THE BIG BOOK OF

DESSERTS AND PASTRIES

Dozens of Recipes for Gourmet Sweets and Sauces

CLAES KARLSSON
PHOTOS: PEPE NILSSON
TRANSLATION: ELLEN HEDSTROM

SKYHORSE PUBLISHING

http://avaxhome.ws/blogs/ChrisRedfield
THANKS

I would like to thank Christina and Pepe for their amazing teamwork. Mariana at the Sorunda
Food Hall and Stefan at Werners GourmetService for the excellent quality of their raw
ingredients, you are the best! Mum and Dad, who are always so positive. NK Glass, Porcelain &
Kitchen for the loan of the beautiful glassware. And last but not least, James for all the
inspiration.

Copyright © 2011, 2013 by Claes Karlsson and Safir Publishers

English-language translation copyright © 2013 by Skyhorse Publishing

First edition published in Sweden as Stora Boken om Desserter och Bakverk by Safir Förlag AB
in 2011.
All Rights Reserved. No part of this book may be reproduced in any manner without the
express written consent of the publisher, except in the case of brief excerpts in critical reviews
or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th
Floor, New York, NY 10018.

Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion,
corporate gifts, fundraising, or educational purposes. Special editions can also be created to
specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West
36th Street, 11th Floor, New York, NY 10018 or [email protected].

Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®,
a Delaware corporation.

Visit our website at www.skyhorsepublishing.com.

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available on file.

ISBN: 978-1-62087-050-1

Printed in China
Photos © Pepe Nilsson
Design: Hammarqvist Design
Typeface set in Neutra – thanks www.fontbolaget.se
Reprographics: Italgraf Media
CONTENTS

PREFACE

A FEW TIPS BEFORE YOU START

DESSERTS

CANDY

PASTRIES

ACCOMPANIMENTS
 PREFACE

FIND YOUR OWN FAVORITE!

This is the book for anyone who loves cookies, pastries, candy, or
desserts. Why not try a fancy, but easy, panna cotta, the latest trend in
baking (whoopie pies and cupcakes), a classic tuile or super-sticky
brownie, or maybe cinnamon waffles for Sunday brunch?
By using different accompaniments, you can add further variety to the
goodies. Mango sauce, toffee sauce, or a white chocolate sauce together
with fresh berries can add some zing as well as a decorative look, and
neither a chocolate net nor spun sugar is as hard to make as it might look.
Desserts and pastries should not be complicated. The recipes in this
book are easy to follow using the equipment you already have in the
kitchen and ingredients available in your regular grocery store.
Invite your family and friends or indulge yourself. Everything is
possible once you have awoken the baker in you.
Good luck in the kitchen!

Claes Karlsson
 A FEW TIPS BEFORE
YOU START
ICE CREAM BY HAND OR MACHINE
There are several recipes for ice cream and sorbet in this book. Nothing
compares to homemade ice cream made from scratch, as opposed to the
often artificial taste of store-bought ice cream. The recipes recommend
using an ice cream maker, as the consistency will be soft and smooth.
There are several types of ice cream makers, from simple electric ones to
makers with a built-in freezer. You can also make ice cream by hand, but
it will take longer and the results will not be as good as when made with a
machine. When the ice cream mixture is almost frozen, whip it smooth
and then place it back in the freezer. Repeat a few times. When the ice
cream is done, it should be kept in freezer-safe containers to prevent ice
crystals from forming. Homemade ice cream should be eaten within two
weeks. Another tip is to place the ice cream in the fridge an hour before
serving to enhance the flavors.

FREEZING PASTRIES AND DESSERTS

All cookies, pastries, candy, and desserts taste best immediately after
they have been made, although many of the dishes in this book can be
frozen. Among the pastries, the white chocolate cake with blueberries as
well as the cherry cake can be frozen. Brownies without toppings can also
be frozen—the milk chocolate brownie, for example. A tip is to freeze
cookies before baking. They can then be defrosted and baked according to
the amount you need at that time. Freezing peanut brittle, vanilla toffee
tart, licorice toffee, and almond biscotti is not recommended.

MELTING CHOCOLATE IN DIFFERENT WAYS

If you wish to melt chocolate using a microwave oven, break the
chocolate into small bits and heat on high for a maximum of half a
minute. Stir and continue in the same way until the chocolate has
completely melted. It can burn quickly in the microwave if you don’t
keep an eye on it. You can also heat the chocolate over a pot of water. Let
the water simmer and place a larger pan or bowl over the pot of
simmering water. (It should not be placed in the water!) Then add the
chopped chocolate to the larger pan or bowl and melt. Stir occasionally.

THE OVEN: CONVECTION OR NOT

If you use a convection oven, think about lowering the temperature. If it
says 350 °F (180°C) in the recipe, you can lower it by 50°F (10 °C).

THERMOMETER
A thermometer is a good investment and a necessity for some recipes.
For other recipes (for example, the licorice toffee) you can test if the
toffee is ready by dropping a small amount into a glass of cold water. If it
forms a solid ball, the toffee is ready.

WHISKS
An electric mixer is suitable for beating together a fluffy batter such as
sugar and butter. However, a hand-held mixer or a food processor with a
blade works better for making a more compact batter that needs to bind—
for example, a chocolate truffle.

DECORATIONS
In specialty food shops you can find fun and interesting decorative pieces
that will be sure to impress your guests. Even regular grocery stores often
carry a selection of decorative balls and sprinkles. And of course, you can
always make your own decorations. In this book you will find recipes for
fancy chocolate nets and spun sugar, as well as tricks for easy sprinkles
that you can make yourself.
DESSERTS
STRACCIATELLA
MERINGUE CAKE
MAKES ABOUT 14 PORTIONS
9 oz (250 g) finely chopped white chocolate
1 cup (200 ml) whipping cream
1 tbsp honey
5 cups (300 g) whipped cream
7 oz (200 g) grated dark chocolate
2 ready-made meringue bases, approx. 8 inches (20 cm) in diameter

Chocolate garnish, see page 144

Place the white chocolate in a bowl. Heat the cream on low heat, pour
over the white chocolate, and leave for 5 minutes. Then, mix in the honey
to form a smooth truffle. Allow to cool overnight. Stir the whipped cream
lightly and mix with the grated dark chocolate. Don’t stir too vigorously.
Spread half of the white chocolate truffle onto the first meringue base and
then spread half the whipped cream mixture on top of that. Place the
second meringue base on top and repeat. Garnish with a chocolate net.

