I love how cognizant Claire is about knowing who her audience is. She absolutely recognizes that she is talking to people baking at home. She’s all about less waste, less cleanup, and very realistic cooking. When I watch her, I always feel like she’s meeting me where I am. That gives me so much confidence in attempting her recipes. I’ve been successful with some, not as successful with others, but I’ll keep trying because she makes me want to try! Thank you, Claire!
Of course she's talking to people baking at home, who would not know that? It's a RU-vid channel aimed at people baking at home not commercial kitchens but even if it was the same things like reducing waste and less clean up would be relevant.
The subtitle for Dessert Person is “recipes and guidance for baking with confidence” and I feel like Claire is always living into that mission statement.
Repliers, Do any of you know the fact that paying taxes is a choice/donation? You all sound crazy, & I'm questioning what percentage of the population thinks along the same terms. A large percentage would explain the complete lack of knowledge regarding large scale fraud against man & mankind. Wake Up!!!
Things we can add to a Claire Saffitz bingo board: - the bowl is probably too small - there's no space in the fridge - ✨Felix✨ -verdict: mmm - "this is my favorite recipe in the book" Please feel free to add to the list
I love how she breaks down why she’s does certain things or why something is the way it is. I think that makes baking a hell of a lot more enjoyable (for me personally)
@@emilyjones5062 it’s just roasted marshmallows 🥺 but we have our own riffs of ur s’mores using melted chocolate and digestive biscuits with the marshmallow
Damper! You can wrap a piece of the dough around a stick and cook it over coals for a kid friendly, fireside activity . Slather with butter and honey. Verdict: Mmmm
@@oliviaseers1587 it’s so much better with Digestive (wholegrain) anyway! And with Marabou chocolate, oh dear. Shockingly sweet though, more than one and my throat almost hurts.
“Chocolate is a very temperature sensitive ingredient” ohhh don’t we know it from the BA days of tempering 😂😂😂 this recipe looks INCREDIBLE can’t wait to make it !
You asked what pie/tart we’ve made. I’ve made your Meyer lemon tart three times this winter. And in all I’ve made it five times. The crust, the addition of the jam, and the Myer lemon curd filling has made us all feel a bit like we are in Florida in the sunshine to rid the winter blues!! Thank you❤!
Since you have experience making this, how well does that mallow topping hold up for leftovers? Does it firm up pretty well? It's just two people here and it'll definitely last us for more like 4 days.
@@ImSpecial-gk2hb I live alone so I also had leftovers for more than 2 days, and they were great! It gets a tiny bit soggy, but I wasn't bothered by it and it was still delicious.
Can't wait to try this! Growing up, we often swapped peanut butter cups for the chocolate bars, so I may have to add a big of a peanut butter layer to mine sometime... for nostalgia and science of course. A way to bring a taste of summer in on a cold weekend!
I know Claire and her husband must create A LOT of dirty dishes, both being chefs (I'm pretty sure she's even mentioned it before, lol). I would LOVE to know what her go-to dish/pot/pan cleaning methods are, and what products she recommends! Especially for the super sticky stuff!
I always use a bowl that is taller than wide for my ganache so all the chocolate gets submerged and then I put a plate over the bowl to keep the heat in for a couple minutes. Works every time to melt every chip!
Im so so happy over this recipe bc as an European fan, we don't have s'mores (and not really marshmallows either, or really expensive ones - ex marshmallow fluff) but all the ingredients here are really accessible so I might really try my hand at this! And I'm excited!
I’m going to make this for our house warming party this weekend! Love both of your cook books I make something different every weekend and everyone loves it!
For a UK substitute for the base, Hob-Nobs are a really good one, a nice oaty, sweet biscuit that is rather well-suited for things like cheesecakes and no-bakes... :)
I made this recipe for a dinner party today, and I found the ganache very bitter when served with the marshmallow topping. I noticed the ingredients list has an extra 3/4 cup of sugar that's never mentioned in the video, I wonder if that was supposed to go in the ganache to sweeten it. I used a mixture of 50% and 62% dark chocolate, I would probably suggest using milk chocolate if you're not sweetening the ganache with anything else
Hi Claire! I've been following your videos for a few years, and Dessert Person is probably my favorite book I own. It's inspired me to pivot careers and pursuit baking! I have my first day staging (I'm luckily being paid though!) at a French bakery near me this weekend! Thank you for your wonderful recipes and videos!
