How To Make A Fruit Tart with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2021-09-02 | How To Make A Fruit Tart with Claire Saffitz | Dessert PersonDon’t know what to make with your late-summer farmers market fruit haul? Try this simple custard tart — a crisp but tender base filled with a rich vanilla pastry cream — and top with any fruit you like. This is one of those desserts that might call to you from the pastry case in the bakery with its gleaming and perfectly arranged fruit, but homemade is almost always better. Claire walks you through all the steps. #ClaireSaffitz #Baking #FruitTartFruit TartSpecial Equipment:Tart panSaucepanBowl & WhiskIngredients:Strawberries, Raspberries, Blackberries or seasonal fruitApricot preserves, for glazeSweet Tart Dough:1/3 cup almond flour (1.4 oz / 40g)1 cup all-purpose flour (4.6 oz / 130g) plus more for hands1/4 cup powdered sugar (1oz / 30g)1/2 teaspoon Diamond Crystal kosher salt1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled1 large egg yolk (0.6 oz / 16g)1/2 teaspoon vanilla extractPastry Cream:2 cups whole milk (16 oz / 456g)Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract1/2 teaspoon Diamond Crystal kosher salt1/2 cup sugar (3.5 oz / 100g)1/4 cup cornstarch (1 oz / 30g)5 large egg yolks (2.8 oz / 80g)6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled0:00 Start0:01 The Question We've All Wondered0:07 Delicious Fruit Tart Footage0:28 Animated Intro to Claire Saffitz X Dessert Person0:46 Intro To How To Make A Fruit Tart1:36 Ingredients & Special Equipment2:21 Prepare & Chill Tart Shell6:03 Bake That Delicious Tart Shell7:07 How To Make Pastry Cream14:13 Patch Up The Crust, Add That Pastry Cream15:57 Assemble Your Fruits & Glaze!20:00 Serve Up A Slice!21:53 Claire Politely Asks For You To Like This Video & Subscribe To The Channel22:00 The Return of Spud!Thanks for Watching! Dessert Person Online: dessertperson.comClaire on Instagram: instagram.com/csaffitz/?hl=enClaire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comDessert Person CookbookPhotographer: Alex LauFood Stylist: Sue LiProp Stylist: Astrid ChastkaVideo Series:Producer/Director: @VincentCross Camera Operator: Calvin RobertsonSound Engineer/Music: Michael GugginoEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwar
Claire Saffitz & Susan Spungen Make Perfect Fall Caramelized Onion & Potato Galette | Dessert People Claire Saffitz x Dessert Person 2024-10-17 | Claire Saffitz & Susan Spungen Make Perfect Fall Caramelized Onion & Potato Galette | Dessert PeopleClaire Saffitz welcomes Susan Spungen into her kitchen to share the recipe for her Caramelized Onion and Potato Galette. Ideal for fall and winter, this savory tart is perfect for impressing dinner guests with its irresistible aroma and flavor. The galette combines flaky, buttery pastry with rich caramelized onions, crispy potatoes, creamy goat cheese, and nutty Gruyère, creating a deliciously comforting dish.#galette #clairesaffitz #baking For the dough1½ cups (192 g) all-purpose flour1 teaspoon granulated sugar½2 teaspoon kosher salt¼ teaspoon freshly ground pepper½ cup (28 g) grated Parmesan cheese10 tablespoons140 grams (1 stick plus2 tablespoons), plus ice-cold unsalted butter, cut into pieces 4 to 5 tablespoons ice waterFor the galette4 ounces soft goat cheese1 batch Caramelized Onions(page ooo), cooled3 to 4 small potatoes (like fingerlings)1 teaspoon olive oilKosher salt3 ounces grated Gruyère cheese1 tablespoon fresh thyme leavesFreshly ground pepperChapters:00:00 Intro01:02 Ingredients & Special Equipment02:42 Make the Pastry Dough08:04 Caramelize the Onions17:27 Roll out the Pastry22:19 Assemble27:30 Eat30:42 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: instagram.com/csaffitz/?h…Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara Dutton
Make Halloween Pumpkin Bread with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-10-03 | Make Halloween Pumpkin Bread with Claire Saffitz | Dessert PersonJoin Claire Saffitz as she guides us through the perfect Halloween treat—pumpkin bread with a twist! In this recipe, she adds a black cocoa and pumpkin seed streusel for a festive orange and black touch. Fun and easy to make with the family, follow along and bring some spooky flavors to your kitchen this season!#clairesaffitz #pumpkin #breadPumpkin Bread with Black Cocoa StreuselServes 8PEPITA and BLACK COCOA STREUSEL½ cup all-purpose flour (67g)¼ cup demerara sugar (55g)2 tablespoons black cocoa powder½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt5 tablespoons unsalted butter, cut into ½-inch pieces, chilled¼ cup chopped pumpkin seedsPUMPKIN BATTER1½ cups all-purpose flour (7 oz / 200g)1½ teaspoons baking powder (0.21 oz / 6g)1 teaspoon Diamond Crystal kosher salt1 teaspoon ground turmeric¾ teaspoon ground cinnamon½ teaspoon ground gingerPinch of ground cloves2 large eggs (3.5 oz / 100g), at room temperature¾ cup granulated sugar (150g)½ cup neutral oil, such as avocado, plus more for the pan1 cup canned pumpkin (8.2 oz / 232g) 2 tablespoons maple syrup (1.2 oz / 35g)1 teaspoon vanilla extractChapters:00:00 Intro00:54 Ingredients & Special Equipment02:42 Preheat Oven & Prepare the Pan03:51 Make the Streusel05:53 Make the Batter09:39 Assemble11:29 Remove & Let Cool11:56 Eat13:40 Cat CamWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: instagram.com/csaffitz/?h…Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara Dutton
I Tried Making Homemade Uncrustables | Claire Recreates Claire Saffitz x Dessert Person 2024-09-25 | I Tried Making Homemade Uncrustables | Claire RecreatesIn her exciting YouTube series, Claire Recreates, Claire Saffitz takes on beloved childhood snacks and iconic treats, adding her signature homemade touch. In today’s episode, she tackles the beloved Smucker’s Uncrustables, giving them a creative, from-scratch makeover. Claire takes no shortcuts, making her own homemade white bread, peanut butter, and jelly, transforming this nostalgic lunchbox staple into something truly special. If you’re a fan of classic snacks and curious about the art of recipe development, this series is a must-watch! Don’t miss Claire’s inventive twist on this timeless favorite.#clairesaffitz #homemade #uncrustablesChapters:00:00 Intro00:54 How does Claire Saffitz make a PBJ?01:50 Taste test02:19 Basic Components02:48 Reading the Ingredients03:50 Game Plan04:32 Soft White Bread06:31 Cal calls Uncrustables06:59 Peanut butter13:44 Grape Jelly18:10 Assembly26:47 Comparison28:58 Cat CamWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: instagram.com/csaffitz/?h…Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonRecipe:SOFT WHITE BREADMakes 1 loafTANGZHONG½ cup whole milk½ cup water50g (6 tablespoons) bread flourDOUGH3 cups (390g) bread flour, plus more, if needed, for work surface¼ cup water¼ cup milk 2 tablespoons granulated sugar4 tablespoons neutral oil9g kosher salt (2½ teaspoons Diamond Crystal kosher salt)2 teaspoons instant yeastGrape Jelly2 lbs green apples1 quart 100% Concord grape juice1 cup sugar2 tablespoons lemon juicePeanut Butter3 cups roasted salted peanuts, toasted until golden brownGenerous pinch of salt2 teaspoons of honey
Claire Saffitz’s Perfect Berry Cobbler Recipe | Dessert Person Claire Saffitz x Dessert Person 2024-09-19 | Claire Saffitz’s Perfect Berry Cobbler Recipe | Dessert PersonPerfect for late summer and early fall when berries are at their best, Claire Saffitz’s Berry Cobbler features a balanced, perfected topping that she’s honed over the years. This versatile recipe works with a mix of fresh berries, though frozen varieties also work well. The cobbler is topped with a crunchy sugar layer and a warm biscuit topping, making it a delicious and comforting dessert.#Cobbler #ClaireSaffitz #DessertLate Summer Berry CobblerServes 6BERRY FILLING 12 ounces (340g) fresh blueberries (about 3 cups)12 ounces (340g) fresh blackberries (about 2 cups)8 ounces (227g) fresh raspberries (about 1¾ cups)6 tablespoons demerara sugar (2.6 oz / 75g)2 tablespoons cornstarch1 tablespoon fresh lemon juice1 teaspoon vanilla extract½ teaspoon Diamond Crystal kosher salt DROP BISCUIT COBBLER and ASSEMBLY¼ cup granulated sugar (50g)½ teaspoon finely grated orange or lemon zest1½ cups all-purpose flour (200g)1½ teaspoons baking powder½ teaspoon baking soda¾ teaspoon Diamond Crystal kosher salt 6 tablespoons unsalted butter (3 oz / 84g), frozen½ cup heavy cream (120g), chilled½ cup buttermilk (120g), chilledMelted butter and demerara sugar, for toppingWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: instagram.com/csaffitz/?h…Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Bryant AlvarezAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara Dutton
