10 Types of Mousse

There are many different types of mousse you can make by using a custard base or whipping cream base.

By infusing different flavors into your mousse, you’re able to make a few different types of desserts. You can make layered mousse and make it into an entremet, or dome cake.

Try experimenting with a couple different types of mousse and topping it with a mirror glaze to be a bit more fancy.

Learn how to decorate mousse.

How to Decorate Mousse with fruit

Lemon Mousse

Lemon mousse is made by adding fresh lemon juice and lemon zest to the mousse.

If you’re wanting to make a dome shaped lemon mousse, the center portion can be lemon curd. Around the lemon curd would be lemon mousse.

This gives the cake a tart, flavorsome lemon flavoring that would go well with a serving of whipped cream.

Raspberry Mousse

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.

Raspberry mousse typically is perfect on it’s own, or serve a small piece of milk or dark chocolate with it.

Types of mousse

Blackberry Mousse

Blackberry mousse can be made in the same way raspberry mousse is made.

Blackberry mousse can also be 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 infused into vanilla pastry cream after thickening the custard.

Blueberry Mousse

Blueberry mousse can be prepared by mixing pureed blueberries with bloomed gelatin.

The blueberry gelatin mixture is mixed with melted white chocolate chips.

This gives the blueberry mousse a creamier texture.

The blueberry mousse is thickened with stiff peaks from whipping cream that are folded in and chilled.

Honey Mousse

Honey mousse can be easily made by mixing whipping cream, honey, and chocolate over medium heat in a saucepan.

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.

Guava Mousse

Guava mousse can be made by warming the guavas over medium heat until their juices start streaming out.

The guava juice needs to be strained and combined with 1 cup of water and reheated together. Add bloomed gelatin and combine with condensed milk.

Condensed milk gives the guava mousse a rich flavoring. Mix together with stiff egg whites and chill until ready to serve.

Vanilla Bean Mousse

Vanilla bean mousse can be prepared by whipping cream until stiff peaks form and combining with icing sugar.

Add contents from a scraped vanilla bean and fold the flavoring into the mousse. Chill the vanilla mousse before serving.

How to use vanilla beans

Cheesecake Mousse

Cheesecake mousse can be made by creaming together cream cheese, icing sugar, vanilla and lemon zest.

The cream cheese mixture is combined with stiff peaks whipping cream and folded together.

Graham cracker crust can be made and crumbled on the top of the cheesecake mousse for more of a traditional cheesecake flavor.

Durian Mousse

Durian mousse can be prepared by removing the insides of the Durian seeds.

Puree the insides of the durian.

Mix whipping cream and icing sugar until stiff peaks form, then fold the pureed durian into the durian mousse.

types of mousse

Chocolate Mousse

Chocolate mousse can be made a few different ways.

One way to make chocolate mousse is by mixing egg yolks and sugar together until light and fluffy. Warm heavy cream in a saucepan until simmering, not boiling.

Temper the eggs by slowly adding warm cream until fully combined.

Whisk the mixture vigorously as it’s slowly coming together, as to not cook the eggs.

Warm the cream and egg mixture over medium heat until it thickens.

Remove the mixture from the heat source and whisk in chocolate and vanilla extract.

Strain the mixture and chill.

Remove the mixture once chilled and fold in whipped cream that has formed stiff peaks.

Chill and serve chocolate mousse with some chocolate scrolls on top.

If you’re wanting a coconut milk based chocolate mousse, try coconut chocolate mousse.

It’s just as thick and delicious as whipped cream based chocolate mousse!

Vanilla Danish Recipe

Step by step guide how to make vanilla Danishes.

In this vanilla Danish recipe, we are using croissant dough to make our Danishes.

If you need some suggestions for how to shape your Danishes, visit our 6 classic shapes for Danishes.

