Dessert Person: Recipes and Guidance for Baking with Confidence by Claire Saffitz

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Notes about this book

  • EmilyR on October 21, 2020

    If you pre-ordered this one, make sure you get the bonus recipe .pdf, which includes : Savory zucchini bread with parmesan and herbs, Caramelized date snack cake with cream, Coconut angel food cake, Lemony poppy seed rugelach, Root vegetable galette, and Flaky all-butter pie dough. I made the savory zucchini bread with parmesan and herbs and it was excellent... perfect with a glass of wine.

Notes about Recipes in this book

  • Flourless chocolate wave cake

    • Jane on March 22, 2021

      I found this an odd cake in the making though the result was good (though not up to Alison Roman’s Crispy chocolate cake with hazelnut and sour cream). I was worried about melting chocolate with oil, water and alcohol and the solid mass oozing oil did not allay my fears. It was hard to get it well mixed with the meringue with the result the cake was splotchy in appearance, though flavor and texture was good. I will try it again as it was a quick cake to make and bake.

    • LindaAphoto on December 31, 2020

      A great success with the family. We all loved it. Very light while still decadently chocolate. A recipe to bookmark and repeat. Easy to make, too.

    • bwhip on October 24, 2020

      Wonderful recipe, we just loved this cake. Great flavor with just the right amount of rum, light as can be, nice crispy top, with character from the wave pattern. Much less dense than most flourless chocolate cakes I’ve had.

  • Malted “forever” brownies

    • jzanger on January 18, 2021

      I’m not sure I’ll ever be bold enough to declare a brownie recipe my “forever” recipe, but these were excellent. They are superbly rich and chewy. I’ve never encountered her technique for putting them in the fridge to make them chewy but they certainly were chewy. Next time I would use a stand mixer because my batter was much too thick to whisk vigorously by hand for almost a minute. I recommend adding walnuts in place of some of the milk chocolate.

    • LindaAphoto on December 31, 2020

      The weight measurement for the water (to add to the cocoa powder) is off. It’s double what it should be. Still, this is the only recipe so far from the 3 I have made in this book, that I was not thrilled about. Felt and tasted more like a dense chocolate cake than a brownie. Definitely not my “forever” brownie recipe. But the other recipes I’ve made are delicious.

    • evatoad on March 07, 2021

      Sensational. The malted milk powder is a game-changer. I added walnuts and used dark chocolate chips instead of milk chocolate at the end (personal preference). Will make again for sure.

    • lofolky on February 14, 2021

      Super dense and rich. We really enjoyed these, but still in search of our “forever” brownie.

  • Meyer lemon tart

    • Astrid5555 on April 07, 2021

      We loved this tarte. The combination with the raspberry jam on the bottom makes for an interesting combination. Added some Italian meringue on top because I just enjoy using my blow torch a lot.

    • dbp19 on January 18, 2021

      Really exceptional. Refreshing. Give yourself plenty of time for this one, since it takes two sub-recipes (almond tart crust; lemon curd). Save your dough scraps too, because it will most certainly crack and shrink a little bit.

  • Blood orange and olive oil upside-down cake

    • Astrid5555 on January 22, 2021

      This is a beautiful looking cake with some crunch in the batter from the semolina flour. However, the olive oil taste was a little too pronounced for my taste (should have probably used a fruitier one).

    • EmilyR on February 01, 2021

      I prefer the olive oil cake from little flower baking co., but this is a solid choice. The semolina flour is an interesting touch and the candied blood oranges sure are beautiful.

  • Rhubarb cake

    • Astrid5555 on March 21, 2021

      What a delicious rhubarb cake. I love the clear instructions and notes in this book, otherwise I would have probably panicked when my cooked rhubarb turned into a grey mass after adding the baking soda. Please do as she says and err on the side of overbaking and tent the top early with foil. It took almost 2 hours for the tester to come out clean in the middle.

    • meggan on March 08, 2021

      We had old rhubarb which can tend to be a little stringy so I left out the chunks and just used the mash and decorative top. I think it turned out well and I am not even a rhubarb fan!

    • lofolky on February 14, 2021

      This was so delicious! I used salted butter because I was out of unsalted, but other than that followed to a T and it turned out great! Will definitely be making this again.

  • Thrice-baked rye cookies

    • Astrid5555 on April 07, 2021

      These cookies are spectacular! I could have eaten the cookie dough just as is, the pre-baked flours smelled heavenly. I am not sure the eggwash/sugar sprinkle before baking is necessary, this made the cookies rather on the sweet side for me. Next time I will use my decorative rolling pin and skip the eggwash/sugar sprinkle, and there will be many more times baking these cookies for me!

