Category: food

Introduction

This recipe may look simple, but it’s surprisingly intensive and difficult. The dough can be a bit difficult to work with and get right. Likewise the dip takes a while to make. Nonetheless, the recipe comes out delicious and is highly recommended for a few reasons. First, the dip is incredible and arguably even better than the flatbread. Second, stuffing the flatbread with feta is a great twist. Lastly, the recipe is great for learning a variety of techniques.

Recipe Outline

Recipe: Feta Zaatar Flatbread with Charred Eggplant Dip	Special Equipment: Griddle, Stand Mixer
Source: Dessert Person	Time: 7 Hours
Author: Claire Saffitz	Difficulty: 3/5
Type: Dessert (Baking)	Score: ★★★☆☆

Making The Dough

Tip: The dough will likely be quite sticky. If it’s too sticky add some additional flour and continue to mix/knead. Do expect some stickiness though.

Proof The Dough Again

Tip: If your dough is too sticky it can be a bit difficult to maneuver the balls. Slightly oiled hands can help though – but be careful to not overuse the oil while forming the ball, as the friction is key to forming the balls. In the example above, you can see how it might look if your dough is too sticky and would benefit from oil to make a better ‘ball’ (they would end up smooth; as opposed to in the picture).

Making The Dip

Tip 1: We broiled the eggplant. It can take a while, but go until it is black and charred even if it takes longer than the recommended time.

Tip 2: This dip is incredible and goes great with a variety of mediterranean dishes.

Stuffing And Forming The Flatbread

Tip 1: The roll-and-curl technique works well, but can lead to some of the feta getting distributed unevenly. To avoid this, go lighter on the amount of feta in the middle.

Tip 2: Oil the rolling pin and your hands generously to deal with sticky dough.

Cooking The Flatbread

Final Product

Key Takeaways

• Pay close attention to your dough and don’t let it end up too sticky.
• The dip could be a recipe on its own!
• Final Score: 3/5 – The dish is surprisingly complicated, but quite delicious. In the video Claire claims this could be made while doing other things (i.e. at a party/gathering), although chances are this recipe will demand your full attention.

Introduction

It turns out coffee cake usually doesn’t have coffee in it — it’s meant to be eaten with coffee. This coffee coffee cake, however, actually has coffee in it (and quite a bit). Don’t worry though, it’s not too strong. It actually has just the right balance. The recipe is very straightforward and quite easy, although there is a lot of measuring to be done. The cake itself is delicious and looks quite nice.

Recipe Outline

Recipe: Coffee Coffee Cake	Special Equipment: 9×13-inch Pan, Stand Mixer
Source: Dessert Person	Time: 5 Hours (With Cooling)
Author: Claire Saffitz	Difficulty: 2/5
Type: Dessert (Baking)	Score: ★★★★☆

Making The Coffee Ribbon (Middle Layer) and Crumb (Top Layer)

Tip: While the ribbon (middle layer) looks nice, we didn’t find the flavor or texture addition totally necessary. Feel free to leave it out.

Making The Batter

Making The Cake

Final Product

Key Takeaways

• Go by the indicators! Our took an extra 15 minutes (though we cooked it at a slightly lower temperature in a glass pan, as recommended).
• Final Score: 4/5 – This is how coffee cake should be done — with coffee! Definitely worth a try given its simplicity.

Introduction

This is a surprisingly difficult recipe for a seemingly simple dish. It takes some time to make the “pull-apart” magic happen, but it really does work! This is a highly educational recipe that involves multiple techniques that can be used elsewhere. The rolls themselves are delicious and will earn a lot of inquiries for the recipe.

Recipe Outline

Recipe: Pull-Apart Sour-Cream and Chive Rolls	Special Equipment: 9×13-inch Pan, Stand Mixer
Source: Dessert Person	Time: 4 Hours
Author: Claire Saffitz	Difficulty: 3/5
Type: Dessert (Baking)	Score: ★★★★☆

Making The Tangzhong

Tip: Keep it on the heat and stirring – it will thicken eventually and you will feel the transformation.

