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Italian Calzones

Modified: Jul 25, 2025 · Published: Jan 29, 2015 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

What's better than Italian food? Italian Calzones that you can hold in your hand! Eat them for a snack, lunch, supper or just because it seems like a good idea.

One of the things I like so much about this recipe is that it does not use a yeast dough for the crust. That eliminates a lot of waiting time. This crust is so full of flavor and is very easy to use and to make. After the initial roll out of the crusts, I trim them into perfect 9" circles by using an 9" cardboard circle. This isn't because I am seeking perfection, but because it is easier to enclose the filling if the circles are relatively perfect.

The calzone pastry is an all purpose savory pastry that I used for the Goat Cheese Pesto Tart. It makes great crackers rolled fairly thin, brushed with egg white and sprinkled with more cheese.

If you want a really great pastry, use Kerry Gold butter with garlic and herb. Lacking that any butter makes a great savory pastry dough for calzones.

The filling needs to be cold, so it is best to make it a day or two ahead. To make this even more attractive, the calzones freeze and reheat beautifully.

Italian Sausage Filling for Calzones

It is best to make this a day or two before assembling them to make it easier.

1/2 pound hot Italian sausage, casings removed
1/2 pound sweet Italian sausage, casings removed
2 to 3 tablespoons oil
1/2 cup red peppers, diced
1/2 cup yellow peppers, diced
1/2 cup green peppers, diced
3/4 cup onions, diced
1 large clove garlic, minced
1 1/2 cups petite diced tomatoes with juice
3 tablespoons minced parsley
2 tablespoons tomato paste
1/3 cup red wine
1/2 teaspoon salt
2 teaspoons whole fennel seeds
5 ounces mozzarella, shredded
5 ounces provolone, shredded

Brown the sausage in oil, breaking sausage into small pieces. Cook completely through. Remove from pan.

Sauté the onions until translucent. Add the peppers and garlic; sauté until somewhat softened. Return the sausage to the pan and add the tomatoes, parsley, wine, tomato paste, salt, and fennel seed. Simmer until most of the liquid is gone, but do not dry it out completely. Cool.

Mix the cheeses together and add to the sausage mixture. Cover and store in cooler.

If using immediately, cool completely first.

Yields: Approximately 990 grams or 2 1/8 pounds

Asiago Pastry

How to photos for Asiago Pastry

3 2/3 cups flour (510 grams or 18 ounces)
1 cup grated asiago cheese (114 grams or 4 ounces)
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 sticks butter, cold and cut into small pieces (340 grams or 12 ounces)
3/4 cup ice cold water + additional if needed

Place the flour, Asiago, salt and pepper in a processor bowl. Process several seconds to mix well. Place the butter over the flour mixture and process until cut in coarsely. With the machine running, pour the water in and process until a ball forms. If it doesn’t form a ball within a reasonable amount of time, check to see if it is dry.

This is a lot of dough for a small processor. It may be dry on top, but not the bottom. Be very careful when checking, the blade is very sharp. Dump it out if necessary. If the bottom is still wet, turn the dough, so the dry side is on the bottom. Process again. If still a bit dry, add more water, 1 to 2 teaspoons at a time.

The dough weighs approximately, 1160 grams or 2 1/2 pounds. Divide into 6 -190 gram or 6 2/3 ounce balls. Flatten each one into a small round. Chill briefly.

Assembly

Asiago Pastry
Cooled filling
1 egg, well beaten

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Flatten a ball of dough and roll it into a 9” round. Trim it to a circle if necessary using a cardboard round or pan. Brush edges of the pastry with water. Place one packed cup of filling (165 grams or 5 3/4 ounces) of filling on the lower third of the pastry. Fold the top of the crust over to meet the bottom edge. Press together with your fingers. Seal with a fork. Place on a parchment lined baking sheet and cut 2 slits for vents.

Brush each with beaten egg.

These can be cooled, wrapped and frozen either baked or frozen. Thaw them if frozen or add 10 to 15 minutes to baking time.

Double pan and bake for 40 to 45 minutes or until deep golden brown.

Yield: 6 large calzones. If smaller calzones are desired, divide the crust by the number you wish to make and divide the filling as well.

Blitz Cronuts

Modified: Jul 24, 2025 · Published: Jan 15, 2015 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

When I first heard about Cronuts, quite frankly, I thought they were obscene. Having made several batches of them, I can tell you they are!!

Using Dominique Ansel's recipe, which I cut in half, I applied the same technique I came up with years ago for Croissants and Puff Pastry. in record time. Where he takes 3 days, this method makes them in less than a third of that time. As you can see from the photo to the left, the flakiness is beyond anything iI have ever seen. The are crispy on the outside and soft on the inside. While his recipe for home cooks as he refers to it, takes 3 days and a lot of elbow grease, this version of cronuts can be made in a day. Much of that time is just resting the dough. The actual work is minimal and spread out. To make these easier, you can refrigerate the cronuts at various stages if you want.

The dough is like no other yeast dough I have ever made. Although soft and smooth, it has a craggy look and an almost aerated texture. [Read more...]

Lemon Meringue Pie That Never Weeps

Modified: Jun 15, 2026 · Published: Jan 8, 2015 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

This Lemon Meringue Pie post is deep dive into the subject and is going to tell you everything you need to know about making the perfect pie that will remain firm and fantastic for days in the fridge if it lasts that long. No weeping meringues, no shrinking crusts, no soggy pie shells - just the perfect Lemon Meringue Pie.

A slice of Lemon Meringue Pie sits on a black plate.

When I first considered blogging about a Lemon Meringue Pie I thought it would be an easy blog since everybody knows about Lemon Meringue Pie.

As I began researching, I found no one agreed on a number of details. Among the problems were the meringue separating from the shell after it was baked, the pie getting watery after cutting, and the meringue "weeping".

Meringue Problems

Most of the problems with a Lemon Meringue Pie are caused by the meringue.

Test 1. Most recipes recommended putting the meringue on while the filing was hot, making sure it was attached to the crust. It seems everybody agreed on that. Finishing it in a 350°F oven for 10 to 12 minutes to brown it was also pretty much the norm. The results were less than desirable. The meringue separated and the tart got very watery after refrigerating it. The soggy crust was a real turn off!

Test 2. Alton Brown had a theory. His theory that putting the meringue on the filling when it was hot would partially bake the meringue. The first thing to realize, is that no matter what you do meringue does not bake. It either stays soft as in the topping for Baked Alaska and Lemon Meringue Pie or it is dried out in the oven as in a Pavlova shell or meringue cookies. The top may brown but it never bakes through. So that didn't work either.

Test 3. The sugar allocated to the meringue in most recipes was between 1/3 to 1/2 cup to 4 egg whites. In my second test, I used 1/2 cup sugar (100 grams or 3 1/2 ounces) to 4 egg whites. However, this time I decided to put them on a chilled filling. Big mistake! I covered the filled crust with film and refrigerated until it was cold. However, it condensed and no amount of patting it with paper towels dried it enough to keep the meringue tight to the filling.

More Research Needed

So at this point I started researching some more when I came across an answer to the question, "How do you keep meringue from pulling away from the sides of a pie after it is baked? The person answering the question was Takamo - no kind of address so that is all I can tell you. His answer was directly opposed to most of the information on the internet or in cookbooks, but it works. His reasoning is spot on and it was wonderful to find something that I had been thinking about.

