Quick And Easy Desserts - 3 Simple Tips

This article will give you some easy tips to make your life even easier by choosing the right quick and easy desserts, and some tips to prepare almost any dessert.

Chocolate Crepes Cake

This is the week end of Crepes ! :) Today i will show you one of quick and easy desserts. A crepe cake is an impressive looking dessert, light, and easy to make.

Giant Snickers Bar

Welcome to Quick And Easy Desserts, Today we are making a giant snickers bar, with chewy caramel and peanuts at the top and peanut nougat at the base. It is over a foot long and weighs 2 kilos or 75 oz so is definitely not something to eat on your own.

Chocolate Charlotte

Today Quick And Easy Desserts propose a simple and quick recipe to make Chocolate Charlotte. Charlotte always gives a touch of celebration, All depends on the occasion: Chocolate curls, Whipped cream, Small chocolate eggs for Easter, Meringue mushrooms for Christmas, Birthday decoration...

Centrifuged Cocktail of red fruits with Mint

Quick And Easy Desserts will teach you the art of preparing a cocktail of red fruits with mint, With banana for a denser texture.

Wednesday, May 28, 2014

Giant Snickers Bar - Quick Dessert

Welcome to Quick And Easy Desserts, Today we are making a giant snickers bar, with chewy caramel and peanuts at the top and peanut nougat at the base. It is over a foot long and weighs 2 kilos or 75 oz so is definitely not something to eat on your own. 


Quick And Easy Desserts

Quick And Easy Desserts


"Giant Snickers Bar"



Quick And Easy Desserts

   Serves 12
   Easy
   30 minutes
   5 minutes
   Total Time : 35 minutes
   Cheap

Quick And Easy Desserts


Ingredients :

For Snickers Caramel :

      1 cup or 250ml glucose or corn syrup
      1 cup or 250ml cream 35% fat
      1/2 cup or 125ml full cream or whole milk
      1 1/2 cups or 315g (11.11 ounces) caster or superfine sugar
      350g (12.35 ounces) peanuts, roasted (the ones I used        were salted)

Snickers Nougat :

      2 tablespoons or 30ml glucose syrup or corn syrup
      2 cups or 420g (14.82 ounces) caster sugar or superfine sugar
      1/4 cup or 60ml water
      2 egg whites
      1/4 cup or 120ml smooth peanut butter
      1/2 teaspoon of salt


Instructions :

To start with you will need to line a suitable container, I am using one that is 35cm by 9cm. And then put nonstick baking paper on the sides and base. Then we can make the caramel.

 If you’ve bought roasted peanuts you can use them as they are, if they are un-roasted place them on a tray in a moderate oven for about 5 minutes at 180 °C to roast them then take them out and let them go cool. 

Place your sugar, milk, cream and glucose syrup into a lard pan. Stir those together and keep stirring over high heat until the sugar is dissolved. Add a candy thermometer. Adjust your thermometer so that it is not touching the bottom of the pan. 

You’ll see the mixture bubbles up when it is boiling which is why we are using a large pan not a small or it would boil over. Keep heating it, stirring occasionally until it reaches 115 °C or 240 °F. Remove it from the heat, immediately stir in those roasted peanuts and then pour the hot caramel into your container and level it out as best as you can. 

Then we are going to place the whole container into a sink of cool water, because we have such a large quantity of caramel if you don’t do this it will continue to heat up and overcook and then your caramel will become solid and we don’t want it to be solid we want it to be gooey when you bite into it. We don’t want the water to go into the caramel you just want it on the sides of the container to help cool it down faster. But it will still take a couple of hours for it to cool down. 

For the peanut nougat measure out your ingredients and then put the sugar, water and glucose syrup into a pan. If you don’t have glucose syrup you can use corn syrup instead. 

