I'm planning to make your beignets recipe but i find the yield is a bit too large for my small family of three. Do you have any tips of how to reduce the recipe amount, or is it possible to freeze the rolled out raw dough? And if it's possible to freeze it, how should I thaw it and know when to start frying it?
Claire, please don’t ever stop making these videos. I’m a 65 year old experienced cook and baker, and I still pick up practical tips along with lovely recipes.
watching claire make more foundational recipes like this is so cool bc you can tell she’s made these things like 500 times before. like there’s just an ease in these videos that’s so cool to watch
I appreciate so much that Claire does not waste any food. Love the way she scrapes all the things with the spatula. This cake looks like it tastes amazing.
I've been watching a lot of Claire's content recently. I successfully made croissants and blueberry cream cheese danish a few days ago! Thank you for your amazing recipes, Claire!!
I really appreciate the way Claire explains absolutely every detail of everything she does. “It’s still like, barely warm on the bottom” “That paper is still under there so just be aware” These little things help put home bakers at ease when we go to recreate the recipe. Those are type of questions we ask that recipes don’t normally answer. “Is the paper supposed to be under there?” “How cooled off is cooled off? It’s still slightly warm…..”
I remember making this recipe a couple years ago. It was SOOOOO hard to find kumquats, but on a whim one day I was wandering around my local asian supermarket and spotted them. I RAN to grab them and immediately made the cake that night. It might have been because I was so happy with finding them, but the cake tasted just absolutely amazing, and I imagine it would pair SO nicely with the sweet-tart flavor of macerated strawberries. Darn, Claire... you're making me hungry!
I made this one before with a blueberry topping. I made it more like a traditional glaze and spread it around on top. The cracks meant that some areas you had the blueberry glaze seep into the cake which was very good. 10/10 love this recipe
i used to love baking but i’ve gotten so disillusioned with food/food prep in general since getting an autoimmune disease but all these videos are making me REALLY want to try again
I feel you. I'm dealing with digestion issues and have been cutting out dairy, sugar and gluten. I feel a huge improvement since starting, but really miss baking :(
Right there with you, thanks to stage 4 GI cancer and severe cervical spinal stenosis. I've even had delusions of resurrecting my former cottage baking business. The desire is there, but I just don't have the strength or stamina anymore. (Not to mention it's painful.) I made a big pot of chili for the family on Monday night, and I'm still recuperating on Thursday. Meanwhile, I'm also compiling a list of recipes (like this one) that I want to try. Lol
Hi Clair, I wanted to say that I love your recipes and you were one of the first people I started following in the world of baking (since the days of Bon Appetit). The way you present the recipes makes everything seem very accessible for beginners. I'm about to start my baking course and I wanted to thank you for that :) ❤
I love dessert person’s foundational recipes! They have really helped me grow into more of an independent baker. I recently did the sweet yeasted dough and made some blackberry poppyseed filling for some sweet twisted buns!
Omg the icebox cake and now this??? My peach version of the icebox cake is in the fridge now and I’m definitely doing this cake with peaches and whipped cream next!! Thank you for helping me get rid of 14lbs of peaches Claire!!
This looks absolutely delicious! Every cake I’ve made from ‘Dessert Person’ has been amazing, can’t wait to try this. And more of a personal note, my one thing that I instantly click on is her new videos on Thursdays. I have been a vegetarian for about 15 years and some recipes I will not consume. But that doesn’t mean I can’t respect it and imagine how it would taste.
I remember I saw this in Dessert Person a few years back and I was reluctant to make it because we don’t have kumquats in the Philippines. But then I made it and just put Mangoes instead and it was so good. This is what I love about dessert person, it teaches you not just the recipe but also the foundation in order for you to create a recipe of your own.
I'd love to see the all coconut cake as it is probably the most daunting cake in the book but also has really showstopping appearances. One of my most repeated bakes from the book is the babkallah. My favorite way to make it seasonal is to make a berry curd (cherry, strawberry, and raspberry are what I've done so far) and replace the cinnamon sugar with that, but keep the chopped chocolate. I love it because I can do it all in advanced and just do a final overnight cold proof in the fridge and bake the next day. It's been a repeat requested bake at family gatherings with your carrot cake at the top.
