17 Macaron Flavor Recipes

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Macarons are a specialty cookie that can be made with a variety of fillings including chocolate ganache, buttercream icing and jam.

Macaron shells can also be flavored with extracts, coffee, cookie crumbs, and dried fruits.

You can make your own macaron flavors by taste testing your macaron fillings using these recipes as a base to go off of.

Avocado Matcha Macarons

Avocado matcha macarons are made with matcha powder mixed into the macaron shells. The center filling is a white chocolate ganache mixed with avocado puree. The green tea and avocado white chocolate ganache is the perfect flavor balance of bitter and sweet together.

Raspberry Macarons

Raspberry macarons are made with a buttercream based filling. The buttercream is mixed with raspberry jam to create a raspberry buttercream macaron filling. If you’re wanting a more concentrated burst of flavor, add a bit of jam to the center of the raspberry macaron

Macaron Flavor Recipes

Pumpkin Spice Macarons

Pumpkin spice macarons are made with a flavored outer shell. The outer shell has all-spice, cloves, and nutmeg mixed into the almond batter to give the macarons the “spiced” part of pumpkin spice. The pumpkin spice macaron filling is made with a butter cream base. Pumpkin puree, vanilla extract, cinnamon, and nutmeg are added to the buttercream filling. When assembling the macarons, the filling is a ring of pumpkin spice macaron filling, and then the center is a small amount of caramel sauce. These pumpkin spice macarons have a little bit of a sweet finish with the caramel sauce center.

Lemon Macarons

Lemon macarons are made with a buttercream based macaron filling. The buttercream is made by adding lemon juice and lemon zest to create the tart buttercream icing. Liquid food coloring can be added to the lemon macaron filling for more of a vibrant yellow color if desired.

Caramel Apple Macarons

Caramel apple macarons are made with an apple flavored outer shell. Granny smith apples are freeze dried, and then blended in a food processor to get a fine apple flavored powder. The powder is places into the almond flour base and mixed into the macaron shell. Once the batter has been made and piped, a sprinkle of apple powder is dusted on the tops of the macarons to let them dry into the macaron shells. The center filling is made with making a caramel sauce. There is an option of making the caramel sauce into a salted caramel sauce if desired.

Cookies and Cream Macarons

Cookies and cream macarons are made by dusting the tops of the macaron shells with cookie crumble. The buttercream based filling is made by adding vanilla extract, crushed Oreo cookies, and Oreo cookie crumble. The mixture is blended until smooth and piped into the macaron shells.

Macaron Flavor Recipes

Apple Pie Macarons

Apple pie macarons are made with an apple sauce filling and a cream cheese icing. The apple sauce filling is made with apples, brown sugar, cinnamon and nutmeg. The sauce is thickened and cooled prior to piping. The cream cheese icing is vanilla flavored. The cream cheese icing is piped around the edges of the macaron to make a ring. The apple sauce is placed in the center of the macaron. These macarons have a spiced apple and cream cheese flavor, creating apple pie tasting macarons.

Pumpkin Macarons

Pumpkin macarons are made with a flavored pumpkin outer shell. The outer shell is flavored with pumpkin spice bakery emulsion. An emulsion is similar to an extract in that it gives the flavor to the baked good. The filling is made with a buttercream flavored with pumpkin puree and cinnamon for the perfect fall macaron treat.

Chai Tea Macarons

Chai tea macarons are made with a hint of cinnamon in their outer shells. The filling of the chai tea macarons is made by heating heavy cream with chai tea. The tea is left to steep for 30 minutes to infuse the chai flavors into the heavy cream. The cream is strained, and then poured into a stand mixer with butter and powdered sugar. Cinnamon, nutmeg, cardamom, vanilla extract, and ginger are added to create the chai buttercream filling for these chai tea macarons.

Cinnamon Roll Macarons

Cinnamon roll macarons are made with cinnamon and nutmeg in their outer shells. The center filling is made with a cream cheese buttercream icing. To add a little bit more sweetness, there is a caramel sauce filling to the center filling as well.

Macaron Flavor Recipe ideas

Orange and Dark Chocolate Macarons

Orange and dark chocolate macarons are made with a vanilla bean outer shell. The center filling is a orange zest infused dark chocolate ganache. Orange dark chocolate macarons have a rich and citrus flavor. The outer shell is colored with orange gel food coloring or powdered food coloring to give it the vibrant orange color against the dark chocolate filling color.

Smoked Salmon Savory Macarons

Smoked salmon macarons are made with chives or dill on the tops of the macaron shells.

The filling of the smoked salmon savory macarons has a base of Boursin cheese, smoked salmon, lemon juice, chives, dill, and pepper to taste.

The filling is quite thick, therefore you can use the star piping tip to pipe the filling into a fancy design for your savory macarons.

