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If you’re a coffee-lover, you might like to enjoy a snack with your mid-morning cup. I know I do! Sometimes, I’ll have something nutritious, such as a muffin or granola bar, but some mornings, all I want is a treat—something sweet that’ll lift my mood.

Mocha madeleines might very well be the perfect coffee companion! These madeleines are infused with espresso and cocoa, which gives them a deep flavor and stunning color. They’re not too sweet, so they’re perfect as a snack or evening treat.

When I serve these mocha madeleines for dessert, I like to do something extra special: dip the madeleines in an espresso glaze. This adds a lovely, sweet touch to the tiny cakes and makes them extra pretty. The glaze sets as the madeleines rest, adding a bit of a crunch that nicely contrasts with the tender madeleines.

Helpful Tips for Making Mocha Madeleines

Stick to instant coffee, just this once

You’ll never see me saying this, but you really want to use instant coffee in these madeleines—instant espresso, that is. Powdered espresso provides the most aromatic mocha flavor to these madeleines. Brewed espresso would add too much liquid to the batter, and also wouldn’t add such a punchy flavor. If you can’t find powdered espresso, use coffee granules, but make sure to crush them with the back of a spoon to turn them into powder before you add them to the recipe.

Butter and flour the pans thoroughly

Although modern madeleines pans are sold as “nonstick,” the only way to ensure they will pop right out of their molds is to butter and lightly flour each cavity generously. To do so, use a pastry brush and very soft—not melted—butter to grease the cavities, then lightly sift flour over the pan. Tap the edges of the pan on your countertop to ensure the flour covers the butter evenly, then tap the pan upside down over your sink or a working surface to shake off excess flour.

Dip the mocha madeleines into the glaze—or don’t

The espresso glaze helps underline the madeleines’ mocha flavor and gives them a sweeter touch. You can dip the madeleines at an angle, and the contrast between the light glaze and the super-dark madeleines makes them just stunning. The glaze sets after a few minutes and adds a bit of crunch to the treat. I find this combination irresistible, but the mocha madeleines are just as delightful on their own, especially if you plan to serve them as an afternoon snack or for teatime.

Make the mocha madeleine batter ahead of time

…and enjoy freshly baked madeleines for days to come. Refrigerating madeleine batter isn’t optional: this is one of the key tips to help you produce perfectly humpy cakes. The batter can be refrigerated in an airtight container for up to 3 days.

CAN MADELEINES BE FROZEN?

Madeleines are at their very best when enjoyed freshly baked. Though madeleines can be kept in an airtight container for a few days and still be a delight, I would not recommend freezing them. The freezing and thawing process will irreparably impact the texture and flavor of the delicate cake.

Never made madeleines before?

Learn more about madeleines and get ALL my tips for making madeleines (including how to make madeleines if you don’t have a madeleine pan!) by reading my detailed post, How to Make Perfect Madeleines.

VIDEO: How to Make Perfect Madeleines

If you’ve never made madeleines before, make sure to watch my short how-to video! In it, you’ll learn my top three (easy!) tips that will allow you to make perfectly humpy, pillowy French madeleines.

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Mocha Madeleines with Espresso Glaze

These mocha madeleines are the perfect coffee companion! Infused with espresso and cocoa and dipped in a stunning glaze, they’re not too sweet and just perfect as a snack or evening treat.

Course Brunch, Dessert, desserts

Cuisine French

Keyword Baking, Baking Class, Baking Project, Cakes, Classic Cookies, Classic Dessert Recipe, Cocoa Powder, Edible Gift, Espresso, French Cakes, French Cooking, French Cuisine, French Dessert, French Food, French Pastry, French Recipe, French Recipes, Holiday Dessert, Holiday Desserts, Holiday Recipes, Make-Ahead, Mignardises, Mocha, Small Cakes, Sponge Cake

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 36 madeleines

Author Marie Asselin

Ingredients

For the mocha madeleines

• ¾ cup all-purpose flour
• ¼ cup dark cocoa powder (also called Dutch-processed cocoa powder, such as Valhrona)
• 1 tbsp instant espresso powder
• 1 tsp baking powder
• ¼ tsp kosher salt, or fine sea salt
• 3 eggs
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract
• ½ cup unsalted butter, melted

For the espresso glaze

• 3 tbsp brewed espresso or strong coffee
• ½ tsp instant espresso powder
• 1 cup powdered sugar

US Customary - Metric

Instructions

• For the mocha madeleines: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl, if you’re using a hand mixer, beat the eggs and sugar together for 5 minutes until the mixture is pale and thick. Whisk in the vanilla extract.
• With the mixer running at slow speed, drizzle the melted butter into the batter, mixing just to incorporate. At low speed, gradually add the dry ingredients, stirring just until no streaks of flour remain. Using a spatula, scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly combined. Cover the bowl with plastic wrap, or transfer the batter to an airtight container. Refrigerate the batter for at least 2 hours, or for up to 3 days.
• About 30 minutes before baking, preheat the oven to 375°F (190°C). Set a rack in the upper third of the oven. Generously grease a madeleine pan with soft (not melted) butter, then lightly dust with cocoa powder, tapping the pan upside down to remove the excess. Place the pan in the freezer.
• Fill each shell-shaped cavity with 1 tbsp (15 ml) of batter, or about three-quarters full (using a small ice cream or cookie scoop allows you to quickly go through this step). Place the remaining batter back in the fridge.
• Spread a clean kitchen towel flat on the countertop close to the oven. Bake the madeleines for 8 to 10 minutes or until they are puffed and dry at the very top. Unmold the mocha madeleines as soon as you take them out of the oven by turning the pan upside down over the kitchen towel and hitting one side of the pan on the countertop if needed to gently coax uncooperative madeleines out of the pan. Let the mocha madeleines cool for 15 minutes.
• Before baking the next batch of madeleines, thoroughly wash the madeleine pan, then butter and dust with cocoa powder again. Place in the freezer at least 10 minutes. Fill the cavities with cold batter, then bake as instructed. Repeat as necessary.
• Always serve madeleines at room temperature. Madeleines are best enjoyed freshly baked, but they will also keep in an airtight container at room temperature for up to 3 days.
• For the espresso glaze: In a medium bowl, whisk the brewed espresso and instant espresso powder together. Sift in the powdered sugar and whisk until fully combined. The glaze should be loose enough for dipping, but thick enough to coat the madeleines with an opaque layer. If the glaze is too thick, add more brewed espresso. If it’s too thin, add more powdered sugar.
• SERVING: Dip half of each mocha madeleine into the espresso glaze at an angle; let excess drip off by transferring the dipped madeleines to a wire rack. Let rest until the glaze is set, about 30 minutes.
• STORAGE: Glazed mocha madeleines can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Make sure to bring the madeleines back to room temperature before serving them.

This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Mocha Madeleines with Espresso Glaze appeared first on Food Nouveau.

Blueberries are Mother Nature’s candy. They’re the perfect sweet snacking berry and, thanks to their hardiness, they store and freeze beautifully, which means we can easily have them on hand all year round to make luscious blueberry desserts whenever the desire strikes! I make a point to load up when blueberries are in season so I always have some ready to bake with—even in the depths of winter.

If you love making desserts with blueberries as much as I do, or have wanted to try it, I’ve gathered 30 fresh blueberry recipes that will allow you to make the most of these sweet little gems. From easy frozen blueberry treats to spectacular blueberry layered cakes, there’s something for every blueberry lover here!

Blueberries add the most vibrant hues to frozen desserts. Whether it’s a creamy gelato or a refreshing granita, the color will be a showstopper on your table. Who could resist a color so bold?

Blueberries are also the key to a quintessential summer dessert: the fresh blueberry pie! But you can put a twist on this summer classic by making a rustic galette, a simple tart, or a blueberry cream pie.

There are also the ever-popular blueberry muffins and bars that are lunch box and breakfast staples year round—especially when you pair blueberries with their best friend, the lemon. These two are meant for each other and create the perfect sweet yet tangy flavor profile.

But don’t forget to try some more unusual blueberry desserts like blueberry cinnamon rolls or blueberry clafoutis. There are so many ways to enjoy these brilliant little berries! These 30 blueberry dessert recipes are sure to give you lots of ideas.

Frozen Blueberry Dessert Recipes

1. Blueberry Gelato

by Food Nouveau 

This breathtakingly beautiful blueberry gelato is a silky-smooth treat highlighting the intense taste of the bright blue late-summer berry. Watch my free gelato masterclass to learn how easy it is to make it at home!

2. Blueberry Granita

by Mangia Bedda 

Cool off with a refreshing glass of Blueberry Granita, an iconic Sicilian treat!

3. Easy Lemon Blueberry Sorbet

by Family Style Food 

Learn how to make crazy good homemade lemon blueberry sorbet with just three ingredients!

4. Blueberry Cheesecake Ice Cream

by xoxo Bella 

Anyone who enjoys blueberry cheesecake will love this blueberry cheesecake ice cream. Just imagine a hybrid of cheesecake and ice cream, combined with the sweetness and fruity flavor of blueberries. This blueberry cheesecake ice cream recipe is what your summer needs!

5. Creamy Lemon Blueberry Popsicles

by Occasionally Eggs 

These frozen yogurt vegan blueberry popsicles are swirled with sweet berries and tart lemon zest for a beautiful, fresh summer dessert—without an oven in sight!

Blueberry Cookie and Bar Recipes

6. Oats and Blueberry Crumb Bars

by Food Nouveau 

These Oats and Blueberry Crumb Bars are filled with good-for-you ingredients. Delicious as a mid-afternoon snack, or topped with ice cream for dessert.

7. Blueberry Lemon Pie Bars

by Fresh April Flours 

These blueberry lemon pie bars combine a sweet and creamy lemon cheesecake filling bursting with blueberries with a lemon shortbread crust and lemon shortbread crumble on top. Each bite is bursting with zesty sweetness!

8. Blueberry Whoopie Pies

by Kickass Baker 

These blueberry whoopie pies bring delicious summer fruits to a fun dessert recipe, satisfying both kids and adults! Light and bursting with blueberry flavor, these promise to be the stars of your summer potlucks and picnics.

9. Blueberry Skillet Cookie

by Crumb Top Baking 

This mouthwatering blueberry skillet cookie has thick and chewy edges and a soft middle that’s packed with blueberries. It’s gluten- and dairy-free and comes together in just one bowl, using only 10 ingredients!

10. Oats and Blueberry Cookies

by Food Nouveau 

These oats and blueberry cookies are a twist on a classic: fresh or frozen blueberries replace raisins to create a super flavorful, nutritious treat.

Pie and Tart Blueberry Recipes

11. Lattice-Top Wild Blueberry Pie

by Food Nouveau 

This lattice-top wild blueberry pie showcases wild blueberries in all their deep purple, naturally sweet goodness. It’s a glorious late-summer dessert you can make in a breeze, using my foolproof shortcrust pastry recipe!

12. Blueberry Galette

by My Kitchen Love 

This blueberry galette with lemon mascarpone cream combines a bright burst of blueberry-lemon flavor, flaky pastry crust, and cheesecake-like cream. This is a memorable, blueberry-packed summer dessert!

13. Blueberry Tart

by Liv for Cake 

This blueberry tart contains delicious, plump blueberries on a sweet cookie crust. The combination of jammy blueberry filling and fresh blueberries is simply irresistible!

14. Blueberry Cream Pie

by Ask Chef Dennis 

One of the great joys in life is a blueberry cream pie. Loaded with lots of fresh blueberries and just the right balance of cream and sweetness to make this dessert a showstopper!

15. Blueberry Almond Mini Pies

by The Bake School 

Make irresistible blueberry hand pies from scratch including the easy pie dough with butter and a homemade blueberry pie filling.

Blueberry Cake Recipes

16. Blueberry Shortcake Cake

by Liv for Cake 

This blueberry shortcake cake is the perfect light dessert for summer. Layers of vanilla cake, whipped cream, blueberry sauce, and fresh blueberries create an absolutely dreamy treat!

17. Blueberry Olive Oil Loaf Cake

by Family Style Food 

This tender, not-too-sweet blueberry loaf cake will remind you of a favorite muffin, with the rustic crunch of cornmeal and lots of jammy fresh blueberries.

18. Blueberry Lemon Bundt Cake

by Beyond the Chicken Coop 

Perfectly moist and tender blueberry lemon bundt cake is filled with blueberries and lemon flavor and topped with a lemon glaze. This cake is just what you need to serve a crowd, making it a lovely dessert for spring or summer dessert brunches and dinner parties.

