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Hawaiian Sundae

Modified: Jul 12, 2025 · Published: Aug 5, 2014 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Hawaiian Sundae is perfect for the end of a grilled dinner, this unusual sundae of caramelized pineapple with a chocolate coconut sauce has all the flavors from Hawaii. Fresh pineapple and a chocolate sauce flavored with coconut cream is topped with salted, toasted macadamia nuts. I found these in the snack aisle of grocery stores.

It is important to use coconut cream and not coconut milk. The coconut cream is often found in the liquor department of the store. Several brands can be found locally including Coco Lopez and Roland Cream of Coconut.

This Hawiian Sundae will earn a place in your dessert collection.

Caramelized Pineapple
2 cups fresh pineapple chunks
3 tablespoons butter
2 packed tablespoons brown sugar

Place the butter and brown sugar in a skillet large enough to hold the pineapple. Melt the butter and the brown sugar together and continue cooking until the pan is covered in bubbles. Add the pineapple. Continue cooking at a boil until the sauce reduces and coats the pineapple. Serve warm.

Chocolate Coconut Sauce
¾ cup coconut cream (such as Coco Lopez or Roland Coconut Cream)
4 ounces bittersweet or semisweet chocolate

Place in a small saucepan and heat over slow fire until it is smooth.

Assembly
Toasted, salted macadamia nuts
Vanilla ice cream
Caramelized Pineapple
Chocolate Coconut Sauce

Place several scoops of ice cream in a bowl. Add pineapple, drizzle with the chocolate coconut sauce and top with the macadamia nuts.

Serves 4 to 6

Goat Cheese Pesto Tart

Modified: Jul 25, 2025 · Published: Jul 31, 2014 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

At the retail shop, the clientele loved this Goat Cheese Pesto Tart. It is the perfect example of a savory tart and we did many of them. This Goat Cheese Pesto Tart came from my love of peppers and basil - in this case, pesto. While I appreciate goat cheese, I find it very astringent and usually cut it with cream cheese to mellow it out as I have done here. I used this filling for small crostadas which we used as appetizers. We crossed slivers of red and yellow pepper on the top and they made a dazzling display on a tray when passed. They can be made, as can the tart, ahead and frozen.

For the crostadas, I would freeze them without the peppers on top, adding them after they had been reheated. I particularly like to use this filling for the crostadas as it didn't lose its shape when heated. We would pipe it on with a large star tip.

This Goat Cheese tart demonstrates the use of savory tarts in your repertoire. These can also be made in individual servings if you desire. The number of servings depends upon the size of your pans.

Because I believe strongly in adding flavor to every element of the dish, I vary the crusts depending upon what I am putting in them. This asiago crust is a great example. It's so good on its own, it can be rolled out, cut, pricked and served as snack crackers. I sometimes make extra dough just for that purpose.

This is a press in crust because you literally press it into the pan. These are often easier than roll out crusts. I divide the dough for the sides and the bottom. With the side and bottom separated, it is important to seal the seams well. Despite that, areas sometimes separate from each other and require patching. This is why it is important to save a small walnut-sized piece of the dough. You will see in the photos that my crust did separate and how it is fixed. This crust is sturdier than an American pie crust and doesn't get soggy as easily as a flaky crust.

This Goat Cheese Tart is special any time of the year, but particularly in the summer with fresh basil and peppers in abundance.

Asiago Crust for the Goat Cheese Pesto Tart

1 ½ cups flour (210 grams or 7 ½ ounces)
½ cup grated asiago cheese (45 grams or 1 ½ ounces)
½ teaspoon salt
¼ teaspoon cayenne pepper
1 stick +1 tablespoon butter, cold and cut into pieces (125 grams or 4 ½ ounces)
5 tablespoons ice water

Preheat the oven to 350 degrees. Lightly spray an 11” tart pan with a removable bottom with cooking spray. Set aside.

Place the flour, cheese, salt, and pepper in the bowl of a processor fitted with a steel blade. Process briefly to mix. Circle the butter over the dry ingredients and process until mealy. With the processor running, add the ice water and process until it forms a ball.Reserve a small amount of the dough. Divide the dough in half. Set aside one half. Divide the remaining piece in half again. Shape one of the pieces into a thin rolland lay it along the inside of the rim of the baking sheet. Repeat with the second piece, overlapping the edges. Press these rolls firmly along the edge of the pan. Press the bottom of the pastry firmly against the bottom of the pan so the edge of the dough is straight from top to bottom. Flatten the second half of the dough into a circle and place it in the middle of the bottom of the pan. Press it outwards toward the side.

Seal it to the side crust making sure the seam has been well sealed at the edges so it does not pull apart.Finish the top edge by pressing down on the top of the crust.Spray a piece of foil and place it, sprayed side down, into the tart shell fitting it well into the edges. Fill with beans to the top and bake for 20 minutes. Remove the foil and weights and continue baking until golden, about 8 minutes more. If the side has separated from the bottom at some point,patch it. Using the reserved dough, roll very thinly and place it covering the crack. This is easiest to do while the shell is warm. With a small offset pointed spatula, work it into the crack.

Repeat to fill any cracks. If the bottom has cracked, simply work a bit of the reserved dough into the crack with the spatula. Cool.

Pesto

2 ½ ounces basil leaves
3 tablespoons toasted pine nuts
2 medium cloves garlic
Scant ½ cup grated parmesan or asiago cheese
¾ teaspoon salt
¾ teaspoon black pepper
2 to 3 tablespoons olive oil

Pull the leaves off the basil stems. You should have about 1 ½ cups. Place all but the oil in the bowl of a food processor. Process to chop finely. Add the olive oil down the feed tube while the processor is running. Use only enough oil to make a thick paste.Yield: Approximately 10 tablespoons. Drop leftovers by tablespoons onto waxed paper.

Freeze; store in a freezer bag or container.

Filling for the Goat Cheese Pesto Tart

2 red peppers
1 yellow pepper
½ pound goats cheese, room temperature
4 ounces cream cheese, room temperature
3 tablespoons pesto
1 tablespoons flour
¼ cup milk
¼ cup cream
¼ cup white wine
⅓ cup grated asiago

Preheat the oven to 350°F. Line a baking sheet with foil, spray it and set aside.

Cut the peppers in half. Quarter and seed the peppers. Drizzle with olive oil and toss. Place the peppers on the prepared pan. Roast for 15 minutes; turn them over and roast for 15 minutes more or until the skin separates from the pepper. Cool while preparing the filling. Remove the skin from the peppers and blot dry if they are at all wet. Cover the bottom of the shell with the peppers. Set aside.

Place the goat’s cheese and cream cheese in the bowl of the food processor. Process until creamy and blended. Add the remaining ingredients. Process until completely mixed, scraping as necessary. Pour over the peppers in the shell. Smooth in the shell.Bake for 20 to 25 minutes until set.

Cool 5 to 10 minutes before cutting. Serve the Goat Cheese Pesto Tart hot or room temperature. This also freezes very well. Heat at 300°F for 20 to 25 minutes to thaw and heat.

If you enjoyed this article, you might want to take a look at:

Stuffed Italian Bread (Pane Bianco)
Bacon and Cheddar Popovers

French Onion Tart

Ten Ways to Become a Better Baker

Modified: Jul 25, 2025 · Published: Jul 24, 2014 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Becoming a better baker is a matter of patience and repetition, but there are practices that will help speed the process. Here I have listed some that I hope will help you - even if it is just one thing you may need to work on to become the baker you always wanted to be.

1. Read the recipe from start to finish. Make sure you have all of the ingredients without substituting.

2. The first time you make a new recipe make it exactly as it is written. It's fine to change raisins to dried cherries or use dark brown sugar instead of light. However, if it calls for buttermilk, don't substitute regular milk.

3. If you want to change the recipe, change one thing at a time. If you change more than one you will not know which one worked, or didn't work. [Read more...]

Super Fast and Easy 60 Second Brioche

Modified: Jul 13, 2025 · Published: Jul 10, 2014 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

A slice of Lemon Glazed Lemon Twists made with Sixty Second Brioche

The 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.

Whenever a dough has a lot of eggs, butter or sugar, a sponge is often used to increase the amount of yeast going into the dough. So it is with brioche which contains a lot of eggs and butter. The sponge for this is a mini dough made of the yeast, a small amount of water, a pinch of sugar and a bit of flour that is taken from the main amount used in the recipe. These are stirred together, covered and allowed to double in bulk before using. This happens quickly, usually 15 to 20 minutes which is why you make it first.

I have seen brioche that is bread like and brioche that is cake like. This brioche has a fine, cake like texture that I love. After mixing, it is more of a batter than a dough and must be refrigerated to be able to handle it. I always make it the day before, let it rise, punch it down and refrigerate it up to 3 days before using it.

While the most recognizable shape is the brioche à tête, which means "brioche with a head", it is a basic dough that can be used for so much more. Sausage or other items are sometimes encased in brioche. But that is as far as it goes. Here we use it for the Glazed Lemon Twists which is an elegant coffeecake.

While I use the processor method for home use, we used the mixer, with the same ingredients, at the bakery where we made it in much bigger batches. I am including the mixer version also.

Brioche can be tricky to shape or roll out because of the large amount of butter. The butter can soften fairly quickly. If it does, transfer the dough to the refrigerator or freezer to firm up again. If you have a surface on which to roll that is not wood, ice it down before rolling the dough out. Simply dump ice cubes on it, let it stand for several minutes, remove the ice, dry the surface and roll the dough. I also use a marble rolling pin that I can chill in the freezer before rolling out the dough.I place it in the freezer for about an hour before using it. It stays cold for at least an hour. Make sure to wipe it from time to time as it will condensate after removing from the freezer.

Another of my favorite tools I use in this blog is the microplaner. I don't know how I baked without it.

The Lemon Twists is a great coffee cake that can be assembled the day before and baked off in the morning or it can be baked without the glaze and rewarmed in the morning then glazed. In any case it is a wonderfully different coffeecake that highlights the adaptability of brioche.

Not only is there a lemon sugar inside, there is a great lemon glaze on the outside that shines like lacquer. So grab your processor and rolling pin and you can have this brioche coffeecake in no time.

Brioche

Start this the day before you want to use it. It may be refrigerated for several days before using if desired.

1 ½ teaspoons instant yeast
2 tablespoons warm water (105 to 115 degrees)
Pinch of sugar
2 ¼ cups bread flour (315 grams or 11 ounces)
1 ½ tablespoons sugar
½ teaspoon salt
¾ cup unsalted butter, refrigerated (170 grams or 6 ounces or 1 ½ sticks)
3 eggs, room temperature
¼ cup light cream or half and half, room temperature

In a small bowl, add the yeast to the water. Stir it in and let it dissolve for a few minutes.Make a sponge by adding 3 tablespoons flour from the total amount of measured flour and the pinch of sugar. Stir well and cover with film. Let double in bulk, about 15 to 20 minutes.

In the processor bowl fitted with the steel blade, place the remaining flour and the salt and sugar. Process 5 seconds to mix. Cut the cold butter into ¾ inch slices and place in a circle over the dry ingredients. Process until the butter is indistinguishable in the mixture, about 20 seconds. Scrape down and process 5 seconds more. Place the eggs in a circle over the dry ingredients, pour the cream over the eggs, and add the sponge, also in a circle. Process approximately 20 to 25 seconds until the ball which initially forms breaks down into a creamy, evenly dispersed batter in the processor bowl. Do not stop processing until the is batter is formed, as the motor may stall when you try to restart it.

The batter will be very sticky and that is as it should be. Remove from the processor bowl and place in an ungreased bowl. The batter has very little elasticity and is easily managed with a large plastic pastry scraper.

Getting all the dough out of the processor bowl is easy. Remove as much as you can get out easily from the bowl. Don't try to get it off the blade. Place the bowl back on the processor with the blade in place if you have removed it. Pulse it several times. The centrifugal force will throw the dough to the sides of the bowl. Remove the blade and scrape out the additional dough.

Cover securely with plastic wrap and allow to rise until double in bulk about 2 to 2 ½ hours. Stir down and refrigerate overnight. It may or may not rise again and that is fine. Punch down and use as directed.

Mixer Method for Brioche
For this version have the butter at room temperature. Make the sponge as called for. Place the dry ingredients in the mixing bowl and mix briefly to combine them. Add the eggs, sponge and half and half and beat until a smooth dough comes together. Add the butter about a tablespoon at a time, beating until it is absorbed before adding another tablespoon. Continue as above.

Glazed Lemon Twists with Brioche
½ cup sugar
Zest from 1 medium lemon
3 tablespoons butter
1 recipe brioche

Combine the sugar and the lemon thoroughly. Set aside.

Roll the dough on a lightly floured surface to a 13 ½" x 14" rectangle.

In from the 13 ½" side, lightly mark three 4 ½" strips. Brush the center strip with butter and spread half the lemon sugar evenly over the butter. Bring the bottom strip up to cover the center strip and butter and apply the lemon sugar again. Bring the top third of the dough down to cover the lemon sugar mixture. You will have a 4 ½" x 14" rectangle.

Place it in the freezer to chill. It should be firm but not hard.

Spray a 9" square pan and set aside.

Remove the lemon twists from the freezer and cut crosswise into 14 one inch strips. Take one strip and hold one end in each hand. Twist twice by rotating your hands in opposite directions. Place 7 strips on one side of the pan and 7 on the other, touching in the middle. They will be a tight fit.

Cover with a towel and let rise until doubled, about 2 to 2 ½ hours.

Preheat the oven to 350 degrees or 325 if using a glass or dark pan. Bake for 30 to 35 minutes until deep golden brown. Place foil loosely over the top if the twists are browning too quickly. Immediately upon removing from the oven pour the lemon glaze over the twists.

Lemon Glaze

½ cup sugar (100 grams or 3 ½ ounces)
¼ cup freshly squeezed lemon juice
3 tablespoons butter

Just before the Lemon Twists are done baking, combine all together in a small saucepan and bring to a boil.

To Make Ahead: Bake the rolls as called for but do not apply the glaze. Cool completely in the pan, wrap and freeze up to 3 months. When ready to use, defrost on a rack. Heat for 15 to 20 minutes at 350 degrees. Make the glaze and pour it on as soon as the twists core from the oven.

Chocolate Strawberry Pie

Modified: Jun 18, 2023 · Published: Jul 3, 2014 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

If you love chocolate covered strawberries (and who doesn't) this Chocolate Strawberry Pie is for you. Gorgeous looking and delicious, it's a snap to make.

