She Said “Yes” Dessert Buffet

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Three tiered plates

Shortbread Cookies with Strawberry Butter

We used store-bought shortbread cookies and spruced them up with a delicious strawberry butter.  The garnish was a sliced strawberry cut into the shape of a heart. Perfect!  The strawberry butter is easy and makes the cookies extra impressive!

First, you’ll need approximately 7 strawberries.  Slice them and trim the slices into the shape of a heart.   Set the strawberry “scraps” aside.

For the strawberry butter, mix together 2 tablespoons powdered sugar, 1/2 cup softened butter and the strawberry “scraps” with a an electric blender.

Spread each shortbread cracker with the strawberry butter and top with a strawberry heart.

She said yes longview

Mousse cups 2

Chocolate Cups

Very small balloons (water balloons work well)
Chocolate candy coating
 
STEP 1
Melt the chocolate candy coating in a microwave or over a double boiler. Be sure to use only tempered chocolate so the bowls hold their shape after they’ve cooled.
STEP 2
After chocolate is melted, set aside to cool slightly.
STEP 3
Blow up the balloons, according to the desired size of the cups. We recommend you blow up some extra balloons to allow for breakage.
STEP 4
Cover a baking sheet with wax paper or parchment paper.
STEP 5
Hold each balloon by its knot and carefully dip the bottom in the chocolate. Dip slowly to allow the balloon to adjust to the temperature of the chocolate. Dip it until the chocolate is the desired depth for the bowls.
STEP 6
Carefully set the chocolate-covered balloons on the lined baking sheet.
STEP 7
Allow the balloons to set in room temperature until the chocolate hardens completely.
STEP 8 
We recommend you refrigerate the tray of balloons for at least 30 minutes.  This will make it easier to remove them from the tray.
STEP 6
After the chocolate balloons are completely hardened, gently press the sides to break the seal between the balloon and the chocolate. 
STEP 7
Hold the balloons below the knot and gently cut a slit above your fingertips in order to control the flow of air as it releases.
STEP 8
Slowly release the air from each balloon and continue to separate the balloon from the chocolate. 
STEP 9
Fill chocolate cups with mousse.  Garnish as desired (we used raspberries).
Chocolate Mousse
4 egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
1 cup (6 ounces) semi-sweet chocolate chips
 
STEP 1
Using an electric mixer, beat egg yolks in a small bowl for approximately 3 minutes, until they thicken and become lemon colored.
STEP 2
Gradually beat in sugar 
STEP 3
In a 2-quart saucepan, heat 1 cup of the whipping cream until hot.
STEP 4
Slowly pour in half the hot whipping cream into the egg yolk mixture.
STEP 5
Pour egg yolk mixture back into saucepan with the remaining hot whipping cream.
STEP 6
Cook mixture over low heat for 5 minutes, stirring constantly, until mixture thickens. Do not boil.
STEP 7
Add chocolate chips and stir until melted.
STEP 8
Refrigerate for approximately 2 hours, stirring occasionally.
STEP 9
Using an electric mixer, beat the remaining 1 1/2 cups heavy whipping cream in a separate bowl until stiff peaks form.
STEP 10
Fold chocolate mixture into whipped cream.
STEP 11 
Pipe or spoon mixture into chocolate cups.

Chocolate Eclairs

1 cup all-purpose flour
4 eggs
½ cup butter
1 cup water
¼ teaspoon salt
1 large (5.1 ounces) box of vanilla pudding and pie filling (not instant), cooked and cooled
1 can dark chocolate frosting
STEP 1
In a medium saucepan, melt the butter in the water
STEP 2
Add salt and flour, and stir until a sticky batter is formed
STEP 3
Beat in the eggs, one at a time, stirring until the batter is smooth
STEP 4
Using a pastry bag with a star tip, pipe small lines of dough onto a cookie sheet
STEP 5
Bake for 10 minutes at 425 degrees
STEP 6
Reduce oven heat to 350 degrees and bake for an additional 20 minutes
STEP 7
Turn off the oven and remove eclairs.
STEP 8
Using a wooden skewer or toothpick, poke a hole through the ends of each eclair to allow them to dry out on the inside
STEP 9
Return eclairs to oven (oven should be off) until they have completely cooled
STEP 10
Pipe vanilla pudding into eclairs and set aside
STEP 11
Fill a pastry bag with the chocolate frosting
STEP 12
Using a leaf tip, frost the tops of the eclairs
STEP 13
Refrigerate until ready to serve
NOTE: Eclairs can be frozen and filled at a later time.
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