Raspberry Mousse Recipe

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Raspberry mousse recipe is a mouthwatering, sweet dessert that is even better than chocolate mousse. Raspberry mousse is unique in that there are no eggs needed for this whipped cream based mousse.

Using pureed raspberry mixture, the raspberry flavor is strained to only its juice. The juice is then infused into heavy whipped cream, creating a light, and very flavorful raspberry mousse.

Our raspberry mousse recipe is able to be used as an entremet (layered dessert) or as a dome cake as shown below. If you’re up for more of a challenge the next time you make raspberry mousse, give one of them a try.

If you’re wanting to use raspberry mousse as a cake filling, this one works particularly well because its quite thick and firm. It’s easily spreadable, yet very thick and able to hold its shape well.

You can also freeze our raspberry mouse recipe, it keeps in the freezer for up to 1 month. Thaw in the fridge overnight.

Raspberry Mousse Dome entremet Recipe

Why do you have to mix raspberry mousse gently

Whipping heavy cream in a stand mixer creates air, which makes the cream expand, and be light and fluffy. By mixing the raspberry mousse gently, you retain all of the air you have created, and you keep the volume of mousse you’ve made. If you rapidly mix the mousse, this can deflate the whipping cream, causing the dessert to be heavy and much smaller in volume.

Raspberry Mousse for Entremet
raspberry mousse recipe

Raspberry Mousse Recipe

Step by step guide how to make raspberry mousse
Prep Time6 hrs
Active Time10 mins
Total Time6 hrs 10 mins
Course: Dessert
Keyword: dessert
Yield: 8 servings

Materials

  • 12 oz raspberries frozen
  • 1/4 cup water
  • 2/3 cup sugar granulated
  • 2 1/4 tsp gelatin 1 package
  • 1/4 cup water

Instructions

  • In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
    Raspberry Mousse for Entremet recipe
  • In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
    Raspberry Mousse for Entremet dome cake recipe
  • Remove the mixture from the heat source and place into a blender to purée.
    Raspberry Mousse for Entremet recipe
  • Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
  • Cool the raspberry mixture to room temperature.
  • Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
  • Whip the cream until stiff peaks form (5-7 minutes).
  • Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers.
    Raspberry Mousse for Entremet
  • Chill the raspberry mousse for 4 hours before serving.
raspberry mousse recipe
raspberry mousse used in an entremet dessert with mirror glaze
raspberry mousse recipe
entremet

Raspberry Mousse Dome Recipe

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Raspberry mousse dome recipe is made using half sphere silicone molds. The center of the raspberry mousse dome cake is filled with luscious white chocolate ganache. The dome cake case is made out of a shortbread cookie.

You could also use a different cake base if you wanted. A cookie crumble cake base would also work well with raspberry mousse.

Raspberry mousse by itself is incredibly decadent and satisfying. The shortbread cookie tones down the sweetness a little, giving it a more balanced flavoring.

For garnishing your raspberry dome cake, you could add a chocolate decoration, fresh raspberries, or a mint leaf.

Raspberry Mousse Dome entremet Recipe

Raspberry Mousse Dome Cake Recipe

How to make a raspberry mousse dome dessert.
Course: Dessert
Keyword: dessert
Yield: 8 servings

Materials

Shortbread Cookie Dome Cake Base

  • 3/4 lb butter room temperature
  • 3/4 cup sugar granulated
  • 2 3/4 cup flour all-purpose
  • 1/4 tsp salt

White Chocolate Ganache Filling

  • 140 g white chocolate melting wafers
  • 80 ml heavy cream
  • 1 tbsp butter unsalted

Raspberry Mousse

  • 12 oz raspberries frozen
  • 1/4 cup water
  • 2/3 cup sugar granulated
  • 2 1/4 tsp gelatin 1 package
  • 1/4 cup water

Instructions

White Chocolate Ganache Center Filling for Dome Cake

  • Place chocolate in a heat proof bowl.
  • Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
  • Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
  • Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.
    White Chocolate Ganache Filling for Entremet

Raspberry Mousse for Dome Cake

  • In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
    Raspberry Mousse for Entremet recipe
  • In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
    Raspberry Mousse for Entremet dome cake recipe
  • Remove the mixture from the heat source and place into a blender to purée.
    Raspberry Mousse for Entremet recipe
  • Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
    Raspberry Mousse for Entremet cake recipe
  • Cool the raspberry mixture to room temperature.
  • Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
  • Whip the cream until stiff peaks form (5-7 minutes).
  • Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your dome cake.
    raspberry mousse dome cake recipe