Vanilla Danish Recipe

Danish Pastry Filling

How to make vanilla bean custard for Danish pastry filling
Prep Time15 mins
Active Time25 mins
Chilling Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Keyword: dessert
Yield: 3 cups

Materials

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Instructions

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
    Where does artificial vanilla flavoring come from
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. If you want to add any more vanilla flavor, you can add 1-2 tsp of vanilla extract.
  • Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
  • Chill the custard for 2 hours before using.

Danish Pastry Dough

How to make Danish pastry dough
Prep Time3 d
Active Time30 mins
Total Time3 d 30 mins
Course: Dessert
Keyword: dessert
Yield: 15 Danishes

Materials

  • 500 g all-purpose flour
  • 140 g water
  • 140 g milk
  • 55 g sugar granulated
  • 40 g unsalted butter room temperature
  • 11 g yeast instant
  • 12 g salt

Butter Layer

  • 280 g unsalted butter

Egg Wash

  • 1 egg
  • 1 tsp water

Instructions

Day 1

  • In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.

Day 2

  • Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
    how to dice butter
  • Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
  • Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
    How to make butter sheet
  • Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
  • Fold the dough to create a letter.
    how to fold croissant dough
  • Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
    how to laminate croissant dough
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
  • Make your Danish filling and chill it overnight so it's ready for the morning.

Day 3

  • Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
  • Shape and Fill the Danishes.
  • Let the Danishes sit at room temperature for 2 hours to proof.
  • Cover the Danish Pastry dough in egg wash.
  • Bake the Danishes for 15 minutes at 400 degrees F.

How to Make Gold Dusted Hot Chocolate Bombs

Gold dusted hot chocolate bombs chocolate bombs are a delicious treat you can make right at home using silicone molds and powdered food coloring.

how to make a hot chocolate bomb

Gold Dusted Hot chocolate bombs recipe

To make hot chocolate bombs, you’ll need a couple of items for your recipe before you begin:

Melt 1/3 cup of chocolate in the microwave in 30 second intervals. Mix in between each interval until the chocolate is smooth.

Using the back of a spoon, coat the silicone mold with chocolate. Only fill the chocolate up to a maximum of 3/4 of the way up the silicone mold. This will make it easier to remove later. Make sure you fill 2 semi-circle silicone molds for 1 hot cocoa bomb.

Place the silicone molds in the freezer for an hour.

Remove the silicone molds from the freezer.

hot cocoa bomb silicone molds

Gently pull the silicone mold away from the chocolate on the edges. Go around the whole circle gently removing the edges of the chocolate from the silicone mold.

how to remove hot chocolate bomb from silicone mold

Put the silicone mold upside down. Gently press the top of the silicone mold to release the chocolate from the mold. Be patient, and don’t be too aggressive when removing the chocolate from the silicone mold.

how to remove chocolate from silicone mold

Place the semi-circle chocolates on a warm plate to melt the edges of the chocolate. This will be to seal the hot chocolate bomb later.

how to seal hot chocolate bomb

Fill one half of the semi-circle with 1 tbsp of cocoa powder, sprinkles, and marshmallows.

Hold the filled semi-circle in one hand. Put the other semi-circle on top and gently press the 2 together to create a seal.

how to seal hot cocoa bomb

Top the hot chocolate bomb with any other types of decorations:

  • melted chocolate using the star piping tip to give it a little bit of variation
  • sprinkles
  • gold dust

The gold dust can be easily placed onto the hot chocolate bomb by using only a pinch amount. Rub your fingers together to gently dust the gold color onto the hot chocolate bomb.

You can also dust the gold powder onto other decorations on your hot chocolate bomb – like melted chocolate as seen in the photo below.

Sprinkles need to have something for them to be attached onto the hot chocolate bomb with. Use icing or melted chocolate to act as the “glue” to hold your sprinkles onto the hot chocolate bomb.

how to decorate hot chocolate bomb

To use the gold dusted hot chocolate bomb, place it in a mug and pour warm milk into the cup. Let it sit for a minute until the chocolate melts.

Stir the hot chocolate and it’s ready to enjoy.

How to package hot chocolate bombs

Since hot chocolate bombs are round, they tend to roll around if they don’t have something to sit in.