Claire Saffitz Makes Delicious Caramel Apple Skillet Crisp | DESSERT PERSON Claire Saffitz x Dessert Person 2024-09-12 | A big thank you to our friends at Mill for sponsoring this episode. Mill offers the cleanest, easiest way to reduce food waste at home by recycling your peels, bones, stalks, and even forgotten leftovers — with no extra effort required. As a baker who makes plenty of fruit desserts, I always have scraps, and Mill has become an essential part of my kitchen routine. It’s been a huge help for my garden, chickens, and compost. To learn more about Mill, visit: mill.com/clairesaffitz.Claire Saffitz Makes Delicious Caramel Apple Skillet Crisp | DESSERT PERSONAs summer fades and apple season begins, this Caramel Apple Skillet Crisp is the perfect dessert. Juicy apples, a crisp, buttery topping, and a rich caramel flavor come together in one skillet. It’s everything you dream of in an apple dessert, made simple. Watch as Claire Saffitz shows you how to create this fall favorite!#clairesaffitz #apple #dessertTOPPING2 cups old-fashioned rolled oats (not quick-cooking)½ cup (67g) all-purpose flour⅓ cup (67g) granulated sugar⅓ cup (67g) demerara sugar 1 teaspoon kosher salt1 teaspoon ground cinnamon12 tablespoons unsalted butter, cut into ½-inch pieces, chilledFILLING½ cup granulated sugar4 tablespoons unsalted butter, cut into pieces2 tablespoons (or a generous splash) of heavy cream3 lbs. sweet-tart apples such as honey crisp or pink lady (6-7 medium / TKg) peeled, cut into wedges 1 tablespoon cornstarch2 teaspoons vanilla extractVanilla ice cream, for servingWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: instagram.com/csaffitz/?h…Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Bryant AlvarezAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
Claire Saffitz Makes the Most Delicious Pastry: Kouign-Amann | Dessert Person Claire Saffitz x Dessert Person 2024-09-05 | A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs—it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit kerrygoldusa.com/.Claire Saffitz Makes the Most Delicious Pastry: Kouign-Amann | Dessert PersonIn this episode, Claire Saffitz tackles what might just be the most delicious dessert on the planet: Kouign-Amann! This buttery, flaky pastry is all about mastering the art of lamination—a technique where butter is folded into dough to create endless layers of crispy, golden perfection. Follow along as Claire walks you through every step, from building the butter block to creating the ultimate pastry. Trust us, your taste buds will thank you!#clairesaffitz #pastry #dessert Ingredients:3¼ cups all-purpose flour (14.6 oz / 423g), plus more for rolling out3 tablespoons unsalted butter (1.5 oz / 43g), melted and cooled1½ teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)1 teaspoon instant yeast (0.11 oz / 3g)1¼ cups sugar (8.8 oz / 250g), divided12 ounces (3 sticks / 340g) salted Kerrygold butter, cut into tablespoons, chilledButter and sugar, for the muffin pansWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: instagram.com/csaffitz/?h…Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Bryant AlvarezAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
I Tried Making Oatmeal Creme Pies | Claire Saffitz Claire Saffitz x Dessert Person 2024-08-31 | I Tried Making Oatmeal Creme Pies | Claire Saffitz Check out my series, "Claire Recreates," where I dive into beloved childhood snacks and iconic treats, adding my own creative flair. In today’s episode, I focus on the classic Little Debbie Oatmeal Creme Pies, transforming them with a homemade twist. If you have a fondness for your favorite snacks and a curiosity for the art of recipe development, this series is for you! Don’t forget to like and subscribe.#clairesaffitz #oatmeal #pie
I Tried Making Homemade Oatmeal Creme Pies | Claire Recreates Claire Saffitz x Dessert Person 2024-08-30 | I Tried Making Homemade Oatmeal Creme Pies | Claire RecreatesIn her exciting new YouTube series, "Claire Recreates," Claire Saffitz dives into beloved childhood snacks and iconic treats, adding her own creative flair. In today’s episode, she focuses on the classic Little Debbie Oatmeal Creme Pies, transforming them with a homemade twist. Join Claire as she reimagines this nostalgic favorite, sharing mouthwatering recipes perfect for home baking enthusiasts. If you have a fondness for your favorite snacks and a curiosity for the art of recipe development, this series is a must-watch! Don’t miss Claire’s inventive take on this timeless treat.#clairesaffitz #oatmeal #pie Chapters:00:00 Intro01:10 Measurements01:29 Smell and taste test02:22 Ingredients03:42 Game plan03:49 Make cookie dough + bake13:21 Make adjustments to cookies22:11 Marshmallow cream25:29 Assemble26:19 Comparison27:55 Harris review28:32 Conclusion29:01 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonCOOKIES1¼ cups old-fashioned rolled oats, divided¼ cup raisins½ cup whole milk¼ cup water (¼ cup oats + raisins cooked in milk/water, remaining 1 cup oats processed w/ dry ingredients)1½ cups all-purpose flour2 teaspoons baking soda1 teaspoon kosher salt¾ teaspoon cinnamonPinch of ground cloves8 tablespoons (1 stick) unsalted butter, at room temperature¼ cup vegetable oil1 cup light brown sugar (packed)⅓ cup molasses1 large egg2 teaspoons pure vanilla extractMARSHMALLOW FILLING¼ teaspoon gelatin, softened in 1½ teaspoons ice water38g water75g granulated sugar117g light corn syrup30g egg whites, at room temperature¼ teaspoon cream of tartar1 teaspoon King Arthur Pure Vanilla Extract
Claire Saffitz Makes Easy Melon Parfaits | Dessert Person Claire Saffitz x Dessert Person 2024-08-22 | Claire Saffitz Makes Easy Melon Parfaits | Dessert PersonJoin Claire Saffitz this week as she whips up an Easy Melon Parfait featuring a refreshing watermelon granita. This simple summer recipe combines ripe watermelon, honeydew, or cantaloupe with fresh lime juice and a touch of agave nectar for a sweet and tangy granita. Paired with a creamy cottage cheese and mascarpone mixture, this parfait is topped with melon balls and a squeeze of lime—perfect for a light and delicious summer treat!#clairesaffitz #watermelon #dessert INGREDIENTSMELON GRANITA1 pound (454g) ripe seedless watermelon, honeydew, or cantaloupe, coarsely chopped (about 4 cups)2 tablespoons fresh lime juice2 tablespoons light agave nectarPinch of kosher saltCOTTAGE CHEESE MIXTURE2 cups full-fat cottage cheese (15.9 oz / 450g), chilled1 cup mascarpone cheese (8.5 oz / 240g), chilled⅓ cup confectioners’ sugar (1.3 oz / 37g)ASSEMBLY12 ounces (340g) ripe seedless watermelon, honeydew, or cantaloupe, scooped with a melon baller or cut into small cubes (about 2½ cups)1 lime, for servingChapters:00:00 Intro01:13 Ingredients & Special Equipment02:11 Make the Granita04:26 Scrape the Granita05:23 Make the Mascarpone Cottage Cheese Filling07:35 Assemble08:52 Eat09:50 Cat CamWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonMusic Intro: Mike Guggino
Claire Saffitz’s Ultimate Peach Streusel Slab Pie | Dessert Person Claire Saffitz x Dessert Person 2024-08-15 | You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0824-claireIn today’s episode, Claire Saffitz guides you through the perfect late summer dessert: Peach Streusel Slab Pie. This dessert takes peach pie to the next level, with the slab pie format offering a greater surface area for an extra helping of crust and crumble. Get your peaches ready and follow along with this delicious recipe!Claire Saffitz’s Ultimate Peach Streusel Slab Pie | Dessert Person#peach #pie #clairesaffitz Peach Streusel Slab PieServes 20BOTTOM CRUST3¾ cups flour 2 tablespoons granulated sugar1½ teaspoons salt 3 sticks unsalted butter¾ cup (12 oz / 340g) ice water FILLING4¼ pounds ripe peaches, halved, pitted, and cut into ½-inch wedges¾ cup demerara sugar2 tablespoons cornstarch1½ teaspoons ground ginger½ teaspoon ground cinnamon¼ teaspoon ground nutmeg¾ teaspoon Diamond Crystal kosher salt 3 tablespoons fresh lemon juice2 teaspoons vanilla extractCRUMBLE TOPPING2 cups all-purpose flour 2 cups old-fashioned rolled oats⅔ cup demerara sugar2 teaspoons ground cinnamon1 teaspoon Diamond Crystal kosher salt2½ sticks unsalted butter, cut into ½-inch pieces, chilledWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonMusic Intro: Mike Guggino
I Tried Making Homemade Strawberry Shortcake Bars | Claire Recreates Claire Saffitz x Dessert Person 2024-08-08 | I Tried Making Homemade Strawberry Shortcake Bars | Claire RecreatesIn her exciting new YouTube series, "Claire Recreates," Claire Saffitz takes on nostalgic childhood snacks and popular meals, adding her own creative twist. In today's episode, she focuses on Strawberry Shortcake Bars, pairing them with homemade ice cream. Join Claire as she reimagines these classics, sharing delicious recipes perfect for home cooking enthusiasts. If you have a soft spot for your favorite foods and a curiosity for the art of recipe development, this series is a must-watch! Don’t miss Claire’s inventive approach to these timeless treats.#strawberryshortcake #clairesaffitz #icecream Chapters:00:00 Intro00:28 Strawberry shortcake bars01:12 Taste test02:53 Reading the ingredients04:01 Measurements07:03 Game plan09:16 Make the ice cream base12:47 Make strawberry ice cream base15:38 Make the strawberry cores24:07 Make cake crumbs28:34 Fill molds45:10 Assemble46:05 Comparison49:32 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonRecipe:Strawberry Shortcake BarsMakes 8VANILLA ICE CREAM8 large egg yolks¾ cup granulated sugar½ teaspoon kosher salt1 tablespoon vanilla paste3 cups whole milk1 cup heavy cream1 pound strawberries chopped, mixed with 2 tbsp sugar, roasted at 275 for 1 hour, stir a few times, blend in to half of vanilla base and flavor with 1 Tbsp hibiscus powder and 20g freeze dried strawberries, strain, processSUGAR COOKIE CRUMBS1 stick butter½ cup sugar1 teaspoon baking powder¾ teaspoon Diamond kosher2 tablespoons egg whites, from about 1 egg1 tablespoon heavy cream1 teaspoon vanilla extract150g all-purpose flourSTRAWBERRY VERSION1 stick butter½ cup sugar1 teaspoon baking powder¾ teaspoon Diamond kosher2 tablespoons egg whites, from about 1 egg1 tablespoon heavy cream1 teaspoon vanilla extract150g all-purpose flour
