Cooking Stack Exchange
Cooking Stack Exchange

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.

Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify. These may contain a wide range of dishes as desserts vary widely across different cuisines.

248 questions
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Can I use icing sugar instead of caster sugar? Are they the same thing?

So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but the recipe asked for caster sugar. Are they both the same? If not can I use icing sugar to…
Patrick Lahaie
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Are berries acidic enough they must be on top, not within, panna cotta?

Item 1 Panna cotta (cream, gelatin, perhaps sugar) Item 2 berries (blueberries, blackberries, raspberries, strawberries) Stores usually sell panna cotta with the berries on top. Is this just because it is more presentable, or is there a technical…
Calaf
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How to keep caramel from hardening prematurely?

Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for how to keep caramel in a soft and gooey state, so…
user63184
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What is the function of salt in chocolate?

Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets: To the food simpleton that I am, adding salt to chocolate and caramel seems…
user1803551
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Are there any snacks that use a large amount of black sesame seeds?

A dietician I was working with recommended eating 3 tbsp a day of black sesame seeds. If I can't do that, I'd at least like to do 1-2. Are there any snacks that uses a lot of black sesame seeds that I could eat easily (as opposed to sprinkling them…
Marco
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How to Bake Banana into Banoffee Pie

A friend recently went to Ireland and had a banoffee pie with the bananas somehow made into the caramel. How would one go about replicating this? The only recipes I can find have the banana slices on top.
librariman
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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 cream. I had one recipe with sweet cream and…
hulkingtickets
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Eggless brownie, cake, dessert recipes

I am looking to find recipes for desserts, specifically brownies and cakes although others are greatly appreciated, that do not contain eggs. Is there a sort of egg substitute that works just as well as eggs in all foods?
Elthuen
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Making Pâté à bombe without sugar thermometer

The recipe says that the sugar syrup must reach 120C, but I have no sugar thermometer. Can it be done without a thermometer? Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar…
Gigili
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How should I prepare the coffee to be used in my tiramisu?

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste. Or will it? I'm not a coffee expert; perhaps all the sugar and other…
starsplusplus
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How do you get this pie top?

So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this done in general?
ShivamD
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Fried Dough Balls Too Doughy

I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. I want them to be cooked but so it's still a…
Young Guilo
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How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and a torch directed down from above with slow…
beroe
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What is the difference between Milk Chocolate and Dark Chocolate?

What is the difference between Milk Chocolate and Dark Chocolate? Does Dark Chocolate not have milk? What are each made out of that make them different?
jackcogdill
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Name of a Chinese sweet

In the past I have bought this Chinese sweet which name I cannot recall. It is shaped in little cubes of some sort of trasparent dark jelly (not sure if it is actually gelatine, but it has a gelatinous consistency) containing peanuts and covered…
nico
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