Page 1


millennial book of sweets


Erick Kallel & Isabel FontĂŁo


millennial book of sweets


Erick Kallel & Isabel FontĂŁo

editorial FROM THE AUTHORS It is with great pleasure that we announce the millennial book of recipes. Hand chosen recipes especially for the ones that spend the whole day on their phones online and drinking expensive coffee, the same ones that have to work twice as much as older generations and still have the time to destroy worlds economy. We, as millennials, know your struggle, and published this book to make your life sweeter. - Erick Kallel & Isabel FontĂŁo

FIRST EDITION november, 2017

CREDITS Icons by Orion Icon Library - https://orioniconlibrary.com Rainbow Cake page 11 Photo credit: Mark Bonica via Visual hunt / CC BY Peanut Butter Swirl Brownies page 15 Photo credit: jules:stonesoup via Visual Hunt / CC BY Sorbet page 31 Photo credit: artizone via Visualhunt / CC BY-NC-ND Chocolate Souffle page 33 Photo credit: djwtwo via Visualhunt / CC BY-NC-SA Chia Seed Pudding page 39 Photo by Brenda Godinez on Unsplash Strawberry Milkshake page 55 Photo credit: EasyHealthySmoothie via Visualhunt / CC BY

Keep making the world sweeter Destroying one industry at a time.






S S E RT E D MENU Lets make

some food

- SQUAD RAINBOW CAKE _______________________________10 Butter, flour, sugar, cream cheese, icing sugar, eggs, baking powder, salt, vanilla extract, food colouring.

COOKIES _____________________________________12 Butter, white sugar, brown sugar, eggs, vanilla extract, flour, baking soda, water, salt, chocolate chips, walnuts.

PEANUT BUT TER SWIRL BROWNIES______14 Butter, chocolate bar, sugar, eggs, vanilla extract, cocoa powder, flour, salt, peanut butter cups, peanut butter.

- CHILLAPPLE TART _________________________________28 Flour, salt, butter, water, apples, sugar, apricot jelly, calvados, rum.

SORBET ______________________________________30 Water, sugar, fruits.

CHOCOLATE SOUFFLE______________________32 Butter, sugar, chocolate, pure vanilla extract, eggs, cream of tartarz.

DOUGHNUTS ________________________________18

ICE CREAM SANDWICH_____________________36

Yeast, sugar, milk, flour, salt, butter, egg, vegetable oil, jam of your choice.

Vanilla pod, full-fat milk, double cream, golden caster sugar, eggs, Chocolate chip cookies.

RASPBERRYS MACARONS__________________20

CHIA SEED PUDDING _______________________38

Almond flour, confectioner’s sugar, freeze-dried fruit powder, eggs, white granulated sugar, food coloring paste, lemon juice, butter.

OREO CHEESECAKE_________________________22 Oreo cookies, butter, cream cheese, granulated sugar, sweetened condensed milk, salt, vanilla extract, heavy cream, unflavored gelatin, water, chocolate chips.

S'MORES DIP ________________________________24 Butter, chocolate chips, jumbo marshmallows, Graham craker squares.

- SPECIAL MENU ON THE RUN_______________________________16 Healthy ideas to fill your candy-craving on a busy work day.

ABOUT SUGAR ____________________________34 Healthier alternatives to white sugar.

ALTERNATIVE MILK ______________________50 Vegan alternatives to cow milk.

SHOTS FIRED _____________________________56 Alcoholic drinks.

Coconut milk, chia seeds, vanilla extract, maple syrup, kiwi.

NUTELLA CREAM PUFFS ___________________40 Water, salt, butter, flour, cream cheese, Nutella, vanilla extract, white granulated sugar, heavy cream, dark chocolate chips, diced hazelnuts, white chocolate.

CINNAMON BUNS ___________________________42 Milk, yeast, eggs, butter, white sugar, salt, flour, heavy cream, brown sugar, ground cinnamon, ground nutmeg, cream cheese, vanilla extract, confectioner’s sugar.