Tomato Basil Feta Macarons

Tomato basil macarons are made by making macaron shells, followed by a cream cheese filling.

The filling is made by creaming together cream cheese, feta cheese, basil leaves, lemon juice, and salt and pepper to taste. Diced tomatoes are folded into the cream cheese savory macaron filling.

The macarons are assembled by placing 1 macaron shell, then adding a basil leaf, the cream cheese filling, and another macaron shell to sandwich the savory macaron together.

Smoked Salmon and Wasabi Macarons

Smoked salmon and wasabi macarons are made with a cream cheese based filling.

The wasabi powder is mixed with a small amount of water to emulsify it.

Next, the cream cheese is beaten until fluffy, and then the wasabi paste mixture is added to it.

Soy sauce, milk, and green onions are added to the cream cheese base to make this savory macaron filling.

To assemble the smoked salmon and wasabi savory macarons, the cream cheese filling is piped onto the macaron shell, and then is topped with a strip of folded smoked salmon. A small amount of cream cheese macaron filling is piped on to of the smoked salmon for the other macaron shell to hold it closed.

These macarons are not able to be frozen, and it is recommended you assemble them right before serving.

Goat Cheese Macarons

Goat cheese macarons are made with a fig compote. The figs are chopped, heated, and then cooled.

The filling is made with mascarpone cheese, goat cheese, and black sesame seeds creamed together.

To assemble the goat cheese savory macarons, pipe a ring of the creamy goat cheese mixture around the edge of the macaron shell. Add the fig compote to the center of the macaron. Top with the other macaron shell and sandwich together.

Pimento Cheese Macarons

Pimento cheese macarons are made with a mixing pimento cheese with heavy cream in a food processor until fully combined. You can even make your own pimento cheese at home for a more intense flavor for your savory macarons.

Bacon Macarons

Bacon macarons are made with a buttercream based filling. Butter is creamed with powdered sugar, and then a hint of maple syrup and vanilla extract are added. Mix in chopped pieces of bacon to create your savory macaron filling. Pipe inside your macaron shells and sandwich together for a savory bacon macaron.

Macaron Flavor Recipe ideas

Lemon Macaron Filling Recipe

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Lemon macaron filling recipe is a lemon buttercream icing that has a burst of tart lemon flavor made from fresh lemons.

Buttercream icing is one of the most sturdy icings you can fill your macarons with, therefore it holds it shape, and you’re able to make fancy designs with it.

Lemon buttercream for macarons has a sharp, pungent, and sweet taste to it. You can tone down the lemon flavor by adding a little more vanilla extract or powdered sugar. But the flavors should be balanced to give you a sweetened citrus flavor that isn’t too overpowering.

Lemon Macaron Filling Recipe

How to make designs with macaron filling

To make fancy designs in the filling of your macarons, use the star tip or closed star tip.

  1. Pipe the macarons from the edges of the macaron in a circular motion to the center of the macaron. You’ll get a couple of ridges in the filling for the macaron.
  2. Another way to get a design in the filling for macarons is to place the piping tip on the macaron shell, let a little bit of icing come out, and then lift up. Make sure to let enough icing out to give your macaron a good amount of filling. Repeat around the macaron until the entire shell has filling and then place the other macaron shell gently on top, not to crush your design.
Lemon buttercream for macarons

How to color lemon buttercream for macarons

Lemon buttercream for macarons will have a pale yellow color from the zest and lemon juice. If you want the color to be a more vibrant yellow, you can use liquid based food coloring or gel food coloring.

Lemon Macaron Filling Recipe

How to store leftover lemon macaron filling

You can store an excess lemon macaron filling in the fridge for up to 5 days, or in the freezer for up to 1 month. Thaw the lemon macaron filling in the fridge overnight to use the next day.

Lemon buttercream for macarons

Lemon Macaron Filling Recipe

How to make lemon macaron filling
Prep Time10 mins
Total Time10 mins
Course: Dessert
Keyword: icing
Yield: 40 macarons

Materials

  • 1/2 cup butter room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions

  • Cream the butter in a stand mixer until fluffy.
  • Add vanilla extract, lemon juice, and lemon zest and mix on low speed until fully combined.
  • Slowly add powdered sugar. Add up to 2.5 cups of powdered sugar until you get the desired consistency.
  • If your icing is too thick, add a little more lemon juice or a splash of milk. If your icing is too thin, add a little more powdered sugar. Your icing should be thick enough to hold its shaped once its been piped. It should not be runny, or it may drip down the sides of the macaron.

Iced Coffee with Coconut Milk Recipe

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Iced coffee made with coconut milk is a simple recipe that you can make at home that tastes rich and creamy.

Coconut milk gives iced coffee a heavy consistency, which makes the beverage full bodied.

Coconut milk is thicker than using regular milk, it’s even thick enough to use as a whipped cream substitute.

