Category Archives: Other desserts and treats

Vanilla Cream Pastry Puffs

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This is a dessert that has been in my mind ever since I took the pastry course in September. The original recipe uses a choux pastry.  I used a store-bought puff pastry instead. The textures of the two pastries are quite different, but they both go really well with the vanilla cream. 

Makes about 8 puffs

For the vanilla cream

  • 500 mL milk (preferably full fat, but 2 % works too)
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1/2 to 1 vanilla bean
  1. Whisk egg yolks, sugar, cornstarch and 1/2 cup of milk together until no more lumps
  2. Cut vanilla bean lengthwise and scrape seeds out of bean pod, do not throw away bean pod
  3. In a pot, heat remaining milk, vanilla beans and the pod over medium heat until just boiled
  4. Whisk 1/2 of boiled milk slowly into egg mixture to temper, then pour everything back into the pot
  5. Heat until just starting to bubble, whisking constantly
  6. Take pot off the heat, remove vanilla pod 
  7. Transfer to a large bowl and let cool

To make the pastry puffs

  • 1 box frozen puff pastry (two 10 inch x 10 inch sheets), thawed
  • 1 egg, beaten
  • 1 -2 tablespoons granulated sugar or vanilla sugar 
  • Icing sugar and fruits for toppings
  1. Preheat oven to 375ºF
  2. Spread two sheets of pastry flat on a floured surface separately (if your pastry comes in a block, cut and row into 2 sheets of about 1/8 inch in thickness)  
  3. Brush one sheet with egg wash, then sprinkle evenly with granulated or  vanilla sugar
  4. Place the other sheet on top, pressing gently
  5. Cut with a round cookie cutter into circles, about 2 -3 inches in diameter
  6. Prick a few times with a fork in the middle, so they won’t puff up too much
  7. Bake for about 15 minutes until golden
  8. Let cool, then gently cut puffs in half horizontally
  9. Spoon or pipe vanilla cream in the middle
  10. Top with icing sugar and fruits

 

Original recipe of vanilla cream by Chef Marco Ropke at Vancouver Pastry Training Centre

Homemade Vanilla Sugar

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Vanilla bean…..an ingredient that can make almost any dessert more flavourful but it can be quite expensive. So why not make the best use of it ? If you have used, empty vanilla pods, you can make your own vanilla sugar very easily. Here is what you need:

  • 2-3 used,dried vanilla beans
  • 2 cups granulated sugar

Put 2-3 dried vanilla pods in about 2 cups of granulated sugar. Shake to combine and let sit in an air-tight container for at least one week before use.

You can use it to replace sugar in your cake, cookie or muffin recipes; or sprinkle it over french toasts, pancakes, pastries, etc.

Preparation time = 10 minutes

Simple Chocolate Mousse

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I just can’t get enough of chocolate, even after Christmas and New Year !  Most mousse recipes contain raw eggs which I don’t feel too comfortable with, especially with kids in the house. This recipe only uses 5 ingredients, it is much easier and doesn’t involve raw eggs.  Hope you enjoy it !

Makes about 4 servings

  • 3 ounces semi-sweet chocolate, plus about 1/2 ounce for toppings, finely chopped 
  • 1 cup heavy or whipping cream
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • 1 tablespoon of granulated sugar to adjust sweetness if desired
  1. Heat cream in a non-stick pot over medium heat
  2. Add chopped chocolate, sugar and salt, stir until smooth and chocolate all melted
  3. Turn heat off, mix in vanilla extract 
  4. Pour mixture through a fine strainer
  5. Let cool, cover and refrigerate overnight
  6. Before serving, whisk mousse using an electric mixer until soft peak is formed 
  7. Spoon or pipe into glasses then top with chopped chocolate

Sparkling Jello

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New Year is just 3 days away !  My daughter said I have to make something festive to celebrate. Last week, I came across a champagne and vodka jello recipe on Pinterest. Well…. I don’t drink and I can’t make something alcoholic for my kids, so I used Sprite instead and added some frozen berries to make it more colourful.  You can use any kind of clear carbonated drink you like.  Have a Happy New Year !

