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1  zee mille crpe in Dessert by jennyrobot on: March 10, 2009 05:00:41 PM
here it is...i'm a first timer making it, so any suggestions would be appreciated Cheesy
i made it really late at night and when i woke up, it was gone..
so i'm guessing it was good...
i made it with 20 crpes..some of them are really thin and you can't see them with my cam...
i layered them with yummy lemon curd...
thx for looking...
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2  pastillage in Dessert by jennyrobot on: November 18, 2008 06:32:17 PM
this past week we've been working with pastillage at school..
i made sugar skulls....do you like 'em?? are they too busy???
any suggestions...??

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3  pastry school :D in Dessert by jennyrobot on: October 18, 2008 01:10:26 AM
so here's what i've made this semester...
the pics are kinda crappy 'cause i took 'em with my phone...

coconut macaroons with chocolate

strawberry lavender sorbet with sponge cake and a raspberry sauce

[[so]] refreshing fruit soup with blackberry sorbet on a tuile...

caramel apple and funnel cake

chocolate chip bread pudding with creme anglaise

charlotte royale [[jelly roll sliced up and lined up against a mold and filled with bavarian cream]]

opera cake [[sponge cake soaked with an espresso syrup, layered with a coffee buttercream and topped with a chocolate glaze]]

dobo's torte [[7 layer sponge cake..( the cake was sliced a little crooked in some of the layers  Undecided) layered with chocolate butter cream, iced with chocolate buttercream, the sides are coated with chopped almonds and the last layer is some of the cake that has had sugar cooked to a light caramel poured over it...

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4  mrs.fields cookies :D in Dessert by jennyrobot on: June 09, 2008 12:30:32 PM

i got this a while back from my professor, if you need any help making out the words, i'll be more than happy to help....enjoy Grin
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5  yummy!! 3 new pics...and recipe in Dessert by jennyrobot on: April 19, 2008 03:19:02 PM
these are some of the desserts we've been making at school....

4/24/08...so this week i had a seasonal fruit project: strawberry and rhubarb...so we have to incorporate that into three desserts, here they are....

left to right: lady fingers with strawberry mousse and strawberry gelee, strawberry, and a strawberry-rhubarb and almond yogurt popsicle..

**** i used a rectangle pan but by any means switch it up if you'd like, you can use individual size molds or whatever you have around...

first rinse an 8x8 pan with water, don't dry it, line it with plastic wrap, the water will help the wrap stick to the pan, then line it with your cake choice and brush it with the syrup then....
make the mousse.. and finally top it with the gelee

for the cake part of this recipe, i used a ladyfinger sponge, but feel free to use angel food cake, lady fingers, sponge cake.... i soaked mine with a  flavored simple syrup, in the pastry world its called a ...

dessert syrup:
1 c. water
1 c. sugar, cook until sugar is dissolved, remove from heat and add
1 T framboise.

if you don't have framboise, you can use kirsch or just omit the alcohol all together....

Strawberry Mousse
******for the strawberry puree, just puree some fresh and stemmed strawberries in a food processor or blender and strain though a mesh strainer to remove seeds...

19 grams unflavored gelatin
5 oz. water
7 oz. heavy cream
12 oz. strawberry puree
2.5 oz. egg whites
4.5 oz. granulated sugar

   1. Bloom gelatin in the water. [[sprinkle gelatin on top of water and let it sit]]
   2. Whip heavy cream until medium peaks form, cover and reserve in refrigerator
   3. Warm 6 oz. of strawberry puree in a saucepan. Remove from the heat. Melt gelatin in another small saucepan.Add melted gelatin and stir to incorporate, blend in remaining puree.
   4. Combine egg whites and sugar in a bowl and set over a double boiler, whisking   constantly, Until mixture reaches 145 degrees, transfer mixture to mixer and whip at high speed until stiff peaks form. Continue beating until the meringue has cooled completely.
   5. Cool the puree mixture to 70 degrees.
   6. Gently blend a third of the meringue into the puree mixture to lighten it. Fold in the remaining meringue until well combined, fold in whipped cream. Pipe or pour into pan, if you'd like 
arrange some sliced strawberries on top.. and refrigerate.
Strawberry Gelee

.50 oz unflavored gelatin
3 oz.  granulated sugar
2 oz. water
1 oz. light corn syrup
5 oz. strawberry puree

   1. Bloom gelatin
   2. Combine sugar, water and corn syrup in a small saucepan  until sugar is dissolved . Remove from heat and add in bloomed gelatin.
   3. Stir in puree and strain through a fine strainer...
   4. Pour over prepared mousse, refrigerate to set...

