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How To Make Claire Saffitz’s Stunning Mille Crêpe Cake Recipe | Dessert Person

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How To Make Claire Saffitz’s Stunning Mille Crêpe Cake Recipe | Dessert Person
Discover the magic of Mille Crêpe Cake — a showstopping French dessert made from dozens of thin, delicate crêpes layered with rich, silky diplomat cream. In this video, we follow Claire Saffitz’s exact recipe to make the perfect mille crêpe cake from scratch. You’ll learn how to make brown butter crêpe batter using ingredients like all-purpose flour, sugar, eggs, whole milk, and a touch of Diamond Crystal kosher salt. Then, we’ll guide you through making an ultra-luxurious diplomat cream that combines vanilla-infused pastry cream, softened gelatin, butter, and freshly whipped cream. Whether you’re baking for a special occasion or just want to elevate your dessert game, this mille crepe cake is as fun to make as it is impressive to serve. Follow along, grab your ingredients, and try it for yourself — this layered cake is sure to become a favorite!

#clairesaffitz #crepe #cakes
Ingredients:

Crêpe batter:
1 stick unsalted butter (4 oz)
1½ cups all-purpose flour
6 tablespoons sugar
5 large eggs, at room temperature
2¾ cups whole milk, at room temperature
1 teaspoon Diamond Crystal kosher salt

Diplomat Cream:
2 cups whole milk (16 oz)
Seeds scraped from ½ vanilla bean
½ teaspoon Diamond Crystal kosher salt
½ cup sugar (100g)
¼ cup cornstarch
5 large egg yolks
1 teaspoon unflavored gelatin, softened in 2 tablespoon cold water
6 tablespoons unsalted butter (3 oz), cut into ½-inch pieces, chilled
1 cup heavy cream

Chapters:
00:00 Intro
00:57 Mille Crêpe Cake
01:21 Ingredients & Special Equipment
03:12 Made In CeramiClad
04:41 Brown the Butter
06:19 Make the Crêpe Batter
14:04 Make the Diplomat Cream
23:29 Assemble the Cake
27:32 Brûlée the Top
29:13 Serve
30:54 Cat cam: Archie!

What’s for Dessert by Claire Saffitz is out now:
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

Brad Learns How to Make Monkfish Mortadella from James Beard Winner! | Chef’s Kiss! | Brad Leone

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On this episode of Makin’ it! Chef’s Kiss, Brad heads to Mystic, Connecticut to visit Executive Chef and James Beard Winner – Best Chef Northeast, Chef David Standridge of Shipwright’s Daughter and learns how to make his favorite dish on the menu: MONKFISH MORTADELLA TOAST!

Demystified this gnarly looking, yet absolutely delicious fish with a perfect, forever-on-the-menu dish. Thank you to Chef David and the team at Shipwright’s Daughter for sharing your secrets with us!

The Mighty Monkfish!
Pork Fat (lean, fat, ice!)
Kosher Salt
Ground Coriander
Ground White Pepper
Parsley
Pesto
Fresh Bay Leaf
Pink Salt
Garlic
White Wine
Pork back fat, blanched pork fat
Pistachios!
Toasty toast

Visit eat more monkfish, chef’s kiss!
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Don’t forget to subscribe, ya turkeys 🦃

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Shot by: Ian Deveau & Mitch
Edited by: Blake Thompson
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau
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Makin’ It Intro Sequence & GFX | Blake Thompson
Local Legends and Makin’ It Theme Music | Harrison Menzel @wanderbust
Logo Design | Dylan Schmitz

How To Make The Most Delicious Ricotta Cake with Claire Saffitz | Dessert Person

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How To Make The Most Delicious Ricotta Cake with Claire Saffitz | Dessert Person
This 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 #ricotta

Serves 8
Ingredients:
CAKE
Butter for the pan
2 cups fresh whole-milk ricotta cheese
(16 oz / 452g) •
1 cup heavy cream (8.2 oz / 232g), chilled
4 large eggs (7 oz / 200g), separated
1 large egg yolk (0.6 oz / 16g)
1 tablespoon finely grated lemon zest
2 teaspoons vanilla extract
⅐ teaspoon plus a pinch of Diamond
Crystal kosher salt
1 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 large
1 tablespoon fresh lemon juice
(0.5 oz / 14g)
½ cup sugar (3.5 oz / 100g)
Seeds scraped from ½ vanilla bean or
I teaspoon vanilla extract