  • Meyer lemon curd

    • Astrid5555 on April 07, 2021

      One of the easiest and quickest lemon curd recipes I have ever made. Rubbing the zest into the sugar makes for an incredibly aromatic and fragrant curd. My new go-to recipe.

  • Sweet tart dough

    • Astrid5555 on April 07, 2021

      Was curious about the method of pressing the dough into the tart tin and not rolling it out. Took me quite some time to get it done evently, but held up beautifully without using any pie weights, no slumping at all!

  • Pistachio pinwheels

    • SugarTreeBaking on November 09, 2020

      My pistachios weren’t as green as those pictured, so the color contrast wasn’t as pronounced. Straightforward recipe, nice result. I could see these rolled in red sanding sugar instead of the course sugar for the holidays.

    • evatoad on March 07, 2021

      Did not particularly care for these. I found the dough quite hard to roll (unlike other pinwheel cookies I’ve made in the past) and the flavor was not as strong or interesting as I was hoping.

  • Poppy seed almond cake

    • nadiam1000 on December 10, 2020

      I love poppy seed and this is a great version of a poppy seed pound cake and, being an oil based cake, simple to put together. The almond and orange are delicious with the poppy seed, the glaze gives a sugary finish and the cake is moist. I may have over baked mine by 5 mins or so but it was not dry. It would have been a bit better texture, to me, if I baked it a little less.

    • LindaAphoto on December 31, 2020

      I agree with the previous note, I overbaked it by a few minutes but was relieved to find it was still moist. But yes, next time I’d love to bake it just right. I’m adding this recipe to my arsenal of easy, go-to comfort bakes for daily snacking. Deceptively plain, but it is not - everyone in the house loved it and it went fast! My only comment is that it does have a lot of sugar! And although she advises against it, I’d be curious to see if next time I can get away with a little less.

    • stef on March 01, 2021

      A very nice tender cake with almond flavour coming thru. I baked my cake at 350f and after 65 minutes it registered at 210f. Could have taken it out at 60 minutes. My stove is pretty accurate and this left me surprised. I will definitely bake it again.

    • anya_sf on February 10, 2021

      Since my bundt pan is dark-colored, I baked the cake at 325 F; it was still done in around 80 minutes. I sprayed the pan with Baker's Joy and the cake did not stick at all. The cake was perfectly moist and tender, even better the next day when the syrup was evenly distributed throughout the cake. We loved the flavors. Next time I might try adding orange zest to the cake.

  • Miso buttermilk biscuits

    • EmilyR on December 21, 2020

      These biscuits are incredible. I'm not much of a biscuit maker - until now - so I got nervous looking into the oven and seeing a pool of butter at the bottom of the pan, however upon cooling they soaked it all up and are super delicious! Also, wonderfully paired with Ottolenghi's butter miso onions.

    • evatoad on March 07, 2021

      These were good, though not transcendent. I would make them again and maybe make some slight adjustments (such as backing off the miso a bit). I enjoyed them through the next few days, split and toasted, with jam and also with scallion cream cheese.

  • Kabocha turmeric tea cake

    • EmilyR on October 21, 2020

      This is a very quick Autumn cake that feels healthy with so much kabocha. I used the garam masala and some habenero maple syrup for warmth. I'll definitely make it again.

  • Ricotta cake with kumquat marmalade

    • EmilyR on October 21, 2020

      I love kumquats so I had to make this. Obviously you can make each recipe individually, but together it feels like a cannoli meets a cake. The texture was very interesting with a softer middle, but everyone enjoyed it.

    • spatterson88 on April 05, 2021

      I topped this with berries that had been marinating in a hibiscus syrup. It was everyone's favorite part of the meal.

  • Crispy mushroom galette

    • bching on February 16, 2021

      I made the vegetarian version (an olive oil crust). The filling was good and the crust was excellent. I used hedgehog and maitake mushrooms but button mushrooms would be fine.

  • Carrot and pecan cake

    • stef on April 05, 2021

      This is a wonderful carrot cake. Nice and moist with strong ginger flavour. Loved the brown butter cream cheese frosting. Grated carrots with food processor.

    • dbp19 on January 18, 2021

      You know a cake is gonna be excellent when you can just eat the batter on its own. You can also toast your nuts in the toaster oven. I didn’t have enough pecans and used a pecan-walnut combo and all turned out perfectly. I also made this with a hand beater instead of a stand mixer and it worked well.