Due to it’s lush makeup, coconut milk with coffee is one of the most satisfying iced coffee’s you can drink.

Iced Coffee with Coconut Milk Recipe

Does coconut milk taste good with coffee

Having a hint of coconut with coffee is the one of the best iced coffee flavors you can have.

Coconut milk is dairy free alternative to milk that is smooth and velvety in texture.

Coconut milk goes well with coffee flavor because coffee is a strong flavor, and it complimented by the thick and soft hint of coconut flavor.

Does coconut milk taste good with coffee

What is coconut milk flavor

Coconut milk flavor tastes like a creamy milk with nuts and a wood notes throughout.

Coconut milk flavor is full bodied and is thicker than regular milk. Coconut milk flavor is not overpowering, it only has a hint of coconut.

What is coconut milk flavor

Coconut Espresso Recipe

  • chilled coconut milk
  • 2 shots of espresso, or 1/4-1/2 cup of fresh coffee
  • ice cubes

To make your iced coffee with coconut milk recipe, begin by adding 3-4 ice cubes in a glass.

Pour your freshly brewed espresso or coffee over the ice cubes to immediately chill it down. You do not need to make coffee ahead of time, the fresher the better. Ice stops the coffee from aging, which makes your iced coffee have the freshest flavor possible.

Coconut milk separates in the fridge. The top portion of the coconut milk is the thick layer, whereas the water will sink to the bottom. It’s best to use the top portion as much as possible to make your coconut espresso recipe.

Skim the coconut milk at the top of a can using a spoon. Gently add more coconut milk to your iced coffee until you have your glass full.

At this point you can add any syrups that you like if you want your iced coconut milk latte to have any extra flavor. Vanilla syrup or caramel syrup go well with coconut milk iced lattes.

Mix your iced coconut milk drink well before serving to combine the coffee and milk into a light brown color.

Serve your iced coffee with coconut milk immediately after mixing and enjoy!

Iced Coffee with Coconut Milk Recipe

Prosciutto Appetizer with Cheese

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Prosciutto appetizers are best serve with cheese to make them both filling and satisfying. Prosciutto appetizers are simple to make and only take a couple minutes of preparation.

Prosciutto appetizers with cheese will impress your guests and your taste buds! The red pepper jelly makes this simple appetizer have a bit of a bite to it, but it’s not too overdone. If you wanted to make it even spicier, you could add a leaf of Thai basil to it.

The balsamic reduction that is added to this prosciutto appetizer tones down the spiciness of the red pepper jelly. Balsamic reduction is much sweeter than balsamic vinegar, therefore the flavors of the appetizer are balanced in harmony.

Prosciutto Appetizer with Cheese

What kind of cheese goes best with prosciutto

Cheeses that go best with prosciutto are:

  • parmesan
  • gouda
  • Havarti
  • brie
  • mozzarella
Prosciutto Appetizer with Cheese

How to serve prosciutto as an appetizer

Prosciutto can be served in many different ways as an appetizer, including:

How to serve prosciutto as an appetizer

Prosciutto Appetizer with Cheese

How to make a prosciutto appetizer with cheese
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Keyword: appetizer
Yield: 15 pieces

Materials

  • 1/2 baguette sliced
  • 20 g prosciutto slices
  • 100 g gouda or Havarti sliced
  • 2 tbsp red pepper jelly
  • 2 tbsp arugula
  • 1 tbsp balsamic reduction

Instructions

  • Slice your baguette and arrange the pieces of bread on a serving plate.
  • Use a butter knife to spread red pepper jelly onto each slice of baguette.
  • Place 1 slice of gouda or Havarti cheese on top of the piece of bread.
  • Place 1-2 pieces of arugula on top of the cheese layer.
  • Add 1 piece of prosciutto on top of the arugula. Prosciutto is best presented if it is folded over onto itself. It makes the appetizer look a bit more fancy.
  • Drizzle a small amount of balsamic reduction on top of the prosciutto appetizer.
    Prosciutto Appetizer with Cheese
  • Serve immediately or store in the fridge prior to serving. Make sure to cover it with cling wrap if you need to place it in the fridge.
Prosciutto Appetizer with Cheese

Cookies and Cream Iced Coffee Recipe

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Cookies and cream iced coffee is a self-indulgent recipe you’ll want to make for yourself since it’s both creamy and satisfying. Cookies and cream iced coffee is made with cookies and cream ice cream to thicken it. Ice cream works well for thickening iced coffees.

How to make iced coffee with hot coffee

One of the critical steps in making an iced coffee recipe is pouring the espresso or freshly made coffee over ice cubes immediately.

By pouring the hot coffee over the ice cubes right after making it, the coffee stays fresh and the flavor will come through well for your iced coffee.

