Pastry Cream

Pastry cream is a basic staple in the bake shop.  Think of it as a thick vanilla pudding.  Then consider lightening it by folding in some whipped cream.  Or steeping some nuts in the milk for a day or two before starting.  Set it more firmly with some gelatin.  Possibilities are endless.  Fill a donut.  […]

Basic Vanilla Pound Cake

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Back to front: lemon, vanilla and cinnamon pound cakes. If you haven’t noticed, I am a huge fan of pound cake. Huge! Other countries have their own versions, but I was raised in the American South, so for me, Southern Pound Cake is Where it is At. Baked in a tube pan or Bundt pan. […]

Chocolate Chip Cookies

One recipe, endless variations. The base of a chocolate chip cookie is just a rich brown sugar butter cookie. What makes it a chocolate chip cookie is the chocolate chips. Add what you want to the basic recipe, and make these cookies your own. Save Print Chocolate Chip Cookies   What You Need ¾ cup […]

Creme Anglaise

Creme anglaise, or English cream, is the all purpose dessert sauce.  Almost any flavor can be steeped into it or introduced using extracts/liqueurs, although the traditional flavor is vanilla. This is a rich sauce.  To lighten it, you can replace a portion of the cream with milk or half and half.  You can also use […]

Crème Brûlée

A perfect crème brûlée is a delight.  Rarely do you find a perfect one.  Maybe I can help.  Crème brûlée should be served in a shallow ramekin.  It’s rich, so 4-6 oz. is plenty. It should be brûléed (torched) right before service because part of the joy of the crème brûlée is the sensation of […]

Pots de Creme

Pots of cream; I can just see a cat (or me) licking its whiskers in anticipation.  Except I don’t have whiskers.  Honest.  At any rate, pots de creme is the name of the dessert and also the specialized container that they’re baked in. Look, here’s one now!  Pots de creme are generally very small–think espresso […]

Panna Cotta

Italy’s answer to pudding, panna cotta means cooked cream.  Unlike a true custard that is thickened with eggs, panna cotta gets its “set” from gelatin.  At its simplest, it is sweetened cream stabilized with gelatin, but you can jazz it up with zests or spices. Save Print Panna Cotta Author: onlinepastrychef   This method seems a […]

Ice Cream

This is a great neutral base and lends itself to all sorts of variations (see below for a few).  Learn this recipe, and rule the world! Notice that this base contains eggs, so it is a custard-based ice cream recipe. For a lighter, less rich ice cream, try a Philadelphia-style base. Don’t forget to add salt, […]

Crème Caramel (Flan)

Flan in Spain, creme caramel in France, yummy wherever.  Creme caramel is not quite as rich as creme brulee, but it sauces itself with caramel when plated.  Not too shabby, huh? Most of the rules for refining creme brulee apply to flan, so read the creme brulee recipe for all the tricks.  Do bake them […]