appear when the cobbler’s done 😂
I’m confused. Is Andy the dessert or is the cobbler?
I seem to have the same problem
The answer to that question is yes 😂
Just a snack ;-)
😂😂😂
@Tim Evans bro lmao
Yaaay a new video! It seems like Claire finally does something she actually likes to do 😂😂😂
She's on a contract basis, no one is forcing her to make videos she doesn't want to. She can stop at any time.
@@wwaxwork I know it's a joke 😜
Amen! The Pop Rocks episode broke me a little bit. I wanted to give her a hug.
Wooooo, a happy Claire is the best kind of Claire 😊 I’m glad she can finally relax in a vid
also the sound of Claire chopping the dough at 4:35 was divine
That has to be soundboard
@@colerosenbalm4 pretty sure he knows
@@ianmarvinbolivar1848 you have much more faith in your fellow UA-cam commenters than I
she looks so much happier here, THIS is the content we love
Nah. We love *all* Claire content!
jonosono of course! but it’s just that it’s so much nicer to see her so happy in this episode compared to the last one.
Would love a video by Clair explaining the difference between genoise, chiffon and angel food cake pl
So...I made this. I cannot describe to you how absolutely amazing it tastes. the biscuits on top do exactly what she says; they get crispy on the outside and then fluffy and rich on the inside. DO THE LAYERS, they add so much dimension and it only takes 3 seconds to stack them and flatten again. Definitely chill them while you make the filling and preheat the oven; don't preheat the oven until the dough is back in the fridge. It's so much easier to handle when it's "fridge-cold". I didn't use cherries because here in Austin they are *very* expensive, so I used a blackberry/raspberry/strawberry/blueberry frozen combination (2 lbs, fully thawed and rinsed) and then a full pint of fresh blueberries. I followed the recipe exactly as is otherwise (I am a detail/technical oriented person too, so I relate to Claire) and OH MY GOD it turned out good. If you follow what she does and just sub in and out fruits with a skin like she talks about, you will never need another cobbler recipe ever. My dish was a little deeper and a little more rectangle than hers, so I only needed like 35 biscuits. thank you Claire, I have breakfast and dessert forever. I'm going to try it with larger things like peaches (that you have to cut) since they're still in season here.
Jonathon M Did you use the almond extract? I might pass on using that as I can’t think of when I would use it again. If you did use it, did you taste it or was it overpowering?
Thank you!
"it feels like im on vAcaTIoN..." BLINK TWICE if theyre making you say that Claire!
right! that part totally sounded scripted. poor claire, i think she's being held hostage!
😂
Claire gets a year added to her life span every time she cooks something related to her pastry chef title🤣🤣
But she lose a year when she makes a gourmet episode
Ab Kh are those streaks in her hair related to her trauma in making gourmet foods?
Finally, Claire makes something she was taught to do as a pastry chef! When she said she was so happy she has all the ingredients and recipe it really shows how rough the gourmet makes can be on her, wow.
Claire: "I cannot tell you how relaxed I feel"
Plastic Bottle: I'm about to end this beautiful smart lady's whole career.
The fact that Claire cares about straws and water bottles makes me love her more than I thought possible
Why not just use a skewer or chopstick, though, instead of messing with a straw? Biodegradable or not, the straw obviously wasn't a good choice. A metal skewer or reusable chopstick is washed, resulting in no trash at all.
@@brettmiddleton7949 I think the fact that the straw is hollow helps it grab the pit and push it out of the cherry. I chopstick it skewer might just push the pit aside, leaving it in the cherry. It can't grip like a straw can.
@@brettmiddleton7949 I tried it all, and a skewer is too thin, it just pushes the pit aside. A chopstick can't push through the flesh cleanly, it's too dull. Glass straw edges are too thick. A wide cocktail straw works best. But the best is still just a knife 😊
In her Doughnut video with Brad she tells him not to use plastic because she's trying to reduce single use plastic and tells him to just use a towel. So this is defiantly a new philosophy not a one off, gold to see it in the BA kitchen
I’d love to see more videos like this with Claire. She seems so happy and the video itself made me feel all warm and fuzzy inside like baking with my mom or something.
🙄
"If you don't have a small cutter you can use an upside-down shot glass"
Claire, you definitely know your audience.