RHUBARB SOUP WITH

CARDAMOM TUILES
MAKES ABOUT 4 PORTIONS

SOUP:
2 cups (250 g) fresh or frozen rhubarb, cut into roughly half-inch (1 cm)
pieces
1 ¾ cups (400 ml) water
1 scraped vanilla pod

TUILES:
½ cup (50 g) ground almonds
1 tbsp butter at room temperature
2 tbsp sugar
1 tbsp white syrup or glucose
1 pinch of ground cardamom

Heat the ingredients for the soup and let them simmer for approximately
20 minutes. Blend with a hand-held mixer and allow to cool. Combine the
tuile ingredients and stir into a smooth batter. Place teaspoon-sized
amounts of the batter onto a baking tray covered with parchment paper.
Bake in the center of the oven at 350 °F (175°C) for about 5 minutes.
Make sure the soup is well chilled and serve with the tuiles.
VANILLA PANNA COTTA
WITH RASPBERRY COULIS
MAKES 4 PORTIONS
1¾ cups (400 g) cream
1 tsp vanilla sugar
1 tbsp granulated sugar
1 gelatin leaf, soaked in cold water
1 cup (200 g) frozen raspberries
1 tbsp granulated sugar

Bring the cream and the two types of sugar to a simmer, then remove the
pan from the heat. Remove excess water from the gelatin leaf and stir
into the mixture. Place in serving glasses and let set in the refrigerator for
at least 4 hours. Mix the defrosted raspberries with the sugar and place
atop the set panna cotta as garnish.

MANGO SORBET
MAKES ABOUT 4 PORTIONS

3 tbsp sugar
½ cup (100 ml) water
2 cups (300 g) mango (approx. 2 ripe mangos)
Fresh fruit to garnish, optional

Boil the sugar and water, then allow to cool. Combine the mango and the
sugary syrup in a food processor. Mix for about 3 minutes. Freeze in an
ice cream maker for around 30 minutes until smooth and firm. Serve with
fresh fruit.
WHITE
CHOCOLATE
SORBET
MAKES 8–10 PORTIONS
2 gelatin sheets
2 cups (500 g) water
¾ cup (150 g) granulated sugar
½ cup (100 ml) honey
5.3 oz (150 g) finely chopped white chocolate
½ cup (150 ml) milk
Berries and lemon balm (a lemony herb in the mint family) to garnish,
optional

Soak the gelatin sheets in plenty of cold water. Boil the water, sugar, and
honey. Remove the pan from the heat and add the finely chopped
chocolate. Let it sit for 5 minutes. Add the gelatin and stir. Allow to cool.
Once cooled, add the milk to the sorbet mixture and pour into an ice
cream maker. Let freeze for 40 minutes. Decorate with fresh berries and
lemon balm (optional).
LEMON GRANITA
MAKES ABOUT 6 SMALL PORTIONS

¼ cup (50 g) sugar

½ cup (100 g) water
Juice of 4 ripe lemons
6 serving glasses, pre-chilled in the freezer

Bring the sugar and water to a boil, then allow to cool. Add the lemon
juice and mix thoroughly. Pour the mixture into a clean pan or bowl and
freeze for 4 hours. Scrape off layers of the frozen granita using a fork to
create a granular texture. Divide into pre-chilled glasses and serve
immediately.
HONEY PANNA COTTA
MAKES ABOUT 4 PORTIONS

2 cups (500 ml) whipping cream

3 tbsp honey
1 tsp muscovado sugar
3 gelatin sheets, soaked in cold water

Chocolate curls for garnish

Bring the cream to a simmer together with the honey and sugar. Remove
the pan from the heat, add the gelatin, and stir thoroughly until dissolved.
Sift the mixture through a fine sieve and pour into serving dishes or
glasses. Cool in the fridge for at least 3 hours before serving. Garnish
with thin chocolate curls (see page 152).
VANILLA TOFFEE TART
MAKES AROUND 10

BATTER:
¾ cup (200 g) salted butter at room temperature
3¼ cups (400 g) flour, approx.
½ cup (100 g) confectioners’ sugar
¼ cup (50 g) sugar
1 egg yolk
FILLING:
¼ cup (50 g) butter
½ cup (100 ml) cream
1 scraped vanilla pod
2 tbsp glucose or honey
¾ cup (150 g) sugar

Fresh raspberries to garnish, optional

Combine all the ingredients and stir into a smooth batter. Cover in plastic
wrap and let cool in the fridge for at least 1 hour. Roll out the dough to a
quarter-inch (3 mm) thickness on a well-floured surface. Line the dishes
for the tarts with the dough, bake in the center of the oven at 350 °F
(175°C) for about 10 minutes, and allow to cool. In a thick bottomed pan,
heat the ingredients for the filling to around 260 °F (125°C). Dip the base
of the pan in cold water to stop the heating process and divide the batter
between the pastry shells. Garnish with fresh raspberries.
RASPBERRY SORBET
MAKES 8–10 PORTIONS

2 gelatin sheets
2¼ cups (500 ml) water
¾ cup (150 g) sugar
2.2 lb (1 kg) raspberries, defrosted or fresh
Fresh berries and sprigs of lemon balm, optional

Soak the gelatin in plenty of cold water. Bring the water and sugar to a
boil, then remove the pan from the heat. Remove as much water as
possible from the gelatin and stir into the sugar mixture. Allow to cool.
Using a spoon, pass the raspberries through a sieve, pressing as much of
the raspberries through as possible. Mix into the sugar mixture and freeze
for about 40 minutes in an ice cream maker. Garnish with fresh berries
and lemon balm, optional.

CINNAMON WAFFLES WITH

ORANGE BUTTERCREAM
MAKES AROUND 6 WAFFLES

BATTER:
1½ cups (200 g) flour
1 tbsp ground cinnamon
1 tbsp granulated sugar
1 tbsp vanilla sugar
2 eggs
6½ cups (400 g) lightly whipped cream

CREAM:
½ cup (100 g) butter at room temperature
2 tbsp confectioners’ sugar
1 egg yolk
Zest of 2 oranges

Combine dry ingredients. Mix in the eggs and half of the lightly whipped
cream. Carefully add the rest of the cream and let cool in the fridge for an
hour. The batter is ready to bake using a waffle maker. To make the
cream, beat butter and sugar until light and fluffy. Add the egg yolk and
orange zest, and whisk for 3 minutes. Serve atop the waffles.
MILK CHOCOLATE SOUP
WITH FRESH RASPBERRIES
SEE PHOTO, PAGES 34—35
MAKES 4 PORTIONS

½ cup (150 ml) cream

½ cup (150 ml) whole milk
3.5 oz (100 g) finely chopped milk chocolate
1 cup (100 g) fresh raspberries

Bring the cream and milk to a simmer in a pan. Remove from heat and
add the chocolate. Mix using a hand-held blender. Divide into bowls and
garnish with fresh raspberries. This soup can be eaten hot or cold.

