The dough is scored around the rectangle shape to make it have an edging around the dough.
This creates the sides of the tart that keep the apples in place as it cooks.
Egg is brushed onto the tart to have a barrier in between the apple mixture and the pastry. The edges of the tart will have a sheen to them when brushed with egg, making it have a professional look to it.
Sliced apples are mixed together with a combination of brown sugar, cinnamon, melted butter, and lemon juice.
The apples are arranged to lay on their side, giving the tart a uniform look to it.
The tart is baked in the oven and then it set to cool.
Once the tart has cooled, a vanilla frosting is drizzled over the tart prior to serving.
Apple Strudel
Apple strudel is made by combining sliced apples, lemon juice, vanilla, brown sugar, cinnamon, flour and raisins into a sauce.
Roll out the puff pastry into a sheet. It should be about 1/3 cm in thickness. Place the dough on a cutting board.
Place the apple mixture down the middle of the puff pastry. Cut the edges of the dough into strips.
Arrange the strips to criss cross over one another. Seal the dough onto itself with a little bit of water.
Brush the apple strudel puff pastry with egg to give it a buttery look to it once it bakes.
Bake the puff pastry apple strudel and let it cool.
Once the apple strudel is cooled, you can add a drizzle of vanilla glaze if desired.
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Enjoying a picnic on a hot summer day near the lake is a lovely way to spend an afternoon. You can pick sun friendly desserts so you don’t have to worry about brining an ice pack for your dessert.
You can serve many different picnic friendly desserts such as macarons, brownies, turnovers, donuts, loaves, tarts, cookies or Danishes.
Macarons
Macarons are chewy and melt in your mouth cookies. Macarons can be stored for 24 hours at room temperature.
Macaron cookies typically are filled with buttercream, jam, ganache, custard, or curd.
Macarons can be filled with fruit flavors, dessert flavors, tea and coffee flavors for a lovely afternoon picnic.
Donuts
Donuts are airy and have a delicate, texture that crumbles apart when you bite into them.
Donuts are a easy dessert you can bring to your afternoon picnic, without having to worry about them melting in the sun.
Vanilla Danishes have a buttery puff pastry dough, with a creamy vanilla bean custard in the center.
Vanilla Danishes can be kept at room temperature for several hours.
They’re a specialty dessert that you can bring to your next picnic for a lovely vanilla flavored dessert.
Brownies
Brownies are full of chocolate, and chewy goodness.
You can cut brownies into squares so they are individually portioned for your picnic.
Brownies are always kept at room temperature, and only need to be placed in an airtight container so they don’t dry out.
Vanilla Bean Sugar Cookies
Vanilla bean sugar cookies are soft, chewy, and melt in your mouth. Sugar cookies are a favorite dessert for many, and can be easily placed on a plate for serving at a picnic.
You can also ice the sugar cookies with some vanilla bean buttercream for an added sweetened flavor for the sugar cookies.
Tarts
You can serve mini tarts, or tartlets for your picnic so that they are bite sized, or small enough to be eaten in a couple of bites.
Tarts have a buttery crust that melt in your mouth, and are filled with lemon cream, chocolate ganache, pumpkin, and more for a sweet dessert for your picnic.
Shortbread is a buttery cookie that melts in your mouth. You can flavor shortbread with a variety of spices and herbs, or glaze the shortbread with a flavored icing.
It’s best to use silicone molds that are about 3″ in diameter to make individual dome cakes for your guests.
You’ll need to freeze the silicone mold in between ice cream layers so that it hardens, and doesn’t melt too much to have the layers mix with one another.
Give yourself a couple of hours to make your ice cream dome cake dessert, and then it should be frozen overnight to serve the following day.
Be sure to make your ice cream dome cake recipe at least a day in advance to have the ice cream freeze well before serving.