Easy Zucchini Bread with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-08-01 | Easy Zucchini Bread with Claire Saffitz | Dessert PersonJoin Claire Saffitz as she makes the perfect Zucchini Bread, ideal for summer when zucchini are in season. This lemony olive oil zucchini bread is moist, delicious, and perfect for the entire family. Don't miss out on this delightful recipe!#clairesaffitz #zucchini #bread Lemony Olive Oil Zucchini BreadMakes 1 loafIngredients:1¾ cups all-purpose flour½ teaspoon ground cinnamon1 teaspoon kosher salt¾ teaspoon baking powder¾ teaspoon baking soda6 tablespoons demerara sugar½ cup granulated sugar2 teaspoons finely grated lemon zest2 large eggs, at room temperature½ cup olive oil, plus more for the pan¼ cup plain Greek yogurt1 teaspoon vanilla extract14 oz. zucchini, unpeeled and grated on a box grater (about 2 small zucchini), thoroughly squeezedWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Bryant AlvarezAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
How To Make The Most Delicious Ricotta Cake with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-07-25 | How To Make The Most Delicious Ricotta Cake with Claire Saffitz | Dessert PersonThis ricotta cake bakes into a texture that's hard to describe: eggy and creamy like a custard, but still light and cakey. It's delicious on its own, but makes a wonderful canvas for any fruit preparation. The recipe might seem fussy at first glance, but there's very little equipment needed and comes together quickly. Follow along and don't forget to like & subscribe!#cake #clairesaffitz #ricottaServes 8Ingredients:CAKEButter for the pan2 cups fresh whole-milk ricotta cheese(16 oz / 452g) •1 cup heavy cream (8.2 oz / 232g), chilled4 large eggs (7 oz / 200g), separated1 large egg yolk (0.6 oz / 16g)1 tablespoon finely grated lemon zest2 teaspoons vanilla extract⅐ teaspoon plus a pinch of DiamondCrystal kosher salt1 cup plus 1 tablespoon sugar(7.5 oz / 213g)1 cup all-purpose flour (4.6 oz / 130g)MARMALADE 8 ounces (227g) kumquats, halved crosswise and seeded, sliced again crosswise if large1 tablespoon fresh lemon juice(0.5 oz / 14g)½ cup sugar (3.5 oz / 100g)Seeds scraped from ½ vanilla bean orI teaspoon vanilla extractChapters:0:00 Start1:12 Ingredients & Special Equipment2:24 Prepare Your Pan8:47 Fold In The Egg Whites12:00 Bake Cake12:43 Make The Strawberry Marmalade14:35 Serve Ricotta CakeWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Bryant AlvarezAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
How to Make an Easy Summer Icebox Cake with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-07-18 | How to Make an Easy Summer Icebox Cake with Claire Saffitz | Dessert PersonTry this Plum Icebox Cake! Made with layers of Biscoff cookies, whipped cream, and tart roasted plums, this recipe creates a light, fruity, and cakey confection with minimal effort. Perfect for a quick and impressive treat! Watch the full video to see how easy it is to make this delightful dessert. Don’t forget to like, comment, and subscribe for more easy recipes!#clairesaffitz #dessert #cake Icebox CakeServes 8Ingredients:5 medium ripe red plums (12 oz / 340g), halved and pitted, plus 1 medium plum for assembly1 cinnamon stick or whole star anise¼ cup demerara sugar (1.8 oz / 50g)2 cups heavy cream (16 oz / 480g), chilled¼ cup confectioners' sugar (1 oz / 28g)1 teaspoon vanilla extractPinch of kosher salt1(8.8 oz / 250g) package Biscoffcookies (32 cookies)Chapters:0:00 Start1:34 Ingredients & Special Equipment2:49 How To Make Plum Puree3:30 Prepare Your Pan5:31 How To Whip Cream8:09 Assemble Your Icebox Cake11:55 Serve & Enjoy!15:40 Cat Appearance What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Bryant AlvarezAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
Claire Saffitz Answers Subscribers Baking Questions | Ask Me Anything | Claire-ified Claire Saffitz x Dessert Person 2024-07-11 | Claire Saffitz Answers Subscribers' Baking Questions | Ask Me Anything | Claire-ifiedIn this engaging YouTube session, culinary expert Claire Saffitz takes on the challenge of answering her subscribers' most pressing baking questions. Join her as she shares valuable insights, expert tips, and practical advice, turning the video into an interactive and informative baking Q&A experience. Whether you're a seasoned baker or just starting out, Claire's expertise promises to unravel the mysteries behind your top baking queries, making this session a must-watch for anyone looking to enhance their baking skills.#clairesaffitz #baking #interview 00:00 Intro00:29 Regret / revise / republish01:24 How To Bake From Frozen02:25 Who keeps the leftovers?03:03 Claire Saffitz Homemade Jam03:44 Where To Start Baking04:48 Recipe development defeat05:49 A half-sized cake07:13 Favorite recipes07:56 Too scared to bake08:33 Sliding Danishes09:57 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
Claire Saffitzs Ultimate Carrot Cupcake with Cream Cheese Buttercream | Dessert Person Claire Saffitz x Dessert Person 2024-06-27 | I want to thank our sponsor Gestura for today's episode. Gestura creates beautiful tools for both home cooks and professional chefs. Today, they are launching their stunning Esa Offset Spatula. To learn more about their products, visit http://gesturautensils.com/collections/all and use code CLAIRE for free shipping (available for US residents).Claire Saffitz's Ultimate Carrot Cupcake with Cream Cheese Buttercream | Dessert PersonIn today's episode, Claire Saffitz tackles classic Carrot Cake Cupcakes with a unique twist. She introduces a new frosting called Cream Cheese Buttercream. She may have created this new Frosting. It's delicious and it’s a fantastic way to elevate your baked goods, especially these timeless cupcakes. Follow along for the recipe!#clairesaffitz #carrotcake #cupcake Easy Carrot CupcakesMakes 121 cup flour1 teaspoon baking soda½ teaspoon ground cinnamon½ teaspoon kosher salt¼ teaspoon allspice½ cup granulated sugar⅓ cup light brown sugar⅔ cup neutral oil2 large eggs, at room temperature1½ cups grated raw carrots, chopped1 teaspoon vanilla extract½ cup walnuts or pecans, chopppedCream Cheese Swiss Meringue ButtercreamMakes about 4 cups (enough for frosting a 3-layer, 8-inch cake)Special Equipment: Stand mixer8 oz (226g) full-fat, stabilizer-free cream cheese, such as Nancy’s brand, at room temperature8 oz (226g / 2 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature 120g (about ½ cup / 120g) egg whites1 cup (200g) granulated sugar½ teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher saltPinch of cream of tartar2 teaspoons vanilla pasteWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
I Tried Making Homemade Cosmic Brownies | Claire Recreates Claire Saffitz x Dessert Person 2024-06-21 | I Tried Making Homemade Cosmic Brownies | Claire RecreatesIn her exciting new YouTube series, "Claire Recreates," Claire Saffitz tackles beloved childhood snacks and popular meals with a unique twist. In today's episode, she focuses on Little Debbie Cosmic Brownies. Join Claire as she reimagines these classics, offering delicious recipes perfect for home cooking enthusiasts. If you're nostalgic for your favorite foods and intrigued by the art of recipe development, this series is for you! Don't miss Claire's creative take on these timeless dishes.#cosmicbrownies #clairesaffitz #brownie Chapters:00:00 Intro01:14 Basic components01:53 Taste test04:19 Measurements08:36 Game plan10:34 Temper the chocolate16:12 Make the candy coating23:29 Make the brownies29:12 Make the royal icing31:28 Make the glaze37:19 Assemble39:17 ConclusionWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonRecipe:BROWNIES6.6 ounces bittersweet chocolate1 stick unsalted butter5.55 ounces confectioners’ sugar2 large egg yolks1 teaspoon kosher salt2 teaspoon vanilla extract or paste6 ounces all-purpose flourFUDGE FROSTING4 tablespoons unsalted butter1½ cups (300g) sugar2 tablespoons unsweetened cocoa powder¾ cup whole milkGenerous pinch of kosher salt1 teaspoon vanilla extract1½ ounces unsweetened chocolateBROWNIES: Preheat the oven to 350°F. Lightly butter the bottom and sides of a ¼ sheet pan. Line the bottom and two longer sides with a piece of parchment paper, smoothing to eliminate air bubbles. Melt chocolate and butter in a large bowl set over a double boiler, stirring often with a flexible heat-proof spatula. Remove from the heat and add the sugar, yolks, salt, and vanilla and whisk vigorously. Add the flour and fold thoroughly with the spatula until you have a homogenous dough. Spread into the prepared pan with an offset spatula in a smooth, even layer. Bake in a water bath until the brownies are set, 18 to 22 minutes. Remove from the oven and let cool completely.
