Chocolate/liquorice Dessert with Douglas Spiik
Life without a nice dessert would just be all salad and no fun. And life's too short for that. That's why we think that you should try Douglas new dessert… <
Almond tarte
A really nice traditional treat <
Macarons
the experience of this macaron is like eating springtime. Put another way, one might say that Vivaldi’s Primavera revs into full orchestral mode right… <
Caprese dessert
Chef Johannes Hagemann makes Caprese salad as a dessert <
Molecular wonders with Douglas Spiik
One of Sweden's leading experts in molecular gastronomy, Douglas Spiik, shows in this video how to create an outstanding molecular dessert with raspberry… <
Magdalenas Larsson award winning pastry
If you think making macarons is a challenge, maybe you should stay clear from this amazing award-winning cake. It's made in five layers, with almond sponge… <
Profito rolls
Profito rolls are crispy paté choux with pastry cream and caramel. It's simply delicious to be enjoyed together with a hot cup of tea. <
Chocolate dream
No wonder it's called Chocolate dream. If you often dream of chocolate, this is the cure! It's simply dreamicious! <
Mathias sourdough bread
Mathias sourdough bread is anything but a sour experience. Lovely crisp on the outside, sweet and perfect texture and chewiness on the inside (of course… <
English bun
An english bun wouldn't be any fun without the butterraisins, candied oranges, ginger and icing on top. In fact, it wouldn't be an english bun at all. <
Chocolate brioche
Pastry chef Mathias Fritzdorf at Systrarna Delselius pastry shop knows how to make a really nice chocolate brioche. Check it out! <
strawberry brioche
Pastry chef Mathias Fritzdorf at Systrarna Delselius pastry shop knows how to make a superb strawberry brioche. When the strawberry season is on, you know… <
Queens apple
Sorry, this entry is only available in Russian and Svenska.
Caramel amaretto mousse
chocolate sponge 350 gram butter 350 gram sugar 150 gram flour 2.8 l eggs 4 cup melted dark chocolate mix  butter, sugar and flour. mix the melted chocolate…
mocka parfait with sabayonsauce
MOCKAPARFAIT Strong coffee 4 cups whipping cream, 200g castor sugar 1 cup water 100 g egg yolk Whisk together sugar and egg yolks in saucepan. Whisk until…
Princess cake
Ingress Ingredients Sponge 5 cups of eggs250 gram castor sugar200 gram plain flour50 gram cornstarch3 gram of baking powder Pastry cream 100 gram caster…
Glace au four cherrie
Sugar syrup for sorbet 2 1/2 cups water 340g caster sugar 60 g glucose Mix all ingredients together in a saucepan and bring to a boil. Boil. Allow to cool…
Vanilla ice cream
vanilla ice cream 125 g of cream 3 egg yolks 50g caster sugar 125 g of milk 1 vanilla pod Simmer all ingredients. Warm to about 70 degrees. Stir constantly…
Sponge
Sponge is the base in the majority of sugarbased and creamcovered cakes. Learn how to bake a professional sponge that never fails you.
Mascarpone orange dessert
mascarpone ice cream 75 g of cream 50 g mascarpone 3 egg yolks 50g caster sugar 125 g of milk 1 vanilla pod Simmer all ingredients. Warm to about 70 degrees.…
Brandy truffle petit fours
Brandy truffle petit fours form the perfect ending to a full course meal, especially following a meat dish. A small glass of dry dessert wine or even a port…
Tua pastry
A Tuabakelse literally melts in your mouth. Fresh whipped cream, homemade raspberry jam and a thorough pate choux pastry.
Raspberrymousse with basilcream
raspberry mousse gel 3 cup raspberry puree 300 g sugar boil add 3 gelantinblag Italian meringue 500 g sugar 2.5 cups water Cooked to 120 degrees celsius…
Chocolate mousse with vanilla
sponge 350 g butter 350 g sugar 150 g flour 2.8 dl eggs 4 cup melted dark chocolate mix  butter, sugar and flour. mix the melted chocolate and eggs stir…