French Cream Candy Recipes

Enjoy our collection of french cream candy recipes submitted, reviewed and rated by community. Meet people who are looking for french cream candy recipes.
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Sarah Fat Holiday Recipe - Candy Cane Oreo Ball Truffles

This is a super cheap and easy recipe for the holidays! Enjoy my Candy Cane Oreo Ball Truffles! - 95.1071

Calissons - Traditional French Candy

Today I'm making Calissons - a traditional French candy, dating back as early as the 12th century. They're not the quickest things to make, but the tangy candied peel, mixed with the ground almonds makes for an amazing treat, and they make fantastic gifts as... - 112.467

(bite14) Feeling Plain: Candied Bacon, Banana & Peanut Butter Icecream

Have you ever opened your freezer and lamented at that very PLAIN tub of boring vanilla icecream, and daydreamed it would somehow turn into that exquisite French pastry you saw in some bakery window once? Well, never fear! Try out this wee recipe I use to... - 121.535

Blinis With Tapioca Caviar, Candied Fruits, Toasted Pecans, And Creme Fratche

For tapioca: Bring 3 quarts water to boil in large saucepan. Add tapioca and boil until tapioca is clear, stirring occasionally, about 16 minutestonain; rinse under cold water until cool transfer tapioca to medium bowl pour cream into heavy small... - 31.79

Mandarin-cream Crepes

These Madarin-Cream Crepes are a rare orange treat ! Make these Mandarin Cream crepes in a jiffy and and see your family enjoy them for dessert ! Feel free to comment on this dish here ! - 27.7057


Pralines is an easy to prepare dessert. The delicious Pralines wont let you to miss out to prepare this recipe for your guests. - 27.3959

Homemade Chocolate Truffles

As fancy and expensive as it sounds, Hari has made these homemade chocolate truffles in such a simple manner that it looks sinfully tantalizing and abominably easy to make. As he says if you want to be a great food entertainer, you can be one, by spending... - 150.761

Sea-salt Crusted Caramels

If you’re not having fun while making caramels, you’re doing it wrong. You can burn this caramel, as long as you don’t take it too seriously. If you are afraid of burning caramel it will never turn out right! These caramels are heavenly. They don’t... - 128.616

Pecan Diamonds

1. Preheat oven to 325°F. Make Crust: In large bowl, with electric mixer at medium speed, beat 1 1/3 cups butter and 2/3 cup granulated sugar until light and fluffy. Beat in egg, egg yolk and vanilla until well blended. At low speed, beat in flour, baking... - 39.4599

Date Nut Bars

Preheat oven to 350°. Cream sugar and margarine. Beat in eggs until light and fluffy. Stir dry ingredients together; add gradually to egg mixture, beating well. Stir in dates, nuts, and vanilla. Pour into well-greased 9 x 9-inch cake pan. Bake 30 minutes, or... - 43.9854

Candy Apple Cheese Pie

Cream and beat the cheese till light and fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon® and vanilla. Pour into prepared pastry shell. Arrange apple slices on top; set aside. In small saucepan, over low heat, dissolve... - 44.4055

Cognac Truffles

MAKING 1. Take a medium heatproof bowl and put the chocolate in it. 2. Place in the microwave for 2 1/2 minutes on high temperature. 3. Add small pieces of the butter, the fine madeira cake crumbs, double cream, egg yolk and Cognac. 4. Take a food processor... - 41.0792

Fresh Cream Pear Gateau

Grease a 10-inch (25-cm) round cake pan. Preheat oven to 375°F(190°C). To make cake, put egg yolks and a third of the sugar into a large bowl. Beat until pale and creamy, 5 to 10 minutes with an electric mixer. Beat egg whites until stiff. Add remaining... - 46.7564

Pineapple Cream Gateau

Grease a 10-inch (25-cm) springform cake pan. Preheat oven to 375°F (190°C). To make cake, put egg yolks and a third of the sugar into a large bowl. Beat until thick and creamy, 5 to 10 minutes with an electric mixer. Beat egg whites until stiff. Gradually... - 45.7542

