![]() Sometimes I say that you can make this with a hand mixer, but it’s going to be a little bit more work and it’s going to take a little bit longer. If I make this for four rather than eight, then I’m only beating this many egg whites, and then that’s doable with a hand mixer. Sometimes it would be about adjusting servings. I would think about the recipe and break it down in a way where I would think like, “Is this makeable without a stand mixer?” or “How much am I losing by not making this with a stand mixer?” In many cases, I felt like I didn’t need it. When you were developing these recipes, how did you strategize to eliminate the stand mixer? That’s really interesting because stand mixers have begun to feel integral to baking in many ways, even though obviously they don’t always have to be. “1970s food styling is wild and hilarious and fun.” This book doesn’t call for a stand mixer at all because some of the feedback that I got from the first book was like, “Well, I don’t have a stand mixer.” I realized from watching a wide variety of people make that just simpler overall was really what people wanted. I was also really interested in what people were making from Dessert Person and how they were interpreting the recipes. ![]() Beyond that, it was about keeping things more approachable and streamlined. This book is all desserts but not all baked, while Dessert Person is all baked but not all desserts. In that way, it took shape as being kind of the inverse of Dessert Person. I really thought about expanding my horizons and exploring frozen desserts, chilled desserts, stovetop desserts. I felt like there were so many categories of desserts that I didn’t even touch upon in Dessert Person because it’s so focused on my own style and point of view as a baker. ![]() The other impulse I had after finishing Dessert Person was just about variety. I love a kitchen project but, you know, I don’t want to make a croquembouche every time I get into the kitchen. So I thought to myself, the next time I do this, I’m just gonna do simpler stuff. I started taking recipes from the book that were just super simple and kind of a lower-lift because I was a little tired of dishes and all of the prep. At that point, I was getting a little tired of cooking and being in the kitchen. Because Dessert Person came out in fall 2020, all the promotion was virtual, and a lot of recipe demos. But the concept really took shape after Dessert Person came out. Eater caught up with her about the book’s retro aesthetics, social media, and her new really, really good pie dough recipe.Įater: Coming off of your first cookbook, was the idea for What’s for Dessert already in the hopper? How did you know that this was the next concept?Ĭlaire Saffitz: I always knew I had to do a second book. Saffitz wanted to focus on simpler and more accessible desserts that go beyond traditional in-the-oven baking - none of the recipes requires a stand mixer. In her second book, What’s for Dessert, Saffitz goes even wider in the baking pantheon: frozen desserts, easy cakes, puddings, custards, cobblers, and more are all on the agenda. Her first cookbook, Dessert Person, tackled treats as far-ranging as aged fruitcake, caramelized honey pie, and croquembouche, while her YouTube channel of the same name serves as a platform for Saffitz to demonstrate the transformative powers of a good dessert. You don’t have to be a big-time baker to be an unwavering Claire Saffitz devotee - the former Bon Appétit personality, chef, and cookbook author excels not only in baking but in teaching and translating the art of desserts with ease.
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