Millionaires Shortbread with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-06-13 | You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link. - madein.cc/0624-claireMillionaire's Shortbread with Claire Saffitz | Dessert PersonJoin Claire Saffitz in this episode as she guides you step-by-step through the indulgent process of making millionaire's shortbread, a decadent treat featuring layers of buttery shortbread, rich caramel, and smooth chocolate.#clairesaffitz #biscuit #millionaire MILLIONAIRE’S SHORTBREADSHORTBREAD2 sticks (226 g) unsalted butter, at cool room temperature⅔ cup (100 g) granulated sugar1 teaspoon vanilla extract½ teaspoon kosher salt2¼ cups (303 g) all-purpose flourCARAMEL and CHOCOLATE1 can (14 ounces) sweetened condensed milk1 cup demerara sugar¾ cup heavy cream½ cup light corn syrup6 tablespoons unsalted butter, at room temperature1 vanilla bean, split and scraped, pod reserved¾ tsp. Diamond Crystal kosher salt7 ounces semisweet chocolate (60-66%)Flaky saltChapters:00:00 Intro00:38 Millionaire's Shortbread01:38 Ingredients & Special Equipment03:42 Make the Shortbread11:29 Make the Caramel20:07 Melt the Chocolate21:52 Add the Chocolate Layer24:22 Cut & Eat28:04 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
Homemade Hot Dog Buns with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-06-06 | Thanks to King Arthur Baking Company for being the sponsor of this episode! Explore the grilling season with King Arthur's exceptional flour products, including Bread Flour, using my code at bakewith.us/ClaireSaffitzHomemade Hot Dog Buns with Claire Saffitz | Dessert PersonThis week, Claire Saffitz guides you through crafting the ultimate homemade hot dog bun. As outdoor grilling season is in full swing, elevate your culinary prowess with a bun that's as satisfying to make as it is to eat. Utilizing a simple white bread dough, this recipe is versatile enough for sandwiches, hot dogs, lobster rolls, and more. Join along and make sure to add this delightful creation to your grilling repertoire this year, guaranteed to impress both guests and family alike.#hotdog #clairesaffitz #bread HOT DOG BUNS: MAKES 12TANGZHONG:½ cup whole milk½ cup water50g (6 tablespoons) bread flourDOUGH:490g (3¾ cups) bread flour, plus more, if needed, for work surface2 large eggs, chilled, plus 1 egg for brushing the dough¼ cup water1 tablespoon granulated sugar1 tablespoon neutral or olive oil10g kosher salt (2¾ teaspoons Diamond Crystal or 1½ teaspoons Morton)2 teaspoons / 6g instant yeast4 tablespoons unsalted butter, cut into ½-inch pieces, chilledThanks for watching!Dessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
I Tried Making Homemade Zebra Cakes | Claire Recreates Claire Saffitz x Dessert Person 2024-05-28 | I Tried Making Homemade Zebra Cakes | Claire RecreatesIn her exciting new YouTube series, "Claire Recreates," Claire Saffitz tries to recreate beloved childhood snacks and popular meals with a unique twist. Today's episode focuses on the Little Debbie Zebra Cakes. Join Claire as she reimagines these beloved classics, serving up delicious recipes tailored for home cooking enthusiasts. If you're longing for a nostalgic foods and fascinated by the intricacies of recipe development, this series is for you! Don't miss out on Claire's creative take on classic dishes.#clairesaffitz #zebracake #cake Chapters:00:00 Intro00:43 Zebra Cakes01:20 Taste test (Original)06:28 Game plan06:41 Bake cake16:37 Make the filling22:23 Fill & stack25:28 Cut out hexagons27:56 Fondant & glaze38:14 Chocolate stripes42:15 Comparison45:28 Spud gets brushed!What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor/Motion Graphics: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonRecipe:To make zebra cakes, start by whisking ¾ cup cake flour, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, and ¾ teaspoon kosher salt in a medium bowl. In a separate bowl, beat 3 egg yolks and ¼ cup sugar with a hand mixer until ribbony, then stream in ¼ cup neutral oil, ¼ cup buttermilk, and a teaspoon of vanilla extract. Pour the yolk mixture into the flour mixture and whisk until smooth. In a separate bowl, combine three egg whites, ¼ cup sugar, and a pinch of cream of tartar and beat with an electric mixer to stiff peaks. Fold the whites into the batter, then scrape onto a parchment-lined half sheet tray. Bake in a 225-degree oven until springy to the touch and golden, then let cool. Trim the edges then cut the sponge into 6-cm-wide strips and trim them horizontally so they’re about 7mm thick. Freeze the pieces. To make the filling, combine 3 ounces egg whites, 5.5 ounces of sugar, ½ teaspoon kosher salt, and a pinch of cream of tartar in the bowl of a stand mixer set over a double boiler and stir until the sugar dissolves. Whip the egg whites until firm peaks form and the meringue is room temperature, then gradually beat in 10 ounces of room temperature butter. Scrape down the sides of the bowl and beat in 1 tablespoon of vanilla paste. Pipe a layer of buttercream onto the surfaces of the cake strips using a basketweave tip, then sandwich the cake together. Chill briefly, then cut out hexagons using a serrated knife and template. Chill the cakes. In a large bowl, whisk together 4 cups powdered sugar, ¼ cup hot water, ¼ cup light corn syrup, and 1 teaspoon vanilla extract until smooth. Whisk in 142g melted white chocolate, then thin with more hot water to the desired consistency. Place over a saucepan of hot water to keep warm. Spread a thin layer over the tops of the cakes, let set at room temperature, then place the cakes one at a time glaze-size down on a large fork and spoon the glaze over the cakes until fully enrobed. Place on a wire rack and let set. Pipe thin lines of melted chocolate over the surfaces of the cakes in a wavy pattern and let set.
How To Make A Perfect Patty Melt With Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-05-23 | Made In is offering up to 25% off during their Memorial Day Sale. Use my link and get some of the best deals of the year. - madein.cc/0524-claireHow To Make A Perfect Patty Melt With Claire Saffitz | Dessert PersonJoin Claire Saffitz as she makes the perfect patty melt! Watch as Claire puts her unique spin on this classic diner favorite, using her carbon steel griddle to create the ultimate patty melt. Follow along for tips and techniques to elevate your sandwich game.#clairesaffitz #sandwich #hamburger Patty Melt Ingredients:Makes 4SAUER ONIONS:2 medium yellow onions2 tablespoons olive oilTK store-bought sauerkraut, drainedKosher salt and freshly ground pepperRUSSIAN DRESSING:½ cup prepared mayonnaise¼ cup sweet pickle relish3 tablespoons ketchup1 tablespoon fresh lemon juice, plus more to taste1 tablespoon prepared horseradish1 teaspoon onion powder1 teaspoon Worcestershire sauceKosher saltMELTS:20 oz ground beef (5 oz per serving)Kosher salt and freshly ground pepperNeutral oil, for brushing the griddle to cook the patties, if needed8 slices rye bread (seeded or unseeded)6 ounces Swiss cheese (such as Emmenthal), grated on large holes of a box grater (1½ oz per serving)More mayonnaise, for spreading thinly over the bread (about a teaspoon per piece of bread)Thanks for watching!Dessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonTheme Song: Mike Guggino
Claire Makes Rhubarb & Raspberry Shortcake | Dessert Person Claire Saffitz x Dessert Person 2024-05-16 | A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs—it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit kerrygoldusa.com/.Claire Makes Rhubarb & Raspberry Shortcake | Dessert PersonClaire spent quite a bit of time make sure that her shortcake dough bakes up into flaky, fluffy, tender, shortcakes, so it was important to give them a worthy topping. Instead of strawberries she turned to strawberry's frequent partner, rhubarb. Raspberries bring some added texture to the dish, they're more of a supporting player. Follow along for this perfect spring / summer dessert.#clairesaffitz #dessert #baking Ingredients:1 cup dry white or rose wine (8 oz / 227g)1 cup granulated sugar (7 oz / 200g)1/2 cup orange juice (4 oz 113g)2 teapsoons vanilla extractPinch of kosher salt12 oz rhubarb stalks, halved lenghtwise if thick, cut crosswise into 1-inch pieces (3 cups)6 ounces (170g) raspberries (about 1/2 cups)Shortcakes & Assembly Claire's All-Purpose Shortcake Dough(page 336, cut into squares and chilled1 1/2 cups heavy cream (12.7 oz / 360g), chilled plus more for brushingPoppy seeds, for spirnklingDemerara sugar, for sprinkling8 ounces (227g) mascarpone cheese, chilledThanks for watching!Dessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara Dutton
