Rolled on thinnest setting of pasta machine

New York Times recipe. This has landed in my Top 5 favorite desserts/cakes I’ve baked and I’ve baked it six times so far this year. I love the contrast between the sweet cake and the tart of plums together so much. Really good combo

After dinner at Azul Historico, I was too full for a regular dessert. But I wanted chocolate. They do a chocolate beverage with a choice of the 4 chocolates above, OR all 4 combined! Being the dillitente that I am, I choose all 4 - the chef's special.

The server boils water and warms a large ceramic cup. Then he added 4 HEAPING tablespoons of the mix l4 chocolate mix into this wooden mortar, added boiling water, and used a wooden pestle with ridges to thoroughly mix it. He emptied the ceramic cup, poured in the chocolate drink and presented it.

It had strong floral notes, and the chocolate was deep and layered, only slightly sweet. It was transformative.

Link to the recipe I followed at Preppy Kitchen. https://preppykitchen.com/peanut-butter-bars/

You finish your meal, look at the dessert menu, and suddenly have to decide whether one small plate is worth the extra money. Sometimes it's amazing, sometimes you regret ordering it. What's the most disappointing or surprisingly good restaurant dessert you've had?

😸👍

Comment for recipe

These are soft mango-colored crepes filled with whipped cream and fresh mango.

I love the contrast between the delicate crepe, fluffy cream, and that big juicy piece of mango in the center.

Would you eat these as dessert, afternoon tea, or both? 😄

Mango Pancakes

Ingredients:

2 ripe mangoes

90 g flour

8 g tapioca flour

20 g sugar

½ tsp vanilla extract

2 eggs

260 g milk

30 g butter

¼ tsp salt

Chantilly Cream:

300 g heavy cream

30 g sugar

½ tsp vanilla extract

Instructions:

Let’s start with the filling. In a bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium speed until soft peaks form and you can see light trails. Transfer the whipped cream into a piping bag and chill it in the refrigerator.

In another bowl, add flour, tapioca flour, sugar, and salt. Crack in the eggs and pour in the vanilla extract. Mix gently while gradually adding milk until the batter is smooth and lump-free.

Add a few drops of food coloring if you like and mix well. Strain the batter to remove any lumps, then stir in the melted butter.

Lightly oil a small pan and wipe off any excess with a kitchen towel. Pour in a thin layer of the batter, swirling gently to spread it evenly. Cook over low heat until the surface looks dry and set, then lift the crepe carefully. Let each crepe cool completely, separating them with plastic sheets to prevent sticking. Repeat until all the batter is used.

Slice the mangoes to your preferred size. To assemble, place one crepe on a clean surface, pipe whipped cream in the center, and top it with a slice of mango.

Add a bit more whipped cream to cover the mango completely, then fold the crepe like an envelope). Arrange the pancakes in a container, cover, and chill in the fridge. Serve cool and enjoy the soft crepe, fluffy cream, and sweet, juicy mango in every bite!

For more detailed recipe, please go to: Mango Pancakes

​Made a batch of traditional Algerian Baklava today. Unlike commercial pastries made with store-bought phyllo dough, authentic Algerian baklava relies on handcrafted dough stretched paper-thin with cornstarch, layered precisely with rich ghee or clarified butter (smen).

​The filling is a fragrant, coarse blend of almonds and walnuts lightly spiced with cinnamon and scented with orange blossom water. After baking to a deep golden perfection, every piece is drenched right out of the oven in warm, honey syrup infused with orange blossom.

​Ingredients:

​Pastry & Fat: All-purpose flour, melted ghee (or smen), cornstarch, pinch of salt, and water.

​Nut Filling: Coarsely ground almonds and walnuts, granulated sugar, ground cinnamon, and orange blossom water.

​Syrup & Finishing: Pure honey, clarified butter, and a splash of orange blossom water.

​Quick steps:

​Prepare the Dough: Mix flour, melted ghee, salt, and water into a smooth dough, then let it rest for 30 minutes.

​Make the Filling: Combine the ground almonds, walnuts, sugar, cinnamon, and a tablespoon of orange blossom water.

​Roll the Layers: Divide the dough into 14 balls, rolling each into an ultra-thin, see-through sheet using cornstarch.

​Assemble: Layer 7 brushed dough sheets in a buttered pan, spread the nut filling evenly, and top with the remaining 7 brushed sheets.

​Cut and Bake: Score into traditional diamond shapes, top each piece with a whole almond, bake at 180°C (350°F) for 45–50 minutes until golden, and drench immediately with warm honey syrup.

​For the full printable recipe with extra tips, see my comment below.

this lowkey too sweet ngl 😭 the cranberries offset some of the sweetness though. :))) just wanted to share