Makes about 12-16 mini jello cups, about 50 mL each

  • 2 envelopes or tablespoons unflavoured gelatin powder
  • 2 cups carbonated drink of choice (cold)
  • 200 mL water
  • 1-2 tablespoons granulated sugar if needed to adjust sweetness
  • Frozen berries, mangoes, or other fruits for decoration
  1. Sprinkle 2 envelopes of gelatin over 100 mL of water, let sit for a few minutes
  2. Add sugar to remaining water and heat until just boiled
  3. Pour hot water into gelatin mixture, stir until all dissolved
  4. Add carbonated drink, stir to mix, then pour into jello cups or bowls
  5. Add a few small pieces of frozen fruits to decorate
  6. Wrap and refrigerate until set, about 3 hours or overnight

 

 

 

Cake Pops

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This was another fun project that I did with my daughter.  She helped me make the cake balls and decorate them.  I am not a good artist, so I really admire bakers that can make beautiful and amazing cake pops, cookies and cakes.  This is just the basic recipe, you can decorate any way your imagination takes you !

To make cake pops, you need to prepare the cake, the frosting and the coating. You would also need cake pop sticks and a cake pop stand of or a styrofoam block for drying.   

Makes about 30 cake pops

For the cake

  • 1/2 cup unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1+1/3 cup self-rising flour
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 90 mL milk

For the frosting

  • 1/3 cup unsalted butter, at room temperature
  • 120 gm cream cheese
  • 1+1/2 cup icing sugar
  • 1 teaspoon pure vanilla extract

For the coating

  • 24 ounces candy melts or chocolate
  • 1-2 tablespoons vegetable oil if using candy melts

To make the cake

  1. Preheat oven to 350ºF
  2. Sift self-rising flour
  3. Using an electric mixer with the paddle attachment,  cream butter and sugar until fluffy
  4. Add eggs, vanilla and milk
  5. Add flour in 2-3 portions, mix until blended
  6. Bake in muffin tins for about 20 minutes (toothpick should come out clear when inserted in the middle)
  7. Let cake cool completely

I used muffin tins because the cake would bake more evenly and it would take less time.  You can use a loaf pan, but bake it for about 35-40 minutes.

To make the frosting

  1. Using an electric mixer, beat butter and cream cheese together
  2. Add vanilla, then icing sugar in 2-3 portions
  3. Mix until smooth

To prepare the cake balls

  1. When the cake is completely cooled, break the cake into fine crumbs with fork or fingers
  2. Gradually add frosting, a couple of tablespoons at a time, mix and knead until you can roll mixture into balls
  3. Roll cake mixture into small balls, place on a cookie sheet lined with parchment paper, cover with plastic wrap and put in fridge for at least about 30 minutes

Meanwhile, start preparing the coating

To make the coating

  1. Melt candy melts or chocolate in a bowl over a pot of simmering water 
  2. Stir in a little vegetable oil, if using candy melts,to get desired consistency and to make coating shiny

Finally ! To assemble the cake pops

  1. Dip cake pop sticks into coating about 1 inch deep
  2. Insert coated sticks into cake balls (you may need to gently reshape them into balls)
  3. Dip into coating, covering the whole cake pop
  4. Gently tap off excess coating
  5. Decorate with sprinkles while coating is still wet
  6. Stand them into a cake pop stand or a styrofoam block to dry

Peppermint Chocolate Cups

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These cute chocolate cups are perfect for a party dessert or as Christmas gifts and they are so easy to make.  You can put them in any moulds you want and decorate them.