Basically, he agreed with attaching the meringue to the side of the crust, particularly the inside of the crust on top. However, he explains that the meringue should be put on top of a room temperature filling. Not chilled, not hot, just room temperature. His reasoning is thus: "Hot filling is what causes the sugar in the meringue to liquefy when condensation occurs due to the heat. The filling must be cooled first.

"Then, the meringue, when made should incorporate cream of tarter which is often left out during its preparation. This stabilizes the mixture and prevents the egg whites from separating. Also, excessive whipping can cause the meringue to separate, as does an inaccurate amount of sugar added to the egg whites. Here is a recipe for meringue: Rule of thumb: one cup of sugar for every 3 large egg whites. (for medium sized eggs, use four eggs and for jumbo sized eggs, add ¼ cup of sugar) Rule of thumb,: 1/4 teaspoon of Cream of Tartar for every 3 egg whites. (for meringue only) Egg size in this case doesn't matter. 1 teaspoon of vanilla for every cup of sugar.

The whipping time varies. Room temp, size of eggs and speed of mixer are dependent on how fast the eggs whip. Always start on a low speed until the eggs start to foam. Then finish on medium speed. High speed on the mixer causes the egg whites to separate and the formation of the meringue can occur too quickly and control of the meringue is lost. The idea is to slowly incorporate air into the mixture, not breaking down the egg whites. The chemical properties of the sugar are what "cook" the egg whites. Not heat.

During the browning stage of the meringue, the oven will tend to cause the sugar to further absorb the moisture from the eggs and cause it to become "syrup-like" Low temps on the oven are the culprit. Pre-heat and set your oven to "broil" then place the pie on the shelf lowest to the heating source. With the door open, watch the pie brown. It only takes a minute or two to do so. If you have to, rotate the pie for even browning and quickly remove it. Allow it to cool to room temp before putting it in the fridge. In a professional kitchen, I some times use a propane torch to brown the tops, but it takes a skilled hand. Source: La vie du Boulanger, Marcel Neau cir;1984"

Test 4 - I agree with much of what he says but disagree with his egg white/sugar ratio. The meringue is simply too heavy. One of the important standards of a good lemon meringue pie is that it be topped with billows of meringue. Three egg whites and 1 cup of sugar does not produce billows. I also found the sugar would not completely dissolve in the egg whites. I beat it for over 10 minutes on medium as Takamo suggested but a grittiness from the sugar was still there.

To Sum Up

1 - It is important to cover the lemon filling with film after being made and poured into the shell. Then allow it to cool at room temperature. At this point and not before, the meringue is added.

2 - using 4 egg whites (128 grams or 1/2 cup) from size large eggs and 1 cup of sugar (200 grams or 7 ounces) is a two to 1 ratio by volume producing the high meringue requisite to this pie. To insure the meringue does not pull away from the crust it is best to pipe it in a circular motion starting at the inside of the exposed crust. I piped several times building up the meringue for an attractive look. I know some recipes spoon the meringue onto the crust but I think that is leaving open the possibility of not attaching it to the crust all the way around.

3 - - the final important point is to brown it under a preheated broiler. This prevents the sugar in the meringue from becoming too hot and liquifying as it will in a lower temperature oven baked for a longer time.

Following these rules, the meringue will stay attached for days in the refrigerator with no weeping either on your part or the part of the meringue and without the filling becoming watery. Even after I left the pie in the refrigerator for four days the meringue did not separate nor did it "weep" which is also caused by slow browning of the crust. The filling did not become watery so the crust stayed crisp.

Pie Crust

Pie Crust - Please see this blog for how to photos

1 3/4 cups sifted cake flour (6 1/3 ounces or 180 grams)
1/3 cup sifted all purpose flour (scant 1 1/2 ounces or 40 grams)
3/4 teaspoon salt
6 tablespoons butter, cut into pieces and frozen until hard (90 grams or 3 ounces)
3 tablespoons shortening (like Crisco) frozen and cut into pieces (45 grams or 1 1/2 oz.)
2 tablespoons beaten egg
1 teaspoon lemon juice
5 tablespoons water, chilled and divided

Place both flours and the salt in the processor bowl. Pulse several times to mix. Place the butter evenly over the flour and pulse until the butter is in large pieces. Add the frozen shortening and continue to pulse until the shortenings are pea sized.

Combine the egg, lemon juice and water. Pour in a circle over the processor contents. Pulse until it forms clumps. Pour out onto a lightly floured work surface. Push the clumps together into a ball. Knead 4 or 5 times for form a dough. Pat into a circle about 1 inch thick. Wrap in film and refrigerate a minimum of 2 hours or overnight.

Preheat the oven to 425 degrees. Place the oven rack in the lowest position.

On a lightly floured surface, roll out to a circle approximately 13 inches. Place in the pie pan and fit into corners. Cut the overhang an even 1 inch all the way around. Tuck the crust under and flute the edges. To bake blind, freeze for 30 or more minutes until hard. Line with foil, and fill with beans. Bake for 20 minutes in the oven. Remove the beans by bringing the four corners of the foil together and lifting out. Return to the oven and bake for approximately 18 to 20 minutes until lightly browned and completely baked.

Lemon Filling

4 eggs, separated

1 1/4 cups water
1 1/3 cups sugar (265 grams or 9 1/3 ounces)
1/3 cup cornstarch (45 grams or 1 1/2 ounces)
1/2 teaspoon salt
3 tablespoons butter, cut in small pieces (45 grams mor 1 12 ounces)
2/3 cup lemon juice
1 tablespoon grated lemon zest
1 fully baked 9" pie shell

Separate the eggs, placing the yolks and whites in different bowls. Set aside.

Whisk all of the ingredients in a heavy saucepan except the butter. Add the butter.

All of the ingredients except the butter area added to a medium saucepan.

Place over medium heat and, whisking constantly, bring the mixture to a boil.

It will be foamy at first.

Before coming to a boil, the filling will be foamy at first.

Boil for one minutes. It will be very, very thick. Remove from the heat.

Immediately Pour it into the pre-baked pie shell.

The filling has been poured into te pie filling.

Cover directly with plastic wrap and let come to room temperature. Do not refrigerate.

The filled pie crust is covered with plastic wrap while the filling cools.

Making the Meringue

When the filling is cooled to room temperatures, make the meringue.

Ingredients for the meringue are bakers sugar, egg whites and cream of tartar

4 egg whites from above
1/2 teaspoon cream of tarter
1 cup sugar (200 grams or 7 ounces)

Place the oven rack to the most bottom rung. Preheat the oven to broil.

Place the egg whites, cream of tarter and sugar in the bowl of a mixer. Mix on low until the ingredients come together. Raise to medium high and last to high and mix until stiff.

The egg whites, sugar and cream of tartar are added to the mixing bowl.

The ingredients are beginning to foam. Start raising the speed of the mixer to medium and then high.

The meringue should make stiff peaks when the whisk is raised.

The meringue makes stiff peaks when the whisk is removed.

Finishing the Lemon Meringue Pie

Place the meringue in a piping bag fitted with a large open star (#8 or 9 open star) and pipe the meringue onto the lemon filling starting at the inside edge of the crust.

The meringue is piped around the edge of the pie touching the inside edge.

The important thing is to make sure the meringue touches every part of the inside of the crust.

This picture shows the meringue touching the inside of the crust in a close-up

Then pipe in concentric circles towards the middle. Pipe more meringue on top of the already piped meringue until it is all used. Alternately, just spoon it on and make swirls with the spoon making sure you are attaching it all the way around to the crust.

Meringue is piped onto the filling completely.