Make sure to pour your hot coffee over your ice in a heat proof glass or bowl to make sure nothing will break. Cheap glass has the potential to shatter with extreme temperature changes.

Once you have your chilled coffee, put some ice cubes in a glass, and add your coffee. Fill the glass with your favorite type of milk and syrups. Mix well and serve immediately.

Cookies and Cream Iced Coffee Recipe

What garnish to use for iced coffee recipe

You can put whipped cream, crush Oreo cookies, cookie crumbs, sprinkles, or chocolate shavings on top of your iced coffee recipe as a garnish.

What garnish to use for iced coffee recipe

What if you don’t have cookies and cream ice cream for your iced coffee

If you don’t have cookies and cream ice cream for your iced coffee, you can substitute vanilla ice cream, and 1/8 cup of crumbed cookies or crushed Oreo cookies.

Cookies and Cream Iced Coffee Recipe

What are the ingredients in iced coffee

The ingredients for an iced coffee are: espresso or coffee, ice, and milk. For a more thick iced coffee, ice cream can be added to the iced coffee recipe and then it’s blended together.

What is the iced coffee ratio

The iced coffee ratio is 1/3-1/2 coffee to 3/4-1/2 of milk. If you want your iced coffee to have more of a coffee taste to it, use a 1:1 coffee to milk ratio. If you want more of a hint of iced coffee, use a 1:3 ratio of coffee to milk.

Cookies and Cream Iced Coffee Recipe

How to make a cookies and cream iced coffee at home
Prep Time5 mins
Total Time5 mins
Course: Drinks
Keyword: beverage
Yield: 1 Iced coffee

Equipment

  • blender

Materials

  • 2 espresso shots or 1/4 cup coffee
  • 3 ice cubes
  • 1/2 cup cookies and cream ice cream
  • 1/3 cup milk

Instructions

  • Assemble your blender and add ice cubes to the bottom of it.
  • Pour the espresso or coffee over the ice cubes. This step is critical to chill the coffee immediately after making it so it stays fresh.
    Cookies and Cream Iced Coffee Recipe
  • Pour milk into the blender and add ice cream.
  • Blend for 45 seconds – 1 minute.
  • Check the thickness and taste of your cookies and cream iced coffee recipe. If it's too thin, add a little more ice cream. If it's too thick, add a little more milk. Blend again for another 30 seconds.
  • Pour your cookies and cream iced coffee into a glass and serve immediately.

Best Cookies and Cream Ice Cream Recipe

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The best cookies and cream ice cream recipe is creamy, decadent, and will have you coming back for more!

Our cookies and cream ice cream recipe can be made up in about 5 minutes of prepartion time, and only 25 minutes churning in the ice cream maker.

Once it comes out of the ice cream maker, it’s more like soft serve ice cream. The consistency is perfect for placing the ice cream in between 2 cookies to serve as an ice cream sandwich.

Best Cookies and Cream Ice Cream Recipe

I recommend using the Cuisinart Pure Indulgence Ice Cream Maker.

You freeze your ice cream bowl for 24 hours, then place it in your ice cream maker.

Place your plastic mixing part inside the bowl, and then put the lid on.

There’s only 1 button of on and off.

They make it simple to make ice cream in about 20-25 minutes. Make sure to set up your ice cream maker in a different room that you can close the door. Churning ice cream is a loud process, but once it’s done, you’ll love making ice cream!!

cookies and cream ice cream

What kind of cookies should you use for cookies and cream ice cream

Oreo’s are the best cookie to use for cookies and cream ice cream. They have the sweet icing center, with the crunchy cookie on the outside. The flavor is to die for when using Oreo’s for cookies and cream ice cream.

What kind of cookies should you use for cookies and cream ice cream

What flavor is cookies and cream

Cookies and cream flavor is a combination of vanilla as the base, and crushed cookies throughout the vanilla mixture. When making cookies and cream icing, the ice cream base flavor is vanilla ice cream with crushed cookies. When making cookies and cream icing, the buttercream is flavored with vanilla, and then has crushed cookies mixed into it.

What flavor is cookies and cream

Best Cookies and Cream Ice Cream Recipe

How to make cookies and cream ice cream recipe at home
Prep Time10 mins
Churn time25 mins
Total Time35 mins
Course: Dessert
Keyword: ice cream
Yield: 4 cups

Materials

  • 2 cups milk
  • 2 cups heavy cream cold
  • 1 cup sugar granulated
  • 3 tsp vanilla extract
  • 100-150 g cookies quartered and crushed

