Claire Saffitz Makes Easy Vanilla Maritozzi Recipe | Dessert Person
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- Claire Saffitz Makes Easy Vanilla Maritozzi Recipe | Dessert Person
Special thanks to Heilala Vanilla for sponsoring today's video. Head over to www.heilalavanilla.com and use code claire23 for 20% off your order. Heilala Vanilla is not only perfect for holiday baking but it also makes for an incredible gift for the holidays.
#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
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Holiday season is coming up quick! What are you looking forward to baking?
Starting our 2 month fruitcake project on Monday!
i'm going to try making tiered cakes! my copy of dessert person is coming tomorrow im so excited
I'm gonna make your Croquembouche for the 3rd Time but I'm gonna style it to be like a Christmas Tree. 🎄
Also, I'll fill some of it with wasabi so that it's gonna be like a Russian Roulette game for the Family. 😈😂
Well I've actually already made it (and have moved on to feeding it whiskey weekly) but I'm most excited about my Irish Christmas cake
@@supplewaffle oh wow! I hope Claire can upload Daily/weekly TH-cam Shorts of just reminding us to put rum (or is it whisky?) on the fruit cake or tell us what should the fruit cake look or smell at certain weeks. Kinda like a 2-month make it with project. 😊
A bit of history: a Maritozzo is a typical Roman pastry that is traditionally made for Valentine’s Day. The name “Maritozzo” translates to something like “husband” in the Roman dialect. It was rare for the common folk to be able to read or write and the men used to draw an heart in the cream and give it to their lover or to propose. Some says that this tradition is quite old and it dates back to Ancient Roman times and to the pagan fest of Lupercalia (that was only one day after St.Valentine).
Lupercalia with streaking and whipping in public, yay~~
Came from Italian, marito, and that came from Latin marītus which means husband, so cool!!
Oh, that's sweet. Like, literally sweet, since it's a dessert.
Huh. Didn’t notice until you pointed that out but “Maritozzo” resembles “Marido”, which is the spanish word for husband
I think I will never not remember Claire forgetting about the Brioche in the oven whenever there's a bread recipe episode 😅.
"Oh my god, the brioche is still in the oven"
And running back into the house calling the cats' names--as if they could take the brioche out of the oven!
What episode is that??
@@dinotenorio9261 One of the baking questions videos.
@@cliffmadison3624 Even if cats had the physical ability to take bread out of the oven, it's not like they would care.
@@dinotenorio9261 th-cam.com/video/Bh-0KZas0FA/w-d-xo.html
I definitely agree with the sentiment "vanilla is the salt of baking." I pretty much always add vanilla to any baked good, whether it calls for it or not. I also always add a dash of salt, haha. I feel like both enhance just about any dessert
We do the same thing!
in Norway we have something called "fastelavnsbolle", and I personally think it's almost the same thing as this one, except the fastelavnsbolle is only eaten one day in a year. You also have the Swedish version, "semlor" with almond filling! The Norwegian one is with jam, normally strawberry or raspberry. Love it!
Was thinking of the exact same thing! Fastelavn buns are delicious!
We have that in Estonia too, I knew instantly what you meant even if I can't read or understand Swedish or Norvegian. We call it "Vastlakukkel".
It sounds as if you've laid down a challenge for Claire :-)
in the netherlands we have custard brioche buns : - )
i thought the same! we always make semlor in my family on fat tuesday and anytime around easter. interestingly, we also use a bit of strawberry jam, but we put it in the cream, which is put on top of the almond paste filling. not strictly traditional, i'm sure, but a really lovely family custom from my little corner of the swedish diaspora.
Thanks for highlighting Jennifer and Heilala! Their vanilla is simply the best there is - it's the splurge that lifts baked goods several levels! And Jennifer and the company are amazingly supportive of Tonga and their farmer families. Absolutely worth every single cent.
