Tiramisu

Roopa I went back to the Vancouver Pastry Training Center to take the ‘Tiramisu and Italian Pastries’ course. As usual, it was excellent. Truthfully, I’d never enjoyed tiramisu until going to Thierry and trying theirs. One of my favourite parts of taking these courses is getting to taste what things should taste like. Apparently most places use whipped … More Tiramisu

Earl Grey Pudding

Alana I had a bunch of left over egg yolks from baking financiers, so I decided it was a good opportunity to try a variation on a pudding recipe I posted a while ago. Earl Grey Pudding Adapted from Martha Stewart.com Ingredients 3 earl grey tea bags 2 ½ cups (625 ml) milk 2/3 cup … More Earl Grey Pudding

Matcha Pudding

Alana Last week, Theresa and I made macarons. The duchess macaron recipe calls for 3 egg whites, meaning there will be 3 left over egg yolks to use. This isn’t quite enough for me to make a batch of my new found pudding recipe… or is it? I said screw it, and figured out the … More Matcha Pudding

Creme Brulee

Team Shambles Neither of us ever go out of our way to have creme brulee, but this was pretty good…  Creme brulee is actually a very simple dessert to prepare, however the real challenge is baking it properly. Chef Marco also insisted that using proper ramekins is mandatory; you must achieve the proper ratio of … More Creme Brulee

Creme Caramel

Team Shambles Creme caramel and creme brulee are a big part of why we were excited for the cheesecakes course. Alana has made creme brulee a few times, and talked a little bit about the differences between creme brulee and creme caramel here. The main points referred to the differences in presentation, but didn’t actually look … More Creme Caramel