The Most Difficult Dessert to Make, Ranked

Voting rules: Choose the dessert you think is the most difficult!

Updated on May 1, 2024 06:24

Have you ever spent hours in the kitchen, meticulously following a recipe, only to end up with something far from what you envisioned? Baking can be a delightful challenge, especially when tackling complex desserts. Understanding which ones are the trickiest could save both time and disappointment. This list serves as a collective effort to identify and rank those daunting desserts, through your votes. Not only will voting help others in choosing their baking battles wisely, but it also adds a touch of fun to see how your experiences stack up against the community's.

What Is the Most Difficult Dessert to Make?

1

51
votes
Croquembouche

This French dessert is made up of cream-filled profiteroles that are stacked into a cone shape and then caramelized. It requires a lot of skill and patience to assemble and decorate.
Croquembouche is a French dessert that consists of a towering cone-shaped arrangement of small choux pastry puffs filled with various creams and held together with caramel. It is often adorned with spun sugar, chocolate, or other decorative elements.

Origin: France

Year of Creation: 19th century

Main Ingredients: Choux pastry, pastry cream, caramel

Shape: Cone

Height: Varies, typically around 40-60 cm (16-24 inches)
2

29
votes
stef yau · CC BY 2.0

Baked Alaska

Charles Ranhofer

This dessert consists of a layer of cake topped with ice cream and then encased in meringue, which is then baked in the oven. It requires precise timing and technique to ensure that the meringue doesn't collapse or burn.
Baked Alaska is a unique and challenging dessert that combines ice cream, cake, and meringue. It consists of a base layer of sponge or pound cake topped with a layer of ice cream, which is then covered with a dome-shaped meringue. The entire dessert is quickly baked in a very hot oven, just long enough to brown the meringue while keeping the ice cream interior frozen.

Difficulty level: Very challenging

Temperature: Baked at a high temperature, around 500 degrees Fahrenheit (260 degrees Celsius)

Time constraints: Needs to be baked quickly to avoid melting the ice cream

Meringue texture: The meringue should have a crispy exterior and a soft, marshmallow-like interior

Flavor combinations: Customizable with various cake and ice cream flavors
Baked Alaska in other rankings
- Position 2 of 10 in Most difficult cake to bake
- Position 3 of 10 in Most difficult dish to cook
- Position 9 of 10 in Most difficult thing to bake
3

18
votes
Soufflé

A soufflé is a light, fluffy, and delicate dessert that requires a lot of skill and attention to detail. It can easily collapse if not baked correctly.
A soufflé is a delicate and elegant dessert that originated in France. It is made by combining a light and airy base, typically with a flavored ingredient like chocolate, fruit, or cheese, and then folding in beaten egg whites to create a fluffy texture. The soufflé is known for its impressive rise and delicate nature, demanding precision and skill to successfully execute.

Preparation time: Around 30 minutes

Baking time: Around 15-20 minutes

Number of ingredients: Varies depending on the flavor, but typically around 5-7

Key ingredients: Eggs, sugar, butter, flavoring ingredient (e.g., chocolate, fruit, cheese)

Level of difficulty: High
4

27
votes
Macarons

These delicate French cookies require precision in measuring and mixing, as well as skill in piping and baking. Even slight variations in temperature or humidity can affect their outcome.
Macarons are delicate French sandwich cookies that consist of two almond meringue shells filled with various flavored fillings. These cookies are known for their smooth, crisp exterior, and chewy, slightly creamy center. Macarons come in a multitude of flavors and colors, making them not only delicious but also visually appealing.

Shell Texture: Smooth and crisp

Center Texture: Chewy and slightly creamy

Flavors: Varies (e.g., chocolate, raspberry, pistachio, salted caramel, lavender, etc.)

Color Varieties: Extensive range of vibrant colors

Size: Approximately 1.5 to 3 inches in diameter
5

13
votes
Foodista · CC BY 2.0

Pâte à choux

Pantanelli

This is the dough used to make cream puffs and eclairs. It requires precise measurements and technique to achieve the right consistency and texture.
Pâte à choux, also known as choux pastry or cream puff pastry, is a versatile dough used to make various pastries and desserts. It was created in the 16th century by an Italian pastry chef named Pantanelli. This dough is unique as it is cooked twice, once on the stovetop and once in the oven. It is known for its light and crisp texture with a hollow, airy interior.

Cooking technique: Double cooking on stovetop and oven

Texture: Light and crisp with a hollow interior

Versatility: Used for various pastries and desserts

Main ingredients: Flour, butter, water, and eggs

Rising agent: Steam generated during baking
6

3
votes
Tiramisu

This Italian dessert involves layering ladyfingers soaked in coffee and liqueur with a mixture of mascarpone cheese, eggs, and sugar. It requires a delicate touch and careful layering to achieve the right balance of flavors and textures.
Tiramisu is a popular Italian dessert known for its rich and creamy taste. It is made with layers of ladyfingers soaked in espresso coffee, mascarpone cheese, and cocoa powder. The name 'Tiramisu' translates to 'pick me up' in Italian, referring to the dessert's ability to uplift your spirits.

Main Ingredients: Ladyfingers, espresso coffee, mascarpone cheese, cocoa powder

Layers: Typically consists of multiple layers of ladyfingers and mascarpone cheese mixture

Taste: Creamy, rich, and slightly sweet with a hint of bitterness from the coffee

Texture: Soft and creamy with a slight crunch from the ladyfingers

Preparation: No baking required, but assembling and refrigerating for a few hours is necessary
7

16
votes
hiro · CC BY-SA 2.0

Panna cotta

This Italian dessert is a creamy custard that is set using gelatin. It requires careful measuring and mixing to achieve the right consistency and texture, as well as skill in unmolding.
Panna cotta is a popular Italian dessert known for its creamy and silky texture. It is made by simmering cream, sugar, and vanilla together and then adding gelatin to set the mixture. The end result is a smooth and gently sweetened custard-like dessert.