How To Make Cream Cheese Truffles- Christmas Dessert (food Gift Ideas)

Learn how to make Cream Cheese Truffles at home. This is a no fuss, no bake, easy dessert, perfect to make for your next holiday party or to give as a gift to teachers, neighbors or hard to please friends. It is rich, decadent and a definite crowd pleaser.... - 110.397

Banana Cream Parfaits

Bob Ross was quoted in saying “…just ‘smoosh’ it in there. It’s not a real word, but people seem to know what it means.” Oh Bob Fro Ross. I miss him as much as I miss Mr. Rogers. I bring ole’ Bob into it again because it’s very true. What... - 113.601


Melt the butter in a pan, then add the sugar. Boil for 1 minute. Add nuts, peel, cherries and sultanas to pan with the cream. Grease 2 or 3 baking trays well. Put teaspoons of the mixture on the baking trays, allowing plenty of room for them to spread. Bake... - 40.9607

Ice Cream Bombe

GETTING READY 1) Keep 8 cup ice cream mold or metal bowl in the freezer. 2) Make chocolate ice cream soft by placing it in the refrigerator for 30 minutes. MAKING 3) Take the maraschino cherries, candied lemon or orange peel and candied pineapple in a bowl... - 40.6393

Chocolate Cream Gateau

Grease and flour two 8-inch (20-cm) layer cake pans. Preheat oven to 350°F (175°C). To make cake; prepare cake mix with eggs, water and oil, if required, according to package instructions. Fold hazelnuts into batter. Spread batter evenly in prepared... - 46.2592

Cream Fondant

If you do not have a marble surface to work on, cool a 15" x 9" cookie sheet in the refrigerator. In a 2-quart saucepan, combine sugar, hot water, cream and corn syrup. Stir constantly over medium heat until mixture boils. Reduce heat to low. Cover and cook 3... - 45.1709

Sweet 'n Salty Caramel Mousse Cups

GETTING READY 1. Preheat oven to 375ºF (190ºC). Spray cups of Mini Muffin pan with nonstick cooking spray; set aside. 2. Finely crush pretzels in large resealable plastic bag. Mix pretzels, butter and sugar in Classic Batter Bowl. 3. Meanwhile, finely chop... - 120.121

French Chocolate Mousse

In top of double boiler, beat egg yolks and 3/4 cup sugar with electric or rotary beater till thick and lemon colored. Beat in orange liqueur. Cook over hot, not boiling water, beating constantly, just till hot and mixture thickens slightly (about 10... - 40.7682

French Orange Tarts

For all the people with a sweet tooth, this dish is a must try. Watch this video now to learn a detailed procedure to make these French Orange Tarts. Treat your family to this French delight and you are sure to bag a lot of compliments. - 119.078

Festive French Macarons

Jordan Winery's baker extraordinaire, Cristina Valencia, returns to show tips and techniques for baking French Macarons. These delicate cookies will impress any winter guest and cookie lover. Cristina teaches you how to prepare your ingredients, how to... - 127.778

Souffle Au Liqueur

Mix flour, sugar and salt in saucepan. Slowly stir in cream. Cook and stir over medium heat until mixture boils and is thickened. Stir in butter and liqueur. Beat egg whites until very stiff. Beat egg yolks until thick and lemon-colored. Fold into sauce... - 41.0608

Cream Of Almond Crepes

Cream Of Almond Crepes is an easy to prepare recipe which you will simply love. I bet, you will surely get a huge fan following for this one! - 45.6096

Riz A L'lmperatrice

Riz A L'lmperatrice is an amazingly delicious and easy to prepare dessert recipe. Try it for once; you wont wish to try any other dessert for your coming parties! - 40.3148

Classic Buche De Noel

Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease. Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl; gradually beat in 1... - 44.5851

