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

Almond Toffee Rochers

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Almond toffee rochers are made by combining toffee, toasted almonds, and melted chocolate.

The toffee pieces are made by making caramel and letting it solidify. The caramel is broken up into small toffee pieces which will fill the chocolate caramel nut clusters with crunch.

Slivered almonds are toasted to create the almond aroma for the almond rocher dessert. Toasted almonds have much more flavor to them.

If you’re feeling up for it, this recipe is ideal for using tempered chocolate.

You can use dark or milk chocolate for the almond toffee rochers, whichever you prefer.

Make sure you temper your chocolate according to the manufactures recommended temperatures.

Almond Toffee Rochers

What is a rocher

A rocher is a type of dessert that is made to be in 1 cluster. The cluster is formed using 1 scoop which forms it into a ball, then the ball is placed onto a mat for it to solidify. Rochers can be made of many different foods including chocolate, ice cream, etc.

What is a rocher

Almond Toffee Rochers

How to make chocolate caramel almond clusters from scratch
Prep Time30 mins
Active Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Keyword: dessert
Yield: 24 rochers

Materials

  • 1/2 cup butter unsalted
  • 1/2 cup sugar
  • 1 tbsp water
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups slivered almonds toasted
  • 2 cups chocolate milk or dark

Instructions

  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium saucepan combine butter, sugar, water, and salt. Place your candy thermometer in the saucepan so the temperature of the ingredients can be constantly measured. Cook over medium heat until the caramel reaches 140 degrees C. Cook the caramel slowly, it takes about 30 minutes. Gradually mix the contents every couple of minutes. If you burn the caramel you need to start over. Once the caramel reaches a golden brown color it should be close to finishing and you can remove it from the heat source.
  • Add vanilla extract into the caramel and mix well. Pour the caramel onto the silicone baking mat or parchment paper and let it solidify and cool down. It should be ready in 30 min – 1 hour.
  • In the meantime, toast your almonds until they are golden brown. Toast them in the oven at 350 degrees F for about 10-12 minutes.
  • Temper your chocolate, or melt your chocolate in the microwave in 30 second intervals. Mix in between each interval until it's completely melted.
  • Move your parchment paper/silicone mat with caramel to on top of a wooden cutting board once it has completely cooled. Place another silicone mat/parchment paper on top of the caramel. Break up the caramel into toffee pieces using a mallet. The pieces should be about 1-2 mm.
  • Add toasted almonds and toffee pieces to your melted chocolate. Mix well until the almonds and toffee are fully coated in chocolate.
  • Line 2 baking sheets with parchment paper or silicone baking mats.
  • Take a melon baller and scoop 1 rocher at a time. Place the rocher on the clean silicone baking mat. Repeat until all of the rochers are made.
    Almond Toffee Rochers
  • Place the rochers in the fridge to harden for about 30 mintes – 1 hour.
  • Store the almond toffee rochers at room temperature for up to 2 weeks.
chocolate caramel nut clusters recipe
Almond Toffee Rochers

Raspberry Eclair Recipe

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Our Raspberry eclair recipe is filled with a burst raspberry and chocolate.

Raspberry eclairs are filled with raspberry mousse, and topped with chocolate ganache glaze.

It’s best to make the raspberry mousse and chocolate ganache glaze the day before you plan to make the raspberry eclair recipe.

If you make the raspberry mousse and chocolate éclair glaze the night before, this will give them time to chill and be ready for assembly the following day.

The eclair dough should be made fresh the day you are serving them. Bake the eclairs, and when they are fully cooled, fill them and top them with glaze.

Serve your eclairs immediately after filling. This will prevent the eclairs from getting soggy. The longer the filling sits in the éclair, the softer the éclair will be.

Raspberry Éclair Recipe

Our raspberry eclair recipe makes enough for 40 full sized eclairs. Most people usually eat 1 or 2 eclairs.

Store any extra eclairs in the fridge overnight.

Raspberry Éclair Recipe

How do you know when eclairs are finished baking

Eclairs are finished baking when the top of them are golden brown. You don’t want the eclairs to be too dark, or they will be overbaked.

How do you know when eclairs are finished baking

How can you make sure the eclairs do not deflate after coming out of the oven

When the eclairs come out of the oven, prick them 2 times with a toothpick. Poking eclairs with a toothpick will let the steam out of the éclair, therefore preventing them from deflating.