I did the recipe today... I'm not embarrassed to that I took her advice and used a shot glass lol
I
I have so many cookie cutters.. I think I have 3 of the size she used, plus a couple of shapes. I don't own a shot glass... I don't drink.
At 0:17 I was kinda expecting her to say "I'm super excited to show you a recipe that won't give me a mental breakdown" 😂
She basically did tho hehe
She pretty much eluded to that without saying it out right.
I really hope BA is paying for Claire’s gourmet makes PTSD counseling
Claire at therapy
"The pop rocks, everywhere I go, they follow, I can't sleep because of them"
brigitred TEMPER THE CHOCOLATE
Much prefer when Claire makes "practical" recipes. I'll never make Almond Joys, but this is in my wheelhouse. Thanks Claire!
completely irrelevant but i love claire's hair so much and i wish i could go grey even half as elegantly i just think it looks brilliant
I remember somewhere that she simply has some sort of birthmark that caused her hair to go like that.
Agreed!
Every time I see her u just think of Rogue from X-MEN
She's the real life Anna.
I believe it’s a Mallen streak
"We might have to cut this part out," is the most guaranteed to not get cut out portion of a proper BA video.
That's where the magic happens 😊
This is exactly what I was going to say. Haha
@Maaz Vohra It's a joke because they always have some portion of their video where the production breaks down and someone makes the joke that this isn't going to be usable. But they always use it anyway.
Can Claire make a step by step of caramel? Including ALL the ways to mess up?! I loved how you did that in the cakes series!!!
That would be wonderful! Great idea!!
Yes please!!!!!
Sii. Excelente idea !!!
yeeeeessss
THIS
I'm not even into cooking, I just love the personalities on the Bon Appetit channel.
Can we just appreciate that Claire came back to BA ❤
Claire: Are you feeling self-conscious about your shirt?
Andy: No. **starts pulling on his shirt**
Doesn't have enough holes in it xD
That shirt looked hawt
If I didn’t have a dumpy “dad bod” I’d wear shirts like that, too.
17:55
I prefer Matt over Andy. He is more understated but still very good looking.
"This is like a vacation for me." YOU NEED ONE!!!
We love an environmentally conscious baking Queen.
Don't make fun of Andy's shirt! He's got good stuff under there and he's doing everyone a public service by wearing it 💪🏻💪🏻.
The shirt...Andy
How he can think that a little tight with that body underneath is a problem I do not know...We all know you have muscles babe. Show them off. Or are you worried that if you eat too much cobbler you'll look fat 🤣
“I thought they were very cute...”
Not to be dramatic or anything, but I would die for Claire.
Claire making pop rocks: 🙃
Claire making cherry cobbler: 🙂
I came for the cobbler and stayed for Andy’s shirt.
Ditto...
DAMN MY MAN IS HOT. ♨️
I came for Claire and stayed for Claire.
He's deliciously thicc 😐
You could iron that shirt on his stomach...hubba hubba :p
This is totally tangential to the recipe, but can I just say, Claire's hair looks amazing? I think the white looks so cool.
Reminds me of the girl from What not to Wear..forgot her name
Jenny Stacy London
@@kingalex29339 yes!! Thank you! Lol I know her name but drew a blank when typing the comment
Susan in the Hogfather
Reminds me always of the hairstyle my german teacher choose after kid died
Clair wish you had a show for making some creative pastries you just simply feel like making!
Yes! Name it “Claire Felt Like Making...”
I found it so cute when Gabby wanted to share a piece of the pie and Andy just pulled out another spoon without even thinking about it, they are such a cute, sweet family. Warms my heart 💖
"Andy, are you taking school pictures today?" lmao
ngl I thought he said either pool/shoot/swol pictures today and not 'school'
Kiddy cut shirt 😌
You know what’d be fun. A gourmet makes with everyone but Claire trying to do it together. I mean it’d never get finished but it’d be funny!
uH yes please!!
or like a "guest week" where claire challenges each person to make something and she's the judge
Or pick a random person and do a "Amateur Attempts" judged by Claire. I volunteer XD
Yesss please
OMMG YESSSS
Claire : God, please don't make me do a cherry cobbler.
BA TEST KITCHEN : Claire, the internet demands that you make a cherry cobbler.
Claire: (I can't believe that they fell for that!!)