Stir over high heat until the sugar is dissolved, lift up a spoonful to check that you can’t see any more sugar crystals. Then using a wet pastry brush wash down the sides of the pan. Add you candy thermometer and make sure it is not touching the base of the pan just like we did before. While that is boiling whip your egg whites to soft peaks. 

Once your sugar is at 250 °F remove it from the heat and with the beaters running pour in half of the sugar mixture just a little at a time into the whites. Add your slat then return the remaining sugar syrup back to the pan and heat it up to 305 °F, then whip that into the egg white mixture and you can see it starts to get thicker. 

Once it is nice and thick but not yet cooled add the peanut butter and mix it in on low speed until just combined you don’t want to over mix it. Spread it over the top of the cold caramel and squash it down to level it, and then leave it to cool for a couple of hours. 

Use a knife to release the bar from each end of the container. Then using your baking paper lift it out. Fold the baking paper down and trim it off, I am leaving it on the caramel so we can handle the bar without getting sticky fingers and finger marks all through the caramel. 

Spread out some chocolate quite thickly. I am using a Silpat because I want the pattern on the base, but you can use baking paper or foil.  Then flip your bar over and place it onto the chocolate nougat side down. Let the chocolate start to firm up and then trim off the excess. Now peel the baking paper off the caramel. 

Then smother the whole bar in chocolate and spread it out smoothly and even. Check the ingredients if it contains cocoa butter you will need to temper it if you want it to be set at room temperature. If it contains vegetable oil it is real chocolate and does not need tempering.

On the top of your snickers bar you can add a pattern in the chocolate by gently touching it with a knife and then lifting and bringing it forward, repeat that the whole way across the bar. Remove any excess chocolate. Set it aside to set and then you are ready to slice and share your giant snickers bar. 

Thanks for clicking like and sharing, add your request in the comments beslow and subscribe to Quick And Easy Desserts the for more cakes, chocolate and desserts. Have a great week and see you next week :)

Notes :

"This recipe can be cut in half and still work."

Follow my blog with Bloglovin

Thursday, May 15, 2014

Strawberry Heart Cake - Quick Dessert

Hi, My followers today Quick And Easy Desserts will give you A beautiful cake for Mother's Day or Valentine's Day, filled with a luscious cream and topped with strawberries. The amount is enough for a large heart shaped tin or a small heart shaped and a small loaf tin.


"Strawberry Heart Cake"


quick and easy desserts


   Serves 6
   Medium
   1h10 minutes
   45 minutes
   Total Time : 1h55 minutes
   Cheap



Quick And Easy Desserts


Ingredients :

For the Cake :

     Eggs : 3 Pieces
     Sugar : 120 g 
     Sachet of vanilla sugar : 1 Piece 
     Flour : 60 g
     Starch : 60 g
     Grated zest : 1/2 Lemon 

For the Light cream pastry :

Milk : 400 g 
Sachet of vanilla sugar : 1 Piece  
Egg yolks : 3 Pieces
Caster sugar : 80 g
Flour : 40 g
Liquid cream : 20 cl
Coffee Confectioners' sugar : 2 tsp.

For the Packing and Decoration :

     Strawberries : 500 g 
     Strawberry jam : 1/2 jar
       Topping for fresh fruit
     Flaked almonds : 200 g 

Instructions :

Cake

Whisk the eggs in a mixer with sugar for 10 minutes until the mixture whitens and triples in volume.

Add the lemon zest.

Stir in with a wooden spoon the sifted flour and starch.

Pour the dough into a greased heart-shaped or round pan 20 cm in diameter covered with baking paper.

Bake the cake at 160 ° C for about 40 minutes, the top should start to wrinkle and a needle inserted in the center of the cookie should come out clean and dry.

Remove from oven and wait 5 minutes before turning the cake on a grid and let it cool down.

Cut the cake into 2 disks of the same thickness.

Light pastry cream

Bring the milk to a boil.

With a whisk, work the egg yolks and the sugars until the mixture whitens and make a ribbon when the whisk is lifted.

Stir in flour.