Thanks, Claire, for your cheerful and spot on recipes and delivery! My very good friend has to eat gluten free now, and your sage butter slice and bake cookies in Dessert Person are fantastic for keeping a “log” of dough in the freezer, ready to slice and bake when we get together and need some biscuits (she’s English!) and tea. Maybe you have other recipes you’ve successfully adapted to gluten free to share as well? Many thanks for this channel, it’s a go-to for me always.
Claire I’ve been watching you for years and sometimes I feel like I did a baking apprenticeship under you because of how many recipes I’ve made. I unfortunately was diagnosed with a chronic illness that is massively worsened by gluten consumption :’( so I haven’t watched for a while because I get really sad that I don’t bake anymore. But this recipe is perfect! It’s the exact kind of thing that can be made GF without ruining the overall structure. Thank you for sharing! I still love your videos so much and appreciate you sharing your love for baking with us 🫶🏻
Try Let Them Eat Gluten-Free Cake on youtube! I make all kinds of gluten-free goodies for my daughter with Celiac disease and they are marvelous! I use her gluten-free baking mix recipe and use regular recipes and just replace it with the gluten-free blend. Truly great!
I made this and it was delicious! Melts in your mouth , not heavy like an actual cheesecake. Definitely add the strawberries to add some contrast and if you like this less sweet reduce the sugar a tiny bit. Overall very good recipe. Thanks Claire❤
This looks wonderful! Will definitely make this soon! I’m making two amaretto cakes for a group vacation in Maine with several birthday friends. It’s a simple Bundt cake with almond meal, almond extract, and soaked in amaretto syrup. I put slivered almonds and raw sugar in the bottom of the Bundt pan for a crunchy topping. It’s usually well received!
Claire, it’s like you’ve read my search history. I have been craving a Torta Ricotta all week and searching for a recipe that would satisfy. Will definitely be trying this.
I make the skillet cookie in What's For Desert all the time but always put my own spin on it, especially with the mix-ins, so it's definitely a foundational recipe for me!
I made the peach melba pastry from dessert person for the first time this summer! It is outrageously good. The closest thing you can get to fuzzy peaches in actual food!
I made this in a 10 inch spring form and at 375 it got overly brown and there was a layer of “gel” that didn’t cook. It was still delicious and served it with macerated plums - yummy. So will try again in 9 inch pan to see the difference. I may lower oven temp this time.
PLEASE PLEASE PLEASE make a video of the lemon meringue cake! I always wanted to see you make that one, and it’s been a while since you’ve made a layer cake video 😊
I have always wanted to see Claire make the thrice-baked rye cookies from Dessert Person. This is the recipe I have thought about the most without actually making! I think I have so little reference for how they are meant to turn out that I don't know where to start, so seeing some footage and description of the final product would be amazing
Hi Claire, I just made this cake and turned out beautifully. I will present it in about three hours. Do I chill it in the fridge or just leave it room temperature?
I'm always exited for new videos, would you consider showing a madeleine recipe or if there is one you would recommend, I don't see many people make them.
I've been riffing on Tiramisu with lemon flavors. The first version had savoiardi biscuits soaked in a mix of fresh lemon juice, lemonade, and limoncello. The cream was whipped with a little sugar, a bit of vanilla and loads of fresh lemon zest. This weekend's version will have the addition of lemon curd (added to the cream mixture.)
I absolutely use the recipes in the back of Dessert Person as you'd hoped-just last weekend, I made one loaf of chocolate babka and half a dozen cinnamon rolls from one batch of your sweet yeast dough (plus half a recipe of cream cheese frosting, of course). Both recipes are well-loved in our house.
This is very similar to Polish cheese cake, which is made with farmers cheese. For anyone out there with Celiac the Polish cheese cake uses potato starch. I’d bet you could use that here too, though maybe a bit less than the flour. This style of cheese cake is so light and delicious, I much prefer it to the dense New York style.