This recipe in the book is written as 2tbsp + 3/4 C sugar (marshmallow is a separate recipe at the end of the book for the 2/3 C sugar). Don't add the 3/4 cup sugar, it is a typo! This borders a little sweet for Claire's recipes and that extra sugar would ruin this. I wish she would have addressed this in the video because I was losing my mind making this thinking that I was missing something. I've been waiting since Christmas Eve for this video to understand what I was missing!
From what I saw she added the 3/4 cup sugar into the melted gelatin mixture while creating the marshmallow topping. 🤔 When ingredient amounts are divided like that (2 tbsp + 3/4 cup) doesn't it mean the same ingredient is used in different amounts in two different parts of the recipe? Edit: she added the smaller amount of sugar to the crust mixture.
@@emilyjones5062 I thought it was the ⅔ c sugar in the marshmallow topping, and the 2 tbsp in the crust. I couldn't see where the ¾ c was added (I didn't see it in the ganache filling)
@@rebeccaforsyth1484 so the recipe calls for 2/3 cup, 2 tbsp, AND 3/4 cup?! 😳 Or did she alter the 3/4-2/3 cup amount in the video? I don't have the cookbook, so I was just going by what the video showed. I only noticed her add sugar twice, so that's where my guess came from.
I suspect that the 3/4c sugar was supposed to be whipped into the heavy cream, before it was added to the ganache. Double check the written recipe and see if there is a step for that. Claire might consider it an optional step depending on how sweet you like your desserts.
@@ji.ol.1490 Trust me, you would never want to add 3/4C sugar to whipped cream. I'm not sure that would even whip correctly. It's definitely a typo and not written into the recipe anywhere. If you are going by the video then it's fine but if using the cookbook it's just a heads up!
I always thought meringue was too bothersome to attempt and had too many pitfalls to possibly get right - thanks Claire for showing us that it can be done with less hassle than I thought!
Oh my god! I used to be the baker for a BBQ restaurant and used to make a very similar s’more’s pie!! I used to add a little cinnamon to the crust and my filling was more of a custard
So glad I found your channel, I had been watching your vids from BA for the longest time. I know watching on this channel will actually support you. :)
I made this (with some substitutions). Here are my thoughts. I think the individual parts were better than the whole. The chocolate pie filling was really good. So was the marshmallow topping. I didn't make the crust, I used a store-bought one (definitely a mistake, it was too sweet and dry). When I put them all together, it was good, but not as good as just the chocolate filling or the marshmallow on their own. I am going to use this recipe again, but I am going to make the crust and chocolate filling as a chocolate pie without the marshmallow and use the marshmallow recipe for making home made marshmallows.
I made this for dessert today and honestly? The big take-away in this should be that marshmallow recipe. I've never made marshmallow before but it was so easy and it turned out to be the star of this whole thing. I'm definitely just going to make the marshmallow and cut it into big slabs for hot chocolate.
Claire I have made so many of your recipes! I recently made your classic layer cake recipe (but baked it in a 13x9 pan with the directions from What’s For Dessert’s marble sheet cake) and man is the texture AMAZING. I took some sugar out of the recipe but the texture still came out like a a beautiful pound cake. 😍
Hi Claire, thanks for showing us a delicious video! I was reading through the recipe (excluding the marshmallow section) calls for “2 tablespoons plus 3/4 cup sugar”. I see that the 2 Tbsp of sugar goes in the crust mixture but what about the 3/4 cup leftover portion? The same amount is quoted in “What's for Dessert” but I can’t seem to find it anywhere in the description where the 3/4 cup of sugar is added in the recipe. Sorry for the blindness 😆
My exact question... Please see a comment thread above started by @Quaco . It seems the 3/4 cup sugar is a typo in the book and in the video text. I've been baking for, gosh, more than 20 years. I watched the video about 5 times and read the recipe twice and my baker's intuition was telling me that there was no room in this recipe for the 3/4 cup sugar. Finding that other comment thread just solidified that thought in my head so I am going ahead with it. Ganache is melting together and crust is cooling now! I'm sure this will turn out great!