- WHATS THE TEA HOT CHOCOLATE ___________________________46 Cocoa powder, white sugar, salt, water, milk, vanilla extract, cream, marshmallows.

PUMPKIN SPICE LATTE ____________________48 Pumpkin, pumpkin pie spice, black pepper, granulated sugar, vanilla extract, whole milk, black coffee, heavy cream.

UNICORN FRAPPUCCINO____________________52 Honey, pink and blue food coloring, coconut extract, mangoes, milk, whipped cream, pink and blue sprinkles, citric acid.

STRAWBERRY MILKSHAKE ________________54 Strawberries, white sugar, vanilla extract, milk, strawberry ice cream.


rainbow cake Taste the rainbow 18 slices

3 hours

EQUIPMENT oven electric whisk

INGREDIENTS 250 grams butter, softened, plus a little extra for greasing 450 grams plain flour 300 grams golden caster sugar 6

medium eggs


tsp baking powder pinch of salt


tsp vanilla extract edible food colouring

750 grams tubs cream cheese or mascarpone 350 grams icing sugar

really hard


1 Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.

2 Working quickly, weigh the mixture into another bowl to work out

the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick 2 of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible. Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.

3 Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another 2 colours. Leave them all to cool.

4 To make the icing, very briefly beat the vanilla and cream cheese

or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting.

5 Smear a little icing on your cake stand or plate – just a splodge to

stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake.


t e e sw


k ca


l u f r o l o

chocolate chip cookies Here, have a cookie 24 cookies

1 hour


INGREDIENTS 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar

easy peasy


1 Preheat oven to 350 degrees F (175 degrees C). 2 Cream together the butter, white sugar, and brown sugar until

smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3 Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips

- CHEF'S TIP How about some coffee? We have Pumpkin Spice Latte on page 48 and Unicorn Frapuccino on page 52.

1 cup chopped walnuts


s k c a n s

te cu


peanut butter swirl brownies

Its marblelous 24 brownies

3:20 hours

EQUIPMENT oven microwave mixer


cup unsalted butter

113 grams semi-sweet chocolate bar 2

cups granulated sugar


large eggs


teaspoons pure vanilla extract


cup (95g) cocoa powder


cup (125g) flour


teaspoon salt

1 1/2 cups chopped peanut butter cups 1

cup creamy peanut butter



1 Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan or line with aluminum foil or parchment paper. Set aside.

2 Brownie batter: In a microwave-safe bowl, combine 3/4 cup butter

and chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the granulated sugar until completely combined, then whisk in the eggs and 1 teaspoon vanilla. The batter will be light brown and a little dull looking.

3 Add the cocoa powder, flour, and salt. Fold it all together with a

rubber spatula or wooden spoon. Batter will be very thick. Stir in chopped peanut butter cups, reserving a small handful to sprinkle on top. Set aside.

4 Peanut butter swirl: Melt the remaining butter. Beat the melted

butter, remaining 1 teaspoon of vanilla, the peanut butter, and confectioners’ sugar until smooth. Drop big spoonfuls of most of the chocolate batter randomly into the prepared pan. Top with random spoonfuls of all of the peanut butter batter. Drop random spoonfuls of remaining chocolate batter over any bare spots or heavy peanut butter spots. Using a knife, swirl the batters together.

5 Bake for 30 minutes, then test the brownies with a toothpick.

Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done.

6 Remove from the oven and place on a wire rack to cool completely before cutting into squares.


cup confectioners’ sugar







nobody got time FOH DAT

foods ready to go The occasional candy craving does not have to completely derail your turbulent life. Check out the following five alternatives to candy that you can consume while running to work. These options will keep your cravings at bay and your work schedule in check.