Pour the boiling milk while mixing.

Put everything in the pan and cook gently by turning very carefully.

Remove the cream from the heat when the pastry cream has the desired consistency and pour your cream into a container

Have a piece of butter on top of the pastry cream to prevent a skin forms.

Cool the pastry cream.

Mount the cream whipped with 2 tbsp. coffee confectioners' sugar.

Stir in whipped cream gently with a spatula, into the pastry cream.

Assembly of the cake

Make strawberry syrup by heating 2 tablespoons strawberry jam with 2 tablespoons of water and let it cool down.

Soak the first hard biscuit with half the strawberry syrup.

Then Spread the hard cookie with a thin layer of strawberry jam.

Cut strawberries into slices and place them on the layer of jam.

Then Spread a layer of pastry cream on 1 cm thick.

Soak strawberry syrup the second disc of biscuit and drop it onto the pastry cream.

Toast the sliced almonds.

Cover the cake with custard and secure the perimeter slivered almonds.

Place on top the rest of strawberries cut into strips.

Cover the strawberries and place the cake in the refrigerator for 3 hours minimum before serving.

Keep the strawberry cake in the refrigerator and maximum 24h.

That's all if you want to make a Quick And Easy Desserts, Share this recipe if you like it :)

Saturday, May 10, 2014

Pavlova - Quick Dessert

Pavlova is a classic Quick And Easy Dessert recipe that kids love to make and very fast in those days too shaken up by the incessant coming and going of holidaymakers relax ..... A meringue, seasonal fruits and possibly a little whipped cream and red fruit coulis for gourmands ! Its name might suggest a dessert of Russian origin but it is an Australian dessert, Named in honor of the Russian ballerina Anna Pavlova.


Quick And Easy Dessert


Quick And Easy Dessert


"Pavlova"



Quick And Easy Dessert
   Serves 6
   Easy
   30 minutes
   2h
   Total Time : 2h30 minutes
   Cheap


Quick And Easy Desserts


Ingredients :

     Variety of fresh fruits 
     Egg white : 180 g
     Granulated sugar : 360 g
     1/2 Lemon Juice 
     Flour : 1 Rounded Tablespoon
     Cream : 200 g
     Confectioners' sugar : 100g
     Milk chocolate : 100 g (optional) 

Instructions :

Weigh the egg whites, put in a bowl, add 2 times their weight in sugar, and a half of lemon juice. Bring water to a boil in a saucepan, place the bowl over and beat the egg whites, This meringue (called Swiss) holds up well to moisture much better than the French meringue.

When mixture is hot to the touch, remove the bowl from the Bain-marie and continue to beat until complete cooling (about 10 minutes), Add in the flour and mix gently.

On a baking sheet lined with parchment paper, make a disc with the meringue with a thickness of 1 to 2 cm and enhance the periphery to the edges of the "pie" (here with rosettes made the piping bag), Cook for 2 hours thermostat 2, The meringue should remain very white - When cooked, remove from oven and let cool to room temperature. It can be prepared well in advance, even several days.

While the bottom cools, melt the milk chocolate in a water-bath or in the microwave. Spread it gently on the bottom of meringue, This precaution, intended to seal the bottom and protect the water contained in the cream, is not necessary if this cake must be eaten quickly after installation, Leave the chocolate to be hardened and cooled down.

While the chocolate is recrystallizing, abound the cream and gently stir in the icing sugar at the end of the expansion, Spread generously the whipped meringue on the bottom.

To finish, Wash and slice the fruits, dispose them harmoniously in the whipped cream.

That's all if you want to make a Quick And Easy Desserts, Share this recipe if you like it :)


Notes :

"you can decorate your pavlova as you want."