****after its set pull it out of the mold and cut into slices and enjoy!!!!!

rhubarb soup [cold], kataifi nest [shredded filo dough] and a ball of strawberry rhubarb and ginger yogurt...

rhubarb creme brulee with macaroons inside the macaroon is a white chocolate ginger ganache

molten chocolate cake


the ladyfingers were to thick and didn't absorb the coffee as much as we would
have liked, so we added a coffee gelee up top, and on top of that is a chocolate
macaroon with a chocolate coffee ganache in the middle

praline napoleon

inside the chocolate box is a napoleon filled with a praline mousse, the sauce brushed on the bottom is a coffee sauce, and the little dots are lemon sauce, inside the little chocolate cup is a mocha ganache

caramelized apple cheesecake

this cheesecake has a graham cracker-walnut crust......up top are the caramelized apples and a little marzipan apple

homemade marshmallows covered in chocolate, yummy!!!

more chocolate molten cake that i made this afternoon

honey peanut cupcakes

three layer carrot cake....super tall and super heavy

i didn't make this one, but she's too cute  Grin

any suggestions are truly appreciated, thanks for looking Cheesy
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6  yummy desserts, img and calorie heavy in Dessert by jennyrobot on: March 11, 2008 05:04:10 PM
i am now in my third semester and these are the desserts we've made so far, tell me what you think, i appreciate any tips... enjoy Cheesy

a ginger snap cookie with white and dark chocolate chai mousse and midnight glaze, with a spice triangle complimenting the spices in the mousse

frozen blood orange souffle sitting on an ice cube with a slice of blood orange inside, served with strawberry kumquat sauce

chocolate tart with coffee mousse and coffee streusel

layers: grapefruit infused angel food cake, raspberry mousse, lemon mousse and raspberry glacage, i broke the white chocolate collar so you can see the inside

chocolate panna cotta cake served with a white chocolate sauce

coconut crusted lime mango pie served with a pineapple sorbet


pate de choux filled with a lemon filling and espresso filling and a chocolate tuille

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7  patty shells :D in Dessert by jennyrobot on: November 19, 2007 08:44:48 PM
in class we made puff pastry and we had various choices on what to do with it...we made pastry cream filled patty shells

...everyone loved them.... of course you can make croissants, turnovers with your fave apple pie filling, fruit tarts, chesse twists.... a lot of different products, the possibilities are endless...

heres a really good and easy recipe...making puff pastry is time consuming, but if you have the time, try it, its a really interesting process creating all those little layers..so yeah try it..and let me know how it goes...

puff pastry:
1 cup butter
2 cups all purpose flour
1/4 tsp salt
3/4 cup cold water

-let the butter sit at room temp for 15 minutes.
-reserve 2 tbsp of the butter.
-place remaining butter between parchment or lightly floured waxed paper
- pound it with a rolling pin and when its pliable roll it out into a 5 x5 inch square using a small spatula to shape it if necessary, place it in the fridge.

