Roopa I’m a little behind on my blogging. I actually made these back in May! The first month of Covid was around 3 years long, and then the next six months disappeared. One of my baking challenges was to make something involving choux pastry, so I made little profiteroles and eclair like things. I initially … More Choux Pastry with Passionfruit Pastry Cream
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 There was a big Canada Day celebration at work, and I volunteered to bake a Canadian dessert. I actually don’t like Nanaimo bars; I don’t like coconut in desserts, and I really don’t like the overly sweet custard layer. I wanted to make these with a twist, so I decided to swap the custard … More Nanaimo Bars with Creme Patissiere
Roopa Happy new year!!!! It’s a little late, I know. I had grand plans to make this cake for the new year’s party I was invited to, and then I got horribly ill. It’s like the awfulness that was 2016 couldn’t quite let go. Anyways, I already had the pink champagne for this cake, and … More Pink Champagne Cake
Team Shambles Choux pastry is a French dessert that acts as more of a vehicle for pastry cream than anything else. It’s not terribly delicious on its own, but they expand during baking to create a hollow inside for delicious fillings! This is quite a technical recipe, as there are many techniques needed and a … More Choux Pastry with Creme Patissiere
Chateau Gateau 