Thursday, May 8, 2014

White Cake Strawberries - Quick Dessert

This strawberry cake is probably one of the tastiest cakes that can exist! To offer absolutely to his mom for Mother's Day: success is guaranteed ! Quick And Easy Desserts will celebrate the feast of moms with you :)


quick and easy desserts


"White Cake Strawberries"


quick and easy desserts


   Serves 8
   Medium
   2h30 minutes
   1h05 minutes
   Total Time : 3h35 minutes
   Cheap


Quick And Easy Desserts


Ingredients :

For the Cake

     Eggs : 4 Pieces
     Sugar : 160 g 
     Sachet of vanilla sugar : 1 Piece 
     Flour : 80 g
     Starch : 80 g
     Grated zest : 1/2 Lemon 
     Orange flower water : 1 Tablespoon

For the Hazelnut Meringue

     egg whites : 2 Pieces
     Caster sugar : 100 g
     Flour : 15 g
     Ground hazelnuts : 75 g

For the Filling

     Strawberries : 500 g 
     Liquid cream : 75 cl
     Fixative for whipped cream 
     Strawberry jam : 1 jar
     Confectioners' sugar

Instructions :

Note that you can, very well, prepare the sponge cake and meringue the day before, but in this case, assemble your cake a few hours before serving. 

Start by preparing a cake following the instructions of the article dedicated to the sponge cake on Quick And Easy Desserts

Then prepare the Hazelnut Meringue : 

Beat the egg whites until stiff, and then add the sugar while continuing to beat.

Stir in the sifted flour and ground hazelnuts with a spatula.

Roll out the dough on a baking sheet lined with parchment paper, to form a disc of 24 cm diameter.

Cook your meringue, 30 min at 100 °C approximately.

Peel it off from the paper right out of the oven and let it cool.

Proceed to assemble your cake : 

Whip the very cold cream by integrating the fixer, Without the sugar and cut your cake into three discs.

Spread a thin layer of jam on the bottom disc of your cake, Cover the disk of meringue, Put a layer of jam, Add slices of strawberries and cover it with whipped cream.

Then, Above, Put the disc in the middle of biscuit, spread it with jam, Cover it with sliced strawberries and whipped cream, Finish by adding the disc cake top.

Hide the top and sides of your cake with the remaining whipped cream.

Put your cake in the refrigerator until dessert.

Before serving, Place on your White Cake Strawberries, some strawberries with their stems and sprinkle with a cloud of Confectioners' sugar.


That's all if you want to make a Quick And Easy Desserts


Notes :

"you can replace the strawberries with raspberries, So of course strawberry jam with raspberry jam."

Tuesday, May 6, 2014

Genoise Or Sponge Cake - Quick Dessert

The Sponge cake, just like Genoese cake, certainly appeared in the Renaissance under the influence of Catherine de M├ędicis’ Italian cooks and now Quick And Easy Desserts will show you how to prepare it.

Both preparations only differ by the fact that the whole eggs are beaten in the Genoese cake, while whites and yolks are beaten separately in the sponge cake.

Anyway, they are very light cakes experiencing since their invention, considerable success because they are the basis of many cakes made such as mocha, cookie fresh fruit, cake celebrations (birthday,...)

The principle of these cream cakes, however, is very simple : the cake is cut horizontally into two or three rolled out dough, which are then soaked in a well-flavored syrup, then spread with cream (pastry, butter, Chantilly, foam ...) The cake is then reconstituted and decorated according to the occasion for which it was baked.

But the success of the biscuit is, above all, young and old gourmand like to enjoy them, no spread, or with jam at breakfast or after school.

You will find also a chocolate version of the cake on Quick And Easy Desserts !



quick and easy desserts

"Genoise Or Sponge Cake"





quick and easy desserts     


   Serves 6
   Easy
   10 minutes
   45 minutes
   Total Time : 55 minutes
   Cheap


Quick And Easy Desserts



Ingredients for a cake 30 cm diameter :

     Eggs : 6 pieces
     Sugar : 240g
     Sachets of vanilla sugar : 2 pieces
     Flour : 120 g 
     Starch (or cornstarch) : 120g
     Grated zest : 1 lemon
     Orange flower water : 2 Tablespoons 

Instructions :

Whisk the eggs with the sugar for 15 minutes with a mixer, or using a robot "kenwood" type: the mixture should triple in volume.

