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.

253 questions
14
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6 answers

Why do chefs use Gold and Silver Leaf?

I don't cook myself, but I watch a fair few cooking shows. Recently the theme of gold and silver leaf has been quite recurring. My first thought was "Well it can't be actual gold. Who would eat gold?" But it looked very shiny and metallic; like it…
WendiKidd
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13
votes
2 answers

How do you make the shell for this dinosaur egg dessert?

I found this very interesting dessert online: How can I make this? In particular, how would you make the eggshell?
user1877600
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11
votes
4 answers

Which cuisines (besides Hungarian) have a tradition of serving savory desserts?

About 20 years ago my wife and I were poor, and we went on a very cheap coach trip to Hungary for a holiday. The hotel meals always finished with a rather uninteresting savoury dessert. I researched the matter and found that there is a tradition of…
klypos
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9
votes
1 answer

How to make stronger colors in three part pannacotta?

This weekend I tried to make a three part pannacotta. It was one layer of rasberry pannacotta, one layer of vanilla and one layer of mango/lime. The taste was a positive surprise but I was not very happy with the colors. The yellow color of…
henwil
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3
votes
1 answer

Can I add peanut butter to cook and serve pudding to make peanut butter pie? If so, do I use less liquid?

I'm wanting to make a peanut butter pie using vanilla cook and serve pudding. Can I do this and would I need to use less liquid?
Brutasfatboy
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3
votes
1 answer

Adjusting dessert recipes to accomodate a larger slow cooker

I have a recipe for Mississippi Mud cake that calls for a 3.5 qt slow cooker. I own a 6 qt. Do I need to double the recipe?
maria
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3
votes
1 answer

What are the proper steps to add the vermicelli in making dessert shemai?

I am trying to make lachchha shemai. Should I put the vermicelli after taking the boiled milk away from the burner or should I put the vermicelli when the milk is being boiled over the burner?
awalin sopan
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2
votes
1 answer

Books on advanced desserts?

So I got hooked onto "advanced" (dunno how to call it correctly) dessert making and that primary comes from two books that I accidentally got hold of: "Daren Purchese - Sweet studio" "Cheryl Wakerhauser - Modern French Pastry". Now I would like…
gerasalus
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2
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0 answers

What makes a pavlova empty inside?

I've been living in the US for several years and often make a pavlova for my friends at dinners. I made one this Christmas and it was probably the first I made that didn't collapse in on itself! I was pretty happy about that - baked at 200 deg F…
Ben Smith
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2
votes
2 answers

Tiramisu tastes bitter. How to fix this

I made Tiramisu but the expresso was too strong. It tastes bitter. Is there anything I can do to counteract this?
Guest7
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2
votes
1 answer

can I roast the nuts before I make a maple candied walnuts

Can I roast nuts for flavor before I make my maple candied walnuts? The recipe says raw nuts. I want to roast the nuts before I put in the maple candied walnuts recipe. Will that make the nuts overcooked
Doug Reed
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2
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1 answer

The sugar mixture of my baklava did not melt

The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up. No luck. It's like the sugar granuals crunch as your chewing. Why? Baked at 350 for 45min. It was…
Kimber
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2
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2 answers

How to make chocolate fondant?

I am willing to add a 2-3mm thick chocolate fondant coating to my home made biscuits. I believe this is very common, but I have no idea how to do this. The fondant should be pretty solid (not liquid or fluffy), opaque and should not melt at room…
linkyndy
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1
vote
1 answer

North African Dessert-Alexandria

I had a North African dessert when I was in Montreal called an Alexandria. I've searched high and low, but haven't been able to find an ingredient list, recipe, or any information on the dessert's origins. Does this dessert go by another name? It…
Rosie
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0
votes
1 answer

Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?

A common dessert in my family is a mix of crushed biscuit, chopped walnuts, coconut, cocoa, and condensed milk. It's mixed, flattened into a square dish and placed in the fridge for a couple of hours, after which it is quite solid. I have always…
user17950
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