19. Wild Blueberry Slab Cheesecake

by Simple Bites 

Whether fruit-topped, jam-swirled, or bathed in coulis, summer cheesecakes are a decadent way to showcase seasonal fruits and berries. In this blueberry slab cheesecake, a quick wild blueberry jam is swirled it into a creamy, vanilla New York-style cheesecake. Simply irresistible!

20. Blueberry Cream Cheese Coffee Cake

by Chenée Today 

This streusel-topped blueberry cream cheese coffee cake is perfect for any time of day! This easy recipe is sure to be a crowd-pleaser.

21. Blueberry Lemon Madeleines

by Dani’s Cookings 

Elevate your party or Sunday afternoon with these Blueberry Lemon Madeleines dipped in blue chocolate! They are wonderfully tasty and fluffy, with lemon flavor and juicy blueberries inside. Last but not least, they are incredibly easy to prepare!

22. Wild Blueberry Financiers

by Food Nouveau 

These wild blueberry financiers are a delicate, light, and surprisingly easy-to-make French cake infused with the rich, nutty taste of brown butter.

Breakfast and Brunch Blueberry Recipes

23. Honey Blueberry Bran Muffins

by Food Nouveau 

These super moist, super nutritious honey blueberry bran muffins are great from breakfast to dessert. Double the recipe and freeze the extras!

24. Buttermilk Blueberry Muffins

by Salt and Baker 

These buttermilk blueberry muffins are moist and tender, filled with fresh blueberries, and topped with a vibrant blueberry compote to deliver maximum blueberry flavor. We top each muffin with a sprinkle of sugar in the raw to give some sweetness and a subtle crunch to the tops.

25. Lavender Blueberry Scones

by The Flavor Blender 

Tall, soft, flaky, and packed with blueberries, these lavender blueberry scones with lemon glaze are irresistible! They are easy, can be frozen, and bake perfectly from frozen too.

26. Vegan Blueberry Cinnamon Rolls

by Rainbow Nourishments 

These vegan blueberry cinnamon rolls are soft, buttery and packed with blueberries! They are easy to make and use common pantry ingredients. You can choose between a rich blueberry icing or blueberry cream cheese icing.

27. Crêpes with Blueberry Balsamic Sauce

by Pardon Your French 

If you are a crêpe lover like me and always look for different ways to enjoy them throughout the seasons, this recipe is a great one to add to your arsenal. These summer-perfect crêpes with blueberry balsamic sauce combine elegant French crêpes with a luscious homemade blueberry balsamic sauce poured on a big scoop of vanilla ice cream.

Blueberry Puddings and Crumbles

28. Blueberry Cobbler

by BellyFull 

Juicy blueberries in a sweet citrusy sauce are tucked under a crunchy biscuit topping for this blueberry cobbler dessert. Fresh or frozen fruit can be used for a convenient year-round treat! 

29. Blueberry Crumble with Oats

by Curly’s Cooking 

This blueberry crumble with oats is the perfect simple and delicious dessert. A tasty sweet blueberry filling covered in a crisp crumble–will you serve yours with cream or custard?

30. Blueberry Clafoutis

by Baked the Blog 

Blueberry clafoutis is a rustic French dessert that’s so easy to make! Baked in the oven, serve it warm or cold, for dessert or breakfast.

The post 30 Blueberry Dessert Recipes That Will Get Everyone Talking appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Sometimes a recipe comes to me at the mere sight of a perfectly fresh fruit. That’s what happened when I found a crate of 12 plump figs for only $6 at my local grocery store. I don’t buy figs very often because they’re usually expensive ($1.50 to $2 per fig), but this weekly deal gave me the perfect opportunity to get creative.

It didn’t take me long to figure out what to make with them. One of my favorite treats to make is financiers, and when I think of a new financier recipe, I usually start with the fruit I want to use as a garnish—I find financiers so much more interesting when fruits are tucked in the center—and then think of flavors that will highlight that fruit. During my short drive back home, I made up my mind: Figs + Maple + Hazelnuts.

The dirty little secret (or should I say, hidden advantage!) of elegant financiers is that they’re super easy to make. And when I say easy, I mean it: you stir all the ingredients together, scoop the mix into muffin cups, top each one with a piece of fruit, and you’re done! There are no expensive ingredients to buy or fussy techniques to learn.

For these Maple-Roasted Fig and Hazelnut Financiers, you’ll have to roast the figs first, which requires a tiny bit of planning but yields an incredible reward: you’ll want to start using the jammy, maple-infused roasted figs everywhere! I think they’d be just fantastic in a salad combined with blue cheese.

The only technique you need to master when making financiers is browning the butter, but if you’ve never browned butter, fear not: you’ll quickly get the hang of this easy, forgiving technique. Watch my short how-to video to see how quick and effortless it is to make brown butter! You could always make the financiers with plain melted butter, but you’d miss out on the incredibly addictive aroma of brown butter, which in this case marries perfectly with the hazelnuts used in the batter.

Because they’re made with naturally sticky ingredients (maple syrup, egg whites, sugar, and nuts), these fig and hazelnut financiers can stick to nonstick pans, even those coated with butter or cooking spray. My trick is to line the muffin pan with parchment paper cups, which will peel right off the cooled financiers.

These Maple-Roasted Fig and Hazelnut Financiers are at their very best on the day they’re baked, when the slightly sticky, crunchy edges so deliciously contrast with the nutty, moist interiors. I suggest you eat as many as you can, then gift the rest to the lucky people you cross paths with over the day. Believe me—before long, your friends will ask when you plan to bake your next batch!

If you can’t stand to part ways with your lovingly baked fig and hazelnut financiers (or if your family forbids you from giving them away!), you can of course store them for a few days. The best way to store Fig & Hazelnut Financiers is to refrigerate them in an open container for up to 3 days. Figs have a high humidity content, so if you store these financiers in an airtight container, they will become soggy in a snap. Refrigerating the financiers in an open container maintains their texture. Bring back to room temperature before serving.

How to Make Brown Butter Video

Brown butter is an essential ingredient in French financiers. Browning butter is an effortless French technique that turns regular butter into an incredibly aromatic, sophisticated ingredient you can use in savory and sweet dishes. Learn how to make it by watching my short how-to video!

Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

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Maple-Roasted Fig and Hazelnut Financiers

These easy-to-make hazelnut financiers have crunchy edges and a nutty, tender crumb. Topped with maple-infused roasted figs, they're just irresistible!

Course Dessert, desserts

Cuisine French, French Canadian

Keyword Figs, Financier, French Cakes, French Cooking, French Cuisine, French Dessert, French Food, French Pastry, French Recipe, French Recipes, Hazelnuts, Maple Products, Maple Sugar, Maple Syrup, Mignardises, Roasted Figs

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 financiers

Author Marie Asselin

Ingredients

For the Maple-Roasted Figs

• 6 plump, fresh figs
• 2 tbsp pure maple syrup

For the Hazelnut Financiers

• ½ cup unsalted butter
• 1 cup hazelnut flour, also called hazelnut meal (to measure the nut flour, lightly spoon it into the cup—do not pack)
• ½ cup all-purpose flour
• ½ cup granulated maple sugar, or ½ cup (100 g) cane sugar
• ½ cup brown sugar, packed
• ½ tsp baking powder
• 4 egg whites (you can use boxed egg whites)

To Garnish (optional)

• Toasted hazelnuts, coarsely chopped

US Customary - Metric

Instructions

• For the maple-roasted figs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Quarter the figs and spread over the parchment paper. Drizzle with maple syrup, then brush it all over the figs. Roast the figs for 20 to 25 minutes, until they’ve softened and dried up some. Let cool while you prepare the financier batter.
• For the financiers: Lower the heat to 350°F (175°C). Line the cups of two 12-cup muffin pans with parchment paper cups and set aside. (Lining the muffin pans with parchment paper cups will make it super easy to unmold the financiers. I do not recommend using regular paper cups because financiers might stick to them.) If you have only one muffin pan, you can bake the financiers in two batches.
• To brown the butter: Heat the butter in a small stainless steel pot over medium heat until completely melted and simmering. Keep on cooking over medium-low heat, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put back on the heat.

  The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious nutty aroma. When it does, remove the butter from the heat, pour in a small bowl, and let cool completely. Watch my short video to see how easy it is to make brown butter.
• Put the ground hazelnuts into a large mixing bowl. Add the flour, sugars, and baking powder, and whisk together. Add the egg whites and whisk until they are fully incorporated and the mixture is thick and somewhat sticky. Whisk in the brown butter. At this point, the dough can be stored in an airtight container in the fridge for up to 2 days.
• When ready to bake the financiers, drop about 2 tbsp (30 ml) of financier batter in each prepared muffin cup. Top each financier with a piece of maple-roasted fig and some additional crushed toasted hazelnuts, if desired. Bake for about 15 minutes, rotating the pan halfway through, until the financiers are golden brown on the edges. Let cool for 10 minutes in the pan and then transfer to a cooling rack to cool completely.
• STORAGE: Maple-Roasted Fig and Hazelnut Financiers are at their very best when freshly baked, but you can also refrigerate them in an open container for up to 3 days.

  Figs have a high humidity content, so if you store these financiers in an airtight container, they will become soggy in a snap. Refrigerating the financiers in an open container maintains their texture. Bring back to room temperature before serving.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Maple-Roasted Fig and Hazelnut Financiers appeared first on Food Nouveau.

There is really nothing like snacking on freshly picked, sun-drenched raspberries during the height of summer. There is a fragrance and a taste to those berries that is simply unmatchable. I think that’s why raspberry desserts are so popular: they’re the sweet lover’s way to recapture that moment throughout the year!

That’s where these 30 juicy ruby red raspberry dessert recipes come in. Each recipe, in its own way, encapsulates a summery flavor we just can’t get enough of—which is a good thing because most of the recipes can be made year-round using frozen raspberries, too!

What is summer without frozen treats and no-bake desserts? Raspberries add a sweet tang to ice creams and gelato or a beautiful raspberry pistachio semifreddo. Extra tangy no-bake raspberry lemon cheesecake jars are perfect for picnics and larger gatherings!

There is of course no shortage of ways you can use raspberries in cakes and muffins, the possibilities are just endless! Whether you choose to make a show-stopping white chocolate raspberry cake, a chocolate raspberry icebox cake, or some delicious raspberry lemon cream cheese muffins, these recipes will delight your loved ones, guaranteed.

This collection also includes several vegan raspberry dessert options such as raspberry sweet rolls, a chocolate raspberry cake, or no-bake raspberry cheesecake.

Whatever your berry craving, you’re bound to find a raspberry dessert recipe that’s perfect for you!

Frozen Raspberry Dessert Recipes

1. Raspberry Pistachio Semifreddo

by Food Nouveau

Think of this raspberry pistachio semifreddo as a spectacularly elegant no-churn ice cream. It’s gorgeous, easy to make, and memorable—and best of all, it can be made year-round using frozen berries!

2. No-Churn Raspberry Ripple Ice Cream

by Sift and Simmer

This recipe for no-churn raspberry ripple ice cream is deliciously creamy and easy to make. The fruity floral raspberry rose compote ripples through vanilla ice cream, making it a perfect pairing.

3. Raspberry Rose Gelato

by Food Nouveau

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

4. No-Bake Raspberry Cheesecake (Vegan)

by Addicted to Dates

This delicious no-bake vegan raspberry cheesecake features a creamy raspberry filling and a bright red raspberry coulis glaze. This is the perfect dessert for summer and berry season!

Raspberry Pie and Tart Recipes

5. Raspberry Cream Pie

by House of Nash Eats

This irresistible raspberry cream pie has layers of sweet cream cheese filling underneath a sweet-tart raspberry jam topping, tucked into a flaky, buttery pie crust with whipped cream on top! It’s perfect all year round and can be made with fresh or frozen raspberries.

6. Raspberry Galette

by In the Kitch

Buttery, flaky crust surrounds a tart raspberry filling to create a luscious pastry inspired by a classic French recipe. The best part about this raspberry galette recipe is that the crust doesn’t have to be perfect–in fact, the imperfections give it even more character.

7. Raspberry Almond Tart

by Family Style Food

A classic dessert made easy: this raspberry almond tart features a press-in tart crust filled with fluffy almond cream and fresh raspberries. It’s buttery, creamy, and delicious!

8. Raspberry Pistachio Frangipane Tart

by Pardon Your French

Inspired by classic French raspberry tarts, this stunning raspberry pistachio frangipane tart includes a layer of pistachio Frangipane instead of the classic Crème Pâtissiere. The creamy pistachio and almond filling (pistachio frangipane) bring richness and nuttiness that makes it a perfect canvas for fresh, seasonal raspberries.

Raspberry Cake Recipes

9. White Chocolate Raspberry Cake

by Liv for Cake

This white chocolate raspberry cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries, and raspberry jam. A perfect flavor combination!