Just before stop beating add the orange flower water.

Grate the lemon over the mixture.

Using a wooden spoon, and lifting out the dough, add the sifted flour with the starch.

Pour the dough into a springform pan, 30 cm in diameter, greased and lined with baking paper.

Bake the cake at 150 °C for about 45 minutes, the top should start to wrinkle and a needle inserted in the center of the cookie should come out clean and dry.

Turn out on rack and leave it to cool down.

Ingredients for a cake 24 cm diameter :

     Eggs : 4 pieces
     Sugar : 160g
     Sachets of vanilla sugar : 1 piece
     Flour : 80 g 
     Starch (or cornstarch) : 80g
     Grated zest : 1/2 lemon
     Orange flower water : 1 Tablespoon

Prepare your dough as above and bake cake at 150 °C for about 35 min.

Ingredients for a cake 20 cm diameter :

     Eggs : 3 pieces
     Sugar : 120g
     Sachets of vanilla sugar : 1 piece
     Flour : 60 g 
     Starch (or cornstarch) : 60g
     Grated zest : 1/2 lemon
     Orange flower water : 1 Tablespoon

Prepare dough as above and bake cake at 150 °C for about 30 min.

Wednesday, April 23, 2014

Viennese hot chocolate

Hot and creamy chocolate, Thickened with egg yolks and served with whipped cream, Absolutely divine in early autumn. Ideal for a Sunday afternoon with madeleines or a few muffins. Easy to prepare and so delicious, this dessert will delight every chocolate lover.

Quick And Easy Dessert will show you how to make a Viennese hot chocolate in 15 min let's gooooo..!!


Quick And Easy Desserts



"Viennese hot chocolate"



Quick And Easy Desserts


   Serves 6
   Easy
   15 minutes
   Cheap









Quick And Easy Desserts


Ingredients :

     Skimmed milk : 1,5L
     Unsweetened cocoa powder : 100g
     Granulated sugar : 50g
     Egg yolks : 3 pieces
     Water : 25cl
     Heavy cream : 12cl
     Confectioners' sugar : 15g

Instructions :

Heat the milk with 25 cl water. Add cocoa and sugar diluted in a little warm milk. Then let simmer for 10 minutes without boiling, then cool slightly. 
Add 3 egg yolks and mix well. Thicken over low heat, whisking constantly.

Meanwhile, using an electric whisk, whip the cream and when is mounted at 3/4, add the confectioners' sugar, continue beating briefly just until the whipped cream forms soft peaks.


Serve immediately hot chocolate and garnish with cream.


Notes :

"Don't boil the chocolate so as not to make it bitter and especially don't coagulate the yolks."

Wednesday, April 16, 2014

Centrifuged Cocktail of red fruits with Mint

Quick And Easy Desserts will teach you the art of preparing a cocktail of red fruits with mint, With banana for a denser texture.

Summer is coming, So it's time to prepare your quick drink.


Quick And Easy Desserts


"Centrifuged Cocktail of red fruits with Mint"




Quick And Easy Desserts
   Serves 6
   Easy
   10 minutes
   Cheap









Quick And Easy Desserts


Ingredients :

     Fresh Raspberries : 250g
     Strawberries : 500g
     Bananas : 2 pieces
     Fresh Mint : 2 branches

Instructions :

Wash and hull strawberries. Wash and peel off the mint. Check the cleanliness of raspberries avoiding to go under water. Peel the bananas.

Place all ingredients in the juicer starting with mint and bananas, and ending with red fruits.

Fill glasses with crushed ice at mid-height, then divide the cocktail and serve with a straw.


Notes :

"Take preferably untreated fruits before harvest."