I'd love to see Claire make the Quince and Almond Tart from Dessert Person (page 115). I make it every year when the quince turn ripe on my tree. It's amazing!
There's a limit to the single-use gadgets, but I really like my egg separator. It's basically a strange plastic spoon with slots, you crack an egg into it and the while falls through. It's so much faster than moving the yolk from shell to shell, it's much less likely to break the yolk, and in countries (or homesteads) with unwashed eggs it means you're not dribbling white down the dirty outside of the shell.
That was really great advice on egg whites mixed into this episode. If you'll forgive my unnecessary punniness there, those clips of Claire advice might make for a great shorts series.
That looks soooo delicious. I've just moved and lost my pring form pans in the move. 😢 any suggestions if I don't have one or is it like a base component to this recipe?
The macerated strawberries are a good way to do strawberries & cream too, let them do their thing with the sugar, then add the cream later which then slightly thickens up with the acids from the strawbs making it a much nicer dessert than the default wimbledon thing... :P
Hey Claire! Love your videos. I went to screenshot the recipe card on this video for my grocery list and your recipe says 2 cups Fresh Whole Milk, not ricotta. Just so you guys know! Thanks for all the lessons!
Hey everyone! I’m curious, what delicious desserts are you all baking this weekend?
Your icebox cake from last week! Should make for a nice treat for board game night :)
@@CSaffitz baguettes!
Gonna try making a black currant cake with wild currants 😉😉
I'm planning to make your beignets recipe but i find the yield is a bit too large for my small family of three. Do you have any tips of how to reduce the recipe amount, or is it possible to freeze the rolled out raw dough? And if it's possible to freeze it, how should I thaw it and know when to start frying it?
Key lime pie with biscoff crust ( no eggs, sour cream)
Claire, please don’t ever stop making these videos. I’m a 65 year old experienced cook and baker, and I still pick up practical tips along with lovely recipes.
watching claire make more foundational recipes like this is so cool bc you can tell she’s made these things like 500 times before. like there’s just an ease in these videos that’s so cool to watch
so true
😊
I appreciate so much that Claire does not waste any food. Love the way she scrapes all the things with the spatula. This cake looks like it tastes amazing.
That and also she spends time with the dish she's preparing, despite maybe feeling internally anxious. That helps in not wasting food.
I've been watching a lot of Claire's content recently. I successfully made croissants and blueberry cream cheese danish a few days ago! Thank you for your amazing recipes, Claire!!
I really appreciate the way Claire explains absolutely every detail of everything she does. “It’s still like, barely warm on the bottom” “That paper is still under there so just be aware” These little things help put home bakers at ease when we go to recreate the recipe. Those are type of questions we ask that recipes don’t normally answer. “Is the paper supposed to be under there?” “How cooled off is cooled off? It’s still slightly warm…..”
I'm a simple person. I see a new Claire video, I click.
I remember making this recipe a couple years ago. It was SOOOOO hard to find kumquats, but on a whim one day I was wandering around my local asian supermarket and spotted them. I RAN to grab them and immediately made the cake that night. It might have been because I was so happy with finding them, but the cake tasted just absolutely amazing, and I imagine it would pair SO nicely with the sweet-tart flavor of macerated strawberries. Darn, Claire... you're making me hungry!
😂😂😂
I made this one before with a blueberry topping. I made it more like a traditional glaze and spread it around on top. The cracks meant that some areas you had the blueberry glaze seep into the cake which was very good. 10/10 love this recipe
i used to love baking but i’ve gotten so disillusioned with food/food prep in general since getting an autoimmune disease but all these videos are making me REALLY want to try again
I feel you. I'm dealing with digestion issues and have been cutting out dairy, sugar and gluten. I feel a huge improvement since starting, but really miss baking :(
I understand. I feel that baking for others helps.
