Download Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet by Beatrice Ojakangas PDF

By Beatrice Ojakangas

For the house prepare dinner who desires to persist with the massive pattern towards small-bite muffins, here is a number of recipes for everybody's favourite indulgent cakes ready in miniature parts. From a shot glass of velvety chocolate mousse to an itty, bitty key lime pie, those miniature dishes are completely fulfilling if you find yourself yearning only a chunk of anything candy on the finish of the meal.

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Extra resources for Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth

Sample text

If you don’t have a crepe pan, an 8- or 9-inch omelet pan works well. MAKES 12 SERVINGS OF 3 CREPES EACH Crepes: 1 cup milk 2 tablespoons butter, melted 2 large eggs 1 cup all-purpose flour � teaspoon salt 2 tablespoons sugar Canola oil for cooking Orange Syrup (recipe follows) ⅓ cup orange-flavored liqueur such as Cointreau or Grand Marnier (optional) Powdered sugar (optional, for garnish) For the crepes, in a medium-sized bowl, whisk together the milk, butter, and eggs. Whisk in the flour, salt, and sugar until smooth (this much you can do in a blender if desired).

Store in an airtight container until ready to use. Vanilla Cream Filling: 2 cups whole milk � cup sugar 3 tablespoons all-purpose flour Pinch of salt 2 large egg yolks, slightly beaten 1 tablespoon butter 1 teaspoon pure vanilla extract In a medium-sized saucepan, heat the milk to scalding. In a small bowl, mix the sugar, flour, and a pinch of salt. Gradually whisk the dry mixture into the hot milk. Stirring occasionally, cook another 2 or 3 minutes over medium heat until pudding is thickened. Whisk the egg yolks in a small bowl.

In a 1-cup measure, mix the buttermilk, vinegar, and vanilla. Add the dry ingredients to the creamed mixture alternately with the buttermilk mixture. Beat until batter is smooth and fluffy. Spoon the batter into the prepared muffin cups, dividing equally. The batter will come nearly to the top of each cup. Bake for 12–15 minutes or until cakes feel firm when touched in the center. Remove from the oven and cool. Vanilla Frosting: 3 tablespoons all-purpose flour � cup milk 1 cup powdered sugar 8 tablespoons (1 stick) butter 1 teaspoon pure vanilla extract In a small saucepan, combine the flour and milk.

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