Thank you so much for your lovely comment. We hope you continue to enjoy your vanilla as much as we enjoyed making it!
the subtle "roar" when Claire made a claw hand gesture...this is one of the reasons i love this show!
subtle? it scared the raisins out of me
Just bought Heilala Vanilla paste for a Christmas gift! Thanks, Claire, for promoting this wonderfully giving and engaging sustainable company.
how sustainable is it if it costs 102 dollars per bottle
Thank you so much for supporting our growers and their families in Tonga with your order!
Love that you have both metric and imperial values in books, could you also include both degrees C/F oven values on your upcoming books? Thank you!
Wow, I’ve never seen a vanilla bean that fresh before!!!
Straight from our Tongan farms into your kitchen!
In Hong Kong's old-fashioned local bakeries we have something called "奶油包", literally "buttercream buns". They're basically the same thing as maritozzi, but instead of cream they use buttercream (the "butter" is typically magarine, which is cheaper and more stable in room temp), and they're also garnished with desiccated coconut. It's interesting to know the slight differences the same recipe has in difference countries.
These buns look amazing! Putting on my “to make” list!
I found Heilala 5 years ago & decided to splurge. I have never looked back!! The paste takes my baking from delicious to memorable! I make & sell hundreds of cream puffs every holiday season, & I believe Heilala vanilla really makes the difference.
Plus I love supporting a company that exists to empower local people & supports their community in self-reliance. Cheers!
Thank you so so much for your continued support and orders! Every order has a directly positive impact for our growers and their families in Tonga!
"Vanilla is the salt of baking" -They Love it! and these buns looks absolutely delicious!
This made me LOL
There's a similar pastry which comes from an Asian-style bakery and we like to call it the Coconut Cream Bun. It uses a Hokkaido-style milk bread for the dough to make it much lighter, that's then cut down the middle, and finally filled with a slightly sweet coconut flake-infused stabilized whipped cream! One of my favorites! This looks so good too, though I'm not too familiar with this version, but I can imagine, with it being a more dense pastry, you could add other fillings under the cream like fruit jams or even chocolate. Amazing job Claire!
So glad Heilala sponsored this, so now I know about them. And I can buy their vanilla. Real vanilla like this is _so_ worth it.
We're so glad you found us too!
I love the "They" quote. I'm claiming my bundle of vanilla!! What a cool recipe with deep history.
Maritozzi are a typical recipe from Rome, where they also make a version with pine nuts and raisins called "quaresimale" which was originally prepared during Lent. The dough is not supposed to be a typical brioche dough though, as it uses olive oil for fat instead of butter.
But what's the filling if you don't use dairy product?
@@shanene3145 the ones I've had had the classic whipped cream, I think people still eat dairy during lent?
@@giuseppecapizzi3736 ic👍
I made these this weekend using the Brioche recipe in Dessert Person. My wife and I love them! So delicious! I think the only thing I wanted to change on my attempt was adding some more of the syrup on the cut edges, but other than that they came out perfect! I was pretty proud of myself, they looked professional!
so good, i’ve always wanted to know how these were made🤍 thanks Claire! you’re the best
This is one of my most favourite desserts ever! Here in Finland we have 'laskiaispulla' which is also a very light & airy sweet bun with cream filling inside which usually also has some raspberry jam, chocolate filling, marzipan, etc. Traditional is marzipan cream bun popular during Lent time!
Claire, you are my sound-board for very intense weeks. Thank you for what you do! I am still nervous with baking because my sister is so awesome at it 😋 I just want you to know how this helps me get through the newsroom day in Southern Africa.
There is a variation of that in Asian bakeries. But instead of brioche bun, it’s usually milk bun or soft bun. It’s very popular in Asia.
the basque have “bollos de bilbao” that this reminds me of, a brioche type bun filled with i believe the equivalent of french buttercream(yolks+ sugar syrup+butter) , instead of whipped cream. it’s sooooo good for breakfast with coffee 🤤
This was the most compelling video sponsorship I’ve ever seen
I made this last weekend,it was Devine,Ty for the recipe.
