Good morning! Very excited for danishes and also very excited for our guest in next week's episode. Any guesses to who is stopping by? Make sure you subscribe to find out!

I love Claire. It’s like she’s simultaneously 22 and 174 years old.

Come on, kerrygold, sponsor the channel already-

Claire is the epitome of “I just hope she has nothing but happiness” I literally dont bake or have any real desire to bake. But I still watch because Claire has such great vibes 😊

also I love seeing troubleshooting on the fly as someone who sometimes sees these mistakes, especially in laminated pastry. thanks for keeping that in!!! it's super helpful ((:

Adding the music whenever Claire is “drumming” or making a repetitive noise does not go unnoticed 💯

"Whatever happens, just know that I'm proud of you" I need this kind of support when I'm about to bake.

If anyone is curious I'm pretty certain they're beeping out Kerrygold lol. I've seen the packages crossed out in other videos and she is right, it's the best I've used and I used them in her Danish recipe too!

I confess that in moments of sadness I still reach for the old "reverse engineering" series, it's just so comforting for me; and I equally enjoy Dessert Person

Hi Claire! believe it or not, this was my second recipe I did from your book, and it was honestly so hard, my AC went out and it was 80 F ° in my house and it was so a trainwreck. Anyways, I've made it 3 times now, and I've never felt more accomplished from my baking than like making these danishes. Delicious and great recipe, I made Raspberry and , Strawberry and Cherry ones!

I love how Vinny knows everything because he’s basically an apprentice

Vinny is the hype man we all need.

whoever edited the face on the dough ball when claire smacked it - thank you

i love that you always add less sugar cause i feel like some pastries/desserts are too sweet

If anyone wants to actually do this recipe, here are accurate measurements/ingredients! Dough: 3 1/4 cups - all-purpose flour (14.6 oz / 423g), plus more for rolling out 1/4 cup - granulated sugar 1 and 1/2 tsp - Kosher Salt 1 tsp - active dry yeast 1 cup - water (room temp for day-of rise, cold for overnight refrigerated rise) 3 tbsp - melted + cooled UNSALTED butter Butter Block: 3 Sticks (12 oz) - SALTED European-Style butter, cut into tablespoons, chilled Fillings: Cream cheese filling: 8 oz (1 packet) - (Philly) cream cheese zest of half a lemon (looks like she may have used all of it) 1 splash/squirt of vanilla extract/paste 1/4 cup - powdered sugar 1 egg yolk Blueberries filling: 1 Pint fresh blueberries 1/3 cup - Wild blueberry jam 1 tbsp - fresh lemon juice The description is a weird mash-up of this and the cherry version in the book with inaccurate ingredients/measurements (for example, Claire never uses cornstarch in this version of the recipe, also Claire does NOT use 1 and 1/4 cup of sugar in her dough). This is the second time I'm trying this recipe and I just don't want to scrub through the video again to find the right measurements/ingredients for the next time! So I thought I'd type this out for anyone else interested! Claire and Dessert Person team: Please consider making sure these are correct! It's frustrating to actually decide to do a recipe and then have to watch the video all over again to just try to see what Claire actually used vs. the description. I understand how it can be an afterthought when posting the video, but it is a huge slap in the face to your fans that want to actually make these at their homes, which is the real point of these videos, right? I even own the book (which I love). This is not the first time this has been an issue with Dessert Person videos (looking at you, Carrot Cake AKA what are the measurements for the Cream Cheese Frosting). Even at 3:23 Claire is clearly adding melted butter NOT egg yolk like the graphic says. Claire, I love you and your recipes! This is all out of love. I'll fix your descriptions if you want to hire me lol

I started making this recipe at 8pm and I was eating a Danish by 11:30pm. Did I skip some steps? Yes. I only let it rise for 1.15hrs the first time and I only left the dough in the freezer for 10 mins before completing the 3rd turn. I let rise it again for 30 mins and then baked. Because I cut corners it only made 12 larger pastries but they still had beautiful layers and puffed up very nicely. They turned out super good even with cutting corners and I think that speaks highly of the recipe.

Hi Claire! I have a teeny tiny nitpick which will be unimportant to most and very important to some (like me): Celtic isn't a language! It's a language family, and within it there are languages like Irish and Welsh that are as different too each other as English is to German. Kouign-Amann does indeed mean butter cake, in Breton (not Celtic), which is spoken in Britanny, France. Sorry to be a nitpicker but it's an endangered language, and also a fascinating and beautiful one.. with great pastries to boot!

Claire's videos are like Animal Crossing of cooking shows!

"The more care you take in the beginning, the fewer issues down the road you'll have." - Unintentional life lessons with Claire Saffitz.