Right there with you, thanks to stage 4 GI cancer and severe cervical spinal stenosis. I've even had delusions of resurrecting my former cottage baking business. The desire is there, but I just don't have the strength or stamina anymore. (Not to mention it's painful.) I made a big pot of chili for the family on Monday night, and I'm still recuperating on Thursday. Meanwhile, I'm also compiling a list of recipes (like this one) that I want to try. Lol
Deep sympathy for all of you! Wishing you all improved health and comfort.
Guys I believe in all of you. I hope you all find the joy you got from baking once again.
Omg a Dessert Person recipe! YES!
Just in time for my first coffee of the day! 💕
I love making Claire recipes and feeling like a chef!
I have made this for my MIL’s birthday 4 years in a row - it’s so delicious it became a family tradition! ❤
I really enjoy your videos. You are such a good teacher.
Thrilled to see a "new" recipe from dessert person, and just in time for plums and peaches! This would be great for an Italian-inspired summer meal.
Hi Clair, I wanted to say that I love your recipes and you were one of the first people I started following in the world of baking (since the days of Bon Appetit). The way you present the recipes makes everything seem very accessible for beginners. I'm about to start my baking course and I wanted to thank you for that :) ❤
Oh my gosh this is so like the cakes that Italians make. I’m here for it. Then again I love all things Clsire
Every Thursday morning is a joy because of these videos ❤
I love dessert person’s foundational recipes! They have really helped me grow into more of an independent baker. I recently did the sweet yeasted dough and made some blackberry poppyseed filling for some sweet twisted buns!
Omg the icebox cake and now this??? My peach version of the icebox cake is in the fridge now and I’m definitely doing this cake with peaches and whipped cream next!! Thank you for helping me get rid of 14lbs of peaches Claire!!
Your Crunchy Almond Cake is probably my favorite of all your recipes. This one is definitely a close second!
This looks absolutely delicious! Every cake I’ve made from ‘Dessert Person’ has been amazing, can’t wait to try this.
And more of a personal note, my one thing that I instantly click on is her new videos on Thursdays. I have been a vegetarian for about 15 years and some recipes I will not consume. But that doesn’t mean I can’t respect it and imagine how it would taste.
You’ve become my favorite channel!!! I look forward to every vid❤️❤️
Thank you!
I remember I saw this in Dessert Person a few years back and I was reluctant to make it because we don’t have kumquats in the Philippines. But then I made it and just put Mangoes instead and it was so good. This is what I love about dessert person, it teaches you not just the recipe but also the foundation in order for you to create a recipe of your own.
I'd love to see the all coconut cake as it is probably the most daunting cake in the book but also has really showstopping appearances. One of my most repeated bakes from the book is the babkallah. My favorite way to make it seasonal is to make a berry curd (cherry, strawberry, and raspberry are what I've done so far) and replace the cinnamon sugar with that, but keep the chopped chocolate. I love it because I can do it all in advanced and just do a final overnight cold proof in the fridge and bake the next day. It's been a repeat requested bake at family gatherings with your carrot cake at the top.
Love this recipe! Decided to do strawberry and plum topping with slightly sweetened creme fraiche, and my goodness, it was so good!
Thanks, Claire, for your cheerful and spot on recipes and delivery! My very good friend has to eat gluten free now, and your sage butter slice and bake cookies in Dessert Person are fantastic for keeping a “log” of dough in the freezer, ready to slice and bake when we get together and need some biscuits (she’s English!) and tea. Maybe you have other recipes you’ve successfully adapted to gluten free to share as well? Many thanks for this channel, it’s a go-to for me always.
I'm so hungry for cake now. lol Thanks for the video
Claire I’ve been watching you for years and sometimes I feel like I did a baking apprenticeship under you because of how many recipes I’ve made.
I unfortunately was diagnosed with a chronic illness that is massively worsened by gluten consumption :’( so I haven’t watched for a while because I get really sad that I don’t bake anymore.
But this recipe is perfect! It’s the exact kind of thing that can be made GF without ruining the overall structure. Thank you for sharing! I still love your videos so much and appreciate you sharing your love for baking with us 🫶🏻
Try Let Them Eat Gluten-Free Cake on youtube! I make all kinds of gluten-free goodies for my daughter with Celiac disease and they are marvelous! I use her gluten-free baking mix recipe and use regular recipes and just replace it with the gluten-free blend. Truly great!