Ok, so the universe is gifting me right now. First, I was planning to make these buns this weekend with a pumpkin spice cream and it's awesome to have your input. Second, I decided to gift some family members with vanilla bean paste a few months ago, and have done some casual shopping for something special, but haven't been excited by anything yet. I just placed a big order for these vanillas and am so excited to use them and gift them! Thanks, Claire ❤
I just bought a vanilla paste at the store (on a crazy sale) and it turns out it's the same vanilla! Can't wait to try it.
I want specks of vanilla too! The paste and beans themselves look really nice in the online store and in your video. That vanilla rum syrup must happen here! Also Jennifer Boggis seems really sweet too. Inspiring!
Since I saw the video, I was literally obsessed by having a maritozzo (I'm pregnant and that was my first food obsession/craving haha).
I'm just done baking these precious cream filled buns. It is soooo good and so satisfying to make. My maritozzi really look like Claire's (which is fun, because usually my desserts are tasty, but not as pretty lol). Thanks Claire for making this delicious recipe and very instructional video. I enjoyed every second of it.
When I was a kid we had things call Cream Buns which had the same v shaped slot but had the most delicate line of strawberry jam. They were amazing
I just bought some of that vanilla paste after work and had to make the topping to go with my Kouign-Amann from the bakery. Sumptuous.
Right pronunciation ❤ It’s one of my favorite breakfast to make when I go to Rome. Maritozzo in Regoli, Bakery in Rome, is THE BEST THING IN THE 🌎!
it looks very delicious 💖💖💖
Oh they look so good! Will have to try the vanilla paste!
Claire and Sohla should still go to Tonga and learn about how vanilla goes from farm to table (see: Claire Makes Sourdough Crêpes Suzette)
(Just Claire would also be great)
i am now a person that automatically sees eyes on the perfectly shaped doughs Claire does
Hi Claire, my family is having a pie baking competition on Thanksgiving for fun. Which pie recipe of yours should I use? Thank you for all your videos. You've taught me so much ❤️
Truly the best day of the week, I made a new apron to prepare!
Claire makes me want to make all of the desserts I would never make on my own!
aw you can tell claire is so happy to be partnering with this vanilla company, lovely to see passion like that :')
And we are so happy to be partnering with Claire too!
I absolutely love Heilala vanilla - I have two different types of their vanilla products (extract and paste) in my cupboard right now. It's superb stuff 😋😋😋.
Omg love seeing a Tongan and New Zealand product in a video!
My local patisserie does seasonal maritozzi with pumpkin puree, mascarpone cream, lots of cardamom and vanilla!!! It's the best thing
Loved the edits in this one ahahah. The quote from 'they' and the photo montage while the camera fell was perfect.
This has been on my list to try and make for ages. Omg 😱
I cannot wait to try these!! Thank you! 😊
When I was a kid in Australia, we grew up eating these but we called them cream buns. And instead of fresh cream, they were filled with mock cream. You know, that grainy sweet stuff? We loved them but I think my adult pallet would absolutely go mad for this. Thanks for sharing!
My great grandmother's ancient recipe for Maritozzi (your pronunciation is fine) always calls for adding orange and lemon zest, along with cinnamon and vanilla to the brioche dough. They're still maritozzi even if un-filled (Maritozzi are Roman sugar buns historically served at Easter), but you can also add raisins to the brioche if desired, which gives them some filling even when un-filled. Her recipe also called for sunflower oil instead of butter to enrich the dough. A little note in the margin says "You can fill with pastry cream or custard."
I've eaten these in Italy, filled with ice-cream! Amazing!!
I ordered your book. Can’t wait to try some of the recipes.
Just bought some of Heilala's vanilla to make (long gone Flagship Restaurant's) Rum Buns. Washington, D.C.'s children of the 50's, 60's and 70's may remember this pre--dinner treat of sweet yeast rolls swimming in rum sauce brought to the table. Between The Flagship, Peter Pan Inn, and Haussner's Restaurant, I could never pick a favorite!
Great video, and cool sponsorship! It was really interesting to learn a little about Heilala. I'll be adding some of their products to my christmas list!