Center filling – jam, chocolate ganache, fruit sauce, caramel sauce
1-3 toppings for the ice cream (cookie crumble, caramel sauce, cocoa powder, sprinkles, fruit sauce, finely chopped fruit – kiwi, strawberries)
First you’ll want to pick your ice cream flavors that will go well together. Then pick your center filling that will go well with your ice cream flavors.
You’re ready to start making your dome recipe with your outer ice cream layer.
Your outer layer will be the one that will have your toppings on it.
Place your ice cream in the silicone mold.
Use a metal spoon to press the ice cream around so that all of the sides are covered in ice cream. Try to make it a 1/2 cm in thickness.
Place each silicone mold in the freezer in an airtight container as you complete them. They will start to melt very quickly and it will be messy.
Freeze for 30 min – 1 hour. Then you’re ready for your next layer.
Select your inner layer of ice cream.
Use a fresh metal spoon to put the ice cream in the molds.
Press the ice cream into the first layer so it’s completely covered. The thickness isn’t as important for this one, just make sure you leave a bit of space for the center flavor.
Freeze for 30 min – 1 hour. Now you’re ready for your final layer. Use a melon baller or a fresh spoon to scoop your center filling (ganache, jam, fruit, etc.).
Press your final layer into your silicone mold. It doesn’t have to be flat by any means, just make sure it’s filled and pressed into your second layer.
Use your fingers on either side of the silicone mold to peel the outer silicone mold off of the ice cream, with your thumb on the top of the mold pushing the ice cream out.
Try to take them out and place them directly onto your serving plate.
Once you have all of your desserts on their serving plates, you can sprinkle your toppings onto the ice cream dome cake.
Use 1-2 toppings for your layered ice cream dessert.
You can use sprinkles, caramel sauce, fruit sauce, or chocolate sauce to drizzle overtop of your beautiful ice cream dome cake.
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If you’re a looking for a crunchy cake base for your next baking adventure, you’ll want to pick a cake crust that is either baked first before adding any toppings onto it, or one that has a crunchy layer inside of it.
Cake crusts that are crunchy have either nuts, cookies, or feuilletine mixed into them.
Chocolate Feuilletine
Chocolate feuilletine cake base is a crunchy chocolate cake base you can use with in desserts like intricate entremet cakes.
Chocolate feuilletine is made by first making crispy feuilletine using a dough similar to crepe batter.
As soon as the feuilletine is cooled, it can be broken up into pieces.
To make the chocolate crunchy cake base, combine hazelnut crumbs, feuilletine pieces, and melted dark and milk chocolate in a bowl and mix together until it’s combined.
Pour the cake layer into a springform pan, or a pan with raised edges, and let it sit in the fridge or freezer to fully set the cake crust.
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Candy thermometers can be used to make desserts such as rochers, macarons, marshmallows, fudge, caramels, and more!
Candy thermometers will sit on the edge of your saucepan, without having to touch it unlike a pen thermometer.
Almond Toffee Rochers
Almond toffee rochers are made by combining toffee, toasted almonds, and melted chocolate.
The toffee pieces are made by making caramel and heating it until it reaches 140 degrees C. Caramel is poured onto a prepared baking sheet fitted with a silicone mat, and then its let to solidify.
The caramel is broken up into small toffee pieces with a mallet, which will fill the chocolate caramel nut clusters with crunch.
Slivered almonds are toasted to create the almond aroma for the almond rocher dessert.
You can use dark or milk chocolate to make almond toffee rochers.
In a saucepan over medium heat, corn syrup, granulated sugar and water are heated until 240 degrees F (firm ball on the candy thermometer).
Gelatin is whisked together with water, and then the corn syrup mixture is whisked into the gelatin and beat together for about 10 minutes.
Rose water extract is added to the marshmallow base, and then it’s poured into a prepared pan.
Dried rose petals are sprinkled on top of the marshmallows, and then let it sit overnight.
Fudge
Fudge is a soft, sweet dessert you can make with a candy thermometer.