TANGY LIME MOUSSE

MAKES 4 PORTIONS

1 gelatin sheet
2 egg whites
½ cup (100 g) sugar
The juice of 3 limes
3½ cups (200 g) lightly whipped cream
Lime zest to garnish

Soak gelatin in plenty of cold water. While stirring, warm the egg whites
and sugar in a warm water bath, until it reaches a temperature of around
120 °F (50 °C). Using an electric whisk, mix until cool and add lime
juice. Remove excess water from the gelatin, melt in a microwave oven,
and mix melted gelatin with the meringue. Gently fold in the cream. Pipe
into cylinders or serving glasses and let freeze for a few hours before
serving. Garnish with lime zest.
CHOCOLATE MOUSSE WITH
CARAMELIZED ALMONDS
MAKES 4 PORTIONS
1 egg yolk
1 egg
¼ cup (50 g) confectioners’ sugar
3.5 oz (100 g) dark chocolate, melted
2 tbsp whisky
3¼ cups (200 g) lightly whipped cream

¼ cup (50 g) granulated sugar

1 tsp butter
Around¾ cup (100 g) sweet almonds, blanched

Beat eggs and sugar until light and fluffy. Add the melted chocolate and
mix thoroughly. Add the whisky. Carefully fold the lightly whipped
cream into the mixture and mix till the mousse becomes smooth. Divide
into serving glasses and refrigerate. To make the caramelized almonds,
melt the sugar until golden brown. Add the butter and almonds and stir.
Pour the mixture onto a baking tray covered in parchment paper and cool.
Divide the almonds into chunks and use to garnish the mousse before
serving.
MASCARPONE CREAM WITH
SEA-BUCKTHORN
MAKES 4 PORTIONS
1 egg
¼ cup (50 g) confectioners’ sugar
1 tsp vanilla sugar
4 cups (250 g) mascarpone
3¼ cups (200 g) lightly whipped cream
3 tbsp sea-buckthorn marmalade (check online, or substitute gooseberry
jam or lemon curd)
2 tbsp water

Lemon balm to garnish

Beat the egg with the two types of sugar until foamy. Soften the
mascarpone with a spoon and gradually add to the egg mixture. Fold in
the lightly whipped cream. Divide between 4 serving bowls and cool for a
few hours in the fridge. Mix the marmalade and water. Top each portion
of mascarpone cream with a tablespoon of the marmalade mixture and
garnish with sprigs of lemon balm. Serve chilled.
IRAMISU WITH
GINGERBREAD
MAKES 4 PORTIONS
12 gingerbread cookies, approx.
1 egg
¼ cup (50 g) confectioners’ sugar
1 tsp vanilla sugar
1¾ cups (100 g) Philadelphia-style cream cheese
1¾ cups (100 g) crème fraîche
¼ cup (50 ml) Kahlúa

Cocoa to decorate

Crush the gingerbread cookies. In a mixing bowl, beat the egg and sugar
until light and fluffy. In a separate bowl, combine the cream cheese,
crème fraîche, and Kahlúa, and mix until batter is smooth. Gradually add
in the egg mixture, stirring carefully. Layer the crushed cookies and the
batter into glasses. Cool in the fridge for about 2 hours before serving.
Decorate with cocoa.

SPICED, BOILED PEACHES

MAKES 1 ½ QUARTS

1.5-quart (1-liter) glass container with a lid that seals, such as a

preserving jar (you may boil the jar before use to prolong the use-by date)

2.2 lb (1kg) peaches (around 6 peaches)

1½ cups (300 g) sugar
1 scraped vanilla pod
3 cinnamon sticks
4 star anises
4 small pieces of fresh ginger, approx. teaspoon size (5 g) each
2¾ cups (600 ml) water

Peel the peaches and cut into halves. Discard the pits. Bring all the
ingredients for the sugar syrup to a boil, then lower the heat to a simmer.
Add the peach halves and cover. Let simmer for 20 minutes. Remove
from the heat and cool. Place the peaches and syrup in the glass jar and
seal. Keep refrigerated. Serve with vanilla ice cream (see page 140) or
lightly whipped cream.
CHOCOLATE TRUFFLE WITH
ACACIA HONEY AND COOKIE
CRUMBS
MAKES 4 PORTIONS
1 cup (250 g) whipping cream
5.3 oz (150 g) finely chopped dark chocolate
2 tbsp acacia honey

¼ cup (50 ml) melted butter

2 tbsp raw cane sugar
2 tbsp granulated sugar
½ cup (50 g) oats
½ cup (50 g) flour
½ tsp vanilla sugar

Bring the cream to a simmer and pour over the chocolate. Let sit for
about 5 minutes. Add the honey and whip vigorously. Separate into
serving bowls and let sit at room temperature for at least 5 hours.
Combine the rest of the ingredients and mix until they resemble bread
crumbs. Spread over a baking tray covered in parchment paper and bake
at 350 °F (175°C) for 15 minutes. Allow to cool. Sprinkle the crumbs
over the truffle and serve at room temperature.
CANDY
NOUGAT ICE CREAM POPS
MAKES 6 PORTIONS

About 3.5 oz (100 g) nougat

Freshly made vanilla ice cream (see page 140)
3.5 oz (100 g) chocolate to garnish

Freeze some ice cream molds. Cut the nougat lengthwise into 6 equal
pieces. Cut each piece in half and sandwich the popsicle sticks between
the pieces of nougat. Place in the freezer. Pour the freshly made vanilla
ice cream into the ice cream molds, until each mold is about halfway full.
Press the frozen nougat ice cream sticks into the container and remove
any excess ice cream with a spatula. Return the ice cream molds to the
freezer and let chill for about 3 hours. Carefully melt the chocolate in the
microwave oven on low power, stirring occasionally. Remove the ice
cream from the molds by warming the molds with your hands. Place the
ice cream pops on parchment paper and pipe the melted chocolate over
them. Return to the freezer for a few minutes before serving.
TANGY LEMON ICE LOLLIES
MAKES 6 LOLLIES
1 gelatin sheet
½ cup (100 g) granulated sugar
½ cup (100 ml) water
1 tbsp glucose syrup
Juice of 4 freshly squeezed lemons

Soak the gelatin in plenty of water. Boil the sugar and water, then remove
from the heat. While stirring, add the gelatin and glucose. Allow to cool.
Add the lemon juice and freeze the sorbet in an ice cream maker for
around 40 minutes. Pour into pre-frozen ice cream molds—the molds
should have been in the freezer for at least an hour. Return to the freezer
and leave for at least 4 hours. Enjoy the finished ice lollies.
LIQUORICE TOFFEE
MAKES ABOUT 30 PIECES

1 cup (200 g) granulated sugar

¾ cup (200 g) whipping cream
¼ cup (100 ml) syrup
10 pieces of crushed strong licorice candy or 1 tbsp licorice granules
1.5 oz (50 g) chopped dark chocolate

1 baking tray measuring 5 x 5 inches (15 x 15 cm)

Oil for the baking tray

Edible decorative balls, optional

Heat the sugar, cream, and syrup in a thick-bottomed pan until combined.
Add the rest of the ingredients and heat to about 250 °F (120 °C). Pour a
drop of the toffee in a glass of cold water to test. When the toffee forms a
soft ball, it is ready. Pour onto the oiled baking tray and cool. Cut into ½
x ½ inch (1x1 cm) pieces. Top with decorative balls and store in a cool,
dry place.
MARSHMALLOWS
MAKES ABOUT 30 MARSHMALLOWS

3 ½ gelatin sheets
¼ cup (50 ml) water
1¼ cups (250 g) sugar
3 tbsp glucose syrup
4 egg whites
3 drops lemon juice

