Season 6

Apple Cider Doughnuts, that stalwart of autumn and a harbinger of the holidays, are often oily, lacking in apple flavor, and disappointingly stale. But it’s not their fault! Turns out doughnuts are better made at home so they can be eaten fresh, and as long as you follow Claire’s tips for a successful cake doughnut, you can enjoy this perfect taste of fall! Follow along.

I love an elaborate dessert on occasion, but after lots of trial and error, I’ve learned over time that when it comes to apple pie, simplest is always preferable. For Thanksgiving, what I want underneath a scoop of vanilla ice cream is a slice of buttery, cinnamony pie that tastes of apples and features a variety of textures. This pie, with an oat crumble topping rather than a top crust of lattice, checks all of those boxes.

Join us in giving thanks and looking back at a the past year of Dessert Person videos. Thanks to all the subscribers and viewers who supported the channel, made recipes from Dessert Person, and learned a little about the power of baking along the way.

CLAIRE SAFFITZ MAKES JELLY DONUTS

How To Make Sugar Cookies With Claire Saffitz

Allow us to revisit the Claire Saffitz Forever Brownie. Brownie recipes can be cakey, chewy, light, dense, fudgy, tender, shiny, matte, bitter, sweet, thin, thick -- and yet, they’re all brownies. Claire's favorite brownie is chocolatey but not too intense brownies with multiple textures, but chewiness above all. Claire's recipe is so good, it’s pretty much the only one she plans on making until the end of time... Watch along as Claire Saffitz shows us how to adapt her recipe and demonstrates How To Make Brownies 3 Ways.

Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make the base recipe plus Gougères, a warm, cheesy, crisp-yet-soft puff. It’s the most delicious of little bites. Remember to tune in next week for part II, where we take it in a sweeter direction.

Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make Chocolate Eclairs plus profiteroles in the shape of swans. Remember to revisit last week's episode, where we take it in a savory direction.

Ever have a burning baking question you wished you could ask a real baking expert? Baking Soda vs Baking Powder ? Baking For Beginners? Best Baking Tips & Hacks? Well, you might have these questions answered because Claire is back to address all your burning queries in this mini-series called Claire-ified.