You can make different flavors of fudge including vanilla, chocolate, cookies and cream, and more!
Vanilla fudge is made by adding double cream, milk, butter, caster sugar, and muscovado sugar into a saucepan over low heat to initially melt the butter.
Vanilla fudge is heated on medium heat until it reaches 116 degrees C and then it is removed from the heat source until it reaches 110 degrees C.
Vanilla extract is added and stirred into fudge to flavor the dessert.
Fudge is poured into a prepared baking pan, and set to cool to room temperature.
Macarons
Macarons are cookies that have a soft shell that melts in your mouth, and a filling that is typically buttercream icing, chocolate ganache, caramel sauce, or jam.
Macarons are made by heating together sugar and water until it reaches 118 degrees C.
Egg whites are whipped in a stand mixer until foamy, and then the syrup is streamed down the side of the stand mixer while it’s mixing on low speed.
Italian meringue is whipped until the bowl is only warm, and not burning hot anymore.
In another bowl, almond flour, icing sugar, and more egg whites are mixed together to create a paste.
Half of the Italian meringue is mixed into the almond paste until it’s fully combined.
The other half of the Italian meringue is mixed into the almond paste, creating macaron batter.
Macaron batter is piped onto a prepared baking sheet fitted with parchment paper or a silicone baking mat.
Macarons are let to dry for 30 minutes, and then baked in the oven to create a soft cookie shell.
Macaron shells can then be filled your favorite macaron filling.
Peanut Brittle
Peanut brittle is a hard candy with roasted peanuts throughout.
Peanut brittle is prepared by combining water, sugar, and corn syrup into a saucepan over medium heat until it reaches 240 degrees F.
Peanuts are added to the candy, and then its heated again until it reaches 300 degrees F.
Peanut brittle is removed from the heat source, and then a mixture of baking soda, water, and vanilla extract is added to the candy and stirred together.
Peanut brittle is poured onto a heated prepared baking sheet, and set to cool and harden.
Homemade Caramels
Homemade caramels are soft and chewy caramels you can cut and portion out to small individual pieces.
Homemade caramels are made by heating together butter, sweetened condensed milk, corn syrup and brown sugar is a saucepan over medium heat until it reaches 235-245 degrees F.
As soon as it reaches temperature, it is removed from the heat source, and vanilla extract is stirred into the caramels.
Caramel is poured into a baking pan, and set to cool and solidify.
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Ganache is a sweet dessert filling or frosting made by using heated heavy cream over chocolate.
You can make more than just white, milk, or dark chocolate ganache.
You can add fruit puree, extracts, or zest to flavor chocolate ganache to use for cakes, cupcakes, tarts, fondue, or truffles.
You can make raspberry ganache, caramel ganache, Irish cream ganache, peanut butter ganache and more!
Raspberry
Raspberry ganache is a sweet white chocolate ganache infused with raspberry puree.
Raspberry ganache is made by making raspberry puree, and then straining it through a strainer to remove the seeds.
Raspberry puree is heated with heavy cream until just before it begins to boil.
White chocolate is chopped into small pieces, and then heated raspberry cream mixture is poured over the white chocolate.
Whisk until smooth, and then cool to room temperature. Place ganache in the fridge overnight, and then it will harden up. If it’s too hard to work with, you can microwave it to soften it.
macaron filling
cupcake frosting
cake filling and frosting
filling for chocolate
Caramel
Caramel ganache is a sweet ganache you can pour over fruit for a special treat, or drizzle over ice cream.
Caramel ganache is made by melting sugar in a saucepan until it becomes a golden brown color.
Heavy cream is heated in the microwave, and then carefully poured over caramelized sugar.
Cream sugar mixture is stirred together, and then let to come to 226 degrees F.
Caramel ganache is removed from the heat source, and then cubes of butter are melted into the ganache.
Butter is mixed into ganache, and then it’s cooled in an ice bath.
