Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.

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votes
1answer
246 views

How to stuff Brown Sugar croissants?

When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant ...
0
votes
2answers
283 views

Should “Magic Mousse” be grainy?

For a treat for my lunch, having bought a bunch of Jell-o brand instant flavored gelatin mixes, my husband decided to follow a recipe for "magic mousse", as printed here, involving "Cool-whip" whipped ...
14
votes
1answer
2k views

How do you make Welch's fruit snacks?

The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe? Here is ...
2
votes
2answers
456 views

Peeling cupcake liner from chocolate mold

I am trying a new recipe that creates a chocolate mold by brushing chocolate inside a cupcake container. The challenge now is to get the paper off the chocolate mold. It seems to be sticking to the ...
6
votes
1answer
4k views

How could I keep one-ingredient “ice cream” soft?

According to this question, guar gum and xanthan gum can be used to keep ice cream soft by preventing ice crystals and keeping the air that's been mixed in from leaving the ice cream. We have tried ...
2
votes
0answers
102 views

I am wondering if I could interview you about different desserts for a feature article [closed]

I am doing a feature article for a school project and I was wondering if I could interview you about different deserts. PLEASE HELP! Thank you.
2
votes
3answers
282 views

Alcohol-optional desserts?

I am having a dinner / make-fancy-cocktails party, and trying to work out the menu. Since it's a cocktail party, having some sort of alcohol in the dessert seems appropriate. The difficulty is, for ...
2
votes
1answer
1k views

What fruits have a low sugar content?

I like to make fruit salads for desert. However, a few people I know can't eat that much sugar, so I would like to create a fruit salad which has a low sugar content. Typically, as a base for the ...
14
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8answers
3k views

Is there a non-penetrative method for checking cake doneness?

Is there some way to check a cake is done without using a toothpick or other penetrative device? I like the thermometer idea, but no one seems to know how the heck to use them.
5
votes
5answers
328 views

What kinds of frostings have a lighter texture?

It seems like the frosting is either an inch of sweetened shortening or just simple whipped cream. The recipes for frosting that I have tried have always been sickeningly fatty and sweet. I do find ...
8
votes
2answers
2k views

What is the ideal coffee temperature for tiramisu?

When making tiramisu, I usually make a fresh batch of strong coffee. I just don't know how long to wait to use the coffee (for dipping the cookies). In my opinion, room temperature coffee tastes ...
9
votes
8answers
10k views

How to Prevent Apples from turning Brown

I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't ...
1
vote
2answers
774 views

How to reduce the moisture when making tarte tatin

I've tried making pear and apple tarte tatin a couple of times, using different recipes, and the result is always the same. When I take the pan out of the oven and flip it over, the pastry is moist, ...
9
votes
3answers
14k views

What does an overnight chill do to cookie dough, that a 4 hour chill doesn't?

I have a high-fat cookie dough (see What ingredient changes will make this cookie dough more workable?) which wants to be chilled in the refrigerator overnight before shaping. I tried to cheat by ...
6
votes
1answer
143 views

How to make stronger colors in three part pannacotta?

This weekend I tried to make a three part pannacotta. It was one layer of rasberry pannacotta, one layer of vanilla and one layer of mango/lime. The taste was a positive surprise but I was not very ...
0
votes
3answers
2k views

How can two pies made and baked identically have differing flavor qualities?

Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
0
votes
2answers
534 views

Is there any dessert that needs a knife? [closed]

A friend of mine told me that there is no dessert that needs a knife to eat. I'm sure that this is not true, but I can't find a good example in the Internet. So is there any dessert that needs a knife ...
1
vote
2answers
3k views

Saving a pavlova that didn't form a crust

I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
2
votes
3answers
3k views

Would almond flour work for macaroons?

I've been trying to make macaroons using almond meal, and they turn out very lumpy and grainy... Should I be using almond flour instead? Or doing something else to make the powder finner?
11
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3answers
3k views

How to avoid the rhubarb teeth effect?

I have a lovely rhubarb plant in the backyard. It grows like a weed, as rhubarb is wont to do. On occasion, I like to slice off some stalks and bake myself up a nice rhubarb crisp, or a rhubarb ...
6
votes
1answer
501 views

Coating to make waffle cones withstand hot liquid?

I'd like to use a waffle cone, like used for ice cream, to hold hot liquids. I assume without modification, the liquid would soften the cone and break through. Is there an edible coating I could put ...
4
votes
2answers
275 views

Is the caramel recipe wrong, or is it my technique?

Twice now, I've made the "Ultimate Tarte Tatin" recipe from the Food Network site. In both cases, the crust and apples worked out perfectly. And in both cases, the caramel seemed to come together ...
4
votes
2answers
160 views

How do beets bake up in flour?