Shortbread Cookie Dome Cake Base

  • In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
  • Slowly add flour and salt and cream together.
  • Press the cookie base into a 9"x13" pan lined with parchment paper.
  • Bake for 16-20 minutes at 350 degrees F.
    Shortbread Cookie Dome Cake Base
  • Cool the cookie base. Make cut outs of your cookie base once it has cooled for your raspberry dome cake.
    base for entremet cake

How to assemble Raspberry Mousse Dome Cake

  • You will have enough for 8 half sphere raspberry dome cakes. Reuse your half sphere molds as needed.
  • Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
  • Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
    How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze
  • Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
  • Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
    raspberry mousse dome cake recipe
  • Place the raspberry mousse dome cake in the freezer overnight.
  • Remove the raspberry mousse dome cake from the silicone mold.
    raspberry mousse dome cake
  • Serve immediately. Freeze the raspberry mousse dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The raspberry dome cake is good for up to 1 month in the freezer.
raspberry mousse dome cake
raspberry mousse dome cake with chocolate mirror glaze

Entremet Cake Recipe with Mirror Glaze

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Entremet Cake recipe is made with chocolate mirror glaze, decadent raspberry mousse and a white chocolate ganache filling.

The bottom of the entremet is made with a shortbread cookie.

You can substitute our choices by using any of the examples below to create your own entremet recipe.

Entremet Cake Recipe with Mirror Glaze

What is an entremet

An entremet is “dessert” translated from French. An entremet is a dessert that has several layers to it.

What are the components of an entremet cake recipe

Cake Base

The cake base of an entremet is the bottom layer of the entremet. 

Cake Base examples for entremet:

  • Shortbread cookie
  • Cookie crumble crust
  • Graham cracker crust
  • Sable breton
  • Praline Feuilletine
  • Dacquoise

Body

The body of the entremet is the main composition of the dessert. There can be a few layers of body in an entremet cake, especially if it is prepared in a 9″ spring form pan.

Body examples for entremet:

  • Mousse – made with gelatin so it stays firm
  • Sponge cake – vanilla, chocolate, etc.
  • Syrup soaked cake – (cointreau, orange, stout, amaretto, lemon, raspberry)
Entremet dome Cake Recipe with Mirror Glaze

Filling

The filling of the entremet is one of the layers in the entremet recipe. The filling can also be the center of a dome entremet recipe.

  • Chocolate ganache
  • Curd
  • Pastry cream
  • Jam
  • Panna cotta

Coating

The coating of an entremet is the outer layer that coats the body of the entremet. It’s also known as the topping of a cake.

  • Dark chocolate glaze
  • Mirror glaze
  • Chocolate ganache
  • Salted caramel glaze
  • Raspberry glaze
  • Caramel glaze

Garnish

The garnish of an entremet is to add decoration to the entremet cake recipe. It’s not necessary, but it does add appeal and makes the dessert eye catching for your guests.

How to make an entremet dome cake recipe

To make an entremet dome cake, prepare the entremet in a silicone half sphere mold.

  1. Press the body of the entremet into the silicone half sphere mold, making sure to fill all of the crevasses.
  2. Place the center filling of the entremet using a melon baller. At this point you can put more of the body around the center filling. An option too is to put the body component completely over the center filling to cover it. The center looks well presented this way.
  3. Prepare your cake base for your entremet. You can bake the crust in a 9″x13″ pan, and then let it cool down. Use a cookie cutter or glass to “cut” out a perfect circle that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit.
  4. Place the cake base cut out onto the silicone half sphere mold. Press it in well so it sticks to the body composition of the entremet.
  5. Place the entremet dome cake in the freezer overnight.
  6. Remove the silicone mold from the entremet. Use your fingers to gently pry the mold from the body of the entremet. Press down on the top of the silicone mold to remove the entremet.
  7. Place the entremet on a wire rack with a plate underneath to catch any drippings.
  8. Pour your glaze coating over your entremet.
  9. Add your garnish to the entremet and serve immediately. If it’s too hard to serve, let it thaw for about 10-15 minutes before serving.
How to make Entremet dome Cake Recipe with Mirror Glaze