Homemade Red Velvet Cake Recipe with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-05-09 | Homemade Red Velvet Cake Recipe with Claire Saffitz | Dessert PersonIn this episode, Claire Saffitz demonstrates how to make a delicious Red Velvet Cake with a natural twist. Red-ish Velvet Cake. Follow along to discover the secrets to achieving the signature taste and texture of red velvet cake without relying on artificial additives. Claire will guide you through her step-by-step recipe, showing you how to craft the perfect layer cake and demonstrating the preparation and application of ermine frosting. Don't forget to like and subscribe for more exciting episodes coming soon!#ClaireSaffitz #RedVelvetCake #DessertRed Velvet CakeServes 10NATURAL RED FOOD DYE – yield 2 cups (start with 4, reduce by half)½ small or medium red cabbage, very thinly sliced1½ tablespoons red wine vinegarBATTERRoom-temperature butter, for greasing the pans½ cup annatto seeds1 cup neutral oil, such as avocado or vegetable¾ cup sour cream (160g)⅔ cup natural red food dye2 teaspoons vanilla extract4 large eggs, beaten until streak-free, at room temperature2¼ cups cake flour1¾ cups granulated sugar⅓ cup unsweetened natural cocoa powder, sifted if lumpy1½ teaspoons baking powder1 teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt1 teaspoon baking sodaCREAM CHEESE ERMINE FROSTING5 tablespoons all-purpose flour (1.5 oz / 42g)½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt1 cup whole milk (8.5 oz / 240g)2 teaspoons vanilla extract1½ sticks unsalted butter (6 oz / 170g), cut into 1-tablespoon pieces, at room temperature6 ounces (170g) cream cheese, cut into 1-tablespoon pieces, at room temperature¾ cup sugar (5.3 oz / 150g)Chapters:00:00 Intro02:04 Ingredients & Special Equipment03:06 Prepare the Pans and Food Coloring11:49 Combine the Wet and Dry Ingredients13:11 How To Make Layer Cake15:35 How To Make Ermine Frosting21:32 Assemble24:23 How To Apply Crumb Coat25:33 Finish Frosting the Cake27:35 Eat29:11 Cat camThanks for watching!Dessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara Dutton
I Tried Making Homemade Drumsticks | Claire Recreates Claire Saffitz x Dessert Person 2024-04-30 | I Tried Making Homemade Drumsticks | Claire RecreatesIn her exciting new YouTube series, "Claire Recreates," Claire Saffitz tries to recreate beloved childhood snacks and popular meals with a unique twist. Today's episode focuses on the Nestle Drumsticks, The Original Ice Cream Cone. Join Claire as she reimagines these beloved classics, serving up delicious recipes tailored for home cooking enthusiasts. If you're longing for a nostalgic foods and fascinated by the intricacies of recipe development, this series is for you! Don't miss out on Claire's creative take on classic dishes.#clairesaffitz #icecream #drumsticks CHAPTERS:00:00 Intro00:54 Snack breakdown03:29 Measurements04:43 Original ingredients05:15 Game plan06:15 Make and form cones18:13 Bake the cones19:53 Make the chocolate coating23:03 Make the ice cream32:05 Form the bulbs33:26 The next morning34:04 Make the magic shell37:29 Taste test41:59 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara DuttonRecipe:To make the cones, combine 3 ounces room temp egg whites, ¼ cup granulated sugar, ¼ up demerara sugar, 3 tablespoons melted cooled butter, 2 teaspoons vanilla extract, ½ cup flour, 1 tablespoon cornstarch, ½ teaspoon kosher salt, and ¼ teaspoon baking soda and blend with a hand blender until completely smooth. Transfer the batter to a piping bag and pipe some onto the grates of a preheated electric waffle cone iron. Cook just until it’s set but pale, then transfer the piece to a cutting board and trace around a football-shaped stencil with a wheel cutter. Remove the excess, return the piece to the iron, and cook until golden brown all over. Form the cone around a mold, pressing firmly on the seam. Repeat with more batter. Dry the cones in a 200-degree oven upside down on a rack set over a baking sheet,, then let cool. Brush the insides of the cones with a thin layer of melted chocolate, depositing a half teaspoon of chocolate in the bottom of each. Place the cones on a rack in the freezer. To make the ice cream, vigorously whisk 8 large egg yolks, 1 cup granulated sugar, 30g malted milk powder, ½ teaspoon kosher salt, and 1 tablespoon vanilla paste in the bottom of a large saucepan until pale and ribbony. Whisk in 3 cups whole milk and 1 cup heavy cream. Cook the mixture, whisking constantly over medium heat, until it registers 180-degrees. Cool the mixture rapidly in an ice bath, then transfer to an ice cream machine and spin until the ice cream holds its shape. Transfer some of the ice cream to a piping bag and fill the chocolate-coated cones, smoothing the tops, then transfer the rest of the ice cream to a chilled loaf pan and freeze solid. Scooping from the loaf pan, place a scoop of ice cream over the top of each cone, smoothing with a small offset spatula to form nice domes. Freeze the cones overnight, then melt chocolate and coconut oil together to make a magic shell. Dip the cones in the shell, shaking off excess, then gently roll in very evenly chopped and sifted roasted salted peanuts. Freeze until form, at least 20 minutes.
Claire Saffitz Attempts Sourdough Bread in Outdoor Oven | Dessert Person Claire Saffitz x Dessert Person 2024-03-21 | Claire Saffitz Attempts Sourdough Bread in Outdoor Oven | Dessert PersonJoin Claire Saffitz as she puts her handmade earth oven to the test in this exciting episode! After 368 days of hard work, she's ready to bake her favorite sourdough bread outdoors. Rain or shine, she's determined to show you how to make sourdough bread from scratch and achieve that perfect crust in her unique oven setup.#clairesaffitz #sourdough #bread Ingredients:Sourdough Starter 225gWater 800gFlour 1000g (700g Bread Flour 300g Einkhorn)Kosher Salt 20g00:00 Intro01:59 Ingredients & Special Equipment03:29 Mix the Dough13:09 Bulk Fermentation15:13 Prepare to Bake21:31 Bake25:11 Check on the Bread27:16 Remove & Cool29:04 Slice & EatWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara Dutton
Delicious Homemade Cheddar Biscuits with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-03-14 | A massive thank you to today's sponsor, Kerrygold! Kerrygold has been my top pick for butter in all of my baking ventures, consistently adding a delightful richness to my recipes. Whether I'm baking up a storm or simply spreading it on toast, Kerrygold never fails to impress. Don't forget to explore their full range of cheese products as well. For more information about their offerings and to locate Kerrygold near you, visit kerrygoldusa.com/.Delicious Homemade Cheddar Biscuits with Claire Saffitz | Dessert PersonJoin Claire Saffitz as she returns to the cabin to guide you through creating mouthwatering homemade cheddar biscuits. Using Kerrygold Aged Cheddar Reserve and Butter, Claire crafts biscuits that are incredibly flaky and bursting with flavor. These biscuits strike the perfect balance between buttermilk biscuits and dinner rolls. Get ready to elevate your biscuit game with Claire's expert tips and techniques.#clairesaffitz #biscuit #biscuits Cheddar Butter BiscuitsMakes 123 cups (405g) all-purpose flour, plus more for kneading and rolling7 ounces sharp or aged cheddar, grated2 tablespoons sugar2 teaspoons kosher salt4 tablespoons unsalted butter, cut into pieces, chilled, plus 1 stick, at cool room temperature1½ teaspoon instant yeast 1¼ cups buttermilk, at room temperatureGarlic powder, dried dill, cayenne, onion powderMelted butter, for brushing the tops.What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator/Backgrounds: Jack SherryCharacter Rigger: Johara Dutton
Claire Saffitz Tours A Flour Mill | Out of The Kitchen Claire Saffitz x Dessert Person 2024-02-29 | Claire Saffitz Tours A Flour Mill | Out of The KitchenWrapping up her visit to Texas this week, Claire Saffitz explores a flour mill, Barton Springs Mill, located in Dripping Springs, Texas. She joins founder James Brown for a comprehensive tour, gaining insights into the entire flour-making process.After a brief tour, she meets with Barton Springs Mill's Education Director, Kimberly Krebs, to explore the variety of products they produce. The highlight of the visit involves a taste test, unveiling the best croissant Claire has ever had.#clairesaffitz #bakery #flour Chapter Breakdown0:00 Introduction1:30 Flour Mill Tour22:40 Education DirectorWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
How To Make Conchas with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-02-22 | How To Make Conchas with Claire Saffitz | Dessert PersonIn this episode, Claire Saffitz meets up with Pastry Chef Mariela Camacho in Austin, Texas, to dive into the world of Mexican pastry-making with Conchas. Join them as they explore Mariela's new flagship, Comadre Panaderia, and collaborate to bake both vanilla and chocolate conchas. Discover Mariela's flavor-enhancing technique of adding chocolate bits to elevate the experience. If you liked this video, let us know in the comment section below & Don't forget to like button and subscribe!#clairesaffitz #conchas #bakery Mariela's Ingredients:400g bread flour400g soft white whole grain flour20g salt62g sugar500g eggs80-100g water8g instant yeast420g butterWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Perfect Breakfast Tacos with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-02-15 | Perfect Breakfast Tacos with Claire Saffitz | Dessert PersonJoin Claire Saffitz and Chef Fermín Núñez of Este & Suerte in Austin, Texas, as they create the perfect breakfast tacos! Chef Fermín guides us through his pastry chef Derrick Flynn's recipe, revealing the insider tips and tricks to masterfully making the perfect flour tortillas from scratch, using flour, salt, baking powder, milk, butter, and oil. Whether you're a fan of classic ham, egg, and cheese or love chorizo and potato, this recipe is for you. Feel free to customize your toppings and follow along to create a delicious breakfast tacos today.#clairesaffitz #breakfasttacos #tacos What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