Any pie shell will do, homemade, frozen or roll out from the grocery store. For the best and easiest crust to make see my American Pie Crust Tutorial. However, I don't suggst a graham cracker crust as the flavor is too strong for the filling.

A slice of the Chocolate Strawberry Pie on a white plate.

The bottom of the baked shell is covered with chocolate ganache to keep it from getting soggy in case the strawberries juice a bit.

The tops of the strawberries are cut flat to sit well in the crust. After packing the crust with the upside down strawberries, the ganache is simply spooned over them encapsulating the strawberries completely. I told you it was easy.

A couple of other fruit desserts include the Plum Crisp, Mini Pineapple Upside Downcakes, (Almost) No Bake Strawberry Pie and the Rhubarb Cream Tart.

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Why You'll Love this Recipe

How could you not? Strawberries and Chocolate?
It is sooooo quick and easy to make.
A great dessert to make with children or grandchildren.
The few ingredients are easy to get and strawberries are in season now.
For such a few ingredients, it's gorgeous looking, delicious, and a snap to make.
July 4th is around the corner!

Recipe Ingredients

ingredients for the pie are fresh strawberries, a baked pie shell, butter, semisweet chocolate, almond extract, and corn syrup.

CLOCKWISE: Cut Strawberries, baked pie crust, semisweet chocolate, corn syrup, almond extract, unsalted butter.

The strawberries are cut and ready to go.

A home made pie crust or a purchased one can be used.

The chocolate is my fav - Callebaut #811 semisweet callets. Although these look like chocolate chips, they are not. They are in this form to make melting fast and easy. Use this or Guittard, Ghiradelli or a fine chocolate for the best taste.

Almond extract just deepens the flavor of the tart. This is optional but encouraged.

Corn syrup adds shine to the ganache.

Be sure to see the recipe card below for the full ingredients list & instructions!

Step by Step Instructions

Step 1. Blind bake the pie crust and cool it completely.

Step 2. Cut the tops off the strawberries. If they vary in size, cut a bit more off the tops to get them as equal as possible.

The butter and chocolate are placed in bowl to be melted either in the microwave or in a double boiler.

Step 3. Place the butter and chocolate in a heatproof or microwave safe bowl.

The butter and chocolate are melted in the bowl.

Step 4. Microwave it at half power for a couple of minutes or place it over simmering water until the chocolate and butter are melted.

Gently whisk the chocolate and butter to combine completely.

Step 5. Add the almond extract if using and gently whisk the chocolate and butter until completely combined.

Covering the bottom of the crust to make it leakproof.

Step 6. Spread a thin layer of ganache on the bottom of the crust to keep it crisp in case the strawberries exude any juice. Refrigerate briefly to set the chocolate.

Strawberries are rimming the edge of the crust.

Step 7. Rim the inside edge of the crust with strawberries most equal in size.

The entire shell if filled with strawberries

Step 8. Continue filling the shell in toward the center using the smaller ones in the center.

Step 9. Spoon the ganache over the strawberries. If it is too thick, heat it briefly but don't let it get too hot.

The strawberries are completely covered with chocolate ganache.

Step 10. Cover the strawberries completely with the ganache. Refrigerate to set.

Removing chocolate that has dripped on the crust with a small knife.

Step 11. If a little chocolate has dripped onto the crust, simply remove it with the point of a knife after it has been refrigerated.

Step 12. The finished pie - as easy as it gets.

Recipe FAQ's

Can another crust be used?

Yes, as long as it is not a graham cracker crust. A Pâte Brisée or a pâte sucrée are fine. Bear in mind, these are tart shells and not as deep as an American pie crust.

Can Frozen Strawberries be used?

No, they will be soft and way to juicy. Only use fresh strawberries

Can other fruit be used?

Sure, raspberries would be great or a mixed berry pie - as long as the fruit is fresh.

Storage

The tart can be made the day ahead and refrigerated. However, it should be brought out about an hour ahead of serving so the ganache can soften. Store leftovers in the refrigerator.

Expert Tips

If using a bar of chocolate, be sure to cut it into small pieces so it can melt better.
When buying the strawberries, try to get them the same size as much as possible for a better looking pie.
If using the American Pie Crust, it can be made ahead and stored in the freezer unbaked. Bake when needed.

The whole Chocolate Strawberry Pie on a yellow and orange background.

Other Scrumptious Pies to Tempt You

If you love this Chocolate Strawberry Pie or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the 📝 comments below. I love hearing from you!

Chocolate Strawberry Pie

Helen S. Fletcher

If you love chocolate covered strawberries (and who doesn't) this Chocolate Strawberry Pie is for you. Gorgeous looking and delicious, it's a snap to make.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45

Total Time 45

Course Dessert, Pie, Pies

Cuisine American

Servings servings

Calories 346 kcal

Ingredients

Chocolate Strawberry Pie

▢ 1 9” single pie shell, fully baked
▢ 1 Quart Fresh Strawberries

Chocolate Almond Ganache

▢ 8 ounces semisweet chocolate (225 grams)
▢ 10 tablespoons butter (150 grams or 5 ⅓ ounces)
▢ 1 tablespoon light corn syrup
▢ ½ teaspoon almond extract, optional

Instructions

Strawberries

Cut the tops off the strawberries, so they are flat. If the strawberries are assorted sizes (as they usually are), cut the tops off deeper, so they will all be about the same height in the shell. This should be within reason. The smaller ones can go toward the center. Set aside.

Chocolate Almond Ganache

Place all the ingredients in the top of a double boiler over simmering water. Stir until melted. Alternately, place all the ingredients in a microwave bowl and microwave on half power for about 3 minutes. Whisk gently until smooth. Don't be too aggressive, as you don't want air bubbles in the finished ganache. It may need additional time depending upon the power of the microwave. Give it short bursts at half power at this point.

Assembly

Spread a thin layer of the chocolate ganache on the bottom of the shell. Refrigerate while preparing the strawberries. Keep the remaining glaze at room temperature.
Line the pie shell with the strawberries, so they are touching starting at the outer edge of the crust with the largest berries and move in to the center. Spoon the chocolate over the strawberries. Refrigerate to set up.
If you have dripped chocolate on the shell, simply take a paring knife and very carefully scrape it off after the pie has been chilled, removing chocolate drips.
And there you have it - a perfect Chocolate Strawberry Pie!
Bring to room temperature to serve but store in the refrigerator.

Notes

This is a great dessert to make with children or grandchildren.

If using a bar of chocolate, be sure to cut it into small pieces so it will melt faster and more evenly.

When buying strawberries, try to get them the same size as much as possible. Avoid the humongous ones.

If using the American Pie Crust, it can be made ahead and stored in the freezer unbaked. Bake when needed.

Nutrition

Serving: 10servingsCalories: 346kcalCarbohydrates: 29gProtein: 3gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 31mgSodium: 164mgPotassium: 294mgFiber: 4gSugar: 15gVitamin A: 373IUVitamin C: 56mgCalcium: 36mgIron: 2mg

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

No Bake Snickers Pie

Modified: May 13, 2023 · Published: Jun 19, 2014 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

What could be better than this No Bake Snickers Pie in a chocolate graham cracker crust filled with caramel, a peanut butter mousse loaded with snickers pieces and topped with a whipped ganache.

To make this easy, it can be made in stages or the entire pie can be made and frozen.

When I was making this Snickers Pie for photography I totally forgot to put the caramel in. So much for not making mistakes! If this happens to you and I hope it doesn't, just scoop out the filling and add the caramel layer as I did below. No one will know if you don't tell them!

Another great no bake recipe is the No Bake Mini Chocolate Caramel Tarts.

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Why You'll Love This Recipe

It is a really easy recipe to make.
The caramel and ganache need to be made at least the day ahead or they can be made a week ahead.
The crust can be pressed in ahead also.
The ingredients are readily available.
The pie itself needs to be made at least a day ahead and refrigerated or it can be made ahead and frozen in its entirety.

Recipe Ingredients

Whipped Ganache

LEFT TO RIGHT: Semisweet Chocolate, heavy cream

Caramel

BACK ROW: Water, granulated sugar, heavy cream

FRONT ROW: Unsalted butter, vanilla, corn syrup

Chocolate Crumb Crust

CLOCKWISE: Butter, graham cracker crumbs, cocoa and powdered sugar.

Peanut Butter Mousse

BACK ROW: Cream cheese, peanut butter, heavy cream

MIDDLE ROW: Butter, powdered sugar, vanilla

FRONT ROW: Fun size Snickers

Step by Step Instructions

Caramel

Make as called for on the Caramel - A Building Block of Pastry post. This may be made a week ahead and stored in the refrigerator.

Whipped Ganache

This was used in the fantastic Raspberries and Cream Cake. Step by step photos can be seen there. This may be made a week ahead and stored in the refrigerator.

Preparing the Snickers

Fun size Snickers in a package, out of the package and cut into four pieces.

Step 1. If using fun size Snickers, cut the into 4 pieces each. If using regular size, cut them legnthwise in half and then into 8 pieces each.

Cut snickers in a parchment lined tray to go into the freezer.

Step 2. Place the Snickers in a parchment lined pan and freeze them until hard.

Cut Snickers are placed in the bowl of a processor

Step 3. Place the frozen, cut Snickers in the bowl of a food processor.

The Snickers have been processed to various size pieces.

Step 4. Pulse until coarsely cut with varying size pieces. Return to freezer until needed.

Chocolate Crust

The powdered sugar and cocoa are in a bowl .

Step 1. Place the powdered sugar and cocoa and graham crackers in a medium size bowl.

The powdered sugar, cocoa and graham crackers have been whisked together in the bowl.

Step 2. Whisk the ingredients together.

Add the melted butter to the crumb mixture.

Step 3. Melt the butter and add it to the crumbs.

mixing the crumbs and butter together with a fork.

Step 4. Incorporate the butter into the crumbs. I find this easiest to do with a fork, preferably a large fork like a meat serving fork.

Crumbs for the side of the pan in the bottom of the pan.

Step 5. Spray a 10" pan with a removable bottom with a non-stick baking release. Pour ⅔ of the crumbs into the pan.

The crumbs are evenly distributed around the sides of the pan.

Step 6. Distribute the crumbs evenly along the sides of the pan.

The crumbs are pressed firmly against the sides of the pan.

Step 7. Press the crumbs firmly against the sides of the pan and even the top by pressing it down with the palm of your hand.

The remaining ⅓ of the crumbs are pressed into the bottom of the pan.

Step 8. Press the remaining ⅓ of the crumbs firmly into the bottom of the pan.

Peanut Butter Mousse Filling

Fun size Snickers bars in package, out of package and cut into pieces.

Step 1. The Snickers are cut into pieces to make it easier to process them.

The cut Snickers are placed on a parchment lined tray to be placed in the freezer.

Step 2. Place the pieces on a parchment lined tray and freeze until hard.

The frozen cut up snickers are in the bowl of a processor.

Step 3. The frozen, cut up Snickers are placed in the bowl of a food processor.

The Snickers are processed into varying size pieces.

Step 4. Process the Snickers by running the processor to cut into larger pieces and then pulse to reduce further. Be careful not to reduce too much. You want varying size pieces of candy. Spread out on a tray and return to the freezer.

The heavy cream has been whipped to stiff peaks for the peanut butter mousse.

Step 5. Whip the heavy cream to stiff peaks. Remove it from the bowl.

The butter, peanut butter, cream cheese and powdered sugar are placed in the bowl of a mixer.

Step 6. Without washing the bowl, add the softened butter, cream cheese, peanut butter and powdered sugar.

The peanut butter mousse ingredients have been whipped until light in texture and color.

Step 7. Beat until light in texture and color.

Pouring the snickers pieces into the mousse mixture in the mixer.

Step 8. Pour the Snickers pieces into the mixing bowl with the mousse.

The paddle is mixing the snickers into the mousse.

Step 9. Add the Snickers pieces into the mousse, mixing until combined.

Folding the whipped cream into the snickers mousse.

Step 10. Fold the cream into the snickers mousse.

Finishing

The caramel is spread over the bottom of the tart.

Step 1. If the caramel is too firm, microwave it briefly to a spreadable consistency. Spread it evenly over the bottom of the pie. As you can see, here was my mistake when I added the mousse before the caramel. Don't do that!

The mousse has been spread over the caramel.

Step 2. Spread the mousse over the caramel. Chill the pie to firm the mousse.

The pie is being release with an offset spatula being inserted into each of the flutes.

Step 3. Using an offset spatula with a pointed end, insert it into each flute.

The sides of the pan will slide down when placed on a can.

Step 4. Place the pie on a wide can and slide the sides down. Place a flat metal spatula between the bottom of the pie and the metal bottom of the pan. Slide it under the crust to release it.

The cold ganache is placed in the bowl of a mixer.

Step 5. When ready to finish the pie, pour the cold ganache into the bowl of a mixer fitted with the paddle attachment.

The ganache is whipped to a piping consistency.

Step 6. Whip the ganache to a piping consistency. However, be careful not to over whip or it can granulate and cannot be recovered.

Piping the edge of the pie with an large, open star piping tip.

Step 7. Using a large open star piping tip, pipe around the edge of the pie.

Step 8. Pipe the entire outer edge.

The ganache is being piped to cover the pie.

Step 9. Continue piping in toward the center.

The top of the pie is completely piped with ganache

Step 10. Finish piping to completely cover the top.

Recipe FAQ's

Can the candy be omitted or changed

Certainly. It then becomes a Peanut Butter Caramel Pie. Or change the bar to any other candy you like.

Did Snickers have another name?

It did. It was called the Marathon. The name was changed about 33 years ago.W

Can I use natural or homemade peanut butter

It's not a good idea. The consistency is different and would beat up differently. Stick to the commercial brands such as Jif, Pam or Skippy. Cream or crunchy is fine.

Storage

The pie can be made and frozen, then wrapped well and kept for a month in the freezer. Thaw in the refrigerator.

It can also be made several days ahead and refrigerated.

To speed it along, the ganache and caramel can be made a week or 10 days ahead and refrigerated. Warm the caramel in a double boiler or briefly in a microwave to a spreadable consistency.

Expert Tips

The Snickers have to be frozen in order to process them into varying sizes for the mousse filling. Freezing is the only way to make them.
It is important to use commercial peanut butter for the mousse to obtain the smoothness and consistency.
The caramel recipe makes 2 cups. If you don't want to use all of it, the leftover makes a great topping for ice cream or cake. Just thin it with a bit of cream or even water.
It is important when whipping the ganache to just take it to the point it can be piped or spread over the mousse filling. If it is over whipped, it can become granular and unusable.