Entremet Cake Recipe with Mirror Glaze

How to make an entremet cake recipe with chocolate mirror glaze
Prep Time21 hrs
Active Time18 mins
Total Time21 hrs 18 mins
Course: Dessert
Keyword: dessert
Yield: 8 servings

Materials

Shortbread Cookie Cake Base for Entremet

  • 3/4 lb butter room temperature
  • 3/4 cup sugar granulated
  • 2 3/4 cups flour all-purpose
  • 1/4 tsp salt

White Chocolate Ganache Filling for Entremet

  • 140 g white chocolate melting wafers
  • 80 ml heavy cream
  • 1 tbsp butter unsalted

Raspberry Mousse for Entremet Recipe

  • 12 oz raspberries frozen
  • 1/4 cup water
  • 2/3 cup sugar granulated
  • 2 1/4 tsp gelatin 1 package
  • 1/4 cup water
  • 1 1/2 cups heavy cream

Chocolate Mirror Glaze for Entremet

  • 38 ml water
  • 4 tsp gelatin
  • 2/3 cup water
  • 2/3 cup heavy cream
  • 1 cup cocoa powder unsweetened
  • 280 ml sugar granulated or fine

Instructions

Chocolate Mirror Glaze for Entremet

  • Place 38 ml water and gelatin together in a small bowl to bloom gelatin. Let stand for 5 minutes.
  • Using a whisk, mix together cocoa powder and 2/3 cup of water in a medium saucepan on medium heat. Make sure all of the clumps are removed, and it should become the consistency of paste.
  • Add a couple of tablespoons of the heavy cream to mix into the cocoa powder. Whisk until it has combined.
  • Add the rest of the heavy cream and mix with a wooden spoon. You will not need your whisk anymore, as this will create bubbles, which can ruin the chocolate mirror glaze.
  • Bring the mixture until it starts simmering. Remove the mixture from the heat source right before it starts boiling.
  • Add the gelatin and mix together.
  • Place a fine mesh sieve over a small heat proof bowl. You'll want the sieve as close to the bottom of the bowl as possible, this will prevent bubbles from forming.
  • Pour the mirror glaze into the sieve. Let the mixture fall through on its own. It will take awhile to fall through (20-30 minutes).
  • As soon as the glaze is through the sieve, put a layer of plastic wrap touching the glaze to cover it. This will prevent the glaze from forming a skin on it.
  • Cool the chocolate mirror glaze until it reaches room temperature. You can place it in the fridge until you're ready to use it.

White Chocolate Ganache Filling for Entremet

  • Place chocolate in a heat proof bowl.
  • Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
  • Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
  • Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.
    White Chocolate Ganache Filling for Entremet

Raspberry Mousse for Entremet

  • In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
    Raspberry Mousse for Entremet recipe
  • In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
    Raspberry Mousse for Entremet dome cake recipe
  • Remove the mixture from the heat source and place into a blender to purée.
    Raspberry Mousse for Entremet recipe
  • Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
  • Cool the raspberry mixture to room temperature.
    Raspberry Mousse for Entremet cake recipe
  • Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
  • Whip the cream until stiff peaks form (5-7 minutes).
  • Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your entremet cake.
    Raspberry Mousse for Entremet

Shortbread Cookie Cake Base for Entremet

  • In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
  • Slowly add flour and salt and cream together.
  • Press your cookie base into a 9" springform pan. Try to make it as even as possible. If you're making entremet dome cakes, press the cookie base into a 9"x13" pan lined with parchment paper.
  • Bake for 16-20 minutes at 350 degrees F.
    Shortbread Cookie Cake Base for Entremet
  • Cool the cookie base. Make cut outs of your cookie base once it has cooled if you're making entremet dome cakes.
    base for entremet cake

How to assemble Entremet Cake Recipe with Mirror Glaze

  • With your cookie base in your 9" springform pan all cooled, add your white chocolate ganache layer overtop. Spread it evenly, leaving about 1 cm of margin of cookie on the outside.
  • Add raspberry mousse on top of the white chocolate ganache. Spread it evenly, and make sure the top looks nice and flat.
  • Freeze the Entremet cake overnight or 8-12 hours.
  • Remove the chocolate mirror glaze from the fridge and let it come to room temperature.
  • If the glaze looks lumpy or has bubbles in it, strain the mirror glaze again before using.
  • Remove the outer ring from the springform pan.
  • Place the cake on a wire rack over a plate to catch any drippings.
  • You will have enough mirror glaze for 2 cakes. Freeze the rest of your mirror glaze to use at a later date. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
  • Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
  • Serve immediately. Freeze the entremet cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet cake is good for up to 1 month in the freezer.