Place the finished Lemon Meringue Pie on a rimmed baking sheet. Preheat the broiler on high.

The Lemon Meringue Poe is placed on a rimmed baking tray.

Set the oven rack to the lowest position. Place the tray into the oven for about 1 minute and 15 seconds or until lightly browned. Watch it carefully as the top most peaks of the crust will burn quickly. Cool completely before cutting. Store in the refrigerator.

The tray is in the oven under the broiler with the meringue browning.

Tons of billowy meringue over a tart lemon filling and flaky pie crust. Take note of the meringue attached to the edge of the shell. Get the forks ready!!

The beautifully browned meringue on top of the Lemon Meringue Pie.

Makes a 9" pie or 8 to 10 servings.

Happy New Year with a Peach Melba Royale

Modified: Jul 3, 2025 · Published: Dec 31, 2014 by Helen S Fletcher · This post may contain affiliate links · 13 Comments

Toast the New Year's celebration with a Peach Melba Royale - a different take on champagne! Fresh raspberries float in a sea of peach schnapps and champagne to bring in the new year in style.

I can scarcely believe we are at the beginning of a New Year! I still remember all the hubbub of turning over a new century in 2000. Fortunately, the pessimists and negative predictions all got lost as we turned from the year 1999 to 2000.

For me the end of one year and the beginning of another is a time of reflections. In the first place I always think I am going to slow down. Then as I think more about it, I realize the years are speeding by more quickly as I get older - or so it seems. I have been blessed with good health or at least the ability to overcome whatever has come up and for that I am most grateful.

In a time when technology has given us access to the world, I am happy for my family whose support has meant everything to me. As my grandsons continue to grow much taller than me (and take great pride in doing do) I cherish the memories of playing hide and seek, baking with them, being with them. I am curious to see where their lives take them.

I am grateful for the continued support so many of you have given me and thank each of you for reading the blogs and for all your comments which mean so much to me.

My wish is that each of us has the best of New Years filled with all that contributes to our happiness and well being. I offer this recipe for a Peach Melba Royale to start it off! Watch for the raspberries turn round and round as they rise to the top of the glass.

Peach Melba Royal
Fresh Raspberries
Peach Schnapps
Champagne, cold

Place 3 or 4 fresh raspberries in the bottom of each champagne flute. Add about 1 tablespoon of Peach Schnapps or more if you like. Top off with cold champagne. Enjoy!!

Hot Curried Party Mix

Modified: May 1, 2026 · Published: Dec 26, 2014 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Ok, so Hot Curried Party Mix isn't a pastry, but you do bake it. This is a quick snack for anytime but well suited for News Years Eve and the Super Bowl. (I know I am a little early. - just saying')

I wonder how many “party mixes” have been concocted since someone first thought of them. Almost anything snacky can be combined and held together with some kind of a binder. The greatest thing about these is how easy they are to prepare. Be sure to make this Hot Curried Party Mix a minimum of one day ahead – a week is better. Stored in an airtight container, this will last a month, if you can keep out of it.

The amount of cayenne pepper in this makes a very zippy snack. If you prefer a milder version, cut the amount by half.

Hot Curried Party Mix

5 cups Chex cereal (rice or corn work the best)
2 1/2 cups mini pretzels
2 cups roasted peanuts (8 ounces)
1 1/4 cups chow mein noodles
4 tablespoons butter melted
1 tablespoons soy sauce
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 tablespoons honey

Preheat the oven to 275 degrees. Line a baking pan with foil and spray with a non stick spray.

Combine the cereal, pretzels, peanuts and noodles in a large bowl.

Whisk the butter, soy sauce, curry powder, cayenne, mustard, salt and honey together. Pour over the dry ingredients and mix together very well. I use a gloved hand to do this as it is pretty sticky. Bake for 25 to 30 minutes until golden brown.

Yield: Approximately 1 1/4 pounds Hot Curried Party Mix which doesn't sound like a lot but is. I doubled it once and hardly had a bowl big enough to hold it all.

Amaretto Truffle Torte

Modified: Jul 30, 2025 · Published: Dec 18, 2014 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

This Amaretto Truffle Torte is one of the most intense, decadent tortes you will find.

Chocolate cake base covered with caramel and hazelnuts topped with amaretto ganache.

The Riene de Saba base is one we used for several desserts at the bakery. I used it in my first post for this blog, the Chocolate Strawberry Mousse Torte. I like it because of its depth of fudgey chocolate flavor. It is about 1 inch tall, perfect to hold whatever tops it and it freezes well which allows it to be made ahead. The only caveat is it shouldn't be overbaked or it will dry out.

The caramel for the Amaretto Truffle Torte has to be made at least the day before but can be made a week before if desired. It should be stored in the refrigerator if it is made more than a day ahead. To make it spreadable, microwave it briefly just to the point of spreadability. Do not stir it vigorously as it may granulate if you do.

The filling is a simple but intense chocolate ganache. Amaretto liqueur is fortified with almond and vanilla extracts.

The last thing you need for this Amaretto Truffle Torte is roasted hazelnuts. These can be roasted ahead for easy assembly. When assembling they need to be lightly pressed into the caramel so they don't float to the top when the ganache is added.

Riene de Saba Base

Caramel - must be made at least the day ahead or longer if desired. Store in the refrigerator if made more than the day ahead.

Amaretto Truffle Filling

1 3/4 cups cream
1 pound chocolate
1/3 cup amaretto
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract

Heat cream to a simmer. Do not boil. Submerge chocolate and let sit for 3 or 4 minutes. Whisk smooth. Whisk in remaining ingredients.

Assembly
114 grams (4 ounces) blanched hazelnuts or almonds
Riene base
Caramel made
Amaretto Truffle Filling

Preheat oven to 350 degrees. Place nuts on a rimmed baking sheet and toast for 7 to 9 minutes until medium brown. Cool completely. Place in a processor and pulse to chop coarsely. Set aside.

Place the Riene base in the bottom of a 9 x 3 inch cheesecake pan with a removable bottom. If the caramel is stiff, warm briefly in the microwave. Spread the caramel over the base and immediately sprinkle evenly with the toasted nuts, pressing them in lightly so they stick to the caramel.

Pour the filling over the nuts and smooth it out. Refrigerate to set.

When the torte is set, release it by going around the edges with a blow dryer. Place the torte on a 28 ounce can. Slide the rim down. Place the torte on a work area and transfer to a serving plate.

This Amaretto Truffle Torte can be frozen at this point. Thaw a day or two ahead in the refrigerator, lightly covered with foil so it doesn't touch the top of the tart. If it is covered, any condensation that if formed while thawing will go to the foil and not the top of the torte.

Serves 14 to 16.

Holiday Cookies

Modified: Apr 23, 2023 · Published: Dec 11, 2014 by Helen S Fletcher · This post may contain affiliate links · 24 Comments

These very special Holiday Cookies offer a variety of flavors to add to your list of holiday cookies. They are all easy to make and can be made ahead to minimize your last minute preparations.

Sienna Lace has very special memories for me. I first encountered Almond Lace cookies, from which this recipe is derived from the owner of a cooking school in Iowa. I was, at one point in my ever changing career, a traveling cooking teacher which is how I found myself in Iowa. I remember a long drive from the airport on roads that appeared to be cut straight through fields of crops. It was cold and the land lay quiet as it waited for spring before it could come to life again.