Instructions

  • Freeze your ice cream bowl for 24 hours.
  • In a large bowl, combine milk, heavy cream, sugar and vanilla extract. Mix well until sugar is completely dissolved.
  • Set up your ice cream maker. Place your frozen ice cream bowl in the ice cream maker. Turn on the ice cream maker.
  • Pour the ice cream mixture into the churning frozen bowl.
  • Let the ice cream churn for 20 minutes.
  • In the meantime, cut your cookies into quarters. Take a large mallet and crush the cookies into smaller pieces.
    cookies for cookies and cream ice cream
  • Add the crushed cookies after the ice cream has churned for 20 minutes. Churn for another 5 minutes to let the cookies completely combine into the ice cream.
    cookies and cream ice cream in ice cream maker
  • When the cookies and cream ice cream has finished churning, place it in an airtight container in the freezer for 3 hours prior to serving. You can still serve it right away after churning, the ice cream will be more like soft serve coming right out of the ice cream maker.
    creamy cookies and Cream Ice Cream Recipe

Notes

*Cookies and cream ice cream is the perfect ice cream to use for ice cream sandwiches. Keep a couple of your cookies to serve as ice cream sandwiches for a special treat!

Mini Mille Feuille Recipe

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What is Mille Feuille

Mille Feuille translated means a thousand layers. The translation of mille feuille is referring to the puff pastry layers of butter that are laminated in the process. Mille feuille is a dessert that is made up of layers of puff pastry, vanilla custard, and is topped with royal icing and dark chocolate. Mille feuille is decorated on top of the dessert using slits with a knife, giving it a signature look.

how to make mini mille feuille
mini mille feuille recipe

Mini Mille Feuille Recipe

How to make mini mille feuille dessert.
Prep Time2 d
Active Time25 mins
Total Time2 d 25 mins
Yield: 30 mille feuille

Materials

Puff Pastry

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup all purpose flour

Vanilla Custard

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Royal Icing

  • 2 egg whites room temperature
  • 2 tsp lemon juice
  • 350 g icing sugar

Chocolate

  • 60 g dark bittersweet chocolate

Instructions

Puff Pastry – Day 1

  • Measure flour and salt in a large mixing bowl.
  • Cut in cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Wrap the dough in cling wrap. Chill dough for 30 min.
  • Mix room temperature butter and flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" in thickness. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used. We only need half of the puff pastry recipe. Cut it in half, and place the other half in the freezer. Your puff pastry will keep in the freezer for 1-2 months. Keep the puff pastry in the fridge until you're ready to bake it.

Vanilla Custard – Day 1

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk as well.
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch to the egg yolks and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan by placing a sifter or strainer on top of your saucepan. Pour the mixture through the strainer and into the saucepan. Place the saucepan back on the heat source on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk (~5 minutes).
  • Cook for 1 more minute after it has started to thicken.
  • Remove the vanilla custard from the heat and add the butter. Whisk the butter until it has fully melted into the custard.
  • Let the custard cool until the pot can go in the fridge. Place a plastic wrap on top of the custard to prevent a film from forming.
  • Chill the vanilla custard for 2 hours before using, or overnight until you're ready to make your mini mille feuille.

Day 2

  • Preheat your oven to 400 degrees F.
  • Remove your puff pastry from the fridge (remember to only use half of the dough we made) and roll it out. Roll the dough into a long rectangle. It should be as thin as you can possibly make it. It should be ~1/4" in thickness or less.
  • Cut the puff pastry on a cutting board into 3 equal portions.
  • Using a large baking pan, place parchment paper on the baking pan to line it.
  • Place puff pastry on the baking pan (usually only 2 pieces fit on the baking pan).
  • Place another layer of parchment paper on top of the puff pastry.
  • Put another baking pan on top of the puff pastry. You'll be using this is weigh down the puff pastry in the oven. This is critical, because you want your puff pastry as thin as possible for your dessert.
  • Bake the puff pastry for 18- 25 minutes until golden brown in color.
  • Place the puff pastry on a wire rack until full cooled.

Royal Icing – Make right before assembling

  • In a stand mixer, place egg whites and lemon juice and beat on high for 30 seconds.
  • Slowly add icing sugar into the stand mixer and beat on medium speed for 7-10 minutes until royal icing has a sheen or gloss to it. The icing should be thick. Adjust as needed with more icing sugar.

