These will stop them in their tracks! They’ve never had desserts like this before. Not even close. They’re mini pannekoeken.
Think of them as individual desert cups, only really good. The ones above are raspberry cream. Make a batch of dessert cups in less than 14 minutes. Squeeze a little premade pastry cream into each cup. Throw a handful of berries on top and drizzle them with a fruit syrup. Add dollops of whipped cream.
You can also make hot fudge sundaes, banana splits, strawberry shortcakes, and hundreds of other desserts in these easy dessert cups. You can even make them in chocolate if you wish.
What You Need
Plus whatever you want to fill them with. That’s it. They’re really simple to make.
Preheat the oven to 425 degrees.
- Mix 2 eggs, 1/2 cup milk, and 1/2 cup pannekoeken mix together.
- Put a dab of butter in each cup of a six cup jumbo muffin pan. Put the pan in the oven to heat and melt the butter.
- Divide the batter between the six cups.
- Bake for nine to ten minutes or until the tops are golden brown. Remove the Dutch babies to a wire rack. Serve immediately.
The Secret that Makes these Foolproof
If there is a secret to making Dutch babies, pannekoeken, it’s a hot oven. There is no leavening in the batter; it’s all driven with steam like a popover. So you have to have a lot of heat in a hurry for expansion.
Ovens are notoriously inaccurate, even brand-new ovens. If your first batch doesn’t rise the way it should, turn your oven up 25 degrees.
You’re limited only by your imagination. Pastry fillings are perfect—we have 12 kinds—but you can use pudding, pie filling, ice cream, and more. Use any fruit that you want. We have over 30 kinds of pancake syrups and desserts sauces to choose from. Or make your own.
It’s easy to top them with a spray can of whipped cream. It’s more fun to make flavored whipped cream—from caramel nut to chocolate to strawberry cheesecake whipped cream. How about a peanut butter hot fudge sundae made like this:
Hot Fudge Sundae Dutch Baby Desserts
- Make either chocolate or vanilla dessert cups.
- While they are still warm, load them with vanilla ice cream.
- Drizzle them generously with hot fudge sauce.
- Sprinkle them with salted chopped peanuts.
- Top them with a scoop of chunky peanut butter whipped cream.
Yes, you can make whipped cream with chunky peanut butter—with more peanuts thrown in for good measure. (The picture on the right has whipped cream from a spray can—we were being lazy. Peanut butter whipped cream is much better.)
What’s a premade pastry filling?
It’s what your baker fills his donuts and pastries with—jelly filled donut or an apple strudel or a cream filled cupcake.
They come prepackaged. Clip a corner and squeeze out what you need where you need it. To save the remainder, fold the corner, put a paper clip on it, and refrigerate it. It will last for at least 90 days.
- The Fillings: You can make your own fillings from scratch. Puddings work. Professional pastry fillings in Bavarian Cream or cream cheese work well. You can also mix pastry fillings to make fruit creams. Pineapple and cream cheese is delightful as is cream cheese with cherry. Raspberry and Bavarian cream is a favorite. We carry a Chubby Cherry Topping and Filling that is delightful
- Sauces and Syrups: Use any of the following or create your own. If you choose to go commercial, there are over 40 choices here.
- Flavors for Whipped Creams: There are an unlimited number of flavored whipped creams you can make. Survey the flavors available for ideas.