Macaron Class

Team Shambles Team Shambles went to pastry school again!!! As a Christmas activity while we were both in Edmonton (because Alana is the bestest friend ever), we went to a Macaron course at the Duchess teaching kitchen! Making a good macaron involves a lot of technique, so it was nice to get some actual instruction. … More Macaron Class

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

Pistachio & Sour Cherry Cheesecake

Team Shambles This cake is a combination of a pistachio cheesecake, sour cherries, and mousse. You wouldn’t necessarily think the pistachio would mix well with the sour cherries, but it’s a very complementary pairing! On an unrelated note, hand mixing of meringues and whipped cream have really made us appreciate technology. Roopa’s favourite! PISTACHIO SOUR … More Pistachio & Sour Cherry Cheesecake

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

Camembert 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

Japanese 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

German 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

Baby Doughnuts

Team Shambles There is about a week in between our pastry courses, and we really don’t get to bake together all that frequently, so we planned to tackle a couple other baking projects. Roopa recently got a mini-doughnut pan so this was the perfect opportunity to try it out!  There are several doughnut recipes on … More Baby Doughnuts