An overhead view of a slice of Snickers Pie on a plate.

If you love this No Bake Snickers Caramel Pie or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I love hearing from you!

White Chocolate Curls

Modified: Jul 30, 2025 · Published: Jun 12, 2014 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

This post about white chocolate curls is a bit different as it features photos taken at the bakery and not in my kitchen.

Because I was never good with a piping bag, I came up with techniques that didn't need one. This technique is one of them. Basically you spread melted white chocolate (not compound) onto a sheet pan. Then using different size putty knives available in hardware stores you shape the curls as shown.

The important point with this technique is the temperature of the chocolate. If it is too soft, it won't curl. If too cold, it will shatter. Although my bakery was air conditioned, in St. Louis summers with 4 ovens going, it could get very hot. So often, we would place the tray on a utility cart (as seen below) and roll it into the cooler where it would set up enough to make the curls. In the winter, we didn't have to do that.

If the chocolate gets too cold, let it sit at room temperature until you can make the curls. If the room is warm, it will be necessary to move the chocolate in and out of the refrigerator. We often had multiple sheets going at once so when one warmed up too much, we would trade it for one in the cooler.

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Dobos Torte - An Hungarian Speciality

Modified: Jul 30, 2025 · Published: Jun 5, 2014 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Dobos Torte is an Hungarian multilayered cake consisting of anywhere between 6 to 11 layers of spongecake filled with an intense, but super light, chocolate buttercream made like no other I have seen. Traditionally it is topped with hard caramel fans. Since no one ever ate the caramel and it was a pain to make and cut, I changed it to chocolate!

Invented by a Hungarian confectioner József C. Dobos, this classic cake remains in the pastry repertoire. The combination of lemon butter sponge with chocolate is unusual but works really well together.

Dobos Torte is one of Hungary's best known desserts. The butter sponge layers are filled sparingly with a light, delicate but intense chocolate buttercream. You won't believe the ease of the buttercream. The original recipe uses raw egg yolks. Updating the recipe required getting rid of the egg yolks. Since 40% or heavy cream is fat and egg yolks are fat, I simply switched the yolks for the cream. I honestly can't tell the difference in texture or taste and it is certainly a lot easier than separating 12 eggs. Besides, one cake with 21 egg yolks seems excessive to me.

Dobos Torte was one of the very special desserts my mother would make. I have no idea where she got the recipe but my mother was both a talented cook and baker. I grew up with croissants, Schaum tortes, Dobos Tortes, all manner of phyllo desserts including strudels and pitas.

Mother made the buttercream in a blender as processors weren't on the market yet. I use a food processor with the same technique.

This can be made over a number of days. If I want to make the majority of it ahead of time, I make it to the point of undercoating the cake. Make half the buttercream, fill and undercoat it then freeze and wrap it. Thaw it the day before finishing in the refrigerator. When ready to finish it, make another half of the buttercream and apply the top coat. Make the chocolate fans and assemble the cake. I have included one half the buttercream recipe for your convenience.

Making this Dobos Torte even easier, the finished cake holds well for several days in the refrigerator so it isn't a last minute hassle.

While this looks like a difficult dessert, it actually isn't at all. The fans make it showy but are simple to make. And it is certainly worth whatever effort it takes.

Lemon Butter Sponge - see https://pastrieslikeapro.com/2014/05/lemon-butter-sponge-cake/#more-8158

Make the 3 layer version. When they are cool, freeze them for several hours. These can be made a month ahead if desired. If they are frozen solid, allow them to partially defrost. Place a piece of waxed paper or parchment on top of the cake as it will be very moist. With a serrated knife, cut each of the layers in half horizontally. Assemble the layers as they were and set aside while you make the buttercream and fans.

Chocolate Buttercream for Dobos Torte
1 pound semisweet chocolate, coarsely chopped (454 grams)
1 ½ cups butter, 30 minutes out of the refrigerator (340 grams or 12 ounces or 3 sticks)
⅔ cup 40% cream
3 tablespoons Kahlua or other coffee flavored liqueur
1 tablespoon vanilla
⅓ cup powdered sugar (40 grams or 1 ⅓ ounces)

One half the recipe for Chocolate buttercream
8 ounces semisweet chocolate (225 grams)
¾ cup butter (170 grams or 6 ounces)
⅓ cup cream
1 ½ tablespoons Kahlua or other chocolate liqueur
1 ½ teaspoons vanilla
3 tablespoons powdered sugar (20 grams or ⅔ ounce)

Melt the chocolate over a double boiler or microwave at half power until it looks shiny and it is beginning to melt. If microwaving, let it sit for a few minutes then stir. It may need more time in the microwave, depending upon the power of the unit and/or size of the bowl.

Transfer to the bowl of a processor or blender. Cut the butter into 1 inch pieces and place in a circle over the chocolate.Process about 30 seconds or until smooth. Add the 40% cream and process about 10 seconds. Add the Kahlua, vanilla and powdered sugar. Process about 5 seconds. The buttercream will be amazingly light but hold its shape.

Getting all the buttercream off the processor blade is easy if, after removing most of the buttercream from the processor bowl, you put the blade back in and pulse the machine several times. Whatever is stuck to the blade will be flung off by centrifugal force and your blade will be clean. Simply scrape the rest out of the bowl and you're done.

Yield: About 4 cups.

Chocolate Fans:6 ounces semisweet chocolate

Spray a 9" round cake pan and line it with parchment. Do not spray the parchment.Melt chocolate over hot water or at half power in a microwave.

Stir or gently whisk to smooth out. Reheat at half power if necessary.Spread evenly over the parchment. Refrigerate briefly to set up. Release from pan by using a blow dryer to briefly heat the sides of the panuntil the chocolate just begins to melt. Place a cake board over the top of the cake pan and turn it upside down. Rap the cake board with the cake pan on the table several times until the chocolate falls onto the board. Reheat if necessary.Remove ⅔ of the the parchment and turn the chocolate around facing you. Remove the paper pulling it towards the center until it is free. Make a small hole with a toothpick or cake tester marking the center. I have taken a 9" parchment circle and folded it in half several times until I have a narrow wedge. I use this by lining it up at the edge of the chocolate and then marking the center. To cut, heat the knife under really, really hot water. Quickly dry it with a paper towel. Melt through the chocolate. Wiggle the knife to separate the pieces slightly. Reheat and dry the knife between cuts. Let the knife melt through the chocolate, do not apply a lot of pressure. Cut into 12 to 16 pieces. Keep the fans refrigerated while you assemble the cake.

Reserve ½ cup buttercream for rosettes. Set aside.

Place one of the six layers on a cake board. Spread ⅓ cup buttercream between the layers.

It will not look like enough. It is.

Crumb coat the sides and the top. See the Carrot Cake blog for how to photos.Place in the refrigerator to set up. When the buttercream is set, apply the finish coat. See the Carrot Cake blog, minus the finish for the carrot cake. At this point you need to make a channel at the bottom of the cake so when you move it onto a cake plate, the buttercream will not crack. To do this, take a small, flexible spatula and very carefully, remove the buttercream touching the cake board.

Mark the cake for the number of pieces you have fans for using the same technique as for the fans. Twelve to sixteen are good numbers. Fit a pastry bag with a number 4 or 5 open star. Fill the bag with the reserved buttercream. Pipe a rosette in the middle of each piece. Refrigerate briefly to firm up the rosettes.Picking up a fan by the edges, lean one fan on each rosette fitting them into the center.Pipe a large rosette in the middle to cover all the points.Remember to look like this was the hardest thing you ever made when you present it. I can guarantee a lot of oohs and aahhs!

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Lemon Butter Sponge Cake

Modified: Jul 30, 2025 · Published: May 29, 2014 by Helen S Fletcher · This post may contain affiliate links · 19 Comments

By definition, a sponge cake is a light. Airy tender cake of the foam variety, meaning the egg whites are beaten separately, and the egg yolk base is folded into the whites along with flour. It can be varied easily and is used as a base for many fillings. The name comes from its open structure, which resembles a sponge. The plain sponge cake on its own is rather neutral and doesn't have a lot of flavor which is why recipes often brush the sponge cake layers with liqueur based washes.. However, by enhancing it with lemon zest and adding a little butter, it becomes a more flavorful vehicle for fillings. By omitting the zest, you have a basic Butter Sponge Cake. By omitting the butter, you have a basic Sponge Cake.

Another characteristic of the sponge is that it doesn't contain shortening, except in the Butter Sponge Cakes. Sponge cakes can be dry if the egg whites are over beaten. It is better to under beat them than get them too stiff. When the whites are too stiff, it is difficult to fold the flour in without deflating the whites.

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A French Pastry Crust with a Salmon Tart

Modified: Jul 25, 2025 · Published: May 15, 2014 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

This Salmon Tart features a pate brisee crust filled iwth salmon and vegetables.

Pate Brisee a l'Oeuf pastry crust is known as one of the, if not the, finest pastry crusts to be found. Made with all butter and, if made correctly, it will be flaky and crisp yet tender. The word pate means pie and a l'oeuf means with egg.

The use of the food processor almost guarantees a perfect pastry crust. The key is not to over mix or it won't be flaky - tasty, but not flaky. The butter must be very, very cold. Put it in the freezer after cutting if desired. It is important to keep the pieces of butter in pea size chunks when processing with the flours. While speaking of flours, I have used both all purpose and cake flour to make pastry flour which has a lower gluten or protein count. This will make a more tender pastry crust. A two to one ratio of all purpose to cake flour is what we used at the bakery for our pastry flour as we lacked the room to store another canister of flour and we didn't use it that often.

Two tablespoons of egg is one half of a large egg. Mix it well so the yolk and white are throughly combined so it divides well. The egg will help keep the pastry crust crisp while the lemon juice will tenderize it and help keep it from becoming tough. Make sure the water is ice water. I usually put a few ice cubes in a half cup of water while I prepare the other ingredients.

You might have noticed everything is kept very cold and that is how it should be. If, at any point, the pastry crust warms, scoop it up and put it in the refrigerator to chill.

When it comes from the processor, the pastry crust should be in lots crumbs. You are going to push these together to make a dough. As you do you will see bits of butter throughout the dough. This is very important. As long as the butter stays really cold when it hits the heat of the oven, it will melt under the heat, causing steam that will lift the dough into layers.

If the pastry crust is being baked blind (without a filling), prick the shell well with a fork. Chill it very well. Spray a piece of foil that will fill the shell completely and place it, sprayed side down, into the pastry crust. Fill it to the top with beans to hold the crust in place and bake for abut 20 minutes. Remove the foil and beans and bake until the bottom is set. If the pastry crust is to be completely done, bake until medium golden brown.

The salmon tart came about when we had some of the absolutely most delicious poached salmon left after a party. I was asked to do something with it. The salmon tart mated perfectly with the pate brisee a l'oeuf pastry crust. I've made it several time since. I'm beginning to think they have leftovers on purpose! But it's well worth making.

This pastry crust can be used in quiches and tarts, sweet or savory. However, it not sturdy enough for an American pie.

Pate Brisee a l'Oeuf Pastry Crust
7 tablespoons butter, cut in small pieces and frozen (105 grams or 3 ½ ounces)
½ cup + 1 tablespoon all-purpose flour (85 grams or 3 ounces)
⅓ cup cake flour (40 grams or 1 ¼ ounce)
½ teaspoon salt
2 tablespoon beaten egg
1 teasoon lemon juice
2 tablespoons ice water

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a processor bowl fitted with the steel blade, combine the flours and salt; process briefly to mix. Add the butter and place in a circle over the flours. Pulse until the butter is cut into large pieces.

Mix the egg, lemon juice and ice water. Pour over the flour/butter mixture and pulse until it lumps together in its about the size of peas. Do not over-procress and especially don’t let it form a ball. Pour it out onto a work surface lightly dusted with flour and push together into a ball. Form into a thick disc. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling.

Roll into a round about 11 inches.Place it in a 9x2 inch tart pan with a removable bottom.Seat it into the edges by lowering the pastry into the shell and pulling the edge toward the center of the pan. Seat the pastry into the edges making sure it is at a 90 degree angle.Continue around the pan until the pastry is well seated into the pan. Remove the excess dough with the palm of your hand pressed against the top of the pan. Refigerate about 30 minutes or until it is firm. In the meantime while the crust if chilling prepare the salmon filling.

Salmon Filling

1 to ¼ pounds poached or roasted salmon fillet
¾ cup red pepper
¾ cup yellow pepper
1 tablespoon vegetable oil
1 cup frozen spinach, squeezed dry (10 oz. chopped spinach, thawed)
1 ½ teaspoons salt
1 ½ teaspoons dried dill
½ teaspoon white pepper
½ cup parmesan or sharp asiago cheese
4 eggs
1 ½ cups half and half

Poach or roast the salmon. Chill. Remove the skin and any brown under the skin.

Preheat the oven to 350 degrees.

Place in a large bowl and break into large pieces. Set aside.

Dice the peppers and sauté in the oil until just softened. Add to the salmon along with the spinach, salt, dill and pepper.

Whisk the eggs to mix, add the half and half and seasonings; whisk together.Add to the salmon mixture. Pour into the prepared shell.

Top with the grated parmesan or asiago.

Place the tart on a rimmed baking sheet and place on the bottom rack of the oven. Bake for 45 to 50 minutes minutes until deeply browned and set. Let it rest for about 10 to 15 minutes before cutting.

Place the tart on a fat can and let the sides fall down. Remove it from the bottom of the tart pan and place it on a platter or cardboard round. Serves 8.

Sour Cream Cheesecake

Modified: May 26, 2026 · Published: May 1, 2014 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

This Sour Cream Cheesecake is the basic cheesecake we sold at the shop with many variations. It is one of the most elegant desserts to be found. For the holidays, we topped it with a candied cranberry sauce that added the perfect contrast to the richness of this cheesecake. We also used this as the base for our Eggnog Cheesecake.

Cheesecake is the number one dessert in the country. There are literally hundreds of different flavors. Most cheesecakes have a graham cracker crust. However, this one is so delicate I used a shortbread crust in order not to overpower the cheesecake. It is important not to over bake the crust in the initial step as it will bake for about 90 minutes and then cool in the oven for another 60 minutes.

Because we made 18 cheesecakes at a time at the bakery, we made them in one of our large mixers. Since this is a single recipe, I have included the processor and mixer method of making it which is preferable as it makes a creamier cheesecake.