10. Raspberry Ricotta Cake with Almonds

by From a Chef’s Kitchen

This raspberry ricotta cake is moist, fluffy and super easy to make! It’s perfect for dessert in the evening or with coffee in the morning!

11. Chocolate Raspberry Cake (Vegan)

by Occasionally Eggs

This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients.

12. No-Bake White Chocolate Raspberry Cheesecake

by Bake Play Smile

This no-bake white chocolate raspberry cheesecake is the most deliciously simple dessert recipe you’ll find! Perfect for birthday celebrations, Christmas festivities, and, well really, any other special occasion that comes up throughout the year!

13. No-Bake Raspberry Lemon Cheesecake Jars

by My Baking Addiction

Fresh raspberries and bright lemon are folded into this no-bake raspberry lemon cheesecake jars for an easy dessert everyone will love.

14. Chocolate Raspberry Icebox Cake

by Baked The Blog

An old-fashioned no-bake icebox cake is the best easy dessert for hot summer days! This chocolate raspberry version needs just five ingredients.

15. Raspberry Cupcakes

by The Cookie Dough Diaries

These raspberry cupcakes are soft, fluffy, and filled with bursts of raspberry flavor. They’re topped with a creamy raspberry frosting and perfect for any occasion!

16. Raspberry Shortcake

by The Bake School

Celebrate summer berries with this easy recipe for raspberry shortcake made with homemade biscuits, vanilla bean whipped cream, and macerated raspberries.

Raspberry Pastry Recipes

17. Rose Raspberry Fool Cream Puffs

by Food Nouveau

These rose raspberry fool cream puffs elevate a quick and easy summer favorite—raspberry fool—to special occasions status.

18. Raspberry Custard Tart (Flan Parisien)

by Zoe Bakes

Flan Parisien is a wonderful tart filled with vanilla custard. You’ll find custard tart in every patisserie in Paris, but you might have never come across it where you live. The rustic simplicity of this raspberry custard tard is comforting it’s a very elegant way to showcase fresh summer berries.

19. Raspberry Torte

by Marcellina in Cucina

This elegant raspberry torte is a decadent dessert but achievable dessert that will impress your guests with delicious flavor and appeal! Three layers of hazelnut meringue are sandwiched with a filling of cream, chocolate and raspberries to create an elegant dessert for that special occasion!

Raspberry Cookie and Bar Recipes

20. White Chocolate and Raspberry Blondies

by The Bake School

This easy recipe for white chocolate and raspberry blondies is made with browned butter for extra nutty flavor and brown sugar for that toffee flavor. Bake this recipe longer for chewier, firmer blondies, or less for a softer, more gooey blondie.

21. Fresh Raspberry Squares

by Food Nouveau

These raspberry squares are the berry cousin of lemon bars: bursting with fresh and slightly tart raspberries, they’re beautifully colorful, fruity, and just sweet enough.

22. Easy Raspberry Oatmeal Bars

by Suburban Simplicity

These raspberry oatmeal bars are a must-try! With whole grains, rolled oats, and minimal sugar, they’re a healthy option for a grab-n-go breakfast or tasty snack! You’ll love the few simple ingredients that come together to make a delicious crust and crumble layered with fresh raspberries.

23. Raspberry Cheesecake Cookies

by The Cookie Dough Diaries

These raspberry cheesecake cookies are basically cheesecake in soft, buttery cookie form. Full of real raspberry flavor, crushed up graham crackers for an added crunch, and stuffed with a cream cheese filling.

24. White Chocolate Raspberry Cookies

by Tao of Spice

These soft white chocolate raspberry cookies are the perfect combination of sweet and tart and wonderful for sharing with the special people in your life.

Raspberry Breakfast and Brunch Recipes

25. Raspberry Croissant Bread Pudding

by The Flavor Blender

This raspberry croissant bread pudding is unlike any bread pudding you’ve had before! A crispy, flaky, buttery croissant bread pudding, with fruity swirls of raspberry jam, this is an unforgettable breakfast, brunch, dessert treat!

26. Raspberry Yogurt Muffins

by This Mama Cooks

Bake up these raspberry yogurt muffins to enjoy a deliciously fruity breakfast treat! These healthy raspberry muffins with yogurt are easy to make with frozen or fresh raspberries.

27. Raspberry Lemon Cream Cheese Muffins

by Kelly Neil

These raspberry lemon cream cheese muffins are loaded with raspberries, bright lemon zest, and pockets of tangy cream cheese. Use fresh or frozen raspberries!

28. Raspberry Sweet Rolls (Vegan)

by Crumbs and Caramel

These raspberry sweet rolls feature a tender sweet dough, juicy raspberries, a light smattering of preserves, and a hint of lemon. Slathered with a creamy vanilla glaze, these vegan sweet buns are perfect for breakfast, brunch and dessert!

29. Raspberry Overnight Oats with Chocolate Granola

by Family Style Food

Get your glow on with this easy, healthful recipe for creamy overnight oats, boosted with nutritious chocolate granola, raspberries, and superfood add-ins.

30. Whipped Raspberry Honey Butter

by Simple Bites

Breakfasts just got better with this stunning pink raspberry honey butter! This pretty spread takes 5 minutes to make in a food processor and lasts for months in the freezer, waiting for the next pancake breakfast or brunch with fresh scones.

The post 30 Raspberry Dessert Recipes and Treats to Brighten Your Table appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Ever since I (finally) mastered making flaky, buttery shortcrust pastry from scratch a few years back, I’ve been on a quest to expand my savory and sweet pie repertoire. I’ve included several of my current favorite tart and galette recipes in my recent cookbook, French Appetizers, but then I realized that I hadn’t expanded that category on my blog. This was the best excuse to keep churning up batches of shortcrust pastry, ever!

I first made this Hazelnut and Strawberry Galette a couple of years ago to celebrate the arrival of local strawberries at my neighborhood market. I made it repeatedly over the summer, switching the choice of berry as the selection evolved at the market, but the hazelnut and strawberry combination remained a favorite. I’ve made it countless times by now and it was undoubtedly become one of my family’s favorite summer desserts!

The first iterations of this Hazelnut and Strawberry Galette used a hazelnut frangipane filling—a pastry cream of sorts, thickened by ground nuts—but after a while, I switched to making it with a hazelnut financier base after Montreal pastry chef Patrice Demers tipped me to the idea.

A financier is a tiny almond-flour-based French cake, and chef Demers not only makes and serves individual-sized financiers in his Montreal shop, but uses that same batter as the base of his tarts, too. The batter of financiers contains more flour than frangipane cream does, and so it creates a more substantial base to hold fruits and absorb their juices. Financiers are traditionally made with browned butter, which not only is dreamy delicious in itself, but delightfully underlines the flavor of hazelnuts in this galette, too!

To make this Hazelnut and Strawberry Galette, I encourage you to make shortcrust pastry from scratch using my super easy, foolproof recipe. Contrary to what you might think, homemade pastry can come together in a flash and the flavor is just so much better than any ready-made option.

Dozens of people have called my food processor shortcrust pastry recipe “life-changing” and this is what this precise formula was for me too. As summer rolls by, make this galette again with raspberries, wild blueberries, peaches, or a combination of summer fruits. I can’t think of a better way to end a warm, sunny day!

Foolproof Shortcrust Pastry Recipe Video 

Watch my Shortcrust Pastry recipe video to discover how easily you could be making shortcrust pastry from scratch, too!

Helpful Tips for Making Strawberry Galette

Make the bulk of the work ahead of time

Two of the three components in this galette can be made days in advance: the shortcrust pastry and the financier batter. Keep shortcrust pastry wrapped in plastic and financier batter in an airtight container in the fridge for up to three days. Bring the two back to room temperature for 30 to 45 minutes before assembling and baking the galette, which should ideally be served warm from the oven.

Thicken those strawberry juices (if need be)

Fresh, dense, flavor-packed summer fruits don’t need any thickening, but if you find the strawberries you’re using a bit watery (they’ll be larger with a white core), adding 1 tsp (5 ml) cornstarch to the fruits is a good idea. This will keep the juices in the galette—not all over the baking sheet.

Dress that galette up!

This galette is fine and gorgeous served on its own but garnishing it with lemon zest and fresh basil leaves adds flavor and cool pops of color. Serve each slice topped with vanilla gelato, ice cream, or whipped cream for an indulgent touch!

How to Assemble and Fold the Strawberry Galette

JUMP TO PRINTABLE RECIPE

Left: Using a small silicon spatula or an offset spatula, spread the hazelnut financier batter over the rolled-out shortcrust pastry, leaving a 3-inch (7.5 cm) border all around.

Right: Cover with the strawberries (you can fan them out elegantly, or just dump them over the financier batter!)

Bring the edges of the dough up and over the filling, creasing it and gently pressing it down onto the filling as you go.

Left: Using a pastry brush, lightly brush the dough with milk.

Right: Sprinkle with coarse golden sugar, such as cane sugar or turbinado sugar.

Bake for about 30 minutes, or until the crust is golden brown and the fruits are bubbly. Garnish as desired with toasted hazelnuts, grated lemon zest, and basil leaves. Serve warm with vanilla gelato, ice cream, or whipped cream!

How to Make Brown Butter Video

Brown butter is an essential ingredient in this strawberry galette. Browning butter is an effortless French technique that turns regular butter into an incredibly aromatic, sophisticated ingredient you can use in savory and sweet dishes. Learn how to make it by watching my short how-to video!

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Hazelnut and Strawberry Galette

This rustic strawberry galette combines buttery shortcrust pastry, a nutty hazelnut base, and juicy berries to create a spectacular summer dessert!

Course Dessert, desserts

Cuisine French

Keyword Financier, French Cooking, French Cuisine, French Dessert, French Food, French Pastry, French Recipe, French Recipes, Hazelnuts, Recipe Video, Shortcrust Pastry, Step-by-Step, Strawberries, Strawberry, Summer Dessert, Summer Recipe, Summer Recipes

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Shortcrust Pastry Prep + Rest Time (optional) 35 minutes minutes

Servings 8 servings

Author Marie Asselin

Ingredients

For the Crust

• 1 batch Foolproof Shortcrust Pastry

For the Hazelnut Financier Base

• ¼ cup unsalted butter
• 2 ½ oz ground hazelnuts, also called hazelnut meal, or hazelnut flour—about ½ cup—see note
• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• ¼ tsp kosher salt, or fine sea salt (omit if using semi-salted or salted butter)
• 2 egg whites, or ¼ cup (60 ml) liquid egg whites

For the Strawberries

• 4 cups strawberries, hulled and halved, or quartered if you’re using larger berries (about 24 oz/680 g whole strawberries)
• 2 tbsp granulated sugar
• Finely grated zest from ½ lemon about 1/2 tsp/2 ml
• 1 tsp cornstarch

To Bake

• 1 tbsp milk
• 1 tbsp coarse sugar, such as cane sugar or turbinado sugar

To Serve (optional)

• Crushed toasted hazelnuts
• Freshly grated lemon zest
• Fresh basil leaves
• Vanilla gelato ice cream, or whipped cream

US Customary - Metric

Instructions

• For the crust: Prepare the Foolproof Shortcrust Pastry as indicated in the recipe, then roll out to a 15-inch (38 cm) circle and transfer to a round baking sheet covered with parchment paper (a rectangular baking sheet works too, but excess dough will overhang.) Refrigerate for 1 hour.

  If you made the shortcrust pastry in advance, take it back to room temperature for 30 to 45 minutes, then roll out to a 15-inch (38 cm) circle. Transfer to a round baking sheet covered with parchment paper and keep going with the recipe—no need to refrigerate again.)

  Alternatively, you can use store-bought shortcrust pastry and roll it out as indicated above. There's no need to refrigerate store-bought shortcrust pastry before assembling the strawberry galette.
• For the hazelnut financier base: To brown the butter, heat the butter in a small stainless steel pot over medium heat until completely melted and simmering. Keep on cooking over medium-low heat, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put it back on the heat.

  The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious nutty aroma. When it does, remove the butter from the heat, pour into a small bowl, and let it cool for 10 minutes. Watch my short video to see how easy it is to make brown butter.
• In a mixing bowl, combine the ground hazelnuts, flour, granulated sugar, brown sugar, and salt (if using). Add the egg whites and whisk until incorporated and the mixture is thick and sticky. Mix in the brown butter.