Making The Dough

Tip 1: You can also microwave the milk if you’d like. No more than 10 seconds though; stop at 5 to check.

Tip 2: We ended up using an extra 1.5 tablespoons of flour as it mixed before it stopped being too sticky. We deemed it too sticky when poking it gently led to a decent amount being stuck to the finger..

Forming The Rolls

Tip: The pinch and roll/drag method as described works very well.

Baking The Rolls

Final Product

Key Takeaways

• Use the indicators instead of just the listed times!
• Don’t be impatient with the tangzhong.
• Final Score: 4/5 – These are probably some of the best rolls I’ve ever had. They really do “pull-apart” and they are incredibly tender, light, and fully. These rolls pull out all of the stops and definite deliver.

Introduction

This recipe is quite an undertaking, much like the croquembouche. While the croquembouche has more work and steps, this one is slightly more difficult due to the elaborate choux ring made. The black sesame pastry cream is absolutely incredible and really makes the recipe standout. The final product is quite avant-garde. The recipe involves making pâte à choux. Only attempt this recipe once you have some baking experience.

Recipe Outline

Recipe: Black Sesame Paris-Brest	Special Equipment: Pastry Bags, Stand Mixer
Source: Dessert Person	Time: 1 day
Author: Claire Saffitz	Difficulty: 5/5
Type: Dessert (Baking)	Score: ★★★★★

Making The Pastry Cream

Tip: If you can’t find black sesame tahini, you can make your own from black sesame seeds with a food processor.

Making The Pâte à Choux

Tip 1: Claire makes choux for a different recipe in this video, which can serve as a helpful reference.

Tip 2: While the technique described in the book works fine, we found this video to be even better for making choux (we still used the recipe from the book and baking time/temperature; just not the technique).

Making The Ring

Tip: We accidentally used a half-inch opening instead of an inch opening when piping and had far too much choux left over. We made up for it by adding more layers to compensate in a pyramid type of structure. It came out fine anyway! We did not use a tip.

Baking The Ring

Tip 1: Cut in half using a serrated knife in a sawing motion. Get eye level with the ring to ensure you cut through the middle. Make sure your force is exerted parallel to the surface and not up or down.

Tip 2: Lean on the side of over-baking rather than under-baking.

Assembling The Ring

Final Product

Key Takeaways

• Read the tips on making the choux!
• Final Score: 5/5 – The final product looks spectacular and taste delicious. The black sesame gives it a unique taste that complements the sweetness perfectly. This is insane though, so be warned.

Introduction

This a great summer cake recipe for when strawberries are ripe and fresh. It’s also a great introduction to cutting a cake in a half, which is by far the most difficult step in this recipe. This cake was surpassingly delicious given its simplicity. Don’t skip macerating the strawberries.

Recipe Outline

Recipe: Strawberry Cornmeal Layer Cake	Special Equipment: 9-inch Pan With 2-inch Sides, Stand Mixer
Source: Dessert Person	Time: 3 Hours
Author: Claire Saffitz	Difficulty: 3/5
Type: Dessert (Baking)	Score: ★★★★☆

Making The Dough

Baking The Cake

Forming The Buns

Tip: The larger ones serve as supports.

Baking The Buns

Tip: Cutting a cake in half is not easy. The most straightforward way is to use a large serrated knife. A better alternative though is to use toothpicks and cutting wire (or simply dental floss). Just go around the cake and insert 8 toothpicks equally apart at the midpoint of the cake. Wrap the string around and set it atop the toothpicks. Then pull the string firmly, but not too quickly about the cake. Make sure to exert your force parallel to the cake — no upward or downward force/pressure. Here’s a video. There are also products made specifically for this.