If you’re giving your hot chocolate bombs as gifts, they can be packaged inside a mug, or a simple narrow gift bag.

Another option for packaging hot chocolate bombs is to wrap the hot chocolate bombs in cellophane, and then tie a ribbon around the top.

If you’re storing the hot chocolate bombs for yourself, you can place them in an airtight container on your countertop where they will not be moved.

Do hot chocolate bombs taste good

Hot chocolate bombs are decadent and creamy. Cocoa powder on it’s own is quite bitter. However, with the chocolate melted into the hot chocolate, this gives the hot chocolate comb it’s delicious taste and creamy texture.

Cocoa bomb silicone molds

There are a few different cocoa bomb molds you can use for hot chocolate bombs. There are some silicone molds that come in a sheet of 6 semi-circles. These can be difficult to use when trying to remove the chocolate carefully without disturbing the other semi-circles of chocolate.

The one I would recommend is the single semi-circle. You need to have 2 single semi-circles to make 1 hot chocolate bomb. Removing the chocolate from these silicone molds is much easier than the set of 6. The trick is, you only want to put chocolate 1/2-3/4 of the way up the mold. Leave a decent amount of mold not covered in chocolate. Lather on the chocolate to the silicone mold for your hot cocoa bomb. You want the chocolate to be quite thick on the edges. The thicker the chocolate, the less likely the edge will crumble. It’s much easier to remove the hot chocolate bomb from the silicone mold if you only fill the mold halfway, and keep the chocolate thick on the edges.

How long do you put the hot chocolate bomb in the freezer for

Put the hot chocolate bomb in the freezer for at least 10 minutes, but ideally 1 hour in the freezer. Keeping the hot chocolate bomb in the freezer for an hour will ensure the chocolate is set and will remove from the silicone mold easily.

How to get chocolate bombs out of molds

The trick to getting chocolate bombs out their silicone molds, is by first gently pulling the edges of the silicone mold. Go all the way around the circle to remove chocolate from the edges of the mold. Turn the mold upside down. Gently press on the top of the mold. The chocolate will come away from the mold slowly. Be patient and continue pressing down until the chocolate releases. If you’re having difficulty, it could be because the chocolate isn’t thick enough. If the chocolate is too thin on the edges, the chocolate will crumble.

How do you seal the hot chocolate bombs

Warm a plate in the microwave for 30 seconds until the plate in a little warm. Place the edges of the semi-circle chocolate on the plate to melt the edges. This will be how the hot chocolate bomb will seal together.

When do you fill the hot chocolate bomb

Fill the hot chocolate bomb after you have melted the edges with the warm plate. Put 1 tbsp of cocoa powder in one of the semi-circles. Add any sprinkles or marshmallows at this point.

Hold the semi-circle that is full of cocoa powder in your hand. Press the other semi-circle chocolate together to seal it. Place the hot chocolate bomb on a clean plate.

How to decorate a hot chocolate bomb

You can decorate the hot chocolate bomb using a different kind of chocolate than what you used for the hot cocoa bomb. You can put lines, circles, dots, all of the hot chocolate bomb. Then you can put sprinkles or some gold dust on the top to finish it off.

How to decorate a hot chocolate bomb

How to use a hot chocolate bomb

To use a hot chocolate bomb, place it in the bottom of a mug. Pour warm milk over the hot chocolate bomb and let the bomb melt. Stir the hot chocolate bomb and it’s ready to enjoy.

how to use hot chocolate bomb

How to Make Custard

Making custard involves tempering eggs and thickening the mixture by using cornstarch. You’ll need to let the custard chill for 2 hours before using. We’ll be making custard filling that can used for a variety of desserts including Danishes, Mille Feuille, or cakes.