  At this point, the batter can be stored in an airtight container in the fridge for up to 3 days. Bring back to room temperature 30-45 minutes before using.
• Preheat the oven to 425°F (220°C).
• For the strawberries: In a large bowl, combine the strawberries, granulated sugar, and lemon zest. Set aside.
• To assemble: Using a small silicon spatula or an offset spatula, spread the hazelnut financier batter over the rolled-out shortcrust pastry, leaving a 3-inch (7.5 cm) border all around. Cover with the strawberries. Bring the edges of the dough up and over the filling, creasing it and gently pressing it down onto the filling as you go. Once the whole border is folded, gently press own on the center of the strawberry filling to push the fruit well into the fold.
• Using a pastry brush, lightly brush the dough with milk, then sprinkle with coarse sugar. Bake for about 30 minutes, or until the crust is golden brown and the fruits are bubbly. Transfer to a cooling rack for 10 minutes.
• Garnish with toasted hazelnuts, grated lemon zest, and basil leaves, if desired. Serve with vanilla gelato, ice cream, or whipped cream.

Notes

If you can't find ground hazelnuts, you can use toasted and peeled hazelnuts instead. Make sure to weight them to get the right quantity (2.5 oz/70 g), and put them together with the flour in a mini food processor, or a regular food processor. Grinding the nuts with the flour will prevent them from turning into butter. When the nuts are finely ground, return the hazelnut-flour mixture to a mixing bowl and continue the recipe as instructed.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Hazelnut and Strawberry Galette appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

For years, I was wary of making pie crusts from scratch. Everything about the process annoyed me: my attempted crusts would be too dry or too wet, they would crack badly when I rolled them out or upon baking, or they would turn out dry or tasteless—never flaky and delightfully buttery—no matter the amount of butter I used.

Part of it was inexperience: I’d never properly learned to make shortcrust pastry, so I didn’t know what to look for. No matter how many recipes I tested, (which all repeated the same advice over and over again—don’t cut out the butter too small, don’t overwork the dough, let it rest), it seemed like I couldn’t master the task. I would’ve gladly resorted to buying pre-made pie dough, except I couldn’t find 100% butter pastry where I live. So, for the longest time, I didn’t make pies at all. A tragedy, right?

A few years ago, I decided I’d tackle the task once and for all. If I’d mastered finicky things such as macarons and éclairs, surely I could make simple, humble pie dough, right? I returned to my reference books and applied myself to the task. I took notes of what worked best for me and tweaked my recipe until I got it down to a science. Now, I can make it with my eyes closed, and the recipe never fails. Ever.

But let’s start at the base: what is shortcrust pastry, exactly? You can use different types of dough to make pies, but shortcrust pastry, also called short pastry or pâte brisée, is probably the most versatile. You can use shortcrust pastry to make both savory and sweet pies and tarts: it’s a supple dough you can roll out to line pie plates and flute to create pretty edges, fold up and over fillings to create free-form galettes, or cut out to weave lattice patterns.

Basic pie dough uses flour, butter, and water at an approximate 3:2:1 ratio. Shortcrust pastry also includes an egg, which alters the classic ratio a little bit, and also makes the dough more supple and easier to roll out. A standard shortcrust pastry flour-to-butter ratio would be closer to 2:1. While tweaking my version of shortcrust pastry, I found out I could use just a bit less butter and still achieve that perfect balance of easy-to-make to buttery deliciousness. There would be nothing wrong with using a 1/4 cup (57 g) more butter in the recipe, but I suggest starting with the amounts stated in the recipe below to see how easily the pastry comes together and get a feel for its texture. Then, tweak it from there if you want to.

Most pie crust recipes will instruct you to keep large pieces of butter in the dough (pea-sized, or even larger), which produces the flakiest pastry. In my experience, this produces a dough that’s more fragile, stickier, and harder to work with. I prefer blending the butter into the flour until the mixture resembles coarse breadcrumbs, which creates a sturdier dough that’s still super flaky but holds any and all kinds of fillings well, including juicy fruity ones.

This food processor method for making shortcrust pastry is perfect if you’re:

• a pie-crust novice (like I used to be)
• lazy (like me) or
• in a hurry (like I pretty much always am)

A food processor allows you to control the shortcrust-making process, giving you a consistent result, every time. It also considerably shortcuts your way to homemade pie dough. My recipe produces perfect shortcrust pastry in less than a minute. Really! I’ve carefully timed how long you should run the food processor at each step, providing the exact time in seconds. This recipe will never fail you: I now routinely make this shortcrust pastry with my son, allowing him to count the seconds in between the steps, and it works, every time.

Learning how to make shortcrust pastry in the food processor is also a great way to familiarize yourself with the looks and texture of “proper” pastry. Making shortcrust pastry by hand introduces so many uncertainties: the result will vary according to the temperature of your hands, that of your working surface, the tool you’re using, and so on. Because a food processor allows you to produce consistent results, you’ll see and feel the pastry as it should be. In time, you’ll be able to go back to the hand method if you want to and enjoy that relaxing feeling you get when you make things from scratch.

My shortcrust pastry recipe includes options to make whole-wheat crusts—great for savory galettes and quiches—and sweet crusts, for desserts. It has now been my go-to crust for years, and it never fails me. If you’ve been shying away from making pie crusts from scratch, or unsatisfied with the recipe(s) you currently use, I hope you’ll give my shortcrust pastry a try. It will surely make you more confident in the pies you make—and happier with the results!

RECIPE VIDEO: Foolproof Shortcrust Pastry Video

See how incredibly easy it is to make shortcrust pastry using a food processor!

Helpful Tips to Make Perfect Shortcrust Pastry

Keep butter and water cold—ice cold

This is crucial: The butter and water you use should in this recipe should be very cold—not room temperature, not cold from the fridge, *ice cold*. Ice-cold butter better distributes into the flour, and ice-cold water allows the dough to come together without melting the butter, both of which are key to producing tender, flaky dough.

• To make ice-cold water, simply pour a bit of water in a small bowl, then fill it with ice. The water will be cold enough to use a minute or two later.
• To make ice-cold butter, cut it into cubes, spread the cubes over a small plate, then plate it in the freezer for 20 minutes.

Shortcut your way to shortcrust

Keep portions of pre-cubed butter stored in airtight containers in the freezer. Whenever I want to make a pie crust, no need to wait 20 minutes for the butter to cool—I simply take out a container of frozen butter cubes and add it straight to the food processor. I prefer this to freezing shortcrust pastry because mixing a fresh batch of dough with frozen butter is much, much quicker than letting shortcrust pastry thaw to room temperature.

Be accurate

This shortcrust recipe works, but only if you’re counting accurately. You’re literally seconds away from under- or overmixing the dough, so don’t take your eyes off the food processor while you make the shortcrust pastry. If needed, look at your watch or use the stopwatch function of your phone to time things accurately.

Roll it out now, not later

If you’ve long been frustrated by cracking pie pastry, I feel you. Freshly made shortcrust pastry needs time to rest in the fridge before baking (at least one hour), which lengthens the dough-making process, as you need to properly let the dough come back to room temperature (about 30 to 45 minutes) before you roll it out.

Here’s how to fast-forward your way to homemade pie crust: Roll the dough out *before* you refrigerate it. I picked up this game-changing tip from Parisian cookbook writer Clotilde Dusoulier: when shortcrust pastry is freshly made—that is, straight out of the food processor—it is wonderfully supple, just like brand new Play-Doh is. This makes rolling it out really easy and actually fun!

After you take the shortcrust pastry out of the food processor, gather it into a ball, then flatten it a bit. Lightly sprinkle your working surface and rolling pin with flour, then roll out the dough to the desired shape and size. Ease into the pan you want to use, letting the excess overhang, or spread it out on a baking sheet. Refrigerate for 30 minutes, then bring back to room temperature 10 minutes before trimming, filling, or shaping the dough.

Savory and sweet recipes that use my foolproof shortcrust pastry

There are so many sweet and savory pies, galettes, and tarts you can make with this foolproof shortcrust pastry! Sky is the limit, really. If you need inspiration to get started, I’ve got some ideas for you right here, and you’ll find even more through this link.

Classic Quiche Lorraine

Heirloom Tomato Crostata

Hazelnut and Strawberry Galette

French Lemon Tart

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Foolproof Shortcrust Pastry (Food Processor Method)

This foolproof recipe allows you to make flaky shortcrust pastry in seconds by using a food processor. Sweet, savory, and whole-wheat variations included!

Prep Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 1 crust (enough for 1 large tart or pie, 1 galette, or 18 mini tarts)

Author Marie Asselin, FoodNouveau.com

Ingredients

• ½ cup cold unsalted butter
• 1 ½ cups all-purpose flour
• ¼ tsp kosher salt, or fine sea salt
• 1 large egg
• 2 tbsp ice water

US Customary - Metric

Instructions

• Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.
• Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
• Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
• If you’re making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.
• You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.
• Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.

VARIATIONS

• Whole-wheat shortcrust pastry: Instead of the full amount of all-purpose flour specified in the recipe above, use 1 cup (125 g) all-purpose flour and ½ (65 g) whole wheat flour.
• Sweet shortcrust pastry for desserts: Add 1 tablespoon (12 g / 15 ml) granulated sugar to the flour mixture.

Video

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Foolproof Shortcrust Pastry (Food Processor Method, VIDEO) appeared first on Food Nouveau.

French macarons are impossible to resist. Who hasn’t walked past a patisserie or bakery and been tempted by the rainbow of macarons lined up in the window?

French macarons have crunchy, yet chewy, shells with perfect little “feet” that envelope delectable buttercream fillings in every flavor you can think of, making them an irresistible treat. They also have the added benefit of being naturally gluten-free, making them a favorite for almost everyone!

But (there’s always a but isn’t there?) they do have a reputation for being a little fussy to make at home. The truth is, they can be tricky if you’ve never made them before but, that’s why I’ve created some fantastic resources for you—so you can be a pro in no time!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Resources to Help You Make Homemade Macarons

I adore these delightful little bites and have spent years perfecting how to make them at home. If you’ve never made homemade macarons before and want to try them, I have three extremely helpful resources for you:

• How To Make French Macarons: A step-by-step tutorial packed with pictures and tips
• French Macaron Troubleshooting Guide: To help you with any issues you encounter along the way
• French Macaron Video Masterclass: There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too! 

Flavored Macarons

I love making flavored macarons. Nothing makes me happier than coming up with new, and sometimes surprising, flavor combinations to delight everyone who tries them.

You can make the shells and fillings with the same flavors, like my dark chocolate macarons, salted caramel macarons, or pistachio macarons. You can experiment and give the shells different but complementary flavors. I’ve done this with my pecan maple macarons and strawberry rhubarb macarons.

I also like to get adventurous and try some more interesting flavor combos like basil lime or chocolate miso. They may sound unusual but I promise they’re absolutely delicious!

Which will you try first?

15 Colorful Homemade French Macaron Recipes

1. Dark Chocolate Macarons

These Dark Chocolate Macarons are always a hit: the combination of rich and creamy ganache combined and crunchy macarons shells is just irresistible.

2. Pistachio Macarons

Pistachio macarons are a timeless classic of French pastry. Learn how to make them at home! These treats delightfully highlight the elegant bright green nut.

3. Salted Caramel Macarons

These Salted Caramel Macarons, inspired by pastry master Pierre Hermé, perfectly balance sweet and salty to create a truly memorable bite.

4. Lemon Mascarpone Macarons

These bright yellow lemon mascarpone macarons are the ultimate macaron for lemon lovers: the puckery flavor of lemon is perfectly balanced by the rich and creamy mascarpone.

5. Honey Orange Macarons

These crowd-pleasing honey orange macarons combine comforting, mellow flavors in a tiny, colorful package.

6. Clementine Macarons

These clementine macarons are a lovely way to enjoy winter’s cutest citrus fruit. They offer an incredibly aromatic, juicy flavor in a tiny package.

7. Basil Lime Macarons

These creative basil lime macarons perfectly balance sweet, earthy basil with bright, tart lime, and the resulting treat is a real conversation starter!

8. Ginger Yuzu Macarons

These ginger yuzu macarons combines the unique flavor of yuzu, a Japanese citrus fruit, with ginger and white chocolate to create a memorable bite.

9. Milk Chocolate Miso Macarons

These milk chocolate miso homemade macarons combine the rich sweetness of milk chocolate with the savory saltiness of miso to produce a perfectly balanced, addictive treat.

10. Strawberry Rhubarb Macarons

These strawberry rhubarb macarons are elegant summer treats that combine two of early summer’s most popular fruits. Bursting with the juiciness of fresh strawberries and the tickling tartness of rhubarb, these homemade macarons are something to write home about!

11. Fresh Raspberry Matcha Macarons

These raspberry matcha macarons highlight the sweetness of raspberries and the earthy bitterness of matcha green tea in a lovely, well-balanced bite.

