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Questions tagged [dessert]

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

264 questions
Newest Active Bountied Unanswered
3 votes
0 answers
131 views

I’ve tried making croissants several times but usually end up with results that are too dense and lack the layered, “shattering” texture you expect from viennoiserie. I understand lamination and ...
user avatar
1 vote
0 answers
42 views

I’ve noticed that many bakeries and restaurants now serve cakes with ice cream, and when the pairing is done right, it really elevates the dessert. For example, a rich chocolate cake with raspberry ...
Vishal's user avatar
  • 11
6 votes
1 answer
334 views

I'm following Jeffrey Eisner's Super Shortcut Instant Pot recipe for Croissant Pudding in the instant pot/pressure cooker. So far, I've made the custard (a little over 2 cups of liquid volume wise) ...
Logan's user avatar
  • 91
0 votes
0 answers
43 views

I’ve tried melting chocolate using a microwave and sometimes a double boiler, but I can never get that glossy finish or the signature “snap.” I don’t have a marble surface or a fancy thermometer — is ...
James's user avatar
  • 11
2 votes
1 answer
1k views

I got a family size box, net weight 6oz (170g), of Strawberry Jello about 2 months ago. I only needed 1/3 of a cup (41.7g) of the jello mix for something else I was making. So I kept the rest of the ...
Tiff H.'s user avatar
  • 39
5 votes
0 answers
125 views

I've never had one personally, so I have nothing to compare with. I know they definitely should not be cake like because then they will fall apart when you soak them in the rum syrup. However I'm ...
erotavlas's user avatar
  • 511
7 votes
3 answers
265 views

I'm making a sweet (Twinkie-knockoff) cupcake filling, the recipe for which is shortening, marshmallow creme, confectioner's sugar, vanilla and a little saline. I want to make it lemongrass flavored ...
A Barron's user avatar
  • 341
2 votes
2 answers
445 views

so, i'm making fudge for a family reunion soon, and i happen to live in a very hot, humid climate. the recipe I use is just condensed milk and chocolate since i'm pretty new to candy-making, but ...
confuzzled young lad's user avatar
  • 21
8 votes
2 answers
2k views

At least in Italy, most dessert recipes that require for a gelatin to make the surface shine ask for "colla di pesce" that should be "isinglass" in English. Despite its name, it is ...
Mark's user avatar
  • 436
0 votes
1 answer
155 views

I used to make gelatin desserts successfully all the time for many years. When I moved to USA, gelatin doesn’t seem to set hard enough despite my following instructions and it melts after being taken ...
Tina's user avatar
  • 1
1 vote
0 answers
58 views

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 ...
Greybeard's user avatar
  • 6,740
0 votes
1 answer
313 views

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 ...
Diu.Lei's user avatar
  • 578
4 votes
1 answer
991 views

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, ...
AlecMac's user avatar
  • 41
0 votes
1 answer
187 views

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 ...
ggiv's user avatar
  • 1
1 vote
2 answers
620 views

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 ...
Dave's user avatar
  • 109

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