My preference for a cheesecake pan over a springform pan is explained in https://pastrieslikeapro.com/2015/06/triple-chocolate-cheesecake/

This cheesecake requires a water bath and that requires the cheesecake pan to be wrapped in foil to keep the water away from the crust. At the shop we put the 9 inch wrapped pan in a 10 inch pan. However, wrap the pan tightly or it won't fit in the 10 inch pan. If you don't have a 10 inch pan, any pan that will hold water and the cheesecake pan will do.

Left, cheesecake pans. Right 10 inch water bath pan.

Sour Cream Cheesecake
Preheat the oven to 350 degrees. Spray the bottom of a 9x3 inch cheesecake pan really well.

Crust

½ cup + 1 tablespoon flour (85 grams or 3 ounces)
6 tablespoons butter (90 grams or 3 ounces), cold and cut into small pieces
¼ cup sifted powdered sugar (25 grams or 1 ounce)

Place the flour and butter in the bowl of a food processor.

Process until the butter is indistinguishable.

Add the powdered sugar and pulse in.

and pulse in.

Pour it into the cheesecake pan

Press the crust firmly into the bottom of the pan.

Bake for about 20 to 25 minutes until light brown. I have found (after posting this article) that baking the crust to a medium brown helps the cheesecake to release much easier. The crust should be browned all the way - not just the edges.

With a spoon, press the edges of the crust lightly against the sides of the pan to prevent any gaps.

Mixer Method

Place the flour and butter in the mixer bowl. It is important the butter is very cold. Beat until the butter is cut into the flour as above. Add the powdered sugar and mix briefly. You want to keep this very powdery. If it does go too long it will form a dough. While not ideal, it can still be pressed in.

Cheesecake Layer

1 pound of cream cheese (454 grams)
1 cup sugar (200 grams or 7 ounces)
1 tablespoon cornstarch
1 ½ teaspoons vanilla
1 ½ cups sour cream (340 grams or 12 ounces)
3 eggs
1 ½ cups 40% cream

Place the cream cheese, sugar, cornstarch and vanilla in the food processor. Process to mix well.

Scrape down. Add the sour cream; process.

Process until smooth, scraping down as necessary,

Add the eggs and process. Make sure to scrape the sides and bottom so there are no lumps.

Pour it down the feed and process until completely mixed.

Mixer Method: Place the cream cheese and sugar, cornstarch and vanilla in the bowl of a mixer. Beat until smooth and softened. Add the sour cream, mixing well. Next the eggs; beat to completely combine and last, the cream.

Assembly

Pour the cheesecake over the baked base

To safely add really hot water to the water pan, place the two pans on a rimmed baking sheet. Carefully pour the water into the bottom pan.

Place the cheesecake pans on a rimmed baking pan and put it in the oven, Bake for an hour,

Carefully remove the pan with the cheesecake from the water pan. I usually place it on a couple of paper towels as the bottom of the cheesecake pan will be wet.

Chill before adding the sour cream topping. I usually put in the refrigerator overnight before adding the topping as it is more stable.

Sour Cream Topping

8 ounces sour cream (225 grams)
3 tablespoons sugar (40 grams or 1 ¼ ounces)

Preheat the oven to 350 degrees.

Mix together. Allow the cheesecake to sit for a few minutes and remix. It will then be smooth as the sugar has dissolved.

If the top of the cheesecake has condensation on it, blot with a paper towel. Spread the sour cream topping over the cheesecake evenly and bake for 10 minutes. Refrigerate until cold. I usually make this a day ahead.

To release the cheesecake, have a fat can at the ready. A 28 ounce can of tomatoes is perfect. Go around the outside of the cheesecake pan with a hair blower set to high.

Place the cheesecake on the can and slide the side of the pan down. If it doesn't come down easily, reheat.

Smooth the side of the cheesecake with a spatula.

After the side has been removed, place the cheesecake on a flat surface. With a metal spatula, go under the crust to release it.

Place two pancake turners under the crust, lift up the cheesecake and place it on a board or serving plate.

After the side has been removed, place the cheesecake on a flat surface. With a metal spatula, go under the crust to release it. Place two pancake turners under the crust, lift up the cheesecake and place it on a board or serving plate.

Serves 12 to 16

Traditional Carrot Cake - An American Classic

Modified: Sep 9, 2025 · Published: Apr 24, 2014 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

Carrot Cake is truly an American Classic cake. With both fruit and nuts, it can have a bevy of add ins including coconut and pineapple. This is the carrot cake that we made at the bakery.

When I opened my bakery I was making more European cakes than American ones. I preferred Italian buttercream to finish my cakes and most of the American cakes used powdered sugar as the base. It didn't take me too long to figure out my clients were going to my competition to get the carrot cake as well as a good old American chocolate cake.

So I went into the carrot cake testing phase. Some were too sweet, some too dry, some didn't hold up five days in the refrigerator - a must for selling wholesale. As much as you want to believe all of your desserts are flying out of the restaurant, they'll usually be around for a few days. So it is really important they have a shelf life so they won't dry out.

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Sweet and Hot Macadamia Brittle

Modified: Apr 23, 2026 · Published: Apr 17, 2014 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Macadamia brittle is a treat anytime, but add a bit of heat and it becomes Sweet and Hot Macadamia brittle, a candy not to be forgotten.

I recently had to make a brittle for one of the desserts at the restaurant. It didn’t take me long to remember why I wasn’t a candy maker! Five pounds of sugar, umpteen nuts, cups of corn syrup and my frustration only grew. Some recipes used butter and vanilla, others not so much. Some used baking soda, but I didn’t want the opaque, spongey look. All of them used corn syrup but it seemed any amount went. One recipe used so much butter it told you to blot the excess off after it cooled!

So back to the drawing board I went. Sugar, nuts and some kind of heat were a given. Butter was added for richness and the key came down to the amount of corn syrup used. Using too little, still allowed granulation of the sugar and didn't allow the mixture to be stirred. So a two to one ration of sugar to corn syrup worked perfectly.

The mixture could be stirred and no matter what, wouldn't granulate. To make things easier this recipe does not require the use of a candy thermometer. All the ingredients are in the pan and the mixture are cooked to color.

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The Glaze -A Fundamental of Pastry

Modified: Jul 25, 2025 · Published: Apr 10, 2014 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Last week the Ultimate Chocolate Fudge Cake used a glaze. This week I want to go more in depth as the glaze is one of the important techniques in pastry making and quite easy once it has been mastered. This liquid brown coating has an intense flavor since it has no sugar other than that in the chocolate. We glazed small single layers or individual cakes to four layer wedding cakes as seen below. After setting it has a beautiful sheen and the glaze itself is set softly but firmly. However, if you touch it a fingerprint will be left. It cannot be used as a coating for chocolates as it is too soft. For this discussion, we are using a dark chocolate glaze.

The glaze is dark chocolate and cream to which other ingredients such as cornsyrup, butter and flavorings can be added. Our Cream Glaze, consisting of cream and chocolate, was used for almost everything we glazed with the exception of one cake that required a butter instead of cream. The glaze can also be set out at room temperature to firm up. We did this often and used it as a filling for cakes as well as to undercoat cakes that were to receive no other finish, such as decoratifs, vermicelli or sprinkles - all the same by different names. Once set up, the finished item can be held at room temperature. See sprinkles blog.

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Crème Anglaise - A Classic Dessert Sauce

Modified: Jul 28, 2025 · Published: Mar 27, 2014 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

Well, Crème Anglaise has certainly been an interesting trip through the internet as well as books (remember those?). While everyone seems to agree that this “English Cream” or custard sauce contains some kind of cream or milk, egg yolks, sugar and flavoring – no one seems to agree on the amounts.

Custards, including crème brulee are nothing more than variations of the amount of ingredients used in crème anglaise. While custards are baked in an oven with a water bath to prevent curdling, crème anglaise is referred to as a stirred custard and is cooked on top of the stove. A water bath may be used here also to prevent overcooking. [Read more...]

Orange Almond Madeleines - A Petit Four

Modified: Mar 1, 2014 · Published: Mar 13, 2014 by Helen S Fletcher · This post may contain affiliate links · 15 Comments

Madeleines were said to be the favorite of Proust. These shell shaped petit fours were originally made of sponge cake and to me, rather tasteless. They dried out quickly while sitting on display and lacked any definitive flavor.

However, the Orange Almond Madeleines and the fudgey Chocolate Madeleines we made at the bakery are a special treat that lasts on display or in a tin and can be frozen for later use. These were a very popular petit four. Orange and almond is a favorite flavor combination than never fails to deliver in the taste department.

There are two kinds of petit fours, petit four sec which is any small one or two bite cake, tart, or other pick up dessert. Petit four glace are the fondant covered little cakes. At the bakery, we made the petit four sec and had a box of assorted ones that were very popular. [Read more...]

Better Butter for Baking

Modified: Apr 20, 2026 · Published: Feb 27, 2014 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Butter has long been known for its qualities in baking. When it comes to baking, there is no fat as flavorful, rich and satisfying. There is no other fat that can duplicate its properties when baking.

Butter is literally made from the cream that rises to the top of milk. It has been around from the beginning of recorded history. It's story goes back about 4000 years ago when a nomad tied a bag of cream to this horse. After a day of riding, the cream had been jostled all day and when he opened the bag – low and behold – butter!

Butter is made by beating or churning cream until the it separates into a semisolid and a liquid. If you care to experiment, it can be made at home by whipping 40% or heavy cream until the cream separates and it turns into a solid and a watery component. I was renowned at one position for having turned 16 quarts of cream into butter by simply forgetting it while it was whipping. It became known as “Helen’s Butter”. While the chef was initially, shall we say irritated, the good news was, we used every bit of it! So all turned out well and I was back in his good graces. In fact, he loved telling the story! [Read more...]

Marjolaine - A Classic Flourless Pastry

Modified: Apr 23, 2026 · Published: Feb 20, 2014 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Ahhh, Marjolaine (pronounced mar zjoh lenn). This naturally flourless cake is perfect to celebrate graduations, wedding rehearsals or showers and is a knock out for birthdays.

Fernand Point, was a French restaurateur and is considered to be the father of modern French cuisine according to Wikipedia and other sources. At his three Michelin star restaurant, La Pyramide, he trained many of Frances most influential chefs including Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.

One of his signature dishes was the Marjolaine and it seems it took him years to perfect. A combination of nutted meringues, pastry cream, and a hint of chocolate. As with any classic, there are a number of variations some of which include cake layers and German Buttercream. I used a lightened version of pastry cream and a sour cream ganache instead of making creme fraiche. While the original recipe added the almond praline to one of the pastry creams, I used it to finish off the top where it adds a pleasant crunch and doesn't get lost. [Read more...]

Banana Caramel Tart with Rum Pastry Cream and Praline

Modified: Jul 24, 2025 · Published: Feb 13, 2014 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

I was recently asked for a “New Orleans type dessert” at the restaurant. I was excited to come up with these Banana Caramel Tarts with Rum Pastry Cream and Pralines. The first bite will take you to Mardi Gras.

This praline is one of the best things I have ever eaten. And eat it I did! Once it cools, it has an opaque, almost grainy look. When the pecans have been added, the candy sets up almost immediately, so get it onto the prepared sheet pan and spread it out right away.

These tart shells are of the "cookie crust shells". We used this recipe at the bakery for our 11" tart shells as well as individual shells. The reason I liked them is they didn't require rolling out. They are crisp and stay that way. We would press these into shells at the bakery, bag them and store them in the freezer to be baked off later. Do not try to freeze the baked shells, as they will crack in the freezer if not filled. This is one of the main shells in my book, "European Tarts". [Read more...]

Individual Tart Shells

Modified: Jul 24, 2025 · Published: Jan 30, 2014 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

Individual tarts are the quintessential dessert. What's more flattering than getting your own dessert? Almost any full size tart can be turned into an individual tart by making individual tart shells. Wherein lies the problem. Most shells are one half to three fourths inch tall. By the time you get a regular pie or tart pastry in them, they shrink when baked and there is almost no side left to hold the filling.

I ran into this problem when I had my bakery. We did a lot of European Tarts, the name I gave to the shorter tart to distinguish it from a deep dish tart, which we also did. It was important the crust did not have to be blind baked. When producing a bunch of tarts, it is simply too time consuming to line them with foil, fill them with beans, bake them, take out the beans and finish baking them if it is a fully baked crust. Just writing about it is too time consuming! [Read more...]

Cinnamon Raisin Bread

Modified: Aug 25, 2025 · Published: Jan 23, 2014 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

I originally posted this six years ago. Recently however, I overhauled it to make it even better with a softer crumb and a longer shelf life. Yeast doughs have always been a favorite of mine, and I continue to learn how to make them better and pass that on to you.

Fall is synonymous with baking and sweet breads are always a favorite. This recipe has several more modern methods of making.

Basic Sweet Yeast Dough
1 cup milk
4 tablespoons butter, cut into pieces (60 grams or 2 ounces)
¼ cup honey
¼ cup potato flakes (14 grams or ½ ounce)
1 teaspoon salt
1 egg
1 teaspoon vanilla
1 package active dry yeast (2 ¼ teaspoons, 7 grams or ¼ ounce)
¼ cup water (90 to 100 degrees)
3 cups bread flour (454 grams or 1 pound)

Heat milk to simmering. Remove from the heat and add the butter; stir until melted. Add the honey and potato flakes. Whisk all together. Let cool to lukewarm.

In the meantime, break the egg into the mixing bowl, add the vanilla and whisk to blend completely. I just use a hand whisk here. Add the milk mixture when cooled to lukewarm.

Dissolve the yeast in the water and add it to the liquid in the mixing bowl.Fit the mixer with a dough hook. Add the flour and salt all at once and mix on medium until it forms a dough; continue mixing to knead the dough for 3 more minutes. The dough will clean the side of bowl.The dough will be very soft and may more like a batter; this is as it should be. Do not add additional flour. Spray a bowl at least twice the size of the yeast dough with cooking spray. Shape the dough into a ball and place it in the bowl and spray the top lightly. Cover the bowl with plastic wrap, mark the time on it and let rise for 1 ½ to 2 hours in a wam place or until doubled in bulk.

Punch the dough down and reshape into a ball. At this point the dough can be used immediately or it can be punched down and refrigerated up to 2 days before using. The dough will probably rise again in the refrigerator; punch down, cover the surface tightly and directly with film. Then cover the bowl itself with film. Use when cold.

Food Processor Version – A slight change in the way the dough is put together gets the job done in a matter of minutes. All of the ingredients remain the same. However, the butter should stay very cold and be cut into about 8 pieces. Keep in the refrigerator until needed. Continue as in above recipe omitting the butter in the hot milk but keeping everything else the same. Cool the mixture completely. Add the egg and dissolved yeast.