12. Milk Chocolate and Passion Fruit Macarons

Want to recreate Pierre Hermé’s Mogador macarons at home? These delightful milk chocolate passion fruit macarons are as close to the classic Parisian treat as you can get.

13. Pecan Maple Macarons

These pecan maple macarons are a tribute to maple syrup, the liquid, natural, golden syrup that gives a sweet, special touch to any dessert.

14. Hazelnut Pear Macarons

These elegant hazelnut pear homemade macarons are filled with a Frangelico-infused fresh pear filling, which also conceals caramelized diced pear. This tiny package offers complex textures and irresistible flavors that are perfect for cooler seasons!

15. Pecan & Spiced Apple Macarons

These pecan and spiced apple macarons bring all the comforting flavors of fall baking in a single bite: they taste like your favorite apple pie in a fruity, sweet package!

More Resources for Making Homemade Macarons

How to Make French Macarons: A Step-by-Step Recipe

French macarons are notoriously difficult to make, yet with the right recipe and instructions, anyone can make them. Learn how to achieve this French treat in your home kitchen!

A Macaron Troubleshooting Guide: Useful Tips and Advice to Master the French Delicacy

This French macaron troubleshooting guide contains everything you need to master the classic French treat: basic advice, countless expert tips, photos, recipes, and even access to a helpful video class!

The post 15 Colorful Homemade French Macaron Recipes appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

It’s no secret that maple products are my favorite sweeteners. I grew up with them and I’m lucky enough to live in a place where they’re produced in large quantities, which makes them affordable, too. The good news is that maple products are exported in huge numbers, which means more and more people can get their hands on them and use them to create the most delicious desserts.

Maple products are delightful on their own—I’ll never say no to a spoonful of maple taffy!—but to me, maple products become even more enticing when incorporated into baked desserts such as cakes and cookies. When heated, maple sugar and maple syrup become so aromatic, they make your whole kitchen smell like a sugar shack. And infusing this irresistible aroma into your desserts gives them an extra flavor dimension, which regular granulated sugar would never provide.

While maple syrup is great (and irreplaceable) in desserts such as Maple Syrup Fudge and Québécois Maple Pudding, my go-to maple product to bake with is actually granulated maple sugar because it’s so versatile. In most desserts, you can substitute granulated (fine) maple sugar for regular sugar at a 1:1 ratio. Using maple sugar instead of regular granulated sugar instantly elevates all desserts!

My favorite desserts to make with maple sugar are Maple Leaf Cookies, Pecan and Maple Thumbprint Cookies, and of course, these beautiful Orange and Maple Madeleines. If you’re not used to consuming as much in the way of maple products as I am, you might not know that citrus fruits—oranges, especially—and maple go wonderfully well together. I’d even go so far as to say they’re a match made in heaven! The bright juiciness of oranges is the perfect flavor complement to the sweet earthiness of maple.

But don’t just take my word for it and give these Orange and Maple Madeleines a try! Fresh out of the oven, brushed with warm maple syrup, these madeleines are the ultimate teatime treat.

I’m including all my tips to help you make perfect maple madeleines below. For more information about madeleines and even more in-depth tips to bake them, make sure to refer to my article How to Make Classic Madeleines.

Helpful Tips for Making Orange and Maple Madeleines

VIDEO: How to Make Perfect Madeleines

If you’ve never made madeleines before, make sure to watch my short how-to video! In it, you’ll learn my top three (easy!) tips that will allow you to make perfectly humpy, pillowy French madeleines.

Do I really need a madeleine pan to make madeleines?

If you’re like me, you probably already have too many baking pans, and so you’re wondering if you really need to get a new pan just to make madeleines. Although a madeleine pan is the only pan that will produce shell-shaped cakes, you can also use a muffin pan to make delicious madeleines. To make madeleines in a muffin pan, generously grease and lightly flour all muffin cups, tapping off the excess. (You can also line the pan with parchment paper cups.) If you add only a small amount of batter to each cup, you will produce thin cakes with crisp edges that very closely mimic the texture of authentic madeleines. If you go the extra mile as indicated in the recipe—freeze your pan and refrigerate the batter—your round madeleines will even have that signature hump in the center of the cakes.

How can I get those perfect humps on these maple madeleines?

Madeleines have a pronounced hump on their back. This hump is the signature of a “perfect” classic madeleine. This hump has given madeleines a completely undeserved fussy reputation: it’s actually very easy to bake perfectly plump madeleines.

Madeleine humps are achieved by a temperature shock between a freezing cold pan and cold madeleine batter, and a very hot oven. While it might be tempting to skip the freezing and refrigerating delays to produce madeleines faster, you should know that haste will likely lead to madeleines that aren’t as fluffy, light, and high as they could be.

Refer to the instructions provided in the recipe, below, to learn how to properly prepare your madeleine pans for baking.

Can I make classic madeleines ahead of time?

Madeleine are at their very best freshly baked. This is when the contrast between the super-light crumb and the crunchy edge is at its very best. In an ideal world, madeleines should be enjoyed within a couple of hours of coming out of the oven.

If you store madeleines in an airtight container, they will lose their delicate crispy edges. Day-old madeleines are still absolutely delicious, though. Their texture will remind you more of a mini cupcake, which is nothing to balk at.

The good news is that madeleine batter will keep refrigerated for up to three days, which means you can bake just as many madeleines as you need and enjoy them fresh over several days. A pretty dreamy proposition, if you ask me!

What is granulated maple sugar, exactly?

Maple sugar is made from boiling maple syrup until the liquid evaporates and the granulated sugar remains. Maple sugar comes in a variety of textures, from superfine to coarse. This recipe for maple madeleines use fine granulated maple sugar (see it illustrated on the left-hand side of the photo, below).

The texture of granulated maple sugar is more uneven than that of granulated sugar, but it acts and dissolves similarly, which is why granulated maple sugar can be a substitute for regular granulated sugar in any recipe at a 1:1 ratio.

Granulated maple sugar can be a bit more difficult to find than maple syrup and it can be expensive, too. Look for companies that sell it in bulk, such as Yupik, in Canada, which sells 450 g (1 lb) bags of organic maple sugar for less than CAD 20.

I can’t find maple sugar. Can I substitute regular granulated sugar?

Yes, you can. The maple flavor will be less intense, but if you have maple syrup on hand, make sure to brush the warm madeleines with it, as instructed in the recipe. You’ll still get to enjoy that irresistible aromatic maple kick!

Can I use any other variety of orange in this recipe?

Yes, any member of the orange family will do, from mandarins to blood oranges! What you need is to infuse the maple madeleines with aromatic zest, so any orange will do. You could even swap in lemons, if that’s what you have on hand.

Can I leave orange zest out of this maple madeleine recipe completely?

Yes, you can. The maple madeleines will be just as delightful without the orange zest, though not quite as aromatic. Since only orange zest is used in the recipe, the flavor is pretty subtle, adding floral undertones to the maple madeleines. You can only use orange blossom water, if you want to, or go the traditional route, sans citrus, and use pure vanilla extract instead.

Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

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Orange and Maple Madeleines

Course Dessert, desserts

Cuisine French, French Canadian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigeration Time 30 minutes minutes

Servings 36 madeleines

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp kosher salt, or fine sea salt
• 3 large eggs
• ⅔ cup granulated maple sugar or ⅔ cup (135 g) regular granulated sugar
• 2 tbsp finely grated orange zest (about 1 orange)
• 1 tsp orange blossom water, or pure vanilla extract
• ½ cup unsalted butter (1 stick), melted and cooled
• ¼ cup pure maple syrup

US Customary - Metric

Instructions

• Preheat the oven to 425°F (220°C). Set a rack in the upper third of the oven. Generously grease a madeleine pan with soft butter or cooking spray, then dust with flour, tapping the pan upside down to remove excess. Place the pan in the freezer.
• In a medium bowl, sift the flour, baking powder, baking soda, and salt together, and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl if using a hand mixer, beat the eggs and sugar together for 5 minutes until the mixture is pale and thick. Whisk in the orange zest and orange blossom water.
• With the mixer running at slow speed, drizzle the melted butter into the batter, mixing just to incorporate. Using a spatula, add the reserved dry ingredients a third at a time, folding between each addition until just incorporated. Cover the mixing bowl with plastic wrap and refrigerate the batter for 30 minutes to an hour, or up to overnight.
• TO BAKE THE MADELEINES: Take the prepared madeleine pan out of the freezer. Take the madeleine batter out of the fridge. Using a spatula, gently mix the batter so relax it and remove excess bubbles that have formed while the batter was resting.
• Fill each shell-shaped cavity with two teaspoons of batter, or about three-quarters full (using a small cookie scoop allows you to fly through this step). Place the remaining batter back in the fridge.
• Bake the madeleines for 8 to 10 minutes or until they are puffed and golden. Unmold as soon as you take the madeleines out of the oven by turning the pan upside down and tapping one edge of the pan on a hard surface. You can gently coax uncooperative madeleines out with the tip of a butter knife. Place the madeleines shell side up on a wire rack set over a baking sheet. Using a pastry brush, generously coat each madeleine with maple syrup while they’re still hot. Let the madeleines cool to room temperature.
• Before baking the next batch of madeleines, thoroughly wash the madeleine pan, then grease and flour again. Place in the freezer at least 10 minutes. Fill the cavities with cold batter, then bake as instructed. Repeat as necessary.
• SERVING: Always serve madeleines at room temperature, or gently reheated in a 325°F (160°C) oven for 5 minutes.
• STORAGE: Madeleines are best enjoyed freshly baked, but they will also keep in an airtight container at room temperature for up to 3 days.

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The post Orange and Maple Madeleines appeared first on Food Nouveau.

La dolce vita—the sweet life. It’s something Italian desserts celebrate with ease. From cheesecake to cannoli and gelato to tiramisu, you are probably already very familiar with some of the most popular desserts from Italy. And while these are “must makes” for anyone who loves dessert, you will also want to try some of the lesser-known Italian sweets.

Do not overlook rustic desserts like Lemon Polenta Cake, Torta di Nocciole, or Italian Chocolate Bread Cake. Their beauty specifically resides in their simplicity: they’re very easy to make and so full of flavor—perfect for an afternoon cup of tea or a casual dessert.

But it’s also hard to resist the showstopper desserts like Zuccotto, Budino, or Pistachio Roll Cake! And who can say no to Bomboloni stuffed with luscious Italian pastry cream? Not me!

The only solution? Trying them all!

1. Sicilian Cannoli

by Mangia Bedda

Sicilian Cannoli is such an iconic Italian dessert recipe and with good reason: the presentation is spectacular and the contrast between the crunchy, sweet shell and the rich, creamy sweetened ricotta filling is to die for. Follow step-by-step instructions to learn how to make your own cannoli shells. There’s nothing like homemade!

2. Classic Tiramisu

by Veronika’s Kitchen

Tiramisu is one of the most renowned Italian desserts and it’s not hard to see why: it’s rich, creamy, and supremely satisfying to eat. This delicious Italian no-bake dessert is made with espresso dipped ladyfingers layered with rich and creamy mascarpone filling, and topped with cocoa powder. Learn how to make it the authentic way!

3. Salted Caramel Budino

by Good Life Eats

This Salted Caramel Budino recipe is one of those irresistible but easy Italian dessert recipes! It features a cookie crust that’s topped with vanilla pudding and then a layer of homemade caramel sauce. It’s a festive, make-ahead dessert that promises to satisfy the biggest dessert fans.

4. Orange Maple Panna Cotta

by Food Nouveau

This easy Orange Maple Panna Cotta is topped with bright citrus pieces and a crunchy maple crumble. An elegant combination of flavors and textures!

5. Bomboloni (Italian Doughnuts)

by Inside the Rustic Kitchen

Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!

6. Crostata di Frutta

by Inside the Rustic Kitchen

This Crostata di Frutta is such a beautiful, classic Italian dessert recipe. Made with flaky and sweet shortcrust pastry, vanilla pastry cream, and topped with fresh fruit and apricot jam. Fresh, light, and delicious!

7. Raspberry Pistachio Semifreddo

by Food Nouveau

Think of this Raspberry Pistachio Semifreddo as a spectacularly elegant no-churn ice cream. It’s gorgeous, easy-to-make, and memorable—and best of all, it can be made year-round using frozen berries!

8. Lemon Polenta Cake

by Family Style Food

Lemon Polenta Cake is a rustic Italian-style cake made with whole-grain cornmeal and lots of fresh lemon. Serve it with a simple dusting of powdered sugar, or make it festive by topping it with fresh fruits.

9. Torta di Mele (Italian Apple Cake)

by The Petite Cook

Torta di Mele, aka classic Italian apple cake, is soft and fluffy, and easy to make with just 8 ingredients!

