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 is the difference between molasses and treacle?

I'm just wondering what the difference between the two are, and whether you can substitute between the two? My recipe for sticky toffee pudding calls for treacle but I only have molasses. Can I substitute the treacle for molasses? It is kinda hard…
Neil Meyer
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"elven slices" - What is the real name (if any)?

In the video game "Sacred" (2004), the player can find recipes. They are usually written in a fantasy-like manner. In the German version I found a recipe called "Elfische Schnitten aus Tyr-Hadar" ("elven slices of/from Tyr-Hadar"). I was curious and…
Kjara
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Where to get or how to make hollow sugar balls?

I'm trying to create a set of liqueur and cream filled chocolates by hand. My current idea is, having created the chocolate for the outsides, to build up layers of it on a "sugar scaffold". I can then inject the filling into the centre and melt…
Adam Wright
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How to achieve a flexible consistency on ice cream? (photos attached)

I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so flexible it hangs from the spoon without dripping even…
Adriana Morado
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What went wrong with my Chocolate Chantilly (Hervé This' recipe)

I just made Hervé This' Chocolate Chantilly and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very slightly grainy, but the taste was, well, what you might expect: watered down chocolate. Does…
Chris Steinbach
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What is the difference between cheesecake and NY cheesecake?

I believe it's density but I'm not sure. What make cheesecake a NY style? Is there different ingredients. Some people call their recipe NY Cheesecake and they are not.
Jakatak
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Why boil milk in desserts?

In desserts like panna cotta or crème brûlée, why do you always boil the milk/cream? What does boiling do to the milk?
Nicolai
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How do beets bake up in flour?

I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax egg substitutes and earth balance margarine, and can add more if a solution so dictates.…
mfg
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How to do creme brulee 'to go'?

I used to sell desserts and baked goods - I'm thinking about 'reopening'. I would like to offer creme brulee as an option since its one of the more popular desserts when I make it for friends and family. The problem is, I can't figure out how to…
rfusca
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Culinary uses for honeycomb?

On a whim, I bought real honeycomb (not the cookie type dessert) from a local shop. I tried eating it plain, but the wax makes it unpleasant and chewy. What can I do with it?
Alec
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What went wrong with this bundt cake?

I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-cake-with-almond-glaze/). Four times because the first time it came out pretty well - a…
DaveBurns
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How to make soft popsicles

Frozen juice or frozen punch freeze up as a solid block of ice. I want them to be more like a sorbet or gelato, though still solid enough to hold the shape. How might I make them softer? Either aerated, or polycrystalline without having to "do…
JDługosz
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Can I filter out vanilla bean seeds?

When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to filter them out somehow and is it something…
VoY
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How to make a dessert with dynamically opening flower petals?

Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video? I realize it requires a lot of artistic skills to do it on this level, but what is the general mechanism behind the chocolate petals…
Marek
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Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must be savoury. A pie can be with and without a lid. …
user17045
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