Roopa As you may have noticed, we now own the domain of chateaugateau.ca (yay!), and that is all thanks to my friend Akos. To thank him, I promised that I would bake him something, so I thought I’d whip up some baby doughnuts to take to volleyball. I wanted to make something pretty easy since … More Chocolate Baby Doughnuts
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
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
Team Shambles This particular cheesecake tasted like it could be cousins with a banana cream pie. Roopa’s classmates devoured half of it before class even started in the morning! There is some fierce banana action in this cheesecake; banana-lovers rejoice! COCONUT STREUSEL INGREDIENTS 60 g granulated sugar 60 g butter 90 g coconut powder DIRECTIONS … More Banana Sour Cream Cheesecake
Team Shambles Camembert cheesecake? What? We were taken back a little bit when we saw this recipe, because the cheesecakes that people are most familiar with use cream cheese and not, well, Camembert! Roopa (who is admittedly not a connoisseur of most things) had not even heard of Camembert cheese before! Regardless, it’s not an … More Camembert Cheesecake
Team Shambles A Japanese cheesecake is a light and fluffy style of cheesecake that resembles a sponge cake, rather than a cheesecake. This unique texture is the result of the emulsification between cornstarch and eggs. Another interesting feature of this cake is that it is traditionally made without a crust. You could use a crust … More Japanese Cheesecake
Team Shambles The first day of our cheesecake, cremes, and custards course at the Pastry Training Centre of Vancouver was bussssyyyyy. We prepared 3 batches of cheesecake and creme caramel. We mentioned in our post on New York Style Cheesecake that there are different kinds of cheesecake; it turns out that there is way more … More German Cheesecake
Team Shambles We’ve all had apple pie at some point in our lives, but this pie takes the cake! (Insert giggle for questionable baking joke?) The filling isn’t runny at all, and the pie crust is nice and flaky. Chef Marco also gave us some really helpful tips to judge how well the dough needs … More Apple Pie
Team Shambles While we were writing up all of our posts from our first pastry class, we noticed that we had posted 199 times! In order to celebrate in a minor way, we decided to decorate cookies for post #200 🙂 Roopa had some fondant left over from her Earl Grey Tea Cakes so we decided … More Watercolour Sugar Cookies
Team Shambles We made graham crumbs (which were pretty great) on day one in preparation for a New York style cheesecake on day two. Unfortunately we didn’t talk about what makes a cheesecake “New York style”. A quick Google revealed that styles of cheesecake are differentiated by ingredients and the texture/consistency of the final product. … More New York Style Cheesecake
Chateau Gateau 