Being a city girl, I couldn't imagine the long drive without a house, shopping center or building in site. There was an occasional stop sign but that was pretty much it! When we finally arrived at the house, it was warm and inviting with the aroma of a perfectly roasted chicken with rosemary and a side dish of sweet potatoes and apples. Dessert was the almond lace cookies. I had never seen them before and was enthralled. I also remember wondering how many I could eat before I looked boorish! It took me no time at all to ask for the recipe.

[Read more...]

Murbteig Pastry

Modified: Jul 24, 2025 · Published: Nov 27, 2014 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Murbteig cookies were one of my favorite Christmas cookies made by my mother. The basic pastry is German or Viennese depending upon what book you are reading. It is extremely easy to put together. Mother made this in a mixer but I find it easier in the food processor. Both versions are included.

In addition to these cookies, Murbteig has many applications in the pastry world. In my book, "The New Pastry Cook", I devoted a chapter and many more recipes to this marvelous pastry.

I still remember my mother rolling out gobs of these cookies every year. We also had Murbteig cookies at Easter which I suppose explains the chicken. The basic cookie was always made with a set of cutters in the shape of the four suits of cards. I still have the small cutters that came from Penny’s for twenty nine cents. She also included a small little chicken. I have no idea why the chicken or the card cutters but they are a dainty cookie and look just beautiful on a cookie tray. [Read more...]

Apple Pie ala Mode with Salted Caramel

Modified: Aug 9, 2025 · Published: Nov 20, 2014 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

A caramel topped scoop of ice cream with roasted apples around it.

Apple Pie ala Mode is one of my favorite desserts but once the boys were out on their own one of my biggest challenges was what to do with full size desserts. Even more so today since Mike has diabetes and the last thing I need is a whole pie! The neighbors can only eat so much!

So I came up with an Apple Pie ala Mode ala minute. A way to have apple pie, with or without the ice cream, at a moment's notice. And what an apple pie –spiced apples, pate brisee crust and vanilla ice cream all topped off with a salted caramel sauce.

The salt can be omitted from the sauce if desired or more can be added. But this is, hands down the best caramel sauce to be found. It's also one of the easiest. You don't even need a thermometer. Think of everything you can do with it. World class turtle sundaes, apple slices dipped in the sauce, or just drizzled (heavily!) on vanilla ice cream. It tastes just like my favorite ice cream, Hagan Das Caramel Cone ice cream. How much better can this sauce get. Oh, did I mention it only takes about 15 minutes to make. Easy enough to always have on hand.

Looking for other easy to make desserts? Try the Effortless Tiramasu Inspired Panna Cotta for a cool treat as well as the Caramel Cone Ice Cream made without an ice cream in a matter of minutes.

Salted Caramel Sauce
1/4 cup water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup 40% or heavy cream
2 tablespoons unsalted butter
1/2 to 1 teaspoon fine sea salt, or to taste
2 teaspoons vanilla

In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and cornsyrup. Bring to a boil, stirring until it comes to a full boil. Boil until it becomes a deep golden color.

Remove from the heat immediately and add the cream very carefully as it will boil up furiously. The photo below shows the steam coming from the boiling mixture.If the cream clumps up in the bottom, put the pan over the heat again and heat over low, stirring constantly, until it is smooth. Stir in the butter, salt and vanilla. Pour into a container.

Store at room temperature for several days or hold for longer in the refrigerator.

Makes about 1 cup.

Pate Brisee Pastry

See A French Pastry for the recipe and how to photographs.

Preheat the oven to 350°F. Line two baking sheets with parchment. Set aside.

Roll the pastry to about 1/8 inch thick. Cut 4" rounds of pastry and place on the baking sheets. Re-roll the pastry and cut out additional rounds. You should be able to get 12 pastry rounds between rolling the pastry out twice. The re-rolls will be a bit denser than the first rolls. however, they will be just as good.

Chill the dough until firm, but not frozen, then prick well with a fork. Double pan and bake between 20 and 25 minutes until golden brown. If you are not going to use all 12 rounds, place the extras in the freezer and add several minutes to the baking time when needed.

Apple Filling
1 1/2 pounds apples, before prepping (454 grams or 1 pound or 4 cups when prepped)
1/4 cup sugar (50 grams or 1 3/4 ounces)
2 tablespoons brown sugar (25 grams or 3/4 ounce)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon rind
3 tablespoons butter (45 grams or 1 1/2 ounces)
1 tablespoon brandy
1 tablespoon lemon juice
1/2 teaspoon cornstarch

Peel and slice the apples about 1/4 inch thick. Cut the slices in half.

Combine the sugar, brown sugar, cinnamon, nutmeg and lemon rind. Add to the apples and mix well.

Melt the butter in a sauté pan. Add the apples. Stir well. Bring to a boil and place a lid on top. Lower the heat to a simmer and cook until the apples are tender but still have some body.

Combine the brandy and lemon juice. Whisk in the cornstarch. Add to the apples and cook at a boil for 1 minute.

Cool completely. To cool them quickly, spread them out on a tray.

Yield: 4 to 6 servings.

Assembly
Pate brisee round
Apple filling
Vanilla Ice Cream
Salted Caramel Sauce, warmed slightly

Place pastry round on the plate. Top with Apple filling. Place a generous scoop of ice cream on top of the apples and spoon on the salted caramel sauce.

Serve at once.

Chocolate Cranberry Curd Tart

Modified: Apr 30, 2026 · Published: Nov 6, 2014 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

Chocolate Cranberry Curd had become an absolute favorite for the holidays at the bakery. Besides its vibrant color, the taste and texture are outstanding. We used it in tarts, cakes, and Petit fours. Room permitting, we would freeze cases of cranberries at the end of the season in order to get a head start on the following season and test new recipes during the year.

I love cranberries so much that the staff would have to make me take some of the cranberry desserts off the menu so we could put other seasonal items on. There is nothing like the sweet tart taste and the intense red color enclosed in a deep chocolate brown glaze.

The tart itself is easy to make with its press-in crust, which means no rolling. The cranberry curd itself has one extra step, as you have to cook the cranberries and purée them before actually making the curd. The glaze is a simple matter of two ingredients, which make the perfect finish.

[Read more...]

Pecan Bars

Modified: Jul 25, 2025 · Published: Oct 30, 2014 by Helen S Fletcher · This post may contain affiliate links · 21 Comments

These Pecan Bars are one of the most used recipes from the Culinary Institute of America. I have seen various versions of these Pecan Bars but this one is the one we used in the bakery. The key is to boil the filling to 240 degrees or the filling will sag when it is cut. Otherwise this is the easiest of recipes to make.

While the CIA cuts these Pecan Bars into diamonds, we cut them into bars or into squares to avoid any loss of product. We used the squares for petit fours and they never failed to please. The baked bars or squares may be frozen.

For these Pean Bars, I don't toast the nuts before using them as they bake in the oven. Make these once and I'm sure you will be adding them to your favorites list. [Read more...]

Gateau St. Honore

Modified: Sep 8, 2026 · Published: Oct 23, 2014 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

I once taught this Gateau St. Honore as a pastry class in one dessert -and so it is. From the pastry cream to the Pate Brisee to Chou paste all finished with a hard caramel decoration, the St. Honore is a spectacular showpiece. Everyone who loves baking and pastry should make this at least once. Although it has a lot of steps, they can be broken down into an easily managed schedule.

This was one of the chapters in my first book, "The New Pastry Cook". As with every other chapter, the information in front of the chapters is key to the success of the pastry. Here is the chapter header.