I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax egg substitutes and earth balance ...
5
votes
1answer
218 views

How can I get a more homogenous Bavarian cream?

I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the ...
4
votes
2answers
12k views

Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), ...
3
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3answers
1k views

Why boil milk in desserts

In desserts like Panna cotta and Crème brûlée, why do you always boil the milk/cream? What does it do to the milk?
2
votes
1answer
284 views

How many eggs in a Mille Crêpes Cake?

I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3). I'm not a ...
6
votes
6answers
13k views

Lard(or other) as a subsitute for butter in desserts for someone with a dairy allergy?

My wife is currently unable to consume any dairy as our breast-fed baby has a milk protein allergy. When reading many dessert recipes, many of them call for butter. For example: ...
7
votes
1answer
3k views

Why pressure cook rasmalai?

My wife loves rasmalai and we make it often. I have used several different recipes and both made the paneer from scratch as well as using paneer purchased at a local Indian grocery store. Some ...
10
votes
1answer
4k views

Ultimate caramel / toffee / butterscotch fudge sauce for ice cream sundaes?

I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Microwave brown sugar and butter, ...
10
votes
2answers
540 views

Is it possible to have chocolate chunks in ice cream that aren't waxy?

My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is there a type of chocolate that won't become ...
5
votes
1answer
157 views

How prepared should a baked dessert be before a long transport?

I need to make a ~2.5-hour drive with a baked dessert (most likely a crisp/cobbler) but am unsure how prepared it should be beforehand. I suppose I have three options: Prepare ingredients at origin ...
6
votes
3answers
20k views

What is the correct flour, sugar, butter ratio for crumble?

Looking through a number of fruit crumble recipes I see that there is a wide range of ratios used for crumble topping. Some use equal amounts of flour (or other dry ingredient), sugar and butter. ...
3
votes
1answer
2k views

How can I make Turkish dondurma?

Turkish ice cream is called dondurma. Besides milk and sugar it also contains: Salep- a flour made of ground orchids and Mastic- a resin that produces a gum. Because of these ingredients dondurma has ...
10
votes
4answers
2k views

Keeping the bubbles in sparkling gelatin desserts

I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique ...
2
votes
1answer
211 views

What was wrong with my Ohio Shaker Lemon Pie?

Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing. Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and macerated in sugar. This recipe is similar. ...
4
votes
1answer
158 views

How to chill a compote?

Our apricot tree is overloaded with apricots this year so I have been trying out a variety of different apricot recipes. I am particularily enjoying an apricot compote recipe, however I am having ...
8
votes
10answers
2k views

How can I create a sweet pizza that looks like pizza?

Looking for a bit of inspiration for an idea I have. I want to serve 3 courses of pizza: starter, main and dessert. It's a gimmick, I know, but a fun one I think. Got the starter and main nailed, but ...
4
votes
1answer
942 views

Troubleshooting my Bavarian Creme

Yesterday I tried to make Bavarian Cream for the first time - it was a disaster. I think I know where I went wrong, but maybe someone with a bit of experience can still help me out. So I got this ...
3
votes
5answers
3k views

What is an easy-to-make dessert that goes well with Indian food? [closed]

We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
0
votes
1answer
390 views

Name of a Chinese sweet

In the past I have bought this Chinese sweet which name I cannot recall. It is shaped in little cubes of some sort of trasparent dark jelly (not sure if it is actually gelatine, but it has a ...
4
votes
1answer
812 views

Different techniques in making creme brulee

What is the difference between stirring the egg yolks and sugar then adding the heated cream and heating the cream and sugar together then add the mixture to beaten egg yolks? Also some recipes call ...
10
votes
4answers
475 views

Which cuisines (besides Hungarian) have a tradition of serving savory desserts?

About 20 years ago my wife and I were poor, and we went on a very cheap coach trip to Hungary for a holiday. The hotel meals always finished with a rather uninteresting savoury dessert. I researched ...
2
votes
1answer
3k views

Why didn't my lemon tart set?

I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon ...
4
votes
2answers
490 views

Should syrup or pastry be cooled when pouring on to Baklava?

When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?
5
votes
1answer
2k views

How can I flambé ice cream?

For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bit since and have come to think it was to ...
2
votes
2answers
358 views

Colorful Marshmallow

How to make colorful marshmallow without using synthetic coloring agents?
2
votes
1answer
807 views

Why does boiling cream have such a drastic effect on my salted caramel?

We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed with double cream to achieve a smooth ...
1
vote
1answer
344 views

Scaling problems with a cake - mousse layer increases more than other layers

We've come up with a recipe for a cake that has four different layers (a dough base plus fillings) and is then covered in chocolate mousse. We tested that recipe as a small sample and concluded that ...
2
votes
1answer
1k views

Beating eggs & sugar when making gelato

I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...