Oh I love Claire. These look so good.
These look so good! 😍
This just made my day 10x better
Love your title song and everything 💖💖
Great episode, love you Claire❤️😘
Mmmm good quality vanilla makes such a difference - good partner deal !
Claire literally never disappoints. I am DYING to make this recipe. Although, I don't consume alcohol. Does anyone know of a good non-alcoholic substitue for the rum that would still add that depth of flavor?
Those look so good!
Oh wow those look absolutely really delicious 😍 I’ve never had one before and I’m Italian 👀
That vanilla looks so luscious though! ❤
LOVE THIS! and GRACIAS Claire! Since Im allergic to gluten - Im going to attempt to make these lil gems today with gluten free flour....and olive oil instead of butter (since Im vegan) Your recipe looks divine - and I really want to make these but I don't wish to get sick. I usually alter fave recipes to fit my lifestyle. Thanks for sharing - you are AMAZING CLAIRE! PS- I just ordered your vanilla! QUE RICO!
I keep telling people to get me good, quality vanilla for Christmas! Perfect opportunity.
Normally I despise the sponsored segment, but this one i didn't hate. The story was neat and I like Claire's conciseness.
this sponsorhsip is awesome!!! so cool, i. love that the CEO gets to speak to the company, too
I'd fill it with taro coconut cream. Heavenly!
Omg i didn’t even know you had your own personal channel Ive never subscribed so fast. I cannot wait to watch all of your videos!!!
I make these I'm from Rome but live in Canada. I used to eat maritozzi at the bar with my dad
LOVE THE VIEW OUT YOUR KITCHEN WINDOW...LIKE LOOKING AT A MONET PAINTING!
Maritozzi yummm went to Rome this summer and they were delicious
It also looks like a Brazilian Sonho (pronounced soño or sogno, meaning dream), bot sonhos are deep fried and filled with a vanilla yolk custard
Those look insanely delicious! I bet if you macerate sliced fresh strawberries - red all the way through - in some of that syrup and then insert them into a cream-filled maritozzo, using the strawberry juice to brush inside the sliced brioche before piping the cream in and inserting the strawberry slices, then you would have an over-the-top baby strawberry shortcake!!!!! ❤ 🍓 🍓 🍓
perfectly pronounced Claire! love all your videos
love the choice and introduction of the sponsor :)
I have the biggest urge to make these now.
We have a similar one here in Brazil called "Sonho" (translates to Dream, literally!)
Claire, you make baking so fun and yummy! Totally making this for the family this weekend. Off to buy some heilala vanilla!!
You should do a video where one of your crew makes a recipe without you and you do a reaction after with the footage. Love all your videos! Can’t wait for the new book!
Hello! Love your videos they have really helped me increase my baking confidence. Is there anywhere we can get a signed copy of your new book?
looks very yummy!!!!😃
Looks so Amazing ❤❤❤❤
In Sweden we have SEMLA. Its amazing you would love it
What induction range are you using, Claire? Looks awesome!
Cal is making the channel down to earth by speaking from top of his head !
They look very tasty
YESSS NEW CLAIRE JUST DROPPED. teach meeeeeee
you are amazing claireee
Australian bakeries have cream buns which look very similar.
The code works on the UK site too. Woohoo!
Proud Kiwi right here, Heilala is so good!
Come back to France Claire ! I would love to meet you ! even for a meet and greet, or to sign your book ! I would definitly bring mine !
Lovely.
Looking like a "sonho de padaria" that sells in every bakery on Brazil but ours is more like a donut with creme patisserie filling.
Love you Claire. ❤
I'm looking forward to your perfect Challah but, you keep tempting us with so many incredible options like these Maritozzi! WOW! Thank you😘
can i just say that as far as camera and sound crews go, working on a cooking/baking show regularly and getting all sorts of free pastries n treats must be the fucking best
Makes me think of a giant profiterole!
Nom, nice scraper. ❤
these are cool
HAPPY DESSERT PERSON THURSDAYY