Blog.EmealsForYou

Recipe of the Week – Miniature Desserts

May 4, 2009 at 9:53 am 2 comments

(From The Dessert Collection at emealsforyou.com)

This is one of those post you read if : you like looking at the food photos in magazines, you are looking for some dessert ideas for graduation or you are a food nutcase, like me, who likes to cook and a little more work doesn’t faze you.  Making one dessert from scratch is crazy; making several desserts is just beyond that.

The top tray is made up of miniature carrot cakes, flourless chocolate cakes, pine nut baklava, lemon tarts, cannolis and swan profiteroles.  All of these recipe can be found on emealsforyou.com.  I make the basic recipes, only in miniature.  The purpose is to allow for a special presentation and give the guests many dessert options, you can never have too many dessert options.  The swans, by the way, are profiteroles with the top 1/3rd cut off and then cut into halves for the wings, with the neck and head made by drizzling an “S” of batter onto the cookie sheet.

The bottom tray is miniature cannolis, I buy them at the market and cream puffs and eclairs.  Again, all of these recipes are available on the website.  Just make the desserts miniature.

When I make these desserts my wife says I am nuts, then she enjoys them with everyone else.  Take the extra time and effort and get a huge WOW! when you bring in the trays.  As a fun aside, watch people ignore the swans as they don’t want to eat anything that looks that delicate.

Cannoli

Have all ingredients at room temperature. Reserve 1 Tb of the powered sugar. Combine the remaining sugar, mascarpone cheese and cinnamon in a bowl. Mix thoroughly, add the chocolate chips and mix. Add just enough of the half and half to make a peanut butter consistency. Using a pastry bag fill the cannoli shells from each end. Sprinkle with the reserved powdered sugar.

Entry filed under: Dessert. Tags: cannoli, desserts, flourless chocolate cakes, graduation desserts, graduation ideas, mascarpone, miniature desserts, pine nut baklava, swan profiteroles.