Harvest Pie

POUR milk into medium bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 1 to 2 minutes or until slightly thickened. FOLD whipped topping into filling mixture. Pour into crust. Chill until firm, about 2... - 40.9215

Tic Tac Toe Cookies

A fancy cookie which your kids are going to love. - 40.0376

Bemy Valentine

1. Cut the cake in half horizontally and sandwich it with a little of the ganache. Place it on the plate and spread the top and sides with the remaining ganache, swirling it in an even layer with a small palette knife. 2. Measure the circumference of the cake... - 36.7943

Charlotte Russe

Place the rim of a 9 inch (23 centimeter) springform pan on a cake plate; cut ladyfingers straight at one end so they will stand upright in pan. Arrange them around inside of rim, rounded side out. Mix chocolate pudding with 1 cup of the milk in a heavy... - 43.2773

Festive Irish Cream Cheesecake

Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook, stirring constantly, over low heat 3 minutes. Combine cream cheese... - 43.9606

Pears A La Joinville

Pears A La Joinville is a simple and delicious dessert recipe which cannot just escape your guest's attention in any party. Why don€™t you give it a try and let me know the experience. - 38.9726

Pumpkin Mousse

1. Combine the gelatin, brown sugar and cinnamon in a medium-size saucepan. Blend in the pumpkin puree and the milk. Cook the mixture over medium heat, stirring constantly, until the gelatin and sugar are dissolved and the mixture just comes to boiling; do... - 39.0713

Easy Fondue

Thinking of making Fondue today?Here is how you can make a chocolate fondue with rum & cream. - 21.8234

Petits Fours A La Ritz

Making Pastry: Add flour into a bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in... - 41.6321


Fondue is one of the most appreciated dessert recipes all across. - 25.9707

Souffle Surprise

Place cake in a plate. Tie a double band of 4 inches wide thick butter paper or brown paper around cake. Combine syrup and lemon juice and pour on cake. Let it soak. Dissolve jelly in boiling water and place in refrigerator to set. When jelly is partially... - 42.7497

Gateau Saint Honore

1. Make pastry: Combine flour, sugar and salt in a medium-size bowl; cut in butter or margarine with a pastry blender until mixture is crumbly. Blend in egg with a fork, then knead a few times until smooth. 2. Roll out pastry to a 10-inch round on a lightly... - 44.0313

Riz Al Imperatrice

Rizal Imperatrice is a fruited rice dessert made with gelatin. Flavored with kirsch and apricot jam, the Rizal Imperatrice is prepared with cream and custard and is a baked delight to indulge in. - 43.7301

Easy Chocolate Ganache - Make It With Real Dairy Or Dairy-free

MAKING 1. On double boiler melt chocolate chips. 2. Once the chocolate melts add sugar and stir well. 3. Add egg, stir and cook until the mixture reaches 140 degree when measured with candy thermometer. 4. Stir in vanilla and warm milk/cream. Whisk well. 5.... - 113.813

Peppermint Chocolate Mousse

What flavor do you think of when you think of the Holidays? For fall it’s obviously pumpkin, and for Christmas… peppermint! I love peppermint and anything that has it in it… minus peppermint coffee. That stuff is nasty. Sorry in advance for anyone that... - 117.815

Homemade Chocolate Truffles

Easier than ya think! I'm gifting mine to my family as an early Christmas Treat. Tuck in tissue in cute boxes, add a bow or two and deliver happiness to your loved ones! - 126.919

Gateau Saint Honore

GETTING STARTED 1. Preheat the oven to 400°F. MAKING 2. Take a mixing bowl and sift pinch of salt, and flour onto it. Rub it with half of the butter and lard until the mixture becomes crumbly. 3. Make stiff dough with cold water. 4. Roll out the short... - 45.9269