Food coloring
Equal parts confectioners’ sugar and potato flour to dust

Soak the gelatin in plenty of cold water. Melt the gelatin in a warm water
bath or in a microwave oven until lukewarm. Boil the water and sugar
with the glucose. Have a glass of cold water and brush handy so you can
brush any sugar from the sides of the pan. Whisk the egg whites with the
drops of lemon juice to form a light foam. When the sugar reaches 275 °F
(135°C), add to the egg whites while stirring continuously. Add the
melted gelatin and whisk until the mixture cools. Add your preferred food
color to the mixture. Pipe small cones of the mixture onto a baking tray
dusted with confectioners’ sugar and potato flour. Dust the top of the
cones with confectioners’ sugar and potato flour. Let stand for a few
hours.
PEANUT CRISP WITH WHITE
CHOCOLATE
SEE PHOTO, PAGES 58–59
MAKES ABOUT 30PORTIONS

3.5 oz (100 g) finely chopped white chocolate

½ cup (100 g) lightly toasted coconut flakes
3½ cups (400 g) corn flakes
3 tbsp peanut butter

Melt the white chocolate in a warm water bath or the microwave oven.
Add the rest of the ingredients and stir. Spread the mixture into a
rectangular shape onto parchment paper and refrigerate for a few hours to
allow it to harden. Cut into small cubes and store in a cool, dry place.

PEPPERMINT-FLAVORED
LOLLIPOPS
MAKES ABOUT 20 LOLLIPOPS

1 ½ cups (300 g) granulated sugar

1 tbsp glucose or white syrup
¼ cup (100 ml) water
½ tsp peppermint flavoring
2 drops red food coloring

Oil for the paper

Around 20 paper or wooden lollipop sticks

In a clean pan, heat sugar, glucose, and water to 260 °F (125°C). This
should take about 10 minutes. Remove from heat. Add the peppermint
flavoring and red food coloring and stir. Quickly place the pan in a cold
water bath (about 30 seconds) to cool the sugar. Spread the oil on some
parchment paper and drop tablespoon-sized amounts of the mixture onto
the oil. Immediately place a stick into each drop before the mixture
hardens. Let cool.
 PASTRIES

WHITE CHOCOLATE
BROWNIES WITH PEANUTS
MAKES ABOUT 14 BROWNIES

½ cup (150 g) butter

½ cup (100 g) peanut butter
7 oz (200 g) finely chopped white chocolate
¾ cup (150 g) granulated sugar
1 tsp vanilla sugar
3 eggs
2½ cups (300 g) flour
¾ cup (100 g) salted, roasted peanuts

A 1.5-quart (1.5-liter) greased cake pan or 4 smaller cake pans

Melt the butter and the peanut butter together. Add the white chocolate
and remove from the heat. Mix to form a smooth batter. Add the sugar
and eggs—for best results, use a whisk. Fold in the flour and mix
thoroughly. Line the bottom of a springform pan with parchment paper
and secure the ring. Pour the batter into the pan and sprinkle with the
peanuts. Bake in the center of the oven at 390 °F (200°C) for 20 minutes.
If using smaller pans, bake for about 15 minutes. Allow to cool. Serve
with any of the sorbets or vanilla ice cream.
VANILLA SPONGE CAKE
WITH LEMON CURD
MAKES ABOUT 14 PORTIONS
¾ cup (175 g) unsalted butter
¼ cup (100 ml) milk
2 eggs
1 cup (200 g) granulated sugar
1 tbsp vanilla sugar
1½ tsp baking powder
2½ cups (300 g) flour
1 jar lemon curd, around ¾ cup (200 g)

A 1.5-quart (1.5-liter) greased baking pan or 4 smaller pans

Melt the butter in a pan on low heat. Add the milk and allow the mixture
to cool. Using the highest setting of an electric whisk, whisk the eggs for
about 8 minutes. Lower the speed to medium and whisk for 2 more
minutes. Sift the dry ingredients through a fine sieve, and carefully fold
them into the whisked eggs. Add the butter and milk mixture and stir.
Pour the batter into the baking pan and bake in the center of the oven at
350 °F (175°C) for about 40 minutes. Test the cake with a toothpick.
When the toothpick comes out clean, the cake is done. Remove from the
pan and allow to cool. Cut the cake lengthwise and smear with a thick
layer of lemon curd. Replace the top half. (Another alternative is to bake
in 4 smaller pans for around 25 minutes and pipe the lemon curd onto the
smaller cakes.)

COFFEE-FLAVORED
CHOCOLATE CAKE
MAKES 12 SLICES
2 eggs
½ cup (100 g) brown sugar
½ cup (100 g) granulated sugar
½ cup (150 g) salted butter, melted
7 oz (200 g) dark chocolate, melted
1 tbsp vanilla sugar
2 tbsp finely ground coffee beans
1¼ cups (150 g) flour
2 tbsp cocoa to garnish

A greased springform pan, around 10 inches (24 cm) in diameter

Combine the eggs, the two types of sugar, the butter, and the melted
chocolate. Add the vanilla sugar and coffee. Using a fine sieve, sift the
flour into the batter. Pour the batter into the springform pan and bake in
the center of the oven at 350 °F (175°C) for 30 minutes. Allow to cool.
Remove the cake and dust cocoa over the top.
CHEWY ALMOND COOKIES
WITH SAFFRON
MAKES ABOUT 50 COOKIES
1 ¼ cups (300 g) almond paste
2 egg whites
1 pinch (1/2 g) of ground saffron, dissolved in 1 tsp water
½ cup (100 g) granulated sugar to garnish

Soften the almond paste by working it with your fingers. Gradually stir in
the egg whites. Add saffron and stir until well blended. Pipe the dough
into small cones onto a baking tray covered in parchment paper. Top with
sugar, shaking off any excess from the tray. Bake in the center of the
oven at 390°F (200°C) for 8 minutes.
MADELEINES
MAKESABOUT 24 SMALLOR 12 LARGEMADELEINES

⅓ cup (65 g) butter at room temperature

½ cup (100 g) sugar
2 eggs
1½ cups (200 g) flour
1 tsp vanilla sugar
Zest of half a lemon

A madeleine baking pan

Grease the pan carefully. Beat the sugar and flour to a light and fluffy
batter, then whisk in eggs one at a time. Through a fine sieve, add the
flour and vanilla sugar. Add the lemon zest. Pipe or spoon the batter into
the baking pan, filling each well two-thirds full. Bake in the center of the
oven at 350 °F (175°C) for about 10 minutes if using small pans or 15
minutes for larger pans. Serve while still warm.
MILK CHOCOLATE AND
COCONUT CAKE
MAKES ABOUT 14 PIECES
CAKE BASE:
4 cups (400 g) grated coconut
¼ cup (50 g) brown sugar
¼ cup (50 g) granulated sugar
3 tbsp light syrup
4 eggs

FILLING:
1 cup (250 g) whipping cream
1 tbsp glucose
9 oz (250 g) finely chopped milk chocolate
2 tbsp unsalted butter at room temperature

A greased baking pan, preferably square

Mix together all the ingredients for the base and spread the batter in the
pan. Bake in the center of the oven for 12 minutes at 350 °F (180°C) and
allow to cool. In a pan, heat the cream and the glucose, and then pour it
over the finely chopped chocolate. Allow to stand for 5 minutes. Add the
butter and mix well. Pour the chocolate filling atop the cake base and
refrigerate overnight. Serve at room temperature.
CARDAMOM DREAMS
MAKES ABOUT 50 PIECES

¾ cup (200 g) unsalted butter at room temperature

1½ cups (300 g) granulated sugar
1 tsp vanilla sugar
1 tsp ground cardamom
3 cups (350 g) flour
1 tsp baking ammonia (available online and at specialty stores)

Beat the butter, sugars, and cardamom until light and fluffy. Add the
flour and baking ammonia and stir. Pipe small balls onto baking trays
covered in parchment paper (about 20 balls per tray) or into mini cupcake
papers. Bake in the center of the oven for 10 minutes at 300 °F (150°C).