10. Ricotta Pistachio Roll Cake

by Mangia Bedda

Ricotta Pistachio Roll Cake, a beautiful yet simple dessert with a sweet ricotta filling reminiscent of your favorite Sicilian dessert, cannoli! Follow my easy step-by-step instructions for making the perfect, no-fail rolled cake.

11. Sorrento Double Lemon Cake

by Family Food Style

This zesty and super moist lemon cake recipe is inspired by the Italian Amalfi coast. The cake is infused with layers of fresh lemon and decorated with a delicious limoncello-spiked glaze. Perfect as a sweet ending for a festive brunch!

12. Torta di Nocciole (Hazelnut Cake)

by Food Nouveau

Italian hazelnut cake is super easy to make, yet it tastes elegant, rich, hearty, and comforting. Great on its own, but just fantastic with a spoonful of homemade chocolate hazelnut spread.

13. Italian Chocolate Bread Cake

by Occasionally Eggs

Italian Chocolate Bread Cake is a traditional northern Italian recipe made with stale bread, cocoa, cookies, and raisins. This vegan version made with almond milk is just as scrumptious as the original recipe!

14. Italian Ricotta Cheesecake

by Ask Chef Dennis

Learn the secret to making a delicious Italian Cheesecake using ricotta and mascarpone. Make this dessert even more spectacular by topping it with fresh berries or sliced citrus fruits. It’s a crowd-pleaser!

15. Zuccotto (Italian Mousse Cake)

by Christina’s Cucina

Zuccotto is an impressive-looking Italian dessert that’s surprisingly easy to make! The dessert’s spectacular presentation is guaranteed to wow your guests and its layers of cake, cream, and chocolate will delight everyone!

16. Dark Chocolate Gelato

by Food Nouveau

This indulgent gelato is for true chocoholics: a spoonful provides a rich, strong hit of cocoa, reminiscent of biting into a square of 70% chocolate. Learn how to make the creamiest gelati with the help of additional resources, including a video class!

The post Italian Dessert Recipes: 16 Classic Recipes appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

I firmly believe cream puffs can be one of the most delicious joys in a food lover’s life. If you’ve had a freshly prepared cream puff, you know what I’m talking about. The tiny format, the irresistibly crunchy shell, the sweet filling that bursts all over the place when you take a bite and forces you to lick the cream off your fingers… all these tiny things add up to what makes cream puffs so unforgettable.

Unfortunately, because of so many factors, including even staffing challenges and work schedules, the cream puffs you buy in pastry shops or even in restaurants are way too often prepared in advance and stored for days before you get to enjoy them. This means the cream puff shells are inevitably soft and sometimes humid, not crunchy as they should be. If you’ve never enjoyed cream puffs any other way, you can’t know what you’re missing. But if you’re a pastry nerd like me, you’re disappointed with every bite.

In a perfect pastry world, cream puffs would be prepared à la minute, that is, upon order. All the components can be made in advance, which means a cream puff can be assembled within seconds before serving. I know of one pastry shop that does this—and it is, incidentally, my favorite pastry shop in Québec—Patrice Pâtissier in Montreal. This pastry shop is renowned for many things, but they really do take cream puff making to a whole other level. The shop has the one cream puff du jour displayed under a glass dome, and if you order one, you must wait for a few minutes while a chef assembles it just for you. Believe me, biting into such a carefully prepared puff is pretty life-changing. But it’s sad in a way because the vast majority of the cream puffs you’ll have after this one will be disappointing! (First-world problems, I know.)

 

 

 

 

 

 

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Needless to say, preparing cream puffs to order requires a level of commitment and love for the treat that not every shop or restaurant has or can afford. But I’ve got good news for you: making cream puffs at home gives you all the pleasure of that freshly prepared cream puff, with the added pride of knowing you’ve made them yourself.

And I’ve also got great news for you: cream puffs are a project you need to carve out time for, yes, but making them doesn’t involve frustrating pitfalls or complicated techniques. It’s a straightforward process you can achieve even if you’re not an experienced pastry maker. And the final, wonderful news is that once you’ve learned how to make choux pastry, you’ll be able to make so many other delightful treats: chocolate éclairs, cheese puffs (gougères), and so many more French classics will now be within reach.

These Salted Caramel Cream Puffs might very well be the very best dessert I’ve ever created. Don’t just take my word for it: everyone who’s tasted these bite-sized masterpieces has sighed this same statement in delight, all while cleaning every last drop of that addictive salted caramel sauce off their plates. And the next question is always, “Can I have another one?”

A few components are involved in making these cream puffs, but most of them can be prepared in advance over several days, which allows you to break down the process and make it more approachable. (Refer to my printable preparation plan below to get started.)

Making these Salted Caramel Cream Puffs also means you’ll be making salted caramel twice: once to incorporate in the whipped cream filling and a second time to produce that irresistible, glistening sauce. Though making caramel from scratch might sound intimidating, don’t worry, I’ll walk you through it—you don’t even need a thermometer to make it, either!

I believe these Salted Caramel Cream Puffs could become the most spectacular dessert you’ve ever made, too. To serve, you can set them on a beautiful plate or pile them high as a quasi-croquembouche. However you choose to serve these cream puffs, you’re sure to create an impression!

I’ve never made caramel from scratch! Is it stressful or difficult? Can I mess it up?

The biggest pressure point when making caramel is knowing when to take it off the heat. Cook caramel a few seconds too long and you’ll burn it. The good news is that caramelizing the sugar is the very first step, so if you mess it up, you can simply start over without spoiling other ingredients.

With practice, you’ll know exactly when your caramel is ready. The more caramel caramelizes, the more it develops savory notes, which is what makes it so irresistible. My recipe for these Salted Caramel Cream Puffs requires you to make a dry caramel; that is, you’ll be cooking that sugar without any other liquid involved. This requires you to whisk throughout and to keep a constant eye on the process, which is key to caramel success.

You should pull caramel off the heat a few seconds before you think it’s ready. That’s because the caramel will keep cooking and getting darker even for the few seconds that elapse before you whisk in the heavy cream, which stops the caramelization process.

If this is your first time making caramel, you should pull the sugar off the heat when it has the color of light maple syrup or golden corn syrup. Pulling the sugar off too early is better than too late because the worst thing that will happen is that your caramel will have a milder flavor. With experience, you’ll dare to keep the caramel on the heat for just a few more seconds to bring it right to that savory edge and create a life-changing caramel you’ll become addicted to.

Do I need a candy thermometer to make salted caramel sauce?

No, you don’t need a thermometer to make either the salted caramel cream or the salted caramel sauce required in this cream puff recipe! Refer to the detailed instructions below to learn how to make salted caramel sauce without using a candy thermometer.

Why is gelatin added to the salted caramel whipped cream filling?

Adding gelatin to whipped cream creates stabilized whipped cream, a pastry term that simply means your whipped cream will remain firm and fluffy for up to 24 hours. Stabilizing—or adding gelatin to—whipped cream also means it won’t “weep,” that is, release water that would wet your precious cream puff shells.

Making stabilized whipped cream is super easy: all you need to do is to melt a bit of gelatin into water, then mix this into the salted caramel cream mixture before whipping. Refer to the recipe below for detailed instructions.

Can I omit gelatin from the salted caramel whipped cream filling?

If you plan to assemble the cream puffs and serve them within 2 hours, you can omit the gelatin. The salted caramel whipped cream won’t have time to change texture within such a short timeframe.

What is choux craquelin, and why is it useful?

Choux craquelin is a simple dough made of butter, brown sugar, and flour. This dough is then rolled thin and cut out into rounds that are then placed over the cream puffs right before baking.

Essentially, craquelin helps creating rounder, more uniformly shaped cream puffs. The way it works is that the butter in the mixture melts and “fries” the top of the puffs, which controls the development of the puffs during baking. This creates perfectly round cream puffs.

Do I really need to use craquelin to make these salted caramel cream puffs?

No, you don’t. Though making craquelin isn’t difficult at all, it is the kind of “next-level” technique you can skip over if this is your first time making cream puffs or if you don’t mind if your cream puffs are perfectly imperfect.

Why must choux craquelin be frozen?

Quite simply, craquelin dough is very soft and difficult to handle at room temperature. Freezing craquelin also slows down its melting process during baking, allowing the cream puff to fully puff up to its beautiful potential.

What size should cream puffs be?

Cream puffs can basically be any size you want. These Salted Caramel Cream Puffs are generously sized and can be eaten in 2 to 3 (messy) bites. You can of course create smaller, one-bite cream puffs: simply make sure to decrease the baking time accordingly.

How to portion cream puffs more quickly (and create uniformly sized cream puffs)

My favorite hack to create perfectly sized cream puffs in a snap is to use a cookie scoop. This tool allows you to easily control the amount of dough you use and quickly creates cream puffs that are exactly the same size.

This recipe for Salted Caramel Cream Puffs uses a ¾ oz (1 ½ tbsp) cookie scoop.

How to know when cream puffs are baked through

Cream puffs are baked through and ready to come out of the oven when they’re dark golden brown all around—that is, down to the bottom of the puff. This tends to take longer than you might expect; cream puffs might look perfectly puffed and golden after 20 minutes; but if the base is still blonde when you pull the puffs out of the oven, they will likely collapse while cooling instead of retaining their beautiful round shape.

Can cream puffs be made in advance?

Cream puffs that have been filled with caramel whipped cream and dipped into salted caramel sauce should be enjoyed within an hour or two. The cream puff shell will start softening past that, and you’ll slowly but surely lose that irresistible contrast between the crispy shells and the creamy center.

However, most of the cream puff components can be prepared in advance; the cream puff shells can even be frozen! This means you will only need to do the final assembly shortly before serving. This spreads the work over time, makes the project more approachable, and removes all the pressure from the project. If one of the components doesn’t work exactly how you expected it to, you won’t feel like you’ve spoiled tonight’s dessert! You can simply start over and get everything ready before the big day.

Can cream puffs be frozen?

Both craquelin and cream puff shells can be frozen.

Preparing craquelin in advance means you’ll save some time when comes time to bake the shells. Cut-out rounds of craquelin can be kept frozen for up to 1 month. (Refer to the recipe below for detailed freezing tips.)

The baked cream puff shells can also be frozen for up to 1 month. Bake the shells as indicated, then let them cool to room temperature. Place all the cream puff shells on a baking sheet, then place the sheet in the freezer for at least 3 hours or overnight.

Once the shells are frozen hard, gently transfer them to an airtight container (the frozen shells are very fragile and can break easily if they’re not handled with care.) You can keep cream puff shells frozen for up to 1 month.

How to return frozen cream puff shells to their freshly baked glory

Thawed cream puff shells will be soft and sad. To return thawed cream puff shells to their freshly baked flavor and texture, preheat the oven to 325°F (160°C). Place the cream puff shells on a baking sheet. Bake for 7 minutes, then transfer to a wire rack and let cool completely to room temperature. (This will return the cream puff shells to their crisp, freshly baked state.) Proceed with filling the cream puffs as indicated in the recipe below.

Preparation plan for making Salted Caramel Cream Puffs

SAVE A PDF COPY / PRINT THIS PREP PLAN

Up to 1 month in advance:

• Make the choux craquelin, and freeze it.
• You can also bake the cream puff shells and freeze them for up to 1 month. Refer to the recipe below for detailed freezing tips.

Up to 2 days in advance:

• Make the salted caramel whipped cream filling. (The cream needs to be cold before whipping.)
• Make the salted caramel sauce and refrigerate.

Morning of:

• Make the choux pastry.
• Bake the cream puffs and cool completely.
• Whip the salted caramel whipped cream filling and refrigerate.

Up to 4 hours before serving:

• Fill the cream puffs with the salted caramel whipped cream filling and refrigerate, uncovered.
• Bring the salted caramel sauce back to room temperature.

Up to 1 hour before serving:

• Reheat the salted caramel sauce for a few seconds in the microwave or in a saucepan over low heat, just to loosen it a bit, then transfer to a small bowl.
• Dip the tops of the cream puffs in the salted caramel sauce.
• Transfer the cream puffs to a cool spot and keep at room temperature until serving.
• ENJOY!

Choux Pastry Video Class

Never made pâte à choux before? In my detailed video class, you will learn how to make pâte à choux, and then discover how to turn this one dough into chouquettes, cream puffs, profiteroles, éclairs, and gougères, or savory cheese puffs. Along the way, I’ll provide helpful tips to help you be successful on your first try, and demonstrate many variation ideas. My fun class will quickly allow you to master a new skill, that will in turn allow to create impressive puffed treats. Watch now!

Check out the class trailer for a sneak peek into what you’ll learn in the class:

Watch the class now!

