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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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2 votes
0 answers
30 views

Creme Brulee disaster - Any way to recover? [duplicate]

I made a batch of Creme Brulee in my Sous Vide bath last night (82C for 1 hour in a ziploc bag), 6 egg yolks, 600ml cream, 6 tablespoons of sugar and vanilla essence. Normally, this turns out firm but ...
4 votes
2 answers
60k views

How long can I keep a dessert out of the fridge?

Recently an uncle of mine taught me how to make Γαλακτομπούρεκο, which contains eggs and milk. When I asked him how many hours after it is baked should I put it the fridge, he said that it is Ok for a ...
10 votes
3 answers
17k views

What is the difference between crème anglaise and crème pâtissière?

I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sugar and starch and tempered with milk (or ...
0 votes
1 answer
139 views

Precooking flapjacks using water

I have been trying to find a low fat/butter flapjack recipe and have made the following observations. The majority of recipes call for flapjack oats to be mixed with melted butter and/or other fats ...
9 votes
7 answers
53k views

How to make soft popsicles

Frozen juice or frozen punch freeze up as a solid block of ice. I want them to be more like a sorbet or gelato, though still solid enough to hold the shape. How might I make them softer? Either ...
4 votes
1 answer
239 views

What is the difference between powdered sugar and regular sugar when it comes to baking cookies?

I recently tried a cookie recipe purely to see what the end product would be. Compared to the cookie recipes I was used to, it was really odd. There were no eggs at all, and instead of regular sugar, ...
0 votes
1 answer
146 views

Help identifying a dessert from a stock image [closed]

I am trying to identify the dessert shown in this stock image. It appears to be some sort of cake with chocolate base and grainy looking cream on top, maybe cheese based. According to the descriptions ...
1 vote
2 answers
209 views

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 ...
1 vote
2 answers
125 views

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 ...
5 votes
3 answers
2k views

Îles flottantes vs. oeufs à la neige

Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have since heard it called oeufs à la neige. Meanwhile, I'...
5 votes
3 answers
1k 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 ...
2 votes
1 answer
259 views

Injeolmi - Korean Sweet Rice Cakes

I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe ...
0 votes
3 answers
170 views

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 ...
6 votes
9 answers
42k views

How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a ...
5 votes
1 answer
15k views

What does flour do to cheesecake?

After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none at all. What effect does flour have when ...
0 votes
1 answer
142 views

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 ...
2 votes
3 answers
12k views

Italian meringue deflated after adding sugar

I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy ...
0 votes
2 answers
373 views

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 ...
4 votes
3 answers
2k views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
5 votes
2 answers
3k views

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 ...
6 votes
2 answers
456 views

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 ...
17 votes
3 answers
7k views

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 ...
1 vote
1 answer
175 views

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 ...
7 votes
1 answer
637 views

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 ...
1 vote
2 answers
225 views

Creating a specific cream for a cake?

My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But she doesn't exactly know how to make the ...
5 votes
5 answers
11k 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, ...
2 votes
1 answer
119 views

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 ...
15 votes
11 answers
103k views

Can ghee be used instead of butter in dessert recipes?

Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy ...
6 votes
7 answers
24k views

Jello and Evaporated Milk Dessert

In the 50s, my mother used to whip Jello and Evaporated milk together, pour it into single serve bowls and refrigerate. The result was a creamy foam that separated into two layers, forming a lighter ...
2 votes
1 answer
127 views

The sugar mixture of my baklava did not melt

The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up. No luck. It's like the sugar granuals crunch as ...
2 votes
2 answers
574 views

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 ...
1 vote
4 answers
7k views

How do I get the flaky top on ooey gooey butter bars?

I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the ...
4 votes
3 answers
3k 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?
6 votes
1 answer
355 views

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....
1 vote
1 answer
645 views

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 ...
7 votes
1 answer
966 views

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 ...
0 votes
1 answer
150 views

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://...
4 votes
2 answers
358 views

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 ...
12 votes
7 answers
11k 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 ...
9 votes
2 answers
19k 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 ...
6 votes
3 answers
347 views

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 ...
4 votes
1 answer
2k views

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 ...
1 vote
2 answers
2k views

Unsweetened or fruit sweetened ice cream - Replacement for sugar in ice cream?

What is the best carb or protein to replace sugar in an ice cream recipe? I would like to remove cane sugar, artificial sweeteners, honey, maple syrup, xylitol, stevia, erythritol, etc. from my ice ...
6 votes
1 answer
1k views

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 ...
0 votes
0 answers
254 views

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 ...
1 vote
4 answers
925 views

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 ...
2 votes
2 answers
706 views

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 ...
0 votes
1 answer
5k views

Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?

A common dessert in my family is a mix of crushed biscuit, chopped walnuts, coconut, cocoa, and condensed milk. It's mixed, flattened into a square dish and placed in the fridge for a couple of hours, ...
3 votes
2 answers
5k 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 ...
0 votes
0 answers
199 views

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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