Caramel ganache is whipped with a hand mixer, and then it’s ready to be used.
topping for apples
topping for ice cream
cake frosting
chocolate cupcake frosting
macaron filling
Matcha
Matcha ganache is a green tea flavored white chocolate ganache.
White chocolate and heavy cream are heated in the microwave until the chocolate has fully melted.
Matcha powder is added to the white chocolate ganache and whisked until smooth.
You can place matcha ganache in the fridge for a harder ganache, if needed.
macaron filling
chocolate cupcake frosting
vanilla cupcake frosting
Peanut Butter
Peanut butter ganache is a creamy ganache you can use for filling tarts or even making truffles.
Heavy cream is heated until it almost begins to boil.
Hot heavy cream is poured over chopped white chocolate, peanut butter, and vanilla extract.
As the cream melts the chocolate, whisk the mixture together until it’s smooth.
Cool the ganache to room temperature, and then it’s ready to use used for desserts.
Chocolate orange ganache is made by heating heavy cream in a saucepan with orange zest until heavy cream begins to simmer.
Pour hot heavy cream over chopped chocolate and whisk together until smooth.
Cool chocolate orange ganache, and then place it in the fridge for 1 hour to firm up prior to using.
truffles
cake frosting
tart filling
glaze
vol au vent filling
Mint Chocolate
Mint chocolate ganache is a rich chocolate ganache you can use for a lovely hint of mint in your dessert.
Heavy cream is heated until it almost begins to boil. Pour over mint chocolate chips and whisk until the chocolate is melted and mixture becomes smooth.
Let mint chocolate ganache cool to room temperature, and then it’ll be ready to use.
If you’re wanting to make mint chocolate truffles, place the ganache in the fridge. When it hardens up, you can use a melon baller, and remove a ball of chocolate to make into a truffle.
Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water to make raspberry puree.
Raspberry puree is strained to remove the seeds of the raspberries, and only have the pure raspberry sauce left.
Gelatin is added to raspberry sauce, and then it’s thickened in a saucepan over medium heat. After raspberry sauce has thickened, it is left to cool to room temperature.
Whipped cream is whipped until stiff peaks form. Raspberry puree is added to the whipped cream and folded together to make raspberry mousse.
You can pipe raspberry mousse into ramekins, and then add a couple of raspberries on top as a garnish.
Pineapple crème brûlée is made by cooking the pineapple with a bit of water and brown sugar.
Once the pineapple has caramelized with the brown sugar, it is pureed using a food processor.
Whipped cream is heated in a saucepan with brown sugar, lemon zest and salt until it begins to simmer.
In a separate bowl, egg yolks, an egg, and lemon juice are whisked together.
Hot cream mixture is poured into the egg mixture and whisked together to temper the eggs.
Vanilla extract is mixed into the cream mixture, along with caramelized pineapple puree to make the crème brûlée base.
Crème brûlée is placed into ramekins and then baked in the oven. After they have been cooled and chilled in the fridge, they are ready to be brûléed with granulated sugar and a cooking torch.
The pineapple is added, along with lemon zest for a citrus flavored pineapple crème brûlée.
Whipped cream is whipped with an electric mixer until stiff peaks form. Whipped cream is placed in the fridge to chill it while preparing the rest of the soufflé.
Strawberry puree is heated in a saucepan over medium heat with gelatin. Strawberry puree is cooled, and then whipped with an electric mixer. Strawberry puree will expand and add a ton of air to it.
Strawberry mixture is gently folded into the whipped chilled cream.
In a separate bowl egg whites are beaten with an electric mixture with a pinch of salt until soft peaks form.
Granulated sugar is added to the egg whites, and then beaten until stiff peaks form.
Fold egg whites into strawberry cream mixture.
Strawberry cream mixture can be piped into ramekins, and then frozen for a few hours.
Place the soufflé in the fridge for 2 hours, right before you’re ready to serve it.
