The Most Challenging Desserts to Master

Video most difficult dessert to make

Who doesn’t enjoy indulging in delectable desserts? They’re not only sweet and delicious but also a wonderful way to treat yourself after a long and tiring day. While there are countless dessert options to choose from, such as ice creams, creme brulee, and cakes, today we want to explore a different category of desserts – the more luxurious ones, specifically the most difficult ones to make. When we say “luxurious,” we don’t mean that the ingredients are exceptionally expensive or hard to find. These desserts are considered luxurious because they demand genuine skill, dedication, and a knack for baking.

Challenging Dessert Recipes

1. French Macarons

Almost everyone appreciates how delightful macarons can be, but very few know that they’re also one of the most challenging pastries to make. We’re here to present you with a “simplified” recipe for macarons, although it’s debatable whether any macaron recipe can truly be simple.


  • 170 g of icing sugar
  • 150 g of ground almonds
  • 120 ml of egg whites (divided into two batches)
  • 170 g of granulated sugar
  • Half a teaspoon of red food coloring


  • 120 g of double cream
  • 110 g of finely chopped dark chocolate
  • 30 g of soft unsalted butter
  • 80 g of raspberry jam

To start making the most challenging pastry, place the icing sugar and almonds in a food processor and pulse until finely combined. Remove any larger particles and transfer the rest of the mixture to a large bowl. Add the first batch of egg whites (60 g) to the almond mixture and mix until a thick paste starts to form.

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Now, take a clean heat-proof pan and crack the second batch of eggs into it. In a separate small pan, combine 60 ml of water and granulated sugar, and bring it to a boil over medium heat. Use a sugar thermometer and wait until it reaches 110 degrees Celsius. With an electric whisk, start beating the hot egg whites at high speed until the temperature rises to 119 degrees. At this point, slowly pour the syrup into the mixer bowl, avoiding the whisk. Continue whisking until the mixture cools down slightly; the bowl should feel warm to the touch, but not too hot. Add the food coloring and whisk a little longer.

Fold the meringue into the almond mixture, being careful not to overmix. The perfectly prepared batter should fall from the spatula in a thick line, for about 30 seconds.

Preheat the oven to 175 degrees Celsius. Line three baking sheets with parchment paper. Transfer the batter to a piping bag and hold it vertically over the tray. Pipe rounds, approximately 2-3 centimeters in diameter, onto the baking sheets. Allow the batter to rest for about 30 minutes – a crucial step in the process.

Bake the macarons for 15 minutes. Despite being a challenge to bake, hold on tight. Slide the parchment onto the work surface and let the macarons cool for a while before gently lifting them off the paper.

Now, let’s prepare the filling. Place the cream in a small pan and add the chopped chocolate to a separate bowl. Bring the cream to a boil and pour it over the chocolate. Let it sit for a few minutes, then stir until smooth. Add the butter and continue stirring until the mixture thickens. Transfer the chocolate mixture to a clean piping bag and pipe it around the edges of the macarons. Fill the centers with raspberry jam and place another macaron shell on top.

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Leave the assembled macarons in the refrigerator overnight. They not only gain flavor but also a more substantial texture. Despite being some of the most difficult desserts to make, they’re also among the most popular.

2. Plum Pudding

Here’s an exquisite dessert idea hailing from the UK – plum pudding. This local delicacy is anything but easy to prepare. In fact, amongst all puddings, it’s considered one of the most challenging desserts.


Fruit Mixture (to be made at least 4 days ahead):

  • 1 pound of seedless raisins
  • 1 pound of sultana raisins
  • Half a pound of currants
  • A cup of sliced citron
  • A cup of chopped candied peel
  • A teaspoon of cinnamon
  • Half a teaspoon of mace
  • Half a teaspoon of nutmeg
  • A quarter teaspoon of allspice
  • A quarter teaspoon of ground pepper
  • 1 pound of chopped suet
  • A cup of cognac


  • One and a quarter pounds of bread crumbs
  • A cup of scalded milk
  • A cup of sherry
  • 12 well-beaten eggs
  • A cup of sugar
  • A tablespoon of salt
  • A dash of cognac

As you can see from the ingredient list, this dessert recipe is undoubtedly one of the most challenging. Combine the fruits, peels, and spices in a jar. Add a quarter cup of cognac and seal the jar. Marinate the mixture in the refrigerator for at least 4 days, adding an additional ¼ cup of cognac each day.

Soak the bread crumbs in milk and sherry. Mix the beaten eggs, salt, and sugar, and thoroughly blend them with the fruit mixture. Grease some bowls and fill them with the pudding mixture, filling them up to about two-thirds of their height. Cover the bowls with foil and secure tightly. Steam the puddings for 6-8 hours. Preheat the oven to 260 degrees Celsius. Uncover the bowls and place them in the oven for 25-30 minutes. Add a splash of cognac to each bowl, cover with foil once again, and store in a cool place.

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When ready to serve, steam the pudding for an additional 2-3 hours and unmold it. Sprinkle some sugar on top, add heated cognac, ignite, and bring it to the table. Serve with a luscious cognac sauce.

This may be one of the most challenging desserts to make, but its taste is truly worth the effort!

3. Chocolate Souffles

And finally, we present the last dessert on our list of challenging dessert recipes – chocolate souffles. Have you ever had the pleasure of trying chocolate souffles? If not, now is your chance, that is, if you dare tackle the most difficult pastry to make.


  • 1 stick (room temperature) of unsalted butter
  • A quarter cup of sugar (plus more for coating the baking dish)
  • 8 ounces of finely chopped semisweet chocolate
  • 1 teaspoon of vanilla extract
  • 3 large egg yolks
  • 4 large egg whites
  • A quarter teaspoon of cream of tartar

Preheat the oven to 350 degrees. Butter a 1 1/2-quart baking dish with tall sides. Sprinkle sugar over the buttered dish and place it on a rimmed baking sheet.

Set a large heatproof bowl over a pot of simmering water. In the bowl, combine the chocolate, vanilla extract, and a quarter cup of sugar. Cook and stir until the chocolate melts completely and the mixture becomes smooth. Remove the bowl from the heat and let it cool slightly for about 20 minutes, until it reaches room temperature.

Combine the chocolate mixture with the egg yolks, stirring well. Set the souffle base aside for now.

Using an electric mixer, beat the egg whites with the cream of tartar in a large bowl. Start on medium-high heat and continue mixing until soft peaks form around the bowl, which should take around 2-3 minutes. Gradually add sugar and beat until glossy peaks form, about 5 minutes. Be cautious not to overbeat!

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Gently fold the egg whites mixture into the souffle base in two portions. Use a rubber spatula to cut through the center of the mixture and lift some base from the bottom of the bowl. Continue this motion, turning the bowl as you cut through the center and combine the mixture.

Transfer the mixture to the prepared baking dish, taking care not to get any batter on the rim. Bake the souffle for 30 minutes (and resist the urge to open the oven!). Serve immediately. Although it’s a challenging dessert to bake, the taste is beyond compare.

In case you don’t feel up for taking on the most difficult pastry to make but still want to enjoy the deliciousness of challenging desserts, feel free to visit us at Family Cuisine. We’re confident you’ll soon consider us your favorite dining destination.

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