Texture: Smooth and creamy

Flavor: Delicately sweet with notes of vanilla

Ingredients: Cream, sugar, vanilla, gelatin

Serving temperature: Chilled

Toppings: Often served with berry coulis, caramel sauce, or fresh fruits
8

10
votes
Flan

This creamy Spanish dessert is a delicate custard that is baked in a water bath. It requires precise timing and temperature control to achieve the right texture and consistency.
Flan is a delicate and creamy custard dessert with a caramel topping. It is made by baking a mixture of eggs, milk, sugar, and vanilla until set. The caramelized sugar on top creates a rich and slightly bitter sauce that complements the smooth and sweet custard.

Texture: Silky and smooth

Flavor: Sweet and creamy with a hint of caramel

Preparation Time: 30 minutes

Baking Time: 45 minutes to 1 hour

Chilling Time: 4 hours or overnight
9

6
votes
Baklava

This Middle Eastern dessert involves layering phyllo dough with chopped nuts and honey syrup. It requires a lot of skill and patience to achieve the right balance of crispiness and sweetness.
Baklava is a sweet and rich pastry made of layers of filo pastry filled with chopped nuts, sweetened with syrup or honey, and flavored with spices such as cinnamon and cloves. It is a popular dessert in various Middle Eastern and Mediterranean cuisines.

Ingredients: Layers of filo pastry, chopped nuts (often pistachios or walnuts), syrup or honey, spices (such as cinnamon and cloves)

Texture: Crunchy and crisp layers of filo pastry with a soft, moist filling

Flavor: A harmonious blend of sweetness from the syrup or honey and nuttiness from the chopped nuts, enhanced by the warm spices

Shape: Typically rectangular or diamond-shaped pieces

Size: Can vary in size, but individual pieces are usually small and bite-sized
10

11
votes
David Leggett · CC BY 2.0

Chocolate truffles

These rich and decadent treats require precision in measuring and mixing, as well as skill in shaping and coating. They can be challenging to make, but are worth the effort for their rich and indulgent flavor.
Chocolate truffles are small, rich and luxurious confectioneries made with a mix of chocolate, cream, and sometimes butter. They have a soft and smooth texture, resembling the shape of traditional truffles found in nature. These bite-sized treats are often rolled in cocoa powder or other coatings like nuts or sprinkles to add a delightful crunch.

Texture: Soft and smooth

Size: Small, bite-sized

Primary Ingredients: Chocolate, cream

Secondary Ingredients: Butter, flavorings (optional)

Coating: Cocoa powder, nuts, sprinkles

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Ranking factors for difficult dessert

Technique

Some desserts require highly specialized techniques, such as tempering chocolate, folding delicate mixtures, or creating intricate designs. Mastery of these techniques can take significant practice and precision.
Time

The time spent preparing the dessert, from beginning to end, should be considered. Some desserts involve multiple stages or long rest periods, such as proofing dough or chilling layers in between assembly.
Ingredients

The availability and cost of specialized or high-quality ingredients can impact the difficulty of creating a dessert. Sourcing ingredients like high-quality chocolate, fresh fruits, or specialty flours could be difficult in certain areas or require a higher budget.
Temperature sensitivity

Some desserts are highly sensitive to temperature and humidity, which can greatly impact their success. Macarons, for example, require a carefully controlled environment to achieve their signature texture.
Assembly

Complex desserts often require a high level of skill for proper assembly and presentation. This could involve layering various components, piping intricate designs, or creating visually appealing garnishes.
Consistency

The difficulty of consistently achieving the desired outcome each time the dessert is made may vary. The success of some recipes can be heavily dependent on factors like humidity, oven temperatures, or minor changes in ingredient ratios which are hard to control.
Experience required

The level of experience needed to successfully execute a recipe should also be considered. Some desserts may require a more advanced understanding of baking techniques and ingredient properties that only come with practice and time spent in the kitchen.
Stability

Desserts that are difficult to store or transport without compromising their taste or appearance can be considered more difficult. For example, desserts that easily melt, collapse or stick together.
Adaptability

The ability to accommodate various dietary restrictions, like vegan, gluten-free, or low-sugar options, can add an extra layer of difficulty to creating a versatile dessert that pleases a wide audience.

About this ranking

This is a community-based ranking of the most difficult dessert to make. We do our best to provide fair voting, but it is not intended to be exhaustive. So if you notice something or Dessert is missing, feel free to help improve the ranking!

Statistics

2162 views
182 votes
10 ranked items

Voting Rules

A participant may cast an up or down vote for each Dessert once every 24 hours. The rank of each Dessert is then calculated from the weighted sum of all up and down votes.

More information on most difficult dessert to make

Desserts are a delicious way to end any meal, but some desserts are notoriously difficult to make. Whether it's because of the intricate techniques involved or the temperamental ingredients, certain desserts require a lot of skill and patience to pull off successfully. From French pastries to delicate cakes, the most difficult desserts to make challenge even the most experienced bakers. In this article, we'll explore some of the most challenging desserts to make and the reasons why they require such precision and expertise. So, if you're up for a baking challenge, read on to discover the most difficult desserts to make!