Uploaded June 2025 | Updated September 2026, 3 hours ago
MasterClass always has great offers for an annual subscription. If you use my link, you’ll get at least 15% off! Head over masterclass.yt.link/vMyDWFh for the current offer!
I attempted the legendary Brioche Tart with White Secret Sauce — the same dessert that famously brought Julia Child to tears on Baking with Julia. "A dessert to cry over". Will it make me cry?
Also, brace yourself, tragedy strikes in this episode in a most unfortunate way.
This recipe originally aired in Julia’s PBS series featuring Nancy Silverton.
📺 Julia's original clip: youtube.com/watch?v=CUkEaQYVDyY
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
#juliachild #jamieandjulia #antichef
Ingredients:
Brioche:
THE SPONGE
1/2 cup warm whole milk (100°F to 110°F)
2½ teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour
THE DOUGH
⅓ cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1½ cups (approximately) unbleached all-purpose flour
1½ sticks (6 ounces) unsalted butter, at room temperature
1 cup crème fraîche, homemade : 1 cup heavy cream and 1 tb buttermilk/ or sour cream
1 large egg
⅓ to ½ cup sugar
1 large egg white, beaten Crystal sugar, for sprinkling
THE SAUCE
1½ cups sugar
2 vanilla beans, preferably Tahitian
⅓ cup water
2¼4 cups dry white wine
4 large egg yolks
1 cup heavy cream, whipped to soft peaks
THE GARNISH
Assorted ripe but firm fruits, such as apricots, peaches, nectarines, and/or plums, or assorted dried fruits, such as raisins, prunes, apricots, and/or peaches
The remaining caramel-wine syrup (above)
Chopped toasted blanched almonds
Confectioner's sugar
If you are using fresh fruits, slice
MasterClass always has great offers for an annual subscription. If you use my link, you’ll get at least 15% off! Head over masterclass.yt.link/vMyDWFh for the current offer!
I attempted the legendary Brioche Tart with White Secret Sauce — the same dessert that famously brought Julia Child to tears on Baking with Julia. "A dessert to cry over". Will it make me cry?
Also, brace yourself, tragedy strikes in this episode in a most unfortunate way.
This recipe originally aired in Julia’s PBS series featuring Nancy Silverton.
📺 Julia's original clip: youtube.com/watch?v=CUkEaQYVDyY
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
#juliachild #jamieandjulia #antichef
Ingredients:
Brioche:
THE SPONGE
1/2 cup warm whole milk (100°F to 110°F)
2½ teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour
THE DOUGH
⅓ cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1½ cups (approximately) unbleached all-purpose flour
1½ sticks (6 ounces) unsalted butter, at room temperature
1 cup crème fraîche, homemade : 1 cup heavy cream and 1 tb buttermilk/ or sour cream
1 large egg
⅓ to ½ cup sugar
1 large egg white, beaten Crystal sugar, for sprinkling
THE SAUCE
1½ cups sugar
2 vanilla beans, preferably Tahitian
⅓ cup water
2¼4 cups dry white wine
4 large egg yolks
1 cup heavy cream, whipped to soft peaks
THE GARNISH
Assorted ripe but firm fruits, such as apricots, peaches, nectarines, and/or plums, or assorted dried fruits, such as raisins, prunes, apricots, and/or peaches
The remaining caramel-wine syrup (above)
Chopped toasted blanched almonds
Confectioner's sugar
If you are using fresh fruits, slice
