Claire Saffitz Makes Easy Vanilla Maritozzi Recipe | Dessert Person
Special thanks to Heilala Vanilla for sponsoring today’s video. Head over to and use code claire20 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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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
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Holiday season is coming up quick! What are you looking forward to baking?
Proud Kiwi right here, Heilala is so good!
Where in LA did you have your Maritozzi?! ♥
For anyone wanting to buy vanilla, that code only gets you about 10% off…
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?
The code works on the UK site too. Woohoo!
Brava.
What induction range are you using, Claire? Looks awesome!
Lol the proofed buns was definitely not any larger then the pre-proofed ones
That vanilla looks so luscious though! ❤
Reminds me of Creme Puffs! (; yum 😋
In Australia Heilala is available at Woolworths and Coles supermarkets.
💗❤️🧡💛💚💙💜🖤🤍🤎
so good, i’ve always wanted to know how these were made🤍 thanks Claire! you’re the best
Maritozzi yummm went to Rome this summer and they were delicious
looks very yummy!!!!😃
Grown with tegridy
Yami yami 😋😋😋💗💗💗
I forgot to use the code but thanks for the intro to Heilala Vanilla.
if there's any Aussie's reading the comments; they have Heilala at woolies and coles
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 😋😋😋.
Cal is making the channel down to earth by speaking from top of his head !
They look very tasty
Claire – how long did you live in France for? 🙂 Love the video!
The vanilla comes all the way from New Zealand but they don’t ship to Canada? Yeesh.
this sponsorhsip is awesome!!! so cool, i. love that the CEO gets to speak to the company, too
Nom, nice scraper. ❤
Oh I love Claire. These look so good.
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!!!
Claire, that vanilla is selling for $200!
The proofed ones increased in horizontal circumference.
I love the quote and the philosopher “They”. They is inspirational.😂🤣🫶🏾😇🦋🥳
Engagement engagement engagement
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!
Omg love seeing a Tongan and New Zealand product in a video! <3 proud ☺
السلام علیکم
In the Netherlands we have these in grocerie stores as 'pudding broodjes' (custard buns) but there are nowhere near a luxury item. So probably a classic case of Dutchies cheapening an Italian dish by mass-production 😅. Though a pastry shop version is closer to this I guess
What??? You used someone else's vanilla??
Does it have to be vanilla cream? What about a chocolate or cherry or strawberry or cotton candy cream?
Ohhhh all this time I thought these were Asian since I always only ever see them in Japanese or Korean bakeries…. Nice to have a name for them except just 'those large cream buns' 😅
$102 for that bottle of vanilla LMAO
This was the most compelling video sponsorship I’ve ever seen
Claire, if you ever expand into home goods I think you should call your cookware line "A Bigger Bowl" because then you can plug it every time you don't use the right size bowl
Clairified question: what's a technique for rolling out even dough, for example making cookies and having them all be the same height. Thanks!
Spent the weekend making this and it's an amazing little baked treat. The brioche dough was silky smooth and my yeast seemed super motivated because it was exploding in size. I did a bad job rolling the buns so the end result was a bit… Rustic.
Had a lot of rolls and time so messed around with a few variations:
Flavored cream made it feel too dense for me since the brioche is already pretty rich. A little spread of jam or chocolate under the cream or macerated berries felt like a better way to add some flavor.
Tried a savory one with a garlic butter spread and a mix of sour cream, chives, spring onions and chopped olives. It could have used a bit of protein or veg but at that point is it basically a sandwich?
Overall, I love this recipe and definitely making it again.
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!
I was literally watching a variation of these on Korean food channels . It’s crazy things are made all over the world in different ways but similar 😊
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
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.
I love the "They" quote. I'm claiming my bundle of vanilla!! What a cool recipe with deep history.
LOL I kinda liked the accidental camera pan. Added a little twist.
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!