The thing I love best about these videos is that Claire sometimes goes through self doubt and nervousness about her bakes. It’s so relatable. She pushes through and everything turns out beautifully.

pssst, people who want to know what butter she was talking about. I am pretty sure it is Kerrygold, I use it too and have seen wrappers and stuff for it on her show before.

We're proud of you Claire! Great vid

These Danish pastries look so delicious. Love the artistry in the textures, colors, tastes. I appreciate all the thought and care that go into your recipes and instructions. So glad you continued on with the dough to demonstrate real life issues. You are a treasure! I am now so hungry and no bakery Danish will do.

Danishes are by far my favorite pastry I cannot WAIT to give this a go this weekend.

Love Vinny and Claire’s interactions He’s pulling such a dad mood. I’m proud of you lol

You should have 4 million subscribers. What a wonderful teacher. Your team is great!

Every video I live in anticipation of the MMM! I know it's coming, but the suspense still gets me every time.😂 Love your work Claire!

Claire I just dig you and your youness. Keep doing what you love and your energy is just my speed when I want to chill and watch some good baking.

Probably the best start to finish danish video I've watched for people to whom the inner machinations of baking are important... like me! Also, the part about wanting to start over, while discouraging for you, is VERY encouraging to those of lesser skill levels. It shows the dough doesn't have to be PERFECT to get amazing results.

Honestly this recipe hit me spiritually. You are my twin flame Claire

I ADORE the running gag in post with lining up high energy music with the thwacking

i love watching claire!!! she’s the best

Blueberries are an underrated fruit and cheese danishes are an underrated dessert/breakfast food so all in all this is absolutely brilliant and I can't wait to make it.

SO happy to have found you! You do such a great job with teaching, and your food looks amazing. I look forward to learning from you… and I LOVE that you are so real and genuine!

I spent a good part of today making these (but with a mix of blueberry/raspberry) and oh was it worth the effort! I had long feared to make this dough but it was easier to work with than I thought. I almost cried when I saw them puffing up so beautifully in the oven. Thank you for this video, it really helped when following (and adapting) the recipe in the book!

Claire, You probably won’t see this but I just wanted to tell you how much comfort your videos give me. I’ve been a fan for a while now but haven’t actually watched Dessert Person until today. I’m really struggling with depression and I have a lot of eating problems and food anxiety. These videos give me so much comfort and bring me peace in times when I’m feeling really horrible. I love your calming personality and charm. I feel so much better when I watch you. Thank you Claire 💗

The editing on this one was so entertaining, whenever Claire would pause to find her words and the music would start hahahahaha very enjoyable. Shouldn’t have smoked that whole joint lol

Its kind of amazing to think about puff pastry or croissants.. when you see the process of how its made it really makes so much sense that its literally the layers of butter carefully folded into the dough that creates that really crispy buttery texture. I think for most of my life I just would eat pastries and give little thought to how they were made or how long it took. This is cool. Thanks Clare for showing us this process.

Kouign Amman pastry is new to me....what a revelation. Thank you, and my 15 friends who ate blueberry danishes yesterday thank you too!

When I watch her all of my problems and my anxiety my depression Meltaway her video give me so much comfort sometimes I literally fall asleep watching them we don’t deserve you clear ❤️❤️

The sound of that crispy bite! Those look so yummy.

So happy to discovered that kouign amann is know world wide. It is such a statement of Breton cuisine... ♥️

You have no idea how excited I get when a new Claire video comes out👏🏻👏🏻👏🏻

I was wriggling my toes in excitement/anticipation as Claire bite into that Danish. Can't wait to try this myself soon!

I love watching your videos, they're so cozy and a happy corner of youtube

Thank you for making this recipe and sharing! I have been wanting to make danishes! They are my family’s fav!

love the gentle music in the background in the intro!

Brilliant cook..fun yummy recipes..comforting to watch...and she articulates to us so well💜

This feels like im cooking with a older sister or something. Very calm and positive, just good vibes all around

Yes! This is the recipe I requested months ago... Thank you Claire!

Im so happy with the humor. Its what makes this channel great!

My morning has been made 🥰 one of my favorite desserts

I just adore these videos. Theyre so comfy.

You just popped up in my recommended list: I'm half way through your video and I already love what you are doing. I want to make pastry from scratch. It took me 5 years to learn how to make homemade biscuits. Thank God being a baker isn't my career choice. I like the fact that you're showing what can happen and everything is fixable. Thanks for your effort. This really helps me to go all in and try pastry.😀

Those layers! That crunch! UGH I want to eat one of those right now 🤤

Love watching you Claire. Your easy love spreads! Thanks! xxx

Finally buying your book Claire!! I’ve used enough of your recipes that I just need the book now!! Thank you for also making accompanying videos to so many recipes, I love hearing your take on your own recipes and seeing how you edit yourself in practice. Also, the link in the description to buy the book isn’t working - just needed to navigate to the menu to buy the book! Thank you for being you and meticulous in an approachable way!!