How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze

  • You will have enough for 8 half sphere entremet dome cakes. Reuse your half sphere molds as needed.
  • Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
  • Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
  • Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
    How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze
  • Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
    How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze
  • Place the entremet dome cake in the freezer overnight.
  • Remove the entremet dome cake from the silicone mold.
    Raspberry Mousse Dome entremet Recipe
  • Place the entremet dome cake on a wire rack over a plate to catch any drippings. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
    How to make Entremet dome Cake Recipe with Mirror Glaze
  • Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
    How to make Entremet dome Cake Recipe with Mirror Glaze
  • Serve immediately. Freeze the entremet dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet dome cake is good for up to 1 month in the freezer.
    How to make Entremet dome Cake Recipe with Mirror Glaze

Tartufo Ice Cream Recipe

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What does Tartufo mean

Tartufo is an Italian dessert which is composed of a minimum of 2 different ice creams and filling in the center. The center could be filled with jam, ganache, chocolate sauce, etc.

What mold do you need to make Tartufo

You’ll need a half sphere silicone mold to make Tartufo.

How long does it take to make tartufo

You’ll need to freeze the silicone mold in between ice cream layers, give yourself a couple of hours to make your tartufo dessert.

Make your tartufo recipe at least a day in advance to have the ice cream freeze well before serving.

chocolate ice cream in a silicone mold with caramel and oreo crumbs

Tartufo Ice Cream Recipe

  • small half sphere silicone molds
  • 2 types of ice cream that go well together
  • Center filling – jam, chocolate ganache, fruit, etc.
  • 1-3 toppings for the ice cream (cookie crumble, caramel sauce, cocoa powder, sprinkles, etc.)

Decide on your ice cream and center filling. In our recipe we will be using chocolate ice cream as the outer layer, espresso ice cream for the middle layer, and dark chocolate ganache as the center filling. The toppings we’ll be using are caramel sauce and cookie crumble.

You could use milk chocolate ganache or white chocolate ganache as your center filling if you prefer to use that instead.

If you’re using chocolate ganache as your filling, make sure it’s chilled and ready to use to fill your silicone molds.

Begin with the outer layer of ice cream. Your outer layer will be the one that will have your toppings on it.

how to put ice cream in silicone mold for dessert

Place your ice cream in the silicone mold. Use a metal spoon to press the ice cream around so that all of the sides are covered in ice cream. Try to make it a 1/2 cm in thickness. Place each silicone mold in the freezer in an airtight container as you complete them. They will start to melt very quickly and it will be messy.

Freeze for 30 min – 1 hour. Then you’re ready for your next layer. Select your inner layer of ice cream. Use a fresh metal spoon to put the ice cream in the molds. Press the ice cream into the first layer so it’s completely covered. The thickness isn’t as important for this one, just make sure you leave a bit of space for the center flavor.

Freeze for 30 min – 1 hour. Now you’re ready for your final layer. Use a melon baller or a fresh spoon to scoop your center filling (ganache, jam, fruit, etc.).

Press your final layer into your silicone mold. It doesn’t have to be flat by any means, just make sure it’s filled and pressed into your second layer.

Freeze your silicone mold dessert overnight.

how to make desserts in silicone molds

When you’re ready to serve your ice cream for your dinner party, first remove the silicone mold from your ice cream.

How to Remove Ice Cream from a Silicone Mold

Use your fingers on either side of the silicone mold to peel the outer silicone mold off of the ice cream, with your thumb on the top of the mold pushing the ice cream out. Try to take them out and place them directly onto your serving plate.

Once you have all of your desserts on their serving plates, you can top your ice cream. Use 1-2 toppings for your layered ice cream dessert.

Tartufo made with silicone mold chocolate ice cream at home
Tartufo made with silicone mold

Creating this layered ice cream dessert is called a “Tartufo”.

How to Serve Ice Cream at a Dinner Party

Best Hot Chocolate Mix Recipe

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Jump to Recipe

The best hot chocolate mix recipe includes using your favorite chocolate bar to sweeten it. Hot chocolate made from cocoa powder has a silky and velvety texture to it.