Granola mix A granola mix, filled with dried fruits like raisins and other healthy treats of your choice can really fill the snack craving. As long as it’s measured out carefully, this snack is ideal for any dieter. Dried fruits by themselves can also be a great alternative to candy. Packs of raisins are portable and great to eat on the run, but you’ll want to choose organic when it comes to raisins in order to make the most healthy choice.

f ru i t s Grab a delicious serving of fruit. Watermelon, cantaloupe and oranges will really satisfy your sweet tooth, and they’ll leave you with a full belly and a clear conscience. They’re good for your health, low in fat, and a perfect place to start when you want to make healthier choices for your body and overall wellness. Try and experiment with fruits that aren’t a normal part of your diet. Even fruits that are higher in sugar and fat are better for you than most kinds of candy.

Pretzels Pretzels in and of themselves aren’t sweet. However, there are carob-covered pretzels and other flavored pretzels that offer much more nutritional advantages and far less fat than candy. They’re great to bring along when you go see a movie or on any other outing. Instead of being tempted by the high-calorie and expensive snacks at a concession stand, bring out a bag of pretzels and a bottle of water. You’ll be able to munch throughout the movie (or the game, or the party) on a snack that’s every bit as delicious as candy.

doughnuts She’s probably a donut 12 doughnuts

1 hour



tbsp yeast



1 Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.

2 Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.


tbsp caster sugar

150 ml milk, warmed 225 grams plain flour, plus extra for dusting 1/4

tsp salt

50 grams butter, melted 1

free-range egg, beaten

300 ml vegetable oil, for deepfrying jam of your choice

3 Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.

4 On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.

5 Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds.

6 Gently lower the dough balls one at a time into the hot oil, in

batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.

7 Roll the hot doughnuts in the remaining sugar. Make a small

slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve.



y s s

a l c



RASPBERRY MACARONs Sugar Burger 14 units

2 hours

Equipments mixer food processor oven pastry bag pan baking sheets

Ingredients 110 grams almond flour 200 grams confectioner’s sugar 10 grams freeze-dried fruit powder 3

egg whites at room temperature

50 grams white granulated sugar food coloring paste FOR BUTTERCREAM:


tablespoons lemon juice


cup butter, softened at room temperature


really hard

How to

1 Place the berries into a food processor, pulse for a few seconds and sift through fine mesh strainer.

2 Place the egg whites into your mixer bowl and add the sugar. Turn your mixer on high and whisk until stiff peaks form.

3 Sift into a large bowl the flour, confectioner’s sugar and fruit pow-

der. Gradually fold in the flour into the egg whites. Mixture needs to have a specific consistency. Not too thick or too thin, should fall off of your spatula in a ribbon.

4 Line 2 baking sheets with parchment paper and preheated your oven to 300F. Watch your cookies when they’re in the oven and open the door if you think you see any color on them.

5 Transfer batter into a pastry bag tipped with a round tip. If you

have the time, you can draw circles on the back of the parchment paper to use as guides. Otherwise, just freehand it.

6 Pipe onto your parchment paper. Tap pan multiple times to release any air bubbles. Then, let pan stand for 1 HOUR (very important, do not skip this step!) to form a thin film over the top.

7 Bake your cookies for 15 minutes. Once you take them out, let

them stand for a few minutes before removing them. Let them cool completely before filling.

8 For filling: put the ingredients in the mixer until it reaches the right consistency. Pipe onto one cookie, top with another.

cups confectioner’s sugar


y m ea




t pe



Oreo CHeesecake

Milk’s favorite dessert 8 slices

1 hour

Equipments mixer food processor pastry bag pan

Ingredients 40 Oreo cookies 1/4

cup (57 g) butter, melted

680 grams cream cheese 1

cup white granulated sugar


cup sweetened condensed milk


teaspoon salt


teaspoon vanilla extract


cups heavy cream, chilled


teaspoon unflavored gelatin


cup water


cup chocolate chips, malted extra Oreo cookies to decorate

really hard

How to

1 Place 20 Oreo cookies into a food processor and pulse the cookies

into fine crumbs. Pour in the melted butter and pulse again to coat the cookie crumbs. Press the crumbs into the bottom of a 9-inch spring form pan, creating a firm and even crust; set aside.