How To Make Tamales with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-02-08 | How To Make Tamales with Claire Saffitz | Dessert PersonJoin me, Claire Saffitz, as I dive into the world of tamale-making with Executive Chef Rick Lopez of La Condesa Restaurant in Austin, Texas. Rick takes me through the entire process of making fresh masa for tamales, revealing the fascinating art of nixtamalization. We'll be crafting two mouthwatering tamale variations—one filled with cochinita pibil and another featuring a delightful mushroom filling, both beautifully wrapped in banana leaves. Come along and witness the delicious journey of how these incredible tamales come to life at one of Austin's favorite dining spots!#clairesaffitz #tamales #mexicanfood What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Delicious Kolaches with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2024-02-01 | A special thanks to our partners at Made In Cookware for sponsoring today's episode. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0224-claireHow to Make Delicious Kolaches in Austin, TX | Claire Saffitz | Dessert Person Claire Saffitz explores these Czech pastries down in Austin, Texas, with Chef Jesse Griffiths, a renowned local chef, author, hunter, and owner of Dai Due Butcher Shop & Supper Club. Discover the history behind Kolaches and Klobasneks, widely popular in central Texas. Chef Griffiths brings in ingredients like wild persimmon jam and a delicious wild turkey boudin. Additionally, get a sneak peek into his upcoming book, "The Turkey Book," which is now available for pre-order over at thewildbooks.com#kolaches #clairesaffitz #chef Shop Made In Cookware:Stainless Collection: madein.cc/0224-claire-stainlessBakeware Collection: madein.cc/0224-claire-bakewareWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comIngredients:Kolache dough1 ½ cups/375g milk7 tbsp/80g lard3 eggs7 ½ cups/900g flour3 ½ tsp/20g yeast2 ½ tsp/15g salt¾ cup/150g sugarEgg Wash1 egg, beatenPosypka (streusel) for sweet kolaches¼ cup sugar¼ cup flour¼ cup butter, softenedKolache filling2 ½ cups fruit jam, cooked fruit or cream cheese Klobasnek filling2 ½ cups boudin, 9 links smoked sausage or other smoked meatsCheese, if desiredSauerkraut, if desiredSliced chiles, if desiredOnion, poppy or sesame seeds, optional00:00 Intro01:46 Kolaches and Klobasneks03:09 Ingredients & Special Equipment04:47 Make the Dough07:25 Knead the Dough13:09 Roll out and Fill18:04 Bake19:02 Remove & Cool19:51 ServeVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
How I Made Vinnys Wedding Cake (Behind The Scenes) | Claire Saffitz Claire Saffitz x Dessert Person 2024-01-04 | How I Made Vinny's Wedding Cake (Behind The Scenes) | Claire SaffitzAs we take a short holiday break, we want to treat you to some of our favorite episodes from our Patreon account. This episode is a special one, showcasing the process of creating a wedding cake in 2022 for our producer, director, and longtime friend, Vincent Cross, and his wife, Shaelin. The chosen theme for their celebration includes layers inspired by tiramisu and funfetti sheet cake. Follow along as I try to transport from NYC to Austin, TX.For those curious about the tiramisu cake recipe, it's featured on our channel from a year ago. While we're gearing up for new episodes, we hope you consider joining our Patreon community and subscribing to our YouTube channel for more content. We'll be back with brand new episodes soon!#clairesaffitz #weddingcake #cake Join The Patreon Community:patreon.com/clairesaffitzWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Production: Cal Robertson
Foraging Wild Grapes for the Perfect Grape Tart | Claire Saffitz Claire Saffitz x Dessert Person 2023-12-28 | Join Claire Saffitz in this special holiday episode as we revisit one of our favorite Patreon episodes where she forages for wild grapes in her New York backyard to create the perfect Grape Tart. Witness the magic of foraging and harvesting as Claire transforms her bounty into a delectable tart crust, blending flavors of the crust, the butter & yolks in the curd, and the wild grapes. Make sure to subscribe to our YouTube channel for fresh episodes in the upcoming year, and don't forget to explore our Patreon for exclusive videos, recipes, and newsletters.#clairesaffitz #foraging #tart Join The Patreon Community: patreon.com/clairesaffitzWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Production: Cal Robertson
Easy Pavlova Recipe with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2023-12-21 | Easy Pavlova Recipe with Claire Saffitz | Dessert PersonJoin Claire Saffitz in the latest Dessert Person episode for a holiday crowd-pleaser! This meringue-based treat is a mystery—Australian or New Zealand origins? We're unsure, but it's delicious! Featuring vanilla, and your choice of fruit topping, we went with passion fruit. Give this recipe a try this holiday season—Subscribe and bake along with Claire!#pavlova #dessert #clairesaffitz Ingredients:6 large egg whites (210g), at room temperature½ teaspoon Diamond Crystal kosher salt¼ teaspoon cream of tartar, or ½ teaspoon distilled white vinegar1 cup granulated sugar (200g)1 cup confectioners’ sugar (120g)1 teaspoon vanilla extract1 cup heavy cream (240g)½ cup crème fraîche (120g)¾ cup passion fruit pulp1 tablespoon agaveOptional ½ teaspoon of vanilla extract for Whipped CreamChapters:00:00 Intro01:21 Ingredients & Special Equipment2:04 Begin the Meringue05:34 Add the Confectioners' Sugar09:42 Make the Passion Fruit Mixture11:50 Make the Whipped Cream15:02 Serve16:49 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person Claire Saffitz x Dessert Person 2023-12-14 | A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs—it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit kerrygoldusa.com/.Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert PersonEnjoy the holiday spirit as Claire Saffitz creates a decadent Chocolate Yule Log (Bûche De Noël) in this episode of Dessert Person! In this holiday tradition, the Yule Log is crafted to resemble a charmingly realistic rotting log, complete with details like meringue mushrooms, a dusting of powdered sugar snow, with layers of rich chocolate buttercream and chocolate sponge cake. Join Claire as she takes you step by step through this classic recipe, perfect for the holidays and destined to become a family favorite. Get ready to elevate your dessert game and step up your festive celebrations with this delicious Chocolate Yule Log creation! #yulelog #cake #clairesaffitz Ingredients:Bûche De NoëlChocolate sponge¾ cup plus 2 tablespoons cake flour3 tablespoons cocoa powder¾ teaspoon baking powder¼ teaspoon baking soda1½ teaspoons kosher salt, plus a pinch4 large eggs (150g), whites and yolks separated, at room temperature⅔ cup granulated sugar (100g), divided5 tablespoons unsalted butter, melted and cooled⅓ cup buttermilk (60g), at room temperature2 teaspoon vanilla extract⅛ teaspoon cream of tartarChocolate whipped cream filling1 cup heavy cream, divided2 ounces milk chocolatePinch of salt⅓ cup crème fraîche½ tablespoon coffee1 teaspoon instant coffeeMeringue mushrooms75g egg whitePinch kosher saltPinch cream of tartar¼ cup granulated sugar½ cup powdered sugar1 teaspoon vanilla paste Silkiest Chocolate Buttercream (pg. 359 of Dessert Person)2 large eggs (3.5 oz / 100g), at room temperature2 large egg yolks (1.1 oz / 32g), at room temperature¾ cup sugar (5.3 oz / 150g)2½ sticks unsalted butter (10 oz / 283g), cut into tablespoons, at room temperature8 ounces (227g) semisweet chocolate, (preferably 68 to 70% cacao), melted and cooled1 tablespoon Diamond Crystal kosher salt2 tablespoons vanilla extractChapters:00:00 Intro00:57 A rotting log02:09 Ingredients & Special Equipment04:29 Make the Sponge Cake Batter14:11 Prepare the Towel15:43 Roll Up the Roll20:48 Whip the Filling22:20 Unroll and Fill the Sponge25:21 Make the Meringue33:10 Make the Frosting40:22 Form & Frost the Log46:30 Serve48:02 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Making the Ultimate Holiday Breakfast for a Crowd | Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2023-12-07 | Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/1223-claireMaking the Ultimate Holiday Breakfast for a Crowd | Claire Saffitz | Dessert PersonNavigating what to cook for large holiday gatherings can be quite overwhelming. In this episode, Claire Saffitz showcases the perfect solution: the ultimate holiday breakfast for a crowd. Join us as Claire crafts Whole Wheat Pancakes, Bacon, & Eggs, a delightful combination bound to captivate everyone's taste buds. Watch as Claire shares her favorite pancake recipe and simplifies the cooking process by using just a griddle, ensuring minimal cleanup afterward. Feel free to customize your pancakes with any toppings you desire—making it a festive and delicious experience for all.#pancakes #breakfast #clairesaffitz IngredientsWhole Wheat and Nut Pancakes:1 cup pecans1 cup all-purpose flour¾ cup whole grain flour, such as whole wheat, buckwheat, or rye3 tablespoons Demerara sugar2 teaspoons baking powder1 teaspoon kosher salt¾ teaspoon baking sodaPinch of ground nutmeg2 cups buttermilk, at room temperature3 large eggs, at room temperature4 tablespoons unsalted butter, melted and cooledPeanut, avocado or other neutral oil, for cookingButter and maple syrup, for servingBaconEggsChapters:00:00 Intro01:16 Ingredients & Special Equipment02:59 Make the Pancake Batter09:05 Griddle the Pancakes (& Bacon)14:21 Make the Eggs16:18 Serve18:49 Cat CamWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Claire Saffitz Makes this Iconic French Pastry for the Holidays (Parisian Flan) | Dessert Person Claire Saffitz x Dessert Person 2023-11-30 | A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs—it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit kerrygoldusa.com/.Claire Saffitz Makes this Iconic French Pastry for the Holidays (Parisian Flan) | Dessert PersonDuring my time in France, I observed that this dish was a staple in every patisserie. Each bakery boasts its own version of this tart, known as Flan Parisian, Flan Pâtissier, or simply a custard tart. Regardless of the name, this pastry is one of my favorite treats to enjoy when I go back for a visit. I hope you give it a try this holiday season, as it stands out as one of the most delicious pastries you'll ever experience.#tart #clairesaffitz #flanIngredients:All-Purpose Flaky Pastry Dough:1 1/2 cups all-purpose flour1 tablespoon sugar1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt1 3/4 sticks unsalted butter, thinly sliced crosswise, chilledCustard Tart Filling:3 1/2 cups whole milk1 cup sugar, dividedGenerous pinch of kosher salt1 vanilla bean, split and scraped, or 1 tablespoon vanilla paste6 tablespoons cornstarch4 large egg yolks2 large eggs8 tablespoons unsalted butter, cut into piecesChapters:00:00 Intro00:43 Parisian Flan01:42 Ingredients & Special Equipment03:27 Make the Pie Dough12:16 Roll out the Dough & Form the Crust19:07 Make the Pastry Cream Filling28:14 Fill the Crust31:15 Remove from Oven & Let Cool32:06 Remove from Pan & Chill33:50 Serve36:20 Editor's CatWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
