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MasterClass always has great offers for an annual subscription. If you use my link, you’ll get at least 15% off! Head over https://masterclass.yt.link/vMyDWFh for the current offer! I attempted the legendary Brioche Tart with White Secret Sauce — the same dessert that famously brought Julia Child to tears on Baking with Julia. "A dessert to cry over". Will it make me cry? Also, brace yourself, tragedy strikes in this episode in a most unfortunate way. This recipe originally aired in Julia’s PBS series featuring Nancy Silverton. 📺 Julia's original clip: https://www.youtube.com/watch?v=CUkEaQYVDyY Support the Channel Patreon → https://patreon.com/antichef Follow Me On Instagram → https://www.instagram.com/antichefjamie #juliachild #jamieandjulia #antichef Ingredients: Brioche: THE SPONGE 1/2 cup warm whole milk (100°F to 110°F) 2½ teaspoons active dry yeast 1 large egg 2 cups unbleached all-purpose flour THE DOUGH ⅓ cup sugar 1 teaspoon kosher salt 4 large eggs, lightly beaten 1½ cups (approximately) unbleached all-purpose flour 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup crème fraîche, homemade : 1 cup heavy cream and 1 tb buttermilk/ or sour cream 1 large egg ⅓ to ½ cup sugar 1 large egg white, beaten Crystal sugar, for sprinkling THE SAUCE 1½ cups sugar 2 vanilla beans, preferably Tahitian ⅓ cup water 2¼4 cups dry white wine 4 large egg yolks 1 cup heavy cream, whipped to soft peaks THE GARNISH Assorted ripe but firm fruits, such as apricots, peaches, nectarines, and/or plums, or assorted dried fruits, such as raisins, prunes, apricots, and/or peaches The remaining caramel-wine syrup (above) Chopped toasted blanched almonds Confectioner's sugar If you are using fresh fruits, slice