😂 love that
I love that you're conscious about single use plastics, Claire! ❤
I dont come for recipes, i come to watch claire cook stuff ill never make, and i do so happily 🤗🤗💖💖☺
"I should stop eating. You guys, I have to stop."
"I can't be around here."
Claire has so much more self-control than me. 😂
17:35
She mainly came to work for claire's cherry cobblers. That should be a testament to how good it is 😂
She also forgot how to put on a shirt
I just love how it's a work environment where no-one seems forced to turn up. Seems a lot slower and stress free, just like it should be.
+ how nerdy about food even the rest of the team is.
When Claire’s name popped up, I immediately thought “oh you poor girl”.
but thank God you guys are finally giving her a ~*vacation*~
Claire! Made this today with the last of some cherries and blackberries and threw together milk with Greek yogurt since I didn’t have heavy cream in the house. It was so good, I honestly thanked you out loud when I took the first bite. Thanks for brightening quarantine xx
I'm French and I made this cobbler for my American girlfriend as we're living in France and she probably misses some tastes from her childhood. She loved it so much! Thank you so much Claire for the recipe :) It's gonna be one of my favortie desserts to make, and eat, now.
They uploaded this video 2 days after Pop Rocks for damage control.
Lmfaooooo factssss
I thought that too. They had a PLAN B
Yeah, at this rate Bon Appetit will just waterboard Claire while she tries to make Junior Mints
For claires sanity 🤣💯💖
YES, Claire, please make gourmet Junior Mints.
its so refreshing to see claire not being stressed out on a gourmet makes video! especially now that she’s freelancing, we havent seen her share a “from the test kitchen” recipe for a very long time! ❤️
She's freelancing now? How did you know? :O
@@3elgin3 She's writing a book so she started freelancing. She has a contract for the videos with BA though.
Can we just talk about how happy Andy is when tasting good food?
I love the contrast between his taking his job so seriously, followed by spontaneous giggles from the deliciousness. The tomato tasting for the pizza project was also a delight.
I just made the cobbler and I baked off the extra biscuit dough and oh man... the biscuits by themselves are SO GOOD!
Claire is the only reason why I watch this channel (Brad is great too, but he's no Claire). Its great to see her not tempering chocolate or making bombs to inject CO2 into sugar. :-)
Chris is pretty high up there too.
same
Same.
You need to watch some Carla. She is the funniest most adorable little Italian firecracker with simple amazing homemade style recipes.
Lets just start by saying how gorgeous Claire looks when she's happy
Lets just start by saying how gorgeous Claire looks when she's Claire.
I feel like as she's gotten happier, she's spent more time on self care and a bit of pampering ala makeup? It's totally working for her!
Gorgeous woman!
Andy’s muscle! Definitely the extra special “cherry” on top with this video! Love the Cobbler too Claire!
At around 7:00 I was like, “Claire, don’t stress. Count the biscuit holes, it’s easier!“
biscuit holes?
Blood Wolf2609 meant the cut out holes from the dough slab
😂😂 poor claire
Oh my gosh thats so smart to count to the holes in the the slab rather than the actual biscuits!
GENIUS. 🤯
Just knowing that Claire exists in the world makes me happy!
Andy is the trendsetter in BA's kitchen. He always got attention for his style 😂
Does anyone else prefer Claire's normal recipe videos to her Gourmet Makes series? It's so nice to see her happy and passionate about what she's developed-and *not* in the throes of a meltdown.
All things exist in balance my friend
Honestly I love both. Gourmet makes is just so fun to watch with a tea and snacks
its not that serious
I love both for different reasons.
I like both. But not so much because the verge of meltdowns for the gourmet makes. Moreso showing how to recreate popular things cause that's really interesting.
Chopsticks work great for pitting cherries when using the bottle method.
Also a stiffer bottle. I use glass
Or a metal bbq skewer!
Or pen
experienced home bakers: *overworking biscuit dough intensifies* 😥
claire: “making a beautifully baked and camera-ready cobbler is the easiest thing I’ll do today” 💅🏼
The slicing sounds reminded me of the "ouch" sounds of when Andy skewered the scallops in Andy make Grilled Scallops.
8:23
*the Good Eats/Alton Brown fan in me*
My mortal enemy... THE UNITASKER!
