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#vanilla #clairesaffitz #dessert
BRIOCHE
4 cups all-purpose flour (18.3 oz / 520g), plus more for the surface and dusting
1 teaspoon active dry yeast (0.11 oz / 3g)
¼ cup sugar (1.8 oz / 50g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
6 large eggs (10.5 oz / 300g), at room temperature
¼ cup whole milk (2 oz / 57g), at room temperature
2 sticks unsalted butter (8 oz / 227g), cut into 8 pieces, at room temperature
1 large egg, beaten, for baking
SYRUP
½ cup Demerara sugar
Pinch of kosher salt
½ cup water
1 tablespoon dark rum
2 teaspoons vanilla extract
CREAM FILLING
1 cup mascarpone
1 cup heavy cream
Pinch of kosher salt
2 tablespoons confectioners’ sugar, plus more for serving
2 teaspoons vanilla paste
What’s for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
https://geni.us/WjcIbfp
Dessert Person Online: https://www.dessertperson.com/
Claire on Instagram: https://www.instagram.com/csaffitz/?h…
Claire Merchandise: https://www.dessertperson.com/buystuff
Penguin Random House Books: https://www.penguinrandomhouse.com/
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar