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
Team Shambles For our annual trip – twice makes it annual right? – we decided to hit up NYC and go on a full pastry tour. This included eating an obscene number of pastries, but also taking a Croissant and Brioche course at the Institute of Culinary Education (ICE). We made plain croissants, almond croissants, … More Croissants
Team Shambles As mentioned in the previous post on croissants, the other thing we made in our pastry course was Brioche. Brioche is a viennoiserie, or a “baked good from a yeast-leavened dough in a manner similar to bread, but with added ingredients …and approaching pastry” (Wikipedia, 2018). In case it wasn’t obvious, that is code … More Brioche
Roopa I first heard about this bakery a few years ago, and really wanted to try their desserts. Skip back to February of this year, and I had a work trip to Toronto. I peer pressured my coworkers to go to Milk Bar, and after an initially underwhelming experience, realized that the desserts are amazing. … More Momofuku Milk Bar Birthday Cake
Alana Last year Mike and I drove out to Vancouver to visit Roopa, which included classes at the Pastry Training Centre of Vancouver. I have to admit that I haven’t really practiced many of the recipes other than apple pie. Some of the recipes I’m a bit intimidated by (like the strudel), whereas others I … More New York Style Cheesecake
Roopa I have been slightly enamored with these cookies for years, due to my love of Seinfeld. Given that I live in Canada though, I didn’t actually eat one until this past May, when I went to New York. I thoroughly enjoyed that they are not so much cookies as they are small cakes. I didn’t … More NYC Black and White Cookies
Chateau Gateau 