Claire Saffitz & Natasha Pickowicz Make a Delicious Pineapple Galette | Dessert People

Claire Saffitz & Natasha Pickowicz Make a Delicious Pineapple Galette | Dessert People
In this YouTube video, Pastry Chef Natasha Pickowicz joins Claire Saffitz at her cabin in upstate New York. They team up to create a delicious pineapple galette from Natasha's new book, "More Than Cake." Natasha shares her expertise in preserving plants and making delicious Shiso Chips, while Claire crafts the perfect pâte brisée and shapes the best galette base. Join them on this adventure and unlock a world of baking inspiration. Get your copy of "More Than Cake" today!

#clairesaffitz #baking #dessert

Pineapple Tile Galette
More Than Cake by Natasha Pickowicz

Pâte brisée (ingredients follow)
1 tablespoon (8g) all-purpose flour, plus more for rolling the dough
1 lime
¾ cup (150 g) plus 2½ tablespoons (30 g) sugar
1 small to medium pineapple (choose one that yields slightly with a good squeeze)
2 tablespoons (30 g) coconut oil, melted
2 cups (480 g) water
½ teaspoon citric acid
Flaky sea salt
8 Shiso chips (ingredients follow)

Pâte Brisée:
2 cups (240 g) all-purpose flour
½ teaspoon kosher salt
9 tablespoons (4 1.2 ounces / 135 g) unsalted butter, cut into ½-inch cubes, cold
6 to 8 tablespoons (90 to 120 g) ice-cold water

8 Shiso Chips:
¼ cup (50 g) sugar
½ teaspoon citric or malic acid, or more to taste
2 large egg whites (60 g)
12 shiso leaves, rinsed and dried

Chapters:
00:00 Intro
02:17 Ingredients & Special Equipment
03:10 Make the Pâte Brisée
06:08 Form the Dough
08:22 Roll out the Dough
11:02 Prepare the Filling
11:44 Sprinkle the Sugar & Crimp the Base
13:24 Add the Pineapple
16:16 Arrange the Fruit
18:14 Candy the Shiso Chips
12:14 Strain the Glaze
25:13 Serve
28:10 Cat Cam

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa

[CSaffitz]

Good Morning! What topping are you putting on your galette?

[WYIN]

I love when Claire does collabs and never speaks over jer guests, lets them explain everything themselves 😌

[rydrew]

the way Natasha explains the rationale between the steps is absolutely perfect. it almost feels like I’m in an enjoyable college class for pie-making!

[DrugsAreBadMkay]

hearing how Natasha reframes even the fundamentals (cold butter in dough, finishing salt, browning, etc) helps to shed light on her larger philosophies on baking. love having talented chefs on the channel talk about how they SEE and THINK about ingredients, not just what they do with them!

[lechatbotte.]

Claire collabs are so perfect. Her guests are the best accoutrement to whatever Claire is making. I can’t get enough of dessert now. Oh yeah and setting the parchment paper on fire the piece de resistance. Oh poor pineapple you made himself sad. He thought making it to Claire’s kitchen meant he was the best. You rock mr. Pineapple 🍍

[riamachiaisme]

Whoever decided to add the shattering sounds whenever Claire throws something in the sink is my hero.

[OriginalElysian]

23:04 Claire's look when Natasha manages what she couldn't is all of us at some point in our lives 🤣

[Disconcertedfox]

I love hearing chefs talk about the thought process behind ingredients, the steps used, and the flavour profile different techniques bring out. It's truly like watching a master at work. It's why I love Claire and it's why I love Natasha this episode!

[callmemolls]

What a treat! Claire is such an excellent and respectful student/host, and I loved hearing the way Natasha talked about food and baking. I feel like every chef has their own vocabulary and Natasha’s was so fun and insightful. I’d never think to describe a syrup as bouncy or flavors as vivid, but they’re so spot on.

[dennisc]

I love these with Natasha. The energy between them is so sweet.

[morrispearl]

That galette looks SO good. I bet that a two person episode like this is a lot more work for Claire than a regular episode.

[DocNyrlathotep]

Loved the tip about using the pineapple peel for syrup! Here I'm my household whenever we get pineapple we use the core and peel for tea, so it always felt weird to see people just tossing it away

[TruthSeeker]

Natasha: Also the butter we use is so fancy and it made the dough this like beautiful, rich, buttery colour, which is so nice to see.
Me: Kerrygold, hurry up with your partnership with Claire 😅😅.

[Midwestphillytransplant]

It warms my heart to see people who really love their craft doing it together. Ha I have yet to find people who love cooking as much as me so this is just magical to see ❤

[maddelynharris]

The reason Claire is my number one pastry chef and the reason I love these videos is all the information you pack into every recipe you make. I feel like I can never get enough of the why and how and my own baking at home is enhanced by knowing the purpose of certain choices and decisions. Excellent recipe as always, excited to put my pineapple to work! 🍍

[TheRoomWaves]

This two ladies are magical!! Pure comedy together

[captainjustin]

What a joy Natasha is! This was wonderful.

[cococakeland]

A delight to watch! Natasha and Claire are both such great teachers. The galette looks so perfect and delicious and like the cutest pizza! ❤️

[TheBereangirl]

Salt is essential to life, so use it in as many dishes as possible!😋 The tip for adding the water to the dough is simply fabulous!

[DaisyStalls]

I really like having Natasha on the show! I love how she explains things :]