Cocoa powder is bitter, so it needs a sweetener to make it taste creamy and delicious.

Instead of using granulated sugar for our hot cocoa, we use chocolate to give the hot cocoa more of a rich taste.

Best Hot Chocolate Mix Recipe

Best chocolate bar for hot chocolate

The best chocolate bar for hot chocolate is Lindt’s Extra Creamy Milk Chocolate Bar. It contains minimum 31% chocolate solids, making it extra rich for your hot chocolate.

How to make hot chocolate with cocoa powder

To make hot chocolate with cocoa powder, add 1 tbsp of cocoa powder to 200 ml of warm milk. The cocoa powder needs to be stirred in order to dissolve and create hot chocolate.

How to make hot chocolate without milk

To make hot chocolate without milk, you can use hot water instead. Using hot water instead of milk will not give your hot chocolate a creamy texture. It’s better to use a milk alternative instead to give your hot chocolate more of a luscious taste like cashew milk, almond milk, oat milk, or macadamia milk.

How to make hot chocolate better

To make your hot chocolate even better than it already is, try using dark, milk, or white chocolate in your hot chocolate for a more thicker and lush hot chocolate.

If your hot chocolate is too bitter, add some granulated sugar to sweeten it.

You can also add whipped cream, sprinkles, caramel sauce, marshmallows or candy cane pieces to your hot chocolate.

How to flavor hot chocolate

You can add a hint of peppermint extract (1/8 tsp), vanilla extract (1/8 tsp), cinnamon, nutmeg, to flavor your hot chocolate.

You could also add coffee liqueur for an adult version of hot chocolate.

How to make hot chocolate with cocoa powder

If you’re feeling a little more adventurous, try making hot chocolate bombs.

Best Hot Chocolate Mix Recipe

How to make the best hot chocolate mix recipe at home
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Dessert
Keyword: drink
Yield: 1 hot chocolate

Materials

  • 1 tbsp cocoa powder unsweetened
  • 1/4 cup chocolate of your choice (white, milk, dark chocolate) cut into small pieces that will melt easily
  • 200 ml milk your choice of milk (homo would be the most creamy hot chocolate)
  • sprinkles optional
  • marshmallows optional
  • whipped cream optional

Instructions

  • Cut chocolate into small pieces ~ 1 cm in thickness. Place the chocolate into a large mug.
  • Add cocoa powder to the mug.
  • Heat the milk. You can heat it in the microwave. Every microwave is different at heating. Try heating it for 45 seconds – check the heat, and put it in for another 30 seconds if necessary. You could also heat the milk in a small saucepan over low to medium heat. Once the milk comes to a simmer, remove it from the heat source and pour the milk into your mug only 1/3 full.
  • Let the milk melt the chocolate. Leave it for a minute or two, then start stirring. Stir until the cocoa powder is completely dissolved. By only adding 1/3 of the milk, you can mix vigorously without spilling.
  • Add the rest of the milk and mix well until all of the chocolate has melted.
  • Top your hot chocolate with a few marshmallows, whipped cream, and few sprinkles. Serve immediately.

Vanilla Danish Recipe

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Step by step guide how to make vanilla Danishes.

In this vanilla Danish recipe, we are using croissant dough to make our Danishes.

If you need some suggestions for how to shape your Danishes, visit our 6 classic shapes for Danishes.

Vanilla Danish Recipe

Danish Pastry Filling

How to make vanilla bean custard for Danish pastry filling
Prep Time15 mins
Active Time25 mins
Chilling Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Keyword: dessert
Yield: 3 cups

Materials

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

Instructions

  • 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.
    Where does artificial vanilla flavoring come from
  • 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 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 custard from the heat and let cool a little 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 custard for 2 hours before using.

Danish Pastry Dough

How to make Danish pastry dough
Prep Time3 d
Active Time30 mins
Total Time3 d 30 mins
Course: Dessert
Keyword: dessert
Yield: 15 Danishes

Materials

  • 500 g all-purpose flour
  • 140 g water
  • 140 g milk
  • 55 g sugar granulated
  • 40 g unsalted butter room temperature
  • 11 g yeast instant
  • 12 g salt

Butter Layer

  • 280 g unsalted butter

Egg Wash

  • 1 egg
  • 1 tsp water

Instructions

Day 1

  • In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.