ALMOND AND CHOCOLATE

BISCOTTI
MAKES ABOUT 30 BISCOTTI

½ cup (150 g) unsalted butter at room temperature

1¼ cups (225 g) granulated sugar
3 eggs
1 pinch of salt
3 tsp baking powder
5¼ cups (650 g) flour
7 oz (200 g) finely chopped dark chocolate

Mix the butter and sugar and add the eggs one at a time. Add the rest of
the ingredients and stir until a firm dough forms. Divide dough equally
into 3 parts. Roll each portion out to the length of a baking tray covered
in parchment paper and bake at 350 °F (175°C) for about 15 minutes. Cut
at an angle into half-inch (1 cm) thick pieces. Return to the baking tray,
switch the oven off, and allow to dry in the oven overnight.
CUPCAKES WITH
CHOCOLATE AND
BEETROOT
MAKES ABOUT 24 CUPCAKES

1 cup (200 g) granulated sugar

½ cup (150 g) butter at room temperature
3 eggs
1½ cups (200 g) flour
½ cup (100 g) cocoa
1 tsp baking soda
1½ cups (200 g) finely grated beetroot (preferably fresh)

FROSTING:
¾ cup (200 g) Philadelphia-style cream cheese
3 tbsp confectioners’ sugar
3 tbsp cocoa
1 tsp vanilla sugar
Edible decorations

Beat the sugar and butter until light and fluffy, and add in one egg at a
time. Sift the dry ingredients into the mixture and stir. Add grated
beetroot and mix together carefully. Divide the batter between the cake
cups and bake in the center of the oven for 12 minutes at 375 °F (190°C).
Allow to cool. To make the frosting, use an electric whisk to whip the
cream cheese, then sift in the rest of the ingredients. Whisk for another
minute. Pipe or spoon the frosting onto the cookies. Garnish with edible
decorations.
MERINGUES WITH
RASPBERRIES
MAKES ABOUT 20 MERINGUES
3 large egg whites
1 cup (200 g) granulated sugar
¾ cup (100 g) frozen raspberries
A few drops of freshly squeezed lemon juice

Make sure the bowl and the whisk are clean. Whisk the egg whites and
lemon juice with a mixer on a low speed for 3 minutes. Increase speed to
the highest setting and slowly add the sugar. Whisk until the mixture
forms stiff peaks and carefully fold in the raspberries. Spoon the mixture
onto a baking tray covered in parchment paper, leaving a gap of about 2
inches (4 cm) between each one. Bake in the center of the oven for about
1 hour at 230 °F (110°C).
SYRUP COOKIES WITH ANISE
MAKES ABOUT 50 COOKIES

½ cup (125 g) butter at room temperature, salted

½ cup (100 g) sugar
1 tbsp vanilla sugar
1 tbsp white syrup or glucose
1 tsp baking powder
2 cups (250 g) flour
1 tbsp ground anise seeds

Mix together all the ingredients until a smooth dough forms, and divide
the dough into 4 equal portions. Roll each portion out lengthways to fit
onto a baking tray covered in parchment paper. Place each piece on the
tray with a 2 ½-inch (5 cm) gap between them. Bake in the center of the
oven for 8 minutes at 390 °F (200°C). Immediately cut into 1-inch (2 cm)
cookies.

HAZELNUT ALMOND CAKES

WITH NUTELLA
MAKES AROUND 20 PORTIONS

½ cup (100 g) almond paste

¼ cup (50 g) butter at room temperature, unsalted
1 egg
1 tbsp flour
¾ cup (100 g) roughly chopped hazelnuts
1 jar Nutella
Edible decorations (optional)

Soften the almond paste by incorporating the butter, a little at a time. Add
the egg yolk and mix thoroughly. Add the egg white and flour and mix
until batter is smooth. Pour into baking cups or cupcake pans, until cup is
2/3 full, and sprinkle with hazelnuts. Bake in the center of the oven for 15
minutes at 350 °F (175°C). Let cool. Top with a spoonful of Nutella and,
if you wish, some edible decorations.
THIN TUILES
MAKES ABOUT 30 TUILES

¾ cup (75 g) unsalted butter at room temperature

1 cup (150 g) oats
½ cup (100 g) granulated sugar
1 pinch of baking powder
2 tbsp white syrup or glucose
2 tbsp cream
Mix together all the ingredients until well blended. Divide teaspoon-sized
pieces of the batter onto a baking tray covered in parchment paper,
leaving around a 3 ½-inch (7 cm) gap between each one. Bake in the
center of the oven for 5 minutes at 390 °F (200°C). Cool slightly, and fold
over a small rolling pin to shape.
MILK CHOCOLATE
BROWNIES
MAKES ABOUT 14 BROWNIES

¾ cup (200 g) butter

7 oz (200 g) finely chopped milk chocolate
1 cup (200 g) sugar
3 eggs
1 tbsp vanilla sugar
2 cups (250 g) flour

Confectioners’ sugar and strawberries for garnish

Mix the chocolate into the melted butter. Add the sugar and eggs and stir
thoroughly. Using a fine sieve, sift the rest of the ingredients into the
bowl and mix. Grease a springform pan with a 10-inch (24 cm) diameter.
Add the batter and bake in the center of the oven for 20 minutes at 390 °F
(200°C). Allow to cool. Garnish with confectioners’ sugar and half a
strawberry each (optional).
SOFT PINE NUT
CAKE WITH HONEY
MAKES ABOUT 14 SLICES
1¼ cups (150 g) pine nuts
½ cup (150 g) butter at room temperature
¾ cup (150 g) granulated sugar
1 tbsp vanilla sugar
¼ cup (50 g) honey
3 eggs
2½ cups (300 g) flour

⅓ cup (50 g) pine nuts to garnish

A cake pan with a removable base, either a big one with an 8-inch (20
cm) diameter or two smaller ones.