Place the flour and salt in the food processor fitted with the steel blade. Pulse 3 or 4 times to mix. Place the cold butter in a circle over the flour and process until it is so finely cut in it is indistinguishable. With the machine running, pour the liquid mixture down the feed tube; process until mixed. Process for 1 minute to knead. Remove the dough and knead 10 to 15 times by hand to smooth out. Place in a sprayed bowl and continue as directed.

Cinnamon Raisin Bread

¾ cup packed brown sugar (150 grams)
2 tablespoons cinnamon
¾ cup raisins
3 tablespoons butter, melted (45 grams or 1 ½ ounces)
1 recipe Basic Sweet Yeast Bread, above
2 teaspoon butter, melted, optional

Spray a 9x5 loaf pan and line the bottom with parchment. Spray the parchment. Set aside.

Divide the brown sugar into two bowls (75 grams or 2 ½ ounces each) and mix thoroughly with 1 tablespoon cinnamon each. Set aside.

Divide the dough in half (about 445 grams so just short of a pound each). Roll one piece into a 11x14 inch rectangle. Brush with half the butter and spread half the sugar/cinnamon and sprinkle with half the raisins. Roll tightly from the short end. Pinch the edges together and also the ends. Place in the refrigerator while you repeat this with the rest of the ingredients.

Place the two rolls next to each other and pinch the top edges together. Twist the two rolls together and pinch the ends together. Place in the pan. Flatten the roll to fill out the pan. Cover with a towel

and let rise for 1 to 1 ½ hours until doubled.

Preheat the oven to 350 degrees. Bake for 45 to 50 minutes until the top is deeply brown and the loaf sounds hollow when thumped. You can also use a thermometer to make sure it is 180 degrees inside. Tent the top lightly if it is browning too much.

Brush the top with the 2 teaspoons of butter if desired. Cool in the pan for about 30 minutes, release and cool on a rack completely.

This freezes well. Wrap well to freeze.

Baklava - Phyllo at its Finest

Modified: Aug 9, 2025 · Published: Jan 16, 2014 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

My mother was a fantastic baker and cook. She could take nothing and make something wonderful from it. Unfortunately, I didn't appreciate it when I was growing up. They practically had to force feed me like those poor geese for foie gras. But what I did love, was anything my mother baked and is why, in hindsight, I went into the baking business.

My mother and grandparents were immigrants from what was then, Yugoslavia. Just as in this country, different parts of the country had different assets. Mother lived in an area rich in dairy with butter, eggs and cream at their disposal. I would watch my mother and grandmother on Sunday's, spread a clean, white tablecloth over a large, round table over which freshly made phyllo would be stretched. I could scarcely understand a word as they chatted away in Serbian.

My job was to sweep up the scraps after the thick edges were removed and some of the paper thin dough fell to the floor. While most people can't imagine a dough being stretched so thinly a newspaper could be read through it, I thought everybody made it. After it had been stretched to transparency, a spoon would be dipped into melted butter and I can still see my mother and grandmother holding it high and waving it over and over the transparent dough as the golden drops of liquid fell from the spoon dotting the surface. It would then be folded upon itself and more butter would be drizzled. [Read more...]

Caramel - A Building Block of Pastry

Modified: Sep 27, 2025 · Published: Jan 9, 2014 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Caramel is one of the basic building blocks of pastry - also known as component parts or foundations. It can be used as a part of a recipe, as a sauce or a candy. There are several ways of making caramel. This is the caramel used in many of the recipes on this blog.

The simplest way of making caramel is the dry method where sugar is placed in a heavy pan and liquified over heat until it becomes deeply golden and then cream is added. Truthfully, I was never successful with this method.

But taking a different route offers an easier, deeper, richer caramel. The wet method starts with water, sugar and clear corn syrup. The corn syrup is the key to a perfect caramel that will not granulate over time. After it reaches a deep golden brown, cream and butter are added and then back on the heat it goes to reach the desired temperature.

Temperatures for Different Caramel

This recipe can be cooked to different temperature for different outcomes. Just follow this guide to obtain the caramel you need.

Caramel Syrup - 215F°F to 220°F

Caramel that stays soft at room temperature - 230°F to 234°

Caramel to top cakes, tarts - 232°F to 236°F

Soft caramel - 240° to 245°F

Hard Caramel - 300°F to 315°F

Ingredients

Water, sugar, cream, butter, vanilla and corn syrup to make the caramel

Back Row: water,granulated sugar and cream. Front Row: butter, vanilla, corn syrup

Granulated Sugar is the most commonly used and the one I recommend for this recipe. Brown sugar is sometimes also used.

Corn Syrup is the key to a perfect caramel. Clear corn syrup is an invert sugar and, used in the correct proportions, will prevent the caramel from becoming grainy.

Unsalted Butter is recommended even when making salted caramel. The unsalted butter lets you control the amount of salt you add.

Heavy Cream can also be referred to as 40% cream, meaning that it contains 40% butterfat. It is preferred over whipping cream which has less butterfat.

Instructions

Step 1. Water, granulated sugar and corn syrup in pan before boiling.

Step 2. Granulated sugar, water and corn syrup boiling over high heat.

Pan covered so the condensated water will wash down the sides of the pan.

Step 3. A lid is placed on the pan for 3 to 4 minutes to wash down the sides so no sugar granules remain to make the caramel grainy. Alternatively, the sides can be washed down with a pastry brush and cold water.

Step 4. The sugar is boiled until it reaches a deep golden color. Remove from the heat.

Step 5. Butter is melted in the hot, golden syrup before adding the cream.

Step 6. Cream and vanilla is added before returning the caramel to the heat. Clip a thermometer onto the pan if possible.

Caramel in the last stages of boiling. It is a dark golden brown and it has risen quite high in the pot.

Step 7. The caramel in the last stages of boiling. At this point it just has to be taken to the degree called for in the recipe.

Cooked caramel cooling in the pan before storing.

Step 8. Cooked caramel cooking in the pot before storing in a container.

Special Equipment

Deep pot or pan that is at least 3 times the depth of the ingredients. The caramel will rise very dramatically after the butter, cream and, vanilla have been added and the mixture is returned to the heat..

A Candy Thermometer that goes to at least 350°F/180C. Depending upon the use of the caramel, the degree to which it is taken will change. The lower the degree the softer the caramel. The higher the number the harder the caramel.

Storage

After cooling the caramel, pour it into a storage container. It can be stored several days at room temperature. For longer storage, refrigerate it. It will last indefinitely in the refrigerator.

To use the caramel, microwave it briefly to warm it up to the desired consistency. Alternatively, place it over direct heat set on low. Watch it carefully, stir often.

Caramel - A Building Block of Pastry

Helen S. Fletcher

An easy to make homemade caramel that goes from sauce to hard candy with just a change to the degree to which it is cooked. You'll never go back to bought caramel again!

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Prep Time 10

Cook Time 35

Total Time 45

Course Candy, sauce

Cuisine American

Servings cups

Calories 1339 kcal

Ingredients

Instructions

Heat the cream until hot to make it easier to mix with the sugar syrup. Set aside.
Place the water, sugar, and corn syrup in a 2-quart saucepan.
Stir over heat until the sugar is dissolved completely. Bring to a boil. Cover the pan with a tight fitting lid for 3 minutes. Remove the lid and continue boiling. Alternatively wash the sides of pan down with a natural bristle pastry brush dipped in cold water.
Boil without stirring until the mixture becomes a medium golden color.
Off heat, immediately add the butter to the saucepan and stir until it is melted.
Pour the cream in all at once and stir. If some of the cream lumps up, don’t worry.
Clip a thermometer onto the side of the pan if possible.
Return to medium high heat and bring to a hard boil.
Cook to the correct temperature on a candy thermometer as directed in the recipe. Cool in the pan then pour into a storage container.
This may be made weeks ahead and refrigerated. To use, bring to room temperature. If still a bit stiff, microwave, briefly to soften.

Notes

It is important to wash down the sides of the pan after the sugar, water and corn syrup initially boil. If any granules of sugar are left undissolved there is a risk of the caramel becoming grainy upon cooling or after it is stored.

This recipe can be cooked to different temperature for different outcomes. Just follow this guide to obtain the caramel you need.

Caramel Syrup - 215F°F to 220°F

Caramel that stays soft at room temperature - 230°F to 234°

Caramel to top cakes, tarts - 232°F to 236°F

Soft caramel - 240° to 245°F

Hard Caramel - 300°F to 315°F

Nutrition

Serving: 1batchCalories: 1339kcalCarbohydrates: 194gProtein: 4gFat: 66gSaturated Fat: 42gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 195mgSodium: 273mgPotassium: 129mgSugar: 194gVitamin A: 2449IUVitamin C: 1mgCalcium: 102mgIron: 0.2mg

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Salmon Wellington with Lemon Asparagus Risotto Cakes

Modified: Jul 25, 2025 · Published: Dec 26, 2013 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

Salmon Wellington cut open to expose the filling on a plate

The recipe for the Salmon Wellington is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago. I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over. The combination of artichokes and mushrooms is a sure winner wherever it is used but by putting the salmon under it, is inspired. Being a baker, I love the idea of wrapping anything in dough. It's like a surprise package for your mouth! Because of all the wrapping, turning and cutting, I have included a ton of pictures to help guide you. This may seem like a lot of work, but it is actually done over several days and is amazingly easy for such a fantastic presentation.

These are particularly good for entertaining as they must be frozen solid - so you can make them a month in advance, wrap well and tuck away in the freezer. By freezing them solid, the salmon won't overcook in the time it takes to bake the puff pastry. It makes a perfect entrée for entertaining. Thank you Marlene!

I am including the recipe for the Lemon Asparagus Risotto cakes I designed to go with the Salmon Wellington for a completely make ahead entree.

Salmon Wellington
4 - 5 to 6 ounce salmon fillets
Purchased puff pastry sheets (preferably butter puff pastry)
1 egg yolk mixed with 1 tablespoon milk for glaze

Mushroom Artichoke Filling

1 ½ tablespoons butter or margarine
4 ounce canned artichoke quarters
½ small onion
½ pound mushrooms
2 tablespoons Maderia
Salt and Pepper to taste

To dice the onion, remove the paper skin and cut them in half from stem end to root end. Lay them down on the flat side. Make 4 or 5 horizontal cuts in the onion as big as you want your dice from the bottom to the top.

Slice vertically 4 to 5 times as big as you want your dice.

Dice onion by cutting from the top to the bottom however big you want the dice. Set aside.

Coarsely cut the artichoke quarters.

Remove the stems from the mushrooms by cutting or de-stemming.

Slice the mushrooms. Then coarsley chop. Set aside.

Melt the butter in the saucepan. Saute the onions and artichokes until slightly browned. Add the mushrooms and Maderia and cook, sitrring, until most of the liquid is evaporated. Season to taste with salt and pepper. Remove to a bowl and chill. Can be made the day before assembly if desired.

Assembly
Salmon Fillets
Puff Pastry
Mushroom Artichoke Filling
Egg Wash

Line a perfectly flat plate with film letting it extend on both sides. Place the salmon on the film. Salt and pepper the fillets. Divide the filling between the four fillets. Place one portion of filling on top of one fillet, pressing somewhat to compact it and make it fit the entire top of the fillet. Repeat with the other two. Wrap the film around the salmon and freeze at least overnight.

Cut the puff pastry into 7 ½” x 10” sheets. Place one frozen fillet, filling side down, on the pastry.

If the puff pastry is too big, trim it so not more than 1 inch overlaps when both sides are folded. Fold one end over the salmon. Brush excess flour off pastry. Egg wash the edge of the opposite side. Fold it overlapping the other side. Brush excess flour off.

Trim the top layer only of excess dough in the shape of a V. Repeat on the other side.Egg wash the bottom piece so it will stick when folded.

Fold both ends in to completely enclose salmon. Turn the package over and with a very sharp knife, lightly score the top in a cross hatch design. Do not go through the pastry.

Score the pastry in the opposite direction.

Glaze the top of the pastry with egg wash. After glazing all, go back and glaze again. Freeze overnight. For longer storage in the freezer, wrap in film, then overwrap in foil. They will last several weeks stored in this manner.

Baking

DO NOT THAW. It is important these be frozen hard so the salmon doesn’t overcook before the pastry gets done. Place on a baking sheet in a preheated 375 degree oven for 40 to 45 minutes. Let rest 5 to 10 minutes before serving. Serve hot.

Lemon Asparagus Risotto Cakes

1 pound trimmed asparagus (4 cups cut)
1 tablespoons olive oil
2 large shallots
2 tablespoons olive oil
2 cups Arborio rice
¼ cup dry white wine
5 cups chicken stock
1 ½ teaspoons salt
¾ teaspoon white pepper
1 cup (4 ounces) grated parmesan or sharp asiago cheese
Zest from 2 medium lemons
2 tablespoons lemon juice
Flour, as needed
2 eggs, well beaten
1 cup dried bread crumbs
½ cup grated parmesan or sharp asiago
Vegetable oil, as needed

Slicing a shallot for the Lemon Asparagus Risotto Cakes

Slicing shallot for the Lemon Asparagus Risotto Cakes

Slicing shallots for the Lemon Asparagus Risotto Cakes

Sliced shallots for the Lemon Asparagus Risotto Cakes

Shallots sautéing in oil for the Lemon Asparagus Risotto Cakes

Rice added to pot for the Lemon Asparagus Risotto Cakes

Pan covered for Lemon Asparagus Risotto Cakes

Preheat oven to 400 degrees.

Cut asparagus into 2 inch pieces. Toss with 1 tablespoon olive oil. Line a baking sheet with foil or parchment and spread in a single layer on a baking sheet. Roast for 8 to 10 minutes or until somewhat softened but they still have crunch to them. Remember they will continue to cook on the hot tray.

In the meantime, dice the shallots finely. Heat the 2 tablespoons olive oil and sauté the shallots until softened, about 5 minutes. Add the wine and cook until the wine evaporates. Add the rice and saute briefly. Add the stock all at once, stir well, cover the pan and cook at a low boil or simmer for 20 to 25 minutes until the mixture is creamy and the liquid has been absorbed. Stir frequently and keep covered while cooking. This should be more firm than normal risotto so it will retain its shape when molded. Set aside.