Chapters:
0:00 Start
1:12 Ingredients & Special Equipment
2:24 Prepare Your Pan
8:47 Fold In The Egg Whites
12:00 Bake Cake
12:43 Make The Strawberry Marmalade
14:35 Serve Ricotta Cake

What’s for Dessert by Claire Saffitz is out now:
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Bryant Alvarez

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

How to Make Crispy Skin Chicken Bánh Mi with Sandwich King OWEN HAN! | Brad Leone

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Brad traveled out to the West coast to hang with the Sandwich King himself @owen.han in sunny Los Angeles to create their own spin on the bánh mì! Crispy chicken skin, marinated lemongrass juicy chicken, crunchy cucumbers & carrots, thai basil, pickled peppers and the secret weapon Maggi Seasoning sauce!

And yes, you did see sandwich kingdom rival @salt_hank ….Salty & Brad make a sandy comin’ soon…

Brad’s knife:
Brad’s Gozney roccbox:
_________
Shot by: Ian Deveau and Hobson Feltus
Edited by: Blake Thompson
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau & Hobson Feltus
_________
Don’t forget to subscribe, ya turkeys 🦃

Makin’ It Intro Sequence & GFX | Hobson Feltus
Local Legends and Makin’ It Theme Music | Harrison Menzel @wanderbust
Logo Design | Dylan Schmitz

How to Make an Easy Summer Icebox Cake with Claire Saffitz | Dessert Person

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How to Make an Easy Summer Icebox Cake with Claire Saffitz | Dessert Person

Try 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 Cake
Serves 8
Ingredients:
5 medium ripe red plums (12 oz / 340g), halved and pitted, plus 1 medium plum for assembly
1 cinnamon stick or whole star anise
¼ cup demerara sugar (1.8 oz / 50g)
2 cups heavy cream (16 oz / 480g), chilled
¼ cup confectioners’ sugar (1 oz / 28g)
1 teaspoon vanilla extract
Pinch of kosher salt
1(8.8 oz / 250g) package Biscoff
cookies (32 cookies)

Chapters:
0:00 Start
1:34 Ingredients & Special Equipment
2:49 How To Make Plum Puree
3:30 Prepare Your Pan
5:31 How To Whip Cream
8:09 Assemble Your Icebox Cake
11:55 Serve & Enjoy!
15:40 Cat Appearance

What’s for Dessert by Claire Saffitz is out now:
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Bryant Alvarez

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

How To Make A Perfect Patty Melt With Claire Saffitz | Dessert Person

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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. –

How To Make A Perfect Patty Melt With Claire Saffitz | Dessert Person
Join 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 4

SAUER ONIONS:
2 medium yellow onions
2 tablespoons olive oil
TK store-bought sauerkraut, drained
Kosher salt and freshly ground pepper

RUSSIAN DRESSING:
½ cup prepared mayonnaise
¼ cup sweet pickle relish
3 tablespoons ketchup
1 tablespoon fresh lemon juice, plus more to taste
1 tablespoon prepared horseradish
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
Kosher salt

MELTS:
20 oz ground beef (5 oz per serving)
Kosher salt and freshly ground pepper
Neutral oil, for brushing the griddle to cook the patties, if needed
8 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:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

How to make an unreal roasted tomato soup

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#soup #recipe #howtomake

Try out our subscription service Mob+ for exclusive recipes, meal planning, nutritional information and so much more.

Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.

600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil

Step 1.
Preheat your oven to 180°C/356°F.

Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.

Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.

Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.

Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.

Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.

Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!

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ABOUT MOB
Mob has always been built around one key principle: food you’ll actually cook. Join us as we create delicious recipes, show off kitchen tips and tricks, and give you the best product and restaurant recommendations around.

