Every few years, a heartwarming video from Julia Child’s PBS series Baking with Julia captures the attention of food lovers everywhere, resonating with us in ways we didn’t expect. The latest clip, featuring a young pastry chef named Nancy Silverton, is particularly special. It showcases a moment that beautifully encapsulates the joy of cooking and the emotional connection we have with food.
In this touching scene, after tasting a delightful dessert, Julia is visibly moved to tears, exclaiming that it’s the best dessert she has ever experienced. Watching this moment unfold is nothing short of magical, as it highlights the profound impact that food can have on our emotions.
Julia Child was a pioneer in the culinary world, known for her passion for cooking and her ability to inspire others. With nearly 20 cookbooks and numerous television shows, she played a crucial role in transforming American cuisine. Her influence is still felt today, as many of us attempt to recreate her iconic dishes from Mastering the Art of French Cooking, including classics like chocolate mousse. Julia taught us to embrace the joy of cooking and not to take ourselves too seriously in the kitchen, a lesson that resonates with many home cooks.
What dessert could possibly evoke such a strong emotional response from a culinary legend? It was none other than Nancy Silverton’s brioche tart, featuring a luscious crème fraiche custard, poached fruit, and whipped cream. This exquisite dessert was first served at Nancy’s renowned Los Angeles restaurants, La Brea Bakery and Campanile, and has since become a symbol of her commitment to using seasonal, locally sourced ingredients.
What Dessert Made Julia Child Emotional?
For someone who celebrated the finest culinary experiences, it’s fascinating to consider what could bring Julia Child to tears. The brioche tart, with its rich flavors and delicate textures, is a testament to Nancy Silverton’s skill as a pastry chef. Known for her meticulous techniques and ability to create visually stunning dishes, Nancy has continued to impress diners at her current establishments, including Pizzeria Mozza and Osteria Mozza.
Watching Julia and Nancy in the kitchen is a delightful experience. Julia, towering over Nancy, shows genuine interest in the younger chef’s process as she expertly crimps the buttery brioche and prepares the airy custard. Their conversation about making crème fraiche—a rich, cultured cream—adds an educational element to the scene, showcasing Julia’s enthusiasm for sharing knowledge.
The dessert itself is a labor of love, and Julia’s reaction speaks volumes. After taking a bite, there’s a moment of silence before Nancy inquires if the flavors are harmonious. Julia, momentarily speechless, eventually expresses her delight, stating, “It’s a dessert to cry over,” and calling it a triumph. This heartfelt moment is a reminder of the power of food to evoke deep emotions.
Reflecting on that episode, Nancy admits to feeling a mix of nostalgia and fear. Initially, she was terrified that Julia’s tears were a sign of disappointment, thinking she had burned the dessert. It was only later that she realized those tears were tears of joy, a relief that speaks to the bond they shared in that moment.
If you’re inspired to recreate the brioche tart with crème fraiche custard, you can find the recipe in the companion cookbook to the series, Baking with Julia, authored by Dorie Greenspan. Be prepared to dedicate some time to this intricate recipe, as it spans six pages, but the end result is undoubtedly worth the effort!