Ingredients added to the risotto for the Lemon Asparagus Risotto Cakes

Risotto covered with film for the Lemon Asparagus Risotto Cakes

Risotto being pressed into mold for the Lemon Asparagus Risotto Cakes

Removing mold for the Lemon Asparagus Risotto Cakes

Breading station for the Lemon Asparagus Risotto Cakes

Risotto cake in flour for the Lemon Asparagus Risotto Cake

Dipped in egg for the Lemon Asparagus Risotto Cakes

Second side of risotto cakes dropped in egg

Risotto cake dipped in crumbs for Lemon Asparagus Risotto Cake

Risotto cake dipped in breadcrumbs for the Lemon Asparagus Risotto Cakes

Frying risotto cakes for the Lemon Asparagus Risotto Cakes

Frying risotto cake for the Lemon Asparagus Risotto Cakes

When the risotto is cooked, add the 1 cup parmesan or asiago, lemon zest and juice along with the asparagus; stir until completely mixed. Re-season if necessary. Place plastic wrap directly on top of the risotto and cool completely.

Rinse a 3”x 1” or deeper ring mold in cold water and shake off excess. Press ½ cup risotto into the mold and flatten. Remove mold. Continue in this manner until all of the cakes have been formed. Refrigerate until very cold and set.

Assembly

Assemble the breading station as follows: Place flour in a shallow bowl. Place the well beaten eggs in a shallow bowl to the right. Lastly, mix the crumbs and remaining ½ cup cheese in the third shallow bowl, placing it to the right of the eggs.

Dip the risotto cake into the flour, covering the edges completely; shake off excess. Dip into the egg, covering completely, then into the breadcrumb mixture. Heat ¼” oil in a sauté pan. Place risotto cakes in pan without crowding and sauté until golden brown. Turn and sauté the other side also. Drain on paper towels. Continue until all cakes are browned. Cool completely. Place on a foil or parchment lined baking sheet or pan. Cover and refrigerate until needed.

To serve, heat oven to 350 degrees. Heat for 25 to 30 minutes until crisp and heated through.

Yield: 7 or 8 risotto cakes.

Note: These may be made two days ahead and kept chilled.

Pfeffernusse Cookies

Modified: Apr 23, 2026 · Published: Dec 5, 2013 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

I’m not sure why Pfeffernusse cookies are relegated to the Christmas season, but they seem to be. They come from the German repertoire of cookies, and the word pfeffernusse translates to “pepper nut”. While everyone seems to agree they have molasses, pepper and spices, just which spices seem to vary. I have seen recipes with nuts, lemon rind, candied fruit, a list of spices a mile long, brown sugar, granulated sugar, molasses, honey or molasses and honey. However, this is the Pfeffernusse cookie I remember from the first time I tasted them and fell in love with their spicy, sweet flavor.

These Pfeffernusse cookies are like a fine wine - they need time to develop their flavor. As such, plan ahead to give them at least a week, preferably several. If eaten when first baked, they are rather uninspiring. However, left in an airtight tin for a week or several weeks deepens the flavor and melds the spices, so they are not so individual and sharp. The second flavor to all the spices is anise, a favorite German flavoring and one I love. I have seen recipes without it and if you are not an anise fan, substitute vanilla.

As with many European cookies, Pfeffernusseare cookies are simplicity itself to make. They are straight forward and take little time for the reward they offer. I must admit they are perfect for the holidays as you can start them right after Thanksgiving and they will be ready for your holiday entertaining. They are also perfect as gifts since they can be made and held for so long. These cookies can be bagged and tied with festive bows and put away to give weeks later.

Molasses, one of the key ingredients for the Pfeffernusse flavor, is a thick, heavy syrup made from sugar or beet cane, although it can be produced from other products as well. It is time consuming to make, requiring cutting the cane, stripping it, mashing it and boiling it a number of times. The number of times it is boiled, determines the strength of the flavor. There are basically three strengths of molasses. Light molasses, sometimes called mild, is just that, the most mild of the three and comes from the first boiling. Dark molassess is more pronounced in flavor and color and comes from the second boil. The third and most intense in flavor is blackstrap molasses. It is very thick and very strong made from the third boiling. For this recipe I use the light or mild molasses.

I have thought about making these Pfeffernusse Cookies year round, but have decided to leave them for the holidays. The anticipation of eating Pfeffernusse cookies is very much in the holiday spirit.

German cookies are not to be missed. Always full of flavor. Here are a couple of more you might enjoy. Zimtsterne or German Cinnamon Stars are meringue based with a beautiful snow white frosting. Murbteig is one of the best lemon butter cookies you will ever find.

Pfeffernusse Cookies

2 ¼ cups flour (315 grams or 11 ounces)
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cardamom
½ teaspoon black pepper
½ teaspoon baking soda
½ cup butter, softened (114 grams or 4 ounces)
¾ cup brown sugar (150 grams or 5 ¼ ounces)
¼ cup light molasses
1 egg
1 teaspoon anise extract
2 cups sifted powdered sugar (180 grams or 6 ⅓ ounces)

Preheat the oven to 325 degrees. Line baking sheets with parchment.

Whisk together the flour, cloves, nutmeg, cinnamon, ginger, cardamom, black pepper and baking soda. Set aside.

Cream the butter and brown sugar in a mixing bowl until light and fluffy. Add the molasses and beat until light. Add the egg and anise extract, beating well.

Add the flour mixture and mix until completely combined. If the dough is really soft, refrigerate it for 20 to 30 minutes until it is firm enough to shape.

With a number 70 disher or scooper drop the cookies onto parchment lined baking sheets.
Lacking a disher, use1 tablespoon per cookie and roll it into a ball. Place on the baking sheets. Double pan the cookies (see Double Panning) and bake for 13 to 15 minutes until the cookies are set and firm.Cool 10 minutes, then cover in powdered sugar.

Remove the excess sugar by picking them up in your hands and, with your fingers open, shake the cookies. Cool completely and place in an airtight tin to age.

Yield: About 44 cookies

Tri-Chocolate Pate

Modified: Jul 25, 2025 · Published: Nov 28, 2013 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Tri-Chocolate Pate is a spectacular, showy dessert that is easy to make and can be done well ahead of time.

Consisting of white, milk and dark chocolate, each layer is highlighted with a complimentary flavor. This was a catering favorite at the bakery. The chocolate used will determine the underlying flavor of the pate. The chocolate we used was a 58 to 62%. If one of the newer, chocolates is used it may alter the outcome as they are much more liquid when melted.

Do not let the layers firm up completely before adding the next one. If you do, they will not bond when you add the layer on top. When you slice it the layer will separate. Not a big deal, just push it back together on the plate. However, it is best to have them bonding. The white layer is the biggest offender as there is not whipped cream to soften it.

[Read more...]

Chocolate Dipped Sweet and Salty Butter Cookies

Modified: Apr 3, 2023 · Published: Nov 21, 2013 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

Round butter cookies finished with chocolate on an orange and white plate.

These Chocolate Dipped Sweet and Salty Butter Cookies are one of the simplest cookies to be found. However, they are addictive in their simplicity.

Normally, I roll the cookie dough into logs and then cut them about ¼ inch thick. After cutting, I dip the tops in coarse sanding sugar, then pop them into the oven. The sugar adds a nice crunch, and they glisten on a tray. However, these can also be rolled out and cut with cookie cutters. I have done it both ways, depending upon my needs. It is easiest to roll between two pieces of waxed paper.

Recently, I glazed these cookies in chocolate then sprinkled them with a mixture of sanding sugar and sea salt. Truly does bring them to another level. The amount of salt is determined by taste and the salt you use, which is why I told you which one I used. I have given you measurements for the sugar and salt, but I encourage you to add the salt a little at a time and taste as you go. You may prefer more or less and there is no right or wrong. With these cookies, you taste the cookie and the aftertaste is the salt, which is what I prefer.

However you decide to make them, they will be a great addition to any cookie collection.

[Read more...]

Croissants - Queen of Breads in France

Modified: Jul 13, 2025 · Published: Nov 14, 2013 by Helen S Fletcher · This post may contain affiliate links · 18 Comments

Croissant Queen of Breads is the preface to the Croissant chapter featured in my book, "The New Pastry Cook", published by Wm. Morrow Co., in 1986. It is usually available on ebay and sometimes through Amazon.com.

My teaching assistant brought in a pristine copy he got on www.half.com. I have updated the technique for the final rise to more closely approximate a professional proofer in temperature and moisture. I also now recommend instant yeast, sometimes known as bread machine yeast which was unavailable at the time.

Of all the pastries thought of as French, the flaky, buttery rolls, called croissants have gotten to be the best known in America. The word means crescent, and the French give croissants a special place of honor at their breakfast table.

With any layered dough such as croissant dough or puff pastry, the most important process is to get the butter between the layers of dough but not to incorporate it into the dough. When the butter has been properly layered, it will melt in the heat of the oven, forming steam that separates the layers, causing the dough to expand and achieving the much sought after flakiness.

Traditionally, for croissants, this has been done by making a bread dough and rolling it out in a rectangle, two thirds of which is buttered. The dough is then folded and turned. The rolling, folding, and turning are repeated several more times, forming hundreds and hundreds of layers of butter and dough. In this method, the most traumatic occurrence was having the butter break through the dough. It gave many aspiring at-home pastry chefs a complex they never got over.

In 1982, I developed my processor method of cutting frozen butter into chilled dough. This technique, along with controlling the rising, yields the flakiness that is the standard by which good croissants are judged. In addition, altering the traditional method of making the folds produces a croissant ready to eat in 4 ½ to 5 hours, start to finish--a far cry from the 18 to 36 hours it used to take.

Ingredients for Croissant

Although any yeast product is best eaten the day it is made, slight changes I have made in the formula provide a dough that is tasty and acceptable the second day as well as the first. Bread flour (simply stirred before measuring) is used for its high gluten content, which makes it a strong flour capable of supporting the rapid expansion, caused by the yeast and by the method of layering the butter, when the dough is baked.

While bread flour provides the structure that allows the croissants to rise to their fullest potential, to provide the tenderest possible dough, buttermilk has replaced the traditional milk and water. The acid in the buttermilk tenderizes the gluten and allows the use of a strong flour without sacrificing texture.

Along with unsalted butter, there is also a small amount of oil in this formula, which lubricates the gluten strands, allowing them to stretch without breaking. In addition, the oil keeps the dough pliable when it is cold and facilitates rolling out. By allowing the pastry to rise only once, after the croissant is shaped, a bready texture is avoided and time is saved.

Keeping the Dough Chilled

Croissant pastry must be kept chilled. The basic flour dough is first chilled in the freezer for about an hour after it is made. It is then returned to the processor along with the frozen butter, and the two are cut together. Chilling the dough and using frozen butter prevents the butter from being incorporated into the dough. The dough is then rolled out and given a double turn, or four-fold (folded into four layers), as opposed to the traditional three-fold.

Therefore, the number of times the dough must be rolled and folded can be reduced from four single turns to three double turns, making is possible to complete the rolling and folding in one fell swoop and eliminating the long rest formerly needed between turns.

Buttermilk Powder

It is the cook's good fortune to have available dry powdered buttermilk, usually found in supermarkets near the regular dry milk or in the dairy section. It is my first choice for this recipe. If buttermilk powder is not available, regular buttermilk can be used, but, because of the difference in viscosity, it is necessary to dilute it with water. It is also very important that any liquid be cold when it is added to the flour in the processor, to avoid fermentation taking place before desired. Cold tap water or refrigerated buttermilk are fine.

Keeping the Croissant Dough Cold

A chilled marble rolling pin and a marble surface are best for rolling the dough, as they will stay cold. However, a wooden rolling pin and a Formica surface are also acceptable. The least desirable are a wooden rolling pin and a wooden rolling surface, as they have a tendency to soften the dough.

Should the dough become too soft or elastic to roll, put it on a baking sheet and place in the freezer to firm up. As long as the dough remains chilled, a light sprinkling of flour uder and on top of the dough should suffice when rolling out.

Baking

Other departures from the traditional method of making croissants will be found in the baking. Several of the recipes call for the pastries to be "double- panned" and also baked in the upper third of the oven. This simply means that two baking sheets are used, one directly on top of the other. This prevents the bottom of the pastry from burning during the time it takes to finish the baking, and it is done even when heavy professional baking sheets are used.

However, if you are using insulated baking pans, do not double-pan. For croissants I have also found that lowering the usual baking temperature to 350 degrees and baking for a longer priod of time (25 minutes) provides a completely baked product without sacrificing any of the flakiness.

BASIC CROISSANT DOUGH

1 cup + 2 tablespoons water, about 75 degrees
2 tablespoons vegetable oil
3 cups bread flour (420 grams or scant 15 ounces)
¼ cup powdered buttermilk*
1 tablespoon instant yeast
2 tablespoons sugar
1 ½ teaspoon salt
½ pound (2 sticks or 8 ounces) unsalted butter

*If using whole buttermilk, use ⅞ cup buttermilk and ¼ cup water in place of the water and dry buttermilk powder. Everything else remains the same.

Combine the water and oil. Set aside.

With the steel blade in place, add the flour, powdered buttermilk, instant yeast, sugar and salt to the bowl of a food processor. Process about 5 seconds to mix everything. With the machine running, pour the liquid down the feedtube;process until a ball forms. Continue processing for 30 seconds more to knead the dough. The dough should ride the blade and clean the bowl but remain soft. Remove from the bowl. If it is slightly sticky (and it may be), knead by hand 5 or 6 times,

then flatten into a disc ½ inch thick. Wrap in plastic wrap and chill in the freezer for 60 to 90 minutes, or until the edges are very firm about ½ inch in all the way around.

If using a marble rolling pin, put that in the freezer also.

Cut each stick of butter into 8 pieces and then in half lengthwise.
Return to the freezer to keep hard.

Remove the dough from the freezer. Divide the disc into fourths and each fourth into 3 pieces.With the steel blade in the bowl, place 3 pieces of dough in the processor with ¼ of the butter. Process until the butter and dough are cut into varying sizes. Turn out onto work surface. Repeat in quick succession 3 more times.

On a lightly floured surface, shape the mixture into a rectangle about 6x4x2 inches. Lightly flour the top of the dough and roll it into a rectangle about 18x6 inches, keeping the ends as square as possible and the sides as straight as possible. Use your hands to even it out and keep the butter from scooting out.Wipe the rolling pin frequently with paper toweling and scrape the work surface to prevent the dough from sticking.

Brush the excess flour from the dough with a soft brush so the pastry will adhere properly. Fold into fourths by bringing the top and bottom ends of the dough to the center. Brush the excess flour off again, then fold in half. Turn the dough so the folded edge is to the left. This completes the first double turn.