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RECIPE: Salted Caramel Cream Puffs

These dreamy salted caramel cream puffs will turn you into a baking superstar and make your loved ones ask for more. Learn how to plan ahead and achieve this totally doable baking project!

Course Dessert, desserts

Cuisine French

Keyword Baking Project, Caramel, Chantilly Cream, Choux, Choux Pastry, Cream Puffs, French Cuisine, French Dessert, French Food, French Pastry, French Recipe, French Recipes, How-To, Pâte à choux, Salted Caramel, Special Occasions, Whipped Cream

Prep Time 2 hours hours

Cook Time 1 hour hour

Cooling Time 12 hours hours

Servings 30 salted caramel cream puffs

Author Marie Asselin, FoodNouveau.com

Ingredients

For the salted caramel whipped cream filling

• 2 tbsp water
• 1 tsp powdered gelatin
• 2 cups heavy cream (35% m.f.)
• 1 cup granulated sugar
• ½ tsp fleur de sel, or fine sea salt

For the salted caramel sauce

• ½ cup heavy cream (35% m.f.)
• 1 cup granulated sugar
• ½ tsp fleur de sel, or fine sea salt

For the choux craquelin

• ¼ cup butter, room temperature
• ¼ cup brown sugar
• ½ cup all-purpose flour

For the choux pastry

• ½ cup milk
• ½ cup water
• ½ cup unsalted butter (1 stick), cut into cubes
• ½ tsp kosher salt, or fine sea salt
• 1 cup all-purpose flour
• 4 large eggs

US Customary - Metric

Instructions

• For the salted caramel whipped cream filling: Pour the water in a small bowl. Sprinkle the gelatin over the water, do not stir but leave to rest while you prepare the caramel.
• In the microwave or in a saucepan, warm the cream without boiling. Keep close to the stove where you’ll be preparing the caramel.
• In a medium saucepan, add the sugar. Place over medium-high heat and stay close: you need to keep an eye on the sugar melting. After 3 minutes, use a whisk to poke around and see how far along the sugar is. When you feel like the bottom of the sugar is loose and liquid, start whisking. The sugar will first get into clumps, but these will melt as the sugar heats up.

  As you whisk, the sugar will fully melt then turn amber as it caramelizes. When the sugar is about the color of maple syrup, take it off the heat, and immediately whisk in about ½ cup of the warm cream into the caramel. Keep your head back and hold your hand high on the whisk while you do because the caramel will produce hot steam. Slowly whisk in the remaining cream, then whisk in the gelatin mixture and the salt.
• Strain the caramel cream into a large cup or a bowl and leave to cool to room temperature. Cover and refrigerate for at least 6 hours, or ideally overnight. (The caramel cream needs to be very cold before whipping.) You can prepare the caramel cream up to 2 days in advance, but you will only whip it a few hours before using.
• For the salted caramel sauce: The process to make the salted caramel sauce is very similar to that of the salted caramel whipped cream filling.
• In the microwave or in a saucepan, warm the cream without boiling. Keep close to the stove where you’ll be preparing the caramel.
• In a medium saucepan, add the sugar. Place over medium-high heat and stay close: you need keep an eye on the sugar melting. After 3 minutes, use a whisk to poke around and see how far along the sugar is. When you feel like the bottom of the sugar is loose and liquid, start whisking. The sugar will first get into clumps, but these will melt as the sugar heats up.

  As you whisk, the sugar will fully melt then turn amber as it caramelizes. When the sugar is about the color of maple syrup, take it off the heat, and immediately whisk in about half of the warm cream into the caramel. Keep your head back and hold your hand high on the whisk while you do because the caramel will produce hot steam. Slowly whisk in the remaining cream, then whisk in the salt.
• Strain the salted caramel sauce into a glass jar and leave to cool to room temperature. Refrigerate for at least 3 hours. You can make the salted caramel sauce up to 2 days in advance; keep refrigerated until needed.
• For the choux craquelin: In a bowl, beat together the soft butter and brown sugar until fully incorporated. Add the flour and beat just to incorporate. The craquelin dough should have a sticky Play-Doh texture.
• Bring the craquelin dough together into a rough ball. Set over a sheet of parchment paper. Cover with a second sheet of parchment paper. Roughly flatten the dough using the palm of your hand, then use a rolling pin to roll out to a ⅛-in (3 mm) thickness.
• Peel the top sheet of parchment paper off, then use a 1½-in (4 cm) round cookie cutter to indent rounds into the dough (do not try to lift the craquelin rounds at this point.) Transfer the sheet of craquelin dough into the freezer and freeze for at least 1 hour, or up to 2 days.
• Time saving tip: Once the craquelin dough is frozen hard, you can lift the frozen craquelin rounds (use the cookie cutter to fully detach the rounds, if needed) and store them in an airtight container. Separate each layer of craquelin rounds with parchment paper to avoid sticking. The craquelin dough warm up and softens very quickly at room temperature, so you might need to return the dough to the freezer a few times to lift all craquelin rounds. Discard the scraps. Keep the craquelin rounds frozen until needed.
• For the choux pastry: In a medium saucepan, combine the milk, water, butter, and salt. Bring to a boil over medium heat. When the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Keep cooking and stirring the mixture over medium heat for about 1 minute to eliminate excess moisture. If you used a stainless-steel saucepan, a thin layer of dough may stick to the bottom and sides of the pan; this is normal. Take off the heat.
• Transfer the dough to the bowl of a stand mixer, or to a large mixing bowl if using a hand mixer, and let cool for 5 minutes, stirring occasionally to allow some of the steam to come out.
• Set the mixer to medium speed, and beat the eggs in one at a time, making sure each egg is well incorporated before adding the next. Scrape down the bowl down between each addition. Every time you add an egg, the dough will separate and look curdled, but it will then come back together in a super sticky, crumbly way. The dough will keep on getting smoother as you add more eggs. The dough is done when it is very thick and stick, but also smooth and elastic.
• Choux pastry can be covered and refrigerated for up to 6 hours (half a day.) You do not need to bring choux pastry back to room temperature before baking.
• To shape the cream puffs: Line a baking sheet with parchment paper.
• If using a cookie scoop to shape the cream puffs: Fill a ¾ oz (1 ½ tbsp) cookie scoop scant with choux pastry, then wipe excess pastry off the sides of scoop (this will create cleaner mounds of dough.) Drop the ball of choux pastry on the prepared baking sheet. Repeat these steps, setting the puffs 3 inches (8 cm) apart to leave plenty of room for expansion. You should be able to fit about 10 cream puffs on a standard half-sheet pan. (Refrigerate the remaining choux pastry between batches.) Using damp fingertips, press down any peaks of dough to create round puffs.
• If using a pastry bag to shape the cream puffs: Fit a large pastry bag with a size 6 (Ateco 806) round pastry tip. (The opening should be ½-in / 1¼ cm.) Fold the top 3 inches (7 cm) of the pastry bag down over itself like a cuff. Using a spatula, scoop and push the choux pastry into the bag. Unfold the cuff and squeeze the bag to push the choux paste toward the tip. Firmly twist the top part of the bag to push the choux pastry down into the tip.
• Hold the bag with the tip perpendicular to the baking sheet. With the tip of the bag touching the sheet, squeeze gently and evenly with one hand, while guiding the tip of the bag with the other. Pipe out mounts of dough about the size of a ping pong ball (1 ½-in / 4 cm). You should be able to fit about 10 cream puffs on a standard half-sheet pan. (Refrigerate the remaining choux pastry between batches.) Using damp fingertips, press down any peaks of dough to create round puffs.
• To bake the cream puffs: Position a rack in the middle position of the oven. Preheat the oven to 400°F (200°C).
• If using, cover each cream puff with a craquelin round. Bake one sheet of cream puffs for about 30 minutes, or until the cream puffs are golden brown all around (if the puffs are light blond at the base, the puffs will collapse upon cooling.) Transfer the baking sheet to a wire rack and leave to cool completely to room temperature, at least 1 hour.
• Repeat the baking steps to prepare all cream puffs. If you have only one baking sheet, you can pull the parchment paper sheet out of the sheet and carefully transfer that to the wire rack for cooling. Run the baking sheet under cold water to cool it down, then line with parchment paper and repeat the steps to bake a second batch of cream puffs.
• How to freeze cream puffs: The cream puff shells can be frozen for up to 1 month. Bake the shells as indicated, then let them cool to room temperature. Place all the cream puff shells on a baking sheet, then place the sheet in the freezer for at least 3 hours, or overnight.
• Once the shells are frozen hard, gently transfer them to an airtight container (the frozen shells are very fragile and can break easily if they’re not handled with care.) Keep frozen for up to 1 month.
• To use frozen cream puff shells: Preheat the oven to 325°F (160°C). Place the cream puff shells on a baking sheet. Bake for 7 minutes, then transfer to a wire rack and let cool completely to room temperature. (This will return the cream puff shells to their crisp, freshly baked state.) Proceed with filling the cream puffs as indicated below.
• To assemble the salted caramel cream puffs: Take the salted caramel cream out of the refrigerator and transfer to a large bowl. Beat the salted caramel cream to firm peaks.
• Fit a large pastry bag with a size 2 (Ateco 802) round pastry tip. (The opening should be ¼-in / 0.6 cm.) Fold the top 3 inches (7 cm) of the pastry bag down over itself like a cuff. Twist the tip of the bag right over the pastry tip (this will prevent the salted caramel whipped cream from spilling out.) Set the pastry bag in a tall glass or measuring cup to keep it upright.
• Using a spatula, scoop and transfer the salted caramel whipped cream into the pastry bag. Unfold the cuff and twist the large end of the bag to close it.
• Use a sharp, pointy knife or a skewer to poke a hole under each cream puff. Pick up the pastry bag with the salted caramel whipped cream. Holding the pastry bag tip size up, gently twist the large end of the bag to push the cream toward the tip. Gently insert the tip of the bag in one cream puff and fill with salted caramel whipped cream. (You’ll know when the cream puff is full when your pastry tip gets pushed out of the puff.) Set the filled cream puff down onto a plate and repeat to fill all cream puffs.
• You can refrigerate the filled salted caramel cream puffs, uncovered, for up to 4 hours.
• To serve the salted caramel cream puffs: About 1 hour before service, reheat the salted caramel sauce for a few seconds in the microwave, or in a saucepan over low heat, just to loosen it a bit, then transfer to a small bowl.
• Take one cream puff, turn it upside down and dip its top in the salted caramel sauce. Let the excess drip off, then return to a serving plate. Repeat to finish all the salted caramel cream puffs.
• Keep the salted caramel cream puffs at room temperature, in a cool spot, until service (up to 1 hour.) Enjoy!

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The post How to Make Salted Caramel Cream Puffs appeared first on Food Nouveau.

You are probably familiar with the many classic French desserts you can make at home—especially if you’ve spent a bit of this on this website 😍 But one of my favorite things about “classic recipes” is that once you master them, you can get creative and put a fresh new spin on them!

This collection of 25 creative French desserts does just that! Getting creative doesn’t have to be complicated, it just requires a little imagination. Think of new or unique flavor combinations and work out how you can incorporate them with your classic recipe—it’s often easier than you think!

1. Cinnamon Palmiers

by Everyday Delicious

Cinnamon palmiers are crunchy and fragrant cinnamon cookies that are super quick to make and require just 3 ingredients!

2. Maple Roasted Fig & Hazelnut Financiers

by Food Nouveau

These easy-to-make hazelnut financiers have crunchy edges and a nutty, tender crumb. Topped with maple-infused roasted figs, they’re just irresistible!

3. Raspberry & Pistachio Financiers

by Simple Bites

These brightly colored raspberry and pistachio financiers are the perfect sweet bite to end any meal. You can use fresh or frozen raspberries, which means you can make and enjoy these beauties year round!

4. Mocha Madeleines with Espresso Glaze

by Food Nouveau

These mocha madeleines are the perfect coffee companion! Infused with espresso and cocoa and dipped in a stunning glaze, they’re not too sweet and just perfect as a snack or evening treat.

5. Honey Orange Macarons

by Food Nouveau

These crowd-pleasing Honey Orange Macarons combine comforting, mellow flavors in a tiny, colorful package. This recipe includes a variety of resources to help you learn how to make French macarons, including a video class!

6. Pumpkin Crème Caramel

by Good Life Eats

These warmly flavored pumpkin crème caramel are super simple to make. Indeed, your blender will do most of the work for you! Aside from making the caramel sugar and putting the final recipe together before baking it, this recipe is simple enough the kids can make it!

7. Chai Crème Brûlée

by Gluten-Free Palate

Creamy, smooth, and decadent this Chai Crème Brûlée has the perfect flavor profile and insanely pleasing texture.