Add a little whipped cream dollop on top, as well as a few sliced strawberries right before serving.
Blueberries are heated together with sugar and lemon juice in a saucepan over medium heat.
After the blueberry mixture has thickened, it is blended together and strained through a mesh sieve.
In a stainless steel mixing bowl, egg whites, sugar, and cream of tarter is mixed together. Heat the mixture over a pot of water simmering with a few inches of water in the bottom.
Once the mixture has thicken, it is removed from the heat source, and beat until the egg whites become stiff peaks.
In a stand mixer, heavy cream is a placed in a metal bowl fitted with the whisk attachment, and whipped until soft peaks are formed.
Gelatin is bloomed with a bit of water, and then whisked into the blueberry puree.
Egg white meringue is folded into blueberry puree to add a ton of light airiness to the mousse.
Finally, fold soft peak whipped cream into the blueberry mixture and chill for a few hours prior to serving.
Croissant dough is first made by laminating butter in between layers of dough, and then cutting a triangle out of the dough. The dough is rolled into a croissant shape, and then brushed with egg wash to create a sheen on the outside of the croissant. Croissants are baked in the oven, and then set to cool.
Vanilla bean custard is made by cutting a vanilla bean in half, and then the seeds are scraped out and infused into milk, as well as the vanilla pod. The milk is set to warm in a saucepan over medium heat, and the vanilla flavors ooze into the milk.
After 15 minutes of infusion, hot vanilla flavored milk is tempered with eggs to create a vanilla infused rich custard.
The custard needs to chill for a few hours, and then it can be placed in a piping bag fitted with a 1/4″ round tip. You could also use a cookie press as well.
Place the baking tip into the croissant about 1/3 of the way up from one side, and pipe vanilla custard into the croissant.
Repeat on the other side so both sides of the croissant are filled with vanilla bean custard. Serve immediately.
Once you decide on your design, cut the dough out, and then place it on a baking it. Fill the Danish with vanilla bean custard, and then egg wash the pastry to give it a sheen while it’s baking.
Vanilla bean Danishes are finished baking when the pastry turns golden brown.
Vanilla cream puffs are made with choux pastry, piped into 1 1/2″ rounds. Choux pastry rounds are coated in an egg wash, and then baked in the oven to create a sphere shape.
Vanilla cream filling is made by whipping together heavy cream, vanilla extract, and icing sugar until stiff peaks form.
Cream puffs are cut in half, and then vanilla cream filling is piped onto the bottom half of the cream puff. After the filling has been piped, the top part of the cream puff is placed on the the cream filling creating a sandwich shape.
Garnish vanilla cream puffs with a dusting of powdered icing sugar for a beautiful finish to the dessert, or a chocolate ganache topping.
You can make fancy shaped cream puffs like this swan if you’re looking for more of a bakery worthy dessert.
Vanilla bean paste is infused into cheesecake batter, and then it’s baked in the oven with a vanilla wafer crust.
Vanilla bean cheesecake is topped with vanilla bean white chocolate mousse.
Heavy cream is whipped until stiff peaks form with a little bit of granulated sugar.
White chocolate is melted in the microwave, and mixed together with softened cream cheese.
White chocolate is gently mixed into the whipped cream, and then the topping is poured over the vanilla cheesecake.
Vanilla cheesecake needs to be chilled for a few hours prior to serving.
Vanilla Soufflé
Vanilla soufflé is a light and fluffy dessert that puffs up, outside of the ramekin it’s baked in.
Ramekins are prepared by buttering them, and placing granulated sugar all over the butter to coat the inside of the ramekin. By preparing the ramekins, this helps the vanilla soufflé dessert rise in the oven.
To make the soufflé, milk is warmed in a saucepan over medium heat.
In a separate bowl, egg yolks, sugar, flour, and additional cold milk are whisked to make a smooth batter.