As a danish person I'm very pleasured to see an american making Danish pastry. Here in Denmark we don't eat any pastry with cream cheese, so I think that's an american thing to put in. We eat our pastry with a danish "cream" which is very sweet and has a yellowish color to it and it its used in almost every pastry :D

I miss the eyes appearing on various items around the kitchen. Are those gone this season? They were so cute. The kids loved them lol

I love all of your recipes!!! you make everything look so easy!

3:18 Something very subtle I noticed was the way Claire pours the water on the spatula so it ran down into the powder and not directly on the dry ingredients.

I’ve never made laminated dough before. Claire makes the whole process seem a little less intimidating and a little more accessible.

It was perfect. I still love rewatching episodes on my spare time with a full glass of Shardonay

12:35 - that butter envelope is so cool (and delicious, no doubt)-

She gets so stressed and so serious about the recipes and yet she's still the most calming person for me to listen to on KZfaq ❤

Ok so I was watching the video, but also was using the recipe printed. The printed said 1 1/4 cup sugar but as I watched the video she only used 1/4 cup sugar. I was weighing my ingredients and we’ll…totally put on much sugar. Do I start all over or just see what happens. I’m a bit frustrated dog gone it. Thanks to the person who put the recipe in the comments!

What I love about this channel is it is UNFILTERED. I love the realness of everything in it, and the genuine presentation overall. I love it!

I was so impressed with the lamination you could see even before they were baked! I seriously caught my breath.

These videos make my day every single time

side note, im dying at the video breakdown: 0:00 Start 0:01 How To Make Blueberry Cream Cheese Danishes

Your energy is spot on 👌🏻

Claire doesn't need more energy. Claire needs HER energy, just be you! I love the vibe, pushes me even more into baking. Magical for me

Claire.. your videos make me sane while working at night.

I was planning on making these this weekend and now that you posted this I think I just have to! Love then that happens!!

I am going to try this recipe for sure but I think I’m going to substitute the cream cheese for goat cheese + some additional heavy cream to allow it to cream well and throw in some basil into the blueberry mixture! I have a vision in my mind that I’m hoping works out the way I want it to (:

Hey just made your salted caramel tart today. Thought I would drop by and tell you you are great and looking beautiful. Thank you for helping us with your skills and knowledge will try the rolls too!

I'm from Brittany and I absolutely loooooooooooooove Kouign-Amann (with salted butter of course !) 😍

I keep coming back to this video cause the end product is a pleasure to the eyes. It's just looks so beautiful and delicious I keep coming back to eat with my eyes

This has made me so happy! Danishes are my favorite pastries ❤

The "MMM" is my favorite part every time

I love your videos, always learn something new every time !!!

I really love the way this is edited... makes me laugh!

One of my favourite pastries 😍

I love watching things that I will certainly never do. But I will commit to getting to the bakery early to get them fresh.

i appreciate the spin on this recipe going with a different filling. and how this is much more like cooking and doing things at home - using the recipe in the book as a guide to do what you want/need in baking this. yes to acknowledge some comments, there is differences in the dough in the book vs the video - but i think it brings out the versatility and guidelines of a recipe vs exacts. as a chef - you usually aren’t writing recipes with exact measurements…and this showcases the talent of the teacher as well as teaching you the student how to be better in the kitchen

The editor is nailing it, and deserves a raise.

I love the punk rock aspect to the butter beating.

yesssss literally making these next week

that thumbnail of the danishes is absolutely gorgeous 😍

i really thought this week's episode was her spelt croissant because she posted a batch of homemade croissants in her instagram story lol i thought it was like an easter egg or something. queen of subverting expectations!!

Respect for bakers 👌

Thank you for this video! I appreciate the explanation about the butter (temperature, type, etc) because every time I tried making laminated dough, the butter breaks and squishes to one area. 😞 I'll have to give this another go!

I see you Claire! I see you switching out plastic wrap for beeswax food wrap and parchment! I'm so hyped about it!

Those look absolutely delicious😍😋 I love cream cheese danish and blueberries so those would taste amazing I just know it.

I'm proud of you, too, Claire 👏

Great video! I love the look of those flakey edges!

this was exactly what i needed today !!!!!

This is my comfort show😌

I love this! Might be the first pastry I try to make myself. I live at a very high altitude and struggle with dryness in baking, especially if it’s not a new bag of flour. Any tips for making final adjustments to get the right texture?

So proud of u. I saw u on the other channel for years and now u have your own channel.