"Chou paste is one of, if not the most versatile basic pastries in the entire repertoire of pastry making. By definition, chou paste is really a thick sauce and not a pastry at all. It can be sweet or savory, baked, poached or deep fried, made free-form or piped into shapes. Alone, it maybe filled and/or sauced, or it can be combined with other pastries to make elaborate desserts. The leftover paste can be turned into delicious hors d'oeuvres. It takes its name from the french word chou, which means cabbage, the best- known shape of chou paste, the cream puff, was thought to resemble a small cabbage.

Chou paste consists first of water, butter, and salt, which are brought to a vigorous boil. The flour is then added all at once and the mixture is stirred until the flour absorbs the water and a solid ball is formed. This is the panade. At this point it is very important to continue cooking the panade over high heat, mashing it against the bottom of the pan and turning it frequently for 1 minute to dry it out. There will be a film on the bottom of the pan when it is done. The drier the paste, the more egg it will accept. The more egg, the lighter and higher the puff, the drier the inside, and the crisper the shell will be. Under high oven heat, steam will be produced from the water and the egg whites, causing the pate to explode and forming a cavity inside.

The usual formula is equal parts of water and flour by volume. The usual flour is all purpose flour. However, by changing the formula a much drier panade can be obtained with the result that there will be very little if any uncooked paste inside after the chou is baked. In my formula, the flour has been increased in proportion to the water. In addition, bread flour is specified, as its strength can support the high puff until the heat can set it. Weaker flours can often puff to the same heights, bur sink before the heat can set it. The panade being drier and made with bread flour can accept more eggs. To insure a really crisp finished product that will not become soggy or soft, the butter has been decreased. Many recipes suggest water or milk. I have found that milk does not produce as crisp a puff and that chou paste made with milk has a tendency to expand horizontally in the oven, rather than vertically only.

After the panade is made and dried, it is flattened in the pan and left to cool for 5 minutes so the eggs will not cook when they are added. Sidestepping tradition, my testing showed no difference if the eggs were added all at once or one at a time. When the eggs are initially added the mixture will appear curdled and look rather messy. However, with continued beating, it will come together in a creamy, shiny mass. For maximum height, it should be used immediately. However, the surface can be covered with plastic wrap and the paste can be held for several hours before shaping and baking.

There is much mystique and blind following of tradition in the world of food and nowhere more so than pastry. In the past, for instance, a wooden spoon with which to stir chou paste was considered de rigueur. For reasons explained on page 44, I do not recommend wooden spoons. [Wooden spoons become impregnated with the flavors of dishes in which they have been used. If the same spoons are used to prepare a delicate pastry cream or creme anglaise, those very onions and garlic that were so delicious in other dishes will be transferred to your delicate creams. There are many types of utensils, including high-impact, heatproof plastic, that are suitable for use when metal spoons are not recommended. if you feel you must use wooden spoons, keep those for pastry making separate from any other wooden spoons used in the kitchen.] I do suggest a non-aluminum pan, as aluminum can discolor the panade.

I also found no difference if the eggs were beaten in by hand, with a mixer, or in the food processor. For a single recipe, the eggs can be added to the pan in which the panade was made and beaten in with a hand mixer. If the recipe is doubled, a heavier mixer or the food processor is recommended. After the panade has cooled for 5 minutes, transfer it to the mixing bowl or processor and beat in the eggs.

A piping bag and various tips are the easiest way to assure uniform shapes, but the paste can also be formed with a spoon. As is often true in baking, steam in the oven helps the dough rise and also produces the desired crispness. It also adds a lovely sheen to the baked product that is otherwise absent. In professional ovens, steam can be injected. However, at home, there is a way to produce the desired steam. Measure parchment paper to fit the size of the baking sheet. If the recipe calls for a circle or other shape to be drawn on it, do it at this point. Then gently wad the parchment paper and soak it in a bowl of arm water for 5 to 7 minutes. Because parchment paper has been impregnated with oil, it will initially resist the water which is why it needs to soak. Remove it from the water and shake it very gently, but do not shake off all the clinging water. Smooth it on a baking sheet and proceed with shaping the chou paste as the recipe directs. The parchment, wet or dry, also allows the paste to cling to it and expand upward. This is particularly helpful because you will have a shape of the size as you piped it at the base, but much higher. Buttering a baking sheet is not recommended, as it provides a slippery surface that causes the paste to expand sideways.

The chou paste is baked on the middle rack of the oven initially at high heat. After it has set the heat is lowered so it can begin drying out. Do not open the oven door before the baking time is up. After the item is baked, it is removed from the oven, slit in one or several places, depending upon the size and returned to the oven. the oven is turned off and the door is held ajar with a wooden spoon. The chou paste is left in the one for 10 minutes then removed and cooled on a rack.

Use the baked chou paste the day it is made or freeze it after baking. Defrost on a rack and crisp in a 350-degree oven for 5 to 10 minutes."

The information in this blog is as true today as it was in 1986 when the book was published. Gateau St. Honore is one of the most elegant, sophisticated pastries to be found. Although it can be daunting to think of making this if you have never made a St. Honore, the pastry cream and pate brisee can be made days ahead. The lightened pastry cream can be made early the day the Gateau St. Honore is to be assembled.

While the traditional recipe uses scrap puff pastry, I don't often have that around so I substituted Pate Brisee.

Because the circle of chou paste and the puffs are so small they are not dried in the oven after having baked. Also, there is no egg wash on these before baking so the caramel will glaze them.

Some recipes for Gateau St. Honore call for a creme chibouste filling which is pastry cream lightened with an Italian Meringue. I have always preferred the whipped cream for the added richness.

So as you can see, this is a manageable pastry for a special day.

Pastry Cream

2 teaspoons gelatin
1 1/2 tablespoons cold water
2 2/3 cups milk
8 egg yolks
1 cup sugar (200 grams or 7 ounces)
6 tablespoons flour (60 grams or 2 ounces)
2 teaspoons vanilla
1 cup 40% or heavy cream.

Stir the gelatin in the cold water. Set aside.

Heat the milk in a small pan. In the meantime, place the egg yolks and sugar in a larger saucepan and whisk together. Whisk in the flour until completely incorporated. Whisk in the hot milk gradually. Place over medium heat and cook, stirring constantly, until it comes to a full boil. Boil for one minute.

Tear the gelatin into small pieces and add to the pastry cream. There is no need to heat it first. The hot cream will melt it.Stir gently until the gelatin is completely dissolved into the pastry cream. Stir in the vanilla.

Pour in into a bowl and refrigerate overnight or up to 4 days ahead. The pastry cream can be frozen at this point. Thaw in the refrigerator overnight to use.

Basic Chou Paste

1/2 cup water
4 tablespoons butter (60 grams or 2 ounces)
1/4 teaspoon salt
3/4 cup sifted bread flour (100 grams or 3 1/2 ounces)
3 whole eggs
1 1/2 tablespoons beaten egg (1/2 of the beaten egg)

Preheat the oven to 400 degrees. Prepare two baking sheets with parchment paper. Draw a 10-inch circle on one piece of parchment. Set aside.

Combine the water, butter, and salt in a small, heavy saucepan. Heat until the butter is melted and bring to a rapid boil. Add all the flour at once and stir rapidly until a large ball of dough forms that cleans the bottom and sides of the pan. With the pan still over the heat, mash and flatten the panade with a spoon against the bottom of the pan. Stir, bringing the bottom of the mixture to the top. Continue turning the panade and mashing it for 1 full minute. Remove the mixture from the heat and flatten it again in the bottom of the pan. Cool for 5 minutes.