  • Double apple crumble cake

    • dbp19 on January 18, 2021

      Really tasty. Can also substitute full-fat Greek yogurt for crème fraîche. The apples sort of melt together to create a pudding like texture in some places. Nice contrast to the crumble on top. Just wish the crumble adhered a bit better, but tasted amazing just the same.

  • Oat and pecan brittle cookies

    • dbp19 on January 18, 2021

      Best the day they’re made, so they retain a bit of crunch. They soften up over a few days and give an ultra-chewy cookie. Not that I’m complaining.

  • Chocolate chip cookies

    • dbp19 on March 06, 2021

      The bake time quoted in the book yields a crunchier cookie. Bake for 16-17 min for crunchy edges and a soft middle. I couldn't find chocolate disks, so I made do with what I had: a bittersweet chocolate baking bar chopped up + milk chocolate chips. Still the best chocolate chip cookies I've ever made.

  • Foolproof tarte Tatin

    • raybun on January 17, 2021

      This is probably the most laborious tatin I’ve ever made, but also the most delicious! I did have to make a significant change when I discovered only 2 apples left, so I poached 3 quince using a recipe on EYB by Ottolenghi (pomegranate poached quince). Absolutely spectacular, and I’m looking forward to trying with apples.

  • Pear chestnut cake

    • raybun on January 17, 2021

      This was my first time using chestnuts in a cake, I absolutely loved them with the pear. Definitely making this again!

  • Cranberry-pomegranate mousse pie

    • puddlemere on November 27, 2020

      Made for Thanksgiving. I love the speculoos crust with this, although I slightly overbaked it. The filling was perfectly set and really flavorful. The only negative was it seemed just a touch too sweet for me.

    • Shewi128 on March 12, 2021

      Absolutely delicious recipe. I made the speculoos cookie crust as well. To me, it had a perfect balance of tart and sweet. It was worth getting the specialty ingredient (pomegranate molasses).

  • Pull-apart sour cream and chive rolls

    • puddlemere on November 27, 2020

      Made these for Thanksgiving, and they're great! Super soft and fluffy. Some of the chives on the outside of the rolls got a little caramelized in the oven and they added some great pops of flavor. Makes me wonder if there's a way to caramelize the chives before adding them to the dough to get more of that flavor inside the rolls.

  • Spelt croissants

    • puddlemere on December 31, 2020

      This was my first time making croissants and this was a great recipe. The instructions were very clear and the photos were super helpful. They came out perfectly! They are quite involved so I'd probably only make them for a special occasion or something, but if I did make them again the only thing I'd change is making them a bit smaller.

  • Soft and crispy focaccia

    • bwhip on October 25, 2020

      Excellent! As the name says, "Soft and Crispy." It's both of those things, just perfectly. I made the Tomato-Garlic-Thyme version, with tomatoes from our garden, and it was wonderful, and pretty easy to put together, with very clear instructions. The only part that was a little off, was that the recipe called for 6 cups of flour (24 oz). I was measuring and weighing, and was well over 24 oz with just over five cups. So, I kind of split the difference and used about 5.5 cups, and it turned out great.

  • Coffee coffee cake

    • bwhip on October 28, 2020

      If you really like coffee, you'll really like this cake. Coffee in the cake, coffee in the swirl, coffee in the topping. :) I think next time I might put a little cocoa in the swirl just to give it a hint of chocolate to go along with all the coffee. As I do with many new recipes I haven't tried yet, I halved the batch and made this in an 8" x 8" pan rather than the 9 x 13.

  • Pineapple and pecan upside-down cake

    • anya_sf on April 08, 2021

      A lot more work than a typical pineapple upside-down cake. I wish I could say it was worth it, but I'm not convinced. The cake was certainly pretty and used nearly a whole pineapple, but the pineapple layer actually ended up kind of thin relative to cake. The cake had good flavor but was slightly dry (though may have overbaked a little).

  • Brioche dough

    • anya_sf on March 01, 2021

      Despite several mistakes, this still turned out well, so I'll have to try again. Initially the dough was super slack, almost soupy, to the point where I removed the bowl and weighed it; it seemed 100 g light, so I added 100g extra (?) flour - which presumably should have been added in the beginning, assuming I didn't weigh the flour correctly at first. After that the dough came together fine. After chilling 24 hours, I used half the dough for the twists, half for a loaf. I put the loaf in my cold oven to rise...then forgot about it until the next morning :( Amazingly, it hadn't deflated, so I baked it and it actually baked up OK, rising more in the oven.