Chop the nuts and whisk them together with the butter, the two types of
sugar, and the honey. Add one egg at a time, stirring after each addition.
Using a sieve, sift the flour into the batter and stir. Pour the batter into
the cake pan and sprinkle with the nuts. Bake in the center of the oven for
30 minutes at 350°F (175°C). The cake can be served hot or cold.
(Smaller cake pans reduce the baking time by 10 minutes.)
SIMPLE LEMON-FLAVORED
CUPCAKES
MAKES ABOUT 12 CUPCAKES
¾ cup (200 g) almond paste
½ cup (100 g) butter at room temperature
5 tbsp flour
½ cup (150 g) Philadelphia-style cream cheese
1 tbsp confectioners’ sugar
Finely grated zest of half a lemon

Pearl sugar or sprinkles to garnish (optional)

Combine almond paste and butter and stir until the mixture is smooth.
Stir in the flour and lemon zest. Pour into small cupcake molds and bake
in the center of the oven for 10 minutes at 350 °F (175°C). Let cool.
Whisk the cheese, sugar, and remaining lemon zest until fluffy, and then
pipe onto each cake. Garnish with pearl sugar or sprinkles (optional).
QUEEN’S
CRUMBLE
MAKES ABOUT 14 PORTIONS
¾ cup (200 g) butter, melted
½ cup (100 g) raw sugar
½ cup (100 g) granulated sugar
1½ cups (200 g) oats
1½ cups (200 g) flour
1 tsp vanilla sugar
¾ cup (100 g) raspberries, fresh or frozen
¾ cup (100 g) blueberries, fresh or frozen
¾ cup (100 g) strawberries, fresh or frozen

Mix together the first 6 ingredients until the dough resembles fine
breadcrumbs. Cover the bottom of an ovenproof dish with about half of
the crumble dough and top with the berries. Cover the berries with the
rest of the crumble dough. Bake in the center of the oven for 50 minutes
at 300 °F (150°C). Crumble can be served hot or cold with vanilla ice
cream or vanilla sauce.
COFFEE CHEESECAKE
MAKES ABOUT 14 SLICES
½ cup (150 g) butter
1 packet digestive biscuits, crushed, around 2 ¾ cups (around 300 g)
3 tbsp instant coffee
2 tbsp hot water
2½ cups (600 g) Philadelphia-style cream cheese
½ cup (100 g) sour cream
3 eggs
½ cup (100 g) granulated sugar

Spun sugar, raspberry coulis, and fresh raspberries to decorate (optional)

Melt the butter and add the biscuit crumbs. Cover the base of a
springform pan, approximately 10 inches (24 cm) in diameter, with
parchment paper and attach the ring. Spread the crumb mixture over the
base. In a small bowl, combine the coffee and water and stir until
dissolved. In a larger bowl, combine the cream cheese and sour cream
with the sugar to form a smooth batter, and stir in one egg at a time. Add
the coffee mixture and stir. Pour the batter into the springform pan and
bake in the center of the oven for 50 minutes at 300 °F (150°C). It should
not have completely set and should still be soft in the middle. Cool before
serving. Decorate with spun sugar (p. 148), raspberry coulis (p. 122), and
fresh raspberries (optional).
SOFT GINGERBREAD
WITH ROASTED
WALNUTS
MAKES ABOUT 16 PORTIONS
3 eggs
1½ cups (300 g) granulated sugar
2½ cups (300 g) flour
⅓ cup (50 g) lingonberries
½ cup (100 ml) pouring cream, around 10%
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla sugar
1 tsp baking soda
¾ cup (100 g) roughly chopped walnuts

A 1.5-quart (1.5-liter) cake pan, greased

Mix together all the ingredients (except walnuts) until batter is smooth.
Pour into the pan and sprinkle with nuts. Bake in the center of the oven
for about 45 minutes at 350 °F (175°C).
DELICATE
CHOCOLATE
SANDWICHES
MAKES ABOUT 15 SANDWICHES

DOUGH:
¾ cup (200 g) salted butter at room temperature
3¼ cups (400 g) flour
½ cup (100 g) confectioners’ sugar
¼ cup (50 g) granulated sugar
1 egg yolk

FILLING:
½ cup (150 ml) whipping cream
3.5 oz (100 g) finely chopped dark chocolate
1 tbsp glucose or honey

Mix together all the ingredients for the dough until smooth. Cover in
cling wrap and allow to rest in the fridge for at least an hour. On a floured
surface, roll the dough out to roughly a quarter-inch (3 mm) thickness
and cut out round cookie shapes, approximately 2 inches (4 cm) in
diameter. Bake in the center of the oven for about 7 minutes at 390 °F
(200°C). Let cool. Heat the cream and, in a separate bowl, pour over the
chopped chocolate. Add the glucose and mix with a handheld mixer. Let
stand at room temperature for a few hours. Pipe or spread a little
chocolate truffle on one side of the cake. Top with a second cake to form
a sandwich.
PECAN PIE
MAKES ABOUT 16 SLICES

PIE CRUST DOUGH:

¾ cup (200 g) salted butter at room temperature
3¼ cups (400 g) flour
½ cup (100 g) confectioners’ sugar
¼ cup (50 g) granulated sugar
1 egg yolk

FILLING:
¾ cup (100 g) finely chopped pecans
¾ cup (175 g) butter at room temperature
¼ cup (50 g) brown sugar
3 tbsp granulated sugar
1 tsp vanilla sugar
1 egg
¾ cup (100 g) flour

About 40 pecan halves for decoration

Mix together all the ingredients for the crust until they form a smooth
dough. Cover in cling wrap and let cool in the fridge for at least an hour.
On a floured surface, roll out the dough to a quarter-inch (3 mm)
thickness. Line a tart form, that is about 12 inches (30 cm) in diameter, or
two smaller ones, with the dough. Whisk together the chopped nuts, the
butter, and the two types of sugar. Whisk in the egg, and using a sieve,
sift the flour into the filling, mixing thoroughly. Pour into the lined forms
and top with nuts. Bake in the center of the oven for 25 minutes at 390 °F
(200°C) for the larger pan, or for 20 minutes if using smaller pans. Can
be served hot or cold.
CHERRY CAKE
MAKES ABOUT 14 SLICES

¾ cup (200 g) butter

7 oz (200 g) finely chopped chocolate
½ cup (100 g) granulated sugar
½ cup (100 g) muscovado sugar
3 eggs
1 tsp vanilla sugar
2½ cups (300 g) flour

1¼ cups (200 g) fresh or frozen cherries, pitted

Whipped cream to serve

Melt the butter and remove the pan from the heat. Add the chocolate and
stir. Add the two types of sugar and stir in the eggs one at a time with a
handheld whisk. Using a sieve, sift the dry ingredients into the bowl and
mix until batter is smooth. Grease a 1.5-quart (1.5-liter) cake pan with
butter. Pour half the batter into the pan and cover with cherries. Top with
the rest of the batter, and bake in the center of the oven for 25 minutes at
390 °F (200°C). Serve with lightly whipped cream.
CINNAMON AND APPLE CAKE
SEE PHOTO, PAGES 108—109
MAKES ABOUT 14 SLICES

¾ cup (200 g) butter at room temperature

½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar
1 tbsp vanilla sugar
2 eggs
1 tsp baking soda
2½ cups (300 g) flour
2 large cooking apples (for example, Jonagold)
1 tsp finely ground cinnamon
2 tbsp granulated sugar

Beat butter and sugars until light and fluffy. Add the eggs one at a time
and whisk for another minute. Using a sieve, sift the baking soda and
flour into the batter and stir. Line a springform pan, around 10 inches (24
cm) in diameter, with parchment paper and attach the ring. Pour the
batter into the pan. Rinse and core the apples and cut into thin slices. Mix
the apples with the cinnamon and the 2 tbsp of granulated sugar. Spread
the apples on top of the batter and bake in the center of the oven for 1
hour at 300 °F (150°C). Serve with one of the sauces or accompaniments
that can be found at the back of this book.