It Took Me 368 Days To Make This Homemade Pizza (Oven) | Claire Saffitz Claire Saffitz x Dessert Person 2023-11-23 | Thanks to King Arthur Baking Company for being the sponsor of this episode! Explore the holiday season with King Arthur's exceptional flour products, including "00" Pizza Flour, using my code at bakewith.us/ClaireIt Took Me 368 Days To Make This Homemade Pizza (Oven) | Claire SaffitzWe've got a special episode for you this Thanksgiving. Over the past year, I've dedicated myself to constructing an earth oven in my backyard, drawing inspiration from the renowned Kiko Denzer. From renting an excavator to building the foundation, installing insulation, constructing the oven floor, and adding insulation layers – this project has been a labor of love. In this hour-long journey, sponsored by the fantastic King Arthur Baking Company, I take the newly crafted oven on its maiden voyage. Join me as I attempt to create a classic Neapolitan wood-fired pizza, inspired by the techniques of Jeffrey Hamelman.Throughout this video, I share the highs and lows, successes, and lessons learned. From the initial stages of building the oven to the final moments of savoring a homemade pizza, every step is documented. Learn from our experiences as we encounter challenges and celebrate small victories. While the journey is ongoing, we successfully craft dough, prepare pizza sauce, and assemble a pizza entirely from scratch.Ingredients:BIGA100g 00 flour60g water¼ teaspoon instant yeastDOUGH:415g 00 flour290g water8g salt1⅛ teaspoon yeast2 tablespoons olive oilDOUGH:415g 00 flour290g water8g salt1⅛ teaspoon yeast2 tablespoons olive oilPIZZA SAUCE:One 14-ounce can San Marzano tomatoes,drained, pierced and drained of seeds and inner liquid1 tablespoon olive oil1 teaspoon kosher salt1 tablespoon finely chopped fresh oreganoGenerous pinch of red pepper flakesTOPPINGS:MozzarellaTop with: more fresh oregano, olive oil, spoonfuls of stracciatellaChapters:00:00:00 Intro00:01:48 Day 36800:06:50 Make the Biga00:11:54 Make the Pizza Dough00:18:05 Portion and Refrigerate00:24:48 Build an Oven00:37:57 Make the Tomato Sauce00:45:00 Cook the Pizza00:56:19 Day 36901:02:12 Verdict01:03:47 Chicken CamWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent C.Camera Operator: Calvin R.Editor: Hal M.Assistant Editor: Andrew R.Animation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Claire Saffitzs Greatest Holiday Dinner Rolls Recipe | Dessert Person Claire Saffitz x Dessert Person 2023-11-16 | Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/1123-claireClaire Saffitz's Greatest Holiday Dinner Rolls Recipe | Dessert PersonElevate your Thanksgiving this year with our Sweet Potato Dinner Rolls – a perfect blend of sweet potatoes and buttery softness. Join Claire Saffitz in creating these irresistible rolls that will vanish from your table this holiday. Fluffy, golden, and utterly delicious, make this recipe your holiday side. Don't forget to subscribe.#thanksgiving #clairesaffitz #bread Savory Sweet Potato Rolls1 medium-small sweet potato (about 8 ounces), peeled, cut into 1-inch pieces½ cup plus 3 cups all-purpose flour, plus a few tablespoons as needed to prevent sticking11 tablespoons unsalted butter, at room temperature, divided2 tablespoons finely chopped rosemary½ cup sour cream, at room temperature2 tablespoons granulated sugar3 large eggs, at room temperature, divided1½ teaspoons active dry yeast 1 teaspoon kosher saltChapters:00:00 Intro01:54 Ingredients & Special Equipment02:51 Made In Stainless Clad Series03:51 Cook the Potato & Begin the Dough08:53 Cook the Rosemary10:23 Make the Dough17:54 Form the Rolls20:19 Egg Wash & Bake21:56 Serve25:54 Meet Shirley!What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Claire Saffitz Makes Vanilla Pumpkin Crème Brûlée | Dessert Person Claire Saffitz x Dessert Person 2023-11-09 | Special thanks to Heilala Vanilla for sponsoring today's video! Get 20% off your order at heilalavanilla.com with code CLAIRE23. Ideal for holiday baking and a great holiday gift. Also, excited to announce, Heilala is now available at Sprouts nationwide!Claire Saffitz Makes Vanilla Pumpkin Crème Brûlée | Dessert PersonClaire Saffitz returns with a delightful holiday recipe—Vanilla Pumpkin Crème Brûlée. Ideal for fall and Thanksgiving gatherings, this dessert captures the essence of the season with warm spices and pumpkin flavors. Indulge in the joy of cracking into this delectable treat, making it a perfect comfort dessert for chilly weather. Follow along Claire Saffitz with this enticing Vanilla Pumpkin Creme Brulee recipe.#clairesaffitz #dessert #thanksgiving Recipe: (Makes 4 8oz Servings)¼ cup maple syrup1⅓ cups heavy cream (6 oz / 170g), at room temperature⅔ cup whole milk1 vanilla bean, split lengthwise and seeds scraped6 large eggs yolks, at room temperature¼ cup demerara sugar¾ cup unsweetened pumpkin puree, from 1 roasted sugar pumpkin1 teaspoon ground cinnamon½ teaspoon Diamond Crystal kosher saltPinch each ground nutmeg and ground clovesGranulated sugar, for caramelizingChapters:00:00 Intro00:55 What do you love about fall?02:01 Heilala Vanilla03:10 Ingredients & Special Equipment04:19 Prepare the Vanilla & Pumpkin07:52 Make the Custard Base16:37 Blend and Fill the Ramekins19:45 Meet Ringo!20:57 Bake in Water Bath24:17 Remove and Chill26:39 Torch the Sugar29:04 Serve31:03 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Claire Saffitz Tackles Your Top Baking Questions: Subscriber Q&A Session Claire Saffitz x Dessert Person 2023-11-02 | Claire Saffitz Tackles Your Top Baking Questions: Subscriber Q&A SessionIn this engaging YouTube session, culinary expert Claire Saffitz takes on the challenge of answering her subscribers' most pressing baking questions. Join her as she shares valuable insights, expert tips, and practical advice, turning the video into an interactive and informative baking Q&A experience. Whether you're a seasoned baker or just starting out, Claire's expertise promises to unravel the mysteries behind your top baking queries, making this session a must-watch for anyone looking to enhance their baking skills.#clairesaffitz #dessert #baking What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAssistant Editor: Asher RogersTheme Song: Michael GugginoAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
DELICIOUS LOBSTER PASTA RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON Claire Saffitz x Dessert Person 2023-10-26 | Delicious Lobster Pasta Recipe with Claire Saffitz | Dessert PersonIn this special Cape Cod farewell episode, Claire demonstrates a mouthwatering recipe for Homemade Lobster Pasta.Learn the art of transforming hand-picked lobster shells into a rich, flavorful stock that forms the base of this extraordinary pasta dish. Claire shares her expert tips and techniques, turning simple ingredients like lobster shells, celery, onion, and parsley stems into a fragrant and savory foundation. The star of the show is the luscious lobster pasta itself, featuring perfectly cooked strand pasta, succulent lobster meat, and a symphony of flavors. Claire guides you through each step, infusing the dish with the essence of white wine, butter, garlic, lemon, and a hint of red pepper flakes for that perfect balance of heat.#clairesaffitz #seafood #lobster
Claire Saffitzs Perfect Lobster Roll Recipe | Dessert Person Claire Saffitz x Dessert Person 2023-10-19 | Claire Saffitz's Perfect Lobster Roll Recipe | Dessert PersonJoin Claire Saffitz on a trip to her family's Cape Cod home as she whips up the perfect Lobster Roll in her signature style. The essentials are laid out: fresh lobster, a dollop of mayo for that creamy goodness, a hint of Dijon mustard to keep things interesting, a dash of cayenne pepper for a subtle kick, and, of course, those must-have split-top hot dog buns. It's a recipe that's more like a family tradition—a nod to the easygoing days spent by the coast.The star of the show is, of course, the lobster. Claire's technique and choice of ingredients turn this simple roll into a flavor-packed experience. #ClaireSaffitz #Seafood #lobsterroll Ingredients:LobsterMayoDijon mustardCayenne pepperCelery saltChivesLemonTarragonCelerySaltCracked black pepperButterSplit-top hot dog bunsSpecial Equipment: Skillet for bunsChapter Breakdown:00:00 Intro01:39 Ingredients & Special Equipment02:43 Make the Lobster Roll Filling08:02 Griddle the Buns11:12 Serve12:45 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAssistant Editor: Asher RogersTheme Song: Michael GugginoAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
