Sweet & Simple: 10 Classic Desserts
Nick Malgieri
Class Preview
0:52
- In-depth Instruction; over 124 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Blueberry Cobbler
10:22
Meet your instructor, acclaimed pastry chef and culinary instructor Nick Malgieri, and preview the easy and elegant desserts you'll make in this class. Discover how each dessert highlights a different cooking technique to expand your repertoire and skills. Then, learn to make a blueberry cobbler with a homemade crumb topping. Nick shares his secrets for making a fluffy and crisp crumb topping, and offers variations for subbing in your favorite fruit.
Custard Desserts
20:41
Discover how doable crème brûlée is as Nick takes you through the process of making the custard and offers professional tips for straining and baking it in a water bath. Then, learn to create that famous caramelized top, using a blowtorch to achieve that quintessential sugary crunch. Next, expand on your custard skills as you re-create the bread pudding from a bygone legendary New York restaurant. Learn what type of bread works best and how you can make this delight ahead of time.
Puddings
19:21
Add puddings to your repertoire as you learn to make a comforting and delicious stirred chocolate pudding and a sophisticated baked butterscotch pudding. First, master the technique of liaison, in which you mix hot liquid with eggs and starch to create a rich and dense chocolate pudding. Gather tips for making sure your pudding is free of lumps and doesn't form a skin. Then, learn how to tell when you've got perfect beurre noisette, or browned butter, the key flavor in creamy butterscotch pudding, as you make and bake this decadent treat.
Mousses
18:44
Take things in a lighter direction as you learn two different techniques for making mousse. First, learn to heat and whip egg whites as you create a fluffy Swiss meringue. Fold the meringue into a mixture of melted chocolate and cream for a delicious and simple chocolate mousse. Then, master the light and delicate flavor of lemon mousse as Nick demonstrates how to make a sabayon, which is made from whipped egg yolks flavored with sugar and lemon juice and thickened with gelatin.
Frozen Desserts
13:42
Discover how to make a light and fluffy frozen soufflé that will leave guests wondering how you did it! Infuse whipped cream with liqueur to add dramatic flavor. Master making a traditional egg foam, which gives your frozen treat its body and lush texture. Learn Nick's tips for finishing your sweet treat like the pros do and how to serve this airy make-ahead dessert.
Chocolate Cakes
25:51
Dive into decedent, delicious chocolate as you master two of the most popular chocolate desserts on fine-dining menus: chocolate mousse cake and molten chocolate cake. Nick shares his personal recipe for his flourless mousse cake, perfected during his decades-long career. You'll learn the proper technique for melting chocolate, baking your cake and releasing it from the pan. Then, advance your baking skills as you learn the secrets to making molten chocolate cake. You'll be amazed how you can replicate Nick's results at home, every time. Top your molten cake with crème anglaise, a traditional strained custard-style sauce made of sugar, egg yolks and milk and flavored with vanilla.
Strawberry Trifle
14:30
Let your creative side shine as you create your final dessert, the tremendously impressive trifle. Make light and moist sponge cake, the basis of this playful indulgence. You'll learn how to make a traditional rich English crème, the thick custard used in your trifle. Layer in the components of your masterpiece: cake, syrup, cookies, fruit, custard and whipped cream, and discover how many variations of this dessert you can make!
Create no-fuss desserts with guidance from award-winning pastry chef and cookbook author Nick Malgieri. Start with warm, crisp blueberry cobbler and classic crème brûlée with a perfectly caramelized top. Bring elegant pudding back into fashion with a stirred chocolate variation and sophisticated baked butterscotch, and do it all lump-free! Moving on, lighten up with chocolate or lemon mousse and get tips on whipping up the perfect Swiss meringue base. Then, embrace a make-ahead frozen soufflé and infuse whipped cream with liqueur for a fun twist. Get Nick’s personal recipe for decadent flourless mousse cake and create crème anglaise to top a rich molten chocolate cake. Finally, make a show-stopping trifle, complete with moist sponge cake and English crème, a delectably thick custard.
Nick Malgieri
Nick Malgieri is an award-winning pastry chef and cookbook author, as well as a Certified Culinary Professional. He has written many cookbooks, including the IACP Award-winning Chocolate: From Simple Cookies to Extravagant Showstoppers and the James Beard Award-winning How to Bake. He is the director of the baking program at the Institute of Culinary Education in New York City and frequently serves as a guest teacher around the country.
Bonus materials available after purchase