Repeat rolling, folding, and turning in this manner for the second turn and once more for a total of 3 turns. Because the butter is frozen and the dough well chilled, it should be possible to complete all 3 turns without chilling the dough between turns. However, if necessary, place the dough on a baking sheet and put it in the freezer for 15 to 20 minutes, then proceed. With each turn the dough will become smoother but still with butter visible. If desired, the dough may be refrigerated between turns.

After the third turn, place the dough in a plastic bag and put in the freezer for about 30 minutes before shaping. If the dough is not to be used immediately, remove from the freezer after 30 minutes and refrigerate up to 3 days before using. Or the dough may be frozen after completion for 3 to 4 months. In this case, defrost 24 hours in the refrigerator before using

Croissant Rolls

1 recipe Basic Croissant Dough
1 egg, well beaten

Fill a 9x13 inch pan half way with the hottest tap water available. Place on the bottom of the oven or the lowest shelf possible. Place an oven rack in the upper third of the oven. Close the door.

Line 2 baking sheets with parchment paper. Divide the dough in half. Return half the dough to the refrigerator. On a lightly floured surface, dent the dough with a rolling pin several times to make it easier to roll. Roll the dough into an 8x124 inch rectangle. Cut into 4 pieces 6x8 inches. If it is difficult to get it to 24 inches, roll to at least 18".Cut each of these rectangles in half on the diagonal. Each piece will have one square and two pointed corners. Pull the square corner gently to the side to even up the triangle somewhat.

Roll it up lengthwise stretching the dough gently to lengthen it more once the initial roll is started. Place on an ungreased baking sheet and tuck the “tail” corner well underneath. Bend the ends down and in toward the center to form the crescent shape.

Cover the rolls with a towel and place the croissant on the rack in the oven. Let proof until doubled – about 1 hour.

Remove the croissant from the oven and remove the water. Preheat the oven to 350 degrees. While the oven is preheating, brush the croissant with the beaten egg. Double pan and bake in the upper third of the oven for about 25 minutes, until golden brown and firm to the touch.

To Make Ahead: Freeze after baked and completely cooled. To serve, place directly from the freezer onto baking sheets and heat in a preheated 350 degree oven for about 10 minutes.

Other laminated doughs: A Better Kouign Amann, Pithiviers, and Sunny Side Up Apricot Pastries.

Cranapple Pie with a Pleated Crust

Modified: Oct 21, 2022 · Published: Nov 7, 2013 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

This Cranapple Pie was one of of the favorite dessert combinations at the bakery. The only change I have made is the crust and how it is finished before baking. This pie uses a galette style crust which is a usually freeform and finished in one piece, without an upper crust. This leaves the filling exposed and makes a beautiful presentation.

Before picking over the cranberries, pour them into a rimmed baking sheet. When I first started working with cranberries at the shop, I just dumped them out onto my work area ----where they rolled off and promptly under everything. We were still finding dried cranberries six months later under hard to get to shelves! By containing them, you won't have to chase them all over the kitchen. There are usually a few wrinkled or soft berries in the packages - just pitch those. Cranberries have a ton of natural pectin, so they will thicken quite nicely without any help. There is no sugar in the cranberry portion as it is all with the apples. I use Gala apples in this pie as I like the consistency and the taste. They stay together nicely when baked and don't get mushy. You want to have 1 ½ pounds of apples, after they are cored and peeled. Because this pie has no upper crust, it is really quick and easy to put together.

I used a 9" glass pie plate because I like to see the color of the bottom crust. The filling will come to the top as it finishes baking where it will bubble away. However, it will sink as it cools. I wanted you to be aware of this so you don't think you made a mistake with your Cranapple Pie with a Pleated Crust.

Pie Crust - Use the Double Crust from my American Pie Crust recipe. Put it together exactly as in the photos. It can be made the day ahead and refrigerated. I like to do this so it is cold when I want to roll it out.

Cranberries

1 12 ounce bag of cranberries, picked over
85 grams raisins (3 ounces)
½ cup water

Pour cranberries into a rimmed baking sheet. Pick through them to remove any iffy ones.

Place in a sauce pan with the raisins and water.

Bring to a boil in a medium saucepan. Reduce heat and simmer 3 to 5 minutes until softened.

Cranapple Filling

350 grams sugar (1 ¾ cup sugar or 12 ¼ ounces)
⅓ cup flour (45 grams flour)
½ teaspoon nutmeg
3 liquid ounces brandy
1 ½ pounds peeled and sliced apples (about 6 medium apples)
Cooked Cranberries

Combine the sugar, flour, salt and nutmeg. Stir in the brandy and apples. Add the cranberry mixture Let sit for 10 to 15 minutes.

Assembly - This is a bit difficult to explain. The photos will help where words fail.
Pie Crust Filling
1 egg, beaten
Coarse sugar, optional

Preheat oven to 375 degrees. or 350 degrees if using glass. Roll the piecrust into a 15 inch round.

Cut it into a 14 inch round and place in a 9 inch pie pan and let the the excess dough overhang the pan

Fill the pie shell with the cranapple filling.

Turn the very top of the dough down over the filling

Pleat the crust from the right by folding it down and over the first piece you turned down.

Keep turning the pie plate so the unpleated part is on top. Continue pleating until you get to the end.

Beat and egg until the yolk and white are completely mixed.

Brush the crust with the egg and sprinkle with coarse sugar if desired.

Place on a foil lined rimmed baking sheet (this just makes it easier to get into and out of the oven).

Place on a foil lined rimmed baking sheet (this just makes it easier to get into and out of the oven). Bake for about 1 hour and 10 to 15 minutes. Cover the top loosely if browns too much.

Allow to sit until lukewarm. Cut and enjoy! Vanilla ice cream is particularly good when this is served warm. This has a serious yum factor!!!

Lemon Gooey Butter Cake in a Brioche Crust

Modified: Aug 25, 2025 · Published: Oct 31, 2013 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Gooey butter cakes are a specialty of St. Louis. Lemon Gooey Butter Cake in a Brioche Crust takes this homey cake into another realm. The original gooey butter featured a yeast raised crust. It was later changed to a yellow cake by some. I have skirted the issue by using a rich brioche dough that is so easy to make you won't believe it. I came up with this method years ago and it was featured on the cover and in a 10 page article in Bon Appetit magazine where it was used in 12 recipes I developed. It is also one of the chapters in my first book, The New Pastry Cook. The name 60 Second Brioche comes from the fact it takes about that long to mix in a food processor.

Because the dough is very rich in eggs and butter, a starter is used to multiple the number of yeast cells available to the finished dough. See Yeast as it Relates to Bread.

Gooey butter cakes are very rich. This Lemon Gooey Butter Cake is no exception. To help cut the sweetness of the filling I have paired it with a lemon curd. The curd cannot be made in a smaller amount so only half of it is used.

To make this Lemon Gooey Butter cake an even more remarkable dessert or coffeecake, it can be made in its entirety and frozen. Thaw it in the refrigerator overnight, then briefly heat it in a 350 degree oven for 10 to 15 minutes just to take the chill off.

I have included instructions for making the brioche in a mixer if there is no processor available.

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Apple Crisp Cheesecake

Modified: May 1, 2026 · Published: Oct 24, 2013 by Helen S Fletcher · This post may contain affiliate links · 25 Comments

Apple Crisp Cheesecake says fall to me in a way few other desserts do. You will love the way the oat, walnut, brown sugar and cinnamon crisp goes with the creamy cheesecake under it with the apple filling on top of the graham cracker crust.

A slice of the Apple Crisp Cheesecake sits on a tan oplate with a fork on the plate and a napking in the background.

Although looking at the recipes, it seems to have a lot of parts, they are all so easy and the reward so great, there is really no reason not to make this. particularly love this cheesecake as it requires no water bath. It is perfect for Thanksgiving. It can be frozen and thawed for several days in the refrigerator.

Other cheesecakes for you to enjoy: Easy Pina Colada No Bake Cheesecake, White Chocolate Mocha Cheesecake, Triple Chocolate Cheesecake, and the Pumpkin Cheesecake with a Salted Caramel Sauce.

If you love festive holiday baking, you'll also enjoy my Updating Holiday Baking post.

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What Kind of Apples Are Best?

I'm often asked what kind of apples are best for an apple pie. Hands down, it Northern Spy apples. It's what we used at the bakery and I miss them terribly in my grocery store. There must be two dozen varieties but not a Spy around. So my next choices are a mixture of Granny Smiths and one of the following: Honey Crisps, Pink Ladies or Gala appes.

Is it best Made it in a Mixer or Food Processor?

Quite by accident one day at the restaurant, I found that making cheesecakes in the food processor produces the creamiest cheesecake to be found. The reason is it doesn't incorporate air into the mixture as does a mixer when it's beaten. As far as I've found, this method works on any cheesecake.

Why This Apple Crisp Cheesecake Works

Although it has 4 parts, they are all easy.
It's especially easy to use a food processor.
Each part is delicious by itself but combined it is extraordinary .
The entire cheesecake can be made ahead of time and frozen.
Thanksgiving is the perfect holiday for this dessert.

Recipe Ingredients

Apple Filling

FRONT ROW: Cinnamon, nutmeg

MIDDLE ROW: All-purpose flour, raisins, brown sugar

BACK ROW: Apples (Not pictured is 2 tablespoons of white wine)

Crisp Topping

FRONT ROW: Cinnamon

MIDDLE ROW: Unsalted butter, walnuts

BACK ROW: Old Fashioned Oats, all-purpose flour, brown sugar

Cheesecake Crust

The crust includes graham crackers and unsalted butter.

FRONT ROW: Unsalted Butter

BACK ROW: Graham Crackers

Cheesecake Layer

The cheesecake includes, cream cheese, granulated sugar, cornstarch, sour cream, eggs, heavy cream and vanilla.

FRONT ROW: Vanilla, cornstarch

MIDDLE ROW: Sour Cream, heavy cream

BACK ROW: Cream Cheese, eggs, granulated sugar

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

The first collage for the Apple Crisp Cheesecake shows two different cheesecake pans one with a spring release and one without, the ingredients for the apple filling in a bowl and then mixed.

Step 1. There are two basic types of cheesecake pans.This one features is a springform pan and has a clasp that opens the side to remove the product. It is the most used by consumers. It also has a waffled bottom plate with a rim on it. Step 2. This is the second type and is used by professionals for several reasons. There is no clasp or springform to break. There is no rim on the edge of the bottom plate to make removing the product difficult. There is no waffling on the plate for the crust to get stuck in. It is just a round piece of aluminum with a solid bottom plate. It is easier to release the product and I show you how at the end of these instruction. There is no right or wrong- just what you are comfortable with. The brand I use is Parrish's 9 x 3" Cheesecake pan with a removable bottom. They are also referred to as Parrish's Magic Pan. Step 3. Soak the raisins in boiling water while preparing the rest of the crust. Peel and cut the apples in thin slices. Place in a large bowl and add the brown sugar, flour, cinnamon and nutmeg. Step 4. Stir well and set aside.

Graham Cracker Crust

This collage shows the crust being made: the grahamm crackers are in the bowl of a food processor then moved to a bowl, the melted butter is added, the crumbs are tossed with a fork to coat with the butter and thenn pressed into the cheesecake pan.

Step 5. Place the graham crackers in the bowl of a food processor. Process until crumbs form. Remove to a bowl. Step 6. Add the melted butter. Step 7. Toss with a fork util the crumbs are evenly coated. Step 8. Spray the cheesecake pan with a non-stick baking release and pour the crumbs into the pan. Distribute them evenly and press them into the bottom of the pan. Set aside.

Apple Crisp Topping

To make the crisp topping, the dry ingredients a put into the processor, they are processed, the cold butter is added in chunks and everything is processed until crumbs form.

Step 9. Without cleaning the processor, add the dry ingredients for the apple crisp topping. Step 10. Pulse to mix briefly. Step 11. Cut the butter up into pieces and place over the dry ingredients. Step 12. Pulse until crumbs form. Do not over process or you will make a paste. Remove to a bowl and refrigerate.

Cheesecake Layer

This collage shows the cheesecake filling being made by putting the cream cheese, sugar and cornstarch in the processor, adding the eggs, then sour cream, heavy cream and vanilla and processed until mixed.

Step 13. Wipe out the processor bowl. Add the softened cream cheese, granulated sugar and cornstarch to the processor bowl. Process to mix completely. Step 14. Add the eggs; process. Step 15. Add the sour cream, heavy cream and vanilla. Step 16. Process, scraping down as necessary, until completely mixed and creamy.

Assembly

Step 17. Squeeze the water from the raisins and add stir them into the apples. Place them evenly over the crust. Step 18. Pour the cheesecake over the apples and smooth it out. Step19. Starting at the sides, add the crumbs over the cheesecake. Step 20. Fill in the center with the crumbs making sure they are evenly distributed. Bake as directed.

Releasing the Cheesecake

The final collages shows the hair dryer next to the outside of the cheesecake pan, the cheesecake placed on a can, the bottom slid down and tow pancake turners under the crust to move it to a serving plate.

Step 21. Place a hair dryer o n high about ¼" away from the side of the pan. Go around the pan slowly to heat the side. Step 22. Place the pan on top of a 28 ounce can. Step 23. Slide the side of the pan down. If it sticks, repeat heating. Step 24. Place the cheesecake on a work surface and place two pancake turners between the crust and the bottom plate of the pan. Go around the bottom to release it. Place one on each side of the cheesecake and lift it off onto a cardboard round or a serving plate. Refrigerate or freeze. Then wrap it well in foil.

Recipe FAQ'S

What's the difference between a crumble and a crisp topping?

A crumble does not contain oats but can use nuts and is then referred to as a streusel but a crisp uses both oats and nuts. Why

Why do cheesecakes often use water baths?

The water baths provide a humid, stable, even heat so the cheesecake doesn't crack and the sides don't get overly baked before the center does.

How do you make a water bath?

Cheesecake pans and springform molds have removable sides so the pan has to be wrapped well in foil. After the pan is filled, place it in a larger pan, such as a roasting pan, and fill it with hot water half way up. If the cheesecake is baked at a low temperature, the water may need to be refilled. So check on it about ⅔ of the way through baking. There is a myth that opening the door will cause the cheesecake to crack. What causes the cheesecake to crack is running out of water to temper the heat.

Storage and Freezing

The cheesecake can be made several days ahead or frozen. If it is frozen, it will take a couple of days to thaw in the fridge.

It is safest to leave it in the pan and then release it after it sits for a couple of hours at room temperature.