ALMOND AND FIG TART

MAKES ABOUT 12 SLICES

¾ cup (200 g) almond paste

½ cup (100 g) butter at room temperature
1 egg
½ cup (50 g) flour
4 figs

Soften the almond paste and slowly stir in butter. Once batter is smooth
and firm, add the egg and mix thoroughly. Add the flour and stir. Spread
the batter over a greased tart pan with a loose base. Divide each fig into 4
pieces and place on top of batter. Remember to leave even spaces
between each piece. Bake in the center of the oven for about 20 minutes
at 350 °F (175°C). Can be served.
WHITE
CHOCOLATE CAKE
WITH BLUEBERRIES
MAKES ABOUT 14 SLICES

¾ cup (200 g) butter

7 oz (200 g) finely chopped white chocolate
½ cup (100 g) granulated sugar
3 eggs
1 tbsp vanilla sugar
3¼ cups (400 g) flour
2 cups (300 g) blueberries, frozen

Confectioners’ sugar to garnish

In a saucepan, melt the butter and chocolate. Add in the granulated sugar
and eggs and stir thoroughly. Using a fine sieve, stir in the vanilla sugar
and flour and mix thoroughly. Carefully fold in the frozen blueberries.
Grease a springform pan, 10 inches (24 cm) in diameter, or a square pan.
Pour in the batter and bake at the center of the oven for about 25 minutes
at 390 °F (200°C). Let cool.

BANANA MUFFINS
MAKES ABOUT 12 LARGE MUFFINS

½ cup (125 g) butter at room temperature

1 cup (200 g) sugar
2 eggs
2¾ cups (350 g) flour
1 tbsp vanilla sugar
1 tsp baking soda
½ cup (150 ml) milk
1 banana, mashed

Beat the butter and sugar until light and fluffy. Whisk in the eggs one at a
time. Using a sieve, sift the rest of the ingredients into the batter and mix
until well blended. Gently stir in the milk and the mashed banana. Fill
each muffin cup three-quarters full. Bake at the center of the oven for
around 20 minutes at 375 °F (190°C). Let cool.
DAIM SQUARES
MAKES ABOUT 40 SQUARES

¾ cup (200 g) butter

7 oz (200 g) finely chopped milk chocolate
1 cup (200 g) granulated sugar
3 eggs
1 tsp vanilla sugar
2½ cups (300 g) flour
1 double Daim bar (can be purchased at Ikea stores), or alternatively 3.5
oz (100 g) Skor bar, chopped roughly

Cocktail toothpicks for serving

Melt the butter and remove the pan from the heat. Add chocolate and stir.
Using a hand whisk, add the sugar and then the eggs, one at a time. Sift in
the dry ingredients and stir until batter is smooth. Add the chopped Daim
or Skor bar. Spread the batter onto a large baking tray covered in
parchment paper. Bake in the center of the oven for around 10 minutes at
390 °F (200°C) and let cool. Cut into 1 x 1 inch (2x2 cm) cubes and place
a cocktail toothpick in each one. This is a perfect dessert to serve at a
buffet!
WHOOPIE PIES
MAKES ABOUT 20 PIES

2½ cups (300 g) flour

1 tsp vanilla sugar
¾ tsp baking soda
1½ tbsp potato flour
½ cup (100 ml) cream
¼ cup (75 g) butter at room temperature
½ cup (75 g) granulated sugar
1 small egg
Zest of 1 lemon
CREAM:
¼ cup (75 g) butter at room temperature
1 tbsp confectioners’ sugar
1 cup (200 g) marshmallow fluff
2 tbsp lemon curd

Confectioners’ sugar to garnish (optional)

In a large mixing bowl, combine the dry ingredients. In a separate bowl,

mix the cream with the lemon zest. In a small bowl, beat the butter and
sugar until light and fluffy and add the egg, continuing to whisk for a few
minutes. Combine all the ingredients and stir until batter is smooth. On a
baking tray covered in parchment paper, pipe the batter into 1 ½-inch (3
cm) pieces, leaving 2 inches (4 cm) between each one. Bake in the center
of the oven for about 7 minutes at 350 °F (175°C). Allow to cool. To
make the cream, beat the butter and sugar until light and fluffy. Add the
marshmallow fluff and lemon curd and mix until batter is smooth. Pipe or
spread a layer of cream between two cookies and garnish with
confectioners’ sugar.
 ACCOMPANIMENTS

RASPBERRY
COULIS
MAKES ABOUT 1 CUP (200 ML)

1¾ cups (250 g) raspberries, fresh or frozen (defrosted)

2 tbsp confectioners’ sugar

Using a handheld mixer, mix raspberries and sugar. Pass the raspberries
through a sieve. Refrigerate. Raspberry coulis pairs well with both
cookies and ice cream. When kept refrigerated, it will last for about 3
days.

FUDGE SAUCE
MAKES ABOUT 2/3 CUP (150 ML)

½ cup (100 g) granulated sugar

2 drops freshly squeezed lemon juice
1 tsp butter
½ cup (150 g) whipping cream
1.5 oz (50 g) milk chocolate

Melt the sugar and the lemon juice until golden brown. Add the butter,
then gradually stir in the cream. Pour the mixture over the milk chocolate
and allow to stand for a few minutes. Stir and let cool.
BLACKBERRY
COULIS
MAKES ABOUT 1 CUP (200 ML)

1¾ cups (250 g) blackberries, fresh or frozen (defrosted)

2 tbsp confectioners’ sugar

Using a handheld mixer, mix the blackberries and sugar. Pass the
blackberries through a sieve. Refrigerate. Blackberry coulis pairs well
with both cookies and ice cream. When kept refrigerated, it will last for
about 3 days.
STRAWBERRY
COULIS
MAKES ABOUT 1 CUP (200 ML)

1¾ cups (250 g) strawberries, fresh or frozen (defrosted)

2 tbsp confectioners’ sugar

Using a handheld mixer, mix the strawberries and sugar. Pass the
strawberries through a sieve. Refrigerate. Strawberry coulis pairs well
with both cookies and ice cream. When kept refrigerated, it will last for
about 3 days.
VANILLA SAUCE
MAKES ABOUT 1 ½ CUPS (300 ML)

½ cup (100 ml) milk

½ cup (100 ml) whipping cream
¼ cup (50 g) granulated sugar
1 vanilla bean scraped of seeds
2 egg yolks

Bring the milk, cream, 2 tablespoons of the sugar, and the scraped vanilla
bean to a simmer. Remove the pan from the heat. In a separate bowl, stir
the rest of the sugar (2 tbsp) with the egg yolks. Combine with milk
mixture. Return the pan to a low heat and stir until the sauce thickens. Do
not allow it to boil! Pass through a sieve and let cool.