2 In a large bowl, cream together the cream cheese and sugar until

light and fluffy. Add the salt, vanilla and sweetened condensed milk. Mix again until creamy. In a separate bowl, whisk the chilled heavy cream on high speed until stiff peaks form. Add the cream cheese mixture and whisk again for about 2 minutes, until stiff peaks form again. Sift into a large bowl the flour, confectioner’s sugar and fruit powder. Gradually fold in the flour into the egg whites. Mixture should fall off of your spatula in a ribbon.

3 In a ramekin, combine the unflavored gelatin and water. Mix thor-

oughly, then microwave for 30 to 45 seconds, or until the gelatin is completely dissolved. Pour the hot gelatin directly into the filling and whisk for about 1 minute, until well-incorporated. Remove 1/3 of the mixture into a separate bowl and set aside.Transfer batter into a pastry bag tipped with a round tip to decorate later.

4 Crush 20 Oreo cookies in a large ziplock bag using a rolling pin or meat mallet. Add the crushed cookies to the remaining filling and fold in. Pour the filling over the prepared crust and level off the top with an off-set spatula.

5 Transfer the remaining plain filling into a pastry bag and decorate the top of the cheesecake. If desired, drizzle the top with melted chocolate. Garnish with additional Oreo cookies.

6 Place the cheesecake and refrigerate 3 to 4 hours minimum; best if set overnight. Keep refrigerated until ready to serve.






fa no

e k ba

S'mores Dip

When you miss that camping feeling 1 pan

1 hour

Equipments skillet oven

Ingredients 1/2

tablespoon butter

1 1/2 cups chocolate chips 15

jumbo marshmallows Graham craker squares

easy peasy

How to

1 Adjust rack to center position of oven and place 8-inch cast iron skillet on rack. Preheat oven to 450°F with skillet inside.

2 Once oven is preheated, use a pot holder to remove hot skillet

from the oven. Place pat of butter in the skillet and use a pot holder to hold the handle and swirl the skillet so that the melted butter coats the bottom and sides.

3 Pour chocolate chips in an even layer into the bottom of the

skillet. Taking care not to burn fingers on the sides of the skillet, arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely.

4 Bake for 5 to 7 minutes or until marshmallows are toasted to your

preference (watch closely!). Use an oven mitt to remove the skillet from the oven and allow to rest for 5 minutes. Serve immediately with graham cracker squares or sticks...but be careful, because the dip (and the skillet) will be very hot!

- CHEF’S TIP You can also do a chill version for when you’re home alone. In that case, put the chocolate and the marshmellow directly on the cracker and microwave for 15-20 seconds.




p m ca

m r wa


apple tart How do you like them apples 8 slices

2:20 hours

EQUIPMENT oven food processor

INGREDIENTS 2 cups all-purpose flour 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup ice water 4 apples 1/2 cup sugar 5 tablespoons (1/2 stick) cold unsalted butter, small diced cup apricot jelly or warm 1/2 sieved apricot jam tablespoons Calvados, rum, 2 or water

really hard


1 For the pastry, place the flour, salt, and 1 tablespoon of sugar in

the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

2 Preheat the oven to 400 degrees F (204 C). Line a sheet pan with parchment paper.

3 Roll the dough slightly larger than 10 by 14-inches. Using a ruler

and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

4 Peel the apples and cut them in half through the stem. Remove

the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples down the middle of the tart and continue making rows until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.

5 Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.



y tr

un co


y t ui

sorbet That's so cool 4 servings

25 minutes




1 Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves.

INGREDIENTS 3 cups water 1 cup sugar fruits

2 Remove from heat. Let it cool. 3 Process sugar syrup and fruit, in batches, in a blender or food processor until smooth.