In any case, if freezing, place it in the freezer and freeze it until hard. Wrap it securely in foil and return it to the freeze for up to 3 months.

The cheesecake should be stored in the refrigerator but is best served cool but not cold.

Expert Tips

This recipe must use a 9x3" deep pan with a removable bottom. It will rise to the 3" and cannot be turned upside down to release.
Use firm apples when baked as mentioned above so they don't turn mushy after baking.
Never line the bottom of the pan with parchment paper as it is next to impossible to remove. Just spray the pan with a non-stick baking release and it will come out easily.
During baking, the sides of the cheesecake may rise higher than the center, just press them flat immediately upon removing from the oven.
Bake about ⅔ of the way then tent the top loosely to prevent the crisp from over browning.
Be sure to squeeze all of the water from the raisins.
You will need 4 large apples to make up the 1 pound needed after peeling, coring and slicing.
Slice to apples thinly to make sure they bake well.
Old fashioned oats should be used.

A slice of the Apple Crisp Cheesecake sits on a tan plate with a fork on the plate and a napkin in the background.

In the Mood for More Cheesecakes

A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better. It’s important and I appreciate it and I appreciate you.

Cake Talk

Modified: Jul 30, 2025 · Published: Oct 21, 2013 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

While the most important aspect of any cake is the taste and texture, there are other important features regarding cakes. So we are going to address some of them.

Preparing the Cake Pans - Cake Pan Prep for Flat Layers

Splitting cake layers – As anyone knows who as been reading this blog, I like to bake the exact number of cake layers I need as opposed to splitting them. However, I realize that not everyone has as many cake pans as I do. There are many ways suggested to split cake layers. Toothpicks marking where the cake should be sliced as well as an adjustable cake slicer are a couple. However, one thing is not usually mentioned. If the layers are partially frozen, they are easier to slice cleanly. This is especially true of sponge and chiffon layers which are light and delicate. A long, sharp, serrated knife can be a big help as it can go from one side of the cake to the other.

Filling cake layers to avoid trimming them – This is a method we used at the bakery for a lot of our cakes, especially if they had wiggly fillings, like ganache, pastry cream, lemon curd, etc. You will need a deep cake pan the same size as the layers. In other words, we used 9x3 inch cheesecake pans to assemble 9 inch cakes. Our pans had removable bottoms but that is not strictly necessary. Place a cake layer in the pan,

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Sprinkles, Jimmies, Decoratifs or Vermicelli

Modified: Jul 25, 2025 · Published: Oct 17, 2013 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Sprinkles, Jimmies, Decoratifs or Vermicelli - whatever you call them these little chocolate decorations can make or break a cupcake or cake!

When I first started in business there was no internet and very little help for someone who was not a trained baker. I had to learn everything on my own and very quickly. One of the things that took me a while to find was the real chocolate sprinkles.

Basically there are two different kinds of chocolate sprinkles. The jimmies are made with cocoa and shortening, can be dull and rather fat in comparison to those made with real chocolate.The Decoratifs by Guittard and Vermicelli by Cocoa Barry are made with real chocolate, are delicate and shiny. They can add an elegant touch when it comes to finishing. Looks-wise, they appear to be made by the same company and just packaged differently. [Read more...]

Chocolate Spice Olive Oil Biscotti

Modified: Jan 29, 2023 · Published: Oct 14, 2013 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Three Chocolate Biscotti on a white tray with coffee in a cup.

Chocolate Spice Olive Oil Biscotti cookies are an Italian specialty cookie that is a very exciting recipe for me. I love the combination of chocolate and spice and chocolate and heat, which I combined here. I first became acquainted with the spice combination from a cookie my mother made for Christmas, Honey Diamonds. They contained no shortening and were soft and rolled in vanilla sugar. I could easily eat the whole batch if allowed to. I have never forgotten the flavor, and it is comfort food of the highest order for me. I used the same spices for these biscotti, plus a bit of cayenne for a marvelous warm finish.

Biscotti are twice baked cookies and come to us from Italy. They are not too sweet and are simply addictive. To make things better, they are really easy to make. When we were shooting the photos for this blog, I looked at the number of ingredients in little bowls and almost panicked. But then I realized you don't have to put them in all these little bowls, so it isn't nearly as bad as it looks! The number of ingredients didn't bother me, just the number of bowls. This stretched my tiny bowl collection to the max.

As is my habit, the nuts for this recipe are toasted to bring out their flavor. If you use whole nuts, don't chop them too small. Big pieces enhance the look of the biscotti as you can see in the photos.

When I make chocolate products, I especially like to have melted chocolate in them. The chocolate adds a depth of flavor that cocoa alone cannot sustain. Here, both chocolate and cocoa are used to maximize the chocolate experience.

I finished these by dipping in a quick tempering chocolate or drizzling with white chocolate, although I prefer them totally plain. Half dipping cookies can be problematic if you don't make a lot of the glaze - especially if they are long as are these biscotti. Here, I found a way to easily half dip by putting the chocolate mixture in a small, narrow glass, making it possible to easily dip only half the cookie. If your kitchen is warm, refrigerate the dipped or drizzled cookies for 15 to 20 minutes to set them. They should be fine at room temperature after that.

These cookies are fairly zippy due to the cayenne. If you're a mild sort of person, add the smaller amount the first time.

Double panning slows the heat of the oven to the bottom of high burn risk products and keeps them from burning. Baked goods with chocolate, honey, and brown sugar benefit from being double panned. If in doubt, double pan. It will add a few minutes to the baking process but will enhance the end product immensely.

Although I am not a large coffee drinker, nothing is more perfect with these than some form of coffee, be it plain, a latte, or a cappuccino.

Apricot Pistachio Biscotti is the sister to these chocolate biscotti and are easy to make and easier to eat.

Chocolate Spice Olive Oil Biscotti

½ cup hazelnuts (60 grams or 2 ounces)*
½ cup almonds (60 grams or 2 ounces)*
5 ounces semi sweet chocolate, melted (140 grams)
2 tablespoons water
1 teaspoon instant coffee
1 teaspoon vanilla
3 cups flour (420 grams or 14 ounces)
½ cup cocoa (40 grams or 1 ½ ounces)
1 ½ teaspoon baking powder
2 teaspoons cinnamon ½ teaspoon cloves
½ teaspoon coarse ground black pepper
¼ teaspoon salt ¼ teaspoon nutmeg ⅛ to
¼ teaspoon cayenne pepper
½ cup extra virgin olive oil
1 cup sugar (200 grams or 7 ounces)
3 eggs

*All almonds or all hazelnuts can be used if desired.

Preheat oven to 350 degrees.

Place nuts on a jelly roll pan or a ½ sheet pan and toast for 8 to 10 minutes until fragrant and browned. Cool completely. Chop coarsely.

Reduce the oven to 325 degrees. Line a half sheet pan with parchment. Set aside.

Melt chocolate in a microwave for about 2 minutes at ½ power or by placing it in the top of a double boiler. Set aside to cool. Combine water, coffee and vanilla. Set aside. Whisk together the flour, cocoa, baking powder, cinnamon, cloves, black pepper, salt, nutmeg and cayenne pepper. Set aside. Place oil and sugar in a mixer bowl and beat until completely combined. Add eggs one at a time, beating well after each addition. Add water, coffee and vanilla. Add the chocolate, then the flour mixture. Add the nuts. Although I didn’t need to, if the dough is a bit sticky for shaping, refrigerate 20 to 30 minutes to firm.

Divide the dough in half (590 grams or 1 ⅓ pounds each). Without flouring, if possible, roll each piece 14 inches long. Place in the parchment lined pan and flatten to 2 ½ inches wide. Double pan the biscotti. Bake for 25 to 30 minutes. Cool for 10 to 15 minutes and then slice diagonally into ¾ inch slices. Bake again for 10 to 15 minutes. There is no need to double pan for this short time.

Chocolate Dipped Biscotti

12 ounces semisweet chocolate
3 tablespoons crisco or other like shortening

Melt the chocolate and shortening together at half power in the microwave or in the top of a double boiler. Stir together completely. Pour into a narrow glass. Dip one half of the biscotti in the chocolate, wiping the bottom against the edge of the glass to scrape off most of the chocolate. Place on a parchment lined sheet and allow to set up. If the room is warm, place the tray in the refrigerator for 15 to 20 minutes to set up.

White Chocolate Drizzle

2 to 3 ounces white chocolate (not coating chocolate)

Melt as above. Stir until smooth. Dip a spoon in the chocolate and, holding it above the biscotti, wave it back and forth.

Looking for fresh ideas to update your holiday baking? Check out my Updating Holiday Baking post.

German Buttercream and American Buttercream

Modified: Jul 25, 2025 · Published: Oct 10, 2013 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Flower Cupcakes finished with American Buttercream

The German buttercream is based on pastry cream, into which butter is beaten after it is cold. Truthfully, I have never made this, so it was interesting for me to learn something new. For this recipe, we are going to use my pastry cream but change the amounts of several of the ingredients slightly. Maybe it was because I used my pastry cream, which is firm, so it can accept whipped cream folded in and still hold up, but I found this to be really, really heavy.

Also, maybe because I am used to very light butter creams that are full of flavor, I found this to be a strange combination where I could still taste the pasty cream, but with a lot of butter in it. Personally, I will stay with the Italian, Swiss, or French buttercreams. I will say that when I started, I couldn't imagine it working, but it did. While interesting, it just isn't my favorite.

The American buttercream is the simplest of all. For me to call this a buttercream, it has to contain all butter. It is basically butter, powdered sugar, and flavoring - sometimes a bit of milk and cream to smooth it out. You just put everything in bowl and beat it until it is light and fluffy. We never used this for wedding cakes, but we did use it for cupcakes, mainly because they had to sit at room temperature for a long time. I also used it for the cakes we sent to restaurants. One of our most popular cakes, the Espresso Fudge Cake, uses a great Mocha buttercream, and the Spirited Marble Cake, which I posted recently, is a great example of American Buttercream.

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French Buttercream

Modified: Jul 30, 2025 · Published: Oct 7, 2013 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

French buttercream is distinguished by the use of egg yolks as well as whites. A sugar syrup is used, and it is flavored with vanilla or other flavors of your choice. The combination of egg yolks and egg whites will whip into a foam that does not need to be stabilized, as do egg whites alone.

This buttercream is the last of the European buttercreams based on an emulsion. This is considered to be the most stable of all of them as it uses whole eggs and yolks, not a meringue, as do the Swiss and Italian. Although this is not as light as the Swiss and Italian, it is by no means heavy. We are talking degrees here. I think this buttercream has a richer, deeper taste due to the added richness of the yolks.

If you research this along with the other two, you will find varying amounts of the eggs, yolks, and whites (for the Swiss and Italian), along with varying amounts of sugar and butter. There doesn't seem to be a definitive recipe as long as the proportions are correct. The French buttercream requires a hot sugar syrup, as does the Italian. However, because whole eggs and yolks are being used, they do not need to be stabilized as do egg whites alone. Just beating them will obtain the desired effect.

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Swiss and Italian Buttercreams

Modified: Jul 30, 2025 · Published: Oct 3, 2013 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

Many years ago, when I realized that pastry was to be a major focus in my life, I was fortunate to have Andre Gotti, a French pastry chef, as my mentor. Although I had no training except watching my grandmother and mother make pastries that were unparalleled - even in France- Andre saw someone with a burning desire to learn.

My mother made croissants, Schaum Torte, and Dobos Torte, to name a few, long before many people in America heard of them. I used to watch my mother and grandmother make phyllo from scratch and pull it out so thinly we could read a newspaper through it. In fact, the only time my grandmother was ever cross with me was when I sat on the resting phyllo that was covered on a chair. We had special tablecloths that covered a big round table (the corners would tear the pastry). It was my job to sweep up the paper thin crumbs that fell to the floor while being pulled.

When I talk about this, I guess my interest in pastry is not such a mystery. I should also share that my mother and grandmother were from the now defunct country of Yugoslavia. What I remember most is how they would chatter away in their native tongue, while I watched and waited for the phyllo to tear, which never, ever did.

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All Manner of Buttercreams

Modified: Jul 30, 2025 · Published: Sep 30, 2013 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Buttercream blog photo — Key ingredients for European butter creams

Italian, Swiss and French buttercreams have long been the finish that defined upscale cakes and wedding cakes. The Italian and Swiss buttercreams get their name from the type of meringue on which they are mounted. They have also been one of the most feared techniques in pastry making. But I don't know why! They mainly consist of eggs of some kind, sugar and butter. Although they do require more steps than the traditional American powdered sugar based frosting, the result is a smooth emulsion that literally melts on your tongue. In the next few blogs, we are going to look at, not only the Italian, Swiss and French buttercreams, but also one based on creme anglaise and the American frosting, while sometimes a buttercream and sometimes not. I reserve the word buttercream for finishes using actual butter, not margarine or a plastic shortening like crisco. Those are frostings to me. [Read more...]

Wine and Cheese Baguettes- A Favorite bread

Modified: Jul 13, 2025 · Published: Sep 26, 2013 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

Wine and Cheese Baguettes are one of my all-time favorite breads. This bread couldn't be easier to make with the help of a food processor. However, alternate instructions are given for the mixer.

While gorgeous to look at this bread actually tastes of the white wine and swiss cheese. It has an almost silken texture and between my husband and myself, we could easily polish off both loaves in one sitting. Due to the cheese and wine, this bread is a slow riser so plan accordingly. However, after the initial rise, the dough may be refrigerated and shaped and baked the following day if that is more convenient.

This originally was posted in my other blog, www.theardentcook.com.

For an indepth article regarding yeast, please see Yeast As It Relates to Bread. [Read more...]

27 Layer Tuile Torte

Modified: Apr 23, 2026 · Published: Sep 19, 2013 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

A variation of this magnificently layered Tuile Torte appeared in my first book, "The New Pastry Cook". It is actually easy to make, but it is time consuming. The fact that most of it can be done ahead makes it very possible. Fourteen layers of tuile and 13 layers of mousse are a show stopper anyway you look at it. There is another view of a slice of the torte in the slide show above on my banner.

A series of tulle layers made on the bottom of an upside down 9" round cake pan is the time consuming part. How fast it goes depends upon how many pans you have and how fast you can spread the batter.

When I first went into business, there was one caterer who loved this so much, he served it at every upscale party they had. When I had to make 20 of them, I pulled this from the list of available desserts. I heard about it on the day I closed. But 280 layers isn't fast, no matter how many pans you have or how fast you are.

[Read more...]

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