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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What are these stones?

I am a fan of some YouTube channel, and back in 2018, he posted this video: Slav snacks - Slav party tutorial and I really want to try these foods because I'm an Asian. In timestamp 7:00, he shows off these stones, which are sugar-covered. I'm…
user91735
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Hersey Cookies and Creame Treat

I am planning on making a cute little desert for my family that involves steam melting (putting the bars in a glass bowl under steam) hersheys Cookies and Cream chocolate bars and then pouring them in a ice tray as a mold. However I want to coat the…
Joseph Casey
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What are multi-stage pastry molds called?

Like many amateur pastry chefs I love watching Amaury Guichon. There is a tool that he and other pastry chefs use very frequently that I'm completely unable to find. One clear example is his famous coconut: https://fb.watch/2IjsP0vpox/ You can see…
Slater Victoroff
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Can ghee replace butter in lemon curd?

My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee successfully?
Ross Millikan
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Apple Pie Failure

is there a fix for an apple pie where the crust is perfectly baked and tasty but the apples underneath did not cook all the way and are still crunchy and not soft?? I used Fuji apples but could have used many others. What went wrong?
Judy A Rush
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Why some dough recipes needs more kneading and others not?

I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole milk, warmed to 68°F 2 cups (500 g) all-purpose flour 1 Tbsp (12 g) fleur de sel de Guérande (or other fine…
alim1990
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Which nuts are typically paired with raspberry and white chocolate?

I repeat: Which nuts go well with raspberry and white chocolate? I was just wondering about typical combinations that are known to go well with raspberry and white chocolate. Like regular chocolate and hazelnuts. Or tomato and basil. I don't believe…
Howie
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How to stuff Brown Sugar croissants?

When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant falling apart. Any ideas? As a crude translation…
Young Guilo
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