What ingredients do you need to make custard

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk
How to Make Custard Danish

How to Make Custard Filling from Scratch

  1. Cut the vanilla bean down the center to expose the vanilla beans inside. Remove all of the vanilla beans in the pod and place in your milk in a saucepan. Put the entire vanilla bean into the saucepan as well.
  2. Heat the milk until simmering. Do not boil the milk. A simmer will look like very tiny air bubbles in the milk. As soon as the milk comes to a simmer, remove the saucepan from the heat source.
  3. Let the vanilla bean infuse flavor into the milk for 15 minutes.
  4. While your vanilla bean is steeping, prepare your egg yolks. Separate your eggs by cracking the egg in half, over a bowl to catch the egg whites. Holding the 2 halves in each hand, then transfer the egg yolk to each half egg shell until all of the egg white is removed. Place the egg yolks into a heat proof bowl.
  5. Add cornstarch and sugar to the egg yolks. Whisk the mixture until the dry ingredients are fully dissolved.
  6. Once the warm milk is done steeping, remove the vanilla bean. Gently and gradually add a couple of tablespoons of warm milk to the egg mixture. Whisk the mixture vigorously as you add the milk. The goal is to not cook the eggs.
  7. Once you’re finished adding the warm milk, strain the mixture and place back into the saucepan. You can put a sifter or strainer over top of the saucepan and then pour the egg/milk mixture through the strainer to remove any cooked eggs.
  8. Place the saucepan back onto the heat source and warm on medium heat.
  9. Whisk the mixture continuously. Heat the mixture until you feel the resistance of the custard. The cornstarch will activate and create a very thick mixture.
  10. When you feel the custard thicken, cook for 1 more minute.
  11. Remove the saucepan from the heat, let it cool a little.
  12. Add 1 tbsp of butter to the saucepan and whisk together.
  13. Place a plastic film on the custard to prevent a skin from forming.
  14. Once the saucepan has cooled enough to go in the fridge, chill for 2 hours before using.

How long is custard good for

Custard is good for 3 days in the fridge, or up to 1 month in the freezer.

How do you thicken custard

Custard is thickened by adding cornstarch to the egg yolks. Cornstarch is activated by heat and makes the custard have a gelatin texture to it. The custard is thickened and creates a creamy, luscious mixture.

Why your custard isn’t thickening

If you don’t heat the milk/egg mixture enough, your custard won’t thicken. You will feel the resistance of the custard when it thickens. Keep heating your mixture and whisk until you feel the custard coming together.

How to Make Custard

How to make custard without custard powder

Custard powder has cornstarch and vanilla flavoring in it’s contents and is used for creating custard or pudding.

To make custard without custard powder, you’ll want to use corn starch, vanilla extract or vanilla beans, and egg yolks to thicken your custard.

How to Make a Custard Danish

  1. Make your Danish pastry dough. You can use puff pastry dough or croissant dough for your Danishes.
  2. Roll the dough out until it’s about 1/5″ thickness. You don’t want to squish the layers of the laminated dough. These layers are important for your pastry in order for it to turn out. Go slow, and be patient when rolling out your Danish pastry dough.
  3. Cut the dough into sections. You can make pastries about 5″ wide.
  4. Cut your pastries and shape your dough.
  5. Fill the pastry will custard. You can use any type of custard you like. We recommend our Danish Pastry Filling. It’s a vanilla bean custard that goes perfectly with custard Danishes.
  6. Proof the Danishes at room temperature for 2 hours. The Danishes will start to expand.
  7. Bake the Danishes for 15 minutes at 400 degrees F.
  8. Serve the Danishes right away, or you can let them cool to room temperature. Feel free to add a small touch of icing overtop of the pastry by creating lines with your icing.
  9. Store the Danishes in an airtight container for up to 3 days at room temperature. Danishes are best eaten fresh, the same day they are baked.

Danish Pastry Filling

How to make vanilla bean custard for Danish pastry filling
Prep Time15 mins
Active Time25 mins
Chilling Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Keyword: dessert
Yield: 3 cups

Materials

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Instructions

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
    Where does artificial vanilla flavoring come from
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. If you want to add any more vanilla flavor, you can add 1-2 tsp of vanilla extract.
  • Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
  • Chill the custard for 2 hours before using.