Chocolate Truffle Recipe: How To Make Soft Ganache And Firm Ganache Truffle

MAKING 1. For the Basic Dark Chocolate Ganache: Pour the cream into a pot and bring to a boil and pour into another bowl with contains the chocolate. Cover the bowl with a plastic wrap and leave aside for 5 minutes. 2. Remove the plastic wrapper and mix the... - 140.821

Frozen Mocha Souffle

Cut off a piece of wax paper long enough to go around a 6 1/2- to 7-inch 1 1/2- to 2-quart souffle" dish. Make a double fold of paper lengthwise and brush with vegetable oil. Fold around souffle dish, extending collar 2 to 3 inches above rim. Tie with string... - 46.619

Pear Tatin

Do you want an easy to make but great in taste Pear Tatin recipe? You will be ever grateful to the European people for sharing this addictive Pear Tatin recipe with the world!. It is an effortless Dessert. Stop ruminating and make this Pear Tatin right now! - 42.9976

Pumpkin Tarte Tatin

To make the dough: In a large bowl, combine the flour and shortening and rub them together with your fingers until the shortening has been reduced to hazelnut-sized lumps. Dissolve the salt in the water. Stir the water into the flour mixture just to form a... - 39.7971

Italian Spumoni

Eggnog Layer: For mold, chill a 2 quart metal bowl in freezer. Stir 1 1/2 pints ice cream just to soften; stir in rum flavoring to taste. Refreeze only till workable. With chilled spoon, spreads quickly in layer over bottom and sides of chilled bowl, being... - 42.1302

Fresh Orange Custard Brulee

Combine cream and milk in double boiler; heat to scalding. Combine egg yolks and sugar in mixing bowl; beat until blended and sugar is dissolved. Add scalded milk mixture to egg yolks mixture gradually, beating constantly. Return mixture to double... - 40.6532

Rosy Cinnamon Apples

1. In medium skillet, dissolve sugar and candies in hot water, stirring; bring to boiling; simmer, uncovered, 5 minutes. 2. Pare and core apples; arrange on side in syrup. 3. Cook, uncovered, over medium heat 10 minutes. Turn apples; cook 10 to 15 minutes... - 30.7328

Festive Chocolate Gateau

Prepare Beaten Sponge Cake. To make filling and topping, beat butter in a large bowl until pale and creamy. Sift powdered sugar with cocoa powder. Beat egg yolks in a medium bowl. Mix in powdered sugar and cocoa powder. Add egg mixture a little at a time to... - 44.2807

Pecan Pralines

1. Line 2 baking sheets with parchment paper. In heavy 3-quart saucepan, combine both sugars, cream, corn syrup, and baking soda, until blended. Bring to boil over medium-low heat, stirring with wooden spoon to prevent scorching. Cook until mixture reaches... - 28.324

Rice Al Imperatrice

GETTING READY 1) In a bowl, soak the candied fruit (mixed peels) in kirsch (or any liqueur or rum or brandy). 2) In a bowl, stir the gelatin in cold water, until softened. 3) In a bowl, cover the rice with the boiling water, allow to stand for 5 minutes,... - 45.6985

Light Fruit Cake

Preheat oven to 300° F. Grease, then line the bottom and sides of a 9"x5"x3" loaf pan with foil; grease foil lightly. Sift flour with baking powder, salt, and spices and set aside. Cream butter until light, gradually add sugar, continuing to cream until... - 45.5388

Grapefruit Tartlets - The Aubergine Chef

In this episode we cover how to make candied citrus peel, par-baked pie dough tartlet shells, and citrus curd. Keep in mind grapefruit peel is very very bitter even candied! So use the zest sparingly, if at all, and the candied zest is mainly a decoration... - 113.643

Quick Creme De Menthe Pie

In a mixing bowl toss together crushed wafers and butter or margarine till well combined. Press crumb mixture firmly onto bottom and up the sides of a 9-inch pie plate; set aside. In a large mixer bowl beat marshmallow creme and creme de menthe with an... - 40.5848

