Questions tagged [dessert]
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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Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?
I want to try making a pumpkin pie for Christmas (hopefully third time's the charm) but I might not find a pumpkin before then, so I might use a squash instead. Which squash is best for pie out of ...
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How far in advance can I prepare Zabaglione before cooking sous-vide?
I an going to make a Zabaglione desert (egg yolks, sugar and Limoncello). This will be cooked sous-vide at 74C for 20 minutes and the pouch agitated occasionally during the cooking time.
Can I stick ...
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How do you prepare liquids with a high sugar content into black rectangles?
Suppose that we begin with a fruit juice or other liquid having a large concentration of sugar. Examples are shown below:
pineapple juice.
pear juice.
freshly made juice of sugar cane
How would we ...
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Pot de Crème too thick
I needed to increase the serving quantity of Food Wishes Pot de Crème (just cream, sugar and chocolate - no eggs) but I clearly got the ratios wrong and it has set rather too thick. It is edible, but ...
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Why does making a pasta require more yolks than whites?
I have looked up numerous pasta recipes and all of them suggest adding a certain number of whole eggs and a certain number of additional egg yolks. I am just curious why we need only yolks? How would ...
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Using leftover Cuban bread [closed]
At the holidays, my office does a holiday party. Last year we had Cuban food catered. We are doing the same this year too. Last year we had A LOT of Cuban bread left over. I expect the same this ...
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Why did my macarons deflate in the last 4 minutes of baking?
I've been learning how to make macarons using the Bravetart/Stella Parks recipe (archived on Wayback Machine). Here's what happened in my most recent attempt:
When piped out on the sheet, the batter ...
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Alternative to plain chocolate in pot de creme
Pot de creme, a semi-set dessert consisting of double cream, sugar and chocolate, is traditionally made with dark, bitter chocolate. I have one family member who hates dark chocolate, but I'd like to ...
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What is the proper way to make a fruit purée?
When making a fruit purée, specifically raspberry, to be used as a filling or a layer for cakes or chocolates, what is the proper way to do this?
Should the berries be cooked? Should the cooking ...
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What is this Spanish dessert?
I recently ate one of these in a restaurant in Gran Canaria - they didn't have a menu, you just pointed at things on a trolley. I loved it and asked what the name was but we couldn't quite communicate....
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What will happen if I make a parisian flan with all 1% milk instead of whole milk and heavy cream?
All the recipes I've seen for parisian flans use a combination of whole milk and heavy cream. What will happen if I only use 1% milk? Will it affect just the taste and a little bit of texture or will ...
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Homemade Marshmallows Makes Soggy Rice Krispies Treats
I use a no-corn syrup, eggless marshmallow recipe and have had terrible results using them to make Rice Krispies Treats.
Marshmallow Recipe
1/2 cup water, divided
2 tablespoons gelatin powder
1/2 cup ...
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Balancing biscoff spread for stuffed brownies
There is a recipe online for nutella stuffed brownies that I really like, and I want to swap out the nutella for biscoff to make a biscoff stuffed brownie. The recipe is this one in question: https://...
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What was this mysterious food/dessert product in 1990s Finland?
Throughout the 1990s, I often visited Southern Finland with my family. More specifically, Hanko/Hangö.
In the stores, in the refrigerated area, they sold these yummy-looking desserts, or possibly food ...
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Coating fruit in Oreos
My (eight year old) son has come up with a dessert idea that he is in love with: fruit coated in Oreos. Specifically, removing the filling, crushing the cookies, then coating the fruit in the ...
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Does chocolate inhibit cornstarch gelatinization?
I recently made chocolate pudding by putting 25ml of cream, 410ml of 3% milk and 50ml of cornstarch (not a good way to measure cornstarch, I know) along with two handfuls of Callebaut milk chocolate ...
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What is the proper ratio of tapioca , sugar and water for boba?
I want to make my own boba.
My first attempt turned out to misshapen flat disk. It looks more like a bread roll.
I really would like to them to be round.
I used
120g tapioca starch
78ml water
65g ...
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Trying to find childhood recipe: Chocolate pudding covered in graham cracker dust
I'm trying to find a childhood recipe.
Best I can remember it's this:
Chocolate pudding/mousse covered in graham cracker dust.
It doesn't really have a shape. It's like a blob. When you look at it all ...
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What are these stones?
I am a fan of some YouTube channel, and back in 2018, he posted this video: Slav snacks - Slav party tutorial and I really want to try these foods because I'm an Asian.
In timestamp 7:00, he shows off ...