How to Make 5 Handmade Chocolates | Handcrafted | Bon Appétit

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Michael Laiskonis, Creative Director of New York City’s Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons, perfect for collecting in a stylish gift box of chocolates. Take an up-close look at the step-by-step creation of 5 different exquisite candies – White Peach Melba, Palet d’Or Ganache, Hazelnut Crunch Bar, Bourbon Truffle, and Chocolate Nougat.

Director: Cole Evelev
Director of Photography: Brandon Yoon
Editors: Jared Hutchinson, JC Scruggs
Talent: Michael Laiskonis

Assistant to Talent: Catherine Liu

Sr. Culinary Director: Kelly Janke
Producer: Jonathan Bang, Jen Osaki
Culinary Producer: Carrie Parente
Line Producer: Jennifer McGinity
Associate Producer: Alicia Aswat
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operators: Jake Robbins
Audio: Lily Van Leeuwen
Production Assistant: Griffin Garnett

Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

—
0:00 Let’s Make Some Bonbons
0:34 White Peach Melba
4:53 Palet d’Or Ganache
9:37 Hazelnut Crunch Bar
11:50 Bourbon Truffle
14:24 Chocolate Nougat

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Every Way to Cook an Egg (59 Methods) | Bon Appétit

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Join Basically editor Amiel Stanek as he attempts to cook an egg in almost every way possible. Which method is the best? Can there be a best method? What does ‘best’ even mean? Who says what’s best? Not us. They’re all eggcelent (besides the ones that aren’t).

Check out each of the methods here (thanks to Asaf Lebovic for making this list):
0:47 raw egg
1:10 prairie oyster
1:34 amber moon
2:00 sunny side up egg
2:25 olive oil fried egg
2:51 olive oil fried (basted) egg
3:18 olive oil friend (steamed) egg
3:43 over easy/medium/hard egg
4:26 salt block fried egg
4:41 McMuffin Egg
4:58 cracked and scrambled egg
5:30 low and slow scrambled egg
6:00 hot and fast scrambled egg
6:33 boiled egg
7:39 steamed whole egg
8:37 sous-vide egg
9:08 pickled egg
10:11 poached egg
10:40 egg poached in tomato sauce
11:14 microwave scrambled egg
11:32 microwave poached egg
11:52 grilled in George Foreman egg
12:17 waffle iron egg
12:46 blowtorched egg
13:09 diner style omelet egg
13:41 French omelet egg
14:16 souffled omelet egg
14:47 cloud egg
15:20 steamed custard egg (Chinese style steamed egg custard)
15:53 coddled egg
16:26 shirred egg
16:54 air fried egg
17:31 deep-fried egg
17:54 dehydrated egg
18:18 frittata egg
18:48 frozen egg
19:17 dishwasher egg
19:49 rice cooker egg
20:22 egg cooker egg
20:50 Rollie cooked egg
21:18 oven cooked egg
22:08 cooked in broth egg
22:48 grilled egg
23:13 smoked egg
23:43 campfire (cast iron) egg
24:19 campfire (foil pouch) egg
24:49 campfire (burned in coals) egg
25:11 sauna cooked egg
25:38 engine cooked egg
26:03 solar oven egg

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ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Every Way to Cook an Egg (59 Methods) | Bon Appétit

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

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In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D’Onofrio, shows Bon Appétit how to turn four types of pasta dough — egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough — into beautiful, handmade pasta shapes.

Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D’Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d’ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D’Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.

—

0:00 Introduction
0:51 Cavatelli
1:14 Malloreddus
1:46 Lorighittas
2:25 Cencioni
2:57 Capunti
3:40 Strascinati
3:57 Culurgionis
6:00 Sagne Incannulate
7:25 Fusilli al Ferretto
8:07 Tagliatelle
9:09 Tortellini
10:58 Cappellacci di Zucca & Tortelli Piacentini
13:13 Farfalle
14:00 Garganelli
14:38 Anolini
15:40 Cappelletti
16:33 Tagliolini
17:08 Agnolotti
17:59 Sacchetti
19:45 Foglie d’Ulivo
20:19 Trofie
20:58 Fagiolini
21:31 Pappardelle
22:18 Maccheroni alla Chitarra
24:12 Orecchiette al Nero di Seppia
24:44 Strichetti
25:21 Fettuccine al Nero di Seppia
25:44 Corzetti

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.