Place the panade in a food processor or the bowl of a mixer fitted with a paddle. Add the eggs and beaten egg. Process or mix until completely blended and smooth paste forms.

At this point, gently wad up the parchment and soak in warm water for 5 to 7 minutes. When finished, gently shake off some of the water, but not all of it. Place on the baking sheet. Fit a pastry bag with a #8 plain tip and fill the bag with the chou paste. Pipe the chou paste on the inside of the circle. With the remaining chou paste pipe, 20 walnut size puffs onto the second baking sheet after soaking it also. With a wet finger, lightly press down the pointy tops so they are round. Bake for 25 minutes or until a deep golden brown. Cool completely.

Pate Brisee a l’Oeuf
3/4 cup sifted all-purpose flour (85 grams or 3 ounces)
1/3 cup sifted cake flour (35 grams or 1 1/4 ounce)
1/2 teaspoon salt
7 tablespoons butter, cut in small pieces and refrigerated (105 grams or 3 1/2 ounces)
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 clumps together in it's 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 lightly 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. Trim the dough into a 10 1/2 inch round.

Place on a parchment lined baking sheet, dock with a fork and refigerate about 30 minutes or until it is firm.

Bake for 20 to 25 minutes until golden, firm and crisp. Cool completely.

Assembly of the Gateau St. Honore
Pate Brisee Base
Chou Ring and Puffs
Pastry Cream
1 cup heavy cream

Lightened Pastry Cream
When ready to use whip the cream in the bowl of a mixer to stiff peaks. Whisk the pastry cream to smooth it out. Fold the whipped cream into the pastry cream. Set aside.

Place the pate brisee base on a 10 inch round. Set aside.

Fit a pastry bag with a #2 plain tip. Make a hole in the bottom of each puff with a toothpick or cake tester. Enlarge it so the pastry tip will fit inside the puff. Fill the bag with pastry cream and pipe the cream into the puffs. Clean the bottom off so no cream oozes out. Set aside. Reserve the remaining pastry cream.

Make the caramel below.

Caramel
1/2 cup water
2 cups sugar

Place the water in a small saucepan. Add the sugar. Bring to a boil. Wash down the sides of the pan with a brush dipped in cold water. Boil the syrup hard until it just starts to color. At this point, you must work quickly. The syrup will continue to color as you work.

With a spoon dipped in the hot caramel, drizzle caramel around the edges of the pate. Quickly place the chou paste ring on top of the base. Working quickly and carefully, dip the bottom of the small puffs in the caramel and attach them to the top of the chou ring.

Quickly and very, very carefully dip the bottom of a small puff in the caramel and place it on the ring. Continue until the chou ring is covered with the puffs.

Finishing the Gateau St. Honore
1/4 cup water
1 cup sugar

Place in a small saucepan. Prepare as above for the Caramel. However, this time take it to dark amber. Cool for 30 to 40 second and Immediately spoon it over the puffs.

Caramel will most likely flow inside the shell. That is fine. Fill the inside of the ring halfway up with pastry cream. Fit a pastry bag with a #8 open star tip and fill with the remaining pastry cream. Pipe large swirls over the pastry cream.

If you wish to finish the Gateau St. Honore with spun sugar, repeat making the caramel if it has set up too much. Let it get a deep amber and dip a spoon or fork into the hot caramel and wave it over the puffs on the edge of the Gateau St. Honore.

This should be refrigerated for a few hours before serving.

This classic Gateau St. Honore has a lot of moving pieces and you should be very proud of yourself for having completed it

Other versions you might enjoy looking at include:
https://www.joepastry.com/2011/making-gateau-st-honore/
https://www.foodnetwork.com/recipes/gateau-st-honore-recipe.html

Snickers Brownies

Modified: Jul 25, 2025 · Published: Oct 7, 2014 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Although really easy, these fudgy Snickers Brownies, are sure to become a favorite. They are great for getting kids into the kitchen. When my grandson was five he made these and still does. After all a whisk, a bowl, a few measuring utensils yields a bonanza of brownies. If you don't have a food processor, don't freeze the candy, just chop the snicker bars by hand. Make these Snickers Brownies once and see if they don't become an instant favorite.

(This recipe appeared on KMOV's Great Day St. Louis and as such has no how-to photos)

Brownies
1/2 cup butter (1 stick or 114 grams or 4 ounces)
4 ounces semi-sweet chocolate (114 grams)
1 cup sugar (200 grams or 7 ounces)
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1/2 cup all purpose flour (70 grams or 2 1/3 ounces)

Preheat oven to 375 degrees or if the pan is dark or glass, reduce the heat to 350 degrees. Line an 8x8 inch pan with parchment paper and spray the paper and the pan.

Melt butter and chocolate over hot water or microwave about 2 minutes. Whisk to combine the butter and chocolate. Whisk in sugar, vanilla and salt. Add eggs and whisk in. Add flour and stir to mix completely. Pour into prepared pan and bake for 25 to 30 minutes until set and a few crumbs cling to a tester.

Glaze
10 to 12 fun size snicker bars
1/2 cup 40% cream
4 ounces semisweet chocolate

Cut each snickers into 6 to 8 pieces and freeze until hard. Place in a food processor and process until chopped. You want big and little pieces. Set aside.

Heat the cream until it steams, but does not boil. Remove from the heat. Add the semisweet chocolate and submerge it under the cream. Let sit for several minutes; then whisk gently until smooth.

Pour the glaze over the brownies and spread to the edges. Sprinkle with snickers pieces. Refrigerate to set chocolate. Cut into desired size squares. The brownies can be stored at room temperature after the glaze has set.

Baking Equipment and Utensils

Modified: Apr 23, 2026 · Published: Oct 2, 2014 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

The baking equipment and utensils featured here are from a chapter in my book "European Tarts, Divinely Doable Desserts with Little or No Baking". At the end, I have added additional baking equipment not included in the book as it was strictly tarts, not all baking. I am often asked about the equipment I use and I thought it might be interesting for you to see it. So when you see references to the book, it is this book I am talking about.

I am in no way suggesting that to be a good baker you have to go out and purchase all of this baking equipment at once. My equipment was built up over the years as I needed it. Some of it came from the bakery when I closed it.

The baking equipment shown here is my personal equipment. Some of the equipment is new, some has been with me for many years. The important thing is not that you use what I do, but what works for you in each of the categories. Buy the best you can and the equipment will last a lifetime, as you will see in some of these pictures.

[Read more...]

S'Mores Revisited

Modified: Apr 23, 2026 · Published: Sep 25, 2014 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Reinterpreting S'Mores is one of the fun things about being a pastry chef. This version of S'mores is a perfect example as it keeps the classic components but changes them up a bit.

Homemade graham crackers are topped with homemade marshmallow crème then topped off with hot fudge. Like I said, all the components of a really good S'more.

When my boys were little I made graham crackers for them. They are quite simple. The dough is a bit sticky but rolling it between sheets of waxed paper solves that problem. Both honey and brown sugar sweeten the whole wheat flour. Equal parts of whole wheat and all purpose flour are used in this recipe. Using a pizza cutter facilitates the cutting and the traditional holes are made with the back end of a wooden skewer for best results. It makes the perfect size hole when baked. [Read more...]