Warmed milk is whisked into the egg mixture to temper the eggs, and then the entire mixture is placed back into the saucepan. The saucepan is heated on medium to thicken the batter.
Once the batter has been thickened, it is removed from the heat source, and a couple cubes of butter are whisked into the batter and it’s let to cool.
Vanilla bean paste is mixed into the batter to add the vanilla flavoring to the soufflé.
Egg whites are whipped with some granulated sugar until stiff peaks form. The egg whites are gently folded into the soufflé.
The soufflé batter is then placed into the ramekins and baked in the oven for an airy vanilla flavored soufflé dessert.
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Chocolate cake is a sweet, rich sponge cake that you can fill with creamy fillings like coffee pastry cream, banana custard, raspberry mousse, orange or mint infused whipped cream that will mesmorize your taste buds!
Chocolate cake can be an overpowering flavor, therefore it’s best if you choose a strong flavored filling to balance out the flavors.
Espresso Mousse
Espresso mousse is a rich, coffee flavored chocolate cake filling.
Espresso mousse has a base of melted white chocolate infused into heavy cream.
Freshly brewed espresso is whipped into white chocolate mousse, giving it a light coffee flavor.
Espresso mousse is pipeable, and will create delicate designs using the star tip as shown below.
Orange cream is a refreshing, citrusy cream filling that compliments chocolate cake well.
Softened cream cheese and heavy cream are beaten together to form the base of the cake filling.
Freshly squeezed orange juice, and orange zest are added to the whipped cream to infuse the invigorating orange flavor for the cake filling.
Orange whipped cream is a thick, creamy, citrusy filling for cakes.
Raspberry Mousse
Raspberry mousse is a fruity, light mousse that pairs well with chocolate cake.
Raspberry mousse is thick and firm, yet easily spreadable. Raspberry mousse holds it shape well, and looks vibrantly pink in between layers of chocolate cake.
Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water.
This creates a raspberry sauce.
The raspberry sauce is strained to remove the seeds of the raspberries, and only have the infused raspberry sauce left.
The gelatin is added to create a thickened texture.
The raspberry sauce is then adding to folded stiff peaks whipped cream and chilled to create a decadent raspberry mousse.
You can even opt for vegan raspberry mousse which involves using coconut milk instead of whipped cream.
In a separate bowl, egg yolks, sugar, cornstarch, and flour are whisked together.
Just before the milk begins to boil, temper the eggs by whisking the hot milk vigorously so as to not cook the eggs!!
After all of the milk has been added to the eggs, place the entire mixture back into the saucepan, and whisk until the custard has thickened.
Remove the custard from the heat source, and place a couple of cubes of butter in. Whisk until the butter has completely mixed into the custard. Cool the custard to room temperature.
Using a hand mixture, beat butter in a large bowl. Add hazelnut praline paste and beat together. Add in pastry cream slowly and beat into the butter hazelnut mixture.
Chill hazelnut praline cream prior to using it to assemble your cake.
Coffee Pastry Cream
Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between layers of rich chocolate cake.
Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.
In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.
Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.
Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.
Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.
After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.
Chill the pastry cream, and then it’ll be ready for you to assemble your cake.
Banana Custard
Banana pastry cream is a light custard filling you can use in between layers of creamy chocolate cake.
Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.
In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.
Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.
Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.
Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.
Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.
Chill banana pastry cream in the fridge until you’re ready to assemble you cake.
Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.
Caramel sauce is then infused into pastry cream to create this luscious custard filling for chocolate cake.
Mint Whipped Cream
Mint whipped cream pairs well in between layers of chocolate cake.
Heavy cream is whipped until soft peaks form. Powdered sugar is added and whipped together until stiff peaks form.
Peppermint extract and green food coloring is added at the end to flavor this minty, creamy cake filling. You could even added chocolate chips and fold them into the cream if desired.
Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.
In a separate bowl, egg yolks are whisked together with sugar and cornstarch.
Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!
Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.