Day 2

  • Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
    how to dice butter
  • Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
  • Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
    How to make butter sheet
  • Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
  • Fold the dough to create a letter.
    how to fold croissant dough
  • Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
    how to laminate croissant dough
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
  • Make your Danish filling and chill it overnight so it's ready for the morning.

Day 3

  • Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
  • Shape and Fill the Danishes.
  • Let the Danishes sit at room temperature for 2 hours to proof.
  • Cover the Danish Pastry dough in egg wash.
  • Bake the Danishes for 15 minutes at 400 degrees F.

Dessert Waffle Toppings

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Having waffles for dessert is one of the most flavorful desserts you can eat. There are a ton of different toppings for dessert waffles.

Dessert Waffle Toppings

How to make chocolate dipped dessert waffles

One way you can make dessert waffles is by cutting along the seams of the waffle so it cuts into 4 pie shaped pieces. Melt your favorite kind of chocolate (1/2 cup) in the microwave for 30 second intervals. Mix the chocolate with a spoon until it’s smooth. Dip the wide portion of the waffle into the chocolate and then top the chocolate with sprinkles, nuts, etc. Set it to dry on a piece of parchment paper. Once it dries, it’s ready to serve.

How to make S’more dessert waffles

Bake your waffles first and have them warming while you get the other ingredients ready. You’ll want to prepare:

  • ice cream
  • hot fudge
  • warmed or roasted marshmallows
  • whipped cream
  • sprinkles
  • cherries

Place 1 waffle on a plate. Top the waffle with roasted marshmallows, ice cream, and whipped cream in that order. Add your cherry to the whipped cream. Drizzle the hot fudge over the waffle creation. Top your waffle with sprinkles. It’s ready to serve.

How to make waffle ice cream sandwiches for dessert

Bake your waffles and let them cool. Once your waffles are cool, cut the waffles into 4 even pie shaped pieces. Make an ice cream waffle sandwich by placing ice cream in between 2 waffles. Be generous with your ice cream, you’ll want a couple of centimeters of ice cream in between the waffles. Place them in the freeze for 30 min to 1 hour. Prepare the chocolate: melt your favorite chocolate in 30 second intervals in the microwave. Using a spoon, mix the chocolate until it’s smooth. Dip only 1 section of the ice cream waffle sandwich in the melted chocolate, then dip the chocolate into sprinkles or nuts. Place them back in the freezer until you’re ready to serve them.

11 Dessert Waffle Toppings

  • ice cream
  • Oreo cheesecake waffles
  • hot fudge
  • crumbled cookies
  • syrup
  • caramel sauce
  • whipped cream
  • melted chocolate
  • chocolate chips
  • sprinkles
  • nuts
how to make Dessert Waffles Toppings

Mini Lemon Tarts with Pie Crust

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Pie crust is an excellent substitute of tart crust because it’s buttery and flakey. Tart crust is more like a shortbread cookie, it’s harder, and doesn’t melt in your mouth like pie crust does. We will be using Pâte Sucrée as our pie crust dough for our tarts.

What is Pâte Sucrée

Pâte Sucrée is sweet French pastry crust which is traditionally used for tarts. Pâte Sucrée is a bit different than regular pie crust because you have to chill it once to let it rest before rolling, and then again after you have put your dough in your pan just before baking it. Pâte Sucrée is much more stable as a tart crust because it’s less likely to shrink and become deformed as it bakes. It’s much more reliable and keeps it shape as best it can while baking. The trick is to push the pastry into the pan to make it “enfoncer”. This means to push the dough into the sides of the pan as much as you can, and make the pastry as even as you can without getting it too thin.

How to make mini lemon tarts with pie crust

Fill your mini lemon tarts made with pie crust using lemon cream. Lemon cream is much more fuller, and less tart than using lemon curd. Lemon cream is made by making custard, and then adding cubes of butter at the end for that delicious lemon cream flavor.

Once the mini lemon tarts have been set, add a couple of raspberries on top. Face the raspberries to the base of the raspberry sits on the lemon cream, and the tip of the raspberry is facing upwards.

