best hand cream set

THE BEST CROISSANT BREAD PUDDING

The Ultimate Croissant Bread Pudding! This recipe takes bread pudding to a whole new level—it’s hands down the best I’ve ever made! The buttery, flaky croissants create a melt-in-your-mouth texture that’s pure perfection. Drizzled with rich caramel buttermilk syrup, this dessert is irresistibly indulgent and absolutely unforgettable!

INGREDIENTS

For the Bread Pudding:

  • 10 large croissant rolls, cut into 1-inch pieces (Sam’s Club Bakery works great!)
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 1 teaspoon cinnamon

For the Brown Sugar Buttermilk Syrup:

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

INSTRUCTIONS

Step 1: Prepare the Bread Pudding

  • Spray a 9×13-inch baking dish with cooking spray.
  • Spread the croissant pieces evenly across the bottom of the dish.
  • In a medium mixing bowl, whisk together milk, heavy cream, sugar, brown sugar, eggs, vanilla, and cinnamon until smooth and well combined.
  • Pour the mixture evenly over the croissants, ensuring they’re fully soaked.
  • Cover the dish with foil and refrigerate for 1 hour to let the flavors meld.

Step 2: Bake the Bread Pudding

  • Preheat the oven to 350°F (175°C).
  • Remove the foil and bake the bread pudding uncovered for 35-40 minutes, or until the top is golden and the custard is set.

Step 3: Make the Brown Sugar Buttermilk Syrup

  • In a medium saucepan over medium heat, combine the butter, brown sugar, and buttermilk. Stir constantly until the mixture comes to a boil.
  • Continue cooking for 2 minutes or until the sugar is fully dissolved.
  • Remove from heat and stir in the baking soda and vanilla.

Step 4: Serve

  • Drizzle the warm syrup generously over the bread pudding before serving.

NUTRITION (PER SERVING)

  • Calories: 474kcal
  • Carbohydrates: 55g
  • Protein: 6g
  • Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 108mg
  • Sodium: 297mg
  • Potassium: 174mg
  • Sugar: 43g
  • Vitamin A: 986IU
  • Calcium: 107mg
  • Iron: 1mg

Enjoy this decadent, buttery dessert that’s perfect for any special occasion!

STRAWBERRY CREAM CAKE

Indulge in this incredibly moist and fluffy strawberry cream cake, bursting with the fresh, vibrant flavor of strawberries. A dream dessert for lovers of cloud-like cakes, it’s layered with velvety whipped cream, juicy fresh strawberries, and luscious strawberry jam. Every bite is a heavenly delight that will have you craving more!

EQUIPMENT

  • 2 8-inch pans (use regular aluminum pans; avoid non-stick pans)
  • Parchment paper for lining pans
  • Stand mixer with whisk attachment or hand mixer
  • Mixing bowl
  • Whisk
  • Spatula
  • Toothpick
  • Knife
  • Offset icing spatula

INGREDIENTS

Chiffon Cake

  • 6 egg yolks
  • 56 g (¼ cup) granulated sugar
  • ½ teaspoon salt
  • 85 g (⅓ cup) milk
  • 56 g (¼ cup) oil
  • ½ teaspoon vanilla extract
  • 113 g (1 cup) cake flour
  • 6 egg whites
  • 56 g (¼ cup) granulated sugar

Fillings

  • 10–12 medium fresh strawberries
  • 100 g (⅓ cup) strawberry jam

Whipped Cream

  • 396 g (1 ⅔ cups) heavy cream
  • 30 g (2.5 tablespoons) granulated sugar

DECORATIONS

  • Fresh strawberries (or any topping of your choice)

Note: For the best results, use a scale to measure ingredients. Recipes are designed with weight-based measurements (grams/ounces). Cup measurements (US customary) are provided for convenience.

INSTRUCTIONS

Step 1: Bake the Chiffon Cake

Preparation:

  • Line the bottoms of two 8-inch round pans with parchment paper.
  • Preheat the oven to 300°F (149°C).
  • Sift the cake flour and prepare a bowl of hot, simmering water.

Making the Batter:

  • In a large bowl, whisk the egg yolks, granulated sugar, and salt until pale and airy.
  • Add milk, oil, and vanilla extract to the yolk mixture, whisking until smooth.
  • Gradually add the sifted cake flour, mixing until no lumps remain.

Making the Meringue:

  • Whip the egg whites in a stand mixer until bubbly (similar to foamy shampoo).
  • Gradually add granulated sugar and whip until the meringue forms soft peaks.

Combining:

  • Fold half of the meringue into the yolk mixture with a whisk until partially combined.
  • Add the remaining meringue and gently fold with a spatula until fully incorporated. Avoid overmixing.

Baking:

  • Pour the batter into the prepared pans. Smooth the surface with a toothpick and tap the pans to remove air bubbles.
  • Place the pans in a larger pan filled with hot water (water bath) and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Gently invert the pans, remove the cakes, and cool on a wire rack.

Step 2: Prepare the Fillings

Fresh Strawberries:

  • Slice strawberries into large pieces, pat dry, and refrigerate.

Strawberry Jam:

  • Use homemade or store-bought jam. Ensure it’s thick to prevent leaks during frosting.

Step 3: Make the Whipped Cream

  • Whip heavy cream and granulated sugar until soft peaks form for the final coat.
  • For the crumb coat, whip half the cream until firmer for better structure.

Step 4: Assemble the Cake

  • Spread strawberry jam on the first cake layer, leaving a ½-inch border around the edges.
  • Arrange fresh strawberry pieces over the jam and top with whipped cream, filling gaps and leveling the surface.
  • Add the second cake layer, browned side down.

Crumb Coat:

  • Apply a thin layer of whipped cream to seal the cake and fillings.

Final Coat:

  • Spread the remaining whipped cream evenly over the top and sides.

Decorate:

  • Garnish with fresh strawberries or any desired toppings.

Enjoy your beautifully layered strawberry cream cake!

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