Almond Gateau

Soften the butter in a bowl for 1 minute on HIGH. Add the ground almonds, cane sugar syrup, eggs, 1/4 cup (4 tablespoons) of cognac and cornstarch (cornflour), beating well after each addition. Oil the base and sides of a 6 inch (15 cm) souffle mold (mould)... - 45.2294

Sugared Nuts

1. Combine both kinds of sugar and the sour cream in large saucepan. Cook over medium heat, stirring, until sugar is dissolved. 2. Continue cooking without stirring to 238°F. on candy thermometer, or until a little in cold water forms a soft ball. Remove... - 35.8686

Peppermint Patty Sundae Sauce

This Peppermint Patty Sundae Sauce is way too easy to make and how it compliments your favorite desserts is just awesome and woth experiencing. It is also great to be used as a dessert fondue; so give this Peppermint Patty Sundae Sauce a try and taste the... - 27.3834

Cherry Oat Party Cookies

GETTING READY 1. Preheat the oven to 350 degrees. MAKING 2. Blend shortening and sugar together until light and creamy. 3. Put salt, vanilla and eggs to the mixture and blend well. 4. Add nuts and continue stirring. 5. Sieve flour and soda together and put... - 48.9345

Petit Fours

Petit fours are vanilla flavored cakes baked with flour and eggs. Baked along with milk, shortening, sugar with melted fondant topping, the petit fours can be decorated and served as desired. - 45.939

Charlotte Russe

Lightly oil the bottom of a 1-quart (1-liter) charlotte mold. Pour a thin layer of the lemon gelatin into the mold. When the gelatin is nearly set, arrange the candied lemon slices on top. Pour another thin layer of the gelatin on top. Arrange the... - 46.3937

Gingerbread Boys With Seedless Raisin

Sift flour with salt and ginger and set aside. Melt butter in a large saucepan over low heat, remove from heat and mix in sugar, then molasses. Dissolve soda in hot water. Add dry ingredients to molasses mixture alternately with soda-water, beginning and... - 47.039

Maple Sweetheart

Maple Sweetheart is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Maple Sweetheart and let... - 35.9319


Canapes are ideal to serve with pre-lunch or pre-dinner cocktails. Remove the crusts from the bread, spread with butter and cut each slice into three. Use any of these toppings: A slice of cheese and hard-cooked egg garnished with a walnut. Slices of salami... - 30.5903

Truffle Au Cointreau

MAKING 1 In a pan, add orange juice, zest and sugar;boil for about 2 minutes. 2 In a thick-bottomed pan, add the cream and bring to a boil. Leave for 1 minute. 3 Over moderate heat, add the chopped couverture to the cream, and stir constantly until... - 43.3102

Coffee Layer Gateau

Grease the inside bottom of a 9-inch (23-cm) springform cake pan. Preheat oven to 375°F (190°C). To make cake, beat butter, half the sugar, salt, cinnamon and lemon peel in a large bowl until light and fluffy. Add egg yolks one at a time. Melt chocolate in... - 44.9613

Marron Parfait

GETTING READY 1) In a bowl, add in the candied peel, cherries, currants, sultanas. 2) Mix in the Maraschino or rum. Let the fruits marinate for about 1 hour. Keep turning over the fruits in the marinade every few minutes. MAKING 3) In a heatproof bowl, add... - 45.9182

Strawberry Layer Gateau

Make plain and chocolate sponge cake batters Bake in two 8-inch (20-cm) greased and floured pans 30 to 40 minutes. Cut each cooled cake horizontally into 2 layers. To make filling and decoration, puree strawberries in a blender and place in a medium... - 47.1284

Peppermint Pie

For crust: Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea-size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into... - 42.0703

Creme Praline

GETTING READY 1) In a heavy saucepan, stir all the ingredients for praline powder together until the sugar is dissolved. 2) Heat further without stirring until the mixture acquires a dark amber color. 3) Pour the mixture over a lightly buttered cookie sheet... - 45.8946