How can you make sure the eclairs do not deflate after coming out of the oven

How to make Choux Swans

  1. Using a 1/4″ round piping tip, pipe an “S”
  2. Pipe a teardrop on the end of the “s” for the head of the swan.
  3. Pipe the bodies by using a 1/2″ star piping tip.
  4. Pipe the bodies by piping 1.5″ thickness for the front of the swan, then pull the dough back to make it 2 inches long. It should be thick on one side, and narrower on the other side.
  5. Bake the swan bodies at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 25 minutes.
  6. Place necks of swans in the oven with the swan bodies for 10 minutes.
  7. Remove the eclairs from the oven and let cool. Prick the bodies with a toothpick to remove the steam.
  8. Cut the eclair bodies lengthwise with a serrated knife.
  9. Cut the top of the body in half again.
  10. Pipe mousse onto the choux swan bottom portion of the body. Place the 2 top halves on top of the bottom piece, leaving a small gap in between.
  11. Wedge the neck of the swan and gently press in to make it stay in place.
  12. Gently add the chocolate eclair glaze on the top of the body of the swan.
  13. Serve.

Raspberry Eclair Recipe

How to make raspberry eclairs step by step guide
Course: Dessert
Keyword: dessert
Yield: 40 Eclairs

Materials

Raspberry Mousse Eclair Filling

  • 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 cup heavy whipping cream

Eclair Pastry Dough

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

Chocolate Glaze for Eclairs

  • 100 g whipping cream
  • 120 g dark chocolate wafers or cut into small pieces
  • 20 g butter unsalted

Instructions

Raspberry Mousse Eclair Filling

  • In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
  • 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.
  • Remove the mixture from the heat source and place into a blender to purée. Careful to only have the lid closed for a few seconds while blending.
  • 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.
  • Chill the raspberry mousse for 4 hours prior to using for eclairs.

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 standmixer 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 eclairs

  • Decide how you will fill the eclairs. You can either cut the eclairs in half, or pipe them on the bottom of the eclair.
  • Fill the eclairs.
  • Wipe all of the excess off of the eclairs.
  • Dip the top of the eclairs into the chocolate éclair glaze.
  • Serve immediately or store in the fridge. They are best served the same day.

Notes

*Raspberry mousse eclair filling can be made 1 day in advance. Raspberry mousse 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 raspberry mousse eclair filling and chocolate eclair 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.*
Raspberry Éclair Recipe

Eclair Custard Filling Recipe

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Eclair custard filling recipe is made with a vanilla bean infused into it to create vanilla bean custard.

The vanilla beans are extracted from the pod, and added to the custard to make the vanilla custard flavorful throughout.

The vanilla pod is cooked into the milk letting the vanilla juices infuse the milk with vanilla flavor. The vanilla pod is removed after a couple of minutes prior to making the custard.

If you don’t have any vanilla beans, you can substitute vanilla bean paste (1 tbsp), or vanilla extract (2 tsp).

It’s best to add vanilla bean paste or vanilla extract at the end of the cooking process when the custard is cooling down.

Éclair Custard Filling Recipe

What can eclairs be filled other than custard

  • diplomat cream (pastry cream with added whipped cream)
  • Chantilly cream (whipped cream base with flavors added to it)
  • mousse

If you want to fill your eclairs with something a little more fancy, try out our eclair filling ideas.

How do you fill eclairs with custard

You can fill eclairs 2 different ways.

Cutting the Eclair in half and Filling it

  1. Cut the freshly baked éclair in half lengthwise with a serrated knife.
  2. Fill a piping bag with custard fitted with a 1/2″ round tip.
  3. Pipe the custard in one smooth motion – filling the éclair about 1/2″ thick with custard. Another option is to pipe circles of custard for a little bit of a different look to the éclair.
  4. Dip the top of the éclair in the glaze.
  5. Serve.

How to Pipe Custard into Eclairs

  1. Fit a piping bag with a 1/2″ round tip.
  2. Fill the piping bag with custard.
  3. Holding the metal tip, pierce the bottom of the éclair 3 times – 1 at either end, and 1 in the middle. You should have 3 circles piercing the bottom of the éclair.
  4. Press your piping tip into the circles you made and fill the éclair until it starts oozing out.
  5. Fill the eclair in the same way in the other 2 holes.
  6. Wipe the bottom of the excess custard off of the eclair using a paper towel.
  7. Dip the top of the éclair in the glaze.
  8. Serve
eclair filling recipe custard

When should you fill eclairs

You should fill eclairs just before serving.

The eclairs themselves should be baked the same day that you fill and prepare them.

The longer the éclair sits with the filling, the more soggy the pastry will get.

If your eclairs have been sitting awhile, pop them in the oven for a couple of minutes to crisp them up before serving.

When should you fill éclairs

Eclair Custard Filling Recipe

How to make an eclair custard filling
Prep Time10 mins
Active Time40 mins
Chilling time2 hrs
Total Time2 hrs 50 mins
Course: Dessert
Keyword: dessert
Yield: 2 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.
  • 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 eclair 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 eclair custard for 2 hours before using.

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
  • 1 1/2 cup heavy whipping cream cold

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
  • 1 1/2 cup heavy whipping cream

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