Tag Archives: quick

Easy Lightened Creme Brulee

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Lightened Creme BruleeCreme Brulee in French means “burned cream”. As much as I love rich foods, the thought of eating heavy cream and egg yolks (more fat) is too much even for me. However, loving everything of the brulee/flan/pudding family I wanted to find a way to still enjoy this dessert. The cream brulee under the crackling sugar coating can still be enjoyed but with a lighter touch. If you can find Tahitian vanilla, use it by all means for an unforgettable flavor. It can be found on the internet. If not, look for Madagascar vanilla to get the most flavor.

I have seen recipes that talk about creme brulee as being a mystical, magical recipe to follow.  I’m not sure what they are talking about.  This is so easy, I didn’t even provide how to photos.  Basically you whisk everything together, put in in a waterbath, bake and chill.  However, my post “Milk Chocolate Creme Brulee” post has photos to guide you should you wish. Continue reading

Lemon Raspberry Pudding Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Lemon Raspberry Pudding CakeLemon Raspberry Pudding Cake is a relatively low fat dessert but you can’t tell it from the taste. Some recipes for the Lemon Pudding Cake use butter but this recipe from my mother never did. I added the raspberries but blueberries would be great also. It can be made as a whole or individual dessert as you choose.

When you mix it, it looks like a very light cake batter. But as it bakes, it separates into two layers. The top is the lightest cake ever and the bottom is an intense lemon pudding with fresh raspberries.

You can see from the photo that this Lemon Raspberry Pudding “Cake” does not cut well. In fact you don’t cut it, you scoop it out of the pan with a big spoon. It’s definitely a “homey” looking dessert – but those are often the best.

This Lemon Raspberry Pudding Cake is an easy recipe to put together but I have to tell you, my husband and I ate the whole 10″ cake one night – it is that good – or we are that bad! Continue reading

60 Second Brioche

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Fiinished photoThe title, “60 Second Brioche” (pronounced BREE-ohsh) comes from the article title as it appeared in Bon Appetit Magazine.  While it takes a few minutes to prepare the ingredients, it does indeed come together in about sixty seconds in the food processor, making it the fastest brioche around.

In my first book, “The New Pastry Cook”, the theme was to take a basic dough and make 10 to 12 items using that dough. When I first started learning to make the classic doughs I thought it a shame to spend the time to learn them and then use them for just one or two things.  In the Bon Appetit article, they used the 11 recipes I developed for my book and an additional one I developed for them as they wanted an even dozen.

I learned to make many of the traditional French pastries from Andre Gotti, a marvelous French pastry chef.  After I learned the traditional method, I became a consultant to Cuisinart specializing in pastry using the food processor. I modernized many of the traditional French techniques without sacrificing quality. Brioche was among them. Continue reading

Four-In-One Amazing Quick Breads

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.
Four Amazing Quick Breads

Left to Right – Strawberry, Banana, Pumpkin and Double Apple Quick Breads

Four-in-One Amazing  Quick Breads from the Bowl and a Whisk Series is the first in a group of recipes that will show up from time to time that require little else than a bowl and a whisk to get it together.  It usually takes more time to assemble the ingredients than to mix them and get them into the oven.

This recipe consists of a base to which different purees can be added as well as enhancements to the recipes.  Nuts or spices can be added to any of the recipes as you prefer.

Strawberry bread, Banana Bread, Pumpkin Bread and Double Apple Bread are just a whisk and a bowl away! Continue reading