8. Chocolate Hazelnut Pots de Crème

by Food Nouveau

Chocolate and Hazelnut Pots de Crème are incredibly easy to make, yet incredibly delightful. Your guests will swoon over the silky texture and the rich flavor of this impressive and creative French dessert.

9. Apple Maple Clafoutis

by The Bake School

This creative take on the classic cherry-centric French dessert combines apples with maple syrup and aromatic spices. The egg custard batter is divided between individual ramekins and puffs up like crazy in the oven, like a Dutch baby, and then it settles down as the ramekins cool. An absolutely comforting dessert for a crisp fall day!

10. Blackberry, Cherry, and Chocolate Clafoutis

by Food Nouveau

This striking chocolate clafoutis combines the creamy texture of the classic French dessert with a rich chocolate flavor and juicy seasonal fruits. The texture of this lovely dessert is somewhere between a rich pudding and a summer fruit cobbler. Serve it warm with whipped cream or vanilla bean gelato and let yourself be transported to cloud nine!

11. Brown Butter, Hazelnut and Cherry Clafoutis Bars

by Food Nouveau

These juicy, nutty, and rich bars transforms the quintessential cherry dessert into a portable treat! The buttery crust contains ground hazelnuts and aromatic brown butter and the clafoutis custard is tweaked to perfectly hold its shape. The resulting texture comes close to that of a blondie, one that’s dotted with juicy, delicious cherries throughout. Simply irresistible!

12 Persian Rosewater Cream Puffs

by Honest and Tasty

These rosewatter cream puffs are absolutely heavenly! With a bit of Persian rose, it takes a classic to another level.

13. Rose Raspberry Fool Cream Puffs

by Food Nouveau

These super cute rose raspberry fool cream puffs elevate a quick and easy summer favorite—raspberry fool—to special occasions status. Raspberry fool is an English dessert that dates back to the 17th century. Traditionally, fools combine custard with pureed fruits, but nowadays, most recipes favor using whipped cream over custard. This produces a super light texture and rich taste and makes the dessert much quicker and easier to achieve—and becomes the perfect filling for cream puffs. Why eat your fool with a spoon when you can serve it in the cutest, fluffiest container?

14. Salted Caramel Éclairs

by Dessert for Two

A tempting salted caramel eclair recipe perfect for a small batch. This caramel eclair glaze is incredible!

15. Poached Pear and Almond Tart

by Food Nouveau

This Poached Pear and Almond Tart is a creative take on a classic apple frangipane tart combines a crunchy sweet crust with a fluffy frangipane and spiced pear filling. It’s an elegant dessert to serve on a special night!

16. Honeyed Fig Frangipane Tart

by Food Nouveau

This fig frangipane tart is a spectacular addition to holiday tables, but it’s also a delightful brunch-time or teatime treat. Easier to make than it looks, it’s the perfect vehicle to highlight juicy figs!

17. Pear & Chocolate Frangipane Galette

by Food Nouveau

Pears and chocolate are a flavor match made in heaven. This French free-form tart is the perfect dessert to celebrate that perfect pair!

18. Peach Tarte Tatin

by In the Kitch

In this peach tarte tatin, peaches absorb a delicious, caramel pan sauce as well as release their juices, giving the sauce a hit of peach flavor. They are surrounded by a flaky, puff pastry and served warm with a scoop of vanilla ice cream.

19. Plum Tarte Tatin

by Vikalinka

Take the fear out of making French pastry at home by learning how to make this delicious Plum Tarte Tatin, which is simply an upside down puff pastry plum tart.

20. Tatin Cake

by Food Nouveau

Traditional Tarte Tatin turned into a lovely cake doused in maple caramel—what’s not to like? Tatin Cake will quickly become one of your favorite fall desserts.

21. Framboisier

by The Bake School

This framboisier cake is a play on the classic fraisier cake, made with two layers of sponge cake, fresh raspberries, and mousseline cream.

22. Raspberry Paris Brest

by Zoë Bakes

This Raspberry Paris Brest is a beautifully nontraditional take on a very traditional French pastry. Paris Brest is usually filled with a praline buttercream. In this creative take on a French classic, instead of stirring praline into the pastry cream, an easy raspberry quick jam out of fresh berries is mixed in. The result is fresh and light, which will be a welcome end to your holiday dinner.

23. Black Sesame & Chocolate Financier Cake

by Food Nouveau

This Black Sesame and Chocolate Financier Cake looks utterly spectacular but it’s actually easy to make: if you can make muffins, you can achieve this cake! Plus, you can make the batter and even bake the cake in advance, which makes it the ultimate stress-free dessert.

24. Chocolate Crêpe Cake with Cocoa Hazelnut Cream

by Heartbeet Kitchen

This Chocolate Crêpe Cake is made from layers of delicious chocolate crepes, filled with cocoa hazelnut cream. You can make the crepes a day ahead and assemble when you want to serve!

25. Crème Brûlée French Toast

by How Sweet Eats

This decadent French Toast recipe combines two classic recipes –  crème brulée and French toast – to create an utterly delicious, festive breakfast or brunch dish. The dish is assembled the night before and only needs to be baked before everyone gets to dig in the morning after!

The post Creative French Desserts: 25 Recipes for Every Sweet Occasion appeared first on Food Nouveau.

Rhubarb has a wonderfully tangy, slightly acidic taste that works best when it’s paired with sweet flavors and other fruits—although technically rhubarb is a veggie! Rhubarb often team up with strawberries in desserts, but there are so many other delightful rhubarb pairings to explore! You absolutely must try it with ginger in a spectacular layer cake, or combined with ricotta in an Italian tart.

Don’t be shy to try combining rhubarb with a whole range of sweeteners! The complex flavor of rhubarb is enhanced by natural sweeteners such as honey or maple syrup. Vanilla adds a rich warmth to rhubarb desserts.

This collection of 25 rhubarb desserts has everything you need to make the most of rhubarb season—including vegan and gluten-free dessert options.

If you’re looking for more tips to baking with rhubarb, make sure to read this great Guide to Baking with Rhubarb from The Bake School!

25 Rhubarb Dessert Recipes for Spring

1. Rhubarb Panna Cotta

by Food Nouveau

This rhubarb panna cotta is an easy, dreamily creamy rhubarb dessert recipe that showcases the sharp, bright taste of rhubarb in three different ways.

2. Classic Rhubarb Crisp

by Tara Teaspoon

Rhubarb crisp is probably the go-to rhubarb dessert recipe! This aromatic Rhubarb Crisp recipe puts rhubarb front and center—no strawberries to hide behind! Just pure, vanilla-sweetened rhubarb covered by a delightfully sweet and crunchy oat topping.

3. Gluten-Free Rhubarb Crisp

by Kelly Neil

Gluten-free rhubarb crisp is a rustic, gorgeous dessert! A perfect mix of tart rhubarb, crunchy oats, spicy cinnamon, nutty buckwheat flour, and lots of butter.

4. Easy Rhubarb Cobbler

by Christina’s Cucina

Easy rhubarb cobbler is not only a simple recipe to make, but it’s absolutely scrumptious, especially when served warm with a scoop of vanilla ice cream, custard, or whipped cream.

5. Lemon Rhubarb Cake

by Occasionally Eggs

This vegan lemon rhubarb cake is perfect for spring: light, full of fruit, sweet, and slightly tart. Made with whole grain spelt flour, coconut oil, and maple syrup, it’s a cake with a better-for-you quality.

6. Rhubarb Ginger Layer Cake

by Style Sweet

This Rhubarb Ginger Layer Cake combines layers of slightly spiced ginger cake with a rhubarb buttercream frosting. Inside, the silky cream cheese filling is rippled with poached rhubarb. This is the perfect cake to make when those coveted red stalks of rhubarb begin to arrive at the market!

7. Vanilla Rhubarb Bundt Cake

by My Kitchen Love

This stunning, yet straightforward Rhubarb Bundt Cake is guaranteed to be a conversation starter. The rhubarb is a bright addition to a classic bundt cake and creates an absolutely gorgeous rhubarb dessert recipe.

8. Norwegian Rhubarb Cake

by Ramshackle Pantry

This Norwegian Rhubarb Cake is a delightful treat that is a great dessert and a great way to share your rhubarb. Known as Rabarbrakake in Norway, this delightful rhubarb cake should really be enjoyed worldwide!

9. Rhubarb Carrot Cake with Vanilla Mascarpone Frosting

by Simple Bites

This lightly spiced rhubarb carrot cake recipe features a creamy, dreamy frosting you’ll want to eat with a spoon. This cake is perfect for any spring celebration!

10. Lemongrass and Rhubarb Cheesecake

by Eat the Love

This unique lemongrass and rhubarb cheesecake is beautifully fragrant with infused grassy citrus lemongrass and a stunning red rhubarb streak inside.

11. Rhubarb Crumble Cake

by Simply Stacie

This moist and tender Rhubarb Crumble Cake is dotted with pockets of sharp rhubarb and topped with an irresistible brown sugar streusel.

12. Old-Fashioned Rhubarb Cake

by Gift of Hospitality

This Old-Fashioned Rhubarb Cake is bursting with comforting aromas and features an irresistible crunchy pecan and coconut topping. Watch this easy dessert disappear in a single sitting!

13. Rhubarb Gelato

by Food Nouveau

In this blush pink Rhubarb Gelato, the bright flavor of rhubarb is balanced by the silky rich Sicilian-style vanilla gelato base. A memorable spring rhubarb dessert recipe!

14. Rhubarb Crumble Ice Cream

by House of Nash Eats

Make the most of spring and early summer rhubarb with this Rhubarb Crumble Ice Cream! This irresistible frozen treat has a deliciously tart ribbon of roasted rhubarb filling and plenty of buttery chunks of crumble topping throughout.

15. Simple Rhubarb Tatin Cake

by Pardon Your French

This simple Rhubarb Tatin Cake embraces the late-spring/early summer season and offers a great way to showcase this perennial vegetable (yes, rhubarb is a vegetable!). The cake is simple and light, with small hints of vanilla and lemon, subtle enough to let the rhubarb shine all the way through. And with its beautiful criss-cross pattern, this Rhubarb Tatin Cake is surely all about the vibrant, luscious, pretty-pink rhubarb.

16. Rhubarb Clafoutis (Dairy-Free Option)

by Baked the Blog

This rhubarb clafoutis is simple, delicious, and makes the most of that bright red spring crop. Made with just 7 ingredients!

17. Rhubarb Pudding

by Fab Food 4 All

A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.

18. Rhubarb Frangipane Tart (Bakewell Tart)

by Lost in Food

Rhubarb frangipane tart, or Bakewell tart as it is also known, is a delicious sweet pastry tart filled with rhubarb and sweet almond. This delicious tart will keep you coming back for more!

19. Rhubarb Ricotta Almond Tart

by Mangia Bedda

This elegant Rhubarb Ricotta Almond Tart is made with an almond-based crust and topped with sweet ricotta, tart rhubarb, and slivered almonds for crunch. A perfect balance of flavors and texture!

20. Rhubarb Galette

by Liv for Cake

This Rhubarb Galette is the perfect sweet-tart treat. You can eat it warmed up or straight out of the fridge, plain or with a side of ice cream. So simple and delicious! 

21. Old Fashioned Rhubarb Bread (Gluten-Free)

by The Rustic Foodie

Old Fashioned Rhubarb Bread recipe is so moist! It’s made with sour cream and baked with a cinnamon streusel layer. This rhubarb dessert recipe is a great addition to a brunch menu, and it’s  absolutely perfect with a cup of afternoon tea.

22. Rhubarb Bostock

by The Bake School

If you’ve never heard of or tasted bostock, you’ve been missing out! This rhubarb bostock recipe is a fun brunch recipe that is sure to wow your brunch guests. This sweet treat is made with day-old brioche, homemade frangipane, and rhubarb jam.

23. Rhubarb Scones with Fresh Ginger

by Baked the Blog

Rhubarb scones are a favorite spring treat! Spicy fresh ginger is a great match for the rich cream scone base and tart chopped rhubarb.

24. The Easiest Rhubarb Jam Recipe

by Christina’s Cucina

If you’re a brunch-loving rhubarb fan, this Rhubarb Jam for you! Easy to make and just sweet enough, it makes the unique flavor of rhubarb shine bright.

25. Rhubarb Curd

by Vikalinka

If you’re a fan of lemon curd, you need to make this rhubarb curd ASAP! It’s a very unique rhubarb dessert recipe, plus it’s easy to make, really delicious, and super refreshing.

The post 25 Rhubarb Dessert Recipes for Spring appeared first on Food Nouveau.