three component dessert?

Question

I have my final in Baking & Pastry coming up, and I need a dessert with atleast three components. Atleast one component has to be baked... I have no idea what to do. I'm looking for any ideas, just keep in mind I am NOT good with pie crust. ANY suggestions would be greatly appreciated!

Also, this is a "beginner" class, not there's no like pulled sugar going on and stuff like that.

Answer 1

You could make little cups out of filo dough or some type of pastry, fill them with a cream cheese or custard type filling and top them with berries and whipped cream.

Answer 2

1

Answer 3

I'm a little lost with the "three component" thing, but here is a dessert that my family and guests love:

1 graham cracker crust (you can use graham cracker crumbs, melted butter, a tsp of sugar and a dash of cinnamon for this. Press in pie pan and bake for a few minutes. Remove and cool)

1 can Eagle Brand Milk
1 carton Heavy Whipping cream
1/3 cup fresh lemon juice
1 tsp vanilla
1 tsp almond extract
1 can cherry or raspberry pie filling

Whip cream, adding extracts as you are whipping. Blend Eagle Brand Milk with lemon juice and stir until thickened. Fold whipped cream into milk mixture and pour into pie crust. Top with pie filling and chill for several hours. Yummy!

Answer 4

How about apple crumble served with cream or ice cream and some berries .....uumm maybe pureed strawberries or even custard.That should give you 3 easy components.
Crumbles are very easy-I dont know if u need a recipe but any basic recipe book should have one.
Regards,
gd

Answer 5

The world's greatest dessert. "Fat Man's Misery"

Their is the crust that is like crumbled shortbread cookies. (very easy to make)
Then there's a layer of a creme cheese and powered sugar mixture.
Followed by a layer of chocolate pudding.
All topped with Cool Whip.
If you want the recipe, just add an additional comment to your question and I'll send it to you.

Answer 6

EASY CHOCOLATE LAYERED DESSERT

1 c. flour
1/2 c. butter
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 lg. pkg. instant chocolate pudding
3 c. cold milk
1/2 c. chopped pecans

Mix first 3 ingredients as for pie crust. Press in bottom of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. Blend cream cheese and powdered sugar. Add whipped cream and mix well. Spread on cooled crust.
Mix chocolate pudding and cold milk until well blended. Pour over cream cheese layer, refrigerate until firm. Spread remaining frozen whipped topping over pudding layer. Sprinkle with 1/2 cup chopped pecans. Refrigerate until ready to serve.

Answer 7

Cherries ketaifa
Carefully pull the ketaifa apart and divide it between 2 dark sheet pans which are buttered. With your fingers work 1/4 Lb clarified butter into it and make it into some nice swirls.
Chop whole almonds unblanched, and sprinkle on top. If they are too small they will burn , too big and they wont be toasted. each nut 4-5 pieces is about right. I like to rub them between my hands to smooth the sharp edges.You can rub some spice in but just a little. Bake for a short time until golden. Use your nose. Oven is not hot about 325 F. and the time is short 10-15 or so minuites as I recall. Watch carefully. You want it golden not brown. Clarified butter gives better results.
Make a batch of creme Patissiere:
******you must double this amount to use up a whole box of ketaif******
This method works in a home kitchen . If you are on a commercial range use a double boiler. otherwise the heat will burn this custard. or ~ WHATEVER METHOD YOU'VE BEEN TAUGHT
Yield 3 cups
2 Cups whole milk
4 Yolks ( super fresh!)
1/4 C sugar,
1 teaspoon vanilla ,
1/4 cup corn starch(Fresh a MUST!)
Combine Yolks and sugar and vanilla beat with a rotary mixer until it spins a ribbon. Add the cornstarch and beat in until smooth.
Bring the milk up to a boil in a pan that accomodates a wisk,only a few wires,light . A non pitted 2 quart pan will do. Slowly add the hot milk beating constantly with the wisk. Stop and scrape the corners with your custard spatula. Keep it moveing while you bring the heat up. Once it comes to a boil it will set up in about 3 seconds. Turn off the heat and beat it smooth with the wisk. Drop in a pat of butter and add a dash of salt. (Cognac, kirsh, almond flavors also work .But I don't. ) Smooth the top with the end of a stick of butter or lay across a sheet of plastic .
Set that aside to cool or you can eat this dessert warm if it's winter and your a skiier. This is high calorie winter active food. Don't serve this in the tropics, in the summer.
One pound Cherries.
I like to make a syrup with the juice from the can and flavor it with a little pinch of spice. I have combined canned and frozen. Fresh are out of season for this winter dessert. It's a pantry/freezer item. Sugar is to taste but you can get it too sweet. I use a few grains of cloves and some cardamom and a bit of orange rind. It's like perfume so keep it subtle. Make sure the spices are fresh too. Scent the syrup and add the cherries to it and cook it gently a minuite more . Try not to cook the cherries. Just until the syrup is glossy and heavy. There is no improvement in continued cooking.
The ketaif is on two pans. You cut the sheets into squares and make a sandwich . Cut them carefully into squares with a chefs knife right on the pans. Lift them carefully. I use carbonised pans so they brown golden and buttery. My portions are huge . Each piece about 4 -1/2 inches square! (school chefs will scold you for too big! ) I recall they meet the edge of a small salad plate. That makes it a meal --not dessert-- for most folks.
Put one square on each plate . Divide the double batch of custard and portion on each piece of pastry. You can use a pastry bag alright. Drizzle some syrup artistically on the custard. Place the top layer, a bit of custard and put cherries on top.
I like to serve this warm to a few of my friends with hot coffee.

Answer 8

How about making a tuille cookie with a chocolate mousse and raspberry sorbet. or what would be nice is getting a 3" mousse mold, layering it with the chocolate mousse and raspberry sorbet, about 2 layers of each one then put the tuille sticking out of it.

I just got finished with baking and pastry school, if you need any recipes just email me [e-mail]

Answer 9

How about trifle - baked sponge, fresh fruit salad, hand made custard, topped with whipped cream. Some fancy decoration on the top and it looks great - tastes great as well.