Add a touch of piped white chocolate ganache to the top of the tart over the raspberries. Keep your white chocolate ganache tart with raspberries in the fridge for up to 3 days.

mini lemon tarts with pie crust

How to make tart filling

Tart filling is made by making custard. You can fill tarts with any type of custard you like. For our mini lemon tarts with raspberries and white chocolate ganache, we are making lemon cream. To make lemon cream, first prepare the lemon zest, sugar, lemon juice and whisk in the eggs. Heat this over a double boiler until it’s thick frothy, continuously whisking the entire time to prevent the eggs from cooking. Once it’s finished cooking, strain out the lemon zest and chill for a few hours before using this to fill your mini lemon tarts made with pie crust.

white chocolate ganache tart with raspberries

23 Types of Tarts

Pie Crust Tart Recipe

How to make a tart using a pie crust recipe
Prep Time20 mins
Active Time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Keyword: pie crust, tart
Yield: 2 8” tart shells

Materials

  • 1 1/2 cups all-purpose flour
  • 2/3 cup icing sugar
  • 1/3 cup almond flour
  • 1/4 tsp salt
  • 2/3 cup unsalted butter cubed, room temperature
  • 1 egg
  • 1/4 tsp vanilla extract

Instructions

  • Sift flour, icing sugar and almond flour. Measure out the required amounts into a stand mixer bowl. Add salt.
  • Using the paddle attachment for your stand mixer, add the butter and mix on low until the mixture becomes a bit grainy.
  • Add the egg and vanilla extract and continue mixing. Stop when the dough is just barely combined.
  • Finish the dough by combining the remaining dry ingredients left in the bowl on the counter with your hands. Make 2 dough balls and cover them in plastic wrap. Chill for 2-3 hours.
  • Roll out the dough on a floured surface until it's 1/4'' in thickness. Grease your 8'' tart pans with butter. Place your rollout dough on the tart pan. Press the dough into the tart pan to make sure its secure. Cut the excess dough using a sharp knife. Place the dough in the fridge for 15 min. Pierce the dough with a fork, not all of the way through the dough. Make several fork dents in the dough. Preheat your oven to 375 degrees F.
  • Bake your tart for 18 min. If you're making mini tarts, bake for 8-12 min. Remove and let cool. Brush the tart with melted white chocolate and let the chocolate solidify before filling your tart with the filling. This will prevent the tart shell from become soggy.

No Bake Lemon Tart Recipe

How to make lemon tart filling
Course: Dessert
Keyword: tart filling
Yield: 2 8” tarts

Materials

  • 3 tbsp lemon zest
  • 1 cup sugar granulated
  • 4 eggs
  • 3/4 cup fresh lemon juice
  • 1 1/4 cups unsalted butter cubed

Instructions

  • Place lemon zest and sugar in a bowl and rub the 2 together to release the lemon flavor. Whisk in your eggs and lemon juice.
  • Place mixture into a double boiler and cook on low. The mixture will become thick as you whisk it throughout the entire cooking process. Once it has thickened and becomes darker cook it for another 5 solid minutes. Whisk the mixture continuously.
  • Strain the lemon zest out of the lemon cream by using a strainer or colander. Push the cream mixture through the strainer using the back of a spoon or a spatula.
    how to make lemon tart filling
  • Whisk in cubed butter and mix until smooth.
  • Cover and chill for 3-4 hours in the fridge.
  • Remove the mixture from the fridge and mix it until it's softened up and smooth. Fill the tart shell with the lemon cream and chill it for 45 min. It's ready to serve, or store it in the fridge for up to 3 days.
    No Bake Lemon Tart Recipe

White Chocolate Ganache Filling Recipe

Step by step guide to making white chocolate ganache filling for macarons.
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 180 g white chocolate wafers

Instructions

  • Bring the heavy cream to a boil in a small saucepan on medium heat.
  • Measure your white chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the white chocolate wafers.
  • Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
  • Place the white chocolate ganache into the fridge until it's fully cooled.
  • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.

French Layered Dessert

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How to make french layered dessert, French Napoleon from scratch. There are 3 steps to making this dessert. It’s much easier to make the puff pastry 1 day before. The following day, make the vanilla bean custard, then chill for a few hours. In the meantime, bake the puff pastry and let it cool. Finally, make the royal icing and melt the chocolate for the design. You’re ready to assemble your french layered dessert when you have all of your steps prepped and finished.

layered french dessert eggless puff pastry recipe

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course: Dessert
Yield: 3 lbs

Materials

  • 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 flour

Instructions

  • 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.
  • Chill dough for 30 min. Wrap in cling wrap.
  • 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" thick. 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.