  • A little bit of everything bagels

    • anya_sf on February 09, 2021

      These turned out really ugly, but tasted great with the proper chewy texture. I didn't have granulated garlic, so just used more onion. Otherwise made as directed. The dough was quite stiff, but that seemed correct; just added a little water to mix in the seeds. The dough rose nicely. Problems started when shaping. I tried to make 9 equal pieces, which meant cutting some bits off to combine with others, but I guess they never fully combined when rolled into balls. The dough did not stretch evenly and tore in places. I tried to smooth out the bagels so they looked mostly okay at that point. Chilling and boiling all seemed fine (did float test). But when they baked, all the uneven bits popped out so the exteriors were not very smooth at all. So for next time: maybe add more water to dough, knead longer, try to cut into 8 even pieces (easier than 9; don't combine bits), let dough relax before stretching. Also may be able to push the 12 hour chilling time a little longer.

  • Buckwheat blueberry skillet pancake

    • anya_sf on January 31, 2021

      I messed up (lack of sleep) but this still turned out well. I accidentally browned all 5 Tbsp butter and added it all to the batter. Forgot to add the eggs until after the butter was added. With the batter made 24 hours ahead, this was a fairly quick breakfast. I thought the edges would puff more relative to the center, but the whole pancake remained pretty thick and didn't really fall (maybe due to my mixing mistakes). Still, it was very hearty and good!

  • Classic English muffins

    • anya_sf on January 24, 2021

      The trickiest part with these was figuring out when to make them since I prefer to bake midday, but the timing here doesn't permit that. In the end, it wasn't too much work to make the dough after dinner and griddle them in the morning. Claire says that way you can enjoy them fresh, but honestly they were better toasted, so feel free to make them ahead. I patted my dough a bit thin in places and got 9 pretty muffins, 1 not-too-badly-cobbled-together muffin, and 1 badly-cobbled-together muffin which sort of fell apart (I hated wasting the scraps). These muffins had good flavor with the classic nooks and crannies inside.

  • Brioche twists with coriander sugar

    • anya_sf on March 01, 2021

      Lovely! I wasn't sure if I made the dough correctly (see my notes there), but these turned out well. They untwisted somewhat as they rose and baked. The pastries were soft and tender with a nice crunch from the sugar. I substituted organic turbinado sugar which had a fairly strong flavor, so the coriander wasn't really detectable. Next time I'll try cinnamon and/or cardamom and perhaps a different sugar.

  • Strawberry-almond bostock

    • anya_sf on March 05, 2021

      I prepped the slices the night before, so morning assembly was very quick. I love most any bostock and these were no exception. The strawberries added freshness, but also moisture, so the frangipane did not fully set in the centers. The other fruit variations mentioned (fig, blueberry, cherry, blackberry) sound really good as well.

  • Chewy molasses spice cookies

    • hbakke on December 26, 2020

      Chewy and delicious. The dough was still very soft after an hour in the refrigerator, so were a little difficult to roll in the sugar. I would probably leave these in the fridge longer next time. I also might increase the spices a little next time as they seemed a little muted (possibly old spices). I would make these again.

  • St. Louis gooey butter cake

    • chickchickyboom on February 07, 2021

      I followed the instructions exactly and this turned really incredible. I love the topping, especially where it caramelized over the butter cake. I gave some to a friend for the holidays and her family devoured it in 20 minutes!

  • Almond butter banana bread

    • elena1049 on February 15, 2021

      Have made this multiple times - always delicious! My new go-to banana bread as long as I also have almond butter on hand. I make in mini loaf pans and bake for approx 31 minutes.

  • Gâteau Basque

    • evatoad on March 07, 2021

      Sensational. Will make again. It’s a project, but the finished cake is rich enough to be sliced in small pieces and keeps for a while. and is at once unusual, unassuming, and triumphant. The crème patissière melds with the top layer of pastry and gives the impression of a (shallow) cheesecake, but I like this significantly more than I like cheesecake.

  • All coconut cake

    • Suphada on March 31, 2021

      This recipe is on p 200-201

  • Mascarpone cake with red wine prunes

    • GHolland on December 31, 2020

      Very good, easy recipe. Don’t over cook the syrup or you won’t have any to drizzle on the ice cream

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  • ISBN 10 1984826964
  • ISBN 13 9781984826961
  • Linked ISBNs
  • Published Oct 20 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.

Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

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