4 If the fruit recipe below calls for fruit juice*, add it here. 5 Cover and chill 2 hours. Then freeze.

VARIATIONS Lemon Sorbet Use 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind.

Watermelon Sorbet Use 4 cups chopped seedless watermelon and 1/4 cup lime juice.

Orange Sorbet Use 3 cups fresh orange juice and 2 teaspoons grated orange rind.

Cherry Sorbet Use 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries. Strain and discard pulp, if desired.

Raspberry Sorbet Use 5 cups fresh or frozen raspberries. Cantaloupe Sorbet Use 4 or 5 cups chopped cantaloupe.

Grapefruit Sorbet Use 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint.


Pineapple Sorbet Use 2 cups chopped pineapple. Strain and discard the pulp after processing mixture in a blender, if desired. Strawberry Sorbet Use 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice. Peach Sorbet Use 5 or 6 cups fresh or frozen peaches and 2 tablespoons lemon juice.



y ol co

r e m sum

chocolate souffle The Souffle Also Rises 2 servings

2 hours

EQUIPMENT oven mixer ceramic base

INGREDIENTS unsalted butter, room temperature, for baking dish 1/4 cup sugar, plus more for baking dish 1 cup semisweet chocolate, finely chopped, or semisweet chocolate chips 1 teaspoon pure vanilla extract 3 large egg yolks, lightly beaten 4 large egg whites 1/4 teaspoon cream of tartar



1 Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.

2 In a large heatproof bowl set over a pot of simmering water,

combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.

3 Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.

4 In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).

5 In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.

6 Transfer mixture to dish, taking care not to get batter on top

edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.




t f so


lets talk



white sugar can't dance When you think about sugar, the first thing that probably comes to mind is sweetness. Sugar can add flavor, texture, and decoration, but as we all know, it is one of the first things to cut out when you're on a diet, so we will provide some healthier substitutes to the common white sugar.

Stevia Stevia is a natural substitute for sugar, it's sugar-free and non-caloric, made from the leaves of the stevia plant. If you’re comparing caloric and non-caloric sweeteners, stevia comes out on top. It doesn’t raise blood sugar and it’s natural and beneficial in reasonable amounts. It’s bio-active, so it could have some anti-inflammatory compounds and can also help you cut calories, but there’s a minor aftertaste that can take getting used to and overusing it could cause you to develop more of a taste for sweets.

honey Honey’s calling card is that it has anti-microbial and anti-bacterial properties, which is why it can also be used as a cough suppressant or sore throat soother. Manuka and other high-grade honeys often contain more beneficial properties—and overall honey is more of an actual food than sugar, but It’s high in calories and carbs.

c o c o n u t s u ga r This one gets positive marks. It’s made from the sap of coconut trees and is less processed because the sap is extracted and then placed in heat to dry, leaving it with a more natural brownish color like raw sugar. It can also contain trace amounts of minerals like magnesium, potassium, and inulin, a prebiotic fiber. The problem is It’s still a high-calorie sweetener and causes advanced glycation end-products (AGEs), which gradually lead to a break down in your collagen.

Ice Cream Sandwich You’ll cream to be in this sandwich 10 portions

30 minutes

Equipments container pan

Ingredients 1

plump vanilla pod

300 ml full-fat milk 300 ml double cream 100 grams golden caster sugar 4

egg yolks Chocolate chip cookies (see recipe on page 12!) Extra chocolate chips


How to

1 Place a container in the freezer. Split the vanilla pod lengthways,

scrape the seeds out with the point of a knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.

2 In a large bowl, whisk the sugar and egg yolks together for a few

mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it’s just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

3 At this point, get a large bowl of iced water and sit a smaller bowl

in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze. Wait 8 hours.

4 Take one cookie and place a scoop of ice cream (about 1/4 cup)

on the flat side of the cookie. Top with flat side of second cookie to make a sandwich.