Vanilla Bean Custard Filling

How to make vanilla beand custard filling for french layered pastry dessert
Prep Time8 mins
Active Time20 mins
Total Time28 mins
Course: Dessert
Keyword: dessert
Yield: 3 cups

Materials

  • 2 cups whole milk
  • 1 vanilla bean seeds scraped
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/2 cup sugar granulated
  • 3 tbsp flour
  • 3 tbsp cornstarch

Instructions

  • Heat whole milk over medium heat in a medium saucepan. Add vanilla bean seeds and vanilla pod to the mixture.
  • While the milk is heating up, place egg yolks, flour, cornstarch, sugar and whisk together in a large heat proof mixing bowl.
  • Heat the milk until just before it comes to a boil. Remove the vanilla bean pod. Slowly add the hot milk ~1 tbsp at a time to start, to the egg mixture. Whisk vigorously so you do not cook the eggs. When you have added all of the hot milk to the egg mixture, strain the mixture by using a sifter over the saucepan, and pour the egg/milk mixture back into the saucepan.
  • Heat this mixture over medium heat until it thickens.
  • When it thickens up, you'll be able to feel the resistance in your whisk. Set a timer to heat it another 30 seconds, then remove it from the heat source.
  • Let your custard cool down a bit, add the vanilla extract.
  • Once it's cooled down enough to go in the fridge, put a bit of cling wrap on the custard to prevent it from making a skin.
  • Chill for 2 hours.

French Napoleon Icing Recipe

How to make French Napoleon royal icing
Prep Time20 mins
Course: Dessert
Keyword: icing

Materials

  • 2 egg whites room temperature
  • 2 tsp lemon juice
  • 3 cups icing sugar

Instructions

  • Beat egg whites and lemon juice together for a couple of minutes until foamy/fluffy.
  • Add icing sugar slowly until it's fully combined.
  • Mix on medium speed until it's smooth and glossy. Add more icing sugar if necessary to achieve consistency that you want.
how to make french layered dessert

How to Assemble French Layered Dessert

  1. Split puff pastry in half. You only need half of the dough to create this dessert. Freeze the other half for up to 6 months.
  2. Roll puff pastry into a rectangle, until it’s about 1/2 cm or smaller thickness. The thinner the better. The dough will be hard to roll out. Prick the dough all around with a fork.
  3. Cut the rolled dough into 3 equal parts lengthwise with a knife.
  4. Place dough on a pan lined with parchment paper. Place a piece of parchment paper on top of the dough. Place another pan on top of the parchment paper/dough to weigh it down.
  5. Bake at 400 degrees F for 25 min. Remove the top baking pan and parchment paper 5 min before it’s done baking to create a golden color for the pastry.
  6. Let the pastry cool on a wire rack.
  7. Warm up ~50 g bittersweet chocolate in the microwave. Put the chocolate in a piping bag, and cut a very tiny hole at the end. Set aside.
  8. Place 1 layer of pastry on a plate. Spread half of the pastry cream on the pastry, right to the edges.
  9. Place another piece of pastry on top of the pastry cream.
  10. Add the rest of the pastry cream on top of the second layer of pastry.
  11. Now, place the third pastry piece on top.
  12. Pour the royal icing top of the third pastry layer.
  13. Cover the royal icing in lines of your melted chocolate.
  14. Once you’ve made all of your lines on your royal icing, use a knife to gently cut through the icing. You’ll want to cut the opposite way of your lines to give it an aesthetic look to it.
  15. Serve immediately, or store in the fridge for up to 3 days.
  16. Store in the freezer for up to 1 month.
french layered dessert eggless puff pastry recipe ideas
french napoleon icing recipe

Eggless Puff Pastry Recipe

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Jump to Recipe

Step by step guide how to make your own eggless puff pastry recipe at home. Be prepared, as this will take 2.5-3 hours. Store eggless puff pastry in the fridge for 2 days, or freeze it for up to 6 months.

eggless puff pastry recipe

9 Eggless Puff Pastry Recipe Ideas:

  • danishes
  • tarts
  • chocolate braids
  • churros
  • turnovers
  • spinach and cheese puffs
  • cranberry brie bites
  • mushroom filled pastry bites
  • pulled pork pastry puffs

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course: Dessert
Yield: 3 lbs

Materials

  • 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 flour

Instructions

  • 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.
  • Chill dough for 30 min. Wrap in cling wrap.
  • 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" thick. 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.
eggless puff pastry recipe ideas