Better Dessert Recipes!

Sometimes we do our best to impress our family and friends with the most delicious dessert recipes. Few things surpass the togetherness with loved ones over a cup of coffee and a slice-of-heaven.

The inside of a Parisian pastry shop with many desserts on a glass counter.A Parisian Patisserie. Note the interior design!

Surprise them with your favorite dessert. Some are easy to make, difficult, artsy but in the end, plain delicious. Find them here or create your own recipes.

Good dessert making isn’t complicated if you know how. You’ll learn the techniques to make a French pastry chef jealous.

Grandma Said It!

But desserts aren't made equal. The ones bought at certain stores are often off-balance. They are too sweet, too fat, or have too many additives.

Like our grandmothers, any chef will tell you, homemade desserts are better and healthier. It's been said before and today it's even more true!

Why? Because more and more bakeries and patisseries use substitute, artificial ingredients.

Did you recently have a milkshake at a restaurant? They do not taste like milk anymore.

Besides that, you have to respect the ratios and the quality of the ingredients. 

Good patisserie needs a certain accuracy, making the scale and measuring beaker essential instruments.

Volume measuring or metric measuring, both are good.

Metric measuring, however, allows the accuracy required for certain recipes. If refinement is what you need, use metric measuring.

It's not About the Sugar!

Parisian pastries with in the front a Tarte Fraises.Parisian Pastries

The sweetness of a dessert is the dominant flavor. However, it should not dominate other ingredients. Using too much sugar will mask different flavors.

Conversely, too little sugar will make bland desserts.

The right amount adds consistency, more deliciousness. 

European Dessert Recipes

In Western Europe, where modern patisserie began, there is this tradition of having a dessert with the family. Usually around the weekends.

We have a lot to thank the early pastry chefs in France. Their patisserie shop alone, often art-nouveau style, was a work of art. Customers flocked to see which new pastries were on the window counter.

Today, there are still people approaching the windows to admire the sweet marvels. 

A lot of desserts we know today derive from those early creations. Eclairs, mille-feuilles, and frangipane are just a few known names.

Let family and friends come together to enjoy golden moments. They would be curious to try your "artwork".

I'm sure there's at least one recipe that you will enjoy making.

Have a lot of fun...