5 Place mini chocolate chips in a bowl or on plate. Roll sides of

the sandwich in the chips. Serve immediately or wrap tightly in plastic wrap and freeze.


a l l ani



l o o C

Chia seed pudding Vegans eat dessert too 4 portions

5 minutes

Equipments blender

easy peasy

How to

1 Blend all ingredients except chia seeds in a blender until smooth. Whisk in chia seeds.

Ingredients 2 cups coconut milk 1/2 cup chia seeds 1/2 teaspoon vanilla extract

2 Cut the kiwi in slices and place around the inside of a jar or glass container. Pour in the mixture and place in the refrigerator for at least 4 hours or overnight to let gel. Stir or whisk a few times within the first hour to help it gel evenly.

3 Decorate with jam and blueberries if you want.

1/4 cup maple syrup 1 kiwi OPTIONAL

blueberries jam

- CHEF’S TIP Go crazy on the toppings! The Chia Seed Pudding goes well with just about any fruit, honey and even chocolate!



n a g



k c i h t

Nutella Cream puffs Nutellagasm 10-12 portions

2 hours

Equipments food mixer oven pastry bag baking sheet

Ingredients 1

cup water


teaspoon salt


cup unsalted butter




115 grams cream cheese 1/2

cup (150g) Nutella


teaspoon vanilla extract


cup white granulated sugar

1 1/2 cups chilled heavy cream 450 grams dark chocolate chips melted for garnish 1/2

cup diced hazelnuts


cup melted white chocolate

really hard

How to

1 Preheat the oven to 425F. In a saucepan, combine the water, salt

and butter. Cook the mixture over medium heat until the butter is melted and the liquids come up to a simmer. Add the flour and whisk, cooking for a minute, until the it comes together into a ball. Transfer it into a clean bowl. Allow to cool for 10 to 15 minutes.

2 Add the eggs, one at a time, mixing after each addition. The dough will come together after adding the last egg. Transfer the batter into a pastry bag. Pipe the dough onto a baking sheet in a pan, forming 10 to 12 large dollops.

3 Bake the profiteroles in the oven at 425F for 10 minutes, then turn its temperature down to 375F/190C. Continue baking for 35 to 40 minutes, until they are a rich, golden brown color. Once they are baked, remove them from the oven and let them cool completely.

4 In a large bowl, cream together the softened cream cheese, Nute-

lla, sugar, salt and vanilla. Add the chilled heavy cream and whisk again on high speed for 3 to 5 minutes, until the filling is light and fluffy. Transfer the cream into a pastry bag.

5 To fill the profiteroles, insert the small piping tip into the top of

each cream puff and pipe it full of cream. As you pipe the filling, you should feel the cream puffs expand slightly. Once all the cream puffs are filled, place them into the refrigerator to chill for 30 to 60 minutes.

6 To garnish the top with chocolate, place the dark chocolate chips

into a medium bowl and heat until completely smooth (in microwave or over double-boiler). Dip the top of each cream puff into the melted chocolate, then set onto a wire rack to set. To garnish the top, add the diced hazelnuts before the chocolate is set.




y p s i r c superb

Cinnamon buns My anaconda don’t want none unless you got buns 12 portions

25 minutes

Equipments oven baking sheet

Ingredients 1 1/2 cup milk 21/2 teaspoons dry yeast 2

eggs, room temperature

11/4 cups butter 1/2

cup (100g) white sugar


teaspoon salt


cups flour


heavy cream for topping


cup brown sugar


cup ground cinnamon


teaspoon ground nutmeg

113 grams cream cheese 1

teaspoon vanilla extract

really hard

How to

1 Place 1 cup of warm milk into large bowl and whisk in 100g of

sugar until dissolved. Sprinkle yeast over warm milk and let dissolve and proof for 5 minutes. Whisk in eggs, melted butter (75g) and 1 teaspoon of salt. Gradually begin adding bread flour. When dough forms, turn out onto work surface and knead gently to make soft dough. Adjust flour as needed, add all 4 cups if dough is still sticky. Place dough into greased bowl, covered with kitchen towel and let proof for 45 to 60 minutes, or until doubled in size.