Chocolate – Make right before assembling

How to assemble Mini Mille Feuille

  • Cut the puff pastry into 1.5" squares or a size that you're happy with. Each mini mille feuille will have 3 squares of puff pastry to make 1 dessert.
    how to assemble mini mille feuille
  • Use a cupcake liner for each dessert to be assembled in. Place 1 square into the bottom of each cupcake liner.
  • Place custard into a piping bag fitted with a medium circle nozzle.
  • Pipe custard in circles onto the square of the puff pastry. Typically it looks nice if you pipe 4 circles of custard on the square.
    how to pipe custard for mille feuille
  • Add another square of puff pastry on top of the custard you just piped.
    how to assemble mille feuille recipe
  • Place another layer of custard, and then top again with your final square of puff pastry.
  • Place the royal icing in a piping bag fitted with a small circle nozzle.
  • Pipe royal icing on top of your puff pastry square. The royal icing will be sturdy enough not to fall off the edges of the dessert. Make sure you have clean lines for your icing so it stays intact on top of your dessert.
  • Pipe lines of chocolate on top of the royal icing. Pipe at least 3 straight lines on each dessert.
    how to make mille feuille at home
  • Using a sharp knife perpendicular to your lines that you piped, cut a slit through the chocolate layers gently to create a wave effect. Cut 2-3 slits per dessert.
    how to make decorative lines on dessert
  • Store your mini mille feuille in the fridge until you're ready to serve it. Mini mille feuille will stay good for 2-3 days in the fridge, but it is better to serve it the same day you assemble it.
    how to make mini mille feuille
best mille feuille recipe
mille feuille translation

Best Mint Chocolate Chip Ice Cream Recipe

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The best mint chocolate chip ice cream recipe you’ll ever try is creamy, with chunks of chocolate throughout and finishes off with a hint of peppermint.

Mint chocolate chip ice cream can be made with dark chocolate chips or milk chocolate chips. You can choose to make it with mini chocolate chips, which will make the ice cream look uniform and professional. If you are using regular chocolate chips, it’s best to chop them up into smaller pieces for your mint chocolate chip ice cream.

To churn your ice cream, you don’t need anything too fancy. I recommend using the Cuisinart Pure Indulgence Ice Cream Maker. You freeze your ice cream bowl for 24 hours, then place it in your ice cream maker. Place your plastic mixing part inside the bowl, and then put the lid on. There’s only 1 button of on and off. They make it very simple to make ice cream in about 20-25 minutes. Make sure to set up your ice cream maker in a different room that you can close the door. Churning ice cream is a loud process, but once it’s done, you’ll love making ice cream!!

best mint chocolate ice cream recipe

Peppermint extract vs Mint extract for mint chocolate chip ice cream

Peppermint extract is made from purified peppermint oil, whereas mint extract is made from a variety of mint plants. Peppermint extract has more of a finish and stronger flavor to it than mint extract. It’s better to use peppermint extract in mint chocolate chip ice cream due to the stronger and more concentrated pure peppermint oil flavoring.

best mint chocolate chip ice cream recipe

What milk to use for mint chocolate chip ice cream

Typically I use 2 % milk for this recipe, but you could use homo, or 1% milk. However, milk can be substituted to fit your own needs.

vegan mint chocolate chip ice cream

How to make mint chocolate chip ice cream vegan

If you wanted to make mint chocolate chip ice cream recipe vegan, you can substitute the milk for oat milk, or almond milk. Substitute the heavy cream for coconut milk. Substitute chocolate for your favorite vegan chocolate.

What flavor is mint chocolate chip ice cream

Mint chocolate chip ice cream has a minty fresh flavor to it, with chocolate bits throughout the ice cream that balance the flavors of chocolate and mint together. Mint chocolate is one of the most desired ice cream flavors in North America.

best mint chocolate chip ice cream recipe

Best Mint Chocolate Chip Ice Cream Recipe

How to make the best mint chocolate chip ice cream recipe at home
Prep Time10 mins
Churning Time20 mins
Course: Dessert
Keyword: ice cream
Yield: 4 cups

Equipment

  • Ice Cream Maker

Materials

  • 2 cups milk 1% or 2%
  • 2 cups heavy cream chilled
  • 1 cup sugar granulated
  • 1 tsp vanilla extract
  • 1-2 tsp peppermint extract
  • 10-15 drops green food coloring optional
  • 1 cup chocolate chips chopped

Instructions

  • In a large bowl, combine milk, heavy cream, and sugar. Mix well until sugar is completely dissolved.
  • Add vanilla extract and 1 tsp of peppermint extract. Taste test the mixture. If you would like a stronger mint flavor, add 0.5 tsp more, taste test again. You can go even further and add another 0.5 tsp of peppermint extract. Usually 1 tsp of peppermint extract is enough to give a hint of flavor, which is what I normally use.
  • Add a few drops of food coloring and mix well. Keep adding only a couple of drops of food coloring until you're happy with the green color of your ice cream.
    Mint Chocolate Chip Ice Cream Recipe
  • Your ice cream maker bowl needs to be frozen for 24 hours before using it. Once your bowl is chilled, set up your ice cream maker. I use Cuisinart's Ice cream maker which only has 2 plastic parts, one sits in the bowl to mix, and 1 as a lid.
  • Turn your ice cream maker on. Pour your ice cream mixture into the frozen bowl. Let it churn for 10 minutes.
  • While your ice cream is churning, chop up your chocolate chips. Chocolate chips are a little big for ice cream, so you could use mini chocolate chips instead if you like.
  • After 10 minutes of churning, add in your chocolate chips.
    Best Mint Chocolate Chip Ice Cream Recipe
  • Let your ice cream churn for another 10 minutes.
    Best Mint Chocolate Chip Ice Cream Recipe
  • Turn off your ice cream maker. Remove the ice cream from the frozen bowl, into an air tight container. Place it in the freezer for 3 hours prior to serving.
    mint chocolate chip ice cream
how to make Mint Chocolate Chip Ice Cream Recipe

Vegan Raspberry Mousse Without Gelatin

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Vegan raspberry mousse is a light, creamy dessert made with coconut milk. Coconut milk is heavy and creamy enough to fluff up the raspberry mousse without using gelatin.

