Posts Tagged ‘International Classic Desserts


Chocolate Profiteroles

This mouth watering dessert is served in cafes throughout France. Sometimes the profiteroles are filled with whipped cream instead of ice cream, but they are always drizzled with chocolate sauce.

This recipe serves 4-6


275g or 10 oz plain chocolate

750ml or 1 and 1/4 pints or 3 cups vanilla ice cream

For the profiteroles:

110g or 3 and 1/4 0z or 3/4 cup plain flour

1.5ml or 1/4tsp salt

pinch of freshly greated nutmeg

75g or 3oz or 6tbsp unsalted butter, cut into 6 pieces

3 eggs

Here’s how:

1. Preheat the oven to 200degrees centigrade or 400 degrees F or Gas 6 and butter a baking sheet.

2. To make the profiteroles, sift together the flour, salt and nutmeg. In a medium saucepan, bring the butter and 174ml or 6floz or 3/4 cup of water to the boil. Remove from the heat and add the dry ingredients all at once. Beat with a wooden spoon for about 1 minutes until well blended and the mixture starts to pull away from the sides of the pan, then set the pan over low heat and cook the mixture for about 2 minutes, beating contantly. Remove from the heat.

3. Beat one egg in a small bowl and set aside. Add the remaining eggs, one at a time, to the flour mixture, beating well. Add the beaten egg gradually until the dough is smooth and shiny; it should fall slowly when dropped from a spoon.

4. Using a tablespoon, drop the dough on the baking sheet in 12 mounds. Bake for 25-30 minutes until the pastry is well risen and browned. Turn off the oven and leave the puffs to cool with the oven door open.

5. To make the sauce, place the chocolate and 120ml or 4floz or 1/2 cup of warm water in a double boiler or in a bowl over a pan of hot water and melt, stirring occasoinally.

6. Split the profiteroles in half and put a small scoop of ice cream in each. Arrange on a serving platter. Pour the sauce over the top and serve at once.


American Spiced Pumpkin Pie

american pumpkinamerican pumpkin

Serves 4-6

175 grams plain flour
Pinch of salt
75 grams unsalted butter
1-tablespoon caster sugar
450 grams peeled fresh pumpkin, cubed
115 grams soft light brown sugar
¼ teaspoon salt
¼ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground ginger
2 eggs lightly beaten
½ cup double cream
Whipped cream, to serve


1. Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
2. Stir in the suger, add about 30 to 45 ml of water, and mix to a soft dough. Knead the dough lightly on a floured surface. Flatten out into a round, wrap in a polythene bag and chill for one hour.
3. Preheat the oven to 200ºC or 400ºF or Gas 6 with a baking sheet inside. If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then leave to cool completely. Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.
4. Roll out the pastry quite thinly and use to line a 24cm of 9-½ inch (measured across the top) x 2.5cm or 1 inch deep pie tin. Trim off any excess pastry and reserve for the decoration. Prick the base of the pastry case with a fork.
5. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each. Brush the edge of the pastry with water and tick the leaves all around the edge. Chill.
6. In a large bowl, mix the pumpkin puree, sugar, salt, spices, eggs and cream and our into the prepared pastry case. Smooth the top with a knife.
7. Place on the preheated baking sheet and bake for 15 minutes. Then reduce the temperature to 180ºC or 350ºF or Gas 4 and cook for a further 30 minutes, or until the filling is set and the pastry is golden. Serve the pie with a generous dollop of whipped cream.

Recipe taken from Ultimate Desserts Cookbook 

*image courtesy of


Apple Brown Betty



Serves 6

50 grams fresh breadcrumbs
50 grams light brown sugar, firmly packed
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp grated nutmeg
4 tablespoons butter
900 grams tart-sweet apples
Juice of one lemon
50 grams finely chopped walnuts


1. Preheat the grill. Spread the breadcrumbs on a baking sheet and toast under the grill until golden, stirring so they color evenly. Set aside.
2. Preheat the oven to 190ºC or 375ºF or Gas 5. Butter a 4 pint quart baking dish. Set aside.
3. Mix the sugar with spices. Cut the butter into pea-size pieces. Set aside.
4. Peel, core and cut the apples. Toss immediately with the lemon juice to prevent the apple from turning brown.
5. Sprinkle about 2 and ½ tablespoons of breadcrumbs over the bottom of the prepared dish. Cover with a third of the apple slices and sprinkle with a third of the sugar-spice mixture. Add another layer of breadcrumbs and dot with a third of the butter. Repeat the layers two more times, ending with a layer of breadcrumbs. Sprinkle with the nuts, and dot with remaining butter.
6. Bake until the apples are tender and the top is golden brown, 35 to 40 minutes. Serve warm or cold.

From The Ultimate Desserts Cookbook

*image courtesy of www,


Classic Cheesecake


You can decorate this with fruit and serve it with cream. It tastes delicious just as it is, though.

Serves 8

25 grams biscuit crumbs or graham crackers
900 grams cream cheese
250 grams caster sugar
Grated rind of one lemon
45 ml of fresh lemon juice
5 ml vanilla essence
4 pieces eggs, at room temperature


1. Preheat the oven to 160ºC. Grease a 23 cm or 9 inch springform cake tin. Place on a round foil 13 cm or 5 inch larger than the diameter of the pan. Press it up the sides to seal tightly.
2. Sprinkle the crumbs on the base of the pan. Press to form an even layer.
3. With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind, juice, and vanilla essence, and beat until blended, Beat in the eggs, one at a time. Beat just enough to blend thoroughly.
4. Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come 2.5 cm or 1 inch up the side of the tin.
5. Bake until the top of the cake is golden brown, about 1-1/2 hours. Let cool in the tin.
6. Run knife round the edge to loosen, and then remove the rim of the tin, Chill for at least 4 hours before serving.

Got this recipe from my favorite book–The Ultimate Desserts Cookbook

*image courtesy of


Chocolate Cheese Cake

This popular variation of the classic dessert is made with cinnamon and chocolate base.

Serves 10-12
175g/ 6oz plain chocolate squares
115g/ 4oz bitter chocolate squares
1.15kg/ 2-½ lb cream cheese, at room temperature
200g/ 7oz/ 1-cup caster sugar
10ml/ 2tsp vanilla essence
Four eggs, at room temperature
175ml/ 6fl oz/ ¾ cup sour cream

For the base:
75g/ 3oz/ 1 ½ cups chocolate wafer crumbs
75g/ 3oz/ 6tbsp butter, melted
2.5ml ½ tsp ground cinnamon

1. Preheat the oven to 180ºC/ 350ºF/ Gas 4. Grease a 23cm/ 9in springform cake tin.
2. For the base, mix the chocolate wafer crumbs with the butter and cinnamon. Press evenly in the bottom of the tin.
3. Melt the plain and bitter chocolate in the top of a double boiler or in a heatproof bowl set over hot water. Set aside.
4. With an electric mixer, beat the cream cheese until smooth, and then beat in the sugar and vanilla essence. Add the eggs, one at a time, scraping the bowl with a spatula when necessary.
5. Add the sour cream. Stir in the melted chocolate.
6. Pour into the tin and bake for 1-hour. Allow cooling in the tin. Remove the rim and chill before serving.

Got this recipe from Ultimate Desserts Cookbook
A Classic dessert, indeed!

*image courtesy of


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