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".

Who hasn't been there, reminiscing on the good times, on a Sunday afternoon?

Homemade goes a Long Way!

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

Any (pastry) chef will tell you, homemade desserts are better. It's been said before and today it's even more true!

Why? Because more and more shops and restaurants use substitute, artificial ingredients.

Did you recently have a milkshake at one of the famous fast-food restaurants? They do not taste like milk anymore.

Besides, as someone who has been baking sweet pastries from their teenage years, you have to respect the ratios and the quality of ingredients.

Good patisserie does not leave much room for improvisation, making the scale and measuring beaker essential instruments.

We can use volumetric measuring or the metric system. Both are good because measurement matters in patisserie.

Metric measuring allows an accuracy required for certain recipes. If refinement is what you're looking for, use metric measuring. 

It's not About the Sugar!

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

Instead, it is the supporting ingredient to maintain a dessert's consistency, making them more enjoyable. 

Unfortunately, they're demonizing sugar because too much is used in the food industry. Most of us do not realize this until we read the labels.

Those ready made meals often contain too much sugar. This is just one example of an industrial food product. 

In moderation, sugar can be part of any diet.

European Dessert Recipes

In Western Europe, where modern patisserie began (France), there is this culture of having a dessert with the family, usually around the weekends.

We have a lot to thank those early pastry chefs in Paris. How they mastered dessert recipes was pure art.

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

If patisserie can bring families together, the more reason to call your parents, brothers and/or sisters or simply your friends. They would be curious to try your "artwork".

I invite you to try a few of the desserts and who knows, maybe there's one that you will enjoy making yourself.

Have a lot of fun...