Our vegan raspberry mousse is the perfect dessert to serve on a hot summer day. I recommend mixing it together only just before serving. The raspberry puree can sink to the bottom of the dessert if it sits for a few hours, but you can easily mix it back together right before serving.

Vegan Raspberry Mousse Without Gelatin

Before you make this vegan raspberry dessert, make sure you take a look at what coconut milk you will be working with.

Brands like Thai Kitchen have the coconut milk and coconut water separated very well, so you can make this dessert in about an hour.

But if you’re using a brand of coconut milk that isn’t already separated, you’ll have to place the coconut milk in the fridge overnight.

The following day you can spoon the coconut milk off of the top of the can to use for your vegan raspberry dessert.

Vegan Raspberry Mousse Without Gelatin

Vegan Raspberry Mousse Without Gelatin

How to make vegan raspberry mousse without using gelatin.
Prep Time1 hr
Total Time1 hr
Course: Dessert
Keyword: dessert, mousse
Yield: 3 cups

Materials

  • 2 cans full fat coconut milk
  • 12 ounces raspberries frozen
  • 1/4 cup water
  • 2/3 cup sugar

Instructions

  • Separate the coconut milk from the coconut water. If you're using brands like Thai Kitchen – they separate very well and you can easily pour the coconut water out of the can. You can use the coconut water for another recipe. We only need the coconut milk. If you're using a brand that isn't easily separated, place the coconut milk in the fridge overnight. Then use a large spoon to gently remove the top portion of creamy coconut milk for your recipe. The coconut water will be on the bottom of the can.
  • When you've separated your coconut milk, you can start prepping for your raspberry puree. Place the coconut milk back in the fridge.
  • Place frozen raspberries, water, and sugar in a medium saucepan and cook on medium heat until all of the raspberries have melted into the sauce. The sauce will be finished when it starts bubbling (5-7 minutes).
  • Remove the sauce from the heat source. Let it cool down to room temperature (1 hour).
  • Puree the raspberry sauce in a blender.
  • Place a large bowl with a mesh sieve on top of it. Pour the raspberry sauce through the mesh sieve to strain all of the seeds out. You'll have to use a spoon to get all of the sauce through the sieve which will take a few minutes. Push the seeds out of the way to let the sauce drain through.
  • When all of the sauce has come through the sieve you are left with raspberry puree. Discard the raspberry seeds.
  • Place the chilled coconut milk in a stand mixer and mix on low-medium for 5-7 minutes. The coconut milk will become fluffy and light when it's finished mixing. It should resemble the consistency of pudding.
  • Add the raspberry puree to the whipped coconut milk. Use a spatula to gently fold in the raspberry sauce. The mixture will turn a beautiful pink color without any white in it when you are done mixing.
  • Serve immediately, or store in the fridge for up to 3 days.
Vegan Raspberry dessert

Chocolate Eclair Recipe with Custard Filling

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Chocolate eclair recipe is made with vanilla custard filling, and is topped with chocolate glaze. A classic eclair recipe for you to fall in love with!

To make your ecliars stand out of the norm, try topping them with something extra special. This will make your eclairs memorable and remarkable to your guests.

What can you top eclairs with

After you dip your eclairs in chocolate glaze for their topping, you can also add a few other foods to make them stand out.

  • finely chopping nuts (peanuts, pistachios)
  • sprinkles
  • gold dust
  • white chocolate drizzle
  • finely chopped candy (candy canes)
What can you top eclairs with

Why do you dip eclairs in chocolate glaze instead of spooning it on

Dipping eclairs into their chocolate glaze gives the chocolate a seamless and even look to the glaze. If you were to spoon the glaze on the eclair, it would drip all the way down the edges of the eclair, which will not look as nice as a perfect edge.

Make sure to submerge only the top half of the eclair, so you get only half of the eclair with glaze, and the other half showing the golden baked eclair pastry.

