Ingredients Choux Paste: 3/4 cup butter 1 1/2 cup water 3/8 teaspoon salt 1 1/2 cups all-purpose flour 6 eggs Almond Pastry Cream: 3/4 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1 1/2 cups milk 6 egg yolks 1/2 teaspoon vanilla extract 1 teaspoon almond extract … Read More →
Category Archives: Custards, Mousses & Puddings
Cinnamon-Orange Flan
For the Caramel 1 tablespoon water 1/2 cup granulated sugar Preheat oven to 300 degrees F. Lightly butter six 4 ounce ramekins or custard cups. Mix the water and sugar in a heavy pot over medium-high heat. Using a pastry brush dipped in water, … Read More →
Citrus Cream Tart
Ingredients: 1 cup crushed gingersnap cookie crumbs 4 tbsp butter, melted 1 1 / 4 cups heavy cream two 14oz (400g) cans condensed milk grated zest and juice of 4 lemons, plus 1 extra lemon for garnish grated zest and juice of 4 limes, plus … Read More →
Crème Pâtissière
Ingredients: 1 1 / 4 cups whole milk 2 large egg yolks 1 / 4 cup sugar 2 tbsp all-purpose flour 2 tbsp cornstarch 1 / 4 tsp pure vanilla extract Directions Bring the milk to a simmer in a saucepan over medium heat. Whisk … Read More →
Positively Orgasmic Pots of Chocolate
Ingredients 8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped 1 1/3 cups heavy cream 2/3 cup whole milk 2 tablespoons coffee liqueur (such as Kahlúa) 1 1/2 to 2 teaspoons instant-espresso powder 6 large egg yolks 2 tablespoons sugar 8 (4- to 5-oz) ramekins … Read More →
Charlotte Malakoff
Ingredients 6 ounces (1 1/2 sticks) soft unsalted butter 1 cup superfine sugar 1 3/4 cups ground, (or finely chopped) toasted hazelnuts 1/2 cup hazelnut liqueur 2 cups heavy cream 3 (7-inch) rounds sponge cake, each 1/2-inch thick, recipe follows 1/4 cup orange liqueur mixed with 1/4 … Read More →
Orange Chocolate Mousse in Chocolate Cups
(makes 4 small but decadent servings) Ingredients: 8 ounces dark chocolate (cut into small pieces) 8 ounces cream cheese (room temperature) 1/2 cup sugar 1 tablespoon orange liqueur 1 orange (zest) 1 cup whipping cream Directions: 1. Melt the chocolate in a double boiler and … Read More →
Avocado Mousse with Lime and Jalapeno
Prep Time: 15 Min Ingredients: 2 large ripe avocados grated zest of 1 lime 2 tbsp fresh lime juice or more to taste 3 1/2 oz (100g) cream cheese, softened salt and freshly ground black pepper 1/6 teaspoon cayenne or chopped red jalapeno to taste 2 … Read More →
Chocolate Mousse with Orange Mascarpone Whipped Cream
4 servings Ingredients Mousse: 1/2 cup whole milk 3 tablespoons sugar 1/4 teaspoon instant espresso powder 1 cup bittersweet chocolate chips 3 large egg whites Cream: 1/4 cup mascarpone cheese, room temperature 2 tablespoons fresh squeezed orange juice 1/2 cup whipping cream 2 tablespoons … Read More →
Cranachan (Toasted Almond, Honey and Whiskey Cream)
Almost all Celtic countries have a dessert that’s a variation on this theme: cream, oatmeal, honey, fruit, sometimes nuts, and the local firewater — in this case, Irish whiskey. 1/3 cup / 50g flaked almonds 2/3 cup / 50g medium oatmeal 1 1/4 cup / … Read More →
Crème Brûlée with Raspberries
Serves 6 Ingredients 2 1/2 pint baskets fresh raspberries 6 tablespoons raspberry jam 6 large egg yolks 6 tablespoons sugar 1 vanilla bean, split lengthwise 1 1/2 cups whipping cream 12 teaspoons (packed) golden brown sugar Directions Preheat oven to 325°F. Spread 1 tablespoon jam … Read More →
A Traditional Cannoli Recipe
Traditional Cannoli Shells (Makes about 18) 3 cups flour 1/4 cup sugar 1 teaspoon cinnamon 1/4 teaspoon salt 3 tablespoons shortening 2 eggs, well beaten 2 tablespoons white vinegar 2 tablespoons cold water 1 egg white, slightly beaten Vegetable oil for deep frying Sift together … Read More →