Assembling The Cake

Final Product

Key Takeaways

• Only attempt if you want to practice cutting a cake or have fresh, quality strawberries.
• Final Score: 4/5 – Despite it’s simplicity this is an incredible cake. Don’t underestimate cutting a cake in half though.

Introduction

This recipe is a good twist on a cinnamon roll/bun. The sweet yeast dough gives the dough a light and tender feel, while not being overly rich. The walnut-maple topping is similar story, delicious but not too rich. As a result, the final product is not too rich either. That means if you’re looking for a decadent and gooey Cinnabon type of thing, this is not the recipe to choose. If you’re looking for a more restrained and refined, yet still delicious roll then this is a great choice.

Recipe Outline

Recipe: Walnut-Maple Buns	Special Equipment: 13-9 inch pan, Stand Mixer
Source: Dessert Person	Time: One Day
Author: Claire Saffitz	Difficulty: 3/5
Type: Dessert (Baking)	Score: ★★★☆☆

Making The Dough

Making The Filling And Toopping

Tip: Consider making more topping if you want it to be richer.

Forming The Buns

Baking The Buns

Tip: In the video, it’s recommend to cook at 25° less if using a glass pan. We did 15° less for a total of 38 minutes.

Final Product

Key Takeaways

• These are a much more refined take on a classic cinnamon roll.
• The end product looks great and the recipe is very well written.
• Final Score: 4/5 – The final product is great. It’s also quite easy to make for what it is. You may wish you had added more filling and more topping though!

Introduction

This recipe is quite an undertaking. The final product looks great and is delicious, but if this is your first time making all of the components then set aside a full day to make it. The recipe involves making pâte à choux, pastry cream, and caramel. There are multiple reference videos: here and here. Only attempt this recipe once you have some baking experience. Lastly, make sure to plan out the entire process beforehand. Watch the videos and read the recipe in its entirety a few times before beginning. Don’t learn/watch as you go!

Recipe Outline

Recipe: Croquembouche	Special Equipment: Pastry Bag (With Tip), Stand Mixer
Source: Dessert Person	Time: 1 day
Author: Claire Saffitz	Difficulty: 5/5
Type: Dessert (Baking)	Score: ★★★★☆

Making The Pastry Cream

Tip: Feel free to use any of the pastry creams. I can confirm it tastes great with vanilla or chocolate. Black sesame or coconut pastry cream could both work, but I’d only recommend committing to the black sesame if you’ve either made it before or like sesame products (Tahini, Halvah, etc).

Making The Craquelin

Tip 1: Some argue that this step can be skipped or isn’t necessary. I completely disagree. The craquelin is key to making the taste of each cream puff pop. The sweet flavor and crunchy texture makes it all come together.

Tip 2: Use an offset spatula to lift up the sheet and the craquelin should pretty much fall out. You may need to refrigerate a few times while cutting out the craquelin if the sheet gets too soft to work with.

Making The Pâte à Choux

Tip 1: Claire makes choux for a different recipe in this video, which can serve as a helpful reference.

Tip 2: While the technique described in the book works fine, we found this video to be even better for making choux (we still used the recipe from the book; just not the technique).

Assembling The Puffs

Tip: Using pre-marked (1 inch square) parchment paper will save you a lot of tracing and measuring!

Baking The Puffs

Piping The Puffs

Tip: Using a piping tip makes the process much easier.

Making The Caramel

Tip: Check out this video for great caramel tips.

Applying The Caramel And Assembling The Croquembouche

Tip 1: Be very careful when working with the caramel. For a process as intensive and complex as this seriously consider wearing gloves so you can easily take them off should you get any hot caramel on yourself.

Tip 2: Work fast (be careful though) or the caramel will harden too much. Consider using a more insulated container for the caramel so it doesn’t harden as fast. Alternatively, simply heat the caramel up briefly in the microwave while keeping a very close eye on it.

Tip 3: Plan out your structure for the tower ahead of time. After each layer check your inwards slope with a ruler to make sure the final layer will be small enough (in circumference).