How To Make Clam Pizza | Dessert Person Claire Saffitz x Dessert Person 2023-10-12 | How To Make Clam Pizza | Dessert PersonExplore the art of making a delectable Clam Pizza with Claire Saffitz, inspired by the renowned Frank Pepe Pizzeria in Connecticut. This no-nonsense recipe accommodates various pizza dough options, be it homemade, from your local grocery store, or pizzeria. Follow Claire's step-by-step guide as she utilizes fresh clams, harvested near her parent's Cape Cod residence, ensuring an authentic and flavorful pizza experience. Elevate your pizza game with this easy-to-follow recipe that combines the essence of Frank Pepe Pizzeria and the coastal freshness of Cape Cod clams. Perfect for pizza enthusiasts looking for a savory homemade treat!#ClamPizza #Pizza #clairesaffitz IngredientsPizza DoughOlive OilGarlicRed Pepper FlakesClamsParmesanParsleyLemonChapters:00:00 Intro01:27 Ingredients & Special Equipment02:04 Cook the Garlic Mixture05:55 Prepare the Pizza Dough09:09 Finish the Toppings09:59 Serve11:15 Cat CamWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAssistant Editor: Asher RogersTheme Song: Michael GugginoAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON Claire Saffitz x Dessert Person 2023-10-05 | Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/1023-clairePERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSONIt’s faith-restoring when a food item (or anything, for that matter) lives up to the great hype surrounding it, so it was an affirming experience when I had my first beignets at Café Du Monde in New Orleans several years ago. Beignets are squares of fried dough similar to donuts, and even with high expectations, I found the chewiness and lightness of the ones at Café Du Monde miraculous. I have wanted to re-create something similar ever since, and this is my attempt. Though it’s the only yeasted recipe in the book, these beignets are straightforward to make and, deep-frying aside, hard to mess up because they shouldn’t look too uniform or neat. Like the ones at Café Du Monde, my beignets start with a wet dough (one of the keys to the large interior holes) and emerge from the fryer as airy pillows. When I say to generously coat them in confectioners’ sugar, I mean generously, and serve with a cup of coffee.ECI Skillet - madein.cc/1023-claire-eciskilletDutch Oven - madein.cc/1023-claire-dutchovenSauce Pan - madein.cc/1023-claire-ecisaucepan#clairesaffitz #beignets #dessert MAKES 35 TO 40 BEIGNETSIngredients:3 3⁄4 cups all-purpose flour(17.8 oz / 506g), preferably a high-protein brand such as King Arthur, plus more for rolling1⁄4 cup rye or whole wheat flour (1.2 oz / 34g)1⁄2 cup granulated sugar (3.5 oz / 100g)2 3⁄4 teaspoons Diamond Crystal kosher salt or 1 1⁄2 teaspoons Morton kosher salt1 teaspoon baking powder 1 teaspoon active dry yeast1⁄2 cup whole milk (4.2 oz / 120g), at room temperature2 large eggs (3.5 oz / 100g), beaten, at room temperature6 cups neutral oil (2.9 lb / 1.3kg), such as peanut, for deep-fryingConfectioners' sugar, for servingWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAssistant Editor: Asher RogersTheme Song: Michael GugginoAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person Claire Saffitz x Dessert Person 2023-09-28 | Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert PersonJoin Claire Saffitz on a heartwarming episode of "Dessert Person" as she returns to her family's Cape Cod home for a relaxing vacation. Watch as she takes a coastal adventure to go clamming and gather fresh clams for the ultimate clam chowder recipe. Whether you're by the sea or using canned clams, Claire's culinary journey promises a delicious bowl of chowder!#clairesaffitz #seafood #clams00:00 Claire goes Clamming05:43 Preparing the Clams10:44 Clam Chowder11:47 Ingredients & Special Equipment13:06 Cook the Bacon18:18 Chop the Clams19:29 Peel and Dice the Potatoes20:55 Make the Roux25:52 Make the Crackers35:06 Serve36:37 Cat CamWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo SeriesProduced, Directed, Camera by: Vincent CrossCamera Operator: Calvin RobertsonEditor: Haldane McFallAssistant Editor: Asher RogersCharacter Designer/Animator: Jack Sherry
The Best Homemade Blueberry Muffins with Claire Saffitz & Mom! | Dessert Person Claire Saffitz x Dessert Person 2023-09-21 | The Best Homemade Blueberry Muffins with Claire Saffitz & Mom! | Dessert PersonIn this episode, Claire Saffitz is back with a familiar teacher – her mom, Sauci. Join them as they team up to make delicious homemade blueberry muffins, with a surprising twist: sour cream. Watch as Sauci guides Claire through the process, and together, they create mouthwatering blueberry muffins that are sure to satisfy your cravings. Don't miss this dynamic duo in action as they share their easy and tasty muffin recipe!#clairesaffitz #dessert #blueberry Ingredients:Frozen blueberries1 stick butter, room temp1/2 cup granulated sugar1 egg1 tablespoon lemon zest1 cup plus1 tablespoon all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon kosher salt1/2 cup sour cream1/2 teaspoon vanillaChapters:00:00 Intro02:45 Ingredients & Special Equipment04:36 Make the Batter11:40 Portion the Batter14:00 Remove and Cool15:59 Serve18:51 Cat cam: Treat timeWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo SeriesProduced, Directed, Camera by: Vincent CrossCamera Operator: Calvin RobertsonEditor: Haldane McFallAssistant Editor: Asher RogersCharacter Designer/Animator: Jack Sherry
Fried Oysters & Quick Mignonette Sauce with Claire Saffitz | Dessert Person Claire Saffitz x Dessert Person 2023-09-14 | Fried Oysters & Quick Mignonette Sauce with Claire Saffitz | Dessert PersonJoin Claire Saffitz as she embarks on a trip to Cape Cod, revisiting her parents' home. During her Cape adventure, Claire makes visit to tour Moon Shoal Oyster Co in Barnstable, Massachusetts, to explore oyster farming (Check out last week's video). In this episode, she crafts her own homemade mignonette and tartar sauce recipes. You won't want to miss her demonstration on how to shuck and fry these oysters to perfection. Don't forget to hit that like button and subscribe for more Dessert Person!#clairesaffitz #oysters #seafood Tartar Sauce¾ cup mayonnaise1 tablespoon dijon mustard1 lemon, cut into wedges½ cup parsley, chopped (optional)1 to 2 tablespoons chopped capers, to taste6 to 8 medium sweet gherkins, chopped2 tablespoons shallot, choppedcracked black pepper to taste½ teaspoon saltMignonette Sauce1 medium shallot, chopped finely and evenly½ cup sherry vinegar, enough to submerge the chopped shallotscracked black pepper, to tasteFried OystersOysters1 cup flour1 ½ cup Panko breadcrumbs1 large egg2-4 tablespoons buttermilk1 teaspoon Old Bay seasoning, to taste4-6 pints neutral oil, for deep fryingChapters:00:00 Intro02:21 Ingredients & Special Equipment04:04 Make the Tartar Sauce09:54 Make the Mignonette Sauce13:33 Prepare the Ice15:12 Shuck the Oysters20:43 Bread the Oysters26:26 Fry the Oysters30:57 Serve33:25 Cat camWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo SeriesProduced, Directed, Camera by: Vincent CrossCamera Operator: Calvin RobertsonEditor: Haldane McFallAssistant Editor: Asher RogersCharacter Designer/Animator: Jack Sherry
OYSTER FARM TOUR WITH CLAIRE SAFFITZ | OUT OF THE KITCHEN Claire Saffitz x Dessert Person 2023-09-07 | Oyster Farm Tour with Claire Saffitz | Out of The KitchenWelcome to our newest series, "Out of The Kitchen," featuring Claire Saffitz's return to her childhood home in Cape Cod. During her stay, Claire and the team venture out to Barnstable, where they meet Jon Martin, the Oyster Farmer and Owner of Moon Shoal Oyster Co. Join Claire as she heads out on a boat journey with Jon, delving into the intricacies of oyster farming and exploring the various growth stages of these remarkable shellfish. Get ready to step out of the kitchen with Claire and discover the world of business while making inspiring new friends along the way.#oysters #clairesaffitz #howitsmade Shop Moon Shoal Oyster Co at islandcreekoysters.com (Search Moon Shoal in Shop)Follow their social @MoonShoalOysters on Instagram for Harvest updates.What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo SeriesProduced, Directed, Camera by: Vincent CrossCamera Operator: Calvin RobertsonEditor: Haldane McFallAssistant Editor: Asher RogersCharacter Designer/Animator: Jack Sherry
CLAIRE SAFFITZ MAKES DELICIOUS (NOT PERFECT) GARLIC KNOTS | DESSERT PERSON Claire Saffitz x Dessert Person 2023-08-31 | CLAIRE SAFFITZ MAKES DELICIOUS (NOT PERFECT) GARLIC KNOTS | DESSERT PERSONJoin Claire Saffitz as she takes on the challenge of crafting the ultimate garlic knots. With pizza dough as her base, she creates a garlicky, buttery, and olive oil-infused mixture to brush over each knot. While the results are above average, Claire's pursuit of perfection continues. We hope you enjoy this episode, but we will be back with a Garlic Knot recipe that Claire is truly proud of.#garlicknots #bread #clairesaffitz DOUGH450g bread flour50g whole wheat flour350g room temp water10g salt25g olive oil1 teaspoon active dry yeastGARLIC MIXTURE1 head garlic, cloves separated and peeled4 tablespoons unsalted butter4 tablespoons olive oil1 tablespoon finely chopped rosemary1 teaspoon crushed red pepper flakes1 teaspoon lemon zest½ teaspoon garlic powderFlaky saltWhat's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfpDessert Person Online: dessertperson.comClaire on Instagram: https://www.instagram.com/csaffitz/?h...Claire Merchandise: dessertperson.com/buystuffPenguin Random House Books: penguinrandomhouse.comVideo Series:Producer/Director: Vincent Cross Camera Operator: Calvin RobertsonEditor: Hal McFallAssistant Editor: Asher RogersTheme Song: Michael GugginoAnimation Credits:Character Designer/Animator: Jack SherryCharacter Rigger: Johara DuttonBackground/Prop Designer: M. Cody WileyBackground Illustrator: Jagriti Khirwa