As much as I adore traditional cheesecake, I think this ricotta cake looks fabulous!
My mom used to bake ricotta cake often when we were kids. This video brings back memories.
I made this and it was delicious! Melts in your mouth , not heavy like an actual cheesecake. Definitely add the strawberries to add some contrast and if you like this less sweet reduce the sugar a tiny bit. Overall very good recipe. Thanks Claire❤
My favorite Dessert Person cake is the Pear and Chestnut cake. It's honestly one of my all time faves.
This looks lovely! Thank you, Claire!
Thank you for this! When I have leftover milk on grocery shopping day, I tend to make ricotta with it, so I’m always glad for a recipe to use it up!
I want to try this one! My husband doesn't like cream cheese, but cheesecakes are amazing. I'd love to make one he'd like! You're awesome, Claire.
I had never tried this before. This was easy to make and so delicious!!! Loved it!!!
I’m SO EXCITED!!!!! I just received your cookbooks excited 😆 !!!!! I’m overwhelmed but excited to read them and learn.
P.S. I don’t have a food processor so I made this recipe with an immersion blender. Super successful and super delicious! Thanks Claire :)
I’d love to see a video for the chocolate-hazelnut Galette des Rois and the Tarte Tropezienne. Love the books and videos!
This looks wonderful! Will definitely make this soon! I’m making two amaretto cakes for a group vacation in Maine with several birthday friends. It’s a simple Bundt cake with almond meal, almond extract, and soaked in amaretto syrup. I put slivered almonds and raw sugar in the bottom of the Bundt pan for a crunchy topping. It’s usually well received!
You are such an inspiration to all of us Claire! Can’t wait for more videos thank you
Hi from NZ! Claires resparked my love for baking
Claire, it’s like you’ve read my search history. I have been craving a Torta Ricotta all week and searching for a recipe that would satisfy. Will definitely be trying this.
I make the skillet cookie in What's For Desert all the time but always put my own spin on it, especially with the mix-ins, so it's definitely a foundational recipe for me!
The ominous zoom on the food processor 😂
definitely making this! love all those simple tasty desserts
I made this about three weeks ago with a pear compote and everyone loved it so much I am making it again tomorrow
I made the peach melba pastry from dessert person for the first time this summer! It is outrageously good. The closest thing you can get to fuzzy peaches in actual food!
Oldie but a goodie for me is the brown butter sage sables from dessert person. They’re always a hit and I could eat a million of them.
Its funny because i just made your strawberry and ricotta scones... they were amazing!!!
Claire this was such a hit wirh my friends! Thanks so much
Made it last night. It's awesome!
Lovely! Love this sort of dessert.
Sounds so good!
I would love a video of the marscapone and prune cake! Sooo yummy!
I made this in a 10 inch spring form and at 375 it got overly brown and there was a layer of “gel” that didn’t cook. It was still delicious and served it with macerated plums - yummy. So will try again in 9 inch pan to see the difference. I may lower oven temp this time.
PLEASE PLEASE PLEASE make a video of the lemon meringue cake! I always wanted to see you make that one, and it’s been a while since you’ve made a layer cake video 😊
Yay! I have another Claire recipe to try!
I have always wanted to see Claire make the thrice-baked rye cookies from Dessert Person. This is the recipe I have thought about the most without actually making! I think I have so little reference for how they are meant to turn out that I don't know where to start, so seeing some footage and description of the final product would be amazing
This past weekend I made your Blueberry Buckle and it was amazing. I know it's early but would love a video of your fruit cake recipe.
I'm definitely trying this one!
This afternoon I plan to make the Plum Icebox Cake, from last week's video.😋
Hi Claire, I just made this cake and turned out beautifully. I will present it in about three hours. Do I chill it in the fridge or just leave it room temperature?