WHITE CHOCOLATE
SAUCE
MAKES ABOUT 1 ½ CUPS (300 ML)
3.5 oz (100 g) finely chopped white chocolate
½ cup (100 ml) milk
½ cup (100 ml) whipping cream

Place the chocolate in a bowl. Bring the milk and the cream to a simmer
and pour over the chocolate. Let sit for about 5 minutes, then mix it into a
smooth sauce. Can be served hot or cold.
DARK CHOCOLATE
SAUCE
MAKES ABOUT 2 CUPS (500 ML)

1¼ cups (300 ml) water

1 cup (200 ml) granulated sugar
1 tbsp glucose or light corn syrup
¾ cup (150 g) cocoa powder

Heat the water, sugar, and glucose (or corn syrup). Add the cocoa and
whisk thoroughly. Bring the mixture to a simmer. Pass through a fine
sieve. Can be served hot or cold.
MILK CHOCOLATE
SAUCE
MAKES ABOUT 1 ½ CUPS (300 ML)

3.5 oz (100 g) finely chopped milk chocolate

½ cup (100 ml) milk
½ cup (100 ml) whipping cream

Place the chocolate in a bowl. Bring the milk and cream to a simmer and
pour over chocolate. Let sit for 5 minutes before mixing until sauce is
smooth. Can be served hot or cold.
MANGO AND
PASSION FRUIT
COULIS
MAKES ABOUT 1 ½ CUPS (300 ML)

1 mango
¼ cup (50 g) confectioners’ sugar
¼ cup (50 ml) cold water
2 passion fruits

Peel and pit the mango. Cut the flesh into small pieces and mix with the
sugar and water. Divide the passion fruit and remove the flesh, including
the juice and pips, and add to the mango sauce. Serve well chilled. Mango
and passion fruit coulis pairs well with ice cream, sorbets, and chocolate
cakes.
VANILLA
ICE CREAM
MAKES ABOUT 1 QUART (1 LITER)
1 gelatin leaf
2¾ cups (600 ml) half-and-half
¾ cup (150 g) granulated sugar
1 vanilla bean scraped of seeds
5 egg yolks

Soak the gelatin in plenty of cold water. Heat the half-and-half with half
the sugar and the scraped vanilla bean. Meanwhile, using a handheld
whisk, mix the egg yolks with the rest of the sugar. When the half-and-
half is lukewarm, take about ½ cup (100 ml) of the half-and-half and add
to the egg mixture, stirring thoroughly. Return the egg and cream mixture
to the pan and continue to stir. Remove from the heat. Remove excess
water from the gelatin and add to the mixture while stirring. Chill the ice
cream mixture in a cold water bath. For the best results, allow the
mixture to rest in the fridge overnight. Pass the mixture through a fine
sieve and freeze in an ice cream machine for around 40 minutes.
CHOCOLATE NETS
¼ cup (100 g) finely chopped dark chocolate

Place a baking tray in the freezer for 4 hours. Melt the dark chocolate in
the microwave. Prepare a cold plate, a spatula, and a piping bag with a
small hole at the end. Fill the piping bag with the melted chocolate and,
using the baking tray, immediately start to pipe the chocolate into a dense
pattern. After about a minute, when the chocolate has hardened, lift it up
with the spatula and form into a ball. Place on the plate and immediately
refrigerate. Freeze the baking tray again for a few minutes and repeat the
procedure to make more chocolate nets. Refrigerate for at least an hour
before serving. Chocolate nets are easy to make and are a very impressive
garnish suitable for all occasions.
LICORICE-FLAVORED
TOFFEE SAUCE
MAKES ABOUT 1 CUP (200 ML)
½ cup (100 g) granulated sugar
2 drops freshly squeezed lemon juice
1 tsp butter
½ cup (150 ml) whipping cream
1 tsp licorice granules or 4 strong licorice candies, crushed

Boil the sugar with the lemon juice until golden brown. Add the butter
and the cream—a little at a time. Finally, add the licorice and heat for
another minute. Stir and allow to cool.

SPUN SUGAR
1 ½ cups (300 g) granulated sugar
½ cup (100 ml) water
2 tbsp glucose
A few drops of freshly squeezed lemon juice

Bring all the ingredients to a boil in a thick-bottomed pan. Make sure you
keep the edges of the pan clean by using a brush to paint the sides of the
pan with cold water. Boil until the mixture reaches 270 °F (132°C). Place
in a cold water bath for a minute. Cut the wires on a whisk around the
middle, so that the wires are about half their normal size. Dip the whisk
in the sugar and carefully shake over some parchment paper. Repeat until
you have the desired amount. It takes some time, but it is well worth the
effort to make this pretty garnish. Spun sugar works well as decoration on
ice cream and cakes. To remove the sugar when finished, soak the pan.
COOKIE
DOUGH
1 cup (215 g) butter at room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar
1 tsp vanilla sugar
1 egg
2 cups (250 g) flour, approx.
½ tsp salt
½ oz (50 g) finely chopped dark chocolate
½ (50 g) cup finely chopped pecan nuts

Beat the butter and sugar until smooth. Add the remainder of the
ingredients and stir. This cookie dough works well as a mix-in for vanilla
and chocolate ice cream. It is also delicious to eat as is. If you wish to
bake into cookies, add 1 tsp baking soda to the dough.
HAZELNUT
SPRINKLES
1½ CUPS (200 G) BLANCHED HAZELNUTS
Chop nuts finely and roast in the oven at 300 °F (150°C) for about 20
minutes. Stir every 5 minutes or so to allow the nuts to roast evenly. The
nuts will taste so much better than anything store-bought, as these will be
freshly roasted prior to serving.

MACADAMIA NUT
SPRINKLES
1½ CUPS (200 G) MACADAMIA NUTS

Chop nuts finely and roast in the oven at 300 °F (150°C) for about 20
minutes. Stir every 5 minutes or so to allow the nuts to roast evenly.
Home-roasted nuts taste so much better than store-bought!

CHOCOLATE CURLS
APPROX 3.5 OZ (100 G) CHOCOLATE BAR—WHITE, DARK, OR
MILK CHOCOLATE

Using a small knife or a potato peeler, pull the blade against the edge of
the chocolate. Make sure you have some parchment paper underneath to
collect the curls. Keep going until you have enough to decorate or flavor
with.
PEPPERMINT SPRINKLES
Peppermint-flavored hard candy

With a sharp knife, chop the peppermint-flavored candy into the desired
size. Store in a dry place. These sprinkles work well as a topping for ice
cream or as cake decorations.