After the custard has thickened, add chopped dark chocolate to the custard.
Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.
Dulce de leche cream is a caramel flavored whipped cream.
Dulce de leche is added to whipped butter to make the base of the cream.
Whipped cream is whipped until soft peaks form, and then is folded into the dulce de leche butter mixture.
Dulce de leche cream is a caramel cream filling you can use on chocolate cake.
Blackberry Mousse
Blackberry mousse is a light fruity mousse that goes well in between layers of chocolate cake. .
Blackberry mousse is made by adding pureed blackberries and hot water in a blender and mixing together.
The blackberries must be strained and then the remaining blackberry sauce is cooked to thicken it into a puree.
Gelatin is bloomed in a bit of water, and microwaved together.
Heated gelatin is added to blackberry puree and and whisked together.
In a stand mixer fitted with the whisk attachment, heavy cream is whipped with vanilla extract until stiff peaks form.
Fold blackberry puree with gelatin into the whipped cream and chill until you’re ready to serve.
Whipped Cream
Whipped cream is a thick, creamy filling for cakes. Typically whipped cream is one of cake fillings, and is paired with a syrup or fruity filling as well.
For example, black forest cake has a whipped cream filling, and a cherry filling in between the cake layers.
Honey Mousse
Honey mousse is a sweetened creamy filling for chocolate cake.
Honey mousse is made by mixing butter, egg yolks, honey, and white chocolate over medium heat in a saucepan. After the chocolate has completely melted, it is placed in a heat proof bowl.
Bloomed gelatin is warmed, and then slowly whisked into the honey mixture, and then it is let to cool to room temperature.
Heavy cream is beat until soft peaks form, and then it’s folded into the honey chocolate mixture.
Egg whites are beaten until soft peaks form, and then folded into the honey cream mixture to make honey mousse.
Honey mousse needs to chill for a few hours prior to serving.
Once combined and thickened, the rest of the whipping cream and be beaten until stiff peaks form and folded into the honey mixture to create honey mousse.
Lemon pastry cream is made by heating milk and lemon peel in a medium saucepan until just before it begins to boil.
The milk is removed from the heat source, and let to sit and infuse the lemon flavor into the milk.
An egg is whisked together with a couple of egg yolks and sugar, along with cornstarch and salt.
Lemon peel is removed from the warm milk, and then the eggs are tempered with the lemon infused milk.
After the milk has been added to the eggs, the entire mixture is placed back in the saucepan and heated on medium heat.
Lemon pastry cream will thicken, and then then it can be removed from the heat source. Add a couple of cubes of butter, and whisk in until they have completely melted.
Chill lemon pastry cream in the fridge for a few hours prior to using.
Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.
In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.
Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.
Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.
Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.
After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee custard.
Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.
In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.
Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.
Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.
Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.
Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.
Chill banana pastry cream in the fridge for a couple of hours prior to using.
Caramel
Caramel custard is a sweet custard with a hint of vanilla aroma.
Caramel sauce is made by cooking sugar in a saucepan until it turns a golden amber color.
Milk, granulated sugar, and a split vanilla bean are heated in a saucepan over low-medium heat.
Milk is added to the caramel sauce and whisked together.
In a separate bowl, egg yolks, eggs, and granulated sugar are whisked together along with a bit of cornstarch.
Caramel milk mixture is slowly added to the eggs to temper the eggs.
After the caramel milk is completely mixed into the eggs, the entire egg mixture is poured back into the saucepan and heated on medium until it begins to thicken.
After caramel custard has thickened, it’s cooled to room temperature, and chilled for a few hours.
Lime custard is made by heating together granulated sugar, cornstarch, freshly grated lime zest, lime juice, egg yolks and water in a saucepan over medium heat.
Lime custard needs to be whisked together until it comes to a boil. Butter is immediately added, and whisked into the custard, and then it is removed from the heat source.
Let the custard cool, and then place it in the fridge for a couple of hours to chill.