Fresh as a Daisy Doughnuts

Modified: Aug 25, 2025 · Published: Sep 18, 2014 by Helen S Fletcher · This post may contain affiliate links · 18 Comments

Doughnuts have always seemed to be an ethereal food – out of reach of most of us. But nothing could be further from the truth! In reality they take about 20 minutes to mix up, after which they rise, unattended and then sit contentedly in the refrigerator overnight. After a quick roll out the next day they are on their way to the last rise before being fried to a golden brown. Between the two days you have 45 minutes invested for the treat of a lifetime because if you have never had a homemade doughnut, you have not had a real doughnut. Be sure to check out my post on Fried or Baked Doughnuts.

Yeast doughs have an undeserved reputation of being difficult. I know people who will tackle the most complicated recipe but won’t go near a yeast dough. I’m not sure where that comes from. Yeast doughs are extremely forgiving. This recipe is tailored to making yeast dough easy. The mashed potato flakes give the yeast something to eat for a light, high rise and a longer shelf life. The honey adds color and flavor to the finished item also adding to their shelf life.

The dough can be shaped after it’s first rise but it is easier to do after chilling overnight or up to 2 or 3 days. Just make sure it is tightly covered. It may rise again when refrigerated, just punch it down, cover well and forget about it. These would make an ideal treat on a weekend. Start them on Friday or Saturday and have them for breakfast on Sunday.

There are several types of yeast. Little cakes of fresh yeast are very difficult to come by these days and have a short shelf life. Active Dry yeast and rapid rise both come in envelopes, three to a pack. I call for active dry yeast in this recipe. Instant yeast is yet another kind. However, i am told that instant and active dry can now be used interchangeably. The flour used is bread flour that has the strength to support a high rise. All-purpose flour will do in a pinch although bread flour is readily available in most areas and is best for yeast bread. The dough will rise the first time in about 1 1/2 to 2 hours depending upon the temperature of the room. [Read more...]

Tiramasu Parfaits

Modified: Apr 30, 2026 · Published: Sep 11, 2014 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

While Tiramasu was all the rage a few years ago, it has since been relegated to the "not hot" list of desserts for many restaurants and you don't see it on menus as much.

However, Tiramasu is a classic Italian dessert and one that is really easily executed once you have made the sponge - which can be done a month ahead if desired and stored in the freezer well wrapped. Simply thaw it for use. This amount of sponge is more than you will need but it can't be cut down any further and have a quality product.

While many recipes for Tiramasu use the premade Italian ladyfinger sponge cookies, Savoiardi, we made our own sponge and it worked perfectly for us. This was a version I made for Tony's, the restaurant at which I preform my pastry chef duties. I made it in wine glasses for a beautiful presentation.

[Read more...]

Espresso Fudge Cake

Modified: Jun 14, 2026 · Published: Sep 4, 2014 by Helen S Fletcher · This post may contain affiliate links · 13 Comments

This bakery style Espresso Fudge Cake consists of four layers of moist chocolate cake filled with a coffee buttercream highlighted with brandy. I am not one to drink coffee and when I do it has lots of cream and sweetener. But I could easily eat this buttercream all day long - so if you hesitate because of the coffee, I encourage you to try this anyway, The combination of a chocolate fudge cake and a coffee buttercream makes this Espresso Fudge Cake a stand out.

An Espresso Fudge Cake with its beige frosting and a dark chocolate ganache dripping down the sides sits on an ivory cake plate with a server next to it.

Both the cake and the buttercream are very easy to make. This cake uses an American Buttercream which essentially is a matter of adding all the ingredients to a mixer bowl and beating until light and fluffy. The cake comes together quickly and was our base cake that was used in many of our chocolate cakes.

This Espresso Fudge Cake was the most popular cake we made at the bakery for restaurant service. We would make 16 of these at a time at the bakery using 64 layers in the process.

Espresso Buttercream

3/4 pound unsalted butter (340 grams or 3 sticks), room temperature
1 tablespoon brandy
2 teaspoons instant coffee
5 cups powdered sugar, sift if lumpy (570 grams or 20 ounces)

4 layers Chocolate Cake

Beat butter until soft and smooth.

Combine the coffer and brandy in a small bowl.

Let the coffee dissolve and then stir it to make sure all the crystals have melted.

Add the powdered sugar and coffee mixture to the mixing bowl.

Beat on low to combine and then raise the mixer to medium to medium high speed. until very light in color and texture

Beat until very light in color and texture and it has increased in volume.

Assembly

Spread 3/4 cup (130 grams) between each cake layer

Under coat the sides by spreading just enough icing to contain the crumbs and keep them from showing in the final finish. You don't care if the crumbs show through. This should be a very thin coating. The final coat will hide them.

Spread 3/4 cup (130 grams) between each cake layer. Under coat the sides by spreading just enough icing to trap the crumbs .Clean finish the top edges of the cake by bringing the buttercream in towards the center and smoothing it out. . Refrigerate to firm this undercoat before applying the final coat of frosting..

When the undercoat is firm, apply the remainder of the frosting around the sides of the cake.

Finish with a decorator’s comb - or leave plain. Refrigerate for several hours or overnight.

Cream Glaze - how to photo's for glaze
1/2 cup cream
4 ounces semi sweet chocolate, cut into small pieces (114 grams)

Heat the cream to a simmer, but do not boil. Remove from heat and submerge the chocolate under the cream. Let it sit without stirring for 5 minutes. Whisk the mixture until the chocolate is completely smooth. Let the glaze cool until it is pourable, but thickened. You want the glaze to flow down the sides about half way, but not run down to the bottom of the cake if possible.

Pour the glaze in the middle of the top layer of the cold cake. With an offset spatula, push the glaze to the outside edge and let it flow down the sides of the cake.

It should stop 1/2 to 2/3 of the way down the sides. If this seems like too much of a hassle, let the glaze sit at room temperature for several hours until thick enough to spread and spread it on the top.

Refrigerate to set. After the glaze is set the cake can sit at room temperature.

Storage

The cake can be refrigerated for several days. Let it come to room temperature before serving. It can be held for a couple of days at room temperature under a cake cover.

It can also be completed and frozen. Freeze the finishes cake. Cover the top with plastic wrap and then wrap the whole cake in foil. To thaw: remove all the wrapping and thaw in the fridge.

Yield: 14 to 16 servings. We cut this cake into 16 pieces for service.

Be sure to check out these other chocolate cakes to add to your repertoire:

Chocolate Raspberry Truffle Cake, Raspberry Rhapsody, Chocolate Raspberry Marzipan Gateau and the Double Chocolate Mousse Cake.

Chocolate Cake

Modified: Jul 30, 2025 · Published: Aug 28, 2014 by Helen S Fletcher · This post may contain affiliate links · 28 Comments

A chocolate cake to die for is the only thing you can say about these deep, dark, delicious layers waiting for myriad fillings and finishes. These chocolate cake layers start moist and stay moist for days making them ideal whether you are producing one cake or 20 cakes.

I can't remember how long ago I found the original recipe in a Good Housekeeping magazine. Rose Levy Beranbaum was commissioned to make a celebration cake for the magazine and it was all chocolate (what else do you celebrate with?). It was around the time I was first starting my bakery, Truffes. When I first started I thought that every cake had to be made with butter because I was upscale. Big mistake! What I actually found was that cakes made with butter have a shorter life span and stale quicker than cakes made with oil. Since I was selling to restaurants and hotels which need a longer shelf life than caterers (to whom I also sold) a longer shelf life was necessary. As much as you want to believe all of your hard work and deliciousness is selling out immediately, it generally isn't - unless it's a catered event. So of ultimate importance is shelf life.

[Read more...]