Chris was right when he said that they could film Claire tiling a bathroom and we'd still watch
I feel like that would involve a lot of drama about grouting, irregularity, and step ladders and I am into it.
NEXT VIDEO
Andy lookin like he's about to film his intro for a SeanCody video and I'm here for it.
is seancody a youtube channel?
@@JohnDoe-zb5yx Oh my god. You're missing out. Check them out HAHAHAHA
😂😂😂😂😂😂
@@JohnDoe-zb5yx how innocent do you have to be to not know what Sean Cody 😂 unless it's sarcasm lol
John Doe and I oop-
9:50 i use a single chopstick to pit fresh cherries over the sink to avoid the red juice flying everywhere, works like a charm everytime i make my own sour cherries for black forrest
-doesn’t need a bottle of sorts
-doesn’t need a special pitter
-chopsticks are reuseable
-easy clean up
Thanks, Claire! It's full-on cherry season here in British Columbia and I was looking for a good dessert for dinner with company tonight ... enter Cherry Cobbler! The recipe worked perfectly, and my guests were suitably impressed. Thanks again!
I first watched this a year ago and it’s been on my baking bucket list ever since. She’s a great baker and I’ll buy any cookbook she comes out with. Yes, I promise to make it this Summer with fresh cherries.
Andy's shirt is 4x too small and I'm here for it.
I'm thinking he should buy one in every color.
and i think its beautiful hahahahhah
I'm on the one in every color train.
No he just pressed some benches earlier in the day!
I am quite jealous that he can wear a too-small shirt and look good in it. I can't stand wearing small shirts.
*Claire needs a vacation or a raise next episode, or both.*
Love seeing Claire smiling, more of these vids lmao
This is the Claire content the world needs. Happy Claire makes happy food makes happy subscribers.
I love how ALL the staff were like- FOOD!- Cherry?!!!!- "I'm in work today just for this!" aka i would be too.
Me, looking at Andy’s shirt: wow that’s quite a tight shirt
Claire: *ARE YOU FEELING SELF-CONSCIOUS ABOUT YOUR SHIRT?*
Andy: *nO*
His only shirt without holes too.
recoil53 basically shirt off is Andy’s safest bet
Claire's been so busy tempering chocolate or making starbursts that she forgot how to do a normal video hahaha
FishSandwichPatroll or stressing about pop rocks 😅
Please do not mention the t word around Claire 🙃
y’all in this video: i’m so happy to see claire relaxed!
y’all in a gourmet makes video: i get excited when the video is longer than 40 minutes
I like how all the food editors still think "we might have to cut this part out" does anything but guarantee that that segment makes it into the video. lolol
Lol the knife sound effects when she quarters the dough 🤣 I love the BA video editing team
"I'm super excited today..." That's all I needed to hear: a happy Claire!!
Its been so long since we got a "Claire makes..." i'm glad she feels relaxed 💖
Poor Claire :D ... that last Gourmet Makes episode broke her brain ....i say BA does some "Claire choices" videos before the next Gourmet Makes lol
The last one was her easiest one.
@@recoil53 it looks easier after starburst, but... imo, the easiest were sno-ball and peeps
@@daulahiftitah6461 This took two days and she essentially had it after one.
The others took longer and had more steps.
You are so easily likable and easy on the eye, not to mention very soothing to listen to and very knowledgeable. Thanks so much
Claire, we have made this twice this past week. It is sooooo good. We had extra biscuits both times... we baked the extras and made pigs of ourselves. The lemon zest makes the biscuits a true delight (raspberry jam helps too). Thanks for all you and the BA crew post, love you guys!
Where is part two of the sourdough donut episode?
Patience. It will come soon
You mean the sourdoughnut episode. :p But yes I'm waiting for that too!!
Probably tomorrow
IKR!
i donut even know
I love the videos with Claire, she is like your favourite cool aunt, that you look up to and that inspires you. And not to forget... she's a queen at tempering chocolate. :)
But I dont have a crush on my aunt
Claire is the star of Bon Appetit. She is the only reason why I subbed.
All of the Bon Appetit workers are awesome love watching their videos
Please let claire do more recipes she likes and wants to do, it’s way more enjoyable to watch her make and talk in depth/science about how to make a dish and its processes. Thank you claire for amazing educational entertaining content, i feel like you respect your viewers and love your enthusiasm and passion you share!! Thank you!