Hey there! Thanks for the replies to my question! Both your comments were really helpful in deciding what to do about this - let’s just call it a “mistake”? I ended up omitting the 3/4 cup of sugar entirely, therefore only using the 2 Tbsp of sugar in the making of the crust. The recipe for the filling is what I would describe as a typical ganache where chocolate and cream are melted together (sometimes with the addition) butter to make a homogeneous mixture. The resulting ganache that I made (using 70.5% dark chocolate) had a typical ganache consistency but I wouldn’t say it’s the type to whip up into a light, fluffy frosting. I felt that 70.5% dark chocolate was actually too bitter for my liking and would recommend using a chocolate around the range of 55 - 67% dark. My tart still turned out great! The marshmallow topping was surprisingly not too sweet. Hope all still continue to achieve excellent results! ☺️
This sounds super delicious! I like that you folded whipped cream into the ganache to lighten it up; that's a good addition. And I have GOT to get me a kitchen torch!!!
i kept going back to this recipe in the book, a little daunted by it. this video with claire talking at the same time just felt like.. i wasn't alone. that i can do it.
At the end I immediately clicked the myer lemon bundt cake recipe w/ the crunchy crystalized crust link... Mmmm 😋! How'd I miss that one? Sorry Pi-Day we are making lemon cake 😂
Cannot wait to try this. Iust wanted to come on here and tell you I have had so much success with the Salted Roasted Cashew Blondies!!! People love them. I live in Ireland (I am a Canadian ex pat) and people here don't seem to know what a blondie is, but they LOVE yours!! Thank you for such a wonderful book. Totally think you should make a video for the blondies!
As you were describing other options for cookies to use I thought of Marie cookies which are used in Sri Lankan biscuit pudding! I think your no bake chocolate filling has a sort of similar process
I made this the other day, but when following the instructions in the book, I didn’t see where I’m supposed to use the 3/4 cup of sugar. Am I just missing something? 😂 Also, when I combined the ganache and whipped cream, it ended up being a bit grainy (like it separated). I’m guessing I need them to be the same temperature the next time? Love your videos and books, by the by, Claire! 😊❤
Had the exact same question about the 3/4 cup sugar that’s included in the book’s list of ingredients, but doesn’t appear anywhere in the instructions. It doesn’t appear in the video either. My only guess would be to add it to the cream that gets whipped before being added to the ganache, but Claire doesn’t add it in the video either.
Will using a dairy alternative or a non-dairy heavy cream impact the taste or texture of this? I would love to try the recipe but I’m lactose intolerant, especially if it’s uncooked dairy. I would also love to see more recipes that are non-dairy in general
I was making the blue and white cookies from your cookbook and they very much did not turn out how they were supposed, tasted great though! I’m not sure if I didn’t flatten them enough but they had a ride similar to a Madeline. It was my first time making icing as well and I feel like the color is being absorbed into the cookie not staying visible. Love your recipes though 💕
Have I ever had a smore? no, because I'm Australian and we just roast marshmallows on a fire. I still think this would be a nostagic and fun dessert to make, the roastiness of the marshmallow topping by itself would be divine imo. Definitely on the list to make when I eventually have time to bake (urgh uni)
You can do it with two thin chocolate coated digestives. Very similar. I got a s'mores kit from Aldi one time as well but the chocolate was lousy as were the marshmallows.
I would love to see how the garden is doing! Here is Australia there is a show called Gardening Australia that would be great for you to watch. My side hustle is also gardening because I don't one of my own right now. It would be great to see the progress of everything x
In my experience neither sugar nor egg yolk are needed for the crumbs to stick together, after baking it stuck together very well but maybe it was just because I used more butter... thank you for the recipe though, I will definitely try it! :)
Omg I'm so glad you made this video - I tried making this tart twice just following the book and I messed up the chocolate filling so bad (crust and marshmallow turned out great though and the chocolate tasted great it just wasn't the right consistency)(I also know own a kitchen torch so that's also a plus)
I haven't tried it yet, but according to some researching I've done you can also use a lighter to toast a meringue like that if you've got a steady enough hand. I LOVE the toasted flavor and that's what I've missed from microwave s'mores so I had to at least try to find a way I could toast it without a torch lol
There is a discrepancy in this recipe! This video description and the book both call for an additional 3/4c sugar.. but it’s not shown in the video. There’s no ‘second addition’ of sugar in this recipe.. I added it to my ganache to help it thicken up a bit.. :(
I do have a question about the assembly, am I able to assemble the whole tart (with the marshmallow included) and refrigerate overnight, then let it come to room temperature and torch? I’ve been rereading the recipe, but don’t really see any mention of potentially storing it in the fridge overnight. Any advice would be greatly appreciated!
