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The ultimate collection of mini desserts from a master baker.
Now you can enjoy all of the flavor of full-size portions without any of the guilt. Bite-size desserts make everybody happy. Renowned pastry chef Carole Bloom shows you how to create unforgettable mini desserts—the ideal sweet treats for people who always ask for "just a teeny tiny slice" as well as partygoers who want to splurge on two or even three different bite-size delights.
Treat yourself to a wide assortment of small sweets—including cakes, cupcakes, scones, shortcakes, muffins, pastries, tartlets, turnovers, galettes, cobblers, crips, custards, mousses, puddings, cookies, ice creams, and sorbets. You'll get detailed, easy-to-follow recipe instructions as well as tips on serving mini desserts for parties. Bite-Size Desserts is packed with tiny treasures guaranteed to delight your family and friends.
Recipe Excerpts from Bite-Size Desserts
 Creamy Caramel Mousse |  Bittersweet Chocolate-Mint Truffle Squares |  Nectarine and Walnut Galettes |
From the Inside Flap
When you're at a restaurant, do you order a single dessert with multiple forks? Do you ask for "just a teeny tiny slice" whenever someone serves you cake? And if you're at a party, do you prefer a variety of mini dessert choices?
If you answered "yes" to any of these questions, Bite-Size Desserts is the cookbook for you. Created for home bakers who want small desserts with big flavors, it gives you recipes for nearly ninety bite-size delights. These diminutive desserts are ideal for elegant entertaining, but they also make delightful everyday treats.
Master baker Carole Bloom has collected a wide range of mini desserts here, and you're sure to find one (or two or three) that are perfect for every occasion. Wicked Brownie Bites, Double Lemon Meringue Tartlets, Chocolate–Espresso Pots de Crème, Spiced Buttermilk Doughnut Holes, Raspberry Sorbet Shots, and Salted Caramel–Bittersweet Chocolate Truffles are just a few of the petite goodies you'll discover. Throughout, more than forty striking color photographs show you just how appealing these bite-size desserts can be.
Best of all, these little desserts are no more difficult to make than their full-size cousins. The author gives you a complete introduction to the world of small sweets, explaining ingredients and techniques and guiding you to the right equipment, including mini pans and ramekins of all kinds. Exceptionally clear recipe instructions show you how to get great results every time, and Bloom also provides tips on storage as well as recipe shortcuts and variations.
Bite-Size Desserts is the perfect way to cut down on portion size and calories without sacrificing flavor. When indulgences are this small, your friends and family are allowed to splurge!
CAROLE BLOOM is a professional pastry chef and confectioner. She studied at La Varenne Ecole de Cuisine in Paris, Le Cordon Bleu Ecole de Cuisine et de Pâtisserie in London, and the E. Rosa Salva Pasticceria in Venice, and has worked at the Stanford Court Hotel in San Francisco, the Beau-Rivage Palace Hotel in Lausanne, and Mille Fleurs Restaurant in Rancho Santa Fe. Her articles and recipes have appeared in Bon Appétit, Fine Cooking, Eating Well, and Gourmet, and she has appeared on ABC World News This Morning, CNN, and the Today show. Her eight previous cookbooks include The Essential Baker and Truffles, Candies, and Confections.
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Most Helpful Customer Reviews
44 of 44 people found the following review helpful:
5.0 out of 5 stars
Delicious recipes, simply yum,
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This review is from: Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies (Hardcover)
My book arrived a couple of weeks ago and it's taken this long to decide which recipe to make first.
It just came out of the oven and wow! I made the first recipe in the book- brown sugar and cornmeal mini bundt cakes. They are ever so slightly lemony and the crunch from the cornmeal is a nice surprise. They whipped up quickly and I really appreciated the weight measurements in the recipes as I find this a more accurate way of cooking. I also like the smaller portions and recipe output. With a small family, I don't need three dozen mini bundt cakes hanging around the house. A dozen is perfect- I can provide dessert for us, and have a plateful to pass out to neighbors and friends. I am thinking I might want to "bake my way through this book." Off to figure out which recipe to prepare next...
30 of 31 people found the following review helpful:
4.0 out of 5 stars
A good mini-desserts guide,
By
This review is from: Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies (Hardcover)
Not long ago I purchased the book "Bite-size desserts". When I was recently asked to make desserts for a fundraiser for a non-profit organization (I do the baking for free and only get reimbursed for the ingredients) I decided to use recipes from this book because I needed to make small desserts. I planned 7 desserts for about 100 people (a 2 day baking marathon in my small home kitchen) and selected 5 of the recipes from Carole's book: Sour Cream Cupcakes, Lemon Tartlets, Madeleines, Filo Triangles, and Cardamom Butter Cookies. I made few adjustments to some of the recipes (for example the filo triangles I filled only with a tiny scoop of Nutella, in the cupcakes I replaced the cinnamon with vanilla, Madeleines I made with finally chopped crystallized ginger and in the lemon tartlets I replaced the meringue with fresh blueberries because of transporting logistics), but in general I followed all the instructions in the recipes.
The desserts were a huge hit and I want to complement Carole on her book. I found the sections on "'keeping" and "making a change" very useful too. I liked the overall selection of the recipes in the book and will certainly try to make many more. There was only a slight issue for me with listing all the ingredients in one list and not separating them into a list for a dough or batter and for a topping or frosting. Couple times I put the whole amount (of sugar for instance) in the batter or dough and later as I was following the steps did I realize my mistake. Luckily I tested the recipes in small batches before I made a bigger amount. Once I figured the organization of the ingredients I carefully read each recipe before making it (which should always be done anyway) and noted on the margins the correct amounts. But this issue still did not detract from the overall value of the book. Carole's book will be on my Christmas shopping list for all my friends who share my passion of baking. Thanks for a great book. veronika krejci Denver Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies
39 of 46 people found the following review helpful:
3.0 out of 5 stars
Meh.,
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This review is from: Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies (Hardcover)
The recipes in this book *look* wonderful. And many of them are. The cobblers and crisps are a hit at my house, and incredibly easy to make. But I think the author assumes greater competence in the kitchen (bakery?) than I have, or probably than most people have. Several of the recipes are extremely temperamental. I've made the venetian almond tartlets three times now. The first time, they came out very well. The second time, the almond filling caved in on itself and smothered the almonds. The third time, the tarts stuck to the tartlet pans and I couldn't get them out for the life of me. I made the recipe the exact same way in each case, but something--the phase of the moon, maybe?--was off. The walnut nectarine galettes are another good example. The dough, if you make it as suggested, simply isn't doughy: I had to add nearly four tablespoons of flour to get it to a consistency where I could even wrap it up and refrigerate it. Despite all of this effort, the dough still wasn't right, and didn't wrap around the nectarines correctly, resulting in burned edges when I cooked it. The dough recipes in particular seem to give me trouble, despite following the directions to the letter. They tend to stick to the wax paper unless you cover the dough in flour, resulting in so much wasted material that the recipes end up making half of what they should. The mascarpone raspberry parfaits simply did not come out: a direction that looks like a suggestion to refrigerate turns out to be an absolute command.
So I can't really give this book my unqualified recommendation. It's important to read the instructions extremely carefully, three or four times. Even then, you might end up with a disaster on your hands. I really like the premise: I love to try multiple kinds of dessert, something I can never do with the full-size versions. But these recipes should have been vetted more carefully, or more instructions and ideas about possible points where they might go wrong provided by the author. Not all of us have the competence to improvise, or to see where recipes are likely to go wrong before they do.
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