|Professional Pastry Chef|
|by Joseph Amendola|
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen.
Results 81 - 90 of 1,980 for egg dessert
Preheat oven to ... tube pan. Beat eggs in large bowl ... about 1 hour. Cool about 20 minutes. Invert cake onto dessert platter. Serve with whipped cream.
Grease a 8x12 ... and cool. Beat egg whites very stiff ... alternate cake and custard, starting with cake and having custard on top. Refrigerate for 24 hours.
Sift dry ingredients and add beaten eggs, juice from ... over top of batter. Bake at 350 degrees for 40 to 45 minutes. Serve warm, top with whipped cream.
Heat oven to ... flour, sugar, butter, eggs and syrup until ... Chocolate Topping over dessert (see below). Cover; ... and mixture is smooth when stirred.
Blend cottage cheese in blender or food processor until smooth. Add remaining ingredients except 3 tablespoons butter and 5 tablespoons dry crumbs, ...
Line a 9x13 inch pan with graham crackers. Set aside. Add a cup of sugar to the melted butter and a 1/2 cup milk. Bring to a boil, then add nuts, ...
Cook 3/4 cup ... juice, salt and egg yolks in double ... lined with lady fingers. Chill several hours or overnight. Top with whipped cream before serving.
Beat above until smooth. Pour into lightly greased 9 x 13 inch pan. Bake at 350 degrees for 25 to 30 minutes or until springs back when touched. ...
Quarter and sugar ... into stiffly beaten egg whites. Carefully place ... on whipped cream and sprinkle remaining cookie crumbs on top. Chill overnight.
Whip eggs until foamy. Add ... second meringue. Put rest of filling on top. Decorate with crushed Heath bars. Refrigerate overnight. Cut in squares to serve.
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