The 6 most popular International desserts

Step 1

Set oven to 350 degrees Fahrenheit. Using a pastry blender, combine the flour, pecans, butter, and sugar in a mixing dish. Into a metal 9 x 13 baking pan, pat or press. For 13 minutes, bake. Before adding the subsequent layer, let it cool fully.

Step 2

Combine cream cheese, powdered sugar, and 3 cups of whipped topping in a separate mixing basin. The cover crust is an even layer.

Step 3

Follow the package directions to make the pudding, but use only 3 cups of milk. Over the cream cheese layer, spread evening.

Step 1

Set the oven’s temperature to 350F. Spray nonstick cooking spray in a 9×13 baking dish. Combine dry cake mix and dry instant pistachio pudding in a medium bowl. All of those should be mixed. Then incorporate milk, eggs, and oil. Just enough to blend, and stir. The next step is optional. A few drops of green food coloring are added. 6 to 8 drops, roughly.

Step 2

At about the 25-minute point, check. When finished, a toothpick should easily exit the cavity. Now, when you remove it, it will seem brown. Not to worry. It is green on the inside, and the frosting will still cover the top. The cake should be thoroughly cooled before icing is prepared. Put quick pistachio pudding mix in a mixing bowl to make the frosting. Add 1/2 cup of chilled milk. Stir everything together.

Step 3

Add the thawed whipped topping now. Once more, I added a few drops of green food coloring to enhance the hue of the green. approximately 5 drips.

Step 1

Set oven to 350 degrees Fahrenheit (175 degrees C). Put paper liners in each of the 24 muffin tins.

Step 2

Pistachios and 1/2 cup sugar are blended in a blender until powdered.

Step 3

Sift together in a bowl the all-purpose flour, cake flour, baking soda, and salt.

Step 4

Using an electric mixer, beat 1 cup sugar and 1 cup butter in a big bowl until frothy. Before adding the next egg, fully incorporate the previous one into the creamy butter mixture.

Step 5

Stir milk and vanilla extract together in a separate bowl.

Step 6

Beginning and finishing with the flour combination, whisk the milk mixture and flour mixture in little amounts into the butter mixture until a batter forms. Add the batter to the ground pistachios. Fill each muffin cup with batter until it is about two-thirds full.

Step 7

Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Before removing to cool on a wire rack, let the muffins sit in the cups for 5 minutes.

Step 1

Using a digital scale, weigh each ingredient in the recipe. You cannot, under any circumstances, make macarons using cups.

Step 2

Pulse Almond flour and icing sugar should only be blended for 5 to 10 seconds (no longer since the almonds could get sticky or oily), then they should be combined and measured again using a digital scale.

Step 3

A room temperature egg white should be used for the two 55g halves.

Step 4

Place one of the 55 g egg whites in the whisk attachment-equipped mixing bowl of your stand mixer.

Step 5

The stand mixer should be nearby as you prepare and measure the superfine sugar.

Step 6

One of the 55 g egg whites should be placed in the mixing bowl of your stand mixer with the whisk attachment.

Step 7

You should prepare and measure the superfine sugar while keeping the stand mixer close by.

Step 8

118–120 C (244–248 F) is the temperature at which sugar and water should be brought to a boil.

Step 9

The egg white and fine sugar mixture should have already reached a consistency that is somewhere between frothy and soft peak by the time the syrup reaches 118C–120C / 244–248F.

Step 10

Remove the syrup from the heat when it reaches the proper temperature (118–120°C or 244–248°F) and wait 5–10 seconds for the bubbles to subside.

Step 11

In order to properly integrate the sugar syrup with the meringue, turn up the mixer’s speed to medium and start slowly pouring it down the edge of the mixing bowl. Pour it steadily yet slowly.

Step 12

When the egg white develops shiny, sticky, sort of stiff peaks and feels somewhat chilly to the touch when you touch the bowl, increase the mixer speed to medium-high.

Step 13

Mix the remaining 55g of egg white with the almond and icing sugar mixture while whipping the meringue.

Step 14

Keep an eye on the meringue in the interim and check its consistency occasionally.

Step 15

Let’s move on to the macaronage stage of this macaron recipe after you have your stable meringue and marzipan paste prepared.

Step 16

Gently fold the meringue in thirds into the marzipan mixture, making sure each addition is thoroughly mixed before adding the next.

Step 17

When it comes to folding, it is a unique one: The first third involves loosening the marzipan, the second third involves starting the macaronage process and slightly pushing out the air, and the last third involves fine-tuning the consistency to the desired stage, which is not too runny, not too thick, but the ribbon stage.

Step 18

Make sure to check the consistency of the macaron batter every few seconds after adding the final third of the meringue.

Step 1

Set oven to 350 degrees Fahrenheit (175 degrees C). Prepare two 9 x 5-inch loaf pans with oil and flour.

Step 2

Cake mix, eggs, water, oil, pudding mix, sour cream, cherries, and food coloring should all be combined. Pour into the prepared pans. Combine sugar and cinnamon in a small bowl. Top the loaves with the mixture.

Step 3

Bake the mix for 45 minutes.

Step 1

Use a processor to finely ground 1 cup of pistachios and 1/4 cup of sugar. In a heavy, large saucepan, bring the milk and the ground pistachio mixture to a boil. Get rid of the heat. Add almond extract and blend.

Step 2

In a medium bowl, combine the egg yolks with the remaining 1/2 cup sugar. Whisk the heated milk mixture in gradually. Put the custard back in the pan. Cook over low heat for about 10 minutes, stirring regularly until custard thickens and forms a path on the back of the spoon when a finger is drawn over it (do not boil). Pour through a wide bowl. for 2 hours or so to chill completely.

Step 3

Adding 1 cup of whipping cream and chopped pistachios to custard improve it. Process the mixture in the ice cream maker according to the manufacturer’s instructions. After putting it in a container, freeze. Making ice cream up to three days in advance is possible.