2 Preheat oven to 350F. Line large, rectangle baking dish with

parchment paper. Roll dough on lightly floured surface into large rectangle. Spread with melted 1/3 cup butter. Combine brown sugar, cinnamon and nutmeg. Sprinkle mixture over butter and work in with hands Gently roll dough to form a log. Using un-flavored dental floss, section dough into 1 1/2-inch thick pieces. Place cut buns into prepared pan. Cover pan with clean kitchen towel and let dough proof until doubled in size. Bake for 7-10 minutes

3 Take out buns and pour several tablespoons of heavy cream over

each roll. Return to oven and bake until golden brown on top. Meanwhile, prepare frosting. Whisk together cream cheese, butter (56g), vanilla. 2 tablespoons half-and-half and salt in small bowl. Add confectioner’s sugar. Adjust frosting consistency by adding milk; add several more tablespoons for a thinner icing.

4 Spread frosting over warm buns and let the rolls cool slightly

before serving. Alternatively, place frosting into disposable pastry bag/ziplock bag, and pipe individually onto each roll.

5 Keep buns covered and refrigerated when not serving. Best when reheated in oven.

11/2 cups confectioner’s sugar




t f o s





whats ~ the ~


hot chocolate Dip it in chocolate; it’ll be fine. 4 cups

7 minutes

easy peasy




1 Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in

cup unsweetened cocoa powder


cup white sugar


pinch salt


cup boiling water

3 1/2 cups milk 3/4

teaspoon vanilla extract


cup half-and-half cream

the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.

2 Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!

Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

3 Add the marshmallows. Serve.

handful of marshmallows

- CHEF'S TIP Try adding your own special flavours, like sprinkles, cookie crumbs, nut milk, more chocolate, the recipe is just a technique but you're the cook.


y z o c



Pumpkin Spice latte Starbucks Lovers 2 cups

20 minutes

Equipments food Mixer saucepan blender

Ingredients 2 tablespoon pumpkin purée 1/2 teaspoon pumpkin pie spice

easy peasy

How to

1 Heat the pumpkin and spices. Heat the pumpkin, pumpkin pie

spice, and a generous helping of black pepper in a small saucepan over medium heat, stirring constantly, until it’s hot and smells cooked, for about 2 minutes.

2 Stir in the sugar. Add the sugar and stir until the mixture looks like a bubbly, thick syrup.

3 Warm the milk. Whisk in the milk and vanilla and warm gently, watching carefully to make sure it doesn’t boil over.

black pepper 2 tablespoons granulated sugar 2 tablespoons vanilla extract 2 cups whole milk

4 Blend the milk. Carefully process the mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.

5 Mix the drinks. Make the coffee and divide between 2 mugs.

Add the frothed milk and pumpkin mixture. Top with the whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if you like.

1/2 cup black coffee 1/4 cup heavy cream

- CHEF’S TIP The Pumpkin Spice Latte goes perfectly with the Nutella Cream Puffs. See recipe on page 40!


l l Fa Spi



y m tea

got milk? Sick and tired of having to give up desserts because every single damn recipe has milk in it and you’re allergic, or lactose intolerant, or vegan? Don’t despair, because we have prepared alternative milk recipes so that your dear old sweet tooth may rest in peace.

HAZELNUT MILK You’ll need: 2 cups lightly toasted shelled hazelnuts and 4 cups filtered water Rub the hazelnuts on a clean cloth to remove the skin completely. Put them in a bowl and cover with water. Let it soak for a night. On the next day, throw the water away and put the hazelnuts on a blender. Blend them with the filtered water until it becomes homogeneous. Leach the mixture and your milk is ready.