Final Product

Key Takeaways

• Read all of the tips; they’re all actually quite important for this recipe.
• Final Score: 4/5 – The final product is a spectacle and is actually delicious as well. The recipe is definitely an undertaking though. The key to success is planning and rehearsing the steps in advance.

Introduction

This recipe is basically pâte à choux with gruyère thrown in. It’s a good recipe for learning to make choux as that’s 95% of the work. This is definitely more of a savory dessert than a sweet one. The end result is good, but make sure you get quality cheese as that will be the primary taste that comes through. At the same time, don’t get cheese that’s too strong otherwise the taste may be overpowering.

Recipe Outline

Recipe: Gougeres	Special Equipment: Brownie Pan
Source: Dessert Person	Time: 3 hours
Author: Claire Saffitz	Difficulty: 4/5
Type: Dessert (Baking)	Score: ★★☆☆☆

Making The Dough

Tip 1: Claire makes choux for a different recipe in this video, which can serve as a helpful reference.

Tip 2: While the technique described in the book works fine, we found this video to be even better for making choux (we still used the recipe from the book; just not the technique).

Forming The Gougères

Tip: See Claire’s video on piping first.

Baking The Gougères

Final Product

Key Takeaways

• They go great with any red sauce!
• Final Score: 2/5 – They taste good, but the main reason to do this recipe is to practice choux.

Introduction

This is a delicious and rather unique loaf cake. It was the first time we had ever worked with kabocha. It’s hard to describe exactly, but it’s kind of like a pumpkin mixed with a sweet potato. It’s the perfect taste to accompany the turmeric. Definitely give this one a try.

Recipe Outline

Recipe: Kabocha Turmeric Tea Cake	Special Equipment: Standard Loaf Pan
Source: Dessert Person	Time: 3.5 hours
Author: Claire Saffitz	Difficulty: 1/5
Type: Dessert (Baking)	Score: ★★★☆☆

Roasting The Kabocha

Tip 1: Roast the squash for the duration specified, remembering to poke some holes. After the time has elapsed, use a large knife to split the squash almost in half (as shown above). You can then easily use a spoon to scoop out the necessary amount of kabocha.

Tip 2: The recipe will take longer than listed if you let the kabocha cool at room temperature or in the refrigerator. You can speed along the process by placing the cup/bowl of it in larger bowl with water and ice.

Tip 3: The seeds shown above are actually pumpkin seeds that were roasted separately for the recipe. It’s not totally clear why we don’t use the seeds from the kabocha itself instead. It might be worth giving that a try.

Making The Batter

Baking The Cake

Final Product

Key Takeaways

• Worth trying just to see what it’s like working with kabocha.
• The cake goes excellent with tea (obviously) or coffee.
• Final Score: 3/5 – An easy-to-make, unique, and delicious loaf. What’s not to like?

Introduction

This recipe is a bit more difficult than it looks/sounds. Nonetheless, these bite-sized cookies are delicious and look fantastic. The coconut gives the caramel a beautiful sheen and a unique taste. Definitely one of the best cookie recipes in the book.

Recipe Outline

Recipe: Coconut Thumbprints	Special Equipment: Stand Mixer
Source: Dessert Person	Time: 2 hours
Author: Claire Saffitz	Difficulty: 3/5
Type: Dessert (Baking)	Score: ★★★★☆

Making The Dough

Forming The Cookies

Tip: Be careful not to work the dough too much due to the high butter content. Likewise, don’t be afraid to refrigerate to warm it up. Just do a simple press and tab. Consider using a tool instead (a chilled tool would be even a step beyond that).

Making The Coconut Caramel

Tip: Keep stirring the coconut oil; it will come together eventually.

Baking And Filling The Cookies

Tip: Use a chopstick to help apply the caramel.

Final Product

Key Takeaways

• These feature coconut in three forms: shredded dry, oil, and milk.
• Final Score: 3/5 – The ultimate one-bite cookie. Definitely give it a try.