Desserts

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Profiteroles

I’ve made choux paste so many times. In fact, I think I have more choux paste recipes than I have cake recipes. It’s probably because of how delicate and wonderful choux is. It’s slightly crispy on the outside but melts in your mouth as soon as you take a bite. Whether you make churros with your choux paste, éclairs, or something else delectable, it’s guaranteed to be delectable. Since if you’re making something delectable, it has to be delectable to be delectable, if you catch my drift. It’s also because the golden rule of baking is that if it’s made with choux it’s made with awesome. Yeah, the golden rule of baking is much better than the golden rule of life – you know, the one that says do onto others as you’d like them to do onto you. This one involves choux paste after all.

Cream puffs filled with vanilla pastry cream and dusted with icing sugar

Choux paste is pretty easy to make but it can look really impressive. It’s essentially just boiling water with some butter, stirring in flour, and then beating in a few eggs. The real magic of choux is in the oven, where it expands from tiny dollops of an off-white paste to large puffs of perfection.

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Raspberry Pistachio Tartlets

This isn’t exactly a seasonal dessert. Unless you read this about half a year from now. If you’re reading this in the future, I have two things to say. First, congratulations – raspberries are in season and you probably have a few boxes in your fridge to make this right now and therefore you should make this right now. Your future (future) you will thank you.  Second, you’re awesome.

Raspberry and pistachio tartelette with vanilla pastry cream and a thin layer of white chocolate

If you’re not from the future well, that sucks. You’re going to get an awesome recipe for a raspberry tart in October though. I would’ve made it earlier but I was too busy with other things. Yeah, I know, it’s a pretty lame excuse. I was just so busy with sugar, schoolwork, and butter though. There’s something about creaming butter and sugar together that’s kind of mesmerizing (and tasty).

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Homemade S’mores

Well, it’s officially fall. I’m not a big fan of the time between fall and summer. In summer, it’s nice and warm. In fall, there are pretty leaves everywhere (let’s just say for the sake of argument that you don’t have to pick them up). However, between the two, it’s cold and disappointing. The leaves are green but it’s still too cold to walk around outside in a t-shirt. When it finally gets a bit warmer later in the day, it starts to rain. Then it’s cold again. It’s cold and it rains. In winter, at least, it snows. Simply put, boooooo.

Homemade s'mores with a fresh, homemade vanilla marshmallow, freshly baked cinnamon graham crackers, and rich, dark chocolate

There is a solution though to my woes. It’s homemade “s’mores” (abbreviation of “some mores”) made out of freshly baked cinnamon graham crackers, fluffy vanilla marshmallows, and rich, dark chocolate. Alright, hear me out. I understand that this might seem at first to be a jump in logic since s’mores don’t really have anything to do with the seasons or anything date-related, but they really are the solution.

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