O AT M I L K You’ll need: 1 cup rolled oats and 1 ½ filtered warm water Put the oats in a bowl and pour the warm water. Let it soak for 30 minutes or until it cools off. Leach the mixture and you’re good to go.

YA M M I L K You’ll need: 2 chopped shelled yams and 5 cups filtered water Put the yams on the blender with 3 cups of water. Liquefy and add the rest of the water. Repeat it until you get a thick milk, then leach it.

Unicorn Frappuccino Glitter AF 1 pan

1 hour

Equipments blender

easy peasy

How to

1 In a small bowl, stir together 1/4 cup honey, blue food coloring

until it reaches the tone you desire and coconut extract. Drizzle down the sides of a clear plastic cup.

Ingredients 1/2

cup melted creamed honey pink food coloring blue food coloring


teaspoon coconut extract


bag frozen mango

2 In a blender, puree together mango, milk, 1/4 cup honey and just a few drops of the pink food coloring to create a pretty pink. Blend until smooth. Pour into drizzled cups.

3 Top with whipped cream. Stir together blue sprinkles, half of citric

acid and a few drops of the blue food coloring. Stir together pink sprinkles, half of citric acid, and a few drops of the pink food coloring. Sprinkle sprinkles on whipped cream.

4 Serve with large straw and enjoy!

2 1/2 cups milk 1 1/2 cups whipped cream 1

tablespoon pink sprinkles


tablespoon blue sprinkles


teaspoon citric acid

- CHEF’S TIP For that perfect Instagram aesthetic, combine the Unicorn Frappuccino with another Millennial favorite: the Raspberry Macarons. See recipe on page 20!

l a c i mag





y l rk

strawberry milkshake Brings all the boys to the yard 2 large cups

10 minutes




1 Gather your ingredients. Make sure you are using excellent strawberry ice cream.

INGREDIENTS 1/2 pound fresh strawberries, plus more to garnish 2 tablespoons white sugar 1 teaspoon vanilla extract

3/4 whole milk 1 tablespoon powdered milk (optional) 1 pint strawberry ice cream

2 Hull the strawberries and slice them. Sprinkle the sugar over

them and stir in the vanilla. Put the strawberries in the freezer for about an hour.

3 Put two pint glasses (or four smaller glasses) in the freezer to chill. 4 When the strawberries have frozen solid, pull them out and put them in the blender with 3/4 cup milk. Blend until the strawberries are pulverized. There should be no big chunks left at all.

5 Add the malted milk powder and blend. (Optional). 6 Take the blender jar off the motor, and add the entire pint of ice cream. Stir it into the milk and strawberries by hand. Put the jar back on the motor and blend thoroughly. If it won’t blend very well or gets stuck, carefully add as much as 1/4 cup more milk. Stir or shake if necessary.

7 Pour the milkshake out into the chilled glasses and garnish with strawberries. Slurp immediately!

- CHEF'S TIP Try with other fruits!



y t ui


r e m Sum



snooze and booze Hard times calls for hard liquor, this section is for your who knows that life isn't always sweet.


T o m a h aw k Shooter

Tahiti lemon

1 1/2 ounces amaretto

2 tbsp of sugar

1/2 ounce cinnamon schnapps

2 cubes of ice A shot of vodka

S a n ta S h o t Shooter

Woo Woo C o c k ta i l

3/4 ounce grenadine

Place 1 ounce vodka

3/4 ounce green crème de menthe

1 ounce peach schnapps

3/4 ounce

2 ounces cranberry juice into a cocktail shaker with ice cubes.

peppermint schnapps Shake well. Strain into a chilled cocktail glass with fresh ice.

This book has been published in paper Couche and its cover in paper triplex, the fonts used in paragraphs are PT Sans and Snippet.

Profile for Erick Kallel Peixer Carraro

The Millennial Book of Sweets  

The Millennial Book of Sweets