Chocolate Éclair Recipe with Custard Filling

How to fill eclairs without cutting them

  1. Use a large metal piping tip and press it into the bottom of your eclair making 3 holes. Make one in the middle, and 2 on the ends.
  2. Fit the piping bag with the piping tip and fill the bag with custard for your eclairs.
  3. Pipe the custard into the 3 holes until you feel the resistance that there is no more custard that will fit into the eclair.
  4. Wipe the excess off the bottom of the eclair using a paper towel.
  5. Repeat for the next eclair to be filled.
How to fill eclairs without cutting them

How to fill eclairs without piping bag

To fill eclairs without a piping bag, cut the eclairs in half.

If you want the piped look for your eclairs, you can fill a sandwich plastic bag with your custard and cut the corner off of the pipe. Pipe the eclairs. Do not overfill the plastic bag with custard or you’ll get a big mess of custard coming out the top as you pipe!

Another option is to use a large spoon to gently place the custard in the bottom half of the cut eclair. Spoon enough on the half cut eclair so it’s at least 1/2″ thick. Place the top half of the eclair pastry on top of the custard and serve!

Chocolate Eclair Recipe with Custard Filling

How to make a chocolate topped eclair with vanilla custard filling
Prep Time2 hrs
Active Time40 mins
Chilling time2 hrs
Total Time4 hrs 40 mins
Course: Breakfast, Dessert
Yield: 30 eclairs

Materials

Vanilla Custard Filling for Eclairs

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup corn starch
  • 1 tbsp butter unsalted
  • 2 cups milk

Chocolate Glaze for Eclairs

  • 100 g whipping cream
  • 120 g dark chocolate
  • 20 g butter unsalted

Éclair Pastry Dough

  • 3/4 cup water
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 tsp sugar granulated
  • 1 tsp salt
  • 1 cup bread flour sifted
  • 3-4 eggs

Instructions

Vanilla Custard Filling for Eclairs

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch to the egg yolks and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the vanilla éclair custard from the heat and add the butter. Whisk the butter has fully melted into the custard.
  • Let the custard cool until the pot can go in the fridge. Place a plastic wrap on top of the custard to prevent a film from forming.
  • Chill the éclair custard for 2 hours before using.

Chocolate Glaze for Eclairs

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your dark chocolate into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled (~1 hour).

Eclair Pastry Dough

  • In a medium saucepan over medium heat add butter, milk, water, sugar and salt to the saucepan.
  • When the butter is full melted, let it come to a boil. Reduce heat to medium low and add the bread flour.
  • Mix the bread flour well to let it combine into a ball using a wooden spoon. Keep mixing it for the next 3-4 minutes. The ball should come away from the sides of the saucepan with ease.
  • Remove the saucepan from the heat and transfer the éclair pastry dough to a stand mixer fitted with the paddle attachment.
  • Mix the dough in the stand mixer on low speed for 3 minutes.
  • Add an egg and mix until fully combined. Add the other 2 eggs the same way until it's fully combined.
  • If the dough is wet, soft, and has an even consistent surface, you don't need to add another egg, your dough is finished. If the dough is a bit on the drier side, add another egg.
  • Fit a piping bag with a 1/2" round or star tip. Add eclair pastry dough to the piping bag.
  • Pipe eclairs onto a silicone baking mat. They should be about 4" long and 3/4" in thickness. Space the eclairs 1.5-2" apart from one another so they have enough room to puff up in the oven.
  • Bake at 425 degrees F for 10 minutes. Reduce the heat to 325 degrees F and bake for 30 minutes. The eclairs should be a medium brown color.
  • As soon as the eclairs come out of the oven, poke them 2 times each with a toothpick. This lets the steam out of the eclairs so they will maintain their shape and not deflate from the trapped steam inside.
  • Cool the eclairs on a wire rack.

How to assemble the chocolate eclairs with custard filling

  • Decide how you will fill the eclairs.
    One way is to cut the eclairs in half, and pipe the custard in the center. Sandwich the eclairs together for the finished look.
    Another option is to pipe them by using a large circle metal piping tip and poking 3 holes on the bottom of the eclair. Then press the piping tip into each of the circles and pipe the vanilla eclair custard them. Wipe the excess with a paper towel.
  • Dip the top of the eclairs into the chocolate eclair glaze.
  • Serve your Chocolate Eclairs with custard filling immediately.
    Store any leftovers in the fridge and serve the same day or the following day.

Notes

*Vanilla custard eclair filling can be made 1 day in advance. Vanilla custard eclair filling stores in the fridge for up to 3 days.
 
*Chocolate eclair glaze can be made 1 day in advance to assembling the eclairs. Chocolate eclair glaze can be stored in the fridge for up to 1 week.
 
*It is recommended to make the vanilla custard éclair filling and chocolate éclair glaze the day before you want to assemble the eclairs.*
 
*The day you would like to serve the eclairs, make the pastry, bake them, and fill the eclairs. They will stay fresh for the day or store in the fridge overnight.*
Chocolate Eclair Recipe with Custard Filling