I TESTED Claire's Hot Pockets - Bon Appétit Test

David make gourmet makes Cadbury crème eggs!

Nice video. Homemade puff paste is labor intensive, but unless you can find frozen made with butter it's worth the effort.✌️

You.. don’t know what Parmesan powder is??? What do you put on your pizza???

Powdered parmesan is just the fake green bottle stuff

You had me at the ingredients!!!☺️ (Tip: you could probably just get some dried tomatoes and pulse them in a food processor or blender.)

New sub because you used boar's head.

that is expensivve

I really wanna know how much these recipes cost

All that work just for a hot pocket

lol just shut the fuck up already jk jk. ILY <3 keep up the work

Great. Now I'm hungry.

One day... you will have gotten every type of cheese 😂

Of course it’s good

Freakin love u David. Watch ur vids ALL the time

I wanna eat Claire's hot pockets but I don't wanna make em myself 😭

Watching this in 2020 and damn the all the chef's leaving comment is still relevant.

dude, I've been binge watching you lately.. like for a week now? idk, but y u don't have million subscribers???

Who comes up with thoss kind of recipes? It was even hard to watch😁

How you not know about Parmesan powder. I ain’t even know that shit came on a block.

im i going insane or i have i hear the 1975 playing at the beginning of at least 3 of his videos today?!?!!!

im positive this video has UGH! playing in the background at the beginning and i have heard tootimetootimetootime and another that i can’t remember now but...

he a 1975 stan because if so....

we be clowning together!

To who ever might need this tip: let the dough hang out for like 10-15min at room temp so the gluten can relax before you start trying to roll it out. This will help a lot with the dough not fighting you or ripping. It'll behave and look as effortless and the cooks on yt make it look if you give the gluten time to chill out.

Was going through the channel backlog a bit and thought this video might be interesting, and I had to pause the video because HOLY CRAP that is a lot of ingredients. o_O

My family pronounces sopressata the same way, it’s mostly New York thing, like mozzarella ‘mutz-a-del’ and calamari ‘gal-a-mahd’ (said with accent)~ no one in Florida ever understands what we’re talking about, but some waiters are getting better at it since more New Yorkers are moving down here lol

dont wanna be a dick but the reason you're getting tears is because you are not refrigerating after each fold. Pastry is a long tedious process you can't rush it

He really did tasty like that.😂

S

My mouth is already burning just from watching someone else eat a hot pocket

You remind me of eddies million dollar cook off

puts david in the oven and waits ten minutes yep hes roasted-

I liked this video because of the tasty comment LOL

Kinda late now, but there's a recipe called Blitz puff pastry, which is an way easier laminated dough, the downside is that it does not spring up as much, I think Alton brown says it only springs to about 83% of the height

Alan is my favourite ever

Oh yeah the time Claire made calzones

I believe the way you pronounce sopressata is the New York/New Jersey Italian way. Kind of like how ricotta is pronounced rigoat and mozzarella is pronounces mutzadell. We have a tendancy to remove the last syllable from words.

I like how you say “laminated dough” instead of just “puff pastry”

While watching the video I forgot he was making a hot pocket

Just buy puffed pastry to save yourself the hassle. It's exactly the same if not better.

lmao the fact u put a the 1975 instrumental in the beginning
paying respect

Is this better than chris’ cookies?

Babish tastey pasta pls

Powdered parmesan? Like the stuff i buy at the store

When David says out the ingredients it's the same as Claire reading out the ingredients

You liked it even more than the chocolate cake with stout or Chris' yonuts?

no one:

absolutly not a singke soul:

David: I was gonna skip this one

literally him every video

This is derivative in the best way.

It was to reduce the moisture

Honestly might make this one based on your reaction :) Thank you