My comfort channel
I'm always exited for new videos, would you consider showing a madeleine recipe or if there is one you would recommend, I don't see many people make them.
She is truly the Julia Child of our time
Please make the cranberry pomegranate mousse pie! I’ve made it every Thanksgiving since Dessert Person came out.
I've been riffing on Tiramisu with lemon flavors. The first version had savoiardi biscuits soaked in a mix of fresh lemon juice, lemonade, and limoncello. The cream was whipped with a little sugar, a bit of vanilla and loads of fresh lemon zest. This weekend's version will have the addition of lemon curd (added to the cream mixture.)
That sounds great, got to try it! We do a variation of this but with raspberries and strawberries when in season 🤤
The dramatic zoom on the food processor😂
I loved this!
I absolutely use the recipes in the back of Dessert Person as you'd hoped-just last weekend, I made one loaf of chocolate babka and half a dozen cinnamon rolls from one batch of your sweet yeast dough (plus half a recipe of cream cheese frosting, of course). Both recipes are well-loved in our house.
i'm glad to know claire also sometimes drops the eggshell when separating the white from the yolk
This is very similar to Polish cheese cake, which is made with farmers cheese. For anyone out there with Celiac the Polish cheese cake uses potato starch. I’d bet you could use that here too, though maybe a bit less than the flour. This style of cheese cake is so light and delicious, I much prefer it to the dense New York style.
I'd love to see Claire make the Quince and Almond Tart from Dessert Person (page 115). I make it every year when the quince turn ripe on my tree. It's amazing!
Curious to know if you can make this cake without flour or with a GF version of all-purpose flour
Looks so delicious! ❤
There's a limit to the single-use gadgets, but I really like my egg separator. It's basically a strange plastic spoon with slots, you crack an egg into it and the while falls through. It's so much faster than moving the yolk from shell to shell, it's much less likely to break the yolk, and in countries (or homesteads) with unwashed eggs it means you're not dribbling white down the dirty outside of the shell.
Loving the animated opener and the tips with your illustrated avatar, Claire. Have you done banana bread (with chocolate chips) on the channel?
Hi from South Africa :)
Yay new Claire video
Hi Claire, this recipe looks amazing! Can I use a hand immersion blender for the ricotta mixture?
claire, can we see the rice pudding cake with mango caramel? I'd love to see you make it!
i learned from macarons that the air in the egg whites is pretty resilient. I spent 10 minutes stirring trying to get to that figure 8 consistency.
That was really great advice on egg whites mixed into this episode. If you'll forgive my unnecessary punniness there, those clips of Claire advice might make for a great shorts series.
That looks soooo delicious. I've just moved and lost my pring form pans in the move. 😢 any suggestions if I don't have one or is it like a base component to this recipe?
You post this now after I've finished eating the last of the ricotta cake I made a few days ago 😅 your recipe seems better.
I would love to see Peach melba tart!! or Gâteau Basque!!! or Tomato tart !!!!
Hey Claire
You should cook an Jamaican 🇯🇲 Black Cake ❤❤❤❤
my partner made this to take to a potluck today. big hit!
The macerated strawberries are a good way to do strawberries & cream too, let them do their thing with the sugar, then add the cream later which then slightly thickens up with the acids from the strawbs making it a much nicer dessert than the default wimbledon thing... :P
Buy the books yall can confirm they’re great!!!!!!
I love your new intro!!! How many kitties do you have now? What are the new kitties names!?
i feel like orange zest would be so yumm. Perhaps with added allspice and cinnamon to give cannoli vibes... mini chocolate chips
Twin Peaks. Solid.
Gosh, I already own both copies, but damn, I should buy another
Hey Claire! Love your videos. I went to screenshot the recipe card on this video for my grocery list and your recipe says 2 cups Fresh Whole Milk, not ricotta. Just so you guys know! Thanks for all the lessons!
Delicious 😋
Hi Claire!! Can you give us a kitchen tour and how you organize your pantry for baking goods. Thank you !!! Love your desserts❤
Can you please do a basque cheesecake please 🙏🏽