Claire Saffitz's Most Show-Stopping Dessert: Paris-Brest | Try This at Home | NYT Cooking

Thanks for having me!

I cannot get over how phenomenal Claire is. Her knowledge and expertise as a baker is beyond brilliant!

Pre-cutting the top so that the filling doesn’t squeeze out is GENIUS! Top quality content from Claire as always. This would be delicious with a demi-sec vintage champagne!

The thing I most appreciate about Claire is how she explains the reason for doing something. It adds more dimention to the thing that you are making rather than just following the recipe without thinking about it.

As a French transplant to the US, this is one of the things I miss the most from France. I have never made a Paris-Brest but now I feel inspired to make my first one.

Precutting that top is a stroke of genius. Claire you are a treasure!

As a french person living in Brest, I'm delighted to see Claire bake this pastry !!

Claire’s version looks fabulous!! She always has some delightful enhancement that takes something wonderful to new heights, AND makes it look very doable! I need a good excuse to make this! The nuts on top, the praline, the mousseline, and pre-cutting the top…looks like genius to me!

Fantastic to see Claire on NYT Cooking! She has an incredible ability to describe and guide through the tricky moments in recipes that will make less experienced bakers give up in frustration. Great looking recipe and hope to see more of them here from her!

So happy to see Claire on the NYT Cooking channel. She's amazing whether she's here or in her own kitchen, sharing her knowledge and charming personality.

Claire, I regret that you had to cover up that GORGEOUS piped filling with the pastry top, but sacrifices must be made in the making of Paris-Brest perfection! You explain and demonstrate every step so well, as all excellent teachers should.

I love this dessert. When I was pastry chef back in the day these were my favorite to make.

You are an amazing teacher .You breakdown every stage so well . I really feel confident I can do this . All the idiosyncrases are so well explained

Claire is such a good teacher. I've spent countless hours watching her over the years and I love that she shows the mistakes/fails and then explains how to get over those speed bumps. I used to bake a lot but unfortunately am on a "mostly" low carb diet now. Will surely have to challenge myself to a couple of her many masterpieces soon...maybe for the holidays! 😊

Mon dessert préféré! Nothing is better than a Paris-Brest! 😋 Merci Claire et bonjour de Montréal :)

Last week, I made vanilla pastry cream for the first time—even broke out a real vanilla bean—and after it cooled, whipped some cream and folded it in before putting it into jam jars. It made for the best vanilla custard pudding ever. So glad I tackled it. It looks more intimidating than it is as long as you have your ingredients measured, strainer nearby and have read the directions throughly. I had wanted to make it since summer, but it scared me, which is odd since I make lemon curd fairly often. Soon I will try choux pastry. It is also on my list to make savory with cheese. I would love to see you do a whole series of fundamentals with options. Pastry cream in eclairs, as a stand-alone dessert, in lemon, chocolate, to use between cqke layers, etc. over a week. Then using choux for cream puffs, the Paris-Breast, gougeres, cake layers … . You are such a good teacher, Claire. Calm, non-plussed unless you are making Doritos, and matter-of-fact. I would so much rather watch series like this than read through notes left by 100 people who made it except they made five substitutions, used a different size pan and at a different temp. Just use a great teacher and show me how.

Oddly enough I've never made this. Looks amazing! I'm wondering how wonderful it would taste with orange infused powdered sugar on top! I love orange with hazel nut flavors. Definitely going to make this pastry! My mouth is salivating ❤ thank you!

Paris-Brest is one of my favourite pastries and I have one every time I’m in France. The first time I just picked one up from a bakery at random and fell in love. In a café in Chambéry, I had the best one yet, in the form of an éclair, with delicate salted-caramel-nuts on top. And praliné is such an underrated flavour. I’m definitely going to make one myself now.

This was the absolute best video. Claire explains everything in just the right amount of detail. Wonderful job! I now know what I'm making for dessert on New Year's Day!

Claire and NYT should cite Cook's Illustrated because I've been making their Paris-Brest recipe for years and it is EXACTLY the same. Feels like there should be some transparency for the chefs who actually developed this recipe. I do like how she precut the top though, that was genius