Team Shambles Frangipane is basically a sweet almond cream that gets baked into things. We didn’t actually make this in pastry class, but we did fill some brioche dough with it and it was thoroughly delicious. It was also “home-made” (at the home of a professional pastry chef) so that presumably added to the flavour. … More Frangipane
Roopa A panna cotta is basically a thickened cream dessert. Apparently it used to be made with egg whites, but now it is typically made with gelatin. It is chilled rather than baked, so it really just depends on correct combining of ingredients. VANILLA PANNA COTTA INGREDIENTS 6 g gelatin sheet 180 mL homo milk … More Vanilla Panna Cotta with Strawberry Consomme
Roopa This was an interesting twist on the tiramisu. We adjusted the tiramisu recipe (as it would not be stable enough) and also added some whipped cream to make it a mousse, rather than a true tiramisu. This cake requires sponge fingers and a mascarpone mousse. Optionally, you can add a strawberry soaking syrup and some … More Mascarpone Mousse Cake
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
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
Alana Theresa’s parents were in Edmonton last month. Her dad is Spanish, and he grew up eating flan aka creme caramel. Theresa’s mom makes some pretty amazing jam, so we cut a deal. I get a jar of jam, if I bring some flan over for dessert. Done! The recipe I used was the same … More Creme Caramel aka Spanish Flan
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
Alana When I posted the list of 125 recipes that use egg yolks, I 100% intended to give a couple of them a try with the extra yolks from my Mother’s Day cake. From the extensive list of egg yolk recipes, I picked a recipe from Martha Stewart to try out. It’s a pretty basic looking … More Vanilla & Chocolate Pudding
Alana This is another pastry school recipe that I’ve been wanting to try out, because there is nothing better than warm brownies covered in ice cream 🙂 Last night Theresa hosted Sunday family dinner at Stephen’s house while him and Ash are away in Vernon. Theresa and Katherine had dinner covered, so I’m took care … More French Vanilla Ice Cream
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
Chateau Gateau 