- combine flour and salt in a medium bowl, work in the 2 tbsp of butter by rubbing them together with your fingers, add cold water and stir to a pliable dough
- knead on a floured surface 30 times
-cover it by inverting a bowl on to it, let it rest for 10 minutes
- roll it out into a rectangle.....
- place refrigerated butter inside like the picture and fold it in like a letter #s 1-3, put it in the fridge
-roll it out, #4, seam side up, always roll from the middle out
-fold both ends in so they meet in the middle #5, and fold it in half and indent it #6 to mark this as your first fold, place in the fridge for 15 minutes
- roll it out #7 and repeat the folding process and indent a second time...refrigerate...repeat this two more times#8, with 15 minutes of resting time between every fold....its crucial that you let it rest every 15 minutes, this helps create layers
- after you have four indentations keep it in the fridge for about 20-30 minutes
-roll it out and cut of uneven edges #9 to have a uniformed rectangle #10, use  a really sharp knife
- now its time to decide whether to make patty shells or croissants...or anything else
-to make croissants #s 11-14 cut into long triangles and split at the wide end and roll them up
-for patty shells, #s 15-17, use a circle cookie cutter, cut down, to make the top, use the same cookie cutter and then a smaller one to make the hole in the middle, use a little bit of milk to brush onto to paste the two together....make sure it doesn't run down the sides , this will cause layers to stick together....
- when you're done shaping your puff pastry place it once more in the fridge to relax the gluten...then put it in the oven at 350 F degrees until its golden brown and crisp...

ps. scraps of dough are not reusable...sorry


if there's any questions please feel free to ask... Cheesy
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8  Re: may 14 2005 fashion show in Clothing: Completed Projects: General by jennyrobot on: November 02, 2007 12:22:39 PM
thanks for your replies....Cheesy, i posted an upclose of the firefly...

wannabedesigner...the bumble bee...i cut like 3 inch strips of fabric in each yellow and black then i sewed them straight across...after i made a pattern for a sweetheart top and made it a little longer than usual i added darts to the front and to the back and i also made space in the back for the zipper...then i made a basic skirt and attached a lot of tulle to it.... the stinger..i drew a picture of one, cut it out, sewed it and stuffed it and attached it when i attached the skirt......... my pictures are a little weird but i hope they give you an idea...oh and i boned the lining...

again thanks everyone Cheesy

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9  green tea pound cake in Dessert by jennyrobot on: October 06, 2007 08:57:39 PM
we had a Japanese theme day at school and i was in charge for the pastries for that day, so i made green tea pound cake, chi chi dango mochi and a japanese fruit pie. i really think you guys and gals should try the pound cake, and if you're adventurous try the mochi, its really good, an acquired taste...Cheesy

green tea pound cake

    * 2 large eggs
    * 1 cup flour
    * 2/3 cup sugar
    * 1/2 cup butter
    * 1 tbsp maccha (green tea powder)
    * 1/2 tsp baking powder

Cream butter in a bowl. Add sugar in the butter and mix well. Gradually add beaten eggs and stir well. Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.

*Makes 4 servings

i made two of the recipes and made one without the matcha (green tea powder) then alternated it as i poured it into the pan and swirled it with a popsicle stick.... it was really good Cheesy

green tea flavored whipped cream

*put a mixing bowl and the whisk attachments of your mixer in the freezer for a while

a pint of heavy whipping cream (really cold, put it in the freezer for 15 minutes )
1 -2 Tablespoons of powdered sugar (if you like it sweeter, just keep on adding until its to your desires)
1 tsp of matcha

take your bowl and whisking attachments out of the freezer, pour in the heavy cream and start whisking  at low speed so it doesnt splatter all over the place, when it starts getting frothy, add the powdered sugar and matcha and turn it up to medium speed, when it starts getting whipped, speed it up to high and keep it there until you  get stiff peaks and thats it Cheesy

chi chi dango mochi


    * 1 pound mochiko (glutinous rice flour)
    * 2 1/2 cups white sugar
    * 1 teaspoon baking powder
    * 2 cups water
    * 1 teaspoon vanilla extract
    * 1 (14 ounce) can coconut milk
    * 1/4 teaspoon red food color
    * 1 1/2 cups potato starch


   1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
   2. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
   3. Cover the pan with foil and bake for 1 hour. Allow to cool completely.
   4. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

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10  i tried the rainbow cheesecake too!!!! in Dessert by jennyrobot on: October 06, 2007 08:36:42 PM
thanks for the idea aliastriona_angerboda!!!!! i was so amazed that i had to try it!!! im a baker and had never seen anything like this, so i gave it a try. i personally hate cheesecake so i didn't try it, but everyone that ate it said it was good. thanks for posting the recipe and instructions Cheesy

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