Bouche De Marrons Au Chocolate

GETTING READY 1. If you are using fresh chestnuts, cut an X on the flat side of each chestnut. Place it in the saucepan, cover with cold water and bring to boil. 2. Cover and boil gently until tender, for about 15 minutes. 3. Remove pan from heat and let... - 45.6756

Orange Shells Glace

Slice the tops off 8 of the oranges. Using a grapefruit knife, remove sections, holding the fruit over a bowl to catch the juice. Scoop out any remaining pulp with a spoon, then turn shells upside down to drain. Measure 3/4 cup juice; combine with sugar in a... - 38.5797

Cherry Refrigerator Cookies

Cream butter and sugars until light and fluffy: add eggs and beat well. Combine dry ingredients and stir into creamed mixture. Add cherries and nuts. Shape into rolls about 1 1/2 inches in diameter. Wrap in waxed paper or heavy-duty aluminum foil and store... - 42.14

Hazelnut Caramels

1. In heavy 3-quart saucepan, combine sugar, light and dark com syrups and heavy cream. Stir to mix well. 2. Cook over medium heat, uncovered, to 240°F. on candy thermometer, or until a little syrup dropped in cold water forms a hard ball—about 45 minutes.... - 31.0195

Uncooked Chocolate Gateau

MAKING 1) In a heatproof bowl, put the chocolate and stand the bowl over a pan of gently simmering water. Let the chocolate melt. 2) In a separate bowl, put the sugar and eggs and beat well to mix. 3) In a steady stream, pour the melted butter into the... - 42.8963

Peanut Chocolate Dessert

MAKING 1.In a heavy saucepan heat butter and add flour to it. 2.Stir the flour continuously and let it cook for 1 minute. 3.Slowly pour milk in the pan and keep stirring on medium flame until thick and light mixtuer is formed. 4.Add salt, pepper, paprika,... - 44.8736

Strawberry Galette

Preheat oven to 350 °F (180 °C). Butter 8-in (20-cm) springform cake pan. Completely line with buttered waxed paper; set aside.Place eggs in large bowl and add 1/3 cup (75 mL) sugar. Pour in coffee liqueur and beat with electric hand mixer 4 to 5 minutes... - 34.0753

Chocolate Crusted Grand marnier Torte With Spiced Cranberries

For crust: Finely grind cookies, chips, and sugar in processor. Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9 inch diameter springform pan with 2 3/4 inch... - 40.8077

Cinnamon Apple Gateau

GETTING READY 1) Liberally grease a deep, loose-bottomed 8-inch round cake pan. MAKING 2) Into a large heavy-bottomed saucepan, put the apples, lemon rind, cloves, sugar and water. 3) Cook the ingredients, uncovered, over very low heat for about 25 minutes,... - 45.3018

Summer Berry Compote

Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with... - 127.622

Coconut Veloute Cake

–  Preheat oven to 375 °F (190 °C). –  Butter two, 9-inch (22-cm) square cake pans. –  Cream shortening, add sugar, a little at a time, add eggs, one at a time. –  In a bowl sift dry ingredients and add them to first mixture, alternating with... - 40.5285

Chocolate Cherry Layer Gateau

Grease an 8-inch (20-cm) pan. Preheat oven to 375°F (190°C). To make cake, beat eggs, sugar, salt and cinnamon until thick. Sift flour, baking powder and cocoa; fold into mixture with almonds and rum. Turn batter into greased pan. Bake 35 to 40 minutes or... - 45.5136

Chilled Zabaglione Custard With Grand Grand marnier And Amaretti

If there is heaven on earth it can be found when tasting the Chilled Zabaglione Custard With Grand Marnier And Amaretti! Chilled Zabaglione Custard With Grand Marnier And Amaretti is unique and extremely tasty. You just have to try it! - 41.0342