Danish Pastry Dough

How to make Danish pastry dough
Prep Time3 d
Active Time30 mins
Total Time3 d 30 mins
Course: Dessert
Keyword: dessert
Yield: 15 Danishes

Materials

  • 500 g all-purpose flour
  • 140 g water
  • 140 g milk
  • 55 g sugar granulated
  • 40 g unsalted butter room temperature
  • 11 g yeast instant
  • 12 g salt

Butter Layer

  • 280 g unsalted butter

Egg Wash

  • 1 egg
  • 1 tsp water

Instructions

Day 1

  • In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.

Day 2

  • Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
    how to dice butter
  • Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
  • Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
    How to make butter sheet
  • Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
  • Fold the dough to create a letter.
    how to fold croissant dough
  • Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
    how to laminate croissant dough
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
  • Make your Danish filling and chill it overnight so it's ready for the morning.

Day 3

  • Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
  • Shape and Fill the Danishes.
  • Let the Danishes sit at room temperature for 2 hours to proof.
  • Cover the Danish Pastry dough in egg wash.
  • Bake the Danishes for 15 minutes at 400 degrees F.
How to Make Custard Danish

14 Types of Danish pastries

  • Strawberry Danish
  • Blueberry Danish
  • Blackberry Danish
  • Raspberry Danish
  • Rhubarb Danish
  • Cream cheese Danish
  • Ham and Cheese Danish
  • Almond Danish
  • Vanilla Danish
  • Espresso Danish
  • Marzipan Danish
  • Chocolate Danish
  • Cinnamon Danish
  • Apple Danish
14 Types of Danish pastries

Danish pastry making

Danish pastry making involves making a yeast dough and laminating butter in between the layers of dough. The dough must rest periodically, and cannot be rushed. The dough is chilled in between creating the layers of butter, as to not make the dough too warm. If the pastry is too warm, the butter will come through the dough. Since this is a delicate process, the time it takes to create Danish pastries can be up to 3 days. The filling must also be made ahead of time and chilled before using.

how to make custard danish

Danish Pastry Filling

Jump to Recipe

Danishes can be either sweet or savory depending on the type of filling used.

Our Danish pastry filling will be vanilla bean custard. It’s one of the most divine fillings for Danishes.

Danish pastries can be filled using:

You can use jams to create fruit Danishes. Jams are thick and easily used to fill Danishes. It’s much easier to use jams to fill fruit Danishes over fruit sauce.

Custard can be used to fill Danishes of all shapes. You can make raspberry custard, espresso custard, vanilla custard, etc. to fill your Danishes.

Cream cheese fillings are made with egg yolks, cream cheese, sugar, lemon juice and vanilla to create a smooth filling for Danishes. Cream cheese filled Danishes are both filling and satisfying.

Danish Pastry Filling

How to make vanilla bean custard for Danish pastry filling
Prep Time15 mins
Active Time25 mins
Chilling Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Keyword: dessert
Yield: 3 cups

Materials

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Instructions

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
    Where does artificial vanilla flavoring come from
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. If you want to add any more vanilla flavor, you can add 1-2 tsp of vanilla extract.
  • Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
  • Chill the custard for 2 hours before using.

6 Classic Danish Pastry Shapes

How to make 6 different pastry shapes for Danishes. Danishes can be shaped using puff pastry dough or croissant dough.

Danishes can be filled using jam, pastry cream or custard, cream cheese filling, etc.

All of our Danish pastry shapes are able to be filled with your favorite fillings.

danish pastry shape ideas

Pastry shape ideas

Curled

  1. Cut a rectangular shape of pastry dough ~ 2″x4″.
  2. Fill the center will jam or custard.
  3. Pinch 2 opposing pastry dough together to create the curled Danish

Butterfly

  1. Cut a piece of pastry 5″ x 5″.
  2. Cut 2 small triangles on opposing sides of the square.
  3. From the edge of the triangle you just cut, slice the pastry at an angle to create a point. Repeat on the other side.
  4. Fill the centers with custard.
  5. Fold the pastry over the custard downward on one side.
  6. Fold the pastry over the custard upward on one side.
  7. Pinch the ends of the point together.

Duchess

  1. Cut a piece of pastry 5″ x 5″.
  2. Cut the square 1 inch from the edges of the square giving a 1 cm border.
  3. Continue cutting into an angle shape.
  4. Repeat on the other side.
  5. Fill the center with custard.
  6. Fold the cut corner over the pastry.
  7. Fold the other cut corner over to the other side.

Windmill

  1. Cut a piece of pastry 5″ x 5″.
  2. Cut 4 slices into the pastry starting at the points. Leave a 1″x1″ box in the center for the filling.
  3. Fold the corner of one of the points into the center.
  4. Fold all of the corners into the center.
  5. Fill the center with custard.

Envelope

  1. Cut a piece of pastry 5″ x 5″.
  2. Fold the corner of one of the 4 points into the center.
  3. Continue folding each corner into the center of the pastry.
  4. Fill the center with custard.

How to make a center filled Danish pastry shape

  1. Cut 2 pieces of pastry 5″ x 5″.
  2. Cut a circle in the center of one of pieces of pastry.
  3. Remove the circle.
  4. Place the cut pastry on top of the square pastry.
  5. Fill the circle with custard.

How long to bake Danish pastries for

Bake Danish pastries for 15 minutes at 400 degrees F.

How to Make Lemon Frosting

Lemon frosting is best made with fresh lemon juice and lemon rind. Lemon frosting should be both sweet and have a bit of tartness to it.

Lemon frosting is has a burst of sharp lemon flavor, and is nicely paired with foods like vanilla cupcakes, macarons, etc.

How to make lemon frosting

To make lemon frosting, cream 1/3 cup room temperature butter on high until light and fluffy.

Slowly add 1 cup of icing sugar to the butter. Beat on low while it’s mixing together.

Add 1 1/2 tbsp lemon juice and 1 tbsp of lemon rind. You can add the full amount of lemon rind you get from a whole lemon. The lemon rind releases tart lemon flavor giving it a flavor punch. It will really elevate the lemon frosting.

Add 1/3 cup icing sugar to thicken up the icing.

Taste test the icing and see if you like the thickness. If you need it thicker, add a small amount (1-2tbsp) of icing sugar. If you need the icing a bit thinner, add more lemon juice 1 tsp at a time.

If your icing is a bit too tart for your liking, you can add 1/2 tsp vanilla extract which will counteract the lemon flavor and tone it down so it’s a bit more creamy.

Making lemon frosting is simple and easy, but make sure you adjust it to your liking. You can make your icing as thick as you want it for cupcakes, or a bit thinner for piping on macarons.

How to make lemon frosting

Can you use lemon extract instead of lemon juice

You can use lemon extract instead of lemon juice. Use about 1/16-1/8 of a tsp of lemon extract to your frosting.

How do you make yellow icing

To make your icing yellow, you can add

  • 1/8-1/4 powdered yellow food coloring
  • a small bit of yellow gel food coloring on the end of a toothpick
  • 3-8 drops of liquid yellow food coloring

If you’re using liquid yellow food coloring, add 3 drops initially and mix together. Only add 1 extra drop at a time and mix together to make sure you don’t overdo the coloring.

If your icing becomes too thin using liquid food coloring, add 1-2 tbsp of icing sugar to your icing to thicken it up to your liking.

How to Make Eclairs

  1. Prepare choux pastry. Pipe onto a baking mat and bake the pastries. Prick with a toothpick to let the air escape either as it’s cooking or as soon as it comes out of the oven.
  2. Let the pastry fully cool. Prepare pastry cream. You can choose any type of pastry cream – salted caramel pastry cream, raspberry mousse, vanilla pastry cream, coffee pastry cream, etc.
  3. Pipe chilled pastry cream on top of the choux pastry or inside of it. You can also cut the choux pastry in half and then pipe the pastry cream so it sits in the middle.
  4. Prepare the topping – this could be chocolate ganache, salted caramel sauce, etc.
  5. Pipe the topping onto the pastry.
  6. The pastry is complete, or continue piping other toppings – buttercream and a chocolate decoration.
  7. Serve within 1 day of preparing.
How to Make Eclairs

What is Éclair filling made of

Éclair filling is made of pastry cream. Pastry cream is made by tempering eggs and adding hot cream. Pastry cream is very delicate, and needs to be made slowly. Otherwise, the eggs will cook and ruin your pastry cream. Just in case some of the eggs do cook a little, it’s best to strain your pastry cream before letting it chill in the fridge.

What is the difference between a cream puff and an éclair

The difference between a cream puff and an éclair is that they are piped in different shapes. Both an éclair and a cream puff use choux pastry. They are light, fluffy, and an airy pastry. Éclairs have both a filling and a topping, whereas a cream puff may only have a filling.

What is chocolate éclair sauce

Chocolate éclair sauce is made of chocolate ganache. Chocolate ganache for éclairs is a topping that hardens onto the choux pasty. Chocolate éclair sauce is made by adding warm heavy cream to small pieces of the chocolate. The mixture is combined until it’s smooth and then it can be used once it’s cooled down to room temperature. You don’t want to use the chocolate éclair sauce when it’s too warm, otherwise it will be too hot to adhere to the choux pastry.

What is Éclair sauce

Éclair sauce is the topping that goes on the highest choux pastry. Éclairs can be topped with many different foods including salted caramel sauce, chocolate ganache, or other types of icing.

What is Éclair dough called

Éclair dough is called choux pastry. Choux pastry is made of dough that is cooked over medium heat in a saucepan. Once all of the flour is incorporated and cooked for a few minutes, the dough is transferred to a stand mixer. While the dough is mixing with the dough hook, the eggs are added one at a time until the dough becomes shiny and silky. Then the éclair dough is ready to be piped and baked.

How do you prevent eclairs from deflating

You can prevent eclairs from deflating by poking a toothpick into the dough as it is baking. Poke the dough near the end of the baking cycle. Poke the eclairs again as they are cooling out of the oven. Poking the dough will release the steam, which means that the steam will not be retained by the pastry. If the steam is retained within the dough, it will make the dough collapse onto itself with the trapped moisture seeping into the pastry.

Do unfilled cream puffs need to be refrigerated

Unfilled cream puffs do not need to be refrigerated. However, if you do refrigerate unfilled cream puffs, this will prevent the cream puffs from again as quickly. You can use your refrigerated unfilled cream puffs for 2-3 days after baking.

When should you fill cream puffs

You should fill cream puffs right before serving. The longer the pastry cream sits on the choux pastry, the more soggy it will become. By only filling the cream puffs right before serving, the pastry will be light and airy.

Can you freeze cream puffs that are filled

You can freeze cream puffs that are filled for up to one month in the freezer. Thaw the cream puffs in the fridge overnight when you’re ready to eat them.

Can I make choux pastry the day before?

You can make choux pastry dough up to 3 days in advance. The choux pastry dough will last in the fridge for up to 3 days. Pipe and bake your choux pastry and use the baked choux pastry within 1-2 days. Choux pastry is better served the same day it is baked. The fresher the better.

What is the difference between an éclair and a Long John?

The difference between an éclair and a Long John is that a Long John is made with dough prepared with yeast, and then the dough is deep fried, whereas an éclair is made with choux pastry and then is baked in the oven. Both a Long John and an éclair are filled with pastry cream and chocolate icing on the top of them.

How do you prevent eclairs from deflating

Éclair Filling Recipe

One of our favorite éclair fillings is our Salted Caramel Cream Filling Recipe. It’s easiest to prepare pastry cream éclair fillings the day before because they need chilling time. Then the next day when you’re assembling your éclairs, you can put the éclair filling in a piping bag, and fill all of your éclairs without having to wait for your cream to be chilled.

Salted Caramel Cream Filling

How to make salted caramel cream filling for cakes, cream puffs, etc.
Prep Time10 mins
Active Time25 mins
Total Time35 mins
Course: Dessert
Yield: 3 cups

Materials

  • 3/4 cup sugar granulated
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 3 tbsp cornstarch
  • 1 tbsp vanilla bean paste
  • 3 egg yolks
  • 1 egg
  • 3 tbsp unsalted butter room temperature

Instructions

  • Place sugar in a medium saucepan over medium heat. Stir with a spatula until it turns into a golden amber color.
  • Slowly stream the heavy cream into the saucepan and whisk vigorously. The caramel with bubble and potentially splash you. Be careful to stand back as you add the cream and stir until fully combined.
  • Add milk, salt and vanilla bean paste to the saucepan. Let it heat until just before it starts boiling (1-2 bubbles).
  • While you're waiting for your cream to heat up, in a separate large bowl, place egg yolks, egg and cornstarch. Whisk them together.
  • Temper the eggs by adding the hot cream VERY SLOWLY and whisking vigorously. Do not cook the eggs. Try adding just a small amount ~1 tbsp cream mixture at a time until you feel comfortable adding more. This way, you won't cook your eggs.
  • Place the egg/cream mixture back into the saucepan by straining it through a sieve into the saucepan. This will take out any pieces of egg that may have cooked, leaving you with a smooth mixture. Heat the mixture on medium heat.
  • Whisk the custard while it's heating. You'll know when it's thickened. It will be very difficult to stir the pot, you'll see how thick your custard is when you're stirring it. Once you're happy with the thickness, remove the saucepan from the heat. Add butter and mix until the butter is fully melted and combined into the custard.
  • Chill the custard by putting it in a fresh bowl and adding plastic wrap directly to the custard to prevent it from making a skin. Chill for 2-3 hours until cold. Then it's ready to use!

Dessert Waffle Toppings

Having waffles for dessert is one of the most flavorful desserts you can eat. There are a ton of different toppings for dessert waffles.

Dessert Waffle Toppings

Chocolate Dipped

One way you can make dessert waffles is by cutting along the seams of the waffle so it cuts into 4 pie shaped pieces.

Melt your favorite kind of chocolate (1/2 cup) in the microwave for 30 second intervals.

Mix the chocolate with a spoon until it’s smooth.

Dip the wide portion of the waffle into the chocolate and then top the chocolate with sprinkles, nuts, etc.

Set it to dry on a piece of parchment paper. Once it dries, it’s ready to serve.

S’more dessert waffles

Bake your waffles first and have them warming while you get the other ingredients ready. You’ll want to prepare:

  • ice cream
  • hot fudge
  • warmed or roasted marshmallows
  • whipped cream
  • sprinkles
  • cherries

Place 1 waffle on a plate.

Top the waffle with roasted marshmallows, ice cream, and whipped cream in that order.

Add your cherry to the whipped cream.

Drizzle the hot fudge over the waffle creation. Top your waffle with sprinkles. It’s ready to serve.

Ice Cream Sandwich

Bake your waffles and let them cool. Once your waffles are cool, cut the waffles into 4 even pie shaped pieces.

Make an ice cream waffle sandwich by placing ice cream in between 2 waffles.

Be generous with your ice cream, you’ll want a couple of centimeters of ice cream in between the waffles.

Place them in the freezer for 30 min to 1 hour.

Prepare the chocolate: melt your favorite chocolate in 30 second intervals in the microwave.

Using a spoon, mix the chocolate until it’s smooth.

Dip only 1 section of the ice cream waffle sandwich in the melted chocolate, then dip the chocolate into sprinkles or nuts.

Place them back in the freezer until you’re ready to serve them.

Dessert Waffle Topping Ideas

  • ice cream
  • Oreo cheesecake waffles
  • hot fudge
  • crumbled cookies
  • syrup
  • caramel sauce
  • whipped cream
  • melted chocolate
  • chocolate chips
  • sprinkles
  • nuts
how to make Dessert Waffles Toppings