Oatmeal Cookies

Modified: Mar 4, 2015 · Published: Aug 21, 2014 by Helen S Fletcher · This post may contain affiliate links · 18 Comments

Oatmeal cookies have always been my favorite. It's something about the spices and texture of this oatmeal cookie. It's particularly difficult to describe. It's crispy on the outside with a center that is loaded with the add ins of your choice. It almost has a lacey quality to it. I wish I had a nickel for every time someone told me how much they loved this oatmeal cookie. It is not your usual oatmeal cookie which probably explains the response. This is a chocolate chip version that is not shy on spices.

I have not included how to pics with this as it is a really basic cookie and I don't think anyone will have a problem with it.

One thing you will notice is the enormous amount of add ins. You can use chocolate chips, dried fruit, nuts - whatever you want to make these yours. I think the large amount of add ins gives this oatmeal cookie its lacy quality since there is just enough dough to hold the add ins together. [Read more...]

Chocolate Cherry Bread

Modified: Aug 25, 2025 · Published: Aug 14, 2014 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Chocolate Cherry Bread combines two foods I love – chocolate and bread. So combining them seemed a natural. I can't remember when I first tasted Chocolate Cherry Bread but it is among my favorite breads. Besides how can cocoa, melted chocolate and chocolate chunks all in one bread be anything by super.

Cocoa is a natural and here I have combined it with melted chocolate and chocolate chunks for the greatet depth of chocolate flavor.

This Chocolate Cherry Bread freezes well and is great as a hostess gift. This bread, because of the chocolate in it, can be a slow riser and I often use my proofer to help it along. Try this once and I can assure you fear of bread baking will be in the past – at least I hope so. [Read more...]

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
3/4 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.

The Asiago Crust

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 (or parmesan) 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.

If you like this recipe, also check out 13 Savory Recipes Made For Summer.

Asiago Crust for the Goat Cheese Pesto Tart

1 1/2 cups flour (210 grams or 7 1/2 ounces)
1/2 cup grated asiago cheese (45 grams or 1 1/2 ounces)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 stick +1 tablespoon butter, cold and cut into pieces (125 grams or 4 1/2 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.

process until mealy and the butter is indistinguishable.

With the processor running, add the ice water.

Process until it forms a ball.

Reserve a small amount of the dough. Divide the dough in half.

Shape one of the pieces into a thin roll and lay it along the inside of the rim of the baking sheet.

Repeat with the second half of the dough,

Overlap the edges where they meet.

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.

Place it sprayed side down and fit it into the tart shell.

Fill the foil with beans, rice or pie weights.

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.

Shape a small piece of the reserved dough into a very thin roll long enough to cover the patch.

Using a small metal spatula, work it into the crack covering it completely.

Repeat to fill any cracks. . Cool.

Pesto

2 1/2 ounces basil leaves
3 tablespoons toasted pine nuts
2 medium cloves garlic
Scant 1/2 cup grated parmesan or asiago cheese
3/4 teaspoon salt
3/4 teaspoon black pepper
2 to 3 tablespoons olive oil

Pull the leaves off the basil stems. You should have about 1 1/2 cups. Place all but the oil in the bowl of a food processor.

Process to chop finely.

Pour 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
1/2 pound goats cheese, room temperature
4 ounces cream cheese, room temperature
3 tablespoons pesto
1 tablespoons flour
1/4 cup milk
1/4 cup cream
1/4 cup white wine
1/3 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.

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...]

60 Second Brioche Any One Can Make

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 1/2 teaspoons instant yeast
2 tablespoons warm water (105 to 115 degrees)
Pinch of sugar
2 1/4 cups bread flour (315 grams or 11 ounces)
1 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup unsalted butter, refrigerated (170 grams or 6 ounces or 1 1/2 sticks)
3 eggs, room temperature
1/4 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 3/4 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 1/2 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
1/2 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 1/2" x 14" rectangle.

In from the 13 1/2" side, lightly mark three 4 1/2" 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 1/2" 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 1/2 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

1/2 cup sugar (100 grams or 3 1/2 ounces)
1/4 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 2/3 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 1/3 of the crumbs are pressed into the bottom of the pan.

Step 8. Press the remaining 1/3 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 1/2 cups butter, 30 minutes out of the refrigerator (340 grams or 12 ounces or 3 sticks)
2/3 cup 40% cream
3 tablespoons Kahlua or other coffee flavored liqueur
1 tablespoon vanilla
1/3 cup powdered sugar (40 grams or 1 1/3 ounces)

One half the recipe for Chocolate buttercream
8 ounces semisweet chocolate (225 grams)
3/4 cup butter (170 grams or 6 ounces)
1/3 cup cream
1 1/2 tablespoons Kahlua or other chocolate liqueur
1 1/2 teaspoons vanilla
3 tablespoons powdered sugar (20 grams or 2/3 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 2/3 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 1/2 cup buttercream for rosettes. Set aside.

Place one of the six layers on a cake board. Spread 1/3 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 1/2 ounces)
1/2 cup + 1 tablespoon all-purpose flour (85 grams or 3 ounces)
1/3 cup cake flour (40 grams or 1 1/4 ounce)
1/2 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.

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 1/4 pounds poached or roasted salmon fillet
3/4 cup red pepper
3/4 cup yellow pepper
1 tablespoon vegetable oil
1 cup frozen spinach, squeezed dry (10 oz. chopped spinach, thawed)
1 1/2 teaspoons salt
1 1/2 teaspoons dried dill
1/2 teaspoon white pepper
1/2 cup parmesan or sharp asiago cheese
4 eggs
1 1/2 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

1/2 cup + 1 tablespoon flour (85 grams or 3 ounces)
6 tablespoons butter (90 grams or 3 ounces), cold and cut into small pieces
1/4 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 1/2 teaspoons vanilla
1 1/2 cups sour cream (340 grams or 12 ounces)
3 eggs
1 1/2 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 1/4 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...]

Italian Sausage Filling for Calzones

Asiago Pastry

Assembly

Meringue Problems

More Research Needed

To Sum Up

Pie Crust

Lemon Filling

Making the Meringue

Finishing the Lemon Meringue Pie

Hot Curried Party Mix

Assembly

Storage

The Asiago Crust

Asiago Crust for the Goat Cheese Pesto Tart

Pesto

Filling for the Goat Cheese Pesto Tart

Why You'll Love this Recipe

Recipe Ingredients

Step by Step Instructions

Recipe FAQ's

Storage

Expert Tips

Other Scrumptious Pies to Tempt You

Chocolate Strawberry Pie

Ingredients

Chocolate Strawberry Pie

Chocolate Almond Ganache

Instructions

Strawberries

Chocolate Almond Ganache

Assembly

Notes

Nutrition

Why You'll Love This Recipe

Recipe Ingredients

Whipped Ganache

Caramel

Chocolate Crumb Crust

Peanut Butter Mousse

Step by Step Instructions

Caramel

Whipped Ganache

Preparing the Snickers

Chocolate Crust

Peanut Butter Mousse Filling

Finishing

Recipe FAQ's

Storage

Expert Tips

No Bake Snickers Caramel Pie

Equipment

Ingredients

Caramel

Whipped Ganache

Chocolate Graham Cracker Crust

Peanut Butter Mousse Filling

Instructions

Preparing the Snickers

Caramel

Whipped Ganache

Chocolate Graham Cracker Crust

Peanut Butter Mousse Filling

Releasing the Pie

Finishing

Notes

Nutrition

Mixer Method

Cheesecake Layer

Assembly

Sour Cream Topping