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Hersey Cookies and Creame Treat
I am planning on making a cute little desert for my family that involves steam melting (putting the bars in a glass bowl under steam) hersheys Cookies and Cream chocolate bars and then pouring them in ...
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Can I make lemon curd more sour/tart after it's cooked?
I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. I'd hate to waste it, so I'm thinking of zesting and ...
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North African Dessert-Alexandria
I had a North African dessert when I was in Montreal called an Alexandria. I've searched high and low, but haven't been able to find an ingredient list, recipe, or any information on the dessert's ...
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Pink Rabbit Blancmange origin?
Growing in the UK in the 1970s my family regularly ate pink rabbit shaped blancmange.
I was wondering what the origin of the having pink blancmange served shaped like a rabbit is? It seems it was a ...
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Can a pre made jam be thickened into pate de fruit?
I have a wonderful locally made jam and want to turn it into fruit de pate to sell alongside the jam in my market. Can I add more pectin to the jam after heating it to thicken it into a jelly?
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What are multi-stage pastry molds called?
Like many amateur pastry chefs I love watching Amaury Guichon.
There is a tool that he and other pastry chefs use very frequently that I'm completely unable to find. One clear example is his famous ...
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How can I intensify the chocolate flavour in my yoghurt?
When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much stronger flavour, but ...
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How long can a virus (e.g. SARS-COV2) survive in food?
I was wondering how long a coronavirus (or viruses in general, because there's probably not that info available on coronavirus in food yet) inside food?
When Googling this question I find a lot of ...
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Does authentic Italian tiramisu contain large amounts of espresso?
I see a lot of tiramisu recipes that soak savoiardi in pure undiluted espresso coffee.
Usually the recipe asks for a cup or more of espresso. As a person who regularly makes and drinks espresso, this ...
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Identifying a type of Pizza Topping
I was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached and there was a Pizza that I didn't recognise, ...
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Is there anything I can use in pumpkin custard to replace salt?
I am on a strict low salt diet. Have been looking for pumpkin custard recipes and all have salt. If it's for flavor only, which spice(s) could I add or increase to kick it up a bit?
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Why do my macarons have a proper shape and feet, but are hollow inside?
So i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the filling there is no shiny base but just a hollow of ...
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How to make best milk chocolate at home?
I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store.
I would like to make the best milk chocolate I can at home. From ...
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How to make profiteroles without a visible hole?
I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from ...
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Can ghee replace butter in lemon curd?
My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee ...
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Iranian Sweet Dish consisting of Lamb Paste
I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with the locals, so I only got patchy details ...
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What are these white spots in my bread dough?
I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/
About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the ...
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For the life of me I can't get my nougat to set hard
Recipe:
Syrup
1 cup sugar
1/2 cup corn syrup
1/8 cup water (I dont think this does anything)
Dash of salt
Egg white
1 egg white whipped
Dash of cream of tartar to stabilize the egg white
2 tbsp ...
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I can't seem to get my nougat to come out right and I don't know why
I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a ...
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Selling mini crème brûlées
This may be a difficult question to answer but if you have any recommendations, I would greatly appreciate it.
I’m going to be opening up a small a home owned desert business and I would like to ...
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What kind of rice should I use to make Persian/Indian/Middle Eastern rice-based desserts?
I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "white rice". To my knowledge jasmine rice ...
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can I make tarte tatin without an oven?
This is killing me! Buying an oven and getting it installed isn't really an option at this time.
What I'm thinking is cooking the apples in the caramel on the stovetop for longer, making a smaller ...
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What is the difference between molasses and treacle?
I'm just wondering what the difference between the two are, and whether you can substitute between the two? My recipe for sticky toffee pudding calls for treacle but I only have molasses. Can I ...
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Roast almond for desserts
I want to bake a cake that mimics the Sahne Nuss chocolate bar from Nestle. So my plan is a chocolate cake filled with a chocolate ganache with pieces of almond in it.
My question is: should I roast ...
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What can I add to soften too hard peanut butter ice cream?
My staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base.
I want to know what can I add to soften the ice ...
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Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy
I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder).
I have tried two recipes....
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panna cotta gelatine and size/form
Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and ...
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How much cream can whip at once?
I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as ...
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Apple Pie Failure
is there a fix for an apple pie where the crust is perfectly baked and tasty but the apples underneath did not cook all the way and are still crunchy and not soft?? I used Fuji apples but could have ...
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gelatine, cream and alcohol combination
Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for ...
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Achieving 'glossy', ultra smooth pudding texture
I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding cups (at least in the U.S.) whereas this ...
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