Makes about 12 mini cups

  • 12 ounces semisweet or dark chocolate
  • 5 drops peppermint oil
  • 6 mini candy canes
  1. Melt chocolate in a bowl over a pot of simmering water at medium heat
  2. When chocolate is melted, remove from hot water, add peppermint oil, stir until smooth
  3. Spoon or pour into silicone moulds
  4. Let cool for about 30 minutes
  5. Crush candy canes and sprinkle on top of chocolate
  6. Cool until completely set, remove from moulds

Pear Cobbler

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You may have noticed, I like to make my desserts or cakes into individual servings. Instead of making a big cake, I would make 12 minis. The main advantage, especially for baking, is that you can control your baking time and temperature much better. You would need less time, and your goodies would be baked more evenly. There is also more room to play around with your toppings and decorations! This cobbler is another mini version. Top it up with ice cream or a vanilla sauce like Creme Anglaise…..A great dessert on a cold day ! 

Makes about 8 servings

For the pear fillings

  • 400 g Bartlett or Anjou pear chunks (washed, peeled cored and cut)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
  • 4 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted
  1. Coat pear chunks with lemon juice and zest
  2. Mix with brown sugar, cinnamon and melted butter

For the topping

  • 1/2 cup quick oats
  • 1/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  1. Mix oats, flour, sugar and cinnamon
  2. Add melted butter, mix until blended

To make the cobbler

  1. Preheat oven to 375ºF
  2. Spoon pear fillings into ramekins, add topping
  3. Bake on a tray for about 25 minutes, serve warm
  4. Top with ice cream or a vanilla sauce like Creme Anglaise

Coconut Milk Pudding

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This is a very yummy Asian dessert, especially if you are a fan of coconut ! You can usually find it at Chinese Restaurants.  But often, too much gelatin or cornstarch is added which makes the pudding too chewy or powdery.  This recipe is silky smooth and soft.  Super yummy !! 

Makes about 4 servings

  • 1 + 1/2 cups milk 
  • 165 mL coconut milk (1 small can)
  • 4 tablespoons granulated sugar
  • 1 envelope or tablespoon unflavoured gelatin powder
  1. Sprinkle gelatin over about 1/2 cup of milk, let sit for a few minutes
  2. Heat remaining milk, coconut milk and sugar in a non-stick pot over medium heat
  3. Stir until sugar all dissolved (doesn’t have to boil)
  4. Turn off heat, add gelatin mixture, stir until dissolved
  5. Strain and pour into bowls 
  6. Cool, then refrigerate until set, at least about 4 hours or overnight

Honey Roasted Cashews

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Cashew has always been my favourite nut. Whether is roasted or fried with chicken, I just can’t have enough of it. It is a good source of magnesium, iron, vitamin B6 and many more. However, it is also quite high in calories, so don’t eat too much at a time ……Well, it’s pretty hard with this recipe……

Total time = 10 minutes

  • 8 oz raw cashews
  • 1 + 1/2 tablespoons olive oil
  • 2 tablespoons honey
  • Pinch of salt
  1. Preheat oven to 350°F
  2. Toss cashews with oil, honey and salt
  3. Place  on cookie sheet lined with parchment paper
  4. Bake for about 10 minutes until golden brown, stirring once in between

It can be stored in an airtight container for up to one week.

Pumpkin Spice Latte

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Fall is definitely in the air now, weather is getting cooler, leaves are falling.  This is a perfect drink on a cold breezy day.  Just smelling the aroma of all the spices makes me feel warmer !

Makes 2 – 3 servings

    • 1+1/2 cups milk
    • 3 tablespoons pumpkin puree, preferably homemade
    • 1/2 cup strong brewed coffee
    • 3-4 tablespoons brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • Pinch of ground nutmeg
    • Pinch of ground cloves
    • 2 teaspoons pure vanilla extract
  1. Heat milk in a non-stick pot over medium heat
  2. Stir in sugar, coffee, pumpkin and spices
  3. Bring to a simmer, add vanilla
  4. Top with whipped cream, sprinkle with more cinnamon 

Feel free to adjust the amount of sugar and spices according to your own taste.