Bûche De Noël (yule Log) Part 1 Of 2

Instructions Preparing the Plain or White Génoise 1. Cover the cooled layer with a clean piece of parchment paper, and then cover the paper with a clean sheet pan 2. Whisk the eggs, yolks and salt in the bowl of an electric mixer. Add sugar in a stream... - 38.9878

Cranberry Floating Island

MAKING 1 In a small saucepan,combine cranberries with 1/4 cup of sugar and water. Heat to boiling, then cook, stirring several times for 5 minutes, or until thickened. Press through a sieve into a small bowl. (There should be 1/2 cup.) Set aside. 2 Separate... - 44.1976

Simnel Cake

Put the fruit, glace cherries, peel, rum and orange juice in a bowl and mix well. Leave to soak for about 15 minutes. Cream the butter and sugar together in another bowl until the mixture is pale and fluffy. Beat in the eggs, one at a time. Sift in the flour,... - 49.0746


Scald milk and cream. Add milk chocolate. Stir until smooth. Add liquor. Set in refrigerator until cool. Candy: Use as is or whip until light. Form centers by hand or with pastry bag in desired shapes. Cool, then dip in melted chocolate. Decorate to your... - 29.9724

Frozen Lemon Frost Souffle

Frozen Lemon Frost Souffle is an amazingly delicious dessert recipe. The effortlessly prepared Frozen Lemon Frost Souffle is a dish that you would love to serve at your party. - 45.7833

Chocolate Souffle Roll

Grease a 15-1/2" x 10-1/2" baking pan and line with wax paper. Grease wax paper; set aside. Preheat oven to 350°F (175°C). In a small mixer bowl, beat egg yolks until very thick and lemon-colored, 5 to 6 minutes. Gradually add powdered sugar, beating until... - 44.1865

Christmas Night Gateau

Prepare Beaten Sponge Cake and cut into 3 layers. To make filling and topping, combine cocoa powder, boiling water and rum in a medium bowl; cool. Warm cranberry jelly; cool slightly. Dissolve gelatin in 3 tablespoons water over low heat. Whip cream with... - 47.0091

Ginger Souffle

Melt butter; blend in flour, salt, and ground ginger Gradually stir in milk. Cook and stir over low heat till thick. Beat egg yolks till thick and lemon colored; gradually add hot mixture to yolks; mix well. Stir in vanilla and candied ginger. Beat egg whites... - 39.5252

Cold Lime Souffle

In a mixing bowl combine the egg yolks and the sugar and beat until light yellow in color. Add the hot milk gradually, stirring constantly. Transfer the contents to a saucepan and cook over low heat until the mixture begins to coat a metal spoon. Do not let... - 40.7332

Citrus Soufflé With Grand Marnier Sauce

Prepare a 1 quart souffle dish with a lightly oiled 1 1/2" wax paper collar. Combine Grand Marnier and lemon juice; sprinkle with gelatin. Let stand until softened. In the top of a double boiler, combine egg yolks, 3/4 cup sugar, orange juice, marmalade, and... - 39.9182


Cut a 9-inch circle from cardboard, and cover with foil. Set the circle on a board near the stove. Have the filled cream puffs close at hand. Cook corn syrup in the top of a double boiler over high heat until candy thermometer reaches hard-ball stage... - 31.2383

Peach And Apple Souffle

Stew the apples in 6 x 15 ml spoons (6 tablespoons) of the peach can syrup until soft. Cool. Sieve or liquidize with the drained peaches. Put the egg yolks, sugar and lemon juice in a heatproof bowl over a pan of hot water and whisk until very thick and... - 32.729

Cold Lime Souffle

Cold Lime Souffle is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Cold Lime Souffle and let... - 36.7062

Frozen Strawberry Souffle

Frozen Strawberry Souffle is an irresistible mouth watering dessert recipe which you would love to serve to your loved ones. Try this Frozen Strawberry Souffle; I bet you will have a huge fan following for this. - 46.0671

French Cream Candy Recipes By Category

French Cream Candy Dish: